¼ cup mayonnaise¼ cup buttermilk
1 TBL Dijon mustard
1 TBL fresh lemon juice
½ to 1 tsp hot-pepper sauce, such as Tabasco
4 cups shredded roasted chicken breast
2 celery stalks, finely chopped
½ small red onion, finely chopped
¼ cup packed fresh flat-leaf parsley leaves, coarsely chopped
Coarse salt and freshly ground pepper
Stir together mayonnaise, buttermilk, mustard, lemon juice and hot-pepper sauce. Stir in chicken, celery,
onion, and parsley; season with salt and pepper. Serve in a sandwich or over salad greens. Chicken salad
can be refrigerated up to 3 days in an airtight container.
CUCUMBER AND WATERMELON SALAD
1 English cucumber, peeled and cut into ½ inch cubes
1 small (or ½ large) seedless watermelon, cut into ½ inch cubes
3 TBL fresh lime juice (2 limes)
Coarse salt and freshly ground pepper
In a large bowl, toss cucumber and watermelon with lime juice, ¾ tsp salt and 1/8 tsp pepper (or to taste).
Serve immediately.
Showing posts with label Melanie. Show all posts
Showing posts with label Melanie. Show all posts
Friday, July 8, 2011
Friday, May 13, 2011
Apple & Orange Pork Chops ~ recipe from Lion House
6-8 pork chops, about ½ inch thick
S&P
1 TBL shortening (olive oil)
½ cup chopped onion
1 cup uncooked rice (not the quick-cooking kind)
1 ½ cups water (I use 2 cups)
1 cup peeled and chopped tart apple
1 cup orange sections
1 ½ tsp salt
1/8 tsp pepper
1/8 tsp poultry seasoning (optional)
Trim excess fat from pork chops; season lightly with S&P. Brown quickly in shortening then set aside. Pour from skillet all but 2 TBL of the drippings. Sauté onion in the drippings. Combine all remaining ingredients with the onion, except pork chops; mix well, then pour into a greased 2-3 quart shallow casserole dish (9
x 13 x 2). Arrange chops on this mixture. Cover and bake at 350° for about 45 minutes. This recipe is also good without the apple or the oranges, or without both.
S&P
1 TBL shortening (olive oil)
½ cup chopped onion
1 cup uncooked rice (not the quick-cooking kind)
1 ½ cups water (I use 2 cups)
1 cup peeled and chopped tart apple
1 cup orange sections
1 ½ tsp salt
1/8 tsp pepper
1/8 tsp poultry seasoning (optional)
Trim excess fat from pork chops; season lightly with S&P. Brown quickly in shortening then set aside. Pour from skillet all but 2 TBL of the drippings. Sauté onion in the drippings. Combine all remaining ingredients with the onion, except pork chops; mix well, then pour into a greased 2-3 quart shallow casserole dish (9
x 13 x 2). Arrange chops on this mixture. Cover and bake at 350° for about 45 minutes. This recipe is also good without the apple or the oranges, or without both.
Friday, March 11, 2011
Market Street Meat Loaf with Fingerling Potatoes
from Silver Palate Cookbook
3 TBL unsalted butter
¾ cup finely chopped onion
¾ cup finely chopped scallions, white bulb and 3 inches of green
½ cup finely chopped carrots
¼ cup finely chopped celery
¼ cup minced red bell pepper
¼ cup minced green bell pepper
2 tsp minced garlic
Salt, to taste
1 tsp freshly ground black pepper
½ tsp ground white pepper
¼ tsp cayenne pepper
1 tsp ground cumin
½ tsp freshly grated nutmeg
3 eggs, well beaten
½ cup ketchup
½ cup half-and-half
2 lbs lean ground beef chuck
12 oz sausage meat (no fennel-flavored Italian sausage)
¾ cup fine fresh bread crumbs, toasted
1. Preheat oven to 375°
2. Melt butter in a heavy skillet, and add the onion, scallions, carrots, celery, bell peppers, and garlic. Cook, stirring often, until the moisture from the vegetables has evaporated, 10 minutes. Set aside to cool; then refrigerate, covered, until chilled, at least 1 hour.
3. Combine the salt, black pepper, white pepper, cayenne, cumin, nutmeg, and eggs in a mixing bowl, and beat well. Add the ketchup and half-and-half. Blend thoroughly.
4. Add the chuck, sausage, and bread crumbs to the egg mixture. Then add the chilled
vegetables and mix thoroughly with your hands, kneading for 5 minutes.
5. With damp hands, form the mixture into an oval approximately 17 x 4 ½ x 1 ½ inches – resembling a long loaf of bread.
6. Place the meat loaf in a baking dish, and place the dish inside a larger pan. Pour boiling water into the larger pan until it reaches halfway up the sides of the baking dish.
7. Place the pan in the oven and bake for 35-40 minutes.
8. Remove the baking dish from the water bath, and let the meat loaf rest for 20 minutes before slicing and serving.
Fingerling Potatoes
Rinse fingerlings, pat dry, cut into bite-sized pieces with skins intact. Toss in EVOO (extra virgin olive oil) and sprinkle with your favorite spices (i.e., S&P, thyme, rosemary). Roast in a covered casserole dish at 350° for 30 minutes or until tender.
3 TBL unsalted butter
¾ cup finely chopped onion
¾ cup finely chopped scallions, white bulb and 3 inches of green
½ cup finely chopped carrots
¼ cup finely chopped celery
¼ cup minced red bell pepper
¼ cup minced green bell pepper
2 tsp minced garlic
Salt, to taste
1 tsp freshly ground black pepper
½ tsp ground white pepper
¼ tsp cayenne pepper
1 tsp ground cumin
½ tsp freshly grated nutmeg
3 eggs, well beaten
½ cup ketchup
½ cup half-and-half
2 lbs lean ground beef chuck
12 oz sausage meat (no fennel-flavored Italian sausage)
¾ cup fine fresh bread crumbs, toasted
1. Preheat oven to 375°
2. Melt butter in a heavy skillet, and add the onion, scallions, carrots, celery, bell peppers, and garlic. Cook, stirring often, until the moisture from the vegetables has evaporated, 10 minutes. Set aside to cool; then refrigerate, covered, until chilled, at least 1 hour.
3. Combine the salt, black pepper, white pepper, cayenne, cumin, nutmeg, and eggs in a mixing bowl, and beat well. Add the ketchup and half-and-half. Blend thoroughly.
4. Add the chuck, sausage, and bread crumbs to the egg mixture. Then add the chilled
vegetables and mix thoroughly with your hands, kneading for 5 minutes.
5. With damp hands, form the mixture into an oval approximately 17 x 4 ½ x 1 ½ inches – resembling a long loaf of bread.
6. Place the meat loaf in a baking dish, and place the dish inside a larger pan. Pour boiling water into the larger pan until it reaches halfway up the sides of the baking dish.
7. Place the pan in the oven and bake for 35-40 minutes.
8. Remove the baking dish from the water bath, and let the meat loaf rest for 20 minutes before slicing and serving.
Fingerling Potatoes
Rinse fingerlings, pat dry, cut into bite-sized pieces with skins intact. Toss in EVOO (extra virgin olive oil) and sprinkle with your favorite spices (i.e., S&P, thyme, rosemary). Roast in a covered casserole dish at 350° for 30 minutes or until tender.
Friday, January 14, 2011
Red Neck Tacos
CORN CAKES (Emeril Lagasse)
2 TBL olive oil
1 cup sweet corn kernels
2 TBL minced shallots
1 tsp salt
1/8 tsp fresh ground black pepper
2 large eggs
1 cup heavy cream
¾ cup yellow cornmeal
½ cup all-purpose flour
½ cup masa harina flour
2 tsp baking powder
1/8 tsp cayenne
¾ cup water
2 tsp vegetable oil (I used Pam spray)
Heat olive oil in a medium-size sauté pan over medium heat. Add corn, shallots, ½
tsp of salt and black pepper. Cook, stirring, until corn and shallots are tender, about 5 minutes. Remove from heat. Combine eggs and cream in a large mixing bowl and whisk to blend well. Add cornmeal, flour, masa harina,
baking powder, cayenne, remaining ½ tsp salt, and water. Mix well. Fold in corn and shallot mixture.
Heat ½ tsp of vegetable oil in a large nonstick sauté pan over medium-high heat. When oil is hot, but not smoking, gently drop the batter (about pancake size) into pan. Cook until cakes are lightly golden on both sides. Repeat until all the oil and batter are used up. Drain cakes on paper towel.
NOTE: Instead of cooking the corn cakes in oil, I just sprayed my griddle with Pam spray. No need to drain cakes on paper towel.
PULLED PORK
Pork Shoulder
1 medium onion
Salt
Fresh ground pepper
1 cup water
Slice up onion and layer the rings on the bottom of a crock-pot. Season all sides of the pork with salt and fresh ground pepper and put the meat on top of the sliced onions. Add about a cup of water and let cook for 7 hours. Shred port with fork and remove any excess fat.
ULTIMATE COLESLAW (Tyler Florence)
1 cup mayonnaise
1 TBL Dijon mustard
Drizzle extra-virgin olive oil
½ lemon, juiced
Salt and freshly ground black pepper
1 TBL red wine vinegar
1 TBL sugar or pinch
1 store bought bag shredded slaw mix
Mix the first 7 ingredients in a bowl with a whisk. Poor over slaw mix and toss until well covered. Allow to chill.
NOTE: coleslaw tastes better if made the day before.
To put together your “Red Neck” taco, start with a corn cake. Top with shredded pork and drizzle with BBQ sauce. Then add coleslaw on top of the pork. Or, you can eat each item separately on your plate.
NOTE: I had some left overs, so I made “Red Neck” heuvos rancheros the next morning…. Corn cake, black beans, pork, over easy egg, shredded cheese, green salsa, sour cream, green onions.
2 TBL olive oil
1 cup sweet corn kernels
2 TBL minced shallots
1 tsp salt
1/8 tsp fresh ground black pepper
2 large eggs
1 cup heavy cream
¾ cup yellow cornmeal
½ cup all-purpose flour
½ cup masa harina flour
2 tsp baking powder
1/8 tsp cayenne
¾ cup water
2 tsp vegetable oil (I used Pam spray)
Heat olive oil in a medium-size sauté pan over medium heat. Add corn, shallots, ½
tsp of salt and black pepper. Cook, stirring, until corn and shallots are tender, about 5 minutes. Remove from heat. Combine eggs and cream in a large mixing bowl and whisk to blend well. Add cornmeal, flour, masa harina,
baking powder, cayenne, remaining ½ tsp salt, and water. Mix well. Fold in corn and shallot mixture.
Heat ½ tsp of vegetable oil in a large nonstick sauté pan over medium-high heat. When oil is hot, but not smoking, gently drop the batter (about pancake size) into pan. Cook until cakes are lightly golden on both sides. Repeat until all the oil and batter are used up. Drain cakes on paper towel.
NOTE: Instead of cooking the corn cakes in oil, I just sprayed my griddle with Pam spray. No need to drain cakes on paper towel.
PULLED PORK
Pork Shoulder
1 medium onion
Salt
Fresh ground pepper
1 cup water
Slice up onion and layer the rings on the bottom of a crock-pot. Season all sides of the pork with salt and fresh ground pepper and put the meat on top of the sliced onions. Add about a cup of water and let cook for 7 hours. Shred port with fork and remove any excess fat.
ULTIMATE COLESLAW (Tyler Florence)
1 cup mayonnaise
1 TBL Dijon mustard
Drizzle extra-virgin olive oil
½ lemon, juiced
Salt and freshly ground black pepper
1 TBL red wine vinegar
1 TBL sugar or pinch
1 store bought bag shredded slaw mix
Mix the first 7 ingredients in a bowl with a whisk. Poor over slaw mix and toss until well covered. Allow to chill.
NOTE: coleslaw tastes better if made the day before.
To put together your “Red Neck” taco, start with a corn cake. Top with shredded pork and drizzle with BBQ sauce. Then add coleslaw on top of the pork. Or, you can eat each item separately on your plate.
NOTE: I had some left overs, so I made “Red Neck” heuvos rancheros the next morning…. Corn cake, black beans, pork, over easy egg, shredded cheese, green salsa, sour cream, green onions.
Friday, November 12, 2010
Beef Stew
2 TBL flour
1 lb beef or pork stew meat
2 TBL cooking oil
3 ½ cups vegetable juice cocktail
½ cup chopped onion
2 tsp instant beef bouillon granules
2 cloves garlic, minced
½ tsp dried basil, crushed
½ tsp dried thyme, crushed
2 ¼ cups cubed, peeled potatoes
2 cups sliced carrots
1 cup sliced celery
(This is the original recipe above. I also included peas and corn)
Place flour in a plastic bag. Add meat cubes, a few at a time, shaking to coat. In a large saucepan or Dutch oven brown meat, half at a time, in hot oil. Return meat to saucepan. Add juice cocktail, onion, bouillon granules, garlic, basil, and thyme. Bring to boiling; reduce heat. Cover; simmer 1 to 1 ¼ hours for beef (30 minutes for pork) or till meat is nearly tender. Add potatoes, carrots
and celery (peas and corn). Cover, simmer 30 minutes more. Skim fat. Makes 4 main-dish servings.
Crock-pot directions: Prepare and brown meat as above. In the bottom of a 4 quart crock-pot layer onion, potatoes, carrots and celery (and peas and corn).
Sprinkle with bouillon granules, garlic, basil and thyme; add meat. Pour 2 ½ cups vegetable juice cocktail over meat. Cover; cook on low heat setting for 10-12 hours
or till meat and vegetables are tender.
Notes:
1. Since this serves 4, I increased the ingredients by 1.5 times and included corn and peas.
2. You will probably want to add 3 ½ to 4 cups of the vegetable juice cocktail (depending on how brothy you like your soup)
3. When I made it in the crock-pot, it took <10 hours on low.
1 lb beef or pork stew meat
2 TBL cooking oil
3 ½ cups vegetable juice cocktail
½ cup chopped onion
2 tsp instant beef bouillon granules
2 cloves garlic, minced
½ tsp dried basil, crushed
½ tsp dried thyme, crushed
2 ¼ cups cubed, peeled potatoes
2 cups sliced carrots
1 cup sliced celery
(This is the original recipe above. I also included peas and corn)
Place flour in a plastic bag. Add meat cubes, a few at a time, shaking to coat. In a large saucepan or Dutch oven brown meat, half at a time, in hot oil. Return meat to saucepan. Add juice cocktail, onion, bouillon granules, garlic, basil, and thyme. Bring to boiling; reduce heat. Cover; simmer 1 to 1 ¼ hours for beef (30 minutes for pork) or till meat is nearly tender. Add potatoes, carrots
and celery (peas and corn). Cover, simmer 30 minutes more. Skim fat. Makes 4 main-dish servings.
Crock-pot directions: Prepare and brown meat as above. In the bottom of a 4 quart crock-pot layer onion, potatoes, carrots and celery (and peas and corn).
Sprinkle with bouillon granules, garlic, basil and thyme; add meat. Pour 2 ½ cups vegetable juice cocktail over meat. Cover; cook on low heat setting for 10-12 hours
or till meat and vegetables are tender.
Notes:
1. Since this serves 4, I increased the ingredients by 1.5 times and included corn and peas.
2. You will probably want to add 3 ½ to 4 cups of the vegetable juice cocktail (depending on how brothy you like your soup)
3. When I made it in the crock-pot, it took <10 hours on low.
Friday, September 10, 2010
Roasted Potatoes
potatoes (peeled or unpeeled)
salt and pepper
olive oil
rosemary and/or thyme
Cut potatoes in medium-sized chunks. Toss with olive oil and salt and pepper. Sprinkle a couple tsp of rosemary and/or thyme over the potatoes and toss to coat. Spray a cookie sheet with Pam and pour the seasoned potatoes out on the cookie sheet. Bake for about 30 min. at 350 until done.
salt and pepper
olive oil
rosemary and/or thyme
Cut potatoes in medium-sized chunks. Toss with olive oil and salt and pepper. Sprinkle a couple tsp of rosemary and/or thyme over the potatoes and toss to coat. Spray a cookie sheet with Pam and pour the seasoned potatoes out on the cookie sheet. Bake for about 30 min. at 350 until done.
Barbecued Spareribs
3-4 lbs. pork spareribs
1 Tbsp. salt
1/2 tsp. black pepper
2 onions, chopped
2 Tbsp. vinegar
1 tsp. chili powder
2 Tbsp. Worcestershire sauce
1/4 c. water
1/2 tsp. cayenne pepper
1/4 c. catsup
1 tsp. paprika
Sprinkle spareribs with salt and pepper. Place in a roaster and cover with onions. To make sauce, combine remaining ingredients and pour over meat. Cover and bake at 350 for about 2 hours. Baste and turn ribs once or twice. Uncover last half hour for browning. Makes 6 servings.
1 Tbsp. salt
1/2 tsp. black pepper
2 onions, chopped
2 Tbsp. vinegar
1 tsp. chili powder
2 Tbsp. Worcestershire sauce
1/4 c. water
1/2 tsp. cayenne pepper
1/4 c. catsup
1 tsp. paprika
Sprinkle spareribs with salt and pepper. Place in a roaster and cover with onions. To make sauce, combine remaining ingredients and pour over meat. Cover and bake at 350 for about 2 hours. Baste and turn ribs once or twice. Uncover last half hour for browning. Makes 6 servings.
Friday, July 9, 2010
Grilled Glazed Trout Sandwiches
¼ cup + 2 TBL Dijon mustard
¼ cup prepared horseradish, drained
2 TBL honey
4 – 6 ounce skinless salmon fillets *
Vegetable oil, for rubbing
Salt and fresh ground pepper
4 Kaiser rolls – split, toasted with glaze
4 red lettuce leaves
8 thick bacon slices, cooked until crisp
½ Granny Smith apple, cut into 12 thin slices
* for Meal Exchange, I substituted the salmon with trout. Follow the same recipe and cooking instructions. Note: I grill the trout with the skin on then remove after it’s
cooked and place on toasted roll.
Light a grill. In a small bowl, mix the mustard, horseradish and honey. Rub the salmon with oil and season with S&P. Grill the salmon over moderate heat, skinned side down, until lightly
browned, about 3 minutes. Turn and grill for 3 minutes longer, until the salmon is almost cooked through. Turn the salmon again and spread each fillet with 1 TBL of the horseradish glaze. Turn and grill until glazed, about 30 seconds.
Spread the remaining horseradish glaze on the rolls. Place a lettuce leaf, 2 crispy bacon strips and 3 slices of Granny Smith apple on each roll and set a salmon fillet on top. Close the
sandwiches and serve. Serve the remaining glaze on the side.
¼ cup prepared horseradish, drained
2 TBL honey
4 – 6 ounce skinless salmon fillets *
Vegetable oil, for rubbing
Salt and fresh ground pepper
4 Kaiser rolls – split, toasted with glaze
4 red lettuce leaves
8 thick bacon slices, cooked until crisp
½ Granny Smith apple, cut into 12 thin slices
* for Meal Exchange, I substituted the salmon with trout. Follow the same recipe and cooking instructions. Note: I grill the trout with the skin on then remove after it’s
cooked and place on toasted roll.
Light a grill. In a small bowl, mix the mustard, horseradish and honey. Rub the salmon with oil and season with S&P. Grill the salmon over moderate heat, skinned side down, until lightly
browned, about 3 minutes. Turn and grill for 3 minutes longer, until the salmon is almost cooked through. Turn the salmon again and spread each fillet with 1 TBL of the horseradish glaze. Turn and grill until glazed, about 30 seconds.
Spread the remaining horseradish glaze on the rolls. Place a lettuce leaf, 2 crispy bacon strips and 3 slices of Granny Smith apple on each roll and set a salmon fillet on top. Close the
sandwiches and serve. Serve the remaining glaze on the side.
Friday, June 11, 2010
Shrimp Fajitas
Shrimp
Sliced onions
Sliced peppers (red, orange and yellow)
Shredded cheese
Salsa
Sour cream
Lettuce
Cilantro
Limes (2)
Tortillas (corn and flour)
Lemon pepper
Black beans
To properly thaw shrimp: place bag of shrimp in fridge overnight. Drain. Do not force thaw under running water.
Thaw frozen vegetables and cheese in fridge overnight as well.
Drizzle a little bit of olive oil in skillet. Heat up and sauté thawed onions and peppers until tender. Added thawed shrimp. Sprinkle lemon pepper to taste. You can also squeeze fresh lime juice over shrimp and veggies. Don’t overcook. Shrimp is already cooked so you just want to warm through.
Warm up tortillas and black beans.
Serve shrimp/veggies on a warmed flour or corn tortilla. Top with cheese, salsa, sour cream, chopped up lettuce and cilantro. Add squeeze of lime. Black beans on the side.
Sliced onions
Sliced peppers (red, orange and yellow)
Shredded cheese
Salsa
Sour cream
Lettuce
Cilantro
Limes (2)
Tortillas (corn and flour)
Lemon pepper
Black beans
To properly thaw shrimp: place bag of shrimp in fridge overnight. Drain. Do not force thaw under running water.
Thaw frozen vegetables and cheese in fridge overnight as well.
Drizzle a little bit of olive oil in skillet. Heat up and sauté thawed onions and peppers until tender. Added thawed shrimp. Sprinkle lemon pepper to taste. You can also squeeze fresh lime juice over shrimp and veggies. Don’t overcook. Shrimp is already cooked so you just want to warm through.
Warm up tortillas and black beans.
Serve shrimp/veggies on a warmed flour or corn tortilla. Top with cheese, salsa, sour cream, chopped up lettuce and cilantro. Add squeeze of lime. Black beans on the side.
Friday, May 14, 2010
Asian Mushroom Lettuce Wraps
2 Tbsp vegetable oil
1 lb ground chicken or diced boneless, skinless chicken thigh meat
3 cups finely chopped white mushrooms
½ tsp ground ginger
1 ½ Tbsp crushed garlic
1/3 cup soy sauce
1/3 cup hoisin sauce
1/3 cup rice vinegar
1 romaine heart or iceberg lettuce, leaves separated
GARNISHES: grated carrots, diced cucumbers, chopped peanuts, chopped fresh mint, peanut sauce, hot chili oil
Heat vegetable oil in a large skillet over med-high heat. Add chicken and stir, breaking ground chicken into small pieces. Stir in mushrooms, ginger and garlic. Continue to stir and cook for about 4-5 minutes or until the mushroom liquid has evaporated.
Stir in soy sauce, hoisin sauce and vinegar. Reduce the heat and simmer for about 4-5 minutes to blend flavors. Transfer to a serving bowl.
Arrange lettuce leaves on a platter. Spoon the filling into the lettuce leaves and garnish as desired.
POT STICKERS
RECOMMENDED METHOD
1. Add 2 Tbsp vegetable oil to a non-stick skillet; coat pan evenly.
2. Place frozen pot stickers flat side down in a single layer.
3. Add 2/3 cup warm water. Cover and cook for 8 minutes or until water has evaporated.
4. Uncover, cook 1 minute or until golden brown
TRADITIONAL METHOD
1. Bring 8 cups of water to a boil
2. Add FROZEN pot stickers and stir.
3. Boil for 8 minutes. Drain and brown if desired.
To Brown: Add 1 Tbsp of cooking oil to non-stick pan. Turn heat to medium. Place boiled pot stickers flat side down and cook until golden brown.
1 lb ground chicken or diced boneless, skinless chicken thigh meat
3 cups finely chopped white mushrooms
½ tsp ground ginger
1 ½ Tbsp crushed garlic
1/3 cup soy sauce
1/3 cup hoisin sauce
1/3 cup rice vinegar
1 romaine heart or iceberg lettuce, leaves separated
GARNISHES: grated carrots, diced cucumbers, chopped peanuts, chopped fresh mint, peanut sauce, hot chili oil
Heat vegetable oil in a large skillet over med-high heat. Add chicken and stir, breaking ground chicken into small pieces. Stir in mushrooms, ginger and garlic. Continue to stir and cook for about 4-5 minutes or until the mushroom liquid has evaporated.
Stir in soy sauce, hoisin sauce and vinegar. Reduce the heat and simmer for about 4-5 minutes to blend flavors. Transfer to a serving bowl.
Arrange lettuce leaves on a platter. Spoon the filling into the lettuce leaves and garnish as desired.
POT STICKERS
RECOMMENDED METHOD
1. Add 2 Tbsp vegetable oil to a non-stick skillet; coat pan evenly.
2. Place frozen pot stickers flat side down in a single layer.
3. Add 2/3 cup warm water. Cover and cook for 8 minutes or until water has evaporated.
4. Uncover, cook 1 minute or until golden brown
TRADITIONAL METHOD
1. Bring 8 cups of water to a boil
2. Add FROZEN pot stickers and stir.
3. Boil for 8 minutes. Drain and brown if desired.
To Brown: Add 1 Tbsp of cooking oil to non-stick pan. Turn heat to medium. Place boiled pot stickers flat side down and cook until golden brown.
Friday, April 9, 2010
Spaghetti
Olive oil tomatoes, diced (or canned diced tomatoes)
Garlic, chopped/minced tomato sauce/paste
Onion, ½ a med size, chopped ~1 tsp basil
Mushrooms, sliced ~1 tsp oregano
Olives, sliced S&P
Zucchini, diced spaghetti pasta
Artichokes, chopped Italian sausages
In a large skillet, drizzle olive oil in pan. Heat your oil up before you start sautéing your vegetables. Start with the garlic, then onions, mushrooms, olives, zucchini, artichokes and any other vegetable you care to add. I add the vegetables one at a time, cooking them down. I typically add the basil and oregano after the mushrooms, then S&P after I’ve added all the vegetables. Add your diced tomatoes and cook all veggies for about 15 mins. Add tomato sauce and paste to your desired thickness. You can use the Italian style sauce/paste, too. Cover and simmer on low for about 1-1.5 hours, stirring occasionally.
Cook pasta according to directions.
Italian sausages: pierce the skin with a fork and drop carefully into boiling water. Cook for about 25 mins. Remove from water and remove any excess water with a paper towel. In a skillet, heat up some olive oil and brown the sausages on all sides. You can serve the sausages whole on top of your spaghetti or slice them up and add them to your sauce.
From frozen: thaw the spaghetti sauce and heat up in a pan. Prepare the pasta according to directions. The sausages have already been boiled. So you can brown them in a skillet and serve whole or slice and add to sauce. Serve with parm cheese and bread.
Garlic, chopped/minced tomato sauce/paste
Onion, ½ a med size, chopped ~1 tsp basil
Mushrooms, sliced ~1 tsp oregano
Olives, sliced S&P
Zucchini, diced spaghetti pasta
Artichokes, chopped Italian sausages
In a large skillet, drizzle olive oil in pan. Heat your oil up before you start sautéing your vegetables. Start with the garlic, then onions, mushrooms, olives, zucchini, artichokes and any other vegetable you care to add. I add the vegetables one at a time, cooking them down. I typically add the basil and oregano after the mushrooms, then S&P after I’ve added all the vegetables. Add your diced tomatoes and cook all veggies for about 15 mins. Add tomato sauce and paste to your desired thickness. You can use the Italian style sauce/paste, too. Cover and simmer on low for about 1-1.5 hours, stirring occasionally.
Cook pasta according to directions.
Italian sausages: pierce the skin with a fork and drop carefully into boiling water. Cook for about 25 mins. Remove from water and remove any excess water with a paper towel. In a skillet, heat up some olive oil and brown the sausages on all sides. You can serve the sausages whole on top of your spaghetti or slice them up and add them to your sauce.
From frozen: thaw the spaghetti sauce and heat up in a pan. Prepare the pasta according to directions. The sausages have already been boiled. So you can brown them in a skillet and serve whole or slice and add to sauce. Serve with parm cheese and bread.
Friday, March 12, 2010
Couscous
Box of Couscous
Broccoli
Tomato
Dice up the tomato and broccoli into small pieces. Microwave on high for 2-3 minutes (long enough to lightly cook them). Prepare couscous as indicated on the box. When couscous is done cooking, add the broccoli and tomatoes. Mix together and let stand for 5 minutes then serve.
Broccoli
Tomato
Dice up the tomato and broccoli into small pieces. Microwave on high for 2-3 minutes (long enough to lightly cook them). Prepare couscous as indicated on the box. When couscous is done cooking, add the broccoli and tomatoes. Mix together and let stand for 5 minutes then serve.
Tilapia
Tilapia
¼ cup butter, melted
Parmesan cheese, grated
Italian bread crumbs
lemon
Preheat oven to 400°. Remove loins from vacuum pack and place on a cooking pan or casserole dish.
Brush lightly with melted butter and sprinkle with bread crumbs, or your favorite seasoning, on each side. Then sprinkle with parmesan cheese.
Bake for 30-35 minutes, or until done. Fully cooked fish is opaque and flakes easily with a fork. Let stand for 2 minutes then serve.
After you remove the fish from the oven, squeeze fresh lemon over the fish.
¼ cup butter, melted
Parmesan cheese, grated
Italian bread crumbs
lemon
Preheat oven to 400°. Remove loins from vacuum pack and place on a cooking pan or casserole dish.
Brush lightly with melted butter and sprinkle with bread crumbs, or your favorite seasoning, on each side. Then sprinkle with parmesan cheese.
Bake for 30-35 minutes, or until done. Fully cooked fish is opaque and flakes easily with a fork. Let stand for 2 minutes then serve.
After you remove the fish from the oven, squeeze fresh lemon over the fish.
Friday, February 12, 2010
Carrot Cake
Lion House Cookbook
1 cup sugar
½ cup oil (I use applesauce)
2 eggs, beaten
1½ cups grated carrots
1 cup unsifted flour (I use whole wheat flour)
½ tsp salt
1 tsp baking soda
1 tsp cinnamon
¼ cup each ground coconut, nuts and raisins (I use ½ cup each)
Combine sugar and oil. Add eggs. Mix well. Add grated carrots. Slowly stir in sifted dry ingredients. Add ground coconut, nuts and raisins. Pour batter into lightly greased and floured 9x9 inch square cake pan. Bake at 400° for 20-30 minutes, or until tests done. Eat cake as is or you can frost with a cream cheese frosting.
1 cup sugar
½ cup oil (I use applesauce)
2 eggs, beaten
1½ cups grated carrots
1 cup unsifted flour (I use whole wheat flour)
½ tsp salt
1 tsp baking soda
1 tsp cinnamon
¼ cup each ground coconut, nuts and raisins (I use ½ cup each)
Combine sugar and oil. Add eggs. Mix well. Add grated carrots. Slowly stir in sifted dry ingredients. Add ground coconut, nuts and raisins. Pour batter into lightly greased and floured 9x9 inch square cake pan. Bake at 400° for 20-30 minutes, or until tests done. Eat cake as is or you can frost with a cream cheese frosting.
Sarah Salad
Lion House Cookbook
1 head iceberg lettuce
3 strips bacon
5 oz frozen peas
¼ tsp sugar
½ tsp salt
¼ tsp pepper
½ cup shredded Swiss cheese (or cut 2.5 oz in strips)
2/3 cup chopped green onion
¼ cup mayonnaise
¼ cup salad dressing
Wash and drain lettuce. Dry thoroughly. Dice bacon and sauté until crisp; drain on paper towels. Run hot water over frozen peas and drain. Tear lettuce into bite-size pieces into salad bowl. Sprinkle with sugar, salt and pepper. Add peas, cheese, onion, mayonnaise, and salad dressing. (These ingredients may be layered, if desired, with the mayonnaise spread on last. Cover tightly and refrigerate overnight.) Chill. Toss when ready to serve and garnish with bacon.
1 head iceberg lettuce
3 strips bacon
5 oz frozen peas
¼ tsp sugar
½ tsp salt
¼ tsp pepper
½ cup shredded Swiss cheese (or cut 2.5 oz in strips)
2/3 cup chopped green onion
¼ cup mayonnaise
¼ cup salad dressing
Wash and drain lettuce. Dry thoroughly. Dice bacon and sauté until crisp; drain on paper towels. Run hot water over frozen peas and drain. Tear lettuce into bite-size pieces into salad bowl. Sprinkle with sugar, salt and pepper. Add peas, cheese, onion, mayonnaise, and salad dressing. (These ingredients may be layered, if desired, with the mayonnaise spread on last. Cover tightly and refrigerate overnight.) Chill. Toss when ready to serve and garnish with bacon.
Lion House Rolls
Keep dough frozen until ready to bake. Spray a 9x13 baking pan with non-stick cooking spray. Place rolls evenly apart with the end of the roll facing down and facing the same direction. Cover lightly with plastic wrap. Let rolls rise for 3-5 hours, until double in size. Actual time will depend on the temperature of your kitchen. Preheat oven to 375°. Carefully remove plastic wrap. Bake rolls 15-18 minutes until golden brown. Remove rolls from oven and brush lightly with melted butter.
SPEED METHOD: place rolls in pan as indicated above. Do not cover. Preheat oven to 200°. Boil 1 quart of water, place in a shallow pan on bottom rack of oven. Place pan of frozen rolls on the top rack. Let dough rise about 1 hour, or until double in size. Do not allow to rise too high. Rolls will raise more as they bake. Remove rolls from oven and preheat the oven to 375°. Bake as indicated above.
After baking and cooling rolls place in plastic bags. They may be stored in the refrigerator for 4 days or frozen.
SPEED METHOD: place rolls in pan as indicated above. Do not cover. Preheat oven to 200°. Boil 1 quart of water, place in a shallow pan on bottom rack of oven. Place pan of frozen rolls on the top rack. Let dough rise about 1 hour, or until double in size. Do not allow to rise too high. Rolls will raise more as they bake. Remove rolls from oven and preheat the oven to 375°. Bake as indicated above.
After baking and cooling rolls place in plastic bags. They may be stored in the refrigerator for 4 days or frozen.
Canadian Cheese Soup
From Lion House Cookbook
½ cup chopped onions
¼ cup butter or margarine
¼ cup flour
1½ TBL cornstarch
½ tsp paprika
½ tsp salt
¼ tsp white pepper
1 quart milk, heated
1 quart chicken stock, heated
¾ cup diced carrots, cooked
¾ cup diced celery, cooked
1 cup shredded sharp cheese
¼ cup chopped parsley
Sauté onion in melted butter until transparent but not brown (5-10 minutes). Add flour, cornstarch, paprika, salt and pepper. Cook on low heat for about 10 minutes. Add milk and chicken stock and cook, stirring continuously, until thickened. Chop the cooked vegetables very fine, or mash slightly. Add them to milk mixture. Taste to correct seasonings. Just before serving, stir in shredded cheese and chopped parsley (optional). Amount of vegetable may be increased to 1 cup if thicker soup is desired.
I added some cooked long grain rice, cooked/cubed chicken, grated swiss and sharp cheddar cheese for a heartier soup.
½ cup chopped onions
¼ cup butter or margarine
¼ cup flour
1½ TBL cornstarch
½ tsp paprika
½ tsp salt
¼ tsp white pepper
1 quart milk, heated
1 quart chicken stock, heated
¾ cup diced carrots, cooked
¾ cup diced celery, cooked
1 cup shredded sharp cheese
¼ cup chopped parsley
Sauté onion in melted butter until transparent but not brown (5-10 minutes). Add flour, cornstarch, paprika, salt and pepper. Cook on low heat for about 10 minutes. Add milk and chicken stock and cook, stirring continuously, until thickened. Chop the cooked vegetables very fine, or mash slightly. Add them to milk mixture. Taste to correct seasonings. Just before serving, stir in shredded cheese and chopped parsley (optional). Amount of vegetable may be increased to 1 cup if thicker soup is desired.
I added some cooked long grain rice, cooked/cubed chicken, grated swiss and sharp cheddar cheese for a heartier soup.
Friday, December 11, 2009
Chocolate Filled Cupcakes
Filling: add the following ingredients in a medium bowl, mix well and set aside
8 oz cream cheese, softened
1 egg
1/3 cup sugar
dash salt
1 cup chocolate chips
Cake dough: add the following ingredients in a large bowl and mix well with whisk.
1 ½ cup flour
1 cup sugar
¼ cup cocoa
1 tsp salt
Then add the following ingredients and blend well:
1 cup warm water
1 TBL vinegar
1 stick melted margarine
Line muffin tin with about 18 cupcake liners. Fill ½ full with cake dough. Top with a heaping tablespoon of filling. Bake 15-18 mins at 350°.
8 oz cream cheese, softened
1 egg
1/3 cup sugar
dash salt
1 cup chocolate chips
Cake dough: add the following ingredients in a large bowl and mix well with whisk.
1 ½ cup flour
1 cup sugar
¼ cup cocoa
1 tsp salt
Then add the following ingredients and blend well:
1 cup warm water
1 TBL vinegar
1 stick melted margarine
Line muffin tin with about 18 cupcake liners. Fill ½ full with cake dough. Top with a heaping tablespoon of filling. Bake 15-18 mins at 350°.
Spinach Ravioli Lasagna with Pesto Panko Bread Crumbs
Spinach Ravioli Lasagna
1 - 23oz jar Alfredo Sauce (your favorite brand)
1 - 38oz pkg Spinach & Cheese Ravioli from Costco (cooked according to package directions)
¼ cup Basil Pesto
1 cup roasted red peppers, sliced in ½ inch strips (or chopped)
Pesto Panko Bread Crumbs
1 cup Panko bread crumbs
½ cup basil pesto
1 cup shredded mozzarella cheese
¼ cup grated parmesan cheese
1. Preheat oven to 350°F. Coat a 9x13 pan with cooking spray
2. To prepare bread crumbs, mix all ingredients in a small bowl until thoroughly combined. Set aside.
3. Smooth 1/3 of the jar of Alfredo sauce over the bottom of the prepared pan.
4. Layer 18 of the ravioli in slightly overlapping rows (3 across, 6 lengthwise)
5. Smooth 1/3 of the jar of Alfredo sauce over the ravioli. Dot with pesto.
6. Layer the remaining ravioli in slightly overlapping rows (3 across, 6 lengthwise). Tuck any extra ravioli into this layer.
7. Smooth 1/3 of the jar of Alfredo sauce over the ravioli.
8. Place red pepper strips (or chopped) evenly across the top. Sprinkle with Pesto Panko Bread Crumbs.
9. Cover with foil and bake until the sauce is bubbling, about 35 minutes. Remove the foil and broil until the bread crumbs are lightly browned.
10. Let the lasagna rest for about 5 minutes before serving.
Makes 12 servings (cut ingredients in half to serve 6)
Note 1: Pesto Panko Bread Crumbs can also be used as a topping for baked chicken or fish.
Note 2: Instead of boiling the ravioli, I steam the ravioli for about 5 mins… they tend to stay in tact better
Note 3: I also prefer red & white sauce vs. straight Alfredo. I mix a can of diced tomatoes with the Alfredo.
1 - 23oz jar Alfredo Sauce (your favorite brand)
1 - 38oz pkg Spinach & Cheese Ravioli from Costco (cooked according to package directions)
¼ cup Basil Pesto
1 cup roasted red peppers, sliced in ½ inch strips (or chopped)
Pesto Panko Bread Crumbs
1 cup Panko bread crumbs
½ cup basil pesto
1 cup shredded mozzarella cheese
¼ cup grated parmesan cheese
1. Preheat oven to 350°F. Coat a 9x13 pan with cooking spray
2. To prepare bread crumbs, mix all ingredients in a small bowl until thoroughly combined. Set aside.
3. Smooth 1/3 of the jar of Alfredo sauce over the bottom of the prepared pan.
4. Layer 18 of the ravioli in slightly overlapping rows (3 across, 6 lengthwise)
5. Smooth 1/3 of the jar of Alfredo sauce over the ravioli. Dot with pesto.
6. Layer the remaining ravioli in slightly overlapping rows (3 across, 6 lengthwise). Tuck any extra ravioli into this layer.
7. Smooth 1/3 of the jar of Alfredo sauce over the ravioli.
8. Place red pepper strips (or chopped) evenly across the top. Sprinkle with Pesto Panko Bread Crumbs.
9. Cover with foil and bake until the sauce is bubbling, about 35 minutes. Remove the foil and broil until the bread crumbs are lightly browned.
10. Let the lasagna rest for about 5 minutes before serving.
Makes 12 servings (cut ingredients in half to serve 6)
Note 1: Pesto Panko Bread Crumbs can also be used as a topping for baked chicken or fish.
Note 2: Instead of boiling the ravioli, I steam the ravioli for about 5 mins… they tend to stay in tact better
Note 3: I also prefer red & white sauce vs. straight Alfredo. I mix a can of diced tomatoes with the Alfredo.
Friday, November 13, 2009
Hurry Up Chicken Pot Pie
Recipe from Paula Deen
2 cups Chopped cooked chicken breast
2 Hard boiled eggs, sliced
½ cup Thinly sliced carrots
½ cup Frozen green peas
1 can Cream of chicken soup
1 cup Chicken broth
S&P to taste
1½ cups Instant Biscuit mix
1 cup Milk
1 stick Melted butter
Melanie’s version of the recipe
2 cups Chopped cooked chicken breast
½ cup Pearl onions
½ cup Chopped mushrooms
½ cup Sliced celery
1 cup Frozen green peas
1 cup Yukon potatoes, diced
1 cup Fresh (or frozen) carrots, diced
1 cup Frozen white corn
1 can Cream of chicken soup
1 cup Chicken broth
S&P to taste
2 cups Instant Biscuit mix
1¼ - 1½ cups Milk
½ stick Melted butter
Preheat oven to 375 degrees
In a greased 2-quart casserole (or larger if adding more vegetables), layer the chicken, eggs, carrots, and peas (or any vegetables of your choice). Mix the soup, chicken broth, and season with S&P, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30-40 minutes.
NOTE: since I added potatoes and quite a few other vegetables, I sautéed all the vegetables together until tender… starting with the potatoes, mushrooms, carrots and celery. Then I added the frozen pearl onions, peas and corn. You can also blanch or microwave the potatoes (so they are tender) before adding them to the pot pie.
Other vegetable suggestions: broccoli, cauliflower; can sauté garlic as well
From the freezer: defrost completely. If desired, melt a ½ stick of butter and drizzle over the topping. Bake in a preheated 375° oven for approx 45 minutes (can take up to an hour if it’s still a little frozen). Cook until the topping is golden brown.
2 cups Chopped cooked chicken breast
2 Hard boiled eggs, sliced
½ cup Thinly sliced carrots
½ cup Frozen green peas
1 can Cream of chicken soup
1 cup Chicken broth
S&P to taste
1½ cups Instant Biscuit mix
1 cup Milk
1 stick Melted butter
Melanie’s version of the recipe
2 cups Chopped cooked chicken breast
½ cup Pearl onions
½ cup Chopped mushrooms
½ cup Sliced celery
1 cup Frozen green peas
1 cup Yukon potatoes, diced
1 cup Fresh (or frozen) carrots, diced
1 cup Frozen white corn
1 can Cream of chicken soup
1 cup Chicken broth
S&P to taste
2 cups Instant Biscuit mix
1¼ - 1½ cups Milk
½ stick Melted butter
Preheat oven to 375 degrees
In a greased 2-quart casserole (or larger if adding more vegetables), layer the chicken, eggs, carrots, and peas (or any vegetables of your choice). Mix the soup, chicken broth, and season with S&P, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30-40 minutes.
NOTE: since I added potatoes and quite a few other vegetables, I sautéed all the vegetables together until tender… starting with the potatoes, mushrooms, carrots and celery. Then I added the frozen pearl onions, peas and corn. You can also blanch or microwave the potatoes (so they are tender) before adding them to the pot pie.
Other vegetable suggestions: broccoli, cauliflower; can sauté garlic as well
From the freezer: defrost completely. If desired, melt a ½ stick of butter and drizzle over the topping. Bake in a preheated 375° oven for approx 45 minutes (can take up to an hour if it’s still a little frozen). Cook until the topping is golden brown.
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