Skipped a week there - my grandmother passed away last Friday and the week was all messed up with an impromtu trip to PA. Back to normal, whatever that is...
Saturday 1/15 - Fontina Ham Stromboli
Sunday 1/16 - Gorgonzola, Spinach & Cheddar Chicken similar to this recipe
Monday 1/17 - Slow-Cooker Barbecue-Beef Sandwiches
Tuesday 1/18 - Adam's on his own - IMA
Wednesday 1/19 - Crispy Fish with Lemon-Dill Sauce
Thursday 1/20 - Smoky Pan-Grilled Pork Chops
Friday 1/21 - Cheesy Meat Loaf Minis
This Week's Dessert:
Peanut Butter Rice Krispie Treats to use up some Cocoa Krispies. They're really awful by themselves. I'm definitely a Cocoa Pebbles kind of girl.
Saturday, January 15, 2011
Friday, January 07, 2011
Peanut Butter Browne Trifle
From Taste of Home
Ingredients:
1 fudge brownie mix (13-inch x 9-inch pan size)
1 package (10 ounces) Peanut Butter Baking Chips
2 packages (13 ounces each) miniature peanut butter cups
4 cups cold 2% milk
2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
3 cartons (8 ounces each) frozen whipped topping, thawed
Directions:
Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces.
Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping.
Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.
Comments:
Trifles are the perfect fake-out. They look impressive, but they're totally easy. I took this to our bell party and everyone oohed and aahed and wanted the recipe. It's really good. Trust me on this one. And now they make these tiny peanut butter cups perfect for this dish!
Ingredients:
1 fudge brownie mix (13-inch x 9-inch pan size)
1 package (10 ounces) Peanut Butter Baking Chips
2 packages (13 ounces each) miniature peanut butter cups
4 cups cold 2% milk
2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
3 cartons (8 ounces each) frozen whipped topping, thawed
Directions:
Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces.
Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping.
Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.
Comments:
Trifles are the perfect fake-out. They look impressive, but they're totally easy. I took this to our bell party and everyone oohed and aahed and wanted the recipe. It's really good. Trust me on this one. And now they make these tiny peanut butter cups perfect for this dish!
Hearty Backyard Burgers
From Taste of Home
Ingredients:
1/2 cup finely chopped onion
1/4 cup beer or nonalcoholic beer
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds lean ground beef
6 rye rolls or whole wheat hamburger buns, split
6 lettuce leaves
12 tomato slices
Directions:
In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into six patties.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Cover and grill over medium-high heat or broil 4 in. from the grill for 4-5 minutes on each side or until a meat thermometer reads 160° and juices run clear.
Serve on rolls with lettuce and tomato slices.
Comments:
I totally screwed these up. Forgot the beer! How could I forget the beer! Oh well, still a tasty burger.
Ingredients:
1/2 cup finely chopped onion
1/4 cup beer or nonalcoholic beer
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds lean ground beef
6 rye rolls or whole wheat hamburger buns, split
6 lettuce leaves
12 tomato slices
Directions:
In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into six patties.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Cover and grill over medium-high heat or broil 4 in. from the grill for 4-5 minutes on each side or until a meat thermometer reads 160° and juices run clear.
Serve on rolls with lettuce and tomato slices.
Comments:
I totally screwed these up. Forgot the beer! How could I forget the beer! Oh well, still a tasty burger.
Kung Pao Chicken
From Cooking Light
Ingredients:
2 tablespoons dark sesame oil
1 cup chopped onion
2 garlic cloves, minced
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
3/4 cup water
3 tablespoons lower-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon brown sugar
1/2 teaspoon bottled minced ginger
1 to 1 1/2 teaspoons crushed red pepper
1 cup thinly sliced red bell pepper (about 1 large pepper)
1 cup snow peas, trimmed
2 tablespoons chopped unsalted, dry-roasted peanuts
Directions:
1. Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add garlic; sauté 30 seconds, stirring constantly. Add chicken; sauté 3 minutes or until chicken begins to brown.
2. Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves. Add water mixture to pan; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens. Sprinkle with nuts.
Comments:
This was pretty good. I used a green pepper instead of red because I had half of one sitting in the fridge from something else. I think I might have overdone it on the red pepper flakes because it was a little spicy. I had the leftovers over rice for dinner the next day.
Ingredients:
2 tablespoons dark sesame oil
1 cup chopped onion
2 garlic cloves, minced
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
3/4 cup water
3 tablespoons lower-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon brown sugar
1/2 teaspoon bottled minced ginger
1 to 1 1/2 teaspoons crushed red pepper
1 cup thinly sliced red bell pepper (about 1 large pepper)
1 cup snow peas, trimmed
2 tablespoons chopped unsalted, dry-roasted peanuts
Directions:
1. Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add garlic; sauté 30 seconds, stirring constantly. Add chicken; sauté 3 minutes or until chicken begins to brown.
2. Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves. Add water mixture to pan; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens. Sprinkle with nuts.
Comments:
This was pretty good. I used a green pepper instead of red because I had half of one sitting in the fridge from something else. I think I might have overdone it on the red pepper flakes because it was a little spicy. I had the leftovers over rice for dinner the next day.
Broiled Tilapia Gyros
From Cooking Light
Ingredients:
Fish:
1 1/2 pounds tilapia fillets
1 1/2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
Cooking spray
Tzatziki:
3/4 cup plain 2% reduced-fat Greek yogurt
2 teaspoons chopped fresh dill
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 garlic cloves, minced
Remaining ingredients:
4 (2.75-ounce) Mediterranean-style wheat flatbreads (such as Toufayan)
1/2 cup vertically sliced red onion (about 1/2 small onion)
1 ripe avocado, peeled and cut into 12 thin slices
1 medium tomato, thinly sliced
1/2 small English cucumber, thinly sliced (about 1/2 cup)
Directions:
1. Preheat broiler.
2. To prepare fish, brush fish with oil; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Place fish on a broiler pan coated with cooking spray. Broil 6 minutes or until fish flakes easily when tested with a fork or desired degree of doneness.
3. To prepare tzatziki, combine yogurt and next 5 ingredients (through garlic) in a food processor or blender; pulse until smooth.
4. Spread 2 tablespoons tzatziki in the center of each flatbread. Divide fish evenly among flatbreads. Top each serving with 2 tablespoons onion, 3 avocado slices, 2 tomato slices, and about 6 cucumber slices; fold in half.
Comments:
A couple steps, but overall not too hard. I left some stuff out, but it seemed to be ok. Of course, I don't know firsthand, but Adam didn't complain!
Ingredients:
Fish:
1 1/2 pounds tilapia fillets
1 1/2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
Cooking spray
Tzatziki:
3/4 cup plain 2% reduced-fat Greek yogurt
2 teaspoons chopped fresh dill
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 garlic cloves, minced
Remaining ingredients:
4 (2.75-ounce) Mediterranean-style wheat flatbreads (such as Toufayan)
1/2 cup vertically sliced red onion (about 1/2 small onion)
1 ripe avocado, peeled and cut into 12 thin slices
1 medium tomato, thinly sliced
1/2 small English cucumber, thinly sliced (about 1/2 cup)
Directions:
1. Preheat broiler.
2. To prepare fish, brush fish with oil; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Place fish on a broiler pan coated with cooking spray. Broil 6 minutes or until fish flakes easily when tested with a fork or desired degree of doneness.
3. To prepare tzatziki, combine yogurt and next 5 ingredients (through garlic) in a food processor or blender; pulse until smooth.
4. Spread 2 tablespoons tzatziki in the center of each flatbread. Divide fish evenly among flatbreads. Top each serving with 2 tablespoons onion, 3 avocado slices, 2 tomato slices, and about 6 cucumber slices; fold in half.
Comments:
A couple steps, but overall not too hard. I left some stuff out, but it seemed to be ok. Of course, I don't know firsthand, but Adam didn't complain!
Saturday, January 01, 2011
Fruity Stuffed French Toast
From Everyday with Rachael Ray
Ingredients:
3 large eggs, beaten
1/2 cup milk
A couple drops pure vanilla extract
1/3 cup cream cheese, softened
1/3 cup raspberry or strawberry preserves
1 cup pure maple syrup
8 slices white bread
2 tablespoons butter
Directions:
1. In a wide, shallow bowl, whisk together the eggs, milk and vanilla and set near the stove. In a small bowl, mix together the cream cheese and preserves; set aside.
2. Ask a GH (grown-up helper) to warm the syrup in a small saucepan over low heat or in the microwave on high for 1 minute.
3. Spread the cream cheese mixture evenly over 4 bread slices. Top with the remaining 4 bread slices to make 4 sammies. Cut each sammy using a 4-inch heart-shaped cookie cutter. Snack on the crusts.
4. Have your GH melt the butter in a large nonstick skillet over medium heat. Dip the hearts in the egg mixture and, with the help of your GH, cook in the skillet, turning once with a spatula, until golden brown, about 3 minutes on each side. Serve the hearts with the warm syrup.
Comments:
Obviously I didn't need a grown-up helper and I skipped the cheesy heart-shaped bit. These were pretty good, although you'll notice the cream cheese didn't mix too well with the strawberry preserves. Kinda chunky. Kinda messy to eat too. But yummy.
Ingredients:
3 large eggs, beaten
1/2 cup milk
A couple drops pure vanilla extract
1/3 cup cream cheese, softened
1/3 cup raspberry or strawberry preserves
1 cup pure maple syrup
8 slices white bread
2 tablespoons butter
Directions:
1. In a wide, shallow bowl, whisk together the eggs, milk and vanilla and set near the stove. In a small bowl, mix together the cream cheese and preserves; set aside.
2. Ask a GH (grown-up helper) to warm the syrup in a small saucepan over low heat or in the microwave on high for 1 minute.
3. Spread the cream cheese mixture evenly over 4 bread slices. Top with the remaining 4 bread slices to make 4 sammies. Cut each sammy using a 4-inch heart-shaped cookie cutter. Snack on the crusts.
4. Have your GH melt the butter in a large nonstick skillet over medium heat. Dip the hearts in the egg mixture and, with the help of your GH, cook in the skillet, turning once with a spatula, until golden brown, about 3 minutes on each side. Serve the hearts with the warm syrup.
Comments:
Obviously I didn't need a grown-up helper and I skipped the cheesy heart-shaped bit. These were pretty good, although you'll notice the cream cheese didn't mix too well with the strawberry preserves. Kinda chunky. Kinda messy to eat too. But yummy.
Soy-Marinated Pork Chops
From Cooking Light
Ingredients:
4 boneless center-cut pork chops (about 6 oz. each), pounded to 1/2-inch thickness
1/4 cup soy sauce
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
1 tablespoon chopped fresh cilantro
3 scallions, white and light green parts, chopped
Directions:
1. Place pork chops, soy sauce, vinegar and oil in a large ziplock bag; seal. Turn bag several times to coat chops with marinade; refrigerate for 15 minutes.
2. Remove pork chops from bag; discard excess marinade. Warm a grill or grill pan to medium-high heat. Grill pork chops until cooked through, turning once, about 3 1/2 minutes per side. Transfer pork chops to a platter, sprinkle with cilantro and scallions, and serve.
Comments:
So easy. And I got to use the new grill pan I got for Christmas! Adam would have preferred a longer marination period, but I thought it was fine. I even ate my whole pork chop. Well, minus all the gross stuff from the edges.
Ingredients:
4 boneless center-cut pork chops (about 6 oz. each), pounded to 1/2-inch thickness
1/4 cup soy sauce
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
1 tablespoon chopped fresh cilantro
3 scallions, white and light green parts, chopped
Directions:
1. Place pork chops, soy sauce, vinegar and oil in a large ziplock bag; seal. Turn bag several times to coat chops with marinade; refrigerate for 15 minutes.
2. Remove pork chops from bag; discard excess marinade. Warm a grill or grill pan to medium-high heat. Grill pork chops until cooked through, turning once, about 3 1/2 minutes per side. Transfer pork chops to a platter, sprinkle with cilantro and scallions, and serve.
Comments:
So easy. And I got to use the new grill pan I got for Christmas! Adam would have preferred a longer marination period, but I thought it was fine. I even ate my whole pork chop. Well, minus all the gross stuff from the edges.
Weekly Menu 1/1 through 1/7
Saturday 1/1 - Grilling some brats. Go Badgers!
Sunday 1/2 - Broiled Tilapia Gyros
Monday 1/3 - Hand bell party @ Jane's house! I'm bringing this.
Tuesday 1/4 - Kung Pao Chicken
Wednesday 1/5 - Pizza - from the freezer - probably Hawaiian
Thursday 1/6 - Hearty Backyard Burgers
Friday 1/7 - Skillet Spaghetti
This Week's Dessert:
I anticipate there will be leftovers from the Peanut Butter Brownie Trifle I'm making for the bell party.
Sunday 1/2 - Broiled Tilapia Gyros
Monday 1/3 - Hand bell party @ Jane's house! I'm bringing this.
Tuesday 1/4 - Kung Pao Chicken
Wednesday 1/5 - Pizza - from the freezer - probably Hawaiian
Thursday 1/6 - Hearty Backyard Burgers
Friday 1/7 - Skillet Spaghetti
This Week's Dessert:
I anticipate there will be leftovers from the Peanut Butter Brownie Trifle I'm making for the bell party.
Monday, December 27, 2010
Apricot-Glazed Turkey Breast
From Taste of Home
Ingredients:
1/2 cup apricot preserves
1/4 cup balsamic vinegar
1/4 teaspoon pepper
Dash salt
1 bone-in turkey breast (5 pounds)
Directions:
Combine the preserves, vinegar, pepper and salt. Place turkey breast on a rack in a large shallow roasting pan.
Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a meat thermometer reads 170°, basting every 30 minutes with apricot mixture. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before slicing.
Comments:
My breast took about 2 hours and 20 minutes to get to 170. It always seems to take longer than the recipe tells me, no matter how much extra time I allot for it. Gah. Adam really liked the glaze. I don't eat the skin and it didn't really get into the meat that I noticed. Maybe I'll use this same glaze on some boneless, skinless chicken and see what happens.
Ingredients:
1/2 cup apricot preserves
1/4 cup balsamic vinegar
1/4 teaspoon pepper
Dash salt
1 bone-in turkey breast (5 pounds)
Directions:
Combine the preserves, vinegar, pepper and salt. Place turkey breast on a rack in a large shallow roasting pan.
Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a meat thermometer reads 170°, basting every 30 minutes with apricot mixture. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before slicing.
Comments:
My breast took about 2 hours and 20 minutes to get to 170. It always seems to take longer than the recipe tells me, no matter how much extra time I allot for it. Gah. Adam really liked the glaze. I don't eat the skin and it didn't really get into the meat that I noticed. Maybe I'll use this same glaze on some boneless, skinless chicken and see what happens.
Rice, Black Bean, and Corn Salad
From Weight Watchers New Complete Cookbook
Ingredients:
1 cup cold cooked brown rice
1/2 cup cooked corn kernals
1/2 green bell pepper, seeded and chopped
1 celery stalk, chopped
1/2 cup canned black beans, rinsed and drained
1/2 red onion, finely chopped
2 tbsp finely chopped cilantro
1/2 jalapeno pepper, seeded and minced
2 tbsp red-wine vinegar
1 1/2 tbsp lime juice
1 tbsp EVOO
1/4 tsp salt
Directions:
1. In a large bowl, combine the rice, corn, bell pepper, celery, beans, onion, cilantro, and jalapeno.
2. In a small bowl, whisk together the vinegar, lime juice, oil, and salt. Pour over the rice mixture and toss to coat. Refrigerate, covered, until the flavors are blended, at least 1 hour.
Serves 4. POINTS Value per serving: 2
Comments:
I really liked this. I had to skip the jalapeno since the ones I had in the fridge jumped the shark on me before I could make this. Adam wasn't too enthused - he thought it was weird that it was cold. I liked the mix of flavors and the crunch the pepper and celery added. Might try it with red pepper too to add some more color contrast. I'd also probably up the ratio of black beans - I love them and there didn't seem to be enough of them.
Ingredients:
1 cup cold cooked brown rice
1/2 cup cooked corn kernals
1/2 green bell pepper, seeded and chopped
1 celery stalk, chopped
1/2 cup canned black beans, rinsed and drained
1/2 red onion, finely chopped
2 tbsp finely chopped cilantro
1/2 jalapeno pepper, seeded and minced
2 tbsp red-wine vinegar
1 1/2 tbsp lime juice
1 tbsp EVOO
1/4 tsp salt
Directions:
1. In a large bowl, combine the rice, corn, bell pepper, celery, beans, onion, cilantro, and jalapeno.
2. In a small bowl, whisk together the vinegar, lime juice, oil, and salt. Pour over the rice mixture and toss to coat. Refrigerate, covered, until the flavors are blended, at least 1 hour.
Serves 4. POINTS Value per serving: 2
Comments:
I really liked this. I had to skip the jalapeno since the ones I had in the fridge jumped the shark on me before I could make this. Adam wasn't too enthused - he thought it was weird that it was cold. I liked the mix of flavors and the crunch the pepper and celery added. Might try it with red pepper too to add some more color contrast. I'd also probably up the ratio of black beans - I love them and there didn't seem to be enough of them.
Cornmeal-Crusted Catfish
From Rachael Ray 365: No Repeats #236
Ingredients:
2 tbsp EVOO
4 6-8oz catfish fillets
1 cup yellow cornmeal
salt & pepper
Directions:
Preheat the oven to 400 degrees.
Preheat a large oven-safe nonstick skillet over medium-high heat. Add the EVOO. Season the catfish with the salt and pepper and coat evenly and completely in the cornmeal. Add the coated fish to the hot skillet and sear for 2 minutes on each side, then transfer the skillet with the fish to the oven and continue to cook for 8-10 minutes, until the fish is firm to the touch and opaque.
Comments:
This is only half of the whole meal - Adam wasn't interested in the Green Rice Pilaf, which was fine with me because this fish "recipe" was ridiculously easy. I made myself a chicken breast on the George Foreman, but Adam said the fish was really good.
Ingredients:
2 tbsp EVOO
4 6-8oz catfish fillets
1 cup yellow cornmeal
salt & pepper
Directions:
Preheat the oven to 400 degrees.
Preheat a large oven-safe nonstick skillet over medium-high heat. Add the EVOO. Season the catfish with the salt and pepper and coat evenly and completely in the cornmeal. Add the coated fish to the hot skillet and sear for 2 minutes on each side, then transfer the skillet with the fish to the oven and continue to cook for 8-10 minutes, until the fish is firm to the touch and opaque.
Comments:
This is only half of the whole meal - Adam wasn't interested in the Green Rice Pilaf, which was fine with me because this fish "recipe" was ridiculously easy. I made myself a chicken breast on the George Foreman, but Adam said the fish was really good.
Saturday, December 25, 2010
Weekly Menu 12/25 through 12/31
Saturday 12/25 - Christmas with the Dodds family
Sunday 12/26 - Cornmeal-Crusted Catfish (from Rachael Ray's 365 book)
Monday 12/27 - Apricot-Glazed Turkey Breast
Tuesday 12/28 - Parmesan Gnocchi with Broccoli
Wednesday 12/29 - Soy-Marinated Pork Chops
Thursday 12/30 - Balsamic Steak au Poivre
Friday 12/31 - Stuffed French Toast
This Week's Dessert:
Last week of Christmas parties!
Sunday 12/26 - Cornmeal-Crusted Catfish (from Rachael Ray's 365 book)
Monday 12/27 - Apricot-Glazed Turkey Breast
Tuesday 12/28 - Parmesan Gnocchi with Broccoli
Wednesday 12/29 - Soy-Marinated Pork Chops
Thursday 12/30 - Balsamic Steak au Poivre
Friday 12/31 - Stuffed French Toast
This Week's Dessert:
Last week of Christmas parties!
Wednesday, December 22, 2010
Steak & New Potato Toss Recipe
From Taste of Home
Ingredients:
1 pound small red potatoes, scrubbed and cut into wedges
1-1/4 pounds beef top sirloin steak
3 cups fresh broccoli florets
1 medium sweet red pepper, chopped
VINAIGRETTE:
1/4 cup olive oil
2 tablespoons cider vinegar
2 green onions, thinly sliced
2 garlic cloves, minced
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/4 teaspoon pepper
Directions:
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
Meanwhile, grill steak, covered, over medium heat for 8-11 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before thinly slicing across the grain.
Place broccoli florets in a steamer basket. Place in a saucepan over 1 in. of water. Bring to a boil. Cover and steam for 2-3 minutes or until crisp-tender. In a small bowl, combine vinaigrette ingredients.
Drain broccoli and potatoes; place in a large bowl. Add beef and red pepper; drizzle with vinaigrette and toss to coat. Serve warm or cold.
Comments:
This was good. Adam thought the steak was overdone, which it probably was for him, but that's my fault because I can't stand meat that's red. The sauce is really light and complements the different elements of the dish.
Ingredients:
1 pound small red potatoes, scrubbed and cut into wedges
1-1/4 pounds beef top sirloin steak
3 cups fresh broccoli florets
1 medium sweet red pepper, chopped
VINAIGRETTE:
1/4 cup olive oil
2 tablespoons cider vinegar
2 green onions, thinly sliced
2 garlic cloves, minced
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/4 teaspoon pepper
Directions:
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
Meanwhile, grill steak, covered, over medium heat for 8-11 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before thinly slicing across the grain.
Place broccoli florets in a steamer basket. Place in a saucepan over 1 in. of water. Bring to a boil. Cover and steam for 2-3 minutes or until crisp-tender. In a small bowl, combine vinaigrette ingredients.
Drain broccoli and potatoes; place in a large bowl. Add beef and red pepper; drizzle with vinaigrette and toss to coat. Serve warm or cold.
Comments:
This was good. Adam thought the steak was overdone, which it probably was for him, but that's my fault because I can't stand meat that's red. The sauce is really light and complements the different elements of the dish.
Sunday, December 19, 2010
Spicy Chipotle Shrimp Salad
From Cooking Light
Ingredients:
1 1/2 pounds peeled and deveined large shrimp
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray
1/4 cup finely chopped celery
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
3 tablespoons canola mayonnaise
1 tablespoon chopped chipotle chile, canned in adobo sauce
2 teaspoons fresh lime juice
1/2 teaspoon ground cumin
8 Boston lettuce leaves
Directions:
1. Heat a grill pan over medium-high heat. Sprinkle shrimp with salt and black pepper. Coat pan with cooking spray. Add half of shrimp to pan; cook 2 minutes on each side or until done. Remove shrimp from pan; repeat procedure with remaining shrimp. Cool shrimp for 5 minutes.
2. Place shrimp in a medium bowl; stir in celery and next 6 ingredients (through cumin). Arrange 2 lettuce leaves on each of 4 plates; top each serving with 3/4 cup shrimp mixture.
Comments:
I left out the "salad" part - just served it plain, not in lettuce leaves. Also cooked the shrimp inside rather than grilling. I didn't eat this so I can't vouch for it, but Adam liked it.
Ingredients:
1 1/2 pounds peeled and deveined large shrimp
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray
1/4 cup finely chopped celery
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
3 tablespoons canola mayonnaise
1 tablespoon chopped chipotle chile, canned in adobo sauce
2 teaspoons fresh lime juice
1/2 teaspoon ground cumin
8 Boston lettuce leaves
Directions:
1. Heat a grill pan over medium-high heat. Sprinkle shrimp with salt and black pepper. Coat pan with cooking spray. Add half of shrimp to pan; cook 2 minutes on each side or until done. Remove shrimp from pan; repeat procedure with remaining shrimp. Cool shrimp for 5 minutes.
2. Place shrimp in a medium bowl; stir in celery and next 6 ingredients (through cumin). Arrange 2 lettuce leaves on each of 4 plates; top each serving with 3/4 cup shrimp mixture.
Comments:
I left out the "salad" part - just served it plain, not in lettuce leaves. Also cooked the shrimp inside rather than grilling. I didn't eat this so I can't vouch for it, but Adam liked it.
Chicken with Grapefruit-Butter Sauce
From Everyday with Rachael Ray
Ingredients:
2 pounds new potatoes, halved
2 tablespoons choopped parsley
2 tablespoons olive oil
4 skinless, boneless chicken breast halves (about 1-1/2 pounds)
Salt and pepper
4 scallions, green and white portions chopped separately
1/4 cup dry white wine
4 red grapefruits, 2 cut into segments, 2 juiced
1 stick (4 ounces) butter, cut into 8 pieces and chilled
Directions:
1. Place the potatoes in a large pot with enough salted water to cover and bring to a boil. Lower the heat and simmer until tender, about 15 minutes. Drain, return to the pot and toss with the parsley.
2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper and cook until browned, 5 to 8 minutes on each side; transfer to a plate.
3. Add the scallion whites to the skillet and cook, stirring, until softened, about 1 minute. Add the wine and grapefruit juice, scraping up any browned bits; bring to a boil and cook until reduced to 2 tablespoons, about 8 minutes. Remove from the heat and whisk in 1 piece of butter until smooth; repeat with the remaining 7 pieces. Stir in the grapefruit segments and scallion greens and season with salt and pepper. Serve over the chicken, alongside the potatoes.
Comments:
Eh. Not too impressed with this one. I thought it would be interesting but I probably won't make it again.
Ingredients:
2 pounds new potatoes, halved
2 tablespoons choopped parsley
2 tablespoons olive oil
4 skinless, boneless chicken breast halves (about 1-1/2 pounds)
Salt and pepper
4 scallions, green and white portions chopped separately
1/4 cup dry white wine
4 red grapefruits, 2 cut into segments, 2 juiced
1 stick (4 ounces) butter, cut into 8 pieces and chilled
Directions:
1. Place the potatoes in a large pot with enough salted water to cover and bring to a boil. Lower the heat and simmer until tender, about 15 minutes. Drain, return to the pot and toss with the parsley.
2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper and cook until browned, 5 to 8 minutes on each side; transfer to a plate.
3. Add the scallion whites to the skillet and cook, stirring, until softened, about 1 minute. Add the wine and grapefruit juice, scraping up any browned bits; bring to a boil and cook until reduced to 2 tablespoons, about 8 minutes. Remove from the heat and whisk in 1 piece of butter until smooth; repeat with the remaining 7 pieces. Stir in the grapefruit segments and scallion greens and season with salt and pepper. Serve over the chicken, alongside the potatoes.
Comments:
Eh. Not too impressed with this one. I thought it would be interesting but I probably won't make it again.
Weekly Menu 12/18 through 12/24
Saturday 12/18 - Apple, Cheddar, and Bacon Monte Cristos
Sunday 12/19 - Adam's on his own - I'm going to the ballet with a couple friends and we'll be going to dinner afterwards
Monday 12/20 - Pizza - whatever Adam chooses to make
Tuesday 12/21 - IMA Christmas Party
Wednesday 12/22 - Steak & New Potato Toss
Thursday 12/23 - Shrimp Newburg
Friday 12/24 - Christmas at Adam's parents' house. I'm bring the dessert.
This Week's Dessert:
None. Too many parties!
Sunday 12/19 - Adam's on his own - I'm going to the ballet with a couple friends and we'll be going to dinner afterwards
Monday 12/20 - Pizza - whatever Adam chooses to make
Tuesday 12/21 - IMA Christmas Party
Wednesday 12/22 - Steak & New Potato Toss
Thursday 12/23 - Shrimp Newburg
Friday 12/24 - Christmas at Adam's parents' house. I'm bring the dessert.
This Week's Dessert:
None. Too many parties!
Sunday, December 12, 2010
White Chocolate Tiramisu Trifle
From Everyday with Rachael Ray
Ingredients:
1/2 cup hot brewed espresso or strong coffee
2 tablespoons granulated sugar
2 tablespoons coffee liqueur, such as Kahlúa
Two 8-ounce containers mascarpone cheese
1/3 cup confectioners' sugar
1 teaspoon pure vanilla extract
1 pint heavy cream
One 12- to 13-ounce store-bought vanilla angel food cake
One 1 1/2-ounce piece white chocolate
Directions:
1. In a small bowl, stir together the espresso and granulated sugar until the sugar is dissolved. Stir in 1/4 cup water and the coffee liqueur.
2. Using an electric mixer with the whisk attachment, combine the mascarpone, confectioners’ sugar and vanilla at low speed. With the machine on, gradually pour in the cream, then turn the mixer up to medium speed and whip until thick and billowy but not stiff.
3. Invert the angel food cake onto a work surface. Using a large serrated knife, trim the brown crust off the top of the cake, then slice the cake horizontally into 3 layers. Place the widest layer cut side up in the bottom of a 7-inch-wide trifle bowl. Drizzle 1/4 cup of the coffee syrup evenly over the cake, then spoon 2 cups of the mascarpone mixture evenly on top. Finely grate one third of the white chocolate over the mascarpone. Repeat with the remaining ingredients to make 2 more layers. Cover the trifle and refrigerate for at least 4 hours or up to 2 days.
Comments:
I made this for our Christmas party. This was my first trifle attempt and I was excited! The angel food cake was a teensy bit too big for my trifle dish, but I made it work. I had some leftover mascarpone cream though. Darn... It turned out really well, I made it the day before and let it sit in the fridge overnight. It is so good!
Ingredients:
1/2 cup hot brewed espresso or strong coffee
2 tablespoons granulated sugar
2 tablespoons coffee liqueur, such as Kahlúa
Two 8-ounce containers mascarpone cheese
1/3 cup confectioners' sugar
1 teaspoon pure vanilla extract
1 pint heavy cream
One 12- to 13-ounce store-bought vanilla angel food cake
One 1 1/2-ounce piece white chocolate
Directions:
1. In a small bowl, stir together the espresso and granulated sugar until the sugar is dissolved. Stir in 1/4 cup water and the coffee liqueur.
2. Using an electric mixer with the whisk attachment, combine the mascarpone, confectioners’ sugar and vanilla at low speed. With the machine on, gradually pour in the cream, then turn the mixer up to medium speed and whip until thick and billowy but not stiff.
3. Invert the angel food cake onto a work surface. Using a large serrated knife, trim the brown crust off the top of the cake, then slice the cake horizontally into 3 layers. Place the widest layer cut side up in the bottom of a 7-inch-wide trifle bowl. Drizzle 1/4 cup of the coffee syrup evenly over the cake, then spoon 2 cups of the mascarpone mixture evenly on top. Finely grate one third of the white chocolate over the mascarpone. Repeat with the remaining ingredients to make 2 more layers. Cover the trifle and refrigerate for at least 4 hours or up to 2 days.
Comments:
I made this for our Christmas party. This was my first trifle attempt and I was excited! The angel food cake was a teensy bit too big for my trifle dish, but I made it work. I had some leftover mascarpone cream though. Darn... It turned out really well, I made it the day before and let it sit in the fridge overnight. It is so good!
Chicken Florentine Meatballs
From Taste of Home
Ingredients:
2 eggs, beaten
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon dried minced onion
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound ground chicken
Directions:
In a large bowl, combine the first eight ingredients. Crumble chicken over mixture and mix well. Shape into 1-1/2-in. balls.
Place meatballs on a rack in a shallow baking pan. Bake, uncovered, at 400° for 20-25 minutes or until no longer pink.
Comments:
I skipped the sauce and squash part of the recipe and just stuck with the meatballs. They were really good. I hesitate to use ground chicken because it always seems to be so mushy, but the breadcrumbs in this recipe really helped to hold everything together.
Ingredients:
2 eggs, beaten
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon dried minced onion
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound ground chicken
Directions:
In a large bowl, combine the first eight ingredients. Crumble chicken over mixture and mix well. Shape into 1-1/2-in. balls.
Place meatballs on a rack in a shallow baking pan. Bake, uncovered, at 400° for 20-25 minutes or until no longer pink.
Comments:
I skipped the sauce and squash part of the recipe and just stuck with the meatballs. They were really good. I hesitate to use ground chicken because it always seems to be so mushy, but the breadcrumbs in this recipe really helped to hold everything together.
Slow Cooker Chicken Continental
From allrecipes.com
Ingredients:
2 (8 ounce) jars dried beef
6 skinless, boneless chicken breast halves
1 cup sour cream
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup all-purpose flour
Directions:
Lightly grease slow cooker, and line with dried beef. Place 2 to 3 chicken breasts in the slow cooker. In a mixing bowl, stir together sour cream, soup, and flour; pour 1/2 of mixture over chicken. Layer with the dried beef and chicken breasts, and pour in the remaining sour cream mixture. Top with the remaining dried beef.
Cook in slow cooker on LOW for 8 hours, or on HIGH for 4 hours.
Comments:
I took the advice of some of the comments on the allrecipes site and used roast beef instead of dried beef. I also used cream of chicken since I don't like mushrooms. I think it turned out ok, but I don't know if I'd make it again. Didn't really wow me.
Ingredients:
2 (8 ounce) jars dried beef
6 skinless, boneless chicken breast halves
1 cup sour cream
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup all-purpose flour
Directions:
Lightly grease slow cooker, and line with dried beef. Place 2 to 3 chicken breasts in the slow cooker. In a mixing bowl, stir together sour cream, soup, and flour; pour 1/2 of mixture over chicken. Layer with the dried beef and chicken breasts, and pour in the remaining sour cream mixture. Top with the remaining dried beef.
Cook in slow cooker on LOW for 8 hours, or on HIGH for 4 hours.
Comments:
I took the advice of some of the comments on the allrecipes site and used roast beef instead of dried beef. I also used cream of chicken since I don't like mushrooms. I think it turned out ok, but I don't know if I'd make it again. Didn't really wow me.
Oven-Fried Fish Nuggets
From Taste of Home
Ingredients:
1/3 cup seasoned bread crumbs
1/3 cup crushed cornflakes
3 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds cod fillets, cut into 1-inch cubes
Butter-flavored cooking spray
Directions:
In a shallow bowl, combine the bread crumbs, cornflakes, Parmesan cheese, salt and pepper. Coat fish with butter-flavored spray, then roll in crumb mixture.
Place on a baking sheet coated with cooking spray. Bake at 375° for 15-20 minutes or until fish flakes easily with a fork.
Comments:
Very basic, simple recipe. They turned out well and I even ate them too!
Ingredients:
1/3 cup seasoned bread crumbs
1/3 cup crushed cornflakes
3 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds cod fillets, cut into 1-inch cubes
Butter-flavored cooking spray
Directions:
In a shallow bowl, combine the bread crumbs, cornflakes, Parmesan cheese, salt and pepper. Coat fish with butter-flavored spray, then roll in crumb mixture.
Place on a baking sheet coated with cooking spray. Bake at 375° for 15-20 minutes or until fish flakes easily with a fork.
Comments:
Very basic, simple recipe. They turned out well and I even ate them too!
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