Monday, January 31, 2011
1T. olive oil (I didn't use this because the bacon had plenty of fat)
3 slices of bacon cut in 1" pieces
1 cup unpeeled yukon gold potatoes
salt and pepper to taste
5 extra large eggs
3 Tablespoons milk
1 Tablespoon butter
1 Tablespoon chives (I didn't have any, but it would have been really pretty with chives or tops of green onions)
Preheat oven to 350 degrees. Heat olive oil in ovenproof skillet. Add bacon and cook until bacon is browned and fat is rendered. Remove bacon and set aside. Place potatoes in pan with salt and pepper. Cook 8-10 minutes until tender and browned. Remove to bacon plate. Beat eggs, milk, salt, and pepper with a fork. Remove fat from bacon pan. Add butter. Lower heat and pour egg mixture into pan. At this point I just turned off the heat. Sprinkle bacon, potatoes, and chives over top and place in oven for 8 minutes. Next time I will probably add a little cheese on top. I feel about cheeese like Paula Deen feels about butter. Cheese makes everything better.
Saturday, January 29, 2011
1 (3 1/2 pound) chicken, flattened
1/3 cup olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved
Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2-3 times while marinating. I didn't have a whole chicken and used chicken breasts without the skin. I'm sure the skin would have made it even better, but skinless is healthier and thus what I buy.
When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12-15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12-15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
Saturday, January 22, 2011
1 loaf whole-grain Italian bread ( I used a rustic Italian bread I found, it wasn't whole wheat)
2 cups jarred marinara sauce
4 5-oz cooked skinless boneless chicken breasts
4 cups baby spinach leaves (I didn't use the spinach, but I'm sure it would be great)
1 cup shredded part-skim mozzarella cheese (4 oz)
1/4 cup grated Parmesan cheese (3/4 oz)
Preheat the broiler.
Slice the bread in 1/2 lenghthwise, then in 1/2 again crosswise so you wind up with 4 pieces. Scoop out the bread to remove the soft inner portion and discard. Place the bread scooped side up on a baking tray. At this point, I put some extra virgin olive oil on the bread and toasted it slightly. This is not part of the recipe)Spoon 1/4 cup of sauce into each piece of bread. Lay a piece of chicken on top and cover with 1 cup of spinach leaves. Pour another 1/4 cup of sauce on top of the spinach, then sprinkle each sandwich with 1/4 cup of mozzarella and 1 tablespoon of Parmesan.
Broil until the spinach is wilted and the cheese is bubbly and browned, 4-5 minutes.
At this point, I added fresh tomatoes and avocados to the top.
Friday, January 21, 2011
Phyllis Nicholas shared this recipe with me. We probably have it at least once a month.
1 chuck roast
1 can cream of celery soup
1 can coke (do not use diet)
1 package of dry onion soup mix
salt, pepper, garlic powder
2 Tablespoons vegetable oil
Pour vegetable oil in a large stock pan and heat to medium/high. While the oil is heating, salt, pepper, and sprinkle garlic powder over the meat. Brown chuck roast on both sides about 3 minutes each side. Remove meat to a crock pot. In the pan where you have browned the meat, add one can of cream of celery soup. In the same can, fill it with coke and pour in with the soup. Pour this mixture over the roast and top with dry onion soup mix. Cook on low for 8 hours. The last 2 hours add potatoes and carrots to the crock pot.
2 catfish or tilapia fillets
cajun seasoning (fine dusting on both sides if you like a little kick, otherwise just dust one side.)
2/3 cup cornmeal
1/3 cup flour
Preheat oven to 400 degrees.
Spray a baking pan with a generous amount of cooking spray or use parchment paper. Otherwise, it will stick. Sprinkle both sides of the tilapia with Cajun seasoning. Mix the flour and cornmeal in a ziplock bag. Place the tilapia in the bag and coat it with the flour/cornmeal mixture. Place on the prepared baking sheet and bake 20 minutes on one side, flip it over and cook 10 minutes on the opposite side. We serve ours with tartar sauce and ketsup. I like a little horseradish in my ketsup. If the filets are small, you will probably just cook them 15 min. on one side and 10 on the other. When my fillets are as small as the ones in the picture, I buy 3 fillets for Jud and me.
Thursday, January 20, 2011
1 cup dry Navy beans
1 large bunch of Kale ( I used 2, but 1 would have been better)
1 Tablespoon olive oil
1 pound spicy link sausage of your choice
1 cup shallots
4 cups chicken broth
salt and pepper
1/2 teaspoon hot sauce (tabasco)
1. Place navy beans in large container of water and let stand overnight. Next morning, drain the water and add 4 cups of water and cook the beans until tender. Bring a separate pot of salted water to boil and add Kale. Simmer 2 minutes. Drain and set aside to cool. Heat olive oil over medium/high heat and brown sausage on both sides. Remove from oil and cook shallots 3 minutes. Pour in a splash of chicken broth and deglaze the pan. Return sausage to pot along with beans and their cooking liquids. Stir in chicken broth. Bring soup to a boil, reduce heat to low and simmer uncovered 15 minutes. Add Kale and cook 4 minutes. Season with salt, pepper, and hot sauce. Serve with a crusty bread or cheese toast.
Sunday, January 16, 2011
1 tablespoon vegetable oil
1 large chicken (4-4.5 pounds), cut up (meaty parts only) I had some chicken breast that was already cooked, so I used that
1 3/5 cups chicken stock or broth
1/4 teaspoon dried marjoram
1/4 teaspoon paprika
1/4 teaspoon dried thyme
1 teaspoon salt
freshly ground pepper to taste
2 carrots, cut in 1-inch slices
1 turnip, peeled and cut in 1-inch slices
1 small yellow onion, diced
3 whole cloves garlic, minced
2 medium new potatoes, peeled and cut in 1-inch pieces
8 oz medium mushrooms
1 cup peas, fresh or frozen
3 tablespoons all-purpose flour
1/2 cup water
chopped parsley for topping
1. In a large Dutch oven over medium-high heat, warm oil. Brown chicken in batches, about 5 minutes on each side. Transfer chicken to a plate as it browns. Pour off excess grease. Return chicken to Dutch oven. If you use chicken already cooked, you will not do this first step. You will just add the cooked chicken to the Dutch oven
2. Add stock, marjoram, thyme, paprika, salt, pepper, carrots, turnip, onion, and garlic. Reduce heat to low and simmer, covered, 20 minutes, stirring once. Add potatoes and mushrooms and stir. Continue to simmer, covered, 40 minutes longer. Stir in peas and cook, uncovered, until vegetables are tender and chicken is no longer pink in the center, about 10 minutes longer.
3. In a small bowl, mix flour with 1/2 cup water. I used chicken stock instead. Bring stew to a boil and add flour mixture. Cook, stirring constantly, until slightly thickened, about 2 minutes. Serve in bowls and sprinkle with parsley.
Saturday, January 15, 2011
The recipe for the green beans follows the pasta recipe.
1 pound ground beef
1 large onion, chopped
2 tablespoons vegetable oil
1 (14 oz) can tomatoes with basil, garlic, and oregano
1 can Ro-Tel tomatoes, drained (original)
3 cups penne pasta, prepared according to pkg. drain and set aside
2 cup mozzarella cheese, shredded
1 cup Monterey Jack cheese with jalapeno peppers, shredded
Saute' onion in 2 tablespoons of oil until browned and soft. Set aside. Brown ground beef separately until completely cooked. (Not sure why the onions need to be cooked separately) Next time I will probably cook them together.
Transfer ground meat into a large bowl. Mix together saute'ed onions, browned meat, the can of tomatoes, the can of Ro-Tel (drained) and the 3 cups of pasta. I cooked 3 cups uncooked pasta. After making it, I think it was probably 3 cups of cooked pasta.
Add in 1 1/2 cups of mozzarella cheese and 3/4 cup of monterey jack cheese. Mix all ingredients thoroughly. Pour into greased 9" X 13" casserole pan.
Sprinkle with remaining cheeses. Bake ( covered with foil) in a 350 degree oven for 20-25 minutes
If you make ahead and refrigerate, adjust baking time to heat thoroughly. I baked it 1 hour. I made two small casserole dishes out of this recipe. Then again, I did add 3 cups of uncooked pasta that I had cooked.
Braised Green Beans with Garlic, Tomatoes, Olives, and Capers
1 pound fresh green beans, ends trimmed
2 teaspoons finely minced fresh garlic
1 tablespoon olive oil
1 can diced tomatoes with juice
8-10 Kalamata olives, coarsely chopped( I had salad olives so I used those
2 tablespoons capers
salt and fresh ground black pepper to taste
2 teaspoons thinly sliced fresh basil (optional) basil was not in season, so I didn't use it.
Trim or cut ends from green beans. Coarsely chop the Kalamata olives and mince the garlic.
Heat olive oil in a heavy skillet with a lid, using medium heat. Add the minced garlic and cook about 1 minute, just until the garlic is getting fragrant. Add the beans and stir until beans are all coated with the hot oil.
Add the canned tomatoes with juice, chopped Kalamata olives, capers, and 2 tablespoons water. I used the liquid from the capers instead of water. Reduce heat to low, cover the pan, and simmer for about 20 minutes, or until beans are just starting to get tender. Stir a few times.
When beans are barely tender, remove lid, raise heat to medium, and cook. Cook until any remaining liquid is evaporated, probably no longer than 2 minutes. (Add thinly sliced fresh basil now if you're using it.) Season beans with salt and fresh ground black pepper to taste, and serve hot.
Friday, January 14, 2011
4 strips of bacon, diced
1 cup minced onions
1 pound lean beef, cut into small cubes I used ground beef instead
1/2 teaspoon marjoram
1 1/2 teaspoons Hungarian paprika
1 teaspoon salt
1 teaspoon caraway seed
1/4 teaspoon black pepper
1 finely minced garlic clove
3 tablespoons tomato paste
6 cups rich beef stock
2 cups diced, cooked potatoes- Chet recommended to cook them in the soup and so I did
Saute' bacon and onion until onion is golden, stirring often. Push to side of pan. Raise heat, add meat, cook and stir to brown, adding more bacon fat if needed. Sprinkle with seasonings and garlic, cook and stir 3 minutes, and blend in tomato paste.
Add stock, mix, cover and bring to boil. Simmer 40 minutes or until meat is tender. Add potatoes, heat, adjust seasonings to taste and serve with an extra sprinkling of paprika.
Can also add cubed, cooked carrots, celery, and bell pepper. I did not add these.
Thursday, January 13, 2011
1/4 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 1/2 cups flour
1 1/2 cups frozen blueberries
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup low-fat buttermilk
1/4 cup brown sugar
1/4 cup flour
2 tablespoons butter, melted
1/4 cup walnuts
Preheat oven to 350 degrees. Spray 9" X 9" pan with nonstick cooking spray and set aside.
Beat butter with sugar until well-mixed. Beat in egg and continue beating for at least 1 minute, until light and fluffy. Beat in vanilla.
Remove 2 tablespoons of the flour and sprinkle over the frozen blueberries to keep them separated. Combine the remaining flour, baking powder, baking soda, salt, and cinnamon.
Add flour mixture to sugar mixture in three batches alternately with buttermilk, beating after each addition. Mix in floured frozen blueberries. Place batter in the prepared pan and spread evenly.
Combine brown sugar, flour, butter, and nuts and crumble evenly over the batter in the pan. Bake for about 45 minutes, or until a sharp knife inserted into the center comes out clean.
Saturday, January 1, 2011
1. 2 tablespoons extra virgin olive oil
2. Carrots - as many as you need to serve the number of people you are having for dinner, cut in discs.
3. Leeks - one leek for every 3 carrots- cut in rounds and soak in water to rid of sand.
4. 1/4 cup chicken stock.
5. Salt and pepper to taste
Heat olive oil in large skillet to medium-low heat. Add carrots and leeks and cook until carrots are almost cooked soft and the leeks are starting to carmalize--about 20 minutes. Add chicken stock and cook another 5 minutes.