from Jamiecooksitup.blogspot.com
3 T. soy sauce
2 t. sesame seeds (toasted)
2 1/2 t. garlic, minced
4 T. brown sugar
3 T. PB
Tuesday, February 15, 2011
Asparagus with Balsamic Butter
from Leanna from Farmer John's Cookbook: The Real Dirt on Vegetables
1 1/2 TB pine nuts or slivered almonds
1 pound asparagus, tough ends peeled or snapped off
2 TB butter, melted
2 tsp balsamic vinegar
salt
pepper
Place a heavy skillet over medium heat. Add the pine nuts or slivered almonds. Toast the nuts on the dry skillet, stirring constantly, until they are lightly browned and begin to smell toasty, 3 to 5 minutes. Remove the skillet from the heat and immediately transfer the nuts to a heatproof dish. Set aside to let nuts cool completely.
Place the asparagus in a steamer basket, set over 1 1/2 inches boiling water, and cover. Steam until the spears are tender-firm, 4 to 7 minutes depending on thickness. Remove spears from the water and arrange on individual plates.
Combine the melted butter and balsamic vinegar in a small bowl and whisk until well combined. Pour over the asparagus and sprinkle on the toasted nuts. Season with salt and pepper to taste.
1 1/2 TB pine nuts or slivered almonds
1 pound asparagus, tough ends peeled or snapped off
2 TB butter, melted
2 tsp balsamic vinegar
salt
pepper
Place a heavy skillet over medium heat. Add the pine nuts or slivered almonds. Toast the nuts on the dry skillet, stirring constantly, until they are lightly browned and begin to smell toasty, 3 to 5 minutes. Remove the skillet from the heat and immediately transfer the nuts to a heatproof dish. Set aside to let nuts cool completely.
Place the asparagus in a steamer basket, set over 1 1/2 inches boiling water, and cover. Steam until the spears are tender-firm, 4 to 7 minutes depending on thickness. Remove spears from the water and arrange on individual plates.
Combine the melted butter and balsamic vinegar in a small bowl and whisk until well combined. Pour over the asparagus and sprinkle on the toasted nuts. Season with salt and pepper to taste.
Chocolate Mousse Pie
from Laura Wheeler
1 1/2 packages chocolate wafers (3 cups crumbs) (Nabisco choc wafers in yellow box)
4 oz. butter melted
1 pound bittersweet chocolate
4 cups whipping cream
2/3 cup powdered sugar
2 whole eggs
4 eggs separated
Lightly oil 10" springform pan. Press crumbs and butter into pan. Chill crust.
Melt choc in double broiler. Whip 2 cups cream with 1/3 cup powdered sugar until stiff. Take melted choc off heat and add 2 eggs and all 4 egg yolks. Fold choc and cream together.
Beat egg whites until stiff and fold into the mixture. Pour into chilled crust and chill for at least 6 hours. Whip remaining 2 cups cream and 1/3 cup powdered sugar and put on top of pie.
1 1/2 packages chocolate wafers (3 cups crumbs) (Nabisco choc wafers in yellow box)
4 oz. butter melted
1 pound bittersweet chocolate
4 cups whipping cream
2/3 cup powdered sugar
2 whole eggs
4 eggs separated
Lightly oil 10" springform pan. Press crumbs and butter into pan. Chill crust.
Melt choc in double broiler. Whip 2 cups cream with 1/3 cup powdered sugar until stiff. Take melted choc off heat and add 2 eggs and all 4 egg yolks. Fold choc and cream together.
Beat egg whites until stiff and fold into the mixture. Pour into chilled crust and chill for at least 6 hours. Whip remaining 2 cups cream and 1/3 cup powdered sugar and put on top of pie.
Monday, February 7, 2011
Crispy Coconut Chicken Fingers
Recipe by Our Best Bites
12 chicken tenders (ya know, more or less...)
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)
preheat oven to 450 degrees.
Give coconut a rough chop so it's about the same size as the panko pieces
Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.
Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating.
Working with one chicken tender at a time, dredge in flour...then dip in egg...
And then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.
Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it's optional.
Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they're big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.
12 chicken tenders (ya know, more or less...)
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)
preheat oven to 450 degrees.
Give coconut a rough chop so it's about the same size as the panko pieces
Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.
Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating.
Working with one chicken tender at a time, dredge in flour...then dip in egg...
And then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.
Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it's optional.
Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they're big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.
Wednesday, January 12, 2011
Braised Sirloin Tips over Rice
2 T. oil
2 lbs. beef sirloin tips cut into 1 inch pieces
1 can (10 1/2 oz) beef consumme
2 T. soy sauce
1 clove garlic, minced or garlic powder
1/4 tsp. onion salt
2 T. cornstarch
1/4 cup water
4 cups hot cooked rice
Brown meat in oil. Stir in consumme, soy sauce, garlic and onion salt. Heat to boiling. Reduce heat; cover and simmer 1 hour or until meat is tender.
Bleand cornstarch and water; stir gradually into meat mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Serve over rice.
2 lbs. beef sirloin tips cut into 1 inch pieces
1 can (10 1/2 oz) beef consumme
2 T. soy sauce
1 clove garlic, minced or garlic powder
1/4 tsp. onion salt
2 T. cornstarch
1/4 cup water
4 cups hot cooked rice
Brown meat in oil. Stir in consumme, soy sauce, garlic and onion salt. Heat to boiling. Reduce heat; cover and simmer 1 hour or until meat is tender.
Bleand cornstarch and water; stir gradually into meat mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Serve over rice.
Tuesday, January 11, 2011
Tortellini Spinach Salad with Balsamic Tomato Vinaigrette
Salad:
20 ounce package refrigerated cheese tortellini
1 (14.5 oz.) can quartered artichokes
1 (9 oz.) bag fresh baby spinach
1 (3 oz.) bag sun dried tomatoes or jar of sun dried tomatoes, rinsed and drained
1/2 cup crumbled feta cheese
¼ cup diced red onion
Dressing:
9 tablespoons balsamic vinegar
3 cloves garlic, minced
1 ½ teaspoons dried oregano
1 ½ tablespoon tomato paste
Salt and pepper to taste (about 1/8 teaspoon each)
3/4 cup olive oil
Cook tortellini in boiling water until al dente. Drain and toss (carefully so the tortellini don’t break apart) with a teaspoon of olive oil to keep from sticking. Let cool in colander. In a large bowl, toss all the salad ingredients together after the pasta has cooled.
In a blender add all of the dressing ingredients except for the olive oil and process until smooth. Then, while the blender is running, slowly add the olive oil and blend until completely combined. If serving the salad right away, immediately pour the dressing over the salad and toss well (you may not need all the dressing). Serve.
20 ounce package refrigerated cheese tortellini
1 (14.5 oz.) can quartered artichokes
1 (9 oz.) bag fresh baby spinach
1 (3 oz.) bag sun dried tomatoes or jar of sun dried tomatoes, rinsed and drained
1/2 cup crumbled feta cheese
¼ cup diced red onion
Dressing:
9 tablespoons balsamic vinegar
3 cloves garlic, minced
1 ½ teaspoons dried oregano
1 ½ tablespoon tomato paste
Salt and pepper to taste (about 1/8 teaspoon each)
3/4 cup olive oil
Cook tortellini in boiling water until al dente. Drain and toss (carefully so the tortellini don’t break apart) with a teaspoon of olive oil to keep from sticking. Let cool in colander. In a large bowl, toss all the salad ingredients together after the pasta has cooled.
In a blender add all of the dressing ingredients except for the olive oil and process until smooth. Then, while the blender is running, slowly add the olive oil and blend until completely combined. If serving the salad right away, immediately pour the dressing over the salad and toss well (you may not need all the dressing). Serve.
Tortilla Soup
4 diced chicken breasts
2 cloves garlic
1 onion
2 T. oil
1- 14 oz. diced tomatoes with green jalepeno chilies
1- 14 oz. Italian style diced tomatoes
2 cups frozen white corn
1 tsp. salt
1 tsp. pepper
1 can chicken broth
2 cans beef broth
1 tsp. worchestershire sauce
1 tsp. cumin
1/2 tsp. chili powder
Saute onion and garlic in oil. Add all ingredients and thicken soup slightly with 2 T. corn starch mixed up with cold water.
Toppings: tortilla chips, avocados, shredded cheese, lime wedges, sour cream, green onion, chopped cilantro
2 cloves garlic
1 onion
2 T. oil
1- 14 oz. diced tomatoes with green jalepeno chilies
1- 14 oz. Italian style diced tomatoes
2 cups frozen white corn
1 tsp. salt
1 tsp. pepper
1 can chicken broth
2 cans beef broth
1 tsp. worchestershire sauce
1 tsp. cumin
1/2 tsp. chili powder
Saute onion and garlic in oil. Add all ingredients and thicken soup slightly with 2 T. corn starch mixed up with cold water.
Toppings: tortilla chips, avocados, shredded cheese, lime wedges, sour cream, green onion, chopped cilantro
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