Friday, April 23, 2010

Green Rice

1 cup green onions- chopped (use the whole scallion)
2 Tablespoons canola oil (I just used the left-over bacon drippings)
2/3 cup green peppers - chopped
1/3 cup parsley - minced
1 1/2 cups uncooked rice
3 cups chicken stock
1 teaspoon each of salt and pepper
small jar of pimientos (optional)
Cook onions in oil or drippings until soft, but not browned. Add remaining ingredients. Pour into a 2 quart baking dish. I sprayed mine with cooking spray. Cover and bake 350 degrees for 45 minutes.  Add chopped pimiento for color Toss lightly with fork before serving.

Baked Beans

This recipe came from my mom's recipe box.  

Fry 3 slices of bacon reserving 3 T. bacon drippings.  Saute 1/2 cup onions in bacon drippings. Drain and add to 2 cans of pork and beans. I used 1 large can. Then add the following ingredients to the beans and onion mixture: 2 Tablespoons brown sugar, 1 Tablespoon worcestershire sauce, 2 Tablespoons catsup, 1 Tablespoon prepared mustard. Stir until well-combined and add uncooked bacon strips to the top.

Bake uncovered 350 degrees for 1 1/2 hours.

Tuesday, April 20, 2010

Halibut Fillets

Even though this recipe calls for halibut, I think any firm white-fish would work well. When my halibut supply from a friend runs-out, I will probably use tilapia. This recipe came from the Express News 4-18-10

Printable Recipe:

1/4 cup flour
2 1/4 teaspoons cornstarch
1/4 teaspoon sea salt
1/8 teaspoon white pepper (I just used black pepper-I don't mind the black flakes in my flour)
pinch of garlic powder
2 Alaskan halibut fillets (My fillets are so big that I only needed one for 4 servings--
                                          the reason for recipes for halibut---I will miss my supply when gone)
1 stick salted butter--I always use unsalted butter---I can always add salt-- I also only used 1/2
                                    stick because I was cooking for 2 and didn't want the extra calories
2 ounces walnuts, chopped- I had pecans so that is what I used and I didn't measure
Balsamic glaze (store bought optional) I didn't find the recipe in the paper for balsamic glaze
                                                                   so I just used a splash of balsamic vinegar.
parsley, to garnish
lemon halves, to garnish
Heat oven to 300 degrees. Combine flour, cornstarch, salt, white pepper and garlic powder in large bowl.  Dip fish fillets in flour mixture, shake off excess. The fillets should be lightly dusted.
Heat butter in nonstick pan over medium flame. Place fish in pan. Cook on stove until fillet is light brown on all sides.  Using a spatula, carefully turn fish to last side and place in oven for approximately 10 minutes. My fillets were so thick that I had to brown 4 sides.  While fish finishes cooking in oven, make sauce. Heat 1 stick (I used 1/2 stick) butter in a separate skillet over moderately high heat until it begins to foam.  Butter should be a light brown color at this point, and should stay warm from residual heat.
(You may also choose to not use the nuts and you will have just made brown butter, a classic accompaaniment for any number of plain cooked seafood dishes.)  If you choose to use the nuts ( I highly reccommend this) add them when you pull butter off the heat.  Remove pan with fish from oven, lift fish and tilt pan at an angle to drain excess oil. Place on hot plate for serving. If necessary give butter a few moments of heat, pour sauce with walnuts over fish. Add a few drops of balsamic glaze, if desired. Garnish with parsley and lemon half and serve.  Great dish!

Tuesday, April 13, 2010

Indian Chicken with Couscous

I had made some coconut rice the day before so I used that instead of couscous, but I will give you the recipe for both.  For two people, I  made 1/2 of this recipe. It was perfect.  Stacy Martyak gave me this recipe.

Printable Recipe:

1 pound chicken breasts - cut in strips I used chicken tenders
2 teaspoons olive oil
1 cup chopped onion
1 cup bell pepper
1 teaspoon chili powder
1 teaspoon curry
1/2 teaspoon ground red pepper
2 cans mexican tomatoes - undrained
1/2 cup raisins
1 1/3 cups chicken stock
1 1/3 cups uncooked quick cook couscous
1/2 cup plain yougart
1/4 cup chopped green onions
Cut chicken into strips or use chicken tenders. Add to heated extra virgin olive oil. Cook about 5 minutes. Remove chicken and add vegetables and spices to skillet. Cook another 5 minutes. Add chicken, tomatoes and raisins to skillet. Bring to a boil, cover, and reduce heat to medium-low heat for 5 minutes.  Uncover and simmer 5 minutes. Meanwhile place chicken broth in saucepan and boil. Stir in couscous. Cover--remove from heat and let stand 5 minutes. Serve chicken mixture over couscous. Top with 2 Tablespoons plain yogurt and 1 Tablespoon green onions.  The yogurt is very important.
For coconut rice:
Add one can of coconut milk to a double boiler (about 2 cups) and then add 1 cup of rice.  Cover and let boil for about 25-30 minutes. Just until all the liquid is gone. Works really well with this recipe.

Sunday, April 11, 2010

Aida's corn, Tomato and Avocado Salad

I added pasta to this recipe and thought it was great.  We had a picnic and this went really well with the fried chicken that I made for the picnic.  This was from Aida on Food Network
Ingredients for the dressing:
1 1/2 cups packed fresh cilantro
1/2 cup good-quality extra-virgin olive oil
2 Tablespoons fresh lime juice
1 teaspoon finely grated lime zest
Kosher salt and freshly ground pepper
For the salad:
4 ears of corn, cook, and kernels removed
1 1/2 pounds grape tomatoes, halved
1 pound fresh mozzarella, diced
2 medium avocados, diced
I added 1/2 pound cooked pasta and
2 teaspoons fresh basil
Combine the dressing ingredients in a blender, using 2 teaspoons salt, and pepper to taste; process until smooth. Combine the salad ingredients in a large bowl and toss with the dressing. Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.
I had it that night for dinner and it was still delicious.  I'll probably have it for lunch tomorrow and that will probably be the last day I can have it because of the avocados.

Friday, April 2, 2010

Steve's Carrot Cake

This recipe was given to me by Merle Mitchell and it fast became my son-in-laws favorite cake. I make it for him on his birthday which is today.  Happy birthday Steve.  He has told me that if I ever think about making a different cake, don't.  We all love this cake and I think of Merle every time I make it.

Printable Recipe:
2 cups all-purpose flour
2 cups sugar
2 teaspoons cinnamon
1/2 teaspoon salt
1 1/2 teaspoons baking powder
2 teaspoons baking soda
4 eggs
3/4 cup canola oil
3/4 cup applesauce
1 teaspoon vanilla
3 cups grated carrots (I use the pre-packaged in the produce)
Mix all dry ingredients together. Add oil, eggs, vanilla and carrots. Mix well. Bake in 3 -9" or 8" pans in 350 degree oven for 30 minutes or until toothpick comes out clean.

1 cup chopped pecans (Some in my family don't like nuts so I leave them out)
1 box powdered sugar
1-8ounce package cream cheese
1 stick butter
1 teaspoon vanilla
Cream cheese and butter. Add sugar, vanilla, and pecans if desired. Mix well.

Thursday, April 1, 2010

Fresh Mint-Chocolate Chip Cookies

I made these to take to church.  I had to taste a piece just to make sure they were o.k. to take. They are delicious. The fresh mint is the special ingredient.  I will be making these again.  It comes from Betty Crocker's Cookie Book.

1 1/3 cups sugar
3/4 cup butter or margarine, softened
1 Tablespoon finely chopped mint leaves
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 package (10oz) min-chocolate chips (1 1/2 cups)
   Heat oven to 350 degrees. Beat sugar, butter, mint leaves, and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in chocolate chips.
   Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 11 - 13 minutes or until golden brown. Cool 1-2 minutes; remove from cookie sheet to wire rack.