Wednesday, November 2, 2011
Wednesday, October 26, 2011
Tuesday, October 18, 2011
Monday, October 10, 2011
Recipe by For the Love of Cooking
Recipe adapted from Noble Pig and Martha Stewart's Everyday Food
- 2 pounds boneless pork shoulder, cut into 1-inch pieces
- 4 garlic cloves, crushed
- Sea salt and ground pepper, to taste
- 1 tbsp olive oil
- 1/2 cup fresh orange juice
- 1/2 cup milk
- Corn tortillas, warmed
- Fresh cilantro, chopped
- Red onion, thinly slice
- Sour cream
- Cotija cheese, grated
- Lime wedges
Tuesday, September 13, 2011
Wednesday, September 7, 2011
Wednesday, August 31, 2011
and some Zucchini waffles ( just some waffle batter with grated zucchini mixed in). Everyone loved it and I can't wait to make it again.
Buttermilk Baked Chicken Tenders
- 2 cups buttermilk
- Juice of 1/2 lemon
- 1 tablespoon hot sauce
- 1/2 yellow onion, sliced
- 5 sprigs fresh thyme
- 3 cloves garlic, smashed
- Kosher salt and freshly ground black pepper
- 1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry/12-15 chicken tenders
- 2 cups crushed corn flakes
- 3/4 cup grated Parmesan cheese
- 2 teaspoons chopped fresh thyme
Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.
Cook's Note: Remove the skin to save calories. Soaking chicken in buttermilk leaves the chicken incredibly moist with a delicious flavor.
Wednesday, July 20, 2011
Next up was our first Triple D place. Oohs & Aahs Cafe. This place was in an even scarier neighborhood but so worth it. When we walked up it was this tiny little place with a kitchen downstairs and a couple of table upstairs. The only thing that kept my family from leaving was all the pictures of "famous" people that had eaten there littering the walls.
I got the Shrimp & Grits, which one of the items they featured on the show. I was in complete and utter amazement at how absolutely wonderful this meal was. The grits were sweet, smooth, and melt in your mouth good. With spicy shrimp atop of it that went so perfect together. I couldn't have been happier with my meal. I loved it so much I took the leftovers home and ate them for breakfast, and the were still just as good.
Remember awhile back when I recreated the Arepas I saw on Triple D. Well I got a chance to go the restaurant that I first saw it on. But I gotta say I actually liked mine better. Which usually doesn't happen but everyone agreed with me as well. This is actually a good thing, since I can make it anytime I want.
Onto my meal. As soon as I had the Shrimp & Grits in D.C. I knew that I wouldn't not stop until I could recreate them. When I got home I got the recipe from the restaurant off food network and went about acquiring ingredients. You would think that would be easy, but apparently there is not ONE single store in AZ that sells OLD Fashioned grits. My husband told me to just give the quick cooking ones a try and if they didn't work then order online.
Cajun Grilled Shrimp and Grits
adapted from Food Network
- 1 cup old fashioned grits/ or quick cooking grits
- 2 cups boiling water
- 2 cups heavy cream
- 1/4 stick butter
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon garlic granules or freshly minced
- 1T chili powder
- Pinch red pepper flakes, or to taste
- 1T seafood seasoning (recommended: Old Bay)
- 2 tsp freshly ground black pepper
- 1T garlic powder
- 1T onion powder
- 3 T butter or olive oil
- 2 pounds raw shrimp, peeled and deveined
Grits: Boil 2 cups of water in medium-size saucepan over medium heat. Add the remaining ingredients in consecutive order while stirring slowly. Bring to a boil, then reduce the heat. Slowly stir in the grits. Allow to simmer, stirring every 5 minutes until reaching the desired consistency, about 20 to 25 minutes. Transfer the grits to a serving bowl and keep warm.
Shrimp: Mix all of the dry ingredients thoroughly in bowl until well blended. Melt the butter or olive oil in a large grill pan over high heat. Generously coat the shrimp in the seasoning mixture. Add them to the grill pan and cook until caramelized on both sides. Remove them from the pan to a serving bowl and serve with the grits.
Monday, July 18, 2011
The party turned out Gorgeous and Presley had a blast!
Tuesday, July 12, 2011
I used my favorite organic brown rice bowls from Costco. They so rock! And we made kind of an Indian taco. Also I think the cilantro is a must, it brings out the flavor so well.
Indian Butter Chicken
Note: I lightened up the recipe using fat free half-and-half in place of the heavy cream. If you don’t want to buy a special ingredient and have heavy cream (or regular half-and-half) on hand, they will both work just fine.
1 medium yellow onion, peeled and diced
1 tablespoon fresh ginger, finely chopped
2 cloves garlic, finely minced
1 jalapeño, seeded, and finely chopped
1 tablespoon olive or canola oil
2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon cardamom
1/2 teaspoon coriander
1 can (6 oz.) tomato paste
2 cups chicken broth
1/2 cup fat free half-and-half
1 1/2 pounds (about 2-3) boneless, skinless chicken breasts, cut into 3/4-inch chunks
1/2 teaspoon black pepper
1 teaspoon salt
3 tablespoons butter
Hot cooked rice for serving
Chopped fresh cilantro for extra garnish
In a large 12-inch skillet, heat the oil over medium heat until hot. Add the onion, ginger and jalapeno. Stir often while cooking until the onion is translucent, about 4-5 minutes. Stir in garlic, garam masala, chili powder, cardamom, and coriander. Cook stirring, constantly for another minute.
Scrape the mixture into a blender or food processor and add tomato paste and chicken broth. Blend until the mixture is smooth. Pour the sauce back into the skillet and add the half and half. Bring the mixture to a simmer over medium heat and add the chicken pieces and the salt and pepper. Stir. Keep the sauce at a simmer, stirring occasionally, and cook for 10-15 minutes, until the chicken is cooked through and the sauce has slightly thickened.
Cut remaining 3 tablespoons butter into chunks and stir into the sauce until melted. Serve the chicken and sauce over hot rice. Garnish with fresh, chopped cilantro, if desired.
Naan – Indian Flatbread
*Note: as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. Thistutorial on yeast may help identify how a perfectly floured dough should be.
*Makes about 12 pieces of naan
3-4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon active dry or instant yeast
1 1/2 cups milk
1 teaspoon sugar
3-4 tablespoons, melted butter
Pour the milk into a liquid measure and heat in the microwave until warm to the touch (about 110 degrees F on an instant-read thermometer). If using active dry yeast, mix the sugar and yeast into the milk and let it sit for 4-5 minutes until the mixture is foamy and the yeast has activated. Once the yeast/milk mixture is foamy, pour the mixture into a large bowl or the bowl of a stand mixer and add the salt and 2 1/2 cups of the flour (proceed with the second paragraph of the recipe). If using instant yeast, pour the warm milk into a large bowl or the bowl of an electric stand mixer. Add the sugar, instant yeast, salt and 2 1/2 cups of the flour. Proceed as directed below.
Mix well to combine. Continue adding flour gradually in small amounts, until a soft dough is formed that cleans the sides of the bowl. Knead the dough by mixer or hand until it is smooth and elastic, about 3-5 minutes in the mixer or 10 minutes by hand.
Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly with greased plastic wrap, for about 2 hours.
After the dough has rested, turn it onto a lightly floured surface (I like to use my roul’pat for this) and divide the dough into 12 equal pieces, rounding each into a ball shape. Cover the pieces with a towel and let them rest for 30 minutes. While the dough rests, preheat your oven to 500 degrees F and place a pizza stone on the bottom rack of the oven. (If you don’t have a pizza stone, try grilling the dough on a lightly oiled outdoor grill or use a hot griddle to bake the naan – you’ll have to experiment with cooking times but I’ve seen either of those methods used with cooking naan also.)
Once the dough has rested for 30 minutes, one by one, roll each piece into a circle about 6-8 inches wide, depending on how thin or thick you want your naan. Lay the circle of dough on the hot pizza stone and spritz lightly with water. Close the oven and bake the naan for 2-4 minutes, until it is lightly puffed (some pieces will puff more than others) and brown spots begin to appear on the top. Remove the naan from the baking stone and place on a cooling rack. Brush lightly with melted butter. Stack the hot naan on top of each other as it comes out of the oven. Cover with a towel and let the naan cool completely or serve warm.
Recipe Source: adapted slightly from Evil Shenanigans-
Monday, July 11, 2011
Hungarian Cabbage and Noodles
Tuesday, June 14, 2011