Tangy Chicken Kebabs

September 30, 2008 at 1:53 pm (Uncategorized) (, , )

Tangy Chicken

I went over to DH’s Aunts house for dinner last night and we made chicken shish-kebabs. They were very very good. I’m not so sure about the Romesco Sauce, it sort of grew on me but the marinade for the chicken is a definite keeper, and would also be great on pork. I’ve never had grilled green onions before, they were addicting.

Tangy Chicken Kebabs
Sunset Magazine, July 2007

Ingredients

8 wood or metal skewers
2 lbs boned, skinned chicken breasts cut into 1 1/2 inch cubes
1/2 cup chopped fresh cilantro
4 Tablespoons extra virgin olive oil, divided
2 Tbs fresh lime juice
2 tsp garlic, minced
1 tsp kosher salt
1 tsp smoked Spanish paprika (pimenton)
1/2 tsp freshly ground black pepper
2 bunches green onions, roots ends trimmed.

Note: Smoked Spanish paprika, aka pimenton is available in the spice aisles of many grocery stores.

Directions

  1. If using wood skewers, soak in cold water at least 30 minutes before using. In a large bowl or resealable plastic bag combine chicken, cilantro, 3 Tablespoons olive oil, lime juice, garlic, salt, smoked paprika, and pepper.
  2. Toss to coat, then marinate, chilled 25 minutes.
  3. If desired, make Romesco Sauce.
  4. Preheat a gas or charcoal grill to medium-high. Thread chicken onto skewers, discarding marinade.
  5. Drizzle green onions with remaining 1 Tablespoon olive oil.
  6. Lay skewers on grill (cover if using gas) and cook 4 minutes. Turk skewers over, then lay green onions on grill. Cook 4 minutes until chicken is browned and cooked through and onions are charred in places.
  7. Serve hot, with Romesco Sauce (following) and enjoy!

Romesco Sauce
Sunset Magazine, July 2007

Ingredients

3/4 cup peeled roasted red peppers (canned or fresh)–this is about 3 peppers
1/4 cup whole almonds or hazelnuts, toasted (we used almonds)
1 slice crusty bread, toasted and cut into cubes
1 Tbs sherry vinegar
1 Tbs garlic
1/4 cup olive oil

Note: Smoked Spanish paprika, aka pimenton is available in the spice aisles of many grocery stores.

Directions

  1. Put roasted peppers, nuts, bread, vinegar, remaining 1 tbs garlic, and 1/4 cup olive oil in food processor and whirl until pureeded, sauce will be thick.
  2. Serve with chicken kebabs and enjoy!

I will be enjoying the leftovers today. The sauce was a bit different, maybe it would be better warm or if the garlic was roasted. Not quite sure. But the chicken and onions were delish!

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Brigaderio

September 30, 2008 at 11:52 am (Uncategorized) (, )

Brigaderio

In honor of the premiere of The Amazing Race, MIl and FIL came over for dinner and we wanted to do something special. I searched to see what the first destination was and decided to do a Brazilian theme for fun. These were for dessert, but I totally forgot to serve them. FIl brought dessert, and for some reason I thought that maybe I had asked them to bring dessert and totally forgot about the chocolate in the fridge.

Brigaderio
Adapted from All-Recipes.com.

Ingredients

2 Tablespoons Chocolate Powder (like Nesquick)
1 Tablespoon unsweetened cocoa
1 Tablespoon butter
1 14 oz can sweetened condensed milk
chocolate sprinkles

Directions

  1. In a medium saucepan over medium heat combine chocolate, cocoa, butter, condensed milk.
  2. Cook until thickened, stirring constantly (about 10 minutes).
  3. Remove from heat and let rest until cool enough to handle (I washed the windows, watered the plants, etc.. it took a bit to cool).
  4. Butter/spray hands ans spoon. Form into small balls, roll in chocolate sprinkles.
  5. Chill until ready to serve, then enjoy!

These were good, a bit more of a caramel cube texture than I had anticipated. Traditionally they are served at birthday parties.

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Arroz Branco (Brazilian Style Rice)

September 30, 2008 at 11:35 am (Uncategorized) (, , )

Brazilian Rice

In honor of the premiere of The Amazing Race, MIl and FIL came over for dinner and we wanted to do something special. I searched to see what the first destination was and decided to do a Brazilian theme for fun. We did this with Brazilian BBQ Beef Shish Kabobs.

Arroz Branco (Brazilian Style Rice)
Google… the web site was in Portuguese

Ingredients

1 Tablespoon of oil
1 small chopped onion (it ended up being about 1/4 cup chopped onion)
1 carrot, chopped
1 clove garlic, crushed
1 cup rice
1 can chicken broth, boiling
1 teaspoon salt

Directions

  1. Heat oil in a deep skillet over medium heat. Saute onion and carrot until onions are tender.
  2. Add rice and saute until rice is browned. Note: This took a lot longer than I expected, but I had read that it was important to do this, so I just kept the rice moving.
  3. Add garlic and salt. Saute for about 30 seconds.
  4. Stir in chicken broth. 
  5. Turn down the heat to low. Cover and simmer for 30 minutes, or until rice is cooked and liquid is absorbed. I stirred occasionally so that the rice didn’t stick to the bottom of the pan.
  6. Let the rice rest for about 10 minutes, serve and enjoy!

We enjoyed the rice, and we are still enjoying the leftovers. Another keeper.

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Brazilian BBQ Beef Shish-Kabobs

September 30, 2008 at 11:20 am (Uncategorized) (, , , )

Brazilian Shish Kabobs

In honor of the premiere of The Amazing Race, MIl and FIL came over for dinner and we wanted to do something special. I searched to see what the first destination was and decided to do a Brazilian theme for fun. We served this with Arroz Branco (Brazilian Style Rice).

Brazilian BBQ Beef Shish-Kabobs
Google… the web site was in Portuguese

Ingredients

1 lb of beef tenderloin
2 Tablespoons olive oil
2 Tablespoons lemon juice
2 Tablespoons of chopped onion
2 cloves of garlic, minced
1/2 lb bacon
16 wood skewers
salt and ground pepper

Directions

  1. Cut beef tenderloin into 3/4 inch cubes. Cut bacon into squares.
  2. Marinate in olive oil, lemon juice, onion, garlic, salt, and pepper for 2 hours.
  3. Soak wood skewers in water for 2 hours.
  4. Assemble beef and bacon on skewers, alternating between beef and bacon.
  5. Grill on bbq as usual.
  6. Serve and enjoy!

This recipe is a keeper, for such a simple marinade it was very very good. My FIL is even considering including it for a tailgate (which says quite a bit with his gourmet tastes).

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Pulled Pork

September 30, 2008 at 11:06 am (Uncategorized) (, , )

Pulled Pork

I was in a car accident on the way to work on Wednesday. After DH picked me up and we finished calling the insurance company and taking my car in for weeks of repairs, we knew that an easy brainless dinner was in store for that night. Since it was still early, we decided that we had enough time to put some pulled pork in the crock pot and recover from the day.

Pulled Pork
What’s Cooking boards on thenest.com.

Ingredients

2-4 lbs pork butt roast (or tenderloin)
1 onion, sliced
1-2 cans of root bear or some other cola-ish soda (we have used Dr. Pepper before)
salt
pepper
1 bottle of your favorite bbq sauce (we used KFC Masterpiece Sweet and Tangy in hopes of recreating our favorite Firestone’s “Pig Sandwich” pulled pork)
Buns

Directions

  1. Put pork in the crock put. Add some salt and pepper, put onions on top, and pour soda into the crock pot. Soda should just about cover the pork.
  2. Cook on low for 6-7 hours. The longer and the lower the temperature, the better.
  3. When pork is falling apart, drain the liquid out of the crock pot and shred the pork with two forks on a cutting board.
  4. Put the shredded pork back into the crock pot. Add the bbq sauce and mix well. Let cook on low for another hour.
  5. Serve on toasted buns and enjoy!

One of our favorites. A dinner, that with planning ahead of time, is easy, quick, and doesn’t require much.

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Spanish Rice

September 30, 2008 at 10:50 am (Uncategorized) (, , )

Spanish Rice

We had some friends over for dinner on Saturday night and did steak fajitas and Spanish rice. This is the first time I had made it from scratch, I don’t think that I will be going back.

Spanish Rice
Adapted from allrecipes.com.

Ingredients

2 Tablespoons vegetable oil
1 cup uncooked white rice
1 onion, chopped
1/2 red bell pepper, chopped
2 cups chicken broth (1 can)
1 10 oz can diced tomatoes
2 teaspoons chili powder
3/4 teaspoon ground cumin
1 clove garlic, minced
1 teaspoon salt

Directions

  1. Heat oil in a deep skillet over medium heat. Saute onion and bell pepper until onions are tender.
  2. Add rice and saute until rice is browned. Note: This took a lot longer than I expected, but I had read that it was important to do this, so I just kept the rice moving.
  3. Add garlic, chili powder, cumin, and salt. Saute for about 30 seconds.
  4. Stir in chicken broth and tomatoes. Note: Another recipe I had with a similar rice method had me boil the water first. I think that this may be a good idea since the room temperature water seemed to almost explode with the very hot pan.
  5. Turn down the heat to low. Cover and simmer for 30 minutes, or until rice is cooked and liquid is absorbed. I stirred occasionally so that the rice didn’t stick to the bottom of the pan.
  6. Serve and enjoy!

It was very good, Misha was impressed. I will be making this again.

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Turkey Enchilada Casserole

September 22, 2008 at 9:31 pm (Uncategorized) (, , , )

Turkey Enchilada Casserole

Turkey Enchilada Casserole

Blogging from my aunt’s tonight. She treated me to dinner tonight, I just helped with the assembling. But we have always enjoyed this recipe, so I thought that it would be nice to share.

Turkey Enchilada Casserole
My Aunt, courtesy of an old Sunset magazine.

Ingredients

1.5 lbs ground turkey
1/2 cup chopped onion
1 Tablespoon garlic, minced
2 Tablespoons minced fresh oregano leaves (or 1 Tablespoon dried)
1/2 teaspoon ground cumin
1 29 oz can enchilada sauce, divided
12 corn tortillas (6 in wide)
2 cups reduced-fat jack cheese (we used a Mexican blend)
Chopped fresh Cilantro
sour cream

Directions

  1. Cook ground turkey with onion until the turkey is no longer pink.
  2. Drain any excess fat. Add garlic, oregano, cumin. Cook for 30 seconds.
  3. Stir in 1 cup of the enchilada sauce. Add salt to taste.
  4. Preheat the oven to 425 degrees.
  5. Cut tortillas in half. Arrange a fourth of the halfs evenly over a bottom of a shallow 3-quart casserole, overlapping to fit.
  6. Sprinkle a quarter of the cheese evenly over the tortillas then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spreading at each level.
  7. Repeat to make two more layers of tortillas, cheese, turkey, and sauce.
  8. Top with another layer of tortillas, sauce, then cheese.
  9. Bake uncovered for 18-20 minutes, until cheese is melted and the casserole is hot in the center.
  10. Top with chopped cilantro, serve and enjoy!

Good food, good company, great evening. Complete with Dancing with the Stars.

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Green Goddess Dip

September 22, 2008 at 9:44 am (Uncategorized) (, , )

Green Goddess Dip

We made this for the UCLA tailgate this past Saturday. It was very very good and we are still enjoying the leftovers.

Green Goddess Dip
Inspired by ATC.

Ingredients

1 cup sour cream
3/4 cup mayonnaise
1/4 cup minced fresh parsley
1/4 cup minced green onions
2 Tablespoons minced fresh tarragon
1 Tablespoon fresh lemon juice
1 garlic clove, minced
1 teaspoon dill
1/8 teaspoon salt
1/8 teaspoon pepper

Directions

  1. Mix all in a food processor until smooth.
  2. Transfer to a bowl and refrigerate until the flavors have blended (I let it sit overnight)
  3. Serve with fresh veggies or crackers. Enjoy!

My family loves dill so I added a bit extra. It was very good, but much better after it had sat overnight and the flavors had all blended.

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Raspberry Cheesecake Pudding Shot

September 22, 2008 at 9:44 am (Uncategorized) ()

Raspberry Cheesecake Pudding Shot

Pool parties and tailgates and any other excuse usually include jello shots if we have time to make them. Well, looking up while picking jello flavors brings you to jello pudding. After a quick google I found a few recipes for pudding shots. After perusing them a bit I decided on a mixture that sounded good and was worth a shot.

Raspberry Cheesecake Pudding Shots
Google is my friend.

Ingredients

1 3.5 oz package instant cheesecake pudding mix
3/4 cup milk
1/4 cup vodka
1/2 cup raspberry schnapps (this was hard to find, we found a raspberry liqueur to use at bevmo)
8 oz Cool Whip

Directions

  1. Mix pudding and milk until well blended.
  2. Add vodka and raspberry schnapps.
  3. Fold in the Cool Whip.
  4. Divide into individual servings (about 12).
  5. Freeze for a few hours and then enjoy!

Yum yum yum. We brought these to the tailgate so they were no longer frozen but a puddingy mixture that you needed a spoon for. I look forward to making these again and enjoying them straight out of the freezer.

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Baileys Fruit Dip

September 22, 2008 at 9:36 am (Uncategorized) (, )

Baily's Fruit Dip

I was trying to think of a “healthy diet friendly dessert”. Fruit sounded good, but I felt like it wouldn’t be enough just bringing some fruit over when Misha’s Aunt and Uncle were providing dinner. I remembered this fruit dip from That Girl’s blog.

Baileys Fruit Dip
Paved with Good Intentions.
Ingredients

1 tub coolwhip (regular size)
1 5.9 oz package instant vanilla pudding
1/2 cup milk
1/2 cup Baileys (or more if you want)

Directions

  1. Defrost the coolwhip.
  2. Mix the coolwhip, pudding, and milk.
  3. Add the Baileys and taste to see if it is strong enough. If not add a bit more (I added just a tad).
  4. Mix to combine
  5. Chill until ready to serve.
  6. Serve with strawberries or other fruit, and enjoy! (We did strawberries and peaches, the peaches would have been better had they been more flavorful peaches, but it was good)

This recipe is a keeper, and I have the leftovers in the fridge. I must get more fruit to dip this with. It makes quite a bit, so next time unless it is for a large group I might half it.

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Florentine Turkey Meatloaf

September 22, 2008 at 9:27 am (Uncategorized) (, , )

Meatloaf

Meatloaf

We made this last week, I needed something that I could throw in the oven and not pay attention to for a few since DH and I were helping a friend out.

Florentine Turkey Meatloaf
Adapted from …and a cookie for dessert.

Ingredients

2 pounds ground turkey
1/2 cup ketchup, divided
1/2 cup Italian-seasoned bread crumbs
1/2 cup finely chopped onion
2 eggs (or 1 egg and 2 egg whites), slightly beaten
2 tablespoons grated Parmesan cheese
1/2 teaspoon fennel seed, crushed (optional)
1 package (10 oz) frozen chopped spinach, thawed and well drained
3/4 cup low-fat shredded mozzarella cheese

Directions

  1. Preheat oven to 350 degrees.
  2. Line loaf pan with foil. (I have a “fancy” loaf pan that has two sections and drains the fat out. I line the bottom pan to catch all the fat and keep my pan nice and clean. It was a wedding gift, at first I thought that it was strange, but now I love it!)
  3. Combine ground turkey, 1/4 cup ketchup, bread crumbs, onion, eggs, Parmesan cheese, and fennel seed in medium bowl.
  4. Press half of the turkey mixture into the foil-lined pan.
  5. Press a 1-inch indentation down center of mixture, leaving 1-inch thickness on all sides.
  6. Toss the spinach and mozzarella cheese together. Spoon the mixture into the indentation, mounding it into the center.
  7. Press remaining turkey mixture evenly over top, sealing edges.
  8. Bake 60 minutes (mine took a little longer). Spoon remaining ketchup over meat loaf (I also added a bit of cheese). Bake 15 minutes longer.
  9. Let stand 10 minutes and enjoy!

DH and I liked it, but the spinach/cheese mixture in the middle was dense. I love spinach, but it was almost too much, not in terms of quantity but with how “solid” it was. If anyone has any suggestions for some way to make it lighter or more airy spinach in the middle I would love to hear!

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Corn Souffle

September 16, 2008 at 11:52 am (Uncategorized) (, , , )

Corn Souffle

We made this for a family dinner on Sunday night. I forgot to take a picture when I pulled it out of the oven (we were running out the door). This picture is taken from the little leftover.

Corn Souffle
My mom.

Ingredients

8 oz. shredded cheddar cheese
8 oz. shredded jack cheese Note: I usually use 16 oz of a mixed blend from Costco for the two cheeses.
7 oz. can diced ortega chilies
8 oz. can creamed corn
10 oz. frozen corn
1/2 stick melted butter
2 large eggs, beaten
1/2 cup cornmeal
1 cup low-fat sour cream
salt (to taste)
pepper (to taste)

Directions

  1. Preheat oven to 350 degrees.
  2. Combine everything in a bowl.
  3. Butter/spray 9 x 13 pan. Add mixture to pan
  4. Bake at 350 for 1 hour or until done (browned on top). Sometimes it takes a bit longer than an hour, but every oven is different.
  5. Enjoy!

This recipe is so easy to throw together and I normally have everything on-hand just in case we get asked last minute to some dinner and need to bring something.

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Skillet Braised Tomato Green Beans

September 16, 2008 at 11:30 am (Uncategorized) (, , , )

Skillet Braised Tomato Green Beans

This was also for our nice dinner at home. We made these once before and really enjoyed them. DH normally won’t touch green beans but he will devour these. (He also isn’t a huge fan of tomatoes, try to explain that!) We had this with a bbqed steak and Crashed Potatoes.

Skillet Braised Tomato Green Beans
Not sure where I found this recipe.

Ingredients

olive oil
2 shallots, minced
2 cloves garlic, minced
1 pound green beans, cleaned and trimmed
1 can diced tomatoes (I used one with Italian seasoning cause I was lazy, but usually I add the basil spices on my own)
salt
pepper

Directions

  1. Heat the oil in a 12-inch skillet over medium heat. (I use a skillet that has a lid)
  2. Add the shallot and cook until golden-brown, about 5 minutes.
  3. Add garlic and cook about 30 seconds.
  4. Add diced tomatoes and green beans.
  5. Cover, reduce heat to low and simmer for about 15-20 minutes, stirring occasionally.
  6. Season with salt and pepper and enjoy!

DH and I love these green beans, and they are so easy and quick!

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Crashed Potatoes

September 16, 2008 at 11:30 am (Uncategorized) (, , )

Crashed Potatoes

I was in the mood to cook a nice Saturday night dinner for DH and I. We had grand plans to relax and watch a movie, but ended up having stuff to do around the house and running errands. Dinner was still good though. We had this with a bbqed steak and Skillet Braised Tomato Green Beans.

Crashed Potatoes
Adapted from Pioneer Woman Cooks Crash Hot-Potatoes.

Ingredients

potatoes
olive oil
kosher salt
black pepper
garlic, minced
Italian seasoning

Directions

  1. Bring a pot of salted water to a boil. Add potatoes and cook until fork-tender.
  2. Preheat oven to 450 degrees.
  3. Line a rimmed cookie-sheet with foil (for easy clean-up). Drizzle a cookie-sheet with olive oil. Put cooked potatoes onto cookie sheet.
  4. Using a potato masher, gently press down on each potato twice until slightly mashed.
  5. Drizzle more olive oil on the potatoes.
  6. Sprinkle potatoes with salt, pepper, minced garlic, and Italian seasonings.
  7. Bake at 450 for 20-25 minutes until nice and crisp. Enjoy!

DH and I really enjoyed these and we will be doing them again. The extra-crispy bits of potato on the pan were really really yummy and a great taste of what was to come.

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Paso Robles Wine Tasting

September 12, 2008 at 1:57 pm (Uncategorized) ()

Last weekend DH and I went on a mini-vacation up to our second home, San Luis Obispo, CA.

I thought that I would do a review of a few of the wineries that we visited (along with some of the wines that we tasted). These are all a matter of personal opinion.

Notes: Alissa generally likes whites (sweet) and very smooth reds. Misha likes a variety of reds. All scores are on a scale of 1-5.

Tobin James Cellars
8950 Union Road, Paso Robles, CA (off Highway 46 East)

Wine Alissa Misha Comments
Whites
2006 Sauvignon Blanc
“Sundance”
4 4 A white that Misha likes, very rare.
2007 Chardonnay
“Radiance”
4 none Too sweet for Misha.
2006 Syrah Rose
“Paradise”
3 3-4 It was OK, a bit disappointing.
Reds
2005 Sangiovese
“Primo”
3-4 3-4
2005 Merlot
“Made in the Shade”
2 3
2006 Syrah
“Rock -n- Roll”
3 4
2006 Cabernet Savignon
“Notorious”
3-4 3
2006 Petite Sirah
“Black Magic”
3-4 3
Dessert
2006 Charisma 4 n/a
2006 Late Harvest Zinfandel
“Liquid Love”
4-5 4+ Purchased. A dessert wine that Misha likes is rare.

We have been here before, and it is definitely a fun winery to visit.

Wild Coyote
3775 Adelaida Road, Paso Robles, CA (West of the 101)

Wine Alissa Misha Comments
Reds
2006 Roze of Zinfandel
“White Owl”
3 3
2005 Zinfandel
“Black Hog”
4+ 4+
2005 Merlot
“Black Elk”
4 4
2005 Syrah
“Black Hawk”
3 3
2006 Blend
“House of Reds”
5 5
2007 Zinfandel Port
“Little Fawn”
5 5
2007 Late Harvest Syrah
“Dream Catcher”
5 5 Purchased

This was the best winery of the day, it was simply amazing. Our ratings based off this winery changed for the day. Looking back I would consider them all 5+’s compared to the other wineries. If we had the money we would become members here, and we have never considered a wine membership. I normally don’t like most reds, but I LOVED every glass here.

Justin
11680 Chimney Rock Road, Paso Robles, CA (one of the further out wineries West of the 101)

Wine Alissa Misha Comments
Whites
2007 Sauvignon Blanc 3+ 3
2007 Chardonnay 4 3
Reds
2006 Cabernet Sauvignon 3+ 3+
2006 Syrah 4 4

I have always wanted to go here. We were not able to taste their flagship wine, Obtuse. Justin was a bit disappointing, it was good but way overpriced.

Villa Creek
5995 Peachy Canyon Road, Paso Robles, CA (West of the 101)

Wine Alissa Misha Comments
Reds
2006 Garnacha 3+ 3+
2006 Willow Creek Cuvee 4 3+/4
2005 Willow Creek Cuvee 3 3
2006 Mas De Maha 4 4 Purchased.
Vultures Post 3+ 3+/4

It was a good winery, but since we had already been to Wild Coyote, nothing could top what we had already had.

We also went to Denner Vineyards and Castoro Cellars. Denner was disappointing, I don’t think we liked a single glass. Castoro I only liked my Muscat Canelli (we only tasted 5 wines, it was very crowded). Wild Coyote was definitely the winery of the day. I would even dare to say that it was better than Hunt Cellars (my FIL’s favorite winery). We are going to definitely check them out next year to see how consistent they are.

For when the wine is in, the wit is out. Thomas Becon

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Easy Asian Cole Slaw

September 12, 2008 at 9:59 am (Uncategorized) (, , )

Easy Asian Cole Slaw

This is one of my favorite easy salad recipes. It is great for a pot-luck, or just a salad when you feel like something different. It is so simple to throw together.

Easy Asian Cole Slaw
DH’s Aunt shared this with me.

Ingredients

Dressing
1 cup canola oil
6 Tablespoons rice vinegar
1 Tablespoon sugar
1 teaspoon black pepper
2 Top Ramen “Oriental” seasoning packets

Salad
1 lb Cole Slaw salad (I used a broccoli-slaw)
2 packages Top Ramen noodles

Directions

  1. Break up the Ramen noodles (it works best to break them up in the package).
  2. Mix dressing.
  3. When ready to serve, mix everything and enjoy! Note: Since 1 lb of Cole Slaw is a bit much for DH and I, I just mix individual servings of everything and keep the Slaw, dressing, and noodles separate until ready to serve.

I’m sure there are other ways to dress this salad up, but this is a nice simple recipe (and easy to remember when I am in the grocery store).

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South of the Border Casserole

September 12, 2008 at 9:42 am (Uncategorized) (, , , )

South of the Border Casserole

Another attempt to create a dinner with leftovers. I wasn’t brave enough to freeze any of it, but it seems like it would actually be good for the freezer next time. I doubled the recipe, and it made a TON. It was dinner for a few nights and great lunches for work. DH and I very much enjoyed it. And the best part, only one pan to clean when it was done!!!

South of the Border Casserole
Adapted from A Taste of Home Cooking

Ingredients

1 lb ground turkey
2 Tablespoons olive oil
1 large red bell pepper, chopped
1 large onion, chopped
3 cloves of garlic, minced
28 oz can diced tomatoes
2 Tablespoons of Chili powder
2 Tablespoons of Cumin (I didn’t have quite enough, so I was a bit shy on this)
2 cups sour cream
16 oz. Barilla plus rotini noodles (They are my new healthy pasta alternative)
1 cup shredded cheddar cheese (I used a Mexican blend)
1/4 Cup Cilantro (I omitted)
Salt
Pepper

Directions

  1. In a large skillet, brown ground turkey until no longer pink. Drain fat.
  2. Add the olive oil, peppers, onions, and garlic. Season with salt and pepper. Cook on medium-high heat until softened (about 8-10 minutes).
  3. Add chili powder and cumin, cook for about 30 seconds.
  4. Turn the stove to medium. Add the can of tomatoes.
  5. Add the sour cream. (I didn’t add all of it, I used about 1 1/2 cups and saved the rest to put on top while serving.)
  6. Stir until everything is mixed.
  7. Add pasta and mix it in.
  8. Cover and cook until pasta is al-dente, about 25 minutes, make sure to stir frequently so the pasta doesn’t get stuck to the bottom. (At this point I had a “walking date” with a friend, so I had about 15 minutes of it on medium heat, stirring often, and then I turned it off and removed it from the burner and went for a 30 minute walk. I let it sit while I was gone. When I got home the noodles were perfect, so I just heated it up a bit while we finished the rest of dinner.)
  9. To serve, top with the cheese (and a bit of sour cream) and enjoy!

DH and I very much enjoyed this. We had it with veggies and some sweet corn muffins. It was great as leftovers.

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Apron Giveaway!

September 12, 2008 at 8:42 am (Uncategorized)

Well, being that I’m still new to the What’s Cooking board on the nest I’m still in search of an apron. Recently About a Bit of Everything posted a link to an apron giveaway that Pennies on a Platter is hosting. She also has a link (and a discount code–yay coupons!) for those of us that would like to purchase our own.

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Pork Chops with Garlic-Hoisin Sauce

September 9, 2008 at 4:09 pm (Uncategorized) (, , )

Pork Chops with Garlic-Hoisin Sauce

Most of our dinners revolve around creating leftovers now that DH is back in school. We’ve had good luck with pork chops in a pan sauce, so we decided to try a new recipe.

Pork Chops with Garlic-Hoisin Sauce
Adapted from ATC Family Cookbook

Ingredients

4 pork chops (we used boneless)
Sugar and Salt to Brine
Salt
Pepper
Canola Oil
6 garlic cloves, minced
1 cup low-sodium chicken broth
1/2 cup Hoisin Sauce
3 Tablespoons Red Wine Vinegar

Directions

  1. Brine the pork chops for about an hour (1.5 quarts water, 3 Tablespoons of salt, 3 Tablespoons of sugar).
  2. Rinse and pat the pork chops dry.
  3. Salt and pepper each side of the pork chop.
  4. Heat the oil in a skillet over medium-high heat.
  5. Brown the pork chops on the first side (approx. 3 minutes).
  6. Flip the pork chops over and reduce the heat to medium. Continue cooking until the internal temperature is approx. 135 (takes about 7 minutes).
  7. Transfer the pork chops to a clean plate and tent with foil. Let rest for 10 minutes until the internal temperature is 145 to 150. Reserve the skillet that the pork chops were cooked in to make the pan sauce.
  8. When the pork chops are just about done resting, return the skillet to medium.
  9. Once the skillet is warm, add the garlic and cook until fragrant (about 30 seconds).
  10. Stir in the broth, hoisin sauce, vinegar, and any accumulated pork juice.
  11. Scrape up the brown bits from the bottom of the pan and simmer until thickened (about 7 minutes).
  12. To serve, spoon sauce over the cooked pork chops and enjoy!

We will be doing this recipe again. We doubled it so that we would have leftovers. We discovered that the brineing really makes a difference with cooking pork. Serve with a side of salad, and dinner was complete!

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