Wednesday, September 28, 2011

Spinach Salad with Soy Ginger Dressing

Sometimes I eat salads because they are healthy.  Sometimes I eat them because they are delicious.  This is a delicious one.  Thank you Becky for passing along this great recipe!

Dressing Ingredients:
1/4 cup of olive oil
1 tsp dark sesame oil
2 tbsp seasoned rice vinegar
1 tsp soy sauce
1 tsp fresh ginger, finely minced
1 clove of garlic, minced
Juice of 1 orange
1 tsp honey

Combine all ingredients then whisk until well combined.

Baby spinach leaves
Mandarin oranges
Dried cranberries
Toasted almonds
Wonton strips, fried

Toast almonds in a dry pan for a few minutes until golden brown. Toss the spinach leaves with dressing to taste. Top the spinach with oranges, cranberries, almonds and wonton strips.

Chicken Enchilada Pasta

I doubled this recipe for community group and it was a huge hit! Most people went back for seconds.  Definitely a keeper.

2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce (I used mild)
2/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese (I used sharp cheddar)
16-20 oz. penne pasta (Depending on how “saucy” you want the pasta)

Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don’t boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.

Tuesday, September 20, 2011

Free Kindle Download of Cookbook

Click here for a free kindle download for the Everything Soup, Stew and Chili Cookbook.

And while I'm on the soup, stew and chili are 3 recipes to add to your fall dinner plans:

Caldo de Queso

Spinach, Beef and Barley Stew

BBQ Chili

Sunday, September 18, 2011

Sloppy Joes

Yummy comfort food- just in time for fall!

1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste

In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Bacon-Wrapped Chicken Tenders

You will be so surprised at how much flavor this 4 ingredient recipe has!  Try it this week!

8 fresh sage leaves
8 chicken tenders (about 1 1/4 pounds)
8 slices bacon
1/2 teaspoon extra-virgin olive oil

Place a sage leaf on each chicken tender, then wrap each with a bacon slice. In a large skillet, heat oil over medium-high. Add tenders, sage side down, and cook until fat is rendered and bacon is browned, about 6 minutes. Flip and cook until tenders are cooked through, 6 minutes. With tongs, transfer to a wire rack set on a rimmed baking sheet to drain.

Tuesday, September 13, 2011

Mustard Herb-Crusted Pork Tenderloin

We gobbled up this recipe so fast, I didn't have time to take a photo!  The combination of flavors was fantastic!  Using the meat thermometer was the key to keeping it moist and not over cooking it.

1/4 cup Italian seasoned panko crumbs
2 tbsp fresh parsley
1 ½ tbsp Parmesan cheese, grated
1 tsp fresh thyme, leaves only
1 1lb pork tenderloin, trimmed
Sea salt and freshly cracked, pepper, to taste
2 tbsp Dijon mustard
1/2 tsp fennel seeds, crushed
1 clove of garlic, minced
Cooking spray

Preheat the oven to 450 degrees. Coat a baking sheet with tin foil and spray it with cooking spray.

Pour the panko crumbs, parsley, cheese, and thyme onto a plate, mix until well combined. Remove the silver skin from the pork tenderloin. Pat dry then season with sea salt and freshly cracked pepper. Mix the mustard, fennel seeds, and garlic together then rub evenly all over the pork tenderloin. Roll the pork tenderloin in the panko mixture until coated really well. Place the pork tenderloin on the baking sheet.

Place into the oven and bake for 20-25 minutes or until a meat thermometer reads 165 degrees. Let the meat rest for 7-10 minutes before slicing and serving. Enjoy!

Friday, September 9, 2011

Mustard Greens with Chipotle and Bacon

Kids and Mark did not like this recipe but I thought it was a tasty side.

2 3/4 pounds curly mustard greens (2 to 3 bunches), stems and coarse ribs discarded
4 bacon slices, cut crosswise into 1/2-inch pieces
3 tablespoons olive oil
1 teaspoon minced canned chipotle chiles in adobo
1/2 teaspoon salt

Coarsely chop greens, then cook in 2 batches in a 6- to 8-quart pot of boiling salted water , uncovered, stirring occasionally, until wilted and tender, about 5 minutes. Transfer with a slotted spoon to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing gently to release excess moisture.

Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until crisp, 4 to 5 minutes. Transfer with a slotted spoon to paper towels to drain, reserving fat in skillet. Add oil, chipotle, greens, and salt to fat and cook, stirring occasionally, until heated through, 2 to 3 minutes. Transfer to a serving dish and sprinkle with bacon.

Hush Puppies

A perfect side to chowder!

2 eggs, beaten
2 T white sugar
1/2 c onion, diced
1 cup flour
1 cup cornmeal
1/2 t baking powder
1 t salt
1/3-1/2 c sauteed and chopped roasted green chilies
1-2 T milk (if needed for moistness)
1 quart oil for frying

In a medium bowl, mix together eggs, sugar, and onion. Blend in flour and cornmeal. Fold in chilies.
Heat 2 inches of oil to 365 degrees F (185 degrees C). Drop batter by rounded teaspoonfuls in hot oil, and fry until golden brown. Cook in small batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.

Chocolate Zucchini Bread

Zucchini recipe? Check!  Dessert recipe?  Check! This one was made for a pregnant lady who has a neighbor who graciously delivers zucchini almost every day.

2 (1 ounce) squares unsweetened chocolate
3 eggs
2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup semisweet chocolate chips (coat in some flour first)

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

Crab Cake Mac N Cheese

My dad is in town visiting and bought a TON of fresh crab meat from pike place market.  After making crab/roasted green chili omelets and crab potato chowder, there was still enough crab meat left for this recipe.  Yum!

1 pound cavatappi or elbow pasta (I used penne)
2 tablespoons extra-virgin olive oil
6 tablespoons butter
3 ribs celery, finely chopped
1 medium onion, finely chopped
1/2 small red bell pepper, seeded and finely chopped
3 to 4 cloves garlic, finely chopped
1 bay leaf
About 2 tablespoons freshly chopped thyme leaves, several sprigs (I used 1/2T dried)
About 1 tablespoon grated lemon zest (I used 1T lemon juice)
Freshly ground black pepper
3/4 pound fresh lump crabmeat, picked for shells and flaked
1 tablespoon Old Bay seafood seasoning (I used cajun seasoning)
3 tablespoons all-purpose flour
2 1/2 cups milk
Freshly grated nutmeg, to taste (I left this out)
1 tablespoon Dijon mustard (I left this out)
1/3 pound, about 1 rounded cup grated sharp white Cheddar
1/3 pound, about 1 rounded cup shredded Gruyere or Swiss cheese (I used monterey jack)
3 tablespoons hot sauce (recommended: Frank's Red Hot)
1 cup panko bread crumbs
A generous handful flat-leaf parsley, finely chopped
1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls

Bring a large pot of water to a boil over medium heat, then salt the water. Add the pasta and cook for 3 to 4 minutes, (it will be undercooked). Cool, drain well and add it to a large bowl.

Meanwhile, in a medium saucepan, heat 2 tablespoons of extra-virgin olive oil, 2 turns of the pan, and 1 tablespoon of the butter over medium to medium-high heat. Add the celery, onion, red pepper, garlic, bay leaf, thyme, lemon zest, salt and pepper, to taste. Cook to tender, 6 to 8 minutes. Add the crabmeat to the vegetables and season liberally with seafood seasoning. Stir to combine, then remove from heat.

In a medium sauce pot, over low heat, melt 3 tablespoons butter and whisk in the flour. Cook for 1 minute, then whisk in the milk and bring to a bubble. Season the sauce with salt, pepper and nutmeg, to taste, and cook for a few minutes, until the mixture coats the back of a spoon. Add the mustard and the cheese and stir in a figure 8 motion. Add the vegetables and crab, sauce to the bowl with the pasta and transfer the mixture to individual baking crocks or a large casserole dish. This can be made ahead to this point and refrigerated.

Preheat the oven to 375 degrees F.

To complete the dish, melt a couple of tablespoons butter in a small skillet, over low heat and add 3 tablespoons hot sauce. Warm through, then add the panko crumbs and toss to evenly coat the crumbs in sauce mixture. Cool the crumbs, then toss in the parsley and 1/2 cup grated Parmigiano -Reggiano cheese. Top the mac n cheese with the spicy crumb mixture. Arrange individual crocks on a baking sheet or put the casserole on baking sheet to catch any drips. Bake until brown and heated through, about 10 minutes. If cooking from cold, the mac n cheese will take 40 to 45 minutes, but add the crumbs the last 10 minutes of baking.


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