INGREDIENTS:
1 lb carrots- cut into small strips
olive oil
rosemary
lemon
salt and pepper
DIRECTIONS:
1 = Drizzle carrots with olive oil, then sprinkle with rosemary, salt and pepper
2 - Roast at 375 for 45 min.
3 - Top off with lemon juice
THOUGHTS:
Delicious way to eat carrots. I usually only like them raw, but this recipe kept them crisp and tasty.
Wednesday, December 23, 2009
Wednesday, December 2, 2009
Fruit Salad
INGREDIENTS:
1 pint strawberries
1 lb seedless grapes, halved
3 kiwis, peeled & sliced
3 bananas, sliced
1 21 oz can peach pie filling
DIRECTIONS:
In a large bowl, combine fresh fruits. Gently mix in peach pie filling. Chill 1 hour before serving.
THOUGHTS:
Absolutely wonderful, but fairly expensive depending on the season and fruit prices.
1 pint strawberries
1 lb seedless grapes, halved
3 kiwis, peeled & sliced
3 bananas, sliced
1 21 oz can peach pie filling
DIRECTIONS:
In a large bowl, combine fresh fruits. Gently mix in peach pie filling. Chill 1 hour before serving.
THOUGHTS:
Absolutely wonderful, but fairly expensive depending on the season and fruit prices.
Pool Punch
INGREDIENTS:
24 ounces Coconut Rum (aka 3 cups)
4 cups Pineapple Juice
1/2 cup Cranberry Juice
DIRECTIONS:
Mix it all together, grab some ice and a cup and head to the pool. This makes about 1/2 gallon of punch.
THOUGHTS:
The most fun thing about this drink is messing around with it by using Pineapple juices with orange, strawberry, mango, or whatever. You can also used spiced rum if you are low on the coconut rum.
24 ounces Coconut Rum (aka 3 cups)
4 cups Pineapple Juice
1/2 cup Cranberry Juice
DIRECTIONS:
Mix it all together, grab some ice and a cup and head to the pool. This makes about 1/2 gallon of punch.
THOUGHTS:
The most fun thing about this drink is messing around with it by using Pineapple juices with orange, strawberry, mango, or whatever. You can also used spiced rum if you are low on the coconut rum.
Monday, November 23, 2009
Annastasia's Hanky Panky
INGREDIENTS:
1 lb. hot pork sausage
1 lb. ground beef (use something with little grease, like top ground-98% fat free or sirloin)
1 lb. Mexican Velveeta Cheese
1 package of cocktail (mini loaf) pumpernickel bread
DIRECTIONS:
1 - Brown your meats together in a large skillet so you can mix them all up well.
2 - Drain the grease.
3 - Add the cheese and mix as it melts.
4 - Once all ooey-gooey place on bread and broil in oven so as to toast the bread.
THOUGHTS:
Delicious appetizer. Annastasia modified it a bit for PtThanksgiving by making the meat/cheese mixture the night before and heating it up in the morning. Then she just toasted the bread and added the topping. I'm thinking that this would also be a great brunch item if served over biscuits...and maybe adding some eggs.
1 lb. hot pork sausage
1 lb. ground beef (use something with little grease, like top ground-98% fat free or sirloin)
1 lb. Mexican Velveeta Cheese
1 package of cocktail (mini loaf) pumpernickel bread
DIRECTIONS:
1 - Brown your meats together in a large skillet so you can mix them all up well.
2 - Drain the grease.
3 - Add the cheese and mix as it melts.
4 - Once all ooey-gooey place on bread and broil in oven so as to toast the bread.
THOUGHTS:
Delicious appetizer. Annastasia modified it a bit for PtThanksgiving by making the meat/cheese mixture the night before and heating it up in the morning. Then she just toasted the bread and added the topping. I'm thinking that this would also be a great brunch item if served over biscuits...and maybe adding some eggs.
Sunday, November 22, 2009
Champagne Shrimp & Pasta
INGREDIENTS:
8 oz angel hair pasta
1 lb shrimp, peeled & deveined
2 cups champagne or sparkling wine
1 Tablespoon lavender OR garlic (Optional)
1 cup fresh mushrooms, sliced
1 cup heavy cream (split into 3/4 cup and 1/4 cup)
3 Tablespoons fresh parsley, chopped
2 Tablespoons minced shallots
1 Tablespoon extra virgin olive oil
1/4 teaspoon salt
Freshly grated Parmesan cheese
Salt & Pepper to taste
DIRECTIONS:
1 - Cook and drain pasta as directed on package
2 - While pasta is cooking, heat the olive oil on medium-high heat in a large skillet
3 - Cook mushrooms (and garlic, if using) in oil until tender, remove & set aside for later
4 - Combine shrimp, champagne, (lavender, if using) and salt in the skillet and cook on High heat. When liquid boils, remove shrimp & add the shallots.
5 - Boil for 8 minutes (until liquid reduces to about 1/2 cup)
6 - Stir in 3/4 cup cream and boil 2 minutes
7 - Add shrimp and mushrooms back into the skillet to heat through. Add salt and pepper to taste
8 - Toss hot pasta with remaining cream and fresh parsley
9 - Spoon shrimp & sauce over the pasta and top with Parmesan cheese
THOUGHTS:
This was my first attempt cooking with shrimp and it was a LOT easier than I expected. The lavender and garlic are two things I have tried with this recipe...first the lavender because I had it on hand and second the garlic just to see how it affected the recipe. I'm sure it would be just as tasty without either, but they both gave a nice aroma (lavender) and kick (garlic) to the basic recipe. This is going down in my book as one of my "go to" recipes when I want to impress someone.
8 oz angel hair pasta
1 lb shrimp, peeled & deveined
2 cups champagne or sparkling wine
1 Tablespoon lavender OR garlic (Optional)
1 cup fresh mushrooms, sliced
1 cup heavy cream (split into 3/4 cup and 1/4 cup)
3 Tablespoons fresh parsley, chopped
2 Tablespoons minced shallots
1 Tablespoon extra virgin olive oil
1/4 teaspoon salt
Freshly grated Parmesan cheese
Salt & Pepper to taste
DIRECTIONS:
1 - Cook and drain pasta as directed on package
2 - While pasta is cooking, heat the olive oil on medium-high heat in a large skillet
3 - Cook mushrooms (and garlic, if using) in oil until tender, remove & set aside for later
4 - Combine shrimp, champagne, (lavender, if using) and salt in the skillet and cook on High heat. When liquid boils, remove shrimp & add the shallots.
5 - Boil for 8 minutes (until liquid reduces to about 1/2 cup)
6 - Stir in 3/4 cup cream and boil 2 minutes
7 - Add shrimp and mushrooms back into the skillet to heat through. Add salt and pepper to taste
8 - Toss hot pasta with remaining cream and fresh parsley
9 - Spoon shrimp & sauce over the pasta and top with Parmesan cheese
THOUGHTS:
This was my first attempt cooking with shrimp and it was a LOT easier than I expected. The lavender and garlic are two things I have tried with this recipe...first the lavender because I had it on hand and second the garlic just to see how it affected the recipe. I'm sure it would be just as tasty without either, but they both gave a nice aroma (lavender) and kick (garlic) to the basic recipe. This is going down in my book as one of my "go to" recipes when I want to impress someone.
Perfect Rib-eye
INGREDIENTS:
2 boneless rib-eyes, room temperature
Canola oil to coat
Kosher salt
Ground black pepper
DIRECTIONS:
1 - Put a skillet in the oven and preheat to 500 degrees
2 - Coat steak lightly with oil and season with kosher salt & pepper
3 - When oven is preheated, remove the pan & place on range over high heat
4 - Immediately place the steaks in the middle of the dry, hot pan. Cook 30 seconds without moving them. Turn the steaks with tongs and cook another 30 seconds.
5 - Put the skillet in the oven for 2 minutes, flip the steaks and put back in the oven for another 2 minutes
6 - Remove skillet from oven and cover with foil. Let steaks rest for 2 minutes.
THOUGHTS:
The title says it all. Thanks to Alton Brown for this one.
2 boneless rib-eyes, room temperature
Canola oil to coat
Kosher salt
Ground black pepper
DIRECTIONS:
1 - Put a skillet in the oven and preheat to 500 degrees
2 - Coat steak lightly with oil and season with kosher salt & pepper
3 - When oven is preheated, remove the pan & place on range over high heat
4 - Immediately place the steaks in the middle of the dry, hot pan. Cook 30 seconds without moving them. Turn the steaks with tongs and cook another 30 seconds.
5 - Put the skillet in the oven for 2 minutes, flip the steaks and put back in the oven for another 2 minutes
6 - Remove skillet from oven and cover with foil. Let steaks rest for 2 minutes.
THOUGHTS:
The title says it all. Thanks to Alton Brown for this one.
Parmesan Tilapia
INGREDIENTS:
1/2 cup grated parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
1/4 teaspoon dried basil
1/4 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic salt
2 lbs tilapia filets
DIRECTIONS:
1 - Preheat the oven's broiler. Line a broiling pan with aluminum foil and spray with cooking spray
2 - In a small bowl, mix the parmesan cheese, butter, and mayonnaise. Season with all of the dry ingredients.
3 - Arrange filets in a single layer on the broiler pan with the darker, veined side up. Broil a few inches from the heat for 3 minutes.
4 - Flip the filets over and broil for another 2 more minutes.
5 - Remove filets from oven and coven with the parmesan cheese mixture. Broil for another 2 minutes.
THOUGHTS:
Amazing and easy fish recipe. Tilapia is on special at Whole Foods all the time, so I expect to use this recipe often. I do think I will buy low fat mayo for the next round to take off a little of the guilt. This topping would also work well on chicken.
Additional Note: Now that I am growing my own herbs, the 1/4 teaspoon dried basil will be replaced with 3/4 teaspoons fresh basil.
1/2 cup grated parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
1/4 teaspoon dried basil
1/4 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic salt
2 lbs tilapia filets
DIRECTIONS:
1 - Preheat the oven's broiler. Line a broiling pan with aluminum foil and spray with cooking spray
2 - In a small bowl, mix the parmesan cheese, butter, and mayonnaise. Season with all of the dry ingredients.
3 - Arrange filets in a single layer on the broiler pan with the darker, veined side up. Broil a few inches from the heat for 3 minutes.
4 - Flip the filets over and broil for another 2 more minutes.
5 - Remove filets from oven and coven with the parmesan cheese mixture. Broil for another 2 minutes.
THOUGHTS:
Amazing and easy fish recipe. Tilapia is on special at Whole Foods all the time, so I expect to use this recipe often. I do think I will buy low fat mayo for the next round to take off a little of the guilt. This topping would also work well on chicken.
Additional Note: Now that I am growing my own herbs, the 1/4 teaspoon dried basil will be replaced with 3/4 teaspoons fresh basil.
Monday, June 22, 2009
Mashed Potatoes
INGREDIENTS:
1.5 lbs Yukon Gold Potatoes, peeled & quartered lengthwise
1/2 teaspoon salt
4 Tablespoons heavy cream
2 Tablespoons butter
1 Tablespoon milk
Salt & pepper to taste
DIRECTIONS:
1 - Put all potatoes in saucepan with 1/2 teaspoon salt. Add enough water to cover the potatoes well and bring to a boil
2 - Reduce heat, cover, and simmer for 15-20 minutes or until potatoes are soft to a fork
3 - Warm cream and melt butter together
4 - Put potatoes in dish andd add the cream and butter. Mash with potato masher. Add milk as needed until the desired consistency is acheived.
5 - Add salt and pepper to taste
THOUGHTS:
These mashed potatoes are fantastic and the perfect starting point for "flavored" mashed potatoes. I recently made this recipe but added 2 tablespoons of wasabi to the melted butter and cream before mashing the potatoes. The result was mashed potatoes with a slight (very slight) kick that went well with the seared tuna dish below. In the future, I will probably try this recipe with other seasonings such as garlic and cheese.
1.5 lbs Yukon Gold Potatoes, peeled & quartered lengthwise
1/2 teaspoon salt
4 Tablespoons heavy cream
2 Tablespoons butter
1 Tablespoon milk
Salt & pepper to taste
DIRECTIONS:
1 - Put all potatoes in saucepan with 1/2 teaspoon salt. Add enough water to cover the potatoes well and bring to a boil
2 - Reduce heat, cover, and simmer for 15-20 minutes or until potatoes are soft to a fork
3 - Warm cream and melt butter together
4 - Put potatoes in dish andd add the cream and butter. Mash with potato masher. Add milk as needed until the desired consistency is acheived.
5 - Add salt and pepper to taste
THOUGHTS:
These mashed potatoes are fantastic and the perfect starting point for "flavored" mashed potatoes. I recently made this recipe but added 2 tablespoons of wasabi to the melted butter and cream before mashing the potatoes. The result was mashed potatoes with a slight (very slight) kick that went well with the seared tuna dish below. In the future, I will probably try this recipe with other seasonings such as garlic and cheese.
Seared Tuna Steaks
INGREDIENTS:
Tuna steak(s) (about .5 lb per person)
Juice of one lemon
1/3 cup Soy/Ginger marinade
1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
DIRECTIONS:
1 - Marinate the steaks in all other ingredients mixed together for 1.5 hours in the fridge and 30 minutes room temperature
2 - Heat a pan on Medium-High heat. While heating, dry the tuna steak(s) using paper towels.
3 - Put 2 tablespoons of the marinade into the hot pan and then add the steak(s).
4 - For Medium Rare, sear for 2.5 minutes on one side and 1.5 minutes on the second side. To cook further, lower the heat to medium and continue flipping steaks until they are to your preferred level of doneness.
THOUGHTS:
Delicious and quick! If you have a Whole Foods in your neighborhood, the Whole Ranch Honey, Ginger & Soy marinade works really well.
Tuna steak(s) (about .5 lb per person)
Juice of one lemon
1/3 cup Soy/Ginger marinade
1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
DIRECTIONS:
1 - Marinate the steaks in all other ingredients mixed together for 1.5 hours in the fridge and 30 minutes room temperature
2 - Heat a pan on Medium-High heat. While heating, dry the tuna steak(s) using paper towels.
3 - Put 2 tablespoons of the marinade into the hot pan and then add the steak(s).
4 - For Medium Rare, sear for 2.5 minutes on one side and 1.5 minutes on the second side. To cook further, lower the heat to medium and continue flipping steaks until they are to your preferred level of doneness.
THOUGHTS:
Delicious and quick! If you have a Whole Foods in your neighborhood, the Whole Ranch Honey, Ginger & Soy marinade works really well.
Wednesday, May 6, 2009
Lavender Leg of Lamb
INGREDIENTS:
Butterflied leg of lamb, trimmed (for grilling)
Boneless leg of lamb (for roasting)
1 Tablespoon capers
1 Tablespoon garlic, minced
2 Tablespoons rosemary, minced
1/4 cup olive oil, plus more for serving
1/4 cup dry white wine
1 Tablespoon dried lavender
Salt & pepper
Lemon wedges for serving
PREPARATION DIRECTIONS:
1 - Using a small, sharp knife, cut little incisions all over the lamb. Stuff 1-2 capers, 1-2 garlic pieces and a pinch of rosemary into each incision
2 - In a roasting pan, mix the 1/4 cup olive oil and the 1/4 cup white wine and place the lamb in the dish. Make sure the lamb is coated well with the oil & wine
3 - Cover and refridgerate over night
4 - Bring the lamb to room temperature and season with salt & pepper (takes 1-2 hours depending on the size). If roasting, preheat the oven to 450 degrees.
5 - If grilling, grill the lamb over a low to medium fire for about 40 minutes or until an instant read thermometer reads 125 degrees for medium rare.
6 - If roasting, Place lamb in a shallow roasting pan and bake for 30 minutes at 450. Reduce temperature to 375 and continue cooking until internal temperature reaches 125 degrees
7 - Transfer the lamb to a cutting board and let rest for 10 minutes before slicing thinly
8 - Serve with lemon wedges and extra olive oil
THOUGHTS:
Get the butcher to butterfly and trim the leg of lamb for you. I did it myself and will never try that again! Also, you can get dried lavender at Your Dekalb Farmers market. This meat was delicious...there is really not more to say. I ate it as a main dish the first night and made a sandwich with the leftover meat the next night. It really makes me wish leg of lamb wasn't so expensive!
Don't forget that you have to start this dish the night before you plan on cooking it.
Butterflied leg of lamb, trimmed (for grilling)
Boneless leg of lamb (for roasting)
1 Tablespoon capers
1 Tablespoon garlic, minced
2 Tablespoons rosemary, minced
1/4 cup olive oil, plus more for serving
1/4 cup dry white wine
1 Tablespoon dried lavender
Salt & pepper
Lemon wedges for serving
PREPARATION DIRECTIONS:
1 - Using a small, sharp knife, cut little incisions all over the lamb. Stuff 1-2 capers, 1-2 garlic pieces and a pinch of rosemary into each incision
2 - In a roasting pan, mix the 1/4 cup olive oil and the 1/4 cup white wine and place the lamb in the dish. Make sure the lamb is coated well with the oil & wine
3 - Cover and refridgerate over night
4 - Bring the lamb to room temperature and season with salt & pepper (takes 1-2 hours depending on the size). If roasting, preheat the oven to 450 degrees.
5 - If grilling, grill the lamb over a low to medium fire for about 40 minutes or until an instant read thermometer reads 125 degrees for medium rare.
6 - If roasting, Place lamb in a shallow roasting pan and bake for 30 minutes at 450. Reduce temperature to 375 and continue cooking until internal temperature reaches 125 degrees
7 - Transfer the lamb to a cutting board and let rest for 10 minutes before slicing thinly
8 - Serve with lemon wedges and extra olive oil
THOUGHTS:
Get the butcher to butterfly and trim the leg of lamb for you. I did it myself and will never try that again! Also, you can get dried lavender at Your Dekalb Farmers market. This meat was delicious...there is really not more to say. I ate it as a main dish the first night and made a sandwich with the leftover meat the next night. It really makes me wish leg of lamb wasn't so expensive!
Don't forget that you have to start this dish the night before you plan on cooking it.
Subscribe to:
Posts (Atom)