02-01-10
Semi-Homemade Pineapple Limeade
Makes 4 Drinks
Ingredients:
4 limes
1/4 cup sugar
1 (20 ounce) can pineapple slices
reserved pineapple juice from “chicken burritos with pineapple salsa”
4 ounces tequila
Directions:
Cut limes into small pieces (reserve 4 slices for garnish). Strain juice from pineapple slices and combine with reserved pineapple juice from pineapple salsa. Set aside 4 pineapple slices for garnish, rough chop the remainder.
In a pitcher muddle the limes. Stir in sugar. Add chopped pineapple, and muddle a bit more. Add pineapple juice and 1cup water and stir. Add tequila if desired.
Serve over ice garnished with pineapple and lime slices.
02-01-10
Semi-Homemade Fajita Skewers
Makes 4 Servings
Ingredients:
1/4 cup lime juice
1 tablespoon chopped garlic
1 tablespoon hot sauce
1 tablespoon canola oil
1 tablespoon chili powder
Kosher salt
Freshly ground black pepper
2 green peppers
2 medium onions
1 1/2 pounds top round
1 cup sour cream, to serve
2 tablespoon chopped cilantro, for garnish
8 wooden or medal skewers
Directions:
In a large resealable mix together the lime juice, garlic, hot sauce, canola oil and chili powder. Season with salt and pepper to taste. Remove 1 tablespoon of the marinade and set aside.
Slice the peppers and onions into one inch square pieces. Place in the bag with the marinade. Slice the meat into thin strips against the grain and put into the bag with the marinade and vegetables and mix well to coat everything with the marinade. Place the bag in a large bowl incase it leaks and refrigerate for one and half hours.
Mix the reserved marinade with the sour cream and refrigerate.
If using wooden skewers soak in water for 30 minutes before threading on the beef and vegetables.
Remove the meat and vegetables from the refrigerator and let come to room temperature, about 30 minutes. Thread the beef and vegetables onto the skewers. Each skewer should get 4 pieces each of the pepper and onion and 3 pieces of the beef, alternating as you thread them onto the skewer. Cook the skewers on a grill pan or outdoor grill over medium high heat until meat is medium rare, about 3 to 4 minutes a side. Garnished with the flavored sour cream and cilantro. Reserve any extras for online round 2 recipe, Tortilla Pizza.
02-01-10
Semi-Homemade Mexican Brownies
Makes 12 Brownies
Ingredients:
1 1/2 cups semi-sweet chocolate chips
1 cup plus 1 tablespoon canola oil
1 1/2 cups sugar
4 large eggs
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1/4 cup cocoa powder
1 teaspoon pumpkin pie spice
1 tablespoon chili powder
1 tablespoon powdered sugar, for garnish
Directions:
Preheat oven to 350 degrees F. Spray a 13-by-9-inch baking pan with cooking spray. Place a medium glass bowl over a pot of simmering water. Add the chocolate chips and 1 tablespoon canola oil. Stir frequently until the chocolate melts; remove from heat and let cool a bit.
In a large bowl mix together the sugar, eggs, vanilla until well combined and the sugar has dissolved, about 2 minutes. Sift together the flour, cocoa, pumpkin pie spice and chili powder. Add to egg mixture and stir well until everything is combined. Add remaining oil and mix with an electric hand mixer until smooth. Add the melted chocolate and mix until well to incorporate. Pour into the prepared pan and bake for 30 to 35 minutes or until a toothpick comes out clean when inserted into the brownie. Cool before serving. Dust with powdered sugar for garnish.
02-01-10
Chicken Burritos with Pineapple Salsa
Makes 4 Servings
Ingredients:
1 (3.5 to 4-pound) chicken
1 medium yellow onion, 1 peeled
Kosher salt and fresh ground pepper
1 (8-ounce) can pineapple chunks, drained and chopped
1 small red onion, diced
1 jalapeno pepper, seeded and chopped
2 tablespoons chopped cilantro
1 tablespoon chili powder
2 tablespoons lime juice
3 scallions, chopped
8 flour tortillas
1 can red or black beans, drained and rinse
1 cup shredded jack cheese
Directions:
In a large pot, put the chicken, 1 whole onion, and large pinch of salt and cover with cold water. Bring to a boil then reduce to a simmer and cook until the chicken is cooked through, about 1 hour.
While the chicken is cooking, make the salsa by mixing together the diced red onion, pineapple chunks, jalapeno, cilantro, chili powder, lime juice, and season with salt and pepper. Cover and refrigerate until ready to serve.
Remove the chicken and allow it to cool. Strain the cooking liquid and reserve it and the onion for the round 2 recipe, tortilla soup. When the chicken is cool enough to handle, remove the meat, discarding the bones and skin. Save 1 cup of meat for the tortilla soup.
Wrap the tortilla in a damp towel and microwave for 45 second or until warm and pliable. Heat the beans in a small pot over low heat.
Lay out one tortilla onto a flat surface. Place 1/4 of the chicken, into the middle of the burrito. Top with 1/4 cup of cheese, 1/4 of the beans and 2 tablespoons of the salsa. Fold the bottom of the tortilla up over the filling then fold the sides in and roll up from the bottom. Repeat with remaining ingredients and garnish with remaining salsa.
11-10-09
Easy Wonton Soup
Makes 2 Servings
Ingredients:
Meat from 1 spare rib leftover from Sticky Sweet Spareribs recipe, finely chopped
1 carrot, grated
1 scallion, thinly sliced
12 wonton wrappers
2 (14.5-ounce) cans chicken broth
1 cup broccoli
Directions:
Combine the meat from the sparerib, the carrot and the scallions in a small bowl. Make wontons by placing a tablespoon of filling in the center of each wrapper. Dampen the edges with water, then fold in half, point to point, and pinch together. Wrap the outside corners around and seal together.
Heat the chicken broth in a medium saucepan over medium heat. When the broth has come to a simmer, add the wontons and the broccoli. Cook for 3 minutes, then ladle into serving bowls and serve hot.
11-10-09
Sweet and Sticky Spareribs
Makes 4 Servings
Ingredients:
1 tablespoon canola oil
2 tablespoons barbeque sauce
2 tablespoons sweet chili sauce
3 tablespoons white vinegar
1/4 cup soy sauce
2 teaspoons finely chopped ginger
1 tablespoon chopped garlic
1 cup pineapple juice
1/4 cup brown sugar
Salt and freshly ground black pepper
2 1/2 pounds pork spareribs
Directions:
In a small bowl whisk together all the ingredients for the marinade. Cut the spareribs into individual ribs and put in a resealable plastic bag. Pour the marinade into the bag and toss to coat. Put the bag into a large bowl and refrigerate to let marinate for at least 2 hours or as long as overnight.
Preheat the oven to 300 degrees F. Remove the spare ribs from marinade and arrange on a baking sheet, cover with foil and poke holes in the foil to vent. Reserve the marinade. Bake until the ribs are tender, about 1 1/2 hours.
In the meantime, pour the reserved marinade into a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer the mixture until thick, about 30 minutes. Set aside.
After 1 1/2 hours, remove the foil from the spareribs and raise oven temperature to 400 degrees F. Baste the ribs with the reduced marinade and roast in oven for 5 minutes. Turn and baste the ribs again with the remaining sauce and roast for an additional 5 minutes. Remove from the oven and arrange the ribs on a serving platter.
11-10-09
Beef Fried Rice
Makes 2 Servings
Ingredients:
2 tablespoons canola oil, divided
2 egg yolks
1/2 cup leftover broccoli, from Crispy Orange Beef with Broccoli recipe
1/2 cup bean sprouts
1/2 cup leftover beef, from Crispy Orange Beef with Broccoli recipe
2 cups cooked rice
3 tablespoons soy sauce
Freshly ground black pepper
1 scallion, thinly sliced
Directions:
In a large wok or skillet over medium heat add 1 tablespoon of canola oil. Whisk the egg yolks in a small bowl and pour them into the hot pan. Cook until set, about 1 minute. Remove them from the pan to a plate and set aside.
Return the pan to the stove over high heat and add the remaining 1 tablespoon of oil. Add the broccoli and bean sprouts, and stir-fry until heated through, about 1 minute. Stir in the beef, rice and soy sauce. Season with pepper, to taste, and add the cooked egg. Toss and cook the mixture until hot, about 2 minutes. Transfer to serving dishes and garnish with sliced scallions.
11-10-09
Crispy Orange Beef with Broccoli
Makes 4 Servings
Ingredients:
3 cups white rice
1 1/4 pounds beef chuck steak
1/2 cup canola oil
1/4 cup cornstarch
3/4 cup orange marmalade
1 tablespoon chopped garlic
2 tablespoons white vinegar
1 tablespoon peeled and chopped ginger
2 tablespoons soy sauce
1/2 cup orange juice
1 head broccoli, cut into florets, stems sliced into 1/4-inch rounds
Directions:
Cook the white rice according to package directions. Reserve 2 cups cooked rice for the online round 2 recipe, Beef Fried Rice.
Thinly slice the chuck steak, about 1/4-inch thick, across the grain. Cut the slices into 3-inch long strips.
Heat the oil in a wok or large skillet over high heat. Toss the beef in the cornstarch and shake off excess. Fry the beef in 2 batches in the hot oil, turning once, until crispy and golden, about 2 minutes on each side. Remove the beef from the pan and set aside on paper towel lined plate. Carefully drain the oil from the wok or skillet.
In a medium bowl add the marmalade, garlic, vinegar, ginger, soy sauce and orange juice and whisk until well combined. Add to the wok, over high heat, and cook for 2 minutes. Stir in the broccoli, reserving about 1 1/2 cups for round 2 recipe, Wonton Soup and online round 2 recipe, Beef Fried Rice. Cook the broccoli until slightly tender and the sauce is thick, about 3 to 5 minutes. Stir in the beef, then transfer to a serving platter. Serve immediately with the white rice. Reserve any leftovers for online round 2 recipe, Beef Fried Rice.
10-21-09
Prosciutto, Fig, and Goat Cheese Quesadillas
Makes 4 Quesasdillas
Ingredients:
Directions:
Lay out 4 tortillas; spread each with half of the goat cheese. Divide prosciutto and figs and place on top of goat cheese. Top with jack cheese and remaining tortillas. Spread one side of tortilla with butter. In a skillet large enough to fit tortillas or an electric griddle, spray with pam and turn up to medium heat. When pan is hot, place quesadilla butter side down in pan, frying for 2 to 3 minutes or until golden brown; spread the exposed side with butter and turn with a large spatula. (alternately you can heat 1 to 2 tbsp of oil in the pan and not use butter at all). Garnish with fig preserves or sour cream & chives.
08-30-09
Tuscan Soup with Tortellini
Makes 6 Servings
Ingredients:
2 tablespoons canola oil
1 medium onion, chopped
2 teaspoons chopped garlic
1/2 teaspoon red pepper flakes
1 (14.5-ounce) can less sodium beef broth
3 cups water
1 (14.5-ounce) can diced tomatoes
1 (16-ounce) bag frozen Italian vegetable blend
1 (15-ounce) can cannellini beans, drained and rinsed
1 tablespoon Italian seasoning
Salt and freshly ground black pepper
1/2 (16-ounce) bag frozen cheese tortellini
Directions:
Preheat the oven to 375 degrees F.
In a large pot, heat the oil over medium heat and add the onion, garlic, and red pepper flakes. Saute for 2 minutes, then add the beef broth and 3 cups of water. Add all of the remaining ingredients, except the tortellini. Bring to a boil, then reduce the heat and let simmer for 5 minutes. Add the tortellini and simmer until the tortellini are cooked, another 5 minutes. Season with salt and pepper, to taste. Ladle into serving bowls and serve with Herb Focaccia, if desired.