Tomato-Peach Salad
1 tomato
1 peach
¼ red onion cut into slices
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 to 1-1/2 teaspoons sugar
Salt
Pepper
Cut tomato into wedges. Cut peach in half, remove pit and then cut into wedges.
Toss tomato and peach wedges with red onion slices. Drizzle with olive oil and then vinegar. Season with sugar, salt and pepper.
Sunday, November 15, 2009
Cucumbers in Sour Cream Dill Sauce
Cucumbers in Sour Cream Dill Sauce
4 small, firm cucumbers
1 cup boiling water
¾ cup sour cream
3 tablespoons apple cider vinegar
3 tablespoons minced fresh dill or 1 teaspoon dill seed or 1 tablespoon dried dill
1 ½ teaspoons salt
¼ teaspoon white pepper
2 teaspoon sugar
Peel cucumbers and slice very thin. Pour boiling water over them and count to 10. Drain and cover with ice water. Drain cucumbers. Put cucumbers on a plate and cover with paper towels and absorb as much moisture as possible. To get even more moisture out of the cucumbers, after covering them with a paper towel, put a plate on top of the paper towel and press down. It is important to remove as much moisture as possible from the cucumbers.
Mix together sour cream, vinegar, dill, salt, pepper and sugar. Taste. Add more salt and/or sugar if needed.
Toss cucumbers with dressing. Chill for at least 30 minutes.
4 small, firm cucumbers
1 cup boiling water
¾ cup sour cream
3 tablespoons apple cider vinegar
3 tablespoons minced fresh dill or 1 teaspoon dill seed or 1 tablespoon dried dill
1 ½ teaspoons salt
¼ teaspoon white pepper
2 teaspoon sugar
Peel cucumbers and slice very thin. Pour boiling water over them and count to 10. Drain and cover with ice water. Drain cucumbers. Put cucumbers on a plate and cover with paper towels and absorb as much moisture as possible. To get even more moisture out of the cucumbers, after covering them with a paper towel, put a plate on top of the paper towel and press down. It is important to remove as much moisture as possible from the cucumbers.
Mix together sour cream, vinegar, dill, salt, pepper and sugar. Taste. Add more salt and/or sugar if needed.
Toss cucumbers with dressing. Chill for at least 30 minutes.
Sweet & Sour Cucumber Salad
Sweet & Sour Cucumber Salad
2 medium cucumber, seeded and diced
3 tablespoons red wine vinegar
1 teaspoon red pepper flakes
½ teaspoon salt
½ teaspoon sugar
Scrub the cucumber well. Cut in half lengthwise, then scoop out seeds with a spoon. Cut the halves in half again lengthwise, then cut across the spears to make the dice.
In a medium bowl, toss the cucumber with the remaining ingredients. Cover and refrigerate, stirring occasionally, at least 30 minutes and up to 2 days.
2 medium cucumber, seeded and diced
3 tablespoons red wine vinegar
1 teaspoon red pepper flakes
½ teaspoon salt
½ teaspoon sugar
Scrub the cucumber well. Cut in half lengthwise, then scoop out seeds with a spoon. Cut the halves in half again lengthwise, then cut across the spears to make the dice.
In a medium bowl, toss the cucumber with the remaining ingredients. Cover and refrigerate, stirring occasionally, at least 30 minutes and up to 2 days.
Tuesday, November 10, 2009
Thanksgiving Side Dishes
Spicy Candied Sweet Potatoes
2 – 29 oz cans of cut sweet potatoes drained
½ cup pecans finely chopped
6 tablespoons butter, cut into small pieces
2 tablespoons frozen orange concentrate, thawed
1/3 cup packed brown sugar
2 teaspoons pumpkin pie spice
¼ to ½ teaspoon cayenne pepper
3 cups miniature marshmallows
Coat a 5-quart slow cooker with cooking spray.
In a large bowl stir together the sweet potatoes, pecans, butter and orange juice concentrate until well combined. In a small bowl stir together the brown sugar, pumpkin pie spice, and cayenne pepper. Sprinkle into the sweet potato mixture and then stir until combined well. Spoon into the slow cooker.
Cover and cook over low heat for 2 to 3 hours.
Sprinkle the marshmallows over the top of the sweet potatoes and cook on low for another 15 minutes or until the marshmallows are slightly melted.
Easy Cranberry Sauce
12 oz bag of frozen cranberries
1 cup sugar
Orange or lemon zest
2 tablespoons water
Empty a 12 ounce bag of frozen cranberries into a saucepan. Remove ½ cup of the cranberries and set aside.
Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cover. Cook over low heat, stirring occasionally until the sugar dissolves and the cranberries are soft, about 10 minutes.
Increase the heat to medium and cook until the cranberries burst, about 10-12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add additional sugar, salt and pepper to taste and cool to room temperature before serving.
Carrot and Cranberry Salad
7 large green onions
1/2 cup seasoned rice vinegar
2 level tablespoons chopped peeled fresh ginger
4 cups coarsely grated peeled carrots
1/2 cup sweetened dried cranberries
Cut tops off onions. Cut tops lengthwise into thin strips; cut strips into 2-inch pieces. Chop half of onion bottoms. Place remaining bottoms in blender; add vinegar and ginger. Puree, occasionally scraping down sides of blender jar. Strain puree into measuring cup, pressing enough solids through to yield 1/2 cup dressing; season with pepper.
Place carrots and cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat.
Balsamic Roasted Pears
2 tablespoons unsalted butter
2 firm-ripe Bosc pears, halved lengthwise and cored
3 tablespoons balsamic vinegar
4 oz mild fresh goat cheese, cut into 4 pieces, warm to room temperature
1/4 cup honey
Preheat oven to 400°F.
Melt butter in an 8-inch square glass baking dish in middle of oven, about 3 minutes.
Arrange pears, cut sides down, in 1 layer in butter and roast in middle of oven until tender, about 20 minutes. Pour vinegar over pears and roast 5 minutes more.
Transfer pears, cut sides down, to serving plates with cheese and spoon some of juices from baking dish over pears. Drizzle pears and cheese with honey and sprinkle with pepper.
Creamed Peas With Mint
1 (1-lb) bag thawed frozen peas
1/4 cup heavy cream
1/4 cup plus 2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped celery
2 tablespoons finely chopped onion
2 tablespoons unsalted butter
1/4 teaspoon salt
1/8 teaspoon black pepper
Put cream in a heavy saucepan and simmer cream with 1/4 cup mint until slightly thickened and reduced to about 1/2 cup, 4 to 5 minutes. Pour through a fine-mesh sieve into a bowl, pressing on and discarding mint.
Cook celery and onion in butter in 4- to 5-quart heavy saucepan over moderate heat, stirring, until softened, about 4 minutes. Add thawed frozen peas and cook, stirring, until heated through, 3 to 5 minutes. Stir in cream, salt, and pepper and simmer, uncovered, stirring occasionally, until peas are well coated, about 1 minute. Stir in remaining 2 tablespoons mint and salt to taste.
Bacon-Cheddar Mashed Potatoes
2 pounds potatoes
¼ to ½ stick butter
1 cup hot milk
½ pound chopped bacon
Bacon drippings
½ pound grated sharp cheddar cheese
¼ cup parsley
¼ cup scallions
Salt
Pepper
Cover potatoes with cold salted water, simmer 45 minutes. Drain, peel and mash with butter. Add the milk and mash until smooth and fluffy.
Cook the bacon until crisp. Add 2 to 4 tablespoons bacon drippings to the potatoes and also add the chopped bacon. Mix in the cheese, parsley and scallions. Add salt and pepper to taste.
2 – 29 oz cans of cut sweet potatoes drained
½ cup pecans finely chopped
6 tablespoons butter, cut into small pieces
2 tablespoons frozen orange concentrate, thawed
1/3 cup packed brown sugar
2 teaspoons pumpkin pie spice
¼ to ½ teaspoon cayenne pepper
3 cups miniature marshmallows
Coat a 5-quart slow cooker with cooking spray.
In a large bowl stir together the sweet potatoes, pecans, butter and orange juice concentrate until well combined. In a small bowl stir together the brown sugar, pumpkin pie spice, and cayenne pepper. Sprinkle into the sweet potato mixture and then stir until combined well. Spoon into the slow cooker.
Cover and cook over low heat for 2 to 3 hours.
Sprinkle the marshmallows over the top of the sweet potatoes and cook on low for another 15 minutes or until the marshmallows are slightly melted.
Easy Cranberry Sauce
12 oz bag of frozen cranberries
1 cup sugar
Orange or lemon zest
2 tablespoons water
Empty a 12 ounce bag of frozen cranberries into a saucepan. Remove ½ cup of the cranberries and set aside.
Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cover. Cook over low heat, stirring occasionally until the sugar dissolves and the cranberries are soft, about 10 minutes.
Increase the heat to medium and cook until the cranberries burst, about 10-12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add additional sugar, salt and pepper to taste and cool to room temperature before serving.
Carrot and Cranberry Salad
7 large green onions
1/2 cup seasoned rice vinegar
2 level tablespoons chopped peeled fresh ginger
4 cups coarsely grated peeled carrots
1/2 cup sweetened dried cranberries
Cut tops off onions. Cut tops lengthwise into thin strips; cut strips into 2-inch pieces. Chop half of onion bottoms. Place remaining bottoms in blender; add vinegar and ginger. Puree, occasionally scraping down sides of blender jar. Strain puree into measuring cup, pressing enough solids through to yield 1/2 cup dressing; season with pepper.
Place carrots and cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat.
Balsamic Roasted Pears
2 tablespoons unsalted butter
2 firm-ripe Bosc pears, halved lengthwise and cored
3 tablespoons balsamic vinegar
4 oz mild fresh goat cheese, cut into 4 pieces, warm to room temperature
1/4 cup honey
Preheat oven to 400°F.
Melt butter in an 8-inch square glass baking dish in middle of oven, about 3 minutes.
Arrange pears, cut sides down, in 1 layer in butter and roast in middle of oven until tender, about 20 minutes. Pour vinegar over pears and roast 5 minutes more.
Transfer pears, cut sides down, to serving plates with cheese and spoon some of juices from baking dish over pears. Drizzle pears and cheese with honey and sprinkle with pepper.
Creamed Peas With Mint
1 (1-lb) bag thawed frozen peas
1/4 cup heavy cream
1/4 cup plus 2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped celery
2 tablespoons finely chopped onion
2 tablespoons unsalted butter
1/4 teaspoon salt
1/8 teaspoon black pepper
Put cream in a heavy saucepan and simmer cream with 1/4 cup mint until slightly thickened and reduced to about 1/2 cup, 4 to 5 minutes. Pour through a fine-mesh sieve into a bowl, pressing on and discarding mint.
Cook celery and onion in butter in 4- to 5-quart heavy saucepan over moderate heat, stirring, until softened, about 4 minutes. Add thawed frozen peas and cook, stirring, until heated through, 3 to 5 minutes. Stir in cream, salt, and pepper and simmer, uncovered, stirring occasionally, until peas are well coated, about 1 minute. Stir in remaining 2 tablespoons mint and salt to taste.
Bacon-Cheddar Mashed Potatoes
2 pounds potatoes
¼ to ½ stick butter
1 cup hot milk
½ pound chopped bacon
Bacon drippings
½ pound grated sharp cheddar cheese
¼ cup parsley
¼ cup scallions
Salt
Pepper
Cover potatoes with cold salted water, simmer 45 minutes. Drain, peel and mash with butter. Add the milk and mash until smooth and fluffy.
Cook the bacon until crisp. Add 2 to 4 tablespoons bacon drippings to the potatoes and also add the chopped bacon. Mix in the cheese, parsley and scallions. Add salt and pepper to taste.
Saturday, November 7, 2009
Comfort Foods Mac and Cheese
Macaroni with Four Cheese
5 tablespoons butter 4 tablespoons flour
2 1/2 cups milk
5 ounces Gorgonzola, crumbled
4 ounces Fontina, grated
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1 teaspoon cayenne pepper
1 teaspoon ground mustard
3/4 pound rigatoni or ziti, cooked and drained
4 ounces mozzarella, cut into small cubes
4 ounces Parmesan, grated
Preheat the oven to 350 degrees.
Lightly butter a 2-quart baking dish.
Melt the butter in a medium saucepan over medium heat. Add the flour and stir to blend. Gradually add the milk, whisking constantly. Cook, stirring constantly, until the mixture thickens and becomes creamy and smooth.
Add the Gorgonzola and Fontina. Cook, stirring constantly until the cheeses are melted. Add, salt, peppers, and mustard.
Remove from heat. Pour the cheese sauce and macaroni into the baking dish. Stir to mix well. Add the mozzarella and stir to mix. Sprinkle the top with the Parmesan. Bake 30 to 40 minutes or until bubbly and the top is lightly browned.
Classic Macaroni and Cheese
Serves 6 to 8 or 10 to 12 as a side dish
Bread Crumb Topping:
6 slices white sandwich bread (good-quality, about 6 ounces), torn into rough pieces
3 tablespoons unsalted butter (cold), cut into 6 pieces
Pasta and cheese
1 pound elbow macaroni
1 tablespoon table salt
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 1/2 teaspoons powdered mustard
1/4 teaspoon cayenne pepper (optional)
5 cups milk
8 ounces Monterey Jack cheese, shredded (2 cups)
8 ounces sharp cheddar cheese, shredded (2 cups)
1 teaspoon table salt
For the bread crumbs: Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, 10 to 15 one-second pulses. Set aside.
For the pasta and cheese: Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.
In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken).
Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.
Transfer mixture to broiler-safe 9- by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.
5 tablespoons butter 4 tablespoons flour
2 1/2 cups milk
5 ounces Gorgonzola, crumbled
4 ounces Fontina, grated
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1 teaspoon cayenne pepper
1 teaspoon ground mustard
3/4 pound rigatoni or ziti, cooked and drained
4 ounces mozzarella, cut into small cubes
4 ounces Parmesan, grated
Preheat the oven to 350 degrees.
Lightly butter a 2-quart baking dish.
Melt the butter in a medium saucepan over medium heat. Add the flour and stir to blend. Gradually add the milk, whisking constantly. Cook, stirring constantly, until the mixture thickens and becomes creamy and smooth.
Add the Gorgonzola and Fontina. Cook, stirring constantly until the cheeses are melted. Add, salt, peppers, and mustard.
Remove from heat. Pour the cheese sauce and macaroni into the baking dish. Stir to mix well. Add the mozzarella and stir to mix. Sprinkle the top with the Parmesan. Bake 30 to 40 minutes or until bubbly and the top is lightly browned.
Classic Macaroni and Cheese
Serves 6 to 8 or 10 to 12 as a side dish
Bread Crumb Topping:
6 slices white sandwich bread (good-quality, about 6 ounces), torn into rough pieces
3 tablespoons unsalted butter (cold), cut into 6 pieces
Pasta and cheese
1 pound elbow macaroni
1 tablespoon table salt
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 1/2 teaspoons powdered mustard
1/4 teaspoon cayenne pepper (optional)
5 cups milk
8 ounces Monterey Jack cheese, shredded (2 cups)
8 ounces sharp cheddar cheese, shredded (2 cups)
1 teaspoon table salt
For the bread crumbs: Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, 10 to 15 one-second pulses. Set aside.
For the pasta and cheese: Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.
In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken).
Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.
Transfer mixture to broiler-safe 9- by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.
Banana Bread
Banana Bread
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 large ripe bananas, peeled
2 large eggs
3/4 cup sugar
1/2 cup (1 stick) butter, melted and cooled
3/4 cup chopped walnuts or pecans
1. Heat oven to 350 degrres. coat two 8 1/2 - by 4 1/2- by 2 5/8-inch loaf pans with nonstick cooking spray. Set aside until needed
2. In large bowl combine flour, baking soda, cinnamon, nutmeg and salt. Make a well in the center.
3. In another bowl, mash bananas. Add eggs, sugar and butter and beat until the mixture if fairly smooth.
4. Pour banana mixture into well in the dry ingredients. Stir just until blended. Fold in walnuts. Divide the batter between the prepared loaf pans.
5. Bake loaves at 350 degrees for 35 minutes, until browned and tops spring back lightly when pressed.
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 large ripe bananas, peeled
2 large eggs
3/4 cup sugar
1/2 cup (1 stick) butter, melted and cooled
3/4 cup chopped walnuts or pecans
1. Heat oven to 350 degrres. coat two 8 1/2 - by 4 1/2- by 2 5/8-inch loaf pans with nonstick cooking spray. Set aside until needed
2. In large bowl combine flour, baking soda, cinnamon, nutmeg and salt. Make a well in the center.
3. In another bowl, mash bananas. Add eggs, sugar and butter and beat until the mixture if fairly smooth.
4. Pour banana mixture into well in the dry ingredients. Stir just until blended. Fold in walnuts. Divide the batter between the prepared loaf pans.
5. Bake loaves at 350 degrees for 35 minutes, until browned and tops spring back lightly when pressed.
Wild Rice and Smoked Chicken Soup
Wild Rice and Smoked Chicken Soup
2 tablespoons butter
1 cup carrots, cut into 1/4-inch pieces
1 cup celery, cut into 1/4-inch pieces
1 medium onion, cut into 1/4-inch pieces
1/4 teaspoon minced garlic
4 1/2 cups chicken broth
1 8-ounce can of diced tomatoes, juice included
2 cups cooked wild rice
1 1/2 tablespoons tarragon
White pepper to taste
Julienned smoked chicken or turkey (or ham)
In large stockpot, melt butter. Add carrots, celery, onion and garlic, cover. Cook over low heat until carrots are tender.
Add chicken stock and tomatoes. Simmer uncovered for 20 minutes. Add wild rice, tarragon and pepper to taste. Bring to a simmer.
To serve, place several pieces of chicken in the bottom of a bowl and ladle in the hot soup.
2 tablespoons butter
1 cup carrots, cut into 1/4-inch pieces
1 cup celery, cut into 1/4-inch pieces
1 medium onion, cut into 1/4-inch pieces
1/4 teaspoon minced garlic
4 1/2 cups chicken broth
1 8-ounce can of diced tomatoes, juice included
2 cups cooked wild rice
1 1/2 tablespoons tarragon
White pepper to taste
Julienned smoked chicken or turkey (or ham)
In large stockpot, melt butter. Add carrots, celery, onion and garlic, cover. Cook over low heat until carrots are tender.
Add chicken stock and tomatoes. Simmer uncovered for 20 minutes. Add wild rice, tarragon and pepper to taste. Bring to a simmer.
To serve, place several pieces of chicken in the bottom of a bowl and ladle in the hot soup.
Garlic Bread
Garlic Bread
2 teaspoons finely chopped garlic (use jarred garlic if you like)
1/4 teaspoon salt
1/2 stick (1/4 cup) butter, softened
1 tablespoon extra-virgin olive oil
2 tablespoons finely chopped parsley
1 15- by 3 1/2-inch loaf of Italian bread
Preheat oven to 350 degrees.
Mince garlic and salt into a paste - use a heavy knife to finely dice the garlic and then add the salt and mash with the flat end of the knife. Stir together butter, oil and garlic paste in a bowl until smooth, then stir in parsley.
Without cutting completely through the bottom, cut the bread diagonally into 1-inch thick slices. Spread the garlic butter between the slices.
2 teaspoons finely chopped garlic (use jarred garlic if you like)
1/4 teaspoon salt
1/2 stick (1/4 cup) butter, softened
1 tablespoon extra-virgin olive oil
2 tablespoons finely chopped parsley
1 15- by 3 1/2-inch loaf of Italian bread
Preheat oven to 350 degrees.
Mince garlic and salt into a paste - use a heavy knife to finely dice the garlic and then add the salt and mash with the flat end of the knife. Stir together butter, oil and garlic paste in a bowl until smooth, then stir in parsley.
Without cutting completely through the bottom, cut the bread diagonally into 1-inch thick slices. Spread the garlic butter between the slices.
The Quest for the Perfect Burger
Blue Cheese Burgers
2 pounds ground chuck
1 pound ground sirloin
3 tablespoons steak sauce
6 extra large yolk eggs
1 1/2 teaspoons salt
3/4 teaspoon pepper
4 tablespoons butter
8 to 10 hamburger buns
8 ounces blue cheese
In a large bowl, carefully mix the meats, steak sauce, egg yolks, salt and pepper. Mix well. Lightly form hamburger patties and press lightly into shape. Press a thin slice of butter into the top of each hamburger, making sure the meat entirely encases the butter. Prepare a grill and cook the hamburgers 4 minutes on one side, then turn and cook 3 minutes on the other side (for medium rare). Cook slightly longer if you want the hamburgers more well done. Remove the burgers, put on a plate and cover them with foil. Allow the burgers to rest 5 minutes.
Toast the buns on the grill for 1 minute or until toasted. Place a hamburger on each bun, top with a slice of blue cheese.
If desired, also top with a piece of lettuce and slice of tomato.
Classic Grilled Burgers
1/2cup finely chopped onion
2 tablespoons steak sauce
1 tablespoon Worchestershire sauce
1-1/2 teaspoons garlic powder
1/4 teaspoon ground black pepper
1 pound lean ground beef
4 kaiser or hamburger buns, split and toasted
Cheddar cheese slices
Tomato slices
Sweet onion slices
Dill Pickle slices
In a medium bowl, combine onion, steak sauce, Worcestershire sauce, garlic powder, and pepper. Add ground beef, mix well. Shape mixture into four 1/2-inch or 3/4-inch thick patties.
Start a charcoal grill. Grill burgers on the rack of an uncovered grill directly over medium coals for 10 to 13 minutes (1/2-inch thickness) or 14 to 18 minutes (3/4-inch thickness) or till meat is done (160 degree F), turning once halfway through grilling.
(For a gas grill, preheat a gas grill on high for 10 to 15 minutes. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as above.)
Serve patties on buns. If desired, top burgers with cheese, tomato, onion and pickles.
Grilled Hamburgers with Onions and Chipotle Ketchup
Ingredients for Onions:
1 pound red onions, cut cross wise into 1/3- to 1/2-inch- thick rounds
Olive oil
3/4 teaspoon coarse kosher salt
1/2 teaspoon coarsely ground black pepper
2 tablespoons balsamic vinegar
Ingredients for Chipotle Ketchup
1 cup ketchup
1-1/2 teaspoons chopped chipotle chiles from canned chipotles in adobo* plus 2 tablespoons adobo sauce from can
2 teaspoons (or more) balsamic vinegar
Ingredients for Burgers:
2-1/4 pounds ground beef (15 percent to 20 percent fat)
Coarse kosher salt
6 thick slices sharp cheddar cheese
6 large English muffins or hamburger buns, split, cut sides grilled
6 tomato slices (optional)
2 cups fresh spinach leaves
For onions:
Prepare barbecue (medium-high heat): Arrange onion rounds on baking sheet. Brush with oil; sprinkle with 3/4 teaspoon coarse salt and pepper. Transfer onion rounds (still intact) to grill rack; close cover. Cook until grill marks appear, about 4 minutes per side. Reduce heat or move onions to cooler part of grill. Close cover; cook until onions are tender, about 10 minutes. Transfer to medium bowl. Toss with vinegar. This can be made up to 3 days ahead of time. If prepared in advance, cover and chill.
For chipotle ketchup:
Mix ketchup, chiles, adobo sauce and 2 teaspoons vinegar in small bowl. Season with salt and more vinegar, if desired. This can be made three days ahead. Cover and chill.
For burgers:
Shape beef into six 1/2-inch thick patties. Sprinkle patties on both sides with coarse salt and pepper. Start grill. Place burgers on grill. Close cover; cook burgers until bottoms start to darken and juices rise to surface, about 3 minutes.
Turn burgers; cook to desired doneness, about 3 minutes longer for medium-rare. Top with onions and cheese. Close cover; cook until cheese melts. Place muffin bottoms on plates; spread with ketchup. Top with burgers, tomatoes, if desired, spinach and muffin tops. Serve, passing remaining ketchup separately.
*Dried, smoked jalapenos in a spicy tomato sauce called adobo are available at area stores in the Mexican food food aisle.
2 pounds ground chuck
1 pound ground sirloin
3 tablespoons steak sauce
6 extra large yolk eggs
1 1/2 teaspoons salt
3/4 teaspoon pepper
4 tablespoons butter
8 to 10 hamburger buns
8 ounces blue cheese
In a large bowl, carefully mix the meats, steak sauce, egg yolks, salt and pepper. Mix well. Lightly form hamburger patties and press lightly into shape. Press a thin slice of butter into the top of each hamburger, making sure the meat entirely encases the butter. Prepare a grill and cook the hamburgers 4 minutes on one side, then turn and cook 3 minutes on the other side (for medium rare). Cook slightly longer if you want the hamburgers more well done. Remove the burgers, put on a plate and cover them with foil. Allow the burgers to rest 5 minutes.
Toast the buns on the grill for 1 minute or until toasted. Place a hamburger on each bun, top with a slice of blue cheese.
If desired, also top with a piece of lettuce and slice of tomato.
Classic Grilled Burgers
1/2cup finely chopped onion
2 tablespoons steak sauce
1 tablespoon Worchestershire sauce
1-1/2 teaspoons garlic powder
1/4 teaspoon ground black pepper
1 pound lean ground beef
4 kaiser or hamburger buns, split and toasted
Cheddar cheese slices
Tomato slices
Sweet onion slices
Dill Pickle slices
In a medium bowl, combine onion, steak sauce, Worcestershire sauce, garlic powder, and pepper. Add ground beef, mix well. Shape mixture into four 1/2-inch or 3/4-inch thick patties.
Start a charcoal grill. Grill burgers on the rack of an uncovered grill directly over medium coals for 10 to 13 minutes (1/2-inch thickness) or 14 to 18 minutes (3/4-inch thickness) or till meat is done (160 degree F), turning once halfway through grilling.
(For a gas grill, preheat a gas grill on high for 10 to 15 minutes. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as above.)
Serve patties on buns. If desired, top burgers with cheese, tomato, onion and pickles.
Grilled Hamburgers with Onions and Chipotle Ketchup
Ingredients for Onions:
1 pound red onions, cut cross wise into 1/3- to 1/2-inch- thick rounds
Olive oil
3/4 teaspoon coarse kosher salt
1/2 teaspoon coarsely ground black pepper
2 tablespoons balsamic vinegar
Ingredients for Chipotle Ketchup
1 cup ketchup
1-1/2 teaspoons chopped chipotle chiles from canned chipotles in adobo* plus 2 tablespoons adobo sauce from can
2 teaspoons (or more) balsamic vinegar
Ingredients for Burgers:
2-1/4 pounds ground beef (15 percent to 20 percent fat)
Coarse kosher salt
6 thick slices sharp cheddar cheese
6 large English muffins or hamburger buns, split, cut sides grilled
6 tomato slices (optional)
2 cups fresh spinach leaves
For onions:
Prepare barbecue (medium-high heat): Arrange onion rounds on baking sheet. Brush with oil; sprinkle with 3/4 teaspoon coarse salt and pepper. Transfer onion rounds (still intact) to grill rack; close cover. Cook until grill marks appear, about 4 minutes per side. Reduce heat or move onions to cooler part of grill. Close cover; cook until onions are tender, about 10 minutes. Transfer to medium bowl. Toss with vinegar. This can be made up to 3 days ahead of time. If prepared in advance, cover and chill.
For chipotle ketchup:
Mix ketchup, chiles, adobo sauce and 2 teaspoons vinegar in small bowl. Season with salt and more vinegar, if desired. This can be made three days ahead. Cover and chill.
For burgers:
Shape beef into six 1/2-inch thick patties. Sprinkle patties on both sides with coarse salt and pepper. Start grill. Place burgers on grill. Close cover; cook burgers until bottoms start to darken and juices rise to surface, about 3 minutes.
Turn burgers; cook to desired doneness, about 3 minutes longer for medium-rare. Top with onions and cheese. Close cover; cook until cheese melts. Place muffin bottoms on plates; spread with ketchup. Top with burgers, tomatoes, if desired, spinach and muffin tops. Serve, passing remaining ketchup separately.
*Dried, smoked jalapenos in a spicy tomato sauce called adobo are available at area stores in the Mexican food food aisle.
Game Snacks
Fiery Hot Wings
12 chicken wings (cut into three sections, remove wing tips)
1 tablespoon corn oil
1/4 cup butter
3 tablespoons hot sauce
2 tablespoons Dijon mustard
1/2 teaspoon Old Bay seasoning chicken seasoning (Like McCormick Montreal chicken seasoning)
1/2 teaspoon salt
1/2 teaspoon pepper
Bleu cheese dressing
Heat oven to 450 degrees. Place wings on baking sheet or in baking pan. Bake 35 minutes or until wings are no loner pink.
While wings are cooking, combine butter, hot sauce, mustard and chicken seasoning (and salt and pepper if desired) in microwaveable bowl. Microwave mixture 2 minutes or until butter melts. Stir mixture thoroughly.
Place chicken in bowl and turn until chicken is completely covered with mixture.
Serve with bleu cheese dressing.
Chicken Fingers
4 boneless, skinless chicken breasts
1 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Old Bay or Montreal Chicken Seasoning
3/4 cup milk
1 to 2 cups vegetable or canola oil for frying
Cut chicken into 1/2- by 2-inch strips. For easier cutting, cut chicken while it is still slightly frozen.
Mix flour and seasonings. Dip chicken into milk and then roll in flour mixture and coat well. Place chicken on waxed paper.
Pour 1/2 inch oil into a large skillet. Heat over medium high heat to 350 degrees or until a cube of white bread dropped into the oil browns in one minute.
Place chicken in oil and cook about 3 minutes on each side. Cook until golden brown. Drain on paper towels.
Serve with sauce.
Honey Mustard
1/2 cup honey
1/2 cup Dijon mustard
(or if you prefer serve with barbeque sauce)
Blend honey and mustard in a small bowl - that's all there is to it!
The Best Ever Sloppy Joes
1 can (14 - 1/2 oz diced tomatoes)
1/3 cup red wine vinegar
1/3 cup ketchup
2 to 3 tablespoons brown sugar
1 1/2 pounds lean ground beef
1 cup yellow onion, chopped
1 cup celery, chopped
1/2 cup green bell pepper, chopped
3 large gloves of garlic, chopped (or use 1 to 2 teaspoons jarred garlic)
1 to 2 tablespoons chili powder
1 teaspoon oregano
1/2 teaspoon salt
In a medium bowl combine tomatoes, red wine vinegar, ketchup and brown sugar. Stir until sugar is dissolved.
In a large skillet, combine the remaining ingredients. Cook over medium high heat 8 to 10 minutes, stirring to crumble beef. Drain off any grease. (There should be very little unless you do not use a lean ground beef.) Stir in tomato mixture. Reduce heat to medium and cook for 12 to 15 minutes, stirring occasionally.
Serve on toasted buns with dill pickles.
12 chicken wings (cut into three sections, remove wing tips)
1 tablespoon corn oil
1/4 cup butter
3 tablespoons hot sauce
2 tablespoons Dijon mustard
1/2 teaspoon Old Bay seasoning chicken seasoning (Like McCormick Montreal chicken seasoning)
1/2 teaspoon salt
1/2 teaspoon pepper
Bleu cheese dressing
Heat oven to 450 degrees. Place wings on baking sheet or in baking pan. Bake 35 minutes or until wings are no loner pink.
While wings are cooking, combine butter, hot sauce, mustard and chicken seasoning (and salt and pepper if desired) in microwaveable bowl. Microwave mixture 2 minutes or until butter melts. Stir mixture thoroughly.
Place chicken in bowl and turn until chicken is completely covered with mixture.
Serve with bleu cheese dressing.
Chicken Fingers
4 boneless, skinless chicken breasts
1 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Old Bay or Montreal Chicken Seasoning
3/4 cup milk
1 to 2 cups vegetable or canola oil for frying
Cut chicken into 1/2- by 2-inch strips. For easier cutting, cut chicken while it is still slightly frozen.
Mix flour and seasonings. Dip chicken into milk and then roll in flour mixture and coat well. Place chicken on waxed paper.
Pour 1/2 inch oil into a large skillet. Heat over medium high heat to 350 degrees or until a cube of white bread dropped into the oil browns in one minute.
Place chicken in oil and cook about 3 minutes on each side. Cook until golden brown. Drain on paper towels.
Serve with sauce.
Honey Mustard
1/2 cup honey
1/2 cup Dijon mustard
(or if you prefer serve with barbeque sauce)
Blend honey and mustard in a small bowl - that's all there is to it!
The Best Ever Sloppy Joes
1 can (14 - 1/2 oz diced tomatoes)
1/3 cup red wine vinegar
1/3 cup ketchup
2 to 3 tablespoons brown sugar
1 1/2 pounds lean ground beef
1 cup yellow onion, chopped
1 cup celery, chopped
1/2 cup green bell pepper, chopped
3 large gloves of garlic, chopped (or use 1 to 2 teaspoons jarred garlic)
1 to 2 tablespoons chili powder
1 teaspoon oregano
1/2 teaspoon salt
In a medium bowl combine tomatoes, red wine vinegar, ketchup and brown sugar. Stir until sugar is dissolved.
In a large skillet, combine the remaining ingredients. Cook over medium high heat 8 to 10 minutes, stirring to crumble beef. Drain off any grease. (There should be very little unless you do not use a lean ground beef.) Stir in tomato mixture. Reduce heat to medium and cook for 12 to 15 minutes, stirring occasionally.
Serve on toasted buns with dill pickles.
Recipes using Feta Cheese
Smoked Turkey and Feta Salad
6 servings
1 pound asparagus spears cut into 2-inch pieces, cooked and drained
1 package (6 ounce) smoked turkey breast slices, cut into strips
1 red pepper, cut into strips
1 package (4 ounce) feta cheese
1/2 cup thinly sliced red onion
1/2 cup Italian dressing or Mediterranean Vinaigrette (see below)
Mix all ingredients lightly with dressing. Refrigerate 2 hours.
If desired, serve on lettuce-lined plates.
Tip: When using fresh asparagus, break off and discard the woody bases (where the spears snap easily). Cut asparagus into pieces and cook, covered in a small amount of boiling salted water until crisp-tender, about 4 to 6 minutes.
Mediterranean Vinaigrette
Makes 3/4 cup 1 tablespoon red wine vinegar
2 cloves garlic, peeled
2 teaspoons sugar
1 teaspoon dijon mustard
3/4 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup olive oil
Place vinegar, garlic, sugar, mustard, salt and pepper in blender. Blend until smooth.
Add oil. Blend 15 seconds or until well mixed and slightly opaque. Serve with fresh salad greens or in recipes that call for an Italian or Mediterranean dressing.
Spinach, Fruit and Feta Salad
6 servings
Toss spinach, fruit, cheese, onion and olives for salad in a large bowl. Spoon dressing over spinach mixture.
Dressing:
1/4 cup olive oil
1/4 cup fresh lemon juice
2 teaspoons honey
1/4 teaspoon ground black pepper
Salad:
5 cups torn spinach
1 cup each cantaloupe chunks and halved strawberries
1 cup (6 ounce) Feta Cheese
1/2 cup thinly sliced red onion rings
1/4 cup pitted California ripe olives
Mix oil, lemon juice, honey and pepper for dressing in a small bow or measuring cup.
Toss spinach, fruit, cheese, onion and olives for salad in a large bowl. Spoon dressing over spinach mixture.
6 servings
1 pound asparagus spears cut into 2-inch pieces, cooked and drained
1 package (6 ounce) smoked turkey breast slices, cut into strips
1 red pepper, cut into strips
1 package (4 ounce) feta cheese
1/2 cup thinly sliced red onion
1/2 cup Italian dressing or Mediterranean Vinaigrette (see below)
Mix all ingredients lightly with dressing. Refrigerate 2 hours.
If desired, serve on lettuce-lined plates.
Tip: When using fresh asparagus, break off and discard the woody bases (where the spears snap easily). Cut asparagus into pieces and cook, covered in a small amount of boiling salted water until crisp-tender, about 4 to 6 minutes.
Mediterranean Vinaigrette
Makes 3/4 cup 1 tablespoon red wine vinegar
2 cloves garlic, peeled
2 teaspoons sugar
1 teaspoon dijon mustard
3/4 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup olive oil
Place vinegar, garlic, sugar, mustard, salt and pepper in blender. Blend until smooth.
Add oil. Blend 15 seconds or until well mixed and slightly opaque. Serve with fresh salad greens or in recipes that call for an Italian or Mediterranean dressing.
Spinach, Fruit and Feta Salad
6 servings
Toss spinach, fruit, cheese, onion and olives for salad in a large bowl. Spoon dressing over spinach mixture.
Dressing:
1/4 cup olive oil
1/4 cup fresh lemon juice
2 teaspoons honey
1/4 teaspoon ground black pepper
Salad:
5 cups torn spinach
1 cup each cantaloupe chunks and halved strawberries
1 cup (6 ounce) Feta Cheese
1/2 cup thinly sliced red onion rings
1/4 cup pitted California ripe olives
Mix oil, lemon juice, honey and pepper for dressing in a small bow or measuring cup.
Toss spinach, fruit, cheese, onion and olives for salad in a large bowl. Spoon dressing over spinach mixture.
4th of July Foods
Pepper Pot Hot Dogs
2 peppers (red, green or yellow, cut into rings)
1 medium onion, sliced
1 small jalapeno pepper - if' desired
1/4 cup Italian dressing
8 hot dogs (beef franks or wieners)
8 hot dog buns
Pre-heat a gas or charcoal grill. Place peppers, onions and dressing in a heavy duty foil bag or foil pouch. Heat the packet on a grill for 15 minutes or until vegetables are tender, turning bag occasionally. Grill hot dogs until thoroughly heated, turning occasionally. Cook longer if you like your hot dogs with a "charcoal crust."
Place hot dogs in buns and top with pepper mixture.
Basil Grilled Chicken
1/4 teaspoon coarsely ground pepper
4 boneless, skinless chicken breasts
1/3 cup butter or margarine, melted
1/4 cup chopped fresh basil
1/2 cup butter or margarine, softened
2 tablespoons fresh basil
1 tablespoon grated parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
Press the 1/4 teaspoon pepper into one side of the chicken breasts.
Combine 1/3 cup melted butter and 1/4 cup chopped basil; stir well. Brush chicken lightly with melted butter mixture.
Combine 1/2 cup softened butter, 2 tablespoons basil, parmesan cheese, garlic powder, salt and pepper in a small bowl. Beat with an electric mixer at slow speed until well blended and smooth. Transfer to a small serving bowl, set aside.
Grill chicken over medium coals 8 to 12 minutes on each side, basting frequently with remaining melted butter mixture.
Serve grilled chicken with basil-butter mixture.
Tangy Broccoli Salad
3/4 cup Miracle Whip (or mayonnaise if you prefer)
2 tablespoons sugar
2 tablespoons vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium bunch of broccoli,
cut into bite size pieces
12 slices crisply cooked bacon
1/2 cup chopped red onion (use chopped green onions if you want it to have a little less zing)
1/2 cup yellow or red pepper, diced
1 to 1 1/2 cups seedless grapes (red or green)
Cook broccoli in boiling water for just a couple of minutes or steam if you prefer. Do not overcook. You want the broccoli to remain crisp. To make dressing: mix Miracle Whip, sugar, vinegar, Dijon mustard, salt and pepper. Taste and add more sugar and salt if needed.
In a large bowl combine broccoli, bacon, onion, pepper and grapes. Add dressing and toss lightly. Refrigerate.
Note: If you like a creamier salad, double the ingredients for the dressing. It is always best to have extra dressing. You can add half the dressing, then refrigerate the salad and add extra dressing if desired when you remove the salad from the refrigerator.
2 peppers (red, green or yellow, cut into rings)
1 medium onion, sliced
1 small jalapeno pepper - if' desired
1/4 cup Italian dressing
8 hot dogs (beef franks or wieners)
8 hot dog buns
Pre-heat a gas or charcoal grill. Place peppers, onions and dressing in a heavy duty foil bag or foil pouch. Heat the packet on a grill for 15 minutes or until vegetables are tender, turning bag occasionally. Grill hot dogs until thoroughly heated, turning occasionally. Cook longer if you like your hot dogs with a "charcoal crust."
Place hot dogs in buns and top with pepper mixture.
Basil Grilled Chicken
1/4 teaspoon coarsely ground pepper
4 boneless, skinless chicken breasts
1/3 cup butter or margarine, melted
1/4 cup chopped fresh basil
1/2 cup butter or margarine, softened
2 tablespoons fresh basil
1 tablespoon grated parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
Press the 1/4 teaspoon pepper into one side of the chicken breasts.
Combine 1/3 cup melted butter and 1/4 cup chopped basil; stir well. Brush chicken lightly with melted butter mixture.
Combine 1/2 cup softened butter, 2 tablespoons basil, parmesan cheese, garlic powder, salt and pepper in a small bowl. Beat with an electric mixer at slow speed until well blended and smooth. Transfer to a small serving bowl, set aside.
Grill chicken over medium coals 8 to 12 minutes on each side, basting frequently with remaining melted butter mixture.
Serve grilled chicken with basil-butter mixture.
Tangy Broccoli Salad
3/4 cup Miracle Whip (or mayonnaise if you prefer)
2 tablespoons sugar
2 tablespoons vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium bunch of broccoli,
cut into bite size pieces
12 slices crisply cooked bacon
1/2 cup chopped red onion (use chopped green onions if you want it to have a little less zing)
1/2 cup yellow or red pepper, diced
1 to 1 1/2 cups seedless grapes (red or green)
Cook broccoli in boiling water for just a couple of minutes or steam if you prefer. Do not overcook. You want the broccoli to remain crisp. To make dressing: mix Miracle Whip, sugar, vinegar, Dijon mustard, salt and pepper. Taste and add more sugar and salt if needed.
In a large bowl combine broccoli, bacon, onion, pepper and grapes. Add dressing and toss lightly. Refrigerate.
Note: If you like a creamier salad, double the ingredients for the dressing. It is always best to have extra dressing. You can add half the dressing, then refrigerate the salad and add extra dressing if desired when you remove the salad from the refrigerator.
Flies in the Buttermilk
Low-Fat Buttermilk Dressing
1- /2 tablespoons cornstarch
3/4 teaspoon dry mustard
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon white pepper
1 cup well shaken low-fat buttermilk
1 large egg
1-1/2 tablespoons lemon juice
1 tablespoon olive oil
Whisk together cornstarch, mustard, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 cup buttermilk in a small heavy saucepan until smooth.
In a large mixing cup or small bowl, whisk remaining 3/4 cup buttermilk and egg until smooth - add to mixture in pan. Cook over moderate heat whisking constantly until mixture reaches a simmer. Then simmer mixture, whisking constantly until thickened and custard-like, approximately 6 to 8 minutes.
Remove from heat and add lemon juice and oil. Taste the mixture and add additional one teaspoon sugar and 1/2 teaspoon salt if necessary.
Transfer mixture to a bowl, cover and chill at least one hour. Prepare a salad with your favorite ingredients and serve with the dressing. The dressing will keep up to three days in the refrigerator.
Buttermilk Chess Pie
Makes one 10-inch or two 8-inch pies
1 large or 2 small uncooked pie shells
1/2 cup butter
2 cups sugar
3 rounded tablespoons flour
3 eggs
1 teaspoon vanilla
1/4 teaspoon almond extract
1 cup buttermilk
Dash nutmeg
Preheat oven to 425 degrees. Prepare pie crusts and set aside.
In processor or mixer bowl, cream butter with sugar. Add flour and combine thoroughly. Add eggs, one at a time, beating well after each egg. Combine vanilla and almond extract with buttermilk and stir. Add to original mixture. Add a dash of nutmeg. Mix well.
Pour into prepared pie shell(s) and dust with more nutmeg. Bake in pre-heated oven 10 minutes. Reduce heat to 350 degrees and cook 35 to 40 minutes until custard sets. It should be firm if you wiggle the pan. Serve warm or cold.
Fried and Oven Fried Chicken
1 2-1/2-3-pound fryer chicken, cut up
1 cup all-purpose flour
1 cup Panko bread crumbs
2 teaspoons salt
2+ teaspoons paprika
1/2 teaspoon black pepper
1/2 teaspoon white pepper
2 teaspoons Old Bay Seasoning
2 cups buttermilk
4 tablespoons butter
4 tablespoons oil
Rinse chicken. Place chicken in large container and gently poke pieces with fork. Pour buttermilk over chicken. Cover and refrigerate at least one hour and up to eight hours.
In plastic bag or bowl combine flour, Panko bread crumbs, salt, 2 teaspoons paprika, black pepper, white pepper and Old Bay Seasoning.
Remove chicken from buttermilk and shake off excess. Add chicken to flour mixture and coat well. Place chicken on plate.
In a 12-inch skillet heat oil and butter. Add chicken and cook pieces 5-10 minutes until browned; then turn over and brown other side an additional 5-10 minutes. If necessary, add additional oil and butter. Once chicken is browned place in a large shallow baking pan. Sprinkle additional paprika on top of chicken.
Bake uncovered in a 375-degree oven for 35 to 45 minutes until chicken is tender. Do not turn chicken during baking time. Drain on paper towels and serve.
1- /2 tablespoons cornstarch
3/4 teaspoon dry mustard
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon white pepper
1 cup well shaken low-fat buttermilk
1 large egg
1-1/2 tablespoons lemon juice
1 tablespoon olive oil
Whisk together cornstarch, mustard, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 cup buttermilk in a small heavy saucepan until smooth.
In a large mixing cup or small bowl, whisk remaining 3/4 cup buttermilk and egg until smooth - add to mixture in pan. Cook over moderate heat whisking constantly until mixture reaches a simmer. Then simmer mixture, whisking constantly until thickened and custard-like, approximately 6 to 8 minutes.
Remove from heat and add lemon juice and oil. Taste the mixture and add additional one teaspoon sugar and 1/2 teaspoon salt if necessary.
Transfer mixture to a bowl, cover and chill at least one hour. Prepare a salad with your favorite ingredients and serve with the dressing. The dressing will keep up to three days in the refrigerator.
Buttermilk Chess Pie
Makes one 10-inch or two 8-inch pies
1 large or 2 small uncooked pie shells
1/2 cup butter
2 cups sugar
3 rounded tablespoons flour
3 eggs
1 teaspoon vanilla
1/4 teaspoon almond extract
1 cup buttermilk
Dash nutmeg
Preheat oven to 425 degrees. Prepare pie crusts and set aside.
In processor or mixer bowl, cream butter with sugar. Add flour and combine thoroughly. Add eggs, one at a time, beating well after each egg. Combine vanilla and almond extract with buttermilk and stir. Add to original mixture. Add a dash of nutmeg. Mix well.
Pour into prepared pie shell(s) and dust with more nutmeg. Bake in pre-heated oven 10 minutes. Reduce heat to 350 degrees and cook 35 to 40 minutes until custard sets. It should be firm if you wiggle the pan. Serve warm or cold.
Fried and Oven Fried Chicken
1 2-1/2-3-pound fryer chicken, cut up
1 cup all-purpose flour
1 cup Panko bread crumbs
2 teaspoons salt
2+ teaspoons paprika
1/2 teaspoon black pepper
1/2 teaspoon white pepper
2 teaspoons Old Bay Seasoning
2 cups buttermilk
4 tablespoons butter
4 tablespoons oil
Rinse chicken. Place chicken in large container and gently poke pieces with fork. Pour buttermilk over chicken. Cover and refrigerate at least one hour and up to eight hours.
In plastic bag or bowl combine flour, Panko bread crumbs, salt, 2 teaspoons paprika, black pepper, white pepper and Old Bay Seasoning.
Remove chicken from buttermilk and shake off excess. Add chicken to flour mixture and coat well. Place chicken on plate.
In a 12-inch skillet heat oil and butter. Add chicken and cook pieces 5-10 minutes until browned; then turn over and brown other side an additional 5-10 minutes. If necessary, add additional oil and butter. Once chicken is browned place in a large shallow baking pan. Sprinkle additional paprika on top of chicken.
Bake uncovered in a 375-degree oven for 35 to 45 minutes until chicken is tender. Do not turn chicken during baking time. Drain on paper towels and serve.
The Sweet Smell of Baked Goods
Dried Cherry Scone
3 cups all-purpose flour
1/2 cup sugar
2 tablespoons baking powder
1 1/2 teaspoons salt
1 cup dried cherries
2 cups heavy cream
Sugar Glaze (optional)
2 tablespoons milk
1 cup confectioner's sugar
1. Cut two 10-inch circles of parchment paper. Use one to line a 10-inch round cake pan. Reserve the second piece.
2. Sift the flour, sugar, baking powder and salt together in a mixing bowl, and add the dried cherries. Toss them together with the dry ingredients until evenly distributed. Make a well in the center of the flour mixture.
3. Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened.
4. Place the dough in the lined cake pan and press into an even layer. Cover the dough with the second parchment paper circle. Freeze the dough until very firm, at least two hours.
5. Preheat the oven to 350 degrees. Prepare a baking sheet by spraying it lightly with cooking spray or lining it with parchment paper.
6. Thaw the dough for 5 minutes at room temperature, and turn it out of the cake pan onto a cutting board. Cut the dough into 10 equal wedges and place the individual wedges on the baking sheet about 2 inches apart.
7. Bake the scones until golden brown, 30 to 40 minutes. Cool the scones on the baking sheet for a few minutes, then transfer to cooling racks.
8. Mix the milk and confectioner's sugar together to make a glaze and spoon over the top of the scones while they are still warm. Serve warm or at room temperature. You can also freeze the scones for up to four weeks.
Chocolate Glazed Banana Cake
1/2 cup butter or margarine, softened
1 1/4 cups sugar
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons buttermilk or sour cream
2 very ripe bananas (mashed to about 3/4 cup)
1/2 cup chopped walnuts
Butterscotch-Chocolate Glaze (see recipe below left)
1. Cream butter and sugar until blended. Add eggs and beat until fluffy.
2. Stir together flour, baking powder, baking soda and salt. Add to creamed mixture along with buttermilk and mashed bananas. Mix just until batter is smooth and well blended. Stir in 1/4 cup of the nuts.
3. Spread in a buttered 9-inch square cake pan.
4. Bake at 350 degrees for 30 to 35 minutes or until cake feels firm to the touch.
5. Meanwhile, prepare Butterscotch-Chocolate Glaze. Spread on cake after cake has cooled. Sprinkle remaining nuts on the top.
Butterscotch-Chocolate Glaze
In the top of a double boiler, mix 1/3 cup of butterscotch chips and 1/3 cup chocolate chips with 2 tablespoons whipping cream.
Place over hot, not boiling, water. Stir until chips have melted and mixture is smooth. Spread while warm over cake. Be careful not to overheat or the chips will get hard.
Buttermilk Cupcakes
1 package (18.25 ounces) butter or yellow cake mix 1 3/4 cups plus 2 tablespoons buttermilk
1 stick (1/2 cup) butter, softened
3 eggs
2 cups milk chocolate chips
1 can (12 ounce) whipped chocolate (ready to use) frosting
1. Preheat oven to 350 degrees. Line 24 to 30 2 1/2-inch muffin cups with paper baking cups and set aside.
2. In a large bowl, combine cake mix, 1 3/4 cups buttermilk, the butter and the eggs. Beat with an electric mixer on low speed for 30 seconds. Use a rubber spatula and scrap down the sides of the bowl. Then beat on medium speed an additional two minutes. Stir in chocolate chips.
3. Spoon batter into prepared muffin cups, filing 2/3 full. Bake in preheated oven 25 to 30 minutes or until a wooden toothpick inserted in center comes out clean. Let the muffins cool.
4. Stir the remaining 2 tablespoons buttermilk into the chocolate frosting. Frost cooled cupcakes.
Note: The original recipe said this would make 24 cupcakes. When I made the recipe, it made 30. If you want fewer cupcakes, fill your muffin cups a little higher.
3 cups all-purpose flour
1/2 cup sugar
2 tablespoons baking powder
1 1/2 teaspoons salt
1 cup dried cherries
2 cups heavy cream
Sugar Glaze (optional)
2 tablespoons milk
1 cup confectioner's sugar
1. Cut two 10-inch circles of parchment paper. Use one to line a 10-inch round cake pan. Reserve the second piece.
2. Sift the flour, sugar, baking powder and salt together in a mixing bowl, and add the dried cherries. Toss them together with the dry ingredients until evenly distributed. Make a well in the center of the flour mixture.
3. Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened.
4. Place the dough in the lined cake pan and press into an even layer. Cover the dough with the second parchment paper circle. Freeze the dough until very firm, at least two hours.
5. Preheat the oven to 350 degrees. Prepare a baking sheet by spraying it lightly with cooking spray or lining it with parchment paper.
6. Thaw the dough for 5 minutes at room temperature, and turn it out of the cake pan onto a cutting board. Cut the dough into 10 equal wedges and place the individual wedges on the baking sheet about 2 inches apart.
7. Bake the scones until golden brown, 30 to 40 minutes. Cool the scones on the baking sheet for a few minutes, then transfer to cooling racks.
8. Mix the milk and confectioner's sugar together to make a glaze and spoon over the top of the scones while they are still warm. Serve warm or at room temperature. You can also freeze the scones for up to four weeks.
Chocolate Glazed Banana Cake
1/2 cup butter or margarine, softened
1 1/4 cups sugar
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons buttermilk or sour cream
2 very ripe bananas (mashed to about 3/4 cup)
1/2 cup chopped walnuts
Butterscotch-Chocolate Glaze (see recipe below left)
1. Cream butter and sugar until blended. Add eggs and beat until fluffy.
2. Stir together flour, baking powder, baking soda and salt. Add to creamed mixture along with buttermilk and mashed bananas. Mix just until batter is smooth and well blended. Stir in 1/4 cup of the nuts.
3. Spread in a buttered 9-inch square cake pan.
4. Bake at 350 degrees for 30 to 35 minutes or until cake feels firm to the touch.
5. Meanwhile, prepare Butterscotch-Chocolate Glaze. Spread on cake after cake has cooled. Sprinkle remaining nuts on the top.
Butterscotch-Chocolate Glaze
In the top of a double boiler, mix 1/3 cup of butterscotch chips and 1/3 cup chocolate chips with 2 tablespoons whipping cream.
Place over hot, not boiling, water. Stir until chips have melted and mixture is smooth. Spread while warm over cake. Be careful not to overheat or the chips will get hard.
Buttermilk Cupcakes
1 package (18.25 ounces) butter or yellow cake mix 1 3/4 cups plus 2 tablespoons buttermilk
1 stick (1/2 cup) butter, softened
3 eggs
2 cups milk chocolate chips
1 can (12 ounce) whipped chocolate (ready to use) frosting
1. Preheat oven to 350 degrees. Line 24 to 30 2 1/2-inch muffin cups with paper baking cups and set aside.
2. In a large bowl, combine cake mix, 1 3/4 cups buttermilk, the butter and the eggs. Beat with an electric mixer on low speed for 30 seconds. Use a rubber spatula and scrap down the sides of the bowl. Then beat on medium speed an additional two minutes. Stir in chocolate chips.
3. Spoon batter into prepared muffin cups, filing 2/3 full. Bake in preheated oven 25 to 30 minutes or until a wooden toothpick inserted in center comes out clean. Let the muffins cool.
4. Stir the remaining 2 tablespoons buttermilk into the chocolate frosting. Frost cooled cupcakes.
Note: The original recipe said this would make 24 cupcakes. When I made the recipe, it made 30. If you want fewer cupcakes, fill your muffin cups a little higher.
Saturday, October 31, 2009
Tasty pork recipes
Pork and Sweet Potato Stir Fry
Serve over rice if you desire - Makes 4 servings
1/2 cup beef broth
2 tablespoons soy sauce (use reduced sodium soy sauce if you like less salt)
1 tablespoon ketchup
1 tablespoon rice vinegar
1/4 teaspoon red pepper flakes (add more if you like a little more heat)
2 tablespoons olive oil
1 pound thin boneless pork chops cut into ¼ inch thick slices
1/8 teaspoon salt
1 1/2 pounds sweet potatoes (about 2 large) peeled and sliced into ¼ inch strips
2 green peppers, cored, seeded and cut into ½ inch thick strips
In a mixing bowl combine both, soy sauce, ketchup, vinegar, cornstarch and red pepper flakes until smooth. Set aside.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Ad pork and stir fry for 2 minutes. Season with salt. Remove to plate and tent with aluminum foil to keep warm.
Add remaining 1 tablespoon olive oil to skillet, sauté sweet potatoes and peppers over medium heat for 8 minutes. Add 1 cup water and simmer, covered over medium-low heat for approximately 6 minutes until sweet potato is tender, stirring occasionally.
If there is a lot of water still remaining after the sweet potato is tender, drain off the water.
Stir in the broth mixture and cooked pork and bring to a boil. Reduce heat and simmer for approximately 1 minutes until the sauce is thickened and meat is heated through.
Spicy Peanut Pork
4 boneless pork loin chops, ¾ inch thick well trimmed
1/4 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon olive oil
4 medium green onions cut into 1-inch diagonal slices, white and green parts
8 ounces snow peas, strings removed
1 tablespoon minced, peeled fresh ginger (or you can use 1 tablespoon jarred ginger)
3 garlic cloves, crushed with garlic press or finely chopped
1/4 cup creamy peanut butter
1 tablespoon sugar
1 tablespoon soy sauce
1/8 teaspoon ground red pepper (cayenne) use more if you want more zing, but be careful!
Rinse pork chops and pat dry with paper towels. Sprinkle pork chops with ¼ teaspoon salt and pepper.
Add olive oil to a nonstick 12-inch skillet and heat over medium-high heat until hot. Add pork chops and cook 4 minutes; turn pork over and cook 3 to 4 minutes longer until lightly browned on the outside and still slightly pink on the inside. Transfer pork chops to a plate and cover with foil to keep warm.
In same skillet add green onions, snow peas and ¼ teaspoon salt and cook over medium heat 4 minutes stirring frequently. Stir in ginger and garlic, cook 1 minute. Return pork to skillet.
In a small bowl combine peanut butter, soy sauce, sugar, ground red pepper and ¼ cup water until well blended.
Pour peanut butter mixture into the skillet with the pork chops and vegetables. Heat to boiling over medium high heat. Reduce heat to low and simmer 1 minute.
If desired, serve over rice.
Slow Cooked Smothered Pork Chops
Adapted from Cook’s Country Magazine
6 slices bacon
6 bone in blade cut pork chops about ¾ inch thick
Salt and pepper
3 yellow onions, halved and sliced into ½-inch half moon slices
1 teaspoon plus 1 tablespoon light brown sugar
1/4 cup plus 2 tablespoons water
3 garlic cloves minced
2 teaspoons thyme
3 cups chicken borth
1 tablespoon soy sauce
2 bay leaves
1 tablespoon cornstarch
1 tablespoon cider vinegar
1 tablespoon minced fresh parsley (if desired)
Fry bacon in large skillet over medium heat until browned. Transfer bacon to paper towels leaving fat in pan. Refrigerate bacon. You need about 2 tablespoons fat, if your bacon was lean and you do not have that much fat add olive or canola oil until you have 2 tablespoons.
Heat fat over high heat until smoking. Pat pork chops dry with paper towels and sprinkle with salt and pepper. Cook 3 chops at a time until golden brown on each side (about 3 minutes per side). Transfer chops to slower cooker.
Pour off all but 1 teaspoon fat from skillet, add onions, 1 teaspoon brown sugar, ¼ teaspoon salt, an ¼ cup water to skillet. Using a wooden spoon, scrape browned bits from pan bottom and cook over medium-high heat until onions are soft, about 6 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds longer. Pour onion mixture over chops in slow cooker.
Add broth, soy sauce, remaining 1 tablespoon brown sugar to skillet and bring to a boil. Add bay leaves. Pour mixture over onions in slow cooker.
Cook on low until pork is very tender, about 8 hours. (If you don’t have all day you can cook on a higher temperature.)
Transfer chops to a serving platter. The chops will be tender and delicious. Take bacon out of refrigerator and warm slightly in a pan. Crumble and set aside for use with next step or you can sprinkle the bacon and parsley over the chops if you do not want to go to the trouble of making the gravy.
This step is optional but if you want gravy follow these steps: First discard the bay leaves. Pour liquid through mesh strainer into saucepan. Transfer solids to blender and add 1 cup of the liquid and blend until smooth. Stir back into remaining liquid in saucepan. Mix cornstarch with 2 tablespoons water in small bowl and thoroughly blend. Stir into sauce. Cook over medium heat until thickened, about 8 minutes. Add vinegar, season with salt and pepper, pour over chops. Then sprinkle bacon and parsley over the top. The gravy is a bit more work but it is really good!
Serve over rice if you desire - Makes 4 servings
1/2 cup beef broth
2 tablespoons soy sauce (use reduced sodium soy sauce if you like less salt)
1 tablespoon ketchup
1 tablespoon rice vinegar
1/4 teaspoon red pepper flakes (add more if you like a little more heat)
2 tablespoons olive oil
1 pound thin boneless pork chops cut into ¼ inch thick slices
1/8 teaspoon salt
1 1/2 pounds sweet potatoes (about 2 large) peeled and sliced into ¼ inch strips
2 green peppers, cored, seeded and cut into ½ inch thick strips
In a mixing bowl combine both, soy sauce, ketchup, vinegar, cornstarch and red pepper flakes until smooth. Set aside.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Ad pork and stir fry for 2 minutes. Season with salt. Remove to plate and tent with aluminum foil to keep warm.
Add remaining 1 tablespoon olive oil to skillet, sauté sweet potatoes and peppers over medium heat for 8 minutes. Add 1 cup water and simmer, covered over medium-low heat for approximately 6 minutes until sweet potato is tender, stirring occasionally.
If there is a lot of water still remaining after the sweet potato is tender, drain off the water.
Stir in the broth mixture and cooked pork and bring to a boil. Reduce heat and simmer for approximately 1 minutes until the sauce is thickened and meat is heated through.
Spicy Peanut Pork
4 boneless pork loin chops, ¾ inch thick well trimmed
1/4 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon olive oil
4 medium green onions cut into 1-inch diagonal slices, white and green parts
8 ounces snow peas, strings removed
1 tablespoon minced, peeled fresh ginger (or you can use 1 tablespoon jarred ginger)
3 garlic cloves, crushed with garlic press or finely chopped
1/4 cup creamy peanut butter
1 tablespoon sugar
1 tablespoon soy sauce
1/8 teaspoon ground red pepper (cayenne) use more if you want more zing, but be careful!
Rinse pork chops and pat dry with paper towels. Sprinkle pork chops with ¼ teaspoon salt and pepper.
Add olive oil to a nonstick 12-inch skillet and heat over medium-high heat until hot. Add pork chops and cook 4 minutes; turn pork over and cook 3 to 4 minutes longer until lightly browned on the outside and still slightly pink on the inside. Transfer pork chops to a plate and cover with foil to keep warm.
In same skillet add green onions, snow peas and ¼ teaspoon salt and cook over medium heat 4 minutes stirring frequently. Stir in ginger and garlic, cook 1 minute. Return pork to skillet.
In a small bowl combine peanut butter, soy sauce, sugar, ground red pepper and ¼ cup water until well blended.
Pour peanut butter mixture into the skillet with the pork chops and vegetables. Heat to boiling over medium high heat. Reduce heat to low and simmer 1 minute.
If desired, serve over rice.
Slow Cooked Smothered Pork Chops
Adapted from Cook’s Country Magazine
6 slices bacon
6 bone in blade cut pork chops about ¾ inch thick
Salt and pepper
3 yellow onions, halved and sliced into ½-inch half moon slices
1 teaspoon plus 1 tablespoon light brown sugar
1/4 cup plus 2 tablespoons water
3 garlic cloves minced
2 teaspoons thyme
3 cups chicken borth
1 tablespoon soy sauce
2 bay leaves
1 tablespoon cornstarch
1 tablespoon cider vinegar
1 tablespoon minced fresh parsley (if desired)
Fry bacon in large skillet over medium heat until browned. Transfer bacon to paper towels leaving fat in pan. Refrigerate bacon. You need about 2 tablespoons fat, if your bacon was lean and you do not have that much fat add olive or canola oil until you have 2 tablespoons.
Heat fat over high heat until smoking. Pat pork chops dry with paper towels and sprinkle with salt and pepper. Cook 3 chops at a time until golden brown on each side (about 3 minutes per side). Transfer chops to slower cooker.
Pour off all but 1 teaspoon fat from skillet, add onions, 1 teaspoon brown sugar, ¼ teaspoon salt, an ¼ cup water to skillet. Using a wooden spoon, scrape browned bits from pan bottom and cook over medium-high heat until onions are soft, about 6 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds longer. Pour onion mixture over chops in slow cooker.
Add broth, soy sauce, remaining 1 tablespoon brown sugar to skillet and bring to a boil. Add bay leaves. Pour mixture over onions in slow cooker.
Cook on low until pork is very tender, about 8 hours. (If you don’t have all day you can cook on a higher temperature.)
Transfer chops to a serving platter. The chops will be tender and delicious. Take bacon out of refrigerator and warm slightly in a pan. Crumble and set aside for use with next step or you can sprinkle the bacon and parsley over the chops if you do not want to go to the trouble of making the gravy.
This step is optional but if you want gravy follow these steps: First discard the bay leaves. Pour liquid through mesh strainer into saucepan. Transfer solids to blender and add 1 cup of the liquid and blend until smooth. Stir back into remaining liquid in saucepan. Mix cornstarch with 2 tablespoons water in small bowl and thoroughly blend. Stir into sauce. Cook over medium heat until thickened, about 8 minutes. Add vinegar, season with salt and pepper, pour over chops. Then sprinkle bacon and parsley over the top. The gravy is a bit more work but it is really good!
Tailgating Recipes
Italian Beef
2-3 lb beef roast
1 teaspoon parsley
1 teaspoon basil
1 teaspoon rosemary
1 teaspoon oregano
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon onion powder
Olive oil
Bottled Italian dressing
Water
Optional – Mozzarella, provolone or swiss cheese and Italian rolls
Cut the roast into long strips or 2-inch chunks. Place the beef into the crock pot and add 1/2 cup of olive oil and ¼ cup of bottled Italian dressing. Add seasonings. Add water until the beef is covered.
Cook for at least six hours until beef is tender and can be easily separated with a fork. Remove the beef from the crock pot and save the broth. Shred the beef and put it back in the crock pot. Add some of the broth back to keep the meat moist.
For best flavor, refrigerate overnight. Then warm to desired temperature and serve the next day. If desired, serve on Italian rolls with your choice of cheese.
Blue Cheese – Sour Cream Dip
1 8-ounce tub whipped cream cheese
¾ cup crumbled blue cheese
¾ cup sour cream
2 tablespoons mayonnaise
1 teaspoon prepared horseradish
2 tablespoons minced onion
1 tablespoon Italian seasoning
Dash of hot pepper sauce
6 slices peppered bacon, cooked until crisp and crumbled
Apple slices, cut up raw vegetables or crackers
Put the cream cheese, blue cheese, sour cream, mayonnaise, horseradish, onion, Italian seasoning, and pepper sauce in a food processor. Pulse until very smooth. Add the bacon and pulse until just blended.
Transfer to a bowl, cover, and refrigerate until the flavors are well integrated, at least one hour or overnight.
Serve with apples, vegetables, and/or crackers.
Grilled Sausage with Spicy Sauce
Food Network October 2009 Magazine
1 tablespoon vegetable oil
2 pounds of good quality kielbasa or other smoked sausage, cut into bite size pieces
¾ cup ketchup
¾ cup spicy brown mustard
1 tablespoon hot sauce
Soak 8 to 10 wooden skewers in water for about 20 minutes (or use metal skewers).
Preheat a grill to medium and brush with the oil. Thread the sausage onto the skewers, leaving space between each piece. Grill until slightly crisp, 3 to 4 minutes on each side.
Mix the ketchup, mustard and hot sauce in a bowl. Serve with the sausage for dipping.
Bush’s Best Black Bean Salad
Food Network October 2009 Magazine
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
½ cup diced red onion
1 (15-oz can) corn, drained
1 clove garlic, minced
1 teaspoon cilantro
¼ cup olive oil
4 tablespoons red wine vinegar
1 teaspoon lime juice
1 (15-oz) can Bush’s Black Beans, rinsed and drained
Salt and pepper, to taste
Tortilla chips
In a small bowl combine peppers, onion, corn, garlic and cilantro. Add olive oil, vinegar, lime juice. Then add salt and pepper to taste. Add the can of black beans and toss well.
Serve with tortilla chips.
2-3 lb beef roast
1 teaspoon parsley
1 teaspoon basil
1 teaspoon rosemary
1 teaspoon oregano
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon onion powder
Olive oil
Bottled Italian dressing
Water
Optional – Mozzarella, provolone or swiss cheese and Italian rolls
Cut the roast into long strips or 2-inch chunks. Place the beef into the crock pot and add 1/2 cup of olive oil and ¼ cup of bottled Italian dressing. Add seasonings. Add water until the beef is covered.
Cook for at least six hours until beef is tender and can be easily separated with a fork. Remove the beef from the crock pot and save the broth. Shred the beef and put it back in the crock pot. Add some of the broth back to keep the meat moist.
For best flavor, refrigerate overnight. Then warm to desired temperature and serve the next day. If desired, serve on Italian rolls with your choice of cheese.
Blue Cheese – Sour Cream Dip
1 8-ounce tub whipped cream cheese
¾ cup crumbled blue cheese
¾ cup sour cream
2 tablespoons mayonnaise
1 teaspoon prepared horseradish
2 tablespoons minced onion
1 tablespoon Italian seasoning
Dash of hot pepper sauce
6 slices peppered bacon, cooked until crisp and crumbled
Apple slices, cut up raw vegetables or crackers
Put the cream cheese, blue cheese, sour cream, mayonnaise, horseradish, onion, Italian seasoning, and pepper sauce in a food processor. Pulse until very smooth. Add the bacon and pulse until just blended.
Transfer to a bowl, cover, and refrigerate until the flavors are well integrated, at least one hour or overnight.
Serve with apples, vegetables, and/or crackers.
Grilled Sausage with Spicy Sauce
Food Network October 2009 Magazine
1 tablespoon vegetable oil
2 pounds of good quality kielbasa or other smoked sausage, cut into bite size pieces
¾ cup ketchup
¾ cup spicy brown mustard
1 tablespoon hot sauce
Soak 8 to 10 wooden skewers in water for about 20 minutes (or use metal skewers).
Preheat a grill to medium and brush with the oil. Thread the sausage onto the skewers, leaving space between each piece. Grill until slightly crisp, 3 to 4 minutes on each side.
Mix the ketchup, mustard and hot sauce in a bowl. Serve with the sausage for dipping.
Bush’s Best Black Bean Salad
Food Network October 2009 Magazine
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
½ cup diced red onion
1 (15-oz can) corn, drained
1 clove garlic, minced
1 teaspoon cilantro
¼ cup olive oil
4 tablespoons red wine vinegar
1 teaspoon lime juice
1 (15-oz) can Bush’s Black Beans, rinsed and drained
Salt and pepper, to taste
Tortilla chips
In a small bowl combine peppers, onion, corn, garlic and cilantro. Add olive oil, vinegar, lime juice. Then add salt and pepper to taste. Add the can of black beans and toss well.
Serve with tortilla chips.
Breakfast Dishes
Breakfast Pizza
1 tube (13.8 ounces) refrigerated pizza crust
2 tablespoons olive oil, divided
6 eggs
2 tablespoons water
1 package (3 ounces) real bacon bits (or 3 to 6 ounces crumbled cooked sausage or 3 to 6 ounces ham, cut into cubes)
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
Unroll crust into a greased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Brush with 1 tablespoon oil. Prick dough thoroughly with a fork. Bake at 400¡ for 7-8 minutes or until lightly browned.
While pizza crust is baking, whisk eggs and water in a small bowl. In a small skillet, heat remaining oil until hot. Add eggs; cook and stir over medium heat until completely set.
Spoon eggs over crust. Sprinkle with bacon (or sausage or ham) and cheeses. Bake 5-7 minutes longer or until cheese is melted.
Baked Havarti Egg
1 teaspoon butter
1 tablespoon half-and-half
1 large egg
1 heaping teaspoon havarti cheese, grated (you can use Monterey Jack cheese instead)
1/8 teaspoon dried dill
Preheat oven to 400 degrees. Melt the butter in an oven proof custard cup. Add the half-and-half. Crack the egg into the cup and cover with the cheese. Sprinkle with dill. Bake for 10-12 minutes until the egg is set.
Cinnamon French Toast
This dish can be put together the night before and then cooked in the morning.
3 large eggs
6 tablespoons half and half
1 tablespoon sugar
3 teaspoons ground cinnamon, divided
1/4 teaspoon vanilla extract
4 3/4-inch thick slices of bread
2 tablespoons butter
1/4 cup powdered sugar
Warm maple syrup
Whisk eggs, half and half, sugar, 2 teaspoons cinnamon and vanilla in a 13x9x2 baking dish to blend. Add bread and turn to coat.
Cover and chill until bread absorbs egg mixture, at least 30 minutes and up to 24 hours.
Melt butter in a heavy large skillet over medium heat. Add bread and cook until golden and cooked through, about 3 minutes per side. Transfer to plates. Combine powdered sugar with remaining cinnamon and sift over toast. Serve with warm maple syrup.
English Muffin Breakfast Pizza
1 whole wheat English muffin
1 small tomato, seeded and diced
1 teaspoon extra-virgin olive oil
1 thin slice (1/2 ounce) Canadian bacon, diced (use ham or bacon bits)
1/4 cup mozzarella cheese
Chopped fresh basil
Preheat the oven to 450 degrees. Line a small baking sheet with foil.
Place the English muffin halves cut-side up on the baking sheet. Top each with tomato and drizzle with olive oil.
Sprinkle the Canadian bacon (ham or bacon bits) over the tomatoes. Top with mozzarella cheese. Bake for 10-12 minutes, or until the cheese is melted and beginning to brown. Sprinkle with basil.
1 tube (13.8 ounces) refrigerated pizza crust
2 tablespoons olive oil, divided
6 eggs
2 tablespoons water
1 package (3 ounces) real bacon bits (or 3 to 6 ounces crumbled cooked sausage or 3 to 6 ounces ham, cut into cubes)
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
Unroll crust into a greased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Brush with 1 tablespoon oil. Prick dough thoroughly with a fork. Bake at 400¡ for 7-8 minutes or until lightly browned.
While pizza crust is baking, whisk eggs and water in a small bowl. In a small skillet, heat remaining oil until hot. Add eggs; cook and stir over medium heat until completely set.
Spoon eggs over crust. Sprinkle with bacon (or sausage or ham) and cheeses. Bake 5-7 minutes longer or until cheese is melted.
Baked Havarti Egg
1 teaspoon butter
1 tablespoon half-and-half
1 large egg
1 heaping teaspoon havarti cheese, grated (you can use Monterey Jack cheese instead)
1/8 teaspoon dried dill
Preheat oven to 400 degrees. Melt the butter in an oven proof custard cup. Add the half-and-half. Crack the egg into the cup and cover with the cheese. Sprinkle with dill. Bake for 10-12 minutes until the egg is set.
Cinnamon French Toast
This dish can be put together the night before and then cooked in the morning.
3 large eggs
6 tablespoons half and half
1 tablespoon sugar
3 teaspoons ground cinnamon, divided
1/4 teaspoon vanilla extract
4 3/4-inch thick slices of bread
2 tablespoons butter
1/4 cup powdered sugar
Warm maple syrup
Whisk eggs, half and half, sugar, 2 teaspoons cinnamon and vanilla in a 13x9x2 baking dish to blend. Add bread and turn to coat.
Cover and chill until bread absorbs egg mixture, at least 30 minutes and up to 24 hours.
Melt butter in a heavy large skillet over medium heat. Add bread and cook until golden and cooked through, about 3 minutes per side. Transfer to plates. Combine powdered sugar with remaining cinnamon and sift over toast. Serve with warm maple syrup.
English Muffin Breakfast Pizza
1 whole wheat English muffin
1 small tomato, seeded and diced
1 teaspoon extra-virgin olive oil
1 thin slice (1/2 ounce) Canadian bacon, diced (use ham or bacon bits)
1/4 cup mozzarella cheese
Chopped fresh basil
Preheat the oven to 450 degrees. Line a small baking sheet with foil.
Place the English muffin halves cut-side up on the baking sheet. Top each with tomato and drizzle with olive oil.
Sprinkle the Canadian bacon (ham or bacon bits) over the tomatoes. Top with mozzarella cheese. Bake for 10-12 minutes, or until the cheese is melted and beginning to brown. Sprinkle with basil.
Tasty Popcorn Treats
Caramel Corn Crunch
Makes 3 quarts
1/2 cup butter
1/2 cup brown sugar, firmly packed
3 quarts popped popcorn
Cream butter; add brown sugar and whip until fluffy. In a large baking pan, combine with popcorn.
Bake in 350-degree oven for about 8 minutes or until crisp.
Best served warm.
Happy Halloween Mini Popcorn Balls
Makes 16 popcorn balls
10 cups popped corn
1 (1-lb.) bag miniature marshmallows
1/4 cup (1/2 stick) butter or margarine
1 cup diced dried fruit (papaya, mango or peaches)
1 cup butterscotch chips
Orange food coloring
Place popcorn, fruit and butterscotch chips in large bowl; set aside.
Heat marshmallows and butter in a large saucepan over low heat until melted and smooth. Stir in several drops of food coloring. Pour over popcorn and candy, tossing to coat evenly. Cool 5 minutes.
Grease hands and form into 3-inch balls.
Honey Mustard Snack Mix
1 quart popped popcorn
2 teaspoons honey
1 teaspoon dry mustard
½ teaspoon cumin powder
¼ teaspoon salt
1/8 teaspoon ground white or black pepper
Preheat oven to 325 degrees.
Spread popcorn on a baking sheet. Drizzle honey over popcorn and sprinkle with dry mustard, cumin, salt and pepper.
Bake 8-9 minutes and toss just before serving. Best if served warm.
Sweet and Smokey Almond Popcorn
5 cups popped popcorn
2 tablespoons sugar
1 tablespoon water
1 tablespoon butter
½ cup hickory smoked flavor almonds
In a large saucepan or pot, heat sugar and water over medium heat. Cook 3 minutes or until sugar is melted and mixture is bubbling, stirring occasionally.
Stir in butter until melted and well blended. Stir in popcorn and almonds until well coated.
Remove from heat and allow to cool before serving.
Makes 3 quarts
1/2 cup butter
1/2 cup brown sugar, firmly packed
3 quarts popped popcorn
Cream butter; add brown sugar and whip until fluffy. In a large baking pan, combine with popcorn.
Bake in 350-degree oven for about 8 minutes or until crisp.
Best served warm.
Happy Halloween Mini Popcorn Balls
Makes 16 popcorn balls
10 cups popped corn
1 (1-lb.) bag miniature marshmallows
1/4 cup (1/2 stick) butter or margarine
1 cup diced dried fruit (papaya, mango or peaches)
1 cup butterscotch chips
Orange food coloring
Place popcorn, fruit and butterscotch chips in large bowl; set aside.
Heat marshmallows and butter in a large saucepan over low heat until melted and smooth. Stir in several drops of food coloring. Pour over popcorn and candy, tossing to coat evenly. Cool 5 minutes.
Grease hands and form into 3-inch balls.
Honey Mustard Snack Mix
1 quart popped popcorn
2 teaspoons honey
1 teaspoon dry mustard
½ teaspoon cumin powder
¼ teaspoon salt
1/8 teaspoon ground white or black pepper
Preheat oven to 325 degrees.
Spread popcorn on a baking sheet. Drizzle honey over popcorn and sprinkle with dry mustard, cumin, salt and pepper.
Bake 8-9 minutes and toss just before serving. Best if served warm.
Sweet and Smokey Almond Popcorn
5 cups popped popcorn
2 tablespoons sugar
1 tablespoon water
1 tablespoon butter
½ cup hickory smoked flavor almonds
In a large saucepan or pot, heat sugar and water over medium heat. Cook 3 minutes or until sugar is melted and mixture is bubbling, stirring occasionally.
Stir in butter until melted and well blended. Stir in popcorn and almonds until well coated.
Remove from heat and allow to cool before serving.
Tuesday, October 20, 2009
Spice it Up!
Fiesta Chicken and Rice
4 boneless, skinless chicken breasts
Salt and pepper
¼ cup vegetable oil
1 cup minute rice (or you can use 1 cup long grain rice)
1 onion, chopped
4 garlic cloves, minced
1 teaspoon dried oregano
1 to 1-1/2 teaspoons chili powder
1/8 to ¼ teaspoon cayenne pepper
1 (14.5 oz ) can diced tomatoes, drained
1 green bell pepper, chopped
1 -1/4 cups of chicken broth
1 cup shredded Mexican cheese
4 green onions, sliced thin
Salt and pepper
¼ cup vegetable oil
1 cup minute rice (or you can use 1 cup long grain rice)
1 onion, chopped
4 garlic cloves, minced
1 teaspoon dried oregano
1 to 1-1/2 teaspoons chili powder
1/8 to ¼ teaspoon cayenne pepper
1 (14.5 oz ) can diced tomatoes, drained
1 green bell pepper, chopped
1 -1/4 cups of chicken broth
1 cup shredded Mexican cheese
4 green onions, sliced thin
Season chicken liberally with salt and pepper. Heat oil in a large, heavy skillet over high heat until oil is shimmering. Put chicken in pan and turn heat down to medium high. Cook 1-2 minutes on one side and then turn over. Cook chicken 4-6 minutes until golden brown on one side. Transfer the chicken to a large plate leaving any juices in pan.
Add rice, onion, and ½ teaspoon of salt to skillet and cook, stirring frequently until the rice grains are sizzling and toasted and the onion is slightly softened, about three minutes (reduce heat if the rice browns too quickly). Stir in garlic, oregano, chili powder and cayenne and cook until fragrant, about 15 to 30 seconds. (The more chili and cayenne powder you add the hotter your final dish will be.)
Stir in tomatoes, green pepper, and broth and bring to a boil, scrapping up any brown bits and stirring them into the mix. Place chicken, browned side up, onto the rice and pour in any juices that accumulated on the plate. Cover the skillet and reduce heat to low and cook until chicken is cooked through, about 10-15 minutes.
Remove the chicken and cover it with foil to keep it warm. Cover the pan and cook until the rice is tender. Long grain rice will have to be cooked another 10-15 minutes to become tender. If using minute rice it will take only another 5 minutes or so to be thoroughly cooked.
Once rice is cooked, slice chicken into ½-inch pieces and place it on top of the cooked rice. Sprinkle with cheese and green onions. Cover and cook 2-5 minutes until the cheese is melted.
Mexican Cornbread
1 cup yellow cornmeal
1 cup all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
½ teaspoon salt
1 large egg
1 cup whole milk or buttermilk
1/4 cup sour cream
¼ cup vegetable oil
2 tablespoons chopped jalapenos (or to taste)
½ to 2/3 cup shredded Mexican cheese
1 cup all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
½ teaspoon salt
1 large egg
1 cup whole milk or buttermilk
1/4 cup sour cream
¼ cup vegetable oil
2 tablespoons chopped jalapenos (or to taste)
½ to 2/3 cup shredded Mexican cheese
Preheat oven to 425 degrees.
Grease an 8-inch square pan. In a medium bowl, combine cornmeal, flour, sugar, baking powder and salt.
To dry mixture add egg, milk, sour cream, oil, jalapenos and cheese and mix until smooth. Pour into prepared pan. Bake 20 to 25 minutes until golden brown.
Chicken Quesadillas
1 lb boneless, skinless chicken breasts
1 packet fajita seasoning
½ teaspoon cayenne pepper (if desired)
1 tablespoon vegetable oil
1 green pepper, chopped finely
1 red pepper, chopped finely
1 onion, diced
10 large tortillas
8 oz shredded cheese
8 oz Monterrey Jack cheese
(or use 16 oz Mexican cheese)
8 oz sour cream
Cut chicken breasts into small pieces and combine with fajita seasoning. Heat oil in skillet over medium heat. Add chicken and cook 5-10 minutes. Stir in peppers and onion. Cook until chicken is cooked through and onions and peppers are slightly softened.
1 packet fajita seasoning
½ teaspoon cayenne pepper (if desired)
1 tablespoon vegetable oil
1 green pepper, chopped finely
1 red pepper, chopped finely
1 onion, diced
10 large tortillas
8 oz shredded cheese
8 oz Monterrey Jack cheese
(or use 16 oz Mexican cheese)
8 oz sour cream
Cut chicken breasts into small pieces and combine with fajita seasoning. Heat oil in skillet over medium heat. Add chicken and cook 5-10 minutes. Stir in peppers and onion. Cook until chicken is cooked through and onions and peppers are slightly softened.
Layer half of each tortilla with chicken mixture and top with cheese. Fold each tortilla in half and press lightly. Coat a warm skillet with cooking spray. Lightly brown each quesadilla until cheese is melted and the “tortilla shell” is slightly browned. Cut into four wedges and serve with sour cream.
Monday, October 12, 2009
Halloween recipes
Toxic Tomatoes (Roasted Tomatoes)
6 - Medium tomatoes
½ - Avocado (peeled, pitted and chopped)
4 ounces - Swiss cheese (grated)
6 - Fresh basil leaves (chopped) OR
1 tablespoon - Dried basil
¼ teaspoon - Dried oregano
Wash the tomatoes and cut them in half crosswise. Place the halves, open side up, on a cookie sheet.
In a small bowl, mash together the avocado (sludge), grated Swiss cheese, and basil (poisonous plant matter). Spoon the mixture on top of the tomatoes and sprinkle with oregano (fly wings). Broil the tomatoes for 5 minutes, or until sludge begins to ooze.
Carefully remove the tomatoes from the broiler and serve hot, or allow to cool slightly, and eat them with your hands.
Halloween Pumpkin Chip Cookies
1 cup pumpkin
1 egg
1/2 cup any kind vegetable oil
1 cup sugar
2 tsp. baking powder
2 cups all purpose flour
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
1 tsp. vanilla
1 cup white chocolate or butterscotch chips
1/2 cup walnuts or pecans, chopped
Preheat oven to 370°F.
Note: If using butterscotch chips, try using butter rum extract or butterscotch schnapps instead of the vanilla for extra flavor.
Blend pumpkin, egg, oil and sugar. Whisk together flour, cinnamon and salt; gradually add to first mixture. Dissolve the baking soda in milk and add to batter. Stir in chocolate (or butterscotch) chips, nuts and vanilla.
Drop by the teaspoonful onto lightly greased baking sheets.
Bake at 370°F degrees for 10 to 12 minutes. Recipe can be doubled. Bake and freeze the extra cookies.
Vampire Repellent (A tasty popcorn snack)
Makes 12 cups
1 bag - Microwave popcorn
2 cups - Crisp wheat square cereal
2 cups - Cheddar cheese-flavored goldfish crackers
1 (¾ ounce) can - Shoestring potatoes
1 cup - Unsalted peanuts
½ cup - Margarine or butter
1 teaspoon - Dried parsley flakes
½ teaspoon - Chili powder
¼ teaspoon - Onion powder
¼ teaspoon - Garlic powder
½ cup - Grated parmesan cheese
Prepare popcorn as directed on the packaged. Remove any unpopped kernels.
In a large bowl, combine popcorn, cereal, crackers, shoestring potatoes and peanuts.
Place margarine in a 2-cup microwave-safe measuring cup. Microwave on high for 1 to 1 1/2 minutes or until melted. Stir in parsley flakes, chili powder, onion powder, and garlic powder. Drizzle seasoned mixture over popcorn mixture. Sprinkle with cheese. Toss until evenly coated.
Transfer half of mixture to ungreased 12x8 inch microwave safe dish. Microwave on high for 3 minutes or until thoroughly heated, stirring once halfway through heating. Spread on paper towels to cool. Repeat with remaining mixture.
Dracula’s Garlic Dip
2 (8 oz.) packages cream cheese
1/4 cup mayonnaise
2 tbsp. Dijon mustard
2 tbsp. dill weed
1/4 teaspoon. each celery seed, paprika, and parsley
2-3 cloves fresh garlic, minced
Allow cream cheese to stand at room temperature for 20-30 minutes before making.
Combine all ingredients and refrigerate for at least 1 hour before serving.
There is enough garlic in this potion to ward off any vampires.
6 - Medium tomatoes
½ - Avocado (peeled, pitted and chopped)
4 ounces - Swiss cheese (grated)
6 - Fresh basil leaves (chopped) OR
1 tablespoon - Dried basil
¼ teaspoon - Dried oregano
Wash the tomatoes and cut them in half crosswise. Place the halves, open side up, on a cookie sheet.
In a small bowl, mash together the avocado (sludge), grated Swiss cheese, and basil (poisonous plant matter). Spoon the mixture on top of the tomatoes and sprinkle with oregano (fly wings). Broil the tomatoes for 5 minutes, or until sludge begins to ooze.
Carefully remove the tomatoes from the broiler and serve hot, or allow to cool slightly, and eat them with your hands.
Halloween Pumpkin Chip Cookies
1 cup pumpkin
1 egg
1/2 cup any kind vegetable oil
1 cup sugar
2 tsp. baking powder
2 cups all purpose flour
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
1 tsp. vanilla
1 cup white chocolate or butterscotch chips
1/2 cup walnuts or pecans, chopped
Preheat oven to 370°F.
Note: If using butterscotch chips, try using butter rum extract or butterscotch schnapps instead of the vanilla for extra flavor.
Blend pumpkin, egg, oil and sugar. Whisk together flour, cinnamon and salt; gradually add to first mixture. Dissolve the baking soda in milk and add to batter. Stir in chocolate (or butterscotch) chips, nuts and vanilla.
Drop by the teaspoonful onto lightly greased baking sheets.
Bake at 370°F degrees for 10 to 12 minutes. Recipe can be doubled. Bake and freeze the extra cookies.
Vampire Repellent (A tasty popcorn snack)
Makes 12 cups
1 bag - Microwave popcorn
2 cups - Crisp wheat square cereal
2 cups - Cheddar cheese-flavored goldfish crackers
1 (¾ ounce) can - Shoestring potatoes
1 cup - Unsalted peanuts
½ cup - Margarine or butter
1 teaspoon - Dried parsley flakes
½ teaspoon - Chili powder
¼ teaspoon - Onion powder
¼ teaspoon - Garlic powder
½ cup - Grated parmesan cheese
Prepare popcorn as directed on the packaged. Remove any unpopped kernels.
In a large bowl, combine popcorn, cereal, crackers, shoestring potatoes and peanuts.
Place margarine in a 2-cup microwave-safe measuring cup. Microwave on high for 1 to 1 1/2 minutes or until melted. Stir in parsley flakes, chili powder, onion powder, and garlic powder. Drizzle seasoned mixture over popcorn mixture. Sprinkle with cheese. Toss until evenly coated.
Transfer half of mixture to ungreased 12x8 inch microwave safe dish. Microwave on high for 3 minutes or until thoroughly heated, stirring once halfway through heating. Spread on paper towels to cool. Repeat with remaining mixture.
Dracula’s Garlic Dip
2 (8 oz.) packages cream cheese
1/4 cup mayonnaise
2 tbsp. Dijon mustard
2 tbsp. dill weed
1/4 teaspoon. each celery seed, paprika, and parsley
2-3 cloves fresh garlic, minced
Allow cream cheese to stand at room temperature for 20-30 minutes before making.
Combine all ingredients and refrigerate for at least 1 hour before serving.
There is enough garlic in this potion to ward off any vampires.
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