Tuesday, July 13, 2010
I'm horrible!
So it's been nearly two months since I've blogged and I'm SORRY! Trust me that I have a bunch of recipes that I need to blog about but I must find the pictures that my man has taken for me....which happen to be hiding on the computer that is almost dead. Please keep checking back for the marathon postings that will be coming soon....
Tuesday, May 18, 2010
Pan Fried Pork Chops with Mac 'n Cheese
The SLP and I have been on the hunt for the best macaroni and cheese recipe and this one is a definite contender! It was yummy! Made a HUGE amount so I will be cutting the recipe in half the next time I make it.
The pork chops I picked up on sale at my local grocery store for a steal. I hadn't cooked pork chops since I lived at home and the theory then was cook 'em until they're hard as rock...I think that was the parental preference...the SLP and I prefer them a little on the tender and yummy side. I chose the boneless variety for a more even cooking experience =) SUPER QUICK COOKING METHOD!
Enough of my chit chat...on the recipes!
Pan Fried Pork Chops
3-6 thin cut chops
1/2 cup flour
salt and pepper
canola or olive oil (YOUR preference)
3-4 tbsp butter (the butter adds a yummy layer of flavor)
Heat oil and butter to medium heat. Meanwhile add flour to low rise dish (paper plate works for easy cleanup) and a bit of salt and pepper. Combine. Now salt and pepper each side of the chops. Dredge the chops in flour mixture. Shake excess off. Place in heated oil and butter mixture. Cook 2-3 minutes on one side. The edges should be a golden color before flipping to other side.
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Cook 1-2 minutes on uncooked side. Drain on paper towel to remove excess oil. SERVE.
Macaroni and Cheese by The Pioneer Woman
4 cups dried macaroni
1/4 cup butter
1/4 cup flour
2 1/2 cups milk
2 tsp (heaping) dry mustard, to taste
1 egg, beaten
1 pound cheese, grated (sharp cheddar)
1/2 tsp salt, to taste
1/2 tsp season salt, to taste
1/2 tsp ground black pepper, to taste (do NOT use fresh ground...must use the stuff in a can)
optional spices: cayenne, paprika, thyme
Cook macaroni until very firm...DO NOT overcook as this will be going into the oven to finish cooking....Drain
Beat egg in small bowl
In large pot, melt the butter, sprinkle in flour. Whisk together over medium low heat. Cook mixture for 5 minutes, whisking constantly. DO NOT burn!
Pour in milk, add mustard, and whisk until smooth. Cook for 5 minutes until very thick. Reduce heat to low.
Take 1/4 cup of sauce and slowly our into beaten egg, whisk constantly to avoid cooking the egg (this is called tempering). Add mixture back to sauce and combine.
Add in cheese (reserve 1/2 cup for later) and stir to melt.
Add pepper and salts. Taste sauce. Add more salt or pepper to taste. DO NOT under salt!
Pour in drained macaroni. Stir to combine. Pour mixture into a buttered baking dish (a 2 quart or 9x13). Top with reserved cheese. Bake 20-25 minutes at 350*
The entire meal plated for consumption =)
The pork chops I picked up on sale at my local grocery store for a steal. I hadn't cooked pork chops since I lived at home and the theory then was cook 'em until they're hard as rock...I think that was the parental preference...the SLP and I prefer them a little on the tender and yummy side. I chose the boneless variety for a more even cooking experience =) SUPER QUICK COOKING METHOD!
Enough of my chit chat...on the recipes!
Pan Fried Pork Chops
3-6 thin cut chops
1/2 cup flour
salt and pepper
canola or olive oil (YOUR preference)
3-4 tbsp butter (the butter adds a yummy layer of flavor)
Heat oil and butter to medium heat. Meanwhile add flour to low rise dish (paper plate works for easy cleanup) and a bit of salt and pepper. Combine. Now salt and pepper each side of the chops. Dredge the chops in flour mixture. Shake excess off. Place in heated oil and butter mixture. Cook 2-3 minutes on one side. The edges should be a golden color before flipping to other side.
.JPG)
Cook 1-2 minutes on uncooked side. Drain on paper towel to remove excess oil. SERVE.
Macaroni and Cheese by The Pioneer Woman
4 cups dried macaroni
1/4 cup butter
1/4 cup flour
2 1/2 cups milk
2 tsp (heaping) dry mustard, to taste
1 egg, beaten
1 pound cheese, grated (sharp cheddar)
1/2 tsp salt, to taste
1/2 tsp season salt, to taste
1/2 tsp ground black pepper, to taste (do NOT use fresh ground...must use the stuff in a can)
optional spices: cayenne, paprika, thyme
Cook macaroni until very firm...DO NOT overcook as this will be going into the oven to finish cooking....Drain
Beat egg in small bowl
In large pot, melt the butter, sprinkle in flour. Whisk together over medium low heat. Cook mixture for 5 minutes, whisking constantly. DO NOT burn!
Pour in milk, add mustard, and whisk until smooth. Cook for 5 minutes until very thick. Reduce heat to low.
Take 1/4 cup of sauce and slowly our into beaten egg, whisk constantly to avoid cooking the egg (this is called tempering). Add mixture back to sauce and combine.
Add in cheese (reserve 1/2 cup for later) and stir to melt.
Add pepper and salts. Taste sauce. Add more salt or pepper to taste. DO NOT under salt!
Pour in drained macaroni. Stir to combine. Pour mixture into a buttered baking dish (a 2 quart or 9x13). Top with reserved cheese. Bake 20-25 minutes at 350*
The entire meal plated for consumption =)
Thursday, April 15, 2010
Baked Tilapia and Potato Bacon Torte
Let me start out by saying that I am not a huge fan of seafood, fish, or anything that lives in water. On the other hand the SLP LOVES it all so I feel compelled to branch out and cook some of the water living creatures to keep him (and I) diversified in our food consumption. Here follows our fish dinner =)
I started working on dinner beginning with the Potato Bacon Torte found here on the Food Network website courtesy of Melissa d'Arabian's $10 dinner show. So easy to make and delicious. DO NOT be intimidated! Super easy! Let me tell you that the pie crust is to die for and I will be reusing for an actual pie.
Potato Bacon Torte
4 strips bacon
3 sprigs fresh thyme
2/3 cup heavy cream
2 Pie Crusts, recipe follows
3 medium baking potatoes, peeled
Salt and freshly ground black pepper
1/4 cup grated Gruyere cheese
1 egg yolk, whisked with a splash of water
Directions
Preheat the oven to 375 degrees F.
In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.
Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.
Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)
Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.
Pie Crust:
1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water
Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.
Yield: 2 (9-inch) pie crusts
Baked Tilapia in Garlic and Olive Oil
4 (4oz each) tilapia fillets
4 crushed garlic cloves
3 tbs olive oil
1 onion, chopped
1/4 tsp cayenne pepper (I used just salt and pepper)
Combine onion, garlic, and olive oil in microwave safe bowl. Warm 30-60 seconds....just long enough to get the onions rather soft. Place tilapia in non-reactive pan and scoop onion/garlic/oil mixture over the top.
Cover the fish and refrigerate for several hours to allow the fish to soak in the marinade. Turn at least once.
Preheat the oven to 350 degrees F.
Transfer tilapia and marinade to 9x13 pan and bake at 350 degrees F for 30 minutes. I simply marinated and baked in the safe dish to save on clean up =)
Must have a veggie so I served with fresh broccoli.
I started working on dinner beginning with the Potato Bacon Torte found here on the Food Network website courtesy of Melissa d'Arabian's $10 dinner show. So easy to make and delicious. DO NOT be intimidated! Super easy! Let me tell you that the pie crust is to die for and I will be reusing for an actual pie.
Potato Bacon Torte
4 strips bacon
3 sprigs fresh thyme
2/3 cup heavy cream
2 Pie Crusts, recipe follows
3 medium baking potatoes, peeled
Salt and freshly ground black pepper
1/4 cup grated Gruyere cheese
1 egg yolk, whisked with a splash of water
Directions
Preheat the oven to 375 degrees F.
In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.
Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.
Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)
Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.
Pie Crust:
1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water
Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.
Yield: 2 (9-inch) pie crusts
Baked Tilapia in Garlic and Olive Oil
4 (4oz each) tilapia fillets
4 crushed garlic cloves
3 tbs olive oil
1 onion, chopped
1/4 tsp cayenne pepper (I used just salt and pepper)
Combine onion, garlic, and olive oil in microwave safe bowl. Warm 30-60 seconds....just long enough to get the onions rather soft. Place tilapia in non-reactive pan and scoop onion/garlic/oil mixture over the top.
Cover the fish and refrigerate for several hours to allow the fish to soak in the marinade. Turn at least once.
Preheat the oven to 350 degrees F.
Transfer tilapia and marinade to 9x13 pan and bake at 350 degrees F for 30 minutes. I simply marinated and baked in the safe dish to save on clean up =)
Must have a veggie so I served with fresh broccoli.
Monday, April 12, 2010
Southwest Chicken Fajitas and Spanish Rice
I made Southwest Chicken Fajitas last week in the...are you ready?...microwave! Yummy and easy! It is a recipe from The Pampered Chef (TPC) so you will see our tools mentioned in the recipe. The rice recipe is something that I adapted from several other recipes that I've come across over the years. I didn't have any of the boxed stuff at home so made my own. Turns out we like it better! And it's cheaper in the long run...always a nice thing. I started the rice before the fajitas to allow time for thorough liquid absorption.
Southwest Chicken Fajitas
1 lb. chicken breast or tenderloins
1 red onion
1 red bell pepper
1 green bell pepper
Olive Oil
Southwest Seasoning (TPC)
Tortillas
Cheddar cheese, opt
sour cream, opt
guacamole, opt
Cut red and green bell peppers into 1/4 inch slices and layer in the Deep Covered Baker (TPC...this is my magic pot...LOVE IT). Sprinkle Southwest Seasoning over the top. Cut onion into wedges with the Apple Wedger (TPC) and layer on top of peppers. Sprinkle another layer of Southwest Seasoning on top of onions.
Slice chicken into strips and layer on top of the onions. Drizzle olive oil over chicken and then sprinkle more Southwest Seasoning over the top of chicken.
Cover with lid and place in microwave. Cook for 12-15 minutes. Use thermometer to check temperature to ensure fully cooked. Rotate half way through if your microwave does not have a turntable.
Spanish Rice
1 TBS olive oil
1 1/2 cups instant rice (I used equal parts brown and white rice)
1 onion, chopped
1 red bell pepper, chopped
4 oz. can green chilies
1/2 tsp salt
1 can (14.5 oz) petite diced tomatoes (can use tomatoes with green chilies and omit the chilies mentioned above)
1 can (8 oz) tomato sauce
In a large saucepan over medium heat combine oil, rice, onion, red bell pepper and green chilies. Saute until onions are translucent.
Stir in salt, tomatoes and tomato sauce. Cover and simmer until liquid is absorbed. Stir often so that rice does not stick. If the rice doesn't appear to be getting enough liquid add a some water or more tomato sauce. I did have to add about another 8 oz can worth of water.
Warm tortillas in the Large Micro Cooker (TPC) for 30 seconds. Layer onions, peppers, chicken, and toppings of your choice on tortillas. Serve with sour cream and guacamole. ENJOY!
Southwest Chicken Fajitas
1 lb. chicken breast or tenderloins
1 red onion
1 red bell pepper
1 green bell pepper
Olive Oil
Southwest Seasoning (TPC)
Tortillas
Cheddar cheese, opt
sour cream, opt
guacamole, opt
Cut red and green bell peppers into 1/4 inch slices and layer in the Deep Covered Baker (TPC...this is my magic pot...LOVE IT). Sprinkle Southwest Seasoning over the top. Cut onion into wedges with the Apple Wedger (TPC) and layer on top of peppers. Sprinkle another layer of Southwest Seasoning on top of onions.
Slice chicken into strips and layer on top of the onions. Drizzle olive oil over chicken and then sprinkle more Southwest Seasoning over the top of chicken.
Cover with lid and place in microwave. Cook for 12-15 minutes. Use thermometer to check temperature to ensure fully cooked. Rotate half way through if your microwave does not have a turntable.
Spanish Rice
1 TBS olive oil
1 1/2 cups instant rice (I used equal parts brown and white rice)
1 onion, chopped
1 red bell pepper, chopped
4 oz. can green chilies
1/2 tsp salt
1 can (14.5 oz) petite diced tomatoes (can use tomatoes with green chilies and omit the chilies mentioned above)
1 can (8 oz) tomato sauce
In a large saucepan over medium heat combine oil, rice, onion, red bell pepper and green chilies. Saute until onions are translucent.
Stir in salt, tomatoes and tomato sauce. Cover and simmer until liquid is absorbed. Stir often so that rice does not stick. If the rice doesn't appear to be getting enough liquid add a some water or more tomato sauce. I did have to add about another 8 oz can worth of water.
Warm tortillas in the Large Micro Cooker (TPC) for 30 seconds. Layer onions, peppers, chicken, and toppings of your choice on tortillas. Serve with sour cream and guacamole. ENJOY!
Friday, April 9, 2010
Taking suggestions....
I nearly forgot...if you've ever heard me talk about a recipe and you want me to blog about it let me know!
Here we go....
So I've been cooking A LOT! I have just not been good about taking pictures...Sorry! I am here to fix that. I am committing to posting at least once a week.
Two weeks ago I decided to make Spaghetti and Meatballs since my SLP (Significant Life Partner) had been nagging me about it and it's his favorite! A little history about this recipe. My mother is a phenomenal cook and has passed many of her recipes down to me and this is one. My mother's friend's mother (or maybe it's her friend's grandmother...) is Italian and the sauce recipe came from the friend's family. I've tried numerous types of tomato sauce in this recipe and have found my favorite brands so I dare you to find yours! You can easily halve this recipe if it sounds like to much food for you and yours.
Spaghetti Sauce
1/4 of medium onion (roughly 1/2 cup), chopped
3 gloves garlic, minced
2 GIANT cans (28 oz each) tomato sauce
1 small (6-8 oz variety) Italian-style tomato paste
42 oz water (or less depending on consistency preference)
Coat bottom of with Olive Oil. Saute onion and garlic until soft and aromatic. Add tomato sauce, tomato paste, and water. Bring to a boil. OPTIONAL: add Italian sweet sausage in bite size pieces. Add garlic powder and some sugar to taste. Sauce will thicken as it simmers over a few hours. If it is to watery add a little more tomato sauce.
Meatballs
1 lb extra lean ground beef
1/2 cup breadcrumbs
2-3 gloves garlic (or to taste preference...I will often use 5-6)
2 tbsp Italian Seasoning Mix
1 egg
Combine all ingredients in bowl until combined. It works best if you use your hands =) If the mixture feels to moist and doesn't adhere add some more breadcrumbs. Proceed to make small meatballs. Size wise you want them no larger than a golf ball. Drop the meatballs into the sauce above instead of the sausage links. Cover and simmer for 1 1/2 hours. Stir occasionally.
Feel free to tweak to your taste preferences! Just a note...I have used petite diced tomatoes instead of one of the cans of tomato sauce to give it a chunkier texture and it's pretty yummy that way, too! I hope you enjoy it as much as we do! It's a go to favorite for our house!
Two weeks ago I decided to make Spaghetti and Meatballs since my SLP (Significant Life Partner) had been nagging me about it and it's his favorite! A little history about this recipe. My mother is a phenomenal cook and has passed many of her recipes down to me and this is one. My mother's friend's mother (or maybe it's her friend's grandmother...) is Italian and the sauce recipe came from the friend's family. I've tried numerous types of tomato sauce in this recipe and have found my favorite brands so I dare you to find yours! You can easily halve this recipe if it sounds like to much food for you and yours.
Spaghetti Sauce
1/4 of medium onion (roughly 1/2 cup), chopped
3 gloves garlic, minced
2 GIANT cans (28 oz each) tomato sauce
1 small (6-8 oz variety) Italian-style tomato paste
42 oz water (or less depending on consistency preference)
Coat bottom of with Olive Oil. Saute onion and garlic until soft and aromatic. Add tomato sauce, tomato paste, and water. Bring to a boil. OPTIONAL: add Italian sweet sausage in bite size pieces. Add garlic powder and some sugar to taste. Sauce will thicken as it simmers over a few hours. If it is to watery add a little more tomato sauce.
Meatballs
1 lb extra lean ground beef
1/2 cup breadcrumbs
2-3 gloves garlic (or to taste preference...I will often use 5-6)
2 tbsp Italian Seasoning Mix
1 egg
Combine all ingredients in bowl until combined. It works best if you use your hands =) If the mixture feels to moist and doesn't adhere add some more breadcrumbs. Proceed to make small meatballs. Size wise you want them no larger than a golf ball. Drop the meatballs into the sauce above instead of the sausage links. Cover and simmer for 1 1/2 hours. Stir occasionally.
Feel free to tweak to your taste preferences! Just a note...I have used petite diced tomatoes instead of one of the cans of tomato sauce to give it a chunkier texture and it's pretty yummy that way, too! I hope you enjoy it as much as we do! It's a go to favorite for our house!
Wednesday, March 17, 2010
Slacking off..
So I've been slacking and not cooking a lot right now! I started this right before my birthday and have been working a bunch since. I promise I'll be better! My SLP (Significant Life Partner...he hates that title but I enjoy it) has been craving my from scratch Spaghetti and meatballs so that will be coming soon...stay tuned!
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