Saturday, July 10, 2010
Saturday Afternoons were Made for Panini!
I've noticed that I make Panini for Saturday lunches a lot cuz they're just so easy and perfect after running my errands. Plus we never get sick of them cuz you can make them so many different ways! Today's sandwiches featured Foster Farms Grilled Chicken Strips, along with Trader Joe's Pesto, Provolone Cheese and tomatoes. Simple and delicious!
Friday, July 9, 2010
Crabmeat-Stuffed Manicotti
Now, this is my idea of a perfect Friday dinner! Crabmeat-Stuffed Manicotti, how good does that sound? I used Imitation Crab for my stuffing and it was such an easy meal! I mean, who wants to slave over a hot stove on a Friday night right? My usual go-to dinner is pizza but this was just as easy and REALLY REALLY good!
Thursday, July 8, 2010
Drunk and Stuffed Chops!
Man these chops are living the life huh? Drunk AND stuffed! For dinner, I made some stuffed pork chops braised in Greg's favorite beer, Sierra Nevada. Served over some more cheesy grits and it's comfort food to the max!
Ingredients: (2 servings)
1 Tbsp butter
1 c cubed bread
1/2 c mushrooms, sliced
1/4 c onions, chopped
1/4 c parmesan cheese, grated
1 tsp Italian seasoning
1 Tbsp olive oil
2 bone-in pork chops (3/4-inch thick)
1 (12 oz) bottle beer
1 Tbsp fresh parsley, chopped
Prep:
1. Melt butter in a Dutch oven. Add bread, onions and mushrooms and sauté until soft, about 5 minutes. Remove from heat and add seasoning and parmesan.
2. Make slits in pork chops to form a pocket. Stuff with bread mixture and skewer shut with toothpicks if necessary.
3. Heat olive oil in the same pot. Brown chops over medium heat for 5 minutes on each side. Add beer and simmer over low heat for 30 minutes, until internal temperature reaches 160ºF, turning chops once in the middle. Remove chops to serving plates.
4. Turn heat to high and boil the liquid until thickened, 5 minutes. Pour over pork chops and sprinkle with parsley.
Ingredients: (2 servings)
1 Tbsp butter
1 c cubed bread
1/2 c mushrooms, sliced
1/4 c onions, chopped
1/4 c parmesan cheese, grated
1 tsp Italian seasoning
1 Tbsp olive oil
2 bone-in pork chops (3/4-inch thick)
1 (12 oz) bottle beer
1 Tbsp fresh parsley, chopped
Prep:
1. Melt butter in a Dutch oven. Add bread, onions and mushrooms and sauté until soft, about 5 minutes. Remove from heat and add seasoning and parmesan.
2. Make slits in pork chops to form a pocket. Stuff with bread mixture and skewer shut with toothpicks if necessary.
3. Heat olive oil in the same pot. Brown chops over medium heat for 5 minutes on each side. Add beer and simmer over low heat for 30 minutes, until internal temperature reaches 160ºF, turning chops once in the middle. Remove chops to serving plates.
4. Turn heat to high and boil the liquid until thickened, 5 minutes. Pour over pork chops and sprinkle with parsley.
Lemons for Summer
For this Cookie Friday, I wanted to make something that says "Summer" (even though it doesn't quite feel like it in SF). I decided on Lemon Poppy Seed Muffins from Dorie Greenspan's Baking: From My Home to Yours but in miniature form. Lemons are just so refreshing, especially during the summer months, and I love baking with them! I used my Mini Tea Cake Pan and they came out SO cute! I had some left-over batter after filling all the mini molds so I made 2 normal muffins as well. Can't waste that yummy batter right?
Ingredients: (12 muffins)
2/3 c sugar
Grated zest and juice of 1 lemon
2 c all-purpose flou
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 c sour cream
2 large eggs
1 tsp vanilla extract
1 stick unsalted butter, melted and cooled
2 Tbsp poppy seeds
Prep:
1. Preheat oven to 400ºF. Spray muffin cups with cooking spray or line with paper liners.
2. In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and fragrance of lemon strong. Whisk in the flour, baking powder, baking soda and salt.
3. In a large measuring glass, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended. Pour the liquid ingredients over the dry and, with rubber spatula, gently stir to blend. Batter will be lumpy. Stir in poppy seeds.
4. Divide evenly among muffin cups. Bake for 18 to 20 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean.
Ingredients: (12 muffins)
2/3 c sugar
Grated zest and juice of 1 lemon
2 c all-purpose flou
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 c sour cream
2 large eggs
1 tsp vanilla extract
1 stick unsalted butter, melted and cooled
2 Tbsp poppy seeds
Prep:
1. Preheat oven to 400ºF. Spray muffin cups with cooking spray or line with paper liners.
2. In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and fragrance of lemon strong. Whisk in the flour, baking powder, baking soda and salt.
3. In a large measuring glass, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended. Pour the liquid ingredients over the dry and, with rubber spatula, gently stir to blend. Batter will be lumpy. Stir in poppy seeds.
4. Divide evenly among muffin cups. Bake for 18 to 20 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean.
Wednesday, July 7, 2010
Taco Supreme + Mac and Cheese?
This is my Taco Supreme Mac and Cheese! We love both so why not put them together right? It's basically Mac and Cheese but with all the flavors and ingredients you'd get from a Taco Supreme. SO good! It's like Mac and Cheese with a Mexican kick!
Ingredients: (2 servings)
1/2 c Macaroni pasta
1 Tbsp olive oil
1/2 lb ground beef
1 Tbsp butter
1 medium tomatoes, chopped
1/4 c onions, chopped
1/4 c jalapeno, sliced
1 Tbsp minced garlic
1 Tbsp chili powder
1 tsp ground cumin
1 tsp ground coriander
Salt and ground black pepper
1 Tbsp flour
1 c milk
1 c Mexican blend cheese, shredded
2 Tbsp chopped fresh parsley
Prep:
1. Bring a pot of salted water to a boil over high heat. Add pasta and cook just until al dente, according to package directions.
2. Meanwhile, heat olive oil in a saucepot over medium-high. Add the beef and cook until no longer pink, about 5 minutes. Add the butter, tomatoes, onions, jalapeno, garlic, chili, cumin and coriander; season with salt and pepper. Cook until onions are softened, about 5 minutes. Sprinkle flour over top and stir for about 1 minute. Whisk in the milk and cook until thickened, about 5 minutes.
3. Remove sauce from heat and stir in cheese. Cook until cheese is melted, about 2 minutes. Add the drained pasta and toss to combine. Sprinkle parsley on top before serving.
Ingredients: (2 servings)
1/2 c Macaroni pasta
1 Tbsp olive oil
1/2 lb ground beef
1 Tbsp butter
1 medium tomatoes, chopped
1/4 c onions, chopped
1/4 c jalapeno, sliced
1 Tbsp minced garlic
1 Tbsp chili powder
1 tsp ground cumin
1 tsp ground coriander
Salt and ground black pepper
1 Tbsp flour
1 c milk
1 c Mexican blend cheese, shredded
2 Tbsp chopped fresh parsley
Prep:
1. Bring a pot of salted water to a boil over high heat. Add pasta and cook just until al dente, according to package directions.
2. Meanwhile, heat olive oil in a saucepot over medium-high. Add the beef and cook until no longer pink, about 5 minutes. Add the butter, tomatoes, onions, jalapeno, garlic, chili, cumin and coriander; season with salt and pepper. Cook until onions are softened, about 5 minutes. Sprinkle flour over top and stir for about 1 minute. Whisk in the milk and cook until thickened, about 5 minutes.
3. Remove sauce from heat and stir in cheese. Cook until cheese is melted, about 2 minutes. Add the drained pasta and toss to combine. Sprinkle parsley on top before serving.
Yummy Dijon Ham Muffins
These Dijon Ham muffins came from my Sweet and Savory Muffins cookbook. The only thing I added were some chopped fresh parsley for flavor and color. I love savory baking and these are great!
Ingredients: (6 muffins)
1 c all-purpose flour
1 tsp baking pwder
1/2 tsp salt
1/4 tsp baking soda
1/8 tsp ground pepper
1/2 c chopped ham
1 egg
1/2 c buttermilk
1/4 c vegetable oil
1 Tbsp Dijon mustard
1/4 c chopped fresh parsley
Prep:
1. Preheat oven to 400. Line 6 muffin cups with paper liners.
2. Mix together flour, baking powder, salt, baking soda and pepper. Stir in ham. Whisk together the egg, buttermilk, oil, mustard and parsley. Add to dry ingredients. Stir just until moistened.
3. Fill muffin cups 3/4 cup. Bake 15-20 minutes, until golden brown and toothpick inserted into the center comes out clean.
Ingredients: (6 muffins)
1 c all-purpose flour
1 tsp baking pwder
1/2 tsp salt
1/4 tsp baking soda
1/8 tsp ground pepper
1/2 c chopped ham
1 egg
1/2 c buttermilk
1/4 c vegetable oil
1 Tbsp Dijon mustard
1/4 c chopped fresh parsley
Prep:
1. Preheat oven to 400. Line 6 muffin cups with paper liners.
2. Mix together flour, baking powder, salt, baking soda and pepper. Stir in ham. Whisk together the egg, buttermilk, oil, mustard and parsley. Add to dry ingredients. Stir just until moistened.
3. Fill muffin cups 3/4 cup. Bake 15-20 minutes, until golden brown and toothpick inserted into the center comes out clean.
Tuesday, July 6, 2010
Cherry and Pork, Not Traditional but YUMMY!
I bet you don't really think of pork chops when you think of cherries but if you've ever had cranberry sauce with your meat, then you know how yummy a sweet and savory combination can be. Summer is cherry season so I wanted to incorporate them as much as I can in my baking and cooking. Tonight, I braised pork chops in a cherry-flavored broth. Then I reduced the broth is a thick sauce to serve on top of the meat and cheesy grits. Total comfort food and very appropriate for the season!
Pork Chops with Cherry Sauce
Ingredients:
2 (1-inch-thick) bone-in pork loin chops
1 tsp salt
1/2 tsp freshly ground black pepper
1 Tbsp olive oil
1/2 c chopped onions
1 c sliced mushrooms
1 tsp coriander seeds, lightly crushed
1 tsp dry ground mustard
1 cup fresh cherries, pitted and chopped
1 c chicken broth
1 Tbsp orange marmalade
1 tsp balsamic vinegar
Prep:
1. Rinse pork chop and pat dry with paper towels. Season both sides with salt and pepper.
2. Heat the oil in a Dutch oven over medium-high heat. When it shimmers, add chop and cook on one side, undisturbed, until golden brown, about 4 minutes. Flip the pork over and brown on the other side, about 4 minutes. Remove and set aside.
3. Add onions and mushrooms to the same skillet. Cook over moderate heat, stirring, until browned. Add coriander seeds, mustard, cherries, broth, marmalade and vinegar and simmer, stirring, 2 minutes. Add back pork, and any juices that have accumulated on plate and bring to a boil.
4. Turn heat down and cover. Simmer for 30 minutes or until pork registers 155°F on a meat thermometer. Transfer pork to a plate and let stand, loosely covered. Simmer sauce, stirring, until slightly thickened and serve over pork.
Cheesy Grits
Ingredients:
1 c whole milk
1 c water
1/2 tsp salt
1/2 c ground cornmeal
1/4 tsp freshly ground black pepper
2 Tbsp unsalted butter
1/2 sharp Cheddar, shredded
Prep:
1. Place the milk, water, and salt into a pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover.
2. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.
3. Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.
Pork Chops with Cherry Sauce
Ingredients:
2 (1-inch-thick) bone-in pork loin chops
1 tsp salt
1/2 tsp freshly ground black pepper
1 Tbsp olive oil
1/2 c chopped onions
1 c sliced mushrooms
1 tsp coriander seeds, lightly crushed
1 tsp dry ground mustard
1 cup fresh cherries, pitted and chopped
1 c chicken broth
1 Tbsp orange marmalade
1 tsp balsamic vinegar
Prep:
1. Rinse pork chop and pat dry with paper towels. Season both sides with salt and pepper.
2. Heat the oil in a Dutch oven over medium-high heat. When it shimmers, add chop and cook on one side, undisturbed, until golden brown, about 4 minutes. Flip the pork over and brown on the other side, about 4 minutes. Remove and set aside.
3. Add onions and mushrooms to the same skillet. Cook over moderate heat, stirring, until browned. Add coriander seeds, mustard, cherries, broth, marmalade and vinegar and simmer, stirring, 2 minutes. Add back pork, and any juices that have accumulated on plate and bring to a boil.
4. Turn heat down and cover. Simmer for 30 minutes or until pork registers 155°F on a meat thermometer. Transfer pork to a plate and let stand, loosely covered. Simmer sauce, stirring, until slightly thickened and serve over pork.
Cheesy Grits
Ingredients:
1 c whole milk
1 c water
1/2 tsp salt
1/2 c ground cornmeal
1/4 tsp freshly ground black pepper
2 Tbsp unsalted butter
1/2 sharp Cheddar, shredded
Prep:
1. Place the milk, water, and salt into a pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover.
2. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.
3. Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.
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