Thursday, November 1, 2012
I ate at a fancy Italian restaurant a few days ago and had an incredible brussel sprout and pancetta pasta dish. It was pricey though, so I thought I could re create it for a more decent price. Well I did and the flavors WIN!
1 package fresh brussel sprouts- trimmed and cut in half
2 TBS olive oil
2 cloves garlic, peeled but kept whole
Mix above together and roast on a sheet cake pan for about 15-20 at 400 until sprouts are crispy outside but tender inside.
While roasting sprouts, cook:
1 pound pasta in salted water, reserving 1/4 cup water for later.
In large skillet combine::
2 TBS olive oil
1 cup assorted colors of bell peppers chopped
1/2 an onion chopped small
2 cloves minced garlic
1 package of turkey sausage, sliced
Sautee until veggies are tender and sausages have started to brown on the outside.
Add everything together in skillet and add::
1/4 cup reserved pasta water
1/2 cup grated (fresh) parmesan cheese
2 TBS butter
salt and pepper to taste
Friday, September 2, 2011
If you have never had quinoa before, you are missing out! I first tried this recipe at a neighborhood party. I was hesitant at first because I had never eaten quinoa, but I must say, It is divine!! The recipe actually comes from here. I thought it could use a little more dressing, so I changed it up just a little with some help from my cousin (who is an amazing chef). It is great warm or cold. Make it! I am so addicted!
Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing
- 1 cup dry quinoa, rinsed
- 1 tbsp olive oil or coconut oil
- 1 3/4 cup water ( I used chicken stock instead)
- 1 can black beans, drained and rinsed
- 1 avocado, chopped into chunks
- handful cherry tomatoes, quartered (I used much more)
- 1/2 red onion, diced
- 1 small clove garlic, minced
- 1 red bell pepper, chopped into chunks
- small handful cilantro, diced (once again, I used much more)
- 1 limes, juiced
- 1/2 tsp cumin
- 1/2 tbsp olive oil
- salt, to taste
- Warm the olive/coconut oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes.
- While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, salt, and rice vinegar. Whisk it aggressively. Adjust seasoning as necessary.
- When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through.
- Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary.
Tuesday, May 10, 2011
12 corn tortillas (6 inch)
1 medium onion, chopped
2 Tbsp. olive oil
3/4 pound cooked medium shrimp, chopped
1 4 oz. can chopped green chile's
1 tsp. chili powder
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. cumin
4 oz. reduced fat cream cheese
1 1/2 cups shredded Mexican blend cheese, divided
Prepared Green Tomatillos Sauce
Wrap tortillas in foil and place in the oven for 15 minutes or until softened.
Meanwhile, in a large skillet, saute onion in olive oil over medium heat until tender. Add shrimp, green chilies, chili powder, salt, pepper and cumin. Cook for 2-3minutes until combined. Stir in cream cheese, then 1/2 cup of Mexican cheese until melted.
Unwrap tortillas. Spray a 9x13 baking dish with nonstick cooking spray, then spoon 1/4 cup of filling down middle of one tortilla. Roll and place seam side down in baking dish. Repeat with remaining tortillas.
Cover enchiladas with tomatillo sauce, then with remaining cheese. Bake at 350 for 20-25 minutes or until heated through and bubbly.
1 T. Olive Oil
1 Large Onion, chopped
2 cloves garlic, minced
1 lb. Green Tomatillos, cut in halves or quartered
¼ C. Snipped Cilantro
Salt and Pepper to taste
In a large sauce pan saute onion and garlic in olive oil until softened. Add tomatillos, cover and simmer until softened. Transfer vegetables to blender and pulse until blended without chunks. Add cilantro, salt and pepper to taste and set aside.
Friday, May 6, 2011
- 4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
- 1 teaspoon kosher salt, divided
- 1/4 cup plus 1 tablespoon all-purpose flour, divided
- 3 teaspoons extra-virgin olive oil, divided
- 2 large shallots, finely chopped
- 1/2 cup dry white wine (I didn't have any and just used more broth instead)
- 1 14-ounce can reduced-sodium chicken broth
- 1/3 cup reduced-fat sour cream
- 1 tablespoon Dijon mustard
- 1/2 cup chopped chives, (about 1 bunch)
- Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
- Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
- Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.
Wednesday, March 30, 2011
This driver was drunk.
If we hadn't have been parked behind my friend or come to help her with her flat, he would have easily hit right into her and her blond hair, blue eyed babies napping in the back seat.
I called it, fantastic!
2 large red bell peppers, cut into strips
1/3 cup teriyaki sauce
2 tbsp rice vinegar
1 tsp red pepper flakes (more or less for heat)
2 cloves of garlic minced
Add all ingredients to slow cooker and cook on low for 5-7 hours.
At the end, shred the pork and add 1/4 cup peanut butter.
Serve over Jasmine rice. Top with sliced green onions, chopped peanuts, and lime wedges.
Saturday, February 26, 2011
English muffins, split, toasted and buttered
Thick slices ham or Canadian bacon, warmed
Shredded Cheese (Optional) Paprika (Optional) Toast and butter a 1/2 of an English Muffin, place a slice of warmed Canadian bacon on top of the butter English Muffin, then place a poached egg. Top with about a 1/2 cup of Hollandaise Sauce. Our friends then just Paprika the top, but we like to put a little shredded cheese. So, which ever you like! My husband and I each eat 2 of the above servings (so we each use 1 full English Muffin, 2 pieces of Canadian Bacon and 2 poached eggs). So, that can help you figure out how much you will need to make for your little family.
Also, I just buy the packet of McCormick Hollandaise Sauce, but you can make it by hand too. Here is a recipe I found:
3 large egg yolks
1 1/2 tablespoons cold water
1/2 cup warm clarified butter
1 to 3 teaspoons fresh lemon juice
Dash hot red pepper sauce (optional)
Salt and ground white pepper to taste
Place in the top of a double boiler or in a large stainless-steel bowl set up as a double boiler. Off the heat, whisk the egg mixture until it becomes light and frothy. Place the top of the double boiler or the bowl over, not in, barely simmering water and continue to whisk until the eggs are thickened, 2 to 4 minutes, being careful not to let the eggs get too hot. Remove the pan or bowl from over the water and whisk to slightly cool the mixture. Whisking constantly, very slowly add butter, then whisk in lemon juice, pepper sauce and salt and pepper. If the sauce is too thick, whisk in a few drops of warm water. Serve immediately or keep the sauce warm for up to 30 minutes by placing the bowl in water (not hot) water.
Got this recipe from Bakerella! It was seriously BEYOND easy! I didn't have the smaller cupcake liners though, so I just used the regular size. Then for the crust I just crumbed the Nilla Wafers and added some butter and smashed it down into the bottom. Worked out fine!
2 pkg. (8oz.) cream cheese, softened to room temperature
3/4 cup sugar
1 Tbsp vanilla
1 Tbsp lemon juice
2″ aluminum mini baking cups
Cherry Pie Filling
Place a vanilla wafer in each mini baking cup.
Bake at 350 for 15-20 minutes. Let cool and top with cherry pie filling. Refrigerate.