If you've never had sweet potatoes made this way, it's a must-try! A great side dish for any meal!
Ingredients:
1 sweet potato
2 white potatoes
2 red potatoes
EVOO
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1. Scrub and peel sweet potato, scrub red and white potatoes (can leave skin on), then cut into cubes. Place in a pot and cover with water. Add a little salt.
2. Bring to a boil and cook 3 minutes, then drain.
3. Transfer to a large nonstick baking pan and spread into a single layer.
4. Drizzle with EVOO and sprinkle with thyme, rosemary, salt and pepper. (Doesn't have to be exact measurements, just shake them on.)
5. Give them a toss to coat and spread out evenly again. Into a 425 degree oven for about 25 minutes, until golden brown. Serve immediately.
Friday, July 4, 2008
Friday, June 27, 2008
Not Red Pasta Sauce
This is a very easy and yummy sauce to serve with any of your favorite pastas! The amounts listed are appoximate. I kind of followed a recipe but didn't really measure precisely, just threw stuff in!
Ingredients:
1 lb. ground Italian sausage (use your favorite: mild, hot, sweet, whatever)
8 oz. baby portabella mushrooms, sliced
1/2 stick of butter (the real kind!)
3-4 green onions, chopped
About 1 lb. zucchini, sliced and halved
1/2 C white wine
2 cubes chicken bullion
About 1/4 C heavy cream or half 'n half (eyeball it)
Hot, cooked pasta
1. Cook sausage over medium heat, crumbling to bits as you go. Drain, return to pan and add mushrooms and butter. Stir in butter until its melted.
2. Add onions and zucchini. Continue to stir occasionally until zucchini is tender.
3. Add wine and bullion, bring to a simmer, stirring until bullion is dissolved and wine reduces some.
4. Stir in cream and bring to a bubble.
NOTE: Add cream then taste and season with salt and pepper as needed. If your initial taste is too salty, just add a little more cream.
5. Serve over hot pasta!
Ingredients:
1 lb. ground Italian sausage (use your favorite: mild, hot, sweet, whatever)
8 oz. baby portabella mushrooms, sliced
1/2 stick of butter (the real kind!)
3-4 green onions, chopped
About 1 lb. zucchini, sliced and halved
1/2 C white wine
2 cubes chicken bullion
About 1/4 C heavy cream or half 'n half (eyeball it)
Hot, cooked pasta
1. Cook sausage over medium heat, crumbling to bits as you go. Drain, return to pan and add mushrooms and butter. Stir in butter until its melted.
2. Add onions and zucchini. Continue to stir occasionally until zucchini is tender.
3. Add wine and bullion, bring to a simmer, stirring until bullion is dissolved and wine reduces some.
4. Stir in cream and bring to a bubble.
NOTE: Add cream then taste and season with salt and pepper as needed. If your initial taste is too salty, just add a little more cream.
5. Serve over hot pasta!
Tuesday, May 13, 2008
Chicken & Dressing Bake
This is sort of like a Thanksgiving casserole! I LOVE dressing so this is one of my favorites. Cranberry sauce and salad are the perfect sides!
Ingredients:
3-4 boneless, skinless chicken breasts (use 4 if they're smaller)
4 stalks of celery - 1 roughly chopped & the other 3 diced
1 T kosher salt
3 large eggs
1 can chicken broth, or about 1 1/2 C if you're using homemade
1 can cream of mushroom soup
1 can cream of celery soup
about 12 oz cornbread stuffing mix + extra
2 C shredded mild cheddar cheese, divided
1/2 - 3/4 C chopped onion
1/4 tsp ground black pepper
1. Combine chicken, roughly chopped celery and salt in a pot and add water until chicken is just covered.
2. Bring to a boil then reduce heat to med-low. Slowly simmer for about 10-15 minutes, until chicken is just cooked through. Drain and allow chicken to cool so you can handle it.
3. (Meanwhile) Whisk eggs in a large bowl (big enough to hold all ingredients). Add broth, 1 1/2 C cheddar, soups, onion, diced celery and black pepper and stir well.
4. When chicken has cooled some (or I just hold it w/ a fork if still hot) roughly chop into bitesize pieces and add to soup mixture along with the stuffing and blend well.
Here's the tricky part. Add enough stuffing so that the mixture isn't runny or you'll end up w/ a mushy casserole. I just eyeball it and can't say for sure how much stuffing I use total.
5. Spray your baking dish w/ nonstick cooking spray and pour mixture into dish.
6. Bake at 350 degrees for about 45 minutes, until browned and bubbly. Check the middle to see how done it is. Bake a little longer if necessary.
7. Sprinkle w/ remaining cheese and return to the oven for 5 minutes. Serve immediately.
NOTE: I used a mixture of cornbread stuffing and Pepperidge Farm herb seasoned stuffing.
Ingredients:
3-4 boneless, skinless chicken breasts (use 4 if they're smaller)
4 stalks of celery - 1 roughly chopped & the other 3 diced
1 T kosher salt
3 large eggs
1 can chicken broth, or about 1 1/2 C if you're using homemade
1 can cream of mushroom soup
1 can cream of celery soup
about 12 oz cornbread stuffing mix + extra
2 C shredded mild cheddar cheese, divided
1/2 - 3/4 C chopped onion
1/4 tsp ground black pepper
1. Combine chicken, roughly chopped celery and salt in a pot and add water until chicken is just covered.
2. Bring to a boil then reduce heat to med-low. Slowly simmer for about 10-15 minutes, until chicken is just cooked through. Drain and allow chicken to cool so you can handle it.
3. (Meanwhile) Whisk eggs in a large bowl (big enough to hold all ingredients). Add broth, 1 1/2 C cheddar, soups, onion, diced celery and black pepper and stir well.
4. When chicken has cooled some (or I just hold it w/ a fork if still hot) roughly chop into bitesize pieces and add to soup mixture along with the stuffing and blend well.
Here's the tricky part. Add enough stuffing so that the mixture isn't runny or you'll end up w/ a mushy casserole. I just eyeball it and can't say for sure how much stuffing I use total.
5. Spray your baking dish w/ nonstick cooking spray and pour mixture into dish.
6. Bake at 350 degrees for about 45 minutes, until browned and bubbly. Check the middle to see how done it is. Bake a little longer if necessary.
7. Sprinkle w/ remaining cheese and return to the oven for 5 minutes. Serve immediately.
NOTE: I used a mixture of cornbread stuffing and Pepperidge Farm herb seasoned stuffing.
Friday, May 2, 2008
Fresh Pineapple Salsa
This topping is so fresh and delicious, I could eat it by the spoonful!! We put it on fajitas... gotta try it! :)
Ingredients:
2 C chopped fresh pineapple (1/4-1/2" pieces, as you prefer)
2 T chopped fresh cilantro or parsley, or mix of both
2 T lime juice
1 small red bell pepper, chopped (1/2 C)
1 small red onion, finely chopped (1/4 C)
1 small red chili or jalapeno, seeded and finely chopped
1. Mix all ingredients in glass or plastic bowl.
2. Cover and refrigerate at least 1 hour to blend flavors.
Ingredients:
2 C chopped fresh pineapple (1/4-1/2" pieces, as you prefer)
2 T chopped fresh cilantro or parsley, or mix of both
2 T lime juice
1 small red bell pepper, chopped (1/2 C)
1 small red onion, finely chopped (1/4 C)
1 small red chili or jalapeno, seeded and finely chopped
1. Mix all ingredients in glass or plastic bowl.
2. Cover and refrigerate at least 1 hour to blend flavors.
Saturday, April 26, 2008
The BEST Burger Ever!
This just may be the yummiest burger I've ever had. This recipe makes 3 - 1/3lb. burgers...
Ingredients:
1# lean (93% or more) ground beef
1/4 C chopped red onion
1-2 cloves minced garlic
1/8 - 1/4 C ketchup (eyeball it)
1/4 tsp salt
1/8 tsp pepper
3 slices American cheese
3 strips bacon, cooked crisp and crumbled
Tone's Canadian Steak Seasoning (found at Sam's, not sure where else?)
Burger toppings and buns
1. Put beef, onion, garlic, ketchup, salt & pepper in a bowl and mix well but gently. I use my hands.
2. Divide into 6 portions and make 6 (about 1/4") patties. Place on waxed paper so you can pick them up easily.
3. Fold cheese slices into quarters (or if patties are large enough, no need to fold) and place on 3 of the patties.
4. Top cheese with bacon and remaining patties.
5. Seal the edges together well and lightly sprinkle with steak seasoning.
6. Cook on a hot grill to desired doneness!
Note: For extra tastiness, toast your buns with a little garlic butter (mix softened butter - the real stuff, not margarine - with a dash of garlic powder and a little salt).
Ingredients:
1# lean (93% or more) ground beef
1/4 C chopped red onion
1-2 cloves minced garlic
1/8 - 1/4 C ketchup (eyeball it)
1/4 tsp salt
1/8 tsp pepper
3 slices American cheese
3 strips bacon, cooked crisp and crumbled
Tone's Canadian Steak Seasoning (found at Sam's, not sure where else?)
Burger toppings and buns
1. Put beef, onion, garlic, ketchup, salt & pepper in a bowl and mix well but gently. I use my hands.
2. Divide into 6 portions and make 6 (about 1/4") patties. Place on waxed paper so you can pick them up easily.
3. Fold cheese slices into quarters (or if patties are large enough, no need to fold) and place on 3 of the patties.
4. Top cheese with bacon and remaining patties.
5. Seal the edges together well and lightly sprinkle with steak seasoning.
6. Cook on a hot grill to desired doneness!
Note: For extra tastiness, toast your buns with a little garlic butter (mix softened butter - the real stuff, not margarine - with a dash of garlic powder and a little salt).
Wednesday, April 9, 2008
Onion & Pepper Smothered Round Steak
This is an Emeril recipe, slightly altered, that is super easy for days you just don't have time to spend in the kitchen!
Ingredients:
2 1/4 lbs thin top round steak, sliced into 1/4" strips
1 1/2 T Emeril's Essence
1/4 C vegetable oil
3 T all-purpose flour
2 C chicken broth
1 onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
3 tsp salt
1/2 tsp cayenne pepper (I used ground red pepper and it turned out a little HOT!)
1/2 tsp ground black pepper
1 T freshly chopped parsley
White rice for serving
1. Combine flour and Essence in a bowl and toss meat to coat.
2. Heat oil in large cast iron or deep skillet over medium-high heat. Brown meat, in batches, until browned on all sides. Return all meat to the skillet.
3. Add chicken broth and stir, scraping any bits off the bottom of the pan.
4. Add onions and peppers, salt, cayenne & pepper. Cook, stirring frequently for 6-8 min, until veggies are wilted then let simmer, uncovered, for about an hour (while you go do something else!) or until meat is very tender and gravy is thickened. ***Don't forget to start your rice!
5. Add parsley and serve over white rice.
Ingredients:
2 1/4 lbs thin top round steak, sliced into 1/4" strips
1 1/2 T Emeril's Essence
1/4 C vegetable oil
3 T all-purpose flour
2 C chicken broth
1 onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
3 tsp salt
1/2 tsp cayenne pepper (I used ground red pepper and it turned out a little HOT!)
1/2 tsp ground black pepper
1 T freshly chopped parsley
White rice for serving
1. Combine flour and Essence in a bowl and toss meat to coat.
2. Heat oil in large cast iron or deep skillet over medium-high heat. Brown meat, in batches, until browned on all sides. Return all meat to the skillet.
3. Add chicken broth and stir, scraping any bits off the bottom of the pan.
4. Add onions and peppers, salt, cayenne & pepper. Cook, stirring frequently for 6-8 min, until veggies are wilted then let simmer, uncovered, for about an hour (while you go do something else!) or until meat is very tender and gravy is thickened. ***Don't forget to start your rice!
5. Add parsley and serve over white rice.
Monday, February 18, 2008
Leslie's Chicken Scallopine
This is a Giada-inspired recipe. If you ever watch her show on Food Network, you know her Italian is delicious!! I put my own spin on this one simply because this is what I had on hand, but it turned out delicious! Served with a salad, this is a very quick and healthy meal. Hope you enjoy...
Ingredients:
4-6 boneless, skinless chicken breast cutlets (or 3 larger breasts, cut in half) *place them each in a large ziplock and pound them thin with a mallet, but not to the point of falling apart!
Extra virgin olive oil (EVOO), a couple turns of the pan, just enough to coat
Kosher salt
Freshly ground black pepper
Half a small red onion, thinly sliced (6-8 silces or so)
2 cloves garlic, finely chopped
1/2 C white wine
Half a red bell pepper, sliced and cut into thirds
1/4 C or so light cream (if you prefer a reduced fat meal, otherwise heavy cream works too!)
Parsley for garnish if you wish, roughly chopped
1. Heat EVOO in a large stainless steel, heavy skillet (this browns better than a teflon pan) over medium heat.
2. Salt and pepper each piece of chicken and place in the hot pan. Cook for several minutes on each side, until just cooked through. Timing will depend on how thick your chicken is. If you overdo it, the chicken will end up dry!
3. Remove to serving dish and cover with foil to keep warm.
4. Add onion and garlic to pan and gently saute, then deglaze pan with wine.
5. Add bell pepper and just barely simmer until the wine has reduced some... basically until the "alcohol smell" is gone, just a couple minutes.
6. Stir in cream and heat through. Do not simmer or it will seperate.
7. Pour sauce over chicken and garnish with parsley.
Ingredients:
4-6 boneless, skinless chicken breast cutlets (or 3 larger breasts, cut in half) *place them each in a large ziplock and pound them thin with a mallet, but not to the point of falling apart!
Extra virgin olive oil (EVOO), a couple turns of the pan, just enough to coat
Kosher salt
Freshly ground black pepper
Half a small red onion, thinly sliced (6-8 silces or so)
2 cloves garlic, finely chopped
1/2 C white wine
Half a red bell pepper, sliced and cut into thirds
1/4 C or so light cream (if you prefer a reduced fat meal, otherwise heavy cream works too!)
Parsley for garnish if you wish, roughly chopped
1. Heat EVOO in a large stainless steel, heavy skillet (this browns better than a teflon pan) over medium heat.
2. Salt and pepper each piece of chicken and place in the hot pan. Cook for several minutes on each side, until just cooked through. Timing will depend on how thick your chicken is. If you overdo it, the chicken will end up dry!
3. Remove to serving dish and cover with foil to keep warm.
4. Add onion and garlic to pan and gently saute, then deglaze pan with wine.
5. Add bell pepper and just barely simmer until the wine has reduced some... basically until the "alcohol smell" is gone, just a couple minutes.
6. Stir in cream and heat through. Do not simmer or it will seperate.
7. Pour sauce over chicken and garnish with parsley.
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