I saw this in the July 2013 Bon Appetit Magazine and it caught my eye.
4 tbsp. kosher salt
3 tbsp. brown sugar
2 tbsp. sweet paprika
1 tbsp. cayenne
This makes enough for 2 chickens.
Grab a can of beer and a chicken...apply the rub. Open the can. Sit the chicken on the can (yes I said sit the chicken on the can). Grill over medium high heat for an hour or so depending on the size of your chicken.
The finished product is heavenly!
Tuesday, July 30, 2013
Saturday, July 20, 2013
Heirloom BLT Salad
BLT (Bacon, Lettuce and Tomato) sandwiches are a fan favorite this time of year when you can grab a tomato from the yard and slice big slabs of it for your sandwich. I purposely omit the L when making my BLT because I am of the opinion that lettuce doesn't really belong on a sandwich but what do I know?? Now a BLT salad might just balance things out!
1 lemon (I have NEVER in my life added lemon to my BLT)
1/3 C. low fat buttermilk
2 tbsp. light mayonnaise
1 tbsp. snipped fresh chives
8oz. bacon, cut into 1 inch pieces
3 slices good quality white bread, well toasted
1 tbsp. cider vinegar
1 tbsp. brown sugar
1 head Bibb or Boston lettuce, leaves separated
3 medium heirloom tomatoes, sliced
From lemon, into a small bowl, grate 1/2 tsp. peel and squeeze 2 tsp. juice. Whisk in buttermilk, mayonnaise, chives, and 1/4 tsp. salt.
In a 12 inch nonstick skillet, cook bacon on medium 9 to 14 minutes or until browned and crisp, stirring occasionally. With slotted spoon, transfer bacon to paper towel lined plate.
Cut each slice bread into 4 traingles; transfer to medium bowl. Drizzle with 2 tbsp. bacon fat, tossing to coat. Discard remaining bacon fat.
To same skillet, add vinegar and sugar. Cook 1 minute or until sugar dissolves and mixture is slightly reduced, stirring constantly. Return bacon to skillet, tossing and stirring to coat. Remove from heat.
Arrange lettuce on serving platter. Top with bread and tomatoes. Sprinkle with bacon. Serve salad with dressing.
1 lemon (I have NEVER in my life added lemon to my BLT)
1/3 C. low fat buttermilk
2 tbsp. light mayonnaise
1 tbsp. snipped fresh chives
8oz. bacon, cut into 1 inch pieces
3 slices good quality white bread, well toasted
1 tbsp. cider vinegar
1 tbsp. brown sugar
1 head Bibb or Boston lettuce, leaves separated
3 medium heirloom tomatoes, sliced
From lemon, into a small bowl, grate 1/2 tsp. peel and squeeze 2 tsp. juice. Whisk in buttermilk, mayonnaise, chives, and 1/4 tsp. salt.
In a 12 inch nonstick skillet, cook bacon on medium 9 to 14 minutes or until browned and crisp, stirring occasionally. With slotted spoon, transfer bacon to paper towel lined plate.
Cut each slice bread into 4 traingles; transfer to medium bowl. Drizzle with 2 tbsp. bacon fat, tossing to coat. Discard remaining bacon fat.
To same skillet, add vinegar and sugar. Cook 1 minute or until sugar dissolves and mixture is slightly reduced, stirring constantly. Return bacon to skillet, tossing and stirring to coat. Remove from heat.
Arrange lettuce on serving platter. Top with bread and tomatoes. Sprinkle with bacon. Serve salad with dressing.
Bluebery Ice Cream
I love summer. It's just about time for Michigan blueberries which are truly the best ones. I found this recipe in the July/August issue of Midwest Living. I can't wait to try it.
3 C. fresh or frozen unsweetened blueberries
1/2 C. sugar
2 tsp. orange zest
1/3 C. orange juice
1/4 tsp. salt
1 C. whipping cream
1 1/2 C. sugar
2 tbsp. all purpose flour
4 C. milk
4 slightly beaten eggs
2 tbsp. vanilla
1 tsp. ground cardamom or cinnamon
3 C. whipping cream
2 C. chopped pecans or walnuts, toasted (optional)
In a medium saucepan, bring blueberries, 1/2 C. sugar, 1 tsp. of zest, the orange juice and salt to boiling over medium heat, mashing berries and stirring; reduce heat. Simmer uncovered, for 5 minutes, stirring frequently. Remove from heat; cool slightly. Set aside 1 C. of the mixture. Transfer remaining mixture to a food processor or blender. cover; process or blend until almost smooth. Pour mixture through a fine mesh sieve into a medium bowl, pressing on solids, discard solids. Add the reserved 1 C. of blueberry mixture and 1 C. of whipping cream to sieved mixture. Cover; chill at least 4 hours or up to 24 hours.
Meanwhile, in a large saucepan, stir together 1 1/2 C. sugar and the flour. Gradually stir in milk. Cook and stir over medium heat until slightly thickened and bubbly. Cook for 1 minute more. Stir about 1 C. of the. hot mixture into egg yolks; return to saucepan. Cook and stir just until mixture returns to boiling. Remove from heat. Stir in vanilla and cardamom. Cool slightly. Cover the surface with plastic wrap. Chill in refrigerator at least 4 hours or up to 24 hours.
In a chilled large mixing bowl, beat 3 C. whipping cream with an electric mixture on medium speed until soft peaks form. Gently fold whipped cream into the chilled milk mixture. Spoon into the freezer can of a 4 or 5 quart ice cream freezer. (The can should be no more than 2/3 full.) Freeze the ice cream according to manufacturer's directions. Fold in blueberry mixture, remaining zest and, if you like, the pecans until just swirled. Transfer to a freezer container. Makes about 2 quarts.
3 C. fresh or frozen unsweetened blueberries
1/2 C. sugar
2 tsp. orange zest
1/3 C. orange juice
1/4 tsp. salt
1 C. whipping cream
1 1/2 C. sugar
2 tbsp. all purpose flour
4 C. milk
4 slightly beaten eggs
2 tbsp. vanilla
1 tsp. ground cardamom or cinnamon
3 C. whipping cream
2 C. chopped pecans or walnuts, toasted (optional)
In a medium saucepan, bring blueberries, 1/2 C. sugar, 1 tsp. of zest, the orange juice and salt to boiling over medium heat, mashing berries and stirring; reduce heat. Simmer uncovered, for 5 minutes, stirring frequently. Remove from heat; cool slightly. Set aside 1 C. of the mixture. Transfer remaining mixture to a food processor or blender. cover; process or blend until almost smooth. Pour mixture through a fine mesh sieve into a medium bowl, pressing on solids, discard solids. Add the reserved 1 C. of blueberry mixture and 1 C. of whipping cream to sieved mixture. Cover; chill at least 4 hours or up to 24 hours.
Meanwhile, in a large saucepan, stir together 1 1/2 C. sugar and the flour. Gradually stir in milk. Cook and stir over medium heat until slightly thickened and bubbly. Cook for 1 minute more. Stir about 1 C. of the. hot mixture into egg yolks; return to saucepan. Cook and stir just until mixture returns to boiling. Remove from heat. Stir in vanilla and cardamom. Cool slightly. Cover the surface with plastic wrap. Chill in refrigerator at least 4 hours or up to 24 hours.
In a chilled large mixing bowl, beat 3 C. whipping cream with an electric mixture on medium speed until soft peaks form. Gently fold whipped cream into the chilled milk mixture. Spoon into the freezer can of a 4 or 5 quart ice cream freezer. (The can should be no more than 2/3 full.) Freeze the ice cream according to manufacturer's directions. Fold in blueberry mixture, remaining zest and, if you like, the pecans until just swirled. Transfer to a freezer container. Makes about 2 quarts.
Saturday, June 22, 2013
Raspberry Sorbet
The raspberries the last few weeks have been out of this world. I have to try this recipe...freezers are currently full. I might have to defrost stuff and do extra cooking...it will be SO worth it.
1/4 C. plus 1 1/2 tsp. lemon juice
3 3/4 C. fresh or frozen unsweetened raspberries
2 1/4 C. powdered sugar
In a blender or food processor, combine all ingredients; cover and process until smooth. Transfer to a freezer container and freeze until firm.
6 servings: 216 calories, trace of fat, cholesterol 0, 1mg. sodium, 55g. carbs, 5g. fiber, 1g. protein.
1/4 C. plus 1 1/2 tsp. lemon juice
3 3/4 C. fresh or frozen unsweetened raspberries
2 1/4 C. powdered sugar
In a blender or food processor, combine all ingredients; cover and process until smooth. Transfer to a freezer container and freeze until firm.
6 servings: 216 calories, trace of fat, cholesterol 0, 1mg. sodium, 55g. carbs, 5g. fiber, 1g. protein.
Monday, June 17, 2013
20 Minute Chicken Enchiladas
I found this in Cooking Light July 2013. How depressing is it when traditional enchiladas can be 1000 calories per serving?? Those must be some cheesy enchiladas with extra sour cream!
1 C. chopped onion
1 C. chicken broth
1 tbsp. all purpose flour
1 1/2 tsp. chili powder
2 tsp. ground cumin
3/4 tsp. garlic powder
1/2 tsp. crushed red pepper
1/4 tsp. salt
1 15oz. can unsalted tomato sauce
3 C. shredded boneless skinless rotisserie chicken breast
1 15oz. can unsalted black beans, rinsed and drained
12 6-inch corn tortillas
Cooking spray
3oz. shredded Mexican blend cheese (about 3/4 C.)
1 C. chopped tomato
1/4 C. chopped fresh cilantro
6 tbsp. sour cream
Preheat broiler to high.
Combine the first 9 ingredients in a medium saucepan; stir with a whisk. Bring to a boil over high heat; cook 2 minutes or until thickened. Reserve 1 1/2 C. sauce mixture. Add chicken and beans to pan; cook 2 minutes or until chicken is thoroughly heated.
Stack tortillas; wrap stack in damp paper towels and microwave on HIGH for 25 minutes. Spoon about 1/3 C. chicken mixture in the center of each tortilla; roll up. Arrange tortillas, seam sides down, in the bottom of a 9x13 inch baking dish coated with cooking spray. Top with reserved sauce and cheese. Broil 3 minutes or until cheese is lightly brown and sauce is bubbly. Top with tomato and cilantro. Serve with sour cream.
Serving size=2 enchiladas and 1 tbsp. sour cream; 374 calories, 13.2g. fat, 31.2 g. protein, 35.2g. carbs, 6.2g. fiber, 100mg. cholesterol, 2.3mg iron, 569mg. sodium, 189mg. calcium
1 C. chopped onion
1 C. chicken broth
1 tbsp. all purpose flour
1 1/2 tsp. chili powder
2 tsp. ground cumin
3/4 tsp. garlic powder
1/2 tsp. crushed red pepper
1/4 tsp. salt
1 15oz. can unsalted tomato sauce
3 C. shredded boneless skinless rotisserie chicken breast
1 15oz. can unsalted black beans, rinsed and drained
12 6-inch corn tortillas
Cooking spray
3oz. shredded Mexican blend cheese (about 3/4 C.)
1 C. chopped tomato
1/4 C. chopped fresh cilantro
6 tbsp. sour cream
Preheat broiler to high.
Combine the first 9 ingredients in a medium saucepan; stir with a whisk. Bring to a boil over high heat; cook 2 minutes or until thickened. Reserve 1 1/2 C. sauce mixture. Add chicken and beans to pan; cook 2 minutes or until chicken is thoroughly heated.
Stack tortillas; wrap stack in damp paper towels and microwave on HIGH for 25 minutes. Spoon about 1/3 C. chicken mixture in the center of each tortilla; roll up. Arrange tortillas, seam sides down, in the bottom of a 9x13 inch baking dish coated with cooking spray. Top with reserved sauce and cheese. Broil 3 minutes or until cheese is lightly brown and sauce is bubbly. Top with tomato and cilantro. Serve with sour cream.
Serving size=2 enchiladas and 1 tbsp. sour cream; 374 calories, 13.2g. fat, 31.2 g. protein, 35.2g. carbs, 6.2g. fiber, 100mg. cholesterol, 2.3mg iron, 569mg. sodium, 189mg. calcium
Saturday, June 15, 2013
Churrasco with Chimichurri
Churrasco is a Portuguese word for grilled meat. Who doesn't love grilled meat?
This appears to be similar to Arancharra. If it tastes half as good it will be a summer staple.
Of course I'll need to watch the sales on beef tenderloin!
2 bunches curly parsley, thick stems discarded
1/3 C. garlic cloves, crushed
3/4 C. plus 3 tbsp, extra virgin olive oil
3 tbsp. white wine vinegar
2lbs trimmed center cut beef tenderloin
Kosher salt and freshly ground pepper
In a food processor, combine the parsley, and garlic with 3/4 C. olive oil and the vinegar and pulse until smooth. Refrigerate the chimichurri for at least 2 hours.
Using a sharp chef's knife, make a 1/4 inch lengthwise cut in the top of the tenderloin. Turning the tenderloin and rolling it out as you go, spiral cut the meat until you have a long rectangular piece about 1/4 inch thick.
Light a grill. Season both sides of the tenderloin with salt and pepper. Rub all but 1/3 of the chimichurri over the meat and grill over moderately high heat, turning once about 4 minutes for medium rare meat; let rest for 5 minutes before slicing.
Meanwhile, in a bowl mix the remaining chimichurri and olive oil. Season with salt and pepper and serve with the meat.
This appears to be similar to Arancharra. If it tastes half as good it will be a summer staple.
Of course I'll need to watch the sales on beef tenderloin!
2 bunches curly parsley, thick stems discarded
1/3 C. garlic cloves, crushed
3/4 C. plus 3 tbsp, extra virgin olive oil
3 tbsp. white wine vinegar
2lbs trimmed center cut beef tenderloin
Kosher salt and freshly ground pepper
In a food processor, combine the parsley, and garlic with 3/4 C. olive oil and the vinegar and pulse until smooth. Refrigerate the chimichurri for at least 2 hours.
Using a sharp chef's knife, make a 1/4 inch lengthwise cut in the top of the tenderloin. Turning the tenderloin and rolling it out as you go, spiral cut the meat until you have a long rectangular piece about 1/4 inch thick.
Light a grill. Season both sides of the tenderloin with salt and pepper. Rub all but 1/3 of the chimichurri over the meat and grill over moderately high heat, turning once about 4 minutes for medium rare meat; let rest for 5 minutes before slicing.
Meanwhile, in a bowl mix the remaining chimichurri and olive oil. Season with salt and pepper and serve with the meat.
Sunday, June 2, 2013
Cherry Tomato and Basil Salad
Found this in the Summer 2013 issue of Kraft Food and Family. I have plenty of basil already...my plant is doing so much better than last year. Of course, it hasn't been as hot as the center of the sun here yet this "summer".
2 C. each red and yellow cherry tomatoes
2 C. grape tomatoes
10 fresh basil leaves, chopped
1/4 C. ranch dressing
2 cloves garlic, minced
1/2 tsp. freshly ground black pepper
Cut some tomatoes in half; place in a large bowl. Add remaining tomatoes and basil; mix lightly. Mix dressing and garlic until blended. Add to tomato mixture, toss to coat.
Sprinkle with pepper.
2 C. each red and yellow cherry tomatoes
2 C. grape tomatoes
10 fresh basil leaves, chopped
1/4 C. ranch dressing
2 cloves garlic, minced
1/2 tsp. freshly ground black pepper
Cut some tomatoes in half; place in a large bowl. Add remaining tomatoes and basil; mix lightly. Mix dressing and garlic until blended. Add to tomato mixture, toss to coat.
Sprinkle with pepper.
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