Sunday, December 26, 2010
Thursday, December 23, 2010
Simply take a tortilla/wrap, and put some hummus on top, spreading evenly. Layer with peppered turkey breast, romaine, tomato (I used romas), and red onion.
Quite delicious, although it was sort of messy. I think next time I'll cut up my tomatoes smaller so it's easier to close the wrap.
Tuesday, December 21, 2010
4 4oz fresh or frozen skinless salmon fillets, 3/4 inch thick (I used bigger fillets, skin-on)
2 cups thinly bias-sliced carrots
2 cups sliced mushrooms
4 green onions, sliced
2 teaspoons finely shredded orange peel (I zested it)
2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
4 gloves garlic, halved (I used minced garlic)
1/4 teaspoon salt
1/4 teaspoon black pepper
4 teaspoons olive oil (I used olive oil spray)
2 medium oranges, thinly sliced
4 sprigs fresh oregano (optional)
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside. In a small saucepan cook carrots, covered, in a small amount of boiling water for 2 minutes. Drain and set aside. Tear off four 24-inch pieces of heavy foil. Fold each in half to make an 18x12 inch rectangle.
In a large bowl combine carrots, mushrooms, green onions, orange peel, oregano, garlic, salt, and pepper. Divide vegetable mixture among foil rectangles.
Place fish on top of the vegetable mixture. Drizzle (or spray) fish with oil; sprinkle lightly with additional salt and pepper. Top with orange slices and, if desired, oregano sprigs. For each packet, bring up 2 opposite edges of foil and seal with a doulbe fold. Fold remaining ends to completely enclose the food, allowing space for steam to build. Place the foil packets in a single layer in a large baking pan. (I put mine directly on the rack after storing these in the fridge for a few hours.)
Bake in a 350 degree oven for about 30 minutes (OR 40 FOR A LARGER FILLET LIKE I USED!) or until fish flakes easily when tested with a fork and carrots are tender. Transfer the packets to dinner plates. Open slowly to allow steam to escape.
Monday, December 20, 2010
Sunday, December 19, 2010
Look at these bad boys! THREE new Sandra Lee cookbooks. Jenny got me one of Sandra Lee's cookbooks last Christmas and I use it so much, so I'm really excited about these new ones! A Rachael Ray cookbook! She's the Food Network star that got me started with this whole cooking obsession- it's been 2 years now since I started really learning and trying new things. Oprah magazine recipes- can't wait to try! And Fresh & Easy Meals.... it was like I picked these out for myself lol! She did a great job. On the right are my little themed cardboard cookbooks- can't wait to see what those have too, especially the cooking with soy cookbook- that's different!
My kitchen counter-top was overflowing already with my cookbooks and cooking mags, and we've been running out of room for our games, so we decided it was time for a new bookshelf. So we ran to Target and got one to match the other 3 we have, and now we have a nice setup!
Oh the simple pleasures in life...
Time to come up with a menu for the week, and a grocery list... This means lots of new blog posts!
Wednesday, December 15, 2010
1 spaghetti squash (about 3 pounds)
3 tablespoons olive oil
1 pound large shrimp, peeled and deveined
5 cloves garlic, very finely chopped
2 tablespoons capers, drained and roughly chopped (I left them whole)
2 tablespoons finely chopped fresh flat-leaf parsley (I used some dried parsley instead)
2 tablespoons cold unsalted butter, cut into cubes
Freshly ground pepper
1/2 cup freshly grated Parmesan cheese (optional).... I forgot this!
Preheat the oven to 375 degrees. Pierce the skin of the squash in several places with a knife and put it in a baking dish. Bake until very soft, about an hour. Use a pot holder to grasp the squash and cut in half if still whole. Scoop out the seeds. Then, with a long-handled fork, tease out the strands into a warmed serving bowl. Fluff and separate the strands with the fork. Keep warm while cooking the shrimp (or have your spouse do this while you cook, like I did!)
Add the garlic to the hot pan and cook until softened, about 30 seconds. Stir in the capers and a pinch of cayenne. Add the remaining 1 tablespoon oil and the parsley and stir well. Remove the pan from the heat, reduce the heat to very low, and whisk the butter, a few cubes at a time, moving the pan on and off the heat so the butter just melts and emulsifies the oil. Taste for seasoning and adjust with salt and pepper. Pour over the squash and toss well. Scatter the cheese over the top and serve.
Tuesday, December 14, 2010
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken with Herbs Soup or Campbell's® Condensed Cream of Chicken Soup
1 cup Chablis or other dry white wine
1/4 cup coarsely chopped pitted kalamata or oil-cured olives (I left them whole)
2 tablespoons drained capers
2 cloves garlic, minced
1 can (14 ounces) artichoke hearts, drained and chopped
1 cup jarred sun-dried tomatoes, drained and coarsely chopped
8 skinless, boneless chicken breast halves (about 2 pounds) (I only used 6)
1/2 cup chopped fresh basil leaves (optional)
2 cups regular long-grain white rice, cooked according to package directions (about 6 cups)
Tuesday, December 7, 2010
RECIPE #73: BAKED CHICKEN NUGGETS
- 3 skinless, boneless chicken breasts (I used 2)
- 1 cup Italian seasoned bread crumbs (I used Panko)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon dried thyme (I used Italian seasoning instead)
- 1 tablespoon dried basil (Ditto...)
- 1/2 cup butter, melted
- Preheat oven to 400 degrees F (200 degrees C).
- Cut chicken breasts into 1 1/2 inch size pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter/margarine in a bowl or dish for dipping.
- Dip chicken pieces into the melted butter/margarine first, then coat with the breadcrumb mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes. (I threw the chicken in a large ziplock bag with seasonings and melted butter, coated the chicken well, and took out the pieces individually for coating with Panko, then sprinkled the Parmesan cheese on top with more seasonings)
RECIPE #74: HONEY MUSTARD DIPPING SAUCE
- 1/2 cup mayonnaise
- 2 tablespoons prepared yellow mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 1/2 tablespoon lemon juice
- Mix the mayonnaise, yellow mustard, Dijon mustard, honey, and lemon juice together in a bowl. Cover and chill in refrigerator overnight. (I didn't leave it overnight, just for about an hour or so)
RECIPE #75: ROASTED BRUSSELS SPROUTS
- 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Preheat oven to 400 degrees F (205 degrees C).
- Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack. (I cut my sprouts in half top to bottom so they'd cook faster and take on more flavor since Nick doesn't like the middles as much. It seems to have worked!)
- Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.