Friday, May 30, 2008
Sunday, May 25, 2008
Chicken Pasta Salad with Fried Shallots
1/2 pound penne pasta
2 cups thinly sliced shallots
2 cups vegetable oil
1 rotisserie chicken, meat shredded
1/2 of an English cucumber, thinly sliced
10 radishes, thinly sliced
2 carrots, thinly sliced
1 small bunch of cilantro, coarsely chopped (I skipped this since I didnt have any)
grated peel and juice of 2 lemons
1 Tbsp honey
In a large pot of boiling salted water, cook the pasta until al dente. Drain and rinse with cold water.
In a medium sauce pan, bring the shallots and oil to a simmer over medium heat and fry, stirring until golden, 18-20 min (this took about 10 minutes for me) Using a slotted spoon, transfer to paper towels to drain and season with salt. Reserve 1/4 cup shallot oil for the dressing.
In a large serving bowl, combine the chicken, cucumber, radishes, carrots, cilantro and pasta.
Whisk the lime peel and juice and honey into the shallot oil. Season with salt and pepper. Drizzle over the salad and season with more salt and toss to coat evenly. Top with the fried shallots.
Spicy Shrimp Boats
2 Tbsp rice vinegar
1 Tbsp sugar
Pinch of salt
2 English cucumbers
12 ounces peeled, cooked shrimp, finely chopped
2 Tbsp minced jalapeno chile
1/3 cup chopped fresh mint
In a small glass bowl, microwave the vinegar and sugar for 30 seconds or until hot. Stir until the sugar dissolves, season with salt and let cool.
Peel the cucumbers and trim off the ends. Cut each crosswise into 12 rounds. Scoop out part of the flesh from each round.
In a bowl, mix together the shrimp, jalapeno and mint. Add the vinegar dressing and toss. Spoon the shrimp mixture into the cucumber rounds.
Friday, May 23, 2008
Adapted from this recipe
Black Bean Confetti Salad
2 15-ounce cans black beans, drained and well-rinsed
4 bell peppers, a mix of colors, chopped into a small dice
1/2 super-large or 1 medium white onion, chopped into a small dice
1/2 cup cooked grilled corn from the cob, cooled.
Juice of 2 limes
3 tablespoons olive oil
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon honey
1/8 teaspoon cayenne (I used 2 tsp Franks Red Hot sauce, but we like some heat)
2 Tbsp chopped cilantro
salt and pepper to taste
Mix beans, bell peppers and white onion and corn in a large bowl. In a separate, smaller bowl, whisk remaining ingredients into a vinaigrette. Ideally, you’ll have a 1/2 cup of dressing. Pour it over the bean mixture, toss it well and adjust seasonings to taste. Serve by itself as a salad, or as a dip with chips, or even as a topping on a green salad.
Thursday, May 22, 2008
Adapted from Allrecipes.
2 cups half-and-half cream
3/4 cup heavy cream
3/4 cup whole milk
1/2 cup white sugar
1 1/2 teaspoons vanilla extract
1/4 cup strong black tea
1 1/2 tsp Tea Masala spices
In a medium sauce pan, combine the half and half with the sugar, vanilla and Tea Masala spices. Cook on medium heat until bubbles form around edges, but do not boil. Be sure to stir it a lot so that all of the sugar dissolves. When hot enough, take off the stove and let steep for a few minutes. Add the milk and heavy cream to the half and half mixture whisking it together. Cover and put in the fridge for 3-4 hrs until very cold. When cold, freeze in an ice cream maker using manufactures directions.
Monday, May 19, 2008
Last night at dinner Carl and I were talking about how much we love grilled food. So we decided to make it a point to use the grill more, now that its hot. Might as well keep the heat outside, instead of in my kitchen. So after making that delicious shrimp the other day, we were craving something like that again. I decided to go for a salad with grilled chicken and other ingredients I had on hand, including the left over cob of corn that was grilled along with the shrimp the other night. I just love grilled corn, shaved off the cob and added to salads. For the chicken, I marinated it in tequila, olive oil, lime, garlic and salt and pepper and a dash of hot sauce. This would have been awesome with some jicama and crushed tortilla chips, but we didnt have jicama and we are trying to count calories right now for swim suit season. YAY.
1 lb grilled chicken, cut up.
2-3 romaine hearts, chopped
1 cup corn (fresh off the cob is best)
1 cup black beans, rinsed
1 avacado, diced
1 sm can black olives
1/2 cup shredded cheddar cheese
1 tomato, diced
1 Tbsp chopped fresh cilantro
sour cream and salsa or whatever dressing you like.
Toss everything together. Serve with salsa, or ranch dressing.
Sunday, May 18, 2008
- 2 cups milk
- 1 (7 inch) vanilla bean, split lengthwise
- 5 egg yolks
- 1 cup packed brown sugar
- 3 tablespoons honey
- 1/4 teaspoon salt
- 1 1/2 cups heavy cream
- 1/2 cup half and half
Remove the vanilla bean from the mixture and reserve. Strain custard into a large bowl. Scrape seeds from the vanilla bean into the custard. (Vanilla bean pod may be used again to make vanilla sugar.) Stir the heavy cream and half and half into the custard. Cover the surface of the custard with plastic wrap and refrigerate for 4 hours.
When cold, freeze in an ice cream maker according to the manufacturer's directions.
Tequila Lime Shrimp
1 lb shrimp, peeled and deveined
3 Tbsp Olive oil
3 Tbsp Tequila
1 Tbsp Franks Red Hot sauce
a couple splashes of Cholula hot sauce
zest of 1/2 lime
2 cloves of garlic, pressed
salt and pepper
Juice of 2 limes
In a small bowl, mix all ingredients except the lime juice. Put into a plastic bag and let marinate in the fridge for 1 hr. After the shrimp has marinated, add the lime juice and mix to coat evenly. Skewer the shrimp and grill for 2-3 minutes per side. We served this up with some Jasmine rice and grilled corn on the cob.
Saturday, May 17, 2008
This is a really quick and easy recipe that I got from Everyday with Rachael Ray. Ive made this a bunch of times and its always really good. Ive also used Mahi Mahi in place of the salmon and its was really good that way as well. I cant really detect any of the lime flavor, even when I doubled the lime juice. But its a really yummy flavorful, healthy recipe. I served it with Jasmine rice and stir fried veggies.
For the recipe, go here.
Wednesday, May 14, 2008
It seems like lately the recipes Ive been posting havent been so glamorous. What can I say, this is how we eat a lot of the time. Its just how it is with small kids around. Sloppy Joe's is a favorite from my childhood. This recipe is so easy to put together. It takes less than 30 minutes to have this dinner on the table. Plus, the left overs are great for lunch the next day.
1 lb ground beef
1 large can Bush's baked beans (any canned baked beans work fine)
1/2 cup ketchup
2 Tbsp mustard
1/2 tsp garlic powder
salt and pepper to taste
whole wheat hamburger buns
Brown the beef and pour off fat. Add the beans to the meat and mix well. Add ketchup, mustard, garlic powder, salt and pepper. Cook until hot and bubbly. Serve on hamburger buns.
Tuesday, May 13, 2008
When I was in elementary school, my favorite meal in the cafeteria was the chicken stew over mashed potatoes. With a buttery dinner roll for sopping it all up. I tried to re-create that here for my son and I think I did a pretty good job. He ate it right up. I could tell that when I placed his plate in front of him, he was not too thrilled. But one bite and he was hooked.
For the Chicken Stew:
2 large chicken breasts, about 1.5 lbs
6 cups water
2 bay leaves
1 tsp oregano
1 tsp parsley
2 celery ribs, sliced
2 cups frozen mixed veggies
1/2 cup milk
2 Tbsp flour
Heat the water in a large pot until boiling, then add chicken breasts, bay leaves, oregano, and parsley and cook for 30 minutes. Remove chicken breasts and set aside until cool enough to handle. Add the celery and mixed veggies to the chicken broth. Shred the chicken and return it to the pan. Bring to a boil. Cook for 15 more minutes until veggies are soft. In a jar with a screw top, place milk and 2 heaping Tbsp flour. Close it up and shake vigoriously for a bit until all the flour is mixed and no lumps remain. Add to the stew and bring to another boil. Cook for a few minutes, until thick and bubbly. Season to taste with plenty of salt and pepper. Serve over mashed potatoes, egg noodles, rice...whatever floats your boat.
4 baking potatoes, diced
1/4 cup sour cream
3 Tbsp butter
1/4-1/2 cup milk
salt and pepper to taste
In a sauce pan, cover the potatoes with water and bring to a boil. Simmer until fork tender, about 7 minutes. Drain potatoes and pour into a large bowl. Add sour cream, butter and milk. Start mashing it up with a potato masher. Then use an electric beater and beat on high for several minutes, until all the lumps are gone and its smooth and fluffy. Season to taste with salt and pepper.
I decided to try out my first overnight French toast last night. I found this recipe at Allrecipes.com and tweaked it to my liking. One thing that has always turned me off to overnight French toast is the soggy factor. I hate soggy French toast. I never soak my bread at all. I just dip it and fry it because I hate when the middle is eggy and soggy. So, this time I found a recipe that got a lot of reviews that said it wasn't soggy at all. I have to say, it was still a bit soggier than my liking, but it was still really really good. It was more like a blueberry bread pudding with crispy edges. We all had seconds, and there was none left. I think Charlie ate as much and Carl and I. The next time I make this, which will be soon, I will just cut the bread and prepare the egg mixture the night before, but not soak the bread in it all night. I will just pour the eggs over the bread in the morning and bake it and I think that will take away any sogginess at all.
I halved the recipe, so that is what I will put here. It was just enough for the 4 of us. Id probably make a little more next time.
- 1/2 (1 pound) loaf French bread, cut diagonally in 1 inch slices
- 1/2 cup fresh or frozen blueberries
- 3 eggs
- 3/4 cup milk
- 1/2 cup half-and-half cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
The next morning, take french toast out of fridge. Let it set out why you preheat oven to 350 degrees. Bake for 40 minutes. Serve immediately with butter and syrup.
I know that this doesnt exactly look like a beautiful appetizing meal. I would probably be afraid of it if I didnt grow up eating it. It had been years since Id had chipped beef, aka shit-on-a-shingle and recently I was reading Whipped and she had a recipe for Creamed Beef, which is the exact same thing my mom used to make us when we were little. I have always loved these types of meals. Im a huge biscuits and gravy fan. Which is also in the shit-on-a-shingle category. My husband hates gravy and fattening stuff like this, so I really can only make this when Im alone. He is in Boston right now, so I decided to indulge. Im also hoping to get my kids hooked on it like I was.
Here is the recipe:
1 Tbps butter
1 Tbsp flour
1 cup milk
1 package Carl Buddig beef
Salt and pepper
a pinch of nutmeg
Tuesday, May 06, 2008
This was such a great recipe. We all loved it. It had a sweet taste and kick to it, since I add hotsauce to alot of things I make. Anyways, a lot of my friends ask me how I have time to cook when I have 2 small kids to take care of. Well, my answer to that is that I do the prep work ahead of time (usually when Charlie is napping) and then at 5pm when its time to get dinner on, if Carl is home, he takes the kids outside and if Im with the kids alone, I get them set up watching some tv show. Then I can just throw it together and cook it. When I was throwing this dish together at dinnertime, I was wondering why I dont make more stir frys. They are so quick and easy! Especially if you have all the veggies cut up and ready to go ahead of time and the sauce made. I got this recipe from a blog that I recently started reading called Blazing Hot WokI followed it almost exactly, except I used broccoli instead of mustard greens. Also, I didnt have any fresh ginger on hand, so I used 1/2 tsp ground ginger powder. This was good. Easy, quick and delicious!
Yakisoba Stir-fry with Chicken and Broccoli
- 3 tbs hoisin sauce
- 2 tbs black soy sauce (regular soy sauce is fine too)
- 1 tbs Chinese chili bean paste (or chili garlic sauce will do fine)
- ½ tbs brown sugar
- 1 tbs sesame oil
- 1 tbs minced garlic
- 1 tbs minced or grated ginger (I used 1/2 tsp ground ginger)
- 1 bunch broccoli
- 1 ½ to 2 chicken breast, sliced for stir-fry ( I used 1 lb chicken breast cutlets)
- 2 bunches green onions, thinly sliced on the diagonal
- 1 (32 0z) package of yakisoba noodles
Make the sauce mix by combining the hoisin, soy sauce, chili bean paste, brown sugar and sesame oil. Mix well to dissolve the sugar and set aside until it’s needed.
Heat a wok over high heat. When it’s very, very hot add a splash of oil (about 2 tbs). Add the garlic and ginger and fry for about 10 seconds. Add the chicken and then the broccoli. Stir-fry for about 2 minutes, until the chicken is almost done. Add the drained noodles and stir-fry until everything is well mixed, about 1 minute. Add the sauce mix and continue to stir-fry until the noodles are coated with the sauce, about a minute or two more. Turn off the heat and throw in the green onions. Toss a couple more times and you’re done! Serve immediately. Even though this is well seasoned, I always serve noodles with fish sauce, lime wedges and sambal oelek on the side just in case anyone wants to a little extra seasoning.
Today I was so excited to get a package in the mail from Blake Makes. It was a giveway for some free chocolate from Amano artisan chocolates. I am planning on making something really cool with this chocolate, but I havent decided what. I did sample 2 squares of one of the bars and it was soooooo good. Thank you Amano and also Blake Makes for the yummy chocolate!!!
Migas AZ Style
2 Tbsp whole milk
2 corn tortillas, cut into 1 inch thick strips
2 Tbsp peanut oil
3 green onions with stems, chopped
2 Tbsp canned chopped green chilis
1/4-1/2 cup grated cheddar cheese
2 Tbsp chopped fresh cilantro
salt and pepper
salsa and sour cream to taste
hot flour tortillas for serving
Whisk the eggs with the milk and salt and pepper and set aside. In a skillet, heat peanut oil until hot, then fry tortillas for a couple minutes turning once. Add onions to the pan and let cook for a minute. Add eggs and let cook until set on the bottom, about 2 minutes. Stir the eggs gently, breaking up the tortillas a bit. When the eggs are almost done, add the green chilis and top with cheese. Let it melt and stir it, then top with a bit more cheese. Serve it with cilantro, salsa and sour cream to taste.
Monday, May 05, 2008
Mahi Mahi en Papillote
3 Mahi Mahi fillets, 4 ounces each
1 bunch of asparagus, trimmed and cut into 2 inch spears
1 lemon, sliced
dill (chopped fresh if you have it)
2 Tbsp butter, cut into 3 chunks
salt and pepper
chopped parsley, chopped
Salt and pepper both sides of the fish. Arrange each piece of fish in the middle of a piece of parchment paper, about 15x15. Sprinkle the fish with dill. Place 2 slices of lemon on each piece of fish. Arrange asparagus spears on and around fish. Top with a chunck of butter. Carefully wrap up the fish and make a little packet. It doesn't have to be air tight, but make sure it stays shut so it steams the fish and veggies. Bake at 400 for 25 minutes. Adjust baking time for thickness of fish. The fish I used was about 3/4 inch thick.
Saturday, May 03, 2008
2 C. flour
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1/4 C. cold shortening
1 C. buttermilk
Sift dry ingredients. Cut in shortening. Add buttermilk all at once. stir until dough follows fork around bowl. Roll dough 3/8" thick. Bake on ungreased cookie sheet in oven 450 12-15 minutes. This would have been way too long. Watch them carefully.
Friday, May 02, 2008
It is sooo easy. It takes 5 minutes to prepare. The biggest effort is chopping the onion.
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)