Way too many choices. I need to figure out how to fund my dream. It has only taken 42 years for me to figure out that I want to be a cooking instructor when I grow up.
I had another cooking class up at Viking Cooking School last night...pizza and breads. This cooking dork took a photo of the pesto, smoked chicken and goat cheese pizza on a whole wheat crust. It's what my pizza wants to be one day. We also made white bread, focaccia bread with fresh crushed rosemary and cinnamon rolls. I am hooked on these classes. As a matter of fact, I am trying to figure out how to blow off all of my chores this weekend and spend the whole time baking bread. Who needs a clean house, clean clothes and new plants in the yard?? Chris and I just signed up for a beer and BBQ class at the end of May
So back to funding my dream...I keep trying to talk Chris into asking for a 100% raise at work. I am guessing I will need to count on my lottery numbers to come instead. Of course that means I will need to buy tickets.
In the meantime, I will continue to cook at home, save my pennies for more classes and post my recipes and cooking stories. Thanks for reading.
Wednesday, April 28, 2010
Poppy Seed Cake
This is another recipe from the latest Penzey's catalog. It belongs to this cute little lady named Ceci Droll, who will be 97 this year. She has been making this cake for many many years. I think I need to try it out because it sounds delish! I promise to report back.
3/4 C. whole blue poppy seeds
3/4 C. plus 2 tbsp. milk
4 egg whites
3/4 C. butter
1 1/2 C. sugar
2 C. plus 2 tbsp. flour
3 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. vanilla extract
Two hours before baking the cake, combine the poppy seeds and the milk in a bowl and let soak.
Preheat oven to 375 degrees. Grease a 9X13 pan and set aside. Beat the egg whites in a chilled metal bowl on high speed until stiff and set aside. In a mixing bowl, cream together the butter and sugar until light and fluffy. In a separate bowl, sift together the flour, baking powder and salt. Alternate adding the dry ingredients and the poppy seed mix to the butter mixture, blending well after each addition. Add the vanilla and mix well. Gently fold in the egg whites by hand. Pour into the pan and bake at 375 for 10 minutes. Reduce the oven temperature to 350 degrees and bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean. Let cool before frosting.
Lemon butter frosting
1 C. butter
3 C. powdered sugar
1 tsp. minced lemon peel
1/2 tsp lemon extract
1/2 tsp. vanilla extract
2-4 tbsp. milk
To prepare the frosting, beat together all of the ingredients except for the milk. Add enough mile to achieve your desired frosting consistency and beat well.
3/4 C. whole blue poppy seeds
3/4 C. plus 2 tbsp. milk
4 egg whites
3/4 C. butter
1 1/2 C. sugar
2 C. plus 2 tbsp. flour
3 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. vanilla extract
Two hours before baking the cake, combine the poppy seeds and the milk in a bowl and let soak.
Preheat oven to 375 degrees. Grease a 9X13 pan and set aside. Beat the egg whites in a chilled metal bowl on high speed until stiff and set aside. In a mixing bowl, cream together the butter and sugar until light and fluffy. In a separate bowl, sift together the flour, baking powder and salt. Alternate adding the dry ingredients and the poppy seed mix to the butter mixture, blending well after each addition. Add the vanilla and mix well. Gently fold in the egg whites by hand. Pour into the pan and bake at 375 for 10 minutes. Reduce the oven temperature to 350 degrees and bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean. Let cool before frosting.
Lemon butter frosting
1 C. butter
3 C. powdered sugar
1 tsp. minced lemon peel
1/2 tsp lemon extract
1/2 tsp. vanilla extract
2-4 tbsp. milk
To prepare the frosting, beat together all of the ingredients except for the milk. Add enough mile to achieve your desired frosting consistency and beat well.
Monday, April 26, 2010
Grilled Pork Loin
This is another recipe out of the latest Penzey's catalog...courtesy of Tim Frost of West Jordan, Utah. We have a pork loin in our freezer...hmmm, I wonder if I can talk Chris into firing up the grill next weeked??
1 3-4lb boneless pork roast
1-2 tbsp. bouquet garni
1-2 tsp. freshly ground pepper
1-2 tsp. kosher salt
Wash the pork loin and pat dry. Sprinkle liberally with the rub. Wrap in plastic wrap and let marinate for 30-60 minutes at room temperature, Double marinade time if in the refrigerator. Grill over medium heat until a meat thermometer reads 160 degrees (about 60-90 minutes). Let sit 10 minutes before slicing.
We made this on 5/1 and it was delicious, even if we cooked a smidge too long. I served it with baked Yukon gold potatoes and salad...a nice early summer meal.
1 3-4lb boneless pork roast
1-2 tbsp. bouquet garni
1-2 tsp. freshly ground pepper
1-2 tsp. kosher salt
Wash the pork loin and pat dry. Sprinkle liberally with the rub. Wrap in plastic wrap and let marinate for 30-60 minutes at room temperature, Double marinade time if in the refrigerator. Grill over medium heat until a meat thermometer reads 160 degrees (about 60-90 minutes). Let sit 10 minutes before slicing.
We made this on 5/1 and it was delicious, even if we cooked a smidge too long. I served it with baked Yukon gold potatoes and salad...a nice early summer meal.
Fall Off the Bone Baby Back Ribs
Ribs are a fan favorite with the kids, especially the boys. I make them at least once when they visit in the summer. This year I am going to use this recipe. I found it in the latest Penzey's catalog courtesy of Shari Meininger in Ong, Nebraska.
1/4 C. sugar
2 tbsp. kosher salt
1 1/2 tsp. paprika
3/4 tsp. ground cumin
1/4 tsp. whole celery seed
3/4 tsp. Barbecue of the Americas
3/4 tsp. chili powder
1/4 tsp. freshly ground black pepper
3 racks baby back pork ribs
3 cans of regular beer
Combine all of the rib rub ingredients and mix well.
Early in the day, remove the membrane from the back of the ribs. Rinse and pat dry. Rub the rib rub generously into the ribx, about 3 tsp. per rack.
Place on a jelly roll pan, cover with plastic wrap and refrigerate approximately 4 hours.
Grill or broil the ribs on both sides--a little black will not hurt. Preheat oven to 250 degrees. While the ribs are browning, for each rack of ribs, tear off 2 sheets of heavy duty wide aluminum foil, 12 inches longer than the rack of ribs. Place one rack of ribs on top of two sheets of the foil. Bring together the sides of the foil and seal one end tightly. Pour one can of beer int oeach packet of ribs and close tightly. Do this with each rack of ribs. Place the packets on the jelly roll pan. Bake at 250 degrees in the oven or grill over low heat for 4-6 hours depending on the doneness you prefer. Open each packet carefully. Discard the liquid in the foil packets. Serve with your favorite sauce. **Don't forget...Chris' really yummy BBQ sauce is out on this blog.**
1/4 C. sugar
2 tbsp. kosher salt
1 1/2 tsp. paprika
3/4 tsp. ground cumin
1/4 tsp. whole celery seed
3/4 tsp. Barbecue of the Americas
3/4 tsp. chili powder
1/4 tsp. freshly ground black pepper
3 racks baby back pork ribs
3 cans of regular beer
Combine all of the rib rub ingredients and mix well.
Early in the day, remove the membrane from the back of the ribs. Rinse and pat dry. Rub the rib rub generously into the ribx, about 3 tsp. per rack.
Place on a jelly roll pan, cover with plastic wrap and refrigerate approximately 4 hours.
Grill or broil the ribs on both sides--a little black will not hurt. Preheat oven to 250 degrees. While the ribs are browning, for each rack of ribs, tear off 2 sheets of heavy duty wide aluminum foil, 12 inches longer than the rack of ribs. Place one rack of ribs on top of two sheets of the foil. Bring together the sides of the foil and seal one end tightly. Pour one can of beer int oeach packet of ribs and close tightly. Do this with each rack of ribs. Place the packets on the jelly roll pan. Bake at 250 degrees in the oven or grill over low heat for 4-6 hours depending on the doneness you prefer. Open each packet carefully. Discard the liquid in the foil packets. Serve with your favorite sauce. **Don't forget...Chris' really yummy BBQ sauce is out on this blog.**
Sunday, April 25, 2010
Key Lime Pie
I remember having my first piece of key lime pie when I was a child on a vacation to Florida. I may have been at Disneyworld or it may have been at a restaurant off of Disney property. I remember the overwhelming tart taste of the lemons and was amazed, as a kid that key lime pie is NOT green. This recipe is from one of my aunts. It has the tartness that gets you right behind your ears, it's not WW friendly but it is out of this world!
Crust:
1/4 C. (1/2 stick) butter or margarine, melted
1 C. graham cracker crumbs
1 tbsp. sugar
1 1/2 tsp. cinnamon
Filling:
5 large egg yolks
1 14oz. can sweetened condensed milk
Juice from 6 to 8 key limes (about 2/3 C.)
Whipped cream, see note.
Heat oven to 325 degrees. For crust, mix butter and graham cracker crumbs, sugar and cinnamon in a medium bowl. Pat onto bottom and sides of 9-inch pie pan. Bake 8 minutes. Set aside, let cool completely.
For filling, beat yolks in food processor fitted with metal blade or with a hand mixer, about 2 minutes. Add condensed milk to yolks, beat until incorporated. Add lime juice. Process 2 minutes. Pour into pie shell. Bake until set, 10 to 15 minutes. Remove from oven, cool on wire rack for 1 hour. Refrigerate covered with plastic wrap set directly on top of curd, at least 3 hours or overnight. Top with fresh whipped cream.
Note: Instead of whipped cream, you may top with meringue. Beat 5 egg whites until stiff but not dry. Add 1/4 C. sugar, beating constantly until combined. Spread over baked filling. bake at 350 degrees until meringue starts to brown, about 5 minutes.
Crust:
1/4 C. (1/2 stick) butter or margarine, melted
1 C. graham cracker crumbs
1 tbsp. sugar
1 1/2 tsp. cinnamon
Filling:
5 large egg yolks
1 14oz. can sweetened condensed milk
Juice from 6 to 8 key limes (about 2/3 C.)
Whipped cream, see note.
Heat oven to 325 degrees. For crust, mix butter and graham cracker crumbs, sugar and cinnamon in a medium bowl. Pat onto bottom and sides of 9-inch pie pan. Bake 8 minutes. Set aside, let cool completely.
For filling, beat yolks in food processor fitted with metal blade or with a hand mixer, about 2 minutes. Add condensed milk to yolks, beat until incorporated. Add lime juice. Process 2 minutes. Pour into pie shell. Bake until set, 10 to 15 minutes. Remove from oven, cool on wire rack for 1 hour. Refrigerate covered with plastic wrap set directly on top of curd, at least 3 hours or overnight. Top with fresh whipped cream.
Note: Instead of whipped cream, you may top with meringue. Beat 5 egg whites until stiff but not dry. Add 1/4 C. sugar, beating constantly until combined. Spread over baked filling. bake at 350 degrees until meringue starts to brown, about 5 minutes.
Ham and Au Gratin Potatoes
This is the Au Gratin potatoe recipe from my Betty Crocker cookbook, with my own personal twist and added ham to turn a side dish into a main dish casserole. Whole milk makes the sauce creamier.
6 medium boiling or baking potatoes, boiled 20-25 minutes or until tender
1/4 C. margaring or butter
1 medium onion, chopped
1 tbsp. all purpose flour
1 tsp. salt
1/4 tsp. pepper
2 C. milk
2 C. shredded sharp cheddar cheese
1lb. cubed fully cooked ham
1/4 C. fine dry seasoned bread crumbs
Paprika
Heat oven to 375 degrees.
Boil potatoes for 20 to 25 minutes or until tender. Cut into 1/8 inch slices to measure about 4 cups.
Melt margarine in a 2 quart saucepan over medium heat. Cook onion in margarine about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat.
Stir in milk and 1 1/2 cups of cheese. Heat until boiling, stirring constantly. Boil and stir 1 minute.
Spread potatoes in ungreased 1 1/2 quart casserole. Add in ham. Pour cheese sauce over ham and potatoes. Bake uncovered for 1 hour. Mix remaining cheese and the bread crumbs; sprinkle over casserole. Sprinkle with paprika. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly.
6 medium boiling or baking potatoes, boiled 20-25 minutes or until tender
1/4 C. margaring or butter
1 medium onion, chopped
1 tbsp. all purpose flour
1 tsp. salt
1/4 tsp. pepper
2 C. milk
2 C. shredded sharp cheddar cheese
1lb. cubed fully cooked ham
1/4 C. fine dry seasoned bread crumbs
Paprika
Heat oven to 375 degrees.
Boil potatoes for 20 to 25 minutes or until tender. Cut into 1/8 inch slices to measure about 4 cups.
Melt margarine in a 2 quart saucepan over medium heat. Cook onion in margarine about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat.
Stir in milk and 1 1/2 cups of cheese. Heat until boiling, stirring constantly. Boil and stir 1 minute.
Spread potatoes in ungreased 1 1/2 quart casserole. Add in ham. Pour cheese sauce over ham and potatoes. Bake uncovered for 1 hour. Mix remaining cheese and the bread crumbs; sprinkle over casserole. Sprinkle with paprika. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly.
Hamburger Minestrone
I found this in the Betty Crocker cookbook. If you have spent anytime in my blog, you can see that I love soup. This is easy and delicious with some crusty bread and grated Parmasan cheese.
1lb. ground beef
1 medium onion, chopped
1 clove garlic, crushed
1 C. shredded cabbage, I usually use only half a cup
1/2 C. uncooked elbow marcaroni or broken spaghetti
1 1/4 C. water
2 tsp. beef bouillon granules
1 tsp. Italian seasoning
2 medium celery stalks, thinly sliced
1 small zucchini, thinly sliced
1 28oz. can whole tomatoes, undrained
1 8oz. can kidney beans, undrained
1 8oz. can whole kernel corn, undrained
Grated Parmasan cheese
Cook beef, onion and garlic in a Dutch oven over medium heat stirring occasionally, until beef is brown; drain.
Stir in remaining ingredients except cheese, breakding up tomatoes. Heat to boiling, reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally, until macaroni is tender. Serve with cheese.
1lb. ground beef
1 medium onion, chopped
1 clove garlic, crushed
1 C. shredded cabbage, I usually use only half a cup
1/2 C. uncooked elbow marcaroni or broken spaghetti
1 1/4 C. water
2 tsp. beef bouillon granules
1 tsp. Italian seasoning
2 medium celery stalks, thinly sliced
1 small zucchini, thinly sliced
1 28oz. can whole tomatoes, undrained
1 8oz. can kidney beans, undrained
1 8oz. can whole kernel corn, undrained
Grated Parmasan cheese
Cook beef, onion and garlic in a Dutch oven over medium heat stirring occasionally, until beef is brown; drain.
Stir in remaining ingredients except cheese, breakding up tomatoes. Heat to boiling, reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally, until macaroni is tender. Serve with cheese.
Green Salad
I have been asked on many occasions to bring a green salad to a party or gathering. Depending on the season, ingredients will vary so this isn't a normal recipe persay. I also don't toss my salad. I know that people like some things and not others so leaving the salad untossed allows for people to pick and choose what veggies they want.
I start with a couple of bags of salad...usually iceberg lettuce with purple cabbage and carrots but I sometimes mix it with spring greens or butter lettuce. I try to make the salad as colorful as possible. Here are some of the ingredients I use.
cherry or grape tomatoes, sliced in half
bell peppers, green, red, yellow, or orange, cut into strips
radishes, crinkle cut or sliced thin
purple onions, sliced thin and separated into circles
burpless cucumbers, crinkle cut or sliced thin
baby carrots, cut into matchsticks
summer squash, crinkle cut or sliced thin
black olives, sliced
shredded or cubed cheese
green onions, sliced
peapods, stringed
I layer whichever veggies I choose and then chill the salad at least an hour before chilling. I also usually bring dressings and croutons to the party for guests to add on their own. Croutons get soggy on the salad if you add them.
I start with a couple of bags of salad...usually iceberg lettuce with purple cabbage and carrots but I sometimes mix it with spring greens or butter lettuce. I try to make the salad as colorful as possible. Here are some of the ingredients I use.
cherry or grape tomatoes, sliced in half
bell peppers, green, red, yellow, or orange, cut into strips
radishes, crinkle cut or sliced thin
purple onions, sliced thin and separated into circles
burpless cucumbers, crinkle cut or sliced thin
baby carrots, cut into matchsticks
summer squash, crinkle cut or sliced thin
black olives, sliced
shredded or cubed cheese
green onions, sliced
peapods, stringed
I layer whichever veggies I choose and then chill the salad at least an hour before chilling. I also usually bring dressings and croutons to the party for guests to add on their own. Croutons get soggy on the salad if you add them.
Spicy Peanut Chicken
I found this perusing a cookbook. The recipe calls for chicken thighs but I am not a big fan of dark meat so I will use boneless, skinless chicken breasts when I make this. I may or may not serve it with rice.
1/4 C. chicken broth
1 tbsp. corn starch
1 tbsp. sugar
2 tbsp. soy sauce
1 tbsp. white vinegar
1/4 tsp. ground red pepper
1 tbsp. vegetable oil
1lb. boneless skinless chicken thighs, cut into 3/4-inch pieces
1 clove garlic, finely chopped
1 tsp. grated gingerroot
1 medium red bell pepper, cut into 3/4 inch pieces
1/3 C. dry roasted peanuts
2 green onions, sliced
Mix broth, corn starch, sugar, soy saice, vinegar, and red pepper.
Heat wok or skillet over high heat. Add oil, rotate pan to coat sides. Add chicken, garlic and gingerroot; stir fry about 3 minutes or until chicken is no longer pink in center.
Add bell pepper to wok, stir fry 1 minute.
Add cornstarch mixture to wok. Cook and stir about 1 minute or until sauce thickens. Stir in peanuts. Garnish with onions.
1/4 C. chicken broth
1 tbsp. corn starch
1 tbsp. sugar
2 tbsp. soy sauce
1 tbsp. white vinegar
1/4 tsp. ground red pepper
1 tbsp. vegetable oil
1lb. boneless skinless chicken thighs, cut into 3/4-inch pieces
1 clove garlic, finely chopped
1 tsp. grated gingerroot
1 medium red bell pepper, cut into 3/4 inch pieces
1/3 C. dry roasted peanuts
2 green onions, sliced
Mix broth, corn starch, sugar, soy saice, vinegar, and red pepper.
Heat wok or skillet over high heat. Add oil, rotate pan to coat sides. Add chicken, garlic and gingerroot; stir fry about 3 minutes or until chicken is no longer pink in center.
Add bell pepper to wok, stir fry 1 minute.
Add cornstarch mixture to wok. Cook and stir about 1 minute or until sauce thickens. Stir in peanuts. Garnish with onions.
Beef Brisket Barbecue
I tried this recipe a while back and it was delicious. This might be fun to try in the winter when the smoker is buried in the crawl space.
4 to 5 pound well trimmed brisket
1 tsp. salt
1/2 C. ketchup
1/4 C. white vinegar
1 tbsp. Worcestershire sauce
1 1/2 tsp. liquid smoke
1/4 tsp. pepper
1 medium onion, finely chopped
1 bay leaf
Heat oven to 325 degrees.
Rub surface of beef with salt. Place in ungreased rectangular 13X9X2 inch pan. Mix remaining ingredients; pour over beef.
Cover and bake about 3 hours or until beef is tender.
Cut thin diagonal slices across the grain at an angle from 2 or 3 "faces" of meat. Spoon any remaining pan juices over sliced beef if desired. Discard bay leaf.
4 to 5 pound well trimmed brisket
1 tsp. salt
1/2 C. ketchup
1/4 C. white vinegar
1 tbsp. Worcestershire sauce
1 1/2 tsp. liquid smoke
1/4 tsp. pepper
1 medium onion, finely chopped
1 bay leaf
Heat oven to 325 degrees.
Rub surface of beef with salt. Place in ungreased rectangular 13X9X2 inch pan. Mix remaining ingredients; pour over beef.
Cover and bake about 3 hours or until beef is tender.
Cut thin diagonal slices across the grain at an angle from 2 or 3 "faces" of meat. Spoon any remaining pan juices over sliced beef if desired. Discard bay leaf.
Sunday, April 18, 2010
Chocolate Crinkles
I found this recipe by accident. I was looking to make some cookies and this recipe was one I could make with stuff I had around the house. Now it pops in and out of my Christmas repertoire.
2 C. granulated sugar
1/2 C. vegetable oil
2 tsp. vanilla
4 oz. unsweetened baking chocolate, melted and cooled
4 large eggs
2 C. all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 C. powdered sugar
Mix granulated sugar, oil, vanilla and chocolate in a large bowl. Mix in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours.
Heat oven to 350 degrees. Grease cookie sheets with shortening.
Drop dough by teaspoonfuls into powdered sugar, roll around to coat. Shape into balls. Place about 2 inches apart on cookie sheet.
Bake about 10-12 minutes or until amost no indentation remains when touched. Remove from cookie sheet and cool on wire rack.
2 C. granulated sugar
1/2 C. vegetable oil
2 tsp. vanilla
4 oz. unsweetened baking chocolate, melted and cooled
4 large eggs
2 C. all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 C. powdered sugar
Mix granulated sugar, oil, vanilla and chocolate in a large bowl. Mix in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours.
Heat oven to 350 degrees. Grease cookie sheets with shortening.
Drop dough by teaspoonfuls into powdered sugar, roll around to coat. Shape into balls. Place about 2 inches apart on cookie sheet.
Bake about 10-12 minutes or until amost no indentation remains when touched. Remove from cookie sheet and cool on wire rack.
Cranberry Bread
This is a Betty Crocker recipe which I make pretty often in the fall. It's adapted from a zuchhini bread recipe and I often put in some extra citrus peel to give it extra zing.
2 C. cranberries, fresh or frozen (thawed and drained)
1 2/3 C. sugar
2/3 C. vegetable oil
1/2 C. milk
2 tsp. vanilla
4 large eggs
3 C. all purpose flour
2 tsp. baking soda
1 tsp. salt
2 tsp. grated lemon or orange peel
Move oven rack to low position so that tops of pans will be in the center of the oven. Heat oven to 350 degrees. Grease bottoms only of 2 8.5X4.5X2.5 inch loaf pans or 1 9X5X3 inch loaf pan with shortening.
Mix cranberries, sugar, oil, milk, vanilla, eggs, and citrus rind in a large bowl. Mix in other ingredients. Pour into pans.
Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes until toothpick inserted in the center of the loaf comes out clean. Cool 10 minutes on a wire rack, remove from pans. Cool completely before slicing.
2 C. cranberries, fresh or frozen (thawed and drained)
1 2/3 C. sugar
2/3 C. vegetable oil
1/2 C. milk
2 tsp. vanilla
4 large eggs
3 C. all purpose flour
2 tsp. baking soda
1 tsp. salt
2 tsp. grated lemon or orange peel
Move oven rack to low position so that tops of pans will be in the center of the oven. Heat oven to 350 degrees. Grease bottoms only of 2 8.5X4.5X2.5 inch loaf pans or 1 9X5X3 inch loaf pan with shortening.
Mix cranberries, sugar, oil, milk, vanilla, eggs, and citrus rind in a large bowl. Mix in other ingredients. Pour into pans.
Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes until toothpick inserted in the center of the loaf comes out clean. Cool 10 minutes on a wire rack, remove from pans. Cool completely before slicing.
Thursday, April 15, 2010
Fresh Corn Soup Topped with Roasted Corn Guacamole
I am planning on making this maybe this weekend. I saw it on the WW board in a recipe review. It looked really good to me. I think I may adapt the guac recipe into a salsa.
Soup
3 C. frozen corn defrosted
2 tbsp. olive oil
1 clove garlic
1/2 red onion chopped
1 jalapeno, stemmed and chopped
salt and black pepper to taste
1 1/2 C. chicken broth
cilantro sprigs to garnish if desired
Place corn kernels in a blender.
Combine the oil and the garlic in a soup pot over medium heat. Add the onions and jalapeno. Season with salt and pepper and saute until the vegetables are soft and translucent, about 6 minutes. Transfer the vegetables to the blender and puree until smooth. You may need to pulse or stir the corn mixture in order to achieve a smooth consistency, but do not add more liquid.
Pour the corn puree into the soup pot and place over medium heat. Stir constantly for a few minutes until the soup begins to thicken. Slowly whisk in the chicken broth. Bring to a boil, decrease to a simmer, cover and cook for 15 minutes.
Guacamole
Kernels from 3 ears of fresh corn, or 2 C. frozen corn defrosted
1 tbsp. olive oil
salt and black pepper
1 tbsp. finely chopped red onion
2 tbsp. fresh cilantro, finely chopped
1 lime, finely grated zest and juice
1 jalapeno stemmed, seeded, and finely chopped
1 avocado, pitted and chopped
Preheat the oven to 450 degrees. Prepare a baking sheet by lining it with parchment paper or aluminum foil.
Put kernels on the baking sheet and drizzle with oil, salt and pepper. Spread the corn out evenly on the baking sheet and roast for 20 minutes, until the corn turns a golden brown. It may seem that you have left the corn in the oven for too long but you want the corn to carmelize and get a little crunchy. Remove the corn from the oven and set aside.
In a bowl, combine the roasted corn, red onion, cilantro, lime zest, juice and jalapeno. Gently stir in the avocado. Season with salt and pepper to taste.
Author's note--skip the avocado and add some fire roasted diced tomatoes to convert the guac to salsa.
Ladle the soup into bowls and spoon the guac/salsa mixture on top of each bowl.
Soup
3 C. frozen corn defrosted
2 tbsp. olive oil
1 clove garlic
1/2 red onion chopped
1 jalapeno, stemmed and chopped
salt and black pepper to taste
1 1/2 C. chicken broth
cilantro sprigs to garnish if desired
Place corn kernels in a blender.
Combine the oil and the garlic in a soup pot over medium heat. Add the onions and jalapeno. Season with salt and pepper and saute until the vegetables are soft and translucent, about 6 minutes. Transfer the vegetables to the blender and puree until smooth. You may need to pulse or stir the corn mixture in order to achieve a smooth consistency, but do not add more liquid.
Pour the corn puree into the soup pot and place over medium heat. Stir constantly for a few minutes until the soup begins to thicken. Slowly whisk in the chicken broth. Bring to a boil, decrease to a simmer, cover and cook for 15 minutes.
Guacamole
Kernels from 3 ears of fresh corn, or 2 C. frozen corn defrosted
1 tbsp. olive oil
salt and black pepper
1 tbsp. finely chopped red onion
2 tbsp. fresh cilantro, finely chopped
1 lime, finely grated zest and juice
1 jalapeno stemmed, seeded, and finely chopped
1 avocado, pitted and chopped
Preheat the oven to 450 degrees. Prepare a baking sheet by lining it with parchment paper or aluminum foil.
Put kernels on the baking sheet and drizzle with oil, salt and pepper. Spread the corn out evenly on the baking sheet and roast for 20 minutes, until the corn turns a golden brown. It may seem that you have left the corn in the oven for too long but you want the corn to carmelize and get a little crunchy. Remove the corn from the oven and set aside.
In a bowl, combine the roasted corn, red onion, cilantro, lime zest, juice and jalapeno. Gently stir in the avocado. Season with salt and pepper to taste.
Author's note--skip the avocado and add some fire roasted diced tomatoes to convert the guac to salsa.
Ladle the soup into bowls and spoon the guac/salsa mixture on top of each bowl.
Country Captain Chicken
Chris found this recipe online...I think it might be one of Bobby Flay's but I couldn't swear to it. We made it in the crockpot and skipped the almonds and raisins. It was yummy with brown rice.
1/2 C. all purpose flour
salt and freshly ground pepper to taste
8 chicken breast halves, boneless and skinless
2 tbsp. vegetable oil
1 medium onion coarsely chopped
1 large red bell pepper, cored, seeded, and thinly sliced into 1/4 inch wide rings
2 cloves garlic, minced
1 28oz can plum or Roma tomoatoes, crushed or 2 C. fresh chopped tomatoes
2-3 tsp curry powder to taste
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 tsp. dried thyme
1/2 C. currants or raisins
1/2 C. toasted slivered almonds
Brown chicken breast and onion in vegetable oil. Transfer to crock pot an add all other ingredients. Cook on low for 7-8 hours. Serve over rice.
1/2 C. all purpose flour
salt and freshly ground pepper to taste
8 chicken breast halves, boneless and skinless
2 tbsp. vegetable oil
1 medium onion coarsely chopped
1 large red bell pepper, cored, seeded, and thinly sliced into 1/4 inch wide rings
2 cloves garlic, minced
1 28oz can plum or Roma tomoatoes, crushed or 2 C. fresh chopped tomatoes
2-3 tsp curry powder to taste
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 tsp. dried thyme
1/2 C. currants or raisins
1/2 C. toasted slivered almonds
Brown chicken breast and onion in vegetable oil. Transfer to crock pot an add all other ingredients. Cook on low for 7-8 hours. Serve over rice.
Monday, April 12, 2010
Whirligig Cookies
This is a recipe from my boss. We request these cookies as often as we can get away with. I have always loved the combination of chocolate and peanut butter and this recipe does not disappoint. P.S. Let them get golden brown on the edges...YUM!
1 C. shortening
1 C. sugar
1 C. brown sugar, packed
1 C. peanut butter
1 12oz. package chocolate chips
1 1/2 C. sifted flour
1 tsp. baking soda
1 tsp. salt
2 eggs unbeaten
Cream shortening, sugars and peanut butter thoroughly. Add eggs. Beat until light and fluffy. Mix dry ingredients and add egg mixture. Blend well. Melt chocolate chops over hot, not boiling water or in a microwave. Divide dough into 4 equal parts. Roll between sheets of waxed paper to 1/4 inch thick or less. Spread melted chocolate on rolled dough with a spatula. Roll up like a jelly roll and chill about 1 hour. Slice 1/2 inch thick slices. Place on ungreased cookie sheet. Bake at 375 degrees for 12 minutes.
1 C. shortening
1 C. sugar
1 C. brown sugar, packed
1 C. peanut butter
1 12oz. package chocolate chips
1 1/2 C. sifted flour
1 tsp. baking soda
1 tsp. salt
2 eggs unbeaten
Cream shortening, sugars and peanut butter thoroughly. Add eggs. Beat until light and fluffy. Mix dry ingredients and add egg mixture. Blend well. Melt chocolate chops over hot, not boiling water or in a microwave. Divide dough into 4 equal parts. Roll between sheets of waxed paper to 1/4 inch thick or less. Spread melted chocolate on rolled dough with a spatula. Roll up like a jelly roll and chill about 1 hour. Slice 1/2 inch thick slices. Place on ungreased cookie sheet. Bake at 375 degrees for 12 minutes.
Sunday, April 11, 2010
A Food Funny
I guess I could call myself a foodie. Let's face it, I like to eat, I love to cook and it's no wonder I am a loyal follower of Weight Watchers. I thoroughly enjoy cooking for people and having people at my house for a meal. I also enjoy leaving my house to eat. It doesn't matter to me if I am heading to a restaurant or to family's house.
My sister married into an Italian family and you cannot walk into their house without being offered many things to eat; so imagine my surprise and delight when we went there last week and my 2 year old nephew asked, "Kathie, did you eat?" "Chris, did you eat?" I am guessing he heard his parents, grandparents, aunts and uncles say it many times over. The next generation foodie is starting early.
My sister married into an Italian family and you cannot walk into their house without being offered many things to eat; so imagine my surprise and delight when we went there last week and my 2 year old nephew asked, "Kathie, did you eat?" "Chris, did you eat?" I am guessing he heard his parents, grandparents, aunts and uncles say it many times over. The next generation foodie is starting early.
Chocolate Dipped Strawberries
You can dip strawberries in either melted chocolate or tempered chocolate. I got this recipe in a chocolate class I took over the winter. The chef teaching our class suggested adding 1 tbsp. of Crisco to every 8oz. of chocolate to make the chocolate glossy.
24 large blemish free strawberries
16oz. bittersweet or semi sweet chocolate, finely chopped
16oz. white chocolate, finely chopped
Line a baking sheet with parchment paper. Wash the strawberries with cool water, then dry very thoroughly. Transfer to a paper towel lined platter.
Melt the dark and white chocolate separately, using the method of choice, temper the chocolate if desired.
Holding the strawberry by the stem, dip into either the white or dark chocolate, submerging it up to the shoulders of the strawberry. Each berry should be 3/4 covered. Let the excess chocolate drip off the berry, back into the bowl and then place the dipped berry on the parchment lined baking sheet. Before setting the berry on the baking sheet, gently drag it along a piece of parchment paper. This will remove more excess chocolate and keep the berry from growing "feet". Repeat the process with the remaining berries.
Place the dipped strawberries in the refrigerator to set the chocolate, approximately 20 minutes.
Variation #1--> Double and Triple dipped berries--After the first coating of chocolate has set, dip the strawberries into chocolate of a contrasting color, leaving part of the first chocolate exposed. Repeat with a third chocolate, if desired, allowing each layer to set between dips.
Variation #2--> Chocolate Drizzled Strawberries--After the first coating of chocolate has set, place a contrasting color of melted chocolate into a small paper piping cone. Lay the strawberries close together on the baking sheet. Drizzle a fine line of chocolate back and forthe over the berries. Refrigerate again to set the chocolate.
Variation #3--> After the berries have been dipped in chocolate, roll them in finely ground toasted nuts or toasted coconut.
24 large blemish free strawberries
16oz. bittersweet or semi sweet chocolate, finely chopped
16oz. white chocolate, finely chopped
Line a baking sheet with parchment paper. Wash the strawberries with cool water, then dry very thoroughly. Transfer to a paper towel lined platter.
Melt the dark and white chocolate separately, using the method of choice, temper the chocolate if desired.
Holding the strawberry by the stem, dip into either the white or dark chocolate, submerging it up to the shoulders of the strawberry. Each berry should be 3/4 covered. Let the excess chocolate drip off the berry, back into the bowl and then place the dipped berry on the parchment lined baking sheet. Before setting the berry on the baking sheet, gently drag it along a piece of parchment paper. This will remove more excess chocolate and keep the berry from growing "feet". Repeat the process with the remaining berries.
Place the dipped strawberries in the refrigerator to set the chocolate, approximately 20 minutes.
Variation #1--> Double and Triple dipped berries--After the first coating of chocolate has set, dip the strawberries into chocolate of a contrasting color, leaving part of the first chocolate exposed. Repeat with a third chocolate, if desired, allowing each layer to set between dips.
Variation #2--> Chocolate Drizzled Strawberries--After the first coating of chocolate has set, place a contrasting color of melted chocolate into a small paper piping cone. Lay the strawberries close together on the baking sheet. Drizzle a fine line of chocolate back and forthe over the berries. Refrigerate again to set the chocolate.
Variation #3--> After the berries have been dipped in chocolate, roll them in finely ground toasted nuts or toasted coconut.
Banana Bread
I woke up this morning and had some bananas that were speeding towards being WAY over-ripe. Now I have a few different banana bread recipes that I have made but I was too lazy to go downstairs and retrieve the cookbooks I needed. I had Paula Deen's The Lady & Sons, Too! cookbook handy where I found this simple and delicious recipe.
1/2 C. (1 stick) butter at room temperature
1 C. sugar
1/2 tsp. salt
2 eggs
1 tsp vanilla
1 1/2 C. all purpose flour, sifted
1 tsp. baking soda
1 tsp. baking powder
3 ripe bananas, mashed
Preheat oven to 350 degrees. Grease a 9X5 inch losf pan. In a mixing bowl, combine the butter and sugar; mix well. Add the salt, eggs, vanilla, flour, baking soda, baking powder and bananas and mix well. Pour the batter into the prepared pan and back for 50 minutes or until a toothpick stuck in the center comes out clean.
1/2 C. (1 stick) butter at room temperature
1 C. sugar
1/2 tsp. salt
2 eggs
1 tsp vanilla
1 1/2 C. all purpose flour, sifted
1 tsp. baking soda
1 tsp. baking powder
3 ripe bananas, mashed
Preheat oven to 350 degrees. Grease a 9X5 inch losf pan. In a mixing bowl, combine the butter and sugar; mix well. Add the salt, eggs, vanilla, flour, baking soda, baking powder and bananas and mix well. Pour the batter into the prepared pan and back for 50 minutes or until a toothpick stuck in the center comes out clean.
Friday, April 9, 2010
Old Fashioned Rice Pudding
This was another recipe I got from a friend through a work potluck. It is pretty easy to make. I add in the cinnamon but leave out the raisins. No offense to raisins but I like my rice pudding better without them!
3 1/2 C. skim milk
1/2 C. uncooked long grain rice
1/3 C. sugar
1/2 tsp salt
1 tsp. vanilla
raisins, optional
cinnamon, optional
In a saucepan, combine milk, rice sugar and salt. Bring to a boil over medium heat, stirring constantly. Pour into greased 1 1/2 quart baking dish. Cover and bake at 325 degrees for 45 minutes, stirring every 15 minutes. Add vanilla and raisins if desired. Cover and bake 15 minutes longer. Sprinkle with cinnamon if desired. Serve warm or chilled. Store in the refrigerator.
3 1/2 C. skim milk
1/2 C. uncooked long grain rice
1/3 C. sugar
1/2 tsp salt
1 tsp. vanilla
raisins, optional
cinnamon, optional
In a saucepan, combine milk, rice sugar and salt. Bring to a boil over medium heat, stirring constantly. Pour into greased 1 1/2 quart baking dish. Cover and bake at 325 degrees for 45 minutes, stirring every 15 minutes. Add vanilla and raisins if desired. Cover and bake 15 minutes longer. Sprinkle with cinnamon if desired. Serve warm or chilled. Store in the refrigerator.
Philly No Bake Summer Cheesecake
This cheesecake is so easy to make and it is delicious with fresh fruit sliced on top. I have made it a couple of times for 4th of July gatherings using strawberries and blueberries for a patriotic touch. You can also use canned cherry pie filling as a topping, or peaches, or nectarines. It's your choice.
1 8oz. package Philadelphia cream cheesem softened
1/3 C. sugar
1 8oz. tub Cool Whip, thawed
1 ready to use graham cracker pie crust (9-in.)
Mix cream cheese and sugar with electric mixer on medium speed until well blended. Gently stir in Cool Whip. Spoon into crust. Refrigerate at least 3 hours. Top with fruit of your choice.
1 8oz. package Philadelphia cream cheesem softened
1/3 C. sugar
1 8oz. tub Cool Whip, thawed
1 ready to use graham cracker pie crust (9-in.)
Mix cream cheese and sugar with electric mixer on medium speed until well blended. Gently stir in Cool Whip. Spoon into crust. Refrigerate at least 3 hours. Top with fruit of your choice.
Thursday, April 8, 2010
Easy Layered Taco Pie
This is a great recipe for summer as you make the whole thing in the microwave. If you want to cut back on the sodium, make your own taco seasoning or buy taco seasoning from Penzey's. You can use ground turkey in place of ground beef as well...just add a little olive oil when you brown the meat so it doesn't dry out.
1 lb. lean ground beef
1 pkg. taco seasoning mix
1/2 C. water
4 flour tortillas, cut into quarters
1 C. salsa
1 C. Mexican style shredded cheese
2 C. shredded lettuce
2 green onions, sliced
1/4 C. sour cream
Crumble meat into microwaveable colander, place over microwaveable bowl. Microwave on high 8 min. stirring every 2 minutes to break up meat. Discard fat. Transfer meat to 9-in. microwaveable pie plate. Stir in seasoning mix and water. Microwave 5 minutes stirring after 3 minutes.
Remove half of the meat mixture; set aside. Cover remaining meat mixture in pie plate with half of the tortilla quarters. Repeat layers of meat mixture and tortillas. Top with salsa and cheese. Microwave 4 minutes.
Top with remaining ingredients. Cut into wedges and serve.
1 lb. lean ground beef
1 pkg. taco seasoning mix
1/2 C. water
4 flour tortillas, cut into quarters
1 C. salsa
1 C. Mexican style shredded cheese
2 C. shredded lettuce
2 green onions, sliced
1/4 C. sour cream
Crumble meat into microwaveable colander, place over microwaveable bowl. Microwave on high 8 min. stirring every 2 minutes to break up meat. Discard fat. Transfer meat to 9-in. microwaveable pie plate. Stir in seasoning mix and water. Microwave 5 minutes stirring after 3 minutes.
Remove half of the meat mixture; set aside. Cover remaining meat mixture in pie plate with half of the tortilla quarters. Repeat layers of meat mixture and tortillas. Top with salsa and cheese. Microwave 4 minutes.
Top with remaining ingredients. Cut into wedges and serve.
Peach Cobbler
This is a recipe that my Grandma copied for me years ago. I treasure the recipe cards in her handwriting. I aspire one day to make a peach cobbler like what they have at Smoque BBQ, which makes me weak in the knees, and I am guessing my family and friends will be OK with helping perfect this one. I need to keep Smoque's secret ingredient in mind when I am making this recipe...sliced almonds.
4 C. peaches, sliced
2 tbsp. flour
1 1/4 C. sugar
1 tbsp. margarine
1 tbsp. lemon juice
1/2 tsp. salt
3 tsp. baking powder
1 egg
1/3 C. milk
1/4 C. melted shortening
Arrange peaches in 7X11X2in. baking dish. Mix 2 tbsp flour and 1 C. sugar, sprinkle with lemon juice. Pour mixture over peaches. Dot with butter. Bake in a 425 oven for 20 minutes. Sift 1 1/2 C. flour, salt, baking powder and remaining sugar. Beat egg, milk and melted shortening. Pour into dry ingredients and stir until just damp. Dough should be soft. Drop by 1/2 tablespoons full on cooked fruit. Bake 15 minutes longer or until brown. **Canned peaches may be used, just decrease sugar to 1/2 C.
4 C. peaches, sliced
2 tbsp. flour
1 1/4 C. sugar
1 tbsp. margarine
1 tbsp. lemon juice
1/2 tsp. salt
3 tsp. baking powder
1 egg
1/3 C. milk
1/4 C. melted shortening
Arrange peaches in 7X11X2in. baking dish. Mix 2 tbsp flour and 1 C. sugar, sprinkle with lemon juice. Pour mixture over peaches. Dot with butter. Bake in a 425 oven for 20 minutes. Sift 1 1/2 C. flour, salt, baking powder and remaining sugar. Beat egg, milk and melted shortening. Pour into dry ingredients and stir until just damp. Dough should be soft. Drop by 1/2 tablespoons full on cooked fruit. Bake 15 minutes longer or until brown. **Canned peaches may be used, just decrease sugar to 1/2 C.
Mrs. Field's Cookies
I don't remember when I got this recipe. I have made it a couple of times and they are a big hit. It makes a huge batch but they won't last long!
2 C. butter
2 c. sugar
2 C. brown sugar
4 eggs
2 tsp. vanilla
4 C. flour
5 C. oatmeal
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
2-12oz. bags semi sweet chips
1-8oz. plain Hershey Bar, finely grated
3 C. chopped nuts
Cream together the butter and both sugars. Add the eggs and the vanilla. Put small amounts of oatmeal into a blender or food processor and pulse until it turns to powder. Mix in flour, salt, baking powder and baking soda. Combine with butter and sugar mixture. Add in the chips, Hershey Bar and nuts. Mix well. Place golf ball sized cookies 2" apart on ungreased cookie sheet. Bake at 375 degrees for 6-8 minutes.
2 C. butter
2 c. sugar
2 C. brown sugar
4 eggs
2 tsp. vanilla
4 C. flour
5 C. oatmeal
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
2-12oz. bags semi sweet chips
1-8oz. plain Hershey Bar, finely grated
3 C. chopped nuts
Cream together the butter and both sugars. Add the eggs and the vanilla. Put small amounts of oatmeal into a blender or food processor and pulse until it turns to powder. Mix in flour, salt, baking powder and baking soda. Combine with butter and sugar mixture. Add in the chips, Hershey Bar and nuts. Mix well. Place golf ball sized cookies 2" apart on ungreased cookie sheet. Bake at 375 degrees for 6-8 minutes.
Oatmeal Cookies
This is one of my favorite Christmas cookie recipes but these light little cookies taste good year round. Let them get golden brown on the edges when they are baking...they taste better that way.
1/4 lb. butter
1/4 lb. margarine
1 1/2 C. oatmeal (quick)
1/2 C. sugar
1 C. flour
Cream butter and margarine. Add sugar and flour. Mix in oatmeal by hand and form balls. Flatten with a fork and bake for 15 minutes in a 350 degree oven. Sprinkle with powdered sugar when cool.
1/4 lb. butter
1/4 lb. margarine
1 1/2 C. oatmeal (quick)
1/2 C. sugar
1 C. flour
Cream butter and margarine. Add sugar and flour. Mix in oatmeal by hand and form balls. Flatten with a fork and bake for 15 minutes in a 350 degree oven. Sprinkle with powdered sugar when cool.
Tomato Tortellini Soup
This is a quick and hearty soup that someone on my WW message board shared. I have made it a couple of times and 1 batch makes more than enough for lunch for the week at work. I use the Healthy Choice variety of Campbell's Tomato Soup...it is a bit lower in sodium.
2-14oz. cans of chicken broth
1-9oz. package refrigerated tortellini of your choice
1/2 of 8oz. tub of cream cheese with chives and onions
1-10oz. can condensed tomato soup
fresh chives, chopped
In a medium saucepan, bring broth to a boil. Add tortellini, reduce heat. Simmer, uncovered for 5 minutes. In a bowl, whisk 1/3 C. of the hot broth into the cream cheese until smooth. Return all to the saucepan along with tomato soup. Heat through. Sprinkle with chives before serving.
I made this again on 4/25/10 and added a can of diced tomatoes (plain, no extra spices or green chiles added) and 1 1/2 C. of frozen corn to the recipe to bolster the veggies.
2-14oz. cans of chicken broth
1-9oz. package refrigerated tortellini of your choice
1/2 of 8oz. tub of cream cheese with chives and onions
1-10oz. can condensed tomato soup
fresh chives, chopped
In a medium saucepan, bring broth to a boil. Add tortellini, reduce heat. Simmer, uncovered for 5 minutes. In a bowl, whisk 1/3 C. of the hot broth into the cream cheese until smooth. Return all to the saucepan along with tomato soup. Heat through. Sprinkle with chives before serving.
I made this again on 4/25/10 and added a can of diced tomatoes (plain, no extra spices or green chiles added) and 1 1/2 C. of frozen corn to the recipe to bolster the veggies.
Tuesday, April 6, 2010
Sweet Potato Yams
You know you have become an adult in my family when you are asked to bring something other than olives or jello to a family gathering. This past Christmas I volunteered for sweet potatoes for dinner at my aunts' house. I am pretty much a sweet potato novice because you couldn't pay me to eat them when I was a kid. They must have been a hit at Christmas because I was asked to make them for Easter as well. This is a Paula Deen recipe and I double it because my family loves their sweet taters! My house smells so good when the sauce is cooking.
3 large sweet potatoes
3 C. water
1 1/2 C. sugar
1 tsp. vanilla extract
4 tbsp. butter
1/2-1 tsp cinnamon
1/4 tsp. nutmeg
Wash and dry the sweet potatoes. Bake at 400 degrees for 1 hour or until the potatoes are soft to the touch. Remove from the oven and let them cool. Reduce the heat to 350 degrees. While the potatoes are baking, combine the remaining ingredients in a saucepan; bring to a boil, then reduce the heat and simmer for 30 minutes or until the sauce is slightly thickened. Peel and slice the potatoes into 1/2 inch thick slices and place them in a medium casserole. Pour the sauce over them and return to the oven for 15 minutes or until hot.
3 large sweet potatoes
3 C. water
1 1/2 C. sugar
1 tsp. vanilla extract
4 tbsp. butter
1/2-1 tsp cinnamon
1/4 tsp. nutmeg
Wash and dry the sweet potatoes. Bake at 400 degrees for 1 hour or until the potatoes are soft to the touch. Remove from the oven and let them cool. Reduce the heat to 350 degrees. While the potatoes are baking, combine the remaining ingredients in a saucepan; bring to a boil, then reduce the heat and simmer for 30 minutes or until the sauce is slightly thickened. Peel and slice the potatoes into 1/2 inch thick slices and place them in a medium casserole. Pour the sauce over them and return to the oven for 15 minutes or until hot.
Indonesian Pork
Chris and I tried this tonight. It was good but I think it would be better if it cooked less than the 12 hours it was in the crockpot. Unfortunately during the week, we are at the mercy of the work schedule. It's a weird combination of ingredients but it's really tasty. We're going to try making sandwiches with the leftovers.
1 (4 to 5lb) pork roast-->I used a boneless roast
salt and pepper to taste
1/4 C. honey
1/4 C. soy sauce-->I used low sodium
1/2 tsp. dried red pepper flakes
1/4 C. fresh lemon juice
1 tbsp. chopped crystallized ginger-->I found this in the produce section at Dominicks
3/4 C. crunchy peanut butter-->I used creamy because it's all we had!
Place a meat rack or trivet in the bottom of a slow cooker. Place meat on rack. Sprinkle with salt and pepper. In a small bowl, combine honey, soy sauce, pepper flakes and lemon juice. Pour mixture over meat. Sprinkle ginger over meat. Cover and cook on low 9-10 hours. Remove meat and keep warm. Skim excess fat from juices. Turn control to high. Stir in peanut butter and cook about 5 minutes. Slice meat and serve with sauce.
1 (4 to 5lb) pork roast-->I used a boneless roast
salt and pepper to taste
1/4 C. honey
1/4 C. soy sauce-->I used low sodium
1/2 tsp. dried red pepper flakes
1/4 C. fresh lemon juice
1 tbsp. chopped crystallized ginger-->I found this in the produce section at Dominicks
3/4 C. crunchy peanut butter-->I used creamy because it's all we had!
Place a meat rack or trivet in the bottom of a slow cooker. Place meat on rack. Sprinkle with salt and pepper. In a small bowl, combine honey, soy sauce, pepper flakes and lemon juice. Pour mixture over meat. Sprinkle ginger over meat. Cover and cook on low 9-10 hours. Remove meat and keep warm. Skim excess fat from juices. Turn control to high. Stir in peanut butter and cook about 5 minutes. Slice meat and serve with sauce.
Sunday, April 4, 2010
City Slicker BBQ?!?
Chris and I LOVE BBQ. We spent a few days in North Carolina a couple of years ago and got lost a couple of times in search of great BBQ. We have waited in line for hours here in Chicago at a place called Smoque for some of the best BBQ I have ever had. We'll talk someday about the peach cobbler. We are working on our own brand of city slicker BBQ. With the help of several grills and a smoker I got for a song at a Hammacher Schlemmer sample sale, we are trialing and erroring our way to BBQ heaven.
One of our favorite things to order at a BBQ restaurant is the brisket. So we thought, hey, we could do this. So we tried it for the first time yesterday. Smoque in Chicago makes the best BBQ brisket I have had. Now keep in mind that I have eaten BBQ in NC, Memphis, Chicago and Philadelphia so take my opinion for what it is worth but the Food Network came to see Smoque, Guy Fieri to be exact so I think they know what they are doing there.
I made a rub while Chris prepared the smoker. I will post my rub recipe below. The brisket came out delicious but as this is still trial and error, we did not cook it long enough so the meat was not "fall apart" tender. What a shame that we have to keep on working at this. We have also done turkey breasts in our smoker and they were out of this world.
I have to give a shout out to my old neighbors the Burns who used to wake me on summer Sunday mornings to the wonderful scents of smoking meats. You guys started my obsession with the art of smoking and I thank you for it.
Warning: if you are attached to the hair on the backs of your hands, DO NOT refill the fuel box on your smoker with charcoal, douse it with lighter fluid and then use your long nosed lighter to get the fire going. Chris and I witnessed a refresher course in combustion yesterday afternoon and let me tell you, it isn't for the faint of heart.
Spicy Cajun Brisket Rub
I am guessing this rub would also be OK on ribs, pork roast and chicken. The only thing I measured was the brown sugar because I didn't want it to get too sweet. It's not for you if you don't like spicy and if you do like spicy, it's not out of hand, it has a nice slow burn that stays with you for a bit. Enjoy.
I toasted some coriander seeds and some white peppercorns in a dry fry pan for about 10 minutes. When they cooled, I ran them through a spice grinder. I had a about a tsp. total of both of these when ground. I added Cajun seasoning, garlic powder sea salt, 2 tspe brown sugar, mustard powder, paprika, dried minced onion, seasoned salt and celery seed. I tasted it about a gazillion times until I had it the way I wanted it. It turned out delicious!
One of our favorite things to order at a BBQ restaurant is the brisket. So we thought, hey, we could do this. So we tried it for the first time yesterday. Smoque in Chicago makes the best BBQ brisket I have had. Now keep in mind that I have eaten BBQ in NC, Memphis, Chicago and Philadelphia so take my opinion for what it is worth but the Food Network came to see Smoque, Guy Fieri to be exact so I think they know what they are doing there.
I made a rub while Chris prepared the smoker. I will post my rub recipe below. The brisket came out delicious but as this is still trial and error, we did not cook it long enough so the meat was not "fall apart" tender. What a shame that we have to keep on working at this. We have also done turkey breasts in our smoker and they were out of this world.
I have to give a shout out to my old neighbors the Burns who used to wake me on summer Sunday mornings to the wonderful scents of smoking meats. You guys started my obsession with the art of smoking and I thank you for it.
Warning: if you are attached to the hair on the backs of your hands, DO NOT refill the fuel box on your smoker with charcoal, douse it with lighter fluid and then use your long nosed lighter to get the fire going. Chris and I witnessed a refresher course in combustion yesterday afternoon and let me tell you, it isn't for the faint of heart.
Spicy Cajun Brisket Rub
I am guessing this rub would also be OK on ribs, pork roast and chicken. The only thing I measured was the brown sugar because I didn't want it to get too sweet. It's not for you if you don't like spicy and if you do like spicy, it's not out of hand, it has a nice slow burn that stays with you for a bit. Enjoy.
I toasted some coriander seeds and some white peppercorns in a dry fry pan for about 10 minutes. When they cooled, I ran them through a spice grinder. I had a about a tsp. total of both of these when ground. I added Cajun seasoning, garlic powder sea salt, 2 tspe brown sugar, mustard powder, paprika, dried minced onion, seasoned salt and celery seed. I tasted it about a gazillion times until I had it the way I wanted it. It turned out delicious!
Macaroni and Cheese for Adults
No, there isn't alcohol in this mac and cheese but it is a little more gourmet than what comes out of the blue box. Chris is not a big fan of mac and cheese but really liked this. This is not WW friendly at all but it is YUMMY! I started with a Paula Deen recipe off of the Food Network site and changed it around based on some of the recipe reviews and my own tastes. I plan to try making this with different kinds of cheese...smoked mozzarella and gouda come to mind.
2 C. macaroni, I used medium shells (about the size of a quarter)
Prepare mac according to package directions and drain.
While the mac is still hot pour into a large bowl and add 2 C. shredded cheese. I used a mixture of sharp cheddar and Mexican blend. I also added 1/4 of a large loaf of Velveeta.
In a smaller bowl beat 2 eggs, 1/2 C sour cream, 1/8 tsp. cayenne pepper until smooth. Add in 1 C. whole milk and 4 tbsp. butter. Pour mixture over mac and stir until combined. Pour into a medium sized casserole, top with seasoned bread crumbs and baked at 350 degrees for 45 minutes. Let it cool 10 minutes before serving.
I tried this again of 4/25/10 and used smoked provolone. The sauce was not as creamy as when I made this as written. I think I need to have less of the provolone and more cheddar to keep it creamy. It was delicious though.
2 C. macaroni, I used medium shells (about the size of a quarter)
Prepare mac according to package directions and drain.
While the mac is still hot pour into a large bowl and add 2 C. shredded cheese. I used a mixture of sharp cheddar and Mexican blend. I also added 1/4 of a large loaf of Velveeta.
In a smaller bowl beat 2 eggs, 1/2 C sour cream, 1/8 tsp. cayenne pepper until smooth. Add in 1 C. whole milk and 4 tbsp. butter. Pour mixture over mac and stir until combined. Pour into a medium sized casserole, top with seasoned bread crumbs and baked at 350 degrees for 45 minutes. Let it cool 10 minutes before serving.
I tried this again of 4/25/10 and used smoked provolone. The sauce was not as creamy as when I made this as written. I think I need to have less of the provolone and more cheddar to keep it creamy. It was delicious though.
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