I created this recipe when the one I was trying to make just wasn't "floating my boat"! The end result was wonderful served on a bed of simple brown rice...even the picky eater praised it!
6 chicken cutlets***
kosher salt
fresh cracked pepper
Marinade/Glaze
1 clove garlic minced
1/2 cup peach preserves
1/4 cup peach nectar
1 tsp soy sauce
generous pinch red chile flakes
1 tbsp olive oil
Preheat grill to medium high. Season cutlets with salt and pepper. Combine marinade/glaze ingredients in a small bowl & whisk to combine. Pour over chicken cutlets and let rest 15-20 minutes.
When grill is ready, add chicken and cook 6-8 minutes per side. Remove cutlets to an oven proof skillet (I use my cast iron skillet) and pour remaining glaze over cutlets. Broil in oven until sauce is thickened and glaze on chicken is nice and bubbly, about 5 minutes give or take. Remove and plate chicken on a bed of rice. Drizzle a generous spoonful of pan juices over chicken & rice. Enjoy!!!
*** I make my own chicken cutlets by cutting boneless skinless breasts into halves and pounding out to about 1/2" thick with flat meat mallet.
Tuesday, July 27, 2010
Wednesday, July 21, 2010
Root Beer Baked Beans
3 slices of bacon
1 small onion, diced
2 (16-ounce) cans pork and beans
1/2 cup root beer (not diet) *** IBC brand is my fave
1/4 cup barbecue sauce
1/2 teaspoon dry mustard
1/8 teaspoon hot sauce (I like Tobasco)
Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.
Sauté diced onion in hot bacon drippings in skillet over high heat 5 minutes or until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased 1-quart baking dish.
Bake beans, uncovered, at 400° for 55 minutes or until sauce is thickened.
1 small onion, diced
2 (16-ounce) cans pork and beans
1/2 cup root beer (not diet) *** IBC brand is my fave
1/4 cup barbecue sauce
1/2 teaspoon dry mustard
1/8 teaspoon hot sauce (I like Tobasco)
Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.
Sauté diced onion in hot bacon drippings in skillet over high heat 5 minutes or until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased 1-quart baking dish.
Bake beans, uncovered, at 400° for 55 minutes or until sauce is thickened.
Sunday, July 18, 2010
Triple Chocolate Threat Cake Balls
Below is my basic cake ball/cake lollies recipe...for Triple Chocolate Threat, I use Swiss Chocolate cake, Milk Chocolate frosting and milk chocolate candy coating.
1 (18.25 oz) cake mix
1 (16 oz) container prepared cake frosting
6 oz of candy coating ( I like Wilton Candy Melts)
Candy/confection food coloring***
Prepare the cake mix according to the directions on the box. When cake is baked,remove from oven and allow to cool completely. Crumble the cake into the bowl of your stand mixer or in a large bowl; add the frosting (a tablespoon at a time) and mix until well combined, you want to end up with a smooth dough. Save the left over frosting for another use. Place the bowl in the refrigerator for at least 3 hours or overnight.
Line a baking tray with wax paper. Use a melon baller as a scooper to form balls with the cake mixture. Place on wax paper. Once you have used all of the cake mixture, place the baking tray in the freezer for 1 hour. Melt the chocolate in a glass bowl in the microwave, stirring every 5-10 seconds until smooth. At this point you can add a bit of food coloring if you are using white candy melts. You can also use a double boiler pan if you have one, but not necessary.
Remove the balls from the freezer. Using a toothpick or candy fork, dip each cake ball into melted candy coating. Swirl to evenly coat. Remove and gently tap on side to remove excess coating. Place on wax paper lined tray.
Once you have covered all the balls in chocolate coating place the tray in the refrigerator until the candy coating is set. If you want to add decorations, do so at this point. You can drizzle with a contrasting color of candy melts, glitter sugar, shimmer powder...whatever makes you happy!
To turn these into cake pops, simple use paper lollipop sticks. Dip tip of one stick into melted candy melts and gently push into cake ball until inserted about half way. Let candy melt harden a couple minutes and then dip cake pop into candy coating, gently tapping off excess coating.
Some of my favorite flavor combinations:
Swiss chocolate cake/choc. frosting/ milk or dark choc coating
Lemon cake/lemon frosting/ white coating
Cherry cake/cherry vanilla frosting/dark choc or white coating
Orange cake/orange frosting/white coating
Red Velvet cake/cream cheese frosting/white coating
You will need to use oil based food coloring made for candy/chocolate. Wilton sells and you can also find professional grade brands online. My fave website is www.thebakerskitchen.net, really fun site full of awesome products!
1 (18.25 oz) cake mix
1 (16 oz) container prepared cake frosting
6 oz of candy coating ( I like Wilton Candy Melts)
Candy/confection food coloring***
Prepare the cake mix according to the directions on the box. When cake is baked,remove from oven and allow to cool completely. Crumble the cake into the bowl of your stand mixer or in a large bowl; add the frosting (a tablespoon at a time) and mix until well combined, you want to end up with a smooth dough. Save the left over frosting for another use. Place the bowl in the refrigerator for at least 3 hours or overnight.
Line a baking tray with wax paper. Use a melon baller as a scooper to form balls with the cake mixture. Place on wax paper. Once you have used all of the cake mixture, place the baking tray in the freezer for 1 hour. Melt the chocolate in a glass bowl in the microwave, stirring every 5-10 seconds until smooth. At this point you can add a bit of food coloring if you are using white candy melts. You can also use a double boiler pan if you have one, but not necessary.
Remove the balls from the freezer. Using a toothpick or candy fork, dip each cake ball into melted candy coating. Swirl to evenly coat. Remove and gently tap on side to remove excess coating. Place on wax paper lined tray.
Once you have covered all the balls in chocolate coating place the tray in the refrigerator until the candy coating is set. If you want to add decorations, do so at this point. You can drizzle with a contrasting color of candy melts, glitter sugar, shimmer powder...whatever makes you happy!
To turn these into cake pops, simple use paper lollipop sticks. Dip tip of one stick into melted candy melts and gently push into cake ball until inserted about half way. Let candy melt harden a couple minutes and then dip cake pop into candy coating, gently tapping off excess coating.
Some of my favorite flavor combinations:
Swiss chocolate cake/choc. frosting/ milk or dark choc coating
Lemon cake/lemon frosting/ white coating
Cherry cake/cherry vanilla frosting/dark choc or white coating
Orange cake/orange frosting/white coating
Red Velvet cake/cream cheese frosting/white coating
You will need to use oil based food coloring made for candy/chocolate. Wilton sells and you can also find professional grade brands online. My fave website is www.thebakerskitchen.net, really fun site full of awesome products!
Friday, July 16, 2010
Runzas....Childhood "Warm Fuzzys"
Runza???? Never heard of a Runza have you....My mom made these German meat "pies" on a weekly basis when I was little. I don't have a lot of happy memories of my childhood with my mom, but this recipe is a "warm fuzzy" memory for me....I loved eating them with lots of mustard! I really do not expect y'all to go and make runzas anytime soon....just reminiscing about being in the kitchen with my mom before everything fell apart....
I am reading a book for book club titled 'Mennonite in a Little Black Dress" and I feel quite connected to the author and her German/Mennonite childhood. Growing up in rural Nebraska, having German and Swedish family influences and a devoutly religious Grandmother, I found myself nodding and smiling as I read the book...I too ate "shame-based foods" in my lunch, my mom sewed all my dresses, and the church was the ruling factor in my daily life. Anyway, reading this book has made me remember all the foods both my mom and grandmother cooked and in an attempt to remember & cherish the "silver lining" in my childhood, I am posting my favorites.
God Bless and have a SUPER day!
Dough
2 pkg. Active dry Yeast
2 cups warm milk
1/2-cup sugar
1/2 t. salt
2 eggs - beaten
1/2 cup butter
7 to 8 cups all-purpose flour
Put yeast and milk in a bowl. Let sit for 5 minutes. Add sugar, salt, eggs and softened butter.
Mix. Gradually add flour while mixing. Add flour until dough pulls together into a ball. Knead for 4 or 5 minutes or until dough is smooth. (This really works best with a free-standing mixer with a dough hook).
Put in a greased bowl, cover with a towel and allow to rise until double.
Punch down and let it rise again.
Remove dough from bowl and divide into thirds. On a floured surface, roll one portion of the dough to 1/4” thickness. Cut into 5"or 6” squares. (Reserve dough you cut off to reroll.)
Give each square an extra roll with the rolling pin before filling.
Filling
2 lbs ground beef
1 head of cabbage – finely shredded
Lots of salt and pepper
Brown ground beef. Add shredded cabbage and cook over medium heat until cabbage is
softened. Add salt and pepper to taste. It takes a lot!
Start this about halfway through the second rise of the dough. Set aside until dough is ready.
Making Runzas
Put a large mound of filling on the center of each dough square. Pull opposite corners of the dough together and pinch to hold. Pull the opposite two corners together and use your fingers
to pinch all edges together to seal in filling. Turn Runza over and put on a cookie sheet lined with parchment paper.
Space Runzas about 1 inch apart. When cookie sheet is full put a towel over it and let it rise for about 15 minutes.
Bake Runzas in a 350 degree oven for 15 to 20 minutes – until they are a deep brown.
Remove from oven and brush butter on the top of each Runza.
I am reading a book for book club titled 'Mennonite in a Little Black Dress" and I feel quite connected to the author and her German/Mennonite childhood. Growing up in rural Nebraska, having German and Swedish family influences and a devoutly religious Grandmother, I found myself nodding and smiling as I read the book...I too ate "shame-based foods" in my lunch, my mom sewed all my dresses, and the church was the ruling factor in my daily life. Anyway, reading this book has made me remember all the foods both my mom and grandmother cooked and in an attempt to remember & cherish the "silver lining" in my childhood, I am posting my favorites.
God Bless and have a SUPER day!
Dough
2 pkg. Active dry Yeast
2 cups warm milk
1/2-cup sugar
1/2 t. salt
2 eggs - beaten
1/2 cup butter
7 to 8 cups all-purpose flour
Put yeast and milk in a bowl. Let sit for 5 minutes. Add sugar, salt, eggs and softened butter.
Mix. Gradually add flour while mixing. Add flour until dough pulls together into a ball. Knead for 4 or 5 minutes or until dough is smooth. (This really works best with a free-standing mixer with a dough hook).
Put in a greased bowl, cover with a towel and allow to rise until double.
Punch down and let it rise again.
Remove dough from bowl and divide into thirds. On a floured surface, roll one portion of the dough to 1/4” thickness. Cut into 5"or 6” squares. (Reserve dough you cut off to reroll.)
Give each square an extra roll with the rolling pin before filling.
Filling
2 lbs ground beef
1 head of cabbage – finely shredded
Lots of salt and pepper
Brown ground beef. Add shredded cabbage and cook over medium heat until cabbage is
softened. Add salt and pepper to taste. It takes a lot!
Start this about halfway through the second rise of the dough. Set aside until dough is ready.
Making Runzas
Put a large mound of filling on the center of each dough square. Pull opposite corners of the dough together and pinch to hold. Pull the opposite two corners together and use your fingers
to pinch all edges together to seal in filling. Turn Runza over and put on a cookie sheet lined with parchment paper.
Space Runzas about 1 inch apart. When cookie sheet is full put a towel over it and let it rise for about 15 minutes.
Bake Runzas in a 350 degree oven for 15 to 20 minutes – until they are a deep brown.
Remove from oven and brush butter on the top of each Runza.
Wednesday, July 14, 2010
Key Lime Pie
For you Lora!
Crust
1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon (optional)
Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
Bake at 375 for 7 minutes. Cool.
Filling
14 oz sweetened condensed milk
3 egg yolks
1/2 cup plus 2 tbsp Nellie & Joe's Brand Key Lime Juice***
Preheat oven to 350. In a medium mixing bowl combine milk, egg yolks and lime juice. Stir to combine well. Pour into pie crust and bake for 15 minutes. Remove from oven and let cool 10 minutes before refrigerating. Just prior to serving, top pie with freshly whipped cream.
*** Nellie & Joe's Key Lime Juice is a MUST!!!! There is really no substitute...It truly makes the pie! I find it at Whole Foods and HEB.
Crust
1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon (optional)
Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
Bake at 375 for 7 minutes. Cool.
Filling
14 oz sweetened condensed milk
3 egg yolks
1/2 cup plus 2 tbsp Nellie & Joe's Brand Key Lime Juice***
Preheat oven to 350. In a medium mixing bowl combine milk, egg yolks and lime juice. Stir to combine well. Pour into pie crust and bake for 15 minutes. Remove from oven and let cool 10 minutes before refrigerating. Just prior to serving, top pie with freshly whipped cream.
*** Nellie & Joe's Key Lime Juice is a MUST!!!! There is really no substitute...It truly makes the pie! I find it at Whole Foods and HEB.
Orzo Salad Two Ways
This is a new twist on traditional pasta salad. I serve it as a side to burgers, or as an entree when topped with simple grilled chicken. It pairs well with all your summer gilling, from steaks to salmon...Enjoy!
First Version
1 1/2 cups dry orzo, cooked according to package directions
1/4 cup good olive oil
2 cloves garlic, smashed with back of knife
1/2 small lemon, juiced
1/2 cup crumbled feta
1/2 cup kalamata olives, halved
1 cup grape or cherry tomatoes, halved
2 generous handfuls baby spinach, torn into bite size pieces
1/2 tsp garlic powder
fresh cracked pepper
kosher salt
While orzo is cooking, place olive oil and garlic in a bowl. Heat oil in microwave just until oil is warm (20-30 seconds). Remove add lemon juice, stir & set aside. When orzo is cooked, drain and place into a large mixing bowl. Add cheese, olives, tomatoes and spinach. Remove smashed garlic from oil and drizzle oil over salad. Add garlic powder. Stir to combine. Season with salt and pepper to taste.
Second Version
2/3 cup fresh mozzarella cubes
1/2 cup black olives, sliced
1 cup grape or cherry tomatoes, halved
generous handful of baby spinach, torn into bite size pieces
handful fresh basil, chiffonade
Follow directions for first version, substituting above ingredients.
Enjoy!!!
First Version
1 1/2 cups dry orzo, cooked according to package directions
1/4 cup good olive oil
2 cloves garlic, smashed with back of knife
1/2 small lemon, juiced
1/2 cup crumbled feta
1/2 cup kalamata olives, halved
1 cup grape or cherry tomatoes, halved
2 generous handfuls baby spinach, torn into bite size pieces
1/2 tsp garlic powder
fresh cracked pepper
kosher salt
While orzo is cooking, place olive oil and garlic in a bowl. Heat oil in microwave just until oil is warm (20-30 seconds). Remove add lemon juice, stir & set aside. When orzo is cooked, drain and place into a large mixing bowl. Add cheese, olives, tomatoes and spinach. Remove smashed garlic from oil and drizzle oil over salad. Add garlic powder. Stir to combine. Season with salt and pepper to taste.
Second Version
2/3 cup fresh mozzarella cubes
1/2 cup black olives, sliced
1 cup grape or cherry tomatoes, halved
generous handful of baby spinach, torn into bite size pieces
handful fresh basil, chiffonade
Follow directions for first version, substituting above ingredients.
Enjoy!!!
Waffles Even Chris Loves!
My dear husband loathes waffles....seriously, isn't that a crime in most states!?!? In 20 years, I have tried every waffle recipe out there with no success in getting Chris to like them...until, I tweaked the following recipe...totally took Chris by surprise...me too!
2 cups Stonewall Kitchen Farmhouse Pancake & Waffle Mix
2 1/4 cups water
4 tbsp. unsalted butter, melted
2 eggs
1/2 tsp vanilla
pinch of cinnamon
pinch of nutmeg
***warm maple syrup and small bowl of melted butter for serving
In a medium mixing bowl, whisk eggs and water together. Add vanilla. Add all dry ingredients and blend well. Stir in melted butter and mix thoroughly. Cover bowl with plastic wrap and refrigerate for 20-30 minutes.
Once all your sleepyheads are awake and ready for breakfast, spray waffle iron with PAM and preheat. When ready, pour scant 1/2 cup of batter into wells and close. Bake according to your waffle irons instructions.
Serve with a drizzle of melted butter and plenty of maple syrup...Even waffle hating husbands will ask for seconds!
*** The 1/2 cup batter is per my irons instructions....if you have a larger or Belgian maker follow the guidelines for it.
*** You may be asking yourself...melted butter, really Roxanne? Yes, melted butter! It is much easier to drizzle over your waffles and you actually end up using less butter. Warm Maple syrup is also a must in my house. I stick the jar (with the lid removed) in the microwave for 15-20 seconds.
2 cups Stonewall Kitchen Farmhouse Pancake & Waffle Mix
2 1/4 cups water
4 tbsp. unsalted butter, melted
2 eggs
1/2 tsp vanilla
pinch of cinnamon
pinch of nutmeg
***warm maple syrup and small bowl of melted butter for serving
In a medium mixing bowl, whisk eggs and water together. Add vanilla. Add all dry ingredients and blend well. Stir in melted butter and mix thoroughly. Cover bowl with plastic wrap and refrigerate for 20-30 minutes.
Once all your sleepyheads are awake and ready for breakfast, spray waffle iron with PAM and preheat. When ready, pour scant 1/2 cup of batter into wells and close. Bake according to your waffle irons instructions.
Serve with a drizzle of melted butter and plenty of maple syrup...Even waffle hating husbands will ask for seconds!
*** The 1/2 cup batter is per my irons instructions....if you have a larger or Belgian maker follow the guidelines for it.
*** You may be asking yourself...melted butter, really Roxanne? Yes, melted butter! It is much easier to drizzle over your waffles and you actually end up using less butter. Warm Maple syrup is also a must in my house. I stick the jar (with the lid removed) in the microwave for 15-20 seconds.
Tuesday, July 13, 2010
Rosemary Garlic Roasted Pork Loin
This roast tastes soooo yummy and makes fabulous leftovers...think sandwiches on good crusty bread with your fave condiments! My kiddos love this roast with mashed potatoes and steamed broccoli. Serve it with whatever makes you happy :)
One 2-5 lb pork loin roast - depending on how many peeps you are feeding
3 cloves garlic, minced
3 tsp minced rosemary
1/2 tsp salt
1/2 tsp fresh ground pepper
3 tbsp good olive oil
2 tbsp creamy Dijon mustard
2 tbsp fresh lemon juice
Preheat oven to 350. In small mixing bowl combine all ingredients except pork loin & stir well to combine.
Place pork on a wire rack placed in a shallow roasting pan, fat side up. Brush pork with garlic rosemary mixture. Roast in oven 45 minutes per pound or until internal temp reaches 150. Remove from oven and let rest 15 minutes before carving.
***When you carve this roast (or any other pork roast) you may notice the meat still has a pink tinge....this is OKAY!!!Contrary to popular belief, pinkish pork is not under cooked nor will it make you sick (my Grandmother Crutcher is surely rolling in her grave). If you roast til no pink is left, you will have a roast that tastes like cardboard and is dry and tough....yuck! Trust me, if you follow the roasting directions as I have written them, you will have a pork roast that is not only flavorful, but moist and juicy too.
One 2-5 lb pork loin roast - depending on how many peeps you are feeding
3 cloves garlic, minced
3 tsp minced rosemary
1/2 tsp salt
1/2 tsp fresh ground pepper
3 tbsp good olive oil
2 tbsp creamy Dijon mustard
2 tbsp fresh lemon juice
Preheat oven to 350. In small mixing bowl combine all ingredients except pork loin & stir well to combine.
Place pork on a wire rack placed in a shallow roasting pan, fat side up. Brush pork with garlic rosemary mixture. Roast in oven 45 minutes per pound or until internal temp reaches 150. Remove from oven and let rest 15 minutes before carving.
***When you carve this roast (or any other pork roast) you may notice the meat still has a pink tinge....this is OKAY!!!Contrary to popular belief, pinkish pork is not under cooked nor will it make you sick (my Grandmother Crutcher is surely rolling in her grave). If you roast til no pink is left, you will have a roast that tastes like cardboard and is dry and tough....yuck! Trust me, if you follow the roasting directions as I have written them, you will have a pork roast that is not only flavorful, but moist and juicy too.
Friday, July 2, 2010
Boys Only Mom!
I am sitting here shaking my head.....today is my sweet boy's birthday party (he turns twelve on the 15th) and I wasn't invited to his party. Sure, I arranged the movie tickets, spent an hour at Pretty Penny pouring over paper for the invitations, ordered the cake....but I was not invited. Harrison asked if it was okay "for Dad to take the guys and I" and "you and the girls could stay home"..."please, Mom"?! So I held back my tears and said sure, sounds like a great plan...just the boys.
I knew this was coming....just not so soon. My sweet little boy no longer clings to my side...always holding my hand and wanting me near. He wants and needs his independence. He wants and needs to grow up...no matter how I yearn for him to stay little. I used to tell him that I was going to put a brick on his head to keep him from growing up...he would clap his chubby little hands to his face and saw "oh Mommy, you so silly"! Now when I say that goofy line, he rolls his eyes and says "uh, right Mom...whatever"!
The boys are back from Studio Movie Grill and are chowing on cookie cake...."God Mom...no pictures"..."Mom, go away"..."Mom, your jokes are not that funny"....Instead of taking 100 pictures of Harrison and his friends, I am sitting in the quiet of my room blogging...I can hear the boys laughing at each other, being silly, being pre-teen boys, having a great time...without me.
Please don't get me wrong...I am not complaining. I treasure each and every moment I get to watch my children grow and blossom. I just have a hard time accepting each "new chapter" of their lives. I want to hold onto them as long as I can...keeping my little ones little for just a while longer.
Harrison is no longer my baby...he is a bright, extremely funny , caring, generous young man and I am blessed to have him as my son...even when tells me, "boys only Mom".
God Bless and goodnight,
Rox
I knew this was coming....just not so soon. My sweet little boy no longer clings to my side...always holding my hand and wanting me near. He wants and needs his independence. He wants and needs to grow up...no matter how I yearn for him to stay little. I used to tell him that I was going to put a brick on his head to keep him from growing up...he would clap his chubby little hands to his face and saw "oh Mommy, you so silly"! Now when I say that goofy line, he rolls his eyes and says "uh, right Mom...whatever"!
The boys are back from Studio Movie Grill and are chowing on cookie cake...."God Mom...no pictures"..."Mom, go away"..."Mom, your jokes are not that funny"....Instead of taking 100 pictures of Harrison and his friends, I am sitting in the quiet of my room blogging...I can hear the boys laughing at each other, being silly, being pre-teen boys, having a great time...without me.
Please don't get me wrong...I am not complaining. I treasure each and every moment I get to watch my children grow and blossom. I just have a hard time accepting each "new chapter" of their lives. I want to hold onto them as long as I can...keeping my little ones little for just a while longer.
Harrison is no longer my baby...he is a bright, extremely funny , caring, generous young man and I am blessed to have him as my son...even when tells me, "boys only Mom".
God Bless and goodnight,
Rox
Bolognese Meat Sauce
Use this for spaghetti, lasagna, baked ravioli...this is the perfect go-to pasta sauce.
1 tbsp olive oil
3 tbsp butter
1/2 cup chopped onion
2/3 cup chopped celery
2/3 cup chopped carrot
3/4 lb ground beef chuck
1/4 lb ground pork
coarse salt
fresh cracked pepper
1 cup whole milk
whole nutmeg
1 cup dry white wine
1 1/2 cups Italian plum tomatoes, roughly chopped, with the juices reserved
In a large stock pot over medium heat add oil, butter and onions. Cook, stirring frequently until onions are translucent. Add celery and carrots. Cook 2 minutes, stirring to coat the vegetables in oil/butter.
Add the ground beef and pork, a large pinch of salt and a few grindings of pepper. Break up and crumb;e the meat with the back of a wooden spoon, stir well, and cook until meat is no longer pink.
Add the milk and let simmer, stirring frequently, until milk has completely cooked away. Add 1/8 tsp of whole grated nutmeg and stir.
Add the wine, let simmer until cooked off and then add tomatoes. Stir thoroughly. When tomatoes start to bubble, turn heat to low and cook uncovered for 3-4 hours, stirring occasionally.
1 tbsp olive oil
3 tbsp butter
1/2 cup chopped onion
2/3 cup chopped celery
2/3 cup chopped carrot
3/4 lb ground beef chuck
1/4 lb ground pork
coarse salt
fresh cracked pepper
1 cup whole milk
whole nutmeg
1 cup dry white wine
1 1/2 cups Italian plum tomatoes, roughly chopped, with the juices reserved
In a large stock pot over medium heat add oil, butter and onions. Cook, stirring frequently until onions are translucent. Add celery and carrots. Cook 2 minutes, stirring to coat the vegetables in oil/butter.
Add the ground beef and pork, a large pinch of salt and a few grindings of pepper. Break up and crumb;e the meat with the back of a wooden spoon, stir well, and cook until meat is no longer pink.
Add the milk and let simmer, stirring frequently, until milk has completely cooked away. Add 1/8 tsp of whole grated nutmeg and stir.
Add the wine, let simmer until cooked off and then add tomatoes. Stir thoroughly. When tomatoes start to bubble, turn heat to low and cook uncovered for 3-4 hours, stirring occasionally.
Thursday, July 1, 2010
Brown Sugar Bacon
This is Emily's favorite way to eat bacon...period!!! Serve it with Sunday Morning French Toast and let the praise begin!
1 package Bacon - feel free to use your favorite brand. I prefer Kneuske's apple wood bacon.
1 tbsp brown sugar
1/8 tsp fresh cracked pepper
1/8 tsp garlic powder
Preheat oven to 400*. On a large rimmed baking sheet lay bacon in a single layer making sure pieces are not touching - you may need to use two baking sheets. Sprinkle brown sugar over bacon. Sprinkle pepper and garlic powder over bacon and place in oven. Bake 10-12 minutes or until bacon reaches desired crispness. Remove bacon and let drain of paper towel lined plate.
1 package Bacon - feel free to use your favorite brand. I prefer Kneuske's apple wood bacon.
1 tbsp brown sugar
1/8 tsp fresh cracked pepper
1/8 tsp garlic powder
Preheat oven to 400*. On a large rimmed baking sheet lay bacon in a single layer making sure pieces are not touching - you may need to use two baking sheets. Sprinkle brown sugar over bacon. Sprinkle pepper and garlic powder over bacon and place in oven. Bake 10-12 minutes or until bacon reaches desired crispness. Remove bacon and let drain of paper towel lined plate.
Grilled Chicken Cobb Salad
This salad gets you in and out of the kitchen super fast...who doesn't love that?!?!
6 slices bacon (turkey bacon works too)
1 head Romaine Lettuce, torn into bite size pieces
1 recipe of My Fav Vinaigrette (see blog for recipe) or use your fav homemade/store bought vinaigrette.
3-4 simple grilled chicken breasts sliced thinly
4 oz crumbled Feta (about 1 cup)
2 Roma tomatoes, halved and sliced 1/2" pieces
1 avocado halved, pitted and sliced
coarse salt and fresh pepper
Cook bacon over med-high heat until crispy 6-8 minutes. Remove from skillet and drain on paper towels.
In large bowl toss lettuce with 3 tbs vinaigrette. Pile lettuce evenly over a serving platter. Top with crumbled bacon,chicken, tomatoes, feta, and avocado. Season with salt and pepper. Serve with additional dressing on the side.
6 slices bacon (turkey bacon works too)
1 head Romaine Lettuce, torn into bite size pieces
1 recipe of My Fav Vinaigrette (see blog for recipe) or use your fav homemade/store bought vinaigrette.
3-4 simple grilled chicken breasts sliced thinly
4 oz crumbled Feta (about 1 cup)
2 Roma tomatoes, halved and sliced 1/2" pieces
1 avocado halved, pitted and sliced
coarse salt and fresh pepper
Cook bacon over med-high heat until crispy 6-8 minutes. Remove from skillet and drain on paper towels.
In large bowl toss lettuce with 3 tbs vinaigrette. Pile lettuce evenly over a serving platter. Top with crumbled bacon,chicken, tomatoes, feta, and avocado. Season with salt and pepper. Serve with additional dressing on the side.
Simple Grilled Chicken
This is my go-to grilled chicken...It is perfect for salads, pasta, sandwiches, etc... I created this recipe because I grew tired of paying $9.99 a pound for Whole Foods simple grilled chicken!
4-6 skinless boneless chicken breasts (depending on how many you are cooking for)
Seasoned Salt
Mesquite Seasoning ( I use Goode Co. BBQ Mesquite Shake)
Fresh ground Pepper
Garlic Powder
Terra Certa Olive Oil Spray (or PAM Olive Oil Spray)
Pat chicken breast dry with a paper towel. On large rimmed baking sheet. Sprinkle generously with Seasoned Salt, a few turns on the pepper mill, a pinch of garlic powder and a pinch of Mesquite Shake. Spray with olive oil and turn chicken over. Repeat seasoning. Cover with plastic wrap and put in fridge a good 30 minutes.
Preheat grill to medium high. Grill chicken with grill lid OPEN...we want grilled chicken, not baked. Grill 7 minutes, flip chicken and continue grilling another 7-8 minutes or until juices run clear. remove chicken from grill and tent with foil 5 minutes before serving.
4-6 skinless boneless chicken breasts (depending on how many you are cooking for)
Seasoned Salt
Mesquite Seasoning ( I use Goode Co. BBQ Mesquite Shake)
Fresh ground Pepper
Garlic Powder
Terra Certa Olive Oil Spray (or PAM Olive Oil Spray)
Pat chicken breast dry with a paper towel. On large rimmed baking sheet. Sprinkle generously with Seasoned Salt, a few turns on the pepper mill, a pinch of garlic powder and a pinch of Mesquite Shake. Spray with olive oil and turn chicken over. Repeat seasoning. Cover with plastic wrap and put in fridge a good 30 minutes.
Preheat grill to medium high. Grill chicken with grill lid OPEN...we want grilled chicken, not baked. Grill 7 minutes, flip chicken and continue grilling another 7-8 minutes or until juices run clear. remove chicken from grill and tent with foil 5 minutes before serving.
Sunday Morning French Toast
Okay, you can enjoy this tasty treat any day of the week...not just Sunday!
1 loaf challah bread, french bread, sliced into 1 1/2 inch slices or a package of "Texas Toast" bread
8 eggs
1/2 cup milk, fat free half & half or cream - whatever makes you happy
pinch salt
1 tsp cinnamon
1 tbsp vanilla
1 tsp orange zest - optional
pinch fresh ground nutmeg (can use pre-ground if that's what you have)
3 tbsp melted butter
Preheat griddle to 350. In a large bowl combine eggs, milk, salt, vanilla, cinnamon, nutmeg and orange zest if using. Whisk to combine thoroughly. Soak each slice of bread for a minute or two in egg mixture, flipping over once. Brush griddle with melted butter and place bread slices on griddle. Cook until golden brown, turn slices over and continue cooking until golden brown. Place french toast in warm (200*) oven while cooking remaining slices. Serve with warm maple syrup, fresh fruit, powdered sugar or whatever makes your taste buds happy...Enjoy!
1 loaf challah bread, french bread, sliced into 1 1/2 inch slices or a package of "Texas Toast" bread
8 eggs
1/2 cup milk, fat free half & half or cream - whatever makes you happy
pinch salt
1 tsp cinnamon
1 tbsp vanilla
1 tsp orange zest - optional
pinch fresh ground nutmeg (can use pre-ground if that's what you have)
3 tbsp melted butter
Preheat griddle to 350. In a large bowl combine eggs, milk, salt, vanilla, cinnamon, nutmeg and orange zest if using. Whisk to combine thoroughly. Soak each slice of bread for a minute or two in egg mixture, flipping over once. Brush griddle with melted butter and place bread slices on griddle. Cook until golden brown, turn slices over and continue cooking until golden brown. Place french toast in warm (200*) oven while cooking remaining slices. Serve with warm maple syrup, fresh fruit, powdered sugar or whatever makes your taste buds happy...Enjoy!
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