This is originally my mother's recipe, and everyone who's ever had it loves it. I've made a few modifications as I've gotten very practiced at making it through the years, so this is my version. It's a great spaghetti sauce, but since it's a meat sauce, it's also good on its own as a non-spicy alternative to chili.
about 3 Tbsps olive oil, or enough to cook onions and beef (the original recipe said 1/4 c. Crisco; I prefer olive oil)
1/2 c. chopped onion
1 tsp. minced garlic
1 lb. ground beef
1 tsp. garlic salt
1 15 oz. can tomato sauce (the original recipe only used an 8-oz can - I think the right answer is actually somewhere in between; the best sauce I've made is when I make double the recipe, except that I then use one 15-oz can and one 8-oz can!)
2 cups/1 lb. can of diced tomatoes, with the juice
1 to 1 1/2 tsps. salt (I find that using olive oil and kosher salt, I need to add a little salt for taste)
1/2 tsp. oregano
1/4 tsp. pepper
1/4 tsp. basil
1 bay leaf
In a large skillet, Dutch oven, or chili pot, heat oil over medium heat. Add onion and cook for about 5 minutes, until onion is tender. Add garlic, cook 1 minute, just until fragrant. Add ground beef and garlic salt; brown. Once meat is brown, drain/pour off the oil.
Return pan to heat. Add tomato sauce, tomatoes, salt, oregano, pepper, basil, and bay leaf. Stir to combine. Cover and simmer (should barely bubble) for an hour. Uncover and cook for another half hour.
If your sauce happens to come out particularly thin - for some reason, sometimes it does, even if I cook it exactly the same way - you can thicken it by adding a few spoonfuls of jarred spaghetti sauce, or by adding a few tablespoons of grated parmesan cheese. (Do NOT use shredded parm - it doesn't "dissolve" into the sauce.) Serve over spaghetti or your favorite pasta (I prefer angel hair or thin spaghetti), cooked according to package directions.
Sunday, November 18, 2007
Tacos
There are lots of great home-made taco recipes out there. Me? I prefer good ol'-fashioned Old El Paso taco kits. I like the combo pack that has both soft and hard taco shells, and we've also been known to use whole wheat tortillas from other brands. You need about 1 lb of ground beef - you can also use chicken (and I have), and follow the directions on the package. It's easy, takes about 10 to 15 minutes to make, and is a great family fun dinner. We use tomatoes, taco cheese, sour cream, and shredded lettuce as toppings.
Pan Roasted Asparagus
The original recipe I used is from a cookbook, but I've now made so many modifications to it that I can claim it without worrying about copyright (especially since I have no idea which book it came from):
1 lb. bunch of asparagus, woody bases trimmed, and depending on your skillet size, halved
canola or olive oil, depending on your preference (for this, I prefer canola)
about 4 Tbsps butter
kosher salt and pepper
Heat oil in a large skillet over medium high heat. Add asparagus, tossing gently to coat in the oil, keep the pan hot but not smoking.
Season asparagus with salt and pepper; you can add other spices for additional flavor - marjoram and thyme are good choices. Cook the asparagus for about 15 minutes or until tender, turning occasionally. When pan begins to look dry, add butter a tablespoon at a time, enough to keep the pan moist and not smoking. When asparagus is done, serve immediately, sprinkled with additional salt or sea salt, if desired.
1 lb. bunch of asparagus, woody bases trimmed, and depending on your skillet size, halved
canola or olive oil, depending on your preference (for this, I prefer canola)
about 4 Tbsps butter
kosher salt and pepper
Heat oil in a large skillet over medium high heat. Add asparagus, tossing gently to coat in the oil, keep the pan hot but not smoking.
Season asparagus with salt and pepper; you can add other spices for additional flavor - marjoram and thyme are good choices. Cook the asparagus for about 15 minutes or until tender, turning occasionally. When pan begins to look dry, add butter a tablespoon at a time, enough to keep the pan moist and not smoking. When asparagus is done, serve immediately, sprinkled with additional salt or sea salt, if desired.
Mashed Potatoes
There are a gazillion different ways to make mashed potatoes, so I invite you to just use your favorite recipe. I usually do what's easiest:
Peel and halve small white baking potatoes, generally 1 potato per person being served. Place them in a saucepan with just enough water to cover them. Bring to a boil and boil gently, uncovered, for about 20 minutes or until tender. Drain water, but leave potatoes in pan. Add some butter and milk and mash; add more milk about a tablespoon at a time until you reach the desired consistency.
Peel and halve small white baking potatoes, generally 1 potato per person being served. Place them in a saucepan with just enough water to cover them. Bring to a boil and boil gently, uncovered, for about 20 minutes or until tender. Drain water, but leave potatoes in pan. Add some butter and milk and mash; add more milk about a tablespoon at a time until you reach the desired consistency.
Pork Chops with Gorgonzola and Pears
This is perhaps my favorite thing to make. It is absolutely delicious, it is very quick and easy to make, and yet it looks like you've made a gourmet meal that took hours of preparation.
It's from a Better Homes and Gardens issue (August 2006), but it's available on their public website (http://www.bhg.com/). I won't reprint it here in case of copyright issues, but you can easily find it at this link, http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=R088894, or by searching http://www.bhg.com/ for "pork chops with gorgonzola and pears".
My notes about this recipe:
1. The recipe recommends rib chops; I use whatever pork chops are available to me, and although I'm sure rib chops have more flavor, I prefer the ease and meatiness of boneless chops (our Wegman's has some great pre-packaged, individually sealed boneless chops).
2. The recipe says to cook the chops for 5 minutes a side, to 160 degrees internal temp. I find that it usually takes longer to cook them to 160, especially if you're using thicker, boneless chops. Get a good instant-read thermometer and check the temps often.
3. I also use D'Anjou pears for this recipe because I find they don't fall apart as much as Bartletts when cooked but still have a good flavor.
It's from a Better Homes and Gardens issue (August 2006), but it's available on their public website (http://www.bhg.com/). I won't reprint it here in case of copyright issues, but you can easily find it at this link, http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=R088894, or by searching http://www.bhg.com/ for "pork chops with gorgonzola and pears".
My notes about this recipe:
1. The recipe recommends rib chops; I use whatever pork chops are available to me, and although I'm sure rib chops have more flavor, I prefer the ease and meatiness of boneless chops (our Wegman's has some great pre-packaged, individually sealed boneless chops).
2. The recipe says to cook the chops for 5 minutes a side, to 160 degrees internal temp. I find that it usually takes longer to cook them to 160, especially if you're using thicker, boneless chops. Get a good instant-read thermometer and check the temps often.
3. I also use D'Anjou pears for this recipe because I find they don't fall apart as much as Bartletts when cooked but still have a good flavor.
4. I've made this recipe using both the wine and apple juice versions; I find it's equally good either way.
Baked Chicken Salads
There's no recipe here; this is just a matter of us using some easy-baked chicken (or leftover baked chicken from some other night's recipe) and making ourselves salads based on our individual preferences for fixin's.
My favorite: iceberg and romaine lettuce, sometimes with spinach; chicken, cut into small cubes; blue cheese (I'll substitute feta when I don't have blue); red onion, julienned; and balsamic vinaigrette (I prefer thicker dressings - thin, runny balsamics just aren't as tasty). If I'm making a salad for company, I'll add thinly sliced or julienned Granny Smith apple. If you're a nut person, walnuts are a good match.
My husband's favorite: any kind of lettuce; chicken, in larger bite-sized pieces; feta cheese; tomatoes; broccoli; and balsamic vinaigrette (usually).
My favorite: iceberg and romaine lettuce, sometimes with spinach; chicken, cut into small cubes; blue cheese (I'll substitute feta when I don't have blue); red onion, julienned; and balsamic vinaigrette (I prefer thicker dressings - thin, runny balsamics just aren't as tasty). If I'm making a salad for company, I'll add thinly sliced or julienned Granny Smith apple. If you're a nut person, walnuts are a good match.
My husband's favorite: any kind of lettuce; chicken, in larger bite-sized pieces; feta cheese; tomatoes; broccoli; and balsamic vinaigrette (usually).
Butternut Risotto
This is my new favorite recipe. My husband and I agreed that for some reason, it seems to get better and better the more you eat!
This one's from Parenting magazine, but it's available on their public (non-subscription) website by just searching "butternut risotto." I won't reprint it in case of copyright issues, but you can easily find it at http://www.parenting.com/, using "butternut risotto" in the search box, or at this link: http://www.parenting.com/parenting/article/0,19840,1668023,00.html .
My notes:
For the chicken broth, I made my own with bouillon cubes - it's much cheaper, still tasted great. Since you need hot water to make the bouillon, you can skip the "boil water" step as long as you make the bouillon right before starting the risotto. It's important to use hot broth so it will absorb into the risotto without having to heat up.
They didn't specify a size chunk for the butternut squash - I used about 1/2 inch chunks, and might make them a little smaller next time. They cooked okay, but I would've liked them a little softer. That might also be accomplished by cooking the squash and onions for about 3 minutes instead of just 1.
The original recipe in the magazine said, regarding the broth being absorbed into the risotto, that "The whole process will take about 25 minutes." The website recipe says 20 minutes. In reality, it took me just over 30.
I didn't bother to combine the softened butter, parmesa, and salt and pepper before adding to the risotto. I just added each thing individually and stirred before adding the next.
This one's from Parenting magazine, but it's available on their public (non-subscription) website by just searching "butternut risotto." I won't reprint it in case of copyright issues, but you can easily find it at http://www.parenting.com/, using "butternut risotto" in the search box, or at this link: http://www.parenting.com/parenting/article/0,19840,1668023,00.html .
My notes:
For the chicken broth, I made my own with bouillon cubes - it's much cheaper, still tasted great. Since you need hot water to make the bouillon, you can skip the "boil water" step as long as you make the bouillon right before starting the risotto. It's important to use hot broth so it will absorb into the risotto without having to heat up.
They didn't specify a size chunk for the butternut squash - I used about 1/2 inch chunks, and might make them a little smaller next time. They cooked okay, but I would've liked them a little softer. That might also be accomplished by cooking the squash and onions for about 3 minutes instead of just 1.
The original recipe in the magazine said, regarding the broth being absorbed into the risotto, that "The whole process will take about 25 minutes." The website recipe says 20 minutes. In reality, it took me just over 30.
I didn't bother to combine the softened butter, parmesa, and salt and pepper before adding to the risotto. I just added each thing individually and stirred before adding the next.
Steamed Tilapia with Leeks & Mushroom Soy Sauce
This came from a Wegman's magazine, I think (happy to take it down if I must, but until the lawyers catch up with me... ), so I've reprinted it just as it was originally written, with my notes in parentheses. You do need a wok and some bamboo steamer baskets for this recipe - I'm not sure how to modify it if you don't have this equipment.
(For the record, I don't actually use the leeks or mushrooms; it's quite tasty without.)
Serves 4
Active Time: 10 minutes
Total Time: 25 minutes
1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Leeks
1 pkg (10 oz) Bolthouse Farms Matchstick Carrots (I do use these for easy prep, but you can easily matchstick your own carrots with a knife or a food processor)
1/2 lb red or fingerling potatoes, cut in thin match-like strips (you can also buy shredded potatoes - they work well - or you can shred your own in a food processor)
salt and pepper to taste
2 Tbsps Wegman's basting oil (if you don't have a Wegman's...this is an oil, olive I think, with some herbs and spices in it - you could probably use any similar product, but I've honestly only ever made it with the basting oil)
1 Tbsp mushroom soy sauce (I use regular old soy sauce)
4 tilapia fillets (about 6 oz each)
2 cups vegetable broth (you can also use chicken broth)
1 bunch green onions, trimmed, sliced (I skip these unless I happen to have them on hand)
1. Layer bottom of both steamer baskets with leeks. Season carrots and potatoes with basting oil and salt and pepper to taste. Place on top of leeks. Pour soy sauce over fish and season with pepper to taste; arrange on top of vegetables. Stack baskets and cover.
2. Heat broth in wok or tegame pan on HIGH to a rapid boil. Broth must be hot enough to create steam below food, but must not touch it.
3. Place layered baskets in pan. Steam about 12 min or until fish has reached internal temp of 130 degrees. To check temp, lift lid away from face (use extreme caution and avoid steam) and insert thermometer into thickest part of fish. Carefully remove from heat. Let rest 2 min.
4. Spoon on vegetable broth; garnish vegetables and fish with green onions.
(For the record, I don't actually use the leeks or mushrooms; it's quite tasty without.)
Serves 4
Active Time: 10 minutes
Total Time: 25 minutes
1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Leeks
1 pkg (10 oz) Bolthouse Farms Matchstick Carrots (I do use these for easy prep, but you can easily matchstick your own carrots with a knife or a food processor)
1/2 lb red or fingerling potatoes, cut in thin match-like strips (you can also buy shredded potatoes - they work well - or you can shred your own in a food processor)
salt and pepper to taste
2 Tbsps Wegman's basting oil (if you don't have a Wegman's...this is an oil, olive I think, with some herbs and spices in it - you could probably use any similar product, but I've honestly only ever made it with the basting oil)
1 Tbsp mushroom soy sauce (I use regular old soy sauce)
4 tilapia fillets (about 6 oz each)
2 cups vegetable broth (you can also use chicken broth)
1 bunch green onions, trimmed, sliced (I skip these unless I happen to have them on hand)
1. Layer bottom of both steamer baskets with leeks. Season carrots and potatoes with basting oil and salt and pepper to taste. Place on top of leeks. Pour soy sauce over fish and season with pepper to taste; arrange on top of vegetables. Stack baskets and cover.
2. Heat broth in wok or tegame pan on HIGH to a rapid boil. Broth must be hot enough to create steam below food, but must not touch it.
3. Place layered baskets in pan. Steam about 12 min or until fish has reached internal temp of 130 degrees. To check temp, lift lid away from face (use extreme caution and avoid steam) and insert thermometer into thickest part of fish. Carefully remove from heat. Let rest 2 min.
4. Spoon on vegetable broth; garnish vegetables and fish with green onions.
Beef Stew
This is, hands-down, my husband's favorite meal - he would eat it every day if I'd make it for him. He's even said it's better than his mom's, and that is definitely saying something! This is a recipe my mom got when she first got married, I think, and I wish I'd copied it from my mother verbatim because it actually says things like "leave it alone" and "go back to bed"; I've done my best to re-create the magic. The point is, it's a very easy, slow-roast recipe that is terrific the first time or as leftovers. Perfect for cold, rainy days and weekends.
Preheat oven to 275 degrees. Mix, in a casserole dish with a TIGHT lid (that's important!):
2 lbs. of beef stew meat, cubed (I now buy my stew meat pre-cubed - it comes labeled "stew meat"; you can buy any cheap cut of meat and cut it into cubes)
1 c. sliced carrots (I just use baby carrots, whole)
2 chopped onions (yep, you really use two whole onions - small to medium-sized yellow)
1 tsp salt
dash pepper
1 can of cream of tomat or cream of celery soup (I use celery), thinned with 1/2 can of water
1 big raw potato, sliced (I cut it into chunks or slices about 3/4 inch thick)
piece of bay leaf (about half of a bay leaf - big enough that you can find it later to remove it!)
Once ingredients are mixed, put lid on casserole. Cook at 275 for 5 hours (yes, FIVE). Don't stir it, don't check it, don't touch it. Go back to bed, read the Sunday paper, whatever. In 5 hours, it will be PERFECT. Remove from oven and serve right from the casserole dish.
Preheat oven to 275 degrees. Mix, in a casserole dish with a TIGHT lid (that's important!):
2 lbs. of beef stew meat, cubed (I now buy my stew meat pre-cubed - it comes labeled "stew meat"; you can buy any cheap cut of meat and cut it into cubes)
1 c. sliced carrots (I just use baby carrots, whole)
2 chopped onions (yep, you really use two whole onions - small to medium-sized yellow)
1 tsp salt
dash pepper
1 can of cream of tomat or cream of celery soup (I use celery), thinned with 1/2 can of water
1 big raw potato, sliced (I cut it into chunks or slices about 3/4 inch thick)
piece of bay leaf (about half of a bay leaf - big enough that you can find it later to remove it!)
Once ingredients are mixed, put lid on casserole. Cook at 275 for 5 hours (yes, FIVE). Don't stir it, don't check it, don't touch it. Go back to bed, read the Sunday paper, whatever. In 5 hours, it will be PERFECT. Remove from oven and serve right from the casserole dish.
Ultimate Chicken Fingers
Since there is actually a copyright symbol right on the recipe (General Mills), I won't reprint the recipe here, but trust me, these are THE best homemade chicken fingers I've ever had. My brother-in-law said he thought they were the best chicken fingers he'd had, period. Excellent recipe - to get it, just buy yourself a box of Original Bisquick.
Corn Muffins
I know there are a lot of great and easy recipes for corn muffins out there, but I'm a traditionalist: I use Jiffy corn mix, and follow the recipe on the box.
Breaded Asparagus Sticks
I admit this is from a cookbook, but I have no idea which one, as I copied it ages ago. If someone claims it and wants me to remove it, I'll be happy to do so. Meanwhile...
This is an absolutely delicious way to enjoy asparagus - it doesn't even seem like you're eating vegetables. The only challenge (for me, anyway) is that the breading doesn't stick to the asparagus spears very well, even with the egg mixture, so you definitely need a degree of patience.
2 eggs (I've found that pasteurized egg substitutes like Eggbeaters actually work a bit better)
1/2 tsp. Dijon mustard
salt and freshly ground black pepper
3/4 c. freshly ground parmesan (the original recipe says to use the fine side of a box grater or to grind to a powder in a food processor; today, you'd probably use a rasp grater, or do as I do and just use pre-packaged grated parm)
3/4 c. panko or other dried bread crumbs (I've tried both; my husband actually prefers "regular" bread crumbs as opposed to the panko, so that's what we usually use)
1 lemon, cut into wedges
1 1/2 lbs asparagus, bottoms trimmed (I also find that this recipe is a little easier if I cut the spears in half as well - shorter sticks are easier to dip in the egg and the bread crumbs)
1. Preheat the oven to 400 degrees. Lightly grease a baking sheet with olive oil.
2. In a shallow bowl, beat the eggs with the mustard. Season with a generous pinch of salt and a few grinds of pepper. In a second shallow bowl, combine the parmesan and panko and mix well. Dip each asparagus spear first in the eggs to coat, then in the crumb mixture. Place on the prepared baking sheet. Continue until all the asparagus is coated.
3. Bake for 12 to 15 minutes, until golden on the bottom. Turn the asparagus over (I've found no perfect way to do this - I've tried tongs, spatulas...tongs seem to work best) and bake for another 12 to 15 minutes, until golden brown.
4. Arrange on a platter with the lemon wedges. Serve hot or at room temperature.
This is an absolutely delicious way to enjoy asparagus - it doesn't even seem like you're eating vegetables. The only challenge (for me, anyway) is that the breading doesn't stick to the asparagus spears very well, even with the egg mixture, so you definitely need a degree of patience.
2 eggs (I've found that pasteurized egg substitutes like Eggbeaters actually work a bit better)
1/2 tsp. Dijon mustard
salt and freshly ground black pepper
3/4 c. freshly ground parmesan (the original recipe says to use the fine side of a box grater or to grind to a powder in a food processor; today, you'd probably use a rasp grater, or do as I do and just use pre-packaged grated parm)
3/4 c. panko or other dried bread crumbs (I've tried both; my husband actually prefers "regular" bread crumbs as opposed to the panko, so that's what we usually use)
1 lemon, cut into wedges
1 1/2 lbs asparagus, bottoms trimmed (I also find that this recipe is a little easier if I cut the spears in half as well - shorter sticks are easier to dip in the egg and the bread crumbs)
1. Preheat the oven to 400 degrees. Lightly grease a baking sheet with olive oil.
2. In a shallow bowl, beat the eggs with the mustard. Season with a generous pinch of salt and a few grinds of pepper. In a second shallow bowl, combine the parmesan and panko and mix well. Dip each asparagus spear first in the eggs to coat, then in the crumb mixture. Place on the prepared baking sheet. Continue until all the asparagus is coated.
3. Bake for 12 to 15 minutes, until golden on the bottom. Turn the asparagus over (I've found no perfect way to do this - I've tried tongs, spatulas...tongs seem to work best) and bake for another 12 to 15 minutes, until golden brown.
4. Arrange on a platter with the lemon wedges. Serve hot or at room temperature.
Ribeye Steak
No rocket science here. Just buy a good cut of meat (our local Wegman's nicely wet-packages several different cuts) sized to feed the number of diners; rub with a little olive oil, and then with Emeril's Steak rub and a little bit of kosher salt. Cook it whatever way works best for you - grill it, broil it, roast it (we usually grill) to desired doneness. Serve it up!
Pasta with Pesto, Sundried Tomatoes, Goat Cheese, and Chicken
There's really no recipe for this, it's just a combo I learned to love years ago. I used to buy it in the prepared foods section of a grocery store, and then just started making it at home.
Choose your favorite filled pasta - we like both ravioli and tortellini, and occasionally, we use both. Cook according to package directions, to your desired doneness. Turn off the burner; drain pasta, and then return it to the pot you cooked it in (but without heat) so the heat retained by the pan will help mix and melt your ingredients.
Add some pre-packaged pesto sauce. Generally, a few spoonfuls go a long way, so add a spoonful at a time, mix, and then decide if you need more. We add some cooked chicken (I usually just bake some chicken breasts seasoned with salt and pepper and a few pats of butter or some olive oil for 30 minutes at 375 degrees), and some julienned sundried tomatoes in olive oil, and then some Chavrie goat cheese, crumbled (inasmuch as it will crumble). Add the goat cheese last so that it mixes in but doesn't completely dissolve into liquid from the heat. Serve immediately!
Choose your favorite filled pasta - we like both ravioli and tortellini, and occasionally, we use both. Cook according to package directions, to your desired doneness. Turn off the burner; drain pasta, and then return it to the pot you cooked it in (but without heat) so the heat retained by the pan will help mix and melt your ingredients.
Add some pre-packaged pesto sauce. Generally, a few spoonfuls go a long way, so add a spoonful at a time, mix, and then decide if you need more. We add some cooked chicken (I usually just bake some chicken breasts seasoned with salt and pepper and a few pats of butter or some olive oil for 30 minutes at 375 degrees), and some julienned sundried tomatoes in olive oil, and then some Chavrie goat cheese, crumbled (inasmuch as it will crumble). Add the goat cheese last so that it mixes in but doesn't completely dissolve into liquid from the heat. Serve immediately!
Saturday, November 17, 2007
Zucchini Fritters
Grandma's recipe ; not exactly among my healthiest, but YUM! (And hey, at least they have zucchini in them!)
2 c. shredded zucchini
1 c. shredded cheddar
2 eggs
1 c. Bisquick
vegetable oil for frying
Mix and fry! Specifically: mix zucchini, cheddar, eggs, and Bisquick in a large mixing bowl. Put enough oil in a medium or large skillet to slightly more than cover the bottom of the pan. Drop mixture by large spoonfuls (you can try making patties, but I found the mixture a bit too gooey) to make about 12 patties, about 4 or 5 in the pan at a time. Fry until brown on one side; flip with a spatula and brown on the other side.
2 c. shredded zucchini
1 c. shredded cheddar
2 eggs
1 c. Bisquick
vegetable oil for frying
Mix and fry! Specifically: mix zucchini, cheddar, eggs, and Bisquick in a large mixing bowl. Put enough oil in a medium or large skillet to slightly more than cover the bottom of the pan. Drop mixture by large spoonfuls (you can try making patties, but I found the mixture a bit too gooey) to make about 12 patties, about 4 or 5 in the pan at a time. Fry until brown on one side; flip with a spatula and brown on the other side.
Grilled Marinated Salmon
From www.allrecipes.com, posted by "Jeana".
1/4 c. soy sauce
1/4 c. rice wine vinegar
2 Tbsps white sugar
1 Tbsp vegetable oil
1 tsp mustard powder
1 tsp ground ginger
1 tsp ground black pepper
2 lbs. salmon fillets
1. In a medium bowl, combine the soy sauce, vinegar, sugar, oil, mustard powder, ginger, and ground black pepper.
2. Place the salmon in a shallow, nonporous dish and pour the marinade over the salmon. Cover and marinate in the refrigerator for at lesat 1 hour, turning occasionally.
3. Preheat an outdoor grill for medium high heat and lightly oil grate.
4. Grill the fish for about 3 to 4 minutes per side, or to desired doneness.
1/4 c. soy sauce
1/4 c. rice wine vinegar
2 Tbsps white sugar
1 Tbsp vegetable oil
1 tsp mustard powder
1 tsp ground ginger
1 tsp ground black pepper
2 lbs. salmon fillets
1. In a medium bowl, combine the soy sauce, vinegar, sugar, oil, mustard powder, ginger, and ground black pepper.
2. Place the salmon in a shallow, nonporous dish and pour the marinade over the salmon. Cover and marinate in the refrigerator for at lesat 1 hour, turning occasionally.
3. Preheat an outdoor grill for medium high heat and lightly oil grate.
4. Grill the fish for about 3 to 4 minutes per side, or to desired doneness.
Green Beans with Tomato and Basil
From a magazine, but I don't know which one...
1 Tbsp olive oil
1 medium onion, chopped
1 bunch green onions, white part only
2 cloves garlic, minced
4 c. trimmed fresh green beans (about 10 oz) or frozen whole green beans, thawed
1/4 c. water
1/4 c. chopped fresh basil or Italian (flat-leaf) parsley
1/4 tsp. salt
1/8 tsp. ground black pepper
2 small tomatoes, cut into wedges
1. In a very large skillet, heat oil over medium-high heat. Add onion, white part of green onions, and garlic; cook and stir for 3 minutes.
2. Add green beans; cook for 2 minutes more, tossing with tongs frequently.
3. Add water; bring to boiling; reduce heat. Simmer, covered, for 7 to 9 minutes or until beans are crisp-tender.
4. Stir in basil, salt, and pepper. Serve with tomato wedges. Makes 4 servings.
Test kitchen tip (from the original recipe): To give this recipe Southern flair, add 1/2 cup chopped ham at the same time as the onions and garlic.
1 Tbsp olive oil
1 medium onion, chopped
1 bunch green onions, white part only
2 cloves garlic, minced
4 c. trimmed fresh green beans (about 10 oz) or frozen whole green beans, thawed
1/4 c. water
1/4 c. chopped fresh basil or Italian (flat-leaf) parsley
1/4 tsp. salt
1/8 tsp. ground black pepper
2 small tomatoes, cut into wedges
1. In a very large skillet, heat oil over medium-high heat. Add onion, white part of green onions, and garlic; cook and stir for 3 minutes.
2. Add green beans; cook for 2 minutes more, tossing with tongs frequently.
3. Add water; bring to boiling; reduce heat. Simmer, covered, for 7 to 9 minutes or until beans are crisp-tender.
4. Stir in basil, salt, and pepper. Serve with tomato wedges. Makes 4 servings.
Test kitchen tip (from the original recipe): To give this recipe Southern flair, add 1/2 cup chopped ham at the same time as the onions and garlic.
Linguine with Fresh Tomato and Basil
This was clipped from a Sunday paper or coupon circular, so although I suspect it's a DIGIORNO recipe, I am going to guess it's not copyright protected.
8 oz linguine, uncooked
3 medium tomatoes, chopped
1/3 cup thinly sliced fresh basil
1 Tbsp olive oil
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
3/4 c. DIGIORNO shredded parmesan cheese
Cook linguine as directed on package. Drain. Meanwhile, mix tomatoes, basil, oil, garlic, salt, and pepper in a large bowl. Add cooked, drained linguine and cheese; toss lightly. Serve immediately. Makes 4 one-cup servings.
8 oz linguine, uncooked
3 medium tomatoes, chopped
1/3 cup thinly sliced fresh basil
1 Tbsp olive oil
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
3/4 c. DIGIORNO shredded parmesan cheese
Cook linguine as directed on package. Drain. Meanwhile, mix tomatoes, basil, oil, garlic, salt, and pepper in a large bowl. Add cooked, drained linguine and cheese; toss lightly. Serve immediately. Makes 4 one-cup servings.
Italian Chicken
1/2 c. parmesan
2 Tbsps oregano
1 Tbsp parsley
1/2 tsp garlic salt
1/4 tsp. pepper
4 chicken breast halves
3 Tbsps margarine or butter, melted
Preheat oven to 425 degrees. Spray a 9-inch glass baking dish or pan with cooking spray.
Combine first five ingredients in a shallow dish. Dip chicken in melted butter, then dredge in spice mixture. Place chicken in baking dish; drizzle with remaining butter.
Bake, uncovered, at 425 degrees, 15 to 20 minutes or until juices run clear.
2 Tbsps oregano
1 Tbsp parsley
1/2 tsp garlic salt
1/4 tsp. pepper
4 chicken breast halves
3 Tbsps margarine or butter, melted
Preheat oven to 425 degrees. Spray a 9-inch glass baking dish or pan with cooking spray.
Combine first five ingredients in a shallow dish. Dip chicken in melted butter, then dredge in spice mixture. Place chicken in baking dish; drizzle with remaining butter.
Bake, uncovered, at 425 degrees, 15 to 20 minutes or until juices run clear.
Mom's Manicotti
Suffice it to say, my mother made this dish, but it's no family secret - buy a box of manicotti pasta and follow the recipe on the back!
Cheeseburger & Macaroni Hamburger Helper
This one's pretty self-explanatory. Buy a box of hamburger helper and some ground beef - follow package directions.
For the record, this one was my husband's choice - a childhood favorite.
For the record, this one was my husband's choice - a childhood favorite.
Chicken Tetrazzini
This one appeared in our local paper, so I'm guessing it's not anybody's trade secret. Don't be intimidated by the length of the ingredient list or the instructions - it's actually very easy.
4 Tbsps butter
1 8-oz package sliced mushrooms
1/3 c. all-purpose flour
1 14.5 ounce can lower-sodium chicken broth
1 1/3 c. half-and-half
3 Tbsps dry sherry
3/4 tsp kosher salt
1/4 tsp coarse ground black pepper
1/8 tsp ground nutmeg
3 cups (1 lb.) cooked boneless, skinless chicken, cut in strips*
1/2 lb. spaghetti, broken in half and cooked according to package directions (I've also made this with other pasta - whatever dried, non-filled pasta you like will do)
1/2 c. grated parmesan cheese
1. Heat oven to 425 degrees. In a large, nonstick skillet, melt butter over medium-high heat. Add mushrooms; saute 4 minutes or until browned. Sprinkle with flour and toss to combine.
2. Add broth and half-and-half; cook, stirring often, until mixture comes to a boil. Reduce heat and simmer 2 minutes, stirring constantly.
3. Stir in sherry, salt, pepper, and nutmeg. Remove from heat and stir in chicken.
4. Combine spaghetti and chicken mixture; toss gently and spoon into a 13 x 9 inch baking dish or shallow 3-quart casserole; sprinkle with parmesan cheese.
5. Bake 20 minutes or until golden brown and bubbly. Serves 6.
*For cooked chicken, I just bake some breasts seasoned with a little salt and pepper, topped with about a pat of butter each (or, for a healthier version, in a little olive oil), for about 30 minutes at 375 degrees.
4 Tbsps butter
1 8-oz package sliced mushrooms
1/3 c. all-purpose flour
1 14.5 ounce can lower-sodium chicken broth
1 1/3 c. half-and-half
3 Tbsps dry sherry
3/4 tsp kosher salt
1/4 tsp coarse ground black pepper
1/8 tsp ground nutmeg
3 cups (1 lb.) cooked boneless, skinless chicken, cut in strips*
1/2 lb. spaghetti, broken in half and cooked according to package directions (I've also made this with other pasta - whatever dried, non-filled pasta you like will do)
1/2 c. grated parmesan cheese
1. Heat oven to 425 degrees. In a large, nonstick skillet, melt butter over medium-high heat. Add mushrooms; saute 4 minutes or until browned. Sprinkle with flour and toss to combine.
2. Add broth and half-and-half; cook, stirring often, until mixture comes to a boil. Reduce heat and simmer 2 minutes, stirring constantly.
3. Stir in sherry, salt, pepper, and nutmeg. Remove from heat and stir in chicken.
4. Combine spaghetti and chicken mixture; toss gently and spoon into a 13 x 9 inch baking dish or shallow 3-quart casserole; sprinkle with parmesan cheese.
5. Bake 20 minutes or until golden brown and bubbly. Serves 6.
*For cooked chicken, I just bake some breasts seasoned with a little salt and pepper, topped with about a pat of butter each (or, for a healthier version, in a little olive oil), for about 30 minutes at 375 degrees.
Pete's Chicken
This one's been in our family for years, and is named for my dad's best friend (who I assume provided the recipes), who passed away several years ago. It's very easy, is very delicious, and makes great leftovers.
3 chicken breasts, split
1 can cream of mushroom soup (I've used both regular and reduced fat - equally good)
1 4 oz. can mushroom caps AND the liquid (I can't always find just caps - "pieces" will work)
1/2 pint sour cream
2/3 cup sherry
Preheat oven to 325 degrees. Rinse chicken and pat dry. Lay chicken in flat casserole or baking dish. Mix other ingredients in a large mixing bowl, then pour over chicken. Bake at 325 for 1.5 to 2 hours, depending on the size/thickness of the chicken breasts you're using. (If you use 3 full breasts of good size, it'll probably take closer to 2 hours; I usually use 4 half-breasts of medium size, so 1.5 hours works.) Serve over rice (we use Uncle Ben's Fast & Easy brown rice).
3 chicken breasts, split
1 can cream of mushroom soup (I've used both regular and reduced fat - equally good)
1 4 oz. can mushroom caps AND the liquid (I can't always find just caps - "pieces" will work)
1/2 pint sour cream
2/3 cup sherry
Preheat oven to 325 degrees. Rinse chicken and pat dry. Lay chicken in flat casserole or baking dish. Mix other ingredients in a large mixing bowl, then pour over chicken. Bake at 325 for 1.5 to 2 hours, depending on the size/thickness of the chicken breasts you're using. (If you use 3 full breasts of good size, it'll probably take closer to 2 hours; I usually use 4 half-breasts of medium size, so 1.5 hours works.) Serve over rice (we use Uncle Ben's Fast & Easy brown rice).
Pasta with Feta and Sundried Tomatoes
This is found on the back of every box of DaVinci angel hair pasta, so I'm going to take a chance and reprint it. But, I'm printing it EXACTLY as they wrote it (we do, however, add cooked chicken, cubed, and toss it with the finished pasta to make a meal out of it), and I encourage you to help me out by using Da Vinci pasta! ;)
Whole Wheat Angel Hair Pasta with Feta and Sundried Tomatoes
12 oz Da Vinci Angel Hair pasta
1/2 cup Da Vinci Olive Oil
4 cloves of Garlic, crushed
3 ounces of Da Vinci Sundried Tomatoes, chopped (if using dry sundried tomatoes, soften in water before chopping)
8 oz Feta cheese, crumbled
1 cup grated Parmesan cheese
1 bunch fresh cilantro, chopped
Salt and pepper to taste
Cook pasta following directions on package. When done, drain and return the pasta to the pot. Mix in the olive oil, garlic, sundried tomatoes, feta and Parmesan Cheese. Add cilantro and season to taste. Serve warm.
Whole Wheat Angel Hair Pasta with Feta and Sundried Tomatoes
12 oz Da Vinci Angel Hair pasta
1/2 cup Da Vinci Olive Oil
4 cloves of Garlic, crushed
3 ounces of Da Vinci Sundried Tomatoes, chopped (if using dry sundried tomatoes, soften in water before chopping)
8 oz Feta cheese, crumbled
1 cup grated Parmesan cheese
1 bunch fresh cilantro, chopped
Salt and pepper to taste
Cook pasta following directions on package. When done, drain and return the pasta to the pot. Mix in the olive oil, garlic, sundried tomatoes, feta and Parmesan Cheese. Add cilantro and season to taste. Serve warm.
Twirly Whirly Pizza
Although I cut it out of Parents magazine, I founds this recipe on about a dozen different websites, so I'm not worried about copyrights! This is a fun one to make with kids - they can easily help, and it's pizza!
1 tube refrigerated pizza dough (we use Pillsbury's - VERY good)
1/2 c. pizza sauce (we use Prego spaghetti sauce)
1/2 c. shredded Italian-mix cheese, divided (we usually use a whole 2 cup bag!)
1 c. fresh baby spinach leaves (I skipped this for my toddler's sake, but I would've loved it that way)
1. Heat oven to 400 degrees. Unroll dough from tube. Spread pizza sauce on top.
2. Sprinkle with half of cheese and top with spinach leaves. Roll up, starting with short end.
3. Cut into 8 pieces, then lay pieces flat in a greased pie tin (I used a cake pan). Sprinkle with the remaining cheese and bake 22 to 25 minutes or until golden brown. Makes 8 servings.
1 tube refrigerated pizza dough (we use Pillsbury's - VERY good)
1/2 c. pizza sauce (we use Prego spaghetti sauce)
1/2 c. shredded Italian-mix cheese, divided (we usually use a whole 2 cup bag!)
1 c. fresh baby spinach leaves (I skipped this for my toddler's sake, but I would've loved it that way)
1. Heat oven to 400 degrees. Unroll dough from tube. Spread pizza sauce on top.
2. Sprinkle with half of cheese and top with spinach leaves. Roll up, starting with short end.
3. Cut into 8 pieces, then lay pieces flat in a greased pie tin (I used a cake pan). Sprinkle with the remaining cheese and bake 22 to 25 minutes or until golden brown. Makes 8 servings.
Steamed Broccoli and/or Carrots
This is for the novices who primarily use frozen veggies. Try steaming! It's much tastier, and it doesn't have to mean that "raw" style of veggies that were so popular for awhile.
Get yourself a small, collapsible metal steamer basket. They're usually about 4 or 5 inches in diameter closed, and open to about twice that when fully opened flat.
Put the basket in a small saucepan, and open it as far as it will go (that'll vary based on the size of the pan). Put a small amount of water in the bottom - not enough to come up into the steamer basket, but enough that the pan won't go dry (i.e., put in water just up to the bottom of the basket). Cut your broccoli or carrots into whatever size pieces you like (for broccoli, I like florets with little or no stem/stalk; for carrots, I use baby carrots, whole or cut in half, depending on the size). Place them in the basket, put a lid on the pan, and then cook over high heat, for about 6 or 7 minutes for broccoli; 10 minutes for carrots or a combo of the two (once the water starts to boil, which will only take a minute or two). If you have a REALLY full steamer basket, you might need a couple more minutes.
Turn off the heat, and either spoon out the veggies into your serving dish or onto your plate, or gently pull the steamer basket (if it has a plastic handle) out of the pan and just dump the veggies into the dish. Season broccoli with a little kosher salt and pepper, and/or even a little lemon juice.
Get yourself a small, collapsible metal steamer basket. They're usually about 4 or 5 inches in diameter closed, and open to about twice that when fully opened flat.
Put the basket in a small saucepan, and open it as far as it will go (that'll vary based on the size of the pan). Put a small amount of water in the bottom - not enough to come up into the steamer basket, but enough that the pan won't go dry (i.e., put in water just up to the bottom of the basket). Cut your broccoli or carrots into whatever size pieces you like (for broccoli, I like florets with little or no stem/stalk; for carrots, I use baby carrots, whole or cut in half, depending on the size). Place them in the basket, put a lid on the pan, and then cook over high heat, for about 6 or 7 minutes for broccoli; 10 minutes for carrots or a combo of the two (once the water starts to boil, which will only take a minute or two). If you have a REALLY full steamer basket, you might need a couple more minutes.
Turn off the heat, and either spoon out the veggies into your serving dish or onto your plate, or gently pull the steamer basket (if it has a plastic handle) out of the pan and just dump the veggies into the dish. Season broccoli with a little kosher salt and pepper, and/or even a little lemon juice.
Roasted Asparagus with Balsamic Browned Butter
About 60 asparagus spears (ours are usually sold in about 1 lb. bunches - that's the right amount)
cooking spray
1/4 tsp. salt
1/8 tsp. black pepper
3 Tbsp. butter
1 Tbsp low-sodium soy sauce
2 tsp. balsamic vinegar
1. Preheat oven to 400 degrees.
2. Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400 for 12 minutes or until tender.
3. Melt the butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and vinegar. Drizzle over the asparagus, tossing well to coat. Serve immediately.
cooking spray
1/4 tsp. salt
1/8 tsp. black pepper
3 Tbsp. butter
1 Tbsp low-sodium soy sauce
2 tsp. balsamic vinegar
1. Preheat oven to 400 degrees.
2. Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400 for 12 minutes or until tender.
3. Melt the butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and vinegar. Drizzle over the asparagus, tossing well to coat. Serve immediately.
Garlic Shrimp Linguine
Don't know where I got this one, but I think it was given to me. I LOVE the taste of this, but it didn't seem to make much sauce; I ended up making a second batch just for the amount of pasta we had, which I think was about half this much.
1 lb. uncooked linguine
1 Tbsp. butter
3 Tbsps. white wine
2 tsps. grated parmesan cheese
3 cloves garlic, minced
1 tsp. chopped fresh parsley
salt and pepper to taste
1 lb. medium shrimp, peeled, and deveined
1. Bring a large pot of lightly salted water to boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a medium saucepan, melt butter over medium low heat; add wine, cheese, garlic, parsley; salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.
3. Increase heat to medium high and add shrimp to skillet; cook for about 3 to 4 minutes, or until shrimp begins to turn pink. Do not overcook.
4. Divide pasta into portions and spoon sauce on top. Garnish with parmesan and fresh parsley, if desired.
1 lb. uncooked linguine
1 Tbsp. butter
3 Tbsps. white wine
2 tsps. grated parmesan cheese
3 cloves garlic, minced
1 tsp. chopped fresh parsley
salt and pepper to taste
1 lb. medium shrimp, peeled, and deveined
1. Bring a large pot of lightly salted water to boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a medium saucepan, melt butter over medium low heat; add wine, cheese, garlic, parsley; salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.
3. Increase heat to medium high and add shrimp to skillet; cook for about 3 to 4 minutes, or until shrimp begins to turn pink. Do not overcook.
4. Divide pasta into portions and spoon sauce on top. Garnish with parmesan and fresh parsley, if desired.
Tasty Baked Salmon Dijon
I found this one on the internet, most likely on www.allrecipes.com. Hopefully, it isn't copyrighted...
1 c. fat free sour cream (I use regular - it's your choice)
2 tsps. dried dill
3 Tbsps. scallions, finely chopped
2 Tbsps. dijon mustard
2 Tbsps. lemon juice
1 1/2 lb. salmon fillet with skin, cut in center (I use individual salmon fillets - whatever you prefer)
1/2 tsp. garlic powder
1/2 tsp. black pepper
fat free cooking spray, as needed
1. Preheat oven to 400 degrees. Spray baking sheet or glass baking dish with fat free cooking spray.
2. Whisk sour cream, dill, scallions, lemon juice, and dijon mustard together in large bowl until well blended.
3. Place salmon on baking sheet (or in dish), skin side down.
4. Sprinkle with garlic powder and pepper, then spread with sauce.
5. Bake salmon until opaque in center, about 20 minutes. For best results, do not overbake. (I usually do about 17 minutes for the individual salmon fillets.)
1 c. fat free sour cream (I use regular - it's your choice)
2 tsps. dried dill
3 Tbsps. scallions, finely chopped
2 Tbsps. dijon mustard
2 Tbsps. lemon juice
1 1/2 lb. salmon fillet with skin, cut in center (I use individual salmon fillets - whatever you prefer)
1/2 tsp. garlic powder
1/2 tsp. black pepper
fat free cooking spray, as needed
1. Preheat oven to 400 degrees. Spray baking sheet or glass baking dish with fat free cooking spray.
2. Whisk sour cream, dill, scallions, lemon juice, and dijon mustard together in large bowl until well blended.
3. Place salmon on baking sheet (or in dish), skin side down.
4. Sprinkle with garlic powder and pepper, then spread with sauce.
5. Bake salmon until opaque in center, about 20 minutes. For best results, do not overbake. (I usually do about 17 minutes for the individual salmon fillets.)
Friday, November 16, 2007
Roast Pork and Asparagus with Mustard Vinaigrette
This one is from RealSimple magazine, so I can't reprint it. But, it's available on their public website at this link: http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=1601003, or by going to www.realsimple.com and searching for "roast pork and asparague with mustard vinaigrette". I'm not sure I had any notes for this, other than that I roasted the pork loin on ALL sides (about 4 sides, since a pork loin generally isn't "flat,") for 3 minutes before putting it in the oven to roast. Ultimately, I ALWAYS use a meat thermometer to check doneness.
I LOVE the mustard vinaigrette here, by the way, and would use it for other dishes where I needed that kind of dressing or sauce.
I LOVE the mustard vinaigrette here, by the way, and would use it for other dishes where I needed that kind of dressing or sauce.
Pasta with Homemade Spicy Red Sauce
The pasta part is just a matter of choosing your favorite pasta and cooking according to the package directions, to your desired doneness. The sauce is a recipe from a magazine - I'm not sure what one, but it says "Paula serves this simple and delicious sauce with Chicken Parmesan or over whole wheat pasta for meatless spaghetti." Could be Paula Deen, could be somebody else entirely. The magazine was most likely either "Better Homes & Gardens" or "Food & Wine".
1/2 small onion, chopped
2 garlic cloves, minced
1 Tbsp olive oil
1 14.5-ounce can diced tomatoes with basil, garlic, and oregano (I've also resorted to regular diced tomatoes and added my own spices when I haven't had a can of the other handy)
1/4 c. red wine
1/2 tsp. ground red pepper*
1/2 tsp. salt
1/4 c. chopped fresh basil
Saute onion and garlic in hot oil over medium heat 5 to 7 minutes or until tender. Add tomatoes, wine, and red pepper; simmer 20 minutes or until thoroughly heated. Add salt and basil.
*I have found that even half this much red pepper makes the sauce REALLY spicy - like, eye-watering spicy. I use no more than 1/8 tsp., or a tap of red pepper and 1/8 tsp. black pepper. If I'm making it for my mom who doesn't like spicy food, I leave it out altogether.
1/2 small onion, chopped
2 garlic cloves, minced
1 Tbsp olive oil
1 14.5-ounce can diced tomatoes with basil, garlic, and oregano (I've also resorted to regular diced tomatoes and added my own spices when I haven't had a can of the other handy)
1/4 c. red wine
1/2 tsp. ground red pepper*
1/2 tsp. salt
1/4 c. chopped fresh basil
Saute onion and garlic in hot oil over medium heat 5 to 7 minutes or until tender. Add tomatoes, wine, and red pepper; simmer 20 minutes or until thoroughly heated. Add salt and basil.
*I have found that even half this much red pepper makes the sauce REALLY spicy - like, eye-watering spicy. I use no more than 1/8 tsp., or a tap of red pepper and 1/8 tsp. black pepper. If I'm making it for my mom who doesn't like spicy food, I leave it out altogether.
Baked Chicken
There are two options for this, and we use this baked chicken as an entree, or leftover in salads or sandwiches on nights we don't feel like cooking.
Option 1: Emeril's essence or chicken rub. We LOVE Emeril's rubs in our house, and he has them for chicken, steak, and fish. Just wash and pat chicken dry; rub with a little olive oil, and then sprinkle with essence or chicken rub. Put in a glass baking dish and bake in a 375-degree oven for about 30 minutes or until chicken is no longer pink.
Option 2: Emeril's marinades! (Yes, we are some of Emeril's best customers.) He also makes excellent marinades, and one we love is the Lemon, Rosemary, and Gahlic (his spelling). Just wash and dry your chicken, place chicken in a Ziploc bag or other marinating container, pour marinade over chicken, and refrigerate for about half an hour. Pour chicken and marinade right into a glass baking dish, and bake (I usually do 30 minutes at 375 degrees).
Option 1: Emeril's essence or chicken rub. We LOVE Emeril's rubs in our house, and he has them for chicken, steak, and fish. Just wash and pat chicken dry; rub with a little olive oil, and then sprinkle with essence or chicken rub. Put in a glass baking dish and bake in a 375-degree oven for about 30 minutes or until chicken is no longer pink.
Option 2: Emeril's marinades! (Yes, we are some of Emeril's best customers.) He also makes excellent marinades, and one we love is the Lemon, Rosemary, and Gahlic (his spelling). Just wash and dry your chicken, place chicken in a Ziploc bag or other marinating container, pour marinade over chicken, and refrigerate for about half an hour. Pour chicken and marinade right into a glass baking dish, and bake (I usually do 30 minutes at 375 degrees).
Spinach salad with andouille dressing
This is an Emeril Lagasse recipe, readily available on the Food Network's public website by searching "andouille dressing". I won't reprint it here due to copyright issues, but you can find it here: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_9224,00.html, or by going to http://www.foodnetwork.com/ and searching for "andouille dressing". You'll see a listing for "Spinach Salad with Andouille Dressing and Three-Nut Crusted Goat Cheese."
I don't personally make the nut-crusted goat cheese because I don't like (and my daughter is allergic to) nuts. Regular ol' goat cheese works just fine for a VERY tasty meal (and the meal's much easier to make that way). My other notes:
1. I don't generally "mix" the salad and onions, I just put some spinach directly in each bowl, top with onions, add goat cheese and dressing. (I often just put some spinach in each of two bowls, add some red onions, season, then add dressing, topping with goat cheese.)
2. Buy ground sausage if you have the option. However, I usually just buy a package of 4 or 5 sausages that are already in links, and then I just slit 2 of the links open and crumble the sausage into the pan to cook. (That way I have another set in the fridge or freezer for the next time.) You'll need to experiment though - not all brands slit or crumble easily!
I don't personally make the nut-crusted goat cheese because I don't like (and my daughter is allergic to) nuts. Regular ol' goat cheese works just fine for a VERY tasty meal (and the meal's much easier to make that way). My other notes:
1. I don't generally "mix" the salad and onions, I just put some spinach directly in each bowl, top with onions, add goat cheese and dressing. (I often just put some spinach in each of two bowls, add some red onions, season, then add dressing, topping with goat cheese.)
2. Buy ground sausage if you have the option. However, I usually just buy a package of 4 or 5 sausages that are already in links, and then I just slit 2 of the links open and crumble the sausage into the pan to cook. (That way I have another set in the fridge or freezer for the next time.) You'll need to experiment though - not all brands slit or crumble easily!
Marinated Salmon
The original recipe, which I think was from www.allrecipes.com is for marinated mahi-mahi. It is absolutely excellent that way, but I've also found that the recipe works well for salmon, and since our local Wegman's grocery store has handy frozen packages of individually-wrapped salmon fillets, we always have some on hand. It's less expensive, is already in our freezer, and tastes just dandy. (It bakes about the same amount of time, regardless of which of those two fish varieties you use, depending on the thickness of the fillets.)
2 Mahi-Mahi (or salmon) fillets
1/2 c. olive oil
1/2 c. soy sauce
1 Tbsp. onion powder
1/2 tsp. pepper
2 cloves garlic, crushed (I also sometimes use the minced garlic that comes in a jar)
1/4 - 1/2 c. finely chopped onion
8 ounces sliced mushrooms
1. In a small bowl, combine all ingredients except fish and mushrooms. Wash fish and place in a large Ziploc bag. Pour marinade over fish and move fish around so marinade covers and surrounds fish as much as possible. Marinate in refrigerator for 1 to 4 hours*.
2. Preheat oven to 350 degrees. Spray a glass casserole dish with cooking spray (I use Pam). Place sliced mushrooms in casserole dish. Pour fish and marinade over sliced mushrooms. Bake in 350-degree oven until fish is flaky (usually about 20 to 25 minutes).
*Note: Do NOT try this with lighter fish varieties (e.g., flounder). Most fish flesh actually breaks down, usually after about 20-30 minutes of marinating. Only use heavy, hearty fish in this recipe.
2 Mahi-Mahi (or salmon) fillets
1/2 c. olive oil
1/2 c. soy sauce
1 Tbsp. onion powder
1/2 tsp. pepper
2 cloves garlic, crushed (I also sometimes use the minced garlic that comes in a jar)
1/4 - 1/2 c. finely chopped onion
8 ounces sliced mushrooms
1. In a small bowl, combine all ingredients except fish and mushrooms. Wash fish and place in a large Ziploc bag. Pour marinade over fish and move fish around so marinade covers and surrounds fish as much as possible. Marinate in refrigerator for 1 to 4 hours*.
2. Preheat oven to 350 degrees. Spray a glass casserole dish with cooking spray (I use Pam). Place sliced mushrooms in casserole dish. Pour fish and marinade over sliced mushrooms. Bake in 350-degree oven until fish is flaky (usually about 20 to 25 minutes).
*Note: Do NOT try this with lighter fish varieties (e.g., flounder). Most fish flesh actually breaks down, usually after about 20-30 minutes of marinating. Only use heavy, hearty fish in this recipe.
Frozen Green Beans
Use any pre-packaged, frozen green beans (or any other vegetable you prefer). Cook according to package directions!
Pork Chops & Rice
This one came from a cookbook, but since it's from Better Homes & Garden's cookbook of 1970, I'm going to take my chances and print it here, at least until their lawyers tell me otherwise! This is one of my favorite meals to make - VERY tasty, VERY easy, and makes great leftovers.
6 pork chops, 3/4 inch thick
salt and pepper to taste
1 1/3 c. uncooked packaged precooked rice (I just use Uncle Ben's Fast & Easy Brown Rice)
1 c. orange juice
1 10.5-ounce can condensed chicken-with-rice soup
1. Preheat oven to 350 degrees.
2. In skillet, brown pork chops on both sides; season with salt and pepper.
3. Place rice in 12 x 7 1/2 x 2-inch baking dish (or something similarly-sized); pour orange juice over rice. Arrange pork chops on rice. Pour chicken soup over all.
4. Cover (I use foil) and bake at 350 degrees for 45 minutes. Uncover; bake 10 minutes.
Serves 6
6 pork chops, 3/4 inch thick
salt and pepper to taste
1 1/3 c. uncooked packaged precooked rice (I just use Uncle Ben's Fast & Easy Brown Rice)
1 c. orange juice
1 10.5-ounce can condensed chicken-with-rice soup
1. Preheat oven to 350 degrees.
2. In skillet, brown pork chops on both sides; season with salt and pepper.
3. Place rice in 12 x 7 1/2 x 2-inch baking dish (or something similarly-sized); pour orange juice over rice. Arrange pork chops on rice. Pour chicken soup over all.
4. Cover (I use foil) and bake at 350 degrees for 45 minutes. Uncover; bake 10 minutes.
Serves 6
Hamburgers & Hot Dogs
This is fairly obvious, and most people probably don't need a recipe, but I thought I'd include how our family makes hamburgers - very tasty:
1/4 to 1/2 lb. uncooked ground beef per person (depending on how big they like their burgers - they WILL cook down!)
1 package of Lipton dry onion soup mix per pound of ground beef
1 tsp. Worcestshire sauce
1 Tbsp. (or so) water
Mix ground beef, soup mix, Worcestershire sauce, and water thoroughly. Make patties according to desired sizes. Cook on grill, in skillet, on griddle, or Foreman grill to desired doneness. Top with any traditional toppings, or for a "gourmet" burger, try crumbled blue cheese over a couple drops of steak sauce.
1/4 to 1/2 lb. uncooked ground beef per person (depending on how big they like their burgers - they WILL cook down!)
1 package of Lipton dry onion soup mix per pound of ground beef
1 tsp. Worcestshire sauce
1 Tbsp. (or so) water
Mix ground beef, soup mix, Worcestershire sauce, and water thoroughly. Make patties according to desired sizes. Cook on grill, in skillet, on griddle, or Foreman grill to desired doneness. Top with any traditional toppings, or for a "gourmet" burger, try crumbled blue cheese over a couple drops of steak sauce.
Garlic-Parmesan Broccoli
This is an Emeril's recipe from the Food Network. You can find it on their public website, http://www.foodnetwork.com/, by searching "garlic-parmesan broccoli", so I won't reprint it here (don't want to be accused of trying to steal anyone's ad revenues!). It'll come up as part of a sea bass recipe. My notes below:
1. Use more broccoli than you think you need - it cooks down!
2. The recipe calls for thinly sliced garlic; I actually prefer minced, not only because it's easier but because it just somehow blends better.
3. I use a little less salt than the recipe calls for, and I love salt...
4. The recipe calls for a pinch of red pepper flakes; I've also used a tap of red/cayenne pepper when I haven't had flakes on hand.
5. I use regular ol' grated parmesan from a can - works just fine.
1. Use more broccoli than you think you need - it cooks down!
2. The recipe calls for thinly sliced garlic; I actually prefer minced, not only because it's easier but because it just somehow blends better.
3. I use a little less salt than the recipe calls for, and I love salt...
4. The recipe calls for a pinch of red pepper flakes; I've also used a tap of red/cayenne pepper when I haven't had flakes on hand.
5. I use regular ol' grated parmesan from a can - works just fine.
Rotini pasta
This could be any pasta you like as a side dish. I chose rotini - my toddler likes the corkscrew style. Boil the pasta according to the package directions and your taste (I prefer slightly more cooked than al dente). When served with a dish like chicken marsala, there's plenty of sauce to use over the pasta, so I just leave the pasta plain.
Chicken Marsala
My husband found this one on the internet, I assume at www.allrecipes.com It's easy and excellent - his favorite chicken dish.
1/4 c. all-purpose flour for coating
1/2 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. ground black pepper
4 skinless, boneless chicken breast halves, pounded to 1/4 in. thick*
4 Tbsps. butter
3 Tbsps. olive oil
1 c. sliced mushrooms
1/2 c. Marsala wine
1/4 c. cooking sherry
*I put chicken in a Ziploc bag, leaving it open but placing a paper towel over it while I pound - minimizes mess, keeps bag from exploding, etc.
1. In a shallow dish or bowl, mix together the flour, salt, oregano, basil, and pepper. (I've also been known to throw in other complementary spices such as marjoram and thyme.) Coat chicken pieces in flour mixture.
2. In a large skillet that has a cover, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. (For safety, I prefer to cook my chicken a little more thoroughly, so I brown on both sides, then turn back to side 1 before adding mushrooms.)
3. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
1/4 c. all-purpose flour for coating
1/2 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. ground black pepper
4 skinless, boneless chicken breast halves, pounded to 1/4 in. thick*
4 Tbsps. butter
3 Tbsps. olive oil
1 c. sliced mushrooms
1/2 c. Marsala wine
1/4 c. cooking sherry
*I put chicken in a Ziploc bag, leaving it open but placing a paper towel over it while I pound - minimizes mess, keeps bag from exploding, etc.
1. In a shallow dish or bowl, mix together the flour, salt, oregano, basil, and pepper. (I've also been known to throw in other complementary spices such as marjoram and thyme.) Coat chicken pieces in flour mixture.
2. In a large skillet that has a cover, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. (For safety, I prefer to cook my chicken a little more thoroughly, so I brown on both sides, then turn back to side 1 before adding mushrooms.)
3. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
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