Saturday, April 7, 2012
Lasagna on the Stovetop?
My hubby LOVES Lasagna but I don't love the amount of time it takes to make it. So when I came across this recipe for Lasagna cooked on the stovetop that requires less than 30 minutes, I knew I had to give it a try! I chose to use Ricotta since that's the traditional ingredient and it came out just as good as any hour-long recipe I've ever made! I'm completely converted now and doubt I'll ever be making Lasagna the traditional way again! (Ok, that was a lie but this was definitely a LOT easier and quicker!)
Hubby Requested Pancakes
Sadly my hubby has to travel for work next week so when he requested pancakes for brunch on Saturday, I gladly said "OK!" I decided to go with Giada's Ricotta Pancakes cuz we've both loved them in the past. Instead of adding blueberries to the batter, I used Krusteaz Blueberry Pancake Mix, which I always keep on hand. They turned out just as good as we remembered! The ricotta made the pancakes so fluffy and added a wonderful creamy texture. Instead of making Giada's Honey Syrup, I used our favorite Aunt Jemima's Butter Rich Syrup, which I also always keep in the fridge. The plates looked a little empty so I thought some sunny-side eggs would be a good addition. Can't go wrong with fried eggs for brunch right? This should keep us full till dinner!
Another Crazy Cooking Challenge!
I was SO excited that this month's Crazy Cooking Challenge is Blueberry Muffins cuz I can never get enough of them! I chose this recipe from The Crepes of Wrath cuz it was named "The Best" and you know I can't resist the BEST! While I'm not sure if they were THE BEST I've ever had, but they sure came close! Hey, a stick of butter in any batch of muffins makes that that much better right?
Friday, April 6, 2012
Funfetti M&M Cookies for Easter!
I LOVE making Funfetti Cookies cuz they're so easy and always end up really festive. For Easter, I decided to make some with Easter M&M's and they were a total hit at the office! Aren't they just the cutest? Happy Good Friday everyone!
Thursday, April 5, 2012
DDD-Inspired Lemonade Porkchops
Tonight's yummy porkchop dinner was inspired by Lemonade Porkchops from an episode of Diners Drive-ins and Dives. This is actually the first time that I've ever made a recipe from that show and it was definitely a winner! I finished the porkchops on the stovetop instead of in the oven and it was just as moist and tender as can be. The sauce was the perfect combination of sweet and tangy with some earthiness from the herbs. VERY yummy weeknight meal!
Sauce Ingredients:
1/2 c lemonade
1/4 c ketchup
1 Tbsp soy sauce
1 Tbsp cider vinegar
1 Tbsp brown sugar
1 tsp paprika
1 tsp chili powder
1/4 tsp granulated garlic
1/4 tsp onion powder
1/4 tsp ground ginger
1/4 tsp thyme
1/4 tsp oregano
1/4 tsp basil
1/8 tsp ground black pepper
Pork chops:
2 (6 to 8-oz) bone-in porkchops
All-purpose flour lightly seasoned with salt and pepper, (enough to coat chops)
1/4 c onions, chopped
2 cloves garlic, minced
Prep:
1. In a bowl, mix all of the sauce ingredients together. Set aside.
2. Heat a Dutch oven over medium heat and add enough cooking oil to coat the bottom. Dredge the porkchops in the seasoned flour and brown for approximately 4 minutes per side in the skillet. Set aside.
3. Add onions and cook until softened, 5 minutes. Add garlic and cook for another minute.
4. Pour in sauce and bring to a boil. Deglaze and add porkchops back in.
5. Turn heat down to low, cover and simmer until porkchops are cooked, about 10 minutes. Remove to serving platter.
6. Turn heat up to high and boil until sauce is thickened, 5 minutes. Pour over chops and serve.
Sauce Ingredients:
1/2 c lemonade
1/4 c ketchup
1 Tbsp soy sauce
1 Tbsp cider vinegar
1 Tbsp brown sugar
1 tsp paprika
1 tsp chili powder
1/4 tsp granulated garlic
1/4 tsp onion powder
1/4 tsp ground ginger
1/4 tsp thyme
1/4 tsp oregano
1/4 tsp basil
1/8 tsp ground black pepper
Pork chops:
2 (6 to 8-oz) bone-in porkchops
All-purpose flour lightly seasoned with salt and pepper, (enough to coat chops)
1/4 c onions, chopped
2 cloves garlic, minced
Prep:
1. In a bowl, mix all of the sauce ingredients together. Set aside.
2. Heat a Dutch oven over medium heat and add enough cooking oil to coat the bottom. Dredge the porkchops in the seasoned flour and brown for approximately 4 minutes per side in the skillet. Set aside.
3. Add onions and cook until softened, 5 minutes. Add garlic and cook for another minute.
4. Pour in sauce and bring to a boil. Deglaze and add porkchops back in.
5. Turn heat down to low, cover and simmer until porkchops are cooked, about 10 minutes. Remove to serving platter.
6. Turn heat up to high and boil until sauce is thickened, 5 minutes. Pour over chops and serve.
Monday, April 2, 2012
New-Found Thai Ingredients!
I've been searching for Kaffir Lime Leaves and Bird's Eye Chilies (2 VERY crucial Thai ingredients) for a LONG time and was SO surprised to find them both at Whole Foods! (I swear my mom couldn't even find them at the Asian Market!) I couldn't wait to test them out and added them to a Curry Fish Fried Rice for dinner. It came out amazing and you can totally taste the lime and chilies! Oh and anything topped with a fried egg is a winner at our house! :)
Ingredients:
2 c day old cooked rice
1 Tbsp vegetable oil
2 firm fish fillets, roughly chopped (I used catfish)
1/4 c onions, diced
1 Tbsp ginger, grated
2 garlic cloves, minced
6 bird’s eye chiles
2 Kaffir lime leaves, sliced
1 Tbsp Thai red curry paste
1 Tbsp fish sauce
1/2 Tbsp soy sauce
1 tsp sugar
1 Tbsp butter
2 eggs
Sesame oil for drizzling
Green onions, for garnish
Prep:
1. Heat oil in a wok over medium-high heat. Add the fish and cook for 5 minutes, until opaque.
2. Add the onions, ginger, garlic, chile peppers and Kaffir leaves. Cook for 5 minutes, stirring often.
3. Add the curry paste, fish sauce, soy sauce and sugar, cook for a minute or until the paste and sugar have dissolved.
4. Turn the heat to high and add the cooked rice. Stir often to prevent burning and until all ingredients are combined. Transfer mixture to serving platter.
5. Melt butter into pan and add eggs. Cook until bottom is set and the center is still runny. Add on top of the rice and garnish with green onions. Drizzle with sesame oil before serving.
Ingredients:
2 c day old cooked rice
1 Tbsp vegetable oil
2 firm fish fillets, roughly chopped (I used catfish)
1/4 c onions, diced
1 Tbsp ginger, grated
2 garlic cloves, minced
6 bird’s eye chiles
2 Kaffir lime leaves, sliced
1 Tbsp Thai red curry paste
1 Tbsp fish sauce
1/2 Tbsp soy sauce
1 tsp sugar
1 Tbsp butter
2 eggs
Sesame oil for drizzling
Green onions, for garnish
Prep:
1. Heat oil in a wok over medium-high heat. Add the fish and cook for 5 minutes, until opaque.
2. Add the onions, ginger, garlic, chile peppers and Kaffir leaves. Cook for 5 minutes, stirring often.
3. Add the curry paste, fish sauce, soy sauce and sugar, cook for a minute or until the paste and sugar have dissolved.
4. Turn the heat to high and add the cooked rice. Stir often to prevent burning and until all ingredients are combined. Transfer mixture to serving platter.
5. Melt butter into pan and add eggs. Cook until bottom is set and the center is still runny. Add on top of the rice and garnish with green onions. Drizzle with sesame oil before serving.
Easy Braised Lamb Shoulder Chops
I bought some beautiful lamb shoulder chops at the grocery store and decided to do a very simple braise. The meat was just falling-off-the-bone tender and incredibly flavorful! I served the lamb with some Polenta and it was a VERY comforting Sunday night dinner!
Ingredients:
1 Tbsp olive oil
2 Lamb Shoulder Chops
1/4 c all purpose flour
Salt and pepper
1/4 c onions, chopped
1/2 c carrots, diced
2 cloves garlic, minced
1 tsp Herbs de Provence
1/2 c red wine
1 (14 oz) can diced tomatoes, undrained
Prep:
1. Heat olive oil in a Dutch oven over medium-high heat.
2. Place flour in a plate and season with salt and pepper. Dredge lamb shoulder chops in the seasoned flour, shaking off the excess.
3. Add the lamb chops to the pan and cook for about 5 minutes per side, until browned. Remove and set aside.
4. Add onions and carrots to the pan and cook until softened, 5 minutes. Add garlic and Herbs de Provence and cook for 1 minute.
5. Add wine and deglaze. Stir in tomatoes and bring to a boil. Add chops back and turn heat down to a simmer. Covered and cook for 1 hour, until meat is very tender.
Ingredients:
1 Tbsp olive oil
2 Lamb Shoulder Chops
1/4 c all purpose flour
Salt and pepper
1/4 c onions, chopped
1/2 c carrots, diced
2 cloves garlic, minced
1 tsp Herbs de Provence
1/2 c red wine
1 (14 oz) can diced tomatoes, undrained
Prep:
1. Heat olive oil in a Dutch oven over medium-high heat.
2. Place flour in a plate and season with salt and pepper. Dredge lamb shoulder chops in the seasoned flour, shaking off the excess.
3. Add the lamb chops to the pan and cook for about 5 minutes per side, until browned. Remove and set aside.
4. Add onions and carrots to the pan and cook until softened, 5 minutes. Add garlic and Herbs de Provence and cook for 1 minute.
5. Add wine and deglaze. Stir in tomatoes and bring to a boil. Add chops back and turn heat down to a simmer. Covered and cook for 1 hour, until meat is very tender.
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