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.