1 lb chicken, cut into chunks and sauteed in the olive oil
2T olive oil
one roll of chorizo, crumbled into crockpot
3-5 cloves of garlic
1 med onion, diced and sauteed
6 med red potatoes, cut into bite size chunks
15 oz can of fire roasted tomatoes
15 oz can of dark red kidney beans, drained
1 qt chicken stock
salt and pepper, to taste if necessary
1 bag of tortilla chips, optional
sour cream, optional
2 c shredded cheese, optional
Put all ingredients into your crockpot. Cook on high 4-6 hours until potatoes are tender or on low 8-10 hours.
Put servings into bowls and top with your choice or tortilla chips, sour cream, shredded cheese or any combination you desire. I've also added slices of avacado on top and that was yummy too.
Saturday, October 30, 2010
Tuesday, October 26, 2010
Salmon with Spicy Pesto
4 8oz salmon steaks
2T olive oil
finely grated rind and juice of 1 lime
pinch of seasalt
for the pesto
6 mild fresh red chilies
2 garlic cloves
2T sunflower seeds
freshly grated rind and juice of 1 lime
5T olive oil
salt and pepper, to taste
Insert a very sharp knife clsoe tot he top of the salmon's backbone. Working closely to the bone, cut halfway through the steak all round. Repeat with the other side and pull out the bone. Remove any extra visible bones with a pair of tweekzers.
Sprinkle a little salt on the surface and take hold of the end of the salmon, skin side down. Insert a small sharp knife under the skin and, working away from you, cutt off the skin keeping as close to the skin as possible. Repeate withthe three remaining pieces of fish.
Rub the olive oil intot he boneless fish rounds. Add the lime juice and marinade in the fridge for 2 horus.
To make the pesto, seed the chilies and place them together witht he garlic cloves, sunflower seed, lime juice, rind and seasoning int a food processor or blender. Process until well mixed. Pour the olive oil gradually over the moving blades untl the sauce has thickened and emulsified. Drain the salmon from it's marinade. Broil the fish steaks for about 5 minutes on either side and serve with the spicy pesto.
2T olive oil
finely grated rind and juice of 1 lime
pinch of seasalt
for the pesto
6 mild fresh red chilies
2 garlic cloves
2T sunflower seeds
freshly grated rind and juice of 1 lime
5T olive oil
salt and pepper, to taste
Insert a very sharp knife clsoe tot he top of the salmon's backbone. Working closely to the bone, cut halfway through the steak all round. Repeat with the other side and pull out the bone. Remove any extra visible bones with a pair of tweekzers.
Sprinkle a little salt on the surface and take hold of the end of the salmon, skin side down. Insert a small sharp knife under the skin and, working away from you, cutt off the skin keeping as close to the skin as possible. Repeate withthe three remaining pieces of fish.
Rub the olive oil intot he boneless fish rounds. Add the lime juice and marinade in the fridge for 2 horus.
To make the pesto, seed the chilies and place them together witht he garlic cloves, sunflower seed, lime juice, rind and seasoning int a food processor or blender. Process until well mixed. Pour the olive oil gradually over the moving blades untl the sauce has thickened and emulsified. Drain the salmon from it's marinade. Broil the fish steaks for about 5 minutes on either side and serve with the spicy pesto.
Salmon with Herb Butter
4T buter, softened
finely grated rind of 1/2 small lemon
1T lemon juice
1T chopped fresh dill
4 salmon steaks
2 lemon slices, halved
4 fresh dill sprigs
salt and pepper, to taste
Place the butter, lemon rind, lemon juice, chopped dill and seasoning ina small bowl ad mix together with a fork until thoroughly blended.
Spoon the butter onto a piece of wax paper and roll up, smoothing with your hands into a sausage shape. Twist the ends tightly, enclose in plastic wrap and place in the freezer for 20 minutes until firm.
Meanwhile, preheat the oven to 375. Cut out four squares of foil big enough to enclose the salmond steaks and grease lightly. Place a salmon steak in the center of each square.
Remove the butter from the freezer and slice into eight rounds. Place two rounds on top of each salmon steak with a halved lemon slice in the center and a sprig of dill on top. Lift up the edges of the foil and crinkle them together until they are well sealed.
Lift the parcels onto a baking dish and bake for about 20 minutes. Remove from the oven and place the unopened parcels on warmed plates. Open the parcels and slide the contents onto the plates with the juice.
finely grated rind of 1/2 small lemon
1T lemon juice
1T chopped fresh dill
4 salmon steaks
2 lemon slices, halved
4 fresh dill sprigs
salt and pepper, to taste
Place the butter, lemon rind, lemon juice, chopped dill and seasoning ina small bowl ad mix together with a fork until thoroughly blended.
Spoon the butter onto a piece of wax paper and roll up, smoothing with your hands into a sausage shape. Twist the ends tightly, enclose in plastic wrap and place in the freezer for 20 minutes until firm.
Meanwhile, preheat the oven to 375. Cut out four squares of foil big enough to enclose the salmond steaks and grease lightly. Place a salmon steak in the center of each square.
Remove the butter from the freezer and slice into eight rounds. Place two rounds on top of each salmon steak with a halved lemon slice in the center and a sprig of dill on top. Lift up the edges of the foil and crinkle them together until they are well sealed.
Lift the parcels onto a baking dish and bake for about 20 minutes. Remove from the oven and place the unopened parcels on warmed plates. Open the parcels and slide the contents onto the plates with the juice.
Scallops with Ginger
8-12 shelled scallops
3T butter
1" piece of fresh ginger, finely chopped
1 bunch scallions, diagonally sliced
4T white vermouth
1 c sour cream
salt and pepper, to taste
chopped fresh parsley
Remove the tough muscle opposite the coral on each scallop. Seperate the coral and cut the white part of the scallop in half horizontally. You don't have to worry about this if you're buying scallops out of the freezer section ;p
Melt the butter in a frying pan. Add the scallops, sautee for about 2 minutes or until lightly browned. Take care not to overcook the scallops as this will toughen them.
Lift out the scallops with a draining spoon and transfer to a warmed serving dish. Keep warm.
Add ginger and scallions to the pan and stir fry for 2 minutes. Pour in the vermouth and allow to bubble until it has almost evaporated. Stir in the sour cream and cook for a few minutes until the sauce has thickened. Season to tate with salt and pepper.
Pour the sauce over the scallops, sprinkle with parsley and serve immediately.
3T butter
1" piece of fresh ginger, finely chopped
1 bunch scallions, diagonally sliced
4T white vermouth
1 c sour cream
salt and pepper, to taste
chopped fresh parsley
Remove the tough muscle opposite the coral on each scallop. Seperate the coral and cut the white part of the scallop in half horizontally. You don't have to worry about this if you're buying scallops out of the freezer section ;p
Melt the butter in a frying pan. Add the scallops, sautee for about 2 minutes or until lightly browned. Take care not to overcook the scallops as this will toughen them.
Lift out the scallops with a draining spoon and transfer to a warmed serving dish. Keep warm.
Add ginger and scallions to the pan and stir fry for 2 minutes. Pour in the vermouth and allow to bubble until it has almost evaporated. Stir in the sour cream and cook for a few minutes until the sauce has thickened. Season to tate with salt and pepper.
Pour the sauce over the scallops, sprinkle with parsley and serve immediately.
Cod Creole
1 lb cod fillets, skinned
1T lime or lemon juice
2t olive oil
1 onion, finely chopped
1 green bell pepper,seeded and sliced
1/2t cayenne pepper
1/2t garlic powder
14 oz can chopped tomatoes
boiled rice or potatoes, to serve
Cut the cod fillets into bite size chunks and sprinkle withteh lime or lemon juice.
Heat oil in a large,nonstick frying pan and fry the onion and pepper gently until softened. Add the cayenne pepper ad garlic powder.
Stir in the cod and the chopped tomatoes. Bring to a boil, then cover and simmer for about 5 minutes or until the fish flakes easily. Serve with the boiled rice or potatoes. (Rice is more Creole)
1T lime or lemon juice
2t olive oil
1 onion, finely chopped
1 green bell pepper,seeded and sliced
1/2t cayenne pepper
1/2t garlic powder
14 oz can chopped tomatoes
boiled rice or potatoes, to serve
Cut the cod fillets into bite size chunks and sprinkle withteh lime or lemon juice.
Heat oil in a large,nonstick frying pan and fry the onion and pepper gently until softened. Add the cayenne pepper ad garlic powder.
Stir in the cod and the chopped tomatoes. Bring to a boil, then cover and simmer for about 5 minutes or until the fish flakes easily. Serve with the boiled rice or potatoes. (Rice is more Creole)
Crunchy Topped Cod
4 pieces cod fillets, about 4 oz each, skinned
2 tomatoes, sliced
1 C fresh whole wheat bread crumbs
2T chopped fresh parsley
finely grated rind and juice of 1/2 lemon
1 t olive oil
salt and pepper, to taste
Preheat the oven to 40. Arrange the cod fillets in a wide casserole.
Arrange the tomatoe slices on top. Mix together the bread crumbs, fresh parsley, lemon rind and juice and the oil with seasoning to taste.
Spoon the crumb mixture evenly over the fish, then bake for 15-20 minutes. Serve hot.
2 tomatoes, sliced
1 C fresh whole wheat bread crumbs
2T chopped fresh parsley
finely grated rind and juice of 1/2 lemon
1 t olive oil
salt and pepper, to taste
Preheat the oven to 40. Arrange the cod fillets in a wide casserole.
Arrange the tomatoe slices on top. Mix together the bread crumbs, fresh parsley, lemon rind and juice and the oil with seasoning to taste.
Spoon the crumb mixture evenly over the fish, then bake for 15-20 minutes. Serve hot.
Lemon Pepper Baked Halibut
1t butter or margaine
1/3 c bisquick
2T yellow cornmeal
1/4t lemmon pepper seasoning
1/4t seasalt
1 egg white
1T water
1/2 lb halibut fillets
Heat oven to 425. In 9" square pan, melt buter in oven.
In shallow dish, stir bisquick mix, cornmeal, lemon-pepper and salt. In another shallow dish, mix egg mixture and water. Dip fish into egg mixture, then coat with bisquick mixture. Place in pan.
Bake uncovered 10 minutes. Turn fish with spatula; bake about 15 minutes longer or until fish flakes easily with fork.
1/3 c bisquick
2T yellow cornmeal
1/4t lemmon pepper seasoning
1/4t seasalt
1 egg white
1T water
1/2 lb halibut fillets
Heat oven to 425. In 9" square pan, melt buter in oven.
In shallow dish, stir bisquick mix, cornmeal, lemon-pepper and salt. In another shallow dish, mix egg mixture and water. Dip fish into egg mixture, then coat with bisquick mixture. Place in pan.
Bake uncovered 10 minutes. Turn fish with spatula; bake about 15 minutes longer or until fish flakes easily with fork.
Herbed Fish
1/2 lb cod fillets 1/2" thick
1/4c bisquick
2T garlic herb dry bread crumbs
1/2t dried basil leaves
1/8t seasalt
1 egg white
1T olive oil
Cut fish into 2 serving pieces. In small shallow dish, stir bisquick, bread crumbs, basil and salt. In another shallow dish, beat egg whites.
In 8" skillet, heat oil over medium heat. Dip fish into egg white, then coat with bisquick mixture.
Reduce heat to medium low. Cook fish in oil 8-10 minutes, turning once, until fish flakes easily with fork and is brown on both sides.
1/4c bisquick
2T garlic herb dry bread crumbs
1/2t dried basil leaves
1/8t seasalt
1 egg white
1T olive oil
Cut fish into 2 serving pieces. In small shallow dish, stir bisquick, bread crumbs, basil and salt. In another shallow dish, beat egg whites.
In 8" skillet, heat oil over medium heat. Dip fish into egg white, then coat with bisquick mixture.
Reduce heat to medium low. Cook fish in oil 8-10 minutes, turning once, until fish flakes easily with fork and is brown on both sides.
Lemon-Dill Breaded Fish
4 Halibut filets about 1/2" thick
1/2 c bisquick
1/4 c unseasoned bread crumbs
2t grated lemon peel
1/2t sea salt
1 egg
2T vegetable oil
In a shallow dish, stir bisquick, bread crumbs, lemon peel, dill and salt until blended. In another shallow dish, beat egg. Dip fish into egg, then coat with bisquick mixture.
In 12" non stick skillet. heat oil over medium low heat. Add fish. Cook 8-10 minutes, turning once, until fish flakes easily with a fork and is brown on both sides.
1/2 c bisquick
1/4 c unseasoned bread crumbs
2t grated lemon peel
1/2t sea salt
1 egg
2T vegetable oil
In a shallow dish, stir bisquick, bread crumbs, lemon peel, dill and salt until blended. In another shallow dish, beat egg. Dip fish into egg, then coat with bisquick mixture.
In 12" non stick skillet. heat oil over medium low heat. Add fish. Cook 8-10 minutes, turning once, until fish flakes easily with a fork and is brown on both sides.
Easy Salmon Puff
1 c bisquick
1t dried dill weed
1 c milk
1/2 sour cream
4 eggs
12 oz canned salmon, boneless skinless, drained, flaked
1 c shredded swiss cheese
Heat oven to 375. Spray 9" pir plate with cooking spray. In medium bowl, stir bisquick, dill weed, milk, sour cream and eggs with wire whisk or fork ntil blended. Gently stir in salmon and cheese. Pour into pie plate.
Bake uncovered 35-40 minutes or until knife inserted in center comes out clean.
1t dried dill weed
1 c milk
1/2 sour cream
4 eggs
12 oz canned salmon, boneless skinless, drained, flaked
1 c shredded swiss cheese
Heat oven to 375. Spray 9" pir plate with cooking spray. In medium bowl, stir bisquick, dill weed, milk, sour cream and eggs with wire whisk or fork ntil blended. Gently stir in salmon and cheese. Pour into pie plate.
Bake uncovered 35-40 minutes or until knife inserted in center comes out clean.
Salmon Cobbler
1 1/2 c frozen mixed veggies
12 oz canned salmon, drained
1 can cream of chicken soup
1/2 c milk
2 oz sliced pimientos, optional
2T pickle relish
1t lemon juice
1 c bisquick mix
1/3 c cold water
paprika, if desired
Heat oven to 400. Spray 1 1/2 quart casserole with cooking spray. In 2 qt saucepan, stir frozen veggies, salmon, soup, milk, pimientos, relish and lemon juice until well mixed. Heat over medium head 6-8 minutes, stirring occasionally, until veggies are thawed and mixture is hot and starts to bubble. Pour into casserole.
In medium bowl, stir bisquick and cold water until soft dough forms; beat vigorously 30 seconds. Drop dough by 4 spoonfuls onto the salmon mixture; sprinkle with paprika.
Bake uncovered 20-25 minutes until biscuits are golden brown.
12 oz canned salmon, drained
1 can cream of chicken soup
1/2 c milk
2 oz sliced pimientos, optional
2T pickle relish
1t lemon juice
1 c bisquick mix
1/3 c cold water
paprika, if desired
Heat oven to 400. Spray 1 1/2 quart casserole with cooking spray. In 2 qt saucepan, stir frozen veggies, salmon, soup, milk, pimientos, relish and lemon juice until well mixed. Heat over medium head 6-8 minutes, stirring occasionally, until veggies are thawed and mixture is hot and starts to bubble. Pour into casserole.
In medium bowl, stir bisquick and cold water until soft dough forms; beat vigorously 30 seconds. Drop dough by 4 spoonfuls onto the salmon mixture; sprinkle with paprika.
Bake uncovered 20-25 minutes until biscuits are golden brown.
Salmon Mini Tarts
1/2 c bisquick mix
1/2 c milk
1/4 c sour cream
1/2 t worcestershire sauce
2 eggs
2/3 c shredded cheddar cheese
1/3 c salmon
2 T sliced green onions
Heat oven to 400. Spray 24 mini muffic cups with cooking spray. In a small bowl, stir bisquick, milk, sour cream wocestershire sauce and eggs with a wire whisk or fork until blended. Stir in remaining ingredients. Spoon about 1T mixture into each muffin cup.
Bake 15-20 minutes or until golden. Cook 5 minutes. Loosen sides of tarts from pan; remove from pan. Serve warm.
1/2 c milk
1/4 c sour cream
1/2 t worcestershire sauce
2 eggs
2/3 c shredded cheddar cheese
1/3 c salmon
2 T sliced green onions
Heat oven to 400. Spray 24 mini muffic cups with cooking spray. In a small bowl, stir bisquick, milk, sour cream wocestershire sauce and eggs with a wire whisk or fork until blended. Stir in remaining ingredients. Spoon about 1T mixture into each muffin cup.
Bake 15-20 minutes or until golden. Cook 5 minutes. Loosen sides of tarts from pan; remove from pan. Serve warm.
Saturday, October 23, 2010
Seafood and Pasta Salad
3 cups cooked pasta, tossed with 2T olive oil to prevent sticking
2 cups cooked salmon (1 inch squares) or scallops (bite size)
1/2 cup mixed veggies, cooked such as asparagus tips, green beans, carrots.
1/2 cup raw veggies, such as mushrooms, peas, celery, tomatoes
1/4 cup chopped fresh herbs such as parsley, chervil, cilantro, chives what ever is your favorite.
1/2 cup olive oil
6 T wine vinegar or lemon juice
salt and pepper
Combine all ingredients. Season with salt and pepper, if desired and add more vinegar or oilive oil if the salad needs to be tangier or seems dry. Serve at room temp or slightly chilled.
2 cups cooked salmon (1 inch squares) or scallops (bite size)
1/2 cup mixed veggies, cooked such as asparagus tips, green beans, carrots.
1/2 cup raw veggies, such as mushrooms, peas, celery, tomatoes
1/4 cup chopped fresh herbs such as parsley, chervil, cilantro, chives what ever is your favorite.
1/2 cup olive oil
6 T wine vinegar or lemon juice
salt and pepper
Combine all ingredients. Season with salt and pepper, if desired and add more vinegar or oilive oil if the salad needs to be tangier or seems dry. Serve at room temp or slightly chilled.
Scallop Kabobs - BBQ
These simple kabobs include only the scallops but the mint and cilantro pesto is also good on hot veggies. Feel free to add pearl onions, peeled garlic cloves (blanched or roasted until slightly soft), tomatoe wedges, strips of chilies or small whole mushrooms (tossed in olive oil).
1 1/2 lbs medium to large sea scallops or large bay scallops
juice of one lemon
1T olive oil
salt and pepper
mint and cilantro yogurt pesto, recipe follows
Soak 12 wooden skewers in water for 30 minutes to help prevent them from burning.
Pull off and discard the small white muscle wrapped around each scallop. If you're using large sea scallops, cut them in half crosswise so you end up with at least 30. Toss the scallops in the lemon and olive oil and marinade for 15 minutes. Dry the scallops, season them with the salt and pepper and carefully fill your skewers. Make sure the scallops or the scallops and veggies are close together so no wood is exposed.
Grill the scallops over hot coals for 3-4 minutes on each side. Serve immediately and pass the mint and chilantro yogurt pesto at the table.
Pesto
makes 1 1/2 cups
1/2 c plain yogurt (greek is best)
1 small onion, coursely chopped
1-2 jalapenoes, to taste seeded and coarsely chopped (I leave this out)
1/2 c tighly packed mint leaves
1/2 c tightly packed cilantro leaves
salt and pepper, to taste
Combine all the ingredients except the salt and pepper in a food processor and process for about 1 minute, scraping down the sides every 15 seconds, until the ingredients are finely chopped and the mixture is smooth. Season with the salt and pepper, if desired.
1 1/2 lbs medium to large sea scallops or large bay scallops
juice of one lemon
1T olive oil
salt and pepper
mint and cilantro yogurt pesto, recipe follows
Soak 12 wooden skewers in water for 30 minutes to help prevent them from burning.
Pull off and discard the small white muscle wrapped around each scallop. If you're using large sea scallops, cut them in half crosswise so you end up with at least 30. Toss the scallops in the lemon and olive oil and marinade for 15 minutes. Dry the scallops, season them with the salt and pepper and carefully fill your skewers. Make sure the scallops or the scallops and veggies are close together so no wood is exposed.
Grill the scallops over hot coals for 3-4 minutes on each side. Serve immediately and pass the mint and chilantro yogurt pesto at the table.
Pesto
makes 1 1/2 cups
1/2 c plain yogurt (greek is best)
1 small onion, coursely chopped
1-2 jalapenoes, to taste seeded and coarsely chopped (I leave this out)
1/2 c tighly packed mint leaves
1/2 c tightly packed cilantro leaves
salt and pepper, to taste
Combine all the ingredients except the salt and pepper in a food processor and process for about 1 minute, scraping down the sides every 15 seconds, until the ingredients are finely chopped and the mixture is smooth. Season with the salt and pepper, if desired.
Pan Fried with Hot Sherry Vinegar and Herb Vinaigrette
4 6-8 oz fillets or firm fish; halibut or salmon
salt and pepper
2-4t olive oil
3T sherry vinegar
3T olive oil
2T mixed choped fresh parsley, chives and chervil (or any 2 of the 3)
If you're leaving the skin attached to the fillets, scrape off any remaining scales. Season the fillets on both sides with salt and pepper.
Heat teh olive oil in a saute' pan over medium heat, using the smaller amount for nonstick. Add the fillets and adjust the heat according to their thickness (the thicker the fillet the lower the heat). Cooker for about 4 minutes altogether for a 1/2 inch thick fillet, turning them halfway through the cooing time. Transfer them to a hot plate or platter.
Wipe the cooked oil out of hte saut' pan with a paper towel and add the vinegar, olive oil and herbs.. Bring the sauce to a rapid boil and season with salt and pepper to taste. If the sauce tastes too strongly of vinegar, boil it down slightly to evaporate soem of the vinegar. If it tastes flat, add more vinegar. Spoon the boiling sauce over the fish and serve immediately.
salt and pepper
2-4t olive oil
3T sherry vinegar
3T olive oil
2T mixed choped fresh parsley, chives and chervil (or any 2 of the 3)
If you're leaving the skin attached to the fillets, scrape off any remaining scales. Season the fillets on both sides with salt and pepper.
Heat teh olive oil in a saute' pan over medium heat, using the smaller amount for nonstick. Add the fillets and adjust the heat according to their thickness (the thicker the fillet the lower the heat). Cooker for about 4 minutes altogether for a 1/2 inch thick fillet, turning them halfway through the cooing time. Transfer them to a hot plate or platter.
Wipe the cooked oil out of hte saut' pan with a paper towel and add the vinegar, olive oil and herbs.. Bring the sauce to a rapid boil and season with salt and pepper to taste. If the sauce tastes too strongly of vinegar, boil it down slightly to evaporate soem of the vinegar. If it tastes flat, add more vinegar. Spoon the boiling sauce over the fish and serve immediately.
Braised Halibut Steaks with Garlic and Tomato Purees
4 6-8 oz halibut or salmon steaks
2 shallots, finely chopped
1T unsalted butter or olive oil
1/2 c dry white wine (I generally substitute broth since I don't like wine)
salt and pepper, to taste
1 T finely chopped parsley
1/4 c garlic puree, recipe follows
1/2 c stiff tomatoe puree, recipe follows
2t white wine vinegar
12 garlic cloves, peeled and blanched until soft
1 tomatoe, peeled and diced
Preheat oven to 400.
Rinse off the steaks and dry thoroughly with paper towels. SPrinkle the shallots in a buttered baking dish or saute' pan just large enough to hold the steaks in a single layer. Arrange the steaks over the shallots, pour on the wine and season with salt and pepper.
Place the steaks on the stove over high heat. WHen the wine comes to a simmer, cover the steaks loosely with foil and slide them into the oven for 5-10 minutes. About 10 minutes per inch of thickness.
When the steaks are done they'll be firm to the touch, cut into one if you can't tell. Transfer them to hot plates with a spatula. Whisk the parsley, purees, vinegar and garlic cloves into the hot wine. If the sauce seems too thin boil it down slightly to thicken it. If it's too thick stir in a little water. Season with salt and pepper to taste and spoon the sauce over the fish. Decorate each plate with the diced tomatoes.
Garlic Puree
Makes 1/2 cup.
Break three large heads of garlic into cloves. Simmer the unpeeled cloves for 20-30 minutes in a pot of water until they are completely soft. You'll be able to crush one against the side of the saucepan with a spoon.
Drain the garlic, puree it in a food processor, and work it through a drum sieve or a fine-mesh strainer. Garlic puree keeps in the refridgerator for up to a week and for several months in the freezer if tightly covered.
Tomatoe puree
makes 1/2 cup
Cut four medium tomatoes in half crosswise and squeeze the seeds out of each half. Chop the tomatoe halves and stew them over medium heat in a 2 quart pot until the liquid they release evaporates adn the mixture thickens, about 20 minutes. Stir every few minutes to make sure the mixture doesn't stick and burn. Work into a clean saucepan through a food mill or a strainer with the back of a ladle to eliminate any seeds and pieces of peel, Cook the puree over medium heat for about 15 minutes more, until it becomes stiff.
2 shallots, finely chopped
1T unsalted butter or olive oil
1/2 c dry white wine (I generally substitute broth since I don't like wine)
salt and pepper, to taste
1 T finely chopped parsley
1/4 c garlic puree, recipe follows
1/2 c stiff tomatoe puree, recipe follows
2t white wine vinegar
12 garlic cloves, peeled and blanched until soft
1 tomatoe, peeled and diced
Preheat oven to 400.
Rinse off the steaks and dry thoroughly with paper towels. SPrinkle the shallots in a buttered baking dish or saute' pan just large enough to hold the steaks in a single layer. Arrange the steaks over the shallots, pour on the wine and season with salt and pepper.
Place the steaks on the stove over high heat. WHen the wine comes to a simmer, cover the steaks loosely with foil and slide them into the oven for 5-10 minutes. About 10 minutes per inch of thickness.
When the steaks are done they'll be firm to the touch, cut into one if you can't tell. Transfer them to hot plates with a spatula. Whisk the parsley, purees, vinegar and garlic cloves into the hot wine. If the sauce seems too thin boil it down slightly to thicken it. If it's too thick stir in a little water. Season with salt and pepper to taste and spoon the sauce over the fish. Decorate each plate with the diced tomatoes.
Garlic Puree
Makes 1/2 cup.
Break three large heads of garlic into cloves. Simmer the unpeeled cloves for 20-30 minutes in a pot of water until they are completely soft. You'll be able to crush one against the side of the saucepan with a spoon.
Drain the garlic, puree it in a food processor, and work it through a drum sieve or a fine-mesh strainer. Garlic puree keeps in the refridgerator for up to a week and for several months in the freezer if tightly covered.
Tomatoe puree
makes 1/2 cup
Cut four medium tomatoes in half crosswise and squeeze the seeds out of each half. Chop the tomatoe halves and stew them over medium heat in a 2 quart pot until the liquid they release evaporates adn the mixture thickens, about 20 minutes. Stir every few minutes to make sure the mixture doesn't stick and burn. Work into a clean saucepan through a food mill or a strainer with the back of a ladle to eliminate any seeds and pieces of peel, Cook the puree over medium heat for about 15 minutes more, until it becomes stiff.
Tuesday, October 19, 2010
Chicken Enchiladas
1/2-1 lb chicken, sauteed
8-oz. pkg. cream cheese
1/2 c. vidalia onion, sauteed
2 c. shredded Mexican-blend cheese
1/2 t. ground cumin
3 eggs, beaten
1 T. oil
12 corn tortillas
16-oz. jar/can enchilada sauce
olives or jalapenos, optional
Garnish: sour cream
Combine half of cream cheese and onion in a small bowl; blend and set aside. Beat together shredded cheese, cream cheese, onion and cumin with the chicken. Mix in eggs, set aside. Heat oil in a skillet; warm tortillas one at a time. Top each tortilla with 2 tablespoons shredded cheese mixture; roll up. Arrange, seam-side down, in a greased 13"x9" baking pan. Top with sauce and either the olives or jalapenos. Bake at 350 degrees for 20 minutes, until hot. Dollop with sour cream. Serves 6.
8-oz. pkg. cream cheese
1/2 c. vidalia onion, sauteed
2 c. shredded Mexican-blend cheese
1/2 t. ground cumin
3 eggs, beaten
1 T. oil
12 corn tortillas
16-oz. jar/can enchilada sauce
olives or jalapenos, optional
Garnish: sour cream
Combine half of cream cheese and onion in a small bowl; blend and set aside. Beat together shredded cheese, cream cheese, onion and cumin with the chicken. Mix in eggs, set aside. Heat oil in a skillet; warm tortillas one at a time. Top each tortilla with 2 tablespoons shredded cheese mixture; roll up. Arrange, seam-side down, in a greased 13"x9" baking pan. Top with sauce and either the olives or jalapenos. Bake at 350 degrees for 20 minutes, until hot. Dollop with sour cream. Serves 6.
Saturday, October 16, 2010
Pumpkin Strudels
1 15-ounce can pumpkin
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
12 sheets frozen phyllo dough (18x14-inch rectangles), thawed
2/3 cup butter, melted
1 cup granulated sugar
4 teaspoons ground cinnamon
1 cup chopped pecans
1 8-ounce package cream cheese, cut into 12 slices
Whipped cream (optional)
directions
1.Preheat oven to 400 degree F. For filling, in a small bowl combine pumpkin, brown sugar, 1/2 teaspoon cinnamon, ginger, nutmeg, and 1/2 teaspoon salt. Set aside.
2.Place 2 sheets of phyllo on top of one another and brush top sheet with some of the butter. (Keep remaining phyllo dough covered with plastic wrap to prevent it from becoming dry and brittle.) In a small bowl combine granulated sugar and 4 teaspoons cinnamon. Sprinkle a generous 2 tablespoons of cinnamon-sugar mixture over the brushed phyllo. Sprinkle with about 2 tablespoons of the pecans.
3.Cut the 2 layered sheets of phyllo lengthwise to create two long strips. Place a slice of cream cheese about 2 inches from end of dough strip. Spoon a well-rounded tablespoon of pumpkin mixture on top of the cream cheese.
4.To shape, fold bottom edge of phyllo up and over the filling. Fold in sides and roll up to encase filling. Place on a baking sheet, seam side down. Brush with some of the melted butter. Repeat with remaining ingredients. Sprinkle with any remaining sugar-cinnamon mixture. Bake for 15 minutes or until phyllo is golden brown. Serve warm with whipped cream, if desired. Makes 12 servings.
5.To Reheat: Cool strudels on a wire rack. Reheat within 2 hours or place cooled strudels in a covered container. Chill overnight. To reheat room temperature strudels, place strudels on a baking sheet lightly coated with nonstick cooking spray. Bake, uncovered, in a 350 degree F oven for 10 minutes or until center is warm. Reheat chilled strudels using the same method but heat in a 400 degree F oven for 10 minutes
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
12 sheets frozen phyllo dough (18x14-inch rectangles), thawed
2/3 cup butter, melted
1 cup granulated sugar
4 teaspoons ground cinnamon
1 cup chopped pecans
1 8-ounce package cream cheese, cut into 12 slices
Whipped cream (optional)
directions
1.Preheat oven to 400 degree F. For filling, in a small bowl combine pumpkin, brown sugar, 1/2 teaspoon cinnamon, ginger, nutmeg, and 1/2 teaspoon salt. Set aside.
2.Place 2 sheets of phyllo on top of one another and brush top sheet with some of the butter. (Keep remaining phyllo dough covered with plastic wrap to prevent it from becoming dry and brittle.) In a small bowl combine granulated sugar and 4 teaspoons cinnamon. Sprinkle a generous 2 tablespoons of cinnamon-sugar mixture over the brushed phyllo. Sprinkle with about 2 tablespoons of the pecans.
3.Cut the 2 layered sheets of phyllo lengthwise to create two long strips. Place a slice of cream cheese about 2 inches from end of dough strip. Spoon a well-rounded tablespoon of pumpkin mixture on top of the cream cheese.
4.To shape, fold bottom edge of phyllo up and over the filling. Fold in sides and roll up to encase filling. Place on a baking sheet, seam side down. Brush with some of the melted butter. Repeat with remaining ingredients. Sprinkle with any remaining sugar-cinnamon mixture. Bake for 15 minutes or until phyllo is golden brown. Serve warm with whipped cream, if desired. Makes 12 servings.
5.To Reheat: Cool strudels on a wire rack. Reheat within 2 hours or place cooled strudels in a covered container. Chill overnight. To reheat room temperature strudels, place strudels on a baking sheet lightly coated with nonstick cooking spray. Bake, uncovered, in a 350 degree F oven for 10 minutes or until center is warm. Reheat chilled strudels using the same method but heat in a 400 degree F oven for 10 minutes
Pumpkin Praline Cheesecake
1/3 cup butter
1/4 cup packed brown sugar
1 cup all-purpose flour
3 8-ounce packages cream cheese, softened
3/4 cup packed brown sugar
2 tablespoons all-purpose flour
1 15-ounce can pumpkin
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 eggs
1 8-ounce carton dairy sour cream
1 tablespoon granulated sugar
Pecan halves (optional)
1/2 cup granulated sugar
1/2 cup chopped pecans
directions
1.For Pecan-Praline Pieces and Powder,* line a large baking sheet with foil; set aside. In a heavy skillet place the 1/2 cup granulated sugar. Cook over medium-high heat, shaking skillet occasionally until sugar begins to melt. Do not stir. Reduce heat to low. Stir in the chopped pecans; cook about 3 minutes more or until sugar is golden brown and pecans are toasted, stirring occasionally. Pour the mixture onto the prepared baking sheet, spreading with a wooden spoon as thin as possible. Cool. Break or chop the cooled praline into 1/4-inch pieces. Set half of it aside. For Pecan-Praline Powder, place remaining broken pieces in a blender container or food processor bowl. Cover and blend or process until ground. Store in separate containers in refrigerator or freezer up to 1 week.
2.For crust, in a medium mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the 1/4 cup brown sugar and beat until fluffy. Add the 1 cup flour. Beat on low to medium speed just until combined.
3.Pat dough onto bottom and 1-1/2 inches up the side of 9-inch springform pan. Bake in a 375 degree F oven about 10 minutes or until lightly browned. Cool crust on a wire rack while preparing filling.
4.For filling, in a large mixing bowl beat cream cheese, the 3/4 cup brown sugar, and the 2 tablespoons flour with an electric mixer on a medium to high speed until combined. Add the pumpkin, vanilla, cinnamon, ginger, and nutmeg. Beat until combined. Add eggs all at once. Beat on low speed just until combined. Stir in the coarsely broken pecan-praline pieces, reserving the powder for the topping.
5.Pour filling into the crust-lined springform pan. Place the springform pan in a shallow baking pan on the oven rack. Bake in a 375 degree F. oven for 45 to 55 minutes or until center appears nearly set when shaken.
6.In a small bowl combine sour cream and granulated sugar. Spread over top of cheesecake.
7.Remove springform pan from baking pan. Cool cheesecake in springform pan on a wire rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove side of the springform pan. Cool for 1 hour. Cover and chill in the refrigerator for at least 4 hours.
8.Just before serving, sprinkle the Pecan-Praline Powder over sour cream topping in center of cheesecake and garnish with pecan halves, if desired. Makes 12 to 16 servings.
9.*Note: Be extremely careful when working with the hot sugar mixture for the Pecan-Praline Pieces and Powder. Total attention must be given as things move quickly when the sugar reaches the proper temperature to caramelize. Store praline powder in an airtight container until serving time. If desired, the praline powder also can be used as an ice-cream topping.
1/4 cup packed brown sugar
1 cup all-purpose flour
3 8-ounce packages cream cheese, softened
3/4 cup packed brown sugar
2 tablespoons all-purpose flour
1 15-ounce can pumpkin
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 eggs
1 8-ounce carton dairy sour cream
1 tablespoon granulated sugar
Pecan halves (optional)
1/2 cup granulated sugar
1/2 cup chopped pecans
directions
1.For Pecan-Praline Pieces and Powder,* line a large baking sheet with foil; set aside. In a heavy skillet place the 1/2 cup granulated sugar. Cook over medium-high heat, shaking skillet occasionally until sugar begins to melt. Do not stir. Reduce heat to low. Stir in the chopped pecans; cook about 3 minutes more or until sugar is golden brown and pecans are toasted, stirring occasionally. Pour the mixture onto the prepared baking sheet, spreading with a wooden spoon as thin as possible. Cool. Break or chop the cooled praline into 1/4-inch pieces. Set half of it aside. For Pecan-Praline Powder, place remaining broken pieces in a blender container or food processor bowl. Cover and blend or process until ground. Store in separate containers in refrigerator or freezer up to 1 week.
2.For crust, in a medium mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the 1/4 cup brown sugar and beat until fluffy. Add the 1 cup flour. Beat on low to medium speed just until combined.
3.Pat dough onto bottom and 1-1/2 inches up the side of 9-inch springform pan. Bake in a 375 degree F oven about 10 minutes or until lightly browned. Cool crust on a wire rack while preparing filling.
4.For filling, in a large mixing bowl beat cream cheese, the 3/4 cup brown sugar, and the 2 tablespoons flour with an electric mixer on a medium to high speed until combined. Add the pumpkin, vanilla, cinnamon, ginger, and nutmeg. Beat until combined. Add eggs all at once. Beat on low speed just until combined. Stir in the coarsely broken pecan-praline pieces, reserving the powder for the topping.
5.Pour filling into the crust-lined springform pan. Place the springform pan in a shallow baking pan on the oven rack. Bake in a 375 degree F. oven for 45 to 55 minutes or until center appears nearly set when shaken.
6.In a small bowl combine sour cream and granulated sugar. Spread over top of cheesecake.
7.Remove springform pan from baking pan. Cool cheesecake in springform pan on a wire rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove side of the springform pan. Cool for 1 hour. Cover and chill in the refrigerator for at least 4 hours.
8.Just before serving, sprinkle the Pecan-Praline Powder over sour cream topping in center of cheesecake and garnish with pecan halves, if desired. Makes 12 to 16 servings.
9.*Note: Be extremely careful when working with the hot sugar mixture for the Pecan-Praline Pieces and Powder. Total attention must be given as things move quickly when the sugar reaches the proper temperature to caramelize. Store praline powder in an airtight container until serving time. If desired, the praline powder also can be used as an ice-cream topping.
Sunday, October 3, 2010
Sweet and Spicy Chicken WIngs
1 bottle Barbecue Sauce
1/4 cup Spicy Brown Mustard
1/4 cup honey
teaspoon ground red pepper
2 pounds chicken wing drumettes
Cooking Spray
Whisk barbecue sauce, mustard, honey and red pepper in medium bowl together until well blended. Remove 3/4 cup of the barbecue sauce mixture; cover and refrigerate for later use.
Place chicken in large resealable freezer-weight plastic bag. Add remaining barbecue sauce mixture; seal bag. Turn bag over until chicken is evenly coated with the barbecue sauce mixture. Refrigerate at least 2 hours or overnight to marinate.
Preheat oven to 350°F. Cover large baking sheet with aluminum foil; spray with cooking spray. Drain chicken; discard marinade. Place chicken in single layer on prepared baking sheet. Do not crowd chicken pieces to encourage browning.
Bake 30 minutes; turn pieces over. Bake another 30 minutes or until chicken is no longer pink in center (180°F) and skin is crisp. Brush with the reserved 3/4 cup barbecue sauce mixture before serving.
1/4 cup Spicy Brown Mustard
1/4 cup honey
teaspoon ground red pepper
2 pounds chicken wing drumettes
Cooking Spray
Whisk barbecue sauce, mustard, honey and red pepper in medium bowl together until well blended. Remove 3/4 cup of the barbecue sauce mixture; cover and refrigerate for later use.
Place chicken in large resealable freezer-weight plastic bag. Add remaining barbecue sauce mixture; seal bag. Turn bag over until chicken is evenly coated with the barbecue sauce mixture. Refrigerate at least 2 hours or overnight to marinate.
Preheat oven to 350°F. Cover large baking sheet with aluminum foil; spray with cooking spray. Drain chicken; discard marinade. Place chicken in single layer on prepared baking sheet. Do not crowd chicken pieces to encourage browning.
Bake 30 minutes; turn pieces over. Bake another 30 minutes or until chicken is no longer pink in center (180°F) and skin is crisp. Brush with the reserved 3/4 cup barbecue sauce mixture before serving.
Cheesy Chicken Enchiladas
No-Stick Cooking Spray
2 cans (8 oz each)Tomato Sauce
1 cup water
1-2 teaspoon(s) Chili Powder
3 cups shredded cooked chicken
1 medium onion, chopped
1 tablespoon water
12 white corn tortillas (6 inch)
2 tablespoons shredded Cheddar cheese
1-1/2 cups shredded Cheddar cheese
Preheat oven to 400°F. Spray 13x9-inch baking dish with cooking spray; set aside.
Combine tomato sauce, 1 cup water and the chili powder in medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low; simmer 10 minutes, stirring occasionally. Meanwhile, mix chicken, onions and remaining 1 tablespoon water in large nonstick skillet. Cook over medium-high heat 3 to 4 minutes, or until onions are tender, stirring occasionally.
Wrap tortillas in damp paper towels; place on microwavable plate. Microwave on HIGH 1 minute, or until tortillas are warmed and softened. Top each tortilla with 2 tablespoons cheese and about 1/4 cup of the chicken mixture; roll up. Place, seam-sides down, in prepared baking dish. Cover evenly with the tomato sauce mixture; sprinkle with remaining 1-1/2 cups cheese. Cover with aluminum foil.
Bake 30 minutes, or until cheese is melted and sauce is bubbling.
2 cans (8 oz each)Tomato Sauce
1 cup water
1-2 teaspoon(s) Chili Powder
3 cups shredded cooked chicken
1 medium onion, chopped
1 tablespoon water
12 white corn tortillas (6 inch)
2 tablespoons shredded Cheddar cheese
1-1/2 cups shredded Cheddar cheese
Preheat oven to 400°F. Spray 13x9-inch baking dish with cooking spray; set aside.
Combine tomato sauce, 1 cup water and the chili powder in medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low; simmer 10 minutes, stirring occasionally. Meanwhile, mix chicken, onions and remaining 1 tablespoon water in large nonstick skillet. Cook over medium-high heat 3 to 4 minutes, or until onions are tender, stirring occasionally.
Wrap tortillas in damp paper towels; place on microwavable plate. Microwave on HIGH 1 minute, or until tortillas are warmed and softened. Top each tortilla with 2 tablespoons cheese and about 1/4 cup of the chicken mixture; roll up. Place, seam-sides down, in prepared baking dish. Cover evenly with the tomato sauce mixture; sprinkle with remaining 1-1/2 cups cheese. Cover with aluminum foil.
Bake 30 minutes, or until cheese is melted and sauce is bubbling.
Chicken with Creamy Tomatoe Alfredo Sauce
2 tablespoons OliveOil, divided
1-1/2 pounds boneless skinless chicken breast halves (about 4 oz each)
3 green onions, thinly sliced
1 small green bell pepper, chopped
2 large vine ripened tomatoes, diced
1 container (10 oz each) refrigerated Alfredo sauce
12 ounces dry spinach or plain fettuccine, cooked according to package directions
Heat 1 tablespoon of the oil in large skillet over medium-high heat. Add chicken breasts; cook 10 minutes, turning once, or until no longer pink in centers. Remove from skillet; cover to keep warm.
Heat the remaining 1 tablespoon oil in same skillet. Add onions and bell pepper. Cook 3 to 5 minutes or until crisp-tender, stirring frequently. Add diced tomatoes; reduce heat to low. Stir in Alfredo sauce and heat gently 3 to 4 minutes until hot, stirring frequently.
Slice chicken diagonally. Divide pasta among 6 serving plates; top with chicken and sauce.
1-1/2 pounds boneless skinless chicken breast halves (about 4 oz each)
3 green onions, thinly sliced
1 small green bell pepper, chopped
2 large vine ripened tomatoes, diced
1 container (10 oz each) refrigerated Alfredo sauce
12 ounces dry spinach or plain fettuccine, cooked according to package directions
Heat 1 tablespoon of the oil in large skillet over medium-high heat. Add chicken breasts; cook 10 minutes, turning once, or until no longer pink in centers. Remove from skillet; cover to keep warm.
Heat the remaining 1 tablespoon oil in same skillet. Add onions and bell pepper. Cook 3 to 5 minutes or until crisp-tender, stirring frequently. Add diced tomatoes; reduce heat to low. Stir in Alfredo sauce and heat gently 3 to 4 minutes until hot, stirring frequently.
Slice chicken diagonally. Divide pasta among 6 serving plates; top with chicken and sauce.
Bacon, Basil and Tomatoe Bisque
1 pound smoked bacon, chopped
1 small onion, chopped
3 cloves garlic, peeled, finely chopped
3 large vine ripe tomatoes, diced
1 can (14 oz each) chicken broth
1 can (6 oz each) Tomato Paste with Basil, Garlic and Oregano
1 cup heavy (whipping) cream
1/2 cup coarsely chopped fresh basil, divided
Heat large saucepan over medium-high heat until hot. Add bacon; cook 5 to 10 minutes or until crisp. Remove HALF of the bacon and drain on paper towels. Remove and discard all but 2 tablespoons bacon drippings.
Reduce heat to medium; add onion and cook 5 minutes or until translucent. Add garlic; cook 1 minute more or until fragrant.
Stir in diced tomatoes, broth and tomato paste. Bring to a boil, reduce heat to low and simmer 20 minutes, stirring occassionally.
Stir in cream; simmer 10 minutes, stirring frequently. Add half of the basil to the tomato mixture. Remove soup from heat. Place a portion in blender container. Puree 1 to 2 minutes or until smooth. Repeat until all soup is pureed.
Place bisque in serving bowls; top with the remaining bacon and basil.
1 small onion, chopped
3 cloves garlic, peeled, finely chopped
3 large vine ripe tomatoes, diced
1 can (14 oz each) chicken broth
1 can (6 oz each) Tomato Paste with Basil, Garlic and Oregano
1 cup heavy (whipping) cream
1/2 cup coarsely chopped fresh basil, divided
Heat large saucepan over medium-high heat until hot. Add bacon; cook 5 to 10 minutes or until crisp. Remove HALF of the bacon and drain on paper towels. Remove and discard all but 2 tablespoons bacon drippings.
Reduce heat to medium; add onion and cook 5 minutes or until translucent. Add garlic; cook 1 minute more or until fragrant.
Stir in diced tomatoes, broth and tomato paste. Bring to a boil, reduce heat to low and simmer 20 minutes, stirring occassionally.
Stir in cream; simmer 10 minutes, stirring frequently. Add half of the basil to the tomato mixture. Remove soup from heat. Place a portion in blender container. Puree 1 to 2 minutes or until smooth. Repeat until all soup is pureed.
Place bisque in serving bowls; top with the remaining bacon and basil.
Bacon, Tomatoe and Cheese Strata
8 ounces sliced bacon
1 bunch green onions, sliced (6-8 onions = about 1 cup)
2 cups sliced fresh mushrooms
1 can (14.5 oz each) Diced Tomatoes with Roasted Garlic, drained
8 slices white bread, lightly toasted
1-1/2 cups shredded Cheddar cheese (1-1/2 cups = 6 oz)
3 eggs
1 can (12 oz each) evaporated milk
1 tablespoon Spicy Brown Mustard
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Preheat oven to 350°F. Spray 8x8-inch baking dish with cooking spray; set aside. Cook bacon in large skillet over medium heat until crisp. Remove bacon from skillet, reserving 2 tablespoons of the drippings in skillet. Drain bacon on paper towels; set aside. Add onions and mushrooms to drippings in skillet; cook and stir 5 minutes, or until onions are crisp-tender. Crumble bacon. Add to vegetable mixture in skillet along with the diced tomatoes; mix well.
Layer 4 slices of bread, half of the vegetable mixture and 3/4 cup of the cheese in prepared dish. Repeat layers. Beat eggs, milk, mustard, Italian seasoning, salt and pepper in medium bowl with wire whisk until well blended. Pour evenly over ingredients in dish; press bread gently into egg mixture. Let stand 10 minutes.
Bake 30 to 35 minutes, or until knife inserted in center comes out clean. Cut into 6 pieces to serve.
1 bunch green onions, sliced (6-8 onions = about 1 cup)
2 cups sliced fresh mushrooms
1 can (14.5 oz each) Diced Tomatoes with Roasted Garlic, drained
8 slices white bread, lightly toasted
1-1/2 cups shredded Cheddar cheese (1-1/2 cups = 6 oz)
3 eggs
1 can (12 oz each) evaporated milk
1 tablespoon Spicy Brown Mustard
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Preheat oven to 350°F. Spray 8x8-inch baking dish with cooking spray; set aside. Cook bacon in large skillet over medium heat until crisp. Remove bacon from skillet, reserving 2 tablespoons of the drippings in skillet. Drain bacon on paper towels; set aside. Add onions and mushrooms to drippings in skillet; cook and stir 5 minutes, or until onions are crisp-tender. Crumble bacon. Add to vegetable mixture in skillet along with the diced tomatoes; mix well.
Layer 4 slices of bread, half of the vegetable mixture and 3/4 cup of the cheese in prepared dish. Repeat layers. Beat eggs, milk, mustard, Italian seasoning, salt and pepper in medium bowl with wire whisk until well blended. Pour evenly over ingredients in dish; press bread gently into egg mixture. Let stand 10 minutes.
Bake 30 to 35 minutes, or until knife inserted in center comes out clean. Cut into 6 pieces to serve.
Bacon and Tomatoe Baked Chicken
3 pounds broiler-fryer chicken pieces
1 can (12 oz each) Hunt's® Tomato Paste
1-1/2 cups water
1/2 cup red wine vinegar
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
6 cups hot cooked egg noodles, optional
6 slices bacon, cooked, drained, crumbled
Chopped fresh parsley, optional
Directions
Preheat oven to 425°F. Spray 13x9-inch baking dish with cooking spray. Arrange chicken in dish; set aside.
Place tomato paste, water, vinegar, basil and oregano in food processor container; cover. Process until well blended. Pour over chicken.
Bake uncovered 45 to 50 minutes or until chicken is no longer pink in thickest part and juices are clear when pierced with tip of knife (175° on meat thermometer). Serve chicken over noodles, if desired. Top with bacon. Garnish with parsley, if desired.
1 can (12 oz each) Hunt's® Tomato Paste
1-1/2 cups water
1/2 cup red wine vinegar
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
6 cups hot cooked egg noodles, optional
6 slices bacon, cooked, drained, crumbled
Chopped fresh parsley, optional
Directions
Preheat oven to 425°F. Spray 13x9-inch baking dish with cooking spray. Arrange chicken in dish; set aside.
Place tomato paste, water, vinegar, basil and oregano in food processor container; cover. Process until well blended. Pour over chicken.
Bake uncovered 45 to 50 minutes or until chicken is no longer pink in thickest part and juices are clear when pierced with tip of knife (175° on meat thermometer). Serve chicken over noodles, if desired. Top with bacon. Garnish with parsley, if desired.
Caramel Apple Pie
Apple Pie:
Pastry for double crust pie
8 cups peeled and sliced cooking apples (about 4 to 6 large)
1/3 cup Karo® Dark Corn Syrup
3 tablespoons butter OR margarine, melted
3 tablespoons sugar
1-1/2 tablespoons Argo® OR Kingsford’s® Corn Starch
1 teaspoon Spice Islands® Ground Saigon Cinnamon
1/4 teaspoon salt
Caramel Glaze:
1/4 cup brown sugar
1/4 cup chopped pecans
3 tablespoons Karo® Dark Corn Syrup
2 tablespoons butter OR margarine, melted
1 tablespoon Argo® OR Kingsford’s® Corn Starch
Preheat oven to 375°F.
Fit one pie crust into bottom of 9-1/2 inch deep dish pie pan. Add apples. Combine corn syrup, butter, sugar, corn starch, cinnamon and salt in a small bowl. Pour over apples. Top with second crust, fold edges under, seal and flute. Cut a few slits in top crust to vent.
Place a shallow pan under pie to catch any drips and bake for 45 to 55 minutes, until crust is browned and apples are tender. Combine all Caramel Glaze ingredients in a small bowl. Dollop over pie and carefully spread over hot crust. Bake 10 minutes or until topping is bubbly.
Pastry for double crust pie
8 cups peeled and sliced cooking apples (about 4 to 6 large)
1/3 cup Karo® Dark Corn Syrup
3 tablespoons butter OR margarine, melted
3 tablespoons sugar
1-1/2 tablespoons Argo® OR Kingsford’s® Corn Starch
1 teaspoon Spice Islands® Ground Saigon Cinnamon
1/4 teaspoon salt
Caramel Glaze:
1/4 cup brown sugar
1/4 cup chopped pecans
3 tablespoons Karo® Dark Corn Syrup
2 tablespoons butter OR margarine, melted
1 tablespoon Argo® OR Kingsford’s® Corn Starch
Preheat oven to 375°F.
Fit one pie crust into bottom of 9-1/2 inch deep dish pie pan. Add apples. Combine corn syrup, butter, sugar, corn starch, cinnamon and salt in a small bowl. Pour over apples. Top with second crust, fold edges under, seal and flute. Cut a few slits in top crust to vent.
Place a shallow pan under pie to catch any drips and bake for 45 to 55 minutes, until crust is browned and apples are tender. Combine all Caramel Glaze ingredients in a small bowl. Dollop over pie and carefully spread over hot crust. Bake 10 minutes or until topping is bubbly.
Saturday, October 2, 2010
Asian Apricot BBQ Sauce
Ingredients:
1 cup Apricot Preserves
1/2 cup hoisin
1/2 cup Ketchup
1/4 cup soy sauce
2 tsp minced garlic
2 tsp hot pepper sauce
Chicken, legs, thighs or whichever you prefer. Or we're going to use country style pork ribs ;p
Place all ingredients in a sauce pan. Simmer until thickens. Then let Hubby/boyfriend use on bbq with the chicken. Or if you prefer to do the bbq-ing yourself ... go for it LOL!
1 cup Apricot Preserves
1/2 cup hoisin
1/2 cup Ketchup
1/4 cup soy sauce
2 tsp minced garlic
2 tsp hot pepper sauce
Chicken, legs, thighs or whichever you prefer. Or we're going to use country style pork ribs ;p
Place all ingredients in a sauce pan. Simmer until thickens. Then let Hubby/boyfriend use on bbq with the chicken. Or if you prefer to do the bbq-ing yourself ... go for it LOL!
Cola Pot Roast
4 1/2 pound boneless chuck roast
3 1/2 teaspoons kosher salt, divided
2 teaspoons freshly ground black pepper
2 tablespoons minced garlic
2 teaspoons minced fresh rosemary leaves
2 tablespoons vegetable oil
2 cups beef stock or low-sodium canned beef broth
12 ounces cola soda
2 tablespoons tomato paste
2 1/2 tablespoons flour
Preheat the oven to 325 degrees F.
Season the roast well on all sides with 2 teaspoons of the salt and the pepper. On a cutting board combine the remaining salt, minced garlic and rosemary and, using the side of a knife, mash against the board repeatedly to form a paste. Using a small paring knife, make thin slits into the roast on all sides, about 2 inches apart, and fill the holes with the garlic-rosemary paste. Repeat until you have used all of the paste.
Heat a Dutch oven over high heat and add the oil. When the oil is hot, add the roast and cook until very well browned on all sides, 10 to 12 minutes. Add the beef stock and cola and bring to a boil, scraping the bottom of the pan with a wooden spoon to release any browned bits. Add the tomato paste and stir to blend. The liquid should be about 1/2 way up the sides of the roast. Cover the Dutch oven, place in oven, and roast until the meat is fork-tender, about 3 1/2 hours, turning the meat every hour and adding extra water if necessary to keep the liquid level at about 1/3 up the sides of the roast.
When the meat is fork-tender, remove the roast from the oven and carefully transfer the roast to a serving platter. Cover loosely to keep warm.
Skim off as much of the fat from the surface of the cooking liquid as possible. Reserve 2 tablespoons of the fat in a small bowl and add the flour. Stir to make a smooth paste. Add 1/2 cup of the hot cooking liquid to the bowl and whisk to combine. Slowly whisk this mixture into the hot cooking liquid that remains in the Dutch oven and place over high heat on the stovetop. Cook, whisking frequently, until mixture comes to a boil and thickens. Continue to cook for about 5 minutes, or until the sauce is thick enough to coat the back of a spoon and any floury taste is gone. Taste and adjust seasoning, if necessary.
Serve the roast with the hot gravy.
3 1/2 teaspoons kosher salt, divided
2 teaspoons freshly ground black pepper
2 tablespoons minced garlic
2 teaspoons minced fresh rosemary leaves
2 tablespoons vegetable oil
2 cups beef stock or low-sodium canned beef broth
12 ounces cola soda
2 tablespoons tomato paste
2 1/2 tablespoons flour
Preheat the oven to 325 degrees F.
Season the roast well on all sides with 2 teaspoons of the salt and the pepper. On a cutting board combine the remaining salt, minced garlic and rosemary and, using the side of a knife, mash against the board repeatedly to form a paste. Using a small paring knife, make thin slits into the roast on all sides, about 2 inches apart, and fill the holes with the garlic-rosemary paste. Repeat until you have used all of the paste.
Heat a Dutch oven over high heat and add the oil. When the oil is hot, add the roast and cook until very well browned on all sides, 10 to 12 minutes. Add the beef stock and cola and bring to a boil, scraping the bottom of the pan with a wooden spoon to release any browned bits. Add the tomato paste and stir to blend. The liquid should be about 1/2 way up the sides of the roast. Cover the Dutch oven, place in oven, and roast until the meat is fork-tender, about 3 1/2 hours, turning the meat every hour and adding extra water if necessary to keep the liquid level at about 1/3 up the sides of the roast.
When the meat is fork-tender, remove the roast from the oven and carefully transfer the roast to a serving platter. Cover loosely to keep warm.
Skim off as much of the fat from the surface of the cooking liquid as possible. Reserve 2 tablespoons of the fat in a small bowl and add the flour. Stir to make a smooth paste. Add 1/2 cup of the hot cooking liquid to the bowl and whisk to combine. Slowly whisk this mixture into the hot cooking liquid that remains in the Dutch oven and place over high heat on the stovetop. Cook, whisking frequently, until mixture comes to a boil and thickens. Continue to cook for about 5 minutes, or until the sauce is thick enough to coat the back of a spoon and any floury taste is gone. Taste and adjust seasoning, if necessary.
Serve the roast with the hot gravy.
Shrimp in Garlic Pepperoni Sauce
1 1/2 cups extra-virgin olive oil
1 (16-ounce) pepperoni, 1/2-inch dice
1 head garlic, peeled and chopped
1 teaspoon adobo seasoning
1 teaspoon paprika
1 teaspoon cayenne
1 1/2 pounds (16 to 20 count) shrimp, peeled and deveined
Crusty chewy bread, for sopping
In a medium saute pan, heat 2 tablespoons of the oil over medium-high heat and saute the diced pepperoni until it releases some of its oil, about 3 minutes. Add the remaining oil and garlic and lower the heat to medium-low. Let flavors infuse over the low heat for 5 to 7 minutes. Meanwhile, in a bowl, mix together the adobo, paprika, and cayenne. Add the shrimp and coat them evenly with the spices. Let rest for 15 minutes on the counter to come to room temperature. Add the shrimp to the garlic oil, raise heat slightly to cook, stirring and turning to cook the shrimp evenly, 6 to 8 minutes. Serve as an appetizer with toothpicks and crusty chewy bread, for sopping.
From Cooking for Real ... haven't tried yet but I want to so I'm setting it here for easy access.
1 (16-ounce) pepperoni, 1/2-inch dice
1 head garlic, peeled and chopped
1 teaspoon adobo seasoning
1 teaspoon paprika
1 teaspoon cayenne
1 1/2 pounds (16 to 20 count) shrimp, peeled and deveined
Crusty chewy bread, for sopping
In a medium saute pan, heat 2 tablespoons of the oil over medium-high heat and saute the diced pepperoni until it releases some of its oil, about 3 minutes. Add the remaining oil and garlic and lower the heat to medium-low. Let flavors infuse over the low heat for 5 to 7 minutes. Meanwhile, in a bowl, mix together the adobo, paprika, and cayenne. Add the shrimp and coat them evenly with the spices. Let rest for 15 minutes on the counter to come to room temperature. Add the shrimp to the garlic oil, raise heat slightly to cook, stirring and turning to cook the shrimp evenly, 6 to 8 minutes. Serve as an appetizer with toothpicks and crusty chewy bread, for sopping.
From Cooking for Real ... haven't tried yet but I want to so I'm setting it here for easy access.
Honey Balsamic Bacon Green Beens
16 ounces green beans
1 tablespoon olive oil
1 clove garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon honey
1 teaspoon onion powder
Salt and freshly cracked black pepper
1 lb bacon, chopped and browned until crispy
Bring a large pot of water to a boil over medium heat. Add the beans and blanch them for 2 minutes. Immediately remove the beans from the water and add them to an ice bath to stop the cooking process. Drain.
In a large saucepan, heat the olive oil over medium heat. Add the garlic and green beans. Cover, and cook for 10 minutes, stirring occasionally. Uncover, then stir in the vinegar, honey, onion powder, and salt and pepper, to taste. Cook to desired degree of doneness, about 4 to 6 minutes. Add in the browned bacon, stir into mix.
Transfer the beans to a serving bowl and serve
1 tablespoon olive oil
1 clove garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon honey
1 teaspoon onion powder
Salt and freshly cracked black pepper
1 lb bacon, chopped and browned until crispy
Bring a large pot of water to a boil over medium heat. Add the beans and blanch them for 2 minutes. Immediately remove the beans from the water and add them to an ice bath to stop the cooking process. Drain.
In a large saucepan, heat the olive oil over medium heat. Add the garlic and green beans. Cover, and cook for 10 minutes, stirring occasionally. Uncover, then stir in the vinegar, honey, onion powder, and salt and pepper, to taste. Cook to desired degree of doneness, about 4 to 6 minutes. Add in the browned bacon, stir into mix.
Transfer the beans to a serving bowl and serve
Baked Fish Filet with Tomatoe and Basil
Nonstick cooking spray
2 (8-ounce) fish fillets
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon minced fresh basil leaves
1 teaspoon minced fresh oregano leaves
1 teaspoon onion powder
1 teaspoon minced garlic
3 tablespoons olive oil
1 large tomato, thinly sliced
1 teaspoon fresh lemon juice
Preheat the oven to 400 degrees F. Spray a shallow 1-quart baking dish with nonstick spray.
Sprinkle the fish evenly with salt and pepper. Arrange the fish in a baking dish and sprinkle evenly with basil, oregano, onion powder and garlic. Drizzle with 2 tablespoons of the olive oil. Arrange the tomato slices evenly over the fish, and drizzle with the remaining 1 tablespoon of olive oil. Bake until fish flakes easily with fork, about 20 to 25 minutes. Squeeze the lemon juice over fish and serve immediately.
2 (8-ounce) fish fillets
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon minced fresh basil leaves
1 teaspoon minced fresh oregano leaves
1 teaspoon onion powder
1 teaspoon minced garlic
3 tablespoons olive oil
1 large tomato, thinly sliced
1 teaspoon fresh lemon juice
Preheat the oven to 400 degrees F. Spray a shallow 1-quart baking dish with nonstick spray.
Sprinkle the fish evenly with salt and pepper. Arrange the fish in a baking dish and sprinkle evenly with basil, oregano, onion powder and garlic. Drizzle with 2 tablespoons of the olive oil. Arrange the tomato slices evenly over the fish, and drizzle with the remaining 1 tablespoon of olive oil. Bake until fish flakes easily with fork, about 20 to 25 minutes. Squeeze the lemon juice over fish and serve immediately.
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