Thursday, August 23, 2007
Lemon Basil Chicken and Rice
1/2 cup lemon juice
1/2 cup olive oil
1/2 cup chopped basil
3 chopped green onions
2 tablespoons white wine vinegar
1/2 tsp pepper
1 tablespoon hot oil
Hot cooked rice
Whisk together first 6 ingredients in a large bowl, blending well. Add chicken and chill for 40 minutes, turning occasionally. Cook the chicken in 1 Tbsp oil in a large skillet for 5 minutes on each side until golden brown. Pour reserved marinade through a wire, mesh strainer into skillet. Reduce heat to med-low, cover and simmer 8-10 minutes until chicken is done. Serve over hot cooked rice and enjoy!!!
Sunday, August 19, 2007
Saturday, August 18, 2007
3/4 cup Israeli Couscous
1/2 English cucumber, peeled, seeded and finely diced
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 cup Feta, crumbled
1 tbsp Italian parsley finely chopped, reserve stems
1 tbsp mint, finely chopped
2 tbsp red wine vinegar
Pinch of sugar
Olive Oil to taste
Salt and Pepper to taste
Bring to a boil 2qys heavily salted water and add couscous. Remove from heat and cover for 15-20 minutes until couscous is al dente., drain remaining water and allow to come to room temperature or chill completely.
Combine couscous with all other ingredients and refrigerate for at least 2 hours and up to 2 days.
Friday, August 17, 2007
Thursday, August 16, 2007
So, two dear friends bought me a cooking class for my birthday and I finally got to attend this week. I chose Seafood 101 at Central Market. I just want to get more comfortable cooking seafood and this was a great learning experience! The food was too good not to share, even though I didn't necessarily cook it!
Coriander Crusted Sea Scallops with Hatch Chimichurri
8 u-10 scallops
1/2 tsp corriander seed
1/2 tsp cumin seed
Salt and Pepper
Creme fraiche in squeeze bottle
Finely chopped cilantro
Course grind coriander, cumin, salt and pepper and press each side of the scallop in the mixture.
Sear scallops over high heat in a little grapeseed oil, 1 minute per side.
1 roasted hot hatch pepper, seeded and rough chopped
1 roasted mild hatch pepper, seeded and rough chopped
1/2 small shallot
1 clove garlic
1/4 cup cilantro leaves
1/4 cup Italian parsley leaves
2 tbsp lime juice
2 tsp champagne or white wine vinegar
2 tsp honey
Extra virgin olive oil for smothness
salt and pepper to taste
Blend all chimichurri ingredients and let set at least 2 hours, and up to 2 days.
Spoon 1-2 tbsp chimichurri on small round plate in a thin layer. Place scallops directly from pan onto chimichurri.
Squeeze small dollop of creme fraiche on scallop and press a cilantro leaf in for garnish.
Wednesday, August 15, 2007
Tuesday, August 14, 2007
Monday, August 13, 2007
My neice Jade and I whipped up a Texas Sheet Cake for my mom's birthday cause it's her favorite! It turned out fabulous and was a big hit!
I stole the recipe from a fellow Nestie's blog..
These aren't original and they do actually use canned ingredients, but you can make it all from scratch if you're so inclined. I don't have an exact recipe, but here is what we do for these yummy enchiladas...
Thursday, August 9, 2007
WOW!!! These are too good to be true! I just sat outside the oven door and stared because they just looked so perfect! My dog even agreed and swipped 6 of them off the counter while they were cooling. He later came to regret that decision...poor thing....
Here is the recipie from Allrecipes.com
Wednesday, August 8, 2007
Tuesday, August 7, 2007
We tried Tyler Florence's Smothered Pork Chops last night. They were very yummy! The picture I took was before I poured extra gravy over the dish since I figured it would look prettier :) The gravy was wonderful, though. My dogs were certainly appreciative that there was extra gravy to liven up their dog food, too! The only thing I'd change next time is to use a little more spice. Maybe more cayenne and garlic powder!
Smothered Pork Chops Recipe courtesy Tyler Florence; Food Network
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in (I used boneless)
1/4 cup olive oil - You could get away with a little less
1 cup chicken broth
1/2 cup buttermilk
Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess. Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.
I was a little lazy and served the pork chops with instant mashed red potatoes. They were sooo good, though! Give me a break...I don't even get off work until after 7pm, so some things have to be instant!
Friday, August 3, 2007
So, I didn't cook any of this, but it was too yummy not to share! Last night we went to a Simpson's Movie Feat. Basically, you watch the movie while you're served a fancy 5 course meal, complete with alcohol! What could be better? Well, I'm not exactly the Simpson's freak that DH is, but the movie was funny enough. The food, however, was amazing!
I really wish I had pictures, but we were in a dark theatre, so the menu descriptions will have to do. Trust me, though, it all looked and tasted awesome!!!
Chief Wiggum's Chili
A Roast Fresno chili stuffed with 5 chile-chili. (Very Hot)
Paired with: Duff Ice
Blinky With Tamacco Sauce
Halibut roast in a Boggy Creek Farm smoked tomato sauce with caviar and white asparagus eyes. (Sooooo Goood)
Paired with: Duff
Pinchy In a Bathtub Broth
Poached lobster in shellfish consomme with leek, celeriac and carrot. (Yummmmm...)
Paired with: Duff
Marge's Pork Chop
A grilled, bacon wrapped, Homer-sized pork chop in Marge's special pork spice blend with a caramel dipped apple, Moe's million dollar birthday fries and roast corn. (This was huge and wonderful. I was so full at this point!)
Paired with: Duff Stout
The Ultimate Donut
Mmmm...Sacrilicious, Donut Casserole, thousands of doughnuts in a casserole soaked in cream and pressed into one, topped with pink icing and sprinkles. (I love donuts, but can never eat more than one. This was like the equivalent of, like, THREE and I polished it off!)
Paired with: Raspberry Duff
Thursday, August 2, 2007
1 cup chicken broth
2 boneless skinless chicken breasts (cut into bite size pieces)
1 tbls butter
1) Bring pot of salted water to a boil. Cook pasta according to package directions. During the last 5 minutes of pasta cook time add the broccoli into the boiling water. Drain. 2) Mix together all the sauce ingredients (chicken broth through parsley) and set aside.3) Meanwhile, heat butter and olive oil in saucepan over medium heat. Add bite size chicken pieces into heated pan. Cook chicken until no longer pink. Pour the sauce ingredients into the pan with the chicken and bring to a simmer. Let simmer until chicken is cooked through and sauce has thickened. 4) Toss cooked broccoli and pasta with the chicken and sauce. Sprinkle with parmesan cheese if desired and serve.
Wednesday, August 1, 2007
1 cup panko (Japanese breadcrumbs)
1 tablespoon chopped fresh basil 1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon onion powder 1 large garlic clove, minced
2 large egg whites, lightly beaten
1 large egg, lightly beaten 2 tablespoons all-purpose flour
6 (6-ounce) halibut fillets 3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil, divided
Preheat oven to 450°.
Combine first 5 ingredients in a shallow dish. Place egg whites and egg in a shallow dish. Place flour in a shallow dish. Sprinkle fish with salt and pepper. Dredge fish in flour. Dip in egg mixture; dredge in panko mixture.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 fish fillets; cook 2 1/2 minutes on each side or until browned. Place fish on a broiler pan coated with cooking spray. Repeat procedure with remaining 1 tablespoon oil and remaining fish. Bake at 450° for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
CALORIES 293(29% from fat); FAT 9.6g (sat 1.4g,mono 4.9g,poly 1.8g); PROTEIN 39.4g; CHOLESTEROL 90mg; CALCIUM 89mg; SODIUM 446mg; FIBER 0.5g; IRON 1.8mg; CARBOHYDRATE 9.2g