Friday, May 29, 2009
Weekly Menu
This next week our vegetable and fruit co-op begins. I mentioned before that I've never done a co-op and I really don't know what to expect. According to the co-op schedule I could be getting green onions, kohlrabi, lettuce, peas, radishes, and spinach. I could also getting strawberries. But apparently the growing season hasn't cooperated with the plans, so I really don't know what I'm getting. Hence, my plans could be for naught, but I'll give it a shot. I'm not going to buy many vegetables at the store though, because I can't stand waste. So, I'll just use what I have in the house if our delivery is skimpy.
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My mom's birthday is tomorrow. I'll not say how old she is, but I'll tell you she looks younger than she is! She requested a Mexican feast, so we'll have Chicken Fajitas and all the toppings, Margaritas, yellow rice, and she requested brownies and vanilla ice cream for dessert. Yum!
And don't forget to bake a birthday cake on Sunday -- Pentecost is the birthday of our Catholic Church.
Saturday
Lunch: Asiago Roast Beef Sandwiches, chips
Dinner: Margaritas, Chicken Fajitas, salsa, chips, yellow rice, Deep Dish Brownies, vanilla or Milky Way ice cream
Sunday
Lunch: grab a bite out
Dinner: Buttermilk Brined Pork Chops, Roasted Yukon Gold Potato Salad (making it up), Marinated Green Beans, bread, Birthday Cake
Monday
Lunch: Tuna salad sandwiches
Dinner: Bratwurst on the grill, corn on the cob, baked beans
Tuesday
Lunch: Turkey sandwiches
Dinner: Stromboli, salad
Wednesday
Lunch: Lunch Munchy Corn Dog Muffins
Dinner: Chicken Cilantro Enchiladas, sour cream, salsa, Lime Cabbage Salad (maybe I'll have some kohlrabi to put in this)
Thursday
Lunch: Nachos
Dinner: Orecchiette with Fontina Cheese Sauce and Marinara, maybe with some grilled chicken sausage, salad (this meal is Peach's request and she's not really sure about the whole thing -- she's shootin' from the hip)
Friday
Lunch: Bagels and cream cheese
Dinner: Tuna Tortas with Pico de Gallo, fruit, Strawberry Margarita Pie (celebrating the last day of school!)
* Tried and true
* New to me
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Raspberry Limeade Cake
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I have decided at just this moment that I really like blogging about food people bring me. Maybe it's because it almost never happens, but isn't having someone bring you food one of the best things ever? My girlfriend Joanie and her family joined us to celebrate Memorial Day and she brought this gorgeous cake. Isn't it pretty? It was just as tasty as it is purty, too. Very tangy flavor, in the cake, the filling, and the frosting. The cake is dense and moist and just how I like it.
My girlfriend reported that it's a Paula Deen recipe, from her magazine. I did a little searching on the Internet and found the recipe posted at Black Coffee and Bourbon. This looks like quite a cake (long ingredient's list and lots of dirty bowls), so I'm not sure I'll be making it soon, but I thought I'd offer the recipe anyway. I'm re-posting just as I found it except I corrected the baking powder typo.
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I have decided at just this moment that I really like blogging about food people bring me. Maybe it's because it almost never happens, but isn't having someone bring you food one of the best things ever? My girlfriend Joanie and her family joined us to celebrate Memorial Day and she brought this gorgeous cake. Isn't it pretty? It was just as tasty as it is purty, too. Very tangy flavor, in the cake, the filling, and the frosting. The cake is dense and moist and just how I like it.
My girlfriend reported that it's a Paula Deen recipe, from her magazine. I did a little searching on the Internet and found the recipe posted at Black Coffee and Bourbon. This looks like quite a cake (long ingredient's list and lots of dirty bowls), so I'm not sure I'll be making it soon, but I thought I'd offer the recipe anyway. I'm re-posting just as I found it except I corrected the baking powder typo.
Raspberry-Limeade Cake
3/4 c. butter softened
2 cups sugar
1 T. lime zest
3/4 c. limeade concentrate
5 large eggs
3 3/4 c. all-purpose flour
2 3/4 t. baking powder
1 1/2 c. whole buttermilk
raspberry filling (see below)
cream cheese icing (see below)
garnish of lime slices and whole raspberries
Preheat over to 350 degrees F.;
spray three 9 inch round cake pans with nonstick cooking spray.
In a large bowl beat butter, sugar and lime zest at medium speed
with an electric mixer until fluffy.
Add limeade concentrate, beating until combined (mixture will look curdled).
Add eggs, one at a time, beating well after each addition.
In a medium bowl combine flour and baking powder.
Gradually add to butter mixture, alternately with buttermilk,
beginning and ending with flour mixture,
beating just enough to combine after each addition.
Pour batter evenly into prepared pans
and bake for 17 to 20 minutes
until wooden skewer comes out clean from center.
Let cool in pans for 10 minutes once finished baking
and then remove cakes from pans.
Allow to cool completely on wire racks.
Once cooled, spread raspberry filling evenly between layers
and ice with cream cheese frosting.
Garnish as desired.
Raspberry Filling
1 (10 oz.) package of frozen raspberries
1/2 c. sugar
2 T. cornstarch
3 egg yolks
1 T. fresh lemon juice
1/4 c. butter cut in pieces
Blend raspberries until smooth in a food processor.
Strain mixture and discard solids.
In a medium saucepan, combine sugar and cornstarch.
Add raspberry puree, egg yolks, and lemon juice, whisking to combine.
Cook over medium heat whisking constantly,
for 7 to 8 minutes or until very thick.
Remove from heat, whisk in butter gradually until melted.
Cool mixture slightly then cover and refrigerate for at least 2 hours.
Cream Cheese-Limeade Icing
1 (8 oz.) package of cream cheese, softened
1/2 c. butter, softened
3 T. limeade concentrate
1 T. lime zest
5 c. confectioners’ sugar
In a large bowl, beat cream cheese and butter at medium-high speed
with an electric mixer until creamy.
Add limeade concentrate and lime zest,
beating at low speed until combined.
Gradually add confectioners’ sugar, beating until smooth.
3/4 c. butter softened
2 cups sugar
1 T. lime zest
3/4 c. limeade concentrate
5 large eggs
3 3/4 c. all-purpose flour
2 3/4 t. baking powder
1 1/2 c. whole buttermilk
raspberry filling (see below)
cream cheese icing (see below)
garnish of lime slices and whole raspberries
Preheat over to 350 degrees F.;
spray three 9 inch round cake pans with nonstick cooking spray.
In a large bowl beat butter, sugar and lime zest at medium speed
with an electric mixer until fluffy.
Add limeade concentrate, beating until combined (mixture will look curdled).
Add eggs, one at a time, beating well after each addition.
In a medium bowl combine flour and baking powder.
Gradually add to butter mixture, alternately with buttermilk,
beginning and ending with flour mixture,
beating just enough to combine after each addition.
Pour batter evenly into prepared pans
and bake for 17 to 20 minutes
until wooden skewer comes out clean from center.
Let cool in pans for 10 minutes once finished baking
and then remove cakes from pans.
Allow to cool completely on wire racks.
Once cooled, spread raspberry filling evenly between layers
and ice with cream cheese frosting.
Garnish as desired.
Raspberry Filling
1 (10 oz.) package of frozen raspberries
1/2 c. sugar
2 T. cornstarch
3 egg yolks
1 T. fresh lemon juice
1/4 c. butter cut in pieces
Blend raspberries until smooth in a food processor.
Strain mixture and discard solids.
In a medium saucepan, combine sugar and cornstarch.
Add raspberry puree, egg yolks, and lemon juice, whisking to combine.
Cook over medium heat whisking constantly,
for 7 to 8 minutes or until very thick.
Remove from heat, whisk in butter gradually until melted.
Cool mixture slightly then cover and refrigerate for at least 2 hours.
Cream Cheese-Limeade Icing
1 (8 oz.) package of cream cheese, softened
1/2 c. butter, softened
3 T. limeade concentrate
1 T. lime zest
5 c. confectioners’ sugar
In a large bowl, beat cream cheese and butter at medium-high speed
with an electric mixer until creamy.
Add limeade concentrate and lime zest,
beating at low speed until combined.
Gradually add confectioners’ sugar, beating until smooth.
Both my girlfriend and the author of the post at Black Coffee and Bourbon mentioned that the icing is runny. You might want to up the powdered sugar quantity or leave out a tablespoon of limeade concentrate.
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Thursday, May 28, 2009
Sausage Kabobs
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This "on the grill" dish has become a favorite at our house. The first time I made it, the kids thought it was a little strange -- usually we serve sausages whole. But as soon as they ate them, they decided it was not one bit weird. Not only do we get the fun of eating kabobs, but the sausages get nice and crispy on more edges. There is really no recipe involved. Just skewer pieces of pre-cooked sausages (each sausage cut in three or four pieces) along with some pepper pieces, onion pieces, you could use cherry tomatoes or mushrooms -- just use whatever you like. I usually use Hillshire Farms Cheddarwurst and Eckrich Jalapeno Cheddar Wurst, but I have also used pre-cooked andouille sausage and mild bratwurst. The key is buying precooked sausage or else you'll have a big mess on your hands. Skewer them and cook them on the grill as long as the package recommends. This is a great party dish -- you don't have to worry about cooking the meat through because it's already cooked, the sausage is not as expensive as beef or chicken pieces when you're serving a big crowd, and kids and adults love them.
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Wednesday, May 27, 2009
This is just a sin
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I went out to the garden yesterday to snip some basil for our Grilled CMTB Sandwiches last night, and found this.
I know just how Mr. McGregor felt. And if I find that bug with basil between his front teeth, he is just dead.
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I went out to the garden yesterday to snip some basil for our Grilled CMTB Sandwiches last night, and found this.
I know just how Mr. McGregor felt. And if I find that bug with basil between his front teeth, he is just dead.
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Tuesday, May 26, 2009
Fiery Cajun Shrimp
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You may have already seen the recipe for this family favorite on my other blog. I've been linking to it when it appears on my menu. I finally made it a point to get a picture and put the recipe here as well.
My kids inhale this shrimp, along with its yummy butter sauce -- they like spicy food, all four of them, and my husband loves it, too. When I find a good sale on shrimp, like I did last week, we enjoy. This is a Paula Deen recipe, but I make a few changes. First, I take the shells off the shrimp. I leave the tails on, but I think the shells are a big nuisance when the shrimp is swimming in butter sauce. Paula's recipe also calls for five pounds of shrimp. And as much as we enjoy, we can't enjoy that much. So I've pared down the recipe for my family of six, and made the changes below.
I always make sure we have a crusty bread and white rice to eat with the spicy butter sauce. It would also be great with some crusty bread for an appetizer.
You may have already seen the recipe for this family favorite on my other blog. I've been linking to it when it appears on my menu. I finally made it a point to get a picture and put the recipe here as well.
My kids inhale this shrimp, along with its yummy butter sauce -- they like spicy food, all four of them, and my husband loves it, too. When I find a good sale on shrimp, like I did last week, we enjoy. This is a Paula Deen recipe, but I make a few changes. First, I take the shells off the shrimp. I leave the tails on, but I think the shells are a big nuisance when the shrimp is swimming in butter sauce. Paula's recipe also calls for five pounds of shrimp. And as much as we enjoy, we can't enjoy that much. So I've pared down the recipe for my family of six, and made the changes below.
I always make sure we have a crusty bread and white rice to eat with the spicy butter sauce. It would also be great with some crusty bread for an appetizer.
Fiery Cajun Shrimp
1 cup butter, melted
1/4 cup Worcestershire sauce
2 T. cup lemon juice
2 T. cup ground black pepper
1 t. hot sauce
2 cloves garlic, minced
1 t. salt
2 lb. peeled medium shrimp, tails left on
2 lemons, thinly sliced
Stir together butter, Worcestershire sauce, lemon juice, pepper,
hot sauce, garlic and salt.
Pour half the mixture into a large heatproof dish.
Layer half the shrimp and half the lemon slices;
then form a second layer of shrimp and lemon slices
and pour remaining sauce into the dish.
Bake, uncovered, for 20 minutes, or until shrimp are pink, stirring twice.
Serve with French bread for dipping.
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1 cup butter, melted
1/4 cup Worcestershire sauce
2 T. cup lemon juice
2 T. cup ground black pepper
1 t. hot sauce
2 cloves garlic, minced
1 t. salt
2 lb. peeled medium shrimp, tails left on
2 lemons, thinly sliced
Stir together butter, Worcestershire sauce, lemon juice, pepper,
hot sauce, garlic and salt.
Pour half the mixture into a large heatproof dish.
Layer half the shrimp and half the lemon slices;
then form a second layer of shrimp and lemon slices
and pour remaining sauce into the dish.
Bake, uncovered, for 20 minutes, or until shrimp are pink, stirring twice.
Serve with French bread for dipping.
Cookies 'n' Cream
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I'm on an ice cream binge. It happens every year. The weather turns sunny, warm, and humid and I'm in the kitchen making a new flavor every day. Very bad for the bathing suit season. It's a good thing I haven't worn one of those in a couple years.
This flavor recipe comes from Annie's Eats -- Cookies and cream. Admittedly I'm not normally a cookies and cream girl, but this was awesome. Big chunks of cookie in a rich custard base. I'm posting Annie's recipe here, but I didn't make any changes (except that I lost count on the cookies, but maybe that wasn't a mistake).
I'm on an ice cream binge. It happens every year. The weather turns sunny, warm, and humid and I'm in the kitchen making a new flavor every day. Very bad for the bathing suit season. It's a good thing I haven't worn one of those in a couple years.
This flavor recipe comes from Annie's Eats -- Cookies and cream. Admittedly I'm not normally a cookies and cream girl, but this was awesome. Big chunks of cookie in a rich custard base. I'm posting Annie's recipe here, but I didn't make any changes (except that I lost count on the cookies, but maybe that wasn't a mistake).
Cookies 'n' Cream Ice Cream
1 cup whole milk
2 cups heavy whipping cream
6 egg yolks
1/2 cup sugar
1 tbsp. vanilla extract
15-20 Oreo cookies, coarsely chopped
Combine the milk and cream in a saucepan over medium heat.
Heat until bubbles form around the edges.
In a medium bowl, whisk together the egg yolks
and sugar until smooth and well combined.
Slowly add the warm milk mixture to the egg yolk mixture,
whisking constantly to prevent curdling.
Pour the mixture back into the saucepan.
Cook over medium heat, stirring constantly,
about 5-8 minutes,
until the mixture is thickened and coats the back of a spoon
(about 175 degrees F on an instant read thermometer).
Pour the liquid through a fine mesh sieve into a bowl.
Stir in the vanilla extract.
Cover with plastic wrap and chill in the refrigerator
until completely chilled.
Once the mixture is well chilled,
pour into an ice cream maker and freeze
according to the manufacturer’s instructions.
Once the mixture is softly frozen, transfer half of it to a storage container.
Add half of the chopped Oreo pieces and fold in gently with a rubber spatula.
Add the remaining ice cream and Oreo pieces to the container,
and fold once more until the mixture is evenly combined.
Freeze until completely hardened.
Monday, May 25, 2009
'Tis the Season...
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...for fresh fruit.
Red, Green and Black Salad. Strawberries, cherries, blackberries and honeydew. Everything except the honeydew was awesome, and the honeydew (AKA sugar melon in our house) was alright. The honeydew came from Guatamala and everything from the U.S. I have noticed that the farther a food travels, the less it tastes like itself. Today we'll have watermelon, green grapes, strawberries and blackberries. We have a color theme goin' on.
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...for fresh fruit.
Red, Green and Black Salad. Strawberries, cherries, blackberries and honeydew. Everything except the honeydew was awesome, and the honeydew (AKA sugar melon in our house) was alright. The honeydew came from Guatamala and everything from the U.S. I have noticed that the farther a food travels, the less it tastes like itself. Today we'll have watermelon, green grapes, strawberries and blackberries. We have a color theme goin' on.
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Saturday, May 23, 2009
Weekly Menu
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Happy Memorial Day, friends. It's hard to believe that it's the end of May already. We're having some friends over for dinner on Monday, but the rest of the weekend will be spent in the yard. There is much work to be done and I'll try to spend as little time in the kitchen as possible. Lots of grilling this week -- you know I love to keep the oven off when it's warm out. And we're eating outdoors, too -- it's awesome.
Saturday
Lunch: Skyline chili
Dinner:
Pizza
Sunday
Lunch: BLTs and chips
Dinner: Pacific Pork Kabobs and Pineapple Rice, bread, Wilted Spinach Salad, Rhubarb Bars
Monday
Dinner: Sausage Kabobs with grilled peppers and onions, Roasted Corn, Tomato and Avocado Salad, Bacon and Onion Potato Salad, Fruit Salad, bread
Tuesday
Lunch: Mediterranean Veggie Pitas
Dinner: Burgers, baked potatoes, corn
Wednesday
Lunch: Taco salad
Dinner: Grilled chicken, Mozzarella, Tomato, Basil Sandwiches; fruit salad
Thursday
Lunch: Meat and cheese roll-ups
Dinner: Lettuce Wraps
Friday
Lunch: bread, cheese, fruit
Dinner: Crab and Feta stuffed Zucchini, Italian Salad, bread
* Tried and true
* New to me
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Happy Memorial Day, friends. It's hard to believe that it's the end of May already. We're having some friends over for dinner on Monday, but the rest of the weekend will be spent in the yard. There is much work to be done and I'll try to spend as little time in the kitchen as possible. Lots of grilling this week -- you know I love to keep the oven off when it's warm out. And we're eating outdoors, too -- it's awesome.
SaturdayLunch: Skyline chili
Dinner:
PizzaSunday
Lunch: BLTs and chips
Dinner: Pacific Pork Kabobs and Pineapple Rice, bread, Wilted Spinach Salad, Rhubarb Bars
Monday
Dinner: Sausage Kabobs with grilled peppers and onions, Roasted Corn, Tomato and Avocado Salad, Bacon and Onion Potato Salad, Fruit Salad, bread
Tuesday
Lunch: Mediterranean Veggie Pitas
Dinner: Burgers, baked potatoes, corn
Wednesday
Lunch: Taco salad
Dinner: Grilled chicken, Mozzarella, Tomato, Basil Sandwiches; fruit salad
Thursday
Lunch: Meat and cheese roll-ups
Dinner: Lettuce Wraps
Friday
Lunch: bread, cheese, fruit
Dinner: Crab and Feta stuffed Zucchini, Italian Salad, bread
* Tried and true
* New to me
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Friday, May 22, 2009
Hot Dog Chili Sauce
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A quick post before the holiday weekend -- for your hot dog grillin' pleasure. In general, I don't consider hot dogs dinner. Lunch, yeah, but not dinner, unless they are Chili Dogs. Then they're substantial enough for dinner, and paired with a fruit or potato salad, passably nutritious. This recipe is from my mother-in-law. It's quick and easy. Plan to make some burgers another day in the week and just get an extra pound of meat for your Chili Dogs.
Hot Dog Chili Sauce
1 lb. ground beef
½ t. cumin
4 T. tomato sauce
garlic powder, to taste
3 T. chili powder
½ t. beef soup base
Brown meat in a small saucepan.
Add other ingredients.
Simmer for 20 minutes or to taste.
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½ t. cumin
4 T. tomato sauce
garlic powder, to taste
3 T. chili powder
½ t. beef soup base
Brown meat in a small saucepan.
Add other ingredients.
Simmer for 20 minutes or to taste.
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Tuesday, May 19, 2009
Mediterranean Veggie Pita
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I've mentioned a few times that I'm trying to copycat some of the sandwiches served at Panera. They have some good combos and some really good breads, and since my gang likes a yummy, big sandwich for dinner once a week, this copycatting is paying off. The latest is a Mediterranean Veggie Pita. Panera's Veggie sandwich is not a pita, but I decided that I want ours to be served on a pita. And since I'm the chef... Panera's sandwich is served on a Basil bread, and its ingredients include Peppadew peppers, which I have not been able to find in the store. Other than that I've think I've got it.
This recipe is a delicious and nutritious and low-fat and inexpensive sandwich that I could easily eat three times a week. The ingredients are versatile, other than the hummus, which I feel is pretty crucial, so you can add whatever veggies you want, and if you don't have feta cheese, it will still taste great. A can of chickpeas is less than a buck and if you don't want to buy tahini (it's a little pricey), you can still make great hummus. The first time I made these I used Annie's recipe for Jalapeno Cilantro Hummus. It was good, but the second time I made them, I used basic hummus and with the addition of the other veggies it's a negligible difference. So I'll save the time and make the basic. The Jalapeno Cilantro variety would be good with just plain veggies for dipping.
I am including the quantities of veggies I used, but like I said, this is a versatile sandwich so just use what you like.
Mediterranean Veggie Pita
serves 6
6 pita breads -- large (I used these)
one recipe hummus (below)
2 cups shredded iceberg lettuce (good crunch!)
1/2 cup sliced red onion
1 cup sliced cucumbers
3 Roma tomatoes, diced
1 red, yellow or orange pepper, sliced in thin strips
1/2 cup feta cheese
Warm pita breads in a skillet (do not crisp) or in the micro.
Spread one half with several tablespoons hummus.
layer cucumbers, onion, peppers, tomato and lettuce.
Sprinkle with a tablespoon feta cheese.
Fold over and enjoy.
These are a little messy -- just hold over and stuff it in!
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Hummus
1 can chickpeas (garbanzo beans) drained and rinsed
1 clove garlic
2 T. tahini (optional)
juice of one fresh lemon
about 1/4 cup olive oil (I use light tasting for the kids)
salt
Place beans and garlic in food processor.
Pulse for 30 seconds.
Add tahini and lemon juice and process for about a minute.
With machine running,
slowly stream in oil until hummus is a good creamy consistency.
Salt to taste.
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serves 6
6 pita breads -- large (I used these)
one recipe hummus (below)
2 cups shredded iceberg lettuce (good crunch!)
1/2 cup sliced red onion
1 cup sliced cucumbers
3 Roma tomatoes, diced
1 red, yellow or orange pepper, sliced in thin strips
1/2 cup feta cheese
Warm pita breads in a skillet (do not crisp) or in the micro.
Spread one half with several tablespoons hummus.
layer cucumbers, onion, peppers, tomato and lettuce.
Sprinkle with a tablespoon feta cheese.
Fold over and enjoy.
These are a little messy -- just hold over and stuff it in!
~~~~~
Hummus
1 can chickpeas (garbanzo beans) drained and rinsed
1 clove garlic
2 T. tahini (optional)
juice of one fresh lemon
about 1/4 cup olive oil (I use light tasting for the kids)
salt
Place beans and garlic in food processor.
Pulse for 30 seconds.
Add tahini and lemon juice and process for about a minute.
With machine running,
slowly stream in oil until hummus is a good creamy consistency.
Salt to taste.
Monday, May 18, 2009
Rhubarb Streusel Pie
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My husband might soon leave me and go take up with one of those Mennonite girls. Just kidding, but he really is quite a fan of their recipes. I made this Rhubarb Streusel Pie over the weekend and he said it was the best rhubarb pie he ever ate, though you better not tell his mama.
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My husband might soon leave me and go take up with one of those Mennonite girls. Just kidding, but he really is quite a fan of their recipes. I made this Rhubarb Streusel Pie over the weekend and he said it was the best rhubarb pie he ever ate, though you better not tell his mama.
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Saturday, May 16, 2009
Chicken Fajita Pizza
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Last weekend I took a break from our regular pepperoni or sausage pizza and created a Chicken Fajita Pizza. I think it was my favorite pizza ever.
I can't say exactly what made it my favorite. I guess I like a good fajita and I think putting the chicken, cheese and all the toppings on a pizza crust made it pretty darn unbeatable. It was easy enough to prepare (don't let all that text down below fool you) -- I marinated the chicken during the day, my husband grilled it while I prepped the crusts and the toppings, and then I sliced the chicken and put it on the crust. In the oven for 10 minutes or so and then we each topped our own piece(s) with the toppings of our choice.
It was fresh tasting with salsa and guacamole and sour cream, but the kids who like "less freshness" (i.e. vegetables) could eat it without any toppings at all. It was a perfect meal for grown ups and kids.
Chicken Fajita Pizza
2 large pizzas
pizza dough recipe (recipe below -- times two for two medium-crust pizzas like I make)
2 to 3 boneless, skinless chicken breasts (depending on how large they are)
fajita marinade recipe (below)
2 cups cheddar-jack cheese, shredded
2 cups cheddar cheese, shredded
half onion, sliced
one green pepper, sliced
1 T. olive oil
salsa (see below)
guacamole (see below)
sour cream
Slice chicken breasts horizontally, creating two thin chicken breast pieces out of each breast.
Place in a dish and cover with marinade.
Cover with plastic wrap and refrigerate for 4 to 6 hours.
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Make pizza dough and let rise for 30 to 60 minutes.
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Grill chicken until cooked through.
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When dough has doubled in size,
punch down and let rest for five minutes.
Grease two pizza pans.
Spread dough over pans.
In the meantime, slice cooked chicken into thin strips, across the grain.
Heat oven to 475 degrees F.
Heat oil in a small skillet over med-high heat.
Add onions and peppers and cook, stirring occasionally,
until onions and peppers are browned and softened.
Sprinkle cheddar-jack over each pizza crust.
Arrange chicken strips over cheese.
Sprinkle chicken with cheddar cheese.
Bake pizza for 10 minutes, or until golden brown,
switching the pizzas, top to bottom, so both brown evenly.
Slice pizzas and serve with toppings.
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Pizza Dough
1 cup warm water
1 T. olive oil
1 T. sugar
1 1/4-ounce packet yeast (or 2 t.)
2 1⁄2 cups flour
1 t. salt
Place water in a bowl and add sugar.
Sprinkle yeast over the surface and allow to sit for 10 minutes (until it foams).
Add the oil, 2 cups of flour and salt, and mix until smooth.
Knead with dough hook for 3-5 minutes (or 7 minutes by hand)
adding flour as necessary to keep dough from sticking.
Place in greased bowl and cover with plastic wrap.
Let rise for 30 minutes to an hour, until doubled.
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Chicken Fajitas Marinade
1/3 cup olive oil
1/4 cup lime juice
2 cloves garlic, minced
2 t. cumin
2 T. cilantro
1/2 t. salt
1/2 t. pepper
Mix marinade ingredients.
Place chicken and marinade in a dish or bag.
Refrigerate for 4 to 6 hours.
~~~~~
Fresh Salsa
4 medium ripe tomatoes, cored, seeded and finely diced
1/4 c. red onion, finely diced
2 jalapeño chilies, stemmed, seeded and diced finely
2 cloves garlic, minced
1/4 c. cilantro, leaves only, chopped
2 T. lime juice
salt, to taste
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Guacamole
2 ripe avocados
3 heaping tablespoons salsa (see above)
2 cloves garlic, minced
1/2 lime
salt
Peel ripe avocados and break into chunks, removing pits;
place in a medium bowl.
Spoon salsa on top,add garlic and squeeze lime over the top.
Mash with a potato masher, or the back of a fork, until guacamole is creamy,
but not pureed (there should still be small chunks).
Salt and stir, then taste and adjust seasoning if necessary.
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2 large pizzas
pizza dough recipe (recipe below -- times two for two medium-crust pizzas like I make)
2 to 3 boneless, skinless chicken breasts (depending on how large they are)
fajita marinade recipe (below)
2 cups cheddar-jack cheese, shredded
2 cups cheddar cheese, shredded
half onion, sliced
one green pepper, sliced
1 T. olive oil
salsa (see below)
guacamole (see below)
sour cream
Slice chicken breasts horizontally, creating two thin chicken breast pieces out of each breast.
Place in a dish and cover with marinade.
Cover with plastic wrap and refrigerate for 4 to 6 hours.
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Make pizza dough and let rise for 30 to 60 minutes.
~~~~~~~
Grill chicken until cooked through.
~~~~~~~
When dough has doubled in size,
punch down and let rest for five minutes.
Grease two pizza pans.
Spread dough over pans.
In the meantime, slice cooked chicken into thin strips, across the grain.
Heat oven to 475 degrees F.
Heat oil in a small skillet over med-high heat.
Add onions and peppers and cook, stirring occasionally,
until onions and peppers are browned and softened.
Sprinkle cheddar-jack over each pizza crust.
Arrange chicken strips over cheese.
Sprinkle chicken with cheddar cheese.
Bake pizza for 10 minutes, or until golden brown,
switching the pizzas, top to bottom, so both brown evenly.
Slice pizzas and serve with toppings.
~~~~~~~
Pizza Dough
1 cup warm water
1 T. olive oil
1 T. sugar
1 1/4-ounce packet yeast (or 2 t.)
2 1⁄2 cups flour
1 t. salt
Place water in a bowl and add sugar.
Sprinkle yeast over the surface and allow to sit for 10 minutes (until it foams).
Add the oil, 2 cups of flour and salt, and mix until smooth.
Knead with dough hook for 3-5 minutes (or 7 minutes by hand)
adding flour as necessary to keep dough from sticking.
Place in greased bowl and cover with plastic wrap.
Let rise for 30 minutes to an hour, until doubled.
~~~~~~~
Chicken Fajitas Marinade
1/3 cup olive oil
1/4 cup lime juice
2 cloves garlic, minced
2 t. cumin
2 T. cilantro
1/2 t. salt
1/2 t. pepper
Mix marinade ingredients.
Place chicken and marinade in a dish or bag.
Refrigerate for 4 to 6 hours.
~~~~~
Fresh Salsa
4 medium ripe tomatoes, cored, seeded and finely diced
1/4 c. red onion, finely diced
2 jalapeño chilies, stemmed, seeded and diced finely
2 cloves garlic, minced
1/4 c. cilantro, leaves only, chopped
2 T. lime juice
salt, to taste
~~~~~~~
Guacamole
2 ripe avocados
3 heaping tablespoons salsa (see above)
2 cloves garlic, minced
1/2 lime
salt
Peel ripe avocados and break into chunks, removing pits;
place in a medium bowl.
Spoon salsa on top,add garlic and squeeze lime over the top.
Mash with a potato masher, or the back of a fork, until guacamole is creamy,
but not pureed (there should still be small chunks).
Salt and stir, then taste and adjust seasoning if necessary.
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Thursday, May 14, 2009
Weekly Menu
.
It feels good to get outdoors and do some grilling. Now is a great time of year to eat outdoors, too -- it's not too hot and the bugs aren't bad. We have some grilling scheduled this week and I love the easy clean up of just throwing the meat on the grill.
In a week or two I'm going to have to start planning my meals around our vegetable and fruit co-op. I've never done a co-op before, but my sister-in-law and I are going together and the co-op delivers right to our door. I'm looking forward to have great fresh fruits and vegetables, but I imagine it will be a little tricky to schedule all my meals around the foods that come in my package.
Saturday
Lunch: Skyline Three-Ways
Dinner: Teriyaki Burgers (Red Robin copycat -- a likely recipe here), Roasted Sweet Potatoes and Scallions
Sunday
Lunch: Sausage Gravy and biscuits, fried eggs
Monday
Lunch: Mediterranean Veggie Pitas
Dinner: Grilled BBQ chicken drumsticks, Corn, Avocado and Tomato Salad, bread
Tuesday
Lunch: Sub sandwiches
Dinner: Pork Chop Suey, noodles
Wednesday
Lunch: Egg salad sandwiches
Dinner: Chili dogs, oven fries, fruit
Thursday
Lunch: Tuna Green Pea Salad
Dinner: BLT and C Salad, Beer Bread
Friday
Lunch: Bread, cheese, fruit
Dinner: Fiery Cajun Shrimp, broccoli, French bread
.
It feels good to get outdoors and do some grilling. Now is a great time of year to eat outdoors, too -- it's not too hot and the bugs aren't bad. We have some grilling scheduled this week and I love the easy clean up of just throwing the meat on the grill.In a week or two I'm going to have to start planning my meals around our vegetable and fruit co-op. I've never done a co-op before, but my sister-in-law and I are going together and the co-op delivers right to our door. I'm looking forward to have great fresh fruits and vegetables, but I imagine it will be a little tricky to schedule all my meals around the foods that come in my package.
Saturday
Lunch: Skyline Three-Ways
Dinner: Teriyaki Burgers (Red Robin copycat -- a likely recipe here), Roasted Sweet Potatoes and Scallions
Sunday
Lunch: Sausage Gravy and biscuits, fried eggs
Monday
Lunch: Mediterranean Veggie Pitas
Dinner: Grilled BBQ chicken drumsticks, Corn, Avocado and Tomato Salad, bread
Tuesday
Lunch: Sub sandwiches
Dinner: Pork Chop Suey, noodles
Wednesday
Lunch: Egg salad sandwiches
Dinner: Chili dogs, oven fries, fruit
Thursday
Lunch: Tuna Green Pea Salad
Dinner: BLT and C Salad, Beer Bread
Friday
Lunch: Bread, cheese, fruit
Dinner: Fiery Cajun Shrimp, broccoli, French bread
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Asiago Roast Beef Sandwich
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I mentioned last week that I'm going to try to copycat some of our favorite sandwiches from Panera, our favorite local sandwich stop. I've pretty well reproduced the Sierra Turkey and now I think I've got the Asiago Roast Beef Sandwich. I'm not 100 percent sure on the bread, but it was pretty close. Barb gave me a link to the Asiago Cheese bread that she makes, and I intended to make it, but at the last minute I realized that Panera's Asiago bread is a demi, or baguette, and since I was trying to copy their sandwich, I made up my own bread recipe. The rest is easy -- sliced tomatoes and red onion, lettuce leaves, deli roast beef and cheddar, and a bit of horseradish. The sandwiches were very yummy and the boys especially like having sandwiches for supper.
Asiago Roast Beef Sandwiches
serves 6
2 loaves Asiago Cheese bread (recipe below)
1 pound deli roast beef
6 slices sharp cheddar cheese (smoked cheddar can also be used)
1 to 2 large tomatoes, sliced thinly (depending on how much tomato you like)
6 leaves Romaine lettuce
6 thin slices red onion
horseradish, to taste
Cut ends off loaves of bread.
Cut each loaf in to three servings.
Slice each serving in half so that you have a top and bottom.
Spread bottom of bread with horseradish to taste.
Layer roast beef, cheddar,
lettuce, tomato and onion and top with bread top.
Press down lightly to smash ingredients together.
serves 6
2 loaves Asiago Cheese bread (recipe below)
1 pound deli roast beef
6 slices sharp cheddar cheese (smoked cheddar can also be used)
1 to 2 large tomatoes, sliced thinly (depending on how much tomato you like)
6 leaves Romaine lettuce
6 thin slices red onion
horseradish, to taste
Cut ends off loaves of bread.
Cut each loaf in to three servings.
Slice each serving in half so that you have a top and bottom.
Spread bottom of bread with horseradish to taste.
Layer roast beef, cheddar,
lettuce, tomato and onion and top with bread top.
Press down lightly to smash ingredients together.
Asiago Cheese Bread
1 1/4 c. warm water
1 T. sugar
2 t. yeast
2 T. butter, softened
3 plus c. all-purpose flour
1 t. salt
1/3 c. shredded Asiago cheese
1 egg white
Pour water into mixing bowl.
Add sugar and yeast and let sit for a minute.
Add butter and 1 1/2 c. flour, and salt.
Turn on mixer to medium with bread hook attachment (or stir by hand) and stir until well mixed.
Add 1 1/2 cup flour, 1/2 cup at a time, kneading on low speed.
Knead for five minutes, adding flour when necessary
to keep bread from sticking to the side of the bowl.
Add 3 T. shredded cheese just before dough is finished kneading.
Dough should be firm, but not dry.
Grease bowl and place dough in, covering to grease all over.
Cover and let sit in a warm place for about an hour, until doubled in size.
Punch down and divide dough in half.
Roll or press dough on a lightly floured surface
into a 14 by 6 inch rectangle.
Roll up along long side and pinch edges to seal.
Repeat with other half.
Place loaves on greased cookie sheet (side by side with a few inches in between).
Beat egg white with a teaspoon of water and brush over both tops.
Split remaining cheese, sprinkling over loaves.
Heat oven to 425 degrees F and set pan on stovetop while oven heats.
Bake bread for 20 to 25 minutes until loaves are golden brown.
Cool completely on baking racks.
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1 1/4 c. warm water
1 T. sugar
2 t. yeast
2 T. butter, softened
3 plus c. all-purpose flour
1 t. salt
1/3 c. shredded Asiago cheese
1 egg white
Pour water into mixing bowl.
Add sugar and yeast and let sit for a minute.
Add butter and 1 1/2 c. flour, and salt.
Turn on mixer to medium with bread hook attachment (or stir by hand) and stir until well mixed.
Add 1 1/2 cup flour, 1/2 cup at a time, kneading on low speed.
Knead for five minutes, adding flour when necessary
to keep bread from sticking to the side of the bowl.
Add 3 T. shredded cheese just before dough is finished kneading.
Dough should be firm, but not dry.
Grease bowl and place dough in, covering to grease all over.
Cover and let sit in a warm place for about an hour, until doubled in size.
Punch down and divide dough in half.
Roll or press dough on a lightly floured surface
into a 14 by 6 inch rectangle.
Roll up along long side and pinch edges to seal.
Repeat with other half.
Place loaves on greased cookie sheet (side by side with a few inches in between).
Beat egg white with a teaspoon of water and brush over both tops.
Split remaining cheese, sprinkling over loaves.
Heat oven to 425 degrees F and set pan on stovetop while oven heats.
Bake bread for 20 to 25 minutes until loaves are golden brown.
Cool completely on baking racks.
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Monday, May 11, 2009
Korean Barbecue Wet Rub
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I only have a minute today, but I wanted to quickly post the recipe I used last night for dinner. I bought a beef tenderloin and used a Korean Barbecue Wet Rub on it to feed dinner to my family, my mom and my brother, and my husband's parents. I don't often buy an entire beef tenderloin -- usually about $60 worth of meat. My gang just consumes meat without tasting it (they're like big dogs) and $13.99 a pound is just obscene when you don't appreciate every morsel (actually I think $13.99 a pound is obscene even if you do taste every morsel, but that's another conversation). But, Giant Eagle had Australian grass-fed beef tenderloins on sale for $6 a pound last week. I don't know what the hitch was, but the beef tasted great and the texture, even on the well-done pieces, was like butter. I bought a 5.25 pound piece and all but about two tiny steaks was eaten.
I am posting the recipe exactly as it appeared on myrecipes.com, but just in case they move the recipe, I want to keep a record of it here. I doubled the recipe and used almost all the rub for my tenderloin. I cut the meat into three large pieces, so there would be more ends for those who like their beef well done. This rub would be great on steaks and kabobs and pork tenderloin. I'm not sure I would like it on chicken, but I may give it a try just to see. My husband did the grilling and he said he tried to keep the meat on one side of the grill while the burners on the other side were on -- he was afraid the sugar in the rub would burn. It took about 45 minutes to cook the meat to medium in the very centers and done on the edges.
I only have a minute today, but I wanted to quickly post the recipe I used last night for dinner. I bought a beef tenderloin and used a Korean Barbecue Wet Rub on it to feed dinner to my family, my mom and my brother, and my husband's parents. I don't often buy an entire beef tenderloin -- usually about $60 worth of meat. My gang just consumes meat without tasting it (they're like big dogs) and $13.99 a pound is just obscene when you don't appreciate every morsel (actually I think $13.99 a pound is obscene even if you do taste every morsel, but that's another conversation). But, Giant Eagle had Australian grass-fed beef tenderloins on sale for $6 a pound last week. I don't know what the hitch was, but the beef tasted great and the texture, even on the well-done pieces, was like butter. I bought a 5.25 pound piece and all but about two tiny steaks was eaten.
I am posting the recipe exactly as it appeared on myrecipes.com, but just in case they move the recipe, I want to keep a record of it here. I doubled the recipe and used almost all the rub for my tenderloin. I cut the meat into three large pieces, so there would be more ends for those who like their beef well done. This rub would be great on steaks and kabobs and pork tenderloin. I'm not sure I would like it on chicken, but I may give it a try just to see. My husband did the grilling and he said he tried to keep the meat on one side of the grill while the burners on the other side were on -- he was afraid the sugar in the rub would burn. It took about 45 minutes to cook the meat to medium in the very centers and done on the edges.
Korean Barbecue Wet Rub
1/4 cup packed brown sugar
1 t. salt
2 t. low-sodium soy sauce
2 t. dark sesame oil
4 garlic cloves, minced
Combine all ingredients. Refrigerate in an airtight container for up to 1 week.
.
1/4 cup packed brown sugar
1 t. salt
2 t. low-sodium soy sauce
2 t. dark sesame oil
4 garlic cloves, minced
Combine all ingredients. Refrigerate in an airtight container for up to 1 week.
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Friday, May 8, 2009
Weekly Menu
SaturdayLunch: Hot Dogs
Dinner: Chicken Fajita Pizza (I'm making it up as I go along!)
Sunday
Lunch: Mediterranean Veggie Pitas (made with this)
Dinner: Beef Tenderloin with Korean rub, Roasted vegetables and potatoes, bread, vanilla ice cream with fresh strawberries
Monday
Lunch: deli sandwiches
Dinner: Chicken Philly Sandwiches, fresh fruit
Tuesday
Lunch: Roasted Garlic white bean dip and chips
Dinner: Baked macaroni and cheese and ham (Peach's suggestion), green beans
Wednesday
Lunch: Taco salad
Dinner: Bean soup, Cornbread
Thursday
Lunch: Cream of Tomato Alphabet Soup (something like this, but creamy)
Dinner: Topopo Salad
Friday
Lunch: Bagels and cream cheese
Dinner: Black bean Chilaquiles, Lime Cabbage salad
* Tried and true
* New to me
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Wednesday, May 6, 2009
Kansas City Hot Wings
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Sunday night we had "fun night" for dinner, as my kids are known to call it. That pretty much means no cooked veggies with dinner, and usually it means you can eat with your fingers.
These chicken wings are a big hit at my house. I do not eat wings, so I can't give you my personal opinion, but they are all thumbs up if you count me out. I do give them a thumbs up for prep, though. When I make traditional hot wings, Buffalo style, I deep fry them and then toss them in the sauce. They are a big pain and they smell up the house. These however, cook in the oven, and if you line your pans with foil, the big pain level is tolerable. I use fresh wings, because they are much meatier than the variety that are sold in freezer bags. It's a bit of a hassle cutting the wings into pieces, but my honey sharpened my knife and did them for me this past Sunday. It was his payment, I suppose. This recipe came from one of my favorite cookbooks, Don't Panic, Dinner's in the Freezer.
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Sunday night we had "fun night" for dinner, as my kids are known to call it. That pretty much means no cooked veggies with dinner, and usually it means you can eat with your fingers.
These chicken wings are a big hit at my house. I do not eat wings, so I can't give you my personal opinion, but they are all thumbs up if you count me out. I do give them a thumbs up for prep, though. When I make traditional hot wings, Buffalo style, I deep fry them and then toss them in the sauce. They are a big pain and they smell up the house. These however, cook in the oven, and if you line your pans with foil, the big pain level is tolerable. I use fresh wings, because they are much meatier than the variety that are sold in freezer bags. It's a bit of a hassle cutting the wings into pieces, but my honey sharpened my knife and did them for me this past Sunday. It was his payment, I suppose. This recipe came from one of my favorite cookbooks, Don't Panic, Dinner's in the Freezer.
Kansas City Hot Wings
4 lb. chicken wings (separated into two large pieces, discarding tip)
⅓ cup cider vinegar
1 T. Tabasco sauce
1 cup Kraft Original Barbeque Sauce
Preheat oven to 400 degrees.
Rinse chicken with water and pat dry with paper towels.
Mix together vinegar, Tabasco and Barbeque sauce.
Place chicken wings on baking sheets (cover sheets with foil for easy clean up).
Baste with sauce on one side.
Bake for 15 minutes.
Turn and baste on other side.
Bake for 15 minutes.
Set oven to broil and raise height of rack for broiling.
Turn wings and baste, repeating every 5 minutes for 15-20 minutes
until wings are crispy and cooked through.
4 lb. chicken wings (separated into two large pieces, discarding tip)
⅓ cup cider vinegar
1 T. Tabasco sauce
1 cup Kraft Original Barbeque Sauce
Preheat oven to 400 degrees.
Rinse chicken with water and pat dry with paper towels.
Mix together vinegar, Tabasco and Barbeque sauce.
Place chicken wings on baking sheets (cover sheets with foil for easy clean up).
Baste with sauce on one side.
Bake for 15 minutes.
Turn and baste on other side.
Bake for 15 minutes.
Set oven to broil and raise height of rack for broiling.
Turn wings and baste, repeating every 5 minutes for 15-20 minutes
until wings are crispy and cooked through.
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Tuesday, May 5, 2009
Creamy Potato Bake
.I have some food pictures in my photo files, so I'm going to try to post some of these recipes, since I bothered to take pics.
This recipe is one my mom makes. I know that she has made this for much of my adult life, though I don't remember it from my childhood. It goes well with roasts and grilled meat, as well as simple baked chicken breasts. It doesn't really need gravy, like plain mashed potatoes, although my kids enjoy drowning it in BBQ sauce when I make this or this. I usually use my Kitchen Aid with the whip attachment for these, as opposed to just mashing them with the potato masher. If you prefer a more rustic mash, however, just really soften your cream cheese before adding it.
This is before baking. You can see I used red onion, but red, yellow, or even green onion is fine.Creamy Potato Bake
2½ lb. potatoes (I prefer Idaho)
1/2 cup hot milk
2 T. melted butter
salt and pepper to taste
1/3 cup chopped onion
6 oz. cream cheese, softened
1 egg
3 T. butter
Boil potatoes until fork tender.
Drain and return to pan or mixing bowl.
Mash or whip potatoes with milk and butter.
Season with salt and pepper.
Taste to adjust seasoning if necessary.
Add cream cheese and egg and whip until thoroughly combined.
Add onion and incorporate.
Pour potatoes into a greased casserole dish and dot with 4 T. butter.
Bake, uncovered, for 30 minutes.
.
2½ lb. potatoes (I prefer Idaho)
1/2 cup hot milk
2 T. melted butter
salt and pepper to taste
1/3 cup chopped onion
6 oz. cream cheese, softened
1 egg
3 T. butter
Boil potatoes until fork tender.
Drain and return to pan or mixing bowl.
Mash or whip potatoes with milk and butter.
Season with salt and pepper.
Taste to adjust seasoning if necessary.
Add cream cheese and egg and whip until thoroughly combined.
Add onion and incorporate.
Pour potatoes into a greased casserole dish and dot with 4 T. butter.
Bake, uncovered, for 30 minutes.
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Sunday, May 3, 2009
Homemade Buns
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For years I've been searching for a great bun dough recipe. I go in spurts trying different recipes and then getting frustrated that none are soft and tasty. A couple weeks ago when I planned slider burgers for dinner, I hunted for another recipe -- it's hard to find tiny little buns at the grocery store. I'm so glad that I didn't give up because I finally found one that is really a keeper. The buns are soft, but not doughy, and very tasty. We enjoyed them with the slider burgers and again this past week with Italian sausage. Both times the buns held up -- didn't fall apart like homemade buns often do. This dough seems to have the perfect balance! The recipe came from King Arthur's flour.
For years I've been searching for a great bun dough recipe. I go in spurts trying different recipes and then getting frustrated that none are soft and tasty. A couple weeks ago when I planned slider burgers for dinner, I hunted for another recipe -- it's hard to find tiny little buns at the grocery store. I'm so glad that I didn't give up because I finally found one that is really a keeper. The buns are soft, but not doughy, and very tasty. We enjoyed them with the slider burgers and again this past week with Italian sausage. Both times the buns held up -- didn't fall apart like homemade buns often do. This dough seems to have the perfect balance! The recipe came from King Arthur's flour.
Beautiful Burger (or Sausage) Buns
3/4 to 1 cup lukewarm water*
2 T. butter
1 large egg
3 1/2 cups King Arthur Unbleached All-Purpose Flour
1/4 cup sugar
1 1/4 t. salt
1 T. instant yeast
Mix and knead all of the dough ingredients—
by hand, mixer, or bread machine—to make a soft, smooth dough.
Cover the dough, and let it rise for 1 hour, or until it's doubled in bulk.
Gently deflate the dough, and divide it into 8 pieces.
Shape each piece into a round 1" thick (more or less); flatten to about 3" across
(for hot dog or sausage buns, shape into thin logs instead of rounds).
Place the buns on a lightly greased baking sheet,** cover,
and let rise for about an hour, until very puffy.
If desired, brush buns with melted butter.
Or brush lightly with egg wash (1 egg beaten with 1 tablespoon water),
and sprinkle with sesame seeds.
Bake the buns in a preheated 375°F oven for 12 to 15 minutes, till golden.
Cool on a rack.
(I brush them with melted butter when they come out of the oven so they stay nice and soft.)
2 T. butter
1 large egg
3 1/2 cups King Arthur Unbleached All-Purpose Flour
1/4 cup sugar
1 1/4 t. salt
1 T. instant yeast
Mix and knead all of the dough ingredients—
by hand, mixer, or bread machine—to make a soft, smooth dough.
Cover the dough, and let it rise for 1 hour, or until it's doubled in bulk.
Gently deflate the dough, and divide it into 8 pieces.
Shape each piece into a round 1" thick (more or less); flatten to about 3" across
(for hot dog or sausage buns, shape into thin logs instead of rounds).
Place the buns on a lightly greased baking sheet,** cover,
and let rise for about an hour, until very puffy.
If desired, brush buns with melted butter.
Or brush lightly with egg wash (1 egg beaten with 1 tablespoon water),
and sprinkle with sesame seeds.
Bake the buns in a preheated 375°F oven for 12 to 15 minutes, till golden.
Cool on a rack.
(I brush them with melted butter when they come out of the oven so they stay nice and soft.)
* On a humid day use the lesser quantity and during drier weather, use more.
**I like to place the buns close enough that when they bake,
they will touch and get those nice, soft sides --
you might have to experiment a little to see how close they need to be.
My experience is about 1.5 inches apart.
.
they will touch and get those nice, soft sides --
you might have to experiment a little to see how close they need to be.
My experience is about 1.5 inches apart.
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Friday, May 1, 2009
Living on the Edge
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I grilled these chops for dinner Wednesday night. They were so gorgeous, I took a picture. These are "America's Cut" chops and they are our favorite cut. They are so thick and juicy -- it's like eating a steak. Unfortunately they can be almost as pricey as a steak so look for them to go on sale.
There were many jokes around the table Wednesday night about eating pork --- living on the edge. Yes, we know that you can't get the Swine Flu from eating pork. I can't imagine that anyone ever would think that, but based on what I've read, there are folks who do think that. I really hope the pork industry doesn't take a hit from all this -- our poor farmers don't need it.
The recipe for the marinade I used can be found here. Go support your pork farmers.
.
I grilled these chops for dinner Wednesday night. They were so gorgeous, I took a picture. These are "America's Cut" chops and they are our favorite cut. They are so thick and juicy -- it's like eating a steak. Unfortunately they can be almost as pricey as a steak so look for them to go on sale.
There were many jokes around the table Wednesday night about eating pork --- living on the edge. Yes, we know that you can't get the Swine Flu from eating pork. I can't imagine that anyone ever would think that, but based on what I've read, there are folks who do think that. I really hope the pork industry doesn't take a hit from all this -- our poor farmers don't need it.
The recipe for the marinade I used can be found here. Go support your pork farmers.
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