Ingredients
1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil
Directions
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.
Source
Sunday, February 28, 2010
Stuffed Albacore
This is my lunch for the week, it is actually really good with the orange juice.
Ingredients
2 6 oz. cans low-sodium chunk white tuna
3 oz. shredded reduced fat cheddar cheese
3 tbsp. reduced fat mayonnaise
1/2 cup chopped celery
2 tbsp. orange juice
4 pita pockets
Directions
Dump the tuna, cheese, and celery into a bowl. Mix with the mayo and OJ. Stuff 1/4 mixture into each of the pita pockets
Source: A Man, A Can, A Plan, Rodale, 2002.
Thursday, February 25, 2010
Tuna Roma
Ingredients
2 6 oz cans low-sodium chunk white tuna
16-oz box ziti, cooked according to the package directions
15 oz jar spaghetti sauce with muchrooms
1 cup shredded low fat mozzarella cheese
Directions
In a large bowl, toss together the tuna, prepared pasta, sauce, and half of the mozzarella. Cover with waxed paper and nuke on high for 4 minutes, rotating the dish halfway through. Sprinkle the remaining cheese on top. Let stand, covered, to melt the cheese.
Source: A Man, A Can, A Plan, Rodale Books, 2002.
My family had left over tomato sauce from a white fish recipe so we used that. Also, I did not use the microwave, I heated up the sauce on the stove.
Garlic Pull-Apart Bread
Ingredients
1 cup half-and-half
1 tablespoon sugar
1 (1/4-ounce) package active dry yeast
2 1/2 cups bread flour
1 teaspoon salt
2 tablespoons unsalted butter
6 to 8 garlic cloves, minced or pressed
Directions
1. Heat half-and-half in a saucepan over low heat until lukewarm. Pour into mixing bowl. Add sugar and yeast and let stand until yeast foams, about 5 minutes.
2. Add 1 cup flour and salt and mix well. Add remaining flour and mix until a workable dough results, adding water if necessary. Knead by hand on a lightly floured surface 10 minutes or with a mixer fitted with dough hooks until dough cleanly pulls away from sides of bowl. Let rest 10 minutes.
3. Melt butter in a small skillet over medium heat. Add garlic and sauté 3 minutes.
4. Roll dough into an 8 x 12-inch rectangle. Spread garlic mixture over top of dough. Cut into 4 strips vertically, then horizontally to get 16 (3 x 2-inch) pieces. Place pieces in a greased 81/2 x 41/2 -inch loaf pan. (The arrangement will look like an accordion pleat.) Cover with a cloth and let rise in a warm place until slices fill pan, about 1 hour.
5. Preheat oven to 375F.
6. Bake about 30 minutes, until golden brown, placing foil on top after 10 minutes. Immediately invert bread onto a wire rack; cool slightly. Serve warm. Makes 1 loaf. Serves 8.
Source
Wednesday, February 24, 2010
Mom's Stuffed Eggplant
No, this is not my mom's recipe, it is Michael Chiarello's mom's recipe.
Ingredients
1 large eggplant
3 tablespoons extra-virgin olive oil, divided
1/2 pound ground beef
Salt and freshly ground black pepper
1 onion, small diced
1 red pepper, small diced
3 cloves garlic, minced
1/2 cup freshly chopped parsley leaves
1/2 cup freshly chopped basil leaves, chopped
1 1/4 cup grated Pecorino Romano, divided
1/4 cup bread crumbs
1 egg
2 chopped tomatoes
Directions
Preheat oven to 350 degrees F.
Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.
Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.
In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.
Source
Tuesday, February 23, 2010
The Goober Burger
Showin this picture is enough said! Yes I did make this and eat it.
A burger topped with a cup of peanut butter and a giant dollop of mayo.
Source
A burger topped with a cup of peanut butter and a giant dollop of mayo.
Source
Labels:
burgers,
mayonnaise,
peanut butter,
thisiswhyyourefat.com
Saturday, February 20, 2010
Coq Au Vin
Ingredients
3/4 cup dry red wine
1/2 teaspoon salt
Coarsely ground black pepper
1 bay leaf
1 1/2 pounds boneless, skinless chicken thighs, chopped
4 ounces bacon
3/4 cup finely chopped onions
3/4 cup finely chopped carrots
3/4 cup finely chopped mushrooms
3 tablespoons vegetable oil, divided
1/4 cup all-purpose flour
3 cups reduced-sodium chicken broth
1 tablespoon tomato paste
Directions
1. Combine wine, salt, pepper, bay leaf and chicken in large shallow bowl. Cover and refrigerate overnight.
2. Heat a Dutch oven over medium-high heat; add bacon and cook until crispy. Remove bacon, reserving 1 tablespoon drippings in pan. Add onions, carrots and mushrooms to pan and cook over medium heat, stirring browned bits from bottom, about 15 minutes. Remove vegetables from pan.
3. Remove chicken from marinade; drain well, reserving marinade. Discard bay leaf. Toss chicken lightly in flour. Add 11/2 tablespoons oil to pan. Working in batches, add chicken to pan and cook over medium heat until brown. Add remaining oil if needed.
4. Add broth, tomato paste and reserved marinade. Bring to boil; add vegetables. Reduce heat; cover and simmer 45 minutes. Crumble bacon on top of each serving.
Source
Labels:
chicken,
cooking with alcohol,
French food,
red wine
Tuesday, February 16, 2010
Tequila Shot
I always forget the order of how to take this shot, but since I am blogging it I know I will not forget.
Ingredients
1 1/2 oz tequila
lemon or lime wedge
1 pinch of salt
Directions
1) Moisten the back of your hand below the index finger (usually by licking) and pour on the salt.
2) Lick the salt off your hand.The salt lessens the burn of the tequila.
3) Drink the tequila.
4) Quickly bite the lemon or lime wedge. The sour fruit balances and enhances the flavor of the tequila.
Source
Monday, February 15, 2010
Cottage Cheese Pancakes with Blackberries and Sour Cream
Again, I used my dad's cookbook, not him. I did not have an fresh berries but I served it with the ligon berry preserves from IKEA which I love, it paired perfectly with the sour cream and pancake.
Ingredients
1 cup all purpose flour
2 tbs. sugar
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
2 large eggs, separated
3/4 cup small-curd cottage cheese
2/3 cup milk
2 tbs. unsalted butter, melted, or canola oil, plus extra for greasing
fresh blackberries or raspberries for topping
sour cream for topping
Directions
In a bowl, combine the flour sugar, baking powder, baking soda, nutmeg, and salt. In a small, deep bowl, beat the egg whites with an electric mixer until soft, glossy peaks form. In another bowl, beat or whisk together the egg yolks, cottage cheese, milk, butter, and zest. Add the cottage cheese mixture to the dry ingredients and mix until combined. Fold in the egg whites.
Heat a griddle or large skillet over medium heat and grease lightly. For each pancake, spoon about 3 tablespoons batter onto a hot griddle. Cook until bubbles appear on the surface and the edges look dry, about 2 minutes. Turn over and cook until golden brown, about 1 minute more. Serve immediately or transfer pancakes to a baking sheet and keep warm in a 200 degree fahrenheit. Bake the remaining batter as directed. Top with berries and sour cream.
Source: Pancakes & Waffles, Lou Seibert Pappas,Chronicle Books, 2004.
Sunday, February 14, 2010
Iced Milk Chocolate Oatmeal Cookies
I made these cause I am going to my sisters for dinner tomorrow and there is another occasion I need them for too this week. I made icing for them because there are these oatmeal raising cookies with icing and they are amazing. The recipe for the icing follows too.
Ingredients
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter or margarine, softened
3/4 cup packed brown sugar
1/3 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 large egg
2 tablespoons milk
1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
1 cup quick or old-fashioned oats
1/2 cup raisins (optional)
Directions
PREHEAT oven to 375° F.
COMBINE flour, baking powder, baking soda, cinnamon and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture and milk. Stir in morsels, oats and raisins. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 10 to 14 minutes or until edges are crisp but centers are still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Source
Icing
2 cups powdered sugar
4 tbs. milk
Directions
Mix together powdered sugar and milk until smooth.
Source
Rolled Pancake Cartwheels
I got this recipe is a cookbook my dad got and have not used. I made it for myself on the morning of Valentine's Day. I am my own Valentine. The pancakes where really good. I followed the directions for the first and titled around the pan and it did not roll nicely. Be aware these are thin pancakes, not the traditional bitter milk pancakes where they are thick. Then I did it my way and it was easy to roll, not tilting it and putting two ladle full of batter. The honey butter really made them too!
Ingredients
2/3 cup half and half or milk
4 large eggs
1/4 cup unbleached all-purpose flour
4 tsp. orange liqueur or orange juice concentrate
1 tbs. sugar
dash of salt
unsalted butter as needed
confectioners' sugar
Swiss Whipped Honey Butter
Directions
In a blender container, combine the half and half, eggs, flour, liqueur, zest, sugar, and salt; cover and blend just until smooth. Or place in a bowl and beat with a whisk.
Heat a large 10 or 12 inch skillet over medium heat and butter pan lightly. Pour in just enough batter to coat the pan, tilting the pan as you do so. Cook slowly until lightly browned underneath, about 2 minutes. Turn pancakes over and brown the other side, about 1 minute more. Dust with confectioners' sugar and spread the Swiss Whipped Honey Butter and roll up tightly. Place on an overproof platter and keep warm in a 200 degrees fahrenheit oven. Repeat with the remaining batter, greasing the pan as needed.
Source: Pancakes & Waffles, Lou Seibert Pappas, Chronicle Books, 2004.
Swiss Whipped Honey Butter
I made this the night before for breakfast with pancakes that will soon follow.
Ingredients
2/3 cup honey
8 tbs. (1 stick) unsalted butter at room temperature
1/2 cup heavy cream
Directions
In a small bowl, combine the honey and butter and beat with an electric mixer until light and fluffy. Add the cream and beat until blended. Spoon into a small bowl and serve or cover and refrigerate for up to one week
Source: Pancakes & Waffles, Lou Seibert Pappas, Chronicle Books, 2004.
Ingredients
2/3 cup honey
8 tbs. (1 stick) unsalted butter at room temperature
1/2 cup heavy cream
Directions
In a small bowl, combine the honey and butter and beat with an electric mixer until light and fluffy. Add the cream and beat until blended. Spoon into a small bowl and serve or cover and refrigerate for up to one week
Source: Pancakes & Waffles, Lou Seibert Pappas, Chronicle Books, 2004.
Saturday, February 13, 2010
Vodka and Cranberry
Again everyone and their mother knows how to make this drink but I like entering things on here so let me have my fun!
Ingredients
5 oz. cranberry juice
2 oz. vodka
1 lime wedge
Directions
Pour Vodka and Cranberry Juice into shaker. Fill a Highball glass almost full of ice cubes, and dump ice into shaker. Shake well and pour drink into Highball glass. Garnish with a Lime Wedge.
Source
Tequila and Tonic
I know this is lame entry, but I know I will remember if I enter it, so here it is. We had this drink this weekend. It just taste straight up like tequila.
Ingredients
2 oz. Tequila, gold
Fill with Tonic Water
1 wedge Lime
Instructions
Build over ice in a highball glass. Garnish with a lime wedge.
Source
Thursday, February 11, 2010
Mushroom Meat Loaf
Ingredients
6 oz. can sliced mushrooms, drained and chopped
15 oz. can original sloppy joe sauce
1 lb. extra lean ground beef
1 cup quick oats
1 egg
1 tsp. sodium free Italian seasoning
Directions
Preheat the oven to 350 degrees fahrenheit. Dump half of the can of the sloppy joe sauce and all other ingredients into a bowl and mix gently. Squish into a football shape on the foil-lined pan from your toaster over. Bake for 30 minutes. Pour the remaining half can of sauce over the loaf. Bake for thirty minutes more, until the meat is no longer pink.
Source: A Man, A Can, A Plan, Rodale Books, 2002.
Wednesday, February 10, 2010
Honey Mustard Chicken with Roasted New Potatoes
Ingredients
4 boneless, skinless chicken thighs
1/2 tsp. salt, divided
coarsely ground black pepper
4 tbs. Dijon mustard
2 tbs. honey
1 minced shallot
1 tbs. fresh minced thyme or 1/2 tsp. dried thyme
1 lb. small red potatoes cut into halves
olive oil cooking spray
Directions
1) Preheat the oven to 375 degrees fahrenheit
2) Sprinkle chicken thighs with 1/2 tsp. salt and pepper. Place in 13 x 9-inch baking dish. Combine mustard, honey, shallot and thyme in a small bowl to form a paste. Spread over thighs, covering them completely.
3) Add potatoes to the pan and spritz with olive oil spray. Sprinkle potatoes with with 1/4 tsp. salt and pepper.
4) Bake about 50 minutes, stirring potatoes once, until potatoes and chicken are tender.
Source
Peanut Butter Chocolate Chip Muffins
Ingredients
1 cup chunky peanut butter, softened
1 egg
1/3 cup brown sugar
1/3 cup sugar
1 cup milk
1 1/2 cups whole wheat flour (regular flour is fine)
1 tbs. baking powder
1/2 cup mini chocolate chips
Directions
1) Preheat oven to 37f degrees fahrenheit. Grease muffin tins or line with paper cups.
2) With electric mixer, beat peanut butter, egg, and sugars until smooth. Ass milk in 3 parts, mixing between additions to blend. Add flour and baking powder and mix just until flour dispenses. Beat in chocolate chips. Spoon into muffin cups and bake about 20 minutes, until tester comes out clean. Makes 12.
Source: Totally Muffins Cookbook, Celestial Arts, 1995.
I was at my sisters and I saw this cookbook. I thumbed through it and it had a lot of good recipes. I had a snow day today so I decided to bake to keep myself busy.
Labels:
baking,
chocolate chips,
muffins,
peanut butter
Tuesday, February 9, 2010
Zesty Peanut Butter Vinaigrette
Ingredients
1/3 cup olive oil
1/2 cup rice vinegar
2 tbs. The Heat is On peanut butter
Directions
Combine the olive oil, vinegar, and peanut butter in a blender and pulse for 1 minute. Keep refrigerated until just before using.
Source
I been taking my own salad dressing to work. This is my second one I made. I have been waiting to try it since it is peanut butter. I got the rice vinegar from my sister. Thanxs Lauren!
1/3 cup olive oil
1/2 cup rice vinegar
2 tbs. The Heat is On peanut butter
Directions
Combine the olive oil, vinegar, and peanut butter in a blender and pulse for 1 minute. Keep refrigerated until just before using.
Source
I been taking my own salad dressing to work. This is my second one I made. I have been waiting to try it since it is peanut butter. I got the rice vinegar from my sister. Thanxs Lauren!
Saturday, February 6, 2010
Seven Layer Fiesta Dip
Ingredients
1 can (16 oz.) refried beans
1 container (16 oz.) sour cream
1 package taco Seasoning
2 cups (8 oz.) shredded Cheddar cheese
1 cup prepared guacamole
1 cup chopped tomatoes
1/2 cup sliced green onions
1/2 cup sliced black olives
tortilla chips
Directions
1) Spread the refried beans in shallow serving dish.
2) Mix sour cream and seasoning mix in small bowl until well blended. Spread over refried beans.
3) Layer with cheese, guacamole, tomato, onions, and olives. Serve with tortilla chips.
Source
Thursday, February 4, 2010
Roasted Carrots
Ingredients
12 carrots
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley
Directions
Preheat the oven to 400 degrees F.
If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
Toss the carrots with minced dill or parsley, season to taste, and serve.
Source
Labels:
Barefoot Contessa,
carrots,
Ina Garten,
side dish
Maple-Orange Chicken
Ingredients
2 tbsp. olive oil
4 chicken cutlets, patted dry
salt and pepper
1/4 cup maple syrup
1 tbsp. orange marmalade
juice of 1 lemon
1 orange, sliced
Directions
1. Heat the oil in a nonstick pan over medium heat-high heat. When hot, add the chicken; season with salt and pepper. Cook in batches until the chicken is browned and opaque throughout. Transfer to a warm platter.
2. Discard oil in pan and place over medium heat. Add the maple syrup, which will bubble; stir in the marmalade. Boil until the sauce thickens, about 1 minute.
3. Pour sauce over the chicken; add the lemon juice. If you'd like, dust with parsley and scallions. Slice oranges to garnish too.
Source- Parade Magazine
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