1 c. red peppers
1/2 c. chicken broth
1 tbs. oregano
1/4 ts. salt and pepper
1tbs. tomato paste
1 tbs. balsamic vinegar
1 ts. honey
2 c. rotini pasta
2 tbs. fresh parsley
Combine bell peppers, broth, oregano, salt&pepper in large skillet. Cook over medium heat and cover for 20 minutes. Stir occasionally until peppers are tender. Stir in tomato paste,vinegar, and honey. puree mixture in blender or food processor. Cook pasta according to package and mix together. Garnish with Parmesan cheese.
Tuesday, February 2, 2010
SPINICH STUFFED SHELLS
1 package of frozen spinach
1 package of jumbo pasta shells
2 tbsp. of butter
1 container of ricotta cheese
1 c. of mozzarella cheese
1/2 c. of Parmesan cheese
1/2 c. chopped basil
2 eggs beaten
1 jar of pasta sauce
Melt butter in large skillet over medium heat. Stir in spinach (make sure spinach is thawed and squeezed dry.) Cover and simmer, stirring occasionally for 3 minutes. Transfer to large bowl. Add ricotta, mozzarella, and Parmesan,basil,eggs, and 1/4 tsp salt. Mix well. Stuff shells, add pasta sauce to top and bake @ 350 for 30 minutes.
1 package of jumbo pasta shells
2 tbsp. of butter
1 container of ricotta cheese
1 c. of mozzarella cheese
1/2 c. of Parmesan cheese
1/2 c. chopped basil
2 eggs beaten
1 jar of pasta sauce
Melt butter in large skillet over medium heat. Stir in spinach (make sure spinach is thawed and squeezed dry.) Cover and simmer, stirring occasionally for 3 minutes. Transfer to large bowl. Add ricotta, mozzarella, and Parmesan,basil,eggs, and 1/4 tsp salt. Mix well. Stuff shells, add pasta sauce to top and bake @ 350 for 30 minutes.
Monday, February 1, 2010
MeXiCaN cHiCkEn
2 TBSP oil
8 chicken drumsticks
1 onion, chopped finely (or onion powder)
1 tsp chili powder
1 tsp ground coriander
1 15 oz canned chopped tomatoes
2 TBSP tomato paste
2/3 cup frozen corn
salt and pepper
1. Heat the oil in a large skillet, add the chicken drumsticks and cook over a medium heat until lightly browned. Remove the chicken drumsticks from the pan with a draining spoon and set aside until required.
2. Add the onion to the pan and cook for 3-4 minutes, until softened, then stir in the chili powder and ground coriander and cook for a few seconds, stirring briskly so the spices do not burn on the bottom of the pan. Add the tomatoes and tomato paste, and stir well to incorporate.
3. Return the chicken drumsticks to the pan and simmer gently for 20 minutes, until the chicken is tender and thoroughly cook. Add the corn and cook for another 3-4 minutes. Season with salt and pepper to taste.
4. Serve with rice.
8 chicken drumsticks
1 onion, chopped finely (or onion powder)
1 tsp chili powder
1 tsp ground coriander
1 15 oz canned chopped tomatoes
2 TBSP tomato paste
2/3 cup frozen corn
salt and pepper
1. Heat the oil in a large skillet, add the chicken drumsticks and cook over a medium heat until lightly browned. Remove the chicken drumsticks from the pan with a draining spoon and set aside until required.
2. Add the onion to the pan and cook for 3-4 minutes, until softened, then stir in the chili powder and ground coriander and cook for a few seconds, stirring briskly so the spices do not burn on the bottom of the pan. Add the tomatoes and tomato paste, and stir well to incorporate.
3. Return the chicken drumsticks to the pan and simmer gently for 20 minutes, until the chicken is tender and thoroughly cook. Add the corn and cook for another 3-4 minutes. Season with salt and pepper to taste.
4. Serve with rice.
SwEeT & sOuR cHiCkEn
4 skinless, boneless chicken breasts
2 TBSP honey
1 TBSP soy sauce
1 tsp finely grated lemon peel
1 TBSP lemon juice
salt and pepper
8 oz rice noodles
2 tsp sesame oil
1 TBSP sesame seeds
1 tsp finely grated lemon peel
1. Using a sharp knife, score the chicken breasts with a criss-cross pattern on both sides (making sure that you do not cut all the way through the meat.)
2. Combine the honey, soy sauce, lemon peel, and juice in a small bowl and season with black pepper.
3. Arrange the chicken on the broiler rack and brush with half the honey mixture. Cook under a preheated broiler for 10 minutes, then turn over and brush with the remaining mixture. Cook for a further 8-10 minutes, then turn over and brush with the remaining mixture. Cook for a further 8-10 minutes, or until cooked through and tender. The juices should run clear when the thickest part of the chicken is pierced with a skewer.
4. Meanwhile, prepare the noodles, according to the package instructions. Drain well and transfer to a warm serving bowl. Add the sesame oil, sesame seeds, and lemon peel and toss well to mix. Season with salt and pepper to taste and keep warm.
5. Drain the chicken and serve immediately with a small mound of noodles. Garnish with chives.
2 TBSP honey
1 TBSP soy sauce
1 tsp finely grated lemon peel
1 TBSP lemon juice
salt and pepper
8 oz rice noodles
2 tsp sesame oil
1 TBSP sesame seeds
1 tsp finely grated lemon peel
1. Using a sharp knife, score the chicken breasts with a criss-cross pattern on both sides (making sure that you do not cut all the way through the meat.)
2. Combine the honey, soy sauce, lemon peel, and juice in a small bowl and season with black pepper.
3. Arrange the chicken on the broiler rack and brush with half the honey mixture. Cook under a preheated broiler for 10 minutes, then turn over and brush with the remaining mixture. Cook for a further 8-10 minutes, then turn over and brush with the remaining mixture. Cook for a further 8-10 minutes, or until cooked through and tender. The juices should run clear when the thickest part of the chicken is pierced with a skewer.
4. Meanwhile, prepare the noodles, according to the package instructions. Drain well and transfer to a warm serving bowl. Add the sesame oil, sesame seeds, and lemon peel and toss well to mix. Season with salt and pepper to taste and keep warm.
5. Drain the chicken and serve immediately with a small mound of noodles. Garnish with chives.
CiTrUs ChIcKeN
4 chicken breasts
1 can Sprite
1 cup soy sauce
1/2 tsp minced garlic
Combine sprite, soy sauce, and garlic. Marinate chicken and grill.
1 can Sprite
1 cup soy sauce
1/2 tsp minced garlic
Combine sprite, soy sauce, and garlic. Marinate chicken and grill.
CaFe RiO sWeEt PoRk SaLaD
SWEET PORK
1 lb. pork tenderloin
2-15 oz. cans tomato sauce
1 1/2 c. brown sugar
1 can of coke
1 garlic clove, diced
1/4 c. cilantro, minced
Place all ingredients in Crock Pot on Medium for at least 4 hours. Shred.
CILANTRO RANCH
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalepeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)
Mix all ingredients together in the blender. Thats it!
CILANTRO-LIME RICE
1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
BLACK BEANS
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans
2 Tbsp. fresh chopped cilantro
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (*You can also add a can of corn, drained*)
******NOTE******
Don't forget you can garnish it with pico de gallo, guacamole, and tortilla strips. YUM!
1 lb. pork tenderloin
2-15 oz. cans tomato sauce
1 1/2 c. brown sugar
1 can of coke
1 garlic clove, diced
1/4 c. cilantro, minced
Place all ingredients in Crock Pot on Medium for at least 4 hours. Shred.
CILANTRO RANCH
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalepeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)
Mix all ingredients together in the blender. Thats it!
CILANTRO-LIME RICE
1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
BLACK BEANS
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans
2 Tbsp. fresh chopped cilantro
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (*You can also add a can of corn, drained*)
******NOTE******
Don't forget you can garnish it with pico de gallo, guacamole, and tortilla strips. YUM!
YaKiNiKu
1 flank steak
Pickles:
1/4 cup rice vinegar
1 TBSP fresh lemon juice
1 TBSP granulated sugar
1 tsp kosher salt
1/4 cup water
2 thin Japanese cucumbers, 4 to 6 ounces each
Sauce:
1/4 cup miso
1/4 cup mirin (sweet rice wine)
3 TBSP soy sauce
1 TBSP fresh lemon juice
2 tsp granulated sugar
1/4 tsp freshly ground black pepper
1/4 cup water
1 tsp kosher salt
1/2 tsp freshly ground black pepper
6 cups steamed white rice
1. In order to cut the meat into thin slices, wrap the meat in plastic or paper and place in plastic or paper and place in the freezer for about 2 hours.
2. In a medium bowl mix the vinegar, lemon juice, sugar, and salt until the sugar and salt are dissolved. Add water. Trim the ends of the cucumbers and discard. Cut the cucumbers into thin strips, each about 1/4 inch wide and 3 inches long (could be any shape, really). Add the cucumbers to the pickling liquid and set aside.
3. In a medium bowl combine the sauce ingredients. Whisk until the miso is dissolved. Divide the sauce into individual dipping bowls.
4. When the meat is cold and hard, cut it crosswise into 1/4-inch slices. Lay the slices flat on sheet pans and let sit at room temperature for 20 to 30 minutes before grilling.
5. Just before grilling, season the meat slices evenly with salt and pepper. Brush the cooking grate clean. Grill the meat slices in 2 batches over direct high heat, with the lid open, until medium rare, about 2 minutes, turning once or twice. After both batches are cooked, cut the meat into strips about 1 inch wide. The meat strips may go onto a olarge platter to be served family style along with individual bowls of rice, dipping sauce, and pickles.
Pickles:
1/4 cup rice vinegar
1 TBSP fresh lemon juice
1 TBSP granulated sugar
1 tsp kosher salt
1/4 cup water
2 thin Japanese cucumbers, 4 to 6 ounces each
Sauce:
1/4 cup miso
1/4 cup mirin (sweet rice wine)
3 TBSP soy sauce
1 TBSP fresh lemon juice
2 tsp granulated sugar
1/4 tsp freshly ground black pepper
1/4 cup water
1 tsp kosher salt
1/2 tsp freshly ground black pepper
6 cups steamed white rice
1. In order to cut the meat into thin slices, wrap the meat in plastic or paper and place in plastic or paper and place in the freezer for about 2 hours.
2. In a medium bowl mix the vinegar, lemon juice, sugar, and salt until the sugar and salt are dissolved. Add water. Trim the ends of the cucumbers and discard. Cut the cucumbers into thin strips, each about 1/4 inch wide and 3 inches long (could be any shape, really). Add the cucumbers to the pickling liquid and set aside.
3. In a medium bowl combine the sauce ingredients. Whisk until the miso is dissolved. Divide the sauce into individual dipping bowls.
4. When the meat is cold and hard, cut it crosswise into 1/4-inch slices. Lay the slices flat on sheet pans and let sit at room temperature for 20 to 30 minutes before grilling.
5. Just before grilling, season the meat slices evenly with salt and pepper. Brush the cooking grate clean. Grill the meat slices in 2 batches over direct high heat, with the lid open, until medium rare, about 2 minutes, turning once or twice. After both batches are cooked, cut the meat into strips about 1 inch wide. The meat strips may go onto a olarge platter to be served family style along with individual bowls of rice, dipping sauce, and pickles.
RoSeMaRy-CrUsTeD PoRtErHoUsE sTeAkS wItH rEd WiNe ReDuCtIoN
Sauce:
2 cups low-sodium beef stock
1 cup dry red wine (cabernet)
1/2 ketchup
1/4 tsp dried thyme
1/4 tsp freshly ground black pepper
4 porterhouse steaks, 1 to 1 1/4 pounds each and about 1 1/4 inches thick, trimmed of excess fat
Extra Virgin Olive Oil
1 TBSP finely chopped fresh rosemary
2 tsp kosher salt
1 tsp freshly ground black pepper
1 TBSP butter, cut into 2-equal pieces
1. In a medium saucepan whisk the beef stock, wine, ketchup, thyme, and pepper. Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer and cook until about 1 cup remains, 20 to 30 minutes, stirring occasionally. Remove the saucepan from the heat.
2. Lightly coat the steaks on both sides with oil. Season evenly with the rosemary, slat, and pepper. Let sit at room temperature for 20 to 30 minutes before grilling.
3. Brush the cooking grate clean. Sear the steaks over direct high heat, with the lid closed as much as possible, for about 6 minutes, turning once and swapping their positions as needed for even cooking. Then move the steaks over indirect high heat and cook to your desired doneness, 4 to 6 minutes for medium rare. By rotating the doneness, 4 to 6 minutes medium rare. By rotating the steaks so the tenderloin section is facing away from the hot fire, you will protect the meat from overcooking. Remove the steaks from the grill and let rest for 3 to 5 minutes.
4. Bring the sauce to a simmer. Add the butter and whisk to incorporate it. If necessary, adjust the seasoning. Carve the steaks and serve warm with the sauce.
2 cups low-sodium beef stock
1 cup dry red wine (cabernet)
1/2 ketchup
1/4 tsp dried thyme
1/4 tsp freshly ground black pepper
4 porterhouse steaks, 1 to 1 1/4 pounds each and about 1 1/4 inches thick, trimmed of excess fat
Extra Virgin Olive Oil
1 TBSP finely chopped fresh rosemary
2 tsp kosher salt
1 tsp freshly ground black pepper
1 TBSP butter, cut into 2-equal pieces
1. In a medium saucepan whisk the beef stock, wine, ketchup, thyme, and pepper. Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer and cook until about 1 cup remains, 20 to 30 minutes, stirring occasionally. Remove the saucepan from the heat.
2. Lightly coat the steaks on both sides with oil. Season evenly with the rosemary, slat, and pepper. Let sit at room temperature for 20 to 30 minutes before grilling.
3. Brush the cooking grate clean. Sear the steaks over direct high heat, with the lid closed as much as possible, for about 6 minutes, turning once and swapping their positions as needed for even cooking. Then move the steaks over indirect high heat and cook to your desired doneness, 4 to 6 minutes for medium rare. By rotating the doneness, 4 to 6 minutes medium rare. By rotating the steaks so the tenderloin section is facing away from the hot fire, you will protect the meat from overcooking. Remove the steaks from the grill and let rest for 3 to 5 minutes.
4. Bring the sauce to a simmer. Add the butter and whisk to incorporate it. If necessary, adjust the seasoning. Carve the steaks and serve warm with the sauce.
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