Smoklahoma Brisket
Place of origin: Oklahoma
Method: indirect grilling/ smoking
Serves 12 to 16.
Larry Willrath lives in Yukon (Oklahoma, not Alaska). We met through my web site, where the talk often turns to how to smoke the perfect brisket. Given Oklahoma's central location, it's not surprising that an Okie brisket would combine elements from Texas and Kansas City. The rub, for example, boasts the Tex-Mex tingle chili powder, cayenne, and cumin. In Kansas City style, the meat is basted with a sweet-sour mixture of apple cider and vinegar. Of course, Larry adds a few twists of his own, like marinating the brisket in a paste of brown sugar and mustard, then swaddling it in aluminum foil half way through the cooking to keep the meat moist and tender. What results is a brisket bursting with regional personality, with a complex layering of flavor that just won't quit.
Tips: Larry cooks his brisket in a smoker fashioned from a 500 gallon propane tank, taking the concept of "low and slow" to a whole new level. (Low? How about 190 degrees? Slow? How about 24 hours?) You simply can't cook this low and slow on a charcoal or gas grill, so I've raised the temperature and shortened the cooking time. But if you have a smoker that runs on low heat, you can certainly try Larry's method. By the way, the Oklahoma pit master starts smoking the brisket over a mixture of oak, pecan, and hickory, switching to apple wood midway through. Note: this recipe is fairly easy, but it does take time for marinating and smoking. Start first thing in the morning.
1 12 pound beef brisket
for the seasoning paste:
1/2 cup Dijon mustard
1/2 cup dark brown sugar
2 cloves garlic, minced
2 tablespoons apple juice or cider (or as needed)
for the rub:
1/4 cup (4 tablespoons) paprika
3 tablespoons garlic powder
3 tablespoons celery salt
2 tablespoons salt
2 tablespoons packed dark brown sugar
2 tablespoons ground cumin
2 tablespoons pure chili powder
1 tablespoon granulated sugar
1 tablespoon dried oregano
1 tablespoon freshly ground black pepper
1 tablespoon ground white pepper
2 teaspoons cayenne pepper
for the mop sauce:
1 quart apple juice or apple cider
1 cup cider vinegar
1 tablespoon salt
1 to 1-1/2 cups of your favorite barbecue sauce
You'll also need: 4 cups oak chips or chunks, soaked in water to cover for 1 hour, then drained. (Note: if using chunks in a smoker, you'll probably need more like 8 cups.)
1. Trim the outer layer of fat on the brisket so that about 1/4 inch remains. Cut out the pocket of fat between the flat and cap. Place the brisket in a foil or ceramic roasting pan.
2. Make the seasoning paste. Place the mustard, sugar, and garlic in a mixing bowl. Stir in enough apple juice to obtain a thick paste. (How thick? Like wallpaper paste, says Larry.) Spread half this paste over the brisket on both sides with a rubber spatula or your fingers. Let sit for 15 minutes. Spread the remaining paste over the brisket on both sides and let set for another 15 minutes.
3. Combine the ingredients for the rub in a bowl and stir to mix. Sprinkle the rub over the brisket on both sides, rubbing it into the meat with your fingertips. Cover the brisket and marinate in the refrigerator for 4 to 6 hours.
4. Make the mop sauce. Combine the apple juice, vinegar, and salt in a large bowl and whisk until the salt crystals are dissolved.
5. Set up your grill for indirect grilling. If using a gas grill, place all the wood chips in the smoker box or a smoker pouch. Run the grill on high until you see smoke, then reduce the heat to low (275 degrees). If using a charcoal grill, preheat to low and toss 1 cup wood chunks on the coals. If using a smoker, fire it up according to the manufacturer's instructions.
6. Place the meat fat side up on the grill (away from the heat) or in the smoker. Cook it until handsomely browned, 3-1/2 to 4 hours. (The internal temperature will be about 165 degrees.) If using a charcoal grill, replenish the coals and wood every hour. Mop or baste the meat every hour with the mop sauce.
7. Generously brush the brisket on both sides with the barbecue sauce and tightly wrap in heavy duty aluminum foil. Continue cooking the brisket until very tender, another 3-1/2 to 4 hours, for a total of 7 to 8 hours cooking time. This will be easy in a smoker. It's a little more challenging to maintain such a low heat on a gas or charcoal grill-work at a higher heat if you have to, but shorten the cooking time. Partially unwrap the brisket to test for doneness, taking care not to spill the juices-the meat should be very dark and very tender, with an internal temperature of around 190 degrees. Transfer the brisket to a cutting board and let rest for at least 20 minutes.
8. Thinly slice the meat across the grain. Spoon the reserved juices over the brisket and serve at once. You could accompany the meat with your favorite barbecue sauce, but if you do so, serve it on the side. The brisket will be so phenomenal, you shouldn't distract the first taste with sauce. Hell, Larry Willrath doesn't bother with sauce period. ("The brisket doesn't need it," he says) and I'm inclined to agree with him.
© 2006 Steven Raichlen | site design Benjamin Wilchfort
Snake Bite Shrimp Sandwiches
by Guy Fieri
Ingredients:
1/4 lb bacon, sliced into 1/2” pieces
4 tbl unsalted butter
1 large yellow onion, diced (1 1/2 cups)
4 cloves of garlic (minced)
3/4 c beer
1 28 ounce can of diced tomatoes
1/4 c chicken stock (low sodium)
2 tbl Worcestershire sauce
1/2 tbl cayenne pepper
1 tbl cumin
1 tbl powdered garlic
1 tbl dried basil
1 tbl oregano
1/2 tbl black pepper
1 tbl paprika
2 tbl thyme
1 t cinnamon
1 t salt
1 tbl olive oil
1 c green onions, sliced thin
1 c heavy cream
1 handful of cilantro, chopped
2 lbs jumbo shrimp, U-15 (shells removed, cleaned, deveined, butter-flied)
8 Ciabatta Rolls (split, spread with garlic butter and grilled)
Directions:
In a large sauté pan, over medium high heat, cook bacon until just crisp. Remove from pan and set aside. Drain some of the bacon drippings, and in the same pan, over medium high heat, add 1 tablespoon butter, and onions. Sauté for approximately 5 – 7 minutes or until just starting to caramelize, add garlic and sauté for 2 minutes more.
Deglaze pan with beer, stir to remove any bits from bottom. Add in diced tomatoes, Worcestershire sauce and 1/4 cup chicken stock. Let thicken by simmering for 30 minutes, stirring occasionally.
While sauce is simmering, combine spices in a large bowl. Coat shrimp in spice mixture.
In a separate sauté pan, heat olive oil and 2 Tablespoons of butter, over medium heat, add shrimp (reserving any extra spice mix), cooking for about 90 seconds each side, remove and set aside.
In same pan, raise the heat to medium-high and deglaze with small amount of beer, add green onions, reserving 2-3 Tablespoons for garnish, any remaining spice mix and reduce by one-third. Add in cream, reduce heat and let reduce by one-third again.
Spread the rolls with garlic butter and grill or toast them.
When tomato sauce has reduced, add in shrimp, bacon, stir in cream mixture and add cilantro. Simmer for 3-4 minutes to finish shrimp, then add remaining butter. Pile it high on your toasted Ciabatta and garnish with remaining green onions.
Sticky Chicken
Ingredients
2 pounds chicken wings
3/4 cup soy sauce
1/2 cup teriyaki sauce
1/2 cup butter or margarine, melted
1 cup firmly packed light brown sugar
1 tablespoon Creole seasoning
1 teaspoon dry mustard
Preparation
Cut off wingtips, and discard; cut wings in half at joint.
Combine soy sauce and next 5 ingredients in a broiler pan; add chicken, turning to coat. Cover and chill 1 hour. Drain chicken, discarding marinade. Return chicken to pan.
Bake at 375° for 1 hour. Broil 5 inches from heat (with electric oven door partially open) 10 minutes or until browned. Serve with carrot and celery sticks and dip, if desired.
Southern Living
Pork Chop and Pineapple Pie
by Paula Deen
1 tablespoon teriyaki sauce per person
2 canned pineapple slices per person
1 slice green bell pepper per person
1 slice red onion per person
1 boneless pork chop per person
1 tablespoon margarine or butter per person
salt and pepper
Directions
For each serving, lay a pork chop on a large square of heavy-duty aluminum foil. Top each chop with the onion, green pepper, and pineapple slices. Drizzle with the teriyaki sauce. Top with the margarine and sprinkle generously with salt and pepper. Wrap tightly in the foil, rolling ends to completely seal the package. Freeze or refrigerate.
When ready to eat, place packages directly in coals for 15-20 minutes. Check to see if the pork chop is cooked through; rewrap and cook a little longer if necessary.
Red Curry Peanut Noodles
Ingredients
3/4 pound whole-wheat spaghetti
1/2 cup smooth peanut butter
1 1/2 Tbsp. fresh lime juice
1 Tbsp. red curry paste
1/3 cup chicken stock or low-sodium broth
1/4 cup and 2 Tbsp. packed cilantro leaves
Kosher salt
1 cup (2 1/2 ounces) mung bean sprouts
2 scallions , white and green parts quartered and thinly sliced lengthwise
1 carrot , coarsely grated
1/3 cup salted, roasted peanuts , coarsely chopped
Lime wedges , for serving
Directions
Total time: 25 minutes
In a large pot of boiling salted water, cook the spaghetti until it is al dente. Drain the spaghetti and rinse under cold water until cool. Drain very well.
Meanwhile, in a food processor, combine the peanut butter with the lime juice, red curry paste, stock and 1/4 cup of the cilantro leaves and puree. Season the sauce with salt.
In a large bowl, toss the spaghetti with the peanut sauce, bean sprouts, scallions and carrot until well coated. Season with salt. Transfer to bowls and sprinkle with the remaining cilantro leaves and the peanuts. Serve with lime wedges.
Raw Cherry Tomato, Arugula, and Pecorino Linguine
Ingredients
2 pints cherry tomatoes , sliced into halves or quarters
3 tablespoons extra-virgin olive oil
2 cups fresh baby arugula
1 clove garlic , minced
1 teaspoon kosher salt , or more to taste
1/2 teaspoon freshly ground black pepper
1 pound linguine
2 tablespoons unsalted butter , cut into small pieces
1/2 cup shaved Pecorino Romano cheese
1/3 cup small loosely packed basil leaves
Directions
In a large bowl, combine tomatoes, olive oil, arugula, garlic, salt, and pepper. Set aside.
Prepare linguine according to package directions. Strain, reserving 1/2 cup cooking water. Transfer pasta to the tomato-arugula mixture; add butter. Toss until arugula is wilted and butter is melted, adding some of the reserved water if the pasta seems too dry. Divide among individual bowls or transfer to a serving platter; garnish with cheese and basil.
Peanut Shrimp Noodles
Toss a half-cup of whole grain noodles with 3 oz cooked shrimp, minced scallions, and 1/4 cup sliced red bell pepper. Dress with a mixture of 2 tbsp peanut butter, 2 tbsp warm water and a pinch of crushed red pepper flakes.
Michael’s Grilled Steak Sandwiches
by Paula Deen
1 1/2 tablespoons soy sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 1/2 teaspoons dried oregano
1 teaspoon Paula Deen’s House Seasoning
3/4 cup vegetable oil
2 pounds flank steak
1 baguette, sliced
2 tablespoons butter, softened
Horseradish sauce, store-bought
Directions
In a bowl, whisk together the soy sauce, mustard, garlic, oregano, and House Seasoning. Slowly whisk in the vegetable oil until fully incorporated.
Add the steak to the marinade. Cover and let sit for at least 1 hour and as long as overnight, refrigerated.
Heat the grill to medium-high. Grill the steak, turning once, for 4 to 5 minutes per side for medium rare. Transfer the steak to a serving platter to rest. Spread the baguette slices with butter, and grill for about 1 to 2 minutes per side. Set aside in a serving bowl.
Slice the steak and serve with prepared horseradish sauce and the baguette slices.
Layered Casserole with Beef,Cabbage and Potato
by Lidia Bastianich
12 fresh sage leaves
8 garlic cloves, peeled
¼ cup fresh rosemary leaves, stripped from the branch
⅔ cup extra-virgin olive oil
1½ tablespoons kosher salt
2 pounds red potatoes, sliced 1/2 inch thick
4 pound boneless beef shoulder roast
8 tablespoons butter, softened
1 head Savoy cabbage, about 2 1/2 pounds, cored and sliced
2 cups white wine
1 pound Fontina cheese, shredded
Directions
Arrange a rack in the middle of the oven, and heat to 425 degrees F. Using a food processor, mince the sage, rosemary, garlic, 1/4 cup of the olive oil, and 1/2 teaspoon of the salt into a fine-textured pestata.
Put the potato slices in a large bowl; sprinkle on top 1 teaspoon salt, 2 tablespoons olive oil, and 1 tablespoon of the pestata. Toss well to coat the slices with the seasonings.
With a sharp knife, slice the beef across the grain into 3/4-inch- thick slices-if using a top-blade roast, slice it crosswise. As you did with the potatoes, put the meat slices in a bowl and toss them with seasonings until well coated, using 1 teaspoon salt, 2 tablespoons olive oil, and 2 tablespoons of the pestata.
Brush the roasting pan with the remaining olive oil and 2 tablespoons of the butter. Arrange half of the potato slices in a single layer on the pan bottom, spread half the cabbage shreds evenly over the potatoes, and season with 1 teaspoon salt. Distribute all the beef slices, in a single layer, over the cabbage. (The pan should be about half full: press down on the beef if it looks like you need more room for the rest of the vegetables.)
Dot the top of the beef with small mounds of butter, using another tablespoons in all. Lay the remaining potato slices on top of the beef slices, spread the rest of the cabbage evenly over the slices, and season with the remaining teaspoon salt. Stir all of the remaining pestata into the white wine, and pour the wine all over the cabbage shreds. Finally, dot the top with the rest of the butter.
Tent the baking dish with a sheet of aluminum foil, arching it above the food and pressing it against the sides of the pan. Set the dish in the oven, and bake about 21/2 hours, until the meat and vegetables are all very tender and almost all of the liquid has been absorbed.
Remove the foil, and sprinkle the shredded fontina over the top of the potatoes and cabbage (which will have sunk down in the pan). Bake another 15 to 20 minutes, until the fontina has melted, bubbled,and browned into a crusty topping.
Let the casserole rest for 10 minutes. Set the roasting pan on a trivet at the table, and serve family- style, spooned onto dinner plates.
Herbed Farfalle and Steak Salad
Ingredients
8 ounces farfalle (bow tie) pasta
2 cups arugula
1/4 cup cilantro , coarsely chopped
1/4 cup fresh basil , coarsely chopped
1/4 cup mint , coarsely chopped
1/4 cup Italian parsley , coarsely chopped
Grated Parmesan cheese , enough to garnish
1/3 cup olive oil
1/2 cup lemon juice
1 tsp. cumin
1 clove garlic , smashed
1/2 tsp. kosher salt
1/4 tsp. cracked pepper
1 (12-ounce) New York Strip Steak
Kosher salt and black pepper to taste
1 Tbsp. canola or vegetable oil
Directions
To make salad: Cook the pasta according to the package directions (don't forget to salt the water, or your pasta will taste flat). Drain, rinse with cool water and drain again until you get as much water off the pasta as possible. In a large bowl, combine the pasta, arugula, cilantro, basil, mint and parsley. Mix well.
To make dressing: In a bowl, whisk together olive oil, lemon juice, smashed garlic, cumin, salt and pepper. Set aside.
To make steak: Heat an indoor grill pan or small cast-iron skillet until hot over medium heat. Season the steak with kosher salt and pepper on both sides. Season pan. Pour 1 tablespoon of oil over grill or pan and spread evenly with a paper towel. Cook 2 minutes on each side for 8 minutes and then 1 minute on each side. Remove from the pan and set aside. Let rest for 10 minutes (this allows the juices to stay in the meat). Slice the steak thinly.
To assemble: Remove the garlic from the dressing. Drizzle 4 tablespoons of the dressing over the salad and toss lightly. Place the sliced steak on top. Garnish with grated Parmesan cheese. Add cracked pepper to taste.
Lots O’Meat Lasagna
by Paula Deen
1 1/2 lb ground chuck
1 lb ground Italian sausage
1 onion
2 cloves garlic, minced
2 teaspoon ground oregano
1 teaspoon ground basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 (14.5-ounce) can diced tomatoes with basil, garlic and oregano
2 (15-ounce) cans tomato sauce
1 (6-ounce) can tomato paste
1 1/2 cup small curd cottage cheese
1 (5-ounce)package grated Parmigianno-Reggiano
2 tablespoon freshly chopped parsley leaves
2 large eggs, lightly beaten
9 oven ready lasagna noodles
2 (8-ounce) packages shredded mozzarella
Directions
Preheat oven to 350 degrees F.
In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.
Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.
In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.
Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.
Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.
Fish Sandwich with Orange-Ginger Mayonnaise
ingredients
4 fresh or frozen fish fillets (such as cod, orange roughy, or pike), about 1/2 inch (about 1 pound)
Nonstick cooking spray
1/4 cup fine dry bread crumbs
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon ground red pepper
2 tablespoons butter or margarine, melted
4 lettuce leaves
4 baguette-style rolls, hamburger buns, or kaiser rolls, split and toasted
1 recipe Orange-Ginger Topper (see recipe below)
directions
Thaw fish, if frozen. Rinse fish; pat dry with paper towels.
Lightly coat a shallow baking pan with nonstick cooking spray; set aside. In a small bowl combine bread crumbs, ginger, salt, and ground red pepper; set aside. Place fish fillets on waxed paper. Brush tops and sides of the fish with melted butter; coat tops and sides with crumb mixture.
Arrange the fish fillets in a single layer, crumb sides up, in prepared baking pan. Bake, uncovered, in a 450 degree F oven for 4 to 6 minutes or until fish flakes easily when tested with a fork.
To serve, top bottoms of rolls with lettuce. Top with fish and Orange-Ginger Topper. Add roll bottoms. Makes 4 servings.
Orange-Ginger Topper: In a small bowl stir together 1/4 cup low-fat mayonnaise dressing, 1 teaspoon orange marmalade, and 1/4 teaspoon ground ginger.
nutrition facts * Servings Per Recipe 4 servings * Calories319 * Total Fat (g)10 * Saturated Fat (g)5, * Monounsaturated Fat (g)3, * Polyunsaturated Fat (g)2, * Cholesterol (mg)68, * Sodium (mg)711, * Carbohydrate (g)31, * Total Sugar (g)5, * Fiber (g)2, * Protein (g)25, * Vitamin C (DV%)9, * Calcium (DV%)11, * Iron (DV%)14, * Starch (d.e.)2, * Medium-fat Meat (d.e.)3, * Percent Daily Values are based on a 2,000 calorie diet
recipe source
BHG.com
HAMBURGER/CRESCENT ROLL PIE
2 pkgs. Pillsbury crescent rolls
2 lbs. hamburger
1 sm. onion
15 oz. can tomato sauce
1 pkg. sloppy joe mix
8 oz. pkg. shredded Mozzarella cheese
Place 1 package crescent rolls on bottom of 9 x 13 inch pan. Brown hamburger and onion; add tomato sauce and sloppy joe mix; fold in Mozzarella cheese. Place mixture over crescent rolls. Top with 2nd package crescent rolls (roll to fit top). Bake at 425 degrees for 15 to 20 minutes.
Cornmeal Waffles with Spicy Chili
by Paula Deen
1 3/4 cup all-purpose flour
1 1/4 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
2 cup milk
3 tablespoon vegetable oil
2 large eggs
Spicy Chili, recipe follows
shredded cheddar, for garnish
sour cream, for garnish
chopped fresh cilantro leaves, for garnish
Spicy Chili:
1 pound lean ground chuck
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1 tablespoon fresh ground black pepper
2 (15-ounce) cans ranch-style beans
1 (15-ounce) can tomato sauce
1 (15-ounce) can niblet corn, drained
1 (10-ounce) can diced tomatoes and green chiles
Directions
Preheat waffle iron according to manufacturer’s instructions.
In a large bowl, combine flour, cornmeal, baking powder, sugar, and salt. Add milk, oil, and eggs; stirring until smooth. Pour batter onto hot waffle iron and bake in batches. Set aside and keep warm.
Serve with Spicy Chili. Garnish with shredded Cheddar, sour cream and chopped fresh cilantro. Spicy Chili: In a large Dutch oven over medium-high heat, brown ground chuck, until beef is crumbly. Stir in onion, bell pepper, garlic, chili powder, cumin, salt and pepper. Stir in beans, tomato sauce, corn, diced tomatoes, and green chiles. Reduce heat and simmer 30 minutes uncovered, stirring occasionally.
Chicken Enchilada Pie
1 (1 pound 12 ounce) large can of tomato puree
2 1/2 tablespoons chili powder
1 tablespoon cumin
1/2 tablespoon onion salt
1/4 cup olive oil
2 cups shredded, cooked chicken (the canned chicken works great here!)
1 (15 ounce) can black beans
8 ounces colby-jack cheese, shredded
1 cup queso fresco cheese, crumbled
16 white corn tortillas
1/4 cup scallions, chopped
In a large bowl, whisk together the tomato puree, chili powder, cumin, onion salt, and olive oil. Spread 1/2 cup of the sauce on the bottom of a large, round baking dish. Lay 4 tortillas on top of the sauce. Sprinkle half of the chicken, black beans, and colby-jack cheese on top. Layer 4 more tortillas on top, then the remaining chicken, black beans, and colby-jack cheese. Layer once more with 4 more tortillas. Spread the remaining sauce on top of the tortillas. Sprinkle the Queso Fresco cheese crumbles on top. Bake in an oven preheated to 400 degrees for 35-40 minutes. Remove from oven and garnish with green onions.
Allow to cool & set slightly before serving. Enjoy!
Cheeseburger Meatloaf
Prep Time: 20 Minutes Ready In: 1 Hour 20 Minutes
Submitted By: Douglas Tuccinardi Cook Time: 1 Hour Servings: 8
"Easy-to-prepare meatloaf, rolled and stuffed with cheese, maybe add mustard and dill pickle spears, or any number of other possible ingredients, such as sauteed onions and mushrooms."
Ingredients:
2 pounds ground beef
3/4 cup fresh bread crumbs
1/2 cup minced onion
2 eggs, beaten
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
3 cups shredded Cheddar cheese
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the beef, bread crumbs, onion, eggs, salt and pepper, and mix well. Pat out meat mixture into a 14x18 inch rectangle on a piece of wax paper. Spread cheese over the meat, leaving a 3/4 inch border around the edges. Roll up jelly roll fashion to enclose the filling and form a pinwheel loaf. Press beef in on both ends to enclose the cheese. Place in a 10x15 inch baking dish.
3. Bake in the preheated oven 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C).
Nutrition
Information
Servings Per Recipe: 8
Calories: 410
Amount Per Serving
Total Fat: 29.1g
Cholesterol: 168mg
Sodium: 811mg
Amount Per Serving
Total Carbs: 4g
Dietary Fiber: 0.4g
Protein: 31.7g
Cheese Enchiladas with Red Chile Sauce
Red Chile Sauce
2 teaspoons canola oil
1/2 cup minced white onion
1 clove garlic, minced
1/2 cup mild-to-medium-hot red New Mexican chile powder
2 cups vegetable broth or reduced-sodium chicken broth
1 cup water
1/2 teaspoon dried oregano, preferably Mexican
1/2 teaspoon salt
Enchiladas
1 15-ounce can pinto beans, rinsed and mashed, or nonfat refried beans
2 tablespoons low-fat plain yogurt
12 6-inch corn tortillas, blue corn if available
2 cups shredded sharp Cheddar cheese, (8 ounces), divided
1/4 cup minced white onion, plus more for garnish
Preparation
To prepare sauce: Heat oil in a medium saucepan over medium heat. Add 1/2 cup onion; cook, stirring, until it begins to soften, about 1 minute. Stir in garlic and continue cooking until the onion is translucent and soft, about 2 minutes more. Stir in chile powder. Add broth, water, oregano and salt. Bring to a boil. Reduce heat to a simmer and cook until thickened and reduced by about one-third, about 20 minutes. (The sauce should be thick enough to coat a spoon lightly.)
To prepare enchiladas: Preheat oven to 400°F. Coat a 7-by-11-inch (or similar-size 2-quart) baking dish with cooking spray.
Combine beans and yogurt in a small bowl.
Spread about 1/4 cup of the sauce in the baking dish. Arrange 4 tortillas in the dish, overlapping them to cover the bottom. Top with half the bean mixture, using the back of a spoon to spread it thin. Scatter 2/3 cup cheese and 2 tablespoons onion on top of the beans. Top with one-third of the remaining sauce, 4 tortillas, the remaining bean mixture, 2/3 cup cheese and the remaining 2 tablespoons onion. Spread half of the remaining sauce on top and cover with the remaining 4 tortillas. Top with the remaining sauce and the remaining 2/3 cup cheese.
Bake the enchiladas until hot and bubbling, 15 to 20 minutes. Let stand for 5 minutes before serving. Serve with additional minced onion, if desired.
Tips & Notes
Make Ahead Tip: Cover and refrigerate the sauce (Step 1) for up to 3 days.
Nutrition
Per serving: 305 calories; 14 g fat ( 6 g sat , 4 g mono ); 30 mg cholesterol; 35 g carbohydrates; 0 g added sugars; 12 g protein; 7 g fiber; 606 mg sodium; 308 mg potassium.
Nutrition Bonus: Vitamin A (58% daily value), Calcium (27% dv).
Braised Stuffed Cabbage Rolls
Polpette di Verza
by Lidia Bastianich
For the Pestata and Stuffing
2 cups milk
4 ounces bread
2 ounces pancetta, cut in chunks
1 large onion, cut in chunks
1 large carrot, cut in chunks
1 large rib celery, cut in chunks
3 garlic cloves, peeled
3 tablespoons extra-virgin olive oil
2 pounds sweet Italian sausage, loose or removed from casings
1 teaspoon kosher salt
1 cup dry white wine
1 large egg, lightly beaten
1 tablespoon Italian parsley, chopped
½ cup Parmigiano-Reggiano, grated
For the Cabbage Rolls and Sauce
1 medium head Savoy cabbage, about 2 pounds
¼ cup extra-virgin olive oil
2½ teaspoons kosher salt
3 cups dry white wine
4 cups chicken stock, hot
Directions
To make the stuffing, pour the milk over the bread chunks in a bowl, and let them soak for a few minutes, until completely saturated. Using a food processor, mince the pancetta, onion, carrot, celery, and garlic into a fine-textured pestata. You should have about 2 cups total. Pour the 3 tablespoons of olive oil into a heavy pan, and set over medium-high heat. Scrape in 1/2 cup of pestata, and cook for a few minutes, stirring frequently, until it starts to dry and stick on the pan bottom. Crumble the sausage into the skillet, and cook, stirring, until all the meat is sizzling and no longer pink, about 5 minutes. Season with 1 teaspoon salt, and pour in the white wine. Bring to a boil, and cook until the wine has evaporated completely. Remove from the heat, and immediately scrape the sausage into a large bowl to cool.
Meanwhile, preheat the oven to 375 degrees. Fill the big pot with water, and bring to a boil. When the meat has cooled, squeeze the milk from the soaked bread. Crumble the softened bread over the sausage, and combine them with your hands, then work in the beaten egg, chopped parsley, and grated cheese, tossing all together into a loose stuffing.
To prepare the cabbage, pull off and discard any bruised or torn outer leaves. Cut out the core of the cabbage, and separate the largest leaves from the head, keeping them intact. Lay each leaf flat, outside up, and with a sharp paring knife shave off the raised ridge of the rib at the leaf base. When you've trimmed twelve good-sized leaves (and a few extra) for the rolls, slice the remaining cluster of small inner leaves into shreds about 1/4-inch wide. Drop the big, trimmed leaves into the boiling water, and blanch them until soft and quite floppy, about 7 minutes. Cool them in a bowl of icy water; drain well, lay them on paper towels, and pat dry.
Return the sauté pan to the stove (wipe out any browned bits), pour in the 1/4 cup olive oil, and turn on medium-high heat. Stir in the remaining pestata, and cook until dried and sticking, about 4 minutes. Toss in all the shredded cabbage and 2 1/2 teaspoons salt, and cook, stirring, until the cabbage starts to wilt. Pour in the white wine, raise the heat to bring it to a boil, then lower heat and simmer the sauce for 10 minutes or so, to blend the flavors. As the sauce simmers, make the cabbage rolls.
Lay out each softened leaf with its shaved rib side down. Take about 1/3 cup stuffing in your fingers, form it into a plump log, and lay it on the leaf. Roll the bottom of the leaf over the filling, tuck the sides in, and roll up tightly the rest of the way.
When all the polpette are formed, lower the heat under the sauce and place each roll in the sauté pan, seam side down. Pour in the stock, submerging the rolls, heat to a bubbling boil, and put on the pan lid. Set the pan in the oven to braise the rolls for an hour. Remove the lid, and push the rolls down in the sauce, which will have reduced. Bake, uncovered, for another 30 minutes or so, until the sauce has reduced and thickened and the tops of the rolls are nicely caramelized.
Serve in a warm bowl with some of the sauce, accompanied by rice, potatoes, or polenta.
Beef Rolls with Mustard and Vegetables
Involtini di Manzo alla Senape
by Lidia Bastianich
2½ pound boneless bottom-round rump roast
1 teaspoon kosher salt
2 tablespoons German style mustard
2 large stalks celery, cut in 2x4 inch sticks
2 medium carrots, cut in 2x4 inch sticks
12 small dill pickles, (about 2 inches long)
½ cup all-purpose flour
1 large onion, sliced (about 2 cups)
2 bay leaves, fresh
1 cup white wine
4 cups light stock, (chicken, turkey, or vegetable broth)
¼ extra-virgin olive oil
Directions
Lay one hand open on the top of the roast to hold it in place. With a sharp chef's knife, begin slicing the meat on a slant, cutting across the grain, and continue with parallel angled cuts every 1/2 inch or so, slicing the meat chunk into a dozen thin scallops. As you slice, press down lightly with your top hand, creating resistance, so you can feel the blade moving and keep the slices evenly thick.
Flatten the slices into scallops one at a time. Place each one between sheets of wax paper or plastic wrap and pound it with the toothed face of a meat mallet, tenderizing and spreading it into a narrow oval, about 6 by 3 inches. When all are pounded, season the scallops with salt, about 1/2 teaspoon in all, and spread a thin layer of mustard on the top surfaces.
Starting at the short end of each scallop, pile three celery sticks, three carrot sticks, and a pickle in a bundle. Roll up the meat, enclosing the vegetables, and secure it with toothpicks. When all the rolls are formed, season with the remaining salt. Spread the flour on a plate, and dredge the involtini, lightly coating them.
Pour the olive oil in the pan, and set it over medium-high heat. Shake excess flour from the rolls, lay them in the pan in one layer, and cook, rotating and moving them around, until browned all over. Push the rolls to the side of the pan, and scatter the onion slices and any remaining carrot and celery sticks on the pan bottom. Drop in the bay leaves, and cook the vegetables, stirring occasionally, until they're beginning to brown and soften, about 5 minutes.
Turn the heat to high, pour in the white wine, and let it heat and bubble until almost completely evaporated. Pour in just enough broth to cover the involtini, and bring it to a boil. Set the cover ajar, and adjust the heat to keep the liquid simmering. Cook for an hour and 15 minutes, or until the beef is tender and the sauce has reduced to a consistency you like.
Turn off the heat, take out the toothpicks, and remove the involtini to a warm platter. Ladle some of the pan sauce over the involtini, pour the rest into a bowl for passing at the table, and serve while hot.
Bean & Hominy Potpie
Filling
2 teaspoons extra-virgin olive oil
1 large onion, thinly sliced (1 cup)
3 cloves garlic, minced (1 tablespoon)
2 jalapeño peppers, seeded and minced (3 tablespoons)
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
Pinch of ground cloves
1 pound butternut squash, peeled, seeded and diced (3 cups)
1 16-ounce can crushed tomatoes
1 cup vegetable broth or reduced-sodium chicken broth
1 15-ounce can pinto beans, rinsed
1 15-ounce can yellow or white hominy, rinsed
Salt & freshly ground pepper to taste
Topping
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
8 corn tortillas
1/2 cup grated sharp Cheddar cheese
Preparation
To make filling: Preheat oven to 400°F. Heat 2 teaspoons oil in a large skillet over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic and jalapeños and cook, stirring, 1 minute more. Add paprika, cumin, oregano, cinnamon and cloves; cook, stirring, until fragrant, about 1 minute. Add squash, tomatoes and broth; bring to a simmer. Simmer, covered, until the squash is just tender, about 10 minutes. Add beans and hominy. Taste and season with salt and pepper. Transfer the mixture to a deep 10-inch pie pan or other 2-quart baking dish. Set aside.
To make topping & bake pie: Combine 1 tablespoon oil and 1/4 teaspoon salt in a small bowl; brush on both sides of the tortillas. Cut the tortillas into 3/4-inch strips with a sharp knife, and cut the strips in half. Scatter the tortilla strips over the filled baking dish.
Set the dish on a baking sheet and bake in the center of the oven until the topping is golden and the filling is bubbling, 25 to 30 minutes. Sprinkle cheese on top and return to the oven until the cheese is melted, about 1 minute.
Tips & Notes
Make Ahead Tip: Equipment: 10-inch pie pan or other 2-quart baking dish
Nutrition
Per serving: 336 calories; 9 g fat ( 3 g sat , 4 g mono ); 10 mg cholesterol; 56 g carbohydrates; 0 g added sugars; 11 g protein; 11 g fiber; 667 mg sodium; 724 mg potassium.
Nutrition Bonus: Vitamin A (177% daily value), Vitamin C (45% dv), Magnesium (22% dv), Potassium (21% dv), Calcium (20% dv), Iron (19% dv), Folate (18% dv)
Aunt Peggy’s Meatloaf
by Paula Deen
1 pound lean ground beef
1 (6-ounce) can tomato paste
1/2 cup chopped Vidalia onion
1/2 cup chopped green bell pepper
1/2 cup quick-cooking oats
1 egg, lightly beaten
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup ketchup
2 tablespoons packed light brown sugar
1 tablespoon Dijon mustard
Directions
Preheat the oven to 375 degrees F.
In a large bowl, combine the ground beef, tomato paste, onions, green pepper, oats, egg, salt, and pepper. Shape the mixture into a loaf and place it in a 9 by 5-inch loaf pan.
In a small bowl, whisk together the ketchup, brown sugar, and mustard. Slather the glaze on top of the meat loaf and bake until the meat loaf is firm and cooked all the way through, about 1 hour. Serve hot.
Austin Crispy Steak Tacos with Salsa Verde
1 2-pound flank steak, cut into 4 pieces
2 medium onions, 1 peeled and quartered, 1 finely chopped, divided
2 bay leaves
1 medium red onion, thinly sliced
4 cloves garlic, finely chopped, divided
1 jalapeño pepper, seeded and finely chopped
1 fresno chile, seeded and finely chopped
Salt and ground black pepper
3 tablespoons extra virgin olive oil (EVOO), divided
1/2 pound cured chrorizo, removed from casing and finely chopped
6 tomatillos, husks removed, roughly chopped
1 teaspoon ground cumin
1 tablespoon honey
1 avocado, pitted
1/4 cup fresh cilantro
Soft flour tortillas, for serving
Preparation
Place flank steak into a medium pot with the quartered onion and bay leaves. Cover with cold water and place over medium-high heat. Bring up to a bubble, then reduce heat to medium-low and simmer meat until very tender, 20 minutes. Remove meat from pot and discard water and veggies.
Shred the steak with a fork and transfer to a medium-size mixing bowl. Add red onion, 2 cloves garlic and peppers to the bowl and combine. Season with salt and pepper and reserve.
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the chorizo to the pan and cook until golden brown, 5-6 minutes. Add the shredded meat and veggie mixture to the pan, spreading it out to cover the entire bottom, and cook until crispy on the bottom. Flip the mixture over and cook on the other side until crispy, about 5 minutes per side.
While the meat is cooking, place a medium pot over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the remaining chopped onion, garlic, tomatillos, and cumin to the pan, and cook until the veggies are tender and the tomatillos have begun to release their liquids, about 8 minutes. Transfer the mixture to a food processor, add in the honey, avocado and cilantro and pulse to puree.
To serve, spoon some of the meat and veggie mixture in soft flour tortillas and top with the salsa verde.
Serve Confetti Rice and Refried Pinto Beans alongside.
Friday, September 9, 2011
Friday, August 26, 2011
Not Your Everyday Salad
Grilled Steak Bruschetta Salad
nutrition facts * Calories488 * Total Fat (g)17 * Saturated Fat (g)7, * Monounsaturated Fat (g)6, * Polyunsaturated Fat (g)1, * Cholesterol (mg)111, * Sodium (mg)964, * Carbohydrate (g)39, * Total Sugar (g)12, * Fiber (g)2, * Protein (g)43, * Vitamin C (DV%)63, * Calcium (DV%)12, * Iron (DV%)35, * Percent Daily Values are based on a 2,000 calorie diet
ingredients
1/4 cup apricot preserves
1/4 cup prepared horseradish
1/4 cup creamy Dijon-style mustard blend
2 Tbsp. lemon juice
4 6-oz. beef tenderloin steaks, cut 1-inch thick
12 1/4-inch-thick slices baguette-style French bread
4 cups arugula
1/4 cup bottled roasted red sweet peppers, chopped
1/4 cup crumbled blue cheese
directions
Snip any large pieces in preserves. In bowl combine preserves, horseradish, mustard blend, and lemon juice. Set aside.
Sprinkle beef on both sides with 1/4 teaspoon each salt and pepper. For charcoal grill, grill steaks on the rack of uncovered grill directly over medium coals, turning once. Allow 10 to 12 minutes for medium-rare doneness (145 degrees F), 12 to 15 minutes for medium (160 degrees F). Grill bread slices with steaks during last 2 minutes, or until bread is toasted; turn once. (For gas grill, preheat grill. Reduce to medium. Place steaks on rack over heat. Cover and grill as above.)
Divide arugula among 4 serving plates. Top with bread slices. Drizzle with dressing. Slice steak; arrange on bread. Top with red peppers and blue cheese. Makes 4 servings.
recipe source
BHG.com
Paula Deen's
Skillet Fried Potato Salad
6 strips bacon
3 lbs. new red potatoes, scrubbed, rinsed and cut into quarters
Salt and Freshly Ground Pepper
1/2 cup Paula Deen Collection Honey mustard Glaze
1/2 cup Mayonnaise
2 tablespoon dill pickle relish
3 large eggs, hard boiled and chopped
Chives
Directions
In a large skillet or saute pan cook bacon until crisp. Remove from pan and allow to cool before rough chopping. Cook the potatoes in the rendered bacon fat until tender and golden. Salt and pepper to taste. Remove, and allow to drain on paper towels. Meanwhile, in a large mixing bowl, combine Paula Deen Honey Mustard Sauce with mayo and pickle relish. Place warm potatoes into the bowl and toss with the mustard mayo sauce until potatoes are well coated. Add
Crumbled bacon and chopped egg. Gently toss to combine. Pour into a beautiful bowl and garnish with chopped chives.
Tabouleh Salad
Ingredients:
2 bunches of fresh parsley (1 1/2 cup chopped, with stems discarded)
2 tablespoons of fresh mint, chopped
I medium onion, finely chopped
6 medium tomatoes, diced
1 tablespoon salt
1/2 teaspoon black pepper
1/2 cup bulghur, medium grade
6 tablespoons lemon juice
6 tablespoons extra virgin olive oil
Romaine lettuce or grape leaves to line serving bowl (optional)
Preparation:
Soak bulghur in cold water for 1 1/2 to 2 hours until soft.
Squeeze out excess water from bulghur using hands or paper towel.
Combine all ingredients, except for salt, pepper, lemon juice, and olive oil.
Line serving bowl with grape leaves or romaine lettuce, and add salad.
Sprinkle olive oil, lemon juice, salt and pepper on top.
Serve immediately or chill in refrigerator for 2 hours before serving.
Tabouleh Salad II
Ingredients
1/2 cup medium grain bulgur
1 1/4 cups water
4 cups loosely packed, roughly chopped flat-leaf parsley, about 3 bunches
1 1/2 cups peeled and diced tomatoes, about 3 to 5 Roma tomatoes,
1/4 cup green onions chopped, white and some of the green, about 2 green onions
1/4 to 1/2 cup loosely packed, roughly chopped mint leaves
For the dressing:
1/4 cup freshly squeezed lemon juice
1/4 teaspoon minced garlic
Pinch kosher salt
1 tablespoon extra-virgin olive oil
Directions
Bring water to a boil, pour in bulgur, stir, cover, and turn off heat. Let stand 20 to 25 minutes or until most of the liquid is absorbed and bulgur is fluffy and tender. Pour off any remaining liquid.
To prepare dressing, in a small non-reactive bowl, whisk together lemon juice, garlic, salt and oil. Taste and adjust seasonings.
In a large salad bowl, toss together parsley, tomatoes, green onions and mint. Add bulgur. Pour dressing over salad, toss to combine. Taste and adjust seasonings.
Morph 1: Add more diced tomatoes, diced cucumbers, and diced raw zucchini to the tabbouleh. Morph 2: Add rinsed and drained canned chickpeas, and rinsed and drained canned lentils
Morph 3: Grill some boneless, skinless chicken breast, dice, toss with the tabbouleh and wrap it up in fresh pita.Morph 4: Serve as a small side salad with fish.
TABOULEH SALAD III
Printed from COOKS.COM
1 heaping c. fine Bulgar wheat
1 c. lukewarm water
1/2 c. fresh lemon juice (from fresh lemon)
2/3 c. olive oil
1 c. coarsely chopped fresh mint leaves (dried 1/2 c. coarsely chopped parsley)
1/2 c. finely diced onion or scallions
Dash garlic powder to taste
1/2 tsp. ground black pepper
1/2 tsp. salt
4 ripe plum tomatoes, seeded and cut into 1/2 inch dice
Whole fresh mint leaves for garnish
1. Place Bulgar wheat in a large bowl and let stand for 30 minutes. Squeeze out by hand excess water. Then fluff with a fork.
2. Add all of the other ingredients leaving the diced tomatoes last. Toss the salad and let stand for 1/2 hour to enhance flavor.
Serves 6-8.
Optional: Arrange Tabouleh with slices of cucumber on a plate and garnish with fresh mint leaves.
Paula’s Couscous Salad
by Paula Deen
1 1/2 cups water
1 teaspoon extra-virgin olive oil
1 cup uncooked couscous
1 cup cherry tomatoes, quartered lengthwise
5 tablespoons pitted and sliced kalamata olives
5 tablespoons chopped fresh parsley leaves
4 ounces feta cheese, crumbled
Dressing, recipe follows
Dash Ceylon cinnamon, optional
Dressing:
2 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon salt
Freshly ground black pepper
Directions
In a medium saucepan, bring the water and the 1 teaspoon oil to a boil. Stir in the couscous. Remove from heat, cover, and let stand for 2 minutes. Uncover and fluff with a fork. Add remaining ingredients and toss with dressing. Taste and add a pinch of cinnamon, if desired. Serve hot or at room temperature.
Dressing:
Whisk all ingredients in a small bowl and set aside.
Three-Bean Salad
Gourmet | March 2007
A salad from your pantry and fridge: Canned and frozen beans are the secret behind this attractive mix that includes crunchy celery and earthy cumin.
Yield: Makes 6 (side dish) servings
Active Time: 25 min
Total Time: 35 min
ingredients
1 1/2 cups frozen shelled edamame (8 ounces)
1/4 cup olive oil
1 teaspoon ground cumin
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can black-eyed peas, drained and rinsed
1/2 cup chopped red onion
2 cups thinly sliced celery
2 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro
1 teaspoon finely chopped garlic
1 1/2 teaspoons salt
1/4 teaspoon black pepper
preparation
Cook edamame in a 1 1/2 - to 2-quart saucepan of boiling salted water, uncovered, 4 minutes. Drain in a colander, then rinse under cold water to stop cooking.
Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large heatproof bowl.
Add edamame and remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.
Southern Cornbread Salad
by Paula Deen
1 batch cornbread, cut into 1-inch cubes, recipe follows
1 (14.5-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can niblet corn, drained
1 medium Vidalia onion, finely chopped
1 large green bell pepper, finely chopped
3 large tomatoes, chopped
2 cups grated sharp Cheddar
1 (8-ounce) bottle ranch dressing
Chopped fresh parsley leaves, for garnish
Cornbread:
1/2 cup vegetable oil, plus 1/4 cup for greasing pan
1 cup self-rising cornmeal
3/4 cup self-rising flour
1 cup cream-style corn
2 eggs
1 cup sour cream
1 cup grated sharp Cheddar, optional
1/2 teaspoon cayenne pepper, optional
Directions
In the bottom of a large glass bowl, place cornbread cubes. Layer beans, corn, onion, bell pepper, tomatoes, and cheese on top of cornbread. Spread ranch dressing evenly over cheese. Cover, and refrigerate for at least 2 hours. Garnish with fresh parsley, if desired.
Cornbread:
Preheat oven to 375 degrees F.
Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat.
Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time.
Yield: 8 servings
Roasted Golden Beets with Quinoa and Feta
Makes 4 adult servings or about 6 kid servings
5 small golden beets, scrubbed
3 teaspoons extra-virgin olive oil
Salt and freshly ground pepper
1 cup quinoa
1 ounce fresh spinach, stems removed, shredded
3 tablespoons raisins
3 tablespoons crumbled feta cheese
1/2 teaspoon fresh lemon juice
Preheat the oven to 400°F.
Arrange the beets on a rimmed baking sheet. Drizzle with 1 teaspoon of the olive oil and season with salt and pepper. Roast the beets until tender when pierced with a fork, 25 to 30 minutes. Let the beets stand until cool enough to handle, then use wet hands to slip the skins from the beets. Cut the beets into quarters.
Meanwhile, in a 1 1/2-quart saucepan, bring 2 cups of salted water to a boil. Add the quinoa and cook, stirring occasionally, until all the liquid is absorbed, about 20 minutes. Fold the spinach into the quinoa and set aside.
In a large bowl, fold the quinoa mixture, beets, raisins, and feta together and drizzle with the remaining 2 teaspoons of olive oil and the lemon juice.
Divide the entire recipe into both adult and child-friendly portions. For adults, serve as is. For children, transfer to a food processor and puree or fork-mash, as appropriate.
nutrition facts * Calories488 * Total Fat (g)17 * Saturated Fat (g)7, * Monounsaturated Fat (g)6, * Polyunsaturated Fat (g)1, * Cholesterol (mg)111, * Sodium (mg)964, * Carbohydrate (g)39, * Total Sugar (g)12, * Fiber (g)2, * Protein (g)43, * Vitamin C (DV%)63, * Calcium (DV%)12, * Iron (DV%)35, * Percent Daily Values are based on a 2,000 calorie diet
ingredients
1/4 cup apricot preserves
1/4 cup prepared horseradish
1/4 cup creamy Dijon-style mustard blend
2 Tbsp. lemon juice
4 6-oz. beef tenderloin steaks, cut 1-inch thick
12 1/4-inch-thick slices baguette-style French bread
4 cups arugula
1/4 cup bottled roasted red sweet peppers, chopped
1/4 cup crumbled blue cheese
directions
Snip any large pieces in preserves. In bowl combine preserves, horseradish, mustard blend, and lemon juice. Set aside.
Sprinkle beef on both sides with 1/4 teaspoon each salt and pepper. For charcoal grill, grill steaks on the rack of uncovered grill directly over medium coals, turning once. Allow 10 to 12 minutes for medium-rare doneness (145 degrees F), 12 to 15 minutes for medium (160 degrees F). Grill bread slices with steaks during last 2 minutes, or until bread is toasted; turn once. (For gas grill, preheat grill. Reduce to medium. Place steaks on rack over heat. Cover and grill as above.)
Divide arugula among 4 serving plates. Top with bread slices. Drizzle with dressing. Slice steak; arrange on bread. Top with red peppers and blue cheese. Makes 4 servings.
recipe source
BHG.com
Paula Deen's
Skillet Fried Potato Salad
6 strips bacon
3 lbs. new red potatoes, scrubbed, rinsed and cut into quarters
Salt and Freshly Ground Pepper
1/2 cup Paula Deen Collection Honey mustard Glaze
1/2 cup Mayonnaise
2 tablespoon dill pickle relish
3 large eggs, hard boiled and chopped
Chives
Directions
In a large skillet or saute pan cook bacon until crisp. Remove from pan and allow to cool before rough chopping. Cook the potatoes in the rendered bacon fat until tender and golden. Salt and pepper to taste. Remove, and allow to drain on paper towels. Meanwhile, in a large mixing bowl, combine Paula Deen Honey Mustard Sauce with mayo and pickle relish. Place warm potatoes into the bowl and toss with the mustard mayo sauce until potatoes are well coated. Add
Crumbled bacon and chopped egg. Gently toss to combine. Pour into a beautiful bowl and garnish with chopped chives.
Tabouleh Salad
Ingredients:
2 bunches of fresh parsley (1 1/2 cup chopped, with stems discarded)
2 tablespoons of fresh mint, chopped
I medium onion, finely chopped
6 medium tomatoes, diced
1 tablespoon salt
1/2 teaspoon black pepper
1/2 cup bulghur, medium grade
6 tablespoons lemon juice
6 tablespoons extra virgin olive oil
Romaine lettuce or grape leaves to line serving bowl (optional)
Preparation:
Soak bulghur in cold water for 1 1/2 to 2 hours until soft.
Squeeze out excess water from bulghur using hands or paper towel.
Combine all ingredients, except for salt, pepper, lemon juice, and olive oil.
Line serving bowl with grape leaves or romaine lettuce, and add salad.
Sprinkle olive oil, lemon juice, salt and pepper on top.
Serve immediately or chill in refrigerator for 2 hours before serving.
Tabouleh Salad II
Ingredients
1/2 cup medium grain bulgur
1 1/4 cups water
4 cups loosely packed, roughly chopped flat-leaf parsley, about 3 bunches
1 1/2 cups peeled and diced tomatoes, about 3 to 5 Roma tomatoes,
1/4 cup green onions chopped, white and some of the green, about 2 green onions
1/4 to 1/2 cup loosely packed, roughly chopped mint leaves
For the dressing:
1/4 cup freshly squeezed lemon juice
1/4 teaspoon minced garlic
Pinch kosher salt
1 tablespoon extra-virgin olive oil
Directions
Bring water to a boil, pour in bulgur, stir, cover, and turn off heat. Let stand 20 to 25 minutes or until most of the liquid is absorbed and bulgur is fluffy and tender. Pour off any remaining liquid.
To prepare dressing, in a small non-reactive bowl, whisk together lemon juice, garlic, salt and oil. Taste and adjust seasonings.
In a large salad bowl, toss together parsley, tomatoes, green onions and mint. Add bulgur. Pour dressing over salad, toss to combine. Taste and adjust seasonings.
Morph 1: Add more diced tomatoes, diced cucumbers, and diced raw zucchini to the tabbouleh. Morph 2: Add rinsed and drained canned chickpeas, and rinsed and drained canned lentils
Morph 3: Grill some boneless, skinless chicken breast, dice, toss with the tabbouleh and wrap it up in fresh pita.Morph 4: Serve as a small side salad with fish.
TABOULEH SALAD III
Printed from COOKS.COM
1 heaping c. fine Bulgar wheat
1 c. lukewarm water
1/2 c. fresh lemon juice (from fresh lemon)
2/3 c. olive oil
1 c. coarsely chopped fresh mint leaves (dried 1/2 c. coarsely chopped parsley)
1/2 c. finely diced onion or scallions
Dash garlic powder to taste
1/2 tsp. ground black pepper
1/2 tsp. salt
4 ripe plum tomatoes, seeded and cut into 1/2 inch dice
Whole fresh mint leaves for garnish
1. Place Bulgar wheat in a large bowl and let stand for 30 minutes. Squeeze out by hand excess water. Then fluff with a fork.
2. Add all of the other ingredients leaving the diced tomatoes last. Toss the salad and let stand for 1/2 hour to enhance flavor.
Serves 6-8.
Optional: Arrange Tabouleh with slices of cucumber on a plate and garnish with fresh mint leaves.
Paula’s Couscous Salad
by Paula Deen
1 1/2 cups water
1 teaspoon extra-virgin olive oil
1 cup uncooked couscous
1 cup cherry tomatoes, quartered lengthwise
5 tablespoons pitted and sliced kalamata olives
5 tablespoons chopped fresh parsley leaves
4 ounces feta cheese, crumbled
Dressing, recipe follows
Dash Ceylon cinnamon, optional
Dressing:
2 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon salt
Freshly ground black pepper
Directions
In a medium saucepan, bring the water and the 1 teaspoon oil to a boil. Stir in the couscous. Remove from heat, cover, and let stand for 2 minutes. Uncover and fluff with a fork. Add remaining ingredients and toss with dressing. Taste and add a pinch of cinnamon, if desired. Serve hot or at room temperature.
Dressing:
Whisk all ingredients in a small bowl and set aside.
Three-Bean Salad
Gourmet | March 2007
A salad from your pantry and fridge: Canned and frozen beans are the secret behind this attractive mix that includes crunchy celery and earthy cumin.
Yield: Makes 6 (side dish) servings
Active Time: 25 min
Total Time: 35 min
ingredients
1 1/2 cups frozen shelled edamame (8 ounces)
1/4 cup olive oil
1 teaspoon ground cumin
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can black-eyed peas, drained and rinsed
1/2 cup chopped red onion
2 cups thinly sliced celery
2 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro
1 teaspoon finely chopped garlic
1 1/2 teaspoons salt
1/4 teaspoon black pepper
preparation
Cook edamame in a 1 1/2 - to 2-quart saucepan of boiling salted water, uncovered, 4 minutes. Drain in a colander, then rinse under cold water to stop cooking.
Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large heatproof bowl.
Add edamame and remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.
Southern Cornbread Salad
by Paula Deen
1 batch cornbread, cut into 1-inch cubes, recipe follows
1 (14.5-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can niblet corn, drained
1 medium Vidalia onion, finely chopped
1 large green bell pepper, finely chopped
3 large tomatoes, chopped
2 cups grated sharp Cheddar
1 (8-ounce) bottle ranch dressing
Chopped fresh parsley leaves, for garnish
Cornbread:
1/2 cup vegetable oil, plus 1/4 cup for greasing pan
1 cup self-rising cornmeal
3/4 cup self-rising flour
1 cup cream-style corn
2 eggs
1 cup sour cream
1 cup grated sharp Cheddar, optional
1/2 teaspoon cayenne pepper, optional
Directions
In the bottom of a large glass bowl, place cornbread cubes. Layer beans, corn, onion, bell pepper, tomatoes, and cheese on top of cornbread. Spread ranch dressing evenly over cheese. Cover, and refrigerate for at least 2 hours. Garnish with fresh parsley, if desired.
Cornbread:
Preheat oven to 375 degrees F.
Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat.
Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time.
Yield: 8 servings
Roasted Golden Beets with Quinoa and Feta
Makes 4 adult servings or about 6 kid servings
5 small golden beets, scrubbed
3 teaspoons extra-virgin olive oil
Salt and freshly ground pepper
1 cup quinoa
1 ounce fresh spinach, stems removed, shredded
3 tablespoons raisins
3 tablespoons crumbled feta cheese
1/2 teaspoon fresh lemon juice
Preheat the oven to 400°F.
Arrange the beets on a rimmed baking sheet. Drizzle with 1 teaspoon of the olive oil and season with salt and pepper. Roast the beets until tender when pierced with a fork, 25 to 30 minutes. Let the beets stand until cool enough to handle, then use wet hands to slip the skins from the beets. Cut the beets into quarters.
Meanwhile, in a 1 1/2-quart saucepan, bring 2 cups of salted water to a boil. Add the quinoa and cook, stirring occasionally, until all the liquid is absorbed, about 20 minutes. Fold the spinach into the quinoa and set aside.
In a large bowl, fold the quinoa mixture, beets, raisins, and feta together and drizzle with the remaining 2 teaspoons of olive oil and the lemon juice.
Divide the entire recipe into both adult and child-friendly portions. For adults, serve as is. For children, transfer to a food processor and puree or fork-mash, as appropriate.
Friday, August 12, 2011
Soup for you!!!
Smoky bacon pot noodle for one
Ingredients
1 rasher smoked back bacon , trimmed and chopped
2 spring onions , white and green separated and finely sliced
50g frozen peas
quarter tsp paprika
2 tsp cornflour
200ml vegetable stock
150g block straight-to-wok wheat noodles , or equivalent of dried, cooked
splash Worcestershire sauce
Method
In a small non-stick pan, fry the bacon for a few mins, add the white parts of the spring onions, peas and paprika, then cook for 1 min more. Mix the cornflour with a little of the stock to get a paste, then stir this into the pan with the rest of the stock, noodles and a good splash of Worcestershire sauce. Simmer for a couple of mins until thick and saucy, then scatter with the green parts of spring onion.
PER SERVING
356 kcalories, protein 15g, carbohydrate 68g, fat 5 g, saturated fat 1g, fibre 0g, sugar 4g, salt 1.29 g
Thai Pot Noodle
vegetable stock (750ml)
chunk of fresh ginger
½ red chilli
3 cloves of garlic
1 stick of lemon grass
2 Kaffir lime leaves
handful of button mushrooms
two bunches of rice noodles
raw king prawns (150g)
2 tbsp fish sauce
1 lime
1 pak choi
bunch of fresh coriander
couple of spring onions
make up the vegetable stock using boiling water and a stock cube if you don’t have fresh.
peel and finely chop or grate the garlic, ginger and chilli.
fry them all in a shot of vegetable oil in the bottom of a large pan for 1 minute or so to release their flavours and aromas.
pour in the warmed vegetable stock and bring to a gentle simmer.
bruise the lemon grass with the back of a knife and add to the soup with the lime leaves.
slice the mushrooms thinly and add these to the simmering stock.
dump the noodles, fish sauce and juice of the lime, stir well and simmer for about 3 minutes.
add the prawns and stir through with the pak choi, coriander and spring onions, simmering for just a minute or so more.
splash in a glug of coconut milk as you serve if you prefer (optional).
serves 2
Pot Noodles Recipe
Ingredients
1 lb of thin noodles
1 can of tuna
4 tbsp. of olive oil
1 onion cut in julienne
2 minced garlic cloves
2 tbsp. of chili pepper
1 yellow sweet pepper; cut in strips
4 tomatoes in segments
1 tbsp of oregano
1 pepper in strips
1/2 cup of minced basil
Salt, pepper and cumin
3 cup of boiling broth
3 tbsp of minced parsley
Preparation
Place oil in a hot pot and fry the onion, garlic, red chili or pepper and yellow pepper. Wait for five minutes and add the tomato, oregano and basil.
Season it with salt, pepper and cumin. Cut the noodles in three and place them in the pot, stir them to cover them with the seasoning and let them simmer until the liquid boils dry.
Once the noodles are al dente, add the tuna and parsley. You can also replace the tuna with chicken or fried beef. It is a very simple and quick dish to enjoy with the family.
Proper spicy pot noodle
Ingredients
2 tsp Thai curry paste
3 chopped spring onions
1 large grated carrot
a mugful of vegetable stock or chicken stock
a handful of frozen peas
150g straight-to-wok noodles
Method
Add the Thai curry paste to a pan and fry over a medium heat for 2 mins. Stir in the spring onions and grated carrot, then cook for 1 min. Pour in a big mugful of hot vegetable or chicken stock and a handful frozen peas. Bring to the boil, then simmer for 2 mins until the carrot is just cooked. Stir in the sachet of straight-to-wok noodles and heat through. Ladle into a mug or a bowl and scatter with sesame seeds, if you like. Serve straight away.
Per serving
366 kcalories, protein 13g, carbohydrate 61g, fat 9 g, saturated fat 1g, fibre 9g, sugar 14g, salt 2.85 g
Ingredients
1 rasher smoked back bacon , trimmed and chopped
2 spring onions , white and green separated and finely sliced
50g frozen peas
quarter tsp paprika
2 tsp cornflour
200ml vegetable stock
150g block straight-to-wok wheat noodles , or equivalent of dried, cooked
splash Worcestershire sauce
Method
In a small non-stick pan, fry the bacon for a few mins, add the white parts of the spring onions, peas and paprika, then cook for 1 min more. Mix the cornflour with a little of the stock to get a paste, then stir this into the pan with the rest of the stock, noodles and a good splash of Worcestershire sauce. Simmer for a couple of mins until thick and saucy, then scatter with the green parts of spring onion.
PER SERVING
356 kcalories, protein 15g, carbohydrate 68g, fat 5 g, saturated fat 1g, fibre 0g, sugar 4g, salt 1.29 g
Thai Pot Noodle
vegetable stock (750ml)
chunk of fresh ginger
½ red chilli
3 cloves of garlic
1 stick of lemon grass
2 Kaffir lime leaves
handful of button mushrooms
two bunches of rice noodles
raw king prawns (150g)
2 tbsp fish sauce
1 lime
1 pak choi
bunch of fresh coriander
couple of spring onions
make up the vegetable stock using boiling water and a stock cube if you don’t have fresh.
peel and finely chop or grate the garlic, ginger and chilli.
fry them all in a shot of vegetable oil in the bottom of a large pan for 1 minute or so to release their flavours and aromas.
pour in the warmed vegetable stock and bring to a gentle simmer.
bruise the lemon grass with the back of a knife and add to the soup with the lime leaves.
slice the mushrooms thinly and add these to the simmering stock.
dump the noodles, fish sauce and juice of the lime, stir well and simmer for about 3 minutes.
add the prawns and stir through with the pak choi, coriander and spring onions, simmering for just a minute or so more.
splash in a glug of coconut milk as you serve if you prefer (optional).
serves 2
Pot Noodles Recipe
Ingredients
1 lb of thin noodles
1 can of tuna
4 tbsp. of olive oil
1 onion cut in julienne
2 minced garlic cloves
2 tbsp. of chili pepper
1 yellow sweet pepper; cut in strips
4 tomatoes in segments
1 tbsp of oregano
1 pepper in strips
1/2 cup of minced basil
Salt, pepper and cumin
3 cup of boiling broth
3 tbsp of minced parsley
Preparation
Place oil in a hot pot and fry the onion, garlic, red chili or pepper and yellow pepper. Wait for five minutes and add the tomato, oregano and basil.
Season it with salt, pepper and cumin. Cut the noodles in three and place them in the pot, stir them to cover them with the seasoning and let them simmer until the liquid boils dry.
Once the noodles are al dente, add the tuna and parsley. You can also replace the tuna with chicken or fried beef. It is a very simple and quick dish to enjoy with the family.
Proper spicy pot noodle
Ingredients
2 tsp Thai curry paste
3 chopped spring onions
1 large grated carrot
a mugful of vegetable stock or chicken stock
a handful of frozen peas
150g straight-to-wok noodles
Method
Add the Thai curry paste to a pan and fry over a medium heat for 2 mins. Stir in the spring onions and grated carrot, then cook for 1 min. Pour in a big mugful of hot vegetable or chicken stock and a handful frozen peas. Bring to the boil, then simmer for 2 mins until the carrot is just cooked. Stir in the sachet of straight-to-wok noodles and heat through. Ladle into a mug or a bowl and scatter with sesame seeds, if you like. Serve straight away.
Per serving
366 kcalories, protein 13g, carbohydrate 61g, fat 9 g, saturated fat 1g, fibre 9g, sugar 14g, salt 2.85 g
Lunch it up
The Best Grilled Cheese Sandwich Ever (for Grown Ups Only!)
Bon Appétit
Smear the bread with mayo on both sides and then grill in butter for the ultimate golden-brown crunch.
Makes 4
Recipe by Kevin West
Ingredients
8 slices sourdough or white bread
1/4 cup mayonnaise
1 1/2 cups grated mozzarella
1 1/2 cups grated Gruyère
1/2 cup grated aged goat cheese (such as Midnight Moon from Cypress Grove Chevre)
3/4 cup Bread-and-Butter Pickles
3 ounces thinly sliced prosciutto
6 tablespoons (3/4 stick) unsalted butter
Preparation
Smear both sides of bread slices with mayonnaise. Combine cheeses in a bowl. Sprinkle 4 slices bread with half of cheese mixture, dividing equally. Top each with 3-4 pickles. Divide prosciutto among sandwiches; top with remaining cheese. Cover with remaining bread.
Melt 2 tablespoons butter in each of 2 large heavy skillets over medium-low heat. Add 2 sandwiches to each skillet and cook until bread is golden, 9-10 minutes. Add 1 tablespoon butter to each skillet, flip sandwiches, and cook until bread is golden and cheese is melted, 9-10 minutes longer.
nutritional information
One sandwich contains:
Calories (kcal) 916.0
Calories from Fat 447.8
Fat (g) 49.8
Saturated Fat (g) 24.5
Cholesterol (mg) 136.0
Carbohydrates (g) 70.3
Dietary Fiber (g) 2.3
Total Sugars (g) 3.7
Net Carbs (g) 68.0
Protein (g) 41.7
Sodium (mg) 1851.1
Baked Chile & Potato Taquitos
Serves Two
Ingredients:
• 2 large potatoes
• ½ medium onion
• 1 jalapeno
• 1 Anaheim pepper
• 1 red chili
• 1-cup cheddar cheese
• 1 packet Taco Seasoning
• Olive oil
• 10-12 corn taco shells
Directions:
1. Use grater and shred the two large potatoes. Add to large skillet with olive oil. Turn
to high heat.
2. Dice onion, jalapeno, Anaheim pepper and red chili. Add to potato mixture in skillet.
3. Sauté until potatoes are golden brown.
4. Grease 13×9 pan with olive oil.
5. Take a warmed tortilla and spread a thin-ish layer of potato mixture in center and
roll into taquito formation. Continue process and arrange on tray.
6. Heat oven to 350 and bake for 25 – 35 minutes – to be safe, monitor for desired
crispiness. Personally, the crispier the better.
7. Serve with DIPS!
Angelino Style Grilled Portabella Burgers
Ingredients:
• Large Loafed Sourdough Bread – 4 slices (cut in half)
• Portabella Mushroom Caps – 4
• Pablano Peppers – 2 or 3
• Red Onion – 1 large
• Canned Green Chiles – 2 large cans (diced)
• Soy Sauce – 3 tablespoons
• Salt
• Pepper
• Crushed Red Pepper
• Cumin
• Veganaise/Mayonaise
• Hot Sauce
• Cheddar Cheese
• Lettuce
• Avocado
• Olive Oil – 2 tablespoons
• Grill
Directions:
1. Remove stems from portabella mushrooms and marinate in salt, pepper, crushed red pepper, cumin, soy sauce, 2 cans of diced green chiles. Marinate for as long as possible but anything over 30 minutes tastes great.
2. Dice up red onion and place in aluminum foil pouch w/olive oil for grill. Set aside.
3. When up to temperature, place whole pablano peppers, onion pouch and mushroom caps on the grill. Do not place either directly over the flame – off to the side is much more effective. Continually monitor the chiles and onion pouch to not burn.
4. After about 10 minutes, flip mushroom caps and pour remaining marinade inside the cap. Continue to grill for 10 minutes. At the last minute, flip portabellas back over and place cheddar cheese on top of the cap. When melted, remove from heat, cover with foil and set aside.
5. Remove pablanos from heat and place on cutting board. Slice up the pablanos, removing the cap and seeds and set aside. Feel free to remove skin as well.
6. Cut 4 sourdough bread slices in half. Place bread on grill for a light toast. Set aside.
7. Mix veganaise/mayonnaise w/one tablespoon hot sauce. Set aside.
Assembly:
• Bottom = Sourdough
• Caramelized onions
• Portabella mushroom
• Pablano peppers
• Lettuce
• Avocado
• Spread mayo on other sourdough piece and place on top.
Glorious Lechuga Wraps
Ingredients:
- 1/3 cup vegetable broth/stock
- 1/3 cup soy sauce
- 4 tablespoon sesame oil
- 1 tablespoon honey
- 1 table spoon hot chile sauce
- 1 tablespoon minced garlic
- 1 tablespoon ginger
- 1 tablespoon sesame seeds
- 2 bell peppers (diced)
- 1 large carrot (diced)
- 1 large Italian squash (diced)
- 1 broccoli head (diced)
- 2 yellow chiles (diced)
- 1 small onion (diced)
- 1 tomato (diced)
- 1 avocado (diced)
- 1 pinch basil
- ½ cucumber
- salt
- pepper
- 1 small package buckwheat noodles
- 1 head of lettuce (iceberg, romaine, or a good taco-ing lettuce)
Method:
1. In mixing bowl, stir together vegetable stock, soy sauce, sesame oil, honey, hot chile sauce, garlic, ginger and sesame seeds. Set aside.
2. Use remaining sesame oil in a wok or large frying pan. Set ho high heat. Toss in peppers, carrot, onion, squash, broccoli and yellow chiles. Saute until the vegetables start to change color.
3. Stir in sauce and simmer for 10 minutes. (Don’t use all the sauce, save it for dipping )
4. Remove from heat and let cool down to room temperature.
5. Boil buckwheat noodles and when finished rinse with cold water. Set aside.
6. Prepare lettuce “shells” to applicable size.
7. In bowl, mix together tomato, avocado, cucumber and a pinch of basil, salt and pepper.
Architecture:
1. lettuce
2. buckwheat noodles
3. vegetable filling
4. tomato/cucumber mixture
5. drizzle of leftover sauce
Bon Appétit
Smear the bread with mayo on both sides and then grill in butter for the ultimate golden-brown crunch.
Makes 4
Recipe by Kevin West
Ingredients
8 slices sourdough or white bread
1/4 cup mayonnaise
1 1/2 cups grated mozzarella
1 1/2 cups grated Gruyère
1/2 cup grated aged goat cheese (such as Midnight Moon from Cypress Grove Chevre)
3/4 cup Bread-and-Butter Pickles
3 ounces thinly sliced prosciutto
6 tablespoons (3/4 stick) unsalted butter
Preparation
Smear both sides of bread slices with mayonnaise. Combine cheeses in a bowl. Sprinkle 4 slices bread with half of cheese mixture, dividing equally. Top each with 3-4 pickles. Divide prosciutto among sandwiches; top with remaining cheese. Cover with remaining bread.
Melt 2 tablespoons butter in each of 2 large heavy skillets over medium-low heat. Add 2 sandwiches to each skillet and cook until bread is golden, 9-10 minutes. Add 1 tablespoon butter to each skillet, flip sandwiches, and cook until bread is golden and cheese is melted, 9-10 minutes longer.
nutritional information
One sandwich contains:
Calories (kcal) 916.0
Calories from Fat 447.8
Fat (g) 49.8
Saturated Fat (g) 24.5
Cholesterol (mg) 136.0
Carbohydrates (g) 70.3
Dietary Fiber (g) 2.3
Total Sugars (g) 3.7
Net Carbs (g) 68.0
Protein (g) 41.7
Sodium (mg) 1851.1
Baked Chile & Potato Taquitos
Serves Two
Ingredients:
• 2 large potatoes
• ½ medium onion
• 1 jalapeno
• 1 Anaheim pepper
• 1 red chili
• 1-cup cheddar cheese
• 1 packet Taco Seasoning
• Olive oil
• 10-12 corn taco shells
Directions:
1. Use grater and shred the two large potatoes. Add to large skillet with olive oil. Turn
to high heat.
2. Dice onion, jalapeno, Anaheim pepper and red chili. Add to potato mixture in skillet.
3. Sauté until potatoes are golden brown.
4. Grease 13×9 pan with olive oil.
5. Take a warmed tortilla and spread a thin-ish layer of potato mixture in center and
roll into taquito formation. Continue process and arrange on tray.
6. Heat oven to 350 and bake for 25 – 35 minutes – to be safe, monitor for desired
crispiness. Personally, the crispier the better.
7. Serve with DIPS!
Angelino Style Grilled Portabella Burgers
Ingredients:
• Large Loafed Sourdough Bread – 4 slices (cut in half)
• Portabella Mushroom Caps – 4
• Pablano Peppers – 2 or 3
• Red Onion – 1 large
• Canned Green Chiles – 2 large cans (diced)
• Soy Sauce – 3 tablespoons
• Salt
• Pepper
• Crushed Red Pepper
• Cumin
• Veganaise/Mayonaise
• Hot Sauce
• Cheddar Cheese
• Lettuce
• Avocado
• Olive Oil – 2 tablespoons
• Grill
Directions:
1. Remove stems from portabella mushrooms and marinate in salt, pepper, crushed red pepper, cumin, soy sauce, 2 cans of diced green chiles. Marinate for as long as possible but anything over 30 minutes tastes great.
2. Dice up red onion and place in aluminum foil pouch w/olive oil for grill. Set aside.
3. When up to temperature, place whole pablano peppers, onion pouch and mushroom caps on the grill. Do not place either directly over the flame – off to the side is much more effective. Continually monitor the chiles and onion pouch to not burn.
4. After about 10 minutes, flip mushroom caps and pour remaining marinade inside the cap. Continue to grill for 10 minutes. At the last minute, flip portabellas back over and place cheddar cheese on top of the cap. When melted, remove from heat, cover with foil and set aside.
5. Remove pablanos from heat and place on cutting board. Slice up the pablanos, removing the cap and seeds and set aside. Feel free to remove skin as well.
6. Cut 4 sourdough bread slices in half. Place bread on grill for a light toast. Set aside.
7. Mix veganaise/mayonnaise w/one tablespoon hot sauce. Set aside.
Assembly:
• Bottom = Sourdough
• Caramelized onions
• Portabella mushroom
• Pablano peppers
• Lettuce
• Avocado
• Spread mayo on other sourdough piece and place on top.
Glorious Lechuga Wraps
Ingredients:
- 1/3 cup vegetable broth/stock
- 1/3 cup soy sauce
- 4 tablespoon sesame oil
- 1 tablespoon honey
- 1 table spoon hot chile sauce
- 1 tablespoon minced garlic
- 1 tablespoon ginger
- 1 tablespoon sesame seeds
- 2 bell peppers (diced)
- 1 large carrot (diced)
- 1 large Italian squash (diced)
- 1 broccoli head (diced)
- 2 yellow chiles (diced)
- 1 small onion (diced)
- 1 tomato (diced)
- 1 avocado (diced)
- 1 pinch basil
- ½ cucumber
- salt
- pepper
- 1 small package buckwheat noodles
- 1 head of lettuce (iceberg, romaine, or a good taco-ing lettuce)
Method:
1. In mixing bowl, stir together vegetable stock, soy sauce, sesame oil, honey, hot chile sauce, garlic, ginger and sesame seeds. Set aside.
2. Use remaining sesame oil in a wok or large frying pan. Set ho high heat. Toss in peppers, carrot, onion, squash, broccoli and yellow chiles. Saute until the vegetables start to change color.
3. Stir in sauce and simmer for 10 minutes. (Don’t use all the sauce, save it for dipping )
4. Remove from heat and let cool down to room temperature.
5. Boil buckwheat noodles and when finished rinse with cold water. Set aside.
6. Prepare lettuce “shells” to applicable size.
7. In bowl, mix together tomato, avocado, cucumber and a pinch of basil, salt and pepper.
Architecture:
1. lettuce
2. buckwheat noodles
3. vegetable filling
4. tomato/cucumber mixture
5. drizzle of leftover sauce
Monday, August 8, 2011
Appetizers
Vegetable Pizza Squares
Ingredients
2 (10 ounce) cans refrigerated crescent roll dough
1 (8 ounce) package cream cheese, softened
2/3 cup mayonnaise
1 teaspoon dried dill weed
1 teaspoon minced onion
1/2 teaspoon minced garlic
1/2 cup chopped cauliflower
1/2 cup chopped broccoli
1/2 cup chopped green bell peppers
1 (8 ounce) package shredded Cheddar cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
Unroll crescent roll dough on a small baking sheet. Arrange into a single layer to serve as a crust. Bake in the preheated oven 10 minutes, or until puffed and lightly browned.
In a medium bowl, mix cream cheese, mayonnaise, dill weed, onion and garlic.
Spread the cream cheese mixture over the crescent roll dough crust. Layer with cauliflower, broccoli and green peppers. Top with Cheddar cheese. Chill in the refrigerator until serving.
Nutrition
per serving
Calories
499
Total Fat
39 g
Saturated Fat
14 g
Cholesterol
54 mg
Sodium
732 mg
Total Carbohydrates
24 g
Dietary Fiber
0 g
Protein
12 g
Cheesy Shrimp Dip
by Paula Deen
1/4 cup butter
2/3 cup chopped red bell pepper
1 pound medium fresh shrimp, peeled, deveined, and coarsely chopped
1/3 cup sliced green onions
1 cup sour cream
1 cup shredded Parmesan
1 cup shredded mozzarella
1/2 cup mayonnaise
Pinch salt
Pinch cracked black pepper
Assorted crackers, for serving
Directions
Preheat the oven to 350 degrees F.
In a medium skillet, melt the butter over medium heat. Add the red bell pepper and cook for 3 minutes. Stir in the shrimp and green onions and cook until the shrimp are pink and firm, 2 to 3 minutes. Stir in the sour cream, cheeses, and mayonnaise. Add the salt and pepper, to taste. Spoon the mixture into a 2-quart baking dish. Bake until lightly browned and bubbly, 30 to 35 minutes. Serve with assorted crackers.
Smashed Potato Cake
by Paula Deen
6 cups cubed (1-inch) Yukon gold potatoes
3 1/2 cups panko, divided
1 large egg, lightly beaten
1/2 cup shredded Cheddar
1/2 cup cooked and crumbled bacon
1/2 cup chopped green onion
1/4 cup butter
1/4 cup sour cream
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons extra-virgin olive oil
Directions
In a large Dutch oven, combine potatoes and add water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer 10 to 12 minutes, or until tender. Drain well and mash.
In a large bowl, combine potatoes, 2 cups panko, egg, cheese, bacon, onion, butter, sour cream, garlic, salt, and pepper. Form potatoes into 3-inch patties; dredge in remaining panko.
In a large skillet, heat oil over medium-high heat. Add potato patties, and cook, 3 to 4 minutes per side, or until brown and crisp. Serve immediately.
Crisp Potato Cakes
by Paula Deen
4 cups left over mashed potatoes, or Chive and Onion Mashed Potatoes, recipe follows
2 cups panko breadcrumbs, divided
1 large egg, lightly beaten
1/4 cup vegetable oil, plus more, if needed
Chive and Onion Mashed Potatoes:
1 1/2 pounds potatoes, peeled and cubed
1/2 cup chive and onion cream cheese, softened
1/4 cup butter, softened
Directions
In a large bowl, combine the mashed potatoes, 1 cup panko, and beaten egg. Shape the potato mixture into 3-inch patties. Dredge the patties in the remaining 1 cup panko.
In a large nonstick skillet over medium heat, add the vegetable oil. Add half of the patties and cook until golden brown, 2 to 3 minutes. Repeat the procedure with more oil, if needed, and remaining patties. Serve hot.
Chive and Onion Mashed Potatoes:
Boil the potatoes until done. Pour the potatoes into a medium bowl and add cream cheese and butter. Using a potato masher, mash the potatoes to desired consistency. Serve immediately.
Summer Zucchini Bites
2 c. grated zucchini
2 eggs, lightly beaten
½ yellow onion, finely chopped
½ c. sharp cheddar, grated
½ c. bread crumbs
¼ c. fresh parsley, finely chopped
Makes approximately 24 mini-muffin sized bites
instructions
1. Preheat the oven to 400ºF. Butter a mini-muffin tin, set aside.
2. In a large glass bowl add two eggs and beat lightly with a whisk. Then, add the zucchini, onion, cheddar, bread crumbs and parsley and combine them with a wooden spoon.
3. Using your hands or an ice-cream scoop, fill each muffin cup just to the top. Bake for 15-18 minutes or until the top is browned and set.
Easy Snack Wraps
Ingredients
12 (10 inch) flour tortillas
1 (8 ounce) package cream cheese
1 head lettuce
1 (6 ounce) package sliced deli-style turkey
2 cups shredded carrots
2 cups minced tomato
Directions
Spread cream cheese evenly over the tortillas. Top the cream cheese with lettuce leaves. Arrange the turkey slices in even layers on top of the lettuce. Sprinkle the carrots and tomato over the turkey slices. Roll the tortillas into wraps. Cut the wraps diagonally into bite-sized pieces. Secure with toothpicks.
Nutrition
per serving
Calories
67
Total Fat
2 g
Saturated Fat
1 g
Cholesterol
5 mg
Sodium
116 mg
Total Carbohydrates
9 g
Dietary Fiber
1 g
Protein
2 g
Ingredients
2 (10 ounce) cans refrigerated crescent roll dough
1 (8 ounce) package cream cheese, softened
2/3 cup mayonnaise
1 teaspoon dried dill weed
1 teaspoon minced onion
1/2 teaspoon minced garlic
1/2 cup chopped cauliflower
1/2 cup chopped broccoli
1/2 cup chopped green bell peppers
1 (8 ounce) package shredded Cheddar cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
Unroll crescent roll dough on a small baking sheet. Arrange into a single layer to serve as a crust. Bake in the preheated oven 10 minutes, or until puffed and lightly browned.
In a medium bowl, mix cream cheese, mayonnaise, dill weed, onion and garlic.
Spread the cream cheese mixture over the crescent roll dough crust. Layer with cauliflower, broccoli and green peppers. Top with Cheddar cheese. Chill in the refrigerator until serving.
Nutrition
per serving
Calories
499
Total Fat
39 g
Saturated Fat
14 g
Cholesterol
54 mg
Sodium
732 mg
Total Carbohydrates
24 g
Dietary Fiber
0 g
Protein
12 g
Cheesy Shrimp Dip
by Paula Deen
1/4 cup butter
2/3 cup chopped red bell pepper
1 pound medium fresh shrimp, peeled, deveined, and coarsely chopped
1/3 cup sliced green onions
1 cup sour cream
1 cup shredded Parmesan
1 cup shredded mozzarella
1/2 cup mayonnaise
Pinch salt
Pinch cracked black pepper
Assorted crackers, for serving
Directions
Preheat the oven to 350 degrees F.
In a medium skillet, melt the butter over medium heat. Add the red bell pepper and cook for 3 minutes. Stir in the shrimp and green onions and cook until the shrimp are pink and firm, 2 to 3 minutes. Stir in the sour cream, cheeses, and mayonnaise. Add the salt and pepper, to taste. Spoon the mixture into a 2-quart baking dish. Bake until lightly browned and bubbly, 30 to 35 minutes. Serve with assorted crackers.
Smashed Potato Cake
by Paula Deen
6 cups cubed (1-inch) Yukon gold potatoes
3 1/2 cups panko, divided
1 large egg, lightly beaten
1/2 cup shredded Cheddar
1/2 cup cooked and crumbled bacon
1/2 cup chopped green onion
1/4 cup butter
1/4 cup sour cream
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons extra-virgin olive oil
Directions
In a large Dutch oven, combine potatoes and add water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer 10 to 12 minutes, or until tender. Drain well and mash.
In a large bowl, combine potatoes, 2 cups panko, egg, cheese, bacon, onion, butter, sour cream, garlic, salt, and pepper. Form potatoes into 3-inch patties; dredge in remaining panko.
In a large skillet, heat oil over medium-high heat. Add potato patties, and cook, 3 to 4 minutes per side, or until brown and crisp. Serve immediately.
Crisp Potato Cakes
by Paula Deen
4 cups left over mashed potatoes, or Chive and Onion Mashed Potatoes, recipe follows
2 cups panko breadcrumbs, divided
1 large egg, lightly beaten
1/4 cup vegetable oil, plus more, if needed
Chive and Onion Mashed Potatoes:
1 1/2 pounds potatoes, peeled and cubed
1/2 cup chive and onion cream cheese, softened
1/4 cup butter, softened
Directions
In a large bowl, combine the mashed potatoes, 1 cup panko, and beaten egg. Shape the potato mixture into 3-inch patties. Dredge the patties in the remaining 1 cup panko.
In a large nonstick skillet over medium heat, add the vegetable oil. Add half of the patties and cook until golden brown, 2 to 3 minutes. Repeat the procedure with more oil, if needed, and remaining patties. Serve hot.
Chive and Onion Mashed Potatoes:
Boil the potatoes until done. Pour the potatoes into a medium bowl and add cream cheese and butter. Using a potato masher, mash the potatoes to desired consistency. Serve immediately.
Summer Zucchini Bites
2 c. grated zucchini
2 eggs, lightly beaten
½ yellow onion, finely chopped
½ c. sharp cheddar, grated
½ c. bread crumbs
¼ c. fresh parsley, finely chopped
Makes approximately 24 mini-muffin sized bites
instructions
1. Preheat the oven to 400ºF. Butter a mini-muffin tin, set aside.
2. In a large glass bowl add two eggs and beat lightly with a whisk. Then, add the zucchini, onion, cheddar, bread crumbs and parsley and combine them with a wooden spoon.
3. Using your hands or an ice-cream scoop, fill each muffin cup just to the top. Bake for 15-18 minutes or until the top is browned and set.
Easy Snack Wraps
Ingredients
12 (10 inch) flour tortillas
1 (8 ounce) package cream cheese
1 head lettuce
1 (6 ounce) package sliced deli-style turkey
2 cups shredded carrots
2 cups minced tomato
Directions
Spread cream cheese evenly over the tortillas. Top the cream cheese with lettuce leaves. Arrange the turkey slices in even layers on top of the lettuce. Sprinkle the carrots and tomato over the turkey slices. Roll the tortillas into wraps. Cut the wraps diagonally into bite-sized pieces. Secure with toothpicks.
Nutrition
per serving
Calories
67
Total Fat
2 g
Saturated Fat
1 g
Cholesterol
5 mg
Sodium
116 mg
Total Carbohydrates
9 g
Dietary Fiber
1 g
Protein
2 g
Sunday, August 7, 2011
Pizza for every meal
Taco Pizza
1 cup salsa
1 cup ground chicken, sausage, or beef, mixed with taco seasoning
1/2 cup white or black beans
2 cups montery jack cheese
1/4 cup scallions, diced
1/4 cup cilantro, chopped
Spread the salsa on top of a prepared crust. Sprinkle cheese across the crust. Sprinkle meat and beans over the cheese. Bake in an oven preheated to 425 degrees for 14-16 minutes, or until the cheese is melted and bubbly. Remove from oven and sprinkle with fresh diced scallions and cilantro before serving.
Easy Pizza Crust
1 packet yeast
1 cup very warm water
2 teaspoons sugar
1/2 teaspoon salt
2-2 1/2 cups flour
1/4 cup olive oil
1/4 cup cornmeal
Preheat oven to 425 degrees. Place the warm water in the bowl. Whisk the yeast and sugar into the bowl and allow it to sit for 10 minutes. The mixture should puff up slightly and foam around the top. Stir in two cups of flour, then slowly add flour by the tablespoon until the mixture is very soft, but not super sticky. Drizzle olive oil over the dough, then knead it carefully in the bowl until it’s elastic (about 3-5 minutes of kneading).
Sprinkle cornmeal on a pizza stone, then roll the pizza out on top of the cornmeal. Once a thin crust is formed, bake in preheated oven for 7-9 minutes. Top with your favorite pizza toppings.
Potato and Pancetta Pizza
Ingredients
4 Cups Yukon Gold potatoes
1 teaspoon Salt
2 Store-bought pizza dough
2 tablespoons olive oil, plus some for brushing
1/2 cup flour for "bench flour"
3/4 cup corn meal for dusting
1 pound pancetta, diced
1 cup roasted red bell peppers, julienned
1/2 pound taleggio cheese, sliced
1/4 cup grated parmesan
Pepper
Basil for garnish
Juice of 1/2 lime and zest of same
Directions
Preheat oven to 450 degrees F
Bring a large pot of water to a boil and add salt. Add the potatoes and cook until the potatoes are just tender but not fully cooked, 8 to 10 minutes. Remove the potatoes from the water and place on a towel to dry and cool. Once the potatoes have cooled enough to touch, slice them into 1/4 inch slices.
Meanwhile, cook the pancetta in a non-stick pan over medium heat until most of the fat has rendered out and crispy. Drain on a paper towel lined plate.
Dust a flat surface with flour and roll out the pizza dough until it is 1/4 of an inch thick.
Place the sliced potatoes on top of the pizza dough so that the entire surface is covered, drizzle olive oil over the top of the potatoes and place in the oven. Bake for 10 to 12 minutes until the potatoes start to brown.
Remove the pizza from the oven and sprinkle with the cooked pancetta, red bell peppers, red pepper flakes and both cheeses. Place the pizza back in the oven and cook for about 7 more minutes until all of the cheese has melted and the top of the pizza begins to brown.
Remove the pizza from the oven and garnish with cracked black pepper and chopped basil.
Let the pizza sit for a couple of minutes before cutting, drizzle with lime juice and sprinkle with lime zest. Cut and serve.
A Couple of Basic Pizzas
Ingredients
Dough - Enough for 3 (16-inch) round pizzas:
16 ounces all-purpose flour, plus extra for peel and rolling
1 envelope instant or rapid rise yeast
1 tablespoon kosher salt
10 ounces warm water, approximately 105 degrees F
2 tablespoons olive oil, plus 2 teaspoons for bowl
1 tablespoon malted barley syrup
Margherita topping - Enough to top 1 (16-inch) round pizza:
1 large tomato, cut into 1/3-inch thick slices
5 to 7 teaspoons olive oil, divided
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1/2-ounce grated Parmesan
1 1/2 ounces part skim mozzarella, shredded
4 to 6 large basil leaves, shredded
Date and prosciutto topping - Enough to top 1 (16-inch) round pizza:
3 1/2 ounces fresh mozzarella, cut into 1/4-inch thick slices
3 to 6 teaspoons olive oil, divided
1/2-ounce grated Parmesan
1-ounce prosciutto ham, approximately 3 slices, coarsely chopped
4 whole dates, pitted and finely chopped
1 teaspoon fresh thyme leaves
Nacho Pizza
1 prepared pizza crust
4 cups sharp cheddar cheese, grated
1/4 cup flour
1/4 cup whole milk
1/3 cup jalapeno peppers
1/4 cup chopped purple onions, olives, and/ or tomatoes
1/4 cup chopped fresh cilantro and/or scallions
1/2 cup sour cream
Prebake the pizza crust (if it’s not already baked) just slightly (about 6-8 minutes is usually enough). In a large bowl, stir together the cheese, flour, and milk. Spread over the pizza crust. Sprinkle jalapenos, onions, olives, and tomatoes. Bake in an oven preheated to 425 degrees for 14-16 minutes, or until the cheese is bubbly. Remove from oven, top with cilantro, scallions, and sour cream before serving. Enjoy!
Nacho Bread Pizzas
Ingredients
1 loaf baguette or semolina bread, day old is fine
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 cloves garlic, chopped
1 jalapeno, seeded and chopped or 1 pickled hot pepper of any kind, chopped
1 (15-ounce) can black beans
2 teaspoons hot sauce
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
Salt and pepper
1 cup prepared salsa, any variety
2 cups shredded Cheddar, smoked Cheddar, Monterey Jack or pepper Jack
1 heart romaine or 1/2 iceberg head, shredded
1/2 cup green olives with or without pimiento, chopped
1/4 red onion or 2 to 3 scallions, chopped
2 plum or vine tomatoes, seeded and diced
Directions
Split bread lengthwise. Hollow the bread out and cut each half in half across, making 4 boats.
Preheat oven to 350 degrees F.
Heat a small nonstick skillet over medium heat. Add oil, 1 turn of the pan, garlic and hot peppers. Drain beans. Add half of the beans then mash the remainder of the beans in the can using a fork. Add mashed beans to the pan and combine with whole beans. Season beans with hot sauce, chili powder, cumin, salt and pepper. When the spicy beans are hot through, spread them evenly across all of the bread. Top with salsa and liberally sprinkle with cheese, covering bread to all edges. The boats will only be half-full. Melt cheese in the oven until it bubbles and begins to brown.
Top Nacho Bread Pizzas with lettuce, olives, onions and tomatoes and serve. You can pick it up with your hands, but eat over the plate (or the kitchen sink, like me).
Middle Eastern Pita Pizza with Pesto and Melted Feta
Ingredients
2 cups lightly packed mint leaves
1 large clove garlic
2 tablespoons fresh lemon juice
1 tablespoon toasted pine nuts
2 tablespoons olive oil
3/4 teaspoon salt
1/2 pound ground lamb or baked ground tofu
1/2 teaspoon freshly ground pepper
4 whole wheat pitas
1/3 cup nonfat plain yogurt
1/2 cup crumbled feta cheese
Directions
In the bowl of a food processor, combine mint, garlic, and lemon juice, pulsing until mint is coarsely chopped; scrape down sides with a rubber spatula if needed. Add pine nuts, olive oil, and 1/4 teaspoon salt, and continue pulsing until finely ground. Scrape into a medium bowl and set aside.
In a large nonstick skillet over medium-high heat, cook lamb (or tofu). Break up pieces while cooking and continue until lightly browned, 5 to 7 minutes. Add remaining 1/2 teaspoon salt and the pepper. Remove from heat and place in a colander; allow fat to drain for 10 minutes.
Preheat oven to 400°F. Add drained lamb (or tofu) to mint pesto and stir to combine. Place pitas on a baking sheet and spread each one with 2 tablespoons yogurt. Divide lamb mixture (or tofu) into fourths and spread over pitas; sprinkle with feta. Bake 10 to 12 minutes, until feta melts and pita is slightly toasted. Serve immediately.
Nutritional Information
Nutritional information:
Calories: 453 with lamb, 423 with soy
Protein: 24 grams (17% of calories in meal) with lamb, 29 grams (21%) with soy
Carbohydrates: 67 grams (46%) with lamb, 74 grams (54%) with soy
Fiber: 9 grams with lamb, 13 grams with soy
Fat: 27 grams (42%) with lamb, 18 grams (30%) with soy
Saturated fat: 9 grams with lamb, 5 grams with soy
Grilled Pizza with No-Cook Tomato Sauce
4 Servings | Prep 20 min | Cook 40 min
Ingredients:
* One can (15 ounces) crushed tomatoes
* 1 tablespoon extra-virgin olive oil, plus more for coating
* 1/2 teaspoon salt, or to taste
* 1 pound pizza dough from your favorite pizza shop or supermarket's refrigerator or freezer section, divided into 4 equal pieces
* 2 cups (8 ounces) shredded mozzarella
* Bunch of basil
Directions:
1. In a medium bowl, stir together the tomatoes, 1/4 cup of water, olive oil and the salt. Adjust the seasoning if necessary.
2. Preheat a grill to medium-high. On a lightly oiled, inverted baking sheet, pat out 1 piece of pizza dough with your fingers into a free-form shape about 1/4 inch thick. Lift and transfer the dough onto the grill and cook with the grill cover down until the crust holds its shape and grill marks appear, about 3 minutes.
3. Using a spatula, flip the crust over onto the coolest part of the grill. Spoon a couple of tablespoons of the tomato sauce over the dough and scatter with about a 1/4 of the mozzarella. Cook with the grill cover down until the cheese is melted, about 3 to 5 minutes. Remove the pizza from the grill and top with basil leaves. Repeat with the remaining dough and toppings.
Fake-Out Pizza
Tomato Basil Thin Crust Pizza
4 Matzo Crackers (found in the Deli or Jewish food aisle of your grocery store)
1 cup fresh mozzarella, sliced
1/2 cup asagio or parmesan cheese, shredded
2 fresh tomatoes, sliced thin
6-8 garlic cloves, chopped
salt & pepper to taste
1/2 cup fresh basil
Preheat oven to 450 degrees. Place several mozzarella & tomato slices on each cracker. Sprinkle with garlic, salt and pepper. Transfer to a baking sheet and bake until cheese is melted, about 5 minutes. Remove from oven, sprinkle with fresh basil. Enjoy!
Chicken and Corn Pizza
ingredients
1 12-inch packaged prebaked pizza crust
1 cup ricotta cheese
1 cup finely shredded Parmesan cheese
1/2 tsp. ground black pepper
1 10-oz. pkg. frozen whole kernel corn in butter sauce
1 6-oz. pkg. refrigerated cooked chicken breast strips
1/2 cup coarsely chopped red sweet pepper
1 Tbsp. finely shredded lemon peel
2 tsp. dried tarragon
1 tsp. bottled minced garlic
1/2 cup crumbled goat cheese
1 2 1/4-oz can sliced pitted ripe olives, drained
1/4 cup chopped fresh parsley
directions
Preheat oven to 450 degrees F. Line baking sheet with foil. Coat foil with nonstick cooking spray. Place pizza crust on foil; set aside.
In bowl combine ricotta, Parmesan, and black pepper. Spread on crust leaving 1/2-inch space around edge. Bake 5 minutes.
Transfer corn and sauce from package to microwave-safe bowl. Microcook on high (100% power) 3 minutes. Stir. Microcook 1 minute more. Stir in chicken, sweet pepper, lemon peel, tarragon, and garlic. Remove pizza from oven. Spoon corn mixture over ricotta mixture on crust.
Top with goat cheese and black olives. Bake 5 minutes more or until cheese and edges are lightly browned. Sprinkle with parsley before serving. Makes 4 servings.
recipe source
BHG.com
Breakfast Pizza Ideas
We cracked an egg on top of one of our pizza’s, sprinkled the dough with jack cheese, scallions, and bit of diced ham, then baked it all until bubbly. That wasn’t all we did. Making breakfast pizza’s is a simple way to kick your regular routine without a whole lot of fuss. Here are out ten top breakfast pizza combo’s. All you need is a pizza crust, a few basic ingredients, and you’re good to go!
1. SOUTHERN SAUSAGE PIZZA: Spread the crust with a tablespoon of Cream of Mushroom Soup. Top with cheddar cheese, crumbled sausage, and diced scallions. Bake until bubbly.
2. BLT PIZZA: Ranch dressing for sauce, topped with jack cheese, diced tomatoes, bacon bits, and chopped spinach. Bake until cheese is bubbly.
3. PIZZA SCRAMBLE: Toss your favorite scrambled eggs on top of your pizza crust. Sprinkle with your favorite cheese. Bake until cheese is melted. Garnish with chopped parsley.
4. PARMESAN-VEGGIE PIZZA: Pile your pizza high with zucchini slices, onions, red bell peppers, and a drizzle of olive oil. Sprinkle with parmesan cheese. Bake until golden brown.
5. GREEN CHILI & CHEDDAR PIZZA: Top your pizza with green enchilada sauce, scrambled eggs cheddar, black beans, and chopped red peppers. Bake until bubbly.
6. TOAD IN THE HOLE: Spread a thin layer of cream cheese atop your crust. Place whole sausage all across the top of your pizza crust. Sprinkle with a smidgen of white cheddar cheese. Bake until bubbly.
7. PIZZA QUICHE LORRAINE: Whisk together one egg, 2 tablespoons of cream, 2 tablespoons of diced ham, 1/4 cup chopped fresh spinach, and 1/3 cup swiss cheese. Spread over a personal-sized pizza crust. Bake until golden brown. Garnish with chopped parsley.
8. JUEVOS RANCHEROS PIZZA: Spread salsa generously across your crust. Crack an egg on your crust, top with a sprinkling of cheddar cheese. Bake until the egg is cooked through. Top with sour cream and chopped cilantro.
9. GARDEN TOMATO BREAKFAST PIZZA: Spread pesto sauce on your pizza crust. Top with fresh tomato slices and fresh mozzarella. Sprinkle a bit of sea salt and fresh cracked pepper on top. Bake until cheese is melted.
10. WHITE BREAKFAST PIZZA: Spread canned alfredo sauce over your pizza. Top with mushrooms, onion slices, and chopped cauliflower. Sprinkle a bit of mozzarella on top. Bake until cheese is melted.
Bacon & Sausage Pizza
1 tube of refrigerated pizza dough
1/4 tablespoon cornmeal
1 cup queso fresco cheese, grated or crumbled
12 grape tomatoes, halved
3 scallions, cleaned and chopped
2 slices thick bacon, cooked and crumbled
1/4 cup hot italian sausage, cooked and crumbled
3-5 eggs
salt & pepper
2 tablespoons cilantro, chopped
1) Spread a thin layer of cornmeal on a pizza stone or cookie sheet. Unroll the pizza dough over the cornmeal, turning up the edges just slightly to create a crust.
2) Bake the crust in an oven preheated to 425 degrees for 6-8 minutes. Remove the crust and immediately sprinkle it with queso fresco cheese though, of course, any grated cheese will do), tomatoes, and green onions.
3) Use your finger to make small “wells” in the cheese, and crack the eggs into the center of each well. Sprinkle with bacon, sausage, and salt and pepper to taste.
4) Return to oven an bake an additional 6-8 minutes, just until the eggs are set slightly. Watch it closely! It doesn’t take long for it to overcook! (If you’d like the yolks of your eggs cooked through, leave the pizza in the oven for 2-3 minutes more.)
5) Remove from the oven and sprinkle with chopped cilantro before serving. Enjoy!
Bacon and Egg Breakfast Pizza
1 prepared pizza crust
1 1/2 cups premade alfredo sauce or homemade Sausage & Cream gravy
1 cup Italian blend cheese, grated
5-6 eggs
1/2 cup bacon, cooked and crumbled
Before you begin: if using a storebought or fresh pizza dough, spread the dough onto a pizza pan sprinkled lightly with cornmeal and bake in an oven preheated to 400 degrees for 7 minutes.
To make the pizza: Preheat the oven to 400 degrees. Spread the alfredo sauce on the pizza dough. Sprinkle with cheese. Use the back of a spoon to make 5-6 small wells in the sauce and cheese. Crack an egg into the center of each well. Sprinkle with bacon. Salt and pepper to taste. Bake in oven for 8-15 minutes, depending on your preferred doneness of the eggs. (We like fully cooked whites and soft, runny yolks, which takes about 12 minutes in our stove).
1 cup salsa
1 cup ground chicken, sausage, or beef, mixed with taco seasoning
1/2 cup white or black beans
2 cups montery jack cheese
1/4 cup scallions, diced
1/4 cup cilantro, chopped
Spread the salsa on top of a prepared crust. Sprinkle cheese across the crust. Sprinkle meat and beans over the cheese. Bake in an oven preheated to 425 degrees for 14-16 minutes, or until the cheese is melted and bubbly. Remove from oven and sprinkle with fresh diced scallions and cilantro before serving.
Easy Pizza Crust
1 packet yeast
1 cup very warm water
2 teaspoons sugar
1/2 teaspoon salt
2-2 1/2 cups flour
1/4 cup olive oil
1/4 cup cornmeal
Preheat oven to 425 degrees. Place the warm water in the bowl. Whisk the yeast and sugar into the bowl and allow it to sit for 10 minutes. The mixture should puff up slightly and foam around the top. Stir in two cups of flour, then slowly add flour by the tablespoon until the mixture is very soft, but not super sticky. Drizzle olive oil over the dough, then knead it carefully in the bowl until it’s elastic (about 3-5 minutes of kneading).
Sprinkle cornmeal on a pizza stone, then roll the pizza out on top of the cornmeal. Once a thin crust is formed, bake in preheated oven for 7-9 minutes. Top with your favorite pizza toppings.
Potato and Pancetta Pizza
Ingredients
4 Cups Yukon Gold potatoes
1 teaspoon Salt
2 Store-bought pizza dough
2 tablespoons olive oil, plus some for brushing
1/2 cup flour for "bench flour"
3/4 cup corn meal for dusting
1 pound pancetta, diced
1 cup roasted red bell peppers, julienned
1/2 pound taleggio cheese, sliced
1/4 cup grated parmesan
Pepper
Basil for garnish
Juice of 1/2 lime and zest of same
Directions
Preheat oven to 450 degrees F
Bring a large pot of water to a boil and add salt. Add the potatoes and cook until the potatoes are just tender but not fully cooked, 8 to 10 minutes. Remove the potatoes from the water and place on a towel to dry and cool. Once the potatoes have cooled enough to touch, slice them into 1/4 inch slices.
Meanwhile, cook the pancetta in a non-stick pan over medium heat until most of the fat has rendered out and crispy. Drain on a paper towel lined plate.
Dust a flat surface with flour and roll out the pizza dough until it is 1/4 of an inch thick.
Place the sliced potatoes on top of the pizza dough so that the entire surface is covered, drizzle olive oil over the top of the potatoes and place in the oven. Bake for 10 to 12 minutes until the potatoes start to brown.
Remove the pizza from the oven and sprinkle with the cooked pancetta, red bell peppers, red pepper flakes and both cheeses. Place the pizza back in the oven and cook for about 7 more minutes until all of the cheese has melted and the top of the pizza begins to brown.
Remove the pizza from the oven and garnish with cracked black pepper and chopped basil.
Let the pizza sit for a couple of minutes before cutting, drizzle with lime juice and sprinkle with lime zest. Cut and serve.
A Couple of Basic Pizzas
Ingredients
Dough - Enough for 3 (16-inch) round pizzas:
16 ounces all-purpose flour, plus extra for peel and rolling
1 envelope instant or rapid rise yeast
1 tablespoon kosher salt
10 ounces warm water, approximately 105 degrees F
2 tablespoons olive oil, plus 2 teaspoons for bowl
1 tablespoon malted barley syrup
Margherita topping - Enough to top 1 (16-inch) round pizza:
1 large tomato, cut into 1/3-inch thick slices
5 to 7 teaspoons olive oil, divided
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1/2-ounce grated Parmesan
1 1/2 ounces part skim mozzarella, shredded
4 to 6 large basil leaves, shredded
Date and prosciutto topping - Enough to top 1 (16-inch) round pizza:
3 1/2 ounces fresh mozzarella, cut into 1/4-inch thick slices
3 to 6 teaspoons olive oil, divided
1/2-ounce grated Parmesan
1-ounce prosciutto ham, approximately 3 slices, coarsely chopped
4 whole dates, pitted and finely chopped
1 teaspoon fresh thyme leaves
Nacho Pizza
1 prepared pizza crust
4 cups sharp cheddar cheese, grated
1/4 cup flour
1/4 cup whole milk
1/3 cup jalapeno peppers
1/4 cup chopped purple onions, olives, and/ or tomatoes
1/4 cup chopped fresh cilantro and/or scallions
1/2 cup sour cream
Prebake the pizza crust (if it’s not already baked) just slightly (about 6-8 minutes is usually enough). In a large bowl, stir together the cheese, flour, and milk. Spread over the pizza crust. Sprinkle jalapenos, onions, olives, and tomatoes. Bake in an oven preheated to 425 degrees for 14-16 minutes, or until the cheese is bubbly. Remove from oven, top with cilantro, scallions, and sour cream before serving. Enjoy!
Nacho Bread Pizzas
Ingredients
1 loaf baguette or semolina bread, day old is fine
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 cloves garlic, chopped
1 jalapeno, seeded and chopped or 1 pickled hot pepper of any kind, chopped
1 (15-ounce) can black beans
2 teaspoons hot sauce
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
Salt and pepper
1 cup prepared salsa, any variety
2 cups shredded Cheddar, smoked Cheddar, Monterey Jack or pepper Jack
1 heart romaine or 1/2 iceberg head, shredded
1/2 cup green olives with or without pimiento, chopped
1/4 red onion or 2 to 3 scallions, chopped
2 plum or vine tomatoes, seeded and diced
Directions
Split bread lengthwise. Hollow the bread out and cut each half in half across, making 4 boats.
Preheat oven to 350 degrees F.
Heat a small nonstick skillet over medium heat. Add oil, 1 turn of the pan, garlic and hot peppers. Drain beans. Add half of the beans then mash the remainder of the beans in the can using a fork. Add mashed beans to the pan and combine with whole beans. Season beans with hot sauce, chili powder, cumin, salt and pepper. When the spicy beans are hot through, spread them evenly across all of the bread. Top with salsa and liberally sprinkle with cheese, covering bread to all edges. The boats will only be half-full. Melt cheese in the oven until it bubbles and begins to brown.
Top Nacho Bread Pizzas with lettuce, olives, onions and tomatoes and serve. You can pick it up with your hands, but eat over the plate (or the kitchen sink, like me).
Middle Eastern Pita Pizza with Pesto and Melted Feta
Ingredients
2 cups lightly packed mint leaves
1 large clove garlic
2 tablespoons fresh lemon juice
1 tablespoon toasted pine nuts
2 tablespoons olive oil
3/4 teaspoon salt
1/2 pound ground lamb or baked ground tofu
1/2 teaspoon freshly ground pepper
4 whole wheat pitas
1/3 cup nonfat plain yogurt
1/2 cup crumbled feta cheese
Directions
In the bowl of a food processor, combine mint, garlic, and lemon juice, pulsing until mint is coarsely chopped; scrape down sides with a rubber spatula if needed. Add pine nuts, olive oil, and 1/4 teaspoon salt, and continue pulsing until finely ground. Scrape into a medium bowl and set aside.
In a large nonstick skillet over medium-high heat, cook lamb (or tofu). Break up pieces while cooking and continue until lightly browned, 5 to 7 minutes. Add remaining 1/2 teaspoon salt and the pepper. Remove from heat and place in a colander; allow fat to drain for 10 minutes.
Preheat oven to 400°F. Add drained lamb (or tofu) to mint pesto and stir to combine. Place pitas on a baking sheet and spread each one with 2 tablespoons yogurt. Divide lamb mixture (or tofu) into fourths and spread over pitas; sprinkle with feta. Bake 10 to 12 minutes, until feta melts and pita is slightly toasted. Serve immediately.
Nutritional Information
Nutritional information:
Calories: 453 with lamb, 423 with soy
Protein: 24 grams (17% of calories in meal) with lamb, 29 grams (21%) with soy
Carbohydrates: 67 grams (46%) with lamb, 74 grams (54%) with soy
Fiber: 9 grams with lamb, 13 grams with soy
Fat: 27 grams (42%) with lamb, 18 grams (30%) with soy
Saturated fat: 9 grams with lamb, 5 grams with soy
Grilled Pizza with No-Cook Tomato Sauce
4 Servings | Prep 20 min | Cook 40 min
Ingredients:
* One can (15 ounces) crushed tomatoes
* 1 tablespoon extra-virgin olive oil, plus more for coating
* 1/2 teaspoon salt, or to taste
* 1 pound pizza dough from your favorite pizza shop or supermarket's refrigerator or freezer section, divided into 4 equal pieces
* 2 cups (8 ounces) shredded mozzarella
* Bunch of basil
Directions:
1. In a medium bowl, stir together the tomatoes, 1/4 cup of water, olive oil and the salt. Adjust the seasoning if necessary.
2. Preheat a grill to medium-high. On a lightly oiled, inverted baking sheet, pat out 1 piece of pizza dough with your fingers into a free-form shape about 1/4 inch thick. Lift and transfer the dough onto the grill and cook with the grill cover down until the crust holds its shape and grill marks appear, about 3 minutes.
3. Using a spatula, flip the crust over onto the coolest part of the grill. Spoon a couple of tablespoons of the tomato sauce over the dough and scatter with about a 1/4 of the mozzarella. Cook with the grill cover down until the cheese is melted, about 3 to 5 minutes. Remove the pizza from the grill and top with basil leaves. Repeat with the remaining dough and toppings.
Fake-Out Pizza
Tomato Basil Thin Crust Pizza
4 Matzo Crackers (found in the Deli or Jewish food aisle of your grocery store)
1 cup fresh mozzarella, sliced
1/2 cup asagio or parmesan cheese, shredded
2 fresh tomatoes, sliced thin
6-8 garlic cloves, chopped
salt & pepper to taste
1/2 cup fresh basil
Preheat oven to 450 degrees. Place several mozzarella & tomato slices on each cracker. Sprinkle with garlic, salt and pepper. Transfer to a baking sheet and bake until cheese is melted, about 5 minutes. Remove from oven, sprinkle with fresh basil. Enjoy!
Chicken and Corn Pizza
ingredients
1 12-inch packaged prebaked pizza crust
1 cup ricotta cheese
1 cup finely shredded Parmesan cheese
1/2 tsp. ground black pepper
1 10-oz. pkg. frozen whole kernel corn in butter sauce
1 6-oz. pkg. refrigerated cooked chicken breast strips
1/2 cup coarsely chopped red sweet pepper
1 Tbsp. finely shredded lemon peel
2 tsp. dried tarragon
1 tsp. bottled minced garlic
1/2 cup crumbled goat cheese
1 2 1/4-oz can sliced pitted ripe olives, drained
1/4 cup chopped fresh parsley
directions
Preheat oven to 450 degrees F. Line baking sheet with foil. Coat foil with nonstick cooking spray. Place pizza crust on foil; set aside.
In bowl combine ricotta, Parmesan, and black pepper. Spread on crust leaving 1/2-inch space around edge. Bake 5 minutes.
Transfer corn and sauce from package to microwave-safe bowl. Microcook on high (100% power) 3 minutes. Stir. Microcook 1 minute more. Stir in chicken, sweet pepper, lemon peel, tarragon, and garlic. Remove pizza from oven. Spoon corn mixture over ricotta mixture on crust.
Top with goat cheese and black olives. Bake 5 minutes more or until cheese and edges are lightly browned. Sprinkle with parsley before serving. Makes 4 servings.
recipe source
BHG.com
Breakfast Pizza Ideas
We cracked an egg on top of one of our pizza’s, sprinkled the dough with jack cheese, scallions, and bit of diced ham, then baked it all until bubbly. That wasn’t all we did. Making breakfast pizza’s is a simple way to kick your regular routine without a whole lot of fuss. Here are out ten top breakfast pizza combo’s. All you need is a pizza crust, a few basic ingredients, and you’re good to go!
1. SOUTHERN SAUSAGE PIZZA: Spread the crust with a tablespoon of Cream of Mushroom Soup. Top with cheddar cheese, crumbled sausage, and diced scallions. Bake until bubbly.
2. BLT PIZZA: Ranch dressing for sauce, topped with jack cheese, diced tomatoes, bacon bits, and chopped spinach. Bake until cheese is bubbly.
3. PIZZA SCRAMBLE: Toss your favorite scrambled eggs on top of your pizza crust. Sprinkle with your favorite cheese. Bake until cheese is melted. Garnish with chopped parsley.
4. PARMESAN-VEGGIE PIZZA: Pile your pizza high with zucchini slices, onions, red bell peppers, and a drizzle of olive oil. Sprinkle with parmesan cheese. Bake until golden brown.
5. GREEN CHILI & CHEDDAR PIZZA: Top your pizza with green enchilada sauce, scrambled eggs cheddar, black beans, and chopped red peppers. Bake until bubbly.
6. TOAD IN THE HOLE: Spread a thin layer of cream cheese atop your crust. Place whole sausage all across the top of your pizza crust. Sprinkle with a smidgen of white cheddar cheese. Bake until bubbly.
7. PIZZA QUICHE LORRAINE: Whisk together one egg, 2 tablespoons of cream, 2 tablespoons of diced ham, 1/4 cup chopped fresh spinach, and 1/3 cup swiss cheese. Spread over a personal-sized pizza crust. Bake until golden brown. Garnish with chopped parsley.
8. JUEVOS RANCHEROS PIZZA: Spread salsa generously across your crust. Crack an egg on your crust, top with a sprinkling of cheddar cheese. Bake until the egg is cooked through. Top with sour cream and chopped cilantro.
9. GARDEN TOMATO BREAKFAST PIZZA: Spread pesto sauce on your pizza crust. Top with fresh tomato slices and fresh mozzarella. Sprinkle a bit of sea salt and fresh cracked pepper on top. Bake until cheese is melted.
10. WHITE BREAKFAST PIZZA: Spread canned alfredo sauce over your pizza. Top with mushrooms, onion slices, and chopped cauliflower. Sprinkle a bit of mozzarella on top. Bake until cheese is melted.
Bacon & Sausage Pizza
1 tube of refrigerated pizza dough
1/4 tablespoon cornmeal
1 cup queso fresco cheese, grated or crumbled
12 grape tomatoes, halved
3 scallions, cleaned and chopped
2 slices thick bacon, cooked and crumbled
1/4 cup hot italian sausage, cooked and crumbled
3-5 eggs
salt & pepper
2 tablespoons cilantro, chopped
1) Spread a thin layer of cornmeal on a pizza stone or cookie sheet. Unroll the pizza dough over the cornmeal, turning up the edges just slightly to create a crust.
2) Bake the crust in an oven preheated to 425 degrees for 6-8 minutes. Remove the crust and immediately sprinkle it with queso fresco cheese though, of course, any grated cheese will do), tomatoes, and green onions.
3) Use your finger to make small “wells” in the cheese, and crack the eggs into the center of each well. Sprinkle with bacon, sausage, and salt and pepper to taste.
4) Return to oven an bake an additional 6-8 minutes, just until the eggs are set slightly. Watch it closely! It doesn’t take long for it to overcook! (If you’d like the yolks of your eggs cooked through, leave the pizza in the oven for 2-3 minutes more.)
5) Remove from the oven and sprinkle with chopped cilantro before serving. Enjoy!
Bacon and Egg Breakfast Pizza
1 prepared pizza crust
1 1/2 cups premade alfredo sauce or homemade Sausage & Cream gravy
1 cup Italian blend cheese, grated
5-6 eggs
1/2 cup bacon, cooked and crumbled
Before you begin: if using a storebought or fresh pizza dough, spread the dough onto a pizza pan sprinkled lightly with cornmeal and bake in an oven preheated to 400 degrees for 7 minutes.
To make the pizza: Preheat the oven to 400 degrees. Spread the alfredo sauce on the pizza dough. Sprinkle with cheese. Use the back of a spoon to make 5-6 small wells in the sauce and cheese. Crack an egg into the center of each well. Sprinkle with bacon. Salt and pepper to taste. Bake in oven for 8-15 minutes, depending on your preferred doneness of the eggs. (We like fully cooked whites and soft, runny yolks, which takes about 12 minutes in our stove).
Saturday, August 6, 2011
Breakfast!
Campfire Johnny Cakes
“Built for the wilderness. Campfire tested, weekend warrior approved.” – Ben Blascoe
Ingredients:
• 1 box Krusteaz Corn Bread Mix
• 1 ½ cups water
• 1 cup olive or vegetable oil
• 1 large jalapeño (diced, de-seeded)
• Cinnamon sugar
Tools:
• Skillet
• Spatula
• Fork
• Mixing Bowl
Method:
1. Mix corn bread, jalapeño, 1/3 cup oil and water to mixing bowl.
2. Drizzle olive oil in skillet, place over heat to warm up. Looking for medium high heat.
3. Applying pancake principles, drip batter into skillet. Roughly “half/dollar” to “corn tortilla” size. When the cakes start to acquire a good amount bubbles on the surface, that’s when you start looking for the flip. The other side will cook a little quicker, so watch them. You’re looking for a deep golden brown on both sides.
4. When cakes are done (you will probably only be able to do 2 – 4 at a time) sprinkle with cinnamon sugar.
5. Cool and serve
Per muffin: 272 calories; 9 g fat ( 2 g sat , 6 g mono ); 39 mg cholesterol; 44 g carbohydrates; 20 g added sugars; 6 g protein; 3 g fiber; 239 mg sodium; 184 mg potassium.
Nutrition Bonus: Iron (20% daily value).
fig and goat cheese muffins
Ingredients
3/4 cup crumbled soft goat cheese or reduced-fat cream cheese (Neufch
2 tablespoons honey
1 teaspoon freshly grated lemon zest
1 1/4 teaspoons vanilla extract, divided
2 cups white whole-wheat flour (see Note)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 large egg white
3/4 cup packed dark or light brown sugar
1 cup low-fat or nonfat buttermilk
1/3 cup extra-virgin olive oil
1 1/4 cups chopped dried figs
3 tablespoons turbinado (see Note) or granulated sugar
Preparation
Preheat oven to 425°F. Line 12 (1/2-cup) muffin cups with paper liners or coat with cooking spray.
Thoroughly combine goat cheese (or cream cheese), honey, lemon zest and 1/4 teaspoon vanilla in a small bowl. Set aside.
Whisk flour (see Measuring Tip), baking powder, baking soda and salt in a large bowl. Lightly beat eggs and egg white in a medium bowl; add brown sugar and the remaining 1 teaspoon vanilla and whisk until the sugar is dissolved, about 1 minute. Gradually whisk in buttermilk and oil until smooth. Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix. Fold in figs.
Spoon half the batter into the prepared muffin cups. Add 1 generous teaspoon of the reserved cheese filling to the center of each muffin, and cover with the remaining batter. (The filling should not be visible.) Sprinkle the muffins with sugar.
Bake the muffins until the edges start to brown and the tops spring back when gently pressed, 13 to 15 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack to cool.
Creamy Hash Brown Casserole
Recipe Courtesy of Paula Deen
Servings: 8 to 10 servings
Prep Time: 10 min
Cook Time: 50 min
Difficulty: Easy
Ingredients Add to grocery list
1/4 cup butter, plus more for dish
1 onion, chopped
1 (16-ounce) container sour cream
1 (10 1/2-ounce) can cream of celery soup
1 (8-ounce) package shredded Cheddar and Monterey Jack cheese blend
1/2 teaspoon garlic powder
1 (30-ounce) package frozen shredded hash brown potatoes, thawed
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups crushed potato chips
Directions
Preheat oven to 350 degrees F. Lightly butter a casserole dish.
In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.
Pour mixture into prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, or until hot and bubbly.
The Perfect Stanwich
Ingredients:
2 slices bacon
1 large ciabatta loaf, halved horizontally and cut crosswise into quarters
Perfect Saute Seasoning or salt and freshly ground white or black pepper
1 1/2 tablespoons extra-virgin olive oil
1 red onion, sliced 1/2 inch thick
8 large eggs
Several dashes of hot sauce
2 tablespoons unsalted butter
1 cup (4 ounces) grated aged cheddar cheese
Method:
In a medium skillet over medium-high heat, cook the bacon until crisp, 3 to 5 minutes. Transfer the bacon to a paper-towel-lined plate. Reserve the pan fat.
Preheat the broiler.
Place the 8 pieces of bread cut side up on a baking sheet. Drizzle with the bacon fat and season lightly.
Heat the oil in a grill pan or skillet over high heat until hot, but not smoking. Grill or sear the onions with a pinch of seasoning until charred and tender, 5 to 7 minutes, turning once. Crumble in the bacon.
In a large bowl, whisk together the eggs, a pinch of seasoning, and the hot sauce until slightly frothy. Melt the butter in a nonstick or other skillet. Add the eggs and sprinkle with the cheese. Once the eggs have begun to very lightly set, begin to stir them gently using a heat-proof rubber spatula. Make sure to scrape all edges of the pan. Continue this process until the eggs are creamy and just cooked through, about 2 minutes. Remove from the heat and cover.
Broil the bread until lightly toasted, about 1 minute (watch closely to see that it does not burn). Divide 4 slices of bread among 4 serving plates. Place some of the scrambled eggs on each slice. Spoon the onion-bacon mixture over the eggs. Top with the remaining slices of bread.
Variations:
The Suzannewich
Stan’s wife, Suzanne, loves this open-faced breakfast sandwich with chorizo and onions. To make it, sauté fresh chorizo sausage (removed from the casing) with some chopped yellow onion and a garlic clove or two. Top a slice of toasted country white bread with a fried egg (preferably over-easy), and sprinkle the top with the chorizo mixture and some grated Monterey Jack cheese. If you have tomatillo salsa or a julienned roasted poblano chile pepper on hand, add a little of that before sprinkling with the cheese. Place under the broiler until the cheese is melted, about 2 minutes.
Corrie’s Granola Waffles with Buttered Pecan Syrup
by Paula Deen
Buttered Pecan Syrup:
2 tablespoons (1/4 stick) unsalted butter
1 cup chopped pecans
1 cup maple syrup
1/4 teaspoon salt
Waffles:
2 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3 eggs
2 cups buttermilk
4 tablespoons (1/2 stick) unsalted butter, melted
1 cup your favorite granola
Directions
To make the syrup, melt the butter in a large skillet over medium heat. Add the pecans and cook until fragrant, about 3 minutes. Add the maple syrup and salt and cook, stirring constantly for 2 to 3 minutes, until thickened.
To make waffles, heat a waffle iron. In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together the eggs, buttermilk, and melted butter. Pour the wet mixture into the dry mixture and fold to combine.
Cook the waffles according to the directions for your waffle iron. Usually it will take 4 to 6 minutes for the waffles to turn golden and the waffle iron to stop releasing steam, which indicates that they’re done.
Sprinkle the granola over the waffles and serve immediately with the buttered pecan maple syrup.
Souffled Grit Pudding
by Paula Deen
3 tablespoons unsalted butter, plus more for the souffle dish
1/2 cup sugar, plus 2 tablespoons, plus more for souffle dish
2 1/2 cups milk
1 cup half-and half
1 cup quick cooking grits
Pinch salt
1 teaspoon finely grated lemon zest
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
3 eggs, separated
Directions
Preheat the oven to 400 degrees F. Butter the bottom and sides of a 2-quart souffle dish and coat the surface evenly with the sugar, tapping out the excess.
In a medium saucepan, combine the milk, and half-and-half, 1/2 cup sugar, and the butter. Bring the mixture to a boil over medium-high heat. Very slowly, to avoid lumps, whisk in the grits and salt. Add the egg yolks to a small bowl and the egg whites to a large bowl. Stir a little of the hot grits, into the egg yolks, to temper, then add the yolks to the pan and whisk to combine. Add the lemon zest, cinnamon and nutmeg. Reduce the heat and simmer, stirring constantly, until the mixture is thickened and cooked through, about 15 minutes.
Using an electric mixer, whip the egg whites to soft peaks. Add the remaining 2 tablespoons of sugar, and continue whipping until stiff peaks form. Fold 1/3 of the meringue into the grits to lighten, and then fold in the remaining meringue. Scrape the batter into the prepared souffle dish and bake in the center oven rack until the souffle is golden but the center still jiggles, 40 to 45 minutes. Serve immediately.
“Built for the wilderness. Campfire tested, weekend warrior approved.” – Ben Blascoe
Ingredients:
• 1 box Krusteaz Corn Bread Mix
• 1 ½ cups water
• 1 cup olive or vegetable oil
• 1 large jalapeño (diced, de-seeded)
• Cinnamon sugar
Tools:
• Skillet
• Spatula
• Fork
• Mixing Bowl
Method:
1. Mix corn bread, jalapeño, 1/3 cup oil and water to mixing bowl.
2. Drizzle olive oil in skillet, place over heat to warm up. Looking for medium high heat.
3. Applying pancake principles, drip batter into skillet. Roughly “half/dollar” to “corn tortilla” size. When the cakes start to acquire a good amount bubbles on the surface, that’s when you start looking for the flip. The other side will cook a little quicker, so watch them. You’re looking for a deep golden brown on both sides.
4. When cakes are done (you will probably only be able to do 2 – 4 at a time) sprinkle with cinnamon sugar.
5. Cool and serve
Per muffin: 272 calories; 9 g fat ( 2 g sat , 6 g mono ); 39 mg cholesterol; 44 g carbohydrates; 20 g added sugars; 6 g protein; 3 g fiber; 239 mg sodium; 184 mg potassium.
Nutrition Bonus: Iron (20% daily value).
fig and goat cheese muffins
Ingredients
3/4 cup crumbled soft goat cheese or reduced-fat cream cheese (Neufch
2 tablespoons honey
1 teaspoon freshly grated lemon zest
1 1/4 teaspoons vanilla extract, divided
2 cups white whole-wheat flour (see Note)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 large egg white
3/4 cup packed dark or light brown sugar
1 cup low-fat or nonfat buttermilk
1/3 cup extra-virgin olive oil
1 1/4 cups chopped dried figs
3 tablespoons turbinado (see Note) or granulated sugar
Preparation
Preheat oven to 425°F. Line 12 (1/2-cup) muffin cups with paper liners or coat with cooking spray.
Thoroughly combine goat cheese (or cream cheese), honey, lemon zest and 1/4 teaspoon vanilla in a small bowl. Set aside.
Whisk flour (see Measuring Tip), baking powder, baking soda and salt in a large bowl. Lightly beat eggs and egg white in a medium bowl; add brown sugar and the remaining 1 teaspoon vanilla and whisk until the sugar is dissolved, about 1 minute. Gradually whisk in buttermilk and oil until smooth. Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix. Fold in figs.
Spoon half the batter into the prepared muffin cups. Add 1 generous teaspoon of the reserved cheese filling to the center of each muffin, and cover with the remaining batter. (The filling should not be visible.) Sprinkle the muffins with sugar.
Bake the muffins until the edges start to brown and the tops spring back when gently pressed, 13 to 15 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack to cool.
Creamy Hash Brown Casserole
Recipe Courtesy of Paula Deen
Servings: 8 to 10 servings
Prep Time: 10 min
Cook Time: 50 min
Difficulty: Easy
Ingredients Add to grocery list
1/4 cup butter, plus more for dish
1 onion, chopped
1 (16-ounce) container sour cream
1 (10 1/2-ounce) can cream of celery soup
1 (8-ounce) package shredded Cheddar and Monterey Jack cheese blend
1/2 teaspoon garlic powder
1 (30-ounce) package frozen shredded hash brown potatoes, thawed
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups crushed potato chips
Directions
Preheat oven to 350 degrees F. Lightly butter a casserole dish.
In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.
Pour mixture into prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, or until hot and bubbly.
The Perfect Stanwich
Ingredients:
2 slices bacon
1 large ciabatta loaf, halved horizontally and cut crosswise into quarters
Perfect Saute Seasoning or salt and freshly ground white or black pepper
1 1/2 tablespoons extra-virgin olive oil
1 red onion, sliced 1/2 inch thick
8 large eggs
Several dashes of hot sauce
2 tablespoons unsalted butter
1 cup (4 ounces) grated aged cheddar cheese
Method:
In a medium skillet over medium-high heat, cook the bacon until crisp, 3 to 5 minutes. Transfer the bacon to a paper-towel-lined plate. Reserve the pan fat.
Preheat the broiler.
Place the 8 pieces of bread cut side up on a baking sheet. Drizzle with the bacon fat and season lightly.
Heat the oil in a grill pan or skillet over high heat until hot, but not smoking. Grill or sear the onions with a pinch of seasoning until charred and tender, 5 to 7 minutes, turning once. Crumble in the bacon.
In a large bowl, whisk together the eggs, a pinch of seasoning, and the hot sauce until slightly frothy. Melt the butter in a nonstick or other skillet. Add the eggs and sprinkle with the cheese. Once the eggs have begun to very lightly set, begin to stir them gently using a heat-proof rubber spatula. Make sure to scrape all edges of the pan. Continue this process until the eggs are creamy and just cooked through, about 2 minutes. Remove from the heat and cover.
Broil the bread until lightly toasted, about 1 minute (watch closely to see that it does not burn). Divide 4 slices of bread among 4 serving plates. Place some of the scrambled eggs on each slice. Spoon the onion-bacon mixture over the eggs. Top with the remaining slices of bread.
Variations:
The Suzannewich
Stan’s wife, Suzanne, loves this open-faced breakfast sandwich with chorizo and onions. To make it, sauté fresh chorizo sausage (removed from the casing) with some chopped yellow onion and a garlic clove or two. Top a slice of toasted country white bread with a fried egg (preferably over-easy), and sprinkle the top with the chorizo mixture and some grated Monterey Jack cheese. If you have tomatillo salsa or a julienned roasted poblano chile pepper on hand, add a little of that before sprinkling with the cheese. Place under the broiler until the cheese is melted, about 2 minutes.
Corrie’s Granola Waffles with Buttered Pecan Syrup
by Paula Deen
Buttered Pecan Syrup:
2 tablespoons (1/4 stick) unsalted butter
1 cup chopped pecans
1 cup maple syrup
1/4 teaspoon salt
Waffles:
2 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3 eggs
2 cups buttermilk
4 tablespoons (1/2 stick) unsalted butter, melted
1 cup your favorite granola
Directions
To make the syrup, melt the butter in a large skillet over medium heat. Add the pecans and cook until fragrant, about 3 minutes. Add the maple syrup and salt and cook, stirring constantly for 2 to 3 minutes, until thickened.
To make waffles, heat a waffle iron. In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together the eggs, buttermilk, and melted butter. Pour the wet mixture into the dry mixture and fold to combine.
Cook the waffles according to the directions for your waffle iron. Usually it will take 4 to 6 minutes for the waffles to turn golden and the waffle iron to stop releasing steam, which indicates that they’re done.
Sprinkle the granola over the waffles and serve immediately with the buttered pecan maple syrup.
Souffled Grit Pudding
by Paula Deen
3 tablespoons unsalted butter, plus more for the souffle dish
1/2 cup sugar, plus 2 tablespoons, plus more for souffle dish
2 1/2 cups milk
1 cup half-and half
1 cup quick cooking grits
Pinch salt
1 teaspoon finely grated lemon zest
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
3 eggs, separated
Directions
Preheat the oven to 400 degrees F. Butter the bottom and sides of a 2-quart souffle dish and coat the surface evenly with the sugar, tapping out the excess.
In a medium saucepan, combine the milk, and half-and-half, 1/2 cup sugar, and the butter. Bring the mixture to a boil over medium-high heat. Very slowly, to avoid lumps, whisk in the grits and salt. Add the egg yolks to a small bowl and the egg whites to a large bowl. Stir a little of the hot grits, into the egg yolks, to temper, then add the yolks to the pan and whisk to combine. Add the lemon zest, cinnamon and nutmeg. Reduce the heat and simmer, stirring constantly, until the mixture is thickened and cooked through, about 15 minutes.
Using an electric mixer, whip the egg whites to soft peaks. Add the remaining 2 tablespoons of sugar, and continue whipping until stiff peaks form. Fold 1/3 of the meringue into the grits to lighten, and then fold in the remaining meringue. Scrape the batter into the prepared souffle dish and bake in the center oven rack until the souffle is golden but the center still jiggles, 40 to 45 minutes. Serve immediately.
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