Wednesday, May 22, 2013
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.
Subscribe to:
Posts (Atom)