Friday, June 25, 2010
Wednesday, June 23, 2010
I love fajita's.
It is a regular go to when we have left over meat.
Steak, chicken, roast, pork... we've used it all, and it is always delicious!
2 Tbsp. olive oil
1 lb. cooked steak meat (or other leftover meat), sliced thin
1 green bell pepper, sliced thin and cut in half
1 red/orange/yellow bell pepper, sliced thin and cut in half
1 small yellow or red onion, sliced thin
1 pkg. fajita seasoning mix (or you can make your own using the recipe below).
1-2 Tbsp. water
Heat oil over medium heat.
Add onions and cook for 2 minutes.
Add peppers and meat, cooking until peppers are crisp and meat is heated through.
Sprinkle with seasoning mix.
Add water and stir to combine.
Cook a few more minutes until sauce thickens.
Serve with tortillas, sour cream, guacamole, salsa, etc.
Fajita Seasoning Mix
1/4 tsp. garlic powder
1/2 tsp. onion powder
1/4-1/2 tsp. cayenne pepper
1/4 tsp. cumin
1 tsp. paprika
1 tsp. salt
2 tsp. hili powder
1 tsp. sugar
1 chicken or beef bouillon cube, crushed
Mix all ingredients.
Store in an airtight container until needed.
2 Tbsp. = 1 regular seasoning packet
Monday, June 21, 2010
Friday, June 18, 2010
Did I mention that I love asparagus?
By far one of my favorite vegetables.
Another favorite is onions, so I knew I had to try this.
Roasted Asparagus Bundles
Recipe from Robin Miller
1 bunch asparagus
4 green onions
salt and pepper
Preheat oven to 400 degrees.
Line a baking sheet with tin foil and layer asparagus over onions.
Drizzle evenly with olive oil.
Season with salt and pepper.
Bake for 20 minutes.
Divide asparagus into 4 bundles.
Tie each bundle in a knot with a green onion.
Wednesday, June 16, 2010
This is more of an idea than an actual recipe.
I saw someone eating one of these at Chadders, and thought it was a cool idea.
We tried it at home and it was delicious.
Perfect for nights when you don't have hamburger buns!
Beef and Leaf
4 hamburger patties
toppings of choice: tomato, lettuce, pickle, bacon, cheese, etc.
8 green leaf lettuce leaves
Cook patties and pile with toppings.
Wrap in 2 lettuce leafs and enjoy!
Monday, June 14, 2010
This is a great focaccia bread for sandwiches, as a side to soups and salads, or just eaten plain. Super delicious!
Italian Herbed Oatmeal Focaccia Bread
2 Tbsp. cornmeal
1 1/2 - 2 1/4 c. flour
1 c. Oats
2 Tbsp. Italian seasoning, divided
1 pkg. (2 1/4 tsp.) quick-rising yeast
2 tsp. sugar
1 1/2 tsp. garlic salt, divided
1 c. water
1/4 c. + 2 Tbsp. olive oil, divided
1/4 c. shredded Parmesan cheese
4-6 sun-dried tomatoes, chopped (optional)
Lightly spray a 9x13" baking dish, and coat with cornmeal.
In a large bowl combine 1 c. flour, oats, 1 Tbsp. Italian seasoning, yeast, sugar and 1 tsp. garlic salt; mix well.
In a small saucepan, heat water and 1/4 c. olive oil to 120-130 degrees.
Add to flour mixture; mix well.
Gradually stir in enough remaining flour to make a soft dough.
Turn dough out onto lightly floured surface and knead for 8-10 minutes or until smooth and elastic (I used a kneading blade and did it in my mixer).
Cover; let rest for 10 minutes.
Pat dough into pan, pressing dough out to edges.
Using fingertips, poke indentations in surface of dough.
Brush dough with remaining oil.
Sprinkle with 1 Tbsp. Italian seasoning and 1/2 tsp. garlic salt.
Arrange dried tomatoes across top, and sprinkle with cheese.
Cover; let rise in warm place 30 minutes or until doubled in size.
Bake at 400 degrees for 25-30 minutes or until golden brown.
Cut into strips or squares.
Yields 12 servings.
Friday, June 11, 2010
This was such a wonderful recipe.
It smells good, looks good, and tastes even better!
Definitely going to be using this over and over again!
Asian BBQ Chicken
Recipe from Bishop's Kitchen
1/4 c. packed brown sugar
1/4 c. soy sauce
1 Tbsp. fresh lime juice
1/2 tsp. crushed red pepper
1/4 tsp. curry powder (I used Cajun seasoning)
3 garlic cloves, minced
4 chicken breasts (or chicken of choice)
Put ingredients into quart or gallon ziplock bag.
Marinate in fridge for 4 hours, turning occasionally.
Put chicken on grill.
Put remaining marinade in a saucepan and bring to a boil.
Boil for 1 minute.
Baste chicken with marinade while cooking.
Wednesday, June 9, 2010
This was originally an Asian Green Bean Salad,
but I didn't have any at the time, so I used carrots and red peppers.
I got this recipe from my cousin, and she used sugar snap peas and broccoli,
so I decided to just call it a vegetable salad.
** As a side note, this salad works perfectly as a main or side dish. It is also great hot or cold.
Asian Vegetable Salad
Recipe modified from Bishop's Kitchen
1 c. diagonally sliced celery
1/2 red bell pepper, thinly sliced
1-2 c. vegetable of choice (I used carrots)
1/4 c. green onions
1/3 c. chopped fresh cilantro
2 Tbsp. rice wine vinegar
2 Tbsp. soy sauce
1 Tbsp. dark sesame oil
1 tsp. grated peeled fresh ginger
1/4 tsp. sugar
pinch fresh ground black pepper
1-2 garlic cloves, minced
1 red jalapeno pepper (I used green), seeded and finely chopped
To prepare salad, break linguine in half.
Cook pasta according to package directions.
Drain and rinse with cold water.
Drain again, and place in a large serving bowl.
Stir in celery, bell pepper, veggies of choice, onions and cilantro.
In a separate bowl, combine dressing ingredients.
Stir with a whisk until blended.
Add all of dressing to salad.
Cover and chill.
Monday, June 7, 2010
This is a great 'cold' cake for those hot summer nights.Eclair Cake
Recipe from Sandy Bishop
1 c. water
1 stick butter
1 c. flour
1/4 tsp. salt
Boil water and butter. Add salt and flour.
Stir until dough leaves the sides of the pan.
Add eggs, 1 at a time, stirring after each one.
Spread onto greased jelly roll pan or large cookie sheet.
Bake at 400 for 25-30 minutes, checking periodically to break bubbles with a fork.
Remove from oven and cool.
2 small pkgs. (or 1 large) instant vanilla pudding
1 pkg. cream cheese, softened
2 c. cold milk
12 oz. cool whip
Mix cream cheese, vanilla pudding and milk for 15 minutes, until smooth, alternating pudding and milk slowly.
Put pudding mixture on crust, and let set for 10 minutes in fridge.
Spread cool whip on top of pudding.
Drizzle with Icing.
1/4 c. milk chocolate chips
1/2 Tbsp. butter
1/2 c. powdered sugar
1 Tbsp. + milk
Melt chips and butter.
Add sugar and milk, till drizzling consistency.
Store leftovers in fridge.
** This is also delicious with fresh fruit on top instead of the chocolate icing.
Friday, June 4, 2010
This is such a perfect summer-time dish.
It has a delicate, light sauce, but is still very satisfying.
I always mix and match whatever vegetables I have on hand - this particular picture shows asparagus.Bow-ties with Chicken, Bacon and Vegetables
Recipe modified from Giada de Laurentiis
3/4 lb. bow-tie pasta
6 slices bacon, diced
2 c. cooked chicken, cubed
1 c. chicken broth
2 c. fresh vegetables of choice
2 Tbsp. chopped fresh parsley (optional)
Cook pasta 2-3 minutes below regular cooking time.
Drain and rinse.
Pour into large serving bowl and set aside.
Meanwhile, crisp up diced bacon in a skillet over medium heat.
Drain on paper towels.
Remove excess bacon fat, and add chicken and vegetables to skillet.
Stir in broth, and bring to a simmer.
Remove from heat and stir in parsley.
Pour mixture over bow-ties and stir to combine.
Season to taste with salt and pepper.
Serve with bacon crisps on top.
Wednesday, June 2, 2010
My sister in law shared this recipe with me (Thank you Charisse!)
She got it from a 'cooking with grains' class.
IT IS SO GOOD!
The best quinoa recipe I've EVER had!1 c. quinoa
1 c. corn
1 avocado, chopped
cilantro and lime wedges for garnish
Place salsa, sour cream, cilantro, olive oil, lime juice and lime zest in a blender.
Put in fridge to chill.
Toss cooled quinoa with chicken, beans, pepper, corn, avocado and tomato.