So the other night I found myself home alone in need of a quick meal. So I threw together this quick meal that I found in Cooking Light. Pretty tasty...unfortunately for Jon I hadn't eaten much that day so I ate his portion as well....oops!
1 tbsp dark sesame oil
3 c. 1-inch slices green onions
2 tbsp minced peeled fresh ginger (which I left out)
5 garlic cloves, minced
1 lb large shrimp, peeled & deveined
3 1/2 tbsp lower sodium soy sauce
1/2 tsp ground fresh chile paste or hot sauce
2 c chopped fresh cilantro
3 c hot cooked brown rice
Heat wok or large stir fry pan over high heat; add oil to pan. Add onions, ginger, & garlic, stir fry 1 minute.
Add shrimp; stir fry 2 minutes
Stir in soy sauce & chile paste; stir fry 1 minute or until shrimp are done.
Remove pan from heat; add cilantro, stirring constantly until it wilts.
Serve over rice
Sunday, February 19, 2012
Sunday, February 12, 2012
I'm back...
Finally, I've cooked! Let me start by talking about my trip to the grocery store this morning. I was back, a bunch of meals planned for the week (despite the fact that I'm working every night this week, so shopping list was good to go. Generally, if I have a strict grocery list I can stick to it and today was much of the same, I stuck to the list with a few exceptions...somehow while I was at wegmans I got it into my head that I needed a Scottish bagel for lunch. For those who aren't aware of my Graul's obsession this involves an everything bagel, cream cheese, lox, tomato, red onion, and capers....amazing! The one thing that could have made that lunch better would have been a bloody Mary. Seeing as how I have 3 bottles of mix, it's a good thing I didn't think of that until now!
Decided to follow up one good meal with another. Dinner didn't go quite as smoothly though. It was good and no major issues, that's if you don't count almost burning the house down as an issue. So I tried out a new recipe for Tortilla Meatball Soup which I got from the October 2011 Cooking Light. It was very good & surprisingly quite filling. He only kink occurred with the toasted tortilla strips...it took me 3 tries! Attempt 1- in the oven, no timer necessary this will only take me 3 minutes anyways and them ill take them out....why is the smoke detector going off!?! Agh, those are black. Attempt 2- won't make the same mistake twice, let me just stir this, oh sh!t I did it again! A dark brown. Attempt 3 - fool me once...I'm not walking away from this oven this time around, finally, success, a perfectly toasted tortilla strip. Whew, evidently it's hard getting bak into things! So if you dare....
Tortilla Meatball Soup
2 jalapeño peppers
1 red bell pepper
2 cups frozen corn kernels
4 (6 in) corn tortillas, cut into 1/2 in thick strips
3/4 tsp. salt, divided
6 garlic cloves, minced and divided
1/3 c. Panko
1 lb ground sirloin
1 large egg, lightly beaten
1 chipotle chile, canned in adobe sauce, minced
1 Tbsp olive oil
2 c. Chopped onion
2 c. Cubed red potatoes
1 c. Slices carrot
3 c. Chicken broth
2 c. Water
Monterey and Cheddar cheese
1/2 c. Chopped fresh cilantro
Preheat broiler
Cut jalepenos and bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Arrange corn on baking sheet with peppers. Broil 4-6 minutes or until blackened, turning corn once. Place peppers in a paper bag; fold to seal. Let stand 15 minutes; peel. Mince jalepenos and coarsely chop bell bell pepper. Set aside
Place tortilla strips in a single layer on a baking sheet; lightly coat with cooking spray. Broil for 3 minutes.
Combine 1/4 tsp salt, 1 garlic clove, Panko, and the next 3 ingredients (through chipotle chile) in a large bowl & gently mix until just combined. With moist hands, shape into 24 meatballs (about 2 tbsp each)
Place a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add meatballs to pan; sauté for 8 minutes, turning to brown on all sides. Remove from pan. Add onion, potatoes, and carrots to pan; sauté 5 minutes, stirring occasionally. Add remaining 5 garlic cloves; cook 1 minute stirring constantly. Add peppers, broth, and water; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are tender, stirring occasionally. Return meatballs to pan. Add remaining 1/2 tsp salt and corn; return to a simmer. Cook 10 minutes or until meatballs are done.
Ladle in to bowls, top with cheeses, cilantro and tortilla strips.
Decided to follow up one good meal with another. Dinner didn't go quite as smoothly though. It was good and no major issues, that's if you don't count almost burning the house down as an issue. So I tried out a new recipe for Tortilla Meatball Soup which I got from the October 2011 Cooking Light. It was very good & surprisingly quite filling. He only kink occurred with the toasted tortilla strips...it took me 3 tries! Attempt 1- in the oven, no timer necessary this will only take me 3 minutes anyways and them ill take them out....why is the smoke detector going off!?! Agh, those are black. Attempt 2- won't make the same mistake twice, let me just stir this, oh sh!t I did it again! A dark brown. Attempt 3 - fool me once...I'm not walking away from this oven this time around, finally, success, a perfectly toasted tortilla strip. Whew, evidently it's hard getting bak into things! So if you dare....
Tortilla Meatball Soup
2 jalapeño peppers
1 red bell pepper
2 cups frozen corn kernels
4 (6 in) corn tortillas, cut into 1/2 in thick strips
3/4 tsp. salt, divided
6 garlic cloves, minced and divided
1/3 c. Panko
1 lb ground sirloin
1 large egg, lightly beaten
1 chipotle chile, canned in adobe sauce, minced
1 Tbsp olive oil
2 c. Chopped onion
2 c. Cubed red potatoes
1 c. Slices carrot
3 c. Chicken broth
2 c. Water
Monterey and Cheddar cheese
1/2 c. Chopped fresh cilantro
Preheat broiler
Cut jalepenos and bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Arrange corn on baking sheet with peppers. Broil 4-6 minutes or until blackened, turning corn once. Place peppers in a paper bag; fold to seal. Let stand 15 minutes; peel. Mince jalepenos and coarsely chop bell bell pepper. Set aside
Place tortilla strips in a single layer on a baking sheet; lightly coat with cooking spray. Broil for 3 minutes.
Combine 1/4 tsp salt, 1 garlic clove, Panko, and the next 3 ingredients (through chipotle chile) in a large bowl & gently mix until just combined. With moist hands, shape into 24 meatballs (about 2 tbsp each)
Place a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add meatballs to pan; sauté for 8 minutes, turning to brown on all sides. Remove from pan. Add onion, potatoes, and carrots to pan; sauté 5 minutes, stirring occasionally. Add remaining 5 garlic cloves; cook 1 minute stirring constantly. Add peppers, broth, and water; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are tender, stirring occasionally. Return meatballs to pan. Add remaining 1/2 tsp salt and corn; return to a simmer. Cook 10 minutes or until meatballs are done.
Ladle in to bowls, top with cheeses, cilantro and tortilla strips.
Saturday, February 11, 2012
Linguine Carbonara
While I haven't been cooking much a few weeks ago I did prepare a linguine carbonara as provided in Southern Living All Time Favorites. The recipe calls for half-&-half which I did not have, so I substituted with cream which made the dish much richer and creamier to Jon's delight...
1/2 lb bacon, cut into 1 inch pieces
1/4 c. Olive oil
1 medium onion, chopped
1 c. Fresh parsley, chopped
4 oz fontina cheese, cubed
3 oz prosciutto, cut into strips
1 package linguine or spaghetti
4 egg yolks, lightly beaten
3/4 c. Half-&-half, heated
1 tsp salt
Fresh ground pepper to taste
1 c. Freshly grated Parmesan cheese, divided
Cook bacon in a large skillet over med-high heat until crisp. Drain on paper towels. Pour off drippings; add oil and onion to skillet; sauté until onion is tender. Set aside.
Combine parsley, fontina cheese, and prosciutto in a small bowl
Cook linguine in a Dutch oven according to package directions; drain. Return hot linguine to Dutch oven; immediately stir in egg yolks. Add bacon, onion
, parsley mixture, heated half-&-half, salt, pepper and 1/2 c. Parmesan cheese. Cook over low heat until thoroughly heated, stirring constantly; transfer to serving dish. Sprinkle with remaining 1/2 c. Parmesan cheese.
1/2 lb bacon, cut into 1 inch pieces
1/4 c. Olive oil
1 medium onion, chopped
1 c. Fresh parsley, chopped
4 oz fontina cheese, cubed
3 oz prosciutto, cut into strips
1 package linguine or spaghetti
4 egg yolks, lightly beaten
3/4 c. Half-&-half, heated
1 tsp salt
Fresh ground pepper to taste
1 c. Freshly grated Parmesan cheese, divided
Cook bacon in a large skillet over med-high heat until crisp. Drain on paper towels. Pour off drippings; add oil and onion to skillet; sauté until onion is tender. Set aside.
Combine parsley, fontina cheese, and prosciutto in a small bowl
Cook linguine in a Dutch oven according to package directions; drain. Return hot linguine to Dutch oven; immediately stir in egg yolks. Add bacon, onion
, parsley mixture, heated half-&-half, salt, pepper and 1/2 c. Parmesan cheese. Cook over low heat until thoroughly heated, stirring constantly; transfer to serving dish. Sprinkle with remaining 1/2 c. Parmesan cheese.
Thursday, February 9, 2012
My bad...
So, it's been awhile. This was bound to happen, karma for my constant harassment of others for not updating their own blogs as frequently as I wanted. What can I say, I've been busy with work and le me just say, it's hard to write a food blog when you don't have time to cook!
So I'll briefly let you know what's been goin on in life...I work, Jon's busy with high school basketball and we evidently haven't been eating! We did have a super bowl party this past weekend which was a great time. I must say, I bit quite a bit of work in it despite being reassured several times that it wasn't my party and I don't have to do anything for it...such is life! The most exciting aspect of the party was my face turning bright red for the majority of it. No, it wasn't from the booze...evidently I had some sort of allergic reaction to something I ate. Fortunately, Benadryl is a miracle drug!
Not much else, here's hoping I improve at my blogging.
So I'll briefly let you know what's been goin on in life...I work, Jon's busy with high school basketball and we evidently haven't been eating! We did have a super bowl party this past weekend which was a great time. I must say, I bit quite a bit of work in it despite being reassured several times that it wasn't my party and I don't have to do anything for it...such is life! The most exciting aspect of the party was my face turning bright red for the majority of it. No, it wasn't from the booze...evidently I had some sort of allergic reaction to something I ate. Fortunately, Benadryl is a miracle drug!
Not much else, here's hoping I improve at my blogging.
Friday, January 13, 2012
Sunday, January 8, 2012
Procrastination
Sunday night, about 9:30 and I'm already wishing the week were over, that's not good! This week promises to be a long one and I have lots to do but I'm currently lacking motivation. So what better to do than to blog! I'm just really pumped to wake up on Friday morning knowing that I made it.
I'll be working every night this week so I thought I'd make us a good dinner tonight which I decided would be Gumbo because there's nothing like a hot dish on a cold night and its big enough to get a couple of meals out of it. I've made this several times and tonight was no exception, it received two enthusiastic thumbs up from both Jon and I. Dinner was followed with a decadent peanut butter dessert from Marie Claire's in Hamburg. It was delicious. So I'm thinking, if that's how my week is starting...it really can't be that bad, right?
"Big Easy" Gumbo from Southern Living
1/2 c. peanut oil
1/2 c. flour
1 c. chopped sweet onion
1 c. chopped green bell pepper
1 c. chopped celery
2 tsp. Creole seasoning
2 tsp. minced garlic
3 (14 oz.) cans low-sodium chicken broth
4 c. shredded cooked chicken
1/2 lb andouille sausage, cut into 1/4-inch-thick slices
1 1/2 c. frozen black-eyed peas, thawed (I just used canned peas)
1 lb. peeled, large raw shrimp
Heat oil in a large Dutch oven over medium-high heat; gradually whisk in flour, and cook, whisking constantly, 5-7 minutes or until flour is chocolate colored. (careful not to burn)
Reduce heat to medium. Stir in onion and next 4 ingredients, and cook, stirring constantly, 3 minutes.
Gradually stir in chicken broth; add chicken and next 2 ingredients. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 20 minutes.
Add shrimp, and cook 5 minutes or just until shrimp turns pink.
Serve with rice or Hoppin' Johns!
I'll be working every night this week so I thought I'd make us a good dinner tonight which I decided would be Gumbo because there's nothing like a hot dish on a cold night and its big enough to get a couple of meals out of it. I've made this several times and tonight was no exception, it received two enthusiastic thumbs up from both Jon and I. Dinner was followed with a decadent peanut butter dessert from Marie Claire's in Hamburg. It was delicious. So I'm thinking, if that's how my week is starting...it really can't be that bad, right?
"Big Easy" Gumbo from Southern Living
1/2 c. peanut oil
1/2 c. flour
1 c. chopped sweet onion
1 c. chopped green bell pepper
1 c. chopped celery
2 tsp. Creole seasoning
2 tsp. minced garlic
3 (14 oz.) cans low-sodium chicken broth
4 c. shredded cooked chicken
1/2 lb andouille sausage, cut into 1/4-inch-thick slices
1 1/2 c. frozen black-eyed peas, thawed (I just used canned peas)
1 lb. peeled, large raw shrimp
Heat oil in a large Dutch oven over medium-high heat; gradually whisk in flour, and cook, whisking constantly, 5-7 minutes or until flour is chocolate colored. (careful not to burn)
Reduce heat to medium. Stir in onion and next 4 ingredients, and cook, stirring constantly, 3 minutes.
Gradually stir in chicken broth; add chicken and next 2 ingredients. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 20 minutes.
Add shrimp, and cook 5 minutes or just until shrimp turns pink.
Serve with rice or Hoppin' Johns!
Tuesday, January 3, 2012
Happy New Year!!!
Wow, I loved this weekend and I am really wishing it wasn't ending. It started early Friday as I finished up early and lasted until now since I took Tuesday off (one of my better ideas!) We really didn't do much outside of the house, inside I put alot of work in. Lots of cleaning and organizing...a great way to start a new year. We are getting closer to our one year anniversary in our home and I could no longer put off some of the things I wanted to organize when we moved it. The naked eye (or Jon's) may not notice what I've done, but I know, and I guess that's all that matters.
We kept things low key this New Years Eve and stayed in. I worked on a puzzle I recently purchased and cooked us a nice meal. We had Slow-Roasted Lamb Shanks, Garlic Mashed, and Roasted Brussel Sprouts w/bacon. Everything tasted great, but I'm not going to share my recipe for the lamb shanks as I doubt I'd ever use it again. Lamb Shanks are one of my favorite cuts of meat, but I like it to be fall-off-the-bone and despite my 3 and 1/2 hours of cooking, the meat was not falling of the bone! A little disappointing, but still good. Even my pan sauce wasn't great (notice the giant blob on my meat, that's just not right)...better luck next year I guess.
To my amazement and surprise Jon cooked dinner Sunday night. It was actually pretty shocking when he said he was going to prepare us dinner. He cooked the one thing he knows how to....chicken parm, but he mixed it up this time around by turning it into a sandwich. (By this time around I mean this is his second time making it, the last time he cooked us this meal was 3 years ago). He even managed to make a salad, which was excellent! Even sweeter, he delivered my meal to me as I watched tv which is what I always do for him when I'm not making him eat in the kitchen with me. It was a wonderful start to the year!
As my extended weekend winds down, I'm getting ready to prepare dinner for us tonight...homemade mac and cheese from Southern Living and burgers. This Mac and Cheese is pretty good, so that recipe I will share!
Creamy Macaroni and Cheese (Southern Living All-Time Favorites)
1 8 oz. package elbow macaroni
1/4 c. butter
1/4 c. flour
1/4 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground red pepper
1/8 tsp. granulated garlic
1 c. half and half
1 c. milk
1/2 (10 oz) block extra-sharp Cheddar cheese, shredded
1 (10 oz) block sharp Cheddar cheese, shredded & divided
Prepare pasta, drain and set aside
Melt butter in a large skillet over medium-high heat. Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Stir in salt & next 3 ingredients. Gradually whisk in half-and-half and milk; cook whisking constantly, 8 to 10 minutes or until thickened.
Stir in extra-sharp cheddar and half of sharp cheddar until smooth. Remove from heat.
Combine pasta and cheese mixture and pour into 1 lightly greased (8 inch) baking dish or 6 (6 oz. dishes). Sprinkle evenly with remaining sharp Cheddar.
Back at 375 for 20 minutes. (Bake 15 min longer for a crusty top.)
We kept things low key this New Years Eve and stayed in. I worked on a puzzle I recently purchased and cooked us a nice meal. We had Slow-Roasted Lamb Shanks, Garlic Mashed, and Roasted Brussel Sprouts w/bacon. Everything tasted great, but I'm not going to share my recipe for the lamb shanks as I doubt I'd ever use it again. Lamb Shanks are one of my favorite cuts of meat, but I like it to be fall-off-the-bone and despite my 3 and 1/2 hours of cooking, the meat was not falling of the bone! A little disappointing, but still good. Even my pan sauce wasn't great (notice the giant blob on my meat, that's just not right)...better luck next year I guess.
To my amazement and surprise Jon cooked dinner Sunday night. It was actually pretty shocking when he said he was going to prepare us dinner. He cooked the one thing he knows how to....chicken parm, but he mixed it up this time around by turning it into a sandwich. (By this time around I mean this is his second time making it, the last time he cooked us this meal was 3 years ago). He even managed to make a salad, which was excellent! Even sweeter, he delivered my meal to me as I watched tv which is what I always do for him when I'm not making him eat in the kitchen with me. It was a wonderful start to the year!
 |
| Jon's Masterpiece |
As my extended weekend winds down, I'm getting ready to prepare dinner for us tonight...homemade mac and cheese from Southern Living and burgers. This Mac and Cheese is pretty good, so that recipe I will share!
Creamy Macaroni and Cheese (Southern Living All-Time Favorites)
1 8 oz. package elbow macaroni
1/4 c. butter
1/4 c. flour
1/4 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground red pepper
1/8 tsp. granulated garlic
1 c. half and half
1 c. milk
1/2 (10 oz) block extra-sharp Cheddar cheese, shredded
1 (10 oz) block sharp Cheddar cheese, shredded & divided
Prepare pasta, drain and set aside
Melt butter in a large skillet over medium-high heat. Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Stir in salt & next 3 ingredients. Gradually whisk in half-and-half and milk; cook whisking constantly, 8 to 10 minutes or until thickened.
Stir in extra-sharp cheddar and half of sharp cheddar until smooth. Remove from heat.
Combine pasta and cheese mixture and pour into 1 lightly greased (8 inch) baking dish or 6 (6 oz. dishes). Sprinkle evenly with remaining sharp Cheddar.
Back at 375 for 20 minutes. (Bake 15 min longer for a crusty top.)
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