I swear my best cooking is when I think I have nothing to eat in the fridge. This was one of those concoctions and it turned out so good that I will make it on purpose again!
Cheesy Factor (1 no cheese, 10 all cheese): 1
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): 2
Sauteed Spinach Medley
Serves 2
1 package (4-5 oz) baby spinach
10 grape tomatoes, sliced
3 cloves garlic, minced
extra virgin olive oil
salt/pepper
2 slices of red onion, cut in half
1/2 package of baby bella or button mushrooms, sliced
1 Tbl butter
In large saute pan, heat 1 Tbl olive oil. Saute garlic until softened and slightly translucent. Add butter, spinach, red onion, and mushrooms. Season with salt and pepper. Saute until mushrooms cooked through and spinach and onions softened. Add tomatoes, mix well, and turn off heat. Serve immediately.
Let me reiterate that you should use a large saute pan because although it cooks down to a serving size, putting a whole package of spinach in a pan with other stuff takes up a lot of space.
Monday, December 3, 2012
OMG Scalloped Potatoes Au Gratin
Yes, I just combined scalloped potatoes and potatoes au gratin. And I did it on a whim. And the risk was WELL worth the reward. These potatoes are not for the faint of heart. But they are truly delicious. And rich. And succulent. And they might be some of the best potatoes I have ever had, let alone cooked myself. You can thank me later. I accept cash and alcohol.
Also, I made these in little individual sized trays for presentation sake, and they turned out really cool. So that's how I am posting them here. This recipe makes 4 servings.
Cheesy Factor (1 no cheese, 10 all cheese): 9.5
Dummy Factor (1 easiest, 10 hardest): 5
Time Factor (1 shortest, 10 longest): 6.5
Scalloped Potatoes Au Gratin
6 redskin potatoes, thinly sliced
1 pint heavy whipping cream
4 oz gruyere cheese, shredded
4.5 Tbl flour
salt
3 Tbl butter, cubed
4 mini loaf pans (disposable works great for cleanup)
nonstick cooking spray
Preheat oven to 425 deg. Spray each loaf pan with nonstick spray. Spread layer of potatoes into bottom of pan. Salt potatoes, then sprinkle with four, a few cubes of butter, and some shredded cheese. Repeat 2 more times, then end with a final layer of potatoes, and season with a little salt. Pour 1/4 of the heavy cream into each tray. Put in over for about 5-10 minutes, until milk starts to boil, then reduce heat in oven to 375 deg and cook for remaining 45 min- 1 hour.
Tuesday, November 20, 2012
Turkey and Spinach Meatballs
Cheesy Factor (1 no cheese, 10 all cheese): 3
Dummy Factor (1 easiest, 10 hardest): 3
Time Factor (1 shortest, 10 longest): 5
Turkey and Spinach Meatballs
1.25lb ground turkey
3 Tbl fine bread crumbs
3 Tbl grated Parmesan cheese
3/4 cup chopped spinach (fresh or baby)
2 garlic cloves, minced
1 tsp dried thyme
1 tsp dried basil
1 tsp dried oregano
1 tsp salt
3/4 tsp ground black pepper
splash of milk
1 egg
Your favorite tomato sauce or olive oil for cooking
Combine all ingredients (except tomato sauce or olive oil) in large mixing bowl and mix well. Form into meatballs (size is your preference, but I make mine a little larger than a golf ball).
Option 1 for cooking:
Heat tomato sauce in large skillet. Put in meatballs and bring to simmer. Cook meatballs in tomato sauce, turning and rotating often, for 20 minutes or until meat no longer pink in middle.
Option 2 for cooking:
Heat 3-4 Tbl olive oil in large skillet over medium heat. Put meatballs in skillet and cook, turning often, for 10-15 minutes or until browned on outside and cooked all the way through (no longer pink).
Don't ask me why turkey meat comes in 1.25lb packages instead of 1 lb like other normal meats. Drives me nuts!
Dummy Factor (1 easiest, 10 hardest): 3
Time Factor (1 shortest, 10 longest): 5
Turkey and Spinach Meatballs
1.25lb ground turkey
3 Tbl fine bread crumbs
3 Tbl grated Parmesan cheese
3/4 cup chopped spinach (fresh or baby)
2 garlic cloves, minced
1 tsp dried thyme
1 tsp dried basil
1 tsp dried oregano
1 tsp salt
3/4 tsp ground black pepper
splash of milk
1 egg
Your favorite tomato sauce or olive oil for cooking
Combine all ingredients (except tomato sauce or olive oil) in large mixing bowl and mix well. Form into meatballs (size is your preference, but I make mine a little larger than a golf ball).
Option 1 for cooking:
Heat tomato sauce in large skillet. Put in meatballs and bring to simmer. Cook meatballs in tomato sauce, turning and rotating often, for 20 minutes or until meat no longer pink in middle.
Option 2 for cooking:
Heat 3-4 Tbl olive oil in large skillet over medium heat. Put meatballs in skillet and cook, turning often, for 10-15 minutes or until browned on outside and cooked all the way through (no longer pink).
Don't ask me why turkey meat comes in 1.25lb packages instead of 1 lb like other normal meats. Drives me nuts!
Sunday, November 18, 2012
Quick Dulce de Leche with Crepes
Cheesy Factor (1 no cheese, 10 all cheese): 1
Dummy Factor (1 easiest, 10 hardest): 7
Time Factor (1 shortest, 10 longest): 7
Quick Dulce de Leche with Crepes
2 cans of sweetened condensed milk, 14 oz each
Pot of boiling water
4 eggs
3/4 cup milk
1/4 cup water
1/2 cup flour
2 tsp melted butter
pinch of salt
1 tsp vanilla extract
For dulce de leche: place unopened can of condensed milk in a pot of boiling water. Turn can every 30 minutes for a total of 2 hours. Let can cool for 30 minutes before opening.
For crepes: combine eggs, milk, flour, water, butter, salt, and vanilla in a blender and process until smooth. Let batter rest in the fridge for at least 30 minutes. Pulse quickly in blender again before using. Heat 8-inch saute pan. Add small amount of butter, let melt and bubble. Pour in enough batter to create a thin layer on bottom of pan. Roll pan around to coat surface. Cook until the edges start to crisp and turn brown and top surface is set. Turn the crepe over and cook briefly. Remove crepe from pan and transfer to baking sheet. Add more butter to pan and repeat. Hold crepes in 200 deg oven if need to keep warm.
Serve crepes with dulce de leche and vanilla ice cream.
Quick Dulce de Leche with Crepes
2 cans of sweetened condensed milk, 14 oz each
Pot of boiling water
4 eggs
3/4 cup milk
1/4 cup water
1/2 cup flour
2 tsp melted butter
pinch of salt
1 tsp vanilla extract
For dulce de leche: place unopened can of condensed milk in a pot of boiling water. Turn can every 30 minutes for a total of 2 hours. Let can cool for 30 minutes before opening.
For crepes: combine eggs, milk, flour, water, butter, salt, and vanilla in a blender and process until smooth. Let batter rest in the fridge for at least 30 minutes. Pulse quickly in blender again before using. Heat 8-inch saute pan. Add small amount of butter, let melt and bubble. Pour in enough batter to create a thin layer on bottom of pan. Roll pan around to coat surface. Cook until the edges start to crisp and turn brown and top surface is set. Turn the crepe over and cook briefly. Remove crepe from pan and transfer to baking sheet. Add more butter to pan and repeat. Hold crepes in 200 deg oven if need to keep warm.
Serve crepes with dulce de leche and vanilla ice cream.
Tri-tip
This is an unbelievable marinade for tri-tip. So good!
Cheesy Factor (1 no cheese, 10 all cheese): 1
Cheesy Factor (1 no cheese, 10 all cheese): 1
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): 4
Tri-tip
For the rub:
1 Tbl garlic salt
1 Tbl onion powder
1 tsp thyme
1 tsp rosemary
1 tsp black pepper
1 tsp Lawry's seasoning salt
For the marinade:
1 cup red wine
1/4 cup soy sauce
2 Tbl Worcestershire sauce
1/3 cup whisky
In small bowl, mix rub ingredients together. Rub over the meat. In a large ziploc or glass dish, add the tri-tip and marinade ingredients. Place in the refrigerator and let chill for 2 hours, preferably over night. Bring tri-tip out of refrigerator and let sit at room temperature for at least 30 minutes. Heat grill to a medium heat, and place tri-tip on grill. Close grill and cook tri-tip for 25 minutes, or until internal temperature is 130-145 deg. Remove from grill and let rest for 5-7 minutes before carving.
Tri-tip
For the rub:
1 Tbl garlic salt
1 Tbl onion powder
1 tsp thyme
1 tsp rosemary
1 tsp black pepper
1 tsp Lawry's seasoning salt
For the marinade:
1 cup red wine
1/4 cup soy sauce
2 Tbl Worcestershire sauce
1/3 cup whisky
In small bowl, mix rub ingredients together. Rub over the meat. In a large ziploc or glass dish, add the tri-tip and marinade ingredients. Place in the refrigerator and let chill for 2 hours, preferably over night. Bring tri-tip out of refrigerator and let sit at room temperature for at least 30 minutes. Heat grill to a medium heat, and place tri-tip on grill. Close grill and cook tri-tip for 25 minutes, or until internal temperature is 130-145 deg. Remove from grill and let rest for 5-7 minutes before carving.
Broiled Zucchini with Garlic Drizzle
Cheesy Factor (1 no cheese, 10 all cheese): 1
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): 2
Broiled zucchini with Garlic Drizzle
6 medium sized zucchini
6 cloves garlic, chopped coarse
1 Tbl of Herbs de Provence
1 Tbl lemon juice
1/4 cup butter
1/2 cup olive oil
1/2 grated Parmesan cheese
Salt/Pepper
Cut zucchini lengthwise down the middle, then cut them again lengthwise to make thin long skewers. Line them up on a baking sheet and set aside. In small pan, heat butter and olive. When they are almost at a simmer, add the garlic and herbs. Cook garlic mixture until garlic has sweet scent, about 2-4 minutes. Drizzle garlic mixture over the zucchini, then squeeze lemon juice over them also. Place zucchini under broiler about 5 minutes. Check them, turn them, and top with grated Parmesan and return to broiler for another 2 minutes.
Balsamic Honey Vinaigrette
Cheesy Factor (1 no cheese, 10 all cheese): 1
Dummy Factor (1 easiest, 10 hardest): 3
Time Factor (1 shortest, 10 longest): 1
Balsamic Honey Vinaigrette
1 Tbl balsamic vinegar
1 Tbl honey
3 Tbl extra virgin olive oil
1 Tbl fresh chopped basil
Salt/pepper
In shallow bowl, whisk together vinegar, honey and salt. Add olive oil and basil and whisk well to blend. taste and adjust seasonings.
Marinated Goat Cheese Rounds
Now THIS is what I'm talkin' bout! This $hit is sooo delicious. And I'm telling myself healthy. If you believe, dreams really do come true.
Cheesy Factor (1 no cheese, 10 all cheese): FINALLY A 10!
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): marinating takes 2 hours to a couple days
Marinated Goat Cheese Rounds
6 ounces fresh, soft goat cheese
3 Tbl balsamic vinegar
2 cloves garlic, minced
1 Tbl chopped fresh thyme
1 tsp cracked black pepper
10 cured black or green (or combo) olives, pitted, and chopped
1/3 cup olive oil
Roll the cheese into a 4-inch log. Slice into 1 inch thick rounds and place in shallow dish. In a small bowl, whisk together vinegar, garlic, thyme, pepper, olives and olive oil until well blended. Pour over the goat cheese and marinate, refrigerated, for 2 hours up to 1 week. Before serving, let stand at room temperature for 20-30 minutes to warm.
Cheesy Factor (1 no cheese, 10 all cheese): FINALLY A 10!
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): marinating takes 2 hours to a couple days
Marinated Goat Cheese Rounds
6 ounces fresh, soft goat cheese
3 Tbl balsamic vinegar
2 cloves garlic, minced
1 Tbl chopped fresh thyme
1 tsp cracked black pepper
10 cured black or green (or combo) olives, pitted, and chopped
1/3 cup olive oil
Roll the cheese into a 4-inch log. Slice into 1 inch thick rounds and place in shallow dish. In a small bowl, whisk together vinegar, garlic, thyme, pepper, olives and olive oil until well blended. Pour over the goat cheese and marinate, refrigerated, for 2 hours up to 1 week. Before serving, let stand at room temperature for 20-30 minutes to warm.
Apple Tartes Tatin
Basically, these are little mini individual sized apple pot pies. Amazing.
.JPG)
Cheesy Factor (1 no cheese, 10 all cheese): zilch
Dummy Factor (1 easiest, 10 hardest): 7
Time Factor (1 shortest, 10 longest): 3
Apple Tartes Tatin
(Serves 4)
2 Golden Delicious Apples, peeled, cored, halved lengthwise
1 frozen puff pastry sheet, thawed
4 Tbl unsalted butter
4 Tbl water
1/2 cup packed light brown sugar
4 1-cup ramekins
Preheat oven to 425 deg. Using the ramekin, cut out 4 rounds from pastry sheet, allowing for about 1/2 in extra pastry around each ramekin. In large skillet, heat butter over moderate heat until melted, then stir in water and brown sugar. Add apple halves, and cook, turning frequently about 3-5 minutes or until slightly softened. Place one half of apple in each ramekin, top with sauce from pan. Top the apple ramekins with the pastry rounds, letting the edges hang over the side. Cut 'X' in center of each pastry round to vent. Place ramekins on baking sheet, and place in over for 20 minutes, or until pastry is puffed and golden brown. Cool for 2 minutes. Invert a plate over each ramekin and carefully lift ramekin off of apple and pastry onto plate. Serve with vanilla ice cream.
.JPG)
Cheesy Factor (1 no cheese, 10 all cheese): zilch
Dummy Factor (1 easiest, 10 hardest): 7
Time Factor (1 shortest, 10 longest): 3
Apple Tartes Tatin
(Serves 4)
2 Golden Delicious Apples, peeled, cored, halved lengthwise
1 frozen puff pastry sheet, thawed
4 Tbl unsalted butter
4 Tbl water
1/2 cup packed light brown sugar
4 1-cup ramekins
Preheat oven to 425 deg. Using the ramekin, cut out 4 rounds from pastry sheet, allowing for about 1/2 in extra pastry around each ramekin. In large skillet, heat butter over moderate heat until melted, then stir in water and brown sugar. Add apple halves, and cook, turning frequently about 3-5 minutes or until slightly softened. Place one half of apple in each ramekin, top with sauce from pan. Top the apple ramekins with the pastry rounds, letting the edges hang over the side. Cut 'X' in center of each pastry round to vent. Place ramekins on baking sheet, and place in over for 20 minutes, or until pastry is puffed and golden brown. Cool for 2 minutes. Invert a plate over each ramekin and carefully lift ramekin off of apple and pastry onto plate. Serve with vanilla ice cream.
Sole en Papillote
En papillote, means "in parchment", but this is basically fish in little packets. Instead of parchment paper (which looks pretty cool when opened table-side for presentation), I use tinfoil. Same taste.
.JPG)
Cheesy Factor (1 no cheese, 10 all cheese): zilch
Dummy Factor (1 easiest, 10 hardest): 4
Time Factor (1 shortest, 10 longest): 4
Sole en Papillote
Tinfoil
4 Tbl olive oil
4 fish fillets (sole, or other white fish)
Salt/Pepper
Parsley
1 small sweet onion, sliced thinly
1/2 pint of cherry or grape tomatoes, halved
4 Tbl white wine
8 slices of lemon
4 artichoke hearts, drained and quartered
4 tsp capers, drained
4 cups baby spinach, stems trimmed
Preheat oven to 425 deg. Take 4 pieces of tinfoil, each large enough to cover fish into a packet. Drizzle 1 Tbl of olive oil onto each tinfoil piece in center. Put one piece of fish onto oil and turn over repeatedly to coat in oil. Season both sides of fish with salt and pepper. Place fish on tinfoil, top with onion slice, tomatoes, white, 2 lemon slices, artichokes, and capers. Sprinkle parsley over top of everything and fold tin foil around fish and vegetables and seal into a packet. Place tinfoil packets on a baking sheet and place in over. Cook for 10-12 minutes. For serving, place one cup of spinach on a plate, then top with contents of fish packet when cooked.
.JPG)
Cheesy Factor (1 no cheese, 10 all cheese): zilch
Dummy Factor (1 easiest, 10 hardest): 4
Time Factor (1 shortest, 10 longest): 4
Sole en Papillote
Tinfoil
4 Tbl olive oil
4 fish fillets (sole, or other white fish)
Salt/Pepper
Parsley
1 small sweet onion, sliced thinly
1/2 pint of cherry or grape tomatoes, halved
4 Tbl white wine
8 slices of lemon
4 artichoke hearts, drained and quartered
4 tsp capers, drained
4 cups baby spinach, stems trimmed
Preheat oven to 425 deg. Take 4 pieces of tinfoil, each large enough to cover fish into a packet. Drizzle 1 Tbl of olive oil onto each tinfoil piece in center. Put one piece of fish onto oil and turn over repeatedly to coat in oil. Season both sides of fish with salt and pepper. Place fish on tinfoil, top with onion slice, tomatoes, white, 2 lemon slices, artichokes, and capers. Sprinkle parsley over top of everything and fold tin foil around fish and vegetables and seal into a packet. Place tinfoil packets on a baking sheet and place in over. Cook for 10-12 minutes. For serving, place one cup of spinach on a plate, then top with contents of fish packet when cooked.
Roasted Carrots
Thanks to Lindsey Gallo for this one.
Cheesy Factor (1 no cheese, 10 all cheese): zilch
Dummy Factor (1 easiest, 10 hardest): 1
Time Factor (1 shortest, 10 longest): 4
Roasted Carrots
Sliced carrots
olive oil
Salt
Pepper
Preheat oven to 450 deg. Toss carrots with salt, pepper, and olive oil. Spread carrots out on baking sheet. Put in oven for 1 hour.
Cheesy Factor (1 no cheese, 10 all cheese): zilch
Dummy Factor (1 easiest, 10 hardest): 1
Time Factor (1 shortest, 10 longest): 4
Roasted Carrots
Sliced carrots
olive oil
Salt
Pepper
Preheat oven to 450 deg. Toss carrots with salt, pepper, and olive oil. Spread carrots out on baking sheet. Put in oven for 1 hour.
Roasted Chicken
I use one of those ceramic chicken roasting thingies where you can put liquid into the center cup and then you place the chicken over that. Sound right? You can get a chicken roaster at like Bed, Bath, and Beyond for like $30 and it's nice to get the beer (or wine or whatever) flavor in the chicken.
WARNING: this makes a mess in your oven. And if you truly "roast" the chicken at 500 deg, instead of 475 like I have listed, your oven might smoke and set off your smoke alarm. I wouldn't know anything about this. My friend told me it happened to him. I swear.
Cheesy Factor (1 no cheese, 10 all cheese): zilch
Dummy Factor (1 easiest, 10 hardest): 7
Time Factor (1 shortest, 10 longest): 5
Roasted Chicken
3-4 lb whole chicken
1 lemon, halved
1 beer
4 whole garlic cloves
4-6 Tbl butter
Kosher salt
Black pepper
Favorite dried herb
Preheat oven to 475 deg. Remove giblets, livers, etc from chicken cavity. Gently place your fingers in between chicken and skin and try to loosen skin from chicken slightly. With salt, pepper, and herbs in your fingers, try to rub some of the seasoning on the chicken below the skin, being careful not tear the skin. Take butter table spoons and place under skin as well. In cavity of chicken place garlic cloves and lemon halves. Pour beer into center cup of chicken roaster and place chicken, legs down, on top of cup of beer into roaster (being careful not to let garlic or lemon fall out). Season all of outside of chicken skin with salt, pepper, and herbs.
Place chicken in oven and roast for 50-60 minutes, or until juices run clear and skin crispy.
You can use some of the liquid in pan when chicken is fully cooked to make your gravy, but most would recommend you separate the fat first, which I don't have the patience or gadgets to do.
WARNING: this makes a mess in your oven. And if you truly "roast" the chicken at 500 deg, instead of 475 like I have listed, your oven might smoke and set off your smoke alarm. I wouldn't know anything about this. My friend told me it happened to him. I swear.
Cheesy Factor (1 no cheese, 10 all cheese): zilch
Dummy Factor (1 easiest, 10 hardest): 7
Time Factor (1 shortest, 10 longest): 5
Roasted Chicken
3-4 lb whole chicken
1 lemon, halved
1 beer
4 whole garlic cloves
4-6 Tbl butter
Kosher salt
Black pepper
Favorite dried herb
Preheat oven to 475 deg. Remove giblets, livers, etc from chicken cavity. Gently place your fingers in between chicken and skin and try to loosen skin from chicken slightly. With salt, pepper, and herbs in your fingers, try to rub some of the seasoning on the chicken below the skin, being careful not tear the skin. Take butter table spoons and place under skin as well. In cavity of chicken place garlic cloves and lemon halves. Pour beer into center cup of chicken roaster and place chicken, legs down, on top of cup of beer into roaster (being careful not to let garlic or lemon fall out). Season all of outside of chicken skin with salt, pepper, and herbs.
Place chicken in oven and roast for 50-60 minutes, or until juices run clear and skin crispy.
You can use some of the liquid in pan when chicken is fully cooked to make your gravy, but most would recommend you separate the fat first, which I don't have the patience or gadgets to do.
Buffalo Chicken Lettuce Wraps
This is a BIG shout out to my cousin, Loretta, in Molokai for introducing me to this amazing recipe.
Cheesy factor (1 no cheese, 10 all cheese): 0
Dummy Factor (1 easiest, 10 hardest): 1
Time Factor (1 shortest, 10 longest): done in slow cooker so I guess 10??
Buffalo Chicken Lettuce Wraps
Head of iceberg lettuce
4 boneless, skinless chicken breasts
1 celery stalk, cut into 4 pieces
1 celery stalk, finely chopped
Buffalo Sauce
1 cup chicken stock
Salt/Pepper
Ranch dressing (optional)
Salsa (optional)
Season chicken breast with salt and pepper. Place chicken breast, 4 celery pieces, and chicken stock into slow cooker. Cook on low for 8-10 hours or high for 4-6 hours. When cooked, shred the chicken in the crock pot, with liquid, continually adding buffalo sauce until desired buffalo taste. Serve shredded chicken in lettuce wraps, topping with additional buffalo sauce, chopped celery, ranch or salsa (all optional).
Cheesy factor (1 no cheese, 10 all cheese): 0
Dummy Factor (1 easiest, 10 hardest): 1
Time Factor (1 shortest, 10 longest): done in slow cooker so I guess 10??
Buffalo Chicken Lettuce Wraps
Head of iceberg lettuce
4 boneless, skinless chicken breasts
1 celery stalk, cut into 4 pieces
1 celery stalk, finely chopped
Buffalo Sauce
1 cup chicken stock
Salt/Pepper
Ranch dressing (optional)
Salsa (optional)
Season chicken breast with salt and pepper. Place chicken breast, 4 celery pieces, and chicken stock into slow cooker. Cook on low for 8-10 hours or high for 4-6 hours. When cooked, shred the chicken in the crock pot, with liquid, continually adding buffalo sauce until desired buffalo taste. Serve shredded chicken in lettuce wraps, topping with additional buffalo sauce, chopped celery, ranch or salsa (all optional).
Carne Asada Style Tacos
Cheesy Factor (1 no cheese, 10 all cheese): you can't have tacos without cheese
Dummy Factor (1 easiest, 10 hardest): 3
Time Factor (1 shortest, 10 longest): excluding marinating time, 2
Carne Asada Style Tacos
1.5-3 lbs flank steak
1/3 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, minced
2 limes, juiced
1/2 cup olive oil
1 tsp salt
2 tsp pepper
1 tsp garlic powder
1 tsp chili powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp paprika
Lay the flank steak in a large baking dish. In medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of 2 limes, and olive oil. Season with salt, pepper, garlic powder, chili powder, oregano, cumin, and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides, cover, and marinate in refrigerator for 2-8 hours.
Heat 1 Tbl of olive oil or vegetable oil in a skillet over medium-high heat. Cut the marinated flank steak into small cubes or strips. Cook, stirring constantly, until cooked through and most of liquid has evaporated.
Serve meat with warm tortillas, and chopped white onion, cilantro, lime juice, shredded cheese and salsa (optional).
Dummy Factor (1 easiest, 10 hardest): 3
Time Factor (1 shortest, 10 longest): excluding marinating time, 2
Carne Asada Style Tacos
1.5-3 lbs flank steak
1/3 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, minced
2 limes, juiced
1/2 cup olive oil
1 tsp salt
2 tsp pepper
1 tsp garlic powder
1 tsp chili powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp paprika
Lay the flank steak in a large baking dish. In medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of 2 limes, and olive oil. Season with salt, pepper, garlic powder, chili powder, oregano, cumin, and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides, cover, and marinate in refrigerator for 2-8 hours.
Heat 1 Tbl of olive oil or vegetable oil in a skillet over medium-high heat. Cut the marinated flank steak into small cubes or strips. Cook, stirring constantly, until cooked through and most of liquid has evaporated.
Serve meat with warm tortillas, and chopped white onion, cilantro, lime juice, shredded cheese and salsa (optional).
Chicken Gravy
I realize it has been approximately 7 months since my last post. But that doesn't mean I haven't been cooking. I had a baby! Give me a break!
And I also realize that chicken gravy isn't the most exciting post for my first one in 7 months but hey, it was the first one that came to mind.
Cheesy Factor (1 no cheese, 10 all cheese): no queso for you
Dummy Factor (1 easiest, 10 hardest): 1
Time Factor (1 shortest, 10 longest): 1
Chicken Gravy
2 cups of chicken stock
3 Tbl cornstarch
1 tsp poultry seasoning
Salt/Pepper
Bring chicken stock to boil. Dissolve cornstarch in small amount of cold water and add to chicken stock. Season to taste with poultry seasoning, salt and pepper, and cook until thickened.
And I also realize that chicken gravy isn't the most exciting post for my first one in 7 months but hey, it was the first one that came to mind.
Cheesy Factor (1 no cheese, 10 all cheese): no queso for you
Dummy Factor (1 easiest, 10 hardest): 1
Time Factor (1 shortest, 10 longest): 1
Chicken Gravy
2 cups of chicken stock
3 Tbl cornstarch
1 tsp poultry seasoning
Salt/Pepper
Bring chicken stock to boil. Dissolve cornstarch in small amount of cold water and add to chicken stock. Season to taste with poultry seasoning, salt and pepper, and cook until thickened.
Tuesday, April 17, 2012
Blackened Fish with Garlic Lime Butter
You can use any fish with this recipe, but I used Mahi Mahi, and it was delicious. Tilapia would be a good, cost effective option as well.
.JPG)
Cheesy Factor (1 no cheese, 10 all cheese): 1
Time Factor (1 shortest, 10 longest): 3
Dummy Factor (1 easiest, 10 hardest): 3
Servings made: 2
Blackened Fish with Garlic Lime Butter
1 Tbsp paprika
1/2 Tbsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne
3/4 tsp black pepper
1/2 tsp dried thyme or dried oregano
2 Tbsp butter, softened to room temperature
2 Tbsp fresh cilantro, chopped
2 cloves garlic, finely minced
1 tsp lime zest
juice from 1 lime
1 Tbsp canola oil
2 Mahi Mahi/Tilapia/fish fillets
Combine paprika, salt, onion powder, garlic powder, cayenne, black pepper, and dried thyme in a small bowl and mix together. This is your blackening spice. In a separate small bowl, combine butter, cilantro, garlic, lime zest, lime juice and mix well until blended. Set aside. Rub fish fillets all over with the blackening spice. Heat canola oil in a large skillet or pan over high heat (yes, high). Wen the oil in the pan lightly smokes, add the fish to pan and do not move or touch for 4-5 minutes, until the spice rub on the cooked side becomes dark and crusty. Then, flip fish over and cook an additional 2-3 minutes, until fish flakes easily (or desired doneness). Remove from heat and transfer fish to serving plates and immediately top with a dollop of the garlic lime butter.
You obviously don't have to use the lime butter, but I highly recommend it. I actually want to eat it with a spoon. Or on everything I make. It's delicious. Oh, and it doesn't matter whether you have skin on your fish or not. If you do, just make sure you are cooking the flesh side first, then finish with the skin side down.
.JPG)
Cheesy Factor (1 no cheese, 10 all cheese): 1
Time Factor (1 shortest, 10 longest): 3
Dummy Factor (1 easiest, 10 hardest): 3
Servings made: 2
Blackened Fish with Garlic Lime Butter
1 Tbsp paprika
1/2 Tbsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne
3/4 tsp black pepper
1/2 tsp dried thyme or dried oregano
2 Tbsp butter, softened to room temperature
2 Tbsp fresh cilantro, chopped
2 cloves garlic, finely minced
1 tsp lime zest
juice from 1 lime
1 Tbsp canola oil
2 Mahi Mahi/Tilapia/fish fillets
Combine paprika, salt, onion powder, garlic powder, cayenne, black pepper, and dried thyme in a small bowl and mix together. This is your blackening spice. In a separate small bowl, combine butter, cilantro, garlic, lime zest, lime juice and mix well until blended. Set aside. Rub fish fillets all over with the blackening spice. Heat canola oil in a large skillet or pan over high heat (yes, high). Wen the oil in the pan lightly smokes, add the fish to pan and do not move or touch for 4-5 minutes, until the spice rub on the cooked side becomes dark and crusty. Then, flip fish over and cook an additional 2-3 minutes, until fish flakes easily (or desired doneness). Remove from heat and transfer fish to serving plates and immediately top with a dollop of the garlic lime butter.
You obviously don't have to use the lime butter, but I highly recommend it. I actually want to eat it with a spoon. Or on everything I make. It's delicious. Oh, and it doesn't matter whether you have skin on your fish or not. If you do, just make sure you are cooking the flesh side first, then finish with the skin side down.
Roasted Brussel Sprouts
I remember thinking when I was little that brussel sprouts were gross. I don't even think that I had even tried them. Guess what? They aren't gross at all! They are delicious!
.JPG)
Cheesy Factor (1 no cheese, 10 all cheese): 1
Dummy Factor (1 easiest, 10 hardest): 1
Time Factor (1 shortest, 10 longest): 2
Servings made: 2-4
Roasted Brussel Sprouts
Olive oil
Salt and Pepper
12-14 small brussel sprouts, end cut off, and halved (quartered if using larger sprouts)
Preheat oven to 450 deg. In a mixing bowl, add sprouts (including any leaves that made have come unattached, but excluding stem ends cut off), drizzle with olive oil, and season heavily with salt and pepper. Toss to coat. Spread sprouts out in even layer on baking sheet and cook in oven for 12 minutes.
Yup, that's it. And the burnt crispy leaves that fall off? Those are the best part!!! Or at least my favorite part anyway.
.JPG)
Cheesy Factor (1 no cheese, 10 all cheese): 1
Dummy Factor (1 easiest, 10 hardest): 1
Time Factor (1 shortest, 10 longest): 2
Servings made: 2-4
Roasted Brussel Sprouts
Olive oil
Salt and Pepper
12-14 small brussel sprouts, end cut off, and halved (quartered if using larger sprouts)
Preheat oven to 450 deg. In a mixing bowl, add sprouts (including any leaves that made have come unattached, but excluding stem ends cut off), drizzle with olive oil, and season heavily with salt and pepper. Toss to coat. Spread sprouts out in even layer on baking sheet and cook in oven for 12 minutes.
Yup, that's it. And the burnt crispy leaves that fall off? Those are the best part!!! Or at least my favorite part anyway.
Monday, April 16, 2012
Roasted Zucchini with Ricotta
Baby update: just started our third trimester! Woohoo! I'm feeling large and in-charge! Knock on wood, everything has been going great so far and let's hope that the next 3 months continue on that path. The little guy is stirring up a storm in my giant belly. I swear he's dancing or kick-boxing in there, but it doesn't hurt. Most of the time.
I have a new found love for food. Yes, I have always been a foodie and loved food more than anything, however, now I REALLY love food. My senses are heightened and everything sounds, smells, and tastes so good. It has definitely renewed my passion for cooking, which has been great!
This recipe is from Food and Wine. I have their 2011 cookbook, and this recipe has a picture (below), which is how it caught my eye. It's very simple, and the ricotta cheese is such a nice refreshing component to a veggie dish with a little heat to it! Enjoy!
Cheesy Factor (1 no cheese, 10 all cheese): 5
Dummy Factor (1 easiest, 10 hardest): 1
Time Factor (1 shortest, 10 longest): 3
Servings made: 4
Roasted Zucchini with Ricotta
4 medium zucchini, cut into 1/2 inch dice
1 Tbl olive oil (EVOO), plus a little for drizzling
Salt and Pepper
1 tsp crushed red pepper
1/2 tsp cumin seeds (or ground cumin if that's all you have)
1/2 tsp fennel seeds
1 tsp fresh lemon juice
Fresh ricotta cheese (non-fat, part skim, whole....your choice), for serving
Preheat oven to 450 deg. In a bowl, add zucchini, olive oil, and toss to coat. Spread out zucchini on a baking sheet, and season with salt and pepper. Roast for 18 minutes (should get slightly browned along the edges). After 18 minutes, pull-out of oven and sprinkle with red pepper, cumin, and fennel seeds (you may not need to use all the seasoning mix made, so eye-ball it). Put back into oven and roast until fragrant, about 2 more minutes. Remove from oven, toss with lemon juice, and season with salt. Drizzle with olive oil (if needed), and dollop with ricotta cheese to serve.
No real hints on this, as it's pretty straightforward. Other than, you more than likely will not use the entire seasoning mix that you made, and if you do, your mouth will be on fire.
Oh, in case you were curious, Food and Wine recommends pairing this with a "minerally complex Sauvignon Blanc".
I have a new found love for food. Yes, I have always been a foodie and loved food more than anything, however, now I REALLY love food. My senses are heightened and everything sounds, smells, and tastes so good. It has definitely renewed my passion for cooking, which has been great!
This recipe is from Food and Wine. I have their 2011 cookbook, and this recipe has a picture (below), which is how it caught my eye. It's very simple, and the ricotta cheese is such a nice refreshing component to a veggie dish with a little heat to it! Enjoy!
Cheesy Factor (1 no cheese, 10 all cheese): 5
Dummy Factor (1 easiest, 10 hardest): 1
Time Factor (1 shortest, 10 longest): 3
Servings made: 4
Roasted Zucchini with Ricotta
4 medium zucchini, cut into 1/2 inch dice
1 Tbl olive oil (EVOO), plus a little for drizzling
Salt and Pepper
1 tsp crushed red pepper
1/2 tsp cumin seeds (or ground cumin if that's all you have)
1/2 tsp fennel seeds
1 tsp fresh lemon juice
Fresh ricotta cheese (non-fat, part skim, whole....your choice), for serving
Preheat oven to 450 deg. In a bowl, add zucchini, olive oil, and toss to coat. Spread out zucchini on a baking sheet, and season with salt and pepper. Roast for 18 minutes (should get slightly browned along the edges). After 18 minutes, pull-out of oven and sprinkle with red pepper, cumin, and fennel seeds (you may not need to use all the seasoning mix made, so eye-ball it). Put back into oven and roast until fragrant, about 2 more minutes. Remove from oven, toss with lemon juice, and season with salt. Drizzle with olive oil (if needed), and dollop with ricotta cheese to serve.
No real hints on this, as it's pretty straightforward. Other than, you more than likely will not use the entire seasoning mix that you made, and if you do, your mouth will be on fire.
Oh, in case you were curious, Food and Wine recommends pairing this with a "minerally complex Sauvignon Blanc".
Wednesday, April 11, 2012
Tzatziki Sauce
This is another easy condiment to make yourself. I think it has many other variations (yogurt sauce, cucumber sauce, etc.) And it's light and refreshing. I, of course, served it with chicken kabobs, but not before I was dipping carrots in it while cooking!
Cheesy Factor (1 no cheese, 10 all cheese): 0
Time Factor (1 shortest, 10 longest): 1
Dummy Factor (1 easiest, 10 hardest): 1
Servings: 10-12
Tzatziki Sauce
8 oz plain yogurt
2 Tbl olive oil
1 Tbl lemon juice
1/2 tsp salt
1/2 tsp pepper
1 Tbl fresh dill, chopped
2-3 cloves garlic, pressed
Mix all ingredients in a bowl and blend well. Voila!
Notes:
- I didn't have 8 oz of yogurt on hand, I only had one of those individual yogurt servings, which is 6 ounces, so I used that and just didn't quite add the full amount of everything else, and it was delicious.
- If you don't have a garlic press, simply mince garlic fine, then sprinkle with a little salt, and using the flat portion of your knife, grind and smear the the garlic into a paste on your cutting board. Works just as good.
Cheesy Factor (1 no cheese, 10 all cheese): 0
Time Factor (1 shortest, 10 longest): 1
Dummy Factor (1 easiest, 10 hardest): 1
Servings: 10-12
Tzatziki Sauce
8 oz plain yogurt
2 Tbl olive oil
1 Tbl lemon juice
1/2 tsp salt
1/2 tsp pepper
1 Tbl fresh dill, chopped
2-3 cloves garlic, pressed
Mix all ingredients in a bowl and blend well. Voila!
Notes:
- I didn't have 8 oz of yogurt on hand, I only had one of those individual yogurt servings, which is 6 ounces, so I used that and just didn't quite add the full amount of everything else, and it was delicious.
- If you don't have a garlic press, simply mince garlic fine, then sprinkle with a little salt, and using the flat portion of your knife, grind and smear the the garlic into a paste on your cutting board. Works just as good.
Greek Dressing
I am always looking for a good Greek dressing recipe and I think I have found my favorite (and easiest, by the way). This is excellent on salads, or to use as a marinade or baste for chicken kabobs! I made chicken kabobs last night and simply brushed a little of this bad boy on before putting them on the grill and they were so succulent and delicious.
Cheesy Factor (1 no cheese, 10 all cheese): 0
Time Factor (1 shortest, 10 longest): 1
Dummy Factor (1 easiest, 10 hardest): 1- yes, even you can do it!
Servings: a lot. 10? 12?
Greek Dressing
1/3 cup and 1 Tbl olive oil
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
3/4 tsp pepper
3/4 tsp salt
3/4 tsp onion powder
3/4 tsp dijon mustard
1/2 cup and 2 tsp red wine vinegar
Mix all ingredients together in a bowl except vinegar. Then slowly whisk in vinegar. Store in tightly covered container at room temperature.
So easy!
Cheesy Factor (1 no cheese, 10 all cheese): 0
Time Factor (1 shortest, 10 longest): 1
Dummy Factor (1 easiest, 10 hardest): 1- yes, even you can do it!
Servings: a lot. 10? 12?
Greek Dressing
1/3 cup and 1 Tbl olive oil
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
3/4 tsp pepper
3/4 tsp salt
3/4 tsp onion powder
3/4 tsp dijon mustard
1/2 cup and 2 tsp red wine vinegar
Mix all ingredients together in a bowl except vinegar. Then slowly whisk in vinegar. Store in tightly covered container at room temperature.
So easy!
Tuesday, February 14, 2012
Eating Healthy for Two: Anytime Burritos
This burrito is a cross between a burrito I had at Sancho's Tacos and Las Barcas....
My most recent culinary adventures include taking classes at the Laguna Culinary Arts school. They were awesome! One of the many useful things I learned there was the term "mise en place", which means, "everything in place". This basically translates to a style of cooking where you prep everything before actually cooking (measure and chop all of your onions, garlic, etc.).
Because this burrito has so many cooked ingredients, we are going to do it mise en place.
Cheesy Factor (1 no cheese, 10 all cheese): cheese optional
Time Factor (1 shortest, 10 longest): 4-5
Dummy Factor (1 easiest, 10 hardest): 4
Anytime Healthy Burrito
(per burrito ingredients)
1 burrito tortilla (whole wheat or multi-grain if possible)
4-6 ounces boneless, skinless chicken breast
baby spinach leaves, 2 handfuls, sauteed
1 slice vidalia or sweet onion, quartered, sauteed
2-3 mushrooms, sliced, sauteed
1-2 egg whites, scrambled
wild or brown rice mixture, cooked per instructions
pepper jack cheese (optional)
pico de gallo
avocado, sliced
butter
cumin
salt and pepper
green enchilada sauce (optional)
EVOO
Season your chicken with salt, pepper, and cumin. Drizzle olive oil in pan (until barely coated), and heat to medium on stove. Add chicken breast. Allow chicken to cook in pan until about 70% cooked through before turning over. Once you turn over, cook second side until cooked through. Remove chicken from pan and allow to sit on cutting board for 1-2 minutes, then chop into small pieces.
In separate pan, melt butter and saute onions and mushrooms. When about 75% done, add spinach and saute in same pan.
Cook rice as directed. Scramble egg whites.
Heat tortilla in microwave or on stove. Arrange burrito as follows: cheese, rice, spinach/onions/mushrooms, egg whites, chicken, and pico de gallo. Smear avocado along one side of burrito, then wrap it all up and serve with green sauce for dipping.
Such a yummy burrito! And although it sounds kind of bland at first, its actually really flavorful. And it is full of protein. Great for breakfast, lunch or dinner.
My most recent culinary adventures include taking classes at the Laguna Culinary Arts school. They were awesome! One of the many useful things I learned there was the term "mise en place", which means, "everything in place". This basically translates to a style of cooking where you prep everything before actually cooking (measure and chop all of your onions, garlic, etc.).
Because this burrito has so many cooked ingredients, we are going to do it mise en place.
Cheesy Factor (1 no cheese, 10 all cheese): cheese optional
Time Factor (1 shortest, 10 longest): 4-5
Dummy Factor (1 easiest, 10 hardest): 4
Anytime Healthy Burrito
(per burrito ingredients)
1 burrito tortilla (whole wheat or multi-grain if possible)
4-6 ounces boneless, skinless chicken breast
baby spinach leaves, 2 handfuls, sauteed
1 slice vidalia or sweet onion, quartered, sauteed
2-3 mushrooms, sliced, sauteed
1-2 egg whites, scrambled
wild or brown rice mixture, cooked per instructions
pepper jack cheese (optional)
pico de gallo
avocado, sliced
butter
cumin
salt and pepper
green enchilada sauce (optional)
EVOO
Season your chicken with salt, pepper, and cumin. Drizzle olive oil in pan (until barely coated), and heat to medium on stove. Add chicken breast. Allow chicken to cook in pan until about 70% cooked through before turning over. Once you turn over, cook second side until cooked through. Remove chicken from pan and allow to sit on cutting board for 1-2 minutes, then chop into small pieces.
In separate pan, melt butter and saute onions and mushrooms. When about 75% done, add spinach and saute in same pan.
Cook rice as directed. Scramble egg whites.
Heat tortilla in microwave or on stove. Arrange burrito as follows: cheese, rice, spinach/onions/mushrooms, egg whites, chicken, and pico de gallo. Smear avocado along one side of burrito, then wrap it all up and serve with green sauce for dipping.
Such a yummy burrito! And although it sounds kind of bland at first, its actually really flavorful. And it is full of protein. Great for breakfast, lunch or dinner.
Monday, February 6, 2012
Random thoughts of food and baby M
I know this is a cooking blog, but sometimes I like to ramble my thoughts out:
I have had some new local foodie discoveries I want to share:
1) Sit Stay Cafe on 11th St. in Huntington Beach http://sitstaycafehb.com/
This place is awesome. My husband, as well as other friends, have been raving about it for years (I think it used to be called Enchanted? or something like it), but I had my first experience this weekend. It's a quaint coffee shop a few blocks from our house with a neat little patio/sitting area, wi-fi, dog bowl of water, and, most importantly..... dunh dunh dunh.....jalapeno cream cheese. OMG I had a breakfast bagel sandwich to die for (bacon, egg, and cheese, with jalapeno cream cheese, on a toasted everything bagel). YUM!
2) Breakfast burritos at Sancho's Tacos on 6th St. and PCH in HB
My most recent pregnancy craving has been breakfast burritos, so I am on a mission to find the best. And I think I may have done just that: the Flaco Burrito: egg whites, sauteed spinach, onions, and mushrooms, artichoke hearts, avocado... and I added chicken breast and pepper jack cheese. It was succulent. Very large, but so good, that I found it very hard to stop eating after one half, which was huge. I recommend it with the green salsa. As Victoria Beckham says, it was "major".
Pregnancy stuff:
1) I have to brag because I feel so lucky, but I am having the best pregnancy so far. It's been so great! I have been so so lucky not to be sick or nauseous at all! Worst symptom in the beginning was just being tired, but once you realize you are going to be tired for the rest of your life, it's not so bad. My other symptoms are the weird ones no one talks about (probably because I don't think they are quite as common): nose bleeds, bleeding gums, round ligament pains....but other than that, just feeling awesome.
2) I have never really liked going to the doctor, but now it's actually fun. Each month we get a nice little update on how our little one is doing. Baby is over 16 weeks and counting, and the size of an avocado, although it already feels like the size of a melon. Heartbeat is great, and no problems so far!
3) I like being a designated driver. It's fun. I hate feeling left out, and this way, I still get to be a part of the partying. I have this over whelming desire to go dancing. I made James promise to take me dancing soon, if we can find a place that is bumpin' at 9pm, when my night time energy is peaking. I am really happy that, for the most part, I feel like my normal, social, party self, just sober version. Ha!
4) The bump is fun to show off now. I know, I know, I need to take some pics to share, and promise to do soon.
Last but not least, I can't wait to go to Michigan this weekend and see the fam! So excited. Except for the fact that I have spent my last couple of days at the beach in 75 degree sun, and now I am traveling, on purpose, to 35 degree grey. Oh well, we will make the most of it!
xoxo
I have had some new local foodie discoveries I want to share:
1) Sit Stay Cafe on 11th St. in Huntington Beach http://sitstaycafehb.com/
This place is awesome. My husband, as well as other friends, have been raving about it for years (I think it used to be called Enchanted? or something like it), but I had my first experience this weekend. It's a quaint coffee shop a few blocks from our house with a neat little patio/sitting area, wi-fi, dog bowl of water, and, most importantly..... dunh dunh dunh.....jalapeno cream cheese. OMG I had a breakfast bagel sandwich to die for (bacon, egg, and cheese, with jalapeno cream cheese, on a toasted everything bagel). YUM!
2) Breakfast burritos at Sancho's Tacos on 6th St. and PCH in HB
My most recent pregnancy craving has been breakfast burritos, so I am on a mission to find the best. And I think I may have done just that: the Flaco Burrito: egg whites, sauteed spinach, onions, and mushrooms, artichoke hearts, avocado... and I added chicken breast and pepper jack cheese. It was succulent. Very large, but so good, that I found it very hard to stop eating after one half, which was huge. I recommend it with the green salsa. As Victoria Beckham says, it was "major".
Pregnancy stuff:
1) I have to brag because I feel so lucky, but I am having the best pregnancy so far. It's been so great! I have been so so lucky not to be sick or nauseous at all! Worst symptom in the beginning was just being tired, but once you realize you are going to be tired for the rest of your life, it's not so bad. My other symptoms are the weird ones no one talks about (probably because I don't think they are quite as common): nose bleeds, bleeding gums, round ligament pains....but other than that, just feeling awesome.
2) I have never really liked going to the doctor, but now it's actually fun. Each month we get a nice little update on how our little one is doing. Baby is over 16 weeks and counting, and the size of an avocado, although it already feels like the size of a melon. Heartbeat is great, and no problems so far!
3) I like being a designated driver. It's fun. I hate feeling left out, and this way, I still get to be a part of the partying. I have this over whelming desire to go dancing. I made James promise to take me dancing soon, if we can find a place that is bumpin' at 9pm, when my night time energy is peaking. I am really happy that, for the most part, I feel like my normal, social, party self, just sober version. Ha!
4) The bump is fun to show off now. I know, I know, I need to take some pics to share, and promise to do soon.
Last but not least, I can't wait to go to Michigan this weekend and see the fam! So excited. Except for the fact that I have spent my last couple of days at the beach in 75 degree sun, and now I am traveling, on purpose, to 35 degree grey. Oh well, we will make the most of it!
xoxo
No-fry Meatballs
I'm not going to post a recipe for the actual meatballs here, as everyone seems to have their own. But they are always a combination of meat (ground beef, lamb, turkey, or veal, or a combination), breadcrumbs, garlic, eggs, milk, spices.
Instead of frying your meatballs, here is a trick I learned that keeps them super super moist and delicious:
After you form your meatballs into balls (think slightly larger than a golf ball), in a medium sauce pan, heat up your favorite tomato sauce (mine is in this blog), to a simmer. Place your meatballs in the sauce, and cook in the sauce for 20 minutes or so (longer for larger meatballs). They are amazing!
Tip of the day (learned the hard way): make sure you have enough sauce to cover the meatballs, but also make sure you have a big enough pan to keep the sauce from splattering all over your range top. Lesson learned!
Instead of frying your meatballs, here is a trick I learned that keeps them super super moist and delicious:
After you form your meatballs into balls (think slightly larger than a golf ball), in a medium sauce pan, heat up your favorite tomato sauce (mine is in this blog), to a simmer. Place your meatballs in the sauce, and cook in the sauce for 20 minutes or so (longer for larger meatballs). They are amazing!
Tip of the day (learned the hard way): make sure you have enough sauce to cover the meatballs, but also make sure you have a big enough pan to keep the sauce from splattering all over your range top. Lesson learned!
Thursday, January 5, 2012
Roasted Broccoli
I think I already posted by broiled broccoli recipe, and I thought that was my favorite. But nooooo, this is now my favorite. It's super easy and really delicious and a good way to get your greens!
Cheesy Factor (1 no cheese, 10 all cheese): cheese optional
Time Factor (1 shortest, 10 longest): 1
Dummy Factor (1 easiest, 10 hardest): 1
Roasted Broccoli
Broccoli (you decide your per serving size)
Olive Oil
Salt and Pepper
Parmasean Cheese (optional)
Preheat oven to 450 deg. In mixing bowl, add broccoli, drizzle with olive oil, season with salt and pepper and toss to coat (you can add more olive oil, S&P as necessary). Spread broccoli out onto baking sheet in one even layer, and place in oven. Cook for 12 minutes. Remove from oven and sprinkle with Parmesean cheese (optional). Serve immediately.
Don't be afraid of the olive oil and salt and pepper. You want the broccoli to stay moist while roasting.
Subscribe to:
Posts (Atom)