Wednesday, July 11, 2012
Salmon with Herbed Garlic Butter
2 salmon fillets, weighing about 6 to 8 ounces each
½ stick butter
3 cloves garlic, minced
1 teaspoon Lawry’s original seasoning salt
½ teaspoon freshly ground pepper
1 teaspoon Mrs. Dash original blend seasoning
Juice of one lemon
In a small bowl melt butter. Add garlic and microwave for 30 seconds to 1 minute. Add remaining ingredients including lemon juice.
Place salmon on a pan and drizzle butter sauce over salmon. If you have extra sauce you will want it to dip the salmon in after- this sauce is delicious!
Put salmon in oven on 400 for 15-20 minutes depending on the thickness of the salmon.
Adapted from: http://savoringtimeinthekitchen.blogspot.com/2010/11/crispy-grilled-salmon-with-herbed.html
Baked Parmesan Garlic Chicken
1/2 cup grated Parmesan cheese- I have always used the kind you grate yourself.
1 package Good Seasons Italian Dressing mix
1/2 teaspoon garlic powder
3 boneless skinless chicken breast cut in half
Directions:
1. Preheat oven to 400 degrees F.
2. Mix cheese, dressing mix and garlic powder.
3. Moisten chicken breasts with water; coat with cheese mixture. Place in shallow baking dish.
4. Bake 20 to 25 min. or until chicken is no longer pink in the center.
from: http://www.momswhothink.com
Friday, May 25, 2012
Blueberry Muffins
Blueberry Muffins
1/2 cup plus 2 tablespoons sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1/4 cup milk
1/4 cup vegetable oil
1 egg, lightly beaten
1 teaspoon grated orange peel
1 teaspoon vanilla
1 cup blueberries
1/2 teaspoon ground cinnamon
Makes 12 muffins
2. Mix flour, 1/2 cup sugar, baking powder, baking soda and salt in large bowl. Mix sour cream, milk, oil, egg, orange peel and vanilla in medium bowl. Add to flour mixture; stir just until dry ingredients are moistened. (Batter will be thick and slightly lumpy.) Gently stir in blueberries.
3. Spoon batter into prepared muffin cups, filling each cup 2/3 full. Mix 2 tablespoons sugar and cinnamon. Sprinkle over muffins.
4. Bake 15 to 20 minutes or until toothpick inserted in center of muffins comes out clean. Serve warm with Honey Butter, if desired.
Raspberry Muffins: Prepare batter as directed. Use 1 cup raspberries in place of the blueberries.
Monday, March 5, 2012
Garlic Fries
8 garlic cloves, minced
6 tbsp extra virgin olive oil
3 russet potatoes (about 8oz each), each cut into 12 wedges
3 tbsp cornstarch/cornflour
1 1/2 tsp coarse sea salt
1 1/2 tsp freshly ground black pepper
½ tsp garlic powder
1/4 tsp cayenne pepper
1.Preheat oven to 225°C/440° F.
2.Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
3.Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking sheet, coating it well.
4.Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.
5.Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
6.Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.
from: http://purplefoodie.com/garlicky-baked-fries/
6 tbsp extra virgin olive oil
3 russet potatoes (about 8oz each), each cut into 12 wedges
3 tbsp cornstarch/cornflour
1 1/2 tsp coarse sea salt
1 1/2 tsp freshly ground black pepper
½ tsp garlic powder
1/4 tsp cayenne pepper
1.Preheat oven to 225°C/440° F.
2.Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
3.Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking sheet, coating it well.
4.Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.
5.Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
6.Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.
from: http://purplefoodie.com/garlicky-baked-fries/
Balsamic and Onion Pot Roast in the Crockpot
3-4 pound boneless chuck roast or any kind of roast will work
1-2 T steak rub
black pepper to taste
1-2 T olive oil (depends on your pan)
1/4 cup water to deglaze pan
2-3 large onions, peeled and thickly sliced
1 cup beef stock, reduced to 1/2 cup (can use a can of beef broth, but be sure to reduce it)
1/2 cup balsamic vinegar
1/2 cup tomato sauce
Trim as much fat as you can from roast, and cut if necessary to fit into Crockpot. Rub meat well with steak seasoning and black pepper. Heat heavy pan with small amount of olive oil and brown roast well on both sides. This will take a few minutes; don't rush the browning step.
While roast browns put 1 cup beef stock in saucepan, bring to a boil and cook until reduced to 1/2 cup, then let cool slightly and mix in balsamic vinegar and tomato sauce. Peel onions and cut into thick slices. Deglaze pan with 1/4 cup water and add to sauce mixture.
(You can stop at this point and refrigerate browned roast, cut onions and mixed sauce ingredients and then put them in the Crockpot when you go to work in the morning. Don't refrigerate them in the crockery liner. Having the meat start out cold will add several hours to the cooking time, which will be good if you're cooking it all day while you're away.)
Place onions in bottom of Crockpot. Put meat on top of onions and pour beef stock mixture over. Set Crockpot to low and cook 6-8 hours, until beef is tender. The meat might be partly submerged in liquid after this much time. (If I am home, I might turn the meat once or twice.
Remove meat from crockpot and cover with foil to keep warm. Drain liquid from Crockpot and remove as much of the fat as you can with fat separator or skimmer. Cook down liquid by about 1/3, and serve sauce with meat and onions. - I added a tiny bit of sugar and cornstarch/water mixture to thicken it up.
Recipe from KalynsKitchen.com.
1-2 T steak rub
black pepper to taste
1-2 T olive oil (depends on your pan)
1/4 cup water to deglaze pan
2-3 large onions, peeled and thickly sliced
1 cup beef stock, reduced to 1/2 cup (can use a can of beef broth, but be sure to reduce it)
1/2 cup balsamic vinegar
1/2 cup tomato sauce
Trim as much fat as you can from roast, and cut if necessary to fit into Crockpot. Rub meat well with steak seasoning and black pepper. Heat heavy pan with small amount of olive oil and brown roast well on both sides. This will take a few minutes; don't rush the browning step.
While roast browns put 1 cup beef stock in saucepan, bring to a boil and cook until reduced to 1/2 cup, then let cool slightly and mix in balsamic vinegar and tomato sauce. Peel onions and cut into thick slices. Deglaze pan with 1/4 cup water and add to sauce mixture.
(You can stop at this point and refrigerate browned roast, cut onions and mixed sauce ingredients and then put them in the Crockpot when you go to work in the morning. Don't refrigerate them in the crockery liner. Having the meat start out cold will add several hours to the cooking time, which will be good if you're cooking it all day while you're away.)
Place onions in bottom of Crockpot. Put meat on top of onions and pour beef stock mixture over. Set Crockpot to low and cook 6-8 hours, until beef is tender. The meat might be partly submerged in liquid after this much time. (If I am home, I might turn the meat once or twice.
Remove meat from crockpot and cover with foil to keep warm. Drain liquid from Crockpot and remove as much of the fat as you can with fat separator or skimmer. Cook down liquid by about 1/3, and serve sauce with meat and onions. - I added a tiny bit of sugar and cornstarch/water mixture to thicken it up.
Recipe from KalynsKitchen.com.
Monday, February 13, 2012
Creamy Potato Soup
6 slices bacon, diced
1 onion, chopped
1 tablespoon all-purpose flour
1 tablespoon butter
6 cups chicken broth
6 potatoes, thinly sliced
1/2 cup instant mashed potato flakes
1 tsp garlic
1 can corn
1 cup half-and-half or heavy whipping cream
Saute bacon and onions in a medium saute pan, until browned. Set aside.
Over low heat, in a medium sauce pan, cook flour and butter until pasty. Slowly add chicken broth and bring to a boil. Stir in bacon and onion mixture, potatoes, garlic, corn and instant potatoes. Simmer for 30 minutes and then blend in half and half (optional). Serve.
1 onion, chopped
1 tablespoon all-purpose flour
1 tablespoon butter
6 cups chicken broth
6 potatoes, thinly sliced
1/2 cup instant mashed potato flakes
1 tsp garlic
1 can corn
1 cup half-and-half or heavy whipping cream
Saute bacon and onions in a medium saute pan, until browned. Set aside.
Over low heat, in a medium sauce pan, cook flour and butter until pasty. Slowly add chicken broth and bring to a boil. Stir in bacon and onion mixture, potatoes, garlic, corn and instant potatoes. Simmer for 30 minutes and then blend in half and half (optional). Serve.
Tuesday, January 24, 2012
Artisan loaf bread
The Master Recipe: Boule
(Artisan Free-Form Loaf)
Makes 4 1-pound loaves
3 cups lukewarm water
1 1⁄2 tbsp granulated yeast (1 1⁄2 packets)
1 1⁄2 tbsp coarse kosher or sea salt
6 1⁄2 cups unsifted, unbleached, all-purpose white flour
Mixing and Storing the Dough
1. Heat the water to just a little warmer than body temperature (about 100 degrees Fahrenheit).
2. Add yeast and salt to the water in a 5-quart bowl or, preferably, in a resealable, lidded container (not airtight — use container with gasket or lift a corner). Don’t worry about getting it all to dissolve.
3. Mix in the flour by gently scooping it up, then leveling the top of the measuring cup with a knife; don’t pat down. Mix with a wooden spoon, a high-capacity food processor with dough attachment, or a heavy-duty stand mixer with dough hook, until uniformly moist. If hand-mixing becomes too difficult, use very wet hands to press it together. Don’t knead! This step is done in a matter of minutes, and yields a wet dough loose enough to conform to the container.
4. Cover loosely. Do not use screw-topped jars, which could explode from trapped gases. Allow the mixture to rise at room temperature until it begins to collapse (or at least flatten on top), approximately two hours, depending on temperature. Longer rising times, up to about five hours, will not harm the result. You can use a portion of the dough any time after this period. Refrigerated wet dough is less sticky and easier to work with than room-temperature dough. We recommend refrigerating the dough at least three hours before shaping a loaf. And relax! You don’t need to monitor doubling or tripling of volume as in traditional recipes.
5. Sprinkle the surface of the dough with flour, then cut off a 1-pound (grapefruit-sized) piece with a serrated knife. Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on four “sides,” rotating the ball a quarter-turn as you go, until the bottom is a collection of four bunched ends. Most of the dusting flour will fall off; it doesn’t need to be incorporated. The bottom of the loaf will flatten out during resting and baking.
6. Place the ball on a pan. Let it rest uncovered for about 40 minutes. Depending on the dough’s age, you may see little rise during this period; more rising will occur during baking.
7. Twenty minutes before baking, preheat oven to 450 degrees. Place an empty broiler tray for holding water on another shelf.
8. Dust the top of the loaf liberally with flour, which will allow the slashing, serrated knife to pass without sticking. Slash a 1⁄4-inch-deep cross, scallop or tick-tack-toe pattern into the top. (This helps the bread expand during baking.)
9. Put pan in oven. Quickly but carefully pour about a cup of hot water into the broiler tray and close the oven door to trap the steam. Bake for about 30 minutes, or until the crust is browned and firm to the touch. With wet dough, there’s little risk of drying out the interior, despite the dark crust. When you remove the loaf from the oven, it will audibly crackle, or “sing,” when initially exposed to room temperature air. Allow to cool completely, preferably on a wire rack, for best flavor, texture and slicing. The perfect crust may initially soften, but will firm up again when cooled.
10. Refrigerate the remaining dough in your lidded (not airtight) container and use it over the next two weeks: You’ll find that even one day’s storage improves the flavor and texture of your bread. This maturation continues over the two-week period. Cut off and shape loaves as you need them. The dough can also be frozen in 1-pound portions in an airtight container and defrosted overnight in the refrigerator prior to baking day.
From: http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx
(Artisan Free-Form Loaf)
Makes 4 1-pound loaves
3 cups lukewarm water
1 1⁄2 tbsp granulated yeast (1 1⁄2 packets)
1 1⁄2 tbsp coarse kosher or sea salt
6 1⁄2 cups unsifted, unbleached, all-purpose white flour
Mixing and Storing the Dough
1. Heat the water to just a little warmer than body temperature (about 100 degrees Fahrenheit).
2. Add yeast and salt to the water in a 5-quart bowl or, preferably, in a resealable, lidded container (not airtight — use container with gasket or lift a corner). Don’t worry about getting it all to dissolve.
3. Mix in the flour by gently scooping it up, then leveling the top of the measuring cup with a knife; don’t pat down. Mix with a wooden spoon, a high-capacity food processor with dough attachment, or a heavy-duty stand mixer with dough hook, until uniformly moist. If hand-mixing becomes too difficult, use very wet hands to press it together. Don’t knead! This step is done in a matter of minutes, and yields a wet dough loose enough to conform to the container.
4. Cover loosely. Do not use screw-topped jars, which could explode from trapped gases. Allow the mixture to rise at room temperature until it begins to collapse (or at least flatten on top), approximately two hours, depending on temperature. Longer rising times, up to about five hours, will not harm the result. You can use a portion of the dough any time after this period. Refrigerated wet dough is less sticky and easier to work with than room-temperature dough. We recommend refrigerating the dough at least three hours before shaping a loaf. And relax! You don’t need to monitor doubling or tripling of volume as in traditional recipes.
5. Sprinkle the surface of the dough with flour, then cut off a 1-pound (grapefruit-sized) piece with a serrated knife. Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on four “sides,” rotating the ball a quarter-turn as you go, until the bottom is a collection of four bunched ends. Most of the dusting flour will fall off; it doesn’t need to be incorporated. The bottom of the loaf will flatten out during resting and baking.
6. Place the ball on a pan. Let it rest uncovered for about 40 minutes. Depending on the dough’s age, you may see little rise during this period; more rising will occur during baking.
7. Twenty minutes before baking, preheat oven to 450 degrees. Place an empty broiler tray for holding water on another shelf.
8. Dust the top of the loaf liberally with flour, which will allow the slashing, serrated knife to pass without sticking. Slash a 1⁄4-inch-deep cross, scallop or tick-tack-toe pattern into the top. (This helps the bread expand during baking.)
9. Put pan in oven. Quickly but carefully pour about a cup of hot water into the broiler tray and close the oven door to trap the steam. Bake for about 30 minutes, or until the crust is browned and firm to the touch. With wet dough, there’s little risk of drying out the interior, despite the dark crust. When you remove the loaf from the oven, it will audibly crackle, or “sing,” when initially exposed to room temperature air. Allow to cool completely, preferably on a wire rack, for best flavor, texture and slicing. The perfect crust may initially soften, but will firm up again when cooled.
10. Refrigerate the remaining dough in your lidded (not airtight) container and use it over the next two weeks: You’ll find that even one day’s storage improves the flavor and texture of your bread. This maturation continues over the two-week period. Cut off and shape loaves as you need them. The dough can also be frozen in 1-pound portions in an airtight container and defrosted overnight in the refrigerator prior to baking day.
From: http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx
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