Thursday, August 28, 2008
In a small pot of low heat, add 1/4 cup of extra virgin olive oil and one peeled and crushed garlic clove. I smashed the clove a little too hard that's why it's in 2 pieces. The garlic will infuse the oil with a wonderful garlic flavor in about 10 to 15 minutes.
While the oil is getting flavored, open up one package of refrigerated pie crust (it will contain 2 rolls of dough) and roll out. Use a cup or bowl approximately 3-inches in diameter and cut dough circles with a knife or pastry cutter. Use both pieces of dough, you will need 12 circles.
Brush both sides of your circles with the garlic infused olive oil.
Place the circles in a muffin pan, prick the bottoms of the bowls with a fork so they won't bubble up while baking and bake in a pre-heated 350 degree oven for 15 to 18 minutes.
Remove the bowls from the muffin pan and allow to cool.
While the bowls are baking, cook 1 lb. of angel hair pasta to al-dente and drain. Add the remainder of the garlic flavored olive oil to a skillet and and add 1 lb. of lean ground beef to skillet, season with salt and pepper and brown. Once the meat is completely brown drain off any excess fat and add approximately 16 ounces of a prepared spaghetti sauce or your favorite homemade sauce to the meat. I just happened to have some sauce in the freezer that I thawed and combined with the meat.
Place a small amount of past to the bowls, spoon the meat sauce over the past and top with freshly grated Parmigiana-Reggiano.
Thanks Jenny, our Wednesday night was definitely not boring!
Tuesday, August 26, 2008
This chicken dish is a work-in-progress and the first time I've cooked glass noodles. The real challenge with the glass noodles is there are no directions on the package on how to cook the darn things. If any of you know, I would welcome your advice! Also, once I played with the sauce and the veggies, I always think of things I could have added....like shitake mushrooms, broccoli, water chestnuts...all things the homegirlz would turn their noses up at. I"ll add them anyway next time.
Savory Chicken Stir-Fry with Glass Noodles -
Talk about delicious! The homegirlz cleaned their plates! I couldn't keep the tween out of the pot.
Friday, August 22, 2008
Thursday, August 21, 2008
1 ½ cups packed light brown sugar
1/3 cup whipping cream
½ teaspoon vanilla (for a neat twist if you're out of vanilla, try almond extract)
9-inch pie shell, unbaked
Whipped cream and nutmeg for garnish
Cream butter and sugar together for 1 minute. Add eggs, one at a time. Beat until fluffy, 1-2 minutes. Add cream and vanilla. Beat a few minutes.
Pour mixture in unbaked pie shell. Bake at 350 degrees for 40 to 45 minutes.
Serve warm with a dollop of whipped cream and grated nutmeg. Ok, just stick a fork into the thing...I know you've earned it!
Monday, August 18, 2008
When when the veggies are fully wilted and softened, pour in 1 box (32 oz.) low-sodium chicken stock and stir in 1 (16 oz.) can of stewed tomatoes and the corn.
Friday, August 15, 2008
There is a little snag in using these "green" bags if you're in a hurry as we all are these days and you try to use the self-service checkout at the grocery. If you've ever done the self-service thing, you know the platform with the bags where you place your scanned groceries is VERY weight sensitive. I placed my empty green bags on the platform and the little the machine went nuts. The poor woman that oversees these machine had to keep resetting my machine all the while the people in line behind me were getting frustrated. The store clerk told me the machines were incapable of being balanced for both the regular plastic bags and the reusable bags. What a conundrum or oxy-moron. Hmm, never thought I could use both those words in the same sentence.
My conclusion is this makes as much sense as inflating your tires to save on fuel. I will keep trying to remember to use my green bags and by the way, I prefer the bags I purchased at Kroger. Theirs have a little zipper compartment in them. I don't know what it is for, maybe for a pack of gum or a candy bar...it's pretty cool.
Have a great weekend!
Wednesday, August 13, 2008
Happy Blackberry Cobbler -
Look at these beauties! This is approximately 2-1/2 cups of washed juicy, tart blackberries.
I was told these berries were very tart, so I got a little heavy with the sugar. Normally I think 2 cups of sugar would be enough, but here I used 2-1/2 cups of sugar. Add 2 tablespoons of corn starch.
Ok, this is the "happy" part. I added 2 tablespoons of Grand Marinier.
Blend everything together and let them hang out for about 30 minutes so they can mingle.
Take a ready made pie crust and line an 8" x 8" oven safe dish.
Pour in those very happy blackberries.
Cover with the remaining pie crust, fold over excess and press to the bottom pie crust to seal. Cut top crust to vent. Ok, I know this isn't very pretty, I'm not artsy...just an everyday spastic person. I did try. I used a pastry cutter...not very well.
Bake at 375 for about 40 minutes. Let the cobbler cool. Use a VERY large spoon...ok, a shovel and serve with a side of ice cream (I've heard this is mandatory).
Tuesday, August 12, 2008
Smash two cloves of garlic, add 1/2 teaspoon coarse sea salt and make a paste by using the back of a chef's knife.
In a medium bowl combine garlic paste, 1 cup of mayo, 1/3 cup low-fat buttermilk, a splash of white wine, a splash apple cider vinegar (or you can use 2 teaspoons white wine vinegar), 2 tablespoons minced flat leaf parsley, 1 tablespoons finely chopped shallots, 1 tablespoon chopped chives, 1 teaspoon dried dill, 1/2 teaspoon chipotle powder and black pepper to taste.
Cover bowl with plastic wrap and refrigerate and the slather all over anything you like to slather Ranch dressing on....don't say anything...but I hid what was left from my tween and my husband.
Monday, August 11, 2008
Saturday, August 9, 2008
Friday, August 8, 2008
Mango Teriyaki Pork Chops -
Rinse 4 to 5 center cut, boneless pork chops with cold water and pat dry with paper towels and set aside.
While chops are cooking, make sauce by first adding chop marinade to a saucepan. Bring to a boil for 5 minutes over high heat. Reduce heat to medium and add 1 cup 1 cup of BBQ sauce (recommended K.C. Masterpiece Original). Simmer 10 minutes and remove from heat.
INDOOR: Prepare and marinate chops as described above. Preheat oven to 350 degrees F. Remove chops from marinade, reserving marinade, and place on a rack in a shallow roasting pan. Tightly cover with foil. Bake preheated oven for 35 minutes. While chops are baking, make sauce. Remove chops from oven and carefully drain fat from roasting pan. Continue baking ribs, uncovered for 20 minutes more or until tender, turning and brushing occasionally with sauce.
When I went outside to brush the chops with the sauce, our dog Scout was foaming at the mouth. She seriously was. I spooned a little of the sauce over her food and she went absolutely nuts! That all the testimony I need!
Serve and admit that your really do love pork.