Friday, December 24, 2010
Sunday, December 19, 2010
I've always loved restaurant Eggplant Parmesan, but haven't ever been able to make a really good one at home. I figured out this is because in trying to be health conscious, I've always breaded and then baked the eggplant before assembling the dish. Which works fine, but of course it lacks the super-yum factor.
I found this recipe in the Martha Stewart Living magazine, and since eggplant was on sale this week I decided to try it. Simple, easy, and super-yum! Even my 15 month-old loved it. A really good (homemade if you can) marinara sauce is key.
Eggplant Parmigianafrom Martha Stewart Living, January 2011
For Breading and Frying
2 cups fine plain fresh breadcrumbs
1/2 cup finely grated Parmesan or Pecorino Romano cheese
Coarse salt and freshly ground pepper
1 cup all-purpose flour
4 large eggs, lightly beaten
2 large eggplants, sliced into 1/4" thick rounds
1/4 cup vegetable oil, plus more if needed
3 cups coarsely grated mozzarella cheese
3/4 finely grated Parmesan or Pecorino Romano cheese
Directions1. Bread and fry the eggplant: Combine breadcrumbs, Parmesan, 1/2 teaspoon salt and some pepper. Put flour, eggs, and breadcrumb mixture in 3 separate dishes. Dredge eggplant in flour, shaking off excess. Dip in egg, letting excess drip off. Dredge in breadcrumbs to coat. Let stand for 30 minutes.
2. Heat oil in large straight-sided skillet over medium-high heat. Working in batches, fry eggplant until golden, about 2 minutes per side. Transfer to a paper-towel-lined baking sheet. (If oil gets too dirty, discard, and heat an additional 1/4 cup.)
3. Assemble the dish: Preheat oven to 375. Spread 1/2 cup marinara sauce in the bottom of a 9x13 baking dish. Arrange a layer of eggplant on top, overlapping slightly. Top with 1 cup sauce. Sprinkle with 1 cup mozzarella and 1/4 Parmesan. Repeat twice to form layers with eggplant, sauce, then cheeses. Cover with foil. Bake until bubbling, about 30 minutes. Uncover, and bake until cheese melts, about 5 minutes more.
Monday, December 6, 2010
We're always thinking of new ways to jazz up breakfast. Since we LOVE breakfast.
No recipe needed for this one...any pizza crust (or biscuit dough!) will do. Use some sausage gravy for the "sauce", then top with scrambled eggs, hash browns, sausage, bacon, mushrooms, onion, cheese, etc. Don't get yours as crispy as the one pictured here though :)
Thursday, December 2, 2010
Though the recipe calls for fresh mushrooms I didn't add any due to special request, and the only other (delicious) change I made was with the topping...instead of mixing them in, I ground up the french-fried onions and combined them with some panko bread crumbs, and sprinkled this lovely mixture on top of the cheese. Yum!
1/3 stick butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced green beans
3 cups chicken broth
1 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce) can French-fried onion rings
Pinch House Seasoning, recipe follows
1 cup grated Cheddar
1.Preheat the oven to 350 degrees F.
2. Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.
I was in charge of stuffing for Thanksgiving this year, and I decided to try something new and different in addition to the usual. I found this recipe on the Food Network website and was definitely intrigued. Its definitely not for everyone due to the spice level, but those who enjoy a little heat gave it great reviews!
I doubled the recipe and it was the perfect amount for a large casserole dish. Also, I thought it was definitely on the spicy side even with the seeds removed from the jalapenos, but my husband said he would actually add another one if we make it again.
1/4 lb. diced bacon
2 Tbsp. butter
1 onion, chopped
3 celery stalks, chopped
1 jalapeno, diced (I also removed the seeds)
1 Tbsp. thyme
3/4 tsp. chili powder
3 cups chicken broth
1 cup diced pepper jack cheese (I shredded it)
8 cups toasted white bread cubes
6 cups crumbled cornbread ( I made cornbread muffins from a mix and crumbled)
1. In a large deep skillet, saute bacon in the butter for 5 minutes; transfer to paper towels.
2. To the same skilet, add onion, celery, jalapeno, thyme and chili powder; season with salt and pepper and cook 5 minutes.
3. Pour in 3 cups chicken broth. Simmer until step 5.
4. In a large bowl, mix eggs,pepper jack cheese and the bacon.
5. Add to the bowl 8 cups toasted white bread cubes, 6 cups crumbled cornbread and the hot broth mixture.
6. Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.
I made this stuffing for the first time last year, after deciding to try a real, made-from-fresh-bread-cubes stuffing...previous to that our stuffings have always been based from boxed, dried bread cubes. Its a little more work of course, but the fresh bread is so much better! I like this recipe because its classic, simple, and tasty. I doubled the recipe this year so we could have lots of leftovers.
The only update I make to the recipe below is to add crumbled pork sausage, because, well, I like it :)
from Dave Lieberman, Food Network
1-pound loaf sourdough bread
8 Tbsp. butter
10 oz. cremini mushrooms, sliced 1/2-inch thick in both directions
Salt and freshly ground pepper
2 to 4 stalks celery with leaves, halved lengthwise and sliced
1 medium onion, chopped
About 10 sprigs fresh thyme, leaves stripped from the stems
10 to 12 fresh sage leaves, chopped
3 1/2 cups low-sodium chicken broth
3 Tbsp. chopped Italian parsley leaves
1. Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
2. Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
3. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.
4. Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.
Monday, November 8, 2010
I found this recipe by Tyler Florence on the Food Network website, and not only did it look good it had great reviews. As I was reading throguh the recipe it sounded a little familiar, and then I realized that Marci had posted it awhile back on her recipe blog, and gave it a rave review as well. I didn't need much more convincing that this was the way to go!
These were really delicious. The roasted tomatillo salsa had great flavor; I want to make some more just to eat with chips! I liked how the enchiladas were moist and saucy, without being "creamy". These are a bit time comsuming, but I would say its definitely worth it.
Roasted Tomatillo Chile Salsa:
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced
Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, storebought
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded
Freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream
Chopped tomatoes and cilantro leaves, for garnish
Preheat oven to 400 degrees F.
For the salsa:
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
*Note: I made the salsa the day before, and just refrigerated it until it was time to prepare the enchiladas. Definitely saved me some time!
Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa.
Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove).
Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese.
Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.
*Notes: I tripled the recipe for the salsa, followed the remaining directions as listed, and ended up with enough filling/salsa to make 16-17 enchiladas, using the flour tortillas. I would suggest at least doubling the salsa recipe so you're sure to have some leftover to enjoy!
Monday, October 25, 2010
1 20-ounce bag frozen shredded hash browns, thawed
4 cloves garlic, smashed and thinly sliced
5 tablespoons extra-virgin olive oil,
plus more for drizzling
1/2 cup pitted Spanish green olives, roughly chopped
3/4 pound tomatoes, cut into 1-inch pieces
1/4 cup diced roasted red peppers
3 scallions, white and light green parts only, chopped
2 tablespoons chopped fresh parsley
1 1/2 pounds skinless tilapia fillets
1 teaspoon herbes de Provence or dried rosemary
Freshly ground pepper
1. Preheat the oven to 425 degrees F. Toss the hash browns with the garlic and 1 teaspoon salt in a bowl. Heat 2 tablespoons olive oil in a large nonstick ovenproof skillet over medium heat. Add the hash browns, flatten with a spatula and cook until the bottom is golden brown, 6 to 8 minutes. Drizzle with 2 tablespoons olive oil. Flip the potato cake and pat it back into shape. Cook until crisp and golden, 6 to 8 minutes.
2. Meanwhile, mix the olives, tomatoes, roasted peppers, scallions and parsley in a bowl. Cut the fish into 12 pieces and season with the dried herbs, salt and pepper.
3. Scatter half of the olive mixture over the potato cake and top with the fish. Scatter the remaining olive mixture on top and drizzle with the remaining 1 tablespoon olive oil. Transfer the skillet to the oven and bake until the fish is cooked through, about 12 minutes. Drizzle with olive oil and season with salt. Serve from the skillet.
*I didn't have a big enough oven-proof skillet handy, so I cooked the hash browns in two separate small skillets, then transferred them to a 9x13 baking pan to finish the process.
Friday, October 22, 2010
I'm not usually one to make/eat chili, but I actually like this version...and I give the credit for that to the hash browns for providing a nice crispy texture. Seriously, who doesn't love hash browns?
I adapted this from a recipe by Rachael Ray, see it here. I went with the basic format but changed it up according to what I hand on hand. The result was a super easy and filling dinner that we all enjoyed - with some cornbread, of course!
1 can turkey chili
1 can dark red kidney beans, drained and rinsed
1 can Mexicorn (sweet corn with red and green bell peppers)
1 can petite diced tomatoes
1/2 tsp. taco seasoning
1/4 tsp. cumin
1/8 tsp. garlic powder
3 cups shredded hash browns (the frozen ones will work, or I used some dehydrated ones I had)
1 cup shredded cheddar cheese
*Since my baby would be eating this, I kept it pretty bland. If I were making it just for myself and Adam, I would have added some hot sauce or crushed red pepper to add some extra heat.
1. Preheat oven to 375 degrees. In a large saucepan, combine chili, beans, corn, and tomatoes. Add taco seasoning, cumin, and garlic powder. Heat over medium and simmer 10 minutes, stirring occasionally. Pour into a lightly greased 8x8 baking pan.
3. In a large bowl combine hash browns and cheese. Spread on top of chili. Bake for 30-35 minutes or until the cheese is melted and the hash browns are crispy.
Wednesday, September 8, 2010
Thanks to Tyler Florence I now have a fantastic go-to recipe for potato salad! I changed his just little bit and its always been very well-received. Warning: use a large bowl because this recipe makes a LOT!
5 lbs. red potatoes
3 large eggs
1/2 bunch sliced scallions, white and green parts
2 1/2 cups mayonnaise
1/4 cup Dijon mustard
1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles
1/2 medium red onion, chopped
2 Tbsp. chopped fresh flat-leaf parsley (or 1 Tbsp. dried parsley)
1/2 bunch dill, chopped (or 1 tsp. dill weed)
1/2 lemon, juiced
Salt and freshly ground black pepper
Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.
Reserve some scallion greens for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions, parsley, dill, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper.
Tuesday, August 31, 2010
Who doesn't love a good chicken enchilada? There are so many recipes out there, each one just a little varied in its own way...but honestly, you can't go wrong with any form of creamy, cheesy goodness!
I've hesitated to post any chicken enchilada recipes because I haven't felt like any of the ones I've some across thus far are anything spectacular. My mom has made this version, courtesy of Paula Deen, a couple times now though, and I really think they are worth recommending. Its the yummy sauce made with tomatillos and heavy cream (no scrimping here - you gotta use the real thing...Paula would have it no other way!) that puts these over the top.
Warning: This recipe makes a LOT, but be prepared to not wanna share :)
Chicken Enchiladas with Tomatillo Cream Sauce
from Cooking with Paula Deen
3 cups chopped cooked chicken
1 (8-ounce) package cream cheese, softened
1 (8-ounce) container sour cream
1 (8-ounce) package Monterey Jack cheese, shredded
1 onion, chopped
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. ground black pepper
24 (6-inch) corn tortillas
Tomatillo Cream Sauce ( recipe follows)
1 (8-ounce) package Colby and Monterey Jack cheese blend, shredded
Sliced green onions (optional)
Tomatillo Cream Sauce
1 (28 oz.) can of tomatillos, drained
1 (14 oz.) can chicken brotj
1 (4 oz) can of chopped green chiles
2 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. salt
1 cup heavy whipping cream
In a large skillet, combine tomatillos, chicken broth, chilies, cumin, chili powder, and salt. Bring to a boil over medium heat; reduce heat and simmer for 20 minutes. Remove from heat. Pour mixture into a blender or food processor, and pulse mixture several times until smooth. Return to skillet; stir in cream and cook over low heat for two more minutes.
1. Preheat oven to 350°F. Lightly grease two 13x9-inch baking dishes.
2. In a large bowl, combine chicken and next 8 ingredients. Spoon 2 tablespoons chicken mixture down center of each tortilla. Fold sides over, enclosing filling. Place filled tortillas, in a single layer, seam side down, in prepared baking dishes.
3. Spoon Tomatillo Cream Sauce evenly over enchiladas. Sprinkle with shredded cheese. Bake 35 to 40 minutes, or until hot and bubbly. Garnish with sliced green onions, if desired.
Thursday, August 26, 2010
Shredded cheese, Mexican blend
Cafe Rio Rice - recipe follows
Cafe Rio Black Beans - recipe follows
Cafe Rio Sweet Pork - recipe follows
Lettuce (NOT iceberg, use leafy green or Romaine)
Diced tomato, onion, and cilantro (pico de gallo)
Cotija cheese, crumbled (or you can use Parmesan)
Cafe Rio Tomatillo Ranch - recipe follows
To assemble: Lay a tortilla in the bottom of the pan (if you are using the uncooked tortillas, you need to heat them up first - about 30 seconds per side, just so they are cooked through), sprinkle cheese on it, and put in the oven at 375 for about 5 min or until the cheese is melted. Remove from oven, add beans, rice, pork, then lettuce and a little scoop of pico de gallo). Add guacamole and sour cream. Add crushed tortilla chips, a shake of Parmesan cheese, and top with a few cilantro leaves. Serve with the tomatillo ranch.
2 pounds pork (i.e. boneless pork ribs)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can diced green chilies
3/4 can RED enchilada sauce
1 c. brown sugar
Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crock pot and cook on low for 2 hours.
1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.
1 packet TRADITIONAL Hidden Valley Ranch mix (Not buttermilk)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced (I used canned ones)
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (remove seeds, if desired)
Mix all ingredients together in the blender. Yum!
Wednesday, August 4, 2010
You could even add some shredded chicken to this and for an easy, complete meal.
1 box long-grain and wild rice, prepared and cooled (OR...save even more time by getting the Uncle Ben's ready rice in the pouch! no cooking required)
1 can cream of celery soup
1/2 cup milk
2 Tbsp. mayonnaise
1 Tbsp. lemon juice
1/2 tsp. marjoram
1/4 tsp. onion powder
1/8 tsp. ground thyme
1/8 tsp. black pepper
2 - 14.5 oz. cans cut green beans
1 - 6.5 oz. can sliced mushrooms, drained
1 small canister french fried onions
1. Preheat oven to 375 degrees. In a large bowl, combine cream of celery soup, milk, mayo, lemon juice, marjoran, onion powder, thyme and pepper. Stir in prepared rice, green beans, mushrooms, and half the french fried onions. Pour into a lightly greased 8x8 baking pan. Bake for 20 minutes, then top with remaining french fried onions and bake an additional 8-10 minutes.
Monday, July 26, 2010
Easy enough, right? Except that in a quick search for copycat recipes I found people using tortilla chips, pita chips, basically anything but pasta chips. Really?
Tuesday, July 13, 2010
I found this recipe on Eating Well, and although it seemed like a glorified hamburger helper, it had lots of good ingredients and was something even Baby Madyson could eat, so I went for it.
The only issue was that it was originally called "Hamburger Buddy". Seriously. How unappetizing is that name? It sounds like a toy from a happy meal or something, not dinner. So I decided that if I were going to take a chance with this one, it would have to be called something different. And that is how we came to enjoy Macaroni Mambo.
Its pretty good, and I think I'll be making it again because you can disguise lots of veggies in it (I added in some fresh spinach) and the overall flavor is mild enough for picky eaters.
adapted from Eating Well
3 cloves garlic, crushed and peeled
2 medium carrots, cut into 2-inch pieces
10 ounces white mushrooms, large ones cut in half
1 large onion, cut into 2-inch pieces
1 pound 90%-lean ground beef
1/4 tsp. ground thyme
1/2 tsp. salt
1/4 tsp. freshly ground pepper
4 cups beef broth, divided
8 ounces whole-wheat elbow noodles, (2 cups)
1 cup fresh spinach, chopped
2 Tbsp. Worcestershire sauce
2 Tbsp. tomato paste
2 Tbsp. all-purpose flour
1/2 cup reduced-fat sour cream
1 Tbsp.chopped fresh parsley, or chives for garnish
1.Fit a food processor with the steel blade attachment. With the motor running, drop garlic through the feed tube and process until minced, then add carrots and mushrooms and process until finely chopped. Turn it off, add onion, and pulse until roughly chopped.
2.Cook beef in a large straight-sided skillet or Dutch oven over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 3 to 5 minutes. Stir in the chopped vegetables, thyme, salt and pepper and cook, stirring often, until the vegetables start to soften and the mushrooms release their juices, 5 to 7 minutes.
3.Stir in water, 1 1/2 cups broth, noodles, spinach and Worcestershire sauce; bring to a boil. Cover, reduce heat to medium and cook, stirring occasionally, until the pasta is tender, 8 to 10 minutes.
4.Whisk tomato paste with the remaining 1/4 cup broth in a small bowl until smooth, then whisk in flour until smooth. Stir into the hamburger mixture. Stir in the sour cream. Simmer, stirring often, until the sauce is thickened, about 2 minutes. Serve sprinkled with parsley (or chives), if desired.
Tuesday, July 6, 2010
1. Preheat oven to 350 degrees. Line 12 muffin cups with wrappers (I ended being able to make about 16).
2. In a medium-sized mixing bowl, sift together flour, baking powder, baking soda and salt.
3. In a large mixing bowl, using a mixer on medium speed, beat together peanut butter, butter and brown sugar until creamy, about 1 minute. Beat in vanilla, eggs and banana until well combined, about 1 minute. Beat in flour mixture gradually, alternating with milk, until well combined.
4. Divide batter evenly into muffin cups. Bake at 350 degrees for 20-23 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Cool for 15 minutes before transferring cupcakes to a wire rack to cool completely.
5. To make the frosting: In a medium-sized mixing bowl, using a mixer on medium speed, beat cream cheese until creamy, about 1 minute. Beat in butter until well combined. Beat in marshmallow cream until well combined. Spread frosting on cupcakes. Drizzle with melted chocolate chips.
Tuesday, June 29, 2010
Another stolen recipe from Marci's menu blog...I had some boneless, skinless chicken thighs chillin my freezer, and I was just wondering what to do with them when I came across this recipe. It sounded good, and I love anything I can hand over to Adam and let him cook on the grill.
Two things: First, let me say the flavor of this was really good. It was definitely spicy, but not too spicy, probably balanced out by the honey. However, despite the note on Marci's blog (from the person who sent it to her) that its better with thighs rather than breasts...I wish I had used breasts. I'm pretty sure I would have enjoyed it more, which is weird because I usually do prefer dark meat. I just kept questioning whether the thighs were cooked all the way through (despite Adam's insistence that they most definitely were cooked perfectly)...but I picked through my piece and didn't really end up eating much of it. Mostly just a texture thing I guess, and due to the color of the glaze I kept thinking the meat was still pink. So, I definitely want to make this again - mostly because I bought coriander and chipotle chili powder just for this recipe - but I'll be using breasts for sure.
Spicy Honey Chicken
8 boneless, skinless chicken thighs
2 tsp. vegetable oil
For the rub:
2 tsp. garlic powder
2 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. coriander
1 tsp. kosher salt
1 tsp. cumin
1/2 tsp. chipotle chili powder
For the glaze:
1/2 cup honey
1 Tbsp. cider vinegar
1. Combine the spices for hte rub in small bowl.
2. Use kitchen shears to trim off any excess fat from the chicken (another downside to thighs, lots of little fat pockets you need to trim off!). Pat dry. Drizzle oil over chicken and run in with your hands to lightly coat all the pieces. Toss chicken with the spice rub to coat all sides well.
3. Grill chicken for 3-5 minutes on each side, until cooked through.
4. While chicken is cooking, warm honey in the microwave about 30 seconds to thin slightly. Add the vinegar and combine well. Brush the glaze on the chicken (reserve a little if you want more to dip it in later) in the final moments of grilling.
Monday, June 21, 2010
I was looking for a different sort of side dish to bring to a family BBQ this past weekend, and I found this pasta salad on a blog called Cara's Cravings (her picture is definitely better than mine, I was only able to capture the leftovers). There were rave reviews, and I just happened to have some leftover wagon wheel pasta, so I gave it a go.
My review: It was a nice change from the usual pasta salad, and the flavors were good. I used a very mild salsa and limited chili powder to cater to some picky palates, and I definitely think it needed more spice. In fact, we kicked up the leftovers with some spicy picante-style salsa later on, and I liked it much better. Also, I don't think the "vinaigrette" is necessary - do we really need to be adding a 1/2 cup of oil to this otherwise pretty healthy salad? I used a lot less, and I think it would be fine omitting it completely and just mixing in the lime juice and spices right into the pasta. But, I'll post the recipe as-is and you can judge for yourself!
1 lb. wagon wheel pasta
1 can black beans, drained and rinsed
1 10 oz. package frozen corn (if you are going to make this at least several hours ahead, no need to defrost first)
2 medium tomatoes, seeded and diced
8 oz. shredded Mexican-blend cheese (I didn't add this)
1 1/2 cups salsa
1/2 cup olive oil
3-4 Tbsp. lime juice
1 Tbsp. cumin
1-2 tsp. chili powder
2 garlic cloves, minced
freshly ground salt and pepper
1/2 cup chopped fresh cilantro
1 avocado, diced
1. Cook the pasta al dente according to package directions. Drain and rinse with cold water.
2. In a large bowl, combine the black beans, corn, tomatoes, salsa, and cheese. Add the cooled pasta and mix well.
3. In another bowl, whisk together the olive oil, lime juice, garlic, cumin and chili powder. Pour over the pasta salad, add the cilantro, and mix well. Season to taste with salt & pepper.
4. Just before serving, stir in the diced avocado
Monday, June 14, 2010
I started out with an entirely different plan for this meal, but when I pulled out the recipe for what I had intended to make, I decided it really didn't sound good and changed direction. I did a little search for something that would include all the ingredients I had planned on using, as well as a few other things I had on hand, and came up with the idea for this "stew".
I ended up straining off most of the liquid at the end and serving the meat and vegetables over rice with some homemade guacamole and baked tortilla chips (yes, at the risk of carb overload), and it was delicious. You could just as easily thicken up the broth a little more and enjoy it as a more traditional stew with some fresh tortilla or cornbread...yum!
1 lb. beef stew meat
1 red bell pepper, thinly sliced
1 mediun onion, chopped
1 jalapeno, seeded and finely diced
3 cloves garlic, minced
2 Tbsp. all-purpose flour
1 Tbsp. chili powder
1 1/2 tsp. cumin
1/2 tsp. black pepper
1/2 tsp. salt
1/8 tsp. ground thyme
1/8 tsp. cayenne pepper
3 cups beef broth
2 large red potatoes, diced
1. In a large bowl, combine stew meat, red pepper, onion, jalapeno and garlic. In a separate bowl, combine flour, chili powder, cumin, black pepper, salt, thyme, and cayenne. Mix well, then add to the meat and vegetable mixture and stir to coat.
2. Transfer meat and vegetable to a slow cooker and pour beef broth to cover. Cook on low for 6 hours. Add potatoes and cook 2 hours more or until potatoes are tender (can turn up to high at this point to speed the cooking of the potatoes).
Wednesday, June 2, 2010
Although I'd had a similar dip before I remembered it being really greasy, and I thought that may have been due to the cheese, so I changed that up a little. I also adjusted the amounts of some of the ingredients, so I'll post my recipe here but you can always visit Marci's blog to see the original.
Oh, and just typing this here right now makes me crave this stuff! Its sooooo good!
Buffalo Chicken Dip
2 (10 oz) cans chuck chicken, drained
1 1/2 cups Frank's Red Hot sauce
2.5 packages (20 oz. total) reduced-fat cream cheese, softened
2 cups ranch dressing
1 cup Tostitos Chili Con Queso dip
1/2 cup shredded cheddar cheese
1. Combine chicken and hot sauce in a large saucepan over medium heat; stir occasionally until heated through. Mix in cream cheese, ranch dressing, and Queso dip, stirring until well-blended. Transfer to slow cooker.
2. Sprinkle the shredded cheese on top, cover, and cook on low setting until hot and bubbly. Keep warm in slow cooker to serve.
Wednesday, May 5, 2010
This one, also from Jillian Michaels, was really good. I know a meal is a hit when my husband says "I'd have that again". We both agreed that this would be just as good meatless - all those portobellos certainly hold up enough on their own!
2 tsp. plus 1 Tbsp. canola oil
1 lb. beek flank steak, trimmed
4 large portobello mushrooms, stemmed and thinly sliced
1 large onion, sliced
3/4 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. black pepper
3 Tbsp. all-purpose flour
14 oz. (1 can) reduced-sodium beef broth
2 Tbsp. liqueur, cognac or brandy (I didn't add this)
1 Tbsp. red wine vinegar (didn't add this either)
1/2 cup reduced-fat sour cream
4 Tbsp. fresh chives
1. Heat 2 tsp. oil in a large skillet over medium heat. Add steak and cook until browned on both sides, 3-4 minutes per side. The meat will be rare but will continue to cook as it rests. (I had a pretty thick piece, so I needed about 6-7 minutes on each side). Transfer to a cutting board and let rest for 5 minutes. Cut lenghtwise into 2 long pieces, then crosswise across the grain into 1/4" thick slices.
2. Heat the remaining 1 Tbsp. oil in the pan over medium heat. Add mushrooms, onion, thyme, salt and pepper adn cook, stirring often, until the vegetables are tender and lightly browned, 8-12 minutes. Sprinkle flour over the vegetables; stir to coat.
3. Stir in broth, cognac and vinegar (if using) and bring to a boil, stirring often. Reduce heat to a simmer and continue cooking, stirring often, until the mxture is thickened, about 3 minutes. Stir in sour cream, chives, the sliced steak and any accumulated juices. Bring to a simmer and cook, stirring, until heated through.
I served over brown rice.
Each serving has 404 calories, 19g fat, 14g carbs, 37g protein
Tuesday, April 27, 2010
The recipe is for 1 (and yeah, Adam had 3), and made as-is has 364 calories and 12 grams of fat.
1 whole-wheat, low-carb tortilla, 6 1/2 "
3 oz. chicken breast
1/4 cup salsa
1/2 cup chopped red bell pepper
2 Tbsp. diced green chiles
1 cup spinach
2 Tbsp. low-sodium mozzarella cheese, shredded (I used a low-fat Mexican blend)
1/4 cup avocado, sliced
1. Preheat oven to 425 degrees.* Spray skillet with non-stick spray and heat over medium. Add bell pepper, green chiles and spinach to the pan, and cook until spinach is wilted.
2. Spread salsa on tortilla and top with chicken and spinach mixture. Sprinkle with cheese and bake until cheese melts. Top with avocado.
* I pre-baked the tortilla a little bit (about 6-7 minutes)before adding the toppings and baking again, to make sure it would be crispy.
A nice little plate of food for under 500 calories, eh? About 457, to be exact.
The Shrimp Lettuce Wraps are my own last-minute creation, super easy and so many different ways to change it up.
Here's the basics:
* Medium shrimp, raw (6-7 pieces will equal about a 3 oz. serving)
* 1 can stir-fry vegetables (I went with the canned variety for convenience and texture), plus some extra chopped water chestnuts for crunch and sliced mushrooms for substance
Cook the shrimp in a little olive oil. When almost cooked through, add in the vegetables, some soy sauce, chili sauce, and whatever else you like. Heat through, then place in lettuce cups to serve.
The Red Chili Linguine is a ridiculously quick recipe from the Jillian Michaels website...I used half the amount of pasta and only 1 Tbsp olive oil but the full amount of garlic:
1/4 cup olive oil
2 cloves garlic, minced
1/2 tsp. red pepper flakes
4 cups linguine pasta, cooked and drained
1/4 cups chopped parsley
1 lime, juiced
Heat olive oil in skillet. Add garlic and saute 1 minute. Add red pepper and saute 30 seconds. Add linguine, stir well and cook until hot and well-coated. Add parsely and lime juice. Toss well and serve.
Sunday, April 18, 2010
I stole this idea from Picky Palate, and when I first found the recipe I totally thought it was genius...you can't eat spaghetti without garlic bread, so why not put the spaghetti on the garlic bread!
Thursday, April 15, 2010
This is what Adam's first plate looked like last night, he tops them with everything:
Friday, April 9, 2010
1 head red leaf lettuce
1 head green leaf lettuce
1 head iceberg lettuce
1 (8oz) package shredded mozzarella cheese
1 (8oz) package shredded Parmesan cheese
1 pound bacon, cooked and crumbled
1 (8oz) package craisins
Break red and green lettuce into pieces. Shred iceberg lettuce. Toss together with remaining ingredients just before serving. Pass the dressing with the salad, not recommended to toss with dressing.
1/2 cup red wine vinegar
1 cup sugar
1/2 onion chopped
1 1/2 teas salt
2 teas mustard
1 cup salad oil.
Mix everything BUT the oil in a blender. Add oil and then blend again.
Oh, Paula Deen. You had me at Puff Pastry. You can never go wrong with puff pastry right?
Even though we had this for dinner, its definitely better suited as a brunch item. Adam liked it, and I though it was good, but I'd like to make it again with a few changes...I decided that although I love bacon on its own, I'm not a fan of it mixed in with other stuff, so I might swap that out for some good sausage. Kind of changes the BLT name, but oh well.
The recipe as-is makes 2 strudels, but I cut it in half and only made one.
from Paula Deen
12 large eggs, divided
1/2 cup mayonnaise
1 lb. bacon, chopped
1 (6 oz) package fresh baby spinach
3 cloves garlic, minced
1 cup shredded Swiss cheese (I used an Italian blend and some Parm since I had it on hand)
1 cup seeded and chopped tomato
1/4 tsp. salt
1 (17.3 oz) package frozen puff pastry sheets, thawed
1. In a large bowl, whisk together 11 eggs and mayonnaise until smooth. Set aside.
2. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon from pan and drain on paper towels. Reserve 1 tbsp. bacon drippings in skillet; heat over medium heat. Add spinach and garlic; cook for 1-2 minutes, stirring occasionaly, or until spinach is wilted. Add egg mixture, and cook until eggs are set, but not dry, stirring occasionally. Remove from heat, and stir in cheese, tomato, salt, and reserved bacon. Spoon mixture into a medium bowl; cover and chill for 30 minutes.
3. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
4. On a lightly floured surface, roll 1 sheet of puff pastry into a 12x10 rectangle, trimming edges as necessary. Spoon half of egg mixture down center of pastry, leaving a 3" margin on sides and a 1" margin on top and bottom. Cut pastry on side margins into 1" strips. Crisscross strips over filling. Carefully transfer strudel to one side of prepared baking sheet. Repeat procedure with remaining pastry and egg mixture.
5. In a small bowl, whisk remaining egg until smooth. Brush egg evenly over strudels. Bake for 30 minutes or until pastry is golden brown. Cut into slices and serve.
Tuesday, April 6, 2010
Fact: I'm not a sandwich person. They aren't something I typically enjoy. And therefore, before I tried this super-fun-to-say delight made by a super authentic Louisianan at a super fun Mardi Gras celebration, I was fully prepared to hate it.
But I didn't hate it. I LOVED it. I brought one home and Adam loved it too. So much so that we decided to try to make some ourselves. The result is what is pictured above - not the prettiest looking thing, but just as delicious as the first one I had.
The meat and cheese combo is delicious, but the olive salad is what makes this so good. Its briny and oily and just delish. We cheated and used a store bought kind rather than attempting to make that from scratch, and I didn't feel bad about that at all. Yum, yum, yum.
Now, our concotion isn't totally authentic, so I'll post a general recipe and include my changes.
1 10" round loaf Italian bread with sesame seeds (I couldn't find anything resembling this, so we used a rectangular-shaped Ciabatta loaf and it worked great)
1 Recipe Olive Salad (Found this at the deli counter at the grocery store - good enough for me!)
1/4 lb Genoa Salami
1/4 lb Capicola Ham
1/4 lb Mortadella (all these meats should be available at your local deli counter...I didn't even know what Mortadella was, but fyi, its an Italian cured sausage that kind of looks like bologna)
1/4 lb sliced Mozzarella
1/4 lb sliced Provolone
To create: Cut bread in half length-wise. Remove some of the insides to make room for all the goodness. Spread olive salad on both sides of the bread. Layer meats and cheeses on one half of the bread, top with the other half, and ENJOY.
You can make this a few hours ahead of time, but I wouldn't do much more than that because you don't want the olive salad making the bread soggy.
Wednesday, March 31, 2010
Friday, March 26, 2010
Stuffed Baked Tomatoes
4 Plum Tomatoes
1/2 cup of Mozzarella Cheese
2 Tbsp. of Grated Parmesan Cheese
1/4 cup Fresh Basil, roughly chopped
1 Garlic Clove, Minced
Salt/Pepper to taste
1. Heat oven to 400*. Cut the tomatoes length-wise and scoop out the pulp into a small bowl. Place the tomatoes on a baking sheet.
2. Combine the pulp with the remaining ingredients. Fill the tomatoes to the top with the mixture. Bake for 10 minutes, or until cheese appears to be melted (I broiled on high for the last 2-3 minutes to make the cheese extra bubbly).
Thursday, March 18, 2010
40 single saltine cracker squares
1 c butter (real butter)
1 12 ounce pgk milk chocolate chips
1 c brown sugar
Line cookie sheet with aluminum foil. Lay crackers side by side on cookie sheet (should cover cookie sheet). Melt brown sugar and butter in heavy saucepan and bring to boil. Boil exactly 3 minutes (stir continually).
Spread over crackers evenly. Bake at 400 for exactly 5 minutes. Take out and let cool for just a minute, then sprinkle chips over the top. Allow chips to melt for a moment, then spread over entire area.
Put in refrigerator to harden. Take out and break into bite-size pieces
Tuesday, March 16, 2010
12 oz. penne pasta
3 Tbsp. olive oil
2 cloves garlic, minced
1/2 lb. fresh crimini mushrooms, sliced
1 lb. fresh asparagus, trimmed and cut into 1" pieces
1 - 14 oz. can tomato puree
3/4 cup half-and-half
1 lb. hot Italian sausage, cooked, crumbled into large pieces and drained
1/2 cup shredded mozzarella
Salt and pepper
1. Cook pasta according to package directions. Drain.
2. In a large saute pan, heat the olive oil over medium heat. Add the garlic and stir 2 minutes. Add the mushrooms and cook 5 minutes, then add the asparagus and cook 5 minutes more. Add the tomato puree, season with salt and pepper, and let simmer 15 minutes. Stir in the half-and-half and the Italian sausage and simmer 10 minutes more. Season again with salt and pepper, if desired.
3. Stir the mozzarella and the pasta into the sauce and heat through.
Monday, March 15, 2010
adapted from Allrecipes.com
3/4 lb. salmon filets, with skin
1 Tbsp. olive oil
4 Tbsp. rice vinegar
4 Tbsp. soy sauce
2 Tbsp. packed brown sugar
3 cloves garlic, minced
1 pinch ground black pepper
3 Tbsp. minced onion
1 Tbsp. minced fresh ginger
1 cup long-grain white rice
1 tsp. dried dill weed
2 cups water
1. Make several shallow slashes in the skinless side of the salmon filets. Place filets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and ginger. Pour the liquid over the salmon, cover and refrigerate for 1 to 2 hours.
2. Preheat the oven to 350 degrees F (175 degrees C). In a medium saucepan combine the rice, water and dill weed. Bring to a boil, then cook over medium low heat until rice is tender and water has been absorbed, about 20 minutes.
3. Remove cover from salmon, and bake in the marinating dish for 15 minutes. Change oven heat setting to low broil, and cook 5 minutes more to allow for some caramelization. Serve salmon over the rice, and pour sauce over.
Thursday, March 11, 2010
Luckily though, there is an easy way around this - in this case, I'll just direct you to where I got the recipe from because I know the pictures there are a million times better than anything I could produce.
So, if you want to see what this looks like, head on over to Smitten Kitchen and I'll just thank her for during the work for me.
But on to this recipe...can I just say YUM! I was very intrigued by this recipe because of all the rave reviews, and yet it seemed too simple to be true! The title lists all the ingredients: tomatos, onion, butter. That's it. A perfect, 3 ingredient tomato sauce? Can it be?
I have to add my name to the list of believers (if you go to the Smitten Kitchen link, you'll see that there are over 500 comments on this recipe, and ALL are good) because this sauce was fantastic! I've never been a big fan of any sort of jarred spaghetti sauce, and so I'm glad I have discovered this little gem that I can use instead.
The end result is a sauce thats fresh and sweet, and the butter adds that little extra something that takes it up a notch. Oh, and don't just throw away that onion once you remove it - that thing tasted darn good too!
Last night I served it over plain spaghetti noodles with some cheesy garlic bread on the side, of course. I wish there were leftovers that I could be eating right now, but alas, this stuff was too good to last long!
Tomato Sauce with onion and butter
28 oz. can whole peeled tomatoes (San Marzano are the recommended brand, and those are what I used. A little more pricey than the others, but apparently its worth it. I found them at my local Albertson's)
5 Tbsp. unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste
1. Place tomatoes, onion and butter in a heavy saucepan over medium heat. Bring to a simmer and then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon (I don't mind a slightly chunky sauce, so I didn't smash them up too much). Remove from heat, discard the onion, add salt to taste (I didn't add any) and keep warm while you prepare your pasta.
Tuesday, March 9, 2010
Its been cold and rainy and I really wanted something warm and yummy. I made this last night and we enjoyed it along with some grilled cheese sandwiches (courtesy of Adam).
2 Tbsp. olive oil
2 cups chopped leeks, white part only
2 Tbsp. minced garlic
2 cups carrots, peeled and chopped
2 cups celery, chopped
1 cup potatoes, peeled and diced
6 cups chicken or vegetable broth
1 (15 oz) can cut green beans, drained
1 (14 oz) can diced tomatoes
1 (15 oz) can red kidney beans, drained and rinsed
Salt and pepper to taste
1. Heat the olive oil in large stockpot over medium-low heat. Add the leeks, garlic, and a pinch of salt and sweat, stirring often, about 7 to 8 minutes. Add the carrots, celery, and potatoes and continue to cook for 4 to 5 more minutes, stirring occasionally.
2. Add the broth, increase the heat to high, and bring to a simmer. Once simmering, add the green beans, tomatoes with their juice, and kidney beans. Season with salt and pepper. Reduce the heat to low and cook until the vegetables are fork tender, about 25 to 30 minutes.
Thursday, March 4, 2010
6 oz. spaghetti, cut into 2" pieces
1/4 cup Parmesan cheese
1 cup sour cream
1/4 tsp. garlic powder
2 cups Monterey Jack cheese, shredded
1 (10 oz)package frozen spinach, thawed and drained
1 (4 oz) can sliced mushrooms
1 (2.8 oz) can french fried onions
1. Preheat oven to 375.
2. Cook spaghetti according to package directions. Drain.
3. In a small bowl beat egg. Add Parmesan, sour cream, and garlic. Add spaghetti, Monterey Jack cheese, spinach, mushrooms and 1/2 the onions. Pour into greased 8x8 baking pan. Bake for 30 minutes. Top with remaining onions and bake 5 minutes more.
Tuesday, March 2, 2010
Cheesy Chicken and Broccoli Tator Tot Casserole
Friday, February 26, 2010
I followed the advice of one reviewer and added in some eggs and mixed everything together instead of layering, to make it more of a comprehensive breakfast casserole. It was good, and I liked the basic ingredients, but if I were to try this again I might change it up - mostly not sure if the soup and all that sour cream is really necessary, especially with the addition of eggs.
2 pounds bulk pork sausage
2 cups shredded Cheddar cheese, divided
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 cup sour cream
1 (8 ounce) package French onion dip (I used another 8 oz sour cream with a packet of dry onion dip mixed in)
1 cup chopped onion
1/4 cup chopped green pepper (I had red so I doubled up on that)
1/4 cup chopped sweet red pepper
1/8 teaspoon pepper
6 eggs, lightly beaten (my addition)
1 (30 ounce) package frozen shredded hash brown potatoes, thawed
1. In a large skillet, cook sausage over medium heat until no longer pink; drain on paper towels. In a large bowl, combine 1-3/4 cups cheese and the next eight ingredients; fold in potatoes.
2. Spread half into a greased shallow 3-qt. baking dish. Top with sausage and remaining potato mixture (like I mentioned, I skipped the layers and just mixed everything together and poured it into the baking dish). Sprinkle with remaining cheese. Cover and bake at 350 degrees F for 45 minutes. Uncover; bake 10 minutes longer or until heated through.
Adam and I both liked this, its certainly nothing spectacular but it was so quick and easy that it still makes the blog :)
Kielbasa and Kidney Beans
from Allrecipes - I made some changes so I'll indicate what I did differently
1 pound fully cooked kielbasa or Polish sausage, cut into 1/2-inch pieces
1 small onion, chopped
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper ( I only had red, so I just doubled up on that)
2 small russet potatoes, peeled and cubed (my addition)
1/4 cup packed brown sugar
2 tablespoons steak sauce ( I didn't have this, instead I added about 1 tbsp ketchup and 2 tsp adobo sauce)
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
1 (15 ounce) can white kidney or cannelini beans, rinsed and drained (I used red kidney beans)
1. In a skillet, cook sausage for 2-3 minutes. Stir in onion, peppers and potatoes. Cook and stir until sausage is lightly browned and vegetables are tender; drain.
2. Combine brown sugar, steak sauce, vinegar and Worcestershire sauce; stir into skillet. Add beans. Cook and stir until heated through.
I served over plain white rice, and because of that I felt it was lacking in the sauce department. If I make it again I will definitely double up.
Tuesday, February 23, 2010
Monday, February 22, 2010
Sunday, February 21, 2010
Friday, February 19, 2010
Pork tacos, in crispy corn shells and topped with sour cream and the sauce from Pioneer Woman's Perfect Enchiladas (which is another versatile item that we use a lot!). These tacos are reminiscent of my favorite ones from Qdoba - a place we used to frequent in Denver and I'm sad we don't have one here in San Diego :(
Of course there is a lot of meat leftover so we'll be adding it in to meals throughout the next week!
Slow Cooker Carnitas
2 tsp. salt
2 tsp. garlic powder
1 tsp. ground cumin
1/4 teaspoon ground cinnamon
1 (3-4 pound) pack "carnitas" (I can buy pork packaged as "carnitas" already at a local grocery store we have here, but if you can't find that a boneless pork shoulder roast is what to look for)
1/4 cup chopped cilantro
2 cups chicken broth
1. In a small bowl, combine salt, garlic powder, cumin, and ground cinnamon. Coat pork with the spice mixture, and place in the bottom of a slow cooker. Sprinkle cilantro on and around the pork, then pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
2. Cook on low 7-8 hours, turning meat halfway through cooking time.
Thursday, February 18, 2010
I have a few things to say about this recipe:
1. The filling is fantastic, and the mascarpone is the reason. It is GOOD stuff. I'm never using ricotta or regular cream cheese in ravioli ever again.
2. You don't need to adjust the color on your monitor - that sauce really is that lovely, bright shade of orange! I'm glad it tasted good, because there was something just a little too unnatural about the color (even though its from the roasted peppers). Wonder how it can be toned down?
Overall though, I'm going to give myself a pat on the back for coming up with this one - it was delish!
Mascarpone and Mushroom Ravioli with Roasted Garlic and Red Pepper Cream Sauce
1 Tbsp. butter
2 Tbsp. minced onion
3 garlic cloves, minced
8 oz. cremini (baby bella) mushrooms, chopped
1 Tbsp. green onions, finely chopped
1/8 tsp. ground thyme
1 cup roughly chopped baby spinach
8 oz. mascarpone cheese
Won ton wrappers (I used round ones)
1 egg, slightly beaten
Roasted Garlic and Red Pepper Puree
3 red bell peppers, roasted, seeded, peeled, and sliced (or 1 cup jarred roasted red peppers)
3 garlic cloves, roasted
2 cups half-and-half (I used fat-free)
2 Tbsp. unsalted butter
1 1/4 cup Parmesan Romano cheese (or just Parmesan if you can't find the blend)
Roasted Garlic and Red Pepper Puree
1. In a large skillet, melt butter over medium heat. Add onion and saute until golden and tender, about 5 minutes. Add garlic, mushrooms, and green onion, cook 5-7 minutes longer, until mushrooms are tender. Turn off heat and stir in thyme and spinach. Continue stirring until spinach is wilted and combined with the mushrooms. Remove mixture to a bowl and set aside. Once cooled, stir in the mascarpone cheese and season with salt and pepper to taste (I did this step the day before and let it sit in the fridge over night).
2. Meanwhile, prepare the roasted garlic and red pepper puree: Combine roasted red peppers and roasted garlic in a food processor or blendor (I used our magic bullet!); puree until smooth. Makes about 1 cup of puree.
3. In a large saucepan, heat the half-and-half over medium heat. When it starts to bubble slightly (do not let boil), whisk in the butter, one tablespoon at a time. Once butter is combined, slowly add the cheese, stirring constantly. Continue stirring (very important, otherwise your sauce might "break" like mine started too), and once the cheese is all melted in add the red pepper puree and mix well. Season with salt and pepper to taste. Keep warm over low heat.
4. On a large work surface, lay out the desired amount of won ton wrappers (recipe should make at least 16-20, depending on how much filling you add in). Brush a little of the beaten egg onto the edges of the wrappers. Place a small spoonful of the mascarpone mixture onto the center of each wrapper, then place a second wrapper over the top and press the edges together to seal well.
5. Bring a large pot of salted water to a boil. Add the ravioli a few at a time and cook until they float to the top, about 3-4 minutes.
6. Serve the ravioli topped with the red pepper cream sauce and extra Parmesan cheese, and of course some yummy, cheesy garlic bread.