Friday, February 24, 2012

Peruzing Pizza...

Pizza recipes I've stumbled upon......

Dough & General Ideas:
Cheese:
Chicken:
Shrimp:
Veggie:
Other:

Thursday, February 23, 2012

Crazy for Cookies....

Booze:
Chocolate:
Chocolate Chip:
Citrus:
Coffee:
Fruit:
Oatmeal:
Peanut Butter:
Sugar, Butter & Shortbread:
Other:

Wednesday, February 22, 2012

Seafood Suggestions

Stumbled-upon seafood recipes....

Shrimp:
Tilapia:

Crab:
Other

Soup's On!

Soup recipes that I've Stumbled across....

Onion:
Corn:
Potato:
Chili & Bean Soups:
More:

Breaking Breakfast!

Breakfast recipes that I've Stumbled across....

Cinnamon Rolls & Sticky Buns:

Pancakes & French Toast
Muffins & Scones:
Casseroles:

I'm not Chicken when it comes to Chicken

Chicken recipes that I've Stumbled across online...
The ** ones are those that I REALLY am looking forward to making!

Finger Foods:
Sandwiches:
From Across the World:
In The Oven:

Tuesday, February 21, 2012

Plenty of Pasta....

Here's a bunch of Pasta recipes that I've stumbled upon....

Mac & Cheese:

Vegitarian:

Meat Included:

Pesto Pasta w/ Chicken Sausage & Roasted Brussels Sprouts

My mom found this recipe online somewhere and I made it this evening for dinner, with a few slight adjustments.  Here's our version.  Exactly as it is, it is 10 weight watchers points per serving, making 4 servings.
  • 1 lb fresh brussels sprouts, ends trimmed and outer (unpretty) leaves removed
  • 2 tbsp + 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4-1/2 tsp ground black pepper (to your taste)
  • 1/2-1 lb Farfalle or Orecchiette Pasta *
  • 4 chicken sausage links, sliced into 1/4" thick coins**
  • 5 cloves of garlic, peeled and thinly sliced, or equivalent of jarred minced garlic
  • 1/3 cup pesto sauce
  • parmesan cheese, optional
Instructions
  1. Preheat oven to 400F.  If you are using large brussels sprouts, cut in half, if using small, leave whole.  In a large bowl, combine brussels, 2 tbsp oil, salt & pepper to coat well.
  2. Prep a baking sheet w/ aluminum foil, and spread the sprouts on evenly.  Roast 20-30 min, or for small sprouts it only takes 12-15 minutes.  Be sure to stir about 1/2 way through cooking.  You want them to be crispy on the outside and cooked inside.
  3. Cook pasta according to package directions to al dente.  Drain and reserve some cooking water to use when combining if needed.
  4. Heat the 1 tbsp olive oil in large skillet on med-high.  Add sausage, cook, stirring occasionally, till almost browned.  Add garlic, and cook for another 1-2 minutes until fragrant and sausage browned.
  5. Once everything is all done, add the brussels to the skillet w/ the sausage, and then add in the pasta.  Stir in the pesto sauce and combine all evenly.  
  6. Serve warm, sprinkle w/ Parmesan optional.
*I used about 1/2 lb of multigrain farfalle pasta, the recipe called for 1 lb orecchiette, but I wanted the ratio to be a little more even, and not a pasta w/ a little bit of veg & meat.
**I used Johnsonville Chicken Sausage w/ Apples - fantastic!!

Just Desserts...

Dessert recipes from Stumble:

Brownies:
 Bark & Brittle:
Cakes:
Other:

Say Cheese!

Assorted Cheese-related recipes that I've stumbled over...

Mom's Asparagus Crab Quiche

I made this last night for the first time, although my mom has made it several times in the past.  After making it, I'm writing this recipe as to how I think it should be done NEXT time to adjust for issues that I had with it.

  • 3/4 lb fresh asparagus, broken into 2 inch pieces
  • 1 unbaked pastry shell, 9-11 inches, to fit dish
  • 6-8 oz crabmeat, preferably claw, drained and slightly flaked
  • 1-1/2 cup shredded swiss cheese
  • 1 tbsp flour
  • 4 eggs, lightly beaten
  • 1 to 1-1/4 cup half and half cream
  • 1/2 tsp salt
  • hot pepper sauce (Tobasco, Tapatilo or Goya. 4 drops of Goya was still really mild)
  • 2 tbsp grated Parmesan
PREP
  1. Toss chopped asparagus in boiling water and cook to crisp-tender, just to take the raw off. Drain well and pat dry with a dishtowel.  Reserve a small handfull (preferably with tips for decoration).
  2. Toss the flour with the swiss cheese to cover - I did this in a small plastic container w/ a lid.
  3. Measure half&half into a measuring cup, add the 4 eggs, salt and tobasco to taste, mix well.
ASSEMBLE & Bake
  1. Layer asparagus into the bottom of the pastry.  Next layer the crabmeat evenly around the top.
  2. Follow that with the swiss cheese, and top it all with the egg mixture evenly poured over the top in a circular motion.
  3. Sprinkle the top with the Parmesan, and arrange the reserved asparagus tips on the top of the pie for decoration.
  4. Bake @ 350F for 40-60 minutes.  Let stand 5 minutes before cutting.
*MY NOTES*
Original recipe only calls for 3 eggs and 1-1/2 cups of 1/2&1/2 but this was quite runny, so I would highly recommend the change above.  Also would be interested in trying a bit of the oldbay seasoning in with it.

Thursday, February 16, 2012

Pasta Puttanesca w/ Tuna

I saw this recipe on the Dr. Oz Show, when Dr. Andrew Weil's was on the show.  They briefly went over the recipe, and I found it online HERE because my stepdad really wanted to try this.  With minor adjustments, here is the resulting recipe from my experiment, inspired by Dr. Andrew's.

  • 1 28-oz can Italian plum tomatoes, slightly drained, then crushed with a masher (or Italian crushed tomatoes, if you prefer)
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp red pepper flakes
  • 1 tbsp capers (no extra liquid)
  • 1/3 cup kalamata olives, sliced or chopped as you prefer
  • 2 cloves garlic, minced or crushed with a garlic press
  • 1 tbsp fresh basil, minced (or close to)
  • 1 24 oz. can of white chunky albacore tuna
  • 1/2 lb (1/2 box) gluten free spaghetti
  • fresh grated parmesan
Directions:
  1. Combine all pasta sauce ingredients except tuna, and if you have time, let set for apx 1 hour at room temperature to combine the flavors.  Then, add tuna, and heat on low to warm through.
  2. Cook pasta according to package directions to achieve an al dente texture and drain.  Return to pan.
  3. Coat pasta with a portion of the sauce and mix well to coat noodles.
  4. Plate pasta topped with sauce, and sprinkle on fresh parmesan.
  5. Enjoy.

Thursday, February 9, 2012

Nigella's Apple Mustard Sauce (for Pork or Gnocchis)

To make for Pork Chop sauce and gnocchis:

Directions:
  1.  If making pork chops, remove the fat, and bash with a mallet, rolling pin or meat tenderizer between two pieces of plastic wrap to thiner, more uniform thickness for even and quick cooking.
  2. Heat the oil in the pan, and cook chops over med-high heat for about 5 min per side.  Remove and keep warm.
  3. Pour cider into pan and deglaze, letting it bubble for apx 1 minute.  Add mustard, and stir in cream.
  4. Let sauce cook for a few minutes.
Serve sauce over Pork Chops
AND/OR
Toss Gnocchi in this sauce and enjoy it's apple-mustard deliciousness!

This recipe is originally from Nigella Lawson's cookbook, Nigella Express.

Wednesday, February 1, 2012

Healthful Burritos w/ Rice & Beans

 Directions:
  1. Warm/cook black beans and corn.  I used canned black beans, so after cooking I rinsed them in cold water to get the mushyness off of them, drained, and put both of the veggies into a bowl.  Add diced tomatoes and chopped onions, mix well and sprinkle with a bit of lime juice and a bit of chopped cilantro (or parsley, if you prefer).
  2. Grill meats or cook on the stove as you like.  You can use a bit of mexican seasoning if you like, I recommend those by Auntie Arwen (I use their mild fajita spice when cooking for my mom because it's flavorful, but not hot).  When meats are cooked, let rest for a moment, then slice on the diagonal into strips, or chop into cubes.
  3. Prepare your rice & beans, heat up the refried beans (this part is easy!  the rice takes about 30 minutes, however).
  4. Assemble your burritos using  meats & salsa.  You can put your rice & refried beans in the burritos too, or you can serve those on the side.  Top burritos with cheese, lettuce and a small dollop of sour cream or lots of guacamole.
Enjoy!

BLT Spring Rolls

Today I made these "American" spring rolls - just like a BLT!  I didn't have mint, basil or any fresh herbs on hand to throw in, so the ones I made are literally just BLT in rice paper, but I'm pretty excited about them.  

I made the dipping sauce that is listed to go with them, but personally i would prefer closer to a 50/50 ratio with the shoyu and mayo, and the sesame and lime juice as listed.

You can find the complete recipe and instructions at White On Rice Couple (http://whiteonricecouple.com/recipes/spring-rolls/)

Mahalo!