I often serve my veggies lightly steamed with some seasoned salt or lemon juice or both on them. I have a great steamer that you can put right in the microwave and steam your veggies for about 2-3 min. I prefer my veggies still slightly crisp and not soggy. I do this with green beans, brussel sprouts, cauliflower, broccoli, and carrots.
A great recipe for carrots are to cut them in rounds and saute them in a little butter and honey. They are sooo sweet and yummy!
Thursday, July 15, 2010
Crispy Fish with Tomato and Leek Saute (courtesy of Real Simple Magazine)
I LOVE this fish dish and so does my mother-in-law, she makes it about once a week since I made it for her a few months ago.
1 cup bread crumbs
1 t chopped fresh rosemary, or 1/4 t dried
2 T olive oil
4 6 oz pieces tilapia or any other white fish you prefer
1 T dijon mustard
2 leeks (white and light green parts) cut into half moons
2 cloves garlic, chopped
1 pint cherry tomatoes, halved
salt and pepper
Heat oven to 400 degrees. Mix together bread crumbs, rosemary, and olive oil. Place fish on baking sheet and spread mustard on top and sprinkle with the bread crumbs. Bake until fish is
opaque. Meanwhile heat the remaining oil in a large skillet over medium-high heat. Add the leaks, garlic and 1/2 cup water. Cook until tender and the liquid has mostly evaporated. Stir in the tomates, 1/2 t salt, and 1/4 t pepper. Serve with fish.
I like to also make rice with this dish. I prefer pilaf, but brown would be very good too.
1 cup bread crumbs
1 t chopped fresh rosemary, or 1/4 t dried
2 T olive oil
4 6 oz pieces tilapia or any other white fish you prefer
1 T dijon mustard
2 leeks (white and light green parts) cut into half moons
2 cloves garlic, chopped
1 pint cherry tomatoes, halved
salt and pepper
Heat oven to 400 degrees. Mix together bread crumbs, rosemary, and olive oil. Place fish on baking sheet and spread mustard on top and sprinkle with the bread crumbs. Bake until fish is
opaque. Meanwhile heat the remaining oil in a large skillet over medium-high heat. Add the leaks, garlic and 1/2 cup water. Cook until tender and the liquid has mostly evaporated. Stir in the tomates, 1/2 t salt, and 1/4 t pepper. Serve with fish.
I like to also make rice with this dish. I prefer pilaf, but brown would be very good too.
Grilled Beer Chicken (courtesy of Rachael Ray)
I got his recipe from Rachael Ray's Magazine and it is really good and easy! I use chicken thighs because that is what I prefer to eat grilled, but you can use any cut of chicken.
One 12- ounce can or bottle of beer, at room temperature
1/2 cup butter, melted and cooled
2 cloves garlic, smashed
1 T chili powder
1 T brown sugar
2 t salt
Put all ingredients in a ziplock and add your chicken. Marinate for about 30 min or so. Grill chicken until juices run clear.
I had this last night with some grilled baby eggplant. I really love grilled veggies in the summer. I grill zucchini, summer squash, and eggplant all summer. I just toss them with some olive oil and salt and pepper.
One 12- ounce can or bottle of beer, at room temperature
1/2 cup butter, melted and cooled
2 cloves garlic, smashed
1 T chili powder
1 T brown sugar
2 t salt
Put all ingredients in a ziplock and add your chicken. Marinate for about 30 min or so. Grill chicken until juices run clear.
I had this last night with some grilled baby eggplant. I really love grilled veggies in the summer. I grill zucchini, summer squash, and eggplant all summer. I just toss them with some olive oil and salt and pepper.
Tuesday, June 15, 2010
Beef Stroganoff
I make a version of beef stroganoff that is very easy and very yummy!
1 package of wide egg noodles
1-2 packages of beef for stew (the kind that is already cut up in cubes)
1 package of mushrooms (I get the ones that are already cut so it is less prep time)
1 small container of sour cream (8 oz)
1 small to medium sized yellow onion sliced
oil
Bring up a pot of water to boil to cook noodles. Coat a large pan (with sides) with oil and brown the beef on both sides. Once beef is brown take it out of the pan and add the onion and let carmelize. Once onions are nice and golden brown add in mushrooms. Cook mushrooms down and add in container of sour cream and salt and pepper. Add beef back in and bring to a boil. Cover and simmer for about 10-15 min or until the noodles are ready. If the sauce is not thick enough for your liking you can add a little cornstarch to thicken it up. Serve over noodles and enjoy!
1 package of wide egg noodles
1-2 packages of beef for stew (the kind that is already cut up in cubes)
1 package of mushrooms (I get the ones that are already cut so it is less prep time)
1 small container of sour cream (8 oz)
1 small to medium sized yellow onion sliced
oil
Bring up a pot of water to boil to cook noodles. Coat a large pan (with sides) with oil and brown the beef on both sides. Once beef is brown take it out of the pan and add the onion and let carmelize. Once onions are nice and golden brown add in mushrooms. Cook mushrooms down and add in container of sour cream and salt and pepper. Add beef back in and bring to a boil. Cover and simmer for about 10-15 min or until the noodles are ready. If the sauce is not thick enough for your liking you can add a little cornstarch to thicken it up. Serve over noodles and enjoy!
Monday, June 7, 2010
Lemon wine chicken
Owen LOVES this chicken dish and it is pretty quick and easy to make with very few ingredients.
4-6 chicken thighs
1 Tbsp olive oil
1 medium onion sliced
1 lemon
1 cup white wine
Heat olive oil in skillet and sear both sides of the chicken. Remove chicken from pan and add onions. Cook onions until translucent. Add wine at a high heat and let it cook some of the alcohol out. Add the juice of the lemon, season with salt and pepper to taste. Add the chicken back in and simmer until chicken is cooked through. Serve over rice and with a veggie. Tonight I had it with steamed green beans. YUM!
4-6 chicken thighs
1 Tbsp olive oil
1 medium onion sliced
1 lemon
1 cup white wine
Heat olive oil in skillet and sear both sides of the chicken. Remove chicken from pan and add onions. Cook onions until translucent. Add wine at a high heat and let it cook some of the alcohol out. Add the juice of the lemon, season with salt and pepper to taste. Add the chicken back in and simmer until chicken is cooked through. Serve over rice and with a veggie. Tonight I had it with steamed green beans. YUM!
Saturday, May 29, 2010
Homemade Pizza/ Grilled Pizza
Making pizza is a great way to get your kids into the kitchen! Let the kids help you roll out the dough, spread the sauce, and top it with the cheese.
Pizza dough (I like to get it from the pizza place down the street, but sometimes I use pillsbury)
sauce (any kind you like)
mozzarella cheese
Whatever toppings you like
During the winter I bake the pizza in the oven. Usually around 350 for about 15 min.
During the summer we grill the pizza. Surprisingly the dough does not fall through the grates like you think it will.
On a hot grill you want to spread the dough on the grate (I usually put a light coat of oil on the dough first so it doesn't stick) Watch the dough closely so it doesn't burn. Once it has gotten brown on the bottom, flip the dough over and add the toppings. I like to top it with fresh mozz, sliced tomatoes, and at the end fresh basil. This is a much lighter version for the summer. YUMMM!
Pizza dough (I like to get it from the pizza place down the street, but sometimes I use pillsbury)
sauce (any kind you like)
mozzarella cheese
Whatever toppings you like
During the winter I bake the pizza in the oven. Usually around 350 for about 15 min.
During the summer we grill the pizza. Surprisingly the dough does not fall through the grates like you think it will.
On a hot grill you want to spread the dough on the grate (I usually put a light coat of oil on the dough first so it doesn't stick) Watch the dough closely so it doesn't burn. Once it has gotten brown on the bottom, flip the dough over and add the toppings. I like to top it with fresh mozz, sliced tomatoes, and at the end fresh basil. This is a much lighter version for the summer. YUMMM!
Japanese crusted chicken or pork
I LOVE tonkatsu, which is a japanese breaded and fried pork. I make my own version. The only problem is finding the dipping sauce. My supermarket doesn't carry tonkatsu sauce but I did find this teriyaki sauce that is really good. I know you can find the tonkatsu sauce at a japanese supermarket but there is none around my house. This recipe is very easy and you can use either the thin cut pork chops or chicken breast.
flour
egg
panko breadcrumbs
thin cut pork chops or thin cut chicken breast
oil
Basically you cook these the same way you would if you were to make fried chicken cutlets. I use vegetable oil or canola oil to fry in. I also like to serve this with rice, and a veggie (something asian inspired, like snow peas).
flour
egg
panko breadcrumbs
thin cut pork chops or thin cut chicken breast
oil
Basically you cook these the same way you would if you were to make fried chicken cutlets. I use vegetable oil or canola oil to fry in. I also like to serve this with rice, and a veggie (something asian inspired, like snow peas).
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