This past weekend, I received my EveryDay Food magazine and it has this terrific picture of a pulled pork sandwich. I instantly craved one so we went to Famous Dave's but I wanted to see if I could make one myself. So today was the day. It was a two step process.
Easy Pork Shoulder (from EveryDay Food magazine)
7 lbs. boneless pork shoulder
1/2 C water
coarse salt and pepper
1. Preheat oven to 450. Using a sharp knife, score the fat (but not the meat) in a diamond pattern. Season with salt and pepper. Place pork, fat side up, in a roasting pan or dutch oven with 1/2 C water. Roast until some fat has rendered, about 45 minutes.
2. Remove pan from oven and reduce oven temperature to 350. Tightly cover pan with foil or a lid. Cook until meat is very tender, about 4 hours.
3. When cool enough to handle, remove fat from top of roast. Using two forks, shred meat into bite-sized pieces, discarding any large pieces of fat.
My biggest problem was trying to find this piece of meat. I was only able to find a 5 lbs. piece of pork shoulder with the bone-in. It worked fine, in the long run. It didn't need to roast 4 hours, only about 3. Made the whole house smell delicious. I found that scraping the side of the fork along the fatty parts, the fat skimmed right off without a problem. The 5 lbs. piece yielded about 8 cups of shredded meat. It can be kept in the fridge for three days or frozen for up to three months in 2-3 cup portions. Once the roast pork is done, it's on hand for quick and easy dinners. It would also be great for a party.
To make the pulled pork sandwiches, take two cups of the pulled pork and place them in a saucepan with barbecue sauce. The magazine said 2 cups of sauce, but that seems like a lot to me. I pour it in a little at a time until the meat was coated but not floating. Use your taste as a guide. Warm the meat and sauce through and put on buns (I like potato buns). They also suggest topping the sandwiches with coleslaw. We had my Uncle Josh's coleslaw on the side. They were delicious.
Tuesday, March 30, 2010
Monday, March 29, 2010
Kiss my Grits
Tonight I went with a new side dish. It contains two of the hubster's favorites: cheese and bacon. Bacon makes everything better.
Bacon-Cheddar Grits (from EveryDay Food magazine)
4 slices of bacon, finely chopped
1 jalapeno, finely chopped (optional)
4 1/2 C water
1 C quick cooking grits
1 1/2 C cheddar, grated and split (1 C and 1/2 C)
coarse salt and ground pepper
1. In a medium saucepan, cook bacon and jalapeno over medium heat, stirring occasionally, until bacon is browned; about 8 minutes. With a slotted spoon, transfer bacon and jalapeno to a small bowl. Remove pan from heat and carefully add water (fat may sputter).
2. Bring liquid to a boil over high heat and whisk in grits. Whisk until mixture begins to thicken, then reduce heat to low and gently simmer, stirring occasionally to prevent sticking, 25 minutes or until creamy.
3. Season with salt and pepper. Whisk in 1 C grated cheddar (2.5 oz) and three-fourths of the bacon mixture. Pour into a 2-quart serving dish and top with 1/2 C cheddar and remaining bacon mixture.
I served this with grilled chicken that I marinated with the leftover chimichurri sauce from yesterday. And a mixed green salad. It was delicious. This would be good as a breakfast side or with any kind of grilled meat. Or fried chicken. We'll be eating this one again.
Bacon-Cheddar Grits (from EveryDay Food magazine)
4 slices of bacon, finely chopped
1 jalapeno, finely chopped (optional)
4 1/2 C water
1 C quick cooking grits
1 1/2 C cheddar, grated and split (1 C and 1/2 C)
coarse salt and ground pepper
1. In a medium saucepan, cook bacon and jalapeno over medium heat, stirring occasionally, until bacon is browned; about 8 minutes. With a slotted spoon, transfer bacon and jalapeno to a small bowl. Remove pan from heat and carefully add water (fat may sputter).
2. Bring liquid to a boil over high heat and whisk in grits. Whisk until mixture begins to thicken, then reduce heat to low and gently simmer, stirring occasionally to prevent sticking, 25 minutes or until creamy.
3. Season with salt and pepper. Whisk in 1 C grated cheddar (2.5 oz) and three-fourths of the bacon mixture. Pour into a 2-quart serving dish and top with 1/2 C cheddar and remaining bacon mixture.
I served this with grilled chicken that I marinated with the leftover chimichurri sauce from yesterday. And a mixed green salad. It was delicious. This would be good as a breakfast side or with any kind of grilled meat. Or fried chicken. We'll be eating this one again.
Sunday, March 28, 2010
He is an Halibut
My husband was out of town for a week so I haven't been doing much cooking. But he's home now and after dinner with friends last night, I thought I'd try something new. I swore I had a halibut recipe, so I pick up some fish on my way home. But when I got here, I couldn't find the recipe. I already had the fish so I went to epicurious.com (I LOVE epicurious.com) fora back up plan. And I found this great recipe.
Grilled Halibut with Chimichurri sauce (from Gourmet Magazine)
1/3 C extra virgin olive oil
1/4 C fresh lemon juice
1 TBSP water
1 TBSP minced garlic
1 TBSP minced shallot
3/4 tsp hot red pepper flakes
3/4 C chopped flat leaf parsley
4 (6-8 oz) halibut steaks (3/4 to an inch thick)
1 TBSP vegetable oil
1. Whisk together olive oil, lemon juice, water, garlic, shallots and red pepper flakes and 1/2 tsp each salt and pepper, until salt has dissolved. Stir in parsley. Let stand for 20 minutes.
2. Meanwhile, prepare the grill for direct heat cooking on medium heat. Pat the fish dry brush with vegetable oil. Season with 1/2 tsp salt and 1/4 tsp pepper (total).
3. Oil grill rack. Grill fish, covered, turning once, until just cooked through, about 8-10 minutes.
4. Serve fish drizzled with some chimichurri sauce; serve remaining sauce on the side.
This was delicious. I am super picky about fish. I love the mild taste and firm texture of the halibut. And, best of all, none of those tiny, gag-inducing bones. The chimichurri sauce was a great complement to the fish without overpowering it. I serve this with cous cous and sauteed zucchini, squash and yellow onion. (I sauteed them in olive oil with salt, pepper and a little lemon juice.) I think the sauce would be delicious on any number of things; chicken, veggies, steaks.
Grilled Halibut with Chimichurri sauce (from Gourmet Magazine)
1/3 C extra virgin olive oil
1/4 C fresh lemon juice
1 TBSP water
1 TBSP minced garlic
1 TBSP minced shallot
3/4 tsp hot red pepper flakes
3/4 C chopped flat leaf parsley
4 (6-8 oz) halibut steaks (3/4 to an inch thick)
1 TBSP vegetable oil
1. Whisk together olive oil, lemon juice, water, garlic, shallots and red pepper flakes and 1/2 tsp each salt and pepper, until salt has dissolved. Stir in parsley. Let stand for 20 minutes.
2. Meanwhile, prepare the grill for direct heat cooking on medium heat. Pat the fish dry brush with vegetable oil. Season with 1/2 tsp salt and 1/4 tsp pepper (total).
3. Oil grill rack. Grill fish, covered, turning once, until just cooked through, about 8-10 minutes.
4. Serve fish drizzled with some chimichurri sauce; serve remaining sauce on the side.
This was delicious. I am super picky about fish. I love the mild taste and firm texture of the halibut. And, best of all, none of those tiny, gag-inducing bones. The chimichurri sauce was a great complement to the fish without overpowering it. I serve this with cous cous and sauteed zucchini, squash and yellow onion. (I sauteed them in olive oil with salt, pepper and a little lemon juice.) I think the sauce would be delicious on any number of things; chicken, veggies, steaks.
Monday, March 15, 2010
Because People Like to Say "Salsa"
We had friends over for dinner last night and I wanted to keep things simple. Now that the warmer weather has arrived, I expect to do more grilling. The best part of this recipe is that almost everything can be done ahead so you can enjoy your guests.
Grilled Chicken with Corn Salsa (from Bon Appetit)
For Chicken:
1/2 C dark beer
1 TBSP soy sauce
1 TBSP chopped fresh cilantro
2 tsp chopped seeded jalapeno
2 tsp fresh lime juice
4 skinless, boneless chicken breasts
For Salsa:
1 1/4 C frozen corn, thawed
1/4 C chopped red onion
1/4 C chopped red bell pepper
1/4 C chopped fresh cilantro
1 1/2 TBSP fresh lime juice
2 tsp chopped seeded jalapeno
To make salsa:
Combine all ingredients in a bowl. Season with salt and pepper. Cover and chill. (Can be made 4 hours ahead)
To make chicken:
1. Combine all ingredients in a resealable bag. Coat chicken. Refrigerate 1-4 hours.
2. Barbecue on medium high heat until chicken is cooked through. (discard marinade) You can slice the cooked chicken diagonally and top with salsa to serve.
I always make extra salsa because it is so tasty and very good on chips. I served this with rice and black beans last night. You can also serve it in tortillas. A little guacamole and some smoky salsa complete the meal.
Grilled Chicken with Corn Salsa (from Bon Appetit)
For Chicken:
1/2 C dark beer
1 TBSP soy sauce
1 TBSP chopped fresh cilantro
2 tsp chopped seeded jalapeno
2 tsp fresh lime juice
4 skinless, boneless chicken breasts
For Salsa:
1 1/4 C frozen corn, thawed
1/4 C chopped red onion
1/4 C chopped red bell pepper
1/4 C chopped fresh cilantro
1 1/2 TBSP fresh lime juice
2 tsp chopped seeded jalapeno
To make salsa:
Combine all ingredients in a bowl. Season with salt and pepper. Cover and chill. (Can be made 4 hours ahead)
To make chicken:
1. Combine all ingredients in a resealable bag. Coat chicken. Refrigerate 1-4 hours.
2. Barbecue on medium high heat until chicken is cooked through. (discard marinade) You can slice the cooked chicken diagonally and top with salsa to serve.
I always make extra salsa because it is so tasty and very good on chips. I served this with rice and black beans last night. You can also serve it in tortillas. A little guacamole and some smoky salsa complete the meal.
Sunday, March 14, 2010
Let Them Eat Cake
The house cake is red velvet with butter cream frosting. I made one today for my husband's birthday. It's always a hit.
Red Velvet Cake (from MaryBeth)
2 1/2 C cake flour
2 TBSP unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 TBSP red food coloring
1 C buttermilk
1 C unsalted butter
1 1/2 C sugar
3 large eggs
1 tsp vanilla
1 TBSP white vinegar
1. Bring all ingredients to room temperature for fluffier cake. Preheat oven to 350. Grease and flour two 9-inch cake pans.
2. Combine flour, cocoa, baking soda and salt in a medium bowl and whisk. Set aside.
3. Combine buttermilk and food coloring and set aside.
4. In a large bowl, cream butter and sugar. Add eggs one at a time and beat thoroughly until combined. Alternately add some flour mixture, then buttermilk mixture, until all is incorporated. Add vanilla and vinegar and beat until batter is a uniform color.
5. Spread batter evenly in two pans and bake for 30 minutes, or until done (test with a toothpick).
6. Cool in the pans 10 minutes then turn onto racks and cool completely. Frost with butter cream frosting.
MaryBeth's Butter cream Frosting (from MaryBeth)
1/2 C (one stick) butter, room temperature
1/2 C shortening
1 box powdered sugar
1 tsp vanilla
3 TBSP milk
Cream butter and shortening. Add sugar. Beat well. Blend in milk and vanilla. You can also add 1/2 tsp almond extract for extra flavor.
A good red velvet cake is light and mildly chocolaty. The butter cream frosting is very sweet. I have a serious sweet tooth so this whole thing is like manna from heaven for me. I haven't met anyone yet who hasn't enjoyed it.
Red Velvet Cake (from MaryBeth)
2 1/2 C cake flour
2 TBSP unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 TBSP red food coloring
1 C buttermilk
1 C unsalted butter
1 1/2 C sugar
3 large eggs
1 tsp vanilla
1 TBSP white vinegar
1. Bring all ingredients to room temperature for fluffier cake. Preheat oven to 350. Grease and flour two 9-inch cake pans.
2. Combine flour, cocoa, baking soda and salt in a medium bowl and whisk. Set aside.
3. Combine buttermilk and food coloring and set aside.
4. In a large bowl, cream butter and sugar. Add eggs one at a time and beat thoroughly until combined. Alternately add some flour mixture, then buttermilk mixture, until all is incorporated. Add vanilla and vinegar and beat until batter is a uniform color.
5. Spread batter evenly in two pans and bake for 30 minutes, or until done (test with a toothpick).
6. Cool in the pans 10 minutes then turn onto racks and cool completely. Frost with butter cream frosting.
MaryBeth's Butter cream Frosting (from MaryBeth)
1/2 C (one stick) butter, room temperature
1/2 C shortening
1 box powdered sugar
1 tsp vanilla
3 TBSP milk
Cream butter and shortening. Add sugar. Beat well. Blend in milk and vanilla. You can also add 1/2 tsp almond extract for extra flavor.
A good red velvet cake is light and mildly chocolaty. The butter cream frosting is very sweet. I have a serious sweet tooth so this whole thing is like manna from heaven for me. I haven't met anyone yet who hasn't enjoyed it.
Friday, March 12, 2010
For Sausage Lovers
Last night was a pasta night. My little guy loves sausage so I went with this recipe.
Pasta with Sausage Sauce (from a pasta cookbook my Mom gave me)
12 oz fresh or 8 oz dried pasta
4 mild or hot Italian sausages
1 small yellow onion, finely chopped
1 small green pepper, finely chopped
1 can (28 oz) Italian style tomatoes
1/3 C dry red wine
2 tsp oregano
salt and pepper
2 TBSP minced parsley
1. Have pasta cooking water hot and time pasta to be done when sauce is ready.
2. Remove casings from sausage and flatten to about 3/8 inch thick. Place in a cold skillet, heat and brown on both sides.
3. Remove sausage from pan and pour out all but 2 TBSP of fat. Add onion and pepper to skillet. Cook over low heat 3 to 4 minutes until softened.
4. While onions and peppers are cooking, drain tomatoes in a sieve over a bowl. Cut out tough stem ends and squeeze out most of the seeds. Coarsely chop tomatoes and sausages.
5. Add tomatoes and their juices, chopped sausage, wine, oregano, salt and pepper to skillet. Simmer, uncovered, 30 minutes. Serve over hot, well-drained pasta. Sprinkle with parsley.
This is a fairly quick and simple meal. I use spicy sausage but mild would work just as well. I served it with take-and-bake bread and a garden salad.
Pasta with Sausage Sauce (from a pasta cookbook my Mom gave me)
12 oz fresh or 8 oz dried pasta
4 mild or hot Italian sausages
1 small yellow onion, finely chopped
1 small green pepper, finely chopped
1 can (28 oz) Italian style tomatoes
1/3 C dry red wine
2 tsp oregano
salt and pepper
2 TBSP minced parsley
1. Have pasta cooking water hot and time pasta to be done when sauce is ready.
2. Remove casings from sausage and flatten to about 3/8 inch thick. Place in a cold skillet, heat and brown on both sides.
3. Remove sausage from pan and pour out all but 2 TBSP of fat. Add onion and pepper to skillet. Cook over low heat 3 to 4 minutes until softened.
4. While onions and peppers are cooking, drain tomatoes in a sieve over a bowl. Cut out tough stem ends and squeeze out most of the seeds. Coarsely chop tomatoes and sausages.
5. Add tomatoes and their juices, chopped sausage, wine, oregano, salt and pepper to skillet. Simmer, uncovered, 30 minutes. Serve over hot, well-drained pasta. Sprinkle with parsley.
This is a fairly quick and simple meal. I use spicy sausage but mild would work just as well. I served it with take-and-bake bread and a garden salad.
Wednesday, March 10, 2010
The House Favorite
You know that meal you can always make and everyone in the house will be happy? This is that meal around these parts.
Cold Sesame Noodles (from Bon Appetit)
3 TBSP soy sauce
2 TBSP rice vinegar
1/2 tsp dried hot red pepper flakes
2 TBSP packed brown sugar
1/2 C creamy peanut butter
1 TBSP sesame oil
1 tsp grated peeled fresh ginger
1/2 C chicken broth
1 lb linguine
chopped scallions
cucumber strips
1. In a saucepan, combine first 8 ingredients. Simmer the mixture, stirring until it is thickened and smooth, and let cool slightly.
2. Cook the noodles al dente, drain and rinse with cold water. Drain well, transfer to a bowl and toss with sauce. Serve at room temperature and garnish with scallions and cucumbers.
Cook the sauce carefully. As it thickens, it gets like napalm. Let it start out simmering but turn it down as it gets thick. Don't use low-fat peanut butter, it won't hold together properly. I also got ginger in a tube so I don't have to peel and grate. Works wonderfully. You can also use lo mein noodles if you'd rather. These are great cold or room temperature. They are great to take for lunch the next day. I would also bet you could use vegetable broth if you are vegetarian.
Thai Beef Salad (from Bon Appetit)
3 TBSP fresh lime juice
2 1/2 TBSP vegetable oil
2 1/2 TBSP sesame oil
2 TBSP nam pla (fish sauce)
2 tsp grated lime peel
8 oz thinly sliced roast beef
4 C thinly sliced romaine lettuce
6 radishes, thinly sliced
4 scallions, thinly sliced
1. Whisk first 5 ingredients in a small bowl to blend. Season dressing with salt and pepper.
2. Combine beef, lettuce, radishes and scallions in a large bowl; toss with enough dressing to coat. Pass remaining dressing with salad.
This is great if you have leftover steak or roast but I usually just buy a small portion of top round and grill it up quickly. You can usually find nam pla in the "Asian Food" aisle near the soy sauce and oyster sauce. Follow the recipe for the dressing and then taste it and adjust. I like a more tart dressing so I use more lime juice and I like the flavor of the nam pla. You may not. The nam pla is fairly salty, so you may not need much salt.
This recipe has been a hit with everyone for whom I have made it. Although my Dad didn't like the dressing. My son not only eats but requests the noodles. He also likes the dressing on his cucumbers.
Cold Sesame Noodles (from Bon Appetit)
3 TBSP soy sauce
2 TBSP rice vinegar
1/2 tsp dried hot red pepper flakes
2 TBSP packed brown sugar
1/2 C creamy peanut butter
1 TBSP sesame oil
1 tsp grated peeled fresh ginger
1/2 C chicken broth
1 lb linguine
chopped scallions
cucumber strips
1. In a saucepan, combine first 8 ingredients. Simmer the mixture, stirring until it is thickened and smooth, and let cool slightly.
2. Cook the noodles al dente, drain and rinse with cold water. Drain well, transfer to a bowl and toss with sauce. Serve at room temperature and garnish with scallions and cucumbers.
Cook the sauce carefully. As it thickens, it gets like napalm. Let it start out simmering but turn it down as it gets thick. Don't use low-fat peanut butter, it won't hold together properly. I also got ginger in a tube so I don't have to peel and grate. Works wonderfully. You can also use lo mein noodles if you'd rather. These are great cold or room temperature. They are great to take for lunch the next day. I would also bet you could use vegetable broth if you are vegetarian.
Thai Beef Salad (from Bon Appetit)
3 TBSP fresh lime juice
2 1/2 TBSP vegetable oil
2 1/2 TBSP sesame oil
2 TBSP nam pla (fish sauce)
2 tsp grated lime peel
8 oz thinly sliced roast beef
4 C thinly sliced romaine lettuce
6 radishes, thinly sliced
4 scallions, thinly sliced
1. Whisk first 5 ingredients in a small bowl to blend. Season dressing with salt and pepper.
2. Combine beef, lettuce, radishes and scallions in a large bowl; toss with enough dressing to coat. Pass remaining dressing with salad.
This is great if you have leftover steak or roast but I usually just buy a small portion of top round and grill it up quickly. You can usually find nam pla in the "Asian Food" aisle near the soy sauce and oyster sauce. Follow the recipe for the dressing and then taste it and adjust. I like a more tart dressing so I use more lime juice and I like the flavor of the nam pla. You may not. The nam pla is fairly salty, so you may not need much salt.
This recipe has been a hit with everyone for whom I have made it. Although my Dad didn't like the dressing. My son not only eats but requests the noodles. He also likes the dressing on his cucumbers.
Tuesday, March 9, 2010
One pan, tasty meal
I like to make pork at least once a week. Otherwise, we O.D. on chicken. This is another quick easy recipe that only needs one pan. So, fewer dishes. Bonus.
Pan-seared pork with potatoes and lemon (from Everyday Food magazine)
2 TBSP olive oil
1 lb. red potatoes, cut into 1/2 inch cubes
coarse salt and ground pepper
1/2 C water
3 scallions, thinly sliced
1 pork tenderloin (about 1 lb)
1 lemon, thinly sliced
1/4 C fresh cilantro leaves
1. In a large skillet, heat 1 TBSP oil over med-high heat. Add potatoes; season with salt and pepper. Cook, tossing occasionally, until golden brown, 8 to 10 minutes. Add 1/2 C water; cover; and cook until potatoes are tender and liquid has evaporated, about 5 minutes. Add scallions; cook 1 minute. Transfer mixture to a bowl, and keep warm (reserve skillet).
2. Using a sharp knife, cut tenderloin crosswise into 12 equal slices. Press pork slices between your hands to flatten evenly.
3. In skillet, heat 1 TBSP oil over med-high heat. Working in two batches, cook pork until browned, 1 to 2 minutes per side, adding lemon slices in the last 2 minutes of cooking. Serve pork with lemons and potatoes, topped with cilantro.
I threw some broccoli on the side and we had dinner. The lemon makes for a nice light flavor and the potatoes are a hash-brown-ish side. I also like salad with a lemon-vinaigrette on the side.
Pan-seared pork with potatoes and lemon (from Everyday Food magazine)
2 TBSP olive oil
1 lb. red potatoes, cut into 1/2 inch cubes
coarse salt and ground pepper
1/2 C water
3 scallions, thinly sliced
1 pork tenderloin (about 1 lb)
1 lemon, thinly sliced
1/4 C fresh cilantro leaves
1. In a large skillet, heat 1 TBSP oil over med-high heat. Add potatoes; season with salt and pepper. Cook, tossing occasionally, until golden brown, 8 to 10 minutes. Add 1/2 C water; cover; and cook until potatoes are tender and liquid has evaporated, about 5 minutes. Add scallions; cook 1 minute. Transfer mixture to a bowl, and keep warm (reserve skillet).
2. Using a sharp knife, cut tenderloin crosswise into 12 equal slices. Press pork slices between your hands to flatten evenly.
3. In skillet, heat 1 TBSP oil over med-high heat. Working in two batches, cook pork until browned, 1 to 2 minutes per side, adding lemon slices in the last 2 minutes of cooking. Serve pork with lemons and potatoes, topped with cilantro.
I threw some broccoli on the side and we had dinner. The lemon makes for a nice light flavor and the potatoes are a hash-brown-ish side. I also like salad with a lemon-vinaigrette on the side.
Monday, March 8, 2010
A Countryside Meal
I love garlic. I think it can make almost any dish better. So I love this recipe and make it fairly often. It is not as garlicky as you may fear at first glance because the garlic cloves remain whole. They flavor the dish without overpowering it.
French Farmhouse Garlic Chicken (I think this was originally from Bon Appetit)
4 small boneless, skinless chicken breasts
1/4 tsp salt
1/4 tsp pepper
1 TBSP oil
40 small cloves garlic, whole
1/2 C dry white wine or chicken broth
1/2 C chicken broth
1 TBSP lemon juice
1 tsp dried basil, crushed
1/2 tsp dried oregano, crushed
4 tsp flour
2 TBSP dry white wine or chicken broth
1. Rinse chicken, pat dry. Season with salt and pepper. In a 10-inch skillet, heat oil over med-high heat. Add chicken and garlic cloves. Cook chicken for 2-3 minutes on each side or just until browned, turning once.
2. Slowly add wine, broth, lemon juice, basil, and oregano. Cover and simmer 6 to 8 minutes or until chicken is tender and no longer pink. Using a slotted spoon, transfer chicken and garlic to a warm plate.
3. In a small bowl, stir together flour and 2 TBSP wine or broth. Stir into pan juices. Bring to boiling. Cook and stir for one minute more. Spoon over chicken.
I always peel the garlic because it seems easier to me than peeling it when it is hot. The peeling is the most labor-intensive part of the recipe. If you don't want to eat the garlic, don't bother peeling it, it cooks just as well in the peel. I serve this with mashed potatoes and green beans. I am considering mashing the garlic into the potatoes next time. I also keep the gravy on the side since my husband doesn't care for gravy. Now I just need a gravy boat.
French Farmhouse Garlic Chicken (I think this was originally from Bon Appetit)
4 small boneless, skinless chicken breasts
1/4 tsp salt
1/4 tsp pepper
1 TBSP oil
40 small cloves garlic, whole
1/2 C dry white wine or chicken broth
1/2 C chicken broth
1 TBSP lemon juice
1 tsp dried basil, crushed
1/2 tsp dried oregano, crushed
4 tsp flour
2 TBSP dry white wine or chicken broth
1. Rinse chicken, pat dry. Season with salt and pepper. In a 10-inch skillet, heat oil over med-high heat. Add chicken and garlic cloves. Cook chicken for 2-3 minutes on each side or just until browned, turning once.
2. Slowly add wine, broth, lemon juice, basil, and oregano. Cover and simmer 6 to 8 minutes or until chicken is tender and no longer pink. Using a slotted spoon, transfer chicken and garlic to a warm plate.
3. In a small bowl, stir together flour and 2 TBSP wine or broth. Stir into pan juices. Bring to boiling. Cook and stir for one minute more. Spoon over chicken.
I always peel the garlic because it seems easier to me than peeling it when it is hot. The peeling is the most labor-intensive part of the recipe. If you don't want to eat the garlic, don't bother peeling it, it cooks just as well in the peel. I serve this with mashed potatoes and green beans. I am considering mashing the garlic into the potatoes next time. I also keep the gravy on the side since my husband doesn't care for gravy. Now I just need a gravy boat.
Thursday, March 4, 2010
Cluck, cluck, cluck
We eat a lot of chicken. I bet you do too. Everyone I know eats a lot of chicken. I'm always looking for new ways to prepare it and keep it interesting. My Mom once made a chicken parmigiana with cornflakes out of the microwave oven recipe book. It was tragic. This was better.
Chicken on croutons with olives and onions (from Good Housekeeping)
1 loaf French or sourdough bread (9-12 oz), cut into 1-inch cubes
2 TBSP olive oil
salt and pepper
1 whole chicken (3 1/2 lbs.), cut into 8 pieces, skin removed from all but wings
1 small red onion (6-8 oz) thinly sliced
1 clove garlic, crushed with press
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 C pitted Kalamata olives, halved
1/4 C packed fresh flat-leaf parsley leaves, chopped
1. Preheat oven to 425. In an 18" by 12" jelly-roll pan, arrange bread cubes in a single layer, without spaces between cubes. Drizzle 1 TBSP oil over bread and sprinkle with salt and pepper.
2. In a large bowl, combine chicken, onion, garlic, thyme, oregano, salt, pepper, and remaining oil. Toss until well mixed. Arrange chicken pieces in single layer on top of bread, spacing 1/2 inch apart; scatter onion mixture over chicken and bread.
3. Roast 30 minutes. Scatter olives over chicken and bread. Roast 5 minutes more or until juices run clear when chicken in pierced with tip of a knife. With spatula, transfer chicken mixture on croutons to large platter. Garnish with parsley.
This all turned out to be very tasty. I had some salad alongside, which was a lovely combination. However, the proportions of the recipe seemed a little off to me. To begin with, my oven is tiny; it's like an Easy Bake oven. So I cannot use an 18" by 12" pan. I used a smaller cookie sheet. Even so, the 1-inch bread cubes did not fill it completely. And I used a 12 oz bread loaf. So I think it may need more bread. I understand that the whole business is healthier without the skin on the chicken, and the chicken was not dried out, but the bread dried out pretty quickly where it wasn't under the chicken. I might leave some skin on for the roasting next time to baste the bread. You can always remove it before eating, if you are a health nut. I also availed myself of the Purdue whole, cut up chicken offered at my grocery store. This made preparation much easier. I highly recommend it.
Chicken on croutons with olives and onions (from Good Housekeeping)
1 loaf French or sourdough bread (9-12 oz), cut into 1-inch cubes
2 TBSP olive oil
salt and pepper
1 whole chicken (3 1/2 lbs.), cut into 8 pieces, skin removed from all but wings
1 small red onion (6-8 oz) thinly sliced
1 clove garlic, crushed with press
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 C pitted Kalamata olives, halved
1/4 C packed fresh flat-leaf parsley leaves, chopped
1. Preheat oven to 425. In an 18" by 12" jelly-roll pan, arrange bread cubes in a single layer, without spaces between cubes. Drizzle 1 TBSP oil over bread and sprinkle with salt and pepper.
2. In a large bowl, combine chicken, onion, garlic, thyme, oregano, salt, pepper, and remaining oil. Toss until well mixed. Arrange chicken pieces in single layer on top of bread, spacing 1/2 inch apart; scatter onion mixture over chicken and bread.
3. Roast 30 minutes. Scatter olives over chicken and bread. Roast 5 minutes more or until juices run clear when chicken in pierced with tip of a knife. With spatula, transfer chicken mixture on croutons to large platter. Garnish with parsley.
This all turned out to be very tasty. I had some salad alongside, which was a lovely combination. However, the proportions of the recipe seemed a little off to me. To begin with, my oven is tiny; it's like an Easy Bake oven. So I cannot use an 18" by 12" pan. I used a smaller cookie sheet. Even so, the 1-inch bread cubes did not fill it completely. And I used a 12 oz bread loaf. So I think it may need more bread. I understand that the whole business is healthier without the skin on the chicken, and the chicken was not dried out, but the bread dried out pretty quickly where it wasn't under the chicken. I might leave some skin on for the roasting next time to baste the bread. You can always remove it before eating, if you are a health nut. I also availed myself of the Purdue whole, cut up chicken offered at my grocery store. This made preparation much easier. I highly recommend it.
Wednesday, March 3, 2010
A light meal
We are fans of beef around here and I'm always looking for recipes that are satisfying without being overwhelming. This one fits the bill.
Beef Rolls (from Everyday Food magazine)
3/4 pound braciola beef (thinly sliced top round), cut into four equal pieces
coarse salt and pepper
2 ounces pepper jack cheese, thinly sliced (You can substitute another cheese like Swiss or cheddar)
1 cup white onion, red and orange pepper, sauteed
1 tsp extra virgin olive oil
1. Pat meat dry with paper towels and season with salt and pepper. Place cheese and onion-pepper mixture in center of beef pieces. Beginning with narrow end of meat, roll filling up tightly. Carefully flip meat seam side up and secure with toothpicks. (Use two toothpicks per seam, like straight pins)
2. Place a medium skillet over med-high heat, brush pan with olive oil. Place meat rolls, seam side down, in skillet and cook, turning occasionally, until beef browns and cheese melts, about 8 minutes (reduce heat if meat is browning too quickly.). Transfer beef rolls to place and remove toothpicks before serving.
This was like tiny Philly cheese steaks without all the bread. I used cheddar cheese, deli sliced. It was perfect to impart the flavor and creaminess without making a huge mess or overwhelming the other ingredients. I served it with broccoli, a spring greens salad with lemony-garlic vinaigrette and garlic bread. These would also be great for a party, on a buffet. They could easily be popped into rolls to make individual hot sandwiches.
Beef Rolls (from Everyday Food magazine)
3/4 pound braciola beef (thinly sliced top round), cut into four equal pieces
coarse salt and pepper
2 ounces pepper jack cheese, thinly sliced (You can substitute another cheese like Swiss or cheddar)
1 cup white onion, red and orange pepper, sauteed
1 tsp extra virgin olive oil
1. Pat meat dry with paper towels and season with salt and pepper. Place cheese and onion-pepper mixture in center of beef pieces. Beginning with narrow end of meat, roll filling up tightly. Carefully flip meat seam side up and secure with toothpicks. (Use two toothpicks per seam, like straight pins)
2. Place a medium skillet over med-high heat, brush pan with olive oil. Place meat rolls, seam side down, in skillet and cook, turning occasionally, until beef browns and cheese melts, about 8 minutes (reduce heat if meat is browning too quickly.). Transfer beef rolls to place and remove toothpicks before serving.
This was like tiny Philly cheese steaks without all the bread. I used cheddar cheese, deli sliced. It was perfect to impart the flavor and creaminess without making a huge mess or overwhelming the other ingredients. I served it with broccoli, a spring greens salad with lemony-garlic vinaigrette and garlic bread. These would also be great for a party, on a buffet. They could easily be popped into rolls to make individual hot sandwiches.
Tuesday, March 2, 2010
A good night for pasta
We had a busy day today. By the time we got home from grocery shopping it was raining and very grey. I've made this before and it was a hit so I'm working it into regular rotation.
Pasta with roasted vegetables and arugula
2 pints grape tomatoes
4 garlic cloves, unpeeled
3 shallots, cut into eighths
2 TBSP fresh thyme leaves
2 TBSP extra-virgin olive oil
coarse salt and ground pepper
8 oz rigatoni
1/3 cup pitted olives, such as Nicoise, coarsely chopped
3 cups baby arugula or spinach
1. Preheat oven to 450. Place tomatoes, garlic, shallots and thyme on a rimmed baking sheet. Toss with oil and season with salt and pepper. Roast until tomatoes burst, shallots are browned and garlic is soft; 20 to 25 minutes.
2. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1/4 cup pasta water; drain pasta and return to pot.
3. Peel roasted garlic and mash with the flat side of a chef's knife. Add to pasta pot, along with vegetables, olives, and pasta water. Cook over med-high heat until sauce thickens, about 3 minutes. Let cool slightly, then toss with arugula.
This is very quick and easy. I used penne pasta tonight and it was just as good. I also use calamata olives because those are the kind I like. If you will have leftovers, it is best to add the arugula to each serving so it doesn't get icky upon reheating. I think it would probably be very good with some shrimp, for those who like seafood.
Pasta with roasted vegetables and arugula
2 pints grape tomatoes
4 garlic cloves, unpeeled
3 shallots, cut into eighths
2 TBSP fresh thyme leaves
2 TBSP extra-virgin olive oil
coarse salt and ground pepper
8 oz rigatoni
1/3 cup pitted olives, such as Nicoise, coarsely chopped
3 cups baby arugula or spinach
1. Preheat oven to 450. Place tomatoes, garlic, shallots and thyme on a rimmed baking sheet. Toss with oil and season with salt and pepper. Roast until tomatoes burst, shallots are browned and garlic is soft; 20 to 25 minutes.
2. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1/4 cup pasta water; drain pasta and return to pot.
3. Peel roasted garlic and mash with the flat side of a chef's knife. Add to pasta pot, along with vegetables, olives, and pasta water. Cook over med-high heat until sauce thickens, about 3 minutes. Let cool slightly, then toss with arugula.
This is very quick and easy. I used penne pasta tonight and it was just as good. I also use calamata olives because those are the kind I like. If you will have leftovers, it is best to add the arugula to each serving so it doesn't get icky upon reheating. I think it would probably be very good with some shrimp, for those who like seafood.
Monday, March 1, 2010
The other white meat
I love this new recipe. The pork is tender, the squash is yummy and everyone eats it.
Roast Pork with Squash and Onions (from Everyday Food magazine)
1 butternut squash (about 2 lbs), peeled, quartered, seeded, and cut into 3/4 inch slices
1 large red onion, cut into 8 wedges
2 TBSP plus 2 tsp olive oil
5 whole fresh sage leaves
coarse salt and ground pepper
2 pork tenderloin (3/4 lbs each)
1 1/2 tsp dried oregano
1 orange, halved
1. Preheat oven to 425. On a rimmed baking sheet, toss together squash, onion, 2 TBSP oil and sage. season with salt and pepper. Roast 10 minutes.
2. Meanwhile, season pork generously with salt and pepper; sprinkle with oregano. In a large skillet, heat 2 tsp oil over med-high heat. Cook pork until golden brown on all sides, 8 to 10 minutes. Nestle pork among vegetables on sheet; roast until vegetables are tender and pork is cooked through (an instant read thermometer inserted in center of pork should read 145). 15 to 20 minutes.
3. Transfer pork to cutting board to rest. Squeeze orange halves over vegetables. With a wooden spoon, gently scrape any browned bits from sheet. With a slotted spoon, transfer vegetables to a serving platter; slice pork and arrange alongside. Serve pork and vegetables drizzled with pan juices.
I served this with garlic bread from Costco. It was a light delicious meal. Don't do what I did and try to peel the squash with a knife. Your vegetable peeler will work on the squash skin. You're welcome.
Roast Pork with Squash and Onions (from Everyday Food magazine)
1 butternut squash (about 2 lbs), peeled, quartered, seeded, and cut into 3/4 inch slices
1 large red onion, cut into 8 wedges
2 TBSP plus 2 tsp olive oil
5 whole fresh sage leaves
coarse salt and ground pepper
2 pork tenderloin (3/4 lbs each)
1 1/2 tsp dried oregano
1 orange, halved
1. Preheat oven to 425. On a rimmed baking sheet, toss together squash, onion, 2 TBSP oil and sage. season with salt and pepper. Roast 10 minutes.
2. Meanwhile, season pork generously with salt and pepper; sprinkle with oregano. In a large skillet, heat 2 tsp oil over med-high heat. Cook pork until golden brown on all sides, 8 to 10 minutes. Nestle pork among vegetables on sheet; roast until vegetables are tender and pork is cooked through (an instant read thermometer inserted in center of pork should read 145). 15 to 20 minutes.
3. Transfer pork to cutting board to rest. Squeeze orange halves over vegetables. With a wooden spoon, gently scrape any browned bits from sheet. With a slotted spoon, transfer vegetables to a serving platter; slice pork and arrange alongside. Serve pork and vegetables drizzled with pan juices.
I served this with garlic bread from Costco. It was a light delicious meal. Don't do what I did and try to peel the squash with a knife. Your vegetable peeler will work on the squash skin. You're welcome.
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