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.
Monday, November 23, 2009
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.
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