Pesto Fish Sandwiches
¼ cup pine nuts Buns
3 garlic cloves
Fresh lettuce
4 cups loosely packed basil leaves
¼ cup olive oil
½ tsp Kosher salt
¼ tsp pepper
1/8 tsp crushed red pepper
½ cup parmesan cheese (shredded)
2 cups seeded and diced tomatoes
Fish filets
Instructions:
In small skillet, over medium heat, add nuts. Cook about 4 minutes or until toasted, remove nuts. In the same pan, brown fish filets. While they are browning: combine nuts & garlic in food processor until minced. Add basil, oil, salt and pepper. Blend well. Add cheese and blend until smooth. Spoon into bowl and add tomatoes, stir. Place fish on toasted bun, spoon on pesto. Serve with tomato slices and lettuce.
Friday, March 19, 2010
Spring Greens with Poached Egg
Honestly? I don't think this one sounds very good but I'm sure there are those who will disagree...lol!
Spring Greens with Poached Egg
Croutons:
1/4 cup extra-virgin olive oil
2 cloves garlic, crushed
4 thick slices (about 1/2-inch) of baguette-type bread
Preheat oven to 325 degrees F. In a small saucepan over medium heat,
heat olive oil. Add the garlic and cook 3 to 5 minutes or until it begins to
color lightly; remove the garlic and discard. Remove from heat. Brush
the garlic oil on both sides of the bread slices and arrange in a single
layer on a baking sheet. Bake 10 minutes; turn bread slices over and
bake for an additional 10 minutes. Remove from oven and set aside.
Salad Ingredients:
10 ounces of spring greens (baby salad greens), wash and spin dry
1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
2 cloves garlic, minced
Coarse salt
Freshly ground black pepper
4 large eggs
1/4 cup chopped parsley leaves for garnish
Pour 1 1/2 to 2 inches of water into a large frying pan and bring to a
Simmer while you prepare the salad. In a large mixing bowl, place the
Salad greens. In a small bowl or jar, whisk together the olive oil,
Vinegar, mustard, garlic, salt, and pepper. Pour over the greens and
Toss thoroughly. Arrange greens on individual plates; set salads aside.
One at a time, break each egg onto a saucer or into small cups or bowls.
Slip eggs carefully into simmering water by lowering the lip of each
Egg-cup 1/2-inch below the surface of the water. Let the eggs flow out.
Immediately cover with a lid and turn off the heat. Set a timer for
exactly three minutes for medium-firm yolks. Adjust the time up or down
for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness
desired. Lift each perfectly poached egg from the water with a slotted
spoon, but hold it over the skillet briefly to let any water clinging to
the egg drain off. Drain well and lay on salad greens. Sprinkle with
parsley and pepper; place the toasted baguette slices around the edges
of the plates. Serve immediately. Makes 4 servings.
Spring Greens with Poached Egg
Croutons:
1/4 cup extra-virgin olive oil
2 cloves garlic, crushed
4 thick slices (about 1/2-inch) of baguette-type bread
Preheat oven to 325 degrees F. In a small saucepan over medium heat,
heat olive oil. Add the garlic and cook 3 to 5 minutes or until it begins to
color lightly; remove the garlic and discard. Remove from heat. Brush
the garlic oil on both sides of the bread slices and arrange in a single
layer on a baking sheet. Bake 10 minutes; turn bread slices over and
bake for an additional 10 minutes. Remove from oven and set aside.
Salad Ingredients:
10 ounces of spring greens (baby salad greens), wash and spin dry
1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
2 cloves garlic, minced
Coarse salt
Freshly ground black pepper
4 large eggs
1/4 cup chopped parsley leaves for garnish
Pour 1 1/2 to 2 inches of water into a large frying pan and bring to a
Simmer while you prepare the salad. In a large mixing bowl, place the
Salad greens. In a small bowl or jar, whisk together the olive oil,
Vinegar, mustard, garlic, salt, and pepper. Pour over the greens and
Toss thoroughly. Arrange greens on individual plates; set salads aside.
One at a time, break each egg onto a saucer or into small cups or bowls.
Slip eggs carefully into simmering water by lowering the lip of each
Egg-cup 1/2-inch below the surface of the water. Let the eggs flow out.
Immediately cover with a lid and turn off the heat. Set a timer for
exactly three minutes for medium-firm yolks. Adjust the time up or down
for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness
desired. Lift each perfectly poached egg from the water with a slotted
spoon, but hold it over the skillet briefly to let any water clinging to
the egg drain off. Drain well and lay on salad greens. Sprinkle with
parsley and pepper; place the toasted baguette slices around the edges
of the plates. Serve immediately. Makes 4 servings.
Yummy Lavender & Lemon Recipes
Honey & Lemon Balm Tea Biscuits
1 cup butter
1 cup honey
3 eggs
3 cups flour
3 teasp. baking powder
1 tablespoon milk
2 teasp. lemon juice (preferably fresh)
4 sprigs fresh lemon balm, chopped
Thoroughly cream the butter and honey. Add eggs and beat well. Add the dry ingredients, then milk, juice and lemon balm. Drop by spoonfuls on an ungreased baking sheet and bake 8-10 min. at 375.
Substitutions: if using lemon grass, process a 1/2 inch peeled piece in blender or food processor until it mushes. No stringy bits, no chewy bits.
Lavender Honey
1 cup dried lavender flowers
1 quart mild flavored honey
Combine the two in an airtight jar and sit on a windowsill in the sunlight for 2 to 3 weeks turning every couple of days. Once brewed warm honey in a double boiler untill honey is runny but not too hot. Using a piece of cheesecloth and funnel pour honey through and squeeze remainder of honey out of lavender through the cloth.
Lavender Cookies
1/2 cup unsalted butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon dried lavender blossoms, finely chopped
1 1/2 cups all-purpose flour
2 teaspoons baking powder
Preheat oven to 375F. In a med. bowl, cream butter and sugar until light and fluffy. Beat in the eggs, vanilla, and lavender: mix well. Combine the flour and baking powder and add to the lavender mixture. Stir until will blended. Drop by teaspoons onto an ungreased cookie sheet and bake eight to 10 minutes or until lightly browned on the edges. Let cookies cool.
1 cup butter
1 cup honey
3 eggs
3 cups flour
3 teasp. baking powder
1 tablespoon milk
2 teasp. lemon juice (preferably fresh)
4 sprigs fresh lemon balm, chopped
Thoroughly cream the butter and honey. Add eggs and beat well. Add the dry ingredients, then milk, juice and lemon balm. Drop by spoonfuls on an ungreased baking sheet and bake 8-10 min. at 375.
Substitutions: if using lemon grass, process a 1/2 inch peeled piece in blender or food processor until it mushes. No stringy bits, no chewy bits.
Lavender Honey
1 cup dried lavender flowers
1 quart mild flavored honey
Combine the two in an airtight jar and sit on a windowsill in the sunlight for 2 to 3 weeks turning every couple of days. Once brewed warm honey in a double boiler untill honey is runny but not too hot. Using a piece of cheesecloth and funnel pour honey through and squeeze remainder of honey out of lavender through the cloth.
Lavender Cookies
1/2 cup unsalted butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon dried lavender blossoms, finely chopped
1 1/2 cups all-purpose flour
2 teaspoons baking powder
Preheat oven to 375F. In a med. bowl, cream butter and sugar until light and fluffy. Beat in the eggs, vanilla, and lavender: mix well. Combine the flour and baking powder and add to the lavender mixture. Stir until will blended. Drop by teaspoons onto an ungreased cookie sheet and bake eight to 10 minutes or until lightly browned on the edges. Let cookies cool.
Saffron Risotto
This recipe goes great with the Seared Lamb :)
Saffron Risotto
5 cups chicken broth or stock
3 tablespoons butter
1/3 cup finely chopped onion
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 teaspoon chopped saffron strands (dissolved in 1/2 cup hot broth from above)
1 tablespoon butter
1/3 cup freshly grated parmesan cheese
Salt and freshly ground pepper to taste
Parmesan Cheese
In a medium saucepan over medium-high heat, bring chicken broth to a
slow, steady simmer. In a large heavy 4-quart pan over medium heat, melt
the butter; add onion and saute for 1 to 2 minutes or until soft (be
careful not to brown the onions). Add the rice. Using a wooden spoon,
stir for 1 minute, making sure all the grains are well coated (toasting
the rice in melted butter keeps it from getting mushy). Add the wine and
stir until completely absorbed. Add the hot chicken broth (1/2 cup at a
time), stirring frequently. Wait until each addition is almost
completely absorbed before adding the next 1/2 cup, reserving about 1/4
cup to add at the end. Stir frequently to prevent sticking.
NOTE: Risotto doesn't need constant attention during its 18 minute cooking
time. You'll just need to check on the pan every few minutes, give the
rice a stir to keep it from sticking, and add more stock.
When the rice has cooked for 15 minutes, add 1/2 the dissolved saffron. Continue to
stir and when there is no more liquid in the pot, add the remaining
saffron. Proceed with adding the broth. After approximately 18 minutes,
when the rice is tender but still firm, add the reserved broth. The rice
is done when it is tender, but firm to the bite. Turn off the heat and
immediately add the remaining 1 tablespoon butter and the parmesan
cheese, stirring vigorously to combine with the rice. Add salt and
pepper to taste.
NOTE: To test the risotto for proper consistency, spoon a little into a
bowl and shake it lightly from side to side. The risotto should spread
out very gently of its own accord. If the rice just stands still, it's too dry, so
add a little more stock. If a puddle of liquid forms around the rice,
you've added too much stock. Spoon some liquid off, or just let the
risotto sit for a few more seconds off the heat to absorb the excess stock.
Transfer risotto to warmed serving plates and serve immediately
with additional freshly grated parmesan cheese on the side. Makes 4 servings.
Saffron Risotto
5 cups chicken broth or stock
3 tablespoons butter
1/3 cup finely chopped onion
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 teaspoon chopped saffron strands (dissolved in 1/2 cup hot broth from above)
1 tablespoon butter
1/3 cup freshly grated parmesan cheese
Salt and freshly ground pepper to taste
Parmesan Cheese
In a medium saucepan over medium-high heat, bring chicken broth to a
slow, steady simmer. In a large heavy 4-quart pan over medium heat, melt
the butter; add onion and saute for 1 to 2 minutes or until soft (be
careful not to brown the onions). Add the rice. Using a wooden spoon,
stir for 1 minute, making sure all the grains are well coated (toasting
the rice in melted butter keeps it from getting mushy). Add the wine and
stir until completely absorbed. Add the hot chicken broth (1/2 cup at a
time), stirring frequently. Wait until each addition is almost
completely absorbed before adding the next 1/2 cup, reserving about 1/4
cup to add at the end. Stir frequently to prevent sticking.
NOTE: Risotto doesn't need constant attention during its 18 minute cooking
time. You'll just need to check on the pan every few minutes, give the
rice a stir to keep it from sticking, and add more stock.
When the rice has cooked for 15 minutes, add 1/2 the dissolved saffron. Continue to
stir and when there is no more liquid in the pot, add the remaining
saffron. Proceed with adding the broth. After approximately 18 minutes,
when the rice is tender but still firm, add the reserved broth. The rice
is done when it is tender, but firm to the bite. Turn off the heat and
immediately add the remaining 1 tablespoon butter and the parmesan
cheese, stirring vigorously to combine with the rice. Add salt and
pepper to taste.
NOTE: To test the risotto for proper consistency, spoon a little into a
bowl and shake it lightly from side to side. The risotto should spread
out very gently of its own accord. If the rice just stands still, it's too dry, so
add a little more stock. If a puddle of liquid forms around the rice,
you've added too much stock. Spoon some liquid off, or just let the
risotto sit for a few more seconds off the heat to absorb the excess stock.
Transfer risotto to warmed serving plates and serve immediately
with additional freshly grated parmesan cheese on the side. Makes 4 servings.
Seared Lamb Chops with Cracked Pepper and Rosemary
I'm going to be perfectly honest with you. I am NOT a lamb chop kinda gal so I use pork chops with this recipe :)
Seared Lamb Chops with Cracked Pepper and Rosemary
2 to 3 tablespoons coarsely crushed black pepper
6 to 8 small loin lamb chops
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 cup beef broth
1/4 cup lemon juice
2 tablespoons butter
1 tablespoon freshly chopped rosemary leaves
Place pepper on plate and press each chop firmly into pepper and press
in with your hands. In a heavy frying pan over medium-high heat, add
olive oil and heat. Add peppered lamb chops and sear on both sides.
Sprinkle lamb chops with salt. Reduce heat to medium (do not degrease
the pan). Add beef stock and lemon juice; continue to cook until the
chops reach the desired doneness, approximately 2 to 3 minutes for
medium rare. Remove lamb chops to a platter and keep warm in a 200
degree oven.
Continue to cook the sauce, scraping any pieces of meat off the bottom
of the pan and stirring them into the sauce. Let the liquid boil until
liquid is reduced to a shiny glaze. Remove from heat. Whisk in butter
and fresh rosemary. Remove lamb chops from the oven. Add any lamb juices to the
sauce. Spoon sauce over chops and serve. Makes 3 to 4 servings.
Seared Lamb Chops with Cracked Pepper and Rosemary
2 to 3 tablespoons coarsely crushed black pepper
6 to 8 small loin lamb chops
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 cup beef broth
1/4 cup lemon juice
2 tablespoons butter
1 tablespoon freshly chopped rosemary leaves
Place pepper on plate and press each chop firmly into pepper and press
in with your hands. In a heavy frying pan over medium-high heat, add
olive oil and heat. Add peppered lamb chops and sear on both sides.
Sprinkle lamb chops with salt. Reduce heat to medium (do not degrease
the pan). Add beef stock and lemon juice; continue to cook until the
chops reach the desired doneness, approximately 2 to 3 minutes for
medium rare. Remove lamb chops to a platter and keep warm in a 200
degree oven.
Continue to cook the sauce, scraping any pieces of meat off the bottom
of the pan and stirring them into the sauce. Let the liquid boil until
liquid is reduced to a shiny glaze. Remove from heat. Whisk in butter
and fresh rosemary. Remove lamb chops from the oven. Add any lamb juices to the
sauce. Spoon sauce over chops and serve. Makes 3 to 4 servings.
Poppy Seed Cake
Poppy Seed Cake
Nothing like making a little change to the traditional pound cake.
Cake:
3 cups flour
1 1/2 tsp. baking powder
1/2 tsp. Salt
3 sticks (12 oz.) butter, softened room temperature
1 1/2 cups granulated sugar
5 eggs
2 tsp. vanilla extract
1/2 cup poppy seeds
1 cup sour cream
Glaze:
2/3 cup sifted confectioners sugar
About 1 tablespoon lemon juice
Directions:
Preheat oven to 350 degrees. Bake 50 to 55 minutes. Butter and flour a Bundt pa or 10-inch tube pan.
In a medium bowl, stir together the flour, baking powder, and salt. Set this aside. In a large bowl cream butter and sugar until and fluffy. Beat in the eggs, one at a time, beating well after each addition; then beat in the vanilla. Beat in the poppy sees. Alternating between the two, gradually add the dry ingredients and the sour cream, beating well after each addition. Spread the batter evenly in the prepared pan. Rap the pan once or twice on the counter to remove any air pockets. Now bake until the top of the cake when lightly touch springs back, and a toothpick when inserted in the centre of the cake comes out clean and dry. Let the cake cool in the pan for about 10 minutes, then turn it out of the pan onto a cool rack to cool completely.
Meanwhile, make the glaze: In a small bowl, stir together the confectioners' sugar and 1 tablespoon of lemon juice until smooth. Add up to 1 teaspoon more lemon juice, if necessary, to make it pourable. Place the cake on a serving dish, round-side up, and drizzle the glaze over the top of the cake.
Nothing like making a little change to the traditional pound cake.
Cake:
3 cups flour
1 1/2 tsp. baking powder
1/2 tsp. Salt
3 sticks (12 oz.) butter, softened room temperature
1 1/2 cups granulated sugar
5 eggs
2 tsp. vanilla extract
1/2 cup poppy seeds
1 cup sour cream
Glaze:
2/3 cup sifted confectioners sugar
About 1 tablespoon lemon juice
Directions:
Preheat oven to 350 degrees. Bake 50 to 55 minutes. Butter and flour a Bundt pa or 10-inch tube pan.
In a medium bowl, stir together the flour, baking powder, and salt. Set this aside. In a large bowl cream butter and sugar until and fluffy. Beat in the eggs, one at a time, beating well after each addition; then beat in the vanilla. Beat in the poppy sees. Alternating between the two, gradually add the dry ingredients and the sour cream, beating well after each addition. Spread the batter evenly in the prepared pan. Rap the pan once or twice on the counter to remove any air pockets. Now bake until the top of the cake when lightly touch springs back, and a toothpick when inserted in the centre of the cake comes out clean and dry. Let the cake cool in the pan for about 10 minutes, then turn it out of the pan onto a cool rack to cool completely.
Meanwhile, make the glaze: In a small bowl, stir together the confectioners' sugar and 1 tablespoon of lemon juice until smooth. Add up to 1 teaspoon more lemon juice, if necessary, to make it pourable. Place the cake on a serving dish, round-side up, and drizzle the glaze over the top of the cake.
Spring Has Sprung
Tomorrow is Ostara (the first day of Spring). It's time to open our doors & windows, hang out the windchimes & pastel-colored lights, plant colorful flowers, and enjoy the great outdoors. Along with that, it's always fun to enterain friends with some yummy Spring recipes!
The next few posts are going to be some of my favorite Ostara recipes. I'll be preparing some (if not all of these) in the next few days :)
The next few posts are going to be some of my favorite Ostara recipes. I'll be preparing some (if not all of these) in the next few days :)
Thursday, March 18, 2010
Soft Pretzels with Queso Poblano Sauce & Mustard Sauce
I know I already shared a recipe this evening but I just found this one on the Food Network website and just HAD to share it right away!!!
Soft Pretzels with Queso Poblano Sauce and Mustard Sauce
Soft Pretzels with Queso Poblano Sauce and Mustard Sauce
Creamed Pearl Onions & Peas
I grew up on Creamed Peas but my mom never put pearl onions in them. This sounds amazing!!!
Creamed Pearl Onions & Peas Recipe
INGREDIENTS
1 bag (1 lb) frozen pearl onions
1 bag (16- to 20-oz) frozen peas
3 Tbsp butter
1/4 cup sliced scallions
3 Tbsp flour
2 cups milk
2 Tbsp Dijon mustard
1/4 tsp salt
1/8 tsp ground cayenne
PREPARATION
1. Place onions and peas in large glass bowl, cover with plastic wrap and microwave on high 12 minutes, stirring halfway, until cooked.
2. Meanwhile, melt butter in medium saucepan over medium-low heat; add scallions and sauté 2 minutes. Whisk in flour until blended; let bubble 2 minutes, stirring often.
3. Whisk in milk, mustard, salt and cayenne. Increase heat to medium and cook, stirring, 2 minutes or until thickened and bubbly. Stir in peas and pearl onions. Cook 5 minutes or until hot.
Planning Tip: Can be prepared up to a day ahead. Reheat in a medium saucepan over low heat, stirring gently, or reheat in microwave.
INGREDIENTS
1 bag (1 lb) frozen pearl onions
1 bag (16- to 20-oz) frozen peas
3 Tbsp butter
1/4 cup sliced scallions
3 Tbsp flour
2 cups milk
2 Tbsp Dijon mustard
1/4 tsp salt
1/8 tsp ground cayenne
PREPARATION
1. Place onions and peas in large glass bowl, cover with plastic wrap and microwave on high 12 minutes, stirring halfway, until cooked.
2. Meanwhile, melt butter in medium saucepan over medium-low heat; add scallions and sauté 2 minutes. Whisk in flour until blended; let bubble 2 minutes, stirring often.
3. Whisk in milk, mustard, salt and cayenne. Increase heat to medium and cook, stirring, 2 minutes or until thickened and bubbly. Stir in peas and pearl onions. Cook 5 minutes or until hot.
Planning Tip: Can be prepared up to a day ahead. Reheat in a medium saucepan over low heat, stirring gently, or reheat in microwave.
Granola Discovery!!!
I have discovered the best granola in the world!!! The brand is Back to Nature. All of their flavors are quite yummy but one stands out about the rest...Sunflower & Pumpkin Seed. You must try it with a cup of vanilla yogurt! Go see for yourself :)
Kahlua Tiramisu with Amaretto Ice Cream
Can you tell I'm on a diet? :)
Kahlua Tiramisu with Amaretto Ice Cream
Servings: Makes 14 to 16 servings
Ingredients
2 teaspoons unflavored gelatin
1/2 cup Marsala
6 large egg yolks
3/4 cup sugar
2 8-ounce containers mascarpone cheese
3/4 cup whipping cream
1 cup hot water
1/4 cup Kahlúa or other coffee liqueur
4 teaspoons instant espresso powder
26 (about) Champagne biscuits (4-inch-long ladyfinger-like biscuits) from two 3.5-ounce packages
2 tablespoons unsweetened cocoa powder
Amaretto Ice Cream
Directions
Sprinkle gelatin over Marsala in medium metal bowl. Let stand 5 minutes to soften. Whisk in egg yolks and 1/2 cup sugar. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 165°F, about 5 minutes. Remove bowl from over water. Gradually add mascarpone, whisking vigorously until well blended. Beat whipping cream with remaining 1/4 cup sugar in large bowl to peaks. Fold into mascarpone mixture.
Whisk 1 cup hot water, Kahlúa, and espresso powder in another medium bowl to blend.. Dip half of Champagne biscuits, 1 at a time, into coffee mixture. Place enough dipped biscuits over bottom of 9-inch-diameter springform pan to cover, cutting biscuits to fit if necessary. Pour half of mascarpone mousse over ladyfingers. Dip remaining biscuits into coffee mixture, 1 at a time, and arrange atop mousse. Spoon remaining mascarpone mixture over. Sift 2 tablespoons cocoa powder over. Cover with plastic wrap and refrigerate overnight.. Release pan sides. Cut into wedges and serve with Amaretto Ice Cream.
Kahlua Tiramisu with Amaretto Ice Cream
Servings: Makes 14 to 16 servings
Ingredients
2 teaspoons unflavored gelatin
1/2 cup Marsala
6 large egg yolks
3/4 cup sugar
2 8-ounce containers mascarpone cheese
3/4 cup whipping cream
1 cup hot water
1/4 cup Kahlúa or other coffee liqueur
4 teaspoons instant espresso powder
26 (about) Champagne biscuits (4-inch-long ladyfinger-like biscuits) from two 3.5-ounce packages
2 tablespoons unsweetened cocoa powder
Amaretto Ice Cream
Directions
Sprinkle gelatin over Marsala in medium metal bowl. Let stand 5 minutes to soften. Whisk in egg yolks and 1/2 cup sugar. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 165°F, about 5 minutes. Remove bowl from over water. Gradually add mascarpone, whisking vigorously until well blended. Beat whipping cream with remaining 1/4 cup sugar in large bowl to peaks. Fold into mascarpone mixture.
Whisk 1 cup hot water, Kahlúa, and espresso powder in another medium bowl to blend.. Dip half of Champagne biscuits, 1 at a time, into coffee mixture. Place enough dipped biscuits over bottom of 9-inch-diameter springform pan to cover, cutting biscuits to fit if necessary. Pour half of mascarpone mousse over ladyfingers. Dip remaining biscuits into coffee mixture, 1 at a time, and arrange atop mousse. Spoon remaining mascarpone mixture over. Sift 2 tablespoons cocoa powder over. Cover with plastic wrap and refrigerate overnight.. Release pan sides. Cut into wedges and serve with Amaretto Ice Cream.
Wednesday, March 17, 2010
Family
I had the most fun feeding & entertaining my family last night. Well, actually, THEY did the majority of entertaining. Whenever my three girls get together in the same room, you're guaranteed to need a box a tissues because you're going to laugh yourself into tears!
Veronica requested my Creamy Grits & Shrimp. Along with that, I made cole slaw & baked beans. I also baked some boneless, pork ribs in case anyone wanted something different (of course, Jay did...he doesn't eat seafood).
Everyone seemed to be more than happy with all the work & love I had put into the meal. Afterwards, we all crashed on the fluffy couches in Mom's living room and watched "Malcolm in the Middle" :) All in all, it was a PERFECT night.
Veronica requested my Creamy Grits & Shrimp. Along with that, I made cole slaw & baked beans. I also baked some boneless, pork ribs in case anyone wanted something different (of course, Jay did...he doesn't eat seafood).
Everyone seemed to be more than happy with all the work & love I had put into the meal. Afterwards, we all crashed on the fluffy couches in Mom's living room and watched "Malcolm in the Middle" :) All in all, it was a PERFECT night.
Monday, March 15, 2010
Cole Slaw with Pecans
The recipes I've shared so far have all been taken from other websites, magazines, family members, and friends. This recipe, however, is mine...all mine!!!
Cole Slaw with Pecans
Ingredients
1 head napa or savoy cabbage, shredded
4 carrots, shredded
1 cup pecans, chopped
3/4 cup of Sweet Vidalia Onion salad dressing
Sea salt & freshly ground pepper
Combine the cabbage, carrots, and pecans in a large bowl. Mix well with your hands. Add salad dressing, mix well. Season with salt & pepper.
This goes great served with Creamy Grits & Shrimp and baked beans :)
Cole Slaw with Pecans
Ingredients
1 head napa or savoy cabbage, shredded
4 carrots, shredded
1 cup pecans, chopped
3/4 cup of Sweet Vidalia Onion salad dressing
Sea salt & freshly ground pepper
Combine the cabbage, carrots, and pecans in a large bowl. Mix well with your hands. Add salad dressing, mix well. Season with salt & pepper.
This goes great served with Creamy Grits & Shrimp and baked beans :)
A little lemon secret
Next time you squeeze a lemon, try holding the sliced side against the palm of your hand. This insures that you keep the seeds in the lemon and not in your food :)
Turkey Steaks with Spinach, Pears & Bleu Cheese
So, I found this amazing sounding recipe on the Better Homes & Gardens website this morning. I can't wait to try it. However, if you get to it before I do, please let me know how it tastes :)
Turkey Steaks with Spinach, Pears & Bleu Cheese
Ingredients
2 turkey breast tenderloins (1 to 1-1/4 lb.)
1 tsp. dried sage, crushed
Salt and freshly ground black pepper
2 Tbsp. butter
1 6-oz. pkg. fresh baby spinach
1 large pear, cored and thinly sliced
1/4 cup crumbled blue cheese
Directions
1. Horizontally split tenderloins to make four 1/2-inch-thick steaks. Rub turkey with sage; sprinkle with salt and pepper. In extra-large skillet cook steaks in 1 tablespoon of the butter over medium-high heat 14 to 16 minutes or until no longer pink (170 degrees F), turning once. (Reduce heat to medium if turkey browns too quickly.) Remove from skillet. Add spinach to skillet. Cook and stir until just wilted.
2. Meanwhile, in small skillet cook pear slices in remaining 1 tablespoon butter over medium to medium-high heat, stirring occasionally for 5 minutes or until tender and lightly browned.
3. Serve steaks with spinach and pears. Top with blue cheese. Serves 4.
Turkey Steaks with Spinach, Pears & Bleu Cheese
Ingredients
2 turkey breast tenderloins (1 to 1-1/4 lb.)
1 tsp. dried sage, crushed
Salt and freshly ground black pepper
2 Tbsp. butter
1 6-oz. pkg. fresh baby spinach
1 large pear, cored and thinly sliced
1/4 cup crumbled blue cheese
Directions
1. Horizontally split tenderloins to make four 1/2-inch-thick steaks. Rub turkey with sage; sprinkle with salt and pepper. In extra-large skillet cook steaks in 1 tablespoon of the butter over medium-high heat 14 to 16 minutes or until no longer pink (170 degrees F), turning once. (Reduce heat to medium if turkey browns too quickly.) Remove from skillet. Add spinach to skillet. Cook and stir until just wilted.
2. Meanwhile, in small skillet cook pear slices in remaining 1 tablespoon butter over medium to medium-high heat, stirring occasionally for 5 minutes or until tender and lightly browned.
3. Serve steaks with spinach and pears. Top with blue cheese. Serves 4.
Saturday, March 13, 2010
Friday, March 12, 2010
Irish Stew with Mint Sour Cream
IRISH STEW with MINT SOUR CREAM
12 ounces lean, boneless lamb, cut into 1-inch cubes
2 cups beef broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
3 medium potatoes, peeled and cut into 1-inch chunks
2 medium onions, cut into wedges
1-1/2 cups sliced carrots
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried basil, crushed
1/2 cup cold beer or water
2 tablespoons all-purpose flour
1/3 cup dairy sour cream
2 teaspoons snipped fresh mint
directions
In a large saucepan or Dutch oven combine lamb, broth, salt, pepper, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Skim fat off meat mixture. Add potatoes, onions, carrots, thyme, and basil. Cover and simmer for 30 minutes more or until vegetables are tender. Discard bay leaf.
In a small bowl stir beer or water into flour. Stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
To serve, stir together the sour cream and mint. Dollop each serving with sour cream mixture. Makes 4 servings.
Make-Ahead Tip: Combine sour cream and mint; cover and chill up to 24 hours.
12 ounces lean, boneless lamb, cut into 1-inch cubes
2 cups beef broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
3 medium potatoes, peeled and cut into 1-inch chunks
2 medium onions, cut into wedges
1-1/2 cups sliced carrots
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried basil, crushed
1/2 cup cold beer or water
2 tablespoons all-purpose flour
1/3 cup dairy sour cream
2 teaspoons snipped fresh mint
directions
In a large saucepan or Dutch oven combine lamb, broth, salt, pepper, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Skim fat off meat mixture. Add potatoes, onions, carrots, thyme, and basil. Cover and simmer for 30 minutes more or until vegetables are tender. Discard bay leaf.
In a small bowl stir beer or water into flour. Stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
To serve, stir together the sour cream and mint. Dollop each serving with sour cream mixture. Makes 4 servings.
Make-Ahead Tip: Combine sour cream and mint; cover and chill up to 24 hours.
Irish Soda Bread
Irish Soda Bread
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons margarine or butter
1/4 cup raisins (optional)
1 egg white, slightly beaten
3/4 cup buttermilk
Nonstick cooking spray
1/4 teaspoon salt
Directions
In a medium mixing bowl stir together flour, baking powder, soda, and salt. Cut in margarine or butter until mixture resembles coarse crumbs. Stir in raisins, if desired. Make a well in the center of the mixture.
In a small mixing bowl combine egg white and buttermilk. Add all at once to dry mixture. Stir just until moistened.
On a lightly floured surface knead dough 10 to 12 strokes until nearly smooth. Shape into a 7-inch round loaf.
Lightly coat a baking sheet with cooking spray Place bread dough on baking sheet. With a sharp knife, make 2 slashes in the top to form an X.
Bake in a 375 degree F oven about 30 minutes or until golden. Serve warm. Makes 1 loaf (16 servings).
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons margarine or butter
1/4 cup raisins (optional)
1 egg white, slightly beaten
3/4 cup buttermilk
Nonstick cooking spray
1/4 teaspoon salt
Directions
In a medium mixing bowl stir together flour, baking powder, soda, and salt. Cut in margarine or butter until mixture resembles coarse crumbs. Stir in raisins, if desired. Make a well in the center of the mixture.
In a small mixing bowl combine egg white and buttermilk. Add all at once to dry mixture. Stir just until moistened.
On a lightly floured surface knead dough 10 to 12 strokes until nearly smooth. Shape into a 7-inch round loaf.
Lightly coat a baking sheet with cooking spray Place bread dough on baking sheet. With a sharp knife, make 2 slashes in the top to form an X.
Bake in a 375 degree F oven about 30 minutes or until golden. Serve warm. Makes 1 loaf (16 servings).
Spring Ahead
I was reminded, by a very dear friend of mine, that this weekend is Daylight Savings Time. Don't forget to Spring Ahead :)
Thursday, March 11, 2010
Let's Talk Lima Beans
Some canned veggies are just fine the way they are. Open the can. Pour them in a pot. Heat them up and they're ready to eat.
Then there's lima beans. Fresh are the best. Frozen come in a close second. Canned, however, are just not as tasty. I've tried preparing them differents ways...with butter, salt & pepper, with bacon, with herbs...but it wasn't until today that I discovered (mostly by accident) a delicious way to prepare canned lima beans.
I opened up a can, poured them into a pot, and started heating them on the stove. Several minutes later, I realize that I had forgotten about them and most of the liquid had boiled out. Refusing to let this get me down, I quickly grabbed a container of chicken stock out of the refrigerator and added about 1/2 cup along with salt & pepper.
Wah-lah! I yummy pot of lima beans that is going to taste perfect with my baked tilapia & boiled red potatoes :)
Then there's lima beans. Fresh are the best. Frozen come in a close second. Canned, however, are just not as tasty. I've tried preparing them differents ways...with butter, salt & pepper, with bacon, with herbs...but it wasn't until today that I discovered (mostly by accident) a delicious way to prepare canned lima beans.
I opened up a can, poured them into a pot, and started heating them on the stove. Several minutes later, I realize that I had forgotten about them and most of the liquid had boiled out. Refusing to let this get me down, I quickly grabbed a container of chicken stock out of the refrigerator and added about 1/2 cup along with salt & pepper.
Wah-lah! I yummy pot of lima beans that is going to taste perfect with my baked tilapia & boiled red potatoes :)
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