Friday, December 3, 2010
Asian Turkey Meatballs with Carrot Rice
1 cup long-grain white rice
1 carrot, shredded
3/4 cup fresh breadcrumbs
1 1/2 pounds ground dark-meat turkey or ground pork
3 scallions, white and green parts separated and thinly sliced
1/3 cup chopped fresh cilantro leaves
4 teaspoons fish sauce
4 teaspoons hot-pepper sauce (preferably Sriracha)
4 teaspoons sugar
1 large garlic clove, minced
2 teaspoons vegetable oil
Lime wedges, for serving
Preheat oven to 450 degrees. In a medium saucepan, bring 1 1/2 cups salted water to a boil. Add rice, stir, and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove from heat and top with carrot. Let stand, covered, 5 minutes, then stir in carrot and fluff rice with a fork.
Meanwhile, in a medium bowl, combine breadcrumbs and 3 tablespoons water. Let stand 5 minutes. Add turkey, scallion whites, cilantro, fish sauce, hot-pepper sauce, sugar, garlic, and 1 1/2 teaspoons salt. Gently mix to combine and form into 12 meatballs.
In a large nonstick skillet, heat 1 teaspoon oil over medium-high. In batches, brown meatballs on all sides, 10 minutes total (add up to 1 teaspoon oil as needed). Transfer to a rimmed baking sheet and bake until cooked through, 10 minutes. Serve meatballs with rice, scallion greens, and lime wedges.
Tuesday, November 23, 2010
I also really liked the chili though I was skeptical of the ranch flavoring at first. I cut the recipe in half (which still easily fed 5 of us) and served it with sharp cheddar cheese, green onions and corn bread. Everyone really enjoyed it. I think next time I will add a few more veggies like a green bell pepper and some corn. I'm looking forward to trying the beer bread in the future!
Thank you Carrie and Serena for some flavorful fall food ideas.
Sunday, November 14, 2010
Now for what I did differently (cuz y'all know I can't keep any recipe as written)
for starters I used a pork roast (they are smaller, cheaper, and I was a bit afraid of a sweeter beef so opted for pork thinking it goes great with applesauce anyway)
I did cut the apple concentrate/ juice/ water in half since my roast was much smaller
I kept the same amount of garlic, and soup mix although left my cloves whole and shoved into the slits in the meat.
I also make my own onion soup mix and think that made a big difference, it doesn't have much salt and so the flavors are much more pronounced.
This was fabulous!!!! Sorry for doubting you Serena, I should know better by now!!! I owe you an apology this was yummy.
and did I mention... KATRINA HAD 3RDS of the MEAT??????
Wednesday, November 10, 2010
We love chili in our house, all the time, anytime but especially in the fall. There are so many different ways to make chili that we don't get tired of it. This is our newest find, one we've enjoyed so much that I believe we've ate it 4 times in the last 6 weeks. It's a great recipe to have some friends over with for a casual fall meal. That was how the recipe was introduced to us so that's the way I'm going to publish the recipe, but if your just cooking for your family then just half all the ingredients.
The Bread is what we've been making to go along with this chili but if it looks to overwhelming then just grab a box of Jiffy cornbread and it will still be so good. One great thing about chili is you could tackle the chili in the morning or even the day before and then just do the bread the day your serving the meal.
1lb ground pork
3 packets taco seasoning
2 double packets Buttermilk Ranch Mix (Ranch brand packets for dip, 4 single packets total)
1 bulb garlic minced
1 onion chopped
2 bottles beer (dark preferred but any will do)
4 cans of beans (kidney, pinto whatever you like, we do a combo of kidney, pinto and even black)
4 cans tomato stuff (2 diced, 2 sauce, again this is changeable depending on your likes in the tomato department)
• Brown the onions in butter or oil until soft/brown (3-5 minutes)
• Add minced garlic, stir for .5 - 1 minute
• Remove onion and garlic from pan, set aside
• Add meat to pan, brown over med heat
• Add onions & garlic back to pan
• Add taco seasoning, stir to combine
• Deglaze pan with beer, bring to hard simmer, reduce by half
• Add rest of ingredients, low simmer for at least 15 minutes, or up to 2 hours.
Cheesy Bacon Beer Bread
makes one 9-inch load
Brushing butter on top before baking makes a crisp and flavorful crust. You will need about 1 tablespoon melted butter for brushing the top of the bread.
1 cup shredded Gouda cheese
8 slices bacon, cooked until crisp
2 1/2 cups all purpose flour
3 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon pepper
1 1/4 cups light bodied beer like Budweiser
4 tablespoons unsalted butter
375 degrees rack in middle position. Grease an 8 1/2 by 4 1/2 inch loaf pan.
Combine cheese, bacon, flour sugar, baking powder, salt and pepper in large bowl. Stir in the beer and melted butter and mix until well combined. Pour into the loaf pan, spreading the batter to the corners, and brush lightly with the extra melted butter.
Bake until deep golden brown and a tooth pick come out clean about 40-45 minutes, rotating the pan halfway through baking. Cool bread in pan for 5 minutes, then turn out onto a wire rack. Cool completely and slice as desired (though we never can wait for a complete cooling)
Will do this one again!
Tuesday, November 9, 2010
I love this recipe! I have made chicken strips before and they were so boring and not worth making again. Or they were just good. BUT, I LOVE the dill in this recipe. I really think that the dill is what sets it apart. Although, if you aren't big on dill (like Staci) I can understand why you may not feel the same way but you could add a different herb. Ok so I will change one thing when I make this again. I will use about half of the melted butter. It made my chicken a little soggy. I slightly burned my bread crumbs (I blended up a mixture of white and whole wheat bread and then toasted them in the oven) and I was a bit worried about it but it didn't end up being a problem at all, you couldn't tell. I could tell that Mark liked them a lot because he didn't use any dip and usually he would use catchup with something like this. Anders liked it, too!
Wednesday, November 3, 2010
PS pot roast review coming soon, can't seem to bring myself to make a roast for just 1.5 people to eat.
Wednesday, October 27, 2010
Monday, October 25, 2010
Saturday, October 23, 2010
Uncle Bill’s Chicken Strips
2 pounds skinless, boneless chicken breast halves or tenders
6 tablespoons buttermilk
1 1/2 cups dried bread crumbs
1/3 cup grated Parmesan cheese
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 teaspoons dried dill weed
1/3 cup butter, melted
Preheat oven to 400 degrees F (200 degrees C).
Remove all fat from chicken breasts and cut into 1 inch by 4 inch strips or leave as tenders. In a bowl, whisk together the eggs and buttermilk. In a plastic resealable bag mix together the bread crumbs, grated cheese, garlic powder, salt, pepper and dill weed.
Dip each chicken strips into buttermilk mixture, then into bread crumb mixture (about 4 strips at a time), and toss to coat well. Place strips in a single layer in a 9x13 inch baking dish and drizzle with melted butter. Bake in the preheated oven for 15 minutes or until golden brown, turning once after about 8 minutes of baking time.
Wednesday, October 20, 2010
Pan Seared salmon with shallot and white wine sauceJill Dupleix Sauce Bercy, a classic French sauce of shallots, white wine and parsley, is particularly good with pan-fried fish. Serve with lightly cooked Savoy cabbage, leeks, spring greens or cauliflower, or a mash of parsnip, swede and butternut or King Edward potatoes.
Feeds 4. Takes 25 mins.
4 thick, skin-on fillets of salmon, cod, haddock eg 180g each
1tbsp olive oil
Sea salt and freshly ground black pepper
1tbsp very finely chopped parsley
Squeeze of lemon juice
FOR THE SAUCE
4 shallots, peeled and finely chopped
300ml dry white wine
100ml fish or chicken stock
75g cold unsalted butter, cut into small chunks
Sea salt and ground black or white pepper
In a non-reactive (ie, stainless steel or enamelled) saucepan, melt the butter, add the shallots and cook for five minutes without browning. Add the wine and fish stock, bring to the boil, then lower the heat and allow to bubble and reduce by three-quarters of its volume. With the pan half on and half off the gentle heat, and using a wire whisk, whisk in a few cubes of butter, then a few more, whisking continuously until all the butter is swallowed up by the sauce. Add salt and pepper to taste, and keep the sauce warm while you cook the fish.
Heat a heavy nonstick pan. Rub the skin of the fillets with olive oil, and scatter with salt and pepper. Place skin-side down in the pan and cook over medium heat until the fish is almost cooked. Turn once, season with salt and pepper, and lightly cook the other side.
To serve, place the fish on warmed dinner plates. Add the parsley and a squeeze of lemon juice to the sauce, stir well, and spoon around the fish.
Monday, October 18, 2010
We made the curry together and it was fun! We wondered if we were suppose to use curry paste or dry curry seasoning. Andy thought it should be paste so that's what we used. Once it had simmered a while we both felt it was too tomato-y and needed something to give it some life. I suggested we use the dry curry spice and boy! did that do the trick. Dry curry spice has such a unique nice flavor. As you can see we added carrots and zucchini to ours as well as some left over grilled chicken. It was a hit! Four thumbs up!!
Tuesday, October 5, 2010
4 lbs boneless beef chuck roast
12 oz frozen apple juice concentrate
2 tsp soy sauce
6 cloves garlic, minced
1 cups water
½ cup apple cider
1 (1 oz) envelope dry onion soup mix
4-5 medium-sized red potatoes (I did a bag of gourmet petite Yukon gold potatoes)
2 cups baby carrots (I did reg carrots cut to the size of baby carrots & 3 cups)
1. Preheat oven to 325 degrees F.
2. On a cutting board, take roast and make 4 slits evenly spaced on the top. Spoon garlic into openings.
3. Pour water, apple juice concentrate, and soy sauce into dutch oven/roasting pan. Place roast in the pan and sprinkle onion soup mix over the roast. Carefully ladle liquid mixture over top to moisten, but keeping some of the soup mix on the roast.
4. Cover with aluminum foil/lid and place in oven for 2 hours.
5. After 2 hours, pull out pan and add the washed carrots and potatoes. Cover again and cook for an additional 2 hours or until fork tender. Enjoy!
Note: I cooked mine an additional 3 hours instead of 2 for a total of 5 till the roast was falling apart. Then made a gravy out of the liquid left in the pan.
Tuesday, September 21, 2010
1 1/2 tsp oil
2 Tbls curry (or more if you want)
2 garlic cloves
1 can coconut milk
1 can tomatoe sauce
1 can stewed tomatoes
3 Tbsp sugar
Saute the onion and curry in the oil about three-five minutes until the onion looks soft and clear.
Mix everything else together and simmer. I used my crock pot today after cooking the onions. Just be sure to use really low heat.
**Add cooked chicken (cut up leftovers or saute some breasts), and veggies galore. I have added pineapple too. It is sooo good my kids eat it up.
I serve over brown rice.
Monday, September 20, 2010
Friday, September 17, 2010
* I make the sauce and use it as a marinade for about 30 minutes before cooking and skip the basting step.
* I tend to cook the meat/fish in a "foil pack" on the grill but have also done so in the oven since I prefer my fish to be moist and not have the crispy edges.
*I have used halibut, cod, tilapia, chicken and even a pork chop in this same recipe all turned out fabulous!!!
2 tablespoons butter
2 tablespoons brown sugar
2 cloves garlic, minced
1 tablespoon lemon juice
2 teaspoons soy sauce
1/2 teaspoon ground black pepper
1 (1 pound) halibut steak
1.Preheat grill for medium-high heat.
2.Place butter, brown sugar, garlic, lemon juice, soy sauce, and pepper in a small saucepan. Warm over medium heat, stirring occasionally, until sugar is completely dissolved.
3.Lightly oil grill grate. Brush fish with brown sugar sauce, and place on grill. Cook for 5 minutes per side, or until fish can be easily flaked with a fork, basting with sauce. Discard remaining basting sauce.
Monday, May 24, 2010
So I know we're not officially blogging now, but I thought I'd still throw this out there for the fun of it. I was asked to bring a dessert to a dinner party the other night. It was a sunny, warm day (which is rare in Juneau) and I didn't feel like having to put anything in the oven. Then I found this parfait recipe on Epicurious. The presentation was really nice, and the recipe was quite easy. Definitely a nice summer dessert recipe to have on hand.
Lemon Parfaits w/Rasberries
- 1 1/2 cups chilled whipping cream
- 1 1/4 cups purchased lemon curd (from two 11 1/4-ounce jars) (I think 1 cup would be enough)
- 2 1/2 tablespoons fresh lemon juice
- 2 tablespoons grated lemon peel
- 3 1/2 cups fresh raspberries (from three 1/2-pint baskets)
Using electric mixer, beat cream in large bowl until stiff peaks form. Mix lemon curd, lemon juice and peel in another large bowl to blend. Fold in whipped cream, then 2 1/2 cups raspberries.
Divide lemon mixture among six 8- to 10-ounce wineglasses or dessert cups. Cover and chill until parfaits are cold, at least 30 minutes and up to 1 day.
Sprinkle remaining 1 cup raspberries atop parfaits and serve immediately.
Saturday, May 22, 2010
Monday, May 17, 2010
Wednesday, May 5, 2010
It was my birthday so I was gone all weekend and celebrating lots with friends and dinner parties on the weekend and to the spa on monday for pedicures and lunch with the girls..I just got home last night after work and had much unpacking to do. So again I apologize!
I just made this recipe for a dinner party/potluck fiesta this weekend and with summer in the air and cinco de mayo on the calender here is a fun corn salsa.... especially with the "hint of lime" tortilla chips...mmmmm
1 can diced tomatoes or more (16 oz. petite dice)
1 green pepper
1-3 garlic cloves
1 small or medium onion
cilantro to taste
1 can black beans
1/4 cup balsamic vinegar
Tabasco sauce (optional)
salt and pepper to taste
lime juice (optional)
1 tablespoon sugar
Chop green pepper and onion. Dice garlic. Chop cilantro. Drain/rinse corn. Combine all ingredients.
Saturday, May 1, 2010
Friday, April 30, 2010
Wednesday, April 21, 2010
Tuesday, April 20, 2010
I know it's odd to post like this but was afraid if I commented to Tisha's recipe, no body would see it.
Question: the last line of the recipe says "cover and chill", does this mean that you combine everything at the end and after you chill it you then serve it cold? I am confused. Has anyone got any advise or experience on this recipe yet? Thanks!
Sunday, April 18, 2010
2-3 boneless skinless chicken breasts or pork chops (or tofu)
1 TB cornstarch
1 Tb veggie oil (more for cooking)
1 c. or so of chicken stock
2 Tb soy sauce
1 Tb worcestershire sauce
1/2 tsp chili pepper paste ( this comes in a tube in produce section)
1 small onion (sliced pole to pole)
1 bell pepper (chop into med chunks)
1 large carrot (thin cut on a sharp diagonal to shorten cooking time)
1 stalk celery (chopped on thin diagonal)
1 c. other veggies ( I use whatever is in need of eating in the fridge)
1 c. cashews
Rice to serve with is great!
Slice meat in thin strips and place in a medium bowl. Sprinkle cornstarch over it and the oil. This should make a thin paste over the meat if not adjust starch/oil to coat all meat without being soupy. Let rest while you chop veggies.
Chop all veggies.
Preheat Wok until it is hot. Add about 1 Tb oil to wok and swirl around pan. Add meat to pan but do not stir until the meat easily releases from the pan. When all meat is almost fully cooked add Onions, peppers, celery and carrots. Add a splash of stock to wok as needed to help cook the veggies but it should not be soupy and evaporates quickly. Add your other veggie based on how quickly it cooks. (Zuc. , peas, mushrooms, etc take about 3 minutes. broc, cabbage, cauliflower etc a little longer).
As veggies come to the desired softness for you start to add a little more stock to make a bit of sauce for stirfry. The starch from the meat releases to help thicken the stock. Then add the chili pepper, soy sauce, and worcestershire sauce to stirfry. Just before serving toss in the cashews mix well and serve over rice.
1 lb boneless skinless chicken breasts
2 cups Grape nuts flakes
3/4 c non fat milk
salt and pepper to taste
PAM or spray oil (if you have it)
1 bunch asparagus
1 TB minced garlic fresh or (1/2 Tb dried)
salt and pepper
2 TB sherry
Preheat oven to 425 degrees
pour milk in one shallow bowl and cereal in another. Dip chicken in milk and then in cereal and place on a baking sheet lined with parchment paper. Sprinkle with salt and pepper, and spray lightly with PAM or olive oil spritzer. Bake chicken for 10 minutes and turn oven temp down to 350 degrees and bake until chicken is done (appx. 2o minutes). Remove from oven and let rest 3-5 minutes before cutting into it.
Meanwhile, trim your asparagus and place in a shallow baking dish. drizzle with olive oil. Sprinkle garlic, salt and pepper on top and bake until soft (thin asparagas takes about 10-15 min thick takes about 20-25 minutes). Remove from oven and drizzle the sherry over the top. Be careful the sherry may steam a bit in the hot pan.
I have also made the Orzo recipe that Rachel posted long ago but used quinoa instead of the orzo to go with this meal and thought it went well together.
Monday, April 5, 2010
Chicken & Wild Rice Salad
1/4 cup fig vinegar or white whine vinegar
2 tsp sugar
1 tsp Dijon mustard
1/4 tsp salt
1 garlic clove, minced
2 tbl canola oil
2 cups chicken broth
1.5 cups uncooked wild rice
1 tbl butter
1 lbs skinless, boneless chicken breast (or turkey)(or grilled chicken)
1/4 tsp salt
1/8 tsp black pepper
1 cup chopped celery
1/2 cup shredded carrots
1/3 cup dried cranberries
1/4 cup chopped almonds, toasted
2 tbl minced red onion
1. To prepare dressing, combine first 5 ingredients in a bowl. Gradually add oil, stirring with a whisk until well blended. Cover and chill.
2. Combine broth, rice, and butter in a medium saucepan, bring to a boil. Cover, reduce heat, and simmer 45 minutes or until rice is tender and liquid absorbed (mine took longer than 45 minutes). Remove rice mixture from heat; cool.
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 tsp salt and pepper. Add chicken to pan; cook 8 minutes on each side or until done. Cool; cut into 1/2 inch cubes.
4. Combine cooked rice, chicken, celery, carrots, cranberries, almonds, and red onion in a large bowl. Add dressing; toss gently to coat. Cover and chill.
Yield 6 servings.
Tuesday, March 30, 2010
Monday, March 29, 2010
Tonight I made the lentil recipe and it was really good. I really like all the fresh veggies in it. I didn't alter the recipe at all. Eva made polenta to go along with it and it was a great companion. This recipe will be added to my regulars.
Friday, March 26, 2010
I am selfishly using you to help narrow down my next recipe choice. I also find myself coming back to the blog to get inspiration for dinner and have truly valued this resource!!!! Thank you all and I can't wait to hear what you have to say!
The results were mixed! My biggest problem with the dinner was that there was WAAAAAAAY to much food for the 1.5 of us to eat. I loved the potatoes (I did sub fresh onion for dried minced onion) as did kat. The souffle was not my fav that night. It was okay but lacked some flavor (I did add a cinnamon/sugar/coconut sprinkle I have to top) and the bread was too soft for my liking. Although, I give the recipe HUGE props because the next day I brough it to work and all 3 kids ate it up for lunch and again the next day ASKED for it for their snack (over ice cream I might add).
I will make both again, when we are feeding more people. I think I will also either make a reduced fruit compote/chutney with it or add meat or fruit to it as it bakes. I think it is a great starter recipe and am excited to see what I can build off of it.
and yes, 5 days later we are still eating the potatoes and they are just as yummy!
Monday, March 22, 2010
1 Onion, chopped
2 garlic cloves, crushed
2 carrots, coarsely grated
2 celery stalks, chopped
3 T. olive oil
2/3 C. red lentils
1- 14oz. can chopped tomatoes
2T. tomato paste
2 C. stock
1T. fresh marjoram, chopped or 1t. dried marjoram
salt and ground black pepper
1. In a large saucepan , gently fry the onion, garlic, and celery in the oil for about 5 minutes, until they are soft.
2.Add the lentils, tomatoes, tomato paste, stock, marjoram, and seasoning.
3. Bring the mixture to a boil then partially cover with a lid and simmer for 20 minutes until thick and soft.
Sunday, March 21, 2010
Our guest were set to arrive at 11am...French toast souffle was put together the night before and all went smoothly, the potatoes were in the oven at 9, souffle went in at 10 then at about 10:30 just as i was getting ready to put the bacon in the oven and cook the souffle for another 20-30 min....we heard pop, crack, sizzle.... "what was that?" we ran to the kitchen only to see the heating element in the bottom of the oven sparking and a few small flams. Off when the oven out came all the rest of the food....After we were done scurrying around the kitchen "putting out flames" so to speak and a bit litteral too.
I decided to finish half of the souffle in the microwave and half in the toster oven. Thankfully the potatoes were already all done. First of all, the only alteration I did to the French toast souffle is added in a little cinnamon and pumpkin pie spice to the mixture poured over the bread the night before. I would not reccomending finishing it in the microwave...ever. haha, it was not horrible but was not great either. The half that came out of the toaster oven was delightful. Everyone enjoyed both of the reciepes and we all ate till our hearts content. Over all what could have been a distastor turned out to be a delicious brunch! Thank you ladies.
Wednesday, March 10, 2010
32oz frozen hashbrowns-shredded
1/2 med onion chopped-you can skip this one if for some reason you don't like onions
1 can celary soup
1 can evaporated milk
1/2 pint sour cream
Salt and pepper
Mix everything together and put in a 9/13 greased pan.
Mix 2 cups of corn flakes and 1/4cup melted butter and spread over top. Bake at 350 for about and hour!
Hope you all enjoy this and again sorry i'm so late on getting up! But it is the story of my life!
Tuesday, March 9, 2010
Saturday, March 6, 2010
I followed the recipe exactly and liked how the bread came out. When it came to frying them in the pan I didn't have so much luck. I couldn't seem to get little enough oil. Ultimately I ended up doing the last piece (my piece) in the pan without oil. I liked that the best. So when I get the rest of them out of the freezer next week I think I'll just heat them in the pan without the oil.
The chicken!!! Oh Man, the chicken was delicious! I sliced fat slices of red onion and red pepper and put them on the grill as I was grilling the chicken (I used breast meat). They added so much to the experience. I made a green Greek salad and served tzaziki sauce for the sandwiches. Everyone loved the meal. Andy called in the middle of our dinner and was so jealous he wasn't eating yummy Greek food but sandy Brit food! (HaHaHa) I'll have to make it again in July!
PS: I am making the entire meal again this week when my dad visits!
Everyone loved it. I liked it. It was good. By the end of my piece it was too much cream cheese flavor. My friend Ellen suggested baking sliced apples in it and I agree. My idea was sliced fresh strawberries spooned over top. My kids loved it and ate more than any adult at the table! All-in-all it was a hit but I won't make it all the time, just occasionally.
Monday, March 1, 2010
Monday, February 22, 2010
I have carried this recipe around in a binder of recipes for the last 5 years! I've always wanted to try it but for whatever reason never pulled it out. Thought a breakfast/brunch dish would be a fun and different change. I'm planning on making this for the family this Saturday and serving it with chicken apple sausages from a local butcher.....along with a big cup of coffee!! Oh, and this is a Cooking Light recipe so a little less guilt if its good enough to go for a second slice!
A firm white bread produces the best texture in this make-ahead breakfast casserole. (Love that its make ahead!!)
Yield: 12 servings (serving size: 1 slice of souffle and 1 tablespoon maple syrup)
- 10 cup (1-inch) cubed sturdy white bread (such as Pepperidge Farm Hearty White, about 16 (1-ounce) slices)
- Cooking spray
- 1 (8-ounce) block 1/3-less-fat-cream cheese, softened
- 8 large eggs
- 1 1/2 cups 2% reduced-fat milk
- 2/3 cup half-and-half
- 1/2 cup maple syrup
- 1/2 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- 3/4 cup maple syrup
Place bread cubes in a 13 x 9-inch baking dish coated with cooking spray. Beat cream cheese at medium speed of mixer until smooth. Add eggs, 1 at a time, mixing well after each addition. Add milk, half-and-half, 1/2 cup maple syrup, and vanilla, and mix until smooth. Pour cream cheese mixture over top of bread; cover and refrigerate overnight.
Preheat oven to 375°.
Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Bake at 375° for 50 minutes or until set. Sprinkle the souffle with powdered sugar, and serve with maple syrup.
Many of the reviewers of this recipe added cinnamon to the top and even to the cream cheese, so if you like cinnamon you may want to do that. Also I'd encourage the use of real maple syrup as well. Happy Cooking!
I made the greek inspired chicken tonight. The whole meal was delish! I did it a little different and cheated a bit. I decided to cut the chicken up and skewer it shish ka bob (know thats not right spelling just looks funny) style with veggies. Then purchased locally made pita bread which we then stuffed with the veggies and chicken and topped with tzatziki sauce. Served it with a greek salad and with some couscous as well as hummus on the side for dipping extra bread in. Yum Yum! I would like to try the home made flat bread next time. Will be making this again!
Saturday, February 20, 2010
A few things: I used all dried herbs on the chicken because I didn't want to spend the money this time. I know that it would have tasted completely different (and better) with fresh. Also, we didn't have our BBQ set up yet because we just moved so I broiled it. Again, it was really good but I know it would have been so much better grilled. My pita bread was tough and that was disappointing. Any hints? I might have left it in the oven a little too long. The thing that I enjoyed most about this meal was eating it all together. I just love how good the flavors meld in Greek food! YUMM!
Monday, February 15, 2010
The pita bread was really easy to make! Of course, my sister was visiting so she was able to help me roll (or toss) the pita dough into rounds, which cut down on the prep time. We accidentally made a few of the pitas too thick, but in general they turned out great - and held together quite well. And of course we fealt like domestic goddesses at having made them from scratch.
We grilled red onions and peppers in addition to the chicken, and served feta cheese and tzatziki sauce on the side. All in all a great Greek meal. Thank you, Rachel!
Saturday, February 6, 2010
A few weeks ago I met a new friend and she had the kids and me over for dinner. She made an amazing Greek meal! So, thanks to Darla for sharing her recipes! I am only going to include two recipes for the official submission but highly recommend you serve this with tzatziki sauce and a fresh green Greek salad (lettuce, spinach, feta, kalamata olives, tomato, cucumber, etc.)
As the Greeks say, “Kali Orexi!”
Pita Bread (Courtesy of www.greekfood.about.com)
• 1 tablespoon active dry yeast
• 1 tablespoon of sugar
• 1/2 cup of warm water
• 4 cups of bread flour
• 2 teaspoons of salt
• 1 cup of warm water
• 1 tablespoon of olive oil
Dissolve in the yeast and sugar in 1/2 cup of warm water and set aside, covered, for 15 minutes. Dissolve salt in the remaining 1 cup of warm water.
In a large mixing bowl, add flour and make a well in the center. Add yeast mixture and salt water. Knead with hands for 10 minutes in the bowl. Add olive oil and continue to knead until all oil is absorbed. Shape into a ball in the bowl, cover, and place in a warm area to rise until doubled in volume, approximately 1 1/2 to 2 hours. Punch down the dough and knead for 5 minutes more.
Preheat oven to 350°F (175°C), and lightly oil baking sheets.
Take pieces of dough slightly larger than an egg and roll out on a floured surface to a thickness of 3/8 to 1/4 inch. (For larger or smaller pita bread pieces, take more or less dough). Prick the bread with a fork in several places.
Place on baking sheets and bake at 350°F (175°C) on the lowest oven rack for 2-3 minutes, then turn the pitas over and bake for another 2-3 minutes. Remove from oven and place on a tray covered with a clean dishtowel, with another clean towel on top. When thoroughly cooled, pitas can be stored in plastic bags in the refrigerator, or frozen.
Before using, brown in a lightly oiled frying pan for a few minutes until browned on both sides.
Grilled Chicken, Serves 8 (Courtesy of www.allrecipes.com)
*Darla added onion and red pepper and also just used boneless skinless chicken cut into strips.
• 1/2 cup olive oil
• 3 cloves garlic, chopped
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh oregano
• 2 lemons, juiced
• 1 (4 pound) chicken, cut into pieces
In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
Preheat grill for high heat.
Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.
Wednesday, January 27, 2010
Alright, I've updated the calendar for our new round. However, I was wondering if Sunday is still a good day for us to post our recipes because it seemed some of us where late with their recipe post this last round. Let me know.
Looking forward to several more new recipes! Happy Cooking!
Sunday, January 24, 2010
Thursday, January 21, 2010
We were two for one tonight and followed the Brown Rice Salad with the Pad Thai which you can tell from the title we did with chicken. Loved how quick this cooked up! We took Staci's advice and precooked our noodles in the microwave. We decided maybe for us 3mins would have been better then 5 because once we added them in with the food and cooked it all up it got a bit mushy by serving time. We also doubled the sauce as we had quite a bit of noodles and chicken. We did a store bought sauce and could only find one with plum and ginger. We actually ended up dumping even more of the sauce in beyond what the recipe called for as it seemed to be lacking the kick we were hoping for.
Chicken Pad Thai is one of my favorite foods and it was fun to try it at home. I thought it was good and will try again this time watching the length of time the noodles cook and maybe trying to find a different sauce....maybe even doing it from scratch.
So Nikki and I made this tonight and I loved how quick and easy it was. We decided to go vegetarian. We actually did not have mushrooms, they got forgotten off the grocery list as did the avocados. I think I would have loved the flavor of the avocados with this and think I'll do it again just to try it. Nikki is not an avocado fan so she did not miss them. I'm not a mushroom fan so didn't miss those. We both could see where Tishas suggestion of more veggies would be good. I'm wondering if I'll like it even more tomorrow cold instead of with the rice warm. This is something that unfortunately most of the rest of my family and Nikkis would not be to into but we could see making it for lunch over a couple of days for ourselves and maybe getting the kiddos to eat it that way. Good pick Tisha!
Friday, January 15, 2010
So are we up for another round or what!? Talk about a slow start to the year. In actuality, I know it hasn't really been a slow start for some of us - it's been BUSY! We have babies due this year, my husband is residing in Afghanistan for the first HALF of the year, what else? Let's catch up with everyone and converse about this next round. What do you want to do? How (if different) you want to do things? I am looking forward to hearing from everyone! :)
Tuesday, January 5, 2010
Just thought i would share....
pot roast (close to 3lbs)
put in a stainless steel pan (my grandma has found pot roast turns out best in a stainless steel dutch oven pan in the oven) I agree!
2 cans low sodium mushroom soup
2-3 packets herb-ox low sodium beef broth with equal amts of water (2-3 cups)
1 bag baby carrots
5 cloves garlic
1 pack of baby portabella mushrooms sliced
(these three items all sauteed in some olive oil and i used a lil porchini olive oil)
salt and pepper to taste
(note: there should be enough liquid in there by the time your done to totally submerse your roast...
cook on 325 for about 4-5 hours or untill it is literally falling apart. mmmm
pull out meat and carrots with a strainer if you have too or a slotted spoon.
and thicken the gravy on the stove top.
It was a big hit and we served roasted potatoes, someone also brought mashed.
Enjoy, if try it
HAPPY NEW YEAR LADIES!!