Tuesday, December 20, 2011
¾ c. water
½ c. mashed potatoes
warm water & potatoes in microwave until hot, not boiling
¼ c. sugar
¼ c. olive oil
Combine sugar and Oil in mixer add potatoes to oil & sugar
2 c. whole wheat flour,
2 tsp. yeast
Add egg to mixer. After egg is incorporated, add flour and yeast. Mix together. Let sit for 10 minutes. Add 1 tsp. salt to dough.
Add 1 to 1 ½ c. white flour.
Add last little bit of white flour slowly, until dough doesn’t stick to sides of mixing bowl. Divide into half, then in half, then in half. (8 equal balls) Do three rolls out of each ball, rolling into ball shape with palms of hands. Or you can divide dough into half once, roll out into a circle (like a pizza crust), then cut like a pizza into 8 equal slices. Roll up slices starting with the wide end, and pinch small end to roll once rolled up to hold shape. This makes a crescent roll. *Note: you may need to spray dough/hands with cooking spray to keep dough from sticking to everything while you are working with it.
Place rolls in greased 9x13 pan. Let rise until double. Bake in oven at 350 for 15-20 minutes, or until tops are browning.
Friday, October 28, 2011
4 fish filets (I used mahi mahi--any flaky fish will do, but NO salmon)
cabbage, green or red
limes (or lime juice)
black beans, drained & rinsed
Cut up (thinly shred) about a quarter to a third of the cabbage head. Pour 2 or 3 tablespoons of vinegar on the cabbage, then season with salt & pepper and set aside. Peel then dice up entire mango and put in a serving bowl (you're making a mango salsa). Peel then dice up about a cup worth of cucumber and add to the mango. Dice up about a third of the red onion and add to mango salsa. Add 1/4 cup chopped cilantro to mango salsa. Squeeze 2 limes into the mango salsa and mix everything up nicely. The avocado is to garnish the taco, so just chop that up into a bowl of it's own. Season fish with cajun seasoning, spray both sides of fish with cooking spray, and spray your cooking surface (I used our sandwich grill). Cook about 4 minutes each side; depending on the thickness of the filet, maybe a little longer or shorter. Don't overcook fish! It should fall apart pretty easily but still be quite moist.
Put about half a filet in each warm tortilla. Garnish with cabbage, mango salsa, black beans, avocado, and even tomatoes if you want. Enjoy!! (I had to eat mine with a fork--my tortilla wouldn't fold. I suppose you could put less fish in each tortilla and less of the toppings, then it might actually fold up :))
Friday, September 30, 2011
8 oz. pepperoni
2 cups shredded mozzarella cheese
1/2 cup parmesan cheese
1 Tbs. italian seasoning
grated cheddar cheese (optional)
3 1/2 teaspoons yeast
2 cups warm water
2 Tbs. sugar
1/4 cup olive oil
1 Tbs. salt
1 Tbs. dried basil
1 Tbs. dried oregano
1 tsp. garlic powder
1 tsp. onion powder
1/2 cup grated romano or parmesan cheese
1/4 cup grated cheddar cheese
2 cups whole wheat flour
2 1/2 cups white flour
1 egg white, beaten
Combine warm water, yeast, and sugar. Mix well, then let sit for 5 minutes, or until mixture starts to foam. Add olive oil, salt, and spices--mix together. Add whole wheat flour, mix for a minute until well incorporated. Add white flour 1/2 a cup at a time, mixing in between. You may need a little more or a little less flour. Dough should be stiff. Knead for 10 minutes, until smooth and rubbery. Place dough in an oiled bowl, spray dough with PAM olive oil spray, and cover with plastic wrap. Let rise for about an hour, or until dough has risen to twice it's original size.
Preheat oven to 375 degrees. Punch down dough and divide into two equal portions. Roll out dough into a long rectangle (like french bread length). Sprinkle 1 cup mozzarella and 1/4 cup parmesan on each loaf along with 1/2 Tbs. italian seasoning. Then place 4 oz. pepperoni on each rolled out loaf, sprinkle with grated cheddar cheese (just put how ever much you want). Pull long sides together and pinch dough together to seal (make sure all openings are closed up well, or all of your stuffing will ooze out while cooking). Place on oiled cookie sheet, seam-side down. Brush beaten egg white all over loaves. Place in oven and bake for 35-40 minutes, until brown. Let cool a little, then slice and serve with marinara sauce (for dipping).
Monday, August 29, 2011
Sunday, July 31, 2011
3 or 4 oz. whole wheat angel hair pasta
salt & pepper
fresh roma tomatoes
Salt and pepper chicken breast and grill until done. Slice zucchini into 1/2 inch slices, salt & pepper them, and grill until fork goes easily in the middle of slice. Cook pasta according to package directions (usually about 3 minutes in boiling water--don't overcook!). Drain pasta and return to pot. Add about 1 tablespoon Olive Oil & 1 Tablespoon balsamic vinegar, & 1 teaspoon minced garlic. Toss to coat noodles, and place back on burner (turn heat to lowest setting). Cut up chicken, zucchini, & tomatoes into bite-size pieces, then add to pasta. Add 1 to 2 tablespoons parmesan cheese, 3 Tbs. feta cheese, 1 to 2 Tbs. chopped fresh basil. Mix together well, add salt and pepper to taste. Serve immediately.
Serves 1 to 2 people.
Wednesday, July 6, 2011
CHEESE AND EGG BAKE
Wednesday, June 15, 2011
Chicken breast, marinated in Yoshida's for at least an hour, then grilled
Romaine lettuce, chopped
2 Tbs. chopped scallions
1/2 c. grated carrot
One 11 oz. can mandarin oranges
sliced sweet pepper (optional)
slivered almonds (optional)
Dressing--put all the following ingredients in a bowl and whisk together:
1/3 cup rice wine vinegar
1 teaspoon minced garlic (or 1/4 tsp. garlic powder)
1 teaspoon minced ginger (or 1/4 tsp. ginger powder)
2 tablespoons canola OR olive oil
2 tablespoons brown sugar
1 1/2 teaspoons chili-garlic sauce or chili sauce (less or more to desired level of spice)
Monday, May 23, 2011
This cake is soooo moist and delicious! I actually didn't even have the right chocolate (just regular semi-sweet, not dark) and it STILL tasted awesome! I can't wait to try it with the dark chocolate :)
By Chef Tyler Florence
- 2 1/2 cups cake flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 sticks unsalted butter, at room temperature
- 2 cups sugar
- 3 1/2 ounces semisweet or bittersweet dark chocolate, melted and cooled
- 1 teaspoon vanilla extract
- 2 eggs
- 1 1/2 cups cold water
- Chocolate Chip Butter Cream, recipe follows
- Dark chocolate shavings, for decoration
Sunday, April 24, 2011
ITALIAN SAUSAGE SOUP
1 ½ lbs mild Italian sausages, cut into ½ inch slices
2 cloves garlic, minced or pressed
2 large onions, chopped
1 large can (about 28 oz) Italian-style tomatoes
3 cans (14 ½ oz each) regular-strength beef broth
1 ½ cups water
½ tsp dry basil
1 Tbs dry parsley
1 medium-size chopped green pepper
2 medium-size zucchini (1/2” slices)
5 oz (about 3 cups) bow-shaped noodles
Grated Parmesan cheese (optional)
1. In a 5-quart heavy pot, over medium high-heat, cook sausage slices until lightly browned on the outside and no longer pink inside when slashed. Remove from pot with a slotted spoon, drain on paper towels, and set aside. Spoon off and discard all but 3 Tbs. drippings. Add garlic and onion and cook, stirring occasionally, until onions are soft (about 5 minutes).
2. Stir in tomatoes (break up with a spoon) and their liquid; then add sausage slices, broth, water, and basil. Bring to a full rolling boil; cover, reduce heat, and simmer for 20 minutes. Stir in parsley, green pepper, zucchini, and noodles. Cover and simmer, stirring occasionally, until noodles are al dente (10 to 15 minutes). Skim off and discard fat. Pass cheese at the table to spoon over individual servings (optional). Makes 6 servings.
Tuesday, April 12, 2011
2 green bell peppers, chopped
1 lb. bacon
3 Tbs. worcestershire sauce
2/3 cup Ketchup
1 15 oz. can pineapple tidbits, drained (or crushed pineapple)
8-9 cups pork & beans (or 1 3lb., 5oz. can + 1 1lb. 15 oz. can)
1 cup brown sugar
2 Tbs. molasses
1 1/2 Tbs. red vinegar
Cook bacon so that it's easily crumbled. Using a couple Tbs. of leftover bacon grease, saute onion and peppers for 2 or 3 minutes, then add all remaining ingredients except pork & beans. Simmer for a few minutes, then mix with pork & beans in a large bowl. Pour in a greased 9x13 baking dish and bake @ 350 degrees for 1 hour, uncovered. (it might not all fit in the 9x13 dish, especially if you use more beans. I typically cook it in the next size smaller and put the rest in another dish, then put them in the oven together.) Serves 15 or so.
*This feeds a good size crowd, probably 15 or so depending on the appetites...
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
2 tablespoons coarse sea salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
Cider-Vinegar Barbecue Sauce:
1 cup cider vinegar
2/3 cup yellow or brown mustard
1 cup ketchup
2/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon cayenne
1 tablespoon worcestershire sauce
1/2 teaspoon freshly ground black pepper
Pan drippings from the pork
*The sauce smells VERY strongly of vinegar (and this is quite a bit toned down from his original recipe), but don't worry--when mixed with the meat, it all comes together perfectly!
12 hamburger buns
1 recipe Cole Slaw, recipe follows
Pickle spears, for serving
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours (maybe less--don't over cook). An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, worcestershire sauce, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.
When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over (poured it all in with the meat because I like it super juicy!). Stir it all up well so that the pork is coated with the sauce.
To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw (it's a MUST to top with the cole slaw--it totally makes the sandwich!). Serve with pickle spears and the remaining sauce on the side.
1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions (white and green parts), chopped
1 fresh red chile, sliced
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1 tablespoon cider vinegar
1 lemon, juiced
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper
Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.
I also served Mom's recipe for BBQ baked beans with our pork sandwiches.
Friday, March 25, 2011
I'm a big scone lover, and these are amazing!! The recipe is from one of my favorite food network chefs, Tyler Florence. I think the glaze really makes them pop with flavor.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, cold, cut in chunks
- 1 cup heavy cream, plus more for brushing the scones
- 1 cup fresh blueberries
- 1/2 cup freshly squeezed lemon juice
- 2 cups confectioners' sugar, sifted
- 1 lemon, zest finely grated
- 1 tablespoon unsalted butter