I've been experimenting with salad dressings lately and it's kind of fun. Sorry, I don't measure but my latest one contains:
Olive Oil
Pear-infused White Balsamic Vinegar (doesn't it just sound good??)
Tiny bit of garlic
Basil (dried)
Black pepper
Plain non-fat Greek style yogurt
I'd never thought of adding the yogurt until I saw it in another recipe and I really like it. It makes it creamy but in a healthy kind of way.
Any other good ideas for dressings???
Friday, May 22, 2009
Gourmet Garden Herbs
Until recently, I'd never been tempted to pick up these tubes of Gourmet Garden herbs being that I'd rather use fresh herbs. But...last week I made Sara's awesome pasta salad and this week I made tzatziki sauce, so it worked out well for me timing wise.My review, okay for herbs you don't use as frequently or tend to have leftover after a recipe. Anyone use them?
photo from here.
Pioneer Woman's Enchilada
Pioneer Woman Cooks is one for my favorite food sites. She does not mess around, butter and cheese are fair game in her world. I made these enchiladas a few weeks ago and they were seriously tasty. My only regret was not having any cilantro on hand. 
PW’s Favorite Enchiladas (from there as well)
THE SAUCE
1 tablespoon canola oil
1 tablespoons all-purpose flour
1 large (28-ounce) can enchilada or red sauce
2 cups chicken broth
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons chopped Cilantro
In a large saucepan over medium heat, add oil and flour and whisk together to make a past, cooking for 1 minute. Pour in other red sauce, chicken broth, salt, and pepper, and bring to a boil. Reduce heat and simmer 30 to 45 minutes.
THE MEAT
1 1/2 pounds ground beef
1 medium onion, finely diced
2 4-ounce cans diced green chilies
1/2 teaspoon salt
Brown meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
TORTILLAS
10 to 14 corn tortillas
½ cup canola oil
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas oil until soft, not crisp—about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.
ASSEMBLY
Sauce (above)
Meat (above)
Tortillas (above)
3 cups grated sharp cheddar cheese
½ cup chopped black olives
1 cup chopped green onions
½ cup chopped cilantro
Preheat oven to 350 degrees.
Pour ½ cup red sauce in bottom of baking pan. Spread to even out.Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
Bake for 20 minutes or until bubble. Sprinkle chopped cilantro over enchiladas before serving.
THE SAUCE
1 tablespoon canola oil
1 tablespoons all-purpose flour
1 large (28-ounce) can enchilada or red sauce
2 cups chicken broth
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons chopped Cilantro
In a large saucepan over medium heat, add oil and flour and whisk together to make a past, cooking for 1 minute. Pour in other red sauce, chicken broth, salt, and pepper, and bring to a boil. Reduce heat and simmer 30 to 45 minutes.
THE MEAT
1 1/2 pounds ground beef
1 medium onion, finely diced
2 4-ounce cans diced green chilies
1/2 teaspoon salt
Brown meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
TORTILLAS
10 to 14 corn tortillas
½ cup canola oil
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas oil until soft, not crisp—about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.
ASSEMBLY
Sauce (above)
Meat (above)
Tortillas (above)
3 cups grated sharp cheddar cheese
½ cup chopped black olives
1 cup chopped green onions
½ cup chopped cilantro
Preheat oven to 350 degrees.
Pour ½ cup red sauce in bottom of baking pan. Spread to even out.Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
Bake for 20 minutes or until bubble. Sprinkle chopped cilantro over enchiladas before serving.
Tuesday, May 19, 2009
Monday, May 11, 2009
Lemon Bundt Cake
Just got this recipe from a friend. After I bake some rhubarb things up, I'm going to give it a try
1 box Duncan Hines Lemon Supreme cake mix
1 box instant lemon pudding
¾ C oil
¾ C Apricot Nectar juice
4 eggs
Bake at 350 for 40 to 50 minutes. I kept checking with toothpicks, because the online printout had 30 minutes for bake time, which wasn’t near long enough. Cool in pan for 15 minutes before transferring to platter.
Glaze
1 to 1 ½ C powdered sugar
2 tablespoons melted butter
Apricot Nectar juice to finish consistency the way you prefer
1 box Duncan Hines Lemon Supreme cake mix
1 box instant lemon pudding
¾ C oil
¾ C Apricot Nectar juice
4 eggs
Bake at 350 for 40 to 50 minutes. I kept checking with toothpicks, because the online printout had 30 minutes for bake time, which wasn’t near long enough. Cool in pan for 15 minutes before transferring to platter.
Glaze
1 to 1 ½ C powdered sugar
2 tablespoons melted butter
Apricot Nectar juice to finish consistency the way you prefer
Friday, May 8, 2009
Coconut Curry Chicken
I like Thai food but haven't ever tried cooking it at home, except for an easy boxed Pad Thai we used to always buy. I saw this recipe in Rachel Ray's Everday Magazine and gave it a try. It was easy and good and now that I know Joe will eat this, I will probably try more.
I'd love to hear anyone else's Thai recipes too!
Coconut Curry Chicken
1 1/2 c. white rice (I actually bought Trader's Joe's brown jasmine rice)
2 t. curry powder
1 13.5 oz. can coconut milk
4 skinless boneless chicken breasts cut into strips
2 t. five spice powder
In a medium saucepan, bring 3 1/4 c. salted water to a boil. Add the rice, bring to a simmer, cover and cook for 20 minutes. Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat, stir in the curry powder and cook for 1 minute. Add the coconut milk and cook until reduced by half, about 7 minutes. Toss together the chicken, five spice powder and 1/2 teaspoon each of salt and pepper. In a large, heavy skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering. Increase the heat to high and stiry fry the chicken until just cooked through, about 6 minutes. Stir in the coconut curry sauce. Serve over the rice.
I'd love to hear anyone else's Thai recipes too!
Coconut Curry Chicken
1 1/2 c. white rice (I actually bought Trader's Joe's brown jasmine rice)
2 t. curry powder
1 13.5 oz. can coconut milk
4 skinless boneless chicken breasts cut into strips
2 t. five spice powder
In a medium saucepan, bring 3 1/4 c. salted water to a boil. Add the rice, bring to a simmer, cover and cook for 20 minutes. Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat, stir in the curry powder and cook for 1 minute. Add the coconut milk and cook until reduced by half, about 7 minutes. Toss together the chicken, five spice powder and 1/2 teaspoon each of salt and pepper. In a large, heavy skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering. Increase the heat to high and stiry fry the chicken until just cooked through, about 6 minutes. Stir in the coconut curry sauce. Serve over the rice.
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