Recipe #327: Easy Fish Tacos

So easy, no breading or frying, delicious!!  I made this with cod.  Recipe from chowhound.com.

INGREDIENTS

• 1 pound firm white fish, such as tilapia, snapper, cod, mahi mahi, or catfish
• 2 medium limes, halved
• 1 medium garlic clove, finely chopped
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 2 tablespoons vegetable oil, plus more for oiling the grill grates
• Kosher salt
• Freshly ground black pepper
• 1/2 small head of green or red cabbage (about 14 ounces), cored and thinly sliced
• 1/2 medium red onion, thinly sliced
• 1/4 cup coarsely chopped fresh cilantro
• 6 to 8 soft (6-inch) corn tortillas
• Sliced avocado, for garnish (optional)
• Guacamole, for garnish (optional, see above)
• Salsa, for garnish (optional, see above)
• Sour cream, for garnish (optional)
• Hot sauce, for garnish (optional)

INSTRUCTIONS

1. Place the fish in a baking dish and squeeze a lime half over it. Add the garlic, cumin, chili powder, and 1 tablespoon of the oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes. Meanwhile, make the slaw and warm the tortillas.
2. Combine the cabbage, onion, and cilantro in a large bowl and squeeze a lime half over it. Drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.
3. Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish.
4. Brush the grates of a grill pan or outdoor grill with oil and heat over medium-high heat until hot. Remove the fish from the marinade and place on the grill.
5. Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3 minutes more. (It’s OK if it breaks apart while you’re flipping.) Transfer the fish to a plate.
6. Taste the slaw again and season as needed with more lime juice. Slice the remaining lime halves into wedges and serve with the tacos. To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with slaw and any optional garnishes.

Recipe #326: Slow Cooker Salisbury Steak

I loved how easy, filling and full of flavor this was, and it makes a lot for cheap.  It's a tad on the salty side, but I wouldn't change a thing.  I served it over mashed potatoes.  Allrecipes.com provided this one, and I made a couple changes.

Ingredients

• 2 pounds lean ground beef
• 1 (1 ounce) envelope dry onion soup mix
• 1/2 cup Italian seasoned bread crumbs
• 1/4 cup milk
• 1/4 cup all-purpose flour

2 tablespoons vegetable oil

• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 (1 ounce) packet dry au jus mix
• 3/4 cup water

Directions

1. In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.
2. Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.

Recipe #325: Herb Crusted Rack of Lamb

I am way, WAY behind in blogging recipes, but that doesn't mean I haven't been cooking new things.  I currently have a list of twelve recipes that are definite keepers, so I'll blog them in a big marathon for the ones I have pictures for.... the others will need to be made again so I can get images for them! (What torture, having to eat such delicious things again...)

This recipe was one of my favorites.  I was so proud of myself after this one, even though I will tell you it's actually super easy- just LOOKS fancy.  It was my first time making rack of lamb.

This is from http://www.finecooking.com/recipes/herb-crusted-rack-of-lamb.aspx
Not sure I prepped the lamb right, but I don't care- it turned out fantastic regardless!

After browning, before the crust....

• 2 racks of lamb, about 1-1/4 lb. each, chine bones removed, rib bones frenched, and meat trimmed of all but a thin layer of fat
• Kosher salt and freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 2 Tbs. chopped fresh thyme
• 1 cup soft fresh breadcrumbs
• 1/4 cup olive oil
• 2 Tbs. Dijon mustard

Position an oven rack in the middle of the oven and heat the oven to 475°F. 

Season the lamb with salt and pepper. 

Combine the garlic, parsley, thyme, and breadcrumbs in a shallow bowl. 

Moisten the mixture with enough olive oil to make the mixture hold together.

Heat a large dry skillet over high heat. 

Put the lamb, meat side down, in the skillet. 

With tongs, hold the lamb against the skillet for a minute to give it a nice brown crust. 

Turn the meat to sear it on all sides for a total of 4 minutes. 

Remove the meat from the skillet and paint the meaty side of the rack with the mustard. 

Roll the meat in the herb mixture to coat it. Sear and coat the second rack in the same way.

Transfer the racks to a roasting pan just large enough to hold them. 

Cover the rib bones with strips of foil so they don't burn and roast until medium rare, 20 to 25 minutes (120°F internal temperature). 

If you want a crispier crust, finish cooking under the broiler for 2 minutes. Let the racks rest for 5 minutes before carving.

Use a carving knife to cut between the rib bones. Arrange the chops on warm serving plates. Serve hot. (The chops will cool quickly, so the best strategy is to carve the racks at the table.)

Recipe #324: Crock Pot Kielbasa and Kraut

I made a double batch of this for a holiday party, and it was DELICIOUS!  Definitely keeping this food.com recipe on hand for easy party contributions!

INGREDIENTS

• 1medium onion
• 2lbs kielbasa (2 kielbasa)
• 2(32 ounce) packages sauerkraut
• 1⁄3cup brown sugar
• 1cup water
• 1cup apple cider

DIRECTIONS

1. Slice 1 onion into thin strips and caramelize.
2. Drain and rinse sauerkraut.
3. Slice kielbasa into 1-inch lengths.
4. Combine water, cider and brown sugar.
5. Combine all ingredients well in crock pot.
6. Cook on high 6 hours.

Recipe #323: Reuben Crescent Bake

Another way to make one of my favorite things!  I've already posted a reuben pizza recipe- here's one to bake in the oven!  Found on Allrecipes.com..... I added the seeds to the top, but it's not necessary.

Ingredients

• 3/4 cup sauerkraut, drained,squeezed dry
• 1/3 cup thousand island salad dressing
• 1 (8 ounce) tube refrigerated crescent rolls 

3/4 pound thin-sliced cooked corned beef

• 8 slices Swiss cheese
• 1 beaten egg white

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
2. Mix together the sauerkraut and thousand island salad dressing in a bowl until well combined. Unroll the crescent roll dough, and cut dough in half; place one half of the dough onto a floured work surface, and pinch the perforations of the dough closed to make 1 sheet. Roll the dough sheet out to about 12 inches square, and fit the dough into the prepared baking sheet. Pinch perforations closed on 2nd half of dough; roll out to about 9 inches square, and set aside.
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4. Prebake the dough crust in the baking dish in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven, and place 4 slices of cheese into the bottom of the crust; top cheese slices with the corned beef, and spread with the sauerkraut mixture. Lay 4 remaining slices of Swiss cheese on top of the sauerkraut mixture. Lay the 2nd sheet of crescent roll dough onto the filled baking sheet, and press the top crust down onto the edges of the dish to seal. Brush with beaten egg white.
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6. Bake in the oven until the cheese is melted and the crust is golden brown, 15 to 20 minutes; let stand about 5 minutes before slicing.

Recipe #322: Philly Cheesesteak Sloppy Joes

I can't rave enough about this one.  I stumbled across this http://www.chef-in-training.com/ recipe and knew I had to try it.  Once it was done cooking, although it smelled good, I was worried it might be bland.  I was dead wrong; it was very much the opposite!  It's messy like a sloppy joe, but tastes just like a philly cheesesteak.  I love the cheese sauce.  Maybe next time, I'll add mushrooms.

INGREDIENTS

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 softball-sized onion, chopped
• 1 green pepper, chopped
• 2 tablespoons steak sauce
• 1 cup beef stock
• Salt and ground black pepper
• 4 dinner rolls
• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup milk
• 1 cup provolone, shredded

INSTRUCTIONS

1. In large skillet over medium-high heat, heat oil and then brown the ground beef until completely cooked through and juices run clear.
2. Add the onion and green pepper to the beef and cook another 3-4 minutes, until the vegetables start to become tender.
3. Stir in the steak sauce and beef stock. Season with salt and pepper. Bring to a simmer and cook about 2 minutes.
4. Split open rolls and remove some of the soft insides, leaving a bed to hold the meat mixture. Toast the rolls and set aside.
5. While the meat is cooking, melt the butter in a medium sauce pan. When butter is melted, stir in the flour and cook about 1 minute until a roux is formed. Whisk in milk and let sauce thicken to desired consistency, stirring constantly. Turn off heat and stir the cheese.
6. To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll.

Recipe #321: Southwest Chicken Taquitos

After a summer of just wanting to eat burgers and steak off my grill, I'm finally back into cooking mode in my kitchen as the weather cools off.  This recipe is SO delicious and very easy to assemble.  I found this on http://www.gogogogourmet.com/ and the only changes I made was to the dipping sauce.  I doubled it and added sour cream when it was too spicy for our tastes.

INGREDIENTS

• 1 rotisserie chicken breast, shredded
• 1 cup chopped onion (1/2 large onion)
• 1 clove garlic
• 1 cup fresh or frozen corn
• 1 14 oz can black beans, rinsed and drained
• 3 green onions, chopped
• 2 tsp cumin
• 2 cups shredded Mexican blend cheese
• Fajita size tortillas
• ¼ c ranch
• ½ avocado
• 1 T chipotle adobo

INSTRUCTIONS

1. Preheat oven to 400F.
2. In a skillet over medium heat, saute the chopped onion in 1 T olive oil until softened. Add the garlic and cook another 2-3 minutes. Set aside to cool slightly
3. In a separate bowl, add the sauteed onions and garlic, shredded chicken, corn, beans, green onion, cumin and cheese. Season to taste with salt and pepper.
4. Spoon approximately ¼ cup filling onto a tortilla and roll up. Place seam side down in a baking dish or rimmed cookie sheet. Repeat, arranging the assembled taquitos in a single layer. Spray the tops with nonstick spray.
5. Bake for 20 minutes, or until the tops are crispy and browning.
6. In a small bowl, mash the avocado until smooth. Whisk in the ranch and adobo sauce and serve alongside for dipping.

Recipe #320: Beef and Broccoli Stir Fry

This recipe is perfect.  That's really all I have to say about it, because, I mean, look at that picture!  I served it over jasmine rice.  I found this recipe on bewitchingkitchen.com.

1 pound flank steak or sirloin, sliced thinly across the grain (I used sirloin)
1 pound broccoli florets
2 tablespoons grape seed oil
1 yellow bell pepper, seeded, cut in slices (I also added snow peas)
1 clove garlic, very finely minced
1 teaspoon cornstarch, dissolved in 1 tablespoon water

For the beef marinade1 teaspoon soy sauce
1 teaspoon Chinese rice wine (or dry sherry)
1/2 teaspoon cornstarch
freshly ground black pepper

for the sauce
2 tablespoons oyster sauce
1 teaspoon Chinese rice wine (or dry sherry)
1 tablespoon soy sauce
1/4 cup chicken broth (or water)

Start by marinating the beef: mix all ingredients in a bowl, add the pieces of beef and stir to coat the slices. Let it stand for 10 minutes, while you prepare the sauce and blanch the broccoli.

Make the sauce by mixing the oyster sauce, rice wine (or sherry), soy sauce, and chicken stock (or water) in a small bowl. Reserve.  Place the broccoli in boiling salted water for 2 minutes. Drain very well and reserve.

Now, the fun begins:  heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the yellow bell pepper and cook it for a couple of minutes until it begins to soften. Remove  and reserve.  Make sure the pan is again very hot, and add the slices of beef, spreading them out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic and reserved bell pepper to the pan and fry for an additional 30 seconds to 1 minute until the beef is cooked through.

Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.

Recipe #319: Baked Paprika Chicken Thighs, Brussels Sprouts, and Potatoes

Yes, yes, I know.  I haven't posted since May.  That's a good sign though- I've been crazy busy this summer!  Yes, I have made a few new recipes, and it's time to go back through my Facebook pictures to see some of the shots I took of them so I can blog them properly.  Tonight I found a recipe on Eating Well that I adapted for what I had in the kitchen, and it's AMAZING, so I am kicking my blog back into gear with that one!

INGREDIENTS

• 1 pound Brussels sprouts, trimmed and halved (or quartered if large)
• 1 pound redskin potatoes, quartered (or sixthed if large- is sixthed a word!?)
• 1/2 white onion, roughly chopped
• 1 lemon, sliced, or lemon juice
• 3 tablespoons extra-virgin olive oil, divided
• 3/4 teaspoon salt, divided
• 1/2 teaspoon ground pepper, divided
• 2 cloves garlic, minced
• 1 tablespoon smoked paprika, sweet or hot
• 1 teaspoon dried thyme
• 4 large or 8 small bone-in chicken thighs (about 2 1/2 pounds), skin removed

PREPARATION

1. Position rack in lower third of oven; preheat to 450°F.
2. Combine Brussels sprouts, onion, potatoes and lemon with 2 tablespoons oil and 1/4 teaspoon each salt and pepper on a large rimmed baking sheet.
3. Mash garlic and the remaining 1/2 teaspoon salt with the side of a chef’s knife to form a paste. Combine the garlic paste with paprika, thyme and the remaining 1 tablespoon oil and 1/4 teaspoon pepper in a small bowl. Rub the paste all over chicken. Nestle the chicken into the vegetables.
4. Roast on the lower rack until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the chicken without touching bone registers 165°F, 25-30 minutes.

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Recipe #318: Tuscan Steak Salad with Broiled Parmesan Tomatoes

I haven't forgotten about my blog!  The fact that I haven't posted in two months tells you how crazy life has been.  But I'm back!  Here's a great one from Cooking Light magazine, June issue.  I doubled it for three of us.

THE SALAD:

1 large garlic clove

1/4 teaspoon kosher salt

2 tablespoons olive oil, divided 

1 teaspoon minced fresh rosemary

1/2 teaspoon grated lemon rind

1/2 teaspoon freshly ground black pepper, divided

1 (8-ounce) boneless strip steak

Cooking spray 

2 teaspoons balsamic vinegar

1 teaspoon Dijon mustard

3 cups Italian-blend salad greens 

2 tablespoons shaved Parmesan cheese 

1. Mince garlic on a cutting board. Sprinkle garlic with salt; mash with the side of a knife to form a paste. Combine garlic paste, 1 tablespoon oil, rosemary, rind, and 1/4 teaspoon pepper in a bowl. Rub garlic mixture evenly over steak. Let stand 15 minutes.

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; grill 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.

3. Combine remaining 1 tablespoon oil, remaining 1/4 teaspoon pepper, vinegar, and Dijon mustard in a bowl, stirring with a whisk. Add greens; toss to coat. Place 1 1/2 cups salad on each of 2 plates; top each serving with 3 1/2 ounces steak and 1 tablespoon Parmesan cheese.

THE TOMATOES:

3 vine-ripened tomatoes, halved horizontally (I used hunks of a tomato I already had)

Cooking spray 

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons grated Parmesan cheese 

2 teaspoons minced garlic

1 teaspoon minced fresh oregano

1. Preheat broiler to high.

2. Place oven rack in middle of oven. Arrange tomato halves, cut sides up, on a foil-lined jelly-roll pan (I put them on a rack above a cookie sheet). Coat cut sides of tomatoes with cooking spray; sprinkle with salt and pepper. Broil 8 minutes. Combine cheese, garlic, and oregano in a bowl; sprinkle over tomatoes. Broil 3 minutes or until cheese melts and is golden.