As I've mentioned before,my husband will eat anything with slaw in its name. It's a great way to get my family to get more veggies.
Serves 6
1 bag broccoli slaw
2 mangos peeled and cubed
1/2 a can of pineapple cubes drained,reserve juice
1/4 cup diced cilantro
juice of 2 limes
3 tablespoons olive oil
2 avocados diced
salt and pepper
2 teaspoons sugar
Put the slaw, mangos, avocados,cilantro and pineapple in a bowl. In a small bowl mix together the lime juice, olive oil, sugar, salt and pepper,and 1/4 cup pineapple juice. Pour over veggies and toss to coat.
Thursday, June 30, 2011
Smoky Ranchero Beans
This dish is a nice change from refried beans.
Serves 6
3 pieces of bacon diced
1 clove garlic
1/2 an onion diced
1 jalapeno seeded and diced
2 15 oz cans of pinto beans drained and rinsed
1 cup chicken stock
salt and pepper to taste
In a medium sauce pot. Cook the bacon over medium high heat. When the bacon has begun to release some of its fat, add the onion,garlic and jalapeno. Continue to cook until onion is translucent. Add the beans, stock, salt and pepper. Heat until mixture comes to a boil and serve.
Serves 6
3 pieces of bacon diced
1 clove garlic
1/2 an onion diced
1 jalapeno seeded and diced
2 15 oz cans of pinto beans drained and rinsed
1 cup chicken stock
salt and pepper to taste
In a medium sauce pot. Cook the bacon over medium high heat. When the bacon has begun to release some of its fat, add the onion,garlic and jalapeno. Continue to cook until onion is translucent. Add the beans, stock, salt and pepper. Heat until mixture comes to a boil and serve.
Tex-Mex Steak
We will be guests at my dear friend Lori's house on the 4th with no cooking for me! But if I were planning a get together for the 4th, this is what would be on the menu.
Serves 6-8
2 pounds skirt steak
juice of one lime
1/2 cup pineapple juice
1/4 cup ponzu sauce or soy sauce
1 tablespoon of honey
2 teaspoons ancho chili powder
1 teaspoon smoked paprika
salt and pepper
In a small bowl stir together the pineapple juice, lime juice, ponzu sauce, honey, chili powder and paprika. Put the steak into a large zip lock bag and pour in the marinade. Seal the bag and flip a few times to coat the meat. Leave meat in marinade for 30 minutes to 1 hour. Remove from the bag, season with salt and pepper. Heat your bbq. Wipe the grates down with an clean rag that you have soaked in vegetable oil. Grill steak over a hot grill. Serve with pico de gallo.
Serves 6-8
2 pounds skirt steak
juice of one lime
1/2 cup pineapple juice
1/4 cup ponzu sauce or soy sauce
1 tablespoon of honey
2 teaspoons ancho chili powder
1 teaspoon smoked paprika
salt and pepper
In a small bowl stir together the pineapple juice, lime juice, ponzu sauce, honey, chili powder and paprika. Put the steak into a large zip lock bag and pour in the marinade. Seal the bag and flip a few times to coat the meat. Leave meat in marinade for 30 minutes to 1 hour. Remove from the bag, season with salt and pepper. Heat your bbq. Wipe the grates down with an clean rag that you have soaked in vegetable oil. Grill steak over a hot grill. Serve with pico de gallo.
South of the Border Rice
I once asked my friend Nancy to tell me how to make rice like the kind most Mexican restaurants serve. I was surprised how easy it was to make. Here's the recipe she shared with me.
Serves 6-8
3 tablespoons olive oil
1 onion diced
2 cloves garlic minced
2 oz tomato paste
3 cups chicken stock
1 1/2 cups long grain white rice
1 tablespoon chili powder
1 teaspoon cumin
2 teaspoons salt
1/2 teaspoon pepper
In a large skillet with a lid, heat the oil over medium high heat. Add the onion and garlic and cook until translucent, about 5 minutes. Add rice and stir to coat with oil. Add the salt, pepper, chili powder and cumin, stir to combine. Stir in the tomato paste. Once it is incorporated add the chicken stock. When the stock comes to a boil, turn the heat down to simmer, put the lid on the skillet and cook for 15 minutes. Turn off the heat and let the rice sit for 5 minutes with the cover on. Serve
Serves 6-8
3 tablespoons olive oil
1 onion diced
2 cloves garlic minced
2 oz tomato paste
3 cups chicken stock
1 1/2 cups long grain white rice
1 tablespoon chili powder
1 teaspoon cumin
2 teaspoons salt
1/2 teaspoon pepper
In a large skillet with a lid, heat the oil over medium high heat. Add the onion and garlic and cook until translucent, about 5 minutes. Add rice and stir to coat with oil. Add the salt, pepper, chili powder and cumin, stir to combine. Stir in the tomato paste. Once it is incorporated add the chicken stock. When the stock comes to a boil, turn the heat down to simmer, put the lid on the skillet and cook for 15 minutes. Turn off the heat and let the rice sit for 5 minutes with the cover on. Serve
Monday, June 27, 2011
Toad in a Veggie Hole
This makes a fast and easy dinner or is a great brunch offering. I like the idea of using bell pepper rounds instead of bread. A few less calories and great added flavor.
Serves 6
6 eggs
2-3 large bell peppers
olive oil
salt and pepper to taste
Cut the tops off of the peppers and remove seeds. Then cut the peppers into rings about 1/2 inch thick.Heat a large heavy skillet on medium high heat. Add enough olive oil to coat the bottom of the pan. Place the pepper rings into the pan. Crack on egg into the center of each ring. Season each egg with salt and pepper. When bottom is cooked, gently flip the egg and pepper ring over to cook the other side. If you want the center to remain runny, turn down the heat and cover the pan for a few more minutes until the white is set on the top.
Serves 6
6 eggs
2-3 large bell peppers
olive oil
salt and pepper to taste
Cut the tops off of the peppers and remove seeds. Then cut the peppers into rings about 1/2 inch thick.Heat a large heavy skillet on medium high heat. Add enough olive oil to coat the bottom of the pan. Place the pepper rings into the pan. Crack on egg into the center of each ring. Season each egg with salt and pepper. When bottom is cooked, gently flip the egg and pepper ring over to cook the other side. If you want the center to remain runny, turn down the heat and cover the pan for a few more minutes until the white is set on the top.
Turkey Sausage Patties
These taste just like sausage. No one will know that they begin as plain ground turkey, unless you spill the beans. I rarely buy breakfast sausage anymore as these have all the taste but way less fat.
Makes 8 patties
1 pound lean ground Turkey
1 tablespoon Montreal Steak Seasoning
1 teaspoon fennel seeds
1 tablespoon smoked paprika
1 teaspoon poultry seasoning
Mix by hand until everything is just combined. Heat a large skillet over medium high heat. Add enough olive oil to coat the bottom of the pan. Using an ice-cream scoop, scoop out the meat mixture and pat it out into small patties. Cook in the skillet until both sides are browned and the patties are cooked through.
Makes 8 patties
1 pound lean ground Turkey
1 tablespoon Montreal Steak Seasoning
1 teaspoon fennel seeds
1 tablespoon smoked paprika
1 teaspoon poultry seasoning
Mix by hand until everything is just combined. Heat a large skillet over medium high heat. Add enough olive oil to coat the bottom of the pan. Using an ice-cream scoop, scoop out the meat mixture and pat it out into small patties. Cook in the skillet until both sides are browned and the patties are cooked through.
Artichoke and Basil Pesto
I love a good pesto. You can use it not only as a topping for pasta but spread on crostini for a great snack with drinks. I'm putting this on big pieces of toasted Italian bread as part of my breakfast for dinner menu tonight. Pictures to follow soon.
Yields- about 2 cups
1/2 cup walnuts
1 large garlic clove
8-10 large basil leaves
1 cup arugula
6 oz marinated artichoke hearts drained
juice of one lemon
1/2 cup parmesan cheese
1/3 cup chicken stock
1/8 cup olive oil
salt and pepper
In a small skillet over medium high heat, toast the walnuts and place into the bowl of a food processor. Add the garlic and grind fine. Remove the lid and add the basil, arugula, artichoke hearts, parmesan cheese, salt and pepper. Return lid and process again. Remove lid a 2nd time and add the lemon juice and chicken stock. Process again and drizzle in olive oil. If the pesto seems dry, add some more stock a little at a time until smooth.
Yields- about 2 cups
1/2 cup walnuts
1 large garlic clove
8-10 large basil leaves
1 cup arugula
6 oz marinated artichoke hearts drained
juice of one lemon
1/2 cup parmesan cheese
1/3 cup chicken stock
1/8 cup olive oil
salt and pepper
In a small skillet over medium high heat, toast the walnuts and place into the bowl of a food processor. Add the garlic and grind fine. Remove the lid and add the basil, arugula, artichoke hearts, parmesan cheese, salt and pepper. Return lid and process again. Remove lid a 2nd time and add the lemon juice and chicken stock. Process again and drizzle in olive oil. If the pesto seems dry, add some more stock a little at a time until smooth.
Pulled Pork Sandwiches
This recipe originally came from Paula Deen. However I made a few changes. First of all I changed out her rub for my own. You can find it under my BBQ Ribs recipe in May 2011. Secondly, her recipe calls for slow braising the meat in the oven for 3 hours at 325. I don't know about you but when it is hot, the last thing I want to do is run the oven so I swapped out the oven for my slow cooker. You can set the time for as long as you need it if you are planning on being gone all day long. It works perfectly! The meat is tender and falls apart easily. It tastes exactly like the pulled pork you can get in most good BBQ restaurants. Did I mention my family loves this? You should have seen my daughter today when I brought the meat home from the store. You would think she had died and gone to hog heaven(literally)!
Serves 8-10
1 6 pound Pork Shoulder Roast(pork butt)
1 recipe of my BBQ Rub(BBQ Ribs, May 2011)or about 1 cup of your own
cooking spray
2 1/2 cups apple juice
1 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons liquid smoke
1 bottle bbq sauce
Kaiser Rolls
Cole Slaw(my recipe May 2011)
Two hours or the night before cooking, coat the outside of the meat with the rub. Wrap the pork butt in plastic and place in the frig until ready to cook. Four or more hours before serving, spray the insert of a large slow cooker with cooking spray. Remove the pork butt from its wrapping and place into the insert in the slow cooker. Combine the liquid ingredients in a bowl and pour into the insert. Cover and cook for 4-6 hours on high or 8-10 hours on low. Remove roast from liquid and let cool enough to handle. Discard cooking liquid. Using 2 forks, shred the meat. Place into a large bowl and toss with enough BBQ sauce to coat. Mound the meat onto the bun. Top with more BBQ sauce and cole slaw. Place top on and serve.
Serves 8-10
1 6 pound Pork Shoulder Roast(pork butt)
1 recipe of my BBQ Rub(BBQ Ribs, May 2011)or about 1 cup of your own
cooking spray
2 1/2 cups apple juice
1 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons liquid smoke
1 bottle bbq sauce
Kaiser Rolls
Cole Slaw(my recipe May 2011)
Two hours or the night before cooking, coat the outside of the meat with the rub. Wrap the pork butt in plastic and place in the frig until ready to cook. Four or more hours before serving, spray the insert of a large slow cooker with cooking spray. Remove the pork butt from its wrapping and place into the insert in the slow cooker. Combine the liquid ingredients in a bowl and pour into the insert. Cover and cook for 4-6 hours on high or 8-10 hours on low. Remove roast from liquid and let cool enough to handle. Discard cooking liquid. Using 2 forks, shred the meat. Place into a large bowl and toss with enough BBQ sauce to coat. Mound the meat onto the bun. Top with more BBQ sauce and cole slaw. Place top on and serve.
Sunday, June 26, 2011
Oven Roasted Chicken
I'm back!!! We had a great trip up to Ashland Oregon but after 6 days of eating out, I'm ready for a little home cooking and so is my family. I have a couple of whole chickens in the freezer and decided to roast them. I like to remove the backbone and then flatten the chicken out, tucking the wing tips under the breast. This method allows for more even cooking and the chicken will cook faster as well. You can also cook the chicken on the grill this way too. Grill it over indirect heat, closing the lid and starting with the skin side up.
Cooks Notes- Try the butter mixture on grilled portobello mushrooms(the big guys). After your remove them from the grill, put a scoop of the butter into the center. DELICIOUS!!!!
Photos of the pans and preparation are below
1 whole chicken, backbone and parts that come with the bird removed
3 cloves of garlic
1/4 cup butter softened
1/4 cup sun dried tomatoes packed in oil, drained
1 teaspoon thyme leaves
1/4 cup fresh parsley leaves
juice and zest of 1 lemon
salt and pepper to taste
Wash and dry the chicken. Preheat oven to 425. Cover a rimmed cookie sheet with foil. Spray both sides of a baking rack with cooking spray and lay it on top of the cookie sheet. Season the inside of the chicken with salt and pepper. Lay on the rack, skin side up. In a food processor place the garlic, sun dried tomatoes, thyme leaves, parsley, lemon zest, salt and pepper. Process until well ground. Pour into a bowl with the lemon juice and butter. Mix by hand to combine. Using your hands, gently loosen the skin of the chicken. Spread some of the butter mixture under the skin next to the meat. Spread the rest over the outside of the chicken and tuck the wing tips under the breast. Place in the oven and immediately lower the oven to 400. Let chicken roast for 20 minutes. Lower the oven again to 350 and continue to let the chicken roast for about 45 more minutes or until a meat thermometer inserted into the breast reads 150 and juices run clear. Remove from oven and let rest covered with foil for 10 minutes. Cut the chicken into quarters and serve.
Cooks Notes- Try the butter mixture on grilled portobello mushrooms(the big guys). After your remove them from the grill, put a scoop of the butter into the center. DELICIOUS!!!!
Photos of the pans and preparation are below
1 whole chicken, backbone and parts that come with the bird removed
3 cloves of garlic
1/4 cup butter softened
1/4 cup sun dried tomatoes packed in oil, drained
1 teaspoon thyme leaves
1/4 cup fresh parsley leaves
juice and zest of 1 lemon
salt and pepper to taste
Wash and dry the chicken. Preheat oven to 425. Cover a rimmed cookie sheet with foil. Spray both sides of a baking rack with cooking spray and lay it on top of the cookie sheet. Season the inside of the chicken with salt and pepper. Lay on the rack, skin side up. In a food processor place the garlic, sun dried tomatoes, thyme leaves, parsley, lemon zest, salt and pepper. Process until well ground. Pour into a bowl with the lemon juice and butter. Mix by hand to combine. Using your hands, gently loosen the skin of the chicken. Spread some of the butter mixture under the skin next to the meat. Spread the rest over the outside of the chicken and tuck the wing tips under the breast. Place in the oven and immediately lower the oven to 400. Let chicken roast for 20 minutes. Lower the oven again to 350 and continue to let the chicken roast for about 45 more minutes or until a meat thermometer inserted into the breast reads 150 and juices run clear. Remove from oven and let rest covered with foil for 10 minutes. Cut the chicken into quarters and serve.
Monday, June 20, 2011
Gina's Meatloaf
My oven has been going nonstop today. Bjorn and I leave tomorrow with our daughter. We are taking her to Southern Oregon University to register for her first semester of college this fall. The boys are staying here to house sit and take care of the dogs. I have been spending today cooking some items that they can heat up for dinner. Besides a batch of spaghetti sauce, this meatloaf will be good for a quick dinner or sandwiches at lunch.
Serves 6-8
2 pounds of ground meat
1 mediums sized onion, peeled and cut into chunks
8-10 oz of sliced mushrooms
1 handful of fresh Italian parsley leaves
6 sprigs of thyme, remove the leaves
1/3 cup Worcestershire sauce(the thick variety)
2 tablespoons Montreal Steak Seasoning
4 slices of bread
2 cloves garlic
3 eggs
Preheat oven to 350. Put the bread in a food processor and process into crumbs. Empty processor bowl into a large mixing bowl. Into the food processor add the mushrooms,onion,garlic, parsley and thyme leaves. Process until finely ground. Empty into mixing bowl. To the bowl add the ground meat, worcestershire sauce, eggs,and Montreal Steak seaoning. Mix until well combined. Form the meat mixture into football shapes. You should get 6-8 mini meatloaves out of this You can either us foil, parchment paper or a slilpat(see photo to the left).This will allow more even cooking and any fat will drain away from the meat. Place in heated oven and bake for 30 minutes. At minute 20, remove the meatloaf from the oven and pour the sauce over the top. Return to oven and finish baking. Let matloaf rest about 10 minutes before serving.
Sauce
1/4 cup steak sauce(I like A1)
1/2 cup ketchup
1/2 teaspoon pepper
Mix together in a small bowl. If you want to try something a little different, bbq sauce also makes a great topping.
Serves 6-8
2 pounds of ground meat
1 mediums sized onion, peeled and cut into chunks
8-10 oz of sliced mushrooms
1 handful of fresh Italian parsley leaves
6 sprigs of thyme, remove the leaves
1/3 cup Worcestershire sauce(the thick variety)
2 tablespoons Montreal Steak Seasoning
4 slices of bread
2 cloves garlic
3 eggs
Preheat oven to 350. Put the bread in a food processor and process into crumbs. Empty processor bowl into a large mixing bowl. Into the food processor add the mushrooms,onion,garlic, parsley and thyme leaves. Process until finely ground. Empty into mixing bowl. To the bowl add the ground meat, worcestershire sauce, eggs,and Montreal Steak seaoning. Mix until well combined. Form the meat mixture into football shapes. You should get 6-8 mini meatloaves out of this You can either us foil, parchment paper or a slilpat(see photo to the left).This will allow more even cooking and any fat will drain away from the meat. Place in heated oven and bake for 30 minutes. At minute 20, remove the meatloaf from the oven and pour the sauce over the top. Return to oven and finish baking. Let matloaf rest about 10 minutes before serving.
Sauce
1/4 cup steak sauce(I like A1)
1/2 cup ketchup
1/2 teaspoon pepper
Mix together in a small bowl. If you want to try something a little different, bbq sauce also makes a great topping.
Original Toll House Cookies
Chocolate Chip Cookies have to be the first thing most girls learn to make. I know it was that way for me and for my daughter. It is probably the most American cookie we have. Several years ago, we hosted an exchange student from France for the summer. She had never had these cookies and once I made them she insisted that I teach her how as well. I remember trying to make the conversion in measurements for her. I hope it worked. This is the original recipe developed by Ruth Wakefield, owner of the Toll House Inn in 1930.
Makes about 60 cookies
2 1/4 cups flour
1 teaspoon baking soda
2 sticks butter, softened
3/4 cup each of granulated and light brown sugar
1 teaspoon vanilla
2 eggs
12 oz of semi-sweet chocolote chips
1 cup chopped nuts(I use walnuts or pecans)
In a large bowl mix together the four and baking soda, set aside. In another bowl with a mixer blend together the sugars and butter until soft and fluffy. Add the eggs one at a time and the vanilla. Add the dry ingredients and mix until combined. Fold in the chocolate chips and the nuts. Drop rounded tablespoons of dough onto cookie sheets lined with either silpats or parchment paper 2 inches apart. Bake at 375 for 9-11 minutes.
Makes about 60 cookies
2 1/4 cups flour
1 teaspoon baking soda
2 sticks butter, softened
3/4 cup each of granulated and light brown sugar
1 teaspoon vanilla
2 eggs
12 oz of semi-sweet chocolote chips
1 cup chopped nuts(I use walnuts or pecans)
In a large bowl mix together the four and baking soda, set aside. In another bowl with a mixer blend together the sugars and butter until soft and fluffy. Add the eggs one at a time and the vanilla. Add the dry ingredients and mix until combined. Fold in the chocolate chips and the nuts. Drop rounded tablespoons of dough onto cookie sheets lined with either silpats or parchment paper 2 inches apart. Bake at 375 for 9-11 minutes.
Sunday, June 19, 2011
Father's Day on the Midway
Bjorn's dad was a naval air and air force pilot from the end of WW II into the 50's. He would have either ferried these planes across country from Pensacola or he would have flown them as a test pilot.
He's no longer with us but we still remember him fondly on Father's Day.
Father's Day
I don't know about all of you, but next to my husband, my dad has to be the most difficult person to shop for. How many shirts or boxes of chocolate covered cherries can you give him? But this year I have outdone myself!
The kids and I are taking their dad to see the Midway. The Midway is a decommissioned aircraft carrier that sits in the port of San Diego. Bjorn has always wanted to go so today is the day. My dad will be receiving a nectarine and blueberry upside down cake from all of us later today. The recipe is below. I wish all of your families a Happy Father's day with your special someone.
The kids and I are taking their dad to see the Midway. The Midway is a decommissioned aircraft carrier that sits in the port of San Diego. Bjorn has always wanted to go so today is the day. My dad will be receiving a nectarine and blueberry upside down cake from all of us later today. The recipe is below. I wish all of your families a Happy Father's day with your special someone.
Nectarine and Blueberry Upside Down Cake
Summer brings a wide variety of fruits and veggies that you just can't get any other time of year. I like to make desserts that incorporate fresh fruit whenever possible.
Serves 9
Preheat oven to 375. Grease a 9 inch square pan with cooking spray. On the bottom of the pan, arrange the following.
2-3 white nectarines sliced off the stone
1/4 cup of fresh blueberries
Sprinkle the following over the fruit.
1/4 cup packed brown sugar
1/4 cup melted butter
1/4 teaspoon nutmeg
1 stick softened butter
1/2 cup granulated sugar
2 eggs
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups flour
3/4 cup buttermilk
2 teaspoons vanilla
In a large bowl beat the butter and sugar until light and fluffy. Add the eggs one at a time and continue beating.
Add the vanilla. Turn off the mixer, scrap down the bottom and sides of the bowl and beat until everything is well combined. Add the flour, baking powder and soda, alternately with the buttermilk. Mix until dry ingredients are just combined. Drop by heaping spoonfuls over the fruit in the pan. Gentle spread out the mixture with an offset spatula until batter is evenly distributed. Bake for 35-40 minutes. Remove cake from oven, let stand for 5 minutes and invert onto a serving platter. Serve with vanilla ice cream or whipped cream.
Serves 9
Preheat oven to 375. Grease a 9 inch square pan with cooking spray. On the bottom of the pan, arrange the following.
2-3 white nectarines sliced off the stone
1/4 cup of fresh blueberries
Sprinkle the following over the fruit.
1/4 cup packed brown sugar
1/4 cup melted butter
1/4 teaspoon nutmeg
1 stick softened butter
1/2 cup granulated sugar
2 eggs
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups flour
3/4 cup buttermilk
2 teaspoons vanilla
In a large bowl beat the butter and sugar until light and fluffy. Add the eggs one at a time and continue beating.
Add the vanilla. Turn off the mixer, scrap down the bottom and sides of the bowl and beat until everything is well combined. Add the flour, baking powder and soda, alternately with the buttermilk. Mix until dry ingredients are just combined. Drop by heaping spoonfuls over the fruit in the pan. Gentle spread out the mixture with an offset spatula until batter is evenly distributed. Bake for 35-40 minutes. Remove cake from oven, let stand for 5 minutes and invert onto a serving platter. Serve with vanilla ice cream or whipped cream.
Saturday, June 18, 2011
Grilled Greek Chicken
What to do with all of those boneless, skinless chicken breasts? Ever wonder what more can be done with them?
Here's a keeper.
Serves 6
6 boneless, skinless chicken breasts
juice of 2-3 large lemons
3 cloves of garlic minced
1 teaspoon dried oregano
1/2 teaspoon rosemary
4 tablespoons extra virgin olive oil
3/4 teaspoon salt
1/2 teaspoon pepper
Put the chicken in a large zip lock bag. Mix the rest of the ingredients in a small bowl and pour over chicken in the bag. Seal and let marinate in the frig for up to 2 hours. If you don't have time to make the marinade below, use a good quality bottled Greek dressing. I like Ken's. I drain off as much of the oil as possible before shaking the bottle.
In a large bowl put
1 pint cherry tomatoes halved
1/2 cup pitted calamata olives, drained
1/2 cup of crumbled light feta cheese
1 large cucumber, peeled and diced
1/3 cup diced red onion
1 14 oz can of garbonzo beans, drained and rinsed
juice of 2 large lemons
several fresh oregano leaves diced
1/4 cup extra virgin olive oil
salt and pepper to taste
Toss to coat. Set aside.
Oil the grate of a heated grill. Remove the chicken from the marinade, season with salt and pepper. Grill on both sides until chicken is no longer pink in the middle. Let sit in a warm place for 10 minutes before serving.
Put chicken on a plate, spoon the salad over top and serve.
Here's a keeper.
Serves 6
6 boneless, skinless chicken breasts
juice of 2-3 large lemons
3 cloves of garlic minced
1 teaspoon dried oregano
1/2 teaspoon rosemary
4 tablespoons extra virgin olive oil
3/4 teaspoon salt
1/2 teaspoon pepper
Put the chicken in a large zip lock bag. Mix the rest of the ingredients in a small bowl and pour over chicken in the bag. Seal and let marinate in the frig for up to 2 hours. If you don't have time to make the marinade below, use a good quality bottled Greek dressing. I like Ken's. I drain off as much of the oil as possible before shaking the bottle.
In a large bowl put
1 pint cherry tomatoes halved
1/2 cup pitted calamata olives, drained
1/2 cup of crumbled light feta cheese
1 large cucumber, peeled and diced
1/3 cup diced red onion
1 14 oz can of garbonzo beans, drained and rinsed
juice of 2 large lemons
several fresh oregano leaves diced
1/4 cup extra virgin olive oil
salt and pepper to taste
Toss to coat. Set aside.
Oil the grate of a heated grill. Remove the chicken from the marinade, season with salt and pepper. Grill on both sides until chicken is no longer pink in the middle. Let sit in a warm place for 10 minutes before serving.
Put chicken on a plate, spoon the salad over top and serve.
Citrus Glazed Cookies
I call these citrus glazed cookies because I make these with either limes, lemons or oranges. One of the perks we Southern Californians have is the weather, which is perfect for growing citrus. I have a lovely little patio area that has flower beds on 3 sides. When we moved here the first thing I did was plant a kitchen garden. Here I have 4 citrus trees: a Myers Pink Lemon, Blood Orange, Naval Orange and Mexican Lime. Around those trees I have planted a variety of herbs and flowering plants. At the bottom of the page you can find some of the nurseries that I have used for herbs. The trees were purchased at the Home Depot.
Makes 32 cookies
2 sticks of butter softened
1/3 cup granulated sugar
1/3 cup powdered sugar
2 tablespoons lemon. lime or orange zest
2 tablespoons of lemon, lime or orange juice
1 3/4 cups flour
Glaze
1 cup confectioners sugar
5 teaspoons lemon, lime or orange juice
1 teaspoon of lemon, lime or orange zest
Using an electric mixer, cream together the butter and sugars. Add the citrus juice and zest. Beat until combined. Add the flour and mix until a soft dough forms. Place dough onto a piece of wax paper . Using your hands and the paper, shape the dough into an 8-10 inch log. Roll the dough into the wax paper. Refrigerate until firm, about 1 hour. Preheat the oven to 350. Remove the dough from the frig and unwrap. Grease 2 cookie sheets with cooking spray or line with parchment or a silpat. Slice the dough into 1/4 inch thick rounds. Place onto the cookie sheets about 2 inches apart. Bake about 15 minutes or until the cookies are puffed and barley golden. Transfer to a wire rake to cool. Mix the glaze ingredients together in a small bowl. Pour a small spoonful of glaze over each cookie and spread with the back of the spoon.
Makes 32 cookies
2 sticks of butter softened
1/3 cup granulated sugar
1/3 cup powdered sugar
2 tablespoons lemon. lime or orange zest
2 tablespoons of lemon, lime or orange juice
1 3/4 cups flour
Glaze
1 cup confectioners sugar
5 teaspoons lemon, lime or orange juice
1 teaspoon of lemon, lime or orange zest
Using an electric mixer, cream together the butter and sugars. Add the citrus juice and zest. Beat until combined. Add the flour and mix until a soft dough forms. Place dough onto a piece of wax paper . Using your hands and the paper, shape the dough into an 8-10 inch log. Roll the dough into the wax paper. Refrigerate until firm, about 1 hour. Preheat the oven to 350. Remove the dough from the frig and unwrap. Grease 2 cookie sheets with cooking spray or line with parchment or a silpat. Slice the dough into 1/4 inch thick rounds. Place onto the cookie sheets about 2 inches apart. Bake about 15 minutes or until the cookies are puffed and barley golden. Transfer to a wire rake to cool. Mix the glaze ingredients together in a small bowl. Pour a small spoonful of glaze over each cookie and spread with the back of the spoon.
Thursday, June 16, 2011
Caesar Salad Dressing
Trust me, once you taste this you will never want bottled dressing again.
In a blender place
1 small clove of garlic
1 egg yolk
1 tablespoon Worcestershire sauce
1/2 teaspoon anchovy paste
juice of 1 large lemon
salt and pepper to taste
extra virgin olive oil(a good quality oil)
Blend on low until garlic is well minced. With blender running, slowly drizzle in enough olive oil to thicken the dressing. You will be able to hear a change in the blender's sound when the dressing has thickened. Pour over romaine lettuce, croutons and parmesan cheese. Toss to coat and serve.
In a blender place
1 small clove of garlic
1 egg yolk
1 tablespoon Worcestershire sauce
1/2 teaspoon anchovy paste
juice of 1 large lemon
salt and pepper to taste
extra virgin olive oil(a good quality oil)
Blend on low until garlic is well minced. With blender running, slowly drizzle in enough olive oil to thicken the dressing. You will be able to hear a change in the blender's sound when the dressing has thickened. Pour over romaine lettuce, croutons and parmesan cheese. Toss to coat and serve.
Spaghetti al Pomodoro Fresca
It's tomato season! That means pasta with fresh tomatoes. I use heirloom cherry tomatoes. They have the best flavor and are the sweetest.
Serves 6
2-3 pints cherry tomatoes halved
4-5 cloves of garlic sliced
olive oil
salt and pepper to taste
fresh basil and parsley, minced
Heat oven to 400. Spray a large baking dish with cooking spray. Halve the tomatoes and throw into the baking dish, making sure that you can spread them out into a single layer on the bottom. Add the sliced garlic, salt, pepper and enough olive oil to coat. Toss and place in the oven for 30-40 minutes. Meanwhile cook thin spaghetti in boiling water that you have added enough salt to taste like seawater. Cook following package instructions. Put pasta in a large bowl and pour tomatoes over pasta. Sprinkle with basil, parsley and parmesan cheese. Serve with a ceasar salad.
Serves 6
2-3 pints cherry tomatoes halved
4-5 cloves of garlic sliced
olive oil
salt and pepper to taste
fresh basil and parsley, minced
Heat oven to 400. Spray a large baking dish with cooking spray. Halve the tomatoes and throw into the baking dish, making sure that you can spread them out into a single layer on the bottom. Add the sliced garlic, salt, pepper and enough olive oil to coat. Toss and place in the oven for 30-40 minutes. Meanwhile cook thin spaghetti in boiling water that you have added enough salt to taste like seawater. Cook following package instructions. Put pasta in a large bowl and pour tomatoes over pasta. Sprinkle with basil, parsley and parmesan cheese. Serve with a ceasar salad.
Sunday, June 12, 2011
Rice Salad
I'm always looking for something new to serve on the side. Not everyone thinks salad when looking at rice.
Serves 6
2 1/2 cups cooked wild rice blend
2 green onions sliced
1/3 cup chopped parsley
1/2 cup golden raisins
1 cup chopped red cabbage
1 large lemon juiced
2 teaspoons grainy mustard
1/3 cup olive oil
salt and pepper
1 teaspoon sugar
Cook rice according to package directions. Place into a salad bowl and let it cool completely. Add the green onions, parsley, golden raisins and red cabbage. In a small bowl, mix together the lemon juice, mustard, sugar, salt and pepper. Slowly drizzle in the oil while whisking. Pour over veggies and rice. Toss to coat. Serve.
Serves 6
2 1/2 cups cooked wild rice blend
2 green onions sliced
1/3 cup chopped parsley
1/2 cup golden raisins
1 cup chopped red cabbage
1 large lemon juiced
2 teaspoons grainy mustard
1/3 cup olive oil
salt and pepper
1 teaspoon sugar
Cook rice according to package directions. Place into a salad bowl and let it cool completely. Add the green onions, parsley, golden raisins and red cabbage. In a small bowl, mix together the lemon juice, mustard, sugar, salt and pepper. Slowly drizzle in the oil while whisking. Pour over veggies and rice. Toss to coat. Serve.
Chocolate Fudge Cake with Coconut Butter Cream Frosting
It has been a baking weekend. Our youngest son Ryan turns 16, my husband celebrates his birthday on Wednesday and I was asked to make a cake for a friend's birthday tomorrow. I am making Dave a carrot cake and that is baking now. My husband loves coconut and my son loves chocolate. I decided to combine the two for a delicious cake duo. The cake is very dark and fudgy, almost like a brownie. The frosting is to die for.
Cook's Notes- I recently made this frosting for a whoopie pie(July 2011) filling. For some reason the frosting never set up. So if you experienced the same issue, my apologies. I have since revamped the frosting by omitting the coconut milk and adding coconut rum as part of the flavoring. I also did not let the butter get too soft before adding and I think that helped as well.
Serves 16
Cake
3 cups flour
3 teaspoons baking powder
1 teaspoon baking soda
1 1/2 sticks of softened butter
1 cup dutch cocoa powder(the good stuff)
2 cups sugar
1 1/2 cups strongly brewed coffee( I use instant and mix it into hot water)
1/ 1/2 cups buttermilk
4 eggs
2 teaspoons vanilla extract
Preheat the oven to 325. Grease 2 9 inch cake pans with baking spray. In a large bowl mix the sugar and butter together until light and fluffy. Add the cocoa and continue mixing until combined, scraping down the bottom and sides of bowl. Add the coffee, eggs and vanilla. Add the baking powder and soda, mix well. Add half the flour and half of the buttermilk, continue to mix. Then add the rest of the flour and buttermilk. Mix until just combined. Over mixing will develop the gluten in the flour and the cake will be tough. Divide the batter evenly into the pans. Bake for 40 minutes or until a toothpick inserted in center comes out with a few moist crumbs attached. Cool completely and slice both cakes in half cross wise. Trim the tops flat if necessary.
Frosting
4 eggs whites
1/2 teaspoon cream of tartar
1 cup sugar
1/2 cup water
2 sticks of butter, softened and cut into chunks
1 tablespoon coconut rum
2 teaspoons coconut extract
1 cup shredded coconut for top of frosted cake.
Put egg whites into a bowl and whip until stiff peaks form. In a small sauce pan, put in the sugar, water and cream of tartar. Stir to combine. Over high heat bring mixture to a boil until it reaches 238 degrees(soft ball stage) without stirring. With the mixer running on low. Mix the egg whites and slowly pour in the hot sugar syrup. Once all the syrup has been added to the egg whites, turn the mixer on high and mix for 3 minutes. With the mixer running, add the butter a little at a time until it is all incorporated. The mixture will appear to curdle, keep mixing, it will come together in a few minutes. Once it is smooth, add the coconut rum and the extract. Whip until smooth. If the frosting appears too soft, place it in the frig and it will firm up in a few minutes. Frost cake, spreading a layer of frosting between each layer. Then frost the sides and top. Sprinkle coconut over the top. Refrigerate cake until ready to serve
Cook's Notes- I recently made this frosting for a whoopie pie(July 2011) filling. For some reason the frosting never set up. So if you experienced the same issue, my apologies. I have since revamped the frosting by omitting the coconut milk and adding coconut rum as part of the flavoring. I also did not let the butter get too soft before adding and I think that helped as well.
Serves 16
Cake
3 cups flour
3 teaspoons baking powder
1 teaspoon baking soda
1 1/2 sticks of softened butter
1 cup dutch cocoa powder(the good stuff)
2 cups sugar
1 1/2 cups strongly brewed coffee( I use instant and mix it into hot water)
1/ 1/2 cups buttermilk
4 eggs
2 teaspoons vanilla extract
Preheat the oven to 325. Grease 2 9 inch cake pans with baking spray. In a large bowl mix the sugar and butter together until light and fluffy. Add the cocoa and continue mixing until combined, scraping down the bottom and sides of bowl. Add the coffee, eggs and vanilla. Add the baking powder and soda, mix well. Add half the flour and half of the buttermilk, continue to mix. Then add the rest of the flour and buttermilk. Mix until just combined. Over mixing will develop the gluten in the flour and the cake will be tough. Divide the batter evenly into the pans. Bake for 40 minutes or until a toothpick inserted in center comes out with a few moist crumbs attached. Cool completely and slice both cakes in half cross wise. Trim the tops flat if necessary.
Frosting
4 eggs whites
1/2 teaspoon cream of tartar
1 cup sugar
1/2 cup water
2 sticks of butter, softened and cut into chunks
1 tablespoon coconut rum
2 teaspoons coconut extract
1 cup shredded coconut for top of frosted cake.
Put egg whites into a bowl and whip until stiff peaks form. In a small sauce pan, put in the sugar, water and cream of tartar. Stir to combine. Over high heat bring mixture to a boil until it reaches 238 degrees(soft ball stage) without stirring. With the mixer running on low. Mix the egg whites and slowly pour in the hot sugar syrup. Once all the syrup has been added to the egg whites, turn the mixer on high and mix for 3 minutes. With the mixer running, add the butter a little at a time until it is all incorporated. The mixture will appear to curdle, keep mixing, it will come together in a few minutes. Once it is smooth, add the coconut rum and the extract. Whip until smooth. If the frosting appears too soft, place it in the frig and it will firm up in a few minutes. Frost cake, spreading a layer of frosting between each layer. Then frost the sides and top. Sprinkle coconut over the top. Refrigerate cake until ready to serve
Thursday, June 9, 2011
Veggie Couscous
When I am in a hurry, couscous is my go to side. It cooks up quickly with little babysitting. If you don't have Israeli couscous, you can substitute it for regular couscous. Lower the cooking time to 5 minutes following the package directions.
Serves 4
1 cup Israeli Couscous
1 1/4 cup chicken stock
1 shallot diced
1/2 cup shredded carrots
1/2 cup shredded broccoli
1/4 cup golden raisins
1 teaspoon fennel seed
salt and pepper
1 tablespoon butter or margarine
In a small sauce pot, melt the butter over medium high heat. Add the shallot, carrots, broccoli, fennel, raisins, salt and pepper. Cook for 3-5 minutes until veggies are softened. Add the couscous and stock. Bring to a boil. cover and simmer for 10 minutes.
Serves 4
1 cup Israeli Couscous
1 1/4 cup chicken stock
1 shallot diced
1/2 cup shredded carrots
1/2 cup shredded broccoli
1/4 cup golden raisins
1 teaspoon fennel seed
salt and pepper
1 tablespoon butter or margarine
In a small sauce pot, melt the butter over medium high heat. Add the shallot, carrots, broccoli, fennel, raisins, salt and pepper. Cook for 3-5 minutes until veggies are softened. Add the couscous and stock. Bring to a boil. cover and simmer for 10 minutes.
Roasted Cauliflower
Don't let the anchovy paste turn you off to this dish. You really can't taste it in the finished dish, scout's honor.
Serves 4
juice and zest of lemon
1 large head of caulifower
2 cloves garlic minced
1/2 teaspoon anchovy paste
4 tablespoons olive oil
1/2 teaspoon red chili flakes
salt and pepper
Preheat the oven to 400. Cut the cauliflower into bite sized chunks. In a small bowl mix the garlic, anchovy paste, olive oil, lemon juice and zest, chili flakes, salt and pepper. Place the cauliflower onto a baking sheet and pour the sauce over all. Using your hands toss to mix. Spread out on the sheet and place in the oven for 12 minutes or until golden brown.
Serves 4
juice and zest of lemon
1 large head of caulifower
2 cloves garlic minced
1/2 teaspoon anchovy paste
4 tablespoons olive oil
1/2 teaspoon red chili flakes
salt and pepper
Preheat the oven to 400. Cut the cauliflower into bite sized chunks. In a small bowl mix the garlic, anchovy paste, olive oil, lemon juice and zest, chili flakes, salt and pepper. Place the cauliflower onto a baking sheet and pour the sauce over all. Using your hands toss to mix. Spread out on the sheet and place in the oven for 12 minutes or until golden brown.
Cod Wrapped in Prosciutto
When I have a busy week like this one, I break out this menu. The fish and cauliflower will both cook in the oven at the same temperature and time. The couscous takes about the same amount of time on the stove top.
Serves 4
4 pieces of cod
4 pieces of prosciutto ham
salt and pepper
olive oil
lemon juice for serving
Preheat oven to 400. On a greased cookie sheet, place the cod. Sprinkle with salt and pepper. Wrap a piece of prosciutto around each cod fillet. Drizzle olive oil over top and gentle rub in. Place in oven for 12 minutes.
Serves 4
4 pieces of cod
4 pieces of prosciutto ham
salt and pepper
olive oil
lemon juice for serving
Preheat oven to 400. On a greased cookie sheet, place the cod. Sprinkle with salt and pepper. Wrap a piece of prosciutto around each cod fillet. Drizzle olive oil over top and gentle rub in. Place in oven for 12 minutes.
Wednesday, June 8, 2011
Japanese Orange Soy Chicken
I was digging through some old recipes the other day and found this. It has been several years since I had made it but like an old friend, the time spent catching up was well worth it. If you like a saucier chicken or are needing a few more servings, just double the sauce ingredients before pouring over chicken.
Serves 4
2 tablespoons olive oil
4 boneless, skinless chicken breasts
4 oz sliced mushrooms
1 cup chicken stock
1 teaspoon grated orange rind
1/4 cup orange juice concentrate defrosted
4 tablespoons soy sauce
1 tablespoon corn starch
3 green onions, sliced
cooked rice or noodles
Heat the oil in a heavy skillet. Add the chicken and brown both sides. Add mushrooms and cook for 3 minutes more. In a small bowl, mix the stock, orange rind, orange juice concentrate, soy sauce and corn starch. Pour into skillet and cook until thickened. Turn the heat down to simmer, cover and continue to cook for about 10 minutes more. Top with green onions and serve over rice or noodles.
Serves 4
2 tablespoons olive oil
4 boneless, skinless chicken breasts
4 oz sliced mushrooms
1 cup chicken stock
1 teaspoon grated orange rind
1/4 cup orange juice concentrate defrosted
4 tablespoons soy sauce
1 tablespoon corn starch
3 green onions, sliced
cooked rice or noodles
Heat the oil in a heavy skillet. Add the chicken and brown both sides. Add mushrooms and cook for 3 minutes more. In a small bowl, mix the stock, orange rind, orange juice concentrate, soy sauce and corn starch. Pour into skillet and cook until thickened. Turn the heat down to simmer, cover and continue to cook for about 10 minutes more. Top with green onions and serve over rice or noodles.
Monday, June 6, 2011
Shrimp Diablo with Polenta
I consider this the Italian version of Shrimp and Grits with far less fat. I'm not much of a chili head, so if this recipe doesn't pack enough heat for you. Then feel free to kick it up a notch! If your not a fan of polenta, serve this over cooked pasta.
Serves 6
2 pounds medium sized shrimp, peeled and deviened
2 cloves garlic diced
red pepper flakes to taste
1/2 teaspoon oregano
2 14oz cans of fire roasted tomatoes
1 14 oz can of tomato sauce
1/3 cup dry white wine
1 teaspoon smoked paprika
3/4 teaspoons salt
1/4 teaspoon pepper
3 tablespoons olive oil
In a large skillet with a lid, heat oil over high heat. Add the garlic, red pepper and oregano and heat until you can just smell the garlic. Add the tomatoes, the tomato sauce, smoked paprika and the wine. Bring to a boil. Add the salt and pepper, stir and add the shrimp. Stir the shrimp into the sauce. Reduce the heat to simmer, cover the pan. Continue to cook for about 5-7 more minutes or until the shrimp just turns pink. Turn off the heat and leave covered until ready to serve. Meanwhile make the polenta
Polenta
1 cup fat free half and half
3 cups chicken stock
1/2 cup parmesan cheese
1 1/4 cups quick cooking polenta or yellow cornmeal
1 1/2 teaspoons salt
1/2 teaspoon pepper
3 tablespoons butter or margarine
Bring the half and half and the stock to the beginning of a boil over medium heat. Add the salt and pepper. Using a whisk, slowly pour the polenta into the hot liquid. Whisk until the mixture thickens. Turn off the heat and add the cheese and butter. Serve immediately.
Serves 6
2 pounds medium sized shrimp, peeled and deviened
2 cloves garlic diced
red pepper flakes to taste
1/2 teaspoon oregano
2 14oz cans of fire roasted tomatoes
1 14 oz can of tomato sauce
1/3 cup dry white wine
1 teaspoon smoked paprika
3/4 teaspoons salt
1/4 teaspoon pepper
3 tablespoons olive oil
In a large skillet with a lid, heat oil over high heat. Add the garlic, red pepper and oregano and heat until you can just smell the garlic. Add the tomatoes, the tomato sauce, smoked paprika and the wine. Bring to a boil. Add the salt and pepper, stir and add the shrimp. Stir the shrimp into the sauce. Reduce the heat to simmer, cover the pan. Continue to cook for about 5-7 more minutes or until the shrimp just turns pink. Turn off the heat and leave covered until ready to serve. Meanwhile make the polenta
Polenta
1 cup fat free half and half
3 cups chicken stock
1/2 cup parmesan cheese
1 1/4 cups quick cooking polenta or yellow cornmeal
1 1/2 teaspoons salt
1/2 teaspoon pepper
3 tablespoons butter or margarine
Bring the half and half and the stock to the beginning of a boil over medium heat. Add the salt and pepper. Using a whisk, slowly pour the polenta into the hot liquid. Whisk until the mixture thickens. Turn off the heat and add the cheese and butter. Serve immediately.
Sunday, June 5, 2011
Coconut Rice
This makes a nice change from the usual sides.
Serves 4
1 cup water
1 cup coconut milk
1 cup rice
1 15 oz can of black beans, drained and rinsed
1 large jalapeno, seeded and diced
1 large clove garlic, minced
1/2 of a red bell pepper, diced
1/2 a can of pineapple chunks drained and diced
3 pieces of proscuitto cut into strips
salt and pepper to taste
1 tablespoon olive oil
3 green onions diced for garnish
In a medium saucepan over medium high heat, heat the oil. Add the peppers, garlic, proscuitto and cook for about 3 minutes. Add the pineapple and rice, stir to coat with oil. Add the beans and stir. Pour the coconut milk and water over all. Season with salt and pepper. Bring to a boil, lower heat to simmer. Cover and cook for 15 minutes. Turn off the heat and let it sit covered for 5 more minutes. Garnish with green onions and serve.
Serves 4
1 cup water
1 cup coconut milk
1 cup rice
1 15 oz can of black beans, drained and rinsed
1 large jalapeno, seeded and diced
1 large clove garlic, minced
1/2 of a red bell pepper, diced
1/2 a can of pineapple chunks drained and diced
3 pieces of proscuitto cut into strips
salt and pepper to taste
1 tablespoon olive oil
3 green onions diced for garnish
In a medium saucepan over medium high heat, heat the oil. Add the peppers, garlic, proscuitto and cook for about 3 minutes. Add the pineapple and rice, stir to coat with oil. Add the beans and stir. Pour the coconut milk and water over all. Season with salt and pepper. Bring to a boil, lower heat to simmer. Cover and cook for 15 minutes. Turn off the heat and let it sit covered for 5 more minutes. Garnish with green onions and serve.
Teriyaki Pork chops
When the girl can't go to the islands, the islands come to her in the form of dinner.
8 thick cut pork chops
Marinade
1 20 can of pineapple chunks in juice
1/2 cup orange juice
2 cloves garlic
1/2 cup soy sauce
1/3 cup ponzu sauce
1/4 cup rice wine vinegar
1 ripe pineapple, peeled, cut into thick rounds and cored
Drain the pineapple and reserve the juice. In a blender, put half of the pineapple, garlic, pineapple juice, orange, soy sauce, ponzu sauce and vinegar. Blend until smooth. Place the pork chops in a large zip lock bag. Pour the marinade over chops, seal bag and set in the frig until ready to bbq.
Heat grill, drain off the marinade. Using an old rag, pour canola oil onto the rag and rub it on the grill. Place the chops on the grill. Cook about 7 minutes on each side or until cooked through.
Place the fresh pineapple onto a greased grill and grill on both sides until grill marks appear and warmed through.
8 thick cut pork chops
Marinade
1 20 can of pineapple chunks in juice
1/2 cup orange juice
2 cloves garlic
1/2 cup soy sauce
1/3 cup ponzu sauce
1/4 cup rice wine vinegar
1 ripe pineapple, peeled, cut into thick rounds and cored
Drain the pineapple and reserve the juice. In a blender, put half of the pineapple, garlic, pineapple juice, orange, soy sauce, ponzu sauce and vinegar. Blend until smooth. Place the pork chops in a large zip lock bag. Pour the marinade over chops, seal bag and set in the frig until ready to bbq.
Heat grill, drain off the marinade. Using an old rag, pour canola oil onto the rag and rub it on the grill. Place the chops on the grill. Cook about 7 minutes on each side or until cooked through.
Place the fresh pineapple onto a greased grill and grill on both sides until grill marks appear and warmed through.
Saturday, June 4, 2011
Noel's Graduation and Party
Here are a few pictures of Noel's Graduation and the party we had on Saturday. The class surprised us with a flash mob. The first ever in school history. If you'd like to view it, click on one of the first three youtube videos to the right of this posting.
Artichoke and Spinach Dip
This is easy and really good. Try using the leftovers on a baked potato.
Yields about 4 cups
1 large bag of frozen chopped spinach, defrosted
12 ozs marinated artichoke hearts, drained
8 oz can of sliced water chestnuts
1 cup parmesan cheese
3/4 cup light mayo
1 cup light sour cream
6 dashes Tabassco sauce
salt and pepper to taste
1 cup shredded pepper jack cheese
Place the spinach in a clean towel and squeeze as much water as possible out of it. Place the spinach, artichoke hearts,and water chestnuts into a food processor. Pulse about 10-15 times until chopped. Pour into a bowl and mix in the may, sour cream, parmesan cheese, salt, pepper and tobassco. Pour into a greased 2-3 quart casserole. Top with the pepper jack. Bake in the oven at 350 for 30 minutes. Serve with crackers.
Yields about 4 cups
1 large bag of frozen chopped spinach, defrosted
12 ozs marinated artichoke hearts, drained
8 oz can of sliced water chestnuts
1 cup parmesan cheese
3/4 cup light mayo
1 cup light sour cream
6 dashes Tabassco sauce
salt and pepper to taste
1 cup shredded pepper jack cheese
Place the spinach in a clean towel and squeeze as much water as possible out of it. Place the spinach, artichoke hearts,and water chestnuts into a food processor. Pulse about 10-15 times until chopped. Pour into a bowl and mix in the may, sour cream, parmesan cheese, salt, pepper and tobassco. Pour into a greased 2-3 quart casserole. Top with the pepper jack. Bake in the oven at 350 for 30 minutes. Serve with crackers.
Tuscan Bean Dip
I'm a snacker! I can make a meal out of anything that I can put on a cracker.
Yields about 2 cups
2 cans of white beans drained and rinsed
1 lemon juiced
1/4 cup olive oil
1 shallot diced
1 clove garlic diced
4 strip of bacon, diced
1 pinch red pepper flakes
1/2 teaspoon thyme
1/8 cup italian parsley leaves
salt and pepper to taste
In a small skillet cook bacon with the shallot and garlic until browned. In a food processor put the beans, lemon juice, olive oil, red pepper, thyme, parsley, salt and pepper. Process until smooth. Add the bacon, shallot and garlic. Process again. Pour into a bowl and serve with crackers or toasted bread.
Yields about 2 cups
2 cans of white beans drained and rinsed
1 lemon juiced
1/4 cup olive oil
1 shallot diced
1 clove garlic diced
4 strip of bacon, diced
1 pinch red pepper flakes
1/2 teaspoon thyme
1/8 cup italian parsley leaves
salt and pepper to taste
In a small skillet cook bacon with the shallot and garlic until browned. In a food processor put the beans, lemon juice, olive oil, red pepper, thyme, parsley, salt and pepper. Process until smooth. Add the bacon, shallot and garlic. Process again. Pour into a bowl and serve with crackers or toasted bread.
Thursday, June 2, 2011
Carmelized Onion Relish
Our daughter's graduation BBQ is Saturday. I'm planning on serving different types of sausages and good quality hot dogs. I wanted something other than the typical pickle relish to top the sausages. I'm trying my hand at an onion relish and this tastes pretty dog gone good! I can't wait to try it on other BBQ meats this summer. If you make it a day or two ahead the flavors get even better.
This was a big hit at our BBQ on Saturday! My son, Christopher, gave it a thumbs up!
Yields about 2 1/2 cups
3 large sweet onions sliced thin
1/4 cup butter or margarine
1/8-1/4 cup brown sugar
1/2 cup apple cider vinegar
3/4 teaspoon each of dry mustard, ground coriander, ground ginger
5 dashes of tabassco sauce
1 bay leaf
salt and pepper to taste
In a large skillet with a lid, melt the butter and add the onions. Cook over medium heat with the lid on, stirring occasionally until the onions are carmelized, about 20 minutes. Add the brown sugar, salt, pepper, vinegar, spices, bay leaf and tabassco. Continue to cook, stirring often until vinegar is mostly absorbed. Remove bay leaf and store in frig.
This was a big hit at our BBQ on Saturday! My son, Christopher, gave it a thumbs up!
Yields about 2 1/2 cups
3 large sweet onions sliced thin
1/4 cup butter or margarine
1/8-1/4 cup brown sugar
1/2 cup apple cider vinegar
3/4 teaspoon each of dry mustard, ground coriander, ground ginger
5 dashes of tabassco sauce
1 bay leaf
salt and pepper to taste
In a large skillet with a lid, melt the butter and add the onions. Cook over medium heat with the lid on, stirring occasionally until the onions are carmelized, about 20 minutes. Add the brown sugar, salt, pepper, vinegar, spices, bay leaf and tabassco. Continue to cook, stirring often until vinegar is mostly absorbed. Remove bay leaf and store in frig.
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