One of my favorite meals. We eat salmon at least twice a month, & sometimes once a week. I try it differently each time, but always come back to this one. So simple & so DELICIOUS! Try this recipe made into foil pockets, then tossed on the grill. The veggies will take on the smoky sweetness of the salmon, while the salmon benefits from the moisture in the veggies, as they are steamed. Potatoes, carrots, corn, peppers, etc, all work well.
Need:
Cedar plank, soaked overnight fully in water
Center-cut salmon filet, about 10 oz.
Glaze:
2/3 c. bourbon
1/2 c. brown sugar
1 tsp. Concord Grape jam or jelly
1/2 stick butter
1 tsp. balsamic vinegar
1/2 powdered ginger
1/2 tsp. minced garlic (one small clove)
1 tsp. EVOO
1/2+ c. water
In a small saucepan on med-high heat, combine all ingredients, stirring well after each one. Bring to slight boil; boil at med-high for 15 minutes. Sauce will reduce by about a third. Remove from heat & allow to cool. If the glaze is put on the fish while it's hot, it will begin to cook the fish, which results in uneven heat spots & poor taste. Continue to stir throughout, to help cool it off & to incorporate flavors.
Once glaze is completely cool:
Place salmon filet on wet cedar board, skin side
down. Brush on glaze. Grill for 6-8 minutes. Baste often. Fish is done
when it flakes easily with a fork.
Enjoy!
Thursday, October 18, 2012
Loaded Baked Potato Soup with Four Cheeses
Such a simple recipe. This will come in hand on this cool fall nights. Serve hot with cornbread, salad & homemade banana puddin' (recipe follows)
Fully Loaded Baked Potato Soup with Four Cheeses:
Serves 6 -8
6 med-large red potatoes, washed well (eyelets removed, if needed)
1/2 c. vidalia onion, chopped fine
1 rib of celery, cut length-wise, then chopped
2 tbs. minced garlic OR 6 fresh-pressed garlic cloves
3 tbs. butter (half a stick)
10 pieces fresh crisp bacon (reserve several for garnish)
4 c. chicken broth
1/2 c. flour
1 tsp. dried parsley
8 slices American Cheese
2/3 c. shredded colby jack (pepper jack, munster& gouda work well, too)
2/3 c. shredded mozzarella
8 oz. carton onion & chive cream cheese
salt to taste (about 1-2 tsp.)
fresh cracked pepper
1 tsp.crushed red pepper flakes
1 12oz. can of beer (Yeungling or other dark lagers work best in this dish)
1-1.5 c. milk
1. Using a very large pot or stew-pot with a lid, put the butter in the pot & let it melt on med-high heat. When the butter is melted & begins to sizzle, add onions, celery & garlic. Cook until onions are tender & translucent. Garlic should be aromatic. Add pepper flakes, parsley, can of beer, milk & chicken broth. Bring to boil.
2. Once boiling, add the potatoes, bacon, salt, pepper. Whisk in flour. Mix well. Boil for 10-15 minutes to marry ingredients. Turn the burner down to low-med.
3. Unwrap American slices; pull apart by hand into small pieces & drop them carefully on top of the soup.Stir until melted.
4. Add both shredded cheeses & stir until melted.
5. Spoon cream cheese carefully into soup & stir until melted. Let boil for one hour at low-med.
6. When serving, offer shredded cheese, sour cream, bacon crumbles, scallions & hot sauce.
Chef's note: You also may add sausage for a heartier taste. Use a brand with high fat content, to add flavor. Make sure you drain it before adding to the soup.
Fully Loaded Baked Potato Soup with Four Cheeses:
Serves 6 -8
6 med-large red potatoes, washed well (eyelets removed, if needed)
1/2 c. vidalia onion, chopped fine
1 rib of celery, cut length-wise, then chopped
2 tbs. minced garlic OR 6 fresh-pressed garlic cloves
3 tbs. butter (half a stick)
10 pieces fresh crisp bacon (reserve several for garnish)
4 c. chicken broth
1/2 c. flour
1 tsp. dried parsley
8 slices American Cheese
2/3 c. shredded colby jack (pepper jack, munster& gouda work well, too)
2/3 c. shredded mozzarella
8 oz. carton onion & chive cream cheese
salt to taste (about 1-2 tsp.)
fresh cracked pepper
1 tsp.crushed red pepper flakes
1 12oz. can of beer (Yeungling or other dark lagers work best in this dish)
1-1.5 c. milk
1. Using a very large pot or stew-pot with a lid, put the butter in the pot & let it melt on med-high heat. When the butter is melted & begins to sizzle, add onions, celery & garlic. Cook until onions are tender & translucent. Garlic should be aromatic. Add pepper flakes, parsley, can of beer, milk & chicken broth. Bring to boil.
2. Once boiling, add the potatoes, bacon, salt, pepper. Whisk in flour. Mix well. Boil for 10-15 minutes to marry ingredients. Turn the burner down to low-med.
3. Unwrap American slices; pull apart by hand into small pieces & drop them carefully on top of the soup.Stir until melted.
4. Add both shredded cheeses & stir until melted.
5. Spoon cream cheese carefully into soup & stir until melted. Let boil for one hour at low-med.
6. When serving, offer shredded cheese, sour cream, bacon crumbles, scallions & hot sauce.
Chef's note: You also may add sausage for a heartier taste. Use a brand with high fat content, to add flavor. Make sure you drain it before adding to the soup.
Monday, September 24, 2012
Dad's Gingerbread & Pumpkin Cake Cookies
My dad made these cookies a few days ago with AWESOME results. They're a great way to 'fall' into autumn, and I have a second batch in the oven, as we speak. :) Feel free to double or triple recipe - just be sure to check cookies after 10 minutes & monitor the last few minutes of cooking to ensure they do not burn. Cookies will turn out more cakey than crispy, and they are delectable! If you're feeling adventurous, feel free to add a bit of molasses or dark Karo syrup to make a richer cookie.
1 box Gingerbread cake or cookie mix
1 egg
1 can pure Libby's pure pumpkin
1/3 c. chopped walnuts
1/3 c. butterscotch chips
2 tbs. brown sugar
2 tbs. all-purpose flour
1/3 c. golden or dark raisins
1 tsp. apple pie spice OR cinnamon / clove mix
2 tsp. vegetable oil
Powdered sugar, for dusting finished cookies
1. Preheat oven to 350. Spray cookie pan with non-stick spray.
2. In large bowl, combine all dry ingredients. Mix well with fork.
3. Add pumpkin, stirring well to combine all ingredients. Add oil, stir again to incorporate.
4. Add egg; mix to cake-like consistency. Fold in walnuts, raisins & butterscotch chips.
5. Drop by tablespoons onto greased cookie sheet.
6. Bake at 350 for 12-18 minutes until brown, depending on your oven. Check after 10 minutes. Cookies are done when the tops are lightly-browned & inserted toothpick comes out clean. Cookies will be very moist, so do not overcook.
7. Allow to cool on cooling rack for 30 minutes. Sprinkle with powdered sugar. Keep in airtight container, and eat as many as possible during the cool fall months. Makes 2-3 dozen cookies, depending on size.
ENJOY!
1 box Gingerbread cake or cookie mix
1 egg
1 can pure Libby's pure pumpkin
1/3 c. chopped walnuts
1/3 c. butterscotch chips
2 tbs. brown sugar
2 tbs. all-purpose flour
1/3 c. golden or dark raisins
1 tsp. apple pie spice OR cinnamon / clove mix
2 tsp. vegetable oil
Powdered sugar, for dusting finished cookies
1. Preheat oven to 350. Spray cookie pan with non-stick spray.
2. In large bowl, combine all dry ingredients. Mix well with fork.
3. Add pumpkin, stirring well to combine all ingredients. Add oil, stir again to incorporate.
4. Add egg; mix to cake-like consistency. Fold in walnuts, raisins & butterscotch chips.
5. Drop by tablespoons onto greased cookie sheet.
6. Bake at 350 for 12-18 minutes until brown, depending on your oven. Check after 10 minutes. Cookies are done when the tops are lightly-browned & inserted toothpick comes out clean. Cookies will be very moist, so do not overcook.
7. Allow to cool on cooling rack for 30 minutes. Sprinkle with powdered sugar. Keep in airtight container, and eat as many as possible during the cool fall months. Makes 2-3 dozen cookies, depending on size.
ENJOY!
Tuesday, August 7, 2012
'Dry' steak marinade
Try this when you don't have time to fully marinate a steak. I tried it last week, with amazing results!
2 T-bone steaks, or any cut of your choice
1 tsp. minced DRIED onion
1 tsp. fresh minced (or, to save time, powdered) garlic
Salt & pepper to taste
1 tsp. - 1tbs. olive oil
4-6 fresh thyme sprigs
1/2 lemon, cut into wedges
Prepare the steaks:
1. Spray grill with non-stick coating. Heat grill to highest setting. Before placing steaks on grill, lower heat to medium.
2. 10-30 minutes before grilling, salt & pepper steaks on both sides. Add garlic powder, to your taste. Remove fresh thyme from sprigs; sprinkle generously on both sides of steaks.
3. Give a quick spritz / drizzle of olive oil on both sides of steak, then give a quick drizzle of fresh lemon juice. Allow to set 10 minutes, while letting grill to heat. Use the back of a fork to rub over steaks, sealing marinade. Poke a few holes in each side, to allow to flavors to marry.
4. Grill each side approximately 3 minutes, then turn. For rare steaks, grill each side 4 minutes. For medium steaks, allow 5 minutes. For well done, 7 minutes per side.
5. Remove steaks from grill. Allow to 'rest' for 10 minutes, to let juices flow.
6. Serve with baked or smashed potatoes, salad of your choice, or alone. Enjoy!!
2 T-bone steaks, or any cut of your choice
1 tsp. minced DRIED onion
1 tsp. fresh minced (or, to save time, powdered) garlic
Salt & pepper to taste
1 tsp. - 1tbs. olive oil
4-6 fresh thyme sprigs
1/2 lemon, cut into wedges
Prepare the steaks:
1. Spray grill with non-stick coating. Heat grill to highest setting. Before placing steaks on grill, lower heat to medium.
2. 10-30 minutes before grilling, salt & pepper steaks on both sides. Add garlic powder, to your taste. Remove fresh thyme from sprigs; sprinkle generously on both sides of steaks.
3. Give a quick spritz / drizzle of olive oil on both sides of steak, then give a quick drizzle of fresh lemon juice. Allow to set 10 minutes, while letting grill to heat. Use the back of a fork to rub over steaks, sealing marinade. Poke a few holes in each side, to allow to flavors to marry.
4. Grill each side approximately 3 minutes, then turn. For rare steaks, grill each side 4 minutes. For medium steaks, allow 5 minutes. For well done, 7 minutes per side.
5. Remove steaks from grill. Allow to 'rest' for 10 minutes, to let juices flow.
6. Serve with baked or smashed potatoes, salad of your choice, or alone. Enjoy!!
Authentic Southern-Style Fried Green Tomatoes
Fried Green Tomatoes are a southern staple - as southern as Pecan Pie, Fried Chicken or Angel Biscuits! Use this recipe when your tomatoes are completely green, have no blemishes, and are very firm to the touch. Review the recipe completely before beginning - it may save you time in the end!
4 large green tomatoes, sliced to your preferred cut (I prefer a medium cut - not too thick, as tomatoes will be mushy, or too thin, as they will lack flavor & be too crispy; about 1/2" is perfect) Discard the tops/stems.
2 eggs, beaten well
1/2 c. milk
1 c. All-Purpose flour
1/2 c. cornmeal
1/4 c. bread crumbs (use plain, not 'italian')
2 tsp. fresh ground kosher salt
1/4 tsp. fresh ground black pepper
1/4 tsp. Old Bay or Tony Sachere' Cajun seasoning
Olive oil for frying, or vegetable or canola oil, if you prefer
1. Slice tomatoes to your preference - 1/3-1/2" slice is perfect. Add oil to cast iron pan - enough oil to coat 1/4"-1/2" of pan. Turn on med-high heat, and allow to get hot, but not smoke, if using pure olive oil (olive oil heats quicker at higher temperatures, and will smoke if allowed to get too hot). If your oil begins to smoke before you're ready to add the tomatoes, turn the temp down to medium.
2. Mix bread crumbs & Old Bay / cajun seasoning in small bowl. Whisk eggs & milk together in medium bowl. In a large disposable baggie, mix cornmeal, salt & pepper.
3. On a plate (or in large baggie) add flour. Add tomatoes, to coat.
4. Dredge coated tomatoes in milk & egg mixture, then dredge in bread crumbs to completely coat.
5. Place breaded tomatoes immediately into hot pan, being careful not to crowd (test the heat of the oil by dropping several drops of water into the oil - if it crackles & spits, the oil is ready). Tomatoes should not touch while frying. Fry in several batches, if necessary. Brown slightly on one side, then carefully flip. Tomatoes, when done, should be golden brown, hold up well & be 'slightly' crispy around the edges.
6. Remove from cast iron pan to plate covered with a paper towel to soak up excess grease. Cover with foil if cooking several batches, to keep warm. Serve within a few minutes, over salad or alone with your favorite topping (I love New Orleans remoulade, found in the fish market section of your grocery store). Enjoy while they're hot!
4 large green tomatoes, sliced to your preferred cut (I prefer a medium cut - not too thick, as tomatoes will be mushy, or too thin, as they will lack flavor & be too crispy; about 1/2" is perfect) Discard the tops/stems.
2 eggs, beaten well
1/2 c. milk
1 c. All-Purpose flour
1/2 c. cornmeal
1/4 c. bread crumbs (use plain, not 'italian')
2 tsp. fresh ground kosher salt
1/4 tsp. fresh ground black pepper
1/4 tsp. Old Bay or Tony Sachere' Cajun seasoning
Olive oil for frying, or vegetable or canola oil, if you prefer
1. Slice tomatoes to your preference - 1/3-1/2" slice is perfect. Add oil to cast iron pan - enough oil to coat 1/4"-1/2" of pan. Turn on med-high heat, and allow to get hot, but not smoke, if using pure olive oil (olive oil heats quicker at higher temperatures, and will smoke if allowed to get too hot). If your oil begins to smoke before you're ready to add the tomatoes, turn the temp down to medium.
2. Mix bread crumbs & Old Bay / cajun seasoning in small bowl. Whisk eggs & milk together in medium bowl. In a large disposable baggie, mix cornmeal, salt & pepper.
3. On a plate (or in large baggie) add flour. Add tomatoes, to coat.
4. Dredge coated tomatoes in milk & egg mixture, then dredge in bread crumbs to completely coat.
5. Place breaded tomatoes immediately into hot pan, being careful not to crowd (test the heat of the oil by dropping several drops of water into the oil - if it crackles & spits, the oil is ready). Tomatoes should not touch while frying. Fry in several batches, if necessary. Brown slightly on one side, then carefully flip. Tomatoes, when done, should be golden brown, hold up well & be 'slightly' crispy around the edges.
6. Remove from cast iron pan to plate covered with a paper towel to soak up excess grease. Cover with foil if cooking several batches, to keep warm. Serve within a few minutes, over salad or alone with your favorite topping (I love New Orleans remoulade, found in the fish market section of your grocery store). Enjoy while they're hot!
Monday, August 6, 2012
Homemade Chicken Soup with Egg Noodles
Chicken soup soothes the soul - in the middle of summer, or the dead of winter. Serve this garlicky soup to anyone with a cold or the sniffles, and symptoms will begin to decrease immediately. Garlic is a GREAT anti-oxident & germ fighter!
Homemade Chicken Noodle Soup
Broth:
1 q. water, boiling
2 tbs. salt
1 tsp. dried rosemary
2 tbs. fresh minced garlic (about 4-5 very large garlic cloves)
1 tsp. onion powder
1/4 c. minced yellow onions
1 tbs. butter
1 tsp. olive oil
Combine all ingredients. Bring broth to a rapid boil. Turn heat down to medium.
Soup:
1 pkg. chicken thighs (or, whole chicken if you prefer, cleaned of neck & giblets & washed thoroughly; Typically when asked, I choose white meat chicken. However, chicken thighs soak up the most flavor, require the least expense, and taste fabulous in this soup.)
4-8 fresh thyme sprigs, depending on your tastes
2 stalks celery, diced
2 carrots, peeled & sliced
3 c. egg noodles
1. Salt & pepper chicken thighs, to taste. When water is boiling, place chicken thighs carefully in water & simmer on low-med heat for 45 minutes, or until meat falls off the bone. Allow broth to continue to simmer, even when removing chicken to cool.
2. Remove chicken, reserving broth. Once chicken cools, remove skin & pull meat off the bones. Dice or chop, to your preference. Return chicken to simmering broth. *Discard bones, or save to make additional broth. Freeze, if reserving bones / skin.
3. Add remaining diced & sliced veggies. Let simmer for one hour, taste-testing to adjust spices.
4. When soup is nearly done, add fresh thyme leaves removed from stems & 3 cups uncooked wide egg noodles (not dumplings). Allow to simmer 20 minutes more.
5. Ladle soup into bowls, top with crackers, fresh biscuits, or your choice of toppings. I serve mine with salad & fresh baked bread. Serves 6-8 hearty portions. Enjoy!
Homemade Chicken Noodle Soup
Broth:
1 q. water, boiling
2 tbs. salt
1 tsp. dried rosemary
2 tbs. fresh minced garlic (about 4-5 very large garlic cloves)
1 tsp. onion powder
1/4 c. minced yellow onions
1 tbs. butter
1 tsp. olive oil
Combine all ingredients. Bring broth to a rapid boil. Turn heat down to medium.
Soup:
1 pkg. chicken thighs (or, whole chicken if you prefer, cleaned of neck & giblets & washed thoroughly; Typically when asked, I choose white meat chicken. However, chicken thighs soak up the most flavor, require the least expense, and taste fabulous in this soup.)
4-8 fresh thyme sprigs, depending on your tastes
2 stalks celery, diced
2 carrots, peeled & sliced
3 c. egg noodles
1. Salt & pepper chicken thighs, to taste. When water is boiling, place chicken thighs carefully in water & simmer on low-med heat for 45 minutes, or until meat falls off the bone. Allow broth to continue to simmer, even when removing chicken to cool.
2. Remove chicken, reserving broth. Once chicken cools, remove skin & pull meat off the bones. Dice or chop, to your preference. Return chicken to simmering broth. *Discard bones, or save to make additional broth. Freeze, if reserving bones / skin.
3. Add remaining diced & sliced veggies. Let simmer for one hour, taste-testing to adjust spices.
4. When soup is nearly done, add fresh thyme leaves removed from stems & 3 cups uncooked wide egg noodles (not dumplings). Allow to simmer 20 minutes more.
5. Ladle soup into bowls, top with crackers, fresh biscuits, or your choice of toppings. I serve mine with salad & fresh baked bread. Serves 6-8 hearty portions. Enjoy!
Tuesday, July 3, 2012
Baked Marzetti with Homemade Pasta Sauce
This is one of my dad's favorite dishes. My mom used to make this all the time for us when we were little, as the "casserole" method can feed a lot of people, with minimal expense. I've changed the recipe a bit to include low-carb pasta & utilize homemade pasta sauce. To save time, omit the homemade sauce, and use a large container of your favorite store brand. My preference is Ragu's Chunky Garden Combination. Brown 1 lb. of hamburger meat, and layer as desired. Also, this dish freezes well, and tastes better the second day after it's made.
Baked Marzetti with Homemade Pasta Sauce:
1 recipe Homemade Pasta Sauce with Beef & Basil
12 oz. cottage cheese
16 oz. low-carb elbow macaroni, cooked 7 minutes in salted water & drained
1 can sliced mushrooms
1 can diced tomatoes with sweet onion & garlic
16 oz. mozzarella cheese, shredded
1. Preheat oven to 350. Spray 9 x 13 glass dish with non-cook spray.
2. In bottom of dish, place half of pasta. On top, place half of the homemade pasta sauce.
3. On top of sauce, drop half the cottage cheese by spoonfuls. Arrange mushrooms over top. Pour half the can of tomatoes & juice over mixture. Stir in dish slightly, just to incorporate. Top layer with half the bag of shredded cheese.
4. Repeat with remaining pasta, sauce, cottage cheese & tomatoes. Mix slightly. Top with remaining cheese.
5. Bake dish at 350 degrees until sauce & cheese are bubbling. Remove from oven, cover with foil & allow to rest for 20 minutes before serving, to finish cooking - that's why you don't want to overcook the low-carb pasta, as it will continue to cook in the oven.
6. When slightly cooked, cut into squares and serve with salad & fresh bread. Enjoy!
Baked Marzetti with Homemade Pasta Sauce:
1 recipe Homemade Pasta Sauce with Beef & Basil
12 oz. cottage cheese
16 oz. low-carb elbow macaroni, cooked 7 minutes in salted water & drained
1 can sliced mushrooms
1 can diced tomatoes with sweet onion & garlic
16 oz. mozzarella cheese, shredded
1. Preheat oven to 350. Spray 9 x 13 glass dish with non-cook spray.
2. In bottom of dish, place half of pasta. On top, place half of the homemade pasta sauce.
3. On top of sauce, drop half the cottage cheese by spoonfuls. Arrange mushrooms over top. Pour half the can of tomatoes & juice over mixture. Stir in dish slightly, just to incorporate. Top layer with half the bag of shredded cheese.
4. Repeat with remaining pasta, sauce, cottage cheese & tomatoes. Mix slightly. Top with remaining cheese.
5. Bake dish at 350 degrees until sauce & cheese are bubbling. Remove from oven, cover with foil & allow to rest for 20 minutes before serving, to finish cooking - that's why you don't want to overcook the low-carb pasta, as it will continue to cook in the oven.
6. When slightly cooked, cut into squares and serve with salad & fresh bread. Enjoy!
Homemade Pasta Sauce w/ Beef & Basil
This sauce is quite easy to make. Two secrets for amazing flavor - dried rosemary in the sauce, and sweet basil & garlic in the pasta water. I make this sauce, then use it all for of my baked pasta dishes. The flavor of homemade sauce vs. store-bought is apparent, and well worth the small effort!
Homemade Pasta Sauce w/ Beef & Basil:
2 tbs. olive oil
2 cloves garlic, roughly chopped
4-8 large sweet basil leaves, roughly chopped
1 small Vidalia onion, diced
1 small green pepper, diced
1 can tomato sauce
1 can crushed tomatoes with sweet onion & garlic, with juice
1 tsp dried rosemary
1 tsp italian seasoning
1 lb. lean ground beef
salt & pepper, to taste
16 oz. pasta of choice (I like using tri-color rotini - the pasta shape holds the sauce well; OR, use low carb pasta. If using low-carb pasta, take care not to overcook.)
1. In a large saute' pan, add oil & turn heat to med-high. Let oil get hot, but not smoking, about 3 minutes. Turn heat down to medium.
2. Add onions & green peppers to pan. Sprinkle with salt & pepper. Saute' 2 minutes.
3. Add garlic & rosemary to pan. Stir well. Saute about 5-6 minutes more, until onions are tender. Garlic will roast & turn brown.
4. Add ground beef to mixture. Season with salt & pepper. Allow beef to brown, keeping an eye on the pan, and stirring well to incorporate flavors of aromatics & green pepper. Drain mixture. Do not rinse. Return to saute' pan.
5. Turn heat down to med-low. Pour in both cans of tomatoes. Let come to low boil. Add italian seasoning. Let simmer for 20 minutes, uncovered. Add basil leaves.
6. At this point, the sauce is finished, or you may let it cook up to an additional 2 hours. I let mine simmer on low for as long as my time allows - an hour seems perfect.
7. Cook pasta, al dente (7 minutes is plenty for low-carb pasta). I cook pasta in salted water, with a tsp. of fresh chopped garlic, a little olive oil & 4 whole sweet basil leaves. Drizzle olive oil over pasta in colander. When you are draining the pasta, stir it around in the colander with a heavy-duty plastic spoon, and the wilted basil leaves will stick to the oily spoon. You may discard, or leave them in. Traditional Italian pasta is tossed in sauce before serving, with a drizzle of olive oil. Serve with salad & fresh bread. Enjoy!
Homemade Pasta Sauce w/ Beef & Basil:
2 tbs. olive oil
2 cloves garlic, roughly chopped
4-8 large sweet basil leaves, roughly chopped
1 small Vidalia onion, diced
1 small green pepper, diced
1 can tomato sauce
1 can crushed tomatoes with sweet onion & garlic, with juice
1 tsp dried rosemary
1 tsp italian seasoning
1 lb. lean ground beef
salt & pepper, to taste
16 oz. pasta of choice (I like using tri-color rotini - the pasta shape holds the sauce well; OR, use low carb pasta. If using low-carb pasta, take care not to overcook.)
1. In a large saute' pan, add oil & turn heat to med-high. Let oil get hot, but not smoking, about 3 minutes. Turn heat down to medium.
2. Add onions & green peppers to pan. Sprinkle with salt & pepper. Saute' 2 minutes.
3. Add garlic & rosemary to pan. Stir well. Saute about 5-6 minutes more, until onions are tender. Garlic will roast & turn brown.
4. Add ground beef to mixture. Season with salt & pepper. Allow beef to brown, keeping an eye on the pan, and stirring well to incorporate flavors of aromatics & green pepper. Drain mixture. Do not rinse. Return to saute' pan.
5. Turn heat down to med-low. Pour in both cans of tomatoes. Let come to low boil. Add italian seasoning. Let simmer for 20 minutes, uncovered. Add basil leaves.
6. At this point, the sauce is finished, or you may let it cook up to an additional 2 hours. I let mine simmer on low for as long as my time allows - an hour seems perfect.
7. Cook pasta, al dente (7 minutes is plenty for low-carb pasta). I cook pasta in salted water, with a tsp. of fresh chopped garlic, a little olive oil & 4 whole sweet basil leaves. Drizzle olive oil over pasta in colander. When you are draining the pasta, stir it around in the colander with a heavy-duty plastic spoon, and the wilted basil leaves will stick to the oily spoon. You may discard, or leave them in. Traditional Italian pasta is tossed in sauce before serving, with a drizzle of olive oil. Serve with salad & fresh bread. Enjoy!
Friday, June 22, 2012
Baked Chicken Cordon Bleu
Baked Chicken Cordon Bleu:
-4 whole chicken breasts
-4 slices bacon
-4 slices Swiss cheese
-8-12 pieces dried beef
1 can cream of mushrooms soup
1 can cream of chicken soup
1 c. 5-minute rice
Salt & pepper, to taste
Toothpicks
1. Preheat oven to 350. Spray large glass pan with non-stick cooking spray.
2. Cut slit in middle of chicken breasts, so that you can insert one slice swiss cheese. Double-over, if necessary. Season outside of chicken generously with salt & pepper.
3. Wrap each chicken breast with 2-3 pieces of dried meat. Then, wrap each breast with one piece of bacon. Secure with toothpick.
4. Add rice to bottom of dish.
5. Place chicken on top of rice. Cover with both soups, and one can of water.
6. Bake, uncovered at 350 degrees for 20 minutes, until top chicken begins to brown. Remove from oven, cover with foil.
7. Bake, covered, for additional 15-20 minutes until rice is cooked & fluffs with fork. Enjoy!
-4 whole chicken breasts
-4 slices bacon
-4 slices Swiss cheese
-8-12 pieces dried beef
1 can cream of mushrooms soup
1 can cream of chicken soup
1 c. 5-minute rice
Salt & pepper, to taste
Toothpicks
1. Preheat oven to 350. Spray large glass pan with non-stick cooking spray.
2. Cut slit in middle of chicken breasts, so that you can insert one slice swiss cheese. Double-over, if necessary. Season outside of chicken generously with salt & pepper.
3. Wrap each chicken breast with 2-3 pieces of dried meat. Then, wrap each breast with one piece of bacon. Secure with toothpick.
4. Add rice to bottom of dish.
5. Place chicken on top of rice. Cover with both soups, and one can of water.
6. Bake, uncovered at 350 degrees for 20 minutes, until top chicken begins to brown. Remove from oven, cover with foil.
7. Bake, covered, for additional 15-20 minutes until rice is cooked & fluffs with fork. Enjoy!
Thursday, June 21, 2012
Best-Ever Steak Marinade
I won't use anything else - nature & simplicity at it's best! Great on London Broil, ribeyes, New York Strips, you name it. The natural tenderizes are in the marinade, so you work less & eat sooner.
Steak Marinade (for 2 good sized-steaks):
1/4 c. soy sauce
1/4 c. worchestershire sauce
3 cloves fresh garlic, pressed or chopped fine
3 tsp. red wine vinegar
3 tsp. balsamic vinegar
1/4 c. olive oil
Juice of 1/2 lemon
2 tsp. minced dried onions
Fresh ground sea salt & pepper, to taste
1. Sprinkle steaks with salt & pepper, to taste. Use the back of a fork to rub in the spices, pricking the steak occasionally.
2. Combine the rest of the ingredients in a Zip-Loc bag. Mix well. Add steaks. Marinate for 1 hour, up to 3 days.
3. Grill steaks, to personal preference. This marinate is great on steaks cooked medium & under.
4. Let steaks rest for 10-15 minutes before slicing. This gives the meat to chance to finish cooking, and tenderize with juices.
5. Slice or cut, and enjoy! GREAT with Roasted Smashed Potatoes, salad & garlic bread.
Steak Marinade (for 2 good sized-steaks):
1/4 c. soy sauce
1/4 c. worchestershire sauce
3 cloves fresh garlic, pressed or chopped fine
3 tsp. red wine vinegar
3 tsp. balsamic vinegar
1/4 c. olive oil
Juice of 1/2 lemon
2 tsp. minced dried onions
Fresh ground sea salt & pepper, to taste
1. Sprinkle steaks with salt & pepper, to taste. Use the back of a fork to rub in the spices, pricking the steak occasionally.
2. Combine the rest of the ingredients in a Zip-Loc bag. Mix well. Add steaks. Marinate for 1 hour, up to 3 days.
3. Grill steaks, to personal preference. This marinate is great on steaks cooked medium & under.
4. Let steaks rest for 10-15 minutes before slicing. This gives the meat to chance to finish cooking, and tenderize with juices.
5. Slice or cut, and enjoy! GREAT with Roasted Smashed Potatoes, salad & garlic bread.
Roasted Smashed Potatoes w/ Unlimited Toppings
This recipe is one I've used over & over, always with fantastic results. Incredibly simple to prepare! Toppings can be any thing you'd like to use - so, sky's the limit! Topping idea's follow recipe.
Quick kitchen note - make sure to use unsalted butter, as the salted kind will burn too quickly, and will also skyrocket the sodium content. This recipe is GREAT for parties, and be doubled or tripled, as needed. These particular measurements will feed 8-10 people, planning on 4-5 potatoes, per person. You may also cut it in half, to feed a family or 3 or 4. If doubling or tripling, plan on 1.5 hours to cook all batches - you need to cook each batch separately, then pour into a large dish, and cover with foil to keep warm. Will stay warm up to 3 hours.
Roasted Smashed Potatoes
3 lbs. small potatoes, washed & dried (Yukon Gold mini's, Fingerlings or tiny red potatoes)
2 cloves fresh garlic, chopped fine
1/2 stick unsalted butter
1/4 c. pure olive oil (Not EVOO- it will burn)
1 tsp. sea salt
fresh cracked pepper, to taste
1. Turn large burner on high heat. In a large pot with lid, drop in butter. Allow to melt & slightly brown, while preparing potatoes, about 3 minutes.
2. Make sure potatoes are clean, washed & dried. When butter has started to brown, turn heat down slightly & add potatoes to hot pot. Stir well, so that every potato is covered in melted butter. Cover, and let roast for 5 minutes undisturbed.
3. Remove lid. Turn heat to medium. Add garlic, sea salt, pepper & olive oil to pot, stirring to be sure to coat potatoes well. Re-cover. Roast for 10 minutes.
4. Remove lid & check potatoes. They should be brown on the bottom. Stir well. Re-cover, let roast for 5 minutes.
5. For the final time, remove lid. With a sturdy glass, smash the potatoes down into the liquid, so they will start to cook inside, and create a great crust on the outside. Roast, uncovered, 5 minutes more.
6. Remove from heat. Pour all contents of pot into large serving dish. Place several bowls of your favorite toppings around the potato serving dish, and allow guests to make their own creation. Serve warm, and enjoy!
Ideas for toppings:
-Butter
-Sour Cream
-Crumbled bacon
-Goat cheese
-Tony Sachere Cajun Seasoning Salt
-Mixed cheese blend - Taco Mix or Cheddar Mix
-Diced green onions
-Pico de gallo, or fresh Roma tomatoes, diced
-Vidalia onion, chopped fine
-Variety of steak sauces & dressings (bleu cheese or Heintz 57 is our fave!)
-Chopped steak or chicken
-Black olives, chopped
-Sauteed mushrooms
-French's Fried Onions pieces
-Fresh guacamole
Quick kitchen note - make sure to use unsalted butter, as the salted kind will burn too quickly, and will also skyrocket the sodium content. This recipe is GREAT for parties, and be doubled or tripled, as needed. These particular measurements will feed 8-10 people, planning on 4-5 potatoes, per person. You may also cut it in half, to feed a family or 3 or 4. If doubling or tripling, plan on 1.5 hours to cook all batches - you need to cook each batch separately, then pour into a large dish, and cover with foil to keep warm. Will stay warm up to 3 hours.
Roasted Smashed Potatoes
3 lbs. small potatoes, washed & dried (Yukon Gold mini's, Fingerlings or tiny red potatoes)
2 cloves fresh garlic, chopped fine
1/2 stick unsalted butter
1/4 c. pure olive oil (Not EVOO- it will burn)
1 tsp. sea salt
fresh cracked pepper, to taste
1. Turn large burner on high heat. In a large pot with lid, drop in butter. Allow to melt & slightly brown, while preparing potatoes, about 3 minutes.
2. Make sure potatoes are clean, washed & dried. When butter has started to brown, turn heat down slightly & add potatoes to hot pot. Stir well, so that every potato is covered in melted butter. Cover, and let roast for 5 minutes undisturbed.
3. Remove lid. Turn heat to medium. Add garlic, sea salt, pepper & olive oil to pot, stirring to be sure to coat potatoes well. Re-cover. Roast for 10 minutes.
4. Remove lid & check potatoes. They should be brown on the bottom. Stir well. Re-cover, let roast for 5 minutes.
5. For the final time, remove lid. With a sturdy glass, smash the potatoes down into the liquid, so they will start to cook inside, and create a great crust on the outside. Roast, uncovered, 5 minutes more.
6. Remove from heat. Pour all contents of pot into large serving dish. Place several bowls of your favorite toppings around the potato serving dish, and allow guests to make their own creation. Serve warm, and enjoy!
Ideas for toppings:
-Butter
-Sour Cream
-Crumbled bacon
-Goat cheese
-Tony Sachere Cajun Seasoning Salt
-Mixed cheese blend - Taco Mix or Cheddar Mix
-Diced green onions
-Pico de gallo, or fresh Roma tomatoes, diced
-Vidalia onion, chopped fine
-Variety of steak sauces & dressings (bleu cheese or Heintz 57 is our fave!)
-Chopped steak or chicken
-Black olives, chopped
-Sauteed mushrooms
-French's Fried Onions pieces
-Fresh guacamole
Tuesday, June 5, 2012
Simple Apple Cobbler
Such an easy way to make a great homemade apple cobbler. Including baking time, the whole thing takes less than 40 minutes.
Apple Cobbler:
1/2 c. sugar
1/2 c. light brown sugar
1 egg
1 c. self-rising flour
1 c. milk
1/4 tsp. rum flavoring
1/4 tsp. vanilla extract
1 tsp. apple pie spice
1 can apple filling (Musselman's is my favorite)
1/2 stick butter
1. Preheat oven to 325. In 9 x 13 glass baking dish, place half the butter. Place in oven & let melt, until butter is slightly browned.
2. In medium-sized bowl, mix all dry ingredients with a fork until well blended.
3. Make 3 wells in dry ingredients, one larger than the other two. In first small well, pour egg (lightly beaten, but not frothy). In second small well, pour extracts. In larger well, pour milk. Whisk everything together until well blended. There should be no lumps.
4. Remove pan from oven. Swirl melted butter to coat bottom & all sides of dish. Dish is HOT - use oven mitts to swirl.
5. Pour 2/3 of the batter into the dish. Evenly distribute apples over batter.
6. Pour the rest of the batter evenly over apples.
7. Dot the top of the cobbler with small pieces of butter. Place in hot oven. Turn heat down to 300.
8. Bake cobbler for 20 minutes. Cobbler should be slightly browned on top. Cover with foil & bake until done, when knife inserted in the center comes up clean (about 8-10 minutes more).
9. Serve warm, with caramel sauce or vanilla ice cream on top. Enjoy!
Apple Cobbler:
1/2 c. sugar
1/2 c. light brown sugar
1 egg
1 c. self-rising flour
1 c. milk
1/4 tsp. rum flavoring
1/4 tsp. vanilla extract
1 tsp. apple pie spice
1 can apple filling (Musselman's is my favorite)
1/2 stick butter
1. Preheat oven to 325. In 9 x 13 glass baking dish, place half the butter. Place in oven & let melt, until butter is slightly browned.
2. In medium-sized bowl, mix all dry ingredients with a fork until well blended.
3. Make 3 wells in dry ingredients, one larger than the other two. In first small well, pour egg (lightly beaten, but not frothy). In second small well, pour extracts. In larger well, pour milk. Whisk everything together until well blended. There should be no lumps.
4. Remove pan from oven. Swirl melted butter to coat bottom & all sides of dish. Dish is HOT - use oven mitts to swirl.
5. Pour 2/3 of the batter into the dish. Evenly distribute apples over batter.
6. Pour the rest of the batter evenly over apples.
7. Dot the top of the cobbler with small pieces of butter. Place in hot oven. Turn heat down to 300.
8. Bake cobbler for 20 minutes. Cobbler should be slightly browned on top. Cover with foil & bake until done, when knife inserted in the center comes up clean (about 8-10 minutes more).
9. Serve warm, with caramel sauce or vanilla ice cream on top. Enjoy!
Tuesday, May 29, 2012
Mango Rum Chicken
SO simple, and quite amazing on the grill!
1 package FRESH chicken breast tenderloins (about 6-10 tenderloins)
1 large clove garlic, chopped fine
Fresh basil leaves, to taste (I use 4-5 large leaves, coarsely chopped for best flavor)
1/2 tsp. salt
1/2 tsp. fresh ground pepper
3/4 c. Cruzan Mango Rum
1. Combine all ingredients & marinate overnight, up to 3 days.
2. Coat grill with olive oil or non-stick spray. Preheat grill to medium-high heat.
3. Grill chicken until done (until juices run clear). Chicken is amazingly tender & flavorful. Serve with salad & side of choice. Enjoy!
1 package FRESH chicken breast tenderloins (about 6-10 tenderloins)
1 large clove garlic, chopped fine
Fresh basil leaves, to taste (I use 4-5 large leaves, coarsely chopped for best flavor)
1/2 tsp. salt
1/2 tsp. fresh ground pepper
3/4 c. Cruzan Mango Rum
1. Combine all ingredients & marinate overnight, up to 3 days.
2. Coat grill with olive oil or non-stick spray. Preheat grill to medium-high heat.
3. Grill chicken until done (until juices run clear). Chicken is amazingly tender & flavorful. Serve with salad & side of choice. Enjoy!
Thursday, May 17, 2012
Carolina Crab Cakes
So simple to make, these crab cakes make a great summertime meal, served over salad, or alone with your favorite remoulade sauce.
Carolina Crab Cakes:
1 small jar lumb crab meat, cleaned of any leftover shells or cartilage
1 c. bread crumbs
1 stalk celery, chopped fine
1 clove fresh minced garlic
1 tsp. pimento, well drained
1 egg, well beaten
2 tsp. Duke's mayonnaise
1 tsp. Old Bay seasoning
fresh cracked pepper
sea salt, to taste
Flour (about 1/3 cup, to dredge cakes)
Olive oil, for frying
1. In cast iron or heavy skillet, preheat olive oil (enough to completely cover bottom of pan) on medium-high heat.
2. Place flour in quart-size resealable bag.
3. In a medium bowl, mix all ingredients together well (except flour), forming a ball. Pinch off small amounts from ball, and form into small crab cakes. Sprinkle with sea salt. Place cake in bag of flour & dust both sides well.
4. Place carefully in hot oil. Brown on each side. Transfer to plate with paper towels to drain. Serve while hot, either over salad, or as main dish. Enjoy!
Carolina Crab Cakes:
1 small jar lumb crab meat, cleaned of any leftover shells or cartilage
1 c. bread crumbs
1 stalk celery, chopped fine
1 clove fresh minced garlic
1 tsp. pimento, well drained
1 egg, well beaten
2 tsp. Duke's mayonnaise
1 tsp. Old Bay seasoning
fresh cracked pepper
sea salt, to taste
Flour (about 1/3 cup, to dredge cakes)
Olive oil, for frying
1. In cast iron or heavy skillet, preheat olive oil (enough to completely cover bottom of pan) on medium-high heat.
2. Place flour in quart-size resealable bag.
3. In a medium bowl, mix all ingredients together well (except flour), forming a ball. Pinch off small amounts from ball, and form into small crab cakes. Sprinkle with sea salt. Place cake in bag of flour & dust both sides well.
4. Place carefully in hot oil. Brown on each side. Transfer to plate with paper towels to drain. Serve while hot, either over salad, or as main dish. Enjoy!
Twice-Baked Loaded Potatoes
Makes 10-12 servings.
6 medium-large red potatoes
1 c. low fat sour cream
1 c. reduced-fat shredded cheddar or colby jack cheese, plus some for topping
6 slices cooked low sodium bacon, crumbled
1/4 stick butter
1 tsp. Tony Sachere's Creole Seasoning
2 cloves fresh minced garlic
1 tsp. fresh ground pepper
1 tsp. minced onion OR 1/2 small sweet onion, like Vidalia, chopped fine
Butter wrapper
1. Preheat oven to 350. Wash & pat dry potatoes, prick several times with a fork. Wipe down outside of each potato with butter wrapper. Sprinkle Tony Sachere's on every side, making sure it sticks to potato. Wrap in a square of aluminum foil & bake on foiled cookie sheet until done, about 25 minutes. Allow to cool slightly. Cut into halves.
2. Scoop out inside of warm potatoes using a spoon. Leave enough pulp to keep form inside potato skin. Place in bowl.
3. Cut butter into small pieces, add to potatoes in bowl. Add garlic, pepper & onion. Using a fork, mix well. Try to smooth mixture out as much as possible.
4. Add 3/4 of cheese & sour cream. Mix well. Fold in bacon.
5. Spoon mixture into potato skins. Mixture will be somewhat lumpy, and will need to be mounded in potatoes to evenly distribute mixture. Top with cheese.
6. Place cookie sheet with loaded potatoes back into oven. Bake just until cheese is melted, about 6 minutes. Serve hot. Enjoy!
Wednesday, May 16, 2012
Kinda-Homemade Fruit Cobbler
The great thing about this recipe is that you can incorporate any fruit to make a great cobbler. My experience has been to use canned or fresh fruit, as opposed to frozen, to make the best cobbler. If you used frozen, you will need to sprinkle fruit with about 2 tsp. sugar to get the same great taste. Sugar in the Raw is a GREAT choice for sweetening fresh fruit. Use measurements provided.
1 c. sugar (If using fresh fruit, use 12-14 packets Sugar in the Raw to sweeten. Distribute well.)
1 c. all-purpose flour
1 c. milk
1 egg, beaten
1 tsp. vanilla flavoring
1 can any kind of fruit, or you may use fresh fruit
1 tsp. cinnamon OR apple pie seasoning (recommended)
1/2 stick butter, cut into small pieces, plus 4 small pieces of butter, chopped
1. Preheat oven to 400. Grease medium glass Pyrex dish. Melt butter pieces in the bottom of the dish, in oven (reserve small pieces of butter to add on top of cobbler).
2. In medium bowl, mix sugar, flour, egg, vanilla flavoring & apple pie spice with wisk. Mix for about one minute. Batter will be lumpy.
3. Pour 3/4 of the batter into hot Pyrex dish, over melted butter.
4. Add fruit evenly over batter.
5. Pour rest of batter over filling. Dot top of cobbler with butter.
6. Place in hot oven. Bake for 20 minutes. Reduce heat to 250. Cobbler should be slightly brown on top, inside not completely set.
7. Allow to bake for another 10-15 minutes on low heat.
8. Check for doneness by inserting knife or toothpick into center. When center is set, remove from oven & let cool.
9. Serve with vanilla ice cream or fresh whipped cream while still warm. Enjoy!
1 c. sugar (If using fresh fruit, use 12-14 packets Sugar in the Raw to sweeten. Distribute well.)
1 c. all-purpose flour
1 c. milk
1 egg, beaten
1 tsp. vanilla flavoring
1 can any kind of fruit, or you may use fresh fruit
1 tsp. cinnamon OR apple pie seasoning (recommended)
1/2 stick butter, cut into small pieces, plus 4 small pieces of butter, chopped
1. Preheat oven to 400. Grease medium glass Pyrex dish. Melt butter pieces in the bottom of the dish, in oven (reserve small pieces of butter to add on top of cobbler).
2. In medium bowl, mix sugar, flour, egg, vanilla flavoring & apple pie spice with wisk. Mix for about one minute. Batter will be lumpy.
3. Pour 3/4 of the batter into hot Pyrex dish, over melted butter.
4. Add fruit evenly over batter.
5. Pour rest of batter over filling. Dot top of cobbler with butter.
6. Place in hot oven. Bake for 20 minutes. Reduce heat to 250. Cobbler should be slightly brown on top, inside not completely set.
7. Allow to bake for another 10-15 minutes on low heat.
8. Check for doneness by inserting knife or toothpick into center. When center is set, remove from oven & let cool.
9. Serve with vanilla ice cream or fresh whipped cream while still warm. Enjoy!
Rosemary & Garlic Red Potatoes for 2
A super-simple, healthy side dish. Goes great with Twice-Cooked Ribs!
Rosemary & Garlic Red Potatoes for 2:
3 medium-sized red potatoes
2 fresh minced garlic cloves
2 tbs. olive oil, or EVOO
2 tsp. dried rosemary
1 tsp. sea salt
1. Preheat oven to 350.
2. Dice potatoes. Drop into resealable quart bag.
3. Pour olive oil over top. Quickly shake to coat.
4. Add other ingredients & shake well.
5. Let marinate for 10-30 minutes. Leave bag on counter, if you'll be cooking potatoes soon (you can marinate up to 24 hours. If marinating for more than 2 hours, place bag in fridge). Marinades work better at room temperature.
6. Spray baking sheet with non-stick spray. Bake in hot oven until slightly brown on top, about 18-25 minutes.
7. Serve immediately. Enjoy!
Rosemary & Garlic Red Potatoes for 2:
3 medium-sized red potatoes
2 fresh minced garlic cloves
2 tbs. olive oil, or EVOO
2 tsp. dried rosemary
1 tsp. sea salt
1. Preheat oven to 350.
2. Dice potatoes. Drop into resealable quart bag.
3. Pour olive oil over top. Quickly shake to coat.
4. Add other ingredients & shake well.
5. Let marinate for 10-30 minutes. Leave bag on counter, if you'll be cooking potatoes soon (you can marinate up to 24 hours. If marinating for more than 2 hours, place bag in fridge). Marinades work better at room temperature.
6. Spray baking sheet with non-stick spray. Bake in hot oven until slightly brown on top, about 18-25 minutes.
7. Serve immediately. Enjoy!
Saturday, May 12, 2012
Quick Barbecued Chicken Pizza on Homemade Honey Crust
This pizza is AWESOME as a thin crust pizza cut into small pieces served as a heavy appetizer, or as a meal! It goes great with a medium-bodied red wine, like merlot or cabernet sauvignon for a quick, tasty party pleaser. Use your favorite thick, sweet barbecue sauce. Sweet Baby Ray's Hickory Brown Sugar sauce is perfect in this recipe.
Quick Barbecued Chicken Pizza's:
1 homemade no-yeast pizza crust with honey (enough for 2 pizzas)
Toppings (for 2 pizzas; divide measurements in half if only baking one pizza)
6 oz. package pre-cooked chicken strips, cut into small pieces
1 bottle Sweet Baby Ray's Hickory Brown Sugar barbecue sauce, or your favorite sauce
1 1/2 c. grated low fat mozzarella cheese OR 2 small fresh mozzarella balls, pressed to remove water & sliced very thin
1 c. grated gouda or gruyere cheese (cheese is much easier to grate if placed in freezer for 5 min beforehand)
2 Roma tomatoes, chopped
1/2 c. Vidalia or sweet onion, finely diced
10-12 leaves fresh sweet basil, coarsely chopped
2 cloves minced garlic
1. Preheat oven to 425, lightly brush crust with olive oil & bake for 8-10 minutes. Crust will be slightly doughy on inside. Bake 2nd crust.
2. In plastic resealable bag, add chicken & about 1/2 cup of the barbecue sauce. Shake gently to coat.
3. Add barbecue sauce to pizzas. Add as much, or as little, sauce as your family prefers. The easiest way it to simple squeeze it directly from the bottle to the center of the pizza, then use the back of a spoon to spread almost to edge.
4. Divide minced garlic & sprinkle onto sauce.
5. Divide gouda or gruyere & sprinkle evenly onto pizzas, then add mozzarella. If using fresh mozzarella, place slices close together.
6. Add chicken on top of cheese.
7. Sprinkle onions over chicken, then add tomatoes. Finish by placing chopped sweet basil on top. Drizzle very lightly with EVOO.
8. Bake in oven until cheese is melted & sauce is bubbly. Serve with salad or fresh veggies, & enjoy!
Quick Barbecued Chicken Pizza's:
1 homemade no-yeast pizza crust with honey (enough for 2 pizzas)
Toppings (for 2 pizzas; divide measurements in half if only baking one pizza)
6 oz. package pre-cooked chicken strips, cut into small pieces
1 bottle Sweet Baby Ray's Hickory Brown Sugar barbecue sauce, or your favorite sauce
1 1/2 c. grated low fat mozzarella cheese OR 2 small fresh mozzarella balls, pressed to remove water & sliced very thin
1 c. grated gouda or gruyere cheese (cheese is much easier to grate if placed in freezer for 5 min beforehand)
2 Roma tomatoes, chopped
1/2 c. Vidalia or sweet onion, finely diced
10-12 leaves fresh sweet basil, coarsely chopped
2 cloves minced garlic
1. Preheat oven to 425, lightly brush crust with olive oil & bake for 8-10 minutes. Crust will be slightly doughy on inside. Bake 2nd crust.
2. In plastic resealable bag, add chicken & about 1/2 cup of the barbecue sauce. Shake gently to coat.
3. Add barbecue sauce to pizzas. Add as much, or as little, sauce as your family prefers. The easiest way it to simple squeeze it directly from the bottle to the center of the pizza, then use the back of a spoon to spread almost to edge.
4. Divide minced garlic & sprinkle onto sauce.
5. Divide gouda or gruyere & sprinkle evenly onto pizzas, then add mozzarella. If using fresh mozzarella, place slices close together.
6. Add chicken on top of cheese.
7. Sprinkle onions over chicken, then add tomatoes. Finish by placing chopped sweet basil on top. Drizzle very lightly with EVOO.
8. Bake in oven until cheese is melted & sauce is bubbly. Serve with salad or fresh veggies, & enjoy!
Reduced Fat Three Meat Pizza w/ Honey No-Yeast Crust
Note - These measurements are for TWO pizzas. Designed to burst with flavor, not fat, feel free to use additional spices, as needed (add at end of browning time for meat, as they will burn if cooked too long).
For a busy day ahead, make the pizza crust the night before, bake as directed, add all toppings & cover first with wax paper, then saran wrap & put in the fridge. When you get ready to make dinner, pop the pizza in hot oven for 8-10 minutes, until cheese is melted for a very quick dinner. Serve with salad & dinner is done in 10 minutes.
Reduced Fat Three Meat Pizzas:
1 homemade no-yeast pizza crust recipe (enough for 2 pizzas)
Toppings (this will make 2 pizzas; divide measurements in half if only baking 1 pizza):
1/2 lb. lean ground beef
4 oz. sausage, hot or mild (about 1/4 roll)
3 cloves minced garlic
1 tsp. sea salt
1 tsp. minced onion
1 tsp. fresh-cracked pepper
4 slices pre-cooked bacon, crumbled (use low-sodium, if you can find it)
Fresh sweet basil, coarsely chopped (as much or little as you prefer)
2 1/2 c. grated low fat mozzarella cheese OR 2 small fresh mozzarella balls, pressed to remove water & sliced very thin
1/2 c. fresh Roma tomatoes, finely diced
1 c. favorite pizza or pasta sauce (I use Ragu's Traditional Pizza Sauce - tastes very similar to Papa John's pizza sauce & will not overpower the flavor of the toppings)
1. Preheat oven to 425, lightly brush crust with oil & bake for 8-10 minutes. Crust will be slightly doughy on inside. Bake 2nd crust.
2. In large saute pan on medium-high heat, brown ground beef & sausage together. Don't add oil. Season with sea salt & pepper. Add HALF the garlic & minced onion just before meat is done (spices will burn if added too soon). Remove from heat, pour into colander & RINSE with water. Allow to drain.
3. Pour 1/2 cup sauce on each pizza & spread almost to the edge.
4. Sprinkle rest of minced garlic over pizzas, then cover with cheese. If using fresh mozzarella, place slices close together.
5. Divide meat mixture & place on pizzas.
6. Add crumbled bacon & Roma tomatoes.
7. Sprinkle fresh sweet basil over top & drizzle each pizza with about 1 tsp. olive oil.
8. Place in hot oven & bake until cheese is melted, about 8 minutes.
9. Serve with salad or fresh veggies. Enjoy!
Homemade No-Yeast Pizza Crust with Honey
This recipe makes a GREAT thin crust! You can also use dough to make bread sticks (if making thin crust pizza), as it produces enough dough for about 2 pizzas, or rub outside of leftover dough ball with EVOO & seal tightly in plastic bag. Leftover dough will keep for up to 1 week in fridge. Making two pizzas is a great idea, with different toppings to satisfy everyone in the family. See other recipes for more topping ideas, or use your favorite toppings.
3 1/2 cups self-rising flour
1 1/2 cups hot water
1/2 cup olive oil (do not use EVOO in crust)
2 tbs. honey
1. Preheat oven to 425. Lightly oil round pizza pan with butter wrapper, nonstick spray or olive oil.
2. Mix all ingredients together until you form a good dough.
3. Dust your hands in flour and knead dough until it becomes smooth and elastic.
4. Use rolling pin or your hands and stretch - make it as thin or as thick as you like.
5. Lightly brush with olive oil before pre-cook dough for about 12 minutes, before applying toppings.
Daddy's Favorite Low-Carb Macaroni & Cheese
This dish is just as great as leftovers, as it is fresh. Leftovers will keep well up to one week in tightly sealed container in fridge. My dad requests this about once a week! The first time he tried it, I didn't tell him it was made with low carb pasta, and it said it was the best mac 'n cheese he's ever had.
Note - You can substitute regular elbow macaroni, semolina rotini, seashells or penne for the low-carb elbow macaroni, if you would like. I've tried this with rotini, but the recipe doesn't work quite as well. Increase stove-top cooking time to 12 minutes if using regular pasta. Do not overcook low-carb pasta.
16 oz elbow macaroni (I use Dreamfield's, found at Harris Teeter stores.)
2 1/2 cups milk
12 slices American cheese, cut or torn into small squares
2 c. shredded mild or sharp cheddar cheese, divided into individual cups
2 eggs, beaten
1 tsp. ground mustard
1 tsp. salt
1 tsp. pepper
Half-stick sweet cream butter (do not use margarine)
1. Preheat oven to 350. Grease a large glass Pyrex dish with butter wrapper or non-stick spray.
2. Cook elbow macaroni in heavily salted, boiling water about 9 minutes, depending on low carb vs. regular pasta. Drain. Lower burner to medium.
3. While pasta is draining, return pot to stove. Add milk, butter, salt, pepper, American cheese slices, 1 cup of the cheddar cheese, beaten eggs and ground mustard. Stir constantly, until all ingredients are melted & incorporated, about 4-6 minutes.
4. Add cooked pasta, stir well. Mixture will be soupy. Pour in greased Pyrex dish.
5. Top with rest of cheddar cheese. Bake until bubbly and cheese is melted & only slightly browned on top, about 15-18 minutes.
6. Pasta will continue to cook in oven, so make sure you do not overcook it on the stove. Enjoy!
Note - You can substitute regular elbow macaroni, semolina rotini, seashells or penne for the low-carb elbow macaroni, if you would like. I've tried this with rotini, but the recipe doesn't work quite as well. Increase stove-top cooking time to 12 minutes if using regular pasta. Do not overcook low-carb pasta.
16 oz elbow macaroni (I use Dreamfield's, found at Harris Teeter stores.)
2 1/2 cups milk
12 slices American cheese, cut or torn into small squares
2 c. shredded mild or sharp cheddar cheese, divided into individual cups
2 eggs, beaten
1 tsp. ground mustard
1 tsp. salt
1 tsp. pepper
Half-stick sweet cream butter (do not use margarine)
1. Preheat oven to 350. Grease a large glass Pyrex dish with butter wrapper or non-stick spray.
2. Cook elbow macaroni in heavily salted, boiling water about 9 minutes, depending on low carb vs. regular pasta. Drain. Lower burner to medium.
3. While pasta is draining, return pot to stove. Add milk, butter, salt, pepper, American cheese slices, 1 cup of the cheddar cheese, beaten eggs and ground mustard. Stir constantly, until all ingredients are melted & incorporated, about 4-6 minutes.
4. Add cooked pasta, stir well. Mixture will be soupy. Pour in greased Pyrex dish.
5. Top with rest of cheddar cheese. Bake until bubbly and cheese is melted & only slightly browned on top, about 15-18 minutes.
6. Pasta will continue to cook in oven, so make sure you do not overcook it on the stove. Enjoy!
Thursday, May 10, 2012
Best Ever Crock-Pot Pot Roast
Choose the best and most inexpensive cut for your needs. I prefer a sirloin roast - it has a bit more fat, but is more flavorful & generally less expensive than chuck roasts.
Ingredients:
2 lbs. sirloin roast
1 tbs. olive oil (do not use EVOO - it will burn in this recipe)
1 can cream of mushroom soup
1 envelope dry onion soup mix
1 large Vidalia or sweet onion, coarsely chopped
3 red potatoes, diced
3 cloves minced fresh garlic
1 tsp. sea salt
1/2 c. red wine
Pepper, to taste
10-15 baby carrots
1. Pour olive oil in pan over medium-high heat. Add onion & saute' for 5 minutes, under tender & almost translucent. Add garlic & potatoes. Saute 2 minutes more. Arrange onions & potatoes around side of the pan, to make room for the roast.
2. Generously season roast on both sides with sea salt & pepper. Place in hot pan; brown on first side, about 3-4 minutes. Slowly add red wine. Lower heat to medium. Let simmer 8-10 minutes to burn off alcohol. Flip roast & let simmer for 5 minutes. Turn off burner.
3. Add entire contents of pan to crock-pot. Turn on high heat.
4. Sprinkle dry onion soup mix over roast.
5. Add can of cream of mushroom soup & 1.5 - 2 cans of water, enough to cover roast. Add carrots.
6. Let roast cook, undisturbed, for up to 8 hours. Stir occasionally after 4-6 hours, if possible (if not, no worries! This dish pretty much cooks itself!). After 8 hours, turn heat to low, if not ready to eat (roast will be just as good after 12 hours - trust me).
7. Allow to cool slightly, serve with roasted veggies, mashed potatoes or rice (roast makes an incredibly gravy), garlic bread, salad & enjoy!
Ingredients:
2 lbs. sirloin roast
1 tbs. olive oil (do not use EVOO - it will burn in this recipe)
1 can cream of mushroom soup
1 envelope dry onion soup mix
1 large Vidalia or sweet onion, coarsely chopped
3 red potatoes, diced
3 cloves minced fresh garlic
1 tsp. sea salt
1/2 c. red wine
Pepper, to taste
10-15 baby carrots
1. Pour olive oil in pan over medium-high heat. Add onion & saute' for 5 minutes, under tender & almost translucent. Add garlic & potatoes. Saute 2 minutes more. Arrange onions & potatoes around side of the pan, to make room for the roast.
2. Generously season roast on both sides with sea salt & pepper. Place in hot pan; brown on first side, about 3-4 minutes. Slowly add red wine. Lower heat to medium. Let simmer 8-10 minutes to burn off alcohol. Flip roast & let simmer for 5 minutes. Turn off burner.
3. Add entire contents of pan to crock-pot. Turn on high heat.
4. Sprinkle dry onion soup mix over roast.
5. Add can of cream of mushroom soup & 1.5 - 2 cans of water, enough to cover roast. Add carrots.
6. Let roast cook, undisturbed, for up to 8 hours. Stir occasionally after 4-6 hours, if possible (if not, no worries! This dish pretty much cooks itself!). After 8 hours, turn heat to low, if not ready to eat (roast will be just as good after 12 hours - trust me).
7. Allow to cool slightly, serve with roasted veggies, mashed potatoes or rice (roast makes an incredibly gravy), garlic bread, salad & enjoy!
Twice-Cooked Barbecue Ribs
In this recipe, you will first boil the ribs to remove a lot of the fat & cook them faster (they are also more firm, with white flesh), add a simple rub for texture, then quickly grill & baste often to give the ribs their traditional sweet & smoky flavor.
Ingredients:
2 lbs. country-style pork ribs, washed & patted dry
4 cloves minced fresh garlic 2 tbs. sea salt, plus a pinch to season
1 tsp. onion powder
1 tsp. chili powder
1 tsp. fresh-cracked pepper
1 tsp. paprika
2 tbs. brown sugar
Pinch of ground mustard (about 1/2 tsp.)
1 green OR Vidalia onion, very finely chopped (I prefer Vidalia)
1 - 1.5 cup of your favorite barbecue sauce (I use Sweet Baby Ray's Hickory Brown Sugar)
1. Spray grill with non-stick grilling spray & preheat to medium heat (low-medium flame).
2. Heat large pot of water to boiling. Add 2 tbs. sea salt. Season ribs lightly with dash of salt & pepper, lightly covering both sides. Prick lightly on both sides with fork. Rub salt & pepper into ribs.
3. Place ribs in large pot, making sure they are covered with water. Add minced garlic. Boil 15-20 minutes, until fat has rendered on top of pot. Remove from stock with tongs & transfer to plate to cool for approximately 5 minutes (use stock to cook egg noodles as a side dish, or freeze for later use. Skim fat before using or freezing).
4. Mix the rest of the dry ingredients in a small bowl. Using your hands, rub finely minced onions onto ribs. Some pieces will stick to ribs, which is totally OK! Then, generously massage spice-rub into ribs, being sure to coat both sides.
5. Place ribs on hot grill. Immediately baste with your favorite sauce. Grill quickly on one side for 2 minutes, then flip. Lower heat to very low flame.
6. Flip & baste ribs every 1-2 minutes, until sauce begins to caramelize (about 9-11 minutes). Remove from grill, serve with grilled veggies and a side of sauce & enjoy!
Ingredients:
2 lbs. country-style pork ribs, washed & patted dry
4 cloves minced fresh garlic 2 tbs. sea salt, plus a pinch to season
1 tsp. onion powder
1 tsp. chili powder
1 tsp. fresh-cracked pepper
1 tsp. paprika
2 tbs. brown sugar
Pinch of ground mustard (about 1/2 tsp.)
1 green OR Vidalia onion, very finely chopped (I prefer Vidalia)
1 - 1.5 cup of your favorite barbecue sauce (I use Sweet Baby Ray's Hickory Brown Sugar)
1. Spray grill with non-stick grilling spray & preheat to medium heat (low-medium flame).
2. Heat large pot of water to boiling. Add 2 tbs. sea salt. Season ribs lightly with dash of salt & pepper, lightly covering both sides. Prick lightly on both sides with fork. Rub salt & pepper into ribs.
3. Place ribs in large pot, making sure they are covered with water. Add minced garlic. Boil 15-20 minutes, until fat has rendered on top of pot. Remove from stock with tongs & transfer to plate to cool for approximately 5 minutes (use stock to cook egg noodles as a side dish, or freeze for later use. Skim fat before using or freezing).
4. Mix the rest of the dry ingredients in a small bowl. Using your hands, rub finely minced onions onto ribs. Some pieces will stick to ribs, which is totally OK! Then, generously massage spice-rub into ribs, being sure to coat both sides.
5. Place ribs on hot grill. Immediately baste with your favorite sauce. Grill quickly on one side for 2 minutes, then flip. Lower heat to very low flame.
6. Flip & baste ribs every 1-2 minutes, until sauce begins to caramelize (about 9-11 minutes). Remove from grill, serve with grilled veggies and a side of sauce & enjoy!
Russian Tea Cakes
Russian Tea Cakes
Add the baking powder to the flour and whisk really well, fully incorporating the baking powder into the flour and making sure any little clumps of flour are broken up. Add just a pinch of salt. Now add the flour mixture slowly to the butter mixture. Add in the pecans on slow speed.
Scoop the batter with a small ice cream scooper, melon baller, or even a soup spoon, just make sure they are all the same size. And don't worry about spacing them out too much on the baking sheet, they aren't going to spread out, they're going to stay like little balls.
Put the trays in the fridge for an hour or so. You want the butter to harden up, making the cookies crispy and delicious when baked.
Bake for 15 minutes until they are golden brown. While still warm, roll them in confectioners' sugar. It will adhere slightly to the cookies, looking like snowballs.
Recipe by Anne Thorton, Food Network
- 1 1/2 sticks butter
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon almond extract
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- 4 cups sifted all-purpose flour
- Salt
- 1 1/3 cups roasted, salted, chopped pecans
- Confectioners' sugar, for rolling
Directions
Preheat the oven to 350 degrees F.
Add the butter to your standing mixer, put it on medium speed, then
add your sugar right into the bowl. Turn it up so it gets nice and
fluffy. Stop the mixer and scrape down the edges. Continue to beat it
until it's almost white. Now you're ready for your eggs. Keep the mixer
on low and add them 1 at a time. Wait to add the other egg until the
first one is fully incorporated into the butter and sugar. Now add the
almond and vanilla extracts.Add the baking powder to the flour and whisk really well, fully incorporating the baking powder into the flour and making sure any little clumps of flour are broken up. Add just a pinch of salt. Now add the flour mixture slowly to the butter mixture. Add in the pecans on slow speed.
Scoop the batter with a small ice cream scooper, melon baller, or even a soup spoon, just make sure they are all the same size. And don't worry about spacing them out too much on the baking sheet, they aren't going to spread out, they're going to stay like little balls.
Put the trays in the fridge for an hour or so. You want the butter to harden up, making the cookies crispy and delicious when baked.
Bake for 15 minutes until they are golden brown. While still warm, roll them in confectioners' sugar. It will adhere slightly to the cookies, looking like snowballs.
'Homemade' Chicken & Dumplins
These days are all about comfort food, but keeping my weight under control. Here's a super-easy & healthy recipe for 'Homemade' Chicken & Dumplins.
Ingredients:
1 whole chicken, cut up & giblets removed; skin still on
1 tbs. olive oil
4 cloves minced garlic
1 tbs. dried rosemary
2 tbs. regular iodized salt
1 tbs. sea salt
1 tbs. dried minced onion
pepper to taste
1/2 c. all-purpose flour
1 can flaky buttermilk biscuits
1. Season chicken with sea salt & pepper, to taste. Place cut up chicken in large pot. Cover with water; add 2 tbs. iodized salt & heat to rapid boil. Let boil for 2 minutes. Lower heat to medium.
2. Add olive oil, rosemary, minced onion & garlic. Continue to boil chicken until meat falls off bone, about 25 minutes. Lower heat to medium-low.
3. Remove chicken with slotted spoon; transfer to plate & allow to cool.
4. Keep stock on low boil. When chicken is cooled, discard skin & pull meat off bone (may save skin & bones for additional stock, or freeze for later use). Chop chicken into bite-sized pieces, removing any extra skin or cartilage.
5. Open can of biscuits & separate into pre-cut size. Then, peel / flake each biscuit into 3 smaller, very thin biscuits.
6. Quarter each thin biscuit into four pieces by cutting with a knife, or tear for more 'homemade' texture. Dredge each piece in flour, covering each side well.
7. Drop each small piece of biscuit slowly into low-boiling stock. May need to gently push biscuits further into stock with spoon as they cook, but do not stir. Continue until all biscuits are covered with stock. Cook 10 minutes on low boil, until they puff up & begin to thicken into dumplins.
8. Slowly add chopped chicken. Gently push chicken around in dumplins & stock to incorporate, but again, be careful not to stir. Carefully sample (chicken & dumplins will be very hot); adjust salt & pepper as needed. Allow to cook for additional 15 minutes, up to 3 hours. Dumplins will be thicker & less 'dumplin-like' the longer they are cooked, but the flavors meld well.
9. When desired consistency is achieved, ladle into bowls, allow to cool slightly, and enjoy!
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