1 Large Cucumber thinly sliced
1 small white or red onion thinly sliced
3/4 c white or rice vinegar
1/2 c water
3/4 cup sugar
1 T dried dill
2 tsp red chili flakes
Over medium high heat, combine all marinade ingredients. bring to a boil, remove from heat and add onions (if you'd like them to soften a bit). When the marinade has cooled, add the cucumbers. Cover and refrigerate at least one hour (Even better the next day) & serve!
Wednesday, September 30, 2009
Grilled Red and Green Cabbage Slaw
Ingredients
Nonstick vegetable oil spray
1/2 cup tarragon vinegar
1/2 cup sugar
1/2 cup vegetable oil plus additional for brushing
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1 medium head of red cabbage (about 1 3/4 pounds), quartered through core
1 medium head of green cabbage (about 13/4 pounds), quartered through core
1 bunch green onions (about 6), trimmed
I used cider vinegar and olive oil instead, then added just a touch of sesame oil and reduced the sugar and oil by half. I've also made it with fresh rosemary (I think I like it better this way!) instead of taragon.
Preparation
Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Whisk vinegar, sugar, 1/2 cup oil, mustard, and tarragon in medium bowl. Season dressing with salt and pepper.
Brush cabbages and green onions with oil; sprinkle with salt and pepper. Grill cabbages until dark grill marks form, 3 to 4 minutes per side. Grill green onions until charred on 1 side, 2 to 3 minutes. Transfer vegetables to work surface.
Chop green onions and cabbages; place in large bowl, discarding cores. Add dressing; toss to coat. Season slaw to taste with salt and pepper.
It's even better the second day!!
Nonstick vegetable oil spray
1/2 cup tarragon vinegar
1/2 cup sugar
1/2 cup vegetable oil plus additional for brushing
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1 medium head of red cabbage (about 1 3/4 pounds), quartered through core
1 medium head of green cabbage (about 13/4 pounds), quartered through core
1 bunch green onions (about 6), trimmed
I used cider vinegar and olive oil instead, then added just a touch of sesame oil and reduced the sugar and oil by half. I've also made it with fresh rosemary (I think I like it better this way!) instead of taragon.
Preparation
Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Whisk vinegar, sugar, 1/2 cup oil, mustard, and tarragon in medium bowl. Season dressing with salt and pepper.
Brush cabbages and green onions with oil; sprinkle with salt and pepper. Grill cabbages until dark grill marks form, 3 to 4 minutes per side. Grill green onions until charred on 1 side, 2 to 3 minutes. Transfer vegetables to work surface.
Chop green onions and cabbages; place in large bowl, discarding cores. Add dressing; toss to coat. Season slaw to taste with salt and pepper.
It's even better the second day!!
Tuesday, September 29, 2009
Pot Roast
2 lb. pot roast
olive oil
½ c chopped onion
1 c beef broth
minced garlic
½ c red wine
Tbsp Wooster
2 tsp Italian herbs
½ to 1 tsp liquid smoke
black pepper
Brown roast in olive oil, remove roast, brown onions, add roast and everything else; simmer for 2 ½ to 4 hrs. (You can also do this in the slow cooker)
**My notes…I did this in the crock pot—low for 8 hrs. When I got home, I added a small bag of baby carrots for the last hour or two. Right before we were ready to eat, I melted a pat of butter in a small pan, added a spoonful of flour to make a roux. I whisked in all the liquid from the crock pot and slowly boiled until thickened into a gravy.
Also, this about overflowed my crock pot! You may want to cut back on the size of the roast and amount of carrots added.
olive oil
½ c chopped onion
1 c beef broth
minced garlic
½ c red wine
Tbsp Wooster
2 tsp Italian herbs
½ to 1 tsp liquid smoke
black pepper
Brown roast in olive oil, remove roast, brown onions, add roast and everything else; simmer for 2 ½ to 4 hrs. (You can also do this in the slow cooker)
**My notes…I did this in the crock pot—low for 8 hrs. When I got home, I added a small bag of baby carrots for the last hour or two. Right before we were ready to eat, I melted a pat of butter in a small pan, added a spoonful of flour to make a roux. I whisked in all the liquid from the crock pot and slowly boiled until thickened into a gravy.
Also, this about overflowed my crock pot! You may want to cut back on the size of the roast and amount of carrots added.
Two Chicken Crock-Pot Recipes
Slow-Cooker Salsa Chicken
Chicken breasts (diced)
Jar of salsa
Can of black beans, drained
Can of corn, drained
Combine in slow-cooker, cook all day over low, and serve over rice. You can also put in other things like black olives, peppers, etc.
Slow-Cooker Italian Chicken
Chicken Breasts (diced)
Can of tomato sauce
Can of artichoke hearts, drained
Jar of roasted red peppers, drained
Italian Seasoning
Combine in slow-cooker, cook all day over low, and serve over pasta with parmesan cheese.
Chicken breasts (diced)
Jar of salsa
Can of black beans, drained
Can of corn, drained
Combine in slow-cooker, cook all day over low, and serve over rice. You can also put in other things like black olives, peppers, etc.
Slow-Cooker Italian Chicken
Chicken Breasts (diced)
Can of tomato sauce
Can of artichoke hearts, drained
Jar of roasted red peppers, drained
Italian Seasoning
Combine in slow-cooker, cook all day over low, and serve over pasta with parmesan cheese.
Easy Veggies and Rice
1 onion, diced
olive oil
¾ c. chicken broth
1 large can petit diced tomatoes, drained
1 can black beans, drained and rinsed (multiple times) well
frozen chopped spinach
wild rice, cooked according to package directions
salt
seasoned pepper
parmesan cheese
While cooking the wild rice, sauté the onion in olive oil over medium-high heat until translucent and soft. Add in the chicken broth, and simmer until reduced to less than half. Reduce heat to medium. Add tomatoes and black beans, season with salt and pepper. Simmer to reduce any remaining liquid. Stir in frozen spinach, cook for 5 or so minutes until spinach is cooked through. Serve veggie mix over rice, sprinkle with parmesan. Only takes about 15 minutes!
olive oil
¾ c. chicken broth
1 large can petit diced tomatoes, drained
1 can black beans, drained and rinsed (multiple times) well
frozen chopped spinach
wild rice, cooked according to package directions
salt
seasoned pepper
parmesan cheese
While cooking the wild rice, sauté the onion in olive oil over medium-high heat until translucent and soft. Add in the chicken broth, and simmer until reduced to less than half. Reduce heat to medium. Add tomatoes and black beans, season with salt and pepper. Simmer to reduce any remaining liquid. Stir in frozen spinach, cook for 5 or so minutes until spinach is cooked through. Serve veggie mix over rice, sprinkle with parmesan. Only takes about 15 minutes!
“I Say It’s Homemade” Spaghetti Sauce
1½ lbs. lean ground beef
1 large onion, diced
1 whole bulb of garlic, pressed (or only a few cloves, if you prefer)
Olive oil
Small yellow squash, thinly sliced
Small zucchini, thinly sliced
1 jar of spaghetti sauce (I usually use Ragu)
1 can RoTel tomatoes
1 can petite diced tomatoes
1 small can of sliced black olives, drained
¼ c. catsup
½ c. red wine
1 T Italian seasoning (or fresh herbs, if available)
Dash or two of Tabasco
Dash or two of Worscestershire
Bay leaf
Salt and pepper to taste
1. Brown the ground beef, drain.
2. Sauté onion and garlic in a small amount of olive oil; add squash and zucchini and cook for just a few minutes.
3. In a large pot, combine all ingredients.
4. Bring to a boil, then reduce to simmer. Cook for at least 45 minutes, better if simmered for at least 1½ hours.
1 large onion, diced
1 whole bulb of garlic, pressed (or only a few cloves, if you prefer)
Olive oil
Small yellow squash, thinly sliced
Small zucchini, thinly sliced
1 jar of spaghetti sauce (I usually use Ragu)
1 can RoTel tomatoes
1 can petite diced tomatoes
1 small can of sliced black olives, drained
¼ c. catsup
½ c. red wine
1 T Italian seasoning (or fresh herbs, if available)
Dash or two of Tabasco
Dash or two of Worscestershire
Bay leaf
Salt and pepper to taste
1. Brown the ground beef, drain.
2. Sauté onion and garlic in a small amount of olive oil; add squash and zucchini and cook for just a few minutes.
3. In a large pot, combine all ingredients.
4. Bring to a boil, then reduce to simmer. Cook for at least 45 minutes, better if simmered for at least 1½ hours.
Red Rice
Red Rice
From Southern Living
10-12 servings
Prep: 10 min
Cook: 50 min
Tomato paste tends to scorch easily, so be sure to stir as directed.
1½ cups uncooked long-grain rice
8 bacon slices
1 large sweet onion, chopped
4 garlic cloves, pressed
2½ cups chicken broth
1½ (6 oz.) cans tomato paste
½ tsp. salt
¼ tsp. pepper
3 Tbsp. chopped fresh parsley
Garnish: chopped fresh parsley
1. Rinse rice with cold running water 3 minutes or until water is no longer cloudy. Drain and set aside.
2. Cook bacon in a 3 1/2-qt. saucepan over medium heat 10 minutes or until crisp. Drain and set bacon aside, reserving 2 Tbsp. bacon drippings in pan.
3. Sauté onion in hot drippings in saucepan over medium-high heat 8 minutes or until onion is tender; add garlic, and sauté 1 minute.
4. Stir in rinsed rice, chicken broth, and next 3 ingredients; bring to a boil. Cover, reduce heat to low, and simmer 30 minutes, stirring mixture every 7 to 10 minutes.
5. Remove from heat; fluff with a fork. Stir in crumbled bacon and 3 Tbsp. parsley; garnish, if desired.
From Southern Living
10-12 servings
Prep: 10 min
Cook: 50 min
Tomato paste tends to scorch easily, so be sure to stir as directed.
1½ cups uncooked long-grain rice
8 bacon slices
1 large sweet onion, chopped
4 garlic cloves, pressed
2½ cups chicken broth
1½ (6 oz.) cans tomato paste
½ tsp. salt
¼ tsp. pepper
3 Tbsp. chopped fresh parsley
Garnish: chopped fresh parsley
1. Rinse rice with cold running water 3 minutes or until water is no longer cloudy. Drain and set aside.
2. Cook bacon in a 3 1/2-qt. saucepan over medium heat 10 minutes or until crisp. Drain and set bacon aside, reserving 2 Tbsp. bacon drippings in pan.
3. Sauté onion in hot drippings in saucepan over medium-high heat 8 minutes or until onion is tender; add garlic, and sauté 1 minute.
4. Stir in rinsed rice, chicken broth, and next 3 ingredients; bring to a boil. Cover, reduce heat to low, and simmer 30 minutes, stirring mixture every 7 to 10 minutes.
5. Remove from heat; fluff with a fork. Stir in crumbled bacon and 3 Tbsp. parsley; garnish, if desired.
Thursday, September 24, 2009
Awesome London Broil
NOTE: This recipe is taken directly from http://llcskitchen.blogspot.com
1 London Broil, approximately 1 to 2 lbs.
1/2 c. soy sauce
3 cloves garlic, minced
2 TBS. vegetable oil
2 TBS. ketchup
1 tsp. dried oregano
1/2 tsp. freshly ground black pepper
Poke holes in your LB with either a fork or the tip of a sharp knife. Dump all ingredients except the LB in a large ziplock bag. Close the bag tightly and give it a good shake or 10 to combine all the ingredients. Drop your LB in the bag and smoosh the marinade all over it, then place the bag on a flat dish and refrigerate overnight or at least for 8 hours, turning the bag over once.When ready to prepare, heat your grill and cook the LB for approximately 4 minutes on each side for rare, 5 minutes on each side for medium rare and 6 to 8 minutes on each side for medium well to well. I highly recommend serving this cut of meat on the rare to medium rare side as the more well you cook it the more tough it will be regardless of the marinade or the slicing. Gah. After your LB is grilled to your liking, let it rest off the heat for at least 5 minutes to evenly distribute the yummy juices throughout the piece, ensuring juicy slices from end to end! Cut thinly along the bias of the meat.. meaning cut it width wise and not length wise. Enjoy!
1 London Broil, approximately 1 to 2 lbs.
1/2 c. soy sauce
3 cloves garlic, minced
2 TBS. vegetable oil
2 TBS. ketchup
1 tsp. dried oregano
1/2 tsp. freshly ground black pepper
Poke holes in your LB with either a fork or the tip of a sharp knife. Dump all ingredients except the LB in a large ziplock bag. Close the bag tightly and give it a good shake or 10 to combine all the ingredients. Drop your LB in the bag and smoosh the marinade all over it, then place the bag on a flat dish and refrigerate overnight or at least for 8 hours, turning the bag over once.When ready to prepare, heat your grill and cook the LB for approximately 4 minutes on each side for rare, 5 minutes on each side for medium rare and 6 to 8 minutes on each side for medium well to well. I highly recommend serving this cut of meat on the rare to medium rare side as the more well you cook it the more tough it will be regardless of the marinade or the slicing. Gah. After your LB is grilled to your liking, let it rest off the heat for at least 5 minutes to evenly distribute the yummy juices throughout the piece, ensuring juicy slices from end to end! Cut thinly along the bias of the meat.. meaning cut it width wise and not length wise. Enjoy!
Roasted Tomatoes
12 plum tomatoes, halved lengthwise, cores and seeds removed
4 tablespoons good olive oil
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 450 degrees F.
Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.
**OR: put all marinade ingredients in a ziploc bag, mix well. Add tomatoes, make sure all get coated well. Remove from marinade with a slotted spoon, place on a sheet pan. Drizzle with remaining marinade.
4 tablespoons good olive oil
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 450 degrees F.
Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.
**OR: put all marinade ingredients in a ziploc bag, mix well. Add tomatoes, make sure all get coated well. Remove from marinade with a slotted spoon, place on a sheet pan. Drizzle with remaining marinade.
Hamburger Pie
**makes 2 pies!
1½ lbs. ground beef
1 small onion, diced (more or less to your taste)
¾ c. milk
¾ c. mayonnaise
3 eggs—beaten
1½ tbsp. cornstarch
2 to 2¼ c. grated cheddar cheese
salt and pepper to taste
2 frozen pie crusts
Pre-heat oven to 350°. Brown ground beef with onions, pour off fat. In a large bowl, mix beef, milk, mayo, eggs, cornstarch, and cheese. Add salt and pepper. Slit bottom of piecrusts, pour meat mixture equally into each. Bake for approximately 1 hour, covering edge of crust after 15 minutes. Uncooked pie can be frozen. To cook frozen pie, either thaw in refrigerator, or preheat oven to 450°. Cover crust edges, bake frozen pie for about 15 minutes before changing temperature to 350°. Continue baking for about 1½ hours.
I use lean ground beef, skim milk, low fat mayo, and the roll-out refrigerated piecrusts.
1½ lbs. ground beef
1 small onion, diced (more or less to your taste)
¾ c. milk
¾ c. mayonnaise
3 eggs—beaten
1½ tbsp. cornstarch
2 to 2¼ c. grated cheddar cheese
salt and pepper to taste
2 frozen pie crusts
Pre-heat oven to 350°. Brown ground beef with onions, pour off fat. In a large bowl, mix beef, milk, mayo, eggs, cornstarch, and cheese. Add salt and pepper. Slit bottom of piecrusts, pour meat mixture equally into each. Bake for approximately 1 hour, covering edge of crust after 15 minutes. Uncooked pie can be frozen. To cook frozen pie, either thaw in refrigerator, or preheat oven to 450°. Cover crust edges, bake frozen pie for about 15 minutes before changing temperature to 350°. Continue baking for about 1½ hours.
I use lean ground beef, skim milk, low fat mayo, and the roll-out refrigerated piecrusts.
Chicken Enchiladas
olive oil
3 boneless, skinless chicken breasts, cut into 1" cubes (or smaller)
2 tsp. cumin
salt and pepper to taste
1/2 onion, diced
3 cloves garlic, diced
16 oz. light sour cream
4 green onions, chopped
2 (4.5 oz) cans diced chilies
2 c. shredded Mexican-blend cheese
8 oz. block of light cream cheese, cut into 8 long strips
8 large flour tortillas
jar of enchilada sauce (16 oz?)
Preheat oven to 375, and spray a large casserole dish with olive oil (13x9).
Over medium to medium-high heat, saute chicken with salt, pepper, and 1 tsp. cumin. When almost cooked thru, add in onion and garlic, cooking till translucent.
In a large bowl, mix sour cream, 1 tsp. cumin, green onions, chilies, and 1 c. cheese. Add in chicken mixture (if it has a lot of liquid in it, drain that off first...gross I know).
Spoon about 1/2 c. of filling in the center of each tortilla, then lay a strip of cream cheese on top. Fold up ends of tortilla, then roll up to seal. Place seam side down in casserole dish. You will probably have to cram the enchiladas in the casserole to get them all to fit!!
Pour the jar of sauce over the enchiladas, then cover with tinfoil. Bake at 375 for about 20 minutes, or until filling is heated thru, and sauce begins to bubble. Remove the foil, sprinkle the remaining cup of cheese over the top, baking for another 5-10 minutes till cheese is melted and bubbly.
YUM!!!
3 boneless, skinless chicken breasts, cut into 1" cubes (or smaller)
2 tsp. cumin
salt and pepper to taste
1/2 onion, diced
3 cloves garlic, diced
16 oz. light sour cream
4 green onions, chopped
2 (4.5 oz) cans diced chilies
2 c. shredded Mexican-blend cheese
8 oz. block of light cream cheese, cut into 8 long strips
8 large flour tortillas
jar of enchilada sauce (16 oz?)
Preheat oven to 375, and spray a large casserole dish with olive oil (13x9).
Over medium to medium-high heat, saute chicken with salt, pepper, and 1 tsp. cumin. When almost cooked thru, add in onion and garlic, cooking till translucent.
In a large bowl, mix sour cream, 1 tsp. cumin, green onions, chilies, and 1 c. cheese. Add in chicken mixture (if it has a lot of liquid in it, drain that off first...gross I know).
Spoon about 1/2 c. of filling in the center of each tortilla, then lay a strip of cream cheese on top. Fold up ends of tortilla, then roll up to seal. Place seam side down in casserole dish. You will probably have to cram the enchiladas in the casserole to get them all to fit!!
Pour the jar of sauce over the enchiladas, then cover with tinfoil. Bake at 375 for about 20 minutes, or until filling is heated thru, and sauce begins to bubble. Remove the foil, sprinkle the remaining cup of cheese over the top, baking for another 5-10 minutes till cheese is melted and bubbly.
YUM!!!
Santa Fe Stew
Santa Fe Stew
2 lbs. ground chicken, venison, or beef (or combination)
1 onion, diced
2 packages Ranch Dressing mix
2 packages Taco Seasoning
1 16-oz. can of each of the following (do not drain):
black beans
kidney beans
pinto beans
diced tomatoes with chilies (you can use 2 cans)
1 large can of diced tomatoes
2 cans of white corn
2 cups of water (can be discarded if you’d like less broth)
Brown meat with onions, drain. Stir in the 4 seasoning packets. Add remaining ingredients and simmer for at least 2 hours.
Serve with sour cream, shredded cheese, green onion, and tortilla chips
2 lbs. ground chicken, venison, or beef (or combination)
1 onion, diced
2 packages Ranch Dressing mix
2 packages Taco Seasoning
1 16-oz. can of each of the following (do not drain):
black beans
kidney beans
pinto beans
diced tomatoes with chilies (you can use 2 cans)
1 large can of diced tomatoes
2 cans of white corn
2 cups of water (can be discarded if you’d like less broth)
Brown meat with onions, drain. Stir in the 4 seasoning packets. Add remaining ingredients and simmer for at least 2 hours.
Serve with sour cream, shredded cheese, green onion, and tortilla chips
Subscribe to:
Posts (Atom)
