...this recipe is already in my blog.
How boring is that, that I have no new recipe for you?
Ugh, so I am frustratingly posting the link to this great, but already-known dish...
Wednesday, May 4, 2011
Orange Juice Day
When I started planning for this "Special Food Each Day" quest, I thought I was pretty savvy and had new recipes for each day I was going to cook. I thought to myself "ooh, Wednesday is orange juice day. What's my favorite thing with orange juice? It's Asparagus Stir-Fry." Then I went and cooked it, and it was delicious, and on my next to last bite I realized....
...this recipe is already in my blog.
How boring is that, that I have no new recipe for you?
Ugh, so I am frustratingly posting the link to this great, but already-known dish...
...this recipe is already in my blog.
How boring is that, that I have no new recipe for you?
Ugh, so I am frustratingly posting the link to this great, but already-known dish...
Tuesday, May 3, 2011
Raspberry Tarts
Today is Raspberry Tart Day! My grandmother and mother have been making tarts for years, and I believe it was about time that the recipe came down to a new generation. I can't believe I haven't made these yet, as it's a family favorite and SO EASY to make. I made these in a flash before an alumni meeting I had tonight. My grandmother's comment was "it's about time you've graduated up" or something similar...she was basically saying that since I used her recipe I am now a master chef. I'm fine with her thinking that.
Raspberry Tarts
from the family
2 refrigerated pie crusts
seedless (or seeded) raspberry preserves
3 tablespoons sugar
1/2 stick of butter, softened
2 eggs
1/2 tsp baking powder
1 pkg. shredded coconut
**I recommend using a tart baking pan for the perfect shape. A pan usually makes 9 tarts, I filled 2 pans**
1. Preheat oven to 400. Spray or grease your tart pans.
2. Roll out the dough onto a flat surface. Using the rim of a glass (or any other small circular cutter) cut out 18 rounds. Place them into the tart pan.
3. Place a teaspoon of preserves onto the dough rounds.
4. Combine sugar and butter and mix until smooth. (My butter was more "melty" than soft and that worked fine). Add the eggs, baking powder and coconut and mix until combined. You want a nice thick coconut mixture.
5. Place a tablespoon of the coconut mix on top of the preserves.
6. Bake for 20 minutes. (Be sure to check on these as the preserves often times boil over the pans, and the coconut can burn).
Raspberry Tarts
from the family
2 refrigerated pie crusts
seedless (or seeded) raspberry preserves
3 tablespoons sugar
1/2 stick of butter, softened
2 eggs
1/2 tsp baking powder
1 pkg. shredded coconut
**I recommend using a tart baking pan for the perfect shape. A pan usually makes 9 tarts, I filled 2 pans**
1. Preheat oven to 400. Spray or grease your tart pans.
2. Roll out the dough onto a flat surface. Using the rim of a glass (or any other small circular cutter) cut out 18 rounds. Place them into the tart pan.
3. Place a teaspoon of preserves onto the dough rounds.
4. Combine sugar and butter and mix until smooth. (My butter was more "melty" than soft and that worked fine). Add the eggs, baking powder and coconut and mix until combined. You want a nice thick coconut mixture.
5. Place a tablespoon of the coconut mix on top of the preserves.
6. Bake for 20 minutes. (Be sure to check on these as the preserves often times boil over the pans, and the coconut can burn).
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| Don't put too much preserves, they boil over quickly! |
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| Oh yes. |
Chorizo, Shrimp & Corn Stuffed Peppers
I really don't like getting my hopes up for a recipe that sounds absolutely perfect the way it is...only to struggle to find the ingredients you need. Shaws is hit or miss with produce, and this time around, they had no poblano peppers which was what this recipe called for, and part of what drew me in. The other part that drew me in was the chorizo...it was about time that I tried it. I'm glad I did...and I bought too much, so now I have to figure out what I'm going to do to use up the rest. I'm happy with how this turned out despite not having the poblanos. I'm posting the original recipe, since I think that it would be better with the poblanos, but using regular old green bell peppers (or any color bell pepper) works just fine. I also left out the tomatoes since this was a family dinner and Dad and I don't like them.
Chorizo, Shrimp and Corn Stuffed Peppers
from here
Chorizo, Shrimp and Corn Stuffed Peppers
from here
- 1 tbsp olive oil
- 1/2 lb Mexican-style chorizo
- 1yellow onion (diced)
- 1 jalapeno (minced)
- 2 tablespoons garlic (minced)
- 1 cup short-grain rice
- 1 cup frozen corn
- 1 cup low-sodium chicken stock
- 1/2 cup white wine
- 1/2 cup water
- 4 large poblano chiles
- 1 pound shrimp, shelled (chopped)
- 6 roma tomatoes (diced)
- 3/4 cup shredded cheddar cheese
- 3/4 cup shredded pepper-jack cheese
- Preheat the oven to 400F and heat the oil in a large skillet.
- In the skillet, sauté the chorizo, onion, jalepeno and garlic over medium heat until chorizo is cooked (about 5-10 minutes).
- Add the rice, corn, stock, wine and water and bring to a boil, then reduce the heat, cover and let simmer until the liquid is absorbed and the rice is cooked (about 25-30 minutes).
- While the rice is cooking, place the chiles on a baking sheet and bake at 400F until soft (about 15 minutes).
- Once the chiles are soft, cut each in half, remove the seeds and ribs, and set aside.
- Once the rice is done, add the shrimp and tomatoes to the mixture, turn the heat to medium and sauté until shrimp is cooked (about 3-5 minutes).
- Stuff each chile with the rice mixture, top with cheddar and pepper-jack cheese, and place back into the oven and turn on the broiler.
- Broil until cheese begins to turn golden (about 3-5 minutes).
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| Ready for roasting and stuffing |
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| Chorizo, onions, jalapeno and garlic |
 | |
| Add in some stock, wine and frozen corn |
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| Looking good! |
Sunday, May 1, 2011
Chocolate Mint Parfaits
Today is Chocolate Parfait Day. I browsed through some parfait recipes and many of the chocolate ones were more chocolate and peanut butter parfaits, with a big emphasis on the peanut butter. So, after quite a search, I decided that parfaits are a no-brainer dessert and I could do without a recipe. I was correct and it was delicious. The following recipe is what I wanted to use to make these. Unfortunately, I could find any of the chocolate mousse mixes I used to buy all the time, and I didn't have time to make a mousse, so I used Jello Mousse temptation cups.
Chocolate Mint Parfaits
Makes 4
32 Thin Mint Cookies, crushed
1 pkg. instant chocolate pudding, prepared according to package directions
1 pkg. chocolate mousse mix, prepared according to package directions
Whipped cream
1. Crush the thin mint cookies to pieces however small you want them.
2. Sprinkle a layer of cookies into the bottom of a small serving dish (about 4 cookies). Spoon a layer of chocolate pudding on top. Sprinkle another layer of cookies on top of pudding (about 4 cookies). Spoon a layer of mousse on top. Top with whipped topping and a piece of a cookie if desired.
You are now free to make them and quote donkey from Shrek as he talks about parfaits.
"I ain't never met someone who didn't like parfait. You never hear someone say, "Hey, you want some parfait?" "Hell no, I don't want no parfait!"
Chocolate Mint Parfaits
Makes 4
32 Thin Mint Cookies, crushed
1 pkg. instant chocolate pudding, prepared according to package directions
1 pkg. chocolate mousse mix, prepared according to package directions
Whipped cream
1. Crush the thin mint cookies to pieces however small you want them.
2. Sprinkle a layer of cookies into the bottom of a small serving dish (about 4 cookies). Spoon a layer of chocolate pudding on top. Sprinkle another layer of cookies on top of pudding (about 4 cookies). Spoon a layer of mousse on top. Top with whipped topping and a piece of a cookie if desired.
 | |
| Cookies |
 | |
| Pudding |
 |
| Mousse |
 |
| Parfait! |
You are now free to make them and quote donkey from Shrek as he talks about parfaits.
"I ain't never met someone who didn't like parfait. You never hear someone say, "Hey, you want some parfait?" "Hell no, I don't want no parfait!"
Linguine with Tomato Clam Sauce
My cooking motivation has returned. I have two posts for tonight's meal, the main course and the dessert.
Today is Chocolate Parfait Day. How do I know this? WELL, in my classroom we do an activity every day where every day is a special day...it's someone famous' birthday, something was invented, it's a special food day, etc...
I got to thinking that I bet there's list of special food days somewhere...and that somewhere is the internet. I googled "special food days" and was guided to www.thenibble.com, where you can go month by month and see what food is represented each day. There are some repeats, which I tried to avoid, but I have a list of special food days for every day of the year. Yup, every day of the year. Today, May 1st, is Chocolate Parfait Day. That recipe will be in the next post.
So what are the special food days of May, you ask?!
May 1 - Chocolate Parfait Day
May 2 - Truffles Day
May 3 - Raspberry Tart Day
May 4 - Orange Juice Day
May 5 - Cinco de Mayo (wayyy too many foods could fall under this)
May 6 - Crepes Suzette Day
May 7 - Roast Leg of Lamb Day
May 8 - Coconut Cream Pie Day
May 9 - Butterscotch Brownie Day
May 10 - Shrimp Day
May 11 - Eat What You Want Day
May 12 - Nutty Fudge Day
May 13 - Apple Pie Day
May 14 - Buttermilk Biscuit Day
May 15 - BBQ Day
May 16 - Coquilles St. Jacques Day
May 17 - Cherry Cobbler Day
May 18 - Cheese Souffle day
May 19 - Devil's Food Cake Day
May 20 - Quiche Lorraine Day
May 21 - Strawberries and Cream Day
May 22 - Vanilla Pudding Day
May 23 - Taffy Day
May 24 - Escargot Day
May 25 - Wine Day
May 26 - Blueberry Cheesecake Day
May 27 - Grape Popsicle Day
May 28 - Brisket Day
May 29 - Coq Au Vin Day
May 30 - Mint Julep Day
May 31 - Macaroon Day
I mainly cook on Sundays, Tuesdays and Wednesdays, as Mondays I have 2 hours of dance and Thursday - Saturday I'm out and about at night. I am going to try to make as many things as I can on the list that fits into my schedule. So, I had the parfait planned, I just needed my actual meal. That is where the linguine comes in.
Linguine with Tomato Clam Sauce
from "The Illustrated Kitchen Bible"
2 tbsp. olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 (28 oz) can chopped tomatoes (I used crushed)
2 (6oz) cans of clams in natural juice, drained and juice reserved
1/2 cup dry white wine
2 tbsp. tomato paste
salt and pepper
1 lb. dried linguine
parsley to garnish
1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, for 5 minutes, or until softened. Add the garlic and stir until fragrant, about 1 minute. Add the tomatoes with their juices, clam juices, wine and tomato paste. Season with salt and pepper. Bring to a boil. Reduce to low heat, partially cover and simmer for 10-15 minutes, until the sauce thickens, stirring occasionally.
2. Meanwhile, bring a large pot of salted water to a boil. Stir in the linguine, and cook according to the package directions or until al dente. Drain the pasta, and shake to remove any excess water.
3. When the pasta is almost done, add the clams to the sauce and continue to simmer for 1-2 minutes, until heated through. Add salt and pepper to taste.
4. Add the linguine to the sauce and toss to coat and make sure that the clams are evenly distributed throughout the pasta. Sprinkle with pasta and serve.
Today is Chocolate Parfait Day. How do I know this? WELL, in my classroom we do an activity every day where every day is a special day...it's someone famous' birthday, something was invented, it's a special food day, etc...
I got to thinking that I bet there's list of special food days somewhere...and that somewhere is the internet. I googled "special food days" and was guided to www.thenibble.com, where you can go month by month and see what food is represented each day. There are some repeats, which I tried to avoid, but I have a list of special food days for every day of the year. Yup, every day of the year. Today, May 1st, is Chocolate Parfait Day. That recipe will be in the next post.
So what are the special food days of May, you ask?!
May 1 - Chocolate Parfait Day
May 2 - Truffles Day
May 3 - Raspberry Tart Day
May 4 - Orange Juice Day
May 5 - Cinco de Mayo (wayyy too many foods could fall under this)
May 6 - Crepes Suzette Day
May 7 - Roast Leg of Lamb Day
May 8 - Coconut Cream Pie Day
May 9 - Butterscotch Brownie Day
May 10 - Shrimp Day
May 11 - Eat What You Want Day
May 12 - Nutty Fudge Day
May 13 - Apple Pie Day
May 14 - Buttermilk Biscuit Day
May 15 - BBQ Day
May 16 - Coquilles St. Jacques Day
May 17 - Cherry Cobbler Day
May 18 - Cheese Souffle day
May 19 - Devil's Food Cake Day
May 20 - Quiche Lorraine Day
May 21 - Strawberries and Cream Day
May 22 - Vanilla Pudding Day
May 23 - Taffy Day
May 24 - Escargot Day
May 25 - Wine Day
May 26 - Blueberry Cheesecake Day
May 27 - Grape Popsicle Day
May 28 - Brisket Day
May 29 - Coq Au Vin Day
May 30 - Mint Julep Day
May 31 - Macaroon Day
I mainly cook on Sundays, Tuesdays and Wednesdays, as Mondays I have 2 hours of dance and Thursday - Saturday I'm out and about at night. I am going to try to make as many things as I can on the list that fits into my schedule. So, I had the parfait planned, I just needed my actual meal. That is where the linguine comes in.
Linguine with Tomato Clam Sauce
from "The Illustrated Kitchen Bible"
2 tbsp. olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 (28 oz) can chopped tomatoes (I used crushed)
2 (6oz) cans of clams in natural juice, drained and juice reserved
1/2 cup dry white wine
2 tbsp. tomato paste
salt and pepper
1 lb. dried linguine
parsley to garnish
1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, for 5 minutes, or until softened. Add the garlic and stir until fragrant, about 1 minute. Add the tomatoes with their juices, clam juices, wine and tomato paste. Season with salt and pepper. Bring to a boil. Reduce to low heat, partially cover and simmer for 10-15 minutes, until the sauce thickens, stirring occasionally.
2. Meanwhile, bring a large pot of salted water to a boil. Stir in the linguine, and cook according to the package directions or until al dente. Drain the pasta, and shake to remove any excess water.
3. When the pasta is almost done, add the clams to the sauce and continue to simmer for 1-2 minutes, until heated through. Add salt and pepper to taste.
4. Add the linguine to the sauce and toss to coat and make sure that the clams are evenly distributed throughout the pasta. Sprinkle with pasta and serve.
Shrimp with Parmesan Cream
Once again, this is a post with no pictures. I made this over a week ago when my email was down (it's back up though, so tonight's dinner will be a photoshoot), so I didn't even bother to take any photos. This is the first thing I made from my newest cookbook "The Illustrated Kitchen Bible". I chose to make this first because I finally found some creme fraiche in my grocery store and had it in my fridge. This was super simple to make, and it was even quicker due to my store selling pre-diced pancetta (actually, that's the only pancetta they have).
Shrimp with Parmesan Cream
from "The Illustrated Kitchen Bible"
2 tbsp. olive oil
4 oz. pancetta or slab bacon, diced
4 scallions, green and white parts, sliced
2 garlic cloves, minced
24 large shrimp, peeled and deveined
1/4 cup creme fraiche (or heavy cream if you can't find creme fraiche)
2 tbsp. fresh lemon juice
salt and pepper
3 tbsp. shredded parmesan cheese
1. Heat olive oil in a large frying pan over medium heat. Add the pancetta and cook for 5 minutes until beginning to brown. Add the scallions and garlic, and cook 3 minutes more, or until the scallions are just beginning to soften.
2. Add the shrimp and cook, stirring occasionally, for about 3 minutes, until they are almost completely opaque. Add the creme fraiche and bring just to a simmer. Stir in the lemon juice and season to taste with salt and pepper. Lower the heat and simmer until the shrimp are opaque throughout, about 1 minute.
3. Transfer to a serving dish. Sprinkle with parmesan cheese. Serve hot.
Shrimp with Parmesan Cream
from "The Illustrated Kitchen Bible"
2 tbsp. olive oil
4 oz. pancetta or slab bacon, diced
4 scallions, green and white parts, sliced
2 garlic cloves, minced
24 large shrimp, peeled and deveined
1/4 cup creme fraiche (or heavy cream if you can't find creme fraiche)
2 tbsp. fresh lemon juice
salt and pepper
3 tbsp. shredded parmesan cheese
1. Heat olive oil in a large frying pan over medium heat. Add the pancetta and cook for 5 minutes until beginning to brown. Add the scallions and garlic, and cook 3 minutes more, or until the scallions are just beginning to soften.
2. Add the shrimp and cook, stirring occasionally, for about 3 minutes, until they are almost completely opaque. Add the creme fraiche and bring just to a simmer. Stir in the lemon juice and season to taste with salt and pepper. Lower the heat and simmer until the shrimp are opaque throughout, about 1 minute.
3. Transfer to a serving dish. Sprinkle with parmesan cheese. Serve hot.
Pork, Beef and Bison Chili
I just typed up this entire post, only to hit a wrong key and have it completely disappear.
Awesome.
It was full of some great little tidbits of info and wit, but now I'm frustrated and have no wit left to give. This recipe from the chili cookoff last weekend, which I didn't win, but this chili is great nonetheless. I added more meat than the original recipe due to needing to feed many people, and I added more tomato sauce and some smoky chipotle seasoning. I also only used half of the beans called for. The great thing about chili is that you can make it to your liking by adding or reducing ingredients. If you don't need to make a very full crockpot of chili, then reduce the meat to 1/2 pound of each and reduce the tomato sauce. Depending on your liking, you can also reduce the amount of diced tomatos and beans.
Pork, Beef & Bison Chili
from here
Awesome.
It was full of some great little tidbits of info and wit, but now I'm frustrated and have no wit left to give. This recipe from the chili cookoff last weekend, which I didn't win, but this chili is great nonetheless. I added more meat than the original recipe due to needing to feed many people, and I added more tomato sauce and some smoky chipotle seasoning. I also only used half of the beans called for. The great thing about chili is that you can make it to your liking by adding or reducing ingredients. If you don't need to make a very full crockpot of chili, then reduce the meat to 1/2 pound of each and reduce the tomato sauce. Depending on your liking, you can also reduce the amount of diced tomatos and beans.
Pork, Beef & Bison Chili
from here
1 pound ground bison (or lean ground beef if you can’t get bison)
1 pound ground pork
1 pound ground pork
1 pound ground beef
1 large onion, chopped
2 cloves of garlic, minced
3 (14.5 oz) cans diced tomatoes with roasted garlic
1 large onion, chopped
2 cloves of garlic, minced
3 (14.5 oz) cans diced tomatoes with roasted garlic
2 (15 oz) cans tomato sauce
3 tablespoons chili powder
1 teaspoon fresh ground black pepper
1 teaspoon cumin
1 teaspoon salt
Cayenne pepper or red pepper flakes, to taste
2 (15 oz) cans pinto beans
1. In a large skillet, cook the meat, onions, and garlic until the meat is brown and the onions are tender.
2. Place meat mixture (without draining) and all other ingredients except beans into a large crockpot. Cook on high for at least 5-6 hours, or low for 10-12 hours, stirring caramelized sauce back into the chili.
3. As the chili is nearing completion, it should be easy to skim off any fat with a tablespoon as it will pool on top of the chili as it simmers. Approximately one hour before the chili is finished, drain and rinse the beans, and add to the crock pot.
3 tablespoons chili powder
1 teaspoon fresh ground black pepper
1 teaspoon cumin
1 teaspoon salt
Cayenne pepper or red pepper flakes, to taste
2 (15 oz) cans pinto beans
1. In a large skillet, cook the meat, onions, and garlic until the meat is brown and the onions are tender.
2. Place meat mixture (without draining) and all other ingredients except beans into a large crockpot. Cook on high for at least 5-6 hours, or low for 10-12 hours, stirring caramelized sauce back into the chili.
3. As the chili is nearing completion, it should be easy to skim off any fat with a tablespoon as it will pool on top of the chili as it simmers. Approximately one hour before the chili is finished, drain and rinse the beans, and add to the crock pot.
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