Just throw chicken breasts, taco seasonings and Rotel tomatoes with green chilis in the crockpot until the chicken fell apart.
Note from Shelli: Sometimes I add a can of cream of chix soup to make it creamier and then I roll enchiladas with the mixture.
Tuesday, March 30, 2010
I chopped them into half moons.
I melted three (the shame!) sticks of butter and added *cough* several tablespoons of white sugar. Don't let anything boil, but it should all get melty on decent heat. I
put the potatoes in and put the top on the pot. A couple hours later, the potatoes were about to fall apart, so I took them off the heat. I drained off a LOT of the butter, and in the future, I'll offset the butter with water.
Um, I took a huge Ass tenderloin (already trimmed) my grandpa purchased from the local butcher and stuffed it the night before with onions and garlic.
When I say "stuffed," I mean I cut holes in it and stuffed the deliciousness right in.
I sprinkled some salt, black pepper, cayenne pepper, and paprika (regular, not the fancy smoked) on and rubbed it in a la Paula Deen.
When it was time to cook, I put a little olive oil in the bottom of a heavy pot, put the fire on medium, and let the pork get a little color on all sides. Then I turned the fire to low (between low and med, but closer to low) and let him cook alllllll day (like for hours).
I knew it was done when it started falling apart. Oh, and as it cooks, I add tiny bits of water. This is a Joy trick, so it's not floating in grease. There's plenty of fat in the pork--even lean pork--and of course the veg oil it starts in.
To make gravy, I added onions to the pot (which had just a LITTLE amount of water) and let them soften, then I added gravy mix + water. Then to thicken (fail!), I put in water + cornstarch.
2 tbsp corn oil
2 large onions, thinly sliced
8 carrots, sliced
4 tbsp all-purpose flour
salt and pepper
2.5-ish pounds stew beef, cut into cubes
1 3/4 cups stout (I use Guinness)
2 tsp brown sugar
2 bay leaves
1 tbsp chopped fresh thyme (I used half a tbsp of dried)
Generous 3/4 cup self-rising flour
1 tsp mustard powder
pinch of salt
1/2 cup shortening
2 tbsp chopped fresh parsley, plus extra to garnish
About 4 tbsp water
1. Preheat oven to 325*. Heat the oil in a large, oven safe pot. Add the onions and carrots and cook over low heat, stirring occasionally, for 5 minutes. Meanwhile, place the flour in a plastic ba and season with salt and pepper. Add the stew beef to the bag, close, and shake well to coat. Do in batches if necessary. (I just use a gallon-sized Ziploc and do it all at once)
2. Remove the veggies from the pot with a spoon and set aside. Add the meat, in batches, and cook until browned all over. Return all the meat, onions, and carrots to the pot and sprinkle in any remaining flour. Pour in the beer and add the sugar, bay leaves, and thyme. Bring to a boil, cover, and transfer to the oven to bake for 1 3/4 hours.
3. To make herb dumplings, sift the flour and salt into a bowl. Cut in the shortening and parsley, and add enough of the water to make a soft dough. Shape into small balls. Add to the pot and return to the oven for 30 minutes (covered). Remove and discard the bay leaves and serve, sprinkled with parsley.
Monday, March 22, 2010
1 green bell pepper, seeded and chopped
3 tablespoons minced garlic
1 4-oz can chopped green chilies
1 28-oz can plum tomatoes, drained and chopped (I get the no-salt-added variety)
1 14.5-oz can crushed tomatoes
4 teaspoons cumin
2 teaspoons chili powder
Dashes of cayenne, salt, and black pepper <--you can leave out any of these 2 14.5-oz cans fat-free chicken broth 2 14-oz cans veggie broth 2 bay leaves <--can totally be left out 1 zucchini, sliced into half-moons 1 squash, sliced into half-moons 2 carrots, chopped into rounds 1 large or 2 smallish baking potatoes, cubed Toss the onion, bell pepp, garlic, and green chilies into some EVOO over low/med heat until tender. Add the liquids and spices. Add the veggies. Bring to a boil. Turn down heat and let it simmer (I enjoy a "violent simmer" here) until the veggies are at desired tenderness. ETA: about 15-20 minutes. **I like to add shredded chicken. Sometimes I poach and shred. Sometimes I buy rotisserie and shred. But it's good vegetarian too.
16 oz jar french onion dip
1 stick butter
1 onion finely chopped
10 strips cooked bacon, crumbled
2 cans cream of celery soup
3 cups chicken broth
2 cups milk
1 can corn, drained
Throw it all in a (large) crock pot in the morning and enjoy for dinner!
|1/4 cup(s) fat-free sour cream|
|1 Tbsp reduced-calorie margarine|
|1/8 tsp table salt, or to taste|
|2 tsp olive oil|
|1 cup(s) onion(s), chopped|
|2 medium carrot(s), diced|
|2 medium stalk(s) celery, diced|
|1 pound(s) uncooked ground turkey breast|
|3 Tbsp all-purpose flour|
|1 Tbsp rosemary, fresh, chopped (or 1 tsp dried)|
|1 tsp dried thyme|
|1/2 tsp table salt|
|1/4 tsp black pepper|
|2 cup(s) canned chicken broth, or beef broth|
- Preheat oven to 400ºF.
- Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
- Transfer turkey mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes. Slice into 6 pieces and serve.
Sunday, March 21, 2010
Texas Flour Tortillas (adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.
4 T butter
3 eggs beaten
1 C milk (whole)
3/4 C flour
1 tsp salt
1 tsp baking powder
12-16 oz grated sharp cheese (I use shredded and it's fine)
1 small onion chopped (I skip this and use onion powder)
1/2 C fresh chopped mushrooms (also optional)
Preheat oven to 350*
melt butter in 13x9 pan or something close
beat eggs, milk, flour & baking powder
Combine remaining ingredients and spoon into pan
Bake at 350* for 35 minutes or until lightly browned
Cut into squares and eat hot or cold
For the sauce:
1/2 c mayo
1 Tbsp plus 1 tsp Asian chili sauce (I used Sriracha <-- sp?)
2 tsp honey
1/2 tsp salt
Mix this up in a bowl, set aside in fridge
For the shrimp:
3/4 c flour
1/2 c cornstarch
1 tsp kosher salt and fresh ground black pepper
2 large eggs
1 1/4 lb medium shrimp (I used 31 - 40 ct)
Clean shrimp. Heat oil to 350* (I used a heavy bottomed sauce pan and put in enough oil to make it 1.5" deep).
Dredge shrimp in flour mixture (flour, cornstarch, salt, pepper) then dip into eggs (whip them up), then put them back in flour. Shake off excess, fry 'em up for 1-2 minutes until golden brown.
Drain on paper towels. After all are cooked, toss with sauce. Plate them up on shredded lettuce, garnish with scallions.
I also finely minced an onion and mixed it in, then added about 1/4 cup bread crumbs.
I portioned the meat out so that each burger had 2 patties.
On the bottom patty I put some shredded pepper-jack cheese and a spoonful of the stuffing mixture I made (carmelized red onions with red peppers and fresh garlic that I did in a saute pan before putting the burgers together).
The burgers were grilled and then topped with a very thin slice of pepper-jack cheese.
Our veggies were new potatoes with mushrooms and red onions that had been marinated in olive oil, szechuan sauce, garlic, fresh black pepper and red wine.
Recipe by Leslie Green
4 boneless, skinless chicken breasts
8 slices of bacon, cut in half
1 onion, caramelized
1 bottle of BBQ sauce (or similar amount of homemade)
Cheese (I used the cheddar and colby jack shredded cheese blend)
1. Place chicken breasts in large zip lock bag and pour enough BBQ sauce in bag to cover the chicken. Marinate them in the fridge for about 30 minutes.
2. Preheat oven to broil HI, with rack four inches from heat
3. In a large oven proof skillet (I used my trusty cast iron skillet), over medium heat, saute chicken until mostly done, about four minutes per side.
4. Cover chicken is BBQ sauce, onions, cheese and bacon (amounts are up to you, just make sure bacon is on top).
5. Place pan in the oven and broil until the bacon has crisped up, about 5 minutes, or until the chicken reads 165 on an instant read thermometer.
The potatoes were boiled until tender, then drained and allowed to cool for about 5 minutes.
In another large bowl I mixed
2-3 tablespoons Dijon Mustard
1 packet Lipton Savory Herb dip mix
1 tablespoon chopped garlic (from a jar)
3 tablespoons olive oil
Mix the potatoes into the seasoning mixture to coat evenly then place into a 13 x 9 greased pan.
Bake for 40 minutes at 450'F - half way through turn potatoes and sprinkle with seasoned bread crumbs/parmesan cheese
I never measure, but this is about what it was:
juice from 2 limes
1/4 cup olive oil (maybe a little less that that?)
1/4 cup sugar
1/4 cup fresh cilantro
a few dashes of salt
whisk together and pour over one bag of broccoli slaw. Add some crushed peanuts...about 1/4 cup? Let sit in fridge for a few hours before serving. So good!
1 tsp cumin
1 tsp oregano
2 tsp garlic powder
2 tsp onion powder
1 Tbs paprika
1 Tbs salt (I used sea salt)
1/4 cup backed brown sugar
Chicken Chow Mein
Makes: 8 (1-cup) servings Start to Finish: 25 minutes
View Nutrition Facts
* 1 Tbsp. cornstarch
* 2 Tbsp. reduced-sodium soy sauce
* 1 lb. boneless, skinless chicken breasts, cut into 1/2-inch pieces
* 1 lb. fresh or dry lo mein noodles
* 1/4 cup canola oil, divided
* 1 Tbsp. finely chopped fresh ginger
* 1 bunch scallions, white and green parts separated, sliced 1/8-inch thick
* 4 cloves garlic, thinly sliced
* 3 cups packed spinach
* Salt and pepper, to taste
1. Mix cornstarch and soy sauce in a bowl. Add chicken; marinate for 5 minutes.
2. Boil the noodles in a large pot of salted water until al dente, about 5 minutes for fresh, 10 to 15 minutes for dried. Drain and transfer to a bowl filled with ice water. (It helps prevent the noodles from getting soft and sticky.) When they're cold, drain and toss them with 1 Tbs. canola oil.
3. Meanwhile, heat 2-1/2 Tbsp. oil on high in a large pan. Stir-fry chicken until almost cooked through, about 6 minutes; remove. Add 1/2 Tbsp. more oil to pan; stir-fry ginger, scallion whites, and garlic until oil is fragrant, about 30 seconds. Add the noodles, chicken, and spinach and stir-fry 1 to 2 minutes, until the chicken is cooked through. Season with salt and pepper. Garnish with scallion greens if your child likes them.
4oz cream cheese
1/2 cup sour cream
1 1/2 cups shredded cheddar
Boil chicken in slightly salted water (reserve half cup of broth). Shred chicken and mix with broth, sour cream, cream cheese and seasonings. Cook until well blended. Layer tortillas in bottom of 9x13 pan (you may have to tear them to fit). Cover tortillas with chicken mixture and then top with cheddar cheese. Bake at 350° until cheese is melted.
Of course, any firm leafy green works fine in this recipe. Collard greens or swiss chard could easily be substituted for the kale.
Roasted Kale with Sea Salt
- 4 cups firmly-packed kale
- 1 Tbsp. extra virgin olive oil
- 1 tsp. good-quality sea salt, such as Maldon or Cyprus Flake
Preheat oven to 375 degrees F. Wash and trim the kale: Peel off the tough stems by folding the kale leaves in half like a book and stripping the stems off. Toss with extra virgin olive oil. Roast for five minutes. Turn kale over. Roast another 7 to 10 minutes until kale turns brown and becomes paper thin and brittle. Remove from oven and sprinkle with sea salt. Serve immediately.
Makes 2 servings.
The second is this salad that I made the other night to use some of our garden produce and some black eyed peas I had frozen. I am giving approximate amounts I used, but really, I just added everything until the proportions looked good to me.
1 1/2 c. cooked black eyed peas (equivalent to 1 can, drained and rinsed)
1/2 red pepper, diced
1 lg carrot, diced
approx. 1/5 of a 1 lb bag of acini de pepe. I think this would work with any small pasta or grain.
(I am going to try with quinoa next time; I think orzo, brown rice, Israeli couscous, or wild rice blend would work too. I had acini de pepe to use up, but I made too much and so I just put some in the salad and saved the rest.)
1/4 cup fresh cilantro
4 tiny green onions from the garden (maybe 1 - 2 regular size)
apple cider vinegar
Cook and drain the pasta or grain. Saute the red pepper and carrot in a pan with some oil for 5 - 10 minutes until softened; I like to get some of it browned. Mix the pasta or grain, black eyed peas, red pepper, and carrot. Add salt, olive oil, and both vinegars to taste. (I add a bit, taste, adjust, etc. I used more balsamic than apple cider vinegar, and used some salt since I cooked the beans without). Then add the cilantro and green onions and mix once more.
I did ^that^ earlier in the day, so this would be a great recipe for leftover pork loin as well.
I diced two large russet potatoes and one large yellow onion. Fried those up in a large skillet with a little butter.... when they we done I added the pork loin that I had diced until it was warm.
I served DH's with a scrambled egg on top, mine had a fried egg.
then added in chicken breasts for about 2-3 minutes per side.
Add 1 - 1 1/2 cups white wine - simmer for 5 minutes - add 1/4 cup Honey Dijon Mustard - or more if you like and 1 tbsp honey
Simmer until sauce is thickened.
Serve over angel hair pasta
~ 1 lb ground buffalo
~ 1 egg
~ Handful of breadcrumbs
~ Seasoning (I used Tastefully Simple's Sundried Tomato and Garlic seasoning)
~ Parm cheese (I like fresh grated but when I don't have that I use the shake-in-the-bottle stuff)
Roll into balls. Bake @ 375 for 30 minutes.
1 lb flour
1 cup water water
1 TBSP sugar
1/2 tsp salt
1 package active dry yeast
Activate yeast in water water (115 degrees) with 1 TBSP sugar. Allow to sit for 10 minutes. In bowl, combine flour and salt, then add yeast water and bring together into dough ball. (If dough is too dry, add more *warm* water 1 teaspoon at a time). The dough should not be sticky, but not too dry either.... Knead dough ball (I haven't figured out how long to knead the dough... I keep trying different things. I don't really understand why dough gets kneaded...). After kneading, put into bowl that has been lightly oiled with olive oil. Spray the top of the doughball with a little olive oil, cover and place in warm area to rise for at least an hour.
After dough has risen, preheat oven to 500 degrees. pull dough off of main ball and form into slightly bigger than golfball balls and put aside (keeping covered so they don't dry out). After all the dough is in golfball sized pieces, roll each one flat (if too thin, they will not puff and be like large crackers, but if too puffy they won't cook on the inside and will burn on the outside). Try to roll to 1/4 inch (that is what I strive for!). They end up being about 3 - 4 inches in diameter. Put into oven and cook for a couple of minutes until done (about 5 minutes or so). They should be puffy and golden brown, but not crunchy. Cool on wire rack.
I think I will try to make more tonight. I keep changing the amount of time I knead and the thickness of the pita. They do turn out very yummy. My kids love them warm with butter. I love them warm with grilled chicken and tzatziki.
Edit from Kris: I will add 1 TBSP of olive oil to the loaf, plus I will allow the dough, in golfball state, to sit for 8 - 10 minutes covered with a slightly damp towel before I try to roll them out. I also am going to put the cookie sheet in the oven and leave it there to get hot. I was reading that if the surface that the pita is cooked on is hot in the oven, the pita puff better...
I baked a salmon fillet and flaked it into a bowl once it cooled enough. I added minced ginger, Garlic Garlic, and chopped up bean sprouts. I diced an avocado and 2 scallions... now I'm ready to roll .... (like my pun?) ...
Place some of everything in a wrapper ....
.... rolled it up and placed in a baking dish that had been generously coated with Pam. Then I sprayed the tops of the eggrolls with Pam too and drizzled just a wee bit o' sesame oil on top....
Baked in the oven for 25 minutes at 375
Served 'em up!
They were delicious! The only thing I would change would be the dipping sauce I used. It was a soy sauce based sauce, I think these eggrolls deserve something sweeter like Duck sauce, plum sauce or sweet and sour sauce.
- 2 red onions, halved
- 2 tablespoons extra-virgin olive oil
- 3 medium carrots, cut into large chunks
- 4 cloves garlic, smashed
- 1 tablespoon all-purpose flour
- 1 pound dried black turtle beans, picked over, rinsed and drained
- 1 smoked turkey drumstick (1 3/4 to 2 pounds)
- 2 tablespoons pickling spice, tied in cheesecloth
- 3/4 teaspoon red pepper flakes
- Kosher salt and freshly ground pepper
- 1/2 cup chopped fresh cilantro
- Sour cream and/or lime wedges, for garnish (optional)
Set aside half an onion and chop the rest. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onions, carrots and garlic; sprinkle with the flour and cook, stirring, until slightly browned, 5 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan. Transfer the vegetables and cooking liquid to a slow cooker. Add the beans, turkey drumstick, pickling-spice packet, red pepper flakes and 8 cups water. Cover and cook on low 6 hours.
Remove the drumstick and shred the meat; keep warm. Remove about 2 cups beans from the cooker and blend until smooth (or partially blend with an immersion blender). Return the beans and turkey meat to the soup. Season with salt and pepper.
Mince the reserved 1/2 onion. Ladle the soup into bowls and top with the cilantro and minced onion. Garnish with sour cream and lime, if desired.
5 pork chops
1 package frozen hash brown potatoes
1 cup sour cream
1 can condensed cream of celery soup
1 cup chopped onion
1/2 cup milk
1 cup shredded Cheddar cheese
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large skillet over medium high heat brown pork chops on both sides and set aside.
3. In a large bowl, combine the sour cream, soup and milk. Add the has browns and chopped onion; stir to coat. Place mixture in a 13x9 inch baking dish and sprinkle the cheese over the top. Place the browned pork chops on top.
4. Bake in the preheated oven to for 50 minutes or until heat through and pork chops are fully cooked.
Throw all that in the crock and cook on low until dinnertime. Before I serve, I stir in one small can of tomato paste to thicken it up. I serve it over rice. It's a lot like a stuffed bell pepper recipe, I guess.
Tonight I'm getting fancy and I'm going to add a few sliced zucchini to the crockpot a few hours before it's dinnertime.
Anyhow, I bought a rotisserie chicken at the grocery, came home and stripped it off the bones and shredded it. I roasted some poblano peppers in the oven, skinned them and chopped them up, mixing them with the chicken. I also sweated some onions with garlic, cayenne, pepper and cumin and threw it in there. I put the mixture in egg roll wrappers and will be baking them shortly. Will serve them with a side of salsa and sour cream... I meant to put some shredded pepper jack cheese in them, but forgot until I was wrapping the last 3 egg rolls, so - if they are halfway decent, next time I will add a little cheese....
Serving these thingies with steamed rice.
I boiled chicken breasts and whole wheat rotini in chicken broth until the chicken was cooked. Shredded the chicken, added a can of cream of celery soup, frozen sweet corn, a can of green beans and some frozen edamame (along with some spices and seasonings) and simmered for awhile. It actually turned out very good and we all had seconds.
Boarding House Biscuits
* 1 cup all-purpose flour
* 1 cup cake flour
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon salt
* 4 tablespoons (1/2 stick) unsalted butter , cut into 1/2-inch cubes
* 3/4 cup buttermilk , as needed
Position a rack in the center of the oven and preheat to 400 degrees F.
Whisk the all-purpose flour, cake flour, baking powder, baking soda, and salt in a medium bowl. Using a pastry blender, cut in the butter until the mixture is crumbly with a few pea-size pieces of butter. Stir in enough of the buttermilk to make a soft, sticky dough.
Turn out onto a lightly floured work surface. Quickly knead the dough just until it comes together; do not overknead. Pat or roll out the dough until it is 1/2-inch thick. Using a 2 1/2-inch biscuit cutter, cut out biscuits and place 1 inch apart on an ungreased baking sheet. Gather up the scraps, knead briefly, and repeat until all the dough has been used.
Bake until golden brown, about 18 minutes.
Here are my reflections:
I get about 6 biscuits. Total.
^In spite of that... don't scrimp on the height!!! The height produces layers. Mmmmmm! Layers!
I did not have buttermilk when Betsy and Sarah were here or tonight when I made them, so I used 3/4 c skim milk + 3/4 tblsp apple cider vinegar (dump the latter into the former and let it get all disgusting while you whisk the dry ingredients together)
I bake for 14 mins, but I have a hot oven.
ETA: This is the only biscuit recipe that I've ever gotten to work for me.
I got some pasta from Trader Joe's. It was Lemon Pepper Pappardelle (really wide and long noodles) Let me just say, any "flavored" pasta I've tried in the past has actually been mostly just coloring and really no-to-little flavor, but THIS pasta was amazing!!! As soon as I opened the package I knew I would be in for a citrusy treat!!!
So I sauteed some shrimp in a few tbsp of EVOO, cut up some broccoli florets and boiled them for 4 minutes, added the broccoli to the shrimp, squeezed the juice of one lemon over it all, added a few shakes of seasoning (Tastefully Simple Spinach and Herb Dip Mix). Boiled and drained the noodles, tossed that all together with a little more EVOO and sprinkled with parm cheese.
Holy hell. I was delicious, and really soooo easy! Honestly, I could have made it even easier by using frozen broccoli and already cooked shrimp. If you have a Trader Joe's near you I highly reccomend trying this pasta!!!! .... (if you like lemon)
I used a large carton of low sodium chicken stock, added that to a pot with about 1 cup of water, some ground ginger from a jar, Garlic Garlic, seasoned salt, soy sauce, shredded cabbage (about half a bag of coleslaw mix), snow peas (about half a bag), a few fresh broccoli florets, and let it simmer.
Right at the ended I added a little over 1/2 lb of cooked shrimp, just long enough to warm them.
Really, it was yummy! I served it with pan fried (in just a bit of sesame oil) chicken dumplings.
Meltingly tender shanks and their simple yet rich sauce make a hearty meal. Serve with polenta.
Yield: 4 servings (serving size: 1 shank and 3/4 cup sauce)
THE 5 INGREDIENTS:
4 (12-ounce) lamb shanks, trimmed
4 garlic cloves, minced
3/4 cup dry red wine
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
1/4 cup chopped fresh parsley
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Sprinkle lamb with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add lamb to pan, and cook 4 minutes on each side or until browned. Remove from pan. Add garlic to pan; sauté 15 seconds. Add wine; cook 2 minutes, scraping pan to loosen browned bits. Stir in tomatoes; cook 2 minutes. Return lamb to pan. Cover, reduce heat, and simmer 1 hour. Turn lamb over; simmer 1 hour or until meat is done and very tender. Place lamb on a plate; cover loosely with foil. Skim fat from surface of the sauce. Bring to a boil; cook 10 minutes or until thickened. Return lamb to pan; cook 4 minutes or until lamb is thoroughly heated. Stir in parsley.
11.4g (sat 4.8g,mono 4.8g,poly 0.8g)
Cooking Light, DECEMBER 2009
Slow roasting the cured fish gives the salmon a velvety, silken texture.
Yield: 8 servings (serving size: about 5 ounces salmon)
1/2 cup packed light brown sugar
1/3 cup chopped fresh dill
2 tablespoons kosher salt
1 (3-pound) salmon fillet
1/2 cup reduced-fat mayonnaise
2 tablespoons Dijon mustard
1. Combine first 3 ingredients in a bowl. Place fish, skin side down, in a 13 x 9–inch baking dish. Rub sugar mixture over fish. Cover and refrigerate 8 hours.
2. Preheat oven to 175°.
3. Wipe off remaining sugar mixture from fish with a paper towel. Coat a jelly-roll pan with cooking spray. Place fish, skin side down, in pan.
4. Bake at 175° for 1 hour and 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
5. Combine mayonnaise and mustard; stir well. Serve mayonnaise mixture with fish.
Prep Time: 6 minutes
Cook Time: 28 minutes
Yield: 4 servings (serving size: about 1 1/4 cups)
Olive oil-flavored cooking spray
1 cup diced cooked ham (such as Cumberland Gap)
1 1/2 cups sliced leek (about 1 large)
2 tablespoons water (optional)
3 cups refrigerated cubed peeled sweet potato (such as Glory)
1 cup fat-free, less-sodium chicken broth
2 cups water
1 (5-ounce) can evaporated fat-free milk
1/4 teaspoon freshly ground black pepper
Thinly sliced leek (optional)
Thinly sliced green onions (optional)
1. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add ham; cook 3 to 4 minutes or until browned, stirring frequently. Remove ham from pan; set aside.
2. Add leek to pan; coat with cooking spray. Cook leek, covered, 5 minutes or until very tender, stirring occasionally. Add 2 tablespoons water to pan, if needed, to prevent burning.
3. Add sweet potato and next 4 ingredients, scraping pan to loosen browned bits; bring mixture to a boil. Cover, reduce heat, and simmer 15 minutes or until sweet potato is very tender. Place half of potato mixture in a blender or food processor. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth. Pour puree into a large bowl. Repeat procedure with remaining mixture. Return pureed mixture to pan. Stir in 3/4 cup reserved ham. Ladle soup into bowls; top servings evenly with 1/4 cup reserved ham. Garnish with sliced leek and onions, if desired.
3 tablespoons low-sodium soy sauce
1 tablespoon fresh orange juice
1 tablespoon rice vinegar
1 tablespoon honey
1/2 teaspoon bottled ground fresh ginger
1/4 teaspoon chili garlic sauce (such as Lee Kum Kee)
1 tablespoon dark sesame oil, divided
1 pound large sea scallops
4 cups hot cooked soba (about 6 ounces uncooked buckwheat noodles)
1/8 teaspoon salt
1/4 cup thinly sliced green onions
1. Combine first 6 ingredients and 1 teaspoon oil in a shallow baking dish; add scallops to dish in a single layer. Marinate 4 minutes on each side.
2. Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Remove scallops from dish, reserving marinade. Add scallops to pan; sauté 1 minute on each side or until almost done. Remove scallops from pan; keep warm. Place remaining marinade in pan; bring to a boil. Return scallops to pan; cook 1 minute. Toss noodles with salt and green onions. Place 1 cup noodle mixture on each of 4 plates. Top each serving with about 3 scallops, and drizzle with 1 tablespoon sauce.
1lb ground elk or beef
1 can of tomato juice (46 oz)
1 can of tomato sauce (29 oz)
1 can of kidney beans (15 oz)
1 can of black beans (15 oz)
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1 teaspoon salt
1 1/2 ground cumin
1/4 cup chili powder
Brown meat in a deep pot, i use my noodle pot. While the meat is browning i rinse the cans of beans. Once it is brown you can add the tomato sauce and juice and then i add the seasoning. After it is all mixed together you can add the beans. I found that the seasonings mix together easier if you add the beans last. Let it come to a boil and then put on simmer until supper. The longer it simmers the thicker the sauce will become. So it all depends on when you remember to start it. I like to simmer it for at least 1 hour. Goes good with corn bread or saltine crackers and we add cheese to it.
*2 tablespoons EVOO
*2 cups cubed cooked chicken
*2 cans (14 1/2 ounces each) white beans, drained and rinsed
(I like to use one can of Navy Beans and one can of Great Northern Beans
*1 cup chicken broth
*1 can (4 1/2 ounces) chopped green chiles
*1/4-1/2 of a small onion, diced
*1 teaspoon ground cumin
*1/2 teaspoon oregano
*1/2 teaspoon garlic powder
*1 can of cor, drained (or 1/2-1 10 oz. bag of frozen corn)
1. Pour EVOO in large soup pot, heat and then add chicken. Cook chicken until browned.
2. Place remaining ingredients in soup; mix well. Bring to boil on medium-high heat.
2. Reduce heat to low; simmer, uncovered 15 to 20 minutes until heated through.
4 garlic cloves, minced
1 medium onion, chopped
2 tablespoons cooking oil
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 cans diced tomatoes, with liquid
2 cans condensed chicken broth
2 cups water
1 can tomato paste
2 cans kidney/navy/chili beans (whichever you prefer), rinsed and drained
In a 5-qt. Dutch oven, cook onion and garlic in oil over medium-high heat until onion is tender. Add chicken; cook and stir constantly until browned. Add the rest of the ingredients and bring to a boil. Reduce heat; cover and simmer, stirring occasionally, for 40-60 minutes.
*I have also made this with shredded chicken and it is good that way too.
(From the November 2009 Cooking Light)
This sauce delivers great barbecue taste. Chili powder and cumin add smokiness, while ketchup and molasses provide sweetness. 'Cue lovers in North Carolina put the slaw on the sandwich. Try it for a change.
Yield: 4 servings (serving size: 1 sandwich)
3 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon prepared mustard
1 tablespoon molasses
3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground ginger
12 ounces skinless, boneless chicken thighs, cut into 2-inch pieces
4 (2-ounce) sandwich rolls, cut in half horizontally
12 dill pickle chips
1. Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, 23 minutes or until chicken is done and tender. Remove from heat; shred with 2 forks to measure 2 cups meat. Place 1/2 cup chicken on bottom half of each roll. Top each with 3 pickles and top half of roll.
I broiled the meat for 3 minutes each side (until it was about medium done, because that's how I like it)
I let the steaks cool, then diced them up into smallish chunks and threw in a bowl. I diced an onion and tossed that in there with some fresh chopped cilantro.
The corn tortillas were made per the masa package instructions It's just masa (corn flour) and water, roll into balls and press in a tortilla press (or between 2 heavy books), and then cook them in a dry pan or griddle for about 45 seconds each side.
I topped each taco with light sour cream.
Mix together rosemary, pepper, salt, and garlic, and rub the chops with it.
Then throw them in a bag with olive oil and balsamic vinegar. Marinade for a couple of hours (or overnight).
They are best on the grill for about 22 minutes, but you can also broil them in the oven for the same amount of time. They are delicious!
I dunk them in a little egg-milk-pepper mix, dip them in Italian breadcrumbs, spray some EVOO over the tops, then bake for 10 mins at 425, flip and bake 10 more mins. Perfect and tender.
Fish fillets are the boring part. I top them with deliciousness... bell pepps, onions, and a little stuffing mix (I know, sounds weird) cooked down in white wine then mixed gently with crab meat.
I brown skinless, boneless, beakless chicken breasts on the smooth side, place browned side down on baking dish.
Pepper chicken and cover with a slice of
Remove ham and toss it. Sprinkle chicken heavily with parmesan cheese.
Bake or if necessary broil to make cheese crusty. Remove from oven.
Using a spoon, scrape bits of pesto from the carton of deli pesto I keep in the freezer; scatter scrapings over chicken breasts.
I serve it with lemon pasta. Sometimes I make Kris's lemon pasta, or I use Trader Joe's lemon pepper pappardelle and toss with olive oil and sliced black olives. Oh, and I will also cook some broccoli or some such too.
I used BS breasts and dipped them in egg (beat with some milk and pepper), then dredged them in crushed French's fried onions with some flour, parsley and pepper.
Baked at 400 degrees until done - about 15 minutes.
* 1 (16 ounce) package farfalle (bow tie) pasta
* 1 tablespoon olive oil
* 1 pound bulk Italian sausage
* 2 cloves garlic, minced
* 2 1/2 cups chicken broth
* 1/8 teaspoon crushed red pepper flakes
* 1 bunch broccoli rabe, trimmed
* 1/4 cup butter
* 1 1/2 cups grated Parmesan cheese
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
1. Bring a large pot of lightly salted water to a boil over high heat. Add the farfalle pasta, and cook until al dente, 8 to 10 minutes; drain.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the Italian sausage until crumbly and no longer pink, about 5 minutes. Stir in the garlic, and continue cooking until the sausage begins to brown, about 5 minutes more. Pour off the excess grease, then pour in the chicken broth and red pepper flakes. Bring to a boil over high heat, then add the broccoli rabe, and cover. Cook until the broccoli rabe is tender, about 4 minutes.
3. When the broccoli rabe is done, stir in the butter, Parmesan cheese, salt, and pepper until the meat sauce has thickened. Toss with the farfalle and serve.
I premade everything on Sunday and I made a few changes:
I used regular broccoli and I added mushrooms to the veggies. I also used italian sausage links.
I sauteed the sausage, garlic, and mushrooms in a little bit of EVOO and then when it was done, I set aside. I put the pasta in to cook. Our pasta pot has a steamer basket so I steamed the broccoli until it was almost tender crisp.
Tonight, I put about 26 oz. of stock into a pot, dumped the sausage and veggies in and set it to boil. I added a few handfuls of fresh spinach to the mix and cooked at a simmer until the spinach was wilty. I then added the pasta and mixed until heated through. Seasoned with crushed red pepper and then added shredded parm until it was melty. Soooo good. Oh, I omitted the butter (because I forgot.) It was a little soupy and not saucey, but I can fix that problem.
Bake itfor about 40 minutes, then top with the rest of the jellied craberry sauce (mashed up).
I made mashed potatoes/cauliflower as a side.
I marinated some sliced pork in an Asian sesame dressing and I'll stir fry that.
Stir fry some carrots, broccoli, peppers and mushrooms.
Make the fried rice Rice-A-Roni.
Mix everything together.
Sprinkle green onions over it.
From Giada de Laurentiis - Every Day Pasta
Butter for pan
12 oz egg noodles, uncooked
2 1/2 cups whole milk
2 cups heavy cream
2 tsp flour
1/2 tsp salt
1/4 tsp pepper
2 cups shredded Fontina cheese
3/4 cup grated Parmesan cheese
3/4 cup shredded Mozzarella cheese
2 TBSP chopped parsley
Preheat oven to 450 degrees. Grease pan or casserole dish.
Coook noodles to al dente. Drain & set aside.
Whisk cream, milk, flour, salt & pepper in a large bowl. Blend in 1 cup fontina, 1/2 cup Parmesan, 1/2 cup Mozzarella, and parsley. Add noodles & toss to coat. Blend remaining dry cheeses together.
Transfer to baking dish and cover with the rest of the cheeses.
Bake for about 15 minutes. (This wasn't enough baking time - I think I ended up baking for bout 25).
Let stand 10 min before serving. She's serious about this - the sauce will be very runny when you take it out of the oven, but it will thicken a lot upon standing.
*The original recipe called for peas and pancetta. I omitted them due to preference, but I'm sure they would be a good addition if you liked them*
I marinated some chicken in soy sauce and rice wine, made a fritter batter out of a stiff egg white, flour, corn starch, and baking powder (let it set up for 30 mins then folded in sesame seeds), combined the two, fried, and served with a honey-chili sauce. We had stir-fried carrots and snow peas on the side.
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 1/2 cups)
2 cups fat-free, less-sodium chicken broth
1 1/3 cups water
2 tablespoons Madeira wine or sweet Marsala
1 tablespoon minced fresh tarragon
4 ounces chopped pancetta
1 cup finely chopped onion
1 teaspoon olive oil
2 garlic cloves, minced
3/4 cup uncooked Arborio rice or other short-grain rice
2/3 cup (about 2 1/2 ounces) 1/2-inch-cubed Monterey Jack cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons pine nuts, toasted
Fresh tarragon sprigs (optional)
Preheat oven to 475°.
Place squash on a nonstick jelly-roll pan coated with cooking spray. Bake at 475° for 20 minutes or until tender, turning after 10 minutes.
Reduce oven temperature to 325°.
Combine broth, water, wine, and tarragon in a saucepan; bring to a simmer. Keep warm over low heat.
Cook pancetta in a large ovenproof Dutch oven over medium-high heat until crisp. Remove pancetta from pan; drain on a paper towel. Discard pan drippings. Add onion and oil to pan; sauté 10 minutes or until onion is tender. Add garlic; sauté 1 minute. Add rice to pan; sauté 1 minute. Stir in broth mixture; bring to a boil over medium heat. Reduce heat, and simmer over low heat, uncovered, for 10 minutes. (Do not stir; rice will have a liquid consistency similar to stew.)
Place pan in oven; bake at 325° for 15 minutes. Remove from oven. Stir in the squash, pancetta, cheese, salt, and pepper. Cover with a clean cloth; let stand 10 minutes (rice will continue to cook). Sprinkle with pine nuts. Garnish with tarragon sprigs, if desired.
Pour into a pan sprayed with Pam.
Spread 1/4 cup Sour Cream and then top with your favorite spaghetti sauce.
Bake 20 minutes at 350.
Top with Shredded Mozzarella and then bake another 10 minutes.
Anyhow, tonight I made up a cross between philly cheesesteak (which I've never had, just seen on TV) and a French dip sandwich. I took the leftover meat from last night and sliced the thin slices into strips. I then simmered the meat in some beef broth with worcestershire sauce, black pepper and garlic and simmered it for a good 45 minutes (to get the meat back to the 'soft' stage instead of the 'overcooked' stage). I sauteed some onions and green peppers.
Bought a couple loaves of baguette bread, sliced them, buttered them (a little) and toasted them in the oven until crispy. I then took the meat out of the meat juice (?) and put on the bread, topped with provolone cheese, the onions and peppers, a splash of the meat juice and back in the oven to broil for about 3 minutes. I served them along side a little ramekin of the meat juice for dipping. OMG ya'll. They were sooooooo good!
(Note from Dot--this is a "second gen recipe" using Kris' fajita recipe.)
2 - 3 lb tri-tip roast, trimmed of visible fat
3 large cloves garlic minced
1/2 cup white wine
2 TBSP soy sauce
1/4 cup worcestershire sauce
I mix the above together in a big gallon sized zippy bag. I squeeze the citrus into the bag and then let the rind hang out with the marinating meat. Then marinate for a few hours. Throw it on the grill and cook on very low heat for about 1 hour. Slice it supah-thin and away we go with homemade guac, sour cream, tortillas and cheese. The fajitas were really really good.