Saturday, June 22, 2013
Green onions just keep growing!
This is an idea I had seen on Pinterest a couple of times and decided to try. I had some green onions, cut down pretty low, from making Ina's Omelette for Two. I put the remainder of the green onion bunch in a glass of cool water and away they went!! They have grown like crazy in only a few days! Great use for the scraps I would've thrown away, and now I have new, fresh produce without a grocery run!
Wednesday, June 5, 2013
Spicy Tilapia with Pineapple-Pepper Relish
This recipe is adapted from the Cooking Light recipe with
the same name! I came across it in an amazing Cooking Light cookbook I found Cooking Through the Seasons.” I actually
got on Ebay for under $15 with shipping and it is a nice, hardcover book that
is divided into the 4 seasons and has recipes featuring prime ingredients for
each season! I did add and subtract
ingredients from the original to make it more our taste.
Ingredients:
2 teaspoons canola oil
1 teaspoon Cajun seasoning
¼ teaspoon kosher salt
4, 6 ounce tilapia fillets
½ of a pineapple, cut into 1 inch chunks
1 red pepper, diced
1/3 cup grape tomatoes, cut in quarters
2 teaspoons rice vinegar
1 small jalapeno pepper, seeded and diced
Directions:
1)
Heat oil in a large nonstick skillet over medium
high heat. Combine Cajun seasoning, salt and Cajun seasoning in a small
bowl. Sprinkle fish evenly with pepper
mixture. Add fish to pan, cook 2-3 minutes each side, or until fish flakes
easily when tested with a fork.
2)
Combine pineapple and next 4 ingredients in a
large bowl, stir gently. Serve pineapple mixture over fish.
We served this dish over couscous and it was phenomenal. I did serve a lime with it, but honestly neither of us even used any of it, and the dish simply didn't need it in our opinions. It
is so pretty with the bright red and yellow in the relish!!
Chicken Enchiladas
My husband loves Mexican food, it is his favorite, but definitely not mine! I was very relieved to find a Mexican dish that I can make for him and actually enjoy. It is adapted from Cooking Light's Cheesy Chicken Enchiladas, taking into account the many suggestions from the reviews online in terms of the ingredients.
Ingredients:
3 cups cooked, shredded chicken breast
2 cups reduced fat shredded Mexican blend cheese
1 2/3 cups fat free sour cream
2 jalapenos, seeded and diced
1 ½ cups frozen corn, thawed
½ yellow onion, diced
1 red pepper, diced
1 (10 ¾ oz) can of reduced fat, reduced sodium cream of chicken soup
1 (4.5oz) can of chopped green chilies, drained
8 (8 inch) whole wheat tortillas
½ cup reduced-fat cheddar cheese
3 diced tomatoes
Ingredients:
3 cups cooked, shredded chicken breast
2 cups reduced fat shredded Mexican blend cheese
1 2/3 cups fat free sour cream
2 jalapenos, seeded and diced
1 ½ cups frozen corn, thawed
½ yellow onion, diced
1 red pepper, diced
1 (10 ¾ oz) can of reduced fat, reduced sodium cream of chicken soup
1 (4.5oz) can of chopped green chilies, drained
8 (8 inch) whole wheat tortillas
½ cup reduced-fat cheddar cheese
3 diced tomatoes
Directions:
1)
Preheat oven to 350 degrees.
2)
Combine first 9 ingredients in a large
bowl. Remove 1 cup of mixture and set
aside.
3)
Arrange ½ cup of chicken mixture down the center
of a tortilla. Roll jelly-roll style, place filled tortilla, seam side down, in
a 13x9 baking dish coated with cooking spray. Repeat with the 7 remaining
tortillas and chicken mixture.
4)
Spread reserved 1 cup of chicken mixture evenly
over the enchiladas.
5)
Cover and bake for 35 minutes. Uncover, sprinkle
evenly with diced tomatoes, and cheddar cheese.
6)
Bake an additional 10 minutes, or until the
cheese melts.
Enjoy!
Sunday, March 24, 2013
Ina's Omelet for Two
I LOVE Ina Garten, she is my cooking idol. After seeing this recipe on her show, as well as in her book, Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again, I just had to try her Omelet for Two. I did make a couple of small changes, and the recipe below is the one I used. It makes a large amount of breakfast, easily 3-4 servings and was easy and delicious!! I am excited to try it with other fixings and will report in when I do!
Ingredients:
1/4 pound thick-cut bacon
1 tablespoon unsalted butter
1 cup small-diced Russet potato
1/2 cup diced yellow onion
1 jalapeno pepper, seeded and diced
6 large eggs
2 tablespoons skim milk
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup chopped scallions
4 ounces reduced fat milk cheddar cheese, plus a small amount to top omelet
Instructions:
1) Preheat oven to 350 degrees F.
2) Cut the bacon across into 1 inch slices. Cook the bacon in a 10 inch ovenproof saute pan over medium-low heat for 7-8 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan.
3) Add the butter to the pan, and then add the potato and yellow onion. cook over medium-low heat for 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno and cook for 30 seconds.
4) While potato and onion cook, beat the eggs, milk, salt and pepper together with a fork. Stir in the scallions and 4 ounces of shredded cheddar cheese. When the potato mixture is cooked, add the bacon back into the pan. Pour the egg mixture over the potato, onion, bacon and jalapenos.
5) Place pan in the oven and cook for 20 minutes, or until the omelet puffs, adding a sprinkle of shredded cheddar for the last minute.
6) Enjoy!! This was actually able to cut into pieces like a pie and served.
Ingredients:
1/4 pound thick-cut bacon
1 tablespoon unsalted butter
1 cup small-diced Russet potato
1/2 cup diced yellow onion
1 jalapeno pepper, seeded and diced
6 large eggs
2 tablespoons skim milk
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup chopped scallions
4 ounces reduced fat milk cheddar cheese, plus a small amount to top omelet
Instructions:
1) Preheat oven to 350 degrees F.
2) Cut the bacon across into 1 inch slices. Cook the bacon in a 10 inch ovenproof saute pan over medium-low heat for 7-8 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan.
3) Add the butter to the pan, and then add the potato and yellow onion. cook over medium-low heat for 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno and cook for 30 seconds.
4) While potato and onion cook, beat the eggs, milk, salt and pepper together with a fork. Stir in the scallions and 4 ounces of shredded cheddar cheese. When the potato mixture is cooked, add the bacon back into the pan. Pour the egg mixture over the potato, onion, bacon and jalapenos.
5) Place pan in the oven and cook for 20 minutes, or until the omelet puffs, adding a sprinkle of shredded cheddar for the last minute.
6) Enjoy!! This was actually able to cut into pieces like a pie and served.
Saturday, March 23, 2013
Homemade Taco Seasoning
I have been pinning "make your own mixes" information on Pinterest forever and finally got to try one tonight when my husband requested tacos for dinner! I have been wanting to try and make my own mixes so that I know what is actually going into our foods. When I looked at the nutrition info for the store bought mix I have always used, in addition to the spices, it contains milk, salt, sugar, potato starch, and citric acid...along with 20 calories, 460mg of sodium, 5g carbohydrates and 1g sugar! I did the math and calculated that this homemade mix has next to nothing in terms of calories, etc. and it will be divided into 7 servings for us...Best part-it cost me nothing because I already had the spices in the house :-)
I found this seasoning mix on an amazing website, Budget 101, with tons of homemade mixes to try...This was called Taco Seasoning Mix
Ingredients:
6 Tsp. Chili Powder
5 Tsp. Paprika
4 1/2 Tsp. Cumin
3 Tsp. Onion Powder
2 1/2 Tsp. Garlic Powder
1/8 Tsp. Cayenne Pepper
I placed all of the spices into a small deli container, shook it up and was ready go. To cook with the mix, I simply added 1 tablespoon to 1.25 pounds of 93% lean, ground turkey for some delicious taco meat! According to the website, the mix can be stored in a cool, dry place for up to 6 months...and it will make 6 more taco dinners for us!
I found this seasoning mix on an amazing website, Budget 101, with tons of homemade mixes to try...This was called Taco Seasoning Mix
Ingredients:
6 Tsp. Chili Powder
5 Tsp. Paprika
4 1/2 Tsp. Cumin
3 Tsp. Onion Powder
2 1/2 Tsp. Garlic Powder
1/8 Tsp. Cayenne Pepper
I placed all of the spices into a small deli container, shook it up and was ready go. To cook with the mix, I simply added 1 tablespoon to 1.25 pounds of 93% lean, ground turkey for some delicious taco meat! According to the website, the mix can be stored in a cool, dry place for up to 6 months...and it will make 6 more taco dinners for us!
St Patty's Day "Shepherd's Pie"
Happy belated Saint Patrick's Day! We got back into town after a week of skiing in Colorado and my husband was craving some homemade cooking and requested Shepherds Pie for the holiday. Knowing that I was not thrilled to be cooking the day we got home, he even found me a recipe to use! How could I say no?!
Ingredients:
1.5 pounds 93% lean ground beef
2 tablespoons, plus 2 teaspoons water
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon black pepper
2.5 pounds russet potatoes, peeled and cut into one inch pieces
2 tablespoons unsalted butter
1/2 cup skim milk
1 large egg yolk
8 scallions, green parts only, trimmed and diced
1 tablespoon tomato paste
2 teaspoons extra virgin olive oil
1 white onion, diced
4 garlic cloves, minced
2 tablespoons red cooking wine
2 tablespoons all-purpose flour
1 1/4 cups fat free, low sodium beef broth (as always I used College Inn)
2 teaspoons Worcestershire sauce
1 bay leaf
2 cups frozen mixed vegetables, thawed
2 teaspoons cornstarch
Directions:
1) Toss ground beef with 2 tablespoons water, baking soda, 1 teaspoon salt and 1/2 teaspoon pepper until well combined, let sit 20 minutes.
2) Place potatoes in large saucepan, add water to cover. Bring to boil, then reduce to simmer and cook 10 minutes, or until potatoes are tender.
3) Drain potatoes, return to saucepan over low heat, stirring constantly for one minute to evaporate any remaining moisture. Remove from heat and mash (we used a hand mixer, whatever you do never use a food processor or the potatoes will turn out gummy and gross).
4) Add butter to mashed potatoes. Whisk milk and egg yolk together, then add to potatoes. Stir in scallions. Cover and set aside.
5) Heat oil in broiler-safe 10 inch skillet over medium heat. Add onions and cook for 4-6 minutes, until soft. Stir in tomato paste and garlic and cook 1-2 minutes. Stir in cooking wine, scraping up any browned bits and cook until evaporated, about 1 minute. Stir in flour and cook 1 minute. Stir in broth Worcestershire, bay leaf and mixed vegetables. Bring to a boil, reduce heat to medium low.
6) Pinch pieces of beef 2 inches in size, drop onto mixture. Cover and cook 10-12 minutes, stirring and breaking up meat chunks halfway through cooking time.
7) Combine cornstarch and remaining 2 teaspoons water in a bowl, stir into skillet. Continue to simmer, stirring constantly, until filling is slightly thickened ~30 seconds. Remove bay leaf.
8) Heat broiler. Pipe mashed potatoes to cover entire surface of mixture in skillet. Smooth with a spoon, then use a fork to make ridges, if desired.
9) Place skillet on rimmed baking sheet, broil until potatoes are golden and sauce is bubbling, about 10-12 minutes.
10) Let cool slightly, serve and enjoy!!!
This recipe is adapted slightly from Lightening Up Shepherd's Pie, by America's Test Kitchen.
Ingredients:
1.5 pounds 93% lean ground beef
2 tablespoons, plus 2 teaspoons water
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon black pepper
2.5 pounds russet potatoes, peeled and cut into one inch pieces
2 tablespoons unsalted butter
1/2 cup skim milk
1 large egg yolk
8 scallions, green parts only, trimmed and diced
1 tablespoon tomato paste
2 teaspoons extra virgin olive oil
1 white onion, diced
4 garlic cloves, minced
2 tablespoons red cooking wine
2 tablespoons all-purpose flour
1 1/4 cups fat free, low sodium beef broth (as always I used College Inn)
2 teaspoons Worcestershire sauce
1 bay leaf
2 cups frozen mixed vegetables, thawed
2 teaspoons cornstarch
Directions:
1) Toss ground beef with 2 tablespoons water, baking soda, 1 teaspoon salt and 1/2 teaspoon pepper until well combined, let sit 20 minutes.
2) Place potatoes in large saucepan, add water to cover. Bring to boil, then reduce to simmer and cook 10 minutes, or until potatoes are tender.
3) Drain potatoes, return to saucepan over low heat, stirring constantly for one minute to evaporate any remaining moisture. Remove from heat and mash (we used a hand mixer, whatever you do never use a food processor or the potatoes will turn out gummy and gross).
4) Add butter to mashed potatoes. Whisk milk and egg yolk together, then add to potatoes. Stir in scallions. Cover and set aside.
5) Heat oil in broiler-safe 10 inch skillet over medium heat. Add onions and cook for 4-6 minutes, until soft. Stir in tomato paste and garlic and cook 1-2 minutes. Stir in cooking wine, scraping up any browned bits and cook until evaporated, about 1 minute. Stir in flour and cook 1 minute. Stir in broth Worcestershire, bay leaf and mixed vegetables. Bring to a boil, reduce heat to medium low.
6) Pinch pieces of beef 2 inches in size, drop onto mixture. Cover and cook 10-12 minutes, stirring and breaking up meat chunks halfway through cooking time.
7) Combine cornstarch and remaining 2 teaspoons water in a bowl, stir into skillet. Continue to simmer, stirring constantly, until filling is slightly thickened ~30 seconds. Remove bay leaf.
8) Heat broiler. Pipe mashed potatoes to cover entire surface of mixture in skillet. Smooth with a spoon, then use a fork to make ridges, if desired.
9) Place skillet on rimmed baking sheet, broil until potatoes are golden and sauce is bubbling, about 10-12 minutes.
10) Let cool slightly, serve and enjoy!!!
Wednesday, February 27, 2013
White Bean Chicken Chili
My husband specifically requested chili last night, and I was just not in the mood for any red chilis so I decided to make a white one. I perused the internet forever and finally combined 3 different recipes worth of ingredients and directions into my own concoction! It came out FABULOUS!! And I was pretty proud of myself since I winged it and it still came out delicious :-)
Warning this makes a ton of chili! We each had a good sized bowl and had enough leftover for 6 lunches!
Ingredients:
1.5-2 pounds cooked chicken, shredded
2 small yellow onions, diced
1 teaspoon cumin
1 teaspoon oregano
1 (4oz) can chopped green chilis
1/2 teaspoon salt
1/2 teaspoon chili powder
32-40 ounces low salt, reduced fat chicken broth (I used College Inn-1.5 of the big cartons...I didn't want the leftovers to dry out and it did reduce a bit during cooking)
2 cans cannelloni beans, rinsed and drained
4 garlic cloves, minced
2 cups frozen corn, thawed
2 tablespoons extra virgin olive oil
Directions:
1) Heat a Dutch oven over medium heat, add olive oil and heat. Add onions and cook for 5 minutes, or until translucent. Add garlic, cumin, oregano, salt and chili powder. Stir and cook for 30 seconds.
2) Add broth, chicken and beans. Stir together. Bring to a boil, then reduce heat and simmer for 25 minutes.
3) Add corn and green chilis, simmer 5 additional minutes.
4) Serve and enjoy!! My husband added a dollop of sour cream to his, I meant to add some shredded cheddar cheese for serving and forgot but it was still amazing! We made some garlic ciabatta bread to have on the side as well.
Warning this makes a ton of chili! We each had a good sized bowl and had enough leftover for 6 lunches!
Ingredients:
1.5-2 pounds cooked chicken, shredded
2 small yellow onions, diced
1 teaspoon cumin
1 teaspoon oregano
1 (4oz) can chopped green chilis
1/2 teaspoon salt
1/2 teaspoon chili powder
32-40 ounces low salt, reduced fat chicken broth (I used College Inn-1.5 of the big cartons...I didn't want the leftovers to dry out and it did reduce a bit during cooking)
2 cans cannelloni beans, rinsed and drained
4 garlic cloves, minced
2 cups frozen corn, thawed
2 tablespoons extra virgin olive oil
Directions:
1) Heat a Dutch oven over medium heat, add olive oil and heat. Add onions and cook for 5 minutes, or until translucent. Add garlic, cumin, oregano, salt and chili powder. Stir and cook for 30 seconds.
2) Add broth, chicken and beans. Stir together. Bring to a boil, then reduce heat and simmer for 25 minutes.
3) Add corn and green chilis, simmer 5 additional minutes.
4) Serve and enjoy!! My husband added a dollop of sour cream to his, I meant to add some shredded cheddar cheese for serving and forgot but it was still amazing! We made some garlic ciabatta bread to have on the side as well.
Sunday, February 3, 2013
Happy Superbowl!
Homemade hummus footballs-one plain and one with hot sauce added served with veggies and pretzel sticks
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