Saturday, May 28, 2011
June 2011 - Cooking Light
2 pounds red potatoes, peeled and cut into 1-inch pieces
3/4 cup plain 2% greek yogurt
2 teaspoons Madras or regular curry powder
1 1/2 teaspoons hot pepper sauce (such as Tabasco)
3/4 teaspoon salt
3/4 cup grated carrots
1/3 cup thinly sliced celery
1/2 cup thinly sliced green onions, divided
2 tablespoons chopped unsalted cashews
1. Place the potatoes in a medium saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain and cool.
2. Combine yogurt and next 3 ingredients (through salt), stirring with a whisk.
3. Place cooled potatoes in a large bowl. Add carrots, 5 tablespoons green onions, celery, and yogurt mixture; toss gently to combine. Sprinkle with remaining 3 tablespoons green onions and cashews. I'm not a huge raw onion fan, so I only used about 2 tablespoons of scallions.
Thursday, May 26, 2011
1 1/2 pounds shrimp
2 tablespoons cajun seasoning (recommended: Tone's Louisana Cajun seasoning)
1 tablespoon paprika
1 tablespoon dried Italian seasoning
Freshly ground black pepper
2 cups water
2 chicken bouillon cubes
2 tablespoons butter or margarine
1 cup quick grits
1 tablespoon tomato paste
3/4 cup heavy whipping cream
3 1/2 ounces extra-sharp cheddar
2 tablespoons butter or margarine
1 tablespoon minced garlic
3 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup heavy whipping cream
1 teaspoon worcestershire sauce
1/2 teaspoon hot sauce
1 slice sugar-cured country ham
First, peel and devein the shrimp. In a small bowl, combine cajun seasoning, paprika, italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside.
Next, make your grits. In a medium saucepan, bring water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2-3 minutes until the grits become creamy. Don't skimp on the butter and the cream.
Saute the shrimp. In a large saute pan, melt 2 tablespoons of butte. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they're just done and tender. (about 3 min.)Don't overcook. Remove the shrimp from the saute pan and set them aside in a bowl.
The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour (I cut everything in half, but felt I needed a little extra butter at this point.) and stir with a wooden spatula to make a roux. Cook for 10-15 minutes until roux reaches a medium-tan color, (it didn't take that long for me.) then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in worcestershire sauce and hot sauce. Set aside.
And last, a little country ham. Cook 1 center slice of cured country ham in a saute pan, and cut into cubes. To serve, and this is the best part, place a few heaping spoonfuls of cheese grits onto a plate. Top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. I actually added the ham to the roux and then spooned it over the top of the grits and shrimp. Delecious!
Monday, May 23, 2011
I made this side-dish to go with some chicken and pineapple salsa. Jud grilled his famous chicken that he marinades in Itallian dressing and then I spooned the pineapple salsa over it. I will follow this with the salsa recipe.
June 2011 - Cooking Light
4 ounces dried black beans
4 ounces Spanish chorizo, thinly sliced (I actually used ground chorizo)
6 cups water, divided
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/4 teaspoon ground cumin
1 1/2 cups chopped onion
1 orange bell pepper, chopped
1 jalapeno pepper, minced
2 garlic cloves, minced
1 cup uncooked long-grain rice
1/4 teaspoon ground tumeric
3 cups chopped fresh tomato
2 tablespoons chopped fresh cilantro
1. Sort and wash beans, place in a bowl, Cover with water to 2 inches above beans, let stand 8 hours. Drain.
2. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chorizo; saute' for 3 minutes. Add beans and 4 cups water; bring to a boil. Reduce heat, and simmer 2 1/2 hours or until beans are tender. Stir in 1/4 teaspoon salt, 1/4 teaspoon black pepper, and cumin.
3. Heat a medium skillet over medium heat. Coat pan with cooking spray. Add 1 1/2 cups onion, bell pepper, jalapeno, and garlic cook 8 minutes, stirring occasionally. Stir 1/4 teaspoon black pepper and onion mixture into bean mixture. I put this mixture with the beans and chorizo and cooked it in my crock pot on high for about 4 hours.
Grilled Pineapple Salsa:
1 Tablespoon extra virgin olive oil
1 tablespoon honey
1 pineapple, peeled, and cut in 1/2 " slices
1/3 cup finely chopped red onion
1/4 cup cilantro
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon red pepper
1/4 teaspoon ground cumin
1 serrano chili, minced
1 avocado, cubed
1. Preheat grill to high
2. Combine oil and honey. Brush oil mixture over pineapple and place on grill coated with cooking spray. Grill 2 minutes on each side. Cool 5 minutes. Core the pineapple and chop in bite-size pieces. Add onion and next 6 ingredients through serrano pepper. Goss
3. Peel and seed avocado. Coph and add to salsa. This would be good on flank steak, chicken, fish, or shrimp.
While the chicken is grilling, also grill the pineapple long enough to get grill marks on both sides of the fresh pineapple sliced in 1/2" pieces. After it has cooled, you can cut out the core of each slice.
Thursday, May 19, 2011
Food Network - Giada De Laurentiis
Ingredients for Parsley Suace and Marinade:
3 cups flat-leaf parsley
2 cloves of garlic
2 tablespoons red wine vinegar
1 teaspoon crushed red pepper flakes
1 teaspoon sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper
Put this in the food processor long enough to break everything up. Slowly add 1/2 cup of extra virgin olive oil.
Use 1/2 of this for a marinade. Use the other half for a dipping sauce. If you use flank steak. Jud cooked it about 5 minutes on each side. This was medium and oh so tender. We only ate 1/2 of the meat and will have the other 1/2 for fajitas. Two meals for the price of one. I love that!
Spinach and Parmesan Souffles
I have never tried a souffle before, but there was a recipe in my June issue of Cooking Light. I decided I had to try it. Okay, I know it is Jud's night to cook, but I got his permission to make the souffle. He wasn't up for trying that. I have no doubt that he could have done it.
1 1/2 tablespoons dry breadcrumbs
1 (6- ounce) package fresh baby spinach
2/3 cup fat-free milk
2 tablespoons all-purpose flour
1/4 teaspoon salt--the recipe calls for 1/8 t. of salt, pepper and nutmeg, but I thought it needed more
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1/2 cup freshly grated parmigiano-reggiano cheese
2 large egg yolks
4 large egg whites
1/4 teaspoon cream of tartar
1. Place a baking sheet in the oven. Preheat oven to 425 degrees.
2. Coat 4 (6oz.) ramekins with cooking spray; sprinkle evenly with breadcrumbs, tilting and turning dish to coat sides completely.
3. Heat a large nonstick skillet over medium-high heat. Lightly coat pan with cooking spray. Add spinach; cook for 2 minutes or until spinach wilts, tossing constantly. Place spinach in a colander; let stand 5 minutes to cool. Squeeze excess liquid from spinach. Coarsely chop spinach.
4. Combine 2/3 cup milk and next 4 ingredients (through nutmeg) in a saucepan over medium-high heat, stirring with a whisk until smooth. Cook for 2 minutes or until mixture is thick and bubbly, stirring constantly. Spoon mixture into a large bowl, and let cool for 10 minutes. Stir in spinach, cheese, and egg yolks.
5. Combine egg whites and cream of tartar in a large bowl, and let stand at room temperature for 15 minutes. Beat with a mixer on high speed until medium peaks for (do not overbeat). Gently stir 1/4 of egg whites into spinach mixture.Then gently fold in the remaining egg whites. Gently spoon mixture into prepared ramekins. Sharply tap dishes 2-3 times on counter to level. Place dishes on preheated baking sheet; return baking sheet to 425 degree oven. Immediately reduce oven temperature to 350 degrees; bake souffles at 350 degrees for 21 minutes or until puffy and golden brown. Serve immediately.
Monday, May 16, 2011
Cooking Light - April 2011
1/4 cup panko (Japanese breadcrumbs)
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat-leaf parsley (I have both of these in my herb garden) Use whatever you have
1 (4oz) package goat cheese
4 skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
4 teaspoons olive oil, divided
1/4 teaspoon crush red pepper
1 (10oz package fresh spinach
Lemon wedges (optional)
1. Preheat broiler to high.
2. Combine first 3 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons of cheese mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 teaspoon salt.
3. Heat a large nonstick skillet over medium-high heat; add 1 tablespoon olive oil to pan. Add chicken to pan, and cook for 2 minutes on 1 side or until browned. Arrange chicken on a baking sheet (browned side up); broil for 8 minutes or until done. I broiled it for about 4 min. on the browned side and then decided that I wanted to turn the chicken and brown it 4 minutes on the other side. I thought this made for a more even browning.
4. Heat skillet over medium-high heat. Add remaining 1 teaspoon oil, red pepper, and spinack; cook for 2 minutes or until spinach wilts. Stir in the remaining 1/4 teaspoon salt.
I didn't have enough spinach to make the spinach dish, so I took the olive oil and wilted the red pepper for a few minutes and then added about 1 cup of fresh spinach. After the spinach was wilted, I set it aside. I made the couscous by bringing 1 cup chicken broth to a boil. Then I added 1 cup couscous, and a little salt and 1 tablespoon of butter. Turn the heat off and cover with a lid. After about 5 minutes of letting the couscous set, I added the spinach and red pepper.
Sunday, May 15, 2011
Method: Toast four slices of bread. Take the first two slices of toasted bread and place cheese on both sides. Place them on a oven-proof pan and broil until the cheese melts. While the cheese is melting take the other two pieces of toasted bread and spread with mayonnaise. Layer meat, tomato, avocado, and lettuce if desired. Place the cheese piece on top and enjoy.
The other piece of advice was to put things like these sandwiches in your recipe file because as you are going through your recipes you will see it, even though it is easy, and decide to make it.
Friday, May 13, 2011
1/4 cup Parmesan cheese
1/8 cup butter, softened
1 1/2 tablespoons mayonnaise
zest of one lemon
1 tablespoon fresh lemon juice
1/8 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 tilapia fillets
1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise, lemon zest and juice. Add dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2-3 minutes. Flip the fillets over and broil for 2 more minutes. Remove the pan and cover the fillets with the Parmesan cheese mixture only on top. Broil for 2 more minutes. Remove to a serving plate and serve immediately.
We made the asparagus before, but this one is just a tiny bit different. The recipe comes from Claire Robinson - Food Network.
1/3 cup freshly squeezed orange juice, plus 1 teaspoon zest
1/8 teaspoon saffron threads
1/2 cup best-quality mayonnaise
2 tablespoons olive oil
12-16 large sea scallops ( we only bought 7)
Freshly cracked black pepper
Put the orange juice and saffron in a small saucepan and bring to a simmer over medium heat. Cook for about 1 minute, until orange juice is infused with the saffron; stir in the zest and remove from the heat to cool slightly. Whisk the orange mixture and the mayonnaise in a small bowl until combined. Season with sal and set aside whie you cook the scallops.
Heat the oil in a large nonstick skillet over medium-high heat. Pat the scallops dry with a paper towel and season well with salt and pepper. When the oil is rippling, add the scallops and sear, turning once, until golden brown but still opaque in the center, 2-3 minutes per side. Remove the scallops from the skillet to serving dishes, drizzle with the aioli. Serve immediately.
Gather 1 bunch of pencil asparagus and trim 1" from the bottom. Put them in an ice bath for 5 minutes. While they are in the ice bath, bring a large pot of water to a boil with 2 tablespoons of salt and 1 teaspoon sugar. Take the asparagus out of the ice bath and blanch in boiling water for 2-3 minutes. Take out of the boiling water and drain on a kitchen towl. Place in the refrigerator while you make the dressing.
1 lemon - juiced
1 teaspoon honey
2 tablespoons dijon mustard
2 tablespoons white wine vinegar
Mix above ingredients and then whisk in 4 tablespoons extra virgin olive oil. Put in a long shallow bowl
Remove the asparagus from the refrigerator and coat the asparagus with the dressing. Then place the asparagus on a serving plate. Enjoy!
Monday, May 9, 2011
This recipe comes from the Express News and Vanilla Bean Cafe - Deb Sholly
2 pounds lean ground beef - I used the 90/10 and there really wasn't enough fat to cook the chrizo, so I added about 2 Tablespoons of canola oil.
2 teaspoons plus 1 1/2 tablespoons chili powder, divided use
1/2 teaspoon plus 1/2 tablespoon ground cumin, divided use
2 teaspoons black pepper
1/2 teaspoon cayenne pepper, or to taste
2 drops Tabasco sauce
2 links fresh smoked Mexican chorizo sausage
1 tablespoon minced jalapeno
3 cloves garlic, minced
1 onion, chopped
4 stalks celery, chopped
1/2 red bell pepper, seeded and chopped
1/2 green bell pepper seeded and chopped (I only used 1/2 green bell pepper)
2 teaspoons salt
1 (15oz) can tomato sauce
1 (28oz) can tomato puree
1 (28oz) can diced tomatoes
1(16oz) can kidney or black beans, rinsed and drained
1. In a large heavy skillet, combine ground beef with 2 teaspoons chili powder, cayenne pepper, and Tabasco sauce. Cook over medium heat until meat is browned.
2. Drain meat, reserving 3 tablespoons of the fat and discarding remaining fat.
3. Slice chorizo in half lengthwise and cut into bite-sized pieces.
4. In a large, heavy pot, cook chorizo over medium-high heat for 4-5 minutes. Add remaining 1 1/2 tablespoons chili powder, remaining 1/2 tablespoon cumin, jalapeno, garlic, onion, celery, bell peppers, and reserved 3 tablespoons fat. Cook until vegetables are tender.
5. Add tomato sauce, tomato puree, diced tomatoes with juice, and salt. Reduce heat to medium and cook for 15-20 minutes, stirring occasionally. Stir in the cooked beef and beans. Simmer for 2 hours.
Serving suggestions: Serve in crocks with tortilla chips, shredded cheddar cheese and sliced scallions. Or just make a big pan of cornbread instead of the tortilla chips.
4 chicken tenders
salt and pepper for both sides of chicken
flour for dusting the tenderloins
2 tablespoons olive oil
1 large garlic clove, minced
1/2 cup chicken broth
1/4 cup balsamic vinegar
3 tablespoons brown sugar
1/4 cup brocoli puree (see tips at the end)
2 ciabatta or other rolls you like
4 slices of tomato
1/4 cup mozzarella cheese
fresh basil leaves
1. Sprinkle chicken with salt and pepper. Spread flour on a sheet of waxed paper. Toss chicken chunks in flour to coat competely. Preheat oven to 350 degrees F.
2. Warm oil in a large skillet over medium-high heat. Add chicken and garlic. (I kept the chicken tenders whole, but Jessica suggest to cut them in chunks) Lower heat to medium and continue to cook until chicken begins to brown and garlic becomes fragrant, 8-10 minutes.
3. Add chicken broth, vinegar, and brown sugar. Bring to a boil. Cover and simmer 10-15 minutes, until chicken is cooked through and no longer pink in the center. Add puree and cook 2-3 minutes more until flavors are blended.
4. Place rolls on a large baking sheet. Top each of the 2 bottom halves with a tomato slice and fresh basil. Divide chicken among them and sprinkle with mozzarella. Bake until cheese is melted and edges of rolls are crisp, 5-7 minutes. Serve immediately.
Broccoli Puree - Steam florets 6-7 minutes. Florets should be tender but still bright green. Puree in a food processor or blender about 2 minutes. If needed add a few teaspoons of water for a smooth, creamy texture.