Monday, June 27, 2011
2 Tbs. white sugar (or other sweetner, I used 1 Tbs. Agave)
2 tsp. dried oregano
1/2 tsp. cayenne pepper
1 bunch cilantro
1/4 c. vegetable oil (I only used half the amount)
6 to 8 chicken breasts (frozen can be used)
Mix all ingredients except chicken together. Lay the chicken in the crockpot. Pour lime mixture over the top. Cook on low for 5 to 6 hours. Shred chicken and stir eveything together.
Serve as a taco, burrito, quesedilla, or over salad. Can be adapted to whatever you family likes.
Thursday, April 7, 2011
Prep Time: 10 min.
Cook Time: 8-10 min.
3/4 cup (scant) extra-virgin olive oil (you can use less if you want, but it helps keep the fish really moist and it's good fat, so I decided it's fine)
2 Tbsp. dried italian seasoning
1 Tbsp. roughly chopped fresh Italian parsley (use the flat leaf--MUST be fresh!)
2 Tbsp. roughly chopped fresh basil leaves (again, don't skimp--use fresh)
1/4 cup finely chopped shallots
1 Tbsp. minced garlic
1/2 cup grated parmesan (the real stuff, not that powdery canned stuff. And don't be scared by the mixture of fish and cheese in this recipe, it is truly amazing)
4 halibut fillets (about 6-8oz each). Cod or snapper would work well too.
Directions: Create and Italian herb baste by mixing together the olive oil, Italian seasoning, parsley, basil, shallots, garlic, and Parmesan cheese in a bowl. Preheat oven to 450. Coat the halibut in the Italian herb baste and bake for 8-10 minutes until fish is opaque and a knife slides in easily. Don't overbake! Let rest 2 minutes.
I served this with sauteed peas and fennel and crusty french bread, but you could seve with any veggie and starch of your choice--roasted brussles sprouts and polenta would be nice too.
Sunday, April 3, 2011
Chili-Rubbed Pork with Apricot Glaze
2 (1-pound each) pork tenderloins, fat trimmed
1 tablespoon chili powder
1 tablespoon garlic powder
1/2 tablespoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups apricot jam/jelly
1/2 cup barbecue sauce
1 teaspoon grated fresh ginger (see tutorial here)
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce
2 tablespoon chopped fresh cilantro
2 small limes, juiced
Combine chili powder, garlic powder, sugar, salt and pepper in a small bowl. Rub the spice mixture on the pork tenderloins. Cover the tenderloins and refrigerate for 2 to 24 hours.
Prior to grilling or roasting, melt the apricot jam in a saucepan over medium heat. Remove the pan from the heat and stir in the remaining glaze ingredients. Place half of the glaze in a serving bowl and set aside to serve with the pork tenderloins later.
Grilling Instructions: Preheat a grill to medium-high heat. Grill the pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill, tent with foil and let it rest for about 5 minutes before slicing.
Roasting Instructions: Preheat the oven to 375 degrees. Place the pork tenderloins in a lightly greased, foil-lined 9X13-inch pan. Bake for 15 minutes. Brush with the apricot glaze remaining in the pan. Bake for 15 more minutes. Again, brush with glaze. Bake an additional 10 minutes or until the pork reaches 160 degrees internally. Remove the pork from the oven, tent with foil and let it rest for 5 minutes before slicing.Serve the sliced pork over couscous, rice or potatoes with the reserved glaze alongside.
Saturday, January 8, 2011
Baked Parmesan “Risotto”
Adapted from Ina Garten
Risotto is a fantastic winter Italian dish. If you haven’t made/had it before it is full of flavor and is creamy and rich BUT the time honored method of preparation requires that you stand before the stove for 30 minutes stirring and adding small amounts of chicken broth constantly which is basically a pain. This recipe bakes the risotto, inspiration! The original recipe called for peas, but I prefer mushrooms for their flavor. I also added a few other changes to make the risotto more flavorful since I don’t add wine (which is usually a must in risotto). If mushrooms aren’t your thing, experiment with peas, asparagus, fresh tomatoes… I promise this is fantastic and easy!!
1 ½ cups Arborio rice
5 cups Chicken stock, note that stock is different than broth, more flavorful, althoughyou can use either
1 cup Freshly grated Parmesan cheese
2 T Butter
2T Olive oil
2 cups Crimini or baby bella mushrooms (more flavorful than white buttons)
1 Medium white/yellow onion
3 Cloves garlic
1t Rosemary (optional)
Preheat the oven to 350 degrees.
Put the butter and rice in a baking dish on the stove that can be transferred to the oven. Cook the rice on medium for 2-3 minutes to slightly toast the rice. Add 4 cups of the chicken stock and bake covered for 45 minutes, until most of the liquid is absorbed and the rice is al dente.
Meanwhile, chop the mushrooms and onions and mince the garlic. Combine the olive oil, onions and garlic in a pan and start sautéing over medium heat. After the onions begin to soften, add the mushrooms and rosemary, if using, and sauté until the mushrooms are soft.
Remove the rice from the oven, add the remaining cup of chicken stock, the parmesan, salt and pepper to taste, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the mushroom mixture and stir until combined. Serve hot.
Tuesday, January 4, 2011
After gobbling down more sugar than one should consume in a year in the last 3 weeks, I'm posting a recipe that has absolutely Nothing to do with sugar. Those posts are for a different time, when I feel back to my normal, less-sugar-filled self. That being said.....
I made these a few weeks back after coming across the recipe on Pioneer Woman. They looked too good to pass up and really easy. They use El Pato, so you know they're gonna be awesome. They were very simple to make and even tastier than I expected. I will definitely be making these again!
BEEF & BEAN BURRITOS
- 2 pounds Ground Beef
- ½ whole Medium Onion
- 1 can (7 Ounce) Mexican Tomato Sauce Or Enchilada Sauce ( save a little for drizzling on top)
- Salt And Pepper, to taste
- Cumin, Oregano, Chili Powder, Garlic To Taste
- 1 can (28 Ounce) Refried Beans
- ¾ cups Grated Cheddar Cheese
- 12 whole Burrito-sized Flour Tortillas ( I used whole wheat)
- Extra Grated Cheese, For Sprinkling
- Extra Sauce, For Drizzling
- Cilantro Leaves, Optional
- Optional Filling Ingredients: Mexican Rice, Sour Cream, Guacamole, Green Chilies, Pico De Gallo
Brown ground beef with onion and season to taste. Pour in sauce and simmer over low heat. Add water if mixture gets too dry.
Heat refried beans in a saucepan. Add cheese and stir in till melted. Keep warm.
Heat tortillas in microwave for one minute.
Spread a small amount of beans on each tortilla. Add meat. Fold over ends, then roll up. Place two burritos on a microwave-safe plate. Drizzle red sauce over the top and sprinkle with more grated cheddar. Microwave for one minute, or until cheese is melted and burritos are very hot. Serve immediately.
Wednesday, December 1, 2010
Homemade Peppermint Oreos
2 boxes devils food cake mix
2/3 c. canola oil
1 8oz package of cream cheese, softened
1/2 c. butter, softened
4 c. powdered sugar
1 tsp. peppermint extract (I did add less than a teaspoon -I didn't want it too strong for the kids)
sprinkles or crushed candy for decorating
red or green food coloring (optional)
Preheat oven to 350. Line cookie sheet with parchment paper.
Combine cake mix, eggs, and oil in a large bowl and mix using a mixer. The batter will be very stiff. Pinch off pieces of batter and roll into 1 inch balls. Place 1 inch apart on cookie sheets and flattend slightly with fingertips. Bake for 8 to 10 minutes. Remove immediately from cookie sheet and place on wire rack to cool.
In small bowl, combine cream cheese and butter and mix until blended. Gradually add in powderered sugar and peppermint extract until icing is smooth. Color frosting red or green, if desired. Spread half the cookies with icing and top with remaining cookies. Roll cookies in sprinkles or crushed candy - or just leave them plain. Store in refrigerator in a tightly sealed container.
Chex Mix School Fuel
4 c. rice chex
4 c. corn chex
3/4 c. brown sugar
6 tablespoons butter
3 tablespoons corn syrup
1/4 tsp. baking soda
1/4 c, chocolate chips
1/4 c. white chocolate chips
optional: (I ommitted these to make the mix gluten free)
1/2 c. peanuts
1 c. pretzels
Measure cereal out into a large bowl. Line cookie sheets with wax paper.
In a large microwaveable bowl, add the brown sugar, butter, and corn syrup. Microwave on high for 2 minutes, stirring after 1 minute until melted and smooth. Stir in baking soda and mix until dissolved. Add the cereal and nuts and pretzels, if adding. Stir to coat cereal. Microwave for 3 minutes, taking it out to stir cereal after each minute. Spread on cookie sheet. Cool for 10 minutes and break into bite size pieces. Put chocolate chips in small bowl and microwave for 30 second intervals until melted and smooth. Drizzle over cereal mix. Do the same with the white chocolate chips. Allow chocolates to cool or place in refrigerated until set. Eat and enjoy! Store in an airtight container if it lasts that long!
2 bags fresh cranberries
2 cups sugar
Process each of the fruits in a food processor. Use the entire orange--peel and all. Sometimes I mince the apples with a knife instead of processing them since it gives the salad a little more texture.
After all of the fruit is prepared, mix it together in a big bowl with the sugar and refrigerate until it's time to eat (overnight or for a few hours is best). Depending on how sweet your apples and oranges are, and your own preferences, you can often cut the sugar back a little--I usually use about 1 1/2 cups instead of the full 2 called for in the recipe.