Friday, December 21, 2012
Tuesday, October 30, 2012
Wednesday, May 16, 2012
Deep Dish French Bread Pizza
Wednesday, February 1, 2012
Sunday, July 24, 2011
One of these meals included boneless rib-eye steaks and corn on the cob. Hardly any effort necessary and yet this meal always brings back memories of childhood summers and the parents grilling in the backyard. I decided to up the ante slightly by making a hearty pan sauce after searing the steaks in the cast iron skillet. Any leftover sauce can always be used over biscuits or pasta.
Wednesday, December 2, 2009
Friday, July 17, 2009
Wednesday, April 15, 2009
2 sheets puff pastry
Salt and pepper to taste
1 Tbsp. unsalted butter
4 Tbsp. Mushroom Duxelles
2. Fillets are often irregular in shape, if yours are use a piece of kitchen twine to tie them into a round. (See the photo tutorial for making Individual Beef Wellingtons.)
3. Season fillets generously with salt and pepper.
4. Pre-heat a medium (10-inch) non-stick skillet over medium heat. Add butter and swirl in pan to melt.
5. Cook fillets on both sides for about 3 minutes until well-browned, then brown the edges. Note: Regularly check the internal temperature of the fillets, they should not be cooked past 120F at the center.*** Allow fillets to cool, then wrap in plastic and chill for at least a couple of hours. In the meantime make the duxelles.
6. Heat oven to 400F. Whisk together egg and 1 tablespoon water (egg wash).
7. Wrap the fillets in puff pastry . Brush with egg wash, and bake in center of oven until golden brown; about 30 minutes.
2 Tbsp. unsalted butter; divided
3 Tbsp. finely chopped shallot
Salt and pepper to taste
1/2 tsp. dried thyme or 1 1/2 Tbsp. fresh thyme leaves
1/4 cup dry vermouth, sherry, or white wine
2. Scrape mushrooms out into a clean, cotton towel. (Note: Do not use terry cloth, and choose an old towel as you will stain it.)
3. Twist towel around mushrooms and wring out as much liquid as you can over the sink.
4. Heat a large (10-inch) non-stick skillet over a burner set between medium and medium-high.
5. Add 1 tablespoon butter and swirl to melt and avoid burning.
6. Add mushrooms, shallots, a pinch of salt, a pinch of black pepper, and thyme.
7. Cook, stirring frequently, until mushrooms appear dry and are beginning to brown; about 5 minutes.
8. Stir in remaining tablespoon of butter, and, when melted, the sherry or wine.
9. Cook, stirring frequently, until the vermouth has evaporated.
10. Remove from heat and cool.
Note: Duxelles freeze well, so although this recipe produces more than you need for two wellingtons, you can save the remainder for future use.
Thursday, July 10, 2008
I like my lasagna with a lot of cheese and sauce so it is extra gooey. I think this may be my favorite version I've ever had. If you're not feeling the veggies, you can leave them out, or if the mood strikes you you can always add some more! I have to admit that I made this almost overflowing from my 9X9 pan and had to sit it on a baking sheet to bake to catch any drips, so if you have an extra deep baking dish, it may bode well for you to use that instead.
Thursday, February 21, 2008
3 pounds flank steak
1/3 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, minced
2 limes, juiced
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1 white onion, chopped
1/2 cup chopped fresh cilantro
1 lime, juiced
2 large tomatoes, chopped
2 jalapeno peppers, chopped
1 white onion, quartered
4 cloves garlic, peeled
4 dried New Mexico chile pods
1 pinch salt and pepper to taste
1 (32 ounce) package corn tortillas
2 cups grated cotija cheese (optional)
2 limes, cut into wedges
Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.
In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.
Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).
Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.
Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.
Tuesday, January 22, 2008
Monday, January 21, 2008
1 t. liquid smoke
1 t. season salt
1 t. pepper
1 t. garlic powder
Mix together Guinness, Worcestershire, liquid smoke, season salt, salt, pepper, and garlic powder. Allow beef to marinate in beer mixture for at least two hours in the refrigerator. 30 minutes before cooking, remove from refrigerator and bring meat and marinade to room temperature before roasting.
Preheat oven to 325 degrees.
Toss apple and onion slices with the meat and the marinade. Place in a greased roasting pan and cook until meat thermometer inserted in the center of the roast has reached 140 degrees. Remove from the oven and allow roast to sit for 10 minutes before slicing.
Wednesday, November 7, 2007
For Halloween it was time to make the first chili of the season. I love all of the different variations on chili, but sometimes nothing is as good as basic, simple beans and hamburger. I used to use chili seasoning mixes that I bought at the grocery store, but I figured it was time to make a homemade seasoning blend. I wasn't sure of everything to put in, so I found a recipe on allrecipes.com and used it. It was a great blend and I will be using it to base my chili mixes on in the future. I also found a recipe for homemade cornbread on allrecipes (after dining at the Delta Grill last week I needed corn bread). And to finish it all up I made pumpkin chocolate chip cookies, which I saw on ...And a Cookie for Dessert (www.brooke-cookiejar.blogspot.com/). I did half chocolate chips and half butterscotch chips. These cookies are amazing. I think now that we are out of them I may need to make some more!
4 teaspoons chili powder (I added extra chili powder)
1 tablespoon crushed red pepper
1 tablespoon dried minced onion
1 tablespoon dried, minced garlic (I used garlic powder)
2 teaspoons white sugar
2 teaspoons ground cumin
2 teaspoons dried parsley
2 teaspoons salt
1 teaspoon dried basil
1/4 teaspoon ground black pepper
1 cup cornmeal
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup milk
1/4 cup shortening (I used butter instead)
In a mixing bowl, combine flour, cornmeal, sugar, baking powder and salt. Add the milk, eggs and shortening; beat for 1 minute. Pour into a greased 9-in. square baking pan. Bake at 425 degrees F for 20-25 minutes or until bread is golden brown and tests done.
Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
Add vanilla, chocolate chips and nuts.
Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.
Tuesday, October 16, 2007
Banana Bread (BH & G)
Crazy Quilt Crust Pie (from my mom)
(for the Crust)
1/2 c. flour
1/2 t. salt
1/2 t. baking powder
1/4 c. shortening
1/2 c. sour cream
1/2-3/4 lb ground beef, browned and drained
1/2 package taco seasoning
1/2 c. sour cream
3/4 c. refried beans
3/4 c. crushed tortilla chips
1 c. shredded cheddar cheese
Preheat oven to 425. Lightly grease and flower bottom and sides of a 9X9 casserole dish. Combine all ingredients for the crust and stir until blended. Batter will be slightly lumpy. Spread batter thinly on the bottom and thickly up the sides of the casserole dish. Spread refried beans for first layer on the dough. Next, mix together the hamburger, sour cream and taco seasoning and spread as the second layer on top of the refried beans. Top with cheese and then with the crushed tortilla chips. Bake for 25 minutes.
1/3 c. butter
1 c. packed brown sugar
2/3 c. unsweetened cocoa powder
1 TB instant coffee granules
1 t. baking soda
1 t. ground cinnamon
2 egg whites
1/3 c. low-fat vanilla yogurt
1 1/2 c. all-purpose flour
1/4 c. granulated sugar
In a large mixing bowl beat the butter or margarine with an electric mixer on medium to high speed about 30 seconds or till softened. Add the brown sugar, cocoa powder, coffee granules, baking soda and cinnamon. Beat till combined, scraping sides of bowl occasionally. Beat in the egg whites and yogurt till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Place the granulated sugar in a small bowl. Drop dough by a teaspoon into sugar and roll into balls. Place 2" apart on an ungreased cookie sheet. Bake in a 350 degree oven for 8-10 minutes till edges are firm. Transfer cookies to a wire rack and let cool.
Thursday, August 2, 2007
And I have finally made a recipe from this book: Fried Apples 'n' Onions. It was one of Almanzo's (Laura's husband) favorite dishes, and is a great side dish. The flavors all work really well together and it isn't too sweet and the bacon on top makes it amazing. I made a couple of changes to the recipe, mostly because the recipe in the book would feed about 10 people (even with the smaller version that I'm posting here, Joe and I each had two large servings and a little left over).