No Slivers Here

July 31, 2008

Salmon Steaks with Hoisin Glaze

Filed under: Fish, Main Dish — Tags: , — bettylou79 @ 10:00 am

This has become one of our favorite ways to have salmon anytime of year. We try to have some kind of fish once a week or every other week. This dish has become one of our standby main dishes after we go to the gym, we didn’t go today though! I first saw this recipe on the Martha Stewart show a few years ago. She suggests serving it with couscous and asparagus. I tried it with the asparagus once and I thought that it needed to be cooked longer. I’ll have to try it again soon. Here is the recipe that goes with the couscous and asparagus. Below is the recipe that I used.

Hoisin sauce can be found in the Asian section of your grocery store.

Salmon Steaks with Hoisin Glaze

source: Everyday Food

Ingredients

Serves 4

  • 1 tablespoon fresh orange juice
  • 2 tablespoons hoisin sauce
  • 2 teaspoons honey
  • 4 salmon steaks (each 8 to 10 ounces and 1 inch thick)
  • Coarse salt and ground pepper

Directions

  1. Heat broiler. In a small bowl, whisk together orange juice, hoisin sauce, and honey.
  2. Rinse salmon steaks, and pat dry. Season both sides with salt and pepper. Place steaks on a rimmed baking sheet. Brush generously with glaze.
  3. Broil salmon about 4 inches from the heat source, basting once, until opaque in center, 10 to 13 minutes.
Advertisements

Molten Mocha Cakes

Filed under: Dessert — Tags: , — bettylou79 @ 7:46 am
Happy Anniversary to us! We celebrated our 2nd Wedding Anniversary last night. Instead of going out for dinner (which was appealing) we decided to stay in and cook. Actually my dear husband cooked dinner and I was in charge of dessert. I like it that way!! We had steak, potatoes and green beans. No pictures of that meal though. I do have pictures of our dessert.
When my husband first moved over to the west side of the state to be closer to me and to get a better paying job, we loved to try new restaurants in the area. We tried a restaurant in downtown Kirkland, called Cactus. We later found out that their menu was seasonal but that just encouraged us to try new things! The first time we went for dinner we had a fabulous dessert called Chocolate Lava Cake. It was absolutely sinful. This was one of those desserts that I have to close my eyes to savor and enjoy in my mouth! Unfortunately they don’t have this dessert on the menu right now, I looked online, but there is always hope it will come back!
Imagine my joy when I came across the recipe for Molten Mocha Cakes in my Everyday Food magazine! I first made this for our 6 month wedding anniversary. Yup! We decided to celebrate that one! On to the picture and the recipe! This would be great for an anniversary or birthday or even Valentine’s Day.

Aren’t those plates great!? I bought a set of 4 for less than $10 at Linens and Things a few years ago!

Yeah! Clearance!

source: Everyday Food

Ingredients

Serves 2

  • 2 tablespoons unsalted butter, plus more for ramekins
  • 1/3 cup confectioners sugar, plus more for ramekins and serving
  • 2 ounces semisweet chocolate, broken into pieces
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon espresso powder
  • Pinch salt
  • 3 tablespoons all-purpose flour

Directions

  1. Preheat oven to 400 degrees. Butter two 6-ounce ramekins, then dust with sugar. Place butter and chocolate in a microwave-safe bowl. Microwave on high in 20-second increments, stirring after each, until melted. Let cool slightly.
  2. Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, espresso powder, and salt. Add chocolate mixture; whisk to combine. Add flour, and whisk just until combined (do not overmix). Pour batter into prepared ramekins. (Recipe can be made ahead up to this point.)
  3. Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and a toothpick inserted in center comes out wet, 10 to 12 minutes (do not overbake). Cool 10 minutes on a wire rack. Run a knife around inside of ramekins to loosen. Invert cakes onto serving plates. Dust with sugar; serve immediately.

July 30, 2008

Thai Coleslaw – Claim Jumper recipe

Filed under: Salad, Side Dishes, Vegetables — Tags: , , — bettylou79 @ 5:57 am

A few months back my husband and I went to dinner at Claim Jumpers with his parents while they were in town. I forget what I ordered that night but I do remember seeing that Thai Coleslaw was a choice for one of your side items instead of fries or potato chips. I wasn’t too sure if it would be spicy or not so I decided against it but I asked if I could sample it. The waiter said yes, but forgot to bring me a sample. Oh well! I still was curious if it was any good or not, so off to the internet I went! There are actually several sites that have copy cat recipes from restaurants.

I’m always on the look out for Coleslaw recipes and this one might just be my new favorite. We went to a barbecue at a friends house this past weekend and this was our contribution. The picture was taken the day after the barbecue but it was still good! I even left the leftovers with my mom because we were going out of town the next day and she said it tasted great still!

Enjoy!

Thai Coleslaw – Claim Jumper recipe

source: Groups Recipes

Ingredients

  • 1/2 head Napa cabbage, thinly sliced
  • 1/2 zucchini, julienned
  • 2 jumbo carrots, julienned
  • 2 green onions, sliced
  • 1 tablespoon toasted sesame seeds
  • 3 tablespoons shaved coconut
  • 3 tablespoons roasted unsalted peanuts
  • 2 tablespoons toasted almonds
  • –THAI COLESLAW DRESSING–
  • 8 ounces Thai sweet chili sauce (Lingham’s brand is good)
  • 8 ounces orange juice
  • 1/2 ounce honey
  • 1/2 teaspoon fresh ginger, chopped fine
  • 1/2 teaspoon light brown sugar
  • 1 teaspoon cilantro, chopped fine
  • 1 tablespoon sesame oil


Directions

  1. For salad: Combine cabbage, zucchini, carrots, onions, sesame seeds, coconut, peanuts and almonds in large bowl. Chill until ready to use.
  2. For dressing: Place ingredients in a mixing bowl and whisk together. Slowly add sesame oil while whisking. Pour desired amount, about 1/4 cup, over chilled salad vegetables. Serve.

Florentine Turkey Meatloaf

Filed under: Main Dish, Turkey, Vegetables — Tags: , — bettylou79 @ 5:27 am

This meatloaf smelled delicious in the oven! I personally enjoyed this different take on meat loaf. I’m not sure if I’ll get to make it with the spinach again very soon because Nate isn’t too keen on cooked spinach. I’m always on the look out for more recipes that use ground turkey. I don’t know about your grocery store but mine has had turkey on sale for the past few weeks. It has been buy one, get one free! I can’t pass that up, so needless to say our freezer is stocked with frozen ground turkey!

I found this recipe while reading through all of my Google Reader recipes. I had to print it out quickly! The recipe came from Nikkie at Pennies on a Platter. I wish I had taken a picture of just the meatloaf but this one will have to do!

Enjoy!

Florentine Turkey Meat Loaf

source: Pennies on a Platter

Serves: 6 to 8

Ingredients

1 1/4 pounds ground turkey
1 cup spaghetti sauce, 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

Preheat oven to 350. Line an 8- or 9- inch loaf pan with foil with dull side toward food.

Combine ground turkey, 1/4 cup spaghetti sauce, bread crumbs, onion, eggs, Parmesan cheese and fennel seed in medium bowl.

Press half of turkey mixture into foil-lined pan. Press a 1-inch indentation down center of mixture, leaving 1-inch thickness on all sides.

Toss spinach and mozzarella cheese together; spoon into indentation, mounding in center. Press remaining turkey mixture evenly over top, sealing edges.

Bake 45 to 50 minutes. Spoon remaining spaghetti sauce over meat loaf. Bake 15 minutes longer. Let stand 10 minutes.

July 25, 2008

Crash Hot Potatoes

Filed under: Side Dishes, Vegetables — Tags: — bettylou79 @ 11:34 am

This recipe has been floating around on the What’s Cooking board for a bit so I had to give it a try. I found the recipe on a blog called The Pioneer Woman Cooks! She has several other blogs but I love reading the cooking blog the most! She states that this recipe came from an Australian blog friend. Here is the recipe on Pioneer Woman Cooks!

I had some difficulty (actually my sous chef, husband) with the potatoes and getting them smash properly or at least so they looked nice. Oh well! They tasted delicious and we will be trying them again soon!

Crash Hot Potatoes

Ingredients

  • New Potatoes (or other small, round potato)
  • Olive Oil
  • Kosher Salt
  • Black Pepper
  • Whatever herb you like (I used rosemary and thyme)

Directions (Written by Pioneer Woman, excluding her original commentary)

Begin by bringing a pot of salted water to a boil. Add in as many potatoes as you wish to make, and cook them until they’re fork-tender. Next, generously drizzle olive oil on a sheet pan. When the potatoes are tender, place them on the cookie sheet giving them plenty of room to spread out. Next, grab your potato masher and gently press down on the potato until it slightly mashes. Then rotate the masher 90 degrees and finish flattening it. Of course, you don’t want to absolutely smash it into the pan—you want it almost to resemble a cookie. Repeat until all are flattened. And really, I don’t know why you couldn’t use the bottom of a glass for this step if you don’t have a potato masher. The surface might not be as textured and interesting, but I think it still might work. Next, brush the tops rather generously with olive oil. Next, grab some Kosher salt. You can use regular salt, but I’d really recommend using kosher. It adheres to the potatoes more easily and really flavors them nicely without getting too salty. Remember: potatoes need salt. Don’t skimp! Be ye ever as generous with fresh ground black pepper. Now, you can grab some chives…or thyme…or whatever herbs you have available. Whatever herb you use, just chop it pretty finely and sprinkle over the top. Now throw them onto the top rack of a very hot (450-degree) oven, and cook them for 20-25 minutes. Or until they’re golden and crispy and sizzling.

July 24, 2008

Spinach with Angel Hair Pasta

Filed under: Chicken, Main Dish, Pasta, Vegetables — Tags: , — bettylou79 @ 10:21 am

My mom brought home this recipe years ago and it has been one of my stand by easy meals. This is something I like to make up on the nights that we go to the gym. We didn’t go tonight, but I did go running. We actually have plans to go see at movie at a local park. Back to the recipe! From what I understand this was also a Weight Watcher recipe but I was having trouble finding it on their site. After a quick google search I found it on Recipezaar. As you can see I make a few modifications to the recipe. Enjoy!

Spinach with Angle Hair Pasta

source: Recipezaar.com

SERVES 1

Ingredients

Directions

  1. Cut marinated chicken into bite size pieces and brown on medium heat in small skillet.
  2. In 10-inch non stick skillet heat oil. add garlic; cook over medium heat, stirring frequently, until softened, about 30 seconds.
  3. Add spinach; cook, tossing gently until wilted, 2-3 minutes.
  4. Sprinkle spinach with lemon juice, then add pasta and cooked chicken. Cook, tossing mixture, until heated through, 1-2 minutes.
  5. Sprinkle with Parmesan cheese.

Western Spaghetti video

Filed under: Uncategorized — Tags: — bettylou79 @ 8:12 am

Here is a video that my husband found online for me. Actually, now that I think about it, I think his former work buddy found it! Those two would find the wackiest stuff online. It kind of makes you wonder how they got any work done! Enjoy the video!

Wine anyone?

Filed under: Drinks — Tags: — bettylou79 @ 7:57 am

Yes please! My husband and I are starting to have a growing interest in wine. We live in a state that has quite a number of wineries. We are trying to educate ourselves about food and wine pairings too.

I was browsing through my Google Reader today and came across a post from Not Martha that piqued my interest. Sometime I just browse her link posts but today the word wine caught my eye. She mentioned a website that sells wine bottles that have damaged labels or outdated labels. I had to check it out. The website is called The Accidental Wine Company. I’m interested in purchasing the package that is called David’s Proclivity. It is only $36 for 3 bottles of wine. You tell them what color wine you want and ta da new wines to try! I love this idea. I guess I will have to say no to a pair of shoes in the future and give this site a try! Te he!! Has anyone else heard of or tried this site?

July 23, 2008

Zucchini-Potato Pancakes

Filed under: Side Dishes, Vegetables — Tags: , — bettylou79 @ 11:41 am

I’ve had some frozen shredded zucchini in the freezer for goodness knows how long, actually I know, but we won’t talk about that! I was finally looking through a Williams Sonoma Bride and Groom cookbook we got for our wedding and we won’t talk about when that was, just that the anniversary is coming up this month!

Back to the original reason for this post. I came across this recipe in the cookbook and decided to give it a whirl. These actually turned out quite well. I’ve never made anything that I can remember from WS, so I was a little nervous. The recipe really made me work, in that it doesn’t give cup measurements of the potato or the zucchini, but instead gave weight requirements. Thank goodness for the internet and conversions! One other thing that threw me for a loop was that the recipe said to heat a pan on low. I didn’t read carefully. The pan was supposed to be cast iron and I don’t have one of those, so I turned the heat up to medium.

Zucchini-Potato Pancakes

source: William Sonoma- Bride and Groom Cookbook

Ingredients:

1 large russet potato, about 1/2 lb, peeled

1 large zucchini, about 1/2 lb, ends trimmed

1/3 cup diced onion

1 large egg

1 tsp salt

Freshly ground pepper

2-4 TB grape seed, sunflower, or olive oil

Prepartion:

Shred the potato and zucchini into a bowl using the large holes of a box grater and place in a bowl. Add the onion and egg, season with salt and pepper to taste, and mix well. The mixture will oxidize and brown slightly, so work quickly.

Heat 2TB of the oil in a large skillet over medium heat. When the pan is hot enough to create a small sizzle, ladle the mixture into the pan to form several 3-inch pancakes, leaving some space around each pancake. Cook until golden on the bottom, 7-10 minutes. Using a spatula, turn the pancakes over until browned on the second side, about 6 minutes longer. Transfer to a plate and keep warm in a 200 degree oven. Repeat with remaining mixture, adding more oil if needed. Serve at once.

We served ours with sour cream and pasta with marinara.

July 20, 2008

Blueberry Pancakes

Filed under: Breakfast, Fruit, Main Dish — Tags: , — bettylou79 @ 1:17 am

I found this basic pancake recipe in my Everyday Food magazine about 2 years ago and have been using it ever since. I just can’t bring myself to buy Bisquick or any other pancake mix since I’ve started making this recipe. I make a up a large batch of the dry mix and put it in an air tight canister. Here is the recipe for the large batch. Look for the Make and Store Extra Mix title. As you can see I put blueberries in my pancakes this time. I also like my blueberry pancakes with some powdered sugar. I used to not like anything on them, no butter, no syrup, nothing! I felt that the toppings took away from the flavor of the blueberries! Things change!

Source: Everyday Food

Large Batch

Whisk together 3 cups flour, 6 tablespoons sugar, 2 tablespoons baking powder, and 1 1/2 teaspoons salt; store in an airtight container in a cool, dry place (this makes enough for 12 servings of 3 to 4 pancakes per person). For four servings: Place 1 1/4 cups mix in a bowl. In a separate bowl, whisk together 1 cup milk, 2 tablespoons melted unsalted butter or oil, and 1 large egg; add to dry mix, and whisk just to combine

Here is the recipe for just the Basic Pancakes with no left over mix.

Ingredients

  • 1 cup all-purpose flour (spooned and leveled)
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 tablespoons unsalted butter, melted, or vegetable oil
  • 1 large egg
  • 1 tablespoon vegetable oil
  • Assorted toppings, such as butter, maple syrup, confectioners’ sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup

Directions

  1. Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
  2. In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
  3. Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
  4. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
  5. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You’ll have 12 to 15 pancakes.) Serve warm, with desired toppings.

Older Posts »

Blog at WordPress.com.