Showing posts with label Foodie Friday. Show all posts
Showing posts with label Foodie Friday. Show all posts
6.12.2009
Foodie Friday.
I have only been in the kitchen to make cereal, sandwiches and salads lately, so I don't have a crazy good recipe for you. But I have found, thanks to Dad, these great little peanut butter bars. I usually have one mid-morning to get over that hunger that sets in at about 11 AM. They are made by Nature Valley and are called Sweet & Salty Nut Granola Bars. The only flavor I have tried is the Peanut, but I think there is an Almond and maybe one or two others. If y'all are looking for a great little pick-me-up snack that has a reasonable amount of calories (170 to be exact), get these bars! Here is a picture to supplement your imagination:
5.29.2009
Dude. I'm Boring.
Yeah, sorry about the lack of posts. Nothing has been going on in my life. The Orlando job I referred to in this post? Probably not going to happen. They needed someone ASAP and it would have taken me 4-6 weeks to get down there. So, I'm back on the hunt. Good thing they didn't even offer it 'cause I got no help from my blog people. Ha...only kidding...I know it is my own fault I don't have readers. I blog sporadically and usually about nothing. Who wants to keep up with that?
I noticed recently that it is about time for my blog-o-versary? It will be one wonderful year on June 18!
In other news, Navy Boy gets back in about a week! I think he will have a week here in NC then have to go down to FL where flight school is, and then may or may not come back up here for a few months. Sigh. The military is so uncertain, it drives me crazy! I'll definitely have to blog about his return. I'm already a little nervous. What is the interaction going to be like? Awkward? Is he still going to like me as much as he did before he left?
No Foodie Friday today, people. I haven't been cooking that much because I'm trying to eat all healthy. And yes, I realize you can be creative and healthy, but I'm just not there yet. But I have been catching some DANK recipes on Food Network this week. If you didn't know, it was Grilling Week, so there has been burgers, ribs, and chicken galore! Hopefully I will try one of the recipes out next week and have a FF for you then.
Have a great weekend y'all!
I noticed recently that it is about time for my blog-o-versary? It will be one wonderful year on June 18!
In other news, Navy Boy gets back in about a week! I think he will have a week here in NC then have to go down to FL where flight school is, and then may or may not come back up here for a few months. Sigh. The military is so uncertain, it drives me crazy! I'll definitely have to blog about his return. I'm already a little nervous. What is the interaction going to be like? Awkward? Is he still going to like me as much as he did before he left?
No Foodie Friday today, people. I haven't been cooking that much because I'm trying to eat all healthy. And yes, I realize you can be creative and healthy, but I'm just not there yet. But I have been catching some DANK recipes on Food Network this week. If you didn't know, it was Grilling Week, so there has been burgers, ribs, and chicken galore! Hopefully I will try one of the recipes out next week and have a FF for you then.
Have a great weekend y'all!
5.22.2009
Foodie Friday!
Here are a couple more recipes from my Cinco de Mayo a couple of weeks ago:
Guacamole
Ingredients:
3 ripe avocados
2 limes, juiced
1 sm-med tomato, seeded & diced
1 sm white or yellow onion, minced
1 sm jalapeno, seeded & minced
1 lg. clove garlic, minced
1/4 c. cilantro, chopped
S&P
Method:
Remove flesh from avocados (let me know if you need a tip on this - but I think pretty much everyone has seen it done on Food Network), combine with lime juice, onion, jalapeno, garlic and S&P. Mash together with hand held potato masher, or put in food processor/blender if you don't like chunks. Fold in tomato and cilantro.
Grilled Corn Salsa (courtesy of Michael Chiarello)
Ingredients:
10 large ears corn, husked
1/3 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
8 vine-ripened tomatoes, about 1 pound total
1 cup diced red onion, 1/4-inch dice
4 tablespoons red wine vinegar, or more to taste
1/2 cup julienne fresh basil leaves
Method:
Brush the corn liberally with olive oil and season well with salt and pepper. Grill, turning every few minutes, until light gold all over and cooked, about 12 minutes. Let cool and cut off the kernels. Discard the cobs.
Core the tomatoes and cut a small X on the bottom of each. Brush with olive oil, season with salt and pepper, and place on the grill, X side down, away from direct heat. Cover the grill and cook until the tomatoes begin to soften but are not cooked all the way through (or they will melt through the grate!), about 15 minutes. Set aside until cool enough to handle, then peel. Cut the tomatoes in half crosswise and squeeze out the juice and the seeds through a sieve into a bowl. Reserve the juices and chop the flesh.
Put the onions in the non-reactive medium bowl and toss with 2 tablespoons of the vinegar. Let marinate until the color changes, about 10 minutes.
Add the chopped tomatoes, reserved tomato juice, onions, basil, and 1/3 cup olive oil to the corn. Toss well. Taste for seasoning and adjust with salt, pepper, and remaining vinegar.
Serve with tortilla chips or as a topping for tacos.
MY INPUT: I made this and used only 1/2 of the corn and only 1/2 of the tomatoes, and it still made a TON. The tomatoes put off a lot of juice, too, so based on how watery you want your salsa, you probably won't need it all. He says it is best eaten the same day, but we ate it for at least 2-3 days after we made it (refridgerated, of course). If you want it to keep longer, I would just suggest adding the basil as you go, rather than all at once to prevent it from browning.
ENJOY!
Guacamole
Ingredients:
3 ripe avocados
2 limes, juiced
1 sm-med tomato, seeded & diced
1 sm white or yellow onion, minced
1 sm jalapeno, seeded & minced
1 lg. clove garlic, minced
1/4 c. cilantro, chopped
S&P
Method:
Remove flesh from avocados (let me know if you need a tip on this - but I think pretty much everyone has seen it done on Food Network), combine with lime juice, onion, jalapeno, garlic and S&P. Mash together with hand held potato masher, or put in food processor/blender if you don't like chunks. Fold in tomato and cilantro.
Grilled Corn Salsa (courtesy of Michael Chiarello)
Ingredients:
10 large ears corn, husked
1/3 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
8 vine-ripened tomatoes, about 1 pound total
1 cup diced red onion, 1/4-inch dice
4 tablespoons red wine vinegar, or more to taste
1/2 cup julienne fresh basil leaves
Method:
Brush the corn liberally with olive oil and season well with salt and pepper. Grill, turning every few minutes, until light gold all over and cooked, about 12 minutes. Let cool and cut off the kernels. Discard the cobs.
Core the tomatoes and cut a small X on the bottom of each. Brush with olive oil, season with salt and pepper, and place on the grill, X side down, away from direct heat. Cover the grill and cook until the tomatoes begin to soften but are not cooked all the way through (or they will melt through the grate!), about 15 minutes. Set aside until cool enough to handle, then peel. Cut the tomatoes in half crosswise and squeeze out the juice and the seeds through a sieve into a bowl. Reserve the juices and chop the flesh.
Put the onions in the non-reactive medium bowl and toss with 2 tablespoons of the vinegar. Let marinate until the color changes, about 10 minutes.
Add the chopped tomatoes, reserved tomato juice, onions, basil, and 1/3 cup olive oil to the corn. Toss well. Taste for seasoning and adjust with salt, pepper, and remaining vinegar.
Serve with tortilla chips or as a topping for tacos.
MY INPUT: I made this and used only 1/2 of the corn and only 1/2 of the tomatoes, and it still made a TON. The tomatoes put off a lot of juice, too, so based on how watery you want your salsa, you probably won't need it all. He says it is best eaten the same day, but we ate it for at least 2-3 days after we made it (refridgerated, of course). If you want it to keep longer, I would just suggest adding the basil as you go, rather than all at once to prevent it from browning.
ENJOY!
5.15.2009
Foodie Friday!
One recipe from Cinco de Mayo (others will follow next week):
Chicken Enchiladas (original recipe thanks to Rachel Ray, but I've tweaked it somewhat)
Ingredients:
4 c. chicken broth
4 pieces boneless, skinless chicken breasts
1 bay leaf
1 spring fresh oregano (or 1 tsp. dried)
1 large onion, chopped
1 sm. can tomato paste (6 oz I think?)
2 tsp. chili powder
1 tsp. cumin
2 1/2 c mexican blend shredded cheese
Pkg. small corn tortillas
Salt & Pepper (if needed)
Sauce:
4 c. tomato sauce
1 tsp. ground cayenne
1/4 tsp. cinnamon
2 tsp. chili powder
Method:
Bring chicken broth to a boil and add onion, oregano, bay then chicken. Cook about 10-12 mins. or until chicken is cooked through. Bring chicken to cutting board and let cool. Remove onion from broth (with slotted spoon or strainer-but save some of the liquid!) and place in a separate bowl and add tomato paste, chili powder, cumin. Use two forks to shred chicken and place in bowl with other ingredients. Add some of cooking liquid if mixture is dry (I usually use about 1 c). Season with S&P, if needed.
While chicken is cooking, combine all sauce ingredients in small sauce pot and warm through. Place tortillas (I usually need 8-12) in paper towel and warm in microwave.
Preheat broiler. Spoon about 2-3 tbl. chicken mixture in each tortilla and place seam side down in large casserole dish. Repeat until chicken mixture is gone. Pour sauce mixture over entire dish and then cover with cheese. Put under broiler for about 5 mins. or until cheese is melted.
ENJOY!
Chicken Enchiladas (original recipe thanks to Rachel Ray, but I've tweaked it somewhat)
Ingredients:
4 c. chicken broth
4 pieces boneless, skinless chicken breasts
1 bay leaf
1 spring fresh oregano (or 1 tsp. dried)
1 large onion, chopped
1 sm. can tomato paste (6 oz I think?)
2 tsp. chili powder
1 tsp. cumin
2 1/2 c mexican blend shredded cheese
Pkg. small corn tortillas
Salt & Pepper (if needed)
Sauce:
4 c. tomato sauce
1 tsp. ground cayenne
1/4 tsp. cinnamon
2 tsp. chili powder
Method:
Bring chicken broth to a boil and add onion, oregano, bay then chicken. Cook about 10-12 mins. or until chicken is cooked through. Bring chicken to cutting board and let cool. Remove onion from broth (with slotted spoon or strainer-but save some of the liquid!) and place in a separate bowl and add tomato paste, chili powder, cumin. Use two forks to shred chicken and place in bowl with other ingredients. Add some of cooking liquid if mixture is dry (I usually use about 1 c). Season with S&P, if needed.
While chicken is cooking, combine all sauce ingredients in small sauce pot and warm through. Place tortillas (I usually need 8-12) in paper towel and warm in microwave.
Preheat broiler. Spoon about 2-3 tbl. chicken mixture in each tortilla and place seam side down in large casserole dish. Repeat until chicken mixture is gone. Pour sauce mixture over entire dish and then cover with cheese. Put under broiler for about 5 mins. or until cheese is melted.
ENJOY!
5.01.2009
Foodie Friday
Foodie Friday! Woo! And y'all...I LOVE this one. It is Ina Garten's BBQ sauce that she uses to put on Chicken. But I guess you could really put it on anything you would normally put BBQ sauce on (pork chops, tenderloin, ribs, etc). I make a big batch and use it throughout the week since I am only cooking for one.
BBQ Sauce
Ingredients:
1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1/2 cup vegetable oil
1 cup tomato paste (10 ounces)
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes
Method:
In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.
FYI: I took this right from foodnetwork.com. But I just had to spread the word because it is DELICIOUS!
BBQ Sauce
Ingredients:
1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1/2 cup vegetable oil
1 cup tomato paste (10 ounces)
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes
Method:
In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.
FYI: I took this right from foodnetwork.com. But I just had to spread the word because it is DELICIOUS!
4.10.2009
Foodie Friday
I forgot to write the recipe down before I came to work, but I made some kick-ass homemade Cesar salad dressing this weekend. I'll give it a stab and make an update announcement if it changes once I look at the recipe again:
Cesar Salad Dressing
Ingredients:
2 eggs
3 tsp. anchovy paste
4 tbl. lemon juice
1 lg. clove garlic
4 tbl. EVOO
1/2 tsp. Worcestershire
1 tsp. dijon mustard
S&P
Method:
In a double boiler, mix the egg, anchovy paste, garlic and Worcestershire. Keep mixing it or else the egg will scramble. Leave it over the double boiler for a couple of mins to cook the egg enough and melt the anchovy paste. Take off and let cool before adding the lemon juice and EVOO.
I put this over some fresh romaine, grated Parmesan, homemade garlic croutons and boiled shrimp:
Boiled Shrimp
Ingredients:
1 lb (usually makes 3 salads for me) of med-large raw, easy-peel shrimp
Old Bay seasoning
Method:
Boil water in a large pot. Throw in a few tbl. Old Bay and shrimp. Cook shrimp until pink and curled into a C. Drain, and put on a tbl. or two more of Old Bay. Peel and add to your salad or enjoy plain with some cocktail sauce and coleslaw or other side.
Garlic Croutons
Ingredients:
Loaf country white bread
2 cloves garlic (cut in half)
EVOO
Method:
Preheat broiler. Slice bread into 1 in. slices and drizzle EVOO on each side. Broil until golden brown (watch out, they burn super fast) and then rub the garlic halves (WHILE THE BREAD IS STILL HOT) over each piece. Cut into 1 in. cubes. YUM.
UPDATE: See added ingredient to cesar dressing!
Cesar Salad Dressing
Ingredients:
2 eggs
3 tsp. anchovy paste
4 tbl. lemon juice
1 lg. clove garlic
4 tbl. EVOO
1/2 tsp. Worcestershire
1 tsp. dijon mustard
S&P
Method:
In a double boiler, mix the egg, anchovy paste, garlic and Worcestershire. Keep mixing it or else the egg will scramble. Leave it over the double boiler for a couple of mins to cook the egg enough and melt the anchovy paste. Take off and let cool before adding the lemon juice and EVOO.
I put this over some fresh romaine, grated Parmesan, homemade garlic croutons and boiled shrimp:
Boiled Shrimp
Ingredients:
1 lb (usually makes 3 salads for me) of med-large raw, easy-peel shrimp
Old Bay seasoning
Method:
Boil water in a large pot. Throw in a few tbl. Old Bay and shrimp. Cook shrimp until pink and curled into a C. Drain, and put on a tbl. or two more of Old Bay. Peel and add to your salad or enjoy plain with some cocktail sauce and coleslaw or other side.
Garlic Croutons
Ingredients:
Loaf country white bread
2 cloves garlic (cut in half)
EVOO
Method:
Preheat broiler. Slice bread into 1 in. slices and drizzle EVOO on each side. Broil until golden brown (watch out, they burn super fast) and then rub the garlic halves (WHILE THE BREAD IS STILL HOT) over each piece. Cut into 1 in. cubes. YUM.
UPDATE: See added ingredient to cesar dressing!
4.03.2009
Foodie Friday
Well I haven't been very creative since the last Foodie Friday and have no new recipes for y'all but I thought I point out this instead:
It is a 'Personalized Recipe & Entertaining Journal' from Williams-Sonoma. This thing is SWEET! You can put recipe cards, print out, menus, notes, clippings, and whatever else in this book! There are labels, envelopes and best of all you can PUT YOUR MONOGRAM ON IT! I'm a huge fan of monogramming anything and everything, so this little diddy is on my top 3 most wanted things for my birthday. I really hope I get this from my parents, but if not, I'm just going to go buy it for myself! It is only $60 and would be so worth it. Right now, I have recipes strewn all over the place: in cook books, drawers and in my head. This book is just what I need to get organized and start recording timeless recipes that I don't want to forget.
Here is a link in case you want to read up on it a little more (or buy it for my birthday HAHA!):
Have a great weekend y'all!
3.27.2009
Foodie Friday
I stole this one from Rachael Ray, but it is DA BOMB. Is that not cool anymore? Oh...shit.
Inside-Out Bacon Cheeseburgers
Ingredients:
1 1/3 lb. ground beef
2 tbl. steak seasoning (McCormick's Montreal is my fave)
5 pieces of bacon, cooked & chopped
1/3 c shredded cheese
2 tbl. Worcestershire sauce
4 hamburger buns
*and any other ingredients you normally like on your burgers (lettuce, tomato, onion, etc.)
Method:
Mix the beef with the steak seasoning and Worcestershire and let rest. Cook the bacon until crisp and chop then mix it with the cheese (add more cheese depending on how you like your bacon:cheese ratio). Heat your grill or grill pan to medium high (or high - I mean I'm sure you have made burgers before, whatever works for you). Pat out the patties into 4 discs and make sort of a well in the center of each (put the patty in your hand and form it around a cupped hand). Pile about 1-2 tbl of the bacon/cheese mixture in the middle and then form the rest of the patty around it. Make sure none of the cheese/bacon is coming out of the sides (it should be completely surrounded by the beef). Grill those bad boys up to your desired done-ness (it usually takes mine 15-20 mins, I like them well done).
Rachael also suggests you make a roasted green onion mayo. It is delicious, take about 5 green onions and roast them on the grill for a couple of mins. while the burgers are cooking. Bring them in and combine with about 1/2-3/4 c. mayo and a teaspoon of cumin. Process in the food processor or blender. Use this as a spread for your burgers or any sandwich during the week.
ENJOY!
Inside-Out Bacon Cheeseburgers
Ingredients:
1 1/3 lb. ground beef
2 tbl. steak seasoning (McCormick's Montreal is my fave)
5 pieces of bacon, cooked & chopped
1/3 c shredded cheese
2 tbl. Worcestershire sauce
4 hamburger buns
*and any other ingredients you normally like on your burgers (lettuce, tomato, onion, etc.)
Method:
Mix the beef with the steak seasoning and Worcestershire and let rest. Cook the bacon until crisp and chop then mix it with the cheese (add more cheese depending on how you like your bacon:cheese ratio). Heat your grill or grill pan to medium high (or high - I mean I'm sure you have made burgers before, whatever works for you). Pat out the patties into 4 discs and make sort of a well in the center of each (put the patty in your hand and form it around a cupped hand). Pile about 1-2 tbl of the bacon/cheese mixture in the middle and then form the rest of the patty around it. Make sure none of the cheese/bacon is coming out of the sides (it should be completely surrounded by the beef). Grill those bad boys up to your desired done-ness (it usually takes mine 15-20 mins, I like them well done).
Rachael also suggests you make a roasted green onion mayo. It is delicious, take about 5 green onions and roast them on the grill for a couple of mins. while the burgers are cooking. Bring them in and combine with about 1/2-3/4 c. mayo and a teaspoon of cumin. Process in the food processor or blender. Use this as a spread for your burgers or any sandwich during the week.
ENJOY!
3.20.2009
Foodie Friday
I've been incredibly MIA on these posts, so I'll give you two today:
1) My favorite snack (and healthy, too!):
Ingredients:
Toasted walnuts
Dried cherries
Method:
I usually like to eat two walnut halves with one dried cherry, so depending on how much you want to make, just do a 2:1 ratio (walnuts to cherries). Toast the walnuts in a pan on low-medium low until you can just smell them. Mix up in a bag with the cherries and ENJOY!
This particular combination is my favorite, but you can substitute any nut/dried fruit...be creative!
2) My new favorite easy dinner or lunch: Egg Salad Wrap (1 serving)
Ingredients:
2 hard boiled eggs, chopped with one yolk removed
1 1/2 teaspoons mayo
1/2 teaspoon mustard (any kind)
1 teaspoon chives, chopped
1/4 red bell pepper, sliced thin
1-2 thin slices red onion
1 large leaf romaine, torn into large pieces
1 9-inch whole wheat wrap
S&P
Method:
I generally find the best way to boil eggs is cover them with water, cover, bring to a boil, turn the heat off, but leave on the burner and wait 15 mins. While you are waiting, combine the mayo, mustard, chives and S&P in a small bowl - refrigerate. Chop the onion, bell pepper and lettuce. Microwave wrap for 30 seconds and then stack the veggies on the wrap. Once the eggs are done, peel, discard one yolk, chop the rest and combine with mayo mixture. Put on top of veggies, wrap it up and ENJOY!
I got this egg salad idea from Ellie Kreiger's cookbook. I think it is around 235 calories and has tons of good stuff in it!
Have a great weekend y'all!
1) My favorite snack (and healthy, too!):
Ingredients:
Toasted walnuts
Dried cherries
Method:
I usually like to eat two walnut halves with one dried cherry, so depending on how much you want to make, just do a 2:1 ratio (walnuts to cherries). Toast the walnuts in a pan on low-medium low until you can just smell them. Mix up in a bag with the cherries and ENJOY!
This particular combination is my favorite, but you can substitute any nut/dried fruit...be creative!
2) My new favorite easy dinner or lunch: Egg Salad Wrap (1 serving)
Ingredients:
2 hard boiled eggs, chopped with one yolk removed
1 1/2 teaspoons mayo
1/2 teaspoon mustard (any kind)
1 teaspoon chives, chopped
1/4 red bell pepper, sliced thin
1-2 thin slices red onion
1 large leaf romaine, torn into large pieces
1 9-inch whole wheat wrap
S&P
Method:
I generally find the best way to boil eggs is cover them with water, cover, bring to a boil, turn the heat off, but leave on the burner and wait 15 mins. While you are waiting, combine the mayo, mustard, chives and S&P in a small bowl - refrigerate. Chop the onion, bell pepper and lettuce. Microwave wrap for 30 seconds and then stack the veggies on the wrap. Once the eggs are done, peel, discard one yolk, chop the rest and combine with mayo mixture. Put on top of veggies, wrap it up and ENJOY!
I got this egg salad idea from Ellie Kreiger's cookbook. I think it is around 235 calories and has tons of good stuff in it!
Have a great weekend y'all!
2.04.2009
Foodie Friday (on Wednesday)
One of my favorite wintertime meals is, of course, a big bowl of steamy-hot soup. Rachael Ray brought me this little pot of heaven:
Chicken in A Pot, No Pie (I've made a few minor changes to the recipe on Food Network based on what I like)
Ingredients:
1 tablespoon extra-virgin olive oil
2 tablespoons butter, cut into pieces
2 starchy potatoes, skin left on and diced (think relatively small dice - it has to fit on your spoon!)
1 medium onion, chopped
2 ribs celery with leafy green tops, finely chopped
2 carrots, peeled and diced
1 bay leaf
Salt and pepper
1 teaspoon poultry seasoning
3 tablespoons all-purpose flour
6 cups chicken stock
1 1/2 pounds chicken tenders, chopped
1 small bunch pencil asparagus, trimmed and cut into 1/4-inch pieces
1 cup frozen peas
Method:
Heat a large soup pot over medium high heat. Add extra-virgin olive oil and butter. Melt butter into oil then add the potatoes, onions, celery and carrots, adding them to the pot as you chop them. Add bay leaf and season veggies with salt, pepper and poultry seasoning, cook 5 to 6 minutes to soften them a bit. Add flour and cook another minute then add stock and put a lid on the pot and raise heat to bring to a quick boil. Slide in chicken and cook 5 minutes. Stir in asparagus and cook 3 minutes more. Turn off heat and add the peas. Stir to combine and adjust salt and pepper, to your taste.
Enjoy!
Chicken in A Pot, No Pie (I've made a few minor changes to the recipe on Food Network based on what I like)
Ingredients:
1 tablespoon extra-virgin olive oil
2 tablespoons butter, cut into pieces
2 starchy potatoes, skin left on and diced (think relatively small dice - it has to fit on your spoon!)
1 medium onion, chopped
2 ribs celery with leafy green tops, finely chopped
2 carrots, peeled and diced
1 bay leaf
Salt and pepper
1 teaspoon poultry seasoning
3 tablespoons all-purpose flour
6 cups chicken stock
1 1/2 pounds chicken tenders, chopped
1 small bunch pencil asparagus, trimmed and cut into 1/4-inch pieces
1 cup frozen peas
Method:
Heat a large soup pot over medium high heat. Add extra-virgin olive oil and butter. Melt butter into oil then add the potatoes, onions, celery and carrots, adding them to the pot as you chop them. Add bay leaf and season veggies with salt, pepper and poultry seasoning, cook 5 to 6 minutes to soften them a bit. Add flour and cook another minute then add stock and put a lid on the pot and raise heat to bring to a quick boil. Slide in chicken and cook 5 minutes. Stir in asparagus and cook 3 minutes more. Turn off heat and add the peas. Stir to combine and adjust salt and pepper, to your taste.
Enjoy!
1.23.2009
In Light of this Week's Snow
This recipe is totally fabricated and I made it up after a day of drinking and playing in the snow...but somehow it turned out DELICIOUS!
Snow Cream
Ingredients:
8 cups snow
2 tbl. vanilla extract
2-3 c milk
1/2 c powdered sugar
Method:
Throw it all in a big pot and stir.
Obviously, these measurements are very questionable because I didn't measure anything...but this is how we made snow cream work for us with the limited ingredients in our bare refrigerator!
Enjoy!
Snow Cream
Ingredients:
8 cups snow
2 tbl. vanilla extract
2-3 c milk
1/2 c powdered sugar
Method:
Throw it all in a big pot and stir.
Obviously, these measurements are very questionable because I didn't measure anything...but this is how we made snow cream work for us with the limited ingredients in our bare refrigerator!
Enjoy!
12.19.2008
Foodie Friday
Today's post is dedicated to my favorite breakfast casserole. This is great to make for breakfast or a brunch. You make it in advance and just pop it in the oven the morning you want to serve it...delicious!
Sausage & Egg Breakfast Casserole:
Ingredients:
1 lb. hot pork sausage
10 eggs, beaten
8 oz. container sliced mushrooms
1 large onion, diced
1 can cream of mushroom soup
6 slices wheat bread, cubed
3 c milk
2 tsp. dry mustard
3 c shredded cheddar cheese
S&P
Method:
Brown sausage completely. While sausage browns, combine all other ingredients except bread and 1/2 of the cheese. In the bottom of a large casserole dish spread the bread cubes into one layer, top with the cooked sausage, then pour the egg mixture over the layers. Top with the remaining cheese and set in the refrigerator overnight (up to 24 hours).
Bake at 350 degrees for 1 hour. Let cool for 10 minutes before serving. Enjoy!
Oh - one more quick thing. I am in LOVE with the broccoli and cheddar soup at Panera. I have tried similar soups all over the place and can not find one as good as theirs. If anyone has a good cheddar/broccoli soup recipe please let me know!
12.05.2008
Foodie Friday
I think "Strange Fridays/Freaky Friday" wasn't working out too well. There are some funny news headlines out there, but they didn't seem to generate enough of a response. So, I'm changing Fridays to 'Foodie Fridays' because I love to cook much more than I like to read about weird news. I think since I'm really into coking I will be more motivated to try out a new recipe each week and report back to y'all. This week I made 'Bow-tie Pasta with Asparagus and Pancetta'.
This recipe was based on 'Gnocchi with Asparagus and Pancetta' in CookingLight magazine. I have made some changes, that is the best part about cooking, you can customize it by adding more ingredients or taking some out. The first time I tried this recipe was with a friend who came over and brought it along. She didn't have gnocchi, so we used bow-tie pasta and I loved it. Since I've never actually had gnocchi, I decided to use bow-tie pasta again. I was craving exactly what we cooked before and I didn't want to risk eating something I might not like. I didn't think to take a picture, but just imagine the crisp green asparagus on a bed of white bow-tie pasta sprinkled with the browish-red pancetta and milky parmesan shavings.
Bow-Tie Pasta with Asparagus & Pancetta
Ingredients:
6 oz. thinly shaved pancetta, chopped
1 bunch asparagus, ends trimmed, cut into 1 inch pieces
1 small-medium (depending on how much you like) red onion, chopped
3 cloves garlic, minced
1 lb. bow-tie pasta
1 tbl. lemon juice
1 c fresh parmesan cheese
S&P
1/4 c cooking liquid
Method:
Boil pasta to al dente. While pasta cooks, crisp pancetta in large skillet over medium to medium-high heat. When pancetta is browned, remove and reserve on paper towel. Add extra virgin olive oil if pan is too dry, add onions. Cook for about 4-5 minutes then add asparagus. Cook 3 more minutes, add garlic for one last minute.
Drain pasta (save some of the liquid) and combine with other cooked ingredients in large bowl. Add lemon juice and cooking liquid, S&P. Toss to combine. Plate individually. Sprinkle pancetta and parmesan shavings over top.
ENJOY!
This recipe was based on 'Gnocchi with Asparagus and Pancetta' in CookingLight magazine. I have made some changes, that is the best part about cooking, you can customize it by adding more ingredients or taking some out. The first time I tried this recipe was with a friend who came over and brought it along. She didn't have gnocchi, so we used bow-tie pasta and I loved it. Since I've never actually had gnocchi, I decided to use bow-tie pasta again. I was craving exactly what we cooked before and I didn't want to risk eating something I might not like. I didn't think to take a picture, but just imagine the crisp green asparagus on a bed of white bow-tie pasta sprinkled with the browish-red pancetta and milky parmesan shavings.
Bow-Tie Pasta with Asparagus & Pancetta
Ingredients:
6 oz. thinly shaved pancetta, chopped
1 bunch asparagus, ends trimmed, cut into 1 inch pieces
1 small-medium (depending on how much you like) red onion, chopped
3 cloves garlic, minced
1 lb. bow-tie pasta
1 tbl. lemon juice
1 c fresh parmesan cheese
S&P
1/4 c cooking liquid
Method:
Boil pasta to al dente. While pasta cooks, crisp pancetta in large skillet over medium to medium-high heat. When pancetta is browned, remove and reserve on paper towel. Add extra virgin olive oil if pan is too dry, add onions. Cook for about 4-5 minutes then add asparagus. Cook 3 more minutes, add garlic for one last minute.
Drain pasta (save some of the liquid) and combine with other cooked ingredients in large bowl. Add lemon juice and cooking liquid, S&P. Toss to combine. Plate individually. Sprinkle pancetta and parmesan shavings over top.
ENJOY!
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