This will work well with any pasta, but I used small
farfalle because it was cute!
Prepare your pasta.
While that is happening, saute some onion and lots of garlic in
olive oil. Throw in some slices of roasted red pepper. Add a
little white wine to deglaze and simmer down to almost nothing.
Remove from the heat and wilt in the spinach. Add the hot pasta,
some plain greek yogurt and parmesan. Toss. Season with salt and pepper.
Now I love cheese, so I used a good cup of Parm and a sprinkle
of italian cheese blend. It was very yummy, but very sticky...so
use your judgement on how much you put in.
This will be a great veg dinner or serve as a side along some
Apricot Chicken Breasts! Keep sated.
Saturday, November 13, 2010
Apricot Chicken Breasts
For this easy chicken dinner I made a glaze, and covering the chicken
to finish cooking made it moist and delctible. I started making
the glaze by browning some thin onion slices, adding garlic and
apricot preserves. Let the preserves melt down before adding about
a quarter cup of white wine and chopped dried apricots.
Let that simmer while you sear the boneless chicken breasts.
Just season with a simple salt and pepper, then brown both sides
in a hot pan.
Add a touch of butter to the glaze, stir, then top the chicken breasts
with it liberally. Cover the pan and finish off in a 350 oven.
Serve this with a side and a salad....yum yum.
You could use this same technique with any fruit for your glaze,
and with any protein...like duck breasts with plum glaze, or turkey
breasts with orange cranberry glaze....just use your
tastebuds to guide you.
to finish cooking made it moist and delctible. I started making
the glaze by browning some thin onion slices, adding garlic and
apricot preserves. Let the preserves melt down before adding about
a quarter cup of white wine and chopped dried apricots.
Let that simmer while you sear the boneless chicken breasts.
Just season with a simple salt and pepper, then brown both sides
in a hot pan.
Add a touch of butter to the glaze, stir, then top the chicken breasts
with it liberally. Cover the pan and finish off in a 350 oven.
Serve this with a side and a salad....yum yum.
You could use this same technique with any fruit for your glaze,
and with any protein...like duck breasts with plum glaze, or turkey
breasts with orange cranberry glaze....just use your
tastebuds to guide you.
Wednesday, October 27, 2010
Pan Seared Squash Frisotto
I'm calling this a Frisotto because it is a mock or fake risotto,
made with brown rice instead. I made a big pan of this for a pot luck
and didn't bring any home. I guess that's a statement of how good
it was.....maybe....
I diced some butternut squash and seasoned it with salt, pepper, cardamom
and cloves and I browned it in a pan with olive oil and a small amount
of butter. I did this quickly over high heat to retain some crunch to the
squash. I set that aside. Then I cooked some onion, celery and garlic
until soft. I chopped some roasted red peppers (I made these, but you
can use the jarred kind) and set all that aside with the squash. Then
in the same pan, I added a little more olive oil and toasted off my
rice (I used my blend of brown and wild rice). I seasoned with salt,
pepper, cardamom and cloves. When it was aromatic, I started adding
my liquids, a little at a time (like you would a risotto).
I used my standard measure ratio of veggie stock (2 parts liquid/1 part
rice) and when that was thoroughly absorbed, I added cream. This made it
nice and velvety in texture.
I added quite a bit of cream because I later baked the dish for
the pot luck, but if you want to serve it right away don't use as much.
Fold the veggies in here to give the squash a little more time to
cook through while the cream is absorbed. If you are going to bake it
later, add the veggies and cream, stir together and set aside until you bake it.
I added a sprinkle of nutmeg and brown sugar, just to round out the flavors
and popped it in the oven. (If you are not baking it, do this before service)
Then right before service, I sprinkled with pumpkin seeds and chopped
parsley. Not only was it gorgeous, it was tastey. It did get cold at our
outdoor function and wasn't as good, so make sure to keep it hot, if
possible!
Feel free to add a little cheese too, if you want. Or change
up the veggies or seeds, or add nuts....you see where I'm going with
this, don't you? Enjoy!
made with brown rice instead. I made a big pan of this for a pot luck
and didn't bring any home. I guess that's a statement of how good
it was.....maybe....
I diced some butternut squash and seasoned it with salt, pepper, cardamom
and cloves and I browned it in a pan with olive oil and a small amount
of butter. I did this quickly over high heat to retain some crunch to the
squash. I set that aside. Then I cooked some onion, celery and garlic
until soft. I chopped some roasted red peppers (I made these, but you
can use the jarred kind) and set all that aside with the squash. Then
in the same pan, I added a little more olive oil and toasted off my
rice (I used my blend of brown and wild rice). I seasoned with salt,
pepper, cardamom and cloves. When it was aromatic, I started adding
my liquids, a little at a time (like you would a risotto).
I used my standard measure ratio of veggie stock (2 parts liquid/1 part
rice) and when that was thoroughly absorbed, I added cream. This made it
nice and velvety in texture.
I added quite a bit of cream because I later baked the dish for
the pot luck, but if you want to serve it right away don't use as much.
Fold the veggies in here to give the squash a little more time to
cook through while the cream is absorbed. If you are going to bake it
later, add the veggies and cream, stir together and set aside until you bake it.
I added a sprinkle of nutmeg and brown sugar, just to round out the flavors
and popped it in the oven. (If you are not baking it, do this before service)
Then right before service, I sprinkled with pumpkin seeds and chopped
parsley. Not only was it gorgeous, it was tastey. It did get cold at our
outdoor function and wasn't as good, so make sure to keep it hot, if
possible!
Feel free to add a little cheese too, if you want. Or change
up the veggies or seeds, or add nuts....you see where I'm going with
this, don't you? Enjoy!
Friday, October 8, 2010
3 great recipes for late summer and fall
As all of you know, my family has had a very difficult summer
and early fall, so I have not been doing a lot of original cooking.
However, last month I came up with a fabulous book club recipe,
and I have 2 others from this week that I will share all in one post.
The first is the book club recipe.
Pumpkin Lasagna Rolls with Blue Cheese Sauce
I just took a can of pumpkin puree, a tub of ricotta cheese and mixed it
together with a sprinkling of nutmeg, corriander, salt and pepper. Then
folded in some chopped sage leaves to taste. I had my cooked and cooled
lasagna noodles standing by. Don't cook them all the way or they
will be difficult to handle. I also used the wider lasanga noodles.
I spread each noodle with a layer of filling, grated some blue cheese
on top and rolled up.
Then I made a sauce of heavy cream, chopped sage leaves, nutmeg,
corriander and salt. Warm it up over low heat on the stove. Put a thin
layer of sauce in your casserole dish, place your noodles in and cover
with the rest of the sauce. Crumble some blue cheese on top and bake
for 20-30min in a 350 oven.
Summer Salad
This is so simple and delicious, you'll wonder how you ever lived without
it. Seed and roughly chop some ripe garden tomatoes; whatever colors you
like. Lightly steam some asparagus and cut on the bias. Roughly chop some
fire roasted red peppers. Mix together with some diced fresh
mozzarella and drizzle with a mixture of Zesty Italian dressing and a
small amount of fine balsamic vinegar. Let this stand for a while, or
refrigerate to let the flavors mingle and mellow. Just before serving
sprinkle with chopped basil and parsley, salt and a fair amount of pepper.
You can even add a little lemon zest.
Basil Bean Soup
Brown off some pancetta in your soup pan. Remove and set aside. Use the
drippings to cook down some onion and garlic. Put in some good white wine,
and some chicken stock and bring to a low boil. Salt and pepper to taste.
Add cannelini beans, reserving some for later. Cook this for about 30 min.
Then, using an immersion blender, blend until very smooth. Add your
reserved beans, pancetta and basil (I used basil paste).
Serve with some crusty homemade bread...or bakery bread-
I hope you will enjoy all 3 of these dishes as the summer closes.
I will be trying to post more regularly again.
Happy Eating!
and early fall, so I have not been doing a lot of original cooking.
However, last month I came up with a fabulous book club recipe,
and I have 2 others from this week that I will share all in one post.
The first is the book club recipe.
Pumpkin Lasagna Rolls with Blue Cheese Sauce
I just took a can of pumpkin puree, a tub of ricotta cheese and mixed it
together with a sprinkling of nutmeg, corriander, salt and pepper. Then
folded in some chopped sage leaves to taste. I had my cooked and cooled
lasagna noodles standing by. Don't cook them all the way or they
will be difficult to handle. I also used the wider lasanga noodles.
I spread each noodle with a layer of filling, grated some blue cheese
on top and rolled up.
Then I made a sauce of heavy cream, chopped sage leaves, nutmeg,
corriander and salt. Warm it up over low heat on the stove. Put a thin
layer of sauce in your casserole dish, place your noodles in and cover
with the rest of the sauce. Crumble some blue cheese on top and bake
for 20-30min in a 350 oven.
Summer Salad
This is so simple and delicious, you'll wonder how you ever lived without
it. Seed and roughly chop some ripe garden tomatoes; whatever colors you
like. Lightly steam some asparagus and cut on the bias. Roughly chop some
fire roasted red peppers. Mix together with some diced fresh
mozzarella and drizzle with a mixture of Zesty Italian dressing and a
small amount of fine balsamic vinegar. Let this stand for a while, or
refrigerate to let the flavors mingle and mellow. Just before serving
sprinkle with chopped basil and parsley, salt and a fair amount of pepper.
You can even add a little lemon zest.
Basil Bean Soup
Brown off some pancetta in your soup pan. Remove and set aside. Use the
drippings to cook down some onion and garlic. Put in some good white wine,
and some chicken stock and bring to a low boil. Salt and pepper to taste.
Add cannelini beans, reserving some for later. Cook this for about 30 min.
Then, using an immersion blender, blend until very smooth. Add your
reserved beans, pancetta and basil (I used basil paste).
Serve with some crusty homemade bread...or bakery bread-
I hope you will enjoy all 3 of these dishes as the summer closes.
I will be trying to post more regularly again.
Happy Eating!
Monday, August 16, 2010
Warm Pineapple Salsa
I made this to top some steaks, but it would be great on
burgers or chicken; maybe even duck breast.
I grilled off some pineapple spears and then chopped them up.
Then I sauted some sweet onion and jalapenos in some pan drippings.
If you don't have pan drippings, make some with a couple slices of bacon!
No, you can use butter or olive oil or a combo, but if you grilled
burgers, steaks or duck breasts, use those drippings, they are yummy!
I then added the juice of the pineapple to deglaze the pan, added my
chopped pineapple and warmed everything through. I like some snap
still in my veggies so it didn't take long, but if you want everything
softer, cook it longer.
Then top whatever you want! ...Well, maybe not chocolate cake, but
you get the idea.
burgers or chicken; maybe even duck breast.
I grilled off some pineapple spears and then chopped them up.
Then I sauted some sweet onion and jalapenos in some pan drippings.
If you don't have pan drippings, make some with a couple slices of bacon!
No, you can use butter or olive oil or a combo, but if you grilled
burgers, steaks or duck breasts, use those drippings, they are yummy!
I then added the juice of the pineapple to deglaze the pan, added my
chopped pineapple and warmed everything through. I like some snap
still in my veggies so it didn't take long, but if you want everything
softer, cook it longer.
Then top whatever you want! ...Well, maybe not chocolate cake, but
you get the idea.
Caribbean Stuffed Peppers
I made this as a side dish to a delicous steak dinner,
but it could be a meal in itself. The color of the peppers does not matter.
Slice the tops off some bell peppers and clean out the insides.
Rub with olive oil and sprinkle with salt and pepper. Set aside until
ready to stuff.
Prepare some rice. I use a mix of brown and wild, but use whatever you like
or have. Saute the rice in a little olive oil and butter till nutty; then
add your chicken stock and a little mango juice. Stir in some raisins
and some chopped dried pineapple. Let that cook till the rice is tender.
Meanwhile, saute some small diced onion, hot peppers, celery, mushrooms,
the tops of your bell peppers. Cook until soft then add some chicken
andouille sausage with sundried tomatoes (or any pre-cooked sausage
you like). If you'd rather use uncooked sausage it is fine, just
make sure you cook it through. Add to the rice and stir, then stuff
your peppers. Cook them off in the oven till they reach your desired
tenderness.
Play around with the heat and the flavors of this dish. You could add
coconut, dates, mango, shrimp instead of sausage, anything you like.
Just be creative and enjoy!!
but it could be a meal in itself. The color of the peppers does not matter.
Slice the tops off some bell peppers and clean out the insides.
Rub with olive oil and sprinkle with salt and pepper. Set aside until
ready to stuff.
Prepare some rice. I use a mix of brown and wild, but use whatever you like
or have. Saute the rice in a little olive oil and butter till nutty; then
add your chicken stock and a little mango juice. Stir in some raisins
and some chopped dried pineapple. Let that cook till the rice is tender.
Meanwhile, saute some small diced onion, hot peppers, celery, mushrooms,
the tops of your bell peppers. Cook until soft then add some chicken
andouille sausage with sundried tomatoes (or any pre-cooked sausage
you like). If you'd rather use uncooked sausage it is fine, just
make sure you cook it through. Add to the rice and stir, then stuff
your peppers. Cook them off in the oven till they reach your desired
tenderness.
Play around with the heat and the flavors of this dish. You could add
coconut, dates, mango, shrimp instead of sausage, anything you like.
Just be creative and enjoy!!
Creamed Mushrooms with Tarragon
This is just a simple sauce that I made for a pork roast,
but it would be just as good on chicken or any other meat.
Take some assorted mushrooms and slice them. Use your fav's,
or what is available to you. Thinly slice some white onion as well.
Saute them down in some butter, then add some minced garlic, salt and pepper.
Add a little white wine (Mary was drinking a Chard, so I used hers)
to deglaze the pan. Sprinkle with some flour and toss to coat. Let that
reduce to practically nothing then lower the temp and add some sour cream
and heavy cream (or you could use milk). Stir in some parsley and tarragon.
There you go, easy peasy!
but it would be just as good on chicken or any other meat.
Take some assorted mushrooms and slice them. Use your fav's,
or what is available to you. Thinly slice some white onion as well.
Saute them down in some butter, then add some minced garlic, salt and pepper.
Add a little white wine (Mary was drinking a Chard, so I used hers)
to deglaze the pan. Sprinkle with some flour and toss to coat. Let that
reduce to practically nothing then lower the temp and add some sour cream
and heavy cream (or you could use milk). Stir in some parsley and tarragon.
There you go, easy peasy!
Saturday, August 7, 2010
Chicken with Mango Sauce and Mango chutney
Mary came by for dinner and she wanted something summery with mango, so....
I looked up a recipe from Bobby Flay on the Food Network for a
southwestern chicken with mango. However, I switched out a few things,
some didn't work, but I'll try to adjust it here for better success.
Of course, feel free to send me your favorite adjustments and substitutions
and I will post them for all to see.
I marinated some chicken breasts in a mixture of ground cumin, toasted cumin
seed, garlic, lemon and lime zest and juice, chopped jalepeno( I may switch
up to habenero next time as Mark said it wasn't hot enough) and S&P.
Then I made a sauce of chicken stock, peppercorns, garlic, red wine vinegar,
white wine vinegar, honey, mango concentrate, pepper and a piece of dried
mango. I simmered this till it reduced down to practically nothing.
Then I made a mango chutney with chopped mango, red onion, jalepenos,
lime zest and juice, cumin, cilantro and S&P.
Bobby's recipe called for cotija cheese and you were supposed to dust
the chicken with it and cumin before sauteing. I couldn't find that particular
cheese here in Walkersville, so I substituted asiago, added some ground
cracker crumbs(because I didn't have bread crumbs) corriander and cayenne.
I sauted the chicken(but the cheese stuck to the pan) until golden brown
on both sides, and was supposed to finish in the oven, which I did, but
after all the crust stuck to the pan, the color on the chicken was no longer
good, so I put it back on the stove top and finished it there. Then I
removed the chicken to a plate and put the above sauce in the fry pan to
make a great pan sauce from my stuck on bits. It was a yummy thicker sauce
than the original recipe.
Next time I won't use cheese in the coating, and will have proper bread crumbs,
and just cook all the way through on the stove top, it will make it a whole
lot easier. Also, next time I will just make my pan sauce, and not bother with
simmering large amounts of liquid away to nothing.
Bobby Flay's recipe is called Cumin Crusted Chicken with Cotija and Mango-
Garlic Sauce with Green Onion Pesto Mashed Potatoes.
The potatoes I made with it were excellent and I followed the recipe pretty
closely, though my measurements weren't so precise.
Thank you Mary for the inspiration of mango. And a big Thank You to
Bobby Flay and the Food Network for the basics of the dish!!
I looked up a recipe from Bobby Flay on the Food Network for a
southwestern chicken with mango. However, I switched out a few things,
some didn't work, but I'll try to adjust it here for better success.
Of course, feel free to send me your favorite adjustments and substitutions
and I will post them for all to see.
I marinated some chicken breasts in a mixture of ground cumin, toasted cumin
seed, garlic, lemon and lime zest and juice, chopped jalepeno( I may switch
up to habenero next time as Mark said it wasn't hot enough) and S&P.
Then I made a sauce of chicken stock, peppercorns, garlic, red wine vinegar,
white wine vinegar, honey, mango concentrate, pepper and a piece of dried
mango. I simmered this till it reduced down to practically nothing.
Then I made a mango chutney with chopped mango, red onion, jalepenos,
lime zest and juice, cumin, cilantro and S&P.
Bobby's recipe called for cotija cheese and you were supposed to dust
the chicken with it and cumin before sauteing. I couldn't find that particular
cheese here in Walkersville, so I substituted asiago, added some ground
cracker crumbs(because I didn't have bread crumbs) corriander and cayenne.
I sauted the chicken(but the cheese stuck to the pan) until golden brown
on both sides, and was supposed to finish in the oven, which I did, but
after all the crust stuck to the pan, the color on the chicken was no longer
good, so I put it back on the stove top and finished it there. Then I
removed the chicken to a plate and put the above sauce in the fry pan to
make a great pan sauce from my stuck on bits. It was a yummy thicker sauce
than the original recipe.
Next time I won't use cheese in the coating, and will have proper bread crumbs,
and just cook all the way through on the stove top, it will make it a whole
lot easier. Also, next time I will just make my pan sauce, and not bother with
simmering large amounts of liquid away to nothing.
Bobby Flay's recipe is called Cumin Crusted Chicken with Cotija and Mango-
Garlic Sauce with Green Onion Pesto Mashed Potatoes.
The potatoes I made with it were excellent and I followed the recipe pretty
closely, though my measurements weren't so precise.
Thank you Mary for the inspiration of mango. And a big Thank You to
Bobby Flay and the Food Network for the basics of the dish!!
Saturday, July 31, 2010
Roasted Pork Tenderloin with Fig Chutney
I had called my sis to ask what kind of fruit would go with pork.
She didn't really know, but didn't like my pear idea (she just doesn't
like pears) so she mentioned figs. Figs? Hmmm, good idea, but where to
get them in Walkersville MD???
I finally found some sunmaid dried figs in Safeway. I also thought
of looking for preserves, but didn't have to.
So I made a spice rub of kosher salt, fennel seeds, garlic, pepper,
sage and cardamom. I ground it in my morter & pestal to open up
the oils and flavors, then rubbed a little olive oil on the tenderloin
and spread the spices all over it. I then let it rest a few minutes
while I got my pan hot and started a potato and preheated my oven.
When my pan was good and hot, I seared the tenderloin on all sides.
I then deglazed the pan with a little Fume Blanc, but a dry reisling
would be nice too. Covered it and put it in a 325 oven, for around 20 min.
While the tenderloin was roasting, I carmelized an onion and my dried
figs in a 50/50 mix of butter and olive oil. when they were good and
brown I added a sprinkling of salt and some Fume Blanc. Let that warm
through and reduce a little, then I put in a chopped pear. Stirred
in a pat of blue cheese and about 1/3 of a log of goat cheese,
let it melt then kept it warm while I finished up the tenderloin.
When the tenderloin was med rare I removed it from the oven and let it
rest for about 10-15 min. I served it with the chutney and for sides
I chose a potato and roasted asparagus.
It was very yummy! Mark even said I should write the recipe down
and asked if he could make it for his hunting buddies. I said sure,
but he would need a lot more meat! LOL
Thanks Mary, for the idea of figs!!
She didn't really know, but didn't like my pear idea (she just doesn't
like pears) so she mentioned figs. Figs? Hmmm, good idea, but where to
get them in Walkersville MD???
I finally found some sunmaid dried figs in Safeway. I also thought
of looking for preserves, but didn't have to.
So I made a spice rub of kosher salt, fennel seeds, garlic, pepper,
sage and cardamom. I ground it in my morter & pestal to open up
the oils and flavors, then rubbed a little olive oil on the tenderloin
and spread the spices all over it. I then let it rest a few minutes
while I got my pan hot and started a potato and preheated my oven.
When my pan was good and hot, I seared the tenderloin on all sides.
I then deglazed the pan with a little Fume Blanc, but a dry reisling
would be nice too. Covered it and put it in a 325 oven, for around 20 min.
While the tenderloin was roasting, I carmelized an onion and my dried
figs in a 50/50 mix of butter and olive oil. when they were good and
brown I added a sprinkling of salt and some Fume Blanc. Let that warm
through and reduce a little, then I put in a chopped pear. Stirred
in a pat of blue cheese and about 1/3 of a log of goat cheese,
let it melt then kept it warm while I finished up the tenderloin.
When the tenderloin was med rare I removed it from the oven and let it
rest for about 10-15 min. I served it with the chutney and for sides
I chose a potato and roasted asparagus.
It was very yummy! Mark even said I should write the recipe down
and asked if he could make it for his hunting buddies. I said sure,
but he would need a lot more meat! LOL
Thanks Mary, for the idea of figs!!
Tuesday, July 27, 2010
My Fav Fried Green Beans
This has been posted before as my hot green beans, and
you will notice the similarities. They are a great side dish
and with a few changes can be made to compliment any meal.
First prepare some green beans. OK, OK...I get frozen
whole beans and thaw them; they are available all year round
like that, and don't take nearly the time to prepare. However,
fresh beans are to die for, and if you are impressing the honey,
go for it!
Then slice a red pepper into strips approximately the same thickness
of the beans. Crush some garlic. Heat a large fry pan(non-stick is
best)very hot. Add you olive oil to the hot pan and dump in the beans,
peppers and garlic.
Now be quick, this is where you want to add your flavorings...
Sesame seeds and a drissle of sesame oil; or hot pepper flakes
and soy sauce; or balsamic vinegar and honey; or basil and cherry
tomatoes then sprinkle with parm; or lemon zest if serving with fish;
or rosemary....or....you get my drift. Anything that will carry
over your meal. Saute only till blistered, still crispy and packed
with vitamins.
Very scrumptious and very healthy!!
Eat up and enjoy experimenting.
you will notice the similarities. They are a great side dish
and with a few changes can be made to compliment any meal.
First prepare some green beans. OK, OK...I get frozen
whole beans and thaw them; they are available all year round
like that, and don't take nearly the time to prepare. However,
fresh beans are to die for, and if you are impressing the honey,
go for it!
Then slice a red pepper into strips approximately the same thickness
of the beans. Crush some garlic. Heat a large fry pan(non-stick is
best)very hot. Add you olive oil to the hot pan and dump in the beans,
peppers and garlic.
Now be quick, this is where you want to add your flavorings...
Sesame seeds and a drissle of sesame oil; or hot pepper flakes
and soy sauce; or balsamic vinegar and honey; or basil and cherry
tomatoes then sprinkle with parm; or lemon zest if serving with fish;
or rosemary....or....you get my drift. Anything that will carry
over your meal. Saute only till blistered, still crispy and packed
with vitamins.
Very scrumptious and very healthy!!
Eat up and enjoy experimenting.
Sausageand Rice Stuffed Chicken
As I was asking Mark what he wanted for dinner, and he was again
rolling his eyes to the ceiling, I came across a recipe from
Emeril for something similar to this. I say similar, because I
changed it so drastically, you would not recognize it if you came
across it yourself. I only changed it for personal tastes and
allergy considerations.
I got some prepacked sweet italian sausage and browned it off with
some celery, onion, garlic and s&p. I then threw in some rice and
coated it with the sausage fat before adding chicken stock and some
Chenin Blanc (yum yum). Let that cook till rice is done.
I then made some orange/apricot glaze by taking the zest of an orange
(in fact I used a tangelo...it smelled the best at the store) and it's
juice, some apricot preserves and of course some hot peppers.
You can omit those, but I was cutting the sweetness and, of course,
love hot peppers. I simmered it all down till it was a sticky goo.
I took some boneless chicken breasts and cut a little pocket, sweeping
my knife side to side to make the pocket big, but the hole small. I then
submerged each breast in my orange/apricot glaze. Then I stuffed them
with the rice. Of course I had extra rice, which I put down in a baking
dish, set the breasts lovingly on top and baked them off in a 400
oven till done. The rice was tender, the chicken sweet but hot...
all the things I love.
Serve them with whatever side you like...Sophie's slaw would be good,
or my fav fried green beans.
Bon Apetit!
rolling his eyes to the ceiling, I came across a recipe from
Emeril for something similar to this. I say similar, because I
changed it so drastically, you would not recognize it if you came
across it yourself. I only changed it for personal tastes and
allergy considerations.
I got some prepacked sweet italian sausage and browned it off with
some celery, onion, garlic and s&p. I then threw in some rice and
coated it with the sausage fat before adding chicken stock and some
Chenin Blanc (yum yum). Let that cook till rice is done.
I then made some orange/apricot glaze by taking the zest of an orange
(in fact I used a tangelo...it smelled the best at the store) and it's
juice, some apricot preserves and of course some hot peppers.
You can omit those, but I was cutting the sweetness and, of course,
love hot peppers. I simmered it all down till it was a sticky goo.
I took some boneless chicken breasts and cut a little pocket, sweeping
my knife side to side to make the pocket big, but the hole small. I then
submerged each breast in my orange/apricot glaze. Then I stuffed them
with the rice. Of course I had extra rice, which I put down in a baking
dish, set the breasts lovingly on top and baked them off in a 400
oven till done. The rice was tender, the chicken sweet but hot...
all the things I love.
Serve them with whatever side you like...Sophie's slaw would be good,
or my fav fried green beans.
Bon Apetit!
Sophie's Book Club Cole Slaw
For the same book club evening that I made the coffee
crusted filet, Sophie made this. Not only is it delish, but
it has no raw carrots...a plus for my allergies!
Basil Dill Coleslaw
Ingredients
6 cups finely shredded cabbage (one bag)
2 tablespoons chopped fresh basil
2 tablespoons snipped fresh dill
Dressing
1/2 cup mayonnaise
3 tablespoons sugar
2 tablespoons cider vinegar
2 tablespoons half-and-half cream
1 teaspoon coarsely ground pepper
In a serving bowl combine the cabbage, basil and dill.
In a small bowl whip the dressing ingredients until blended.
Cover and refrigerate both bowls until serving.
Just before serving, Pour the dressing over cabbage mixture and toss to coat.
crusted filet, Sophie made this. Not only is it delish, but
it has no raw carrots...a plus for my allergies!
Basil Dill Coleslaw
Ingredients
6 cups finely shredded cabbage (one bag)
2 tablespoons chopped fresh basil
2 tablespoons snipped fresh dill
Dressing
1/2 cup mayonnaise
3 tablespoons sugar
2 tablespoons cider vinegar
2 tablespoons half-and-half cream
1 teaspoon coarsely ground pepper
In a serving bowl combine the cabbage, basil and dill.
In a small bowl whip the dressing ingredients until blended.
Cover and refrigerate both bowls until serving.
Just before serving, Pour the dressing over cabbage mixture and toss to coat.
Coffee Crusted Beef Filet on Greens with a Creamy Chili Lime Dressing
Uggh! I was trying to copy and paste here, but it isnt working.
So I used this for book club last weekend...and it got 5 votes
of "you shoulda been a caterer". High praise, if you ask me.
There were only 6 at book club, counting me.
I mixed a loose paste of molasses, chili powder, smoked paprika, salt,
pepper, garlic, onion, olive oil and a splash of lime juice. Coated
the filets and let them stand in the frige while I did this other stuff.
I made tortilla bowls by lightly frying corn tortillas and draping them
over some small ramekins, but you could use an upside down muffin tin
as well. I then baked them off (at 450) till crisp. Then let those cool
while I continued.
I made my chili lime sauce by processing a tomatillo, serano chiles
until smooth. Then added s&p (salt and pepper) garlic, lots of cilantro
olive oil, zest a lime and it's juice. Processed again then added
sour cream and blended. Chilled it in the frige till ready to serve.
I mixed freshly ground coffee (flavor and caffeine to your liking)
with dark brown sugar (about 50/50) on a plate then coated my filets
on all sides, grilled them off to perfection and let rest.
I then put some mixed greens and black beans in my tortilla shell.
Topped with slices of my steak, and drizzled my dressing over top.
Yum Yum...the girls loved it. It is a perfect starter for any romantic
dinner you're planning!!
So I used this for book club last weekend...and it got 5 votes
of "you shoulda been a caterer". High praise, if you ask me.
There were only 6 at book club, counting me.
I mixed a loose paste of molasses, chili powder, smoked paprika, salt,
pepper, garlic, onion, olive oil and a splash of lime juice. Coated
the filets and let them stand in the frige while I did this other stuff.
I made tortilla bowls by lightly frying corn tortillas and draping them
over some small ramekins, but you could use an upside down muffin tin
as well. I then baked them off (at 450) till crisp. Then let those cool
while I continued.
I made my chili lime sauce by processing a tomatillo, serano chiles
until smooth. Then added s&p (salt and pepper) garlic, lots of cilantro
olive oil, zest a lime and it's juice. Processed again then added
sour cream and blended. Chilled it in the frige till ready to serve.
I mixed freshly ground coffee (flavor and caffeine to your liking)
with dark brown sugar (about 50/50) on a plate then coated my filets
on all sides, grilled them off to perfection and let rest.
I then put some mixed greens and black beans in my tortilla shell.
Topped with slices of my steak, and drizzled my dressing over top.
Yum Yum...the girls loved it. It is a perfect starter for any romantic
dinner you're planning!!
Tuesday, July 13, 2010
Afghani Meatballs and Noodles
I found this recipe online and thought the name sounded good.
However, I didn't have much time to look it over and tweak it to my
spicy liking. Also, I couldn't find ground lamb in the market that day,
so I used a combo of pork and beef. Of course, I took the easy way out
and just sauted my meatballs in my family skillet, and they turned out
overdone and tough. So, I am going to tell you how I will make it next time
and if you try it, then you can email me and tell me if it worked or not.
Or, what the hey, put your spin on it and email me the recipe you came
up with.
Make meatballs with ground lamb or meat of your preference. Spice
them up with cinnamon, coriander,tumeric, cayenne, nutmeg, garlic,
salt and pepper. Be careful not to overmix, and roast them in the
oven till just done.
Boil some egg noodles in salted water.
Make a sauce by sauteing some chopped onion, garlic, canned tomatoes.
Cook over med heat for a few minutes. Then add a little white wine and
reduce. Turn the heat down to very low and wait until mixture has cooled
down before adding plain yogurt and sour cream (about a 50/50 mix).
Then add some sliced sundried tomatoes(in oil and drained), some oregano
and parsley in generous amounts. Throw a dash of worchestershire in
at the end and pour over drained noodles. Serve meatballs on top.
The original recipe called for mint instead of oregano, but for
the people I was feeding, I substituted. Feel free to use mint though
with the lamb, it will be delish!
Let me know how the new tweaked recipe tastes! And you know,
I look forward to seeing your variations.
Till next post, good eating!
However, I didn't have much time to look it over and tweak it to my
spicy liking. Also, I couldn't find ground lamb in the market that day,
so I used a combo of pork and beef. Of course, I took the easy way out
and just sauted my meatballs in my family skillet, and they turned out
overdone and tough. So, I am going to tell you how I will make it next time
and if you try it, then you can email me and tell me if it worked or not.
Or, what the hey, put your spin on it and email me the recipe you came
up with.
Make meatballs with ground lamb or meat of your preference. Spice
them up with cinnamon, coriander,tumeric, cayenne, nutmeg, garlic,
salt and pepper. Be careful not to overmix, and roast them in the
oven till just done.
Boil some egg noodles in salted water.
Make a sauce by sauteing some chopped onion, garlic, canned tomatoes.
Cook over med heat for a few minutes. Then add a little white wine and
reduce. Turn the heat down to very low and wait until mixture has cooled
down before adding plain yogurt and sour cream (about a 50/50 mix).
Then add some sliced sundried tomatoes(in oil and drained), some oregano
and parsley in generous amounts. Throw a dash of worchestershire in
at the end and pour over drained noodles. Serve meatballs on top.
The original recipe called for mint instead of oregano, but for
the people I was feeding, I substituted. Feel free to use mint though
with the lamb, it will be delish!
Let me know how the new tweaked recipe tastes! And you know,
I look forward to seeing your variations.
Till next post, good eating!
Sunday, July 4, 2010
Morrocan Couscous from Katie S.
Chop into bite size pieces some butternut squash. Drizzle with olive oil.
Sprinkle with salt and pepper. Roast until tender.
Meanwhile, boil the stock of your choosing with some saffron and cumin.
Add your couscous and let stand. Saute some onion and garlic till
translucent then add some diced zucchini and yellow squash. Saute lightly
till just tender. Add these and your squash to your couscous. Stir and serve.
I find that some morrocan dishes have cinnamon and/or cloves, so add some
if you like. Traditionally morrocan couscous has raisins, so add those
if you like. Sprinkle with some fresh herbs and serve cold as a salad,
or warm as a side dish. This can also be the bottom layer under a stew.
I give you permission to play with your food and come up with what you
like and eat it up! Remember, this would travel well to a pot luck also.
Happy eating!
Sprinkle with salt and pepper. Roast until tender.
Meanwhile, boil the stock of your choosing with some saffron and cumin.
Add your couscous and let stand. Saute some onion and garlic till
translucent then add some diced zucchini and yellow squash. Saute lightly
till just tender. Add these and your squash to your couscous. Stir and serve.
I find that some morrocan dishes have cinnamon and/or cloves, so add some
if you like. Traditionally morrocan couscous has raisins, so add those
if you like. Sprinkle with some fresh herbs and serve cold as a salad,
or warm as a side dish. This can also be the bottom layer under a stew.
I give you permission to play with your food and come up with what you
like and eat it up! Remember, this would travel well to a pot luck also.
Happy eating!
Katie S.'s Wonderful Vegetarian Chili
Normally I wouldn't print a chili recipe because we all have our own
that we like to make. But since I was just enjoying the Chili Cook-off
in Baker Park today, I thought, what the heck.
Beans: use any you like or that will go with your fav additions.
Generally I rinse mine and you probably will want to if you are
making this truely vegetarian, or make sure you buy beans that are
not packed with lard or any animal by-products.
Tomatoes: crushed, diced, fresh, canned, whatever you like and have.
Garlic; and lots of it: minced, crushed, pasted or whatever,
Onion
Cumin, Oregano and Red Pepper Flakes
Here Katie likes to add in whatever is on hand: green beans, bell pepper,
fresh kale or spinach. Feel free to substitute anything you want. And we
all know about chili toppers, do we not?
Remember Chili, much like Lasagna, is everybody's recipe. So make one you
like to eat. Have fun! Join in an amateur chili cook-off near you. As I
learned today, anything goes and your favorite is relative.
that we like to make. But since I was just enjoying the Chili Cook-off
in Baker Park today, I thought, what the heck.
Beans: use any you like or that will go with your fav additions.
Generally I rinse mine and you probably will want to if you are
making this truely vegetarian, or make sure you buy beans that are
not packed with lard or any animal by-products.
Tomatoes: crushed, diced, fresh, canned, whatever you like and have.
Garlic; and lots of it: minced, crushed, pasted or whatever,
Onion
Cumin, Oregano and Red Pepper Flakes
Here Katie likes to add in whatever is on hand: green beans, bell pepper,
fresh kale or spinach. Feel free to substitute anything you want. And we
all know about chili toppers, do we not?
Remember Chili, much like Lasagna, is everybody's recipe. So make one you
like to eat. Have fun! Join in an amateur chili cook-off near you. As I
learned today, anything goes and your favorite is relative.
Wild Rice Salad from Mary M.
Mary doesn't have permission to print this, so I'll see what I can do
about changing it up so we don't run into copyright issues.
First, pick your rice. As the name implies, you can use wild rice,
but I find most rices are mixed with wild rice, and that's perfectly
alright. Remember, it's a 2-1 ration: liquid to rice.
Dice some red pepper or Fire roasted red pepper or pimentos.
Dice some fruit, like apricots or mangos. Chop some pecans or walnuts.
lightly steam some fresh peas (ok you can just thaw some frozen ones).
When the rice is finished, stir in the fruit, veggies and nuts.
Toss with the zest and juice of one orange, a little olive oil
and some fresh chopped parsley. Salt and Pepper to taste.
This can be served chilled or room temp. Great to take to a
pot luck dinner! Enjoy, and thank you Mary for the wonderful recipe.
about changing it up so we don't run into copyright issues.
First, pick your rice. As the name implies, you can use wild rice,
but I find most rices are mixed with wild rice, and that's perfectly
alright. Remember, it's a 2-1 ration: liquid to rice.
Dice some red pepper or Fire roasted red pepper or pimentos.
Dice some fruit, like apricots or mangos. Chop some pecans or walnuts.
lightly steam some fresh peas (ok you can just thaw some frozen ones).
When the rice is finished, stir in the fruit, veggies and nuts.
Toss with the zest and juice of one orange, a little olive oil
and some fresh chopped parsley. Salt and Pepper to taste.
This can be served chilled or room temp. Great to take to a
pot luck dinner! Enjoy, and thank you Mary for the wonderful recipe.
Tuesday, June 29, 2010
I'd like to try something new!
I'm just inserting a small note here to try this out and see if it
flies, so to speak.
I want my followers to feel free to email me with questions, ideas
for the blog, cooking suggestions or disasters. I will answer all questions
and try to incorporate new ideas, hopefully come up with new dishes
from your suggestions and hopefully help you fix your disasters
(although I've had a few of my own).
Let's see if this sparks more interest. It will be fun, don't you think?
Pass on my blog address to people you think will be interested
and we'll see if we can't make dinner a more adventurous meal!
flies, so to speak.
I want my followers to feel free to email me with questions, ideas
for the blog, cooking suggestions or disasters. I will answer all questions
and try to incorporate new ideas, hopefully come up with new dishes
from your suggestions and hopefully help you fix your disasters
(although I've had a few of my own).
Let's see if this sparks more interest. It will be fun, don't you think?
Pass on my blog address to people you think will be interested
and we'll see if we can't make dinner a more adventurous meal!
Pork Vinda-gou
This is something I call vinda-gou as it is a combo of
vindaloo and goulash. Only because it uses curry and papricka
and also includes veggies. Fusion cuisine can be any two flavors.
Have fun with your two favorite dishes by combining them together.
I had some left over pork tenderloin pieces; you know, the ones that
are not big enough for a chop, but not small enough to consider stew meat.
I made a thick marinade with olive oil, a bit of vinegar, paprika,
tumeric, corriander, cardamom, salt, pepper, garlic, cumin, a bit of
clove and cinnamon, coated the pork pieces and let sit for a few hours.
I then made some brown rice when it was time for dinner. Browned the pork
pieces, added some sliced bell and hot peppers and some sliced onion.
Covered it with tomato sauce and some dry vermouth. Put the lid on it
and let it simmer till the rice was done. I served it over my rice
with a sprinkling of chives and parsley. It was yummy! Again, this
could stand as a meal alone, but you can add some more greens or a
salad as a side dish to round it out. You aren't limited to serving
over rice either, noodles would be fine.
Good luck with your fusion cooking!
vindaloo and goulash. Only because it uses curry and papricka
and also includes veggies. Fusion cuisine can be any two flavors.
Have fun with your two favorite dishes by combining them together.
I had some left over pork tenderloin pieces; you know, the ones that
are not big enough for a chop, but not small enough to consider stew meat.
I made a thick marinade with olive oil, a bit of vinegar, paprika,
tumeric, corriander, cardamom, salt, pepper, garlic, cumin, a bit of
clove and cinnamon, coated the pork pieces and let sit for a few hours.
I then made some brown rice when it was time for dinner. Browned the pork
pieces, added some sliced bell and hot peppers and some sliced onion.
Covered it with tomato sauce and some dry vermouth. Put the lid on it
and let it simmer till the rice was done. I served it over my rice
with a sprinkling of chives and parsley. It was yummy! Again, this
could stand as a meal alone, but you can add some more greens or a
salad as a side dish to round it out. You aren't limited to serving
over rice either, noodles would be fine.
Good luck with your fusion cooking!
Chicken & Broccoli Alfredo
Hello all-
Again, it's been a while since I posted. I wish I had time to cook everyday,
and post every evening, but life keeps getting in the way! HaHaHa...
So, last night neither of us knew what we wanted, so I just took a peek around
the store to see what looked good. Well, I happened to be in Trouts Market, and
they are not a large store by any means, so I basically took what I could get
and that looked good. We ended up with chicken and broccoli alfredo.
I got bow tie pasta just for a difference.
I got chicken tenders and chopped them up into bite size pieces.
I got a head (bunch) of broccoli and lightly steamed it(once it was broken
into bite size pieces). I sauted the chicken in olive oil with salt,
pepper and garlic. Added some chopped onion and a package of sliced
white button mushrooms. Poured in a little white wine(I used a Sauv Blanc)
and let it cook down. I then sprinkeld it with white flour and stired
until thick then added cream, and yes I used heavy cream. Then I melted
in various cheeses; mozzarella, provelone, parmesan and even a little asiago.
You may feel free to use whatever cheese you have on hand, and exchange the
cream for whole milk or half and half. Stirred in the steamed broccoli
pieces. Then sprinkeld everything with fresh chopped parsley and served.
It was delish! Protien, veg and carb all in one pot....who could ask
for anything more?
Hope you enjoy it as much as we did. Serve it with a nice citrus salad, your
Sauv Blanc and an angel food or sponge cake topped with berries and you can
entertain the in-laws!
Again, it's been a while since I posted. I wish I had time to cook everyday,
and post every evening, but life keeps getting in the way! HaHaHa...
So, last night neither of us knew what we wanted, so I just took a peek around
the store to see what looked good. Well, I happened to be in Trouts Market, and
they are not a large store by any means, so I basically took what I could get
and that looked good. We ended up with chicken and broccoli alfredo.
I got bow tie pasta just for a difference.
I got chicken tenders and chopped them up into bite size pieces.
I got a head (bunch) of broccoli and lightly steamed it(once it was broken
into bite size pieces). I sauted the chicken in olive oil with salt,
pepper and garlic. Added some chopped onion and a package of sliced
white button mushrooms. Poured in a little white wine(I used a Sauv Blanc)
and let it cook down. I then sprinkeld it with white flour and stired
until thick then added cream, and yes I used heavy cream. Then I melted
in various cheeses; mozzarella, provelone, parmesan and even a little asiago.
You may feel free to use whatever cheese you have on hand, and exchange the
cream for whole milk or half and half. Stirred in the steamed broccoli
pieces. Then sprinkeld everything with fresh chopped parsley and served.
It was delish! Protien, veg and carb all in one pot....who could ask
for anything more?
Hope you enjoy it as much as we did. Serve it with a nice citrus salad, your
Sauv Blanc and an angel food or sponge cake topped with berries and you can
entertain the in-laws!
Tuesday, June 8, 2010
Pollo enchiladas verdes with Roasted Veggie and Rice
I found some canned roasted tomatillos and fire roasted green chilles
in the store today, so had to call my sis for dinner tonight. I also
happened to know she was alone, so she was happy to come. Of course,
we had mexican....haven't ya'll noticed that's one of my faves?
So I took the tomatillas and chilles, processed them with some cubanelle
peppers, cumin, garlic, salt, pepper, corriander and heated through.
I added some shredded rotisserie chicken.
Then I just warmed flour tortillas (you can use corn; I'm just allergic)
and filled with the chicken and cheese. I rolled them up in a roasting pan,
covered with cheese and canned salsa verde and popped them in the oven.
Before all that, I started my rice. It is a brown and wild rice mix and
takes a good 40 min to cook. So I put it on with chicken stock and
a can of rotell tomatoes with some salt sprinkled in with the zest
of one lime.
Then I also roasted some baby asparagus, halved grape tomatoes, pumpkin
seeds, pepper and lemon zest. Tossed with a little olive oil.
I topped my rice with my garden grown cilantro....and Mmm Mmm Mmm!
We were all in glutton heaven. Although this was very figure friendly.
You can cut even more cals and fat by using reduced cheese- I splurged
though, because there wasn't that much cheese to begin with.
Everything else was fresh and low-cal/fat.
Hope you enjoy this trip south of the border!
in the store today, so had to call my sis for dinner tonight. I also
happened to know she was alone, so she was happy to come. Of course,
we had mexican....haven't ya'll noticed that's one of my faves?
So I took the tomatillas and chilles, processed them with some cubanelle
peppers, cumin, garlic, salt, pepper, corriander and heated through.
I added some shredded rotisserie chicken.
Then I just warmed flour tortillas (you can use corn; I'm just allergic)
and filled with the chicken and cheese. I rolled them up in a roasting pan,
covered with cheese and canned salsa verde and popped them in the oven.
Before all that, I started my rice. It is a brown and wild rice mix and
takes a good 40 min to cook. So I put it on with chicken stock and
a can of rotell tomatoes with some salt sprinkled in with the zest
of one lime.
Then I also roasted some baby asparagus, halved grape tomatoes, pumpkin
seeds, pepper and lemon zest. Tossed with a little olive oil.
I topped my rice with my garden grown cilantro....and Mmm Mmm Mmm!
We were all in glutton heaven. Although this was very figure friendly.
You can cut even more cals and fat by using reduced cheese- I splurged
though, because there wasn't that much cheese to begin with.
Everything else was fresh and low-cal/fat.
Hope you enjoy this trip south of the border!
Saturday, June 5, 2010
Crispy Orange Beef with Red Hot Beans
We had this a few days ago, but I'm finally writing it down.
It's one of those quick recipes that are good to make with staples
in your cupboard and frige.
Slice your beef in very thin strips. I added yellow and red pepper
sliced in thin strips too. Marinate the beef in a mix of garlic, ginger,
sesame oil, orange juice, orange zest or marmelade, soy sauce, chinese
5 spice and a bit of hot pepper flakes if you want.
When you are ready to cook, heat your oil to very hot in a wok
or large pan. First saute the peppers for a couple of minutes, then
add the beef. It will cook very hot and fast. Serve over rice.
For your beans, they will take longer than the beef. So get some
green beans(fresh or frozen) prepared. Toss with plenty of garlic,
oil, salt & pepper and hot pepper flakes. Lay out in a shallow roasting
pan to form a single layer. Roast in a 425 oven till done to the
tenderness you desire.
Yumsters! Enjoy your night in Asia.
It's one of those quick recipes that are good to make with staples
in your cupboard and frige.
Slice your beef in very thin strips. I added yellow and red pepper
sliced in thin strips too. Marinate the beef in a mix of garlic, ginger,
sesame oil, orange juice, orange zest or marmelade, soy sauce, chinese
5 spice and a bit of hot pepper flakes if you want.
When you are ready to cook, heat your oil to very hot in a wok
or large pan. First saute the peppers for a couple of minutes, then
add the beef. It will cook very hot and fast. Serve over rice.
For your beans, they will take longer than the beef. So get some
green beans(fresh or frozen) prepared. Toss with plenty of garlic,
oil, salt & pepper and hot pepper flakes. Lay out in a shallow roasting
pan to form a single layer. Roast in a 425 oven till done to the
tenderness you desire.
Yumsters! Enjoy your night in Asia.
Friday, June 4, 2010
Chipotle Chicken Lettuce Boats
Hello everyone!
Mark has been out of town for a couple of days and I haven't
eaten well, so I rectified that tonight with these lovely lettuce tacos-
I took pre-cooked chicken, red onion, tomato, garlic, roasted red pepper,
jalapeno, chipotle with adobo sauce, avacado, lime and it's zest,
cilantro, parsley, cumin and a little bit of honey. Chopped it all up
finely and let it rest for 15 minutes or so.
Then I just put it in an assortment of washed lettuce leaves
and ate it!
Very good, very healthy and very easy!! Can't beat that.
Buenos Noches!
Mark has been out of town for a couple of days and I haven't
eaten well, so I rectified that tonight with these lovely lettuce tacos-
I took pre-cooked chicken, red onion, tomato, garlic, roasted red pepper,
jalapeno, chipotle with adobo sauce, avacado, lime and it's zest,
cilantro, parsley, cumin and a little bit of honey. Chopped it all up
finely and let it rest for 15 minutes or so.
Then I just put it in an assortment of washed lettuce leaves
and ate it!
Very good, very healthy and very easy!! Can't beat that.
Buenos Noches!
Thursday, May 27, 2010
Prune Danish? with Orange Cream
I had to bring a dessert for the same aforementioned book club
so I made this simple prune danish type thing, but you could make
this with any dried fruit you like
I took a puff pastry out to thaw...and yes, I used a premade
frozen variety.
I put some prunes into a sauce pan with a sprinkling of sugar
and orange juice. I reduced it down to a spreadable fruit filling.
Then I filled half of the pastry, folded it over, sealed it, egg
washed it and baked it to a golden brown.
I topped it with a orange cream mixture which is so yummy that people
will be begging you to bring it to every event. Just don't tell
them how easy it is, and you will be the reigning champ for years
to come. I've made this in several flavors; chocolate, lime, lemon,
orange....and I'm sure you can come up with more. It is great on
pastries of all kinds , in between cake layers, as a fruit dip...
and just to eat plain.
Take some room temp cream cheese, nufschatel or marscapone and beat
until smooth. Add your flavoring(zest, nesquick, liquor) and a little
sugar and beat some more. Also, beat some heavy whipping cream
in a cold bowl till it is fluffy. Fold it all together. Yummy!!
You adjust the sugar accordingly-
Have fun at all your summer cookouts with the special cream and a danish
or two!
so I made this simple prune danish type thing, but you could make
this with any dried fruit you like
I took a puff pastry out to thaw...and yes, I used a premade
frozen variety.
I put some prunes into a sauce pan with a sprinkling of sugar
and orange juice. I reduced it down to a spreadable fruit filling.
Then I filled half of the pastry, folded it over, sealed it, egg
washed it and baked it to a golden brown.
I topped it with a orange cream mixture which is so yummy that people
will be begging you to bring it to every event. Just don't tell
them how easy it is, and you will be the reigning champ for years
to come. I've made this in several flavors; chocolate, lime, lemon,
orange....and I'm sure you can come up with more. It is great on
pastries of all kinds , in between cake layers, as a fruit dip...
and just to eat plain.
Take some room temp cream cheese, nufschatel or marscapone and beat
until smooth. Add your flavoring(zest, nesquick, liquor) and a little
sugar and beat some more. Also, beat some heavy whipping cream
in a cold bowl till it is fluffy. Fold it all together. Yummy!!
You adjust the sugar accordingly-
Have fun at all your summer cookouts with the special cream and a danish
or two!
Luxurious Leek Soup
Sorry it has been so long since my last post, but you know
how it is...Life gets in the way-
Here is a great recipe that my sis used for book club last
weekend. She had to have a written out recipe....for a lot
of leeks. So as I was looking something up for her, I saw a
7 onion baked soup....of course I changed it around and this
is what we got! Yummy! Everyone raved!
We rinsed and sliced lots of leaks. Cooked them down in butter
until soft. Added flour to coat. Sprinkled with salt and a generous
amount of pepper. By this time the flour was starting to stick a
little to the bottom of my soup pot, so why not throw in some
chardonay? Reduced it down to almost nothing....then we added
generous amounts of thyme a huge bay leaf and chicken stock.
Brought it to a boil, reduced the heat and cooked it for about 30 min.
Then we added cream...till it looked wonderfully creamy. I think
I added a little more pepper, then hit it with my immersion blender
till smooth ( you could also do this in a processor).
We served it with crispy bacon crumbles, grated parmesan
and chopped chives.
Could have been served at a 5 star spa in Nevada!
how it is...Life gets in the way-
Here is a great recipe that my sis used for book club last
weekend. She had to have a written out recipe....for a lot
of leeks. So as I was looking something up for her, I saw a
7 onion baked soup....of course I changed it around and this
is what we got! Yummy! Everyone raved!
We rinsed and sliced lots of leaks. Cooked them down in butter
until soft. Added flour to coat. Sprinkled with salt and a generous
amount of pepper. By this time the flour was starting to stick a
little to the bottom of my soup pot, so why not throw in some
chardonay? Reduced it down to almost nothing....then we added
generous amounts of thyme a huge bay leaf and chicken stock.
Brought it to a boil, reduced the heat and cooked it for about 30 min.
Then we added cream...till it looked wonderfully creamy. I think
I added a little more pepper, then hit it with my immersion blender
till smooth ( you could also do this in a processor).
We served it with crispy bacon crumbles, grated parmesan
and chopped chives.
Could have been served at a 5 star spa in Nevada!
Monday, April 26, 2010
Turkey and Artichoke Lasagna
Well, it was a rushed dinner here at the Wratten household. Mark had to go
into work early (yes, he's on the night shift again) and I was working till 5pm.
I had to rush out in the rain and pick up some old towels donated to the AWLFC
and get a few things for dinner. I had planned on having stuffed shells and a
good salad, but a trip that should have taken 45 min turned into 1 1/2 hours.
It seems no one remembered how to drive in the wet stuff...
So I changed my dinner idea into a lasagna and put lots of veggies in it. That
way I didn't have to make a salad....it turned out wonderful, and I felt healthy
at the end of it all.
I chopped an onion and a huge portabello mushroom, sauted it with garlic and
then browned my ground turkey when they were soft. I then added some chopped
red pepper and artichoke hearts (packed in water, drained). I added a lot of
dried basil, since I didn't have fresh on hand, some salt and pepper. Then I
sprinkled everything with a little flour. I cooked that till it got thick
and added some cream. Stired it up and wilted in my baby spinach and
added 1 can of italian diced tomatoes.
Meanwhile, I boiled my noodles to al dente.
In a seperate bowl I mixed together my ricotta cheese, parmesan, an egg and lots
of parsley.
Then I layered noodles, cheese mix, turkey sauce, shredded mozarella, noodles,
cheese mix, turkey sauce, mozarella. I finished with noodles on top. Sprinkled
with mozarella and parmesan, put a lid on it and baked it for 20 min.
It could have used another 10 minutes in the oven, taking the lid off to brown
the cheese, but as I said, Mark had to go. So we ate a rushed meal that had
most of my salad in it.
It was good and I will use this recipe again but perhaps tweak it a little.
Feel free to put your own spin on it, have a glass of wine and take the time
to enjoy it!
into work early (yes, he's on the night shift again) and I was working till 5pm.
I had to rush out in the rain and pick up some old towels donated to the AWLFC
and get a few things for dinner. I had planned on having stuffed shells and a
good salad, but a trip that should have taken 45 min turned into 1 1/2 hours.
It seems no one remembered how to drive in the wet stuff...
So I changed my dinner idea into a lasagna and put lots of veggies in it. That
way I didn't have to make a salad....it turned out wonderful, and I felt healthy
at the end of it all.
I chopped an onion and a huge portabello mushroom, sauted it with garlic and
then browned my ground turkey when they were soft. I then added some chopped
red pepper and artichoke hearts (packed in water, drained). I added a lot of
dried basil, since I didn't have fresh on hand, some salt and pepper. Then I
sprinkled everything with a little flour. I cooked that till it got thick
and added some cream. Stired it up and wilted in my baby spinach and
added 1 can of italian diced tomatoes.
Meanwhile, I boiled my noodles to al dente.
In a seperate bowl I mixed together my ricotta cheese, parmesan, an egg and lots
of parsley.
Then I layered noodles, cheese mix, turkey sauce, shredded mozarella, noodles,
cheese mix, turkey sauce, mozarella. I finished with noodles on top. Sprinkled
with mozarella and parmesan, put a lid on it and baked it for 20 min.
It could have used another 10 minutes in the oven, taking the lid off to brown
the cheese, but as I said, Mark had to go. So we ate a rushed meal that had
most of my salad in it.
It was good and I will use this recipe again but perhaps tweak it a little.
Feel free to put your own spin on it, have a glass of wine and take the time
to enjoy it!
Thursday, April 22, 2010
Thaish Chicken Salad
Well, I had a meeting last night right at dinner time, and many people traveled
from afar (including me) to attend, so I thought we could all use a little nosh-
I am calling this Thai-ish because I used Thai flavors, if some unconventional
ingredients.
I finely diced some roasted chicken breasts. I added finely diced red pepper,
petite matchstick radishes and cucumber, finely diced mango, thinly sliced
scallions and some alfalfa sprouts.
Here I could have added the dressing and served it in lettuce or cabbage cups
and it would have been delish! Instead I added some shredded baby spring greens,
dressed it with a thai dressing and stuffed it into mini pita pockets. It was
still delishious, and everyone thoroughly enjoyed the light fare I provided.
Thai Dressing
A tiny bit of toasted sesame oil, olive oil, lime juice, lime zest, cilantro,
ginger, chinese five spice and a tiny bit of chili paste.
While I was making it and eating it later, I thought it would have been great with
salmon instead of chicken, and you could add cashews to make it even better!
Hope you all enjoy this spring dish as much as we did!
from afar (including me) to attend, so I thought we could all use a little nosh-
I am calling this Thai-ish because I used Thai flavors, if some unconventional
ingredients.
I finely diced some roasted chicken breasts. I added finely diced red pepper,
petite matchstick radishes and cucumber, finely diced mango, thinly sliced
scallions and some alfalfa sprouts.
Here I could have added the dressing and served it in lettuce or cabbage cups
and it would have been delish! Instead I added some shredded baby spring greens,
dressed it with a thai dressing and stuffed it into mini pita pockets. It was
still delishious, and everyone thoroughly enjoyed the light fare I provided.
Thai Dressing
A tiny bit of toasted sesame oil, olive oil, lime juice, lime zest, cilantro,
ginger, chinese five spice and a tiny bit of chili paste.
While I was making it and eating it later, I thought it would have been great with
salmon instead of chicken, and you could add cashews to make it even better!
Hope you all enjoy this spring dish as much as we did!
Sunday, April 18, 2010
Rum Soaked Pork with Caramel Onions
Get a nice pork roast and trim any extra fat from it. Make a marinade with
rum, olive oil and a couple of prunes(squished). Add in herbs and spices such
as, sage, oregano, parsley, all spice, nutmeg, salt and black pepper. Let it sit
overnight in the frige.
Brown the roast off in a hot oven safe pan. Cover and put in a 375 oven for the roasting time you need. Meanwhile, thinly slice some onion and apple, let stand
in some cold water hit with a little lemon juice and rum. When the roast is done,
take out of the pan to rest; put the pan back on the stove and make your sauce
with the roast drippings. Brown the onion and apple slices in the pan(without
their soaking liquid). Since you are using the pan drippings, you will get nice
flavor, but if you think it needs anything, add it here.
Serve the sauce over your sliced pork.
As a side to this we had a basic scalloped potato and some steamed broccoli.
I tossed the broccoli with a little sesame ginger aioli and nutmeg.
Sesame Ginger Aioli
a little mayo, a drop of sesame oil and some olive oil, ginger, garlic, apple
cider vinegar, salt and pepper.
All Good Stuff!! Enjoy-
rum, olive oil and a couple of prunes(squished). Add in herbs and spices such
as, sage, oregano, parsley, all spice, nutmeg, salt and black pepper. Let it sit
overnight in the frige.
Brown the roast off in a hot oven safe pan. Cover and put in a 375 oven for the roasting time you need. Meanwhile, thinly slice some onion and apple, let stand
in some cold water hit with a little lemon juice and rum. When the roast is done,
take out of the pan to rest; put the pan back on the stove and make your sauce
with the roast drippings. Brown the onion and apple slices in the pan(without
their soaking liquid). Since you are using the pan drippings, you will get nice
flavor, but if you think it needs anything, add it here.
Serve the sauce over your sliced pork.
As a side to this we had a basic scalloped potato and some steamed broccoli.
I tossed the broccoli with a little sesame ginger aioli and nutmeg.
Sesame Ginger Aioli
a little mayo, a drop of sesame oil and some olive oil, ginger, garlic, apple
cider vinegar, salt and pepper.
All Good Stuff!! Enjoy-
Mushroom and Spinach soup
This is a good bowl of comfort on a chilly spring night; packed full of vitamins and
nutrients straight from the garden. Eat it with a nice crusty bread for sopping
up the broth and you have one of the best things in life!
Take some shallots and carrot and brown them off in a soup pan in a little olive
oil. You can add a little butter here too, if you like. It brings a bit of
richness to the soup. Melt in some tomato paste and one or two anchovie filets.
Pour in some broth, any flavor you like and bring to a boil.
Reduce the heat and add a bunch of small mixed mushrooms. Simmer.
Just before serving wilt in some baby spinach. Season with salt and pepper,
but be careful with the salt depending on what broth you use.
Wish I had some of this right now while I am typing....it's a little cool
here. This will surely warm up your insides!
nutrients straight from the garden. Eat it with a nice crusty bread for sopping
up the broth and you have one of the best things in life!
Take some shallots and carrot and brown them off in a soup pan in a little olive
oil. You can add a little butter here too, if you like. It brings a bit of
richness to the soup. Melt in some tomato paste and one or two anchovie filets.
Pour in some broth, any flavor you like and bring to a boil.
Reduce the heat and add a bunch of small mixed mushrooms. Simmer.
Just before serving wilt in some baby spinach. Season with salt and pepper,
but be careful with the salt depending on what broth you use.
Wish I had some of this right now while I am typing....it's a little cool
here. This will surely warm up your insides!
Thursday, April 15, 2010
Southwest Bacon Cheeseburger
Well, it's been a while since I posted anything. Sorry for the slackness.
Today's menu was very easy. Just combine your favorite southwest seasonings in
your ground meat (cumin, chili powder, garlic, smoked paprika, onion powder,
oregano, parsley and such). Mix well, form patties. Toast you buns with a slice
of chipotle cheddar. Top with onion slices, tomato slices, greens, and
roasted red pepper slices, maybe even some avacado slices.
Add ketchup, mustard or aoli.
Very easy, but very good. Mmm mmm mmm.
Today's menu was very easy. Just combine your favorite southwest seasonings in
your ground meat (cumin, chili powder, garlic, smoked paprika, onion powder,
oregano, parsley and such). Mix well, form patties. Toast you buns with a slice
of chipotle cheddar. Top with onion slices, tomato slices, greens, and
roasted red pepper slices, maybe even some avacado slices.
Add ketchup, mustard or aoli.
Very easy, but very good. Mmm mmm mmm.
Thursday, April 8, 2010
Turkey Panini
Nothing good to report. I had a lot of appts yesterday, so I was driving around
all over Maryland and did not get to eat a proper dinner. I did stop at
Zi Pani and had a good turkey club sandwich. And of course, that reminded
me of some turkey paninis I made quite a while back. I don't have a proper panini
press, so I just used my grill pan and squished them down with the back of the
spatula, like we all learned to do with a grilled cheese, before we knew we should
call it a "melted american panini".
I got a good french bread loaf and cut into slices. I had smoked turkey slices
from the deli. I had herbed havarti cheese and roasted red pepper slices (which
I drained). I made a honey mustard mayonnaise that I spread on both sides of the
bread. I put the cheese on both sides as well (it's the glue that holds it all
together). Then I stacked the turkey and roasted peppers. I think I also put
red onion on some. I sprayed the outside of the bread with olive oil,
then I just grilled them and smooshed them and called them paninis. Very tastey.
Very tastey indeed!
all over Maryland and did not get to eat a proper dinner. I did stop at
Zi Pani and had a good turkey club sandwich. And of course, that reminded
me of some turkey paninis I made quite a while back. I don't have a proper panini
press, so I just used my grill pan and squished them down with the back of the
spatula, like we all learned to do with a grilled cheese, before we knew we should
call it a "melted american panini".
I got a good french bread loaf and cut into slices. I had smoked turkey slices
from the deli. I had herbed havarti cheese and roasted red pepper slices (which
I drained). I made a honey mustard mayonnaise that I spread on both sides of the
bread. I put the cheese on both sides as well (it's the glue that holds it all
together). Then I stacked the turkey and roasted peppers. I think I also put
red onion on some. I sprayed the outside of the bread with olive oil,
then I just grilled them and smooshed them and called them paninis. Very tastey.
Very tastey indeed!
Monday, April 5, 2010
Spring Fresh Salad
Well, Mark was away for the weekend, so I had just gotten some safeway
brand fresh ravioli stuffed with 4 cheeses and added fresh bell peppers, baby
zucchini and a can of fire roasted tomatoes. I also added some garlic, oregano
and basil.....
I lived off that for 2 nights until we had Easter dinner with my sis, the kids
and my dad. My contribution was salad.
I had a mix of romain hearts and red leaf lettuce. I steamed some asparagus till
al dente, then hit it with cold water to keep it beautifully green, cut it in 1"
pieces, with a yellow bell pepper in 1" pieces, artichoke hearts (you got it, in
1" pieces) some red onion slices, some celery slices, some pumpkin seeds, a
sprinkle of dries mixed berries, some orange slices and a dressing made of orange
juice, balsamic vinegar, olive oil, allspice, salt, pepper, parsley and a touch
of orange blossom honey....
It was yummy, but the kids picked out most of the stuff- Oh well...they will learn,
eventually.....
Tonight Mark is still sleeping, and I haven't been 100%, so I ordered pizza hut.
I am hoping to bring you a terrific meal idea next time-
TaTa!
brand fresh ravioli stuffed with 4 cheeses and added fresh bell peppers, baby
zucchini and a can of fire roasted tomatoes. I also added some garlic, oregano
and basil.....
I lived off that for 2 nights until we had Easter dinner with my sis, the kids
and my dad. My contribution was salad.
I had a mix of romain hearts and red leaf lettuce. I steamed some asparagus till
al dente, then hit it with cold water to keep it beautifully green, cut it in 1"
pieces, with a yellow bell pepper in 1" pieces, artichoke hearts (you got it, in
1" pieces) some red onion slices, some celery slices, some pumpkin seeds, a
sprinkle of dries mixed berries, some orange slices and a dressing made of orange
juice, balsamic vinegar, olive oil, allspice, salt, pepper, parsley and a touch
of orange blossom honey....
It was yummy, but the kids picked out most of the stuff- Oh well...they will learn,
eventually.....
Tonight Mark is still sleeping, and I haven't been 100%, so I ordered pizza hut.
I am hoping to bring you a terrific meal idea next time-
TaTa!
Friday, April 2, 2010
Jerk Burgers and Fried Green Beans
Well, I guess I need to tell you about my failures as well as my successes. In trying
for the TGIF Fried Green Beans, I completely failed. I made my batter, and it looked
and tasted good. I bought frozen green beans (so I didn't have to blanch them
first...thought I'd save a step) and thawed, drained and dried them. Put them in the
batter....all looked good at this point, but then....they hit the pan. Of course
I don't have a deep fryer, so I used my big pampered chef family skillet. I heated
my oil before dropping in my beans, but all the batter sank to the bottom, stuck,
and my beans got soggy, quickly. I ended up throwing the whole batch out.
I'll try those again some other time-
My Jerk Burgers however, were a success. I had a mix of half lean beef and half pork,
but I'm sure you could make it with chicken or turkey as well. I seasoned with salt,
pepper, cinnamon, allspice, and nutmeg. Then mixed it minced onion and garlic. Added
habenero sauce, a touch of oil, worcestershire, a splash of balsamic vinegar and
a little brown sugar. Formed into patties and grilled up.
I toasted my buns and melted monteray jack cheese on the bottom, slathered the tops
with a pineapple ketchup and stacked the burger up with fixins. Yum-oh!
The pineapple ketchup was made with tomato paste, a little white sugar, a splash of
apple cider vinegar, crushed pineapple and some juice with a sprinkling of salt.
I will ask my readers if you have a good recipe to share for fried green beans,
and if you don't mind, I will post it for others to see your success.
Hope you all enjoy the burgers with a nice, cool island drink. And don't make them
with habenero sauce if you don't like them hot!
for the TGIF Fried Green Beans, I completely failed. I made my batter, and it looked
and tasted good. I bought frozen green beans (so I didn't have to blanch them
first...thought I'd save a step) and thawed, drained and dried them. Put them in the
batter....all looked good at this point, but then....they hit the pan. Of course
I don't have a deep fryer, so I used my big pampered chef family skillet. I heated
my oil before dropping in my beans, but all the batter sank to the bottom, stuck,
and my beans got soggy, quickly. I ended up throwing the whole batch out.
I'll try those again some other time-
My Jerk Burgers however, were a success. I had a mix of half lean beef and half pork,
but I'm sure you could make it with chicken or turkey as well. I seasoned with salt,
pepper, cinnamon, allspice, and nutmeg. Then mixed it minced onion and garlic. Added
habenero sauce, a touch of oil, worcestershire, a splash of balsamic vinegar and
a little brown sugar. Formed into patties and grilled up.
I toasted my buns and melted monteray jack cheese on the bottom, slathered the tops
with a pineapple ketchup and stacked the burger up with fixins. Yum-oh!
The pineapple ketchup was made with tomato paste, a little white sugar, a splash of
apple cider vinegar, crushed pineapple and some juice with a sprinkling of salt.
I will ask my readers if you have a good recipe to share for fried green beans,
and if you don't mind, I will post it for others to see your success.
Hope you all enjoy the burgers with a nice, cool island drink. And don't make them
with habenero sauce if you don't like them hot!
Tuesday, March 30, 2010
Spicy Pork Stir Fry with Kale
Aha! Another spicy dish for everyone. Just leave it out or use it sparingly
if you can't take the heat.
I was feeling like a little chinese tonight, but not carryout, so I got
a pork tenderloin and some celery, red and yellow bells, a small bunch of kale
and a small jar of apricot preserves. "Apricot preserves?", you say-
Well, I'll get to that in a minute.
I knew I had my good brown and wild rice mix, some onion, some chili paste,
some garlic, some cilantro, some teriyaki....and all the other ingredients I
needed at home, so off I went with minimal damage at the checkout.
I started my rice with some beef broth and added the washed and prepped kale.
Brought that to a boil, then turned it down.
In the meantime, I cut my pork into stir fry strips, marinated it
in teriyaki, a couple drops of sesame oil, olive oil, chili paste, cilantro,
garlic, a sprinkle of chinese 5 spice and apricot preserves.
Here I threw on a little more heat by adding some crushed pepper flakes
I made with some pequin and cayenne peppers.
I cut my bell peppers, celery and onion on the bias, so I had nice pretty pieces.
Then all I had to do was heat my pan, throw it all in and stir fry.
By this time my rice and kale was ready, so I served it all up in a
heaping mound on the plates. I didn't worry too much about portion control
because it was all so healthy.
Mark is even taking the leftovers for lunch, so it must have been good.
Hope you all make it one of your go to meals. Also, try it with some plum
preserves or orange marmelade in place of the apricot.
if you can't take the heat.
I was feeling like a little chinese tonight, but not carryout, so I got
a pork tenderloin and some celery, red and yellow bells, a small bunch of kale
and a small jar of apricot preserves. "Apricot preserves?", you say-
Well, I'll get to that in a minute.
I knew I had my good brown and wild rice mix, some onion, some chili paste,
some garlic, some cilantro, some teriyaki....and all the other ingredients I
needed at home, so off I went with minimal damage at the checkout.
I started my rice with some beef broth and added the washed and prepped kale.
Brought that to a boil, then turned it down.
In the meantime, I cut my pork into stir fry strips, marinated it
in teriyaki, a couple drops of sesame oil, olive oil, chili paste, cilantro,
garlic, a sprinkle of chinese 5 spice and apricot preserves.
Here I threw on a little more heat by adding some crushed pepper flakes
I made with some pequin and cayenne peppers.
I cut my bell peppers, celery and onion on the bias, so I had nice pretty pieces.
Then all I had to do was heat my pan, throw it all in and stir fry.
By this time my rice and kale was ready, so I served it all up in a
heaping mound on the plates. I didn't worry too much about portion control
because it was all so healthy.
Mark is even taking the leftovers for lunch, so it must have been good.
Hope you all make it one of your go to meals. Also, try it with some plum
preserves or orange marmelade in place of the apricot.
Sunday, March 28, 2010
Not Yo Mama's Tuna Noodle
What? Tuna Noodle....I can hear the cries of disgust now. Every once in a while,
I just need to have some, though.
Mark has gotten the cold I had last week, and it is a cloudy, chilly, damp day,
so a warm casserole is in order.....and I know I am breaking the cardinal rule of
no cheese with seafood; but hey, it's still good.
Boil your egg noodles. Really any pasta will do; put the bow tie pasta in and people
won't even know this is Tuna Noodle.
Saute up a good batch of mushrooms, I use a mix of baby bellas and button 'shrooms.
If you feel like really stepping it up, get a couple tuna steaks, grill them with
some lemon pepper and flake them up to put in the casserole. If this seems like
too much work, get a good quality canned tuna. I generally use Albacore tuna-
Make a loose sauce with a roux of flour, butter, olive oil, lemon juice. Add
whole milk or cream. Season it with some salt and a little worcestershire sauce.
Put your noodles, tuna, sauted mushrooms in a casserole dish coated with butter.
Add your sauce and stir all together. Sprinkle with a little bread crumbs, parsley,
parmesan cheese and chopped scallions or chives. Zest a little lemon on top.
Bake away.....
See it's not so bad after all.
I just need to have some, though.
Mark has gotten the cold I had last week, and it is a cloudy, chilly, damp day,
so a warm casserole is in order.....and I know I am breaking the cardinal rule of
no cheese with seafood; but hey, it's still good.
Boil your egg noodles. Really any pasta will do; put the bow tie pasta in and people
won't even know this is Tuna Noodle.
Saute up a good batch of mushrooms, I use a mix of baby bellas and button 'shrooms.
If you feel like really stepping it up, get a couple tuna steaks, grill them with
some lemon pepper and flake them up to put in the casserole. If this seems like
too much work, get a good quality canned tuna. I generally use Albacore tuna-
Make a loose sauce with a roux of flour, butter, olive oil, lemon juice. Add
whole milk or cream. Season it with some salt and a little worcestershire sauce.
Put your noodles, tuna, sauted mushrooms in a casserole dish coated with butter.
Add your sauce and stir all together. Sprinkle with a little bread crumbs, parsley,
parmesan cheese and chopped scallions or chives. Zest a little lemon on top.
Bake away.....
See it's not so bad after all.
Friday, March 26, 2010
Cannelini Chicken with Spinach and Cream Cheese
There was nothing exciting around the table last night, just tacos, because they were
quick and easy. With Mark working nights now, it's a little harder to have a nice and
nutritious meal when we both are ready to eat.
Tonight Mark went to play poker, and then work an overtime shift, so I invited my
sis, Mary, for dinner. I knew this was a weekend without the kids for her, and I
just wanted to see her. So I made a quasi-italian chicken dinner.....
I took boneless, skinless chicken breasts and browned them, with salt, pepper
and basil. Then I removed the chicken and carmelized (or deep browned) thinly
sliced onions, added lots of garlic and some diced tomatoes with a touch of
white wine. Let that simmer for a few minutes before adding the chicken back in.
Cover, and simmer for 20 min.
In the meantime I trimmed up some baby asparagus, tossed it with olive oil,
basil, cherry tomaotoes, salt and pepper. I roasted these off in a 400 degree oven.
I also took out the low fat bisquick to make a simple batter with parsley,
parmesan, butter and milk. I had the consistancy of "drop" biscuits and baked
them off in a 400 degree oven as well.
By this time my chicken was ready for the finale of cannelini beans, cream cheese
and spinach which I added in that order. I drained the beans and rinsed them off,
melted the cream cheese to make a nice sauce, then wilted the spinach in at the
last minute. (I covered the pan to wilt the spinach faster)
Served each breast with a healthy dollop of (thick) sauce, a portion of
asparagus and a biscuit. I only wish I had time to make a dessert.....
Hope y'all enjoy your trip to Italy with this dish!
quick and easy. With Mark working nights now, it's a little harder to have a nice and
nutritious meal when we both are ready to eat.
Tonight Mark went to play poker, and then work an overtime shift, so I invited my
sis, Mary, for dinner. I knew this was a weekend without the kids for her, and I
just wanted to see her. So I made a quasi-italian chicken dinner.....
I took boneless, skinless chicken breasts and browned them, with salt, pepper
and basil. Then I removed the chicken and carmelized (or deep browned) thinly
sliced onions, added lots of garlic and some diced tomatoes with a touch of
white wine. Let that simmer for a few minutes before adding the chicken back in.
Cover, and simmer for 20 min.
In the meantime I trimmed up some baby asparagus, tossed it with olive oil,
basil, cherry tomaotoes, salt and pepper. I roasted these off in a 400 degree oven.
I also took out the low fat bisquick to make a simple batter with parsley,
parmesan, butter and milk. I had the consistancy of "drop" biscuits and baked
them off in a 400 degree oven as well.
By this time my chicken was ready for the finale of cannelini beans, cream cheese
and spinach which I added in that order. I drained the beans and rinsed them off,
melted the cream cheese to make a nice sauce, then wilted the spinach in at the
last minute. (I covered the pan to wilt the spinach faster)
Served each breast with a healthy dollop of (thick) sauce, a portion of
asparagus and a biscuit. I only wish I had time to make a dessert.....
Hope y'all enjoy your trip to Italy with this dish!
Tuesday, March 23, 2010
Venison Ragout over Rice Medly
How do you like the names of my recipes? I'm thinking this may help you all search
for things you have on hand so you can make dinner without going to the store
each time. Please let me know if this helps you out?
After talking to my sister about her pork chops, I was faced with what to make
for Mark and myself. Well, we always have venison on hand, and my bulk foods
order came in so I have 5lbs of brown/wild rice mix....I knew I had some veggies, so why not think of something....
Here's what I did. I took a hunk off the end of my frozen pepper bacon and cooked
the pieces off in a dutch oven. I took the bacon out and set it aside for later.
Then I browned up some thick carrot slices in the bacon fat. I got a good
brown on them. I then added my venison stew pieces and browned them up.
I took some wheat flour with salt, pepper, smoked paprika, cardamom, corriander,
cloves and ground mustard; sprinkled it in over my venison and carrots to make
my roux. Then I poured in a little vermouth. I added my veggies (celery,
mushrooms, peas, red bell peppers and onions) and stirred everything up.
I added tomato paste, and stirred again. By this time it was smelling delicioso....and I added some beef broth to simmer it all in.
While that was cooking down and getting wonderful, I cooked my rice mix in beef
broth, worcestershire and salt. By the time my rice (yes slow cooking rice)
was done, my venison was tender and yummy! I spooned the ragout over the rice,
topped it with crumbled bacon and ate it....
It could have used a little something, and I think it would have been nice to put
a handful of dried currants in it, but I didn't have any. It was still yummy.
Hope you all enjoy it too, and don't feel like you have to use venison.
If you do want to though, you can come visit me and I will give you some, unless
your hubby hunts them too-
Until my next forage into the dinner world- good eating!
for things you have on hand so you can make dinner without going to the store
each time. Please let me know if this helps you out?
After talking to my sister about her pork chops, I was faced with what to make
for Mark and myself. Well, we always have venison on hand, and my bulk foods
order came in so I have 5lbs of brown/wild rice mix....I knew I had some veggies, so why not think of something....
Here's what I did. I took a hunk off the end of my frozen pepper bacon and cooked
the pieces off in a dutch oven. I took the bacon out and set it aside for later.
Then I browned up some thick carrot slices in the bacon fat. I got a good
brown on them. I then added my venison stew pieces and browned them up.
I took some wheat flour with salt, pepper, smoked paprika, cardamom, corriander,
cloves and ground mustard; sprinkled it in over my venison and carrots to make
my roux. Then I poured in a little vermouth. I added my veggies (celery,
mushrooms, peas, red bell peppers and onions) and stirred everything up.
I added tomato paste, and stirred again. By this time it was smelling delicioso....and I added some beef broth to simmer it all in.
While that was cooking down and getting wonderful, I cooked my rice mix in beef
broth, worcestershire and salt. By the time my rice (yes slow cooking rice)
was done, my venison was tender and yummy! I spooned the ragout over the rice,
topped it with crumbled bacon and ate it....
It could have used a little something, and I think it would have been nice to put
a handful of dried currants in it, but I didn't have any. It was still yummy.
Hope you all enjoy it too, and don't feel like you have to use venison.
If you do want to though, you can come visit me and I will give you some, unless
your hubby hunts them too-
Until my next forage into the dinner world- good eating!
Mary's Creamy Tarragon Pork Chops
My sister called me yesterday to ask how to make some nice pork chops
without drying them out. Well, there's the don't overcook them rule, and there's
the cook them with liquid rule. I find pork tends to dry out anyway you
make it, but cooking them in liquid "low and slow" seems to at least make
them very tender, so you don't notice so much. I wish I was an Iron Chef and knew
how to get them tender and juicy!
Anyway, Mary told me what she had in the house, and we came up with this recipe
for her chops.
Get some nice thick pork chops, either bone in or not. Mix up a dredging flour
with salt, pepper, onion powder, garlic powder, ground mustard...and whatever
else you might like. Dredge the chops and sear off at high heat.
Remove the chops when seared, and make a roux with the rest of your flour and
butter or olive oil. Deglaze with some white wine. Stir down until almost gone,
then add some heavy cream (milk, sour cream....). Turn the heat down so this simmers.
Add some dijon mustard and mix thoroughly. Put in a little worcestershire ans
stir. Put the porkchops back in, cover and simmer for an hour. Before serving,
add some fresh tarragon (or dried if it's all you have).
Serve up with sides of your choice.
Mary said the kids ate every last drop, so I'd say they were a success!
without drying them out. Well, there's the don't overcook them rule, and there's
the cook them with liquid rule. I find pork tends to dry out anyway you
make it, but cooking them in liquid "low and slow" seems to at least make
them very tender, so you don't notice so much. I wish I was an Iron Chef and knew
how to get them tender and juicy!
Anyway, Mary told me what she had in the house, and we came up with this recipe
for her chops.
Get some nice thick pork chops, either bone in or not. Mix up a dredging flour
with salt, pepper, onion powder, garlic powder, ground mustard...and whatever
else you might like. Dredge the chops and sear off at high heat.
Remove the chops when seared, and make a roux with the rest of your flour and
butter or olive oil. Deglaze with some white wine. Stir down until almost gone,
then add some heavy cream (milk, sour cream....). Turn the heat down so this simmers.
Add some dijon mustard and mix thoroughly. Put in a little worcestershire ans
stir. Put the porkchops back in, cover and simmer for an hour. Before serving,
add some fresh tarragon (or dried if it's all you have).
Serve up with sides of your choice.
Mary said the kids ate every last drop, so I'd say they were a success!
Friday, March 19, 2010
nothing new
Well, my steak and cheese sandwiches were dry....even though I made a great
mayo to top them with. I probably didn't have enough cheese either, but what
can I say? I'm not a perfect cook every time-
Last night I had a late meeting, so just picked up Pizza Hut on the way home,
and tonight I have a sore throat, so will probably eat something soft.....
If you all have any ideas, please feel free to post them too me, as thinking when
I don't feel well is too hard and cooking even harder!
Sore Throat Remedies
a really spicy bloody mary
hot water with lemon and honey
tomato soup and a grilled cheese sandwich
mac and cheese (really warm and gooey)
hot tea with honey
hot buttered rum
warm salt water
chicken soup
Hope y'all stay healthy!
mayo to top them with. I probably didn't have enough cheese either, but what
can I say? I'm not a perfect cook every time-
Last night I had a late meeting, so just picked up Pizza Hut on the way home,
and tonight I have a sore throat, so will probably eat something soft.....
If you all have any ideas, please feel free to post them too me, as thinking when
I don't feel well is too hard and cooking even harder!
Sore Throat Remedies
a really spicy bloody mary
hot water with lemon and honey
tomato soup and a grilled cheese sandwich
mac and cheese (really warm and gooey)
hot tea with honey
hot buttered rum
warm salt water
chicken soup
Hope y'all stay healthy!
Wednesday, March 17, 2010
Steak and Cheese Sandwiches
I know, I know....how do you make those stand out? Well, there's not much
you can do, but buy top quality ingredients. I saw some shaved steak in Bloom today,
so thought, why not have a sandwhich night.
I got the shaved steak, some fresh lettuce, a ripe tomato, a small onion
and some fresh rolls from the bakery section. I plan on making a garlic and
parsley mayo to put on my toasted buns. I have some jalapenos and roasted red
peppers which I will saute up with my onion in a very hot pan to get them crispy-ish.
I have an assortment of cheeses and will probably mix some cheddar, american
and parmesan.
This should be pretty tastey. I have some nice baby asparagus to go with it.
you can do, but buy top quality ingredients. I saw some shaved steak in Bloom today,
so thought, why not have a sandwhich night.
I got the shaved steak, some fresh lettuce, a ripe tomato, a small onion
and some fresh rolls from the bakery section. I plan on making a garlic and
parsley mayo to put on my toasted buns. I have some jalapenos and roasted red
peppers which I will saute up with my onion in a very hot pan to get them crispy-ish.
I have an assortment of cheeses and will probably mix some cheddar, american
and parmesan.
This should be pretty tastey. I have some nice baby asparagus to go with it.
Tuesday, March 16, 2010
Spicy mushroomed porkchops
Do you all get the idea that we like our food spicy! Hot peppers are really good for
your health and of course give zip to your meal.
You know that on Sunday we spent a nice evening with Mom and had a wonderful
mexican meal prepared by all. Of course, everyone took home some leftovers, but
alas, Mark took the leftovers to work so I ended up having to cook last night.
We love these porkchops. You don't need to put as many or any hot peppers in
them at all, but we love our hot foods!
Get a boneless pork loin roast or whole tenderloin and cut it into 1" chops.
It is much cheaper this way, but if you are pressed for time, buy your favorite
precut chops. Dredge them in a mixture of flour, chili powder, garlic powder,
oregano, parsley, cilanro, paprika, cayenne(optional), ground mustard, cumin,
salt and pepper. Then brown them in a hot skillet. (Save the leftover flour mixture
in case you need to thicken your sauce)
When the pork chops are brown, add sliced jalepenos, mushrooms and onions.
Saute till they start to get soft. Then add 8 oz of tomato sauce and 1 15oz can of
diced tomatoes. Cover with a tight fitting lid, turn the heat down and simmer for
an hour. When done, thicken your sauce if you need to with the leftover flour
mixture.
I served this with smashed red potaotes with melted apple smoked gruyere, yum yum.
We also had roasted broccoli with a dressing of balsamic vinegar, olive oil, honey,
red pepper flakes and salt. ( I steamed the broccoli halfway first, then tossed it
in the dressing and roasted for 15 min)
Hope you enjoy it as much as Mark-
your health and of course give zip to your meal.
You know that on Sunday we spent a nice evening with Mom and had a wonderful
mexican meal prepared by all. Of course, everyone took home some leftovers, but
alas, Mark took the leftovers to work so I ended up having to cook last night.
We love these porkchops. You don't need to put as many or any hot peppers in
them at all, but we love our hot foods!
Get a boneless pork loin roast or whole tenderloin and cut it into 1" chops.
It is much cheaper this way, but if you are pressed for time, buy your favorite
precut chops. Dredge them in a mixture of flour, chili powder, garlic powder,
oregano, parsley, cilanro, paprika, cayenne(optional), ground mustard, cumin,
salt and pepper. Then brown them in a hot skillet. (Save the leftover flour mixture
in case you need to thicken your sauce)
When the pork chops are brown, add sliced jalepenos, mushrooms and onions.
Saute till they start to get soft. Then add 8 oz of tomato sauce and 1 15oz can of
diced tomatoes. Cover with a tight fitting lid, turn the heat down and simmer for
an hour. When done, thicken your sauce if you need to with the leftover flour
mixture.
I served this with smashed red potaotes with melted apple smoked gruyere, yum yum.
We also had roasted broccoli with a dressing of balsamic vinegar, olive oil, honey,
red pepper flakes and salt. ( I steamed the broccoli halfway first, then tossed it
in the dressing and roasted for 15 min)
Hope you enjoy it as much as Mark-
Saturday, March 13, 2010
Saturday, March 13
Well, no good food tonight. I am sorry to report that Mark ordered some sandwiches
for a fundraising effort from someone at work- and got them today. Boy!
Were they bad. You wouldn't think that a ham and cheese sandwich could go so
wrong.
Other than that, I am cooking up some mexican food for my Mom's birthday dinner
tomorrow. We will have my pork enchiladas (that I posted recently here) and some
pollo(chicken) enchiladas verdes, a margarita cheesecake, a chocolate cake with
coffee icing and some frijoles negros with lime and cilantro vinagrette.
That's my part.
My sister is doing tacos and refried beans. My step sis is doing taco toppings
and spanish rice.
A meal fit for a king....or at least my mom.
Happy Birthday Mom!
for a fundraising effort from someone at work- and got them today. Boy!
Were they bad. You wouldn't think that a ham and cheese sandwich could go so
wrong.
Other than that, I am cooking up some mexican food for my Mom's birthday dinner
tomorrow. We will have my pork enchiladas (that I posted recently here) and some
pollo(chicken) enchiladas verdes, a margarita cheesecake, a chocolate cake with
coffee icing and some frijoles negros with lime and cilantro vinagrette.
That's my part.
My sister is doing tacos and refried beans. My step sis is doing taco toppings
and spanish rice.
A meal fit for a king....or at least my mom.
Happy Birthday Mom!
Friday, March 12, 2010
Apologies!!
I hope you all will forgive me for misspelling Enchilada this past week....
I hope to do better next time-
Thank you!
I hope to do better next time-
Thank you!
Friday March 12
An icky, chilly, rainy day. Calling for warm soup.
Mark is playing poker tonight, and I have a lot of leftover veggies from various
meals this week, so I am throwing them into a soup. A little white wine, a little
stock, and all the veggies I can find: green beans, mushrooms, peppers, spinach,
tomatoes, celery, potatoes, lima beans....
I don't think I'll add those brussel sprouts though-
Just what I need to warm up this evening. Hope it warms you, body and soul, too.
Mark is playing poker tonight, and I have a lot of leftover veggies from various
meals this week, so I am throwing them into a soup. A little white wine, a little
stock, and all the veggies I can find: green beans, mushrooms, peppers, spinach,
tomatoes, celery, potatoes, lima beans....
I don't think I'll add those brussel sprouts though-
Just what I need to warm up this evening. Hope it warms you, body and soul, too.
Thursday, March 11, 2010
Thursday, March 11
Ugh! this is harder than I thought, writing something every day....
and of course, yesterday while Mark was out I was inspired early on to make
a nice veggie meal; like stir fried beans, asparagus, peppers with a touch of
sesame oil and hot pepper flakes over scented rice...Mmmm.
But I ended up having McDonald's because I was trapping ferl cats and got home late.
Tonight, Mark wanted fried chicken. Not having time to make a batch of chicken
as well as not being particularly fond of fried chicken, I ended up just getting
an 8 piece box from the deli at Bloom....and for me, a frozen pizza. I did put
extra toppings on hoping that the "not delivery" brand would be superb if touched up.
Alas, it isn't so....and you can tell it's not delivery.
Here's hoping that I have a great meal in store for you all tomorrow!
(It's ok to start drooling now)
and of course, yesterday while Mark was out I was inspired early on to make
a nice veggie meal; like stir fried beans, asparagus, peppers with a touch of
sesame oil and hot pepper flakes over scented rice...Mmmm.
But I ended up having McDonald's because I was trapping ferl cats and got home late.
Tonight, Mark wanted fried chicken. Not having time to make a batch of chicken
as well as not being particularly fond of fried chicken, I ended up just getting
an 8 piece box from the deli at Bloom....and for me, a frozen pizza. I did put
extra toppings on hoping that the "not delivery" brand would be superb if touched up.
Alas, it isn't so....and you can tell it's not delivery.
Here's hoping that I have a great meal in store for you all tomorrow!
(It's ok to start drooling now)
Monday, March 8, 2010
Monday, March 8th
I was looking for inspiration all day, and finally found it at one of my
Dr's offices. I asked the Dr what she was having, and she said she hoped someone
else was doing the cooking, so I asked the nurse at check out and she said she
had plans to go out with a girlfriend. Just when I thought it was a bust, she added
that if she was home she'd probably make a roasted chicken breast with mashed
potatoes and broccoli.
Well, that sounds quite boring, but I went to the store, thinking chicken, mashed potatoes and broccoli. I ended up getting turkey breast, cheese, spinach, and
salad makings......(we'll just forget about those mini cinnamon doughnuts I put
in the cart alongside my healthy meal). At home, I set everything out, ready to
make dinner, only to find Mark had used all the potatoes for his breakfast the other
day......hmmmmm....biscuits?
Stuffed Turkey Breast Cutlets with Garlic Herb Cheese Biscuits
I had a whole turkey breast, but fileted the breast halves off and saved the
bone and other stuff for Hershey's kitty meds....
I then butterflied each breast, pounded it thin, slathered it with a garlic
herb boursin cheese, sprinkled it with dried cranberries (it is turkey after all)
and layered it with baby spinach leaves. I then rolled it all up, tied it with
kitchen string, browned it on all sides, then popped it in a low oven for an
hour.
I wilted the rest of the spinach for a side veg. Mark made a tastey salad, and
then I quickly made some biscuits, using bisquick, milk, butter and the rest of
the boursin cheese. Dropped them on a baking sheet and baked them up.
It all was quite tastey. I hope you will try this one out for yourself!
Bon Apetit'
Dr's offices. I asked the Dr what she was having, and she said she hoped someone
else was doing the cooking, so I asked the nurse at check out and she said she
had plans to go out with a girlfriend. Just when I thought it was a bust, she added
that if she was home she'd probably make a roasted chicken breast with mashed
potatoes and broccoli.
Well, that sounds quite boring, but I went to the store, thinking chicken, mashed potatoes and broccoli. I ended up getting turkey breast, cheese, spinach, and
salad makings......(we'll just forget about those mini cinnamon doughnuts I put
in the cart alongside my healthy meal). At home, I set everything out, ready to
make dinner, only to find Mark had used all the potatoes for his breakfast the other
day......hmmmmm....biscuits?
Stuffed Turkey Breast Cutlets with Garlic Herb Cheese Biscuits
I had a whole turkey breast, but fileted the breast halves off and saved the
bone and other stuff for Hershey's kitty meds....
I then butterflied each breast, pounded it thin, slathered it with a garlic
herb boursin cheese, sprinkled it with dried cranberries (it is turkey after all)
and layered it with baby spinach leaves. I then rolled it all up, tied it with
kitchen string, browned it on all sides, then popped it in a low oven for an
hour.
I wilted the rest of the spinach for a side veg. Mark made a tastey salad, and
then I quickly made some biscuits, using bisquick, milk, butter and the rest of
the boursin cheese. Dropped them on a baking sheet and baked them up.
It all was quite tastey. I hope you will try this one out for yourself!
Bon Apetit'
Sunday, March 7
We went out with Mark's mom tonight and ended up at Outback Steakhouse.
So of course we had steak....all was lovely! So go ahead and make your favorite
Outback meal at home. Don't forget to slather on the butter and add lots of
salt.......
So of course we had steak....all was lovely! So go ahead and make your favorite
Outback meal at home. Don't forget to slather on the butter and add lots of
salt.......
Saturday, March 6, 2010
Saturday, March 6th
Well, another day, another thing to figure out for dinner.....
Today we are going to have a mixture of Dirty Rice & Jambalaya.
I am going to use a mix of brown and wild rice. I am going to boil it in
some chicken stock and lots of seasonings. I like to let it go for about 45 min
to make sure the rice is tender.
Then I am going to sute some smoked beef sausage, some chunked up chicken breast,
hot and bell peppers, onions, black beans, peas, carrots, and mushrooms. I am
going to season all this with chili powder, garlic, smoked paprika, white and black
pepper, and parsley.
At the last minute I am going to add some cherry tomatoes and let them cook until
they just burst, and serve with a grating of sharp cheddar cheese on top of the rice.
Another all in one meal....grains, veggies, protiens, dairy.....the only thing
missing is some fruit (but we'll have that for dessert).
Happy Eating!
Today we are going to have a mixture of Dirty Rice & Jambalaya.
I am going to use a mix of brown and wild rice. I am going to boil it in
some chicken stock and lots of seasonings. I like to let it go for about 45 min
to make sure the rice is tender.
Then I am going to sute some smoked beef sausage, some chunked up chicken breast,
hot and bell peppers, onions, black beans, peas, carrots, and mushrooms. I am
going to season all this with chili powder, garlic, smoked paprika, white and black
pepper, and parsley.
At the last minute I am going to add some cherry tomatoes and let them cook until
they just burst, and serve with a grating of sharp cheddar cheese on top of the rice.
Another all in one meal....grains, veggies, protiens, dairy.....the only thing
missing is some fruit (but we'll have that for dessert).
Happy Eating!
Friday, March 5, 2010
Friday, March 5
Hi people!
After eating all those wonderfully spicy enchilladas yesterday, I was reminded
of the "enchilladas" I grew up knowing. I actually think it is a West Texas/East
New Mexico concoction that I just grew up knowing as an enchillada. It consisted of
yummy corn tortillas, lightly fried in oil, stacked in layers with a rich red chili
sauce and longhorn cheese, and it may or may not have a fried egg on top. Mmmm...
Sometimes you just need that egg!
Well in honor of the egg, today's recipe is Potatoes and Eggs. It is basically
breakfast, for dinner! I just large dice some potatoes, skins on. Large dice
some onion and some bell and hot peppers. Fry those up till almost done.
Then take an egg or two (however many you need for your crew), whisk them briskly
and pour them on top. Let the egg start to cook on the bottom, then fold as
you would scrambled eggs. For toppings, I like diced tomato and crumbled bacon.
Serve it with a side of vinegary slaw type salad.
This is a fast, easy meal for those times when you need eggs.
Hope you find it egg-cellent!
After eating all those wonderfully spicy enchilladas yesterday, I was reminded
of the "enchilladas" I grew up knowing. I actually think it is a West Texas/East
New Mexico concoction that I just grew up knowing as an enchillada. It consisted of
yummy corn tortillas, lightly fried in oil, stacked in layers with a rich red chili
sauce and longhorn cheese, and it may or may not have a fried egg on top. Mmmm...
Sometimes you just need that egg!
Well in honor of the egg, today's recipe is Potatoes and Eggs. It is basically
breakfast, for dinner! I just large dice some potatoes, skins on. Large dice
some onion and some bell and hot peppers. Fry those up till almost done.
Then take an egg or two (however many you need for your crew), whisk them briskly
and pour them on top. Let the egg start to cook on the bottom, then fold as
you would scrambled eggs. For toppings, I like diced tomato and crumbled bacon.
Serve it with a side of vinegary slaw type salad.
This is a fast, easy meal for those times when you need eggs.
Hope you find it egg-cellent!
Thursday, March 4, 2010
Thursday, March 4
Ahh...Enchillada night!
As many of you know, I suffer from allergies of all kinds. Unfortunately, they
include corn, so usually enchilladas are a no-no. However, I make my own, and use
the things I am not allergic to and because they are so good, I have people
asking me to make them for them as well-
I actually boil a pork roast till it is falling apart, and this time I am saving
all the boiling liquid to use as a medium for cat meds. (Ha- I will kill that
second bird...) So there are no great flavorings going into the meat this way,
this time. However, if you want to impart more flavor here, use some wine (a
light red or a sauv blanc is nice) added to the water, throw in a bay leaf or two
maybe even whole garlic cloves (sans skin) to boil down; they will paste up
easily when you shred the meat.
Then for the sauce....You can always go buy enchillada sauce. They do make really
good ones, however; since I am avoiding corn starch, I make my own. I use tomato
sauce, some adobo sauce, some reconstituted dried peppers (blended up into a paste
with the reconstituting liquid) and all my spices: cumin, garlic, corriander, oregano, chili powder, paprika, cilantro, whatever else feels and smells
mexican to me that day.
I shred my meat, put in the sauce over low heat, (save a little without meat
for topping) add lots of green onions and jalepenos, then let it simmer for however
long I feel necessary.
I will warm my flour tortillas (remember, no corn) so they are pliable, and then
start filling with cheese, meat mixture, more cheese....roll them up. Of course,
I make a big batch and we eat them, but you can freeze them at this point, in
baggies or a plastic container. When ready to put them in the oven I top them
off with the reserved sauce, more green onions and cheese.....Mmm Mmm Good!
You can serve them with the traditonal rice and beans or make a great salad with
guacamole, or even have a fruit salad along side. Always nice with a cold beer,
or sparkling wine...a little on the sweet side to cut the hot peppers. And I do
make them hot(!) so prepare them to the heat level you can stand.
El Apetito Bueno!
As many of you know, I suffer from allergies of all kinds. Unfortunately, they
include corn, so usually enchilladas are a no-no. However, I make my own, and use
the things I am not allergic to and because they are so good, I have people
asking me to make them for them as well-
I actually boil a pork roast till it is falling apart, and this time I am saving
all the boiling liquid to use as a medium for cat meds. (Ha- I will kill that
second bird...) So there are no great flavorings going into the meat this way,
this time. However, if you want to impart more flavor here, use some wine (a
light red or a sauv blanc is nice) added to the water, throw in a bay leaf or two
maybe even whole garlic cloves (sans skin) to boil down; they will paste up
easily when you shred the meat.
Then for the sauce....You can always go buy enchillada sauce. They do make really
good ones, however; since I am avoiding corn starch, I make my own. I use tomato
sauce, some adobo sauce, some reconstituted dried peppers (blended up into a paste
with the reconstituting liquid) and all my spices: cumin, garlic, corriander, oregano, chili powder, paprika, cilantro, whatever else feels and smells
mexican to me that day.
I shred my meat, put in the sauce over low heat, (save a little without meat
for topping) add lots of green onions and jalepenos, then let it simmer for however
long I feel necessary.
I will warm my flour tortillas (remember, no corn) so they are pliable, and then
start filling with cheese, meat mixture, more cheese....roll them up. Of course,
I make a big batch and we eat them, but you can freeze them at this point, in
baggies or a plastic container. When ready to put them in the oven I top them
off with the reserved sauce, more green onions and cheese.....Mmm Mmm Good!
You can serve them with the traditonal rice and beans or make a great salad with
guacamole, or even have a fruit salad along side. Always nice with a cold beer,
or sparkling wine...a little on the sweet side to cut the hot peppers. And I do
make them hot(!) so prepare them to the heat level you can stand.
El Apetito Bueno!
Wednesday, March 3, 2010
Wednesday, March 3
I am going to a friend's home party tonight and don't know what I will have to eat,
but I'll tell you what I am craving and you all can eat it for me- HaHa....
I would like a gourmet BLT. "What", you say, "makes it gourmet?" Well, anything
out of the norm. But what I want is to make some peppered bacon, and have some nice
crumbled blue cheese. Toast one slice of bread and the other, spray with olive oil,
place oiled side down on a grill pan or griddle, sprinkle some cheese, layer bacon,
and sprinkle a little more cheese, then toast it till chesse is all melty.
Then I would stack it together with some mico greens and a really ripe tomato.
Spread some mayo (with just a hint of lemon squeezed in it) on the toasted slice
and top off....
I hope it's a big sandwich, 'cause now I am really hungry!
I hope you all enjoy it too-
but I'll tell you what I am craving and you all can eat it for me- HaHa....
I would like a gourmet BLT. "What", you say, "makes it gourmet?" Well, anything
out of the norm. But what I want is to make some peppered bacon, and have some nice
crumbled blue cheese. Toast one slice of bread and the other, spray with olive oil,
place oiled side down on a grill pan or griddle, sprinkle some cheese, layer bacon,
and sprinkle a little more cheese, then toast it till chesse is all melty.
Then I would stack it together with some mico greens and a really ripe tomato.
Spread some mayo (with just a hint of lemon squeezed in it) on the toasted slice
and top off....
I hope it's a big sandwich, 'cause now I am really hungry!
I hope you all enjoy it too-
Tuesday, March 2, 2010
Tuesday, March 2
So Ok, I haven't been on everyday like I planed, and I don't have great dinner
advice for you for yesterday or today. Mark is going in to work a second shift
tonight so I will probably have a tuna salad sandwich. Then again, maybe not-
Hopefully I will have something great tomorrow night and be able to tell you
all about it.
Bye for now!
advice for you for yesterday or today. Mark is going in to work a second shift
tonight so I will probably have a tuna salad sandwich. Then again, maybe not-
Hopefully I will have something great tomorrow night and be able to tell you
all about it.
Bye for now!
Sunday, February 28, 2010
Sunday, Feb 28
I missed a day of blogging, so here I am trying to catch everybody up.
One meal we had was just ham, potatoes and green beans. I know eveyone knows how
to make that. Then last night I had the girls over for book club; we are cooking dishes that are inspired from the books we read....we had great fun, food and friends. I really enjoyed it, and I hope all the ladies did as well.
Here is what was on the menu:
Pizza with a garlic, olive oil base. The toppings were spinach, mushrooms and
capocola ham.
Angel hair pasta with an orange sauce, made from OJ, cognac, orange zest,
and orange marmelade with some grated chocolate sprinkled on top.
Anipasto salad with pasta, salami, tomatoes and olives.
Stuffed shells with a good red sauce. I don't know what Rosemary used, but it had
lots of cheese...
Gelato, both chocolate and vanilla.
Italian sodas.
And of course great wine! A really good red from a local vineyard, Black Ankle.
Our book was titled Pasta Imperfect, hence the italian food.
There are probably leftovers on the menu for tonight, but I'll let you know
if I do anything great with them-
Bye for now, and enjoy your food!
One meal we had was just ham, potatoes and green beans. I know eveyone knows how
to make that. Then last night I had the girls over for book club; we are cooking dishes that are inspired from the books we read....we had great fun, food and friends. I really enjoyed it, and I hope all the ladies did as well.
Here is what was on the menu:
Pizza with a garlic, olive oil base. The toppings were spinach, mushrooms and
capocola ham.
Angel hair pasta with an orange sauce, made from OJ, cognac, orange zest,
and orange marmelade with some grated chocolate sprinkled on top.
Anipasto salad with pasta, salami, tomatoes and olives.
Stuffed shells with a good red sauce. I don't know what Rosemary used, but it had
lots of cheese...
Gelato, both chocolate and vanilla.
Italian sodas.
And of course great wine! A really good red from a local vineyard, Black Ankle.
Our book was titled Pasta Imperfect, hence the italian food.
There are probably leftovers on the menu for tonight, but I'll let you know
if I do anything great with them-
Bye for now, and enjoy your food!
Friday, February 26, 2010
Friday, Feb 26
Last night Mark was cooking for me, as I was trying to take it easy.
Of course, I helped him out anyway. We had a simple meal of Chicken Fajitas.
This dish, if prepared with lots of items can cover all your food groups.
Most of you probably know how to make these, but here is what we used anyway-
Chicken Fajitas
Chicken Tenders(with the annoying tendon pulled out of them)
Bell peppers in varying colors
Jalepenos
Red Onions
Cheese ( I use a mexican blend that is pre shredded)
Lettuce, Tomatoes, Sour Cream, Black Olives, Salsa (as fixin's)
(spices: chili powder, oregano, cilantro, corriander, garlic, cumin, lime juice, teriyaki sauce)
Flour Tortillas
Put the tortillas in the overn to warm.
Brown the chicken slightly first, and then just throw the peppers and onions in the skillet and cover till the peppers are tender and season it up.
Assemble with as many of the fixins as you like.
A complete meal in a handy package!
Of course, I helped him out anyway. We had a simple meal of Chicken Fajitas.
This dish, if prepared with lots of items can cover all your food groups.
Most of you probably know how to make these, but here is what we used anyway-
Chicken Fajitas
Chicken Tenders(with the annoying tendon pulled out of them)
Bell peppers in varying colors
Jalepenos
Red Onions
Cheese ( I use a mexican blend that is pre shredded)
Lettuce, Tomatoes, Sour Cream, Black Olives, Salsa (as fixin's)
(spices: chili powder, oregano, cilantro, corriander, garlic, cumin, lime juice, teriyaki sauce)
Flour Tortillas
Put the tortillas in the overn to warm.
Brown the chicken slightly first, and then just throw the peppers and onions in the skillet and cover till the peppers are tender and season it up.
Assemble with as many of the fixins as you like.
A complete meal in a handy package!
Thursday, February 25, 2010
Thursday Feb 25
Sorry I am late with this blog tonight, but I had a small outpatient procedure today.
Last night I was on my own, so I just steamed an artichoke in a little lemon juice and water and made a Balsamic Aioli Dipping Sauce.
Mayo
Balsamic vinegar
Basil
Olive oil
Salt and Pepper
Of course you can serve this as an appetizer to a nice steak dinner with some crusty bread. Get the baby artichokes, steam them, cut in half when cooled enough to touch
and then lightly grill them.
I hope you enjoy this as much as I did!
Last night I was on my own, so I just steamed an artichoke in a little lemon juice and water and made a Balsamic Aioli Dipping Sauce.
Mayo
Balsamic vinegar
Basil
Olive oil
Salt and Pepper
Of course you can serve this as an appetizer to a nice steak dinner with some crusty bread. Get the baby artichokes, steam them, cut in half when cooled enough to touch
and then lightly grill them.
I hope you enjoy this as much as I did!
Wednesday, February 24, 2010
Wednesday, Feb 24
Last night we had leftovers, but not to disappoint, here is one of my favorite salads. Topped this with some crispy pancetta (bacon or ham) and it is a light meal.
Tuscan Salad
field greens
canellini beans
tomatoes
red onion
basil
balsamic vinegrette
parmesan cheese
pancetta
Wash the canellini beans. Make the vinegrette with olive oil, balsamic vinegar, a touch of honey, your favorite herbs and salt and pepper. Mix the field greens with the beans and dress with the vinegrette. Finely dice the tomatoes and red onion. Chiffonade the basil leaves and mix in with the tomatoes and onion. Layer your salad
with the greens, the tomatoes, then shave some parmesan on top and sprinkle with your
crispy pancetta.
Tuscan Salad
field greens
canellini beans
tomatoes
red onion
basil
balsamic vinegrette
parmesan cheese
pancetta
Wash the canellini beans. Make the vinegrette with olive oil, balsamic vinegar, a touch of honey, your favorite herbs and salt and pepper. Mix the field greens with the beans and dress with the vinegrette. Finely dice the tomatoes and red onion. Chiffonade the basil leaves and mix in with the tomatoes and onion. Layer your salad
with the greens, the tomatoes, then shave some parmesan on top and sprinkle with your
crispy pancetta.
Tuesday, February 23, 2010
introduction
I am creating this blog to help others come up with ideas for dinner everyday.
I don't intend to publish recipes, just ingredients and some suggestions for putting them together into something tastey. I am hoping to help you overcome the question about what's for dinner tonight.
I will be posting my suggestions the day after I made dinner, so they will all be tested on my better half. I know he will not let me publish anything less than yummy.
Again, these are just suggestions, you can substitute things you like or have on hand. I am assuming you know basically how to cook so I won't be giving times for things, or including measurements because first, I don't cook that way and second, you may be feeding more or less people than I. I intend to make things easy for anyone to make, but there will be some dishes that require more time than others.
And without much further ado-
Sausage and Penne with Spinach (4 yummies up)
Hot Italian Sausage (or sweet)
Peppers (I used a yellow pepper and 2 jalapenos)
Canned Tomatoes (I used fire roasted and italian style)
Cream cheese
Spinach
Brown the sausage with the peppers, while the water is coming up to a boil for your pasta.
Put your pasta in the water. Add the tomatoes to your sausage. Add herbs and spices (I used oregano, parsley, garlic and basil). Stir in the cream cheese when the tomato sauce is bubbling away happily. Wilt in the spinach at the last minute ans serve over your pasta.
Voila! Enjoy your meal.
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