Wednesday, April 30, 2008
Tuesday, April 29, 2008
I went along with chicken drummettes since the tween was concocting the ingredients. It was actually reeeeallly good! Don't be fooled, these drummettes were not as spicy as you would think once you read and see the method.
Homegirlz Favorite Spicy Chicken Drummettes -
Wash and papertowel dry about 1-1/2 lbs. chicken drumettes and place in a shallow 9x13 baking pan.
But wait, the homegirlz thought of everything! They each have their own dipping sauce! One note: these are individual servings...remember? they live and eat alone! lol)
Teen Dipping Sauce
2 tablespoons sour cream, 1/4 teaspoons horseradish. 1 tablespoon ketchup, 1 pinch of cayenne, salt and freshly ground black pepper. Mix all the ingredients together in a small bowl.
2 tablespoons Original Ranch Dressing, 2 teaspoons Louisiana Hot Sauce. Mix together in a small bowl.
I'd love to hear which dipping sauce is a favorite. You have to pick one!
Tuesday, April 22, 2008
Use 2 chicken breast cutlets per person, coat in 2 tablespoons balsamic vinegar, 2 tablespoons extra virgin olive oil, and 1 teaspoon McCormick's Montreal Grill Seasoning and set aside.
Finely chop 3 tablespoons read onion and set aside.
Chop 2 green onions. Chop two strips of center cut bacon, brown and set aside.
Toss lettuce with a handful of baby bella mushrooms and chopped green onions.
Saute red onions in 1 tablespoon of extra virgin olive oil over medium high heat for about 2 to 3 minutes.
In a small bowl, add 3 tablespoons Dijon mustard.
Add 3 tablespoons balsamic vinegar.
Stream in about 1/3 cup extra virgin olive oil, whisking continuously to emulsify the oil into the vinegar/mustard mixture.
Add in the sauteed onions. your dressing is done, set aside. Heat a skillet over medium-high heat and cook the chicken cutlets for about 2 to 3 minutes per side. Cut chicken into thin strips. Add dressing to lettuce and toss to thoroughly coat, add bacon pieces and toss again.
Top salad with sliced chicken and feel good that we didn't do pasta with a heavy cream sauce and that you won't have to do extra Pilates tonight to work off dinner.
Don't you feel healthier just looking at this?
Monday, April 21, 2008
Melt 4 tablespoons of butter in a deep skillet over medium-high heat. I know, this looks like five, but my tween was helping and she got skimpy, look at the one on the top to the right.
Saute 2 lbs. of crawfish tails with fat in the butter for about 5 minutes. Season with a pinch of cayenne and salt. Add 2 shallots finely chopped or 1/2 a red onion finely chopped, 2 cloves of minced garlic and continue sauteing for 2 to 3 minutes. Stir in 2 tablespoons of Lea & Perrins, 2 tablespoons Crystal Hot sauce, juice from 1 lemon and 1-1/2 cups heavy cream.
Bring the liquid up to a boil and reduce to a simmer. Simmer for about 10 to 12 minutes - until sauce thickens.
Add 1 lb of fettuccine cooked al dente to crawfish sauce. Season with salt and pepper. Fold in 1/2 cup freshly grated Parmesan Reggiano and 1/4 cup freshly grated Romano cheese.
Garnish with chopped green onions.
How can you resist something that looks this yummy?
Thursday, April 17, 2008
Boil manicotti shells for 7 minutes, remove from pot with slotted spoon and set aside to cool on wax paper.
While the pasta is cooking, grate about 1/2 cup Parmesan Reggiano cheese 1/2 cup of Romano cheese and set aside.
Brown 1 lb. ground sirloin, add 2 cloves minced garlic, salt, freshly ground black pepper, 1 tablespoon basil and 2 tablespoons parsley.
Once meat is browned, drain any accumulated fat and then add 3 to 4 tablespoons of marinara sauce to meat to moisten it up just a bit.
Spoon some marinara sauce in the bottom of a 9x13 oven safe pan; just enough to cover the bottom of the pan.
Carefully spoon meat in shells and place in baking dish.
Spoon more marinara sauce over the top of the shells (just a thin layer) and sprinkle Parmesan and Romano cheeses evenly over the shells.
Add an even layer of shredded mozzarella cheese (about 1-1/2 cups). Place in a preheated 350 degree oven for 30 minutes.
Let stand for about 5 minutes to set. Can you not wait to cut into this?
Look at the melted cheese. Ok, Im outta here!
Wednesday, April 16, 2008
Slice flat iron steak into thin bite sized pieces.
Brown onion and steak over moderate heat, add salt and black pepper to season.
Preheat oven to 350 degrees.
Finely chop two chipolte peppers (smoked jalapenos), add to pan with meat and onions and blend thoroughly.
In an oven safe 9x13 pan, spoon about 1/3 of enchilada sauce (19 oz. can) in bottom of pan.
Layer flour tortillas over enchilada sauce (it's perfectly ok to munch on only one tortilla at this time).
Spoon about half of the meat over the tortillas.
Repeat with another 1/3 of the enchilada sauce.
Repeat with another layer of the flour tortillas, remainder of meat and enchilada sauce.
Spoon about half of a 16 oz. jar of chunky salsa and sprinkle with cheddar and Monterrey Jack cheese.
Loosely cover with foil and place in a preheated 350 degree oven for thirty minutes.
Let the casserole stand for about 5 minutes before serving.
Now relax with a glass of wine and enjoy!