Want to try this...
Pork-Pineapple Kabobs
from Jerk From Jamaica
serves 4 (2 skewers per person)
hand on time: 15 minutes
marinating time: 2 1/2 - 4 1/2 hours
cooking time: 20 minutes
One 1 1/2 pound boneless pork loin, cut into 1 1/2-2 inch cubes
3/4 cup Jerk marinade (recipe follows)
1 fresh pineapple, peeled, cored, and cut into 2-inch cubes
12 pearl onions, peeled, or 1 large yellow onion, peeled and cut into 1-inch wedges
In a resealable plastic bag, combine the pork and the jerk marinade. Rotate the bag several times to coat the meat. Refrigerate for 2 to 4 hours.
Prepare a hot fire in a charcoal grill or prepare a gas grill. Meanwhile, add the pineapple and onion to the meat to marinate slightly. At the same time, soak 8 wooden skewers in water for 20 to 30 minutes.
Skewer the pork, pineapple and onions alternately on the skewers. Grill for 15 to 20 minutes, turning to brown on all sides. Serve hot.
Jerk Marinade
from Jerk from Jamaica
makes about 1 1/2 cups
1 yellow onion, finely chopped
1/2 cup finely chopped scallions
2 teaspoons fresh thyme leaves
1 teaspoon salt
2 teaspoons sugar
1 teaspoon Jamaican allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 habenero, jalepeno, or serrano chile, chopped
1 teaspoon freshly ground pepper
3 tablespoons soy sauce
1 tablespoon vegetable oil
1 tablespoon cider vinegar or distilled white vinegar
Combine all ingredients in a blender or food processor and process until smooth. Store leftover marinade in the refrigerator in a tightly closed jar for up to 1 month.
Friday, August 13, 2010
Wednesday, August 11, 2010
Panera's Asian Chicken Salad
Got this recipe online, we love this salad and want to try this.
Panera Bread Asian Sesame Chicken Salad
Salad:
2 Wonton wrappers
Canola oil, for frying
2 tablespoons sliced almonds
4 cups romaine lettuce, torn into bite-sized pieces, loosely packed
1 tablespoon fresh cilantro, chopped
3 ounces boneless, skinless chicken breast, grilled and sliced thinly on a bias
1/4 cup Panera Bread Asian Sesame Dressing (recipe follows)
1 tablespoon sesame seeds
Asian Sesame Dressing:
1/4 cup rice wine vinegar
1/4 cup toasted sesame oil
2 tablespoons soy sauce
1 teaspoon toasted sesame seeds
1 teaspoon crushed red pepper flakes
3/4 cup canola or vegetable oil
Directions:
Preheat, the oven to 350 degrees F. To prepare wonton strips, cut wonton wrappers into ¼-inch strips. In a deep skillet, pour canola oil to a depth of 2 to 3 inches. Heat Oil to 365 degrees F. Carefully drop wonton slices into hot oil and fry for about 30 seconds, or until crisp and golden. Remove with slotted spoon and drain on paper towel.
Arrange almonds in a single layer on a sheet pan. Toast in the oven for 5 minutes, toss nuts, then toast for an additional 5 minutes, or until golden. Remove from pan to cool.
To make the asian sesame dressing, combine all ingredients except canola oil in a medium mixing bowl with a wire whisk. Once ingredients are combined, slowly pour in the oil while whisking to form an emulsion.
To make the salad, toss the lettuce, cilantro, wonton strips, chicken and dressing in a large mixing bowl until combined. Place the mixture on a serving plate. Sprinkle with sesame seeds and almonds and serve.
Panera Bread Asian Sesame Chicken Salad
Salad:
2 Wonton wrappers
Canola oil, for frying
2 tablespoons sliced almonds
4 cups romaine lettuce, torn into bite-sized pieces, loosely packed
1 tablespoon fresh cilantro, chopped
3 ounces boneless, skinless chicken breast, grilled and sliced thinly on a bias
1/4 cup Panera Bread Asian Sesame Dressing (recipe follows)
1 tablespoon sesame seeds
Asian Sesame Dressing:
1/4 cup rice wine vinegar
1/4 cup toasted sesame oil
2 tablespoons soy sauce
1 teaspoon toasted sesame seeds
1 teaspoon crushed red pepper flakes
3/4 cup canola or vegetable oil
Directions:
Preheat, the oven to 350 degrees F. To prepare wonton strips, cut wonton wrappers into ¼-inch strips. In a deep skillet, pour canola oil to a depth of 2 to 3 inches. Heat Oil to 365 degrees F. Carefully drop wonton slices into hot oil and fry for about 30 seconds, or until crisp and golden. Remove with slotted spoon and drain on paper towel.
Arrange almonds in a single layer on a sheet pan. Toast in the oven for 5 minutes, toss nuts, then toast for an additional 5 minutes, or until golden. Remove from pan to cool.
To make the asian sesame dressing, combine all ingredients except canola oil in a medium mixing bowl with a wire whisk. Once ingredients are combined, slowly pour in the oil while whisking to form an emulsion.
To make the salad, toss the lettuce, cilantro, wonton strips, chicken and dressing in a large mixing bowl until combined. Place the mixture on a serving plate. Sprinkle with sesame seeds and almonds and serve.
Tuesday, July 20, 2010
Chicken with Roasted Peppers and Salsa Verde
Okay, you know I hate cilantro, so maybe I would just use salsa verde instead of the tomatillos and cilantro. Hmm... This looks wonderful and I want to try it very soon.
Chicken with Roasted Peppers and Salsa Verde
- serves 4 -
Adapted from Mexican Everyday.
Ingredients
2 fresh poblano chiles
2 tablespoons vegetable oil
4 boneless, skinless chicken breasts ( about 1 1/2 pounds total)
Salt
1 large white onion, sliced 1/4 inch thick
1 1/2 pounds tomatillos, husked and rinsed
1 cup cilantro, roughly chopped
1 cup chicken broth
2 to 3 tablespoons Mexican crema, heavy cream, or creme fraiche
Procedure
1. Blacken the skin of the pobanos by sitting them over the burner on your stove. Turn regularly until evenly blackened, about 5 minutes total. Transfer to a plastic bag to steam for 15 minutes.
2. Pour the oil into a large skillet set over medium-high heat. Season the chicken breasts with salt, and then place in the skillet. Cook until well browned, about 2 minutes a side. Set aside.
3. Add the onion to the skillet. Cook until golden, about 5 minutes. They shouldn't be too soft.
4. Meanwhile, blend the tomatillos and cilantro. Pour this into the skillet when the onions are done. Cook until it is very thick, about 8 minutes.
5. While that's cooking, remove the poblanos from the bag. Rub off the blackened skins and remove the seeds and stems. Slice the chiles lengthwise into 1/4 inch thick strips.
6. Add the broth, poblano strips, and the crema. Stir well, and season with a teaspoon of salt. Return the chicken breasts to the skillet. Reduce the heat to a simmer and cook until the chicken is completely cooked, about 8 to 10 minutes.
7.Serve the chicken with the chile and onion sauce.
Chicken with Roasted Peppers and Salsa Verde
- serves 4 -
Adapted from Mexican Everyday.
Ingredients
2 fresh poblano chiles
2 tablespoons vegetable oil
4 boneless, skinless chicken breasts ( about 1 1/2 pounds total)
Salt
1 large white onion, sliced 1/4 inch thick
1 1/2 pounds tomatillos, husked and rinsed
1 cup cilantro, roughly chopped
1 cup chicken broth
2 to 3 tablespoons Mexican crema, heavy cream, or creme fraiche
Procedure
1. Blacken the skin of the pobanos by sitting them over the burner on your stove. Turn regularly until evenly blackened, about 5 minutes total. Transfer to a plastic bag to steam for 15 minutes.
2. Pour the oil into a large skillet set over medium-high heat. Season the chicken breasts with salt, and then place in the skillet. Cook until well browned, about 2 minutes a side. Set aside.
3. Add the onion to the skillet. Cook until golden, about 5 minutes. They shouldn't be too soft.
4. Meanwhile, blend the tomatillos and cilantro. Pour this into the skillet when the onions are done. Cook until it is very thick, about 8 minutes.
5. While that's cooking, remove the poblanos from the bag. Rub off the blackened skins and remove the seeds and stems. Slice the chiles lengthwise into 1/4 inch thick strips.
6. Add the broth, poblano strips, and the crema. Stir well, and season with a teaspoon of salt. Return the chicken breasts to the skillet. Reduce the heat to a simmer and cook until the chicken is completely cooked, about 8 to 10 minutes.
7.Serve the chicken with the chile and onion sauce.
Saturday, June 5, 2010
Cherry Yum Yum
This recipe is one of the two things I remember my Grandma Brammer making for family gatherings (grahamn cracker pie being the other). My cousin Earl Jay and I used to LOVE cherry yum yum and would beg MaMa to make it for us whenever he came into town.
I made some tonight because it reminds me of the time when my grandmother was still a vibrant, cranky bitch and everyone loved and feared her at the same time. I love you MaMa!
Cherry Yum Yum
Crust:
2 1/2 cups graham cracker crumbs
1 stick of margarine
Filling:
8 oz cream cheese, softened
3/4 cup sugar
1 tsp vanilla
1 cup milk
2 packs of Dream Whip
2 cans of cherry pie filling
To make the crust, melt the margarine and mix with the graham cracker crumbs. Reserve 1/2 cup of this mixture. Press the remaining 2 cups into the bottom of a 9x13inch baking dish.
For the filling: Mix together the milk and the dream whip until peaks form. Add the sugar, vanilla and cubed cream cheese and beat until smooth. Spread half of this mixture on top of the graham cracker crust. Spread the pie filing evenly over the cream cheese mixture. Top with the remaining half of the cream cheese mixture and spread evenly. Sprinkle the remaining graham cracker crumbs over the top. Cover and refrigerate overnight.
I made some tonight because it reminds me of the time when my grandmother was still a vibrant, cranky bitch and everyone loved and feared her at the same time. I love you MaMa!
Cherry Yum Yum
Crust:
2 1/2 cups graham cracker crumbs
1 stick of margarine
Filling:
8 oz cream cheese, softened
3/4 cup sugar
1 tsp vanilla
1 cup milk
2 packs of Dream Whip
2 cans of cherry pie filling
To make the crust, melt the margarine and mix with the graham cracker crumbs. Reserve 1/2 cup of this mixture. Press the remaining 2 cups into the bottom of a 9x13inch baking dish.
For the filling: Mix together the milk and the dream whip until peaks form. Add the sugar, vanilla and cubed cream cheese and beat until smooth. Spread half of this mixture on top of the graham cracker crust. Spread the pie filing evenly over the cream cheese mixture. Top with the remaining half of the cream cheese mixture and spread evenly. Sprinkle the remaining graham cracker crumbs over the top. Cover and refrigerate overnight.
Friday, June 4, 2010
Mexican Rice
Saw this recipe on the Pioneer Woman's website and I want to try it. I skipped the soap, um, I mean cilantro.
Basic Mexican Rice
Prep Time: 10 Minutes Cook Time: 15 Minutes Difficulty: Easy Servings: 8
Ingredients
2 Tablespoons Canola Oil
½ whole Large Onion, Chopped
3 cloves Garlic, Minced
2 cups Long Grain Rice
1 can Rotel (10 Ounce)
1 can Whole Tomatoes (14.5 Ounce)
2 cups Low Sodium Chicken Broth (more If Needed)
1 teaspoon Cumin (more To Taste)
1 teaspoon Kosher Salt
Preparation Instructions
Heat oil in a large skillet. Add onions and garlic, then cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.
Basic Mexican Rice
Prep Time: 10 Minutes Cook Time: 15 Minutes Difficulty: Easy Servings: 8
Ingredients
2 Tablespoons Canola Oil
½ whole Large Onion, Chopped
3 cloves Garlic, Minced
2 cups Long Grain Rice
1 can Rotel (10 Ounce)
1 can Whole Tomatoes (14.5 Ounce)
2 cups Low Sodium Chicken Broth (more If Needed)
1 teaspoon Cumin (more To Taste)
1 teaspoon Kosher Salt
Preparation Instructions
Heat oil in a large skillet. Add onions and garlic, then cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.
Sunday, May 9, 2010
Chocolate Cupcakes with Peanut Butter Icing
This is a Barefoot Contessa recipe. Love it. Everyone I have ever made it for loves it.
I am making it now for my boss's retirement. The problem is going to be trying not to eat any myself. The things we do....
Chocolate Cupcakes and Peanut Butter Icing
2006, Barefoot Contessa at Home, All Rights Reserved
Serves: 14 to 15 cupcakes.
Ingredients
•12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
•2/3 cup granulated sugar
•2/3 cup light brown sugar, packed
•2 extra-large eggs, at room temperature
•2 teaspoons pure vanilla extract
•1 cup buttermilk, shaken, at room temperature
•1/2 cup sour cream, at room temperature
•2 tablespoons brewed coffee (I skip)
•1 3/4 cups all-purpose flour
•1 cup good cocoa powder
•1 1/2 teaspoons baking soda
•1/2 teaspoon kosher salt
•Kathleen's Peanut Butter Icing, recipe follows
•Chopped salted peanuts, to decorate, optional
Directions
Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
Kathleen's Peanut Butter Icing:
•1 cup confectioners' sugar
•1 cup creamy peanut butter
•5 tablespoons unsalted butter, at room temperature
•3/4 teaspoon pure vanilla extract
•1/4 teaspoon kosher salt
•1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
I am making it now for my boss's retirement. The problem is going to be trying not to eat any myself. The things we do....
Chocolate Cupcakes and Peanut Butter Icing
2006, Barefoot Contessa at Home, All Rights Reserved
Serves: 14 to 15 cupcakes.
Ingredients
•12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
•2/3 cup granulated sugar
•2/3 cup light brown sugar, packed
•2 extra-large eggs, at room temperature
•2 teaspoons pure vanilla extract
•1 cup buttermilk, shaken, at room temperature
•1/2 cup sour cream, at room temperature
•2 tablespoons brewed coffee (I skip)
•1 3/4 cups all-purpose flour
•1 cup good cocoa powder
•1 1/2 teaspoons baking soda
•1/2 teaspoon kosher salt
•Kathleen's Peanut Butter Icing, recipe follows
•Chopped salted peanuts, to decorate, optional
Directions
Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
Kathleen's Peanut Butter Icing:
•1 cup confectioners' sugar
•1 cup creamy peanut butter
•5 tablespoons unsalted butter, at room temperature
•3/4 teaspoon pure vanilla extract
•1/4 teaspoon kosher salt
•1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
Tuesday, April 13, 2010
Pad Thai
Okay, I found a pad thai recipe that I want to try. Got it from a website called We are not Martha. I of course will be skipping the cilantro.
Ingredients:
1 (8 ounce) package dried flat rice
noodles
3 tablespoons fish sauce
1/4 cup fresh lime juice
1 tablespoon white sugar
2 tablespoons oyster sauce
1 1/2 tablespoons Asian chile pepper sauce, divided
1/4 cup chicken stock
1/4 cup vegetable oil
1 tablespoon chopped garlic
12 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes
2 eggs, beaten
3 cups bean sprouts
6 green onions, chopped into 1 inch pieces
2 tablespoons chopped unsalted dry-roasted peanuts
1/4 cup chopped fresh cilantro
1 lime, cut into 8 wedges
2 cups bean sprouts
Directions:
1. Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
2. In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chile sauce and chicken stock. Set aside.
3. Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
4. Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
5. Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side
Ingredients:
1 (8 ounce) package dried flat rice
noodles
3 tablespoons fish sauce
1/4 cup fresh lime juice
1 tablespoon white sugar
2 tablespoons oyster sauce
1 1/2 tablespoons Asian chile pepper sauce, divided
1/4 cup chicken stock
1/4 cup vegetable oil
1 tablespoon chopped garlic
12 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes
2 eggs, beaten
3 cups bean sprouts
6 green onions, chopped into 1 inch pieces
2 tablespoons chopped unsalted dry-roasted peanuts
1/4 cup chopped fresh cilantro
1 lime, cut into 8 wedges
2 cups bean sprouts
Directions:
1. Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
2. In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chile sauce and chicken stock. Set aside.
3. Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
4. Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
5. Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side
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