I'm not sure if they have these in every grocery store or not but we have these pre-marinated pork tenderloins that are vacuum sealed with some sort of wonderfulness. They are fantastic. Especially, if you add a little sumthin' sumthin' to it while grilling!
My maid of honor and her husband (my fiance's best friend) came over for an impromptu dinner tonight. Impromptu only because I worked all day and then when I stopped at the store, decided to have a brain-fart and only buy what sounded good at the time: wine, fresh mozzarella, a red onion, a couple red skin potatoes, and greek salad dressing. Random, much???
So I get home and just start pulling out whatever meat and veggies I had in the fridge. And since I have been honeymoon planning for Santorini the last 3 days, I had Greece on my mind.
Chicken + pork + veggies + BBQ Bible = Greek goodness!
And the best part: James had given me a little patio garden for my birthday this year, which I fully took advantage of my fresh herbs this evening and used fresh oregano in everything! (Can you hear me salivating???)
I found another BBQ Bible gem: the Greek Baste! If you haven't already bought this book, do it. Seriously, it's life changing.
Cheesy Factory (0 no cheese, 10 all cheese): 0 Sorry!
Time Factor (0 shortest, 10 longest): 5 (It shouldn't take this long, but it did for me. No idea why.)
Dummy Factor (0 easiest, 10 hardest): 2
Greek-ish Pre-Marinated Pork Tenderloin With Extras!
1 pre-packaged, pre-marinated pork tenderloin (for this recipe, get the Lemon Garlic flavor)
1/2 cup olive oil
1/4 cup fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons fresh oregano (or 2 teaspoons dried oregano)
2-3 garlic gloves, minced
Mix all ingredients together with a whisk (except pork, of course). Grill the pork tenderloin while continually basting with "baste", but be careful not to let too much drip off, as it will set on fire, and cause a soot taste. Grill tenderloin until center is 145 deg (just use a meat thermometer, I don't have any eye-ball tricks for this). Let pork then rest inside for 5 minutes or so before slicing, to let juices set in.
This is really mouth watering. And I don't care what your meat thermometer says is a good temperature for pork. Don't go below or above 145 deg. If you let it sit after taking off the grill, for just a couple of minutes, it will be the absolute perfect taste. Not dry, not dangerous. Trust me. Or trust your thermometer, however you want to look at it.
Thursday, December 23, 2010
Monday, December 20, 2010
Pizza: Warmed-up in Microwave
I usually love LOVE love the build-up to Christmas. But the last week has been brutal. We have not one, but two, pipes burst (one in unit behind us, one in out unit), which caused significant flooding. Our house is a half-construction zone right now. Work has been nuts trying to tie up loose ends for the end of the year. And I am pretty sure I look like a dirty homeless person right now.
On a positive note: we have been busy buying and wrapping gifts for the family we adopted from a shelter for Xmas and I am taking the gifts to them tomorrow. I love it!
Needless to say, I haven't cooked in what feels like a week. I have managed to eat Pizza Hut leftovers for about 4 different meals and I am becoming a master of warming up pizza in the microwave. I don't think I will be eating pizza for a while, needless to say.
I'll be taking a blogging-hiatus until after the holidays, but I am sure to come up with some good ideas over the next week or so. Considering I usually eat about 5-6 times a day the week after Christmas, I should be fat and happy and ready to share some food tricks.
Happy Holidays!
On a positive note: we have been busy buying and wrapping gifts for the family we adopted from a shelter for Xmas and I am taking the gifts to them tomorrow. I love it!
Needless to say, I haven't cooked in what feels like a week. I have managed to eat Pizza Hut leftovers for about 4 different meals and I am becoming a master of warming up pizza in the microwave. I don't think I will be eating pizza for a while, needless to say.
I'll be taking a blogging-hiatus until after the holidays, but I am sure to come up with some good ideas over the next week or so. Considering I usually eat about 5-6 times a day the week after Christmas, I should be fat and happy and ready to share some food tricks.
Happy Holidays!
Thursday, December 16, 2010
A Little Thing I Like to Call "Special Eggs"
I can't remember how much I have talked about eggs already. So, forgive me if I am being repetitive. But I love eggs. I eat them all the time. Like I easily go through a dozen a week. I am trying my best to switch over to a combo of eggs and egg whites to keep my cholesterol down, and it seems to be an easy transition. I love eggs for breakfast, eggs for lunch, eggs for dinner, eggs as a snack....you get the idea.
Anyway, as the "Queen of the Leftovers", I am often putting random ingredients into my eggs based on whatever I have floating around in the fridge. A couple of weeks ago, I added some random assortment of veggies and cheeses and meats into my eggs and lo and behold, PRESTO, a magical addicting creation was made. I started making them then over and over (yes, sometimes twice in one day) when my husband jokingly asked me, "Let me guess, you are making your special eggs today?". Hence, the new name for them.
They are special. Oh, and p.s. this recipe is for one person as that is how I am usually making them. But you can double, triple, etc for more people.
Cheesy Factor (1 no cheese, 10 all cheese): 4 *note: I put more cheese than the average person into my eggs, however, this recipe is just not the same without the cheese, so don't even bother trying them without.
Time Factor (1 shortest, 10 longest): 3
Dummy Factor (1 easiest, 10 hardest): 2
Special Eggs
1 egg
1 egg white
Green Bell Pepper (1 quarter inch thick slice)- finely chopped
Red Bell Pepper (1 quarter inch thick slice)- finely chopped
Yellow Bell Pepper (1 quarter inch thick slice)- finely chopped
Sweet Onion (1 thin slice)- finely chopped
1/2 of a white button or brown mushroom- finely chopped
2-3 slices of jarred jalapenos- finely chopped
1 slice of Pepper Jack Cheese
1 slice of deli turkey
1 potato- diced
Olive Oil
Butter
Salt/Pepper
Optional: salsa, sour cream, and Chalula hot sauce
Heat less than 1 Tbl olive oil in small fry pan. Add diced potatoes, season with salt and pepper (and that Parmesan seasoning I told you about before if you have it). Mix and cook over low heat. While potatoes are cooking, dice up your peppers, onions, mushroom, and jalapenos. Dice up the turkey as well and 1/4 of the slice of pepper jack cheese. In another small skillet, preferably nonstick, melt about a 1/2 tsp of butter. Add the peppers, onions, mushrooms, and jalapenos to the butter, and saute for 1-2 minutes, or until softened. While veggies are sauteing, mix/beat/whisk egg and egg white in a bowl. Add turkey and the diced cheese. Continue to stir and cook potatoes. Add the egg mixture to the veggies, and scramble your eggs. Potatoes should be about done. Put potatoes on a plate, top with the scrambled eggs. Then dice the remaining cheese and place on top of eggs while they are still hot, so cheese melts slightly. Season with salt and pepper, and serve with salsa, sour cream, and Chalula (all 3 are optional, but I highly recommend).
So special.
Anyway, as the "Queen of the Leftovers", I am often putting random ingredients into my eggs based on whatever I have floating around in the fridge. A couple of weeks ago, I added some random assortment of veggies and cheeses and meats into my eggs and lo and behold, PRESTO, a magical addicting creation was made. I started making them then over and over (yes, sometimes twice in one day) when my husband jokingly asked me, "Let me guess, you are making your special eggs today?". Hence, the new name for them.
They are special. Oh, and p.s. this recipe is for one person as that is how I am usually making them. But you can double, triple, etc for more people.
Cheesy Factor (1 no cheese, 10 all cheese): 4 *note: I put more cheese than the average person into my eggs, however, this recipe is just not the same without the cheese, so don't even bother trying them without.
Time Factor (1 shortest, 10 longest): 3
Dummy Factor (1 easiest, 10 hardest): 2
Special Eggs
1 egg
1 egg white
Green Bell Pepper (1 quarter inch thick slice)- finely chopped
Red Bell Pepper (1 quarter inch thick slice)- finely chopped
Yellow Bell Pepper (1 quarter inch thick slice)- finely chopped
Sweet Onion (1 thin slice)- finely chopped
1/2 of a white button or brown mushroom- finely chopped
2-3 slices of jarred jalapenos- finely chopped
1 slice of Pepper Jack Cheese
1 slice of deli turkey
1 potato- diced
Olive Oil
Butter
Salt/Pepper
Optional: salsa, sour cream, and Chalula hot sauce
Heat less than 1 Tbl olive oil in small fry pan. Add diced potatoes, season with salt and pepper (and that Parmesan seasoning I told you about before if you have it). Mix and cook over low heat. While potatoes are cooking, dice up your peppers, onions, mushroom, and jalapenos. Dice up the turkey as well and 1/4 of the slice of pepper jack cheese. In another small skillet, preferably nonstick, melt about a 1/2 tsp of butter. Add the peppers, onions, mushrooms, and jalapenos to the butter, and saute for 1-2 minutes, or until softened. While veggies are sauteing, mix/beat/whisk egg and egg white in a bowl. Add turkey and the diced cheese. Continue to stir and cook potatoes. Add the egg mixture to the veggies, and scramble your eggs. Potatoes should be about done. Put potatoes on a plate, top with the scrambled eggs. Then dice the remaining cheese and place on top of eggs while they are still hot, so cheese melts slightly. Season with salt and pepper, and serve with salsa, sour cream, and Chalula (all 3 are optional, but I highly recommend).
So special.
Pic of Fileto Di Manzo....Thanks, Andy!
Here is a picture from my friend Andy's phone when he was in town visiting last week and I made the the Fileto Di Manzo dinner. Hope it gives you an idea on the "presentation":
Notice the wine. The meal is not complete without the wine. But let's be honest: what in life is complete without the wine?! Nothing I can think of.
Notice the wine. The meal is not complete without the wine. But let's be honest: what in life is complete without the wine?! Nothing I can think of.
Wednesday, December 15, 2010
Eat Palio Anywhere!
First: my friend Spencer from U of Mich started a little side biz that has to do with food and cooking. Since those happen to be 2 of my 3 favorite things (wine), I thought I would share this info with you in case you wanted to check out some of his stuff:
www.chefsuspence.com
He is making some great things with local fresh ingredients. Not sure if he can ship anywhere at this point, but check back with him.
On to the important stuff: Palio. Palio is my favorite restaurant. Located in downtown Ann Arbor. I have traveled a lot, ate at some amazing restaurants, and Palio still ranks up there on my list (I didn't mean for that to sound like I am obnoxiously bragging. But I am :) Ha!) They have tons of fresh pasta dishes, Tuscan style entrees, Italian wines....it's great. (* Also note: if you took my advice and purchased the Main Street Ventures cookbook, you will find many great Palio recipes in it!)
They have this dish at Palio called the Fileto Di Manzo which is a filet of beef on top of goat cheese, on top of a slice of tomato, on top of a portobello mushroom! It's delicious. Then it has some fancy sides. But I wanted to recreate this dish, Abby style, to easily make at home. It is an awesome dish to do when having company over that you want to impress.
P.S.: there is no way to make this vegetarian so don't even as me. And it's not low-fat. So, you dieters can just wait until the next post for something magical. And for the lactose intolerant, I suppose you could take out the cheese. But I suppose you could eat garbage too.
Cheesy Factor (1 no cheese, 10 all cheese): 3
Time Factor (1 shortest, 10 longest): 5
Dummy Factor (1 easiest, 10 hardest): 7
Abby's Fileto Di Manzo
4 6oz. beef tenderloins (filet)
4 small portobello mushrooms, stems removed
4 goat cheese slices (or package of softened goat cheese, plain flavor)
1 large tomato, sliced thickly
Olive Oil
Balsamic Vinegar
bag of yellow pearl onions (or 16 total if can buy individually)
8-10 yellow dutch creamer potatoes (or baby yukon golds), cut in half length wise
16 stalks of asparagus
Fresh Thyme, chopped
12 whole cloves of garlic
Preheat oven to 400 deg. On a sheet on tinfoil, put the potato halves, pearl onions, and garlic cloves. Drizzle with olive oil, season heavily with salt and pepper, and sprinkled with chopped fresh thyme. Toss to coat. Fold tinfoil over ingredients to make a "packet" and seal. Put in oven for 50 min. While potatoes are cooking, preheat grill. Over cutting board, loosely snap a piece of asparagus. Where ever the asparagus breaks, cut all other asparagus stalks at that point. Then spread the top portion over a piece of tinfoil. Drizzle with olive oil, and heavy salt and pepper. Toss to coat, and set aside.
Rub the steaks with olive oil, and season with salt and pepper. Grill steaks to order (I use a meat thermometer or the finger test- will elaborate more later). While steaks are grilling, heat 2 Tbl olive oil and 2 Tbl Balsamic vinegar in large fry/saute pan over low heat. Season portobello mushrooms with salt/pepper and cook in pan until somewhat soft, but cooked through. If they finish soon, cover pan and remove from heat, but try to keep them warm.
When potatoes are soft (stick fork in them to make sure before taking out of oven completely), take out, keep sealed and set aside. Set oven to broil, and broil asparagus for 8 minutes (10 minutes if thick pieces). Take out immediately.
Arrangement on plate:
Middle of plate: place the portobella mushroom, top down, then spread thick layer of goat cheese on top of it. Place tomato slice on top of goat cheese, followed by filet on top of tomato.
Surrounding filet/mushroom: on the outside of the plate, place a potato half, pearl onion, and garlic clove, alternating them in the circle around the filet. Then place a piece of asparagus on each side of plate, making a square around everything. (So each plate should get 4 potato halves, 4 pearl onions, 3 garlic cloves, and 4 pieces of asparagus).
The key to this dish is timing everything out so that nothing is done super early and gets cold, and nothing is done super late so everything gets cold (especially if you don't have a separate oven and broiler). Plus, the presentation is awesome. But keep this in mind:
Potatoes: roughly an hour
Steaks: roughly 15-20 min
Mushrooms: roughly 10 minutes
Asparagus: less than 10 minutes
Assembly: 5 minutes
But other than the timing, it's an easy dish as far as the cooking goes. If you aren't a whiz in the kitchen yet, and you want to make this meal, I would write out a schedule with times next to the steps above so you can make sure to stay on track and don't get flustered.
For the steak finger test, here is a little trick: touch your thumb to your pinky finger. Then with your other hand, press down on large, lower portion of your thumb. That's what well-done steaks would feel like if you pressed down on them while they are on the grill. Thumb to ring finger would be medium-well, thumb to middle finger would be medium. Thumb to fore finger is medium-rare to rare.
I wish I had a picture of this dish as it is super impressive....hey, Gallas, can you post a pic on here from your phone???
www.chefsuspence.com
He is making some great things with local fresh ingredients. Not sure if he can ship anywhere at this point, but check back with him.
On to the important stuff: Palio. Palio is my favorite restaurant. Located in downtown Ann Arbor. I have traveled a lot, ate at some amazing restaurants, and Palio still ranks up there on my list (I didn't mean for that to sound like I am obnoxiously bragging. But I am :) Ha!) They have tons of fresh pasta dishes, Tuscan style entrees, Italian wines....it's great. (* Also note: if you took my advice and purchased the Main Street Ventures cookbook, you will find many great Palio recipes in it!)
They have this dish at Palio called the Fileto Di Manzo which is a filet of beef on top of goat cheese, on top of a slice of tomato, on top of a portobello mushroom! It's delicious. Then it has some fancy sides. But I wanted to recreate this dish, Abby style, to easily make at home. It is an awesome dish to do when having company over that you want to impress.
P.S.: there is no way to make this vegetarian so don't even as me. And it's not low-fat. So, you dieters can just wait until the next post for something magical. And for the lactose intolerant, I suppose you could take out the cheese. But I suppose you could eat garbage too.
Cheesy Factor (1 no cheese, 10 all cheese): 3
Time Factor (1 shortest, 10 longest): 5
Dummy Factor (1 easiest, 10 hardest): 7
Abby's Fileto Di Manzo
4 6oz. beef tenderloins (filet)
4 small portobello mushrooms, stems removed
4 goat cheese slices (or package of softened goat cheese, plain flavor)
1 large tomato, sliced thickly
Olive Oil
Balsamic Vinegar
bag of yellow pearl onions (or 16 total if can buy individually)
8-10 yellow dutch creamer potatoes (or baby yukon golds), cut in half length wise
16 stalks of asparagus
Fresh Thyme, chopped
12 whole cloves of garlic
Preheat oven to 400 deg. On a sheet on tinfoil, put the potato halves, pearl onions, and garlic cloves. Drizzle with olive oil, season heavily with salt and pepper, and sprinkled with chopped fresh thyme. Toss to coat. Fold tinfoil over ingredients to make a "packet" and seal. Put in oven for 50 min. While potatoes are cooking, preheat grill. Over cutting board, loosely snap a piece of asparagus. Where ever the asparagus breaks, cut all other asparagus stalks at that point. Then spread the top portion over a piece of tinfoil. Drizzle with olive oil, and heavy salt and pepper. Toss to coat, and set aside.
Rub the steaks with olive oil, and season with salt and pepper. Grill steaks to order (I use a meat thermometer or the finger test- will elaborate more later). While steaks are grilling, heat 2 Tbl olive oil and 2 Tbl Balsamic vinegar in large fry/saute pan over low heat. Season portobello mushrooms with salt/pepper and cook in pan until somewhat soft, but cooked through. If they finish soon, cover pan and remove from heat, but try to keep them warm.
When potatoes are soft (stick fork in them to make sure before taking out of oven completely), take out, keep sealed and set aside. Set oven to broil, and broil asparagus for 8 minutes (10 minutes if thick pieces). Take out immediately.
Arrangement on plate:
Middle of plate: place the portobella mushroom, top down, then spread thick layer of goat cheese on top of it. Place tomato slice on top of goat cheese, followed by filet on top of tomato.
Surrounding filet/mushroom: on the outside of the plate, place a potato half, pearl onion, and garlic clove, alternating them in the circle around the filet. Then place a piece of asparagus on each side of plate, making a square around everything. (So each plate should get 4 potato halves, 4 pearl onions, 3 garlic cloves, and 4 pieces of asparagus).
The key to this dish is timing everything out so that nothing is done super early and gets cold, and nothing is done super late so everything gets cold (especially if you don't have a separate oven and broiler). Plus, the presentation is awesome. But keep this in mind:
Potatoes: roughly an hour
Steaks: roughly 15-20 min
Mushrooms: roughly 10 minutes
Asparagus: less than 10 minutes
Assembly: 5 minutes
But other than the timing, it's an easy dish as far as the cooking goes. If you aren't a whiz in the kitchen yet, and you want to make this meal, I would write out a schedule with times next to the steps above so you can make sure to stay on track and don't get flustered.
For the steak finger test, here is a little trick: touch your thumb to your pinky finger. Then with your other hand, press down on large, lower portion of your thumb. That's what well-done steaks would feel like if you pressed down on them while they are on the grill. Thumb to ring finger would be medium-well, thumb to middle finger would be medium. Thumb to fore finger is medium-rare to rare.
I wish I had a picture of this dish as it is super impressive....hey, Gallas, can you post a pic on here from your phone???
Thanksgiving Casserole.....A Little Past Thanksgiving
I've been a bad blogger. BAD BLOGGER! I have no excuse other than work, a flooded house, holidays, etc.
The holidays were great, as usual. We went to my husband's dad's house this year and it was a full feast. When people tell me they had "so much food" at their Thanksgiving dinner, I want to laugh at them. They don't know what "so much food" means until they have had Thanksgiving with the Filipinos. We had all the traditional Thanksgiving foods, plus all the Filipinos foods (lumpia, BBQ, pancit, etc.) PLUS prime rib, crab legs, cheesy potatoes (courtesy of yours truly), and, of course, 9 millions lbs of rice. It was an impressive spread, let me tell you. The only problem is, I am the type of eater that has to try everything. So, naturally, after Thanksgiving I felt sick for a few days. Anorexia was not an option at that point, it was a necessity. (Kidding, kidding).
This recipe really does nothing for you right now, for the record, considering it is meant to make the day after Thanksgiving. I meant to put it up the day of Thanksgiving, but, of course, forgot. It's basically just taking all your Thanksgiving leftovers and throwing them into a trough. But not really.
I am not going to put a "recipe" up here for this because I don't know what your leftovers consist of. But you will need a casserole dish or dutch oven.
Preheat oven to 350 deg. In your dish, layer your leftovers (at least 2 layers of each is best), but making sure the top layer is mashed potatoes. Also, I HIGHLY recommend putting a very thin layer of gravy in between every layer, or at least every other layer.
So my casserole would go something like this:
Stuffing
Gravy
Turkey
Gravy
Mashed Potatoes
Green Bean Casserole
Stuffing
Gravy
Turkey
Gravy
Mashed Potatoes
Then you poke some holes in the top layer of potatoes with a fork, stick in the oven for 15-30 min (depending on how deep your casserole is and how many layers you have). And voila!
The holidays were great, as usual. We went to my husband's dad's house this year and it was a full feast. When people tell me they had "so much food" at their Thanksgiving dinner, I want to laugh at them. They don't know what "so much food" means until they have had Thanksgiving with the Filipinos. We had all the traditional Thanksgiving foods, plus all the Filipinos foods (lumpia, BBQ, pancit, etc.) PLUS prime rib, crab legs, cheesy potatoes (courtesy of yours truly), and, of course, 9 millions lbs of rice. It was an impressive spread, let me tell you. The only problem is, I am the type of eater that has to try everything. So, naturally, after Thanksgiving I felt sick for a few days. Anorexia was not an option at that point, it was a necessity. (Kidding, kidding).
This recipe really does nothing for you right now, for the record, considering it is meant to make the day after Thanksgiving. I meant to put it up the day of Thanksgiving, but, of course, forgot. It's basically just taking all your Thanksgiving leftovers and throwing them into a trough. But not really.
I am not going to put a "recipe" up here for this because I don't know what your leftovers consist of. But you will need a casserole dish or dutch oven.
Preheat oven to 350 deg. In your dish, layer your leftovers (at least 2 layers of each is best), but making sure the top layer is mashed potatoes. Also, I HIGHLY recommend putting a very thin layer of gravy in between every layer, or at least every other layer.
So my casserole would go something like this:
Stuffing
Gravy
Turkey
Gravy
Mashed Potatoes
Green Bean Casserole
Stuffing
Gravy
Turkey
Gravy
Mashed Potatoes
Then you poke some holes in the top layer of potatoes with a fork, stick in the oven for 15-30 min (depending on how deep your casserole is and how many layers you have). And voila!
Monday, November 15, 2010
Easy Tortilla Soup
I have been slacking on the recipe postings. Mostly because I have been making things already on it. I guess that means it's time to find some new recipes! I have been craving squash ravioli with butter sage sauce. But don't expect that on the blog any time soon as I have yet to attempt to make my own ravioli. Plus, when you are craving something, and you make it for the first time, it's never quite as good as the restaurant version you're craving. At least for me, anyway. Because I have psycho cravings that won't go away.
I have made this soup a couple of times, and it is extremely easy. It's a modified version of an Emeril recipe, and Emeril can do no wrong in my book.
Cheesy Factor (1 no cheese, 10 all cheese): 1, unless you add shredded cheese at the end as a garnish, which I, of course, do.
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): 4
Tortilla Soup
3 Tbl olive oil
3/4 cup chopped onion
3 cloves garlic, minced
1/2 cup red bell pepper, seeded and chopped
1/2 cup green bell pepper, seeded and chopped
1/2 cup yellow bell pepper, seeded and chopped
1 Poblano pepper, seeded and minced
1 Jalapeno pepper, seeded and minced
1.5 tsp salt
1.5 tsp ground cumin
1/2 tsp ground coriander
1 Tbl tomato paste
6 cups chicken stock
1 lb boneless, skinless chicken breast, cubed
1 small can whole kernel corn, drained
1/4 cup chopped fresh cilantro
2 tsp fresh lime juice
Tortilla strips, chopped avocado, shredded cheese (optional)
In dutch oven, or large pot, heat olive oil over medium heat. Add onions, bell peppers, other peppers, salt, cumin, and coriander. Cook, stirring for for 5 minutes. Add tomato paste and cook, stirring for 1 minute. Add chicken stock, bring to simmer, and simmer for 20 minutes. Add chicken and corn, then simmer for 5 more minutes. Add cilantro and lime juice, stir well, then remove from heat and cover to keep warm. Garnish with tortilla chips, avocado, and cheese if desired.
*Veggie version: use vegetable stock instead of chicken stock, and shrimp or tofu instead of cubed chicken breast.
This is really simple. And hard to screw up. Emeril, of course, wants you to make your own stock. I have never tried this, nor do I intend to, as long as the stores keep their shelves stocked with pre-made stock that I can purchase and not pull my hair out. I actually like to use those "Better Than Boullion" cubes, but you can buy any type of chicken stock and it will work. You could also add in some other veggies (zucchini, carrots, mushrooms, etc.), but I like it as is.
I have made this soup a couple of times, and it is extremely easy. It's a modified version of an Emeril recipe, and Emeril can do no wrong in my book.
Cheesy Factor (1 no cheese, 10 all cheese): 1, unless you add shredded cheese at the end as a garnish, which I, of course, do.
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): 4
Tortilla Soup
3 Tbl olive oil
3/4 cup chopped onion
3 cloves garlic, minced
1/2 cup red bell pepper, seeded and chopped
1/2 cup green bell pepper, seeded and chopped
1/2 cup yellow bell pepper, seeded and chopped
1 Poblano pepper, seeded and minced
1 Jalapeno pepper, seeded and minced
1.5 tsp salt
1.5 tsp ground cumin
1/2 tsp ground coriander
1 Tbl tomato paste
6 cups chicken stock
1 lb boneless, skinless chicken breast, cubed
1 small can whole kernel corn, drained
1/4 cup chopped fresh cilantro
2 tsp fresh lime juice
Tortilla strips, chopped avocado, shredded cheese (optional)
In dutch oven, or large pot, heat olive oil over medium heat. Add onions, bell peppers, other peppers, salt, cumin, and coriander. Cook, stirring for for 5 minutes. Add tomato paste and cook, stirring for 1 minute. Add chicken stock, bring to simmer, and simmer for 20 minutes. Add chicken and corn, then simmer for 5 more minutes. Add cilantro and lime juice, stir well, then remove from heat and cover to keep warm. Garnish with tortilla chips, avocado, and cheese if desired.
*Veggie version: use vegetable stock instead of chicken stock, and shrimp or tofu instead of cubed chicken breast.
This is really simple. And hard to screw up. Emeril, of course, wants you to make your own stock. I have never tried this, nor do I intend to, as long as the stores keep their shelves stocked with pre-made stock that I can purchase and not pull my hair out. I actually like to use those "Better Than Boullion" cubes, but you can buy any type of chicken stock and it will work. You could also add in some other veggies (zucchini, carrots, mushrooms, etc.), but I like it as is.
Monday, November 1, 2010
Salmon Packets
Unfortunately, I don't have any good stories to start out with today. Other than I was extremely disappointed in the number of Trick-or-Treaters we had come to the house last night. I guess the new thing is to take your kids to a shopping center?? So weird. Everyone keeps trying to explain it to me as "well, in this day and age"....c'mon?! I find it hard to believe that every neighborhood is so dangerous that parents can't walk around with their kids knocking on people's doors for candy. Seriously. I didn't wear a helmet for riding my bike or sledding growing up either so go figure.
On a less ridiculous note: here is a picture of Guinness in her Halloween costume. She was actually a great sport about it and only tried to eat it a couple of times.
I elected not to go out this weekend to any Halloween parties, but from what I hear, I didn't miss much. And I didn't hear of any stellar costumes either. I'm sure there were a hundred Snookie costumes though. And Tiger Woods I'm guessing. I did feel a little guilty, however, at two points: 1) my neighbor's kids were very excited to tell me about their costumes of "Spider-Man with a mask" and Buzz Lightyear, and when they asked me what I was going to be, I had no response except "Uhhhh...." and 2) my 9-month pregnant best friend, Jessica, managed to get herself showered and into a cat costume. If she could do it, I should have been able to. What can I say, I was overly lazy and unenthusiastic this year. Oops.
I thought that I had already put this recipe on here....but, like I said earlier, I didn't wear a helmet growing up and am, thus, losing my mind.
Cheesy Factor (1 no cheese, 10 all cheese): Sans Cheese :(
Dummy Factor (1 easiest, 10 hardest): This is truly "for dummies"
Time Factor (1 shortest, 10 longest): 3
Salmon Packets
4 6oz. Salmon fillets
1/4 cup olive oil
1/2 tsp salt
1/2 tsp pepper
1 Tbl fresh rosemary- minced (or 1 tsp dried rosemary)
8 lemon slices (about 2 lemons)
1/4 cup lemon juice (about 1 lemon)
1/2 cup white wine (or Marsala wine)
4 tsp capers
tinfoil
Preheat oven to 400 deg or grill to high heat. Brush both sides of salmon with olive oil and season with salt, pepper, and rosemary. Place salmon on piece of tinfoil that is large enough to cover and seal. On top of salmon, place 2 slices of lemon, 1 Tbl lemon juice, 2 Tbl white wine, and 1 tsp of capers. Wrap up salmon tightly in tinfoil, creating a "packet". Place in oven and cook for 25 minutes or until cooked through (if cooking on grill, place packet on grill over high heat for about 10 minutes, or until cooked through).
I really like this recipe because you can serve the salmon in the packets too and it keeps all the juices and aromas trapped in there. This is a modified version of a Giada de Laurentiis recipe. She has another version where instead of lemon slices, white wine, rosemary and capers, she seasons with oregano and thyme, and tops with chopped tomatoes and shallots. Two recipes in one post, there you go! Who said you should wear a helmet anyway?!
On a less ridiculous note: here is a picture of Guinness in her Halloween costume. She was actually a great sport about it and only tried to eat it a couple of times.
I elected not to go out this weekend to any Halloween parties, but from what I hear, I didn't miss much. And I didn't hear of any stellar costumes either. I'm sure there were a hundred Snookie costumes though. And Tiger Woods I'm guessing. I did feel a little guilty, however, at two points: 1) my neighbor's kids were very excited to tell me about their costumes of "Spider-Man with a mask" and Buzz Lightyear, and when they asked me what I was going to be, I had no response except "Uhhhh...." and 2) my 9-month pregnant best friend, Jessica, managed to get herself showered and into a cat costume. If she could do it, I should have been able to. What can I say, I was overly lazy and unenthusiastic this year. Oops.
I thought that I had already put this recipe on here....but, like I said earlier, I didn't wear a helmet growing up and am, thus, losing my mind.
Cheesy Factor (1 no cheese, 10 all cheese): Sans Cheese :(
Dummy Factor (1 easiest, 10 hardest): This is truly "for dummies"
Time Factor (1 shortest, 10 longest): 3
Salmon Packets
4 6oz. Salmon fillets
1/4 cup olive oil
1/2 tsp salt
1/2 tsp pepper
1 Tbl fresh rosemary- minced (or 1 tsp dried rosemary)
8 lemon slices (about 2 lemons)
1/4 cup lemon juice (about 1 lemon)
1/2 cup white wine (or Marsala wine)
4 tsp capers
tinfoil
Preheat oven to 400 deg or grill to high heat. Brush both sides of salmon with olive oil and season with salt, pepper, and rosemary. Place salmon on piece of tinfoil that is large enough to cover and seal. On top of salmon, place 2 slices of lemon, 1 Tbl lemon juice, 2 Tbl white wine, and 1 tsp of capers. Wrap up salmon tightly in tinfoil, creating a "packet". Place in oven and cook for 25 minutes or until cooked through (if cooking on grill, place packet on grill over high heat for about 10 minutes, or until cooked through).
I really like this recipe because you can serve the salmon in the packets too and it keeps all the juices and aromas trapped in there. This is a modified version of a Giada de Laurentiis recipe. She has another version where instead of lemon slices, white wine, rosemary and capers, she seasons with oregano and thyme, and tops with chopped tomatoes and shallots. Two recipes in one post, there you go! Who said you should wear a helmet anyway?!
Monday, October 25, 2010
Portabella Mushroom Side Dish
This little rant I am about to go on has absolutely nothing to do with food, by the way. But the beauty of a blog: I can talk about whatever the heck I want. I have decided to boycott voting this year because I am so utterly annoyed with the amount of election campaign commercials I have to see. And they are all just so ridiculous. No one talks about what good they can do, they all just point the finger at someone else's mistakes. And I am really supposed to believe that all this crap is true. Or that it was recent, more importantly?? UGH! So frustrating. To think about the amount of money they spend on commercials literally makes me angry. I think I would vote for the candidate that before the campaign season began, took all their campaign money, and donated it to the local city, county or state government (who in California are all in a world of hurt). They create a free page on facebook and told everyone about themselves. That's it. Done. I would happily vote for them. So stupid.
Ok, I'm done venting. :) Now back to important things, like food. And cheese.
It's no secret I love mushrooms. Not as much as cheese, don't be silly. But I do love them. I don't cook with Portabella mushrooms nearly as often as I would like, as they are a little expensive, and to be honest, a lot of the time, I don't know what to do with them.
There is an amazing Italian restaurant in Ann Arbor called Palio. It's probably my favorite restaurant of all time. And they have this dish where they take a portabella mushroom, top it with goat cheese, a slice of tomato, and then a grilled fillet, all surrounded by pearl onions and potatoes! It's amazing! So last night we had some steaks and inspired by this dish, I made a little side dish using portabellas.
I happen to LOVE goat cheese. It's one of my favorites, even though I don't eat it all that often. It has such a distinct flavor and I always love cooking recipes that call for goat cheese and I obviously get overly excited when I see them! Don't judge. I know I have a problem. I embrace my cheese obsession.
Cheese Factor (1 no cheese, 10 all cheese): 7
Dummy Factor (1 easiest, 10 hardest): 3
Time Factor (1 shortest, 10 longest): 2
Layered Portabella Mushrooms
4 portabella mushrooms
8 slices of tomato
Goat cheese
Dried Basil
Butter
Balsamic Vinegar
Salt/Pepper
Add 1-2 Tbl butter to large frying pan over medium heat. Remove stems from mushrooms, season with salt and pepper, and saute mushrooms, whole, in pan. When soft, turn off heat on stove, and flip all mushrooms bottom side up in pan. Add spoonful of goat cheese to each mushroom. Once softened from heat of mushroom, spread cheese to make even layer over mushroom. Add 2 slices, side by side, of tomato on top of cheese. Drizzle a little balsamic vinegar to top of tomato and then sprinkle with a little dried basil. Serve immediately.
These are suuuuuper simple. And very rich, delicious, flavor. For vegetarians, it's the closest thing to a steak you can get. In my opinion. And don't be stingy with the goat cheese: it's what gives this dish the overall rich, creamy flavor.
YUM!
Random: Palio restaurant is owned by a group called Main Street Ventures, who has multiple amazing restaurants (Palio, Real Seafood, Chophouse, Gratzi, etc.). They have a cookbook that has recipes from all their restaurants that is pretty impressive and I highly recommend it: http://www.msventures.com/cookbook.html
Ok, I'm done venting. :) Now back to important things, like food. And cheese.
It's no secret I love mushrooms. Not as much as cheese, don't be silly. But I do love them. I don't cook with Portabella mushrooms nearly as often as I would like, as they are a little expensive, and to be honest, a lot of the time, I don't know what to do with them.
There is an amazing Italian restaurant in Ann Arbor called Palio. It's probably my favorite restaurant of all time. And they have this dish where they take a portabella mushroom, top it with goat cheese, a slice of tomato, and then a grilled fillet, all surrounded by pearl onions and potatoes! It's amazing! So last night we had some steaks and inspired by this dish, I made a little side dish using portabellas.
I happen to LOVE goat cheese. It's one of my favorites, even though I don't eat it all that often. It has such a distinct flavor and I always love cooking recipes that call for goat cheese and I obviously get overly excited when I see them! Don't judge. I know I have a problem. I embrace my cheese obsession.
Cheese Factor (1 no cheese, 10 all cheese): 7
Dummy Factor (1 easiest, 10 hardest): 3
Time Factor (1 shortest, 10 longest): 2
Layered Portabella Mushrooms
4 portabella mushrooms
8 slices of tomato
Goat cheese
Dried Basil
Butter
Balsamic Vinegar
Salt/Pepper
Add 1-2 Tbl butter to large frying pan over medium heat. Remove stems from mushrooms, season with salt and pepper, and saute mushrooms, whole, in pan. When soft, turn off heat on stove, and flip all mushrooms bottom side up in pan. Add spoonful of goat cheese to each mushroom. Once softened from heat of mushroom, spread cheese to make even layer over mushroom. Add 2 slices, side by side, of tomato on top of cheese. Drizzle a little balsamic vinegar to top of tomato and then sprinkle with a little dried basil. Serve immediately.
These are suuuuuper simple. And very rich, delicious, flavor. For vegetarians, it's the closest thing to a steak you can get. In my opinion. And don't be stingy with the goat cheese: it's what gives this dish the overall rich, creamy flavor.
YUM!
Random: Palio restaurant is owned by a group called Main Street Ventures, who has multiple amazing restaurants (Palio, Real Seafood, Chophouse, Gratzi, etc.). They have a cookbook that has recipes from all their restaurants that is pretty impressive and I highly recommend it: http://www.msventures.com/cookbook.html
Monday, October 18, 2010
Best. Burgers. Ever.
The Filipin-laws (my new extended family of in-laws), came over yesterday for "lunch". Lunch, meaning 5-6 hours of hanging out. It was suuuuper fun. The little kids don't go to the beach very often so we had a big lunch, and then some people played poker, and the rest of us walked down the street with the kids to the beach.
The weather was not all that great yesterday, so the kids didn't have their swimsuits. The water was fairly warm and the kids were excited so they would run up to the water line until a wave started to come in, and then scream hysterically and let the wave hit their feet and giggle and carry on. Super cute. Until the big waves sneak in there. And then next thing you know, all the kids are drenched from head to toe, in their clothes, having the best time ever. It was so funny. They didn't care at all.
Anyway, what do you make for 25 family members coming over for lunch? Burgers and brats of course. And cheesy potatoes. Of which I am eating the leftovers as we speak. Three types of burgers, three types of sausages with bell peppers and onions, cheesy potatoes, rice, fruit salad, and chips. Success.
I have been looking for a good burger recipe for a while. I feel like I always have fantastic burgers when they are someone else's. Like there is this amazing secret burger recipe that everyone knows except me. So, I went out on a limb with three different recipes. Yes, 3, because I had to buy 6 lbs of ground beef.
Juicy Burgers
2 lbs. ground beef
1 package of powdered ranch dressing mix
1 egg, lightly beaten
3/4 cup crushed saltine crackers
1 onion, finely chopped (optional)
Preheat grill or pan to high heat. Mix all ingredients in bowl. Form into patties. Cook on grill about 5 minutes per side. Add cheese (optional).
Juicy Burgers II
2 lbs. ground beef
1 package of french onion soup mix
1 egg, lightly beaten
1/4 cup Worcestershire sauce
Preheat grill or pan to high heat. Mix all ingredients in bowl. Form into patties. Cook on grill about 5 minutes per side. Add cheese (optional).
Teriyaki Burgers
2 lbs. ground beef
1/4 cup Teriyaki sauce
1 small can (3 oz) French-fried onions
Preheat grill or pan to high heat. Mix all ingredients in bowl. Form into patties. Cook on grill about 5 minutes per side. Add cheese (optional).
There you have it. Three dang-good burger recipes. All easy as pie. Easier than pie, actually.
The weather was not all that great yesterday, so the kids didn't have their swimsuits. The water was fairly warm and the kids were excited so they would run up to the water line until a wave started to come in, and then scream hysterically and let the wave hit their feet and giggle and carry on. Super cute. Until the big waves sneak in there. And then next thing you know, all the kids are drenched from head to toe, in their clothes, having the best time ever. It was so funny. They didn't care at all.
Anyway, what do you make for 25 family members coming over for lunch? Burgers and brats of course. And cheesy potatoes. Of which I am eating the leftovers as we speak. Three types of burgers, three types of sausages with bell peppers and onions, cheesy potatoes, rice, fruit salad, and chips. Success.
I have been looking for a good burger recipe for a while. I feel like I always have fantastic burgers when they are someone else's. Like there is this amazing secret burger recipe that everyone knows except me. So, I went out on a limb with three different recipes. Yes, 3, because I had to buy 6 lbs of ground beef.
Cheesy Factor (1 no cheese, 10 all cheese): 1 unless you are me, then 5
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): 1
Juicy Burgers
2 lbs. ground beef
1 package of powdered ranch dressing mix
1 egg, lightly beaten
3/4 cup crushed saltine crackers
1 onion, finely chopped (optional)
Preheat grill or pan to high heat. Mix all ingredients in bowl. Form into patties. Cook on grill about 5 minutes per side. Add cheese (optional).
Juicy Burgers II
2 lbs. ground beef
1 package of french onion soup mix
1 egg, lightly beaten
1/4 cup Worcestershire sauce
Preheat grill or pan to high heat. Mix all ingredients in bowl. Form into patties. Cook on grill about 5 minutes per side. Add cheese (optional).
Teriyaki Burgers
2 lbs. ground beef
1/4 cup Teriyaki sauce
1 small can (3 oz) French-fried onions
Preheat grill or pan to high heat. Mix all ingredients in bowl. Form into patties. Cook on grill about 5 minutes per side. Add cheese (optional).
There you have it. Three dang-good burger recipes. All easy as pie. Easier than pie, actually.
Wednesday, October 13, 2010
20 Minute Breakfast
We went to see Jack Johnson last night at Verizon in Irvine. Pretty sweet concert, I must say. Obviously, I had about 45 glasses of wine, forgetting I had to wake up early early today, so I definitely needed a pick-me-up breakfast this morning and a hefty shot of coffee with 45 packets of sugar. No, not really.
I forgot how much I love breakfast. I am one of those freaks who eats a giant breakfast a couple of times a week, and, annoyingly, is always telling people "breakfast is the most important meal of the day". But it is! I really believe this. Especially as a person on the road all day long, sometimes I am too busy to eat lunch. Then breakfast is REALLY the most important meal of the day, because it just became the only meal of the day. No, not really. Calm down, it's just until dinner. I'm not starving myself, I promise....So the bigger the breakfast, the better.
I also find when I eat a huge breakfast, accompanied by at least 2 diet cokes I might add, I eat less crap during the day then I would otherwise. No unnecessary snacks or fast food or whatever. And I have lots of energy. Unless I miss lunch, and then I crash about 4pm. Whoops.
Anyway, I have come to master the 20 minute breakfast of champions: breakfast potatoes and eggs. Sounds simple when you think about it. But then again, you probably don't think about making breakfast until the weekend. and this is intended for during the week. Now you think it's too time consuming. But it's not! Ok, so maybe the 1st or 2nd time you make this, it might take 25 minutes. But I have it down to a science now, and it takes me like 15 minutes to make, 5 minutes to eat.
Cheesy Factor (1 no cheese, 10 all cheese): 1 or 5
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): 2
20 Minute Breakfast
1 red skin potato, cubed or diced
2 eggs (1 egg, 1 egg white)
Shredded cheese (optional)
Olive oil/butter/spices
In a small 7-8" saute pan, heat 1/2 TBL olive oil over low heat. Add potatoes and season with salt and pepper. Cook for 15 minutes, stirring constantly. While potatoes are cooking, whisk 1 egg and 1 egg white together (if want scrambled eggs or omelette) in bowl. After potatoes have cooked for about 10 minutes, heat additional small pan on low-medium heat. Scramble eggs in pan, adding some shredded cheese if desired.
Zip. Bang. Boom. Breakfast.
So, this is the super easy version. I have a couple of tricks up my sleeve I add to mine:
- Add some minced jalapenos from the jar in the fridge to eggs
- Eat the eggs with salsa and sour cream
- Season potatoes with Dean Jacob's Parmesan Blend Bread Dipping Seasoning
* Yes, I realize this seasoning is random. I saw this little can in the store one day and it's a seasoning you add to olive oil to dip bread in. I figured, what the heck?! I like to dip bread in olive oil. I like seasonings. Why not try it out?! I very much enjoyed it, but it's lasted me about 3 years. Randomly, one day, I decided to try seasoning potatoes with it, and I've never looked back. So yummy. You can use it for it's intended purpose also, of course! But I pretty much use it for potatoes now.
You can cook the eggs however you like. But scrambled seems to be the easiest for most people. I think. What the heck do I know. I make an omelette every morning. But my good friend Rob Linn makes the best scrambled cheese eggs EVER, and he taught me one thing I will always remember: scrambled eggs should look wet, not be wet.
(Random thought: did you know that 1 egg yolk is pretty much your recommended cholesterol content for the whole day?? I just figured this out after eating like 2 egg yolks almost every day for about 5 years. Oops. Needless to say, we have moved on to egg whites or a combo of eggs and egg whites.)
Tuesday, October 12, 2010
Fix It and Forget It Pot Roast: 3 meals in 1
This is fairly long-winded. But it all comes together in the end so sack up and read it.
My good friend Gina had a tragic turn of events this week when her 50 year old mom died in her sleep, out of the blue. I can not even come close to imagining what she is going through, but it hits close to home, as James lost his mom a few years ago as well. I want to do something for Gina and Craig (her boyfriend and one of James's best friends), if nothing else than to make her life easier right now and have been racking my brain on what to do. I think, next week, after things have calmed down, I will take her some pre-made or pre-prepped food that can last a couple of meals with just warming up or whatever, so she doesn't have to think about anything but her family.
While thinking about what I wanted to make for Gina and crew, I instantly realized I haven't even been cooking for myself recently. I am not sure why I thought when we got back from the honeymoon and wedding and weekend travels that life would calm down a little. Silly, Abby. There is always so much going on. And it seems like our friends are the same way! In addition to Gina's trials, my best friend, Jessica, is just a few short weeks away from having her first baby AND has 3 events coming up for work AND just moved into a new house. And even though her hormones want to get the best of her, she still manages to seem cool, calm, and collected at all times. It baffles me.
Between Jessica and baby and Gina and family, I got motivated, and got out the slow-cooker recipe box. Inspired by my friends who actually are too busy to cook, I dedicate this 3 in 1 meal to them.....I don't want people to forget to eat. Or just eat to sustain (even worse). A good, healthy, tasty meal is only a few short minutes away.
I have to say, one of my favorite things about pot roast is what you can do with the leftovers! This recipe is fantastic, especially because it makes 2-3 different meals, all at once! The full recipe, listed below, is for 12 "servings"......riiiiiight. 12 servings for mini-people. About 8 servings for regular people, I've found. So, if you want to take advantage of the 3 meals in 1, make the whole recipe (and don't worry, chuck roast is cheap, so you won't be breaking the bank).
For the other two meals you can make with leftovers: fajitas and BBQ sandwiches!
Cheesy Factor (1 no cheese, 10 all cheese): 1 for pot roast, 1 or 5 for fajitas, 1 or 5 for sandwiches
Dummy Factor (1 easiest, 10 hardest): 1
Time Factor (1 shortest, 10 longest): 7 for initial slow-cooking, 1 for everything else
Slow-cooker Pot Roast
2 cans cream of mushroom soup
1 package dry onion soup mix
1 and 1/4 cup water
5.5 lbs pot roast (chuck roast)
In slow cooker, mix soup cans, onion mix, and water. Place pot roast in slow-cooker and coat with soup mix. Cook on high for 4-6 hours or low for 8-10 hours.
Seriously, it's that easy. I also like to season the meat, and sear it before placing it in slow-cooker. But if you are trying to keep it super simple, just follow the above recipe. I would serve it with some sort of potatoes, as the soup mix turns into a gravy while it cooks with the meat juices! It's genius! Boiling some redskins is probably the easiest, as you don't have to peel them, or mash them, or do anything but boil water and you have an awesome side that will go great with the pot roast and gravy.
Fajitas
Tortillas
Fajita toppings (shredded cheese, sour cream, salsa, etc.)
Green Bell Pepper
Red Bell Pepper
Yellow or Sweet Onion
1 TBL butter
Leftover pot roast meat, shredded
Slice the green pepper, red pepper, and onion thinly. Heat butter in saute pan over medium heat, saute peppers and onions until desired tenderness. Add shredded meat to pan to heat through. Serve with warm tortillas and toppings as fajitas.
If you want to get super fancy on this, I suggest serving with some sort of rice and beans. I, personally, love the ones in the grocery store that come in that little black bag. I forget the brand, but it's like $2.50, and they have other flavors (mexican, spanish, yellow, etc.) but I think the black beans and rice mix is suuuuper good and goes great with this.
BBQ Beef Sandwiches
4 Buns
1 bottle of your favorite BBQ sauce
4 slices gouda or cheddar cheese (optional)
Leftover pot roast meat, shredded
In small saute pan or pot, heat pot roast meat and BBQ sauce (as much sauce as you like), continually stirring, and continually adding sauce. If desired, heat buns in oven, or under broiler for a few minutes so a little toasty. Place 1 slice of cheese on half of bun, add BBQ meat, then top with other half of bun.
Yes, I really just explained to you how to make a sandwich. You never know with people sometimes. Maybe they think the cheese slice will melt itself so I felt the need to explain the meat would melt it. It's been a long morning.
Disclaimers for my picky friends:
* For those of you who don't eat cheese, just don't add the cheese. It's not that difficult to figure out. Commies.
*** For those of you who want a lower-fat version, use fat-free cream of mushroom soup for pot roast.
**** For those of you who don't eat potatoes, I'm done talking to you.
I now feel better about myself. I have been slacking on cooking, blogging, and thanks to this overly long blog post, slacking on working this morning....I just made 3 meals in 1, blogged about it, and hopefully gave inspiration to those who think they are "too busy" to cook.
Tuesday, October 5, 2010
EK's Breakfast Potatoes
Sometimes I miss Michigan fall weather. Sometimes. Mostly during football season. I loved going to Michigan games on a fall day with leaves falling, sunshine, 50 degrees, jeans and sweatshirt....love it. Obviously, that type of Michigan fall weather happens once every 10 years. In actuality, it's 45 degrees and raining. But I miss the thought. Ha! I also miss those 45 and rainy days too. On a Sunday. When I can sit on the couch all day and pull closed the curtains and do nothing without feeling guilty. Here, it's sunny all the time and I feel like a giant waste of space if I sit in a cave all day.
I hadn't really experienced a "summer" football game until this past weekend. We went to the UCLA game at the Rose Bowl, and although 85 and sunny sounds like a great day to be outside, it was not. 85 degrees in the Rose Bowl feels like 1 billion degrees. It's like sitting in a concrete oven. I made it approximately one quarter of the game and had to leave. Plus, they were playing Washington State, so I wasn't exactly emotionally attached to the game.
The one quarter was fun, but the tailgate was super fun! Despite getting up at 6am to get there, the Keller's put together a Class A tailgate, complete with a full breakfast and a beer bong. What more could a girl ask for??? Eggs, sausage, bacon, fruit....and potatoes! All of which was done on a grill, which I was also impressed with. I think I had at least 3 helpings of potatoes. I even took a picture of them:
Cheesy Factor (1 no cheese, 10 all cheese): 1- although you could always add it at the end!
Dummy Factor (1 easiest, 10 hardest): 3
Time Factor (1 shortest, 10 longest): 3
Erin Keller Breakfast Potatoes
4 Redskin Potatoes, cubed
1/4 cup chopped yellow or sweet onion
1/4 cup chopped green onion
1/4 cup chopped red bell pepper
1/4 cup sliced mushrooms
Olive oil
Salt/pepper
Heat oil in skillet (enough to keep potatoes from sticking). Add onions, bell pepper, and mushrooms. Saute until soft and yellow onions translucent. Add potatoes and toss to coat in olive oil mixture. Cook over medium-low heat until soft, stirring often. Add salt/pepper to taste (or olive oil as needed to keep from sticking).
These don't sound super fancy, but they are really good. I had never put mushrooms in my breakfast potatoes before but I will from here on out. It made all the difference in the world! I also recommend topping with a little shredded cheese at the end. But that's just me. Of course. I also recommend serving with some scrambled eggs. Scrambled eggs with cheese. Of course.
I hadn't really experienced a "summer" football game until this past weekend. We went to the UCLA game at the Rose Bowl, and although 85 and sunny sounds like a great day to be outside, it was not. 85 degrees in the Rose Bowl feels like 1 billion degrees. It's like sitting in a concrete oven. I made it approximately one quarter of the game and had to leave. Plus, they were playing Washington State, so I wasn't exactly emotionally attached to the game.
The one quarter was fun, but the tailgate was super fun! Despite getting up at 6am to get there, the Keller's put together a Class A tailgate, complete with a full breakfast and a beer bong. What more could a girl ask for??? Eggs, sausage, bacon, fruit....and potatoes! All of which was done on a grill, which I was also impressed with. I think I had at least 3 helpings of potatoes. I even took a picture of them:
Cheesy Factor (1 no cheese, 10 all cheese): 1- although you could always add it at the end!
Dummy Factor (1 easiest, 10 hardest): 3
Time Factor (1 shortest, 10 longest): 3
Erin Keller Breakfast Potatoes
4 Redskin Potatoes, cubed
1/4 cup chopped yellow or sweet onion
1/4 cup chopped green onion
1/4 cup chopped red bell pepper
1/4 cup sliced mushrooms
Olive oil
Salt/pepper
Heat oil in skillet (enough to keep potatoes from sticking). Add onions, bell pepper, and mushrooms. Saute until soft and yellow onions translucent. Add potatoes and toss to coat in olive oil mixture. Cook over medium-low heat until soft, stirring often. Add salt/pepper to taste (or olive oil as needed to keep from sticking).
These don't sound super fancy, but they are really good. I had never put mushrooms in my breakfast potatoes before but I will from here on out. It made all the difference in the world! I also recommend topping with a little shredded cheese at the end. But that's just me. Of course. I also recommend serving with some scrambled eggs. Scrambled eggs with cheese. Of course.
Monday, September 27, 2010
Why are there 3 chicken breasts in a package when I only need 2 ??? The story of Creamy Chicken Pasta
So I have given myself the nickname of the "Leftover Queen". And the Leftover Queen strikes again! All too often I wait until about 6:30pm, when I am starving, to try and decide what to make for dinner. Going to the store sounds like a giant feat. But I am hungry. And don't want take out. What do I do?!?!
Answer: Use whatever you have in your fridge and pantry and come up with something magical! I'd say my "experiments" have about a 80% success rate. This one was a success.
Last week we made some chicken one night for dinner. I don't know where you all buy your chicken from, but riddle me this: why are there 3 chicken breasts to a package??? How many people do you know that cook for 3 adults? I know approximately ZERO. Most people I know, without children or with children under the age of 10, cook for 2 adults. Maybe 4 adults if having people over for dinner. So then you either have a leftover chicken breast, OR you have to buy another package, and then you have 2 leftover chicken breasts. So what do I do? Cook all three chicken breasts, eat 2, and leave one in the fridge for whatever random creation I can come up with for it.
And don't even get me started on ground turkey. 1.25lbs??? What the h-ll and I supposed to do with the leftover 0.25lbs (since most recipes call for 1 lb)??? Someone failed business school as far as I am concerned. Or the business people and the cooks are not communicating very well. 0.25lbs? C'mon. That's one burger. Stupid. At least make your packages 1.5 lbs if you are going over the industry standard of 1 lb!
So, anyway, last week, I happen to have a leftover chicken breast and 0.25lbs ground turkey, both in my fridge about to expire the next day. Interesting situation when trying to come up with dinner plans. So I improvised, and came up with a pasta that turned out to be delicious! It just so happened that my pantry had pasta noodles, canned tomatoes and tomato sauce, and some random ingredients in fridge, which all led to a surprisingly good pasta.
Seriously, don't worry about your "experiments" not turning out. They won't all the time. And when they don't, you will end up laughing about it. But you have to try. What's the worst thing that could happen? You fail and you get take-out. Big deal. You were probably contemplating take-out anyway if you are resorting to "experimentation" in the kitchen.
Cheesy Factor (1 no cheese, 10 all cheese): 5
Time Factor (1 shortest, 10 longest): 4
Dummy Factor (1 easiest, 10 hardest): 4
Creamy Chicken and Turkey Pasta for Two
1 chicken breast, cooked and shredded
0.25lbs ground turkey, cooked (or ground beef)
Spaghetti noodles, cooked (or whatever pasta you have will work)
1 can diced, stewed, or crushed tomatoes
1 small can tomato sauce
2 cloves garlic, minced
2 slices yellow or sweet onion, chopped
1 TBL honey, (or sugar or crush pineapple)
1-2 tsp dried oregano
1-2 tsp dried basil
3 TBL cream cheese
Salt/Pepper
Crushed red pepper flakes (optional)
Cook enough pasta for 2 people in boiling water. In small saute pan, warm up (or cook) shredded chicken and ground turkey. In large saute/frying pan, saute garlic and onion in olive oil until soft. Add drained can of tomatoes and can of tomato sauce, honey, salt/pepper to taste, oregano, and basil. Stir and taste often, adjust seasonings to taste. After sauce has simmered for 15-20 min, add cream cheese one tablespoon at a time, stirring in to make creamy. Continue until have creaminess desired. Stir in shredded chicken and ground meat to sauce. Serve over pasta and top with a little sprinkled crushed red pepper.
Optional veggies to add to sauce (do so at time of sauteing garlic and onion): chopped green peppers, sliced mushrooms, sliced zucchini, whatever you have in fridge.
This is not fancy. But it was pretty dang good. AND you feel good about yourself at the end of the day because you didn't let the one random chicken breast go to waste. If you are making chicken earlier that week, just cook all 3 breasts at once, eat your 2, then the 3rd could be for this and then it's already cooked, cutting down on your cooking time.
* Although I never condone buying jarred spaghetti sauce instead of making your own, if you happen to have some Prego, you can skip making the sauce and simply warm it up in a pot, add the chicken and cream cheese and call it a night. Bingo. Bango. Cream Sauce.
Not gonna lie: not my strongest of cooking efforts on this one. But I hate wasting food. Especially uncooked food. So don't be surprised if you see more "leftover" recipes.
Answer: Use whatever you have in your fridge and pantry and come up with something magical! I'd say my "experiments" have about a 80% success rate. This one was a success.
Last week we made some chicken one night for dinner. I don't know where you all buy your chicken from, but riddle me this: why are there 3 chicken breasts to a package??? How many people do you know that cook for 3 adults? I know approximately ZERO. Most people I know, without children or with children under the age of 10, cook for 2 adults. Maybe 4 adults if having people over for dinner. So then you either have a leftover chicken breast, OR you have to buy another package, and then you have 2 leftover chicken breasts. So what do I do? Cook all three chicken breasts, eat 2, and leave one in the fridge for whatever random creation I can come up with for it.
And don't even get me started on ground turkey. 1.25lbs??? What the h-ll and I supposed to do with the leftover 0.25lbs (since most recipes call for 1 lb)??? Someone failed business school as far as I am concerned. Or the business people and the cooks are not communicating very well. 0.25lbs? C'mon. That's one burger. Stupid. At least make your packages 1.5 lbs if you are going over the industry standard of 1 lb!
So, anyway, last week, I happen to have a leftover chicken breast and 0.25lbs ground turkey, both in my fridge about to expire the next day. Interesting situation when trying to come up with dinner plans. So I improvised, and came up with a pasta that turned out to be delicious! It just so happened that my pantry had pasta noodles, canned tomatoes and tomato sauce, and some random ingredients in fridge, which all led to a surprisingly good pasta.
Seriously, don't worry about your "experiments" not turning out. They won't all the time. And when they don't, you will end up laughing about it. But you have to try. What's the worst thing that could happen? You fail and you get take-out. Big deal. You were probably contemplating take-out anyway if you are resorting to "experimentation" in the kitchen.
Cheesy Factor (1 no cheese, 10 all cheese): 5
Time Factor (1 shortest, 10 longest): 4
Dummy Factor (1 easiest, 10 hardest): 4
Creamy Chicken and Turkey Pasta for Two
1 chicken breast, cooked and shredded
0.25lbs ground turkey, cooked (or ground beef)
Spaghetti noodles, cooked (or whatever pasta you have will work)
1 can diced, stewed, or crushed tomatoes
1 small can tomato sauce
2 cloves garlic, minced
2 slices yellow or sweet onion, chopped
1 TBL honey, (or sugar or crush pineapple)
1-2 tsp dried oregano
1-2 tsp dried basil
3 TBL cream cheese
Salt/Pepper
Crushed red pepper flakes (optional)
Cook enough pasta for 2 people in boiling water. In small saute pan, warm up (or cook) shredded chicken and ground turkey. In large saute/frying pan, saute garlic and onion in olive oil until soft. Add drained can of tomatoes and can of tomato sauce, honey, salt/pepper to taste, oregano, and basil. Stir and taste often, adjust seasonings to taste. After sauce has simmered for 15-20 min, add cream cheese one tablespoon at a time, stirring in to make creamy. Continue until have creaminess desired. Stir in shredded chicken and ground meat to sauce. Serve over pasta and top with a little sprinkled crushed red pepper.
Optional veggies to add to sauce (do so at time of sauteing garlic and onion): chopped green peppers, sliced mushrooms, sliced zucchini, whatever you have in fridge.
This is not fancy. But it was pretty dang good. AND you feel good about yourself at the end of the day because you didn't let the one random chicken breast go to waste. If you are making chicken earlier that week, just cook all 3 breasts at once, eat your 2, then the 3rd could be for this and then it's already cooked, cutting down on your cooking time.
* Although I never condone buying jarred spaghetti sauce instead of making your own, if you happen to have some Prego, you can skip making the sauce and simply warm it up in a pot, add the chicken and cream cheese and call it a night. Bingo. Bango. Cream Sauce.
Not gonna lie: not my strongest of cooking efforts on this one. But I hate wasting food. Especially uncooked food. So don't be surprised if you see more "leftover" recipes.
Friday, September 17, 2010
Football Weekend Chili
So I have been slacking on the blogging. Mostly because I have been slacking on the cooking. Bad, Abby! Bad!
The good news is we went to the Michigan vs. Notre Dame football game this past weekend at Notre Dame. The even better news is the good guys won! That place is pretty cool, by the way. I've never been to an away Michigan game for a huge rivalry and it was awesome. And I am happy to report that the Notre Dame fans are a classy group. Unlike those in the state next to them.
Being at my first football game of the season got me in the mood for fall. Not really fall weather, since we live in Southern California, but fall food. Like tailgating food! I immediately had a craving for chili.
Now, I'm sue some of you are crazy about chili and have your own "award-winning" recipe from a chili cook-off or something blah blah blah. I'm trying to win awards here. This is just a damn good, simple, not-too-spicy-but-has-some-kick, chili! I have constantly tried twists and turns but this is the recipe I like the best so far. Try it out, and then tweek it with whatever goodies you like.
And PLEASE don't give me the whole "well, I don't like beans" bologna. First of all, if you don't like beans, you don't like chili. Second of all, if you refuse to accept my "First of all", then switch out beans for cooked ditalini or elbow pasta and more veggies or something and quit your complaining. You can figure it out. You're a big boy.
Cheesy Factor (1 no cheese, 10 all cheese): well when I eat it, a 10 due to the shredded cheese mountain I put on top
Time Factor (1 shortest, 10 longest): pretty long, but that's what slow cookers are for. I give it a 3-4 on prep time.
Dummy Factor (1 easiest, 10 hardest): 1 (any rookie would have a hard time screwing this up)
Chili
2 lbs ground beef or ground round
1 46oz can tomato juice
1 29oz can tomato sauce
1 15oz can kidney beans
1 15oz can pinto beans
1.5 cups chopped onion
1/4 cup chopped green pepper
1/4 tsp cayenne pepper
1/2 tsp white sugar
1/2 tsp dried oregano
1/2 tsp black pepper
1 tsp salt
1.5 tsp cumin
1/4 cup chili powder
Chopped onions for topping (optional)
Shredded cheddar cheese for topping (optional)
Sour Cream for topping (optional)
Brown meat in skillet. Then put all ingredients above in slow cooker. Set to desired cook time (4, 6, 8 or 10 hours) OR cook on low anywhere from 8-10 hours, or on high from 4-6 hours, stirring occasionally. Top with shredded cheddar cheese, chopped onions, and/or sour cream (optional).
This sh-- is so good!!! And so easy. I mean....brown meat?! That's all you have to do?! C'mon. Don't be a wuss. I like to make it at night, and then cook it on low over-night. Just make sure if you do, that your crock-pot/slow cooker is big enough to not boil over once thing thing gets rockin' (I speak from experience on this one....it's a mess to clean up).
* Disclaimer: should you actually want to make this for a tailgate, make sure to consider 2 things: 1) where are you going to put crock-pot in your car so that it won't spill over while driving? and 2) how are you going to keep it hot at the tailgate? Maybe your tailgates are fancier than mine but we didn't have an outlet. Made for lukewarm to semi-cold chili during the winter tailgates. YUM!
Wednesday, September 8, 2010
Carne Asada and Leftover Breakfast Casserole
We went down to Mexico this past Labor Day weekend. And successfully came back with all of our heads. I was super worried about going down, and did hours of research on the internet. But thankfully, we had an amazing trip with no problems. We went to Las Gaviotas, which is a housing community in between Ensenada and Rosarito in the Mexican state of Baja California Norte.
We rented a 3 bedroom house, about 3 rows up the hill from the ocean (about a 3 minute walk to beach area), for $159 a night! It was awesome. We brought all of our own food, and pretty much didn't leave the gated community the whole time. It was super fun and very relaxing.
As we were cooking one of our meals, we started talking about how people often don't know what to do with leftovers. I happen to be the queen of leftovers. I love them, and love coming up with new ideas of what to turn last night's dinner into. For dinner that night, we were having carne asada and chicken tacos, with sides of black beans, refried beans, and guacamole.
Before I get into the leftovers, I have to mention a new place I heard about: El Toro Gourmet Meats. Apparently, it's a full-on meat market with amazing cuts of meat AND pre-marinated meats. They are famous for their carne asada, and I have to say after trying it this weekend, it lived up to the hype. The chicken was amazing too. I am a meat snob (my next blog will be named "No Rubber Meat for Me, Please"). Both the chicken and carne were super lean and tender. I will be going there often.
So anyway, if I have to put a recipe on here for tacos, I will kill myself. C'mon people: meat, tortillas, toppings. Not difficult.
BUT, the leftovers for this were something I wasn't sure what I wanted to do with. So many options. So little time.
Cheesy Factor (1 no cheese, 10 all cheese): 1 or 6 (copious amounts of cheese optional, but recommended)
Dummy Factor (1 easiest, 10 hardest): 1
Time Factor (1 shortest, 10 longest): 1
Taco Night Leftovers Breakfast Casserole
Leftovers from taco night (beans, meat, toppings)
Eggs
Jalapenos
Hot Sauce
Scramble eggs or egg whites. While eggs are cooking, arrange in a bowl leftover meat, beans, cheese, chopped onion, chopped jalapeno. In saute pan or microwave, heat meat mixture up until meat hot and cheese melted. On plate, put meat mixture, then scrambled eggs, top with cilantro, salsa, and hot sauce. OPTIONAL: take everything on plate, and put into tortilla for breakfast burrito.
This doesn't sound all that amazing, as I read it, but trust me, it was a delicious Mexican breakfast. And healthy too. If you don't go overboard on the cheese that is. But I don't know how to do that. You could even make this casserole into nacho toppings on tortilla chips! So many options. So little time.
We rented a 3 bedroom house, about 3 rows up the hill from the ocean (about a 3 minute walk to beach area), for $159 a night! It was awesome. We brought all of our own food, and pretty much didn't leave the gated community the whole time. It was super fun and very relaxing.
As we were cooking one of our meals, we started talking about how people often don't know what to do with leftovers. I happen to be the queen of leftovers. I love them, and love coming up with new ideas of what to turn last night's dinner into. For dinner that night, we were having carne asada and chicken tacos, with sides of black beans, refried beans, and guacamole.
Before I get into the leftovers, I have to mention a new place I heard about: El Toro Gourmet Meats. Apparently, it's a full-on meat market with amazing cuts of meat AND pre-marinated meats. They are famous for their carne asada, and I have to say after trying it this weekend, it lived up to the hype. The chicken was amazing too. I am a meat snob (my next blog will be named "No Rubber Meat for Me, Please"). Both the chicken and carne were super lean and tender. I will be going there often.
So anyway, if I have to put a recipe on here for tacos, I will kill myself. C'mon people: meat, tortillas, toppings. Not difficult.
BUT, the leftovers for this were something I wasn't sure what I wanted to do with. So many options. So little time.
Cheesy Factor (1 no cheese, 10 all cheese): 1 or 6 (copious amounts of cheese optional, but recommended)
Dummy Factor (1 easiest, 10 hardest): 1
Time Factor (1 shortest, 10 longest): 1
Taco Night Leftovers Breakfast Casserole
Leftovers from taco night (beans, meat, toppings)
Eggs
Jalapenos
Hot Sauce
Scramble eggs or egg whites. While eggs are cooking, arrange in a bowl leftover meat, beans, cheese, chopped onion, chopped jalapeno. In saute pan or microwave, heat meat mixture up until meat hot and cheese melted. On plate, put meat mixture, then scrambled eggs, top with cilantro, salsa, and hot sauce. OPTIONAL: take everything on plate, and put into tortilla for breakfast burrito.
This doesn't sound all that amazing, as I read it, but trust me, it was a delicious Mexican breakfast. And healthy too. If you don't go overboard on the cheese that is. But I don't know how to do that. You could even make this casserole into nacho toppings on tortilla chips! So many options. So little time.
Guinness
We are getting a puppy! I am SOOOO excited. She is a Maltese and Shih-Tzu mix (both are good for James, since he has allergies). We have decided to name her Guinness (appropriately) and she is only 6 weeks old right now, so we can't pick her up until next week. I can't wait! I've already ordered her 2 University of Michigan food dishes, a little Michigan bandanna to wear on game-days, and a giant towel for her to play on that says "Guinness". (Random side note: I have been searching for other pet-type things from the Guinness webstore, and they have NONE. It's very strange to me.)
Anyway, I want everyone to meet her. Even though she has nothing to do with food. Except to Filipinos, according to my in-laws, who I have instructed to not even come close to considering her food when they baby-sit. Joking. Kind of.
My mom's reaction was the best: "She's really cute. But that's not much of a video. She isn't really doing anything." Ha! What is supposed to do?! She's a newborn. And she was wet from a bath, freezing, and very very sleepy. I happen to think she's great. And that the video is great. So take that!
Anyway, I want everyone to meet her. Even though she has nothing to do with food. Except to Filipinos, according to my in-laws, who I have instructed to not even come close to considering her food when they baby-sit. Joking. Kind of.
My mom's reaction was the best: "She's really cute. But that's not much of a video. She isn't really doing anything." Ha! What is supposed to do?! She's a newborn. And she was wet from a bath, freezing, and very very sleepy. I happen to think she's great. And that the video is great. So take that!
Corn on the Cob From the Fair.....BUTTER
I heard a rumor that this was the last year that "they" were going to have the OC Fair??? Please tell me it isn't true! Not only is it the only time that I eat whatever I want for entire evening, but we have seen some amazing concerts there too. Last year we saw Ziggy Marley, year before was Steve Miller Band, year before Pato Banton. I really hope they don't get rid of both the fair and the concert arena. Sad.
I love fair food. Most of it. Some of it is just flat out weird. Like chocolate covered bacon. Or fried butter. My stomach is churning just thinking about it. James ate fried Oreos this year and told me they were delicious, but that sounds awful to me as well. I did, however, eat a fried White Castle once. It was delicious. And then awful. I do LOVE the BBQ at the fair too. But if there is one fair food that takes the cake for me.....it's the CORN!
I don't know what it is about this corn that is oh so delicious. But I have a few ideas I would like to put to the test. A) It's grilled in the husk. I have yet to master this task. B) It's dunked in a bucket of hot hot butter. I feel like I can rub enough butter on mine to get the same effect. C) There is a table of condiments and toppings to put on. I, too, can have these condiments.
Cheesy Factor (1 no cheese, 10 all cheese): 1 or 2 (optional cheese)
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): 2
Hot-Buttered Grilled Corn
4 ears of corn
1 stick of butter
Salt/Pepper
Cayenne Pepper
Garlic Salt
Parmesan Cheese
Tinfoil
Pre-heat grill. Shuck corn and place in a piece of tinfoil that is large enough to wrap around corn and seal tight. On the inside of each sheet of tinfoil, smear large amounts of butter. Then season the butter with salt, pepper, cayenne pepper, garlic salt, and Parmesan cheese (also could use mayo, lemon pepper, cajun, etc.). Then wrap tinfoil around corn so that all the toppings are corn-side in. Make sure tinfoil is sealed closed or at least over-lapped some, so that butter doesn't spill out when melted. Place corn on grill and grill for 20-25 minutes, or until cooked through.
So let's be honest, I have no idea how long to cook corn. It feels like about 20-30 minutes when I do it. But one thing I learned: start the corn early, before anything else. It will stay super super hot in the tinfoil long after you take it off the grill, so you can't really make it too early.
I'm sure there are other ways to grill corn. I'm sure they are good. But this is the way I do it because I like the toppings and butter to be sealed in with the corn. And I like grilled corn. And aside from having a bucket of butter on the stove that I can dip my corn in, this is a pretty decent alternate without killing our arteries TOO much. Ha!
Tuesday, August 24, 2010
Bacon Bacon Bacon. Oh, and German Potato Salad too.
This one time, at band camp....just kidding. But seriously, this one time, my friend Cristina and I went to our friend Paul's house on Gross Ile. We spent the whole day drinking on the boat, cruising around, and when we got back to Paul's house, there was a feast of food for us. It was heaven. Paul's family is German, and there was this AMAZING German potato salad that I will never forget.
I had no experience with a potato salad before that didn't have either mayo or mustard in it. But this potato salad was a thing of beauty and I have been trying to recreate it ever since. This latest experiment is the closest I have come (I think), but it doesn't do the Prechter version any justice. What I can't remember is whether their version had bacon in it.
But this one does, so have no fear.
Cheesy Factor (1 no cheese, 10 all cheese): 1 (I don't know how something so wonderful has no cheese)
Dummy Factor (1 easiest, 10 hardest): 4
Time Factor (1 shortest, 10 longest): 4
Prechter and Bacon Hot German Potato Salad
3 russet potatoes, peeled (or 4 red skin potatoes, skin on)
3-4 slices of bacon
1/4 cup chopped onions
1/8 cup chopped red bell pepper
2 tsp flour
2 tsp white sugar
3/4 tsp salt
1/8 tsp celery seed
1/8 tsp ground black pepper
1/4 cup water
2 Tbl white distilled vinegar
Serves 4. Boil potatoes in water until tender. If using russet potatoes, let cool, then slice thin. Cook bacon in skillet until crispy. Set aside and then crumble. Saute onions and red bell pepper in bacon drippings in skillet until onions are golden brown. In a small bowl, whisk together flour, sugar, salt, celery seed, and pepper. Add mixture to skillet, stir, and cook until bubbly, then remove from heat. Stir in water and vinegar to skillet, then return to heat and bring to a boil, stirring constantly. Boil and stir for one minute. Then mix in potatoes and bacon to skillet, tossing to coat in mixture and potatoes heated through (if using red skin potatoes, light break up potatoes with a fork or lightly smash into mixture).
Seriously, I don't care if you like vinegar or not. This sh-- is delicious. And cooking onions and bell pepper in bacon drippings??? Forget about it. Genius! What I remember most about the Prechter version is the vinegar. This is the first go around I have had with this version, but I may add a little more vinegar on the next one, just to see.
Bacon. YUM.
I had no experience with a potato salad before that didn't have either mayo or mustard in it. But this potato salad was a thing of beauty and I have been trying to recreate it ever since. This latest experiment is the closest I have come (I think), but it doesn't do the Prechter version any justice. What I can't remember is whether their version had bacon in it.
But this one does, so have no fear.
Cheesy Factor (1 no cheese, 10 all cheese): 1 (I don't know how something so wonderful has no cheese)
Dummy Factor (1 easiest, 10 hardest): 4
Time Factor (1 shortest, 10 longest): 4
Prechter and Bacon Hot German Potato Salad
3 russet potatoes, peeled (or 4 red skin potatoes, skin on)
3-4 slices of bacon
1/4 cup chopped onions
1/8 cup chopped red bell pepper
2 tsp flour
2 tsp white sugar
3/4 tsp salt
1/8 tsp celery seed
1/8 tsp ground black pepper
1/4 cup water
2 Tbl white distilled vinegar
Serves 4. Boil potatoes in water until tender. If using russet potatoes, let cool, then slice thin. Cook bacon in skillet until crispy. Set aside and then crumble. Saute onions and red bell pepper in bacon drippings in skillet until onions are golden brown. In a small bowl, whisk together flour, sugar, salt, celery seed, and pepper. Add mixture to skillet, stir, and cook until bubbly, then remove from heat. Stir in water and vinegar to skillet, then return to heat and bring to a boil, stirring constantly. Boil and stir for one minute. Then mix in potatoes and bacon to skillet, tossing to coat in mixture and potatoes heated through (if using red skin potatoes, light break up potatoes with a fork or lightly smash into mixture).
Seriously, I don't care if you like vinegar or not. This sh-- is delicious. And cooking onions and bell pepper in bacon drippings??? Forget about it. Genius! What I remember most about the Prechter version is the vinegar. This is the first go around I have had with this version, but I may add a little more vinegar on the next one, just to see.
Bacon. YUM.
Monday, August 23, 2010
Grilled Tuna Steaks. Blah for me. Yippee for others.
Never would I call my own food disgusting. But something about tuna makes me gag. True story. Unless, of course, it is cut fresh off the fish, and eaten raw. Then it's butter in my mouth.
My husband, and every other asian out there I know, loves nothing more than fish, and rice. Fish and rice. Fish and rice. That's all he wants to eat. So, I made fish. And rice. And here is the tuna recipe I used. I had some other dinner guests who also like it very much, so I thought I would share.
Cheesy Factor (1 no cheese, 10 all cheese): 1
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): 4
Grilled Tuna Steaks
1/4 cup orange juice
1/4 cup soy sauce
2 TBL olive oil
1 TBL lemon juice
2 TBL fresh parsley, chopped
1 clove garlic, minced
1/2 tsp fresh oregano, chopped
1/2 tsp black pepper
4 tuna steaks
Combine everything in a bowl, whisk. Combine fish and 3/4 of marinade in plastic bag, and marinate for least 30 minutes. Grill fish until desired doneness, while basting continually with leftover marinade.
Blah blah blah. This sounds so awful to me. Apparently it was really good. But like I said, I don't like tuna, unless it is fresh, and raw, and served with an obscene amount of wasabi.
I supposed that whatever was left over, you could mash up with some relish and mayo and whatnot for a tuna salad. But the thought of that makes me throw up in my mouth a little bit. Try it with a croissant! I bet that will make it not taste like tuna-salad.
Like I said: not a fish eater, this one. But I had 3 witnesses tell me it was very good. So try it for yourself.
My husband, and every other asian out there I know, loves nothing more than fish, and rice. Fish and rice. Fish and rice. That's all he wants to eat. So, I made fish. And rice. And here is the tuna recipe I used. I had some other dinner guests who also like it very much, so I thought I would share.
Cheesy Factor (1 no cheese, 10 all cheese): 1
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): 4
Grilled Tuna Steaks
1/4 cup orange juice
1/4 cup soy sauce
2 TBL olive oil
1 TBL lemon juice
2 TBL fresh parsley, chopped
1 clove garlic, minced
1/2 tsp fresh oregano, chopped
1/2 tsp black pepper
4 tuna steaks
Combine everything in a bowl, whisk. Combine fish and 3/4 of marinade in plastic bag, and marinate for least 30 minutes. Grill fish until desired doneness, while basting continually with leftover marinade.
Blah blah blah. This sounds so awful to me. Apparently it was really good. But like I said, I don't like tuna, unless it is fresh, and raw, and served with an obscene amount of wasabi.
I supposed that whatever was left over, you could mash up with some relish and mayo and whatnot for a tuna salad. But the thought of that makes me throw up in my mouth a little bit. Try it with a croissant! I bet that will make it not taste like tuna-salad.
Like I said: not a fish eater, this one. But I had 3 witnesses tell me it was very good. So try it for yourself.
Outback take-out? No, thanks. I'll make Abby-Springs Chicken
I LOVE Outback Steakhouse. And it's one of the few restaurants where I don't get the same thing every single time I go there. One of my go-to favorites, however, is Alice Springs Chicken. Chicken smothered in bacon, mushrooms, cheese, and deliciousness.
So what if it isn't good for you?! I mean, it's smothered in cheese! What's not to love?!
Granted, this is my interpretation. And I ate it when I was absolutely starving. Which is often the case when we eat a late dinner and I can barely contain myself. But this was pretty dang good and a nice substitute if you are too lazy to even get take-out, but still have the craving for cheese and bacon.
I convince myself it isn't bad for me because it is chicken. And I suggest you do the same.
Cheesy Factor (1 no cheese, 10 all cheese): 7
Dummy Factor (1 easiest, 10 hardest): 4
Time Factor (1 shortest, 10 longest): 5
Abby-Springs Chicken
4 boneless, skinless chicken breasts
5 oz Worcestershire Sauce
8 slices bacon
2 Tbl butter
8 oz mushrooms, sliced
8 oz (1 bag) shredded cheese (mild cheddar, Monterrey jack, colby jack, etc.)
Honey-mustard dressing (optional)
Poke holes in chicken breasts with knife or fork. Place chicken breasts in shallow glass dish, or plastic bag, with Worcestershire sauce, toss to coat, and try to get into the holes. Cover and refrigerate for an hour at least. In frying pan, cook bacon, set aside. Drain grease from frying pan, then return pan to stove and add butter and mushrooms. Saute mushrooms, then set aside. Preheat oven to broil. Take chicken out and place on baking sheet, season with salt and pepper. Cook under broiler 5 minutes each side (or until juices are clear, not pink). Take out of broiler, put 2 sliced on bacon, then mushrooms, on each chicken breast, then cover with cheese. Place back under broiler until cheese is melted (about 1 minute). Serve with dressing (optional).
So for the dressing, your guess is as good as mine. I don't normally keep honey-mustard dressing on hand, so for this, I just made my own quick-fix style. I'm sure there are better recipes, but I took 1 TBL cider vinegar, 2.5 teaspoons dijon mustard, 2 TBL mayo, and 1.5 TBL honey, and whisked away. It was ok. Not great, but it did the trick, considering it was lazy, and I simply used the ingredients I already had.
This is one of those recipes that is not quite as good as the original, but pretty darn close. And will probably prevent me from getting take-out here and there. If you want to go for a "healthier" version, for some unknown reason, try turkey-bacon. And saute the mushrooms in olive oil instead of butter and bacon grease. And I don't condone this whatsoever, but you could even try a lower-fat cheese. Why, oh why, would you do this? I have no idea.
So what if it isn't good for you?! I mean, it's smothered in cheese! What's not to love?!
Granted, this is my interpretation. And I ate it when I was absolutely starving. Which is often the case when we eat a late dinner and I can barely contain myself. But this was pretty dang good and a nice substitute if you are too lazy to even get take-out, but still have the craving for cheese and bacon.
I convince myself it isn't bad for me because it is chicken. And I suggest you do the same.
Cheesy Factor (1 no cheese, 10 all cheese): 7
Dummy Factor (1 easiest, 10 hardest): 4
Time Factor (1 shortest, 10 longest): 5
Abby-Springs Chicken
4 boneless, skinless chicken breasts
5 oz Worcestershire Sauce
8 slices bacon
2 Tbl butter
8 oz mushrooms, sliced
8 oz (1 bag) shredded cheese (mild cheddar, Monterrey jack, colby jack, etc.)
Honey-mustard dressing (optional)
Poke holes in chicken breasts with knife or fork. Place chicken breasts in shallow glass dish, or plastic bag, with Worcestershire sauce, toss to coat, and try to get into the holes. Cover and refrigerate for an hour at least. In frying pan, cook bacon, set aside. Drain grease from frying pan, then return pan to stove and add butter and mushrooms. Saute mushrooms, then set aside. Preheat oven to broil. Take chicken out and place on baking sheet, season with salt and pepper. Cook under broiler 5 minutes each side (or until juices are clear, not pink). Take out of broiler, put 2 sliced on bacon, then mushrooms, on each chicken breast, then cover with cheese. Place back under broiler until cheese is melted (about 1 minute). Serve with dressing (optional).
So for the dressing, your guess is as good as mine. I don't normally keep honey-mustard dressing on hand, so for this, I just made my own quick-fix style. I'm sure there are better recipes, but I took 1 TBL cider vinegar, 2.5 teaspoons dijon mustard, 2 TBL mayo, and 1.5 TBL honey, and whisked away. It was ok. Not great, but it did the trick, considering it was lazy, and I simply used the ingredients I already had.
This is one of those recipes that is not quite as good as the original, but pretty darn close. And will probably prevent me from getting take-out here and there. If you want to go for a "healthier" version, for some unknown reason, try turkey-bacon. And saute the mushrooms in olive oil instead of butter and bacon grease. And I don't condone this whatsoever, but you could even try a lower-fat cheese. Why, oh why, would you do this? I have no idea.
Sunday, August 22, 2010
Grilled Sea Bass
We had some friends over for dinner last night and I got to use all my new Pottery Barn dishes and serving pieces that we got as wedding gifts! It was super fun and makes me feel like an actual grown-up to have a dinner party with matching dishware. Normally, I am taking baking sheets and turning them into platters. Ha!
Note to any future brides: I got yelled at by my friends and family that I needed to register for more things. I don't want more crap! But I did make sure I registered for serving platters (3), serving bowls (3), different sized plates and bowls, new coffee mugs.....and everything matches (all white). I am SO happy I listened to people, AND lucky to have generous friends and families who purchased these for us because it really is more fun to host dinner parties when you have nice stuff to use. Sounds silly, but I'm a believer.
Oh, and one more note: all white dishes and serving pieces make your food look better. I'm just throwing it out there.
Now onto the Sea Bass!! James's brother, Jerome, caught some fish recently one of his fishing adventures. I think the Sea Bass was from Catalina Island, and some Tuna from San Diego area. I don't particularly like fish all that much, but I still love to cook it. Strange, I know. But I cooked the Sea Bass last night for some friends and they said it was really delicious. I tried a bite, and I actually liked it, which means it must be good!
Cheesy Factor (1 no cheese, 10 all cheese): 1 BOOOOO
Time Factor (1 shortest, 10 longest): 3
Dummy Factor (1 easiest, 10 hardest): 2
Grilled Sea Bass
4 Sea Bass fillets/steaks (about 1.5 lbs for 4 people)
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/4 teaspoon Paprika
1/8 teaspoon Cayenne
1/4 teaspoon Lemon Pepper (or to taste)
Sea Salt to taste
3 Tbl butter
2 large cloves garlic, minced
1 Tbl fresh Italian Flat-leaf Parsley, chopped
Olive Oil
Pre-heat grill for high heat. Combine the garlic powder, onion powder, paprika, Cayenne, lemon pepper, and sea salt in a mixing bowl. Season both sides of fish with seasoning mix. In a small saucepan, melt butter, along with garlic and parsley. Once melted, set aside. Lightly brush grill with olive oil (or non-stick spray), cook fish on one side for about 7 minutes. Turn fish over, drizzle with the butter sauce, and cook for another 7 minutes, or until flakes (or desired doneness). Drizzle with remaining butter mix before serving.
I think you all are learning the art of the substitution by now, but here is another lesson: when a recipe calls for garlic powder, or onion powder, or whatever powder, instead of salt, it is okay to substitute garlic salt, onion salt, whatever salt, if you have it already.....but only as long as you don't add more salt later in the recipe. Otherwise, you have too much salt. That's right, you heard me say it. Too much salt. I know, I didn't think it was possible either, but it is.
Note to any future brides: I got yelled at by my friends and family that I needed to register for more things. I don't want more crap! But I did make sure I registered for serving platters (3), serving bowls (3), different sized plates and bowls, new coffee mugs.....and everything matches (all white). I am SO happy I listened to people, AND lucky to have generous friends and families who purchased these for us because it really is more fun to host dinner parties when you have nice stuff to use. Sounds silly, but I'm a believer.
Oh, and one more note: all white dishes and serving pieces make your food look better. I'm just throwing it out there.
Now onto the Sea Bass!! James's brother, Jerome, caught some fish recently one of his fishing adventures. I think the Sea Bass was from Catalina Island, and some Tuna from San Diego area. I don't particularly like fish all that much, but I still love to cook it. Strange, I know. But I cooked the Sea Bass last night for some friends and they said it was really delicious. I tried a bite, and I actually liked it, which means it must be good!
Cheesy Factor (1 no cheese, 10 all cheese): 1 BOOOOO
Time Factor (1 shortest, 10 longest): 3
Dummy Factor (1 easiest, 10 hardest): 2
Grilled Sea Bass
4 Sea Bass fillets/steaks (about 1.5 lbs for 4 people)
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/4 teaspoon Paprika
1/8 teaspoon Cayenne
1/4 teaspoon Lemon Pepper (or to taste)
Sea Salt to taste
3 Tbl butter
2 large cloves garlic, minced
1 Tbl fresh Italian Flat-leaf Parsley, chopped
Olive Oil
Pre-heat grill for high heat. Combine the garlic powder, onion powder, paprika, Cayenne, lemon pepper, and sea salt in a mixing bowl. Season both sides of fish with seasoning mix. In a small saucepan, melt butter, along with garlic and parsley. Once melted, set aside. Lightly brush grill with olive oil (or non-stick spray), cook fish on one side for about 7 minutes. Turn fish over, drizzle with the butter sauce, and cook for another 7 minutes, or until flakes (or desired doneness). Drizzle with remaining butter mix before serving.
I think you all are learning the art of the substitution by now, but here is another lesson: when a recipe calls for garlic powder, or onion powder, or whatever powder, instead of salt, it is okay to substitute garlic salt, onion salt, whatever salt, if you have it already.....but only as long as you don't add more salt later in the recipe. Otherwise, you have too much salt. That's right, you heard me say it. Too much salt. I know, I didn't think it was possible either, but it is.
Tuesday, August 17, 2010
Santorini, Greece: Greek Salad from Esperas Traditional Houses
Santorini, Greece: Greek Salad
The real deal Greek salad. No lettuce needed. So so salty. So so yummy.
We stayed in Oia on the island of Santorini. It is heaven. It is also the reason I cried when I woke up this morning, realizing the honeymoon was over. Esperas Traditional Houses is a "hotel" just outside of town (but within walking distance), that are literally caves, built into the side of the mountain, with private balconies overlooking the Aegean Sea. I might start crying again thinking about it. Once again, we would stay there again in a heart beat.
They had this snack bar that delivered food to your room, and, of course, the first day, I had to order the Greek Salad. And, man, was I glad I did.
Cheesy Factor (1 no cheese, 10 all cheese): 5
Dummy Factor (1 easiest, 10 hardest): 1
Time Factor (1 shortest, 10 longest): 1
Greek Salad
Red Bell Pepper, sliced
Yellow Bell Pepper, sliced
Green Bell Pepper, sliced
Red Onion, sliced
Cherry or Grape Tomatoes, halved
Kalamata Olives
Feta Cheese, Cubed
Capers
Olive Oil
Salt/Pepper
Oregano
Mix all ingredients in bowl, toss with olive oil. Season with salt, pepper, and oregano to taste. Instant salad.
This is so unbelievably simple. And so delicious. Especially if you love salt, like I do. This is the true Greek Salad, and I could eat it a million times a week. Serve it with grilled meats, and a side of pita with tzatziki sauce for the perfect Greek meal.
Monday, August 16, 2010
Rome, Italy: Bruschetta from Ristorante Cleto
Rome, Italy: Bruschetta
For those of you going to Rome in the near future: don't miss out on Ristorante Cleto. It's a little back-alley, mom'n'pop Italian restaurant in Rome, Italy, close to the Colosseum and Roman Forum. You probably won't find it in any guide book, but believe, you, me. It's amazing. They have the most amazing pasta you have ever tasted. And even better than that, is the bruschetta (pronounced "broosketta", as I was soon corrected on).
http://www.ristorantecleto.com/
We were recommended this little place by Francoise at Nicolas Inn, an AMAZING bed and breakfast in Rome. I highly recommend staying there. Francoise and Melissa, the owners, are such amazing hosts, and had so many wonderful recommendations for us from restaurants, to secret entrances to attractions, to shopping. I really can't imagine staying anywhere else. Plus, it's less than a block to the Roman Forum, and less than 3 blocks from the Colosseum. Talk about location.
http://www.nicolasinn.com/en
Cheesy Factor (1 no cheese, 10 all cheese): 1
Dummy Factor (1 easiest, 10 hardest): 4
Time Factor (1 shortest, 10 longest): 3
Bruschetta
(Serves 6)
2 tomatoes on the vine, diced
1 package of Grape Tomatoes, diced
Olive Oil
3-4 cloves garlic, minced
3-4 leaves fresh basil, chopped
Loaf of French Bread (or your favorite fresh loaf of Italian bread), sliced
1 Tbl fresh lemon juice
Salt/Pepper
In mixing bowl, combine tomatoes, garlic, basil, lemon juice, and salt and pepper (to taste), along with about 1-2 Tbl of olive oil. Mix. Lightly toast or broil sliced bread on baking sheet. Then brush heavily with olive oil. Top each slice of bread with tomato mixture, and place tray under broiler for about a minute. Serve warm.
The key to this, in my opinion, is the brushing of the olive oil on the toasted bread before putting the tomatoes on. At Ristorante Cleto, the toast was basically soaked in olive oil and it was so amazing. Also, don't be shy with the seasoning of salt and pepper in the tomato mixture. Continually taste while you are seasoning, so you can tell how much you like. I, as I am sure you have noticed already, LOVE salt and pepper.
The other key to this, don't forget about things when they are in the broiler. I made this last night and completely charred my bread because I forgot about it. Oops.
You can also mix up the types of tomatoes for this with whatever you have in your fridge or garden. Cherry tomatoes would be great too. But, I think, the sweeter the better for bruschetta, which is why I chose grape tomatoes. You could also top with a little grated cheese but it's not necessary (I can't believe I just said that, I know).
Oh, and if you have some quality oil you have been saving for something special, this is it. Use the good stuff.
Nice, France: the Pizza and Chili Oil at Sporting Plage
Nice, France: the Pizza
I don't really understand why, at all, but the French Riviera cities LOVE pizza. Flat-bread pizza, to be exact. All of the beaches in the city of Nice are on rocks, so when you go to a private beach, you pay like 40 Euro for the whole day, and they give you lounge chairs with cushions, towels, an umbrella, a waiter, etc. We went to supposedly the best beach every day, called Sporting Plage, which also had a restaurant, where I ordered pizza, of course.
The key to the pizza in France: chili oil. I have seen this before in those high end olive oil stores, or at outdoor specialty markets, but now, I will actually buy some next time I see it. It's basically olive oil that has chili peppers soaking in it, bottled with it. Let me tell you, it's better than crushed red peppers on a pizza. I know it sounds strange, but I am fully addicted!!!
Cheesy Factor (1 no cheese, 10 all cheese): 8
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): 3
Pizza Quesadilla
1 thick tortilla (burrito or large taco size per person)
Tomato Sauce (homemade or jarred)
Prosciutto
Green leaf lettuce or baby spinach
Fresh buffalo mozzarella cheese
Kalamatta Olives
Cook a tortilla in a large frying pan, on both sides, until warm. Then, basically, make a pizza on top of the tortilla using the sauce, sliced mozzarella, and sliced prosciutto, in a large frying pan (Use less of each ingredient than you think you should, because you will be folding in half). Cook, open-faced, in pan, until cheese starts to melt. Add a few leaves of the green leaf lettuce (or baby spinach), then fold in half, and cook "quesadilla" on both sides, until crispy. Serve with chili oil.
I know this recipe sounds strange. But it is delicious. The original actually is served as pizza on crispy flat-bread, but since I don't know anyone that often has that laying around, I decided to mix it up with a tortilla instead, turning into a pizza pocket, if you will. And if you are a herbivore, substitute mixed mushrooms or something for the prosciutto.But seriously, don't forget the chili oil. I'm not kidding. It won't be the same without it and you can thank me later.
Mediterranean Adventures: Nice, France; Rome, Italy; and Santorini, Greece
So for those of you who were not aware: I just got married!!! WOOHOOO! James and Abby Melad were married on Friday, July 30, 2010, in Charlevoix, Michigan. We left from there on Sunday for Europe for two weeks for our honeymoon, visiting the countries of France, Monaco, Italy, and Greece. It has been the most amazing time in my life and there are not even enough words to describe how happy I am.
What this means for all of you, for a while at least, is that I will probably be blogging about the food found on the Mediterranean, as well as some travel gems of wisdom.
Our itinerary was:
Nice, France
Monte Carlo, Monaco
Cannes, France
Rome, Italy
Oia, Santorini, Greece
Most amazing trip ever, but I am, for the first time ever, finding out what jet-lag is. And it is awful. People aren't kidding around when they talk about how awful they feel with it. I woke up at 4:45am yesterday and wasn't sure what to do with myself.
Now, back to the real world. Sad.
What this means for all of you, for a while at least, is that I will probably be blogging about the food found on the Mediterranean, as well as some travel gems of wisdom.
Our itinerary was:
Nice, France
Monte Carlo, Monaco
Cannes, France
Rome, Italy
Oia, Santorini, Greece
Most amazing trip ever, but I am, for the first time ever, finding out what jet-lag is. And it is awful. People aren't kidding around when they talk about how awful they feel with it. I woke up at 4:45am yesterday and wasn't sure what to do with myself.
Now, back to the real world. Sad.
Friday, July 23, 2010
Why Can't Life Be Easy Salsa???
I had no idea how crazy I would feel before we leave for 3 weeks of wedding and honeymoon bliss. I am surprisingly calm about the wedding. Believe it or not, at this point, the wedding is calming to me. Preparing to leave my commission- only sales job for 3 weeks....NOT calming. How am I supposed to teach another rep about my entire business in one email?? UGH.
I fell asleep last night in my work clothes (after I worked until 1am) with a half eaten hot pocket in my hand. Tired and anxiety are words I have given a whole new respect to.
I don't want to sound like I am complaining, because even through all this work crap, I am the happiest I have ever been! But it did get me thinking about what I wanted to put on the blog next and all that came to mind was "something easy".
Cheesy Factor (1 no cheese, 10 all cheese): 1
Dummy Factor (1 easiest, 10 hardest): 1
Time Factor (1 shortest, 10 longest): 1 shortest
World's Easiest Salsa
1 Can of stewed or diced tomatoes
2-3 Tbl fresh cilantro (just eye ball a small handful, no need to chop or measure)
1 slice of white, red, or sweet onion
4-6 slices of jarred jalapenos
2 tsp pickled jalapeno juice from jar
Salt and Pepper to taste
2-3 Tbl whole corn kernels (optional)
Just throw all the ingredients (except corn, if using) into a blender, use the pulse setting, and blend until have desired consistency. Taste with a spoon and adjust taste if necessary. If using corn, just stir into salsa with spoon.
I, personally, add lots of cilantro and onion and salt and pepper, because that's the way I like salsa to taste. But you will figure your own out. I love it so much that one time, I finished a whole bowl in one setting. I put it on egg white omelettes too! Tastes delicious.
I fell asleep last night in my work clothes (after I worked until 1am) with a half eaten hot pocket in my hand. Tired and anxiety are words I have given a whole new respect to.
I don't want to sound like I am complaining, because even through all this work crap, I am the happiest I have ever been! But it did get me thinking about what I wanted to put on the blog next and all that came to mind was "something easy".
Cheesy Factor (1 no cheese, 10 all cheese): 1
Dummy Factor (1 easiest, 10 hardest): 1
Time Factor (1 shortest, 10 longest): 1 shortest
World's Easiest Salsa
1 Can of stewed or diced tomatoes
2-3 Tbl fresh cilantro (just eye ball a small handful, no need to chop or measure)
1 slice of white, red, or sweet onion
4-6 slices of jarred jalapenos
2 tsp pickled jalapeno juice from jar
Salt and Pepper to taste
2-3 Tbl whole corn kernels (optional)
Just throw all the ingredients (except corn, if using) into a blender, use the pulse setting, and blend until have desired consistency. Taste with a spoon and adjust taste if necessary. If using corn, just stir into salsa with spoon.
I, personally, add lots of cilantro and onion and salt and pepper, because that's the way I like salsa to taste. But you will figure your own out. I love it so much that one time, I finished a whole bowl in one setting. I put it on egg white omelettes too! Tastes delicious.
Wednesday, July 21, 2010
Sakai's Salad Dressing
My new cousins, Clint and Loretta, traveled from Molokai, Hawaii, to sunny California this week, en route to the midwest, and finally, to Charlevoix, Michigan for our wedding! They recently had a baby, Sakai, who is now almost 3 months old, and is the sweetest thing you have ever seen! They stayed with us last night, and although I love her dearly, Lo is allergic to cheese!!!! I KNOW! The torture! I can't even imagine.
So, I go to make a salad last night and realize, of course, all of my salad dressings, somehow, have cheese in them. Shocking! Then I decide to make my own!!! I mean, how hard can it be??? Meanwhile, Sakai is coo-ing away in his chair. Talking to us, looking around at this foreign place, and I can barely concentrate on dinner I am so in love with him.
I found this recipe in one of my Emeril cookbooks, and I kid you not, it is FANTASTIC. I was embarrassed because when we were washing the dishes, I was purposely hoarding the left-over dressing, and dipping a spoon (ok, it was my finger) into it over and over and over. I literally had to cut myself off, or I would have drank it.
And get this......there's no cheese in it?!?! I am recently discovering that any concoction with oil, lemon, and salt is A-Okay by me!
Cheesy Factor (1 no cheese, 10 all cheese): I don't even want to say it
Dummy Factor (1 easiest, 10 hardest): Sakai could have done this himself
Time Factor (1 shortest, 10 longest): you chop, you whisk. Done.
Sakai's Salad Dressing (Lemon-Herb Vinaigrette)
2 Tbl chopped fresh herbs (I used Oregano and Cilantro)
1 Tbl minced shallots
1 tsp minced garlic
3 Tbl fresh lemon juice
1/2 tsp salt
1/4 tsp fresh ground black pepper
2 Tbl Balsamic vinegar
Combine herbs, shallots, garlic, lemon juice, salt, and pepper in a mixing bowl, and whisk to blend. Then slowly add olive oil in this steady stream, whisking until vinaigrette thickens. (If using vinegar, whisk in after oil.)
As I am sure you read in the last post, I love vinegar. But for whatever reason, I didn't use vinegar last night. We used the dressing as is, and then I proceeding to basically drink the dressing that was leftover. I couldn't stop myself.
Oh, and by the way, 1 tsp minced garlic??? Seriously? What am I supposed to do with that. I added at least 2-3 times that amount of garlic. It's like an addiction. I can't stop once I start. It stings.
And if you are too lazy to go to the store and get fresh herbs, use 1 tsp dry herbs for every 1 Tbl fresh herbs that recipe calls for. But know you are missing out. And that you are lazy. And that you have no real excuse by now to not have fresh herbs laying around.
T-minus 8 days until the wedding. Maybe my quest to gain a gadonka-donk can be expedited if I continually drink salad dressing. Or I might die trying.
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