Friday, December 31, 2010
1 bag (5 ounce) baby greens
1/2 large head iceberg lettuce, cut into bite-size pieces
1 large romaince heart, cut into bite-size pieces
3/4 cup pecans, toasted in a 325 degree oven, coarsely chopped
3/4 cup dried cranberries
1 cup crumbled blue cheese (about 4 ounces)
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper
2 T. balsamic vinegar
Place greens in a large bowl. Add pecans, cranberries and blue cheese. Drizzle olive oil over salad and sprinkle generously with salt and pepper; toss to coat. Taste for seasonings and adjust if necessary. Add balsamic vinegar and toss to coat again. Serve
To make ahead of time: Go ahead and toast those pecans early. The lettuces can be prepared and refrigerated, covered, for 3-4 hours.
Here is a shot of the spread this year (Mom didn't want me to take a picture because we didn't use pretty serveware)
The feast menu:
Jezebel sauce (recipe featured last December)
Glenn's beef tenderloin with horseradish sauce
3 Green Salad with blue cheese, toasted pecans and dried cranberries
Broccoli and Gruyere Gratin
Here is my plate:
The 2 family recipes I want to share from this meal (and the cookbook) are below:
Gayla's Potato Casserole - This recipe is created by my "Aunt" Gayla Marley, but was submitted by my cousin Lesley Smith. She told me that they have had this at a many Christmas and Thanksgiving gatherings and that it's always a crowd pleaser. I would have to agree - this is delicious and a great alternative to ordinary mashed potatoes.
5-7 big red potatoes
1 small carton cottage cheese
1 small carton sour cream
3/4 stick of butter
Salt & Pepper
Peel the potatoes and cute them into chunks. Mash them with an electric mixer. Add salt, pepper, and garlic salt and a dash of milk. Add cottage cheese and sour cream. Mash it all again in the mixer. Grease a 9x13 casserole and put the potato mixture in. Melt the butter and pour it on top. Bake on 350 uncovered for 1 hour.
Corn Pudding - This recipe, submitted by Jan Burnett, might be easiest recipe in the world. Don't judge the ingredients!
2 cans (16 ounce each) creamed corn
1 package (6 ounce) Jiffy corn muffin mix
2 eggs, beaten
1/2 cup margarine, melted
Mix all ingredients and pour into a greased 2 quart casserole dish. Bake 45 minutes at 350 degrees.
Hope all of you had a Merry Christmas! Here's to more eating in 2011!
Monday, December 20, 2010
I've kept this in a steady rotation since then. It's especially enjoyed after some carb-heavy days. I always add Sriracha for an extra kick!
1 garlic clove, minced
1 tablespoon olive oil
3/4 pound ground pork
1 teaspoon Chinese five-spice powder
1 tablespoon soy sauce
2 tablespoons brown sugar
8-10 Bibb lettuce leaves (you could use romaine or iceberg if you want)
1 carrot, shredded
1 cucumber, peeled and julienned (i left this out)
Chopped peanuts (optional)
2 tablespoons soy sauce
2 tablespoons sugar
4 tablespoons lime juice
Add half a garlic clove, if desired
In a sauté pan over medium-high heat, cook the garlic in the oil until fragrant, about 3 minutes.
Add the pork, five-spice powder, soy sauce, and brown sugar and cook until the pork is browned, 8 to 10 minutes.
Scoop the pork mixture into the lettuce leaves. Garnish with the carrot, cucumber, and peanuts.
Serve with dipping sauce. I've even had without the sauce, and it's still good.
Saturday, December 18, 2010
I read a great article in the Times today with loads of little tid-bits on how to use and care for nonstick cookware. I was going to send it to my Mom, but then I realized that a lot of people don't know these things already, so I decided to share it with all of you.
Basically, the rules for nonstick cookware:
1. Pre-season your pan (read the article to figure out how to do this)
2. Use a lower heat than you would with stainless steel.
3. Do not put in the dishwasher, even if says it's dishwasher-safe. Seriously. Believe me. Stop being lazy.
4. Don't use metal utensils...use nonstick friendly to avoid scratching off the nonstick coating.
And my two-sense for nonstick cookware?
Invest in 1 good nonstick pan for eggs. I have the Calphalon Unison, which I would recommend. For the rest of your cookware, bump it up a notch and stop fiddling with your food - it won't stick if you leave it alone. Sure, nonstick can be healthier, but oil and butter are delicious ingredients that I refuse to leave out of my cooking anytime soon.
Sunday, November 28, 2010
This isn't just for Thanksgiving, but can be served anytime. Mary Margaret served it with pork tenderloin, and it really complimented it well.
1 bag of fresh cranberries
Less than 2 cups sugar - I wasn't really sure what this meant, so I used 1.75 cups.
1 cup water
1 T. grated orange peel
1 cup orange juice (this took about 3 oranges)
1 cup golden or dark seedless raisins
1 cup chopped walnuts
1 cup chopped celery
1 medium apple, peeled, cored and chopped
1 t. ground ginger
In a 3 qt. saucepan over medium heat, heat cranberries, sugar and water to boiling, stirring frequently. Reduce heat to low and simmer 15 minutes. Stir in remaining ingredients and cook a few minutes more for flavors to mix. Cover and refrigerate or process and can.
I would personally cut the orange flavor a bit, maybe use a little less zest, next time. But taste as you go along, to get to your liking. Enjoy!
1/2 cup chopped onions
1/2 cup chopped celery
1/4 cup chopped green pepper
1/2 cup sharp cheddar cheese, grated
1 can french-style green beans, drained
1 can shoe-peg corn, drained
1 can cream of celery soup
1/2 pint sour cream
1 stick melted margarine
1 stack Ritz crackers, crushed
salt & pepper to taste
Mix first 8 ingredients. Add salt & pepper. Place in a 9x13" dish. Melt oleo and mix with Ritz. Spread on top of mixture. Bake at 350 degrees for 45 minutes.
Saturday, November 20, 2010
First pick your bird, should range from 13 to 15 lbs. In order to know how much grease you will need, place the turkey in the frying pot using water to judge the height. It should be about 6 in. from the top of the pot with the turkey in.
The night before cooking, you must inject it. Use one bottle Cajun Butter and one bottle Tony’s Injection per turkey. (This may seem like a lot, but it’s worth it.) While injecting, focus on the breast and legs - you can shoot some in the other parts for cooking flavor, but the breast and legs are obviously most important. You then want to rub the outside and the inside with some good spices which will create a great crust. The Cajun Butter kit comes with a pretty good one.
** The most important part of the injection process is to make all of the juice fit. You have to work the needle back and forth to really cover all of the meat or you will end up with pockets of seasoning which you don’t want. I always put a good bit on the very top where it forms bubbles in-between the skin and breast.**
Next, put the bird in the refrigerator over night. The next day you must take it out of the refrigerator long enough to allow it to reach room temperature before cooking.
Heat the grease to 400 degrees Fahrenheit. Place the turkey in the grease using the metal plated stabilizer deal with the handle. (WEAR GLOVES) The temp will go down -this is good. You want to cook it at 350 Degrees for 3- 3 ½ minutes per pound.
After the long and exciting wait, TURN OFF THE GAS FIRST, then remove your turkey.
Drain the grease over the pot as it will have pockets of hot grease still stuck in some of the crevasses of the cooked turkey.
Let cool, cut and enjoy!
Sunday, October 3, 2010
2 (8 oz) packages cream cheese
1 cup ranch dressing
1 cup Frank's red hot sauce
2-3 cups shredded cheddar cheese
8 ounces cooked and chopped chicken breast (I would probably add a bit more if I were making this again to make it a little chunkier)
Preheat oven to 350. Mix all ingredients together and bake for 30 minutes until hot and bubbly. Cliff recommends serving with club crackers or tortilla chips. I went with Frito Scoops and carrot sticks - delicious!
Monday, September 27, 2010
8 ounces whole wheat linguine (I used angel hair b/c it's what I had. You could also use rice)
3/4 cup low-sodium chicken broth (I used a boullion cube + 1 cup water)
3 tablespoons soy sauce
1 teaspoon rice wine vinegar
1/4 teaspoon red pepper flakes
2 teaspoons cornstarch
2 tablespoons expeller-pressed canola oil, divided (i don't even know what this means - I used vegetable oil)
1 pound frozen Nature’s Rancher Boneless Skinless Chicken Tenderloins, thawed and cut into strips (I used chicken breasts and just sliced & diced evenly in cubes)
3 cloves garlic, minced
2 teaspoons minced peeled fresh ginger
3 cups small fresh broccoli florets (from about 1 large crown)
1 carrot, peeled and cut into thin strips (I didn't have carrots but I did have water chestnuts and that adorable baby corn so I used this instead)
Cook linguine according to package instructions, drain and keep warm. Meanwhile, combine broth, soy, vinegar, pepper and cornstarch in a bowl. Heat a wok or heavy skillet over high heat. When very hot, add 1 tablespoon oil. Add chicken and stir-fry until lightly browned, about 2 minutes. Remove from wok and set aside. Add remaining oil, garlic and ginger; stir-fry 30 seconds. Add broccoli and carrot; stir-fry 2 minutes. Add soy mixture and chicken, stir well, and cover. Lower heat to medium and simmer until vegetables are tender, about 3 minutes. Toss with linguine and serve.
This serving has way too much broccoli in it. Mom will be proud.
1 pound red kidney beans, dry
1 large onion, chopped
1 bell pepper, chopped
5 ribs celery, chopped
5 garlic cloves, minced
1 to 1-1/2 pounds andouille sausage, sliced on the bias
1/2 to 1 tsp. dried thyme leaves, crushed
1 or 2 bay leaves
As many dashes Crystal hot sauce or Tabasco as you like, to taste
A few dashes Worcestershire sauce
Sunday, September 19, 2010
Sunday, August 29, 2010
1 Tbsp unsalted butter
1 strip of bacon
1/2 large yellow onion, chopped
1/2 large carrot, chopped
1/2 celery stalk, chopped
3 ears of sweet corn, kernels removed from the cobs, cobs reserved
1 bay leaf
3 1/2 cups milk
1 medium potato, peeled and diced
1/4 red bell pepper, chopped (I used green because my tummy hates the red ones)
Kosher salt and fresh ground pepper
1/2 teaspoon fresh thyme leaves (I used a little tiny bit of dried)
In a large saucepan, melt the butter over medium heat. Add the bacon strip and fry until the bacon renders its fat, but doesn't begin to brown, 3 or 4 minutes. Add the onion and sauté for 4 to 5 minutes, until soft. Add the carrot and celery and cook for 4 or 5 more minutes.
Break the corn cobs in half and add them to the saucepan. Add the milk and bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 30 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer to prevent scalding the milk on the bottom of the pan.
Discard the cobs, the bacon strip, and the bay leaf. Raise the heat, add the potatoes, red pepper, 1 teaspoon of salt, fresh ground pepper to taste, bring to a simmer and reduce the heat to maintain a simmer for 15 minutes, or until the potatoes are almost fork tender.
Raise the heat, add the corn kernels and the thyme. Bring to a boil, reduce the heat, and simmer for 5 minutes.
Saturday, August 21, 2010
My mom doesn't like beets, so I never grew up eating them, much less cooking them. Luckily, they are super easy. And don't even think about throwing the greens away - I recently started cooking them and am obsessed. You can cook just like any other greens, and they are delicious. The best part is that one vegetable makes 2 sides. I served with some chicken/feta/spinach sausage for a nice light meal.
For the beets:
Clean off any dirt with a paper towel, but do not wash. Trim the roots and stems to 1/2." Place the beets in an oven-proof baking dish and cover (foil works fine). Bake at 400 degrees for one hour, or until tender. Remove from oven and let cool. Then simply slip the skins and root off with your fingers.
For the greens: (from simplyrecipes.com)
1 pound beet greens
1 strip of thick cut bacon, chopped (I have made it without bacon and it is still good)
1/4 cup chopped onion
1 large garlic clove, minced
3/4 cup of water
1 T, sugar
1/4 t. crushed red pepper flakes
1/6 cup of cider vinegar
Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.
In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat. Add onions, cook over medium heat 5 to 7 minutes, stirring occassionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.
Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar.
Sunday, August 15, 2010
1/2 cup vegetable oil
1 cup chopped celery
1 cup chopped green pepper
1 cup chopped onion
2 cloves garlic, chopped
4 cups beef broth
1 can (16 oz.) tomatoes
1 package (10 oz.) frozen sliced okra
1/2 t. thyme
1 bay leaf
1/2 t. cayenne pepper
1/2 t. oregano
1 t. salt
2 1/2 lbs. Simmons catfish, cut into 1" cubes
If making a roux: In a skillet over medium heat, mix 3 tablespoons oil with 3 T. flour and cook, stirring constantly, until roux turns dark brown, about 30 minutes.
If not making a roux, which is stupid and I don't recommend: heat oil in large stockpot.
Next step is to add celery, green pepper, onion and garlic and saute until tender. Add beef broth, tomatoes, okra, thyme, bay leaf, cayenne pepper, oregano and salt. Cover and simmer for 30 minutes. Add catfish and continue simmering 15 minutes or until catfish flakes easily. Remove bay leaf. Serve over cooked rice.
Saturday, August 14, 2010
Monday, July 26, 2010
Saturday, July 24, 2010
1 cup uncooked orzo
2 tablespoons chopped fresh parsley
1/2 teaspoon salt, divided
7 teaspoons unsalted butter, divided
1 1/2 pounds peeled and deveined jumbo shrimp
2 teaspoons bottled minced garlic (I used fresh garlic - it's the best)
2 tablespoons fresh lemon juice
1/4 teaspoon black pepper
Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.
While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.
Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.
Ears of corn (however many you want)
Shuck corn, leaving husk on. Wrap husk back and grill for roughly 15 minutes, turning, until hot.. Remove husk, slather each ear with mayo and then roll corn in the cheese to stick. Sprinkle with cayenne and lime juice and enjoy!
Thursday, July 15, 2010
4 drops Tabasco hot pepper sauce
Monday, July 5, 2010
1.5 lbs. of large shrimp, peeled and deveined
3 T. dijon mustard
2 T. honey
1/4 cup fresh lemon juioce
2 garlic cloves, minced
Combine all ingredients except shrimp. Stir with whisk in small bowl. Brush one side of shrimp with mixture. Grill for 1-2 minutes. Turn shrimp, brush with glaze and cook 2 minutes of until shrimp are done.
Sunday, June 27, 2010
1 T. olive oil
1 cup finely chopped onion
1 clove garlic, chopped
1/2 teaspoon salt
1 cup dried brown lentils, rinsed
1 package (2.25 ounce) taco seasoning
2 1/2 cups vegetable broth
1/2 cup fat-free sour cream
1 chipotle chile in adobo sauce, finely chopped (use half for less heat) - I didn't use this time but if you have, it really adds a nice flavor
2 teaspoons adobo sauce - same note as above
8 taco shells
toppings: shredded lettuce, tomatoes, shredded cheddar cheese
Heat oil in large skillet over medium-high heat. Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes. Add lentils and taco seasoning. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes. Mix sour cream, chile and adobo sauce in a bowl. Uncover lentils and cook until mixture thickens, 6 to 8 minutes. Mash with a rubber spatula. Spoon 1/4 cup lentil mixture into each taco shell. Top with 2 heaping teaspoons sour cream mixture, lettuce, tomato and cheese.
Sunday, June 20, 2010
Jimmy Dean sausage (Hot is the Burnett preference) - RIP JD!
Mayonnaise (Pete will only eat Blue Plate)
White bread (preferably cheap store brand)
Salt & Pepper to taste
Brown sausage in pan. Drain and set aside. Scramble eggs in same pan. Salt and pepper to taste. Mix together. On one side of the bread, spread with butter. On the other side, spread with mayo. Fill with egg/sausage mixture and grill in pan until buttered sides are brown. Slice and serve.
Monday, June 7, 2010
2 heads broccoli
1/2 cup golden raisins (Feel free to improvise here; cranberries or currants would be excellent substitutions)
1/2 cup finely chopped red onion
3/4 cup slivered almonds (or whole almonds that have been roughly chopped)
1/2 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons rice wine vinegar
2 tablespoons sugar
1 teaspoon salt
freshly ground pepper
Shred the broccoli in a food processor, using the grater disk. In a large bowl, combine the shredded broccoli, raisins, red onion, and almonds.
Whisk together the mayonnaise, lemon juice, vinegar, sugar, salt, and a few grinds of fresh pepper. Pour the dressing over the broccoli mixture and stir to combine. Taste and add more salt or pepper, if needed.
Allow to sit for 30 minutes (or an hour in the fridge) so the flavors can mingle.
I read in some of the recipe reviews that some people added bacon....mmm.....bacon. Just passing on the suggestion.
Sunday, June 6, 2010
1 eye of round beef roast
1/2 tsp onion powder
1 1/2 teaspoons ketchup
1 tablespoon flour
1/2 cup water
salt and pepper
Preheat oven to 450°F.
Place eye of round beef roast in roaster or pan uncovered. Season heavily with salt, garlic powder, onion powder and black pepper.
Roast in oven for 20 minutes. Turn off heat. Do not open oven door or the heat will be lost.
Allow the roast to sit in the oven for 20 minutes per pound. A lot of the reviews for the recipe suggested letting it sit 1.5 hours even if it was on the smaller side. This was a mistake on my part. I don't like brown meat. I like red meat. Very very bloody red meat. But hey, beginner here with roast - I'll get it next time! But take this as my warning. I would stick with the 20 min rule if you like a more pink roast.
When roast is done, remove from the pan and make a gravy with the juices by adding gravy ingredients from above. Stir ingredients right in the pan the roast was cooked in (on top of the stove), scraping up the flavorful bits from the pan. Cook over low heat until thickened, adjusting seasonings to taste. A teaspoon of beef bouillon may be added for extra flavor if needed. If the roast didn't have much in the way of drippings, add a tablespoon of butter to the gravy.
Next, just slice and serve with the delicious gravy. Don't be upset by the lack of color on my plate below. It's not pretty, I know, but it's summer - and I have decided I need to eat fresh sweet corn with as many meals as possible.
Tuesday, June 1, 2010
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper (I used 1 t. because I love cayenne pepper)
8 skinless, boneless chicken thighs (I used a 3.5 lb. package of chicken pieces)
6 tablespoons honey
2 teaspoons cider vinegar
Combine honey and vinegar in a small bowl, stirring well.
Saturday, May 29, 2010
2 large chicken breasts (roughly 1 lb.)
1/2 cup light or regular mayo
1 t. honey
2 t. curry powder
1 t. ginger
1/4 t. salt
1/4 t. pepper
1/4 cup thinly sliced green onion (both green and white parts)
I like to add a little more variety here:
1/2 cup golden raisins
1/2 cup red seadless grapes, halved (not pictured)
1/2 cup chopped pecans (not pictured)
Place the chicken breasts in a pot with enough hot water to cover them. Simmer gently, covered, for 15 to 20 minutes, never letting the liquid boil. Make sure the chicken is done by slicing it in half to make sure it is no longer pink. When the chicken is done, set it aside to cool.
In a large mixing bowl, combine all ingredients except chicken and green onions and mix well.
When chicken is cool enough to handle, tear or cut into bite-size cubes and mix with mayo mixture. Add a little more mayo if you want until the salad is the consistency you want. Last, add the green onion. Refrigerate and serve chilled.
Saturday, April 17, 2010
8 bay leaves
The first thing I did was go ahead and just slice the onions thinly for rings, as well as peel a few cloves of garlic.
I decided not to post the pics of the whole shrimp de-heading process because, well, they just aren't pretty. Unlike most people, I like de-heading the shrimp. So, if you ever need any help decapitating these yummy little monsters, give me a call. Once de-headed, I threw these fellows into some boiling water (I added a little Old Bay because I have it), and cooked for only 3 minutes. They don't have to be fully cooked, as the pickling process will continue to cook them even further. I drained them immediately, and then I peeled and de-veined them, leaving the tail on.
The next, and final step, just involved mixing all of the ingredients and then adding the shrimp and onions to the mixture. I added in some peppercorns as well, from a suggestion from my pal Mary Margaret. The shrimp need to marinate in this at least overnight to achieve the full pickeld flavor.
Monday, March 29, 2010
2 tablespoons olive oil
1 pound sweet Italian sausages, casings removed
1/2 teaspoon dried crushed red pepper
1 cup chopped onion
3 garlic cloves, minced
1 28-ounce can crushed tomatoes with added puree
1/2 cup whipping cream
1 pound farfalle (bow-tie pasta)
1/2 cup (packed) chopped fresh basil
Freshly grated Pecorino Romano cheese
Go ahead and chop up the onion and garlic. I would also start boiling the water for the pasta. Follow the directions for al dente pasta and save 1 cup of the reserved water for later.
Heat oil in heavy large skillet over medium-high heat.
Oh, yes, you'll want a glass of wine. Red, white, who cares? This is a lovely Bordeaux that I bought over the weekend.
Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer.
Toss over medium-low heat until sauce coats pasta, adding reserved liqued from pasta by 1/4 cupfulls as needed.
Transfer pasta to dish. Sprinkle with basil and cheese. And serve. Look how pretty!!!
Monday, March 22, 2010
1 teaspoon canola oil
1/2 cup chopped onion
1 teaspoon red curry paste (this adds a good amount of spice, but I actually prefer more)
1 teaspoon sugar
12 ounces large shrimp, peeled and deveined
1/3 cup coconut milk (feel free to use light if you are watching the calories)
2 teaspoons fish sauce
1/4 cup chopped green onions
1 tablespoon chopped fresh basil (I like to use a bit more)
Why not make things easy and just go ahead and chop your ingredients now?
Heat oil in a large nonstick skillet over medium-high heat. 2 things noticed: I need a new nonstick pan PRONTO!....and this is very Medusa-esque. I am pretty sure I made up that word. I like it.
Add onion and curry paste to pan, and sauté 1 minute, stirring occasionally.
Stir in sugar; sauté 15 seconds.
Add shrimp; sauté 3 minutes or until shrimp are done, stirring frequently.
When they are pink throughout, those boogers are done.
Stir in coconut milk and fish sauce; cook 30 seconds or until thoroughly heated. Remove from heat; stir in green onions and basil. (Oops, forgot to take a picture.)
Serve with rice and your choice of side. I went with haricot verts because that is what I had. Feel free to use anything. Told you it was easy. And delicious, right?