Saturday, August 30, 2008
Alas, my Key Lime Cheesecake for tomorrow came out kinda blackish on top instead of the delightful browning I typically get. It otherwise looks nearly perfect and smells delicious.
Thursday, August 28, 2008
Saturday, August 23, 2008
You got it; a container of flour, on the floor. So, chicken marsala was clearly out.
I had everything for this meal, so decided to make it. However, my ham steaks were the mini presliced ones. I turned the broiler on high (because recipes just say to preheat broiler, never indicating if it's supposed to be lo or hi), and moved the rack up as indicated. Fearing the worst, I dropped the time a little. Not thinking, I moved the rack with the cookie sheet of ham steaks on it, lost my grip, and lost a ham steak to the linoleum monster.
First, my little ham steaks...shriveled. Then, it set off the smoke detector, which someone (who shall remain nameless) decided would best go IN the kitchen, setting off that oh so pleasant melody. As I was taking them out of the oven, the boiling water of my potatoes (which I had started before the flour incident), splashed me.
So, we're up to a no go chicken marsala, shriveled and crunchy ham steaks, a screeching smoke detector, and a lost ham steak. It was almost funny, things were so bad.
Usually, though, this is a delicious meal. It's a standby in our house, especially at this time of year when peaches/nectarines and plums are so delicious and cheap! I love that this is a recipe that is meant for NO MEASURING. I eyeball if I have enough plums to peaches... cut up the amount of red onion I'm feeling on that particular night, etc. The cookbook authors suggest that this is a versatile recipe and that lemon juice can be substituted for the lime, mint for the cilantro, and any seasonal fruit for the peaches and plums. These ingredients are the only ones I've tried, however.
This recipe is a Weight Watchers one too, with 4 points per serving. It's from their Make it in Minutes cookbook.
2 peaches, diced I used one, today
6 plums, diced Today I used two
1/4c finely chopped red onion
1/2 jalepeno pepper, seeded and finely chopped I just keep a jar of sliced ones in my fridge and use as many slices as I see fit--today, only one slice
2T fresh lime juice
2T chopped cilantro
1T Dijon mustard We were out; I used spicy brown, which is definitely not as good.
1T packed dark brown sugar
1-1lb ham steak
1. Preheat the broiler
2. Combine the peaches, plums, onion, jalepeno pepper, lime juice, and cilantro in a bowl.
3. Combine the mustard and sugar in a small bowl. Place the ham steak on the rack of a broiler pan and broil, 4 inches from the heat, 4 minutes. Turn the ham over and brush with the mustard mixture; broil 4 minutes longer. Cut the steak into 4 portions and top each with 1 cup of the fruit salsa.
I made them for some friends last night. They were very pleased upon seeing them--words like "creative," and "brilliant" were used.
Since I didn't have 5 things of cream cheese, I halved the recipe. It worked out pretty well. I used a 1" cookie scoop to get the cheesecake out of the pan, and then rolled them in my hands (they kinda looked funny if I didn't). I ended up with almost 30 pops, despite halving the recipe. Our friends commented that they could never imagine the pops being double the size--they would've been HUGE!
I struggled with the chocolate covering and the sprinkles, though. I felt that they just weren't pretty after the chocolate coating on some occasions, and I couldn't figure out an efficient way to put the sprinkles on. I tried just sprinkling them on, I tried putting the sprinkles in a cupcake cup... neither really worked and both wasted sprinkles and made a big mess.
But I will DEFINITELY be making these treats again!! Pictures coming soon!
Thursday, August 21, 2008
Anyway, I found this recipe here. It was a big big hit, and it was even decent microwaved as leftovers. It was so easy to make; the worst part was shredding the cheese and chopping the onions and tomatoes.
No pictures because I didn't want my guests wondering why the heck I was taking pictures of the food! LOL
TOMATO BASIL QUICHE
Hands-on time: 15 minutes
Total preparation time: 70 minutes
* 1 unbaked pastry shell
* 1 cup chopped onion
* 2 garlic cloves, chopped
* 1 teaspoon olive oil
* 8 ounces part-skim mozzarella, shredded
* 1 cup cherry tomatoes, halved
* 1/4 cup fresh basil, chopped
* 1 cup evaporated skim milk
* 1-1/2 teaspoons cornstarch
* 1/4 teaspoon fresh pepper
* 3 eggs
Place pastry in 10-inch deep-dish pie pan. Softly sauté onion and garlic in olive oil until golden. Spread onions and then cheese over pastry. Arrange tomatoes decoratively in a single layer over cheese. Arrange chopped basil atop tomatoes. (You can prepare ahead this far, making later preparations extra quick.)
In a blender, combine remaining ingredients and blend well. Carefully pour into pie shell without disturbing tomatoes. Bake 45 minutes at 350F or until knife inserted in middle can be removed clean. Remove from oven and let stand 10 minutes before serving.
NUTRITION ESTIMATE Per Serving: 214Cal (46% Fat); 8g Protein; 11g Tot Fat; 3g Sat Fat; 21g Carb; 2g Fiber; 301mg Sodium; 75mg Cholesterol; Weight Watchers 5 points
Sunday, August 17, 2008
Andrew's post--Here's a chance for a little interactivity for all the bloggers out there. Below is a list of 100 things that I think every good omnivore should have tried at least once in their life. The list includes fine food, strange food, everyday food and even some pretty bad food - but a good omnivore should really try it all. Don't worry if you haven't, mind you; neither have I, though I'll be sure to work on it. Don't worry if you don't recognise everything in the hundred, either; Wikipedia has the answers.
Here's what I want you to do:
1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you've eaten—
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment here at www.verygoodtaste.co.uk%20 linking to your results.
The Omnivore's Hundred:
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
6. Black pudding
7. Cheese fondue
10. Baba ghanoush
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl (um... I've had it, just never in a bread bowl... does that count for something?)
33. Salted lassi
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
41. Curried goat
42. Whole insects
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
47. Chicken tikka masala
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
55. McDonald’s Big Mac Meal
57. Dirty gin martini
58. Beer above 8% ABV
60. Carob chips
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
69. Fried plantain
70. Chitterlings, or andouillette
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
77. Hostess Fruit Pie
79. Lapsang souchong
81. Tom yum
82. Eggs Benedict
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
90. Criollo chocolate
92. Soft shell crab
93. Rose harissa
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
99. Jamaican Blue Mountain coffee
Wednesday, August 13, 2008
I got this from allrecipes
- 4 skinless, boneless chicken breast halves
- 1 onion, chopped
- 1/2 pint sour cream
- 1 cup shredded Cheddar cheese
- 1 tablespoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt (optional)
- 1 (15 ounce) can tomato sauce
- 1/2 cup water
- 1 tablespoon chili powder
- 1/3 cup chopped green bell pepper
- 1 clove garlic, minced
- 8 (10 inch) flour tortillas
- 1 (12 ounce) jar taco sauce
- 3/4 cup shredded Cheddar cheese
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
- Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
This was not bad, but I have to admit I was really disappointed. I guess I was expecting something more like what I would get at a Mexican restaurant--even one of the Mexican chains, and this just wasn't even close.
It wasn't BAD per se, it just wasn't what I was expecting. I'm going to keep looking for a chicken enchilada recipe, I guess.
If I were making this again, I would probably cut the chicken into strips for easier rolling of the tortilla.
Last night, I planned to make chicken enchiladas. Then I realized that the recipe would take an hour and a half, and I needed to have started it a long time ago. So I bumped up the penne with vodka sauce I planned to make on Friday and moved it to Tuesday. But I also had some cubed chicken from when I made The Boy chicken nuggets and decided to look for a recipe that added chicken into penne with vodka sauce.
I found this here.
Overall it was pretty good. I can't quite give it a very good because I made a user error--I didn't think there was enough tomato in the pan, so added another tablespoon of tomato paste. That caused the meal to come out orangey and not creamy enough.
User error and all, though, this was pretty good and SO MUCH EASIER than my typical penne with vodka recipe. I'll definitely be making this one again (correctly) on a workday!
Penne with Chicken and Vodka Sauce
derived from The Silver Spoon
2 boneless, skinless chicken breast cut into bite sized chunks
2 tablespoons butter
1/2 box of penne, cooked al dente
2 tablespoons tomato paste
2 cloves minced garlic
red pepper flakes to taste
salt and pepper
1/4 cup vodka
5 tablespoons heavy cream
1. Melt butter in pan and brown chicken over medium heat. Add tomato paste, garlic, red pepper flakes and salt and pepper and cook for about 3 minutes. Add vodka and heavy cream and cook until you can no longer smell the vodka.
2. Taste to adjust seasoning. Add cooked pasta and allow the dish to heat through.
Monday, August 11, 2008
I usually only use half the dough, but this time I figured I'd use the whole thing because it usually tears on me.
SUCH A GOOD DECISION. It was the perfect size to fill my pan and the crust was just perfect. It looked and tasted like a DiGiornio... certainly not as good as a takeout, but cheaper than a frozen.
I just raided my fridge for some veggies and toppings and used yellow peppers, canned mushrooms, and a tomato. YUM!!
Saturday, August 9, 2008
Pictures coming soon.
I ended up using the yellow tomatoes I had leftover, so this looked kinda strange. But it tasted super good! All my favorite things combine into "Caprese Salad," so I knew this would be a big hit. I used to make Rachael Ray's Chicken Caprese Salad (I thought for SURE I could find this on the internet, but it's not popping up), but this is much better.
I pan fried my breasts (heheh) in olive oil, after pounding them a little thinner.
Next time, I would probably not mix the olive oil with the balsamic for brushing, especially since I already had olive oil in the pan.
Definitely a keeper in this house!
Friday, August 8, 2008
The idea of this meal sounded perfect. Pasta? Check. Tomatoes? Check. Basil? Check. BAJ's request for shrimp one night? Check.
And the meal itself was...fine. I felt like there was a lot too much sauce for the half pound of fettucine I used, which is unusual, but I just wasn't bowled over in love with this one.
I did like that this recipe was EEEEASY.
Thursday, August 7, 2008
- 3 eggplant, peeled and thinly sliced
- 2 eggs, beaten
- 4 cups Italian seasoned bread crumbs
- 6 cups spaghetti sauce, divided
- 1 (16 ounce) package mozzarella cheese, shredded and divided
- 1/2 cup grated Parmesan cheese, divided
- 1/2 teaspoon dried basil
- Preheat oven to 350 degrees F (175 degrees C).
- Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
- In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
- Bake in preheated oven for 35 minutes, or until golden brown.
Somewhere along the way, I turned the temp of the oven down to 350, but I'm not sure when. I just kept an eye on it until the cheese on top was melty and the sauce was bubbling.
This was definitely the best I've made this dish. The eggplant came out nice and soft and it was even good as leftovers (of which I am not a fan). I ended up using an entire jar of spaghetti sauce because I wanted to make sure everything was covered and got nice and soft.
This went really well with some Texas Toast!
- 3 skinless, boneless chicken breasts
- 1 cup Italian seasoned bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 tablespoon dried basil
- 1/2 cup butter, melted
- Preheat oven to 400 degrees F (200 degrees C).
- Cut chicken breasts into 1 1/2 inch size pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter/margarine in a bowl or dish for dipping.
- Dip chicken pieces into the melted butter/margarine first, then coat with the breadcrumb mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.
I think my oven was set at 450 for another thing I was making, so I only baked for 10-15 minutes.
These were really good! Both BAJ and I tried one and they were tasty... maybe I'll make these for all of us on night. Oh, and The Boy liked them too!!
Tuesday, August 5, 2008
I have to admit that I didn't love it. I liked it, but just can't go on raving about it. BAJ agreed, thinking that either I don't know how to properly make it (certainly a possibility), risotto just isn't his thing, or the risottos I've made just haven't been his thing. I don't know what it is, either, but any of those are real possibilities. I don't think I've ever had risotto made by someone else, so can't be sure if I like risotto or not.
Perhaps the problem is the addition of white wine instead of sherry.
This certainly SMELLED good as it cooked, and it was surprisingly easy to make (one hears such horrors about making risotto, but it really wasn't bad at all). But I have to admit to being disappointed (especially since Lauren loves hers so much!)
- 3 cups of any combo of beef broth and water (I used a can of broth (1-3/4c and the rest water)
- 1 cup arborio rice
- 2 1/2 tablespoons butter
- 2-3 tablespoons olive oil
- Half of a large onion, thinly sliced
- Fresh thyme I used dried
- 2 tablespoons sherry, to taste I used white wine because I needed to use it up or throw it out...
- Sea salt and fresh ground pepper
- Provolone or cheese of your choice, optional
In a medium saucepan, bring broth and water to a boil. Simmer on a low-medium heat.
Heat butter and olive oil in a large pot on medium heat. Add onion and cook 3-4 minutes until tender.
Add rice, stir, and cook 1-2 minutes. Add about 1/2 cup broth mixture. Cook on a low-medium heat. When almost all the liquid is absorbed, add the next 1/2 cup. Continue adding broth, 1/2 cup at a time.Before adding the last 1/2 cup broth, stir in thyme and sherry. Cook with remaining broth until rice is done. Season with salt and pepper.
Stir in cheese, if using.Makes about 4 small portions.
I got this one from Lauren's blog.
I also got the side dish from her (French Onion Risotto).
This was super duper easy to make... I used regular soup mix... I figured that I had it and wouldn't go buying specific French onion mix--gotta be the same, right?
I only used 2 breasts so I only used 1/2 an onion and ended up baking for about 20 minutes or so. The chicken came out so moist and tender... YUM! I just wasn't super excited about the sauce. It was good, but in small doses for me. I thought it was way too salty, and I don't love me some salt. BAJ, on the other hand, really enjoyed it.
- 4-6 boneless skinless chicken breasts or thighs
- 2 Tbs plain flour
- Packet of french onion soup
- 1 large onion
- 1 Cup water
- 2 Tbs sour cream or plain low-fat yoghurt
1. Preheat oven to 375 degrees F (180 degrees C)
2. Put the soup mix and flour into a ziplock bag, add the chicken breasts and shake it to coat them. Save the excess flour mix.
3. Heat some oil in a pan, or spray it with non stick cooking spray - and add the chicken and cook until browned all over. Turn them often, but carefully cause it will take off the coating if you aren't!
4. Take the chicken out, and put it in a casserole dish.
5. Add onions to the pan. Stir constantly over heat until onions ar soft.
6. Blend the saved flour mixture into a cup of water, and add it, to the pan with the onions and bacon. Cook for a couple of minutes, then pour over the chicken in the casserole dish.
7. Cover, then cook for about 35 minutes, or until chicken is tender. Remove chicken, and stir in sour cream/yoghurt, then replace chicken in the gravy. Serve!!
So I found a recipe on allrecipes, which I can't seem to locate there now. So I'll have to type it out here at some point, just not right now.
I found yellow tomatoes at the farmer's market and couldn't resist them, so I used one yellow and one red for this. It turned out pretty good for both kinds!
I served it with Parmesan pasta of one kind or another by Rice a Roni or the like, since I had no potatoes for the traditional mashed potatoes side dish. It turned out to have the perfect creaminess to accompany the tomatoes.
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- Convection is HARD
- Chicken Marsala
- Ham Steak with Fruit Salsa
- Cheesecake Pops
- Tomato Basil Quiche
- Making the rounds
- Chicken Enchiladas
- Penne with Vodka and Chicken
- Whole wheat pizza, AGAIN.
- Bruschetta Chicken
- Spicy Pasta with Shrimp,Tomatoes, and Basil
- Eggplant Parm
- Chicken Nuggets
- French Onion Risotto
- French Onion Chicken Casserole
- "Fried" Tomatoes
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