It's certainly grilling time again, so I'm ready to find new and interesting ideas to grill for dinner. We spend most of our last Spring, Summer, and early Fall outdoors, and that means cooking outdoors as well. Meat and veggies on the grill, pared up with a salad and bread make a perfect dinner.
1/4 cup lemon juice
1/4 cup honey
2 Tbsp soy sauce
1 Tbsp dry sherry
2 minced garlic cloves
4 boneless center cut pork chops
Combine all ingredients except pork chops in small bowl.
Place pork chops and marinade in gallon-size Ziploc bag. Refrigerate 4 hours or overnight. Turn frequently.
Remove pork chops from marinade. Heat remaining marinade in small saucepan over medium heat to simmer.
Grill chops over medium heat 12 - 15 minuets, turning once during grilling. Keep chops 4 - 6" above flames. Baste frequently with marinade.
Friday, April 20, 2012
Thursday, April 19, 2012
Not In The Mood To Cook
It doesn't happen often, but I haven't been in a mood to cook the last couple of weeks. I don't know if it's just a matter of too much going on in life or maybe a case of Spring Fever. Our weather has been extraordinary lately and the urge to get outdoors is much greater than any urge to spend time in the kitchen.
Check back often to see what may be going on in the kitchen . . . I can't stay away too long.
Check back often to see what may be going on in the kitchen . . . I can't stay away too long.
Thursday, April 5, 2012
Twice Baked Sweet Potatoes
Sweet potato fans -- delight!!! These are awesome and easy enough to make for dinner any night of the week.
2 large sweet potatoes (scrubbed, but not peeled)
2 oz cream cheese (cubed)
2 Tbsp milk
1 Tbsp brown sugar
1/4 tsp cinnamon
1/4 cup chopped pecans
Cut potatoes in half lengthwise. Place cut-side down in foil-lined baking dish. Bake at 425 degrees for 35 minutes or until tender.
Scoop out center of potatoes into a bowl. Leave 1/4" in shells. Add cream cheese, milk, sugar, and cinnamon to sweet potatoes in bowl. Mash until well blended.
Fill shells with potato mixture; top with nuts. Bake 8 minutes or until potatoes are heated through and nuts are toasted.
2 large sweet potatoes (scrubbed, but not peeled)
2 oz cream cheese (cubed)
2 Tbsp milk
1 Tbsp brown sugar
1/4 tsp cinnamon
1/4 cup chopped pecans
Cut potatoes in half lengthwise. Place cut-side down in foil-lined baking dish. Bake at 425 degrees for 35 minutes or until tender.
Scoop out center of potatoes into a bowl. Leave 1/4" in shells. Add cream cheese, milk, sugar, and cinnamon to sweet potatoes in bowl. Mash until well blended.
Fill shells with potato mixture; top with nuts. Bake 8 minutes or until potatoes are heated through and nuts are toasted.
Wednesday, April 4, 2012
Crab Cakes - I can do that!
I LOVE crab legs and often find myself with some crab left over and need a creative way to use it up. Heaven knows, it's too expensive and way too good to waste! Tonight I found myself with about 1 lb of crab meat left, so I thought, "Why not try crab cakes?" I googled crab cake recipes and combined the ingredients from several that I thought sounded good and came up with some pretty tasty crab cakes for dinner if I do say so myself. . .
1 lb crab meat - I used fresh, but I imagine you could use canned
1 1/2 cups of fresh bread crumbs
3 green onions sliced (green and white parts)
2 Tbsp Miracle Whip
1 Tbsp Dijon mustard
1 tsp hot sauce
1 egg
2 Tbsp Parsley flakes
2 Tbsp fresh squeezed orange juice
Combine all ingredients stirring to mix well. Form mixture into about 6 cakes and set aside.
Prepare a dipping sauce of:
1/2 cup Miracle Whip
2 tsp sweet chili sauce (I like the Thai brand - it's pretty spicy though.)
2 tsp fresh squeezed orange juice
Salt and pepper to taste
Stir together and refrigerate until ready to serve with crab cakes.
Prepare three medium sized bowls as your breading station.
Bowl 1 = 1/2 cup flour seasoned with salt and pepper
Bowl 2 = 2 eggs beaten with 1/4 cup of water
Bowl 3 = 1 cup of dried bread crumbs and 1 cup of Panko bread crumbs seasoned with salt
Heat 1 1/2 cups of peanut oil in a deep skillet over medium-high heat.
Place each crab cake in flour to coat. Dip into the egg wash. Coat with bread crumbs. Place into hot oil.
Cook for 3 minutes on each side or until completely crunchy on both sides.
Serve with dipping sauce.
I have to say, these were really good for a first try!
1 lb crab meat - I used fresh, but I imagine you could use canned
1 1/2 cups of fresh bread crumbs
3 green onions sliced (green and white parts)
2 Tbsp Miracle Whip
1 Tbsp Dijon mustard
1 tsp hot sauce
1 egg
2 Tbsp Parsley flakes
2 Tbsp fresh squeezed orange juice
Combine all ingredients stirring to mix well. Form mixture into about 6 cakes and set aside.
Prepare a dipping sauce of:
1/2 cup Miracle Whip
2 tsp sweet chili sauce (I like the Thai brand - it's pretty spicy though.)
2 tsp fresh squeezed orange juice
Salt and pepper to taste
Stir together and refrigerate until ready to serve with crab cakes.
Prepare three medium sized bowls as your breading station.
Bowl 1 = 1/2 cup flour seasoned with salt and pepper
Bowl 2 = 2 eggs beaten with 1/4 cup of water
Bowl 3 = 1 cup of dried bread crumbs and 1 cup of Panko bread crumbs seasoned with salt
Heat 1 1/2 cups of peanut oil in a deep skillet over medium-high heat.
Place each crab cake in flour to coat. Dip into the egg wash. Coat with bread crumbs. Place into hot oil.
Cook for 3 minutes on each side or until completely crunchy on both sides.
Serve with dipping sauce.
I have to say, these were really good for a first try!
Tuesday, April 3, 2012
Easter Sunday Breakfast - Baked French Toast
Sunday is Easter, and chances are, if you have family from out of town, they'll be visiting. Baked French Toast makes the perfect breakfast if you need to feed a crowd in a hurry on Sunday morning before church. You put this together the night before and bake it before serving the next morning.
1 loaf of French bread (16 oz) sliced into 1" slices
8 eggs
2 cups half-and-half
1 cup milk
2 Tbsp sugar
1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
Dash of salt
Coat a 9 x 13" baking dish with non-stick spray or butter. Place the bread slices in two rows in baking dish. Combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and whisk until well blended. Pour mixture over the bread slices and cover evenly. Make sure slices fit nicely into the bottom of the pan. Cover with foil and refrigerate overnight.
The following morning:
Remove baking dish from refrigerator.
Preheat the oven to 350 degrees.
Top the French Toast with Oat Topping (recipe below)
Bake for 40 minutes.
Serve with Maple Syrup
Oat Topping:
2 sticks of butter
1 cup brown sugar
1 cup Quick Oats
2 Tbsp light corn syrup
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Combine all ingredients in a medium bowl and blend well. Sprinkle topping on French Toast before baking.
This is yummy served with sausage patties for something savory to go with the sweet.
1 loaf of French bread (16 oz) sliced into 1" slices
8 eggs
2 cups half-and-half
1 cup milk
2 Tbsp sugar
1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
Dash of salt
Coat a 9 x 13" baking dish with non-stick spray or butter. Place the bread slices in two rows in baking dish. Combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and whisk until well blended. Pour mixture over the bread slices and cover evenly. Make sure slices fit nicely into the bottom of the pan. Cover with foil and refrigerate overnight.
The following morning:
Remove baking dish from refrigerator.
Preheat the oven to 350 degrees.
Top the French Toast with Oat Topping (recipe below)
Bake for 40 minutes.
Serve with Maple Syrup
Oat Topping:
2 sticks of butter
1 cup brown sugar
1 cup Quick Oats
2 Tbsp light corn syrup
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Combine all ingredients in a medium bowl and blend well. Sprinkle topping on French Toast before baking.
This is yummy served with sausage patties for something savory to go with the sweet.
Wednesday, March 21, 2012
Loaded Baked Potatoes
Who doesn't love a baked potato? And what makes them better than loading them up with all of our favorite indulgences?
6 baking potatoes (3 lbs)
1 1/2 Tbsp olive oil
1 1/2 tsp sea salt
6 Tbsp butter
3/4 cup sour cream
3/4 cup shredded Colby Jack cheese
3 green onions (sliced)
1/2 cup cooked bacon bits (about 1/2 lb)
Wash and pierce potatoes with a fork. Place on a plate and microwave on high for 4 minutes. Remove from microwave, turn over, and then return to microwave. Microwave on high for 4 more minutes.
Place microwaved potatoes on heated grill and grill for 12 - 15 minutes (until potatoes are crisp). Turn potatoes occasionally. Remove potatoes from grill and split. Top with desired ingredients.
YUMMY!!
6 baking potatoes (3 lbs)
1 1/2 Tbsp olive oil
1 1/2 tsp sea salt
6 Tbsp butter
3/4 cup sour cream
3/4 cup shredded Colby Jack cheese
3 green onions (sliced)
1/2 cup cooked bacon bits (about 1/2 lb)
Wash and pierce potatoes with a fork. Place on a plate and microwave on high for 4 minutes. Remove from microwave, turn over, and then return to microwave. Microwave on high for 4 more minutes.
Place microwaved potatoes on heated grill and grill for 12 - 15 minutes (until potatoes are crisp). Turn potatoes occasionally. Remove potatoes from grill and split. Top with desired ingredients.
YUMMY!!
Tuesday, March 20, 2012
Perdue Seasoned Roaster
I found yet another new product in the grocery store tonight and I can't wait to try it. I think everyone will be home for dinner tomorrow night, so I think we'll try this then. It is a 6 lb seasoned roasting chicken already in a cooking bag sealed in airtight packaging and sold with the fresh chicken in the meat case at Dierbergs. The cooking directions say to bake it at 350 degrees in the cooking bag in a 9 x 13" baking dish for about 2 hours (115 minutes to be exact).
This is something I can have the hubby get in the oven about an hour before I get home. That will give me an hour to prepare a veggie, salad, and bread or pasta item to compliment our yummy roasted chicken. It doesn't get much easier than this.
Thanks, Perdue!
This is something I can have the hubby get in the oven about an hour before I get home. That will give me an hour to prepare a veggie, salad, and bread or pasta item to compliment our yummy roasted chicken. It doesn't get much easier than this.
Thanks, Perdue!
Thursday, March 15, 2012
Kraft Fresh Take - Cheddar Jack & Bacon
I have been eyeing the new Kraft product in the grocery stores for the last few weeks, but finally had a coupon and decided to give it a try. There are six flavors of the new Kraft Fresh Take. They are a combination of cheese, spices and breadcrumbs in one package and are intended to be used to coat fish, chicken or pork, or mixed into ground beef. They are found near the cheese products in the dairy section of your grocery store.
I bought the Cheddar Jack & Bacon flavor Fresh Take and used it to coat boneless pork chops. It was so simple. Preheat the oven to 375 degrees. I dropped each of my boneless chops into the bag of mixed cheese, spices, and breadcrumbs to coat them and then placed them on a baking stone. I placed them in the oven and baked for about 30 minutes (I like my pork fully cooked - not rare or medium). The instructions said not to turn the chops over half way through. The did get a little mushy on the bottom, while crunchy on the top.
Maybe preheating the baking dish would help to crisp the bottom. I'll try that the next time.
I heard only positive comments from the whole family about the flavor of the chops. I served them with a fresh green salad and steamed cauliflower. A really tasty dinner in about 40 minutes.
I bought the Cheddar Jack & Bacon flavor Fresh Take and used it to coat boneless pork chops. It was so simple. Preheat the oven to 375 degrees. I dropped each of my boneless chops into the bag of mixed cheese, spices, and breadcrumbs to coat them and then placed them on a baking stone. I placed them in the oven and baked for about 30 minutes (I like my pork fully cooked - not rare or medium). The instructions said not to turn the chops over half way through. The did get a little mushy on the bottom, while crunchy on the top.
Maybe preheating the baking dish would help to crisp the bottom. I'll try that the next time.
I heard only positive comments from the whole family about the flavor of the chops. I served them with a fresh green salad and steamed cauliflower. A really tasty dinner in about 40 minutes.
Monday, March 12, 2012
Fettuccine Alfredo with Chicken & Broccoli
I needed dinner in a hurry tonight and looking in the fridge and pantry, I found two jars of Ragu Alfredo Sauce, chicken breasts, and fresh broccoli. Hmmm perfect for Fettuccine Alfredo - just add chicken and broccoli.
2 chicken breasts
2 Tbsp olive oil
1 Tbsp Pampered Chef Herbs de Provence
1/4 tsp salt
6 cups chicken stock
1 tsp salt
1 lb fettuccine noodles
4 cups fresh broccoli florets
2 jars Ragu Alfredo Sauce
Combine olive oil, Herbs de Provence and salt in a large mixing bowl. Add chicken breasts and and turn to coat with seasoning. Let sit for at least 15 minutes at room temperature. Preheat the grill pan and press. Place chicken breasts on hot grill with press on top. Cook for 5 minutes. Turn and cook for 5 minutes on the other side. There should be good grill marks on both sides. Turn off heat. Turn chicken breasts one more time and leave on grill pan still covered with press for another five minutes. Then, move chicken breasts to cutting board and slice into chunks.
Pour chicken stock and salt into stock pot. Bring to a boil. Add fettuccine noodles and salt. Add broccoli and allow to cook for three minutes. Remove broccoli and set aside. Let the noodles boil in the stock until soft. There should still be a small amount of chicken stock left in the pot. Add broccoli back. Add chicken chunks and pour in both jars of Alfredo Sauce. Stir well to combine and heat through over medium heat.
This is so yummy and simple. I served it with fresh fruit on the side.
2 chicken breasts
2 Tbsp olive oil
1 Tbsp Pampered Chef Herbs de Provence
1/4 tsp salt
6 cups chicken stock
1 tsp salt
1 lb fettuccine noodles
4 cups fresh broccoli florets
2 jars Ragu Alfredo Sauce
Combine olive oil, Herbs de Provence and salt in a large mixing bowl. Add chicken breasts and and turn to coat with seasoning. Let sit for at least 15 minutes at room temperature. Preheat the grill pan and press. Place chicken breasts on hot grill with press on top. Cook for 5 minutes. Turn and cook for 5 minutes on the other side. There should be good grill marks on both sides. Turn off heat. Turn chicken breasts one more time and leave on grill pan still covered with press for another five minutes. Then, move chicken breasts to cutting board and slice into chunks.
Pour chicken stock and salt into stock pot. Bring to a boil. Add fettuccine noodles and salt. Add broccoli and allow to cook for three minutes. Remove broccoli and set aside. Let the noodles boil in the stock until soft. There should still be a small amount of chicken stock left in the pot. Add broccoli back. Add chicken chunks and pour in both jars of Alfredo Sauce. Stir well to combine and heat through over medium heat.
This is so yummy and simple. I served it with fresh fruit on the side.
Wednesday, March 7, 2012
Sirloin Tips and Rice Pilaf
Are you looking for that simple but really great tasting dinner to wow your family? This just may be it. Dinner will be ready in about 40 minutes and everyone will love it!
4 Tbsp olive oil
1/2 cup orzo pasta
1 cup white rice
2 cups chicken broth
6 green onions sliced (white and green parts)
2 Tbsp fresh chives (sliced thin)
1/2 cup grated Parmesan
2 lbs sirloin steak (cut into 1" cubes)
1 tsp kosher salt
1/2 tsp ground black pepper
4 garlic cloves (minced)
1/2 cup fresh parsley (chopped)
zest and juice of 1 lemon
1/2 cup dry white wine
Heat 1 Tbsp olive oil in a saucepan over medium heat. Add orzo and toast until golden (about 4 - 5 minutes). Add rice and broth. Bring to a boil. Reduce heat to a simmer, cover and cook for about 15 minutes or until rice is tender. Remove from heat, add green onions, chives and cheese. Stir to combine.
Toss cubed beef with salt and pepper. While the pilaf is simmering, heat 3 Tbsp olive oil in a large skillet over medium-high heat. Cook steak until browned on all sides (about 5 mins). Add garlic, parsley, and zest; cook for 1 minute more.
Add lemon juice and wine to the pan and deglaze. Serve steak with the rice pilaf.
4 Tbsp olive oil
1/2 cup orzo pasta
1 cup white rice
2 cups chicken broth
6 green onions sliced (white and green parts)
2 Tbsp fresh chives (sliced thin)
1/2 cup grated Parmesan
2 lbs sirloin steak (cut into 1" cubes)
1 tsp kosher salt
1/2 tsp ground black pepper
4 garlic cloves (minced)
1/2 cup fresh parsley (chopped)
zest and juice of 1 lemon
1/2 cup dry white wine
Heat 1 Tbsp olive oil in a saucepan over medium heat. Add orzo and toast until golden (about 4 - 5 minutes). Add rice and broth. Bring to a boil. Reduce heat to a simmer, cover and cook for about 15 minutes or until rice is tender. Remove from heat, add green onions, chives and cheese. Stir to combine.
Toss cubed beef with salt and pepper. While the pilaf is simmering, heat 3 Tbsp olive oil in a large skillet over medium-high heat. Cook steak until browned on all sides (about 5 mins). Add garlic, parsley, and zest; cook for 1 minute more.
Add lemon juice and wine to the pan and deglaze. Serve steak with the rice pilaf.
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