Friday, December 19, 2008
Update to Food Blog
It's been waaaay too long. I don't know if anyone even checks this thing anymore. For those that do, I am going to be creating a new food/recipe blog on Wordpress since our family blog is on there. So check back for the new link. Thanks!
Tuesday, July 1, 2008
Mediterrenean Orzo Salad
I try to make this anytime we have a cookout. People always love it, it's super easy and it goes a long way. You an add anything you want really so go for it! This is enough for a crowd of 8-10, so just adjust the amounts to how many you want to feed. I like to leave the veggies big enough for people to pick out if the don't prefer something.
You Will Need:
1 Box of Orzo Pasta
1 Bottle of Greek Salad Dressing (Athenos makes a great one. You will not use the whole thing.)
1 Jar of Marinated Mushrooms (I use the small ones)
1 Can of Artichoke Hearts, Rough Chopped or Quartered (You can use the marinated ones if that's all you have.)
1 Container of Feta Cheese
1/2 cup of Green Olives, Sliced
1/2 cup of Kalamata Olives, Sliced (Regular black olives will work too.)
1/2 cup of Capers, Rinsed
1 cup Grape Tomatoes (If you can only find Cherry Tomatoes, they will work.)
Lemon
Here's What You Do:
Cook Orzo according to package in salted water.
Cool Pasta.
Combine artichokes, mushrooms, olives, tomatoes and capers with pasta.
Add enough Greek dressing to coat.
Add Feta cheese and combine all ingredients.
Finish with a squeeze of lemon.
Refrigerate until ready to serve. Can be served at room temperature if you prefer.
You Will Need:
1 Box of Orzo Pasta
1 Bottle of Greek Salad Dressing (Athenos makes a great one. You will not use the whole thing.)
1 Jar of Marinated Mushrooms (I use the small ones)
1 Can of Artichoke Hearts, Rough Chopped or Quartered (You can use the marinated ones if that's all you have.)
1 Container of Feta Cheese
1/2 cup of Green Olives, Sliced
1/2 cup of Kalamata Olives, Sliced (Regular black olives will work too.)
1/2 cup of Capers, Rinsed
1 cup Grape Tomatoes (If you can only find Cherry Tomatoes, they will work.)
Lemon
Here's What You Do:
Cook Orzo according to package in salted water.
Cool Pasta.
Combine artichokes, mushrooms, olives, tomatoes and capers with pasta.
Add enough Greek dressing to coat.
Add Feta cheese and combine all ingredients.
Finish with a squeeze of lemon.
Refrigerate until ready to serve. Can be served at room temperature if you prefer.
Friday, June 20, 2008
Pan Roasted Rib Eye for 2
Ok, don't let the name of this scare you away. This is SO simple and very, very elegant. Seriously super simple, even though the directions look long. The thing to focus on here is the technique. It is known as Pan Roasting. This is also similar to how I cook my chicken breasts. (It's also how restaurants do it!) If you have questions about which pan to use, send me a comment and I will point you in the right direction.
You Will Need:
1 Two Inch Thick Rib Eye Steak. Get a good quality steak. Any cheap beef will be tough...try Texas Meats!
3 Tablespoons of Butter
Salt and Pepper
Extra Virgin Olive Oil
Here's What You Do:
Pre-Heat oven to 425.
Allow steak to come up to room temperature.
Season steak well with salt and pepper on both sides. The more seasoning, the better crust you will get on the outside of the meat. Crust=Yummy.
In a Heavy Bottom Skillet (This will not work with a regular saute pan. If you have a cast-iron skillet, that is the way to go. It needs to be something that is heavy enough to retain heat well.Also, it has to be able to go in the oven, so NO plastic handles.) Ok, in the pan add enough olive oil to coat the bottom of the pan, about 2 turns around the pan.
Get this pan smokin hot. Like really to the point where the olive oil begins to give off a slight smoke.
Add your steak one side down and DO NOT TOUCH IT.
If your pan was hot enough, your steak will probably stick at first. That's ok, its supposed to.
After 5-6 minutes, your steak should be free enough from the pan to turn over. If you need to help it along, fine but if you have to pry it off the pan, then give it another minute.
Turn the steak and give it 4-5 minutes on that side.
Next add the butter to the skillet and pop it straight into the oven, in the same pan.
Leave in the 425 oven for 8-10 minutes depending on how done you want it. We like ours medium-rare, so we would only have it in the oven for about 8 minutes. If you want medium, go about 10 minutes. I do not suggest anything over medium because, well...it's just not very good, but that's up to you.
Take it out of the oven, remove from pan and place on a cutting board.
Lightly cover with foil and let rest at least 10 minutes.
To serve, slice the steak in 1/2 lengthwise. Each of the 2 pieces of steak should have one side with the outer crust and the other side being the inside of the steak.
Drizzle with some of the brown butter and pan juices left in the skillet and enjoy!
You Will Need:
1 Two Inch Thick Rib Eye Steak. Get a good quality steak. Any cheap beef will be tough...try Texas Meats!
3 Tablespoons of Butter
Salt and Pepper
Extra Virgin Olive Oil
Here's What You Do:
Pre-Heat oven to 425.
Allow steak to come up to room temperature.
Season steak well with salt and pepper on both sides. The more seasoning, the better crust you will get on the outside of the meat. Crust=Yummy.
In a Heavy Bottom Skillet (This will not work with a regular saute pan. If you have a cast-iron skillet, that is the way to go. It needs to be something that is heavy enough to retain heat well.Also, it has to be able to go in the oven, so NO plastic handles.) Ok, in the pan add enough olive oil to coat the bottom of the pan, about 2 turns around the pan.
Get this pan smokin hot. Like really to the point where the olive oil begins to give off a slight smoke.
Add your steak one side down and DO NOT TOUCH IT.
If your pan was hot enough, your steak will probably stick at first. That's ok, its supposed to.
After 5-6 minutes, your steak should be free enough from the pan to turn over. If you need to help it along, fine but if you have to pry it off the pan, then give it another minute.
Turn the steak and give it 4-5 minutes on that side.
Next add the butter to the skillet and pop it straight into the oven, in the same pan.
Leave in the 425 oven for 8-10 minutes depending on how done you want it. We like ours medium-rare, so we would only have it in the oven for about 8 minutes. If you want medium, go about 10 minutes. I do not suggest anything over medium because, well...it's just not very good, but that's up to you.
Take it out of the oven, remove from pan and place on a cutting board.
Lightly cover with foil and let rest at least 10 minutes.
To serve, slice the steak in 1/2 lengthwise. Each of the 2 pieces of steak should have one side with the outer crust and the other side being the inside of the steak.
Drizzle with some of the brown butter and pan juices left in the skillet and enjoy!
Sunday, June 8, 2008
30 Minute Thai Beef
This one is super easy and really, really good. Low-Carb, 1 pot meal and you have most of this on hand already I bet. If you don't care about the carbs then you can serve it over rice. You can also add a variety of veggies to this, carrots, broccoli, baby corn, bean sprouts...whatever you like!
Ingredients
1 cup Beef Stock
4 tablespoons Chunky Peanut Butter (chunky adds nice texture)
1 tablespoon Soy Sauce
1 1/2 teaspoons Lemon Pepper
1/4 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
1 lb Beef Sirloin Steak or comparable 1/4 inch thick, sliced into strips
1 medium Red Bell Pepper cut into strips
3 Green Onion, Chopped (optional)
Salt and Pepper
Here's What You Do:
Whisk together broth, peanut butter, soy sauce and lemon pepper in small bowl- set aside.
Heat large nonstick skillet on medium high-heat until hot, then add beef, onion powder, garlic powder and pepper to taste- cook and stir 5 to 7 minutes or until no longer pink.
Add red pepper and cook, stirring, 2 to 3 minutes or until tender- reduce heat to medium.
Stir in peanut sauce until well blended, and sprinkle with green onions (optional).
Serve over rice if you aren't watching the carbs.
Ingredients
1 cup Beef Stock
4 tablespoons Chunky Peanut Butter (chunky adds nice texture)
1 tablespoon Soy Sauce
1 1/2 teaspoons Lemon Pepper
1/4 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
1 lb Beef Sirloin Steak or comparable 1/4 inch thick, sliced into strips
1 medium Red Bell Pepper cut into strips
3 Green Onion, Chopped (optional)
Salt and Pepper
Here's What You Do:
Whisk together broth, peanut butter, soy sauce and lemon pepper in small bowl- set aside.
Heat large nonstick skillet on medium high-heat until hot, then add beef, onion powder, garlic powder and pepper to taste- cook and stir 5 to 7 minutes or until no longer pink.
Add red pepper and cook, stirring, 2 to 3 minutes or until tender- reduce heat to medium.
Stir in peanut sauce until well blended, and sprinkle with green onions (optional).
Serve over rice if you aren't watching the carbs.
Greek Chicken Pita Sandwiches
This one is a favorite of mine since it has some of my favorite ingredients in it. I have started using a lot of ground chicken lately as a twist, so that's where this one came from. Should be enough for 4.
You Will Need:
1 1/2 lb. of Ground Chicken
1 Egg
1/3 cup of Grated Parmesan Cheese
1/3 cup of Kalamata Olives cut into small chunks (These are with the regular olives in the grocery store or at any olive bar.)
1/2 cup of Bread Crumbs
1 container of Feta Cheese (I use the crumbled Tomato Basil by Athenos)
Salt and Pepper
4 Pita Pockets
Here's What You Do:
Combine the first 4 ingredients in a bowl.
Slowly add the bread crumbs. You may not need all of them or may need more. You want the same firmness to the mix as you would a regular beef patty for burgers.
Mix in 1/2 container of the Feta. If you like more, use it all...I do!
Divide into 4 seperate patties. I make mine in a 1/2 moon shape to fit better inside the pita pockets.
How you cook these is up to you. You can bake them at 375 for 15 -20 minutes. You could cook them in a skillet with a little extra virgin olive oil. I prefer to grill them however it is best to start them on a piece of foil in the grill first. When they are nearly done, you can move them directly onto the grill. This is to keep them from sticking or falling apart on the grill.
***No matter how you cook them just keep in mind that this is chicken and they need to be fully cooked.
Serve in pita pockets with lettuce and tomato. If you want to add cheese, I would use provolone or Gouda...since Gouda is GOODA.
You Will Need:
1 1/2 lb. of Ground Chicken
1 Egg
1/3 cup of Grated Parmesan Cheese
1/3 cup of Kalamata Olives cut into small chunks (These are with the regular olives in the grocery store or at any olive bar.)
1/2 cup of Bread Crumbs
1 container of Feta Cheese (I use the crumbled Tomato Basil by Athenos)
Salt and Pepper
4 Pita Pockets
Here's What You Do:
Combine the first 4 ingredients in a bowl.
Slowly add the bread crumbs. You may not need all of them or may need more. You want the same firmness to the mix as you would a regular beef patty for burgers.
Mix in 1/2 container of the Feta. If you like more, use it all...I do!
Divide into 4 seperate patties. I make mine in a 1/2 moon shape to fit better inside the pita pockets.
How you cook these is up to you. You can bake them at 375 for 15 -20 minutes. You could cook them in a skillet with a little extra virgin olive oil. I prefer to grill them however it is best to start them on a piece of foil in the grill first. When they are nearly done, you can move them directly onto the grill. This is to keep them from sticking or falling apart on the grill.
***No matter how you cook them just keep in mind that this is chicken and they need to be fully cooked.
Serve in pita pockets with lettuce and tomato. If you want to add cheese, I would use provolone or Gouda...since Gouda is GOODA.
Baked Chicken, Ham and Cheese Bundles
Ok, this one is something that I did a few days ago when I wanted to do something different. Basically it is a chicken breast wrapped in ham and cheese and then all baked up in pastry. To me chicken+ham+cheese+bread= good stuff. It has a few steps, but still pretty easy. Really impressive for company too. I know that this only calls for 2 chicken breasts, but believe me it will serve 3 adults easy. Andy likes to eat this with some Ranch on the side...of course.
You Will Need:
2 Chicken Breasts
1 can of Ready to Bake Pizza Crust. (Crescent Rolls will work too, just roll the whole sheet out and do not separate them into triangles. Then moosh the seems together to make 1 big sheet of dough.)
8 slices of Ham
4 slices of Provolone or Swiss Cheese
2 tablespoons of Dijon Mustard
1 Egg (Optional)
Salt and Pepper
Here's What You Do:
Lightly salt and pepper chicken breasts on both sides. (Go easy on the salt, the ham and cheese are both salty.)
Cook each breast in a small amount of extra virgin olive oil.
Let chicken slightly cool and then put in the fridge for 30 minutes. (You want to cool the chicken all the way through so that it won't over-cook when you bake it in the oven.)
Heat oven to 350.
Take the pizza dough or crescent and lay flat. Cut dough down the middle into 2 equal parts.
In the center of each piece of dough spread some of the Dijon mustard. On top of the mustard place 2 pieces of ham, 1 piece of cheese and then top with the whole chicken breast. Then place the other piece of cheese and the other 2 pieces of ham on top of the chicken.
Gather the edges of the dough and wrap up all of the ingredients into a nice little bundle. Don't be afraid if the dough tears or if you need to take some off one side to close up a whole on the other. They don't need to look perfect. If you want to brush the top of the bundles with some egg wash, feel free.
Bake for 35 minutes or until crust is golden and cooked through. Since the filling is already cooked, you are really just baking the dough. But you don't want to bake at 375 like the dough directions say or it will cook too fast and the inside won't get hot enough.
You Will Need:
2 Chicken Breasts
1 can of Ready to Bake Pizza Crust. (Crescent Rolls will work too, just roll the whole sheet out and do not separate them into triangles. Then moosh the seems together to make 1 big sheet of dough.)
8 slices of Ham
4 slices of Provolone or Swiss Cheese
2 tablespoons of Dijon Mustard
1 Egg (Optional)
Salt and Pepper
Here's What You Do:
Lightly salt and pepper chicken breasts on both sides. (Go easy on the salt, the ham and cheese are both salty.)
Cook each breast in a small amount of extra virgin olive oil.
Let chicken slightly cool and then put in the fridge for 30 minutes. (You want to cool the chicken all the way through so that it won't over-cook when you bake it in the oven.)
Heat oven to 350.
Take the pizza dough or crescent and lay flat. Cut dough down the middle into 2 equal parts.
In the center of each piece of dough spread some of the Dijon mustard. On top of the mustard place 2 pieces of ham, 1 piece of cheese and then top with the whole chicken breast. Then place the other piece of cheese and the other 2 pieces of ham on top of the chicken.
Gather the edges of the dough and wrap up all of the ingredients into a nice little bundle. Don't be afraid if the dough tears or if you need to take some off one side to close up a whole on the other. They don't need to look perfect. If you want to brush the top of the bundles with some egg wash, feel free.
Bake for 35 minutes or until crust is golden and cooked through. Since the filling is already cooked, you are really just baking the dough. But you don't want to bake at 375 like the dough directions say or it will cook too fast and the inside won't get hot enough.
Tuesday, May 13, 2008
Texas Meats in Argyle...YOU GOTTA TRY IT!
Ok guys, if you live down here in the Argyle/Denton/Keller/Ft. Worth area then I want you to think about trying my new FAVORITE place to buy all of my meat, chicken, lunch stuff and just about anything else that they have in stock. David Castro has a jewel of a place right off 377 and Country Club called Texas Meats. It is located right next door to Snooty Pig. For my money I will say that this is the absolute best buy that I have found. Not only is the quality of his stuff far superior to Wal-Mart, Target or Kroger, the prices are the most comparable that I have found since we moved here. On most things his prices are right there with Wal-Mart. They take call ahead orders as well if you don't have the time to wait for them to custom cut your meat (which they will do at no additional charge!!!).
They have all of your typical meat market selection but also have everything from the highest quality steaks (in my opinion), to a great deli selection, to fresh chicken, lamb and even ground buffalo (if he isn't sold out of it!). Texas Meats also carries varieties of produce, sauces, milk, fresh laid eggs, seasonings and even straight from Alaska salmon steaks as well as different flavors of smoked salmon. Forgot to get charcoal? He's got that too along with lighter fluid and a complimentary book of matches!
I usually don't do things like this but I wanted everyone who reads this blog and can get by this place to stop in and give it a try. He is closed on Sundays and Mondays. The phone number is 940-464-0302. Seriously guys, go check this place out.
They have all of your typical meat market selection but also have everything from the highest quality steaks (in my opinion), to a great deli selection, to fresh chicken, lamb and even ground buffalo (if he isn't sold out of it!). Texas Meats also carries varieties of produce, sauces, milk, fresh laid eggs, seasonings and even straight from Alaska salmon steaks as well as different flavors of smoked salmon. Forgot to get charcoal? He's got that too along with lighter fluid and a complimentary book of matches!
I usually don't do things like this but I wanted everyone who reads this blog and can get by this place to stop in and give it a try. He is closed on Sundays and Mondays. The phone number is 940-464-0302. Seriously guys, go check this place out.
Monday, May 12, 2008
Baked Salmon with Artichokes and Lemon
One of my Mom and Dad's favorite things that I make. It is so simple and easy but also impressive for guests. Great over rice or even along side a salad. This should be enough for 4 servings.
You Will Need:
4 Salmon Fillets
1 can Artichoke Hearts, drained and quartered. I prefer in Brine or Water but in this case the marinated ones would be ok. Just don't over-do the seasonings.
1 Small jar of Capers. (Tip: Capers can be an acquired taste, they are small salty little buds that have a slight kick to them. Capote capers are larger but less intense in flavor. But definitely give them a try, they are awesome with any fish. If you don't like them, you can leave them out.)
2 tablespoons of Cavenders Greek Seasoning
1/2 tablespoon of Garlic Powder
1 Lemon
1/4 cup of White Wine (If you want to omit the wine, just add another 1/4 cup stock)
1/2 cup of Chicken or Seafood Stock
Extra Virgin Olive Oil to coat the pan and all of the ingredients lightly
Pepper to taste
Here's What You Do:
Preheat oven to 400.
In a glass baking dish lightly coat the bottom of the dish with olive oil. (I would use the smallest dish you can fit everything in while still being able to have the salmon not over-lap each other. It helps make the sauce in the bottom of the dish.)
Add Greek seasoning, garlic powder and a dash black pepper. (Most of the ingredients already have a decent salt content so I do not recommend adding more, but that's up to you.)
Mix spices into olive oil.
Toss salmon, drained artichoke hearts and capers (drained and rinsed) in olive oil and spices.
Move salmon to the center of the baking dish and spread artichoke hearts around the salmon.
Add wine and stock to dish.
Place 1-2 lemon slices on top of each piece of salmon.
Bake for 12-15 minutes or until fish is cooked through. For thicker fillets, increase cooking time accordingly. When fish is firm and flakes with a fork it is done.
Be sure to serve it with some of the juices at the bottom of the dish. Great over rice.
You Will Need:
4 Salmon Fillets
1 can Artichoke Hearts, drained and quartered. I prefer in Brine or Water but in this case the marinated ones would be ok. Just don't over-do the seasonings.
1 Small jar of Capers. (Tip: Capers can be an acquired taste, they are small salty little buds that have a slight kick to them. Capote capers are larger but less intense in flavor. But definitely give them a try, they are awesome with any fish. If you don't like them, you can leave them out.)
2 tablespoons of Cavenders Greek Seasoning
1/2 tablespoon of Garlic Powder
1 Lemon
1/4 cup of White Wine (If you want to omit the wine, just add another 1/4 cup stock)
1/2 cup of Chicken or Seafood Stock
Extra Virgin Olive Oil to coat the pan and all of the ingredients lightly
Pepper to taste
Here's What You Do:
Preheat oven to 400.
In a glass baking dish lightly coat the bottom of the dish with olive oil. (I would use the smallest dish you can fit everything in while still being able to have the salmon not over-lap each other. It helps make the sauce in the bottom of the dish.)
Add Greek seasoning, garlic powder and a dash black pepper. (Most of the ingredients already have a decent salt content so I do not recommend adding more, but that's up to you.)
Mix spices into olive oil.
Toss salmon, drained artichoke hearts and capers (drained and rinsed) in olive oil and spices.
Move salmon to the center of the baking dish and spread artichoke hearts around the salmon.
Add wine and stock to dish.
Place 1-2 lemon slices on top of each piece of salmon.
Bake for 12-15 minutes or until fish is cooked through. For thicker fillets, increase cooking time accordingly. When fish is firm and flakes with a fork it is done.
Be sure to serve it with some of the juices at the bottom of the dish. Great over rice.
Calico Burgers
I found this one on one of my favorite recipe websites allrecipes.com and it looked interesting to me. It's a nice change to a regular burger. I will be trying this one soon. Should be 4 servings.
You Will Need:
1 1/2 pounds ground beef
1/2 cup cooked rice (I think you could use bread crumbs as well)
1/4 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon garlic powder
Dash pepper
BARBECUE SAUCE:
2/3 cup water
1/4 cup ketchup
3 tablespoons chili sauce (I am not sure what chili sauce is, I will probably just leave it out.)
1 teaspoon Worcestershire sauce
1/4 teaspoon dried basil
Here's What You Do:
In a bowl, combine the first eight ingredients; mix well.
Shape into four to six oval patties.
Grill over hot coals until meat reaches desired doneness, about 15-20 minutes.
Combine all sauce ingredients in a saucepan; simmer for 15 minutes. Serve with burgers.
You Will Need:
1 1/2 pounds ground beef
1/2 cup cooked rice (I think you could use bread crumbs as well)
1/4 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon garlic powder
Dash pepper
BARBECUE SAUCE:
2/3 cup water
1/4 cup ketchup
3 tablespoons chili sauce (I am not sure what chili sauce is, I will probably just leave it out.)
1 teaspoon Worcestershire sauce
1/4 teaspoon dried basil
Here's What You Do:
In a bowl, combine the first eight ingredients; mix well.
Shape into four to six oval patties.
Grill over hot coals until meat reaches desired doneness, about 15-20 minutes.
Combine all sauce ingredients in a saucepan; simmer for 15 minutes. Serve with burgers.
Nacho Chicken Pitas
Ok, this one is not mine but I loved the idea for a breading on chicken for little ones (or picky big ones). Not SUPER healthy with the chips but not too bad either. It came from the Taste of Home Test Kitchen. Should make 4 servings.
You Will Need:
1 Egg
1 cup Crushed Nacho Tortilla Chips
1 lb. Boneless Skinless Chicken Breasts, cut into 1-inch strips
1/2 cup Mayo
4 Pita Bread Pockets, halved
8 Lettuce Leaves
1 Large Tomato, sliced
1/2 cup Shredded Cheese of your choice
Here's What You Do:
Preheat oven to 400.
Beat egg.
Put crushed chips into a shallow dish.
Dip chicken strips into the egg mixture, then coat with the crushed chips.
Place chicken in a single layer in a greased baking dish.
Bake for 20-25 minutes.
Spread mayo in pockets and load up with cooled chicken strips, lettuce, tomato and shredded cheese.
You Will Need:
1 Egg
1 cup Crushed Nacho Tortilla Chips
1 lb. Boneless Skinless Chicken Breasts, cut into 1-inch strips
1/2 cup Mayo
4 Pita Bread Pockets, halved
8 Lettuce Leaves
1 Large Tomato, sliced
1/2 cup Shredded Cheese of your choice
Here's What You Do:
Preheat oven to 400.
Beat egg.
Put crushed chips into a shallow dish.
Dip chicken strips into the egg mixture, then coat with the crushed chips.
Place chicken in a single layer in a greased baking dish.
Bake for 20-25 minutes.
Spread mayo in pockets and load up with cooled chicken strips, lettuce, tomato and shredded cheese.
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