First I have to tell you, I am NOT a ribs kinda gal. Usually too sweet and cloying in my mouth. 2nd. the inspiration was a recipe I got out of a family recipe book that one of my husband's cousins organized. I have NEVER met this woman in person but through facebook I have grown to LOVE her. She is funny, witty, endearing, sweet and just plain fun. I promised her that I would make her Cherry Cola Ribs. Credit where credit is due, I did follow her Cherry cola sauce recipe but kinda went my own way on the rub and the baking of the ribs. I used beef ribs and would change the rub a bit for pork. Someday, I'll do pork.
I had some fantastic ribs once many years ago when Jason was still at UCSD. Costco had some giant tea bags and he made a rub and placed those ribs on the bags. Heaven on earth. He, like me, didn't remember much more than that about those ribs. I have always wanted to duplicate them. Tonight Zach ate 9 ribs and raved about them the whole time. Granted, my hubby likes sweet so this was right up his alley. I ate the ribs without the sauce and they were perfect for me. Please don't misunderstand me, I think the sauce was spectacular but too sweet for me. Most likely, this sauce is perfect for the rest of the world. I just don't do sweet. I know there is something wrong with me. I admit it and have done penance for years.
What follows then is a marriage of sweet meets savory. It's a good union and one that will last through the ups and downs of fickle tastes.
I served this with a pea salad that I folded into a tri colored pasta. I made some corn on the cob and called it a meal!!!!! Oh so good.
Ingredients for the rub and cooking vapor
7 lbs of beef ribs
1 packet of peach instant tea mix makes 1 quart
1/4 cup Montreal Seasoning from Costco
1/4 cup onion flakes
2 TBSP of garlic powder
2 TBSP of onion powder
2 heaping TBSP of fresh ground pepper
2 tsp of cayenne pepper
2 jumbo onions peeled and cut in half
4 bay leaves
2 tsp dried oregano
2 cans of cherry cola
1 cup red wine
Ribs
1. In a mixing bowl mix the first 7 ingredients.
2. Pat the ribs dry with a paper towel and rub the mixture onto both sides of the ribs.
3. Place the onions cut side down in a roasting pan.
4. Put the coated ribs on the onions.
5. Add the last 4 ingredients to the edges of the pan w/o disturbing the ribs.
6. Cover your pan with heavy duty aluminum tightly sealed around the edge of the pan.
7. Bake for 4 hours at 250.
Cherry cola Sauce
3 cans cherry cola
2 cups cherry jam or preserves I used seedless Boysenberry
2/3 cups Dijon Horseradish Mustard
3 TBSP soy sauce
2 TBSP apple cider vinegar
1 TBSP Hot Pepper Sauce I used 2 heaping TBSP cayenne pepper
1. Boil the cherry cola until reduced to 1 1/2 cups.
2. Stir in the rest of the ingredients and cook on med. heat for 35 min. Stir occasionally.
3. Take off heat and let cool.
4. I did not BBQ my ribs. I just spooned about half of the sauce onto the ribs and placed the ribs back into the oven for about 20 min. without a cover.
5. I reheated the rest of the sauce and served at the table.
Made enough for 4 servings. 4 ribs each. Zach ate enough for 2 people. I was fine with 2 ribs.
Even the onions were amazingly delicious!
Monday, May 30, 2011
Saturday, May 28, 2011
Kinda Healthy Stuffed Zucchini
I think stuffed zucchini is a "comfort food." My mom made them as did Zach's mom. I think they were pretty popular in the 70's. My take is a nod to the moms who influenced my cooking. Of course, the recipe is all mine in that I just let my kitchen angels guide me as I remembered the next step. However, again I need to say that if it were not for my youngest child I would not be able replicate this recipe at a later date. Now it is here for anyone who wants to duplicate it.
I love to get an idea for a menu when I am at the store. I was at my favorite little produce store (North Park Produce) and saw the perfect stuffing zucchini; long and straight with no blemishes. I picked up 6. They were each about the size of my hand from middle finger to wrist. This menu tonight reminded me of Europe in particular France. I am not sure why. We did not eat anything I made tonight in any of the countries we visited. But it just screams French Bistro or at least little eatery on a corner tucked away in some side street. It is simple, filling, not fancy and very comforting.
I used a combo of ground meats because North Park Produce sells ground chicken, which I love and can't always find. I used a fatter ground round with it. (80% fat) 2 to 1 ratio. 2 lbs ground beef and 1lb ground chicken. Having said that I made up the whole batch with all the ingredients. I know later this will make a good meatloaf or hamburger patty or meatballs etc. I had plenty left over to freeze and make something else another day. I think the 2 to 1 is just about perfect for this recipe. I used parmesan cheese because they also sell wonderful cheeses at NPP. But any hard cheese would work though. The sauce I made is so embarrassingly simple I hesitate to disclose it but it is perfect in it's simplicity
I served this with a spinach, mushroom and herb fritata and a spinach/ tomato salad that I dressed with a lime, kosher salt, fresh ground pepper and EVOO.
Be comforted and enjoy.
Ingredients
6 zucchini (see above for size)
1 lb ground chicken
2 lbs ground beef
2 tsp ground garlic owder
3 tsp onion powder
1 tsp salt
1 tsp pepper
1/2 cup diced mushrooms
1 tsp crushed oregano
1 tsp crushed red pepper
1 tsp rosemary finely chopped
1/4 cup diced parsley
1 cup of bread crumbs
1 cup of parmesan cheese
Sauce
1 can of stewed tomatoes
1 small can of tomato sauce
1 large garlic clove
10 basil leaves
Garnish with basil and mint ribbons.
1. Bring a big pot of water to a boil. Carefully place zucchini in the water when it reaches a boil.
2. Boil for about 10 min. (Zucchini should be able to be easily pierced with the tip of a sharp knife.)
3. Drain and let cool for a bout 5 min.
4. Cut each zucchini in half the long way. Turn cut side down on a paper towel. Continue to cool.
5. With a teaspoon starting from the stem side scoop out the flesh from stem to tip. Be careful NOT to go through the skin. Save the fleshy stuff. Put it on some paper towel or in a colander to drain.
6. Turn cut side down again on the paper towels while you make the filling
Filling
7. In a large bowl, add all the ingredients except the zucchini.
8. Mix with your hands gently until all ingredients are incorporated.
9. Chop up the fleshy part of the zucchini that has drained and add it to the meat mixture.
10. On a baking sheet lined with foil place the zucchini.
11. Using a spoon fill each hollowed out part with the meat mixture. DO NOT PACK but fill generously. 12. Sprinkle with the cheese.
Sauce
13. Place 1 can of stewed tomatoes and one 6 ounce can of tomato sauce with 10 basil leaves, 1 clove of garlic and the green onion into a blender.
14. Pulse and pour onto the zucchini.
15. Bake at 350 for about 20 min. to 30 min. or until meat is cooked.
16. Garnish
I love to get an idea for a menu when I am at the store. I was at my favorite little produce store (North Park Produce) and saw the perfect stuffing zucchini; long and straight with no blemishes. I picked up 6. They were each about the size of my hand from middle finger to wrist. This menu tonight reminded me of Europe in particular France. I am not sure why. We did not eat anything I made tonight in any of the countries we visited. But it just screams French Bistro or at least little eatery on a corner tucked away in some side street. It is simple, filling, not fancy and very comforting.
I used a combo of ground meats because North Park Produce sells ground chicken, which I love and can't always find. I used a fatter ground round with it. (80% fat) 2 to 1 ratio. 2 lbs ground beef and 1lb ground chicken. Having said that I made up the whole batch with all the ingredients. I know later this will make a good meatloaf or hamburger patty or meatballs etc. I had plenty left over to freeze and make something else another day. I think the 2 to 1 is just about perfect for this recipe. I used parmesan cheese because they also sell wonderful cheeses at NPP. But any hard cheese would work though. The sauce I made is so embarrassingly simple I hesitate to disclose it but it is perfect in it's simplicity
I served this with a spinach, mushroom and herb fritata and a spinach/ tomato salad that I dressed with a lime, kosher salt, fresh ground pepper and EVOO.
Be comforted and enjoy.
Ingredients
6 zucchini (see above for size)
1 lb ground chicken
2 lbs ground beef
2 tsp ground garlic owder
3 tsp onion powder
1 tsp salt
1 tsp pepper
1/2 cup diced mushrooms
1 tsp crushed oregano
1 tsp crushed red pepper
1 tsp rosemary finely chopped
1/4 cup diced parsley
1 cup of bread crumbs
1 cup of parmesan cheese
Sauce
1 can of stewed tomatoes
1 small can of tomato sauce
1 large garlic clove
10 basil leaves
Garnish with basil and mint ribbons.
1. Bring a big pot of water to a boil. Carefully place zucchini in the water when it reaches a boil.
2. Boil for about 10 min. (Zucchini should be able to be easily pierced with the tip of a sharp knife.)
3. Drain and let cool for a bout 5 min.
4. Cut each zucchini in half the long way. Turn cut side down on a paper towel. Continue to cool.
5. With a teaspoon starting from the stem side scoop out the flesh from stem to tip. Be careful NOT to go through the skin. Save the fleshy stuff. Put it on some paper towel or in a colander to drain.
6. Turn cut side down again on the paper towels while you make the filling
Filling
7. In a large bowl, add all the ingredients except the zucchini.
8. Mix with your hands gently until all ingredients are incorporated.
9. Chop up the fleshy part of the zucchini that has drained and add it to the meat mixture.
10. On a baking sheet lined with foil place the zucchini.
11. Using a spoon fill each hollowed out part with the meat mixture. DO NOT PACK but fill generously. 12. Sprinkle with the cheese.
Sauce
13. Place 1 can of stewed tomatoes and one 6 ounce can of tomato sauce with 10 basil leaves, 1 clove of garlic and the green onion into a blender.
14. Pulse and pour onto the zucchini.
15. Bake at 350 for about 20 min. to 30 min. or until meat is cooked.
16. Garnish
Tuesday, May 24, 2011
Cauliflower Smash that tastes like mashed potatoes
I sometimes wonder why I bore so easily. I managed to stay married to the same guy for 37 years. Stayed in the same career for 36 (although I went up and down in grades and in and out of the classroom.) Furniture, wall color, dishes, glasses, garden flowers, all get dumped, tossed, changed, updated too often according to my husband.) And, when it comes to food, especially veggies, I just gotta mess with them. Now don't get me wrong, I love just about any veggie any way. But I do get tired of making the same steamed or roasted etc. veggie every night. So I am always looking for a different way to make the veggie side. I know I have made this dish before but given the nods of approval last night, I think I nailed it. And once again, I have to thank Trevor for making me write this down so now I can replicate it. (Kinda...)
I think that the cauliflower is an under appreciated vegetable. I like to finely dice it and make it into a salad. Yum! I steam it and put a lemon brown butter sauce on it. I also just like it roasted with a touch of salt and lime juice. But admittedly, it's not my go to veggie. BUT...now I think that has changed. I agree that I did add a potato to this dish but I am making it again w/o the potato. I also think this presentation is pretty healthy and there are many ways to change it up. No Mexican "crema" use Greek yogurt. No Greek yogurt use sour cream. No potatoes, use the boxed flakes. Although I don't advocate using dehydrated potato flakes, this might be the one exception. (BTW, I do use these flakes to thicken my soups sometimes...works great!) I think you could even use buttermilk. No goat cheese, (but this does taste so good) use any other white melting cheese. I suppose if you like garlic mashed potatoes you could cook the cauliflower and potatoes with a few cloves of garlic. I also think if tangy is not your thing, you could substitute butter and cream or milk. I would go with a mild jack cheese. You could spice this up in many ways too. For example; cook a diced chili in with the veggies and use a pepper jack cheese. I think just about anything you would normally do with a mashed potato you could do it with this dish.So think of the cauliflower as a blank palate and you can add layers of flavors and textures. I don't think you can go wrong. Enjoy!
Ingredients
1 medium sized cauliflower no brown spots. Broken apart into florets
2 med. sized peeled russet potatoes cut into chunky quarters (3/4 size of your hand)
2 bay leaves
4-6 cups of chicken broth (enough to cover the cauliflower and potatoes)
(You can also use those flavored cubes pre mixed and diluted in hot water.)
white pepper/kosher salt (no salt if you use those cubes)
3 oz of goat cheese
1/4 cup of "Mexican Crema" comes in a jar or sour cream or buttermilk
about 2 cups or so of the liquid you drain from cooking the cauliflower This will depend on your personal preference.
Garnish with chives and parsley
1) Place the potatoes, cauliflower bay leaves and broth into a pot. Make sure veggies are covered with the broth.
2) Bring to a boil. Reduce heat and cover with a lid. Cook on a med. low heat for about 10-12 min. until veggies are tender and soft.
3) Drain liquid but save at least 2 cups. Remove the bay leaves.
4) Put potatoes and cauliflower back into the pot and begin to mash. Use some of the reserved liquid to make this process easier.
5) Add the goat cheese and "crema" by folding in each until incorporated. Add more liquid if you want a smoother mash.
6) Garnish with the chives and or parsley.
Made at least 6 servings.
I think that the cauliflower is an under appreciated vegetable. I like to finely dice it and make it into a salad. Yum! I steam it and put a lemon brown butter sauce on it. I also just like it roasted with a touch of salt and lime juice. But admittedly, it's not my go to veggie. BUT...now I think that has changed. I agree that I did add a potato to this dish but I am making it again w/o the potato. I also think this presentation is pretty healthy and there are many ways to change it up. No Mexican "crema" use Greek yogurt. No Greek yogurt use sour cream. No potatoes, use the boxed flakes. Although I don't advocate using dehydrated potato flakes, this might be the one exception. (BTW, I do use these flakes to thicken my soups sometimes...works great!) I think you could even use buttermilk. No goat cheese, (but this does taste so good) use any other white melting cheese. I suppose if you like garlic mashed potatoes you could cook the cauliflower and potatoes with a few cloves of garlic. I also think if tangy is not your thing, you could substitute butter and cream or milk. I would go with a mild jack cheese. You could spice this up in many ways too. For example; cook a diced chili in with the veggies and use a pepper jack cheese. I think just about anything you would normally do with a mashed potato you could do it with this dish.So think of the cauliflower as a blank palate and you can add layers of flavors and textures. I don't think you can go wrong. Enjoy!
Ingredients
1 medium sized cauliflower no brown spots. Broken apart into florets
2 med. sized peeled russet potatoes cut into chunky quarters (3/4 size of your hand)
2 bay leaves
4-6 cups of chicken broth (enough to cover the cauliflower and potatoes)
(You can also use those flavored cubes pre mixed and diluted in hot water.)
white pepper/kosher salt (no salt if you use those cubes)
3 oz of goat cheese
1/4 cup of "Mexican Crema" comes in a jar or sour cream or buttermilk
about 2 cups or so of the liquid you drain from cooking the cauliflower This will depend on your personal preference.
Garnish with chives and parsley
1) Place the potatoes, cauliflower bay leaves and broth into a pot. Make sure veggies are covered with the broth.
2) Bring to a boil. Reduce heat and cover with a lid. Cook on a med. low heat for about 10-12 min. until veggies are tender and soft.
3) Drain liquid but save at least 2 cups. Remove the bay leaves.
4) Put potatoes and cauliflower back into the pot and begin to mash. Use some of the reserved liquid to make this process easier.
5) Add the goat cheese and "crema" by folding in each until incorporated. Add more liquid if you want a smoother mash.
6) Garnish with the chives and or parsley.
Made at least 6 servings.
Thursday, May 19, 2011
Green mole and chicken breasts
I did tonight what I do best. I took the left over mole sauce from last night and made it into a whole new meal. Trevor and his girlfriend Jen agreed with me. The sauce was amazing! We could have just eaten the sauce as a dip with tortillas. Yes it was that good. So what did I do?
1. To about 3 cups of leftover sauce from last night I added 5 drops of bottled green habanero sauce.
2. I roasted 2 serrano chilies and 2 jalapenos. Seeded and diced them into the sauce.
3. I added 1 cup of leftover white wine from dinner last night.
4. I cooked this sauce over medium high heat until bubbly.
5. Turned off the heat and let it cool a bit. Then I stuck in an emulsion blender and blended for about 5 min.
6. I salt and peppered the chicken breasts and added poultry seasoning which I make myself which has no salt and is a combo of sage, oregano and rosemary. I cooked them in 2 TBSP of butter and 2 TBSP of EVOO for about 7 min. each side on med. high heat in a cast iron skillet.
7. I sauted swiss chard with 1 sliced onion and 3 cloves of minced garlic.
8. I served the chicken on a bed of the chard and topped with the sauce. OMG! Delicious.
1. To about 3 cups of leftover sauce from last night I added 5 drops of bottled green habanero sauce.
2. I roasted 2 serrano chilies and 2 jalapenos. Seeded and diced them into the sauce.
3. I added 1 cup of leftover white wine from dinner last night.
4. I cooked this sauce over medium high heat until bubbly.
5. Turned off the heat and let it cool a bit. Then I stuck in an emulsion blender and blended for about 5 min.
6. I salt and peppered the chicken breasts and added poultry seasoning which I make myself which has no salt and is a combo of sage, oregano and rosemary. I cooked them in 2 TBSP of butter and 2 TBSP of EVOO for about 7 min. each side on med. high heat in a cast iron skillet.
7. I sauted swiss chard with 1 sliced onion and 3 cloves of minced garlic.
8. I served the chicken on a bed of the chard and topped with the sauce. OMG! Delicious.
Green Pork Mole
I love mole. (I wish I knew how to get the accent mark over the e.) Usually the mole our family eats and prefers is red and from scratch...... very labor intensive. I have made red mole from scratch only 3 times. I had helped my mom several times. Using a jar of prepared mole I have made this dish many many times. I had never made green mole myself. I know my mom had never made it either. I ate it on several occasions in Mexico as a youngster. I loved it!!! I have eaten it in the states maybe a couple of times. But this unique dish has haunted me. I thought I could use what I know about making the red mole and just make it green and using my memory I could come close with the flavor.
The reason I decided on green mole instead of the red is that my daughter just had a baby and is breast feeding. Like all new moms and all newborns there appears to be a period of adjustment in regards to what my daughter can eat that doesn't offend the breast fed neophite. My daughter was sure the baby was reacting to spicy food so she has cut back on this type of food. My cousin and her husband were coming over for dinner and to see the baby. Trevor's friend had come to visit too. So a special meal was in order. I was going to be babysitting the baby who indeed was having a fussy day. The idea of green mole popped into my head. I knew I could control the heat because the green doesn't come from the chile. Whereas in the red, the red sauce is dependent on the chilies used. Also, I knew that although there were lots of ingredients, the cooking would not really require my attention.
I have not included the pork recipe but it is the easiest part. 3 lbs country style pork ribs. Salt, pepper, garlic powder, 1 cup of Balsamic vinegar and 1 cup of water or broth. Bake uncovered @ 250 for 5 hours. Turn halfway through cooking time.
My memory went into overdrive as I tried to figure out the best "green" stuff to use. I think you will be surprised at some of the ingredients I came up with. I did google green mole and I did get a handful of hits. I looked them over and was surprised how close my tastebud memory had come. So...enjoy this green mole and it's okay to think and or say..."Wow, that's weird!" This recipe serves 8 generous portions with sauce leftover. Tomorrow I can pour the sauce over chicken.
Sauce
1/4 cup toasted pine nuts
1/4 cup toasted pumpkin seeds
1/4 cup toasted almonds
2 TBSP toasted sesame seeds
6 cups chicken broth divided
2tsp oil
8 cloves of garlic finely minced
2 yellow med. onions
1 bunch of kale chopped or green part of swiss chard
1 TBSP allspice berries
1/2 tsp. toasted cumin seeds
1 tsp. chopped fresh oregano
1 bunch of parsley chopped (no stems)
4 cups romaine lettuce green part not the rib diced Save the ribs and lighter greens for a salad.
3 roasted, peeled and diced poblano chiles (No seeds, ribs or stems)
1/2 bunch washed chopped cilantro
1. Begin by toasting the seeds and nuts. In a cast iron pan or other heavy duty pan pour seeds or nuts to brown over a moderate heat. No oil just a dry pan. This part will need your undivided attention.
2. Cool them on a baking sheet as you toast the next seed and then pour all of them into a food processor. Add enough broth to get the blades going. About 2 cups at first. Process for a minute or 2. Add another cup of broth and blend until smooth like chunky peanut butter. Set aside.
3. In a pot brown the onion, garlic and swiss chard or kale in about 2 tsp. of oil.
4. Toast the allspice and cumin seeds and grind with a mortar then add to the pot with the onions and garlic. Add oregano. Stir until fragrant.
5. Add the seeds and nut mixture into the pot with the onions and garlic and stir in about 1 cup of broth. Simmer.
6. Add the parsley, lettuce, chilies and cilantro to the food processor with 1 cup of broth.. Blend until smooth. This is the most beautiful green I have every seen.
7. Add this to the seed and nut mixture. Stir and continue to simmer on very low heat for about 15 minutes.
8. Cool the seeds nut mixture and then in small batches put in the food processor 1 last time. Reheat for about 15 minutes.
9. Pour sauce over the pork and serve with tortillas. I made rice and put the pork on the rice and the sauce on top. Garnish with cilantro.
TO MAKE THIS SAUCE HOTTER ROAST 2 JALAPENOS OR 2 SERRANOS OR BOTH. ADD WHEN YOU PROCESS THE LETTUCE.
The reason I decided on green mole instead of the red is that my daughter just had a baby and is breast feeding. Like all new moms and all newborns there appears to be a period of adjustment in regards to what my daughter can eat that doesn't offend the breast fed neophite. My daughter was sure the baby was reacting to spicy food so she has cut back on this type of food. My cousin and her husband were coming over for dinner and to see the baby. Trevor's friend had come to visit too. So a special meal was in order. I was going to be babysitting the baby who indeed was having a fussy day. The idea of green mole popped into my head. I knew I could control the heat because the green doesn't come from the chile. Whereas in the red, the red sauce is dependent on the chilies used. Also, I knew that although there were lots of ingredients, the cooking would not really require my attention.
I have not included the pork recipe but it is the easiest part. 3 lbs country style pork ribs. Salt, pepper, garlic powder, 1 cup of Balsamic vinegar and 1 cup of water or broth. Bake uncovered @ 250 for 5 hours. Turn halfway through cooking time.
My memory went into overdrive as I tried to figure out the best "green" stuff to use. I think you will be surprised at some of the ingredients I came up with. I did google green mole and I did get a handful of hits. I looked them over and was surprised how close my tastebud memory had come. So...enjoy this green mole and it's okay to think and or say..."Wow, that's weird!" This recipe serves 8 generous portions with sauce leftover. Tomorrow I can pour the sauce over chicken.
Sauce
1/4 cup toasted pine nuts
1/4 cup toasted pumpkin seeds
1/4 cup toasted almonds
2 TBSP toasted sesame seeds
6 cups chicken broth divided
2tsp oil
8 cloves of garlic finely minced
2 yellow med. onions
1 bunch of kale chopped or green part of swiss chard
1 TBSP allspice berries
1/2 tsp. toasted cumin seeds
1 tsp. chopped fresh oregano
1 bunch of parsley chopped (no stems)
4 cups romaine lettuce green part not the rib diced Save the ribs and lighter greens for a salad.
3 roasted, peeled and diced poblano chiles (No seeds, ribs or stems)
1/2 bunch washed chopped cilantro
1. Begin by toasting the seeds and nuts. In a cast iron pan or other heavy duty pan pour seeds or nuts to brown over a moderate heat. No oil just a dry pan. This part will need your undivided attention.
2. Cool them on a baking sheet as you toast the next seed and then pour all of them into a food processor. Add enough broth to get the blades going. About 2 cups at first. Process for a minute or 2. Add another cup of broth and blend until smooth like chunky peanut butter. Set aside.
3. In a pot brown the onion, garlic and swiss chard or kale in about 2 tsp. of oil.
4. Toast the allspice and cumin seeds and grind with a mortar then add to the pot with the onions and garlic. Add oregano. Stir until fragrant.
5. Add the seeds and nut mixture into the pot with the onions and garlic and stir in about 1 cup of broth. Simmer.
6. Add the parsley, lettuce, chilies and cilantro to the food processor with 1 cup of broth.. Blend until smooth. This is the most beautiful green I have every seen.
7. Add this to the seed and nut mixture. Stir and continue to simmer on very low heat for about 15 minutes.
8. Cool the seeds nut mixture and then in small batches put in the food processor 1 last time. Reheat for about 15 minutes.
9. Pour sauce over the pork and serve with tortillas. I made rice and put the pork on the rice and the sauce on top. Garnish with cilantro.
TO MAKE THIS SAUCE HOTTER ROAST 2 JALAPENOS OR 2 SERRANOS OR BOTH. ADD WHEN YOU PROCESS THE LETTUCE.
Wednesday, May 11, 2011
Hurry Up Chicken
I was rather late getting home from being with Nessa and our new baby girl. I had NOT thawed anything out for dinner and had already used a canned food yesterday (Don't like to do that too often.) Trevor doesn't eat pasta very often and I didn't have very much in the way of fresh produce. A problem I have encountered before. Truth be known...many times. I really have to go to the grocery store today. I can't wait for the Farmers' Market this Sunday! What could I do?
What I did have was frozen chicken breasts, frozen broccoli, onions and garlic a plenty. Lately, I have been adding vinegar to the mustard bottles that just have a little left in the bottom of the bottles or jars. I add different vinegars to those different mustards and find that when you add oil and some herbs, one has the beginning of a delicious salad dressing. I also have a pretty good herb garden. I planted rosemary when we first moved into the house as a hedge and it is now 4 feet tall. In the spring the tender branches smell amazing when you brush against them. I have plenty of different kinds of thyme. None is doing great but I always have plenty. I thought that maybe these vinegars could become a sauce with a little help.
I hate dry chicken and I know through experience (not through any kind of training) that cooking chicken on too high a heat (except when you fry it) or for too long chicken will rebel and taste awful and chew like jerky. So especially starting with frozen chicken all previous methods of cooking chicken, which take too long, were not desired. Ones needs to be vigilant and tricky, so one can fool the chicken into thinking it's being handled correctly.
I have set up the origins of this meal. My "Hurry Up Chicken" was actually similar to other chicken recipes I have made with the exception of the chicken not being frozen My kitchen angels were working over time last night because I didn't really have a firm grip on what I was going to make. I am sure someone trained in the fine art of cooking would cringe and find fault with everything I did. But I have to tell you, it tasted very good and met my expectations. I served this with rice which cooked while I made the chicken. and a very green salad. (I had no other veggies but romaine, celery and 1 cucumber.)
Word of Caution...Just to be sure the chicken is thoroughly cooked, cut down the center of the fattest breast. If the liquid has any pink...KEEP COOKING. If the liquid runs clear. It's okay. If there is no liquid at all...oopps. It's edible but will be dry. I'd cut it up and mix it with the sauce and serve it that way over the broccoli and rice And always...if you don't have fresh herbs use dried herbs but 1/2 as much.
The Chicken
2 TBSP of grapeseed or another vegetable oil to coat the skillet
5 frozen skinless boneless chicken breasts
1 med. white onion sliced in rings
5 cloves of garlic mashed with the side of a knife but kept whole
1/4 of my vinegar mustard...see above ( Maybe 1 tsp whole grain mustard added to apple cider vinegar. I am sure any vinegar would do just as well as would any other mustard.)
1/4cup of honey
2 TBSP finely minced fresh rosemary
1/2 tsp fresh thyme leaves
1 cup hot water with chicken broth cube Mix well to dissolve cube.
1 small jar of artichokes
pepper You won't need much salt because of the chicken cube.
sprigs of rosemary for garnish (optional)
1 pkg. frozen broccoli
1. I put the frozen chicken into a cast iron skillet at a med high heat in which I had poured 2 TBSP of olive oil first and covered them with a lid. No liquid just the frozen chicken. (About 5 min.)
2. As I thought, the moisture from the chicken itself began to create a vapor. At that point I added the onions and garlic. Covered the pan again. (Another 5 min.)
3. I mixed the next 4 ingredients in a microwave safe bowl and cooked in the microwave for 1 minute.
4. I poured this onto the chicken and covered the chicken breasts. (About 5 more minutes.)
5. I waited for the pan to be just a little drier and flipped the chicken to the other side. That side had a nice caramel color. (I checked one breast by lifting the corner to see if it was getting some color.) 5 min. or so
6. At this point I added the chicken broth and the artichokes.
7. I reduced the heat and simmered the chicken the rest of the way with out the lid. This took about 7-10 minutes.That side should also begin to get a nice golden color.
12. Cook frozen broccoli using the pkg. directions in the microwave using broth instead of water.
What I did have was frozen chicken breasts, frozen broccoli, onions and garlic a plenty. Lately, I have been adding vinegar to the mustard bottles that just have a little left in the bottom of the bottles or jars. I add different vinegars to those different mustards and find that when you add oil and some herbs, one has the beginning of a delicious salad dressing. I also have a pretty good herb garden. I planted rosemary when we first moved into the house as a hedge and it is now 4 feet tall. In the spring the tender branches smell amazing when you brush against them. I have plenty of different kinds of thyme. None is doing great but I always have plenty. I thought that maybe these vinegars could become a sauce with a little help.
I hate dry chicken and I know through experience (not through any kind of training) that cooking chicken on too high a heat (except when you fry it) or for too long chicken will rebel and taste awful and chew like jerky. So especially starting with frozen chicken all previous methods of cooking chicken, which take too long, were not desired. Ones needs to be vigilant and tricky, so one can fool the chicken into thinking it's being handled correctly.
I have set up the origins of this meal. My "Hurry Up Chicken" was actually similar to other chicken recipes I have made with the exception of the chicken not being frozen My kitchen angels were working over time last night because I didn't really have a firm grip on what I was going to make. I am sure someone trained in the fine art of cooking would cringe and find fault with everything I did. But I have to tell you, it tasted very good and met my expectations. I served this with rice which cooked while I made the chicken. and a very green salad. (I had no other veggies but romaine, celery and 1 cucumber.)
Word of Caution...Just to be sure the chicken is thoroughly cooked, cut down the center of the fattest breast. If the liquid has any pink...KEEP COOKING. If the liquid runs clear. It's okay. If there is no liquid at all...oopps. It's edible but will be dry. I'd cut it up and mix it with the sauce and serve it that way over the broccoli and rice And always...if you don't have fresh herbs use dried herbs but 1/2 as much.
The Chicken
2 TBSP of grapeseed or another vegetable oil to coat the skillet
5 frozen skinless boneless chicken breasts
1 med. white onion sliced in rings
5 cloves of garlic mashed with the side of a knife but kept whole
1/4 of my vinegar mustard...see above ( Maybe 1 tsp whole grain mustard added to apple cider vinegar. I am sure any vinegar would do just as well as would any other mustard.)
1/4cup of honey
2 TBSP finely minced fresh rosemary
1/2 tsp fresh thyme leaves
1 cup hot water with chicken broth cube Mix well to dissolve cube.
1 small jar of artichokes
pepper You won't need much salt because of the chicken cube.
sprigs of rosemary for garnish (optional)
1 pkg. frozen broccoli
1. I put the frozen chicken into a cast iron skillet at a med high heat in which I had poured 2 TBSP of olive oil first and covered them with a lid. No liquid just the frozen chicken. (About 5 min.)
2. As I thought, the moisture from the chicken itself began to create a vapor. At that point I added the onions and garlic. Covered the pan again. (Another 5 min.)
3. I mixed the next 4 ingredients in a microwave safe bowl and cooked in the microwave for 1 minute.
4. I poured this onto the chicken and covered the chicken breasts. (About 5 more minutes.)
5. I waited for the pan to be just a little drier and flipped the chicken to the other side. That side had a nice caramel color. (I checked one breast by lifting the corner to see if it was getting some color.) 5 min. or so
6. At this point I added the chicken broth and the artichokes.
7. I reduced the heat and simmered the chicken the rest of the way with out the lid. This took about 7-10 minutes.That side should also begin to get a nice golden color.
Sauce
1 chicken broth cube in 1 cup of water
1/4 cup honey
1 TBSP apple cider vinegar
1 tsp. whole grain mustard
1 tsp fresh thyme
1 tsp. fresh rosemary finely chopped
s/p
8. Place all of the ingredients in a microwave safe bowl. Stir. Put into the microwave for about 1 minute.
9. Remove from the microwave and stir.
10. Place in the microwave for an additional 30 sec. The sauce should be thicker than water more like a syrup. If not, put in microwave again for another 30 sec. Stir again and pour over chicken breasts in the pan. 11. Simmer gently for about 3 minutes.
12. Cook frozen broccoli using the pkg. directions in the microwave using broth instead of water.
13. Serve the chicken breasts and sauce over the broccoli.
14. Garnish with a sprig of rosemary.
Provecho! Enjoy!!
Monday, May 9, 2011
Scotch Eggs made with Salmon
So today I will share what I am famous or infamous for. I took leftovers from yesterday's Mothers' Day Dinner and completely morphed it into a different and interesting meal. To recap, my son Trevor made a very good New York steak dinner with fancy sauces and trimmings up the wazoo! We had no meat left and nothing thawed out so today for dinner I used some canned salmon. This could have been done with leftover salmon. Basically, I took the salmon and made a patty with it. However, I put it around leftover deviled eggs and fried them and then added the onions and mushrooms from yesterday. OMG, very different and very yummy!
A word or two about scotch eggs. I had never in my whole life seen nor eaten this egg concoction until a Mexican friend of mine, who is married to a New Englander, brought them to a potluck. I am NOT an expert on this recipe but it's basically a hardboiled egg that has been covered with a sausage and fried. Let's face it...it's fried and there is pork...what's not to love? I rarely fry anything but sometimes it's just what works best. You could try just baking these patties. However, I think frying is just better in this case. So using this idea and then incorporating yesterday's leftovers, I created a totally different recipe.
Leftovers
3 deviled eggs
chipotle mayo sauce
sauted onions and mushrooms
Salmon Patty
2 small tuna sized cans of pink salmon drained
1/4 of a white onion diced very fine
2 TBSP of finely minced parsley
1/2 cup bread crumbs
3 eggs beaten
1tsp. dried oregano
1 tsp finely minced rosemary
1/2 tsp cayenne pepper
eggs from above cut in half
s/p
garnish with parsley
1. Flake the canned salmon in a bowl.
2. Add all of the rest of the ingredients and mix well. Salmon should be able to be formed into a ball.
3. Wrap the deviled egg in the salmon mixture. Flatten into a patty shape.
4. Heat a skillet with about 1/2 inch of veggie oil to just before smoking.
5. Gently slide the patties into the skillet.
6. Lower heat to med. high and fry for about 4 to 5 min. on each side. Patties will be crispy brown but not burnt.
7. Remove the patties from heat and keep warm. Heat the onion mushrooms until they are warm.
8. Place the onions and mushrooms on the salmon patties.
9. To each patty with about a TBSP of room temperature chipotle mayo.
This made 6 palm sized patties. My husband ate them on toasted bread with a slice of swiss cheese. Me, I just ate them with the asparagus and pepper salad also leftover from yesterday. Heaven. Bliss!
A word or two about scotch eggs. I had never in my whole life seen nor eaten this egg concoction until a Mexican friend of mine, who is married to a New Englander, brought them to a potluck. I am NOT an expert on this recipe but it's basically a hardboiled egg that has been covered with a sausage and fried. Let's face it...it's fried and there is pork...what's not to love? I rarely fry anything but sometimes it's just what works best. You could try just baking these patties. However, I think frying is just better in this case. So using this idea and then incorporating yesterday's leftovers, I created a totally different recipe.
Leftovers
3 deviled eggs
chipotle mayo sauce
sauted onions and mushrooms
Salmon Patty
2 small tuna sized cans of pink salmon drained
1/4 of a white onion diced very fine
2 TBSP of finely minced parsley
1/2 cup bread crumbs
3 eggs beaten
1tsp. dried oregano
1 tsp finely minced rosemary
1/2 tsp cayenne pepper
eggs from above cut in half
s/p
garnish with parsley
1. Flake the canned salmon in a bowl.
2. Add all of the rest of the ingredients and mix well. Salmon should be able to be formed into a ball.
3. Wrap the deviled egg in the salmon mixture. Flatten into a patty shape.
4. Heat a skillet with about 1/2 inch of veggie oil to just before smoking.
5. Gently slide the patties into the skillet.
6. Lower heat to med. high and fry for about 4 to 5 min. on each side. Patties will be crispy brown but not burnt.
7. Remove the patties from heat and keep warm. Heat the onion mushrooms until they are warm.
8. Place the onions and mushrooms on the salmon patties.
9. To each patty with about a TBSP of room temperature chipotle mayo.
This made 6 palm sized patties. My husband ate them on toasted bread with a slice of swiss cheese. Me, I just ate them with the asparagus and pepper salad also leftover from yesterday. Heaven. Bliss!
Wednesday, May 4, 2011
My Lazy Dolmas
I mean no offense by not making traditional foods the traditional way. I just don't always end up making things the traditional way. If you have been reading my blog for any length of time, you know that I change things up. It comes from getting an idea, looking for a recipe to check on times and then trying to make do with what I have. Crazy, I know but it often works in my favor. I end up creating pretty decent imitations of the foods I have tried to execute.
So this recipe started out with all the right intentions. I had eaten some dolmas at my favorite little "ethnic" store, North Park Produce. A couple of days later I decided that I wanted to recreate them. I had 2 lbs of ground lamb, I knew that that would be the base because my family would not like a vegetarian choice. I was clean out of grape leaves (hehe) so I went back to the store to buy some. The cute little cashier recognized me and asked me what I was going to make for dinner that night. ( I have an ongoing conversation about trying to make different ethnic foods.) When I told her I was going to try make dolmas, she laughed and said, "Make it the lazy way, like me." So this recipe is NOT authentic except it came from a very real "ethnic" young lady. I did look up a" real" dolmas recipe to see where hers differed. I can see some differences but honestly, the ones I made where every bit as good as the ones I had eaten a few days prior. I thought I had raisins and when I looked in the pantry, I couldn't find any. So I used a little apricot jam. (Sweet...???)
Before I begin, I have come to appreciate that just about every culture I know wraps something in a leaf of some kind. I find that interesting. This recipe will remind you of making tamales. The fold, tuck and roll are a bit different but the idea is the same. The authentic dolmas are steamed like tamales too. These were not.
There is very little fat in this meal so one can feel righteous and eat a ton. I made 40 of these little guys. Not 1 was left!
Dolmas the Lazy Way
Preheat oven to 350
Prep the leaves. I bought a jar. I took out 2 bundles and put them one by one in a baking dish. (You will have enough leaves left to make another batch.) I poured hot tap water over them. I let them sit for about 10 min. and I drained them and did it again. Then I laid out some paper towels and removed the leaves one at a time. I pinched the stem off from each leaf. Some leaves are torn or will tear. Don't discard these. You will use them later.
GROUND LAMB FILLING
small amount of oil (TBSP?)
2lbs of ground lamb
1 small white onion finely chopped
2 cloves of garlic finely minced
6 oz of pine nuts
1/2 cup of risotto rice
1 med. sized tomato diced
1 tsp allspice
3 TBSP finely chopped mint
3 TBSP finely chopped dill
1/2 bunch of parsley finely chopped
1 TBSP apricot jam (You are supposed to use currants or raisins.)
2 cups of broth
1) In a little bit of oil fry the onion and meat.
2) Add the garlic and pine nuts.
3) When the onion is limp, the meat is browned, add all the rest of the ingredients. Stir until well combined.
4) Cook for 10 minutes with lid on using med. heat. Rice will be half way done.
5) Turn off heat and cool slightly.
TO FILL THE LEAVES
In a baking dish spray some PAM or other spray and line with the torn or not so pretty grape leaves.
Lay the leaf, vein side up. Stem side closest to you. Put 1 heaping tsp of the filling in the center on that main vein going down the leaf about a thumb away from the stem end. Fold that end up over the filling. Now fold the right side in. Now the left side in. Continue to roll up. Squeeze the dolma just a little in your hand. Place in the baking dish.
Liquid to pour over dolmas as they cook
2 cans of tomato sauce
Fill those cans up with broth or water
1 can of tomato paste
juice of 1 lemon (I didn't have lemon so I used 2 limes)
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. sugar
1/2 tsp salt
dash of pepper
1) Pour all of the above in a bowl and whisk until well combined.
2) Pour over the dolmas.
3) Bake for 30 min.
So this recipe started out with all the right intentions. I had eaten some dolmas at my favorite little "ethnic" store, North Park Produce. A couple of days later I decided that I wanted to recreate them. I had 2 lbs of ground lamb, I knew that that would be the base because my family would not like a vegetarian choice. I was clean out of grape leaves (hehe) so I went back to the store to buy some. The cute little cashier recognized me and asked me what I was going to make for dinner that night. ( I have an ongoing conversation about trying to make different ethnic foods.) When I told her I was going to try make dolmas, she laughed and said, "Make it the lazy way, like me." So this recipe is NOT authentic except it came from a very real "ethnic" young lady. I did look up a" real" dolmas recipe to see where hers differed. I can see some differences but honestly, the ones I made where every bit as good as the ones I had eaten a few days prior. I thought I had raisins and when I looked in the pantry, I couldn't find any. So I used a little apricot jam. (Sweet...???)
Before I begin, I have come to appreciate that just about every culture I know wraps something in a leaf of some kind. I find that interesting. This recipe will remind you of making tamales. The fold, tuck and roll are a bit different but the idea is the same. The authentic dolmas are steamed like tamales too. These were not.
There is very little fat in this meal so one can feel righteous and eat a ton. I made 40 of these little guys. Not 1 was left!
Dolmas the Lazy Way
Preheat oven to 350
Prep the leaves. I bought a jar. I took out 2 bundles and put them one by one in a baking dish. (You will have enough leaves left to make another batch.) I poured hot tap water over them. I let them sit for about 10 min. and I drained them and did it again. Then I laid out some paper towels and removed the leaves one at a time. I pinched the stem off from each leaf. Some leaves are torn or will tear. Don't discard these. You will use them later.
GROUND LAMB FILLING
small amount of oil (TBSP?)
2lbs of ground lamb
1 small white onion finely chopped
2 cloves of garlic finely minced
6 oz of pine nuts
1/2 cup of risotto rice
1 med. sized tomato diced
1 tsp allspice
1 tsp. cinnamon
1 tsp dried oregano crush it in your hand
3 TBSP finely chopped mint
3 TBSP finely chopped dill
1/2 bunch of parsley finely chopped
1 TBSP apricot jam (You are supposed to use currants or raisins.)
2 cups of broth
1) In a little bit of oil fry the onion and meat.
2) Add the garlic and pine nuts.
3) When the onion is limp, the meat is browned, add all the rest of the ingredients. Stir until well combined.
4) Cook for 10 minutes with lid on using med. heat. Rice will be half way done.
5) Turn off heat and cool slightly.
TO FILL THE LEAVES
In a baking dish spray some PAM or other spray and line with the torn or not so pretty grape leaves.
Lay the leaf, vein side up. Stem side closest to you. Put 1 heaping tsp of the filling in the center on that main vein going down the leaf about a thumb away from the stem end. Fold that end up over the filling. Now fold the right side in. Now the left side in. Continue to roll up. Squeeze the dolma just a little in your hand. Place in the baking dish.
Liquid to pour over dolmas as they cook
2 cans of tomato sauce
Fill those cans up with broth or water
1 can of tomato paste
juice of 1 lemon (I didn't have lemon so I used 2 limes)
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. sugar
1/2 tsp salt
dash of pepper
1) Pour all of the above in a bowl and whisk until well combined.
2) Pour over the dolmas.
3) Bake for 30 min.
Tuesday, May 3, 2011
Eggcelent Deviled Eggs
I am NOT a chef. I am NOT trained as a chef. I don't claim "chefiness." BUT I do like to eat. I do like to feed people. And for as long as I remember I have been able to taste what ingredients are in what I am eating. I did not realize everyone could not do this. I also love to play with ingredients in recipes and that is how I came up with these recipes.
I have 3 very good friends with whom I meet up with a few times a year. We usually drink wine and bring things to eat. One such day I decided to play with deviled eggs and take those to our gathering. I "deconstructed" several egg dishes and turned them into a deviled egg. I thought of all the different ways I have eaten eggs, for example; Ham and Eggs. I made the classic deviled egg and added finely diced ham. Chorizo con huevos is a Mexican classic. I added the cooled fried chorizo to the egg mixture. Sausage and eggs, another common breakfast. I made some sausage and just diced it very fine. Shrimp omelet is one of my favorites. I sauted some shrimp in butter and diced them and then gently folded it into the egg mixture. I could go on and on but I know you get the idea. Just let your imagination guide you.
Just note that whatever you add to the egg mixture must be cool.
Hard Boiled Eggs
6 large eggs
2 TBSP full fat mayo
1 tsp. plain yellow prepared mustard
1 tsp dill pickle juice right from the jar
S/P to taste (about 1 tsp. of salt and 1/2 tsp. pepper)
Garnish
1 TBSP finely chopped parsley
a sprinkle of paprika for each egg once filled
To boil eggs
1) Place 6 eggs in a single layer in the bottom of a pot and add enough water to cover by at least an inch.
2) Bring to a hard fast boil and boil for 5 min.
3) Turn off heat and let stand for at least 15 min.
4) Drain and fill pan with ice and enough water to cover the eggs for another 15 min.
5) Drain. Shake the eggs in the pan to loosen the shell. Peel the eggs. Refrigerate until ready to use.
Yolk mixture
6) Cut eggs in half the long way.
7) Scoop out the yolk. Put yolk in a bowl and mash with a fork.
8) Add mayo. Stir.
9) Add prepared plain old yellow mustard. Stir.
10) Add secret ingredient... dill pickle juice.
11) Fill each egg with about 1 heaping tsp. of mixture or use a pastry bag and pipe it in the egg.
12) Sprinkle each egg with parsley for garnish.
13) Sprinkle each egg with paprika for color on each individual egg.
To make the ham deviled egg add 1 heaping TBSP of ham. I garnished these with dill.
To make the chorizo add about 1 heaping TBSP. of fried chorizo. I garnished these with cilantro.
To make the sausage and egg add 1 fried sausage link diced very finely.
To make the shrimp and egg, I sauted about 1 heaping TBSP of the tiny bay shrimp and coarsely chopped them. I garnished these with very thin strips of basil.
I have 3 very good friends with whom I meet up with a few times a year. We usually drink wine and bring things to eat. One such day I decided to play with deviled eggs and take those to our gathering. I "deconstructed" several egg dishes and turned them into a deviled egg. I thought of all the different ways I have eaten eggs, for example; Ham and Eggs. I made the classic deviled egg and added finely diced ham. Chorizo con huevos is a Mexican classic. I added the cooled fried chorizo to the egg mixture. Sausage and eggs, another common breakfast. I made some sausage and just diced it very fine. Shrimp omelet is one of my favorites. I sauted some shrimp in butter and diced them and then gently folded it into the egg mixture. I could go on and on but I know you get the idea. Just let your imagination guide you.
Just note that whatever you add to the egg mixture must be cool.
Hard Boiled Eggs
6 large eggs
2 TBSP full fat mayo
1 tsp. plain yellow prepared mustard
1 tsp dill pickle juice right from the jar
S/P to taste (about 1 tsp. of salt and 1/2 tsp. pepper)
Garnish
1 TBSP finely chopped parsley
a sprinkle of paprika for each egg once filled
To boil eggs
1) Place 6 eggs in a single layer in the bottom of a pot and add enough water to cover by at least an inch.
2) Bring to a hard fast boil and boil for 5 min.
3) Turn off heat and let stand for at least 15 min.
4) Drain and fill pan with ice and enough water to cover the eggs for another 15 min.
5) Drain. Shake the eggs in the pan to loosen the shell. Peel the eggs. Refrigerate until ready to use.
Yolk mixture
6) Cut eggs in half the long way.
7) Scoop out the yolk. Put yolk in a bowl and mash with a fork.
8) Add mayo. Stir.
9) Add prepared plain old yellow mustard. Stir.
10) Add secret ingredient... dill pickle juice.
11) Fill each egg with about 1 heaping tsp. of mixture or use a pastry bag and pipe it in the egg.
12) Sprinkle each egg with parsley for garnish.
13) Sprinkle each egg with paprika for color on each individual egg.
To make the ham deviled egg add 1 heaping TBSP of ham. I garnished these with dill.
To make the chorizo add about 1 heaping TBSP. of fried chorizo. I garnished these with cilantro.
To make the sausage and egg add 1 fried sausage link diced very finely.
To make the shrimp and egg, I sauted about 1 heaping TBSP of the tiny bay shrimp and coarsely chopped them. I garnished these with very thin strips of basil.
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