No Slivers Here

June 30, 2008

Emeril’s Fish Provencal

Filed under: Fish, Main Dish — Tags: — bettylou79 @ 6:54 pm

It is still blazing hot here in the Pacific Northwest so we are still on the barbecuing kick. This was my first time cooking fish in packets. I remember cooking meals in packets on the fire as a Girl Scout but we didn’t cook things long enough so the ingredients were a bit underdone and crunchy (potatoes).

If I do make this again I will cook the packets for a bit shorter than I did this time. I was weary of the fish being done (we’ve had problems in the past) so I cooked it for a few minutes longer (bad plan, it turned out almost rubbery). I used cod in this recipe which also might account for the slight rubberyness of the fish. It looks and smells delicious though! I also will slice the zucchini into larger pieces next time.

Emeril’s Fish Provencal

source: Everyday Food

Ingredients

Serves 4

  • 2 teaspoons finely grated lemon zest
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon red-pepper flakes
  • 1/4 teaspoon anise seed, crushed
  • Coarse salt and ground pepper
  • 1 small sweet onion, such as Vidalia, thinly sliced crosswise
  • 6 small zucchini, thinly sliced
  • 4 haddock, cod, or striped bass fillets (6 ounces each)
  • 1 large tomato, seeded and chopped
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil

Directions

  1. Heat grill to medium. In a small bowl, combine lemon zest, Italian seasoning, red-pepper flakes, anise seed, 3/4 teaspoon salt, and teaspoon pepper. Set spice mixture aside.
  2. Place four 14-inch squares of heavy-duty aluminum foil on a work surface. Dividing evenly, place onion on one half of each square (leaving a 2-inch border), followed by the zucchini; season with salt and pepper. Top with fish; sprinkle with spice mixture. Top with tomato; drizzle with oil. Fold foil over ingredients; crimp edges to seal.
  3. Place packets on grill. Cover and grill until fish is just cooked through, 10 to 12 minutes. Remove packets from grill; open carefully (hot steam will escape), and transfer fish Provencal to serving plates.

June 29, 2008

Passion Fruit Iced Tea Lemonade

Filed under: Drinks — Tags: — bettylou79 @ 2:28 pm

Yummy! This is my new favorite drink from Starbucks after I discovered how many calories are in the Mocha Frappacino. I won’t spoil it for you! I really surprised myself when I liked this drink. I’m really not a tea fan and definitely not an iced tea fan. I was up at my mom’s house a few weeks ago and found a stash of Tazo Tea. I took a few bags of the Passion Fruit Tea and figured I would put it to good use sooner or later. Well, today was the day! I was also really excited to use my cocktail shaker too. We won’t talk about how long we’ve had it and how many times we’ve used it!

This recipe really didn’t take too long to find at all. The gal who posted the recipe on the site claims to be a Starbuck’s barista. After making this drink, I believe her!!

Passion Fruit Iced Tea Lemonade (ala Starbucks)

I found the recipe here.

Here is what I did:

Ingredients:

2 cups strong Passion Tazo Tea

2 cups lemonade (I used pink lemonade)

1/2 cup simple syrup

Process

Let 2 cups of tea steep for about 4 or 5 minutes (you want it strong)

Allow tea to cool to room temperature or place in refrigerator to cool it off faster

Pour 1 cup tea, 1 cup lemonade, 1 cup ice and 4 TB simple syrup (3 TB for tall, 4 TB for grande, 6 for venti) into cocktail shaker. Shake well.

Strain into glass with ice.

Serves 2

Tex-Mex Turkey Burgers

Filed under: Main Dish, Turkey — Tags: , — bettylou79 @ 2:07 pm

Thankfully it has been blazing hot around here in the Pacific Northwest. The only reason I say thankfully is because we were starting to doubt that the sun would ever come back. It was hot for a few days in May and then we were back to rain and cold! So of course when it is nice and hot, no one wants to stand over the hot stove. Fire up the barbecue!! I saw this recipe in my July/August edition of Everyday Food and decided that I could put the ground turkey in my freezer to some good use!

The recipe recommends pairing the burgers with a zucchini salad but my grocery store was out of zucchini and I didn’t want to go on a hunt. I’m sure the salad would be good with the burgers. We decided to cheat and use the frozen fries we had in the freezer.

These burgers were delicious and we will be eating the leftovers tonight.

Tex-Mex Turkey Burgers with Zucchini Salad

source: Everyday Food

Ingredients

Serves 4

  • 2 tablespoons vegetable oil, such as safflower, plus more for grates
  • 3 medium zucchini or yellow squash, halved lengthwise and thinly sliced crosswise
  • 1/2 medium red onion, finely chopped
  • 3 tablespoons fresh lime juice
  • Coarse salt and ground pepper
  • 1 1/2 pounds ground turkey (93 percent lean)
  • 2 teaspoons chili powder
  • 4 ounces pepper Jack cheese, thinly sliced
  • 4 thick slices country bread, halved
  • 1 avocado, halved, pitted, peeled, and thinly sliced
  • Store-bought salsa, for topping (optional)

Directions

  1. Heat grill to medium-high; lightly oil grates. In a medium bowl, combine zucchini, onion, lime juice, and oil; season with salt and pepper. Let zucchini salad marinate at room temperature, 15 minutes (or refrigerate, up to 1 day).
  2. Form turkey into 4 patties (4 inches each). Using thumb, make an indentation in center to prevent burgers from rounding on top. Sprinkle with chili powder; season with salt and pepper. Cover and grill until an instant-read thermometer inserted in center of a burger reads 155 degrees, 4 to 5 minutes per side.
  3. Top burgers with cheese. Cover and continue to grill until cheese has melted and internal temperature reaches 165, 2 to 4 minutes more. Meanwhile, grill bread until lightly charred. Place each burger on a piece of bread; top with avocado slices, salsa, if using, and remaining bread. Serve burgers with zucchini salad.

June 27, 2008

Peanut Butter Cookies

Filed under: Cookies, Dessert — Tags: , — bettylou79 @ 3:00 pm

A few nights ago Nate and I had just turned out the light to go to sleep and I told him that peanut butter cookies sounded really good. Strangely enough he said he wanted some too! Then he told me he could smell them. I could too! So of course I had to make some the next day. These turned out delicious but they definitely didn’t make as many as the recipe said it would.

I found this recipe in my Joy of Cooking cookbook that my sister in law gave to me. She spoils me!

The recipe can be found here (who know they were online?) or right down below.

PEANUT BUTTER COOKIES

About sixty 1 1⁄2-inch cookies
For those who dote on peanut butter cookies, try these rich and crumbly ones. This is another JOY classic.
Preheat the oven to 375°F. Grease or line 2 cookie sheets.
Whisk together:
1 1⁄2 cups all-purpose flour
1⁄2 teaspoon baking soda

Beat in a large bowl until well blended:
1⁄3 cup (5 1⁄3 tablespoons) unsalted butter, softened
1⁄2 cup sugar
1⁄2 cup packed brown sugar

Beat in:
1 large egg
1 cup peanut butter (smooth or chunky)
1⁄2 teaspoon vanilla

Stir in the flour mixture until blended. Shape into 1-inch balls and arrange about 2 inches apart on the cookie sheets. Press flat with a fork, as shown on 766. Bake, 1 sheet at a time, about 10 to 12 minutes. Let stand briefly, then remove to a rack to cool.

June 26, 2008

Classic Sour Cream Coffee Cake

Filed under: Breakfast, Dessert, Holiday — Tags: , — bettylou79 @ 8:21 am

My husband had been asking for and craving Coffee Cake for months when I finally made this. My sister in law gave me a new cookbook for Christmas, Betty Crocker:Baking for Today. After I drooled over all of the pages I settled on this recipe to be the first that I tried. I first made this in January and have made it again too. This is definitely a recipe to make for company or one that you can take into the office.

Classic Sour Cream Coffee Cake

source: Betty Crocker: Baking for Today

Filling
1/2 cup packed brown sugar
1/2 cup chopped pecans
1 1/2 teaspoons ground cinnamon
Coffee Cake
3 cups Gold Medal® all-purpose or whole wheat flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup butter or margarine, softened
1 1/2 teaspoons vanilla
3 eggs
1 1/2 cups sour cream
Light Brown Glaze
1/4 cup butter or margarine
2 cups powdered sugar
1 teaspoon vanilla
1 to 2 tablespoons milk

1. Heat oven to 350ºF. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.
2. In small bowl, mix all Filling ingredients; set aside.
3. In medium bowl, mix flour, baking powder, baking soda and salt; set aside. In large bowl, beat granulated sugar, 3/4 cup butter, 1 1/2 teaspoons vanilla and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
4. Spread 1/3 of the batter (about 2 cups) in pan; sprinkle with 1/3 of the Filling (about 6 tablespoons). Repeat twice.
5. Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.
6. Meanwhile, in 1 1/2-quart saucepan, heat 1/4 cup butter over medium heat until very light brown; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Stir in milk, 1 tablespoon at a time, until glaze is smooth and thin enough to drizzle. Drizzle cake with glaze.

Mocha-Chip Meringues

Filed under: Cookies, Dessert, Uncategorized — Tags: — bettylou79 @ 8:10 am

I found this recipe in my Everyday Food magazine in January (anyone seeing a trend here?). It was a nice change from all the heavy rich desserts that show up around the holidays. I made a batch of these and took half of them into work. Everyone made fast work of them in the staff lounge! You know teachers and anything sweet!

Mocha-Chip Meringues

source: Everyday Food

Ingredients

Makes 48

  • 3/4 cup sugar
  • 1 tablespoon cornstarch
  • 3 large egg whites, room temperature
  • 1/4 teaspoon salt
  • 1 teaspoon instant espresso powder
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 cup semisweet chocolate chips

Directions

  1. Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In a small bowl, whisk together sugar and cornstarch; set aside.
  2. In a large bowl, using an electric mixer, beat egg whites and salt on medium speed until frothy. Beating constantly, add sugar mixture 1 tablespoon at a time; beat until stiff, glossy peaks form, 6 to 8 minutes total (scrape down the bowl halfway through). Add espresso powder and cocoa; beat until well blended. With a rubber spatula, fold in chocolate chips.
  3. Drop batter by level tablespoons onto prepared baking sheets, about 1 inch apart. Bake until crisp, about 40 minutes, rotating sheets halfway through. Cool completely on sheets, about 20 minutes.

Whole Baked Chicken with Spice Rub

Filed under: Uncategorized — bettylou79 @ 8:02 am

I made this spice rub about 4 months ago and we continue to enjoy it. We have tried it on fish (salmon), steak, chicken and even in turkey burgers (the best). The rub recipe makes a lot and is great to share with someone or would even work great as gifts for those chefs in your life!

The chicken awaiting its fate!

All Purpose Spice Rub

source: Everyday Food

Ingredients

Makes 1 1/4 cups (enough to season 5 to 10 pounds of meat, poultry, or seafood)

  • 1/3 cup coarse salt
  • 1/4 cup packed light-brown sugar
  • 1/4 cup paprika
  • 2 tablespoons ground black pepper
  • 2 tablespoons dried oregano
  • 2 tablespoons dried thyme leaves
  • 1 tablespoon cayenne pepper (optional)

Directions

  1. In a small bowl, combine all the ingredients, using your hands to break up the sugar. Store in an airtight container, away from heat and light, up to 6 months.

Pork Fried Rice

Filed under: Uncategorized — bettylou79 @ 7:51 am

When I first made this for my husband I couldn’t believe how he gobbled it up. I grew up having this meal after holidays such as Christmas and Easter. We always had ham on those holidays but there was always leftovers. My grandma would make this with the leftovers. So now when we go to my Mom’s house for any of those holidays and ham is served I’m always begging for leftovers! This really is quite an easy meal to throw together.

Pork Fried Rice

source: my grandma

Ingredients:

1 cup ham (cut up into bite size pieces)

1 TB oil

1 cup rice

2 eggs

1/2 cup frozen peas

2 TB soy sauce (or more to taste)

2 scallions (sliced)

Bring 2 cups of water to a boil. Add rice and simmer, covered for 20 minutes.

Meanwhile brown up ham in large frying pan with oil on medium heat.

Beat 2 eggs in a small bowl.

Push ham aside in frying pan and add eggs and scramble. Turn heat to low.

Slowly work ham pieces into egg mixture.

Turn off heat to the egg ham mixture.

Boil peas as directed on package.

Drain peas.

Pour rice over egg ham mixture. Add peas. Sprinkle soy sauce over mixture. You may need to add more, just keep stirring. Garnish with sliced scallions.

Spaghetti Squash with Turkey Meatballs

Filed under: Main Dish, Pasta, Vegetables — Tags: , — bettylou79 @ 1:04 am

This is my “wow the company” meal. I served this to my in-laws the first time I cooked for them, scary! They thought the meatballs and sauce was from Costco! We’ll get to Costco in a minute.

If you have never had Spaghetti Squash I highly recommend it. It takes some time for your mouth and brain to get used to the texture and the name. That is what my husband says! The squash takes some time to cut into, like many squash but, it turns out delicious! The recipe tells you how to make your own tomato sauce, but I cheat and put in a jar of my favorite pasta sauce and then a small can of tomato sauce if necessary. If you are feeling adventurous, then go ahead and make the sauce as the recipe calls for!

The bread in the picture is Costco’s garlic bread! Yummy! Let me tell you, it is torture to drive home with that stuff in your car, especially when it is fresh from the bakery! Ahh!!! I strongly advise you to check out Costco, if you have one near you!

Spaghetti Squash with Turkey Meatballs

source Martha Stewart Show

Ingredients

Serves 4

  • FOR THE SPAGHETTI SQUASH
  • 2 spaghetti squashes (about 2 pounds each), halved lengthwise and seeds removed
  • 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground black pepper
  • FOR THE SAUCE
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • 2 cans (28 ounces each) crushed tomatoes with basil
  • 1 teaspoon dried oregano
  • Coarse salt and freshly ground black pepper
  • FOR THE MEATBALLS
  • 1/2 cup fresh breadcrumbs
  • 1/2 cup grated Parmesan-Reggiano cheese, plus more for serving (optional)
  • 1/4 cup chopped fresh parsley
  • 1 large clove garlic, finely chopped
  • 1/4 cup milk
  • 1 pound ground turkey
  • 1 large egg
  • 3/4 teaspoon coarse salt
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil

Directions

  1. To prepare the spaghetti, preheat oven to 400 degrees. Drizzle cut sides of squashes with oil; season with salt and pepper. Place cut sides up on a baking sheet. Bake until soft to the touch, 1 to 1 1/4 hours.
  2. To prepare the sauce, heat the oil in a saucepan over medium-high heat. Add the garlic and cook, stirring with a wooden spoon, for 1 minute. Add the tomato paste and cook, stirring, for an additional minute. Stir in the tomatoes and oregano; season with salt and pepper. Bring to a boil, and reduce to a simmer. Cook, stirring occasionally, until thickened, about 20 minutes. Keep warm over low heat.
  3. Prepare the meatballs. In a medium bowl, stir together the breadcrumbs, Parmesan, parsley, and garlic with a wooden spoon until combined. Add the milk, and stir until incorporated. Add the turkey, egg, salt, and pepper, and mix with your hands until well combined. Form mixture into 1 1/2-inch balls.
  4. Heat the olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, cook the meatballs until evenly browned, turning often, about 6 minutes. Repeat with remaining meatballs. Transfer meatballs to the sauce, and simmer until cooked through, about 10 minutes.
  5. When the squashes are cool enough to handle, scrape the flesh of each squash with a fork into strands, and place into a large bowl. Serve topped with meatballs and sauce, and sprinkled with cheese, if desired.

Slow-Cooked Tex-Mex Chicken and Beans

Filed under: Chicken, Main Dish — Tags: , , — bettylou79 @ 12:52 am

This recipe has also become a hit in our house. I love how completely easy it is to throw together and walk out the door. It just cooks in the crock pot without needing you to stir it or anything! We had left overs for lunch the next day. Since it was so similar to chili I thought it needed some cornbread to go with it. I can’t remember if I used the recipe on the cornmeal box or if I went with the standby Better Homes and Gardens cookbook. This also came from Everyday Food by Martha Stewart. Once again after too much searching (read frustrated) I figured out that it is not on her website but after some more googling I found it on our local newspaper’s site! Hmm!!

Slow-Cooked Tex-Mex Chicken and Beans

source: Everyday Food November 2007

Serves: 4

Prep time: 15 minutes

Cook time: Varies, depending on method.

1 cup dried pinto beans, rinsed

1 jar (11 ounces) mild or medium salsa (1 1/2 cups)

2 tablespoons chopped canned chipotle chiles in adobo sauce

2 tablespoons all-purpose flour

1 1/2 pounds boneless, skinless chicken thighs (about 8 )

coarse salt and ground pepper

1 medium red onion, chopped

1 red bell pepper (ribs and seeds removed), chopped

1/4 cup reduced-fat sour cream, for serving

1/4 cup chopped fresh cilantro, for serving

Step 1: In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour and 1 cup water. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken.

Step 2: Cover and cook on low heat for 8 hours (Do not open lid or stir).

Step 3: Remove chicken from stew; shred into large pieces and return to stew. Serve topped with sour cream and cilantro.

Oven method

Preheat oven to 350 degrees. Follow step 1, using a 5-quart Dutch oven or large pot, substituting 2 cans (15 ounces each) pinto beans, drained and rinsed, for the dried beans, and increasing water to 2 cups. Cover pot and bring to a simmer on top of the stove. Transfer to oven and cook until chicken is tender, 1 1/2 to 2 hours. Proceed with step 3.

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