New Cakes!
We had a training for new tutors so I mad a Green Eggs and Ham cake for the last day of training. It was fun! :)
Staff Christmas Party! Individual chocolate cakes with meringue frosting and holly decorations.
One of the Inn Towne guys had a birthday and guess what he loves? I made a chess cake for him.
Another Inn Towne birthday. One of the guys didn't understand why I was delivering a pizza...
Beef Tenderloin with Mushrooms
Beef Tenderloin with Mushrooms
Total Time: 20 minutes
4 beef tenderloin steaks
1 Tbsp Dijon mustard
2 Tbsp olive oil
8 oz sliced mushrooms
1/3 c dry red wine or sherry
1 Tbsp Worcestershire sauce
2 tsp snipped fresh thyme
1. Trim fat from steaks. Spread mustard evenly over both sides of steaks. In a large skillet heat 1 Tbsp of oil over medium high heat. Add steaks; reduce heat to medium. Cook to desired doneness; turn once. Allow 7-9 minutes for medium rare to medium. Transfer steaks to serving platter; keep warm.
2. Add remaining 1 Tbsp oil to drippings in skillet. Add mushrooms; cook and stir for 4 minutes. Stir in wine, Worcestershire sauce, and thyme. Simmer, uncovered, for 3 minutes. Spoon sauce over steaks to serve.
From Better Homes and Gardens New Cookbook
Ken's Rating: *****
Chalsea's Rating: ***1/2
This was good, but there's another steak and mushroom recipe on this blog that I liked a lot better. Served with mashed potatoes and garlic broccoli and carrots.
Chicken Cordon Bleu
Chicken Cordon Bleu
Total Time: 1 hour
8 boneless skinless chicken breast halves
8 thin slices deli ham
8 slices swiss cheese
2 eggs
1 c milk
2 c crushed cornflakes
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1. Flatten chicken into 1/4 inch thickness. Top each with a slice of ham and cheese. Roll up and tuck ends secure with toothpick.
2. In a small bowl, whisk eggs and milk. In another bowl, combine cornflakes and seasonings. Dip chicken into egg mixture, and roll in crumbs.
3. Place on a greased baking sheet. Bake at 350 for 40-45 minutes or until the chicken juices run clear. Discard toothpicks before serving.
Yield: 8 servings
From Taste of Home 2009 Annual Recipes
Ken's Rating: *****
Chalsea's Rating: *****
Not as hard as I thought it would be. And yummy! Served this with mashed potatoes and steamed green beans.
Recipes missing pictures. :)
Chili con Queso (BIG HIT!!)
1/2 c finely chopped onion
1 Tbsp butter
1 1/3 c chopped, seeded tomato
1 4-oz can diced green chile peppers
8 oz Velveeta, cut into cubes
2 oz pepperjack cheese, shredded
1 tsp cornstarch
1. In a medium saucepan cook onion in better until tender. Stir in tomato and undrained chile peppers. Heat to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
2. Toss cheeses with cornstarch. Gradually add cheese mixture to saucepan, stirring until cheese melts. Heat through. Serve with chips.
From Better Homes and Gardens New Cookbook
Ken's rating: *****
Chalsea's Rating: *****
This has been a hit everywhere I've taken it. I've given the recipe out many times. You can serve it with tortilla chips, but I usually serve it with soft pretzel bites.
Swedish Meatballs
Total time: 50 minutes
1 egg, beaten
1/4 c milk
3/4 c bread crumbs
1/2 c finely chopped onion
1/4 c snipped fresh parsley
1/4 tsp pepper
1/8 tsp nutmeg or allspice
8 oz ground beef
8 oz ground pork
1 Tbsp butter
2 Tbsp flour
2 tsp beef bouillon granules
1/8 tsp pepper
2 c milk
3 c hot cooked noodles
1. In a large bowl, combine egg and the 1/4 c milk. Stir in bread crumbs, onion, the 1/4 c parsley, the 1/4 tsp pepper and allspice. Add meats. Mix well. Shape into 30 meatballs.
2. In a large skillet cook half the meatballs at a time in hot butter over medium heat about 10 minutes or until done, turning to brown evenly. Remove meatballs from skillet, reserving drippings; drain meatballs on paper towels. Measure 2 Tbsp drippings; if necessary, add cooking oil to make 2 Tbsp.
3. Stir flour, bouillon granules, and the 1/8 tsp pepper into drippings. Stir in the 2 c milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Return meatballs to skillet. Heat through. Serve over noodles.
From Better Homes and Gardens New Cookbook
Ken's Rating: *****
Chalsea's Rating: *****
Instead of egg noodles, because I think they're disgusting, I served this over mashed potatoes. Delish.
Thai Chicken Stir-Fry
Total Time: 35 minutes
1 # chicken breast
1/4 c rice wine
3 Tbsp soy sauce
2 Tbsp water
1 Tbsp fish sauce (optional)
1 1/2 tsp cornstarch
1/2 tsp crushed red pepper
1 Tbsp oil
1 tsp grated fresh ginger
2 cloves garlic, minced
1 1/2 c bias sliced carrots
2 c fresh pea pods, tips and strings removed
4 green onions, bias sliced into 1-inch pieces
1/3 c dry roasted peanuts
2 c cooked rice
1. Cut chicken into 1 inch pieces; set aside. For sauce, stir together rice wine, soy sauce, water, fish sauce, cornstarch, and crushed red pepper. Set aside.
2. Pour oil into a wok or large skillet. Heat over medium high heat. Add ginger and garlic; cook and stir for 15 seconds. Add carrot; cook and stir for 2 minutes. Add pea pods and green onion; cook and stir about 2 minutes more or until veggies are crisp tender. Remove veggies from wok.
3. Add half the chicken to the hot wok. Cook and stir for 3-4 minutes or until chicken is no longer pink. Remove from wok. Repeat with remaining chicken. Return all chicken to wok. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Push chicken into center of wok. Return veggies to wok. Stir in 1/3 c peanuts. Cook and stir for 1-2 min more or until heated through. Serve with rice.
From Better Homes and Gardens New Cookbook
Ken's Rating: *****
Chalsea's Rating: *****
Greek Quinoa and Avocados
Greek Quinoa and Avocados
Prep Time: 15 minutes
Cook Time: 15 minutes
1/2 c uncooked quinoa, rinsed and drained (I subbed couscous)
1 c water
2 roma tomatoes, seeded and finely chopped
1/2 c shredded fresh spinach
1/3 c finely chopped red onion
2 Tbsp lemon juice
2 Tbsp olive oil
1/2 tsp salt
Spinach leaves
2 ripe avocados, halved, seeded, peeled, and sliced
1/3 c crumbled feta cheese
1. In a saucepan combine quinoa and water. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed. (I used a box of couscous and prepared according to box directions)
2. Place quinoa in a medium bowl. Add tomato, shredded spinach, and onion; stir to combine. In a small bowl whisk together lemon juice, oil, and salt. Add to quinoa mixture; toss to coat.
3. Place spinach leaves on four salad plates. Arrange avocado slices on spinach leaves. Spoon quinoa mixture over avocado slices. Sprinkle with some of the feta cheese.
From Better Homes and Gardens New Cookbook
Ken's Rating: ****
Chalsea's Rating: *****!
I really loooved this salad. Absolutely delicious. On the quinoa, I found some in our grocery store, but it was about 9 dollars for 2 cups...no way. So I subbed couscous and it was perfect.
Tilapia with Pomegranate Mango Salsa
Tilapia with Pomegranate Mango Salsa
4 (6 oz) tilapia fillets
1/4 c fresh lime juice
3 cloves garlic, chopped
ground black pepper, to taste
1/2 c pomegranate seeds
1 c diced fresh mango
1/2 c chopped fresh cilantro
1/2 diced red onion
2 Tbsp lime juice or pomegranate juice
1 to 2 tsp hot sauce, or to taste
1. Preheat oven to 350. Arrange fillets in medium glass baking dish. Rub fillets with lime juice, garlic, and black pepper to taste.
2. Bake 10 to 12 minutes or until fish flakes easily with a fork.
3. Meanwhile, for salsa, in medium bowl combine pomegranate seeds, mango, cilantro, onion, lime juice and hot sauce; mix well.
4. Spoon salsa evenly over baked fillets and serve.
From Grocery Store Recipe Rack
Ken's Rating: ****
Chalsea's Rating: ****
This was good, but there's another tilapia and salsa recipe on this blog that we both liked better. We're probably also biased because we both got the stomach flu (NOT food poisoning!!) the next day...ick.
Apple Blue Cheese Salad
Apple Blue Cheese Salad
Vinagrette:
3/4 c olive oil
1/3 c apple cider vinegar
3 Tbsp sugar
1 clove garlic, pressed
1/2 tsp salt
1/8 tsp black pepper
Salad:
8 c baby lettuce blend
4 diced apples (cored, but unpeeled)
4 oz blue cheese, crumbled
1 c walnuts or pecans, toasted
1/2 c dried cranberries, optional
1. Prepare vinaigrette by blending all ingredients thoroughly. Set aside.
2. Just before serving, layer in a large platter: lettuce, apples, blue cheese, toasted pecans, and c cranberries.
3. Drizzle vinaigrette over salad and serve.
Swiss Tuna Melts and Split Pea Soup
Total Time: 20 minutes
1 can water-packed tuna, drained and flaked
3/4 c shredded swiss cheese
1/2 c sour cream
1/2 c mayonnaise
1/4 c chopped onion
1/4 c chopped celery
Pepper to taste
8 slices bread (I used sourdough)
2-3 Tbsp butter, softened
1. In a bowl, combine the first seven ingredients. Spread over 4 slices of bread, about 1/2 c on each; top with remaining bread. Butter outsides of sandwiches.
2. On a griddle or in a large skillet over medium heat, grill sandwiches for 4-5 minutes on each side or until lightly toasted.
Yield: 4 servings.
From Taste of Home Annual Recipes 2007
Ken's Rating: ***
Chalsea's Rating: **
This was ok. If you skip the Sour Cream it would be way better.
Split Pea Soup (slow cooker)
2 3/4 c water
1 1/2 c dry split peas, rinsed and drained
1 14-oz can reduced sodium chicken broth
1 1/2 # smoked pork hocks or meaty ham bone
1/4 tsp dried marjoram, crushed
Black pepper
1/2 c chopped carrot
1/2 c chopped celery
1/2 c chopped onion
1. In a slow cooker, combine split peas, pork hocks, marjoram, pepper, bay leaf, carrot, celery, and onion. Pour water and chicken broth over all. Cover and cook on low-heat for 8-10 hours or on high heat for 4-5 hours. Discard bay leaf. Remove pork hocks. Cut meat off bones; coarsely chop. Stir meat into soup.
Yield: 4 servings
From Better Homes and Gardens New Cookbook
Ken's Rating: *****
Chalsea's Rating: *****
Grrrreat!
Beef Stew with Dilly Dumplings
Beef Stew with Dilly Dumplings
Prep Time: 40 minutes
Cook Time: 2 hours
1/3 c flour
1 1/8 tsp salt, divided
1/4 tsp pepper
2 # lean beef stew meat, cut in 1 inch cubes
2 Tbsp canola oil
4 c water
2 c sliced fresh carrots
2 c cubed peeled potatoes
2 medium onions, chopped
1 1/2 c sliced celery
2 Tbsp minced fresh parsley
1/2 tsp dried thyme
1 bay leaf
DUMPLINGS:
1 1/2 c flour
1 Tbsp minced fresh parsley
3 tsp baking powder
1/2 tsp salt
1/4 tsp dried thyme
1/4 tsp dill weed
1 egg, lightly beaten
2/3 c fat-free milk
1 Tbsp canola oil
1. In a large resealable plastic bag, combine the flour, 1/8 tsp salt and pepper. Add meat; seal bag and shake to coat. In a dutch oven, brown beef in oil in batches. Add water, stirring to loosen browned bits from pan. Return meat to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
2. Add the carrots, potatoes, onions, celery, parsley, thyme, bay leaf and remaining salt. Bring to a boil. Reduce the heat; cover and simmer for 45 minutes until the meat and vegetables are tender. Discard the bay leaf.
3. For dumplings, in a bowl, combine the flour, parsley, baking powder, salt, thyme and dill. Combine egg, mild and oil; stir into dry ingredients just until moistened. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (don't lift cover while simmering).
Yield: 8 servings.
From Taste of Home Annual Recipes 2007
Ken's rating: ****1/2
Chalsea's Rating: ****1/2
Beef stew is always good, but the dumpling addition was nice.
Sloppy Joes and Parmesan Potato Wedges
Sloppy Joes
Total Time: 25 minutes
1 # lean ground beef or ground pork
1/2 c chopped onion
1/2 c chopped green sweet pepper
1 8-oz can tomato sauce
2 Tbsp water
1 to 1 1/2 tsp chili powder
1 tsp Worcestershire sauce
1/2 tsp garlic salt
Dash bottled hot pepper sauce
Kaiser rolls or hamburger buns
1. In a large skillet cook meat, onion, and sweet pepper until meat is brown and vegetables are tender. Drain off fat. Stir in tomato sauce, water, chili powder, Worcestershire sauce, garlic salt, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Serve on toasted rolls.
Yield: 6 sandwiches
Ken's Rating: *****
Chalsea's Rating: *****
Ken said these were the best sloppy joes he's ever had! And they were ridiculously simple. Served with recipe below and with Creamy Coleslaw.
Parmesan Potato Wedges
Total Time: 55 minutes
6 medium baking potatoes
1/3 c butter, melted
1 clove garlic, minced
1/4 c grated Parmesan cheese
1/2 tsp Italian seasoning
1. Line baking pan with parchment paper or foil; set aside. Cut each potato lengthwise into eight wedges. In a large bowl stir together butter, garlic, Parmesan cheese, Italian seasoning, 1/4 tsp salt and 1/8 tsp pepper. Add potato wedges and stir to thoroughly coat. Place the wedges on the baking pan.
2. Bake, uncovered, in a 425 oven about 30 minutes or until tender.
Yield: 6 servings
Both recipes from Better Homes and Gardens New Cookbook
Ken's Rating:***
Chalsea's Rating: **
Disappointing. Very little flavor.
Chicken Carrot Fried Rice
Chicken Carrot Fried Rice
3/4 # chicken breast, cubed
4 Tbsp soy sauce, divided
2 garlic cloves, minced
1 1/2 c chopped broccoli
3 green onions, sliced
2 Tbsp vegetable oil, divided
3 large carrots, shredded
4 c cold cooked rice
1/4 tsp pepper
1. In a bowl, combine the chicken, 1 Tbsp soy sauce and garlic; set aside. In a large skillet or wok, stir-fry the broccoli and green onions in 1 Tbsp oil for 5 minutes. Add carrots; stir-fry 4 minutes longer or until crisp-tender. Remove and set aside.
2. In the same skillet, stir-fry chicken in remaining oil until no longer pink and juices run clear. Add the rice, pepper, vegetables and remaining soy sauce. Stir-fry until heated through.
Yield: 4-6 servings
From Taste of Home Market Fresh Cookbook
Ken's Rating: ****
Chalsea's Rating: ***
Good but, eh.
Grilled Three-Cheese Potatoes
Grilled Three-Cheese Potatoes
6 large potatoes, sliced 1/4 inch thick
2 medium onions, chopped
1/3 c grated Parmesan cheese
1 c shredded sharp cheddar cheese, divided
1 c shredded part-skim mozzarella cheese, divided
1 # sliced bacon, cooked and crumbled
1/4 c butter, cubed
1 Tbsp minced chives
1 to 2 tsp seasoned salt
1/2 tsp pepper
1. Divide the potatoes and onions equally between two pieces of heavy-duty foil coated with nonstick cooking spray.
2. Combine Parmesan cheese and 3/4 c of each cheddar and mozzarella; sprinkle over potatoes and onions. Top with the bacon, butter, chives, seasoned salt and pepper. Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly.
3. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Remove from the grill. Open foil carefully and sprinkle with remaining cheeses.
Yield: 6-8 servings
From Taste of Home Market Fresh Cookbook
Ken's Rating: *****
Chalsea's Rating: ****1/2
Ken made this one and was really pumped about it. He got me a grill pan for Christmas (YEEEHAWWW!!!) and we wanted to test it out. He cooked steaks on it and then tried the potato packets. Didn't work so well. It would work on a real grill, but we cooked them in the oven.
Asparagus Chicken Fajitas (4 hr marinade)
Asparagus Chicken Fajitas
1 # boneless skinless chicken breasts, cut in strips
3/4 c Italian salad dressing
1 Tbsp canola oil
1 # fresh asparagus, trimmed and cut into 2-inch pieces
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1/2 c fresh or frozen corn
1/4 c diced onion
2 Tbsp lemon juice
1/2 tsp garlic salt
1/8 tsp pepper
12 flour tortillas (6 inches), warmed
1. Place chicken in large resealable plastic bag; add salad dressing. Seal bag; refrigerate for 4 hours, turning twice.
2. Drain and discard marinade. In a nonstick skillet, saute, chicken in oil for 3 minutes. Add the vegetables. Stir-fry until the chicken juices run clear and vegetables are crisp tender.
3. Stir in the lemon juice, garlic salt, and pepper. Spoon 1/2 c on each tortilla; fold in sides.
Yield: 6 servings.
From Taste of Home Market Fresh Cookbook
Ken's Rating: ****
Chalsea's Rating:****1/2
Ken picked this one out and I have to confess I was worried about this. But it was reallllly good. If it sounds weird to you, I would suggest you at least try it once.
Broccoli Cheese Soup
Broccoli Cheese Soup
2 c sliced fresh carrots
1 c sliced celery
2 c broccoli florets
1 1/2 c chopped onions
1/2 c butter
3/4 c flour
1 can condensed chicken broth, undiluted
1 quart milk
1/2 # Velveeta, cut into cubes
1. In a large saucepan, bring 2 quarts water to a boil. Add the carrots, celery and broccoli; cover and boil for 5 minutes. Drain and set aside.
2. In the same saucepan, saute onions in butter. Stir in flour until smooth. Gradually add chicken broth and milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add vegetables; heat until tender. Add cheese; heat until cheese is melted.
Yield: 6-8 servings
Taste of Home Market Fresh Cookbook
Ken's Rating: ****
Chalsea's Rating: *****
I Love broccoli and cheese soup and this was a very easy and delicious recipe.
Creamy Vegetable Chowder
Creamy Vegetable Chowder
Prep Time: 30 minutes
Cook Time: 1 hour
3/4 # sliced bacon, chopped
2 large onions
2 medium carrots
2 celery ribs
2 medium parsnips
2 small turnips
3/4 c flour
1/2 tsp salt
1/2 tsp cayenne pepper
64 oz chicken broth
1 medium sweet potato, peeled and chopped
3 small red potatoes, chopped
2 bay leaves
1 Tbsp Worcestershire sauce
1/4 tsp hot pepper sauce
1 c half and half cream
1/2 c minced fresh parsley
1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 3 Tbsp drippings. Chop the onions, carrots, celery, parsnips and turnips; add to the pan. Cook and stir for 6-8 minutes or until fragrant.
2. Sprinkle vegetables with flour, salt and cayenne; stir until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the sweet potato, potatoes, bay leaves, Worcestershire sauce and pepper sauce.
3. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in cream and parsley; heat through. Discard bay leaves.
Yield: 12 servings
From Taste of Home Magazine December/January 2011
Ken's Rating: ****
Chalsea's Rating: ****1/2
This is a great winter soup! I served it with some Pillsbury biscuits. Yummmm.
Angel Food Candy
(Picture is pre-chocolate coating)
Angel Food Candy
2 c corn syrup
2 c brown sugar
4 tsp baking soda
4-5 bags chocolate chips
Combine syrup and brown sugar in heavy dutch oven. Cook over medium heat, stirring constantly until mixture reaches 300 degrees on a candy thermometer. Remove from heat. Carefully stir in baking soda. Mixture will foam up. Pour at once into greased 13 x 9 x 2 pan or larger. When cool, turn out of pan. Break into pieces with wooden spoon (see picture). Melt Chocolate. Dip pieces into chocolate and let cool on wax paper. Store in refrigerator.
From Mom-in-law Shelley Pearson
I've never made candy before because it's so temperamental and that scares me, but this candy is so delicious, I had to try. Ken helped to make sure it was going well, and it worked! Just make sure you keep going until you hit 300 degrees. Stirring can get tiresome so you might want to have a hubby or friend on hand to trade off - that worked well for us. Gave the candy out as Christmas gifts and it was a big hit!
Fried Rice
Fried Rice
Total Time: 30 minutes
2 eggs, beaten
1 tsp soy sauce
1 tsp sesame oil
1 clove garlic, minced
1 Tbsp cooking oil
1/2 c thinly bias-sliced celery (1 stalk)
1 c sliced fresh mushrooms
2 c cooked white rice
1 medium carrot, shredded
1/2 c frozen peas, thawed
2 Tbsp soy sauce
1/4 c sliced green onion (about 2)
*I also added grilled chicken
1. In a small bowl, combine eggs, and the 1 tsp soy sauce.
2. Pour the sesame oil into a wok or large skillet. Preheat over medium heat. Add the egg mixture and the garlic; stir gently to scramble. When set, remove egg mixture from wok and cut up any large pieces. Remove wok from heat.
3. Pour the cooking oil into the wok or skillet. (Add more oil if necessary during cooking.) Return to medium-high heat. Stir-fry celery in hot oil for 1 minute. Add mushrooms; stir-fry for 1-2 minutes more or until vegetables are crisp-tender.
4. Add cooked rice, carrot and peas (and chicken). Sprinkle with the 2 Tbsp soy sauce. Cook and stir for 4-6 minutes or until heated through. Add cooked egg mixture and green onion; cook and stir for about 1 minute more or until heated through.
Yield: 4 main-dish servings
From Better Homes and Gardens New Cookbook
Ken's Rating: ****1/2
Chalsea's Rating: ****1/2
Most fried rice recipes I've tried are less than awesome, but this was really good! It was moist and delish!
Chicken & Asparagus Risotto Skillet
Chicken & Asparagus Risotto Skillet
Total Time: 30 minutes
6 boneless, skinless chicken breast halves
1/2 tsp salt, divided
1/8 tsp pepper
1 tsp olive oil
1/3 c onion, chopped
2 garlic cloves, pressed
2 oz fresh Parmesan cheese, grated (about 1/2 cup)
1 lemon
2 c milk
1 can (10 3/4 oz) condensed cream of chicken soup
1/2 # fresh asparagus spears, cut into 1 1/2 inch pieces
2 c instant long-grain white rice
1. Season chicken breasts with 1/4 tsp of the salt and the pepper. Heat oil in frying pan over medium -high heat. Add chicken breasts; cook 5-7 minutes on each side or until chicken is no longer pink.
2. Meanwhile, chop onion, press garlic, and grate Parmesan cheese. Zest lemon to measure 1 Tbsp zest.
3. Remove chicken from pan; keep warm. Add milk, soup, asparagus, onion, garlic, cheese, lemon zest and remaining 1/4 tsp salt to pan. Bring to a boil; reduce heat and simmer 3 minutes.
4. Stir in rice; top with chicken. Cover pan; remove from heat. Let stand 5 minutes.
Yield: 6 servings
From Pampered Chef Main Dishes
Ken's Rating: *****
Chalsea's Rating: *****
Highly recommend! Extremely easy and very delicious!
Roasted Pork Chops with Polenta
Roasted Pork Chops with Polenta
2 Tbsp olive oil
4 bone-in pork chops
Kosher salt and black pepper
1 pint grape tomatoes, halved
4 cloves garlic, sliced
1/2 c dry white wine
3/4 c instant polenta (I couldn't find this so I made it from scratch)
6 oz grated Gruyere
1. Heat oven to 400. Heat 1 Tbsp of the oil in a large ovenproof skillet over medium-high heat.
2. Season the pork with 1/2 tsp each salt and pepper. Cook until browned, 3-4 minutes per side. Remove from skillet.
3. Add the remaining Tbsp oil to the skillet, along with the tomatoes, garlic, and 1/4 tsp each salt and pepper. Cook, tossing, for 2 minutes.
4. Add the wine and simmer until the tomatoes begin to soften, 2-3 minutes.
5. Nestle the pork in the tomatoes. Transfer to oven and roast until the pork is cooked through, 6-7 minutes.
6. Meanwhile, in a saucepan, bring 3 cups of water to a boil. Whisk in the polenta and cook, whisking, until thickened, 3-4 minutes. Whisk in the cheese, 1/4 tsp salt, and 1/8 tsp pepper. Serve with pork and tomatoes.
Yield: 4 servings
From Real Simple Magazines October 2010
Well, the pork and tomatoes were realllllly good, but the polenta super duper sucked. I just cannot get polenta right. :(
Curried Sweet Potato Chowder
Curried Sweet Potato Chowder
Total Time: 30 minutes
1 1/3 c peeled sweet potato cubes
1/3 c finely chopped shallot
1 Tbsp butter
1/2 tsp curry powder
1 Tbsp all-purpose flour
1 1/2 c milk
1/2 c half & half
3/4 c frozen baby peas
1/4 tsp salt
4 tsp pumpkin seeds, toasted (optional)
1. In a medium saucepan cook and stir sweet potato and shallot in hot butter over medium heat for 2 minutes. Add curry powder and stir for 30 seconds. Stir in flour. Gradually stir in milk until smooth. Add half & half, peas, salt, and 1/8 tsp pepper. Bring to boiling; reduce heat. Simmer, covered, 10 to 15 minutes or until potatoes are tender, stirring occasionally. Sprinkle each serving with pumpkin seeds.
Yield: 4 servings
From Better Homes and Gardens New Cookbook
We really liked this, but those pesky pumpkin seeds were grooooosssssss. Granted, I didn't toast them (still freaks me out). But yuck.
Pulled Pork with Root Beer Sauce - Slow Cooker!!
Pulled Pork with Root Beer Sauce - Slow cooker!
Prep Time: 15 minutes
Cook time: 8-10 hours (low), 4-5 hours (high)
2.5 to 3 # pork sirloin roast
1/2 tsp salt
1/2 tsp black pepper
1 Tbsp cooking oil
2 medium onions, cut into thin wedges
1 c root beer (don't use diet!!)
6 cloves garlic, minced
3 c root beer
1 c bottled chili sauce
1/4 tsp root beer concentrate (optional - I skipped it - Pricey.)
Several dashes bottled hot pepper sauce (optional - Did use this.)
8 to 10 hamburger buns, split
Lettuce leaves (optional)
Tomato slices (optional)
1. Trim fat from meat. If necessary, cut meat to fit into slow cooker. Sprinkle meat with the salt and pepper. In a large skillet brown meat on all sides in hot oil. Drain off fat. Transfer meat to cooker. Add onion, the 1 cup root beer, and the garlic.
2. Cover and cook on low-heat setting for 8 to 10 hours on high-heat setting for 4 to 5 hours.
3. Meanwhile, for sauce, in a saucepan stir together the 3 cups root beer and the chili sauce. Bring to boiling; reduce heat. Simmer, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. If desired, add root beer concentrate and hot pepper sauce.
4. Transfer meat to cutting board or serving platter (I left it in the slow cooker). Using two forks, pull meat apart into shreds. Using a slotted spoon, transfer onion to serving platter; discard cooking juices. If desired, line buns with lettuce leaves and tomato slices. Place shredded meat and onion on rolls. Drizzle meat with some of the root beer sauce.
Yield: 8 to 10 sandwiches
From Better Homes and Gardens New Cookbook
Ken's Rating: *****
Chalsea's Rating: *****
This sounded a little weird, but I was intrigued enough to try it. Plus I love slow cooker meals in winter. :) It was sooooo delicious!! It didn't need the lettuce and tomato, but it was good with it. I served these with some homemade creamy coleslaw and some wavy potato chips.
Butternut Squash and Carrot Soup
Butternut Squash and Carrot Soup
Prep Time: 30 minutes
Cook Time: 25 minutes
3 c peeled, diced butternut squash
2 c thinly sliced carrot
3/4 c thinly sliced leek or chopped onion
1 Tbsp butter
2 14-oz cans reduced-sodium chicken broth
1/4 tsp white pepper
1/4 tsp nutmeg
1/4 c half & half or light cream
Toasted pumpkin seeds (optional)
1. In a large covered saucepan cook squash, carrot, and leek in hot butter over medium heat about 8 minutes, stirring occasionally. Add broth. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes or until vegetables are tender. Cool slightly.
2. Place 1/3 of squash mixture in a food processor or blender. Cover and process or blend until almost smooth. Repeat with remaining squash mixture. Return all of mixture to the saucepan. Add white pepper and nutmeg; bring just to boiling. Add half & half; heat through. If desired, garnish each serving with pumpkin seeds.
Yield: 6 servings
I didn't use the pumpkin seeds. I think toasting them completely freaked me out...It was still good, it just could have used a crunch.
Crumbed Chicken with Caper and Herb Mayo
Crumbed Chicken with Caper and Herb Mayo
4 chicken breasts
juice of 1 lemon
1 tsp paprika
flour, for dusting
1-2 eggs
dried breadcrumbs, for coating
4 Tbsp olive oil
salt and pepper
lemon wedges (for serving)
For Mayo:
1 1/2 c mayo
2 Tbsp pickled capers, drained and chopped
2 Tbsp chopped fresh parsley
1. Remove the skin from the chicken breasts. Lay them outside down and, with a sharp knife, cut horizontally, almost through, from the rounded side. Open each fillet up like a book. Press gently with your hand to make a roundish shape the size of a side plate. Sprinkle the surface of the chicken with lemon juice and paprika.
2. Set out three shallow bowls. Sprinkle flour over one, seasoning it well. Beat the egg with a little salt and pour into the second. Sprinkle the third with dried breadcrumbs.
3. Dip the chicken fillets first into the flour on both sides, then dip into the egg, then into the breadcrumbs, turning to coat them evenly in the ingredients.
4. Put the mayo ingredients in a large bowl and mix well until thoroughly combined.
5. Heat the oil in a heavy frying pan over high heat. Fry the chicken two at a time, turning after 4 minutes until golden on both sides and cooked through. Add more oil for the second batch if needed. Serve immediately with mayo and lemon wedges.
Yield: 4 servings.
From 500 Main Courses
Ken's rating: *****
Chalsea's rating: ****
These were good, but I torched them a bit. oops. Served with asparagus and mashed potatoes. Next time I'll keep the green veggies, but switch to roasted potatoes.
Chicken with Acorn Squash and Tomatoes
Chicken with Acorn Squash and Tomatoes
Total Time: 30 minutes
1 small acorn squash (about 1 1/2#), halved, seeded, and sliced 1/4 inch thick
1 pint grape tomatoes
4 cloves garlic
3 Tbsp olive oil
Kosher salt and pepper
4 6-oz chicken breasts
1/2 tsp ground coriander
2 Tbsp chopped fresh oregano
1. Heat oven to 425. On a large rimmed baking sheet, toss the squash, tomatoes, and garlic with 2 Tbsp of the oil, 1/2 tsp salt, and 1/4 tsp pepper. Roast until the squash is tender, 20-25 minutes.
2. Meanwhile, heat the remaining Tbsp oil in a large skillet over medium heat. Season the chicken with the coriander, 1/2 tsp salt and 1/4 tsp pepper. Cook until golden brown and cooked through, 6-7 minutes per side. Serve with the squash and tomatoes and sprinkle with oregano.
Yield: 4 servings
From Real Simple Magazine November 2010
Ken's Rating: ****1/2
Chalsea's Rating: ****1/2
I thought this was delicious and pretty easy to make. I did think it was missing something though, so I added some brown rice at the last minute and I think it rounded out the meal.
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