Wednesday, June 23, 2010
Thursday, June 10, 2010
As a side dish or entree, this dish is as tasty as it is appealing!
1 large zucchini
1 large yellow squash
4-6 Roma tomatoes
8 slices bacon
salt, pepper, and garlic powder to taste
1. Slice zucchini and yellow squash into 1/2" rounds, then quarter each round.
2. Quarter and remove seeds from tomatoes and cut each quarter in half.
3. Combine vegetables, coat VERY LIGHTLY with olive oil, and season with salt, pepper, and garlic powder.
3. In large skillet, cook bacon until light brown and crispy. Remove and let drain on paper towel.
4. Remove all but 1 tbsp. of the bacon drippings. Add vegetables and saute until cooked and lightly browned.
5. Remove vegetables, drain for a few moments on paper towel. Place in serving bowl, crumble in bacon, and toss lightly.
Serves 4 as a side dish. or two as a main course.
Saturday, June 5, 2010
A new take on a classic recipe, this dish combines the tang of sun dried tomatoes and goat cheese with the heat of buffalo sauce and the warm comfort of chicken. This recipe serves 4-5
2 cups cooked chicken
8 oz. sun dried tomatoes, packed in oil
1 medium onion, sliced
3 cloves garlic, minced
1 tsp. garlic powder
4 tbsp. butter
1/4 cup hot sauce (more or less depending on how spicy you like it)
1 cup chicken stock
8 oz. goat cheese
10 corn tortillas
1/2 cup shredded monteray jack cheese
1. In small saucepan, melt butter, add hot sauce and chicken stock and bring to boil. Continue to cook until liquid reduces by close to half and thickens slightly.
2. Drain sun dried tomatoes, reserving oil.
3. In small skillet, heat tomato infused oil and saute onions and garlic until translucent. Drain and set aside. In same skillet, lower heat and add chicken, garlic powder, and half of the tomatoes to warm oil. Toss to coat then set aside.
4. Preheat oven to 350 degrees and spray baking dish with cooking spray.
5. To assemble enchiladas: place one tortilla on a plate, add a small amount of chicken w/sun dried tomatoes, some of the sauteed onions, and approximately a tablespoon of goat cheese. Drizzle just a touch of the sauce over and roll up. Place seam side down in the prepared baking dish. Repeat until all enchiladas are rolled and in the dish. Top with remaining sun dried tomatoes and any remaining onions. Pour sauce over all and top with shredded cheese.
6. Bake @ 350 degrees for 30 minutes.
Serve with a dollop of sour cream.
Thursday, June 3, 2010
1 cup flour
1 tsp. baking powder
4 eggs, separated
1/2 cup vegetable oil
1/4 cup olive oil
1 small onion, diced
1 lg. zucchini, diced
1 yellow squash, diced
3/4 cup butternut squash, finely diced
1/2 cup shredded cheddar cheese
1 tsp. curry powder
1 tsp. garlic powder
1 tsp. celery salt
1 1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper
1. Preheat oven to 350 degrees. Thoroughly coat casserole dish with cooking spray or butter.
2. In large skillet, heat olive oil. Add diced onion and all squash. Season with curry powder, garlic powder, celery salt, and paprika. Saute until vegetables are just getting tender. Remove veggies from olive oil and let rest.
3. In large bowl, combine flour and baking powder. Add egg yolks and vegetable oil and combine well. In separate bowl, whisk egg whites until thick and frothy, but not stiff. Gently fold whisked egg whites into flour mixture. Add in sauteed vegetables, salt, pepper, and cheddar cheese and gently combine.
4. Pour mixture into prepared casserole dish and bake @ 350 degrees for approximately 45 minutes. Souffle is done when dinner knife inserted in center comes out clean.
Tuesday, May 25, 2010
Monday, May 10, 2010
OK, this is the easiest and tastiest recipe yet for a great beef roast with gravy. Not traditional beef gravy, but gravy on steroids! LOL
3 lb. bottom round rump roast
1/2 cup flour
2 tbsp. garlic powder
2 tbsp. season salt
2 tsp. ground pepper
2 tbsp. italian seasonings
2-3 tbsp. olive oil
1 lg. onion, sliced thin
1/4 cup red wine
2 tbsp. soy sauce
1 -8 oz. can tomato sauce
1/2 cup water
2 beef bullion cubes
1. Preheat oven to 325 degrees.
2. In large, oven ready skillet, heat olive oil.
3. Combine flour, garlic powder, seasoned salt, ground pepper, and italian seasonings. Thoroughly cover rump roast with flour mixture, making sure all surfaces are coated.
4. Brown roast in hot oil, turning carefully until all sides are golden brown. Remove meat, add onion, and saute until translucent and just starting to turn light brown. Add wine to deglaze the pan, then add soy sauce, tomato sauce, water, and bullion cubes. Stir until cubes are dissolved, then add meat to sauce.
5. Cover and place in oven. Roast for approx. 4 hours, removing at least once to baste the top of the roast with the sauce.
6. Remove meat and let rest for approx. 10 minutes before cutting. Serve the gravy over the meat or in a separate bowl, as seen in the photo.
Melt in your mouth goodness, with just a little kick!
Thursday, April 15, 2010
Monday, April 12, 2010
1 lb. Jimmy Dean regular sausage
1-2 tbsp. olive oil
2 medium white potatoes, diced and boiled til just fork tender
1 large zucchini, cut into quarters and roasted (see below) and dthen diced
1 can diced, fire-roasted tomatoes
1 small onion, diced
2 cloves garlic, minced
1 oz. goat cheese (optional)
1. In large frying pan, cook and crumble sausage. When cooked, remove from pan.
2. In same pan, add olive oil, onion and garlic and saute until onions start to turn translucent. Add potatos, and diced, roasted zucchini and continue to saute until potatoes start to turn golden.
3. Add sausage back to frying pan, and pour in fired roasted, diced tomatoes, with juice. Stir together and simmer for 5 minutes, until completely warmed through.
4. To finish, crumble 1 oz. goat cheese into pan and stir in until melted and incorporated.
To roast zucchini:
1. Preheat oven to 400 degrees. Cut zucchini in half both crosswise and lengthwise to create quarters. Place, skin side down, on baking sheet. Drizzle with olive oil, and season with salt and pepper. Place baking sheet in oven and roast for approx. 20 minutes. Remove and let cool before dicing.
Yellow squash, roasted broccoli, red potatoes, mushrooms....all can be added or used in place of the recommended vegetables. Goat cheese can be left out, or replaced with approx. 1/4 cup parmesan for a sharper flavor.
Sunday, April 11, 2010
This risotto dish is creamy, a bit tangy, and oh sooo good!
1/2 cup cooked chicken
24 medium cooked shrimp
2 tbsp. butter
3 cloves garlic, finely chopped
1 small shallot, finely chopped
1 cup uncooked arborio rice
3 cups well seasoned chicken broth (note, if broth is not well seasoned, add a bit of Adobo seasoning)
1/4 cup sherry
1 tbsp. lemon zest
1/2 tsp. curry powder
juice of 1 lemon
1 oz. cream cheese
1/4 cup grated parmesan cheese
4-5 green onions, chopped
1. In small saucepan, heat chicken broth to simmering and keep on stove.
2. In large saucepan, melt 2 tbsp. butter, add garlic and shallot and saute for 1-2 minutes. Add rice and saute for additional 2-3 minutes. Add sherry and stir, cooking until sherry is absorbed.
3. Add 1/2 cup simmering chicken broth to rice and cook, stirring constantly, until liquid is absorbed.
4. Add the lemon zest, lemon juice, and curry powder and stir in completely.
5.Continue to add broth, 1/2 cup at a time, stirring constantly. Cook until the liquid is absorbed between additions. With the last addition, the rice should be tender on the outside and still just a bit firm inside. Continue to cook until most of last addition of broth is absorbed.
6. Add cream cheese and parmesan cheese and stir in until completely incorporated.
7. Add chicken, shrimp, and 1/2 of the green onion (mostly the white part here). Stir in and cook until warmed through.
8. Use the green part of the chopped green onions as garnish on top of each serving. Don't forget this step; the freshness of the green onion is really the crowning touch!
Thursday, April 8, 2010
8 oz. elbow macaroni
4 tbsp. butter, divided
1/4 cup flour
1 tsp. dry mustard
1/4 tsp. ground black pepper
1/2 tsp. salt
1 cup milk
1 cup chicken broth
3 oz. cream cheese
4 oz. shredded sharp cheddar
4 oz. shredded white cheddar
3/4 cup italian bread crumbs
1. Preheat oven to 350 degrees. Lightly spray 8x8 casserole dish with cooking spray.
2. Cook macaroni according to package directions, taking off heat just before completely cooked. Drain completely.
3. In large saucepan over medium high heat, melt 2 tbsp. butter. Add flour, dry mustard, salt and pepper and whisk together well. Cook for 1 minute, stirring constantly. Add chicken broth and whisk well to incorporate flour mixture. Add milk and bring to boil, stirring often. When mixture starts to boil, turn heat to low and add cream cheese, whisking well to incorporate. When cream cheese is melted and mixed in, add both cheddar cheeses and stir until completely melted and sauce is smooth.
4. Pour macaroni into sauce and mix well. Pour into prepared casserole dish.
5. Melt 2 tbsp. butter and mix with breadcrumbs. Sprinkle moistened crumbs over macaroni and cheese and bake for approx. 35-40 minutes, until cheese is bubbling and topping is golden brown.
2 - 8 oz. packages cream cheese, at room temperature
2 tbsp. finely chopped onion
1 tbsp. mayonnaise (not Miracle Whip!!!!)
3 small beef bullion cubes (I use Tone's brand)
3 Tbsp. water
1. Put bullion cubes and water in small dish and microwave for approx. 30 seconds. Break up any remaining pieces of the cubes into the water.
2. Place cream cheese, mayonnaise, and onion into food processor. Turn on and, while processing, pour in bullion water. Blend well. Remove lid and scrape sides and bottom of processor bowl to mix in all of the cream cheese. Cover again and, while processing, add enough milk to reach desired consistency.
Monday, April 5, 2010
1 1/2 lbs. ground beef
3/4 cup italian fine bread crumbs
3 eggs, lightly beaten
1/2 small white onion, finely chopped
1 tbsp. worcestershire sauce
1/2 tsp. ground black pepper
salt to taste
2 tbsp. olive oil
Combine first seven ingredients in a large bowl. Divide into 6 portions and shape each portion into a small loaf. In large, deep skillet heat olive oil. Add meat loaves and brown one side. Carefully turn the loaves and brown the other side. Reduce heat to low, cover, and simmer for approx. 20 minutes, until cooked through.
After removing meat loaves from skillet, add sliced mushrooms, olive oil, salt & pepper, and saute until browned. Deglaze with sherry and then add butter. Simmer until sauce is thickened. Serve over meat loaves.
Tuesday, March 30, 2010
Monday, March 22, 2010
1 1/2 tsps. cream of tartar - divided in half
1 cup white sugar - divided in half
1 cup cake flour - divided in half
1 1/2 cups powdered sugar - divided in half
1/4 tsp. salt - divided in half
1/2 tsp. vanilla extract
2 tsp. orange extract
red and yellow food coloring
Combine 1/2 of egg whites with 1/2 of cream of tartar and beat on medium speed until foamy. Turn mixer to high and slowly add half of white sugar 2 tbsp. at a time, continuing to beat until stiff peaks form. Add 1/2 salt and vanilla extract with last addition of sugar. DO NOT UNDERBEAT!! While egg whites are beating, combine one half of flour with one half of powdered sugar. Use wire whisk to thoroughly combine. When egg whites are ready, add flour mixture, 1/4 cup at a time, slowly folding in each addition. Do NOT use a mixer for this step! Carefully incorporate the flour/sugar mixture.
Repeat above process with the other half of the ingredients. Instead of adding vanilla extract, add orange extract and enough red and yellow food coloring to produce a creamy orange color.
Alternate adding white and orange cake batter to clean angel food cake pan. Gently swirl together with long thin spatula, removing any large air pockets and creating a swirled effect.
Bake at 375 degrees for 30-35 minutes, until top is browned and cracked, and cake looks dry. Immediately remove from oven and hang upside down on a bottle, inserting the bottle into the center of the tube. This is an important step in keeping the angel food cake light and fluffy. Cool completely. Remove pan from bottle, run long thin spatula around outside of cake to separate it from the pan and carefully remove cake.
NOTE: This can also be done as a strawberry swirl, or any other flavor you might want to use instead of orange.
1 tbsp. dried thyme
1 tbsp. dried basil
3 tbsp. dried parsely
salt and pepper
4-6 large country style individual pork ribs
1/2 cup sherry
1/2 cup beef broth
2 large leeks
4 oz. white button mushrooms
Combine flour, thyme, basil, parsley, salt, and pepper. Dredge ribs in flour mixture. Heat olive oil in large pan and brown floured ribs on all sides; remove and set aside.
Cut off dark green leaves and roots of leeks. Cut in half lengthwise, then chop into 1" pieces. Separate layers and rinse thoroughly in cold water. Drain and pat dry. Slice button mushrooms. In same pan in which the ribs were browned, add a bit more olive oil, chopped leeks and mushrooms. Sprinkle 2 tbsps. of leftover flour mixture over leeks and mushrooms and saute until leeks are soft and mushrooms start to brown. Add sherry and beef broth and scrap any brown bits from the bottom of the pan. Place browned pork ribs back in pan, reduce heat to low, cover, and simmer for 30 minutes, until pork is cooked through and sauce has thickened.
NOTE: I serve this with gnocchi. Place the ribs on a serving platter. Put cooked gnocchi in a serving bowl and pour leek and mushroom sauce over. Serves 4-6
Sunday, March 21, 2010
1 can all white tuna, drained
3 tbsp. finely chopped celery
2 tbsp. minced onion
3 tbsp. finely chopped zucchini
1 tbsp. finely chopped cilantro
2 tsp. olive oil
2 tsp. mayonnaise
salt, pepper, italian seasonings to taste
Combine tuna, celery, onion, zucchini, cilantro, olive oil, mayo, and seasonings. Serve over diced tomato. Serves 2