sausage and pepper grinder January 6, 2007

you need good bread to make this. if you’re not as lucky as we are, who can get real south philly rolls in our grocery store, get some good crusty-outside-chewy-inside hoagie rolls. 

Sausage and Pepper Grinder
(serves 2)
3 tbsp olive oil
4 Italian Sausages (hot or sweet, whichever you prefer!)
1 large or 2 small red peppers, thinly sliced
1 yellow onion, thinly sliced
salt, pepper
2 hoagie rolls, halved and toasted
Provolone cheese
4 tbsp Dijon mustard

Heat 1 tbsp of oil in skillet over medium heat. Add sausages and cook, turning, until browned on all sides, about 10 minutes. Add peppers and onions. Cover and cook (stirring frequently) until softened and golden, 10 to 12 minutes. Season with salt and pepper. Meanwhile, slice hoagie rolls almost all the way through lengthwise. Toast, sliced side down in the oven for about 5 minutes. Then, flip rolls over and put cheese (as much as you like) on each roll. Keep in oven another 5 minutes or so, to melt the cheese. Slice sausages thickly and place on each roll. Top with the pepper-onion mixture. Serve with mustard on the side.

recipe origin: adapted from a family recipe, copied from our local italian deli

peach raspberry bake January 5, 2007

a taste of summer in the winter! use whatever fruit you have. peaches and raspberries were just what i had in the freezer.

Peach Raspberry Bake
Unsalted butter, at room temperature, for baking dish
1 pkg frozen, sliced peaches
1 c frozen raspberries
slightly less than 1/4 cup all-purpose flour
1/2 cup sugar
1/2 pie crust (Pilsbury) or Pâte Brisée

Preheat oven to 400°. Butter or spray a 2-quart baking dish; set aside. In a large bowl, toss the fruit with the flour and sugar. Place in prepared baking dish.
On a lightly floured work surface, roll out prepared crust or pâte brisée into a 12-inch round. Cut into four 3-inch strips; then cut strips crosswise into 3- or 4-inch pieces. Place over fruit mixture in a patchlike pattern.
Lightly brush the dough with water, and sprinkle with sugar. Bake until crust is golden brown and the juices are bubbling, 50 to 60 minutes. Transfer to a wire rack, and let cool before serving.

make this in any size dish – individual sized is fun. Top with vanilla ice cream (yum) or freshly whipped cream (YUM!)

recipe origin: adapted from a recipe in Martha Stewart Living

roasted pork loin January 4, 2007

i need to make a meal for another family tonight, and i think this will be it! with applesauce, maybe some green beans or a salad……. yum

Roasted Pork Loin with vegetables
2-lb boneless pork loin
2 tbsp dijon mustard
¼ c breadcrumbs
2 ½ pounds red new potatoes, halved
1 pound white button mushrooms, stems trimmed, washed and dried well
1 pint grape tomatoes
Preheat oven to 450. Run pork with salt and pepper and Dijon mustard. Coat top and sides of roast with breadcrumbs, leaving ends uncovered. Place pork in baking dish, and cook until no longer pink inside, about 1 hour*.
Meanwhile, in another rimmed baking sheet, toss potatoes and mushrooms with a bit of olive oil, salt and pepper. Season with salt and pepper. Place them in the oven (on a shelf below the pork) about 30 minutes into baking. About 15-20 minutes later, add tomatoes to the vegetables, tossing to combine. Cook until potatoes are tender, about 10-15 minutes more.

*made this tonight and it totally took more than an hour. stupid pork loin. i can never time them right. it took more like two hours to cook and it was less than 3 pounds. just a warning, if you try this one.

cornmeal-crusted tilapia with salsa January 3, 2007

i’ve never made this, but i’m trying it tonight. i was going to make this, but someone drank all the oj this morning!  besides, i’m always up for an excuse to put salsa on anything and everything.

Cornmeal-Crusted Tilapia with Salsa

4 Tilapia filets
1/3 c yellow cornmeal
2 tsp paprika
3 tbsp olive oil, salt
½ c Salsa
In a shallow plate or bowl, combine cornmeal and paprika; season with salt and pepper. Dredge each piece in cornmeal mixture, patting on to coat completely.
In a large nonstick skillet, heat 1 tbsp oil over med-high. Cook without crowding until golden brown and firm, about 2 min per side for thin pieces and 4 min for thick ones. Transfer to a plate. Serve with salsa.

made it! it was super yummy, although i will just bake it next time. the pan-frying wasn’t worth the extra oil.

recipe origin: Everyday Food Magazine

buttermilk baked chicken January 2, 2007

i made this up tonight while finding a use for chicken and trying to use up the buttermilk in my fridge. it tasted fantastic – chicken was super juicy on the inside and crispy on the outside. the kids loved it.

Buttermilk Baked Chicken
1 cup buttermilk
3 tbsp olive oil
4 cloves garlic, minced
salt and pepper
1 pound boneless, skinless chicken
2 cups breadcrumbs
1/3 c grated Parmesan cheese

Mix the buttermilk, olive oil, garlic, salt and pepper in a non-reactive bowl. Marinate the chicken for at least one hour.  Mix breadcrumbs and cheese on a plate. Remove chicken from marinade, letting excess marinade drip off. Dredge each piece in the crumbs and transfer to baking sheet. Bake at 350-400 until chicken is cooked through.  (I sliced the chicken in half lengthwise to make 4 thin, long breasts and it cooked in about 25 minutes.)

chicken enchiladas January 1, 2007

a family favorite. and great to bring to a pot-luck or as a meal for a friend!

Enchiladas

Shredded chicken (1 ½ pounds)
1/3 c chopped sweet onion
2 tsp minced garlic
1 tbsp lime juice
3 tbsp coarsely chopped fresh cilantro
1 can Enchilada sauce
1 cup heavy cream
12 Flour tortillas
Salsa
Mexican cheese
Serve with black beans, rice
Heat oven to 350. Prepare filling: sauté garlic and onions in olive oil until soft. Add cilantro, chicken and lime juice, stir together. Remove from heat. Line a 13×9 pan with foil and spray with Pam.  Spread about 3 to 4 tablespoons of filling down center of tortilla, add a bit of cheese and salsa; roll up tightly. Place in pan, seam side down. Repeat with remaining tortillas, arranging in one layer. Pour enchilada sauce over tortillas. Drizzle about ½ c of heavy cream over tortillas, then sprinkle cheese over the top.
Cover with foil and bake 20 to 25 minutes. Remove with foil and let the cheese brown a tad.

pomegranate champagne punch December 28, 2006

we had a christmas eve party and i made this punch. and then i made more. and then i made more… and more…..

Pomegranate Champagne Punch

1 1/2 c pomegranate juice (good pomegranate juice. this, not this.)
1 cup pear nectar
1/4 c orange-flavored liqueur, such as Grand Marnier or Triple Sec
1 bottle Champagne
Combine the pomegranate juice, pear nectar and liqueur in a large pitcher. Slowly add champagne and serve over ice.

i just used triple sec and fairly cheap champagne, since it was just getting all mixed up. this makes a fairly small amount, so if you’re having a big party, you’ll want to at least double it! i think i made 4 batches at a party with 17 adults. who weren’t all drinking. and there was wine as well. so there you go – its that good.

recipe origin: Everyday Food Magazine

got it!! December 18, 2006

after an early christmas celebration, i walked away with the new barefoot contessa cookbook. i am so excited.

 new recipies to be posted soon. i currently have the stomach bug, so unless it involves saltines or ginger ale, i’m really not interested.

orange-soy marinade December 3, 2006

this is a fanstatic marinade for fish. only marinate for about 30 minutes, though! fish tastes best grilled in my opinion…

Orange Soy Marinade

½ c orange juice
½ c soy sauce
¼ c ketchup
¼ c chopped fresh parsley
2 cloves minced garlic
2 tbsp lemon juice

recipe origin: my mom

chicken with cashews October 16, 2006

this is so much better than just a stir-fry. i think its the cooking off the rice vinegar step that gives it such great flavor.

Chicken with Cashews
serves 4

1 1/2 pounds boneless, skinless chicken breast or thighs, cut in 1-inch cubes
1 tablespoon cornstarch
salt & pepper
canola oil
6 garlic cloves, minced
8 scallions, cut in 1-inch pieces, white and green parts kept separate
1 green pepper, seeded and cut in 1-inch cubes
2 tablespoons rice vinegar
4 tablespoons hoisin* sauce (or 3 heaping tablespoons)
1 cup raw cashews, toasted**
brown rice, for serving

1. Toss chicken with cornstarch, then season with salt and pepper, to taste.
2.  In a large, nonstick skillet or wok, brown half the chicken in a glug of oil, about 5 minutes, stirring often. Set aside.
3. Brown the second batch of chicken in another glug of oil, along with the garlic, white parts of scallions and green pepper, stirring often. Once chicken is browned and peppers are getting a bit soft, add the first batch of chicken to the pan. Add vinegar and cook until evaporated, about 2-3 minutes.
4. Add hoisin sauce and 1/4 cup water. Cook, stirring often, until sauce is hot and chicken is cooked through, about 2-3 minutes. Remove from heat and stir in green scallion parts and cashews. Serve over rice.

* I’ve also used a Black Bean Garlic Sauce and that tasted yummy as well.
** Toast cashews on a baking sheet in a 350-degree oven for about 10 minutes, stirring once or twice to keep an eye on them.

recipe origin: Everyday Food Magazine