Thursday, February 26, 2009
Well, I hope to get back to cooking after the madness ends...hope everyone has a great weekend ;)
Wednesday, February 18, 2009
Monday, February 16, 2009
Saturday, February 14, 2009
OMG, chad absolutely loved this recipe!! it is the first time i cooked samon this way...we usually bake it with squeezed lemon, red onion & pepper. i found this recipe on chef de cuisine. i also cooked the rice with beef broth instead of using all water...this made the rice tastier & the butter sauce was AMAZING!! i actually made the steak with sweet pepper sauce for myself tonight, but i did taste the samon...i could maybe eat it this way, i will be definitely making this again soon!
~1 lb. fillet of salmon
~1 tbsp. wine worcestershire sauce
~1/2 tsp. onion salt
~1 tsp. fish seasoning
~1 tsp. dry oregano
~2 tbsp. capers
~angel hair pasta or hot cooked rice (i used basmati rice)
white butter sauce:
~3 tbsp. white wine vinegar
~3 tbsp. dry white wine
~2 tbsp. shallots, finely chopped (i omitted)
~1 tbsp. heavy cream (i used fat free half & half)
~8 ounces (1 c.) unsalted butter, cold
~salt; to taste (i omitted)
~ground white pepper; to taste
preheat oven to 450 degrees.
butter a baking dish large enough for the salmon fillet (i used PAM butter cooking spray)
rinse fillet under cold water and pat dry. place the salmon fillet skin side down in the baking dish. season with the white wine worcestershire sauce, onion salt, fish seasoning, and oregano.
bake the salmon for 10 minutes. brown under a hot broiler for an additional 2 to 3 minutes. sprinkle capers over the fish. cook the angel hair pasta in salted boiling water according to the directions on the package. drain the pasta, and toss in butter. or cook rice according to package (i substituted 1/2 the water for beef broth).
divide the salmon fillet into equal portions. arrange each portion on a hot plate over rice or pasta. top with capers and cooking liquid. serve with the white butter sauce.
for the white butter sauce...
in a small heavy pan, boil the vinegar, wine and shallots until all liquid is reduced. add the cream, and re-boil until completely reduced. whisk in the cold butter, a few pieces at the time. the sauce thickens and becomes creamy. note: do not overheat the sauce, as the sauce separates and loses its creamy texture. season to taste with salt and pepper. keep the sauce warm over a pan of warm water. serve as soon as possible.
~2 med. green or red bell peppers; cut into strips (i used one of each)
~1/2 c. chopped onion (1 medium size)
~1 c. chopped seeded tomatoes (2 medium size) i used cherry tomatoes
~2 garlic cloves; minced
~1 lb. beef ribeye steak; cut into 1/2" - 3/4" thick, or 1 lb. beef top sirloin steak, cut into 1/2"-3/4" thick (i used 1 beef tenderloin, butterflied about 3/4" thick)
~1/2 c. low sodium beef broth
~1 tbsp. extra virgin olive oil (evoo)
in a med-large skillet heat oil, add minced garlic + peppers; cook for approx 4 minutes until veggies are crisp/tender. remove veggies from pan with slotted spoon.
season meat with salt + pepper on both sides. place meet in the skillet. (add more evoo if necessary). cook over med-high heat for approx 4 minutes on each side or until desired doneness. transfer the meat to a serving platter, reserving drippings in the skillet. keep warm.
for sauce, carefully add beef broth & oregano to reserved drippings in skillet. bring to a boil. boil gently, uncovered over med heat for 2-3 minutes or until broth is reduced to 1/4 cup; scraping up crusty brown bits in pan. stir in the cooked veggies & tomatoes. heat thru. spoon over meat & hot cooked rice. enjoy!!
~below is the cake before it had been iced!
Thursday, February 12, 2009
i really have to admit that this was the best dinner i have made in a long time!! these were soooo good! i found this on senora espanola's blog, and i am so glad i did! we didnt even have any for leftover's! i served over hot cooked basmati rice. this was even better than the restaurant version...we will be making this again for sure;)
makes 4 servings
~3-4 boneless, skinless chicken breasts (i used 4 thin sliced, approx. 1lb)
~Salt and pepper
~1 c. cornstarch for dredging
~2 eggs, beaten
~1/4 c. canola oil (i used vegetable oil because it was all we had)
cut boneless chicken breasts into chunks. season with salt and pepper. dip chicken in cornstarch and then in egg. fry in a little oil until brown but not cooked through. place in a single layer in a baking dish. mix sauce ingredients (below) together and pour over chicken.
~¾ c. granulated sugar
~4 tbsp. ketchup
~½ c. vinegar
~1 tbsp. soy sauce (i used light soy sauce)
~1 tsp. garlic salt (i used garlic powder)
bake for one hour at 325 degrees. turn chicken every 15 minutes. serve over hot cooked rice, or eat alone...enjoy ;)
Monday, February 9, 2009
makes 6 servings
~1 lb. chicken breasts (i put these in frozen, and shredded before serving)
~3 ½ c. reduced sodium chicken broth (i added a little more approx 4 1/2 c.)
~2 (15oz.) can of northern white beans; rinsed & drained
~1 green bell pepper; chopped
~1 red bell pepper; chopped
~1 large onion; chopped
~2 jalapeno peppers; seeded & chopped
~2 garlic cloves; minced
~2 tsp. cumin
~1/2 tsp. crushed oregano
~1/2 tsp. salt
~shredded Monterrey cheese for garnish (we used Colby & Monterrey blend)
~tortilla chips; crushed if desired (we use tostitos multi-grain, which i highly recommend with everything!!)
~light sour cream
coat slow crock pot with non-stick cooking spray. Place chicken in bottom of crock pot; frozen. Add minced garlic on top of chicken, follow with the chopped onion & then add the rest of the ingredients (minus the cheese,tortilla chips, & sour cream); mix well.
cook on low for 8-10 hours or on high for 4-6 hours. When chicken is cooked thru, shred chicken with fork.
before serving, top with shredded cheese, light sour cream & crushed tortilla chips. Mmmmm, fantastic!!
makes 4 servings
~3 lbs chicken pieces (i usually just use 3-4 boneless skinless breasts)
~1 (2/3 ox) package italian salad dressing mix (i use good seasons)
~4 tablespoons melted butter; divided
~1 small onion chopped
~1 garlic clove chopped (i used 2 cloves)
~1 can cream of chicken soup
~8 oz cream cheese
~1/2 cup chicken broth
coat bottom of crock pot with a non-stick cooking spray. place chicken in crockpot & sprinkle italian seasonings packet over chicken pieces. sprinkle with 2 tablespoons melted butter over top. (i just place the chicken in frozen!)
cook on low for 4-6 hours.
melt the 2 remaining tablespoons of butter in saucepan and saute onion and garlic. add cream of chicken soup, cream cheese, and chicken broth; stir until melted & smooth. add the mixture to the crockpot and cook on low for an additional hour.
Tuesday, February 3, 2009
~4 skinless, boneless chicken breasts, halved crosswise (I just used 4 thin cut)
~1/2 teaspoon sea salt
~1/2 teaspoon freshly ground black pepper
~all-purpose flour, for dredging
~4 tablespoons unsalted butter
~2 tablespoons extra-virgin olive oil
~1/2 cup reduced-sodium chicken broth
~1/3 cup fresh lemon juice (from about 2 lemons)
~1/4 cup drained capers, rinsed
~2 tablespoons chopped fresh flat-leaf parsley
Sprinkle the chicken with the salt and pepper. Dredge the chicken in the flour to coat lightly. In a large saute pan, melt 2 tablespoons of the butter with the 2 tablespoons of oil over medium-high heat.
Add the chicken and cook just until brown, about 3 minutes per side. Using tongs, transfer the chicken to a plate.
Add the broth, lemon juice, and capers to the same pan. Bring the broth mixture to a boil over medium-high heat, scraping up the brown bits from the bottom of the pan for extra flavor.
Return the chicken to the pan and simmer until just cooked through, about 5 minutes (this is also where I added the artichoke hearts as well as thin slices of lemon). Using tongs, transfer the chicken to a platter. Whisk the remaining 2 tablespoons of butter into the sauce. Pour the sauce over the chicken, garnish with the parsley, and serve.
~4 slices of wheat bread
~butter (I used i can't believe it's not butter light)
set oven broiler on high. take bread and place them over foil on a baking sheet. butter the bread and sprinkle a few shakes of garlic powder. sprinkle parmesan cheese all over bread.
place baking sheet in oven under broiler; approx a foot under. close oven door, and watch so they dont burn. it will toast very fast, make sure you watch them! once they brown take out of oven & serve!