Remember that Tomato Chutney recipe from the other day?! Here it is
again…this time, spooned onto sliced beef roast from the Instant Pot. And
it’s so ridic...
Tuesday, July 10, 2012
Sauteed tomatoes, sausage, and okra
Real Simple August 2012
Cook 6 oz thinly sliced andouille sausage, 1/2 lb fresh okra (halved lengthwise), and 2 thinly sliced garlic cloves in olive oil in a large skillet over med heat until sausage is browned and okra is almost tender. Add 1 lb cherry tomatoes and cook until beginning to burst. Sprinkle with copped cilantro and season with salt and pepper.
Cook 6 oz thinly sliced andouille sausage, 1/2 lb fresh okra (halved lengthwise), and 2 thinly sliced garlic cloves in olive oil in a large skillet over med heat until sausage is browned and okra is almost tender. Add 1 lb cherry tomatoes and cook until beginning to burst. Sprinkle with copped cilantro and season with salt and pepper.
Grilling Corn
Pull husks back from corn, but leave them attached at the stem. Remove and discard silks.
Pull husks back up around the corn. Soak the ears in roasting pan or large bowl full of water for 15 minutes. Water will prevent the husks from burning
Grill corn over med heat, turning often, until the kernels are tender and husks are lightly charred, 8 - 10 minutes.
Pull husks back up around the corn. Soak the ears in roasting pan or large bowl full of water for 15 minutes. Water will prevent the husks from burning
Grill corn over med heat, turning often, until the kernels are tender and husks are lightly charred, 8 - 10 minutes.
Pasta with zucchini, tomatoes, bacon, and Feta
Real Simple August 2012
3/4 lb cavatappi or some other short pasta
4 slices bacon
2 medium zucchini halved and thinly sliced
kosher salt and black pepper
1 pint grape tomatoes
4 oz Feta, crumbled (about 3/4 cup)
1/2 cup fresh basil leaves
cook pasta and reserve 1/2 cup cooking water. Drain pasta and return it to the pot
Meanwhile, cook bacon until crisp and break into pieces. Add oil, zucchini, 1/2 tsp salt, 1/4 tsp pepper to the drippings in the skillet and cook tossing occasionally until tender (5 minutes).
Add zucchini, tomatoes, and cooking water to pasta and cook over med heat, tossing, until the tomatoes soften slightly (2 - 3 minutes). Add feta and bacon and toss to combine.
Sprinkle with fresh basil to serve.
3/4 lb cavatappi or some other short pasta
4 slices bacon
2 medium zucchini halved and thinly sliced
kosher salt and black pepper
1 pint grape tomatoes
4 oz Feta, crumbled (about 3/4 cup)
1/2 cup fresh basil leaves
cook pasta and reserve 1/2 cup cooking water. Drain pasta and return it to the pot
Meanwhile, cook bacon until crisp and break into pieces. Add oil, zucchini, 1/2 tsp salt, 1/4 tsp pepper to the drippings in the skillet and cook tossing occasionally until tender (5 minutes).
Add zucchini, tomatoes, and cooking water to pasta and cook over med heat, tossing, until the tomatoes soften slightly (2 - 3 minutes). Add feta and bacon and toss to combine.
Sprinkle with fresh basil to serve.
Chicken Sausage and Peach skewers
Real Simple August 2012
Soak 8 small wooden skewers in water for at least 10 minutes. Heat grill to medium high.
In a large bowl toss 4 fully cooked chicken sausage links cut into 1 inch pieces, 2 peaches pitted and cut into wedges, 8 oz baguette or french bread cut into 1 inch pieces (5 cups) with 2 tb oil, salt and pepper.
Grill the skewers, turning occasionally until sausage heated and bread is toasted.
Soak 8 small wooden skewers in water for at least 10 minutes. Heat grill to medium high.
In a large bowl toss 4 fully cooked chicken sausage links cut into 1 inch pieces, 2 peaches pitted and cut into wedges, 8 oz baguette or french bread cut into 1 inch pieces (5 cups) with 2 tb oil, salt and pepper.
Grill the skewers, turning occasionally until sausage heated and bread is toasted.
Chicken and Pepper Fajitas
Got from Real Simple August 2012
2 Tb olive oil
8 oz chicken cutlets, cut into 2 inch strips
1 tsp ground cumin
kosher salt and black pepper
2 cloves garlic chopped
1 med onion sliced
2 bell peppers sliced
8 six inch flour tortillas warmed
sour cream, salsa, avocado, and lime for serving
heat 1 tb oil over med-high heat. Season chicken with cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Add to skillet with garlic and cook, tossing occasionally, until cooked through - 4 - 6 minutes
heat remaining oil in skillet. Add onions and peppers and toss occasionally until tender 6 - 8 minutes. Add chicken and toss to combine.
Serve with tortillas and toppings
2 Tb olive oil
8 oz chicken cutlets, cut into 2 inch strips
1 tsp ground cumin
kosher salt and black pepper
2 cloves garlic chopped
1 med onion sliced
2 bell peppers sliced
8 six inch flour tortillas warmed
sour cream, salsa, avocado, and lime for serving
heat 1 tb oil over med-high heat. Season chicken with cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Add to skillet with garlic and cook, tossing occasionally, until cooked through - 4 - 6 minutes
heat remaining oil in skillet. Add onions and peppers and toss occasionally until tender 6 - 8 minutes. Add chicken and toss to combine.
Serve with tortillas and toppings
Friday, July 6, 2012
Ribeye Steak
Recipe for how to cook a ribeye in the oven: http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe/index.html
Great video on how to butterfly and roast a chicken
http://www.youtube.com/watch?NR=1&feature=endscreen&v=RavjgmvKMaI
3 1/2 lb bird takes about 30 - 35 minutes in a 500 degree oven
Take out the spine first, then take out the breast bone, wash, pat dry, sprinkle with salt and pepper on both sides (liberally), put in a roasting pan on top of veggies.
3 1/2 lb bird takes about 30 - 35 minutes in a 500 degree oven
Take out the spine first, then take out the breast bone, wash, pat dry, sprinkle with salt and pepper on both sides (liberally), put in a roasting pan on top of veggies.
Monday, July 2, 2012
Watermelon Ideas
Grilled: Cut into 1 inch thick slices and bruck with olive oil, sprinkle with salt. Grill over med-high heat 2 - 3 minutes each side (flesh should look slightly carmelized)
Sauteed with Shrimp: In a large skillet, saute shrimp in olive oil 2 - 4 minutes, until no longer pink. Transfer to a bowl. In the same skillet, cook cubes of watermelon with a little water about 3 minutes until the liquid reduces slightly. remove from heat and pour over shrimp. Add chopped cucumber, feta, and a handful of oregano or basil. Drizzle with olive oil and a squeeze of lemon.
Sauteed with Shrimp: In a large skillet, saute shrimp in olive oil 2 - 4 minutes, until no longer pink. Transfer to a bowl. In the same skillet, cook cubes of watermelon with a little water about 3 minutes until the liquid reduces slightly. remove from heat and pour over shrimp. Add chopped cucumber, feta, and a handful of oregano or basil. Drizzle with olive oil and a squeeze of lemon.
Bacon Pastry Puffs
Roll out a sheet of thawed frozen puff pastry. Spread with ranch dressing, then sprinkle with cooked chopped bacon, shredded cheddar cheese, and green onion. Roll up and cut into quarter inch slices. Back 15 - 20 minutes at 350 or until golden brown.
BHAG, July 2012
BHAG, July 2012
Ranch Marinade
Combine 1/2 cup ranch dressing, 1 Tb honey, and 1 Tb lime juice. Pour over boneless, skinless chicken breasts and let marinate 1 hour; cook on grill.
Can serve in tortillas with shredded cabbage, slices of mango, and cilantro
BHAG - July 2012
Can serve in tortillas with shredded cabbage, slices of mango, and cilantro
BHAG - July 2012
Simple Wine Cooler
Pour a glass of white wine and a splsh of triple sec into a cocktail shaker with ice. Shake, then strain into a glass. Garnish with orange or lemon peel.
BHAG July, 2012
BHAG July, 2012
Bourbon-Sauced Pork Chops
1/2 cup bourbon or apple juice
3 Tb soy sauce
3 Tb brown sugar
2 Tb cider vinegar
2 cloves garlic sliced
1/2 tsp grated fresh ginger
1/4 tsp black pepper
1 Tb cold water
1/2 tsp corn starch
4 1 1/2 inch thick bone in pork chops
For sauce combine first 7 ingredients - bring to boiling, reduce heat. Simmer uncovered about 10 minutes or until reduced to 1/2 cup. Combine water and cornstarch, stir into bourbon mixture. Cook and stir until slightly thickened and bubbly; cook and stir 2 minutes more
Grill chops covered directly over medium heat for 14 - 16 minutes or until internal temp reaches 145 degrees. Turn once halfway through grilling. Brush occasionally with the sauce during last 5 minutes of grillingtime.
Got from BHAG July 2012
3 Tb soy sauce
3 Tb brown sugar
2 Tb cider vinegar
2 cloves garlic sliced
1/2 tsp grated fresh ginger
1/4 tsp black pepper
1 Tb cold water
1/2 tsp corn starch
4 1 1/2 inch thick bone in pork chops
For sauce combine first 7 ingredients - bring to boiling, reduce heat. Simmer uncovered about 10 minutes or until reduced to 1/2 cup. Combine water and cornstarch, stir into bourbon mixture. Cook and stir until slightly thickened and bubbly; cook and stir 2 minutes more
Grill chops covered directly over medium heat for 14 - 16 minutes or until internal temp reaches 145 degrees. Turn once halfway through grilling. Brush occasionally with the sauce during last 5 minutes of grillingtime.
Got from BHAG July 2012
Patchwork Fruit Tart: Fruit Pizza
Nonstick cooking spray
1 8 ouncerefrigerated crescent dough
1/2cuphoney
1/3 cupwater
1/4 cuploosely packed mint or basil leaves
2/3 cupmascarpone or cream cheese, softened
2 tablespoonshoney
3/4cupwhipping cream
6 cupsberries (red and/or golden raspberries, blueberries, blackberries, and halved or sliced small strawberries), not mixed together.
Preheat oven to 375 degrees F. Line a 13x9x2-inch baking pan with heavy foil, extending foil beyond pan edges. Lightly coat foil with nonstick cooking spray. Press dough evenly into bottom of pan. Bake for 12 to 15 minutes, until golden. Cool on a wire rack.
2. Meanwhile, for syrup, in a small saucepan combine the 1/2 cup honey, the water, and mint or basil. Bring to boiling. Simmer, uncovered, for 5 minutes. Remove from heat; let stand to cool. Strain syrup, discarding herbs. Set aside.
3. For cheese layer, in a medium bowl stir together mascarpone and 2 Tbsp. honey. (If using cream cheese, beat until smooth, then beat in honey.) In a chilled mixing bowl beat whipping cream to soft peaks; gradually stir into cheese. Spread cheese layer on crust. Use a knife tip to mark two lengthwise lines and three crosswise lines for form 12 squares.
4. In separate bowls toss berries with about 1 Tbsp. syrup for each cup of berries. Spoon about 1/2 cup berries in each square. Cover and refrigerate at least 2 hours. Drizzle with remaining syrup, if desired.
5. Lifting foil edges, transfer tart from pan to serving platter. Serve immediately or chill up to 4 hours. Tart is best when served the same day it is prepared
Got from Better Homes and Gardens
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