Wednesday, December 22, 2010
"The Perfect Grilled Quail" - from Field and Stream
(They got this recipe from Chris and Idie Hastings of Hot and Hot Fish Club in Birmingham)
6 6-ounce semi-boneless whole quail*
1/4 cup olive oil
1 small garlic clove, smashed and peeled
1 1/2 teaspoons fresh thyme, chopped
1 1/2 teaspoons fresh sage, chopped
1 1/2 teaspoons fresh parsley, chopped
Clip and discard the last two segments of both wing tips on the quail. Rinse the quail under cold running water and pat dry. Place the quail in a large glass bowl with the olive oil, garlic, thyme, sage, and parsley. Toss to coat. Cover and refrigerate for at least two hour or up to overnight.
Preheat the grill to medium-high heat (350-400 degrees) Remove quail from the refrigerator and marinate at room temperature for 20 minutes.
Remove the quail from the marinade and season both sides with salt and pepper. Place quail on the grill and cook for 5 to 6 minutes on each side or until golden brown and cook through (like most small birds, you do NOT want to overcook). Remove the quail from the grill and set aside to keep warm until ready to serve.
* Field and Stream note: We cooked our birds bone-in, which Hastings says makes the meat even more flavorful. Add a minute or two to cook time. As you may have surmised, the dinner was excellent. In fact, I’ll take quail over any game bird.
Braised Quail with Leeks, Dates, and Cider - from Garden and Gun
by Chef Hugh Acheson
4 quail, gutted and cleaned
Freshly ground black pepper
2 squash-ball-size yellow onions, peeled and halved
2 tbsp. olive oil
2 medium leeks, whites and pale greens only, cleaned and diced to ½ inch (about 2 cups)
½ cup pitted and chopped Medjool dates (about 6 dates)
Bouquet garni of thyme, parsley, and bay leaf (4 sprigs each fresh thyme and flat-leaf parsley, and 1 fresh bay leaf, tied together with kitchen twine)
1 cup hard apple cider
1 cup chicken stock
Rinse quail under cool running water, dry on paper towels, and season liberally with salt and pepper. Stuff half an onion into the body cavity of each bird, and truss it by tying together the drumsticks with kitchen twine. In a Dutch oven over medium-high heat, warm the olive oil to just below smoking. Gently add all the quail, and crisp on each breast side, about 2 minutes per side, and then brown the back as well. Remove the quail from the pot and set aside.
Using the same pot, lower heat to medium, add the leeks, and cook until the leeks begin to soften (stirring frequently), about 5 minutes. Add the chopped dates, the bouquet garni, and the cider. Cook the cider down for about 3 minutes, and add the chicken stock and the quail. Let the liquid come almost to a boil, cover, and turn the heat down so the cooking liquid is barely simmering, cooking until quail are done, about 15 to 20 minutes. Remove quail and reduce cooking liquid until slightly thickened, about 3 to 5 minutes. Spoon liquid over the quail before serving.
Tuesday, December 21, 2010
Friday, December 17, 2010
Big Soft Ginger Cookies
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
Preheat oven to 350 degrees. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut-sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies two inches apart onto an ungreased cookie sheet, and flatten slightly. Bake for 8 to 10 minutes.
Thursday, December 16, 2010
1 1/2 cups canola oil
1 ranch dressing seasoning packet
2 tbs garlic powder
1 tbs crushed red pepper seasoning
1 box saltines
Mix the first 4 ingredients. Then pour the mixture over a whole box of saltine crackers in a big zip lock bag and mix it around to coat the crackers. They are better the next day.
Sunday, December 12, 2010
|Picture from Julie's blog - don't these look AMAZING?!|
1 package of Oreos
1 (8 oz.) package of cream cheese (softened)
1 package of white chocolate chips
1 small package of milk chocolate chips
Crush the Oreos until they are finely powdered. I put mine in the chopper or food processor.
Mix the cookie crumbs with the softened cream cheese. Form into the desired size balls. Refrigerate for about 30 minutes to allow for hardening.
Melt the white chocolate in the microwave just until it gets melted.
Dip the Oreo balls into the white chocolate to cover. Place on a sheet of waxed paper on a cookie sheet.
Melt small amount of milk chocolate chips and drizzle on top. I use a ziploc bag and cut a tiny hole in the corner to drizzle.
Refrigerate. Once they harden you can package them into containers, but it is best to keep them refrigerated.
Thursday, December 9, 2010
Saturday, December 4, 2010
1 cup sugar
1 cup packed brown sugar
1/2 cup water
2 tablespoons honey
1/2 teaspoon ground cinnamon
3 teaspoons vanilla extract
1/4 teaspoon rum extract
3 cups pecan halves
In a heavy saucepan, combine the sugars, water, honey, and cinnamon. Bring to a boil over medium heat; do not stir. Cook over medium heat until a candy thermometer reads 240 degrees (soft-ball stage). Remove from heat; add extracts. Cool to lukewarm without stirring.
Beat with a mixer for 2-3 minutes or until creamy. Stir in pecans until coated. Turn onto waxed paper (mixture will be sticky); separate large clumps. Cool for several hours or until dry and sugary. Store in an airtight container.
Yield: 3 cups
Monday, November 29, 2010
see those recipes here). My friend, Dory, agreed to let me post a few of her recipes that we used for our women's church Christmas dinner, Christmas Countdown, last year. If you have any special holiday recipes that you would like to share, please e-mail them to me at firstname.lastname@example.org.
Tuesday, November 16, 2010
Fried Green Tomatoes
3 or 4 large firm green tomatoes
2 cups vegetable or peanut oil, for deep-frying
1 cup buttermilk
2 cups self-rising flour
Slice the tomatoes 1/4-inch thick. Lay them out in a shallow baking pan and sprinkle with salt. Place the tomato slices in a colander and allow time for the salt to pull the water out of the tomatoes, approximately 30 minutes. In a skillet, heat the oil for deep-frying over medium high heat. Dip the tomatoes into buttermilk, then dredge them in flour. Deep-fry until golden brown. Keep warm.
Thursday, November 11, 2010
4 English muffins, split in 1/2
4 tablespoons butter, at room temperature
4 (6-ounce) beef fillets, split in 1/2
Essence, recipe follows
2 tablespoons olive oil
3 cups water
1/2 teaspoon white vinegar
Pinch cayenne pepper
8 eggs, individually cracked into a cup
4 egg yolks
2 tablespoons fresh lemon juice
1 tablespoon water
1 tablespoon Creole mustard or other whole-grain mustard
1/2 pound butter, melted and warm
2 teaspoons finely chopped parsley leaves
Preheat a griddle or large skillet. Brush the muffins with the butter. Place the muffins on the hot griddle and pan-fry for 2 minutes on each side. Remove the muffins from the griddle and set aside. Using a sharp knife, split the fillets in half, horizontally.
Season the fillets with Essence. Heat the olive oil in a large skillet over medium-high heat. Sear the fillets for 2 minutes on each side for medium-rare. Remove the fillets from the pan and set aside.
In a large skillet, combine the water and vinegar. Season the water with salt. Bring the mixture to a boil. Slide 4 of the eggs into the water. When the water returns to a boil, reduce the heat to low and simmer until the eggs are set, 2 to 2 1/2 minutes. Watch carefully and remove the eggs when the yolks are still soft, and drain on a paper-lined plate. Season the eggs with salt and pepper. Return the water to a boil and repeat the process with the remaining eggs.
Hollandaise sauce: In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, mustard, and parsley. Season with salt and cayenne. Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl touch the water. Remove the bowl from the pot and, while whisking vigorously, gradually add the butter, little by little, until all is incorporated. Season, to taste, with salt and cayenne.
To assemble, place the steaks on the English muffins. Top the steaks with the poached eggs. Spoon the Hollandaise sauce over the eggs. Garnish the eggs with parsley.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Saturday, November 6, 2010
Tuesday, November 2, 2010
Wednesday, October 27, 2010
Sunday, October 24, 2010
3 lbs. asparagus
1 tbsp. grated Kefaloteri cheese*
1/2 cup flour
3 tbsp. dry white wine
1 cup dry bread crumbs
1/4 tsp. garlic powder
1/2 cup vegetable oil
Salt and pepper to taste
Wash and trim off tough ends of asparagus stalks. Dip stalks first in flour, then in egg beaten with wine and then into bread crumbs, that been combined with cheese, garlic powder, salt, and pepper. Saute in oil for 8 to 10 minutes or until tender. More grated cheese may be sprinkled on top when serving.
*I used Parmesan.
Thursday, October 21, 2010
2 long, medium sized eggplant
1 onion, chopped
1 clove garlic
3 tbsp. olive oil
1/2 lb. ground chuck
2 tbsp. tomato sauce
3 tsp. parsley
1/2 cup water
1/2 cup grated Kasseri cheese*
Salt and ppepper to taste
Wash eggplant and cut in half lengthwisee. Scoop out pulp and set aside. Reserve shell. Saute onion and garlic in oil until golden (add the garlic after the onion has cooked a few minutes so that the garlic with not begin to burn). Add meat and continue to cook until brown. Add tomato sauce, parsley, water, pulp from eggplant, salt and pepper and cook 15 minutes longer, or until most of thee liquid is absorbed. Remove from stove and fill eggplant shells with meat mixture. Place in casserole and sprinkle each shell with cheese. Add water, about 1 cup, to casserole and bake in 350 degrees until shell of eggplant in soft.
*I used Parmesan cheese, which is similar to Kasseri. Kasseri could probably be found at Greek or Mediterranean grocery stores.
Saturday, October 16, 2010
6 fresh bratwursts (not precooked) from the butcher (use a fork to poke holes in the casing so that they can absorb the beer)
3 onions, sliced
Beer - any kind will do
1/2 teaspoon red pepper flakes
3 tablespoons butter
6 hotdog buns from the bakery
Pour beer into a pot - enough to cover the bratwursts. Add the onions, butter, red pepper flakes, and bratwursts. Bring the pot to a boil. Turn it down and let it simmer for 10 minutes. Take out the bratwursts, but leave the onions in the pot to continue simmering and to allow the sauce to reduce. Grill the bratwursts on medium heat for 10 minutes. Serve the bratwursts on buns using the onions for a topping. No condiments are necessary, but mustard can be used.
Thursday, October 14, 2010
|Photo from MarthStewart.com|
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for tins
2 cups cake flour (not self-rising), sifted, plus more for tins
1 teaspoon baking soda
3/4 teaspoon salt
1 1/3 cups sugar
3 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1 cup buttermilk
5 ounces semisweet chocolate, melted and cooled
Preheat oven to 350 degrees. Brush standard muffin tins with butter; dust with cake flour, tapping out excess. Whisk together cake flour, baking soda, and salt.
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in chocolate until combined.
Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, 20 minutes. Transfer tins to wire racks to cool 10 minutes. Run a small offset spatula or knife around the edges to loosen; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
To finish, use a serrated knife (and a gentle sawing motion) to split cupcakes in half horizontally. Spread a heaping tablespoon of frosting on top of each bottom half; replace top halves. Spread more frosting on top of each cupcake. Serve immediately.
3 large egg yolks
1 can (12 ounces) evaporated milk
1 1/4 cups packed light-brown sugar
1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 2/3 cups (7 ounces) sweetened flaked coconut
1 1/2 cups (6 ounces) pecans, toasted and coarsely chopped
Combine egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter, and cook over medium heat, stirring constantly, until thick, about 10 minutes. Pour through a fine sieve into a bowl.
Stir in vanilla, salt, coconut, and pecans. Let cool completely. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature before using.
Wednesday, October 13, 2010
Thursday, October 7, 2010
Hot Bacon and Swiss Dip
1 (8 oz) package of cream cheese
1/2 cup mayonnaise
1 cup grated Swiss cheese
2 tablespoons chopped green onions
8 slices bacon, cooked and crumbled
1/2 cup crushed Ritz crackers
Soften cream cheese in a mixing bowl. Add mayo, Swiss cheese, and green onions - mix well. Transfer to a baking dish. Top with bacon and crackers. Bake at 350 degrees for 15 minutes or until bubbly. Serve with crackers. (Kate uses Carr's wheat crackers and says this is a great Fall and Winter recipe.)
Monday, October 4, 2010
Honey Chicken Tenders
1 lb chicken tenders
1/2 cup Italian dressing
1 teaspoon fresh lime juice
1 1/2 teaspoons honey
Wednesday, September 29, 2010
Monday, September 27, 2010
On Saturday we went with Caroline and Franklin to the 38th Annual Greek Food Festival downtown hosted by the Holy Trinity-Holy Cross Greek Orthodox Church. There was a long line to get in when we got there, but it was definitely worth the wait. There were about 10 different entree choices being made on site and several great dessert choices. I was also excited to get to buy a cookbook put together by members of the congregation. Hopefully, I'll be able to add some new Greek recipes to the blog soon! It was fun getting to listen to the festive music and tour the inside of the beautiful cathedral. I can't wait to go back next year!
Tuesday, September 21, 2010
Tuesday, September 14, 2010
|Photo courtesy of allrecipes.com|
Buttery Soft Pretzels
Ingredients used to make the dough:
In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. (I kneaded it on a baking mat but was not able to use every bit of the flour - they still turned out great!) Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.
When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. (Make a U shape and then cross the ends of the rope.) Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt. (I brushed each pretzel with melted butter before I salted them - yum!)
Bake in preheated oven for 8 minutes, until browned.
Saturday, September 11, 2010
Heart Healthy Oatmeal Pancakes
From: Stella's Kitchen (This is a great blog with tons of wonderful recipes!)
1 cup fat free milk (or water)*
3/4 cup oatmeal (uncooked, quick or regular oats)
3/4 cup oatmeal flour (see below how to make oatmeal flour - easy!)
1 tsp baking powder (optional)
1/4 tsp salt (optional)
4 large egg whites
1/2 tsp cinnamon, ground
Try these modifications:
Blueberry pancakes: Add ¼ c blueberries (fresh or thawed) to recipe and omit cinnamon
Oat-Nut pancakes: Add 1 ½ tbsp diced pecans, walnuts, or almonds to recipe.
Whole Grain pancakes: Replace quick oats with hot multigrain cereal. Prepare as directed.
High protein pancakes: Add 1-2 scoops vanilla protein to batter, increase water.
Heat milk (or water) until hot, stir in oats and set aside. Beat egg whites into a stiff foam with hand mixer or blender and reserve. Mix remaining dry ingredients together and stir in oatmeal/milk mixture. Fold in egg whites until mixture is well blended. . Spray pan with nonstick spray and cook pancakes until browned on both sides.
*Depending on how long you've let the oats sit, you may need to add a little extra water to the batter to thin it out. It will still be thicker than regular pancake batter.
How to make oatmeal flour:
To make your own oat flour, just put a cup or two of oatmeal in a regular household blender (or food processor if you happen to have one) and blend it on high. Whir until the flakes turn into the consistency of flour.
Wednesday, September 8, 2010
2 lb Mahi Mahi
Tortillas (soft or hard shell)
1 jalapeño finely chopped
1 lime (juiced)
¼ cup cilantro finely chopped
½ tsp cayenne pepper
½ tsp paprika
1 tsp cumin
½ tsp garlic powder
1 tsp salt
1/2 tsp pepper
4 cups shredded cabbage
3 tbsp minced red onion
3 tbsp green onion, chopped
¼ cup cilantro, finely chopped
3 tbsp mayo
3 tbsp sour cream
2 tsp lime juice
1 clove garlic, minced
Cut the fish into one inch cubes and place in a bowl. Mix all of the marinade ingredients together. Pour the marinade over the fish. Allow the fish to marinate for 30 minutes.
Meanwhile, mix all of the slaw ingredients together in a large bowl.
After the fish has finished marinating, pan fry it in a skillet with a small amount of vegetable oil on medium-high. Cook for about 5-7 minutes or until the fish is cooked through (opaque in the center).
To serve, have guests fill their shells with the fish and top it off with the slaw.
Tuesday, September 7, 2010
Sorry for the delay in posting the winner. Kent and I just returned from a relaxing Labor Day weekend at the beach with his family. New recipes to come this week...
Wednesday, September 1, 2010
Bacon Onion Cheddar Biscuits
2 cups All-purpose Flour
1 teaspoon Baking Powder
¾ teaspoons Salt
¼ cups Vegetable Shortening (crisco, Etc)
Sunday, August 29, 2010
I truly appreciate all of you who have sent recipes for me to post on my blog! I have loved trying them! When I started the blog last year, I wanted to create a way that I could trade recipes with friends who were trying fun, new things in their kitchens - so please keep them coming! You can e-mail them to me at email@example.com.
I'm hoping to have a few updates, like having an easy-access recipe index. Until then, the label cloud and search bar to the right can help you find past recipes by keywords or ingredients. If you haven't been following from the beginning, please go back and check out the older recipes. I occasionally go back and update recipes as I remake them and have new ideas. If you've made any of the recipes, I would love to get your thoughts and ideas about them in the comments section (I love comments!).
To celebrate my 100th post, I'm having my first giveaway! I hope that I will be able to have more in the future and have been talking with some folks about getting some promotional copies of really great cookbooks! The cookbook that I will be giving away this week is called, Mmmm Casseroles. In talking with some of you before, I know we’ve said that good nightly dinners can be difficult to find. So this cookbook features great casseroles and other one-dish meals, like stews and savory cobblers. Each person is allowed two entries in the giveaway. You can enter by leaving a comment on this post and by becoming a follower of the blog. If you are already a follower and would like two entries, let me know in your comment. Having more followers means that I will probably be able to get more companies to give us promotional cookbooks in the future! Please enter before Friday, September 3rd at 8:00 am. I will then be using a website to randomly pick a winner and will ship the cookbook. I hope you will all be part of my first giveaway!
Monday, August 23, 2010
1 box yellow cake mix
1 box vanilla pudding mix
1 cup oil
1 cup milk
1 German Chocolate bar (grated)
1/2 bag chocolate chips
Mix the first 5 ingredients well. Then fold in chocolate (grated and chips). Cook in a well greased bundt pan at 350 degrees for 50 minutes or until well done. Sprinkle with powdered sugar after cooking, if desired.
Thursday, August 19, 2010
Chocolate Chip Cheese Ball
1 pkg. (8oz.) cream cheese, softened
1/2 cup butter, softened
1/4 tsp. vanilla
2 Tbs. brown sugar
3/4 cup confectioners sugar
3/4 cup mini chocolate chips
Graham Crackers or Teddy Grahams
Combine cream cheese, butter, & vanilla until creamy. Add in sugars and mix until blended. Finally, stir in the chocolate chips. But the mixture into the fridge to cool for a little bit. Then form it into a ball. Serve with Graham Crackers or Teddy Grahams.
*BLC is such a sweet friend and so much fun! Click on the link if you'd like to see her super stylish blog, The Company She Keeps. She originally got this recipe from her friend, Hopsy. Visit Hopsy's fun blog at Monograms and Manicures.*
Tuesday, August 17, 2010
Lemon and Thyme Chicken
Just squeeze one lemon over the salted and peppered chicken in the ziplock bag. Then put several teaspoons of thyme leaves into the bag (either fresh or dried). Make sure to evenly distribute the thyme. Then put the chicken back in the refrigerator until it's time to grill. Be careful not to leave the chicken too long after you've put lemon juice on it - the acids in the lemon juice can start to precook the chicken! (A variation of this marinade would be to use rosemary in place of the thyme.)
Mexican Beer Chicken
Squeeze the juice of one lime over the salted and peppered chicken in a ziplock bag. Add several teaspoons of cilantro and and several teaspoons of taco or fajita seasoning to the bag and distribute evenly. Then add a few splashes of beer. Let the chicken sit for at least 30 minutes before grilling.
You could always use a premade seasoning, like Dales, or create a similar marinade by combining Worcestershire sauce and hot sauce.
Friday, August 13, 2010
*If you want to hear more from Kate, check out her fun blog, "Bookworm to Bombshell.*
You need two 9-inch graham cracker crusts(Keebler).
3 packages (8oz.) cream cheese
1 cup of sugar
1/2 tsp. vanilla
Whip cream cheese(softened), adding sugar. Beat until smooth. Add eggs one at a time while beating. Add vanilla. Pour into pie shells. Bake at 375 degrees for 20 minutes.
1 pint sour cream (16oz.)
3 tablespoons sugar
1/2 tsp. vanilla
Whip sour cream. Mix in sugar and vanilla. Pour over baked pies. Bake for 5 minutes at 500 degrees. Cool and enjoy! Refrigerate.
Monday, August 9, 2010
1/3 cup vegetable oil
1/4 cup fresh lime juice
2 tablespoons chili powder, or to taste
2 teaspoons ground cumin
1/2 teaspoon salt
2 cloves garlic, crushed
1 1/2 cups whole kernel corn
1 (15 ounce) can black beans, drained and rinsed
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup fresh cilantro leaves
1 cup chopped roma (plum) tomatoes
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally.
3. Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.
Tuesday, August 3, 2010
Cream Cheese Mints
1 (3 oz) package cream cheese, softened
1/4 cup vegetable shortening
1/2 teaspoon peppermint oil*
4 cups confectioners' sugar
1 -2 drops of food coloring (optional)
Line a baking sheet with parchment paper or wax paper. In a medium bowl, beat cream cheese, shortening, and peppermint oil with a mixer until smooth. Gradually add confectioners' sugar, beating until well combined. (Dough will be soft and elastic.) Add in food coloring, if desired. Roll dough into small balls, and place each ball on prepared baking sheet. Press fork into each ball to flatten. Cover baking sheet with plastic wrap, and chill mints overnight.
*I didn't have peppermint oil, so I used 1/4 teaspoon of peppermint extract instead.
Sunday, August 1, 2010
Wednesday, July 28, 2010
Honey Mustard Glazed Salmon Fillets
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon finely grated lemon zest
4 (5-ounce) salmon fillets
Salt and ground black pepper
In an oiled shallow baking dish, combine lemon juice, Dijon, honey, and lemon zest. Stir together. Season both sides of salmon fillets with salt and pepper and place in the baking dish. Flip salmon to coat in glaze.
Bake immediately or cover with plastic wrap and refrigerate for up to 3 hours. When ready to cook, preheat oven to 400 degrees F. Bake 10 minutes or until fish is fork-tender.
Friday, July 23, 2010
Turkey Meatloaf with Feta and Sundried Tomatoes
Vegetable cooking spray
1/2 cup plain bread crumbs
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped garlic and herb-marinated sun-dried tomatoes (usually in the produce department near the fresh tomatoes)
2 cloves garlic, minced, optional
2 eggs, at room temperature, lightly beaten
2 tablespoons whole milk
1/2 cup crumbled feta cheese
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pound ground turkey, preferably dark meat
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a 9 by 5-inch loaf pan with cooking spray.
In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.
*For a more traditional turkey meatloaf, Sally recommends this recipe from Ina Garten:
Tuesday, July 20, 2010
Pan-seared Sirloin Steak
2 tablespoons vegetable oil
2 boneless shell sirloin steaks (top butt) or whole flap meat steaks, each about 1 pound and 1 1/4 inches thick (I used one large boneless sirloin, and it worked perfectly.)
Table salt and ground black pepper
1. Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking. Meanwhile, season both sides of steaks with salt and pepper. Place steaks in skillet; cook without moving steaks until well browned, about 2 minutes. Using tongs, flip steaks; reduce heat to medium. Cook until well browned on second side and internal temperature registers 125 degrees (or medium rare). This should take about 6 minutes.
2. Transfer steaks to large plate and tent loosely with foil; let rest until internal temperature registers 130 degrees for medium-rare or 135 degrees for medium, 12 to 15 minutes. Meanwhile, prepare pan sauce.
3. Using a sharp knife, slice steak about 1/4 inch thick against grain on bias, arrange on platter or on individual plates, and spoon sauce over steak. Serve immediately.
Tomato Caper Pan Sauce
1 medium shallot, minced
1 teaspoon all-purpose flour
2 tablespoons dry white wine
1 cup low-sodium chicken broth
2 tablespoons capers, drained
1 medium tomato, seeded and cut into 1/4 inch dice
1/4 cup minced fresh parsley leaves
Table salt and ground black pepper
After transferring steaks to large plate, pour off all but 1 tablespoon of fat from now-empty skillet. Return skillet to low heat and add shallot; cook, stirring frequently, until beginning to brown, 2 to 3 minutes.
Sprinkle flour over shallot; cook, stirring constantly, until combined, about 1 minutes. Add wine and increase heat to medium-high; simmer rapidly, scraping up browned bits on pan bottom, until liquid is reduced to glaze, about 30 seconds; add broth and simmer until reduced to 2/3 cup, about 4 minutes.
Reduce heat to medium; add capers, tomatoes, and any meat juices, and cook until the flavors are blended, about 1 minute. Stir in parsley and season to taste with salt and pepper; spoon sauce over sliced steak.
(Recipe from America's Test Kitchen)
Friday, July 16, 2010
Saturday morning we went to Bottletree Bakery. Bottletree was my favorite place to go for breakfast all through college. I had really missed the onion parmesan bagel!
We went to Two Stick for lunch and had great sushi! Then we spent the afternoon shopping on the Square. For dinner we headed to Snackbar, one of John Currence's newer restaurants. Snackbar features French food and is especially known for its raw oysters and local foods. We had the oysters as an appetizer. I had to try the amazing French onion soup and had the steak sandwich with parmesan and parsley fries for my entree. Kent had the lobster cake sliders. I would certainly recommend trying Snackbar - everything I had was wonderful! We wanted to head back to the Square for the evening, so we stopped by Waltz for dessert and drinks.
On Sunday we visited First Presbyterian in Oxford where we had gone to church during college. We went to Old Venice for lunch and then went to the pool at our hotel for the afternoon. On Sunday night we decided to grab some dinner and go to Rowan Oak (Faulkner's home) to eat on the grounds. Then we went to the Grove and joined the crowd to watch the 4th of July fireworks!
Before leaving Oxford on Monday we went to another John Currence restaurant, Big Bad Breakfast. I had the oatmeal pancakes, and they were so great! I've got to try to find a good recipe for oatmeal pancakes. They taste similar to flour pancakes but have more flavor and a denser consistency. We had a wonderful weekend in Oxford! I can't wait to go back!
Monday, July 5, 2010
Open-faced Tian Sandwich
3 tablespoons extra-virgin olive oil
2 medium yellow onions, cut in half through the root and sliced into 1/8 inch-thick slices
2 teaspoons kosher salt
1/4 teaspoon freshly cracked black pepper
1-2 tablespoons water
2 tablespoons dry sherry
1 medium green bell pepper, chopped
1 zucchini, sliced into 1/8 inch-thick rounds
2 crookneck yellow squashes, sliced into 1/8 inch-thick rounds (don't use the skinny parts)
2 or 3 ripe Roma tomatoes, sliced into 1/8 inch-thick rounds
4 tablespoons of your favorite tapenade or pesto
1 garlic clove, peeled and finely chopped
2 teaspoons fresh thyme
4-6 slices of fresh sour dough bread
Freshly grated Parmesean
In a small skillet, combine 1 tablespoon of the olive oil, the onions, 1 teaspoon of the salt, and 1/8 teaspoon of the pepper. Saute over medium-high heat, stirring frequently for about 10 minutes. When the onions begin to turn color, add a splash or so of water to deglaze the bottom of the pan and prevent them from burning. Continue cooking over medium heat about 20 minutes more, until the oinons are very soft and evenly caramelized. Stir in the sherry, and remove from heat.
As the onions are cooking, heat a small skilled over medium high heat. Place the peppers, 1 tablespoon of the olive oil, and 1/2 teaspoon of the salt. Saute these ingredients for about 20 minutes, stirring constantly, until they are soft and tender.
Add the caramelized onions to the peppers, stir in 1/8 teaspoon of pepper, and remove from heat. Preheat the oven to 350 degrees.
Brush the bottom of a large baking dish (stoneware or glass will work best) with a little olive oil. Spread the tapenade or pesto evenly over the bread slices. Place them close together in the baking dish. Distribute the onion and pepper mixture over each slice.
At one end of the bread, place a round of yellow squash over the onion and pepper mixture. Then, place a tomato slice next to the squash, overlapping it about an inch. Follow the same procedure with a slice of the zucchini. Continue layering these ingredients until you reach the end of the bread slice - include as many vegetable pieces on each slice as possible!
Brush the vegetables with the remaining olive oil. Distribute the garlic, thyme leaves, and remaining salt over the vegetables. Cover the baking dish with foil and cook for one hour. Remove the foil and cook for 30 minutes more. The vegetables should be wrinkled and lightly browned - the salt pulls the liquid out of the vegetables so they will flatten out some on the bread. The longer you cook this dish, the better the flavors become! As soon as you take the dish out of the oven, sprinkle with Parmesan so that it melts. Serve warm. These sandwiches will easily reheat in the oven to make great leftovers!
Thursday, July 1, 2010
Kent's Famous Potato Salad
2-3 lbs. red potatoes
1 cup mayonnaise
1 tablespoon mustard
1 tablespoon milk
1 tablespoon white vinegar
1/3 cup green onion, chopped
1/4 teaspoon salt
1/8 teaspoon grated black pepper
1/8 teaspoon cayenne pepper
2/3 cup celery, chopped
1 tablespoon grated onion
1/2 pound bacon, chopped and cooked (if you chop it before you cook it, it will be crispier)
Cut the potatoes into 1/2 inch cubes. Put the potatoes in cold water in a stock pot. Heat the water until it boils. Continue to cook the potatoes until they are tender but not squishy. Then drain the potatoes. Let them stand until they cool.
Mix all of the other ingredients to make the dressing. Add the potatoes to the dressing and stir. Refrigerate the potato salad until serving.
Tuesday, June 29, 2010
Saturday, June 26, 2010
by: Tyler Florence
1 pint blueberries
1 pint strawberries, hulled and cut into thick slices
2 pint raspberries
1 lemon, juiced
1/4 cup sugar
1 1/2 teaspoons cornstarch
Lemon Cream -
1 pint whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1 (11-ounce) jar lemon curd
1 cup store bought pound cake, slices 1/2-inch thick
Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.
In a clean bowl, whip the cream with the powdered sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.
To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.
Wednesday, June 23, 2010
4 boneless (2-inch-thick) pork chops (about 2 pounds total)
3/4 teaspoon salt, plus more for seasoning meat
3/4 teaspoon freshly ground black pepper, plus more for seasoning meat
2 fennel bulbs with fronds, thinly sliced (about 8 ounces or 2 cups)
2 large shallots, thinly sliced
1/3 cup chopped fresh flat-leaf parsley, plus 1/3 cup
1/2 cup white wine
1 (28-ounce) can diced tomatoes, with their juices
1/2 lemon, zested
2 tablespoons capers
Add the fennel, shallots, and 1/3 cup parsley to the pan and cook over medium heat until beginning to brown, about 5 minutes. Add the wine. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the tomatoes and stir. Add the pork back into the pan, nestling the chops between the fennel and tomatoes so they are mostly submerged in the pan juices. Cook until the fennel is tender and the pork is done, about 12 to 15 minutes.
Place the pork on a serving dish. To finish the sauce, add the lemon zest, remaining 1/3 cup parsley, capers, and 3/4 teaspoon each salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately.
Sunday, June 20, 2010
Garlic and Herb Tomatoes
3 tablespoons good olive oil
2 teaspoons minced garlic (2 cloves)
2 pints cherry tomatoes or grape tomatoes
2 tablespoons chopped fresh basil, plus more for garnish
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
2 teaspoons chopped fresh thyme leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.
Tuesday, June 15, 2010
Twice Baked Potatoes
4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees F.
Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling.
Set the potatoes on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
Note 6/27 - I made this as a casserole last week. The flavors were great, but I had forgotten that the potatoes can be really difficult to mash. You may want to consider using a food processor if you want really smooth potatoes!