Friday, June 27, 2008
Thursday, June 26, 2008
Tuesday, June 24, 2008
Monday, June 23, 2008
1/2 cup balsamic vinegar
1/4 cup soy sauce
3 tablespoons minced garlic
2 tablespoons honey
2 tablespoons olive oil
2 teaspoons ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon liquid smoke flavoring
1 pinch cayenne pepper
2 (1/2 pound) rib-eye steaks
In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.
Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.
Preheat grill for medium-high to high heat.
Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.
Wednesday, June 18, 2008
Tuesday, June 17, 2008
Monday, June 16, 2008
1/3 cup apple cider vinegar
2 In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
3 Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.
Serves 4 to 8.
Friday, June 13, 2008
I did change a few things on the recipe though. First instead of making and breading the chicken I used some prebreaded chicken tenders that have been sitting in the freezer, normally I don't buy the prebreaded stuff but this was not precooked and it was 24 cents for a 10 pound bag box because they mismarked it. Second thing I used orange juice instead of lemon juice. Third I added garlic and red pepper flakes. Fourth I doubled the sauce for basting and then made another batch of sauce for serving over the cooked chicken.
The chicken became nice and glazed. The flavor was so intense. It tasted like the sticky orange chicken I love. I can only imagine how good this would have been following the breading recipe for the chicken.
Overall it turned out great and will be used quite often in this house. Nathan refused to eat it because it smelled funny. Zachary wouldn't touch it at first because Nathan refused it but after a promise of ice cream he ate one piece and then begged for about 5 more pieces. Noah didn't try it but I served it with rice so I knew he would only eat the rice. All the adults loved it.
2 lbs of diced uncooked chicken breast
1/3 cup flour
1/2 teaspoon garlic powder
Salt and pepper to taste
4 TB butter
1/4 cup honey
3 TB lemon juice
2 TB soy sauce
1/2 tsp. ground ginger
Heat oven to 350. In a shallow dish combine the flower and seasonings. Dip each piece of chicken in flour mixture and coat evenly.
Melt 2 TB butter in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.
Meanwhile, in a small saucepan, melt remaining butter and add honey, lemon juice, soy sauce and ginger.
After chicken has baked the 30 minutes, turn each piece over and pour sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.
Serve over rice. I usually double the sauce ingredients to make more to serve over the rice.
Sunday, June 8, 2008
This is from the Rachael Ray magazine June-July 2008 issue. This was a very simple dish to make and so very tasty. This would be a perfect recipe for a hot summer day. Things I did different though, I was out of canned kidney beans so I used a can of pinto beans in chili sauce and I also added garlic to the ground beef. Everyone, including the kids at this dish.
1/3 cup fresh lime juice
1/4 cup coarsely chopped cilantro
7 tablespoons extra-virgin olive oil
Salt and pepper
4 ears corn
2 cups elbow pasta
1 red onion, half finely chopped, half thinly sliced
1 1/2 tablespoons chili powder
1 pound lean ground beef
One 15-ounce can kidney beans, rinsed
2 tomatoes, cut into wedges
1 1/2 cups shredded cheddar cheese
In a medium bowl, combine the lime juice and cilantro; whisk in 6 tablespoons olive oil. Season with salt and pepper.
2. In a large pot of boiling salted water, cook the corn until just tender, about 3 minutes; transfer to a cutting board. Return the water to a boil, add the pasta and cook until al dente; drain and transfer to a large bowl. Cut the corn kernels from the cob and add to the pasta.
3. Meanwhile, in a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the chopped onion and chili powder and cook until the onion begins to soften, about 2 minutes. Add the ground beef and cook, stirring frequently, until lightly browned, about 8 minutes. Transfer to a colander and drain well.
4. Add the beef mixture to the pasta; season with salt and pepper. Add the kidney beans, tomatoes, sliced onion and vinaigrette and toss to dress. Transfer to a serving bowl and top with the cheese.
These recipes came from the June 2008 issue of Cooking Light. This was a different twist on the traditional rice and beans dish. The beans has an unusal flavor but one that I can't wait to try again. The rice so quite tasty. I'd never tried plantains before but they were so good and a great addition to the dish. I used limes to add flavor to the rice and beans instead of salt. The kids tried everything once but I can't say they really liked the dish.
Venezuelan Black beans
Heat oil in a large nonstick skillet over medium heat. Add plantains to pan; cook 3 minutes on each side or until lightly browned. Transfer plantains to a plate; sprinkle with salt.
Sunday, June 1, 2008
Spice Rub and Pork
3 tablespoons dry mustard
1 1/2 tablespoons light brown sugar
2 tablespoons salt
2 teaspoons pepper
2 teaspoons paprika
1/4 teaspoon cayenne pepper
1 boneless pork shoulder roast (4 to 5 pounds)
4 cups wood chips , soaked for 15 minutes
Mustard Barbecue Sauce
1/2 cup yellow mustard
1/2 cup packed light brown sugar
1/4 cup white vinegar
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
1 teaspoon salt
1 teaspoon pepper
2. Seal wood chips in foil packet and cut vent holes in top. Open bottom vent on grill. Light 50 coals; when covered with fine gray ash, pour in pile on one side of grill. Arrange foil packet directly on coals. Set cooking grate in place and heat, covered, with lid vent open halfway until wood chips begin to smoke heavily, about 5 minutes. (For gas grill, place foil packet directly on primary burner. Heat all burners on high, covered, until wood chips begin to smoke heavily, about 15 minutes. Leave primary burner on high and shut other burner[s] off.) Scrape and oil cooking grate. Place pork on cool side of grill and barbecue, covered, until exterior of pork has a rosy crust, about 2 hours.
3. For the mustard barbecue sauce and to finish: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Whisk mustard, brown sugar, vinegar, Worcestershire, hot sauce, salt, and pepper in bowl until smooth. Transfer pork to roasting pan and brush 1/2 cup sauce over meat. Cover roasting pan tightly with foil and bake until fork inserted into pork can be removed with no resistance, 2 to 3 hours. Remove from oven and rest, still wrapped in foil, for 30 minutes. Unwrap pork and, when cool enough to handle, pull meat into thin shreds, discarding fat, if desired. Toss pork with remaining sauce. Serve.
This was a very tasty and filling dish. Sorry the picture is not so good but I was having major camera issues. I did a few things differently for two reasons. One I wanted to use what I had on hand and second because if the sauce wasn't red there was no way Don would eat it. I added garlic to the beef and onion mixture mainly because I can't cook without garlic. Second I used corn tortillas since I didn't have any flour ones on hand. Third I only used 4 oz of green chilies since I've somehow used all my cans up. Fourth I added a 8 ounce can of tomato sauce since Don hates not having red sauce, long story don't ask. We really liked the enchilada's and I can't wait to make them again.