Friday, August 27, 2010

Antipachos


Dave and Danielle put this recipe in my birthday cookbook and we were so excited to try it out this weekend for their visit! Be creative with your toppings- salami, chicken, tomatoes, pepperjack cheese etc

1 cups shredded provolone cheese, divided
6 pita breads
Olive oil cooking spray
1 teaspoon garlic powder
1 teaspoon dried oregano
3 roasted red peppers, drained, pat dry and chopped
1 small jar marinated mushrooms, drained and chopped
1 can artichoke hearts in water, drained, quartered
1/2 cup chopped pitted good quality olives

Directions
Preheat the oven to 425 degrees F.

Cut the pita breads into wedges, 6 per pita, using a knife or kitchen scissors. Scatter the pita on a baking sheet, spray the bread wedges with olive oil cooking spray and season with garlic powder and dried oregano and bake 10 to 12 minutes until crisp. Remove pita chips and cover with roasted red peppers, mushrooms, artichokes, olives and remaining 1 cups provolone cheese. Place the nachos back in the oven 5 minutes to melt cheese then serve

Grilled Salmon with Avocado Dip

The cool avocado dip really went well with the warm, grilled salmon. Our salmon had skin on one side so we didn't flip the fish and kept it on the grill longer.

2 avocados - peeled, pitted and diced
2 cloves garlic, peeled and minced
3 tablespoons Greek-style yogurt
1 tablespoon fresh lemon juice
salt and pepper to taste
2 pounds salmon steaks
2 teaspoons dried dill weed (this seems like a lot but it's not!)
2 teaspoons lemon pepper
salt to taste

Preheat an outdoor grill for high heat, and lightly oil grate.
In a medium bowl, mash together avocados, garlic, yogurt, and lemon juice. Season with salt and pepper.
Rub salmon with dill, lemon pepper, and salt. Place on the prepared grill, and cook 15 minutes, turning once, until easily flaked with a fork. Serve with the avocado mixture.

Zucchini-Gruyere Tart

We've made this tart before and love the crunchiness of the crisp breadcrumb crust and the tanginess of the Gruyere cheese.

4 zucchini (about 2 pounds), shredded
1 1/2 teaspoons salt (I will use 3/4 t next time)
1 cup plain bread crumbs
1 teaspoon chopped fresh thyme
1/2 teaspoon fresh rosemary
1 cup Gruyère cheese, shredded (about 4 ounces)
6 tablespoons butter, melted
Pepper

DIRECTIONS:
Preheat the oven to 375°. In a colander, toss zucchini with the salt and let drain, stirring occasionally, about 20 minutes.

Meanwhile, in a medium bowl, combine the bread crumbs with the thyme, rosemary, 1/4 cup Gruyère and the butter. Press the mixture evenly into a 10-inch springform pan and bake until set and golden, about 15 minutes. Transfer to a rack to cool. Increase the oven temperature to 400°.

Using your hands, squeeze out as much liquid as possible from the zucchini. In a bowl, toss the zucchini and remaining 3/4 cup Gruyère. Season with pepper. Top the crust evenly with the zucchini mixture and bake until lightly golden, about 50 minutes. Run a knife around edge of the tart before removing the side of the pan

Burgundy Pork Tenderloin


I had a pork tenderloin in the freezer so I did my favorite search on allrecipes.com. I search by ingredient and then sort by ratings. 858 people can't be wrong, right?? We made this for Emilie's birthday dinner and everyone around the table really enjoyed it.

2 pounds pork tenderloin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 onion, thinly sliced
1 stalk celery, chopped (I omitted this based on reviews)
2 cups red wine
1 (.75 ounce) packet dry brown gravy mix

Preheat oven to 350 degrees F (175 degrees C).
Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.
Bake in the preheated oven for 45 minutes.
When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.

Monday, August 23, 2010

Red Pepper Pesto and Shrimp Pizza

This pizza was the most time intensive but it was my favorite of the week! It was definitely an unusual flavor combination for a pizza but it was awesome!

4 ears corn, husks removed (or just use the roasted corn from the Trader Joes freezer section like I did)
2 red bell peppers—stemmed, cored and quartered
6 tablespoons extra-virgin olive oil
1 pound frozen peeled and deveined medium shrimp, thawed
Salt and pepper
2 cups shredded mozzarella cheese (about 8 ounces)
3/4 cup basil leaves, 1/4 cup thinly sliced
1 tablespoon fresh lemon juice
One 12-inch baguette—split horizontally, hollowed out and halved crosswise

DIRECTIONS:
Preheat a grill to medium. Brush the corn and bell peppers with 2 tablespoons olive oil. In a medium bowl, toss the shrimp with 1 tablespoon olive oil and season with salt and pepper. Arrange the corn, bell peppers and shrimp on the cooking grate and grill, turning occasionally, until the shrimp are opaque and lightly charred, about 5 minutes, and the corn and bell peppers are tender and lightly charred, about 12 minutes.

Once the bell peppers are cool enough to handle, peel and discard the skin. Using a food processor, puree the bell peppers, 1/2 cup mozzarella, 1/2 cup basil leaves and the lemon juice. With the machine on, gradually add the remaining 3 tablespoons olive oil; season with salt and pepper.

Spread the pesto on the cut side of the baguette halves, top with the grilled shrimp and sprinkle with the remaining 1 1/2 cups mozzarella and the thinly sliced basil. Arrange on the cooking grate, cover and grill until the cheese is melted, 3 to 5 minutes. Serve with the corn.

Roasted Garlic and Spinach White Pizza

Roasted garlic on ANYTHING is a favorite of ours so this pizza was right up our alley. Plus, what parent doesn't love watching their kid chomp down tons of spinach without any prompting?

12 cloves garlic, unpeeled
4 teaspoons extra-virgin olive oil
1 tablespoon cornmeal
12 ounces refrigerated pizza dough
2 slices bacon, cut into 1-inch pieces (I used 5 slices)
One 10-ounce package frozen spinach, thawed and squeezed dry
Salt and pepper
1 cup ricotta cheese
3/4 cup shredded mozzarella cheese

DIRECTIONS:
Preheat the oven to 325°. Place the garlic on a sheet of foil; drizzle with 1 teaspoon olive oil and 1 tablespoon water. Seal and bake until soft, about 30 minutes; let cool slightly. Squeeze the garlic cloves from their skins into a small bowl; add 2 teaspoons olive oil and mash into a paste.

Meanwhile, grease a baking sheet with the remaining 1 teaspoon olive oil; dust with the cornmeal. Stretch the pizza dough into a large rectangle and transfer to the prepared baking sheet. Let the dough rest for 10 minutes; stretch again to almost fill the pan.

Position a rack in the lower third of the oven and preheat to 425°. In a medium skillet, cook the bacon over medium heat, stirring often, for 5 minutes; drain and transfer to a plate. Add the spinach to the skillet and cook over low heat until warmed through; season with salt and pepper.

Brush the pizza dough with the garlic paste. Top with the spinach and dollops of ricotta. Sprinkle with the bacon and mozzarella. Bake for 15 minutes, lower the temperature to 400° and bake until the cheese is brown and bubbling, about 10 minutes.

Spaghetti Squash Pizza

It was amazing how much flavor was in this pizza from just a little thyme, nutmeg, salt and pepper. Plus we used our neighbor's fresh lemon thyme which added an extra zest. This makes two pizzas. I thought this was going to be my favorite pizza of the week before the shrimp pizza took first place.

1 spaghetti squash (about 4 pounds)—halved lengthwise, seeded and tough fibers removed
Extra-virgin olive oil, for drizzling and brushing
Salt and freshly ground pepper
1/2 teaspoon freshly grated or ground nutmeg
4 tablespoons coarse cornmeal
2 pizza dough rounds (about 1 pound each)
2 tablespoons fresh thyme, chopped, plus leaves to taste
One 15-ounce container whole-milk ricotta cheese
1 lemon, cut into wedges (optional)

DIRECTIONS:
Preheat the oven to 425°. Drizzle the flesh of the squash with olive oil and season with salt, pepper and the nutmeg. Place the squash, cut side down, in a large baking pan and pierce the skin in several places with a fork. Bake for 45 minutes. Turn the squash over and bake until the spaghetti-like strands can be easily removed with a fork, about 10 minutes more. Let cool before scraping the flesh into a bowl.

Arrange 2 racks in the upper and lower thirds of the oven and preheat to 475°. Sprinkle 2 large, heavy baking sheets with the cornmeal. Place the pizza dough rounds on top of the cornmeal and shape into 12-by-14-inch rectangles. Brush with olive oil and sprinkle with salt and the chopped thyme. Bake until golden and crisp, 15 to 20 minutes.

Spread the ricotta evenly over the pizza crusts and top with the squash. Season with thyme leaves, salt and pepper, then drizzle with olive oil. Bake until just warmed through, about 5 minutes. Cut the pizza into squares and serve with the lemon wedges

Asparagus, Cheese and Prosciutto Pizza

According to the directions for this pizza, it sounded like I was supposed to put the proscitto on top uncooked. I didn't like the sound of that so I crisped it in a skillet first.

2 tablespoons extra-virgin olive oil
1 pound store-bought pizza dough
1 1/4 cups ricotta cheese
1/2 cup grated Parmesan cheese
Salt and pepper
1 pound thin asparagus, trimmed and halved
6 ounces Gruyère cheese, grated (2 cups)
3 ounces thinly sliced prosciutto, cut into strips

DIRECTIONS:
Preheat the oven to 425°. Brush a rimmed baking sheet with the olive oil. Place the pizza dough on the pan and stretch to fit (if the dough is resistant, cover with a kitchen towel and refrigerate for a few minutes). Spread the ricotta on the dough. Sprinkle the Parmesan on top and season with salt and pepper. Nestle the asparagus pieces in the cheese and sprinkle the Gruyère on top.

Bake the pizza until the crust is brown and the cheese is bubbling, about 20 minutes. Scatter the prosciutto over the top and cut into squares.

Friday, August 20, 2010

Thursday, August 19, 2010

Carbonara Pizza


This week is PIZZA WEEK! My husband is in heaven. We're having a different pizza recipe every night. So dust off that pizza stone you never use and get ready for some pizza!

This first pizza recipe was a great way to start off the week!!

Cornmeal for sprinkling
1 pound pizza dough, at room temperature
Extra-virgin olive oil (EVOO), for drizzling
1/4 pound pancetta, chopped
1 cup ricotta cheese
1/4 cup grated pecorino romano cheese
2 large egg yolks, beaten
1 clove garlic, grated
Pepper
1 1/2 to 2 cups shredded provolone cheese
1/3 cup chopped flat-leaf parsley (I omitted this)

DIRECTIONS:
Preheat the oven to 450°. Sprinkle a little cornmeal on a pizza pan or baking sheet. Place the pizza dough on the pan and stretch into a large round or rectangle. Drizzle the dough with EVOO and partially bake until puffed and golden, about 8 minutes.

In a small skillet, heat a drizzle of EVOO over medium heat. Add the pancetta and cook, stirring often, until crisp, about 5 minutes. Transfer to a bowl and let cool. Add the ricotta, pecorino romano, egg yolks and garlic to the pancetta; season with pepper and stir to combine.

Spread the ricotta mixture over the partially baked pizza dough, leaving a 1/2-inch border all around. Top with the provolone. Bake until the crust and topping are golden and cooked through, about 12 minutes. Scatter the parsley on top and cut into wedges.

Cobb-Style Rice Bowls

I've made these rice bowls before and remember them being better. This time I used spinach and radicchio and I think I should have just stuck with kale.

8 slices bacon
1 bunch kale (8 ounces), stemmed and thinly sliced (4 packed cups) (I used spinach)
1 tablespoon extra-virgin olive oil
1 pint grape tomatoes
2 teaspoons salt
1 tablespoon white wine vinegar
1 tablespoon sugar
5 cups cooked brown rice
1 avocado, thinly sliced
1/4 cup shelled sunflower seeds

DIRECTIONS:
In a large, heavy skillet, cook the bacon over medium heat until crisp, about 10 minutes; transfer to a paper towel and discard all but 1 tablespoon of the grease. Add the kale and 3 tablespoons water; cover and cook over medium to medium-low heat until tender, about 8 minutes.

Meanwhile, in a medium skillet, heat the olive oil. Add the tomatoes and 1 teaspoon salt and cook over medium heat, shaking the pan occasionally, until the tomatoes are softened, about 8 minutes.

In a small bowl, mix the vinegar, sugar and remaining 1 teaspoon salt until dissolved; stir into the rice.

To serve, divide the rice among 4 bowls and layer with the kale, tomatoes, avocado, bacon and sunflower seeds.

Buffalo Chicken Pot Pie


Rachael Ray loves her buffalo chicken recipes and I say keep them comin' Rachael!

3 boneless skinless chicken breasts (about 1 1/2 to 1 3/4 pounds), cut into bite-sized pieces
1 large onion, chopped into bite-sized pieces
5 tablespoons extra-virgin olive oil (EVOO), divided
2 carrots, peeled and chopped into bite-sized pieces
3 stalks celery, chopped into bite-sized pieces
2 cloves garlic, grated
4 tablespoons butter
4 tablespoons flour
2 1/2 cups chicken stock
1/4 cup hot sauce (add more if you want more of a kick!)
Salt and freshly ground black pepper
2 boxes cornbread mix, such as Jiffy brand
2 eggs
2/3 cup of milk
1 cup crumbled blue cheese (I used feta instead)

Preheat the oven to 375º F.

Heat 2 tablespoons of EVOO in a large skillet over medium-high heat. Add the chopped chicken chunks and sauté them on both sides until golden brown. Remove chicken chunks from skillet and reserve on a plate.

Add another 2 tablespoons of EVOO, the onion, carrot, celery and garlic to the same skillet and cook, stirring occasionally, until the vegetables are tender, 5-6 minutes.

While the veggies are cooking start the sauce: In a medium-size sauce pan, melt the butter over medium-high heat then stir in the flour and cook until light brown, about 1 minute. Whisk the chicken stock and hot sauce into the butter/flour mixture and bring it to a boil. Simmer the gravy until thickened, 2-3 minutes.

Return the reserved chicken chunks to the skillet with the cooked vegetables and add the gravy, stirring to combine. Transfer everything to a 9x11" casserole dish and set aside while you prepare the topping.

In a medium-size mixing bowl, prepare the cornbread according to package directions. Stir the blue cheese crumbles into the cornbread mixture and drop spoonfuls of the batter onto the top of the casserole, covering it completely.

Bake the pot pie until the cornbread is baked through and the filling is hot, 20-30 minutes.

Monday, August 16, 2010

Poppy Seed-Chicken Pitas


The original recipe called for boiling bone-in chicken breasts with orange zest. I chose to skip that step and go straight to the amazing Costco rotisserie chicken. I love those things. This is certainly not your typical chicken salad. It was light and unique with the orange zest and poppy seeds. We took it camping and it was the perfect thing to make ahead and throw into some pitas once we got there.

1 rotisserie chicken, shredded
Kosher salt
1/2 large orange, zested
1/2 cup mayonnaise
1/3 cup sour cream or low-fat Greek yogurt
1 tablespoon dijon mustard
1 stalk celery, chopped
1/2 cup chopped pecans, almonds or walnuts, toasted
1/4 cup chopped fresh chives
1 1/2 tablespoons poppy seeds
Freshly ground pepper
1/2 cup dried apricots, chopped (optional- I did not use)
Torn lettuce leaves, for serving
4 whole-wheat pitas, halved

Grate the orange zest into a large bowl; juice the orange into the bowl. Stir in the mayonnaise, sour cream, mustard, celery, nuts, chives, poppy seeds, 1/2 teaspoon salt, and pepper to taste. Add the apricots, if desired.
Toss the chicken with the dressing. Stuff a few lettuce leaves and some of the chicken salad into each pita.

GIVEAWAY: $40 GIFT CARD TO CSN STORES

I was recently contacted by a representative from CSN Stores to do a giveaway for my readers. I was familiar with CSNbaby.com because we had ordered our changing table from them but I didn't realize that the CSN Stores umbrella has over 250 different product websites, offering a huge variety of different products. I started looking around their different sites to see what I would buy if I had won the gift card.

My first stop was to their Le Creuset page because I, like anyone who cooks a lot, drool over their amazing cookware. They do have the one le creuset casserole dish that I own: the 2-Quart Heart Casserole. Isn't it adorable??
We desperately need a new grill brush. We've been grilling up a storm this summer and our grill cleaning brush has been reduced to nubs. I think this Fire Magic one looks snazzy:
I also have been on the hunt for a nice white serving bowl that I can use for special occasion meals and I fell in love with this modern piece:
One lucky reader will win a $40 gift card that can be used at ANY of CSN Stores 250+ websites, generously offered by the CSN Stores promo team! Good thing I can't win because I would have too much trouble choosing what to spend it on!

To enter: Go check out CSNStores.com. Leave a comment on this post telling me what site you would most like to use your gift card at if you won. I promise you, it will be hard to choose!
Please make sure I have a valid way of getting a hold of you, either by leaving your email with your comment or having it available on your blog profile. If you are chosen and I do not have contact information for you, I will choose another winner.

This giveaway will end on Friday, August 20th at 8 PM PST and is only available to residents of the United States and Canada. Once a winner is selected, you will have 24 hours to respond with your contact information.

Blueberry Coffee Cake


How can I not have a coffee cake recipe on my blog after 2 years of blogging? I love coffee cake! This recipe was super easy and really tasty (the streusel topping is amazing).

1/4 cup butter
3/4 cup white sugar
1 egg
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries
1/2 cup brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 cup chopped pecans
3 tablespoons butter

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the blueberries. Pour batter into prepared pan. In a small bowl, combine brown sugar, 3 tablespoons flour, cinnamon and chopped pecans. Cut in butter until crumbly. Sprinkle over the batter.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Wednesday, August 11, 2010

Fabulous Wet Burritoes


My sister would LOVE these burritoes!!

1 pound ground beef
1/2 cup chopped onion
1 clove garlic, minced
1/2 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 (4.5 ounce) can diced green chile peppers
1 (16 ounce) can refried beans
1 (15 ounce) can chili without beans
1 (10.75 ounce) can condensed tomato soup
1 (10 ounce) can enchilada sauce
6 (12 inch) flour tortillas, warmed
2 cups shredded lettuce
1 cup chopped tomatoes
2 cups shredded Mexican blend cheese
1/2 cup chopped green onions
Directions

Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas..

Double Chip Meringue Bars

This is a delicious bar cookie that is set apart from the rest with the meringue topping and the combination of chips.

1 cup butter or margarine, melted
1/2 cup sugar
1/2 cup packed brown sugar
2 egg yolks
1 tsp. water
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup semisweet chocolate chips
1 cup peanut butter chips
TOPPING:
2 egg whites
1 cup packed brown sugar

In mixing bowl, cream butter and sugars. Beat in the egg yolks, water and vanilla; mix well. Combine the next four ingredients; gradually add to creamed mixture. Spread into a greased 13 x 9 in. pan. Sprinkle with chips and pat lightly. For topping, beat egg whites, at high speed, until stiff peaks form. Gradually add brown sugar and mix well. Spread evenly over chips. Bake at 350 for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator

Pioneer Woman's Creamy White Enchiladas


These enchiladas were a lot of work but totally worth it. I will pay someone to make these for me next time I have a baby!

2-½ cups Cooked, Shredded Chicken
2 cups Reserved Broth From Chicken
3 Tablespoons Canola Oil
12 whole Corn Tortillas
1 whole Large Onion, Diced
3 whole 4 Oz Cans Whole Green Chilies, Diced
1 whole Jalapeno, Seeded And Finely Diced
1 teaspoon Paprika
½ cups Heavy Cream
2 Tablespoons Butter
2 Tablespoons Flour
1 cup Sour Cream
2-½ cups Monterey Jack Cheese, Grated
Salt And Pepper, to taste
Picante Sauce (optional)
Cilantro, Chopped

Preparation Instructions
Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.
Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.
In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.
To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.
Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.

Cedar Plank Grilled Salmon

When my mother-in-law was here in April she was sweet enough to send Mark and I to a cooking class at Sur la Table with some spending cash to buy some fun things. One of the things we got were these cedar grilling planks. We tried them out last night for the first time and they were awesome! After soaking the board in water for 2 hours, we heated the grill to medium and put the board on for about 10min (until it started popping). On the salmon I spread salt and pepper, 4 heaping Tablespoons of Dijon mustard and 4 heaping Tablespoons of brown sugar. The salmon cooked for about 12 minutes on the grill and was so flavorful and moist. Some of the best salmon I've ever had!!

Quiche Lorraine


Emilie sent me this recipe recently and we totally loved this quiche. A week later, I was looking through my recipe folder for inspiration and I found this recipe, printed in 2004. 6 years later it's still fantastic.

1 recipe pastry for a 9 inch single crust pie
6 slices bacon
1 onion, sliced
3 eggs, beaten
1 1/2 cups milk
1/4 teaspoon salt
1 1/2 cups shredded Swiss cheese
1 tablespoon all-purpose flour

Preheat oven to 450 degrees F (230 degrees C). Line pastry shell with foil. Bake in oven for 8 minutes. Remove foil and bake for an additional 5 minutes, or until crust is set and dry. Remove from oven and turn down temperature to 325 degrees F (165 degrees C).
In a large skillet, cook bacon until crisp. Drain and reserve 2 tablespoons of drippings. Crumble the bacon and set aside. Cook onion in skillet with reserved drippings; cook until onion is tender and then drain.
In a large bowl, mix together milk, salt and eggs. Stir in bacon and onion. In a separate bowl, toss cheese and flour together, then add to egg mixture. Be sure to mix well. Pour egg mixture into pie crust.
Bake in preheated oven for 35 to 40 minutes, or until knife inserted in center of quiche comes out clean. If necessary, cover edge of crust with foil while baking to prevent burning or overbrowning. Let stand for 10 minutes before serving.

Red Curry Coconut Noodles

photo courtesy of Tasty Kitchen

This recipe was great- I always appreciate a Thai recipe that does not call for fish sauce. Next time I will only use a 1/2 package of the rice noodles and I will leave out the broccoli slaw.

6 whole Chicken - Boneless, Skinless Breasts (cubed)
2 cans Coconut Milk
2 teaspoons Red Curry Paste
1 Tablespoon Ginger (fresh, Grated)
1 Tablespoon Cilantro (fresh, Chopped)
¼ cups Sweet Thai Chili Sauce (Trader Joes sells this)
2 c Chicken Or Vegetable Broth
1 package Rice Noodles (I think you only need 1/2 a box)
1 whole Onion (julienne)
2 whole Red Peppers (julienne)
1 cup Broccoli Slaw (I would leave this out next time)
1 Tablespoon Salt To Taste

Preparation Instructions
Start with a large pot over medium-high heat. Scoop the cream off the top of the coconut milk, and put into the pot. The cream will be used as the “fat” instead of oil or butter. Along with the cream, add the curry paste and ginger. Let this simmer for 1 minute.
Then add the chicken. Cook the chicken through.
Then add the rest of what is in the coconut milk cans, sweet Thai chili sauce, cilantro, and chicken broth. Bring this to a simmer.
Then add your julienned veggies and rice noodles. Simmer this. You will see the broth slowly thicken as the rice noodles absorb it. It should only take about 5 minutes for the rice noodles to be cooked through.
Pull the pot off the heat, and let sit for about 5 minutes. It will thicken during this time. Then, it’s done. Slurp these noodles out of big noodle bowls! Garnish it with a bit more cilantro.

Monday, August 2, 2010

Favorite Summer Recipes

Here are my top summer recipes!!

One of my favorite things about summer is berry picking! If you are in the Seattle area, Mercer Slough is a great place for blueberry picking. Here's one of my favorite recipes for using up those blueberries: Blueberry Zucchini Bread

The spicy chicken in the recipe is super tasty all on its own. But paired up with crisp romaine, buttery avocadoes and sweet mangos, this recipe is amazing. Spicy Honey Chicken Salad

Grilling pizza is such a fun excuse to throw a summer party. I love to make the dough ahead of time and then have a spread of a ton of different toppings for guests to make their own pizza creations. What a low stress dinner menu! Grilled Pizza

If you have kids and have a hard time getting them to eat any kind of food, here's a tip for you: put it on a skewer. Seriously. I know it will require supervision for little ones, but they love the idea of having their food on a stick. Another great idea for summer picnics? Frozen fruit skewers. Just cube up watermelon, pineapple, cataloupe and grapes. Sweker them and then freeze them before you leave for the picnic! Chicken Satay Skewers

This chowder is SOOOO SOOOO good. This summer I'm going to try skipping the corn grilling step and just subbing the frozen fire roasted corn from Trader Joes. Another tip: it calls for 2 chipotle peppers, not 2 cans of chipotle peppers. A friend of mine was very confused when she used 2 cans and it was so hot that she could not take a bite. Corn and Chipotle Chowder

The Pioneer Woman has fantastic recipes on her blog- check her out if you haven't already. This is my favorite of her recipes. Hmmmmm, wait, maybe it's her Sheet Cake. Well, anyways this is definitely in my top three. And it's my go-to meal for bringing a meal to new moms. It's light, crunchy, flavorful and beautiful! Asian Noodle Salad

I know summer is supposed to be about cooking ribs on the grill. BUT you've just got to trust me on this one. Try these ribs and you'll be making slow cooker ribs for the rest of your life. Slow Cooker Ribs

Raspberry and Chocolate Muffins

These muffins are so moist and a great way to use summer berries. The combinations are endless! Be sure to read the recipe all the way through before getting started. You will note that the oats soak in the milk 1 hour prior to assembling the rest of the ingredients, so take that into consideration before starting out.

Makes 12 medium muffins

1 cup milk
1 teaspoon white vinegar
1 cup rolled oats (not quick oats)
1 large egg, at room temperature
¼ cup dark brown sugar
½ cup butter, melted and cooled slightly
1 cup plus 2 Tablespoons all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1/4 teaspoon nutmeg, freshly ground
1/2 teaspoon cinnamon, freshly ground
1 cup Raspberries, fresh or frozen & ½ cup Dark Chocolate, chunked or chips

Combine milk, vinegar and oats in a large bowl and let stand one hour.

Preheat the oven to 375°F. Grease a twelve-cup muffin tin and line with cupcake papers.

Crack the egg into the oat and milk mixture; add brown sugar and mix to combine. Stir in melted butter.

Sift remaining ingredients into the bowl: flour, salt, baking powder, baking soda, & spices. Gently fold into batter, taking care not to over mix.

Sprinkle add-in and flavorings of your choice and combine muffin batter gently.

Use a large ice cream scoop or 1/3 cup measuring cup to scoop batter into muffin tins. Bake until light brown and tops spring back when gently touched, about 10-12 minutes. Note: Muffins will take slightly longer to bake if you are adding fresh fruit such as blueberries or rhubarb.

Remove from oven and cool in tins. To remove, run a sharp knife around the edges and pop muffins out. Enjoy!

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