Wednesday, November 17, 2010
Thanksgiving Recipes
Check out the link to the left "Thanksgiving" for some of our family's traditional thanksgiving side dishes. The creamed corn is always requested.
Grilled Egglplant Sandwich
This is my new favorite invention & lunch! I feel like Giada firing up the BBQ for a gourmet lunch for just me! {even if you swore you hate eggplant, I think you'll LOVE it this way}
Takes about 10 minutes; start to finish.
Makes 4 sandwiches (I save the eggplant & red peppers for lunch the next day or other meals).
Ingredients
1 Eggplant
1 red pepper
fresh goat cheese
spinach or mixed greens
1 slice of bread (for open faced sandwiches - for as many as you're making)
olive oil
paprika
salt
pepper
balsamic vinegar
Directions
{Preheat BBQ to Grill heat}
1. Slice eggplant about 1/4-1/2" thin (toss ends)
2. Lay out flat on a baking pan, baste w/ oil on 1 side, sprinkle w/ paprika, salt & pepper, flip and repeat
3. Slice red pepper in 1/2, remove seeds & stem.
4. BBQ Eggplant & Pepper on each side for 2 minutes then place them on the top rack for 3 minutes (or until juicy)
5. While BBQ is going, you can toast bread & smother in goat cheese.
6. Remove Eggplant & Pepper from grill & Slice thinly red pepper
7. Stack on top of bread/cheese (about 4 slices of each/per sandwich).
8. Place a handful of spinach (or greens) atop sandwich & sprinkle balsamic over it.
Enjoy!
Takes about 10 minutes; start to finish.
Makes 4 sandwiches (I save the eggplant & red peppers for lunch the next day or other meals).
Ingredients
1 Eggplant
1 red pepper
fresh goat cheese
spinach or mixed greens
1 slice of bread (for open faced sandwiches - for as many as you're making)
olive oil
paprika
salt
pepper
balsamic vinegar
Directions
{Preheat BBQ to Grill heat}
1. Slice eggplant about 1/4-1/2" thin (toss ends)
2. Lay out flat on a baking pan, baste w/ oil on 1 side, sprinkle w/ paprika, salt & pepper, flip and repeat
3. Slice red pepper in 1/2, remove seeds & stem.
4. BBQ Eggplant & Pepper on each side for 2 minutes then place them on the top rack for 3 minutes (or until juicy)
5. While BBQ is going, you can toast bread & smother in goat cheese.
6. Remove Eggplant & Pepper from grill & Slice thinly red pepper
7. Stack on top of bread/cheese (about 4 slices of each/per sandwich).
8. Place a handful of spinach (or greens) atop sandwich & sprinkle balsamic over it.
Enjoy!
Saturday, June 26, 2010
Los Olivos Salad
My new favorite salad. Found an adorable cafe in Los Olivos during our SB vacation and this is what I ordered. The ingredients sounded refreshing on a hot spring day. I think I ate this twice a week for a month. SOOOO good.
This recipe is for 1 person, you can increase everything by multiplying by the amount of people you have.
Ingredients
Mixed Greens
Handful of dried apricots
Small handful (or grasp, I know, these are technical measurements) of Pine Nuts
Small handful of Feta Cheese
Balsamic Vinaigrette {I make my own w/ Spanish olive oil (tastes so much better than Italian!) and Costco's premier balsamic - 2:1 ratio}
Ground, cracked pepper & Salt to taste
*cranberries and/or grilled chicken optional
1. Finely Chop apricots
2. Pour all ingredients over salad & toss.
This recipe is for 1 person, you can increase everything by multiplying by the amount of people you have.
Ingredients
Mixed Greens
Handful of dried apricots
Small handful (or grasp, I know, these are technical measurements) of Pine Nuts
Small handful of Feta Cheese
Balsamic Vinaigrette {I make my own w/ Spanish olive oil (tastes so much better than Italian!) and Costco's premier balsamic - 2:1 ratio}
Ground, cracked pepper & Salt to taste
*cranberries and/or grilled chicken optional
1. Finely Chop apricots
2. Pour all ingredients over salad & toss.
Peach Cobbler
I am horrible about measuring. I usually just "eye" things. So this is as close as I can guesstimate what my portions were and it turned out amazing! {It was the first time I've ever made this, so maybe my taste buds were a bit biased.) My favorite part was that the prep was 5 minutes! It can bake while we're eating dinner or in the middle of the day while working.
*You can adjust recipe depending on how many peaches you have and how large they are. I used medium sized peaches with this amount; dry mixture could have been a tad less.
5 Peaches
1 tsp cinnamon
1/2 tsp nutmeg
1 TB lemon juice (or a 1/2 lemon squeezed; watch out! for seeds)
1/4 to 1/2 c water (may want to "eye" this depending on how big your peaches are; surely you don't want it too watery)
1/2 c firmly packed brown sugar
1/4 c white sugar
3/4 c flour
3/4 c oatmeal
1/2 cube cold butter
1. peel and slice peaches into bowl, add spices, lemon juice & water. toss.
2. put in buttered round pie tin (or 9x9 pan).
3. mix sugars & flour in separate bowl.
4. cut in cold butter. sprinkle over fruit until covered. {if you have dry mixture left over, then adjust recipe next time to how many peaches you have & their size}
5. bake @ 350 for 45 minutes (check at 1/2 hour)
*You can adjust recipe depending on how many peaches you have and how large they are. I used medium sized peaches with this amount; dry mixture could have been a tad less.
5 Peaches
1 tsp cinnamon
1/2 tsp nutmeg
1 TB lemon juice (or a 1/2 lemon squeezed; watch out! for seeds)
1/4 to 1/2 c water (may want to "eye" this depending on how big your peaches are; surely you don't want it too watery)
1/2 c firmly packed brown sugar
1/4 c white sugar
3/4 c flour
3/4 c oatmeal
1/2 cube cold butter
1. peel and slice peaches into bowl, add spices, lemon juice & water. toss.
2. put in buttered round pie tin (or 9x9 pan).
3. mix sugars & flour in separate bowl.
4. cut in cold butter. sprinkle over fruit until covered. {if you have dry mixture left over, then adjust recipe next time to how many peaches you have & their size}
5. bake @ 350 for 45 minutes (check at 1/2 hour)
Trader Joes Co-Op June 2010
Well, folks, I haven't tried too many new things at TJs this month. Seems like June brings us lots of fresh fruit (YUM!) and less processed pickings (YEA!). What to do with those extra peaches? See my peach cobbler above.
Homemade Corn Tortillas - YUM & Compare the nutritional information to their "flour" version. Shocking! right. You'll never return to the land of flour.
"Just Sauce" Turkey Bolognese (freezer section, thanks for the tip bro!): easy breezy, just heat it up and you have some divine, healthy rich sauce that doesn't leave you pouring over your stove on all day in the middle of summer (making the homemade version). I add a little of TJs marinara to make it go further - easily serves a family of 4 (w/ 2 small children)...even better = portion control. Pour it over some of their Organic Whole Wheat Spaghetti! Need a bit more food? Cook up some of their breaded eggplant with it (even if you hate eggplant, you'll LOVE these - so mild & yummy! my kids eat them all up!)
Mango Gelato - it's back! The one in the square box we've been waiting for all year, downside is that it doesn't last long.
Frozen Sockeye Wild Salmon: A great buy for $8.00 (2 fillets; fed the entire family). Defrost, marinade in Soyaki or the Island Soyaki for an hour and grill. I'm not a {cooked} fish lover {prefer it raw} but I cleaned my plate and so did my kids & begged for more - twice this week!
WINE TASTING
I have tried a few (or more) new wines this month. If only I had the cork to tell you yes/no. Here's what I can tell you.
RED: Note that I am in a kick of Central Coast Wines
1. BEST {absolute favorite right now!}: Concannon Petite Sirah (not to be confused with "Syrah" OR the Australian version "Siraz"). Concannon (est. 1882)is the first winery to pour Petite Sirah - a light wonderfully balanced red, perfect for summer everything. Oh, and did I mention it's *only* $5.99 with a very regal label!
2. Hamilton-Stephen, Pinot Noir - an incredible Pinot and could easily compete with any wine over $50, yet it's *only* $9.99 - great gift for a dinner party or housewarming. Plus the label is cool & vintage-y.
3. Monte Ducay Reserva (Spanish) at $5.99 you must like the Spanish Tempranillo and Garnacha grapes. I'm not a fan even if it was a $100 bottle. So I'm the wrong person to ask. If you like those grapes, try it and let me know how it compares. I can't give an unbiased opinion even if it is Spanish. On that note: TJ's selection of Spanish wines are not to be bought (a part from the standard Marques de Riscal {personal favorite} and Marques de Caceres. Now is not the time to rob the Armada at Trader Joes.
*A suggestion of what to do w/ $2Chuck {besides pour it down the drain?}. Fill up a glass with ice, fill 1/2 the glass with wine and the other 1/2 with Squirt (yes, it must be Squirt) and you have "Tinto de Verano" a summertime favorite in Spain. Great for an afternoon BBQ or go crazy and barbie up some Paella.
WHITE: oooh. My recent trip to Santa Barbara persuaded me to try (and love!) white wine. There is a micro-climate in Santa Ynez (much cooler) that allows it to grow Pinot Noir (red) and Voigner (white) to the wine-makers delight. My new favorite is the Voigner. Light, crisp, fruity and *not* buttery.
1. TJs "petit reserve" label of Voigner is fantastic, a true summer delight!
2. TJs "petit reserve" label of Albarino is also very light and paired wonderfully with brunch.
*Both wines are $5.99 (seeing a trend here?)
Homemade Corn Tortillas - YUM & Compare the nutritional information to their "flour" version. Shocking! right. You'll never return to the land of flour.
"Just Sauce" Turkey Bolognese (freezer section, thanks for the tip bro!): easy breezy, just heat it up and you have some divine, healthy rich sauce that doesn't leave you pouring over your stove on all day in the middle of summer (making the homemade version). I add a little of TJs marinara to make it go further - easily serves a family of 4 (w/ 2 small children)...even better = portion control. Pour it over some of their Organic Whole Wheat Spaghetti! Need a bit more food? Cook up some of their breaded eggplant with it (even if you hate eggplant, you'll LOVE these - so mild & yummy! my kids eat them all up!)
Mango Gelato - it's back! The one in the square box we've been waiting for all year, downside is that it doesn't last long.
Frozen Sockeye Wild Salmon: A great buy for $8.00 (2 fillets; fed the entire family). Defrost, marinade in Soyaki or the Island Soyaki for an hour and grill. I'm not a {cooked} fish lover {prefer it raw} but I cleaned my plate and so did my kids & begged for more - twice this week!
WINE TASTING
I have tried a few (or more) new wines this month. If only I had the cork to tell you yes/no. Here's what I can tell you.
RED: Note that I am in a kick of Central Coast Wines
1. BEST {absolute favorite right now!}: Concannon Petite Sirah (not to be confused with "Syrah" OR the Australian version "Siraz"). Concannon (est. 1882)is the first winery to pour Petite Sirah - a light wonderfully balanced red, perfect for summer everything. Oh, and did I mention it's *only* $5.99 with a very regal label!
2. Hamilton-Stephen, Pinot Noir - an incredible Pinot and could easily compete with any wine over $50, yet it's *only* $9.99 - great gift for a dinner party or housewarming. Plus the label is cool & vintage-y.
3. Monte Ducay Reserva (Spanish) at $5.99 you must like the Spanish Tempranillo and Garnacha grapes. I'm not a fan even if it was a $100 bottle. So I'm the wrong person to ask. If you like those grapes, try it and let me know how it compares. I can't give an unbiased opinion even if it is Spanish. On that note: TJ's selection of Spanish wines are not to be bought (a part from the standard Marques de Riscal {personal favorite} and Marques de Caceres. Now is not the time to rob the Armada at Trader Joes.
*A suggestion of what to do w/ $2Chuck {besides pour it down the drain?}. Fill up a glass with ice, fill 1/2 the glass with wine and the other 1/2 with Squirt (yes, it must be Squirt) and you have "Tinto de Verano" a summertime favorite in Spain. Great for an afternoon BBQ or go crazy and barbie up some Paella.
WHITE: oooh. My recent trip to Santa Barbara persuaded me to try (and love!) white wine. There is a micro-climate in Santa Ynez (much cooler) that allows it to grow Pinot Noir (red) and Voigner (white) to the wine-makers delight. My new favorite is the Voigner. Light, crisp, fruity and *not* buttery.
1. TJs "petit reserve" label of Voigner is fantastic, a true summer delight!
2. TJs "petit reserve" label of Albarino is also very light and paired wonderfully with brunch.
*Both wines are $5.99 (seeing a trend here?)
Wednesday, May 26, 2010
Linguine with Sausage & Peppers by M. Lazaro
Oh, yum! This was delicious, light, easy AND fast! I just modified {see brackets} the "Everyday Food" recipe and it was a smash hit! Only took 15 minutes!
Coarse salt and fresh ground pepper
1lb linguine {I adapted to what our family eats- 1/3 bag & used whole wheat spaghetti b/c I didn't have linguine on hand}
1lb turkey sausage {I use chicken apple sausage from trader joes}
6 garlic cloves, thinly sliced {I used a teaspoon of canned, minced garclic}
4 yellow or red bell peppers thinly chopped {I used yellow and only 1 for a family of 4 - depends on how much you like these}
4 T butter {I used only 1.5T}
4 C argula {I used a 1/4C b/c that's all my garden had}
1. in a large pot boil pasta.
2. while pasta is cooking, cook sausage + 2T water *covered* in a non-stick pan over medium heat for about 5 minutes. Uncover, raise heat to med-hi. Brown the sausage, breaking it up w/ a spoon, about 7 minutes
3. Add the garlic, bell peppers and 1/4 C of the pasta water; cook until peppers soften about 6 minutes. Add 3/4C pasta water AND butter; swirl to combine.
4. Transfer drained pasta to sausgage/peppers. Add argula, salt & pepper (to taste) and toss; Simmer for 2 minutes. Add more pasta water as desired.
4.
Coarse salt and fresh ground pepper
1lb linguine {I adapted to what our family eats- 1/3 bag & used whole wheat spaghetti b/c I didn't have linguine on hand}
1lb turkey sausage {I use chicken apple sausage from trader joes}
6 garlic cloves, thinly sliced {I used a teaspoon of canned, minced garclic}
4 yellow or red bell peppers thinly chopped {I used yellow and only 1 for a family of 4 - depends on how much you like these}
4 T butter {I used only 1.5T}
4 C argula {I used a 1/4C b/c that's all my garden had}
1. in a large pot boil pasta.
2. while pasta is cooking, cook sausage + 2T water *covered* in a non-stick pan over medium heat for about 5 minutes. Uncover, raise heat to med-hi. Brown the sausage, breaking it up w/ a spoon, about 7 minutes
3. Add the garlic, bell peppers and 1/4 C of the pasta water; cook until peppers soften about 6 minutes. Add 3/4C pasta water AND butter; swirl to combine.
4. Transfer drained pasta to sausgage/peppers. Add argula, salt & pepper (to taste) and toss; Simmer for 2 minutes. Add more pasta water as desired.
4.
Homemade Play-Do by M. Cameron Fleming
Not sure about you, but I don't like making homemade play-do because it smells so bad. Here is a new recipe that will leave your kitchen (& hands!) smelling like cinnamon. Thanks, Melissa!
2 cups baking soda,
1 cup corn starch,
2 teaspoons cinnamon
1 1/2 cups of water
1. cook on medium heat in a pot until it looks like mashed potatos. i think like 10 min or less maybe a little more.
2. put on to a plate and let cool. after cooling kneed to mix up and start playing.
*says to keep in a ziploc bag to keep fresh not sure how long it will last. in my house usually a day, they leave it outside. anyway, your house will smell awesome too!!!
2 cups baking soda,
1 cup corn starch,
2 teaspoons cinnamon
1 1/2 cups of water
1. cook on medium heat in a pot until it looks like mashed potatos. i think like 10 min or less maybe a little more.
2. put on to a plate and let cool. after cooling kneed to mix up and start playing.
*says to keep in a ziploc bag to keep fresh not sure how long it will last. in my house usually a day, they leave it outside. anyway, your house will smell awesome too!!!
Monday, May 24, 2010
Poppy Seed Chicken by J. Robinson
An old southern favorite {so lots of butter}. My friend Jen passed this on.
Boil 3 chicken breast with salt and pepper and tear apart
1 can cream of chicken (I prefer cream of mushroom, but up to you)
1 cup sour cream
about a tablespoons of poppy seeds (really it is just to add "color")
a cup or more of cheese (I like more!)
Mix all of that together and pour into medium casserole dish
Crumble one sleeve of ritz crackers and mix with 1/2 stick of melted butter and spread over top.
350* for about 20 - 30 minutes
Boil 3 chicken breast with salt and pepper and tear apart
1 can cream of chicken (I prefer cream of mushroom, but up to you)
1 cup sour cream
about a tablespoons of poppy seeds (really it is just to add "color")
a cup or more of cheese (I like more!)
Mix all of that together and pour into medium casserole dish
Crumble one sleeve of ritz crackers and mix with 1/2 stick of melted butter and spread over top.
350* for about 20 - 30 minutes
Lemon Chicken by. M Ivans
This family recipe has been around for decades. My aunt reminded me of it. Yummy & Easy!
2 whole chicken breasts-split, boned, skinned (I use chicken strips, tenders)
1 can Campbell's Cream of Broccoli Soup
1 Tbsp. olive/vegetable oil
1/4 cup milk
2 tsp. lemon juice
1/8 tsp. pepper
4 thin lemon slices.
Directions:
1.In skillet in hot oil, cook chicken 10 min. or until browned on both sides.
2.Spoon off fat.
3.Combine soup and milk, stir in lemon juice and pepper; pour over chicken .
4.Top with lemon slices, reduce heat to low; simmer 5 min. or until chicken is fork tender, stirring occasionally.
I serve with Chicken Rice-a-Roni or wild rice, whatever you like and veggies. Such a fast, tasty dinner.
2 whole chicken breasts-split, boned, skinned (I use chicken strips, tenders)
1 can Campbell's Cream of Broccoli Soup
1 Tbsp. olive/vegetable oil
1/4 cup milk
2 tsp. lemon juice
1/8 tsp. pepper
4 thin lemon slices.
Directions:
1.In skillet in hot oil, cook chicken 10 min. or until browned on both sides.
2.Spoon off fat.
3.Combine soup and milk, stir in lemon juice and pepper; pour over chicken .
4.Top with lemon slices, reduce heat to low; simmer 5 min. or until chicken is fork tender, stirring occasionally.
I serve with Chicken Rice-a-Roni or wild rice, whatever you like and veggies. Such a fast, tasty dinner.
Monday, April 19, 2010
Simple Italian Chicken & Linguini by T.Krupa
Saute (on low) chicken breast in bite size in chopped cilantro, basil, garlic, olive oil and cooking white wine. Serve over linguini with a squirt of fresh lemon juice and top with Parmesan cheese. Red pepper flakes optional.
Chicken Stroganoff {Slow Cooker} by S.Hutchison
Ingredients
* 4 skinless, boneless chicken breast halves - cubed
* 1/8 cup margarine
* 1 (.7 ounce) package dry Italian-style salad dressing mix
* 1 (8 ounce) package cream cheese
* 1 (10.75 ounce) can condensed cream of chicken soup
Directions
1. Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
2. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
* 4 skinless, boneless chicken breast halves - cubed
* 1/8 cup margarine
* 1 (.7 ounce) package dry Italian-style salad dressing mix
* 1 (8 ounce) package cream cheese
* 1 (10.75 ounce) can condensed cream of chicken soup
Directions
1. Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
2. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
Gluten Free Banana Bread by B.Walker
Our family is super picky about bread, so if my sister says this is good - it must be good!
4 tablespoons butter, melted
1/2 cup agave( this is a great all natural sweetener) also good with honey if you don't have agave.
2 eggs
3 ripe banana
1-3/4 cups Pamela's Baking & Pancake Mix
1/2 teaspoon salt
1 teaspoon vanilla
1/4 cup organic dark chocolate chip (OPTIONAL- I dont like it, but some do)
Beat together butter, agave, eggs and banana. Add remaining ingredients and mix together. Pour into a large greased loaf pan. Bake in a preheated 350° oven for 1 hour, or until an inserted toothpick comes out clean. If cooking mini loafs cook for only 30-35 min.
Trader Joes Co-Op Spring 2010
A few great finds so far this spring...
*Pomegranate Green Tea {make sure it's chilled) - refreshing!
*Fish Nuggets - sounds sketchy, but the kids (and papa!) LOVE them...and less waste since they're so little. Serve w/ sweet potato fries.
*TJ's lemon curd served with biscuits or scones. Yum!
*Tarte aux Champignons (frozen mushroom tarte/pizza) serve w/ fresh greens & vinaigrette & their divine shaved Parmesan.
*Fat-Free refried beans (great alternative for kids who don't like spice) & a quick bean & cheese burrito
Don't buy!
*Regular {frozen} brown rice that is microwaveable-soggy & gross. Pay the extra $1 and buy the organic brown jasmine.
*Frozen potato melody - all different colored potatoes - strange spices, horrible texture.
Wine Tasting:
1. Liberte, Cabernet {not to be confused with "Liberty"-also very good but pricier}. This is a terrific bottle for $10 - you'll be shocked at it's fullness & the beauty of the label!
2. TJ Reserve Label (boat on label) - 1996 - Cabernet, excellent! $10
3. TJ Petite Reserve (aloha flower on label), Pinot Noir - $5.99 - great buy. good wine. Do *not* by another red under this label though, they're terrible.
4. Darian, Rioja Spanish Wine - light, $5.99. A decent table wine, probably better for a tinto de verano (1/2 wine, 1/2 squirt/sprite over ice) or sangria.
*Pomegranate Green Tea {make sure it's chilled) - refreshing!
*Fish Nuggets - sounds sketchy, but the kids (and papa!) LOVE them...and less waste since they're so little. Serve w/ sweet potato fries.
*TJ's lemon curd served with biscuits or scones. Yum!
*Tarte aux Champignons (frozen mushroom tarte/pizza) serve w/ fresh greens & vinaigrette & their divine shaved Parmesan.
*Fat-Free refried beans (great alternative for kids who don't like spice) & a quick bean & cheese burrito
Don't buy!
*Regular {frozen} brown rice that is microwaveable-soggy & gross. Pay the extra $1 and buy the organic brown jasmine.
*Frozen potato melody - all different colored potatoes - strange spices, horrible texture.
Wine Tasting:
1. Liberte, Cabernet {not to be confused with "Liberty"-also very good but pricier}. This is a terrific bottle for $10 - you'll be shocked at it's fullness & the beauty of the label!
2. TJ Reserve Label (boat on label) - 1996 - Cabernet, excellent! $10
3. TJ Petite Reserve (aloha flower on label), Pinot Noir - $5.99 - great buy. good wine. Do *not* by another red under this label though, they're terrible.
4. Darian, Rioja Spanish Wine - light, $5.99. A decent table wine, probably better for a tinto de verano (1/2 wine, 1/2 squirt/sprite over ice) or sangria.
Happy Spring 2010!
It's been awhile since I've blogged. We kicked off the year in Madrid and started school two days later. Life has been super busy and I'm so happy to be back in the kitchen trying new recipes.
My new favorite book this year is "Everyday Food" from the kitchens of Martha Stewart Living - Quick, Simple (most are less than 5 ingredients!) and Healthy meals. You can grab a copy at Costco or I'm sure you can find the recipes online. I'll be posting new ones each month that are tried, true & divine.
Here is the blog, if you'd like to follow it. http://everydayfoodblog.marthastewart.com/
My favorite recipe from last week was "Braised Chicken with Mushrooms and Oven-Baked Polenta". The kids loved it too! I'll post the recipe soon.
*Please* keeps those suggestions coming to my email!
Hope you're having a great 2010 and I promise not to be gone so long next time!
Cin, Cin {pronouced "chin, chin" meaning "cheers!" in Spain}.
My new favorite book this year is "Everyday Food" from the kitchens of Martha Stewart Living - Quick, Simple (most are less than 5 ingredients!) and Healthy meals. You can grab a copy at Costco or I'm sure you can find the recipes online. I'll be posting new ones each month that are tried, true & divine.
Here is the blog, if you'd like to follow it. http://everydayfoodblog.marthastewart.com/
My favorite recipe from last week was "Braised Chicken with Mushrooms and Oven-Baked Polenta". The kids loved it too! I'll post the recipe soon.
*Please* keeps those suggestions coming to my email!
Hope you're having a great 2010 and I promise not to be gone so long next time!
Cin, Cin {pronouced "chin, chin" meaning "cheers!" in Spain}.
Braised Chicken w/ Mushrooms & Oven Baked Polenta
Serves 4
Ingredients
* 4 boneless, skinless chicken breasts (6 ounces each)
* Coarse salt and ground pepper
* 2 tablespoons olive oil
* 1 pound white mushrooms, wiped clean and sliced 1/2-inch-thick
* 4 garlic cloves, halved
* 1/2 cup dry white wine (optional)
* 1 3/4 cups reduced-sodium chicken broth
* 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
* 1 Trader Joe's polenta. I sliced it 1" think and served them round. {Follow instructions...can be baked while chicken is cooking.}
Directions
1. Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over high. Add chicken, and cook until light golden brown, 2 to 3 minutes per side. Transfer to a plate; set aside.
2. Add remaining tablespoon oil to skillet. Add mushrooms and garlic, and season with salt. Cover; and cook over medium heat until mushrooms release their juices, 2 to 3 minutes. Remove lid. Cook over high heat, stirring occasionally, until mushrooms are golden, 4 to 5 minutes.
3. Add wine, and cook, stirring, until evaporated, about 1 minute. Add broth and parsley, cook over medium-high heat until mushrooms are tender and liquid is reduced, 8 to 10 minutes.
4. Return chicken to skillet. Cover, reduce heat to low, and simmer until chicken is cooked through, 10 to 12 minutes. Serve chicken topped with mushrooms, and drizzled with cooking liquid. Garnish with chopped parsley.
Ingredients
* 4 boneless, skinless chicken breasts (6 ounces each)
* Coarse salt and ground pepper
* 2 tablespoons olive oil
* 1 pound white mushrooms, wiped clean and sliced 1/2-inch-thick
* 4 garlic cloves, halved
* 1/2 cup dry white wine (optional)
* 1 3/4 cups reduced-sodium chicken broth
* 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
* 1 Trader Joe's polenta. I sliced it 1" think and served them round. {Follow instructions...can be baked while chicken is cooking.}
Directions
1. Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over high. Add chicken, and cook until light golden brown, 2 to 3 minutes per side. Transfer to a plate; set aside.
2. Add remaining tablespoon oil to skillet. Add mushrooms and garlic, and season with salt. Cover; and cook over medium heat until mushrooms release their juices, 2 to 3 minutes. Remove lid. Cook over high heat, stirring occasionally, until mushrooms are golden, 4 to 5 minutes.
3. Add wine, and cook, stirring, until evaporated, about 1 minute. Add broth and parsley, cook over medium-high heat until mushrooms are tender and liquid is reduced, 8 to 10 minutes.
4. Return chicken to skillet. Cover, reduce heat to low, and simmer until chicken is cooked through, 10 to 12 minutes. Serve chicken topped with mushrooms, and drizzled with cooking liquid. Garnish with chopped parsley.
*NEW* G-Free Label
In honor of my sister who has Crohn's and is now living a "G-free" {Gluten-free} lifestyle, I am creating a new label called "G-free". If you know anyone with IBD or Celiac, this is your go-to label for recipes. Maybe you've been there...hosting a dinner party and they say "oh, and I'm gluten-free"...before you panic, try here.
Here are a few great blogs out there to get you started:
http://glutenfreegirl.blogspot.com/
http://www.domestifluff.com/
...and a few friendly restaurant reminders of yummy G-free food:
1. Urban Solace (good for the G-free and "Regular" chowers)
2. Z-Pizza (quick pizza + salads)
Hey, you might even notice you feel better after avoiding Gluten for awhile. Try it, it can't hurt and you'll only feel better.
Here are a few great blogs out there to get you started:
http://glutenfreegirl.blogspot.com/
http://www.domestifluff.com/
...and a few friendly restaurant reminders of yummy G-free food:
1. Urban Solace (good for the G-free and "Regular" chowers)
2. Z-Pizza (quick pizza + salads)
Hey, you might even notice you feel better after avoiding Gluten for awhile. Try it, it can't hurt and you'll only feel better.
Southern Chicken Crunch by J.Robinson
This is my friend's "go-to" recipe. I haven't tried it yet, but seems easy and she says it's "yummy!"
3-4 chicken breasts - cubed and sautéed with salt and pepper
1 can cream of chicken {I think cream of mushroom tastes better}
1 cup sour cream
2 T mayo
2 T milk
1 small bag sliced almonds
1 can sliced water chestnuts
2 cans fried onions
Salt and pepper to taste
Mix all ingredients except one can of onions and bake at 350* for 30 minutes. Top with can of onions and bake an extra 5-10 minutes or until onions brown (you could always turn on the broiler if you are in a hurry).
3-4 chicken breasts - cubed and sautéed with salt and pepper
1 can cream of chicken {I think cream of mushroom tastes better}
1 cup sour cream
2 T mayo
2 T milk
1 small bag sliced almonds
1 can sliced water chestnuts
2 cans fried onions
Salt and pepper to taste
Mix all ingredients except one can of onions and bake at 350* for 30 minutes. Top with can of onions and bake an extra 5-10 minutes or until onions brown (you could always turn on the broiler if you are in a hurry).
Cake Balls
By no means are these fat-free...but c'mon how *cute* are they AND *so* yummy. Janelle rolled these in 3 different colors of WHITE chocolate for Easter (pastel pink, yellow & green) and used a yellow cake base. SOOOO good!
She found the recipe from bakerella.com (an adorable! and tasty web blog...warning: you will salivate and run to the grocery store.)
Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.
She found the recipe from bakerella.com (an adorable! and tasty web blog...warning: you will salivate and run to the grocery store.)
Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.
Confetti Cookies by J. McGuckin
If I ever post anything by J.McGuckin, be assured it's yummy! She is a fabulous cook & baker!
She brought these cookies to our Easter Bunny Tea Party (along w/ the Cakeballs, I'll post in a minute)...both a HUGE hit. One dad talked about them for a week!
1 cake mix (I used funfetti for easter but usually do with lemon cake mix)
1 egg
1 stick butter melted
1 cup rice krispes
Bake at 350 for 10 minutes (super easy)
She brought these cookies to our Easter Bunny Tea Party (along w/ the Cakeballs, I'll post in a minute)...both a HUGE hit. One dad talked about them for a week!
1 cake mix (I used funfetti for easter but usually do with lemon cake mix)
1 egg
1 stick butter melted
1 cup rice krispes
Bake at 350 for 10 minutes (super easy)
Sunday, February 14, 2010
Spanish Chorizo + Bean Soup by M. Lazaro
Perfect for a COLD day. Filling enough for a whole meal. Serve with fresh rustica bread or a baguette and olive oil (PS- they sell "spanish" olive oil @ TJs now, tastes SO much better than the Italian stuff!).
Time: 5 minutes prep, Cook 15-30 minutes (it's done in 15, but you can let it stew longer).
Ingredients
1. 1 LARGE (1lb, 12oz) can of garbanzo beans, drained
2. Portuguese (only been able to find @ Ralph's) OR Spanish chorizo (NOT mexican-it's different) have to order it; [Also, you can substitute for TJ's Soyrizo however only use 1/2, must remove casing & it's too spicy for kids.]
3. 1 box of chicken broth (or make your own), basically 3to4 Cups
4. 1 small white onion, chopped
5. pinch Tumeric
6. pinch Oregano
7. pinch of Thyme
8. 2 dashes of Paprika (color)
9. 1 dash of Cumin
10. salt/pepper to taste
11. olive oil
Directions
1. On Med Heat, with a dutch oven or large soup pan, add 2T of olive oil (or eye it, enough to slightly coat bottom).
2. Add in chopped onion, stir until translucent
3. Add in chopped chorizo (check to see if you need to remove casing first), stir until cooked or heated through (if pre-cooked)
4. Add in drained garbanzo beans, stir
5. Add in chicken broth & spices, stir
6. Bring to a boil, then reduce and simmer until ready to serve.
Time: 5 minutes prep, Cook 15-30 minutes (it's done in 15, but you can let it stew longer).
Ingredients
1. 1 LARGE (1lb, 12oz) can of garbanzo beans, drained
2. Portuguese (only been able to find @ Ralph's) OR Spanish chorizo (NOT mexican-it's different) have to order it; [Also, you can substitute for TJ's Soyrizo however only use 1/2, must remove casing & it's too spicy for kids.]
3. 1 box of chicken broth (or make your own), basically 3to4 Cups
4. 1 small white onion, chopped
5. pinch Tumeric
6. pinch Oregano
7. pinch of Thyme
8. 2 dashes of Paprika (color)
9. 1 dash of Cumin
10. salt/pepper to taste
11. olive oil
Directions
1. On Med Heat, with a dutch oven or large soup pan, add 2T of olive oil (or eye it, enough to slightly coat bottom).
2. Add in chopped onion, stir until translucent
3. Add in chopped chorizo (check to see if you need to remove casing first), stir until cooked or heated through (if pre-cooked)
4. Add in drained garbanzo beans, stir
5. Add in chicken broth & spices, stir
6. Bring to a boil, then reduce and simmer until ready to serve.
chile-chicken posole soup by J. Massie
1lb. skinless, boneless chicken breasts, raw, diced
1 teaspoon dried thyme
salt and pepper
2 Tblsp. veg. oil
1 white onion, diced
1 jalapeno pepper, chopped, seeds removed for less heat
2 cloves garlic, minced
1 large can whole green chiles, drained
1 cup fresh cilantro
4 cups chicken broth
2 15 oz. cans hominy, drained
garnishes: sliced avocado and radishes, tortilla chips
1. Season the chicken with salt, pepper, and 1/2 tsp. thyme, set aside.
2. Heat oil in large saucepan over med heat. Add onion, garlic, and jalapeno and cook 5 minutes until soft. Transfer to a blender, add chiles, celantro and 1/2 tsp thyme and puree until smooth. Return to saucepan and cook over med heat until sauce thickens, about 5 minutes.
3. Add broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes.
1 teaspoon dried thyme
salt and pepper
2 Tblsp. veg. oil
1 white onion, diced
1 jalapeno pepper, chopped, seeds removed for less heat
2 cloves garlic, minced
1 large can whole green chiles, drained
1 cup fresh cilantro
4 cups chicken broth
2 15 oz. cans hominy, drained
garnishes: sliced avocado and radishes, tortilla chips
1. Season the chicken with salt, pepper, and 1/2 tsp. thyme, set aside.
2. Heat oil in large saucepan over med heat. Add onion, garlic, and jalapeno and cook 5 minutes until soft. Transfer to a blender, add chiles, celantro and 1/2 tsp thyme and puree until smooth. Return to saucepan and cook over med heat until sauce thickens, about 5 minutes.
3. Add broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes.
crockpot spinach artichoke dip by J. Massie
1 cup grated smoked mozzerella
1/2 cup parmesan
8 oz. cream cheese
1 clove garlic, minced
1 box thawed frzn spinach, drained
1 jar artichoke hearts with juice
salt and pepper
Add all ingredients to crock pot and cook on high for 2 hours, stirring now and then. Add jalapenos for a spicy dip!
1/2 cup parmesan
8 oz. cream cheese
1 clove garlic, minced
1 box thawed frzn spinach, drained
1 jar artichoke hearts with juice
salt and pepper
Add all ingredients to crock pot and cook on high for 2 hours, stirring now and then. Add jalapenos for a spicy dip!
Monday, February 1, 2010
Polynesian Pork Chops by, M. Lazaro
Super easy. Lots of flavor. Serve with rice & veggies
Ingredients
4 pork chops (or two from Costco, then butterfly)
1 small yellow onion (if you like onion, add the whole thing chopped, if not cut in 1/2)
1 can Golden Mushroom soup (Campbells)
2T olive oil
3T soy (low sodium)
2T honey
3/4 can of pineapple juice (mini Dole cans)...add the whole thing for extra sauce.
optional: chunks of pineapple
Directions
1. Pat pork chop dry w/ paper towel.
2. Season both sides with garlic or onion powder (I added fresh ground pepper too)
3. Add 2T evoo to Pan on med/high heat
4. Cook pork chops for about 3 minutes, each side (until golden and almost cooked)
5. Once you flip the pork chops, add chopped onion (stir so they don't burn)
*While pork chops are cooking, in a small bowl mix: soup, soy, honey and pineapple juice (and pineapple chunks, if desired).]
6. Add in above mixture (aka sauce), cover w/ a lid, reduce heat to low and cook for 10 minutes.
7. Plate pork then spoon sauce over each serving.
Makes a ton of sauce, so no need to double recipe. Start to finish - 20 minutes.
Ingredients
4 pork chops (or two from Costco, then butterfly)
1 small yellow onion (if you like onion, add the whole thing chopped, if not cut in 1/2)
1 can Golden Mushroom soup (Campbells)
2T olive oil
3T soy (low sodium)
2T honey
3/4 can of pineapple juice (mini Dole cans)...add the whole thing for extra sauce.
optional: chunks of pineapple
Directions
1. Pat pork chop dry w/ paper towel.
2. Season both sides with garlic or onion powder (I added fresh ground pepper too)
3. Add 2T evoo to Pan on med/high heat
4. Cook pork chops for about 3 minutes, each side (until golden and almost cooked)
5. Once you flip the pork chops, add chopped onion (stir so they don't burn)
*While pork chops are cooking, in a small bowl mix: soup, soy, honey and pineapple juice (and pineapple chunks, if desired).]
6. Add in above mixture (aka sauce), cover w/ a lid, reduce heat to low and cook for 10 minutes.
7. Plate pork then spoon sauce over each serving.
Makes a ton of sauce, so no need to double recipe. Start to finish - 20 minutes.
Monday, January 25, 2010
Sesame Seared Ahi
SO yummy. Took only 10 minutes...prep to finish! Cooked the veggies alongside the Ahi. Used TJ's yummy (3 minute!) organic brown rice and blink...it's done! and YUM. Bella cleaned her plate!
Ingredients
* 1/4 C soy sauce {used 1/8 C}
* 1 T mirin (Japanese sweet wine) {didn't have it, used Portuguese light white wine}
* 1 T honey {used 2T...i love honey}
* 2 Tsesame oil {didn't have it, used garlic oil}
* 1 T rice wine vinegar
* 4 (6 ounce) tuna steaks {used 1 large one from Costco...$10/version...fed 3 adults and 2 kids}
* 1/2 C sesame seeds {didn't measure, just sprinkled for sauce and pressed onto Ahi for covering}
* wasabi paste
* 1 tablespoon olive oil
NOTE: If you're a "saucy" person, double the sauce recipe. Also, I added the wasabi to the sauce and whisked it - yum! It's a light sauce. Might even make a great sesame salad dressing.
Directions
1. In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Add about 5 shakes of sesame seeds (to taste...what you like). Then divide sauce into a 30/70 split.
2. To the smaller sauce portion, coat the tuna steak(s), then press into the sesame seeds to coat. {Seeds will blacken quickly, so if you don't want it burned into the Ahi, then toast the seeds in another pan then add when you plate}
3. Heat olive oil in a cast iron skillet over high heat until very hot, then reduce to medium high {remember olive oil burns quickly...ventilate your house and don't burn the oil!} Place steaks in the pan, and sear for about 60 seconds on each side {depends on thickness...you'll have to eye it. Mine was about 1-1.5" thick and I let it cook for 3-4min/each side...got burned on outside but was nice on the inside, only some pink/red. I prefer it more raw but some guests don't. So adapt}.
Serve with the dipping sauce and wasabi paste. Rice & Veggies.
Nutritional Information open nutritional information
Amount Per Serving Calories: 422 | Total Fat: 20.7g | Cholesterol: 77mg
Captain's Chicken by J. Peters Robinson
she says "I used chicken tenderloins because I bought them by mistake and cooked about 8. I sprinkled with season salt and a little pepper while it was cooking. I also cut the onion/celery/pepper in half as well as the ketchup mix. I didn't include bell pepper and it was great!"
8 chicken breasts
oil
1 med. onion chopped
1/3 cup celery chopped
1/3 cup green pepper chopped
1 c. ketchup
1 c. water
2 T worcestershire sauce
2 T brown sugar
salt to taste
garlic salt to taste
1. Cook chicken either by pan frying or broiling. Arrange in casserole dish.
2. Saute onions, celery and green pepper in oil until tender.
3. Mix ketchup, water, sugar, worcestershire sauce, salt and garlic in pan and bring to boil
4. Add onions, celery and green pepper to ketchup mixture and pour over chicken.
5. Cover with foil and bake 1 hour at 350*.
*Serve with rice or mashed potatoes.
8 chicken breasts
oil
1 med. onion chopped
1/3 cup celery chopped
1/3 cup green pepper chopped
1 c. ketchup
1 c. water
2 T worcestershire sauce
2 T brown sugar
salt to taste
garlic salt to taste
1. Cook chicken either by pan frying or broiling. Arrange in casserole dish.
2. Saute onions, celery and green pepper in oil until tender.
3. Mix ketchup, water, sugar, worcestershire sauce, salt and garlic in pan and bring to boil
4. Add onions, celery and green pepper to ketchup mixture and pour over chicken.
5. Cover with foil and bake 1 hour at 350*.
*Serve with rice or mashed potatoes.
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