The following recipes are SO incredibly yummy and they make a lot of food, so plan on having a dinner party. We made this for the Eisenbrandts and still had leftovers the next night. The pineapple salad is best the first night as it gets REALLY spicy the longer it sits in the jalapeno juices. The mexican snowballs were my personal favorite, but I have a HUGE sweet tooth! Enjoy!
Smoky Beef Tacos
2-3 TBS chopped canned chipotle chiles in adobo
1/2 c. ketchup
8 garlic cloves, chopped
2 tsp. oregano
coarse salt and ground pepper
1 boneless beef chuck roast (about 3 lbs) excess fat trimmed
16 or more corn tortillas lightly toasted
Preheat oven to 350 degrees. In a heavy pot with lid, stir together chiles, ketchup, 1 cup water, garlic, oregano, 2 tsp salt and 1/4 tsp pepper. Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 to 3 hours. Transfer beef to a bowl. Skim off fat from cooking liquid. Shred beef with forks; moisten with cooking liquid as needed (I just returned the shredded beef to the pot with the liquid and it was great). Season with salt and pepper if needed. Serve with tortillas and desired toppings.
Cumin Rice and Beans
coarse salt
1/2 tsp ground cumin
1 cup long grain white rice
1 can (19 oz) kidney beans, rinsed and drained
In medium saucepan with lid, bring 1 1/2 cups salted water and cumin to boil. Add rice; cover and reduce to simmer. Cook 15 minutes; removed from heat and add beans. Cover and let stand a minute. Fluff rice with fork.
Spicy Pineapple Salad
1 TBS vegetable oil
1 pineapple, peeled, cored and cut into 1/2 inch chunks
2 jalapeno chiles, ribs and seeds removed, thinly sliced crosswise (I only used 1 and it was spicy enough)
1 tsp red wine vinegar
coarse salt and ground pepper
In a large skillet, heat oil over high. Working in 2 batches, cook pineapple and jalapenos on one side until lightly browned, 4-6 minutes; transfer to a bowl. Add vinegar, season with salt and pepper, and toss to combine.
Toppings
1. Avocado-Red Onion Relish: Combine 2 diced avocados and 1 finely chopped medium red onion with 1 TBS fresh lime juice. Season with salt and pepper (makes 3 cups).
2. Corn and Tomato Salsa: Combine 1 ten ounce bag thawed frozen corn, 1 cup quartered grape tomatoes, 2 tsp vegetable oil, and 2 tsp red wine vinegar. Season with salt and pepper (makes 3 cups).
3. Cilantro-Lime Crema: Stir together 16 oz reduced-fat sour cream, 1/4 cup fresh lime juice and 1/2 cup chopped cilantro. Season with salt and pepper (makes 2 cups).
Mexican Snowballs
2 pints vanilla ice cream
2 cups sweetened shredded coconut
1 tsp ground cinnamon
Cover two large baking dishes with plastic wrap, pulling so surface is taut. Drop 16 scoops of ice cream onto prepared dishes, dipping ice-cream scoop in hot water as you work. Freeze balls until firm, at least 1 hour.
Meanwhile, preheat oven to 350 degrees. On a rimmed baking sheet, toss coconut with cinnamon. Toast, tossing occasionally, 6-10 minutes; let cool.
Working with one ice-cream ball at a time, remove from freezer, and roll in coconut mixture; return to dish in freezer. Freeze until set, at least 30 minutes or up to 1 day. Serve 2 balls each.
Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts
Wednesday, April 29, 2009
Saturday, January 17, 2009
Smooth Tomato Sauce
This recipe makes the best marinara sauce I have tasted. It is great for pizza as well as pasta, and it makes a nice sauce for chicken parmesan. This comes from The New Best Recipe cookbook (one of my favorites...every recipe I have made from here turns out wonderful, even if it is a little labor intensive...this recipe is not).
2 medium garlic cloves, minced
1/4 c. extra virgin olive oil
1 (28 oz.) can crushed tomatoes
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp sugar
salt and ground black pepper
Heat garlic and oil together in large saucepan over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, pinch of salt, and 2 grinds of pepper. Bring to a simmer. Continue to simmer until the sauce thickens a bit and flavors meld, 10-12 minutes. Taste sauce and adjust salt if necessary. Cover and keep warm.
2 medium garlic cloves, minced
1/4 c. extra virgin olive oil
1 (28 oz.) can crushed tomatoes
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp sugar
salt and ground black pepper
Heat garlic and oil together in large saucepan over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, pinch of salt, and 2 grinds of pepper. Bring to a simmer. Continue to simmer until the sauce thickens a bit and flavors meld, 10-12 minutes. Taste sauce and adjust salt if necessary. Cover and keep warm.
Friday, January 16, 2009
Ted's Pizza Dough
This is from The Food You Want To Eat by Ted Allen. It is the best pizza dough I have ever tried (if you like thin crust pizza that is more salty than sweet...very Italian-like).
1/2 TBS. active dry yeast
1 c. warm water
2 TBS. olive oil
3 c. all-purpose flour
2 tsp. kosher salt
1. In large bowl, stir together yeast, water and olive oil. Then add flour, sprinkle the salt over the flour and stir into wet ingredients with a wooden spoon. When dough gets too stiff to stir with a spoon, knead in the unincorporated flour by hand, picking up the dough with one hand and pressing it against the sides and bottom of the bowl to pick up any bits, and then folding it over on itself so that it all sticks together. Do this until you have a coherent, if still messy, ball of dough.
2. Turn out onto clean work surface and knead for 10 minutes (3-5 will suffice if you feel lazy or get a mixer with a dough hook) At the beginning, the dough will be sticky; but don't add flour and don't flour the surface. Just keep kneading. The dough will eventually get very smooth and supple. It can be sort of meditative after you get going. Or, you may choose to view it as a workout for your arms.
3. Rinse the bowl. Dry it. Grease it with a bit of olive oil. Put dough into bowl; cover with plastic wrap or a kitchen towel and let rise in a warm, draft-free place until it has increased about 1 1/2 times in volume, about an hour. If you're not ready when the dough is, just punch it down again and let it sit until you're ready for it. It's not going anywhere.
4. Preheat oven to 500. If using a stone, put it in the oven and heat for 25 minutes.
5. Dust work surface with cornmeal or flour. Cut pizza dough in two and put one half on work surface; set other half aside. Use your fingers to flatten the dough into a disk. Press and stretch the dough to make a thin circle or rectangle, 10 -12 inches in diameter and 1/4 inch thick (I actually just used a rolling pin because I'm no good at free forming dough with my fingers alone).
6. Transfer dough to stone or baking sheet, add toppings as desired. Bake (475 degrees for baking sheet) until edges are lightly browned, about 12-15 minutes (I checked at 9-10 minutes and mine was done). Remove from oven, sprinkle with a bit of pecorino, romano, parmesano or asiago and some fresh herbs if desired.
I like to use BBQ chicken/red peppers/purple onion/monterey jack cheese OR homemade marinara sauce/monterey jack cheese. I will post the marinara sauce next. ;0)
1/2 TBS. active dry yeast
1 c. warm water
2 TBS. olive oil
3 c. all-purpose flour
2 tsp. kosher salt
1. In large bowl, stir together yeast, water and olive oil. Then add flour, sprinkle the salt over the flour and stir into wet ingredients with a wooden spoon. When dough gets too stiff to stir with a spoon, knead in the unincorporated flour by hand, picking up the dough with one hand and pressing it against the sides and bottom of the bowl to pick up any bits, and then folding it over on itself so that it all sticks together. Do this until you have a coherent, if still messy, ball of dough.
2. Turn out onto clean work surface and knead for 10 minutes (3-5 will suffice if you feel lazy or get a mixer with a dough hook) At the beginning, the dough will be sticky; but don't add flour and don't flour the surface. Just keep kneading. The dough will eventually get very smooth and supple. It can be sort of meditative after you get going. Or, you may choose to view it as a workout for your arms.
3. Rinse the bowl. Dry it. Grease it with a bit of olive oil. Put dough into bowl; cover with plastic wrap or a kitchen towel and let rise in a warm, draft-free place until it has increased about 1 1/2 times in volume, about an hour. If you're not ready when the dough is, just punch it down again and let it sit until you're ready for it. It's not going anywhere.
4. Preheat oven to 500. If using a stone, put it in the oven and heat for 25 minutes.
5. Dust work surface with cornmeal or flour. Cut pizza dough in two and put one half on work surface; set other half aside. Use your fingers to flatten the dough into a disk. Press and stretch the dough to make a thin circle or rectangle, 10 -12 inches in diameter and 1/4 inch thick (I actually just used a rolling pin because I'm no good at free forming dough with my fingers alone).
6. Transfer dough to stone or baking sheet, add toppings as desired. Bake (475 degrees for baking sheet) until edges are lightly browned, about 12-15 minutes (I checked at 9-10 minutes and mine was done). Remove from oven, sprinkle with a bit of pecorino, romano, parmesano or asiago and some fresh herbs if desired.
I like to use BBQ chicken/red peppers/purple onion/monterey jack cheese OR homemade marinara sauce/monterey jack cheese. I will post the marinara sauce next. ;0)
Wednesday, October 1, 2008
Lighter General Tso's Chicken
Another great one from Oct. '08 Everyday Food mag. We called it "Sarge's Chicken" in order to encourage our 2 year-old to try it, and he loved it. He kept asking for more!
1 1/4 c. long grain brown rice (I just used jasmine)
1/4 c. cornstarch (I didn't have so I used Wondra)
1 lb. snow peas, trimmed and halved crosswise (I probably used 1/2 lb and it was fine)
4 cloves garlic, sliced
2 tsp peeled and grated fresh ginger
3 Tbs light-brown sugar
2 Tbs soy sauce
1/2 tsp red pepper flakes (I just used a couple dashes and it was spicy enough)
2 large egg whites
course salt and ground pepper
1 lb. boneless/skinless chicken breasts, cut into 1-inch pieces
2 Tbs vegetable oil
Cook rice according to package or rice cooker/etc. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch/Wondra and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red pepper flakes; toss to combine, and set aside.
In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch/Wondra, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken and toss to coat.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Lift half chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden brown 6-8 mins. Transfer to plate; repeat with remaining oil and chicken, and set aside (reserving skillet with browned pieces).
Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3-5 mins. Return chicken to skillet (with any juices); toss to coat. Serve with rice.
1 1/4 c. long grain brown rice (I just used jasmine)
1/4 c. cornstarch (I didn't have so I used Wondra)
1 lb. snow peas, trimmed and halved crosswise (I probably used 1/2 lb and it was fine)
4 cloves garlic, sliced
2 tsp peeled and grated fresh ginger
3 Tbs light-brown sugar
2 Tbs soy sauce
1/2 tsp red pepper flakes (I just used a couple dashes and it was spicy enough)
2 large egg whites
course salt and ground pepper
1 lb. boneless/skinless chicken breasts, cut into 1-inch pieces
2 Tbs vegetable oil
Cook rice according to package or rice cooker/etc. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch/Wondra and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red pepper flakes; toss to combine, and set aside.
In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch/Wondra, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken and toss to coat.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Lift half chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden brown 6-8 mins. Transfer to plate; repeat with remaining oil and chicken, and set aside (reserving skillet with browned pieces).
Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3-5 mins. Return chicken to skillet (with any juices); toss to coat. Serve with rice.
Sunday, September 28, 2008
Chicken Cheesesteaks with Peppers
This recipe comes from the October 2008 issue of Everyday Food, and it was delicious. Parker our 2 year old even liked it!
1 lb. chicken cutlets (I just cut chicken breasts into strips)
2 Tbs. oil (I used olive oil)
course salt and ground pepper
2 bell peppers (mixed colors...I used red, but I think a red and orange would be nice), ribs/seeds removed and thinly sliced
1 large red onion, halved and thinly sliced
4 garlic cloves, thinly sliced
6 oz. sliced provolone cheese
4 soft Hoagie rolls, split lengthwise and doughy centers scooped out
1/4 c. light mayonnaise
Heat broiler, with rack set 4 inches from heat. On rimmed baking sheet lined with foil, toss chicken with 1 tablespoon of olive oil; season with salt and pepper. Broil, without turning, until chicken is opaque throughout, about 5-7 mins. Transfer to a bowl and set aside. On same baking sheet, toss together peppers, onions, garlic and remaining tablespoon oil (I actually tossed them in a separate bowl first). Lay them out evenly and broil, tossing occasionally, until crisp-tender and slightly charred, 8-10 mins (I tossed every 4 mins and then took them out after 10 mins and they were perfect); season with salt and pepper. Add chicken to broiled vegetables; toss, and spread in single layer. Top chicken and veggies with cheese; broil until cheese is bubbling, 30 secs to 1 min. Scoop out most of doughy center of rolls; spread rolls with mayo; fill with chicken/veggie/cheese mixture and serve immediately.
1 lb. chicken cutlets (I just cut chicken breasts into strips)
2 Tbs. oil (I used olive oil)
course salt and ground pepper
2 bell peppers (mixed colors...I used red, but I think a red and orange would be nice), ribs/seeds removed and thinly sliced
1 large red onion, halved and thinly sliced
4 garlic cloves, thinly sliced
6 oz. sliced provolone cheese
4 soft Hoagie rolls, split lengthwise and doughy centers scooped out
1/4 c. light mayonnaise
Heat broiler, with rack set 4 inches from heat. On rimmed baking sheet lined with foil, toss chicken with 1 tablespoon of olive oil; season with salt and pepper. Broil, without turning, until chicken is opaque throughout, about 5-7 mins. Transfer to a bowl and set aside. On same baking sheet, toss together peppers, onions, garlic and remaining tablespoon oil (I actually tossed them in a separate bowl first). Lay them out evenly and broil, tossing occasionally, until crisp-tender and slightly charred, 8-10 mins (I tossed every 4 mins and then took them out after 10 mins and they were perfect); season with salt and pepper. Add chicken to broiled vegetables; toss, and spread in single layer. Top chicken and veggies with cheese; broil until cheese is bubbling, 30 secs to 1 min. Scoop out most of doughy center of rolls; spread rolls with mayo; fill with chicken/veggie/cheese mixture and serve immediately.
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