This is a recipe I got from a dear friend. This is better than any bottled garlic dressing I have had. It tastes so fresh and creamy! We had it again tonight when we got together for a belated Christmas gathering! Thanks Donna!
1 clove garlic, minced
1/2 C. mayonnaise
1/2 C. sour cream
1 tsp. white vinegar
1 tsp. salad oil
pinch oregano
pinch of salt and pepper
Mix all ingredients in a blender and refrigerate.
Sunday, January 9, 2011
Pork Chili
This is something Chris developed. I think we may have defrosted a pork roast instead of a beef roast and we didn't have time to switch it out. It is delicious.
1 2-3 pound pork roast
1 14oz. can beef broth
Galena Street Rub
1 C. water mixed with 1 tbsp. "better than beef"
1 16oz. can Bush's Beans
4 14oz. cans crushed tomatoes
1/4 C. brown sugar
Chili seasoning
2 tbsp. chili powder
2 tbsp. cumin
1 tsp. garlic powder
2 tsp. onion powder
1 tsp. oregano
2 tsp. cocoa
1 tsp. basil
Season roast with Galena rub. Sear in olive oil until brown on all sides. Put roast in the crock pot with broth and water mixture and cook for 4-6 hours on high. Remove, save 1 C. of the broth.
Cook tomatoes, beans, 1 C. broth, and chili seasoning for 1 hour. Add brown sugar. Shred pork, add pork to chili. Serve.
1 2-3 pound pork roast
1 14oz. can beef broth
Galena Street Rub
1 C. water mixed with 1 tbsp. "better than beef"
1 16oz. can Bush's Beans
4 14oz. cans crushed tomatoes
1/4 C. brown sugar
Chili seasoning
2 tbsp. chili powder
2 tbsp. cumin
1 tsp. garlic powder
2 tsp. onion powder
1 tsp. oregano
2 tsp. cocoa
1 tsp. basil
Season roast with Galena rub. Sear in olive oil until brown on all sides. Put roast in the crock pot with broth and water mixture and cook for 4-6 hours on high. Remove, save 1 C. of the broth.
Cook tomatoes, beans, 1 C. broth, and chili seasoning for 1 hour. Add brown sugar. Shred pork, add pork to chili. Serve.
Classic Marinara Sauce
Here is another tomato sauce recipe. I will most likely use sweet sausage here. Some of my family members are not as fond of the hot sausage as I am.
1/2lb. ground beef
1/4lb. Italian sausage
1/2 C. onion, chopped
1 clove garlic, minced
1 16oz. can chopped tomatoes
1 16oz. can tomato sauce
10 button mushrooms, chopped
1/2 C. green pepper, chopped
1 bay leaf
1/2 tsp. oregano
1/4 tsp. basil
1/8 tsp. pepper
salt to taste
cooked spaghetti
In skillet, cook the ground beef, sausage, onion and garlic until the meat is brown and onion is tender; drain off the fat. In a crockpot, combine the tomatoes, tomato sauce, mushrooms, green pepper, bay leaf, oregano, basil, pepper, and salt. Stir in the meat mixture. Cover; cook on low for 10 to 12 hours or on high for 5 to 6 hours. Remove bay leaf and serve over hot spaghetti.
1/2lb. ground beef
1/4lb. Italian sausage
1/2 C. onion, chopped
1 clove garlic, minced
1 16oz. can chopped tomatoes
1 16oz. can tomato sauce
10 button mushrooms, chopped
1/2 C. green pepper, chopped
1 bay leaf
1/2 tsp. oregano
1/4 tsp. basil
1/8 tsp. pepper
salt to taste
cooked spaghetti
In skillet, cook the ground beef, sausage, onion and garlic until the meat is brown and onion is tender; drain off the fat. In a crockpot, combine the tomatoes, tomato sauce, mushrooms, green pepper, bay leaf, oregano, basil, pepper, and salt. Stir in the meat mixture. Cover; cook on low for 10 to 12 hours or on high for 5 to 6 hours. Remove bay leaf and serve over hot spaghetti.
Northwoods Chicken Stew
This is a Penzey's recipe. Northwoods Fire is a spice blend sold by Penzey's and we use is for some of our BBQ rubs. It's got nice heat. This is a great winter meal with salad and crusty bread.
1 tbsp. butter
2 medium red onions, finely chopped
2 tbsp. Northwoods Fire seasoning
1 C. peeled carrots, sliced into coins
4 medium potatoes, peeled and quartered
2-3 boneless skinless chicken breasts
1 tsp. balsamic or red wine vinegar
1/4 tsp. sugar
2 tbsp. flour
2 bay leaves
4 C. chicken stock
Freshly ground black pepper
In a large pot with a lid, melt the butter over low heat. Add the onions and Northwoods Fire. Cover an dcook for 5 minutes. Add the carrots and potatoes. Cover and cook another 5 minutes. Add the chicken, vinegar and sugar; cover and continue to cook over medium heat for 15 minutes. Push the chicken to the side of the pot and stir in the flour until smooth. Add the bay leaves, then chicken stock slowly, stirring until smooth. Cover and cook 30 minutes. Check and stir the stew occasionally. If it is bubbling away, reduce the heat to a simmer. After the 30 minutes take out the chicken, cut it into bite sized pieces and return it to the pot. At this point if the stew looks oily, blot it with a paper towel or two. Taste and add pepper if desired. Let simmer 5 more minutes and serve.
1 tbsp. butter
2 medium red onions, finely chopped
2 tbsp. Northwoods Fire seasoning
1 C. peeled carrots, sliced into coins
4 medium potatoes, peeled and quartered
2-3 boneless skinless chicken breasts
1 tsp. balsamic or red wine vinegar
1/4 tsp. sugar
2 tbsp. flour
2 bay leaves
4 C. chicken stock
Freshly ground black pepper
In a large pot with a lid, melt the butter over low heat. Add the onions and Northwoods Fire. Cover an dcook for 5 minutes. Add the carrots and potatoes. Cover and cook another 5 minutes. Add the chicken, vinegar and sugar; cover and continue to cook over medium heat for 15 minutes. Push the chicken to the side of the pot and stir in the flour until smooth. Add the bay leaves, then chicken stock slowly, stirring until smooth. Cover and cook 30 minutes. Check and stir the stew occasionally. If it is bubbling away, reduce the heat to a simmer. After the 30 minutes take out the chicken, cut it into bite sized pieces and return it to the pot. At this point if the stew looks oily, blot it with a paper towel or two. Taste and add pepper if desired. Let simmer 5 more minutes and serve.
Slow Cooked Chicken Cacciatore
I love all of the flavors that pop in chicken cacciatore. Chris has agreed to try this even though he does not like mushrooms. I will most likely chop the mushrooms fine so that they kind of cook away. This will be great over pasta, can't wait to try it.
1 tbsp. olive oil
3lbs. chicken parts, skin removed (will most likely use boneless skinless chicken breasts)
4 cloves garlic, minced
2 tsp. Italian seasoning
1 28oz. can crushed tomatoes in puree
1lb. mushrooms cut in half
2 medium onions, chopped
1 medium green pepper, cut into strips
1 1/2 C. chicken broth
1/4 C. cornstarch
Hot cooked pasta
Heat the oil in a skillet over medium high heat. Add the chicken and cook until well browned on all sides.
Stir in the garlic, Italian seasoning, tomatoes, mushrooms, onions, pepper and 1 C. broth in a slow cooker. Add the chicken and turn to coat.
Cover and cook on low for 7 to 8 hours or until the chicken is cooked through. Remove the chicken from the cooker and keep warm.
Stir the cornstarch and remaining broth in a small bowl until the mixture is smooth. Stir the cornstarch mixture into the cooker. Cover and cook on high for 10 minutes or until the mixture boils and thickens. Serve with the chicken and pasta.
This dish can also be made in a Dutch oven. Brown the chicken first, then add the rest of the ingredients, except the pasta. Bring to a boil then lower the heat and simmer for 2 hours.
1 tbsp. olive oil
3lbs. chicken parts, skin removed (will most likely use boneless skinless chicken breasts)
4 cloves garlic, minced
2 tsp. Italian seasoning
1 28oz. can crushed tomatoes in puree
1lb. mushrooms cut in half
2 medium onions, chopped
1 medium green pepper, cut into strips
1 1/2 C. chicken broth
1/4 C. cornstarch
Hot cooked pasta
Heat the oil in a skillet over medium high heat. Add the chicken and cook until well browned on all sides.
Cover and cook on low for 7 to 8 hours or until the chicken is cooked through. Remove the chicken from the cooker and keep warm.
Stir the cornstarch and remaining broth in a small bowl until the mixture is smooth. Stir the cornstarch mixture into the cooker. Cover and cook on high for 10 minutes or until the mixture boils and thickens. Serve with the chicken and pasta.
This dish can also be made in a Dutch oven. Brown the chicken first, then add the rest of the ingredients, except the pasta. Bring to a boil then lower the heat and simmer for 2 hours.
Saturday, January 8, 2011
Noshing on Nachos
One of my favorite foods is nachos. Let's be honest, they are practically a perfect food. You have protein, veggies, dairy and chips! I have ordered nachos in dozens of restaurants and made them homemade. The ones I made had chips, chorizo cooked, drained and patted with paper towels, salsa, cheese, peppers, olives and more cheese. If you make them on your own, you can add anything you want.
Last night I was in a bar in Forest Park called Duck Fat. Their nachos have pot roast on them, they are topped with a delicious salsa, fresh guacamole, and just the right amount of jalepeno peppers as well as tons of chihuahua cheese. They were probably the best nachos I have had. Part of the appeal was the chips were so fresh. I wouldn't be surprised if they are made to order or at least made right as the bar opens. Even the chips not covered in toppings were warm and crisp.
February's Food Network Magazine does nachos 50 ways. Some of these combos are crazy!
Start with 8 C. chips on a rimmed baking sheet or in a shallow dish. Add cheese and other toppings, then bake at 475 degrees in the upper third of the oven until melted, about 7 minutes. Below are some fun variations. Nachos may become a dinner staple at my house...or breakfast; see variation #2.
Jerk Pork--top your chips with pork tenderloin cooked with jerk seasoning and grilled; pineapple and pepperjack cheese. Bake and top with jalepenos, cilantro and lime juice.
Bacon and Egg-Top tortilla chips with a can of refried beans and 3 C. shredded cheddar, add 1lb. crumbled cooked bacon and crack 4 eggs on top. Bake until the whites set, about 10 minutes. Top with salsa and scallions.
Chimichurri--Puree 1/2 C. each parsley, cilantro and olive oil, 1 garlic clove and some hot sauce. Rub 1lb. skirt steak with half of the sauce, grill and slice. Top lime flavored tortilla chips with 1 1/2 C. each mozzarella and cotija cheese. Bake then top with the steak and remaining chimichurri sauce.
Greek--Top 4 C. pita chips with 1 C. each hummus, diced cucumber, tomatoes, and feta, 1/4 C. each chopped red onion and kalamata olives, some tzatziki sauce and oregano. Do not bake.
Chorizo-Manchego--Top tortilla chips with 1 can refried beans, 3 C. manchego and 1lb. cooked crumbled chorizo. Bake, then top with pickled jalepenos, salsa and sour cream.
Chili-Corn Chip--Top Fritos with 2 C. chili and 3 C. shredded cheddar. Bake and top with pickled jalepenos and sour cream.
Shrimp--Top tortilla chips with 1 1/2 C. each white cheddar and muenster. Bake then top with sauteed shrimp, diced onion, avocado and cilantro.
Pizza--Toss half of a thinly sliced baguette with olive oil, then spread on a baking sheet and bake until crisp, about 7 minutes. Top with 2 C. pizza sauce, 3 C. shredded mozzarella and 1/2 C. parmesan. Bake, then sprinkle with chopped basil.
S'Mores--Top graham crackers with marshmallow fluff. Bake, them drizzle with hot fudge.
Chocolate-Banana--Drizzle pretzel crisps with 1/2 C. warm Nutella and top with 2 sliced bananas, 1/4 C. chopped peanuts and whipped cream. Do not bake.
Last night I was in a bar in Forest Park called Duck Fat. Their nachos have pot roast on them, they are topped with a delicious salsa, fresh guacamole, and just the right amount of jalepeno peppers as well as tons of chihuahua cheese. They were probably the best nachos I have had. Part of the appeal was the chips were so fresh. I wouldn't be surprised if they are made to order or at least made right as the bar opens. Even the chips not covered in toppings were warm and crisp.
February's Food Network Magazine does nachos 50 ways. Some of these combos are crazy!
Start with 8 C. chips on a rimmed baking sheet or in a shallow dish. Add cheese and other toppings, then bake at 475 degrees in the upper third of the oven until melted, about 7 minutes. Below are some fun variations. Nachos may become a dinner staple at my house...or breakfast; see variation #2.
Jerk Pork--top your chips with pork tenderloin cooked with jerk seasoning and grilled; pineapple and pepperjack cheese. Bake and top with jalepenos, cilantro and lime juice.
Bacon and Egg-Top tortilla chips with a can of refried beans and 3 C. shredded cheddar, add 1lb. crumbled cooked bacon and crack 4 eggs on top. Bake until the whites set, about 10 minutes. Top with salsa and scallions.
Chimichurri--Puree 1/2 C. each parsley, cilantro and olive oil, 1 garlic clove and some hot sauce. Rub 1lb. skirt steak with half of the sauce, grill and slice. Top lime flavored tortilla chips with 1 1/2 C. each mozzarella and cotija cheese. Bake then top with the steak and remaining chimichurri sauce.
Greek--Top 4 C. pita chips with 1 C. each hummus, diced cucumber, tomatoes, and feta, 1/4 C. each chopped red onion and kalamata olives, some tzatziki sauce and oregano. Do not bake.
Chorizo-Manchego--Top tortilla chips with 1 can refried beans, 3 C. manchego and 1lb. cooked crumbled chorizo. Bake, then top with pickled jalepenos, salsa and sour cream.
Chili-Corn Chip--Top Fritos with 2 C. chili and 3 C. shredded cheddar. Bake and top with pickled jalepenos and sour cream.
Shrimp--Top tortilla chips with 1 1/2 C. each white cheddar and muenster. Bake then top with sauteed shrimp, diced onion, avocado and cilantro.
Pizza--Toss half of a thinly sliced baguette with olive oil, then spread on a baking sheet and bake until crisp, about 7 minutes. Top with 2 C. pizza sauce, 3 C. shredded mozzarella and 1/2 C. parmesan. Bake, then sprinkle with chopped basil.
S'Mores--Top graham crackers with marshmallow fluff. Bake, them drizzle with hot fudge.
Chocolate-Banana--Drizzle pretzel crisps with 1/2 C. warm Nutella and top with 2 sliced bananas, 1/4 C. chopped peanuts and whipped cream. Do not bake.
Pretzel Rolls
If you've been following along, you've read about my Sunday Breakfast Sandwiches. On some Sundays, Caputos has fresh, HOT pretzel rolls in the bakery section. They taste great with a fried egg, bacon and cheddar cheese, or a scrambled egg, chorizo and chihuahua cheese...I could go on and on. I suppose I could try making my own pretzel rolls...of course that would mean breakfast might be an afternoon meal on Sundays.
1 tbsp. active dry yeast
2 3/4 C. all purpose flour plus more for dusting
1 tbsp. sugar
1 tsp. kosher salt plus more for sprinkling
vegetable oil for the bowl
cooking spray
1/3 C. baking soda
Put 1 C. warm water in the bowl of a stand mixer and sprinkle the yeast on top. Set aside to bloom, 5 minutes. Meanwhile, combine the flour, sugar and salt in a large bowl.
Add the flour mixture to the yeast mixture and mix with the dough hooks on the lowest setting until the dough comes together. Increase the speed to medium and contine to mix until the dough is elastic and smooth, about 8 minutes.
Form the dough into a ball, place in a large bowl and turn the dough to coat it with oil. Cover with a damp kitchen cloth and let rest in a warm place until doubled in size; 30 to 35 minutes. Line a baking sheet with foil or a silicone baking mat, coat generously with cooking spray and set aside.
Punch down dough, then turn out onto a floured surface. Knead just until the dough is smooth and springs back when poked, about 1 minute. Divide into 4 pieces and form into 5X3 inch oblong rolls. Place the rolls on prepared baking sheet and cut four 2 inch diagonal slashes across the top of each. Cover with a damp towel or cover loosely with plastic wrap and let rise in a warm place until almost doubled in size, 15 to 20 minutes. Meanwhile, preheat oven to 425 degrees and bring 8 C. water to a boil in a large saucepan over high heat.
Stir the baking soda into the boiling water (it will foam up slightly). Add 2 rolls and poach 2 minutes per side. Using a slotted spoon, remove the rolls, drain and place on the baking sheet, cut side up. Sprinkle with salt. Repeat with remaining rolls.
Bake the rolls until golden, 12 to 15 minutes. Let cool slightly on the baking sheet.
1 tbsp. active dry yeast
2 3/4 C. all purpose flour plus more for dusting
1 tbsp. sugar
1 tsp. kosher salt plus more for sprinkling
vegetable oil for the bowl
cooking spray
1/3 C. baking soda
Put 1 C. warm water in the bowl of a stand mixer and sprinkle the yeast on top. Set aside to bloom, 5 minutes. Meanwhile, combine the flour, sugar and salt in a large bowl.
Add the flour mixture to the yeast mixture and mix with the dough hooks on the lowest setting until the dough comes together. Increase the speed to medium and contine to mix until the dough is elastic and smooth, about 8 minutes.
Form the dough into a ball, place in a large bowl and turn the dough to coat it with oil. Cover with a damp kitchen cloth and let rest in a warm place until doubled in size; 30 to 35 minutes. Line a baking sheet with foil or a silicone baking mat, coat generously with cooking spray and set aside.
Punch down dough, then turn out onto a floured surface. Knead just until the dough is smooth and springs back when poked, about 1 minute. Divide into 4 pieces and form into 5X3 inch oblong rolls. Place the rolls on prepared baking sheet and cut four 2 inch diagonal slashes across the top of each. Cover with a damp towel or cover loosely with plastic wrap and let rise in a warm place until almost doubled in size, 15 to 20 minutes. Meanwhile, preheat oven to 425 degrees and bring 8 C. water to a boil in a large saucepan over high heat.
Stir the baking soda into the boiling water (it will foam up slightly). Add 2 rolls and poach 2 minutes per side. Using a slotted spoon, remove the rolls, drain and place on the baking sheet, cut side up. Sprinkle with salt. Repeat with remaining rolls.
Bake the rolls until golden, 12 to 15 minutes. Let cool slightly on the baking sheet.
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