Ingredients
2 racks baby back pork ribs
1/2 cup hoisin sauce
1/4 cup soy sauce
2 Tbsp grated fresh ginger
2 cloves garlic, chopped
1 cup sushi rice (can also use jasmine or short grain brown rice)
2 scallions, thinly sliced
Directions
Heat oven to 350. Place the ribs in a large roasting pan and season with one teaspoon pepper.
In a small bowl, combine the hoisin sauce, soy sauce, ginger and garlic; spoon half the glaze over ribs. Cover the pan tightly with foil and bake until the ribs are tender, about 40-45 minutes.
Meanwhile, cook the rice according to the directions.
Heat broiler. Spoon off and discard all but 1/2 cup of the pan drippings. Cut the racks of ribs into individual ribs, return to the roasting pan and brush with the remaining glaze. Broil until just beginning to char, 2-3 minutes. Serve the ribs over the rice and drizzle with any cooking juices left and sprinkle with scallions.
Thursday, March 11, 2010
Lamb Kebabs with Cucumber-Feta Relish
Ingredients
1 cup jasmine rice or basmati rice
1 1/2 lbs lame steaks (top round or shoulder) bones removed and meat cut into 1 inch cubes
1 tsp dried oregano
Kosher salt & pepper
1/2 seedless cucumber, chopped
1/2 cup crumbled feta
1/4 red onion, chopped
1/4 cup fresh dill, chopped
2 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
Directions
Cook the rice according to directions.
Meanwhile, thread the lame onto eight 6inch skewers. Season with oregano, 1/2 tsp salt and 1/4 tsp black pepper.
Heat on grill or grill pan to medium-high. Cook the lamb skewers, turning occasionally, to the desired doneness. It takes about 8-10 minutes for medium rare.
In a small bowl combine the cucumber, feta, onion, dill, oil, lemon juice and 1/4 tsp salt and pepper. Serve kebabs with rice and relish.
1 cup jasmine rice or basmati rice
1 1/2 lbs lame steaks (top round or shoulder) bones removed and meat cut into 1 inch cubes
1 tsp dried oregano
Kosher salt & pepper
1/2 seedless cucumber, chopped
1/2 cup crumbled feta
1/4 red onion, chopped
1/4 cup fresh dill, chopped
2 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
Directions
Cook the rice according to directions.
Meanwhile, thread the lame onto eight 6inch skewers. Season with oregano, 1/2 tsp salt and 1/4 tsp black pepper.
Heat on grill or grill pan to medium-high. Cook the lamb skewers, turning occasionally, to the desired doneness. It takes about 8-10 minutes for medium rare.
In a small bowl combine the cucumber, feta, onion, dill, oil, lemon juice and 1/4 tsp salt and pepper. Serve kebabs with rice and relish.
Apple Cinnamon Strudel
Ingredients
all purpose flour, for rolling
1 sheet puff pastry (from a 17.3 oz package), thawed
3 Tbsp butter
6 Gala or Fuji apples, peeled, cored and thinly sliced
1/2 + 2 Tbsp Sugar
1/2 tsp cinnamon
Directions
Preheat oven to 400; line a baking sheet with parchment paper or foil. On a lightly floured work surface, unfold pastry; roll out to a 12 x 14 inch rectangle Place on sheet, refrigerate.
In a large skillet, melt butter over medium; reserve 1 Tbsp in a small bowl. To skillet, add apples, 1/2 cup sugar and cinnamon. Increase heat to medium-high;cook, tossing occasionally, until apples are tender and liquid has evaporated. This takes about 15 minutes. Spread filling on a second rimmed baking sheet; let cook completely.
With one short side of dough facing you, mound filling horizontally in strip across the center, leaving a 1 inch border on both long sides. Fold top part then bottom part of dough over filling. Turn pastry over, seam side down.
Brush pastry with reserved butter, melted. sprinkle with remaining two tablespoons sugar. Using a paring knife, cut steam vents in center of pastry. Bake until golden brown, 35 to 40 minutes. Let rest 10 minutes before serving.
all purpose flour, for rolling
1 sheet puff pastry (from a 17.3 oz package), thawed
3 Tbsp butter
6 Gala or Fuji apples, peeled, cored and thinly sliced
1/2 + 2 Tbsp Sugar
1/2 tsp cinnamon
Directions
Preheat oven to 400; line a baking sheet with parchment paper or foil. On a lightly floured work surface, unfold pastry; roll out to a 12 x 14 inch rectangle Place on sheet, refrigerate.
In a large skillet, melt butter over medium; reserve 1 Tbsp in a small bowl. To skillet, add apples, 1/2 cup sugar and cinnamon. Increase heat to medium-high;cook, tossing occasionally, until apples are tender and liquid has evaporated. This takes about 15 minutes. Spread filling on a second rimmed baking sheet; let cook completely.
With one short side of dough facing you, mound filling horizontally in strip across the center, leaving a 1 inch border on both long sides. Fold top part then bottom part of dough over filling. Turn pastry over, seam side down.
Brush pastry with reserved butter, melted. sprinkle with remaining two tablespoons sugar. Using a paring knife, cut steam vents in center of pastry. Bake until golden brown, 35 to 40 minutes. Let rest 10 minutes before serving.
Deep Dish Pizza
Ingredients
Olive Oil, for pans
all purpose flour, for work surface
2 balls (1lbs each) thawed pizza dough. You can buy it at the store or make your own
1 1/2 cups tomato sauce
6 cups shredded mozzarella cheese
Salt and pepper
Directions
Preheat oven to 425. Brush bottoms and sides of two 13x9 inch metal baking pans with oil. On a lightly floured work surface, stretch each ball of dough into 10x14 inch oval. (if the dough isn't holding its shape, let rest for a few minutes)
Transfer each oval to a prepared pan, pressing to fit into corners, and one inch up sides to form a rim. Dividing evenly, spread sauce over each oval of dough.
Using 3 cups of cheese per pizza, spread three layers each of cheese and topping, ending with topping. Season with salt and pepper. (if making ahead, refrigerate up to one day.)
Bake pizzas side by side until cheese and crusts are golden brown, 30 to 40 minutes. Rotate at least once. (if refrigerated, add 10 minutes cooking time.) Let rest in pans for 10 minutes. Use two wide spatulas to transfer pizzas to a cutting board.
Olive Oil, for pans
all purpose flour, for work surface
2 balls (1lbs each) thawed pizza dough. You can buy it at the store or make your own
1 1/2 cups tomato sauce
6 cups shredded mozzarella cheese
Salt and pepper
Directions
Preheat oven to 425. Brush bottoms and sides of two 13x9 inch metal baking pans with oil. On a lightly floured work surface, stretch each ball of dough into 10x14 inch oval. (if the dough isn't holding its shape, let rest for a few minutes)
Transfer each oval to a prepared pan, pressing to fit into corners, and one inch up sides to form a rim. Dividing evenly, spread sauce over each oval of dough.
Using 3 cups of cheese per pizza, spread three layers each of cheese and topping, ending with topping. Season with salt and pepper. (if making ahead, refrigerate up to one day.)
Bake pizzas side by side until cheese and crusts are golden brown, 30 to 40 minutes. Rotate at least once. (if refrigerated, add 10 minutes cooking time.) Let rest in pans for 10 minutes. Use two wide spatulas to transfer pizzas to a cutting board.
Pizza Dough
Ingredients
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons white sugar
Directions
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.
Blues Buster Smoothie
I got this recipe at a health food store about two years ago. I have made it a few times and it tastes really great along with all the health benefits. This smoothie has a lot of Vitamin D which increases levels of serotonin. If you have bad skin it will help that as well.
It also has B vitamins which effect your brain function. B vitamin deficiencies are linked to depression.
Ingredients
12 oz strawberry flavored yogurt
1 Small ripe banana
1 tbsp unsweetened cocoa
4-6 frozen strawberries
1 tsp unflavored or orange flavored cod liver oil
1 Tbsp smooth almond butter (room temp)
Optional:
1 Tbsp honey
1 cup fresh berries
Directions
Mix all ingredients thoroughly in a blender at high speed.
It also has B vitamins which effect your brain function. B vitamin deficiencies are linked to depression.
Ingredients
12 oz strawberry flavored yogurt
1 Small ripe banana
1 tbsp unsweetened cocoa
4-6 frozen strawberries
1 tsp unflavored or orange flavored cod liver oil
1 Tbsp smooth almond butter (room temp)
Optional:
1 Tbsp honey
1 cup fresh berries
Directions
Mix all ingredients thoroughly in a blender at high speed.
Buttermilk Waffles
Ingredients
2 Cups all purpose flour
2 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups low fat buttermilk
1/2 cup (1 stick) unsalted butter, melted
2 large eggs
Vegetable oil, for waffle iron
Waffle toppings
Directions
Preheat oven to 275, Set a cooking rack on a baking sheet, place in oven. In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt; set aside. In a large bowl, whisk together buttermilk, butter and eggs; add flour mixture and mix just until batter is combined.
Heat waffle iron, brush with oil. Pour batter onto iron, leaving 1/2 inch border on all sides. Close iron; cook until waffles are golden brown and crisp, 3-5 minutes. Transfer to rack in oven to keep warm. Repeat with remaining batter and serve with maple syrup or toppings.
2 Cups all purpose flour
2 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups low fat buttermilk
1/2 cup (1 stick) unsalted butter, melted
2 large eggs
Vegetable oil, for waffle iron
Waffle toppings
Directions
Preheat oven to 275, Set a cooking rack on a baking sheet, place in oven. In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt; set aside. In a large bowl, whisk together buttermilk, butter and eggs; add flour mixture and mix just until batter is combined.
Heat waffle iron, brush with oil. Pour batter onto iron, leaving 1/2 inch border on all sides. Close iron; cook until waffles are golden brown and crisp, 3-5 minutes. Transfer to rack in oven to keep warm. Repeat with remaining batter and serve with maple syrup or toppings.
Cheesy Fajita Quesadilla
Ingredients
1/2 lb chicken breasts cut into strips
1 green or red pepper, cut into strips
1/2 cup sliced onions (optional)
1/2 cup salsa
1/2 cup canned black beans, drained and rinsed
6 flour tortillas
1/2 cheese (your choice)
Directions
Spray large skillet with cooking spray (pref. olive oil) Add chicken and cook on medium until done. Add peppers and onions; cook 4-5 minutes or until crisp-tender. Stir in salsa and beans. Cook an additional 3 minutes or until heated through.
Spoon 1/2 cup mixture onto 1/2 tortilla. Sprinkle evenly with cheese. Fold tortilla in half and heat on sperate skillet on medium heat until brown on both sides
Makes 6.
1/2 lb chicken breasts cut into strips
1 green or red pepper, cut into strips
1/2 cup sliced onions (optional)
1/2 cup salsa
1/2 cup canned black beans, drained and rinsed
6 flour tortillas
1/2 cheese (your choice)
Directions
Spray large skillet with cooking spray (pref. olive oil) Add chicken and cook on medium until done. Add peppers and onions; cook 4-5 minutes or until crisp-tender. Stir in salsa and beans. Cook an additional 3 minutes or until heated through.
Spoon 1/2 cup mixture onto 1/2 tortilla. Sprinkle evenly with cheese. Fold tortilla in half and heat on sperate skillet on medium heat until brown on both sides
Makes 6.
Lemonade Cake
Ingredients
1 box Lemon cake mix (or your favorite lemon cake recipe)
1 can (6 ox) frozen lemonade concentrate, thawed
3/4 cup powdered sugar
2 square pans
Directions
make cake as directed on box. Divide evenly between the two cake pans & bake as directed. Cool for 15 minutes. Mix the lemonade concentrate and sugar. Pierce the top of warm cake with a straw. Drizzle the mix on the top of both cakes. Cover and refrigerate for about two hours. Top cake with cool whip or powdered sugar.
1 box Lemon cake mix (or your favorite lemon cake recipe)
1 can (6 ox) frozen lemonade concentrate, thawed
3/4 cup powdered sugar
2 square pans
Directions
make cake as directed on box. Divide evenly between the two cake pans & bake as directed. Cool for 15 minutes. Mix the lemonade concentrate and sugar. Pierce the top of warm cake with a straw. Drizzle the mix on the top of both cakes. Cover and refrigerate for about two hours. Top cake with cool whip or powdered sugar.
Double Peanut & Chocolate Cookies
Ingredients
1/2 cup butter
2/3 cup brown sugar
2/3 cup sugar
1 Tbsp vanilla
2 eggs
2 cups flour
1/3 cup cocoa powder
1 1/2 cup peanuts
1/2 cup sugar
2 tsp baking soda
Directions
Heat oven to 350.
Cream butter with brown sugar and 2/3 cup sugar until light and fluffy. Add eggs one at a time. In a separate mixing bowl mix the cocoa powder with the flour and baking soda. Mix the dry ingredients in with the sugar mixture.
In a food processor (or blender) mix 1 cup peanuts with remaining sugar until peanut butter forms (you can use peanut butter but you must add sugar!) Place remaining peanuts in a bowl.
Roll cookie dough into 2 inch balls and fill them with peanut butter mix (approx 1 tsp each) enclose the peanut butter in the dough. Roll the cookie dough in the remaining peanuts.
Line a cookie sheet with wax paper and place the cookie balls on the wax paper.
Bake for 12-15 minutes.
1/2 cup butter
2/3 cup brown sugar
2/3 cup sugar
1 Tbsp vanilla
2 eggs
2 cups flour
1/3 cup cocoa powder
1 1/2 cup peanuts
1/2 cup sugar
2 tsp baking soda
Directions
Heat oven to 350.
Cream butter with brown sugar and 2/3 cup sugar until light and fluffy. Add eggs one at a time. In a separate mixing bowl mix the cocoa powder with the flour and baking soda. Mix the dry ingredients in with the sugar mixture.
In a food processor (or blender) mix 1 cup peanuts with remaining sugar until peanut butter forms (you can use peanut butter but you must add sugar!) Place remaining peanuts in a bowl.
Roll cookie dough into 2 inch balls and fill them with peanut butter mix (approx 1 tsp each) enclose the peanut butter in the dough. Roll the cookie dough in the remaining peanuts.
Line a cookie sheet with wax paper and place the cookie balls on the wax paper.
Bake for 12-15 minutes.
Chicken & Veggie Stir Fry for Two
Ingredients
2 Chicken breasts (small)
1 cup chopped asparagus
2 cups sugar snap peas
1 cup chopped bell peppers
1/2 med red onion, chopped
2 cloves of garlic
1 Tbsp soy suace
1 tsp brown sugar
2Tbsp olive oil
1 Tbsp white cooking wine
Directions
Cut chicken breasts into strips and cook in skillet until brown on both sides. Set aside
Combine olive oil, chopped garlic and onion in a large skillet. Cook for about ten minutes on medium heat. Add asparagus and bell pepper. Cook until asparagus is tender. Add peas and chicken, cook for 2 minutes. Add the remaining ingredients. Cover and simmer on low for 10 minutes.
Salt and pepper to taste. Serve with rice. Serves 2
2 Chicken breasts (small)
1 cup chopped asparagus
2 cups sugar snap peas
1 cup chopped bell peppers
1/2 med red onion, chopped
2 cloves of garlic
1 Tbsp soy suace
1 tsp brown sugar
2Tbsp olive oil
1 Tbsp white cooking wine
Directions
Cut chicken breasts into strips and cook in skillet until brown on both sides. Set aside
Combine olive oil, chopped garlic and onion in a large skillet. Cook for about ten minutes on medium heat. Add asparagus and bell pepper. Cook until asparagus is tender. Add peas and chicken, cook for 2 minutes. Add the remaining ingredients. Cover and simmer on low for 10 minutes.
Salt and pepper to taste. Serve with rice. Serves 2
Enchilada's
My mom used to always make this recipe when I was a kid. Now I make it for my baby and he loves it.
Ingredients
1/2 Red or Sweet onion
4 Cups sour cream
1 can olives, chopped (more or less to taste)
2 cups cheese plus more for topping. I sometimes make them cheesier and add and extra cup of cheese.
Enchilada Sauce (I use Hatches brand, mild)
8-10 Tortillas
Directions
Preheat the oven to 375.
Saute onions in skillet until cooked, I like them almost caramelized so cook them longer or shorter to your taste. Mix sour cream, olives, cheese and onions together in a bowl. At this point if you want to make chicken enchilada's you would add chicken to the mix as well. I usually just make cheese enchilada's.
Get a 9x13 baking dish and put a small amount of enchilada sauce in the bottom. Fill tortilla's with the mixture, fold and place in baking dish. Cover them with remaining sauce and top with cheese (as much as you like)
Cover the dish with tin foil and bake for 20 minutes. Take the foil off and if the cheese is not melted on the top bake for another 10 minutes uncovered.
Ingredients
1/2 Red or Sweet onion
4 Cups sour cream
1 can olives, chopped (more or less to taste)
2 cups cheese plus more for topping. I sometimes make them cheesier and add and extra cup of cheese.
Enchilada Sauce (I use Hatches brand, mild)
8-10 Tortillas
Directions
Preheat the oven to 375.
Saute onions in skillet until cooked, I like them almost caramelized so cook them longer or shorter to your taste. Mix sour cream, olives, cheese and onions together in a bowl. At this point if you want to make chicken enchilada's you would add chicken to the mix as well. I usually just make cheese enchilada's.
Get a 9x13 baking dish and put a small amount of enchilada sauce in the bottom. Fill tortilla's with the mixture, fold and place in baking dish. Cover them with remaining sauce and top with cheese (as much as you like)
Cover the dish with tin foil and bake for 20 minutes. Take the foil off and if the cheese is not melted on the top bake for another 10 minutes uncovered.
Pico De Gallo
Ingredients
6 Roma tomatoes (seeded)
1/4 red onion (more or less depending on your taste)
1 jalapeno pepper (if you like it spicy leave the seeds, if not seed and cut out ribs)
2 medium cloves garlic (more or less to taste)
juice of one lime
1 tablespoon olive oil
4 tablespoons chopped fresh cilantro
1 teaspoon coarse salt
1/2 teaspoon fresh ground black pepper
Directions
Seed and dice tomatoes. Chop onion, jalapeno and garlic to a fine consistency. To these ingredients, add the fresh cilantro, salt, pepper, olive oil and lime. Mix well.
Cover and refrigerate for at least 3 hours. Best if served the next day.
Serve with tortilla chips, burritos, tacos or any Mexican dish.
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