The husband and I were talking last night about what we should have for our mini date night dinner tonight. Since I lost my meal plan for the week, I couldn't remember what I had slated for it. Seriously, after having two kids, if something isn't written down I have very little chance of remembering it. He said how about brinner (breakfast for dinner)...bacon, eggs, and pancakes. I said it sounded good to me, and there was a recipe in the Cook's Illustrated magazine I just got for buttermilk pancakes that I wanted to try.
Although I honestly feel like I need a nap before embarking on dinner tonight. We left our house this morning at 8:30 and didn't get home until almost 6:00. I had no intention of being gone that long. My cousin is getting married next weekend, and I needed to find a dress for the wedding. We had plans to go shopping with my mom and aunt, then I heard that Target is doing their twice a year huge toy clearance, so instead of leaving at 9:00 like I had originally planned I wanted to leave at 8:30 to swing by Target on the way to my mom's. I cleaned up--I got probably $200 worth of toys for $50. I'm just about set for Christmas for the boy and have some things I can keep on hand for random birthday presents for his friends. My mom, aunt, the boys, and I got to the mall around 10:45 I think it was and didn't emerge until almost 3:00. It's been a long time since I spent that much time in the mall. I got some great deals though. I found a cute dress for my cousin's wedding, and I also got three pairs of Lucky Brand pants (two were $18 each!!), a Lucky Brand shirt, and a Calvin Klein shirt--all five of those things for $120! I was quite pleased with myself. We also got shoes and socks for the boy for the wedding because he's going to be the ring bearer. We got back to my mom's, I fed the baby, the boy and I went swimming, and we headed home...and stopped at another Target. I know. You're exhausted just reading this aren't you? I definitely did my part to help the economy today. And I can't wait to wear my new clothes! ;)
Anyway, pancakes. I'm excited to try this. So far everything from Cook's Illustrated I've made has been fantastic. I really love that magazine...how they explain how they came to the final recipe, what they tried that didn't work, etc. I'm so glad I got a subscription.
Best Buttermilk Pancakes
2 cups (10 ounces) unbleached all-purpose flour
2 Tbsp sugar
1/2 tsp table salt
1 tsp baking powder
1/2 tsp baking soda
2 cups buttermilk
1/4 cup sour cream
2 large eggs
3 Tbsp unsalted butter, melted and cooled slightly
1-2 tsp vegetable oil
Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set inside baking sheet with nonstick cooking spray; place in oven. Whisk flour, sugar, salt, baking powder, and baking soda together in a medium bowl. In second medium bowl, whisk together buttermilk, sour cream, eggs, and melted butter. Make well in center of dry ingredients and pour in wet ingredients; gently stir until just combined (batter should remain lumpy with few streaks of flour). Do not overmix. Allow batter to sit 10 minutes before cooking.
Heat 1 tsp oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of pan. Using 1/4 cup measure, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2-3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1-2 minutes longer. Serve pancakes immediately, or transfer to wire rack in preheated oven. Repeat with remaining batter, using remaining oil as necessary.
*****
I'm pretty happy with my usual pancake recipe, but since these are supposedly "the best" I figured they were worth a try. Of course, my usual ones I always have those ingredients on hand, and buttermilk isn't something I normally have in my fridge.
*****
These were pretty good pancakes. I have a tendency to smoosh down pancakes after I flip them, and I think I need to stop so they'll be lighter and fluffier. There was only one left from the whole batch--the husband kept going back for more!
Friday, July 31, 2009
Pork Chops and Swamp
We had a crazy day yesterday...and today for that matter. We left the house yesterday at 9:30 and went to a play date, lunch, swim lessons, and I got my brows done. We got home after 2:00. I was completely exhausted after it and overheated from sitting out at swim lessons, so I did nothing but veg out on the couch. I don't know why I didn't update my blog...maybe it required too much energy. I wasn't overly excited about dinner last night even though it was one of my favorites. It was nice not cooking the two previous nights, but the husband had a hard time finding the noodle soup necessary for the swamp when he went grocery shopping for me, so I felt bad not making this after he went to all the trouble of finding it (even though he doesn't really like this dinner). My friend Jen B. (who by the way is pregnant with twins!!) said I should go ahead and make it, so I did.
Pork Chops and Swamp
And if you want a picture tutorial of how to make this, go here:
Swamp Photo Tutorial
Pork Chops and Swamp
And if you want a picture tutorial of how to make this, go here:
Swamp Photo Tutorial
Wednesday, July 29, 2009
Turkey Salad Wraps
Did you know that Whole Foods has an app for the iPhone? They do. I heart Whole Foods (although I can't afford to shop there on a routine basis), and I heart them even more after I found that cool app. I needed some dinner ideas for this week and decided to check that out and see what I found. Since it's blazing hot and I don't feel like heating up my kitchen, I searched their sandwich recipes. When I got the new fridge and was cleaning out the old one I came across a bag of diced turkey meat that needed to be used up. Safeway had cooked turkey breasts for $5 awhile back, so I bought one and diced it up and stuck it in the freezer for later use. Honestly I had kind of forgotten about it. When I saw this recipe I thought it would be perfect because it would be a light summer dinner and use up the turkey I have!
The husband, however, is not a fan of turkey, so if he asks (since I don't think he checks my blog anymore), I'm telling him it's chicken. Same goes for the boy so he doesn't blab that it's turkey!
Turkey Salad Wraps
Salt to taste
1 1/4 to 1 1/2 pounds skinless, boneless turkey breast fillets
1/4 cup mayonnaise
1/4 cup lowfat yogurt
2 teaspoons lime juice
1/2 teaspoon ground cumin
Pepper to taste
2 stalks celery, chopped
1/2 red onion, finely chopped
1 cup frozen yellow corn, thawed and drained
1 jalapeño pepper, finely chopped
4 tortillas, preferably red chile variety
1 pint alfalfa sprouts
Bring 2 quarts water and 1 teaspoon salt to a simmer in a medium pot over low heat. Add turkey and simmer 10 to 12 minutes, or until cooked through. Transfer to a plate and set aside to let cool for 15 minutes, then cut into 1/2-inch cubes.
Whisk together mayonnaise, yogurt, lime juice, and cumin in a small bowl; season with salt and pepper. Add cooked turkey, celery, onions, corn and jalapeños and toss to coat.
Spoon about 1 cup of the turkey salad onto each tortilla, then top with a generous handful of sprouts. Roll up and serve immediately.
*****
I'm only making a couple variations. In the past when the husband has gone grocery shopping for me, he's been unable to find plain yogurt, so instead of making him go through that rigmarole again I'm going to use sour cream instead. And I forgot to put red onion on my grocery list, so I'll have to make due with a regular yellow onion. And I don't like frozen corn, so I don't buy, which means I'm going to use canned corn instead. And I don't have alfalfa sprouts, so we'll deck out our wraps with lettuce and possibly tomato if I think it would work after tasting the final product. There's quite a bit of the pasta salad from yesterday leftover, so I think we'll just have that on the side and call it good.
*****
This was really yummy!!! We all really liked it, although the boy really just picked out the turkey. The husband had the leftovers a couple days later and said it was definitely a lot better the first time around. There wasn't a whole lot left anyway. I will definitely make this again, and I think chicken could easily be substituted for the turkey. Oh, the red onion. Flavor-wise I don't think it would add a whole lot, but it would be nice for the color. And we did have them with lettuce and tomato. Man, just typing this makes me want to have it again!
The husband, however, is not a fan of turkey, so if he asks (since I don't think he checks my blog anymore), I'm telling him it's chicken. Same goes for the boy so he doesn't blab that it's turkey!
Turkey Salad Wraps
Salt to taste
1 1/4 to 1 1/2 pounds skinless, boneless turkey breast fillets
1/4 cup mayonnaise
1/4 cup lowfat yogurt
2 teaspoons lime juice
1/2 teaspoon ground cumin
Pepper to taste
2 stalks celery, chopped
1/2 red onion, finely chopped
1 cup frozen yellow corn, thawed and drained
1 jalapeño pepper, finely chopped
4 tortillas, preferably red chile variety
1 pint alfalfa sprouts
Bring 2 quarts water and 1 teaspoon salt to a simmer in a medium pot over low heat. Add turkey and simmer 10 to 12 minutes, or until cooked through. Transfer to a plate and set aside to let cool for 15 minutes, then cut into 1/2-inch cubes.
Whisk together mayonnaise, yogurt, lime juice, and cumin in a small bowl; season with salt and pepper. Add cooked turkey, celery, onions, corn and jalapeños and toss to coat.
Spoon about 1 cup of the turkey salad onto each tortilla, then top with a generous handful of sprouts. Roll up and serve immediately.
*****
I'm only making a couple variations. In the past when the husband has gone grocery shopping for me, he's been unable to find plain yogurt, so instead of making him go through that rigmarole again I'm going to use sour cream instead. And I forgot to put red onion on my grocery list, so I'll have to make due with a regular yellow onion. And I don't like frozen corn, so I don't buy, which means I'm going to use canned corn instead. And I don't have alfalfa sprouts, so we'll deck out our wraps with lettuce and possibly tomato if I think it would work after tasting the final product. There's quite a bit of the pasta salad from yesterday leftover, so I think we'll just have that on the side and call it good.
*****
This was really yummy!!! We all really liked it, although the boy really just picked out the turkey. The husband had the leftovers a couple days later and said it was definitely a lot better the first time around. There wasn't a whole lot left anyway. I will definitely make this again, and I think chicken could easily be substituted for the turkey. Oh, the red onion. Flavor-wise I don't think it would add a whole lot, but it would be nice for the color. And we did have them with lettuce and tomato. Man, just typing this makes me want to have it again!
Ziploc Bag Ice Cream
A couple summers ago (either last summer or the one before, I can't remember which) my friend Denise sent me a recipe for ice cream made in a Ziploc bag. I tucked it away in my Recipes folder for a later date. Maybe it was two summers ago because the boy would have been too little for it. I don't know. Anyway, I remembered it a few weeks ago and kept mentioning it to the boy that we'd have to make it. Then when he'd ask to make it, I didn't have the right ingredients. Well now, by golly, I do! After he finishes his snack we're going to make ice cream!
Ziploc Bag Ice Cream
1/2 cup milk
1/4 cup half-and-half
1 Tablespoon sugar
1/4 teaspoon vanilla extract
2 sandwich-size Ziploc bags
1 one gallon-size Ziploc bag
2 cups ice
1 Tablespoon coarse salt
Put milk, half-and-half, sugar and vanilla extract in a small Ziploc bag; seal securely after removing excess air. Put that bag inside the other small Ziploc bag; seal securely, removing excess air from that bag, too. Add ice and salt to larger bag and place smaller sealed double-bags inside. Seal large bag firmly, too.
Let the kids shake themselves silly as they shake, toss and turn the bag. The ice cream will be soft-serve and ready to eat in 5 to 10 minutes. Enjoy!
*****
This isn't the usual type of recipe I post, but since it's hot just about everywhere (or at least it's hot here and in WA, where I grew up, so almost everyone I know is sweltering right now) and kids need to be entertained, I thought this would be worth sharing.
Ziploc Bag Ice Cream
1/2 cup milk
1/4 cup half-and-half
1 Tablespoon sugar
1/4 teaspoon vanilla extract
2 sandwich-size Ziploc bags
1 one gallon-size Ziploc bag
2 cups ice
1 Tablespoon coarse salt
Put milk, half-and-half, sugar and vanilla extract in a small Ziploc bag; seal securely after removing excess air. Put that bag inside the other small Ziploc bag; seal securely, removing excess air from that bag, too. Add ice and salt to larger bag and place smaller sealed double-bags inside. Seal large bag firmly, too.
Let the kids shake themselves silly as they shake, toss and turn the bag. The ice cream will be soft-serve and ready to eat in 5 to 10 minutes. Enjoy!
*****
This isn't the usual type of recipe I post, but since it's hot just about everywhere (or at least it's hot here and in WA, where I grew up, so almost everyone I know is sweltering right now) and kids need to be entertained, I thought this would be worth sharing.
Tuesday, July 28, 2009
My Cousin Kim's Fajita Seasoning
I was talking to my friend Cindy this morning, and she mentioned she had read on here about my cousin's fajita seasoning mix and wondered if I could send her the recipe. Then someone left me a comment about wanting to find a taco mix that didn't have MSG. So I assumed since two people were interested, that must naturally mean that EVERYONE would like to see this recipe. I haven't used it, but my aunt gave it rave reviews, and she's a pretty picky eater. So I figure if she liked it, it must be good!
My Cousin Kim's Fajita Seasoning
3 Tbsp. cornstarch
2 Tbsp. chili powder
1 Tbsp. salt
1 Tbsp. paprika
1 Tbsp. sugar
2-1/2 tsp. crushed chicken bouillon cube
1-1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp cayenne pepper
1/4 tsp. crushed red pepper flakes
1/2 tsp. cumin
Combine all of the ingredients in a small bowl. Pour into small glass or plastic container, seal tightly and store in a cool, dry place. Makes the equivalent of 3 packets of commercial or purchased Fajita Seasoning Mix.
Note from Kim: I separated it into 3 zip lock baggies and kept it in the freezer until ready to use (not sure why I put it in the freezer, but it seemed to work).
*****
There you have it! Sounds super easy and tasty. I'll have to make it sometime soon!
My Cousin Kim's Fajita Seasoning
3 Tbsp. cornstarch
2 Tbsp. chili powder
1 Tbsp. salt
1 Tbsp. paprika
1 Tbsp. sugar
2-1/2 tsp. crushed chicken bouillon cube
1-1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp cayenne pepper
1/4 tsp. crushed red pepper flakes
1/2 tsp. cumin
Combine all of the ingredients in a small bowl. Pour into small glass or plastic container, seal tightly and store in a cool, dry place. Makes the equivalent of 3 packets of commercial or purchased Fajita Seasoning Mix.
Note from Kim: I separated it into 3 zip lock baggies and kept it in the freezer until ready to use (not sure why I put it in the freezer, but it seemed to work).
*****
There you have it! Sounds super easy and tasty. I'll have to make it sometime soon!
Roasted Vegetable Pasta Salad
It's hot. It's really, really, really, really, really insanely hot here in Phoenix. I know, I know...it's Phoenix in the summertime, what do I expect, but it seems especially bad today. Maybe because the boy is driving me crazy so I'm extra cranky? I don't know, but we got home from his swim lessons 90 minutes ago and I'm still feeling hot from sitting outside for half an hour. Thankfully there are only two left to go!
Anyway, I somehow lost my meal plan for the week. I have this cool meal planning notepad, and I think when I tore off last week's menu, I must have torn off this week's too. So I'm trying hard to remember what all I had on there. I remembered tonight's and tomorrow's and Saturday's because we're having some friends over for dinner, but other than that I have no idea.
Awhile back my mom loaned me a vegan Italian cookbook she had. It sat on a table in my hallway for months. I'd occasionally flip through it and see something that sounded good, but I never made anything. I had slated for one night last week a pasta with roasted vegetables and some kind of garlic sauce, but then it was super hot the day I was going to make it, and the idea of roasting vegetables and heating up my house was more than I could take, so I scratched it and gave the book back to my mom. But, since I'd bought all the vegetables for it already, I figured this week I needed to come up with something that used them. So of course I turned to RecipeZaar.com. I first searched on "grilled vegetable pasta" because I figured I could slice the zucchini and yellow squash and grill them instead of roast them, but I didn't like anything that came up. So I tried "roasted vegetable pasta" thinking I could just grill the veggies if I found a recipe I liked. This one came up, and it calls for chicken, but I'm skipping that because I want a vegetarian dinner tonight. And I decided to go ahead and roast the vegetables now instead of doing it at dinner time. We'll have the pasta cold or at room temperature.
Roasted Vegetable Pasta Salad
Recipe #176124
* 1 1/2 cups yellow squash, julienne-cut
* 1 1/4 cups carrots, julienne-cut
* 1 cup sliced onion, vertically sliced
* 1 cup zucchini, julienne-cut
* 1 cup red bell pepper, julienne-cut
* 1 tablespoon olive oil
Vinaigrette
* 1/4 cup balsamic vinegar
* 1/4 cup fresh lemon juice
* 1 tablespoon olive oil
* 1 1/2 teaspoons Dijon mustard
* 1 teaspoon salt
* 1/4 teaspoon black pepper
* 1 garlic clove, crushed
Remaining ingredients
* 1 (12 ounce) box ziti pasta, cooked
* 2 tablespoons fresh basil, chopped
* 16 cherry tomatoes, halved
* feta cheese, to garnish
Preheat oven to 450 degrees.
Combine all the vegetables with the olive oil, toss gently to coat. Bake at 450 for 20 minutes, turning occasionally; cool.
Combine all ingredients for the vinaigrette, with a whisk.
Combine the roasted vegetables, vinaigrette, pasta, fresh basil, tomatoes and feta in a large bowl; toss gently to coat.
*****
See, I'm even too hot and lazy to go back and format the recipe into my usual style. It's just too hot. I'm trying to cut back on the amount of TV the boy watches, but I'm thinking if he asks for a show or movie after naptime, he'll get one because it's too hot to come up with anything else to do. Hey, I never said I was trying to win Mother of the Year! ;)
I took out the parts of the recipe for the chicken since I'm not using it, but check out the original recipe if you're interested in including it. I think the only change I'm making is that I'm going to roast the tomatoes along with the zucchini and squash. Oh, and I'm leaving out the carrots and red pepper because I don't have a red pepper and don't feel like doing the carrots. I wish I had a red onion to use for this, but alas I don't. I'm hoping this is good and no one scoffs at the idea of having a glorified pasta salad for dinner.
*****
This was yummy!!! The husband was pretty skeptical when I told him about it and flat out said maybe he and the boy would have hot dogs leftover from the BBQ on Sunday. I was a bit offended to say the least. The husband said it was better than he expected and he really liked it, although I don't think he approved of it as a main dish. The boy did not like it at all. He took a few "no thank you" bites and then had a hot dog instead. At least there's a lot left for me for lunch over the next couple days!
Anyway, I somehow lost my meal plan for the week. I have this cool meal planning notepad, and I think when I tore off last week's menu, I must have torn off this week's too. So I'm trying hard to remember what all I had on there. I remembered tonight's and tomorrow's and Saturday's because we're having some friends over for dinner, but other than that I have no idea.
Awhile back my mom loaned me a vegan Italian cookbook she had. It sat on a table in my hallway for months. I'd occasionally flip through it and see something that sounded good, but I never made anything. I had slated for one night last week a pasta with roasted vegetables and some kind of garlic sauce, but then it was super hot the day I was going to make it, and the idea of roasting vegetables and heating up my house was more than I could take, so I scratched it and gave the book back to my mom. But, since I'd bought all the vegetables for it already, I figured this week I needed to come up with something that used them. So of course I turned to RecipeZaar.com. I first searched on "grilled vegetable pasta" because I figured I could slice the zucchini and yellow squash and grill them instead of roast them, but I didn't like anything that came up. So I tried "roasted vegetable pasta" thinking I could just grill the veggies if I found a recipe I liked. This one came up, and it calls for chicken, but I'm skipping that because I want a vegetarian dinner tonight. And I decided to go ahead and roast the vegetables now instead of doing it at dinner time. We'll have the pasta cold or at room temperature.
Roasted Vegetable Pasta Salad
Recipe #176124
* 1 1/2 cups yellow squash, julienne-cut
* 1 1/4 cups carrots, julienne-cut
* 1 cup sliced onion, vertically sliced
* 1 cup zucchini, julienne-cut
* 1 cup red bell pepper, julienne-cut
* 1 tablespoon olive oil
Vinaigrette
* 1/4 cup balsamic vinegar
* 1/4 cup fresh lemon juice
* 1 tablespoon olive oil
* 1 1/2 teaspoons Dijon mustard
* 1 teaspoon salt
* 1/4 teaspoon black pepper
* 1 garlic clove, crushed
Remaining ingredients
* 1 (12 ounce) box ziti pasta, cooked
* 2 tablespoons fresh basil, chopped
* 16 cherry tomatoes, halved
* feta cheese, to garnish
Preheat oven to 450 degrees.
Combine all the vegetables with the olive oil, toss gently to coat. Bake at 450 for 20 minutes, turning occasionally; cool.
Combine all ingredients for the vinaigrette, with a whisk.
Combine the roasted vegetables, vinaigrette, pasta, fresh basil, tomatoes and feta in a large bowl; toss gently to coat.
*****
See, I'm even too hot and lazy to go back and format the recipe into my usual style. It's just too hot. I'm trying to cut back on the amount of TV the boy watches, but I'm thinking if he asks for a show or movie after naptime, he'll get one because it's too hot to come up with anything else to do. Hey, I never said I was trying to win Mother of the Year! ;)
I took out the parts of the recipe for the chicken since I'm not using it, but check out the original recipe if you're interested in including it. I think the only change I'm making is that I'm going to roast the tomatoes along with the zucchini and squash. Oh, and I'm leaving out the carrots and red pepper because I don't have a red pepper and don't feel like doing the carrots. I wish I had a red onion to use for this, but alas I don't. I'm hoping this is good and no one scoffs at the idea of having a glorified pasta salad for dinner.
*****
This was yummy!!! The husband was pretty skeptical when I told him about it and flat out said maybe he and the boy would have hot dogs leftover from the BBQ on Sunday. I was a bit offended to say the least. The husband said it was better than he expected and he really liked it, although I don't think he approved of it as a main dish. The boy did not like it at all. He took a few "no thank you" bites and then had a hot dog instead. At least there's a lot left for me for lunch over the next couple days!
Monday, July 27, 2009
Crockpot Chicken Fajitas
Man, we have had a crazy few days at our house. The husband leads a ministry team at our church, and we had a BBQ here yesterday afternoon for everyone that serves on the team. Saturday was spent getting the house cleaned and ready for that, then we went to my mom's for swimming and dinner. My uncle grilled steaks which were fantastic! I definitely over-indulged. Yesterday was church then last minute BBQ stuff and then the BBQ. It was fun and we were able to get to know the people serving on his team a little better. We did it potluck style, so everyone coming brought a side dish or dessert, so all we had to do was grill hamburgers and hot dogs. Most people left the food they brought, so when everyone left I surveyed the kitchen and called my friend Jen B. to see if they would want to come join us for dinner because we had an insane amount of food leftover. We had a great time with them--I think we were laughing just about the whole time. The boy loves playing with their son, so they had a good time too.
I wanted something easy for dinner tonight that I could put in the crockpot early in the day and just let it go so dinner would be ready when we were. I saw a package of sliced peppers in my freezer that I bought on my last Trader Joe's excursion, and seeing those reminded me of this recipe that we really liked when I first made it, but then I hadn't made it again since then.
Here's my original post:
Crockpot Beer Chicken Fajitas
The husband went grocery shopping for me while I cleaned house on Saturday and could not find the fajita seasoning anywhere in the store. I told him to forget about it, and I went to Walmart today and bought two packets. Then I totally kicked myself when I looked at the ingredients after putting them in the crockpot and saw that MSG was the second ingredient. Yuck. That's when I kicked myself because I remembered my cousin had sent me a recipe she uses for homemade fajita seasoning. Ugh. Next time!!
I also had a little beer mishap. I couldn't in good conscience let half a beer go to waste, even though it was 11:30 when I was putting this in the crockpot. I put the beer bottle on the kitchen table and went to sit down next to the boy while he was eating his lunch and somehow knocked the bottle over. Obviously it was a sign that I shouldn't have been drinking before noon.
I'm not sure what we're going to have with this. I had to return that Rick Bayless cookbook I was holding hostage from the library, so I borrowed Jen B's copy of it because there were some salad dressing recipes in it I wanted to try, but of course I'm missing main ingredients for each of them. I have a southwestern vegetable blend in the freezer I'll probably heat up and then just have a salad on the side.
I wanted something easy for dinner tonight that I could put in the crockpot early in the day and just let it go so dinner would be ready when we were. I saw a package of sliced peppers in my freezer that I bought on my last Trader Joe's excursion, and seeing those reminded me of this recipe that we really liked when I first made it, but then I hadn't made it again since then.
Here's my original post:
Crockpot Beer Chicken Fajitas
The husband went grocery shopping for me while I cleaned house on Saturday and could not find the fajita seasoning anywhere in the store. I told him to forget about it, and I went to Walmart today and bought two packets. Then I totally kicked myself when I looked at the ingredients after putting them in the crockpot and saw that MSG was the second ingredient. Yuck. That's when I kicked myself because I remembered my cousin had sent me a recipe she uses for homemade fajita seasoning. Ugh. Next time!!
I also had a little beer mishap. I couldn't in good conscience let half a beer go to waste, even though it was 11:30 when I was putting this in the crockpot. I put the beer bottle on the kitchen table and went to sit down next to the boy while he was eating his lunch and somehow knocked the bottle over. Obviously it was a sign that I shouldn't have been drinking before noon.
I'm not sure what we're going to have with this. I had to return that Rick Bayless cookbook I was holding hostage from the library, so I borrowed Jen B's copy of it because there were some salad dressing recipes in it I wanted to try, but of course I'm missing main ingredients for each of them. I have a southwestern vegetable blend in the freezer I'll probably heat up and then just have a salad on the side.
Bacon & Feta Stuffed Chicken
I couldn't believe I hadn't updated my blog since last Wednesday, then I remembered just how crazy the past few days have been, and it all made sense. Friday night the husband and I did our usual mini date night and had this for dinner after the kids went to bed. I apparently cut this out of a magazine at some point, but I have no idea when or what one it was from.
Bacon & Feta Stuffed Chicken
4 boneless, skinless chicken breasts
1/4 cup crumbled cooked bacon
1/4 cup crumbled feta cheese
1/2 tsp salt
1/4 tsp pepper
1 Tbsp vegetable oil
2 cans diced tomatoes (14-1/2 ounces each)
1 Tbsp dried basil
Carefully cut a pocket in each chicken breast. Fill with bacon and cheese; secure with toothpicks. Sprinkle with salt and pepper. In a large skillet brown chicken in oil.
Drain one can of tomatoes, discarding juice; add to the skillet with the undrained can of tomatoes. Sprinkle with basil. Cover and simmer for 10 minutes. Uncover; simmer 5 minutes longer until chicken is no longer pink and the tomato mixture has thickened.
*****
This was REALLY tasty! The bacon and feta was a great combination. Instead of using oil I used some of the bacon grease that was left in the pan after frying up the bacon. I poured most of it out and left a tablespoon or so, since that's the amount of oil that was called for. I also used organic chicken for the first time. I found some on clearance at the store a couple weeks ago and snatched it up. I thought it tasted different than conventional chicken, but the husband couldn't tell the difference. It's not something I'd spend the extra money on regularly, but if I can ever get it for cheap like that again, I will for sure. I'm not sure if the boy would like this, but the husband and I both really enjoyed it.
Bacon & Feta Stuffed Chicken
4 boneless, skinless chicken breasts
1/4 cup crumbled cooked bacon
1/4 cup crumbled feta cheese
1/2 tsp salt
1/4 tsp pepper
1 Tbsp vegetable oil
2 cans diced tomatoes (14-1/2 ounces each)
1 Tbsp dried basil
Carefully cut a pocket in each chicken breast. Fill with bacon and cheese; secure with toothpicks. Sprinkle with salt and pepper. In a large skillet brown chicken in oil.
Drain one can of tomatoes, discarding juice; add to the skillet with the undrained can of tomatoes. Sprinkle with basil. Cover and simmer for 10 minutes. Uncover; simmer 5 minutes longer until chicken is no longer pink and the tomato mixture has thickened.
*****
This was REALLY tasty! The bacon and feta was a great combination. Instead of using oil I used some of the bacon grease that was left in the pan after frying up the bacon. I poured most of it out and left a tablespoon or so, since that's the amount of oil that was called for. I also used organic chicken for the first time. I found some on clearance at the store a couple weeks ago and snatched it up. I thought it tasted different than conventional chicken, but the husband couldn't tell the difference. It's not something I'd spend the extra money on regularly, but if I can ever get it for cheap like that again, I will for sure. I'm not sure if the boy would like this, but the husband and I both really enjoyed it.
Wednesday, July 22, 2009
Shrimp Creole
One of the dinners I had planned for this week was a jambalaya recipe I haven't made in a long, long time. In thinking about it, I decided I'd rather make shrimp creole, which is something else I haven't made in a long, long time. I figured I could make jambalaya next week with just chicken and sausage, then this week I can use some of the shrimp I have for shrimp creole. It's really super yummy, and I can't even remember the last time we had it. I'm really excited!
Shrimp Creole
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1/4 cup butter
1 28-ounce can crushed tomatoes, undrained
6 garlic cloves, minced
2 bay leaves
1 tsp salt
1/2 tsp cayenne pepper
2 tbsp all-purpose flour
3 Tbsp water
1 pound uncooked, medium shrimp, peeled and deveined
1 Tbsp worcestershire sauce
1/4 to 1/2 tsp hot pepper sauce
1/2 cup thinly sliced green onions
2 Tbsp minced fresh parsley
Hot cooked rice
In a Dutch oven, saute onion, green pepper, and celery in butter until tender. Add the tomatoes, garlic, bay leaves, salt, and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes, stirring occasionally. Discard the bay leaves.
In a small bowl, whisk together flour and water until smooth; add to tomato mixture. Bring to a boil, stirring constantly. Stir in shrimp, worcestershire, and hot pepper sauce. Simmer, uncovered, for 5 minutes or until shrimp turn pink. Serve over rice, garnish with parsley and green onions.
*****
This is one of the first cajun dishes I ever made, and the husband (although he was the boyfriend at the time) loved it. I think we'll just have some bread and a salad on the side. Mmmmm...I can't wait for dinner!
Shrimp Creole
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1/4 cup butter
1 28-ounce can crushed tomatoes, undrained
6 garlic cloves, minced
2 bay leaves
1 tsp salt
1/2 tsp cayenne pepper
2 tbsp all-purpose flour
3 Tbsp water
1 pound uncooked, medium shrimp, peeled and deveined
1 Tbsp worcestershire sauce
1/4 to 1/2 tsp hot pepper sauce
1/2 cup thinly sliced green onions
2 Tbsp minced fresh parsley
Hot cooked rice
In a Dutch oven, saute onion, green pepper, and celery in butter until tender. Add the tomatoes, garlic, bay leaves, salt, and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes, stirring occasionally. Discard the bay leaves.
In a small bowl, whisk together flour and water until smooth; add to tomato mixture. Bring to a boil, stirring constantly. Stir in shrimp, worcestershire, and hot pepper sauce. Simmer, uncovered, for 5 minutes or until shrimp turn pink. Serve over rice, garnish with parsley and green onions.
*****
This is one of the first cajun dishes I ever made, and the husband (although he was the boyfriend at the time) loved it. I think we'll just have some bread and a salad on the side. Mmmmm...I can't wait for dinner!
Monday, July 20, 2009
Bubble Pizza
We're having kind of a ghetto dinner tonight, but I'm okay with it. I have a folder of recipes that I've been collecting since college. It actually started as a little cookbook I made myself when I moved out of the dorms and would be having to cook for myself. I didn't always like to cook, I only really started doing it at that time. Over the years as I printed off recipes or came across them in magazines I'd stick them in this folder. I hadn't gone through it in awhile, so this weekend I sat down and went through it. Most of the dinners I'm making this week are recipes I came across in there that I haven't made in forever or have never made.
This recipe I found on a frugal/budget website several years ago. We were low on funds so I was looking for some frugal recipes. I've made other recipes I found on there and they've all been good. I had some pepperoni in the fridge that I need to use up, so I thought this might be a good use for it.
Bubble Up Pizza
3 pkgs. refrigerator biscuits
1 can or jar of spaghetti sauce
Shredded cheese
Pizza toppings of your choice (I'm using pepperoni, green pepper, and mushrooms...I was having vegetable guilt)
Cut biscuits into quarters and place in a 9x13 baking dish. Add sauce, stir to coat, and spread evenly in bottom of pan. Top with cheese, then toppings, (I usually stick to 3 toppings at a time).
Bake at 375 degrees for about 35-40 min. Be sure to check middle to make sure all the dough is cooked through.
*****
See? Pretty ghetto, but I'm actually looking forward to trying it. Plus I'm hoping the boy will enjoy it, so we won't have to fight him to eat at dinner tonight. I think we'll probably just have a salad on the side. Oh, and I'm going to make up some sauce using a can of crushed tomatoes, Italian seasoning, and some onion and garlic. I can only handle so many processed foods at a time. ;)
*****
There were mixed reviews on this. The husband LOVED it. He said he could eat the whole pan of it. I thought it was just okay. If I'm going to make pizza I'd rather make real pizza. I'll probably only make this again if he requests it. It wasn't bad necessarily, just not my favorite.
This recipe I found on a frugal/budget website several years ago. We were low on funds so I was looking for some frugal recipes. I've made other recipes I found on there and they've all been good. I had some pepperoni in the fridge that I need to use up, so I thought this might be a good use for it.
Bubble Up Pizza
3 pkgs. refrigerator biscuits
1 can or jar of spaghetti sauce
Shredded cheese
Pizza toppings of your choice (I'm using pepperoni, green pepper, and mushrooms...I was having vegetable guilt)
Cut biscuits into quarters and place in a 9x13 baking dish. Add sauce, stir to coat, and spread evenly in bottom of pan. Top with cheese, then toppings, (I usually stick to 3 toppings at a time).
Bake at 375 degrees for about 35-40 min. Be sure to check middle to make sure all the dough is cooked through.
*****
See? Pretty ghetto, but I'm actually looking forward to trying it. Plus I'm hoping the boy will enjoy it, so we won't have to fight him to eat at dinner tonight. I think we'll probably just have a salad on the side. Oh, and I'm going to make up some sauce using a can of crushed tomatoes, Italian seasoning, and some onion and garlic. I can only handle so many processed foods at a time. ;)
*****
There were mixed reviews on this. The husband LOVED it. He said he could eat the whole pan of it. I thought it was just okay. If I'm going to make pizza I'd rather make real pizza. I'll probably only make this again if he requests it. It wasn't bad necessarily, just not my favorite.
My husband is the best!
Like I said in my last post, we had a crazy weekend. The insanity began Saturday morning. It was my day to sleep in, and I was woken up by my cell phone ringing repeatedly with a number I didn't recognize. I was getting pretty irate actually, then the husband called on his cell. Apparently he'd been calling me from Lowe's because he wasn't getting cell phone reception in the store. He wanted to buy me a new fridge and wanted to make sure I was okay with it. Uhhhh...YES!!! I don't know if I had ever lamented on here about our fridge, but I hated it. I actually hated it from the moment we bought it. I wanted a stainless fridge with French doors and the freezer drawer on the bottom, but the husband didn't like those when we were looking four years ago. The fridge we bought then was totally falling apart--the deli drawer rail had broken, so the drawer was resting on a shelf, one of the produce drawers' rails had broken, so it was doing the same thing. While I didn't like the idea of spending money on a new fridge, I wasn't totally opposed to it because I hated our fridge so much. So...what kind did he buy? A stainless fridge with French doors and the freezer drawer on the bottom. Want to see it?
Like I said, that began the craziness. Thankfully we have a fridge in our garage, so we were able to move everything from our old fridge out there to store it. But, that was sucky moving all the stuff around out there to fit everything from inside.
For Mother's Day this year the husband gave me a certificate to use for a cooking class at Sur La Table, which is one of my most favorite places. I couldn't decide on what class I wanted to take and then saw a Summer Brunch class that was yesterday. I'm so glad that's the one I chose! There were five things that were going to be made--Quiche Lorraine, Crab Cakes, Eggs Benedict with Hollandaise Sauce, Frittata with Goat Cheese, Dill, and Smoked Salmon, and Mini Fruit Tarts. There were only two of us in the class, so we didn't make everything, we each picked one recipe we wanted to do, and then agreed on a third. We made the Crab Cakes, Eggs Benedict, and the Frittata. They were all so amazing!!! I will definitely be making the crab cakes sometime soon, and the Eggs Benedict was fantastic!!! I made the hollandaise sauce because that's the recipe I chose, and the instructor said it was perfect!! Woo hoo!! And she complemented my knife skills--pretty cool coming from a trained chef! So, that was the craziness yesterday. The fridge was delivered while I was gone, so my afternoon consisted of moving stuff into the new fridge and getting it all straightened out.
See...I told you my husband is the best!!
Like I said, that began the craziness. Thankfully we have a fridge in our garage, so we were able to move everything from our old fridge out there to store it. But, that was sucky moving all the stuff around out there to fit everything from inside.
For Mother's Day this year the husband gave me a certificate to use for a cooking class at Sur La Table, which is one of my most favorite places. I couldn't decide on what class I wanted to take and then saw a Summer Brunch class that was yesterday. I'm so glad that's the one I chose! There were five things that were going to be made--Quiche Lorraine, Crab Cakes, Eggs Benedict with Hollandaise Sauce, Frittata with Goat Cheese, Dill, and Smoked Salmon, and Mini Fruit Tarts. There were only two of us in the class, so we didn't make everything, we each picked one recipe we wanted to do, and then agreed on a third. We made the Crab Cakes, Eggs Benedict, and the Frittata. They were all so amazing!!! I will definitely be making the crab cakes sometime soon, and the Eggs Benedict was fantastic!!! I made the hollandaise sauce because that's the recipe I chose, and the instructor said it was perfect!! Woo hoo!! And she complemented my knife skills--pretty cool coming from a trained chef! So, that was the craziness yesterday. The fridge was delivered while I was gone, so my afternoon consisted of moving stuff into the new fridge and getting it all straightened out.
See...I told you my husband is the best!!
Fish Tacos
What a crazy weekend we had! That's why I'm just now posting for the weekend on Monday. I'll have to do a separate post on why our weekend was so crazy--it's because my husband is the best husband ever!! But, I'll post on that next.
Last week the husband had requested fish tacos for dinner one night. I wanted to find a new way of doing them and RecipeZaar.com of course came through for me!
Fish Tacos
Recipe #26516
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro
1 package taco seasoning mix, divided
1 lb cod or white fish fillet, cut into 1 inch pieces (about 4)
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 (12 count) package taco shells, warmed or flour tortillas
Toppings (shredded cabbage, chopped tomato, lime juice, taco sauce)
Combine sour cream, mayonnaise, cilantro and 2 tablespoons seasoning mix in small bowl.
Combine fish, vegetable oil, lemon juice and remaining seasoning mix in medium bowl; pour into large skillet. Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until cod flakes easily when tested with a fork.
Fill taco shells with fish mixture. Top with toppings.
*****
This is my new favorite way to make fish tacos. The sauce was fantastic, although it made way too much. I'll cut it in half next time because I had to throw out a lot of it (I couldn't come up with anything to do with what was left). We all really liked this--even the boy who usually isn't very fond of fish tacos. I had some catfish nuggets in the freezer that needed to be used up, so that was the fish I use. For toppings we had tomatoes and avocados. I was kind of kicking myself because I had just thrown out half a head of cabbage on Saturday because I didn't know what I was going to use it for, and I could have used it last night as a taco topping. Oops!
Last week the husband had requested fish tacos for dinner one night. I wanted to find a new way of doing them and RecipeZaar.com of course came through for me!
Fish Tacos
Recipe #26516
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro
1 package taco seasoning mix, divided
1 lb cod or white fish fillet, cut into 1 inch pieces (about 4)
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 (12 count) package taco shells, warmed or flour tortillas
Toppings (shredded cabbage, chopped tomato, lime juice, taco sauce)
Combine sour cream, mayonnaise, cilantro and 2 tablespoons seasoning mix in small bowl.
Combine fish, vegetable oil, lemon juice and remaining seasoning mix in medium bowl; pour into large skillet. Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until cod flakes easily when tested with a fork.
Fill taco shells with fish mixture. Top with toppings.
*****
This is my new favorite way to make fish tacos. The sauce was fantastic, although it made way too much. I'll cut it in half next time because I had to throw out a lot of it (I couldn't come up with anything to do with what was left). We all really liked this--even the boy who usually isn't very fond of fish tacos. I had some catfish nuggets in the freezer that needed to be used up, so that was the fish I use. For toppings we had tomatoes and avocados. I was kind of kicking myself because I had just thrown out half a head of cabbage on Saturday because I didn't know what I was going to use it for, and I could have used it last night as a taco topping. Oops!
Friday, July 17, 2009
Pioneer Woman's Pasta with Roasted Red Pepper Sauce: Jen B's Variation
The boy and I had a big day today, and I'm really not feeling very verbose, so I'll just get right to it. My friend Jen B. made this pasta dish when we went to San Diego back in May, and it was so yummy. I've been excited to make it and finally slated it for this week. Jen made some variations on the original recipe from the Pioneer Woman Cooking website, and I'm following her changes to make it a little more healthy.
PW's Pasta with Roasted Red Pepper Sauce (Jen's Version)
2 jars of roasted red peppers, drained and blotted dry on a towel
4 tablespoons pine nuts, divided
1 medium onion, finely diced
3 cloves garlic, minced
1/2 cup fat free half and half
1/3 cup of evaporated non-fat powdered milk
Fresh basil, chopped
Fresh Parmesan, shaved or grated
1 package of bow tie pasta
Directions:
Drain liquid from jar of peppers. Remove peppers to a clean kitchen towel and blot dry. Place dry peppers in food processor. Lightly toast all the pine nuts in a dry skillet. Once nuts are toasted, place 2 Tablespoons of the toasted nuts in the food processor with the red peppers. Puree peppers with pine nuts. Set aside.
Cook pasta according to package directions.
In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add salt to taste. Let simmer on low for a few minutes, so mixture is thick.
In a separate small bowl, whisk together fat free half and half with evaporated non-fat milk, making sure there are no little lumps. Pour the half and half mixture into the red pepper mixture and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, then stir together. Place pasta into a bowl, top with chopped basil and plenty of shaved Parmesan. Top with remaining 2 Tablespoons of toasted pine nuts sprinkled on top. Enjoy!!!
*****
The original recipe called for a half cup of heavy cream, but according to Jen's blog entry of this recipe, the half and half and powdered milk combination is a much healthier substitution. I'm pretty sure that's how she made it in San Diego, and that's how I'm doing it tonight. I'm super excited for dinner tonight, and I'd better get started on it soon. I couldn't find whole wheat farfalle, so I think it's fusilli I bought instead.
*****
This was good, but not as good as when Jen made it. Not sure if it was the different pasta or that I forgot to top with pine nuts or what, but her version was a lot better. I'll definitely make this again because I know how good it can be, I was just slightly disappointed with my version.
PW's Pasta with Roasted Red Pepper Sauce (Jen's Version)
2 jars of roasted red peppers, drained and blotted dry on a towel
4 tablespoons pine nuts, divided
1 medium onion, finely diced
3 cloves garlic, minced
1/2 cup fat free half and half
1/3 cup of evaporated non-fat powdered milk
Fresh basil, chopped
Fresh Parmesan, shaved or grated
1 package of bow tie pasta
Directions:
Drain liquid from jar of peppers. Remove peppers to a clean kitchen towel and blot dry. Place dry peppers in food processor. Lightly toast all the pine nuts in a dry skillet. Once nuts are toasted, place 2 Tablespoons of the toasted nuts in the food processor with the red peppers. Puree peppers with pine nuts. Set aside.
Cook pasta according to package directions.
In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add salt to taste. Let simmer on low for a few minutes, so mixture is thick.
In a separate small bowl, whisk together fat free half and half with evaporated non-fat milk, making sure there are no little lumps. Pour the half and half mixture into the red pepper mixture and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, then stir together. Place pasta into a bowl, top with chopped basil and plenty of shaved Parmesan. Top with remaining 2 Tablespoons of toasted pine nuts sprinkled on top. Enjoy!!!
*****
The original recipe called for a half cup of heavy cream, but according to Jen's blog entry of this recipe, the half and half and powdered milk combination is a much healthier substitution. I'm pretty sure that's how she made it in San Diego, and that's how I'm doing it tonight. I'm super excited for dinner tonight, and I'd better get started on it soon. I couldn't find whole wheat farfalle, so I think it's fusilli I bought instead.
*****
This was good, but not as good as when Jen made it. Not sure if it was the different pasta or that I forgot to top with pine nuts or what, but her version was a lot better. I'll definitely make this again because I know how good it can be, I was just slightly disappointed with my version.
Totally Not Related to Cooking...My Friend Tara's Photography Blog!
This is not at all related to my normal topic of cooking, but I wanted to share with you my friend Tara's photography blog. She's an AMAZING photographer here in Phoenix, but check out her website and blog regardless of where you live. She took pictures of the boy when he was a baby, and I still love to look at them!
Keator Photo Blog
Keator Photo Blog
Wednesday, July 15, 2009
Rick Bayless' Red Chile Steak and Beans
After having the Chipotle Shrimp recipe last week, I can't get enough Rick Bayless!! My friend Jen B. made this recently and loved it, so I'm excited to try it. I thought it would be a great use for some of the leftover beans from last night, too. I usually try to have a certain cuisine only once a week, but this week we're having Mexican three times. I had slated two meals (this and the tostadas from last nigh), and I needed one more dinner on my menu plan, and the husband suggested fish tacos. He didn't seem to mind that it was the third Mexican dish of the week, so watch for that over the weekend.
Rick Bayless' Red Chile Steak with Beans
2 tablespoons pure olive oil, vegetable oil, or bacon drippings
Two 10-ounce ribeye steaks, trimmed of excess fat, cut into 1-inch cubes
Kosher salt
1 medium white onion, sliced 1/4 inch thick
2 tablespoons rendered bacon fat
2 tablespoons ground ancho chile powder
1/2 tablespoon ground chipotle chile powder
2 garlic cloves, finally chopped
1 tablespoon all-purpose flour
1 1/2 cups beef broth, plus additional as needed
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano, preferably Mexican
One 15-ounce can diced fire roasted tomatoes in their juice
One 15-ounce can pinto beans, drained or 1 3/4 cups home-cooked pinto beans, drained
Cilantro sprigs, for garnish
One scallion, thinly sliced, for garnish
Directions:
In a skillet or sauté pan large enough to hold the meat in a single layer, heat the oil over medium-high heat. When the oil is hot, add the meat. Season with salt. Let the meat sear on each side, turning only after each side has browned. Be careful to keep the meat rare as it will cook more in the sauce. Stir in the onions. Once the onions have browned, using a slotted spoon, transfer to a plate.
Reduce the heat to medium. Add the bacon fat, followed by both chili powders, garlic, and flour. Cook, stirring constantly with a wooden spoon to make a thick roux-like mixture, about 1 minute. Whisk in half of the broth and bring to a boil. Add the remaining broth and sprinkle in the cumin and oregano. Add the tomatoes and juice and bring to a boil. Stir in the beans, reduce the heat to medium-low, and simmer gently for 10 minutes. Season to taste with salt.
If the sauce has thickened beyond the consistency of a light cream soup, thin with a little more broth. Add the meat and onions to the pan. Simmer for 2 to 3 minutes until the meat is heated through. Garnish with the cilantro and thinly sliced scallions. Serve immediately.
*****
Thanks to Jen for typing all that out--I took the easy route and copied it from her blog. ;) I don't have steak to use, but I did have some stew meat in the freezer that needed to be used, and since it's way too hot in AZ for beef stew, I thought this would be a great use of it. I'm just going to let it simmer in the sauce for longer, probably 45 minutes to an hour, depending on when I get my ass in gear and get started and how tender the meat is. Not sure what we're going to have with this. I'm tempted to make that Copycat Chipotle Rice, but I thought I'd make that to go with the fish tacos. I really liked it, but twice in a week might be overkill. I might just make some brown rice to soak up the sauce. I have a frozen Southwest veggie blend I might heat up as a vegetable to go with it.
The husband and I have a date night tomorrow to go see the new Harry Potter movie, so I'll be back on Friday!
*****
The flavor of this was really tasty, but I wouldn't recommend using stew meat for it. I ended up letting it simmer for quite awhile as we decided to have dinner after the kids went to bed. I thought that would help the meat get a little more tender, too, but it really didn't do much for it. I will make this again because I know it has potential to be awesome, but I'll use a better cut of meat next time.
Rick Bayless' Red Chile Steak with Beans
2 tablespoons pure olive oil, vegetable oil, or bacon drippings
Two 10-ounce ribeye steaks, trimmed of excess fat, cut into 1-inch cubes
Kosher salt
1 medium white onion, sliced 1/4 inch thick
2 tablespoons rendered bacon fat
2 tablespoons ground ancho chile powder
1/2 tablespoon ground chipotle chile powder
2 garlic cloves, finally chopped
1 tablespoon all-purpose flour
1 1/2 cups beef broth, plus additional as needed
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano, preferably Mexican
One 15-ounce can diced fire roasted tomatoes in their juice
One 15-ounce can pinto beans, drained or 1 3/4 cups home-cooked pinto beans, drained
Cilantro sprigs, for garnish
One scallion, thinly sliced, for garnish
Directions:
In a skillet or sauté pan large enough to hold the meat in a single layer, heat the oil over medium-high heat. When the oil is hot, add the meat. Season with salt. Let the meat sear on each side, turning only after each side has browned. Be careful to keep the meat rare as it will cook more in the sauce. Stir in the onions. Once the onions have browned, using a slotted spoon, transfer to a plate.
Reduce the heat to medium. Add the bacon fat, followed by both chili powders, garlic, and flour. Cook, stirring constantly with a wooden spoon to make a thick roux-like mixture, about 1 minute. Whisk in half of the broth and bring to a boil. Add the remaining broth and sprinkle in the cumin and oregano. Add the tomatoes and juice and bring to a boil. Stir in the beans, reduce the heat to medium-low, and simmer gently for 10 minutes. Season to taste with salt.
If the sauce has thickened beyond the consistency of a light cream soup, thin with a little more broth. Add the meat and onions to the pan. Simmer for 2 to 3 minutes until the meat is heated through. Garnish with the cilantro and thinly sliced scallions. Serve immediately.
*****
Thanks to Jen for typing all that out--I took the easy route and copied it from her blog. ;) I don't have steak to use, but I did have some stew meat in the freezer that needed to be used, and since it's way too hot in AZ for beef stew, I thought this would be a great use of it. I'm just going to let it simmer in the sauce for longer, probably 45 minutes to an hour, depending on when I get my ass in gear and get started and how tender the meat is. Not sure what we're going to have with this. I'm tempted to make that Copycat Chipotle Rice, but I thought I'd make that to go with the fish tacos. I really liked it, but twice in a week might be overkill. I might just make some brown rice to soak up the sauce. I have a frozen Southwest veggie blend I might heat up as a vegetable to go with it.
The husband and I have a date night tomorrow to go see the new Harry Potter movie, so I'll be back on Friday!
*****
The flavor of this was really tasty, but I wouldn't recommend using stew meat for it. I ended up letting it simmer for quite awhile as we decided to have dinner after the kids went to bed. I thought that would help the meat get a little more tender, too, but it really didn't do much for it. I will make this again because I know it has potential to be awesome, but I'll use a better cut of meat next time.
Slow Cooker Pinto Beans
I don't know why I've been slacking on posting lately. Monday was a pretty bad day at our house, and our dinner was easy, just tofu stir fry. Yesterday I don't know why I never got around to posting. Who knows. This is what we had. I'd seen a recipe for slow cooker pinto beans in a vegetarian cookbook I have and thought I'd try it. Then I saw my friend Jen B. had a recipe for them, and there is also one in my new favorite cookbook, Rick Bayless' Mexican Everyday. I decided to kind of combine all of them into one and see what I got.
Slow Cooker Pinto Beans
1 lb. dried pinto beans
1 onion, chopped
6 cloves garlic, peeled and minced
2 slices bacon, cut into chunks
2 bay leaves
2 Tbsp kosher salt
1 Tbsp black pepper
1 Tbsp Ancho chili powder
1 Tbsp cumin
1 Tbsp coriander
1 can beef broth
5 cups water
Sort through beans for any debris, pebbles, or sticks. Throw everything into slow cooker and cook on low 8-10 hours. When beans are done, strain liquid into a separate container and save for another use. Remove bay leaves and any other chunks you don't want in there (although I left the bacon in and thought it was yummy).
*****
I made refried beans out of some last night. For that I used two tablespoons of butter and probably two cups of the beans and a few ladlefuls of the cooking liquid and mashed it up first with a potato masher and then I switched to using my immersion blender. That worked a lot better.
Oh man...these were fantastic beans!! The flavor of them was so much better than anything I've ever had in a can. I think I'm a homemade refried beans convert now. I used them last night for tostadas, and for that I just fried some tortillas in oil to get them crispy (my oil took forever to heat up--I didn't think we were ever going to eat!) and then topped with the refried beans, cheese, lettuce, tomato, sour cream, guacamole, and salsa. They were quite tasty!! I had leftovers for lunch today and was just as pleased as I was last night!
Slow Cooker Pinto Beans
1 lb. dried pinto beans
1 onion, chopped
6 cloves garlic, peeled and minced
2 slices bacon, cut into chunks
2 bay leaves
2 Tbsp kosher salt
1 Tbsp black pepper
1 Tbsp Ancho chili powder
1 Tbsp cumin
1 Tbsp coriander
1 can beef broth
5 cups water
Sort through beans for any debris, pebbles, or sticks. Throw everything into slow cooker and cook on low 8-10 hours. When beans are done, strain liquid into a separate container and save for another use. Remove bay leaves and any other chunks you don't want in there (although I left the bacon in and thought it was yummy).
*****
I made refried beans out of some last night. For that I used two tablespoons of butter and probably two cups of the beans and a few ladlefuls of the cooking liquid and mashed it up first with a potato masher and then I switched to using my immersion blender. That worked a lot better.
Oh man...these were fantastic beans!! The flavor of them was so much better than anything I've ever had in a can. I think I'm a homemade refried beans convert now. I used them last night for tostadas, and for that I just fried some tortillas in oil to get them crispy (my oil took forever to heat up--I didn't think we were ever going to eat!) and then topped with the refried beans, cheese, lettuce, tomato, sour cream, guacamole, and salsa. They were quite tasty!! I had leftovers for lunch today and was just as pleased as I was last night!
Saturday, July 11, 2009
Alabama Barbecued Chicken
Happy Saturday everyone! I for one am so glad that this past week is done...it was a tough week at my house, and I am ready to start anew! Today is off to a great start. I took the boys to a play date with some old friends. We used to all get together very often, but once we had kids it's pretty rare we all get to hang out. I think the last time we were all together was roughly a year ago because my friend April was still pregnant, and her son is going to be a year old later this month.
So, are you getting tired of recipes from Cook's Illustrated yet? Me neither!! I'm actually getting my meal plan for the next week together and need to get out the issues I have to figure out one more dinner for my plan.
This one is from the grilling issue. The white barbecue sauce sounded really intriguing. My friend Jen B. made this recently and really liked it. The only downside is it's insanely hot here today (seriously...like 110 outside or something ridiculous), so grilling is going to suck, but I'm pretty sure grilling the chicken this way, I don't have to stand out there with it or check on it very often even. Awesome because I am all about the a/c today!
Now, because I'm super lazy and Jen B. did all the work already, I'm just going to copy straight from her blog for the posting.
Alabama Barbecued Chicken
For chicken:
1 teaspoon of salt
1 teaspoon of black pepper
1/2 teaspoon of cayenne pepper
1 whole chicken (3-4 lbs.)
2 cups of hickory wood chips
Canola oil for the grill
White Barbecue Sauce (see below)
For White Barbecue Sauce:
3/4 cup of mayo
2 Tablespoons of cider vinegar
2 teaspoons of sugar
1/2 teaspoon of prepared horseradish
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1/4 teaspoon of cayenne pepper
Directions:
If you have a grill with three burners, heat the outer two to medium, leaving the center one off. Or light a charcoal fire and let it burn until the charcoal is covered with white ash and about medium-hot; bank half the coals to one side of the grill, half to the other. Sprinkle wood chips, that have been soaked in water over the hot coals.
While the grill is heating, remove the giblets (if there are any) from the cavity of the chicken. Flip the chicken onto its breast. Using poultry shears, cut down both sides of the backbone from tail to neck; discard backbone. Or, if you don't have shears, lay the bird on its back, insert a long heavy knife into the body cavity and press down hard with a rocking motion to cut down through both sides of the backbone. Open the bird out onto your work surface, breast side up. Make sure that the legs are turned inward. Using your fist or a mallet, wallop the bird on the breast, hard enough to dislodge the center bones and flatten out the breast. Twist the last joint of the wings up over the breast and then down behind the "shoulders," tucking them in firmly to keep them in place during grilling.
Smear both sides of the chicken with the sauce. Lay in the center of the grill (it will not be over direct heat). Cook, without turning, basting from time to time with any remaining sauce, until the juices run clear when a thigh is pierced deeply with a fork (an instant-read thermometer should register about 160 degrees when inserted at the thickest part of the thigh), about 45 minutes. If you're cooking over charcoal, you'll want to add more charcoal to the fire after an hour or so - the internal temperature of the grill should stay at about 325 degrees. Remove the chicken to a cutting board. Baste one last time with the sauce. It will lose less juice if you cover it loosely with foil and let it rest for 5 to 10 minutes. Cut the chicken into quarters (or smaller pieces). Transfer a portion to each of four dinner plates and you're ready to serve.
*****
I don't have wood chips to use, so I hope it turns out okay without them. I'm going to make Cruncy Peanut Slaw that we had a couple weeks ago in pork wraps, but it was just so darn tasty I want to eat it again on its own. I might grill some potatoes to have as well, we'll see how I'm feeling as dinnertime approaches.
*****
This chicken was REALLY good. I don't normally eat the skin from chicken, but I did with this. The sauce on its own tasted like glorified mayonnaise, but on the finished chicken it was fantastic! This is my favorite way to cook whole chickens now--not necessarily this sauce, but cutting out the backbone and flattening the chicken and grilling it. Yum!
I did end up making the peanut slaw, but I didn't have green onions. It was fine without the cilantro the first time I made it, but I think it really needs to have the green onions. Also it's best eaten the same day you make it...the leftovers weren't nearly as good as when it was fresh.
So, are you getting tired of recipes from Cook's Illustrated yet? Me neither!! I'm actually getting my meal plan for the next week together and need to get out the issues I have to figure out one more dinner for my plan.
This one is from the grilling issue. The white barbecue sauce sounded really intriguing. My friend Jen B. made this recently and really liked it. The only downside is it's insanely hot here today (seriously...like 110 outside or something ridiculous), so grilling is going to suck, but I'm pretty sure grilling the chicken this way, I don't have to stand out there with it or check on it very often even. Awesome because I am all about the a/c today!
Now, because I'm super lazy and Jen B. did all the work already, I'm just going to copy straight from her blog for the posting.
Alabama Barbecued Chicken
For chicken:
1 teaspoon of salt
1 teaspoon of black pepper
1/2 teaspoon of cayenne pepper
1 whole chicken (3-4 lbs.)
2 cups of hickory wood chips
Canola oil for the grill
White Barbecue Sauce (see below)
For White Barbecue Sauce:
3/4 cup of mayo
2 Tablespoons of cider vinegar
2 teaspoons of sugar
1/2 teaspoon of prepared horseradish
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1/4 teaspoon of cayenne pepper
Directions:
If you have a grill with three burners, heat the outer two to medium, leaving the center one off. Or light a charcoal fire and let it burn until the charcoal is covered with white ash and about medium-hot; bank half the coals to one side of the grill, half to the other. Sprinkle wood chips, that have been soaked in water over the hot coals.
While the grill is heating, remove the giblets (if there are any) from the cavity of the chicken. Flip the chicken onto its breast. Using poultry shears, cut down both sides of the backbone from tail to neck; discard backbone. Or, if you don't have shears, lay the bird on its back, insert a long heavy knife into the body cavity and press down hard with a rocking motion to cut down through both sides of the backbone. Open the bird out onto your work surface, breast side up. Make sure that the legs are turned inward. Using your fist or a mallet, wallop the bird on the breast, hard enough to dislodge the center bones and flatten out the breast. Twist the last joint of the wings up over the breast and then down behind the "shoulders," tucking them in firmly to keep them in place during grilling.
Smear both sides of the chicken with the sauce. Lay in the center of the grill (it will not be over direct heat). Cook, without turning, basting from time to time with any remaining sauce, until the juices run clear when a thigh is pierced deeply with a fork (an instant-read thermometer should register about 160 degrees when inserted at the thickest part of the thigh), about 45 minutes. If you're cooking over charcoal, you'll want to add more charcoal to the fire after an hour or so - the internal temperature of the grill should stay at about 325 degrees. Remove the chicken to a cutting board. Baste one last time with the sauce. It will lose less juice if you cover it loosely with foil and let it rest for 5 to 10 minutes. Cut the chicken into quarters (or smaller pieces). Transfer a portion to each of four dinner plates and you're ready to serve.
*****
I don't have wood chips to use, so I hope it turns out okay without them. I'm going to make Cruncy Peanut Slaw that we had a couple weeks ago in pork wraps, but it was just so darn tasty I want to eat it again on its own. I might grill some potatoes to have as well, we'll see how I'm feeling as dinnertime approaches.
*****
This chicken was REALLY good. I don't normally eat the skin from chicken, but I did with this. The sauce on its own tasted like glorified mayonnaise, but on the finished chicken it was fantastic! This is my favorite way to cook whole chickens now--not necessarily this sauce, but cutting out the backbone and flattening the chicken and grilling it. Yum!
I did end up making the peanut slaw, but I didn't have green onions. It was fine without the cilantro the first time I made it, but I think it really needs to have the green onions. Also it's best eaten the same day you make it...the leftovers weren't nearly as good as when it was fresh.
Friday, July 10, 2009
Chipotle Shrimp
I'm holding a cookbook hostage from the library. I do this often because I fall in love with them and don't want to return them, so I keep renewing them. This particular one is Rick Bayless' Mexican Everyday. I've gotten it before and really liked what I made from it, and I happened to spot it several weeks ago when I was looking at cookbooks at the library. I'm honestly not entirely sure how long I've had it now...I think I've renewed it three times now. I really should just buy it or see if it's on Google Books. Jen B. turned me on to Rick Bayless, and I just heart him now. I was super excited when he won his round of Top Chef Masters on Bravo.
Anyway, I was looking for something to do with shrimp recently and looked in this cookbook for ideas. One recipe stood out--Chipotle Shrimp. I had everything on hand except a can of diced tomatoes, which I had regretfully used just a few days before I looked up the recipe. D'oh! So I slated it for tonight so the husband and I could have it after the kids go to bed. I'm super excited to try it. The picture looks fantastic!!
Chipotle Shrimp
1 15-ounce can diced tomatoes in juice (preferably fire-roasted), drained
2 to 3 canned chipotle chiles en adobo
1 Tbsp chipotle canning sauce
2 Tbsp vegetable or olive oil
3 garlic cloves, peeled and finely chopped or crushed through a garlic press
About 1-1/2 cups fish or chicken broth or water
Salt
1 to 1-1/4 pounds medium-large shrimp, peeled and deveined, tail left on if you wish
About 1/4 cup (loosely packed) roughly chopped cilantro, for garnish
Pour the drained tomatoes into a blender or food processor. Add the chipotle chiles and chipotle canning sauce. Process until smooth.
In a very large (12-inch) skillet, heat the oil over medium. Add the garlic and stir until fragrant and golden, about 1 minute. Pour in the tomato mixture. Cook, stirring frequently, for 5 minutes to allow the flavors to meld. Add enough broth or water to achieve a light tomato sauce consistency. Taste and season highly with salt, usually about 1 teaspoon.
Add the shrimp to the pan. Cook, stirring nearly constantly, until the shrimp are cooked through, about 4 minutes. Stir in a little more broth or water if the sauce has thickened too much.
Scoop onto dinner plates and sprinkle with the cilantro.
*****
Mmmmm...I can't wait! I think I'm going to make some basmati rice to go with this with some cilantro and lime in it. We're also making margaritas. I love doing mini date nights with the husband on Friday nights!
*****
Wowie, wow, wow!!!! This dinner was AMAZING. Just amazing!!!!!!!!!!!!!! I dare say this is the best dinner I have ever made and one of the best dinners I've ever eaten. This is highly embarrassing, but I licked my plate. Seriously. I could not get enough of this. The husband thought a few bites of his were too spicy, but I thought they were all fine. I ended up making Chipotle Copycat Lime Rice which was awesome, too. I think that will be my new go-to rice to accompany Mexican dishes.
Anyway, I was looking for something to do with shrimp recently and looked in this cookbook for ideas. One recipe stood out--Chipotle Shrimp. I had everything on hand except a can of diced tomatoes, which I had regretfully used just a few days before I looked up the recipe. D'oh! So I slated it for tonight so the husband and I could have it after the kids go to bed. I'm super excited to try it. The picture looks fantastic!!
Chipotle Shrimp
1 15-ounce can diced tomatoes in juice (preferably fire-roasted), drained
2 to 3 canned chipotle chiles en adobo
1 Tbsp chipotle canning sauce
2 Tbsp vegetable or olive oil
3 garlic cloves, peeled and finely chopped or crushed through a garlic press
About 1-1/2 cups fish or chicken broth or water
Salt
1 to 1-1/4 pounds medium-large shrimp, peeled and deveined, tail left on if you wish
About 1/4 cup (loosely packed) roughly chopped cilantro, for garnish
Pour the drained tomatoes into a blender or food processor. Add the chipotle chiles and chipotle canning sauce. Process until smooth.
In a very large (12-inch) skillet, heat the oil over medium. Add the garlic and stir until fragrant and golden, about 1 minute. Pour in the tomato mixture. Cook, stirring frequently, for 5 minutes to allow the flavors to meld. Add enough broth or water to achieve a light tomato sauce consistency. Taste and season highly with salt, usually about 1 teaspoon.
Add the shrimp to the pan. Cook, stirring nearly constantly, until the shrimp are cooked through, about 4 minutes. Stir in a little more broth or water if the sauce has thickened too much.
Scoop onto dinner plates and sprinkle with the cilantro.
*****
Mmmmm...I can't wait! I think I'm going to make some basmati rice to go with this with some cilantro and lime in it. We're also making margaritas. I love doing mini date nights with the husband on Friday nights!
*****
Wowie, wow, wow!!!! This dinner was AMAZING. Just amazing!!!!!!!!!!!!!! I dare say this is the best dinner I have ever made and one of the best dinners I've ever eaten. This is highly embarrassing, but I licked my plate. Seriously. I could not get enough of this. The husband thought a few bites of his were too spicy, but I thought they were all fine. I ended up making Chipotle Copycat Lime Rice which was awesome, too. I think that will be my new go-to rice to accompany Mexican dishes.
Wednesday, July 8, 2009
Gnocchi with Pesto, Chicken, and Mozzarella
Not really anything exciting here for dinner tonight. I'm going to cook up a chicken breast (it's huge, so I think one should be plenty) and some gnocchi, make some pesto, dice up a ball of fresh mozzarella, and mix it all together. No frills, baby!
Tuesday, July 7, 2009
Skillet Roasted Potatoes with Chili and Cumin
These are the potatoes I'm making to go with the Tex Mex Burgers we're having tonight, another Cook's Illustrated recipe. I'm so glad I sent in my subscription form for that magazine--I can't wait until I start getting it on a regular basis!! It occurred to me that we have a side burner on our grill, so I wonder if I could do the potatoes outside, too, so I don't have to heat up the house by using the stove. I'm not sure if I can use my normal cookware out there though? I don't know...I'll have to do some investigating.
Cook's Illustrated Skillet Roasted Potatoes with Chili and Cumin
1.5 pounds small or medium Red Bliss potatoes, scrubbed and unpeeled
2 Tbsp olive oil
3/4 tsp kosher salt
1 tsp chili powder
1 tsp sweet paprika
1/2 tsp ground cumin
1/4 tsp cayenne
If using small potatoes, halve each potato. If using medium potatoes, quarter each potato to create 3/4 to 1 inch chunks. Rinse cut potatoes in cold water and drain well; spread on clean kitchen towel and thoroughly pat dry.
Stir together salt, chili powder, paprika, cumin, and cayenne in small bowl. Set aside.
Heat oil in heavy-bottomed 12-inch nonstick skillet over medium-high heat until shimmering. Add potatoes cut side down in single layer; cook, without stirring, until golden brown (oil should sizzle but not smoke), 5-7 minutes. Using tongs, turn potatoes skin side down if using halved small potatoes or second cut side down if using quartered medium potatoes; cook, without stirring, until deep golden brown, 5-6 minutes longer. Stir potatoes, then redistribute in a single layer. Reduce heat to medium-low, cover, and cook until potatoes are tender, 6-9 minutes.
When potatoes are tender, sprinkle with spice mixture and toss or stir gently to combine. Cook seasoned potatoes over medium-low heat until spices are fragrant, about 30 seconds.
*****
These were some tasty potatoes. The texture of them was perfect--just crispy enough on the outside and perfectly tender on the inside. I think I'd cut back on the cayenne next time and maybe bump up the cumin a bit. The husband thought these smelled like BO, but they sure tasted yummy!
(There's a picture of them on the Tex-Mex Burger post below)
Cook's Illustrated Skillet Roasted Potatoes with Chili and Cumin
1.5 pounds small or medium Red Bliss potatoes, scrubbed and unpeeled
2 Tbsp olive oil
3/4 tsp kosher salt
1 tsp chili powder
1 tsp sweet paprika
1/2 tsp ground cumin
1/4 tsp cayenne
If using small potatoes, halve each potato. If using medium potatoes, quarter each potato to create 3/4 to 1 inch chunks. Rinse cut potatoes in cold water and drain well; spread on clean kitchen towel and thoroughly pat dry.
Stir together salt, chili powder, paprika, cumin, and cayenne in small bowl. Set aside.
Heat oil in heavy-bottomed 12-inch nonstick skillet over medium-high heat until shimmering. Add potatoes cut side down in single layer; cook, without stirring, until golden brown (oil should sizzle but not smoke), 5-7 minutes. Using tongs, turn potatoes skin side down if using halved small potatoes or second cut side down if using quartered medium potatoes; cook, without stirring, until deep golden brown, 5-6 minutes longer. Stir potatoes, then redistribute in a single layer. Reduce heat to medium-low, cover, and cook until potatoes are tender, 6-9 minutes.
When potatoes are tender, sprinkle with spice mixture and toss or stir gently to combine. Cook seasoned potatoes over medium-low heat until spices are fragrant, about 30 seconds.
*****
These were some tasty potatoes. The texture of them was perfect--just crispy enough on the outside and perfectly tender on the inside. I think I'd cut back on the cayenne next time and maybe bump up the cumin a bit. The husband thought these smelled like BO, but they sure tasted yummy!
(There's a picture of them on the Tex-Mex Burger post below)
Tex-Mex Stuffed Burgers
Here's another recipe from the latest Cook's Illustrated I purchased, the Summer Entertaining one. It's so stinkin' hot here in Phoenix I am trying to turn to the grill for as many dinners as I can. Yeah it sucks standing out there in the heat at the hot grill, but at least my house isn't heating up from the oven or stove. Although, I do have plans to use the stove for some potatoes I'm making to go along with this (another recipe from this issue). I had completely forgotten this is what I had planned for tonight, so I got really excited when I checked my menu plan for the week and saw this listed for tonight.
Cook's Illustrated Tex-Mex Stuffed Burgers
1.5 pounds ground chuck
1 cup shredded Monterey Jack cheese
1/4 cup minced fresh cilantro leaves
4 tsp minced canned chipotle chilies in adobo sauce
4 tsp yellow mustard
4 tsp taco seasoning (from packet)
Break beef into small pieces in medium bowl and add cheese, cilantro, chilies, mustard, and taco seasoning. Using fork, toss until evenly distributed. Divide mixture into 4 equal portions, lightly pack into 1-inch thick patties and grill on hot side of grill, uncovered, until well seared on first side, 2-4 minutes. Using a wide metal spatula, flip burgers and continue grilling, about 4 minutes for well done. While burgers grill, toast buns on cooler side of grill, if desired.
*****
I'm really excited to try this. Apparently so is the husband because he set his Facebook status that he's excited for Tex-Mex Burgers. Usually when I use chipotle chilies I use one or two then freeze the rest and forget they're there, so this week I planned on using chipotles later in the week so I avoid that problem. I think the only change I'm making is that I'm not using ground chuck, and I'm only using a pound of ground beef. Dinner can't get here soon enough!
*****
These were very tasty burgers. Although, they needed a little something more...either a slice of cheese on top or some kind of creamy sauce. The husband put ranch on his and liked it, but I thought that seemed weird. Maybe some kind of sour cream sauce or a chipotle mayonnaise? I don't know. I'd definitely make them again, though.
Cook's Illustrated Tex-Mex Stuffed Burgers
1.5 pounds ground chuck
1 cup shredded Monterey Jack cheese
1/4 cup minced fresh cilantro leaves
4 tsp minced canned chipotle chilies in adobo sauce
4 tsp yellow mustard
4 tsp taco seasoning (from packet)
Break beef into small pieces in medium bowl and add cheese, cilantro, chilies, mustard, and taco seasoning. Using fork, toss until evenly distributed. Divide mixture into 4 equal portions, lightly pack into 1-inch thick patties and grill on hot side of grill, uncovered, until well seared on first side, 2-4 minutes. Using a wide metal spatula, flip burgers and continue grilling, about 4 minutes for well done. While burgers grill, toast buns on cooler side of grill, if desired.
*****
I'm really excited to try this. Apparently so is the husband because he set his Facebook status that he's excited for Tex-Mex Burgers. Usually when I use chipotle chilies I use one or two then freeze the rest and forget they're there, so this week I planned on using chipotles later in the week so I avoid that problem. I think the only change I'm making is that I'm not using ground chuck, and I'm only using a pound of ground beef. Dinner can't get here soon enough!
*****
These were very tasty burgers. Although, they needed a little something more...either a slice of cheese on top or some kind of creamy sauce. The husband put ranch on his and liked it, but I thought that seemed weird. Maybe some kind of sour cream sauce or a chipotle mayonnaise? I don't know. I'd definitely make them again, though.
Monday, July 6, 2009
Orzo and Feta
I was looking through a cookbook recently that my mother-in-law gave me for Christmas, and I saw this recipe. The ingredients are all things I normally have on hand, so I've been waiting for the right main dish to serve this alongside. I thought falafel tonight would work well. Nice light dinner, nice light side dish. Perfect for an insanely hot day like we're having here in Phoenix.
Orzo and Feta
1/2 pound orzo, cooked according to package directions
1/2 cup green onions, finely chopped
1/2 cup crumbled feta
1/3 cup olive oil
3 Tbsp lemon juice
1/4 tsp dill weed (or 1 Tbsp fresh)
1/4 tsp oregano
Salt and pepper to taste
Combine all ingredients and serve at room temperature.
*****
I love easy, and this dinner tonight definitely fits the bill. I just need to get the falafel out of the freezer (I bought them ready-made at Costco awhile back), slice up a tomato or two, tear up some lettuce, and call it good. Oh, I'm using naan bread instead of pitas for the sandwiches tonight. Pitas just cause me too much grief, and I found the naan worked quite well last time. Once all that is defrosted and heated, I'll spread some hummus on the naan, top with falafel, tomato, and lettuce, and call it good.
*****
This was a fantastic side dish! I kept taking bites straight out of the bowl after I mixed it all together. It was really light and flavorful--a perfect summer dinner accompaniment. This will definitely be added into regular rotation!
Orzo and Feta
1/2 pound orzo, cooked according to package directions
1/2 cup green onions, finely chopped
1/2 cup crumbled feta
1/3 cup olive oil
3 Tbsp lemon juice
1/4 tsp dill weed (or 1 Tbsp fresh)
1/4 tsp oregano
Salt and pepper to taste
Combine all ingredients and serve at room temperature.
*****
I love easy, and this dinner tonight definitely fits the bill. I just need to get the falafel out of the freezer (I bought them ready-made at Costco awhile back), slice up a tomato or two, tear up some lettuce, and call it good. Oh, I'm using naan bread instead of pitas for the sandwiches tonight. Pitas just cause me too much grief, and I found the naan worked quite well last time. Once all that is defrosted and heated, I'll spread some hummus on the naan, top with falafel, tomato, and lettuce, and call it good.
*****
This was a fantastic side dish! I kept taking bites straight out of the bowl after I mixed it all together. It was really light and flavorful--a perfect summer dinner accompaniment. This will definitely be added into regular rotation!
Hummus
We're having falafel for dinner tonight, but I made a new hummus recipe to go with it. I really like my usual recipe for it, but this weekend I happened upon a different issue of Cook's Illustrated--Summer Entertaining--so of course I had to buy it. There was a recipe in it for "Best Hummus" and I figured it was worth trying since everything else I've made from any Cook's Illustrated has been fantastic.
Restaurant Style Hummus from Cook's Illustrated
1/4 cup water
3 Tablespoons lemon juice
6 Tablespoons well stirred tahini
2 Tablespoons extra-virgin olive oil
1 15 ounce can drained and rinsed chickpeas
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon cumin
pinch of cayenne
about 1 Tablespoon chopped fresh cilantro
Combine the water and lemon juice in one bowl, and the tahini and oil in another. Set aside about 12 of the whole chickpeas for a garnish.
Put the chickpeas, salt, garlic, cumin, and cayenne in a food processor and process for about 15 seconds. Scrap down the sides of the processor. Then add the lemon water mix through the feed tube with the processor running for about 1 minute. Scrap down the sides several times. Then add the oil and tahini, with the processor running, until the hummus is fluffy.
Put the hummus in a bowl, garnish with the cilantro and whole chickpeas, and drizzle with some olive oil if you want.
*****
This is good hummus, but I think I like my usual hummus recipe better. I think this one needs a little something more, but I'm not sure what. Plus mine is a lot lower in fat--six tablespoons of tahini packs a lot of flavor but also a lot of fat.
Restaurant Style Hummus from Cook's Illustrated
1/4 cup water
3 Tablespoons lemon juice
6 Tablespoons well stirred tahini
2 Tablespoons extra-virgin olive oil
1 15 ounce can drained and rinsed chickpeas
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon cumin
pinch of cayenne
about 1 Tablespoon chopped fresh cilantro
Combine the water and lemon juice in one bowl, and the tahini and oil in another. Set aside about 12 of the whole chickpeas for a garnish.
Put the chickpeas, salt, garlic, cumin, and cayenne in a food processor and process for about 15 seconds. Scrap down the sides of the processor. Then add the lemon water mix through the feed tube with the processor running for about 1 minute. Scrap down the sides several times. Then add the oil and tahini, with the processor running, until the hummus is fluffy.
Put the hummus in a bowl, garnish with the cilantro and whole chickpeas, and drizzle with some olive oil if you want.
*****
This is good hummus, but I think I like my usual hummus recipe better. I think this one needs a little something more, but I'm not sure what. Plus mine is a lot lower in fat--six tablespoons of tahini packs a lot of flavor but also a lot of fat.
Sunday, July 5, 2009
Honey Ginger Grilled Mahi Mahi
I hope everyone has had a nice holiday weekend! You may have noticed I haven't had to cook since Thursday--it's been a nice break! Friday night some friends invited us over for dinner which ended up being great because I was REALLY off my game in the kitchen. I offered to take dessert; my friend said I didn't need to but if I wanted to I could. I had just bought a huge box of strawberries at Costco, so I figured I'd do something with strawberries. I found a few good sounding cake recipes but didn't have the right ingredients for frosting. Then I thought chocolate covered strawberries. For the life of me I could not get the chocolate to melt right. I have never had as many problems melting chocolate as I did on Friday. So I gave up on that after wasting an entire bag of chocolate chips. Then I found a recipe for cream stuffed strawberries that sounded fantastic, but the filling was disgusting. The husband actually spit out his sample. It tasted like ass--or at least what I would imagine ass to taste like. It tasted bad, we'll leave it at that. So I threw out those. I checked the blog for dessert ideas and saw a recipe for a strawberry pie I had made quite a long time ago. I remembered seeing a pie crust in the freezer, so I got it out...only to find that it was completely broken and not at all salvageable. Sigh. So I decided to scrap the idea of making a dessert. Then last night we went to my mom's for dinner. It was great; she kept the kids during the day and the husband and I went on a day date to a movie and lunch.
Now it's back to normal. I had originally planned on grilling a whole chicken tonight, but I forgot to get it out of the freezer in time, so I needed a new idea. I had some mahi mahi in the freezer, so I got that out and then checked RecipeZaar.com for a recipe. I wanted to cook them on the grill, so once I added that criteria I had 11 recipes to choose from. This one sounded good and easy--a combination I love!
Honey Ginger Grilled Salmon, Swordfish or Mahi Mahi
Recipe #320129
1/3 cup orange juice
1/3 cup soy sauce
1/4 cup honey
1 tablespoon Dijon mustard
1 inch fresh ginger, chopped or 1 teaspoon ground ginger
2 garlic cloves, minced or 1 teaspoon garlic powder
3 green onions, chopped
1 1/2 lbs salmon fillets or mahi mahi or swordfish
Add all ingredients except fish in a large resealable plastic bag and mix well. Add fish and refrigerate to marinate for 15 minutes. Remove salmon from marinade and discard marinade. Grill on a greased grill rack over medium-high heat 5-6 per side for slightly rare salmon or cook until fish flakes easily with a fork.
*****
Some of the reviews suggested marinating the fish for longer than the time specified, so I'll probably let it go just a little longer. I might also use tamari instead of soy sauce. I'm not sure yet what we're going to have with this. I think I saw one last package of Rice A Roni in my pantry I might use up and then steam a vegetable of some sort as well.
*****
This was a really good marinade! I only let it marinate about 30 minutes, and I was glad I did because I think any more would have taken away the fish taste of the mahi mahi. I would use this again on fish or even chicken. We all really liked it! But, I completely forgot to take a picture because I was so excited to eat. Oops!
Now it's back to normal. I had originally planned on grilling a whole chicken tonight, but I forgot to get it out of the freezer in time, so I needed a new idea. I had some mahi mahi in the freezer, so I got that out and then checked RecipeZaar.com for a recipe. I wanted to cook them on the grill, so once I added that criteria I had 11 recipes to choose from. This one sounded good and easy--a combination I love!
Honey Ginger Grilled Salmon, Swordfish or Mahi Mahi
Recipe #320129
1/3 cup orange juice
1/3 cup soy sauce
1/4 cup honey
1 tablespoon Dijon mustard
1 inch fresh ginger, chopped or 1 teaspoon ground ginger
2 garlic cloves, minced or 1 teaspoon garlic powder
3 green onions, chopped
1 1/2 lbs salmon fillets or mahi mahi or swordfish
Add all ingredients except fish in a large resealable plastic bag and mix well. Add fish and refrigerate to marinate for 15 minutes. Remove salmon from marinade and discard marinade. Grill on a greased grill rack over medium-high heat 5-6 per side for slightly rare salmon or cook until fish flakes easily with a fork.
*****
Some of the reviews suggested marinating the fish for longer than the time specified, so I'll probably let it go just a little longer. I might also use tamari instead of soy sauce. I'm not sure yet what we're going to have with this. I think I saw one last package of Rice A Roni in my pantry I might use up and then steam a vegetable of some sort as well.
*****
This was a really good marinade! I only let it marinate about 30 minutes, and I was glad I did because I think any more would have taken away the fish taste of the mahi mahi. I would use this again on fish or even chicken. We all really liked it! But, I completely forgot to take a picture because I was so excited to eat. Oops!
Thursday, July 2, 2009
Cheerios Breakfast Cookies
Back in May when I went to San Diego with my mom and my friend Jen B. and our crazy bobo boys, Jen made some really yummy breakfast cookies for the trip. I'd been wanting to make them myself but always forgot to buy Cheerios for them. The boy isn't really a fan of Cheerios, so they aren't a cereal I normally have on hand. I grabbed a box of Trader Joe's Cheerios-equivalent when I was there last time, and yesterday the boy and I finally made these. The dough was really tasty, and I'm not usually a cookie dough eater.
Cheerios Breakfast Cookies
From: recipezaar.com/recipe #142860
Ingredients:
1 1/4 cups sugar
1/2 cup butter or margarine
1/2 cup peanut butter
1/4 cup water
1 tablespoon vanilla
1 egg
1 1/2 cups whole wheat flour or all-purpose flour
1 cup old fashioned oats or quick-cooking oat
1 cup raisins
1/2 teaspoon salt
1/2 teaspoon baking soda
4 cups Cheerios toasted oat cereal
Directions:
1. Heat oven to 375°. Stir together sugar, butter, peanut butter, water, vanilla and egg in large bowl. Stir in remaining ingredients except cereal. Gently stir in cereal.
2. Drop dough by rounded 1/3 cupfuls 4 inches apart onto ungreased large cookie sheet. Flatten dough to about 1 inch thick.
3. Bake 13 to 15 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. Store loosely covered.
© 2009 Recipezaar. All Rights Reserved.
Cheerios Breakfast Cookies
From: recipezaar.com/recipe #142860
Ingredients:
1 1/4 cups sugar
1/2 cup butter or margarine
1/2 cup peanut butter
1/4 cup water
1 tablespoon vanilla
1 egg
1 1/2 cups whole wheat flour or all-purpose flour
1 cup old fashioned oats or quick-cooking oat
1 cup raisins
1/2 teaspoon salt
1/2 teaspoon baking soda
4 cups Cheerios toasted oat cereal
Directions:
1. Heat oven to 375°. Stir together sugar, butter, peanut butter, water, vanilla and egg in large bowl. Stir in remaining ingredients except cereal. Gently stir in cereal.
2. Drop dough by rounded 1/3 cupfuls 4 inches apart onto ungreased large cookie sheet. Flatten dough to about 1 inch thick.
3. Bake 13 to 15 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. Store loosely covered.
© 2009 Recipezaar. All Rights Reserved.
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