This week you won't see any new recipes from me, at least I don't think so. You never know, I might change my mind. This week is clean out the freezer week. There are only two people in my household, Corey and me. It seems like most recipes make twice as much as we use. I purchased a Food Saver a few years ago. I get lots of use out of it. My freezer is full of vacuum sealed meals and bags of vegetables.
Every so often, mostly when I don't want to go to the grocery, I will heat and serve meals from the freezer. To make it easier on myself, anything that only Corey likes I seal in serving sized portions. Then he can just plate, reheat and eat. He doesn't have to worry about resealing the package or finding a bowl and lid, just toss the bag away.
So in the freezer I have White Chili, Chicken Noodle Soup, Macaroni and Cheese, Mojito Chicken, Penne with meatballs, half of a Spinach Roll, Chicken Gumbo, Spinach Fettucini, Tortilla Soup, little Java Roast, Tuscan Chicken and some Reuben Casserole. I should be able to stretch it into more then a week. Depends on how hungry Corey is on the weekends.
He requested less red meat and more chicken. I did that. Now he is requesting more fish. So I have been looking at salmon recipes. So hopefully after the freezer is cleaned out I will be sharing some salmon recipes that I find.
Friday, May 6, 2011
Thursday, May 5, 2011
Chipotle Chicken
Another one found on the internet. I have never used chipotles. I was a little nervous that they would be too hot. I cleaned my whole bag of chicken yesterday when prepping dinner. I made the marinade after I got yesterdays dinner started. So the chicken marinated approximately 24 hours. It was really good. Of course I don't follow instructions well. I didn't pat off the extra marinade, just threw them on my Foreman with whatever held on to the chicken.
Chipotle Chicken
4 boneless, skinless chicken breasts
2 cloves garlic
2 whole black peppercorns
1/4 tsp ground cumin
1 small onion
1 Tbsp olive oil
1/4 cup fresh squeezed lime juice
4 small tomatoes
3 chipotle in adobo chilies
1 tsp honey
Rinse and pat dry meat. Trim off fat. Cut a few slits in one side. Put all remaining ingredients into a blender and puree. Pour over meat, turn to coat. Marinate in fridge overnight. Bring to room temperature about 1 hour. Wipe excess marinade and pat dry. Grill until done.
**I cut my slits pretty deep, but not going all the way through. I turned a few times through the day. I would use my fork and push a little marinade into the slits.
Chipotle Chicken
4 boneless, skinless chicken breasts
2 cloves garlic
2 whole black peppercorns
1/4 tsp ground cumin
1 small onion
1 Tbsp olive oil
1/4 cup fresh squeezed lime juice
4 small tomatoes
3 chipotle in adobo chilies
1 tsp honey
Rinse and pat dry meat. Trim off fat. Cut a few slits in one side. Put all remaining ingredients into a blender and puree. Pour over meat, turn to coat. Marinate in fridge overnight. Bring to room temperature about 1 hour. Wipe excess marinade and pat dry. Grill until done.
**I cut my slits pretty deep, but not going all the way through. I turned a few times through the day. I would use my fork and push a little marinade into the slits.
Wednesday, May 4, 2011
5 Spice Chicken Kabobs
This recipe was very simple. This is the first time I have ever make kabobs. I have had my metal skewers for a while now. I have used them for a few other things, but never kabobs. There are directions for if you have a charcoal grill or a gas grill. I have neither. But that wasn't gonna stop me. I cooked them on my George Foreman, right on my kitchen counter. The flavor is a little unusual I think, but good. Corey liked them. This recipe also calls for 5 Spice Powder. I found a recipe online and made my own. The recipe for that will follow in case you would like to make your own, or have trouble finding it.
5 Spice Chicken Kabobs
1/4 cup frozen orange juice concentrate, thawed
2 Tbsp honey
1 Tbsp soy sauce
1/4 tsp 5 spice powder
dash ground ginger
1 Lb boneless, skinless chicken breasts
1 cup fresh or 8 oz can pineapple chunks, drained
1 medium green pepper, cut into one inch pieces
1 medium red pepper, cut into one inch pieces
2 cups cooked rice
For glaze, in small bowl combine orange juice, honey, soy sauce, 5 spice powder and ginger. Set aside. Cut chicken into one inch pieces. On skewer place chicken, pineapples, and both green and red peppers, leave 1/4 inch between pieces.
For charcoal grill, on uncovered rack over medium heat for 12 to 14 minutes, until done. Turn once, brush on glaze for last five minutes.
For gas grill, preheat grill. Reduce to medium heat. Place on rack. Cover and grill 12 to 14 minutes, until done. Turn once, brush on glaze for last five minutes.
Serve over rice.
5 Spice Powder
1 tsp ground Szechwan pepper, OR black pepper
1 tsp star anise, ground
1 1/2 tsp ground fennel seeds
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp salt, optional
1/4 tsp ground white pepper, optional
Blend all, store in air tight container.
5 Spice Chicken Kabobs
1/4 cup frozen orange juice concentrate, thawed
2 Tbsp honey
1 Tbsp soy sauce
1/4 tsp 5 spice powder
dash ground ginger
1 Lb boneless, skinless chicken breasts
1 cup fresh or 8 oz can pineapple chunks, drained
1 medium green pepper, cut into one inch pieces
1 medium red pepper, cut into one inch pieces
2 cups cooked rice
For glaze, in small bowl combine orange juice, honey, soy sauce, 5 spice powder and ginger. Set aside. Cut chicken into one inch pieces. On skewer place chicken, pineapples, and both green and red peppers, leave 1/4 inch between pieces.
For charcoal grill, on uncovered rack over medium heat for 12 to 14 minutes, until done. Turn once, brush on glaze for last five minutes.
For gas grill, preheat grill. Reduce to medium heat. Place on rack. Cover and grill 12 to 14 minutes, until done. Turn once, brush on glaze for last five minutes.
Serve over rice.
5 Spice Powder
1 tsp ground Szechwan pepper, OR black pepper
1 tsp star anise, ground
1 1/2 tsp ground fennel seeds
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp salt, optional
1/4 tsp ground white pepper, optional
Blend all, store in air tight container.
Tuesday, May 3, 2011
Knock Off Hostess Cupcakes
Todays post is brought to you by the letters P and C, and the word PITA. The P today is for patience. The C is for commitment. If you don't have patience or a commitment, I say move on, find another recipe. And for those who don't know what PITA is, it means Pain In The A--. Corey asked me to try to find a recipe for a Hostess style cupcake. I promised I would make some when I found a recipe. I looked around and this one seemed like it wouldn't be too bad. I knew anything with a filling, frosting, then decoration was gonna take a little time and patience. I should have known things were gonna get bad when the recipe says makes 20 cupcakes and I got 24 with some batter left. I'm thinking maybe she had a bigger sized muffin tin. Then they expanded more then I expected, so major overflow on the sides of the cups.
Then filling time. This was the first time I have filled a dessert. It seemed pretty easy. But the filling didn't seem as stiff as I expected. The ganache was simple, no problems there. Then came the icing for the decoration. It seemed fine at first but then when I was ready for it, it had slight separation. I put a little food coloring in it, just as an added touch, and mixed it back together. Of course after I put a little swirl it looks separated again. As you can see I lost my patience and just slopped some swirls on.
I tried one and the flavor was good, but I had to eat it with a fork.
Knock Off Hostess Cupcakes
For the Cupcakes
1 & 1/4 cups unbleached, all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon coarse salt
1 & 1/4 cups granulated sugar
4 ounces unsweetened chocolate, chopped
1 stick unsalted butter, cut into pieces
2 teaspoons pure vanilla extract
2 large eggs, lightly beaten
For the Filling
4 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons pure vanilla exrtact
3 tablespoons heavy cream
1 cup marshmallow creme
For the Ganache
6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon unsalted butter
2 teaspoons pure vanilla extract
For the Icing
1 stick unsalted butter
1 & 1/2 - 2 tablespoons milk
2 cups powdered sugar
1/4 tsp vanilla
Position a rack in the center of the oven and preheat to 350. Place paper liners in muffin tin for about 20 cupcakes.
Prepare the cupcakes: Bring the sugar and 1 cup water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes. Pour into a large bowl; add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla.
Sift together the flour, baking soda, baking powder and salt in a bowl.
Using a mixer, beat the eggs into the chocolate, then mix in the dry ingredients.
Divide the batter evenly between the prepared pans (about 1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pans for about 25 minutes, then transfer cupcakes to a rack to cool completely.
(They will sink in the middle...they'll puff up when filled later)
For the filling: Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside or refrigerate.
For the ganache: Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.
Spoon the filling into a pastry bag with a medium star tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). (It's OK if some of the filling peeks out, it will be covered by the ganache.)
Spoon a little ganache on each cupcake and lightly spread with an offset spatula or a knife. Chill for at least 15 minutes.
Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners’ sugar until smooth, adding more milk if needed. Spoon into a pastry bag with a small tip (I used a #2 plain tip); pipe onto the cupcakes to decorate.
Store in the refrigerator.
**I found this recipe online at one of the many blogs I read. I didn't have it written on the card so can't give a link.
Then filling time. This was the first time I have filled a dessert. It seemed pretty easy. But the filling didn't seem as stiff as I expected. The ganache was simple, no problems there. Then came the icing for the decoration. It seemed fine at first but then when I was ready for it, it had slight separation. I put a little food coloring in it, just as an added touch, and mixed it back together. Of course after I put a little swirl it looks separated again. As you can see I lost my patience and just slopped some swirls on.
I tried one and the flavor was good, but I had to eat it with a fork.
Knock Off Hostess Cupcakes
For the Cupcakes
1 & 1/4 cups unbleached, all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon coarse salt
1 & 1/4 cups granulated sugar
4 ounces unsweetened chocolate, chopped
1 stick unsalted butter, cut into pieces
2 teaspoons pure vanilla extract
2 large eggs, lightly beaten
For the Filling
4 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons pure vanilla exrtact
3 tablespoons heavy cream
1 cup marshmallow creme
For the Ganache
6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon unsalted butter
2 teaspoons pure vanilla extract
For the Icing
1 stick unsalted butter
1 & 1/2 - 2 tablespoons milk
2 cups powdered sugar
1/4 tsp vanilla
Position a rack in the center of the oven and preheat to 350. Place paper liners in muffin tin for about 20 cupcakes.
Prepare the cupcakes: Bring the sugar and 1 cup water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes. Pour into a large bowl; add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla.
Sift together the flour, baking soda, baking powder and salt in a bowl.
Using a mixer, beat the eggs into the chocolate, then mix in the dry ingredients.
Divide the batter evenly between the prepared pans (about 1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pans for about 25 minutes, then transfer cupcakes to a rack to cool completely.
(They will sink in the middle...they'll puff up when filled later)
For the filling: Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside or refrigerate.
For the ganache: Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.
Spoon the filling into a pastry bag with a medium star tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). (It's OK if some of the filling peeks out, it will be covered by the ganache.)
Spoon a little ganache on each cupcake and lightly spread with an offset spatula or a knife. Chill for at least 15 minutes.
Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners’ sugar until smooth, adding more milk if needed. Spoon into a pastry bag with a small tip (I used a #2 plain tip); pipe onto the cupcakes to decorate.
Store in the refrigerator.
**I found this recipe online at one of the many blogs I read. I didn't have it written on the card so can't give a link.
Monday, May 2, 2011
Sloppy Joes
Corey requested sloppy Joes for supper last week. I usually use canned sauce but decided to find an easy recipe. I found the recipe I used on foodnetwork.com. It had all good reviews, so decided this would be the recipe I try. However, I did make one change. Corey wanted green peppers in it, and a piece of Swiss cheese. He says it is enjoyable but seems to be missing something. I have to agree with him. I'm thinking it needs a tad more brown sugar. Next time I will try that.
Sloppy Joes
Brown 1 pound ground beef in a large skillet with olive oil. Add one chopped onion, 3 chopped garlic cloves, 2 tsp ground cumin, 2 tsp smoked paprika and 1/4 tsp cayenne pepper. Cook one minute. Stir in 1 cup ketchup, 2 Tbsp apple cider vinegar, 1 Tbsp brown sugar, and 1/2 cup water, simmer until thick, about 15 minutes.
**I thought that even after the 15 minutes it was a little runny. Next time I won't add all the water that it calls for.
Sloppy Joes
Brown 1 pound ground beef in a large skillet with olive oil. Add one chopped onion, 3 chopped garlic cloves, 2 tsp ground cumin, 2 tsp smoked paprika and 1/4 tsp cayenne pepper. Cook one minute. Stir in 1 cup ketchup, 2 Tbsp apple cider vinegar, 1 Tbsp brown sugar, and 1/2 cup water, simmer until thick, about 15 minutes.
**I thought that even after the 15 minutes it was a little runny. Next time I won't add all the water that it calls for.
Packet cooking
I do several meals in the crock pot. I have two crock pots. One is a small basic one with a low/high knob. Guess I should say low/high stem, the knob has been missing for years. My second one is a large unit with a removable crock. It has a timer for cooking 4, 6, 8, or 10 hours. It also has a warmer. After the cooking time has expired, after a certain time, it will warm back up. I love my crock pots and the large one gets plenty of use.
When I cook in my crock I try to use my space and time wisely. That is why I packet cook, as I call it. Using foil form a packet for your vegetables or potatoes. I put a few pats of butter and my seasonings in the packet also. Fold up the sides and ends. Place your packet on top of your meat in the crock. With potatoes you may want to put them in the full time. With frozen vegetables, they may not need the full time. I usually put them in full time just so I don't forget.
Some things will start with just a little liquid, then the juices of the meat will add to the crock. In these cases I just lay the packet right on top of the meat. Sometimes however the meat may have a marinade that you don't want to lose on the bottom of your packet. In these cases, crinkle a few pieces of foil and place between the meat. Then lay in your packet. The foil lifts the packet off the meat.
When your meat is done, your vegetables or potatoes are done. And clean up is a snap.
**Even with the butter pats in the packet, sometimes the potatoes will get dark edges. You may want to open your packet a couple times during cooking and gently stir the potatoes. Just be sure not to tear your packet or you will lose your butter into your meat.
When I cook in my crock I try to use my space and time wisely. That is why I packet cook, as I call it. Using foil form a packet for your vegetables or potatoes. I put a few pats of butter and my seasonings in the packet also. Fold up the sides and ends. Place your packet on top of your meat in the crock. With potatoes you may want to put them in the full time. With frozen vegetables, they may not need the full time. I usually put them in full time just so I don't forget.
Some things will start with just a little liquid, then the juices of the meat will add to the crock. In these cases I just lay the packet right on top of the meat. Sometimes however the meat may have a marinade that you don't want to lose on the bottom of your packet. In these cases, crinkle a few pieces of foil and place between the meat. Then lay in your packet. The foil lifts the packet off the meat.
When your meat is done, your vegetables or potatoes are done. And clean up is a snap.
**Even with the butter pats in the packet, sometimes the potatoes will get dark edges. You may want to open your packet a couple times during cooking and gently stir the potatoes. Just be sure not to tear your packet or you will lose your butter into your meat.
Sunday, May 1, 2011
A1 Dijon Steak
This recipe is super easy. Only four ingredients. I found it online, but didn't write on the card the site I was visiting. This would be really easy to double or even triple. I used my big crock and had plenty of room. I have made this recipe before using a pork chop. It was good that way also.
A1 Dijon Steaks
4 to 6 steaks, or hunk of tri-tips cut into 4 to 6 steaks
2 Tbsp A1 steak sauce
2 Tbsp Dijon mustard
1/4 cup white wine
Combine A1 and Dijon. Paint sauce over steaks. Put in crock pot. Add the wine. Cook on low 6 to 8 hours.
**I served with mixed vegetables. But would go nicely with potatoes too.
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