then you need to make this cake. I tried the recipe while my parents were here last week. Mom, Dad, and Matthew all enjoyed it. They all commented on how rich it was. They think they could have split it 3 ways.
I made a different version for me - using a powder egg substitute, rice milk, and no chocolate chips. Mine did not rise the same and was over-cooked. It still had some good flavor though.
Maybe I shouldn't encourage you to try this right away because you will now be able to eat a yummy chocolate cake within minutes.
Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts
Thursday, October 15, 2009
Wednesday, July 22, 2009
Hypoallergenic Diet
I am going to try the hypoallergenic diet. Canaan has responded very well to the hypoallergenic formula so the gastroenterologist thinks I can try the diet and try nursing her again. I have to be on the diet for 7 days before I try nursing. If she responds well to the nursing, then I can SLOWLY add foods back to my diet. I should be able to tell quickly if something is causing her allergic reaction.
This means I have to stay away from dairy, egg, soy, wheat, peanut, tree nut, AND shellfish.
Do you have any good recipes that avoid all these things? I feel that breakfast is going to be the hardest meal for me. Staying away from dairy at breakfast will be especially hard.
This means I have to stay away from dairy, egg, soy, wheat, peanut, tree nut, AND shellfish.
Do you have any good recipes that avoid all these things? I feel that breakfast is going to be the hardest meal for me. Staying away from dairy at breakfast will be especially hard.
Wednesday, April 29, 2009
Tex-Mex Recipes?
This weekend we have a dinner group meeting at our house for dinner (shocking, isn't it?). I thought it would be fun to celebrate Cinco de Mayo since we desperately miss Tex-Mex.
Does anyone have a good fajita marinade recipe? The last stuff I purchased from the store was not very good.
What about any other Tex-Mex recipes that would be good?
Thank you! I'll let you know how things turn out.
Does anyone have a good fajita marinade recipe? The last stuff I purchased from the store was not very good.
What about any other Tex-Mex recipes that would be good?
Thank you! I'll let you know how things turn out.
Tuesday, December 2, 2008
Lasagna??
Do you have a tasty recipe for lasagna? I have only made lasagna from my Betty Crocker cookbook. While it is not bad, it does not have a lot of flavor. I would like to try a different recipe. There are so many to choose from so I thought I would ask if you have a favorite that I could try.
Thank you!
Thank you!
Thursday, October 2, 2008
Georgia Cooking in an Oklahoma Kitchen
by Trisha Yearwood
I think I read about this cookbook in a magazine article. In high school, I became a fan of Trisha Yearwood's music. And I enjoyed the article so I thought I would give the cookbook a try.
This is definitely a southern cooking cookbook (as I'm sure you figured out from the title). There are several recipes that I think I will try...Lizzie's Chicken and Dumplings, Breakfast Sausage Casserole, Black Bean Lasagna, Garlic Grits Casserole, Sweet Potato Souffle, Pecan-Pie Muffins, Sour Cream Coffee Cake, German Chocolate Cake with Coconut Frosting (to name half the book), but as you can tell these are recipes for comfort food. Every once in a while Matthew will request homemade fried chicken at home, but that is about the only thing I fry in this house.
I enjoyed how the book was written and enjoyed the stories about the history of certain recipes. I agree that there are certain foods that bring back memories of childhood or certain relatives. Most of these recipes do not look like something to try for a quick dinner, but I'll let you know if I try anything. I imagine it will be pretty tasty (see comfort food note above).
I think I read about this cookbook in a magazine article. In high school, I became a fan of Trisha Yearwood's music. And I enjoyed the article so I thought I would give the cookbook a try.
This is definitely a southern cooking cookbook (as I'm sure you figured out from the title). There are several recipes that I think I will try...Lizzie's Chicken and Dumplings, Breakfast Sausage Casserole, Black Bean Lasagna, Garlic Grits Casserole, Sweet Potato Souffle, Pecan-Pie Muffins, Sour Cream Coffee Cake, German Chocolate Cake with Coconut Frosting (to name half the book), but as you can tell these are recipes for comfort food. Every once in a while Matthew will request homemade fried chicken at home, but that is about the only thing I fry in this house.
I enjoyed how the book was written and enjoyed the stories about the history of certain recipes. I agree that there are certain foods that bring back memories of childhood or certain relatives. Most of these recipes do not look like something to try for a quick dinner, but I'll let you know if I try anything. I imagine it will be pretty tasty (see comfort food note above).
The New American Plate Cookbook
Recipes for a Healthy Weight and a Healthy Lifefrom the American Institute for Cancer Research
This cookbook was highly recommended to me by a family friend. She raved about how great it is and how many people had purchased it because of her. I enjoy reading cookbooks so in July I ordered it from Amazon without even looking at it first. The basic premise of the book is that "your plate should hold two-thirds (or more) vegetables, fruits, whole grains, and beans and one-third (of less) animal protein." This sounds reasonable to me (although we don't eat this way) so I was on board with trying some of the recipes.
I have only tried a few of the recipes so far...southwestern black bean salad with barley (which I really enjoyed); green peppers stuffed with rice, beans, and feta (which again I enjoyed); kasha pilaf with squash and chicken (this tasted like health food); and apple-spice bread (which we both really enjoyed). Matthew wasn't really a fan of the meals without meat. He thought the kasha dish tasted like tree bark. So out of everything I have tried so far, the bread was the only hit for both of us.
I am not giving up on the book though. There are many recipes that seem more suited to fall and winter that I am excited to try...cider-glazed sweet potatoes with cranberries; honey-roasted parsnips with sweet potatoes and apples; brussel sprouts with balsamic glaze; carrot-raisin bread; cranberry-pumpkin bread with flaxseed; gingerbread; and many others. I am getting hungry just looking through the book again. I think for the time being, I may just stay away from the grains.
Wednesday, July 2, 2008
Visit from Friends
Some friends of ours are camping this week in Colorado for their vacation. I hoped we could go meet them at the camp grounds, but things did not work out that way. Maybe next year. So they decided to drive to our house (2 - 2 1/2 hours from where they're camping) to visit. They came over last night for dinner and stayed the night. It was so much fun for me to see them. I couldn't tell you the last time I saw them - it had to be at least 2 years ago.
Andy is one of my oldest friends. He's not one of the oldest age-wise, but he's one of my longest friends. That sounds weird, too! I have know Andy for most of my life. I can only think of one other friend I have had for that long (Julie who I blogged about a long time ago). We grew up at church together, went to high school together, went to college together, and then both moved to Dallas after college. We even went to the same church and singles group in Dallas for a while. We go way back. You can see in this picture that Andy and his wife Amy are expecting their first child in October. It was so good to see them and spend even a little bit of time with them.
This is what we had for dinner.
Pork, Apricot, and Red-onion Kebabs
Everyday Food, July/August 2008 p. 26
4 servings
vegetable oil, for grates
1/4 cup apricot jam
1/8 teaspoon cayenne pepper
coarse salt and ground pepper
1 pork tenderloin (about 1 pound), cut into twenty 1-inch cubes
8 apricots (about 1 pound), pitted and quartered
1 small red onion, cut into 2-inch wedges, layers separated
1. Heat grill to medium; lightly oil grates. Soak four 12-inch wooden skewers in a shallow dish of water for 15 minutes (or use metal ones).
2. Make basting sauce: In a small saucepan, heat jam, cayenne, and 1 tablespoon water over medium-low until jam is liquefied; season with salt and pepper.
3. Onto each skewer, alternately thread 5 pieces of pork with 8 of apricot and 4 of onion, beginning and ending with pork. Grill kebabs, turning occasionally and brushing with basting sauce, until pork is cooked through and apricots begin to char, 12 to 14 minutes.
I used chicken breasts for this rather than the pork. It seems like we've had enough pork lately. I also doubled this recipe. I wasn't sure that one skewer was going to be enough for everyone. And I like to have leftovers so we can take our lunches to work with us. Matthew and I really enjoyed this. This was my first experience with fresh apricots. They were so easy to pit and were really tasty. I will definitely make this again...probably sooner rather than later. Matthew was surprised that he enjoyed the apricots as much as he did, too.
I served this with the bean salad below (which I also doubled) and asparagus cooked in the oven. I like to heat the oven to 400 degrees. I put the asparagus on a cookie sheet with some olive oil and crushed red pepper. I think I cooked it between 15 and 20 minutes. This makes the ends a little crunchy and it has a little bit of a kick to it. As much as I fix asparagus, I think this is Matthew's favorite way to eat it. Matthew was not really a fan of the bean salad. He didn't think it had much flavor. I really enjoyed it, but for some reason I just love beans.
Warm White Bean Salad
Weight Watchers, Cook Smart flyer
4 servings
4 teaspoons olive oil
4 plum tomatoes, chopped
1 onion, minced
1/4 cup each diced green and red bell pepper
2 tablespoons fresh (or 1 teaspoon dried) minced sage
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 (16 ounce) can cannellini (white kidney) beans, rinsed and drained
Heat the oil in a medium nonstick skillet. Add the tomatoes, onion, bell pepper, sage, garlic, salt, and pepper; cook, stirring occasionally, until the sauce thickens, about 5 minutes. Take off the heat and stir in the beans.
Andy is one of my oldest friends. He's not one of the oldest age-wise, but he's one of my longest friends. That sounds weird, too! I have know Andy for most of my life. I can only think of one other friend I have had for that long (Julie who I blogged about a long time ago). We grew up at church together, went to high school together, went to college together, and then both moved to Dallas after college. We even went to the same church and singles group in Dallas for a while. We go way back. You can see in this picture that Andy and his wife Amy are expecting their first child in October. It was so good to see them and spend even a little bit of time with them.
This is what we had for dinner.
Pork, Apricot, and Red-onion Kebabs
Everyday Food, July/August 2008 p. 26
4 servings
vegetable oil, for grates
1/4 cup apricot jam
1/8 teaspoon cayenne pepper
coarse salt and ground pepper
1 pork tenderloin (about 1 pound), cut into twenty 1-inch cubes
8 apricots (about 1 pound), pitted and quartered
1 small red onion, cut into 2-inch wedges, layers separated
1. Heat grill to medium; lightly oil grates. Soak four 12-inch wooden skewers in a shallow dish of water for 15 minutes (or use metal ones).
2. Make basting sauce: In a small saucepan, heat jam, cayenne, and 1 tablespoon water over medium-low until jam is liquefied; season with salt and pepper.
3. Onto each skewer, alternately thread 5 pieces of pork with 8 of apricot and 4 of onion, beginning and ending with pork. Grill kebabs, turning occasionally and brushing with basting sauce, until pork is cooked through and apricots begin to char, 12 to 14 minutes.
I used chicken breasts for this rather than the pork. It seems like we've had enough pork lately. I also doubled this recipe. I wasn't sure that one skewer was going to be enough for everyone. And I like to have leftovers so we can take our lunches to work with us. Matthew and I really enjoyed this. This was my first experience with fresh apricots. They were so easy to pit and were really tasty. I will definitely make this again...probably sooner rather than later. Matthew was surprised that he enjoyed the apricots as much as he did, too.
I served this with the bean salad below (which I also doubled) and asparagus cooked in the oven. I like to heat the oven to 400 degrees. I put the asparagus on a cookie sheet with some olive oil and crushed red pepper. I think I cooked it between 15 and 20 minutes. This makes the ends a little crunchy and it has a little bit of a kick to it. As much as I fix asparagus, I think this is Matthew's favorite way to eat it. Matthew was not really a fan of the bean salad. He didn't think it had much flavor. I really enjoyed it, but for some reason I just love beans.
Warm White Bean Salad
Weight Watchers, Cook Smart flyer
4 servings
4 teaspoons olive oil
4 plum tomatoes, chopped
1 onion, minced
1/4 cup each diced green and red bell pepper
2 tablespoons fresh (or 1 teaspoon dried) minced sage
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 (16 ounce) can cannellini (white kidney) beans, rinsed and drained
Heat the oil in a medium nonstick skillet. Add the tomatoes, onion, bell pepper, sage, garlic, salt, and pepper; cook, stirring occasionally, until the sauce thickens, about 5 minutes. Take off the heat and stir in the beans.
Friday, June 27, 2008
Grilled Tilapia with Cherry Salsa
Everyday Food, June 2008 p. 24
4 servings
1 tablespoon olive oil, plus more for grates
1/2 pound (2 cups) Bing cherries, pitted and coarsely chopped
1/2 small red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 jalapeno chile (ribs and seeds removed), minced
1 tablespoon fresh lime juice
coarse salt and ground pepper
1/2 teaspoon ground coriander
4 tilapia fillets (4 to 6 ounces each)
1. Heat grill to high; lightly oil grates. In a medium bowl, combine cherries, onion, cilantro, jalapeno, and lime juice. Season with salt and pepper, and toss to combine; set salsa aside.
2. In a small bowl, stir together coriander, 1 teaspoon salt, and 1/4 teaspoon pepper. Rub tilapia all over with oil; sprinkle with spice mixture.
3. Grill tilapia until opaque around the edges and underside loosens easily from grill, 2 to 3 minutes. Using a metal spatula with a thin blade, flip fish; continue to cook until opaque throughout, 2 to 3 minutes. Serve tilapia topped with cherry salsa.
I am SO glad I continued to try fish. I really enjoyed this cherry salsa with the fish. I couldn't taste the fish at all which is what I'm going for. Matthew liked this also. I served it with roasted potatoes (tossed in olive oil, Lowry's seasoning, and chili powder). I would definitely make this again. The only draw backs are that it took me a long time to get the seeds out of the cherries and my hands are now stained a bit from the cherries. It was something out of the ordinary and enjoyable during cherry season.
4 servings
1 tablespoon olive oil, plus more for grates
1/2 pound (2 cups) Bing cherries, pitted and coarsely chopped
1/2 small red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 jalapeno chile (ribs and seeds removed), minced
1 tablespoon fresh lime juice
coarse salt and ground pepper
1/2 teaspoon ground coriander
4 tilapia fillets (4 to 6 ounces each)
1. Heat grill to high; lightly oil grates. In a medium bowl, combine cherries, onion, cilantro, jalapeno, and lime juice. Season with salt and pepper, and toss to combine; set salsa aside.
2. In a small bowl, stir together coriander, 1 teaspoon salt, and 1/4 teaspoon pepper. Rub tilapia all over with oil; sprinkle with spice mixture.
3. Grill tilapia until opaque around the edges and underside loosens easily from grill, 2 to 3 minutes. Using a metal spatula with a thin blade, flip fish; continue to cook until opaque throughout, 2 to 3 minutes. Serve tilapia topped with cherry salsa.
I am SO glad I continued to try fish. I really enjoyed this cherry salsa with the fish. I couldn't taste the fish at all which is what I'm going for. Matthew liked this also. I served it with roasted potatoes (tossed in olive oil, Lowry's seasoning, and chili powder). I would definitely make this again. The only draw backs are that it took me a long time to get the seeds out of the cherries and my hands are now stained a bit from the cherries. It was something out of the ordinary and enjoyable during cherry season.
Wednesday, June 25, 2008
Pork Enchiladas with Green Sauce
Everyday Food, June 2008 p. 115
6 servings
1 pork tenderloin (about 1 pound)
1 teaspoon ground cumin
coarse salt and ground pepper
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
3 pounds tomatillos (husks removed), washed and coarsely chopped
1 cup frozen corn kernels, thawed
12 corn tortillas (6 inch)
2 cups coarsely grated white cheddar (8 ounces)
1. Preheat oven to 450. Place pork on a rimmed baking sheet; rub with cumin, and season with salt and pepper. Roast, turning once, until an instant-read thermometer inserted into thickest part of pork registers 145, 20 to 25 minutes. Let cool for 10 minutes; cut into 4 chunks. Using two forks, shred pork; transfer to a medium bowl, and set aside.
2. In a large saucepan, heat oil over medium; add onion and garlic. Cook, stirring occasionally, until onion begins to soften, 4 to 6 minutes. Add tomatillos and 3/4 cup water. Bring to a boil, and reduce to a simmer; cook until tomatillos are soft, 5 to 7 minutes.
3. Transfer to a food processor, and blend until smooth; season sauce with salt and pepper. Add 1 cup sauce and corn to pork; mix to combine. Transfer remaining sauce to a shallow bowl.
4. Wrap stacked tortillas in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in sauce, place on a work surface, and fill with 1/4 cup pork mixture and 1 tablespoon cheese. Roll up, and arrange, seam side down, in a 13-by-9-inch baking dish. Top with remaining sauce and cheese; cover dish with aluminum foil.
5. Bake until sauce is bubbling, 15 to 20 minutes. Remove foil, and continue to bake until cheese is browned, about 15 minutes. Let enchiladas cool in dish for 10 minutes, and serve.
We enjoyed these enchiladas. I served them with tortilla chips, black beans mixed with Rotel, and brown rice. I have an obsession with Rotel so I like to add that when I can. Now that I think about it, Rotel would probably be a nice addition to either the rice or the enchiladas as well. This is the first time I have ever cooked with tomatillos. It took a while to get all the husks off, but they have a very interesting flavor. All in all, this was yummy and I would definitely recommend it if you have the time to prepare it. It took me about an hour and 45 minutes.
6 servings
1 pork tenderloin (about 1 pound)
1 teaspoon ground cumin
coarse salt and ground pepper
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
3 pounds tomatillos (husks removed), washed and coarsely chopped
1 cup frozen corn kernels, thawed
12 corn tortillas (6 inch)
2 cups coarsely grated white cheddar (8 ounces)
1. Preheat oven to 450. Place pork on a rimmed baking sheet; rub with cumin, and season with salt and pepper. Roast, turning once, until an instant-read thermometer inserted into thickest part of pork registers 145, 20 to 25 minutes. Let cool for 10 minutes; cut into 4 chunks. Using two forks, shred pork; transfer to a medium bowl, and set aside.
2. In a large saucepan, heat oil over medium; add onion and garlic. Cook, stirring occasionally, until onion begins to soften, 4 to 6 minutes. Add tomatillos and 3/4 cup water. Bring to a boil, and reduce to a simmer; cook until tomatillos are soft, 5 to 7 minutes.
3. Transfer to a food processor, and blend until smooth; season sauce with salt and pepper. Add 1 cup sauce and corn to pork; mix to combine. Transfer remaining sauce to a shallow bowl.
4. Wrap stacked tortillas in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in sauce, place on a work surface, and fill with 1/4 cup pork mixture and 1 tablespoon cheese. Roll up, and arrange, seam side down, in a 13-by-9-inch baking dish. Top with remaining sauce and cheese; cover dish with aluminum foil.
5. Bake until sauce is bubbling, 15 to 20 minutes. Remove foil, and continue to bake until cheese is browned, about 15 minutes. Let enchiladas cool in dish for 10 minutes, and serve.
We enjoyed these enchiladas. I served them with tortilla chips, black beans mixed with Rotel, and brown rice. I have an obsession with Rotel so I like to add that when I can. Now that I think about it, Rotel would probably be a nice addition to either the rice or the enchiladas as well. This is the first time I have ever cooked with tomatillos. It took a while to get all the husks off, but they have a very interesting flavor. All in all, this was yummy and I would definitely recommend it if you have the time to prepare it. It took me about an hour and 45 minutes.
Sunday, June 22, 2008
Straightening
We have had a busy and fun weekend.
Friday night we went to some folks' house that Matthew works with. Several couples were there that I hadn't seen in a while so it was fun to visit. We had pizza and later sang Karoke (actually I just sang along with everyone and not my own solo). They have an American Idol game for their Playstation that is karoke. It was quite entertaining! We didn't get home until around midnight. I was a little irritated about this because I knew Max had been sleeping while we were gone and would wake me up early on Saturday.
Max woke me up for the first time around 3:30 Saturday morning. I got up with him again between 4 and 5. Then one more time around 6:30. I stayed in bed until 7:30 but had been awake since 6:30. I was not a happy camper. So at 7:30 I got out of bed, got dressed, and took Max for a walk. Not only did we get exercise, but I also had a much better attitude once I got home. As soon as we got into the field, Max found the cow bone again. I still can't believe he remembers where he leaves that thing. We walked to a new area and he found another bone. This one was huge. Even though I don't know they're cow bones, I am confident they are not human remains because they are just huge. I think he would have carried it home, but he was so tired and thirsty he kept dropping it. Finally he just gave up. After showering and attempting to eat breakfast (we were out of milk), I started on my running errands marathon. I was out of the house for 4 1/2 hours running errands. I would rather get this done during the week but didn't have time last week. So I ran errands, more errands, and even more errands. This week is going to be busy as well so I wanted to make sure I got everything done before the madness starts on Monday. After running errands and putting all the groceries and goodies away, I took a short nap. Then I started making some sides for our dinner at some friends' house. We got together with 3 other couples from our Sunday school class for burgers. I took this salad I made recently (minus the chicken) and these potatoes from the June/July 2008 issue of Everyday with Rachael Ray. Unfortunately, I came up with the best quote of the night. "Straightening gives the appearance of straightness. And straightness makes me feel good." We started talking about the differences we had found between ourselves and our spouses...mainly talking about cooking and housekeeping. It was a funny conversation. And sometimes it is just nice to know that everyone struggles with some of the same petty issues. We stayed at their house until around 11. It was fantastic to fellowship with everyone. Before we left, we shared prayer requests or about what's been going on in our lives and prayed for each other. I really enjoyed the evening. It was an unexpected blessing.
Today after church, Matthew and I had lunch at Mimi's Cafe. The thing that draws me to Mimi's is their homemade muffins. They are DELICIOUS! I always order the buttermilk spice...it is like eating dessert. If you are ever in town, we'll have to take you to Mimi's. This left us with a short afternoon since we got home a little before 2. It has still be a relaxing day.
I can't say either of us are ready for the alarm clock to get us up for work tomorrow, but we definitely enjoyed our weekend.
By the way, I think we may have proven our theory that Max is just getting hot at night. While we have AC and use it, our basement stays cool while the main level of the house gets really warm. So we rigged a couple of box fans to move cool air from the basement up to our room. I think this helped last night but we'll see what happens tonight. Max got on our bed when I went to bed around midnight. He did not wake me up until 5 til 6 this morning. He was still sleeping next to me. I have high hopes that he will sleep all night tonight.
Friday night we went to some folks' house that Matthew works with. Several couples were there that I hadn't seen in a while so it was fun to visit. We had pizza and later sang Karoke (actually I just sang along with everyone and not my own solo). They have an American Idol game for their Playstation that is karoke. It was quite entertaining! We didn't get home until around midnight. I was a little irritated about this because I knew Max had been sleeping while we were gone and would wake me up early on Saturday.
Max woke me up for the first time around 3:30 Saturday morning. I got up with him again between 4 and 5. Then one more time around 6:30. I stayed in bed until 7:30 but had been awake since 6:30. I was not a happy camper. So at 7:30 I got out of bed, got dressed, and took Max for a walk. Not only did we get exercise, but I also had a much better attitude once I got home. As soon as we got into the field, Max found the cow bone again. I still can't believe he remembers where he leaves that thing. We walked to a new area and he found another bone. This one was huge. Even though I don't know they're cow bones, I am confident they are not human remains because they are just huge. I think he would have carried it home, but he was so tired and thirsty he kept dropping it. Finally he just gave up. After showering and attempting to eat breakfast (we were out of milk), I started on my running errands marathon. I was out of the house for 4 1/2 hours running errands. I would rather get this done during the week but didn't have time last week. So I ran errands, more errands, and even more errands. This week is going to be busy as well so I wanted to make sure I got everything done before the madness starts on Monday. After running errands and putting all the groceries and goodies away, I took a short nap. Then I started making some sides for our dinner at some friends' house. We got together with 3 other couples from our Sunday school class for burgers. I took this salad I made recently (minus the chicken) and these potatoes from the June/July 2008 issue of Everyday with Rachael Ray. Unfortunately, I came up with the best quote of the night. "Straightening gives the appearance of straightness. And straightness makes me feel good." We started talking about the differences we had found between ourselves and our spouses...mainly talking about cooking and housekeeping. It was a funny conversation. And sometimes it is just nice to know that everyone struggles with some of the same petty issues. We stayed at their house until around 11. It was fantastic to fellowship with everyone. Before we left, we shared prayer requests or about what's been going on in our lives and prayed for each other. I really enjoyed the evening. It was an unexpected blessing.
Today after church, Matthew and I had lunch at Mimi's Cafe. The thing that draws me to Mimi's is their homemade muffins. They are DELICIOUS! I always order the buttermilk spice...it is like eating dessert. If you are ever in town, we'll have to take you to Mimi's. This left us with a short afternoon since we got home a little before 2. It has still be a relaxing day.
I can't say either of us are ready for the alarm clock to get us up for work tomorrow, but we definitely enjoyed our weekend.
By the way, I think we may have proven our theory that Max is just getting hot at night. While we have AC and use it, our basement stays cool while the main level of the house gets really warm. So we rigged a couple of box fans to move cool air from the basement up to our room. I think this helped last night but we'll see what happens tonight. Max got on our bed when I went to bed around midnight. He did not wake me up until 5 til 6 this morning. He was still sleeping next to me. I have high hopes that he will sleep all night tonight.
Roasted Chicken Thighs with Zucchini and Couscous
Roasted Chicken Thighs with Zucchini and Couscous
Everyday Food, June 2008 p. 84
4 servings
8 chicken thighs
2 zucchini (about 1 pound), halved lengthwise and sliced crosswise
1 cup couscous
1/2 cup fresh parsley, chopped
2 tablespoons red-wine vinegar
1. Preheat oven to 450, with rack in upper third. Season chicken with salt and pepper; place, skin side down, on a rimmed baking sheet. Roast for 10 minutes.
2. Remove sheet from oven, and turn chicken, skin side up. Scatter zucchini around chicken, and season with salt and pepper; toss with pan juices. Return sheet to oven, and continue to roast until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165, 7 to 10 minutes more.
3. Meanwhile, bring 1 1/4 cups water to a boil in a small saucepan; season with salt and pepper. Remove from heat, and stir in couscous. Cover, and let stand until all the liquid is absorbed, about 5 minutes. Fluff couscous with a fork. Stir in parsley, vinegar, roasted zucchini, and 2 tablespoons pan juices; season with salt and pepper. Serve chicken with zucchini and couscous.
This meal came together very quickly tonight. I was surprised how much flavor the chicken had even though it was only seasoned with salt and pepper. I did not have any parsley on hand so I just added some minced garlic instead. I didn't make anything else to go with the meal so we also had some canned pears. It rounded the flavors out nicely.
Everyday Food, June 2008 p. 84
4 servings
8 chicken thighs
2 zucchini (about 1 pound), halved lengthwise and sliced crosswise
1 cup couscous
1/2 cup fresh parsley, chopped
2 tablespoons red-wine vinegar
1. Preheat oven to 450, with rack in upper third. Season chicken with salt and pepper; place, skin side down, on a rimmed baking sheet. Roast for 10 minutes.
2. Remove sheet from oven, and turn chicken, skin side up. Scatter zucchini around chicken, and season with salt and pepper; toss with pan juices. Return sheet to oven, and continue to roast until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165, 7 to 10 minutes more.
3. Meanwhile, bring 1 1/4 cups water to a boil in a small saucepan; season with salt and pepper. Remove from heat, and stir in couscous. Cover, and let stand until all the liquid is absorbed, about 5 minutes. Fluff couscous with a fork. Stir in parsley, vinegar, roasted zucchini, and 2 tablespoons pan juices; season with salt and pepper. Serve chicken with zucchini and couscous.
This meal came together very quickly tonight. I was surprised how much flavor the chicken had even though it was only seasoned with salt and pepper. I did not have any parsley on hand so I just added some minced garlic instead. I didn't make anything else to go with the meal so we also had some canned pears. It rounded the flavors out nicely.
Monday, June 16, 2008
Grilled Chicken Salad with Sweet and Spicy Dressing
Grilled Chicken Salad with Sweet and Spicy Dressing
Cooking Light, June 2008 p. 116
4 servings
Chicken:
2 tablespoons fresh lime juice
1 teaspoon ground cumin
1 teaspoon olive oil
1/2 teaspoon salt
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
cooking spray
Dressing:
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons honey
1 tablespoon extravirgin olive oil
1 teaspoon finely chopped chipotle chile, canned in adobo sauce
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground cumin
Salad:
8 cups mixed salad greens
1 cup thinly sliced peeled cucumber
1/4 cup thinly sliced red onion
2 plum tomatoes, quartered
1. To prepare chicken, combine the first 5 ingredients in a large zip-top plastic bag. Add the chicken to the bag; seal. Marinate in refrigerator 1 hour, turning the bag occasionally.
2. Prepare grill.
3. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Let chicken stand 10 minutes; cut across grain into 1-inch-thick slices.
4. To prepare dressing, combine cilantro and next 7 ingredients (through 1/4 teaspoon cumin) in a small bowl, stirring well with a whisk.
5. To prepare salad, arrange 2 cups greens, 1/4 cup cucumber, 1 tablespoon onion, and 2 tomato wedges on each of 4 plates; top each serving with 1 chicken breast half. Drizzle 2 tablespoons dressing over each serving.
I somehow missed the limes at the store so I used lemon. I will have to try it with the lime next time around. This was really yummy for dinner last night! I thought the dressing and salad had a lot of flavor. I made additional dressing because I've learned that we usually use more than we are supposed to. I also added avocado to the salad because I had some on hand (Matthew added some feta cheese to his as well). I served this with some frozen veggies (french cut green beans, mushrooms, and tomatoes in a garlic butter sauce) I purchased at Whole Foods. This was a nice dinner and really quick to fix. I also enjoyed using my indoor grill again. I love that thing!
Cooking Light, June 2008 p. 116
4 servings
Chicken:
2 tablespoons fresh lime juice
1 teaspoon ground cumin
1 teaspoon olive oil
1/2 teaspoon salt
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
cooking spray
Dressing:
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons honey
1 tablespoon extravirgin olive oil
1 teaspoon finely chopped chipotle chile, canned in adobo sauce
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground cumin
Salad:
8 cups mixed salad greens
1 cup thinly sliced peeled cucumber
1/4 cup thinly sliced red onion
2 plum tomatoes, quartered
1. To prepare chicken, combine the first 5 ingredients in a large zip-top plastic bag. Add the chicken to the bag; seal. Marinate in refrigerator 1 hour, turning the bag occasionally.
2. Prepare grill.
3. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Let chicken stand 10 minutes; cut across grain into 1-inch-thick slices.
4. To prepare dressing, combine cilantro and next 7 ingredients (through 1/4 teaspoon cumin) in a small bowl, stirring well with a whisk.
5. To prepare salad, arrange 2 cups greens, 1/4 cup cucumber, 1 tablespoon onion, and 2 tomato wedges on each of 4 plates; top each serving with 1 chicken breast half. Drizzle 2 tablespoons dressing over each serving.
I somehow missed the limes at the store so I used lemon. I will have to try it with the lime next time around. This was really yummy for dinner last night! I thought the dressing and salad had a lot of flavor. I made additional dressing because I've learned that we usually use more than we are supposed to. I also added avocado to the salad because I had some on hand (Matthew added some feta cheese to his as well). I served this with some frozen veggies (french cut green beans, mushrooms, and tomatoes in a garlic butter sauce) I purchased at Whole Foods. This was a nice dinner and really quick to fix. I also enjoyed using my indoor grill again. I love that thing!
Thursday, June 12, 2008
Ham Risotto with Sugar Snap Peas and Grilled Peaches over Arugula with Goat Cheese and Prosciutto
Ham Risotto with Sugar Snap Peas
Cooking Light, June 2008 p. 180
4 servings
4 cups fat-free, less-sodium chicken broth
8 ounces sugar snap peas, trimmed and cut into 1-inch pieces
2 teaspoons olive oil
1 1/2 cups thinly sliced leek (about 2 medium leeks)
2 garlic cloves, minced
1 cup uncooked Arborio rice or other medium-grain rice
1/2 cup dry white wine
3 ounces diced cooked ham (about 3/4 cup)
1/2 cup freshly grated Parmesan cheese
1/8 teaspoon black pepper
1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm.
2. Cook peas in boiling water 2 minutes or until crisp-tender. Drain and rinse with cold water; drain.
3. Heat oil in a large saucepan over medium heat. Add leek to pan; cook 5 minutes or until tender, stirring frequently. Add garlic; cook 30 seconds. Stir in rice; cook 1 minute. Add wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Add ham to pan; cook 3 minutes or until thoroughly heated. Stir in peas, cheese, and pepper.
Grilled Peaches over Arugula with Goat Cheese and Prosciutto
Cooking Light, June 2008 p. 100
6 servings
1/4 cup balsamic vinegar
2 tablespoons honey
3 peaches, pitted and each cut into 6 wedges
Cooking spray
1 tablespoon extravirgin olive oil
1/8 teaspoon freshly ground black pepper
Dash of kosher salt
10 cups trimmed arugula (about 10 ounces)
2 ounces thinly sliced prosciutto, cut into 1/4-inch strips
2 tablespoons crumbled goat cheese
1. Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature.
2. Prepare grill to high heat.
3. Place peach wedges on grill rack coated with cooking spray; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.
4. Combine oil, pepper, and salt in a large bowl, stirring with a whisk. Add arugula, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges and prosciutto. Drizzle with balsamic syrup; sprinkle with cheese.
Other than the fact that I now have 4 pans to clean, I enjoyed both of these recipes tonight. I followed the first recipe to a "T", but made a couple of changes on the salad. I already had some mixed greens in the fridge so I used them instead of arugula (I tend to think arugula is pretty strong although it probably goes well with the peaches and dressing). And instead of goat cheese I used feta. I figured we would be more likely to use the remaining feta than we would goat cheese. I am not a big fan of goat cheese. I was also excited to use the new grill pan I got for the stove top (the reverse side is a griddle). Our grill is about to bite the big one - only 1/4 of the grill is currently working.
I hope you enjoy these! I would definitely make both again.
Cooking Light, June 2008 p. 180
4 servings
4 cups fat-free, less-sodium chicken broth
8 ounces sugar snap peas, trimmed and cut into 1-inch pieces
2 teaspoons olive oil
1 1/2 cups thinly sliced leek (about 2 medium leeks)
2 garlic cloves, minced
1 cup uncooked Arborio rice or other medium-grain rice
1/2 cup dry white wine
3 ounces diced cooked ham (about 3/4 cup)
1/2 cup freshly grated Parmesan cheese
1/8 teaspoon black pepper
1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm.
2. Cook peas in boiling water 2 minutes or until crisp-tender. Drain and rinse with cold water; drain.
3. Heat oil in a large saucepan over medium heat. Add leek to pan; cook 5 minutes or until tender, stirring frequently. Add garlic; cook 30 seconds. Stir in rice; cook 1 minute. Add wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Add ham to pan; cook 3 minutes or until thoroughly heated. Stir in peas, cheese, and pepper.
Grilled Peaches over Arugula with Goat Cheese and Prosciutto
Cooking Light, June 2008 p. 100
6 servings
1/4 cup balsamic vinegar
2 tablespoons honey
3 peaches, pitted and each cut into 6 wedges
Cooking spray
1 tablespoon extravirgin olive oil
1/8 teaspoon freshly ground black pepper
Dash of kosher salt
10 cups trimmed arugula (about 10 ounces)
2 ounces thinly sliced prosciutto, cut into 1/4-inch strips
2 tablespoons crumbled goat cheese
1. Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature.
2. Prepare grill to high heat.
3. Place peach wedges on grill rack coated with cooking spray; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.
4. Combine oil, pepper, and salt in a large bowl, stirring with a whisk. Add arugula, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges and prosciutto. Drizzle with balsamic syrup; sprinkle with cheese.
Other than the fact that I now have 4 pans to clean, I enjoyed both of these recipes tonight. I followed the first recipe to a "T", but made a couple of changes on the salad. I already had some mixed greens in the fridge so I used them instead of arugula (I tend to think arugula is pretty strong although it probably goes well with the peaches and dressing). And instead of goat cheese I used feta. I figured we would be more likely to use the remaining feta than we would goat cheese. I am not a big fan of goat cheese. I was also excited to use the new grill pan I got for the stove top (the reverse side is a griddle). Our grill is about to bite the big one - only 1/4 of the grill is currently working.
I hope you enjoy these! I would definitely make both again.
Szechuan Pork
Szechuan Pork
Cooking Light, June 2008 p. 194
4 servings
6 ounces soba (buckwheat) noodles, uncooked
2 teaspoons dark sesame oil
1 (1-pound) pork tenderloin, trimmed and cut into 2-inch strips
1 tablespoon chili garlic sauce (such as Lee Kum Kee)
1 teaspoon bottled ground fresh ginger (such as Spice World)
¾ cup red bell pepper strips (about 1 small pepper)
¼ cup fat-free, less-sodium chicken broth
1 ½ tablespoons low-sodium soy sauce
1 tablespoon peanut butter
¾ cup (2-inch) diagonally cut green onions (about 4 green onions)
1. Cook noodles according to package directions. Drain and rinse with cold water; drain.
2. Heat oil in a large nonstick skillet over medium-high heat. Add pork, chili garlic sauce, and ginger to pan; stir-fry for 2 minutes. Add bell pepper to pan; stir-fry 2 minutes. Add broth, soy sauce, and peanut butter to pan. Reduce heat to low; cook for 1 minute or until sauce is slightly thick. Stir in onions. Serve over noodles.
This is what we had for dinner last night. I enjoyed it for two main reasons - (1) it was very quick even with the time used for cutting the veggies (this is definitely something I consider when cooking in the summer) and (2) it was tasty.
I made pancakes out of buckwheat one time that I did not like much. So I was a little afraid of the noodles in this recipe. It turns out I was wrong to be hesitant because their flavor was not overpowering and they worked well in this dish. I couldn't find any chili garlic sauce so I used Sriracha sauce. I also used more than it called for so this was pretty spicy for my taste buds. I think it was just the right heat for Matthew. My sauce did not get very thick so I might add a tiny bit of cornstarch next time around. I think I would also throw in some more veggies. This only made 3 servings for us so adding more veggies would make it last longer. Another option would be serving it with rice.
Cooking Light, June 2008 p. 194
4 servings
6 ounces soba (buckwheat) noodles, uncooked
2 teaspoons dark sesame oil
1 (1-pound) pork tenderloin, trimmed and cut into 2-inch strips
1 tablespoon chili garlic sauce (such as Lee Kum Kee)
1 teaspoon bottled ground fresh ginger (such as Spice World)
¾ cup red bell pepper strips (about 1 small pepper)
¼ cup fat-free, less-sodium chicken broth
1 ½ tablespoons low-sodium soy sauce
1 tablespoon peanut butter
¾ cup (2-inch) diagonally cut green onions (about 4 green onions)
1. Cook noodles according to package directions. Drain and rinse with cold water; drain.
2. Heat oil in a large nonstick skillet over medium-high heat. Add pork, chili garlic sauce, and ginger to pan; stir-fry for 2 minutes. Add bell pepper to pan; stir-fry 2 minutes. Add broth, soy sauce, and peanut butter to pan. Reduce heat to low; cook for 1 minute or until sauce is slightly thick. Stir in onions. Serve over noodles.
This is what we had for dinner last night. I enjoyed it for two main reasons - (1) it was very quick even with the time used for cutting the veggies (this is definitely something I consider when cooking in the summer) and (2) it was tasty.
I made pancakes out of buckwheat one time that I did not like much. So I was a little afraid of the noodles in this recipe. It turns out I was wrong to be hesitant because their flavor was not overpowering and they worked well in this dish. I couldn't find any chili garlic sauce so I used Sriracha sauce. I also used more than it called for so this was pretty spicy for my taste buds. I think it was just the right heat for Matthew. My sauce did not get very thick so I might add a tiny bit of cornstarch next time around. I think I would also throw in some more veggies. This only made 3 servings for us so adding more veggies would make it last longer. Another option would be serving it with rice.
Monday, June 2, 2008
Titus 2 Team Meeting #2
Last week I had my second meeting with my Titus 2 team from church. Through some strange circumstances, I now have a new mentor. I am quite happy about this. My previous mentor was a very nice lady, but she was new to the church just like the other 3 ladies in my group. I am so happy to now have one of the minister's wives as my mentor. I really think that will add a new dynamic to the group.
Rather than working through the Bible study at our meeting, we spent the time just getting to know each other. We are going to get together next week for our Bible study.
The lady who hosted us this time cooked a wonderful dinner of macadamia nut chicken; couscous with pine nuts and garlic (I think); a salad with strawberries, feta cheese, candied nuts, and spinach; and asparagus with a lemon sauce. It was delicious! My biggest issue with chicken is that it is often dry and lacking flavor. This recipe was neither of those.
I have since looked on the internet for a recipe for the macadamia nut chicken and found this one. After I give it a try, I will let you know how it turns out.
Rather than working through the Bible study at our meeting, we spent the time just getting to know each other. We are going to get together next week for our Bible study.
The lady who hosted us this time cooked a wonderful dinner of macadamia nut chicken; couscous with pine nuts and garlic (I think); a salad with strawberries, feta cheese, candied nuts, and spinach; and asparagus with a lemon sauce. It was delicious! My biggest issue with chicken is that it is often dry and lacking flavor. This recipe was neither of those.
I have since looked on the internet for a recipe for the macadamia nut chicken and found this one. After I give it a try, I will let you know how it turns out.
Salmon with Mustard Cream
Salmon with Mustard Cream
Cooking Light Superfast Suppers p. 245
4 (6 ounce) skinless salmon fillets
Cooking spray
1/8 teaspoon coarsely ground black pepper
1/2 cup reduced-fat sour cream
1 1/2 tablespoons Dijon mustard
2 teaspoons chopped fresh dill
1/4 teaspoon coarsely ground black pepper
1 1/4 teaspoons lemon juice
1 garlic clove, minced
1/4 teaspoon salt
Preheat broiler.
Place fish on a broiler pan; coat fish with cooking spray, and sprinkle with 1/8 teaspoon pepper. Broil 8 minutes or until fish flakes easily when tested with a fork.
Combine sour cream and next 6 ingredients.
Place fillets on plates. Spoon sauce over fish.
4 servings
We had this while N and M were here over Memorial Day weekend. We actually grilled the salmon along with corn and some veggies marinated in balsamic vinegar and olive oil. The salmon was good, but the sauce was a little different. We've had the sauce before when it was really good. I think the sour cream I used may have been questionable. I would make this again though. Salmon is the one fish that I can tolerate above all others.
Cooking Light Superfast Suppers p. 245
4 (6 ounce) skinless salmon fillets
Cooking spray
1/8 teaspoon coarsely ground black pepper
1/2 cup reduced-fat sour cream
1 1/2 tablespoons Dijon mustard
2 teaspoons chopped fresh dill
1/4 teaspoon coarsely ground black pepper
1 1/4 teaspoons lemon juice
1 garlic clove, minced
1/4 teaspoon salt
Preheat broiler.
Place fish on a broiler pan; coat fish with cooking spray, and sprinkle with 1/8 teaspoon pepper. Broil 8 minutes or until fish flakes easily when tested with a fork.
Combine sour cream and next 6 ingredients.
Place fillets on plates. Spoon sauce over fish.
4 servings
We had this while N and M were here over Memorial Day weekend. We actually grilled the salmon along with corn and some veggies marinated in balsamic vinegar and olive oil. The salmon was good, but the sauce was a little different. We've had the sauce before when it was really good. I think the sour cream I used may have been questionable. I would make this again though. Salmon is the one fish that I can tolerate above all others.
Sauteed Tilapia with Honey-Scallion Dressing
Sauteed Tilapia with Honey-Scallion Dressing
Cooking Light, August 2006
Dressing:
2 1/2 tablespoons fresh lemon juice
2 tablespoons chopped green onions
1 tablespoon honey
1 tablespoon low-sodium soy sauce
1 teaspoon bottled ground fresh ginger
1/4 teaspoon dark sesame oil
Fish:
1 tablespoon canola oil
4 (6 ounce) tilapia fillets
1/2 teaspoon salt
1/8 teaspoon black pepper
4 cups gourmet salad greens
To prepare dressing, combine first 6 ingredients in a bowl, stirring well with a whisk.
To prepare fish, heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Arrange 1 cup greens on each of 4 plates. Top each serving with 1 fish fillet; drizzle with 2 tablespoons dressing.
Serves 4
I made this one night last week. I am trying to learn to like fish, but it is not easy for me. Matthew really enjoyed this, but it was not my favorite. I really need a recipe that masks the natural flavor of the fish. I guess I'll have to keep looking. The dressing added a nice flavor though and I thought the fish smelled wonderful while it was cooking. Maybe I just need to grow up and eat fish until I acquire the taste for it.
Cooking Light, August 2006
Dressing:
2 1/2 tablespoons fresh lemon juice
2 tablespoons chopped green onions
1 tablespoon honey
1 tablespoon low-sodium soy sauce
1 teaspoon bottled ground fresh ginger
1/4 teaspoon dark sesame oil
Fish:
1 tablespoon canola oil
4 (6 ounce) tilapia fillets
1/2 teaspoon salt
1/8 teaspoon black pepper
4 cups gourmet salad greens
To prepare dressing, combine first 6 ingredients in a bowl, stirring well with a whisk.
To prepare fish, heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Arrange 1 cup greens on each of 4 plates. Top each serving with 1 fish fillet; drizzle with 2 tablespoons dressing.
Serves 4
I made this one night last week. I am trying to learn to like fish, but it is not easy for me. Matthew really enjoyed this, but it was not my favorite. I really need a recipe that masks the natural flavor of the fish. I guess I'll have to keep looking. The dressing added a nice flavor though and I thought the fish smelled wonderful while it was cooking. Maybe I just need to grow up and eat fish until I acquire the taste for it.
Thursday, April 24, 2008
Grilled Flank Steak with Tomato, Avocado, and Cucumber Salad
Grilled Flank Steak with Tomato, Avocado, and Cucumber Salad
Cooking Light March 2007
I made this for dinner last night. I really enjoyed it. The flavors in the salad were really good together. I have to say I love avocado, but I rarely buy it because it ends up going bad before I use it. I bought several this time around and we ate some on a hamburger the other day. That was yummy! This is another recipe I would definitely recommend. Our meat was a little tough because I cooked it longer than I should have. I am not so hot on the grill. We generally like our steak medium-rare. This was closer to medium or maybe a little more done than that. It was still yummy though!
I have been going through my older Cooking Light magazines recently. I got rid of several years worth before we moved to Colorado, but I have all the 2006, 2007, and 2008 (to date) issues. I decided to pull the 2006 and 2007 Spring issues out since the recipes tend to be seasonal. There are so many recipes that it is impossible to try them all since I don't cook something new every single day. I really enjoy trying their recipes. My only problem is that I have no idea where to store all the magazines. I can't bear to part with them while I'm still actively using the recipes from them. Let me know if you have any ideas!
Cooking Light March 2007
I made this for dinner last night. I really enjoyed it. The flavors in the salad were really good together. I have to say I love avocado, but I rarely buy it because it ends up going bad before I use it. I bought several this time around and we ate some on a hamburger the other day. That was yummy! This is another recipe I would definitely recommend. Our meat was a little tough because I cooked it longer than I should have. I am not so hot on the grill. We generally like our steak medium-rare. This was closer to medium or maybe a little more done than that. It was still yummy though!
I have been going through my older Cooking Light magazines recently. I got rid of several years worth before we moved to Colorado, but I have all the 2006, 2007, and 2008 (to date) issues. I decided to pull the 2006 and 2007 Spring issues out since the recipes tend to be seasonal. There are so many recipes that it is impossible to try them all since I don't cook something new every single day. I really enjoy trying their recipes. My only problem is that I have no idea where to store all the magazines. I can't bear to part with them while I'm still actively using the recipes from them. Let me know if you have any ideas!
Wednesday, April 23, 2008
Prosciutto-wrapped Chicken Breast with Roasted Green Beans
Prosciutto-wrapped Chicken Breast with Roasted Green Beans
Everyday Food April 2008 p. 61
4 oz green beans, stem ends removed
2 tsp olive oil
Coarse salt and ground pepper
1 boneless, skinless chicken breast half
3 thin slices prosciutto
Lemon wedge, for serving
1. Heat broiler of toaster oven (or oven). On toaster-oven pan (or a small rimmed baking sheet), toss green beans with 1 tsp oil. Season with salt and pepper, and push to one side of pan.
2. Season chicken with salt and pepper; wrap with prosciutto. Place chicken, seam side down, on other side of pan; rub with remaining tsp oil.
3. Broil until chicken is opaque throughout, 15 to 20 minutes. Serve chicken and green beans with a lemon wedge.
This recipe is only one serving. I bought about a pound of chicken tenders and used them all for this recipe. M and I really liked it. The proscuitto had a wonderful flavor with the chicken. Rather than roasting green beans, I just heated canned green beans on the stove with a couple of slices of bacon in the pan. We also had cucumbers and white onion in vinegar and water. This is something my parents used to make during the summer when we would have hamburgers. I’m not a huge fan of cucumbers, but I really like them this way because the longer they sit in the vinegar and water the more they taste like pickles rather than cucumbers.
We enjoyed this meal, and I enjoyed it even more because it comes together so quickly with really only one pan if you roast the green beans. M made one suggestion for this meal. He thought it would be good with a cordon-bleu sauce or a honey mustard sauce. I’ll have to try that next time because that sounds good to me as well.
Everyday Food April 2008 p. 61
4 oz green beans, stem ends removed
2 tsp olive oil
Coarse salt and ground pepper
1 boneless, skinless chicken breast half
3 thin slices prosciutto
Lemon wedge, for serving
1. Heat broiler of toaster oven (or oven). On toaster-oven pan (or a small rimmed baking sheet), toss green beans with 1 tsp oil. Season with salt and pepper, and push to one side of pan.
2. Season chicken with salt and pepper; wrap with prosciutto. Place chicken, seam side down, on other side of pan; rub with remaining tsp oil.
3. Broil until chicken is opaque throughout, 15 to 20 minutes. Serve chicken and green beans with a lemon wedge.
This recipe is only one serving. I bought about a pound of chicken tenders and used them all for this recipe. M and I really liked it. The proscuitto had a wonderful flavor with the chicken. Rather than roasting green beans, I just heated canned green beans on the stove with a couple of slices of bacon in the pan. We also had cucumbers and white onion in vinegar and water. This is something my parents used to make during the summer when we would have hamburgers. I’m not a huge fan of cucumbers, but I really like them this way because the longer they sit in the vinegar and water the more they taste like pickles rather than cucumbers.
We enjoyed this meal, and I enjoyed it even more because it comes together so quickly with really only one pan if you roast the green beans. M made one suggestion for this meal. He thought it would be good with a cordon-bleu sauce or a honey mustard sauce. I’ll have to try that next time because that sounds good to me as well.
Thursday, April 17, 2008
4/12 New Recipe
Spiced Pork Tenderloin with Maple-Chipotle Sauce
Cooking Light March 2008
I made this last Saturday but didn't eat any until last night. We decided to try the new Mexican restaurant in our little town since I was leaving town for Utah (again) the next day. I started to make some mashed potatoes before I left for the airport but didn't have time to finish them. So I told M what he should do to finish them. He made some of the best mashed potatoes I have ever had. He apparently added a lot more butter than I would have put in them and a lot of horseradish. They were yummy! He is the new mashed potatoe maker at our house.
If I make this recipe again (which I plan to do at some point), I would possibly decrease the amount of maple syrup and increase the amount of the chipotle sauce. I actually used more chipotle sauce than the recipe called for because we both enjoy a lot of flavor. The taste is pretty good, but it is a bit sweet to me.
I would definitely recommend this recipe if you like pork tenderloin.
Cooking Light March 2008
I made this last Saturday but didn't eat any until last night. We decided to try the new Mexican restaurant in our little town since I was leaving town for Utah (again) the next day. I started to make some mashed potatoes before I left for the airport but didn't have time to finish them. So I told M what he should do to finish them. He made some of the best mashed potatoes I have ever had. He apparently added a lot more butter than I would have put in them and a lot of horseradish. They were yummy! He is the new mashed potatoe maker at our house.
If I make this recipe again (which I plan to do at some point), I would possibly decrease the amount of maple syrup and increase the amount of the chipotle sauce. I actually used more chipotle sauce than the recipe called for because we both enjoy a lot of flavor. The taste is pretty good, but it is a bit sweet to me.
I would definitely recommend this recipe if you like pork tenderloin.
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