Friday, May 13, 2011
This is what the menu looks like this week, not very inspiring:
Friday: Roasted Chicken Breasts, Mac/Cheese (I'm lazy today)
Saturday: Sugar Ray's Baby Back Ribs, Sauted Squash and Onions, Homemade Hashbrown Casserole
Sunday: Mom's for dinner
Monday: Grilled Steak, Risotto Primavera
Tuesday: Zumba night, so Mr. G is making soup
Wednesday: Barbeque Chicken, Grilled Squash, and Steamed Broccoli
Hopefully next week's menu will look more healthy and more appealing.
Since I am so uninspired today, please tell me, what is your favorite meals to make?
Saturday, May 7, 2011
Barbeque Chicken www.thepioneerwoman.com
- 18 whole chicken legs (I used 4 leg quarters)
- 1 tablespoon canola oil
- 1/4 whole onion, diced
- 2 cloves garlic, minced
- 1 cup ketchup
- 1/4 cups packed brown sugar
- 2 tablespoons (additional) brown sugar
- 4 tablespoons distilled vinegar
- 1 tablespoon Worcestershire sauce
- 1/3 cups molasses
- 4 tablespoons chipotle adobe sauce (omitted)
- dash of salt
Reduce heat to low. Add all of the remaining ingredients and stir. Allow to simmer while the chicken roasts. Taste after simmering to adjust seasoning.
After 20 minutes of roasting, crank on the broiler to get a little color on the chicken. Broil for about 5 minutes. Remove chicken from oven. Reduce oven to 350 degrees. With tongs, dip each piece of chicken into the sauce, submerging completely. Place back onto the pan. After all the chicken is coated, return pan to oven for five minutes, or until hot and sizzling. Remove from oven. Allow chicken to rest for a few minutes before serving.
I hope you enjoy this barbeque sauce as much as we do. It is not too sweet nor have a high vinegar taste.
Corn Casserole Paula Deen www.foodnetwork.com
1 can whole kernel corn (I used 3 fresh ears of corn)
1 can creamed corn
1 box corn muffin mix
1 cup sour cream
1 stick of butter, melted
1 cup cheddar cheese
Preheat oven to 350 degrees. Mix all together except for cheese. Pour into a greased 9x13 casserole dish. Bake for 45 minutes or until golden brown. Remove from oven and top with cheese. Bake an additional 5-10 minutes or until the cheese is melted.
This is a wonderful casserole to take to a potluck. It reminds me a lot of hashbrown casserole except with corn instead of potatoes.
What is your favorite comfort food? I would love to hear from you!
Friday, May 6, 2011
Here's the recipe, my changes are in italics:
Sarasota's Chorizo and Black Bean Stuffed Cubanelle Peppers www.food.com
4 large cubanelle peppers, cut in half lengthwise with seeds and ribs removed
3 chorizo sausage
1 jalapenos, diced fine, seeds and ribs removed
1 cup onions, diced fine
1 celery rib, diced fine
3 large plum tomatoes, seeded and diced
1 cup black beans, drained and rinsed
2 teaspoons minced garlic
1 large egg
2 slices bread
3/4 cup milk (I omitted the bread and milk and used breadcrumbs instead)
1 tablespoon fresh parsley, fine chopped
1 teaspoon dried oregano (omitted)
1/2 cup parmesan cheese, grated
3/4 cup mozzarella cheese, shredded (I omitted these cheeses and used 1/2 cup of grated pepper jack)
1/2 cup parmesan cheese, grated
1/2 cup mozzarella cheese, shredded (I omitted these and once again used about 1 cup of grated pepper jack)
Remove the sausage from the casing. Saute on medium heat until golden brown. It will take about 5-8 minutes. Remove the sausage to a small plate lined with a paper towel to drain.
In the same pan with a little of the pan drippings, saute the garlic, onion, jalapeno, and celery until tender; then add in the black beans and tomato and cook another minute or two. Transfer the mixture to a bowl. Add in the chorizo, cheese, egg, parsley, oregano, salt and pepper. Mix together then add breadcrumbs.
Stuff the pepper halves with the filling and top with cheese.
Bake at 375 degrees for 25 minutes on a cookie sheet lined with parchment paper.
Mr. G thought this was wonderful. I agree.
Mr. G gave it 9.5 out of 10, pretty good in my opinion considering the black beans.
What did you do for Cinco de Mayo? Did you go out and celebrate or stay in and have a fiesta at home?
Thursday, May 5, 2011
Saturday, August 28, 2010
The other night I was watching Food Network and Rachael Ray was making spaghetti. However, instead of the traditional tomato sauce, she used garlic and shallots. Mr. G was a little leary when I suggested a total vegetarian meal, but like always he is a good sport and I think he was pleasantly surprised.
That’s a Shallotta Spaghetti (30 Minute Meals)
2 tbs, Olive Oil
2 tbs. Butter
2 cloves Garlic, minced
10 Shallots, finely diced
Handful of Parsley
1 cup Parmesan Cheese
In a medium saucepan over medium heat, heat the butter and olive oil. After you get the garlic and the shallots diced, saute them for 20 minutes or until they are caramelized. While the shallots are cooking boil the water and cook the spaghetti. Reserve a cup of the starchy cooking water and then drain the spaghetti. As the spaghetti drains, pour the starchy water into saucepan, add parsley and cheese. Toss with spaghetti. Serve with a piece of crusty bread.
Wednesday, March 10, 2010
Sunny's Chicken Fried Steak with Diced Potato Gravy
1 teaspoon cumin
1/2 teaspoon cayenne
2 pounds cube steak
1 cup of flour
1/2 cup cornstarch
In a medium bowl, wisk the eggs, cumin, cayenne powder, and salt and pepper. Add the steaks, stir to coat, and let sit 10 minutes. In a paper bag combine the flour, cornstarch, and a few pinches of salt and a few turns of pepper. Remove the steaks from egg mixture and put into the paper bag. Roll the top of the bag to close and shake until the steaks are evenly coated. Put onto a baking sheet with a rack and let sit 10 minutes.
In a heavy bottomed pan, add oil and let the temperature get to about 370 degrees. Fry the steaks, in batches, only flipping once when color is golden and a poke releases no red juices about 2-3 minutes on each side. Put on baking sheet and keep in oven to stay warm.
Diced Potato Gravy
3 tablespoons butter
1/2 red onion, chopped
1 clove garlic, minced
2 tablespoons flour
1 bay leaf
2 1/2 cups beef broth
1 large baking potato diced
In a large pot heat the butter over medium heat. Add the onion and garlic and saute until tender about 3 minutes. Wisk in the flour, stirring to combine with butter. Add the bay leaf and broth and bring to a simmer. Cook until slightly thickened, then add the potatoes. Cook until the potatoes are tender and the gravy has thickened, about 8 to 10 minutes. Add salt and pepper to taste.
Serve the gravy poured over the steak for a perfect country dinner.
Sunday, February 21, 2010
4 tablespoons butter
1 small onion, minced
1 pound ground turkey
2 egg yolks
1/2 cup heavy cream
2 tablespoons salt
fresh black pepper
1/2 cup Italian breadcrumbs
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups chicken stock
Salt and pepper to taste
1/2 cup heavy cream
1/4 cup fresh chopped parsley leaves
Preheat oven to 325 degrees
Melt 1 tablespoon of the butter in a large saute pan over medium heat. Add the onion and cook until tender. Remove the onion to a plate and cool. Wipe out the pan with a paper towel. In a large mixing bowl, combine the turkey, egg yolks, heavy cream and onion. Add salt and pepper. Stir in bread crumbs. Mix gently until combined. With a bowl of cold water standing by, form meatballs about 1-inch across. Dip your fingers in cold water, from time to time. to keep the meat from sticking to your hands.
Melt the remaining butter in the saute pan and once the foam has subsided add a layer of meatballs. Do not overcrowd the pan. Shake the pan once in a while, to keep the meatballs round. Brown all of the meatballs, in batches, removing them to a large casserole dish. Put the dish in the oven for about 20 minutes.
To make the sauce: Pour off most of the fat from the skillet and return it to the heat. Add 2 tablespoons of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon to dissolve the flour into the fat. Pour in the chicken stock and stir to loosen the bits from the botton of the pan. Simmer, stirring, until the liquid is reduced and the mixture starts to thicken to a sauce. Season with salt and pepper. Lower the heat and stir in the cream. Add the meatballs and simmer for about 20 minutes. Sprinkle with chopped parsley.
Instead of egg noodles, we had homemade mashed potatoes.
This recipe was taken from Tyler Florence. It has been altered for our likes.