This was one of those "What do we have for dinner" moments, and I must say that between my husband Jason and I we came up with a good result! We served this with grilled pineapple rings and spicy roasted potatoes. Delish! Sorry for the lack of photo.
Grilled Tarragon Pork
Ingredients:
4 boneless pork loin chops (3/4"-1" thick)
2/3 cup apple cider vinegar
1 cup olive or canola oil
1 T minced garlic
1 T fresh tarragon, leaves picked and roughly torn OR 1 1/2 tsp dried tarragon
In a large ziplock bag, combine all ingredients. Shake well and then refrigerate for 30 minutes or up to 4 hours. Prepare a grill by oiling the rack and heating for 2-3 minutes on medium-high heat. Grill pork for 3 minutes per side on medium-high heat, then reducing heat to medium-low and grilling an additional 2-3 minutes per side, or until pork reaches an internal temperature of 165F. Let sit 5 minutes before serving.
Serves 4
Sunday, May 2, 2010
Wednesday, April 28, 2010
Honey Teriyaki Chicken with Rice Balls and Pineapple
This is a Rachel Ray recipe, and was pretty darn good. My kids loved it and asked for seconds. It was quick and delicious, although my house currently smells like a luau (and so do I). Only thing to watch is that your chicken doesn't get overcooked. You want to keep it nice and moist, so if your chicken is less than 1" thick, cut the cooking time by two minutes per side.
Honey Teriyaki Chicken with Rice Balls and Pineapple
Ingredients:
2 cups water
1 T butter
1 tsp salt
1 rounded cup white rice
4-6 boneless, skinless chicken breasts
1 cup chicken broth
1-inch piece of ginger root, peeled and chopped
1/4 cup honey
1/2 cup teriyaki sauce
1 T toasted sesame oil
4 scallions, thinly sliced
1 ripe pineapple
Bring water to a boil in a small covered pot. Add butter, salt, and rice to the pot once the water is boiling. Return water to a boil. Reduce heat to medium-low and replace cover. Simmer 18-20 minutes then remove rice from heat. Take the lid off the pot to cool rice a bit.
While the rice is cooking, preheat a grill pan or large griddle over medium high heat. Lightly coat the chicken with a little cooking spray (or veg oil), salt and pepper. Place chicken on hot grill and cook 6 minutes on the first side. While chicken is cooking, bring chicken broth and ginger to a boil in a small saucepan. Stir in honey. When honey has dissolved, add teriyaki and sesame oil, then reduce heat to a simmer.
Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, then turn again and baste liberally with sauce, then cook 2 minutes longer. Remove chicken to a plate and garnish with sliced scallions.
Peel and cut pineapple into 8 spears. Remove core if desired. Set spears in cold water for 1 minute to cut down on the acidity. Drain and set on a plate.
Scoop rice into balls using an ice cream scoop, two spoons, or wet hands. Serve with the chicken and pineapple.
Serves 4-6.
Honey Teriyaki Chicken with Rice Balls and Pineapple
Ingredients:
2 cups water
1 T butter
1 tsp salt
1 rounded cup white rice
4-6 boneless, skinless chicken breasts
1 cup chicken broth
1-inch piece of ginger root, peeled and chopped
1/4 cup honey
1/2 cup teriyaki sauce
1 T toasted sesame oil
4 scallions, thinly sliced
1 ripe pineapple
Bring water to a boil in a small covered pot. Add butter, salt, and rice to the pot once the water is boiling. Return water to a boil. Reduce heat to medium-low and replace cover. Simmer 18-20 minutes then remove rice from heat. Take the lid off the pot to cool rice a bit.
While the rice is cooking, preheat a grill pan or large griddle over medium high heat. Lightly coat the chicken with a little cooking spray (or veg oil), salt and pepper. Place chicken on hot grill and cook 6 minutes on the first side. While chicken is cooking, bring chicken broth and ginger to a boil in a small saucepan. Stir in honey. When honey has dissolved, add teriyaki and sesame oil, then reduce heat to a simmer.
Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, then turn again and baste liberally with sauce, then cook 2 minutes longer. Remove chicken to a plate and garnish with sliced scallions.
Peel and cut pineapple into 8 spears. Remove core if desired. Set spears in cold water for 1 minute to cut down on the acidity. Drain and set on a plate.
Scoop rice into balls using an ice cream scoop, two spoons, or wet hands. Serve with the chicken and pineapple.
Serves 4-6.
Tuesday, April 27, 2010
Chicken and Bean Enchiladas
This is my friend Alisha's recipe. I love that it's so easy and quick, and will feed a crowd! Oh yeah, and it tastes great, too!
Chicken and Bean Enchiladas
Ingredients:
1 lb cooked chicken, shredded or diced (use canned for quicker prep time)
1 (15 oz) can black beans, drained
1 (15 oz) can kidney beans, drained
1 (15 oz) can pinto beans, drained
1/2 medium onion, diced
1 bell pepper, diced
1 can (15 oz) sliced black olives, drained
1 (4 oz) can green chilies
2 tsp cuim
1 T minced garlic
1 T chili powder
1 1/2 - 2 cups Monterrey Jack cheese, or Mexican cheese mix
1 (28 oz) can green enchilada sauce
8-10 flour tortillas
In a large saucepan or deep skillet combine meat, beans, onion, bell pepper, olives, chilies, cumin, garlic, and chili powder. Cook on medium long enough to saute onions and peppers and set the spices into the filling mixture. Remove from heat.
Preheat oven to 400F. Fill tortillas with meat/bean mixture (approx. 1/4 - 1/2 cup in each) and top with 2 T cheese. Fold and roll tortillas to close. Pour about 1/2 cup enchilada sauce into the bottom of a 9X13 or slightly larger baking dish. Place rolled tortillas, seam-side down, in pan, then top with rest of enchilada sauce and remaining cheese. Bake for 20-25 minutes. Serve with sour cream, avocados, chopped tomatoes, and chopped lettuce.
Serves 6-8.
Chicken and Bean Enchiladas
Ingredients:
1 lb cooked chicken, shredded or diced (use canned for quicker prep time)
1 (15 oz) can black beans, drained
1 (15 oz) can kidney beans, drained
1 (15 oz) can pinto beans, drained
1/2 medium onion, diced
1 bell pepper, diced
1 can (15 oz) sliced black olives, drained
1 (4 oz) can green chilies
2 tsp cuim
1 T minced garlic
1 T chili powder
1 1/2 - 2 cups Monterrey Jack cheese, or Mexican cheese mix
1 (28 oz) can green enchilada sauce
8-10 flour tortillas
In a large saucepan or deep skillet combine meat, beans, onion, bell pepper, olives, chilies, cumin, garlic, and chili powder. Cook on medium long enough to saute onions and peppers and set the spices into the filling mixture. Remove from heat.
Preheat oven to 400F. Fill tortillas with meat/bean mixture (approx. 1/4 - 1/2 cup in each) and top with 2 T cheese. Fold and roll tortillas to close. Pour about 1/2 cup enchilada sauce into the bottom of a 9X13 or slightly larger baking dish. Place rolled tortillas, seam-side down, in pan, then top with rest of enchilada sauce and remaining cheese. Bake for 20-25 minutes. Serve with sour cream, avocados, chopped tomatoes, and chopped lettuce.
Serves 6-8.
Monday, April 26, 2010
Grilled Filet Mignon
Cooking this reminded me of a time when I was in Florida on a business trip and my friend Molly and I (you out there, Molls?) went to Don Shula's with another co-worker, Scott. Scott got some ridiculously large steak (48-oz if I remember), while Molly and I got nice little steaks, and potatoes, and a decadent chocolate souffle for dessert. I have to say we had the better meal.
Nothing is more quintessential than steak and potatoes. Grilling steak is one of the easiest things to do, takes nearly no preparation, and is done is 12-18 minutes. But if you have the right kind of steak it can be a gourmet meal. Filet Mignon is that steak.
Filet Mignon
Ingredients:
2 8-oz filet mignon steaks (about 1 1/2 inches thick)
Vegetable or canola oil
Salt
Pepper
Barbecue or steak sauce, if desired
Preheat your grill for 5 minutes. Meanwhile, brush or spray oil on both sides of steaks. Sprinkle generously with salt and pepper (most of it falls off when you cook it). With the grill turned to medium heat, place steaks over direct heat. Grill 6 minutes per side for medium-rare, or add 3 minutes more per side for medium-well. Remove from heat and let sit for 5 minutes before cutting into it. Serve with barbecue or steak sauce, if desired. I prefer a potato and vegetables on the side.
Serves 2.
Nothing is more quintessential than steak and potatoes. Grilling steak is one of the easiest things to do, takes nearly no preparation, and is done is 12-18 minutes. But if you have the right kind of steak it can be a gourmet meal. Filet Mignon is that steak.
Filet Mignon
Ingredients:
2 8-oz filet mignon steaks (about 1 1/2 inches thick)
Vegetable or canola oil
Salt
Pepper
Barbecue or steak sauce, if desired
Preheat your grill for 5 minutes. Meanwhile, brush or spray oil on both sides of steaks. Sprinkle generously with salt and pepper (most of it falls off when you cook it). With the grill turned to medium heat, place steaks over direct heat. Grill 6 minutes per side for medium-rare, or add 3 minutes more per side for medium-well. Remove from heat and let sit for 5 minutes before cutting into it. Serve with barbecue or steak sauce, if desired. I prefer a potato and vegetables on the side.
Serves 2.
Wednesday, April 21, 2010
Moroccan Chicken
This recipe belongs to my friend Gwen, who is not Moroccan but who is a great cook. It's perfect because it has just the right amount of all the spices; it isn't heavy on the cinnamon like a lot of Moroccan dishes, but has just enough to blend with everything else into a delicious and healthy stew. Serve it alone or with a side of couscous or rice.
Moroccan Chicken
Ingredients:
4 boneless, skinless chicken breasts, cut into large pieces
3 carrots, cut into 1 1/2" chunks
3 onions, thinly sliced
1 can (14.5 oz) whole or diced tomatoes, drained
1 can (15 oz) garbanzo beans (chick peas), drained
1 3/4 cup chicken broth
3/4 cup water
1/2 tsp ground ginger
1/4 tsp turmeric
1/4 tsp cinnamon
1/8 tsp chili powder
1 tsp salt
1/8 tsp freshly ground black pepper
2 zucchini, quartered and chopped
In a large stock pot, combine everything BUT the zucchini. Use a spoon to break up the tomatoes if they're whole. Bring to a simmer over medium heat. Cover and cook for 15 minutes. Add zucchini and cook an additional 15 minutes.
Serves 6.
Moroccan Chicken
Ingredients:
4 boneless, skinless chicken breasts, cut into large pieces
3 carrots, cut into 1 1/2" chunks
3 onions, thinly sliced
1 can (14.5 oz) whole or diced tomatoes, drained
1 can (15 oz) garbanzo beans (chick peas), drained
1 3/4 cup chicken broth
3/4 cup water
1/2 tsp ground ginger
1/4 tsp turmeric
1/4 tsp cinnamon
1/8 tsp chili powder
1 tsp salt
1/8 tsp freshly ground black pepper
2 zucchini, quartered and chopped
In a large stock pot, combine everything BUT the zucchini. Use a spoon to break up the tomatoes if they're whole. Bring to a simmer over medium heat. Cover and cook for 15 minutes. Add zucchini and cook an additional 15 minutes.
Serves 6.
Strawberry Rhubarb Pie
If you are the type of person who likes things with a little depth, who delights in the unexpected from time-to-time, and who thinks complexity not only adds interest but also a feeling of accomplishment and joy, then this is the pie for you. The crust is amazing--flaky, sweet, crispy, tender. The filling is rich, complex, subtle, with a little kick. This pie is, for those who have discerning tastes, perfect. Rhubarb isn't in season for long. Make it soon. The only regret you'll have is that it disappears so quickly.
Strawberry Rhubarb Pie
Crust (from a recipe by Valarie Enters on the Food Network site):
2 cups all-purpose flour
1/2 cup cake flour (Softasilk)
1 T powdered sugar
1/2 cup shortening
1/4 cup cold butter, cut into 1/2" cubes
pinch salt
1 egg
2 tsp white vinegar
1/4 cup very cold water
Filling:
3 cups chopped fresh rhubarb (about 4 stalks)
3 cups washed, de-stemmed, and roughly cut strawberries
1 1/2 cups sugar
4 tablespoons minute tapioca
1 tablespoon flour
1/2 tsp orange zest
1/2 tsp lemon juice
1/2 tsp ground cinnamon
1 tsp vanilla
3 tablespoons butter, cut into 1/4" cubes
1 egg white, beaten with 1 tsp water
Sugar for garnishing
Crust:
In a medium bowl, combine flours, sugar, and salt. Using a pastry blender, cut in the butter and shortening. Whisk the egg, vinegar, and water together and pour over dry ingredients. Using a fork, toss the dough until it comes together, being sure not to overwork the dough. Divide into 2 disks, wrap each in plastic wrap and refrigerate for 30 minutes. After 30 minutes, remove one disk (you'll use the second one later). Roll into a circle and place in the bottom of the pie dish. Refrigerate while assembling the filling.
Filling:
Preheat oven to 425F.
Mix rhubarb, strawberries, sugar, tapioca, flour, zest, juice, cinnamon, and vanilla in a large bowl. Pour into chilled pie crust. Dot the top of the filling with the small cubes of butter. Remove second disk of dough from refrigerator and roll into a top crust. Place on top of the pie and crimp top and bottom crusts together to seal the layers and make a decorative edge. Cut a small x-shaped vent in the middle of the top crust. Brush with the egg wash and sprinkle sugar on top. Place a cookie sheet or foil sheet on the rack below where the pie will be baking in case of spill-over. Cover the outer edges of the crust with foil so they won't burn and bake at 425F for 15 minutes. Decrease temperature to 375F and bake an additional 45 minutes. Let cool completely before serving so the filling can thicken, about 4-6 hours.
Makes one pie.
Strawberry Rhubarb Pie
Crust (from a recipe by Valarie Enters on the Food Network site):
2 cups all-purpose flour
1/2 cup cake flour (Softasilk)
1 T powdered sugar
1/2 cup shortening
1/4 cup cold butter, cut into 1/2" cubes
pinch salt
1 egg
2 tsp white vinegar
1/4 cup very cold water
Filling:
3 cups chopped fresh rhubarb (about 4 stalks)
3 cups washed, de-stemmed, and roughly cut strawberries
1 1/2 cups sugar
4 tablespoons minute tapioca
1 tablespoon flour
1/2 tsp orange zest
1/2 tsp lemon juice
1/2 tsp ground cinnamon
1 tsp vanilla
3 tablespoons butter, cut into 1/4" cubes
1 egg white, beaten with 1 tsp water
Sugar for garnishing
Crust:
In a medium bowl, combine flours, sugar, and salt. Using a pastry blender, cut in the butter and shortening. Whisk the egg, vinegar, and water together and pour over dry ingredients. Using a fork, toss the dough until it comes together, being sure not to overwork the dough. Divide into 2 disks, wrap each in plastic wrap and refrigerate for 30 minutes. After 30 minutes, remove one disk (you'll use the second one later). Roll into a circle and place in the bottom of the pie dish. Refrigerate while assembling the filling.
Filling:
Preheat oven to 425F.
Mix rhubarb, strawberries, sugar, tapioca, flour, zest, juice, cinnamon, and vanilla in a large bowl. Pour into chilled pie crust. Dot the top of the filling with the small cubes of butter. Remove second disk of dough from refrigerator and roll into a top crust. Place on top of the pie and crimp top and bottom crusts together to seal the layers and make a decorative edge. Cut a small x-shaped vent in the middle of the top crust. Brush with the egg wash and sprinkle sugar on top. Place a cookie sheet or foil sheet on the rack below where the pie will be baking in case of spill-over. Cover the outer edges of the crust with foil so they won't burn and bake at 425F for 15 minutes. Decrease temperature to 375F and bake an additional 45 minutes. Let cool completely before serving so the filling can thicken, about 4-6 hours.
Makes one pie.
Glazed Donuts
The kids were begging me to make donuts, and I have to admit the idea appealed to me. They're so delicious, so melt-in-your-mouth, so sweet and sticky. I never buy donuts (maybe once every 5 years), but making them from scratch--yum! I had found a recipe online and it was pretty good, but not quite perfect. The dough was way too wet and the glaze was not very good. So this is my version, which I think is better. You can be the judge.
Glazed Donuts
Ingredients:
1 cup milk
2 packets (2 T) yeast
3 cups flour
1/2 cup warm mashed potato (microwave a medium potato on high for 5 minutes, scoop out potato and mash with a fork)
1/2 tsp salt
1/4 cup sugar
2 T oil
Vegetable or Canola oil to fry in
2 cups powdered sugar
1/2 cup milk
1 tsp vanilla
Microwave 1 cup milk for 1 minute or until warm but not hot. Stir in yeast and let sit 5 minutes. Meanwhile, in a medium bowl combine flour, mashed potato, salt, and sugar. Mix well then add the milk/yeast mixture and oil. Mix until a soft dough forms. Turn onto a floured surface and knead until dough is smooth and not too sticky. Roll into a circle that is 1/2" thick. Using a donut cutter or two biscuit cutters, cut into donuts. You can either keep the donut holes and fry them too (we do) or re-roll them into the dough to cut out more donuts. Repeat until dough is used up. Place cut donuts on a lightly floured surface to let rise for 15 minutes.
Meanwhile, make the glaze. Put powdered sugar in a small bowl. Add milk, one tablespoon at a time, until glaze is desired consistency. Add vanilla and mix well.
In an electric skillet or frying pan, pour enough oil so that it is 1/2" deep in your pan. Heat until 350F (medium to medium high on a stove). It should take about 3-4 minutes to heat up. Place donuts carefully in oil, cooking each side until browned. Remove to wire rack that has paper towels underneath to catch the oil. After donuts have cooled for about 3 minutes, drizzle with glaze.
Makes 12-15 donuts and holes.
Glazed Donuts
Ingredients:
1 cup milk
2 packets (2 T) yeast
3 cups flour
1/2 cup warm mashed potato (microwave a medium potato on high for 5 minutes, scoop out potato and mash with a fork)
1/2 tsp salt
1/4 cup sugar
2 T oil
Vegetable or Canola oil to fry in
2 cups powdered sugar
1/2 cup milk
1 tsp vanilla
Microwave 1 cup milk for 1 minute or until warm but not hot. Stir in yeast and let sit 5 minutes. Meanwhile, in a medium bowl combine flour, mashed potato, salt, and sugar. Mix well then add the milk/yeast mixture and oil. Mix until a soft dough forms. Turn onto a floured surface and knead until dough is smooth and not too sticky. Roll into a circle that is 1/2" thick. Using a donut cutter or two biscuit cutters, cut into donuts. You can either keep the donut holes and fry them too (we do) or re-roll them into the dough to cut out more donuts. Repeat until dough is used up. Place cut donuts on a lightly floured surface to let rise for 15 minutes.
Meanwhile, make the glaze. Put powdered sugar in a small bowl. Add milk, one tablespoon at a time, until glaze is desired consistency. Add vanilla and mix well.
In an electric skillet or frying pan, pour enough oil so that it is 1/2" deep in your pan. Heat until 350F (medium to medium high on a stove). It should take about 3-4 minutes to heat up. Place donuts carefully in oil, cooking each side until browned. Remove to wire rack that has paper towels underneath to catch the oil. After donuts have cooled for about 3 minutes, drizzle with glaze.
Makes 12-15 donuts and holes.
Subscribe to:
Posts (Atom)