Monday, September 24, 2007

Chicken Breast stuffed with Garlic and Herbed Goat Cheese

Can you tell I'm slightly obsessed with Cooking Light? (thanks, Shirra)

This is also from the October 2007 issue and it was wonderful!!! Especially if you love goat cheese! It was my first attempt at roasting my own garlic and it was super easy. The goat cheese I had on hand was plain, so I just chopped up some fresh rosemary I had leftover and mixed it up with the cheese and garlic. I sprinkled additional rosemary on top of the chicken while baking, as well.

Bourbon Glazed Salmon

I tried this out of the October 2007 Cooking Light and it was very tasty! My only issue was that it took a lot longer to cook than 3 minutes per side! For my thickest piece of salmon, it was more like 6-8 minutes per side. Still, a very good recipe!

Bittman's Non-Cleveland Brownies

DH found this brownie recipe on Mark Bittman's blog. I don't know a lot about him, but he's friends with Anthony Bourdain, so he can't be that bad in my opinion! They were my first attempt at homemade brownies (not from a box) and I think they turned out awesome!! Very soft and chewy!!

Time: 40 minutes

3 ounces unsweetened chocolate
8 tablespoons (1 stick) salted or unsalted butter, more for greasing pan
1 cup sugar
2 eggs
1/2 cup all-purpose flour
Pinch salt if you use unsalted butter
1/2 teaspoon vanilla extract, optional.

1. Heat oven to 350 degrees. Combine chocolate and butter in a small saucepan over very low heat, stirring occasionally. When chocolate is just about melted, remove from heat, and continue to stir until mixture is smooth. Meanwhile, grease an 8-inch-square baking pan. If you like, also line it with waxed or parchment paper and grease that.
2. Transfer mixture to a bowl, and stir in sugar. Beat in eggs, one at a time. Add flour (and salt and vanilla if you are using them), and stir to incorporate. Stop stirring when no traces of flour remain.
3. Pour into pan, and bake 20 to 30 minutes, or until set and barely firm in the middle. Cool on a rack before cutting. Yield: About 1 dozen brownies.

Sunday, September 23, 2007

Grilled Pork Tenderloin with Sherry-Apricot Sauce

2 1lb pork tenderloins


1/2 cup peanut oil

1/3 cup soy sauce

1/4 cup red wine vinegar

3 T lemon juice

2 T Worcestershire sauce

1 T fresh chopped parsley

1 T dry mustard

1/2 t cracked pepper

Combine marinade ingredients in a heavy duty zip top plastic bag or shallow container. Add tenderlions, turning to coat. Cover or seal and chill overnight or at least 4 hours. Remove tenderlions from marinade. Grill, covered, 6 inches from medium coals (300-400 degrees) for 12-14 minutes, or until done. (DH actually smoked ours for like an hour). Turn and baste once durning cooking time. Serves 6.

Sherry-Apricot Sauce

1/4 cup soy sauce

1/4 cup sherry

1 small jar of Apricot Preserves

Simmer over low heat in a small sauce pan until desired consistency. Spoon over the top of warm pork tenderloin and enjoy!

Wednesday, September 5, 2007

Garlic Fries!!

I should really use my nice digital camera to take these pics, but it's so much easier to use my camera phone! Sorry for the crappy pics!

I got this recipe from the latest Cooking Light and they did not disappoint! I may never get the garlic smell out of my house, though...