This weeks dish, Beef Ravioli in Basil-Cream Sauce, I found because I had some frozen beef ravioli in the freezer and wanted something besides marinara sauce to put over it.
Ingredients:
1 (24 ounce) package frozen beef ravioli
2 tablespoons butter
1/2 lb mushroom, sliced
3 green onions, chopped
2 garlic cloves, minced
1 teaspoon dried Italian seasoning
1 (10 ounce) can diced mild tomatoes and green chilies, drained
2 tablespoons chopped fresh basil
1 cup whipping cream
1/2 cup grated parmesan cheese
1/2 teaspoon salt
Directions:
Prepare ravioli in a large Dutch oven according to package directions; drain and keep warm.
Melt 2 T. butter in Dutch oven over medium-high heat. Add mushrooms and next 3 ingredients; saute over medium-high heat 6 minutes or until mushrooms are tender. Stir in diced tomatoes and green chiles, basil, and cream; bring to a boil. Reduce heat and simmer, stirring occasionally, 5 minutes. Stir in Parmesan cheese; add salt. Stir in ravioli, tossing to coat.
The Verdict:
This dish was a huge hit with the boys. David, who normally gives us a hard time about eating, asked for seconds and I couldn't cut up the ravioli's fast enough for Shaun. It was a great dinner to make as the Doc was on call and I was just in the mood for something quick but still tasty! This was both! If you like mushrooms (heck even if you don't) this dish will not disappoint!
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
July 16, 2009
Dish of the Week: Shrimp & Scallop Lasagna
This weeks dish, Shrimp and Scallop Lasagna, is a Paula Deen recipe. I don't go out of my way to find dishes by Paula Deen since her dishes usually require lots of butter and something is probably going to be fried. I had some frozen shrimp and scallops in my freezer that I needed to use, and so a quick search on the Food Network website and this one caught my eye. Not too much butter and she uses half and half and not heavy cream! Which I could modify on my own but it was nice to see a dish of hers that wasn't so *heavy*!
Ingredients
12 lasagna noodles
3 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 1/2 cups half-and-half
1 cup grated Romano
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound sea scallops, cut in half or quartered if very large
3/4 pound medium shrimp, peeled and deveined
1/2 cup grated Parmesan
Directions
Preheat the oven to 375 degrees F. Spray a 13 by 10-inch aluminum foil pan with vegetable oil cooking spray.
In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes. Drain and set aside.
Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes. Add the garlic and cook about 1 minute more. Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more. When the sauce has thickened to about the consistency of whipping cream, add the cheese and stir well. Add the salt and pepper and stir again. Add the scallops and cook for about 3 to 4 minutes, then add the shrimp and cook for 1 to 2 minutes or just until the shrimp turn pink. Turn off the heat.
Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan. Cover the bottom of the pan with 4 noodles, placing them side by side. Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly. Layer 4 more noodles, 1/3 of the sauce, and remaining seafood. Cover with the last 4 noodles and the remaining sauce. (For the top layer, do not spoon any seafood on top of the noodles; just use the sauce.) Tuck in any edges of the noodles so they're all coated with sauce. Top with the Parmesan.
Bake for 20 to 25 minutes, uncovered, until bubbly. Allow to sit for 10 minutes before slicing.
The Verdict:
YUM! That about sums it up for me! I absolutely loved this dish. It was nice because even with the half and half the sauce didn't feel so heavy and thick like alfredo can sometimes. I think I could have even gotten away with using whole milk (which is what I will do the next time I make this). The Doc really enjoyed it as well and was happy that I decided to add a veggie. I guarantee that if I didn't add the veggie it would have been the only complaint he had! So I thawed a box of frozen spinach, squeezed out the water and added it in the dish after I added the shrimp.
SIL and my Dad were able to try the leftovers and both really enjoyed it as well. My Dad had to get seconds!
Ingredients
12 lasagna noodles
3 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 1/2 cups half-and-half
1 cup grated Romano
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound sea scallops, cut in half or quartered if very large
3/4 pound medium shrimp, peeled and deveined
1/2 cup grated Parmesan
Directions
Preheat the oven to 375 degrees F. Spray a 13 by 10-inch aluminum foil pan with vegetable oil cooking spray.
In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes. Drain and set aside.
Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes. Add the garlic and cook about 1 minute more. Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more. When the sauce has thickened to about the consistency of whipping cream, add the cheese and stir well. Add the salt and pepper and stir again. Add the scallops and cook for about 3 to 4 minutes, then add the shrimp and cook for 1 to 2 minutes or just until the shrimp turn pink. Turn off the heat.
Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan. Cover the bottom of the pan with 4 noodles, placing them side by side. Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly. Layer 4 more noodles, 1/3 of the sauce, and remaining seafood. Cover with the last 4 noodles and the remaining sauce. (For the top layer, do not spoon any seafood on top of the noodles; just use the sauce.) Tuck in any edges of the noodles so they're all coated with sauce. Top with the Parmesan.
Bake for 20 to 25 minutes, uncovered, until bubbly. Allow to sit for 10 minutes before slicing.
The Verdict:
YUM! That about sums it up for me! I absolutely loved this dish. It was nice because even with the half and half the sauce didn't feel so heavy and thick like alfredo can sometimes. I think I could have even gotten away with using whole milk (which is what I will do the next time I make this). The Doc really enjoyed it as well and was happy that I decided to add a veggie. I guarantee that if I didn't add the veggie it would have been the only complaint he had! So I thawed a box of frozen spinach, squeezed out the water and added it in the dish after I added the shrimp.
SIL and my Dad were able to try the leftovers and both really enjoyed it as well. My Dad had to get seconds!
July 10, 2009
Dish of the Week: Chinese Spareribs with Teriyaki Glaze
This weeks dish, Chinese Spareribes with Teriyaki Glaze, is something I found off the Food Networks website when looking for ideas to make my Mom homemade Chinese food for her birthday. I have never made ribs but have always wanted to try them. This was my chance.
Ingredients
Spiced spare ribs:
2 (4-pound) racks pork spareribs, trimmed of excess fat
1/2 cup Chinese five-spice powder
Sea salt and freshly ground black pepper
Teriyaki glaze:
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice vinegar
1/4 cup brown sugar
1 fresh red chili, minced
2 garlic cloves, smashed
2-inch piece fresh ginger, whacked open with the flat side of a knife
2 tablespoons sesame seeds, for garnish
Chopped fresh cilantro and green onion, for garnish
Directions
Preheat the oven to 300 degrees F.
Rub the ribs all over with the five-spice powder; then season generously with salt and pepper. Put the ribs in a single layer in a roasting pan and slow-roast until they are almost tender, about 2 hours.
Meanwhile make the glaze. In a large bowl combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, vinegar, brown sugar, chili, garlic and ginger in a saucepan. Bring the sauce to a simmer over medium heat. Cook until the sauce reduces and thickens then remove from the heat. Strain the sauce and reserve.
When the ribs are about 30 minutes away from being done, baste them with the teriyaki sauce. Cook until the meat pulls easily from the bone (about 1/2-inch of bone will show).
Just before serving, preheat the broiler. Baste the ribs again with the teriyaki sauce and brown them under the broiler for 5 to 8 minutes. (Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt in seconds.) Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving.
The Verdict: As I mentioned above I had never made ribs before. I have to say that while I am not a huge fan of pork ribs, I was a big fan at how tender the meat came out. The meat fell off the bone. I think the verdict from the family was that the meat was great but the sauce was a bit overpowering. I was in the minority, I thought the glaze was really tasty but wasn't crazy about the meat.
The big hit was my fried rice. It's nothing special but everyone loved it. Here is how I make my fried rice: I take some 2 cups white rice and cook it according to the package directions, set aside. Take two eggs and scramble them then cook them on low heat leaving them just slightly runny, set aside. I like carrots and peas in my friend rice but my family doesn't so I omitted this part. If you would want them, I use shredded carrots and mince them (but you could use frozen), then 1/2 cup of frozen peas. You could also dice some onion and add it in too, if you like. Take some olive oil in a skillet (or wok if you have one) and heat over medium.
If you're going to use the carrots (and or onion) add them to the oil first. Saute until they are soft about 5 minutes. Stir in the cooked rice and let it fry in the pan a little. Add the egg and soy sauce. The amount of soy sauce you use will depend on how dark you like your fried rice. Heat through and serve.
Ingredients
Spiced spare ribs:
2 (4-pound) racks pork spareribs, trimmed of excess fat
1/2 cup Chinese five-spice powder
Sea salt and freshly ground black pepper
Teriyaki glaze:
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice vinegar
1/4 cup brown sugar
1 fresh red chili, minced
2 garlic cloves, smashed
2-inch piece fresh ginger, whacked open with the flat side of a knife
2 tablespoons sesame seeds, for garnish
Chopped fresh cilantro and green onion, for garnish
Directions
Preheat the oven to 300 degrees F.
Rub the ribs all over with the five-spice powder; then season generously with salt and pepper. Put the ribs in a single layer in a roasting pan and slow-roast until they are almost tender, about 2 hours.
Meanwhile make the glaze. In a large bowl combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, vinegar, brown sugar, chili, garlic and ginger in a saucepan. Bring the sauce to a simmer over medium heat. Cook until the sauce reduces and thickens then remove from the heat. Strain the sauce and reserve.
When the ribs are about 30 minutes away from being done, baste them with the teriyaki sauce. Cook until the meat pulls easily from the bone (about 1/2-inch of bone will show).
Just before serving, preheat the broiler. Baste the ribs again with the teriyaki sauce and brown them under the broiler for 5 to 8 minutes. (Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt in seconds.) Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving.
The Verdict: As I mentioned above I had never made ribs before. I have to say that while I am not a huge fan of pork ribs, I was a big fan at how tender the meat came out. The meat fell off the bone. I think the verdict from the family was that the meat was great but the sauce was a bit overpowering. I was in the minority, I thought the glaze was really tasty but wasn't crazy about the meat.
The big hit was my fried rice. It's nothing special but everyone loved it. Here is how I make my fried rice: I take some 2 cups white rice and cook it according to the package directions, set aside. Take two eggs and scramble them then cook them on low heat leaving them just slightly runny, set aside. I like carrots and peas in my friend rice but my family doesn't so I omitted this part. If you would want them, I use shredded carrots and mince them (but you could use frozen), then 1/2 cup of frozen peas. You could also dice some onion and add it in too, if you like. Take some olive oil in a skillet (or wok if you have one) and heat over medium.
If you're going to use the carrots (and or onion) add them to the oil first. Saute until they are soft about 5 minutes. Stir in the cooked rice and let it fry in the pan a little. Add the egg and soy sauce. The amount of soy sauce you use will depend on how dark you like your fried rice. Heat through and serve.
July 3, 2009
Dish of the Week: Rach-aroni Paella
This weeks dish, Rach-aroni Paella was from my Summer issue of Everyday with Rachael Ray.
Ingredients:
3 cups chicken broth
2 pinchs saffron threads
2 tablespoons extra-virgin olive oil (EVOO)
2 tablespoons butter
2/3 cup 1/2-inch pieces vermicelli pasta or spaghetti (a couple of generous handfuls)
1 onion, finely chopped
2 cloves garlic, grated or finely chopped
1/2 cup long-grain rice white rice
2 tablespoons chopped fresh thyme or 1-1/2 teaspoons dried thyme
1 teaspoon ground turmeric (1/3 palmful)
1 teaspoon sweet paprika (1/3 palmful)
1 pinch ground cinnamon
Salt and pepper
1/2 pound peeled, deveined medium shrimp
1/2 pound frozen peas
1/4 cup chopped flat-leaf parsley
1/4 pound Spanish chorizo sausage, cut into cubes or sliced into half-moons
1 pound skinless boneless chicken thighs, cut into bite-size pieces
1/3 cup white wine or dry sherry
Directions:
1. In a medium saucepan, keep the chicken broth and saffron warm over medium-low heat.
2. Meanwhile, in a large nonstick skillet with a tight-fitting lid, heat 1 tablespoon EVOO, 1 turn of the pan, and the butter over medium heat. Add the vermicelli and toast until golden, 2 to 3 minutes. Add the onion and garlic and cook until softened, 2 to 3 minutes. Stir in the rice to coat, then add the thyme, turmeric, paprika and cinnamon; season with salt and pepper. Pour in the saffron broth and bring to a boil, then lower the heat, cover and simmer for 15 minutes. Stir in the shrimp, peas and parsley, cover and cook for 3 minutes. Uncover the pan, increase the heat to medium and cook until the rice is golden, 2 to 3 minutes.
3. In another skillet, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the chorizo and cook until the fat renders, about 1 minute. Add the chicken and cook until browned, about 5 minutes. Pour in the wine, scraping up any browned bits, and cook until slightly reduced, about 3 minutes. Stir into the crispy rice.
The Verdict: This week I made three new dishes and this one was declared the winner by the Doc. This dish really has lots of flavor and very easy to prepare. There are a number of different spices used for this dish (a couple that are not everyday spices). If you don't have them on hand already, it can be an expensive dish to make. The saffron alone can break the bank! I personally love the flavors of spices like saffron and turmeric so I try to find dishes that will allow me to use them again, so for me it's money well spent.
Some changes I made was using cut up chicken breast, not thighs as I am not a fan of dark meat. I also used Jasmine rice because that is what I had in the house. This was very good. I will certainly make this one again. With Shaun being into everything these days, I can not have enough good 30 minute meal in my collection!
Ingredients:
3 cups chicken broth
2 pinchs saffron threads
2 tablespoons extra-virgin olive oil (EVOO)
2 tablespoons butter
2/3 cup 1/2-inch pieces vermicelli pasta or spaghetti (a couple of generous handfuls)
1 onion, finely chopped
2 cloves garlic, grated or finely chopped
1/2 cup long-grain rice white rice
2 tablespoons chopped fresh thyme or 1-1/2 teaspoons dried thyme
1 teaspoon ground turmeric (1/3 palmful)
1 teaspoon sweet paprika (1/3 palmful)
1 pinch ground cinnamon
Salt and pepper
1/2 pound peeled, deveined medium shrimp
1/2 pound frozen peas
1/4 cup chopped flat-leaf parsley
1/4 pound Spanish chorizo sausage, cut into cubes or sliced into half-moons
1 pound skinless boneless chicken thighs, cut into bite-size pieces
1/3 cup white wine or dry sherry
Directions:
1. In a medium saucepan, keep the chicken broth and saffron warm over medium-low heat.
2. Meanwhile, in a large nonstick skillet with a tight-fitting lid, heat 1 tablespoon EVOO, 1 turn of the pan, and the butter over medium heat. Add the vermicelli and toast until golden, 2 to 3 minutes. Add the onion and garlic and cook until softened, 2 to 3 minutes. Stir in the rice to coat, then add the thyme, turmeric, paprika and cinnamon; season with salt and pepper. Pour in the saffron broth and bring to a boil, then lower the heat, cover and simmer for 15 minutes. Stir in the shrimp, peas and parsley, cover and cook for 3 minutes. Uncover the pan, increase the heat to medium and cook until the rice is golden, 2 to 3 minutes.
3. In another skillet, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the chorizo and cook until the fat renders, about 1 minute. Add the chicken and cook until browned, about 5 minutes. Pour in the wine, scraping up any browned bits, and cook until slightly reduced, about 3 minutes. Stir into the crispy rice.
The Verdict: This week I made three new dishes and this one was declared the winner by the Doc. This dish really has lots of flavor and very easy to prepare. There are a number of different spices used for this dish (a couple that are not everyday spices). If you don't have them on hand already, it can be an expensive dish to make. The saffron alone can break the bank! I personally love the flavors of spices like saffron and turmeric so I try to find dishes that will allow me to use them again, so for me it's money well spent.
Some changes I made was using cut up chicken breast, not thighs as I am not a fan of dark meat. I also used Jasmine rice because that is what I had in the house. This was very good. I will certainly make this one again. With Shaun being into everything these days, I can not have enough good 30 minute meal in my collection!
June 26, 2009
Dish of the Week: Chicken Tikki Masala
This weeks dish is Chicken Tikki Masala. I got this from a blog a friend recommended called The Pioneer Woman. She has a cooking tab and I have become a huge fan! She takes pictures of each step in her recipe and so it's very easy to follow along. This dish came from her contributor's section called Cooking with Pastor Ryan.
Ingredients:
3-4 Chicken Breasts
1/2 cup Plain Yogurt
6 Tbsp Butter
1-1/2 cups Heavy Cream
28 oz. can diced or crushed tomatoes*
1 Large Onion
4 Cloves of Garlic
2" piece fresh Ginger
3 Tbsp Garam Masala spice mix
Cumin
Ground Coriander
Kosher Salt
Sugar
Optional:
Fresh chopped Cilantro
Chili Peppers
Turmeric
Frozen Peas
Directions:
Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.
Next dice on large onion. In a large skillet melt 2 Tbsp. butter over medium-high heat. Toss in the onions and saute until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1x2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tbsp. of salt.
Next you are going toadd about 3 Tbsps. Garam Masala spice. And if you like it hot this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced (or crushed) tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 Tbsp. sugar. Let this mixture simmer on medium for about 5 minutes.
To a rice cooker, add 2 cups Basmati rice, 4 Tbsps. butter, 1 tsp. salt, 1 Tbsp. Turmeric and 4 cups of water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.
After the Tikki Masala sauce has had a chance to simmer for a little bit, add in the 1-1/2 cups of heavy cream. Now, chop up your chicken breasts into chunks and stirl them into the Tikki Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the Tikki Masala over the rice. Make sure to have some Naan handy too! Mmmm....
The Verdict:
If you like Indian food then you will LOVE this dish. If you have never had Indian food before then you may or may not love this dish! At least that was the reaction I received from my family tonight. The Doc and I LOVE Indian food. We have yet to find good take out here and so when I took my first bite I almost cried it was SO good! Who knew I would be able to duplicate an actual Indian dish and have it taste just as good as what we used to get back in Hanover, NH and Philly!
My Dad, who has never had Indian food before, said it was delicious. My mom, who turns her nose up to anything that is a little different, even tried it. She wasn't a fan but I was really proud of her for actually trying it! My siblings on the other hand, were not fans at all. Their comments will not be repeated on this blog because they are not family friendly. My siblings significant others all seemed to enjoy trying something a little different than what they are used to eating!
I can't get over how authentic it tasted! I really felt like I have outdone myself. YUM!
Ingredients:
3-4 Chicken Breasts
1/2 cup Plain Yogurt
6 Tbsp Butter
1-1/2 cups Heavy Cream
28 oz. can diced or crushed tomatoes*
1 Large Onion
4 Cloves of Garlic
2" piece fresh Ginger
3 Tbsp Garam Masala spice mix
Cumin
Ground Coriander
Kosher Salt
Sugar
Optional:
Fresh chopped Cilantro
Chili Peppers
Turmeric
Frozen Peas
Directions:
Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.
Next dice on large onion. In a large skillet melt 2 Tbsp. butter over medium-high heat. Toss in the onions and saute until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1x2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tbsp. of salt.
Next you are going toadd about 3 Tbsps. Garam Masala spice. And if you like it hot this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced (or crushed) tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 Tbsp. sugar. Let this mixture simmer on medium for about 5 minutes.
To a rice cooker, add 2 cups Basmati rice, 4 Tbsps. butter, 1 tsp. salt, 1 Tbsp. Turmeric and 4 cups of water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.
After the Tikki Masala sauce has had a chance to simmer for a little bit, add in the 1-1/2 cups of heavy cream. Now, chop up your chicken breasts into chunks and stirl them into the Tikki Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the Tikki Masala over the rice. Make sure to have some Naan handy too! Mmmm....
The Verdict:
If you like Indian food then you will LOVE this dish. If you have never had Indian food before then you may or may not love this dish! At least that was the reaction I received from my family tonight. The Doc and I LOVE Indian food. We have yet to find good take out here and so when I took my first bite I almost cried it was SO good! Who knew I would be able to duplicate an actual Indian dish and have it taste just as good as what we used to get back in Hanover, NH and Philly!
My Dad, who has never had Indian food before, said it was delicious. My mom, who turns her nose up to anything that is a little different, even tried it. She wasn't a fan but I was really proud of her for actually trying it! My siblings on the other hand, were not fans at all. Their comments will not be repeated on this blog because they are not family friendly. My siblings significant others all seemed to enjoy trying something a little different than what they are used to eating!
I can't get over how authentic it tasted! I really felt like I have outdone myself. YUM!
June 20, 2009
Dish of the Week: Onion Straws
OK, so this weeks dish, Onion Rings, isn't really a dish, but these are so good I had to post the recipe! It has become a staple when I make burgers!
Ingrediants:
1 Vidalia Onion (very thinly sliced)
2 cups flour
Salt
Pepper
Cayenne Powder
2 Cups Butter milk
1 qt Peanut Oil
Directions:
To make shoestring rings, heat 1 quart peanut oil to 360 degrees in a deep, heavy pot. Dredge thin Vidalia onion rings in flour seasoned with salt, pepper and cayenne; dip in buttermilk seasoned with salt and pepper, then dredge in more flour. Fry until golden brown, turning once or twice, about 4 minutes. Drain on paper towels; season with salt.
The Verdict:
These are seriously so good, it's hard not to want to make them every day! We like to top them on our burgers but they are just as good all by themselves! YUM!
Ingrediants:
1 Vidalia Onion (very thinly sliced)
2 cups flour
Salt
Pepper
Cayenne Powder
2 Cups Butter milk
1 qt Peanut Oil
Directions:
To make shoestring rings, heat 1 quart peanut oil to 360 degrees in a deep, heavy pot. Dredge thin Vidalia onion rings in flour seasoned with salt, pepper and cayenne; dip in buttermilk seasoned with salt and pepper, then dredge in more flour. Fry until golden brown, turning once or twice, about 4 minutes. Drain on paper towels; season with salt.
The Verdict:
These are seriously so good, it's hard not to want to make them every day! We like to top them on our burgers but they are just as good all by themselves! YUM!
June 12, 2009
Dish of the Week: Grilled Chicken in Root Beer Marinade
This weeks Dish Grilled Chicken in Root Beer Marinade is not really a dish but a recipe for a really interesting marinade. I found it on the Food Network's website when I was looking for a recipe for a homemade marinade for my chicken.
Ingredients:
6 (5-ounce) boneless chicken breast fillets
Marinade:
1 cup olive oil
1 cup white wine
1/2 cup chopped shallots
1 tablespoon dry minced garlic
1 tablespoon salt
1 teaspoon black pepper
2 ounces root beer
Directions:
Combine all of the ingredients for the marinade and add the chicken breasts. Marinate for approximately 2 hours in the refrigerator.
Preheat a grill. Remove the chicken from the marinade and place on the grill. Grill until cooked through, about 5 minutes per side.
To serve, place on a bun or plain bread and serve with French fries and a mug of root beer.
The Verdict:
The chicken was VERY juicy. I was really happy with how the chicken came out on the grill. I can't say though I noticed the flavor of the root beer. It did have a nice flavor but not what I was expecting. Perhaps it's supposed to be a subtle taste? In any case, I would use this marinade again just because it did taste very good.
Next time if I serve this on a roll again I will add some cheddar cheese, BBQ sauce and bacon! Otherwise, it was on the boring side. I think this chicken would also work well served with rice and grilled veggies.
Ingredients:
6 (5-ounce) boneless chicken breast fillets
Marinade:
1 cup olive oil
1 cup white wine
1/2 cup chopped shallots
1 tablespoon dry minced garlic
1 tablespoon salt
1 teaspoon black pepper
2 ounces root beer
Directions:
Combine all of the ingredients for the marinade and add the chicken breasts. Marinate for approximately 2 hours in the refrigerator.
Preheat a grill. Remove the chicken from the marinade and place on the grill. Grill until cooked through, about 5 minutes per side.
To serve, place on a bun or plain bread and serve with French fries and a mug of root beer.
The Verdict:
The chicken was VERY juicy. I was really happy with how the chicken came out on the grill. I can't say though I noticed the flavor of the root beer. It did have a nice flavor but not what I was expecting. Perhaps it's supposed to be a subtle taste? In any case, I would use this marinade again just because it did taste very good.
Next time if I serve this on a roll again I will add some cheddar cheese, BBQ sauce and bacon! Otherwise, it was on the boring side. I think this chicken would also work well served with rice and grilled veggies.
June 5, 2009
Dish of the Week: Pesto Chicken Grill Packets
This weeks dish is Pesto Chicken Grill Packets. It's from the Summer issue of Everyday with Rachael Ray. I am still having fun using my grill and this dish not only yummy but it's healthy too!
Ingredients:
Extra-virgin olive oil, for drizzling
4 skinless, boneless chicken breast halves (about 2-1/4 pounds)
Salt and pepper
1 cup pesto (see recipe finder)
2 zucchini, thinly sliced
4 plum tomatoes, chopped
8 scallions, trimmed
Serve with rice (or whatever starch you feel like!)
Directions:
1. Preheat a grill to medium. Cut four 12-inch-long sheets of heavy-duty foil. Drizzle 1 teaspoon olive oil into the center of each sheet.
2. Season the chicken with salt and pepper. Lay 1 piece of chicken in the center of each sheet and spread 1 tablespoon pesto on top.
3. Mound one-quarter of the zucchini, tomatoes and scallions over each chicken breast. Dollop 3 tablespoons pesto over each mound. Fold the foil over the chicken and vegetables; pinch the edges to seal.
4. Cover and grill the packets over indirect heat for 25 minutes. Remove from the grill and open carefully.
The Verdict: I was pleasantly surprised by this dish. I honestly didn't know what to expect, as I haven't used a lot of pesto in my cooking. It's a flavor I am starting to really like more and more. The Doc started a month long rotation in the CCU that has him home late so he didn't really have the chance to really enjoy this right off the grill as I did. I am also not sure he was a fan of the pesto. What impressed me the most, was how juicy the chicken was. For full disclosure, I used a store bought pesto, as I don't have a food processor to make my own. I also omitted the tomatoes and added some broccoli and cauliflower. Try this one out if your looking for something simple, tasty and healthy.
Ingredients:
Extra-virgin olive oil, for drizzling
4 skinless, boneless chicken breast halves (about 2-1/4 pounds)
Salt and pepper
1 cup pesto (see recipe finder)
2 zucchini, thinly sliced
4 plum tomatoes, chopped
8 scallions, trimmed
Serve with rice (or whatever starch you feel like!)
Directions:
1. Preheat a grill to medium. Cut four 12-inch-long sheets of heavy-duty foil. Drizzle 1 teaspoon olive oil into the center of each sheet.
2. Season the chicken with salt and pepper. Lay 1 piece of chicken in the center of each sheet and spread 1 tablespoon pesto on top.
3. Mound one-quarter of the zucchini, tomatoes and scallions over each chicken breast. Dollop 3 tablespoons pesto over each mound. Fold the foil over the chicken and vegetables; pinch the edges to seal.
4. Cover and grill the packets over indirect heat for 25 minutes. Remove from the grill and open carefully.
The Verdict: I was pleasantly surprised by this dish. I honestly didn't know what to expect, as I haven't used a lot of pesto in my cooking. It's a flavor I am starting to really like more and more. The Doc started a month long rotation in the CCU that has him home late so he didn't really have the chance to really enjoy this right off the grill as I did. I am also not sure he was a fan of the pesto. What impressed me the most, was how juicy the chicken was. For full disclosure, I used a store bought pesto, as I don't have a food processor to make my own. I also omitted the tomatoes and added some broccoli and cauliflower. Try this one out if your looking for something simple, tasty and healthy.
May 29, 2009
Dish of the Week: Skirt Steak Tacos
This weeks dish Skirt Steak Tacos is another one for the grill from the same magazine as the Shrimp Skewers. Have I mentioned how much I LOVE my grill?!
Ingredients:
1 medium onion, chopped
1/3 cup freshly squeezed lime juice
2 tbsp ground cumin
6 garlic cloves, minced
2 tsp ground chipotle chile pepper
1/2 tsp salt
3 1/2 lbs skirt steak
16-20 6" or 8" flour tortillas, warmed
1 head napa cabbage, shredded
2 large tomatoes, seeded & chopped
1/2 large red onion, quartered and slivered
1 cup cilantro
Directions:
1. In a small food processor or blender combine the first six ingredients: onion, lime juice, cumin, garlic, chipotle pepper, and salt. Cover and process or blend to form a thick paste.
2. Spread paste over both sides of skirt steak. Using fingers, rub paste into meat fibers. Place skirt steak in resealable plastic bag set in shallow dish. Close bag and refrigerate for at least 2 hours overnight.
3. For a charcoal grill, place steak on the rack of an uncovered grill directly over medium hot coals; grill for about 4 minutes or until steak is slightly charred, turning once halfway through grilling. (For gas grill, preheat. Reduce heat to medium-high. Place steak on grill rack over heat. Cover; grill as above). Cover steak with foil and let stand 5 minutes before coarsely chopping.
4. Serve immediately in warm tortillas topped with shredded cabbage, tomatoes, red onion, cilantro.
The recipe also recommends serving with a guacamole and a Lime Crema (3 tablespoons of lime juice combined in a small bowl with 8 oz container of sour cream).
The Verdict: The flavor of the beef was excellent and the smell was amazing! We love Mexican food so it was no surprise that this was a winner in this house! Next time I need to pay more attention to the cooking time for the steak. It was a little rare for our liking but, in our opinion, it's better to be undercooked slightly than over-cooked! For obvious reasons, I did not serve this with the Lime Crema so I cannot comment on that and I used a store bought guacamole out of sheer laziness.
Ingredients:
1 medium onion, chopped
1/3 cup freshly squeezed lime juice
2 tbsp ground cumin
6 garlic cloves, minced
2 tsp ground chipotle chile pepper
1/2 tsp salt
3 1/2 lbs skirt steak
16-20 6" or 8" flour tortillas, warmed
1 head napa cabbage, shredded
2 large tomatoes, seeded & chopped
1/2 large red onion, quartered and slivered
1 cup cilantro
Directions:
1. In a small food processor or blender combine the first six ingredients: onion, lime juice, cumin, garlic, chipotle pepper, and salt. Cover and process or blend to form a thick paste.
2. Spread paste over both sides of skirt steak. Using fingers, rub paste into meat fibers. Place skirt steak in resealable plastic bag set in shallow dish. Close bag and refrigerate for at least 2 hours overnight.
3. For a charcoal grill, place steak on the rack of an uncovered grill directly over medium hot coals; grill for about 4 minutes or until steak is slightly charred, turning once halfway through grilling. (For gas grill, preheat. Reduce heat to medium-high. Place steak on grill rack over heat. Cover; grill as above). Cover steak with foil and let stand 5 minutes before coarsely chopping.
4. Serve immediately in warm tortillas topped with shredded cabbage, tomatoes, red onion, cilantro.
The recipe also recommends serving with a guacamole and a Lime Crema (3 tablespoons of lime juice combined in a small bowl with 8 oz container of sour cream).
The Verdict: The flavor of the beef was excellent and the smell was amazing! We love Mexican food so it was no surprise that this was a winner in this house! Next time I need to pay more attention to the cooking time for the steak. It was a little rare for our liking but, in our opinion, it's better to be undercooked slightly than over-cooked! For obvious reasons, I did not serve this with the Lime Crema so I cannot comment on that and I used a store bought guacamole out of sheer laziness.
May 22, 2009
Dish of the Week: Garlic Shrimp & Pineapple Skewers
This weeks dish, Garlic Shrimp & Pineapple Skewers, is from the Better Homes and Gardens Grilling Magazine. I got this magazine at the supermarket one day, shortly after we purchased our grill.
Ingredients:
24 fresh or frozen large shrimp
1/2 cup olive oil
2 tbsp finely chopped cilantro
4 cloves garlic, minced
1/4 tsp cayenne pepper
3oz guava paste, cut up
4 tsp water
1 canned chipotle pepper in adobo sauce
2 tbsp chopped red onion
1 small fresh pineapple, peeled, cored, and cut up into chunks (about 2 1/2 cups)
Directions:
1. Thaw shrimp, if frozen. Peel and devein (if necessary) shrimp. Rinse shrimp; pat dry with paper towels. Place shrimp in a large resealable plastic bag set in a shallow dish. In a small bowl, combine olive oil, cilantro, garlic and cayenne pepper. Pour over shrimp; seal bag and chill in refrigerator for 1 hour, turning bag occasionally.
2. In a food processor or blender, combine guava paste, water, chipotle, and red onion. Cover and process or blend until almost smooth. Transfer mixture to a large bowl.
3. Using a slotted spoon, transfer shrimp to bowl containing guava mixture; discard marinade. Add pineapple to guava mixture. Toss gently to coat pineapple and shrimp with guava mixture. (Do not allow pineapple to stay in mixture for more than 5 minutes or shrimp will become mushy). Alternately thread shrimp and pineapple on skewers (if using wooden skewers; soak in water for at least 30 minutes before hand). Reserve remaining guava mixture.
4. For charcoal grill, place skewers on the greased rack of an uncovered grill directly over medium grill heat; grill for 6 to 10 minutes or until shrimp are opaque and pineapple begins to char, turning skewers and brushing them with reserved guava mixture once halfway through grilling. (For gas grill, preheat grill. Reduce heat to medium. Place skewers on a greased grill rack over heat. Cover and grill as above. Serve immediately with coconut rice* (recipe below).
*Coconut rice: In a medium saucepan, cook and stir 1 cup basmati rice in 1 tablespoon hot butter over medium high heat until rice begins to brown. Add 1 cup chicken stock; 1 cup unsweetened coconut milk and 1/4 teaspoon salt. Bring to boiling. Reduce heat and simmer covered for 15 minutes or until liquid is absorbed. Stir in 1/2 cup frozen peas. Cover and let stand for 5 minutes.
The Verdict: I made four new dishes this week and this was the winner. I wasn't sure how the guava paste would go over but it was pretty mild and gave the shrimp really nice flavor. The Doc opted out of eating the pineapple but I was really impressed with how it came out on the grill. It was my first experience with grilling fruit. Shaun loved the pineapple too!
The coconut rice worked really well with the skewers. It was milder in flavor than I thought it would be. In fact, the Doc didn't even notice the coconut flavor. This dish was a lot more work than most of the dishes I make, so I am not sure if it will be something I make a lot, but I would definitely make this again. Perhaps making skewers is something that gets easier the more you make them!
Ingredients:
24 fresh or frozen large shrimp
1/2 cup olive oil
2 tbsp finely chopped cilantro
4 cloves garlic, minced
1/4 tsp cayenne pepper
3oz guava paste, cut up
4 tsp water
1 canned chipotle pepper in adobo sauce
2 tbsp chopped red onion
1 small fresh pineapple, peeled, cored, and cut up into chunks (about 2 1/2 cups)
Directions:
1. Thaw shrimp, if frozen. Peel and devein (if necessary) shrimp. Rinse shrimp; pat dry with paper towels. Place shrimp in a large resealable plastic bag set in a shallow dish. In a small bowl, combine olive oil, cilantro, garlic and cayenne pepper. Pour over shrimp; seal bag and chill in refrigerator for 1 hour, turning bag occasionally.
2. In a food processor or blender, combine guava paste, water, chipotle, and red onion. Cover and process or blend until almost smooth. Transfer mixture to a large bowl.
3. Using a slotted spoon, transfer shrimp to bowl containing guava mixture; discard marinade. Add pineapple to guava mixture. Toss gently to coat pineapple and shrimp with guava mixture. (Do not allow pineapple to stay in mixture for more than 5 minutes or shrimp will become mushy). Alternately thread shrimp and pineapple on skewers (if using wooden skewers; soak in water for at least 30 minutes before hand). Reserve remaining guava mixture.
4. For charcoal grill, place skewers on the greased rack of an uncovered grill directly over medium grill heat; grill for 6 to 10 minutes or until shrimp are opaque and pineapple begins to char, turning skewers and brushing them with reserved guava mixture once halfway through grilling. (For gas grill, preheat grill. Reduce heat to medium. Place skewers on a greased grill rack over heat. Cover and grill as above. Serve immediately with coconut rice* (recipe below).
*Coconut rice: In a medium saucepan, cook and stir 1 cup basmati rice in 1 tablespoon hot butter over medium high heat until rice begins to brown. Add 1 cup chicken stock; 1 cup unsweetened coconut milk and 1/4 teaspoon salt. Bring to boiling. Reduce heat and simmer covered for 15 minutes or until liquid is absorbed. Stir in 1/2 cup frozen peas. Cover and let stand for 5 minutes.
The Verdict: I made four new dishes this week and this was the winner. I wasn't sure how the guava paste would go over but it was pretty mild and gave the shrimp really nice flavor. The Doc opted out of eating the pineapple but I was really impressed with how it came out on the grill. It was my first experience with grilling fruit. Shaun loved the pineapple too!
The coconut rice worked really well with the skewers. It was milder in flavor than I thought it would be. In fact, the Doc didn't even notice the coconut flavor. This dish was a lot more work than most of the dishes I make, so I am not sure if it will be something I make a lot, but I would definitely make this again. Perhaps making skewers is something that gets easier the more you make them!
May 15, 2009
Dish of the Week: Orange Glazed Salmon
This weeks dish is Orange Glazed Salmon. This dish came from the cooking magazine Cuisine at Home, which I received as a free sample in the mail!
Ingredients:
3 tbsp. Cajun spice
1 tsp. brown sugar
1/4 tsp. kosher salt
4 boneless, skinless salmon fillets (6oz each)
2 tbsp. vegetable oil
1/4 cup orange marmalade (I used Smucker's)
1 tbsp lime juice (I used the juice from one small lime)
Directions:
Combine Cajun spice, sugar, and salt in a small bowl. Rub over all surfaces of the fillets. Saute fillets in oil in a large non-stick skillet over medium-high heat for 3-4 minutes. Turn and saute an additional 2-3 minutes.
Blend marmalade and lime juice; swirl in pan until melted. Carefully turn fish to glaze on all sides. The salmon is done when it begins to flake when tested with a fork.
The Verdict:
The first time I made this dish I made it in my cast iron grill. The flavor of the salmon is probably the best I have ever had. The sugar and spice is a winning combo, in my opinion. The Doc really enjoyed it too.
The second time was on the grill, using a brush to glaze the salmon and then serving it on the side. Both ways were great. I liked having the salmon on the grill because now that I have one, I want to use it all the time!
Ingredients:
3 tbsp. Cajun spice
1 tsp. brown sugar
1/4 tsp. kosher salt
4 boneless, skinless salmon fillets (6oz each)
2 tbsp. vegetable oil
1/4 cup orange marmalade (I used Smucker's)
1 tbsp lime juice (I used the juice from one small lime)
Directions:
Combine Cajun spice, sugar, and salt in a small bowl. Rub over all surfaces of the fillets. Saute fillets in oil in a large non-stick skillet over medium-high heat for 3-4 minutes. Turn and saute an additional 2-3 minutes.
Blend marmalade and lime juice; swirl in pan until melted. Carefully turn fish to glaze on all sides. The salmon is done when it begins to flake when tested with a fork.
The Verdict:
The first time I made this dish I made it in my cast iron grill. The flavor of the salmon is probably the best I have ever had. The sugar and spice is a winning combo, in my opinion. The Doc really enjoyed it too.
The second time was on the grill, using a brush to glaze the salmon and then serving it on the side. Both ways were great. I liked having the salmon on the grill because now that I have one, I want to use it all the time!
May 8, 2009
Dish of the Week: Chipotle Chicken & Cashews
This weeks dish is Chipotle Chicken & Cashews with Brown Rice. I can't even remember how I stumbled across this one. I have been making this one for a while and since it's so good I decided to post it as this weeks dish.
Ingredients
1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 large onion, 1/4 onion finely chopped, 3/4 thinly sliced
2 cups quick cooking brown rice
4 cups chicken stock
2 tablespoons vegetable oil
2 pounds chicken meat: tenders, boneless, skinless breasts or boneless, skinless thighs, cut into 2-inch pieces
2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning blend by McCormick)
2 to 3 tablespoons tamari dark soy sauce, eyeball it
4 cloves garlic, chopped
1 red bell pepper, seeded and thinly sliced
10 to 12 water chestnuts, whole
1 cup frozen green peas
3 tablespoons chipotle in adobo (2 peppers and their sauce), or substitute 1 1/2 tablespoons ground chipotle powder
1 tablespoon ground cumin, a palm full
2 to 3 tablespoons honey, 2 healthy drizzles
1/4 to 1/3 cup real maple syrup, eyeball it
2 to 3 tablespoons chopped cilantro or parsley leaves, your preference
1 cup raw cashews
Directions
In a medium pot over medium heat combine 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon butter. When butter melts into oil, add in the chopped onion, cook 2 minutes, then add rice and cook 3 minutes more. Add stock and cover the pot. Raise heat to bring stock to a rapid boil. Once the stock boils, reduce heat to low and cook, stirring occasionally, until rice is tender, 17-18 minutes.
While rice cooks, make the chicken. Heat a large skillet over high heat. Add vegetable oil, 2 turns of the pan, then the chicken. Season the chicken with grill seasoning. Brown the chicken on both sides, season with soy sauce then move off to one side of the pan. Add the remaining onions, garlic and peppers. Cook 2 to 3 minutes then add water chest nuts and green peas and mix vegetables and meat together. Add the chipotles and cumin. Toss to coat. Glaze the mixture with honey and maple syrup and turn off the heat. Add in the chopped cilantro or parsley and the cashew nuts.
Top rice with cashew chicken and serve.
The Verdict: Like I said above, this is one of our favorites. I have made this a number of times. It became a favorite because it's so good and very simple to make (don't let the long ingredients list fool you). Since I am not a fan of dark meat, I have never made this with chicken thighs. I love this dish because it's sweet and spicy!
Ingredients
1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 large onion, 1/4 onion finely chopped, 3/4 thinly sliced
2 cups quick cooking brown rice
4 cups chicken stock
2 tablespoons vegetable oil
2 pounds chicken meat: tenders, boneless, skinless breasts or boneless, skinless thighs, cut into 2-inch pieces
2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning blend by McCormick)
2 to 3 tablespoons tamari dark soy sauce, eyeball it
4 cloves garlic, chopped
1 red bell pepper, seeded and thinly sliced
10 to 12 water chestnuts, whole
1 cup frozen green peas
3 tablespoons chipotle in adobo (2 peppers and their sauce), or substitute 1 1/2 tablespoons ground chipotle powder
1 tablespoon ground cumin, a palm full
2 to 3 tablespoons honey, 2 healthy drizzles
1/4 to 1/3 cup real maple syrup, eyeball it
2 to 3 tablespoons chopped cilantro or parsley leaves, your preference
1 cup raw cashews
Directions
In a medium pot over medium heat combine 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon butter. When butter melts into oil, add in the chopped onion, cook 2 minutes, then add rice and cook 3 minutes more. Add stock and cover the pot. Raise heat to bring stock to a rapid boil. Once the stock boils, reduce heat to low and cook, stirring occasionally, until rice is tender, 17-18 minutes.
While rice cooks, make the chicken. Heat a large skillet over high heat. Add vegetable oil, 2 turns of the pan, then the chicken. Season the chicken with grill seasoning. Brown the chicken on both sides, season with soy sauce then move off to one side of the pan. Add the remaining onions, garlic and peppers. Cook 2 to 3 minutes then add water chest nuts and green peas and mix vegetables and meat together. Add the chipotles and cumin. Toss to coat. Glaze the mixture with honey and maple syrup and turn off the heat. Add in the chopped cilantro or parsley and the cashew nuts.
Top rice with cashew chicken and serve.
The Verdict: Like I said above, this is one of our favorites. I have made this a number of times. It became a favorite because it's so good and very simple to make (don't let the long ingredients list fool you). Since I am not a fan of dark meat, I have never made this with chicken thighs. I love this dish because it's sweet and spicy!
April 30, 2009
Dish of the Week: Garden Orzo Salad with Herb Dressing
In light of the unseasonably warm summer like weather I took the boys to my parents house for a family cookout. We did Shish Kabobs on the grill and for the side dish I found this weeks recipe, Garden Orzo Salad with Herb Dressing. It's from a show called Rescue Chef with Danny Boome and the premise is he assists someone with a cooking problem. This show was about a girl who was looking for an inexpensive way to entertain a large group of people!
Ingredients:
For the herb dressing:
2 lemons, zested and juiced
2 oranges, zested and juiced
1 cup cider vinegar
2 cups fresh parsley leaves
2 cups fresh basil leaves
2 cups extra-virgin olive oil
Salt and freshly ground black pepper
For the salad:
4 cups orzo
Salt, for water
5 ears corn, kernels removed
5 stalks celery, diced
1 cucumber, seeded and diced
2 pints cherry tomatoes
Directions:
In a food processor add lemon zest and juice, orange zest and juice, cider vinegar, parsley, basil. Turn on the processor and slowly add the olive oil until the mixture is blended together. Process until smooth and season with salt and pepper, to taste. Set aside.
Cook orzo in large pot of boiling salted water until tender but still firm to bite, about 10 minutes, stirring occasionally.
To a large mixing bowl add the raw corn kernels, diced celery, seeded and diced cucumber and whole cherry tomatoes.
Once orzo is cooked, drain and rinse under cold water; drain well. Add cooled orzo to bowl and toss. Add dressing to salad and toss again. Season with salt and pepper, if needed. Serve.
The Verdict:
This is the perfect dish for a potluck cookout - with some minor modifications I will definitely make this dish again. Most of us thought it was really good rating from 3-4.5 starts. Those who didn't like it (like my sister who gave it a ZERO), thought it tasted too much like a pine tree.
First off, it wasn't as cold as it probably should have been. This would be a great make ahead dish that you would serve later in the day or even the next day. My dad's criticism was that he would omit the celery as he didn't like the crunch. I agree that it didn't really fit well with the other ingredients. Krystal (who gave it the highest rating of 4.5) loved that it was tangy with a slight sweetness to it. She took the leftovers home with her! I on the other hand agreed with Kim and Jesse who said it that they liked it but that it was a little heavy on the basil. Next time I make this I most likely use about 1 1/2 cups of basil and parsley.
Next time the weather spikes over 85 degrees give this one a try!
Ingredients:
For the herb dressing:
2 lemons, zested and juiced
2 oranges, zested and juiced
1 cup cider vinegar
2 cups fresh parsley leaves
2 cups fresh basil leaves
2 cups extra-virgin olive oil
Salt and freshly ground black pepper
For the salad:
4 cups orzo
Salt, for water
5 ears corn, kernels removed
5 stalks celery, diced
1 cucumber, seeded and diced
2 pints cherry tomatoes
Directions:
In a food processor add lemon zest and juice, orange zest and juice, cider vinegar, parsley, basil. Turn on the processor and slowly add the olive oil until the mixture is blended together. Process until smooth and season with salt and pepper, to taste. Set aside.
Cook orzo in large pot of boiling salted water until tender but still firm to bite, about 10 minutes, stirring occasionally.
To a large mixing bowl add the raw corn kernels, diced celery, seeded and diced cucumber and whole cherry tomatoes.
Once orzo is cooked, drain and rinse under cold water; drain well. Add cooled orzo to bowl and toss. Add dressing to salad and toss again. Season with salt and pepper, if needed. Serve.
The Verdict:
This is the perfect dish for a potluck cookout - with some minor modifications I will definitely make this dish again. Most of us thought it was really good rating from 3-4.5 starts. Those who didn't like it (like my sister who gave it a ZERO), thought it tasted too much like a pine tree.
First off, it wasn't as cold as it probably should have been. This would be a great make ahead dish that you would serve later in the day or even the next day. My dad's criticism was that he would omit the celery as he didn't like the crunch. I agree that it didn't really fit well with the other ingredients. Krystal (who gave it the highest rating of 4.5) loved that it was tangy with a slight sweetness to it. She took the leftovers home with her! I on the other hand agreed with Kim and Jesse who said it that they liked it but that it was a little heavy on the basil. Next time I make this I most likely use about 1 1/2 cups of basil and parsley.
Next time the weather spikes over 85 degrees give this one a try!
April 24, 2009
Dish of the Week: Mexican Meat-zza (Deep Dish Pan Pizza)
This weeks dish, Mexican Meat-zza, I found by accident on the Food Network's website. I was trying to decide what to make for dinner and found some ground beef in my freezer that needed to be used. I typed "ground beef" into the search engine and clicked on Rachael Ray, to narrow my search down. This was the first one on the list and since we love Mexican here, I decided to try it out.
Ingredients:
2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy)
2 eggs
4 tablespoons melted butter
1 1/2 cups milk
1 cup frozen corn kernels
Extra-virgin olive oil or, vegetable oil, for drizzling
Topping:
2 tablespoons extra-virgin or vegetable oil, 2 turns of the pan
1 pound ground beef
1 small onion, finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons cayenne sauce
Salt
2 1/2 cups (10-ounce sack from dairy aisle) shredded Cheddar or jack cheese
1/2 red bell pepper, chopped
1 small can, 2 1/4 ounces sliced chillies or jalapenos, drained
2 scallions, chopped
2 small vine ripe tomatoes, seeded and diced
2 tablespoons drained sliced green olives (salad olives)
1 to 2 tablespoons chopped cilantro leaves, optional garnish
Mild to medium taco sauce to pass at table, 1 cup
Directions:
Preheat oven to 400 degrees F.
Mix together 2 packages muffin mix with 2 eggs, 4 tablespoons melted butter (melt in microwave 30 seconds), 1 1/2 cups milk and frozen corn kernels. Wipe a nonstick skillet with a little extra or vegetable oil and pour in the muffin mix. Use a large skillet, 10 to 12 inch. Choose a pan with oven safe handle or, double-wrap handle with foil to protect it in the oven. Place pan in oven and bake 12 to 15 minutes in center of the oven until light golden in color.
Brown the meat over medium high heat in a second skillet in extra or vegetable oil, 2 turns of the pan. Add onions and spices and cook meat 5 minutes more.
Remove cornbread from oven and top with meat, cheese, and veggies. Add pan back to oven and cook 5 minutes more to melt cheese. Garnish with cilantro, optional. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at the table to sprinkle on top.
The Verdict:
This dish was a winner! I say this because I watched David gobble up his dinner, which he never does! The Doc enjoyed it too, except for the olives. Next time I'll omit them, since even though I like them, I didn't fell like they added anything to this dish. He also thought the cornbread crust was too thick. I used my Pampered Chef deep dish stoneware baker and the two packages of cornbread pretty much filled it to the top. There was not much room left for the toppings, so next time I will use one package of corn bread mix.
Give this one a try because it's a really easy dish to make and it's really, really yummy!
Ingredients:
2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy)
2 eggs
4 tablespoons melted butter
1 1/2 cups milk
1 cup frozen corn kernels
Extra-virgin olive oil or, vegetable oil, for drizzling
Topping:
2 tablespoons extra-virgin or vegetable oil, 2 turns of the pan
1 pound ground beef
1 small onion, finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons cayenne sauce
Salt
2 1/2 cups (10-ounce sack from dairy aisle) shredded Cheddar or jack cheese
1/2 red bell pepper, chopped
1 small can, 2 1/4 ounces sliced chillies or jalapenos, drained
2 scallions, chopped
2 small vine ripe tomatoes, seeded and diced
2 tablespoons drained sliced green olives (salad olives)
1 to 2 tablespoons chopped cilantro leaves, optional garnish
Mild to medium taco sauce to pass at table, 1 cup
Directions:
Preheat oven to 400 degrees F.
Mix together 2 packages muffin mix with 2 eggs, 4 tablespoons melted butter (melt in microwave 30 seconds), 1 1/2 cups milk and frozen corn kernels. Wipe a nonstick skillet with a little extra or vegetable oil and pour in the muffin mix. Use a large skillet, 10 to 12 inch. Choose a pan with oven safe handle or, double-wrap handle with foil to protect it in the oven. Place pan in oven and bake 12 to 15 minutes in center of the oven until light golden in color.
Brown the meat over medium high heat in a second skillet in extra or vegetable oil, 2 turns of the pan. Add onions and spices and cook meat 5 minutes more.
Remove cornbread from oven and top with meat, cheese, and veggies. Add pan back to oven and cook 5 minutes more to melt cheese. Garnish with cilantro, optional. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at the table to sprinkle on top.
The Verdict:
This dish was a winner! I say this because I watched David gobble up his dinner, which he never does! The Doc enjoyed it too, except for the olives. Next time I'll omit them, since even though I like them, I didn't fell like they added anything to this dish. He also thought the cornbread crust was too thick. I used my Pampered Chef deep dish stoneware baker and the two packages of cornbread pretty much filled it to the top. There was not much room left for the toppings, so next time I will use one package of corn bread mix.
Give this one a try because it's a really easy dish to make and it's really, really yummy!
April 18, 2009
Dish of the Week: Almond Crusted Chicken with Cheesy Orzo
This dish of the week is Almond Crusted Chicken Cutlets with Scallion Beurre Blanc, Cheesy Orzo and roasted asparagus. This is the dinner menu I made at the Stack's last Saturday. Since we were in Florida, we were unable to make it to his 30th birthday extravaganza, so I offered to make him a birthday dinner. Normally I would make a cous cous to serve along side the chicken but we went with the cheesy orzo for the kids and called it "mac and cheese"!
Almond Crusted Chicken:
Ingredients
2 scallions, whites and greens, very finely chopped
1/2 cup dry white wine - eyeball it
4 tablespoons heavy cream
1 large egg
8 pieces chicken breast cutlets, 1 1/4 pounds
1/2 cup sliced almonds
1/2 cup plain bread crumbs
1/4 teaspoon grated nutmeg, eyeball it
Salt and pepper
1/4 cup light extra-virgin olive oil or vegetable oil, 4 turns of the pan
1 stick cold butter, cut into pieces
Directions
Combine the scallions, white wine and 2 tablespoons cream in a saucepan over medium heat and reduce to 1/4 cup liquid, 5 to 6 minutes.
While the sauce is working, beat egg and set chicken into it. Combine almonds, bread crumbs, nutmeg, salt and pepper, to taste, in a food processor and grind to combine. Cover a plate with plastic wrap to make for easy clean up after breading and pour almond and bread crumb mixture onto it. Remove chicken from the egg and coat in the bread crumb mixture.
Preheat oven to 250 degrees F.
Heat 3 tablespoons, 3 turns of the pan, oil in a large nonstick skillet over medium to medium high heat. Add cutlets and cook 3 minutes on each side, transfer to a plate and cover with foil and keep warm in the oven. Repeat with remaining chicken.
Whisk 2 tablespoons cream into the sauce, a splash. Lower the heat on the sauce and whisk the butter into pot until it has incorporated. Remove from heat and season with salt and pepper, to your taste.
Place 2 cutlets on each dinner plate and spoon a little beurre blanc sauce down over top of the cutlets.
Cheesy Orzo:
Ingredients
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 small onion, chopped
2 cloves garlic, chopped
2 cans (14 ounces) chicken or vegetable broth or stock
2 cups orzo pasta (enriched rice may be substituted)
1/2 cup grated Parmigiano or Romano
Salt and freshly ground black pepper
Directions
Preheat a 8 inch pot with a tight fitting cover over moderate heat. Add oil, onion and garlic and saute for 2 or 3 minutes. Add broth to the pan and bring to a boil. Stir in orzo and return broth to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender. Remove lid and stir in cheese. Season with salt and pepper to your taste. You favorite fresh herbs may also be stirred into the orzo or rice to strengthen the flavor even more.
Roasted Asparagus:
To make the roasted asparagus. Preheat your oven to 420 degrees F. Cut the ends off the asparagus and lay them out of a foil lined cookie sheet. Drizzle with some EVOO and season with salt to taste. Throw them into the oven for about 5-8 minutes.
The Verdict:
This has become my go to chicken dish and has gotten rave reviews by all who have had the chance to try it. The kids even loved the "mac & cheese" even though it was a little different from normal. This is one of our favorites. When I tell people I have a great chicken dish, this is what I make. I needed to do a better job grinding the almonds but we had slivered almonds instead of sliced so keep that in mind when you purchase your ingredients. Thankfully though, it didn't ruin the flavor of the chicken.
Almond Crusted Chicken:
Ingredients
2 scallions, whites and greens, very finely chopped
1/2 cup dry white wine - eyeball it
4 tablespoons heavy cream
1 large egg
8 pieces chicken breast cutlets, 1 1/4 pounds
1/2 cup sliced almonds
1/2 cup plain bread crumbs
1/4 teaspoon grated nutmeg, eyeball it
Salt and pepper
1/4 cup light extra-virgin olive oil or vegetable oil, 4 turns of the pan
1 stick cold butter, cut into pieces
Directions
Combine the scallions, white wine and 2 tablespoons cream in a saucepan over medium heat and reduce to 1/4 cup liquid, 5 to 6 minutes.
While the sauce is working, beat egg and set chicken into it. Combine almonds, bread crumbs, nutmeg, salt and pepper, to taste, in a food processor and grind to combine. Cover a plate with plastic wrap to make for easy clean up after breading and pour almond and bread crumb mixture onto it. Remove chicken from the egg and coat in the bread crumb mixture.
Preheat oven to 250 degrees F.
Heat 3 tablespoons, 3 turns of the pan, oil in a large nonstick skillet over medium to medium high heat. Add cutlets and cook 3 minutes on each side, transfer to a plate and cover with foil and keep warm in the oven. Repeat with remaining chicken.
Whisk 2 tablespoons cream into the sauce, a splash. Lower the heat on the sauce and whisk the butter into pot until it has incorporated. Remove from heat and season with salt and pepper, to your taste.
Place 2 cutlets on each dinner plate and spoon a little beurre blanc sauce down over top of the cutlets.
Cheesy Orzo:
Ingredients
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 small onion, chopped
2 cloves garlic, chopped
2 cans (14 ounces) chicken or vegetable broth or stock
2 cups orzo pasta (enriched rice may be substituted)
1/2 cup grated Parmigiano or Romano
Salt and freshly ground black pepper
Directions
Preheat a 8 inch pot with a tight fitting cover over moderate heat. Add oil, onion and garlic and saute for 2 or 3 minutes. Add broth to the pan and bring to a boil. Stir in orzo and return broth to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender. Remove lid and stir in cheese. Season with salt and pepper to your taste. You favorite fresh herbs may also be stirred into the orzo or rice to strengthen the flavor even more.
Roasted Asparagus:
To make the roasted asparagus. Preheat your oven to 420 degrees F. Cut the ends off the asparagus and lay them out of a foil lined cookie sheet. Drizzle with some EVOO and season with salt to taste. Throw them into the oven for about 5-8 minutes.
The Verdict:
This has become my go to chicken dish and has gotten rave reviews by all who have had the chance to try it. The kids even loved the "mac & cheese" even though it was a little different from normal. This is one of our favorites. When I tell people I have a great chicken dish, this is what I make. I needed to do a better job grinding the almonds but we had slivered almonds instead of sliced so keep that in mind when you purchase your ingredients. Thankfully though, it didn't ruin the flavor of the chicken.
April 11, 2009
Dish of the Week: Sunset Orzo with Spanish Shrimp
This weeks second dish of the week is Sunset Orzo with Spanish Shrimp. It is from the April issue of my Everyday with Racheal Ray magazine. If you like shrimp and you want to try something with a little spanish flare then make this dish!
Ingrediants:
Salt
½ lb orzo pasta
2 pinches saffron threads
1 cup chicken broth
3 tablespoons extra-virgin olive oil (EVOO)
1/3 pound Spanish chorizo, chopped
1 onion, chopped
1 small red bell pepper, chopped
2 cloves garlic, finely chopped
1 teaspoon ground turmeric
1/3 cup green peas
1 lb medium shelled and deveined shrimp
¼ cup chopped flat-leaf parsley
1 teaspoon sweet paprika
Juice of ½ lemon
Directions:
1. Bring a large pot of water to a boil, salt it, add the orzo and cook until just al dente. Drain and cover.
2. While the pasta is working, in a small saucepan, steep the saffron in the chicken broth over low heat.
3. In a medium skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the chorizo and cook until browned, 2 minutes. Add the onion, bell pepper, garlic and turmeric and cook for 5 minutes. Stir in the peas.
4. In another medium skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the shrimp and cook until pink and firm, 2 to 3 minutes. Stir in the parsley, paprika and lemon juice; season with salt. Remove from the heat.
5. Pour the saffron broth over the chorizo and vegetables. Add the orzo and toss for 2 minutes. To serve, top the orzo with the shrimp.
The Verdict:
I LOVED this dish, but I am a HUGE fan of chorizo! I also LOVE shrimp and the flavors work very well together. The Doc gave this a 3.5, he liked, but didn't LOVE it, and he would certainly eat it again! He is not a fan of chorizo, plus he still sometimes breaks out into hives when he eats shrimp, so I try not to make it very often.
I actually cooked the shrimp with just the paprika (because I forgot the lemon) and then just mixed the shrimp in with the orzo at the end instead of serving it over the orzo.
Ingrediants:
Salt
½ lb orzo pasta
2 pinches saffron threads
1 cup chicken broth
3 tablespoons extra-virgin olive oil (EVOO)
1/3 pound Spanish chorizo, chopped
1 onion, chopped
1 small red bell pepper, chopped
2 cloves garlic, finely chopped
1 teaspoon ground turmeric
1/3 cup green peas
1 lb medium shelled and deveined shrimp
¼ cup chopped flat-leaf parsley
1 teaspoon sweet paprika
Juice of ½ lemon
Directions:
1. Bring a large pot of water to a boil, salt it, add the orzo and cook until just al dente. Drain and cover.
2. While the pasta is working, in a small saucepan, steep the saffron in the chicken broth over low heat.
3. In a medium skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the chorizo and cook until browned, 2 minutes. Add the onion, bell pepper, garlic and turmeric and cook for 5 minutes. Stir in the peas.
4. In another medium skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the shrimp and cook until pink and firm, 2 to 3 minutes. Stir in the parsley, paprika and lemon juice; season with salt. Remove from the heat.
5. Pour the saffron broth over the chorizo and vegetables. Add the orzo and toss for 2 minutes. To serve, top the orzo with the shrimp.
The Verdict:
I LOVED this dish, but I am a HUGE fan of chorizo! I also LOVE shrimp and the flavors work very well together. The Doc gave this a 3.5, he liked, but didn't LOVE it, and he would certainly eat it again! He is not a fan of chorizo, plus he still sometimes breaks out into hives when he eats shrimp, so I try not to make it very often.
I actually cooked the shrimp with just the paprika (because I forgot the lemon) and then just mixed the shrimp in with the orzo at the end instead of serving it over the orzo.
April 8, 2009
Dish of the Week: Roasted Garlic-and-Spinach White Pizza
Since we were on vacation last week I didn't have a chance to post a dish of the week. So this week I am going to try and post two. This dish is another pizza for my garlic lovin' friends. I got this recipe from my March issue of Every Day with Rachael Ray Magazine.
Ingredients:
12 cloves of garlic (unpeeled)
4 tsp EVOO
1 tbsp cornmeal
12 oz refrigerated pizza dough
2 slices bacon, cut into 1” pieces
1 10oz pkg frozen spinach, thawed & squeezed dry
1 cup ricotta cheese
¾ cup shredded mozzarella cheese
Salt & pepper
Directions:
1. Preheat oven to 325°. Place the garlic on a sheet of foil; drizzle with 1 teaspoon EVOO and 1 tablespoon of water. Seal and bake until soft, about 30 minutes; let cool slightly. Squeeze the garlic cloves from their skins into a small bowl; add 2 teaspoons EVOO and mash into a paste.
2. Meanwhile, grease a baking sheet with the remaining 1 teaspoon EVOO; dust with cornmeal. Stretch the pizza dough into a large rectangle and transfer to the prepared baking sheet. Let the dough rest for 10 minutes; stretch again to almost fill the pan.
3. Position a rack in the lower third of the oven and preheat to 425°. In a medium skillet, cook the bacon over medium heat, stirring often, for about 5 minutes; drain and transfer to a plate. Add the spinach to the skillet and cook over low heat until warmed through; season with salt and pepper.
4. Brush the pizza dough with the garlic paste. Top with the spinach and dollops of ricotta. Sprinkle with bacon and mozzarella. Bake for 15 minutes, lower temp to 400° and bake until the cheese is brown and bubbling, about 10 minutes.
The Verdict:
This is a great pizza. I love that the garlic paste is the sauce. I would even recommend adding a little extra drizzle of olive oil before adding the other ingredients to the pizza. This was the second time I made this pizza and it came out better the second time because I only used a half cup of ricotta cheese. Next time I'll probably just omit it all together because we're not huge fans of ricotta cheese here. This is the Doc's favorite pizza I have made that isn't plain bacon & cheese! I have also made a chicken parm pizza that was really good but I need to make some modifications to that one as well.
Another deviation from the recipe is that I use a pizza stone when I make my pizza's. I am sure I have mentioned this before but if you don't have a pizza stone then you need to go out and get one. Not only does it make the best pizza, it is also fantastic for baking chocolate chip cookies.
Ingredients:
12 cloves of garlic (unpeeled)
4 tsp EVOO
1 tbsp cornmeal
12 oz refrigerated pizza dough
2 slices bacon, cut into 1” pieces
1 10oz pkg frozen spinach, thawed & squeezed dry
1 cup ricotta cheese
¾ cup shredded mozzarella cheese
Salt & pepper
Directions:
1. Preheat oven to 325°. Place the garlic on a sheet of foil; drizzle with 1 teaspoon EVOO and 1 tablespoon of water. Seal and bake until soft, about 30 minutes; let cool slightly. Squeeze the garlic cloves from their skins into a small bowl; add 2 teaspoons EVOO and mash into a paste.
2. Meanwhile, grease a baking sheet with the remaining 1 teaspoon EVOO; dust with cornmeal. Stretch the pizza dough into a large rectangle and transfer to the prepared baking sheet. Let the dough rest for 10 minutes; stretch again to almost fill the pan.
3. Position a rack in the lower third of the oven and preheat to 425°. In a medium skillet, cook the bacon over medium heat, stirring often, for about 5 minutes; drain and transfer to a plate. Add the spinach to the skillet and cook over low heat until warmed through; season with salt and pepper.
4. Brush the pizza dough with the garlic paste. Top with the spinach and dollops of ricotta. Sprinkle with bacon and mozzarella. Bake for 15 minutes, lower temp to 400° and bake until the cheese is brown and bubbling, about 10 minutes.
The Verdict:
This is a great pizza. I love that the garlic paste is the sauce. I would even recommend adding a little extra drizzle of olive oil before adding the other ingredients to the pizza. This was the second time I made this pizza and it came out better the second time because I only used a half cup of ricotta cheese. Next time I'll probably just omit it all together because we're not huge fans of ricotta cheese here. This is the Doc's favorite pizza I have made that isn't plain bacon & cheese! I have also made a chicken parm pizza that was really good but I need to make some modifications to that one as well.
Another deviation from the recipe is that I use a pizza stone when I make my pizza's. I am sure I have mentioned this before but if you don't have a pizza stone then you need to go out and get one. Not only does it make the best pizza, it is also fantastic for baking chocolate chip cookies.
March 26, 2009
Dish of the Week: Mailloux Beef Burgundy
This weeks dish is, what I am now calling, Mailloux Beef Burgundy. It was given to me by our good friends the Mailloux's and since I am not sure where they got it from, I will just give them the credit! I had asked some of my family and friends, before David was born, and before I became a 30 minute meal addict, for easy dinners. We knew with a baby on the way there was no way we could order out all the time. Robyn had given me a bunch of handwritten recipe cards with some of her favorite dishes and this was one of the dishes.
Ingredients:
3 slices Bacon (chopped)
2lbs Beef Sirloin Tips or Round Steak (cut into 1” cubes)
¼ cup Flour
½ tsp Salt
½ tsp Season Salt
½ tsp Pepper
½ tsp Thyme
½ tsp Marjoram
2 cloves Garlic (minced)
1 Beef Bouillon Cube (crushed)
1 cup Burgundy Wine (any other red wine you have around the house would be fine as well)
1 cup Sliced Mushrooms
2 Tbsp Cornstarch disolved in 2 tbsp water (optional)
Rice or Wide Noodles
Directions:
In a large skillet, cook bacon several minutes until brown. Remove bacon with slotted spoon and reserve. Coat beef with flour and brown on all sides in bacon drippings. Combine all ingredients (including bacon drippings) except for mushrooms in slow cooker. Cover and cook on low for 6-8 hours. Turn control to high and add the mushrooms. Cover and cook on high for 15 minutes longer. To thicken (if desired) add cornstarch mixture at the time of the mushrooms.
Serve over rice or noodles
The Verdict:
This gets a 4 star rating from the Doc. This was the first dish I made in the CrockPot (the one that sat in my cabinet collecting dust for 6-1/2 years) and tonight was the third time we have had this recipe. It's super easy to make and the flavor of the beef is so good! Ironically, I have never used Burgundy wine to make this dish. All three times I just used the Merlot that we had in our house. I also serve it over rice because the Doc isn't a fan of egg noodles. This is a great slow cooker dish, if you like beef, and you want something easy that still has a lot of flavor.
Ingredients:
3 slices Bacon (chopped)
2lbs Beef Sirloin Tips or Round Steak (cut into 1” cubes)
¼ cup Flour
½ tsp Salt
½ tsp Season Salt
½ tsp Pepper
½ tsp Thyme
½ tsp Marjoram
2 cloves Garlic (minced)
1 Beef Bouillon Cube (crushed)
1 cup Burgundy Wine (any other red wine you have around the house would be fine as well)
1 cup Sliced Mushrooms
2 Tbsp Cornstarch disolved in 2 tbsp water (optional)
Rice or Wide Noodles
Directions:
In a large skillet, cook bacon several minutes until brown. Remove bacon with slotted spoon and reserve. Coat beef with flour and brown on all sides in bacon drippings. Combine all ingredients (including bacon drippings) except for mushrooms in slow cooker. Cover and cook on low for 6-8 hours. Turn control to high and add the mushrooms. Cover and cook on high for 15 minutes longer. To thicken (if desired) add cornstarch mixture at the time of the mushrooms.
Serve over rice or noodles
The Verdict:
This gets a 4 star rating from the Doc. This was the first dish I made in the CrockPot (the one that sat in my cabinet collecting dust for 6-1/2 years) and tonight was the third time we have had this recipe. It's super easy to make and the flavor of the beef is so good! Ironically, I have never used Burgundy wine to make this dish. All three times I just used the Merlot that we had in our house. I also serve it over rice because the Doc isn't a fan of egg noodles. This is a great slow cooker dish, if you like beef, and you want something easy that still has a lot of flavor.
March 20, 2009
Dish of the Week: Slow Cooker Chimichangas
This weeks dish is Easy Chimichangas Thanks to the CrockPot. I found this recipe from a CrockPotting blog called A Year of CrockPotting. This blog was started by a woman who decided to make a New Years Resolution to use her CrockPot for 365 days in 2008.
Each dish is labeled and I was interested in finding some more Mexican recipes and came across this one. For those who do not know, a Chimichanga is a fried burrito. It's one of my favorite Mexican dishes and something I will order frequently. I was happy to be able to find a recipe to make my own.
Ingredients:
1 1/2 pound hunk o' meat (like Top Round - she also suggests that pork would be good and I bet it would be)
salt and pepper
*garlic powder
1/2 cup water
1 T dried minced onion, or 1 diced fresh onion
to add later:
1 can tomatoes and chiles (drained)
1 can diced tomatoes (drained)
Burrito-sized tortillas, and whatever toppings your like on your Mexican food!
*Toppings that we like to use:
Salsa
Salsa Verde (Tomatillo sauce)
Sour Cream (for me NOT the Doc!)
Guacamole
1 package of Mexican blend shredded cheese
*to cook later:
1 package of Mexican or Spanish flavored rice (like the Lipton or Near East brand)
1 can black beans (drained and rinsed)
The Directions:
Note that you need to fry up the little tortilla packets. So this is one slow cooker meal that requires a little extra work.
In the morning:
Season your meat on all sides with the salt, pepper and if you choose garlic powder. Plop it into the crockpot and cover with 1/2 cup of water. Cook on low all day anywhere between 6-8 hours.
After the meat has cooked all day, remove it carefully. Skim the fat out of the liquid at the bottom of your stoneware, and remove excess juice. You really only need about a cup of juice left in the crock.
Put your meat back inside, and shred it with two forks. The meat should come apart easily. If it doesn't, cut it in pieces and cook on low a few more hours.
Add the can of drained diced tomatoes and drained tomatoes and chiles. Turn your crock to high to warm everything up. Prepare your toppings.
*Start cooking the rice according to the package directions. Once the rice is almost cooked I add the black beans to the rice but you can also keep them separate.
When the meat is hot again, start making your little chimichanga packets. Steam a few tortillas at a time by stacking them on a plate and covering with a dampened paper towel. Microwave for 60 seconds.
Take a steamed tortilla and plop a spoonful of meat in the center. *I add the rice and beans mixture and then some of the shredded cheese. Fold the bottom and top of the tortilla, then the sides. The sides need to overlap a bit, so the meat doesn't escape.
Heat up some oil in a big skillet. When it is super hot, carefully put the chimichanga into the oil, seam-side down. Fry until golden brown (about 1 min) then flip.
The Verdict:
When I made these for the first time for the Doc he was hooked! If you were to ask him which dish that I have made is his absolute favorite, this would be it. So naturally this recipe gets the five star rating.
This recipe was included in my Superbowl menu and I made them tonight for the Mailloux's while we are here visiting them. I have changed it from the original recipe from the blog and notated so with a asterisk (*). It was the Doc that suggested adding the rice and beans. Tonight Ben suggested adding some ground cumin to the meat and I bet that it would be a great addition to the flavor of the beef. Next time I make this I am going to try it out.
If you like Mexican food, then I would highly recommend making this dish.
Each dish is labeled and I was interested in finding some more Mexican recipes and came across this one. For those who do not know, a Chimichanga is a fried burrito. It's one of my favorite Mexican dishes and something I will order frequently. I was happy to be able to find a recipe to make my own.
Ingredients:
1 1/2 pound hunk o' meat (like Top Round - she also suggests that pork would be good and I bet it would be)
salt and pepper
*garlic powder
1/2 cup water
1 T dried minced onion, or 1 diced fresh onion
to add later:
1 can tomatoes and chiles (drained)
1 can diced tomatoes (drained)
Burrito-sized tortillas, and whatever toppings your like on your Mexican food!
*Toppings that we like to use:
Salsa
Salsa Verde (Tomatillo sauce)
Sour Cream (for me NOT the Doc!)
Guacamole
1 package of Mexican blend shredded cheese
*to cook later:
1 package of Mexican or Spanish flavored rice (like the Lipton or Near East brand)
1 can black beans (drained and rinsed)
The Directions:
Note that you need to fry up the little tortilla packets. So this is one slow cooker meal that requires a little extra work.
In the morning:
Season your meat on all sides with the salt, pepper and if you choose garlic powder. Plop it into the crockpot and cover with 1/2 cup of water. Cook on low all day anywhere between 6-8 hours.
After the meat has cooked all day, remove it carefully. Skim the fat out of the liquid at the bottom of your stoneware, and remove excess juice. You really only need about a cup of juice left in the crock.
Put your meat back inside, and shred it with two forks. The meat should come apart easily. If it doesn't, cut it in pieces and cook on low a few more hours.
Add the can of drained diced tomatoes and drained tomatoes and chiles. Turn your crock to high to warm everything up. Prepare your toppings.
*Start cooking the rice according to the package directions. Once the rice is almost cooked I add the black beans to the rice but you can also keep them separate.
When the meat is hot again, start making your little chimichanga packets. Steam a few tortillas at a time by stacking them on a plate and covering with a dampened paper towel. Microwave for 60 seconds.
Take a steamed tortilla and plop a spoonful of meat in the center. *I add the rice and beans mixture and then some of the shredded cheese. Fold the bottom and top of the tortilla, then the sides. The sides need to overlap a bit, so the meat doesn't escape.
Heat up some oil in a big skillet. When it is super hot, carefully put the chimichanga into the oil, seam-side down. Fry until golden brown (about 1 min) then flip.
The Verdict:
When I made these for the first time for the Doc he was hooked! If you were to ask him which dish that I have made is his absolute favorite, this would be it. So naturally this recipe gets the five star rating.
This recipe was included in my Superbowl menu and I made them tonight for the Mailloux's while we are here visiting them. I have changed it from the original recipe from the blog and notated so with a asterisk (*). It was the Doc that suggested adding the rice and beans. Tonight Ben suggested adding some ground cumin to the meat and I bet that it would be a great addition to the flavor of the beef. Next time I make this I am going to try it out.
If you like Mexican food, then I would highly recommend making this dish.
March 12, 2009
Dish of the Week: Margherita Pizza with Vodka Sauce
This weeks dish, Margherita Pizza with Vodka Tomato Sauce, caught my eye one afternoon when I was jogging with the food network on in the background (ironic, I know). It was a show called Ask Aida. The premise of the show is people write in and ask her food questions which she answers during the show that relate to the recipe she is making.
Ingredients:
1 (15-ounce) can diced tomatoes with juices
1/4 cup vodka
1/4 cup heavy cream
Salt and freshly ground black pepper
1 (1 pound) fresh pizza dough
Olive oil
10 ounces low-moisture mozzarella, sliced 1/2-inch thick
10 to 20 small basil leaves
Directions:
Heat the oven to 425 degrees F and arrange a rack in the middle.
Heat tomatoes, vodka, and cream in a small saucepan over medium heat until bubbling and vodka smell is cooked off, about 15 minutes. Season, as desired, with salt and freshly ground black pepper and set aside to cool.
Meanwhile roll pizza dough to a 12-inch round. Drizzle olive oil on a baking sheet to coat and place dough on top. Pierce the dough in several places to prevent it from bubbling up unevenly. Spread sauce evenly over the dough. Evenly distribute mozzarella across pizza and scatter whole basil on top. Drizzle with oil and bake until cheese is melted, and underside of dough is golden brown, about 20 minutes.
The Verdict:
Unfortunately The Doc didn't come home until really late last night and so he didn't get to try this one but I LOVED it so much I decided to post it anyway without the Doc's rating. I will definitely make this again so he'll be able to rate this one in the near future!
My only issue was that my sauce was watery so I need to figure out what to do to fix that. Made some of the crust soft and mushy but the flavors were just so good I didn't care! I used half & half instead of heavy cream which could be the cause so next time I may just suck it up and try the cream.
I also used fire roasted diced tomatoes. Just for something different. I think it worked really well.
Ingredients:
1 (15-ounce) can diced tomatoes with juices
1/4 cup vodka
1/4 cup heavy cream
Salt and freshly ground black pepper
1 (1 pound) fresh pizza dough
Olive oil
10 ounces low-moisture mozzarella, sliced 1/2-inch thick
10 to 20 small basil leaves
Directions:
Heat the oven to 425 degrees F and arrange a rack in the middle.
Heat tomatoes, vodka, and cream in a small saucepan over medium heat until bubbling and vodka smell is cooked off, about 15 minutes. Season, as desired, with salt and freshly ground black pepper and set aside to cool.
Meanwhile roll pizza dough to a 12-inch round. Drizzle olive oil on a baking sheet to coat and place dough on top. Pierce the dough in several places to prevent it from bubbling up unevenly. Spread sauce evenly over the dough. Evenly distribute mozzarella across pizza and scatter whole basil on top. Drizzle with oil and bake until cheese is melted, and underside of dough is golden brown, about 20 minutes.
The Verdict:
Unfortunately The Doc didn't come home until really late last night and so he didn't get to try this one but I LOVED it so much I decided to post it anyway without the Doc's rating. I will definitely make this again so he'll be able to rate this one in the near future!
My only issue was that my sauce was watery so I need to figure out what to do to fix that. Made some of the crust soft and mushy but the flavors were just so good I didn't care! I used half & half instead of heavy cream which could be the cause so next time I may just suck it up and try the cream.
I also used fire roasted diced tomatoes. Just for something different. I think it worked really well.
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