Sunday, October 7, 2007
Cooking hiatus
It saddens me to announce that I will not be cooking again until the first of next year. This week my husband and I started a 13 week weight loss program and all of our food is provided. The only things we will buy from the grocery are fruits and vegetables. I am very excited about the possibility of being thinner and healthier at the end of this, but I will miss cooking. See ya'll in 2008.
Friday, June 22, 2007
Corny Cakes
It's been a while since I posted a recipe; not because I haven't been cooking, but because I haven't taken the time to sit down and post. Last night we had dinner with my husband's family in celebration of Father's Day. We had steak, green beans, salad and corn fritters with chili lime mayo. All of the food was delightful and quite tasty, but I will only be sharing one recipe with you, the scrumptious corn fritters and the zingy, tangy chili lime mayo (ok, so two recipes). Enjoy!
Corn Fritters with Chili-Lime Mayonnaise
3 cups corn kernels
1 cup flour
1 cup yellow cornmeal
1/3 cup finely grated Romano cheese
1-1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon chili powder
1 large egg, plus 1 yolk
1-1/2 cups buttermilk
1/4 cup chopped green onions, green part only
1/4 cup olive oil
2 tablespoons butter
2 limes
1-1/2 cups mayonnaise
1 tablespoon finely chopped jalapeno pepper
Timesaver: If you don't have time to cut kernels from the cob, you can substitute frozen corn kernels.
1. Make the fritters. Fill a medium saucepan halfway with water, and bring to a boil. Add the corn, and cook until just tender - 2 to 3 minutes. Drain, rinse under cold water, and set aside. Combine the flour, cornmeal, cheese, baking powder, salt, and chili powder in a medium bowl. Beat the egg, yolk, and buttermilk together in a small bowl. Whisk the egg mixture into the flour mixture until well combined. Stir in green onions and 1-1/2 cups cooked corn. Heat 2 tablespoons oil and 1-1/2 tablespoons butter in a large skillet over medium-high heat. Spoon 3 tablespoons batter for each fritter. Cook until golden - about 3 minutes each side. Repeat using remaining batter, oil and butter.
2. Make the chili-lime mayonnaise. Zest and juice a lime. Stir the mayonnaise, juice, zest, and jalapeno together in a small bowl until well blended. Slice the remaining lime into wedges. Serve the fritters warm with chili-lim mayonnaise, and garnish with remaining corn kernels and lime wedges.
Nutrition per serving - protein: 7g; fat: 31g; carbohydrate: 31g; fiber: 2g; sodium: 550mg; cholesterol: 55mg; calories: 430.
My Notes: Yum Yum Yum! These corn fritters are so delicious and scrumptious, it's hard to only eat one. And the chili-lime mayo, my oh my is it tasty. The zesty bits of jalepeno mixed with the creamy mayo and the tangy lime juice pair perfectly with the corn fritter. I did make a few changes to the chili-lime mayo that, in my opinion, greatly improved this already delectable dish. I could barely taste the lime juice so I added more. I don't know the exact measurements; I just tasted until I found the right combination. I also added chili powder, sea salt and a dab of chili paste to the mayo mixture. Perfecto!
Corn Fritters with Chili-Lime Mayonnaise
3 cups corn kernels
1 cup flour
1 cup yellow cornmeal
1/3 cup finely grated Romano cheese
1-1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon chili powder
1 large egg, plus 1 yolk
1-1/2 cups buttermilk
1/4 cup chopped green onions, green part only
1/4 cup olive oil
2 tablespoons butter
2 limes
1-1/2 cups mayonnaise
1 tablespoon finely chopped jalapeno pepper
Timesaver: If you don't have time to cut kernels from the cob, you can substitute frozen corn kernels.
1. Make the fritters. Fill a medium saucepan halfway with water, and bring to a boil. Add the corn, and cook until just tender - 2 to 3 minutes. Drain, rinse under cold water, and set aside. Combine the flour, cornmeal, cheese, baking powder, salt, and chili powder in a medium bowl. Beat the egg, yolk, and buttermilk together in a small bowl. Whisk the egg mixture into the flour mixture until well combined. Stir in green onions and 1-1/2 cups cooked corn. Heat 2 tablespoons oil and 1-1/2 tablespoons butter in a large skillet over medium-high heat. Spoon 3 tablespoons batter for each fritter. Cook until golden - about 3 minutes each side. Repeat using remaining batter, oil and butter.
2. Make the chili-lime mayonnaise. Zest and juice a lime. Stir the mayonnaise, juice, zest, and jalapeno together in a small bowl until well blended. Slice the remaining lime into wedges. Serve the fritters warm with chili-lim mayonnaise, and garnish with remaining corn kernels and lime wedges.
Nutrition per serving - protein: 7g; fat: 31g; carbohydrate: 31g; fiber: 2g; sodium: 550mg; cholesterol: 55mg; calories: 430.
My Notes: Yum Yum Yum! These corn fritters are so delicious and scrumptious, it's hard to only eat one. And the chili-lime mayo, my oh my is it tasty. The zesty bits of jalepeno mixed with the creamy mayo and the tangy lime juice pair perfectly with the corn fritter. I did make a few changes to the chili-lime mayo that, in my opinion, greatly improved this already delectable dish. I could barely taste the lime juice so I added more. I don't know the exact measurements; I just tasted until I found the right combination. I also added chili powder, sea salt and a dab of chili paste to the mayo mixture. Perfecto!
Friday, March 9, 2007
Southern Comfort
These recipes come to you all the way from Savannah, Georgia from the kitchen of Mrs. Paula Deen.
Chicken Breasts in Sour Cream Sauce
8 slices dried beef (in a jar)
8 skinless boneless chicken breast halves (7 oz. each)
4 slices bacon, cut in half
1 cup sour cream
one 10 3/4 oz. can condensed cream of mushroom soup
2 cups sliced fresh mushrooms
Preheat oven to 300 degrees. Lay one piece of dried beef on each chicken breast and wrap with a half slice of bacon. Place in a 13x9 inch casserole dish, seam side down. Mix sour cream, soup and mushrooms together. Pour over chicken breasts. Cover and bake for 1 1/2 hours. Serve with rice.
My notes: I used uncured bacon and low-sodium cream of mushroom soup to cut down on the salt in the dish and I left out the fresh mushrooms. I like my bacon crispy and the bacon in this dish was quite the opposite of crispy. I didn't care for the flavor or the texture of the dried beef/bacon/chicken combination. I served the chicken with the following rice dish:
Savannah Red Rice
1 cup chopped onion
1 cup chopped bell pepper
2 tablespoons butter
1 cup diced Hillshire Farms sausage
One 14 1/2 oz. can crushed tomatoes with juice
1 tablespoon Texas Pete or red hot sauce
1 cup tomato sauce
1 cup water
3 chicken bouillon cubes
Pepper to taste; add salt to taste if desired
1 cup uncooked white rice
Preheat oven to 350 degrees. In a saucepan over medium heat, saute' onion and bell pepper in butter. Add sausage; heat until mixture is slightly browned. Add tomatoes, hot sauce, tomato sauce, water and bouillon cubes. Season with pepper and salt as needed. Stir in rice. Pour mixture into a greased casserole dish and bake for 45 minutes.
My Notes: I used brown rice instead of white rice and I did not add salt to this dish. This dish could be a meal in itself. It was full of flavor and very filling. Yum!
Biggest Loser
The following recipes came from The Biggest Loser cookbook:
Grilled Flank Steak with Roma Tomatoes
1/4 cup balsamic vinegar
1/4 cup water or low-sodium beef or chicken broth
1 tablespoon chopped garlic
1 tablespoon chopped fresh basil (or 1 tsp. dried basil)
1 tablespoon ground mustard seed
1/2 teaspoon freshly ground black pepper
1 1/4 pounds flank steak, trimmed of all visible fat
8 Roma tomatoes, halved crosswise
Combine the vinegar, water or broth, garlic, basil, thyme, mustard seed, and black pepper in a large zip-top plastic bag. Add the steak and seal the bag. Marinate refrigerated for at least 2 hours (no more than 12), turning the steak occasionally.
Prepare a fire in a charcoal grill or preheat a gas grill or broiler. Lightly coat the grill rack with cooking oil spray. Position the cooking rack 4 to 6 inches from the heat source.
Remove the steak from the marinade; drain and blot to remove excess marinade.
Place the steak and tomatoes on the grill rack or broiler pan. Grill or broil until browned, 4 to 5 minutes on each side for the steak and about 3 minutes on each side for each of the tomatoes. Watch the steak carefully as the balsamic vinegar can cause it to burn if not properly blotted. Check the steak for doneness by cutting into the meat. Let stand for 5 minutes on a cutting board. Cut the meat across the grain into very thin slices.
Nutrient Analysis per serving:
241 calories; 25 g protein; 8 g carbohydrates; 11 g total fat; 5 g saturated fat; less than 1 g monounsaturated fat; 60 mg cholesterol; 2 g fiber; 72 mg sodium.
My Notes: I love this recipe. The meat turned out very tender and full of flavor. I served the steak with the following rice dish:
Wild Rice and Toasted Almonds
1 teaspoon olive oil
1 cup wild rice, rinsed and drained
1/2 cup sliced mushrooms
1/2 cup chopped yellow onion
2 tablespoons chopped almonds (or almond meal)
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme (or 1 tsp. dried)
2 cups fat-free chicken broth or vegetable broth
1/2 cup water
Preheat the oven to 375 degrees. In a large nonstick saute pan, heat the oil over medium heat. Add the rice, mushrooms, onion, almonds, garlic, and thyme. Cook about 5 minutes, stirring constantly, until the mixture is fragrant and the onion is just starting to soften. Do not allow the garlic or nuts to brown. Transfer the mixture to a 2-quart baking dish. Meanwhile, bring the broth and water to a boil and pour over the rice mixture in the baking dish. Cover with foil and bake 1 hour. Serve hot.
Nutrient Analysis per serving:
156 calories; 7 g protein; 25 g carbohydrates; 4 g total fat; less than 1 g saturated fat; less than 1 g polyunsaturated fat; 2 g monounsaturated fat; 0 mg cholesterol; 3 g fiber; 162 mg sodium.
My Notes: This dish is very easy to prepare. I left out the mushrooms and substituted almond meal for chopped almonds. I also used low-sodium, low-fat chicken broth. The rice was delicious and went well with the flank steak.
Grilled Flank Steak with Roma Tomatoes
1/4 cup balsamic vinegar
1/4 cup water or low-sodium beef or chicken broth
1 tablespoon chopped garlic
1 tablespoon chopped fresh basil (or 1 tsp. dried basil)
1 tablespoon ground mustard seed
1/2 teaspoon freshly ground black pepper
1 1/4 pounds flank steak, trimmed of all visible fat
8 Roma tomatoes, halved crosswise
Combine the vinegar, water or broth, garlic, basil, thyme, mustard seed, and black pepper in a large zip-top plastic bag. Add the steak and seal the bag. Marinate refrigerated for at least 2 hours (no more than 12), turning the steak occasionally.
Prepare a fire in a charcoal grill or preheat a gas grill or broiler. Lightly coat the grill rack with cooking oil spray. Position the cooking rack 4 to 6 inches from the heat source.
Remove the steak from the marinade; drain and blot to remove excess marinade.
Place the steak and tomatoes on the grill rack or broiler pan. Grill or broil until browned, 4 to 5 minutes on each side for the steak and about 3 minutes on each side for each of the tomatoes. Watch the steak carefully as the balsamic vinegar can cause it to burn if not properly blotted. Check the steak for doneness by cutting into the meat. Let stand for 5 minutes on a cutting board. Cut the meat across the grain into very thin slices.
Nutrient Analysis per serving:
241 calories; 25 g protein; 8 g carbohydrates; 11 g total fat; 5 g saturated fat; less than 1 g monounsaturated fat; 60 mg cholesterol; 2 g fiber; 72 mg sodium.
My Notes: I love this recipe. The meat turned out very tender and full of flavor. I served the steak with the following rice dish:
Wild Rice and Toasted Almonds
1 teaspoon olive oil
1 cup wild rice, rinsed and drained
1/2 cup sliced mushrooms
1/2 cup chopped yellow onion
2 tablespoons chopped almonds (or almond meal)
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme (or 1 tsp. dried)
2 cups fat-free chicken broth or vegetable broth
1/2 cup water
Preheat the oven to 375 degrees. In a large nonstick saute pan, heat the oil over medium heat. Add the rice, mushrooms, onion, almonds, garlic, and thyme. Cook about 5 minutes, stirring constantly, until the mixture is fragrant and the onion is just starting to soften. Do not allow the garlic or nuts to brown. Transfer the mixture to a 2-quart baking dish. Meanwhile, bring the broth and water to a boil and pour over the rice mixture in the baking dish. Cover with foil and bake 1 hour. Serve hot.
Nutrient Analysis per serving:
156 calories; 7 g protein; 25 g carbohydrates; 4 g total fat; less than 1 g saturated fat; less than 1 g polyunsaturated fat; 2 g monounsaturated fat; 0 mg cholesterol; 3 g fiber; 162 mg sodium.
My Notes: This dish is very easy to prepare. I left out the mushrooms and substituted almond meal for chopped almonds. I also used low-sodium, low-fat chicken broth. The rice was delicious and went well with the flank steak.
Monday, February 26, 2007
Feeding an Army
I liked the first Rachel Ray dish so much that I decided to try another. The recipe says that the prep time is 15 minutes and the cook time is 20 minutes, but somehow I ended up in the kitchen for an hour and a half. It was worth it though.
Spicy Stir-Fried Pork Tenderloin with Sweet Potatoes and Broccoli
1/4 cup vegetable oil
2 1/2 tablespoons soy sauce
6 garlic cloves, finely chopped
1 small onion, finely chopped
1 1/4 teaspoons Chinese five-spice powder
12 to 16 dried Thai bird chiles (or 1/2 tsp. crushed red pepper flakes)
3 medium pork tenderloins (about 2 1/2 lbs. total), sliced crosswise 1/4 inch thick
1 large bunch broccoli (about 1 1/4 lbs.) - cut into florets, stems peeled and sliced 1/4 in. thick
1 1/2 lbs. sweet potatoes, peeled and cut into bite-size pieces
1 cup canned chicken broth
1 cup water
2 tablespoons cornstarch
4 cups, steamed jasmine or brown basmati rice
1. In a large resealable plastic bag, combine the oil, soy sauce, garlic, onion and five-spice powder. Lightly crush the chiles with the side of a large knife and add to the bag. Close the bag; shake to mix. Add the pork to the bag of spices and mix well; squeeze out the air and seal the bag. Chill the pork for at least 2 hours and up to overnight.
2. Fill 2 medium saucepans halfway with water and bring each to a boil. Add the broccoli to one pot and cook for 3 minutes; drain in a colander and rinse with cold water until cool. Cook the sweet potatoes in the other pot, simmering until barely fork-tender, about 5 minutes; drain and let cool.
3. Preheat a large nonstick skillet or a wok over high heat. If using the skillet, add half of the pork and its marinade (if using wok, add all of the meat at once) and stir-fry until the pork is no longer pink (about 4 minutes per batch). Transfer to a bowl and cook the remaining pork.
4. In a bowl, stir together the broth, water and cornstarch until smooth. Add the broth to a large skillet and cook over medium heat, stirring, until thickened and no longer cloudy, about 2 minutes. Add the reserved vegetables to the pan and cook, stirring often, until heated through. Add the pork and any juices to the pan and stir until heated through, about 2 minutes. Season to taste with salt and pepper and serve with steamed rice.
My Notes: I used lite soy sauce to reduce the amount of sodium in the dish, minced garlic from a jar, and cayenne pepper instead of crushed red pepper flakes. I decided to use jasmine rice and it was a perfect match for the spicy pork stir fry. Most "spicy" dishes aren't quite as spicy as we like it so we topped ours off with some scorching chili paste. This dish was very tasty and one that we will have again. I didn't realize until afterwards that I had cooked a meal for 8 people so next time I will definitely cut this recipe at least in half.
Spicy Stir-Fried Pork Tenderloin with Sweet Potatoes and Broccoli
1/4 cup vegetable oil
2 1/2 tablespoons soy sauce
6 garlic cloves, finely chopped
1 small onion, finely chopped
1 1/4 teaspoons Chinese five-spice powder
12 to 16 dried Thai bird chiles (or 1/2 tsp. crushed red pepper flakes)
3 medium pork tenderloins (about 2 1/2 lbs. total), sliced crosswise 1/4 inch thick
1 large bunch broccoli (about 1 1/4 lbs.) - cut into florets, stems peeled and sliced 1/4 in. thick
1 1/2 lbs. sweet potatoes, peeled and cut into bite-size pieces
1 cup canned chicken broth
1 cup water
2 tablespoons cornstarch
4 cups, steamed jasmine or brown basmati rice
1. In a large resealable plastic bag, combine the oil, soy sauce, garlic, onion and five-spice powder. Lightly crush the chiles with the side of a large knife and add to the bag. Close the bag; shake to mix. Add the pork to the bag of spices and mix well; squeeze out the air and seal the bag. Chill the pork for at least 2 hours and up to overnight.
2. Fill 2 medium saucepans halfway with water and bring each to a boil. Add the broccoli to one pot and cook for 3 minutes; drain in a colander and rinse with cold water until cool. Cook the sweet potatoes in the other pot, simmering until barely fork-tender, about 5 minutes; drain and let cool.
3. Preheat a large nonstick skillet or a wok over high heat. If using the skillet, add half of the pork and its marinade (if using wok, add all of the meat at once) and stir-fry until the pork is no longer pink (about 4 minutes per batch). Transfer to a bowl and cook the remaining pork.
4. In a bowl, stir together the broth, water and cornstarch until smooth. Add the broth to a large skillet and cook over medium heat, stirring, until thickened and no longer cloudy, about 2 minutes. Add the reserved vegetables to the pan and cook, stirring often, until heated through. Add the pork and any juices to the pan and stir until heated through, about 2 minutes. Season to taste with salt and pepper and serve with steamed rice.
My Notes: I used lite soy sauce to reduce the amount of sodium in the dish, minced garlic from a jar, and cayenne pepper instead of crushed red pepper flakes. I decided to use jasmine rice and it was a perfect match for the spicy pork stir fry. Most "spicy" dishes aren't quite as spicy as we like it so we topped ours off with some scorching chili paste. This dish was very tasty and one that we will have again. I didn't realize until afterwards that I had cooked a meal for 8 people so next time I will definitely cut this recipe at least in half.
Family Recipe
My husband's mother was a wonderful cook and she always had something tasty waiting on us each time we visited. One of the first meals that I had at her house was chicken and dressing casserole with homestyle green beans and her famous angel biscuits, a truly southern meal (the only thing missing was the sweet tea). It was heavenly! The following recipe is an adaptation of the original.
Chicken and Dressing Casserole (from the kitchen of Rebecca Morgan)
3-4 large, boneless chicken breasts
1 can mushroom soup
1 cup sour cream
1 pkg. Pepperidge Farm herb stuffing mix
1 stick butter
3 cups chicken broth
Brown the chicken in a pan with olive oil and salt & pepper. Cut the chicken into small cubes. Place the cubed chicken in a 9"x 13" pan. Mix mushroom soup and sour cream. Pour over chicken. In separate bowl, put stuffing mix, melted butter and the broth. Mix well. Spoon over top of chicken. Bake at 325 degrees for 45 minutes or until golden brown.
My Notes: In order to be a little more health conscious, I use low sodium mushroom soup, low sodium chicken broth, unsalted butter, and fat free sour cream. It never disappoints.
Wednesday, February 21, 2007
I had to do it
I was a Rachel Ray virgin until tonight. I've watched enough of her show to know that she annoys me, but she always seems to be cooking up something tasty and she's so darn quick and perky in the kitchen. No, I did not buy one of her cook books or magazines, but I did, however, copy a recipe from someone else's magazine. I am now a fan of her food (but her voice still irritates me). Without further ado, I give you...
Smashed Super Skins with Steak-and-Pepper Hash
4 large starchy potatoes, such as Idaho
Salt
3 Tbsp. vegetable oil
2 Tbsp. unsalted butter
2 garlic cloves, chopped
4 scallions, chopped
One 1 lb. sirloin steak, no more than 1/2 in. thick, trimmed and thinly sliced into pieces abotu 3 in. long and 1/4 to 1/2 in. wide.
Freshly ground pepper
2 Tbsp. Worcestershire sauce
2 poblano chile peppers (or red bell peppers, for less spiciness), seeded and thinly sliced
1 medium red onion, thinly sliced
2 to 3 Tbsp. fresh thyme, chopped
1 lime, cut into wedges
1/2 c. sour cream or reduced-fat sour cream
1/4 to 1/2 c. milk, depending on how soft you like your mashers
One 10 oz. package shredded sharp cheddar cheese
1. Cut the unpeeled potatoes into large chunks. Place the potatoes in a pot and cover with cold water. Cover the pot and bring to a boil over high heat. Uncover the pot, add salt to season and continue cooking the potatoes until they are fork-tender, about 12 to 15 minutes.
2. Place a small saucepan over low heat and add about 1 Tbsp. of the oil (eyeball it), the butter, garlic and scallions. Let the mixture melt together and infuse. Cook over low heat for 5 minutes. Turn off the heat and let stand.
3. Heat a large nonstick skillet over high heat. Season the steak with salt and pepper, then add a Tbsp. of oil. The oil will smoke - don't freak out; just add the meat and start searing it. Brown the strips on all sides, then hit the steak with some Worcestershire sauce.
4. Push the meat to one side of the skillet and add another Tbsp. of oil, then the peppers and onion. Season the veggies with salt and pepper and toss them until the edges sear, another 1 to 2 minutes. Stir the meat and veggies together. Add the thyme and cook another 2 to 3 minutes, keeping everything moving around like a stir-fry. Turn off the heat and squeeze the juice from the lime wedges over the steak and veggies. Taste and season.
5. Drain the potatoes, then return them to the hot pot to evaporate some of the liquid. Add the reserved garlic and scallion mixture to the potatoes along with the sour cream and start smashing away with a masher. Add 1/4 cup to 1/2 cup of milk to get the potatoes to the desired consistency, then mash in the cheese. Season with salt and pepper. Pile up the mashed super skins in a bowl and top with steak hash.
My Notes: I used 7 red gourmet potatoes instead of Idaho's and I used red and green bell peppers instead of poblano's. The sweetness of the red bell peppers was a great compliment to the savory potatoes. I was all out of thyme so I left it out and didn't even miss it. I served this dish with a light side salad. The meal turned out great and my husband loved it as much as I did. Success! Thank you, Rachel Ray.
Smashed Super Skins with Steak-and-Pepper Hash
4 large starchy potatoes, such as Idaho
Salt
3 Tbsp. vegetable oil
2 Tbsp. unsalted butter
2 garlic cloves, chopped
4 scallions, chopped
One 1 lb. sirloin steak, no more than 1/2 in. thick, trimmed and thinly sliced into pieces abotu 3 in. long and 1/4 to 1/2 in. wide.
Freshly ground pepper
2 Tbsp. Worcestershire sauce
2 poblano chile peppers (or red bell peppers, for less spiciness), seeded and thinly sliced
1 medium red onion, thinly sliced
2 to 3 Tbsp. fresh thyme, chopped
1 lime, cut into wedges
1/2 c. sour cream or reduced-fat sour cream
1/4 to 1/2 c. milk, depending on how soft you like your mashers
One 10 oz. package shredded sharp cheddar cheese
1. Cut the unpeeled potatoes into large chunks. Place the potatoes in a pot and cover with cold water. Cover the pot and bring to a boil over high heat. Uncover the pot, add salt to season and continue cooking the potatoes until they are fork-tender, about 12 to 15 minutes.
2. Place a small saucepan over low heat and add about 1 Tbsp. of the oil (eyeball it), the butter, garlic and scallions. Let the mixture melt together and infuse. Cook over low heat for 5 minutes. Turn off the heat and let stand.
3. Heat a large nonstick skillet over high heat. Season the steak with salt and pepper, then add a Tbsp. of oil. The oil will smoke - don't freak out; just add the meat and start searing it. Brown the strips on all sides, then hit the steak with some Worcestershire sauce.
4. Push the meat to one side of the skillet and add another Tbsp. of oil, then the peppers and onion. Season the veggies with salt and pepper and toss them until the edges sear, another 1 to 2 minutes. Stir the meat and veggies together. Add the thyme and cook another 2 to 3 minutes, keeping everything moving around like a stir-fry. Turn off the heat and squeeze the juice from the lime wedges over the steak and veggies. Taste and season.
5. Drain the potatoes, then return them to the hot pot to evaporate some of the liquid. Add the reserved garlic and scallion mixture to the potatoes along with the sour cream and start smashing away with a masher. Add 1/4 cup to 1/2 cup of milk to get the potatoes to the desired consistency, then mash in the cheese. Season with salt and pepper. Pile up the mashed super skins in a bowl and top with steak hash.
My Notes: I used 7 red gourmet potatoes instead of Idaho's and I used red and green bell peppers instead of poblano's. The sweetness of the red bell peppers was a great compliment to the savory potatoes. I was all out of thyme so I left it out and didn't even miss it. I served this dish with a light side salad. The meal turned out great and my husband loved it as much as I did. Success! Thank you, Rachel Ray.
Men love it! And so do women.
At my bridal shower, the hostess asked everyone to write down a favorite recipe and then she bound them together for me. One of those recipes was "Pleasant Hill Shaker Village Meatloaf" contributed by my friend, Kathy. I found the broccoli rice cup recipe in a Kraft foods magazine.
Pleasant Hill Shaker Village Meatloaf (as written by Kathy)
1-1/2 lbs. hamburger meat
1/2 c. onions (chopped)
1/2 c. green pepper (chopped)
1/4 c. celery (chopped)
1 small can tomato juice (6-8 oz)
3/4 c. oats
1 egg
1 tsp. salt
1/2 tsp. pepper
Mix hamburger, salt, pepper, green peppers, onion, celery & egg. Mix in oats & add tomato juice. Use fork to mix to avoid packing. Shape into loaf. Place on rack covered in aluminum foil with slits pricked to allow juice to drain into pan underneath. Bake at 375 degrees for 1-1/2 hours. Men love it!
My Notes: I made several changes to this recipe so my comments do not fairly reflect the actual outcome of the original recipe. I used 2 lbs. of beef instead of 1 1/2 lbs. I left out the celery and I substituted bread crumbs instead of oats. I also separated the mixture into two loafs (which cut the cooking time in half) and put them on a vented baking pan instead of wrapping them in tinfoil. The meatloaf was moist, but it was lacking in the flavor department. Next time I will probably add other spices and top the meatloaf with some sort of sauce.
Rice, Broccoli 'n Cheese Cups
1 c. Minute white rice, uncooked
1 c. chicken broth
1-1/2 c. frozen chopped broccoli, thawed and drained
2/3 c. shredded mozzarella cheese
1/4 c. ranch dressing
2 eggs, lightly beaten
Preheat oven to 350 degrees. Prepare rice as directed on package, substituting chicken broth for the water. Place cooked rice in large mixing bowl; cool slightly. Stir in remaining ingredients until well blended.
Spoon mixture evenly into 8 greased muffin cups.
Bake 25 min. or until lightly browned.
My Notes: This is the second time I've tried this recipe. The first time it turned out in perfect little cups, but this time the cups weren't very firm. The taste was incredible, but all the cups ended up together in a bowl. I eyeballed the measurements so I'm guessing I just added too much moisture. I will definitely give this one another go.
Pleasant Hill Shaker Village Meatloaf (as written by Kathy)
1-1/2 lbs. hamburger meat
1/2 c. onions (chopped)
1/2 c. green pepper (chopped)
1/4 c. celery (chopped)
1 small can tomato juice (6-8 oz)
3/4 c. oats
1 egg
1 tsp. salt
1/2 tsp. pepper
Mix hamburger, salt, pepper, green peppers, onion, celery & egg. Mix in oats & add tomato juice. Use fork to mix to avoid packing. Shape into loaf. Place on rack covered in aluminum foil with slits pricked to allow juice to drain into pan underneath. Bake at 375 degrees for 1-1/2 hours. Men love it!
My Notes: I made several changes to this recipe so my comments do not fairly reflect the actual outcome of the original recipe. I used 2 lbs. of beef instead of 1 1/2 lbs. I left out the celery and I substituted bread crumbs instead of oats. I also separated the mixture into two loafs (which cut the cooking time in half) and put them on a vented baking pan instead of wrapping them in tinfoil. The meatloaf was moist, but it was lacking in the flavor department. Next time I will probably add other spices and top the meatloaf with some sort of sauce.
Rice, Broccoli 'n Cheese Cups
1 c. Minute white rice, uncooked
1 c. chicken broth
1-1/2 c. frozen chopped broccoli, thawed and drained
2/3 c. shredded mozzarella cheese
1/4 c. ranch dressing
2 eggs, lightly beaten
Preheat oven to 350 degrees. Prepare rice as directed on package, substituting chicken broth for the water. Place cooked rice in large mixing bowl; cool slightly. Stir in remaining ingredients until well blended.
Spoon mixture evenly into 8 greased muffin cups.
Bake 25 min. or until lightly browned.
My Notes: This is the second time I've tried this recipe. The first time it turned out in perfect little cups, but this time the cups weren't very firm. The taste was incredible, but all the cups ended up together in a bowl. I eyeballed the measurements so I'm guessing I just added too much moisture. I will definitely give this one another go.
What's for dinner?
Cooking is something I love to do so I'm always looking for new and exciting recipes for my husband and I to try. I really enjoy the whole process from making the grocery list to putting the food on the table and I take pride in preparing a delicious meal with a lot of love in every bite. The best part to me is taking my apron off and sitting down to enjoy the meal with someone I love.
I grew up in the south and southern women are not known for being health conscious cooks. They are known, however, for making soulful, savory dishes and I like to think that my cooking falls into that category, not the healthiest thing for you, but definitely tasty. To quote Paula Deen, " You have to understand, southern cooking comes from within. We show our love for someone through the kitchen, through food. We bake a pie or a cake as a welcoming gift or as a show of support in tough times. Southern cooking is comfort food. It's flavorful and filling and it makes you feel good." I decided to start this food blog as a way to share my love for good food. I hope you enjoy!
I grew up in the south and southern women are not known for being health conscious cooks. They are known, however, for making soulful, savory dishes and I like to think that my cooking falls into that category, not the healthiest thing for you, but definitely tasty. To quote Paula Deen, " You have to understand, southern cooking comes from within. We show our love for someone through the kitchen, through food. We bake a pie or a cake as a welcoming gift or as a show of support in tough times. Southern cooking is comfort food. It's flavorful and filling and it makes you feel good." I decided to start this food blog as a way to share my love for good food. I hope you enjoy!
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