HOT ARTICHOKE DIP
2 (8 oz.) pkg. cream cheese – softened
1 cup Parmesan Cheese
1 cup maynonnaise (not salad dressing)
1 can artichoke hearts (NOT marinated) – chopped
2 TBS. juice from artichoke hearts
Dill and garlic – to taste
Combine ingredients. Bake at 350 uncovered until
Brown and bubbly. App. 30 – 45 minutes. Serve
Hot with tortilla chips, crackers or vegetables.
ENJOY!
Sunday, May 15, 2011
Saturday, April 9, 2011
April 11, 2011 Tacozagna!
Ingredients
- 3 tablespoons vegetable oil, divided
- 2 1/2 pounds ground turkey or ground sirloin
- 1 zucchini
- 2 carrots, peeled
- 1 onion, peeled
- 3 cloves garlic, peeled
- 3 tablespoons chili powder, 3 palm fulls
- 2 teaspoons ground cumin, 2/3 palm full
- 1 tablespoon coriander, a palm full
- Salt and freshly ground black pepper
- 1 cup beef stock
- 6 (8-inch) flour tortillas
- 3 cups shredded Chihuahua cheese or Monterey Jack
- 4 scallions, chopped
- 2 hearts romaine lettuce, chopped
- 3 plum tomatoes, seeded and chopped
Directions
Preheat oven to 400 degrees F.
Heat a large high sided skillet over medium-high heat with 2 tablespoons vegetable oil. Add the meat and brown, 5 minutes. While meat browns, grate the zucchini and carrots with a box grater. Add the vegetables to the meat and grate in the onion and garlic. Season the meat with chili, cumin, coriander, salt and pepper and cook 7 to 8 minutes more to soften vegetables. Stir in beef stock. Grease a 8 by 13-inch baking pan with vegetable oil. Layer in 3 overlapping flour tortillas and top with 1/3 meat, 1/3 cheese. Repeat the layers twice and bake 10 to 12 minutes to brown cheese. Top with scallions, lettuce and tomatoes, cut into squares and serve.
Heat a large high sided skillet over medium-high heat with 2 tablespoons vegetable oil. Add the meat and brown, 5 minutes. While meat browns, grate the zucchini and carrots with a box grater. Add the vegetables to the meat and grate in the onion and garlic. Season the meat with chili, cumin, coriander, salt and pepper and cook 7 to 8 minutes more to soften vegetables. Stir in beef stock. Grease a 8 by 13-inch baking pan with vegetable oil. Layer in 3 overlapping flour tortillas and top with 1/3 meat, 1/3 cheese. Repeat the layers twice and bake 10 to 12 minutes to brown cheese. Top with scallions, lettuce and tomatoes, cut into squares and serve.
April 10, 2011 Pasta Carbonara
Pasta Carbonara
Ingredients:
3 large eggs
2 ozs. Pecorino Romano cheese, grated (about 1 cup) (I've always used parmesan though)
2 Tbs. heavy cream
½ lb. thick-cut bacon, cut into ½ inch pieces (ok, the recipe technically calls for .5 lb, but we like it closer to .75 lb)
1 shallot, minced
1 garlic clove, minced
1 tsp. fresh coarse ground pepper
½ cup dry white wine
1 Tbs. salt
1 lb. spaghetti
2. Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes. Transfer to a small bowl with a slotted spoon. Pour off all but 2 Tbs. of the bacon fat. Add the shallot, if using, and sauté about 3 minutes, then add the garlic and pepper to the skillet and cook over medium heat until fragrant, about 30 seconds. Slowly whisk the garlic mixture into the egg mixture.
3. Add the wine to the skillet and simmer over medium heat, scraping the bottom of the pan to remove browned bits, until reduced by half, about 5 minutes. Slowly whisk the wine mixture into the egg mixture.
4. Meanwhile, add the salt and the pasta to the boiling water. Cook, stirring often, until the pasta is al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and return it to the pot. Immediately pour the egg mixture over the pasta and toss to combine with 1⁄2 cup of the reserved cooking water. Add the bacon and thin the sauce with the remaining cooking water as necessary. Garnish with the basil and serve immediately.
Notes: Curdled eggs will ruin your carbonara. To prevent this from happening, whisk constantly when adding the hot ingredients to the egg mixture. Pecorino Romano has a sharper flavor compared to Parmigiano Reggiano, but you can use it in a pinch. Pecorino also gives it a creamier texture.
Ingredients:
3 large eggs
2 ozs. Pecorino Romano cheese, grated (about 1 cup) (I've always used parmesan though)
2 Tbs. heavy cream
½ lb. thick-cut bacon, cut into ½ inch pieces (ok, the recipe technically calls for .5 lb, but we like it closer to .75 lb)
1 shallot, minced
1 garlic clove, minced
1 tsp. fresh coarse ground pepper
½ cup dry white wine
1 Tbs. salt
1 lb. spaghetti
Preparation:
1. Bring 4 quarts water to a boil in a large pot for the pasta. Whisk the eggs, Pecorino Romano, and cream together in a medium bowl; set aside.2. Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes. Transfer to a small bowl with a slotted spoon. Pour off all but 2 Tbs. of the bacon fat. Add the shallot, if using, and sauté about 3 minutes, then add the garlic and pepper to the skillet and cook over medium heat until fragrant, about 30 seconds. Slowly whisk the garlic mixture into the egg mixture.
3. Add the wine to the skillet and simmer over medium heat, scraping the bottom of the pan to remove browned bits, until reduced by half, about 5 minutes. Slowly whisk the wine mixture into the egg mixture.
4. Meanwhile, add the salt and the pasta to the boiling water. Cook, stirring often, until the pasta is al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and return it to the pot. Immediately pour the egg mixture over the pasta and toss to combine with 1⁄2 cup of the reserved cooking water. Add the bacon and thin the sauce with the remaining cooking water as necessary. Garnish with the basil and serve immediately.
Notes: Curdled eggs will ruin your carbonara. To prevent this from happening, whisk constantly when adding the hot ingredients to the egg mixture. Pecorino Romano has a sharper flavor compared to Parmigiano Reggiano, but you can use it in a pinch. Pecorino also gives it a creamier texture.
Friday, April 1, 2011
Lasagna
Ingredients (serves 12)
For Meat Sauce:
2 tbs. olive oil
1 med. yellow onion, diced
1 1/2 # Italian sausage
3 cloves minced garlic
1/4 cup heavy cream
2 24oz jars Barilla tomato and basil sauce
2 tbs. Italian seasoning
salt and pepper
For Bechamel sauce:
2 cups whole milk or 1/2 & 1/2 (heated, not boiled)
1/3 cup butter
1/4 cup flour
1/2 tsp. salt
For ricotta mixture:
2 eggs
1 15 oz container whole milk ricotta
1 1/2 cup grated Parmesan
1/2 tsp ground nutmeg
For assembly
1 tbs olive oil
1 package barilla no bake lasagna noodles
1/2 cup grated Parmesan cheese
16 oz grated mozzarella
1 1/2 cup fresh basil, coarsely chopped
Preparation
1. Make Bechamel sauce. In sauce pan, barely melt butter and remove from heat. Whisk in flour. Return to medium heat and gradually whisk in 1/2 and 1/2. Continue to cook at low boil, stirring frequently, for approx 3 minutes until sauce thickens. Add salt and set aside.
2. Make Meat sauce. Add t 2bs olive oil to large skillet or Dutch oven. Add onion and cook for about 2 to 3 minutes to soften but not brown. Add sausage and break up into small pieces. Cook till meat loses its pink color but not browned. Push meat to sides and add minced garlic to middle with a tad of olive oil. Cook till fragrant, approx. 1 minute. Stir all together. Add heavy cream, stir. Add tomato sauce, Italian seasoning, and salt and pepper. Bring to simmer for 5 or 10 minutes. Set aside.
3. Make Ricotta mixture. In large mixing bowl, whisk 2 eggs. Add ricotta cheese and blend together. Add Parmesan cheese and nutmeg and mix thoroughly. Set aside.
4. To assemble: Lightly oil a 9 x 13 x 3 inch non aluminum dish. Spread a thin layer of bechamel sauce topped with a thin layer of meat sauce on bottom. Place on top 4 sheets lasagna. Add 1/4 in. bechamel sauce, then 1 to 1 1/2 cups meat sauce, then 1 cup mozzarella, topped with 3/4 cup basil. Place on top of this 4 more sheets lasagna. Add 1/2 in ricotta mixture, then 1 cup meat sauce. Place on top of this 4 more sheets lasagna. Add 1/2 in ricotta mixture, then 1 cup meat sauce. Place on top of this 4 more sheets lasagna. Add remaining ricotta mixture and Bechamel sauce topped with 1 to 1/12 cups meat sauce. (Make sure you have at least 1 cup meat sauce remaining for last layer. Add remaining basil. Place on top of this last 4 sheets lasagna. Add remaining meat sauce, Parmesan cheese, remaining mozzarella.
5. Preheat oven to 375 deg. Spray a large piece of aluminum foil with olive oil and place oiled side down covering lasagna. Bake 50 to 60 minutes until bubbly. Uncover and continue to bake 8 or so more minutes until cheese is well melted (Let stand 15 minutes before serving). (I would have put a piece of aluminum foil under the pan to catch the part that boils over! Or even just a rimmed cookie sheet.)
For Meat Sauce:
2 tbs. olive oil
1 med. yellow onion, diced
1 1/2 # Italian sausage
3 cloves minced garlic
1/4 cup heavy cream
2 24oz jars Barilla tomato and basil sauce
2 tbs. Italian seasoning
salt and pepper
For Bechamel sauce:
2 cups whole milk or 1/2 & 1/2 (heated, not boiled)
1/3 cup butter
1/4 cup flour
1/2 tsp. salt
For ricotta mixture:
2 eggs
1 15 oz container whole milk ricotta
1 1/2 cup grated Parmesan
1/2 tsp ground nutmeg
For assembly
1 tbs olive oil
1 package barilla no bake lasagna noodles
1/2 cup grated Parmesan cheese
16 oz grated mozzarella
1 1/2 cup fresh basil, coarsely chopped
Preparation
1. Make Bechamel sauce. In sauce pan, barely melt butter and remove from heat. Whisk in flour. Return to medium heat and gradually whisk in 1/2 and 1/2. Continue to cook at low boil, stirring frequently, for approx 3 minutes until sauce thickens. Add salt and set aside.
2. Make Meat sauce. Add t 2bs olive oil to large skillet or Dutch oven. Add onion and cook for about 2 to 3 minutes to soften but not brown. Add sausage and break up into small pieces. Cook till meat loses its pink color but not browned. Push meat to sides and add minced garlic to middle with a tad of olive oil. Cook till fragrant, approx. 1 minute. Stir all together. Add heavy cream, stir. Add tomato sauce, Italian seasoning, and salt and pepper. Bring to simmer for 5 or 10 minutes. Set aside.
3. Make Ricotta mixture. In large mixing bowl, whisk 2 eggs. Add ricotta cheese and blend together. Add Parmesan cheese and nutmeg and mix thoroughly. Set aside.
4. To assemble: Lightly oil a 9 x 13 x 3 inch non aluminum dish. Spread a thin layer of bechamel sauce topped with a thin layer of meat sauce on bottom. Place on top 4 sheets lasagna. Add 1/4 in. bechamel sauce, then 1 to 1 1/2 cups meat sauce, then 1 cup mozzarella, topped with 3/4 cup basil. Place on top of this 4 more sheets lasagna. Add 1/2 in ricotta mixture, then 1 cup meat sauce. Place on top of this 4 more sheets lasagna. Add 1/2 in ricotta mixture, then 1 cup meat sauce. Place on top of this 4 more sheets lasagna. Add remaining ricotta mixture and Bechamel sauce topped with 1 to 1/12 cups meat sauce. (Make sure you have at least 1 cup meat sauce remaining for last layer. Add remaining basil. Place on top of this last 4 sheets lasagna. Add remaining meat sauce, Parmesan cheese, remaining mozzarella.
5. Preheat oven to 375 deg. Spray a large piece of aluminum foil with olive oil and place oiled side down covering lasagna. Bake 50 to 60 minutes until bubbly. Uncover and continue to bake 8 or so more minutes until cheese is well melted (Let stand 15 minutes before serving). (I would have put a piece of aluminum foil under the pan to catch the part that boils over! Or even just a rimmed cookie sheet.)
Monday, March 7, 2011
January 7, 2014 False Alarm Chili UPDATED
This recipe originated from an office chili throw down, but has since had modifications that you may recognize. Adding various toppings (cornbread, oyster crackers, jalapenos, sour cream/Greek yogurt, cheddar cheese, Fritos if you're into that) is a nice touch. Brownies are a good dessert to serve alongside this one. I think Merlot pairs well with this meal.
Ingredients
2 lbs high quality lean ground sirloin
1 lb pork sausage (alternatively, use three lbs lean ground sirloin if trying to keep it kosher)
1 white onion, chopped
1 red bell pepper, chopped
2 jars of Heinz chili sauce
False alarm chili seasoning (see related post); alternatively, "2 alarm chili seasoning" kit found at Walmart
3 cans diced tomatoes with peppers
2 cans chili beans (1 hot and 1 regular)
1 can kidney beans, drained and rinsed (depends on the crowd I'm making this for. Sometimes I omit this.)
2 tbs. olive oil
2 tbs. tomato paste
1 garlic clove, minced
Ingredients
2 lbs high quality lean ground sirloin
1 lb pork sausage (alternatively, use three lbs lean ground sirloin if trying to keep it kosher)
1 white onion, chopped
1 red bell pepper, chopped
2 jars of Heinz chili sauce
False alarm chili seasoning (see related post); alternatively, "2 alarm chili seasoning" kit found at Walmart
3 cans diced tomatoes with peppers
2 cans chili beans (1 hot and 1 regular)
1 can kidney beans, drained and rinsed (depends on the crowd I'm making this for. Sometimes I omit this.)
2 tbs. olive oil
2 tbs. tomato paste
1 garlic clove, minced
Heat oil in largest skillet you own until it's shimmering. Add minced garlic clove and chopped onion and fry until fragrant. Add ground sirloin (and opt. sausage). If your skillet is too crowded you will have to fry the meat in two batches so it doesn't steam. Add chopped red bell pepper to meat mixture. Fry until meat is cooked through and no longer pink.
Meanwhile, pour 3 cans of diced tomatoes and 2 cans of chili beans (and opt. kidney beans) into slow cooker. Add meat mixture to the crock pot. Add false alarm chili seasoning, 2 tbs. tomato paste and 2 jars of Heinz chili sauce. Cook on low for approx. 8 hours or high for 3 - 5 hours.
Meanwhile, pour 3 cans of diced tomatoes and 2 cans of chili beans (and opt. kidney beans) into slow cooker. Add meat mixture to the crock pot. Add false alarm chili seasoning, 2 tbs. tomato paste and 2 jars of Heinz chili sauce. Cook on low for approx. 8 hours or high for 3 - 5 hours.
The ingredients will be fully cooked when put in the crock pot, so the duration is to improve the flavor and texture.
Sunday, February 6, 2011
February 6, 2011 Baby Back Ribs with Spiced Apple Cider Mop
Pretty much the exact recipe from Weber's Big Book of Grilling
I want my baby back baby back baby back ribs (barbecue sauce). Plan on 1# of ribs per person. We trek to Kincaid's for ribs - no matter the time of year, they carry really high quality ones. We double this sauce so there is plenty. Please, please make sure you have an extra propane tank, it's just that sad when you run out of propane. I think roasted veggies, bread and brownies make a good meal, and a bottle or two of a big red works great.
For the mop:
2 cups apple cider
1/4 cup minced shallots
1 tbs minced jalapeno pepper, seeds removed
1/4 cup ketchup
2 tbs white wine vinegar
2 tbs tomato paste
1 tbs dark brown sugar
1/4 tsp kosher salt
1/3 tsp freshly ground pepper
2 to 3 slabs baby back pork ribs, approx 4 pounds
more salt and pepper for seasoning
To make the mop: in small saucepan combine cider, shallots and jalapeno. Bring to boil and cook over medium high heat until 1 cup of liquid remains, approx 15 - 20 min. Add remaining mop ingredients, bring to boil, and remove from heat.
Season ribs with salt and pepper, grill, rib side down, over indirect medium heat until meat is tender and pulled back from ends of bones, approx 2 hours. Baste ribs frequently with mop throughout grilling time, but stop basting during last 10 minutes. Remove from grill and allow to rest 5 to 10 minutes before slicing.
I want my baby back baby back baby back ribs (barbecue sauce). Plan on 1# of ribs per person. We trek to Kincaid's for ribs - no matter the time of year, they carry really high quality ones. We double this sauce so there is plenty. Please, please make sure you have an extra propane tank, it's just that sad when you run out of propane. I think roasted veggies, bread and brownies make a good meal, and a bottle or two of a big red works great.
For the mop:
2 cups apple cider
1/4 cup minced shallots
1 tbs minced jalapeno pepper, seeds removed
1/4 cup ketchup
2 tbs white wine vinegar
2 tbs tomato paste
1 tbs dark brown sugar
1/4 tsp kosher salt
1/3 tsp freshly ground pepper
2 to 3 slabs baby back pork ribs, approx 4 pounds
more salt and pepper for seasoning
To make the mop: in small saucepan combine cider, shallots and jalapeno. Bring to boil and cook over medium high heat until 1 cup of liquid remains, approx 15 - 20 min. Add remaining mop ingredients, bring to boil, and remove from heat.
Season ribs with salt and pepper, grill, rib side down, over indirect medium heat until meat is tender and pulled back from ends of bones, approx 2 hours. Baste ribs frequently with mop throughout grilling time, but stop basting during last 10 minutes. Remove from grill and allow to rest 5 to 10 minutes before slicing.
Wednesday, February 2, 2011
February 2, 2011 Chocolate Chip Cookies
Perfect Chocolate Chip Cookies
From Cook's Illustrated.
Makes 16 cookies
Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned (I suspect I've never gotten the butter browned fully.) Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. Hershey's chocolate chips work the best, I think.
| 1 3/4 | cups flour |
| 1/2 | teaspoon baking soda |
| 14 | tablespoons unsalted butter (1 3/4 sticks) |
| 1/2 | cup granulated sugar (3 1/2 ounces) |
| 3/4 | cups packed dark brown sugar (see note) |
| 1 | teaspoon salt |
| 2 | teaspoons vanilla extract |
| 1 | large egg |
| 1 | large egg yolk |
| 1 1/4 | cups semisweet chocolate chips or chunks (see note) |
| 3/4 | cup chopped pecans or walnuts, toasted (optional) |
Instructions
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 tablespoons Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet.
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, (I've baked them 6 minutes before rotating, and then another 6 minutes), rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.
Tuesday, February 1, 2011
February 1, 2011 Fried Rice
When you do the prep work ahead of time, this recipe has an incredible ROI. Some considerations for the next time I'd make this recipe: maybe more egg?, I'd use more soy sauce (we have the low-sodium version, and it really needs the oomph of the real deal), definitely need the ginger, it's a small ingredient that is noticeable.
Adapted from foodnetwork.com
Adapted from foodnetwork.com
Ingredients
- 8 shiitake mushrooms, quartered
- 3 tablespoons peanut oil
- 2 large eggs, lightly beaten with a pinch of salt (maybe more?)
- 4 scallions (white and green), thinly sliced (could do more, wouldn't do less)
- 1/4 cup minced carrot (I added more)
- 1 large clove garlic, minced
- Pinch red chile flakes (I skimped on this because I made it for Jack - would add more for adults)
- 1 teaspoon minced peeled fresh ginger
- 2 tablespoons soy sauce (more if using low sodium version)
- 1 teaspoon toasted sesame oil
- 3 cups cooked long-grain rice
- 1 cup cooked meat cut in 1/2-inch cubes, such as pork, ham, beef or chicken
- 1/2 cup frozen peas, defrosted in a strainer at room temperature
Directions
Make sure you do the prep work ahead of time - this recipe cooks fast!Heat 1 tablespoon of the peanut oil in a well-seasoned wok or large non-stick skillet over medium-high heat. Swirl to coat the pan. Pour in the eggs, swirl the pan so the egg forms a large thin pancake (Lift the edge of the egg to allow any uncooked egg to run to the center.) As soon as the egg has set, turn it out of the pan onto a cutting board. Cool, cut into 1 inch pieces.
Wipe out the pan with a paper towel (I didn't do this, but I'm fairly sure the rationale is so that any leftover oil doesn't burn) and heat the remaining peanut oil over high heat. Add the scallions and carrots and stir-fry for 1 1/2 minutes. Add the mushrooms, garlic, chile, and ginger, stir-fry for 1 minute more. Add the soy sauce, sesame oil and rice and stir-fry for 2 to 3 minutes. Add the meat, peas, and reserved egg, cook, stirring until heated through, about 2 to 3 minutes. Serve immediately.
Wipe out the pan with a paper towel (I didn't do this, but I'm fairly sure the rationale is so that any leftover oil doesn't burn) and heat the remaining peanut oil over high heat. Add the scallions and carrots and stir-fry for 1 1/2 minutes. Add the mushrooms, garlic, chile, and ginger, stir-fry for 1 minute more. Add the soy sauce, sesame oil and rice and stir-fry for 2 to 3 minutes. Add the meat, peas, and reserved egg, cook, stirring until heated through, about 2 to 3 minutes. Serve immediately.
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