Dearest Blog Readers,
I just want to let you know that I will not be posting anything in the next week. Talk to you soon!
-LH
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Sunday, May 22, 2011
Friday, May 20, 2011
5-20-2011 Latin Shabbat Dinner
I have a slight obsession with Latin food right now, particularly any recipe from the Ingrid Hoffman cookbook: Simply Delicioso. This is a colorful, vibrant, and fun cookbook with amazing recipes. I highly recommend this book.
Here is our menu for tonight, *indicates recipe or inspiration from the above mentioned cookbook
1. Challah
2. Mexican Gefilite Fish
3. Chiquitita Beet Salad *
4. Red Cabbage Slaw *
5. Guacamole with Chips and Salsa
6. Rum Chica Rum Chicken *
7. Coconut Chicken Strips
8. Emerald Rice *
9. Roasted Broccoli a la Brava *
10. Snickerdoodle Cookie Cake served with
11. Baked Rum Bananas Flambe *
Here are some pics and recipes:
Mexican Gefilte Fish
I'm always looking for new and different gefilte fish recipes. After eyeing this recipe in Kosher by Design Entertains for years, I finally got to try it last week at Shabbat dinner at a friend's house, it was fabulous. Nice change of pace.
1 (22 oz.) roll frozen gefilte fish, not defrosted
1 (1.25 oz.) packet taco seasoning
2 t. oil
1 large onion, chopped
2 C. carrots, peeled and sliced
1 clove garlic, chopped
1 jalapeno seeds and ribs removed, minced
1 (16 oz.) tomato sauce
3 T. sugar
2 t. water
Bring a medium pot of water to a boil. Add the taco seasoning, then the gefilte fish in the paper wrapper. Make sure there is enough water to cover the fish, add water as needed. Turn down to simmer for 1.5 hrs.
In a medium pan, heat the oil on medium high heat. Add the onion, and saute for 3-4 minutes until shiny. Add the carrots, garlic, and jalapeno. Saute 3 more minutes.
Add the tomato sauce, sugar, and water. Bring to a boil, remove from heat and set aside.
Preheat oven to 350.
When fish is done, remove it from the pot and discard the water. When cool enough to handle, remove the paper, and discard. Slice the fish and place in a baking dish. Pour the sauce over the fish, cover and put into the oven.
Bake for 1.5 hours. Remove from the oven, and allow to cool in the refrigerator. Best if served very chilled, can be made day ahead.
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Chiquitita Beet Salad
This beet salad is nice and refreshing. King Hock loves it!
12 whole baby beets or 6 large beets, tops removed and ends trimmed
2 navel oranges
1/4 small spanish onion, halved lengthwise and thinly sliced
1/4 cup sliced black olives
10 fresh mint leaves, coarsely chopped
salt and freshly ground pepper
olive oil
1 tablespoon lime juice
Preheat the oven to 400 degrees.
Wrap the beets in foil packets (3 to 4 baby beets together, large beets separately) and place on a baking sheet.
Roast beets about 20 minutes if you are using baby beets, 40 minutes if they are large or until the skin slips off of them.
Remove them from the oven and let cool completely.
Peel and segment the oranges.
Place the oranges in a large bowl with the onion, olives, and mint.
Slip the beets out of their skin and cut them into 1/4 inch thick slices. Add them to the bowl with the oranges and season with salt and pepper then drizzle with some olive oil and the lime juice.
Toss and serve.
*To peel and segment the oranges: Cut the tops and bottoms of the oranges so that they sit on the countertop. Using a sharp knife, slice the skin from top to bottom make sure you remove the peel and the pith so that no white is left on the orange. Then slice along each membrane to cut out the individual orange segment.
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Rum Chica Rum Chicken
Great grilled chicken, I like to marinate mine at least 4-6 hours for extra flavor.
Preheat your grill to medium-high heat.
Remove the chicken from the marinade and place the chicken on the grill and cook until browned on both sides and the juices run clear, about 10 minutes per side, basting with leftover marinade a few times throughout. Serve sprinkled with cilantro and garnish with the orange slices.
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Snickerdoodle Cookie Cake
This is the same cookie recipe I made yesterday, but it makes 2 8 inch round cookie cakes. Again, you will not be able to taste the pumpkin. It is incredible!
2 sticks of margarine
1 1/2 C. sugar
1/2 C. canned pumpkin
1 flax egg (1 T. ground flax seed mixed with 3 T. water)
1 t. vanilla
2 1/2 C. all purpose flour
1/2 t. salt
1/2 t. cream of tartar
1/2 t. baking soda
1/2 c. sugar
1 T. cinnamon
Cream together the margarine and 1 1/2 c. sugar, until well combined. Add the pumpkin and flax egg, and mix. Add the flour, salt, cream of tartar, and baking soda. Mix until combined and dough has formed.
Mix together 1/2 c. sugar, and cinnamon in a smal bowl. Preheat the oven to 350. Heavily spray 2 8 inch round cake pans with non stick spray. Place the cookie dough inside the pan and using your hands pat the dough to fill, sprinkle the top with the cinnamon sugar mixture.
Bake for 25-30 minutes, until a knife inserted into the center comes out clean.
Serve in wedges.
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Baked Rum Bananas Flambe
Oh my gosh these are amazing! They remind me of one of my favorite desserts in the world, the bananas flambeado at Edith's in Cabo San Lucas.
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Here is our menu for tonight, *indicates recipe or inspiration from the above mentioned cookbook
1. Challah
2. Mexican Gefilite Fish
3. Chiquitita Beet Salad *
4. Red Cabbage Slaw *
5. Guacamole with Chips and Salsa
6. Rum Chica Rum Chicken *
7. Coconut Chicken Strips
8. Emerald Rice *
9. Roasted Broccoli a la Brava *
10. Snickerdoodle Cookie Cake served with
11. Baked Rum Bananas Flambe *
Here are some pics and recipes:
Mexican Gefilte Fish
I'm always looking for new and different gefilte fish recipes. After eyeing this recipe in Kosher by Design Entertains for years, I finally got to try it last week at Shabbat dinner at a friend's house, it was fabulous. Nice change of pace.
1 (22 oz.) roll frozen gefilte fish, not defrosted
1 (1.25 oz.) packet taco seasoning
2 t. oil
1 large onion, chopped
2 C. carrots, peeled and sliced
1 clove garlic, chopped
1 jalapeno seeds and ribs removed, minced
1 (16 oz.) tomato sauce
3 T. sugar
2 t. water
Bring a medium pot of water to a boil. Add the taco seasoning, then the gefilte fish in the paper wrapper. Make sure there is enough water to cover the fish, add water as needed. Turn down to simmer for 1.5 hrs.
In a medium pan, heat the oil on medium high heat. Add the onion, and saute for 3-4 minutes until shiny. Add the carrots, garlic, and jalapeno. Saute 3 more minutes.
Add the tomato sauce, sugar, and water. Bring to a boil, remove from heat and set aside.
Preheat oven to 350.
When fish is done, remove it from the pot and discard the water. When cool enough to handle, remove the paper, and discard. Slice the fish and place in a baking dish. Pour the sauce over the fish, cover and put into the oven.
Bake for 1.5 hours. Remove from the oven, and allow to cool in the refrigerator. Best if served very chilled, can be made day ahead.
_____________________________________________________________________________
Chiquitita Beet Salad
This beet salad is nice and refreshing. King Hock loves it!
12 whole baby beets or 6 large beets, tops removed and ends trimmed
2 navel oranges
1/4 small spanish onion, halved lengthwise and thinly sliced
1/4 cup sliced black olives
10 fresh mint leaves, coarsely chopped
salt and freshly ground pepper
olive oil
1 tablespoon lime juice
Preheat the oven to 400 degrees.
Wrap the beets in foil packets (3 to 4 baby beets together, large beets separately) and place on a baking sheet.
Roast beets about 20 minutes if you are using baby beets, 40 minutes if they are large or until the skin slips off of them.
Remove them from the oven and let cool completely.
Peel and segment the oranges.
Place the oranges in a large bowl with the onion, olives, and mint.
Slip the beets out of their skin and cut them into 1/4 inch thick slices. Add them to the bowl with the oranges and season with salt and pepper then drizzle with some olive oil and the lime juice.
Toss and serve.
*To peel and segment the oranges: Cut the tops and bottoms of the oranges so that they sit on the countertop. Using a sharp knife, slice the skin from top to bottom make sure you remove the peel and the pith so that no white is left on the orange. Then slice along each membrane to cut out the individual orange segment.
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Rum Chica Rum Chicken
Great grilled chicken, I like to marinate mine at least 4-6 hours for extra flavor.
2/3 cup dark rum
1/3 cup orange juice
1 teaspoon orange zest
3 tablespoons parve Worcestershire sauce
1 (1-inch) piece ginger, peeled and grated
2 tablespoons dark brown sugar
6 garlic cloves, finely chopped
1 tablespoon freshly chopped cilantro leaves, plus more for garnish
2 pounds boneless skinless chicken breasts or thighs, trimmed of excess fat
1 orange, thinly sliced into rounds, for garnish
Whisk the rum, orange juice, orange zest, Worcestershire sauce, ginger, brown sugar, garlic, and cilantro together in a large bowl. Add the chicken pieces, cover with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.
Preheat your grill to medium-high heat.
Remove the chicken from the marinade and place the chicken on the grill and cook until browned on both sides and the juices run clear, about 10 minutes per side, basting with leftover marinade a few times throughout. Serve sprinkled with cilantro and garnish with the orange slices.
._________________________________________________________________________
Snickerdoodle Cookie Cake
This is the same cookie recipe I made yesterday, but it makes 2 8 inch round cookie cakes. Again, you will not be able to taste the pumpkin. It is incredible!
2 sticks of margarine
1 1/2 C. sugar
1/2 C. canned pumpkin
1 flax egg (1 T. ground flax seed mixed with 3 T. water)
1 t. vanilla
2 1/2 C. all purpose flour
1/2 t. salt
1/2 t. cream of tartar
1/2 t. baking soda
1/2 c. sugar
1 T. cinnamon
Cream together the margarine and 1 1/2 c. sugar, until well combined. Add the pumpkin and flax egg, and mix. Add the flour, salt, cream of tartar, and baking soda. Mix until combined and dough has formed.
Mix together 1/2 c. sugar, and cinnamon in a smal bowl. Preheat the oven to 350. Heavily spray 2 8 inch round cake pans with non stick spray. Place the cookie dough inside the pan and using your hands pat the dough to fill, sprinkle the top with the cinnamon sugar mixture.
Bake for 25-30 minutes, until a knife inserted into the center comes out clean.
Serve in wedges.
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Baked Rum Bananas Flambe
Oh my gosh these are amazing! They remind me of one of my favorite desserts in the world, the bananas flambeado at Edith's in Cabo San Lucas.
5 tablespoons unsalted butter, or margarine
4 bananas, peeled and sliced in half crosswise and lengthwise, and cut into 3 sections
1/3 cup sugar
1 T. water
1/4 C. white rum
1 cup orange juice (preferably freshly squeezed from 2 oranges)
Preheat oven to 425. Grease a 9x13 baking dish with 1 T. of margarine or butter, set aside.
In a small saucepan, place the sugar with the water. Place over medium heat. Cook the sugar swirling it as it melts, until it a dark amber color, about 5 minutes. Carefully add the orange juice, it will splatter so be careful not to burn yourself. Reduce heat to low, and add the remaining butter or margarine, and the rum, swirl to incorporate.
Pour the caramel over the bananas, and bake 15 minutes . Serve hot over cake, and or with vanilla ice cream.
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Have a good shabbos!
Thursday, May 19, 2011
5-19-2011 Cedar Plank Dijon Salmon
My mother-in-love (mother-in-law) is in town visiting us right now. I didn't want to neglect her by spending all afternoon in the kitchen, so I made a super quick dinner.
While she was scaring the boys as "Pete the Pirate" and a nasty witch, I prepared Cedar Plank Dijon Salmon, Potato Stacks, and Roasted Asparagus. See below for recipes.
We ate our dinner outside, which was a pleasure. The boys sat for all of 5 minutes, and then they were running around the backyard. The highlight was when Prince Hock #1 decided to fly like (in his own words) "Batman and Buzz Lightyear", and he jumped off his rollercoaster mid ride, he really was flying for a split second.
I forgot to add, that I made these amazing vegan snickerdoodle cookies for dessert. Recipe below.
Pic of our dinner:
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Cedar Plank Dijon Salmon
I can't take credit for this recipe, it all goes to Bobby Flay.
You can find cedar planks at Whole Foods, they were $6.99.
This recipe serves 4.
Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.
Cook's Note: A direct method to grill the salmon may be used. Soak the cedar plank well. Spread the mustard and brown sugar on the salmon, but do not place the fish on the plank. Set up the grill for direct grilling on medium-high. When ready to cook, place the plank on the hot grate and leave it until there is a smell of smoke, about 3 to 4 minutes. Turn the plank over and place the fish on top. Cover the grill and cook until the fish is cooked through, reaching an internal temperature of 135 degrees F. Check the plank occasionally. If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill.
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Potato Stacks
The idea to make these beauties comes from Kosher by Design Short on Time. I have modified this recipe to my liking.
2 yukon gold potatoes, when buying make sure all of the potatoes are equal diameters
2 red potatoes
2 sweet potatoes
1/4 C. olive oil
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. kosher salt
1/4 t. freshly cracked black pepper
1/4 t. paprika
fresh rosemary sprigs
Preheat oven to 400 degrees. Cover a baking sheet with parchment, or greased foil, set aside.
Scrub each potato. Slice into 1/2 inch slices. Place the potato slices on the baking sheet and drizzle with the olive oil. Sprinkle on the garlic powder, onion powder, kosher salt, pepper, and paprika. Toss the potatoes to evenly coat.
Place in the oven for 20-30 minutes, until somewhat crisp and inside is cooked through.
Make layered stacks using the 3 kinds of potatoes, stick a piece of rosemary through the center from top to bottom to secure. Serve immediately.
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Vegan Snickerdoodle Cookies
This recipe contain pumpkin, which you cannot taste. It makes them moist, and it probably is why these cookies are the best snickerdoodles I've ever had. Makes approx. 5 dozen cookies.
2 sticks of margarine
1 1/2 C. sugar
1/2 C. canned pumpkin
1 flax egg (1 T. ground flax seed mixed with 3 T. water)
1 t. vanilla
2 1/2 C. all purpose flour
1/2 t. salt
1/2 t. cream of tartar
1/2 t. baking soda
1/2 c. sugar
1 T. cinnamon
Cream together the margarine and 1 1/2 c. sugar, until well combined. Add the pumpkin and flax egg, and mix. Add the flour, salt, cream of tartar, and baking soda. Mix until combined and dough has formed.
Place this mixture in the refrigerator for 2 hours.
After 2 hours, Mix together 1/2 c. sugar, and cinnamon in a smal bowl. Preheat the oven to 350. Line a sheet pan with parchment, or a silpat.
Scoop out tablespoon size balls, and roll in the cinnamon sugar mixture. Place on the sheet pan 1.5-2 inches apart.
Bake for 12 minutes.
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Now I am going to be social and join the conversation King Hock and his mom are having. I can hear them talking in hushed voices (because the boys are asleep), but I am wondering what they are whispering about (maybe me? haha!)
Good Night!
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While she was scaring the boys as "Pete the Pirate" and a nasty witch, I prepared Cedar Plank Dijon Salmon, Potato Stacks, and Roasted Asparagus. See below for recipes.
We ate our dinner outside, which was a pleasure. The boys sat for all of 5 minutes, and then they were running around the backyard. The highlight was when Prince Hock #1 decided to fly like (in his own words) "Batman and Buzz Lightyear", and he jumped off his rollercoaster mid ride, he really was flying for a split second.
I forgot to add, that I made these amazing vegan snickerdoodle cookies for dessert. Recipe below.
Pic of our dinner:
Cedar Plank Dijon Salmon
I can't take credit for this recipe, it all goes to Bobby Flay.
You can find cedar planks at Whole Foods, they were $6.99.
This recipe serves 4.
1 cedar plank (6 by 14 inches)
2 salmon fillets (1 1/2 pounds total)
Salt and freshly ground black pepper
6 tablespoons Dijon mustard
6 tablespoons brown sugar
Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.
Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.
Cook's Note: A direct method to grill the salmon may be used. Soak the cedar plank well. Spread the mustard and brown sugar on the salmon, but do not place the fish on the plank. Set up the grill for direct grilling on medium-high. When ready to cook, place the plank on the hot grate and leave it until there is a smell of smoke, about 3 to 4 minutes. Turn the plank over and place the fish on top. Cover the grill and cook until the fish is cooked through, reaching an internal temperature of 135 degrees F. Check the plank occasionally. If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill.
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Potato Stacks
The idea to make these beauties comes from Kosher by Design Short on Time. I have modified this recipe to my liking.
2 yukon gold potatoes, when buying make sure all of the potatoes are equal diameters
2 red potatoes
2 sweet potatoes
1/4 C. olive oil
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. kosher salt
1/4 t. freshly cracked black pepper
1/4 t. paprika
fresh rosemary sprigs
Preheat oven to 400 degrees. Cover a baking sheet with parchment, or greased foil, set aside.
Scrub each potato. Slice into 1/2 inch slices. Place the potato slices on the baking sheet and drizzle with the olive oil. Sprinkle on the garlic powder, onion powder, kosher salt, pepper, and paprika. Toss the potatoes to evenly coat.
Place in the oven for 20-30 minutes, until somewhat crisp and inside is cooked through.
Make layered stacks using the 3 kinds of potatoes, stick a piece of rosemary through the center from top to bottom to secure. Serve immediately.
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Vegan Snickerdoodle Cookies
This recipe contain pumpkin, which you cannot taste. It makes them moist, and it probably is why these cookies are the best snickerdoodles I've ever had. Makes approx. 5 dozen cookies.
2 sticks of margarine
1 1/2 C. sugar
1/2 C. canned pumpkin
1 flax egg (1 T. ground flax seed mixed with 3 T. water)
1 t. vanilla
2 1/2 C. all purpose flour
1/2 t. salt
1/2 t. cream of tartar
1/2 t. baking soda
1/2 c. sugar
1 T. cinnamon
Cream together the margarine and 1 1/2 c. sugar, until well combined. Add the pumpkin and flax egg, and mix. Add the flour, salt, cream of tartar, and baking soda. Mix until combined and dough has formed.
Place this mixture in the refrigerator for 2 hours.
After 2 hours, Mix together 1/2 c. sugar, and cinnamon in a smal bowl. Preheat the oven to 350. Line a sheet pan with parchment, or a silpat.
Scoop out tablespoon size balls, and roll in the cinnamon sugar mixture. Place on the sheet pan 1.5-2 inches apart.
Bake for 12 minutes.
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Now I am going to be social and join the conversation King Hock and his mom are having. I can hear them talking in hushed voices (because the boys are asleep), but I am wondering what they are whispering about (maybe me? haha!)
Good Night!
Wednesday, May 18, 2011
5-18-2011 A Taste of Italy
What a great night! We had my parents and brother Drew over for dinner. I made an Italian dinner because I knew everyone would enjoy it. Especially Drew, he is an Italian food fanatic. He spent a semester of college in Italy eating tons of awesome Italian food.
When I was in high school I worked at 5 different Pizza/Italian restaurants. (I know that's sounds like a lot, they all were owned by the same family, I just moved around). I was a waitress, but I absolutely loved to be in the kitchen watching the cooks make all of the different dishes (suprising, huh?). I've got great memories of speaking Spanish, listening to Spanish music, and dancing in the kitchen, what fun times those were.
One dish I remember watching the cooks make was Chicken Francese. Tonight was the first time I have ever attempted to make it myself, and it was amazing. Thank you Tyler Florence for the recipe.
I also made Brushetta Salad (see this unbelievable recipe below), Steamed Broccoli, and Spaghetti Marinara. This is the best dinner I have made in a looooonnnggg time!
Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off.
When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the margarine in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour.
Reduce the heat to medium-low and return the chicken to the pan, place a lid on the skillet and simmer the chicken in the sauce until the chicken is cooked through about 10 minutes, taste the sauce to check for seasoning, add salt and pepper to taste.
Remove the chicken from the skillet to serving dish. Place the lemon slices on top of the cutlets, spoon some sauce over, and garnish with chopped parsley before serving.
I created this recipe on a whim. I love brushetta, and I love salads. This is the combination of my 2 loves.
1 head of romaine lettuce, washed, dried, and chopped
4 small Roma tomatoes, or 1-2 large hot house tomatoes, finely chopped
1/4 C. fresh basil, finely chopped
2 T. balsamic vinegar
1 clove fresh garlic, minced
1/4 C. olive oil, I use organic extra virgin
1/2 t. kosher salt
1/4 t. freshly cracked black pepper
1 recipe croutons, below
Place the chopped romaine in your salad bowl, cover with a damp towel and refrigerate until ready to use. In a small bowl combine the chopped tomatoes, basil, balsamic, garlic, olive oil, salt, and pepper. Place in the refrigerator until ready to use, let sit for at least 30 minutes to let flavors mesh. When ready to serve pour the tomato mixture over the romaine, and toss, add the croutons, and toss again.
Croutons:
5 slices, day old bread, I used challah, great way to use up leftover challah
1/2 t. dried oregano
1/2 t. dried parsley
1/2 t. onion powder
1/2 t. garlic powder
1/2 t. kosher salt
1/4 c. olive oil
Preheat oven to 425 degrees.
Cut the bread into cubes. Toss in a large bowl with all of the ingredient.
Place on a sheet pan. Bake for 8-10 minutes, until crisp. Let croutons cool at room temp before using.
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Buona Notte!
Pin It
When I was in high school I worked at 5 different Pizza/Italian restaurants. (I know that's sounds like a lot, they all were owned by the same family, I just moved around). I was a waitress, but I absolutely loved to be in the kitchen watching the cooks make all of the different dishes (suprising, huh?). I've got great memories of speaking Spanish, listening to Spanish music, and dancing in the kitchen, what fun times those were.
One dish I remember watching the cooks make was Chicken Francese. Tonight was the first time I have ever attempted to make it myself, and it was amazing. Thank you Tyler Florence for the recipe.
I also made Brushetta Salad (see this unbelievable recipe below), Steamed Broccoli, and Spaghetti Marinara. This is the best dinner I have made in a looooonnnggg time!
Chicken Francese
4 skinless, boneless, chicken breasts (about 11/2 pounds)
All-purpose flour, for dredging
kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, I used a Chardonnay
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted margarine
salt and pepper to taste
1/4 cup chopped flat-leaf parsley, or basil
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off.
When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the margarine in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour.
Reduce the heat to medium-low and return the chicken to the pan, place a lid on the skillet and simmer the chicken in the sauce until the chicken is cooked through about 10 minutes, taste the sauce to check for seasoning, add salt and pepper to taste.
Remove the chicken from the skillet to serving dish. Place the lemon slices on top of the cutlets, spoon some sauce over, and garnish with chopped parsley before serving.
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Brushetta Salad
I created this recipe on a whim. I love brushetta, and I love salads. This is the combination of my 2 loves.
1 head of romaine lettuce, washed, dried, and chopped
4 small Roma tomatoes, or 1-2 large hot house tomatoes, finely chopped
1/4 C. fresh basil, finely chopped
2 T. balsamic vinegar
1 clove fresh garlic, minced
1/4 C. olive oil, I use organic extra virgin
1/2 t. kosher salt
1/4 t. freshly cracked black pepper
1 recipe croutons, below
Place the chopped romaine in your salad bowl, cover with a damp towel and refrigerate until ready to use. In a small bowl combine the chopped tomatoes, basil, balsamic, garlic, olive oil, salt, and pepper. Place in the refrigerator until ready to use, let sit for at least 30 minutes to let flavors mesh. When ready to serve pour the tomato mixture over the romaine, and toss, add the croutons, and toss again.
Croutons:
5 slices, day old bread, I used challah, great way to use up leftover challah
1/2 t. dried oregano
1/2 t. dried parsley
1/2 t. onion powder
1/2 t. garlic powder
1/2 t. kosher salt
1/4 c. olive oil
Preheat oven to 425 degrees.
Cut the bread into cubes. Toss in a large bowl with all of the ingredient.
Place on a sheet pan. Bake for 8-10 minutes, until crisp. Let croutons cool at room temp before using.
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Buona Notte!
Tuesday, May 17, 2011
5-17-2011 Perfect Breakfast for Dinner
Perfection.
Perfection is what I am always trying to accomplish when I am cooking. If something doesn't taste or turn out right, I will drive myself crazy trying to make it perfect.
I needed to make something quick and easy tonight because I had plans to go to the movies. That is why I made breakfast for dinner. We had: Perfect Pancakes shaped like Mickey Mouse, Perfect Scrambled Eggs, and Homemade Berry Syrup. Delish!
My deceased grandfather (we called him Dagin, pronounced Dog-in, my older sister made it up) had a life long love affair with Mickey Mouse. Supposedly they shared the same birthday. I have early memories of my grandfather singing M-I-C-K-E-Y M-O-U-S-E, I also remember his famous Mickey Mouse waffle iron, he bought at Walt Disney World.
On our recent trip to Disney World, I scoured the stores looking for a similar waffle iron, but had no luck. I did find a Mickey Mouse shaped pancake ring, and you bet I bought it! Tonight was my first try at making MM waffles, and the boys adored them.
To go on those pancakes I made homemade berry syrup with fresh strawberries and blueberries, it was outrageous. There is some leftover, and I may drink it for breakfast (sippin on some sizurp).
In order to add some protein to our dinner, I also made scrambled eggs. Making scrambled eggs is an art form, I will give you some hints below. To see the type of eggs I prefer, click here.
Here are some pictures and recipes:
Perfect Pancakes
1 1/2 C. all purpose flour
3 1/2 t. baking powder
1 T. sugar
1 t. salt
1 egg
1 1/4 C. milk
3 T. vegetable oil
Mix together the flour, baking powder, sugar, and salt. Add the egg, milk, and oil. Stir until just combined. Let rest for at least 10 minutes.
Heat a large nonstick pan or a griddle over medium heat. Spray with non stick spray and pour batter onto hot grill in whatever size pancakes you desire.
Flip once the edges are set, and the top has lots of bubbles. Cook on the other side for another minute until golden brown.
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Berry Syrup
1 C. sugar (can use less if you wish)
1 C. water
1 C. fresh strawberries
1/2 C. fresh blueberries
1 T. cornstarch
2 T. ice water
Remove the strawberry stems. Chop the strawberries and mix with the blueberries, and set aside.
In a small saucepan bring the sugar and water to a boil, stirring. Gradually add the berries. Lower heat to a simmer, and simmer for 10 minutes. Remove from heat, and use an immersion blender to puree until smooth, can also use a blender.
Place back on heat and bring to a boil. In a small bowl mix together the cornstarch and ice water. Once the syrup is boiling stir in the cornstarch mixture. Stir constantly. Boil for 1 more minute and then turn off the heat. Voila! Store leftovers in the fridge.
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Perfect Scrambled Eggs, serves 2
4 eggs
1/4 C. milk, optional
2 t. butter or margarine, optional, could use nonstick spray for a healthier version
Whisk the eggs until they are pale. Add the milk and whisk vigorously.
Heat a nonstick saute pan over medium low heat and melt butter or margarine. Add the eggs, and turn heat to low. Gently stir every so often until completely cooked, to your liking. Don't scramble too much, you want the curds to be on the bigger side.
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Our dinner was all perfect, the food, the ease of cooking, and watching my children clean their plates gave a me a deep satisfaction.
Good night! Pin It
Perfection is what I am always trying to accomplish when I am cooking. If something doesn't taste or turn out right, I will drive myself crazy trying to make it perfect.
I needed to make something quick and easy tonight because I had plans to go to the movies. That is why I made breakfast for dinner. We had: Perfect Pancakes shaped like Mickey Mouse, Perfect Scrambled Eggs, and Homemade Berry Syrup. Delish!
My deceased grandfather (we called him Dagin, pronounced Dog-in, my older sister made it up) had a life long love affair with Mickey Mouse. Supposedly they shared the same birthday. I have early memories of my grandfather singing M-I-C-K-E-Y M-O-U-S-E, I also remember his famous Mickey Mouse waffle iron, he bought at Walt Disney World.
On our recent trip to Disney World, I scoured the stores looking for a similar waffle iron, but had no luck. I did find a Mickey Mouse shaped pancake ring, and you bet I bought it! Tonight was my first try at making MM waffles, and the boys adored them.
To go on those pancakes I made homemade berry syrup with fresh strawberries and blueberries, it was outrageous. There is some leftover, and I may drink it for breakfast (sippin on some sizurp).
In order to add some protein to our dinner, I also made scrambled eggs. Making scrambled eggs is an art form, I will give you some hints below. To see the type of eggs I prefer, click here.
Here are some pictures and recipes:
Perfect Pancakes
1 1/2 C. all purpose flour
3 1/2 t. baking powder
1 T. sugar
1 t. salt
1 egg
1 1/4 C. milk
3 T. vegetable oil
Mix together the flour, baking powder, sugar, and salt. Add the egg, milk, and oil. Stir until just combined. Let rest for at least 10 minutes.
Heat a large nonstick pan or a griddle over medium heat. Spray with non stick spray and pour batter onto hot grill in whatever size pancakes you desire.
Flip once the edges are set, and the top has lots of bubbles. Cook on the other side for another minute until golden brown.
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Berry Syrup
1 C. sugar (can use less if you wish)
1 C. water
1 C. fresh strawberries
1/2 C. fresh blueberries
1 T. cornstarch
2 T. ice water
Remove the strawberry stems. Chop the strawberries and mix with the blueberries, and set aside.
In a small saucepan bring the sugar and water to a boil, stirring. Gradually add the berries. Lower heat to a simmer, and simmer for 10 minutes. Remove from heat, and use an immersion blender to puree until smooth, can also use a blender.
Place back on heat and bring to a boil. In a small bowl mix together the cornstarch and ice water. Once the syrup is boiling stir in the cornstarch mixture. Stir constantly. Boil for 1 more minute and then turn off the heat. Voila! Store leftovers in the fridge.
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Perfect Scrambled Eggs, serves 2
4 eggs
1/4 C. milk, optional
2 t. butter or margarine, optional, could use nonstick spray for a healthier version
Whisk the eggs until they are pale. Add the milk and whisk vigorously.
Heat a nonstick saute pan over medium low heat and melt butter or margarine. Add the eggs, and turn heat to low. Gently stir every so often until completely cooked, to your liking. Don't scramble too much, you want the curds to be on the bigger side.
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Our dinner was all perfect, the food, the ease of cooking, and watching my children clean their plates gave a me a deep satisfaction.
Good night! Pin It
Monday, May 16, 2011
5-16-2011 Pizza Party and Mango Scones
This afternoon I had a craving for scones, and I immediately went into my kitchen to make some. I waited patiently while they were baking, and after letting them cool off a minute, I devoured 2 huge scones. Let me tell you, these were the best scones I have ever had. They were moist (unlike most scones), tender and crumbly, just perfect! The recipe is below.
Cover a baking sheet with parchment and spray with non stick spray or grease with oil. Divide the dough into 4-8 equal portions (depending on how large you want the pizzas) then place on the baking sheet. Using a bit of flour, shape the portions into round balls. Coat the dough with oil or non stick spray, then cover with plastic wrap.
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I'm dreaming of the day, I will have a little girl, so we can have tea parties and bake scones together. My boys have no interest in anything girly, all they care about is playing pirates and tearing apart our house. But, they do love to cook with me. Tonight, we did just that.
King Hock had a business dinner, so I wanted to do something fun for our dinner. We had a pizza party! I made the crust in the bread machine, and they boys and I assembled 3 kinds of pizza: Cheese, White, and Margherita. We had a great time, and all of the pizza varieties were delish. Recipes below.
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Mango Scones
I made these parve (dairy free) by substituting the cream for 1 carton of Rich's Whip. I found this recipe online on Tasty Kitchen.
2 C. all purpose flour
1/4 C. sugar
1 T. baking powder
1/4 t. salt
5 T. cold margarine, or butter
1 C. cream, or rich's whip
1/2 C. ripe mango, peeled, and diced (I used 1 large mango)
Preheat oven to 375 degrees. Cover a sheet pan with parchment paper or a silpat.
Mix together the flour, sugar, baking powder, and salt in a large bowl.
Using a pastry cutter, cut in the margarine or butter. Then mix in the cream until combined. Add the mango.
Lightly flour the countertop, place dough on countertop. Knead the dough a few times, and shape into a circle (dust the top with a little bit of flour). Roll the circle out until it is 1/2" thick. Cut into 8 triangular pieces (like a pizza). Place the scones on the prepared baking sheet.
Crack 1 egg into a small bowl, and lightly beat. Brush the tops of the scones with the egg. Place into the oven and bake for 15 minutes, or until the tops are golden brown.
Remove from oven, and cool on a cooling rack.
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Pizza Dough
This recipe can be made by hand or by bread machine.
Ingredients:
1 3/4 C. water
1/4 C. olive oil
1 3/4 t. kosher salt
1 t. sugar
4 1/2 C. all purpose flour
To make this in the bread machine:
Place the ingredients in your bread machine bowl in the order listed above. Turn on the dough cycle. When the dough cycle is over, remove the dough and place onto a lightly floured counter top.
Cut the dough into 8 equal portions (this will make 8 small pizzas, you can cut less pieces for larger pizzas). Stretch the dough into a round shape, and place on a baking sheet covered with parchment and dusted with a bit of cornmeal.
Preheat oven to 550 degrees. Place sauce and toppings on crust, and bake for 10 minutes or until the cheese is golden and bubbly and the crust is golden as well.
Here is the by hand method:
adapted from 101cookbooks.com
Combine all the ingredients. Mix by hand. Knead for 5-7 minutes until soft, will still be sticky.
Cover a baking sheet with parchment and spray with non stick spray or grease with oil. Divide the dough into 4-8 equal portions (depending on how large you want the pizzas) then place on the baking sheet. Using a bit of flour, shape the portions into round balls. Coat the dough with oil or non stick spray, then cover with plastic wrap.
Place in the fridge for at least one day or up to three days.
Remove the dough 2 hours before you plan on baking. Place the sheet tray in a warm spot in your kitchen.
Pre-heat your oven (if you have a pizza stone pre-heat your oven with the stone inside) to 450 for 45 minutes prior to baking.
Pre-heat your oven (if you have a pizza stone pre-heat your oven with the stone inside) to 450 for 45 minutes prior to baking.
With your hands or a rolling pin, shape one of the portioned dough pieces to the desired size and thickness. Place on a cornmeal dusted pizza peel or use the back of a baking sheet. Top with desired toppings and bake until crust is lightly golden and cheese is melted and bubbly.
Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.
Cheese Pizza:
This is self explanatory. Coat the dough with tomato sauce, I like to use jarred marinara. Then sprinkle with good quality mozzarella. Be sure not to under bake, cook until the cheese is golden.
White Pizza:
Cover the dough with a thick coating of ricotta cheese. Then sprinkle with garlic powder, salt, and freshly cracked black pepper. Sprinkle on mozzarella cheese. Again, bake until golden.
Margherita Pizza:
Cover the dough with a thin layer of tomato sauce. Then place thinly sliced tomatoes on top of the tomato sauce. Sprinkle lightly with mozzarella cheese. Bake until bubbly and golden. Remove from the oven and sprinkle with fresh chopped basil.
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We topped off our fun night by doing something out of the ordinary: after bathing the boys, and putting on their pajamas, we went for a walk. The weather has been gorgeous, why not enjoy it as much as possible? Why not enjoy life as much as possible?
Enjoy your night!
P.S. My new facebook Dish on Delish by Lee Hock page is up and running, don't forget to "like" it.
Friday, May 13, 2011
5-13-2011 A Beautiful Shabbat Lunch with Krab Louis Parfaits
We had planned to go to our good friend's ranch this weekend, but the idea of spending 4 hours in the car, 2 weekends in a row sounded tortorous. See, it may take 4 hours to get there, but in reality for us it will take 6. I know this is true because last weekend we went on a 4 hour car trip, and after stopping a bunch of times, it took us 6 hours to get to our destination.
Since, we decided to skip out, our friends that invited us decided to stay home as well, and they so kindly invited us for shabbat dinner tonight.
So, I am not cooking for tonight, but I am making a lunch for tomorrow.
Here is our lunch menu:
1. Challah
2. Krab Louis Parfaits- recipe below
3. Apple Romaine Salad with lemon poppy seed dressing- recipe below
4. Deviled Eggs
5. Hummus, Salsa, Pickles, Olives, Potato Chips, Tortilla Chips
6. Baby Iceberg Wedges with Thousand Island
7. Deli Rolls- recipe below
8. Tray of Deli Meats with assorted mustards and spreads
9. Cake Batter Cookies
10. Watermelon
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Krab Louis Parfaits
The original Neiman Marcus recipe that inspired this recipe, calls for real crab, I used what I like to call "Krab" to make it a kosher recipe. Makes 4 parfaits.
For the Louie Dressing
1/2 c mayo
3 T chili sauce (such as Heinz)
3 T thinly sliced fresh chives
1 T minced celery
1 1/2 t fresh lemon juice
1 t Old Bay seasoning
1/2 t freshly ground pepper
For the Avocado Mousse
1 ripe Haas avocado, about 6 oz., cut in half and seed removed
1 c sour cream (I used tofutti parve sour cream since it is a meat meal.)
1 1/2 t fresh lime juice
1/2 t salt
dash of Tabasco sauce
For the Tomato Salad
1 c seeded and finely diced tomato
2 T finely diced red onion
1/2 c peeled, seeded and finely diced cucumber
1 T minced fresh cilantro leaves
1/4 t salt
1/4 t freshly ground black pepper
1 c crabmeat, about 7 oz. (krab)
To prepare the Louie dressing, place all ingredients for the sauce in a bowl, whisk to incorporate well. Cover bowl with plastic wrap and set aside in refrigerator.
To prepare the mousse, remove skin from avocado and cube it. Mash avocado in bowl. Add the remaining mousse ingredients and whisk until the ingredients are well incorporated and mixture is creamy. Cover bowl with plastic wrap and store in the refrigerator.
To prepare the tomato salad, toss all ingredients in a bowl, gently to combine. Cover bowl in plastic wrap and set aside in refrigerator.
Divide crab into 8 equal portions.
Place about 1 T of the tomato salad in the bottom of a chilled 8 oz champagne or parfait glass (I'm using a wine glass). Next, place one portion of the crabmeat to cover the tomato mixture. Top crab with 1 T of Louie dressing. Add about 3T of the tomato salad in an even layer over the dressing and then spoon about 3 T of the mousse over the tomatoes. Repeat these layers once more beginning with the crabmeat layer. Complete the other 3 parfaits and garnish each with just a bit of the tomato salad and some cilantro sprigs or stand a chive up in the mousse.
Can be chilled a little while before serving. All mixtures may be made ahead of time.
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Apple Romaine Salad with Lemon Poppy Seed Dressing
This recipe is a spin off from one I found on allrecipes.com
Since, we decided to skip out, our friends that invited us decided to stay home as well, and they so kindly invited us for shabbat dinner tonight.
So, I am not cooking for tonight, but I am making a lunch for tomorrow.
Here is our lunch menu:
1. Challah
2. Krab Louis Parfaits- recipe below
3. Apple Romaine Salad with lemon poppy seed dressing- recipe below
4. Deviled Eggs
5. Hummus, Salsa, Pickles, Olives, Potato Chips, Tortilla Chips
6. Baby Iceberg Wedges with Thousand Island
7. Deli Rolls- recipe below
8. Tray of Deli Meats with assorted mustards and spreads
9. Cake Batter Cookies
10. Watermelon
___________________________________________________________________
Krab Louis Parfaits
The original Neiman Marcus recipe that inspired this recipe, calls for real crab, I used what I like to call "Krab" to make it a kosher recipe. Makes 4 parfaits.
For the Louie Dressing
1/2 c mayo
3 T chili sauce (such as Heinz)
3 T thinly sliced fresh chives
1 T minced celery
1 1/2 t fresh lemon juice
1 t Old Bay seasoning
1/2 t freshly ground pepper
For the Avocado Mousse
1 ripe Haas avocado, about 6 oz., cut in half and seed removed
1 c sour cream (I used tofutti parve sour cream since it is a meat meal.)
1 1/2 t fresh lime juice
1/2 t salt
dash of Tabasco sauce
For the Tomato Salad
1 c seeded and finely diced tomato
2 T finely diced red onion
1/2 c peeled, seeded and finely diced cucumber
1 T minced fresh cilantro leaves
1/4 t salt
1/4 t freshly ground black pepper
1 c crabmeat, about 7 oz. (krab)
To prepare the Louie dressing, place all ingredients for the sauce in a bowl, whisk to incorporate well. Cover bowl with plastic wrap and set aside in refrigerator.
To prepare the mousse, remove skin from avocado and cube it. Mash avocado in bowl. Add the remaining mousse ingredients and whisk until the ingredients are well incorporated and mixture is creamy. Cover bowl with plastic wrap and store in the refrigerator.
To prepare the tomato salad, toss all ingredients in a bowl, gently to combine. Cover bowl in plastic wrap and set aside in refrigerator.
Divide crab into 8 equal portions.
Place about 1 T of the tomato salad in the bottom of a chilled 8 oz champagne or parfait glass (I'm using a wine glass). Next, place one portion of the crabmeat to cover the tomato mixture. Top crab with 1 T of Louie dressing. Add about 3T of the tomato salad in an even layer over the dressing and then spoon about 3 T of the mousse over the tomatoes. Repeat these layers once more beginning with the crabmeat layer. Complete the other 3 parfaits and garnish each with just a bit of the tomato salad and some cilantro sprigs or stand a chive up in the mousse.
Can be chilled a little while before serving. All mixtures may be made ahead of time.
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Apple Romaine Salad with Lemon Poppy Seed Dressing
This recipe is a spin off from one I found on allrecipes.com
1/2 cup white sugar
1/2 cup lemon juice
2 teaspoons diced onion
1 teaspoon Dijon-style prepared mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1 tablespoon poppy seeds
1 head romaine lettuce, torn into bite-size pieces
1 cup cashews
1/4 cup dried cranberries
1 apple - peeled, cored and diced
In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.
In a large salad bowl, combine the romaine, apples, cashews, and dried cranberries. Pour over some of the dressing and toss to coat just before serving.
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I hate deli meat. My younger brother (by 5 years) used to wave it in my face to make me mad when I was a kid. Still, just looking at it makes me queasy.
We were visiting some friends in New York City about 2 years ago, and my friend had made these deli rolls. Normally, anything with deli meat I wouldn't touch with a ten foot pole, but I was starving, and in desperation I tried one of these. Would you believe it? I actually liked it!
When we got back from that trip, I started to make deli rolls every shabbat lunch. After a few months of doing this, we were completely burned out. Now, I just make them every so often. If you have never eaten this, definitely make it, it's awesome!
Deli Rolls
1 package of frozen puff pastry dough (I use Pepperidge Farms)
mustard- you can use honey mustard, deli mustard, or even bbq sauce
3 kinds of sliced cold cuts, preferably different colors, I usually use Turkey, Pastrami, and Corned Beef
1 egg, beaten
sesame seeds
Preheat oven to 350 °F. Line a baking sheet with parchment paper.
Lay out pastry dough flat
Spread mustard on the dough. Layer the 3 different types of cold cuts, one type on top of the other.
Roll the dough and meat up, pinching the seam to seal, the ends will be open. Brush the roll with egg. Sprinkle with sesame seeds, if desired.
Bake at 350 °F (180°C) for 45 minutes, or until browned.
Lay out pastry dough flat
Spread mustard on the dough. Layer the 3 different types of cold cuts, one type on top of the other.
Roll the dough and meat up, pinching the seam to seal, the ends will be open. Brush the roll with egg. Sprinkle with sesame seeds, if desired.
Bake at 350 °F (180°C) for 45 minutes, or until browned.
Slice into servings, serve with extra mustard on the side for dipping.
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Have a great Shabbat!
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5-11-2011 Grilled Lemon Asparagus
When I was cooking tonight, my favorite song "Down on Me" by Jeremih and 50 Cent came on the radio. This definitely was the highlight of my night, my boys and I went crazy dancing. All I have to say is, thank g-d my kids are too young to understand the words or learn the lyrics. How embarrasing would that be for them to go to preschool singing this song?
In order to equal out the bad music, we listened to the Music Together C.D. while they ate their dinner and I finished cooking our dinner.
I made the boys a seperate dinner tonight (something I don't normally do) because I wanted to them to go to bed earlier. Lately, they've been staying up too late, which in turn makes them sleep late, and then they are late for school. They had dinosaur chicken nuggets, tator tots, apple slices, cucumber slices, and ketchup (in case you were wondering).
They had a second dinner when they sat with us as we ate ours. You would think after cleaning their plates they would be full, that wasn't the case. They wanted everything we were eating. We had:
Chicken Mish Mash Soup, Grilled Lemon Asparagus, and Everything but the Kitchen Sink Salad.
Chicken Mish Mash Soup is chicken soup with rice, noodles, matzah balls, and usually kreplach. It is very filling, as it always seems to expand in your stomach.
The Grilled Lemon Aspargus were yummy. I got a recipe from my mother in law for Aspargus and Goat Cheese Salad with Grilled Lemon Vinaigrette. I altered the recipe to make it into a side dish with just asparagus instead. I will definitely make the salad version of it soon.
Finally, the Everything but the Kitchen Sink Salad, was a green salad with spinach, tomato, cucumber, corn, avocado, bell pepper, celery, carrots, and green onions. It looked like a rainbow in a bowl, a shining picture of healthiness. This can be tailored to however you like it. I used a homemade dressing, but a bottled one would be good too.
Here are pictures and the asparagus recipe:
Grilled Lemon Asparagus
2 small lemons or 1 large, cut into 1/2 inch thick slices
1/2 C. olive oil
1/4 C. white balsamic vinegar (I used regular because that is all that is available kosher wise)
1 t. dijon mustard
1 T. sugar
salt and pepper, to taste
4 oz. goat cheese (optional if you are making a dairy meal)
1 bunch asparagus, ends trimmed
Prepare the grill, or heat a grill pan. Brush the lemon slices with olive oil. Grill the lemon slices until lightly carmelized on both sides, approximently 3 minutes.
Preheat oven to 400 degrees. Place the asparagus on a baking sheet. Roast the aspargus for 7-9 minutes depending on the size of the stalks.
To make the vinaigrette, combine the balsamic, mustard, sugar, and juice from 2 of the lemon slices. Whisk in the olive oil. Season with salt and pepper to taste. (I felt like it needed a lot of salt for some reason)
Place the asparagus on serving platter. Place the other grilled lemon on the platter also. Drizzle the asparagus with some of the dressing. There will be leftover dressing, you can use for a later time.
Sprinkle with goat cheese, if desired.
*** Note: If you would like to make this into a salad, the original recipe called for all of the above ingredients plus 1/8 C. slivered toasted almonds, and 12 oz. of spinach or romaine. You would just place the lettuce, almonds, asparagus, and goat cheese into the salad bowl. Toss with dressing.
_________________________________________________________________________
I gotta run, King Hock is having a major allergy attack. I need to go tend to him. He has used almost a whole box of Kleenex.
Good Night! Pin It
In order to equal out the bad music, we listened to the Music Together C.D. while they ate their dinner and I finished cooking our dinner.
I made the boys a seperate dinner tonight (something I don't normally do) because I wanted to them to go to bed earlier. Lately, they've been staying up too late, which in turn makes them sleep late, and then they are late for school. They had dinosaur chicken nuggets, tator tots, apple slices, cucumber slices, and ketchup (in case you were wondering).
They had a second dinner when they sat with us as we ate ours. You would think after cleaning their plates they would be full, that wasn't the case. They wanted everything we were eating. We had:
Chicken Mish Mash Soup, Grilled Lemon Asparagus, and Everything but the Kitchen Sink Salad.
Chicken Mish Mash Soup is chicken soup with rice, noodles, matzah balls, and usually kreplach. It is very filling, as it always seems to expand in your stomach.
The Grilled Lemon Aspargus were yummy. I got a recipe from my mother in law for Aspargus and Goat Cheese Salad with Grilled Lemon Vinaigrette. I altered the recipe to make it into a side dish with just asparagus instead. I will definitely make the salad version of it soon.
Finally, the Everything but the Kitchen Sink Salad, was a green salad with spinach, tomato, cucumber, corn, avocado, bell pepper, celery, carrots, and green onions. It looked like a rainbow in a bowl, a shining picture of healthiness. This can be tailored to however you like it. I used a homemade dressing, but a bottled one would be good too.
Here are pictures and the asparagus recipe:
Grilled Lemon Asparagus
2 small lemons or 1 large, cut into 1/2 inch thick slices
1/2 C. olive oil
1/4 C. white balsamic vinegar (I used regular because that is all that is available kosher wise)
1 t. dijon mustard
1 T. sugar
salt and pepper, to taste
4 oz. goat cheese (optional if you are making a dairy meal)
1 bunch asparagus, ends trimmed
Prepare the grill, or heat a grill pan. Brush the lemon slices with olive oil. Grill the lemon slices until lightly carmelized on both sides, approximently 3 minutes.
Preheat oven to 400 degrees. Place the asparagus on a baking sheet. Roast the aspargus for 7-9 minutes depending on the size of the stalks.
To make the vinaigrette, combine the balsamic, mustard, sugar, and juice from 2 of the lemon slices. Whisk in the olive oil. Season with salt and pepper to taste. (I felt like it needed a lot of salt for some reason)
Place the asparagus on serving platter. Place the other grilled lemon on the platter also. Drizzle the asparagus with some of the dressing. There will be leftover dressing, you can use for a later time.
Sprinkle with goat cheese, if desired.
*** Note: If you would like to make this into a salad, the original recipe called for all of the above ingredients plus 1/8 C. slivered toasted almonds, and 12 oz. of spinach or romaine. You would just place the lettuce, almonds, asparagus, and goat cheese into the salad bowl. Toss with dressing.
I gotta run, King Hock is having a major allergy attack. I need to go tend to him. He has used almost a whole box of Kleenex.
Good Night! Pin It
Tuesday, May 10, 2011
5-10-2011 Chili and Cornbread Waffles
Chili and cornbread go together like peanut butter and jelly. My notion for this can be traced back to my childhood when my mom made chili, it was always accompanied by cornbread.
I hope you got a waffle iron after my sprinkles waffle post because having cornbread in the waffle form is amazing. I put fresh corn cut off the cob in the batter, which added a little bit of crunch to the waffles, yum!
Everytime I cook chili, I make a new recipe. I am on an eternal search for the perfect recipe. Tonight's chili was great and unlike any chili I have ever had. This recipe has a few different ingredients not normally found in chili: beer, cocoa powder, coffee, and brown sugar. I know it sounds weird, but you just have to trust me on this one.
We tried a new vegetable tonight (yay for us!), rainbow chard. The past few times I have been grocery shopping, the rainbow chard has caught my eye. On my last grocery visit, I finally picked some up. I had never made any type of chard before, and so I had no idea what I was doing. I researched online and came up with an easy and delish recipe. The flavor is mild and very similar to spinach.
Here are pics and recipes:
Chili
This recipe was derived from food.com, I of course added my own personal touches. My kids both had 2 servings of this, they gave it their stamp of approval.
2 t. vegetable oil
1 onion, chopped
1-2 cloves garlic, minced
1 1/2 lbs. ground beef
1 large tomato diced
1/2 c. dark beer
1/2 c. strong coffee (we have a Nespresso machine, I used decaf so I wouldn't be up all night!)
1 can tomato paste
8 oz. chicken broth
1/4 c. dark brown sugar
1 T. ketchup
1 1/2 t. cumin
1 1/2 t. cocoa
1 1/2 t. oregano
1 1/2 t. cayenne pepper (I left this out because my boys were eating it too)
1 1/2 t. coriander
1 T. chili powder
1/2 t. salt, or to taste
pepper, freshly ground to taste
1 can black beans, drained and rinsed
Tofutti soy sour cream, for garnish
5 green onion, finely chopped for garnish
In a large pot, heat the oil over medium high heat. Add the onions and cook until translucent. Add the ground beef and garlic. Cook stirring frequently until the ground beef is completely browned. Drain the beef in a colander to discard the fat.
Place the meat and onion back into the pot over medium low heat. Add the tomato, beer, coffee, tomato paste, chicken broth, brown sugar, ketchup, the spices, salt, and pepper. Stir until combined. Bring to a boil, and then lower heat to slowly simmer. Add the bean, and stir.
Cook over low heat simmering slowly for 1 hour. Taste, and adjust seasonings to your liking.
Scoop portion into bowl. Add a dollop of soy sour cream, and sprinkle with green onions.
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Cornbread Waffles
If you don't have fresh corn on the cob, you can use frozen shoepeg, and if you don't have that, canned corn will do, but the result will not be as good. I found this recipe on myrecipes.com.
1 1/2 c. cornmeal
1/2 c. all purpose flour
2 1/2 t. baking powder
2 T. sugar
3/4 t. salt
1 egg
1 1/2 c. soy milk
1/4 c. melted margarine
1 1/2 c. corn
Mix together the cornmeal, flour, baking powder, sugar, and salt. Add the egg, soy milk, margarine, and corn. Mix until just combined. Let batter stand 10 minutes, while you heat the waffle iron. Cook according to your own waffle iron instructions.
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Rainbow Chard
After searching the web and finding many ways to cook this, this seemed the easiest, and very pure.
1 head rainbow chard
1/2 lemon
olive oil
seasoned salt
Cut the leafy part away from the stems. Cut the stems into matchsticks. Chop the leafy part.
Bring a pot of water to a boil. Add the stems, and boil for 3 minutes. Then add the leafy part. Cover the pot, and cook for another 8 minutes.
Drain the chard in a colander. Press out the excess water. Place the chard into serving bowl. Squeeze the juice from the lemon half over the chard. Drizzle with a bit of olive oil (no more than 1 T.) Sprinkle with seasoned salt (I used Nature's Seasoning). Serve.
I hope you got a waffle iron after my sprinkles waffle post because having cornbread in the waffle form is amazing. I put fresh corn cut off the cob in the batter, which added a little bit of crunch to the waffles, yum!
Everytime I cook chili, I make a new recipe. I am on an eternal search for the perfect recipe. Tonight's chili was great and unlike any chili I have ever had. This recipe has a few different ingredients not normally found in chili: beer, cocoa powder, coffee, and brown sugar. I know it sounds weird, but you just have to trust me on this one.
We tried a new vegetable tonight (yay for us!), rainbow chard. The past few times I have been grocery shopping, the rainbow chard has caught my eye. On my last grocery visit, I finally picked some up. I had never made any type of chard before, and so I had no idea what I was doing. I researched online and came up with an easy and delish recipe. The flavor is mild and very similar to spinach.
Here are pics and recipes:
Chili
This recipe was derived from food.com, I of course added my own personal touches. My kids both had 2 servings of this, they gave it their stamp of approval.
2 t. vegetable oil
1 onion, chopped
1-2 cloves garlic, minced
1 1/2 lbs. ground beef
1 large tomato diced
1/2 c. dark beer
1/2 c. strong coffee (we have a Nespresso machine, I used decaf so I wouldn't be up all night!)
1 can tomato paste
8 oz. chicken broth
1/4 c. dark brown sugar
1 T. ketchup
1 1/2 t. cumin
1 1/2 t. cocoa
1 1/2 t. oregano
1 1/2 t. cayenne pepper (I left this out because my boys were eating it too)
1 1/2 t. coriander
1 T. chili powder
1/2 t. salt, or to taste
pepper, freshly ground to taste
1 can black beans, drained and rinsed
Tofutti soy sour cream, for garnish
5 green onion, finely chopped for garnish
In a large pot, heat the oil over medium high heat. Add the onions and cook until translucent. Add the ground beef and garlic. Cook stirring frequently until the ground beef is completely browned. Drain the beef in a colander to discard the fat.
Place the meat and onion back into the pot over medium low heat. Add the tomato, beer, coffee, tomato paste, chicken broth, brown sugar, ketchup, the spices, salt, and pepper. Stir until combined. Bring to a boil, and then lower heat to slowly simmer. Add the bean, and stir.
Cook over low heat simmering slowly for 1 hour. Taste, and adjust seasonings to your liking.
Scoop portion into bowl. Add a dollop of soy sour cream, and sprinkle with green onions.
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Cornbread Waffles
If you don't have fresh corn on the cob, you can use frozen shoepeg, and if you don't have that, canned corn will do, but the result will not be as good. I found this recipe on myrecipes.com.
1 1/2 c. cornmeal
1/2 c. all purpose flour
2 1/2 t. baking powder
2 T. sugar
3/4 t. salt
1 egg
1 1/2 c. soy milk
1/4 c. melted margarine
1 1/2 c. corn
Mix together the cornmeal, flour, baking powder, sugar, and salt. Add the egg, soy milk, margarine, and corn. Mix until just combined. Let batter stand 10 minutes, while you heat the waffle iron. Cook according to your own waffle iron instructions.
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Rainbow Chard
After searching the web and finding many ways to cook this, this seemed the easiest, and very pure.
1 head rainbow chard
1/2 lemon
olive oil
seasoned salt
Cut the leafy part away from the stems. Cut the stems into matchsticks. Chop the leafy part.
Bring a pot of water to a boil. Add the stems, and boil for 3 minutes. Then add the leafy part. Cover the pot, and cook for another 8 minutes.
Drain the chard in a colander. Press out the excess water. Place the chard into serving bowl. Squeeze the juice from the lemon half over the chard. Drizzle with a bit of olive oil (no more than 1 T.) Sprinkle with seasoned salt (I used Nature's Seasoning). Serve.
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My mind is always jumping to thought of what I will make next. Not sure what I am going to make tomorrow night, but it will probably involve something with chicken broth. I made a huge pot of chicken broth today using the leftover bones from last night's simple roasted chicken, along with some other chicken pieces (everytime I've made a cut up chicken for the last 3 months, I saved the necks and wings just for this reason.)
I freeze the broth in batches and defrost it whenever I need it, very convenient. I'll post the broth recipe in the future.
Have a good night!
Pin It
Monday, May 9, 2011
5-9-2011 Simple Roasted Chicken and Banana Muffins
If you are wondering why I have been MIA for the last few days, there is a good reason for that...we went out of town to celebrate Mother's Day, my parents came as well. The kids had a blast getting to swim and such, and in turn I had a blast. Thank you to my incredible husband, kids, and parents for an awesome Mother's Day weekend.
Now onto food.
This afternoon, I was craving muffins. When I went in to the kitchen to satisfy my craving (by whipping some up), the black bananas were crying out to me. You guessed it! I made some yummy banana muffins. See the recipe and pic below.
Sometimes the simplest of simple is the best. Tonight, I made the simplest roasted chicken with stunning results. I also made roasted potatoes (they just go hand in hand), and a spinach salad. The dinner was pretty much effortless, and messless.
King Hock looooooved the chicken. He must of told me 10 times. I agree with him.
There are a few secrets:
1. Buying kosher chicken, it has been soaked in salted water (brined), which makes it extra moist and tasty
2. Buying very fresh chicken, I bought the chicken I made today.
3. Cooking the chicken perfectly, check with a thermometer, it is done when it reads 165-170 degrees, I usually just cook it for 1.5 hours
4. Letting the chicken rest on the counter 10 minutes after taking it out of the oven, before cutting into it
Simple Roasted Chicken
1 whole chicken
Adobo Seasoning
Olive oil
Preheat oven to 350 degrees. Place the chicken in a roasting pan. Rub the skin with olive oil, and inside the cavity. Sprinkle genenrously with the adobo seasoning.
Bake for 1.5 hours, or until the thermometer reaches 165-170 degrees.
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Banana Muffins
1 1/2 C. all purpose flour
1 t. baking soda
1 t. baking powder
1/2 t. salt
3 bananas, very ripe, and mashed
3/4 C. sugar
1 egg
1/3 C. vegetable oil
1 t. vanilla extract
cinnamon sugar (I buy it in a shaker from the spice aisle)
Preheat oven to 350 degrees.
Line a muffin cup with papers. This recipe makes 12 muffins.
In a bowl mix together the flour, baking powder, baking soda, salt, and sugar. Add the egg, vegetable oil, vanilla, and bananas. Mix until just combined, do not overmix.
Scoop batter evenly into muffin papers. Sprinkle tops with cinnamon sugar.
Bake for 25 minutes.
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I hope you had a Happy Mother's Day.
Have a good evening! Pin It
Now onto food.
This afternoon, I was craving muffins. When I went in to the kitchen to satisfy my craving (by whipping some up), the black bananas were crying out to me. You guessed it! I made some yummy banana muffins. See the recipe and pic below.
Sometimes the simplest of simple is the best. Tonight, I made the simplest roasted chicken with stunning results. I also made roasted potatoes (they just go hand in hand), and a spinach salad. The dinner was pretty much effortless, and messless.
King Hock looooooved the chicken. He must of told me 10 times. I agree with him.
There are a few secrets:
1. Buying kosher chicken, it has been soaked in salted water (brined), which makes it extra moist and tasty
2. Buying very fresh chicken, I bought the chicken I made today.
3. Cooking the chicken perfectly, check with a thermometer, it is done when it reads 165-170 degrees, I usually just cook it for 1.5 hours
4. Letting the chicken rest on the counter 10 minutes after taking it out of the oven, before cutting into it
Simple Roasted Chicken
1 whole chicken
Adobo Seasoning
Olive oil
Preheat oven to 350 degrees. Place the chicken in a roasting pan. Rub the skin with olive oil, and inside the cavity. Sprinkle genenrously with the adobo seasoning.
Bake for 1.5 hours, or until the thermometer reaches 165-170 degrees.
_________________________________________________________________________________
Banana Muffins
1 1/2 C. all purpose flour
1 t. baking soda
1 t. baking powder
1/2 t. salt
3 bananas, very ripe, and mashed
3/4 C. sugar
1 egg
1/3 C. vegetable oil
1 t. vanilla extract
cinnamon sugar (I buy it in a shaker from the spice aisle)
Preheat oven to 350 degrees.
Line a muffin cup with papers. This recipe makes 12 muffins.
In a bowl mix together the flour, baking powder, baking soda, salt, and sugar. Add the egg, vegetable oil, vanilla, and bananas. Mix until just combined, do not overmix.
Scoop batter evenly into muffin papers. Sprinkle tops with cinnamon sugar.
Bake for 25 minutes.
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I hope you had a Happy Mother's Day.
Have a good evening! Pin It
Thursday, May 5, 2011
5-5-2011 Cinco de Mayo- Chicken Enchiladas Verdes, and Mexican Rice
Hola! Hoy es Cinco de Mayo.
In honor of this special day I cooked Mexican food for dinner tonight. I think I may of been Mexican in my past life because of my deep love for Mexican food, and my incredible ability to speak Spanish.
First of all, I need to thank my good friend Lisa for the recipes she shared with me. They were all great, and I can't wait to make them again.
Our menu tonight: Chicken Enchiladas with Verde Tomatillo Salsa, Mexican Rice, Black Beans, and Heirloom Tomato, Corn, and Avocado Salad.
I have made these enchiladas several times in the past, but this is the first time I have ever made my own verde sauce. Both ways are good, but if you are short on time don't hesitate to use premade verde sauce. I recommend the canned Hatch brand, or the Herdez in a jar.
The recipe for the Mexican rice came from a friend of a friend of a friend who works as a cook at Mi Cocina, my favorite Mexican food restaurant. The recipe was by word of mouth, I did my best to work out the measurements.
Here are the recipes and pictures:
Mexican Rice
1 T. vegetable oil
1/2 onion, chopped finely
1 T. garlic, minced
1 C. rice uncooked
1 large tomato, finely diced
2 C. chicken broth
1/2 t. salt
salt and pepper, to taste
Heat the oil in a large saucepan over medium heat. Add the onion and cook until translucent, about 5 minutes, stirring every so often. Add the garlic and cook 2 more minutes. Add the rice and cook stirring constantly for another 5 minutes, this is in order to toast the rice a bit. Add the tomato and the broth, and 1/2 t. salt. Bring to a boil over high. Cover and turn heat down to low. Cook until all of the liquid is absorbed and the rice is fully cooked. Stir to combine everything. Taste and adjust seasoning, add salt and pepper if necessary.
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Buenas Noches! Pin It
In honor of this special day I cooked Mexican food for dinner tonight. I think I may of been Mexican in my past life because of my deep love for Mexican food, and my incredible ability to speak Spanish.
First of all, I need to thank my good friend Lisa for the recipes she shared with me. They were all great, and I can't wait to make them again.
Our menu tonight: Chicken Enchiladas with Verde Tomatillo Salsa, Mexican Rice, Black Beans, and Heirloom Tomato, Corn, and Avocado Salad.
I have made these enchiladas several times in the past, but this is the first time I have ever made my own verde sauce. Both ways are good, but if you are short on time don't hesitate to use premade verde sauce. I recommend the canned Hatch brand, or the Herdez in a jar.
The recipe for the Mexican rice came from a friend of a friend of a friend who works as a cook at Mi Cocina, my favorite Mexican food restaurant. The recipe was by word of mouth, I did my best to work out the measurements.
Here are the recipes and pictures:
Chicken Enchiladas Verdes
2-4 Chicken Breasts
Corn Tortillas (I made 10 enchiladas with 10 tortillas, and 3 breasts)
1 recipe Verde Tomatillo Salsa, or 2 cans Verde Salsa, either Hatch or Herdez
Tofutti Soy Sour Cream
Boil the chicken breast for 30 minutes, until cooked, I usually take one out cut it in half and check to make sure it is no longer pink inside.
Preheat the oven to 350 degrees.
Then once chicken has cooled, cut it in small pieces or shred it
Mix that chicken with 1/2 C. salsa, and 1/4 C. soy sour cream.
In a fry pan pour a small amount of veg oil. Heat over medium, and fry each tortilla seperately for 10 secs. per side, just so that it is bubbling in a few spots, not until it is hard.
Take a large baking dish and pour in 1/2 C. of the verde sauce, spread to cover the bottom, and set aside.
Roll the chicken inside the fried tortilla.
Place all the rolled enchiladas side by side in baking dish , pour over the remaining verde sauce, then drizzle the top of that with the soy sour cream, i usually put 1/4 cup inside a baggy, then snip off the end, and squeeze from there, so it looks pretty.
Bake for 30 minutes.
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Verde Tomatillo Salsa
4 tomatillos, husks removed and roughly chopped
1-2 green bell peppers, or Anaheim peppers, seeded and diced
1 corn tortilla, torn into pieces
1 corn tortilla, torn into pieces
2 C. chicken stock
1/4 C. fresh cilantro, finely chopped
1/4 C. fresh flat leaf parsley, finely chopped
3 green onions, finely chopped, green part only
salt, to taste
In a large saucepan, place the tomatillos, peppers, tortilla, and chicken stock. Bring to a boil, and cover with a lid.
Boil for 30 minutes, or until veggies are tender.
Remove from heat, add the cilantro, flat leaf parsley, and green onions. Using an immersion blender, puree until smooth.
Taste and add salt to your liking.
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Mexican Rice
1 T. vegetable oil
1/2 onion, chopped finely
1 T. garlic, minced
1 C. rice uncooked
1 large tomato, finely diced
2 C. chicken broth
1/2 t. salt
salt and pepper, to taste
Heat the oil in a large saucepan over medium heat. Add the onion and cook until translucent, about 5 minutes, stirring every so often. Add the garlic and cook 2 more minutes. Add the rice and cook stirring constantly for another 5 minutes, this is in order to toast the rice a bit. Add the tomato and the broth, and 1/2 t. salt. Bring to a boil over high. Cover and turn heat down to low. Cook until all of the liquid is absorbed and the rice is fully cooked. Stir to combine everything. Taste and adjust seasoning, add salt and pepper if necessary.
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Buenas Noches! Pin It
Wednesday, May 4, 2011
5-4-2011 Quick and Easy Dinner
Tonight, I made Oven Schnitzel, Unfried French Fries, and Zesty Green Beans, all of which were quick and easy to make. Our dinner was delicious!
I also made up a really yummy horseradish ketchup dipping sauce.
Here are pictures and recipes:
Oven Schnitzel
4 chicken breasts, boneless and skinless
2 C. bread crumbs with sesame seeds (found in the kosher section)
2 eggs, lightly beaten
Preheat oven to 400 degrees.
Place the chicken breasts into a large ziploc with a few drops of water. Using a meat mallet pound chicken until it is thin and even thickness.
Crack the eggs into a bowl, and lightly beat.
Pour the bread crumbs onto a plate.
Dip the pounded chicken into the eggs, then the bread crumbs.
Place on a baking sheet sprayed with non stick spray.
Bake for 15-20 minutes until lightly browned, turn chicken over, and bake another 10-15 minutes.
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Unfried French Fries
Do you scrub your potatoes? If you don't definitely buy a potato scrubber and start. Once you see how much stuff comes off of it, you will never skip scrubbing potatoes again.
4 potatoes, scrubbed and cut into sticks
olive oil
Lawry's salt
Preheat oven to 425 degrees.
Place the potato sticks on a baking sheet. Drizzle generously with olive oil. Sprinkle with Lawry's salt.
Bake for 15 minutes. Toss the potatoes around, and bake another 10 minutes, until browned on all sides.
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Zesty Green Beans
1 large bunch green beans or haricot verts, trimmed
1 T. salted margarine, such as Smart Balance or Earth Balance
1/2 t. Mrs. Dash original blend
1/2 t. onion powder
1/2 t. garlic powder
1/4 t. salt, or to taste
1/4 t. pepper
In a small bowl mix together the Mrs. Dash, onion powder, garlic powder, salt, and pepper.
Steam the green beans in a pot with a lid and an inch of water, to your liking. Pour out the water, and add the margarine to the pot. Toss the green beans with the margarine. Sprinkle on the spice mixtures.
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Horseradish Ketchup Dipping Sauce
This sauce is similar to a cocktail sauce, except the horseradish with beets makes it a bit sweeter.
1/4 C. ketchup
1/4 C. horseradish with beets, preferably Meal Mart Brand
In a small bowl mix together the two ingredients.
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Manana es Cinco de Mayo!!! No puedo esperar! Pin It
I also made up a really yummy horseradish ketchup dipping sauce.
Here are pictures and recipes:
Oven Schnitzel
4 chicken breasts, boneless and skinless
2 C. bread crumbs with sesame seeds (found in the kosher section)
2 eggs, lightly beaten
Preheat oven to 400 degrees.
Place the chicken breasts into a large ziploc with a few drops of water. Using a meat mallet pound chicken until it is thin and even thickness.
Crack the eggs into a bowl, and lightly beat.
Pour the bread crumbs onto a plate.
Dip the pounded chicken into the eggs, then the bread crumbs.
Place on a baking sheet sprayed with non stick spray.
Bake for 15-20 minutes until lightly browned, turn chicken over, and bake another 10-15 minutes.
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Unfried French Fries
Do you scrub your potatoes? If you don't definitely buy a potato scrubber and start. Once you see how much stuff comes off of it, you will never skip scrubbing potatoes again.
4 potatoes, scrubbed and cut into sticks
olive oil
Lawry's salt
Preheat oven to 425 degrees.
Place the potato sticks on a baking sheet. Drizzle generously with olive oil. Sprinkle with Lawry's salt.
Bake for 15 minutes. Toss the potatoes around, and bake another 10 minutes, until browned on all sides.
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Zesty Green Beans
1 large bunch green beans or haricot verts, trimmed
1 T. salted margarine, such as Smart Balance or Earth Balance
1/2 t. Mrs. Dash original blend
1/2 t. onion powder
1/2 t. garlic powder
1/4 t. salt, or to taste
1/4 t. pepper
In a small bowl mix together the Mrs. Dash, onion powder, garlic powder, salt, and pepper.
Steam the green beans in a pot with a lid and an inch of water, to your liking. Pour out the water, and add the margarine to the pot. Toss the green beans with the margarine. Sprinkle on the spice mixtures.
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Horseradish Ketchup Dipping Sauce
This sauce is similar to a cocktail sauce, except the horseradish with beets makes it a bit sweeter.
1/4 C. ketchup
1/4 C. horseradish with beets, preferably Meal Mart Brand
In a small bowl mix together the two ingredients.
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Manana es Cinco de Mayo!!! No puedo esperar! Pin It
Tuesday, May 3, 2011
5-3-2011 Breakfast for Dinner
Every so often I change up my dinners by making breakfast for dinner. My kids love this.
I was knee deep in making confetti waffles, when I got a call from my good friend and neighbor, to bring the kids out to play. Since, I was busy in the kitchen, I invited them over to our house to eat waffles with us. I'm so happy they came because it gives me joy to feed people.
I received a huge compliment, when my friend's daughter told me that it was the best waffle she ever had.
I can't take the credit for coming up with confetti waffles, I got the idea off of another blog: http://lacucinadilauren.blogspot.com/
I didn't make the same recipe though. I made my usual waffle recipe, and added sprinkles.
My kids adore sprinkles. I sometimes will put them on greek yogurt, applesauce, or just about anything I want them to eat.
I store the sprinkles in my spice drawer. One day I caught my kids sprinkling their yogurt with massive quantities of oregano, thyme, and ground cloves. When I asked them what they were doing, they told me they were putting sprinkles on their yogurt. I guess they figured anything inside that drawer was sprinkles. The grossest part was that they were actually eating the yogurt with all of the "sprinkles". Ewwww!
Here are pictures and the recipe:
Pin It
I was knee deep in making confetti waffles, when I got a call from my good friend and neighbor, to bring the kids out to play. Since, I was busy in the kitchen, I invited them over to our house to eat waffles with us. I'm so happy they came because it gives me joy to feed people.
I received a huge compliment, when my friend's daughter told me that it was the best waffle she ever had.
I can't take the credit for coming up with confetti waffles, I got the idea off of another blog: http://lacucinadilauren.blogspot.com/
I didn't make the same recipe though. I made my usual waffle recipe, and added sprinkles.
My kids adore sprinkles. I sometimes will put them on greek yogurt, applesauce, or just about anything I want them to eat.
I store the sprinkles in my spice drawer. One day I caught my kids sprinkling their yogurt with massive quantities of oregano, thyme, and ground cloves. When I asked them what they were doing, they told me they were putting sprinkles on their yogurt. I guess they figured anything inside that drawer was sprinkles. The grossest part was that they were actually eating the yogurt with all of the "sprinkles". Ewwww!
Here are pictures and the recipe:
Confetti Waffles
For $30, you can get yourself the same waffle iron I have. I love mine, you will too! I have used it regularly for almost 6 years, and it is still like new.
These waffles take only a few minutes to prepare, and are way better than frozen ones.
2 C. all purpose flour
2 T. sugar
1 T. baking powder (Clabber Girl only)
1/2 t. salt
2 eggs
1 3/4 C. milk (I used soy milk)
6 T. vegetable oil
1 t. vanilla extract
1/4 C. sprinkles (the long ones, not the balls)
Preheat the waffle iron.
In a large bowl mix together the flour, sugar, baking powder, and salt. Add the eggs, milk, vegetable oil, and vanilla. Mix until just combined. Fold in the sprinkles. Let batter rest for 10 minutes. Make according to your waffle iron's directions. Mine calls for 1/2 C. of batter, and make 7-8 waffles with this recipe.
Serve with real maple syrup, don't skimp it is very worth it. Also, can be served with butter, whipped cream, fresh strawberries, and of course more sprinkles (can never have too many!)
See those edges? That is my favorite part. My kid's waffles never have those edges on them, hehe
Bye bye, I am going to eat another waffle now before I go to bed.
Monday, May 2, 2011
5-2-2011 Chinese Comfort Food
Whenever it rains like it did today, all I want to do is curl up in bed, and lie around all day.
I was doing just that as I talked on the phone to my good friend, Mimzy, brainstorming dinner ideas.*(In case you don't know, talking about food and cooking is something I do a lot!)
Mimzy and I both agreed the rain warranted cooking comfort food. For some odd reason, Chinese food sounded comforting to me. I had to make dew what I had on hand because I didn't want to get soaked going to the grocery store.
I scraped together a great meal consisting of Egg Drop Soup, Chicken Fried Rice, and Sesame Baked Kale.
To say King Hock loves egg drop soup, is an understatement. He was ecstatic while he ate it tonight. It literally took 5 minutes to prepare, and is delicious.
I had kale in the fridge because while grocery shopping with Prince Hock #1 last Friday, he saw kale and asked me to buy it. Seriously, how can you deny a child kale? He calls it kelt, even though I have corrected him many times.
Here are the pics and recipes:
Egg Drop Soup
1 carton chicken broth (4 C.)
1 can cream of corn or cream style corn
1/2 t. salt or to taste (depending on how salty your chicken broth is)
1 T. cornstarch
2 T. cold water
2 eggs, slightly beaten
1 scallion, finely chopped (I didn't have this, but it is important)
In a large pot, mix together the broth, the cream corn, and salt. Bring to a boil.
In a small bowl mix together the cornstarch and cold water. Add to the boiling pot. Stirring.
Add a little bit of the warm soup to the beaten egg. Then, drizzle the egg to the pot, while stirring the pot at the same time.
The more you stir, the finer the egg pieces. King Hock likes the pieces bigger, so I stir a little bit.
Serve with a pinch of scallions, and fresh cracked black pepper.
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Chicken Fried Rice
There was a time in our lives when we had no children and we would eat at a hibachi restaurant 1 or 2 times a week. I learned to make authentic fried rice, watching the hibachi chefs time after time.
1 c. uncooked rice
1 T. vegetable oil
1/2 c. chopped fine onions
1/2 c. chopped fine carrots
1/2 c. frozen peas
2 chicken breasts, diced in small pieces
4 T. margarine
2 T. soy sauce
2 T. teriyaki sauce
1/2 t. garlic powder
2 eggs, lightly beaten
2 T. sesame seeds
Cook rice according to package.
In a large nonstick wok or skillet, heat the vegetable oil over medium high heat. Add the chicken and the onions, with a pinch of salt and pepper. Cook until the chicken is cooked through.
Add the carrots and peas. Continue to cook for another 5 minutes. Add the egg, scrambling it with the other ingredients.
Add the rice and mix all together. Add the margarine, soy sauce, teriyaki sauce, garlic powder, and sesame seeds. Continue mixing everything together for another 2 minutes. Remove from heat and serve.
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Sesame Baked Kale
Yes, I am making kale yet again, we all love it.
1 bunch kale, leaves ripped from stems
1 T. sesame oil
1 clove garlic, minced
1 T. soy sauce
1/4 t. white pepper
pinch salt
toasted sesame seeds, for garnish
Preheat oven to 400 degrees.
In a large bowl toss together the kale, sesame oil, garlic, soy sauce, white pepper, and salt.
Place onto a baking sheet.
Bake for 15 minutes, or just until the edges begin to brown. Be sure to watch to make sure it doesn't get over done.
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I know some of you have a mental picture of me cooking perfectly uninterrupted by my kids. I would like to set the record straight...here is the truth:
I cut a few vegetables, break up an argument, cut a little bit more, put one boy in a time out. Then a few minutes later I am cooking with a monkey on my leg. All the while I am constantly being asked for drink refills, snacks, and being asked to find lost bear bears. As I stir what is on the stove, one boy gets a boo boo and needs a kiss. Next, both boys have dragged kitchen chairs up to the countertop to "help".
This is what typically goes on. This is what makes it fun, but challenging.
How do I it? I am not even really sure sometimes. My passion for cooking drives me, and there is nothing better than eating delicious meals surrounded by my family at the dinner table.
Have a good night. Pin It
I was doing just that as I talked on the phone to my good friend, Mimzy, brainstorming dinner ideas.*(In case you don't know, talking about food and cooking is something I do a lot!)
Mimzy and I both agreed the rain warranted cooking comfort food. For some odd reason, Chinese food sounded comforting to me. I had to make dew what I had on hand because I didn't want to get soaked going to the grocery store.
I scraped together a great meal consisting of Egg Drop Soup, Chicken Fried Rice, and Sesame Baked Kale.
To say King Hock loves egg drop soup, is an understatement. He was ecstatic while he ate it tonight. It literally took 5 minutes to prepare, and is delicious.
I had kale in the fridge because while grocery shopping with Prince Hock #1 last Friday, he saw kale and asked me to buy it. Seriously, how can you deny a child kale? He calls it kelt, even though I have corrected him many times.
Here are the pics and recipes:
Egg Drop Soup
1 carton chicken broth (4 C.)
1 can cream of corn or cream style corn
1/2 t. salt or to taste (depending on how salty your chicken broth is)
1 T. cornstarch
2 T. cold water
2 eggs, slightly beaten
1 scallion, finely chopped (I didn't have this, but it is important)
In a large pot, mix together the broth, the cream corn, and salt. Bring to a boil.
In a small bowl mix together the cornstarch and cold water. Add to the boiling pot. Stirring.
Add a little bit of the warm soup to the beaten egg. Then, drizzle the egg to the pot, while stirring the pot at the same time.
The more you stir, the finer the egg pieces. King Hock likes the pieces bigger, so I stir a little bit.
Serve with a pinch of scallions, and fresh cracked black pepper.
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Chicken Fried Rice
There was a time in our lives when we had no children and we would eat at a hibachi restaurant 1 or 2 times a week. I learned to make authentic fried rice, watching the hibachi chefs time after time.
1 c. uncooked rice
1 T. vegetable oil
1/2 c. chopped fine onions
1/2 c. chopped fine carrots
1/2 c. frozen peas
2 chicken breasts, diced in small pieces
4 T. margarine
2 T. soy sauce
2 T. teriyaki sauce
1/2 t. garlic powder
2 eggs, lightly beaten
2 T. sesame seeds
Cook rice according to package.
In a large nonstick wok or skillet, heat the vegetable oil over medium high heat. Add the chicken and the onions, with a pinch of salt and pepper. Cook until the chicken is cooked through.
Add the carrots and peas. Continue to cook for another 5 minutes. Add the egg, scrambling it with the other ingredients.
Add the rice and mix all together. Add the margarine, soy sauce, teriyaki sauce, garlic powder, and sesame seeds. Continue mixing everything together for another 2 minutes. Remove from heat and serve.
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Sesame Baked Kale
Yes, I am making kale yet again, we all love it.
1 bunch kale, leaves ripped from stems
1 T. sesame oil
1 clove garlic, minced
1 T. soy sauce
1/4 t. white pepper
pinch salt
toasted sesame seeds, for garnish
Preheat oven to 400 degrees.
In a large bowl toss together the kale, sesame oil, garlic, soy sauce, white pepper, and salt.
Place onto a baking sheet.
Bake for 15 minutes, or just until the edges begin to brown. Be sure to watch to make sure it doesn't get over done.
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I know some of you have a mental picture of me cooking perfectly uninterrupted by my kids. I would like to set the record straight...here is the truth:
I cut a few vegetables, break up an argument, cut a little bit more, put one boy in a time out. Then a few minutes later I am cooking with a monkey on my leg. All the while I am constantly being asked for drink refills, snacks, and being asked to find lost bear bears. As I stir what is on the stove, one boy gets a boo boo and needs a kiss. Next, both boys have dragged kitchen chairs up to the countertop to "help".
This is what typically goes on. This is what makes it fun, but challenging.
How do I it? I am not even really sure sometimes. My passion for cooking drives me, and there is nothing better than eating delicious meals surrounded by my family at the dinner table.
Have a good night. Pin It
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