Thursday, December 3, 2009
Pork Fried Rice
Pork Fried Rice
1/2 c oil (I used a mix of sesame and olive oil)
3 boneless, skinless pork chops, cooked, finely diced (I used about 1/4 inch squares)
4 cups cooked rice, cooled
1 c frozen mixed vegetables
2 T soy sauce
1 t onion powder
2 eggs, beaten
Heat the oil to smoking in a thick skillet or a wok. You can use a cover to prevent major oil splatter. Add the cooked rice, and stir fry for 6 minutes. Add the pork and frozen vegetables, and heat for 5 minutes, or until vegetables are softened, stirring occasionally. Add the soy sauce and onion powder. Turn heat to high, and slowly pour in eggs. Stir to be sure eggs are distributed throughout the rice. Cook until egg whites turn white.
Friday, October 30, 2009
Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies
1 c canned pumpkin
1 c white sugar
1/2 c vegetable oil
1 egg
2 c all-purpose flour
2 t baking powder
2 t ground cinnamon
1/2 t salt
1 t baking soda
1 t milk
1 T vanilla extract
2 c semisweet chocolate chips
1. Preheat oven to 350 degrees. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir into dry ingredients. Add flour mixture to pumpkin mixture and mix well.
2. Add vanilla and chocolate chips.
3. Drop by heaping spoonful on greased cookie sheet and bake for approximately 10 minutes or until lightly brown. (cookies will be slightly soft, but will no longer be shiny)
makes ~2 dozen medium sized cookies
Monday, October 26, 2009
Apricot, Pecan, & White Chocolate Bread
Apricot, Pecan, & White Chocolate Bread
1/2 c snipped dried apricots
2 c all-purpose flour
1 c sugar
1 T baking powder
1/2 t salt
1 egg, lightly beaten
1 c milk
1/4 c cooking oil
1/2 c chopped toasted pecans
1/2 c white chocolate baking pieces
1. In a small bowl, combine dried apricots and enough boiling water to cover. Let stand for 15 minutes, then drain.
2. Meanwhile, preheat oven to 350 degrees. Grease a 9x5x3 loaf pan (or use foil as the original recipe calls for). In a large bowl, combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture; set aside.
3. In a medium bowl, combine egg, milk, and oil. Add liquids all at once to flour mixture. Stir just until moistened (may still be lumpy). Fold in pecans, baking pieces, and drained apricots. Spoon batter into the prepared pan.
4. Bake 60-65 minutes or until a toothpick inserted near the center comes out clean.
5. Cool bread completely on wire rack (may cool 10 min in pan before removing). Wrap and store until serving. Slice and enjoy!
Wednesday, October 14, 2009
Salmon Adventures, Part IV (Honey Mustard Salmon)
Honey Mustard Salmon
4-4 oz salmon fillets
3 T honey dijon mustard
salt and pepper to taste
1/4 c Italian style bread crumbs
1/4 c melted butter
1. Preheat oven to 400 degrees. Line a shallow baking pan with foil for easy cleanup. (If you don't use nonstick spray, the skin should stick to the foil so you can serve just the fillet.)
2. Place the fillets skin side down in the baking pan, and spread with a thin layer of the honey dijon mustard.
3. Season with salt and pepper if desired. Cover with Italian bread crumbs.
4. Drizzle with butter before placing in the oven for 15 minutes or until the salmon flakes easily with a fork.
Friday, September 25, 2009
Salmon Adventures, Part III (Tsatsiki Salmon)
Tsatsiki Salmon
3/4 cup cubed, seeded, peeled cucumber
1 cup fat-free sour cream or yogurt
1 T chopped green onions or chives
1/4 t dried dill
1 t lemon juice
1/4 t salt
4 salmon filets
salt and pepper to taste
Combine first 6 ingredients in small bowl. Cover and chill 30 minutes.
Sprinkle fish with salt and pepper. Place fish, skin side up, on grill rack coated with cooking spray. Grill 6 minutes. Turn fish over, grill 4 more minutes.
Serve with sauce on the side.
***Note-May also add 1/2 teaspoon horseradish before chilling for a little extra kick!
Thursday, September 24, 2009
Beef and Bean Enchilada Casserole
Beef and Bean Enchilada Casserole
1/2 lb lean ground beef
1/2 c chopped onion (I left this out and didn't miss it)
1 tsp chili powder
1/2 tsp ground cumin
1 15 oz can black beans (or pinto), drained and rinsed
1 4 oz can diced green chili peppers
1 8 oz carton sour cream or light sour cream (less if desired)
2 Tbsp all-purpose flour
1/4 tsp garlic powder
8 6-in corn tortillas
1 10 oz can enchilada sauce (or 1 10-1/2 oz can tomoato puree)
1 c shredded cheddar cheese
1. In a large skillet, cook the ground beef, onion, chili powder, and cumin unti meat is no longer pink and onion is tender. Drain. Stir in beans and undrained chili peppers. Set aside.
2. In a small mixing bowl, stir together sour cream, flour, and garlic powder until combined. Set aside.
3. Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap and chill in refrigerator for up to 24 hours.
4. To finish and serve: Preheat oven to 350 degrees. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35-40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 additional minutes.
Makes 6-8 servings.
Monday, September 7, 2009
Chocolate Glazed Donut Muffins
My cousin invited us to a brunch for the long Labor Day weekend. I always feel empty-handed unless I bring something, but I figured they'd have all the main food...what to bring? A no-brainer, once I saw this recipe here! It's like the joy of a donut without the deep-fried ugliness! They turned out really well, and the only change I might make would be to put less dough in the muffin tins to increase the ratio of "glaze" to "donut". You'll want to try this one with a glass of milk!
Chocolate Glazed Donut Muffins
2 cup flour
1 cup sugar (slightly less)
1 T baking powder
1 t salt
1/4 t Allspice
1/4 tsp nutmeg
2 eggs
1/4 cup canola oil
1/4 cup melted butter
3/4 cup milk
1 tsp vanilla extract
Heat oven to 350 degrees.
Sift the dry ingredients together in a large bowl.
In a separate bowl, combine the eggs, oil, butter, milk and vanilla. Add to dry ingredients, combining gently until smooth.
Grease the muffin pans. Divide the batter between the muffin cups.
Bake for about 18 minutes or until a toothpick comes out clean.
Cool in pan on rack for about 5 minutes, then turn on out on rack to cool. Cool completely before glazing.
Chocolate Glaze
1/2 cup (3 ounces) semisweet chocolate chips
2 tablespoons (1 ounce) butter
1 tablespoon plus 1 teaspoon light corn syrup
1/4 teaspoon vanilla extract
Melt the ingredients together in a heat-safe glass bowl over a pot of simmering water, stirring often.
Pour glaze into small, shallow bowl. Dip muffin tops in glaze and set upright. Decorate with sprinkles, if desired, while glaze is still sticky. Let sit until glaze firms. Enjoy!
Tuesday, September 1, 2009
Better-than-Brownies Chocolate Cookies
I had a fun girls' getaway planned with my best friend, and I wanted to make some treats to bring with. It turns out, I only had time to make one, but it was SOOOOO worth it! This cookie has everything going for it...lots of rich chocolate flavor, soft brownie texture, and melted chocolate goodness! Warning: You Cannot Possibly Eat Just One! Be sure you've got a glass of milk nearby, 'cause this one's rich! I found the recipe here, and wouldn't change a thing.
Better-than-Brownies Chocolate Cookies
Makes 24 large cookies
2-2/3 cups (about 16 ounces) bittersweet chocolate, chopped
4 tablespoons unsalted butter, at room temperature
4eggs
1-1/3 cups granulated sugar
1 teaspoon vanilla extract
½ cup all-purpose flour
½ teaspoon baking powder
1 cup semisweet or bittersweet chocolate chips
1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper or a silicone baking mat.
2. Put the chocolate and butter in a heatproof bowl and set it over a saucepan of barely simmering water, stirring occasionally, until completely melted and smooth.
3. In the meantime, stir together the eggs, vanilla and sugar in a medium bowl. Set aside.
4. In a small bowl, sift together the flour and baking powder.
5. Add the melted chocolate mixture to the egg mixture and stir to combine well. Slowly add the dry ingredients, folding them into the batter. Once all of the flour is incorporated, stir in the chocolate chips.
6. Scoop 1½ tablespoons of dough (a medium cookie scoop’s worth) onto prepared baking sheets. Bake for 10-12 minutes or until they are firm on the outside. Like brownies, do not overbake! Leave to cool completely on the baking sheets.
Thursday, August 20, 2009
Salmon Adventures, Part II (Blackened Salmon Fillets)
Blackened Salmon Fillets
2 tablespoons ground paprika
1/2 tablespoon ground cayenne pepper
1/2 tablespoon onion powder
2 teaspoons salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
4 salmon fillets, skin and bones removed
1/4 cup unsalted butter, melted
1. In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
2. Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.
3. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.
Wednesday, August 19, 2009
Pioneer Woman's Baked Mac & Cheese
Don't let that affect your opinion of this dish, though. It is delicious! (Just ask my husband). It makes a LOT of macaroni, so we were eating it off and on for almost a week. Luckily, it reheats very well! This is a good compromise on kid-friendly comfort food with a very adult twist. This would go really well with ham, if you don't want this to be your main dish. The original recipe can be found here.
Macaroni & Cheese
Preheat oven to 350 degrees
4 cups dried macaroni
1/4 cup (1/2 stick, 4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (more if desired)
1 egg, beaten
1 pound cheese, grated
1/2 teaspoon salt (more to taste)
1/2 teaspoon seasoned salt (more to taste)
1 teaspoon ground black pepper
(optional) dashes of: cayenne pepper, paprika, thyme
Cook macaroni just until very firm. Drain and set aside.
In a large pot, melt the butter and whisk in flour. Cook for five minutes over medium-low heat, whisking constantly and being careful not to burn. Pour in milk and add mustard. Whisk until smooth. Cook 5 minutes or until very thick. Reduce heat to low.
In a small bowl, beat egg. Temper the egg by slowly adding 1/4 cup of the warm sauce, whisking constantly until smooth. Pour the egg mixture back into the sauce, whisking constantly until smooth.
Add cheese, and stir to melt. Add salt, pepper, and spices until seasoned to taste. Add drained cooked macaroni to the pot and stir to combine.
Pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.
Zucchini Ravioli Lasagna
Zucchini Ravioli Lasagna
2-3 medium zucchini, cut lengthwises into 1/4-inch thick slices
1 pkg (26 oz) frozen large cheese ravioli
3 t olive oil
1 small onion, chopped
8 oz lean ground beef
1 jar (26 oz) tomato-basil sauce
1 c shredded part-skim mozzarella cheese
1/4 c freshly grated Parmesan cheese
1. Preheat oven to 375 degrees. Line cookie sheet with paper towels. Grease 2-quart ceramic baking dish (or 9x13).
2. Heat large covered pot of water to a boil over high heat. Add zucchini and cook 5 minutes. With tongs or slotted spoon, remove zucchini and lay out on prepared cookie sheet to drain. Return water to boiling, and add ravioli. Cook until ravioli rise to top (see package for approx time).
3. Meanwhile, in a large saucepan, heat 2 t oil over medium heat. Add onion and cook 8-10 minutes or until tender and lightly browned. Transfer to small bowl. In the same saucepan, add remaining oil and cook beef over medium-high heat 3-4 minutes or until browned, breaking up beef with spoon. Stir in tomato sauce and onion. Heat to boiling.
4. Drain ravioli; return to saucepot. Add meat sauce to ravioli and stir until combined.
5. In prepared baking dish, arrange half the zucchini; top with ravioli (arrange as carefully or randomly as you prefer); sprinkle with half the mozzerella and half the Parmesan. Repeat layers. Bake 20 minutes or until hot in the center and golden and bubbly on top.
Thursday, August 13, 2009
Salsa Chicken
Salsa Chicken
1-1/4 lb boneless, skinless chicken breast, cut in strips
2 T oil for cooking
1 pkg taco seasoning
1/3 c apricot or peach preserves (or whatever you have)
1 can (14.5 oz) diced tomatoes
In a resealable plastic bag, toss chicken with taco seasoning to coat. Heat the oil in a large skillet, and cook the chicken 5-6 minutes or until done. Stir in tomatoes and preserves. Cover, and simmer for 10 minutes.
Friday, August 7, 2009
Rolled Flank Steak
Seriously, this is one that is worth the splurge for some flank steak. I promise!
Rolled Flank Steak
2 lb butterflied flank steak
1/4 c soy sauce
1/2 c oil
8 slices thin provelone
6 strips thick cut bacon
1/2 red bell pepper, thinly sliced
1 small zucchini, thinly sliced
spinach
sliced mushrooms
Marinate the steak in the soy sauce and oil for 4 hours.
Lay the steak on the counter, with the grain running horizontally (not away from you). Layer the steak with the provelone, bacon, spinach, and veggies. Roll steak away from you so the side is a pinwheel. Tie with twine every 2 inches. (I didn't have twine, so I used skewers to hold it together). Cook in a greased 9x13 baking dish at 350 for 1 hour, or until 145 degrees. Let the steak rest for 5-10 minutes before cutting into 1-inch pinwheels to serve.
Wednesday, August 5, 2009
Beer Burgers!
The original recipe for "Zippy Burgers" was found online here. I did not like all the chili powder, and will experiment next time with other seasonings.
Beer Burgers
1 lb ground beef
1/4 c beer
1/2 t crushed red pepper flakes
2 T Worcestershire
1 t onion powder
1/4 t salt
1/4 t pepper
Seasoning to taste (I may try cayenne next time)
Mix all ingredients except the beef. Add the beef and mix well. Form 4 patties, and grill to taste. Top with sauteed mushrooms and swiss, and barbecue sauce if desired (mozzerella would taste excellent on this as well). Enjoy!
Saturday, July 18, 2009
Salmon Adventures Part I (Salmon Tango)
Salmon Tango
1/4 c melted butter
1/4 c brown sugar
1 T soy sauce
2 T lemon juice
2 T white wine
1-1/4 lb salmon fillets
Directions
1. In a medium glass bowl, mix together butter, brown sugar, soy sauce, lemon juice and white wine.
2. Place salmon fillets in a large resealable plastic bag, and cover with marinade. Marinate in the refrigerator at least 1 hour, turning once.
3. Preheat an outdoor grill for high heat, and lightly oil grate.
4. Grill salmon fillets 6 to 8 minutes, turning once, until easily flaked with a fork. Baste with marinade while grilling.