This is a easy variation to plain potatoes. I usually use red potatoes, but you could use white, yellow or fingerling potatoes. I would not use russet potatoes because they don't hold up well to roasting. You could also add more flavor by adding fresh herbs such as thyme, dill, or chives. These potatoes will compliment any dish.
Pre Heat oven to 425 degrees
Baking sheet
Ingredients
3 medium Red potatoes
2-4 Tb extra virgin olive oil
1 Tb salt
1 tsp pepper
1 Tb chopped fresh parsley for garnish
Wash and dry potatoes. Cut in half and then quarter each half. Place potatoes on a baking sheet. Pour enough olive oil to lightly coat potatoes, sprinkle with salt and pepper and toss well Bake for 25-35 minutes or until potatoes are tender. Transfer to a serving plate and garnish with parsley. Serve hot
Serves 4
Wednesday, August 31, 2011
Tequila Lime Chicken
This recipe comes from The Barefoot Contessa. Original recipe calls boneless chicken breasts with the skin on but I make it with skinless chicken breasts to lower the calories. You could make either way.
Serving suggestions: green salad, sauteed garlic spinach, or any green vegetable, Roasted Potatoes
Ingredients
1/2 cup gold tequila
1 cup fresh lime juice (5-6 limes)
1/2 cup orange juice (2 oranges)
1 Tb chili powder
1 Tb minced garlic (3 cloves)
1 Tb jalapeno pepper minced (1 pepper seeded)
2 tsp salt
1 tsp pepper
3 whole (3 split) boneless chicken breasts, skin on (or skinless)
If you like cilantro add 1 Tb minced to the marinade
Directions
Combine in large bowl with a lid tequila, lime juice, orange juice, chili powder, jalapeno, pepper,garlic and salt. Add chicken breasts, Refrigerate overnight or 8 hours.
Heat a grill and brush the rack with oil to prevent the chicken from sticking. Remove chicken from marinade and sprinkle with salt and pepper. Grill chicken skin side down for 8 minutes until nicely browned. Turn the chicken and cook for another 10 minutes until cooked through. Remove from the grill onto a plate and cover lightly with foil. Let rest for 10 minutes.
Serves 6
Serving suggestions: green salad, sauteed garlic spinach, or any green vegetable, Roasted Potatoes
Ingredients
1/2 cup gold tequila
1 cup fresh lime juice (5-6 limes)
1/2 cup orange juice (2 oranges)
1 Tb chili powder
1 Tb minced garlic (3 cloves)
1 Tb jalapeno pepper minced (1 pepper seeded)
2 tsp salt
1 tsp pepper
3 whole (3 split) boneless chicken breasts, skin on (or skinless)
If you like cilantro add 1 Tb minced to the marinade
Directions
Combine in large bowl with a lid tequila, lime juice, orange juice, chili powder, jalapeno, pepper,garlic and salt. Add chicken breasts, Refrigerate overnight or 8 hours.
Heat a grill and brush the rack with oil to prevent the chicken from sticking. Remove chicken from marinade and sprinkle with salt and pepper. Grill chicken skin side down for 8 minutes until nicely browned. Turn the chicken and cook for another 10 minutes until cooked through. Remove from the grill onto a plate and cover lightly with foil. Let rest for 10 minutes.
Serves 6
Tuesday, August 30, 2011
Herbed Rice
This is a great way to jazz up boring white rice. This is a basic recipe but you could use the herbs you are using in your main dish, dried fruit even grilled vegetables. Good side dish with chicken or fish.
Ingredients
1 cup uncooked white rice
1 3/4 cup water (for more flavor use chicken broth)
1 tsp salt
1 Tb butter
2 Tb parsley
1 Tb dill
1 Tb green onion (green and white part)
1/4 tsp pepper
Combine rice, water, salt and butter in medium saucepan. Bring to a boil over high heat. Reduce to simmer, cover and cook for 15 minutes. Allow rice to sit covered for 5 minutes. Add parsley, dill, scallions and pepper. fluff with a fork to combine.
Serves 4
Ingredients
1 cup uncooked white rice
1 3/4 cup water (for more flavor use chicken broth)
1 tsp salt
1 Tb butter
2 Tb parsley
1 Tb dill
1 Tb green onion (green and white part)
1/4 tsp pepper
Combine rice, water, salt and butter in medium saucepan. Bring to a boil over high heat. Reduce to simmer, cover and cook for 15 minutes. Allow rice to sit covered for 5 minutes. Add parsley, dill, scallions and pepper. fluff with a fork to combine.
Serves 4
Couscous With Pine Nuts
This recipe is a good substitute for rice or pasta. It goes well with poultry or fish.
Ingredients
4 Tb unsalted butter
3/4 cup chopped shallots (3-4 shallots)
3 cups chicken stock
1/2 tsp salt
1/2 tsp pepper
1 1/2 cups couscous
1/2 cup pine nuts (pignolis)
1/4 cup currants (can substitute raisins or dried cranberries)
1 Tb fresh chopped parsley
1 Tb fresh chopped dill
Melt the butter in large saucepan. Add the shallots and cook them over medium heat for 3 minutes until translucent. Add the chicken stock, salt, pepper and bring to a boil. Turn off the heat, stir in the couscous, cover the pan and set aside for 10 minutes. Stir in pine nuts, parsley & dill. Fluff with a fork to combine. Serve hot
Serves 4
Ingredients
4 Tb unsalted butter
3/4 cup chopped shallots (3-4 shallots)
3 cups chicken stock
1/2 tsp salt
1/2 tsp pepper
1 1/2 cups couscous
1/2 cup pine nuts (pignolis)
1/4 cup currants (can substitute raisins or dried cranberries)
1 Tb fresh chopped parsley
1 Tb fresh chopped dill
Melt the butter in large saucepan. Add the shallots and cook them over medium heat for 3 minutes until translucent. Add the chicken stock, salt, pepper and bring to a boil. Turn off the heat, stir in the couscous, cover the pan and set aside for 10 minutes. Stir in pine nuts, parsley & dill. Fluff with a fork to combine. Serve hot
Serves 4
Garlic Sauteed Spinich
Ingredients
1 pound fresh baby spinach
2 Tb olive oil
6 cloves chopped garlic
2 tsp salt
3/4 tsp pepper
2 Tb Parmesan
1 Tb Lemon juice
Rinse and dry spinach leaving a little water clinging to the leaves.
In large pot or dutch oven heat olive oil and saute the garlic over medium heat for about 1 minute, but not until its browned. Add all the spinach, the
salt and pepper to the pot, toss it with the garlic and oil, cover the oil and cook for 2 minutes. Uncover the pot, turn the heat on high and cook the spinach for another minute,stirring with a wooden spoon until all the spinach is wilted, Transfer to serving bowl and add Parmesan cheese and lemon juice. serve hot
Serves 4
1 pound fresh baby spinach
2 Tb olive oil
6 cloves chopped garlic
2 tsp salt
3/4 tsp pepper
2 Tb Parmesan
1 Tb Lemon juice
Rinse and dry spinach leaving a little water clinging to the leaves.
In large pot or dutch oven heat olive oil and saute the garlic over medium heat for about 1 minute, but not until its browned. Add all the spinach, the
salt and pepper to the pot, toss it with the garlic and oil, cover the oil and cook for 2 minutes. Uncover the pot, turn the heat on high and cook the spinach for another minute,stirring with a wooden spoon until all the spinach is wilted, Transfer to serving bowl and add Parmesan cheese and lemon juice. serve hot
Serves 4
Zucchini With Parmesan
Ingredients
4 medium zucchini
2 Tb extra virgin olive oil
1 Large red onion cut in half and sliced 1/2 in thick
1/2 tsp salt
1/4 tsp pepper
1/4 cup freshly grated Parmesan cheese
Remove ends of the zucchini and cut in half lengthwise. Slice the zucchini diagonally in 1/2 inch slices
Heat 2 Tb olive oil in large saute pan and add the onions. Cook for 10 minutes on medium heat until they start to brown. add the zucchini, salt, pepper and cook tossing occasionally for 10 to 15 minutes, until just cooked through. sprinkle with Parmesan cheese and cook for 30 seconds more. Remove to a serving platter.
Serves 4
4 medium zucchini
2 Tb extra virgin olive oil
1 Large red onion cut in half and sliced 1/2 in thick
1/2 tsp salt
1/4 tsp pepper
1/4 cup freshly grated Parmesan cheese
Remove ends of the zucchini and cut in half lengthwise. Slice the zucchini diagonally in 1/2 inch slices
Heat 2 Tb olive oil in large saute pan and add the onions. Cook for 10 minutes on medium heat until they start to brown. add the zucchini, salt, pepper and cook tossing occasionally for 10 to 15 minutes, until just cooked through. sprinkle with Parmesan cheese and cook for 30 seconds more. Remove to a serving platter.
Serves 4
Monday, August 29, 2011
Garlic and Herb Tomatoes
Pre Heat oven to 400 degrees
Roasting pan
Ingredients
2 Tb extra virgin oil
1 tsp minced garlic
1 pint cherry tomatoes
1 Tb chopped fresh basil
1 Tb chopped fresh parsley
1 Tb chopped fresh thyme leaves
1 tsp salt
1/2 tsp pepper
In small bowl mix together olive oil, and garlic. Add 1/2 of basil, parsley, and thyme leaves. (Set aside remaining herbs for garnish)
Arrange tomatoes in single layer on baking sheet, sprinkle the salt and pepper, pour olive oil and herb mixture over tomatoes and with clean hands toss tomatoes until they are well coated. Roast for 15 minutes, garnish with remainder of fresh herbs. serve hot or room temperature
Serves 4
Dijon Roasted Potatoes
These potatoes pair well with steak or chicken and a tossed green salad
Pre heat oven to 425 degrees
baking sheet
Ingredients
3Tb Dijon mustard
1 Tb extra virgin olive oil
1 tsp salt
1/2 tsp pepper
1/4 tsp thyme leaves
3 medium red potatoes
Cut potatoes in 1 inch cubes
whisk together Dijon mustard, olive oil, salt, pepper, and thyme leaves in medium bowl, add potatoes and mix until potatoes are well coated with mustard mixture. Spread potatoes in one layer on the baking sheet and roast for 15 minutes, stir, continue roasting another 15-20 minutes or until potatoes are tender.
Serves 3
Pre heat oven to 425 degrees
baking sheet
Ingredients
3Tb Dijon mustard
1 Tb extra virgin olive oil
1 tsp salt
1/2 tsp pepper
1/4 tsp thyme leaves
3 medium red potatoes
Cut potatoes in 1 inch cubes
whisk together Dijon mustard, olive oil, salt, pepper, and thyme leaves in medium bowl, add potatoes and mix until potatoes are well coated with mustard mixture. Spread potatoes in one layer on the baking sheet and roast for 15 minutes, stir, continue roasting another 15-20 minutes or until potatoes are tender.
Serves 3
Spoon Corn Bread
As many of you know I love watching the food channel. This recipe comes from Paula Dean and it is awesome. The first time I made it I could have eaten it straight out of the pan. It is a little moister than regular cornbread and the cheese and green onion give it a great flavor.
Ingredients
1 cup milk
1/3 cup yellow cornmeal
1/2 tsp salt
1 cup cheddar cheese
15 oz canned corn drained (do not use cream corn)
1/2 cup green onion chopped
2 large eggs beaten
2 Tb butter cut in pieces
Pre heat oven to 400 degrees
9x9 baking dish sprayed with cooking spray
In medium saucepan whisk together cornmeal and salt. cook stirring constantly 5 minutes or until thickened. Stir in 1/2 of cheddar cheese, add corn and green onion. remove from heat and cool slightly (about 10 minutes. slowly whisk in eggs until combined. Pour into baking dish and top with remaining cheddar cheese. Bake 25-30 minutes or until knife comes out clean. yum yum
Serves 6
Ingredients
1 cup milk
1/3 cup yellow cornmeal
1/2 tsp salt
1 cup cheddar cheese
15 oz canned corn drained (do not use cream corn)
1/2 cup green onion chopped
2 large eggs beaten
2 Tb butter cut in pieces
Pre heat oven to 400 degrees
9x9 baking dish sprayed with cooking spray
In medium saucepan whisk together cornmeal and salt. cook stirring constantly 5 minutes or until thickened. Stir in 1/2 of cheddar cheese, add corn and green onion. remove from heat and cool slightly (about 10 minutes. slowly whisk in eggs until combined. Pour into baking dish and top with remaining cheddar cheese. Bake 25-30 minutes or until knife comes out clean. yum yum
Serves 6
Scallops Persillade
This recipe is courtesy of weight watchers on line recipes. These scallops have a light fresh flavor. You could change up the fresh herbs and use dill or thyme in place of the chives. I have made this with both dill and thyme was very pleased with the results. 4 points per serving (5 scallops per serving)
Ingredients
1/3 cup breadcrumbs (plain or seasoned)
1 Tb parsley
1 T chives
1 T butter melted
2 tsp lemon juice
1 garlic clove minced
1 pound scallops
In zip lock bag combine bread crumbs, parsley, chives, melted butter and lemon juice. Add scallops shaking to coat well. Spray baking rack or broiler pan and place scallops on rack. lightly spray top of scallops with cooking spray and broil 3-4 minutes on each side.
Serves 3
this crumb topping could also be used for any white fish and baked @ 400 degrees for 15-20 minutes
Ingredients
1/3 cup breadcrumbs (plain or seasoned)
1 Tb parsley
1 T chives
1 T butter melted
2 tsp lemon juice
1 garlic clove minced
1 pound scallops
In zip lock bag combine bread crumbs, parsley, chives, melted butter and lemon juice. Add scallops shaking to coat well. Spray baking rack or broiler pan and place scallops on rack. lightly spray top of scallops with cooking spray and broil 3-4 minutes on each side.
Serves 3
this crumb topping could also be used for any white fish and baked @ 400 degrees for 15-20 minutes
Citrus Marinated Scallops
Ingredients
2/3 cup soy sauce
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
3 Tb plus 1 tsp sugar
2 tsp finely grated peeled fresh ginger (can substitute 1/8 tsp ground ginger)
2 tsp sesame oil
1 pound large sea scallops
2 tsp vegetable oil
Garnish: 2 tsp toasted sesame seeds
( place sesame seeds in dry skillet and toss around over medium
heat for a few minutes until slightly browned)
Serve over rice
Whisk together soy sauce, lemon and lime juices, sugar, ginger and sesame oil in wide shallow bowl. Add scallops to marinade and let stand covered at room temperature, 5 minutes on each side. (do not marinate any longer, or scallops will become mushy once cooked) transfer scallops to a plate and reserve marinade.
Heat 1/2 tsp vegetable oil in 10-12 inch nonstick skillet over moderately high heat until hot but not smoking, then saute scallops 6 to 8 at a time,until golden brown and cooked through, 3-4 minutes on each of the 2 flat sides, transferring to a plate as cooked. Wipe out skillet and add 1/2 tsp oil between batches.
After last batch wipe out skillet again and add marinade, boil until reduced to about 1/3 cup, about 2 minutes. Drizzle scallops with sauce, garnish with toasted sesame seeds.
Serves 3
2/3 cup soy sauce
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
3 Tb plus 1 tsp sugar
2 tsp finely grated peeled fresh ginger (can substitute 1/8 tsp ground ginger)
2 tsp sesame oil
1 pound large sea scallops
2 tsp vegetable oil
Garnish: 2 tsp toasted sesame seeds
( place sesame seeds in dry skillet and toss around over medium
heat for a few minutes until slightly browned)
Serve over rice
Whisk together soy sauce, lemon and lime juices, sugar, ginger and sesame oil in wide shallow bowl. Add scallops to marinade and let stand covered at room temperature, 5 minutes on each side. (do not marinate any longer, or scallops will become mushy once cooked) transfer scallops to a plate and reserve marinade.
Heat 1/2 tsp vegetable oil in 10-12 inch nonstick skillet over moderately high heat until hot but not smoking, then saute scallops 6 to 8 at a time,until golden brown and cooked through, 3-4 minutes on each of the 2 flat sides, transferring to a plate as cooked. Wipe out skillet and add 1/2 tsp oil between batches.
After last batch wipe out skillet again and add marinade, boil until reduced to about 1/3 cup, about 2 minutes. Drizzle scallops with sauce, garnish with toasted sesame seeds.
Serves 3
Hollandaise Sauce
This is a creamy lemony sauce that is traditionally used on Eggs Benedict but is also great over vegetables for a added flair.
Ingredients
3 eggs yolks
1 Tb lemon juice
1/2 cup (1 stick) firm butter
In medium saucepan whisk eggs yolks and lemon juice together. add 1/4 cup butter and heat over low heat stirring constantly until butter is melted. add remaining butter and continue stirring until butter is meted and sauce thickens.
Note: the trick to Hollandaise sauce is to melt the butter slowly, this will prevent the sauce from curdling
Ingredients
3 eggs yolks
1 Tb lemon juice
1/2 cup (1 stick) firm butter
In medium saucepan whisk eggs yolks and lemon juice together. add 1/4 cup butter and heat over low heat stirring constantly until butter is melted. add remaining butter and continue stirring until butter is meted and sauce thickens.
Note: the trick to Hollandaise sauce is to melt the butter slowly, this will prevent the sauce from curdling
Sunday, August 28, 2011
Sugar Snap Peas with Bacon
Don't let this dish fool you, its not high in calories, there is only has 3 ingredients and has great flavor, and oh yeah only 2 points on weight watchers.
Ingredients
2 strips bacon cut in 1/4 inch pieces
1 shallot minced
3/4 pound sugar snap peas
Snip ends off snap peas and cook in boiling water 2 minutes. place immediately in ice water to stop cooking process. set aside
In medium frying pan cook bacon until crisp. Half way through cooking add shallots on other side of the pan. cook 5 minutes. add sugar snap peas into pan and heat through.
serves 2
Ingredients
2 strips bacon cut in 1/4 inch pieces
1 shallot minced
3/4 pound sugar snap peas
Snip ends off snap peas and cook in boiling water 2 minutes. place immediately in ice water to stop cooking process. set aside
In medium frying pan cook bacon until crisp. Half way through cooking add shallots on other side of the pan. cook 5 minutes. add sugar snap peas into pan and heat through.
serves 2
Vegetable Tian
This is a great side dish with meat or poultry. It could also be served on its own as a vegetarian meal.
Pre heat oven to 375 degrees
9x13 baking dish brushed with olive oil
Ingredients
2 Tb extra virgin olive oil
2 large yellow onions cut in half and sliced in medium slices
2 cloves of garlic minced
1 pound medium red or white potatoes cut in 1/4 inch slices
3/4 pound zucchini cut in 1/4 inch slices
1 1/4 pound medium tomatoes cut in 1/4 inch slices
1 tsp salt
1/2 tsp pepper
1 Tb Thyme leaves
4 oz Gruyere cheese ( could also use aged Swiss cheese)
In medium saute pan heat 2 Tb olive oil and cook onions over medium heat for 8-10 minutes. add garlic and cook 1 more minute. Spread onion mixture on bottom of baking dish. Layer potato, zucchini and tomato slices alternately on top of onion mixture fitting them tightly making only a single layer. sprinkle with salt and pepper, thyme leaves and drizzle with 1 more Tb of olive oil. Cover with aluminum foil and bake for 35-40 minutes until potatoes are tender. uncover and sprinkle top with Gruyere cheese and continue baking 30 more minutes until browned. let stand 15 minutes before serving.
serves 8
Pre heat oven to 375 degrees
9x13 baking dish brushed with olive oil
Ingredients
2 Tb extra virgin olive oil
2 large yellow onions cut in half and sliced in medium slices
2 cloves of garlic minced
1 pound medium red or white potatoes cut in 1/4 inch slices
3/4 pound zucchini cut in 1/4 inch slices
1 1/4 pound medium tomatoes cut in 1/4 inch slices
1 tsp salt
1/2 tsp pepper
1 Tb Thyme leaves
4 oz Gruyere cheese ( could also use aged Swiss cheese)
In medium saute pan heat 2 Tb olive oil and cook onions over medium heat for 8-10 minutes. add garlic and cook 1 more minute. Spread onion mixture on bottom of baking dish. Layer potato, zucchini and tomato slices alternately on top of onion mixture fitting them tightly making only a single layer. sprinkle with salt and pepper, thyme leaves and drizzle with 1 more Tb of olive oil. Cover with aluminum foil and bake for 35-40 minutes until potatoes are tender. uncover and sprinkle top with Gruyere cheese and continue baking 30 more minutes until browned. let stand 15 minutes before serving.
serves 8
Mustard Sauce
This sauce is the perfect compliment for ham, and it can be served warm or cold. It takes a little time but the end result is worth it. This one is always on the table at Easter or whenever ham is on the menu
Ingredients
1/4 cup butter
2 eggs
1/2 cup granulated sugar
1/2 cup vinegar
1/2 cup half and half
3 Tb dry mustard
In double boiler melt butter over medium heat. In separate bowl whisk eggs together, continue whisking as you add sugar, vinegar, half and half, and dry mustard. add to melted butter and cook for 15 minutes stirring constantly. Serve warm or cold
Makes 2 cups
Ingredients
1/4 cup butter
2 eggs
1/2 cup granulated sugar
1/2 cup vinegar
1/2 cup half and half
3 Tb dry mustard
In double boiler melt butter over medium heat. In separate bowl whisk eggs together, continue whisking as you add sugar, vinegar, half and half, and dry mustard. add to melted butter and cook for 15 minutes stirring constantly. Serve warm or cold
Makes 2 cups
Karen's Oatmeal Cookies
These cookies don't last long for who ever is eating them, and when I ask for requests I usually hear " Auntie Karen can you make your oatmeal cookies" and of course I say YES
Pre heat oven to 350 degrees
Ungreased cookie sheet
Ingredients
2 sticks butter softened
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 Tb pumpkin pie spice
2 1/2 cups uncooked oatmeal
1 cup raisins or chocolate chips
in separate bowl (using a whisk or fork) mix flour,baking soda,salt and pumpkin pie spice until well blended.
Beat together butter and sugars until creamy, add eggs and vanilla and mix well. add dry ingredients in thirds beating well after each addition. stir in oats and raisins. mix until combined. drop by rounded teaspoons onto cookie sheet.
Bake 10-12 minutes. Cool 1 minute on cookie sheet, then place on wax paper to cool completely
Makes 3 dozen cookies
Pre heat oven to 350 degrees
Ungreased cookie sheet
Ingredients
2 sticks butter softened
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 Tb pumpkin pie spice
2 1/2 cups uncooked oatmeal
1 cup raisins or chocolate chips
in separate bowl (using a whisk or fork) mix flour,baking soda,salt and pumpkin pie spice until well blended.
Beat together butter and sugars until creamy, add eggs and vanilla and mix well. add dry ingredients in thirds beating well after each addition. stir in oats and raisins. mix until combined. drop by rounded teaspoons onto cookie sheet.
Bake 10-12 minutes. Cool 1 minute on cookie sheet, then place on wax paper to cool completely
Makes 3 dozen cookies
Sherry Cake
This recipe has been a favorite in our family for years. I recently found the original recipe which was from Francis Blair a neighborhood friend of Mom & Dad's from Canoga Park. She would make this as a dessert for their bridge parties. It can be served plain or topped with fresh fruit. If you really want to go all out add vanilla ice cream. yum yum
Preheat oven to 350 degrees
Generously Grease a bunt or angel food pan
Ingredients
1 white or yellow cake mix
1 small box instant vanilla pudding
4 eggs
3/4 cup vegetable oil
3/4 cup cream sherry
1 1/2 tsp nutmeg
mix all ingredients in large bowl with electric mixer on low to incorporate. Increase speed to medium and beat for 5 minutes making sure you scrape the side of the bowl. pour into prepared pan and bake 40-45 minutes, or until toothpick comes out clean. oven temperatures vary so I would start testing the cake for doneness at 35 minutes. cool in pan 20 minutes, then invert on to serving plate
Serves 12
Preheat oven to 350 degrees
Generously Grease a bunt or angel food pan
Ingredients
1 white or yellow cake mix
1 small box instant vanilla pudding
4 eggs
3/4 cup vegetable oil
3/4 cup cream sherry
1 1/2 tsp nutmeg
mix all ingredients in large bowl with electric mixer on low to incorporate. Increase speed to medium and beat for 5 minutes making sure you scrape the side of the bowl. pour into prepared pan and bake 40-45 minutes, or until toothpick comes out clean. oven temperatures vary so I would start testing the cake for doneness at 35 minutes. cool in pan 20 minutes, then invert on to serving plate
Serves 12
Homemade Granola
Who doesn't like Granola? I love it but its very expensive and its hard to find a kind that doesn't have ingredients you don't want. I found a Cranberry Orange one at a farmer's market in San Francisco years ago that was awesome and have never been able to find one since, so I took this basic recipe and then created my own tasty granola and so can you. Here's How
Basic Ingredients
4 cups dried Oats (do not use instant or quick cooking)
2 cups shredded coconut
2 cups slivered almonds
3/4 cup vegetable oil
zest of 1 orange (optional)
1/2 cup honey
Preheat oven to 350 degrees
13x18inch baking sheet
In large bowl toss together dried oats, coconut, almonds, and orange zest (optional). Whisk vegetable oil and honey together in small bowl. Pour liquid mixture over oat mixture and toss until coated. Pour onto baking sheet in a thin layer. Bake until browned about 45 minutes. allow to cool stirring occasionally. Store in airtight container.
Personalized suggestions
dried fruit (cherries, apricots, cranberries, blueberries)
nuts of any kind
pretzels
Basic Ingredients
4 cups dried Oats (do not use instant or quick cooking)
2 cups shredded coconut
2 cups slivered almonds
3/4 cup vegetable oil
zest of 1 orange (optional)
1/2 cup honey
Preheat oven to 350 degrees
13x18inch baking sheet
In large bowl toss together dried oats, coconut, almonds, and orange zest (optional). Whisk vegetable oil and honey together in small bowl. Pour liquid mixture over oat mixture and toss until coated. Pour onto baking sheet in a thin layer. Bake until browned about 45 minutes. allow to cool stirring occasionally. Store in airtight container.
Personalized suggestions
dried fruit (cherries, apricots, cranberries, blueberries)
nuts of any kind
pretzels
Monday, August 22, 2011
Balsamic Roasted Chicken
I am always trying to find new ways to make chicken. Most of us eat chicken at least several times a week and its sometimes hard to find recipes that are good but easy to prepare. Well this recipe will mix it up and wake up your taste buds. I created this one with some left over vinaigrette that I poured over chicken and it was delicious. this dish is very flavorful so I would serve it simply with some steamed vegetables and a good glass of wine.
INGREDIENTS
4 boneless skinless chicken breasts
1/4 cup balsamic vinegar
2 Tb spicy mustard
2 tsp fresh lemon juice
2 garlic cloves minced
2 Tb extra virgin olive oil
1/2 tsp salt
1/4 tsp pepper
1/2 cup chicken broth
1 Tb chopped parsley
DIRECTIONS
Pre heat oven to 400 degrees F
Whisk together balsamic vinegar, spicy mustard, lemon juice, minced garlic, salt/pepper in small bowl.
Wash and pat dry chicken breasts. Coat chicken with vinaigrette and arrange in bottom 9x9 baking dish. Pour 1 Tb of vinaigrette over each chicken and roast until chicken is cooked through about 1 hour. Transfer chicken to serving dish and cover to keep warm. Scrape bottom of baking dish with a wooden spoon getting up all the brown bits. Whisk in chicken broth and pour over chicken. Garnish with parsley
Serves 4
INGREDIENTS
4 boneless skinless chicken breasts
1/4 cup balsamic vinegar
2 Tb spicy mustard
2 tsp fresh lemon juice
2 garlic cloves minced
2 Tb extra virgin olive oil
1/2 tsp salt
1/4 tsp pepper
1/2 cup chicken broth
1 Tb chopped parsley
DIRECTIONS
Pre heat oven to 400 degrees F
Whisk together balsamic vinegar, spicy mustard, lemon juice, minced garlic, salt/pepper in small bowl.
Wash and pat dry chicken breasts. Coat chicken with vinaigrette and arrange in bottom 9x9 baking dish. Pour 1 Tb of vinaigrette over each chicken and roast until chicken is cooked through about 1 hour. Transfer chicken to serving dish and cover to keep warm. Scrape bottom of baking dish with a wooden spoon getting up all the brown bits. Whisk in chicken broth and pour over chicken. Garnish with parsley
Serves 4
Garbanzo Bean and Zucchini Salad
This recipe comes from Giada De Lauentisis and it is a great side dish with any entree
INGREDIENTS
Vinaigrette
2 Tb fresh lemon juice
1/4 cup extra virgin olive oil
1/2 tsp salt
1/4 tsp pepper
1 clove garlic minced
Salad
1 cup garbanzo beans
2 medium zucchini, diced into 1/4 inch pieces
1/2 cup fresh or frozen thawed corn (if using fresh boil corn and cut off the Cobb)
1/2 small red onion thinly sliced
5 romaine lettuce leaves, cut crosswise into 1/2 inch strips
1 ounce Parmesan cheese shaved into 1/4 inch pieces
Directions
For the Vinaigrette: in small bowl whisk together the lemon juice,olive oil,salt,pepper and garlic until combined
For the Salad: Place garbanzo beans, zucchini, corn, red onion, and lettuce in large salad bowl.
Pour vinaigrette over salad and toss well. garnish with the shaved Parmesan
cheese.
Serves 4
INGREDIENTS
Vinaigrette
2 Tb fresh lemon juice
1/4 cup extra virgin olive oil
1/2 tsp salt
1/4 tsp pepper
1 clove garlic minced
Salad
1 cup garbanzo beans
2 medium zucchini, diced into 1/4 inch pieces
1/2 cup fresh or frozen thawed corn (if using fresh boil corn and cut off the Cobb)
1/2 small red onion thinly sliced
5 romaine lettuce leaves, cut crosswise into 1/2 inch strips
1 ounce Parmesan cheese shaved into 1/4 inch pieces
Directions
For the Vinaigrette: in small bowl whisk together the lemon juice,olive oil,salt,pepper and garlic until combined
For the Salad: Place garbanzo beans, zucchini, corn, red onion, and lettuce in large salad bowl.
Pour vinaigrette over salad and toss well. garnish with the shaved Parmesan
cheese.
Serves 4
Karen's Turkey Meatballs
This recipe is a great substitute for ground beef and a great way to reduce calories. I never thought I would see the day when I would use turkey over hamburger, but these meatballs have so flavor they made a believer out of me. I'm sure you will agree and never use ground beef again after making and tasting my special meatballs. Turkey is very bland so make sure you season well to assure your meatballs have good flavor.
Ingredients
2 lbs ground turkey
1 egg
1 small onion chopped (red works best, but yellow is OK)
3 cloves minced garlic
1Tb ketchup
1 Tb spicy mustard
2 Tb Worcester sauce
1/4 cup grated cheddar cheese
1 Tb poultry seasoning
1 tsp salt
1 tsp pepper
1 Tb dill
1 Tb thyme
2 cups old fashioned oats (do not use instant oatmeal)
mix all ingredients together (using your best tools your hands) you can also use a spoon if you are afraid to get your hands dirty. If mixture is to sticky add a little more oatmeal. refrigerate for at least 4 hours or overnight for ingredients to merry together.
Serve with a salad or vegetable side dish and you have a great low calorie meal
serves 4
Ingredients
2 lbs ground turkey
1 egg
1 small onion chopped (red works best, but yellow is OK)
3 cloves minced garlic
1Tb ketchup
1 Tb spicy mustard
2 Tb Worcester sauce
1/4 cup grated cheddar cheese
1 Tb poultry seasoning
1 tsp salt
1 tsp pepper
1 Tb dill
1 Tb thyme
2 cups old fashioned oats (do not use instant oatmeal)
mix all ingredients together (using your best tools your hands) you can also use a spoon if you are afraid to get your hands dirty. If mixture is to sticky add a little more oatmeal. refrigerate for at least 4 hours or overnight for ingredients to merry together.
- pre heat large skillet, add 1-2 Tb olive oil to coat bottom of pan. form turkey mixture into medium size meatballs (1 1/2 inches) and place in skillet leaving space between for easy turning. Cook uncovered 6-8 minutes then turn and continue browning another 6-8 minutes. Turn off heat and cover with lid for 10 minutes. Serve
Serve with a salad or vegetable side dish and you have a great low calorie meal
serves 4
Saturday, August 20, 2011
A Few Cooking Tips
Before you start a recipe make sure you have all the ingredients, there is nothing worse than starting to make something only to realize you don't have something. I can't tell you how many times in past I have done that. DO NOT SUBSTITUTE ANOTHER INGREDIENT. that reminds me a time when I was out of town and wanted to make my bacon wrapped waterchustnuts and we didn't have soy sauce, someone said (I won't say who) use worcestershire instead. no no no no. needless to say I made something else.
Chop and prep your ingredients before you start cooking it will make the cooking process much easier
Clean as you go. There is nothing worse than having to clean a whole sinkful of dishes at the end
Follow the recipe. Auntie Abbie once told me to be a good cook you need to follow the recipe. Many of my favorite recipes come from her and I have always followed them to the letter.
The most imporant tip is to have fun! It is very rewarding to make a dish and have someone tell you "wow" that was so good. It will encourage you to keep trying new dishes. this was what made cooking so enjoyable for me, everyone is happy
Chop and prep your ingredients before you start cooking it will make the cooking process much easier
Clean as you go. There is nothing worse than having to clean a whole sinkful of dishes at the end
Follow the recipe. Auntie Abbie once told me to be a good cook you need to follow the recipe. Many of my favorite recipes come from her and I have always followed them to the letter.
The most imporant tip is to have fun! It is very rewarding to make a dish and have someone tell you "wow" that was so good. It will encourage you to keep trying new dishes. this was what made cooking so enjoyable for me, everyone is happy
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