Thursday, June 20, 2013
Wednesday, May 22, 2013
Creme Fraiche Eggs
Creme Fraiche Eggs (link goes to Gordon Ramsey's egg scrambling technique)
Ingredients:
6 eggs
25 g butter, cold and cubed
1 tablespoon creme fraiche
To garnish
fresh ground black pepper
chopped chives
Break eggs into a pan and add the cubed butter.
Stir over a medium heat until the eggs clump, taking eggs on and off heat.Then add the creme fraiche.
Remove from heat when eggs are clumpy, but soft.
Season with freshly ground black pepper and garnish with a sprinkling of chopped chives.
6 eggs
25 g butter, cold and cubed
1 tablespoon creme fraiche
To garnish
fresh ground black pepper
chopped chives
Break eggs into a pan and add the cubed butter.
Stir over a medium heat until the eggs clump, taking eggs on and off heat.Then add the creme fraiche.
Remove from heat when eggs are clumpy, but soft.
Season with freshly ground black pepper and garnish with a sprinkling of chopped chives.
Key Lime Pie
1 (9 inch) prepared graham cracker crust
3 cups sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice
1 tablespoon grated lime zest
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.
Lemony Asparagus Pasta
Lemony Asparagus Pasta
INGREDIENTS
4 ounces whole-wheat penne pasta, (about 1 1/2 cups)
1/2 bunch asparagus, trimmed and cut into 3/4-inch pieces
3/4 cup whole milk
2 teaspoons whole-grain mustard
2 teaspoons all-purpose flour
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon extra-virgin olive oil
2 tablespoons minced garlic
1 teaspoon minced fresh tarragon, or 1/4 teaspoon dried
1/4 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
1/2 cup freshly grated Parmesan cheese, divided
Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add asparagus and continue cooking, stirring occasionally, until the pasta and asparagus are just tender, about 3 minutes more. Drain and return to the pot.
Stir the sauce into the cooked pasta and place over medium-high heat. Cook, stirring constantly, until the sauce is thick, creamy and coats the pasta. Stir 1/4 cup Parmesan into the pasta until combined. Serve the pasta topped with the remaining 1/4 cup Parmesan.
INGREDIENTS
4 ounces whole-wheat penne pasta, (about 1 1/2 cups)
1/2 bunch asparagus, trimmed and cut into 3/4-inch pieces
3/4 cup whole milk
2 teaspoons whole-grain mustard
2 teaspoons all-purpose flour
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon extra-virgin olive oil
2 tablespoons minced garlic
1 teaspoon minced fresh tarragon, or 1/4 teaspoon dried
1/4 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
1/2 cup freshly grated Parmesan cheese, divided
Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add asparagus and continue cooking, stirring occasionally, until the pasta and asparagus are just tender, about 3 minutes more. Drain and return to the pot.
Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a small saucepan over medium-high heat. Add garlic and cook, stirring constantly, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture.
Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice.
Stir the sauce into the cooked pasta and place over medium-high heat. Cook, stirring constantly, until the sauce is thick, creamy and coats the pasta. Stir 1/4 cup Parmesan into the pasta until combined. Serve the pasta topped with the remaining 1/4 cup Parmesan.
Slow Cooker Chicken and Garlic Potatoes
Slow Cooker Chicken
6 frozen skinless, boneless chicken
breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
Hot sauce to taste
1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
Garlic Potatoes
2 pounds unpeeled red potatoes,
quartered
5 ounces butter, room temperature
2 ounces Romano cheese, grated
1 tablespoon and 2-3/4 teaspoons
chopped garlic
1 teaspoon salt
1 teaspoon dried oregano
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 45 minutes; drain. Stir in butter, cheese, garlic, salt and oregano. Mash with a potato masher or with an electric mixer.
1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
Garlic Potatoes
2 pounds unpeeled red potatoes,
quartered
5 ounces butter, room temperature
2 ounces Romano cheese, grated
1 tablespoon and 2-3/4 teaspoons
chopped garlic
1 teaspoon salt
1 teaspoon dried oregano
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 45 minutes; drain. Stir in butter, cheese, garlic, salt and oregano. Mash with a potato masher or with an electric mixer.
Chicken Marsala
Chicken Marsala
Ingredients:
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast
halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
1/2 cup-1cup heavy cream
1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
Ingredients:
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast
halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
1/2 cup-1cup heavy cream
1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
Walnut Dressing
1/2 cup walnuts
1 garlic clove
2 tbs low-sodium soy sauce
1/2 cup (or more) water, depending on how thick or thin you want the sauce
Rosemary Parmesan Popcorn
Ingredients:
10 cups popped popcorn (1 cup unpopped)
1/4 cup butter (1/2 stick)
1/2 Tbs dried rosemary
1/4 cup grated Parmesan cheese
salt to taste
Pop the popcorn (either air pop or microwave) according to respective instructions and transfer to a large bowl to cool. In a small saucepan on the stove top, combine the butter and rosemary, and melt over low heat. While the butter is melting, toss the cooled popcorn with the 1/4 cup of grated cheese. Once the butter is melted, immediately pour the mixture over the popcorn and toss with a wooden spoon until the kernels are evenly coated. I find the Parmesan cheese to be salty enough for this snack, but taste and add more salt if needed. Serve immediately.
Rosemary Fish
INGREDIENTS:
-6-8 oz salmon filet
-Seafood seasoning
-1/2 a lemon, sliced
-1 Tbs butter
-3 sprigs rosemary
Preheat the oven to 400 degrees.
Lay a sheet of foil out on a flat surface. About 12 inches should do. Place a salmon filet, skin side down, on the foil and generously season with your favorite seafood seasoning. I use a salmon blend that I purchased at Pike's Market in Seattle last year, but any good one will work. If you don't have seafood seasoning around the house, just sprinkle with some salt, pepper, and garlic powder. Slice a tablespoon of butter into 4 little pats and place them on top of the fish. Next, lay 3-4 lemon slices down and top them with the sprigs of rosemary. Fold the long sides of the foil up over the fish so they overlap and roll the short sides tightly to form a snug little packet. Place the foil packet in the oven and bake for 18 minutes exactly. Remove it from the oven and gently open the packet, being careful, as the steam is hot. Allow the salmon to cool for a couple of minutes on the foil before plating.
Lay a sheet of foil out on a flat surface. About 12 inches should do. Place a salmon filet, skin side down, on the foil and generously season with your favorite seafood seasoning. I use a salmon blend that I purchased at Pike's Market in Seattle last year, but any good one will work. If you don't have seafood seasoning around the house, just sprinkle with some salt, pepper, and garlic powder. Slice a tablespoon of butter into 4 little pats and place them on top of the fish. Next, lay 3-4 lemon slices down and top them with the sprigs of rosemary. Fold the long sides of the foil up over the fish so they overlap and roll the short sides tightly to form a snug little packet. Place the foil packet in the oven and bake for 18 minutes exactly. Remove it from the oven and gently open the packet, being careful, as the steam is hot. Allow the salmon to cool for a couple of minutes on the foil before plating.
Red Pepper Pasta
Red Pepper Pasta
Ingredients
12 ounces, weight Pasta Of Your Choice (I Prefer Short Ones Like Rigatoni, Penne, Etc.)
4 Tablespoons Butter
1/2 whole Large Onion, Finely Diced
3 cloves Garlic, Minced
1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped
1 cup Vegetable Or Chicken Broth
1/2 teaspoon Salt, More To Taste
Freshly Ground Black Pepper
1/2 cup Heavy Cream (more To Taste)
1/2 cup Parmesan Shavings (more For Serving)
Finely Minced Parsley
Chopped Fresh Basil (if You Have It!)
Cook pasta in salted water according to package directions.
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.
Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.)
Heat the other 2 tablespoon butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to.
Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta.
Serve in bowls with extra Parmesan and a sprinkling of parsley on top.
Ingredients
12 ounces, weight Pasta Of Your Choice (I Prefer Short Ones Like Rigatoni, Penne, Etc.)
4 Tablespoons Butter
1/2 whole Large Onion, Finely Diced
3 cloves Garlic, Minced
1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped
1 cup Vegetable Or Chicken Broth
1/2 teaspoon Salt, More To Taste
Freshly Ground Black Pepper
1/2 cup Heavy Cream (more To Taste)
1/2 cup Parmesan Shavings (more For Serving)
Finely Minced Parsley
Chopped Fresh Basil (if You Have It!)
Cook pasta in salted water according to package directions.
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.
Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.)
Heat the other 2 tablespoon butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to.
Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta.
Serve in bowls with extra Parmesan and a sprinkling of parsley on top.
Jalapeno Popper Spread
INGREDIENTS:
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese
Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
Microwave on High until hot, about 3 minutes.
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese
Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
Microwave on High until hot, about 3 minutes.
Asian Ginger Chicken and Fried Rice
Fried Rice and Asian Chicken
Fried Rice
Ingredients:
2 cups enriched white rice
4 cups water
2/3 cup chopped baby carrots
1/2 cup frozen green peas
2 tablespoons vegetable oil
2 eggs
soy sauce to taste
sesame oil, to taste
In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.
Asian Chicken:
3 skinless, boneless chicken breast
2 tsp grated ginger
6 tbsp soy sauce
2 tbsp sesame oil
2 tbsp honey
1 tbsp crushed garlic
2 tbsp chili garlic Chinese thing (basically to taste)
Fried Rice
Ingredients:
2 cups enriched white rice
4 cups water
2/3 cup chopped baby carrots
1/2 cup frozen green peas
2 tablespoons vegetable oil
2 eggs
soy sauce to taste
sesame oil, to taste
In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.
Asian Chicken:
3 skinless, boneless chicken breast
2 tsp grated ginger
6 tbsp soy sauce
2 tbsp sesame oil
2 tbsp honey
1 tbsp crushed garlic
2 tbsp chili garlic Chinese thing (basically to taste)
Fish Taco Sauce
Fish taco sauce
1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
Hot sauce to taste
1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
Hot sauce to taste
Combine all ingredients in bowl, spoon over fish taco
Fennel Pork Loin
Fennel Pork Loin
Ingredients
Ingredients
1 teaspoon fennel seeds
1 pound pork tenderloin
2 medium fennel bulbs, trimmed, reserving fronds
2 tablespoons extra-virgin olive oil
3 garlic cloves, smashed
1/4 cup dry white wine
1/2 cup reduced-sodium chicken broth
2 tablespoons unsalted butter, cut into pieces
1/2 teaspoon fresh lemon juice, or to taste
Preheat oven to 350°F with rack in middle.
Crush fennel seeds with a mortar and pestle or wrap in a kitchen towel and crush with bottom of a heavy skillet.
Pat pork dry, then sprinkle with crushed fennel seeds and 1/2 teaspoon each of salt and pepper. Cut fennel bulbs lengthwise into 1/2-inch wedges.
Heat oil in a 12-inch oven-proof heavy skillet over medium-high heat until it shimmers. Brown pork on all sides, about 6 minutes total, then transfer to a plate. Sauté garlic and fennel wedges in skillet until fennel is golden brown, about 6 minutes. Add wine, stirring and scraping up brown bits, then stir in broth and butter. Put pork on top of fennel and transfer skillet to oven. Roast until an instant-read thermometer inserted into center of pork registers 145 to 150°F, about 15 minutes. Transfer pork to a cutting board and let rest 10 minutes.
Meanwhile, transfer skillet to stovetop (handle will be hot) and boil, stirring occasionally, until most of liquid has evaporated. Stir in lemon juice and 1/4 cup chopped fennel fronds. Thinly slice pork and serve over fennel with sauce.
1 pound pork tenderloin
2 medium fennel bulbs, trimmed, reserving fronds
2 tablespoons extra-virgin olive oil
3 garlic cloves, smashed
1/4 cup dry white wine
1/2 cup reduced-sodium chicken broth
2 tablespoons unsalted butter, cut into pieces
1/2 teaspoon fresh lemon juice, or to taste
Preheat oven to 350°F with rack in middle.
Crush fennel seeds with a mortar and pestle or wrap in a kitchen towel and crush with bottom of a heavy skillet.
Pat pork dry, then sprinkle with crushed fennel seeds and 1/2 teaspoon each of salt and pepper. Cut fennel bulbs lengthwise into 1/2-inch wedges.
Heat oil in a 12-inch oven-proof heavy skillet over medium-high heat until it shimmers. Brown pork on all sides, about 6 minutes total, then transfer to a plate. Sauté garlic and fennel wedges in skillet until fennel is golden brown, about 6 minutes. Add wine, stirring and scraping up brown bits, then stir in broth and butter. Put pork on top of fennel and transfer skillet to oven. Roast until an instant-read thermometer inserted into center of pork registers 145 to 150°F, about 15 minutes. Transfer pork to a cutting board and let rest 10 minutes.
Meanwhile, transfer skillet to stovetop (handle will be hot) and boil, stirring occasionally, until most of liquid has evaporated. Stir in lemon juice and 1/4 cup chopped fennel fronds. Thinly slice pork and serve over fennel with sauce.
Chili Rubber Apricot Pork
Chili Rubbed Apricot Pork Loin
INGREDIENTS:
2 (1 pound) pork tenderloins, trimmed
Spice Rub:
1 tablespoon chili powder
1 tablespoon garlic powder
1/2 tablespoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
Place chili powder, garlic powder, sugar, salt and pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloins. Cover tenderloins and refrigerate for 2 to 24 hours.
Prior to grilling, melt apricot preserves in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients. Place half of the glaze in a serving bowl and hold for service.
Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C) on an instant-read thermometer.
When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill and let set for about 5 minutes before slicing. Serve with reserved glaze.
INGREDIENTS:
2 (1 pound) pork tenderloins, trimmed
Spice Rub:
1 tablespoon chili powder
1 tablespoon garlic powder
1/2 tablespoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
Glaze:
1 1/2 cups apricot preserves
1/2 cup barbecue sauce
1 teaspoon grated ginger
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce
1 tablespoon chopped cilantro
1 1/2 cups apricot preserves
1/2 cup barbecue sauce
1 teaspoon grated ginger
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce
1 tablespoon chopped cilantro
1 lime, juiced
Place chili powder, garlic powder, sugar, salt and pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloins. Cover tenderloins and refrigerate for 2 to 24 hours.
Prior to grilling, melt apricot preserves in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients. Place half of the glaze in a serving bowl and hold for service.
Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C) on an instant-read thermometer.
When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill and let set for about 5 minutes before slicing. Serve with reserved glaze.
Butter Chicken and Jeera Rice
EASY BUTTER CHICKEN (12 SERVINGS, ENOUGH FOR 7-9 PEOPLE)
Ingredients:
Ingredients:
1.25 cups butter, divided (2.25 STICKS)
1 LARGE onion, minced
1 LARGE onion, minced
2 bell peppers
2 tablespoons minced garlic
2 tablespoons minced garlic
2 (15 ounce) cans tomato sauce
2 cups heavy cream, ½ CUP TO 1 CUP MILK TO TASTE
1 tablespoon and 1 teaspoon salt
1/2 teaspoons cayenne pepper
2 teaspoons garam masala
3 pounds skinless, boneless chicken breast, cut into bite-sized chunks (6-7 chicken breasts, marinated in yogurt and half of Shaan spicy curry mix pkg)
1 pkg shaan spicy curry chicken masala
2 BAY LEAVES
1. Preheat oven to 375 degrees F (190 degrees C). Cook marinated chicken for 25 min.
2. Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
3. Add in remaining butter and shaan mix the tomato sauce, heavy cream, salt, cayenne pepper, BAY LEAF, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 15 minutes, stirring occasionally.
4. While the sauce is simmering, toss cubed chicken breast. Simmer for 30 min.
Added about 3 tbsp flour to thicken chicken at end.
Jeera rice:
1 tsp ghee
1 cup rice
handful coriander
1-2 tbsp cumin seeds
2 teaspoons garam masala
3 pounds skinless, boneless chicken breast, cut into bite-sized chunks (6-7 chicken breasts, marinated in yogurt and half of Shaan spicy curry mix pkg)
1 pkg shaan spicy curry chicken masala
2 BAY LEAVES
1. Preheat oven to 375 degrees F (190 degrees C). Cook marinated chicken for 25 min.
2. Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
3. Add in remaining butter and shaan mix the tomato sauce, heavy cream, salt, cayenne pepper, BAY LEAF, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 15 minutes, stirring occasionally.
4. While the sauce is simmering, toss cubed chicken breast. Simmer for 30 min.
Added about 3 tbsp flour to thicken chicken at end.
Jeera rice:
1 tsp ghee
1 cup rice
handful coriander
1-2 tbsp cumin seeds
Beef Fajitas
Pioneer woman - Beef fajitas
Ingredients:
1 whole Beef Flank Steak
1/2 cup Olive Oil
3 Tablespoons Worcestershire Sauce
1/3 cup Lime Juice, Fresh Squeezed
3 cloves Garlic, Minced
1 Tablespoon Cumin
1 Tablespoon Chili Powder
1/2 teaspoon Red Pepper Flakes
1 teaspoon Salt
1/2 teaspoon Black Pepper
1 Tablespoon Sugar
2 whole Medium Onions, Halved And Sliced
1 whole Red Bell Pepper, Sliced
1 whole Orange Bell Pepper, Sliced
1 whole Green Bell Pepper, Sliced
1 whole Yellow Bell Pepper, Sliced
Oil, For Frying
Corn Tortillas, Warmed
Cheese (grated Cheddar/jack Or Crumbled Queso Fresco)
Ingredients:
1 whole Beef Flank Steak
1/2 cup Olive Oil
3 Tablespoons Worcestershire Sauce
1/3 cup Lime Juice, Fresh Squeezed
3 cloves Garlic, Minced
1 Tablespoon Cumin
1 Tablespoon Chili Powder
1/2 teaspoon Red Pepper Flakes
1 teaspoon Salt
1/2 teaspoon Black Pepper
1 Tablespoon Sugar
2 whole Medium Onions, Halved And Sliced
1 whole Red Bell Pepper, Sliced
1 whole Orange Bell Pepper, Sliced
1 whole Green Bell Pepper, Sliced
1 whole Yellow Bell Pepper, Sliced
Oil, For Frying
Corn Tortillas, Warmed
Cheese (grated Cheddar/jack Or Crumbled Queso Fresco)
Salsa
Sour Cream
Cilantro Leaves
In a dish, mix together olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours.
Prepare tortillas, salsa, sour cream, and cilantro.
Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they're cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.
Heat the same same skillet (or a grill pan if you have it) over high heat and drizzle some oil. Cook the meat for about 2 minutes per side until medium rare. Remove and allow to rest on a cutting board for 5 minutes.
Slice the meat right before serving and serve with all the fixins. Delicious!
Cilantro Leaves
In a dish, mix together olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours.
Prepare tortillas, salsa, sour cream, and cilantro.
Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they're cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.
Heat the same same skillet (or a grill pan if you have it) over high heat and drizzle some oil. Cook the meat for about 2 minutes per side until medium rare. Remove and allow to rest on a cutting board for 5 minutes.
Slice the meat right before serving and serve with all the fixins. Delicious!
Sauteed Kale
Sauteed kale (via Carissa)
Ingredients:
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1-1 1/2 pounds kale, ribs removed, coarsely chopped (see Tip)
1/2 cup water
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
2-3 teaspoons sherry vinegar, or red-wine vinegar
1/4 teaspoon salt
Heat 1 tablespoon oil in a Dutch oven over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add water, reduce heat to medium-low, cover and cook, stirring occasionally, until the kale is tender, 12 to 15 minutes. Push kale to one side, add the remaining 1 teaspoon oil to the empty side and cook garlic and crushed red pepper in it until fragrant, 30 seconds to 1 minute. Remove from the heat. Stir in vinegar to taste and salt.
Ingredients:
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1-1 1/2 pounds kale, ribs removed, coarsely chopped (see Tip)
1/2 cup water
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
2-3 teaspoons sherry vinegar, or red-wine vinegar
1/4 teaspoon salt
Heat 1 tablespoon oil in a Dutch oven over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add water, reduce heat to medium-low, cover and cook, stirring occasionally, until the kale is tender, 12 to 15 minutes. Push kale to one side, add the remaining 1 teaspoon oil to the empty side and cook garlic and crushed red pepper in it until fragrant, 30 seconds to 1 minute. Remove from the heat. Stir in vinegar to taste and salt.
Alfredo Sauce
Alfredo Sauce
INGREDIENTS:
1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.
INGREDIENTS:
1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.
Wednesday, March 13, 2013
Crock pot cilantro lime chicken and rice
Cilantro lime chicken and rice
1 (1.25 ounce) package dry taco seasoning mix
1 lime, juiced
3 tablespoons chopped fresh cilantro
3 pounds skinless, boneless chicken
breast halves
1 lime, juiced
3 tablespoons chopped fresh cilantro
3 pounds skinless, boneless chicken
breast halves
1 can black beans
1 can corn
Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. Add the chicken breasts, and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.
Cilantro lime rice
INGREDIENTS:
1 cup long grain white rice
2 cups water
1 teaspoon chicken bouillon granules
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
salt to taste
Bring the rice, water, and chicken bouillon to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes. Remove from the heat, add the lime juice, cilantro, and salt; fluff with a fork and serve.
Cilantro lime rice
INGREDIENTS:
1 cup long grain white rice
2 cups water
1 teaspoon chicken bouillon granules
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
salt to taste
Bring the rice, water, and chicken bouillon to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes. Remove from the heat, add the lime juice, cilantro, and salt; fluff with a fork and serve.
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