Beef stew is one of my favorite comfort foods. Today's recipe has a bit of a twist in that the ingredients include a nutty brown beer. That should add an interesting taste. The recipe comes from the current issue of COOKING LIGHT.
CLASSIC SLOW COOKER BEEF STEW
2 lbs. trimmed boneless chuck roast, cut into 2 inch cubes (I will probably buy stew beef already cut instead of buying a roast.)
1 1/2 tsp. kosher salt, divided
1 tsp. freshly ground pepper, divided
2 tbsp. canola oil
3 medium halved lengthwise and cut crosswise into 1/2 inch thick slices
6 garlic cloves, thinly sliced
1 12 ounce nut brown ale
1 1/4 c. unsalted beef stock, divided
1 1/2 lb. baby Dutch potatoes, halved
1 lb. carrots, peeled and cut diagonally into 2 inch pieces (I will probably use baby carrots)
4 thyme sprigs
2 bay leaves
2 tbsp. all-purpose flour
1 tbsp. Dijon mustard
1 tbsp. red wine vinegar
1/4 c. flat-leaf parsley leaves
Heat a large skillet over medium-high heat. Sprinkle beef evenly with 1/4 tsp. salt and 1/4 tsp. pepper. Add 1 1/2 tsp. oil to the pan; swirl to coat. Add half the beef to the pan; cook 6 minutes, turning until well browned on all sides. Remove beef from the pan. Repeat procedure with 1 1/2 tsp. oil and remaining beef; remove beef and any juices from the pan.
Add remaining 1 tbsp. oil to pan; swirl to coat. Add onions and garlic; saute 4 minutes. Add beer, scraping pan to loosen browned bits. Bring to a boil; cook 2 minutes. Stir in one cup stock, remaining 1 1/4 tsp. salt, and remaining 3/4 tsp pepper. Bring to a simmer. Carefully pour mixture into a 6 qt. electric slow cooker. Add beef, potatoes, carrots, thyme and bay leaves.
Cover and cook on LOW for 7 hours.
Combine remaining 1/4 c. stock and flour, stirring with a whisk. Stir flour mixture into stew; cook 15 minutes or until thickened. Stir in mustard and vinegar.Discard thyme sprigs and bay leaves. Sprinkle with parsley.
Wednesday, November 20, 2013
Tuesday, November 19, 2013
TUESDAY'S TREAT
Pineapple upside-down cake is a favorite with the hubby so trying today's recipe is a no brainer. I ran upon it in the current issue of TASTE OF HOME.
CRANBERRY-PINEAPPLE UPSIDE-DOWN CAKE
1 c. packed brown sugar
1/2 c. butter, melted
1 can sliced pineapple, drained
1 c. fresh or frozen cranberries
CAKE:
1 c. butter, softened
1 1/4 c. sugar
2 eggs
1 tsp. vanilla
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground allspice
3/4 c. sour cream
1 c. fresh or frozen cranberries, halved
sweetened whipped cream, optional
Preheat oven to 350. In a small bowl, mix brown sugar and butter; spread onto the bottom of a greased 13x9 baking pan. Top sugar mixture with pineapple slices. Place a whole cranberry in the center of each pineapple slice; sprinkle remaining cranberries around pineapple slices.
For cake, in a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl whisk flour, baking powder, salt, cinnamon, and allspice; add to creamed mixture alternating with sour cream, beating well after each addition. Fold in cranberries; spoon over pineapple.
Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; invert onto a serving plate. Serve warm; if desired, top with whipped cream.
CRANBERRY-PINEAPPLE UPSIDE-DOWN CAKE
1 c. packed brown sugar
1/2 c. butter, melted
1 can sliced pineapple, drained
1 c. fresh or frozen cranberries
CAKE:
1 c. butter, softened
1 1/4 c. sugar
2 eggs
1 tsp. vanilla
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground allspice
3/4 c. sour cream
1 c. fresh or frozen cranberries, halved
sweetened whipped cream, optional
Preheat oven to 350. In a small bowl, mix brown sugar and butter; spread onto the bottom of a greased 13x9 baking pan. Top sugar mixture with pineapple slices. Place a whole cranberry in the center of each pineapple slice; sprinkle remaining cranberries around pineapple slices.
For cake, in a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl whisk flour, baking powder, salt, cinnamon, and allspice; add to creamed mixture alternating with sour cream, beating well after each addition. Fold in cranberries; spoon over pineapple.
Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; invert onto a serving plate. Serve warm; if desired, top with whipped cream.
Monday, November 18, 2013
MEATLESS MONDAY
Today's recipe would make a great side dish for Thanksgiving. I like the traditional green bean casserole but I think this is much more interesting without the thicker sauce. It comes from the current issue of CUISINE AT HOME.
FRENCH ONION GREEN BEANS
MELT:
2 tbsp. unsalted butter
2 c. frozen pearl onions, thawed
1 tbsp. minced fresh garlic
1 tbsp. Worcestershire sauce
1 onion soup packet (Lipton Onion Soup Mix-1oz.)
1/2 c. dry white wine
BLANCH:
1 1/2 lb. haricots verts or fresh green beans
Juice of 1/2 lemon
Black pepper to taste
Zest of 1 lemon
Melt butter in a large saute pan over medium heat. Add onions, cover, and cook, stirring occasionally, until caramelized, 15 minutes.
Meanwhile, blanch green beans in a pot of boiling salted water, 3 minutes; drain and immediately plunge into ice water until cool. Drain beans again.
Add garlic, Worcestershire sauce, and soup packet to onions; stir to coat.
Deglaze saute pan with wine, scraping up any brown bits. Add green beans; stir to coat with mixture and cook 3-5 minutes more. Stir in lemon juice, season green beans with pepper and garnish with zest.
FRENCH ONION GREEN BEANS
MELT:
2 tbsp. unsalted butter
2 c. frozen pearl onions, thawed
1 tbsp. minced fresh garlic
1 tbsp. Worcestershire sauce
1 onion soup packet (Lipton Onion Soup Mix-1oz.)
1/2 c. dry white wine
BLANCH:
1 1/2 lb. haricots verts or fresh green beans
Juice of 1/2 lemon
Black pepper to taste
Zest of 1 lemon
Melt butter in a large saute pan over medium heat. Add onions, cover, and cook, stirring occasionally, until caramelized, 15 minutes.
Meanwhile, blanch green beans in a pot of boiling salted water, 3 minutes; drain and immediately plunge into ice water until cool. Drain beans again.
Add garlic, Worcestershire sauce, and soup packet to onions; stir to coat.
Deglaze saute pan with wine, scraping up any brown bits. Add green beans; stir to coat with mixture and cook 3-5 minutes more. Stir in lemon juice, season green beans with pepper and garnish with zest.
Sunday, November 17, 2013
SEAFOOD SUNDAY
Fresh salmon is one of the healthiest fish you can eat. I'm always looking for new ways to prepare it. Today I am sharing two recipes. The first is from EVERYDAY WITH RACHAEL RAY and the second comes from the current issue of TASTE OF HOME.
ORANGE GLAZED SALMON
1 orange, zested and juiced
1/4 c. olive oil
4 salmon fillets-6 oz. each
2 tbsp. balsamic vinegar
2 tbsp. minced shallot
5 oz. baby spinach
Preheat oven to 400. In a bowl whisk 2 tsp. zest, 1/4 c. juice, and EVOO. On a baking sheet, spoon 2 tbsp. dressing onto fillets; brush. Roast 10 minutes. Whisk vinegar and shallot into dressing; toss with spinach. Serves 4
HERB ROASTED SALMON FILLETS
4 salmon fillets-6 oz. each
4 garlic cloves, minced
1 tbsp. minced fresh rosemary or 1 tsp. dried rosemary, crushed
1 tbsp. olive oil
2 tsp. minced fresh thyme or 1/2 tsp. dried thyme
1/4 tsp. salt
1/2 tsp. pepper
Preheat oven to 425. Place salmon in a greased 15x10x1 baking pan, skin side down. Combine remaining ingredients; spread over fillets. Roast 15-18 minutes to reach desired doneness.
ORANGE GLAZED SALMON
1 orange, zested and juiced
1/4 c. olive oil
4 salmon fillets-6 oz. each
2 tbsp. balsamic vinegar
2 tbsp. minced shallot
5 oz. baby spinach
Preheat oven to 400. In a bowl whisk 2 tsp. zest, 1/4 c. juice, and EVOO. On a baking sheet, spoon 2 tbsp. dressing onto fillets; brush. Roast 10 minutes. Whisk vinegar and shallot into dressing; toss with spinach. Serves 4
HERB ROASTED SALMON FILLETS
4 salmon fillets-6 oz. each
4 garlic cloves, minced
1 tbsp. minced fresh rosemary or 1 tsp. dried rosemary, crushed
1 tbsp. olive oil
2 tsp. minced fresh thyme or 1/2 tsp. dried thyme
1/4 tsp. salt
1/2 tsp. pepper
Preheat oven to 425. Place salmon in a greased 15x10x1 baking pan, skin side down. Combine remaining ingredients; spread over fillets. Roast 15-18 minutes to reach desired doneness.
Saturday, November 16, 2013
SOUPER SATURDAY
This recipe has all of my favorite things in one soup. It is a thick and hearty soup, perfect for cold weather. It comes from the current edition of FOOD NETWORK MAGAZINE.
SHRIMP AND CORN CHOWDER
2 tsp. unsalted butter
3 stalks celery, thinly sliced
2 bunches scallions, chopped
3 c. frozen diced potatoes
3 c. frozen corn
3 sprigs thyme
2 bay leaves
Kosher salt and freshly ground pepper
2 tbsp. all-purpose flour
1 qt. low-fat milk
1 pound medium shrimp, peeled and deveined
Paprika, for sprinkling
Melt the butter in a Dutch oven or large pot over medium-high heat. Stir in the celery, scallions, potatoes, and corn.Add the thyme, bay leaves, 1/2 tsp. salt and a few grinds of pepper and cook, stirring, about 3 minutes. Stir in the flour until incorporated, about 2 minutes. Stir in the milk, then cover and bring to a boil. Uncover, reduce the heat to medium-low and gently simmer until the vegetables are tender, about 6 minutes. Remove from the heat. Discard thyme sprigs and bay leaves.
Transfer 1/3 of the mixture to a blender and puree until smooth, then return to the pot. Return to simmer over medium-high heat. Stir in the shrimp and cook until opaque, about 4 minutes. Season with salt. If the soup is too thick, stir in up to 1 cup of water. Divide among bowl and sprinkle with paprika.
SHRIMP AND CORN CHOWDER
2 tsp. unsalted butter
3 stalks celery, thinly sliced
2 bunches scallions, chopped
3 c. frozen diced potatoes
3 c. frozen corn
3 sprigs thyme
2 bay leaves
Kosher salt and freshly ground pepper
2 tbsp. all-purpose flour
1 qt. low-fat milk
1 pound medium shrimp, peeled and deveined
Paprika, for sprinkling
Melt the butter in a Dutch oven or large pot over medium-high heat. Stir in the celery, scallions, potatoes, and corn.Add the thyme, bay leaves, 1/2 tsp. salt and a few grinds of pepper and cook, stirring, about 3 minutes. Stir in the flour until incorporated, about 2 minutes. Stir in the milk, then cover and bring to a boil. Uncover, reduce the heat to medium-low and gently simmer until the vegetables are tender, about 6 minutes. Remove from the heat. Discard thyme sprigs and bay leaves.
Transfer 1/3 of the mixture to a blender and puree until smooth, then return to the pot. Return to simmer over medium-high heat. Stir in the shrimp and cook until opaque, about 4 minutes. Season with salt. If the soup is too thick, stir in up to 1 cup of water. Divide among bowl and sprinkle with paprika.
Friday, November 15, 2013
FRIDAY'S FAMILY FAVORITE
Thanksgiving is only two weeks away so today I chose a recipe that I plan to make on Thanksgiving. Turkey is a family favorite for the holidays but I hate the carcass left over after the meal. This year I plan to make a turkey breast in the crock pot. Not only will this save room in the oven and on the stove but there will be NO WASTE! I found a couple of recipes that are possibilities. Today I will share the first one.
CROCK POT TURKEY-PERFECT EVERY TIME
1 5-6 lb. turkey breast thawed, rinsed, and patted dry with a paper towel.
3 tbsp. unsalted butter, very soft( you may use olive oil if you prefer)
1 tsp. dried minced onion
1 tsp. Italian seaoning
1/2 tsp. granulated garlic
1/2 tsp. paprika
1 tsp. kosher salt
1/3 tsp. fresh black pepper
1 tsp. citrus zest (lemon or orange)
1/2 -3/4 c. chicken stock (depending on the size of the breast)
Combine spice mixture in a small bowl.
Rub inside and outside of breast with butter or olive oil.
Sprinkle liberally with spice mixture.
Place, breast side down, in a 6 qt. (minimum size) slow cooker.
Place lid in with a good seal.
With one hour left flip the turkey over so the breast is facing up.
This gives the skin time to crisp up a bit.
Cook on low:6 hours (check it at 5 hours)
High:4 hours (check it at 3 hours)
Times are an estimate based on crock pot size, if you lift the lid too much and if your bird was completely thawed out. Meat thermometer should read 165.
CROCK POT TURKEY-PERFECT EVERY TIME
1 5-6 lb. turkey breast thawed, rinsed, and patted dry with a paper towel.
3 tbsp. unsalted butter, very soft( you may use olive oil if you prefer)
1 tsp. dried minced onion
1 tsp. Italian seaoning
1/2 tsp. granulated garlic
1/2 tsp. paprika
1 tsp. kosher salt
1/3 tsp. fresh black pepper
1 tsp. citrus zest (lemon or orange)
1/2 -3/4 c. chicken stock (depending on the size of the breast)
Combine spice mixture in a small bowl.
Rub inside and outside of breast with butter or olive oil.
Sprinkle liberally with spice mixture.
Place, breast side down, in a 6 qt. (minimum size) slow cooker.
Place lid in with a good seal.
With one hour left flip the turkey over so the breast is facing up.
This gives the skin time to crisp up a bit.
Cook on low:6 hours (check it at 5 hours)
High:4 hours (check it at 3 hours)
Times are an estimate based on crock pot size, if you lift the lid too much and if your bird was completely thawed out. Meat thermometer should read 165.
Sunday, September 8, 2013
SEAFOOD SUNDAY
Fried rice is one of my favorite dishes. Today's recipe is from COOKING WITH PAULA DEEN.
SHRIMP FRIED RICE
2 tsp vegetable oil
2 tsp. sesame oil
2 1/2 c. diced red, orange, or yellow bell pepper
1 c. frozen peas
2 large eggs
2 tbsp. milk
1 (10 oz.) bag frozen salad shrimp, thawed and drained
4 c. cooked jasmine rice
6 tbsp. soy sauce
In a large skillet, heat oils over medium-high heat. Add bell pepper and cook, stirring frequently, for about 5 minutes or until thawed.
In a small bowl, whisk together eggs and milk until combined. Make a well in the center of the vegetable mixture, pushing vegetables to the side of the skillet. Add egg mixture, and cook, stirring gently, for 2 minutes or until large curds form.
Stir in shrimp, rice, and soy sauce. Cook, stirring often, for about 7 minutes until rice and shrimp are heated through.
SHRIMP FRIED RICE
2 tsp vegetable oil
2 tsp. sesame oil
2 1/2 c. diced red, orange, or yellow bell pepper
1 c. frozen peas
2 large eggs
2 tbsp. milk
1 (10 oz.) bag frozen salad shrimp, thawed and drained
4 c. cooked jasmine rice
6 tbsp. soy sauce
In a large skillet, heat oils over medium-high heat. Add bell pepper and cook, stirring frequently, for about 5 minutes or until thawed.
In a small bowl, whisk together eggs and milk until combined. Make a well in the center of the vegetable mixture, pushing vegetables to the side of the skillet. Add egg mixture, and cook, stirring gently, for 2 minutes or until large curds form.
Stir in shrimp, rice, and soy sauce. Cook, stirring often, for about 7 minutes until rice and shrimp are heated through.
Thursday, August 29, 2013
THIRSTY THURSDAY
Smoothies are so good for snacking or breakfast. Today's recipe comes from the June issue of COOKING LIGHT. The variations start with basic ingredients and then change up the flavor by adding different fruits.
BRIGHT AND SUNNY SUMMER SMOOTHIES
BASICS:
Place 1 cup plain 2% reduced fat Greek yogurt in a blender. Add your favorite flavor combination to make-
TROPICAL
Add 1 c. cubed peeled fresh pineapple, 1 c. diced peeled mango, 1/4 c. fresh orange juice, 3 tbsp. agave nectar, 2 tsp. fresh lime juice, and a dash of salt to blender; process until smooth. Add 1 cup of crushed ice; process until smooth.
ORANGE CREAM
Add 1 c. orange sherbet, 1 tsp. grated orange rind, 3/4 c. fresh orange sections(about 1 large orange), and 1/2 tsp. vanilla to blender; process until smooth. Add 1 c. ice; process until smooth. Pour into glasses; top evenly with 2 tbsp. coarsely chopped cinnamon roasted almonds. Serve immediately.
BRIGHT AND SUNNY SUMMER SMOOTHIES
BASICS:
Place 1 cup plain 2% reduced fat Greek yogurt in a blender. Add your favorite flavor combination to make-
TROPICAL
Add 1 c. cubed peeled fresh pineapple, 1 c. diced peeled mango, 1/4 c. fresh orange juice, 3 tbsp. agave nectar, 2 tsp. fresh lime juice, and a dash of salt to blender; process until smooth. Add 1 cup of crushed ice; process until smooth.
ORANGE CREAM
Add 1 c. orange sherbet, 1 tsp. grated orange rind, 3/4 c. fresh orange sections(about 1 large orange), and 1/2 tsp. vanilla to blender; process until smooth. Add 1 c. ice; process until smooth. Pour into glasses; top evenly with 2 tbsp. coarsely chopped cinnamon roasted almonds. Serve immediately.
CROCKPOT WEDNESDAY
Today's recipe comes from TASTE OF HOME and can be used as a side dish or for dipping tortilla or corn chips. I think it would go very well with burgers or barbecue chicken also.
SWEET AND SPICY BEANS
1 (16oz.) can kidney beans, rinsed and drained
1(15 1/4 oz.) can whole kernel corn, drained
1 (15 oz.) can garbanzo beans or chickpeas, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
1(15 oz.) can chili with beans
1 c. barbecue sauce
1 c. salsa
1/3 c. Packed brown sugar
1/4 tsp. hot pepper sauce
chopped green onions, optional
In a 4 or 5 qt. slow cooker, combine the first nine ingredients. Cover and cook on LOW for 5-6 hours. Top with green onions, if desired.
SWEET AND SPICY BEANS
1 (16oz.) can kidney beans, rinsed and drained
1(15 1/4 oz.) can whole kernel corn, drained
1 (15 oz.) can garbanzo beans or chickpeas, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
1(15 oz.) can chili with beans
1 c. barbecue sauce
1 c. salsa
1/3 c. Packed brown sugar
1/4 tsp. hot pepper sauce
chopped green onions, optional
In a 4 or 5 qt. slow cooker, combine the first nine ingredients. Cover and cook on LOW for 5-6 hours. Top with green onions, if desired.
TUESDAY'S TREAT
S'mores are always a special treat around the campfire. With this recipe you won't have to wait for the chance to build a campfire. You'll be able to enjoy s'mores every day! It comes from the current issue of CUISINE AT HOME.
S'MORE COOKIES
1 c. all-purpose flour
3/4 c. fine graham cracker crumbs
1/2 tsp. EACH baking soda and kosher salt
1 stick UNSALTED butter, softened (8 tbsp.)
1/2 c. creamy peanut butter
1/2 c. EACH granulated sugar and packed brown sugar
1 egg
1 tsp. vanilla
24 large marshmallows, halved horizontally
48 Hershey's chocolate bar pieces (4 pieces)
Preheat oven to 375.
Whisk together flour, graham cracker crumbs, baking soda, and salt in a bowl.
Cream peanut butter and sugars in a large bowl with a mixer on medium speed until light and fluffy, 5 minutes. Beat in egg and vanilla until incorporated. Blend in flour on low speed just until incorporated.
Scoop dough by tbsp. onto ungreased baking sheets.
Bake cookies 4 minutes. Top each with a marshmallow half and bake until golden, 4-5 minutes more. Transfer cookies to cooling racks, press chocolate pieces on top, and let stand 5 minutes.
S'MORE COOKIES
1 c. all-purpose flour
3/4 c. fine graham cracker crumbs
1/2 tsp. EACH baking soda and kosher salt
1 stick UNSALTED butter, softened (8 tbsp.)
1/2 c. creamy peanut butter
1/2 c. EACH granulated sugar and packed brown sugar
1 egg
1 tsp. vanilla
24 large marshmallows, halved horizontally
48 Hershey's chocolate bar pieces (4 pieces)
Preheat oven to 375.
Whisk together flour, graham cracker crumbs, baking soda, and salt in a bowl.
Cream peanut butter and sugars in a large bowl with a mixer on medium speed until light and fluffy, 5 minutes. Beat in egg and vanilla until incorporated. Blend in flour on low speed just until incorporated.
Scoop dough by tbsp. onto ungreased baking sheets.
Bake cookies 4 minutes. Top each with a marshmallow half and bake until golden, 4-5 minutes more. Transfer cookies to cooling racks, press chocolate pieces on top, and let stand 5 minutes.
MEATLESS MONDAY
As I have said many times before,"I never met a potato I didn't like." I'm always looking for new ways to prepare potatoes or add a twist to an old favorite recipe. Today's recipe takes fried potatoes and kicks them up a notch. It comes from the current issue of CUISINE AT HOME.
SKILLET POTATOES WITH APPLE AND ONION
Heat: 3 tbsp. oil
Add:
1 1/2 lb. russet potatoes, peeled, quartered, and sliced 1/4 inch thick
1 yellow onion, diced
salt and black pepper to taste
1 sweet, tart apple, cored and diced (such as Braeburn or Honey Crisp)
Heat oil in a 10 inch skillet(preferably cast iron) over medium until it shimmers.
Add potatoes and onion to hot oil; season with salt and pepper. Cover and cook potatoes, stirring every 5 minutes, for 15-20 minutes. Add apple, cover, and cook until potatoes are tender, 5 minutes more.
SKILLET POTATOES WITH APPLE AND ONION
Heat: 3 tbsp. oil
Add:
1 1/2 lb. russet potatoes, peeled, quartered, and sliced 1/4 inch thick
1 yellow onion, diced
salt and black pepper to taste
1 sweet, tart apple, cored and diced (such as Braeburn or Honey Crisp)
Heat oil in a 10 inch skillet(preferably cast iron) over medium until it shimmers.
Add potatoes and onion to hot oil; season with salt and pepper. Cover and cook potatoes, stirring every 5 minutes, for 15-20 minutes. Add apple, cover, and cook until potatoes are tender, 5 minutes more.
Tuesday, August 27, 2013
SEAFOOD SUNDAY
Today's recipe gives a whole new meaning to "fish sticks". In my mind fish sticks are those rectangular shaped pieces of "mystery fish" that often tasted like the box they came from. I remember having them every Friday in the school cafeteria and dreading to see Friday come because of them. Rachael Ray printed this recipe in her magazine encouraging kids to get in the kitchen and help with dinner. I think it's a winner.
CRISPY FISH STICKS
3/4 c. panko breadcrumbs
1/2 c. yellow cornmeal
salt and pepper
1/2 tsp. sweet paprika
1 1/2 lbs. skinless cod or halibut fillets (1 inch thick)
1/2 c. low-fat buttermilk
2/3 c. mayonnaise
3 tbsp. ketchup
2 tbsp. finely chopped dill pickle
6 tbsp. EVOO
carrot and celery sticks
Toss the panko, cornmeal, 3/4 tsp. salt, 1/4 tsp. pepper and the paprika in a medium bowl.
Cut the fish crosswise (against the grain) into 1 inch wide strips. Lay the fish in a pie plate and pour the buttermilk on top.
Stir the mayo, ketchup and chopped pickle in a small bowl and set aside.
Remove the fish from the buttermilk one piece at a time, place in the bowl with the crumb mixture and coat all over. Transfer the fish to a plate.
Heat 3 tbsp. of the EVOO in a large cast-iron skillet over medium-high heat until hot, about 5 minutes. Add half the fish sticks and cook, turning once with tongs, until crisp and golden on both sides, about 5 minutes. Repeat with the remaining oil and fish. Serve with the sauce and vegetable sticks.
CRISPY FISH STICKS
3/4 c. panko breadcrumbs
1/2 c. yellow cornmeal
salt and pepper
1/2 tsp. sweet paprika
1 1/2 lbs. skinless cod or halibut fillets (1 inch thick)
1/2 c. low-fat buttermilk
2/3 c. mayonnaise
3 tbsp. ketchup
2 tbsp. finely chopped dill pickle
6 tbsp. EVOO
carrot and celery sticks
Toss the panko, cornmeal, 3/4 tsp. salt, 1/4 tsp. pepper and the paprika in a medium bowl.
Cut the fish crosswise (against the grain) into 1 inch wide strips. Lay the fish in a pie plate and pour the buttermilk on top.
Stir the mayo, ketchup and chopped pickle in a small bowl and set aside.
Remove the fish from the buttermilk one piece at a time, place in the bowl with the crumb mixture and coat all over. Transfer the fish to a plate.
Heat 3 tbsp. of the EVOO in a large cast-iron skillet over medium-high heat until hot, about 5 minutes. Add half the fish sticks and cook, turning once with tongs, until crisp and golden on both sides, about 5 minutes. Repeat with the remaining oil and fish. Serve with the sauce and vegetable sticks.
Saturday, August 24, 2013
SALAD SATURDAY
I've discovered that homemade salad dressings are better than store bought. They usually contain less sodium and fat, not to mention, they don't sit in the refrigerator for months. I'm sure most people discovered this a long time ago. It just takes me awhile longer! DUH! Today's salad comes from the current issue of TASTE OF HOME. It would be great to take to covered dish events or serve at home when entertaining.
SPINACH SALAD WITH POPPY SEED DRESSING
4 cups fresh baby spinach
4 cups torn iceberg lettuce
1 1/2 c. sliced fresh mushrooms
1/2 lb. bacon strips, cooked and crumbled (I will probably use the bacon crumbles that are prepackaged at the grocer)
DRESSING:
1/4 c. red wine vinegar
1/4 c. chopped red onion
3 tbsp. sugar
3/4 tsp. salt (I will omit or cut the amount)
1/4 tsp. ground mustard
1/2 c. canola oil
1 1/2 tsp poppy seeds
In a large bowl, combine spinach, lettuce, mushrooms, and bacon. Place vinegar, onion, sugar, salt, and mustard in blender. While processing, gradually add oil in a steady stream. Transfer to a bowl; stir in poppy seeds.
Divide salad among 6 plates; drizzle with dressing.
SPINACH SALAD WITH POPPY SEED DRESSING
4 cups fresh baby spinach
4 cups torn iceberg lettuce
1 1/2 c. sliced fresh mushrooms
1/2 lb. bacon strips, cooked and crumbled (I will probably use the bacon crumbles that are prepackaged at the grocer)
DRESSING:
1/4 c. red wine vinegar
1/4 c. chopped red onion
3 tbsp. sugar
3/4 tsp. salt (I will omit or cut the amount)
1/4 tsp. ground mustard
1/2 c. canola oil
1 1/2 tsp poppy seeds
In a large bowl, combine spinach, lettuce, mushrooms, and bacon. Place vinegar, onion, sugar, salt, and mustard in blender. While processing, gradually add oil in a steady stream. Transfer to a bowl; stir in poppy seeds.
Divide salad among 6 plates; drizzle with dressing.
Friday, August 23, 2013
FAMILY FAVORITE FRIDAY
I love one pot meals. It really helps after a busy day to spend less time in the kitchen. Today's recipe is perfect for the family when you are short on time and want to get out of the kitchen. It comes from the current issue of TASTE OF HOME.
SAUSAGE & VEGETABLE SKILLET DINNER
1 tbsp. olive oil
1 large onion, chopped
1 pkg.(12oz.) fully cooked Italian chicken sausage links cut into 1 inch pieces
3 garlic cloves. minced
1/4 tsp. crushed red pepper flakes
8 medium red potatoes(about 2 lbs.), thinly sliced
1 pkg. (10 oz.) frozen corn
1 1/4 c. vegetable broth
1/4 tsp. pepper
2 c. fresh baby spinach
In a 12 inch skillet, heat the oil over medium-high heat. Add the onion and chicken sausage; cook and stir until the onion is tender and sausage is browned. Add garlic and crushed red pepper flakes; cook 1 minute longer.
Add the red potatoes, corn, vegetable broth and pepper; bring to a boil. Reduce heat; simmer, covered for 12-15 minutes or until potatoes are tender. Add spinach; cook just until wilted.
SAUSAGE & VEGETABLE SKILLET DINNER
1 tbsp. olive oil
1 large onion, chopped
1 pkg.(12oz.) fully cooked Italian chicken sausage links cut into 1 inch pieces
3 garlic cloves. minced
1/4 tsp. crushed red pepper flakes
8 medium red potatoes(about 2 lbs.), thinly sliced
1 pkg. (10 oz.) frozen corn
1 1/4 c. vegetable broth
1/4 tsp. pepper
2 c. fresh baby spinach
In a 12 inch skillet, heat the oil over medium-high heat. Add the onion and chicken sausage; cook and stir until the onion is tender and sausage is browned. Add garlic and crushed red pepper flakes; cook 1 minute longer.
Add the red potatoes, corn, vegetable broth and pepper; bring to a boil. Reduce heat; simmer, covered for 12-15 minutes or until potatoes are tender. Add spinach; cook just until wilted.
Thursday, August 22, 2013
THIRSTY THURSDAY
This smoothie would make a great breakfast or midday snack. It's easy to throw together and delicious.
STRAWBERRY LEMONADE SMOOTHIE
2 c. lemonade
1/4 c. (6oz.) lemon yogurt
1/2 tsp. vanilla
2 c. frozen unsweetened strawberries
Place all ingredients in a blender; cover and process 15 seconds or until blended. Serve immediately.
4 servings
STRAWBERRY LEMONADE SMOOTHIE
2 c. lemonade
1/4 c. (6oz.) lemon yogurt
1/2 tsp. vanilla
2 c. frozen unsweetened strawberries
Place all ingredients in a blender; cover and process 15 seconds or until blended. Serve immediately.
4 servings
CROCKPOT WEDNESDAY
I love potatoes and I think I could eat them every day. Today's recipe sounds like a keeper! It comes from the current issue of TASTE OF HOME.
SLOW-COOKED RANCH POTATOES
6 bacon strips, chopped
2 1/2 lbs. small red potatoes, cubed
1 pkg. cream cheese, softened-8oz.
1 can (10 3/4 oz.) condensed cream of potato soup, undiluted
1/4 c. 2% milk
1 envelope buttermilk ranch salad dressing mix
3 tbsp. thinly sliced green onions
In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Drain drippings, reserving 1 tbsp.
Place potatoes in a 3 qt. slow cooker. In a bowl, beat the cream cheese, soup, milk, dressing mix and reserved drippings until blended; stir in potatoes. Sprinkle with bacon.
Cook, covered, on LOW 7-8 hours or until potatoes are tender. Top with green onions.
SLOW-COOKED RANCH POTATOES
6 bacon strips, chopped
2 1/2 lbs. small red potatoes, cubed
1 pkg. cream cheese, softened-8oz.
1 can (10 3/4 oz.) condensed cream of potato soup, undiluted
1/4 c. 2% milk
1 envelope buttermilk ranch salad dressing mix
3 tbsp. thinly sliced green onions
In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Drain drippings, reserving 1 tbsp.
Place potatoes in a 3 qt. slow cooker. In a bowl, beat the cream cheese, soup, milk, dressing mix and reserved drippings until blended; stir in potatoes. Sprinkle with bacon.
Cook, covered, on LOW 7-8 hours or until potatoes are tender. Top with green onions.
Tuesday, August 20, 2013
TUESDAY'S TREAT
Muffins are so versatile. They are great for a quick breakfast, easy to tuck into a lunchbox, and already in individual servings. Today's recipe features Granny Smith apples, which add a healthy twist. It comes from the current issue of COOKING WITH PAULA DEEN.
APPLE CREAM CHEESE MUFFINS
3 1/4 c. all-purpose flour
1 tbsp. baking powder
2 tsp. ground cinnamon, divided
1 tsp. salt
1 (8oz.) pkg. cream cheese, softened and divided
2 c. granulated sugar, divided
1/4 tsp. almond extract
1/3 c. firmly packed light brown sugar
2 tbsp. butter, softened
1/2 c. vegetable oil
1/3 c. whole milk
2 large eggs
1 c. peeled and shredded Granny Smith apple
Preheat oven to 350. Line 12 jumbo-size muffin cups with paper liners.
In a medium bowl, whisk together 3 c. flour, baking powder, 1 tsp. cinnamon, and salt; set aside. In a medium bowl, beat 4 oz. cream cheese, 1/2 c. granulated sugar, and almond extract at medium speed with a mixer until smooth; set aside. In a small bowl, stir together brown sugar, remaining 1/4 c. flour, and remaining tsp. cinnamon. Using a pastry blender, cut in softened butter until mixture is crumbly; set topping aside.
In a large bowl, beat remaining 4 oz. cream cheese and remaining 1 1/2 c. granulated sugar at medium speed with a mixer until fluffy. Add vegetable oil and milk, beating until smooth. Add eggs, beating until combined. Stir in shredded apple and flour mixture until well combined.
Divide batter among prepared muffin cups. Divide cream cheese mixture among muffin cups, dropping into center of batter. Sprinkle batter with topping.
Bake 30-35 minutes or until golden brown.
APPLE CREAM CHEESE MUFFINS
3 1/4 c. all-purpose flour
1 tbsp. baking powder
2 tsp. ground cinnamon, divided
1 tsp. salt
1 (8oz.) pkg. cream cheese, softened and divided
2 c. granulated sugar, divided
1/4 tsp. almond extract
1/3 c. firmly packed light brown sugar
2 tbsp. butter, softened
1/2 c. vegetable oil
1/3 c. whole milk
2 large eggs
1 c. peeled and shredded Granny Smith apple
Preheat oven to 350. Line 12 jumbo-size muffin cups with paper liners.
In a medium bowl, whisk together 3 c. flour, baking powder, 1 tsp. cinnamon, and salt; set aside. In a medium bowl, beat 4 oz. cream cheese, 1/2 c. granulated sugar, and almond extract at medium speed with a mixer until smooth; set aside. In a small bowl, stir together brown sugar, remaining 1/4 c. flour, and remaining tsp. cinnamon. Using a pastry blender, cut in softened butter until mixture is crumbly; set topping aside.
In a large bowl, beat remaining 4 oz. cream cheese and remaining 1 1/2 c. granulated sugar at medium speed with a mixer until fluffy. Add vegetable oil and milk, beating until smooth. Add eggs, beating until combined. Stir in shredded apple and flour mixture until well combined.
Divide batter among prepared muffin cups. Divide cream cheese mixture among muffin cups, dropping into center of batter. Sprinkle batter with topping.
Bake 30-35 minutes or until golden brown.
Monday, August 19, 2013
MEATLESS MONDAY
I'm always trying to sneak broccoli in on the Hubby. This recipe ought to do the trick! It comes from the current issue of COOKING LIGHT.
TWO-CHEESE MAC AND CHEESE
10 ounces large elbow macaroni
2 tbsp. canola oil
3 garlic cloves, crushed
2 1/4 c. unsalted chicken stock, divided
1/2 c. 2% reduced-fat milk
8 tsp. all-purpose flour
4 oz. 1/3 less-fat cream cheese
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
cooking spray
3 oz. extra-sharp cheddar cheese, shredded (about 3/4 c.)
Cook pasta according to package directions, omitting salt and fat; drain. Set aside.
Preheat broiler to high.
Heat a dutch oven over medium heat. Add oil to the pan; swirl to coat. Add garlic to pan; cook 3 minutes or until garlic is fragrant, stirring frequently(do not brown). Stir in 1 cup stock; bring to a boil. Cook 1 minute. Combine remaining 1 1/4 c. stock, milk, and flour; stir with a whisk until flour dissolves. Add milk mixture to garlic mixture, stirring with a whisk. Bring to a boil; cook 5 minutes or until mixture begins to thicken. Remove milk mixture from heat; add cream cheese, stirring until smooth. Stir in salt and pepper. Add cooked pasta to milk mixture, tossing to coat. Let stand 5 minutes. Pour pasta mixture into a 2 qt. baking dish coated with cooking spray. Sprinkle cheddar evenly over pasta mixture. Broil 3 minutes or until cheese melts and begins to brown. Let stand 5 minutes.
FOR THE ROASTED BROCCOLI AND RED BELL PEPPER
Preheat oven to 400. Place 6 cups broccoli florets, 1 sliced red bell pepper, 2 sliced garlic cloves, 2 tbsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. freshly ground black pepper on a jelly-roll pan; toss to coat. Bake vegetables at 400 for 10 minutes or until lightly browned, stirring after 5 minutes.
TWO-CHEESE MAC AND CHEESE
10 ounces large elbow macaroni
2 tbsp. canola oil
3 garlic cloves, crushed
2 1/4 c. unsalted chicken stock, divided
1/2 c. 2% reduced-fat milk
8 tsp. all-purpose flour
4 oz. 1/3 less-fat cream cheese
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
cooking spray
3 oz. extra-sharp cheddar cheese, shredded (about 3/4 c.)
Cook pasta according to package directions, omitting salt and fat; drain. Set aside.
Preheat broiler to high.
Heat a dutch oven over medium heat. Add oil to the pan; swirl to coat. Add garlic to pan; cook 3 minutes or until garlic is fragrant, stirring frequently(do not brown). Stir in 1 cup stock; bring to a boil. Cook 1 minute. Combine remaining 1 1/4 c. stock, milk, and flour; stir with a whisk until flour dissolves. Add milk mixture to garlic mixture, stirring with a whisk. Bring to a boil; cook 5 minutes or until mixture begins to thicken. Remove milk mixture from heat; add cream cheese, stirring until smooth. Stir in salt and pepper. Add cooked pasta to milk mixture, tossing to coat. Let stand 5 minutes. Pour pasta mixture into a 2 qt. baking dish coated with cooking spray. Sprinkle cheddar evenly over pasta mixture. Broil 3 minutes or until cheese melts and begins to brown. Let stand 5 minutes.
FOR THE ROASTED BROCCOLI AND RED BELL PEPPER
Preheat oven to 400. Place 6 cups broccoli florets, 1 sliced red bell pepper, 2 sliced garlic cloves, 2 tbsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. freshly ground black pepper on a jelly-roll pan; toss to coat. Bake vegetables at 400 for 10 minutes or until lightly browned, stirring after 5 minutes.
Sunday, August 18, 2013
SEAFOOD SUNDAY
Eating fish has many health benefits. It is suggested that people who eat one to two servings of oily fish a week may add 2 years to their life. Seafood is a high quality source of protein with very little unhealthy saturated fat, therefore heart healthy. Fish contains a variety of important nutrients and antioxidants. Salmon is one of my favorite kinds of seafood. If you can find a good source of fresh salmon it is even better. Today's recipe is from the current issue of COOKING LIGHT.
QUICK BROILED SALMON WITH VEGETABLES
4 (6oz.) salmon filets (about 1 inch thick)
3/8 tsp. kosher salt, divided
1/2 tsp. freshly ground black pepper, divided
1 c. sliced red bell pepper
1 c. vertically sliced onion
1 c. snow peas, trimmed
2 tbsp. rice wine vinegar, divided
2 tbsp. lower-sodium soy sauce
1 1/2 tbsp. honey
1 tbsp. water
2 tsp. canola oil
2 tsp. sambal oelek (ground fresh chile paste)
1/2 tsp. cornstarch
3 garlic cloves, sliced
2 (1/2 inch) pieces fresh ginger
Preheat broiler to high.
Place a jelly roll pan in oven; preheat pan for 5 minutes. Sprinkle fillets evenly with 1/4 tsp. salt and 1/4 tsp. black pepper. Arrange fillets, skin sides down, on pan. Broil fish 5 minutes.
Combine remaining 1/8 tsp. salt, remaining 1/4 tsp. black pepper, bell pepper, onion, snow peas, and 1 tbsp. vinegar in a medium bowl. Arrange the bell pepper mixture on pan with fish; broil 3 minutes.
Combine remaining 1 tbsp.rice wine vinegar, soy sauce, and remaining ingredients in a microwave-safe bowl. Microwave at HIGH 2 minutes. Stir; let stand 5 minutes. Discard ginger pieces. Serve sauce with fish and vegetables.
QUICK BROILED SALMON WITH VEGETABLES
4 (6oz.) salmon filets (about 1 inch thick)
3/8 tsp. kosher salt, divided
1/2 tsp. freshly ground black pepper, divided
1 c. sliced red bell pepper
1 c. vertically sliced onion
1 c. snow peas, trimmed
2 tbsp. rice wine vinegar, divided
2 tbsp. lower-sodium soy sauce
1 1/2 tbsp. honey
1 tbsp. water
2 tsp. canola oil
2 tsp. sambal oelek (ground fresh chile paste)
1/2 tsp. cornstarch
3 garlic cloves, sliced
2 (1/2 inch) pieces fresh ginger
Preheat broiler to high.
Place a jelly roll pan in oven; preheat pan for 5 minutes. Sprinkle fillets evenly with 1/4 tsp. salt and 1/4 tsp. black pepper. Arrange fillets, skin sides down, on pan. Broil fish 5 minutes.
Combine remaining 1/8 tsp. salt, remaining 1/4 tsp. black pepper, bell pepper, onion, snow peas, and 1 tbsp. vinegar in a medium bowl. Arrange the bell pepper mixture on pan with fish; broil 3 minutes.
Combine remaining 1 tbsp.rice wine vinegar, soy sauce, and remaining ingredients in a microwave-safe bowl. Microwave at HIGH 2 minutes. Stir; let stand 5 minutes. Discard ginger pieces. Serve sauce with fish and vegetables.
Saturday, August 17, 2013
SATURDAY'S SALAD
Today's recipe comes from the current issue of COOKING WITH PAULA DEEN. I like the fact that it uses packaged cheese-filled raviolis making it easy and quick. The other ingredients are simple and are probably already in your pantry.
VEG-OUT PASTA SALAD
1 (9oz.) package cheese-filled ravioli
2 cups fresh broccoli florets
2 carrots, thinly sliced
1/4 c. red wine vinegar
3 tbsp. olive oil
1 tsp. Dijon mustard
1 tsp. dried Italian seasoning
1/4 tsp. garlic salt
1/4 tsp. ground black pepper
Cook pasta according to package directions, adding broccoli and carrots during the last 2 minutes of cooking time; drain well.
In a large bowl, whisk together vinegar and remaining ingredients. Add pasta and vegetables, tossing to coat. Cover and chill at least 4 hours before serving.
VEG-OUT PASTA SALAD
1 (9oz.) package cheese-filled ravioli
2 cups fresh broccoli florets
2 carrots, thinly sliced
1/4 c. red wine vinegar
3 tbsp. olive oil
1 tsp. Dijon mustard
1 tsp. dried Italian seasoning
1/4 tsp. garlic salt
1/4 tsp. ground black pepper
Cook pasta according to package directions, adding broccoli and carrots during the last 2 minutes of cooking time; drain well.
In a large bowl, whisk together vinegar and remaining ingredients. Add pasta and vegetables, tossing to coat. Cover and chill at least 4 hours before serving.
Friday, August 16, 2013
FRIDAY'S FAMILY FAVORITE
I don't know many people who don't like fried chicken, including myself. An iron skillet is the perfect place to fry chicken. The heavy-duty metal keeps the oil cooking at an even temperature rather than dipping drastically every tie ingredients are added. This is the key to non-greasy fried food. The recipe comes from EVERYDAY WITH RACHAEL RAY.
SKILLET-FRIED CHICKEN
1/4 c. packed dark brown sugar
3 tbsp. Worcestershire sauce
1 tbsp. hot sauce, such as Tabasco
salt and pepper
4 chicken thighs
4 chicken drumsticks
1 1/4 c. flour
2 tsp. cayenne
2 tsp. garlic powder
2 tsp. baking powder
2 tsp. paprika
1 egg
3 c. plus 1 tbsp. vegetable oil
In a medium saucepan, bring 4 cups water, the brown sugar, Worcestershire, hot sauce, 2 tbsp. salt and 1 tbsp. pepper to simmer over medium-high heat, stirring until the sugar dissolves. Transfer to a large, heatproof bowl and let cool to room temperature. Add the chicken (make sure it is submerged completely) and refrigerate for at least 3 hours or overnight. Remove the chicken from the brine and pat dry.
In a bowl, whisk the flour, cayenne, garlic powder, baking powder, paprika, 2 tsp. salt and 1 tsp. pepper. In another bowl whisk 1 1/2 c. water, the egg and 1 tbsp. oil. Slowly whisk the flour mixture into the liquid mixture.
In a large (10-12 inch) cast-iron skillet, heat the remaining 3 cups oil until it registers 325 on an instant read thermometer. Working with half of the chicken, dip each piece into the batter, let the excess drip off, then add to the skillet (the chicken won't be entirely submerged in the oil). Fry, turning once, until the chicken is deep golden-brown, 12-14 minutes. Transfer to paper towels to drain. Increase the heat, if necessary, to bring the oil back to 325. Batter and fry the remaining chicken, then transfer to paper towels to drain.
SKILLET-FRIED CHICKEN
1/4 c. packed dark brown sugar
3 tbsp. Worcestershire sauce
1 tbsp. hot sauce, such as Tabasco
salt and pepper
4 chicken thighs
4 chicken drumsticks
1 1/4 c. flour
2 tsp. cayenne
2 tsp. garlic powder
2 tsp. baking powder
2 tsp. paprika
1 egg
3 c. plus 1 tbsp. vegetable oil
In a medium saucepan, bring 4 cups water, the brown sugar, Worcestershire, hot sauce, 2 tbsp. salt and 1 tbsp. pepper to simmer over medium-high heat, stirring until the sugar dissolves. Transfer to a large, heatproof bowl and let cool to room temperature. Add the chicken (make sure it is submerged completely) and refrigerate for at least 3 hours or overnight. Remove the chicken from the brine and pat dry.
In a bowl, whisk the flour, cayenne, garlic powder, baking powder, paprika, 2 tsp. salt and 1 tsp. pepper. In another bowl whisk 1 1/2 c. water, the egg and 1 tbsp. oil. Slowly whisk the flour mixture into the liquid mixture.
In a large (10-12 inch) cast-iron skillet, heat the remaining 3 cups oil until it registers 325 on an instant read thermometer. Working with half of the chicken, dip each piece into the batter, let the excess drip off, then add to the skillet (the chicken won't be entirely submerged in the oil). Fry, turning once, until the chicken is deep golden-brown, 12-14 minutes. Transfer to paper towels to drain. Increase the heat, if necessary, to bring the oil back to 325. Batter and fry the remaining chicken, then transfer to paper towels to drain.
THIRSTY THURSDAY
I have really come to appreciate almond milk. Unsweetened, it contains half the calories of skim milk. It is tasty and I use it on cereal and in smoothies. I was excited to find this recipe for hot chocolate made with almond milk. I'm definitely going to give it a try.
ALMOND HOT CHOCOLATE
1 qt. unsweetened almond milk
2/3 c. unsweetened cocoa powder
2/3 c. honey (wildflower or clover)
1 tsp. pure vanilla extract (optional)
9-12 large gluten-free marshmallows, cut in half (optional)
In a medium saucepan, cook the almond milk, cocoa, and honey over medium heat, whisking constantly until piping hot, about 5 minutes. Stir in the vanilla, if using.
Pour the hot chocolate into mugs. Top with halved marshmallows, if using.
ALMOND HOT CHOCOLATE
1 qt. unsweetened almond milk
2/3 c. unsweetened cocoa powder
2/3 c. honey (wildflower or clover)
1 tsp. pure vanilla extract (optional)
9-12 large gluten-free marshmallows, cut in half (optional)
In a medium saucepan, cook the almond milk, cocoa, and honey over medium heat, whisking constantly until piping hot, about 5 minutes. Stir in the vanilla, if using.
Pour the hot chocolate into mugs. Top with halved marshmallows, if using.
Thursday, August 15, 2013
CROCKPOT WEDNESDAY
The newest edition of TASTE OF HOME had some delicious sounding crockpot recipes this month. Today I will share EASY SLOW COOKER MAC AND CHEESE.
2 c. uncooked elbow macaroni
1 can (10 3/4 oz.) condensed cheddar cheese soup, undiluted
1 c. 2% milk
1/2 c. sour cream
1/4 c. butter, cubed
1/2 tsp onion powder
1/4 tsp white pepper
1/8 tsp. salt
1 c. (4oz.) shredded cheddar cheese
1 c. (4oz.) shredded fontina cheese
1 c. (4oz.) shredded provolone cheese
Cook macaroni according to package directions for al dente. Meanwhile, in a large saucepan, combine soup, milk, sour cream, butter, and seasonings; cook and stir over medium-low heat until blended. Stir in cheeses until melted.
Drain pasta; transfer to a greased 3 qt. slow cooker. Stir in cheese mixture. Cook, covered, on LOW 1-2 hours or until heated through.
2 c. uncooked elbow macaroni
1 can (10 3/4 oz.) condensed cheddar cheese soup, undiluted
1 c. 2% milk
1/2 c. sour cream
1/4 c. butter, cubed
1/2 tsp onion powder
1/4 tsp white pepper
1/8 tsp. salt
1 c. (4oz.) shredded cheddar cheese
1 c. (4oz.) shredded fontina cheese
1 c. (4oz.) shredded provolone cheese
Cook macaroni according to package directions for al dente. Meanwhile, in a large saucepan, combine soup, milk, sour cream, butter, and seasonings; cook and stir over medium-low heat until blended. Stir in cheeses until melted.
Drain pasta; transfer to a greased 3 qt. slow cooker. Stir in cheese mixture. Cook, covered, on LOW 1-2 hours or until heated through.
TASTY TUESDAY
Home made cookies can't be beat. Today I am sharing two recipes, one from TASTE OF HOME and another from SOUTHERN LIVING. These would be great for the school lunch box or for a special treat. Even though they both have butter each has healthy oatmeal and dark chocolate and the second has less fat.
CHEWY GOOD OATMEAL COOKIES
1 c. butter, softened
1 c. packed brown sugar
1/2 c. sugar
2 eggs
1 tbsp. honey
2 tsp. vanilla
2 1/2 c. quick cooking oats
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 1/3 c. dried cherries
1 c. white baking chips
1 c. chopped macadamia nuts
In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, honey, and vanilla. In another bowl, mix the oats, flour, baking soda, salt and cinnamon; gradually beat into the creamed mixture. Stir in the remaining ingredients.
Drop dough by rounded tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350 for 10-12 minutes or until golden brown. Cool on pan for 2 minutes; remove to wire racks to cool.
YIELD: 3 1/2 dozen
DARK CHOCOLATE CHUNK COOKIES
3/4 c. uncooked regular oats
1/4 c. butter, softened
3/4 c. firmly packed light brown sugar
1/2 c. granulated sugar
2 large eggs
1 tsp. vanilla
1 3/4 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. slat
1/4 tsp. baking powder
3 (4oz.) bittersweet chocolate baking bars, coarsley chopped and divided
Parchment paper
Preheat oven to 400.
Bake oats in a 9 inch pie plate 10-12 minutes or until toasted and fragrant, stirring halfway through. Cool completely on a wire rack(about 30 minutes). Process oats in a blender or food processor 1 minute until finely ground.
Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until fluffy. Add eggs and vanilla, beating just until blended.
Stir together flour, next 3 ingredients, and ground oats in a small bowl; gradually add to the butter mixture, beating just until blended, after each addition. Fold in 2 1/4 cups chopped chocolate (about 2 bars) just until combined. Cover dough, and chill 8-12 hours.
Preheat oven to 350. Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets (about 6 per sheet)
Bake at 350 for 10-12 minutes or until golden brown; press remaining chocolate into cookies. Remove from baking sheets to wire racks; cool completely (about 15 minutes).
CHEWY GOOD OATMEAL COOKIES
1 c. butter, softened
1 c. packed brown sugar
1/2 c. sugar
2 eggs
1 tbsp. honey
2 tsp. vanilla
2 1/2 c. quick cooking oats
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 1/3 c. dried cherries
1 c. white baking chips
1 c. chopped macadamia nuts
In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, honey, and vanilla. In another bowl, mix the oats, flour, baking soda, salt and cinnamon; gradually beat into the creamed mixture. Stir in the remaining ingredients.
Drop dough by rounded tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350 for 10-12 minutes or until golden brown. Cool on pan for 2 minutes; remove to wire racks to cool.
YIELD: 3 1/2 dozen
DARK CHOCOLATE CHUNK COOKIES
3/4 c. uncooked regular oats
1/4 c. butter, softened
3/4 c. firmly packed light brown sugar
1/2 c. granulated sugar
2 large eggs
1 tsp. vanilla
1 3/4 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. slat
1/4 tsp. baking powder
3 (4oz.) bittersweet chocolate baking bars, coarsley chopped and divided
Parchment paper
Preheat oven to 400.
Bake oats in a 9 inch pie plate 10-12 minutes or until toasted and fragrant, stirring halfway through. Cool completely on a wire rack(about 30 minutes). Process oats in a blender or food processor 1 minute until finely ground.
Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until fluffy. Add eggs and vanilla, beating just until blended.
Stir together flour, next 3 ingredients, and ground oats in a small bowl; gradually add to the butter mixture, beating just until blended, after each addition. Fold in 2 1/4 cups chopped chocolate (about 2 bars) just until combined. Cover dough, and chill 8-12 hours.
Preheat oven to 350. Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets (about 6 per sheet)
Bake at 350 for 10-12 minutes or until golden brown; press remaining chocolate into cookies. Remove from baking sheets to wire racks; cool completely (about 15 minutes).
Monday, August 12, 2013
MEATLESS MONDAY
Week nights can be hectic with little time to spend on preparing dinner. Today's recipe is quick and easy and uses simple ingredients. Just add some crusty French bread for a delicious week night meal. It comes from EVERYDAY WITH RACHAEL RAY.
CHEESE RAVIOLI WITH MUSHROOMS AND SPINACH
2 pkg. (about 9 oz. each) fresh or 1 pkg.(about 20 oz.) frozen cheese ravioli
3 tbsp. butter
1/4-1/3 c. fresh breadcrumbs
salt and pepper
1 pkg. (8oz.) sliced white mushrooms
3 garlic cloves, finely chopped
8 oz. baby spinach
EVOO for drizzling
In a large pot of boiling, salted water, cook the ravioli according to package directions. Drain, reserving 1/2 cup of the cooking water.
Meanwhile, in a skillet, melt 1 tbsp. butter over medium heat. Stir in the breadcrumbs and season lightly with salt and pepper. Toast until golden, 3 minutes. Transfer to a plate. Wipe out the skillet.
Return the skillet to medium-high heat. Add 1 tbsp. butter and melt. Add the mushrooms; season with salt and pepper. Cook, stirring, until the mushrooms are tender and browned, about 8 minutes. Add the garlic and cook for 1 minute. Add the spinach in handfuls, tossing to wilt.
Add the reserved pasta water and the ravioli to the mushrooms and spinach. Stir in the remaining 1 tbsp. butter; toss.
To serve, top the ravioli with the breadcrumbs. Drizzle with EVOO.
** Stir in a pinch of red pepper with the mushrooms to add a spicy note.
CHEESE RAVIOLI WITH MUSHROOMS AND SPINACH
2 pkg. (about 9 oz. each) fresh or 1 pkg.(about 20 oz.) frozen cheese ravioli
3 tbsp. butter
1/4-1/3 c. fresh breadcrumbs
salt and pepper
1 pkg. (8oz.) sliced white mushrooms
3 garlic cloves, finely chopped
8 oz. baby spinach
EVOO for drizzling
In a large pot of boiling, salted water, cook the ravioli according to package directions. Drain, reserving 1/2 cup of the cooking water.
Meanwhile, in a skillet, melt 1 tbsp. butter over medium heat. Stir in the breadcrumbs and season lightly with salt and pepper. Toast until golden, 3 minutes. Transfer to a plate. Wipe out the skillet.
Return the skillet to medium-high heat. Add 1 tbsp. butter and melt. Add the mushrooms; season with salt and pepper. Cook, stirring, until the mushrooms are tender and browned, about 8 minutes. Add the garlic and cook for 1 minute. Add the spinach in handfuls, tossing to wilt.
Add the reserved pasta water and the ravioli to the mushrooms and spinach. Stir in the remaining 1 tbsp. butter; toss.
To serve, top the ravioli with the breadcrumbs. Drizzle with EVOO.
** Stir in a pinch of red pepper with the mushrooms to add a spicy note.
SEAFOOD SUNDAY
This dish sounds so good and will make a complete meal with bread and a simple salad. It's also special enough to make for company. The recipe comes from FOOD NETWORK MAGAZINE.
SPANISH SHRIMP AND RICE
3 tbsp. vegetable oil
1 small onion, chopped
2 cloves garlic, chopped
1/2 tsp. turmeric
1 medium tomato, chopped
1 small carrot, diced
1/2 red bell pepper, diced
Kosher salt and freshly ground black pepper
1 lb. large shrimp, peeled and deveined
1 1/2 c. converted white rice
1 tbsp. chopped, fresh parsley
1/2 c. frozen peas, thawed
Hot sauce for serving(optional)
Heat the vegetable oil in a hot, deep skillet over medium heat. Add the onion, garlic, and turmeric and cook until onion is slightly softened, about 3 minutes. Add the tomato, carrot, and bell pepper and cook stirring occasionally, until tender, about 5 minutes. Sprinkle with 3/4 tsp. salt and pepper to taste.
Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 1 minute. Add the rice, 2 cups water and 1/2 tbsp. parsley; bring to a boil. Reduce the heat to medium low, cover and simmer until rice is tender, 15-20 minutes. Remove from the heat and sprinkle the peas and the remaining 1/2 tbsp. parsley. Cover and let stand 5 minutes.
Fluff the rice mixture with a fork and incorporate the peas and parsley. Season with salt and pepper. Serve with hot sauce.
SPANISH SHRIMP AND RICE
3 tbsp. vegetable oil
1 small onion, chopped
2 cloves garlic, chopped
1/2 tsp. turmeric
1 medium tomato, chopped
1 small carrot, diced
1/2 red bell pepper, diced
Kosher salt and freshly ground black pepper
1 lb. large shrimp, peeled and deveined
1 1/2 c. converted white rice
1 tbsp. chopped, fresh parsley
1/2 c. frozen peas, thawed
Hot sauce for serving(optional)
Heat the vegetable oil in a hot, deep skillet over medium heat. Add the onion, garlic, and turmeric and cook until onion is slightly softened, about 3 minutes. Add the tomato, carrot, and bell pepper and cook stirring occasionally, until tender, about 5 minutes. Sprinkle with 3/4 tsp. salt and pepper to taste.
Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 1 minute. Add the rice, 2 cups water and 1/2 tbsp. parsley; bring to a boil. Reduce the heat to medium low, cover and simmer until rice is tender, 15-20 minutes. Remove from the heat and sprinkle the peas and the remaining 1/2 tbsp. parsley. Cover and let stand 5 minutes.
Fluff the rice mixture with a fork and incorporate the peas and parsley. Season with salt and pepper. Serve with hot sauce.
Saturday, August 10, 2013
SALAD SATURDAY
The ingredients in this salad sounded really odd to me at first but the more I looked at it, the better I liked it. Full of fiber, vitamins, flavorful, and colorful, all adds up to a good salad choice.
SWEET POTATO AND CHICKPEA SALAD
2 medium sweet potatoes(about 1 lb.), peeled and cubed
1 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
1 can (15oz.)garbanzo beans or chickpeas, rinsed and drained
DRESSING
2 tbsp. seasoned rice vinegar
4 tsp. olive oil
1 tbsp. minced fresh gingerroot
1 garlic clove, minced
1/4 tsp. salt
1/4 tsp. pepper
SALAD
4 cups spring mix salad greens
1/4 c. crumbled feta cheese
In a large bowl, combine the sweet potatoes, oil, salt and pepper; toss to coat. Transfer to a 15x10x1 inch baking pan coated with cooking spray. Roast at 425 for 20-25 minutes or until tender, stirring once.
In a large bowl, combine garbanzo beans and sweet potatoes. In a small bowl, whisk the dressing ingredients. Add to sweet potato mixture; toss to coat. Serve over salad greens; top with cheese.
SWEET POTATO AND CHICKPEA SALAD
2 medium sweet potatoes(about 1 lb.), peeled and cubed
1 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
1 can (15oz.)garbanzo beans or chickpeas, rinsed and drained
DRESSING
2 tbsp. seasoned rice vinegar
4 tsp. olive oil
1 tbsp. minced fresh gingerroot
1 garlic clove, minced
1/4 tsp. salt
1/4 tsp. pepper
SALAD
4 cups spring mix salad greens
1/4 c. crumbled feta cheese
In a large bowl, combine the sweet potatoes, oil, salt and pepper; toss to coat. Transfer to a 15x10x1 inch baking pan coated with cooking spray. Roast at 425 for 20-25 minutes or until tender, stirring once.
In a large bowl, combine garbanzo beans and sweet potatoes. In a small bowl, whisk the dressing ingredients. Add to sweet potato mixture; toss to coat. Serve over salad greens; top with cheese.
FRIDAY'S FAMILY FAVORITE
Sticky Buns are a favorite weekend breakfast item but are loaded with calories. Today's recipe is less than 300 calories and is a make-over recipe from COOKING LIGHT. They substituted a low-fat roll mix to make these indulgent and easy sticky buns.
MAPLE PECAN STICKY BUNS
1 (16oz.) package hot roll mix
3 tbsp. butter, melted
1/2 c. firmly packed dark brown sugar
1 tsp. ground cinnamon
Maple Glaze
1/2 c. chopped toasted pecans
Lightly grease 2(8inch) round or square cake pans or skillets. Spoon Sticky Bun Syrup into pans.
Prepare hot roll dough as directed on back of package; let dough stand 5 minutes.
Roll dough into 18x10 inch rectangle. Spread with melted butter. Stir together brown sugar cinnamon; sprinkle over butter.
Roll dough up tightly starting, starting at 1 long end; cut into 16 slices using a serrated knife. Place 1 slice in center of each prepared pan. Place 7 slices around center roll in each pan.
Cover pans loosely with plastic wrap; let rise in a warm place (85degrees), free from drafts, 30-45 minutes or doubled in bulk.
Preheat oven 350. Uncover rolls, and bake 15-20 minutes or until golden brown and done. Cool in pans on a wire rack 5 minutes. Prepare Maple Glaze, and brush over rolls. Top with toasted pecans.
STICKY BUN SYRUP
Whisk together 2/3 c. powdered sugar, 1/4 c. melted butter, 2 tbsp. maple syrup, and 1 egg white until smooth.
MAPLE GLAZE
Melt 3 tbsp. butter in a small, heavy saucepan over medium heat. Whisk in 1/4 c. firmly packed dark brown sugar, 2 tbsp. maple syrup, and a pinch of salt until blended. Whisk in 3 tbsp. milk; bring mixture to a boil, whisking constantly, 3-4 minutes or until or until glaze is golden brown and glossy. Use immediately.
MAPLE PECAN STICKY BUNS
1 (16oz.) package hot roll mix
3 tbsp. butter, melted
1/2 c. firmly packed dark brown sugar
1 tsp. ground cinnamon
Maple Glaze
1/2 c. chopped toasted pecans
Lightly grease 2(8inch) round or square cake pans or skillets. Spoon Sticky Bun Syrup into pans.
Prepare hot roll dough as directed on back of package; let dough stand 5 minutes.
Roll dough into 18x10 inch rectangle. Spread with melted butter. Stir together brown sugar cinnamon; sprinkle over butter.
Roll dough up tightly starting, starting at 1 long end; cut into 16 slices using a serrated knife. Place 1 slice in center of each prepared pan. Place 7 slices around center roll in each pan.
Cover pans loosely with plastic wrap; let rise in a warm place (85degrees), free from drafts, 30-45 minutes or doubled in bulk.
Preheat oven 350. Uncover rolls, and bake 15-20 minutes or until golden brown and done. Cool in pans on a wire rack 5 minutes. Prepare Maple Glaze, and brush over rolls. Top with toasted pecans.
STICKY BUN SYRUP
Whisk together 2/3 c. powdered sugar, 1/4 c. melted butter, 2 tbsp. maple syrup, and 1 egg white until smooth.
MAPLE GLAZE
Melt 3 tbsp. butter in a small, heavy saucepan over medium heat. Whisk in 1/4 c. firmly packed dark brown sugar, 2 tbsp. maple syrup, and a pinch of salt until blended. Whisk in 3 tbsp. milk; bring mixture to a boil, whisking constantly, 3-4 minutes or until or until glaze is golden brown and glossy. Use immediately.
Thursday, August 8, 2013
THIRSTY THURSDAY
I'm still stuck on lemonade this week so here are a couple of lemonade recipes with a twist. One is from SOUTHERN LIVING and the other from PAULA DEEN.
WATERMELON LEMONADE
Squeeze juice from 10 large lemons to equal 2 cups; reserve 4 squeezed lemons. Bring 6 cups water, 1 1/2 cups sugar, and 1/4 tsp kosher salt to a boil; stirring occasionally. Remove from heat; add reserved lemons. Cool; strain into a large pitcher. Process 4 cups chopped watermelon and 1 cup water in a blender until smooth; strain into a pitcher. Stir in juice. Serve with ice.
MAKES 12 CUPS
STRAWBERRY LEMONADE
6 cups water
2 1/2 c. chopped strawberries
2 c. sugar
1 1/2 c. fresh lemon juice (about 11 lemons)
Garnish: lemon slices
In a large saucepan, combine 6 cups water, strawberries, sugar and lemon juice. Bring to a boil, then reduce heat to simmer. Cook, stirring occasionally, for about 10 minutes or until sugar dissolves and mixture turns a deep pink. Let cool completely.
Strain mixture through a fine-mesh sieve into a pitcher; discard solids. Cover and refrigerate until ready to serve. Serve over ice, and garnish with lemon, if desired.
WATERMELON LEMONADE
Squeeze juice from 10 large lemons to equal 2 cups; reserve 4 squeezed lemons. Bring 6 cups water, 1 1/2 cups sugar, and 1/4 tsp kosher salt to a boil; stirring occasionally. Remove from heat; add reserved lemons. Cool; strain into a large pitcher. Process 4 cups chopped watermelon and 1 cup water in a blender until smooth; strain into a pitcher. Stir in juice. Serve with ice.
MAKES 12 CUPS
STRAWBERRY LEMONADE
6 cups water
2 1/2 c. chopped strawberries
2 c. sugar
1 1/2 c. fresh lemon juice (about 11 lemons)
Garnish: lemon slices
In a large saucepan, combine 6 cups water, strawberries, sugar and lemon juice. Bring to a boil, then reduce heat to simmer. Cook, stirring occasionally, for about 10 minutes or until sugar dissolves and mixture turns a deep pink. Let cool completely.
Strain mixture through a fine-mesh sieve into a pitcher; discard solids. Cover and refrigerate until ready to serve. Serve over ice, and garnish with lemon, if desired.
Wednesday, August 7, 2013
CROCKPOT WEDNESDAY
Today's recipe came across my Facebook page a couple of weeks ago. I'm making it this week. We eat chicken a lot. Boneless thighs are so tender and juicy and not quite as large as boneless breasts so I use them every chance I get.
CROCKPOT BALSAMIC CHICKEN
1 tsp. garlic powder
1 tsp. dried basil
1/2 tsp. salt, pepper
2 tsp. dried, minced onion
4 garlic cloves, minced
1 tbsp. olive oil
1/2 c. balsamic vinegar
8 boneless thighs or breasts (24 oz.)
CROCKPOT BALSAMIC CHICKEN
1 tsp. garlic powder
1 tsp. dried basil
1/2 tsp. salt, pepper
2 tsp. dried, minced onion
4 garlic cloves, minced
1 tbsp. olive oil
1/2 c. balsamic vinegar
8 boneless thighs or breasts (24 oz.)
- Combine first 5 dry spices and spread on both sides of the chicken.
- Pour olive oil and garlic on the bottom of the crockpot.
- Put chicken on top
- Pour balsamic vinegar over the chicken.
- Cook 4 hours on HIGH
Saturday, August 3, 2013
SALAD SATURDAY
Today's recipe was in the April issue of FAMILY CIRCLE. It contains some very healthy ingredients and the combination is very tasty indeed. Since it does contain chicken I think it could stand alone as a light and cool summer meal.
SPINACH, ORANGE AND CHICKEN SALAD
6 small juice oranges
2 tbsp. red wine vinegar
1 tsp. grainy mustard
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground cumin
1/3 c. olive oil
1 1/2 lb. boneless, skinless chicken breasts
1 pkg.(5 oz.) baby spinach
1 head green leaf lettuce, trimmed, cleaned, and torn into bite-size pieces
1 pkg.(3.5oz.) crumbled goat cheese
SPINACH, ORANGE AND CHICKEN SALAD
6 small juice oranges
2 tbsp. red wine vinegar
1 tsp. grainy mustard
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground cumin
1/3 c. olive oil
1 1/2 lb. boneless, skinless chicken breasts
1 pkg.(5 oz.) baby spinach
1 head green leaf lettuce, trimmed, cleaned, and torn into bite-size pieces
1 pkg.(3.5oz.) crumbled goat cheese
- Cut off peel and slice sections from 5 of the oranges. Place in bowl. Juice remaining orange (you will need 1/4 c. juice.
- In a small bowl, whisk orange juice, vinegar, mustard, sugar, 1/4 tsp of the salt and 1/8 tsp. of the pepper. Microwave cumin in a small bowl for 40 seconds or until fragrant. Whisk into orange juice mixture. While whisking, add oil in a thin stream.
- Place chicken in a resealable plastic bag and add 1/3 c. of the dressing. Marinate 15 minutes.
- Meanwhile, heat grill or grill pan. Remove chicken from marinade and discard any remaining marinade. Grill for 14 minutes, turning once, or until chicken registers 160 on an instant-read thermometer.
- In a very large bowl, toss spinach, lettuce, orange sections( and any juice in bowl), red onion slices, goat cheese and remaining dressing. Slice chicken and fan over top of the salad. Sprinkle with remaining 1/4 tsp. salt and 1/8 tsp. pepper and serve.
Saturday, July 20, 2013
SATURDAY'S SALAD
Pasta salads are great for summer meals. I have made many pasta salads and have a number of different recipes with varied ingredients. Today's recipe is spicy and different. I definitely plan to add it to my collection.
SPICY PASTA SALAD WITH SMOKED GOUDA, TOMATOES, AND BASIL
Kosher slat
12 oz. mostaccioli or penne pasta
1/2 c. mayonnaise
1/4 c. whole milk
1/4 c. white vinegar, plus more if needed
Freshly ground pepper
1 1/2 tsp. adobo sauce from a can of chipotles(or 1 minced chipotle)
1 10 oz. package grape tomatoes, halved lenghtwise
1/2 lb. smoked gouda cheese, cut into small cubes
24 fresh basil leaves, thinly sliced
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water until no longer hot; set aside.
Make the dressing: Mix the mayo, milk, vinegar, 1/2 tsp. salt, pepper to taste and adobo sauce in a small bowl.
In a large bowl, combine the pasta, dressing, tomatoes, and gouda. Taste for seasoning, adding more salt and pepper, if needed, and even an extra teaspoon or 2 of vinegar, if necessary. Stir in the basil at the end. Refrigerate for a couple of hours before serving.
SPICY PASTA SALAD WITH SMOKED GOUDA, TOMATOES, AND BASIL
Kosher slat
12 oz. mostaccioli or penne pasta
1/2 c. mayonnaise
1/4 c. whole milk
1/4 c. white vinegar, plus more if needed
Freshly ground pepper
1 1/2 tsp. adobo sauce from a can of chipotles(or 1 minced chipotle)
1 10 oz. package grape tomatoes, halved lenghtwise
1/2 lb. smoked gouda cheese, cut into small cubes
24 fresh basil leaves, thinly sliced
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water until no longer hot; set aside.
Make the dressing: Mix the mayo, milk, vinegar, 1/2 tsp. salt, pepper to taste and adobo sauce in a small bowl.
In a large bowl, combine the pasta, dressing, tomatoes, and gouda. Taste for seasoning, adding more salt and pepper, if needed, and even an extra teaspoon or 2 of vinegar, if necessary. Stir in the basil at the end. Refrigerate for a couple of hours before serving.
FAMILY FAVORITE FRIDAY
It's grilling time and I usually like to grill something other than burgers once in a while. Kebabs are quick to assemble and cook and are easy to eat. Today's recipe is from Rachael Ray.
BUTTERMILK CHICKEN KEBABS WITH CHOPPED SALAD
2/3 c. low-fat buttermilk
3 tbsp. EVOO
1 tbsp. chopped fresh thyme
Zest of 1 lemon, plus 3 tbsp. juice
Salt and pepper
1 1/2 lb. boneless, skinless chicken thighs, cut into 1 1/2 inch pieces
1 head romaine, cut into 1 inch pieces
1 large cucumber, halved lengthwise, seeded and sliced 1/2 inch thick
1/2 small red onion, thinly sliced
1 c. red grapes, halved
Preheat a grill or grill pan to medium-high
In a small bowl, mix buttermilk, EVOO, thyme, lemon zest, and juice; season with salt and pepper. In a medium bowl, toss the chicken with half of the buttermilk mixture.
Thread chicken onto 8 skewers. Grill, turning frequently, until cooked through and browned in spots, 13-15 minutes.
In a large bowl, toss together the romaine, cucumber, onion, and grapes. Drizzle with the remaining buttermilk mixture; season. Serve the salad with the kebabs.
BUTTERMILK CHICKEN KEBABS WITH CHOPPED SALAD
2/3 c. low-fat buttermilk
3 tbsp. EVOO
1 tbsp. chopped fresh thyme
Zest of 1 lemon, plus 3 tbsp. juice
Salt and pepper
1 1/2 lb. boneless, skinless chicken thighs, cut into 1 1/2 inch pieces
1 head romaine, cut into 1 inch pieces
1 large cucumber, halved lengthwise, seeded and sliced 1/2 inch thick
1/2 small red onion, thinly sliced
1 c. red grapes, halved
Preheat a grill or grill pan to medium-high
In a small bowl, mix buttermilk, EVOO, thyme, lemon zest, and juice; season with salt and pepper. In a medium bowl, toss the chicken with half of the buttermilk mixture.
Thread chicken onto 8 skewers. Grill, turning frequently, until cooked through and browned in spots, 13-15 minutes.
In a large bowl, toss together the romaine, cucumber, onion, and grapes. Drizzle with the remaining buttermilk mixture; season. Serve the salad with the kebabs.
Thursday, July 18, 2013
THIRSTY THURSDAY
Summertime is lemonade time. There are many easy ways to make lemonade-from frozen concentrate, from powder mixes, etc. I find that none of those compare to the taste of good old-fashioned lemonade made from scratch. Today's recipes are from the COOKING LIGHT COOKBOOK.
FRESH-SQUEEZED LEMONADE
3 c. fresh lemon juice (about 20 lemons)
2 1/4 c. sugar (you could also use Splenda)
12 c. chilled water
Lemon slices-optional
Combine juice and sugar in a 1 gallon container; stir until sugar dissolves. Stir in water. Serve over ice. Garnish with lemon slices, if desired.
GINGER-ZAPPED LEMONADE
Because of the fresh grated ginger, this refreshing beverage has a bit more bite then traditional lemonade.
6 c. water, divided
1 c. sugar
1/4 c. grated peeled fresh ginger
1 1/2 c. fresh lemon juice (about 8 lemons)
Combine 1 c. water and sugar in a small saucepan over medium-high heat; cook 5 minutes or until sugar dissolves, stirring with a whisk.
Place ginger on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Place cheesecloth bag in a large pitcher, and add lemon juice. Add sugar mixture and 5 cups water to the pitcher, and stir well. Refrigerate lemonade 2 hours or until chilled. Discard cheesecloth bag.
FRESH-SQUEEZED LEMONADE
3 c. fresh lemon juice (about 20 lemons)
2 1/4 c. sugar (you could also use Splenda)
12 c. chilled water
Lemon slices-optional
Combine juice and sugar in a 1 gallon container; stir until sugar dissolves. Stir in water. Serve over ice. Garnish with lemon slices, if desired.
GINGER-ZAPPED LEMONADE
Because of the fresh grated ginger, this refreshing beverage has a bit more bite then traditional lemonade.
6 c. water, divided
1 c. sugar
1/4 c. grated peeled fresh ginger
1 1/2 c. fresh lemon juice (about 8 lemons)
Combine 1 c. water and sugar in a small saucepan over medium-high heat; cook 5 minutes or until sugar dissolves, stirring with a whisk.
Place ginger on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Place cheesecloth bag in a large pitcher, and add lemon juice. Add sugar mixture and 5 cups water to the pitcher, and stir well. Refrigerate lemonade 2 hours or until chilled. Discard cheesecloth bag.
Wednesday, July 17, 2013
CROCKPOT WEDNESDAY
I love stuffed peppers and have a number of different recipes for them. Now would be a great time to use some of those green peppers that are fresh from the garden. This recipe is easy and foolproof.
PAULA DEEN'S CROCK POT STUFFED PEPPERS
6 large green peppers
2 cups cooked wild rice
1 1/2 pounds ground chuck
2 cups chicken stock
1 (16 oz.) can diced tomatoes
1 medium onion, chopped
1 cup cheddar cheese, grated
¼ cup chopped walnuts
1 large egg
Salt and pepper to taste
½ teaspoon red pepper flakes
¼ teaspoon nutmeg
PAULA DEEN'S CROCK POT STUFFED PEPPERS
6 large green peppers
2 cups cooked wild rice
1 1/2 pounds ground chuck
2 cups chicken stock
1 (16 oz.) can diced tomatoes
1 medium onion, chopped
1 cup cheddar cheese, grated
¼ cup chopped walnuts
1 large egg
Salt and pepper to taste
½ teaspoon red pepper flakes
¼ teaspoon nutmeg
Directions
In a large mixing bowl combine ground
beef, cooked wild rice, ½ of the can of chopped tomatoes, onion, cheese,
egg, walnuts, red pepper flakes, nutmeg, salt and pepper. Mix well.
Cut just the tops off of the green peppers and remove seeds and ribs
from inside. Stuff with ground beef mixture. Place stuffed peppers
stuffed side up in a slow cooker and pour stock and remaining tomatoes
over. Cover and cook on HIGH for 5-6 hours or on LOW for 8-9 hours.
Tuesday, July 16, 2013
TASTY TUESDAY
This past weekend we enjoyed lunch and an afternoon visit with friends.As usual, I made a couple of things I had not tried before. I always like to have choices when it comes to dessert. Both recipes are easy. One is a little sweeter than the other but the sweeter one is in individual portions. They both turned out great and could be prepared a day ahead. I raided my "desserts" file for both. The first is from a 2010 issue of SOUTHERN LIVING and the second from a 2001 issue of QUICK COOKING.
COCONUT CREAM TARTS
Whisk together 3/4 c. sugar, 1/3 c. all-purpose flour, 4 large eggs, and 2 cups milk in a heavy saucepan. Cook over medium heat, whisking constantly, 10 minutes or until a chilled pudding-like thickness. Remove from heat; stir in 1 c. flaked, sweetened coconut and 1 tbsp. vanilla extract. Cover and chill 6-24 hours. Bake 1(8oz.) package frozen tart shells according to package directions, and cool completely. Spoon custard into tart shells. Dollop with sweetened whipped cream (I used fat-free Cool Whip); sprinkle with additional coconut.
CREAMY LEMONADE PIE
1 can evaporated milk (I used fat-free)
1 pkg. (3.4 oz.) instant lemon pudding mix (I used sugar free)
2 pkg. cream cheese (8 oz. each), softened (I used fat-free)
3/4 c. lemonade concentrate
1 graham cracker crust
In a mixing bowl, combine milk and pudding mix; beat on low speed for 2 minutes (mixture will be thick). In another mixing bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour into crust. Cover and refrigerate for at least 4 hours.
COCONUT CREAM TARTS
Whisk together 3/4 c. sugar, 1/3 c. all-purpose flour, 4 large eggs, and 2 cups milk in a heavy saucepan. Cook over medium heat, whisking constantly, 10 minutes or until a chilled pudding-like thickness. Remove from heat; stir in 1 c. flaked, sweetened coconut and 1 tbsp. vanilla extract. Cover and chill 6-24 hours. Bake 1(8oz.) package frozen tart shells according to package directions, and cool completely. Spoon custard into tart shells. Dollop with sweetened whipped cream (I used fat-free Cool Whip); sprinkle with additional coconut.
CREAMY LEMONADE PIE
1 can evaporated milk (I used fat-free)
1 pkg. (3.4 oz.) instant lemon pudding mix (I used sugar free)
2 pkg. cream cheese (8 oz. each), softened (I used fat-free)
3/4 c. lemonade concentrate
1 graham cracker crust
In a mixing bowl, combine milk and pudding mix; beat on low speed for 2 minutes (mixture will be thick). In another mixing bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour into crust. Cover and refrigerate for at least 4 hours.
Monday, July 15, 2013
MEATLESS MONDAY
Tomatoes everywhere, so what's a cook to do? Fix some dishes featuring tomatoes of course. Today's recipes are from the Barefoot Contessa's cookbook HOW EASY IS THAT?.
TOMATOES ROASTED WITH PESTO
This is a very flavorful dish made with a garlicky pesto, so it needs something on the mild side as an accompaniment-maybe roasted fish.
2 to 2 1/2 lbs large red tomatoes*Choose firm, ripe tomatoes-heirloom tomatoes tend to fall apart.
3 tbsp. good olive oil
2 tsp. dried oregano
Kosher salt
1/2 tsp. freshly ground pepper
1/2 c. pesto, store bought or homemade
1/2 c. freshly grated Parmesan cheese
Preheat oven to 425.
Core the tomatoes and then slice them across(nt through the stem) in 1/2 inch thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and sprinkle with oregano, 1 1/2 tsp. salt, and the pepper.
Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with pesto, and sprinkle with Parmesan cheese. Return the tomatoes to the oven and continue baking for 7-10 minutes, until the Parmesan is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.
PESTO
1/4 c. walnuts
1/4 c. pine nuts
3 tbsp. diced garlic (9 cloves)
5 c. fresh basil leaves, packed
1 tsp kosher salt
1 tsp. freshly ground black pepper
1 1/2 c. good olive oil
1 c. freshly grated Parmesan
Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for 1 minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
SCALLOPED TOMATOES * This dish can be prepared ahead and baked right before dinner.
5 tbsp. good olive oil, divided
2 c. (1/2 inch) diced bread from a round rustic bread, crusts removed
3 lbs. plum tomatoes, 1/2 inch-diced (14-16 tomatoes)
1 tbsp. minced garlic (3 cloves)
2 tbsp. sugar
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1/2 c. julienned fresh basil leaves, lightly packed
1 c. freshly grated Parmesan cheese
Preheat oven to 350.
Heat 3 tbsp. of the olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. Add the tomato mixture to the bread cubes and continue to cook over medium-high heat, stirring often, for 5 minutes. Off the heat, stir in basil.
Pour the tomato mixture into a shallow (6-8 cup) baking dish. Sprinkle evenly with Parmesan cheese and drizzle with the remaining 2 tablespoons of olive oil. Bake for 35-40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.
TOMATOES ROASTED WITH PESTO
This is a very flavorful dish made with a garlicky pesto, so it needs something on the mild side as an accompaniment-maybe roasted fish.
2 to 2 1/2 lbs large red tomatoes*Choose firm, ripe tomatoes-heirloom tomatoes tend to fall apart.
3 tbsp. good olive oil
2 tsp. dried oregano
Kosher salt
1/2 tsp. freshly ground pepper
1/2 c. pesto, store bought or homemade
1/2 c. freshly grated Parmesan cheese
Preheat oven to 425.
Core the tomatoes and then slice them across(nt through the stem) in 1/2 inch thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and sprinkle with oregano, 1 1/2 tsp. salt, and the pepper.
Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with pesto, and sprinkle with Parmesan cheese. Return the tomatoes to the oven and continue baking for 7-10 minutes, until the Parmesan is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.
PESTO
1/4 c. walnuts
1/4 c. pine nuts
3 tbsp. diced garlic (9 cloves)
5 c. fresh basil leaves, packed
1 tsp kosher salt
1 tsp. freshly ground black pepper
1 1/2 c. good olive oil
1 c. freshly grated Parmesan
Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for 1 minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
SCALLOPED TOMATOES * This dish can be prepared ahead and baked right before dinner.
5 tbsp. good olive oil, divided
2 c. (1/2 inch) diced bread from a round rustic bread, crusts removed
3 lbs. plum tomatoes, 1/2 inch-diced (14-16 tomatoes)
1 tbsp. minced garlic (3 cloves)
2 tbsp. sugar
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1/2 c. julienned fresh basil leaves, lightly packed
1 c. freshly grated Parmesan cheese
Preheat oven to 350.
Heat 3 tbsp. of the olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. Add the tomato mixture to the bread cubes and continue to cook over medium-high heat, stirring often, for 5 minutes. Off the heat, stir in basil.
Pour the tomato mixture into a shallow (6-8 cup) baking dish. Sprinkle evenly with Parmesan cheese and drizzle with the remaining 2 tablespoons of olive oil. Bake for 35-40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.
Sunday, July 14, 2013
SEAFOOD SUNDAY
It's grilling time; instead of the old traditional burgers and steaks try something new. This recipe is from the current issue of FOOD NETWORK MAGAZINE.
GRILLED BEER AND BUTTER SHRIMP WITH POTATOES
1 1/2 lbs. small potatoes, halved
1 medium red onion, cut into wedges
3 tbsp. unsalted butter, cut into pieces
Kosher salt
1 12oz. bottle lager beer
1 1/2 lbs. large shrimp, peeled and deveined(tails left on)
3/4 tsp. Old Bay seasoning
1/4 c. chopped fresh parsley
Preheat a grill to medium high. Stack 2 large sheets of heavy duty foil; spread the potatoes and onion wedges in the center. Fold up the sides to form a bowl shape. Dot the vegetables with 2 tbsp. butter and sprinkle with 1/2 tsp. salt; pour in about two-thirds of the beer. Lay another large sheet of foil on top; crimp the edges to seal.
Set the foil packet on the grill; cover and cook until the potatoes are fork-tender, 20-25 minutes.
Meanwhile, stack 2 more large sheets of foil and spread the shrimp in the center. Fold up the sides to form a bowl shape. Dot the shrimp with the remaining 1 tbsp. butter, sprinkle with the Old Bay and pour in the remaining beer. Top with another sheet of foil; crimp the edges to seal.
When the vegetables are almost done, add the shrimp foil packet to the grill; cover and cook until the shrimp are pink, 6-8 minutes. Sprinkle the vegetables with the parsley, and salt to taste. Serve with the shrimp and the cooking liquid from the packets.
GRILLED BEER AND BUTTER SHRIMP WITH POTATOES
1 1/2 lbs. small potatoes, halved
1 medium red onion, cut into wedges
3 tbsp. unsalted butter, cut into pieces
Kosher salt
1 12oz. bottle lager beer
1 1/2 lbs. large shrimp, peeled and deveined(tails left on)
3/4 tsp. Old Bay seasoning
1/4 c. chopped fresh parsley
Preheat a grill to medium high. Stack 2 large sheets of heavy duty foil; spread the potatoes and onion wedges in the center. Fold up the sides to form a bowl shape. Dot the vegetables with 2 tbsp. butter and sprinkle with 1/2 tsp. salt; pour in about two-thirds of the beer. Lay another large sheet of foil on top; crimp the edges to seal.
Set the foil packet on the grill; cover and cook until the potatoes are fork-tender, 20-25 minutes.
Meanwhile, stack 2 more large sheets of foil and spread the shrimp in the center. Fold up the sides to form a bowl shape. Dot the shrimp with the remaining 1 tbsp. butter, sprinkle with the Old Bay and pour in the remaining beer. Top with another sheet of foil; crimp the edges to seal.
When the vegetables are almost done, add the shrimp foil packet to the grill; cover and cook until the shrimp are pink, 6-8 minutes. Sprinkle the vegetables with the parsley, and salt to taste. Serve with the shrimp and the cooking liquid from the packets.
SATURDAY'S SALAD
Today's salad could also double as salsa. I think it would be delicious alongside a burger or with tortilla chips.
ALL NATURAL SOUTHERN CAVIAR
3 ears roasted, white shoepeg corn or 1(11oz) can
1 12 oz. can black-eyed peas
1 12 oz. can black beans
1 large sweet onion
1 14oz. can diced tomatoes
1 4.5 oz. can green chilies
1 tsp. black pepper
1/2 tsp. salt
1 12 oz. bottle BRIANNA'S REAL FRENCH VINAIGRETTE (I would say any good vinaigrette would work.
DIRECTIONS:
Roast 3 ears of shoepeg corn, cool and remove kernels. If you do not have whole ears, 1 can of drained and rinsed white shoepeg corn will work.
Drain and rinse black eyed peas, black beans, diced tomatoes, and green chilies. Add to large bowl.
Add chopped sweet onion, salt and pepper to bowl.
Pour one bottle of dressing into bowl and gently mix with ingredients.
Let sit 30-45 minutes.
Serve at room temperature
ALL NATURAL SOUTHERN CAVIAR
3 ears roasted, white shoepeg corn or 1(11oz) can
1 12 oz. can black-eyed peas
1 12 oz. can black beans
1 large sweet onion
1 14oz. can diced tomatoes
1 4.5 oz. can green chilies
1 tsp. black pepper
1/2 tsp. salt
1 12 oz. bottle BRIANNA'S REAL FRENCH VINAIGRETTE (I would say any good vinaigrette would work.
DIRECTIONS:
Roast 3 ears of shoepeg corn, cool and remove kernels. If you do not have whole ears, 1 can of drained and rinsed white shoepeg corn will work.
Drain and rinse black eyed peas, black beans, diced tomatoes, and green chilies. Add to large bowl.
Add chopped sweet onion, salt and pepper to bowl.
Pour one bottle of dressing into bowl and gently mix with ingredients.
Let sit 30-45 minutes.
Serve at room temperature
Wednesday, July 10, 2013
CROCKPOT WEDNESDAY
Pasta is always a good choice when it comes to feeding the family. Today's recipe is from the Crockin' Girls and should be a life saver on those busy work days.
WHITE SPAGHETTI
5-6 boneless, skinless chicken breasts
1 block cream cheese
1 pkg. Italian seasoning
1 can cream of chicken soup
1 (16oz.) pkg. spaghetti noodles
DIRECTIONS:
Combine chicken, cream cheese, seasoning, and cream of chicken soup in the slow cooker. Cook on LOW for 6 hours. Before serving, cook spaghetti noodles according to package directions and add to chicken mixture.
WHITE SPAGHETTI
5-6 boneless, skinless chicken breasts
1 block cream cheese
1 pkg. Italian seasoning
1 can cream of chicken soup
1 (16oz.) pkg. spaghetti noodles
DIRECTIONS:
Combine chicken, cream cheese, seasoning, and cream of chicken soup in the slow cooker. Cook on LOW for 6 hours. Before serving, cook spaghetti noodles according to package directions and add to chicken mixture.
Subscribe to:
Posts (Atom)