tag:blogger.com,1999:blog-29355859044327030262024-03-13T05:46:11.781-04:00Project ChefLearning to cook, food network recipes, foodie, cleveland, ohio, texas, southern recipesAmy Nixonhttp://www.blogger.com/profile/15662106389903588210noreply@blogger.comBlogger143125tag:blogger.com,1999:blog-2935585904432703026.post-26849064093623704702011-04-03T19:45:00.008-04:002011-04-03T20:24:20.365-04:00#116 :: Shrimp and Pasta in a Tomato-Chile Cream SauceWe wanted to go to the Westside Market since Jamie and I were both off this weekend, so I sat down and planned out our meals for the week before we went. I found some great recipes in my searching, so we've got some great things to add to the blog this week! We bought fresh bacon, chorizo, chicken, hamburger and shrimp. We also hit up the veggie stands for Romain, Swiss Chard, Corn, Poblanos, Green Peppers, Roma Tomatoes, Fresh Parsley, Sweet Onions, Jalapenos, and then we got some Mozzarella and Parmesan cheeses. All I can say is it's going to be a delicious week!<br /><br />I searched Food Network's website for a cream pasta and came up with this gem of a recipe from Emeril. Onions, tomatoes, jalapenos and garlic with shrimp in a creamy sauce, hit with Emeril's Cajun spices. It was fantastic! Restaurant quality served right at home, and I think we calculated the ingredients cost us about ten dollars.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEfwMPvRrzaCPD4Ffhwc9ArkDFAoJptV5782AhRCGA2bX-K66mve_wdCC4V6e8VhLg3GkT-NcomGC6u02cUb62LjE75EXbf6nRKhWhyphenhyphen_56zS6icPISBn5NIDv0c5edD4BQpnYlSeooJhE/s1600/2011-04-03_18-52-49_421.jpg"><img style="cursor: pointer; width: 272px; height: 364px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEfwMPvRrzaCPD4Ffhwc9ArkDFAoJptV5782AhRCGA2bX-K66mve_wdCC4V6e8VhLg3GkT-NcomGC6u02cUb62LjE75EXbf6nRKhWhyphenhyphen_56zS6icPISBn5NIDv0c5edD4BQpnYlSeooJhE/s320/2011-04-03_18-52-49_421.jpg" alt="" id="BLOGGER_PHOTO_ID_5591515792554982610" border="0" /></a><br /></div><br /><h2>Ingredients</h2> <ul><li class="ingredient">1/4 cup salt</li><li class="ingredient">1 pound linguine</li><li class="ingredient">2 tablespoons unsalted butter</li><li class="ingredient">1 tablespoon olive oil</li><li class="ingredient">1 pound large shrimp, peeled and deveined</li><li class="ingredient">2 tablespoons Essence, recipe follows</li><li class="ingredient">1 1/2 teaspoons salt</li><li class="ingredient">1 cup finely chopped yellow onion</li><li class="ingredient">1/4 cup finely chopped jalapeno</li><li class="ingredient">1 tablespoon minced garlic</li><li class="ingredient">11/2 cups heavy cream</li><li class="ingredient">1/2 teaspoon freshly ground black pepper</li><li class="ingredient">1 cup diced tomatoes</li><li class="ingredient">1/2 cup reserved pasta cooking water</li><li class="ingredient">1 cup grated Pepper Jack cheese</li><li class="ingredient">1/4 cup grated Parmesan</li><li class="ingredient">2 tablespoons chopped fresh parsley leaves</li><li class="ingredient">2 tablespoons chopped fresh basil leaves</li></ul><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo6u_s5aNizi4hRKqX9T6yQ2g-goi8rJOMmVq0XC7kQsS9xt0D_1ZAgk8K1eCPluWRIC4k9yOCsst8SQFeTLHILIj-Ja3teAyncjIFEcFEVSKdbHSBJCsPzQtWI59dYctBu6fhTim087w/s1600/2011-04-03_18-31-42_163.jpg"><img style="cursor: pointer; width: 374px; height: 279px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo6u_s5aNizi4hRKqX9T6yQ2g-goi8rJOMmVq0XC7kQsS9xt0D_1ZAgk8K1eCPluWRIC4k9yOCsst8SQFeTLHILIj-Ja3teAyncjIFEcFEVSKdbHSBJCsPzQtWI59dYctBu6fhTim087w/s320/2011-04-03_18-31-42_163.jpg" alt="" id="BLOGGER_PHOTO_ID_5591515783254248706" border="0" /></a><br /></div><h2>Directions</h2> <div class="instructions"> <p> Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes. Drain a reserve 1/2 cup pasta water.</p> <p>While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the Essence and 1/4 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until well browned on both sides, about 2 minutes. Remove from the pan and set aside.</p> <p>Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of Essence, remaining 1 1/4 teaspoons of the salt and the pepper to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes.</p> <p>Return the shrimp to the pan, and add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the Pepper Jack, Parmesan, parsley and basil and toss to blend. Serve immediately.</p>Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):<br />(Yield: 2/3 cup) Combine all ingredients thoroughly.<p> </p> </div> <ul><li class="ingredient">2 1/2 tablespoons paprika</li><li class="ingredient">2 tablespoons salt</li><li class="ingredient">2 tablespoons garlic powder</li><li class="ingredient">1 tablespoon black pepper</li><li class="ingredient">1 tablespoon onion powder</li><li class="ingredient">1 tablespoon cayenne pepper</li><li class="ingredient">1 tablespoon dried oregano</li><li class="ingredient">1 tablespoon dried thyme</li></ul><div style="text-align: center;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEfwMPvRrzaCPD4Ffhwc9ArkDFAoJptV5782AhRCGA2bX-K66mve_wdCC4V6e8VhLg3GkT-NcomGC6u02cUb62LjE75EXbf6nRKhWhyphenhyphen_56zS6icPISBn5NIDv0c5edD4BQpnYlSeooJhE/s1600/2011-04-03_18-52-49_421.jpg"><br /></a></div><p>Cook Time: 23 mins</p><p>Makes 6 servings.<br /></p> <p>Recipe from: <span style="font-style: italic;">"New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, posted on <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/shrimp-and-pasta-in-a-tomato-chile-cream-sauce-recipe/index.html">FoodNetwork.com</a><br /></span></p>Star Rating: <span style="font-style: italic;">5 out of 5 stars</span>Amy Nixonhttp://www.blogger.com/profile/15662106389903588210noreply@blogger.com0tag:blogger.com,1999:blog-2935585904432703026.post-81001564130070268132011-01-31T11:53:00.003-05:002011-01-31T11:58:53.253-05:00#115 :: Cheddar and Scallion BreadThe perfect side dish for any soup or salad. This is the ultimate garlic bread!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfiCQxtm84QfTbqPMdLwp-5TGuhTt0Z85Fv2Oadr4kAfoG7CMnAxoDB-jLdsoUhvLL52KF_nAPrlSAQT_oyFOxJ9qUWu6jdRLux-pBMUYrhEmPxSRhwEezjiDbTzrgTlkE1vp0ERuwoGQ/s1600/2011-01-28_20-37-49_757.jpg"><img style="cursor: pointer; width: 280px; height: 374px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfiCQxtm84QfTbqPMdLwp-5TGuhTt0Z85Fv2Oadr4kAfoG7CMnAxoDB-jLdsoUhvLL52KF_nAPrlSAQT_oyFOxJ9qUWu6jdRLux-pBMUYrhEmPxSRhwEezjiDbTzrgTlkE1vp0ERuwoGQ/s320/2011-01-28_20-37-49_757.jpg" alt="" id="BLOGGER_PHOTO_ID_5568394778814378674" border="0" /></a><br /><br /><h2><span style="font-size:130%;">Ingredients</span></h2> <ul><li class="ingredient">8 ounces sharp cheddar cheese, shredded or coarsely grated</li><li class="ingredient">6 ounces butter, at room temperature</li><li class="ingredient">4 scallions, finely chopped</li><li class="ingredient">2 cloves garlic, chopped</li><li class="ingredient">Kosher salt and freshly ground black pepper</li><li class="ingredient">1 (1 pound) loaf ciabatta bread, cut in half horizontally</li></ul> <h2><span style="font-size:130%;">Directions</span></h2> <p> Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.</p> <p>In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and pulse until combined. Season with salt and pepper, to taste. Spread the cheese mixture on the cut sides of the bread. Place on a baking sheet and bake for 10 to 12 minutes until golden.</p> <p>Using a serrated knife, cut the bread into 1-inch thick slices and serve.</p><p><br /></p><br />Makes 4-6 servings<br /><br />Recipe from <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/cheddar-and-scallion-bread-recipe/index.html">Giada at Home</a> on <a href="http://www.foodnetwork.com/">Food Network</a><br /><br />Star Rating: 5 out of 5 stars!Amy Nixonhttp://www.blogger.com/profile/15662106389903588210noreply@blogger.com0tag:blogger.com,1999:blog-2935585904432703026.post-19353046691193586942011-01-31T11:35:00.006-05:002011-01-31T11:59:28.820-05:00#114 :: White Bean and Chicken ChiliIt's been quite a while since we tried out some new recipes. Jamie was on vacation from work this week, so while he was home we had a chance to spend some time in the kitchen. We caught a show on Food Network with this chili and immediately went out to the store to buy a few things so we could make it. It's definitely something we're going to make regularly through the chilly winter months!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnOpwFkSr3JbS-0WyqsCPRVB0jRKBpI6pHluSJQeyp3y8I-SoXX1wEJ7NdHgENsEQAWIcjpRd7Nbz49rIP8sMrg5sjfO5TCiNRWrVhsb6d63daGhmE-ZYuDa2FiTJT_m-IiabRD7_Ul_Q/s1600/2011-01-28_20-35-03_109.jpg"><img style="cursor: pointer; width: 303px; height: 405px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnOpwFkSr3JbS-0WyqsCPRVB0jRKBpI6pHluSJQeyp3y8I-SoXX1wEJ7NdHgENsEQAWIcjpRd7Nbz49rIP8sMrg5sjfO5TCiNRWrVhsb6d63daGhmE-ZYuDa2FiTJT_m-IiabRD7_Ul_Q/s320/2011-01-28_20-35-03_109.jpg" alt="" id="BLOGGER_PHOTO_ID_5568392342881148178" border="0" /></a><br /><h2><span style="font-size:130%;">Ingredients</span></h2> <ul><li class="ingredient">2 tablespoons olive oil </li><li class="ingredient">1 large onion, chopped </li><li class="ingredient">4 garlic cloves, minced </li><li class="ingredient">2 pounds ground chicken <span style="font-style: italic;">(we used diced chicken breasts instead of ground chicken)</span><br /></li><li class="ingredient">1 teaspoon salt, plus more for seasoning </li><li class="ingredient">2 tablespoons ground cumin </li><li class="ingredient">1 tablespoon fennel seeds <span style="font-style: italic;">(we omitted these because I don't like them)</span><br /></li><li class="ingredient">1 tablespoon dried oregano </li><li class="ingredient">2 teaspoons chili powder </li><li class="ingredient">3 tablespoons flour </li><li class="ingredient">2 (15-ounce cans) cannellini or other white beans, rinsed and drained <span style="font-style: italic;">(we used Great Northern beans)</span><br /></li><li class="ingredient">1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces </li><li class="ingredient">11/2 cups frozen corn, thawed </li><li class="ingredient">4 cups low-sodium chicken stock </li><li class="ingredient">1/4 teaspoon crushed red pepper flakes </li><li class="ingredient">Freshly ground black pepper for seasoning </li><li class="ingredient">1/2 cup grated Parmesan cheese </li><li class="ingredient">1/4 cup chopped fresh flat-leaf parsley</li></ul><br /><h2><span style="font-size:130%;">Directions</span></h2><div class="instructions"><p>In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste. </p> <p> </p> <p>Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley. </p> </div>Optional: Serve with <a href="http://projectchef.blogspot.com/2011/01/115-cheddar-and-scallion-bread.html">Cheddar and Scallion Bread</a><br /><br /><br /><br />Makes 4-6 servings <span style="font-style: italic;">(we considered it 4 servings)</span><br /><br />Recipe from <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-and-chicken-chili-recipe/index.html">Giada at Home</a> on <a href="http://www.foodnetwork.com/">Food Network</a><br /><br />Rating: 5 out of 5 stars!Amy Nixonhttp://www.blogger.com/profile/15662106389903588210noreply@blogger.com0tag:blogger.com,1999:blog-2935585904432703026.post-82420323869605838202010-12-26T09:47:00.006-05:002010-12-27T09:24:14.921-05:00#113 :: Blueberry PieI'm not sure where I found this recipe several years ago, but it's been a favorite of mine since the first time I made it. It's now a staple at all my holiday meals! My granny made great chocolate pies, my mom makes great apple pies, and now I'm continuing the tradition with blueberry!<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmipD5442KNlkvpY9PjgppnAGA07PqkpFqg4GbStLSr-vh1O-gSiQk4oh62EBUO2NMrL21Dfdx_ORSvxNWte38xfsLqI3auZX4uTnHwB75MQr-X37XcQbv9sGkRu7-xlvidyKqJdjkS70/s1600/2010-12-26_08-36-05_917.jpg"><img style="cursor: pointer; width: 239px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmipD5442KNlkvpY9PjgppnAGA07PqkpFqg4GbStLSr-vh1O-gSiQk4oh62EBUO2NMrL21Dfdx_ORSvxNWte38xfsLqI3auZX4uTnHwB75MQr-X37XcQbv9sGkRu7-xlvidyKqJdjkS70/s320/2010-12-26_08-36-05_917.jpg" alt="" id="BLOGGER_PHOTO_ID_5555003168665626146" border="0" /></a><br /><br /><div style="text-align: left;"><span style="font-weight: bold;">Ingredients:</span><br /><ul><li>3 pints of blueberries</li><li>2 Tbsp. lemon juice</li><li>1/4 c all purpose flour (for thickening)</li><li>1/2 c sugar</li><li>1/4 tsp. cinnamon</li><li>Pats of butter to dot the top</li></ul><br /><span style="font-weight: bold;">Egg wash:</span><br /><ul><li>1 egg</li><li>1 Tbsp. milk</li></ul><br /><span style="font-weight: bold;">Pie Crust: </span> <ul><li class="ingredient">1 cup butter (2 sticks), cubed and chilled</li><li class="ingredient">2 1/4 cups all-purpose flour</li><li class="ingredient">1 teaspoon salt</li><li class="ingredient">8 to 10 tablespoons ice water</li></ul> <br /><span style="font-weight: bold;">Pie Crust Directions:</span><br /><br /> Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients. Yield: 2 (9-inch) pie crusts<br /><br /><span style="font-weight: bold;">Blueberry Filling Directions:</span><br /><br />Combine blueberries, lemon juice, flour, sugar and cinnamon and stir gently until blueberries are coated. Place in the bottom crust of the pie pan. Dot the top with the butter pieces. Place the top crust on and cut small slits around the middle, then crimp the edges. Transfer pie to the refrigerator to chill until firm, about 30 minutes. Heat oven to 425.<br /><br /><span style="font-weight: bold;">Baking Directions:</span><br /><br />Brush egg wash over the top crust. Place the pie on a cookie or baking sheet (some juices may bubble over, and this keeps your oven clean). Bake for 20 minutes at 425, then reduce heat to 350 and bake for 30-40 minutes or until juices are bubbling. Let cool before serving.<br /><br /><br />Makes 8 servings.<br /><br />Star Rating: 5 out of 5 stars<br /></div></div>Amy Nixonhttp://www.blogger.com/profile/15662106389903588210noreply@blogger.com0tag:blogger.com,1999:blog-2935585904432703026.post-40301315136129159832010-12-26T09:38:00.005-05:002010-12-26T09:47:09.647-05:00#112 :: Cornbread Stuffed Crown Roast of PorkHello again! The end of the year got awfully busy for me, so I got out of the habit of coooking at home. However, the holidays are all about cooking a nice big dinner so I finally have new recipes to share! :) One of my New Year's resolutions is to get back to cooking at home more, so this blog will become active again soon!<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCLw5z3_O4NAaPlInncLSM_KjDjaia-TPv6fXI4hr1oMjhruEJgsqKgjGtY6jYzVt4B0mR5yIELXebZkh2wy3t54vX5qkaP5lHeiaxmEFMZ5VgODukeFI9vj68U23xogIhRBBOQK3skeA/s1600/2010-12-25_17-39-28_949.jpg"><img style="cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCLw5z3_O4NAaPlInncLSM_KjDjaia-TPv6fXI4hr1oMjhruEJgsqKgjGtY6jYzVt4B0mR5yIELXebZkh2wy3t54vX5qkaP5lHeiaxmEFMZ5VgODukeFI9vj68U23xogIhRBBOQK3skeA/s320/2010-12-25_17-39-28_949.jpg" alt="" id="BLOGGER_PHOTO_ID_5555001388288617634" border="0" /></a><br /></div><br /><h2><span style="font-size:100%;">Ingredients</span></h2> <h3><span style="font-size:100%;">Pork Roast:</span> </h3> <ul><li class="ingredient">3 tablespoons olive oil </li><li class="ingredient">4 cloves garlic, chopped </li><li class="ingredient">2 tablespoons chopped fresh sage </li><li class="ingredient">1 1/2 teaspoons salt </li><li class="ingredient">1 teaspoon pepper </li><li class="ingredient">1 (5-pound) crown of pork, rib ends frenched </li><li class="ingredient"><br /></li></ul> <h3><span style="font-size:100%;">Stuffing: </span></h3> <ul><li class="ingredient">4 tablespoons (1/2 stick) butter </li><li class="ingredient">1 large green bell pepper, seeded and diced </li><li class="ingredient">1 medium white onion, diced </li><li class="ingredient">1 stalk celery, diced </li><li class="ingredient">1 clove garlic, minced </li><li class="ingredient">6 cups crumbled cornbread </li><li class="ingredient">2 eggs, lightly beaten </li><li class="ingredient">2 cups chicken broth </li><li class="ingredient">2 tablespoons chopped fresh rosemary </li><li class="ingredient">2 tablespoons chopped fresh cilantro </li><li class="ingredient">1 teaspoon hot sauce (recommended: Paula Deen's Hot Sauce) </li><li class="ingredient">1/2 teaspoon salt </li><li class="ingredient">1/4 teaspoon pepper</li></ul> <h2><span style="font-size:100%;">Directions</span></h2> <div class="instructions"> <p> For the pork roast: In a blender, puree the oil, garlic, and sage until smooth. Season with salt and pepper. Rub the mixture over the pork roast, making sure to cover the areas between the chops. Transfer the pork to a roasting pan and cover it with foil. Refrigerate it for at least 2 hours and up to 48 hours. Let stand at room temperature for 1 hour before roasting. </p> <p> </p> <p>Preheat the oven to 450 degrees F. </p> <p> </p> <p>Turn the roast upside down (rib bones down) in the roasting pan. Roast for 15 minutes, and then reduce the heat to 350 degrees F and roast until an instant-read thermometer reads 155 degrees F when inserted 2 inches into the center of the meat, about 1 1/2 hours more. </p> <p> </p> <p>For the stuffing: Melt the butter in a large skillet over medium-high heat. Add the green pepper, onion, celery, and garlic and cook until softened, stirring occasionally, for 7 to 10 minutes. In a large bowl, combine the vegetable mixture with the crumbled cornbread. Add the eggs, broth, rosemary, cilantro, hot sauce, salt, and pepper and stir to combine. Slowly stir in more broth, if needed, until the stuffing is moistened. Press the stuffing into a 2-quart casserole. </p> <p> </p> <p>Thirty minutes before removing the roast, place the stuffing in the oven. Bake until golden, about 45 minutes. </p> <p> </p> <p>When the roast is done, remove it from the oven, tent with foil, and let stand for at least 15 minutes. When the stuffing is done, mound half of it on a serving platter. Flip the roast upright on top of the stuffing. Fill the center of the roast with the remaining stuffing. Slice at the table.<br /></p><p><br /></p><p>Makes 6-8 Servings</p><p>Recipe from <a href="http://www.foodnetwork.com/recipes/paula-deen/cornbread-stuffed-crown-roast-of-pork-recipe/index.html">Paula's Best Dishes</a> on <a href="http://www.foodnetwork.com">Food Network</a></p><p>Star Rating: 4.5 out of 5 stars</p><p><br /></p> </div>Amy Nixonhttp://www.blogger.com/profile/15662106389903588210noreply@blogger.com0tag:blogger.com,1999:blog-2935585904432703026.post-86832945430795426932010-08-11T07:30:00.009-04:002010-08-11T07:54:25.445-04:00Still cookin'......We've been cooking quite a bit lately, even though I haven't posted a new recipe to the blog. I've been making some things we've made before, plus doing a few cooking experiments on my own. There are so many good recipes that we've added to this blog, that sometimes I just want to go back and eat them again! So that's pretty much what we did this week...we had the <a href="http://projectchef.blogspot.com/2010/02/53-poblano-stuffed-with-chorizo-shrimp.html">Stuffed Poblano Peppers</a> again, and the <a href="http://projectchef.blogspot.com/2010/07/106-memphis-dry-rub-ribs.html">Memphis Dry Rub Ribs</a>, mmm....and a few things we just whipped up on our own.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA1sFhmy4JrOkyeVDOp50zJKMk6SkKgCmJUa-fDDCPVjSR5nCB8LrZa_Z5iN1OGnJQZ5CF0F_rByfD9GBCE6Ucw_iof74Dxy_iZazXNcSn9UDbYGGyb6M7Qb15cKTGrYiMdanDpWTo7S0/s1600/IMG01530-20100810-1015.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA1sFhmy4JrOkyeVDOp50zJKMk6SkKgCmJUa-fDDCPVjSR5nCB8LrZa_Z5iN1OGnJQZ5CF0F_rByfD9GBCE6Ucw_iof74Dxy_iZazXNcSn9UDbYGGyb6M7Qb15cKTGrYiMdanDpWTo7S0/s320/IMG01530-20100810-1015.jpg" alt="" id="BLOGGER_PHOTO_ID_5504115334981421698" border="0" /></a><br />Chorizo Breakfast Tacos : We browned some chorizo and incorporated it into an omelet. We added some cheese, sour cream, and leftover <a href="http://projectchef.blogspot.com/2010/06/100-mexican-shrimp-burgers-with-avocado.html">Avocado Aioli</a>, then wrapped it up in a corn tortilla that was warmed over the gas burner on the stove. I LOVE breakfast tacos!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBhXl6OhCPDK8mRA2PANoVMnYEzo4K3ZkIIBiCvuXbFnZaKQPTTBAsKQVB21rdqE2l7bBk5Hh4DX3NRmCrDhJ5tuaZmGSBIWQP19dQ8m6gZaUeiItvXZ6ubtzXUp9B4ezWMuHe73H7ohI/s1600/IMG01529-20100809-1832.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBhXl6OhCPDK8mRA2PANoVMnYEzo4K3ZkIIBiCvuXbFnZaKQPTTBAsKQVB21rdqE2l7bBk5Hh4DX3NRmCrDhJ5tuaZmGSBIWQP19dQ8m6gZaUeiItvXZ6ubtzXUp9B4ezWMuHe73H7ohI/s320/IMG01529-20100809-1832.jpg" alt="" id="BLOGGER_PHOTO_ID_5504115331172816082" border="0" /></a><br />Salmon and Acorn Squash on the Grill : I seasoned everything with salt, pepper & olive oil and just grilled it, and added a little squeeze of fresh lemon juice added to the salmon. I also threw in some black eyed peas for good measure. :)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy7PewSk5YlbOqeqHFKbYqkGdpGyt42UmS9-25stXSIo1elZQTPmrzBtPWlbISeK5zeI96c9SY7lQnpWrN6zZ9djGi_oKgpzL9kdjlRmG1s2sorOGvggq2jmz5vVTsHoCnp5Hw8Dh9v9U/s1600/IMG01469-20100803-1922.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy7PewSk5YlbOqeqHFKbYqkGdpGyt42UmS9-25stXSIo1elZQTPmrzBtPWlbISeK5zeI96c9SY7lQnpWrN6zZ9djGi_oKgpzL9kdjlRmG1s2sorOGvggq2jmz5vVTsHoCnp5Hw8Dh9v9U/s320/IMG01469-20100803-1922.jpg" alt="" id="BLOGGER_PHOTO_ID_5504115328231909474" border="0" /></a><br />Seasoned Pork Chops and Grilled Asparagus : Another quick fix meal made entirely on the grill. I seasoned the pork chops with salt & pepper, chili powder and a small amount of cayenne pepper for some spice. Onto the grill it went, along with the asparagus. When it was done, I added some butter and parmesan to the asparagus.<br /><br />I'm planning out my list for next week and doing some new recipes, so get ready! :)Amy Nixonhttp://www.blogger.com/profile/15662106389903588210noreply@blogger.com0tag:blogger.com,1999:blog-2935585904432703026.post-81144967468583680392010-07-30T18:10:00.005-04:002010-07-30T18:23:14.005-04:00Vacation FoodI haven't posted in a while because we've been on vacation for the past week. I had hoped to do more cooking while on vacation, but mostly we ate out.<br /><br />We stopped at Ra Sushi Bar in Plano and had some amazing sushi and fried shrimp. It was so good it's going to have to become one of my regular stops when I visit Dallas.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJdLZdRJekPJPIWlvgNTmhBR5ErriBCEHIL-RIohpni3pBLDyNfWizldNKrABTXtvMLl5MEKmCmNTOY2MiI7VGCqBhPNQiZUpLTgsH7tx5Qn74YnqsX6od3IVEobVptHvdgynr7c0mug0/s1600/IMG01358-20100722-2344.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJdLZdRJekPJPIWlvgNTmhBR5ErriBCEHIL-RIohpni3pBLDyNfWizldNKrABTXtvMLl5MEKmCmNTOY2MiI7VGCqBhPNQiZUpLTgsH7tx5Qn74YnqsX6od3IVEobVptHvdgynr7c0mug0/s320/IMG01358-20100722-2344.jpg" alt="" id="BLOGGER_PHOTO_ID_5499825951832200066" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijM9iJ6FQVYfwUnsjRb7LoU10qjo_-XvBGPeYXumuO2Ijh5DXMlurKK2GZwLKmlBteI4kZOAT0SvJPNHd1Ns4ipoSnCzOu1fweQpMe427ZEJXTs7EyMui52vq1NlA56t8p9KoNK_BzQsg/s1600/IMG01349-20100722-1954-a.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijM9iJ6FQVYfwUnsjRb7LoU10qjo_-XvBGPeYXumuO2Ijh5DXMlurKK2GZwLKmlBteI4kZOAT0SvJPNHd1Ns4ipoSnCzOu1fweQpMe427ZEJXTs7EyMui52vq1NlA56t8p9KoNK_BzQsg/s320/IMG01349-20100722-1954-a.jpg" alt="" id="BLOGGER_PHOTO_ID_5499825942487678226" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiruPJuh46DigW2CfGvYjz3edA7WtylAqDPwWHsZ1Q83tP6iqFSPk9PBBfGM4qzHIXTNTC8oivf0vyOFwt4SCRWZ9xBJj3k-J_hcT98oSgwqBabw6M2LgVIKvku4kTlbpfWen_B4eZU7as/s1600/IMG01348-20100722-1954-a.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiruPJuh46DigW2CfGvYjz3edA7WtylAqDPwWHsZ1Q83tP6iqFSPk9PBBfGM4qzHIXTNTC8oivf0vyOFwt4SCRWZ9xBJj3k-J_hcT98oSgwqBabw6M2LgVIKvku4kTlbpfWen_B4eZU7as/s320/IMG01348-20100722-1954-a.jpg" alt="" id="BLOGGER_PHOTO_ID_5499825939046312786" border="0" /></a><br /><br />We also ate at Gator's, a cajun style restaurant in the West End of downtown Dallas. We had fried pickles for our appetizer, and a fried gator and catfish platter. I can't go to Texas without having some gator!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1Te_eNeFyusgeAa_qLXi6dLKq7nCKd0oBt44UwVvshhBZqyELeOuReSoME7HwdPwK0jv-sSjbHQ_gO7QPNNX0WNi2-R9QsONQs8BKM-A2fOt9RrTmlFhZrLE4yOgDguyXVKB-pVr870/s1600/IMG01418-20100724-2135-a.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1Te_eNeFyusgeAa_qLXi6dLKq7nCKd0oBt44UwVvshhBZqyELeOuReSoME7HwdPwK0jv-sSjbHQ_gO7QPNNX0WNi2-R9QsONQs8BKM-A2fOt9RrTmlFhZrLE4yOgDguyXVKB-pVr870/s320/IMG01418-20100724-2135-a.jpg" alt="" id="BLOGGER_PHOTO_ID_5499826643660725154" border="0" /></a><br /><br />We also ate at Pancho's (a Mexican buffet), Primo's (a Tex-Mex restaurant), Wing Stop (the best wings ever, Hawaiian BBQ!) and Jack-In-The-Box, my favorite fast food of all time! But....now my fridge is full of groceries again, and I'm planning this week's meals. Vacation is over, back to the real world where I have to cook my own meals!Amy Nixonhttp://www.blogger.com/profile/15662106389903588210noreply@blogger.com0tag:blogger.com,1999:blog-2935585904432703026.post-56212123280619260062010-07-17T08:26:00.004-04:002010-07-17T08:48:09.332-04:00#111 :: Chicken Stiir Fry with Green BeansChange of pace! We had a little bit of Asian flair this week. Plus, this gave me a chance to use up some of the veggies in the fridge that wouldn't keep while we're on vacation (we leave in 3 days -- excited!!). Even though the recipe only called for green beans, I threw in a carrot, a green pepper and a red pepper.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwzBsrhqkN7U92RzF7S914KK6NCHLNkEYpKHLQVT9eDRuyy0Csiq9yi2NF5u7VFTszVMGqohvrh8PGT32UTLownar0XMY-Ix3Zhw5hL4p7PPdz3Ms0eAt7Uae0P3X-Tq8uoyyYslRo8U4/s1600/IMG01292-20100714-2003.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwzBsrhqkN7U92RzF7S914KK6NCHLNkEYpKHLQVT9eDRuyy0Csiq9yi2NF5u7VFTszVMGqohvrh8PGT32UTLownar0XMY-Ix3Zhw5hL4p7PPdz3Ms0eAt7Uae0P3X-Tq8uoyyYslRo8U4/s320/IMG01292-20100714-2003.jpg" alt="" id="BLOGGER_PHOTO_ID_5494850972163871234" border="0" /></a><br /><br /><h2 style="font-weight: normal;"><span style="font-size:130%;">Ingredients</span></h2> <!--concordance-begin--> <ul><li class="ingredient">6 ounces boneless, skinless chicken breasts, very thinly sliced 1/8-inch thick </li><li class="ingredient">3 tablespoons soy sauce </li><li class="ingredient">3/4 teaspoon Asian spice blend </li><li class="ingredient">1/4 cup vegetable oil </li><li class="ingredient">1/2 pound green beans, stem ends trimmed, cut into 3-inch lengths </li><li class="ingredient">1 green bell pepper, sliced <span style="font-style: italic;">(*our addition)</span></li><li class="ingredient">1 red bell pepper, sliced<span style="font-style: italic;"> (*our addition)</span></li><li class="ingredient">1 carrot, stem ends trimmed, cut into 3-inch lengths <span style="font-style: italic;">(*our addition)</span><br /></li><li class="ingredient">1 tablespoon minced garlic </li><li class="ingredient">2 tablespoons hoisin sauce<span style="font-style: italic;"> (*I don't have this, so I used teriyaki sauce instead)</span><br /></li><li class="ingredient">1 teaspoon sesame oil </li><li class="ingredient">1/4 teaspoon red pepper flakes </li><li class="ingredient">Chopped green onions, for garnish</li></ul> <!--concordance-end--> <h2 style="font-weight: normal;"><span style="font-size:130%;">Directions</span></h2> <div class="instructions"> <p> In a bowl, combine the chicken, 4 1/2 teaspoons of the soy sauce, and Asian spice blend. Toss to coat and let sit for 10 minutes. </p> <p> </p> <p>In a large wok or saute pan, heat the oil over high heat. Add the chicken and stirring constantly, cook until brown, 1 to 2 minutes. Add the beans (and veggies) and stir-fry until wrinkled, stirring, about 2 to 3 minutes. Add the garlic and cook, stirring, for 10 seconds. Add the remaining 3 teaspoons of soy sauce, sesame oil, teriyaki sauce and red pepper flakes. Stir to coat, and cook for 1 minute. Remove from the heat and serve immediately, over white or basmati rice. Garnish with green onions. </p> </div><br />Makes 4 servings<br /><br />Recipe from <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-chicken-stir-fry-with-green-beans-recipe/index.html">Emeril Live</a> on <a href="http://www.foodnetwork.com/">Food Network</a><br /><br />Star Rating: <span style="font-style: italic;">4.5 out of 5 stars</span>Amy Nixonhttp://www.blogger.com/profile/15662106389903588210noreply@blogger.com0tag:blogger.com,1999:blog-2935585904432703026.post-41586043753593959212010-07-12T08:36:00.009-04:002010-07-12T08:51:08.306-04:00#110 :: Pineapple Upside Down CakeThis had a good flavor, but it wasn't the pineapple upside down cake I imagined when I started baking it. It turned out more like shortcake. It didn't rise and it was very dense. Plus, my springform pan wasn't closed tightly and half of the brown sugar leaked out while baking, so I didn't get that dark brown topping like it should have. It was good (obviously, because we ate it ALL), but it's definitely a different kind of pineapple upside down cake.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqtJDdFquiatnKXrPIQPQcndclsSp1j7WTaUQ9eg2rtvdm29D27coxx41eznyKiln9WKSV_uvSghxMK2KGoMjpbTyiPvLUJx8VlQw6DMFMEDEEZ_XxksNV0jsX0wbYTFUocSGXJZJXTS8/s1600/IMG01269-20100710-1511.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqtJDdFquiatnKXrPIQPQcndclsSp1j7WTaUQ9eg2rtvdm29D27coxx41eznyKiln9WKSV_uvSghxMK2KGoMjpbTyiPvLUJx8VlQw6DMFMEDEEZ_XxksNV0jsX0wbYTFUocSGXJZJXTS8/s320/IMG01269-20100710-1511.jpg" alt="" id="BLOGGER_PHOTO_ID_5492998227605227026" border="0" /></a><br /><br /><br /><h3 style="font-weight: normal;" id="rI">Ingredients:</h3><h3 style="color: rgb(0, 0, 0); font-weight: normal;" id="rI"><span style="font-size:85%;">Topping</span></h3><ul><li class="ingredient">3 tablespoons butter</li><li class="ingredient">3/4 cup brown sugar, firmly packed</li><li class="ingredient">6 slices pineapple or 1 can (20 ounces) can of drained pineapple chunks</li><li class="ingredient">maraschino cherries</li></ul><span><span style="font-size:100%;">Cake</span></span><ul><li class="ingredient">1/2 cup butter</li><li class="ingredient">1/2 cup sugar</li><li class="ingredient">1 egg</li><li class="ingredient">1 1/2 cups all-purpose flour</li><li class="ingredient">1 1/2 teaspoon baking powder</li><li class="ingredient">1/2 teaspoon salt</li><li class="ingredient">1/2 cup milk <span style="font-style: italic;">(*I used 1/4 cup milk and 1/4 cup pineapple juice)</span><br /></li></ul><h3 style="font-weight: normal;" id="rP">Directions</h3>In a 9-inch square cake pan, melt butter; sprinkle with brown sugar. Arrange pineapple and cherries on sugar, making a design. <p> Make cake batter: Cream 1/2 cup butter; gradually add 1/2 cup sugar and beat until light and fluffy. Add egg and beat well. Add sifted dry ingredients alternately with the milk; beat until smooth, ending with dry ingredients. Pour over pineapple design. Bake at 375° for about 35 minutes. Let cake cool for about 5 minutes before turning out onto a serving plate. Serve warm with whipped cream, if desired.<br /></p><p><br /></p><br />Makes 6-8 slices<br /><br />Recipe from <a href="http://southernfood.about.com/od/pineapplecakerecipes/r/bl30110d.htm">SouthernFood.About.Com</a><br /><br />Star Rating: <span style="font-style: italic;">3.5 out of 5 stars</span>Amy Nixonhttp://www.blogger.com/profile/15662106389903588210noreply@blogger.com0tag:blogger.com,1999:blog-2935585904432703026.post-60094438387930318362010-07-12T06:27:00.005-04:002010-07-12T06:52:29.313-04:00#109 :: Gold Medal Chicken FajitasWhen I say I could eat Mexican food every day, that is the absolute truth! Now that I'm learning how to cook Mexican food, we're really in for it! I added a few ingredients to this (which I've noted below) and I changed the cooking method of the peppers (also noted below).<br /><br />In learning about Mexican food and how to cook it, I've found that you get the best flavor out of most peppers when they're charred instead of sauteed in a skillet. You can char them directly over the fire on your gas stove top, or you can char them in the broiler. Make sure they get black and blistered on all sides, then put them into a large freezer bag. Seal it closed for 15 minutes. This lets the peppers steam and their skins will peel off easier. When they're done steaming, chop off the top with the stem, remove the veins and seeds, and remove any charred skin. When you're done, what you have left is just the soft roasted peppers that are packed with flavor!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtommEAb0Y58kyexRl_5aU89ok9ktLewpfYtHoIqL9jgYkzwup0_NBO5I_KaneEY0lQGCUQechUSRp8tZCGCElB54vOhaMsSWWqTgHRA6I9XsSW0g3bV6Y4s6KR4e7n0PcMzN-EInI9Uk/s1600/IMG01286-20100711-1922.jpg"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtommEAb0Y58kyexRl_5aU89ok9ktLewpfYtHoIqL9jgYkzwup0_NBO5I_KaneEY0lQGCUQechUSRp8tZCGCElB54vOhaMsSWWqTgHRA6I9XsSW0g3bV6Y4s6KR4e7n0PcMzN-EInI9Uk/s320/IMG01286-20100711-1922.jpg" alt="" id="BLOGGER_PHOTO_ID_5492967758524958834" border="0" /></a><br /><br /><h2 style="font-weight: normal;"><span style="font-size:130%;">Ingredients</span></h2> <!--concordance-begin--> <ul><li class="ingredient">1/4 cup vegetable oil, divided</li><li class="ingredient">3 tablespoons lemon juice</li><li class="ingredient">1 garlic clove, minced <span style="font-style: italic;">(*I just smashed a clove and included it in the marinade so I wouldn't have little minced pieces of garlic in the fajitas)</span><br /></li><li class="ingredient">1 teaspoon ground cumin</li><li class="ingredient">1 teaspoon garlic powder</li><li class="ingredient">1 teaspoon onion powder</li><li class="ingredient">1 teaspoon chili powder <span style="font-style: italic;">(*we added this in)</span><br /></li><li class="ingredient">Dash hot sauce <span style="font-style: italic;">(*we substituted hot sauce for 1/8 tsp cayenne pepper)</span><br /></li><li class="ingredient">Salt</li><li class="ingredient">Freshly ground black pepper</li><li class="ingredient">1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)<span style="font-style: italic;"></span><br /></li><li class="ingredient">1 medium onion, halved and sliced lengthwise</li><li class="ingredient">1 green bell pepper<br /></li><li class="ingredient">1 red bell pepper</li><li class="ingredient">2 poblano peppers <span style="font-style: italic;">(*we added this in)</span></li><li class="ingredient">8 (8-inch) flour tortillas</li><li class="ingredient">1 lime, juiced, for topping</li><li class="ingredient">Sour cream, for topping</li><li class="ingredient">Salsa, for topping</li><li class="ingredient">1 jalapeno pepper, un-cooked, seeded and diced <span style="font-style: italic;">(*we added this in)</span></li><li class="ingredient">Guacamole, for topping <span style="font-style: italic;">(*we used sliced avocados instead)</span><br /></li><li class="ingredient">Cheddar cheese, shredded, for topping <span style="font-style: italic;">(*we used Monterrey Jack instead)</span><br /></li></ul> <!--concordance-end--> <h2 style="font-weight: normal;"><span style="font-size:130%;">Directions</span></h2> <p> In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, chili powder, hot sauce (or cayenne), salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator.<br /></p><p>*Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.</p> <p>Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.</p><p>Char the peppers (instructions above). Once charred, peeled and de-veined, slice the peppers into strips.<br /></p> <p>Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.</p> <p>In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions until caramelized. When done, turn off the heat and add the sliced peppers in with the onions to keep warm.<br /></p> <p>Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.</p> <p>When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.</p><p><br /></p><p>Makes 8 servings</p><p>Recipe from <a href="http://www.foodnetwork.com/recipes/paula-deen/gold-medal-sizzling-fajitas-recipe/index.html">Paula's Party</a> on <a href="http://www.foodnetwork.com/">Food Network</a></p>Star Rating: 5 out of 5 starsAmy Nixonhttp://www.blogger.com/profile/15662106389903588210noreply@blogger.com0tag:blogger.com,1999:blog-2935585904432703026.post-33389224791528603582010-07-06T18:24:00.003-04:002010-07-06T18:34:16.155-04:00#108 :: Baked TilapiaThis is a good, quick fix (only 12 minutes!) when you want something light and healthy! We had brown rice on the side. A little plain, even though the fish has good flavor....but perfect when you need dinner PDQ and are avoiding the fast food like we are!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd68UNjkHu_gMdkUGm-qTt4qr0i5rBmtIn1oBzwfstPMu7jm-XMwHYPiRh9r54_JOoHfJaXG2sfQgal_mZSQDEkkPyS1So15Roo7Sc5EiaMvn1mfxAkRP9yaHP1g_-m4GZkDDrgTPbz2o/s1600/IMG01262-20100705-1133.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd68UNjkHu_gMdkUGm-qTt4qr0i5rBmtIn1oBzwfstPMu7jm-XMwHYPiRh9r54_JOoHfJaXG2sfQgal_mZSQDEkkPyS1So15Roo7Sc5EiaMvn1mfxAkRP9yaHP1g_-m4GZkDDrgTPbz2o/s320/IMG01262-20100705-1133.jpg" alt="" id="BLOGGER_PHOTO_ID_5490923203705438418" border="0" /></a><br /><br /><h2 style="font-weight: normal;"><span style="font-size:130%;">Ingredients</span></h2> <!--concordance-begin--> <ul><li class="ingredient">Butter cooking spray</li><li class="ingredient">4 (6 to 8-ounce) tilapia fillets</li><li class="ingredient">Salt and freshly cracked black pepper</li><li class="ingredient">1 lime, finely grated zest and juice</li><li class="ingredient">2 tablespoons butter</li></ul> <!--concordance-end--> <h2 style="font-weight: normal;"><span style="font-size:130%;">Directions</span></h2> <p> Preheat oven to 375 degrees F. Coat a large cast iron pan with a nonstick butter spray.</p> <p>Rinse fish and pat dry; place on the prepared baking sheet. Season each fillet with salt, cracked pepper, lime zest and lime juice. Add fish to the pan. Place a pat of butter on each fillet and cook in the oven for 8 to 12 minutes.</p><br /><br /><br /><br /><br />Makes 4 servings<br /><br />Recipe from <a href="http://www.foodnetwork.com/recipes/paula-deen/bobbys-baked-tilapia-recipe/index.html">Paula's Best Dishes</a> on Food Network<br /><br />Star Rating: <span style="font-style: italic;">4 out of 5 stars</span>Amy Nixonhttp://www.blogger.com/profile/15662106389903588210noreply@blogger.com0tag:blogger.com,1999:blog-2935585904432703026.post-2837638711232869272010-07-03T16:11:00.005-04:002010-07-03T18:56:48.242-04:00#107 :: Red Potato Salad with BaconThis is another recipe that I created myself. I looked at so many potato salad recipes, and none of them had everything I was looking for. So again, I chose the things I wanted and created my own. It turned out like a cross between a southern potato salad and a German potato salad.....and it was <span style="font-style: italic;">very</span> good!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbgU8-f2C0D7q15N5_oi-_S5sX0PVlmaShRA8BRElmkjoOQdJKerYAvE17K-XE_qg3Eyli6lwUFYHxqLk6ihNxU_CMTyzCv7KVF3_UUxUB7Znua3wQ_mQBB-CNvwTSDFrjgXvB_weTrRE/s1600/IMG01261-20100703-1812.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbgU8-f2C0D7q15N5_oi-_S5sX0PVlmaShRA8BRElmkjoOQdJKerYAvE17K-XE_qg3Eyli6lwUFYHxqLk6ihNxU_CMTyzCv7KVF3_UUxUB7Znua3wQ_mQBB-CNvwTSDFrjgXvB_weTrRE/s320/IMG01261-20100703-1812.jpg" alt="" id="BLOGGER_PHOTO_ID_5489815753985298562" border="0" /></a><br /><h2 style="font-weight: normal;"><span style="font-size:130%;">Ingredients</span></h2> <!--concordance-begin--> <ul><li class="ingredient">6 cups cubed red-skinned potatoes, unpeeled (about 1 1/4 pounds)</li><li class="ingredient">Salt</li><li class="ingredient">2 ounces bacon (2 or 3 strips)</li><li class="ingredient">1 cup chopped bell pepper (any color, we used green)</li><li class="ingredient">1 ear of grilled sweet corn<br /></li><li class="ingredient">1/4 cup minced sweet onion<br /></li><li class="ingredient">1/4 cup vegetable oil<span style="font-style: italic;"></span><br /></li><li class="ingredient">2 tablespoons balsamic vinegar<span style="font-style: italic;"></span><br /></li><li class="ingredient">1 tablespoon dijon mustard</li><li class="ingredient">3 tablespoons mayonnaise</li><li class="ingredient">Freshly ground pepper</li></ul> <!--concordance-end--> <h2 style="font-weight: normal;"><span style="font-size:130%;">Directions</span></h2> <p> Put the potatoes in a large pot; add water just to cover and season with 1/4 teaspoon salt. Bring to a boil over medium-high heat and cook until tender, 10-15 minutes. Drain and cool slightly.</p> <p>Meanwhile, cook the bacon in a large skillet until crisp. Drain on paper towels and finely chop. Add the bacon back to the pan with the onion and cook until the onion is soft. (You can omit this step if you like crunchy raw onions instead - I don't!)<br /></p> <p>In a large bowl, combine the potatoes and bell pepper. Toss in the onions and bacon. Cut the grilled corn off the cob and add the kernels to the potatoes.<br /></p> <p>In a small bowl, whisk the oil, vinegar, mustard, mayonnaise, 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over the potato mixture, tossing gently to coat. Cover and refrigerate or serve at room temperature.</p><br /><br />Makes 4-6 servings<br /><br />Recipe from Amy<br /><br />Star Rating: <span style="font-style: italic;">5 out of 5 stars!</span>Amy Nixonhttp://www.blogger.com/profile/15662106389903588210noreply@blogger.com0tag:blogger.com,1999:blog-2935585904432703026.post-10147977495864874062010-07-03T15:57:00.007-04:002010-07-03T18:58:21.632-04:00#106 :: Memphis Dry Rub RibsJamie works tomorrow, so we had our 4th of July celebration today. We made ribs, <a href="http://projectchef.blogspot.com/2010/07/107-red-potato-salad-with-bacon.html">Red Potato Salad with Bacon</a> and grilled corn, and as soon as it gets dark we're heading out to see some fireworks. What a delicious meal for the 4th of July! At first I was looking to make a BBQ sauce, but we didn't have any molasses or brown sugar (and several other several key ingredients) so I went for a dry rub instead. Jamie actually said these were the best ribs he ever ate!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1XTB3AI5LQcFbORxU-AXdv0QYwx6pmoRx-MjUJeay8nRsQQ3Dq0pODKp3y6w-ujg8Tvtj6yLFBM9Ti4PyBTU6FdG5hNFFt5593rN05uqKaiS2qnSu8K8hcz9lp3RGOexu2-0eUpzalQw/s1600/IMG01258-20100703-1811.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1XTB3AI5LQcFbORxU-AXdv0QYwx6pmoRx-MjUJeay8nRsQQ3Dq0pODKp3y6w-ujg8Tvtj6yLFBM9Ti4PyBTU6FdG5hNFFt5593rN05uqKaiS2qnSu8K8hcz9lp3RGOexu2-0eUpzalQw/s320/IMG01258-20100703-1811.jpg" alt="" id="BLOGGER_PHOTO_ID_5489814461933602946" border="0" /></a><br /><br /><h2 style="font-weight: normal;"><span style="font-size:130%;">Ingredients</span></h2> <!--concordance-begin--> <ul><li class="ingredient">2 1/2 pounds pork ribs</li></ul> <h3 style="font-weight: normal;"><span style="font-size:130%;">For the Rub:</span></h3> <ul><li class="ingredient">1/4 teaspoon cayenne pepper</li><li class="ingredient">1 teaspoon ground cumin</li><li class="ingredient">2 teaspoon paprika</li><li class="ingredient">1 teaspoon dry oregano</li><li class="ingredient">1 teaspoon sugar</li><li class="ingredient">1 teaspoon salt</li><li class="ingredient">1/2 teaspoon chili powder <span style="font-style: italic;">(*we chose to add this, it wasn't in the original recipe)</span></li><li class="ingredient">1/4 teaspoon onion salt <span style="font-style: italic;">(*we chose to add this, it wasn't in the original recipe)</span><span style="font-style: italic;"></span></li><li class="ingredient">25 grinds fresh black pepper</li><li class="ingredient">3 tablespoons vegetable oil</li></ul> <!--concordance-end--> <h2 style="font-weight: normal;"><span style="font-size:130%;">Directions</span></h2> <p> Preheat over to 300 degrees F.</p> <p>Mix the rub ingredients together well in a small bowl.</p> <p>Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on a foil-lined baking sheet.</p> <p>Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.</p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkMXq-sHde0tYLLcVftzrgzfX1XLeRGQxQuqWiLasbGqno35EdZpjHF9IFpayJgt2KPxUUERQSRkaPjfoIwqeQxlOTIEI8u1rcZ8J7DkDQykD0bN3-LN6N62iyVkzwVfpv4_l-SsQGGSM/s1600/IMG01257-20100703-1740.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkMXq-sHde0tYLLcVftzrgzfX1XLeRGQxQuqWiLasbGqno35EdZpjHF9IFpayJgt2KPxUUERQSRkaPjfoIwqeQxlOTIEI8u1rcZ8J7DkDQykD0bN3-LN6N62iyVkzwVfpv4_l-SsQGGSM/s320/IMG01257-20100703-1740.jpg" alt="" id="BLOGGER_PHOTO_ID_5489814453252527794" border="0" /></a><br /><br />Makes about 13-15 ribs<br /><br />Recipe from <a href="http://www.foodnetwork.com/recipes/dave-lieberman/dry-rub-ribs-memphis-daves-dinners-recipe/index.html">Good Deal with Dave Lieberman</a> on <a href="http://www.foodnetwork.com/">Food Network</a><br /><br />Star Rating: <span style="font-style: italic;">5+ out of 5 stars</span>Amy Nixonhttp://www.blogger.com/profile/15662106389903588210noreply@blogger.com0tag:blogger.com,1999:blog-2935585904432703026.post-16011702215617476572010-06-29T16:44:00.006-04:002010-06-29T20:17:23.333-04:00#105 :: Steak & Chicken Fajitas with Poblano PeppersTonight was experimental dinner night! I'm beginning to try my hand at selecting my own spices and ingredients, rather than follow a recipe. I'm sure it will end up in disaster eventually, but tonight it was perfect! I read so many recipes about what to marinate fajita meat in, and I didn't like any one in particular. So, I chose my own ingredients that I knew I liked and created my own marinade. The steak was amazing! The chicken was good, but I think it needed to marinate longer to pickup more of the flavors. I let them all marinate for about 2 hours.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzqkQwe76EQroyqEtOD7TCjA3YqrhUtuLeNbJ0CaTk5IRj2HcDZAQy25I89DvYbovCYv3Gi8fo5VTim8C7drnI46kDrC9zUGF1aUCqvy-kOiKdj3Ygt5paDhc0yiczHblJglfTgbDyr88/s1600/IMG01253-20100629-1833.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzqkQwe76EQroyqEtOD7TCjA3YqrhUtuLeNbJ0CaTk5IRj2HcDZAQy25I89DvYbovCYv3Gi8fo5VTim8C7drnI46kDrC9zUGF1aUCqvy-kOiKdj3Ygt5paDhc0yiczHblJglfTgbDyr88/s320/IMG01253-20100629-1833.jpg" alt="" id="BLOGGER_PHOTO_ID_5488352357645249762" border="0" /></a><br /><br /><span style="font-size:130%;">Ingredients</span><br /><br />For Fajitas:<br /><br />1 lb. flank steak<br />2 small chicken breasts<br />1 Green Bell Pepper<br />1 Red Bell Pepper<br />1 Poblano Pepper<br />1 Large Onion, sliced<br />1 Jalapeno, seeded and diced (optional)<br />1 Tbsp. Oil<br />Sour Cream<br />Quesadilla Cheese, grated<br /><br />For Marinade:<br /><br />Make your marinade in two separate freezer bags. In each bag, add:<br /><br />1 garlic clove, smashed<br />Juice of 1 lime<br />2 Tbsp. Oil (Olive, Vegetable, your choice...)<br />1 Tbsp. Coarsely Chopped Cilantro<br />1/2 tsp. Chili Powder<br />1/2 tsp. Cumin<br />1/4 tsp. Cayenne Pepper<br />Salt & Freshly Ground Black Pepper to taste<br /><br /><br /><span style="font-size:130%;">Directions</span><br /><br />Mix marinade ingredients in two freezer bags. Add the chicken to one and the steak to the other. Let them marinate for at least one hour.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiadxZtydGIIjcVTDwGP8IODUIAXTXXKEmltT09w7FqiKbms3cXJQfUR8jeER0u6kQXfUMiwYCSHmxXKZoXSwAPEdG26rXMVRfC-jVnOdiwmXZZOJ4vm3mPvvUDbjsmT-EINGx2CFnSBMU/s1600/IMG01251-20100629-1820.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiadxZtydGIIjcVTDwGP8IODUIAXTXXKEmltT09w7FqiKbms3cXJQfUR8jeER0u6kQXfUMiwYCSHmxXKZoXSwAPEdG26rXMVRfC-jVnOdiwmXZZOJ4vm3mPvvUDbjsmT-EINGx2CFnSBMU/s320/IMG01251-20100629-1820.jpg" alt="" id="BLOGGER_PHOTO_ID_5488352362380443778" border="0" /></a><br /><br />Using tongs, broil (or roast over an open flame) all of the peppers until charred on all sides. Seal the peppers in a ziploc bag for about 15 minutes so they can steam and soften the skin. Remove the charred skin, using a paper towel if necessary. Remove the veins and seeds, then slice into strips. Slice the onion into strips as well. Remove the seeds and veins from the jalapeno and dice.<br /><br />Heat 1 Tbsp. oil in a pan. When hot, add the onions and peppers. Cook until the onions are caramelized and remove from heat.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihlz9VeYaB6_oMUYO74nGmhK9q6VdehckUZUnigD3mchmljli9fVYOLV2NGumE_bX2q7WCdjQDkHtKfwDE6PdUqe3WG4k7R4Vql4DsStBHZa5EsfoKsIfRSPxhvG13yngKl07ydXc2k80/s1600/IMG01250-20100629-1820.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihlz9VeYaB6_oMUYO74nGmhK9q6VdehckUZUnigD3mchmljli9fVYOLV2NGumE_bX2q7WCdjQDkHtKfwDE6PdUqe3WG4k7R4Vql4DsStBHZa5EsfoKsIfRSPxhvG13yngKl07ydXc2k80/s320/IMG01250-20100629-1820.jpg" alt="" id="BLOGGER_PHOTO_ID_5488352369242595906" border="0" /></a><br /><br />Remove the chicken and steak from the marinade and grill them. The steak only takes a few minutes on each side, and the chicken should take a few minutes longer on each side than the steak. Our steak took 5 minutes, the chicken took 15. Let the meat sit for a few minutes before slicing into fajita strips.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFiAPOBdg4wevpOm9Y1_lfmvfAQt9daZ5ronF7waeAR3uAQ4EHJk_-BACrFYk8jwmchFvY7Hu22ID1tN0L-UwaviYj93EO67Z4PEdtILaPOyR0xKupR91RCVVJ1nCGcEyJ1vNZggIn3J8/s1600/IMG01255-20100629-1835.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFiAPOBdg4wevpOm9Y1_lfmvfAQt9daZ5ronF7waeAR3uAQ4EHJk_-BACrFYk8jwmchFvY7Hu22ID1tN0L-UwaviYj93EO67Z4PEdtILaPOyR0xKupR91RCVVJ1nCGcEyJ1vNZggIn3J8/s320/IMG01255-20100629-1835.jpg" alt="" id="BLOGGER_PHOTO_ID_5488352349920798178" border="0" /></a><br /><br />Pile your meat, peppers & onions, jalapeno, sour cream and cheese into a flour tortilla. Roll it up and enjoy.<br /><br /><br /><br />Makes 2-3 servings<br /><br />Recipe from Amy :)<br /><br />Star Rating: <span style="font-style: italic;">-- Steak: 5 out of 5 stars -- Chicken: 4 out of 5 stars</span>Amy Nixonhttp://www.blogger.com/profile/15662106389903588210noreply@blogger.com0tag:blogger.com,1999:blog-2935585904432703026.post-89558611990828753832010-06-28T09:37:00.008-04:002010-06-29T08:21:40.906-04:00#104 :: Mexi-BurgersThis was just a "throw it all together and throw it on the grill" recipe. We had some red bell peppers and onions, plus some leftover <a href="http://www.blogger.com/post-edit.g?blogID=2935585904432703026&postID=7234214831312581637">Avocado Aioli</a> from another meal, so we decided to create some Mexi-Burgers. They were definitely good... and no recipe was required!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-8whTSJretLvn1le474xQb1qo8LjRjUksXwYb_FMhE_vbucW5w9CxyyTotVse5zVt_lNJ-nHvCE8T5eaOoXiGBW03NzadqMITLXEFm2iFHsPuRbB6yht10Aw0X6X3WudPsuTNW2-GpNg/s1600/IMG01240-20100627-1214.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-8whTSJretLvn1le474xQb1qo8LjRjUksXwYb_FMhE_vbucW5w9CxyyTotVse5zVt_lNJ-nHvCE8T5eaOoXiGBW03NzadqMITLXEFm2iFHsPuRbB6yht10Aw0X6X3WudPsuTNW2-GpNg/s320/IMG01240-20100627-1214.jpg" alt="" id="BLOGGER_PHOTO_ID_5487847558183199026" border="0" /></a><br /><br /><span style="font-size:130%;">Ingredients</span><br /><br />1/2 lb. hamburger beef<br />1/2 Red Bell Pepper, diced (small)<br />1/2 small yellow onion, diced (small)<br />Salt, Pepper & Chili Powder to season<br />Quesadilla Cheese<br />Lettuce and Tomato Slices<br /><a href="http://www.blogger.com/post-edit.g?blogID=2935585904432703026&postID=7234214831312581637">Avocado Aioli<br /></a><br /><br /><span style="font-size:130%;">Directions</span><br /><br />Saute the diced red bell pepper and onion just until the onions are translucent. Allow them to cool. Season the beef patties with salt, pepper and chili powder (to your own taste).<br /><br />Add the peppers and onions to the beef and mix in with your hands. Separate the meat into two patties. Grill until done (8-10 minutes) or longer if you like yours well done.<br /><br /><span style="font-style: italic;">Tip: Add the quesadilla cheese to the burger just a few minutes before it's done grilling, so it will begin to melt.</span><br /><br /><br />Makes 2 servings<br /><br />Recipe by Amy :)<br /><br />Star Rating: <span style="font-style: italic;">5 out of 5 stars</span>Amy Nixonhttp://www.blogger.com/profile/15662106389903588210noreply@blogger.com0tag:blogger.com,1999:blog-2935585904432703026.post-77650738497509326572010-06-24T07:05:00.005-04:002010-06-25T07:16:19.782-04:00#103 :: Lime Cilantro Marinade<span style="font-size:100%;">This was an O.K. marinade. We both agreed yesterday's was better, but this was good for a change from the regular plain grilled chicken breast. They didn't get to marinate as long as they did yesterday (today we left them in the marinade for an hour, yesterday was 3 hours) so that might have a little to do with it. The recipe mentions using the chicken for fajitas, which we didn't do but I think would make even better use of the flavor of this marinade. It would have been great for fajitas!<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNDRmh1jH25qB1BMwdg6aoIQOEKKM-XlZe-u0Rsqb2OmboyqYYparyTuUTHhj58mAHmyQlzXwxjaYPdSxInz7JhlArUm-rqUv1QDRZLQJNYYU4sKw9xInA0OqebKGgp9FtE610JaU07Yo/s1600/IMG01223-20100624-2003.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNDRmh1jH25qB1BMwdg6aoIQOEKKM-XlZe-u0Rsqb2OmboyqYYparyTuUTHhj58mAHmyQlzXwxjaYPdSxInz7JhlArUm-rqUv1QDRZLQJNYYU4sKw9xInA0OqebKGgp9FtE610JaU07Yo/s320/IMG01223-20100624-2003.jpg" alt="" id="BLOGGER_PHOTO_ID_5486666957925070514" border="0" /></a><br /><br /><h2 style="font-weight: normal;"><span style="font-size:130%;">Ingredients</span></h2> <!--concordance-begin--> <span style="display: none;" class="nocoupons">nocoupons</span><!--concordance-end--> <br /><ul><span style="font-size:100%;"><li>4 boneless, skinless chicken breasts </li><li>3 large cloves garlic, minced </li><li>Juice of 1 lime </li><li>2 teaspoons ground cumin </li><li>2 teaspoons dried oregano </li><li>1 tablespoon chopped fresh cilantro </li><li>Salt and pepper to taste </li><li>1 tablespoon olive or other oil </li></span></ul> <h2 style="font-weight: normal;"><br /></h2><h2 style="font-weight: normal;"><span><span style="font-size:130%;">Directions</span></span></h2> <p><span style="font-size:100%;">Place the chicken in a shallow bowl. Combine the remaining ingredients in a small bowl and pour over the chicken, turning the breasts to coat both sides. Let set about 30 minutes. Heat a grill to high heat. Grill the breasts until just cooked through, turning to brown both sides. (<i>The amount of time depends on the thickness of the breasts and the heat of the grill.</i>) Remove from grill, tent with foil, and let rest about 5 minutes before serving. If using in the fajitas, carve into thin slices. </span></p><p><span style="font-size:100%;"><b>Note:</b> Breasts can also be cooked in a grill pan, skillet or under a hot broiler. </span></p><br /><br /><br /><br />Makes 4 servings<br /><br />Recipe from <a href="http://teriskitchen.com/poultry/grilled-b.html">Teri's Kitchen</a><br /><br />Star Rating: <span style="font-style: italic;">3 out of 5 stars</span>Amy Nixonhttp://www.blogger.com/profile/15662106389903588210noreply@blogger.com0tag:blogger.com,1999:blog-2935585904432703026.post-39067394898869124722010-06-23T17:19:00.004-04:002010-06-24T07:05:45.737-04:00#102 :: Lemon Dijon MarinadeI noticed that we hadn't really done any marinades since we started this blog, so I decided to try some different varieties of marinades this week. This lemon Dijon marinade was the first, and Jamie loved it! He all but licked the plate clean when he was done! :) We served it with one of our new favorites, roasted broccoli.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9nY7w4rw-o1VMrWK4SUXkxaU_9niuzWogYaYA5NGGaIrPGRB_beNSn6loOKWxzME8Is9Wh13YkSPpN3tDic9SsaZWwMv_I4YWJAjHOBKXazYNVwiBmK9xFiMwx6st9BWZyLcvKkO37ig/s1600/IMG01221-20100623-1947.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9nY7w4rw-o1VMrWK4SUXkxaU_9niuzWogYaYA5NGGaIrPGRB_beNSn6loOKWxzME8Is9Wh13YkSPpN3tDic9SsaZWwMv_I4YWJAjHOBKXazYNVwiBmK9xFiMwx6st9BWZyLcvKkO37ig/s320/IMG01221-20100623-1947.jpg" alt="" id="BLOGGER_PHOTO_ID_5486294347724826274" border="0" /></a><br /><br /><h2 style="font-weight: normal;"><span style="font-size:130%;">Ingredients</span></h2> <!--concordance-begin--> <span style="display: none;" class="nocoupons">nocoupons</span> <ul><li class="ingredient">1/2 cup lemon juice</li><li class="ingredient">2 tablespoon Dijon mustard</li><li class="ingredient">Kosher salt and freshly ground black pepper</li><li class="ingredient">1 cup good olive oil</li><li class="ingredient">2 chicken breasts, bone-in and skin-on</li></ul> <!--concordance-end--> <h2 style="font-weight: normal;"><span style="font-size:130%;">Directions</span></h2> <p> In a small bowl, whisk together the lemon juice, mustard, 1 teaspoon salt and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Set aside.</p> <p>Place the chicken breasts in a baking dish large enough to hold them in a single layer and sprinkle generously with salt and pepper on both sides. Pour half the marinade over the chicken, reserving the other half to use later. Allow the chicken to marinade for at least two hours in the refrigerator.</p> <p>Preheat the oven to 350 degrees F.</p> <p>Roast the chicken for 35 to 40 minutes, or until cooked through. Remove the chicken from the oven and pour the remaining marinade over the top of the chicken. Cover the dish with aluminium foil and allow to rest for 10 minutes.</p><br />Makes 2 servings<br /><br />Recipe from <a href="http://www.foodnetwork.com/recipes/ina-garten/chicken-marinade-recipe/index.html">Barefoot Contessa</a> on <a href="http://www.foodnetwork.com/">Food Network</a><br /><br />Star Rating: <span style="font-style: italic;">4 out of 5 stars</span>Amy Nixonhttp://www.blogger.com/profile/15662106389903588210noreply@blogger.com0tag:blogger.com,1999:blog-2935585904432703026.post-10690647991881915592010-06-16T18:47:00.005-04:002010-06-24T07:21:05.718-04:00#101 :: Mexican RiceThis rice was definitely good, but it just felt like it was missing a <span style="font-style: italic;">little</span> something. I'm used to Mexican rice in Texas, and maybe they use a certain spice that's not in this recipe. I'm going to keep trying rice recipes until I find something that tastes like what I remember from home! But for now, this rice is good enough to serve with my Mexican meals!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv2-OvMXetfgycYjDXTULBLSfjJ-pEGrrReRQO0zVQJWhESNBXdKBLIo0xYcJZMxrKiV7fydO7tRxHIYegt48JlcnC68dgInGd8Hd-ZXooiTYiQd9P7seCIjcMf5GTYceP2CWZ-J2wu60/s1600/IMG01150-20100616-2011.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv2-OvMXetfgycYjDXTULBLSfjJ-pEGrrReRQO0zVQJWhESNBXdKBLIo0xYcJZMxrKiV7fydO7tRxHIYegt48JlcnC68dgInGd8Hd-ZXooiTYiQd9P7seCIjcMf5GTYceP2CWZ-J2wu60/s320/IMG01150-20100616-2011.jpg" alt="" id="BLOGGER_PHOTO_ID_5483698286688413890" border="0" /></a><br /><br /><br /><h2 style="font-weight: normal;"><span style="font-size:130%;">Ingredients</span></h2> <!--concordance-begin--> <ul><li class="ingredient">3 vine-ripened tomatoes </li><li class="ingredient">2 cups chicken broth, plus more as needed </li><li class="ingredient">1 tablespoon olive oil </li><li class="ingredient">1 large chopped onion </li><li class="ingredient">1 large finely diced carrot </li><li class="ingredient">1 large garlic clove, minced </li><li class="ingredient">2 cups medium-grain rice </li><li class="ingredient">2 teaspoons salt </li><li class="ingredient">1 bay leaf </li><li class="ingredient">1 whole serrano chile </li><li class="ingredient">1/4 cup fresh or frozen peas, thawed</li></ul> <!--concordance-end--> <h2 style="font-weight: normal;"><span style="font-size:130%;">Directions</span></h2> <div class="instructions"> <p> Cut the tomatoes in half, and remove the seeds. Add the tomatoes and 2 cups of broth to a blender and puree. Strain into a bowl and reserve the liquid. Add enough extra broth to make 4 cups of liquid. </p> <p> </p> <p>In a large saucepan, heat the oil over medium-high heat. Add the onion and carrots and saute for 4 minutes until the onion is translucent. Add the garlic and saute for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes. Add the tomato broth mixture, stir and bring to boil. Add the salt, bay leaf, and the serrano chile. Reduce the heat, cover and simmer until the rice is tender, about 20 minutes. Remove the pan from heat. Scatter the peas over the top of the rice, cover, and let the rice stand 5 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve. </p> </div><br /><br />Makes 6-8 servings<br /><br />Recipe from <a href="http://www.foodnetwork.com/recipes/marcela-valladolid/foolproof-mexican-rice-arroz-mexicano-recipe/index.html">Mexican Made Easy</a> on <a href="http://www.foodnetwork.com/">Food Network</a><br /><br />Star Rating: <span style="font-style: italic;">4 out of 5 stars</span>Amy Nixonhttp://www.blogger.com/profile/15662106389903588210noreply@blogger.com0tag:blogger.com,1999:blog-2935585904432703026.post-72342148313125816372010-06-16T18:46:00.006-04:002010-06-17T07:14:27.425-04:00#100 :: Mexican Shrimp Burgers with Avocado AioliOur 100th recipe! When I started this blog, I wasn't sure we'd make it this far!<br /><br />I'm so glad the new season of Mexican Made Easy has started. I don't think I've ever made anything from this show on Food Network that I didn't like! These burgers were amazing, and putting them together was surprisingly easy. At first it seemed like a lot of ingredients, but the prep is easy; just toss everything in a food processor, shape into patties and toss on the grill. Done! Same for the avocado aioli; throw the ingredients in the food processor, give it a whiz, and you're done. Couldn't be easier!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyhbxFQ7nLARvdKGy7nllrmTYF7_dNZtFoFSPT3Gjo3-q8R8Pp642ng80eZZo5MCC9luAap2ELI0oWNOHJylvzhDU9m_Dk2PGXZGE6CkauTcCoexisHjNZ7nux2mHpY54x3u9er72J7fI/s1600/IMG01154-20100616-2018.jpg"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyhbxFQ7nLARvdKGy7nllrmTYF7_dNZtFoFSPT3Gjo3-q8R8Pp642ng80eZZo5MCC9luAap2ELI0oWNOHJylvzhDU9m_Dk2PGXZGE6CkauTcCoexisHjNZ7nux2mHpY54x3u9er72J7fI/s320/IMG01154-20100616-2018.jpg" alt="" id="BLOGGER_PHOTO_ID_5483694534634595650" border="0" /></a><br /><br /><span style="font-size:130%;">Ingredients</span> <!--concordance-begin--> <h3 style="font-weight: normal;"><span style="font-size:100%;">Burgers:</span></h3> <ul><li class="ingredient">1 pound medium uncooked shrimp, shelled and deveined</li><li class="ingredient">1 egg</li><li class="ingredient">2 tablespoons chopped cilantro leaves</li><li class="ingredient">1 garlic clove, peeled</li><li class="ingredient">3/4 cup plain bread crumbs, plus more as needed</li><li class="ingredient">1 poblano chile, roasted, peeled, stemmed, seeded, and diced</li><li class="ingredient">1 teaspoon sea salt</li><li class="ingredient">1/2 teaspoon freshly ground black pepper</li><li class="ingredient">2 tablespoons vegetable oil</li></ul> <h3 style="font-weight: normal;"><span style="font-size:130%;">Avocado Aioli:</span></h3> <ul><li class="ingredient">1 Hass avocado, halved, pitted, and peeled</li><li class="ingredient">1/4 cup mayonnaise</li><li class="ingredient">1 tablespoon fresh lime juice</li><li class="ingredient">2 medium garlic cloves, peeled</li><li class="ingredient">1 serrano chile, stemmed, halved and seeded <span style="font-style: italic;">(we omitted the serrano)</span><br /></li><li class="ingredient">2 tablespoons chopped cilantro leaves</li><li class="ingredient">Sea salt and freshly ground black pepper</li><li class="ingredient">6 hamburger buns, split in half </li><li class="ingredient">3 medium tomatoes, sliced</li><li class="ingredient">6 lettuce leaves or a mixture of baby lettuce leaves</li></ul> <!--concordance-end--> <h2 style="font-weight: normal;"><span style="font-size:130%;">Directions</span></h2> <div class="instructions"> <p> Burgers:</p> <p>In a food processor, combine the shrimp, egg, cilantro, garlic, 3/4 cup bread crumbs, poblano chile, salt, and pepper. Process until the mixture is a coarse puree. Form the mixture into 6 patties and set aside (if the mixture is too wet, add additional bread crumbs, 1 tablespoon at a time, until the mixture can be molded easily). </p> <p>Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the patties with vegetable oil and grill until golden, about 3 minutes per side, depending on the thickness.<br /></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQma3newNI4GOkc3oWTz57ZA8t2TGMesc26ClZpYX5OYR9Cn-mI3fJT30CM5AVngatG-XVtU1WhZvsVC_Lu-gpLNNW9da54XrI81Z8I-BJJqk7d6DtTUKo0t6dPLtqUvCCK0zjacwMv0/s1600/IMG01152-20100616-2011.jpg"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQma3newNI4GOkc3oWTz57ZA8t2TGMesc26ClZpYX5OYR9Cn-mI3fJT30CM5AVngatG-XVtU1WhZvsVC_Lu-gpLNNW9da54XrI81Z8I-BJJqk7d6DtTUKo0t6dPLtqUvCCK0zjacwMv0/s320/IMG01152-20100616-2011.jpg" alt="" id="BLOGGER_PHOTO_ID_5483694553907995186" border="0" /></a></p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs2g6BmiQYtDVXgYqGRuXcs9018nVVxModn0PT2MfRoMv1ZpOeLa1nKxzHMky9nWaTTa1B-tkHHyEY6agi9ytZKOMVP4553R6pANoKeMVYR8kow2gCPh6zS-UlIb490_y6J0CVjHPk6ms/s1600/IMG01153-20100616-2011.jpg"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs2g6BmiQYtDVXgYqGRuXcs9018nVVxModn0PT2MfRoMv1ZpOeLa1nKxzHMky9nWaTTa1B-tkHHyEY6agi9ytZKOMVP4553R6pANoKeMVYR8kow2gCPh6zS-UlIb490_y6J0CVjHPk6ms/s320/IMG01153-20100616-2011.jpg" alt="" id="BLOGGER_PHOTO_ID_5483694549939523042" border="0" /></a></p> <p>Avocado Aioli:</p> <p>Scoop the avocado pulp into the bowl of a food processor. Add the mayonnaise, lime juice, garlic cloves, serrano chile and cilantro. Process until smooth. Season with salt and pepper, to taste.</p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2yJKWqjFyjkNr4trXesheionUb6_rjzNkJL2VkI5d8cJLZP-Xn-XT4rzDcfIwKSelISTbaTcxQemDcb8R4exu4Qz_-EjkBhW3voAoqrKXzD0RDciwgGanXq5p0IPp-2cF6Lv4oa2GbLk/s1600/IMG01151-20100616-2011.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2yJKWqjFyjkNr4trXesheionUb6_rjzNkJL2VkI5d8cJLZP-Xn-XT4rzDcfIwKSelISTbaTcxQemDcb8R4exu4Qz_-EjkBhW3voAoqrKXzD0RDciwgGanXq5p0IPp-2cF6Lv4oa2GbLk/s320/IMG01151-20100616-2011.jpg" alt="" id="BLOGGER_PHOTO_ID_5483694557149205874" border="0" /></a></p> <p>To assemble:</p> <p>Serve the shrimp burgers on buns, topped with a dollop of avocado aioli, sliced tomato, and lettuce. </p> </div><br /><br />Makes 6 servings<br /><br />Recipe from <a href="http://www.foodnetwork.com/recipes/marcela-valladolid/mexican-shrimp-burgers-recipe/index.html">Mexican Made Easy</a> on <a href="http://www.foodnetwork.com/">Food Network</a><br /><br />Star Rating: <span style="font-style: italic;">5 out of 5 stars</span>Amy Nixonhttp://www.blogger.com/profile/15662106389903588210noreply@blogger.com0tag:blogger.com,1999:blog-2935585904432703026.post-37578531542898609362010-06-14T09:04:00.005-04:002010-06-14T09:47:55.811-04:00#99 :: Watermelon Mint Agua FrescaCool and refreshing...perfect for hot summer days!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8emsjQ-CixusbZhOUAMsInx4PsngC3GKATiTA0rJglOtJ1gtlT37-qKdUWr7DYWs_yqM-PBbEdeABvgLHWMmP893lA2FItLHiArmY0VigNgooqVDAJ_F7ttN924Ku8rEuWRHHsmFKN08/s1600/VM0104_Watermelon-and-Mint-Agua-Fresca_s4x3_med.jpg"><img style="cursor: pointer; width: 191px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8emsjQ-CixusbZhOUAMsInx4PsngC3GKATiTA0rJglOtJ1gtlT37-qKdUWr7DYWs_yqM-PBbEdeABvgLHWMmP893lA2FItLHiArmY0VigNgooqVDAJ_F7ttN924Ku8rEuWRHHsmFKN08/s320/VM0104_Watermelon-and-Mint-Agua-Fresca_s4x3_med.jpg" alt="" id="BLOGGER_PHOTO_ID_5482625131721730578" border="0" /></a><br /><br /><h2 style="font-weight: normal;"><span style="font-size:130%;">Ingredients</span></h2> <!--concordance-begin--> <ul><li class="ingredient">4 cups watermelon, seeded and cubed (about 3 pounds)</li><li class="ingredient">1/2 cup water</li><li class="ingredient">24 mint leaves, divided</li><li class="ingredient">8 tablespoons super-fine sugar (adjust if too sweet when using a naturally sweeter watermelon), divided</li><li class="ingredient">4 very thin lime slices, halved into half moons, divided</li></ul> <!--concordance-end--> <h2 style="font-weight: normal;"><span style="font-size:130%;">Directions</span></h2> <p> Add the watermelon and the water to a blender, and puree until smooth. Divide the mint leaves, sugar and lime slices among 8 glasses and muddle the ingredients. Add ice to each glass and pour in the watermelon agua fresco. Stir and serve.</p><p><br /></p><p>Makes 8 servings</p><p>Recipe from <a href="http://www.foodnetwork.com/recipes/marcela-valladolid/watermelon-and-mint-agua-fresca-fresh-fruit-blended-water-recipe/index.html">Mexican Made Easy</a> on <a href="http://www.foodnetwork.com">Food Network</a></p><p>Star Rating: <span style="font-style: italic;">5 out of 5</span><br /></p>Amy Nixonhttp://www.blogger.com/profile/15662106389903588210noreply@blogger.com0tag:blogger.com,1999:blog-2935585904432703026.post-88399723604034889172010-06-14T09:03:00.002-04:002010-06-14T09:15:36.938-04:00#98 :: Ginger Lime Soy ShrimpI thought this marinade smelled kinda funny and wasn't sure if I would like it or not. Then when Jamie dropped them onto the grill, the smell turned heavenly! I wasn't really sure what to pair this shrimp with, since it had such a variety of interesting ingredients in the marinade....so we decided to put it on top of a simple salad of Romain lettuce and feta cheese. It was light and wonderful!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqdrgfW9R4QizEFx5mCr7FokUv9KTj1jd50JNiwpQUp0CI6DZvxa03fOH8bbCKY2t5zwhkd73eqv03EUujbA-V7rtGjyeZkNLR5WT6V4kH7FUagvEcfqHEwWfQREi06v1wURx7CPMVWRA/s1600/IMG01146-20100613-1805.jpg"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqdrgfW9R4QizEFx5mCr7FokUv9KTj1jd50JNiwpQUp0CI6DZvxa03fOH8bbCKY2t5zwhkd73eqv03EUujbA-V7rtGjyeZkNLR5WT6V4kH7FUagvEcfqHEwWfQREi06v1wURx7CPMVWRA/s320/IMG01146-20100613-1805.jpg" alt="" id="BLOGGER_PHOTO_ID_5482616471342906594" border="0" /></a><br /><br /><h2 style="font-weight: normal;"><span style="font-size:130%;">Ingredients</span></h2> <!--concordance-begin--> <ul><li class="ingredient">2 large shallots, peeled and chopped</li><li class="ingredient">1 (2-inch) piece fresh ginger, peeled and chopped <span style="font-style: italic;">(we used 1/2 tsp of ground ginger)</span><br /></li><li class="ingredient">4 cloves garlic, smashed</li><li class="ingredient">3/4 cup soy sauce</li><li class="ingredient">1/2 cup fresh lime juice</li><li class="ingredient">2 tablespoons sugar</li><li class="ingredient">1/4 cup chopped green onions</li><li class="ingredient">1/4 cup peanut oil</li><li class="ingredient">1/4 teaspoon coarsely ground black pepper</li><li class="ingredient">2 pounds large shrimp, shells and tails on</li></ul> <!--concordance-end--> <h2 style="font-weight: normal;"><span style="font-size:130%;">Directions</span></h2> <p> Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.</p> <p>Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.</p><br />Makes 8 servings<br /><br />Recipe from <a href="http://www.foodnetwork.com/recipes/bobby-flay/ginger-soy-lime-marinated-shrimp-recipe/index.html?nl=ROTD_061010_2">Boy Meets Grill</a> on <a href="http://www.foodnetwork.com">Food Network</a><br /><br />Star Rating: <span style="font-style: italic;">4.5 out of 5</span>Amy Nixonhttp://www.blogger.com/profile/15662106389903588210noreply@blogger.com0tag:blogger.com,1999:blog-2935585904432703026.post-15585579705690506082010-06-10T12:06:00.006-04:002010-06-10T12:26:19.901-04:00New Easy Recipe Search FeatureI added a cool new feature to the blog! Now you can easily search through all of our recipes in 3 different ways!<br /><br /><span style="font-weight: bold;">- Search by ingredient </span><br /><span style="font-style: italic;">(ie, pork, beef, chicken, cayenne, thyme, heavy cream, carrots, lemon, etc.....)</span><br />This is great for situations like.....if you have some fresh Thyme from the garden and want a great recipe to use it in, browse the recipes under "thyme". If you have some heavy cream in the refrigerator that you want to use up before it turns, browse the "heavy cream" recipes. Look up any particular ingredient to see recipes that use it.<br /><br /><span style="font-weight: bold;">- Search by course</span><br /><span style="font-style: italic;">(ie, appetizer, side dishes, salads, soups, desserts, etc...) </span><br />If you're not committed to a certain ingredient, try browsing all of the "salads" for a starter course. Need a dessert to take to a dinner party? You can browse just the "dessert" recipes.<br /><br /><span style="font-weight: bold;">- Search by region</span><br /><span style="font-style: italic;">(ie, Mexican, Italian, Southern......more to come!)</span><br />Mexican, Italian and Southern are our favorites, so we have the most recipes posted in these categories so far. Before the year is out we hope to add Thai, Japanese, Chinese, German and Mediterranean, so check back for new search categories!Amy Nixonhttp://www.blogger.com/profile/15662106389903588210noreply@blogger.com0tag:blogger.com,1999:blog-2935585904432703026.post-81049963649654917122010-06-09T17:34:00.002-04:002010-06-10T08:39:36.247-04:00#97 :: Herb Tilapia with Green Beans<span style="font-size:100%;">This is a one pan meal! It had the potential to be really good, but the crust didn't stick to my fish! Most of it ended up stuck to the bottom of the pan -- not burned, just stuck....and I'm not really sure why. It's said to cook over med/high heat (so I used medium), plenty of butter in the pan, followed the instructions to the letter.....all I can think is that the heat should have been higher so they spent less time in the pan. I got the perfect golden color I was looking for, it just wouldn't stick to the fish! Anyway, the important part is that the flavor was good, even if most of the fish had crumbled coatings. (Luckily we got one piece that turned out alright, so we were able to use it for the photo).<br /></span><h2><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYtskXRGAzLxXcA_zpIVviWzloEwCSw_JNNCpUs1nsuUvj9L-lB46kDRtyYNIy6xEMLDRVYBF4s03AYDedxzDuKUJ6pP9w2ZyJRaTFmcro1DldrvaVgYFctJveYZcXQ-8Dx5PD0ilOCRY/s1600/IMG01134-20100609-1923.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYtskXRGAzLxXcA_zpIVviWzloEwCSw_JNNCpUs1nsuUvj9L-lB46kDRtyYNIy6xEMLDRVYBF4s03AYDedxzDuKUJ6pP9w2ZyJRaTFmcro1DldrvaVgYFctJveYZcXQ-8Dx5PD0ilOCRY/s320/IMG01134-20100609-1923.jpg" alt="" id="BLOGGER_PHOTO_ID_5481089666356257154" border="0" /></a></h2><h2 style="font-weight: normal;"><span style="font-size:130%;">Ingredients</span></h2> <!--concordance-begin--> <ul><li class="ingredient">2 tablespoons all-purpose flour</li><li class="ingredient">2 teaspoons chopped fresh oregano, plus more for garnish <span style="font-style: italic;">(we used 1 tsp. dried)</span><br /></li><li class="ingredient">2 tablespoons chopped fresh parsley <span style="font-style: italic;">(we used 1 tsp. dried)</span></li><li class="ingredient">Kosher salt and freshly ground pepper</li><li class="ingredient">4 6-ounce tilapia fillets</li><li class="ingredient">4 tablespoons unsalted butter</li><li class="ingredient">1/2 pound thin green beans or haricots verts</li><li class="ingredient">1 clove garlic, chopped</li><li class="ingredient">1 cup grape or cherry tomatoes, halved <span style="font-style: italic;">(we skipped the tomatoes!)</span><br /></li><li class="ingredient">Juice of 1 lemon</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFVqrZsKsAXsZXxJGoR79G3zx9bChKuiMAjn7kzqm83zWjp97CYfCPvEVXwPr6Ob6ty_u9tQq_UQOo_Yqq6SsFqknR5fSaeZQlQ9aiHMf1LcW_CWemvjUUVHUwz9EPOvbH2NnfZoAl-yg/s1600/IMG01133-20100609-1723.jpg"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFVqrZsKsAXsZXxJGoR79G3zx9bChKuiMAjn7kzqm83zWjp97CYfCPvEVXwPr6Ob6ty_u9tQq_UQOo_Yqq6SsFqknR5fSaeZQlQ9aiHMf1LcW_CWemvjUUVHUwz9EPOvbH2NnfZoAl-yg/s320/IMG01133-20100609-1723.jpg" alt="" id="BLOGGER_PHOTO_ID_5481089668523148994" border="0" /></a> <!--concordance-end--> <h2 style="font-weight: normal;"><span style="font-size:130%;">Directions</span></h2> <p> Combine the flour, oregano and parsley in a shallow dish. Season with salt and pepper.</p> <p>Place a large skillet over medium-high heat. Dredge the fish in the flour mixture, shaking off the excess. Melt 3 tablespoons butter in the skillet, then add 2 fillets and cook until golden brown on the bottom, about 4 minutes. Flip and cook through, 1 to 2 more minutes. Transfer to a plate and keep warm. Repeat with the remaining 2 fillets.</p> <p>Add the green beans and garlic to the skillet and cook about 2 minutes. Season with salt and pepper, then add the tomatoes and cook until just softened, about 1 more minute. Stir in the lemon juice and 1/4 cup water, then cover and cook until the beans are tender, about 3 more minutes. Remove from the heat and stir in the remaining 1 tablespoon butter until just melted.</p> <p>Divide the fish and vegetables among plates. Garnish with oregano.</p><br /><br /><br />Makes 4 servings.<br /><br />Recipe from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/tilapia-with-green-beans-recipe/index.html">Food Network</a><br /><br />Star Rating: <span style="font-style: italic;">4 out of 5 stars</span><span style="font-style: italic;"></span>Amy Nixonhttp://www.blogger.com/profile/15662106389903588210noreply@blogger.com0tag:blogger.com,1999:blog-2935585904432703026.post-83649910181009680262010-06-06T17:05:00.000-04:002010-06-09T17:34:04.034-04:00#96 :: Low Country Smothered Pork ChopsThis recipe was just calling my name! It takes a while to prepare, so it's definitely not a meal to make when you have a busy night, but the time it takes is really worth it. The pork chops are fall apart tender, and there's a hint of a bite from the cayenne. I took advantage of the break in the rain to grill some sweet corn to go with the pork chops, and of course we had to have mashed potatoes as well. Perfect choice for a Sunday supper....<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgufSE_jkPCyrdYxZa_MK6hhyphenhyphenlDcR9tghH4Hoh_FueWDO5JX2UNyPoFfLoOQulCe04Fx1zIOZ9nQkmcBcWKOvy9hJAWVons4Me20askw2xPDLfXoFE5tdPqCieIukoTxiyWncLILD9KWFk/s1600/IMG01120-20100606-1918.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgufSE_jkPCyrdYxZa_MK6hhyphenhyphenlDcR9tghH4Hoh_FueWDO5JX2UNyPoFfLoOQulCe04Fx1zIOZ9nQkmcBcWKOvy9hJAWVons4Me20askw2xPDLfXoFE5tdPqCieIukoTxiyWncLILD9KWFk/s320/IMG01120-20100606-1918.jpg" alt="" id="BLOGGER_PHOTO_ID_5479825604250702226" border="0" /></a><br /><br /><h2 style="font-weight: normal;"><span style="font-size:130%;">Ingredients</span></h2> <!--concordance-begin--> <ul><li class="ingredient">4 center-cut pork chops, 1-inch thick</li><li class="ingredient">Salt and freshly ground black pepper</li><li class="ingredient">Ground cayenne pepper</li><li class="ingredient">2 tablespoons butter</li><li class="ingredient">1/4 cup all-purpose flour, spread on a plate</li><li class="ingredient">2 medium green bell peppers, stemmed, cored, and membranes removed, cut into strips</li><li class="ingredient">2 yellow onions, trimmed, cut lengthwise</li><li class="ingredient">3 cloves garlic, minced</li><li class="ingredient">2 cups chicken broth</li><li class="ingredient">2 to 3 dashes Worcestershire sauce</li></ul> <!--concordance-end--> <h2 style="font-weight: normal;"><span style="font-size:130%;">Directions</span></h2> <p> Trim the excess fat from the chops and season well with salt, pepper, and cayenne. Melt the butter in a skillet over medium heat. Lightly roll the chops in flour, shake off the excess, and slip them into the pan. Brown well, about 3 minutes per side, and remove them to a plate.</p> <p>Add the bell peppers and onions, to the skillet, and saute until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about half a minute longer. Push the vegetables to the side of the skillet. Add chops to pan and place vegetables on top of pork chops. Pour in the broth and sprinkle with Worcestershire sauce. Cover pan with foil and allow to simmer for 45 minutes or until chops are tender.</p><br /><p>Makes 4 servings</p><p>Recipe from <a href="http://www.foodnetwork.com/recipes/paula-deen/lowcountry-smothered-pork-chops-recipe/index.html">Paula's Best Dishes</a> on <a href="http://www.foodnetwork.com/">Food Network</a></p><p>Star Rating: <span style="font-style: italic;">5 out of 5 stars</span><br /></p>Amy Nixonhttp://www.blogger.com/profile/15662106389903588210noreply@blogger.com0tag:blogger.com,1999:blog-2935585904432703026.post-26897441769824793172010-06-05T08:40:00.003-04:002010-06-10T07:45:39.987-04:00#95 :: Crispy Skinned Herb & Lemon Butter ChickenI made this one up on my own! I'm so proud of myself! I surveyed the cabinets and the refrigerator, chose some ingredients, applied a cooking method I've learned, and voila! This is my first recipe creation, and it was GOOD!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0iNFUG_IlkrKMGCyCsXhPY4-baOPC34KEQ-ZtyPMN7lLjdAfLXZam0L_Pyon4V2RUU6APGibgecigaEzxGfwZs4qwxou9ALJ6lli8MWOd5Wj3YbNiaydD5jxYKCetr83prpgdV3b7440/s1600/IMG01101-20100604-1830.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0iNFUG_IlkrKMGCyCsXhPY4-baOPC34KEQ-ZtyPMN7lLjdAfLXZam0L_Pyon4V2RUU6APGibgecigaEzxGfwZs4qwxou9ALJ6lli8MWOd5Wj3YbNiaydD5jxYKCetr83prpgdV3b7440/s320/IMG01101-20100604-1830.jpg" alt="" id="BLOGGER_PHOTO_ID_5479269388652485762" border="0" /></a><br /><br /><span style="font-size:130%;">Ingredients</span> <!--concordance-begin--> <ul><li class="ingredient">8 chicken leg quarters with skin on, patted dry<br /></li><li class="ingredient">1/3 cup vegetable oil<br /></li><li class="ingredient">1 stick butter<br /></li><li class="ingredient">Zest of 1 lemon<br /></li><li class="ingredient">2 tablespoons of lemon juice</li><li class="ingredient">1/2 teaspoon of dried rosemary</li><li class="ingredient">Several sprigs of fresh thyme, tied in a bundle<br /></li><li class="ingredient">Salt & pepper to taste</li><li class="ingredient">Parmesan (I sprinkled it over the chicken before serving)<br /></li></ul> <!--concordance-end--> <h2 style="font-weight: normal;"><span style="font-size:130%;">Directions</span></h2> <p> Preheat the oven to 425 degrees F.</p><p>Lay out the chicken legs, pat them dry with a paper towel, and then season them with salt.<br /></p> <p>In a sauce pan over low heat, add butter, lemon zest, lemon juice, thyme, rosemary, and a pinch of salt. Heat on low until butter is melted.<br /></p> <p>Heat the oil in a large nonstick fry pan over medium heat. Pat the chicken dry once more, as the salt will bring out any additional moisture from the skin. Fry the chicken over medium heat, skin side down, for 7-10 minutes until skin is golden and crisp. Flip the chicken, cook the other side for about 2 minutes, and transfer the legs to a baking dish, skin side up.<br /></p><p>Remove the thyme sprigs from the butter mixture, then pour over the chicken. Bake at 425 for 25-30 minutes. Remove from the oven, sprinkle with Parmesan, and serve.<br /></p><br />Makes 8 legs / 4 servings<br /><br />Recipe from ME! :)<br /><br />Star Rating: <span style="font-style: italic;">4.5 out of 5</span>Amy Nixonhttp://www.blogger.com/profile/15662106389903588210noreply@blogger.com0