Sunday, September 20, 2009
Saturday, September 19, 2009
2 cups diced tomatoes (I used canned)
1 cup chicken broth
1/4 cup red wine
2 Tbs. lime juice
1 1/2 tsp. ground cumin
1 tsp ground oregano
1 seeded and sliced jalapeno (I used two)
3 Tbs. cilantro (I used a handful)
1 large onion,thickly sliced
1/2 tsp. salt
1/2 tsp. pepper
Put everything in a slow cooker cook on low for 8 hours. I didn't really time this. I just checked when the meat could be pulled. I took the meat out, and shredded it and then I thought what a shame to throw out all this liquid so I blended it with my immersion blender. I poured it out of the slow cooker, put the beef back in and moistened it with a bit of the sauce.
Sunday, August 16, 2009
8 ounces cream cheese, at room temperature
1/3 cup sugar
2 extra-large egg yolks, at room temperature
2 tablespoons ricotta cheese
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 tablespoon grated lemon zest (1 lemon)
2 sheets (1 box) frozen puff pastry, defrosted (Note: you could easily double the amount of pastry and have enough filling)
1 egg beaten with 1 tablespoon water, for egg wash
From Paula Deen (with some changes)
1 (3 to 4-pound) boneless chuck roast
1 teaspoon House Seasoning, (I used Lawry's Season Salt and Garlic Powder)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 cup thinly sliced onion wedges
3 cloves garlic, crushed
2 bay leaves
1 (10 3/4-ounce) can cream of mushroom soup (I used two - we're saucey people)
1/4 cup red wine (doubled the wine)
2 tablespoons Worcestershire sauce
1 tablespoon beef bouillon granules (didn't use)
3/4 cup water
Preheat oven to 350 degrees F.
Rub seasoning into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan (I used a big dutch oven). Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster pan with meat and bay leaves. Note: I did everything in the dutch oven.
Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.
Cover pan with lid and bake for 3 to 3 1/2 hours or until tender.
Remove and discard the bay leaves.
Saturday, August 15, 2009
1 cup of ricotta cheese
2-3 tbsp asiago cheese, grated
10-15 fresh basil leaves, chopped
1/2 tsp oregano
Sea salt and fresh cracked pepper
2 garlic cloves, minced
Italian style panko crumbs
Sunday, July 5, 2009
The 'grilled cheese' sandwiches were wonderful though. In fact, I'm craving it right now. Don't use the crappy grocery store mozzerella....get the fresh stuff from the deli or from SAMS.
Extra-virgin olive oil
3 cloves garlic, smashed
2 large carrots, chopped
1 medium onion, chopped
2 ribs celery, sliced
1 bay leaf
4 fresh thyme sprigs
3 quarts low-sodium chicken broth
5 parsley stems, plus 1/4 cup finely chopped flat-leaf parsley, for garnish
4 black peppercorns
Grated Parmigiano-Reggiano, for garnish
For the meatballs:
1 medium onion, diced
6 links organic chicken-apple sausage meat
1 teaspoon fresh thyme leaves
1 handful fresh parsley leaves
1/4 cup grated Parmigiano-Reggiano
2 pounds frozen cheese tortellini, store bought
Kosher salt and freshly ground black pepper
For the soup:
Set a large stock pot over medium heat. Add olive oil, half the garlic, carrot, onion, celery, bay leaf, and thyme and gently saute until fragrant, about 5 to 7 minutes. Pour in chicken broth, add parsley stems, black peppercorns and salt, to taste. Bring to a boil then reduce heat to simmer while you work on meatballs and tortellini.
For the meatballs:
Caramelize the diced onion in a saute pan with a little olive oil over medium heat. Add the sausage, egg, onion, thyme, parsley, and cheese to the bowl of a food processor and pulse until they all come together. Season with salt and pepper. Heat a skillet with a few tablespoons of olive oil until just smoking. Use a small ice cream scoop to drop meatballs onto skillet. Cook, turning, until golden brown.
Drop tortellini straight from freezer into soup. Cook until they float. Once meatballs are browned, add to pot of chicken broth. Bring to a simmer and cook for 2 or 3 minutes. Give soup a final seasoning and serve in shallow bowls with a small shower of Parmesan, olive oil, and parsley.
Grilled Cheese Sandwich
4 slices thick-cut sourdough bread
1 ball (1 pound) fresh mozzarella, cut into 1/4-inch slices
2 plum tomatoes, cut into thick slices
1 cup fresh basil pesto, recipe follows (I used jarred)
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1/2 cup pine nuts
2 cups fresh basil leaves
1 cup fresh Italian parsley leaves
1/2 cup Parmesan or Romano
2 garlic cloves
1/4 teaspoon salt
1/2 cup extra-virgin olive oil
Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured.
Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich. Drizzle olive oil over skillet's surface and place sandwiches on the hot skillet or panini press. If using a skillet, place another heavy skillet over the top to form a "press". Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges.
It was a quiet 4th of July. We stayed in and I made Strawberry Margaritas (that strangely just tasted like regular margaritas).
Saturday, June 27, 2009
Monday, June 22, 2009
To go with, I breaded some thin pork chops and did a quick fry in the same skillet until they were golden brown. Probably 3 minutes a side.
With the fat left in the skillet, I made a roux and then poured in some milk, salt and pepper (with a dash of cayenne and garlic powder) to make a cream gravy.
Good dinner. The leftover pork chops were great on a bakery bun with a bit of mayo!
Saturday, June 13, 2009
We began with a pork roast with a rub. This was on the longest -- about 8 hours and was used for sandwiches. We poured a bit of Sweet Baby Rays on top.
The chicken was the best. It was on for about 4 hours and was coated in a jerk seasoning. I used the leftovers in enchiladas. The breast meat was so juicy it was unbelievable...I've never seen it like that before.
And then some beef. Again we used the chipolte marinade. This was just a cheap piece of some type of roast. Should have taken it off earlier - it was still good but not my favorite.
Wednesday, April 29, 2009
1/2 cup flour
1/4 cup ketchup
1 tsp Dijon mustard
1 tbsp Worcestershire sauce
1 quart beef broth
salt and black pepper to taste
Sunday, April 26, 2009
Wednesday, April 22, 2009
I told myself that I was going to follow the recipe (for once) but decided at the last minute to double the sauce. My advice: DON'T DO IT. It's more of a glaze than a sauce (at least mine was) and it was a bit too much.
We liked these. Ok...we liked these a lot. I'll make them again. I would even make them for other people. I liked the consistency of the meatball and in spite of the numerous steps it didn't take that long to throw together.
1 1/2 pounds ground beef
3/4 cup oats
1 cup milk
3 tablespoons very finely minced onion
1 1/2 teaspoon salt
plenty of ground black pepper
1 cup ketchup
2 tablespoons sugar
3 tablespoons vinegar
2 tablespoons Worcestershire
4 to 6 tablespoons onion
Dash of Tabasco
Preheat oven to 350 degrees. Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes. Remove from freezer and immediately dredge in unseasoned flour. Brown meatballs in canola oil until just brown. Place into a baking dish.
Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes.
Sorry no picture -- it was kind of....well....white....and it didn't look that great in a photo. But trust me it tastes good!
1 pound bacon
1 cup mayonnaise
1 cup sour cream
1 tomato - peeled, seeded and diced
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels. In a medium bowl, combine mayonnaise and sour cream. Crumble bacon into the sour cream and mayonnaise mixture. Mix in tomatoes just before serving.
Monday, April 13, 2009
I love lentils and sausage. I know it's probably a 'cold weather' meal, but, when do we get cold weather?? Of course as many of our family will tell us...our house is like a meat locker due to the a/c being on as low as it it! No wonder my bread dough won't rise, huh?
Sunday, April 12, 2009
Angel Food Cake with Pineapple Cream and Raspberries
I liked the recipe because it utilized the bread machine and I've had so much trouble getting dough to rise. And ya know, my mom never baked bread. She is a great cook but I never 'saw' bread being made -- so when someone says (for instance) 'the dough should be slightly sticky...' I have no idea what that looks like! But anyway -- these turned out nicely and I already have plans to make some hamburger and hotdog rolls the same way!
Friday, April 10, 2009
As irritating as she can be, I tend to like Rachael Ray recipes. We like recipes with lots of sauce and lots of flavor and they usually don't disappoint. This recipe, however, did disappoint. Absolutely no flavor at all. I've thought about what to do differently next time and decided there wouldn't be a next time -- too many other recipes in my to-do pile. The only good thing about the recipe was how wonderful and creamy the fresh mozzarella got as it melted.
Just in case you want to play around with this -- here's the recipe. Maybe some additional garlic?
Caprese Mezza Luna
Recipe courtesy Rachael Ray, 2007
1/3 to 1/2 cup extra-virgin olive oil
2 cloves crushed garlic
4 large flour tortillas, about 10 to 12 inches
1 ball fresh mozzarella, thinly sliced
12 leaves fresh basil, shredded
2 vine ripe tomatoes, thinly sliced
Salt and freshly ground black pepper
Heat oil in a small pot with garlic until it bubbles, simmer a minute. Brush a skillet with garlic oil and heat over medium-high heat. Add the first tortilla and blister it 30 seconds, flip and cover half of the surface with arranged layers of mozzarella, basil and tomatoes, season with salt and pepper and fold over the quesadilla, cook 30 seconds on each side to set. Remove from pan and repeat. In less than 10 minutes, you'll have 4 half moons (mezza lunas). Cut into quarters and serve.
Thursday, April 9, 2009
Our caravan of campers. We're really roughing it, huh?
Good location for an afternoon nap.
Hardly anything better than grilled hotdogs for lunch!
He sauteed --
in some oil.
Then added the beef and beef broth to the pot. That simmered for a bit until the veg was tender and then added a slurry of cornstarch and beer.
The final result was served with chunks of crusty bread that had been toasting slowly on the grill. Both the stew and the bread had a nice smokey flavor to it. It would have been nice to get a final picture of it had I not dove head first into my bowl forgetting all about my camera!
1 tablespoon extra-virgin olive oil, once around the pan
1 tablespoon butter
1 lb smoked sausage, cut into bitesize chunks
1 medium onion, chopped
2 celery ribs, chopped
1 green bell pepper, chopped (I leave out because we don't like)
1 fresh bay leaf or dried bay leaf
2 tablespoons cayenne pepper sauce
2-3 tablespoons all-purpose flour
1 (14 ounce) can diced tomatoes with juice
1 (14 ounce) can chicken stock or chicken broth
1 palmful of cajun seasoning (I actually used two but we're spice hounds)
1 teaspoon Worcestershire sauce
1 lb medium shrimp, raw,deveined and peeled
Place a large, deep skillet over medium high heat.
Add oil and butter to the pan.
Add onion, celery, pepper, bay, and cayenne.
Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more.
Stir in tomatoes and broth and season with cajun seasoning, garlic, and Worcestershire.
Bring liquids to a boil and add shrimp.
Simmer shrimp 5 minutes until pink and firm.
Remove the pot from the heat and place on a trivet.
Ladle jambalaya into shallow bowls over white rice OR using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya.
Sunday, March 29, 2009
1 lb of shrimp, peeled and deveined
3/4 lb penne or other short pasta
1 onion, diced
2 cloves garlic, minced
1/2 cup of dry white wine
1 8 oz can tomato sauce
1 cup heavy cream
Salt and pepper
Friday, March 27, 2009
Friday, March 20, 2009
Maple Hot Wings
Serves 4 Wing Lovers
6-7 whole chicken wings, divided (I used an entire bag of the quick frozen wings from SAMS)
1/3 cup teriyaki sauce
1/3 cup lite soy sauce
1/4 cup barbeque sauce
1 TBSP minced garlic
2 tsp onion powder
1 tsp black pepper
1 1/3 cup maple syrup
2 serrano peppers, sliced (I used a healthy pinch of crushed red pepper)
Oil, for frying (I didn't need oil, see below)
Heat oil to 375 degrees. (I threw the wings on the grill and cooked them for about 45 minutes - they were frozen when I put them on there). Meanwhile, in a medium saucepan over medium heat, combine teriyaki sauce, soy sauce, garlic, onion powder, pepper, maple syrup, barbeque sauce, and serrano peppers (or crushed red pepper). Bring to a low boil and simmer to allow it to thicken. Fry the wings until cooked through (should be about 10 minutes). Remove serrano peppers. Pour sauce over wings and shake to coat.
These were sweet and spicy and sticky and delicious! Serve with Bleu Cheese dressing (1/2 cup mayo, 1/2 cup sour cream, 4 ounces of bleu cheese, salt, pepper, couple of shakes of garlic powder, 1 tsp of sugar and a dash of red wine vinegar).
Oh...I also recommend having some wet-wipes around for cleanup!
Sunday, March 15, 2009
12 ounce jar roasted red peppers
6 tablespoons lemon juice
3 tablespoons tahini
2 cloves of garlic
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon chopped fresh parsley
Saturday, March 14, 2009
- Beef Stew at Greta's
- Roasted Potatoes to put in the Beef Stew
- Breakfast Sausage
- Brown Bread for Breakfast
- Shepherds Pie
- Toasted Special's!!
- Club Orange
- Bulmers Irish Cider, and finally,
I did see Bacon and Cabbage on a few menus, but bacon in Ireland is not like our bacon. It's more like our country ham.
Regardless, I love Corned Beef. I buy them primarily around St. Patricks Day because they're on sale. And....here is my second use of the slow cooker this week.
1 Corn Beef (I use the flat cut)
1 Bottle of Guinness
1/4 cup of Spicy Brown Mustard
Mix the beer and mustard and that funky flavor packet that comes with the meat. Pour over the meat in the slow cooker. Add enough water to cover the meat. I cook on low ALL DAY LONG until the beef is cooked through and passes the slice/crumble test. I kind of want it to fall apart like pulled pork. That's just me though.
Friday, March 13, 2009
The first is a BBQ Chicken. Remember the chicken I thawed for the sweet and sour dish?? It was a huge package of bone in chicken breasts (for the sweet and sour chicken, I deboned them) and I had three left. I think I feel better about the slow cooker now. :)
3 Large Chicken Breast
1 Bottle of Sweet Baby Rays Chipolte BBQ Sauce
1 Large Onion, Sliced
Salt, Pepper, Garlic Powder
1/2 Bottle of Beer
Place the chicken in the slow cooker and place the sliced onions on top. Mix the BBQ sauce with the beer and the spices. Pour over the chicken; cover the pot and cook on low for 8 hours. Remove the chicken breasts and shred using the two-fork method. Return to the pot to coat with the sauce. Serve on fresh bakery rolls (or the cheap rolls in the bread aisle...it doesn't really matter).
Sunday, March 8, 2009
I don't cook anything Asian and have it turn out tasting Asian. And when I read things that say 'better than take-out,' I'm thinking yeah, right.... I was going to first make this for my mom on her birthday and then I chickened out; then it was on our weekly menu for two weeks after that but I somehow managed to avoid it.
But then I THAWED THE CHICKEN. And that means commitment in our house! So here ya go. I followed the recipe exactly but next time I would add some red pepper flakes to the sauce. Also I chunked the chicken into about 1 inch cubes but some of the pieces were thinner and smaller due to the dynamics of the chicken breast of course... anyway, Mark commented that he liked the smaller pieces better so I will cut them smaller next time. Oh....one more thing -- I had to read and re-read the cornstarch and egg bit because it seemed backwards to me. But it works -- dredge in cornstarch and then roll them around in the egg. Gives it a great crunch and color.
Sweet and Sour Chicken
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar ( I used rice wine vinegar)
1 tablespoon soy sauce
1 teaspoon garlic salt
Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stove top. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.
Sunday, March 1, 2009
1/4 cup Paprika
1/4 cup Pepper
1/4 cup Kosher Salt
2 TB Cayenne
2 TB Garlic Powder
2 TB Onion Powder
2 TB Chili Powder
Friday, February 27, 2009
Sunday, February 22, 2009
1 pound ground beef
Salt and pepper
2 cloves garlic, grated or minced
1 large egg, plus 1 egg yolk
2 handfuls grated Parmigiano-Reggiano
2 handfuls plain bread crumbs
3 tablespoons sliced or finely chopped sage leaves
3 tablespoons extra-virgin olive oil
8 ounces Gorgonzola
1 tablespoon butter
2 fresh bay leaves
1 onion, finely chopped
1 cup chicken stock
1 (15-ounce) can crushed tomatoes
1/2 cup cream
Ladle sauce into shallow bowls and top with big stuffed meatballs and potatoes alongside, if desired.
Saturday, February 21, 2009
2 tablespoons fresh lemon juice
1 tablespoon tahini (roasted sesame seed paste)
1 teaspoon ground cumin
1/4 teaspoon salt
1 (15-ounce) can black beans, rinsed and drained
1 small jalapeño pepper, chopped (about 2 tablespoons)
Dash of crushed red pepper
2 teaspoons extra-virgin olive oil
Dash of ground red pepper
Saturday, February 14, 2009
Here's the recipe I gave her.
1 (16 ounce) package dry ziti pasta
1 pound mild Italian sausage
1 (15 ounce) container ricotta cheese
1 large yellow onion, minced
2 teaspoons minced garlic
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 (26 ounce) jars spaghetti sauce, divided
2 cups shredded Italian cheese blend
Preheat oven to 350 degrees. Grease a 9x13 inch baking dish. Cook the pasta about 8 minutes in boiling salted water until almost cooked through. Drain.
While pasta is cooking, heat a large skillet over medium heat. Add the sausage, and cook and stir until brown, about 10 minutes. Drain sausage and set aside. Stir together the ricotta, egg, onion, garlic, and oregano in a large bowl until well combined. Stir in the drained pasta, the drained sausage, salt, pepper, and 1/2 jar of the spaghetti sauce; mix well.
In the prepared baking dish, cover the bottom with 1/3 jar of spaghetti sauce. Layer 1/2 of the pasta mixture, 1/3 jar of spaghetti sauce, and 1/2 of the shredded cheese. Then layer the remaining 1/2 of the pasta, 1/3 of the sauce, and 1/2 of the cheese. Sprinkle with basil. Cover the dish tightly with aluminum foil.
Bake until heated through, about 20 minutes. Uncover; return to the oven and bake until cheese is melted, 5 to 10 more minutes.
Friday, February 13, 2009
He calls me back a few minutes later and says, 'I just couldn't do it.' And then sends me a pic of his dinner. His choice for dinner was sauteed chicken breasts and fresh zucchini sauteed in olive oil, garlic, salt and pepper.
Tuesday, February 10, 2009
Saturday, February 7, 2009
To go with the veg, I lightly breaded some thin pork chops and fried them in a bit of oil. They were ok. Just ok. I was counting on the vegetables to be the big taste at this meal and it was.
Monday, February 2, 2009
I hadn't been to Panda Garden in years but I've been wanting Chinese food in a real restaurant. I have good memories of getting those massive quantity entrees that everyone at the table feeds from. Hoping that it was still good, we gave it a go. What a good decision.
First of all - I didn't see anything on the menu (I'm talking dinner) that was over 7.50. The prices are unbelievably low, the family who apparently owns and works at the restaurant are tireless, attentive and somewhat intimidating. Mrs. Owner made us laugh with how fast she talked and how strong her accent was -- throwing Mark into a tail spin when she asked what kind of soup he wanted......wontonoreggdropsoup?....huh? WONTONOREGGDROPSOUP? Oh, right....Won Ton please!
Portions were huge. Mom ordered the dumpling appetizer. She got (and shared) 6 very large fried dumplings. Then she ordered the MooShu Pork that was enough to feed three people. I mean, three HUNGRY people. Mark got a combo platter with Shrimp and Lobster Sauce, Soup and an Eggroll. I had Mongolian Beef with an Eggroll. Again, enough to feed three people. When Mrs. Owner brought our food out, she was so cute (and scary) and wouldn't let us lift the covers off our dishes! Next time we'll be splitting a meal.
Our bill for all that food was 30.00. Ok...honestly....Mark and I can spend 20.00 at McDonalds (Not really. Ok. Yeah, sometimes). We'll go back and maybe next time I'll have the nerve to snap a picture. Of Mrs. Owner, of course AND the food.
Sunday, February 1, 2009
Enough Said :)