I don't have a real name for these. I adapted them from an appetizer recipe in a free Costco cookbook that was given to me. They key here, is the dipping sauce. AWESOME.
For the filling:
1 box mexican or spanish style rice, cooked according to package directions
1 can rinsed black beans
1 can diced tomatoes with green chilis, drained
2 cups cheese (you could probably get away with less, but why?)
I medium onion, chopped
1 green pepper, chopped
Mix all the above ingredients. Place desired amount of filling in tortillas, and wrap up burrito style. Preheat a skillet over medium high heat. Using either butter or cooking spray, grease skillet and quickly brown both sides of the burritos (one at a time), try to sear the seam side together. After both sides are brown, place the burritos in a 350 oven for 5- 10 minutes.
Cilantro/Lime dipping sauce:
8 ounces sour cream
3 T lime juice
2 oz. fresh cilantro, minced
1 tsp each of: ground cumin, chili power, cayenne power, salt, black pepper
Hope you enjoy, I really did!
Sunday, December 7, 2008
Tuesday, November 11, 2008
Braised Short Ribs
I got this recipe off of Foodnetwork.com and made it on Sunday. It was delicious and much easier than it looks.
Ingredients
6 bone-in short ribs (about 5 3/4 pounds)
Kosher salt
Extra-virgin olive oil
1 large Spanish onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
1 1/2 cups tomato paste
2 to 3 cups hearty red wine
2 cups water
1 bunch fresh thyme, tied with kitchen string
2 bay leaves
Directions
Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
Preheat the oven to 375 degrees F.
While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.
Ingredients
6 bone-in short ribs (about 5 3/4 pounds)
Kosher salt
Extra-virgin olive oil
1 large Spanish onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
1 1/2 cups tomato paste
2 to 3 cups hearty red wine
2 cups water
1 bunch fresh thyme, tied with kitchen string
2 bay leaves
Directions
Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
Preheat the oven to 375 degrees F.
While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.
Wednesday, November 5, 2008
Pizza Dough
I thought I would post my pizza dough recipe. Well, it's actually Ina Gartens' recipe. I use it all the time because it works well and it's easy enough for even me to do it. This recipe makes enough for six individual pizzas, or two baking sheet size pizzas.
For the dough:
1 1/4 cups warm (100 to 110 degrees F) water
2 packages dry yeast
1 tablespoon honey
3 tablespoons good olive oil
4 cups all-purpose flour, plus extra for kneading
2 teaspoons kosher salt
Directions
For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.
When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.
Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets sprinkled with cornmeal. (You will be able to fit 2 pizzas on each 18 by 13-inch baking sheet.)
Top pizzas and bake at 500 degrees for approximately 15 minutes. (I did a convection bake at 450 degrees for about ten minutes.)
For the dough:
1 1/4 cups warm (100 to 110 degrees F) water
2 packages dry yeast
1 tablespoon honey
3 tablespoons good olive oil
4 cups all-purpose flour, plus extra for kneading
2 teaspoons kosher salt
Directions
For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.
When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.
Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets sprinkled with cornmeal. (You will be able to fit 2 pizzas on each 18 by 13-inch baking sheet.)
Top pizzas and bake at 500 degrees for approximately 15 minutes. (I did a convection bake at 450 degrees for about ten minutes.)
Tuesday, October 28, 2008
Lighter Sesame Noodles
This one, along with 90 % of the things I make, comes from Everyday Food. I got into a kick of making this a ton, then finally had to take a break. It's been awhile, however, so I think I'll make them this week. Will calls them 'peanut butter noodles' and eats them up! The best part, it's ready in under 30 minutes. You could add chicken if you'd like.
Lighter Sesame Noodles
Coarse salt
12 ounces whole-wheat spaghetti
1 bunch broccoli, cut into florets, stalks peeled and thinly sliced
2 red bell peppers (ribs and seeds removed), thinly sliced
1 large onion, halved and thinly sliced
1/4 cup creamy peanut butter
3 tablespoons dark-brown sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 garlic cloves, minced
1/2 to 1 teaspoon red-pepper flakes
Directions
In a large pot of boiling salted water, cook spaghetti 3 minutes less than al dente. Add broccoli, bell peppers, and onion. Cook until pasta is al dente and vegetables are tender, 3 minutes more. Reserve 1/2 cup pasta water; drain pasta and vegetables.
Meanwhile, in a large bowl, whisk together peanut butter, sugar, vinegar, soy sauce, oil, garlic, and red-pepper flakes. Add hot pasta and vegetables; toss to coat, thinning sauce with a little pasta water, if necessary. Serve at room temperature or chilled.
Lighter Sesame Noodles
Coarse salt
12 ounces whole-wheat spaghetti
1 bunch broccoli, cut into florets, stalks peeled and thinly sliced
2 red bell peppers (ribs and seeds removed), thinly sliced
1 large onion, halved and thinly sliced
1/4 cup creamy peanut butter
3 tablespoons dark-brown sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 garlic cloves, minced
1/2 to 1 teaspoon red-pepper flakes
Directions
In a large pot of boiling salted water, cook spaghetti 3 minutes less than al dente. Add broccoli, bell peppers, and onion. Cook until pasta is al dente and vegetables are tender, 3 minutes more. Reserve 1/2 cup pasta water; drain pasta and vegetables.
Meanwhile, in a large bowl, whisk together peanut butter, sugar, vinegar, soy sauce, oil, garlic, and red-pepper flakes. Add hot pasta and vegetables; toss to coat, thinning sauce with a little pasta water, if necessary. Serve at room temperature or chilled.
Wednesday, October 22, 2008
Simple Crock-Pot Chili
It's that time of year!!! This one is great in bread bowls!
2 pounds ground beef, browned and drained
1 large onion, chopped (or 1/2 cup dried minced onion)
1 large can (28 oz) diced tomatoes, with liquid
2- 8 oz cans tomato puree
1- 16 oz can Kidney beans, with liquid
1- 4 oz can diced green chilies, with liquid
1 cup water
1 teaspoon minced garlic
2 tablespoons chili powder
2 teaspoons salt
1 teaspoon pepper
Combine everything into a large slow cooker. Cover and cook on high for 2-3 hours or low for 4-6 hours. It's really great with a little cheese on the top!
2 pounds ground beef, browned and drained
1 large onion, chopped (or 1/2 cup dried minced onion)
1 large can (28 oz) diced tomatoes, with liquid
2- 8 oz cans tomato puree
1- 16 oz can Kidney beans, with liquid
1- 4 oz can diced green chilies, with liquid
1 cup water
1 teaspoon minced garlic
2 tablespoons chili powder
2 teaspoons salt
1 teaspoon pepper
Combine everything into a large slow cooker. Cover and cook on high for 2-3 hours or low for 4-6 hours. It's really great with a little cheese on the top!
Sunday, October 12, 2008
Keep them coming!
I've loved trying new recipes that have been shared on this blog. Thanks to everyone who has shared! If any of you know someone who would be interested in contributing to this blog, please send me their e-mail address and I will invite them to be an author. The more recipes shared, the better our dinner menus get! Also, please feel free to post any breakfast, lunch, and snack recipes as well. Thanks again- Alison
Market Street Clam Chowder
I haven't made it for a couple of years, but I plan on making it this week. Yum!
Ingredients:
1 cup potatoes, diced ½ inch
1 cup celery, diced ½ inch
1 cup onion, diced ½ inch
1 cup green pepper, diced ½ inch
1 cup leeks, diced ½ inch
¾ cup chopped clams (canned or fresh)
¾ tablespoon coarse ground black pepper
1 ½ tablespoon salt
¾ tablespoon whole thyme
6 bay leaves
1 teaspoon Tabasco
¾ cup sherry wine (optional)
2 cups water
¾ cup clam juice (drained from canned clams or purchased separately in can)
¾ cup butter, melted
1 cup flour
2 quarts half-and-half
Method:
Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally.
Serve immediately.
Ingredients:
1 cup potatoes, diced ½ inch
1 cup celery, diced ½ inch
1 cup onion, diced ½ inch
1 cup green pepper, diced ½ inch
1 cup leeks, diced ½ inch
¾ cup chopped clams (canned or fresh)
¾ tablespoon coarse ground black pepper
1 ½ tablespoon salt
¾ tablespoon whole thyme
6 bay leaves
1 teaspoon Tabasco
¾ cup sherry wine (optional)
2 cups water
¾ cup clam juice (drained from canned clams or purchased separately in can)
¾ cup butter, melted
1 cup flour
2 quarts half-and-half
Method:
Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally.
Serve immediately.
Chicken Pesto Panini
I had this delicious panini at a bar in Manhattan. Now I make it at home.
Good Bread, such as French or Italian
Roasted or Grilled Chicken (I use a store-bought rotisserie chicken)
Sliced Provelone Cheese
Roasted Red Pepper Slices from a jar
Pesto
Butter
For one sandwich:
Butter both sides of two slices of bread. Grill them on a panini press for about a minute. Remove the bread from the press and spread Pesto on one side of each slice. Layer Provelone, Sliced Chicken and Roasted Red Peppers on top of the Pesto. Grill sandwich until cheese is melted.
Good Bread, such as French or Italian
Roasted or Grilled Chicken (I use a store-bought rotisserie chicken)
Sliced Provelone Cheese
Roasted Red Pepper Slices from a jar
Pesto
Butter
For one sandwich:
Butter both sides of two slices of bread. Grill them on a panini press for about a minute. Remove the bread from the press and spread Pesto on one side of each slice. Layer Provelone, Sliced Chicken and Roasted Red Peppers on top of the Pesto. Grill sandwich until cheese is melted.
Wednesday, October 8, 2008
Angel-hair pasta with bacon and peas
Here's another Everyday Food recipe. It's way good! Only takes about 20 minutes too, which helps me a ton. Every time I make this, I think I should make it more often.
4 slices bacon, sliced crosswise into 1/2 inch pieces
2 shallots, halved and thinly sliced (I have used onion in a pinch)
1 box frozen peas, thawed
1 cup half and half
18 oz. angel-hair pasta
Set a large pot of salted water to boil. In a large skillet, cook bacon over medium until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain (leave fat in skillet).
Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until slightly thickened, about 2 minutes.
Cook pasta in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Pour sauce over pasta; toss to combine, adding some reserved pasta water a little at a time to coat. Sprinkle with bacon, and serve immediately.
4 slices bacon, sliced crosswise into 1/2 inch pieces
2 shallots, halved and thinly sliced (I have used onion in a pinch)
1 box frozen peas, thawed
1 cup half and half
18 oz. angel-hair pasta
Set a large pot of salted water to boil. In a large skillet, cook bacon over medium until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain (leave fat in skillet).
Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until slightly thickened, about 2 minutes.
Cook pasta in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Pour sauce over pasta; toss to combine, adding some reserved pasta water a little at a time to coat. Sprinkle with bacon, and serve immediately.
Monday, October 6, 2008
Hobo Dinners
Did you eat these as a kid? I did, and I still love them. I like making them in the fall , when it's a bit cold. If you don't know what a Hobo or Tinfoil dinner is- it's basically just hamburger and veggies wrapped up in aluminum foil, and usually cooked in the coals of a campfire. I make mine in the oven. Everyone gets to choose how much of each veggie they want in their dinner to personalize them, as each portion is packaged individually.
Hamburger
Sliced carrots
Onions (large chopped)
Potato slices or wedges
Lipton Onion Soup Mix
Toss veggies in a bowl with a little olive oil, and salt and pepper. On a large piece of aluminum foil, arrange a good mix of veggies, then top with a hamburger patty. With the soup mix, you can either mix it up in the meat, or sprinkle on top of the meat. Wrap well, but not too tightly-leaving room for the food to steam, and crease edges carefully so no juices run out. Place wrapped dinners on a cookie sheet, and bake at 350 for approx 45-60 minutes. After 45, open up one and check to see if the meat and veggies are done.
Hamburger
Sliced carrots
Onions (large chopped)
Potato slices or wedges
Lipton Onion Soup Mix
Toss veggies in a bowl with a little olive oil, and salt and pepper. On a large piece of aluminum foil, arrange a good mix of veggies, then top with a hamburger patty. With the soup mix, you can either mix it up in the meat, or sprinkle on top of the meat. Wrap well, but not too tightly-leaving room for the food to steam, and crease edges carefully so no juices run out. Place wrapped dinners on a cookie sheet, and bake at 350 for approx 45-60 minutes. After 45, open up one and check to see if the meat and veggies are done.
Tuesday, September 30, 2008
Parmesan Pasta With Chicken and Rosemary
We had this one for dinner tonight!
12 oz of pasta
2-3 Chicken breasts baked and shredded (you can also use rotisserie chicken to do it quick)
2 Tablespoons chopped fresh rosemary
3/4 grated parmesan
salt & pepper
This is a really simple dinner. After cooking the pasta, reserve about 1 1/4 cups of the pasta water. Put pasta back in the pot. Add the reserved water, chicken, rosemary, 1/2 cup cheese, salt and pepper to the pot. Stir over medium-low heat for a couple of minutes until the sauce is slightly thickened. Then, you can sprinkle a bit more cheese on the servings if you would like.
It's way easy and pretty good with some veggies and bread to go with it.
12 oz of pasta
2-3 Chicken breasts baked and shredded (you can also use rotisserie chicken to do it quick)
2 Tablespoons chopped fresh rosemary
3/4 grated parmesan
salt & pepper
This is a really simple dinner. After cooking the pasta, reserve about 1 1/4 cups of the pasta water. Put pasta back in the pot. Add the reserved water, chicken, rosemary, 1/2 cup cheese, salt and pepper to the pot. Stir over medium-low heat for a couple of minutes until the sauce is slightly thickened. Then, you can sprinkle a bit more cheese on the servings if you would like.
It's way easy and pretty good with some veggies and bread to go with it.
Granola
Okay, so once again this isn't a dinner recipe. However, I make it all the time and we all love it. This will make your house smell really good while it's cooking, and it's healthy. I found a recipe that didn't use oil, and made a few small changes to my liking. You can omit the brown sugar if you want to avoid refined sugar- just add a touch more maple syrup. I never knew making granola was so easy! I would have done it years ago.
Granola
3 C. rolled oats
1 C. sliced almonds, raw
1 C. nut of your choice
( i have used pumpkin seeds, which is good- but other raw nuts will work well too.)
1/2 C pure maple syrup
1/4 C brown sugar
2 T honey
1 tsp vanilla
1 tsp cinnamon
1/2 tsp salt
Raisins or other dried fruit, to taste
optional- 1/4 C ground flaxseed
Mix all ingredients, except dried fruit, together and spread on a cookie sheet, lined with parchment paper. Bake at 300 degrees for approximately 40-45 minutes. Bake on the lowest rack in the oven, stirring every 8-10 minutes for even cooking. I usually throw the raisins in for the last ten minutes. You can also wait until the granola comes out of the oven before you mix them in. Cool completely and store in an airtight container.
Granola
3 C. rolled oats
1 C. sliced almonds, raw
1 C. nut of your choice
( i have used pumpkin seeds, which is good- but other raw nuts will work well too.)
1/2 C pure maple syrup
1/4 C brown sugar
2 T honey
1 tsp vanilla
1 tsp cinnamon
1/2 tsp salt
Raisins or other dried fruit, to taste
optional- 1/4 C ground flaxseed
Mix all ingredients, except dried fruit, together and spread on a cookie sheet, lined with parchment paper. Bake at 300 degrees for approximately 40-45 minutes. Bake on the lowest rack in the oven, stirring every 8-10 minutes for even cooking. I usually throw the raisins in for the last ten minutes. You can also wait until the granola comes out of the oven before you mix them in. Cool completely and store in an airtight container.
Thursday, September 25, 2008
Croissant Panini Recipe
This is my first time posting on a blog. Here it goes!
I saw this recipe on Giada De Laurentiis' show Everyday Italian. The episode was 5 ingredients in 15 minutes. I love paninis and croissants so I had to give it a try. It is so yummy and the croissants have enough butter in them that you don't need to add butter or grease to the grill. The arugula has a natural spice to it so you don't need to add additional condiments.
4 croissants, sliced in 1/2 lengthwise
4 ounces smoked Gouda, grated (about 1 1/3 cups)
8 teaspoons grated Parmesan
4 ounces Genoa salami (about 24 slices)
5 ounces arugula
Heat a panini grill. Divide 1-ounce (1/3 cup) smoked Gouda between 1 top and 1 bottom of a croissant. Sprinkle each half with 1 teaspoon Parmesan. Top each side with about 3 slices of Genoa salami (about 1 ounce of salami per sandwich, total.) Top 1 half of the sandwich with a small handful of arugula. Close the sandwich and continue with the remaining sandwiches. Grill the panini until the cheese melts, about 3 to 4 minutes.
Cut each sandwich into thirds. Place the remaining arugula on a serving platter. Place the warm sandwich slices on the arugula. Serve hot.
I saw this recipe on Giada De Laurentiis' show Everyday Italian. The episode was 5 ingredients in 15 minutes. I love paninis and croissants so I had to give it a try. It is so yummy and the croissants have enough butter in them that you don't need to add butter or grease to the grill. The arugula has a natural spice to it so you don't need to add additional condiments.
4 croissants, sliced in 1/2 lengthwise
4 ounces smoked Gouda, grated (about 1 1/3 cups)
8 teaspoons grated Parmesan
4 ounces Genoa salami (about 24 slices)
5 ounces arugula
Heat a panini grill. Divide 1-ounce (1/3 cup) smoked Gouda between 1 top and 1 bottom of a croissant. Sprinkle each half with 1 teaspoon Parmesan. Top each side with about 3 slices of Genoa salami (about 1 ounce of salami per sandwich, total.) Top 1 half of the sandwich with a small handful of arugula. Close the sandwich and continue with the remaining sandwiches. Grill the panini until the cheese melts, about 3 to 4 minutes.
Cut each sandwich into thirds. Place the remaining arugula on a serving platter. Place the warm sandwich slices on the arugula. Serve hot.
Tortilla Soup
It's getting to be soup season- I think it would be great for everyone to post their favorite soup recipes to share. Just a suggestion!
I've had this recipe from a friend for years, but have never made it. I cooked it up tonight, and it was mighty tasty, and pretty healthy. I admit however, Will wanted nothing to do with this. He doesn't usually like soup anyway, but he wouldn't touch this with a 10 ft pole. This was very easy to make, and it makes a ton. Be prepared for leftovers.
Saute 1 chopped onion with a few cloves of garlic, then add:
1 can diced tomatoes
1 can black beans, rinsed and drained
1 can chili beans, rinsed and drained (I used Cannelloni beans)
I can Mexicorn (I used frozen corn)
1 can diced green chilies, drained
4 C chicken broth or stock
1 tsp oregano
1 tsp cumin
1 tsp chili powder
Cooked, cubed chicken to taste ( I omitted this, necessary for me if I was going to re-heat. Instead, I added a few diced potatoes even though it didn't call for it)
Simmer for 30 minutes. Add 1/3 C Masa Harina, and 2/3 C water to soup. Simmer for a few more minutes. Serve with following garnishes: Cheese, sour cream, olives, avocado, and tortilla chips. ( I used tortilla chips with a hint of lime. They were really good crunched up on top!)
I've had this recipe from a friend for years, but have never made it. I cooked it up tonight, and it was mighty tasty, and pretty healthy. I admit however, Will wanted nothing to do with this. He doesn't usually like soup anyway, but he wouldn't touch this with a 10 ft pole. This was very easy to make, and it makes a ton. Be prepared for leftovers.
Saute 1 chopped onion with a few cloves of garlic, then add:
1 can diced tomatoes
1 can black beans, rinsed and drained
1 can chili beans, rinsed and drained (I used Cannelloni beans)
I can Mexicorn (I used frozen corn)
1 can diced green chilies, drained
4 C chicken broth or stock
1 tsp oregano
1 tsp cumin
1 tsp chili powder
Cooked, cubed chicken to taste ( I omitted this, necessary for me if I was going to re-heat. Instead, I added a few diced potatoes even though it didn't call for it)
Simmer for 30 minutes. Add 1/3 C Masa Harina, and 2/3 C water to soup. Simmer for a few more minutes. Serve with following garnishes: Cheese, sour cream, olives, avocado, and tortilla chips. ( I used tortilla chips with a hint of lime. They were really good crunched up on top!)
Wednesday, September 24, 2008
Creme Brulee French Toast
Oh boy is this good stuff.
1/2 c butter
1 c brown sugar
2 T corn syrup
1 Loaf of Texas Toast Wonder Bread
5 eggs
1 1/2 c Half and Half
1 tsp vanilla
1/4 tsp salt
Melt butter, sugar and corn syrup in a sauce pan over meduim heat until smooth. Pour over a large cookie sheet and spread to cover (If cookie sheet is cold, carmel sets pretty quickly, so act fast). Line bread on cookie sheet to cover carmel mixture. Mix remaining ingredients and pour over top of bread. Cover and refridgerate over night. Bake at 350 for 45 min.
Serve with 1 cube butter melted into 1 cup syrup.
Did I all ready say that this is so good, and so not good for you!!
Tuesday, September 23, 2008
Breakfast for Dinner
When I am particularly tired of the usual dinners, I make breakfast food. I'm not one to actually make much of a breakfast anyway, so we're not tired of it. Tonight I'm making French Toast- one of my faves, but something I rarely eat because I don't cook breakfast. I'll probably serve it with bacon and fresh fruit. This recipe is courtesy of Alton Brown, and it is way yummy.
French Toast
1 cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt 8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
4 tablespoons butter
In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.
French Toast
1 cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt 8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
4 tablespoons butter
In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.
Monday, September 22, 2008
Peaches & Cream Tart
I do love dinner ideas, however I always love dessert ideas more. So I'm contributing a dessert.
Macaroon Cookie Crust:
2 c. macaroon cookies, crushed
1/4 c. butter, melted
Mix crushed cookies and butter together. Grease round cake pan or pie pan. Press mixture into pan and put in freezer for 15 min.
Cream Cheese Filling:
1 c. whipping cream
2 8oz. pkgs cream cheese, softened
2/3 c. sugar
4 T. orange juice
2 tsp. vanilla extract
1 tsp. almond extract
Whip Cream until stiff, set aside.
Beat cream cheese, sugar, orange juice, vanilla, & almond together. Fold in whipping cream. Spread over frozen crust. Refrigerate 2-4 hours. Freeze 1 hour before serving.
Topping:
Fresh Peaches
Fresh Raspberries
Sugar
Macaroon Cookie Crust:
2 c. macaroon cookies, crushed
1/4 c. butter, melted
Mix crushed cookies and butter together. Grease round cake pan or pie pan. Press mixture into pan and put in freezer for 15 min.
Cream Cheese Filling:
1 c. whipping cream
2 8oz. pkgs cream cheese, softened
2/3 c. sugar
4 T. orange juice
2 tsp. vanilla extract
1 tsp. almond extract
Whip Cream until stiff, set aside.
Beat cream cheese, sugar, orange juice, vanilla, & almond together. Fold in whipping cream. Spread over frozen crust. Refrigerate 2-4 hours. Freeze 1 hour before serving.
Topping:
Fresh Peaches
Fresh Raspberries
Sugar
Tuesday, September 16, 2008
I'll give this a try!!!
Ok, Alison convinced me that even though I may not have a lot of great recipes I can share right now, I have a couple of easy ideas. The other night we just made BLTs... tis the season if you have a tomato garden. We have also been making Tuna melts with Tuna Fish, Tomatoes, cheese and onions.
And just like Alison we make ours paninni-like, but we use the George Forman Grill to make the paninni likes. Just an idea.
We have been getting a lot of fresh cabbage from our Garden Share we bought into at the beginning of the summer. So, we have been making a lot of Cole Slaw. Ok, I know most of you just went, ewwwwwwww!!!!! I hate cole slaw. I know, I used to also. But my mother-in-law makes the best cole slaw in the land so I thought I would share her secret recipe she gave me with you (hopefully she won't mind).
Cabbage
1/4 - 1/3 cup of mayo
Garlic Salt
Onion Salt
Pepper
1 tbl Pickle juice
Ranch dressings (a couple of circles around)
This is the exact recipe she gave me, so as you can see it is a try-what-you-can-until-it-fits-your-tastebuds sort of recipe. But here are the tips I have for you. The last time I made it, I used 1/2 head of cabbage (cut the cabbage really little or shred it for best result) and closer to 1/4 cup of mayo just because this recipe seems to be more about the touch of Ranch dressing and pickle juice. I sprinkled probably 1/8 tsp of both garlic and onion salt and how ever much pepper I wanted (I do love that stuff). Then the couple circles of Ranch seems to be just right actually. Anyway, hopefully you enjoy it!
And just like Alison we make ours paninni-like, but we use the George Forman Grill to make the paninni likes. Just an idea.
We have been getting a lot of fresh cabbage from our Garden Share we bought into at the beginning of the summer. So, we have been making a lot of Cole Slaw. Ok, I know most of you just went, ewwwwwwww!!!!! I hate cole slaw. I know, I used to also. But my mother-in-law makes the best cole slaw in the land so I thought I would share her secret recipe she gave me with you (hopefully she won't mind).
Cabbage
1/4 - 1/3 cup of mayo
Garlic Salt
Onion Salt
Pepper
1 tbl Pickle juice
Ranch dressings (a couple of circles around)
This is the exact recipe she gave me, so as you can see it is a try-what-you-can-until-it-fits-your-tastebuds sort of recipe. But here are the tips I have for you. The last time I made it, I used 1/2 head of cabbage (cut the cabbage really little or shred it for best result) and closer to 1/4 cup of mayo just because this recipe seems to be more about the touch of Ranch dressing and pickle juice. I sprinkled probably 1/8 tsp of both garlic and onion salt and how ever much pepper I wanted (I do love that stuff). Then the couple circles of Ranch seems to be just right actually. Anyway, hopefully you enjoy it!
Thursday, September 11, 2008
Panini's without a Panini maker.
I've really enjoyed the recipes I've used from those who have posted. Thanks again to Kristi and Julie for two new dinner faves! (Amy, I'm going to try those cookies when I have somewhere to take them. Otherwise I'd eat them all by myself.)
Tonight I'm keeping it simple with an easy dinner I think is really yummy. Because I don't have a fabulous Panini grill, I make these sandwiches by drizzling a little olive oil on both sides, and browning them in a skillet. I use a flat lid from a pan to press it down while it cooks. There's not really a 'recipe' for these, but just wanted to throw out an idea that works for us.
-sliced crusty bread
-Dill Havarti slices
-deli turkey
-red onion
-green or red leaf lettuce
Pre-heat skillet. Assemble sandwiches as desired, drizzling olive oil on both outsides of the bread- I usually put cheese on both bread sides to help it all stick together. Place in the skillet and press down with pan lid or press with something heavy! Use a spatula to help you flip and brown both sides. I usually serve this with Kettle Chips, which are my favorite. It's kind of a cheater dinner because it's so easy, but because the sandwiches are hot- it somehow feels special.
Tonight I'm keeping it simple with an easy dinner I think is really yummy. Because I don't have a fabulous Panini grill, I make these sandwiches by drizzling a little olive oil on both sides, and browning them in a skillet. I use a flat lid from a pan to press it down while it cooks. There's not really a 'recipe' for these, but just wanted to throw out an idea that works for us.
-sliced crusty bread
-Dill Havarti slices
-deli turkey
-red onion
-green or red leaf lettuce
Pre-heat skillet. Assemble sandwiches as desired, drizzling olive oil on both outsides of the bread- I usually put cheese on both bread sides to help it all stick together. Place in the skillet and press down with pan lid or press with something heavy! Use a spatula to help you flip and brown both sides. I usually serve this with Kettle Chips, which are my favorite. It's kind of a cheater dinner because it's so easy, but because the sandwiches are hot- it somehow feels special.
Friday, September 5, 2008
Spicy Chicken and Couscous
I got this off a box of Near East couscous years ago and it has been a staple for us ever since. Of course Myke and I really like couscous, so if you don't like that, then you prolly won't like this. Lucy is hit or miss with this one. Sometimes she gobbles it and other times won't touch it. But then, she's hit or miss with almost every kind of food.
Also, you don't have to use the Near East couscous, but I do like the flavor of the Roasted Garlic and Olive Oil kind; it compliments the chicken really well. Oh, and if you wanted to do it vegetarian, I bet you could ditch the chicken and add some different veggies and it would work fine. Maybe some eggplant or squash?
1 T olive oil
1 lb. chicken breasts, skinless, cut into 1 inch pieces
2 cloves garlic, minced
1 can (14.5 ox) diced tomatoes, drained (I have also used tomatoes from my garden, they work just fine.)
2 T lemon juice
1 T white cooking wine
1 medium bell pepper, chopped (red, yellow or green: I've used 'em all)
1/8 t red pepper flakes
1 package (5.8 oz) Near East Couscous Roasted Garlic and Olive Oil
1. In large skillet, heat oil over medium heat. Add chicken and garlic; cook 3 to 5 minutes, stirring frequently or until garlic is golden brown and chicken is no longer pink inside.
2. Add tomatoes, lemon juice, cooking wine, bell pepper and red pepper flakes; bring to a boil. Cover and simmer for 5 minutes.
3. Meanwhile, in a medium saucepan, prepare couscous according to package directions (if using Near East). Serve chicken mixture over bed of couscous.
Also, you don't have to use the Near East couscous, but I do like the flavor of the Roasted Garlic and Olive Oil kind; it compliments the chicken really well. Oh, and if you wanted to do it vegetarian, I bet you could ditch the chicken and add some different veggies and it would work fine. Maybe some eggplant or squash?
1 T olive oil
1 lb. chicken breasts, skinless, cut into 1 inch pieces
2 cloves garlic, minced
1 can (14.5 ox) diced tomatoes, drained (I have also used tomatoes from my garden, they work just fine.)
2 T lemon juice
1 T white cooking wine
1 medium bell pepper, chopped (red, yellow or green: I've used 'em all)
1/8 t red pepper flakes
1 package (5.8 oz) Near East Couscous Roasted Garlic and Olive Oil
1. In large skillet, heat oil over medium heat. Add chicken and garlic; cook 3 to 5 minutes, stirring frequently or until garlic is golden brown and chicken is no longer pink inside.
2. Add tomatoes, lemon juice, cooking wine, bell pepper and red pepper flakes; bring to a boil. Cover and simmer for 5 minutes.
3. Meanwhile, in a medium saucepan, prepare couscous according to package directions (if using Near East). Serve chicken mixture over bed of couscous.
Thursday, September 4, 2008
Super yummy Chocolate Chip Cookies
These cookies are so good, I had to share!!
1 lbs. real butter (now you know why)
2 c brown sugar
1 1/2 c sugar
2 tsp. vanilla
3 eggs
6 c flour
1 1/2 tsp. baking soda
1 1/2 tsp salt
chocolate chips
Cream butter, sugars and vanilla. Beat together for five minutes.
Add eggs. Beat for 3 more minutes.
Add the rest of the ingredients until mixed well.
Roll into balls or scoop onto cookie sheet and bake at 350 for 10 min.
The timing is everything with these cookies. If you don't mix them as long as it says or bake them for too long then they won't turn out.
Enjoy!!
Wednesday, September 3, 2008
Mac & Cheese
Thanks to Kristi for posting her Lasagne recipe- I am excited to make it next week. As far as anyone else- I know I would love to see some recipes posted. Come on!
I've tried many homemade Mac & Cheese recipes, but this one has been my favorite. When I found this one, I quit looking. It makes a 9 by 13 pan, but I split it into two square casserole dishes and freeze one because there's only 3 of us, and it makes a ton.
Coarse salt and ground pepper
1 pound elbow pasta, cooked and drained
4 tablespoons butter
1 small onion, chopped
1/4 cup all-purpose flour, (spooned and leveled)
4 cups milk
1/8 teaspoon cayenne pepper, (optional)
1 1/4 cups shredded yellow cheddar cheese
1 1/4 cups shredded white cheddar cheese
8 ounces ham, diced into 1/2-inch pieces (I used cooked bacon, I don't care for ham.)
2 slices white sandwich bread
1. Preheat oven to 375 degrees. Cook pasta, and drain; reserve. Meanwhile, in a 5-quart heavy pot, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in flour to coat onion. In a slow steady stream, whisk in milk until there are no lumps.
2. Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if using, and 1 cup each yellow and white cheddar cheese. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
3. Toss pasta with cheese mixture; fold in ham. Transfer to a 9-by-13-inch baking dish or individual dishes. Set aside.
4. In a food processor, pulse bread until large crumbs form. Toss together with remaining 1/4 cup each white and yellow cheddar, and 1/4 teaspoon salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes.
I've tried many homemade Mac & Cheese recipes, but this one has been my favorite. When I found this one, I quit looking. It makes a 9 by 13 pan, but I split it into two square casserole dishes and freeze one because there's only 3 of us, and it makes a ton.
Coarse salt and ground pepper
1 pound elbow pasta, cooked and drained
4 tablespoons butter
1 small onion, chopped
1/4 cup all-purpose flour, (spooned and leveled)
4 cups milk
1/8 teaspoon cayenne pepper, (optional)
1 1/4 cups shredded yellow cheddar cheese
1 1/4 cups shredded white cheddar cheese
8 ounces ham, diced into 1/2-inch pieces (I used cooked bacon, I don't care for ham.)
2 slices white sandwich bread
1. Preheat oven to 375 degrees. Cook pasta, and drain; reserve. Meanwhile, in a 5-quart heavy pot, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in flour to coat onion. In a slow steady stream, whisk in milk until there are no lumps.
2. Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if using, and 1 cup each yellow and white cheddar cheese. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
3. Toss pasta with cheese mixture; fold in ham. Transfer to a 9-by-13-inch baking dish or individual dishes. Set aside.
4. In a food processor, pulse bread until large crumbs form. Toss together with remaining 1/4 cup each white and yellow cheddar, and 1/4 teaspoon salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes.
Monday, September 1, 2008
Meatless Meals
I don't know if it's been the heat, or just my pickiness that has led me to cook more meatless dishes. I know that Lisa's husband thinks it's not dinner unless there is meat involved, but I tried two recipes out of my new 'Everyday Food' mag that I thought were downright tasty. I know a lot of you already subscribe to this magazine. If you've tried them, make sure to comment with your opinion and any suggestions to make them better.
Cuban black-bean stew with rice
I loved this one because it was cheap, fast, and tasty. Will even liked it. I served it with warm honey-wheat tortillas, and it was very filling. My only complaint, is that it was short on flavor. My sister Karen suggested cumin, which I think would do the trick. I think I'd also use a bit more garlic.
Pasta with Roasted Cauliflower, Parsley, and Breadcrumbs
I really liked this one and again, cheap, fast, and tasty. I used dried parsley, but would recommend fresh. It would have been better had I used it. (but remember to use Italian flat leaf parsley, not curly parsley) Again, Will loved this one. Very kid friendly.
Cuban black-bean stew with rice
I loved this one because it was cheap, fast, and tasty. Will even liked it. I served it with warm honey-wheat tortillas, and it was very filling. My only complaint, is that it was short on flavor. My sister Karen suggested cumin, which I think would do the trick. I think I'd also use a bit more garlic.
Pasta with Roasted Cauliflower, Parsley, and Breadcrumbs
I really liked this one and again, cheap, fast, and tasty. I used dried parsley, but would recommend fresh. It would have been better had I used it. (but remember to use Italian flat leaf parsley, not curly parsley) Again, Will loved this one. Very kid friendly.
Monday, August 25, 2008
Sausage and Pepper Lasagna
I love sausage AND peppers so to me this recipe is a dream. I think I will make it for dinner tomorrow. Perhaps I will edit this post and include a picture of its deliciousness.
Sausage and Pepper Lasagna
1 Tbsp. olive oil
1 medium-size sweet green pepper, cored, seeded and diced
1 small onion, diced
cloves garlic, sliced
5 links sweet Italian sausage (about 1 1/3 pounds), casings removed
1 can (28-oz.) fire-roasted crushed tomatoes in puree
1 Tbsp. balsamic vinegar
2 tsp. Sugar
2 ¼ tsp. Dried Italian seasoning
1 container (15-oz.) ricotta cheese
1 large egg
Tbsp. grated Parmesan cheese
¼ tsp. Ground black pepper
12 no-boil lasagna noodles
2 cups (8-oz.) shredded mozzarella
1. Heat oven to 350 degrees. Coat 13x9x2 – inch baking dish with nonstick cooking spray.
2. Heat a 12-inch skillet over medium-high heat. Add oil, then green pepper, onion and garlic. Cook 5 minutes, stirring. Add sausage and cook until no longer pink, 5 minutes, breaking apart with a spoon. Add crushed tomatoes, vinegar, sugar and 2 tsp. of the Italian seasoning. Reduce heat to medium and simmer 10 minutes.
3. In a medium-size bowl, blend together ricotta and egg. Stir in remaining ¼ tsp Italian seasoning, 2 Tbsp of the grated Parmesan cheese and the black pepper.
4. Begin layering: Place 1 cup sauce on bottom of prepared dish. Top with 3 noodles (do not overlap). Top with ¾ cup of the ricotta and 1 cup of the mozzarella. Ladle on 1 cup of the sauce, then 3 noodles and 1 cup sauce. Top sauce with 3 more noodles, then top with remaining ricotta. Spread with 1 cup sauce, then final 3 noodles, then top with remaining sauce, remaining 1 cup mozzarella and 2 Tbsp Parmesan.
5. Cover dish with nonstick foil; bake at 350 degrees for 30 minutes. Uncover dish; bake an additional 20 to 25 minutes until top is browned. Cool 10 to 15 minutes before serving.
Soy Smoothies
So, this isn't a dinner recipe, but I don't have to cook tonight, because we're going to Cleadus' 30th birthday party and we're eating BBQ! I love not having to cook. Happy Birthday Cleadus! Anyway, for lunch today, Will and I had Soy Smoothies. They are easy to make, and super nutritious. Will calls them 'milkshakes,' and I don't correct him because he thinks he's eating a special treat.
-Frozen Fruit (An all berry mix is good, but I prefer a mix that also includes other fruit. An all berry mix isn't usually sweet enough. )
-Ripe banana, or pear
-Vanilla soy milk
Blend together to the consistency desired. If you like thicker shakes, more fruit and less milk. Thinner shakes, more milk, less fruit. You get the picture.
-Frozen Fruit (An all berry mix is good, but I prefer a mix that also includes other fruit. An all berry mix isn't usually sweet enough. )
-Ripe banana, or pear
-Vanilla soy milk
Blend together to the consistency desired. If you like thicker shakes, more fruit and less milk. Thinner shakes, more milk, less fruit. You get the picture.
Sunday, August 24, 2008
Summer Garden Pasta
I made this pasta recently after picking up some fresh basil from the farmers market. It tasted like summer. I even got Will to eat it, which can be tricky. It's a recipe from Ina Garten's 'at home' cookbook.
4 pints cherry tomatoes, halved
1/2 cup olive oil
2 T minced garlic (6 cloves)
18 large basil leaves, julienned
1/2 t crushed red pepper flakes
1 lb dried angel hair pasta
1 & 1/2 C grated Parmesan
Combine tomatoes, olive oil, garlic, basil, red pepper, salt and pepper. Cover with plastic wrap and let sit at room temp for 4 hours. When ready to eat, cook pasta according to package directions. Drain, and add to the bowl with tomatoes. Toss well, adding extra basil and Parmesan.
*Just a note, if you want kids to eat this, go easy on the garlic and red pepper. I didn't and Will complained that the garlic made his tongue hot. It was a little garlicky!
*One more thing- I added cubed fresh mozzarella instead of Parmesan cheese. I also added toasted pine nuts. It's yummy, but kind of expensive, so definitely a "once in awhile" variation.
4 pints cherry tomatoes, halved
1/2 cup olive oil
2 T minced garlic (6 cloves)
18 large basil leaves, julienned
1/2 t crushed red pepper flakes
1 lb dried angel hair pasta
1 & 1/2 C grated Parmesan
Combine tomatoes, olive oil, garlic, basil, red pepper, salt and pepper. Cover with plastic wrap and let sit at room temp for 4 hours. When ready to eat, cook pasta according to package directions. Drain, and add to the bowl with tomatoes. Toss well, adding extra basil and Parmesan.
*Just a note, if you want kids to eat this, go easy on the garlic and red pepper. I didn't and Will complained that the garlic made his tongue hot. It was a little garlicky!
*One more thing- I added cubed fresh mozzarella instead of Parmesan cheese. I also added toasted pine nuts. It's yummy, but kind of expensive, so definitely a "once in awhile" variation.
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