Thursday, October 8, 2009
Tuesday, October 6, 2009
Wednesday, September 9, 2009
Monday, September 7, 2009
4 6 oz. chicken breasts
good olive oil
salt and pepper
2 medium red onions, sliced into thick rounds
2-3 peaches, diced
1 bunch arugula (4 cups)
candied walnuts (optional)
balsamic vinaigrette dressing
Put chicken breasts in a bag with a few tablespoons of olive oil and about 1/2 tsp. to 1 tsp. each of salt and pepper. Let it sit while the grill is heating up. Grill chicken and onions until chicken is cooked through and the onions are tender.
Toss the arugula with the peaches, blue cheese, and walnuts with the dressing. Serve with onions and chicken.
Homemade Balsamic Vinaigrette (adapted from Everday Food)
3/4 cup olive oil
1/8 cup white wine vinegar
1/8 cup balsamic vinegar (can use all balsamic but I like to cut the bite a little)
salt and pepper to taste
Shake all together in a jar with a tight-fitting lid or whisk in medium bowl.
Wednesday, April 15, 2009
I love lasagna but think it's a pain in the butt. I also don't love ricotta cheese and so those types of recipes don't appeal to me. When I saw this recipe in Wondertime magazine, I knew it was for me. I've since made it quite a few times, the first being when my mom and dad came for Christmas.
The Best Lasagna
Heat oven to 400. Grease a 9-by-13-inch pan. Thoroughly cook the ground beef, garlic, and herbs in a large skillet. Stir in pasta sauce and bring to a simmer for about 2 minutes. Season to taste and add the red wine, if using. Set aside.
In a medium saucepan over medium heat, bring chicken stock to a boil. Add cream cheese, turn heat to low, and whisk until smooth, about 6 minutes. Season to taste and add the white wine, if using.
Spoon half the meat sauce into the pan as evenly as possible. Sprinkle 1 cup grated mozzarella over the meat mixture. Top with 3 or 4 lasagna noodles. If using vegetable, toss them evenly over the noodles.
Pour the cream cheese sauce over the noodles and cover with another cup of grated mozzarella. Arrange 3 or 4 lasagna noodles over the cheese, then spoon remaining meat mixture over noodles as evenly as possible. Top with the rest of the mozzarella and the grated parmesan. Bake until brown and bubbling, 35 to 45 minutes. Let cool for 10 to 15 minutes before you cut it. Seriously. It will be too gloppy and you'll go crazy.
Thursday, March 26, 2009
Sunday, March 1, 2009
Food Network Magazine (with adaptions)
1 whole ancho chile (any large, mild chile would work - I used a poblano before too)
4 cloves peeled garlic
2 to 3 chipotles in adobo sauce (I used 2 - you could also use just one)
1/2 medium onion, roughly chopped
3 tbsp. extra-virgin olive oil
2 tbsp. honey
1 tbsp. cider vinegar
2 tsp. dried oregano
3 1/4 cups low-sodium chicken broth
4 lbs. boneless pork shoulder (I used a pork sirloin roast)
Freshly ground pepper
2 bay leaves
1 cinnamon stick
Corn tortillas, warmed, for serving (We made burritos with yummy uncooked flour tortillas!)
Toppings such as cilantro, sour cream, cheese, avocado, lettuce, etc.
Put the chile and garlic on a paper plate and microwave about 45 seconds until soft and pliable. Stem and seed the chile; cut into big chunks. Transfer garlic and chile to a blender. Add the chipotles, onion, 2 tbsp. olive oil, honey, vinegar, 1 tbsp. salt and the oregano to the blender; puree until smooth.
Heat the remaining oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.
Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. You can play with this a little - the first time I made it I cooked it on low for probably 8 hours. The second time I cooked it for about 4 hours on high and 2 hours on low.
Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with the toppings.
Monday, February 23, 2009
Monday, February 16, 2009
1 tsp. dried thyme
1/4 to 1/2 tsp. cayenne pepper
Coarse salt and fresh ground pepper
2 pork tenderloins (10 to 12 oz. each) - I only used one because it was just me and Patrick!
1 tbsp. vegetable oil
2 tbsp. ground black pepper
2 tbsp. dried oregano
2 tbsp. dried thyme leaves
1 tbsp. cayenne pepper (optional)
1 1/2 lbs. red new potatoes, quartered (you can really use any amount - just adjust roasting time)
1/4 cup olive oil
2 cloves garlic, smashed
Kosher salt and pepper
Heat oven to 400. On a foil-lined, rimmed baking sheet, toss the potatoes, oil, garlic, salt and pepper. Arrange in a single layer and roast, tossing occasionally, until golden brown and crisp, about 30-45 minutes.
These can also go in the oven at 450 with the pork, just watch them to make sure they don't get too brown.
Thursday, February 12, 2009
Spread mixture in the prepared pan. Wet hands to smooth top. Let set 3 hours or overnight. Turn onto a cutting board dusted with confectioners' sugar. Cut into squares with a sharp knife. Toss with confectioners' sugar to coat all sticky sides. Store in an airtight container for up to 5 days.
Overall an easy recipe, meaning not labor-intensive but super messy!! Confectioners' sugar, scooping sticky marshmallow out of the mixer and into the pan - you get the idea. But really pretty and really yummy! The boys said they tasted like vanilla ice cream that wasn't cold.