Wednesday, April 28, 2010

Bruschetta & Crostini

Lisa this one's for you! Glad you loved it at the party! xo

Bruschetta

2 C Tomatoes, Diced
1/2 C Red Onion, Chopped
1/2 C Fresh Basil, Chopped
1 t Red Pepper Flakes
3 T Olive Oil
2 T Balsamic Vinegar
1 t Salt
1 t Pepper

Mix all ingredients together and refrigerate until use.

Crostini

1 Sourdough Baguette, Sliced
Olive Oil
Kosher Salt

Heat oven to 450 degrees. Place baguette slices on a parchment lined baking sheet. Drizzle with olive oil and sprinkle with salt. Bake for 10-12 minutes or until light brown. Cool and place in an airtight container or ziplock bag until use. Serve with bruschetta.

Tuesday, April 20, 2010

Garlic Balsamic Asparagus

These amazing asparagus marinates in your fridge for an hour or overnight and can be roasted or grilled. xo

1 lb Asparagus, Trimmed
1/4 C Olive Oil
3 T Balsamic Vinegar
2 Cloves Garlic, Minced
2 t Montreal Steak Seasoning

Mix olive oil, balsamic, garlic and seasoning in a zip lock bag. Add trimmed asparagus and refrigerate until ready to grill or roast in the oven. Place on grill for 2-3 minutes on each side or until tender crisp. For oven roasting heat oven to 400 degrees and roast for 10 minutes or until tender crisp.

Monday, April 19, 2010

Creamy Mac n Cheese

1 lb Macaroni (Use your favorite shape)
1/4 C Butter
1/4 C Flour
2 C Milk
1 t Chicken Bullion, Optional
8 oz American Cheese, Cubed
1 1/4 C Cheddar Cheese, Shredded
1/2 C Sour Cream
1/4 C Parmesan
Salt & Pepper to Taste

Boil macaroni in salted water. Drain and rinse with cold water and pour into a 9 x 13 baking dish sprayed with Pam. In a sauce pan melt butter and stir in flour and bullion, cook for 3-5 minutes. Gradually add milk, then sour cream. Add American, cheddar and Parmesan cheeses and cook stirring until sauce thickens. Salt & pepper to taste. Pour over macaroni and mix well. Sprinkle with additional cheese. Bake for 25-30 minutes in a 350 degree oven or until brown and bubbly. Serve and enjoy!

Smashed Potatoes

3 Lb Potatoes, Diced
3 T Butter
3/4 C Sour Cream
1/2 C Real Bacon Bits
3 Scallions, Chopped
Salt & Pepper to taste

Boil or microwave potatoes until tender. Smash with butter, add sour cream, bacon bits, scallions. Salt & pepper to taste and serve!

Linguine & Clams

2 T Olive Oil
2 T Butter
5 Cloves Garlic, Chopped
1 t Red Pepper Flakes
3 C Dry White Wine
2 Cans Baby Clams with juice
1/4 C Italian Parsley, Chopped
1 lb Linguine, Cooked Al Dente
Parmesan Cheese

In a large saute pan melt butter with olive oil. Add garlic & red pepper flakes, saute for 2-3 minutes, add wine and clams with juice. Simmer for 20-30 minutes until liquid has reduced by half. Add parsley and linguine, toss to coat and cook 10 minutes more. Sprinkle with Parmesan and serve!

Sunday, April 18, 2010

MIcrowave Red Potatoes with Cilantro

This is an easy side dish that goes together in a snap and tastes great!

2 lb Red Potatoes, Cut into bite size pieces
1/4 C Cilantro, Chopped Roughly
3 T Butter
1 t Salt
1/2 t Pepper

In a microwave safe bowl place red potatoes, cilantro, salt & pepper. Toss to mix and top with butter. Cover with plastic wrap, poke a hole in middle. Microwave on high for 4 minutes or until potatoes are tender.

Thursday, April 15, 2010

Lemon Cauliflower with Sundried Tomatoes

1 Large Head Cauliflower, Trimmed and cut into bite-size pieces, Steamed
Zest and juice of 1 Lemon1
2 T Olive Oil
1 T Shallot, Minced
1 T Water
1 t Thyme, Fresh or 1/4 t Dried
1/4 t Salt
1/4 t Pepper
2 T Sundried Tomatoes, Chopped

In a serving bowl add lemon juice and zest, oil, shallots, water, thyme, salt, pepper and stir to combine. Add the cauliflower and toss to coat. Sprinkle with sundried tomatoes. Serve warm or at room temperature.

Grilled Rib Eye Steaks with Gorgonzola Butter

2 Rib Eye Steaks, (about 12 ounces each)
2 T Fresh Thyme, Chopped
2 T Garlic, Minced
1/2 t Pepper
1 lb Portabella Mushrooms, Sliced
1/4 C Olive Oil
Salt
1/4 C Italian Parsley, Chopped

Gorgonzola Butter
1/2 C Crumbled Gorgonzola
1/4 C Butter, Softened
3 T Sun-dried Tomatoes, Chopped
1 T Italian Parsley, Chopped

Combine thyme, garlic and pepper in small bowl; press evenly onto beef steaks. Set aside.
Brush mushrooms with oil. Place steaks in center of grill over medium heat, arrange mushrooms around steaks. Grill steaks, uncovered, 11-14 minutes for medium rare to medium, turning once. For mushrooms 16-18 minutes until tender, turning occasionally.

Meanwhile combine Gorgonzola Butter ingredients in small bowl until well blended.

Coarsely chop mushrooms and divide evenly among 4 plates. Spread Blue Cheese Butter over steaks. Carve steaks into slices; arrange evenly over mushrooms. Season with salt, as desired. Garnish with parsley.

Arroz Con Pollo

1 T Olive oil
2 1/4 Lbs Boneless, Skinless Chicken Thighs, Cubed
4 Anaheim Chile Peppers, Chopped
1 Onion, Chopped
1 T Dried Oregano, crushed
1 t Paprika
1 t Salt
1 8-ounce Can Tomato Sauce
1 Tomato, CCopped
1 4-ounce Jar Pimientos, Drained & Rinsed
2 C Peas
1 C Green olives, Sliced
2 T Capers
8 C Water
2 1/2 C Brown Rice
1 C Fresh Cilantro, Chopped

Heat oil in a Dutch oven over medium-high heat. Add chicken, chiles, onion, oregano, paprika and salt and cook, stirring, until the onions are translucent, 3 to 5 minutes.
Add tomato sauce, tomato, pimientos, peas, olives, capers and water and bring to a boil. Stir in rice, and return to a boil. Reduce heat to a simmer and cook, uncovered, until the sauce is thick, the rice is tender and the chicken is cooked through, 35 to 45 minutes. Stir in cilantro and serve.

Wednesday, April 14, 2010

Carrot Bundt Cake

3 C Flour
1 t Baking Powder
1/2 t Salt
1 C Pecans, Chopped
2 C Brown Sugar
1 C Oil
3 Large Eggs
1 t Vanilla
4 C Shredded Carrots
1 C Crushed Pineapple, Drained or Dried Cranberries

Glaze
1 C Sugar
1/2 C Buttermilk
1 T Light Corn Syrup
1/2 t Baking Soda

Preheat oven to 350 degrees. Spray a Bundt pan with Pam.

Whisk flour, baking powder and salt in a bowl, stir in nuts. Whisk 2 cups sugar, oil, eggs, and vanilla in another bowl until well mixed. Fold in carrots & pineapple. Add the flour mixture and mix just until completely blended.

Scrape the batter into the prepared pan. Bake until the top springs back when lightly touched in the center, 1 hour to 1 hour and 15 minutes. Cool in the pan for 10 minutes.
While the cake is cooling 10 minutes make glaze by adding the sugar,buttermilk, corn syrup and baking soda to a saucepan over medium heat. Cook, stirring constantly until glaze turns a caramel color about 10-12 minutes.
Turn cake onto serving plate and poke cake with a fork or skewer. Pour hot caramel mixture over cake by tablespoon full.

Sunday, April 11, 2010

Corn & Black Bean Salad with Cumin LIme Dressing

This is a bright fresh salad that goes well with Mexican food. It is also great as a main dish with sliced grilled chicken on top of it. xo

For Dressing:
1/2 C Olive Oil
Juice & Zest of 1 lime
2 T Cilantro, Chopped
1/2 t Cumin

Mix well with an immersion blender or whisk. Set aside or refrigerate until use.

For Salad:
1 Head Red Leaf Lettuce, Cleaned and Roughly Chopped
1 Can Corn, Drained
1 Can Black Beans, Drained
3 Green Onions, Sliced
2 Tomatoes, Diced
1 Avocado, Diced

Mix all ingredients and toss with dressing.

Saturday, April 10, 2010

Diella's Artichoke & Mushroom Pasta

This is the simplest and most tasty recipe, thank you so much Diella! I love it! xo

3 T Olive Oil
4 Cloves Garlic, Chopped
10 oz Mushrooms, Sliced
12 oz Frozen Artichoke Hearts
2 C White Wine
1 T Chicken Bouillon Powder
2 T Butter
1/2 C Parmesan, Grated
8 oz Spinach Pasta, Cooked Al Dente

Place the olive oil in a large saute pan over medium heat, add garlic and saute for 2 minutes. Add mushrooms, artichokes, bouillon and wine. Turn heat to low and let simmer for 1 hour until most all the liquid is absorbed. Add butter. Add cooked pasta saute for 2 minutes, plate and garnish with grated parmesan. Serve and enjoy!

Jan's Tartar Sauce

1 C Mayonnaise
1/2 C Sweet Pickle Relish, Drained
Pinch of Sugar
2 T Onion, Chopped
2 t Lemon Juice

Mix all ingredients, salt & pepper to taste and refrigerate until use.

Jan's Crab Cakes

1 lb Fresh or Good Quality Canned Crab Meat
1 1/4 C Bread Crumbs
1/4 C Onion, Chopped
1/2 C Mayonnaise
1 Egg
1 t Worcestershire Sauce
1 t Tabasco
1/4 t Salt
1/4 t Pepper
1/4 C Italian Parsley, Chopped
2 T Butter

Mix all ingredients together and form into patties. You can determine the size, this recipe makes 4 to 6 large patties, 6 to 8 medium patties, and 20 or more for appetizer size patties. Melt butter in a saute pan over medium heat and saute crab cakes for 4-5 minutes on each side or until golden brown. Serve hot.

Friday, April 9, 2010

Artichokes

4 Large Artichokes
3 Lemons
3 t Lemon Pepper

Trim artichokes down to tender leaves and cut the prickly tips off of the top and peel or remove stem (if one is present). Wash and spread leaves, sprinkle with lemon pepper and place upside down in a microwave safe dish. Slice lemons and place around artichokes. Cover with plastic wrap, and prick a hole it in. Microwave for 5-8 minutes on high or until bottoms are tender. Serve with aioli.

Tuesday, April 6, 2010

Hot Cheesy Yummy Corn Dip

This stuff is amazing! You will want to double it! Serve with tortilla chips! xo

1 T Butter
2 Cans Corn Kernels, Drained or Kernels from 3 Ears of Corn
1 T Butter
1 C Onion, Chopped
1/4 C Roasted Red Pepper, Chopped
1/4 C Green Onions, Green & White Parts, Chopped
1 Jalapeno,Chopped
2 Cloves Garlic (chopped)
1/3 C Mayonnaise
1 C Pepper Jack Cheese, Shredded
1 C Sharp Cheddar, Shredded
1/4 t Cayenne

Melt butter in a medium saute pan and add onions, cook until onions are translucent. Add the corn, season with salt and pepper and saute until the corn starts to turn golden brown, about 5 minutes. Add roasted red pepper, green onions, jalapeno and garlic and saute until softened, about 2 minutes. Remove from heat and mix with mayonnaise, pepper jack, cheddar and cayenne, reserving some cheddar for sprinkling on top of dip.
Pour the mixture into an 8x8 inch baking dish sprayed with Pam and top with the reserved cheddar cheese.
Bake in a preheated 350 degree oven until bubbling and golden brown on top, about 15-20 minutes.

Monday, April 5, 2010

Water Chestnut Meatballs

This recipe was given to me by my friend Jan. They are so yummy and would be great with the Asian Sauce in a previous post.

4 Slices Sourdough Bread Crumbs
1 C Milk
2 T Soy Sauce
2 Cloves Garlic, Minced
1 Onion, Diced
1 Egg
1 Lb Ground Beef
1 Lb Bulk Pork Sausage
2 Cans Water Chestnuts, Roughly Chopped
1/4 C Italian Parsley, Chopped

Mix all ingredients and combine well. Form into small balls and place on a parchment lined baking sheet. Bake at 375 degrees for 20-25 minutes or until browned. These meatballs freeze well.

Sunday, April 4, 2010

Pine Nut & Rasin Chicken Salad

1/2 C Red Wine Vinegar
2 T Sugar
1 Bay Leaf
Rind of 1 Lemon
1 C Raisins
1/3 C Olive Oil
1 Garlic Clove, Minced
1 C Pine Nuts
1 Bunch Italian Parsley, Chopped
1 lb Cooked Chicken

To make dressing place vinegar, sugar bay leaf, and lemon rind in a small sauce pan. Bring to a boil and remove from heat. Stir in raisins and 1/3 C olive oil and set aside, remove bay leaf and lemon rind before combining with chicken.
In a small saute pan with 1 T olive oil quickly saute garlic & pine nuts, just until garlic is fragrant. Remove from heat.
In a large bowl combine chicken, pine nuts, garlic, parsley, dressing with raisins. Serve over arugula or water cress.

Roughly cut chicken in 2 inch pieces!

Asian Appetizer Meatball Glaze

You can use this glaze for homemade appetizer meatballs or purchased ones. The char siu, General Tso and chili garlic sauce can be found in the Asian section of the market. So yummy!

3 C Pineapple Juice
1 C Brown Sugar
3/4 C Teryaki Sauce
1/2 C Char Siu BBQ Sauce
1/2 C General Tso Sauce
2 T Soy Sauce
1 T Chili Garlic Sauce
1 T Chopped Ginger
1 t Red Pepper Flakes
1/2 C Corn Starch

2 lb Cooked Meatballs
1 Red Bell Pepper, Cut in 1 inch pieces
1 Yellow Bell Pepper, Cut in 1 inch pieces

Place the pineapple juice in a large sauce pan over medium high heat, add the brown sugar, teryaki sauce, Char Siu, General Tso, soy sauce, chili garlic sauce, chopped ginger & red pepper flakes. Bring to a simmer until sugar is dissolved. Before adding the corn starch add 1/4 C of the pan mixture to it and stir into a paste. A Add to pan stirring constantly, bring to a simmer and add meatballs. When meatballs are heated through add red and yellow bell pepper pieces. Toss to coat and serve.

Asparagus & Pancetta Oven Frittata

1 T Butter
1 T Olive Oil
1 4 oz Pkg Cubed Pancetta
1 Large Onion Chopped
2 t Herbs d Provence
1 Lb Pencil Thin Asparagus, Trimmed & Cut in 1 inch pieces(frozen ok)
12 Large Eggs
1/2 C Milk
1/2 C Parmesan Cheese
1/2 t Salt
1/2 t Pepper

Preheat oven to 350 degrees.

Heat butter and oil in a large saute pan over medium high heat, add pancetta and cook stirring for 5-6 minutes. Add onions and herbs d provence and saute until onions are translucent. Add asparagus and saute 4-5 minutes. Salt & Pepper to taste. Remove from heat and set aside. Beat eggs, milk, salt & pepper. Place asparagus mixture in a Pam sprayed oven proof saute pan or baking dish. Pour egg mixture over, sprinkle with parmesan and bake for 45-40 minutes or until done through.

Thursday, April 1, 2010

Peanut Sesame Noodles

1/2 lb Angel Hair Pasta
1/2 C Sesame Oil, Plus 2 T
1 Bunch Scallions, Chopped
2 Garlic Cloves, Minced
1/2 t Red Pepper Flakes
1/4 C Rice Wine Vinegar
2 t Sugar
2 T Soy Sauce
1/2 C Salted Dry Roasted Peanuts, Chopped
1/2 C Cilantro, Chopped

In a pot of boiling salted water cook noodles until they are al dente. Drain and rinse with cold water. Drain and place in a bowl and toss with 2 T sesame oil. In a large skillet add sesame oil, scallions, garlic, and red pepper flakes. Cook until scallions are just tender. Add noodles, vinegar, sugar and soy sauce, heat and mix well until noodles are heated through. Stir in the peanuts, cilantro and salt to taste.