Hey Girls, now that the dread is over and winter has passed, let's get this going again!
I love this recipe. It's really light and easy. It's just as good warmed up the next day. I'll give you the exact recipe, then in parenthesis I'll tell you what I do.
Ingredients:
1 Tbsp. Olive Oil
3 cloves garlic (I only use 2)
7 cups chicken broth (I only use 5, but I sometimes don't use as much pasta)
1/2 tsp crushed red pepper flakes (I skip these for Hai's sake)
Kosher salt (pinch)
1 lbs. angel hair pasta
1 15 oz can chickpeas (garbanzos), drained, rinsed
1 cup flat-leaf parsley
1/4 cup chopped almonds (I just use whatever I have)
1/2 cup grated parmesan
Heat oil in a large saucepan over medium heat. Stir in the garlic and cook for 1 min. Add the broth, red pepper and salt - bring to a boil. Add pasta and cook, stirring, until the broth is nearly absorbed and the pasta is al dente - about 6 mins. Stir in chickpeas and parsley. Divide among individual plates and top with almonds and parmesan.
Friday, April 24, 2009
Thursday, February 26, 2009
Parmesean Pork
So I absolutely love this recipe! It is so easy and very tasty... hope Jer doesn't get too tired of it!
2 lb Pork Loin Roast cut into 1/2 inch pieces
3/4 cup Parmesan Cheese
3/4 cup Bread Crumbs
Salt, Pepper, Garlic Salt, and Parsley to season
2 Egg Whites
2 teaspoons water
1/3 Cup Flour
Olive oil
Have your butcher counter cut the pork for you... it saves time and they are completely willing to do it. Mix Parmesan cheese and bread crumbs in a shallow bowl. Add spices to crumb mixture. In another shallow bowl beat egg whites with water. In 3rd shallow bowl place flour. Heat skillet with a couple of tablespoons of olive oil (just enough to coat bottom of pan for frying). Coat pork pieces in flour, then dip in egg mixture, and finally coat with crumbs pressing them into the pork. Cook in skillet for about 2 minutes on each side. The pieces are very thin and cook quickly. Lay cooked pork pieces on a paper towel to soak up any additional oil. You can put them in a warm oven to keep until you are finished cooking the pork and ready to serve. I usually serve some angel hair pasta and marinara sauce along side this. ENJOY!
2 lb Pork Loin Roast cut into 1/2 inch pieces
3/4 cup Parmesan Cheese
3/4 cup Bread Crumbs
Salt, Pepper, Garlic Salt, and Parsley to season
2 Egg Whites
2 teaspoons water
1/3 Cup Flour
Olive oil
Have your butcher counter cut the pork for you... it saves time and they are completely willing to do it. Mix Parmesan cheese and bread crumbs in a shallow bowl. Add spices to crumb mixture. In another shallow bowl beat egg whites with water. In 3rd shallow bowl place flour. Heat skillet with a couple of tablespoons of olive oil (just enough to coat bottom of pan for frying). Coat pork pieces in flour, then dip in egg mixture, and finally coat with crumbs pressing them into the pork. Cook in skillet for about 2 minutes on each side. The pieces are very thin and cook quickly. Lay cooked pork pieces on a paper towel to soak up any additional oil. You can put them in a warm oven to keep until you are finished cooking the pork and ready to serve. I usually serve some angel hair pasta and marinara sauce along side this. ENJOY!
Tuesday, January 13, 2009
Yummy Sandwiches!
I got these two recipes from my sister, Julie. Haillie helped me make the Garbage Sack Sandwiches last night and she LOVED helping and eating it! It was fun watching her. I would cut up the ingredients then Hai would have to get them in the garbage bag. They are quick, easy and yummy!
Garbage Sack Pitas
1 head romaine lettuce
2 -3 tomatoes diced
1 sm can chopped olives
½ purple onion, diced
1 can black beans, drained
1 – 2 boiled chicken breasts, diced
Grated cheese (to desired amount)
Fritos (to desired amount)
Combine Thousand Island Dressing and Salsa to desired consistency
Put all but Fritos and dressing mixture in a garbage sack and shake. Add dressing and Fritos, shake some more (Julie says sometimes when she can see she’s made too much she will take out half the salad mixture before adding the Fritos and the dressing and have it as a salad another night – the Fritos will go soggy, so no leftovers with the full thing). Spoon into pitas, and enjoy!
Amazing Picnic Sandwiches
Dig out the center of a French bread loaf (leaving a bit of bread and crust). Brush inside of bread with Italian dressing. Layer inside: spinach, shaved ham, shredded mozzarella cheese, sliced tomatoes, sliced cucumber. Repeat layering process (I layered twice). Wrap in foil. Bake at 250* for a half hour. Enjoy!
Garbage Sack Pitas
1 head romaine lettuce
2 -3 tomatoes diced
1 sm can chopped olives
½ purple onion, diced
1 can black beans, drained
1 – 2 boiled chicken breasts, diced
Grated cheese (to desired amount)
Fritos (to desired amount)
Combine Thousand Island Dressing and Salsa to desired consistency
Put all but Fritos and dressing mixture in a garbage sack and shake. Add dressing and Fritos, shake some more (Julie says sometimes when she can see she’s made too much she will take out half the salad mixture before adding the Fritos and the dressing and have it as a salad another night – the Fritos will go soggy, so no leftovers with the full thing). Spoon into pitas, and enjoy!
Amazing Picnic Sandwiches
Dig out the center of a French bread loaf (leaving a bit of bread and crust). Brush inside of bread with Italian dressing. Layer inside: spinach, shaved ham, shredded mozzarella cheese, sliced tomatoes, sliced cucumber. Repeat layering process (I layered twice). Wrap in foil. Bake at 250* for a half hour. Enjoy!
Tuesday, December 30, 2008
Edible Snowflakes!
I saw this somewhere and changed it a little to try with Haillie (they deep fat fried them... I don't even know what that is). It is a fun snack for a winter day.
Uncooked tortillas
Melted butter
Cinnamon and Sugar mixture
Hot Griddle
Fold the uncooked in half, then fold in fourths. Use scissors to cut out designs, just like you would a paper snowflake. When finished unfold and place on hot griddle. Cook tortilla as instructed. After you take it off the griddle, paint butter on the snowflake a sprinkle cinnamon/sugar on. Enjoy!
Tuesday, December 16, 2008
Yummy Chili!
Just wanted to post the recipe for the chili we ate over Thanksgiving weekend. Glad you all enjoyed it! I got it from Emeril but made some changes along the way. Enjoy!
2Tablespoons vegetable oil
3 lbs Ground Turkey
3 Tablespoons Chili Powder
1 Tablespoon Ground Cumin
1/4 teaspoon crushed red pepper
1 Bay Leaf
3 Cups Yellow onion-chopped
2 Tablespoons minced garlic
1 (28 oz) Can crushed tomatoes
1 (14.5 oz) can diced tomatoes
2 Tablespoons tomato paste
1 Cup beef broth
2 teaspoons salt
2 Cans kidney beans
1 oz semi-sweet chocolate
Dash cinnamon
Heat oil in large pan. Add meat, chili powder, cumin, red pepper, and bay leaf. Cook until meat is well browned. Add onions and cook until soft (8min). Add garlic. Add tomatoes, paste, broth, salt, cinnamon, and chocolate. Stir, bring to boil. Add beans. Reduce to simmer. Cover and cook 1-1 1/2 hours. Stir occasionally.
*I have also used my slow cooker after browning the meat. I then added the rest of the ingredients and let it cook on low all day.
2Tablespoons vegetable oil
3 lbs Ground Turkey
3 Tablespoons Chili Powder
1 Tablespoon Ground Cumin
1/4 teaspoon crushed red pepper
1 Bay Leaf
3 Cups Yellow onion-chopped
2 Tablespoons minced garlic
1 (28 oz) Can crushed tomatoes
1 (14.5 oz) can diced tomatoes
2 Tablespoons tomato paste
1 Cup beef broth
2 teaspoons salt
2 Cans kidney beans
1 oz semi-sweet chocolate
Dash cinnamon
Heat oil in large pan. Add meat, chili powder, cumin, red pepper, and bay leaf. Cook until meat is well browned. Add onions and cook until soft (8min). Add garlic. Add tomatoes, paste, broth, salt, cinnamon, and chocolate. Stir, bring to boil. Add beans. Reduce to simmer. Cover and cook 1-1 1/2 hours. Stir occasionally.
*I have also used my slow cooker after browning the meat. I then added the rest of the ingredients and let it cook on low all day.
Cafe Rio Salad
Brit, here is what I have for the Cafe Rio Salad. I can't find my black bean recipe, but we usually just warm up a can anyway. When I find the recipe I will post it. Good luck!
CAFE RIO DRESSING
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos or 4 Tbsp. salsa verde (green salsa)
1/2 bunch cilantro
1 clove garlic
juice of 1 lime
1/8 tsp. Tabasco sauce
Mix together in blender. Refrigerate.
CAFE RIO CHICKEN
1 small bottle Kraft Zesty Italian Dressing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves garlic-minced
5 lbs chicken breast
Cook all together in crock pot for 4 hours, shred meat and cook 1 additional hour.
CAFE RIO PORK
1 cup Pace salsa
1 cup brown sugar
pork sirloin roast (3-4 lbs), I use country style spare ribs
Mix salsa and brown sugar together and pour over a pork roast. Cook in crock pot on low all day.
CAFE RIO RICE
3 cups water
4 tsp chicken bouillon
4 tsp garlic-minced
1/2 bunch cilantro
1 can green chiles-or equivalent fresh
3/4 tsp salt
1 Tbsp butter
1/2 onion
3 cups Minute Rice
Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered until done.
CAFE RIO BEANS (Black or Pinto) I found it!
3 cans beans, rinsed well and drained well in colander
2 cups V-8 Juice
4 cloves garlic-minced
1 tsp cumin
2 Tbsp olive oil
1/2 tsp salt
1/4 cup cilantro leaves-minced
Saute the garlic and cumin in olive oil over medium low heat in a small saucepan, just until flavors blend (don't overcook). Add other ingredients (except cilantro). Bring to a boil, then simmer on low heat about 15 minutes. Add minced cilantro. Mix and refrigerate right away, stirring occasionally until coo. Then cover. Makes enough for 12-15 salads.
CAFE RIO DRESSING
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos or 4 Tbsp. salsa verde (green salsa)
1/2 bunch cilantro
1 clove garlic
juice of 1 lime
1/8 tsp. Tabasco sauce
Mix together in blender. Refrigerate.
CAFE RIO CHICKEN
1 small bottle Kraft Zesty Italian Dressing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves garlic-minced
5 lbs chicken breast
Cook all together in crock pot for 4 hours, shred meat and cook 1 additional hour.
CAFE RIO PORK
1 cup Pace salsa
1 cup brown sugar
pork sirloin roast (3-4 lbs), I use country style spare ribs
Mix salsa and brown sugar together and pour over a pork roast. Cook in crock pot on low all day.
CAFE RIO RICE
3 cups water
4 tsp chicken bouillon
4 tsp garlic-minced
1/2 bunch cilantro
1 can green chiles-or equivalent fresh
3/4 tsp salt
1 Tbsp butter
1/2 onion
3 cups Minute Rice
Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered until done.
CAFE RIO BEANS (Black or Pinto) I found it!
3 cans beans, rinsed well and drained well in colander
2 cups V-8 Juice
4 cloves garlic-minced
1 tsp cumin
2 Tbsp olive oil
1/2 tsp salt
1/4 cup cilantro leaves-minced
Saute the garlic and cumin in olive oil over medium low heat in a small saucepan, just until flavors blend (don't overcook). Add other ingredients (except cilantro). Bring to a boil, then simmer on low heat about 15 minutes. Add minced cilantro. Mix and refrigerate right away, stirring occasionally until coo. Then cover. Makes enough for 12-15 salads.
Tuesday, December 9, 2008
Pear Cranberry Streusel Pie
This is the Thanksgiving pie I brought. I used a different crust recipe, but this one sounded good & I'd like to try it sometime. I've never made a crust that had cream in it. I wish I would have taken a picture of it, I think it is such a pretty pie.
Crust:
2 cups all-purpose flour
1/4 tsp salt
2 sticks unsalted butter, cubed
4 Tbsp heavy cream
5 Tbsp cold water
Filling:
12 ripe Bartlett pears, peeled, cored, & diced
1 3/4 cups sugar
6 Tbsp all-purpose flour
1/4 tsp ground nutmeg
1/2 tsp orange zest
1 cup frozen (I used fresh) cranberries
2 lemons, juiced
4 Tbsp butter, cut into small pieces
Crumb Topping:
1 1/2 cups all-purpose flour
1 cup brown sugar
3/4 tsp salt
1 stick butter
Preheat oven to 325 degrees.
For the Crust: Combine flour, salt and cubed butter with the paddle attachment of a stand mixer. Mix until butter crumbles into pea-sized pieces. Combine cream and water, add to flour mixture, and mix until dough comes together. Wrap and refrigerate 20 minutes. divide dough and roll two 12-inch circles. Line two 9-inch pie plates with dough, allowing excess to drape over edges of pie plate.
For the Filling: Toss diced pears with sugar, flour, nutmeg, orange zest, cranberries and lemon juice. Fill pie pans with mixture and drop pats of butter evenly on top of the two pies. Gently fold in excess dough, overlapping to create a rough edge.
For the Topping: Combine all ingredients in mixer with paddle attachment and mix until crumbly. Top each pie with streusel mixture. Place pies on a cookie sheet and bake for 1 1/2 hours or until golden brown and juices are bubbling. Serve at room temperature with vanilla ice cream or whipped cream.
Crust:
2 cups all-purpose flour
1/4 tsp salt
2 sticks unsalted butter, cubed
4 Tbsp heavy cream
5 Tbsp cold water
Filling:
12 ripe Bartlett pears, peeled, cored, & diced
1 3/4 cups sugar
6 Tbsp all-purpose flour
1/4 tsp ground nutmeg
1/2 tsp orange zest
1 cup frozen (I used fresh) cranberries
2 lemons, juiced
4 Tbsp butter, cut into small pieces
Crumb Topping:
1 1/2 cups all-purpose flour
1 cup brown sugar
3/4 tsp salt
1 stick butter
Preheat oven to 325 degrees.
For the Crust: Combine flour, salt and cubed butter with the paddle attachment of a stand mixer. Mix until butter crumbles into pea-sized pieces. Combine cream and water, add to flour mixture, and mix until dough comes together. Wrap and refrigerate 20 minutes. divide dough and roll two 12-inch circles. Line two 9-inch pie plates with dough, allowing excess to drape over edges of pie plate.
For the Filling: Toss diced pears with sugar, flour, nutmeg, orange zest, cranberries and lemon juice. Fill pie pans with mixture and drop pats of butter evenly on top of the two pies. Gently fold in excess dough, overlapping to create a rough edge.
For the Topping: Combine all ingredients in mixer with paddle attachment and mix until crumbly. Top each pie with streusel mixture. Place pies on a cookie sheet and bake for 1 1/2 hours or until golden brown and juices are bubbling. Serve at room temperature with vanilla ice cream or whipped cream.
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