Wednesday, September 30, 2009
Here's her post:
"I have to brag a bit. I made these awesome turkey burgers last night. I felt like Bobby Flay would be so proud of me! I made burgers as though we were making turkey meatloaf, and instead of heating up the oven, we heated up the grill--ohhhhh. We used a french loaf as the bun and instead of lettuce, I used some yummy cilantro. Yummy to my tummy!"
BTW: This is our 100th post!! Yay for us!!
Monday, September 28, 2009
Monday, September 21, 2009
I used the Asparagus, Artichoke, and Shiitake Risotto from Smitten Kitchen
I totally bought the artichokes, expecting to use them... but, um, sorta -- well, messed them up. So, we went without! I really didn't miss any flavor in the risotto, thankfully.
I have found that with any new recipe, especially if it intimidates you, is to take your time! Read each instruction and follow it to a 'T'!
Asparagus, (minus the Artichoke) and Shiitake Risotto
Adapted from Gourmet, May 2003
Makes 4 main-course servings.
5 cups chicken broth (40 fl ounces)
1 cup water
1 pound thin to medium asparagus, trimmed and cut into 1 1/2 inches long pieces
1 tablespoon olive oil
1/2 stick (1/4 cup) unsalted butter
3/4 pound fresh shiitake mushrooms, stems discarded and caps cut into 1/4 inch thick slices
2 shallots, finely chopped
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
2 ounces (1 cup) finely grated Parmigiano-Reggiano
Bring broth and water to a boil in a 4-quart pot. Add asparagus and cook, uncovered, until crisp-tender, 3 to 4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry. Keep broth at a bare simmer, covered.
Heat oil with 1 tablespoon butter in a 4-quart heavy saucepan over moderately high heat until foam subsides, then saute mushrooms, stirring occasionally, until browned, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
Cook onion in 2 tablespoons butter in saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.
Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18 to 20 minutes. (Save leftover broth for thinning.)
Remove from heat and stir in 1/2 cup cheese, remaining tablespoon butter, and salt and pepper to taste. Gently stir in asparagus, artichokes and mushrooms, then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Serve immediately with remaining cheese on the side.
Wednesday, September 16, 2009
Well, how does the saying go? When life hands you lemons, make lemonade? Does this also fit for apples to applesauce?
Needless to say, I ended up with a pot of applesauce.
So, after thinking about what to do with these apples, I was reminded of something in my childhood. As a young girl, our family would go camping, a lot. We would camp with lots of other families. One family, imparticular, was very creative with their cooking. they made quesadilla's on a grill over the fire. And one time, while camping, they made applesauce. I still remember the recipe, probably one of the first recipes I ever learned, besides the tossed salad recipe in 2nd grade!
1 bag of apples (whole apples will do)
1-2 T cinnamon (depending on how many apples you have, and how sweet/spicy you like it!)
1-2 T brown sugar
Juice from one lemon
Peel & slice the apples (a pain, I know! My friend has the apple peeler and slicer, and jeeze-louise is that easy!)
Put all ingredients over low heat for about 30 minutes, until apples are soft and smash-able (yes, it's a word!)
Once the apples are soft, use whatever nifty tool you have to mash them! I used my mashed potato smasher...)
Let cool a bit and enjoy! I love this warm, with vanilla ice cream. My kids will live on applesauce if i let them!
asparagus, artichoke and shiitake mushroom risotto
fancy pants baked potato
Thursday: chicken caesar salad
Friday: grilled quesadilla's (didn't make it last week!)
Saturday: chicken piccata
Tuesday, September 8, 2009
A few weekends ago, my husband went to Chicago. He brought me back these strangely delicious/disgusting candies. At first bite, you taste just the sweet caramel and chocolate, then the saltiness from the toffee and then - it hits you! the smoky, salty, meaty flavor of bacon! I'm still not sure if I am a fan or not, but thought it was definitely blog-worthy!
Tuesday: grilled flatbreads
Wednesday: eggplant parmesan
Thursday: grilled quesadilla's
Friday: asian tuna sandwich
homemade potato chips
Saturday: grilled zucchini with mint & red chili's
ziti tossed in olive oil and roasted garlic
Monday, September 7, 2009
This is soooooooooo good. It required 2 posts on one day. Can you tell what I have been doing this weekend? oink oink
I got this from Pioneer Woman's new cooking community, Tasty Kitchen. My new favorite recipe website. I found this recipe here. I adapted this recipe a bit, specifically- I cut it in half since there is just 3 of us. I used about a ts of sugar instead of a tbs. And the best thing I did was took 2 fresh ears of corn and grilled them drizzled with olive oil, salt and pepper. It gave the corn a delicious smokey flavor, which I would definitely suggest you do if you can. I also used about 15-20 cherry tomatoes, cut in quarters that I got at the farmers market. I added avocado to my husbands (because he is allergic to onions) and kept the avocado out of mine, onions in (because I'm allergic to avocado). Overall, it was fantastic. I served it with grilled Rib eye and garlic bread.
4 cups Fresh Cooked Corn, Cooked Frozen, Or Canned Corn
2 cups Ripe Tomato, Seeded And Chopped
½ cups Minced Onion, Any Variety, Including Green Onion
½ cups Minced Green Bell Pepper, Or Any Color
4 Tablespoons Mayonnaise
2 Tablespoons Sugar
2 Tablespoons Vinegar
Dash Of Salt
Fresh Ground Black Pepper To Taste
Combine all ingredients in a large bowl with a tight fitting lid. Mix well, cover and chill until time to serve. Keeps up to a week in the fridge. Enjoy!
Preheat oven to 400. Wash 3 red potatoes. (I only needed 3, and I happened to have red. I'm sure any would work fine)
Slice them carefully and DO NOT slice all the way through. Melt 3 tbs butter. 1 for each potato. While butter is melting, mince 2 garlic cloves and about 1 tbs of parsley. Add the garlic and parsley to the melted butter, along with salt and pepper. Brush potatoes with the mixture, making sure to get in each nook and cranny. Yum.
Brush the tops with olive oil, salt and pepper. Bake at 400 for an 30 minutes covered, and 30 minutes uncovered. They came out soft inside, and crispy and delicious outside. I love that you can play with your favorite ingredients and herbs and make these however your family prefers.
Saturday, September 5, 2009
Thursday, September 3, 2009
One of the things I cook on a regular basis is wings. There are 8000 ways to make wings; I guess it's a matter of preference. I prefer crispy wings. I prefer a sauce that is a little on the mild side. I find I can eat more that way.
I have cooked wings every way possible. I have battered them, floured them, baked them, grilled them... My favorite is to fry them with no batter or flour whatsoever. It makes them so crispy and delicious. Plus anything I can do to decrease my weekly intake of carbs during the football season makes me sing and dance. And go back for seconds.
For the wings:
3 pounds drumettes, thawed and rinsed
Vegetable oil for frying- enough to cover your skillet about 1 inch deep
Heat vegetable oil over med-high heat until ready to fry. (I never use a thermometer) My oil is ready when I drop something in and it sizzles nicely and tamely
Working in batches drop your drumettes in one at a time. You have to keep em' movin' though. Otherwise they will stick to the bottom! Fry for about 1/2 hour or until nice and golden brown. Remove and drain on paper towels.
For the sauce:
In a saucepan, melt 1/2 cup (or 8 tbs) butter. O shut up, I know you want to.
Once melted, add 3/4 cup of Franks Red Hot Original sauce, and heat until combined. Then add 4 or 10 dashes of Tabasco Chipotle sauce, depending on your taste. That's whats fun, cuz you get to keep sticking your fingers in. Yum.
Dip your wings in the sauce to coat, place on a platter and serve with celery sticks, carrot sticks, red pepper sticks, ranch dressing and some blue cheese if you want to.
Makes about 4 servings. unless you are pigs, like we are -and ate all of it ourselves.
Wednesday, September 2, 2009
I read her blog daily. She is warm, kind, witty and HILARIOUS. Now she is a cookbook author!!
I am so excited, I had to share!! I already pre-ordered mine and you can do so here or here
I have personally made countless recipes from her website and they are fantastic. I mean, really, really fantastic. They are real recipes made from real butter (ha), from ingredients you can find in your local grocery store. My husband loves them, because, like hers.. he is a man who eats man food. No frilly salads for him, please. Finally, after 6 years together and 4 married.. he can now identify a caper. It's been a long time coming folks.
Every time I make a recipe of hers I am dying to share and post it here.. but never have because I think its breaking a sisterhood code or something. So now you can grab her cookbook and have all of her wonderful, delicious recipes and I can tell you for certain they are super.