Friday, July 31, 2009
Thursday, July 30, 2009
Tuesday, July 28, 2009
My fiance and I stopped at a farmer's market yesterday to pick up pumpkins. They had some nice heads of cabbage too for only a dollar- so we picked one up. The following is my favorite recipe for cole slaw, and I turned the rest of the family on to it as well. The recipes are adapted from my cookbook "Art of the Grill".
1 beef roast, cubed
2 T. paprika
1 T. each chili powder, packed brown sugar, cumin and sugar
2 t. salt
1 1/2 t. black pepper
1/2 c. cider vinegar
1T. tabasco (or to your taste)
1 T. dijon mustard
Toss beef with first four: paprika through black pepper. Let rest 8 hours or overnight. Sear in oil. (I used leftover bacon grease. Yum!) Add rest. Simmer 1 1/2 hours or til tender enough to shred. Meanwhile, prepare cole slaw.
My Favorite 'slaw
1 head cabbage (red, green or a combination), shredded or sliced thin
1/4 c. cider vinegar
1 T. sugar
1 t. each celery seed and salt
1/2 t. black pepper
3/4 c. mayo
1 T. dijon mustard
Mix all ingredients except cabbage until well blended. Toss with cabbage. Refridgerate at least an hour.
This recipe is from my recipe box, origins unknown.
1/2 lb sharp white cheddar cheese, shredded
½ lb cream cheese
2 minced habaneros (or to your taste)
1 t salt
1 cup pale ale
1 t fresh chives
1/3 cup cilantro
Combine cheeses. Pour ale over. Bake 15 minutes at 375°. Blend. Bake 15 minutes more. Mix in the rest.
Garnish with additional cilantro. Serve with assorted cocktail breads or crackers.
Delicious! This is a personal favorite, but not for the weak hearted!
1/2 lb ground beef
1/2 onion, chopped
2 cloves of garlic, chopped
1 beef bouillon cube
frozen corn (or used canned)
1 prepared pie crust
6 potatoes, diced and peeled
2 cloves garlic
milk or 1/2 and 1/2
Brown ground beef. Drain well. Add onion and cook for about 5 minutes until onions are tender. Add garlic, cook for a couple minutes. Add tomato juice until mixture is the consistency of sloppy joes. Add bouillon and corn. Cook for 15-20 minutes. Remove from heat and add velveeta, stirring until cheese is melted.
While beef is browning, start water for potatoes. Cook potatoes and garlic until tender- about 15 minutes. Mash with milk and butter.
Spread beef mixture in crust. Top with mashed potatoes. Bake at 400° for about 25-30 minutes.
Variations: Add your favorite seasonings to ground beef.
I baked this today, and will be putting it in the freezer to enjoy when my fiance gets home. Boy, did it smell wonderful while baking!
1 pastry crust for a 9" deep dish pie (I used store-bought)
1/2 cup sugar
3 T flour
1 t ground cinnamon
1/8 t salt
6 cups thinly sliced peeled apples (I used McIntosh)
1 recipe crumb topping (see below)
1/2 cup chopped walnuts or pecans
1/4 cup caramel topping
1 cup packed brown sugar
1/2 cup flour
1/2 cup quick cook oats
1/2 cup butter
In a medium bowl stir together brown sugar, flour, rolled oats. Cut in 1/2 cup butter til topping is like course crumbs. Set aside.
In a large mixing bowl, stir together the sugar, flour, cinnamon and salt. Add apple slices and gently toss til coated. Transfer apple mixture to the pie. Sprinkle crumb topping over apple mixture. Place pie on a cookie sheet so the drippings don't drop into your oven. Cover edges of pie with aluminum foil. Bake in a preheated 375° oven for 25 minutes. Remove foil and put back in for another 30 minutes without foil.
Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top.
Cool on a wire rack and serve warm or at room temperature.
When I first heard of "fish tacos" I thought "What a way to ruin a good taco." But then I found this recipe while searching for healthy dishes, and thought it sounded fabulous. I was right. The ingredient list seems extensive, but these are actually quite easy to prepare and assemble.
For the best flavor, use only fresh and high quality ingredients where you can. This is one of those recipes where doing this really pays off.
2 lbs mahi mahi
1/2 cup vegetable oil
3 T fresh lime juice
5 t chili powder
1 1/2 t each: ground cumin, ground coriander, minced garlic
salt to taste
flour or corn tortillasBlack Bean Southwestern Slaw (recipe follows)
Chipotle Pico de Gallo (recipe follows)
Mexican sour cream
Start the slaw at least two hours in advance:
2 cups green cabbage, shredded fine
1 small can black beans, rinsed and well drained
2 T minced red onion
2 t fresh lime juice
2 t honey
2 t minced jalapeños
2 t chopped cilantro
sea salt, to taste
Start the fish at least one hour in advance:
Thinly slice fish. Mix with remaining marinade ingredients.
Start the Pico de Gallo one hour in advance:
1 cup diced tomatoes
4 t minced red onion
1/2 t red wine vinegar
1/2 canned chipotle pepper, minced
sea salt to taste
1 T cilantro, chopped fine
1/2 cup Mexican sour cream
1/2 t finely grated lime zest
2 t fresh lime juice
salt to taste
Mexican cheese, if desired
Toss ingredients for slaw together, cover and refrigerate for two hours. Mix marinade ingredients, toss with fish and refrigerate one hour. Mix pico de gallo ingredients together, cover and refrigerate one hour. Mix the sour cream with the juice and zest of a lime.
Grill or broil fish til cooked through and flaky. To assemble: place fish slices in tortilla and top with slaw, pico, crema, and cheese if using.
If using fish for a taco doesn't appeal to you (even after seeing this recipe), feel free to substitute boneless skinless chicken breast cut into thin strips.
No, you won't find any rattlesnake in the following recipe. Nor would you ever find it in anything that I cook.
The other day someone was discussing this pasta dish which is served at Uno’s. It is my favorite item on their menu, and this is my personal version of it. I really have no idea why they would call it "rattlesnake", unless they are talking about the "bite" from the jalapeno peppers.
Please note that measurements are approximate.
1 small onion, diced
1 cup half and half or milk
fresh grated parmesan cheese
2 T flour
salt and pepper to taste
1/2 cup finely diced canned jalapeno peppers, well drained
1 large clove garlic, minced
1 cup chicken broth
1-2 boneless, skinless chicken breasts, diced
1/2 cup Cheddar cheese, shredded
2 oz Velveeta
Cooked penne pasta
Heat a large pot on medium, add a little butter. Saute onion in butter til softened, but do not brown. Remove from pan.
Saute chicken til well browned. Remove. Add additional butter and flour, stirring to make a light roux. While stirring, add broth, then half and half, parmesan, salt and pepper and heat very slowly till thickened. When sauce starts to bubble, add the velveeta, jalapenos, garlic and chicken and heat through. Remove from heat and stir in cheddar cheese. When cheese is melted, serve over penne (or your favorite) pasta with additional parmesan.
This was absolutely delicious!
I couldn't find a good recipe for buttermilk shrimp ANYWHERE, so I made up my own.
1 lb shrimp, peeled and deveined
1 cup buttermilk (I used low fat)
2 T cajun seasoning
onion, diced fine
2 cloves garlic, minced
1 cup (or so) good white wine
salt and pepper to taste
Blend buttermilk and seasoning. Marinate shrimp one hour. Heat butter in large frying pan. When sizzling add onions and saute until soft (don't brown). Add garlic and saute about a minute. Add wine and broth and simmer until reduced by half. Add shrimp and a little of the buttermilk mixture. Simmer til shrimp is just cooked. Add salt and pepper.
I served this over orzo, as this was what Matt had requested.
Variations: Add tarragon or dill. Use Old Bay in place of the cajun seasoning.
Tonight is another dinner where I looked in the pantry to see what I had and what I could create. I had canned chipotles in adobo, cilantro, fresh limes and dry black beans. This is the recipe I came up with. (Measurements are approximate, since I didn't measure anything).
1/3 cup fresh lime juice
4 cloves garlic, chopped
2 chipotle chiles in adobo
¼ cup minced cilantro, divided
pinch of salt
1 pound boneless skinless chicken breast, cut in to thin strips or dice
For the sauce and marinade: Mix lime juice, garlic, chipotles in adobo sauce, a handful of cilantro and salt. Pour a little of the sauce over chicken and mix until well coated. Reserve the rest of the sauce. Marinate for 4 hours minimum. Remove chicken and drain off excess sauce. Heat a medium sized sauce pan coated with olive oil. When pan is hot, add chicken and sauté until golden brown. Add rest of sauce and simmer about 15 minutes until chicken is cooked through. Stir in cilantro and stir once more.
4 saffron threads, toasted and crushed
2 cups chicken broth
1 cup short grain rice (Valencia style) rinsed and drained
pinch of salt
pinch of pepper
1 bay leaf
2 tablespoons minced fresh cilantro
1 cup good dry white wine
Toast the saffron in a small dry skillet for a few minutes over medium heat. Smash the saffron with the back of a wooden spoon. Add the broth, saffron, salt, cilantro and the bay leaves. Cook covered for 15 minutes. Add wine, cook 10 minutes more. Remove bay leaf.
Since the rice and chicken would be so flavorful I just boiled the beans with salt, pepper and a bay leaf until tender.
I layered a scoop of rice, black beans and then chicken over the top of it all. Garnish was a sprinkling of Mexican blend cheese, a dollop of plain yogurt and some additional cilantro.
view all pho
I saw a picture for Buffalo Chicken soup on google images today, and it sounded so good that I had to make it! I used my recipe for boneless buffalo chicken as a starting point and created this creamy and spicy soup.
2 bunches green onions, chopped
3 stalks celery, chopped
1/4 cup flour
3/4 cup half and half or milk
3/4 cup chicken broth
2 cups diced chicken breast
1 cup hot sauce + 2 T butter
8 ounces Velveeta cheese, cut in to chunks
1/2 teaspoon cayenne
1/2 teaspoon celery seed
1/2 teaspoon garlic powder
2 T butter
Bleu cheese dressing or crumbles
Saute onions and celery in oil until tender in a large pot. Remove from pan. Add chicken and cook til brown. Remove.
Add more oil to pan. When hot, stir in flour until smooth.
Slowly add half and half and broth.
Meanwhile, melt butter in hot sauce in the microwave (20 seconds or so).
Mix all ingredients (except velveeta) and simmer, stirring occasionally, about 15 minutes. Remove from heat, add velveeta and stir until cheese has melted.
Serve topped with bleu cheese and additional chopped celery if desired.
I wanted to try something a little different with pizza; this is what I came up with.
12 oz. chorizo
poblano pepper (I used half)
red beans, drained (or use your favorite variety)
your favorite cheese (I used Mexican blend)
frozen pizza crust, thawed (or use your favorite)
Heat large frying pan on medium high heat. Add chorizo and brown. Drain well on paper towel and add back to pan. Add onion and pepper, and cook for about 5 minutes. Reduce heat to medium and add beans and cook for about 5 minutes more.
While chorizo mixture is cooking, preheat oven to 450° and move a rack to bottom level in oven. Oil pizza pan and sprinkle on some cornmeal. Spread crust to edges.
Cool chorizo mixture til about room temperature.
Sprinkle cheese over crust. Spread chorizo mixture over cheese. Sprinkle on more cheese.
Bake for about 15 minutes.
I topped Matt's with plain yogurt and some crushed Doritoes. I added more beans and some extra cheese.
Delicious! You just never know what you might come up with when experimenting with food.
There are hundreds of recipes for fried chicken, and it is the center of more controversies than perhaps any other food item, other then chili. From the seasoning and coating to the fat and cooking time, discussions of "real" fried chicken can start some lively debates. Some people will tell you to remove the skin before battering, while others swear by double-dipping the chicken. Some fry in oil, butter, lard or bacon grease, or even a combination of these.
One recipe recommends browning before covering, then frying slowly and turning frequently. I have seen recipes that call for the chicken to be not dipped in milk, crumbs, or batter, just flour. Another recipe may require soaking in buttermilk (this is my particular favorite).
The one thing everyone seems to agree on are that the skillet has to be a well-seasoned black cast iron one. Thanks, Mom, for the gift of cast iron!
Biscuits, coleslaw, macaroni and cheese, and corn on the cob are popular side dishes, and in some regions rice is served. Mashed potatoes with gravy is probably the overall favorite, and this is what we had tonight, along with corn.
1-2 lbs chicken pieces
1 cup buttermilk
3 cloves minced garlic
salt and pepper
hot sauce (optional. I use a LOT of it)
1 cup flour
1 t baking soda
1 t garlic powder
1 t onion powder
1/2 t salt
1 t paprika
1 t black pepper
peanut oil (or shortening, lard, etc.)
Mix marinade ingredients. Add chicken (I used boneless skinless thighs). Marinate overnight.
Begin heating oil.
Mix flour and the seasonings in a covered container large enough to shake with all the chicken pieces. When chicken is well covered, add to very hot oil. Cook until crispy and cooked thru, but only turn once.
Drain chicken on rack over paper towels or a paper bag.
After the chicken is removed from the skillet, pour off all but about 2 tablespoons of oil, keeping as much of the browned bits as possible in the pan. Heat the oil over medium heat until hot.
Sprinkle 3 tablespoons flour, using the left-over flour from the chicken, in to the hot oil, whisking quickly, to brown the flour.
Gradually stir in 3/4 cup cream mixed with 3/4 cup water, whisking constantly to prevent any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired consistency. Check seasonings and add more salt and pepper according to your taste.
Variation: I really like mushrooms in my gravy, although the recipe I used did not call for them. I just tossed them in with the cream.
1 – 1 ½ lbs Country style beef ribs, trimmed and cut into cubes
2 T flour
1/2 t celery salt
1/2 t garlic powder
1/2 t ground ginger
1/4 t ground black pepper
1 small can diced tomatoes
1 cup very thinly sliced carrots
2 medium potatoes, cut into chunks
1/4 cup sherry
1/4 cup dark molasses
1 cup beef broth
Place beef in slow cooker. In a bowl combine flour, celery salt, garlic powder, ground ginger, and pepper; sprinkle over beef. In another bowl, combine tomatoes, carrots, sherry, molasses, and water; pour over beef.
Cook on high for three hours. Add potatoes and cook one hour more, or til potatoes are tender.
Serve over buttered egg noodles with a dollop of sour cream, or your favorite pasta.
I had one bag of cranberries and some apple cider left from Turkey Day, along with a pork tenderloin. This is what I came up with after much “tweaking”.
I have to admit, this is probably one of the best recipes I have come up with in a long time. My fiance Matt agreed that it was delicious!
1 - 1 1/4 lb pork tenderloin
1 T ground allspice
2 to 3 t black pepper
1 t salt
2 vegetable oil
1 T butter
1 small onion, thinly sliced
12 oz pkg fresh cranberries, divided
1 cup habanero jelly
1 cup orange marmalade
1 cup apple cider
1/4 cup packed brown sugar
3 T cider vinegar
1 t ground ginger
1 t curry powder
Cranberry Barbecue Sauce (recipe follows)
In a small bowl combine allspice, pepper, and salt; rub on all sides of tenderloin.
Add butter to a large saucepan. When hot add onion and cook about 5 minutes until soft. Add 1/2 the bag of cranberries, jelly, cider, brown sugar, vinegar, ginger, and curry powder to skillet. Bring to boil; reduce heat and simmer for 20 to 25 minutes or until thickened to desired consistency and reduced to about 3 cups. Cool completely. Marinate tenderloin in mixture overnight (I marinated it in a plastic freezerbag).
Preheat oven to 350°. In a large frying pan, brown tenderloins in hot oil over medium heat, turning to brown all sides. Transfer to a jelly roll pan. Roast for about 30 minutes or until juices run clear. Remove from oven and cover with tin foil until ready to serve.
Slice pork and spoon some of the BBQ sauce over pork. Serve remaining on the side.
Cranberry-Barbecue Sauce: In a saucepan combine 1 cup apple cider, 1 cup bottled barbecue sauce (or use your favorite recipe) and remaining package of cranberries. Cook and stir over low heat until heated through. Stir in 1 to 2 tablespoons lemon juice, if desired.
I served the pork over parsley roasted new potatoes.
1 package German Chocolate Cake Mix
1/3 cup vegetable oil
1 1/4 cups water
1 12 oz can sweetened condensed milk
1 12.25 oz jar caramel topping
2 cups whipped cream
2 butterfinger candy bars, chopped in to small pieces
Prepare cake according to directions. Cool for five minutes. Poke holes all over with end of wooden spoon. In a small bowl, mix condensed milk and caramel topping. Reserve 1/2 cup and set aside. Pour remaining caramel mixture over cake. Cool completely. Place whipped topping in medium bowl and mix with reserved caramel mixture. Spread over cake. Sprinkle candy bar over top. Refrigerate until served.
Variations: Use hot fudge topping in place of caramel.