A very tasty assistance to the ordinary green been side!
Green Beans with Cider Vinaigrette
Coarse salt and ground pepper
2 pounds green beans, stem ends removed
2 garlic cloves, peeled
1/3 cup olive oil
3 tablespoons cider vinegar
2 tablespoons Dijon mustard
Directions
1.Set a steamer basket in a pot. Fill with enough salted water to come just below basket; bring to a boil. Prepare a large bowl of ice water.
2.Place green beans in basket; top with garlic. Cover, and steam until green beans are crisp-tender, 4 to 6 minutes. Reserve garlic. Transfer green beans to ice water; let stand until cool. Drain; pat dry.
3.Make vinaigrette: Using the flat side of the blade of a chef's knife, mash reserved garlic into a paste. Place in a small bowl; whisk in oil, vinegar, and mustard. Season with salt and pepper. (To store, refrigerate green beans and vinaigrette separately, up to 1 day.) Toss green beans with vinaigrette, and serve.
~Lynn
Everyday Food, June 2008.
Tuesday, October 5, 2010
Bacon, Egg, and Toast Cups
This is a fun, easy change up to the traditional "breakfast for dinner" nights.
Bacon, Egg and Toast Cups
3 tablespoons unsalted butter, melted
8 slices white or whole-wheat sandwich bread
6 slices bacon
6 large eggs
Coarse salt and ground pepper
Directions
1.Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
2.In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.
3.Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven.
~Lynn
.
Everyday Food, September 2010
Bacon, Egg and Toast Cups
3 tablespoons unsalted butter, melted
8 slices white or whole-wheat sandwich bread
6 slices bacon
6 large eggs
Coarse salt and ground pepper
Directions
1.Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
2.In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.
3.Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven.
~Lynn
.
Everyday Food, September 2010
Chocolate Mousse
I tried my hand at mousse for the first time; I looked to none other than Food Network's Tyler Florence. This mousse turned out light, fluffy and chocolatey rich!
Chocolate Mousse
6 ounces semisweet baking chocolate, chopped
3 tablespoons unsalted butter, at room temperature
3 large eggs, separated
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
1/2 cup heavy cream, cold
1/2 teaspoon vanilla extract
Whipped cream and chocolate shavings, for garnish
Put the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1-inch of barely simmering water (or use a double boiler). Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let cool slightly. Then grab a whisk and beat the egg yolks into the chocolate, 1 at a time, beating until smooth after each addition. Set aside.
In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form.
In a chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons sugar and the vanilla and continue beating until the cream holds soft peaks.
Chocolate Mousse
6 ounces semisweet baking chocolate, chopped
3 tablespoons unsalted butter, at room temperature
3 large eggs, separated
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
1/2 cup heavy cream, cold
1/2 teaspoon vanilla extract
Whipped cream and chocolate shavings, for garnish
Put the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1-inch of barely simmering water (or use a double boiler). Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let cool slightly. Then grab a whisk and beat the egg yolks into the chocolate, 1 at a time, beating until smooth after each addition. Set aside.
In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form.
Now that you've got the elements prepared, put it all together. Gently fold the egg whites into the chocolate mixture to lighten it. Then, fold in the whipped cream. Take care not over work the mousse or it will be heavy. Divide the mousse between 4 individual glasses, preferably Moroccan glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.
From FoodNetwork.com
~Lynn
Peanut Butter Banana Bread
My friend Sara Chidester posted the new Cooking Light cover recipe on her blog last week: Peanut Butter Banana Bread. Instead of retyping the recipe, I thought I would just give you the link to her page.
It was very, very moist and tasty! I loved using yogurt.
Enjoy!
Lynn
It was very, very moist and tasty! I loved using yogurt.
Enjoy!
Lynn
Tuesday, September 21, 2010
Grilled Tuna with Soy-Ginger Glaze & Pickled Cucumbers
I received this recipe from a wedding shower 2 years ago...it's from one of my good friends down here, Jenna Surratt (also an ASU alum and Greensboro-ite!). I've been intimidated by the recipe because I've never cooked tuna- only really had it raw in sushi or tartare. But, I decided to give it a shot and it was really tasty! Even Michael liked it!
Marinade:
3/4 cup dry sherry
2 tbsp soy sauce
2 tbsp honey
2 medium garlic cloves, minced
2 tsp fresh lemon juice
1 tsp asian chili sauce (I just used hot sauce)
1 tsp peeled & finely chopped FRESH ginger
2 Ahi Tuna steaks
Pickled cucumbers:
1 cup thin slices cucumbers
1/4 small red onion, sliced
1/4 cup seasoned rice vinegar
vegetable oil
2 tsp sesame oil
cilanto sprigs for garnish
Directions:Combine marinade ingredients in small saucepan. Put steaks in a baking dish and pour 1/4 marinade over them. Let stand at room temp or refrigerate for at least 30 minutes.
Put cucumbers, onion and vinegar in a bowl & refrigerate at least 15 minutes.
Prep med-hot charcoal fire or preheat gas grill to med-high or set grill pan over high heat until smoking. Remove tuna from marinade and pat dry. Brush with oil. Grill, turning once 3-5 minutes/per side. Don't overcook!
Meanwhile, heat marinade over med-high until syrupy. Remove from heat and stir in sesame oil.
Serve tuna with soy-ginger glaze and top with cucumbers and garnish with cilantro.
ENJOY!
~Lynn
Marinade:
3/4 cup dry sherry
2 tbsp soy sauce
2 tbsp honey
2 medium garlic cloves, minced
2 tsp fresh lemon juice
1 tsp asian chili sauce (I just used hot sauce)
1 tsp peeled & finely chopped FRESH ginger
2 Ahi Tuna steaks
Pickled cucumbers:
1 cup thin slices cucumbers
1/4 small red onion, sliced
1/4 cup seasoned rice vinegar
vegetable oil
2 tsp sesame oil
cilanto sprigs for garnish
Directions:Combine marinade ingredients in small saucepan. Put steaks in a baking dish and pour 1/4 marinade over them. Let stand at room temp or refrigerate for at least 30 minutes.
Put cucumbers, onion and vinegar in a bowl & refrigerate at least 15 minutes.
Prep med-hot charcoal fire or preheat gas grill to med-high or set grill pan over high heat until smoking. Remove tuna from marinade and pat dry. Brush with oil. Grill, turning once 3-5 minutes/per side. Don't overcook!
Meanwhile, heat marinade over med-high until syrupy. Remove from heat and stir in sesame oil.
Serve tuna with soy-ginger glaze and top with cucumbers and garnish with cilantro.
ENJOY!
~Lynn
Tuesday, September 7, 2010
Lemon-Splashed Shrimp Salad
My friend Sara Chidester posted this on her blog and it looked just too good not to try. It was super quick and easy, and very tasty. Thanks for the recipe, Sara!
8 cups water
2/3 cup uncooked rotini
1 1/2 pounds peeled and deveined large shrimp
1 cup halved cherry tomatoes
3/4 cup sliced celery
1/2 cup chopped avocado
1/2 cup chopped seeded poblano pepper
2 tablespoons fresh cilantro
2 tsp. grated lemon rind
3 tablespoons fresh lemon juice
2 tsp. extra-virgin olive oil
3/4 tsp. kosher salt
Bring 8 cups water to a boil in a large saucepan; Add pasta and cook 5 minutes or until almost tender. Add shrimp; cook 3 minutes or until done. Drain. Rinse with cold water; drain well. Combine pasta mixture, tomatoes, and remaining ingredients; toss well.
(Sara took this from Cooking Light)
~Lynn
2/3 cup uncooked rotini
1 1/2 pounds peeled and deveined large shrimp
1 cup halved cherry tomatoes
3/4 cup sliced celery
1/2 cup chopped avocado
1/2 cup chopped seeded poblano pepper
2 tablespoons fresh cilantro
2 tsp. grated lemon rind
3 tablespoons fresh lemon juice
2 tsp. extra-virgin olive oil
3/4 tsp. kosher salt
Bring 8 cups water to a boil in a large saucepan; Add pasta and cook 5 minutes or until almost tender. Add shrimp; cook 3 minutes or until done. Drain. Rinse with cold water; drain well. Combine pasta mixture, tomatoes, and remaining ingredients; toss well.
(Sara took this from Cooking Light)
~Lynn
Turkey Meatloaf
Turkey Meatloaf
1 tsp oil
4 ounces turkey bacon, chopped
1 small green pepper, chopped
1 garlic clove, minced
3/4 cup rolled oats
1 cup evaporated milk
1 1/2 lbs ground turkey
1 1/4 cup chili sauce or ketchup
Preheat oven to 350. In a large skillet, heat oil over medium-high heat. Cook bacon, stirring until crisp, about 4 minutes. Add onion and bell petter, season to taste with salt and pepper, amd cook until vegetables are soft, about 3 minutes. Add garlic and cook 1 minute. Transfer to a large bowl and add oats and evaporated milk. Let cool.
Add turkey, salt and pepper, and 2 tbsp chili sauce/ketchup. Stirl well to combine. Transfer to a 5x9 in loaf pan and smooth top. Spread chili sauce/ketchup on top (I skipped this part). Bake until meatloaf is cooked through, about 1 hr 10 minutes.
Enjoy!
Lynn
~From everyday food, "Emeril's Turkey Meatloaf" September 2010 issue
4 ounces turkey bacon, chopped
1 small green pepper, chopped
1 garlic clove, minced
3/4 cup rolled oats
1 cup evaporated milk
1 1/2 lbs ground turkey
1 1/4 cup chili sauce or ketchup
Preheat oven to 350. In a large skillet, heat oil over medium-high heat. Cook bacon, stirring until crisp, about 4 minutes. Add onion and bell petter, season to taste with salt and pepper, amd cook until vegetables are soft, about 3 minutes. Add garlic and cook 1 minute. Transfer to a large bowl and add oats and evaporated milk. Let cool.
Add turkey, salt and pepper, and 2 tbsp chili sauce/ketchup. Stirl well to combine. Transfer to a 5x9 in loaf pan and smooth top. Spread chili sauce/ketchup on top (I skipped this part). Bake until meatloaf is cooked through, about 1 hr 10 minutes.
Enjoy!
Lynn
~From everyday food, "Emeril's Turkey Meatloaf" September 2010 issue
Subscribe to:
Posts (Atom)