Jalapeno Crab Dip
We originally got this recipe from Emeril's Every Day's a Party cookbook, but the first time we tried it, it was too spicy to eat! So we reduced the jalapeno's and it's perfect. Use fresh crab meat if you can find it...if you're willing to deal with all the cracking of crab legs, that is. Just be sure to check the meat over for shells, no matter what you use. If using canned, Phillip's is one of the better brands.
1 lb. lump crabmeat
1 teaspoon chopped garlic
2 tbsp chopped pickled jalapenos, or 1 (4 oz) can diced green chiles
1/4 lb pepperjack cheese, shredded
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 cup mayonnaise
2 ounces parmesan, shredded
accompaniament: 1 loaf french baguette, sliced into 1/4-1/2" thick slices, brushed with olive oil, and dusted with salt and pepper, then broiled on both sides till golden brown.
Preheat oven to 350.
Combine the crabmeat, garlic, jalapenos, pepperjack, worcestershire. hot sauce, salt, and mayonnaise in a medium bowl. Toss gently to mix. Spoon the mixture into a medium baking dish. Sprinkle the parmesan over top.
Bake until golden brown and bubbly, about 25 minutes. Remove from oven and let sit for about 5 minutes before serving with the bread.
Thursday, December 23, 2010
Christmas breakfast!!
Creme Brulee French Toast
From epicurious.com, Gourmet Magazine, 1998
1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
an 8- to 9-inch round loaf country-style bread
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt
In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350° F. and bring bread to room temperature.
Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
Serve hot French toast immediately.
Creme Brulee French Toast
From epicurious.com, Gourmet Magazine, 1998
1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
an 8- to 9-inch round loaf country-style bread
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt
In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350° F. and bring bread to room temperature.
Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
Serve hot French toast immediately.
Molasses Crinkles
I've been making these every Christmas for a few years now, and they are always soooo yummy! You can use regular sugar if you want, but turbinado sugar (C&H Sugar calls it "raw sugar") is easily found in most grocery stores. They are very popular cookies among the staff at school!
Molasses Crinkles
Gourmet Magazine
Makes about 6 dozen cookies
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup vegetable shortening at room temperature
1/2 stick (1/4 cup) unsalted butter, softened
1 cup packed dark brown sugar
1 large egg
1/2 cup molasses (not robust or blackstrap)
About 1/3 cup sanding or granulated sugar* for tops of cookies
Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, and salt in a bowl until combined.
Beat together shortening, butter, and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Add egg and molasses, beating until combined. Reduce speed to low, then mix in flour mixture until combined.
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
Roll 1 heaping teaspoon of dough into a 1-inch ball with wet hands, then dip 1 end of ball in sanding sugar. Make more cookies in same manner, arranging them, sugared side up, 2 inches apart on 2 ungreased baking sheets.
Bake cookies, switching position of sheets halfway through baking, until undersides are golden brown, 10 to 12 minutes total, then cool on sheets 1 minute. Transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 2 weeks.
I've been making these every Christmas for a few years now, and they are always soooo yummy! You can use regular sugar if you want, but turbinado sugar (C&H Sugar calls it "raw sugar") is easily found in most grocery stores. They are very popular cookies among the staff at school!
Molasses Crinkles
Gourmet Magazine
Makes about 6 dozen cookies
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup vegetable shortening at room temperature
1/2 stick (1/4 cup) unsalted butter, softened
1 cup packed dark brown sugar
1 large egg
1/2 cup molasses (not robust or blackstrap)
About 1/3 cup sanding or granulated sugar* for tops of cookies
Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, and salt in a bowl until combined.
Beat together shortening, butter, and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Add egg and molasses, beating until combined. Reduce speed to low, then mix in flour mixture until combined.
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
Roll 1 heaping teaspoon of dough into a 1-inch ball with wet hands, then dip 1 end of ball in sanding sugar. Make more cookies in same manner, arranging them, sugared side up, 2 inches apart on 2 ungreased baking sheets.
Bake cookies, switching position of sheets halfway through baking, until undersides are golden brown, 10 to 12 minutes total, then cool on sheets 1 minute. Transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 2 weeks.
Wednesday, December 22, 2010
Homemade French Fries
Our pork loin hadn't thawed out in time for dinner tonight, so we decided to have hot dogs and french fries. Only problem: we are out of fries! So I decided to try a "homemade" version of them. I started out using my mandoline but realized I don't have a julienne cutter on it, plus that would have made them too thin for "fries". That's when Rob suggested my apple corer/slicer tool. I cut large russets in thirds horizontally, then laid them cut-side down on the cutting board, and used the corer/slicer to cut them into little 2-3" wedges. Of course, we had the middle part (that is supposed to be for the core of an apple), but we used that as well. No such thing as a bad potato, as my daddy says!
After slicing, I tossed them with vegetable oil and sea salt. Then I baked in a 450 oven for 15 minutes, turning after 10 minutes.
Meanwhile, I pulled out my electric skillet and poured more oil (not a lot, maybe 2-3 tbsp) in it and preheated it to 350.
After removing the potatoes from the oven I put them in the skillet and cooked, uncovered, until golden brown. Maybe 10-15 minutes longer. Remove from the skillet and let drain on paper towel-lined plate, and season with salt. Keep warm in the oven until they're all done.
My kids comments? "Mommy, these are better than McDonalds!!" Well, I don't know about that, but they really were quite tasty. Not helpful to my waistline, but still, I will be making these again and again, especially when we have potatoes that we need to use soon!
Our pork loin hadn't thawed out in time for dinner tonight, so we decided to have hot dogs and french fries. Only problem: we are out of fries! So I decided to try a "homemade" version of them. I started out using my mandoline but realized I don't have a julienne cutter on it, plus that would have made them too thin for "fries". That's when Rob suggested my apple corer/slicer tool. I cut large russets in thirds horizontally, then laid them cut-side down on the cutting board, and used the corer/slicer to cut them into little 2-3" wedges. Of course, we had the middle part (that is supposed to be for the core of an apple), but we used that as well. No such thing as a bad potato, as my daddy says!
After slicing, I tossed them with vegetable oil and sea salt. Then I baked in a 450 oven for 15 minutes, turning after 10 minutes.
Meanwhile, I pulled out my electric skillet and poured more oil (not a lot, maybe 2-3 tbsp) in it and preheated it to 350.
After removing the potatoes from the oven I put them in the skillet and cooked, uncovered, until golden brown. Maybe 10-15 minutes longer. Remove from the skillet and let drain on paper towel-lined plate, and season with salt. Keep warm in the oven until they're all done.
My kids comments? "Mommy, these are better than McDonalds!!" Well, I don't know about that, but they really were quite tasty. Not helpful to my waistline, but still, I will be making these again and again, especially when we have potatoes that we need to use soon!
Saturday, December 18, 2010
Pork Chops with Apple-Sage Stuffing
This is the second time we've made this and it is oohhhh so good! We put the extra stuffing in a casserole dish and baked, covered, with the chops, then turned on the broiler and let the top crisp while the chops rested. Extra stuffing doesn't last long with this dish!
Apple-Sage Stuffed Pork Chops
Yield: Makes 6 servings
2 tablespoons olive oil
1/2 cup finely chopped yellow onion
1/2 cup finely chopped celery
1/2 cup finely chopped Granny Smith apple
1/2 cup finely chopped fresh mushrooms
1 1/2 cups herb stuffing mix
1 (14.5-ounce) can chicken broth
5 fresh sage leaves, finely chopped*
6 tablespoons finely chopped fresh flat-leaf parsley, divided
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1/4 teaspoon ground red pepper
6 (2-inch-thick) bone-in center-cut pork chops
1/4 cup olive oil, divided
1 cup water
Melt butter in a large skillet over medium-high heat; add onion and next 3 ingredients, and sauté 10 minutes or until vegetables are tender and liquid evaporates. Remove from heat. Add stuffing mix and broth; stir until liquid is absorbed. Stir in sage, 2 tablespoons chopped parsley, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and ground red pepper. Let stand 20 minutes.
Trim excess fat from each pork chop, and cut a slit in 1 side of each chop to form a pocket. Spoon stuffing mixture evenly into each pocket.
Combine remaining 4 tablespoons parsley, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Rub both sides of stuffed pork chops evenly with 2 tablespoons oil, and spread parsley mixture evenly over chops.
Cook chops in remaining 2 tablespoons hot oil in a large nonstick skillet over medium-high heat, in batches, 2 minutes on each side or until browned. Place on a lightly greased rack in a broiler pan. Add 1 cup water to bottom of broiler pan.
Bake at 375° for 30 to 40 minutes. Let stand 5 minutes before serving. Garnish, if desired.
*1/2 teaspoon rubbed sage may be substituted.
This is the second time we've made this and it is oohhhh so good! We put the extra stuffing in a casserole dish and baked, covered, with the chops, then turned on the broiler and let the top crisp while the chops rested. Extra stuffing doesn't last long with this dish!
Apple-Sage Stuffed Pork Chops
Yield: Makes 6 servings
2 tablespoons olive oil
1/2 cup finely chopped yellow onion
1/2 cup finely chopped celery
1/2 cup finely chopped Granny Smith apple
1/2 cup finely chopped fresh mushrooms
1 1/2 cups herb stuffing mix
1 (14.5-ounce) can chicken broth
5 fresh sage leaves, finely chopped*
6 tablespoons finely chopped fresh flat-leaf parsley, divided
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1/4 teaspoon ground red pepper
6 (2-inch-thick) bone-in center-cut pork chops
1/4 cup olive oil, divided
1 cup water
Melt butter in a large skillet over medium-high heat; add onion and next 3 ingredients, and sauté 10 minutes or until vegetables are tender and liquid evaporates. Remove from heat. Add stuffing mix and broth; stir until liquid is absorbed. Stir in sage, 2 tablespoons chopped parsley, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and ground red pepper. Let stand 20 minutes.
Trim excess fat from each pork chop, and cut a slit in 1 side of each chop to form a pocket. Spoon stuffing mixture evenly into each pocket.
Combine remaining 4 tablespoons parsley, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Rub both sides of stuffed pork chops evenly with 2 tablespoons oil, and spread parsley mixture evenly over chops.
Cook chops in remaining 2 tablespoons hot oil in a large nonstick skillet over medium-high heat, in batches, 2 minutes on each side or until browned. Place on a lightly greased rack in a broiler pan. Add 1 cup water to bottom of broiler pan.
Bake at 375° for 30 to 40 minutes. Let stand 5 minutes before serving. Garnish, if desired.
*1/2 teaspoon rubbed sage may be substituted.
Pumpkin Whoopie Pies
I made these today because I LOOOVE whoopie pies, even though I haven't had one since I was in Maine over 15 years ago! They weren't bad, but I think the batter needs to be pressed down some to make them more "cookie" shaped. I used 1 cup whole wheat flour which changed the flavor some (and I am not used to cooking with it so I'm sure that's why my taste buds detected it!), and I added some nutmeg and pumpkin pie spice to the filling. They were pretty tasty, although I think more pumpkin flavor would benefit them some, but that's me...I'm big on lots of flavor! Oh, and next time, I'll use a bigger scoop so the cookies are larger...these turned out to be about the dimension of an Oreo.
Ingredients:
2 cups packed brown sugar
1 cup vegetable oil
1 1/2 cups solid pack pumpkin puree
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract 1 1/2 tablespoons ground cinnamon
1/2 tablespoon ground ginger
1/2 tablespoon ground cloves
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
3/4 cup shortening
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
2. Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.
3. Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
4. To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy.
I made these today because I LOOOVE whoopie pies, even though I haven't had one since I was in Maine over 15 years ago! They weren't bad, but I think the batter needs to be pressed down some to make them more "cookie" shaped. I used 1 cup whole wheat flour which changed the flavor some (and I am not used to cooking with it so I'm sure that's why my taste buds detected it!), and I added some nutmeg and pumpkin pie spice to the filling. They were pretty tasty, although I think more pumpkin flavor would benefit them some, but that's me...I'm big on lots of flavor! Oh, and next time, I'll use a bigger scoop so the cookies are larger...these turned out to be about the dimension of an Oreo.
Ingredients:
2 cups packed brown sugar
1 cup vegetable oil
1 1/2 cups solid pack pumpkin puree
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract 1 1/2 tablespoons ground cinnamon
1/2 tablespoon ground ginger
1/2 tablespoon ground cloves
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
3/4 cup shortening
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
2. Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.
3. Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
4. To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy.
Friday, December 17, 2010
Gingerbread Bars
I first tried this recipe in my cooking class at school. With a few adaptations, this has turned into quite the favorite since only Thanksgiving! I originally found this recipe on epicurious.com, but had to alter it a little to suit our tastes. I especially like it because it's versatile: spread it thin in a sheet pan and make gingerbread "cookie" men by cutting *after* baking, then frosting; cut it into bars and top with a powdered sugar glaze or cream cheese frosting. Or, simply serve with vanilla ice cream. I handed out a bunch to the staff at school this year and I got big smiles, hugs, and "Ohhh, you DO love me" from teachers!
The batter is thick so I recommend baking it in a regular size cookie sheet prepared with cooking spray. Or, double the recipe and bake in a sheet pan which will yield 40-50 1-2" bars that are about 1" thick. Soooo yummy!
Gingerbread Bars
2 cups all purpose flour, 2 tablespoons removed
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
3/4 cup (packed) dark brown sugar
6 tablespoons sugar
2 large eggs
1/4 cup light (unsulfured) molasses
1 1/2 tablespoons sanding sugar (also known as raw cane sugar or turbinado sugar)
Preheat oven to 350°F. Butter and flour 15x10x1-inch baking sheet. Place flour in medium bowl. Add spices, baking soda, and salt to flour in medium bowl; whisk to blend. Using electric mixer, beat butter, brown sugar, and 6 tablespoons sugar in large bowl until fluffy. Beat in eggs, 1 at a time, then molasses. Add dry ingredients to butter mixture and beat to blend. Spread batter evenly in prepared pan. Sprinkle sanding sugar evenly over batter (regular sugar can also be used).
Bake gingerbread until golden brown and tester inserted into center comes out clean, about 22 minutes; cool completely in pan on rack. Cut gingerbread into desired-size squares. DO AHEAD: Can be made 2 days ahead.Store airtight at room temperature.
I first tried this recipe in my cooking class at school. With a few adaptations, this has turned into quite the favorite since only Thanksgiving! I originally found this recipe on epicurious.com, but had to alter it a little to suit our tastes. I especially like it because it's versatile: spread it thin in a sheet pan and make gingerbread "cookie" men by cutting *after* baking, then frosting; cut it into bars and top with a powdered sugar glaze or cream cheese frosting. Or, simply serve with vanilla ice cream. I handed out a bunch to the staff at school this year and I got big smiles, hugs, and "Ohhh, you DO love me" from teachers!
The batter is thick so I recommend baking it in a regular size cookie sheet prepared with cooking spray. Or, double the recipe and bake in a sheet pan which will yield 40-50 1-2" bars that are about 1" thick. Soooo yummy!
Gingerbread Bars
2 cups all purpose flour, 2 tablespoons removed
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
3/4 cup (packed) dark brown sugar
6 tablespoons sugar
2 large eggs
1/4 cup light (unsulfured) molasses
1 1/2 tablespoons sanding sugar (also known as raw cane sugar or turbinado sugar)
Preheat oven to 350°F. Butter and flour 15x10x1-inch baking sheet. Place flour in medium bowl. Add spices, baking soda, and salt to flour in medium bowl; whisk to blend. Using electric mixer, beat butter, brown sugar, and 6 tablespoons sugar in large bowl until fluffy. Beat in eggs, 1 at a time, then molasses. Add dry ingredients to butter mixture and beat to blend. Spread batter evenly in prepared pan. Sprinkle sanding sugar evenly over batter (regular sugar can also be used).
Bake gingerbread until golden brown and tester inserted into center comes out clean, about 22 minutes; cool completely in pan on rack. Cut gingerbread into desired-size squares. DO AHEAD: Can be made 2 days ahead.Store airtight at room temperature.
Sunday, November 28, 2010
CRANBERRY-SWEET POTATO QUICK BREAD
It's really hard for me to get out of the cooking mood once I'm in it! Thanksgiving dinner thursday, this bread yesterday, and now I want to make more sweets, but I want all the other sweets we have in the house gone first....also, I ran myself out of flour making a double-batch of this bread yesterday!
This bread was good, but I think it needs more sweet potato flavor...maybe more spice, who knows. And chopping the cranberries, well, that's a pain in the butt. I wanted to use my food chopper but worried some would get too finely chopped, so I just used my knife. But all in all, this was a delicious bread. I didn't have any almonds so we skipped topping the bread with them before baking.
Original recipe courtesy Cooking Light, November 1996
Yield: 16 servings (serving size: 1 slice)
2 1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup canned mashed sweet potato
3 eggs
1/3 cup orange juice
1/4 cup butter, melted and slightly cooled
1 cup chopped cranberries
Cooking spray
2 tablespoons sliced almonds
Preheat oven to 350°.
Combine first 7 ingredients in a large bowl; make a well in center of mixture. Combine sweet potato, egg substitute, orange juice, and margarine in a bowl; add to dry ingredients. Stir just until moist. Fold in cranberries.
Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle almonds over batter. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack.
It's really hard for me to get out of the cooking mood once I'm in it! Thanksgiving dinner thursday, this bread yesterday, and now I want to make more sweets, but I want all the other sweets we have in the house gone first....also, I ran myself out of flour making a double-batch of this bread yesterday!
This bread was good, but I think it needs more sweet potato flavor...maybe more spice, who knows. And chopping the cranberries, well, that's a pain in the butt. I wanted to use my food chopper but worried some would get too finely chopped, so I just used my knife. But all in all, this was a delicious bread. I didn't have any almonds so we skipped topping the bread with them before baking.
Original recipe courtesy Cooking Light, November 1996
Yield: 16 servings (serving size: 1 slice)
2 1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup canned mashed sweet potato
3 eggs
1/3 cup orange juice
1/4 cup butter, melted and slightly cooled
1 cup chopped cranberries
Cooking spray
2 tablespoons sliced almonds
Preheat oven to 350°.
Combine first 7 ingredients in a large bowl; make a well in center of mixture. Combine sweet potato, egg substitute, orange juice, and margarine in a bowl; add to dry ingredients. Stir just until moist. Fold in cranberries.
Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle almonds over batter. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack.
With the schedules we keep in my house it is usually easier to plan our menus by the week. Between the after-school programs, me teaching 2 afternoons a week and my husband in class 2 nights a week, it's nice to know exactly what the plan is as soon as we walk in the door. I will frequently pull 2-3 days worth of meat out of the freezer at a time too, so I have no excuse but to cook it!
This week, though, I have planned 12 days worth of dinners. It will likely stretch into almost 3 weeks though, because we have things like leftover pulled pork, chili, and spaghetti sauce in the freezer. But, here is what I am planning for the next couple of weeks:
From Cooking Light magazine:
Green curry chicken
Spiced pork tenderloin with sauteed apples
Sloppy joe meatloaf (I'm using a sloppy joe recipe from CL and turning it into a meatloaf!)
Mexican chili-cheese burgers
Spicy chicken sandwiches with cilantro-lime mayo
Sesame noodles with chicken
Malaysian chicken pizza
Chili-beef soft tacos
Buttermilk-brined pork chops
From Epicurious
Grilled Marinated sirloin strip steaks
Chicken with sun-dried tomato cream sauce
And a recipe from a cookbook I looked through at work, then made a copy of this page:
Hawaiian turkey burgers
Finally, a recipe from Cook's Country
Oven-fried chicken
It's gotten really cold this week and a few of these recipes call for the grill, so it looks like we'll be putting our grill pan to work this week. Our cut-off for grilling is about -20, but it takes a lot of propane to keep a grill warm at even 10 above, so I'll be grilling indoors. I'm sure we'll throw in some leftovers as well as a night or two where we just make grilled cheese or throw some pizza bites in the oven. But hopefully we can stick to this as much as possible!
This week, though, I have planned 12 days worth of dinners. It will likely stretch into almost 3 weeks though, because we have things like leftover pulled pork, chili, and spaghetti sauce in the freezer. But, here is what I am planning for the next couple of weeks:
From Cooking Light magazine:
Green curry chicken
Spiced pork tenderloin with sauteed apples
Sloppy joe meatloaf (I'm using a sloppy joe recipe from CL and turning it into a meatloaf!)
Mexican chili-cheese burgers
Spicy chicken sandwiches with cilantro-lime mayo
Sesame noodles with chicken
Malaysian chicken pizza
Chili-beef soft tacos
Buttermilk-brined pork chops
From Epicurious
Grilled Marinated sirloin strip steaks
Chicken with sun-dried tomato cream sauce
And a recipe from a cookbook I looked through at work, then made a copy of this page:
Hawaiian turkey burgers
Finally, a recipe from Cook's Country
Oven-fried chicken
It's gotten really cold this week and a few of these recipes call for the grill, so it looks like we'll be putting our grill pan to work this week. Our cut-off for grilling is about -20, but it takes a lot of propane to keep a grill warm at even 10 above, so I'll be grilling indoors. I'm sure we'll throw in some leftovers as well as a night or two where we just make grilled cheese or throw some pizza bites in the oven. But hopefully we can stick to this as much as possible!
Saturday, November 6, 2010
Pumpkin Spice Latte
My friend Heather over at her blog, Out of the Box Into the Kitchen, found this recipe from yet another blogger. She has been on a pumpkin kick and I figured, since Turkey Day is coming, I should try to get on the kick too! So this morning I made a small batch...and had to go back and make some more! I did alter it a little, just to see what worked best for my tastes, which I recommend you do as well. If you like a stronger pumpkin flavor, add more pumpkin or spice (or both!). I used Maxwell House the first time and North Pole Coffee's Musher's Blend the second. The only thing is the pumpkin can settle on the bottom if you don't stir it while you drink. So serve with a stir-stick or spoon to keep it blended.
Pumpkin Spice Latte-shared from Newlyweds
2 cups milk
3 tbsp pumpkin puree
2 tbsp sugar
1/2 cup strong coffee or espresso
1/2 tsp pumpkin pie spice
2 tsp vanilla
Place milk, pumpkin, and sugar in small saucepan, stir. Heat to steaming. Stir in spice and vanilla. Pour in coffee. Stir and place into mugs. Top with whipped cream if you wish.
My friend Heather over at her blog, Out of the Box Into the Kitchen, found this recipe from yet another blogger. She has been on a pumpkin kick and I figured, since Turkey Day is coming, I should try to get on the kick too! So this morning I made a small batch...and had to go back and make some more! I did alter it a little, just to see what worked best for my tastes, which I recommend you do as well. If you like a stronger pumpkin flavor, add more pumpkin or spice (or both!). I used Maxwell House the first time and North Pole Coffee's Musher's Blend the second. The only thing is the pumpkin can settle on the bottom if you don't stir it while you drink. So serve with a stir-stick or spoon to keep it blended.
Pumpkin Spice Latte-shared from Newlyweds
2 cups milk
3 tbsp pumpkin puree
2 tbsp sugar
1/2 cup strong coffee or espresso
1/2 tsp pumpkin pie spice
2 tsp vanilla
Place milk, pumpkin, and sugar in small saucepan, stir. Heat to steaming. Stir in spice and vanilla. Pour in coffee. Stir and place into mugs. Top with whipped cream if you wish.
Monday, October 18, 2010
I've had this recipe in my files for years, probably about a decade. I've made it a couple of times and it's always been really, really good. I made it tonight and my normally light eater daughter had a whole chicken breast! Since Rob wasn't home I skipped the starch (he's a meat-n-potato's guy) and served with the peppers and some steamed broccoli. Don't let the amount of ingredients scare you, as the only prep is some quick slicing of bell peppers (which I sliced into 1/2" strips then cut in half) and breading the chicken. Once you have it all prepped, it throws together super quick! I used my electric skillet to cook all the chicken too...and if you don't feel like pounding it out, just slice it in half horizontally with a sharp knife...does the same thing!
Balsamic Vinegar Chicken with Almond Peppers
Yield: 6 servings (serving size: 1 chicken breast half and 1/2 cup bell peppers)
2 large red bell peppers (about 3/4 pound)
2 large green bell peppers (about 3/4 pound)
2 teaspoons olive oil
1/3 cup raisins
1/4 cup balsamic vinegar
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup slivered almonds, toasted
6 (4-ounce) skinned, boned chicken breast halves
3 tablespoons dry breadcrumbs
3 tablespoons grated Parmesan cheese
1/4 cup all-purpose flour
2 egg whites
2 teaspoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons water
Cut bell peppers into 2 x 2 1/2-inch strips. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add peppers; sauté 8 minutes. Add raisins; sauté 1 minute. Add 1/4 cup vinegar, sugar, salt, and black pepper; cook 1 minute. Remove from heat; stir in almonds. Set aside, and keep warm.
Place each piece of chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish; dredge each chicken piece in flour, and dip in egg whites. Dredge chicken in breadcrumb mixture.
Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook for 3 minutes on each side or until done. Remove from heat. Place the chicken and bell pepper mixture on a serving platter; set aside, and keep warm.
Add 2 tablespoons vinegar and water to pan; stir with a wooden spoon to loosen browned bits. Spoon mixture over chicken and bell pepper mixture.
CALORIES 288 (30% from fat); FAT 9.5g (sat 2g,mono 4.9g,poly 1.7g); IRON 2.8mg; CHOLESTEROL 74mg; CALCIUM 73mg; CARBOHYDRATE 19.4g; SODIUM 253mg; PROTEIN 31.3g; FIBER 2.6g
Cooking Light, JUNE 2000
Balsamic Vinegar Chicken with Almond Peppers
Yield: 6 servings (serving size: 1 chicken breast half and 1/2 cup bell peppers)
2 large red bell peppers (about 3/4 pound)
2 large green bell peppers (about 3/4 pound)
2 teaspoons olive oil
1/3 cup raisins
1/4 cup balsamic vinegar
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup slivered almonds, toasted
6 (4-ounce) skinned, boned chicken breast halves
3 tablespoons dry breadcrumbs
3 tablespoons grated Parmesan cheese
1/4 cup all-purpose flour
2 egg whites
2 teaspoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons water
Cut bell peppers into 2 x 2 1/2-inch strips. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add peppers; sauté 8 minutes. Add raisins; sauté 1 minute. Add 1/4 cup vinegar, sugar, salt, and black pepper; cook 1 minute. Remove from heat; stir in almonds. Set aside, and keep warm.
Place each piece of chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish; dredge each chicken piece in flour, and dip in egg whites. Dredge chicken in breadcrumb mixture.
Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook for 3 minutes on each side or until done. Remove from heat. Place the chicken and bell pepper mixture on a serving platter; set aside, and keep warm.
Add 2 tablespoons vinegar and water to pan; stir with a wooden spoon to loosen browned bits. Spoon mixture over chicken and bell pepper mixture.
CALORIES 288 (30% from fat); FAT 9.5g (sat 2g,mono 4.9g,poly 1.7g); IRON 2.8mg; CHOLESTEROL 74mg; CALCIUM 73mg; CARBOHYDRATE 19.4g; SODIUM 253mg; PROTEIN 31.3g; FIBER 2.6g
Cooking Light, JUNE 2000
Sunday, October 17, 2010
Pumpkin Pound Cake with Buttermilk Glaze
I gotta say this is a pretty darned good cake. Only two problems: I could taste a bit too much baking powder, so I will try using a smidge less next time. And the glaze was a bit wierd, so I will try either just sprinkling with powdered sugar or making a powdered sugar glaze next time. It came out beautifully though, and the kids gobbled their slices up. So it's definitely a keeper! Oh, and I don't have a tube pan so I used a bundt pan. I baked it at 350 for 45 minutes...it was near perfect, I might do a couple minutes longer next time!
Pumpkin Pound Cake with Buttermilk Glaze
Drain the canned pumpkin before making the cake batter to keep the cake's texture light.
Yield: 16 servings (serving size: 1 slice)
Cake:
Cooking spray
1 tablespoon all-purpose flour
1 (15-ounce) can pumpkin
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/2 cup butter, softened
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour (about 13 1/2 ounces)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat-free buttermilk
Glaze:
1/3 cup fat-free buttermilk
1/4 cup granulated sugar
2 tablespoons butter
2 teaspoons cornstarch
1/8 teaspoon baking soda
Preheat oven to 350°.
To prepare the cake, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.
Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
Spoon batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.
To prepare glaze, combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil. Cook 1 minute or until thick, stirring constantly; remove from heat. Drizzle cake with glaze.
I gotta say this is a pretty darned good cake. Only two problems: I could taste a bit too much baking powder, so I will try using a smidge less next time. And the glaze was a bit wierd, so I will try either just sprinkling with powdered sugar or making a powdered sugar glaze next time. It came out beautifully though, and the kids gobbled their slices up. So it's definitely a keeper! Oh, and I don't have a tube pan so I used a bundt pan. I baked it at 350 for 45 minutes...it was near perfect, I might do a couple minutes longer next time!
Pumpkin Pound Cake with Buttermilk Glaze
Drain the canned pumpkin before making the cake batter to keep the cake's texture light.
Yield: 16 servings (serving size: 1 slice)
Cake:
Cooking spray
1 tablespoon all-purpose flour
1 (15-ounce) can pumpkin
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/2 cup butter, softened
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour (about 13 1/2 ounces)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat-free buttermilk
Glaze:
1/3 cup fat-free buttermilk
1/4 cup granulated sugar
2 tablespoons butter
2 teaspoons cornstarch
1/8 teaspoon baking soda
Preheat oven to 350°.
To prepare the cake, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.
Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
Spoon batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.
To prepare glaze, combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil. Cook 1 minute or until thick, stirring constantly; remove from heat. Drizzle cake with glaze.
Sunday, October 3, 2010
Dinner tonight: Apple-Sage Stuffed Pork Chops
Wow, these were good! Just use dried sage (not so much though!) and even dried parsley if you don't have fresh. Salt and pepper the veggies when you saute them and omit the red pepper if you don't want any kick (even add a pinch of sugar instead if you want it sweeter!). Substitute olive oil for the butter in the veggie mix to eliminate some of the fat. My chops took a full 40 minutes to get to 165, then I let them rest for 10 minutes to get to 170. VERY yummy and I think I've found a great new recipe for our Thanksgiving stuffing!
Apple-Sage Stuffed Pork Chops
Dress up traditional pork chops with the fresh flavors of Granny Smith apples and sage.
Yield: Makes 6 servings
3 tablespoons butter
1/2 cup finely chopped yellow onion
1/2 cup finely chopped celery
1/2 cup finely chopped Granny Smith apple
1/2 cup finely chopped fresh mushrooms
1 1/2 cups herb stuffing mix
1 (14.5-ounce) can chicken broth
5 fresh sage leaves, finely chopped*
6 tablespoons finely chopped fresh flat-leaf parsley, divided
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1/4 teaspoon ground red pepper
6 (2-inch-thick) bone-in center-cut pork chops
1/4 cup olive oil, divided
1 cup water
Garnishes: steamed baby carrots, pearl onions, flat-leaf parsley
Melt butter in a large skillet over medium-high heat; add onion and next 3 ingredients, and sauté 10 minutes or until vegetables are tender and liquid evaporates. Remove from heat. Add stuffing mix and broth; stir until liquid is absorbed. Stir in sage, 2 tablespoons chopped parsley, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and ground red pepper. Let stand 20 minutes.
Trim excess fat from each pork chop, and cut a slit in 1 side of each chop to form a pocket. Spoon stuffing mixture evenly into each pocket.
Combine remaining 4 tablespoons parsley, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Rub both sides of stuffed pork chops evenly with 2 tablespoons oil, and spread parsley mixture evenly over chops.
Cook chops in remaining 2 tablespoons hot oil in a large nonstick skillet over medium-high heat, in batches, 2 minutes on each side or until browned. Place on a lightly greased rack in a broiler pan. Add 1 cup water to bottom of broiler pan.
Bake at 375° for 30 to 40 minutes. Let stand 5 minutes before serving. Garnish, if desired.
*1/2 teaspoon rubbed sage may be substituted.
Note: For testing purposes only, we used Pepperidge Farm Herb Stuffing Mix.
Wow, these were good! Just use dried sage (not so much though!) and even dried parsley if you don't have fresh. Salt and pepper the veggies when you saute them and omit the red pepper if you don't want any kick (even add a pinch of sugar instead if you want it sweeter!). Substitute olive oil for the butter in the veggie mix to eliminate some of the fat. My chops took a full 40 minutes to get to 165, then I let them rest for 10 minutes to get to 170. VERY yummy and I think I've found a great new recipe for our Thanksgiving stuffing!
Apple-Sage Stuffed Pork Chops
Dress up traditional pork chops with the fresh flavors of Granny Smith apples and sage.
Yield: Makes 6 servings
3 tablespoons butter
1/2 cup finely chopped yellow onion
1/2 cup finely chopped celery
1/2 cup finely chopped Granny Smith apple
1/2 cup finely chopped fresh mushrooms
1 1/2 cups herb stuffing mix
1 (14.5-ounce) can chicken broth
5 fresh sage leaves, finely chopped*
6 tablespoons finely chopped fresh flat-leaf parsley, divided
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1/4 teaspoon ground red pepper
6 (2-inch-thick) bone-in center-cut pork chops
1/4 cup olive oil, divided
1 cup water
Garnishes: steamed baby carrots, pearl onions, flat-leaf parsley
Melt butter in a large skillet over medium-high heat; add onion and next 3 ingredients, and sauté 10 minutes or until vegetables are tender and liquid evaporates. Remove from heat. Add stuffing mix and broth; stir until liquid is absorbed. Stir in sage, 2 tablespoons chopped parsley, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and ground red pepper. Let stand 20 minutes.
Trim excess fat from each pork chop, and cut a slit in 1 side of each chop to form a pocket. Spoon stuffing mixture evenly into each pocket.
Combine remaining 4 tablespoons parsley, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Rub both sides of stuffed pork chops evenly with 2 tablespoons oil, and spread parsley mixture evenly over chops.
Cook chops in remaining 2 tablespoons hot oil in a large nonstick skillet over medium-high heat, in batches, 2 minutes on each side or until browned. Place on a lightly greased rack in a broiler pan. Add 1 cup water to bottom of broiler pan.
Bake at 375° for 30 to 40 minutes. Let stand 5 minutes before serving. Garnish, if desired.
*1/2 teaspoon rubbed sage may be substituted.
Note: For testing purposes only, we used Pepperidge Farm Herb Stuffing Mix.
Thursday, September 23, 2010
Buttermilk-Brined Pork Chops
"As far as I'm concerned, this is the ONLY way to make pork chops."
This is a direct quote from my husband.
I was planning my menu for the week and I told him we would make a spicy sweet-and-sour pork chop recipe from Epicurious.com. During the school year I am home late 2 nights a week and so is he. So 4 nights a week we try to plan quick, yet delicious meals. But when I told him my plan he quickly told me he didn't want that...he wanted his favorite: buttermilk-brined pork chops.
Now I gotta tell you, the first time we tried this all 4 of us looked at each other with extreme surprise. Extremely tender and so incredibly packed with flavor...who knew pork could taste like this???
I'm sure you could cut out the sugar or even use a sugar substitute, but do not skip the salt; it is imperative to the brine. Then again, so is the sugar, but it's worth a shot to try it without. We don't always have fresh lemons on hand to grate the peel, so we actually use dried lemon peel from the spice section at the grocery store.
You can grill these on the outdoor grill or even in a grill pan, or simply place under the broiler. Your choice. But they are the perfect quick weeknight meal...just throw in the quick brine solution before you go to bed the night before or even in the morning (seriously, this takes less than 5 minutes to throw together!), and dinner is all but done when you get home! Oh, and trim the fat from the chops if you're concerned about the fat, or even try on a trimmed pork tenderloin!
Buttermilk-Brined Pork Chops
Though these pork chops require overnight brining, they make dinner the next night a breeze. Brine these chops up to two days beforehand. Just remove from brine after an overnight soak, cover in plastic wrap, and refrigerate until ready to cook.
Yield: 4 servings (serving size: 1 chop)
2 cups fat-free buttermilk
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon grated lemon rind
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh sage
4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
2 teaspoons freshly ground black pepper
Cooking spray
Combine first 6 ingredients in a large zip-top plastic bag; shake well to dissolve salt and sugar. Add pork; seal and refrigerate overnight, turning bag occasionally. Remove pork from bag; discard brine. Pat pork dry with a paper towel. Sprinkle pork with pepper.
Heat a large nonstick grill pan over medium-high heat. Coat the pan with cooking spray. Add pork; cook 3 1/2 minutes on each side or until desired degree of doneness.
CALORIES 183 (35% from fat); FAT 7.2g (sat 2.5g,mono 3.2g,poly 0.6g); IRON 0.8mg; CHOLESTEROL 69mg; CALCIUM 43mg; CARBOHYDRATE 2g; SODIUM 345mg; PROTEIN 26g; FIBER 0.3g
Cooking Light, OCTOBER 2004
"As far as I'm concerned, this is the ONLY way to make pork chops."
This is a direct quote from my husband.
I was planning my menu for the week and I told him we would make a spicy sweet-and-sour pork chop recipe from Epicurious.com. During the school year I am home late 2 nights a week and so is he. So 4 nights a week we try to plan quick, yet delicious meals. But when I told him my plan he quickly told me he didn't want that...he wanted his favorite: buttermilk-brined pork chops.
Now I gotta tell you, the first time we tried this all 4 of us looked at each other with extreme surprise. Extremely tender and so incredibly packed with flavor...who knew pork could taste like this???
I'm sure you could cut out the sugar or even use a sugar substitute, but do not skip the salt; it is imperative to the brine. Then again, so is the sugar, but it's worth a shot to try it without. We don't always have fresh lemons on hand to grate the peel, so we actually use dried lemon peel from the spice section at the grocery store.
You can grill these on the outdoor grill or even in a grill pan, or simply place under the broiler. Your choice. But they are the perfect quick weeknight meal...just throw in the quick brine solution before you go to bed the night before or even in the morning (seriously, this takes less than 5 minutes to throw together!), and dinner is all but done when you get home! Oh, and trim the fat from the chops if you're concerned about the fat, or even try on a trimmed pork tenderloin!
Buttermilk-Brined Pork Chops
Though these pork chops require overnight brining, they make dinner the next night a breeze. Brine these chops up to two days beforehand. Just remove from brine after an overnight soak, cover in plastic wrap, and refrigerate until ready to cook.
Yield: 4 servings (serving size: 1 chop)
2 cups fat-free buttermilk
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon grated lemon rind
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh sage
4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
2 teaspoons freshly ground black pepper
Cooking spray
Combine first 6 ingredients in a large zip-top plastic bag; shake well to dissolve salt and sugar. Add pork; seal and refrigerate overnight, turning bag occasionally. Remove pork from bag; discard brine. Pat pork dry with a paper towel. Sprinkle pork with pepper.
Heat a large nonstick grill pan over medium-high heat. Coat the pan with cooking spray. Add pork; cook 3 1/2 minutes on each side or until desired degree of doneness.
CALORIES 183 (35% from fat); FAT 7.2g (sat 2.5g,mono 3.2g,poly 0.6g); IRON 0.8mg; CHOLESTEROL 69mg; CALCIUM 43mg; CARBOHYDRATE 2g; SODIUM 345mg; PROTEIN 26g; FIBER 0.3g
Cooking Light, OCTOBER 2004
Wednesday, September 8, 2010
We made these this week in my kid's cooking class. Yesterday when we made them, I popped one in my mouth before anyone else had tried them. My immediate reaction was "Guys, finish making those and put one in your mouth...they are SO good!" I was floored by how yummy this dessert was, given how easy and quick it was to prepare! All the kids, nearly 15 of them over two days, agreed. They are absolutely delicious! And sooo cute once you plate them up!
You can easily lighten this up by omitting the sugar or using a sugar substitute. And if you chill the filling first, you can pipe fat- or sugar-free whipped cream on top instead of the cream cheese topping. They will definitely look prettier if you use a piping bag fitted with a star tip, but really, we didn't care...these were so yummy they lasted all of about 2 minutes once they were all assembled! Oh, and I just used a small bag of frozen mixed berries, thawing them out before use. Worked out perfectly!
Blackberry Supremes
Yield: Makes 20 tarts
1 (15-ounce) package refrigerated piecrusts
1/3 cup water
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons butter or margarine
1 pint fresh blackberries
1 (3-ounce) package cream cheese, softened
2 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1 cup powdered sugar
Unfold piecrusts; press out fold lines with a rolling pin on a lightly floured surface. Cut piecrusts with a 2 1/2-inch star-shaped cutter, and fit into lightly greased miniature muffin pans.
Bake at 350° for 7 minutes or until golden. Remove from pans, and cool on wire racks.
Bring 1/3 cup water and next 4 ingredients to a boil in a heavy saucepan over medium heat. Boil, stirring constantly, 1 minute; remove from heat.
Stir together cream cheese and next 3 ingredients.
Spoon blackberry mixture into tart shells; pipe or dollop with cream cheese mixture. Sprinkle with additional powdered sugar, if desired.
You can easily lighten this up by omitting the sugar or using a sugar substitute. And if you chill the filling first, you can pipe fat- or sugar-free whipped cream on top instead of the cream cheese topping. They will definitely look prettier if you use a piping bag fitted with a star tip, but really, we didn't care...these were so yummy they lasted all of about 2 minutes once they were all assembled! Oh, and I just used a small bag of frozen mixed berries, thawing them out before use. Worked out perfectly!
Blackberry Supremes
Yield: Makes 20 tarts
1 (15-ounce) package refrigerated piecrusts
1/3 cup water
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons butter or margarine
1 pint fresh blackberries
1 (3-ounce) package cream cheese, softened
2 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1 cup powdered sugar
Unfold piecrusts; press out fold lines with a rolling pin on a lightly floured surface. Cut piecrusts with a 2 1/2-inch star-shaped cutter, and fit into lightly greased miniature muffin pans.
Bake at 350° for 7 minutes or until golden. Remove from pans, and cool on wire racks.
Bring 1/3 cup water and next 4 ingredients to a boil in a heavy saucepan over medium heat. Boil, stirring constantly, 1 minute; remove from heat.
Stir together cream cheese and next 3 ingredients.
Spoon blackberry mixture into tart shells; pipe or dollop with cream cheese mixture. Sprinkle with additional powdered sugar, if desired.
Sunday, August 15, 2010
I picked up some blueberries this weekend at Sam's Club and plan on maybe going back and buying some more, then using the Food Saver and freezing them...my kids don't much enjoy blueberries on their own, but throw them in some muffins or coffee cake, and they're begging me to put it in their lunches! I found this recipe on myrecipes.com and plan on making it this afternoon.
Blueberry cream cheese coffee cake
Blueberry-Cream Cheese Coffee Cake
PREP AND COOK TIME: About 1 hour
Yield: Makes 10 to 12 servings
1 cup fresh blueberries, rinsed, or frozen blueberries
1/4 cup apple juice
1 teaspoon cornstarch
2 cups all-purpose flour
1 cup sugar
1/2 cup (1/4 lb.) cold butter, cut into chunks
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon grated lemon peel
3/4 cup plain low-fat yogurt
1 teaspoon vanilla
2 large eggs
6 ounces cream cheese, at room temperature
1 teaspoon lemon juice
1/2 cup sliced almonds
1. In a 1- to 2-quart pan over medium heat, bring blueberries and apple juice to a boil. Lower heat and simmer, stirring occasionally, until blueberries have released their juices, about 3 minutes. In a small bowl, blend cornstarch and 2 teaspoons water. Add to blueberry mixture; stir until it simmers and thickens, about 1 minute. Let cool to room temperature.
2. In a bowl or food processor, mix or whirl flour and 3/4 cup sugar. Add butter to flour mixture. Cut in with a pastry blender or pulse until mixture resembles coarse crumbs. Reserve 1/2 cup; pour remaining into a large bowl. Stir in baking powder, baking soda, salt, and lemon peel.
3. In a bowl, mix yogurt, vanilla, and 1 egg until blended; stir into flour-baking powder mixture until incorporated. Spread batter in a buttered 9-inch round cake pan with a removable rim.
4. In a bowl or food processor (no need to wash from step 2), beat with an electric mixer on high speed or whirl cream cheese, remaining 1/4 cup sugar, remaining egg, and lemon juice until smooth. Spread over batter in pan, leaving a 1/2-inch border bare. Gently spread blueberry mixture over cream cheese mixture, leaving some visible. Stir almonds into reserved flour mixture and sprinkle over cake, concentrating most around edge of batter.
5. Bake in a 350° oven until center of cake barely jiggles when pan is gently shaken and top of cake is golden brown, 30 to 40 minutes. Let cool on a rack for 15 minutes, then remove pan rim. Serve warm or at room temperature.
Blueberry cream cheese coffee cake
Blueberry-Cream Cheese Coffee Cake
PREP AND COOK TIME: About 1 hour
Yield: Makes 10 to 12 servings
1 cup fresh blueberries, rinsed, or frozen blueberries
1/4 cup apple juice
1 teaspoon cornstarch
2 cups all-purpose flour
1 cup sugar
1/2 cup (1/4 lb.) cold butter, cut into chunks
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon grated lemon peel
3/4 cup plain low-fat yogurt
1 teaspoon vanilla
2 large eggs
6 ounces cream cheese, at room temperature
1 teaspoon lemon juice
1/2 cup sliced almonds
1. In a 1- to 2-quart pan over medium heat, bring blueberries and apple juice to a boil. Lower heat and simmer, stirring occasionally, until blueberries have released their juices, about 3 minutes. In a small bowl, blend cornstarch and 2 teaspoons water. Add to blueberry mixture; stir until it simmers and thickens, about 1 minute. Let cool to room temperature.
2. In a bowl or food processor, mix or whirl flour and 3/4 cup sugar. Add butter to flour mixture. Cut in with a pastry blender or pulse until mixture resembles coarse crumbs. Reserve 1/2 cup; pour remaining into a large bowl. Stir in baking powder, baking soda, salt, and lemon peel.
3. In a bowl, mix yogurt, vanilla, and 1 egg until blended; stir into flour-baking powder mixture until incorporated. Spread batter in a buttered 9-inch round cake pan with a removable rim.
4. In a bowl or food processor (no need to wash from step 2), beat with an electric mixer on high speed or whirl cream cheese, remaining 1/4 cup sugar, remaining egg, and lemon juice until smooth. Spread over batter in pan, leaving a 1/2-inch border bare. Gently spread blueberry mixture over cream cheese mixture, leaving some visible. Stir almonds into reserved flour mixture and sprinkle over cake, concentrating most around edge of batter.
5. Bake in a 350° oven until center of cake barely jiggles when pan is gently shaken and top of cake is golden brown, 30 to 40 minutes. Let cool on a rack for 15 minutes, then remove pan rim. Serve warm or at room temperature.
Wednesday, July 21, 2010
BIG DAVE'S BEEF MACHACA
This is the best thing I have ever made with a chuck roast, hands down. My kids love it so much, when I tell them we're having machaca for dinner they both say "YESSS!" And of course, since it's served in tortillas, they love to customize it with favorite cheeses, veggies, salsas, etc. Make it as spicy as you like, even make it in the crock pot after searing it, up until you have to shred it and put it back in the pot until it's almost dry. Trust me, you've GOT to taste this!
Marinade:
¼ cup Worcestershire sauce
Juice of two limes
1 tsp garlic powder
1 tsp ground cumin
1 tsp chili powder
½ tsp salt
½ tsp black pepper
½ cup vegetable oil or olive oil
Machaca:
2-3 lb Chuck Roast or Skirt Steak, trimmed and cut into ¼ lb portions.
1 Large Texas Sweet Onion (yellow onion) diced
½ green bell pepper diced
4 cloves of garlic, minced or pressed
1 Fresh Jalapeno Pepper, minced
1 14oz can diced tomatoes or tomatoes with green chilies
¼ cup beef broth
1 Tb dried oregano
1 Tb ground cumin
1 teaspoon hot pepper sauce such as Tabasco
salt and pepper to taste
Vegetable oil for searing the beef
PreparationFor the marinade, combine all the ingredients in a bowl then whisk them to form an emulsion. Add the beef making sure every piece is evenly coated. Cover and refrigerate.
Marinate the beef overnight in a bowl in the refrigerator. Before preparing, drain thoroughly and allow meat to come up to room temperature for about 30 minutes.
In a large soup pot, heat a few tablespoons of oil over medium-high heat until very hot. Sear the beef a few pieces at a time to develop a rich brown color on all sides as well as on the bottom of the pan. Do this in several batches if the pot is too crowded.
When all the beef is browned nicely and removed from the pan, add the onions, peppers, and garlic to the hot pan. Sauté for a few minutes then add the remaining ingredients to the pan along with the beef. Bring to a boil, scraping the browned bits off the bottom of the pan. Reduce heat to low, cover and simmer slowly for about 2 hours. The meat should be very tender and should easily fall apart when pricked with a fork.
Remove from heat, remove meat to a cutting board and shred with a pair of forks. Return to the pot and bring to a simmer, uncovered. Reduce the liquid until very thick, almost dry. At this point, adjust the seasoning with salt, pepper, and whatever additional heat you want to add if any.
Serve with tortillas, cheese, salsa, lettuce and guacamole for a great beef taco. Portion and freeze the remaining machaca in zip lock bags for later use.
This is the best thing I have ever made with a chuck roast, hands down. My kids love it so much, when I tell them we're having machaca for dinner they both say "YESSS!" And of course, since it's served in tortillas, they love to customize it with favorite cheeses, veggies, salsas, etc. Make it as spicy as you like, even make it in the crock pot after searing it, up until you have to shred it and put it back in the pot until it's almost dry. Trust me, you've GOT to taste this!
Marinade:
¼ cup Worcestershire sauce
Juice of two limes
1 tsp garlic powder
1 tsp ground cumin
1 tsp chili powder
½ tsp salt
½ tsp black pepper
½ cup vegetable oil or olive oil
Machaca:
2-3 lb Chuck Roast or Skirt Steak, trimmed and cut into ¼ lb portions.
1 Large Texas Sweet Onion (yellow onion) diced
½ green bell pepper diced
4 cloves of garlic, minced or pressed
1 Fresh Jalapeno Pepper, minced
1 14oz can diced tomatoes or tomatoes with green chilies
¼ cup beef broth
1 Tb dried oregano
1 Tb ground cumin
1 teaspoon hot pepper sauce such as Tabasco
salt and pepper to taste
Vegetable oil for searing the beef
PreparationFor the marinade, combine all the ingredients in a bowl then whisk them to form an emulsion. Add the beef making sure every piece is evenly coated. Cover and refrigerate.
Marinate the beef overnight in a bowl in the refrigerator. Before preparing, drain thoroughly and allow meat to come up to room temperature for about 30 minutes.
In a large soup pot, heat a few tablespoons of oil over medium-high heat until very hot. Sear the beef a few pieces at a time to develop a rich brown color on all sides as well as on the bottom of the pan. Do this in several batches if the pot is too crowded.
When all the beef is browned nicely and removed from the pan, add the onions, peppers, and garlic to the hot pan. Sauté for a few minutes then add the remaining ingredients to the pan along with the beef. Bring to a boil, scraping the browned bits off the bottom of the pan. Reduce heat to low, cover and simmer slowly for about 2 hours. The meat should be very tender and should easily fall apart when pricked with a fork.
Remove from heat, remove meat to a cutting board and shred with a pair of forks. Return to the pot and bring to a simmer, uncovered. Reduce the liquid until very thick, almost dry. At this point, adjust the seasoning with salt, pepper, and whatever additional heat you want to add if any.
Serve with tortillas, cheese, salsa, lettuce and guacamole for a great beef taco. Portion and freeze the remaining machaca in zip lock bags for later use.
Mocha-Pecan Mud Pie
Prep: 15 min.; Bake: 10 min.; Freeze: 8 hrs., 10 min.
Round out your meal with a slice of decadent ice-cream pie. This dessert is so rich, your guests will never know it was lightened.
Yield: Makes 9 servings
1/2 cup chopped pecans
Vegetable cooking spray
1 teaspoon sugar
1 pint light coffee ice cream, softened
1 pint light chocolate ice cream, softened
1 cup coarsely chopped reduced-fat cream-filled chocolate sandwich cookies, divided (about 10 cookies)
1 (6-ounce) ready-made chocolate crumb piecrust
2 tablespoons light chocolate syrup
Place pecans in a single layer on a baking sheet coated with cooking spray; sprinkle evenly with sugar.
Bake at 350° for 8 to 10 minutes or until lightly toasted. Cool.
Stir together ice cream, 3/4 cup cookie chunks, and 1/3 cup pecans; spoon into piecrust. Freeze 10 minutes. Press remaining cookie chunks and pecans evenly on top. Cover with plastic wrap, and freeze 8 hours. Drizzle individual slices evenly with chocolate syrup.
Note: For testing purposes only, we used Keebler Chocolate Ready Crust, Häagen-Dazs Light Coffee Ice Cream, and Häagen-Dazs Light Dutch Chocolate Ice Cream.
CALORIES 327 (39% from fat); FAT 14.5g (sat 4.4g,mono 3.6g,poly 1.8g); IRON 1.3mg; CHOLESTEROL 2mg; CALCIUM 41mg; CARBOHYDRATE 45.8g; SODIUM 190mg; PROTEIN 5.4g; FIBER 1.9g
Southern Living, DECEMBER 2005
Prep: 15 min.; Bake: 10 min.; Freeze: 8 hrs., 10 min.
Round out your meal with a slice of decadent ice-cream pie. This dessert is so rich, your guests will never know it was lightened.
Yield: Makes 9 servings
1/2 cup chopped pecans
Vegetable cooking spray
1 teaspoon sugar
1 pint light coffee ice cream, softened
1 pint light chocolate ice cream, softened
1 cup coarsely chopped reduced-fat cream-filled chocolate sandwich cookies, divided (about 10 cookies)
1 (6-ounce) ready-made chocolate crumb piecrust
2 tablespoons light chocolate syrup
Place pecans in a single layer on a baking sheet coated with cooking spray; sprinkle evenly with sugar.
Bake at 350° for 8 to 10 minutes or until lightly toasted. Cool.
Stir together ice cream, 3/4 cup cookie chunks, and 1/3 cup pecans; spoon into piecrust. Freeze 10 minutes. Press remaining cookie chunks and pecans evenly on top. Cover with plastic wrap, and freeze 8 hours. Drizzle individual slices evenly with chocolate syrup.
Note: For testing purposes only, we used Keebler Chocolate Ready Crust, Häagen-Dazs Light Coffee Ice Cream, and Häagen-Dazs Light Dutch Chocolate Ice Cream.
CALORIES 327 (39% from fat); FAT 14.5g (sat 4.4g,mono 3.6g,poly 1.8g); IRON 1.3mg; CHOLESTEROL 2mg; CALCIUM 41mg; CARBOHYDRATE 45.8g; SODIUM 190mg; PROTEIN 5.4g; FIBER 1.9g
Southern Living, DECEMBER 2005
Vanilla-Roasted Strawberries
Yield: 4 servings (serving size: 6 strawberries and 2 tablespoons sauce)
2 tablespoons unsalted butter
1 vanilla bean, split lengthwise
24 strawberries, tops removed
2 tablespoons light brown sugar
3 tablespoons dry red wine
1 1/2 tablespoons balsamic vinegar
1 tablespoon chilled unsalted butter, cut into small pieces
Preheat oven to 400°.
Melt 2 tablespoons butter in a 9-inch baking pan in oven. Scrape seeds from vanilla bean into melted butter; combine. Place strawberries, cut sides down, in pan; sprinkle with sugar. Tuck vanilla halves between berries in bottom of pan. Bake at 400° for 10 minutes or until berries are soft. Cool 20 minutes.
Remove berries from pan, and transfer pan juices to a small skillet. Add wine and vinegar to pan; bring to a simmer over medium heat. Remove from heat; whisk in chilled butter. Drizzle sauce over berries. Serve immediately.
CALORIES 135 (51% from fat); FAT 7.7g (sat 4.8g,mono 2.2g,poly 0.3g); IRON 0.8mg; CHOLESTEROL 21mg; CALCIUM 25mg; CARBOHYDRATE 16.7g; SODIUM 5mg; PROTEIN 0.9g; FIBER 3g
Cooking Light, JUNE 2002
Yield: 4 servings (serving size: 6 strawberries and 2 tablespoons sauce)
2 tablespoons unsalted butter
1 vanilla bean, split lengthwise
24 strawberries, tops removed
2 tablespoons light brown sugar
3 tablespoons dry red wine
1 1/2 tablespoons balsamic vinegar
1 tablespoon chilled unsalted butter, cut into small pieces
Preheat oven to 400°.
Melt 2 tablespoons butter in a 9-inch baking pan in oven. Scrape seeds from vanilla bean into melted butter; combine. Place strawberries, cut sides down, in pan; sprinkle with sugar. Tuck vanilla halves between berries in bottom of pan. Bake at 400° for 10 minutes or until berries are soft. Cool 20 minutes.
Remove berries from pan, and transfer pan juices to a small skillet. Add wine and vinegar to pan; bring to a simmer over medium heat. Remove from heat; whisk in chilled butter. Drizzle sauce over berries. Serve immediately.
CALORIES 135 (51% from fat); FAT 7.7g (sat 4.8g,mono 2.2g,poly 0.3g); IRON 0.8mg; CHOLESTEROL 21mg; CALCIUM 25mg; CARBOHYDRATE 16.7g; SODIUM 5mg; PROTEIN 0.9g; FIBER 3g
Cooking Light, JUNE 2002
My sister and her kids are coming for a visit for a few days and of course, I've got to break out the BIG GUNS in the kitchen! But, there are two problems: it's gotta be something all 5 kids will eat (hers and mine), AND three of the nights they're here we'll have softball and baseball, so it'll have to be relatively to fix when we get home.
While I can't promise everything will be on the table by 7:30, I'll do my best to try! But here's some things I'll be making while they're here!
Barbecued Cowboy Steaks
Big Dave's Beef Machaca (a HUGE favorite in my house)
Buttermilk Brined Pork Chops (another fantastic and QUICK dish)
Cream Cheese Green Chile Chicken Enchiladas (the name says it all, and it says FABULOUS)
Penne with Parmesan Cream and Prosciutto
I also thought of a few sides, some will be quick and out of the freezer, others will be these:
twice baked potatoes
grilled new potatoes with parmesan and herbs
garlic monkey bread
zucchini oven chips
Then, of course, we HAVE to have sundaes for dessert, so we'll be making homemade ice cream. But my sister and I will be having that homemade ice cream with Vanilla Roasted Strawberries (a new recipe I found that I will post). They looked so pretty in the picture I just HAD to try them, lol! I'll let you know how they turn out!
Oh, and another recipe I need to post, Mocha Pecan Mud Pie. I told my sister about it and she said "ooooooohhhhh...." I think anything coffee and ice ceam will make her happy, lol!
Most of these recipes are from my favorite web site, Myrecipes.com, with my own twist added.
It's amazing how excited I get when company comes...I don't know what is more fun: entertaining my guests or entertaining our stomachs with the food we cook when they're here!
While I can't promise everything will be on the table by 7:30, I'll do my best to try! But here's some things I'll be making while they're here!
Barbecued Cowboy Steaks
Big Dave's Beef Machaca (a HUGE favorite in my house)
Buttermilk Brined Pork Chops (another fantastic and QUICK dish)
Cream Cheese Green Chile Chicken Enchiladas (the name says it all, and it says FABULOUS)
Penne with Parmesan Cream and Prosciutto
I also thought of a few sides, some will be quick and out of the freezer, others will be these:
twice baked potatoes
grilled new potatoes with parmesan and herbs
garlic monkey bread
zucchini oven chips
Then, of course, we HAVE to have sundaes for dessert, so we'll be making homemade ice cream. But my sister and I will be having that homemade ice cream with Vanilla Roasted Strawberries (a new recipe I found that I will post). They looked so pretty in the picture I just HAD to try them, lol! I'll let you know how they turn out!
Oh, and another recipe I need to post, Mocha Pecan Mud Pie. I told my sister about it and she said "ooooooohhhhh...." I think anything coffee and ice ceam will make her happy, lol!
Most of these recipes are from my favorite web site, Myrecipes.com, with my own twist added.
It's amazing how excited I get when company comes...I don't know what is more fun: entertaining my guests or entertaining our stomachs with the food we cook when they're here!
Sunday, July 11, 2010
Malaysian Chicken Pizza
I'll be the first to admit I was in NO mood to cook tonight. Even though I had done most of the prep work earlier in the day. I had such a busy day yesterday coaching Lauren's softball tournament that the last thing I wanted to do today was get out of the massage chair! But I made this tonight and all four of us were very glad I did! I kid pleaser for sure!! I did julienne some baby carrots and topped the pizza with it before baking, just to add some more veggies to the dish. I also cut up the chicken, put it in a bowl and marinated it in salt, pepper, olive oil, soy sauce, and ginger, then refrigerated for several hours.
Malaysian Chicken Pizza
Yield: 6 servings
3/4 cup rice vinegar
1/4 cup firmly packed brown sugar
1/4 cup low-sodium soy sauce
3 tablespoons water
1 tablespoon minced peeled fresh ginger
2 tablespoons chunky peanut butter
1/2 to 3/4 teaspoon crushed red pepper
4 garlic cloves, minced
Cooking spray
1/2 pound skinless, boneless chicken breasts, cut into bite-sized pieces
1/2 cup (2 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1 (12-inch) Basic Pizza Crust
1/4 cup chopped green onions
Preheat oven to 500°.
Combine first 8 ingredients in a bowl; stir well with a whisk.
Heat a nonstick skillet coated with cooking spray over medium heat. Add chicken, and sauté 2 minutes. Remove chicken from pan.
Pour rice vinegar mixture into pan, and bring to a boil over medium-high heat. Cook mixture 6 minutes or until slightly thickened. Return chicken to pan; cook 1 minute or until chicken is done. (Mixture will be consistency of thick syrup.)
Sprinkle cheeses over prepared crust, leaving a 1/2-inch border, and top with chicken mixture. Bake at 500° for 12 minutes on bottom rack in oven. Sprinkle with green onions. Place pizza on a cutting board; let stand 5 minutes.
Malaysian Chicken Pizza
Yield: 6 servings
3/4 cup rice vinegar
1/4 cup firmly packed brown sugar
1/4 cup low-sodium soy sauce
3 tablespoons water
1 tablespoon minced peeled fresh ginger
2 tablespoons chunky peanut butter
1/2 to 3/4 teaspoon crushed red pepper
4 garlic cloves, minced
Cooking spray
1/2 pound skinless, boneless chicken breasts, cut into bite-sized pieces
1/2 cup (2 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1 (12-inch) Basic Pizza Crust
1/4 cup chopped green onions
Preheat oven to 500°.
Combine first 8 ingredients in a bowl; stir well with a whisk.
Heat a nonstick skillet coated with cooking spray over medium heat. Add chicken, and sauté 2 minutes. Remove chicken from pan.
Pour rice vinegar mixture into pan, and bring to a boil over medium-high heat. Cook mixture 6 minutes or until slightly thickened. Return chicken to pan; cook 1 minute or until chicken is done. (Mixture will be consistency of thick syrup.)
Sprinkle cheeses over prepared crust, leaving a 1/2-inch border, and top with chicken mixture. Bake at 500° for 12 minutes on bottom rack in oven. Sprinkle with green onions. Place pizza on a cutting board; let stand 5 minutes.
Monday, June 28, 2010
Rhubarb-Strawberry Crisp
I went to the Farmer's Market this past weekend and picked up a few stalks of rhubarb. I've tried to cook with it before and it turned out painfully tart. So I decided to give it another whirl, and it was pretty good! I think I would add more sugar next time, maybe even some brown sugar, as it was still a bit tart. The kids haven't tried it yet and I'm not sure they will eat it unless I serve it alongside some ice cream. But fresh out of the oven, this crisp would be phenomenal with ice cream!
RHUBARB STRAWBERRY CRISP
Yield: 8 servings
Filling:
6 cups (1/2-inch) slices rhubarb (about 2 pounds)
2 1/2 cups halved strawberries
3/4 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon grated orange rind
1/2 teaspoon ground cinnamon
Cooking spray
Topping:
2/3 cup all-purpose flour (about 3 ounces)
1/2 cup packed brown sugar
1/2 cup regular oats
1/4 teaspoon ground cinnamon
Dash of salt
6 tablespoons chilled butter, cut into small pieces
1. Preheat oven to 375°.
2. To prepare filling, combine the first 6 ingredients. Spoon into a 13 x 9–inch baking dish coated with cooking spray.
3. To prepare topping, lightly spoon flour into dry measuring cups. Combine flour and next 4 ingredients (through salt) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Sprinkle topping over filling. Bake at 375° for 30 minutes or until bubbly. Let stand 10 minutes.
CALORIES 303 (28% from fat); FAT 9.3g (sat 5.5g,mono 2.4g,poly 0.6g); IRON 1.5mg; CHOLESTEROL 23mg; CALCIUM 108mg; CARBOHYDRATE 54.3g; SODIUM 89mg; PROTEIN 3.1g; FIBER 3.5g
Cooking Light, MAY 2008
RHUBARB STRAWBERRY CRISP
Yield: 8 servings
Filling:
6 cups (1/2-inch) slices rhubarb (about 2 pounds)
2 1/2 cups halved strawberries
3/4 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon grated orange rind
1/2 teaspoon ground cinnamon
Cooking spray
Topping:
2/3 cup all-purpose flour (about 3 ounces)
1/2 cup packed brown sugar
1/2 cup regular oats
1/4 teaspoon ground cinnamon
Dash of salt
6 tablespoons chilled butter, cut into small pieces
1. Preheat oven to 375°.
2. To prepare filling, combine the first 6 ingredients. Spoon into a 13 x 9–inch baking dish coated with cooking spray.
3. To prepare topping, lightly spoon flour into dry measuring cups. Combine flour and next 4 ingredients (through salt) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Sprinkle topping over filling. Bake at 375° for 30 minutes or until bubbly. Let stand 10 minutes.
CALORIES 303 (28% from fat); FAT 9.3g (sat 5.5g,mono 2.4g,poly 0.6g); IRON 1.5mg; CHOLESTEROL 23mg; CALCIUM 108mg; CARBOHYDRATE 54.3g; SODIUM 89mg; PROTEIN 3.1g; FIBER 3.5g
Cooking Light, MAY 2008
Tuesday, June 22, 2010
Crab stuffed filet mignon with whiskey peppercorn sauce
The name says it all, right? Not kidding, gang, this dish is out-of-this-world delicious! I mean, crab and filet mignon? Who could NOT drool at the sound of this?
We like to use fat-free half and half in place of the whipping cream, just to save on the fat and calories. It does not detract from the sauce at all. And you could use baby bellas, button mushrooms, or even canned mushrooms if fresh are not available. We also prefer to sear the steaks in the pan and then finish off on the grill. And as for the stuffing, we *really* prefer to prepare it and keep it warm on the stove or in the oven, then serve it mounded on top or on the side. The thought of unsafe meat juices combining with seafood makes us think unplesant stomach-bug thoughts.
Meh, serve it however you like, it's your call. It don't matter, it's awesome no matter how you do it!
Ingredients
CRAB STUFFING:
2 tablespoons olive oil
1 teaspoon minced onion
1 teaspoon minced green onion
1 teaspoon minced garlic
1 teaspoon minced celery
1 teaspoon minced green bell pepper
2 tablespoons shrimp stock or water
1 (6 ounce) can crab meat, drained
2 tablespoons bread crumbs
1 teaspoon Cajun seasoning
PEPPERCORN SAUCE
1 1/4 cups beef broth
1 teaspoon cracked black pepper
1 fluid ounce whiskey
1 cup heavy cream
STEAKS:
4 (6 ounce) filet mignon steaks
4 slices bacon, cooked lightly
salt and cracked black pepper to taste
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon minced shallot
1 cup crimini mushrooms, sliced
1 fluid ounce whiskey
1 teaspoon Dijon mustard
Directions
1.Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.
2.Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add1 ounce whiskey and 1 cup cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.
3.Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside.
4.Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.
We like to use fat-free half and half in place of the whipping cream, just to save on the fat and calories. It does not detract from the sauce at all. And you could use baby bellas, button mushrooms, or even canned mushrooms if fresh are not available. We also prefer to sear the steaks in the pan and then finish off on the grill. And as for the stuffing, we *really* prefer to prepare it and keep it warm on the stove or in the oven, then serve it mounded on top or on the side. The thought of unsafe meat juices combining with seafood makes us think unplesant stomach-bug thoughts.
Meh, serve it however you like, it's your call. It don't matter, it's awesome no matter how you do it!
Ingredients
CRAB STUFFING:
2 tablespoons olive oil
1 teaspoon minced onion
1 teaspoon minced green onion
1 teaspoon minced garlic
1 teaspoon minced celery
1 teaspoon minced green bell pepper
2 tablespoons shrimp stock or water
1 (6 ounce) can crab meat, drained
2 tablespoons bread crumbs
1 teaspoon Cajun seasoning
PEPPERCORN SAUCE
1 1/4 cups beef broth
1 teaspoon cracked black pepper
1 fluid ounce whiskey
1 cup heavy cream
STEAKS:
4 (6 ounce) filet mignon steaks
4 slices bacon, cooked lightly
salt and cracked black pepper to taste
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon minced shallot
1 cup crimini mushrooms, sliced
1 fluid ounce whiskey
1 teaspoon Dijon mustard
Directions
1.Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.
2.Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add1 ounce whiskey and 1 cup cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.
3.Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside.
4.Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.
Friday, May 21, 2010
Grilled turkey burgers with cheddar and smoky aioli
We made these for dinner tonight after the kids' ball practice. I had a maybe-1.3 lb pack of ground turkey breast meat and another equal-sized pack of extra-lean ground beef, and I used both of them, knowing Rob would have 2 burgers, I would have something more than one, and maybe Alex would have more than one. It made 9 decent-sized burgers, and they weren't bad! I used reduced-fat mayo and turkey breast (never seen dark-meat turkey at our grocer's). They were relatively moist, held together well, and the flavors of the cheese and roasted peppers and onions complemented the aioli well! Be sure to follow the directions for putting a small dent in the center of the burger to prevent shrinking, especially if you're using bigger buns!
Grilled Turkey Burgers with Cheddar and Smoky Aioli
Bon Appétit
August 2009
A simple Moroccan-spiced aioli is mixed in with the ground turkey to keep the burgers moist and give them tons of flavor. Smoked paprika is available in the spice aisle of most supermarkets.
Yield: Makes 4
Active Time: Prep: 40 min
Total Time: Total: 40 min
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 cup mayonnaise
2 tablespoons extra-virgin olive oil plus additional for brushing
2 teaspoons fresh lemon juice
1 1/2 teaspoons smoked paprika
1 garlic clove, pressed
1 pound ground dark-meat turkey
4 1/3 -inch-thick red onion slices
1 large or 2 small red bell peppers, quartered
4 slices white cheddar cheese or Monterey Jack cheese
4 sesame-seed hamburger buns
Arugula
Pickle wedges
Corn chips
Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 1/2 minutes. Cool. Finely grind toasted seeds in spice grinder or in mortar with pestle. Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl. Season aioli to taste with salt and pepper. DO AHEAD: Aioli can be made 1 day ahead. Cover and refrigerate.
Place turkey in medium bowl. Add 2 tablespoons aioli; mix gently. Using damp hands, divide turkey mixture into 4 equal portions, then form each into scant 3/4-inch thick patty, about 3 1/2 inches in diameter. Using thumb, make small indentation in center of each burger. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
Prepare barbecue (medium-high heat). Sprinkle burgers with salt and pepper. Brush onion slices and bell pepper pieces with oil; sprinkle with salt and pepper. Grill onions and bell peppers until soft and charred, about 4 minutes per side.
Grill turkey burgers 5 minutes. Turn over; grill until almost cooked through, about 4 minutes. Top each burger with 1 cheese slice and grill until meat is cooked through and cheese melts, about 1 minute longer. Place 1 turkey burger on each of 4 bun bottoms. Arrange grilled red pepper pieces, then grilled red onion slices over. Top each with dollop of aioli and some arugula. Cover burgers with bun tops and serve with pickle wedges and corn chips.
Grilled Turkey Burgers with Cheddar and Smoky Aioli
Bon Appétit
August 2009
A simple Moroccan-spiced aioli is mixed in with the ground turkey to keep the burgers moist and give them tons of flavor. Smoked paprika is available in the spice aisle of most supermarkets.
Yield: Makes 4
Active Time: Prep: 40 min
Total Time: Total: 40 min
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 cup mayonnaise
2 tablespoons extra-virgin olive oil plus additional for brushing
2 teaspoons fresh lemon juice
1 1/2 teaspoons smoked paprika
1 garlic clove, pressed
1 pound ground dark-meat turkey
4 1/3 -inch-thick red onion slices
1 large or 2 small red bell peppers, quartered
4 slices white cheddar cheese or Monterey Jack cheese
4 sesame-seed hamburger buns
Arugula
Pickle wedges
Corn chips
Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 1/2 minutes. Cool. Finely grind toasted seeds in spice grinder or in mortar with pestle. Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl. Season aioli to taste with salt and pepper. DO AHEAD: Aioli can be made 1 day ahead. Cover and refrigerate.
Place turkey in medium bowl. Add 2 tablespoons aioli; mix gently. Using damp hands, divide turkey mixture into 4 equal portions, then form each into scant 3/4-inch thick patty, about 3 1/2 inches in diameter. Using thumb, make small indentation in center of each burger. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
Prepare barbecue (medium-high heat). Sprinkle burgers with salt and pepper. Brush onion slices and bell pepper pieces with oil; sprinkle with salt and pepper. Grill onions and bell peppers until soft and charred, about 4 minutes per side.
Grill turkey burgers 5 minutes. Turn over; grill until almost cooked through, about 4 minutes. Top each burger with 1 cheese slice and grill until meat is cooked through and cheese melts, about 1 minute longer. Place 1 turkey burger on each of 4 bun bottoms. Arrange grilled red pepper pieces, then grilled red onion slices over. Top each with dollop of aioli and some arugula. Cover burgers with bun tops and serve with pickle wedges and corn chips.
Thursday, May 20, 2010
Microwave brownies
I found this recipe on Myrecipes.com it got my interest. Brownies in the microwave? Who new?? They were plenty chocolatey, not all too sweet. But in a pinch they were wonderful and served with ice cream they were perfect. And so easy my 10 year old can make them.
Ingredients
1/4 pound (1 stick) unsalted butter, cut into 8 pieces
3/4 cup unsweetened cocoa powder
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
Preparation
Mist an 8-inch, square microwave-safe baking dish with nonstick cooking spray. Place butter and cocoa powder in a large microwave-safe bowl. Microwave on high until butter is melted, 30 to 90 seconds, depending on power and size of your oven (check it every 15 seconds). Add sugar and whisk to combine. Let mixture cool slightly, then whisk in eggs and vanilla. Stir in flour. Scrape batter into prepared baking dish.
Microwave on high until brownies are just set in center, 4 to 7 minutes, depending on power and size of your oven (after 4 minutes, check batter every 15 seconds). Let brownies cool in pan on a wire rack for 10 minutes. Cut brownies into 8 squares and serve.
Ingredients
1/4 pound (1 stick) unsalted butter, cut into 8 pieces
3/4 cup unsweetened cocoa powder
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
Preparation
Mist an 8-inch, square microwave-safe baking dish with nonstick cooking spray. Place butter and cocoa powder in a large microwave-safe bowl. Microwave on high until butter is melted, 30 to 90 seconds, depending on power and size of your oven (check it every 15 seconds). Add sugar and whisk to combine. Let mixture cool slightly, then whisk in eggs and vanilla. Stir in flour. Scrape batter into prepared baking dish.
Microwave on high until brownies are just set in center, 4 to 7 minutes, depending on power and size of your oven (after 4 minutes, check batter every 15 seconds). Let brownies cool in pan on a wire rack for 10 minutes. Cut brownies into 8 squares and serve.
Saturday, May 15, 2010
Peanutty baked chicken cutlets
I made this last night even though I *really, really* did not feel like cooking. I'm so glad I did because it was quite tasty! Rob gave it two thumbs up, and the kids gobbled it down! I even forgot to serve the chutney on the side (I had mango chutney in the fridge), but the kids love it as-is! I added a tablespoon or so of olive oil to the bread crumbs instead of spraying with cooking spray. It's just a personal preference. The only complaint I got from Lauren, that it needed some heat. I might try something simple like adding pepper, but I think she wanted something more complex like cayenne. I did use Alder-Smoked Moosetard, so maybe next time I'll just try Alaskan Wildfire Moosetard...or maybe I'll just use plain 'ol Dijon! Either way, it was really good and SUPER quick!
A quick spritz of cooking spray on the cutlets before they hit the hot oven enhances the crispness and color of the crust. Serve with baked sweet potatoes and broccoli spears.
Peanutty Baked Chicken Cutlets
Yield: 4 servings (serving size: 1 cutlet and 1 tablespoon chutney)
Ingredients
2 tablespoons honey
2 tablespoons Dijon mustard
1/3 cup peanuts
1 cup panko (Japanese breadcrumbs)
4 (1/2-inch-thick) chicken breast cutlets (about 1 pound)
Cooking spray
1/4 cup peach chutney
Preparation
1. Preheat oven to 500°.
2. Combine honey and mustard in a small bowl; stir well. Place peanuts in a food processor; pulse until finely chopped. Combine peanuts and panko in a shallow bowl.
3. Brush each cutlet with honey mixture; dredge cutlets in panko mixture. Place cutlets on a baking sheet coated with cooking spray; lightly coat cutlets with cooking spray. Bake at 500° for 8 minutes or until done. Serve with chutney.
A quick spritz of cooking spray on the cutlets before they hit the hot oven enhances the crispness and color of the crust. Serve with baked sweet potatoes and broccoli spears.
Peanutty Baked Chicken Cutlets
Yield: 4 servings (serving size: 1 cutlet and 1 tablespoon chutney)
Ingredients
2 tablespoons honey
2 tablespoons Dijon mustard
1/3 cup peanuts
1 cup panko (Japanese breadcrumbs)
4 (1/2-inch-thick) chicken breast cutlets (about 1 pound)
Cooking spray
1/4 cup peach chutney
Preparation
1. Preheat oven to 500°.
2. Combine honey and mustard in a small bowl; stir well. Place peanuts in a food processor; pulse until finely chopped. Combine peanuts and panko in a shallow bowl.
3. Brush each cutlet with honey mixture; dredge cutlets in panko mixture. Place cutlets on a baking sheet coated with cooking spray; lightly coat cutlets with cooking spray. Bake at 500° for 8 minutes or until done. Serve with chutney.
Tuesday, May 4, 2010
King Pao Chicken
This was really tasty! However, the kids thought it was too spicy. I only had a smidge of chili paste left so I subbed about a teaspoon of chili sauce as well...shoulda left it out if I wanted the kiddos to eat it, lol! So unless you like a burning inferno in your mouth, cut wayyyyy back on the chili paste! But Rob and I really enjoyed it! Also, I think I might try it without the cornstarch mixture in the marinade...it only makes the pan that much harder to clean!!!
Kung Pao Chicken
Original Recipe Yield 4 servings
Ingredients
• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 2 tablespoons white wine
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil, divided
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• 1 ounce hot chile paste
• 1 teaspoon distilled white vinegar
• 2 teaspoons brown sugar
• 4 green onions, chopped
• 1 tablespoon chopped garlic
• 1 (8 ounce) can water chestnuts
• 4 ounces chopped peanuts
Directions
1. To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
2. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
3. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.
Kung Pao Chicken
Original Recipe Yield 4 servings
Ingredients
• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 2 tablespoons white wine
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil, divided
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• 1 ounce hot chile paste
• 1 teaspoon distilled white vinegar
• 2 teaspoons brown sugar
• 4 green onions, chopped
• 1 tablespoon chopped garlic
• 1 (8 ounce) can water chestnuts
• 4 ounces chopped peanuts
Directions
1. To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
2. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
3. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.
Monday, April 19, 2010
Cream cheese green chile enchiladas
This is a recipe somebody shared with me and some other ladies on a forum website. The name is a mouthful, but when you take one bite of this, you'll know why. You can obviously lighten this up by using fat free or reduced fat cream cheese, cheese, and tortillas, but I don't recommend going full fat-free with the cream cheese and cheese, as they don't posess the same smooth melting qualities as a higher-fat ingredient.
Cream Cheese Green Chile Enchiladas
1 tbsp oil
1 lb chicken breasts, cubed
Mexican seasoning
1 tbsp garlic
1 block cream cheese, softened
1 can diced green chiles
8 tortilla shells, any size
1 can green enchilada sauce
shredded cheddar, pepperjack, or Mexican blend cheese
Combine oil and chicken in a medium bowl. Sprinkle liberally with Mexican seasoning blend, stirring to combine. Cover and chill for a couple of hours.
Heat oil in a large skillet over medium heat. Add garlic, and saute until golden, about 1 minute. Add chicken cubes and saute until cooked through, about 8 minutes. Add cream cheese and green chiles, and stir until cream cheese is melted.
Place a few tablespoons of the chicken mixture onto center of tortilla. (Depending on the size of the tortilla will determine how much filling you need.) Roll tortilla up and place seam-side down in a 13x9 casserole dish sprayed with cooking spray. Top with green enchililada sauce, then sprinkle liberally with cheese.
Bake in a 350 oven for 10 minutes, until cheese is melted and tortillas are heated through. Serve with sour cream and diced green onions as garnish.
Cream Cheese Green Chile Enchiladas
1 tbsp oil
1 lb chicken breasts, cubed
Mexican seasoning
1 tbsp garlic
1 block cream cheese, softened
1 can diced green chiles
8 tortilla shells, any size
1 can green enchilada sauce
shredded cheddar, pepperjack, or Mexican blend cheese
Combine oil and chicken in a medium bowl. Sprinkle liberally with Mexican seasoning blend, stirring to combine. Cover and chill for a couple of hours.
Heat oil in a large skillet over medium heat. Add garlic, and saute until golden, about 1 minute. Add chicken cubes and saute until cooked through, about 8 minutes. Add cream cheese and green chiles, and stir until cream cheese is melted.
Place a few tablespoons of the chicken mixture onto center of tortilla. (Depending on the size of the tortilla will determine how much filling you need.) Roll tortilla up and place seam-side down in a 13x9 casserole dish sprayed with cooking spray. Top with green enchililada sauce, then sprinkle liberally with cheese.
Bake in a 350 oven for 10 minutes, until cheese is melted and tortillas are heated through. Serve with sour cream and diced green onions as garnish.
Sunday, April 11, 2010
Cabernet Braised Beef Short Ribs
Short ribs are a fabulous cut of meat. But they are quite expensive and you don't get a lot of meat for your buck. Most of the weight of what you buy is bone, and you can't even feed those to the dog! Ah, but once you find a good recipe and you are able to commit an hour of prep and 3 hours to cook, you'll be glad you invested in this particular cut. If you can't find them in the meat case, ask your butcher if they have any, but if they have to cut them, ask to trim them too. May as well have them do the dirty work! We used over 4 1/2 lbs of ribs and doubled everything else, and served over mashed potatoes.
Cabernet-Braised Beef Short Ribs
Yield: 6 servings (serving size: 2 short ribs, 2/3 cup noodles, and about 2 1/2 tablespoons sauce)
Cooking spray
2 pounds beef short ribs, trimmed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups fat-free, less-sodium beef broth
1 cup cabernet sauvignon or other dry red wine
2 tablespoons tomato paste
1 1/2 cups (1-inch) slices celery (about 2 stalks)
1 cup (1-inch) slices carrot (about 2 medium)
6 garlic cloves, sliced
2 (6-inch) rosemary sprigs
1 medium onion, cut into 8 wedges
1 tablespoon all-purpose flour
4 cups hot cooked wide egg noodles
Chopped parsley (optional)
1. Preheat oven to 300°.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle ribs with salt and pepper. Add ribs to pan; cook for 8 minutes, browning on all sides. Remove from pan. Add beef broth to pan, scraping pan to loosen browned bits.
3. Combine broth, wine, and tomato paste in a medium bowl; stir with a whisk. Place ribs, celery, carrot, garlic, rosemary, and onion in a 13 x 9–inch baking dish coated with cooking spray. Pour broth mixture over rib mixture. Cover with foil; bake at 300° for 3 1/2 hours or until ribs are very tender.
4. Uncover dish; strain broth mixture through a sieve over a bowl, reserving liquid. Reserve ribs; discard remaining solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour reserved liquid into bag. Seal bag; carefully snip off 1 bottom corner of bag. Drain liquid into a small saucepan, stopping before fat layer reaches opening; discard fat.
5. Add flour to pan, stirring well with a whisk. Place pan over medium heat; bring to a boil, stirring constantly with a whisk. Reduce heat, and simmer 3 minutes or until thick, stirring constantly with a whisk. Serve sauce with ribs and noodles. Garnish with chopped parsley, if desired.
Cabernet-Braised Beef Short Ribs
Yield: 6 servings (serving size: 2 short ribs, 2/3 cup noodles, and about 2 1/2 tablespoons sauce)
Cooking spray
2 pounds beef short ribs, trimmed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups fat-free, less-sodium beef broth
1 cup cabernet sauvignon or other dry red wine
2 tablespoons tomato paste
1 1/2 cups (1-inch) slices celery (about 2 stalks)
1 cup (1-inch) slices carrot (about 2 medium)
6 garlic cloves, sliced
2 (6-inch) rosemary sprigs
1 medium onion, cut into 8 wedges
1 tablespoon all-purpose flour
4 cups hot cooked wide egg noodles
Chopped parsley (optional)
1. Preheat oven to 300°.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle ribs with salt and pepper. Add ribs to pan; cook for 8 minutes, browning on all sides. Remove from pan. Add beef broth to pan, scraping pan to loosen browned bits.
3. Combine broth, wine, and tomato paste in a medium bowl; stir with a whisk. Place ribs, celery, carrot, garlic, rosemary, and onion in a 13 x 9–inch baking dish coated with cooking spray. Pour broth mixture over rib mixture. Cover with foil; bake at 300° for 3 1/2 hours or until ribs are very tender.
4. Uncover dish; strain broth mixture through a sieve over a bowl, reserving liquid. Reserve ribs; discard remaining solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour reserved liquid into bag. Seal bag; carefully snip off 1 bottom corner of bag. Drain liquid into a small saucepan, stopping before fat layer reaches opening; discard fat.
5. Add flour to pan, stirring well with a whisk. Place pan over medium heat; bring to a boil, stirring constantly with a whisk. Reduce heat, and simmer 3 minutes or until thick, stirring constantly with a whisk. Serve sauce with ribs and noodles. Garnish with chopped parsley, if desired.
Saturday, April 10, 2010
Wasabi and panko-crusted pork chops with gingered soy sauce
This is one of the recipes that has made it into our "repeat" cookbook. The chops are tender and delicious, and the sauce, although it should be doubled, is wonderful. Not for the picky eater, I think, as the wasabi and ginger flavors are quite prevalent. But if your kiddos are open-minded at dinner, give it a try! I did season (very lightly) the chops with salt and pepper first. I think it'd be safe to just season with pepper though, as the wasabi and salt together might be a bit much.
Wasabi and Panko-Crusted Pork with Gingered Soy Sauce
Panko are coarse white breadcrumbs used in this quick and easy interpretation of the Japanese dish tonkatsu. Look for panko and wasabi paste in the ethnic-foods section of the supermarket. Substitute chicken broth if you don't have sake or sherry on hand. Serve with rice and steamed snow peas and carrots for a complete meal.
Yield: 4 servings (serving size: 1 pork chop and about 1 tablespoon sauce)
2/3 cup panko (Japanese breadcrumbs)
1 large egg white, lightly beaten
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 teaspoon peanut oil
Cooking spray
1/8 teaspoon salt
1 tablespoon bottled ground fresh ginger (such as Spice World)
1/3 cup fat-free, less-sodium chicken broth
2 tablespoons sake or dry sherry
2 tablespoons low-sodium soy sauce
2 teaspoons sugar
1 teaspoon wasabi paste
1/3 cup thinly sliced green onions
Place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko.
Heat peanut oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook for 4 minutes on each side or until done. Remove pork from pan; sprinkle with salt.
Reduce heat to medium. Add ginger to pan; cook 30 seconds, stirring constantly. Combine broth and the next 4 ingredients (through wasabi) in a small bowl, stirring well with a whisk. Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions. Spoon sauce over pork.
CALORIES 215 (28% from fat); FAT 6.8g (sat 2.1g,mono 2.9g,poly 0.8g); IRON 1.1mg; CHOLESTEROL 65mg; CALCIUM 15mg; CARBOHYDRATE 10.8g; SODIUM 454mg; PROTEIN 24.5g; FIBER 0.9g
Wasabi and Panko-Crusted Pork with Gingered Soy Sauce
Panko are coarse white breadcrumbs used in this quick and easy interpretation of the Japanese dish tonkatsu. Look for panko and wasabi paste in the ethnic-foods section of the supermarket. Substitute chicken broth if you don't have sake or sherry on hand. Serve with rice and steamed snow peas and carrots for a complete meal.
Yield: 4 servings (serving size: 1 pork chop and about 1 tablespoon sauce)
2/3 cup panko (Japanese breadcrumbs)
1 large egg white, lightly beaten
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 teaspoon peanut oil
Cooking spray
1/8 teaspoon salt
1 tablespoon bottled ground fresh ginger (such as Spice World)
1/3 cup fat-free, less-sodium chicken broth
2 tablespoons sake or dry sherry
2 tablespoons low-sodium soy sauce
2 teaspoons sugar
1 teaspoon wasabi paste
1/3 cup thinly sliced green onions
Place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko.
Heat peanut oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook for 4 minutes on each side or until done. Remove pork from pan; sprinkle with salt.
Reduce heat to medium. Add ginger to pan; cook 30 seconds, stirring constantly. Combine broth and the next 4 ingredients (through wasabi) in a small bowl, stirring well with a whisk. Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions. Spoon sauce over pork.
CALORIES 215 (28% from fat); FAT 6.8g (sat 2.1g,mono 2.9g,poly 0.8g); IRON 1.1mg; CHOLESTEROL 65mg; CALCIUM 15mg; CARBOHYDRATE 10.8g; SODIUM 454mg; PROTEIN 24.5g; FIBER 0.9g
Sunday, March 28, 2010
The secret to my beef stew!
So for the most part I am willing to share my recipes. Most of them aren't mine to keep secret anyway. So I'm fine with sharing them. This one, well...it was a tough decision because it's not my recipe to begin with, but I've made so many changes to it, I consider it mine anyway. So here you go, my special beef stew.
Mac’s Beef Stew
This is an adaptation of a recipe I found from Bon Appetit, originating from Fidel Murphy’s Irish Pub on Grand Cayman. Adding Worcestershire and red wine to the recipe gives it a much richer flavor, something no beef stew should be without.
¼ cup vegetable oil
1 ¼ lbs stew beef, cut into 1” squares
1 teaspoon salt
1 teaspoon pepper
¼ cup flour
6 large garlic cloves, minced
5 cups beef stock or broth
1 can tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons butter
3 pounds russet potatoes, peeled and cut into ½” dice (about 7 cups)
1 large onion, chopped
2 cups ½ inch pieces peeled carrots
½ cup merlot wine
2 tablespoons chopped fresh parsley
Heat oil in a heavy large pot over medium-high heat. Dust beef cubes with four, salt and pepper, tossing to coat, then add to pan, sautéing until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium low, then cover and simmer 1 hour, stirring occasionally.
Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion, and carrots. Sauté vegetables until golden, about 20 minutes. Add vegetables to beef stew. Deglaze pan with wine, then add to vegetables and beef. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan to spoon off fat. Transfer to a serving bowl. Sprinkle with parsley and serve.
Mac’s Beef Stew
This is an adaptation of a recipe I found from Bon Appetit, originating from Fidel Murphy’s Irish Pub on Grand Cayman. Adding Worcestershire and red wine to the recipe gives it a much richer flavor, something no beef stew should be without.
¼ cup vegetable oil
1 ¼ lbs stew beef, cut into 1” squares
1 teaspoon salt
1 teaspoon pepper
¼ cup flour
6 large garlic cloves, minced
5 cups beef stock or broth
1 can tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons butter
3 pounds russet potatoes, peeled and cut into ½” dice (about 7 cups)
1 large onion, chopped
2 cups ½ inch pieces peeled carrots
½ cup merlot wine
2 tablespoons chopped fresh parsley
Heat oil in a heavy large pot over medium-high heat. Dust beef cubes with four, salt and pepper, tossing to coat, then add to pan, sautéing until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium low, then cover and simmer 1 hour, stirring occasionally.
Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion, and carrots. Sauté vegetables until golden, about 20 minutes. Add vegetables to beef stew. Deglaze pan with wine, then add to vegetables and beef. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan to spoon off fat. Transfer to a serving bowl. Sprinkle with parsley and serve.
Sunday, March 21, 2010
Cream Cheese Croissants
I love Red Monkey Foods (http://www.redmonkeyfoods.com/). They have some truly delicious creations. I found this recipe on their site and decided I would make it with the kids in my cooking classes at school. But first I had to make my kids be guinea pigs. Of course, I had to guinea pig myself too!
The result? Tooooooo sweet. But, with some alterations, I'm making it my own and I'm sure on Monday it will be well-received by all the kids! And short of having an adult take the tray in and out of the oven, most of the kids can do this on their own!
CREAM CHEESE CROISSANTS
2 packages refrigerated crescent dough
1 package cream cheese, softened
1/2 cup sugar
2 tbsp raspberry or blackberry preserves
2 tbsp butter, melted
cinnamon sugar blend
Remove crescent dough from package and separate triangles on a baking sheet coated with cooking spray.
Combine cream cheese and sugar, stirring to blend.
Place some of the cream cheese mixture on each croissant triangle, then put some of the preserves on each, swirling with the cream cheese. Place another triangle on top of each and pinch the edges to seal. Brush with melted butter, then sprinkle with cinnamon sugar.
Bake in a 350 oven for 15 minutes, or until rolls are golden brown. Serve warm.
Alternatively, you can pinch together the seams of two triangles to make a square, then put the cream cheese mixure in the middle and fold the edges together to make it a turnover style roll. Bake as directed.
The result? Tooooooo sweet. But, with some alterations, I'm making it my own and I'm sure on Monday it will be well-received by all the kids! And short of having an adult take the tray in and out of the oven, most of the kids can do this on their own!
CREAM CHEESE CROISSANTS
2 packages refrigerated crescent dough
1 package cream cheese, softened
1/2 cup sugar
2 tbsp raspberry or blackberry preserves
2 tbsp butter, melted
cinnamon sugar blend
Remove crescent dough from package and separate triangles on a baking sheet coated with cooking spray.
Combine cream cheese and sugar, stirring to blend.
Place some of the cream cheese mixture on each croissant triangle, then put some of the preserves on each, swirling with the cream cheese. Place another triangle on top of each and pinch the edges to seal. Brush with melted butter, then sprinkle with cinnamon sugar.
Bake in a 350 oven for 15 minutes, or until rolls are golden brown. Serve warm.
Alternatively, you can pinch together the seams of two triangles to make a square, then put the cream cheese mixure in the middle and fold the edges together to make it a turnover style roll. Bake as directed.
Saturday, March 20, 2010
Beer and brauts
These are so yummy! And so quick for a weeknight dinner.
Brautwurst with sauteed peppers and onions
1 pack Johnsonville beer-flavored brautwurst
1 small onion, sliced
1 jalapeno, sliced (or 1 tbsp. sliced pickled jalapenos)
1 tbsp peppercorns
2 cans of beer, any flavor (cheap is fine so you don't waste the good stuff!)
water
2 bell peppers, any color
1 large onion
3 tbsp butter
Poke holes in the brautwurst all over with a toothpick. Place brauts in a large pan, then place the onion, jalapeno, and peppercorns on top. Pour the beer into the pan, then add enough water to cover. Bring to a slow simmer over medium heat, and simmer for 5 minutes.
Meanwhile, thinly slice the peppers and onions. Melt butter in a large saute pan. Place peppers and onions in pan and cook over medium heat until soft, almost caramelized, stirring often.
Preheat a grill or large grill pan over medium high heat. Cook brauts until golden brown, turning once. Keep a squirt bottle of water handy as you watch for flare-ups. Serve on outdoor rolls with peppers, onions, and desired toppings.
Brautwurst with sauteed peppers and onions
1 pack Johnsonville beer-flavored brautwurst
1 small onion, sliced
1 jalapeno, sliced (or 1 tbsp. sliced pickled jalapenos)
1 tbsp peppercorns
2 cans of beer, any flavor (cheap is fine so you don't waste the good stuff!)
water
2 bell peppers, any color
1 large onion
3 tbsp butter
Poke holes in the brautwurst all over with a toothpick. Place brauts in a large pan, then place the onion, jalapeno, and peppercorns on top. Pour the beer into the pan, then add enough water to cover. Bring to a slow simmer over medium heat, and simmer for 5 minutes.
Meanwhile, thinly slice the peppers and onions. Melt butter in a large saute pan. Place peppers and onions in pan and cook over medium heat until soft, almost caramelized, stirring often.
Preheat a grill or large grill pan over medium high heat. Cook brauts until golden brown, turning once. Keep a squirt bottle of water handy as you watch for flare-ups. Serve on outdoor rolls with peppers, onions, and desired toppings.
Wednesday, March 17, 2010
Chicken salad sandwiches with blue cheese
I made these tonight on a leap of faith, knowing my daughter loves blue cheese. My son, not so much, so I left it off his sandwich. But we all agreed this was a good, quick dinner and if you can spare the cash for a rotisserie chicken from the grocery store, it'll throw together that much quicker! We, however, rubbed the chicken breasts down with salt, pepper, and Red Monkey Food's Mango Habanera rub before grilling it. It had a little kick to it but not enough to overpower the flavor of the blue cheese. VERY yummy! Lauren says "It's a DEFINITE do-again, Mommy!"
Chicken Salad Sandwiches with Blue Cheese Bon Appétit
July 2006
Lovoni Walker
Using roast chicken from the grocery store makes this recipe super-easy. Improv: Add sweet and crunchy accents by mixing a few chopped toasted pecans and some dried cranberries into the chicken salad. Instead of rolls, use crusty French bread or thick slices of sourdough bread.
Yield: Makes 6
Cut in half horizontally:
6 soft rolls (such as kaiser)
Divide evenly among roll halves:
6 ounces creamy blue cheese
Combine in large bowl:
2 cups chopped cooked chicken
2/3 cup chopped celery
1/3 cup light mayonnaise
1/3 cup thinly sliced green onion
2 teaspoons fresh lemon juice
Salt and pepper
Spoon chicken mixture atop roll bottoms. Cover with top halves of rolls. Wrap sandwiches tightly in foil and chill before packing.
Chicken Salad Sandwiches with Blue Cheese Bon Appétit
July 2006
Lovoni Walker
Using roast chicken from the grocery store makes this recipe super-easy. Improv: Add sweet and crunchy accents by mixing a few chopped toasted pecans and some dried cranberries into the chicken salad. Instead of rolls, use crusty French bread or thick slices of sourdough bread.
Yield: Makes 6
Cut in half horizontally:
6 soft rolls (such as kaiser)
Divide evenly among roll halves:
6 ounces creamy blue cheese
Combine in large bowl:
2 cups chopped cooked chicken
2/3 cup chopped celery
1/3 cup light mayonnaise
1/3 cup thinly sliced green onion
2 teaspoons fresh lemon juice
Salt and pepper
Spoon chicken mixture atop roll bottoms. Cover with top halves of rolls. Wrap sandwiches tightly in foil and chill before packing.
Friday, March 12, 2010
Pork Chops with Maple Mustard Glaze
This is a recipe that has made it into our permanent repeat cookbook. We use a mustard made in Fox, Alaska (about 30 minutes from me), called Moosetard (check them out at http://www.moosetard.com/ ....they make some truly wonderful mustards, and they ship!). It really enhances the flavor of the sauce more than a regular Dijon.
Pork Chops with Maple Mustard Glaze
Maple syrup makes a fine stand-in for honey or sugar in sauces. Here, it adds a rich, sweet note to herbed mustard sauce. This sauce goes nicely with sautéed chicken breasts as well.
Yield: 4 servings (serving size: 1 pork chop and about 1 tablespoon sauce)
Ingredients
1 teaspoon butter
4 (4-ounce) boneless pork loin chops, trimmed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup fat-free, less-sodium chicken broth
1/4 cup pure maple syrup
2 tablespoons Dijon mustard
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
2 teaspoons heavy cream
Preparation
Melt butter in a large nonstick skillet over medium heat. Sprinkle pork chops evenly with salt and pepper; add pork to pan. Cook 4 minutes on each side or until lightly browned. Remove from pan; keep warm.
Add broth and next 4 ingredients (through thyme) to pan. Bring to a boil, and cook for 3 minutes or until slightly thickened. Stir in cream, and reduce heat to medium. Return pork to pan; simmer 3 minutes or until pork is done, turning once.
Pork Chops with Maple Mustard Glaze
Maple syrup makes a fine stand-in for honey or sugar in sauces. Here, it adds a rich, sweet note to herbed mustard sauce. This sauce goes nicely with sautéed chicken breasts as well.
Yield: 4 servings (serving size: 1 pork chop and about 1 tablespoon sauce)
Ingredients
1 teaspoon butter
4 (4-ounce) boneless pork loin chops, trimmed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup fat-free, less-sodium chicken broth
1/4 cup pure maple syrup
2 tablespoons Dijon mustard
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
2 teaspoons heavy cream
Preparation
Melt butter in a large nonstick skillet over medium heat. Sprinkle pork chops evenly with salt and pepper; add pork to pan. Cook 4 minutes on each side or until lightly browned. Remove from pan; keep warm.
Add broth and next 4 ingredients (through thyme) to pan. Bring to a boil, and cook for 3 minutes or until slightly thickened. Stir in cream, and reduce heat to medium. Return pork to pan; simmer 3 minutes or until pork is done, turning once.
Tuesday, March 9, 2010
Definitely NOT your traditional pulled pork
After a trip to Maui in 2008 and going to a Luau, I was inspired to cook a Kalua pig. Not really finding a recipe that got the reviews I look for, I bagged the idea. Until I was reminded of it again while watching Food Network. So I searched again. I found two recipes that I wound up merging together and came up wtih something pretty phenomenal! So, here it is!
Kalua Pig
1 4-8 lb. Boston Butt pork roast (these range in size and are frequently sold in a 2-pack)
4 Tbsp Hawaiian sea salt (look online for this, otherwise use Kosher salt, although Hawaiian is WAY better!)
4 Tbsp Liquid Smoke
2 cups water
Heavy-duty foil
Pierce pork with a knife in 1" intrvals, about 1/4" deep, all over pork. Rub pork down with sea salt, then with Liquid Smoke. Wrap tightly in foil and place in a roasting pan big enough to fit pork. Pour 2 cups water into pan.
Place pork into a preheated 275 degree oven for at least 4 hours. (We had an over-7 lb roast and I put it in for about 8 hours). Once it's done, remove pork from oven, remove foil, and let it rest for at least 5 minutes. Shred pork with forks.
While pork rests, drain off the juices into a fat-separating measuring cup. Alternately, you can place a large zip-top bag in a measuring cup, pour juices into bag, and let set for a few minutes. Once the fat has risen to the top, snip off a small corner of the bottom of the bag. Drain juices into a medium saucepan, stopping before the fat drains. Season juices with 1 Tbsp Hawaiian salt. Add more water if too concentrated. (Original recipe...or combo of two recipes...said to add 2 c water into a pan and season with salt. I did the 2 c and added the juices and salt instead.) Bring to a boil and let simmer for a couple of minutes.
Place shredded pork into a large saucepot. Pour enough of reserved juice/water mixture into pan to moisten. Cook just enough to heat through. Serve on burger buns. You may also want to serve alongside some barbecue sauce.
I do not recommend cooking it this way in a crock pot, unless you can still wrap it in foil. I'm not sure as I don't do a lot of crock pot cooking. I double-wrapped it in foil, then put in a pan lined with additional foil (for easy clean-up). It came out super tender, juicy, and flavorful. I will definitely be making this again. The best part is, 7 pounds of pork butt yielded 5 sandwiches and enough leftovers for another dinner, plus some for my husband to take to work for lunch for himself and to share with co-workers who love my cooking! :)
Kalua Pig
1 4-8 lb. Boston Butt pork roast (these range in size and are frequently sold in a 2-pack)
4 Tbsp Hawaiian sea salt (look online for this, otherwise use Kosher salt, although Hawaiian is WAY better!)
4 Tbsp Liquid Smoke
2 cups water
Heavy-duty foil
Pierce pork with a knife in 1" intrvals, about 1/4" deep, all over pork. Rub pork down with sea salt, then with Liquid Smoke. Wrap tightly in foil and place in a roasting pan big enough to fit pork. Pour 2 cups water into pan.
Place pork into a preheated 275 degree oven for at least 4 hours. (We had an over-7 lb roast and I put it in for about 8 hours). Once it's done, remove pork from oven, remove foil, and let it rest for at least 5 minutes. Shred pork with forks.
While pork rests, drain off the juices into a fat-separating measuring cup. Alternately, you can place a large zip-top bag in a measuring cup, pour juices into bag, and let set for a few minutes. Once the fat has risen to the top, snip off a small corner of the bottom of the bag. Drain juices into a medium saucepan, stopping before the fat drains. Season juices with 1 Tbsp Hawaiian salt. Add more water if too concentrated. (Original recipe...or combo of two recipes...said to add 2 c water into a pan and season with salt. I did the 2 c and added the juices and salt instead.) Bring to a boil and let simmer for a couple of minutes.
Place shredded pork into a large saucepot. Pour enough of reserved juice/water mixture into pan to moisten. Cook just enough to heat through. Serve on burger buns. You may also want to serve alongside some barbecue sauce.
I do not recommend cooking it this way in a crock pot, unless you can still wrap it in foil. I'm not sure as I don't do a lot of crock pot cooking. I double-wrapped it in foil, then put in a pan lined with additional foil (for easy clean-up). It came out super tender, juicy, and flavorful. I will definitely be making this again. The best part is, 7 pounds of pork butt yielded 5 sandwiches and enough leftovers for another dinner, plus some for my husband to take to work for lunch for himself and to share with co-workers who love my cooking! :)
Monday, March 8, 2010
Round two: blueberry oat scones
So the scones were attempted again yesterday, this time with the addition of the Kosher salt. I can honestly say the scones turned out a deeper golden brown, but as for taste, texture, and rising, it's all the same. Either way, they're, well....okay. I think if I had those tiny little Maine blueberries instead of big fat ones, then I'd have more blueberry flavor. But that's not what is available right now. They're a good breakfast food, but they're not all that impressive. I don't think I'll be making these again unless I can find the smaller blueberries, like they pack in the boxed muffin mixes.
Sunday, March 7, 2010
Menu for the week
Oh, thank Heaven for spring break! This means I have all the time in the world to prepare dinner...something I love! This past quarter has been filled with either prepping dinner so Rob can cook it and have it ready when we get home from our After-School Programs at 6:00, or something quick and easy for the nights he's at school. Although I sure am happy to have a husband who knows his way around the kitchen as well as I do!
As for meals for the week, this is what I have planned:
Steak tips with peppered mushroom gravy
Grilled chicken with oregano, cinnamon, and paprika
Chipotle bean burritos (possibly with chipotle-cheddar scones...dunno, too much chipotle?? LOL!)
Pork chops with maple mustard glaze (made with Moosetard, not the Dijon it calls for)
Grown-up grilled cheese sandwiches (ironically enough I'll make these on a night DH is at school!)
Barbecued cowboy steaks (FABulous dish!)
Zesty citrus chicken (another super yummy dish!)
So we have a few of repeats (the grilled chicken, pork chops, steaks, and citrus chicken), but I have no problem with that because of Rob's schedule at school! Most of the time I usually look for new recipes, it usually has to be uber-galactically good to make it into my repeat cookbook! Regardless, you now know the repeat recipes I've listed are worth every single bite!!
As for meals for the week, this is what I have planned:
Steak tips with peppered mushroom gravy
Grilled chicken with oregano, cinnamon, and paprika
Chipotle bean burritos (possibly with chipotle-cheddar scones...dunno, too much chipotle?? LOL!)
Pork chops with maple mustard glaze (made with Moosetard, not the Dijon it calls for)
Grown-up grilled cheese sandwiches (ironically enough I'll make these on a night DH is at school!)
Barbecued cowboy steaks (FABulous dish!)
Zesty citrus chicken (another super yummy dish!)
So we have a few of repeats (the grilled chicken, pork chops, steaks, and citrus chicken), but I have no problem with that because of Rob's schedule at school! Most of the time I usually look for new recipes, it usually has to be uber-galactically good to make it into my repeat cookbook! Regardless, you now know the repeat recipes I've listed are worth every single bite!!
Fudgy Mocha Toffee Brownies
This is another huge favorite in my house as well as everyone who has tried them. Even my husband, who is not a big fan of desserts, said these are a keeper. Personally, I could eat these all day. I do have only one recommendation: sprinkle half the toffee chips over the brownie mix before you bake it, then toss the other half on about 10 minutes before they're done. This would be a good time to rotate your pan as well! Oh, and you can freeze these for later!
Fudgy Mocha-Toffee Brownies
Coffee and toffee give these rich chocolate brownies a unique twist. If they haven't all been gobbled up, store leftover brownies in an airtight container for up to a week or wrap tightly in aluminum foil and freeze for up to four months.
Cooking spray
2 tablespoons instant coffee granules
1/4 cup hot water
1/4 cup butter
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1 1/3 cups sugar
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1/4 cup toffee chips
Preheat oven to 350º.
Coat bottom of a 9-inch square baking pan with cooking spray.
Combine coffee and hot water, stirring until coffee dissolves.
Combine butter and chocolate chips in a small microwave-safe bowl. Microwave at high 1 minute or until butter melts; stir until chocolate is smooth.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, cocoa, baking powder, and salt in a large bowl, stirring with a whisk. Combine coffee mixture, butter mixture, vanilla, and eggs in a medium bowl, stirring with a whisk. Add coffee mixture to flour mixture; stir just until combined. Spread evenly into prepared pan. Sprinkle evenly with toffee chips. Bake at 350º for 22 minutes. Cool on a wire rack.
Yield: 20 servings
CALORIES 145 (30% from fat); FAT 4.8g (sat 2.4g,mono 1.8g,poly 0.3g); IRON 0.9mg; CHOLESTEROL 30mg; CALCIUM 23mg; CARBOHYDRATE 24.9g; SODIUM 121mg; PROTEIN 2.2g; FIBER 1.1g
Cooking Light, JANUARY 2005
Fudgy Mocha-Toffee Brownies
Coffee and toffee give these rich chocolate brownies a unique twist. If they haven't all been gobbled up, store leftover brownies in an airtight container for up to a week or wrap tightly in aluminum foil and freeze for up to four months.
Cooking spray
2 tablespoons instant coffee granules
1/4 cup hot water
1/4 cup butter
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1 1/3 cups sugar
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1/4 cup toffee chips
Preheat oven to 350º.
Coat bottom of a 9-inch square baking pan with cooking spray.
Combine coffee and hot water, stirring until coffee dissolves.
Combine butter and chocolate chips in a small microwave-safe bowl. Microwave at high 1 minute or until butter melts; stir until chocolate is smooth.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, cocoa, baking powder, and salt in a large bowl, stirring with a whisk. Combine coffee mixture, butter mixture, vanilla, and eggs in a medium bowl, stirring with a whisk. Add coffee mixture to flour mixture; stir just until combined. Spread evenly into prepared pan. Sprinkle evenly with toffee chips. Bake at 350º for 22 minutes. Cool on a wire rack.
Yield: 20 servings
CALORIES 145 (30% from fat); FAT 4.8g (sat 2.4g,mono 1.8g,poly 0.3g); IRON 0.9mg; CHOLESTEROL 30mg; CALCIUM 23mg; CARBOHYDRATE 24.9g; SODIUM 121mg; PROTEIN 2.2g; FIBER 1.1g
Cooking Light, JANUARY 2005
Peanut Butter Temptations
These cookies are tried-and-true by my family and co-workers. They are so good, they don't last long in my house. I made them for the staff at school once, put them in the teacher's lounge...came back 30 minutes later and there were 3 left! Okay, so the teachers at our school are like vultures, they can smell food a mile away. But still...
Peanut Butter Temptations II
Thanks to Sally, who submitted this recipe to Allrecipes.com.
Servings: 18
"Peanut butter tarts with a chocolate covered peanut butter cup in the middle. You will need a mini muffin pan to make these."
Ingredients:
1/2 cup butter
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1 egg 1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
36 miniature chocolate covered peanut butter cups, unwrapped
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, cream together the brown sugar, white sugar and butter. Stir in the peanut butter, then the egg and vanilla. Sift together the flour, baking soda and salt, stir into the peanut butter mixture until the dough comes together. Shape into 1 inch balls and press them into the cups of an unprepared mini muffin pan.
3. Bake for 8 to 10 minutes in the preheated oven. As soon as the cookies come out of the oven, press a mini chocolate covered peanut butter cup down into the center of each cookie until only the top is showing. Allow the cookies to cool completely before removing from their pans.
Peanut Butter Temptations II
Thanks to Sally, who submitted this recipe to Allrecipes.com.
Servings: 18
"Peanut butter tarts with a chocolate covered peanut butter cup in the middle. You will need a mini muffin pan to make these."
Ingredients:
1/2 cup butter
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1 egg 1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
36 miniature chocolate covered peanut butter cups, unwrapped
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, cream together the brown sugar, white sugar and butter. Stir in the peanut butter, then the egg and vanilla. Sift together the flour, baking soda and salt, stir into the peanut butter mixture until the dough comes together. Shape into 1 inch balls and press them into the cups of an unprepared mini muffin pan.
3. Bake for 8 to 10 minutes in the preheated oven. As soon as the cookies come out of the oven, press a mini chocolate covered peanut butter cup down into the center of each cookie until only the top is showing. Allow the cookies to cool completely before removing from their pans.
Friday, March 5, 2010
Don't forget to add the salt!
Did you know salt plays an extremely important role in baked goods? It helps assist the baking soda or baking powder (or both) in improving both the taste and texture of confections. In some recipes it is crucial. Others, it plays only a minor role and its' presence is hardly missed, if at all. In today's case, it didn't seem to matter.
After dinner Lauren and I decided to whip up a quick batch of Blueberry Oat Scones from Epicurious.com. One of my favorite web sites, hands down. I found this recipe in the March '09 edition of Gourmet magazine. Since blueberries are finally starting to make their way into our grocery stores up here, I bought a couple of tubs and used one to make these:
Blueberry Oat Scones
Bon Appétit
July 2009
by Molly Wizenberg
This version of the scone is based on the recipe from the Standard Baking Company. Molly tweaked the recipe slightly in her home kitchen. If using frozen blueberries, do not thaw them before folding into the batter.
Yield: Makes 11 to 12 servings
3 cups all purpose flour
1/3 cup (packed) golden brown sugar
1 tablespoon plus 1 teaspoon baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon coarse kosher salt
11 tablespoons (1 stick plus 3 tablespoons) chilled unsalted butter, cut into 1/2-inch cubes
1 cup plus 3 tablespoons old-fashioned oats
1 cup fresh or frozen blueberries (about 5 1/2 ounces)
1 3/4 cups chilled half and half
1 teaspoon vanilla extract
5 teaspoons raw sugar*
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
Combine flour, brown sugar, baking powder, baking soda, and coarse salt in processor; blend 5 seconds. Add butter. Using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to large bowl. Add 1 cup oats and blueberries; stir to blend evenly.
Stir half and half and vanilla in small bowl. Gradually add to flour mixture, tossing until dough just comes together (dough will be very moist).
Using 1/2-cup measuring cup for each scone, drop dough in mounds onto prepared baking sheets, spacing 3 inches apart. Sprinkle tops with remaining 3 tablespoons oats, then raw sugar.
Bake 15 minutes. Reverse sheets and continue baking until scones are golden and tester inserted into center from side comes out clean, about 12 minutes longer. Transfer scones to rack and cool slightly. Serve warm or at room temperature.
*Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.
We also didn't read the directions properly and added all the oats at once instead of dusting the top of the scones with some of them, but they still turned out just fine. Although I have one warning: no more than 6 scones per sheet pan (NOT cookie sheet!). They spread a LOT! However, since the salt acts with the baking powder and baking soda to make the scones rise, maybe they won't spread as much. I'll make these again though, hopefully the way they are supposed to be made!
Tomorrow: the second half of the blueberries I bought, making blueberry pancakes!
After dinner Lauren and I decided to whip up a quick batch of Blueberry Oat Scones from Epicurious.com. One of my favorite web sites, hands down. I found this recipe in the March '09 edition of Gourmet magazine. Since blueberries are finally starting to make their way into our grocery stores up here, I bought a couple of tubs and used one to make these:
Blueberry Oat Scones
Bon Appétit
July 2009
by Molly Wizenberg
This version of the scone is based on the recipe from the Standard Baking Company. Molly tweaked the recipe slightly in her home kitchen. If using frozen blueberries, do not thaw them before folding into the batter.
Yield: Makes 11 to 12 servings
3 cups all purpose flour
1/3 cup (packed) golden brown sugar
1 tablespoon plus 1 teaspoon baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon coarse kosher salt
11 tablespoons (1 stick plus 3 tablespoons) chilled unsalted butter, cut into 1/2-inch cubes
1 cup plus 3 tablespoons old-fashioned oats
1 cup fresh or frozen blueberries (about 5 1/2 ounces)
1 3/4 cups chilled half and half
1 teaspoon vanilla extract
5 teaspoons raw sugar*
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
Combine flour, brown sugar, baking powder, baking soda, and coarse salt in processor; blend 5 seconds. Add butter. Using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to large bowl. Add 1 cup oats and blueberries; stir to blend evenly.
Stir half and half and vanilla in small bowl. Gradually add to flour mixture, tossing until dough just comes together (dough will be very moist).
Using 1/2-cup measuring cup for each scone, drop dough in mounds onto prepared baking sheets, spacing 3 inches apart. Sprinkle tops with remaining 3 tablespoons oats, then raw sugar.
Bake 15 minutes. Reverse sheets and continue baking until scones are golden and tester inserted into center from side comes out clean, about 12 minutes longer. Transfer scones to rack and cool slightly. Serve warm or at room temperature.
*Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.
We also didn't read the directions properly and added all the oats at once instead of dusting the top of the scones with some of them, but they still turned out just fine. Although I have one warning: no more than 6 scones per sheet pan (NOT cookie sheet!). They spread a LOT! However, since the salt acts with the baking powder and baking soda to make the scones rise, maybe they won't spread as much. I'll make these again though, hopefully the way they are supposed to be made!
Tomorrow: the second half of the blueberries I bought, making blueberry pancakes!
Thursday, February 25, 2010
In search of: Spanish rice recipe!
So most of you know I teach kids how to cook in our After-School Program. Next week we will be making something that makes my daughter VERY happy: Double Decker Tacos.
Now, while my recipe doesn't have that distinctive flavor of Taco Bell, it's a whole lot fresher and better for you. We'll use lean ground beef and a homemade Mexican seasoning. We *could* make homemade tortillas, but we need them to hold together and I've never made them before, so we'll use store-bought this time. Maybe after I've tried making the homemade tortillas will we try it on a double-decker.
The problem is we have to use 1 to 1 1/2 hours of time. And double decker tacos are quick. So we have to make something else!
The good news is I have a very good friend who is Mexican. So I've put a phone call in to her to see if she might have a good recipe. Hopefully she does. But in the mean time, if it's gonna be something short and quick, that's what we'll have to do.
However, if any of my readers have a good, kid-friendly (read: not too spicy) Spanish rice recipe, please feel free to share it with me!
Now, while my recipe doesn't have that distinctive flavor of Taco Bell, it's a whole lot fresher and better for you. We'll use lean ground beef and a homemade Mexican seasoning. We *could* make homemade tortillas, but we need them to hold together and I've never made them before, so we'll use store-bought this time. Maybe after I've tried making the homemade tortillas will we try it on a double-decker.
The problem is we have to use 1 to 1 1/2 hours of time. And double decker tacos are quick. So we have to make something else!
The good news is I have a very good friend who is Mexican. So I've put a phone call in to her to see if she might have a good recipe. Hopefully she does. But in the mean time, if it's gonna be something short and quick, that's what we'll have to do.
However, if any of my readers have a good, kid-friendly (read: not too spicy) Spanish rice recipe, please feel free to share it with me!
Sunday, February 21, 2010
Sunday dinner: beef teriyaki
This was probably one of the best made-from-scratch Chinese recipes I've ever had. It was a bit too sweet, so I might alter the sauce ingredients a bit to use less rice wine vinegar. Or find something less sweet but still has the same general flavor. I'll work on that part. If you try this recipe and alter the sauce, let me know what you did!
Also, we use a flank steak and sliced it thin against the grain. Then we just cooked it in the pan instead of grilling it or cooking it in a pan. It all turned out quite tasty and we WILL be making it again! I'm sure could use frozen broccoli and canned mushrooms, even frozen carrot coins, just to save some money. But I wouldn't cook them as long since they're already par-boiled to begin with.
Oh and double the sauce. DEFINITELY.
BEEF TERIYAKI
1/4 cup light soy sauce
1/4 cup mirin (Japanese sweet rice wine)
1/4 cup sake (Japanese rice wine)
2 Tbsp plus 1/2 tsp sugar
1/2 small Golden Delicious apple, grated (about 1/4 cup)
3 medium carrots, peeled and sliced on the bias (about 1 1/4 cup)
1 bunch broccoli, cut into medium florets (about 2 cups)
2 Tbsp vegetable or peanut oil
1 tsp fresh ginger, minced (I used bottled minced ginger)
2 cloves garlic, minced (used bottled again)
2 scallions, white and green parts, sliced thin
4 oz. shiitake or button mushrooms, quartered
1/2 tsp kosher or coarse sea salt
2 lbs. beef skirt steak cut into 4 steaks (we used flank steak, sliced thin)
Accommpaniment: steamed short grain white rice
In small saucepan over medium heat, stir together soy sauce, mirin, sake, 2 tbsp sugar and grated apple. Bring to boil, then reduce heat and simmer, uncovered, until slightly thickened, about 5 minutes. Keep warm.
In medium saucepan of boiling water, cook carrots until just slightly tender, about 2 minutes. Add broccoli and continue boiling until all vegetables are tender, about 1 1/2 minutes longer. Using slotted spoon, remove vegeatbles. Set aside. NOTE: If cooking veggies ahead of time, shock them in an ice bath after boiling to keep from cooking.
In large wok or saute pan over moderately high heat, heat oil until hot but not smoking. Add ginger, garlic, and scallions and stir fry until aromatic, about 30 seconds. Add carrots, broccoli, mushrooms, salt, and remaining sugar and stir fry unitl veggies are tender and heated through, about 4 minutes. Transfer to serving platter. Add steaks ot pan and sear until browned, 1-2 minutes per side. Add reserved sauce, reduce heat to moderate, and simmer steaks, turning once, until sauce is reduced to syrupy consistency and steaks are cooked to medium doneness, about 2 minutes longer.
Transfer steaks to cutting board and thinly slice on bias. Transfer to serving platter and top with sauce. Serve with steamed rice.
Also, we use a flank steak and sliced it thin against the grain. Then we just cooked it in the pan instead of grilling it or cooking it in a pan. It all turned out quite tasty and we WILL be making it again! I'm sure could use frozen broccoli and canned mushrooms, even frozen carrot coins, just to save some money. But I wouldn't cook them as long since they're already par-boiled to begin with.
Oh and double the sauce. DEFINITELY.
BEEF TERIYAKI
1/4 cup light soy sauce
1/4 cup mirin (Japanese sweet rice wine)
1/4 cup sake (Japanese rice wine)
2 Tbsp plus 1/2 tsp sugar
1/2 small Golden Delicious apple, grated (about 1/4 cup)
3 medium carrots, peeled and sliced on the bias (about 1 1/4 cup)
1 bunch broccoli, cut into medium florets (about 2 cups)
2 Tbsp vegetable or peanut oil
1 tsp fresh ginger, minced (I used bottled minced ginger)
2 cloves garlic, minced (used bottled again)
2 scallions, white and green parts, sliced thin
4 oz. shiitake or button mushrooms, quartered
1/2 tsp kosher or coarse sea salt
2 lbs. beef skirt steak cut into 4 steaks (we used flank steak, sliced thin)
Accommpaniment: steamed short grain white rice
In small saucepan over medium heat, stir together soy sauce, mirin, sake, 2 tbsp sugar and grated apple. Bring to boil, then reduce heat and simmer, uncovered, until slightly thickened, about 5 minutes. Keep warm.
In medium saucepan of boiling water, cook carrots until just slightly tender, about 2 minutes. Add broccoli and continue boiling until all vegetables are tender, about 1 1/2 minutes longer. Using slotted spoon, remove vegeatbles. Set aside. NOTE: If cooking veggies ahead of time, shock them in an ice bath after boiling to keep from cooking.
In large wok or saute pan over moderately high heat, heat oil until hot but not smoking. Add ginger, garlic, and scallions and stir fry until aromatic, about 30 seconds. Add carrots, broccoli, mushrooms, salt, and remaining sugar and stir fry unitl veggies are tender and heated through, about 4 minutes. Transfer to serving platter. Add steaks ot pan and sear until browned, 1-2 minutes per side. Add reserved sauce, reduce heat to moderate, and simmer steaks, turning once, until sauce is reduced to syrupy consistency and steaks are cooked to medium doneness, about 2 minutes longer.
Transfer steaks to cutting board and thinly slice on bias. Transfer to serving platter and top with sauce. Serve with steamed rice.
Saturday, February 20, 2010
The World's Greatest Restaurant: Simon and Seaforts
I love Simon and Seafort's in Anchorage. You can come in wearing a tux or shorts, they don't care. Their views of Cook Inlet are spectacular, especially at sunset. The wait staff is always top-notch. But the food? Oohhhhhh the food. A slab of prime rib and two fabulous Alaskan King Crab legs for $30. Heaven on earth.
One of my favorite dishes at Simon's is their Baked Chicken Dijon. Big, fat chicken breasts dredged in a mix of dijon, butter, and garlic, then in a mix of parsley, parmesan, and Panko. Then bake it in the oven.
I was lucky enough on a visit a long time ago to get their recipe for this succulent dish. Of course, they don't reveal *all* their secrets (and what decent chef does??), and one of the things they keep you guessing on is the cook time.
Wayyyyy back when I was a novice cook, I made this dish and threw it in the 350 oven for the 15 minutes it recommended. No, that's not a typo. What chicken breast cooks in a 350 oven in 15 minutes?? So I've adjusted it to 30 and we're all good now.
At Simon's they usually serve with a choice of baked potato or rice pilaf. I usually go for the pilaf and a side salad. But don't forget the loaves of fresh sourdough bread they give you. And a full selection of wines and Alaskan beers. This is the one restaurant I will recommend to ANY visitor to my home state. And usually they come back and say "Thanks for the recommendation, it was perfect!" I couldn't agree more.
BAKED CHICKEN DIJON
5 teaspoons Dijon mustard
1 cube butter
1 clove garlic
4 boneless, skinless chicken breasts
2 tablespoons fresh parsley, minced
5 tablespoons Parmesan cheese, shredded
1 1/2 cups Panko bread crumbs
Melt butter in saute pan over low heat. Add garlic, simmer on low heat for 5 minutes.
Blend in mustard, stirring well with a whisk. Remove from heat and let cool enough to touch, but not solidified. Whip vigorously until mixture thickens.
Mix parsley, cheese, and bread crumbs together, blending well. Dip chicken breasts in butter mixture, coating all surfaces, then in bread mixture, packing crumbs onto chicken to coat well. Place chicken in a single layer in a low pan. Cover and refrigerate for several hours to set breading.
Place chicken breasts on sheet pan and bake at 350 for 25-30 miutes. Serve with rice pilaf and steamed broccoli.
One of my favorite dishes at Simon's is their Baked Chicken Dijon. Big, fat chicken breasts dredged in a mix of dijon, butter, and garlic, then in a mix of parsley, parmesan, and Panko. Then bake it in the oven.
I was lucky enough on a visit a long time ago to get their recipe for this succulent dish. Of course, they don't reveal *all* their secrets (and what decent chef does??), and one of the things they keep you guessing on is the cook time.
Wayyyyy back when I was a novice cook, I made this dish and threw it in the 350 oven for the 15 minutes it recommended. No, that's not a typo. What chicken breast cooks in a 350 oven in 15 minutes?? So I've adjusted it to 30 and we're all good now.
At Simon's they usually serve with a choice of baked potato or rice pilaf. I usually go for the pilaf and a side salad. But don't forget the loaves of fresh sourdough bread they give you. And a full selection of wines and Alaskan beers. This is the one restaurant I will recommend to ANY visitor to my home state. And usually they come back and say "Thanks for the recommendation, it was perfect!" I couldn't agree more.
BAKED CHICKEN DIJON
5 teaspoons Dijon mustard
1 cube butter
1 clove garlic
4 boneless, skinless chicken breasts
2 tablespoons fresh parsley, minced
5 tablespoons Parmesan cheese, shredded
1 1/2 cups Panko bread crumbs
Melt butter in saute pan over low heat. Add garlic, simmer on low heat for 5 minutes.
Blend in mustard, stirring well with a whisk. Remove from heat and let cool enough to touch, but not solidified. Whip vigorously until mixture thickens.
Mix parsley, cheese, and bread crumbs together, blending well. Dip chicken breasts in butter mixture, coating all surfaces, then in bread mixture, packing crumbs onto chicken to coat well. Place chicken in a single layer in a low pan. Cover and refrigerate for several hours to set breading.
Place chicken breasts on sheet pan and bake at 350 for 25-30 miutes. Serve with rice pilaf and steamed broccoli.
Tuesday, February 16, 2010
Well, now, this was disappointing.
It's such a shame when you buy a 4-pound cut of meat, bake it for twice as long as the recipe states because it isn't done, then slice it up and your family decides it sucks. You decide it sucks too. And yet it sounded SO good!
This is what happened to us last night. Nearly 4 pounds of beautiful pork loin rubbed down with salt and pepper, then glazed with a puree of apricots, rum, honey and thyme. You'd think the rum itself would make it taste better. But in the end it would being a complete waste of money, both on the loin and the electricity used to run my oven.
Blah.
Roasted Loin of Pork with Apricot-Rum Glaze
This easy apricot glaze will keep up to a week if refrigerated. Try pairing it with chicken, as well.
1 cup dried apricots
3/4 cup water
1/2 cup dark rum
1 teaspoon olive oil
1/2 cup chopped onion
4 garlic cloves, minced
1/4 cup honey
2 teaspoons chopped fresh thyme
1 (4-pound) boneless pork loin roast, trimmed
Cooking spray
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400º.
Combine the first 3 ingredients in a small microwave-safe bowl. Microwave at HIGH 4 minutes.
Heat oil in a medium saucepan over medium heat. Add onion and garlic; cook 5 minutes or until tender, stirring frequently. Add apricot mixture; cook 10 minutes or until apricots are soft. Stir in honey and thyme. Place mixture in a food processor; process until smooth, scraping sides. Reserve 1/2 cup apricot mixture to serve with pork.
Place pork on the rack of a broiler pan coated with cooking spray. Sprinkle pork with salt and pepper. Brush 1/2 cup apricot mixture over pork. Bake at 400º for 10 minutes. Reduce oven temperature to 350º (do not remove pork from oven). Bake 1 hour or until thermometer registers 155º, brushing with 1/2 cup apricot mixture after 30 minutes. Let stand 10 minutes before slicing. Serve with reserved 1/2 cup apricot mixture.
Yield: 12 servings (serving size: 3 ounces pork and about 2 teaspoons sauce)
CALORIES 235 (37% from fat); FAT 9.7g (sat 3.3g,mono 4.5g,poly 1g); IRON 1.5mg; CHOLESTEROL 73mg; CALCIUM 32mg; CARBOHYDRATE 10.1g; SODIUM 261mg; PROTEIN 22.2g; FIBER 0.2g
Cooking Light, APRIL 2004
This is what happened to us last night. Nearly 4 pounds of beautiful pork loin rubbed down with salt and pepper, then glazed with a puree of apricots, rum, honey and thyme. You'd think the rum itself would make it taste better. But in the end it would being a complete waste of money, both on the loin and the electricity used to run my oven.
Blah.
Roasted Loin of Pork with Apricot-Rum Glaze
This easy apricot glaze will keep up to a week if refrigerated. Try pairing it with chicken, as well.
1 cup dried apricots
3/4 cup water
1/2 cup dark rum
1 teaspoon olive oil
1/2 cup chopped onion
4 garlic cloves, minced
1/4 cup honey
2 teaspoons chopped fresh thyme
1 (4-pound) boneless pork loin roast, trimmed
Cooking spray
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400º.
Combine the first 3 ingredients in a small microwave-safe bowl. Microwave at HIGH 4 minutes.
Heat oil in a medium saucepan over medium heat. Add onion and garlic; cook 5 minutes or until tender, stirring frequently. Add apricot mixture; cook 10 minutes or until apricots are soft. Stir in honey and thyme. Place mixture in a food processor; process until smooth, scraping sides. Reserve 1/2 cup apricot mixture to serve with pork.
Place pork on the rack of a broiler pan coated with cooking spray. Sprinkle pork with salt and pepper. Brush 1/2 cup apricot mixture over pork. Bake at 400º for 10 minutes. Reduce oven temperature to 350º (do not remove pork from oven). Bake 1 hour or until thermometer registers 155º, brushing with 1/2 cup apricot mixture after 30 minutes. Let stand 10 minutes before slicing. Serve with reserved 1/2 cup apricot mixture.
Yield: 12 servings (serving size: 3 ounces pork and about 2 teaspoons sauce)
CALORIES 235 (37% from fat); FAT 9.7g (sat 3.3g,mono 4.5g,poly 1g); IRON 1.5mg; CHOLESTEROL 73mg; CALCIUM 32mg; CARBOHYDRATE 10.1g; SODIUM 261mg; PROTEIN 22.2g; FIBER 0.2g
Cooking Light, APRIL 2004
Monday, February 15, 2010
What's the scoop with corn bread???
It seems like every time I make a new version of corn bread, it never comes out right. I picked out a recipe from Epicurious that got great reveiws, yet when I tasted it, it was dry and crumbly. And little to no corn bread flavor. I don't get it. And this recipe was a pain to boot...beating yolks till they're pale, whites till they form stiff peaks, preheating the cast iron skillet then adding bacon grease...UGHRRR!
I'm frustrated beyond belief. The only *decent* corn bread I've ever had is Trader Joes. But we don't have one in Alaska. So I have to ask my mom to mail me some all the time. It's more work than it's worth.
The only decent recipe we've tried is one Rob found on Allrecipes.com. But it calls for so much butter my arteries cringe at the sight of it in the oven. I just can't do that to myself on a regular basis.
So after the disappointing corn bread (the first dish I made in my new cast-iron skillet too!) I made a Thin French Apple Tart from myrecipes.com. This was a much more acceptable dish. Quite yummy, don't know that Lauren will like it but I beleive Alex well. I think it would be good topped with a little creme fraiche or lightly whipped heavy cream with a little sugar. I encourage you to seek this one out and try it. The kiddos can help with it too...older kids can help slice the apples and younger ones can help assemble it. We might even make it soon in my friday baking class at the school!
I'm frustrated beyond belief. The only *decent* corn bread I've ever had is Trader Joes. But we don't have one in Alaska. So I have to ask my mom to mail me some all the time. It's more work than it's worth.
The only decent recipe we've tried is one Rob found on Allrecipes.com. But it calls for so much butter my arteries cringe at the sight of it in the oven. I just can't do that to myself on a regular basis.
So after the disappointing corn bread (the first dish I made in my new cast-iron skillet too!) I made a Thin French Apple Tart from myrecipes.com. This was a much more acceptable dish. Quite yummy, don't know that Lauren will like it but I beleive Alex well. I think it would be good topped with a little creme fraiche or lightly whipped heavy cream with a little sugar. I encourage you to seek this one out and try it. The kiddos can help with it too...older kids can help slice the apples and younger ones can help assemble it. We might even make it soon in my friday baking class at the school!
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