I know I took a major hiatus here, but I hope to be back with some new ideas over the summer.
I have this new cookbook that I'm working through and it's very promising.
Talk to you soon!
Saturday, June 19, 2010
Tuesday, April 6, 2010
Pineapple Scallop Kebobs
Ok, I know that you all may be sick and tired of seafood! But I came across this recipe in an old cookbook and it spoke to me, "Mary, you need to make me!"
I LOVE scallops. I'm the only one in my family who likes them. Consequently, I don't get to have them very often. Thank goodness for Costco who sells the yummiest, most succulent scallops that can be frozen in a giant bag. I can take out enough for myself and not worry about wasting.
I LOVE fresh pineapple. Not that you can't use canned, but fresh is just oodles and oodles better. And with the advent of the Pineapple Wedger, you can peel, core and slice a fresh pineapple and have it ready to eat in less than 5 minutes. No, I'm not joking. It really works that good. You no longer have to walk by the pineapple in the store and think to yourself, "Oh! That pineapples looks sooooo good! But it's such a freakin' pain to clean and cut. Maybe next time." No more "maybe next time"; you can indulge whenever you want and know you won't be chained to the pineapple forever and ever, trying to get to the eatable stuff.
But I digress...
If you don't like scallops...well, I guess you can substitute chicken and still use this recipe. But I encourage you to give it a try, especially the large, yummy, succulent ones from the sea.
Pineapple Scallop Kebobs
1/2 C pineapple juice - if using canned pineapple, this is easy to use. If using fresh, make sure you are using a cutting board with a well and capture the juice that way.
2 T soy sauce
1 T lemon juice
2 cloves garlic, pressed
10 oz scallops, fresh (or thawed) - this is probably 10-15 of the large ones
1 large pineapple, peeled, cored, sliced, diced - or 2 cans of pineapple rings
1 red bell pepper, cut into 1" squares
1 green bell pepper, cut into 1" squares
8 cherry tomatoes
Cooked Rice
Cut up your pineapple into square chunks. Take pineapple juice, soy sauce, garlic, and lemon juice in a large bowl. Mix well. Add scallops and pineapple. Toss to coat. Let it sit for at least an hour to marinate.
Start the grill or preheat your broiler.
Remove scallops and pineapple from marinade. Discard marinade. Thread scallops, pineapple, bell peppers and tomatoes alternately on 2-4 skewers. Arrange skewers on grill or on broiler pan. Broil for 8 minutes (Grill for 10 minutes) or until scallops are opaque, turning once or twice. Serve over cooked rice.
Enjoy!
I LOVE scallops. I'm the only one in my family who likes them. Consequently, I don't get to have them very often. Thank goodness for Costco who sells the yummiest, most succulent scallops that can be frozen in a giant bag. I can take out enough for myself and not worry about wasting.
I LOVE fresh pineapple. Not that you can't use canned, but fresh is just oodles and oodles better. And with the advent of the Pineapple Wedger, you can peel, core and slice a fresh pineapple and have it ready to eat in less than 5 minutes. No, I'm not joking. It really works that good. You no longer have to walk by the pineapple in the store and think to yourself, "Oh! That pineapples looks sooooo good! But it's such a freakin' pain to clean and cut. Maybe next time." No more "maybe next time"; you can indulge whenever you want and know you won't be chained to the pineapple forever and ever, trying to get to the eatable stuff.
But I digress...
If you don't like scallops...well, I guess you can substitute chicken and still use this recipe. But I encourage you to give it a try, especially the large, yummy, succulent ones from the sea.
Pineapple Scallop Kebobs
1/2 C pineapple juice - if using canned pineapple, this is easy to use. If using fresh, make sure you are using a cutting board with a well and capture the juice that way.
2 T soy sauce
1 T lemon juice
2 cloves garlic, pressed
10 oz scallops, fresh (or thawed) - this is probably 10-15 of the large ones
1 large pineapple, peeled, cored, sliced, diced - or 2 cans of pineapple rings
1 red bell pepper, cut into 1" squares
1 green bell pepper, cut into 1" squares
8 cherry tomatoes
Cooked Rice
Cut up your pineapple into square chunks. Take pineapple juice, soy sauce, garlic, and lemon juice in a large bowl. Mix well. Add scallops and pineapple. Toss to coat. Let it sit for at least an hour to marinate.
Start the grill or preheat your broiler.
Remove scallops and pineapple from marinade. Discard marinade. Thread scallops, pineapple, bell peppers and tomatoes alternately on 2-4 skewers. Arrange skewers on grill or on broiler pan. Broil for 8 minutes (Grill for 10 minutes) or until scallops are opaque, turning once or twice. Serve over cooked rice.
Enjoy!
Monday, March 29, 2010
Time Management for Easter Meals
Now that Easter is just around the corner, it's time to talk about good food and managing that meal if you are the host.
Having a large group of people over can be overwhelming. You are cooking for more people than normal. You want everything to go well.
And wouldn't you rather be less stressed than more stressed? I know I would be.
So here are some tips to making a tasty and flavorful meal without driving yourself completely batty - I hope!
1. Plan ahead.
What can you make now, or other the next week than can be safely stored in ziploc bags or frozen for quick thawing for the big meal?
2. Ask people to bring items.
Everyone loves to share food. Odds are, you usually get asked, "What can I bring?" anyway. So take those volunteers up on their offer. Let them bring the bread, the salad, the dessert. Give up some of those items and make your life a little easier.
3. Prep outside the box.
What I mean by this is don't think you have to have everything in the kitchen. The stovetop and oven are not your only options. If the weather is going to be nice, consider grilling that ham or turkey! If you have a roaster oven, put that main dish in there and let it do it's thing. It's one less thing you have to babysit. The plus to this is that means your oven is open for other side dishes or desserts and not tied up all day with the main entree.
Planning Ahead:
* Make your mashed potatoes now. Place them in a ziploc bag, flatten and freeze. The day before the big meal, put it in the refrigerator to thaw. Then all you have to do is place them in a pot and re-heat. Seriously, this makes the best mashed potatoes ever! And you don't have to worry about peeling, chopping and cleaning on Easter.
* Pre-measure your vegetables in containers or ziploc bags. Measure out what you need right now. Trim and chop now so that all you have to do is open the container and either bake, steam or place in a bowl.
One more thing to ask yourself...Do you REALLY need to use the formal china?
This is a very personal thing, but if you are only using china because you think you have to, not because you want to, then don't. There are so many nice, heavy options for paper plates out there that can coordinate with your decor. Keep the regular silverware ~ it probably will be needed for cutting meat. Beverages again can be handled as you see fit.
If you aren't tied to your china, make your life easier for these larger occasions and get the paper plates. Easier cleanup for everyone all the way around.
I'll post some fun, Spring-ish recipes that you can add to your Easter table later this week.
Having a large group of people over can be overwhelming. You are cooking for more people than normal. You want everything to go well.
And wouldn't you rather be less stressed than more stressed? I know I would be.
So here are some tips to making a tasty and flavorful meal without driving yourself completely batty - I hope!
1. Plan ahead.
What can you make now, or other the next week than can be safely stored in ziploc bags or frozen for quick thawing for the big meal?
2. Ask people to bring items.
Everyone loves to share food. Odds are, you usually get asked, "What can I bring?" anyway. So take those volunteers up on their offer. Let them bring the bread, the salad, the dessert. Give up some of those items and make your life a little easier.
3. Prep outside the box.
What I mean by this is don't think you have to have everything in the kitchen. The stovetop and oven are not your only options. If the weather is going to be nice, consider grilling that ham or turkey! If you have a roaster oven, put that main dish in there and let it do it's thing. It's one less thing you have to babysit. The plus to this is that means your oven is open for other side dishes or desserts and not tied up all day with the main entree.
Planning Ahead:
* Make your mashed potatoes now. Place them in a ziploc bag, flatten and freeze. The day before the big meal, put it in the refrigerator to thaw. Then all you have to do is place them in a pot and re-heat. Seriously, this makes the best mashed potatoes ever! And you don't have to worry about peeling, chopping and cleaning on Easter.
* Pre-measure your vegetables in containers or ziploc bags. Measure out what you need right now. Trim and chop now so that all you have to do is open the container and either bake, steam or place in a bowl.
One more thing to ask yourself...Do you REALLY need to use the formal china?
This is a very personal thing, but if you are only using china because you think you have to, not because you want to, then don't. There are so many nice, heavy options for paper plates out there that can coordinate with your decor. Keep the regular silverware ~ it probably will be needed for cutting meat. Beverages again can be handled as you see fit.
If you aren't tied to your china, make your life easier for these larger occasions and get the paper plates. Easier cleanup for everyone all the way around.
I'll post some fun, Spring-ish recipes that you can add to your Easter table later this week.
Friday, March 26, 2010
I'm still here!
I know I have dropped off the face of the earth here and haven't posted in a couple weeks. It's just been a bit crazy with all my homework and then we had my son's Eagle Scout ceremony to prep for and put on.
Then I sponsored a networking lunch this past Monday, had class, prepped for two cooking shows and I have a radio interview tomorrow!
But I wanted to get back to Lent since we are on the second to last Friday before Easter!
Here's my deal for today: Baja Shrimp Tostadas
Now I know some of you may not be shrimp fans, but I highly encourage you to give this a try!
Baja Shrimp Tostadas
12 tostada shells - or use corn tortillas if needed
2 T snipped fresh cilantro
1 med. avocado, diced up
1/2 C salsa verde - green salsa - it's usually pretty mild
1 garlic clove pressed
1 lb (about 30) cooked shrimp, peeled, deveined, tails removed
1/2 t chili powder
2 Roma tomatoes
1 C Co-Jack cheese, grated
3 C angel hair cole slaw mix
1/3 C sliced olives
More salsa verde (optional)
Preheat oven to 375. Arrange 6 tostada shells overlapping on a large bar pan or cookie sheet. Bake 4-5 minutes or till crisp. Remove from pan to cooking rack. Cook remaining shells.
Snip cilantro. Combine cilantro, avocado, salsa verde and garlic in bowl. Mash until smooth.
Mix shrimp and chili powder. Heat 2-3 minutes.
Seed tomatoes and dice.
On each tostada, layer avocado mixture, cole slaw mix, tomatoes and three shrimp. Top with alives and cheese.
Note: You could easily swap the shrimp out for chicken or other protein.
Enjoy!
Then I sponsored a networking lunch this past Monday, had class, prepped for two cooking shows and I have a radio interview tomorrow!
But I wanted to get back to Lent since we are on the second to last Friday before Easter!
Here's my deal for today: Baja Shrimp Tostadas
Now I know some of you may not be shrimp fans, but I highly encourage you to give this a try!
Baja Shrimp Tostadas
12 tostada shells - or use corn tortillas if needed
2 T snipped fresh cilantro
1 med. avocado, diced up
1/2 C salsa verde - green salsa - it's usually pretty mild
1 garlic clove pressed
1 lb (about 30) cooked shrimp, peeled, deveined, tails removed
1/2 t chili powder
2 Roma tomatoes
1 C Co-Jack cheese, grated
3 C angel hair cole slaw mix
1/3 C sliced olives
More salsa verde (optional)
Preheat oven to 375. Arrange 6 tostada shells overlapping on a large bar pan or cookie sheet. Bake 4-5 minutes or till crisp. Remove from pan to cooking rack. Cook remaining shells.
Snip cilantro. Combine cilantro, avocado, salsa verde and garlic in bowl. Mash until smooth.
Mix shrimp and chili powder. Heat 2-3 minutes.
Seed tomatoes and dice.
On each tostada, layer avocado mixture, cole slaw mix, tomatoes and three shrimp. Top with alives and cheese.
Note: You could easily swap the shrimp out for chicken or other protein.
Enjoy!
Saturday, March 13, 2010
Lenten Recipe - Southwest Taco Pie
Taco Pie? What the heck is that? Aren't we supposed to be talking about Lent?
Well, I fell off the blogging bandwagon as it's just been a crazy past few days. I realized that I didn't get a recipe out here this week.
So this week's offering actually has ground beef in it, but I'm substituting refried beans. If no-meat isn't your thing, keep the ground beef. You just need 1lb cooked with Southwestern Seasoning before you start.
Southwest Taco Pie
Crust:
1/4C plus 1T cornmeal, divided
3/4 C all purpose flour
1 1/2 t baking pwder
1/2 t salt
1/3 C milk
1 T oil
Filling
1 can refried beans (or 1lb ground beef, cooked)
1 C chunky salsa
1 C (4oz) shredded co-jack cheese
1 C shredded lettuce
1 small chopped Roma tomato
1/4 C sliced ripe pitted black olives
Sour Cream (optional)
Preheat oven to 450. Spray stoneware pie plate or metal pie tin with olive oil. Sprinkle 1 T of cornmeal evenly onto bottom and sides of pie plate. For crust, combine remaining dry ingredients in a bowl. Add milk and oil and stir with a fork until mixture forms a ball. Transfer to lightly floured surface. Roll out into a 10-inch circle. Place in pie plate. Shape edge to form a rim.
For filling, mix up refried beans and salsa and carefully spread over crust. Sprinkle with cheese. Bake 12-15 minutes or until crust is golden brown and cheese is melted. Top pie with lettuce, tomato and olives. Serve with more salsa and sour cream if you like.
Very easy. Very filling. Enjoy!
Well, I fell off the blogging bandwagon as it's just been a crazy past few days. I realized that I didn't get a recipe out here this week.
So this week's offering actually has ground beef in it, but I'm substituting refried beans. If no-meat isn't your thing, keep the ground beef. You just need 1lb cooked with Southwestern Seasoning before you start.
Southwest Taco Pie
Crust:
1/4C plus 1T cornmeal, divided
3/4 C all purpose flour
1 1/2 t baking pwder
1/2 t salt
1/3 C milk
1 T oil
Filling
1 can refried beans (or 1lb ground beef, cooked)
1 C chunky salsa
1 C (4oz) shredded co-jack cheese
1 C shredded lettuce
1 small chopped Roma tomato
1/4 C sliced ripe pitted black olives
Sour Cream (optional)
Preheat oven to 450. Spray stoneware pie plate or metal pie tin with olive oil. Sprinkle 1 T of cornmeal evenly onto bottom and sides of pie plate. For crust, combine remaining dry ingredients in a bowl. Add milk and oil and stir with a fork until mixture forms a ball. Transfer to lightly floured surface. Roll out into a 10-inch circle. Place in pie plate. Shape edge to form a rim.
For filling, mix up refried beans and salsa and carefully spread over crust. Sprinkle with cheese. Bake 12-15 minutes or until crust is golden brown and cheese is melted. Top pie with lettuce, tomato and olives. Serve with more salsa and sour cream if you like.
Very easy. Very filling. Enjoy!
Tuesday, March 2, 2010
Thai Fish Fillets with Cucumber Salsa
Let's file this dinner time recipe under ridiculously easy.
Have you ever had Cucumber Salsa? Homemade Cucumber Salsa is a-may-zing! Pair that with some fish and you have a meal fit for Lent, or any other time of year.
This particular recipe has a bit of a Thai bent to it. Given that Thai is a popular type of food nowadays, I thought this might peak your interest.
This is a freezer meal that you can easily prep ahead of time. Thaw during the day. Put in the oven when you get home from work or are ready to make dinner.
Thai Fish Fillets with Cucumber Salsa
Fish and Marinade
1 T peeled fresh ginger root, finely chopped - if you can't use fresh, substitute 1 t ground ginger
2 T sesame oil - olive oil works in a pinch, but the sesame oil has great flavor
1 T fresh snipped cilantro
1/4 t salt
1/4 t ground black pepper
4-6 fish fillets - tilapia, salmon, orange roughy
Salsa
1 C cucumber, seeded and coarsely chopped
1-2 Roma tomatoes, seeded and coarsely chopped
1-2 garlic cloves, pressed
2 T olive or grapeseed oil
3 T white vinegar
1/4 t sugar
Pinch of salt
Finely chop ginger root. Combine ginger, sesame oil, cilantro, salt and pepper in bowl. Mix well. Place fish in ziploc bag and add marinade. Freeze for later. If you plan to make the same day, allow to marinate 30 minutes.
To make salsa, cut cucumber in sections and remove seeds. Coarsely chop with a knife. You want it to be somewhat chunky. Cut tomatoes in half and remove seeds. Coarsely chop. Add cucumbers and tomatoes to mixing bowl. Press garlic into bowl. Add oil, vinegar, sugar and salt. Mix well.
To bake, preheat oven to 400. Remove fish from ziploc bag. Discard marinade. Place fish in 9x13 baker. Bake 15-20 minutes or until fish flakes easily with a fork.
Serve salsa with fish.
Note: Salsa can be made ahead of time and stored in refrigerator for a couple days.
Enjoy!
Have you ever had Cucumber Salsa? Homemade Cucumber Salsa is a-may-zing! Pair that with some fish and you have a meal fit for Lent, or any other time of year.
This particular recipe has a bit of a Thai bent to it. Given that Thai is a popular type of food nowadays, I thought this might peak your interest.
This is a freezer meal that you can easily prep ahead of time. Thaw during the day. Put in the oven when you get home from work or are ready to make dinner.
Thai Fish Fillets with Cucumber Salsa
Fish and Marinade
1 T peeled fresh ginger root, finely chopped - if you can't use fresh, substitute 1 t ground ginger
2 T sesame oil - olive oil works in a pinch, but the sesame oil has great flavor
1 T fresh snipped cilantro
1/4 t salt
1/4 t ground black pepper
4-6 fish fillets - tilapia, salmon, orange roughy
Salsa
1 C cucumber, seeded and coarsely chopped
1-2 Roma tomatoes, seeded and coarsely chopped
1-2 garlic cloves, pressed
2 T olive or grapeseed oil
3 T white vinegar
1/4 t sugar
Pinch of salt
Finely chop ginger root. Combine ginger, sesame oil, cilantro, salt and pepper in bowl. Mix well. Place fish in ziploc bag and add marinade. Freeze for later. If you plan to make the same day, allow to marinate 30 minutes.
To make salsa, cut cucumber in sections and remove seeds. Coarsely chop with a knife. You want it to be somewhat chunky. Cut tomatoes in half and remove seeds. Coarsely chop. Add cucumbers and tomatoes to mixing bowl. Press garlic into bowl. Add oil, vinegar, sugar and salt. Mix well.
To bake, preheat oven to 400. Remove fish from ziploc bag. Discard marinade. Place fish in 9x13 baker. Bake 15-20 minutes or until fish flakes easily with a fork.
Serve salsa with fish.
Note: Salsa can be made ahead of time and stored in refrigerator for a couple days.
Enjoy!
Friday, February 26, 2010
Lenten Recipe #2 - I totally made it up
So it's Friday and here I am just now getting you another Lenten recipe.
It's just been one of those weeks. I had a lot of Virtual Assistant homework this week. Last night we had the Boys Section Swim Meet and then I raced home to get on the last half of the Disney Dream Depot live audio webcast.
Needless to say, my free time hasn't been very free this week.
I was not going to bail and do cheese pizza (blech) or have a grilled cheese sandwich today.
A while back, I went to the fabulous Cafe Latte in St. Paul for a breakfast meeting with a bunch of fabulous gals from the Twin Cities Hip Chicks. (Great Meetup group, by the way. Check it out!)
Anyway, Cafe Latte has this yummy breakfast bake that seriously was yumatrocious. It had hashbrowns, eggs, cheese and broccoli. It tall. It was fluffy. It was give-me-the-whole-pan yummy.
However, in my full-tummy-induced coma, I didn't bother to ask for the recipe before I left. i'm not sure if they'd even give it to me. I couldn't find it on the web. So I did switched into risk-taker mode and made something up.
I have to say, it didn't turn out too bad. It wasn't an exact duplicate visually, but I have to give it two thumbs up on the taste meter.
Mary's Totally Made Up Broccoli Cheese Egg Bake/Quiche Thing
1 pkg fresh shredded hashbrowns - this is what I had in the fridge. Frozen can be used.
6 eggs - I think 9-12 would have been better given the pan I used
1 C fresh broccoli, coarsely chopped - probably should have been 2 C
1/2 C shredded Colby Jack cheese - this was about right
1/4 C softened cream cheese - doubling this would probably be better
1/4 C half and half - if you double the cream cheese, you don't need this.
Salt and pepper to taste
Oven to 375. I wanted to set the hashbrowns as a base. So I spread them across the bottom of a bar pan and topped with cheese. I baked them for about 8-10 minutes. I was looking to have them set, but not completely browned.
You could use frozen hashbrowns if you want. Just thaw. If they are hashbrown patties, you could definitely crumble them. Best bet is to press the hashbrowns as firmly into the pan as much as you can, no matter which type you use.
I eyeballed the broccoli and it just wasn't enough. I'd definitely use 2 C of coarsely chopped broccoli. That way you have enough to go around. Chop enough for it to be bite sized, not totally tiny.
I used 6 eggs because that was all I had. I put them in a bowl and whisked in about 1/4 C of softened cream cheese. Again, that was all I had. I threw in about 1/4 C of half and half. I was trying to make it creamier. I added some salt and pepper and whisked the whole thing.
When I poured it over the hashbrown base, it didn't cover it as well as I thought. That's why I think you need more eggs.
Once the eggs were in there, I baked it for 8-10 minutes. Basically, you want the eggs to set up and not be raw and runny.
Results: Yummy. A couple corners of the pan was less eggy than others, the overall flavor was very good. It was almost like a baked omelet.
It's just been one of those weeks. I had a lot of Virtual Assistant homework this week. Last night we had the Boys Section Swim Meet and then I raced home to get on the last half of the Disney Dream Depot live audio webcast.
Needless to say, my free time hasn't been very free this week.
I was not going to bail and do cheese pizza (blech) or have a grilled cheese sandwich today.
A while back, I went to the fabulous Cafe Latte in St. Paul for a breakfast meeting with a bunch of fabulous gals from the Twin Cities Hip Chicks. (Great Meetup group, by the way. Check it out!)
Anyway, Cafe Latte has this yummy breakfast bake that seriously was yumatrocious. It had hashbrowns, eggs, cheese and broccoli. It tall. It was fluffy. It was give-me-the-whole-pan yummy.
However, in my full-tummy-induced coma, I didn't bother to ask for the recipe before I left. i'm not sure if they'd even give it to me. I couldn't find it on the web. So I did switched into risk-taker mode and made something up.
I have to say, it didn't turn out too bad. It wasn't an exact duplicate visually, but I have to give it two thumbs up on the taste meter.
Mary's Totally Made Up Broccoli Cheese Egg Bake/Quiche Thing
1 pkg fresh shredded hashbrowns - this is what I had in the fridge. Frozen can be used.
6 eggs - I think 9-12 would have been better given the pan I used
1 C fresh broccoli, coarsely chopped - probably should have been 2 C
1/2 C shredded Colby Jack cheese - this was about right
1/4 C softened cream cheese - doubling this would probably be better
1/4 C half and half - if you double the cream cheese, you don't need this.
Salt and pepper to taste
Oven to 375. I wanted to set the hashbrowns as a base. So I spread them across the bottom of a bar pan and topped with cheese. I baked them for about 8-10 minutes. I was looking to have them set, but not completely browned.
You could use frozen hashbrowns if you want. Just thaw. If they are hashbrown patties, you could definitely crumble them. Best bet is to press the hashbrowns as firmly into the pan as much as you can, no matter which type you use.
I eyeballed the broccoli and it just wasn't enough. I'd definitely use 2 C of coarsely chopped broccoli. That way you have enough to go around. Chop enough for it to be bite sized, not totally tiny.
I used 6 eggs because that was all I had. I put them in a bowl and whisked in about 1/4 C of softened cream cheese. Again, that was all I had. I threw in about 1/4 C of half and half. I was trying to make it creamier. I added some salt and pepper and whisked the whole thing.
When I poured it over the hashbrown base, it didn't cover it as well as I thought. That's why I think you need more eggs.
Once the eggs were in there, I baked it for 8-10 minutes. Basically, you want the eggs to set up and not be raw and runny.
Results: Yummy. A couple corners of the pan was less eggy than others, the overall flavor was very good. It was almost like a baked omelet.
Tuesday, February 23, 2010
Mediterranean Cafe Salad
As a recipe blogger in the Twitter Moms network, I was asked to review a new YouTube video from the Canned Food Alliance. The link to the video is in my right sidebar. It's only 10 minutes long so pull up a bag of microwave popcorn and give it a whirl.
It talks about how food gets from the farmers fields to the consumers table.
Did you know...
*Canned foods are at their peak of freshness when canned
*Most foods go through a 7 step cleaning process before canning
*For both fruits and vegetables, they tend to be fat-free and high in fiber.
Gourmet Magazine has called 2010 the year of the Home Cook. In the video, they talk about using canned goods to make one-dish meals with 5 or less ingredients, around $2-$3 per serving and ready in 20 minutes or less.
Kind of fits the Power Cooking theme, doesn't it.
Here's one of my recipes that includes canned goods and fresh vegetables. It's a hearty salad that includes canned beans, a great source or fat-free protein and fiber, and canned chicken, (though you can opt for fresh if you like.)
Mediterranean Cafe Salad
Dressing
1/4 C olive oil
3 T white wine vinegar
1 envelope Lipton Savory Herb & Garlic soup mix
1 garlic clove, pressed
Salad
1/2 med. cucumber, seeded and sliced
1 small can pitted ripe olives, sliced and drained
1/2 C diced red bell pepper
1 small carrot, grated
2 large cans chunk white chicken, drained
1 can (15oz) Great Northern Beans, drained and rinsed
1 pkg hearts of Romaine lettuce
1/2 C crumbled herb and garlic feta cheese, optional
For dressing, whisk all ingredients together in a small bowl until well blended. Set aside.
For salad, remove seeds from cucumber and slice thinly. Then cut slices in half. Dice bell pepper with knife. Grate carrot.
Open cans of olives and chicken. Drain. Open can of beans; rinse and drain.
Add all ingredients into a large serving bowl. Pour dressing over salad and toss to coat. Sprinkle with feta cheese if desired.
Serve immediately.
Serves 6 people.
Enjoy!
To learn more about this program, click here: http://www.twittermoms.com/forum/topics/share-your-favorite-recipes
It talks about how food gets from the farmers fields to the consumers table.
Did you know...
*Canned foods are at their peak of freshness when canned
*Most foods go through a 7 step cleaning process before canning
*For both fruits and vegetables, they tend to be fat-free and high in fiber.
Gourmet Magazine has called 2010 the year of the Home Cook. In the video, they talk about using canned goods to make one-dish meals with 5 or less ingredients, around $2-$3 per serving and ready in 20 minutes or less.
Kind of fits the Power Cooking theme, doesn't it.
Here's one of my recipes that includes canned goods and fresh vegetables. It's a hearty salad that includes canned beans, a great source or fat-free protein and fiber, and canned chicken, (though you can opt for fresh if you like.)
Mediterranean Cafe Salad
Dressing
1/4 C olive oil
3 T white wine vinegar
1 envelope Lipton Savory Herb & Garlic soup mix
1 garlic clove, pressed
Salad
1/2 med. cucumber, seeded and sliced
1 small can pitted ripe olives, sliced and drained
1/2 C diced red bell pepper
1 small carrot, grated
2 large cans chunk white chicken, drained
1 can (15oz) Great Northern Beans, drained and rinsed
1 pkg hearts of Romaine lettuce
1/2 C crumbled herb and garlic feta cheese, optional
For dressing, whisk all ingredients together in a small bowl until well blended. Set aside.
For salad, remove seeds from cucumber and slice thinly. Then cut slices in half. Dice bell pepper with knife. Grate carrot.
Open cans of olives and chicken. Drain. Open can of beans; rinse and drain.
Add all ingredients into a large serving bowl. Pour dressing over salad and toss to coat. Sprinkle with feta cheese if desired.
Serve immediately.
Serves 6 people.
Enjoy!
To learn more about this program, click here: http://www.twittermoms.com/forum/topics/share-your-favorite-recipes
Thursday, February 18, 2010
Lenten Recipe #1 AND a Chocolate Recipe by Request
Meatless doesn't mean it has to be tasteless. There are a lot of great recipes out there that are fun and still friendly to the general tastes that some of us, and our kids, have.
I love artichokes. Not by themselves, but in stuff. My kids would NEVER eat artichokes plain, but they have eaten artichokes when mixed in with a recipe. It's a softer texture and doesn't feel too weird when you are eating it. Marinated ones are really good, especially if you have an Italian bent.
My point...well instead of serving up cheese pizza tomorrow on the 1st Friday of Lent, how about a homemade pizza with a little pizazz and color? And I'm happy to say that this one gets two thumbs up from me for not having ANY onions in it at all!
Artichoke Vegetable Pizza.
2 pkgs (13oz each) refrigerated pizza crust
1 T olive oil
1 jar (6oz) marinated artichoke hearts, undrained
1 t Italian seasoning
1 garlic clove, pressed
1/2 C pitte ripe olives, sliced
1 small zucchini or yellow squash
2 Roma tomatoes
2 T parsley
Toasted Pine Nuts - optional
Preheat oven to 400ºF. Unroll both packages of dough side by side over bottom of a bar pan or sheet pan, trimming excess dough even with long sides of pan. Brush oil over dough. Bake 16-18 minutes or until golden brown; remove from oven to cooling rack. Sprinkle cheese over hot pizza crust.
Drain artichoke marinade into large bowl. Add Italian seasoning and garlic and whisk. Coarsely chop artichokes and olives; add to batter bowl. Cut stem from squash; cut squash crosswise into quarters. Slice and then cut slices in half. Slice tomatoes in half lengthwise; scrape out seeds and dice. Add artichokes, olives, squash and tomatoes to batter bowl; mix well.
Spoon vegetables over pizza, draining off as much marinade as possible. Sprinkle with parsley and pine nuts, if desired. Cut pizza into squares with pizza cutter and serve.
Result: freakin' awesome.
I have a bonus dessert recipe today. One of my Facebook friends was talking about a fab chocolate cake she had had and that it was just the best ever. I posted that I'd sent her the best chocolate recipe ever: Double Chocolate Mocha Trifle.
Well, a bunch of her friends were talking about it, so I told them I'd post it on the blog so it would be archived and accessible for all time. :-)
Seriously...this is the most amazingly rich chocolate dessert. And oh-so-easy.
Double Chocolate Mocha Trifle
1 box (18oz) brownie mix plus ingredients to make brownies
2 boxes (3.4 oz each) instant white chocolate pudding mix
1 3/4 C milk
1/4 C warm water
4 t instant coffee granules
2 C thawed Cool Whip
3 Heath Bars, chopped
Prepare and bake brownies according to cake-like package directions. Cool completely. In bowl, whisk pudding and milk until it begins to thicken. It will be pretty thick. Dissolve coffee granules in warm water. Add to pudding mixture and mix well.
This gives it a mocha color; the coffee flavor is not overwhelming. I don't like coffee and I LOVE this recipe!
Fold Cool Whip into the pudding mixture. Chop Heath Bars.
Cut brownies into 1"x1" squares.
In a trifle bowl (or whatever bowl you have), place half the brownie squares into the bottom of the bowl. Top with half the pudding mixture, pressing lightly, and then 1/2 the chopped Heath Bars. Repeat layers one more time.
For best results, chill 30 minutes before serving. But you can eat it right away.
A-ma-zing.
Enjoy!
I love artichokes. Not by themselves, but in stuff. My kids would NEVER eat artichokes plain, but they have eaten artichokes when mixed in with a recipe. It's a softer texture and doesn't feel too weird when you are eating it. Marinated ones are really good, especially if you have an Italian bent.
My point...well instead of serving up cheese pizza tomorrow on the 1st Friday of Lent, how about a homemade pizza with a little pizazz and color? And I'm happy to say that this one gets two thumbs up from me for not having ANY onions in it at all!
Artichoke Vegetable Pizza.
2 pkgs (13oz each) refrigerated pizza crust
1 T olive oil
1 jar (6oz) marinated artichoke hearts, undrained
1 t Italian seasoning
1 garlic clove, pressed
1/2 C pitte ripe olives, sliced
1 small zucchini or yellow squash
2 Roma tomatoes
2 T parsley
Toasted Pine Nuts - optional
Preheat oven to 400ºF. Unroll both packages of dough side by side over bottom of a bar pan or sheet pan, trimming excess dough even with long sides of pan. Brush oil over dough. Bake 16-18 minutes or until golden brown; remove from oven to cooling rack. Sprinkle cheese over hot pizza crust.
Drain artichoke marinade into large bowl. Add Italian seasoning and garlic and whisk. Coarsely chop artichokes and olives; add to batter bowl. Cut stem from squash; cut squash crosswise into quarters. Slice and then cut slices in half. Slice tomatoes in half lengthwise; scrape out seeds and dice. Add artichokes, olives, squash and tomatoes to batter bowl; mix well.
Spoon vegetables over pizza, draining off as much marinade as possible. Sprinkle with parsley and pine nuts, if desired. Cut pizza into squares with pizza cutter and serve.
Result: freakin' awesome.
I have a bonus dessert recipe today. One of my Facebook friends was talking about a fab chocolate cake she had had and that it was just the best ever. I posted that I'd sent her the best chocolate recipe ever: Double Chocolate Mocha Trifle.
Well, a bunch of her friends were talking about it, so I told them I'd post it on the blog so it would be archived and accessible for all time. :-)
Seriously...this is the most amazingly rich chocolate dessert. And oh-so-easy.
Double Chocolate Mocha Trifle
1 box (18oz) brownie mix plus ingredients to make brownies
2 boxes (3.4 oz each) instant white chocolate pudding mix
1 3/4 C milk
1/4 C warm water
4 t instant coffee granules
2 C thawed Cool Whip
3 Heath Bars, chopped
Prepare and bake brownies according to cake-like package directions. Cool completely. In bowl, whisk pudding and milk until it begins to thicken. It will be pretty thick. Dissolve coffee granules in warm water. Add to pudding mixture and mix well.
This gives it a mocha color; the coffee flavor is not overwhelming. I don't like coffee and I LOVE this recipe!
Fold Cool Whip into the pudding mixture. Chop Heath Bars.
Cut brownies into 1"x1" squares.
In a trifle bowl (or whatever bowl you have), place half the brownie squares into the bottom of the bowl. Top with half the pudding mixture, pressing lightly, and then 1/2 the chopped Heath Bars. Repeat layers one more time.
For best results, chill 30 minutes before serving. But you can eat it right away.
A-ma-zing.
Enjoy!
Monday, February 15, 2010
Lenten Recipe #1 - Italian Pasta Stir Fry
To start of our ideas for Lent, I thought Italian Pasta Stir Fry would be a good choice.
This recipe is meatless by design. It's a skillet entree that combines pasta and fresh vegetables for a convenient one dish meal.
Italian Pasta Stir Fry
8 oz linguine, cooked - You could easily substitute spaghetti or any other pasta you have on hand
2 med. tomatoes, seeded and chopped
1 med. onion, chopped - omitted at my house
1 med. zucchini, sliced
1/4 C snipped fresh parsley
1 T olive oil
2 garlic cloves, pressed
1 t dried basil
1 t dried oregano
1/8 t salt
1/8 t ground black pepper
1/4 C fresh Parmesan
Cook pasta according to package directions. Drain and keep warm. Chop tomatoes and onion. Slice zucchini. Snip parsley.
In a stir fry skillet, heat oil over medium heat until hot. Add garlic and stir fry for 15 seconds. Add onion and zucchini; stir fry 1-3 minutes or until vegies are crisp-tender. Add tomatoes, parsley and seasonings. Heat 1-2 minutes or until heated through.
Remove from heat. Stir in pasta. Add Parmesan cheese. Serve immediately.
This recipe yields 6 servings and has 160 calories per serving. So it's on the light side.
Enjoy!
This recipe is meatless by design. It's a skillet entree that combines pasta and fresh vegetables for a convenient one dish meal.
Italian Pasta Stir Fry
8 oz linguine, cooked - You could easily substitute spaghetti or any other pasta you have on hand
2 med. tomatoes, seeded and chopped
1 med. onion, chopped - omitted at my house
1 med. zucchini, sliced
1/4 C snipped fresh parsley
1 T olive oil
2 garlic cloves, pressed
1 t dried basil
1 t dried oregano
1/8 t salt
1/8 t ground black pepper
1/4 C fresh Parmesan
Cook pasta according to package directions. Drain and keep warm. Chop tomatoes and onion. Slice zucchini. Snip parsley.
In a stir fry skillet, heat oil over medium heat until hot. Add garlic and stir fry for 15 seconds. Add onion and zucchini; stir fry 1-3 minutes or until vegies are crisp-tender. Add tomatoes, parsley and seasonings. Heat 1-2 minutes or until heated through.
Remove from heat. Stir in pasta. Add Parmesan cheese. Serve immediately.
This recipe yields 6 servings and has 160 calories per serving. So it's on the light side.
Enjoy!
Lent: Prepping for meat-free days
Tomorrow, Feb. 16, is Mardi Gras. Weds. Feb. 17 is Ash Wednesday. Ash Wednesday is the beginning of Lent for those who observe it.
For most who observe Lent, that means no meat on Ash Wednesday and all Fridays during the Lenten Season.
At my house, this is sometimes a challenge. My daughter is a major meat-o-saurus. My son is a teenage sports player. We go through lots of meat.
But it's only one day a week. Still, it's one of those things where I have to change my menu thinking because I don't always have a lot of seafood or vegetarian type things because that's just not my family's yen.
If you have a meat and potatoes family, you may have trouble thinking outside the box.
This posting is to point out some options to consider:
1. Go meatless.
Take your favorite meals and just remove the meat from the recipe. In a lot of cases, your recipe will still retain be workable for your family.
For example, I have some hearty salad recipes that call for chicken to be included. Omit the chicken; problem solved.
2. Seafood.
Lent is kind of funny in that its bias is against land-based meat, but not sea-based "meats". All fish, lobster, scallops, crab, and other seafood is included.
Minnesotans tend to love their fish fry events!
3. Soups and Stews
This is a great option and one that I will spend a good amount of time on.
4. Emphasize your carbs and fiber.
I'm not saying go crazy. Be sensible. But if you or your family don't feel full after a non-meat meal, consider adding a little more in the carbohydrate and fiber department. This doesn't just mean having a whole pot of pasta all by yourself. Add in some of the filling vegetables, like broccoli, to balance out your meal.
I think it will be great for everyone to look at some different options that taste great and aren't less filling!
For most who observe Lent, that means no meat on Ash Wednesday and all Fridays during the Lenten Season.
At my house, this is sometimes a challenge. My daughter is a major meat-o-saurus. My son is a teenage sports player. We go through lots of meat.
But it's only one day a week. Still, it's one of those things where I have to change my menu thinking because I don't always have a lot of seafood or vegetarian type things because that's just not my family's yen.
If you have a meat and potatoes family, you may have trouble thinking outside the box.
This posting is to point out some options to consider:
1. Go meatless.
Take your favorite meals and just remove the meat from the recipe. In a lot of cases, your recipe will still retain be workable for your family.
For example, I have some hearty salad recipes that call for chicken to be included. Omit the chicken; problem solved.
2. Seafood.
Lent is kind of funny in that its bias is against land-based meat, but not sea-based "meats". All fish, lobster, scallops, crab, and other seafood is included.
Minnesotans tend to love their fish fry events!
3. Soups and Stews
This is a great option and one that I will spend a good amount of time on.
4. Emphasize your carbs and fiber.
I'm not saying go crazy. Be sensible. But if you or your family don't feel full after a non-meat meal, consider adding a little more in the carbohydrate and fiber department. This doesn't just mean having a whole pot of pasta all by yourself. Add in some of the filling vegetables, like broccoli, to balance out your meal.
I think it will be great for everyone to look at some different options that taste great and aren't less filling!
Wednesday, February 10, 2010
Rock the Casbah!
Do you remember that song? Or am I just old?
The cool part about having satellite radio in your car is you get 80s on 8. Rock the Casbah by The Clash came on and....well, I just had to crank it up and rock it in the car. It's just one of those corny songs with a good beat that you can totally get into. My daughter is quite the 80s fan and was getting into with me at the time.
Meandering along...after hearing that song, the word "casbah" stuck out in my mind that I had seen it before. Then it came to me that it was in a recipe. I went to go look it up and wah-lah! Casbah Chicken and Couscous.
It's one of those budget friendly things that's around $2 per serving. For my vegie friends, you could easily omit the chicken and add beans or other protein if you needed to.
But I love that it has fresh mango and toasted almonds. Yum.
Seriously, this maybe takes 20-25 minutes. It's totally easy. It's not too weird so it's pretty family safe.
Casbah Chicken and Couscous
1 lb boneless skinless chicken breasts
2 T Moroccan Rub - if you don't have this, look for a Middle Eastern seasoning in your grocery store. Otherwise, I'd suggest some ground cinnamon, ground cumin, ground ginger, lemon zest, garlic powder and chili pepper mixed together for a similar result.
1 t salt
1/3 C blanched slivered almonds (optional)
1 T vegetable oil
1 can (14 oz) chicken broth
1/3 C water
1 medium red onion - if you really need it
1 large mango
1 plg (10oz) uncooked plain couscous
1/2 C lightly packed fresh cilantro
Cut chicken into 1-inch pieces. Combine chicken, 1 t of the rub and 1/2 t of salt in a glass bowl. Using a scraper, toss to coat.
If using, place almonds in a large 12-inch skillet. Cook over med. heat for 4-6 minutes or until golden brown. Remove nuts and set aside. Add oil to skillet; heat 1-3 minutes or until shimmering. Add chicken to skillet in a single layer. Cook and stir 5-6 minutes or until chicken is no longer pink in center. Remove from skillet and keep warm.
In another bowl, combine broth, water, remaining rub and salt. If using, slice onion lengthwise into thin wedges; add to skillet. Cook 4-5 minutes or until tender and beginning to carmelize, stirring occasionally. Add broth mixture; bring to a simmer. Stir to loosen brown bits from bottom of skillet.
Slice mango into thin wedges. Stir mango, couscous and chicken into broth mixture. Remove from heat; cover and let stand until liquid is absorbed. Snip cilantro. Toss cilantro and almonds into couscous and serve immediately.
Enjoy!
The cool part about having satellite radio in your car is you get 80s on 8. Rock the Casbah by The Clash came on and....well, I just had to crank it up and rock it in the car. It's just one of those corny songs with a good beat that you can totally get into. My daughter is quite the 80s fan and was getting into with me at the time.
Meandering along...after hearing that song, the word "casbah" stuck out in my mind that I had seen it before. Then it came to me that it was in a recipe. I went to go look it up and wah-lah! Casbah Chicken and Couscous.
It's one of those budget friendly things that's around $2 per serving. For my vegie friends, you could easily omit the chicken and add beans or other protein if you needed to.
But I love that it has fresh mango and toasted almonds. Yum.
Seriously, this maybe takes 20-25 minutes. It's totally easy. It's not too weird so it's pretty family safe.
Casbah Chicken and Couscous
1 lb boneless skinless chicken breasts
2 T Moroccan Rub - if you don't have this, look for a Middle Eastern seasoning in your grocery store. Otherwise, I'd suggest some ground cinnamon, ground cumin, ground ginger, lemon zest, garlic powder and chili pepper mixed together for a similar result.
1 t salt
1/3 C blanched slivered almonds (optional)
1 T vegetable oil
1 can (14 oz) chicken broth
1/3 C water
1 medium red onion - if you really need it
1 large mango
1 plg (10oz) uncooked plain couscous
1/2 C lightly packed fresh cilantro
Cut chicken into 1-inch pieces. Combine chicken, 1 t of the rub and 1/2 t of salt in a glass bowl. Using a scraper, toss to coat.
If using, place almonds in a large 12-inch skillet. Cook over med. heat for 4-6 minutes or until golden brown. Remove nuts and set aside. Add oil to skillet; heat 1-3 minutes or until shimmering. Add chicken to skillet in a single layer. Cook and stir 5-6 minutes or until chicken is no longer pink in center. Remove from skillet and keep warm.
In another bowl, combine broth, water, remaining rub and salt. If using, slice onion lengthwise into thin wedges; add to skillet. Cook 4-5 minutes or until tender and beginning to carmelize, stirring occasionally. Add broth mixture; bring to a simmer. Stir to loosen brown bits from bottom of skillet.
Slice mango into thin wedges. Stir mango, couscous and chicken into broth mixture. Remove from heat; cover and let stand until liquid is absorbed. Snip cilantro. Toss cilantro and almonds into couscous and serve immediately.
Enjoy!
Friday, February 5, 2010
Broccoli Salad Squares
Well, here we are already into February.
Holy crap...a whole month in 2010 is already gone.
Hmmm...that means one more month closer to my birthday. And one more month closer to vacation. Maybe I shouldn't complain so much.
I'm on a vegie kick today. Mostly because I'm craving broccoli. I've had a heckuva head cold this whole week. Most food doesn't taste good and I haven't had a great appetite with this cold either. OJ, tea and all kinds of other bland stuff has been in my circle this week.
But I'm feeling a bit better and oh, does broccoli sound good.
Anyway, back on topic here...One of my favorite recipe types are the heavier appetizers that are substantial enough to be a meal.
Broccoli Salad Squares is, yet again, one of those recipes I could eat by the pan-full.
You could add some chopped chicken for some protein if you want, but it's not in the original recipe.
Broccoli Salad Squares
1 can (8oz) refrigerated crescent roll dough - Pillsbury now makes their crescent roll dough in a single solid roll. PERFECT for these Pampered Chef type recipes.
3/4 C mayo - real mayo, not Miracle Whip. MW will totally ruin the flavor
2 t sugar
1 t white or cider vinegar
1 1/2 C broccoli, coarsely chopped
4 slices bacon, crisply cooked and chopped
2 T red onion, thinly sliced and quartered - not included at my house
1/4 C golden raisins (optional)
1 T sunflower seed kernels
Preheat oven to 350. Unroll dough. Using a roller, roll dough out onto a 12x15 pan or stone to within 1 inch of edge. Bake 12-15 minutes or until golden brown. Cool completely.
In bowl, whisk mayo, sugar and vinegar until well blended.
Chop broccoli and bacon. If using onion, cut and separate pieces.
Spread mayo mixture over the crust evenly. Sprinkle with broccoli, bacon, onion, raisins and sunflower seed kernels.
Serve immediately or refrigerate. Cut into 24 squares using a pizza cutter.
Enjoy!
Holy crap...a whole month in 2010 is already gone.
Hmmm...that means one more month closer to my birthday. And one more month closer to vacation. Maybe I shouldn't complain so much.
I'm on a vegie kick today. Mostly because I'm craving broccoli. I've had a heckuva head cold this whole week. Most food doesn't taste good and I haven't had a great appetite with this cold either. OJ, tea and all kinds of other bland stuff has been in my circle this week.
But I'm feeling a bit better and oh, does broccoli sound good.
Anyway, back on topic here...One of my favorite recipe types are the heavier appetizers that are substantial enough to be a meal.
Broccoli Salad Squares is, yet again, one of those recipes I could eat by the pan-full.
You could add some chopped chicken for some protein if you want, but it's not in the original recipe.
Broccoli Salad Squares
1 can (8oz) refrigerated crescent roll dough - Pillsbury now makes their crescent roll dough in a single solid roll. PERFECT for these Pampered Chef type recipes.
3/4 C mayo - real mayo, not Miracle Whip. MW will totally ruin the flavor
2 t sugar
1 t white or cider vinegar
1 1/2 C broccoli, coarsely chopped
4 slices bacon, crisply cooked and chopped
2 T red onion, thinly sliced and quartered - not included at my house
1/4 C golden raisins (optional)
1 T sunflower seed kernels
Preheat oven to 350. Unroll dough. Using a roller, roll dough out onto a 12x15 pan or stone to within 1 inch of edge. Bake 12-15 minutes or until golden brown. Cool completely.
In bowl, whisk mayo, sugar and vinegar until well blended.
Chop broccoli and bacon. If using onion, cut and separate pieces.
Spread mayo mixture over the crust evenly. Sprinkle with broccoli, bacon, onion, raisins and sunflower seed kernels.
Serve immediately or refrigerate. Cut into 24 squares using a pizza cutter.
Enjoy!
Sunday, January 24, 2010
Brunch for Lunch...or Brupper for Supper???
Every so often, the kids get a hankering for something different for dinner. Or lunch.
I'm sure everyone has done Brunch for Lunch or Brupper for Supper...essentially having what would normally be a breakfast item for one of those other meals... at some point, right?
I'm not usually big on big breakfasts. And I'm not usually big on having a heavy breakfast. But there's a recipe called Tonga Toast that's really really yummy. And it's worth it every once in a while. It's a feature at the Kona Cafe at Disney's Polynesian Resort.
I'm so starving right now...I should not be looking at recipes...
Tonga Toast
2 or 4 slices sourdough bread, cut 1 to 1 1/2 inches thick
1 banana
1/3 cup sugar
1 teaspoon cinnamon
1 egg
1/4 cup milk
1/2 teaspoon vanilla
Oil for frying
Whipped butter and/or syrup
I'm sure everyone has done Brunch for Lunch or Brupper for Supper...essentially having what would normally be a breakfast item for one of those other meals... at some point, right?
I'm not usually big on big breakfasts. And I'm not usually big on having a heavy breakfast. But there's a recipe called Tonga Toast that's really really yummy. And it's worth it every once in a while. It's a feature at the Kona Cafe at Disney's Polynesian Resort.
I'm so starving right now...I should not be looking at recipes...
Tonga Toast
2 or 4 slices sourdough bread, cut 1 to 1 1/2 inches thick
1 banana
1/3 cup sugar
1 teaspoon cinnamon
1 egg
1/4 cup milk
1/2 teaspoon vanilla
Oil for frying
Whipped butter and/or syrup
Cut a 1-inch pocket in one side of each bread slice. Cut banana in half crosswise, then split each piece lengthwise. Remove peel and stuff two pieces of fruit in each pocket of bread; set aside. Mix sugar and cinnamon; set aside. Mix together well the egg, milk and vanilla.
Heat about 4 inches of oil in a pan to 350º F. Dip stuffed bread into egg/milk mixture and let it soak a few seconds to let penetrate bread. Fry bread on both sides in hot oil until lightly browned, about 3 minutes. Drain on paper towels or wire rack. Sprinkle with cinnamon sugar and serve.
Seriously...yumatrocious. You just can't do this one every day if you don't want your arteries to harden.
Enjoy!
Tuesday, January 19, 2010
Food with a Disney Flair
Oh, yeah, baby. Food at Disney World. There are oh-so-many things that are on the must-have list when we go on vacation there.
You want to know how bad I have this O.D.D.? (By the way that's Obsessive Disney Disorder.)
A lot of times, I plan the to-do list around the dining reservations. Well, okay...to be more accurate...I pick the day we are Magic Kingdom, for example, and then plan the MK day around the dining reservations.
The cool part is that there are some great Disney recipes that you can duplicate at home without a lot of fuss.
One of my absolute favorite restaurants at Disney World is Boma at Disney's Animal Kingdom Lodge. Seriously, you need to eat here. The decor is amazing. It's like being in an African marketplace. It's set up like a buffet, but it's different. Instead of having one long line, there are different "pods". So you can do to the pod you want, skip a few, or move along the whole line if you like.
They rotate their menus, but one of the items I love to get there is a Nut Crusted Mahi-Mahi. I LOVE Mahi-Mahi. You can actually use whatever fish you want. Lately, they've been using more salmon, but I digress.
Here's the recipe:
Nut Crusted Mahi-Mahi
1/2 C cashews, toasted and ground
1/2 C pistachios, toasted and ground
5/8 C pumpkin seeds, toasted and ground - yes, that's not a typo. It's 5/8
1/8 C honey roasted peanuts, ground
1 T cumin
1 T coriander
1 T curry powder
1/8 C sugar
1 T cayenne pepper
As far as grinding ingredients, you can use a food processor. If you don't have one, use a food chopper and chop as finely as you can.
Add all ingredients to a large bowl and mix well.
Preheat oven to 350. Coat fish with olive oil. Coat with nut crust. Don't worry; it may be thick. Bake for 20 minutes.
Enjoy!
PS. Curious about Disney World? There are tons of websites out there and several guidebooks.
One website to check out is the Disney Dream Depot.
The best guidebook on the planet is the Passporter. I get one of these every year. I'm not kidding. Every year. I write for their online newsletter from time to time. Check them out.
You want to know how bad I have this O.D.D.? (By the way that's Obsessive Disney Disorder.)
A lot of times, I plan the to-do list around the dining reservations. Well, okay...to be more accurate...I pick the day we are Magic Kingdom, for example, and then plan the MK day around the dining reservations.
The cool part is that there are some great Disney recipes that you can duplicate at home without a lot of fuss.
One of my absolute favorite restaurants at Disney World is Boma at Disney's Animal Kingdom Lodge. Seriously, you need to eat here. The decor is amazing. It's like being in an African marketplace. It's set up like a buffet, but it's different. Instead of having one long line, there are different "pods". So you can do to the pod you want, skip a few, or move along the whole line if you like.
They rotate their menus, but one of the items I love to get there is a Nut Crusted Mahi-Mahi. I LOVE Mahi-Mahi. You can actually use whatever fish you want. Lately, they've been using more salmon, but I digress.
Here's the recipe:
Nut Crusted Mahi-Mahi
1/2 C cashews, toasted and ground
1/2 C pistachios, toasted and ground
5/8 C pumpkin seeds, toasted and ground - yes, that's not a typo. It's 5/8
1/8 C honey roasted peanuts, ground
1 T cumin
1 T coriander
1 T curry powder
1/8 C sugar
1 T cayenne pepper
As far as grinding ingredients, you can use a food processor. If you don't have one, use a food chopper and chop as finely as you can.
Add all ingredients to a large bowl and mix well.
Preheat oven to 350. Coat fish with olive oil. Coat with nut crust. Don't worry; it may be thick. Bake for 20 minutes.
Enjoy!
PS. Curious about Disney World? There are tons of websites out there and several guidebooks.
One website to check out is the Disney Dream Depot.
The best guidebook on the planet is the Passporter. I get one of these every year. I'm not kidding. Every year. I write for their online newsletter from time to time. Check them out.
Friday, January 15, 2010
You'd think we're getting ready for the Super Bowl...
I'm not a huge football fan. I'm more like a football tolerator.
But, you know that everyone in MN is showing their Purple Pride this weekend as the Vikes get going in the NFL playoffs.
When you have football games, you have food. It's a given. A lot of people are having football watching parties this weekend.
You'll have the typical snacks so I'm not going to bore you with that.
I know I've been on a chicken kick. Not totally intentional, but I recognize that it's happened.
In honor of my friend Macaire, I have a vegie recipe for today! Antipasto Vegetable Pizza! While this is a meatless recipe, if you are a meatosaurus, like my daughter, you can add to it.
Antipasto Vegetable Pizza
2 pkgs refrigerated pizza crust
1 T olive oil
1 C grated Provolone cheese
1 jar (6-7 oz) marinated artichoke hearts, undrained - YUM!
1 t Italian seasoning
1 pressed garlic clove - really, you need 2-3 cloves in my opinion
1/2 C pitted ripe black olives
1 small yellow squash or zucchini
2 Roma tomatoes
2 T fresh parsely, chopped
Toasted Pine Nuts (optional - but I SO recommend doing this)
Preheat oven to 400. Now the deal with the pizza crust is to roll both packages out side by side on a Large Bar Pan or cookie sheet. Brush with olive oil. Bake 16-18 minutes or until golden brown. Remove to cooling rack and sprinkle cheese over hot crust.
Drain artichoke marinade into a mixing bowl. Add Italian seasoning and garlic. Whisk together.
Chop artichokes and olives and add to bowl.
Cut stem from squash and cut into quarter lengths. If you have a nice slicing tool like a mandoline, that works best. Otherwise, you'll have to make do with your best knife and slice thinly. Once the whole squash is sliced, cut all pieces in half.
Slice tomatoes in half, scrape out seeds and dice.
Add tomatoes and squash to bowl. Mix well until well blended.
Spoon vegetables over pizza, draining off as much marinade as possible. Sprinkle with parsley and pine nuts. Cut pizza into squares and serve.
Note: To toast pine nutes, place 1/4 nuts in a small suate pan over medium heat for 2-3 minutes or until lightly toasted.
YUM! Enjoy!
But, you know that everyone in MN is showing their Purple Pride this weekend as the Vikes get going in the NFL playoffs.
When you have football games, you have food. It's a given. A lot of people are having football watching parties this weekend.
You'll have the typical snacks so I'm not going to bore you with that.
I know I've been on a chicken kick. Not totally intentional, but I recognize that it's happened.
In honor of my friend Macaire, I have a vegie recipe for today! Antipasto Vegetable Pizza! While this is a meatless recipe, if you are a meatosaurus, like my daughter, you can add to it.
Antipasto Vegetable Pizza
2 pkgs refrigerated pizza crust
1 T olive oil
1 C grated Provolone cheese
1 jar (6-7 oz) marinated artichoke hearts, undrained - YUM!
1 t Italian seasoning
1 pressed garlic clove - really, you need 2-3 cloves in my opinion
1/2 C pitted ripe black olives
1 small yellow squash or zucchini
2 Roma tomatoes
2 T fresh parsely, chopped
Toasted Pine Nuts (optional - but I SO recommend doing this)
Preheat oven to 400. Now the deal with the pizza crust is to roll both packages out side by side on a Large Bar Pan or cookie sheet. Brush with olive oil. Bake 16-18 minutes or until golden brown. Remove to cooling rack and sprinkle cheese over hot crust.
Drain artichoke marinade into a mixing bowl. Add Italian seasoning and garlic. Whisk together.
Chop artichokes and olives and add to bowl.
Cut stem from squash and cut into quarter lengths. If you have a nice slicing tool like a mandoline, that works best. Otherwise, you'll have to make do with your best knife and slice thinly. Once the whole squash is sliced, cut all pieces in half.
Slice tomatoes in half, scrape out seeds and dice.
Add tomatoes and squash to bowl. Mix well until well blended.
Spoon vegetables over pizza, draining off as much marinade as possible. Sprinkle with parsley and pine nuts. Cut pizza into squares and serve.
Note: To toast pine nutes, place 1/4 nuts in a small suate pan over medium heat for 2-3 minutes or until lightly toasted.
YUM! Enjoy!
Tuesday, January 12, 2010
Coffee...a staple for every morning & used for cooking
I love talking to you all about recipes that are fun and easy. But I know I meander off topic a bit about things that interest me or are going on in my life.
I'm not a big coffee drinker. But I also know I'm in the minority. Those of you who follow me on Facebook and Twitter know that my family is organizing a coffee drive for Simpson Housing Services in Minneapolis. http://www.simpsonhousing.org
Why? Well, one of their big needs is coffee. They receive a lot of food donations, but coffee is something they frequently buy in bulk. At one shelter, they go through almost 100 cups of coffee a day. Many adults in the shelter get up as early as 3am to take multiple buses to work and coffee helps them get going in the morning. They also have a cup of decaf in the evenings while waiting for a meal.
What would the coffee drinkers of the world do without their morning coffee? I think a lot of times it's taken for granted.
So if this is a small way we can give back and help others, then that's great!
We're about 20lbs short of the goal. And we're delivering the coffee this weekend.
Would you consider donating? If you make a run to the grocery store, consider picking up a bag or can of coffee and let me know where and when I can meet you or pick it up.
And since we're talking about coffee, here's a chicken recipe that actually uses coffee! It's one I haven't used in a while, but was searching my lists and found this one from allrecipes. Even though I'm not a coffee lover, this recipe is actually yumatrocious!
Dave's Mocha Chicken
2/3 C soy sauce
1/2 C brown sugar
1/4 C sherry cooking wine - actually real wine gives a better flavor, but use what you have
1/4 C strongly brewed coffee
1/4 C olive oil
6 chicken legs or chicken thighs
Salt & Pepper
Put soy sauce, brown sugar, wine, coffee and 2 T olive oil in a gallon size ziploc bag. Add chicken, remove air and seal. Smoosh it around so it's mixed up pretty well. Let it marinate 3-4 hours or even overnight.
Remove chicken and discard marinade. You can either brown in a skillet until juices run clear or place in a baking dish, cover and bake at 400 for 30-40 minutes or until juices run clear.
This is also a freezable make-ahead recipe. Take it out the night before and let it thaw before cooking.
Enjoy!
I'm not a big coffee drinker. But I also know I'm in the minority. Those of you who follow me on Facebook and Twitter know that my family is organizing a coffee drive for Simpson Housing Services in Minneapolis. http://www.simpsonhousing.org
Why? Well, one of their big needs is coffee. They receive a lot of food donations, but coffee is something they frequently buy in bulk. At one shelter, they go through almost 100 cups of coffee a day. Many adults in the shelter get up as early as 3am to take multiple buses to work and coffee helps them get going in the morning. They also have a cup of decaf in the evenings while waiting for a meal.
What would the coffee drinkers of the world do without their morning coffee? I think a lot of times it's taken for granted.
So if this is a small way we can give back and help others, then that's great!
We're about 20lbs short of the goal. And we're delivering the coffee this weekend.
Would you consider donating? If you make a run to the grocery store, consider picking up a bag or can of coffee and let me know where and when I can meet you or pick it up.
And since we're talking about coffee, here's a chicken recipe that actually uses coffee! It's one I haven't used in a while, but was searching my lists and found this one from allrecipes. Even though I'm not a coffee lover, this recipe is actually yumatrocious!
Dave's Mocha Chicken
2/3 C soy sauce
1/2 C brown sugar
1/4 C sherry cooking wine - actually real wine gives a better flavor, but use what you have
1/4 C strongly brewed coffee
1/4 C olive oil
6 chicken legs or chicken thighs
Salt & Pepper
Put soy sauce, brown sugar, wine, coffee and 2 T olive oil in a gallon size ziploc bag. Add chicken, remove air and seal. Smoosh it around so it's mixed up pretty well. Let it marinate 3-4 hours or even overnight.
Remove chicken and discard marinade. You can either brown in a skillet until juices run clear or place in a baking dish, cover and bake at 400 for 30-40 minutes or until juices run clear.
This is also a freezable make-ahead recipe. Take it out the night before and let it thaw before cooking.
Enjoy!
Sunday, January 3, 2010
Lemon Greek Chicken
So here we are in 2010.
A lot of people make resolutions of some sort. Many involve eating better, getting more exercise or just being more healthy in general.
I'm going to share my resolutions with you and then a nice tasty and healthy recipe to start off the new year. After all, you shouldn't have to sacrifice great taste to eat right...right?
Here's my bucket list for 2010:
Lemon Greek Chicken
2 t lemon zest - this is more of a flavor enhancer than flavor itself. I recommend you use a fresh lemon for the zest and the juice
1/4 C lemon juice
2 T olive oil
4 cloves of garlic, pressed - pressing really gives this recipe great flavor versus chopping
2 t Rosemary Herb Seasoning - this is a specific seasoning that I prefer. You can use dried rosemary if you like
3/4 t salt - optional. If you use Rosemary Herb Seasoning, omit this ingredient as sea salt is included in that seasoning
1/8 t ground pepper
2 medium potatoes - calls for baking potatoes - I like to use Yukon Gold
1 red bell pepper, seeded, cut into wedges
1 yellow onion, cut into wedges - obviously, this never is in my version
8 oz fresh whole mushrooms - don't slice
4 boneless skinless chicken breasts, thawed
Preheat oven to 400 degrees. In a bowl, mix zest, lemon juice, oil, pressed garlic, seasoning, salt and pepper. Mix until well blended and set aside. Take potatoes and cut them length wise into 8 wedges. Place in a 9x13 baker. Add bell peppers and mushrooms. Pour 1/2 of the lemon mixture over vegetables and then stir to coat. Place chicken on top of vegetables and evenly pour remaining lemon mixture over the top of the chicken. Brush with pastry brush if needed.
Bake for 1 hour or until the chicken is done. Baste vegies and chicken with juices as needed.
If you are using a Deep Covered Baker, basting is not necessary and time may be reduced to around 45 minutes. If using a Deep Covered Baker in the microwave, estimated cook time is 20 minutes on high.
The nice thing about this recipe is it's pretty well balanced. Yukon Gold Potatoes as a carb are a pretty healthy potato. Add a salad and you're good to go!
Enjoy!
A lot of people make resolutions of some sort. Many involve eating better, getting more exercise or just being more healthy in general.
I'm going to share my resolutions with you and then a nice tasty and healthy recipe to start off the new year. After all, you shouldn't have to sacrifice great taste to eat right...right?
Here's my bucket list for 2010:
- Eat better. Specifically, watch my portions more. For the most part, I make pretty good choices. But I am such a foodie. I enjoy good food. But I also know that I need to be more disciplined on portions.
- Exercise consistently. I do this now. I'm at the Y 4-5 times a week consistently. But I know I'm lazy sometimes. I wish I could afford a trainer year round, but alas, I need to suck it up and boss myself around.
- Officially launch my Virtual Assistant practice. A little self-promotion here; I'm completing a program with the intent of going through the process of being a Certified Professional Virtual Assistant. I'm so excited about this. If you know moms, micropreneurs, direct sellers or small business owners who could use some behind-the-scenes support, I'd be pleased if you'd share my business with your contacts. Most of you know that I have a serious "can do" attitude. So my VA practice is called Can Do Virtual Assisting. Check out my website at http://www.CanDoVA.com
Lemon Greek Chicken
2 t lemon zest - this is more of a flavor enhancer than flavor itself. I recommend you use a fresh lemon for the zest and the juice
1/4 C lemon juice
2 T olive oil
4 cloves of garlic, pressed - pressing really gives this recipe great flavor versus chopping
2 t Rosemary Herb Seasoning - this is a specific seasoning that I prefer. You can use dried rosemary if you like
3/4 t salt - optional. If you use Rosemary Herb Seasoning, omit this ingredient as sea salt is included in that seasoning
1/8 t ground pepper
2 medium potatoes - calls for baking potatoes - I like to use Yukon Gold
1 red bell pepper, seeded, cut into wedges
1 yellow onion, cut into wedges - obviously, this never is in my version
8 oz fresh whole mushrooms - don't slice
4 boneless skinless chicken breasts, thawed
Preheat oven to 400 degrees. In a bowl, mix zest, lemon juice, oil, pressed garlic, seasoning, salt and pepper. Mix until well blended and set aside. Take potatoes and cut them length wise into 8 wedges. Place in a 9x13 baker. Add bell peppers and mushrooms. Pour 1/2 of the lemon mixture over vegetables and then stir to coat. Place chicken on top of vegetables and evenly pour remaining lemon mixture over the top of the chicken. Brush with pastry brush if needed.
Bake for 1 hour or until the chicken is done. Baste vegies and chicken with juices as needed.
If you are using a Deep Covered Baker, basting is not necessary and time may be reduced to around 45 minutes. If using a Deep Covered Baker in the microwave, estimated cook time is 20 minutes on high.
The nice thing about this recipe is it's pretty well balanced. Yukon Gold Potatoes as a carb are a pretty healthy potato. Add a salad and you're good to go!
Enjoy!
