No Slivers Here

July 16, 2009

Beef and Cheese Manicotti

Filed under: Beef, Italian, Main Dish, Pasta — Tags: — bettylou79 @ 10:15 pm

I made this a while back when Seattle was on it’s first heat wave.  Of course while making these delicious little gems I was asking myself why I insisted on heating up the house with the oven.  They were well worth the work, the heat and the time.  If I remember correctly this pasta was another one of my ideas that happened in the grocery store after I discovered that manicotti was on sale!

Instead of consulting my trusty friend, “the internet”, I decided to make use of the many cookbooks that I have on the bookshelf and floor.  My husband bought me Giada’s Everyday Italian cookbook for Christmas along with a fabulous Italy calendar.  Too bad a trip to Italy wasn’t part of the gift!  I have made manicotti twice and I must say I liked this recipe much better than the first time I tried it.  This was great as leftovers for lunch and dinner.  I was really craving some Garlic Knots to go with it though!

I suggest you try this for your next date night or anytime you want some great leftovers!

Enjoy!

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Beef and Cheese Manicotti

source: Giada De Laurentiis

Ingredients

  • 4 teaspoons olive oil
  • 1 medium onion, coarsely chopped
  • 1 pound ground beef
  • Salt and freshly ground black pepper
  • 14 (8-ounce package) manicotti
  • 1 (15-ounce) container whole-milk ricotta
  • 3 cups shredded mozzarella
  • 1 cup grated Parmesan
  • 2 tablespoons chopped fresh Italian parsley leaves
  • 2 garlic cloves, minced
  • 3 cups marinara sauce
  • 2 tablespoons butter, cut into pieces

Directions

Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

Preheat the oven to 350 degrees F.

Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

June 23, 2009

Grilled Chicken with Roasted Garlic-Oregano Vinaigrette and Grilled Fingerling Potatoes

Filed under: Chicken, Main Dish, Vegetables — Tags: , — bettylou79 @ 8:06 pm

A few weeks ago when Seattle was just starting it’s 30 day streak of no rain, my husband and I decided to grill instead of heating up the whole apartment.  I knew we were both in the mood for chicken on the grill.  My next step was to consult one my dear friends, the Food Network website.  The most logical chef/tv show to consult was Bobby Flay of Boy Loves Grill.  Just the title of this recipe had me sold.

My favorite part of the meal was the vinaigrette.  It was so fresh and smooth.  I did choose to not roast my garlic but I don’t think it made a big difference.  I made one other change with the potatoes.  My husband and I went on a wild goose chase looking for fingerling potatoes and 3 different stores before finally settling for small red potatoes.  Why can you never find what you’re looking for at the grocery store when you need it?!  My husband said that the chicken tasted great even the next day when he had it for dinner at work.  I think that we might need to invest in a larger grill soon.  We have  small one on our patio but it definitely doesn’t hold a lot of food!

Enjoy!

Grilled Chicken with Roasted Garlic-Oregano Vinaigrette and Grilled Fingerling Potatoes

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source: Food Network: Boy Meets Grill

Ingredients

For the roasted garlic-oregano vinaigrette:

  • 8 cloves roasted garlic
  • 1/4 cup white wine vinegar
  • 2 tablespoons fresh oregano leaves
  • 2 tablespoons fresh parsley leaves
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 3/4 cup olive oil
  • 1/4 teaspoon red chili flakes

For the grilled chicken and potatoes:

  • 12 fingerling potatoes, scrubbed
  • Kosher salt
  • Olive oil
  • 4 (8-ounce) bone-in chicken breasts
  • Freshly ground black pepper

Directions

Fresh oregano sprigs, for garnish

Fresh parsley sprigs, for garnish

For the roasted garlic-oregano vinaigrette:

Combine garlic, vinegar, oregano, parsley, honey and salt in a blender and blend until smooth. With the motor running, slowly add the oil and process until emulsified. Stir in the red chile flakes.

For the grilled chicken and potatoes:

Place potatoes in a medium saucepan, cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat and cook until a paring knife inserted comes out with some resistance. Do not cook the potatoes all the way through because they will continue cooking on the grill. Drain well and when cool enough to handle, slice in half lengthwise.

Heat the grill to medium.

Brush the chicken and potatoes with oil and season with salt and pepper. Place the chicken on the grill, skin-side down and grill until golden brown and slightly charred, 6 to 7 minutes. Turn the chicken over and continue grilling until just cooked through, 5 to 6 minutes. A few minutes before the chicken has finished cooking, place the potatoes on the grill, cut-side down and cook until lightly golden brown, about 2 minutes. Turn over and continue grilling about a minute longer. Remove the chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette. Let rest 5 minutes before serving. Garnish with oregano sprigs and parsley sprigs.

May 26, 2009

Chicken, Cashew, and Red Pepper Stir-Fry

Filed under: Chicken, Chinese, Main Dish — Tags: , — bettylou79 @ 10:00 pm

I think I go through phases of foods that I become obsessed with for while.  For some reason any time I see an Asian inspired recipe in a magazine I am compelled to make  it!  I love how easy stir-fry is to toss together.   My husband and I got married almost 3 years ago and we received a wok as a shower gift.  Sadly the poor thing is still in it’s box in the closet that we have dubbed my teaching closet and the wedding gifts that we have no room for yet closet!  So look for more stir-fry recipe when that walk gets a new home in the kitchen when we move into a larger house/apartment this summer!

I suggest you try this when you’re in the mood for a light but great meal! I love what the cashews add to this recipe.

Enjoy!

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Chicken, Cashew, and Red Pepper Stir-Fry

source:  Cooking Light

Ingredients

  • 3 3/4  teaspoons  cornstarch, divided
  • 2  tablespoons  low-sodium soy sauce, divided
  • 2  teaspoons  dry sherry
  • 1  teaspoon  rice wine vinegar
  • 3/4  teaspoon  sugar
  • 1/2  teaspoon  hot pepper sauce (such as Tabasco)
  • 1  pound  chicken breast tenders, cut lengthwise into thin strips
  • 1/2  cup  coarsely chopped unsalted cashews
  • 2  tablespoons  canola oil
  • 2  cups  julienne-cut red bell pepper (about 1 large)
  • 1  teaspoon  minced garlic
  • 1/2  teaspoon  minced peeled fresh ginger
  • 3  tablespoons  thinly sliced green onions

Preparation

1. Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, and next 4 ingredients (through hot pepper sauce) in a small bowl; stir with a whisk.

2. Combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat.

3. Heat a large nonstick skillet over medium-high heat. Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently. Remove from pan.

4. Add oil to pan, swirling to coat. Add chicken mixture to pan; sauté 2 minutes or until lightly browned. Remove chicken from pan; place in a bowl. Add bell pepper to pan; sauté 2 minutes, stirring occasionally. Add garlic and ginger; cook 30 seconds. Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick. Sprinkle with cashews and green onions.

May 22, 2009

Cinnamon Oat Pancakes

Filed under: Breakfast, Main Dish, Uncategorized — Tags: — bettylou79 @ 12:46 pm

These were delicious and very filling.  My husband and I thought they would be great on a day when you’re going to be doing a lot of work out in the yard or another busy outside activity.  These definitely stick to your ribs.

I’m always on the look out for new breakfast food recipes and these fit the bill.  The recipe came from Everyday Food and it even tells you how to freeze them, which I did and I’ve already enjoyed some of the leftovers from the freezer.  We loved the nutty smell and taste that the oatmeal adds to the pancakes.  They also reminded us of some blue corn pancakes that we had a few years ago from a mix that we got from my husband’s brother for a gift.

I strongly suggest you make these before your next camping trip or outdoor project.

Enjoy!

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Cinnamon Oat Pancakes

source: Everyday Food

Ingredients

Makes 20

  • 2 cups all-purpose flour (spooned and leveled)
  • 1/4 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 cups old-fashioned rolled oats
  • 2 cups milk
  • 2 large eggs
  • 1/4 cup vegetable oil, plus more for skillet

Directions

  1. In a food processor, combine flour, sugar, baking powder, salt, cinnamon, and 1 cup oats and pulse a few times to coarsely grind oats. In a large bowl, whisk together milk, eggs, and oil. Add dry ingredients and 1 cup oats and whisk just until moistened.
  2. Heat a large skillet (nonstick or cast-iron) or griddle over medium. Lightly oil skillet. Using 2 to 3 tablespoons for each pancake, drop batter in skillet and cook until a few bubbles have burst, 1 to 2 minutes. Flip pancakes and cook until browned on undersides, 1 to 2 minutes more. Repeat with more oil and batter.

May 13, 2009

Thai Peanut Turkey Burgers

Filed under: Main Dish, Thai, Turkey — Tags: , , — bettylou79 @ 8:58 pm

Oh my goodness!  I have just found a new favorite recipe for ground turkey!  I’m so glad I tried this recipe.  When this popped up in my Google Reader I had to try it soon.  This recipe came from Cara’s Cravings.  I strongly suggest you head over there and check out her yummy treats!  My local grocery store has had several sales on ground turkey.  I just can’t resist the buy one get one free sale, especially when it comes to meat!  Needless to say, there are a few pounds of ground turkey waiting in my freezer again! I loved the taste of the peanut butter and the chili garlic sauce.  The shredded carrots added a nice touch and flavor.

My husband and I enjoy Thai food so I knew this recipe would be right up our alley.  I made these burgers a few weekends ago when we had company for the weekend.  They enjoyed them too.  These burgers worked well in my fabulous grill pan.  As you can tell from the pictures I served them with sweet potato fries from Trader Joe’s.  I should have bought 2 packages, we loved them so much!

Enjoy!

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Thai Peanut Turkey Burgers

Source:  Cara’s Cravings

Serves 2

Ingredients
8oz ground turkey
1 medium carrot, shredded
1 large scallion, minced
1/4 tsp sesame oil
1 tsp chili garlic sauce
2 tbsp natural peanut butter
freshly ground salt & pepper
1/2 tsp ground ginger

2 tbsp light mayonnaise
handful of cilantro, finely minced
1-2 tsp chili garlic sauce

hamburger buns of your choice
mixed greens

Combine burger ingredients a mixing bowl and combine thoroughly. Heat a skillet over medium-high heat. Form the turkey mixture into two patties. Cook for about 7-10 minutes per side, until cooked through. Serve on buns with cilantro-chili mayo and greens.

May 7, 2009

Salmon with Maple-Lemon Glaze

Filed under: Fish, Main Dish — Tags: — bettylou79 @ 12:17 pm

I’m always on the look out for new salmon recipes and when I spotted this one I knew I wanted to try it.   I loved that I had all of the ingredients on hand too!  This recipe came together quite quickly but I did have to make some modifications because of my kitchen equipment.  The recipe directs you to cook one side of the salmon in the pan on the stove and then flip the salmon over and place the pan in the oven.  Sadly, I don’t own a pan that can be put in the oven.  If I had known almost 3 years ago that I would want/need better pans I would have registered for them!  Argh!  So, needless to say, I cooked the salmon in the pan and then transferred it to a baking pan and put it in the oven.

Enjoy!

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Salmon with Maple-Lemon Glaze

source: Cooking Light

Ingredients

  • 2  tablespoons  fresh lemon juice
  • 2  tablespoons  maple syrup
  • 1  tablespoon  cider vinegar
  • 1  tablespoon  canola oil
  • 4  (6-ounce) skinless salmon fillets
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • Cooking spray

Preparation

1. Preheat broiler.

2. Combine first 4 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Refrigerate 10 minutes, turning bag once.

3. Remove fish from bag, reserving marinade. Place marinade in a microwave-safe bowl. Microwave at HIGH 1 minute.

4. Heat a large ovenproof nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Coat pan with cooking spray. Add fish to pan; cook 3 minutes. Turn fish over. Brush marinade evenly over fish. Broil 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

April 30, 2009

Chipotle Sloppy Joes

Filed under: Beef, Main Dish, Mexican — Tags: — bettylou79 @ 5:16 am

These Sloppy Joes have got some heat behind them!  My mouth was still feeling the heat after I was done.  My husband called it a slow burn!  In any case they were great and a new twist on the traditional family recipe.  I saw this in Cooking Light and knew it had to be added to the menu for a fun Friday meal.  My husband was even home for dinner that night so it was even better.  I did make a small change to the recipe.  I added some water to the mixture at the end to thin it down a little.  I’m always amazed when a recipe tells you how many servings you should be able to get out of it, but when you look at it all cooked up all you can do is laugh!  Wow!  Honestly, this served about 3 people instead of 4 or 6.  You have been warned.  My husband isn’t a huge fan of onions, especially when they are so large and cooked so there were more for me.  I thought the onions gave it a nice touch.  From what my husband reports it was great as leftovers too.

Enjoy!

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Chipotle Sloppy Joes

source: Cooking Light

Ingredients

  • Cooking spray
  • 2 1/2  cups  presliced Vidalia or other sweet onion
  • 1  (7-ounce) can chipotle chiles in adobo sauce
  • 1  pound  ground sirloin
  • 1/2  cup  prechopped green bell pepper
  • 2  tablespoons  tomato paste
  • 1  teaspoon  kosher salt
  • 1/2  teaspoon  ground cumin
  • 1  (8-ounce) can no-salt-added tomato sauce
  • 5  (1 1/2-ounce) hamburger buns, toasted

Preparation

1. Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; cover and cook 8 minutes or until golden brown, stirring frequently. Remove from heat; set aside.

2. Remove 1 teaspoon adobo sauce from can; set aside. Remove 1 chipotle chile from can; chop and set aside. Reserve remaining chiles and adobo sauce for another use.

3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add bell pepper to pan; sauté 2 minutes. Stir in chopped chipotle chile, adobo sauce, tomato paste, and next 3 ingredients (through tomato sauce); cook 3 minutes, stirring occasionally. Spoon 1/2 cup beef mixture over bottom half of each bun, and top evenly with onions and top half of bun.

Plate with pickle chips and a simple slaw. Combine 1/3 cup canola-based mayonnaise, 1 1/2 teaspoons sugar, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon salt, and 1/4 teaspoon dry mustard in a large bowl; stir with a whisk. Add 3 cups packaged cabbage-and-carrot coleslaw, tossing well to combine.

April 24, 2009

Cilantro-Lime Chicken with Avocado Salsa

Filed under: Chicken, Main Dish, Mexican, Vegetables — Tags: , — bettylou79 @ 12:52 pm

I must admit that when it comes to food I judge a book by it’s cover and it’s title too.  I saw this in Cooking Light and knew I had to make it.  Every time I picked up the magazine I was drawn to the recipe.  I think knowing that I had chicken breasts in the freezer helped me to decide that I would add this to the menu for the week.  I was looking forward to this meal the whole week!

This recipe was so easy to put together.  I loved that I didn’t feel rushed when I was prepping it.  The marinade for the chicken was wonderful and smelled great.  The salsa was so easy to toss together.  I chopped a little extra cilantro and added it to the salsa.  I couldn’t resist trying a spoonful of the salsa.  I could have eaten the whole bowl!  When the chicken was cooking I was thinking about how delicious a margarita would have been with this meal.  Too bad I didn’t have any of the makings!  Drinking by myself wouldn’t have been much fun either!  My husband is working nights right now but that will hopefully change soon!  I was so thankful that I have a great grill pan for my chicken!  It made wonderful marks.  I think this would work out great on the grill too.  I served my chicken with some Spanish rice.  I suggest you make this for your family or even company.

Enjoy!

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Cilantro-Lime Chicken with Avocado Salsa

source:  Cooking Light

Ingredients

  • Chicken:
  • 2  tablespoons  minced fresh cilantro
  • 2 1/2  tablespoons  fresh lime juice
  • 1 1/2  tablespoons  olive oil
  • 4  (6-ounce) skinless, boneless chicken breast halves
  • 1/4  teaspoon  salt
  • Cooking spray
  • Salsa:
  • 1  cup  chopped plum tomato (about 2)
  • 2  tablespoons  finely chopped onion
  • 2  teaspoons  fresh lime juice
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  freshly ground black pepper
  • 1  avocado, peeled and finely chopped

Preparation

1. To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.

2. To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.

April 21, 2009

Broccoli, Tomato, and Mozzarella Stromboli

Filed under: Italian, Main Dish, Pork — Tags: , — bettylou79 @ 1:04 pm

I saw this recipe in my Everyday Food magazine and folded down the corner to remind myself to come back to it in a week or two.  I have made stromboli before and have even had them in New York and they were delicious.

To me this recipe was a bit lacking.  I think it needs more spices.  I will probably make those changes if I make it again.  I did make a few changes in the recipe.  I used pizza dough that was  bit different than what you get in the roll in the refrigerator section, instead I used pizza dough from Trader Joes.  I love that stuff!  I also didn’t use the salami the recipe called for, instead I used chopped up ham that I had left over from Easter.  As I’m writing this I’m also starting to wonder what the stromboli would be like with chopped spinach instead of broccoli.  Hmm!

Enjoy!

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Broccoli, Tomato, and Mozzarella Stromboli

source: Everyday Food, Martha Stewart

Ingredients

Serves 4

  • 1 pound pizza dough, thawed if frozen
  • All-purpose flour, for work surface
  • 1 package (1 pound) frozen chopped broccoli, thawed
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • 1 cup marinara sauce
  • 1 1/2 cups shredded part-skim mozzarella (6 ounces)
  • 2 ounces thinly sliced Genoa salami, chopped
  • 1 tablespoon olive oil

Directions

  1. Preheat oven to 400 degrees. Line a large rimmed baking sheet with foil. Divide dough into 4 pieces. On a lightly floured work surface, stretch out each piece, first to a 3-by-4 inch oval, then to a 6-by-8-inch oval (let dough rest briefly if too elastic to work with).
  2. Place broccoli in a strainer, and press to remove excess liquid. Transfer to a double layer of paper towels, and pat dry.
  3. Dividing evenly, scatter broccoli over dough, leaving a 1/2-inch border. Sprinkle with garlic, and season with salt and pepper. Dividing evenly, top with mozzarella, salami, and 1/2 cup marinara.
  4. Starting at a shorter end, roll up each stromboli, and place, seam side down, on baking sheet. Using the tip of a paring knife, cut two slits in the top of each. Brush with oil. Bake until golden, 25 to 30 minutes. Serve stromboli with 1/2 cup marinara for dipping.

April 16, 2009

Slow-Cooker Beef and Black Bean Chili

Filed under: Beef, Main Dish, Mexican — Tags: — bettylou79 @ 12:54 pm

My husband is a self proclaimed chili officiando.  When he was in college he lived on tortilla chips, chili (out of can) and Mountain Dew.  Sounds like a bachelor huh?  He would  still eat that every day if  I would let him!  I buy all that for him when he needs a treat!  He has some things that he’s picky about, I won’t bore you and list them all but big pieces of tomatoes are on that list.  So that makes a lot of the classic home made chili recipes a bit difficult to make for him.  When he tried this recipe he said that he may never he canned chili again.  He liked it that much!

This chili was delicious!  The pieces of beef were so tender that they nearly fell apart in your mouth before you could chew it.  I love my slow cooker.  This recipe was so easy to throw together and forget about.  I made this before I taught my night class and it was great to come home to.  I thought that it would be really spicey with the amount of chili powder but it wasn’t that spicey.

I told my mom about the recipe and she was interested because she isn’t a fan of ground beef.  If that is you, I suggest you try this recipe.  It does make enough for 4 people so double the recipe if you intend on making it for a crowd. This would be great with some corn bread too!

Enjoy!

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Slow-Cooker Beef and Black Bean Chili

source: Everyday Food, Martha Stewart

Ingredients

Serves 4

  • 1 pound beef chuck, cut into 3/4-inch chunks
  • 1 can (15 ounces) tomato puree
  • 1 cup dried black beans, rinsed
  • 1 medium red onion, chopped
  • 2 garlic cloves, minced
  • 3 tablespoons chili powder
  • Coarse salt and ground pepper
  • 1/4 cup sour cream, for serving

Directions

  1. In a 5- to 6-quart slow cooker, combine beef, tomato puree, beans, onion (reserve 1 tablespoon for garnish), garlic, chili powder, 2 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cover, and cook on high, 6 hours (or on low, 8 hours). Serve chili topped with sour cream and reserved onion.
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