I was going to follow Jane's lead with another salad. I really think I could eat salads all through the summer season, but couldn't find a recipe that I thought was different and I would like to try. Curtis wanted Chicken Cordon Bleu this week and I was just going to buy them frozen, but didn't see them when I was shopping. So, I decided that I would try making it myself. ( I also really like pounding out meat with our mallet. I find it therapeutic.) I found many recipes on the internet. The other one I was debating to try, just has you pound meat, adding cheese and ham and roll up. Then sprinkle with crumbs. This recipe has a few more steps but looks promising for a crisp Chicken Cordon Bleu. Enjoy! --Kami
Chicken Cordon Bleu
4 double chicken breasts (about 7-ounces each), skinless and boneless
Kosher salt and freshly ground black pepper
8 thin slices deli ham
16 thin slices Gruyere or Swiss cheese
2 teaspoons fresh thyme leaves
1/4 cup flour
1 cup Panko bread crumbs (Japanese style bread crumbs)
1 teaspoon olive oil
2 eggs
2 teaspoons water
Preheat oven to 350 degrees F. Lay the chicken between 2 pieces of plastic wrap. using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Take care not to pound too hard because the meat may tear or create holes. Lay 2 slices cheese on each breast, followed by 2 slices ham, and 2 more cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal. Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. Carefully transfer the roulades to a baking pan and bake for 20 minutes or until browned and cooked through. Cut into pinwheels before serving.
Monday, June 2, 2008
Monday, May 26, 2008
Fruit Salad with Chicken
Hello everyone,
I believe it is my turn to provide a recipe. I was browsing the internet and found
this one. I like summer time salads and this one looked pretty good. I hope it is!
I am anxious to hear your thoughts about it. I hope it is good.
--Jane
Fruit Salad with Chicken
1 T mayonnaise, reduced calorie (for dressing)
1/3 c yogurt, nonfat strawberry-sweetened with artificial sweetener
(for dressing)
1 T orange juice (for dressing)
2 c chicken or turkey, cooked and cubed
1 banana, small, sliced
1/2 c celery
lettuce leaves
1 c strawberries, halved
2 oranges, peeled and cut into chunks
1 1/2 c grapes, seedless
Mix first three ingredients for dressing. Combine remaining ingredients
(except lettuce) and mix well with dressing. Serve on lettuce leaves.
Wednesday, May 14, 2008
Spaghetti with Bacon and Peas and Bruchetta
I have the recipe for the week of May 18th. It's a little early but I had it ready so here it is.
I found it in a Good Housekeeping cookbook. I have never tried it but there was a picture and it looked good (I buy cookbooks for the pictures!) It's pretty simple. Here it is.
Spaghetti with Bacon and Peas
1 pound thin spaghetti
4 slices bacon
1 med onion, finely chopped
1 pkg (10 oz.) frozen peas
1 container (15 oz) part skim ricotta cheese
1/2 cup Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
Prepare pasta in boiling water. Meanwhile cook bacon in skillet until brown. Transfer to paper towel. Pour off all but 1 TBSP of bacon fat. Add onion and cook until tender and golden.
During last 2 minutes of pasta cooking time, add frozen peas. When pasta is done, remove 1 cup of the cooking water. Drain pasta and peas. Return to pot and toss with ricotta, Parmesan, salt, pepper and reserved water. Add in onion and crumble bacon and toss again. Makes 4 main dish servings.
I am going to make Bruchetta to serve with this recipe. we get baguette bread, slice it up, toast it in the over with mozzarella cheese on top. Then place a spoonful of Bruchetta on top. It is great with pasta.
Here is that recipe:
Bruchetta
5 med tomatoes, chopped
1 small onion, chopped
15 fresh basil leaves, chopped
1 TBSP chopped garlic (I use the kind already chopped in the jar)
5 TBSP olive oil
2 TBSP Balsalmic vinegar
1 tsp salt
dash of black pepper
Enjoy! Shaunae
I found it in a Good Housekeeping cookbook. I have never tried it but there was a picture and it looked good (I buy cookbooks for the pictures!) It's pretty simple. Here it is.
Spaghetti with Bacon and Peas
1 pound thin spaghetti
4 slices bacon
1 med onion, finely chopped
1 pkg (10 oz.) frozen peas
1 container (15 oz) part skim ricotta cheese
1/2 cup Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
Prepare pasta in boiling water. Meanwhile cook bacon in skillet until brown. Transfer to paper towel. Pour off all but 1 TBSP of bacon fat. Add onion and cook until tender and golden.
During last 2 minutes of pasta cooking time, add frozen peas. When pasta is done, remove 1 cup of the cooking water. Drain pasta and peas. Return to pot and toss with ricotta, Parmesan, salt, pepper and reserved water. Add in onion and crumble bacon and toss again. Makes 4 main dish servings.
I am going to make Bruchetta to serve with this recipe. we get baguette bread, slice it up, toast it in the over with mozzarella cheese on top. Then place a spoonful of Bruchetta on top. It is great with pasta.
Here is that recipe:
Bruchetta
5 med tomatoes, chopped
1 small onion, chopped
15 fresh basil leaves, chopped
1 TBSP chopped garlic (I use the kind already chopped in the jar)
5 TBSP olive oil
2 TBSP Balsalmic vinegar
1 tsp salt
dash of black pepper
Enjoy! Shaunae
Monday, May 12, 2008
Inside-Out Pizza
Hi everyone!
My week is here before I was really ready for it. Let me tell you, I have quite a collection of recipes that I have cut out of magazines to try but have never actually been tried yet. So here is one of those. And, I apologize to those of you who don't think they can bake bread. I love baking bread and have never taken the time to try any of these recipes. They are from Family Fun Magazine, which I haven't subscribed to for a couple of years. But, they are still online. It is an article called "Inside-out Pizza." I will give it a try! --Jean
http://familyfun.go.com/recipes/family/feature/famf1202_feat_inpizza/famf1202_feat_inpizza4.html
Pepperoni Bread
Chock-full of pepperoni and cheese, this bread is rolled into a big log, baked, and then sliced into small rounds just right for dipping in marinara sauce.
EASY PIZZA DOUGH:
1 1/4 cups warm water (105° to 115°)
1 package active dry yeast
1 teaspoon sugar
2 teaspoons olive oil or vegetable oil
1 1/2 teaspoons salt
3 to 3 1/4 cups unbleached all-purpose flour
FILLING:
2 to 3 teaspoons dried basil
1/4 pound thinly sliced pepperoni1
1/2 to 2 cups grated mozzarella, or another cheese you like
1. Prepare the dough by measuring the water (which should feel slightly warm to the touch) into a large mixing bowl and then sprinkling the yeast over it. Once the yeast starts to dissolve, have your child add the sugar and oil and whisk the mixture to blend it. Set the bowl aside for 5 minutes.
2. Stir the salt into the yeast mixture. Add 2 cups of the flour and beat it in well with a wooden spoon. About 25 vigorous strokes should do it. Add the rest of the flour 1/4 cup at a time, beating well each time, until the dough is firm and no longer sticky. Then scrape the dough from the bowl onto a flour-coated work surface.
3. Have your child rub flour on her hands and sprinkle some on the dough too. Then she should knead the dough for about 7 minutes, until it's springy and supple. TIP: To knead the dough, fold it over itself and push down with your palms, rolling the dough slightly forward as you do. Younger kids can stand on a step stool to get behind the push.
4. Place the dough in an oiled medium-size mixing bowl (it's fun to use a glass bowl so you can watch the dough as it grows), turning it over once to coat the top and bottom. Cover the bowl with oiled plastic wrap and set it in a warm spot until the dough has doubled in bulk, about 1 hour.
5. Punch down the dough several times with your fist, then turn it out onto a floured surface and knead it for 1 minute. Cover the dough lightly with oiled plastic wrap and let it rest for about 10 minutes. Meanwhile, your child can dust a large baking sheet with fine cornmeal. Explain that this will keep the dough from sticking, so there's no need to oil the pan.
6. With floured hands, start pressing the dough into a large square. Switch to a rolling pin and roll the dough into a 12- by 14-inch rectangle. If the dough springs back when you're rolling it, let it rest for an extra 2 or 3 minutes. Keep your rolling pin floured so the dough doesn't stick to it.
7. Have your child lightly brush the surface of the dough with water, then, with dry hands, sprinkle the basil over the dough. Arrange the pepperoni in long rows over the entire dough, except for a 1-inch border on all sides. Then sprinkle on the cheese. TIP: When choosing a cheese for Pepperoni Bread, you can't go wrong with mozzarella--but provolone or a combination of other cheeses will taste great too.
8. Starting at the long edge closest to you, roll up the dough snugly like a carpet. Tightly pinch together the dough along the seam to seal it, then pinch the ends closed and tuck them under. Transfer the log onto the baking sheet seam down and loosely cover it with oiled plastic wrap. Let the dough rest for 15 minutes in a warm spot while you heat the oven to 400°.
9. Remove the plastic and bake the loaf for about 35 minutes, until it's dark and crusty on all sides. Slide the bread onto a wire rack and let it cool for at least 20 minutes before cutting it into thick slices. Serve warm, with marinara sauce on the side for dipping. Makes 6 to 8 servings.
Cheese Calzones
A stuffed calzone is a fun alternative to pizza. Broccoli and sausage make great fillings for this bread, but you can substitute just about any other veggie or meat you like.
INGREDIENTS
Easy Pizza Dough
3/4 cup Quick Marinara Sauce
1 1/2 cups grated cheese (see Pizza-making Tips for more cheese information)
1 1/2 cups chopped broccoli crowns or 1 1/2 cups sliced precooked sausage
1. Make a batch of Easy Pizza Dough and prepare a large baking sheet.
2. Divide the dough in half. With floured hands, press each half into a large oval, then switch to a rolling pin and roll it out until it measures about 6 by 9 inches.
3. Now your child can spoon sauce across the bottom half of each oval, leaving a 1-inch border uncovered. Then she should sprinkle on the cheese, followed by the broccoli pieces or sausage, dividing the toppings equally between the 2 calzones. TIP: Cut the broccoli into small pieces--the steam in the baking calzone will cook it to just the right tenderness.
4. Use a fingertip to lightly moisten the entire edge of the dough with water, then fold the top over the side that's piled with toppings, matching up the edges. Pinch together the edges, making sure the layers stick. TIP: When sealing the calzones, pinch together the edges and give them a short roll to create a roped edge.
5. Transfer the calzones onto the baking sheet, spacing them well apart, and use a knife to poke 3 or 4 small steam vents in the top of each one. Let the calzones rest for 10 minutes while you heat the oven to 400°.
6. Bake the calzones on the center oven rack for about 30 minutes, until dark and crusty on the top and bottom. Slide the calzones onto a wire rack and let them cool for at least 10 to 15 minutes before slicing. Be careful--the steam inside can be very hot. Serves 4 to 6.
Quick Marinara Sauce
Here's a great-tasting tomato sauce you can use with stuffed breads, pizza, and pasta. (If you like a thicker sauce, stir in 1 to 2 tablespoons of tomato paste when you add the crushed tomatoes.)
INGREDIENTS
2 tablespoons olive oil or vegetable oil
1 cup finely chopped onion
1 clove garlic, minced
1 28-ounce can crushed tomatoes in puree
1/2 teaspoon each dried basil and oregano
1 teaspoon sugar
1/4 teaspoon salt, plus more to taste
Pepper, to taste
Heat the oil in a medium-size saucepan. Stir in the chopped onion and sauté it for about 8 minutes, until translucent. Stir in the garlic and sauté for another 30 seconds.
Stir the remaining ingredients into the pan, then cover the sauce and bring it back to a simmer, stirring occasionally. Cook the sauce for about 10 minutes, stirring often. Add more salt and pepper to taste. Makes about 4 cups.
Pizza-making Tips
• A Tip for Helping Dough Rise: How does yeast make dough rise? Yeast is actually a plantlike organism that feeds on the natural sugars in flour. As it does so, it produces carbon dioxide bubbles, which are trapped by the stretchy proteins in wheat, thereby expanding the dough. Just like plants, yeast needs warmth and moisture to come out of its dormant state--in other words, to activate it. Once you've kneaded yeast dough, you can aid the rising process by placing it in an unheated oven and setting a pan of steaming water on the rack below it.
• Choice Cheeses: Those convenient new pizza-cheese blends you see in the grocery stores these days are one indication that pizza-lovers are finally venturing beyond plain old mozzarella. We say it's about time. Mozzarella is still a great choice for stuffed breads and pizzas, but why limit yourself? Instead of using just one cheese, combine two or more into your own custom blend. Italian cheeses, such as mozzarella or romano, always taste wonderful together. A good rule of thumb is to balance out sharp, dry cheeses with creamy melting cheeses like Monterey Jack or mild cheddar. Even feta makes a great cheese for calzones, and it goes especially well when you're including olives or onions. Dare to be bold!
My week is here before I was really ready for it. Let me tell you, I have quite a collection of recipes that I have cut out of magazines to try but have never actually been tried yet. So here is one of those. And, I apologize to those of you who don't think they can bake bread. I love baking bread and have never taken the time to try any of these recipes. They are from Family Fun Magazine, which I haven't subscribed to for a couple of years. But, they are still online. It is an article called "Inside-out Pizza." I will give it a try! --Jean
http://familyfun.go.com/recipes/family/feature/famf1202_feat_inpizza/famf1202_feat_inpizza4.html
Pepperoni Bread
Chock-full of pepperoni and cheese, this bread is rolled into a big log, baked, and then sliced into small rounds just right for dipping in marinara sauce.
EASY PIZZA DOUGH:
1 1/4 cups warm water (105° to 115°)
1 package active dry yeast
1 teaspoon sugar
2 teaspoons olive oil or vegetable oil
1 1/2 teaspoons salt
3 to 3 1/4 cups unbleached all-purpose flour
FILLING:
2 to 3 teaspoons dried basil
1/4 pound thinly sliced pepperoni1
1/2 to 2 cups grated mozzarella, or another cheese you like
1. Prepare the dough by measuring the water (which should feel slightly warm to the touch) into a large mixing bowl and then sprinkling the yeast over it. Once the yeast starts to dissolve, have your child add the sugar and oil and whisk the mixture to blend it. Set the bowl aside for 5 minutes.
2. Stir the salt into the yeast mixture. Add 2 cups of the flour and beat it in well with a wooden spoon. About 25 vigorous strokes should do it. Add the rest of the flour 1/4 cup at a time, beating well each time, until the dough is firm and no longer sticky. Then scrape the dough from the bowl onto a flour-coated work surface.
3. Have your child rub flour on her hands and sprinkle some on the dough too. Then she should knead the dough for about 7 minutes, until it's springy and supple. TIP: To knead the dough, fold it over itself and push down with your palms, rolling the dough slightly forward as you do. Younger kids can stand on a step stool to get behind the push.
4. Place the dough in an oiled medium-size mixing bowl (it's fun to use a glass bowl so you can watch the dough as it grows), turning it over once to coat the top and bottom. Cover the bowl with oiled plastic wrap and set it in a warm spot until the dough has doubled in bulk, about 1 hour.
5. Punch down the dough several times with your fist, then turn it out onto a floured surface and knead it for 1 minute. Cover the dough lightly with oiled plastic wrap and let it rest for about 10 minutes. Meanwhile, your child can dust a large baking sheet with fine cornmeal. Explain that this will keep the dough from sticking, so there's no need to oil the pan.
6. With floured hands, start pressing the dough into a large square. Switch to a rolling pin and roll the dough into a 12- by 14-inch rectangle. If the dough springs back when you're rolling it, let it rest for an extra 2 or 3 minutes. Keep your rolling pin floured so the dough doesn't stick to it.
7. Have your child lightly brush the surface of the dough with water, then, with dry hands, sprinkle the basil over the dough. Arrange the pepperoni in long rows over the entire dough, except for a 1-inch border on all sides. Then sprinkle on the cheese. TIP: When choosing a cheese for Pepperoni Bread, you can't go wrong with mozzarella--but provolone or a combination of other cheeses will taste great too.
8. Starting at the long edge closest to you, roll up the dough snugly like a carpet. Tightly pinch together the dough along the seam to seal it, then pinch the ends closed and tuck them under. Transfer the log onto the baking sheet seam down and loosely cover it with oiled plastic wrap. Let the dough rest for 15 minutes in a warm spot while you heat the oven to 400°.
9. Remove the plastic and bake the loaf for about 35 minutes, until it's dark and crusty on all sides. Slide the bread onto a wire rack and let it cool for at least 20 minutes before cutting it into thick slices. Serve warm, with marinara sauce on the side for dipping. Makes 6 to 8 servings.
Cheese Calzones
A stuffed calzone is a fun alternative to pizza. Broccoli and sausage make great fillings for this bread, but you can substitute just about any other veggie or meat you like.
INGREDIENTS
Easy Pizza Dough
3/4 cup Quick Marinara Sauce
1 1/2 cups grated cheese (see Pizza-making Tips for more cheese information)
1 1/2 cups chopped broccoli crowns or 1 1/2 cups sliced precooked sausage
1. Make a batch of Easy Pizza Dough and prepare a large baking sheet.
2. Divide the dough in half. With floured hands, press each half into a large oval, then switch to a rolling pin and roll it out until it measures about 6 by 9 inches.
3. Now your child can spoon sauce across the bottom half of each oval, leaving a 1-inch border uncovered. Then she should sprinkle on the cheese, followed by the broccoli pieces or sausage, dividing the toppings equally between the 2 calzones. TIP: Cut the broccoli into small pieces--the steam in the baking calzone will cook it to just the right tenderness.
4. Use a fingertip to lightly moisten the entire edge of the dough with water, then fold the top over the side that's piled with toppings, matching up the edges. Pinch together the edges, making sure the layers stick. TIP: When sealing the calzones, pinch together the edges and give them a short roll to create a roped edge.
5. Transfer the calzones onto the baking sheet, spacing them well apart, and use a knife to poke 3 or 4 small steam vents in the top of each one. Let the calzones rest for 10 minutes while you heat the oven to 400°.
6. Bake the calzones on the center oven rack for about 30 minutes, until dark and crusty on the top and bottom. Slide the calzones onto a wire rack and let them cool for at least 10 to 15 minutes before slicing. Be careful--the steam inside can be very hot. Serves 4 to 6.
Quick Marinara Sauce
Here's a great-tasting tomato sauce you can use with stuffed breads, pizza, and pasta. (If you like a thicker sauce, stir in 1 to 2 tablespoons of tomato paste when you add the crushed tomatoes.)
INGREDIENTS
2 tablespoons olive oil or vegetable oil
1 cup finely chopped onion
1 clove garlic, minced
1 28-ounce can crushed tomatoes in puree
1/2 teaspoon each dried basil and oregano
1 teaspoon sugar
1/4 teaspoon salt, plus more to taste
Pepper, to taste
Heat the oil in a medium-size saucepan. Stir in the chopped onion and sauté it for about 8 minutes, until translucent. Stir in the garlic and sauté for another 30 seconds.
Stir the remaining ingredients into the pan, then cover the sauce and bring it back to a simmer, stirring occasionally. Cook the sauce for about 10 minutes, stirring often. Add more salt and pepper to taste. Makes about 4 cups.
Pizza-making Tips
• A Tip for Helping Dough Rise: How does yeast make dough rise? Yeast is actually a plantlike organism that feeds on the natural sugars in flour. As it does so, it produces carbon dioxide bubbles, which are trapped by the stretchy proteins in wheat, thereby expanding the dough. Just like plants, yeast needs warmth and moisture to come out of its dormant state--in other words, to activate it. Once you've kneaded yeast dough, you can aid the rising process by placing it in an unheated oven and setting a pan of steaming water on the rack below it.
• Choice Cheeses: Those convenient new pizza-cheese blends you see in the grocery stores these days are one indication that pizza-lovers are finally venturing beyond plain old mozzarella. We say it's about time. Mozzarella is still a great choice for stuffed breads and pizzas, but why limit yourself? Instead of using just one cheese, combine two or more into your own custom blend. Italian cheeses, such as mozzarella or romano, always taste wonderful together. A good rule of thumb is to balance out sharp, dry cheeses with creamy melting cheeses like Monterey Jack or mild cheddar. Even feta makes a great cheese for calzones, and it goes especially well when you're including olives or onions. Dare to be bold!
Sunday, May 4, 2008
New Shepherd's Pie
Okay, so I've been debating and debating as to what recipe to share. I think I'll share my mom's Shepard's pie recipe. This is a little different then a lot of the ones I've seen.
1 lb hamburger
a little ketchup, mustard, 2 pieces of bread (make bread crumbs), 1 egg
You combine these ingredients (ketchup and mustard to taste) like you would a meat loaf. Press it into a glass pie dish or pie tin of some sort. Bake at 350 unitl it's cooked thoroughly (about 30 min.)
Meanwhile....
4-6 potatoes (depending on how many you want.- you could also use potato pearls or flakes to make it faster) boil and mash like you normally would When the "meatloaf" is done pile
these potatoes on high. My mom quite often will have 3-5 inches of mashed potatoes on top. You can stick this back in the oven while you make a cheese sauce, or you can make the cheese sauce while the potatoes are boiling and meat is cooking.
Cheese sauce (basic rou - hmmm, I don't know how to spell that)
3 Tblsp butter
2 - 3 heaping Tblsp flour
milk
1- 1 1/2 cups sharp cheddar cheese (mild can be used, but it tastes better with sharp)
salt to taste.
let butter melt in a sauce pan, add flour and salt to taste (you might need more than you think, this is a very mild recipe and if you love flavor add the salt now) Mix until it is a paste. *Slowly add milk*, *stirring* *continuously*. At first it looks like the paste is just getting thicker from the milk. Soon it will thin out a bit. The amount of milk you need is approx 3 cups plus or minus a bit. It will continue to get thicker. If it isn't getting thicker, be patient, let it come to a small boil and it will get thicker. Add the cheese and this will help it get thicker also.
This is a yummy cheese sauce that you can use for anything. Growing up , my mom would serve us broccoli with this cheese sauce on top. You could also use it for mac and cheese. We usually serve the shephard's pie on the plates and then put the cheese sauce on top. Mac doesn't like so many potatoes, so you could add more meat and fewer potatoes. My mom doesn't put any veggies in it, but always serves a green salad or some sort of veggie. If you wanted to try the cheese sause with the broccoli, this might be the opportunity to do it. This really is a quick meal. While the meat is cooking you can do all of the other stuff and time it pretty good. I hope you enjoy!! Have a good week! --Susan
1 lb hamburger
a little ketchup, mustard, 2 pieces of bread (make bread crumbs), 1 egg
You combine these ingredients (ketchup and mustard to taste) like you would a meat loaf. Press it into a glass pie dish or pie tin of some sort. Bake at 350 unitl it's cooked thoroughly (about 30 min.)
Meanwhile....
4-6 potatoes (depending on how many you want.- you could also use potato pearls or flakes to make it faster) boil and mash like you normally would When the "meatloaf" is done pile
these potatoes on high. My mom quite often will have 3-5 inches of mashed potatoes on top. You can stick this back in the oven while you make a cheese sauce, or you can make the cheese sauce while the potatoes are boiling and meat is cooking.
Cheese sauce (basic rou - hmmm, I don't know how to spell that)
3 Tblsp butter
2 - 3 heaping Tblsp flour
milk
1- 1 1/2 cups sharp cheddar cheese (mild can be used, but it tastes better with sharp)
salt to taste.
let butter melt in a sauce pan, add flour and salt to taste (you might need more than you think, this is a very mild recipe and if you love flavor add the salt now) Mix until it is a paste. *Slowly add milk*, *stirring* *continuously*. At first it looks like the paste is just getting thicker from the milk. Soon it will thin out a bit. The amount of milk you need is approx 3 cups plus or minus a bit. It will continue to get thicker. If it isn't getting thicker, be patient, let it come to a small boil and it will get thicker. Add the cheese and this will help it get thicker also.
This is a yummy cheese sauce that you can use for anything. Growing up , my mom would serve us broccoli with this cheese sauce on top. You could also use it for mac and cheese. We usually serve the shephard's pie on the plates and then put the cheese sauce on top. Mac doesn't like so many potatoes, so you could add more meat and fewer potatoes. My mom doesn't put any veggies in it, but always serves a green salad or some sort of veggie. If you wanted to try the cheese sause with the broccoli, this might be the opportunity to do it. This really is a quick meal. While the meat is cooking you can do all of the other stuff and time it pretty good. I hope you enjoy!! Have a good week! --Susan
Sunday, April 27, 2008
Pork and Pineapple Kebabs
Hey Ladies!
I haven't been so good at trying the recipes, but I am sure getting a great collection to try someday! I am sticking with the pork and thought this would be a fun summer recipe! This recipe is only for two kebabs, so I am sure most of you will have to adjust for your family size. Hope you enjoy! --Charity
Pork and Pineapple Kebabs
1 (3/4-pound) pork tenderloin
1 1/2 Tbsp. brown sugar
1 1/2 Tbsp. soy-sauce
1 Tbsp. orange juice
1 Tbsp. grated fresh onion
2 tsp. lemon juice
1/8 tsp. slat
Dash of black pepper
1 bay leaf
10 (1-inch) cubes fresh pineapple (1 8-ounce can pineapple chunks may be substituted)
10 (1-inch) pieces red bell pepper
Cooking spray
1. Trim fat from pork. Cut pork into 10 (1-inch) cubes. Combine brown sugar and next 7 ingredients in a large zip-top plastic bag; add pork. Seal bag, and marinate in refrigerator 1 hour, turning bag occasionally.
2. Remove pork from bag, resering marinade. Discard bay leaf. Thread 5 pork cubes, 5 pineapple cubes, and 5 bell pepper pieces alternately onto each of 2 (12-inch) skewers.
3. Prepare grill.
4. Place kebabs on grill rack coated with cooking spray, and grill 14 minutes or until done, turning and basting frequently with reserved marinade.
I haven't been so good at trying the recipes, but I am sure getting a great collection to try someday! I am sticking with the pork and thought this would be a fun summer recipe! This recipe is only for two kebabs, so I am sure most of you will have to adjust for your family size. Hope you enjoy! --Charity
Pork and Pineapple Kebabs
1 (3/4-pound) pork tenderloin
1 1/2 Tbsp. brown sugar
1 1/2 Tbsp. soy-sauce
1 Tbsp. orange juice
1 Tbsp. grated fresh onion
2 tsp. lemon juice
1/8 tsp. slat
Dash of black pepper
1 bay leaf
10 (1-inch) cubes fresh pineapple (1 8-ounce can pineapple chunks may be substituted)
10 (1-inch) pieces red bell pepper
Cooking spray
1. Trim fat from pork. Cut pork into 10 (1-inch) cubes. Combine brown sugar and next 7 ingredients in a large zip-top plastic bag; add pork. Seal bag, and marinate in refrigerator 1 hour, turning bag occasionally.
2. Remove pork from bag, resering marinade. Discard bay leaf. Thread 5 pork cubes, 5 pineapple cubes, and 5 bell pepper pieces alternately onto each of 2 (12-inch) skewers.
3. Prepare grill.
4. Place kebabs on grill rack coated with cooking spray, and grill 14 minutes or until done, turning and basting frequently with reserved marinade.
Monday, April 21, 2008
German Fare- Wiener Schnitzel & Spaetzle
And now for something completely different.. Since we've had a lot of chicken recipes, I thought I would throw a pork one out there. This about the only pork thing I eat (not a fan of the other white meat). This is a recipe that my Dad got from his mission to Germany. It's super easy and fast - but a little messy. It is German food, so if you're looking for something healthy... stop here. --Abi
Wiener Schnitzel
8 thin cut boneless pork chops
3/4 C. Flour
1 tsp. Salt
2 Eggs
2 Tbls. Water
2 C. Bread Crumbs
Pound chops to about 1/4 in. thickness.
In 3 separate dishes combine the following:
1. Flour mixed with salt
2. Eggs beaten with water
3. Bread crumbs
Dip each chop first in flour, then eggs, then bread crumbs, make sure to cover chops completely with each. Pan fry chops in a few tbls. oil until browned on each side.
Best if served with spaetzle (recipe follows) and mushroom gravy (you can buy this in dry mix - by the gravy mixes).
Spaetzle (pronounced Spets- ul - a)
5 Eggs
1 tsp. Salt
Flour
Bring 2 quarts of water to boil.
Beat eggs with salt.
Add enough flour to make a very thick goopy mixture.
Force mixture through holes of a colander (or use a spaetzle press) into the boiling water.
When noodles rise to the top(about 2-3 seconds, really!), remove from water with slotted spoon.
Serve with the mushroom gravy.
Wiener Schnitzel
8 thin cut boneless pork chops
3/4 C. Flour
1 tsp. Salt
2 Eggs
2 Tbls. Water
2 C. Bread Crumbs
Pound chops to about 1/4 in. thickness.
In 3 separate dishes combine the following:
1. Flour mixed with salt
2. Eggs beaten with water
3. Bread crumbs
Dip each chop first in flour, then eggs, then bread crumbs, make sure to cover chops completely with each. Pan fry chops in a few tbls. oil until browned on each side.
Best if served with spaetzle (recipe follows) and mushroom gravy (you can buy this in dry mix - by the gravy mixes).
Spaetzle (pronounced Spets- ul - a)
5 Eggs
1 tsp. Salt
Flour
Bring 2 quarts of water to boil.
Beat eggs with salt.
Add enough flour to make a very thick goopy mixture.
Force mixture through holes of a colander (or use a spaetzle press) into the boiling water.
When noodles rise to the top(about 2-3 seconds, really!), remove from water with slotted spoon.
Serve with the mushroom gravy.
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