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!
Wednesday, April 11, 2012
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.
Tuesday, December 27, 2011
Shrimp Cocktail
I just asked my husband, James, if he had taken a picture of the shrimp cocktail when I made it the other night. He told me that he didn't, but why did I want it. I explained that I was going to put the recipe on the blog and he said, "There's a recipe for shrimp cocktail???".....
I actually didn't realize that there was a "recipe" for shrimp cocktail either, until I wanted to make it the other night and I thought maybe I could find some spices and special things to put in the boiling water. And, boy, was I right! It makes all the difference in the world!
This recipe is from an amazing restaurant in Ann Arbor, Michigan called The Chop House (part of Main Street Ventures). It's so good. They make their own cocktail sauce, but I recommend buying the already made McCormick version of the HOT cocktail sauce.
Cheesy Factor (1 no cheese, 10 all cheese): 1
Time Factor (1 shortest, 10 longest): 2
Dummy Factor (1 easiest, 10 hardest): 1
Shrimp Cocktail
(Serves 4)
1.5 lbs shrimp, jumbo preferred (shell on, but cleaned and deveined if possible)
1 cup cocktail sauce
2 lemons (1 whole, 1 cut into wedges)
1 Tbs salt
1/2 cup onions, coarsely chopped
1 rib celery, coarsely chopped
1 Tbs peppercorn
2 bay leaves
Water
In a large pot, add water (enough to boil shrimp in), salt, onion, celery, peppercorn, and bay leaves. Cut one lemon in half and squeeze juice into pot. Bring to boil. While water is heating up, peel shrimp (if not done so already), leaving tail on. Drop shrimp into rapidly boiling water and stir. Cook shrimp for about 4 minutes. Drain and add shrimp into ice water immediately to stop the cooking process. If necessary, replace water with new ice water until shrimp are chilled. Serve on ice (optional) with cocktail sauce and lemon wedges.
Cocktail Sauce
3/4 cup tomato ketchup
3/4 cup chili sauce
1/4 cup prepared horseradish
2 tsp Worcestershire sauce
Juice from one small lemon
Dash of Tabasco sauce
Salt and pepper to taste
Mix all ingredients in bowl. Refrigerate in tightly covered container.
I actually didn't realize that there was a "recipe" for shrimp cocktail either, until I wanted to make it the other night and I thought maybe I could find some spices and special things to put in the boiling water. And, boy, was I right! It makes all the difference in the world!
This recipe is from an amazing restaurant in Ann Arbor, Michigan called The Chop House (part of Main Street Ventures). It's so good. They make their own cocktail sauce, but I recommend buying the already made McCormick version of the HOT cocktail sauce.
Cheesy Factor (1 no cheese, 10 all cheese): 1
Time Factor (1 shortest, 10 longest): 2
Dummy Factor (1 easiest, 10 hardest): 1
Shrimp Cocktail
(Serves 4)
1.5 lbs shrimp, jumbo preferred (shell on, but cleaned and deveined if possible)
1 cup cocktail sauce
2 lemons (1 whole, 1 cut into wedges)
1 Tbs salt
1/2 cup onions, coarsely chopped
1 rib celery, coarsely chopped
1 Tbs peppercorn
2 bay leaves
Water
In a large pot, add water (enough to boil shrimp in), salt, onion, celery, peppercorn, and bay leaves. Cut one lemon in half and squeeze juice into pot. Bring to boil. While water is heating up, peel shrimp (if not done so already), leaving tail on. Drop shrimp into rapidly boiling water and stir. Cook shrimp for about 4 minutes. Drain and add shrimp into ice water immediately to stop the cooking process. If necessary, replace water with new ice water until shrimp are chilled. Serve on ice (optional) with cocktail sauce and lemon wedges.
Cocktail Sauce
3/4 cup tomato ketchup
3/4 cup chili sauce
1/4 cup prepared horseradish
2 tsp Worcestershire sauce
Juice from one small lemon
Dash of Tabasco sauce
Salt and pepper to taste
Mix all ingredients in bowl. Refrigerate in tightly covered container.
Friday, December 23, 2011
Chocolate Chow Mein Cookies
These were a regular Christmas time treat in our house growing up. I never ate them, mind you, because I was afraid of them as a child. No reason why. Just was. But now, yum. They are "easy" so to speak: my mom shared the recipe with me, but I have added a few tricks to help out.
Cheesy Factor (1 no cheese, 10 all cheese): nada
Time Factor (1 shortest, 10 longest): pretty dang short
Dummy Factor (1 easiest, 10 hardest): took my twice, but now easy as pie :)
Chocolate Chow Mein Cookies
12 oz bag of semi-sweet chocolate chips
12 oz bag of butterscotch chips
12 oz bag/can of chow mein noodles
12 oz bag/can of roasted, salted peanuts (no skin)
Milk (optional)
In a large pot, add half of the chocolate chips and half of the butter scotch chips. Put pot over low heat and melt together, stirring from time to time to mix. When completely melted, add half of chow mein noodles, half of peanuts, and dash of milk to help stir. While mixing everything together, try and cover everything in the chocolate mixture as much as possible. While hot, take two spoons and form clumps of mixture onto wax paper to let cool. Repeat with second half of chips, chow mein, and peanuts. Allow to cool on wax paper, and cover to store.
A couple of notes here:
1) The chocolate needs to still be melted and hot while you are forming the cookies onto the wax paper, which is why I feel this better to do in batches. I actually did it in 4 batches, instead of 2.
2) Be careful not to burn chocolate.
3) Can be made without the peanuts.
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