Easiest recipe in the world. I'm serious. This took all of 5 minutes to make. I think it took longer for the cream cheese to soften then to do this recipe.
I've made this recipe before but never posted it. The DadUnit made it for Christmas in 2001 and it's been on a rotation for Sunday dinners.
Shrimp Ball
Serves a lot
12 ounces small shrimp, rinsed
8 oz cream cheese, softened
6 oz crab meat (If you use the canned crab meat drain it first)
2 c ketchup
2 tsp Horseradish sauce (or more if you like it spicier)
juice of 1/2 lemon
2 tsp Worcestershire sauce
Mix the shrimp, cream cheese, and crab meat together. Form into a ball. I often put plastic wrap in a round bowl and put the mixture in the bowl. Chill it so it's firm.
Mix the ketchup, horseradish, lemon and W sauce together. Spread over the ball.
Serve with wheat thins or other crackers.
Monday, December 30, 2013
Tuesday, December 17, 2013
Jalapeno Popper Dip
This past Sunday was Sunday dinner. Being the December dinner I figured an excessive amount of food was the only right thing to do for the holiday season. I made my famous Bolognese and as an appetizer I made this Jalapeno Popper dip recipe found on My Baking Addiction blog.
I decided to NOT bake it though. I do think having it baked would be delicious, but I decided to just serve it cold. It was fantastic. Because I served it cold, I did not do the Panko breadcrumb topping. Either hot or cold I think this recipe is fantastic.
I've copied it from her site, but all the credit for this amazing recipe goes to the My Baking Addiction blog.
Preheat oven to 350 degrees and spray an oven safe serving dish with non-stick cooking spray.
Using an electric mixer, blend the cream cheese and mayonnaise until smooth.
Stir in green chilies, jalapeno peppers, and Mexican and mozzarella cheeses. Spoon this mixture into the prepared baking dish.
Mix together the Panko and parmesan cheese and sprinkle it over the cream cheese mixture.
Spray the Panko and parmesan with a quick spray of non-stick cooking spray.
Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.
I decided to NOT bake it though. I do think having it baked would be delicious, but I decided to just serve it cold. It was fantastic. Because I served it cold, I did not do the Panko breadcrumb topping. Either hot or cold I think this recipe is fantastic.
I've copied it from her site, but all the credit for this amazing recipe goes to the My Baking Addiction blog.
Jalapeno Popper Dip
Recipe from MyBakingAddiction Blog
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
4 ounces canned diced jalapeno peppers, drained ( so I misread this and actually bought a jalapeno pepper and chopped it up. )
1/2 cup shredded Mexican style cheese
1/2 cup shredded mozzarella cheese
1 cup Panko bread crumbs
1/2 cup freshly grated parmesan cheese
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
4 ounces canned diced jalapeno peppers, drained ( so I misread this and actually bought a jalapeno pepper and chopped it up. )
1/2 cup shredded Mexican style cheese
1/2 cup shredded mozzarella cheese
1 cup Panko bread crumbs
1/2 cup freshly grated parmesan cheese
Preheat oven to 350 degrees and spray an oven safe serving dish with non-stick cooking spray.
Using an electric mixer, blend the cream cheese and mayonnaise until smooth.
Stir in green chilies, jalapeno peppers, and Mexican and mozzarella cheeses. Spoon this mixture into the prepared baking dish.
Mix together the Panko and parmesan cheese and sprinkle it over the cream cheese mixture.
Spray the Panko and parmesan with a quick spray of non-stick cooking spray.
Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.
Wednesday, November 6, 2013
Party Crab Dip
While this dip was delicious it was an odd one to make. I had to improvise a little cuz I have an issue with microwaving dips. I'd rather put it in the oven. Turns out that in the oven it causes a odd texture. It was tasty, no doubt, but if you have texture issues, this isn't the dip for you.
When I make it again, I'd actually follow the instructions.
Party Crab Dip
Recipe from Taste of Home
YIELDS: 3 cups
1 tsp cornstarch
1/2 c white wine
1 package cream cheese, cubed
2 cans crabmeat (6 oz each), drained
2 T half and half
2 T minced fresh parsley
1 T Worcestershire sauce
1 c shredded cheddar cheese
pinch of seafood seasoning like old bay
In a large microwave-safe bowl, combine the cornstarch and wine (you can also use chicken broth instead of wine if you prefer) until smooth. Add cram cheese. Cover and microwave on high for 45 seconds, stir. Microwave 45-75 seconds longer or until smooth and slightly thickened.
Stir in the crab, cream, parsley and Worcestershire sauce. Cover and microwave on high for 45 seconds, stir. Add cheddar cheese and heat for 45-60 seconds longer. Stir until the cheese is melted. Sprinkle with seafood seasoning if desired. Serve with crackers and/or vegetables
When I make it again, I'd actually follow the instructions.
Party Crab Dip
Recipe from Taste of Home
 |
| Photo courtesy of Taste of Home |
1 tsp cornstarch
1/2 c white wine
1 package cream cheese, cubed
2 cans crabmeat (6 oz each), drained
2 T half and half
2 T minced fresh parsley
1 T Worcestershire sauce
1 c shredded cheddar cheese
pinch of seafood seasoning like old bay
In a large microwave-safe bowl, combine the cornstarch and wine (you can also use chicken broth instead of wine if you prefer) until smooth. Add cram cheese. Cover and microwave on high for 45 seconds, stir. Microwave 45-75 seconds longer or until smooth and slightly thickened.
Stir in the crab, cream, parsley and Worcestershire sauce. Cover and microwave on high for 45 seconds, stir. Add cheddar cheese and heat for 45-60 seconds longer. Stir until the cheese is melted. Sprinkle with seafood seasoning if desired. Serve with crackers and/or vegetables
Sunday, October 6, 2013
Chicken Noodle Soup
I've been craving homemade chicken noodle soup a lot lately. We hit a cold front here in Seattle and when fall and the chill comes into town, I feel a strong pull to make comfort food like soup.
I didn't have a good recipe so I went on to Tasty Kitchen and managed to put a couple of recipes together into one. At the end of the day, this is what I came up with. Oh, and I was tasty.
It made enough to have some for lunch/dinner tomorrow and the next day, and the next day, and the day after that. I won't be doing that of course. But I'll be freezing several servings.
Chicken Noodle Soup
Serves 6 - give or take
2 T vegetable oil
2 carrots, sliced into bite size pieces
2 stalks, sliced into bite size pieces
6 c chicken broth (I started with only 4 cups, but I had more viddles than soup, so added chicken broth to make it soup again)
1 onion chopped
2 cloves garlic, minced
1/2 package egg noodles
2 cooked chicken breasts, shredded
2 bay leaves
1 tsp poultry seasoning
salt and pepper to taste
Heat the vegetable oil in a large stock pot over medium heat. Add carrots, celery and onion. Sweat the vegetables for 10 minutes, without letting them brown. Add the garlic and sauté for 30 seconds. Add chicken broth and bay leaves. Bring to a boil and let it simmer for 15 minutes. Add egg noodles and cook until done. Add chicken to heat it through. Add salt and pepper to taste and poultry seasoning. Cook for 5 minutes longer.
Remove bay leaves and serve.
I didn't have a good recipe so I went on to Tasty Kitchen and managed to put a couple of recipes together into one. At the end of the day, this is what I came up with. Oh, and I was tasty.
It made enough to have some for lunch/dinner tomorrow and the next day, and the next day, and the day after that. I won't be doing that of course. But I'll be freezing several servings.
Chicken Noodle Soup
Serves 6 - give or take
 |
| Photo courtesy of Jenn Wraspir |
2 T vegetable oil
2 carrots, sliced into bite size pieces
2 stalks, sliced into bite size pieces
6 c chicken broth (I started with only 4 cups, but I had more viddles than soup, so added chicken broth to make it soup again)
1 onion chopped
2 cloves garlic, minced
1/2 package egg noodles
2 cooked chicken breasts, shredded
2 bay leaves
1 tsp poultry seasoning
salt and pepper to taste
Heat the vegetable oil in a large stock pot over medium heat. Add carrots, celery and onion. Sweat the vegetables for 10 minutes, without letting them brown. Add the garlic and sauté for 30 seconds. Add chicken broth and bay leaves. Bring to a boil and let it simmer for 15 minutes. Add egg noodles and cook until done. Add chicken to heat it through. Add salt and pepper to taste and poultry seasoning. Cook for 5 minutes longer.
Remove bay leaves and serve.
Wednesday, October 2, 2013
Thai Red Curry Turkey
Red curry is a fave of mine. Its so flavorful and can, on occasion, clean out one's sinuses. I've had this recipe before with chicken, but found the use of turkey interesting and a bit different for a change.
Super easy recipe, flavorful and worth the cook.
Thai Red Curry Turkey
Serves 2
1 T peanut oil
12 oz turkey tenderloin, sliced, seasoned with salt and pepper
1 c sliced red onion
1 T red curry paste (less if you aren't a fan of hot)
2 tsp minced fresh ginger
2 tsp minced garlic
1 c canned lite coconut milk
1/2 c low sodium chicken broth
1 tsp fish sauce (if you don't have fish sauce you can use soy sauce. Not the same flavor, but close)
1/2 tsp brown sugar
1 tsp fresh lime juice
1 tsp cornstarch
2 c chopped fresh spinach (I almost didn't put this in, but decided it would be good for me. And it was really delicious with it)
chopped dry roasted peanuts
chopped red pepper
Heat oil in a sauté pan over medium-high heat. Add turkey and sauté until brown on both sides and cooked through (4-5 minutes). Put on a plate .
Add red onion to pan and cook until soft (2-3min). Stir in curry, garlic, and ginger and cook 1 minute. Combine coconut milk, broth, fish sauce and brown sugar. Stir mixture into pan, scraping up any browned bits on bottom. Bring to a simmer; cook until slightly reduced, 5 minutes.
Whisk together lime juice and cornstarch. Whisk into pan until thick, 1 minute. Return turkey to the pan and add spinach, tossing with tongs until wilted.
Garnish turkey curry with peanuts and peppers. Serve over rice.
Super easy recipe, flavorful and worth the cook.
Thai Red Curry Turkey
Serves 2
1 T peanut oil
12 oz turkey tenderloin, sliced, seasoned with salt and pepper
1 c sliced red onion
1 T red curry paste (less if you aren't a fan of hot)
2 tsp minced fresh ginger
2 tsp minced garlic
1 c canned lite coconut milk
1/2 c low sodium chicken broth
1 tsp fish sauce (if you don't have fish sauce you can use soy sauce. Not the same flavor, but close)
1/2 tsp brown sugar
1 tsp fresh lime juice
1 tsp cornstarch
2 c chopped fresh spinach (I almost didn't put this in, but decided it would be good for me. And it was really delicious with it)
chopped dry roasted peanuts
chopped red pepper
Heat oil in a sauté pan over medium-high heat. Add turkey and sauté until brown on both sides and cooked through (4-5 minutes). Put on a plate .
Add red onion to pan and cook until soft (2-3min). Stir in curry, garlic, and ginger and cook 1 minute. Combine coconut milk, broth, fish sauce and brown sugar. Stir mixture into pan, scraping up any browned bits on bottom. Bring to a simmer; cook until slightly reduced, 5 minutes.
Whisk together lime juice and cornstarch. Whisk into pan until thick, 1 minute. Return turkey to the pan and add spinach, tossing with tongs until wilted.
Garnish turkey curry with peanuts and peppers. Serve over rice.
Herbed Fried Chicken with Black Pepper Gravy
What's not to like about fried chicken? I mean, really? It's fried chicken. I, as it turns out, am horrible at frying food. I have no patience and tend to keep the oil too hot. Then it browns too quickly and the chicken isn't cooked.
Alas, this time I remembered my issue and kept the oil nice and low-ish. Still frying isn't really a great low calorie way to eat chicken. But once in a while is ok.
This recipe is easy and requires just minimal knowledge of cooking (the dredging knowledge that is). At the end of the day, super flavorful and a recipe I'd make again - if I didn't have so many other recipes to try.
Herbed Fried Chicken with Black Pepper Gravy
Recipe from Gourmet Today
Serves 2
Calories 412 (before the mashed potatoes)
1/2 c flour
1 tsp minced fresh parsley
1 tsp minced fresh thyme
1 tsp black pepper
1/2 tsp kosher salt
1/2 c buttermilk
2 boneless, skinless chicken breasts (5-6 oz each)
Canola oil
For the gravy:
1 tsp minced garlic
3 T flour
1 1/2 coarsely ground black pepper
1 c milk
1 tsp minced fresh thyme
For the chicken, combine 1/2 c flour, parsley, 1 tsp thyme, 1 tsp pepper, and salt into a shallow dish. Place buttermilk in second dish. Dredge chicken in flour, then buttermilk, then dredge again in flour mixture. Chill coated breasts on a rack for 5 minutes.
Heat 1/4 inch oil in a sauté pan over medium-high heat until shimmering. Fry chicken until golden on one side (6 minutes) flip and fry for another 6 minutes. Transfer chicken to a plate and tent with foil. Pour off all but 1 T oil.
Cook garlic in same sauté pan over medium-high heat until fragrant (30 seconds). Whisk in 3 T flour and 1 1/2 tsp pepper; slowly whisk in milk. boil gravy, whisking constantly until thick, about 2-3 minutes. Note on gravy...whisk it constantly!! It may seem lumpy at first, but it will smooth out while cooking if you constantly whisk.
Serve gravy over chicken. Or like I did, over chicken and mashed potatoes.
Alas, this time I remembered my issue and kept the oil nice and low-ish. Still frying isn't really a great low calorie way to eat chicken. But once in a while is ok.
This recipe is easy and requires just minimal knowledge of cooking (the dredging knowledge that is). At the end of the day, super flavorful and a recipe I'd make again - if I didn't have so many other recipes to try.
Herbed Fried Chicken with Black Pepper Gravy
Recipe from Gourmet Today
Serves 2
 |
| Photo courtesy of gourmettoday.com |
1/2 c flour
1 tsp minced fresh parsley
1 tsp minced fresh thyme
1 tsp black pepper
1/2 tsp kosher salt
1/2 c buttermilk
2 boneless, skinless chicken breasts (5-6 oz each)
Canola oil
For the gravy:
1 tsp minced garlic
3 T flour
1 1/2 coarsely ground black pepper
1 c milk
1 tsp minced fresh thyme
For the chicken, combine 1/2 c flour, parsley, 1 tsp thyme, 1 tsp pepper, and salt into a shallow dish. Place buttermilk in second dish. Dredge chicken in flour, then buttermilk, then dredge again in flour mixture. Chill coated breasts on a rack for 5 minutes.
Heat 1/4 inch oil in a sauté pan over medium-high heat until shimmering. Fry chicken until golden on one side (6 minutes) flip and fry for another 6 minutes. Transfer chicken to a plate and tent with foil. Pour off all but 1 T oil.
Cook garlic in same sauté pan over medium-high heat until fragrant (30 seconds). Whisk in 3 T flour and 1 1/2 tsp pepper; slowly whisk in milk. boil gravy, whisking constantly until thick, about 2-3 minutes. Note on gravy...whisk it constantly!! It may seem lumpy at first, but it will smooth out while cooking if you constantly whisk.
Serve gravy over chicken. Or like I did, over chicken and mashed potatoes.
Monday, September 30, 2013
Chicken Diane
I wasn't sure what to expect with this recipe. It had all ingredients that I liked and so I figured that I'd like the way the chicken would turn out.
If I make it again I'd actually cut the chicken up in cubes and cook it that way. I'm a fan of bite size chicken pieces instead of trying to cut the chicken after with a fork and knife. I know, I'm weird that way.
Anyhow, this is a super easy recipe and quite flavorful when all is said and done. I put it over egg noodles, but I think it would be just as good over mashed potatoes.
Chicken Diane
Serves 2
Calories: 340 (before the noodles)
1 T canola oil
2 boneless, skinless chicken breasts (season with salt and pepper)
1 T unsalted butter
1 T minced shallots
1 tsp minced garlic
3 T brandy
2 tsp Dijon mustard
2 tsp Worcestershire sauce
1/4 c half and half (you can use heavy cream, but you don't need to simmer as long because it's already thicker)
1 T minced parsley
Salt and Pepper to taste
For the chicken, heat oil in a skillet over medium-high heat. Add chicken and cook 6 minutes; flip cover and cook 6 more minutes. Transfer chicken to a small plate and tent with foil.
For the sauce, melt butter in same skillet over medium heat. Stir in shallots and garlic; cook 30 seconds.
Off heat, deglaze with brandy, scraping up any browned bits on bottom. Return skillet to the stove top over medium-high heat and boil brandy 30 seconds. Whisk in Dijon mustard and Worcestershire sauce.
Off heat, whisk in half and half and parsley. Return skillet to the stove top over low heat to thicken sauce; season with salt and pepper. Return chicken to skillet and coat in sauce. Serve chicken and sauce.
If I make it again I'd actually cut the chicken up in cubes and cook it that way. I'm a fan of bite size chicken pieces instead of trying to cut the chicken after with a fork and knife. I know, I'm weird that way.
Anyhow, this is a super easy recipe and quite flavorful when all is said and done. I put it over egg noodles, but I think it would be just as good over mashed potatoes.
Chicken Diane
Serves 2
 |
| Photo courtesy of cookingyummies.com |
1 T canola oil
2 boneless, skinless chicken breasts (season with salt and pepper)
1 T unsalted butter
1 T minced shallots
1 tsp minced garlic
3 T brandy
2 tsp Dijon mustard
2 tsp Worcestershire sauce
1/4 c half and half (you can use heavy cream, but you don't need to simmer as long because it's already thicker)
1 T minced parsley
Salt and Pepper to taste
For the chicken, heat oil in a skillet over medium-high heat. Add chicken and cook 6 minutes; flip cover and cook 6 more minutes. Transfer chicken to a small plate and tent with foil.
For the sauce, melt butter in same skillet over medium heat. Stir in shallots and garlic; cook 30 seconds.
Off heat, deglaze with brandy, scraping up any browned bits on bottom. Return skillet to the stove top over medium-high heat and boil brandy 30 seconds. Whisk in Dijon mustard and Worcestershire sauce.
Off heat, whisk in half and half and parsley. Return skillet to the stove top over low heat to thicken sauce; season with salt and pepper. Return chicken to skillet and coat in sauce. Serve chicken and sauce.
Friday, September 27, 2013
Chicken enchilada Soup
My sinuses are cleared. Whew...got a little carried away with the chili powder in this soup. Still this was delicious. SUPER easy and quite flavorful. I'd make this again in a heart beat.
If you love enchiladas, like I do, then this soup is for you. With every bite it tasted a lot like enchiladas. When I make it again, I would certainly make some rice with it and perhaps put it in the soup. It needed just a little bit more umph.
This recipe makes enough for two servings. I added some extra chicken broth to extend it to at least 4 servings. I wanted to freeze some servings.
Chicken Enchilada Soup
Courtesy of Cuisine at Home
Serves 2
2 T unsalted butter
1/4 c minced onion
1 T minced garlic
2 T flour
1 c low sodium chicken broth
2/3 c milk
1 c shredded cooked chicken (I used left over chicken I had from a previous meal)
1/3 c tomato sauce
3 T green chilis
1 tsp chili powder
1 tsp cumin
1/4 tsp oregano
Salt and Pepper to taste
Cilantro for sprinkling on top to serve.
Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook 2 minutes. Stir in the flour to incorporate; reduce heat to medium-low and cook, stirring constantly for 2 minutes. Slowly whisk in broth and milk, bring to a boil and simmer until thick, 2 minutes.
Stir in chicken, tomato sauce, chiles, chili powder, cumin and oregano. Bring to a boil; cover and reduce heat to low. Simmer soup to meld flavors, 10-15 minutes. Remove soup from heat and stir in cilantro. Serve soup with rice and/or tortilla chips.
If you love enchiladas, like I do, then this soup is for you. With every bite it tasted a lot like enchiladas. When I make it again, I would certainly make some rice with it and perhaps put it in the soup. It needed just a little bit more umph.
This recipe makes enough for two servings. I added some extra chicken broth to extend it to at least 4 servings. I wanted to freeze some servings.
Chicken Enchilada Soup
Courtesy of Cuisine at Home
Serves 2
 |
| Photo courtesy of Country Gourmet |
2 T unsalted butter
1/4 c minced onion
1 T minced garlic
2 T flour
1 c low sodium chicken broth
2/3 c milk
1 c shredded cooked chicken (I used left over chicken I had from a previous meal)
1/3 c tomato sauce
3 T green chilis
1 tsp chili powder
1 tsp cumin
1/4 tsp oregano
Salt and Pepper to taste
Cilantro for sprinkling on top to serve.
Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook 2 minutes. Stir in the flour to incorporate; reduce heat to medium-low and cook, stirring constantly for 2 minutes. Slowly whisk in broth and milk, bring to a boil and simmer until thick, 2 minutes.
Stir in chicken, tomato sauce, chiles, chili powder, cumin and oregano. Bring to a boil; cover and reduce heat to low. Simmer soup to meld flavors, 10-15 minutes. Remove soup from heat and stir in cilantro. Serve soup with rice and/or tortilla chips.
Tuesday, September 24, 2013
Sunday Night Stew...on Monday
The weather has changed. We were slammed directly into fall this past weekend with chilly wind and rain. This weather immediately makes me want comfort food. Warm, comforting soups and stews.
I decided I wanted to make chicken noodle soup for dinner on Monday night. I went to the Pioneer Woman's site, sure she'd have a recipe. Instead I stumbled onto this recipe for Sunday Night Stew.
oooo Stew...Yes! That would fill the comfort food hole.
This recipe is super easy to make and well worth the time it takes to make the stew. Stew meat, traditionally, is a tough cut of meat. Cooking it slowly and over a decent amount of time makes the meat super tender.
I made a few adjustments to this recipe. First, I'm not a fan of parsnips so I swapped out potatoes. Which meant there wasn't a need for the mashed potatoes. Though on a side note, I've made those mashed potatoes before and can I just say, "OH MY GOD" they are delicious. When I make this stew again, I'll make the mashed potatoes.
Sunday Night Stew
Courtesy of Pioneer Woman
Serves 8
STEW
3 T olive oil
1 T Bbtter
2 pounds beef stew meat (chuck Roast Cut Into Chunks)
Salt And Pepper
1 whole medium onion, diced
3 cloves garlic, minced
4 ounces, tomato paste
4 cups low sodium beef stocksp
Several Dashes Worcestershire
1/2 tsp sugar
4 whole carrots, peeled And diced
2 whole turnips, peeled And diced
2 Tablespoons Minced Fresh Parsley
Mashed Potatoes
5 pounds russet potatoes (peeled)
1 package (8 Ounce) cream cheese, softened
1 stick butter, softened
1/2 cup heavy cream
1 tsp seasoned salt
Salt And Pepper, to taste
After 1 1/2 to 2 hours, add the diced turnips and carrots to the pot. Stir to combine, put the lid back on the pot, and let it simmer for another 30 minutes. The sauce should be very thick, but if it seems overly so, splash in some beef broth until it thins it up enough. Feel free to add beef broth as needed!
When the carrots and turnips are tender, stir in minced parsley. Taste and add salt and pepper as needed. Serve piping hot in a bowl with mashed potatoes, letting the juice run all over everything. Sprinkle with extra minced parsley at the end.
MASHED POTATOES
Cut the potatoes into quarters and cover with water in a large pot. Boil until potatoes are fork tender, about 25-30 minutes. Drain the potatoes, then put them back into the same pot. With the heat on low, mash the potatoes for 2 to 3 minutes to release as much steam as possible.
Turn off heat, then add cream cheese, butter, cream, seasoned salt, salt and pepper. Taste and adjust seasonings as needed.
Serve potatoes immediately or spread them into a buttered baking dish to be reheated later. To reheat, put them in a 375 degree oven, covered in foil, until hot.
I decided I wanted to make chicken noodle soup for dinner on Monday night. I went to the Pioneer Woman's site, sure she'd have a recipe. Instead I stumbled onto this recipe for Sunday Night Stew.
oooo Stew...Yes! That would fill the comfort food hole.
This recipe is super easy to make and well worth the time it takes to make the stew. Stew meat, traditionally, is a tough cut of meat. Cooking it slowly and over a decent amount of time makes the meat super tender.
I made a few adjustments to this recipe. First, I'm not a fan of parsnips so I swapped out potatoes. Which meant there wasn't a need for the mashed potatoes. Though on a side note, I've made those mashed potatoes before and can I just say, "OH MY GOD" they are delicious. When I make this stew again, I'll make the mashed potatoes.
Sunday Night Stew
Courtesy of Pioneer Woman
Serves 8
STEW
3 T olive oil
1 T Bbtter
2 pounds beef stew meat (chuck Roast Cut Into Chunks)
Salt And Pepper
1 whole medium onion, diced
3 cloves garlic, minced
4 ounces, tomato paste
4 cups low sodium beef stocksp
Several Dashes Worcestershire
1/2 tsp sugar
4 whole carrots, peeled And diced
2 whole turnips, peeled And diced
2 Tablespoons Minced Fresh Parsley
Mashed Potatoes
5 pounds russet potatoes (peeled)
1 package (8 Ounce) cream cheese, softened
1 stick butter, softened
1/2 cup heavy cream
1 tsp seasoned salt
Salt And Pepper, to taste
Salt and pepper stew meat. Heat olive oil in a large, heavy pot over medium-high heat. Add butter, and as soon as it melts, brown half the stew meat until the outside gets nice and brown, about 2 minutes. (Turn it as it browns.) Remove the meat from the pot with a slotted spoon and put it on a plate. Add the rest of the meat to the pot and brown it, too. Remove it to the same plate. Set the meat aside.
Add the onion and garlic to the pot, stirring it to coat it in all the brown bits in the bottom of the pot. Cook for two minutes, then add the tomato paste to the pot. Stir it into the onions and let it cook for two more minutes.
Pour in the beef stock, stirring constantly. Add the Worcestershire and sugar. Add the beef back to the pot, cover the pot, and reduce the heat to low. Simmer, covered, for 1 1/2 hours to 2 hours.
When the carrots and turnips are tender, stir in minced parsley. Taste and add salt and pepper as needed. Serve piping hot in a bowl with mashed potatoes, letting the juice run all over everything. Sprinkle with extra minced parsley at the end.
MASHED POTATOES
Cut the potatoes into quarters and cover with water in a large pot. Boil until potatoes are fork tender, about 25-30 minutes. Drain the potatoes, then put them back into the same pot. With the heat on low, mash the potatoes for 2 to 3 minutes to release as much steam as possible.
Turn off heat, then add cream cheese, butter, cream, seasoned salt, salt and pepper. Taste and adjust seasonings as needed.
Serve potatoes immediately or spread them into a buttered baking dish to be reheated later. To reheat, put them in a 375 degree oven, covered in foil, until hot.
Monday, September 16, 2013
Hot Bean Dip
As bean dips go, I'm a fan. All too often though they aren't very flavorful. Super easy recipe, and don't bother doubling it unless you have a big crowd. I doubled it and we had half left.
This was not a spicy dish. You could totally toss in some splashes of hot sauce though to add some spice. I had some spice wimps who were going to be at the Sunday dinner tonight, so opted to be nice to their taste buds.
Hot Bean Dip
Courtesy of Arizona Cookbook
1 16 oz can of refried beans
1 c canned tomatoes, drained
1/2 c (4 oz) diced green chilies
1/2 lb grated cheddar cheese
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp garlic powder
Mix together well in a skillet and heat until cheese melts, stirring occasionally. Serve warm as a dip with corn tortillas.
This was not a spicy dish. You could totally toss in some splashes of hot sauce though to add some spice. I had some spice wimps who were going to be at the Sunday dinner tonight, so opted to be nice to their taste buds.
Hot Bean Dip
Courtesy of Arizona Cookbook
1 16 oz can of refried beans
1 c canned tomatoes, drained
1/2 c (4 oz) diced green chilies
1/2 lb grated cheddar cheese
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp garlic powder
Mix together well in a skillet and heat until cheese melts, stirring occasionally. Serve warm as a dip with corn tortillas.
Red Rice
For rice dish #2 for the Rotating Sunday Dinner, I made Red Rice. I wasn't sure if the Poblano Rice would be hot, and we had a few folks that aren't fans of heat. So I made a non hot version.
Everyday Food was one of my all time favorite magazines for recipes. It's a Martha Stewart magazine, but the recipes were simple and delicious. Sadly the magazine is no longer. I have, however, lots and lots of recipes through the years.
Again, I'm having rice making issues and I need to stop. I happen to love rice dishes and not making them well isn't going to work for me. In an attempt to "save time" I put this in a rice cooker. BIG mistake. Didn't cook all the way through and I didn't have time to add more liquid to cook further. I'd make this again though. The flavor was good, despite the "a dente" nature of it.
Red Rice
Courtesy of Everyday Food
Serves 4
2 tsp vegetable oil
1 small white onion, finely chopped
1 clove garlic, minced
1 T tomato paste
1 c long grain white rice
1 3/4 c low sodium chicken broth
1/2 tsp dried oregano
Salt and pepper
Everyday Food was one of my all time favorite magazines for recipes. It's a Martha Stewart magazine, but the recipes were simple and delicious. Sadly the magazine is no longer. I have, however, lots and lots of recipes through the years.
Again, I'm having rice making issues and I need to stop. I happen to love rice dishes and not making them well isn't going to work for me. In an attempt to "save time" I put this in a rice cooker. BIG mistake. Didn't cook all the way through and I didn't have time to add more liquid to cook further. I'd make this again though. The flavor was good, despite the "a dente" nature of it.
 |
| Courtesy of Everyday Food |
Courtesy of Everyday Food
Serves 4
2 tsp vegetable oil
1 small white onion, finely chopped
1 clove garlic, minced
1 T tomato paste
1 c long grain white rice
1 3/4 c low sodium chicken broth
1/2 tsp dried oregano
Salt and pepper
In a medium saucepan, heat vegetable oil over medium-high. Add onion and garlic and cook, stirring occasionally, until onion begins to brown around edges, 6 minutes. Add tomato paste and stir to combine. Add long-grain white low-sodium chicken broth or water, and dried oregano; season with coarse salt and ground pepper. Bring to a boil; reduce heat to low, cover, and cook until liquid is absorbed, 15 minutes. Remove pan from heat and let rice sit, covered, 5 minutes. Fluff with a fork and serve.
Poblano Rice
It was Sunday dinner today. Only this time we switched it up a bit. We've started the rotating Sunday Dinners. PhotoGirl and The Yank hosted tonight. They made some out of this world carnitas. Since the theme was clearly Mexican I opted to help out by bringing a couple of rice dishes and an appetizer.
I've had this Poblano Rice recipe for a couple of years now. Saw it on The Food Network and thought it looked delicious. These type of rice dishes are hard to make for one person. Finally a chance to make it.
The prep was super easy, the flavor outstanding and not spicy. I, however, have an issue making rice. Started this in a rice cooker - didn't do well. Moved it to a pot with a lid and it do ok. Still not the best texture. I'm not sure where my blocker is on rice, but man I suck at it these days.
Poblano Rice
Courtesy of Marcella Valladolid , Food Network
Serves 4-6
3 T vegetable oil, divided
1/2 medium white onion, chopped
2 poblano chiles,stemmed, seeded and chopped
1 clove garlic, roughly chopped
3/4 tsp kosher salt
1/2 tsp ground black pepper
1 c chicken broth, plus more if needed
1 c long grain rice
I've had this Poblano Rice recipe for a couple of years now. Saw it on The Food Network and thought it looked delicious. These type of rice dishes are hard to make for one person. Finally a chance to make it.
The prep was super easy, the flavor outstanding and not spicy. I, however, have an issue making rice. Started this in a rice cooker - didn't do well. Moved it to a pot with a lid and it do ok. Still not the best texture. I'm not sure where my blocker is on rice, but man I suck at it these days.
Poblano Rice
 |
| Photo courtesy of The Food Network |
Serves 4-6
3 T vegetable oil, divided
1/2 medium white onion, chopped
2 poblano chiles,stemmed, seeded and chopped
1 clove garlic, roughly chopped
3/4 tsp kosher salt
1/2 tsp ground black pepper
1 c chicken broth, plus more if needed
1 c long grain rice
Heat 2 tablespoons oil in a medium, heavy nonstick skillet over medium heat. Add the onions and saute until translucent, about 3 minutes. Add the poblano chiles and saute, about 8 minutes. Mix in the garlic and cook until fragrant, about 1 minute. Season with the salt and pepper. Add 1 cup broth and bring to a boil. Turn off the heat and let cool.
Transfer the mixture to a blender and process until smooth, about 1 minute. Measure the liquid yield from the blender, adding more chicken broth if necessary to yield 2 total cups of poblano liquid. Adjust seasoning to taste.
Meanwhile, clean the skillet, place over medium heat and add the remaining 1 tablespoon oil. Fry the rice until slightly golden. Pour the poblano puree into the skillet and bring to a simmer. Turn down the heat to medium-low and cover tightly. Cook for 30 minutes, turn off the heat and let rest for 10 minutes. Fluff with a fork before serving
Transfer the mixture to a blender and process until smooth, about 1 minute. Measure the liquid yield from the blender, adding more chicken broth if necessary to yield 2 total cups of poblano liquid. Adjust seasoning to taste.
Meanwhile, clean the skillet, place over medium heat and add the remaining 1 tablespoon oil. Fry the rice until slightly golden. Pour the poblano puree into the skillet and bring to a simmer. Turn down the heat to medium-low and cover tightly. Cook for 30 minutes, turn off the heat and let rest for 10 minutes. Fluff with a fork before serving
Sunday, September 15, 2013
Sesame Noodles with Shredded Chicken
The week closes with another really good Chinese type of meal. While it wasn't WW I still think it could be low cal with whole wheat pasta. Again, I didn't use the noodles, I used what I had. This recipe assumes you'll actually follow it and use the Chinese noodles. Some day I will have those in my house and can use them.
It should also be pointed out that I'm not a fan of cold noodles. So...since I didn't use the Chinese noodles, I kept the spaghetti warmed and added the sauce and chicken. I put cucumbers on the side and had them with dinner.
But once dinner was done, I tossed the remaining pasta and cucumbers together and had it as a salad the following day for lunch. I am still not a fan of cold noodles.
This recipe, like the others, was easy and simply delicious. I didn't do the shredded chicken part because, well, I was too lazy. Sautéing the chicken seemed easier to me.
Sesame Noodles with Shredded Chicken
Recipe from American Test Chicken
Serves 2
Sauce:
2.5 T soy sauce
1.5 T sesame seeds, toasted
2 T chunky peanut butter
1 T rice vinegar
1 T light brown sugar
1.5 tsp grated or minced ginger
1 clove garlic,minced
1/2 tsp hot sauce
hot water
Chicken and Noodles:
1 (8oz) boneless, skinless chicken breast, trimmed
8-9 ounces fresh Chinese noodles or 1/2 lb spaghetti (I used whole wheat spaghetti)
1 T salt
1 T toasted sesame oil
1/2 red bell pepper, halved and sliced lengthwise (I didn't put this in...blech)
1/2 cucumber, peeled, halved and sliced length wise
1 carrot peeled and grated on the large holes of a box grater (I totally cheated here too and bot already grated carrots. I use them in my salads too)
2 scallions, sliced thin on the bias
1 T chopped fresh cilantro
1 T sesame seeds, toasted
For the sauce: Blend the soy sauce, sesame seeds, peanut butter, vinegar, brown sugar, ginger, garlic and hot sauce together in a blender until smooth, about 30 seconds. With the machine running, add hot water, 1 T at a time until the sauce has the consistency of heavy cream (about 2 T).
For the chicken and noodles: Adjust an oven rack to be about 6 inches from the broiler element and heat the broiler. Set a slotted broiler pan top over a broiler pan bottom, spray the top with vegetable oil spray, and lay the chicken on the top.
Broil the chicken until lightly golden on both sides and the thickest part registers 160-165 degrees on an instant-read thermometer, 10-12 minutes, flipping the chicken halfway through. Transfer the chicken to a caring board, tent with foil, and let rest for 5 minutes. Shred the chicken into bite size pieces using 2 forks.
Meanwhile, bring 4 quarts water to a boil in a large pot. Add the noodles and the salt, and cook, stirring often, until tender. Drain the noodles and rinse under cold running water until cold.
Transfer the noodles to a large bowl and toss with the sesame oil. Add the sauce, shredded chicken, bell pepper, cucumber, carrot, scallions, and cilantro and toss to combine. Sprinkle with sesame seeds and serve.
It should also be pointed out that I'm not a fan of cold noodles. So...since I didn't use the Chinese noodles, I kept the spaghetti warmed and added the sauce and chicken. I put cucumbers on the side and had them with dinner.
But once dinner was done, I tossed the remaining pasta and cucumbers together and had it as a salad the following day for lunch. I am still not a fan of cold noodles.
This recipe, like the others, was easy and simply delicious. I didn't do the shredded chicken part because, well, I was too lazy. Sautéing the chicken seemed easier to me.
Sesame Noodles with Shredded Chicken
Recipe from American Test Chicken
 |
| Courtesy of American Test Kitchen |
Sauce:
2.5 T soy sauce
1.5 T sesame seeds, toasted
2 T chunky peanut butter
1 T rice vinegar
1 T light brown sugar
1.5 tsp grated or minced ginger
1 clove garlic,minced
1/2 tsp hot sauce
hot water
Chicken and Noodles:
1 (8oz) boneless, skinless chicken breast, trimmed
8-9 ounces fresh Chinese noodles or 1/2 lb spaghetti (I used whole wheat spaghetti)
1 T salt
1 T toasted sesame oil
1/2 red bell pepper, halved and sliced lengthwise (I didn't put this in...blech)
1/2 cucumber, peeled, halved and sliced length wise
1 carrot peeled and grated on the large holes of a box grater (I totally cheated here too and bot already grated carrots. I use them in my salads too)
2 scallions, sliced thin on the bias
1 T chopped fresh cilantro
1 T sesame seeds, toasted
For the sauce: Blend the soy sauce, sesame seeds, peanut butter, vinegar, brown sugar, ginger, garlic and hot sauce together in a blender until smooth, about 30 seconds. With the machine running, add hot water, 1 T at a time until the sauce has the consistency of heavy cream (about 2 T).
For the chicken and noodles: Adjust an oven rack to be about 6 inches from the broiler element and heat the broiler. Set a slotted broiler pan top over a broiler pan bottom, spray the top with vegetable oil spray, and lay the chicken on the top.
Broil the chicken until lightly golden on both sides and the thickest part registers 160-165 degrees on an instant-read thermometer, 10-12 minutes, flipping the chicken halfway through. Transfer the chicken to a caring board, tent with foil, and let rest for 5 minutes. Shred the chicken into bite size pieces using 2 forks.
Meanwhile, bring 4 quarts water to a boil in a large pot. Add the noodles and the salt, and cook, stirring often, until tender. Drain the noodles and rinse under cold running water until cold.
Transfer the noodles to a large bowl and toss with the sesame oil. Add the sauce, shredded chicken, bell pepper, cucumber, carrot, scallions, and cilantro and toss to combine. Sprinkle with sesame seeds and serve.
Thursday, September 12, 2013
Singapore Chow Mai Fun
According to the Weight Watchers cookbook "mai fun" is a rice noodle. You soak them and then cook them in the sauce/meat combo. I, however, missed this in the recipe and ended up using linguini. Still with linguini this was a delicious dish.
It's super easy and tasty on top of it. Further more, it's 265 calories and 5 points. I may or may not had to make a couple of changes. For starters, I had ground turkey in my freezer so used that instead of pork. I'm sure pork would be so good in this, but the turkey was delicious in this. It really picked up the flavor of the curry. If you don't like yellow curry you won't like this recipe. I happen to love it.
I doubled the sauce ingredients. I like things saucy! I would, however, not double up the chili-garlic sauce. I may or may not have burned my lips off.
Despite that, this is a simple and great recipe.
Singapore Chow Mai Fun
Serves 4
PointsPlus 5
6 oz mai fun (rice sticks or rice noodles)
1/2 c low sodium chicken broth
3 T reduced sodium soy sauce
1 T rice vinegar
2 tsp chili-garlic sauce
1 tsp sugar
6 oz lean ground pork
1 onion, chopped
3 cloves garlic, minced
2 T curry powder
1 red bell pepper (seeded and chopped) I did not include this... shocking
Bring a large pot of water to a boil. Remove from the heat, add the mai fun and soak until softened, 5-6 minutes. Drain and set aside.
Combine the broth, soy sauce, vinegar, chili-garlic sauce and sugar in a small bowl; set aside.
Spray a nonstick wok or large, deep skillet with nonstick spray and set over medium-high heat. Add the pork and stir fry until just cooked through, about 3 minutes. Add the onion, garlic and curry powder. Stir fry until softened and fragrant, about 3 minutes. Add the bell pepper and stir fry until crisp and tender, about 2 minutes. Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 1 minute. Add the noodles and cook until heated through, about 1 minute.
It's super easy and tasty on top of it. Further more, it's 265 calories and 5 points. I may or may not had to make a couple of changes. For starters, I had ground turkey in my freezer so used that instead of pork. I'm sure pork would be so good in this, but the turkey was delicious in this. It really picked up the flavor of the curry. If you don't like yellow curry you won't like this recipe. I happen to love it.
I doubled the sauce ingredients. I like things saucy! I would, however, not double up the chili-garlic sauce. I may or may not have burned my lips off.
Despite that, this is a simple and great recipe.
Singapore Chow Mai Fun
Serves 4
PointsPlus 5
6 oz mai fun (rice sticks or rice noodles)
1/2 c low sodium chicken broth
3 T reduced sodium soy sauce
1 T rice vinegar
2 tsp chili-garlic sauce
1 tsp sugar
6 oz lean ground pork
1 onion, chopped
3 cloves garlic, minced
2 T curry powder
1 red bell pepper (seeded and chopped) I did not include this... shocking
Bring a large pot of water to a boil. Remove from the heat, add the mai fun and soak until softened, 5-6 minutes. Drain and set aside.
Combine the broth, soy sauce, vinegar, chili-garlic sauce and sugar in a small bowl; set aside.
Spray a nonstick wok or large, deep skillet with nonstick spray and set over medium-high heat. Add the pork and stir fry until just cooked through, about 3 minutes. Add the onion, garlic and curry powder. Stir fry until softened and fragrant, about 3 minutes. Add the bell pepper and stir fry until crisp and tender, about 2 minutes. Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 1 minute. Add the noodles and cook until heated through, about 1 minute.
Wednesday, September 11, 2013
Hoisin - Ginger Marinade
Chicken gets really boring to me. I have several marinades I use to spicy up chicken in an attempt to make chicken taste less bland. Marinades are usually super quick and super easy for adding flavor.
This marinade is a Weight Watchers one found in The New Complete Cookbook. It's PointsPlus value 1. 57 calories. That's not very much to add flavor.
I let the chicken marinade for an hour and saved some aside before marinating to baste the chicken on the grill. Really didn't need to do the basting, but it was nice to have some extra flavor.
Hoisin Ginger Marinade
Serves 4
Points Plus 1
1/2 c ketchup
2 T hoisin sauce
2 T reduced sodium soy sauce
2 T rice vinegar
1 piece (about 1" long) fresh ginger; peeled and finely chopped
2 cloves garlic, minced
Stir it all together. Put in the meat of your choice. Voila!
This marinade is a Weight Watchers one found in The New Complete Cookbook. It's PointsPlus value 1. 57 calories. That's not very much to add flavor.
I let the chicken marinade for an hour and saved some aside before marinating to baste the chicken on the grill. Really didn't need to do the basting, but it was nice to have some extra flavor.
Hoisin Ginger Marinade
Serves 4
Points Plus 1
1/2 c ketchup
2 T hoisin sauce
2 T reduced sodium soy sauce
2 T rice vinegar
1 piece (about 1" long) fresh ginger; peeled and finely chopped
2 cloves garlic, minced
Stir it all together. Put in the meat of your choice. Voila!
Monday, September 9, 2013
Beef Lo Mein
The one thing I hate about living in Redmond is there are no good Chinese restaurants around. I'm a fan of Chinese food. Sadly it's usually fattening and can get pricey.
I have several recipes for Beef Lo Mein and have not tried a single one. The thing I like about making my own Chinese food is I can control the sodium and fat.
There's a couple of things I'd do differently when I make this again. First off I'd use soba noodles. I was trying to use up what was in my pantry so opted for linguini. Soba would have been way better I just didn't feel like driving across town to get them.
I'd also follow the instructions and include the Chili - Garlic sauce. Somehow I missed it in the cooking process. I really like chili garlic sauce and think it would have really enhanced the sauce.
Beef Lo Mein
Courtesy of Cooking for Two 2011
Serves 2
3 T hoisin sauce
2 T soy sauce (I use low sodium)
2 tsp sesame oil
8 oz flank steak, trimmed and sliced thin across the grain on bias
1/3 c low-sodium chicken broth
1/2 tsp cornstarch
1 clove garlic, minced
1 tsp grated fresh ginger
1 T vegetable oil
6 oz broccoli florets, cut into 1 inch pieces
2 1/2 T water
1/2 red bell pepper, stemmed, seeded, sliced into 1/2 inch strips and halved crosswise (As you can imagine I did not include the bell pepper)
1 bunch scallions, white parts sliced thin, green parts cut into 1 inch pieces
6 oz fresh Chinese noodles or 4 oz dried linguine
1 1/2 tsp Asian Chili-garlic sauce
Whisk hoisin, soy and sesame oil together in a bowl. Measure 1 1/2 T of mixture into separate bowl and stir in beef; cover and refrigerate for at least 15 minutes - or up to 1 hour. (I left mine for 1 hour). Whisk broth and cornstarch into remaining mixture; set aside. In separate small bowl, combine garlic, ginger and 1/2 tsp vegetable oil.
Heat 1 tsp vegetable oil in 10" skillet over high heat until just smoking. Add bef in single layer and cook without stirring for 1 minute. Stir beef and continue to cook until browned, about 1 minute; transfer to large bowl.
Wipe now empty skillet clean with paper towels. Add 1/2 tsp vegetable oil, and heat over high heat until just smoking. Add broccoli and cook for 30 seconds. Add water, cover, steam until broccoli is bright green and begins to soften, about 2 minutes. Uncover and continue to cook until water has evaporated and broccoli begins to brown, about 2 minutes, transfer to bowl with beef.
Add remaining 1 tsp vegetable oil and bell pepper to now empty skillet and cook over high heat until crisp/tender and spotty brown, about 2 minutes. Add scallions and continue to cook until wilted, 2-3 minutes. clear center of skillet, add garlic- ginger mixture into vegetables. Stir in cooked beef and broccoli with any accumulated juices. Stir in broth mixture and simmer until sauce has thickened, about 1 minute. remove from heat and cover to keep warm.
Meanwhile, cook noodles according to package. Reserve 1/2 c pasta water, then drain noodles and return them to pot. Add beef mixture and chili garlic sauce and toss to combine. Add reserved cooking water as needed to loosen up the sauce.
Eat immediately!!!
For the record, I also think if you chilled this and ate it the next day as a noodle salad it would be just as good.
I have several recipes for Beef Lo Mein and have not tried a single one. The thing I like about making my own Chinese food is I can control the sodium and fat.
There's a couple of things I'd do differently when I make this again. First off I'd use soba noodles. I was trying to use up what was in my pantry so opted for linguini. Soba would have been way better I just didn't feel like driving across town to get them.
I'd also follow the instructions and include the Chili - Garlic sauce. Somehow I missed it in the cooking process. I really like chili garlic sauce and think it would have really enhanced the sauce.
 |
| Photo by Jenn Wraspir (me) |
Beef Lo Mein
Courtesy of Cooking for Two 2011
Serves 2
3 T hoisin sauce
2 T soy sauce (I use low sodium)
2 tsp sesame oil
8 oz flank steak, trimmed and sliced thin across the grain on bias
1/3 c low-sodium chicken broth
1/2 tsp cornstarch
1 clove garlic, minced
1 tsp grated fresh ginger
1 T vegetable oil
6 oz broccoli florets, cut into 1 inch pieces
2 1/2 T water
1/2 red bell pepper, stemmed, seeded, sliced into 1/2 inch strips and halved crosswise (As you can imagine I did not include the bell pepper)
1 bunch scallions, white parts sliced thin, green parts cut into 1 inch pieces
6 oz fresh Chinese noodles or 4 oz dried linguine
1 1/2 tsp Asian Chili-garlic sauce
Whisk hoisin, soy and sesame oil together in a bowl. Measure 1 1/2 T of mixture into separate bowl and stir in beef; cover and refrigerate for at least 15 minutes - or up to 1 hour. (I left mine for 1 hour). Whisk broth and cornstarch into remaining mixture; set aside. In separate small bowl, combine garlic, ginger and 1/2 tsp vegetable oil.
Heat 1 tsp vegetable oil in 10" skillet over high heat until just smoking. Add bef in single layer and cook without stirring for 1 minute. Stir beef and continue to cook until browned, about 1 minute; transfer to large bowl.
Wipe now empty skillet clean with paper towels. Add 1/2 tsp vegetable oil, and heat over high heat until just smoking. Add broccoli and cook for 30 seconds. Add water, cover, steam until broccoli is bright green and begins to soften, about 2 minutes. Uncover and continue to cook until water has evaporated and broccoli begins to brown, about 2 minutes, transfer to bowl with beef.
Add remaining 1 tsp vegetable oil and bell pepper to now empty skillet and cook over high heat until crisp/tender and spotty brown, about 2 minutes. Add scallions and continue to cook until wilted, 2-3 minutes. clear center of skillet, add garlic- ginger mixture into vegetables. Stir in cooked beef and broccoli with any accumulated juices. Stir in broth mixture and simmer until sauce has thickened, about 1 minute. remove from heat and cover to keep warm.
Meanwhile, cook noodles according to package. Reserve 1/2 c pasta water, then drain noodles and return them to pot. Add beef mixture and chili garlic sauce and toss to combine. Add reserved cooking water as needed to loosen up the sauce.
Eat immediately!!!
For the record, I also think if you chilled this and ate it the next day as a noodle salad it would be just as good.
Saturday, September 7, 2013
Quick Beef Burgundy
The Pantry Goat was over the other night to help me move my BBQ inside (they were power washing the deck). So in order to help with her "eating" issue I figured I'd fix something that had great leftovers. The weather has also turned into fall-ish rain so I felt comfort food was in order.
Beef Burgundy - in general - is one of my favorites. To do it right it takes ALL DAY. I didn't have all day since I actually had to work, so I selected this "Quick Beef Burgundy" recipe.
Two things I love about it, besides it's delicious. Super easy. Super quick!
Quick Beef Burgundy
Courtesy of Cook's Country
Serves 4
2 lbs sirloin steak tips, cut into 1" chunks
Salt and pepper
4 slices bacon, chopped
8 oz cremini or white mushrooms, quartered
1 c frozen pearl onions, thawed (I thought I had these in the freezer so didn't buy them. Turned out I didn't. I just quartered and sliced a yellow onion instead)
3 T unsalted butter
1/4 c flour
2 c red wine
1 c low sodium chicken broth (I didn't have chicken broth, but had beef broth. Use what you have.)
2 tsp minced fresh thyme
Pat steak dry with a paper towel and season with salt and pepper. Cook bacon in a dutch oven over medium-high heat. Using a slotted spoon, transfer bacon to a paper towel to drain.
Cook steak tips in bacon fat (does it get better than this?) until well browned all over, about 5 minutes. Transfer to plate and tent with foil. You'll want to do this in batches and not crowd your pan. Crowding causes more moisture to release from the meat and then boils the beef instead.
Add mushrooms and onions to empty pot and cook until browned, about 5 minutes. Transfer to bowl. Stir in butter and flout into empty pot and cook until golden, about 1-2 minutes. Stir in wine, broth and thyme. Add in beef any accumulated juices. Bring to a boil, then reduce heat to medium-low and simmer covered, until sauce is slightly thickened, about 10 minutes. Stir in bacon, mushrooms and onions.
Beef Burgundy - in general - is one of my favorites. To do it right it takes ALL DAY. I didn't have all day since I actually had to work, so I selected this "Quick Beef Burgundy" recipe.
Two things I love about it, besides it's delicious. Super easy. Super quick!
Quick Beef Burgundy
 |
| Photo courtesy of Cooks' Country |
Serves 4
2 lbs sirloin steak tips, cut into 1" chunks
Salt and pepper
4 slices bacon, chopped
8 oz cremini or white mushrooms, quartered
1 c frozen pearl onions, thawed (I thought I had these in the freezer so didn't buy them. Turned out I didn't. I just quartered and sliced a yellow onion instead)
3 T unsalted butter
1/4 c flour
2 c red wine
1 c low sodium chicken broth (I didn't have chicken broth, but had beef broth. Use what you have.)
2 tsp minced fresh thyme
Pat steak dry with a paper towel and season with salt and pepper. Cook bacon in a dutch oven over medium-high heat. Using a slotted spoon, transfer bacon to a paper towel to drain.
Cook steak tips in bacon fat (does it get better than this?) until well browned all over, about 5 minutes. Transfer to plate and tent with foil. You'll want to do this in batches and not crowd your pan. Crowding causes more moisture to release from the meat and then boils the beef instead.
Add mushrooms and onions to empty pot and cook until browned, about 5 minutes. Transfer to bowl. Stir in butter and flout into empty pot and cook until golden, about 1-2 minutes. Stir in wine, broth and thyme. Add in beef any accumulated juices. Bring to a boil, then reduce heat to medium-low and simmer covered, until sauce is slightly thickened, about 10 minutes. Stir in bacon, mushrooms and onions.
Monday, August 12, 2013
'Smores Dip
Yep, you read that correctly. SMORES DIP. It's okay. Take a moment. I'll wait.
The BEST thing about this dip...it tastes like 'smores without the mess.
Super easy recipe, and delicious on top of that.
I made a few adjustments - how could I not. I almost doubled the recipe - just shy of doubling - because I thought I wouldn't have enough dip. Turns out that it does make enough dip. It's a rich dip so a little goes a long way.
I used half and half instead of milk. It was suggested by one of my guests. I blame them.
Otherwise, I followed the recipe. Make this dip. You won't regret it, I promise.
'Smores Dip
Courtesy of Key Ingredient
1 c milk chocolate chips
2 T milk
1 1/4 mini marshmallows
Graham crackers for dipping. Jenn Note: I also had strawberries and granny smith apples for dipping.
In a medium sauce pan add chocolate chips, milk and 1 cup of your mallows.
Mix continuously over medium heat until melted and smooth. Using a rubber spatula, scrape chocolate mixture into a small casserole dish.
Top with remaining mallows. Place dish under your oven broiler for approximately 60 seconds or until the top has started to brown.
Jenn Note: Don't turn your back on the marshmallows. I did and see what happened?
The BEST thing about this dip...it tastes like 'smores without the mess.
Super easy recipe, and delicious on top of that.
I made a few adjustments - how could I not. I almost doubled the recipe - just shy of doubling - because I thought I wouldn't have enough dip. Turns out that it does make enough dip. It's a rich dip so a little goes a long way.
I used half and half instead of milk. It was suggested by one of my guests. I blame them.
Otherwise, I followed the recipe. Make this dip. You won't regret it, I promise.
 |
| Photo by Jenn Wraspir |
'Smores Dip
Courtesy of Key Ingredient
1 c milk chocolate chips
2 T milk
1 1/4 mini marshmallows
Graham crackers for dipping. Jenn Note: I also had strawberries and granny smith apples for dipping.
In a medium sauce pan add chocolate chips, milk and 1 cup of your mallows.
Mix continuously over medium heat until melted and smooth. Using a rubber spatula, scrape chocolate mixture into a small casserole dish.
Top with remaining mallows. Place dish under your oven broiler for approximately 60 seconds or until the top has started to brown.
Jenn Note: Don't turn your back on the marshmallows. I did and see what happened?
Wednesday, July 17, 2013
Skillet Green Beans with Spiced Walnuts
I'm forever looking for an interesting way to serve green beans. I like them, but am not a fan of just steaming them or blanching them. I want flavor with them.
Enter this recipe. I pulled it out of my Light and Healthy 2011 cookbook from America's Test Kitchen. Their recipes are so thorough and thought through.
What I really liked about this recipe is you have a super hot pan which flash cooks the beans and they get brown and crunchy. Yum.
Super easy, and low calorie. 130 calories per serving.
Skillet Green Beans with Spiced Walnuts
Recipe from Light & Healthy 2011
Serves 4
1/4 c walnuts, chopped coarse
1 T unsalted butter
1 tsp brown sugar
1/4 tsp ground ginger
Pinch of cayenne
Salt and black pepper to taste
2 tsp olive oil
1 lb green beans, trimmed (I cut mine in half too)
1/4 c water
Toast the walnuts in a 12 inch skillet over medium-low heat until golden, about 5 minutes. Don't turn your back on them, they can burn quickly.
Add the butter and cook, stirring constantly, until the butter is browned, about 2 minutes. Stir in the sugar, ginger, cayenne, and 1/8 tsp salt and 1/8 tsp pepper and cook until fragrant, about 30 seconds.
Transfer the walnut mixture to a bowl and set aside. Wipe out the skillet with a paper towel.
Heat the oil in the skillet over medium high heat until just smoking. Add the green beans and 1/8 tsp salt and cook, stirring occasionally, until spotty brown, 4-6 minutes.
Add the water, cover and cook until the green beans are bright green but still crisp, 2-3 minutes. Uncover, increase the heat to high, and continue to cook until the water evaporates and the beans are crisp-tender and lightly browned, 3-5 minutes longer.
Off the heat, stir in the reserved walnut mixture. Season with salt and pepper if need be.
Enter this recipe. I pulled it out of my Light and Healthy 2011 cookbook from America's Test Kitchen. Their recipes are so thorough and thought through.
What I really liked about this recipe is you have a super hot pan which flash cooks the beans and they get brown and crunchy. Yum.
Super easy, and low calorie. 130 calories per serving.
Skillet Green Beans with Spiced Walnuts
 |
| Photo by Life is Full 2011 |
Serves 4
1/4 c walnuts, chopped coarse
1 T unsalted butter
1 tsp brown sugar
1/4 tsp ground ginger
Pinch of cayenne
Salt and black pepper to taste
2 tsp olive oil
1 lb green beans, trimmed (I cut mine in half too)
1/4 c water
Toast the walnuts in a 12 inch skillet over medium-low heat until golden, about 5 minutes. Don't turn your back on them, they can burn quickly.
Add the butter and cook, stirring constantly, until the butter is browned, about 2 minutes. Stir in the sugar, ginger, cayenne, and 1/8 tsp salt and 1/8 tsp pepper and cook until fragrant, about 30 seconds.
Transfer the walnut mixture to a bowl and set aside. Wipe out the skillet with a paper towel.
Heat the oil in the skillet over medium high heat until just smoking. Add the green beans and 1/8 tsp salt and cook, stirring occasionally, until spotty brown, 4-6 minutes.
Add the water, cover and cook until the green beans are bright green but still crisp, 2-3 minutes. Uncover, increase the heat to high, and continue to cook until the water evaporates and the beans are crisp-tender and lightly browned, 3-5 minutes longer.
Off the heat, stir in the reserved walnut mixture. Season with salt and pepper if need be.
Tuesday, July 2, 2013
Shrimp Cocktail Salad with Lemon-Horshradish Vinaigrette
Shrimp cocktail....YUM. Big fan of shrimp cocktail. Even just little bite size pieces of shrimp to dip in cocktail sauce makes me happy. Which is why when I saw this recipe I knew I had to make it for a number of reasons.
First - um shrimp cocktail!
Second - low calorie. Just 204 calories for this salad.
Three - did I mention shrimp cocktail.
There is a bit of prep of the shrimp and sometime it needs to sit before eating it. I didn't notice that when I started this recipe so I didn't let my shrimp sit for as long as it probably could.
Bottom line...super easy recipe and super delicious. I made no real changes to this recipe besides adding a cucumber and croutons to the ingredients. What? I had the cucumber that had to be used and how do you eat a salad without croutons?
Shrimp Cocktail Salad
Recipe from Cuisine at Home
Serves 6
204 calories - according to my WW app it's about 5 points
For the vinaigrette, whisk together:
1/3 c prepared horseradish
1 T minced lemon zest
1/4 c fresh lemon juice
3T no salt added ketchup - missed this and so used regular ketchup
3T extra virgin olive oil
1 tsp Worcestershire sauce
1/4 tsp each kosher salt and ground pepper
For the salad; heat:
2 cloves garlic, smashed
1 onion, quartered
1 dried bay leaf
1 lemon, halved and juiced
1 T old bay seasoning
2 tsp salt
1/2 tsp black peppercorns
1 1/2 lb shrimp; deveined and shelled (about 30 shrimp)
12 c thinly sliced romaine lettuce
4 c chopped tomatoes (I used cherry tomatoes)
So whisk together the ingredients for the vinaigrette and set it aside.
Heat the garlic, onion, bay leaf, lemon halves, old bay, salt and peppercorns in a large pot of water of high; bringing it to a boil. Reduce heat to simmer and let it simmer for 10 minutes.
Add shrimp, cook until pink and opaque (2-3 minutes). Transfer shrimp to a bowl of ice water; drain. Toss shrimp in vinaigrette, cover and chill for at least an hour or overnight.
Toss in romaine and tomatoes just before serving.
First - um shrimp cocktail!
Second - low calorie. Just 204 calories for this salad.
Three - did I mention shrimp cocktail.
There is a bit of prep of the shrimp and sometime it needs to sit before eating it. I didn't notice that when I started this recipe so I didn't let my shrimp sit for as long as it probably could.
Bottom line...super easy recipe and super delicious. I made no real changes to this recipe besides adding a cucumber and croutons to the ingredients. What? I had the cucumber that had to be used and how do you eat a salad without croutons?
 |
| Photo by Jenn Wraspir |
Shrimp Cocktail Salad
Recipe from Cuisine at Home
Serves 6
204 calories - according to my WW app it's about 5 points
For the vinaigrette, whisk together:
1/3 c prepared horseradish
1 T minced lemon zest
1/4 c fresh lemon juice
3T no salt added ketchup - missed this and so used regular ketchup
3T extra virgin olive oil
1 tsp Worcestershire sauce
1/4 tsp each kosher salt and ground pepper
For the salad; heat:
2 cloves garlic, smashed
1 onion, quartered
1 dried bay leaf
1 lemon, halved and juiced
1 T old bay seasoning
2 tsp salt
1/2 tsp black peppercorns
1 1/2 lb shrimp; deveined and shelled (about 30 shrimp)
12 c thinly sliced romaine lettuce
4 c chopped tomatoes (I used cherry tomatoes)
So whisk together the ingredients for the vinaigrette and set it aside.
Heat the garlic, onion, bay leaf, lemon halves, old bay, salt and peppercorns in a large pot of water of high; bringing it to a boil. Reduce heat to simmer and let it simmer for 10 minutes.
Add shrimp, cook until pink and opaque (2-3 minutes). Transfer shrimp to a bowl of ice water; drain. Toss shrimp in vinaigrette, cover and chill for at least an hour or overnight.
Toss in romaine and tomatoes just before serving.
Tuesday, June 25, 2013
Chicken with Black Bean Sauce
I've heard of black bean sauce but have never tried it. Black bean sauce - found a lot in Chinese food - is made from Chinese black beans, which are fermented and seasoned with salt and spices. It's surprisingly good. Salty though so don't add any salt to the recipe until you taste it. I could only find the black bean sauce with garlic - which you can't go wrong with garlic right?
It's a Weight Watchers Take-Out Tonight recipe. And it is definitely better than take out.
Chicken with Black Bean Sauce
Recipe from WW Take Out Tonight
Points - 5
Calories 223
Servings 4 (1 cup each)
1 lb skinless, boneless chicken breasts, cut into strips
2 T cornstarch
1/2 c low-sodium chicken broth
2 T black bean sauce
1 T low sodium soy sauce
1 T sugar
1 T dark sesame oil
1 T minced fresh ginger
3 cloves garlic, minced
1/4 lb white mushrooms
1/4 lb fresh snow peas, trimmed and halved
1 carrot, thinly sliced
JW Note - I cut the snow peas and the carrot both on the bias. It's got a nicer look to it. If you care about that stuff.
Combine the chicken with 1 T cornstarch in a medium bowl; toss well to coat and set aside. Combine the remaining 1 T cornstarch, the broth, black bean sauce, soy sauce, and sugar in a small bowl; set aside.
Heat a nonstick skillet of medium-high heat until a drop of water sizzles. Swirl in the sesame oil, then add the chicken. Stir fry until lightly browned, 2-3 minutes. Add the ginger and garlic; stir fry until fragrant, about 30 seconds. Add the mushrooms, snow peas and carrots; stir fry until crisp-tender, about 3 minutes. Add the broth mixture boils and thickens, and the chicken is just cooked through 1-2 minutes.
It's a Weight Watchers Take-Out Tonight recipe. And it is definitely better than take out.
Chicken with Black Bean Sauce
Recipe from WW Take Out Tonight
Points - 5
Calories 223
Servings 4 (1 cup each)
1 lb skinless, boneless chicken breasts, cut into strips
2 T cornstarch
1/2 c low-sodium chicken broth
2 T black bean sauce
1 T low sodium soy sauce
1 T sugar
1 T dark sesame oil
1 T minced fresh ginger
3 cloves garlic, minced
1/4 lb white mushrooms
1/4 lb fresh snow peas, trimmed and halved
1 carrot, thinly sliced
JW Note - I cut the snow peas and the carrot both on the bias. It's got a nicer look to it. If you care about that stuff.
Combine the chicken with 1 T cornstarch in a medium bowl; toss well to coat and set aside. Combine the remaining 1 T cornstarch, the broth, black bean sauce, soy sauce, and sugar in a small bowl; set aside.
Heat a nonstick skillet of medium-high heat until a drop of water sizzles. Swirl in the sesame oil, then add the chicken. Stir fry until lightly browned, 2-3 minutes. Add the ginger and garlic; stir fry until fragrant, about 30 seconds. Add the mushrooms, snow peas and carrots; stir fry until crisp-tender, about 3 minutes. Add the broth mixture boils and thickens, and the chicken is just cooked through 1-2 minutes.
Sunday, June 23, 2013
Creamy Italian Salad Dressing - Low Calorie
I'm a big fan of ranch salad dressing. Unfortunately I am not a fan of the "fat-free" version of it. It just doesn't taste right to me. And so I've been searching for a salad dressing that might substitute for the creaminess of the ranch and not have all the calories.
Enter this creamy Italian dressing. Good, but not great. It has a WAY too mayonnaise - y flavor that makes it not taste like "dressing" but mayo.
I made a few adjustments and it's better, but I'm not convinced it'll get repeated ever.
Creamy Italian Salad Dressing
83 calories per serving. The recipe doesn't say how much is a serving, but it says this recipe makes 6 servings.
1/2 c light mayo
3 T skim milk
1 T grated onion (I added about 2 T to help cut the mayo flavor)
1 T white wine vinegar (I added about 2 T for the mayo flavor issue)
1/8 tsp each sugar, garlic powder, kosher salt, and pepper (I did about 1/4 tsp of each accidentally. I thought it was the 1/8 tsp but it wasn't)
Whisk it all together. Put it in the fridge and voila.
Enter this creamy Italian dressing. Good, but not great. It has a WAY too mayonnaise - y flavor that makes it not taste like "dressing" but mayo.
I made a few adjustments and it's better, but I'm not convinced it'll get repeated ever.
Creamy Italian Salad Dressing
83 calories per serving. The recipe doesn't say how much is a serving, but it says this recipe makes 6 servings.
1/2 c light mayo
3 T skim milk
1 T grated onion (I added about 2 T to help cut the mayo flavor)
1 T white wine vinegar (I added about 2 T for the mayo flavor issue)
1/8 tsp each sugar, garlic powder, kosher salt, and pepper (I did about 1/4 tsp of each accidentally. I thought it was the 1/8 tsp but it wasn't)
Whisk it all together. Put it in the fridge and voila.
Weight Watchers Paella
I'm a big fan of paella. I have been since our days in Spain when I tried to order in Spanish and asked the waitress if the paella has fishermen in it instead of asking if it had fish. Fisherman, I'm sure, would have been a bit tough and gamey.
Anyhow, paella. So good and so flavorful, and soooo fattening. My favorite paella has sausage in it, and chicken, and saffron, and shrimp, and bits of fish. This Weight Watchers recipe is really tasty, and only 373 calories per serving. According to the cookbook, one serving is 1/4 of the dish. that's a lot of paella.
I made a slight modification on the saffron front. I didn't want to afford saffron so I used Sazon rice seasoning. It has a combination of herbs and spices that really adds a nice touch. I've used it in place of saffron in the past as well.
The other, unfortunate, modification I made was to the shrimp. I had purchase fresh shrimp but when I opened it to use it, it smelled too fishy and I just wasn't sure it was still good. I asked sister in law to bring shrimp. I didn't specify fresh so she brought can shrimp. It disintegrated in the paella.
Oh and I didn't add the mussels.
Paella
Recipe from WW The New Complete Cookbook
Serves 4
PointsPlus value - 9
2 tsp olive oil
1 red bell pepper, coarsely chopped (as you can imagine, I didn't add this)
1 onion, thinly sliced
6 cloves garlic, minced
1 c long grain white rice
1/4 lb thin sliced chicken breasts or tenders
3 c reduced-sodium chicken broth (if you use the Sazon seasoning, its important to use the low sodium for this so the paella isn't too salty)
1 lb medium shrimp, peeled and deveined, tails left on if desired
1/4 tsp black pepper
Pinch of saffron threads
1/2 lb medium mussels, scrubbed and debearded
2 T chopped parsley
Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion, and garlic; cook stirring until softened, about 5 minutes. Stir in rice and chicken; cook, stirring, until chicken is golden brown, about 2 minutes.
Stir broth, shrimp, black pepper and saffron into the skillet; bring to a boil. Reduce heat and simmer, covered, until liquid is almost absorbed and rice is tender, about 15 minutes.
Add mussels to skillet. Cook, covered until all liquid is absorbed and mussels open, about 5 minutes longer. Discard any mussels that do not open. Serve sprinkled with parsley.
Anyhow, paella. So good and so flavorful, and soooo fattening. My favorite paella has sausage in it, and chicken, and saffron, and shrimp, and bits of fish. This Weight Watchers recipe is really tasty, and only 373 calories per serving. According to the cookbook, one serving is 1/4 of the dish. that's a lot of paella.
I made a slight modification on the saffron front. I didn't want to afford saffron so I used Sazon rice seasoning. It has a combination of herbs and spices that really adds a nice touch. I've used it in place of saffron in the past as well.
The other, unfortunate, modification I made was to the shrimp. I had purchase fresh shrimp but when I opened it to use it, it smelled too fishy and I just wasn't sure it was still good. I asked sister in law to bring shrimp. I didn't specify fresh so she brought can shrimp. It disintegrated in the paella.
Oh and I didn't add the mussels.
Paella
Recipe from WW The New Complete Cookbook
Serves 4
PointsPlus value - 9
2 tsp olive oil
1 red bell pepper, coarsely chopped (as you can imagine, I didn't add this)
1 onion, thinly sliced
6 cloves garlic, minced
1 c long grain white rice
1/4 lb thin sliced chicken breasts or tenders
3 c reduced-sodium chicken broth (if you use the Sazon seasoning, its important to use the low sodium for this so the paella isn't too salty)
1 lb medium shrimp, peeled and deveined, tails left on if desired
1/4 tsp black pepper
Pinch of saffron threads
1/2 lb medium mussels, scrubbed and debearded
2 T chopped parsley
Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion, and garlic; cook stirring until softened, about 5 minutes. Stir in rice and chicken; cook, stirring, until chicken is golden brown, about 2 minutes.
Stir broth, shrimp, black pepper and saffron into the skillet; bring to a boil. Reduce heat and simmer, covered, until liquid is almost absorbed and rice is tender, about 15 minutes.
Add mussels to skillet. Cook, covered until all liquid is absorbed and mussels open, about 5 minutes longer. Discard any mussels that do not open. Serve sprinkled with parsley.
Tuesday, June 4, 2013
BBQ Flank Steak
My college friend M came over for dinner on Saturday night. The MomUnit is also in town and all but demanded a steak of some sort. Knowing M wasn't a picky eater the options were wide open. I dug through one of my most recent Cuisine at Home cookbooks and found a BBQ Flank Steak recipe. It comes with a Whisky Cola BBQ Sauce that goes over the steak.
I'm a huge fan of whisky BBQ sauce. This one would have been good had I actually followed the recipe. But I got distracted and didn't. Shocking, I know.
As for the steak, I wasn't a huge fan of the rub. Too much paprika for me. I'd cut that back some the next time I made this. It was tasty though - but what's not to like about flank steak.
BBQ FLANK STEAK
Recipe from Cuisine at Home
Serves 5
For the marinade, combine:
1 c cola (12 oz)
3/4 c pineapple juice
1/2 c cider vinegar
1/2 c whisky
3 T brown sugar
2 T chopped garlic
2 T minced fresh ginger
2 T Worcestershire sauce
For the spice mix, combine:
3 T paprika
1 T dried thyme
1 tsp kosher salt
1 tsp granulated garlic
1/2 tsp cayenne
1/2 tsp black pepper
Combine all the ingredients of the marinade. Score steak and place in the marinade, turning to coat. (or as I did it, I put it in a Ziploc bag). Chill at least 2 hours, turning half way through.
Remove steak from marinade, reserving the marinade for the Whisky Cola BBQ sauce (recipe below). Lightly pat the steak dry.
Preheat your grill.
Rub the spice mix onto the steak. Grill to your desired doneness basting with the BBQ sauce.
Serve steak with reserved BBQ Sauce.
JW note: I'm not a fan of cooking down a marinade a raw piece of meat has been in. For that reason I doubled the marinade and set half of it aside to use for the BBQ Sauce.
WHISKY COLA BBQ SAUCE
Reserved marinade from BBQ flank steak
1/2 c ketchup
1/2 c diced onion
1 jalapeno, chopped and seeded
Boil reserved marinade, ketchup, onion and jalapeno in a saucepan over high het until thick, about 30 minutes. Strain sauce and discard the solids.
Use this to baste the flank steak.
I'm a huge fan of whisky BBQ sauce. This one would have been good had I actually followed the recipe. But I got distracted and didn't. Shocking, I know.
As for the steak, I wasn't a huge fan of the rub. Too much paprika for me. I'd cut that back some the next time I made this. It was tasty though - but what's not to like about flank steak.
BBQ FLANK STEAK
 |
| Photo by Cuisine at Home |
Recipe from Cuisine at Home
Serves 5
For the marinade, combine:
1 c cola (12 oz)
3/4 c pineapple juice
1/2 c cider vinegar
1/2 c whisky
3 T brown sugar
2 T chopped garlic
2 T minced fresh ginger
2 T Worcestershire sauce
For the spice mix, combine:
3 T paprika
1 T dried thyme
1 tsp kosher salt
1 tsp granulated garlic
1/2 tsp cayenne
1/2 tsp black pepper
Combine all the ingredients of the marinade. Score steak and place in the marinade, turning to coat. (or as I did it, I put it in a Ziploc bag). Chill at least 2 hours, turning half way through.
Remove steak from marinade, reserving the marinade for the Whisky Cola BBQ sauce (recipe below). Lightly pat the steak dry.
Preheat your grill.
Rub the spice mix onto the steak. Grill to your desired doneness basting with the BBQ sauce.
Serve steak with reserved BBQ Sauce.
JW note: I'm not a fan of cooking down a marinade a raw piece of meat has been in. For that reason I doubled the marinade and set half of it aside to use for the BBQ Sauce.
WHISKY COLA BBQ SAUCE
Reserved marinade from BBQ flank steak
1/2 c ketchup
1/2 c diced onion
1 jalapeno, chopped and seeded
Boil reserved marinade, ketchup, onion and jalapeno in a saucepan over high het until thick, about 30 minutes. Strain sauce and discard the solids.
Use this to baste the flank steak.
Monday, June 3, 2013
Garlic Hasselback Potatoes with Herbed Sour Cream
That's a mouthful. And boy was it every a tasty mouthful.
I've had this recipe and ones similar to it for years. It's such a simple recipe and a simple concept that I'm now wondering why it took me so long to make it.
 |
| Photo by FoodNetwork |
These were good potatoes. I, naturally, didn't follow the recipe 100% - and it has to do more about lack of ingredients than me being me. I didn't have enough garlic so didn't stuff these bad boys with said garlic. I used garlic salt with the melted butter and oil instead. Delicious.
Garlic Hasselback Potatoes with Herbed Sour Cream
Recipe from FoodNetwork
3 to 5 garlic cloves, thinly sliced
4 tablespoons unsalted butter, melted
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Herbed Sour Cream, recipe follows
Preheat oven to 400 degrees F.
Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through. Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil. Place on a baking sheet and sprinkle generously with salt and pepper. Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream.
Herbed Sour Cream:
1/2 cup sour cream
1/2 teaspoon garlic powder
1 tablespoon finely chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.
Sunday, May 19, 2013
Chicken Saltimbocca
I've had chicken saltimbocca several times in my life. Each time it's been presented a bit different. Sometimes the ham and sage are tucked into the chicken breast, sometimes they are layered on top. Regardless it's always been delicious.
This recipe is quick, simple, and just the way I like my chicken dishes. It's got great flavor and the marsala wine adds to the complexity of that flavor - I think.
Its a quick weeknight meal that can be paired with any veggies and some type of pasta. I made it with French green beans mixed with pesto (I know - amazing right? It wasn't my idea - I read it in a cookbook and thought "How have I never thought of that?") and mashed potatoes.
I actually followed this recipe too. It's that good.
Chicken Saltimbocca
Recipe from WW Take out Tonight
Serves 4
315 calories per serving (not including the potatoes and green beans)
2 boneless, skinless chicken breasts
Salt and Pepper
2T olive oil
8 oz button mushrooms, quartered
1/2 c dry Marsala
1/2 c low sodium chicken broth
2 oz prosciutto, chopped (about 1/2 cup)
2T chopped fresh sage (you HAVE to use fresh sage. It really makes the flavor pop)
2T unsalted butter
Slice chicken breasts in half lengthwise (basically butterflying them). Pound each piece with a meat mallet until 1/4 inch thick; season with salt and pepper.
Sauté 2 breasts pieces in oil in large sauté pan over medium-high heat until browned, 3-5 minutes. Turn and cook 2 more minutes more. Transfer to a plate. Sauté remaining chicken in the same way; keep warm.
Sauté mushrooms in the same pan over high heat until starting to brown, about 5 minutes. Add more oil if needed.
Deglaze the pan with marsala, scraping up any browned bits on the bottom. Add broth and bring to a boil. Simmer until liquid is reduced by half, about 5 minutes.
Off heat, stir in prosciutto, sage and butter until butter melts. Season with salt and pepper. To serve, spoon sauce over warm chicken breasts.
This recipe is quick, simple, and just the way I like my chicken dishes. It's got great flavor and the marsala wine adds to the complexity of that flavor - I think.
Its a quick weeknight meal that can be paired with any veggies and some type of pasta. I made it with French green beans mixed with pesto (I know - amazing right? It wasn't my idea - I read it in a cookbook and thought "How have I never thought of that?") and mashed potatoes.
I actually followed this recipe too. It's that good.
Chicken Saltimbocca
Recipe from WW Take out Tonight
Serves 4
315 calories per serving (not including the potatoes and green beans)
2 boneless, skinless chicken breasts
Salt and Pepper
2T olive oil
8 oz button mushrooms, quartered
1/2 c dry Marsala
1/2 c low sodium chicken broth
2 oz prosciutto, chopped (about 1/2 cup)
2T chopped fresh sage (you HAVE to use fresh sage. It really makes the flavor pop)
2T unsalted butter
Slice chicken breasts in half lengthwise (basically butterflying them). Pound each piece with a meat mallet until 1/4 inch thick; season with salt and pepper.
Sauté 2 breasts pieces in oil in large sauté pan over medium-high heat until browned, 3-5 minutes. Turn and cook 2 more minutes more. Transfer to a plate. Sauté remaining chicken in the same way; keep warm.
Sauté mushrooms in the same pan over high heat until starting to brown, about 5 minutes. Add more oil if needed.
Deglaze the pan with marsala, scraping up any browned bits on the bottom. Add broth and bring to a boil. Simmer until liquid is reduced by half, about 5 minutes.
Off heat, stir in prosciutto, sage and butter until butter melts. Season with salt and pepper. To serve, spoon sauce over warm chicken breasts.
Tuesday, April 2, 2013
Cilantro-Buttermilk Skirt Steak
This past Sunday I hosted a small gathering for Easter with just family. I like ham, but am not a huge fan of ham for Easter. I know, weird. I figured I could be as different as I wanted.
For days leading up to Sunday I couldn't figure out what I wanted to make. It wasn't until Sunday morning that I found this recipe in my list of recipes to try.
The recipe itself was ubber easy. And ultimately super flavorful. I misread the recipe and didn't get the scallions at the store. In its place I used onion powder. I don't think that added enough onion flavor. When I make this again I'll definitely get the scallions.
I also couldn't find any skirt steak. Naturally. Instead I used flank steak. I'm don't think which beef, or chicken, product you use really matters with this marinade.
Cilantro-Buttermilk Skirt Steak
Recipe from Everyday Food
Serves 4
1 cu buttermilk
1 bunch cilantro, roughly chopped
1 tsp coriander seed
1/2 tsp curry powder
3 scallions, roughly chopped
1 pound skirt steak, cut into 4 pieces
Vegetable oil, for grilling
Salt and pepper
In a blender, combine buttermilk, cilantro, coriander seed, curry powder, and scallions and puree. Reserve 1/2 cup marinade for serving. Pour half the remaining marinade into a shallow dish, arrange steak in a single layer, and cover with rest of marinade; let sit 30 to 45 minutes
Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Remove steak from marinade, shaking off excess, and season with salt and pepper. Grill steak until browned, 3 to 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 5 minutes before thinly slicing against the grain. Season reserved marinade with salt and pepper and serve with sliced steak.
For days leading up to Sunday I couldn't figure out what I wanted to make. It wasn't until Sunday morning that I found this recipe in my list of recipes to try.
The recipe itself was ubber easy. And ultimately super flavorful. I misread the recipe and didn't get the scallions at the store. In its place I used onion powder. I don't think that added enough onion flavor. When I make this again I'll definitely get the scallions.
I also couldn't find any skirt steak. Naturally. Instead I used flank steak. I'm don't think which beef, or chicken, product you use really matters with this marinade.
Cilantro-Buttermilk Skirt Steak
 |
| Photo courtesy of Everyday Food |
Serves 4
1 cu buttermilk
1 bunch cilantro, roughly chopped
1 tsp coriander seed
1/2 tsp curry powder
3 scallions, roughly chopped
1 pound skirt steak, cut into 4 pieces
Vegetable oil, for grilling
Salt and pepper
In a blender, combine buttermilk, cilantro, coriander seed, curry powder, and scallions and puree. Reserve 1/2 cup marinade for serving. Pour half the remaining marinade into a shallow dish, arrange steak in a single layer, and cover with rest of marinade; let sit 30 to 45 minutes
Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Remove steak from marinade, shaking off excess, and season with salt and pepper. Grill steak until browned, 3 to 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 5 minutes before thinly slicing against the grain. Season reserved marinade with salt and pepper and serve with sliced steak.
Monday, April 1, 2013
Orange Vanilla Fruit Salad
Ever had one of those recipes where you make it, you take a bite, and you just sit - momentarily stunned by the goodness that is the food that just hit your taste buds? This recipe was just that type of recipe.
A Pioneer Woman recipe and quite possibly one of THE best fruit salads I've ever had. Naturally it takes perfectly healthy food and makes it not so healthy, but it's worth it.
This fruit salad is essentially covered in a simple syrup that is infused with orange and vanilla...just stop and think about that for a minute. Yah...exactly.
The salad was not overly sweet and was surprisingly refreshing. I put it over angel food cake, and quite frankly I cold have done without the cake.
This recipe gets two very enthusiastic thumbs up!
Orange Vanilla Fruit Salad
Recipe from the Pioneer Woman
Serves 12
1 cup Sugar
1 cup Water
Juice Of 1 Orange
Zest Of 1 Orange
2 whole Vanilla Beans, Caviar Scraped Out (or 2 Teaspoons Vanilla Extract)
4 pints Strawberries, Hulled And Halved
2 pints Blueberries
2 cups Red Grapes, Halved
2 cups Green Grapes, Halved
Mint Leaves
A Pioneer Woman recipe and quite possibly one of THE best fruit salads I've ever had. Naturally it takes perfectly healthy food and makes it not so healthy, but it's worth it.
This fruit salad is essentially covered in a simple syrup that is infused with orange and vanilla...just stop and think about that for a minute. Yah...exactly.
The salad was not overly sweet and was surprisingly refreshing. I put it over angel food cake, and quite frankly I cold have done without the cake.
This recipe gets two very enthusiastic thumbs up!
Orange Vanilla Fruit Salad
Recipe from the Pioneer Woman
Serves 12
 |
| Photo by Pioneer Woman |
1 cup Sugar
1 cup Water
Juice Of 1 Orange
Zest Of 1 Orange
2 whole Vanilla Beans, Caviar Scraped Out (or 2 Teaspoons Vanilla Extract)
4 pints Strawberries, Hulled And Halved
2 pints Blueberries
2 cups Red Grapes, Halved
2 cups Green Grapes, Halved
Mint Leaves
Preparation Instructions
Place the sugar, water, vanilla, orange juice and orange zest into a small saucepan and stir to combine. Bring to a boil, then turn the heat to low and simmer for 15-20 to thicken slightly. Set aside to cool, then store in the fridge until cold.
Mix together all the fruit in a large bowl and pour the syrup over the top, tossing gently. Garnish with mint leaves and serve.
Mix together all the fruit in a large bowl and pour the syrup over the top, tossing gently. Garnish with mint leaves and serve.
Friday, March 29, 2013
Jerk Chicken with Mojo Sauce
I'm not a huge fan of jerk chicken, or jerk anything really. It's usually too hot for me, yet there have been occasions where the jerk part isn't so much hot as it is flavorful. When we were in New Orleans, for example, I had some jerk chicken that was in fact flavorful and not hot.
The star of this show was the mojo (prounced mo-ho) sauce. Two terrific island delights, jerk seasoning and mojo sauce. Yum. It wasn't quite like a vacation on the beach, but it was pretty darn close.
Jerk seasoning hails from Jamaica and is most often on grilled meats. Mojo sauce is a simple mix of orange and garlic. It's used as a baste and glaze in this recipe.
I didn't have any chicken in the freezer so I used pork. I'm not sure that really makes that much of a difference what meat it gets put on and since I had pork...pork it is.
If you're not a fan of allspice this recipe isn't for you. It's very prominent in this recipe. I most likely wouldn't make this recipe again - though only because I have hundreds of chicken/pork/meat recipes to make.
Jerk Chicken with Mojo Sauce
Makes 4 chicken breasts
For the Mojo sauce -
1/4 c frozen orange juice concentrate, thawed
1 T fresh lime juice
1 T honey
1 T minced garlic
1 T olive oil
1 tsp salt
1 jalapeno, seeded and minced
For the Chicken -
2 T brown sugar
1 T garlic powder
2 tsp dried thyme
1 tsp ground allspice
1 tsp ground ginger
1 tsp red pepper flakes
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
4 boneless chicken breasts
Salt and Pepper to taste
Preheat grill to medium-high heat
Whisk together all the ingredients for the mojo sauce in a bowl and set aside.
Combine brown sugar through nutmeg in a separate bowl. Rub it on the chicken coating it nicely.
Grill chicken. Baste the chicken with the mojo sauce as you grill it.
Jenn note - I kept some of the mojo sauce on the side to use as a dipping sauce with the chicken - or um pork in my case.
The star of this show was the mojo (prounced mo-ho) sauce. Two terrific island delights, jerk seasoning and mojo sauce. Yum. It wasn't quite like a vacation on the beach, but it was pretty darn close.
Jerk seasoning hails from Jamaica and is most often on grilled meats. Mojo sauce is a simple mix of orange and garlic. It's used as a baste and glaze in this recipe.
I didn't have any chicken in the freezer so I used pork. I'm not sure that really makes that much of a difference what meat it gets put on and since I had pork...pork it is.
If you're not a fan of allspice this recipe isn't for you. It's very prominent in this recipe. I most likely wouldn't make this recipe again - though only because I have hundreds of chicken/pork/meat recipes to make.
 |
| Photo by Jenn Wraspir |
Jerk Chicken with Mojo Sauce
Makes 4 chicken breasts
For the Mojo sauce -
1/4 c frozen orange juice concentrate, thawed
1 T fresh lime juice
1 T honey
1 T minced garlic
1 T olive oil
1 tsp salt
1 jalapeno, seeded and minced
For the Chicken -
2 T brown sugar
1 T garlic powder
2 tsp dried thyme
1 tsp ground allspice
1 tsp ground ginger
1 tsp red pepper flakes
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
4 boneless chicken breasts
Salt and Pepper to taste
Preheat grill to medium-high heat
Whisk together all the ingredients for the mojo sauce in a bowl and set aside.
Combine brown sugar through nutmeg in a separate bowl. Rub it on the chicken coating it nicely.
Grill chicken. Baste the chicken with the mojo sauce as you grill it.
Jenn note - I kept some of the mojo sauce on the side to use as a dipping sauce with the chicken - or um pork in my case.
Chicken Stuffed with Pesto, Ham and Cheese
Just looking at that photo and I salivate. This meal has everything in it I love...chicken, ham, fontina cheese and pesto. Yum.
I made this last night and while I didn't cook my chicken all the way through and apparently attempted to give myself food poisoning, the flavor was delicious. Super simple to make, and assuming you bake your chicken thoroughly, not going to poison you.
I made my own pesto. Pesto is so easy to make that I find it unnecessary to buy store made pesto. Besides once I make pesto, I make enough for three or four servings. That's a win-win to me. It freezes real well too.
Chicken Stuffed with Pesto, Ham, and Fontina Cheese
Courtesy of Can You Stay for Dinner? Original recipe is here.
serves 2
2 boneless, skinless chicken breasts (~6 ounces each)
2 thick slices smoked ham
1 ounce fontina cheese, grated
2 tablespoons basil pesto
1/2 cup homemade or store-bought seasoned bread crumbs [JW note: When I make this again, I don't think I'll use any breadcrumbs. I didn't find it added much - but then again, I used store bought instead of homemade - which always makes the difference
2 teaspoons olive oil
Butterfly each chicken breast by slicing it thinly open like a book, taking care not to slice completely through both sides of the breast. Evenly distribute the ham, cheese, and pesto among one side of each opened chicken breast. Fold the empty sides over to cover the filling. Dredge each filled chicken breast in a shallow bowl filled with the breadcrumbs. Place them on a greased wire rack set on top of a roasting pan. Lightly brush the tops with the olive oil and bake for 20 minutes at 400 degrees F.
I made this last night and while I didn't cook my chicken all the way through and apparently attempted to give myself food poisoning, the flavor was delicious. Super simple to make, and assuming you bake your chicken thoroughly, not going to poison you.
I made my own pesto. Pesto is so easy to make that I find it unnecessary to buy store made pesto. Besides once I make pesto, I make enough for three or four servings. That's a win-win to me. It freezes real well too.
Chicken Stuffed with Pesto, Ham, and Fontina Cheese
 |
| Photo courtesy of Can You Stay for Dinner.com |
serves 2
2 boneless, skinless chicken breasts (~6 ounces each)
2 thick slices smoked ham
1 ounce fontina cheese, grated
2 tablespoons basil pesto
1/2 cup homemade or store-bought seasoned bread crumbs [JW note: When I make this again, I don't think I'll use any breadcrumbs. I didn't find it added much - but then again, I used store bought instead of homemade - which always makes the difference
2 teaspoons olive oil
Butterfly each chicken breast by slicing it thinly open like a book, taking care not to slice completely through both sides of the breast. Evenly distribute the ham, cheese, and pesto among one side of each opened chicken breast. Fold the empty sides over to cover the filling. Dredge each filled chicken breast in a shallow bowl filled with the breadcrumbs. Place them on a greased wire rack set on top of a roasting pan. Lightly brush the tops with the olive oil and bake for 20 minutes at 400 degrees F.
Monday, March 18, 2013
Southeast Asian Pork Loin
I'm not a huge fan of the pork loin so I made this with pork chops ( cut about an 1" thick). I know the loin and the chop doesn't taste that different. The loin is so big though and chops are perfect for a single gal.
This dish was super flavorful and super easy. I think the marinade would go well with chicken too.
Southeast Asian Pork Loin
Makes 6 servings
201 calories
1/3 c rice vinegar
1/4 c ketchup
2 T vegetable oil
2 T lime juice
2 T light brown sugar
2 T fish sauce
1 T soy sauce
1 T chili garlic sauce (you can find this in the Asian food aisle usually)
1 T minced fresh ginger
1 1/2 lb boneless pork loin (roast), trimmed
Preheat the grill to medium-high heat.
Whisk together all the ingredients except the pork. Place pork and marinade in a ZipLoc for about an hour.
Grill pork, covered, over direct heat, for 20 minutes, roatating every 5 minutes. Before rotating, dip pork back into the marinade in a bowl; discard any remaining marinade after grilling.
[JW: I didn't really do this part since I was using pork chops. But hindsight being what it is, this would have been good to do and would have flavored them a lot more.
Continue to grill pork until an instant read thermometer registers 150 degrees. Remove pork from grill, tend with foil, and let pork rest at least 5 minutes before serving.
This dish was super flavorful and super easy. I think the marinade would go well with chicken too.
 |
| Photo courtesy of Epicurious |
Makes 6 servings
201 calories
1/3 c rice vinegar
1/4 c ketchup
2 T vegetable oil
2 T lime juice
2 T light brown sugar
2 T fish sauce
1 T soy sauce
1 T chili garlic sauce (you can find this in the Asian food aisle usually)
1 T minced fresh ginger
1 1/2 lb boneless pork loin (roast), trimmed
Preheat the grill to medium-high heat.
Whisk together all the ingredients except the pork. Place pork and marinade in a ZipLoc for about an hour.
Grill pork, covered, over direct heat, for 20 minutes, roatating every 5 minutes. Before rotating, dip pork back into the marinade in a bowl; discard any remaining marinade after grilling.
[JW: I didn't really do this part since I was using pork chops. But hindsight being what it is, this would have been good to do and would have flavored them a lot more.
Continue to grill pork until an instant read thermometer registers 150 degrees. Remove pork from grill, tend with foil, and let pork rest at least 5 minutes before serving.