Saturday, May 29, 2010
One quick dinner, one slow...both delicious!
Here are two great dinner recipes that I tried this week: the first were amazing Enchiladas Especiales from the amazing chef, Rick Bayless. They are chicken enchiladas smothered in a creamy poblano pepper and spinach sauce and baked until bubbly. Oh so good but takes some time to make the sauce. The second recipe is Salmon with Sweet Chile Sauce from Cooking Light magazine and is ready in 10 minutes. I grilled the salmon 4 minutes on each side and quickly mixed the 4-ingredient sauce together. Just soy sauce, honey, fresh lime juice, and hot chile sauce. Simple! Pair the salmon with rice, noodles, broccoli, or whatever you like. Either meal that you choose to make is sure to become part of your dinner repetoire! (P.S. These are not my own pictures. They are from the websites below.) Happy cooking!
Monday, May 24, 2010
Pasta Fagioli Soup
Pasta Fagioli Soup
Original recipe can be found here: http://www.tasteofhome.com/Recipes/Pasta-Fagioli-Soup
I modified the recipe for a crock pot below...
5 ServingsPrep/Total Time: 30 min.
Ingredients:
1/2 pound Italian chicken or turkey sausage, bulk
1 small onion, chopped
1-1/2 teaspoons canola oil
1 garlic clove, minced
*1 tsp red pepper flakes (I added this because sausage was mild)
2 cups water
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained (I used tomatoes with basil, garlic, and oregano)
1 can (14-1/2 ounces) reduced-sodium chicken broth
3/4 cup uncooked elbow macaroni
1/4 teaspoon pepper
1 cup fresh spinach leaves, cut into strips
5 teaspoons shredded Parmesan cheese
Directions
In a large saucepan, cook sausage, onion, and red pepper flakes over medium heat until no longer pink. Add garlic; saute 1 minute longer.
In crock pot, add cooked sausage, onion and garlic, water, beans, tomatoes, broth, and pepper. Turn on low for 5 hours, or high for a couple hours. The last 30 min, add your spinach.
In small pot, cook macaroni as directed. Add to serving bowls and ladle hot soup over top. I do this because I hate when the pasta soaks up the broth in the fridge... your leftover soup turns into mush with giant macaroni.
Garnish with Parmesan cheese. Yield: 5 servings.
Original recipe can be found here: http://www.tasteofhome.com/Recipes/Pasta-Fagioli-Soup
I modified the recipe for a crock pot below...
5 ServingsPrep/Total Time: 30 min.
Ingredients:
1/2 pound Italian chicken or turkey sausage, bulk
1 small onion, chopped
1-1/2 teaspoons canola oil
1 garlic clove, minced
*1 tsp red pepper flakes (I added this because sausage was mild)
2 cups water
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained (I used tomatoes with basil, garlic, and oregano)
1 can (14-1/2 ounces) reduced-sodium chicken broth
3/4 cup uncooked elbow macaroni
1/4 teaspoon pepper
1 cup fresh spinach leaves, cut into strips
5 teaspoons shredded Parmesan cheese
Directions
In a large saucepan, cook sausage, onion, and red pepper flakes over medium heat until no longer pink. Add garlic; saute 1 minute longer.
In crock pot, add cooked sausage, onion and garlic, water, beans, tomatoes, broth, and pepper. Turn on low for 5 hours, or high for a couple hours. The last 30 min, add your spinach.
In small pot, cook macaroni as directed. Add to serving bowls and ladle hot soup over top. I do this because I hate when the pasta soaks up the broth in the fridge... your leftover soup turns into mush with giant macaroni.
Garnish with Parmesan cheese. Yield: 5 servings.
Spicy Chipotle Grilled Chicken
I had leftover chipotles in adobo and cilantro, so I found this recipe to use with a cut-up chicken. Soooo tasty and just the right amount of heat. It smelled amazing as soon as it hit the hot grill. I definitely recommend that you try this one!
Spicy Chipotle Grilled Chicken from epicurious.com
Ingredients
•1/4 cup canned chipotle chiles in adobo (I used 3 chipotles)
•3 tablespoons olive oil
•2 garlic cloves, pressed
•1/2 onion, coarsely chopped
•2 tablespoons chopped fresh cilantro
•1 tablespoon paprika
•1 teaspoon ground cumin
•1 teaspoon chili powder (I left this out, didn't want the taste of chili powder)
•1 teaspoon salt
•1 3 1/2-pound chicken, cut into 8 pieces
Combine chipotles in adobo, olive oil, and garlic cloves in processor; puree until paste forms. Add chopped onion, chopped cilantro, paprika, ground cumin, chili powder, and salt; process until onion is finely chopped. Transfer 1/4 cup chipotle mixture to small bowl; cover and refrigerate. Arrange chicken pieces in 11x7x2-inch glass baking dish. Spread remaining chipotle mixture all over chicken pieces. Cover and refrigerate overnight. (I started this in the morning, put chicken and marinade in a ziploc, and cooked for dinner.)
Prepare barbecue (medium heat). Grill chicken until cooked through, moving to cooler part of grill as needed to prevent burning and brushing with reserved marinade during last 5 minutes of grilling, about 30 minutes. Transfer chicken to platter and serve.
http://www.epicurious.com/recipes/food/views/Spicy-Chipotle-Grilled-Chicken-235349
Spicy Chipotle Grilled Chicken from epicurious.com
Ingredients
•1/4 cup canned chipotle chiles in adobo (I used 3 chipotles)
•3 tablespoons olive oil
•2 garlic cloves, pressed
•1/2 onion, coarsely chopped
•2 tablespoons chopped fresh cilantro
•1 tablespoon paprika
•1 teaspoon ground cumin
•1 teaspoon salt
•1 3 1/2-pound chicken, cut into 8 pieces
Combine chipotles in adobo, olive oil, and garlic cloves in processor; puree until paste forms. Add chopped onion, chopped cilantro, paprika, ground cumin, chili powder, and salt; process until onion is finely chopped. Transfer 1/4 cup chipotle mixture to small bowl; cover and refrigerate. Arrange chicken pieces in 11x7x2-inch glass baking dish. Spread remaining chipotle mixture all over chicken pieces. Cover and refrigerate overnight. (I started this in the morning, put chicken and marinade in a ziploc, and cooked for dinner.)
Prepare barbecue (medium heat). Grill chicken until cooked through, moving to cooler part of grill as needed to prevent burning and brushing with reserved marinade during last 5 minutes of grilling, about 30 minutes. Transfer chicken to platter and serve.
http://www.epicurious.com/recipes/food/views/Spicy-Chipotle-Grilled-Chicken-235349
Monday, May 17, 2010
Sunday Night Fiesta
There is nothing better than a good, big meal on a Sunday with my little family. On the menu: Chili con Carne, Grilled Corn w/ Cilantro Butter, and Stuffed Jalapenos. Took a while to prepare everything, but all was good and worth it! Tonight, I will use the leftover Chili to make a Tamale Pie.
Chili con Carne - Cooking Light Magazine January 2010
My changes: I halved the recipe, used 1 lb. beef stew meat, 1 28 oz. can peeled, whole tomatoes chopped (no juice), browned the beef, cooked the onions and garlic as directed, but put everything else together in slow-cooker on high for about 4 hours. Mixed in cilantro right at end. Meat would probably be more tender on low for a longer cook time.
A traditional Texas-style chili, this stew packs a smoky punch from mildly spicy poblanos and a hot chipotle chile. Rinsing the chipotle mellows the heat; skip that step for more fire.
Yield: 10 servings (serving size: about 1 cup chili and about 2 teaspoons cheese)
Ingredients
8 poblano chiles
3 pounds boneless chuck roast, trimmed and cut into 1/2-inch cubes
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons all-purpose flour
2 tablespoons olive oil, divided
3 cups chopped onion
4 garlic cloves, minced
3 cups peeled seeded chopped plum tomato (about 10 medium)
1 tablespoon dried oregano
1 tablespoon ground cumin
1 chipotle chile, canned in adobo sauce
3 tablespoons chopped fresh cilantro
6 tablespoons shredded reduced-fat cheddar cheese
Preparation
1. Preheat broiler.
2. Place poblanos on a foil-lined baking sheet; broil 8 minutes or until charred, turning after 6 minutes. Place poblanos in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut chiles into 1-inch pieces.
3. Sprinkle beef with salt and black pepper; dredge in flour. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add half of beef to pan; sauté for 5 minutes, turning to brown on all sides. Remove from pan. Repeat procedure with remaining oil and beef.
4. Reduce heat to medium. Add onion to pan; cook 12 minutes, stirring occasionally. Add garlic; cook 3 minutes, stirring frequently. Return beef to pan. Stir in tomato, oregano, and cumin; bring to a simmer. Cover and cook 1 hour, stirring occasionally. Stir in poblanos; simmer for 45 minutes or until beef is tender, stirring occasionally. Rinse, seed, and chop chipotle. Stir in chipotle and cilantro. Sprinkle with cheese.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1949759
Grilled Corn-on-the-Cob w/ Cilantro Butter - Marthastewart.com
I used lemon zest/juice...I think lime would be a lot better like the recipe calls for.
Soak corn for 1 hour in husk
Grilled for 20 min turning every 5 min
Serve with butter, salt, pepper.. or try this butter for something different...
2 tablespoons unsalted butter, room temperature
1 tablespoons coarsely chopped cilantro
1/4 teaspoon grated zest of lime
3/4 teaspoon freshly squeezed lime juice
1/8 teaspoon chili powder
http://www.marthastewart.com/recipe/corn-on-the-cob-with-cilantro-lime-butter
Stuffed Jalapenos -Everyday Food June 2010
Easy and so so good!!
Preheat oven to 450 degrees. In a small bowl, mix together 4 ounces cream cheese, room temperature, and 1/2 cup grated sharp cheddar cheese. Season with course salt and ground pepper. Halve and seed 6 large jalapenos. With a small spoon, fill each jalapeno with about 1 tablespoon cheese mixture. Place peppers on a parchment paper (or foil) lined baking sheet and cook until cheese is browned and bubbling, about 10 minutes, rotating sheet about half-way through.
Family
Chili con Carne
Grilled corn on the cob w/ Cilantro Butter
Stuffed Jalapenos
Chili con Carne - Cooking Light Magazine January 2010
My changes: I halved the recipe, used 1 lb. beef stew meat, 1 28 oz. can peeled, whole tomatoes chopped (no juice), browned the beef, cooked the onions and garlic as directed, but put everything else together in slow-cooker on high for about 4 hours. Mixed in cilantro right at end. Meat would probably be more tender on low for a longer cook time.
A traditional Texas-style chili, this stew packs a smoky punch from mildly spicy poblanos and a hot chipotle chile. Rinsing the chipotle mellows the heat; skip that step for more fire.
Yield: 10 servings (serving size: about 1 cup chili and about 2 teaspoons cheese)
Ingredients
8 poblano chiles
3 pounds boneless chuck roast, trimmed and cut into 1/2-inch cubes
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons all-purpose flour
2 tablespoons olive oil, divided
3 cups chopped onion
4 garlic cloves, minced
3 cups peeled seeded chopped plum tomato (about 10 medium)
1 tablespoon dried oregano
1 tablespoon ground cumin
1 chipotle chile, canned in adobo sauce
3 tablespoons chopped fresh cilantro
6 tablespoons shredded reduced-fat cheddar cheese
Preparation
1. Preheat broiler.
2. Place poblanos on a foil-lined baking sheet; broil 8 minutes or until charred, turning after 6 minutes. Place poblanos in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut chiles into 1-inch pieces.
3. Sprinkle beef with salt and black pepper; dredge in flour. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add half of beef to pan; sauté for 5 minutes, turning to brown on all sides. Remove from pan. Repeat procedure with remaining oil and beef.
4. Reduce heat to medium. Add onion to pan; cook 12 minutes, stirring occasionally. Add garlic; cook 3 minutes, stirring frequently. Return beef to pan. Stir in tomato, oregano, and cumin; bring to a simmer. Cover and cook 1 hour, stirring occasionally. Stir in poblanos; simmer for 45 minutes or until beef is tender, stirring occasionally. Rinse, seed, and chop chipotle. Stir in chipotle and cilantro. Sprinkle with cheese.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1949759
Grilled Corn-on-the-Cob w/ Cilantro Butter - Marthastewart.com
I used lemon zest/juice...I think lime would be a lot better like the recipe calls for.
Soak corn for 1 hour in husk
Grilled for 20 min turning every 5 min
Serve with butter, salt, pepper.. or try this butter for something different...
2 tablespoons unsalted butter, room temperature
1 tablespoons coarsely chopped cilantro
1/4 teaspoon grated zest of lime
3/4 teaspoon freshly squeezed lime juice
1/8 teaspoon chili powder
http://www.marthastewart.com/recipe/corn-on-the-cob-with-cilantro-lime-butter
Stuffed Jalapenos -Everyday Food June 2010
Easy and so so good!!
Preheat oven to 450 degrees. In a small bowl, mix together 4 ounces cream cheese, room temperature, and 1/2 cup grated sharp cheddar cheese. Season with course salt and ground pepper. Halve and seed 6 large jalapenos. With a small spoon, fill each jalapeno with about 1 tablespoon cheese mixture. Place peppers on a parchment paper (or foil) lined baking sheet and cook until cheese is browned and bubbling, about 10 minutes, rotating sheet about half-way through.
Sunday, May 16, 2010
Chicago-Style Deep Dish Pizza!!
I feel like I've discovered the ultimate secret recipe. It had to be criminal how the people at Cooking Light got this recipe. When I took a bite of the Chicago-style deep dish pizza I made on Friday night I could've started crying...it was that good! The BEST pizza I have ever made. Dare I say the best pizza in Tulsa?! (Maybe, but Gina and Guiseppe's in Jenks is pretty good and the owners are from Chicago!) It took me 1 hour from start to oven. Not too bad for making the dough and sauce, slicing mushrooms, and sauteing the sausage. The recipe tells you to refrigerate the dough for 24 hours and take out for 1 hour but I skipped that step and it turned out just fine. When I want pizza I can't wait 24 hours! My favorite toppings are sausage and mushroom, but you could certainly substitute with whatever you desire. The recipe tells you to use a 9x13 pan, but I used two 9" cake pans. I baked it for 30 min. Here's the best part...I have a frozen pizza waiting for me to bake this week. Can't wait!!
This Chicago-style classic features pepperoni, America's favorite pizza topping.
Yield: 6 servings (serving size: 1 rectangle) (Yeah right, I say 4 servings)
Ingredients
1 cup warm water (100° to 110°), divided
12 ounces bread flour (about 2 1/2 cups) (I think the difference between this and all-purpose flour is important, so I bought bread flour. But it may not be necessary. Who knows.)
1 package dry yeast (about 2 1/4 teaspoons)
4 teaspoons olive oil
1/2 teaspoon kosher salt
Cooking spray (used just a bit of butter!)
1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese, divided (Used the ball of cheese (not fresh) and sliced it)
1 1/2 cups Basic Pizza Sauce (recipe below- Very important part of this recipe!!)
2 ounces pepperoni slices (I used bulk chicken sausage and sliced mushrooms, so whatever!)
2 tablespoons grated Parmigiano-Reggiano cheese (use the cheap shaker kind)
Preparation
1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, oil, and salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate for 24 hours.
2. Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Roll dough out to a 14 x 11–inch rectangle on a lightly floured surface. Press dough into bottom and partially up sides of a 13 x 9–inch metal baking pan coated with cooking spray. Cover dough loosely with plastic wrap.
3. Place a baking sheet in oven on bottom rack. Preheat oven to 450°.
4. Arrange 3/4 cup mozzarella evenly over dough; top with Basic Pizza Sauce, pepperoni, Parmigiano-Reggiano, and remaining 1/2 cup mozzarella. Place pan on baking sheet in oven; bake at 450° for 25 minutes or until crust is golden. Cut pizza into 6 rectangles.
Basic Pizza Sauce
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1981743
Yield: 3 cups
Ingredients
2 tablespoons extra-virgin olive oil
5 garlic cloves, minced
1 (28-ounce) can San Marzano tomatoes (I used generic whole, peeled tomatoes but the flavor wasn't the best, so this type might taste better. Quadruple the price I think, ouch.)
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
Preparation
1. Heat oil in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Remove tomatoes from can using a slotted spoon, reserving juices. Crush tomatoes. Stir tomatoes, juices, salt, and oregano into garlic mixture; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally.
Pepperoni Deep-Dish Pizza
from Cooking Light May 2010
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1981744This Chicago-style classic features pepperoni, America's favorite pizza topping.
Yield: 6 servings (serving size: 1 rectangle) (Yeah right, I say 4 servings)
Ingredients
1 cup warm water (100° to 110°), divided
12 ounces bread flour (about 2 1/2 cups) (I think the difference between this and all-purpose flour is important, so I bought bread flour. But it may not be necessary. Who knows.)
1 package dry yeast (about 2 1/4 teaspoons)
4 teaspoons olive oil
1/2 teaspoon kosher salt
Cooking spray (used just a bit of butter!)
1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese, divided (Used the ball of cheese (not fresh) and sliced it)
1 1/2 cups Basic Pizza Sauce (recipe below- Very important part of this recipe!!)
2 ounces pepperoni slices (I used bulk chicken sausage and sliced mushrooms, so whatever!)
2 tablespoons grated Parmigiano-Reggiano cheese (use the cheap shaker kind)
Preparation
1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, oil, and salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate for 24 hours.
2. Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Roll dough out to a 14 x 11–inch rectangle on a lightly floured surface. Press dough into bottom and partially up sides of a 13 x 9–inch metal baking pan coated with cooking spray. Cover dough loosely with plastic wrap.
3. Place a baking sheet in oven on bottom rack. Preheat oven to 450°.
4. Arrange 3/4 cup mozzarella evenly over dough; top with Basic Pizza Sauce, pepperoni, Parmigiano-Reggiano, and remaining 1/2 cup mozzarella. Place pan on baking sheet in oven; bake at 450° for 25 minutes or until crust is golden. Cut pizza into 6 rectangles.
Basic Pizza Sauce
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1981743
Yield: 3 cups
Ingredients
2 tablespoons extra-virgin olive oil
5 garlic cloves, minced
1 (28-ounce) can San Marzano tomatoes (I used generic whole, peeled tomatoes but the flavor wasn't the best, so this type might taste better. Quadruple the price I think, ouch.)
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
Preparation
1. Heat oil in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Remove tomatoes from can using a slotted spoon, reserving juices. Crush tomatoes. Stir tomatoes, juices, salt, and oregano into garlic mixture; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally.
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