What’s Cookin? Manic Monday- Lets Go Make Some Soup: Mushroom Barley

May 21, 2012 by Leave a Comment

Have I mentioned that I love my crock pot? I should give her a name, but I wouldn’t want to upset Nancy, my GPS. I figured since I use my crock pot a lot, that I would post my favorite recipes for Manic Monday- Let’s Go Make Some Noise. I mean Soup.

Oh, and enjoy!

Ingredients:

  • 4 cups vegetable stock
  • 4 cups sliced mushrooms (fresh)
  • 1/2 cup pearl barley
  • 3 tablespoons dairy-free margarine
  • 1 tablespoon fresh dill
  • 2 teaspoons dried basil
  • 2 teaspoons dried thyme
  • 1 teaspoon dried tarragon

Preparation:

  • Add the soup stock to your slow cooker and turn it on. If you’re cooking this on low, 6 to 8 hours is perfect.
  • Add the rest of the ingredients and set the crock and let it cook.3
  • I always check the soup about 1/2 way through cooking as I’ve found at times the soups is done sooner then the time stated.

Source: Food.com
Filed Under: Manic Monday- Let's Go Make Some Soup, What's Cookin? Tagged With: ,




What’s Cookin? Sunday Brunch: Savory Bread Pudding

May 20, 2012 by Leave a Comment

There is breakfast, and of course; breakfast for dinner. But on Sunday’s, there is breakfast for lunch, or what the ‘cool kids’ call “brunch”.

Wikipedia: A meal is not usually considered brunch if it is started before 10:30 am; such meals would still be considered breakfast. Typically brunch is had between 10:30 am and 2 pm, close to lunch time but still before. Brunch is usually eaten in the late morning.

Oh, and enjoy!

Ingredients:

  • Softened butter for greasing the dish
  • 2 cups whole milk
  • 6 large eggs
  • Salt
  • Pepper
  • 6 cups 1/2- to 1-inch bread cubes (about 10 ounces bread; I used half of an olive boule)
  • 1 small head cauliflower (about 1 pound) chopped into 1/2-inch pieces
  • Olive oil
  • 6 strips good bacon, preferably thick-cut
  • 1 large shallot, sliced (or a small onion)
  • 3 garlic cloves, smashed and roughly chopped
  • A cup of cheese (here, 1/4 cup soft goat cheese and a large handful of grated sharp cheddar)

Preparation:

  • Preheat the oven to 400°. Rub a 9×13 baking dish with a generous amount of butter (perhaps a tablespoon). Whisk together the milk, eggs, and 1/4 teaspoon salt and 1/4 teaspoon pepper. Put the bread cubes in the baking dish and pour the egg mixture over them.
  • Toss the cauliflower with a tablespoon of olive oil and a pinch of salt and some pepper. Spread on a rimmed baking sheet and roast for about 30 minutes, or until it is soft and beginning to caramelize.
  • Cook the bacon, either in a skillet or in the oven (10-15 minutes at 400 degrees, depending on the thickness of the bacon). When it is crispy, drain it on paper towels and then crumble.
  • If you cooked the bacon in a skillet, discard all but about a tablespoon of its fat. If you cooked it in the oven, pour about a tablespoon of its fat into a 12-inch skillet, and reduce the oven temperature to 375 degrees. Heat the fat over a medium flame and then add the shallots. Saute until they have softened but not yet turned brown, about 5 minutes. Add the garlic and cook about a minute more before stirring in the roasted cauliflower. Stir just long enough to coat the cauliflower with bacon fat and onions.
  • Scatter the bacon and cheeses over the custardy bread crumbs and then stir them in. Stir in the cauliflower mixture. When everything is evenly mixed, cover the dish with aluminum foil and put it in the oven. After 30 minutes, remove the foil and bake 10 minutes more uncovered.

Source: SeriousEats
Filed Under: Sunday Brunch, What's Cookin? Tagged With: ,




What’s Cookin? It’s Saturday, Go Make Me A Sandwich! Focaccia Reuben

May 19, 2012 by 1 Comment

Saturday just seems like a great day for a sandwich. And I don’t mean a few slices of meat between 2 slices of bread wrapped in foil and thrown in a paper bag kind of sandwich. I mean a SANDWICH sandwich!

Saturday’s are special, so watch for a different special sandwich right here every Saturday.

Oh, and enjoy!

Ingredients:

  • 11/2-pound green cabbage, thinly sliced 4 cups
  • 2 tablespoon(s) cider vinegar
  • 1 tablespoon(s) sugar
  • 1/2 teaspoon(s) kosher salt
  • (4) 4-by-6-inch pieces of focaccia, split
  • 1/4 cup(s) ketchup
  • 1/4 cup(s) mayonnaise
  • (8) 1/4-inch-thick slices of Gruyère cheese, 4 ounces
  • 1/2 pound(s) thinly sliced corned beef
  • 2 tablespoon(s) unsalted butter, softened

Preparation:

In a large bowl, toss the cabbage with the vinegar, sugar and salt. Let stand at room temperature, tossing occasionally, until softened, about 30 minutes.

2. Heat a panini press or griddle. Arrange the focaccia on a work surface, cut sides up. In a small bowl, combine the ketchup with the mayonnaise. Spread the dressing on the bottom halves of the focaccia. Set a slice of Gruyère on the dressing. Top with the corned beef, pickled cabbage and the remaining slices of Gruyère. Close the sandwiches and spread the outsides of the focaccia with the softened butter.

3. Add the sandwiches to the press and cook over moderate heat until the cheese has melted and the focaccia is crisp and golden, about 6 minutes. Cut each sandwich in half and serve right away.

Source: KitchenDaily
Filed Under: It's Saturday, Go Make Me A Sandwich, What's Cookin? Tagged With: ,




What’s Cookin? Sunday Brunch: Ham & Biscuits

May 13, 2012 by Leave a Comment

There is breakfast, and of course; breakfast for dinner. But on Sunday’s, there is breakfast for lunch, or what the ‘cool kids’ call “brunch”.

Wikipedia: A meal is not usually considered brunch if it is started before 10:30 am; such meals would still be considered breakfast. Typically brunch is had between 10:30 am and 2 pm, close to lunch time but still before. Brunch is usually eaten in the late morning.

Oh, and enjoy!

Ingredients:

  • 20 ounces (4 cups) flour
  • 2 tablespoons baking powder
  • 5 tablespoons dry milk
  • 2 teaspoons salt
  • 1/2 cup (1 stick) chilled butter
  • 1 (12 ounce) can of sparkling lemon-lime soda (Sprite, 7up)
  • 1 (8 ounce) container sour cream
  • 1/2 – 1 pound of ham
  • mustard (optional)
  • pickles (optional)

Preparation:

  • Preheat oven to 425°F degrees. Mix flour, baking powder, dry milk and salt until well combined.
  • Cut butter into dry ingredients until it resembles a coarse meal. Add soda and sour cream and mix until a loose dough is formed.
  • Turn dough out onto floured surface and gently knead until the dough comes together. Roll dough out into a 1/2 inch thick square and cut into evenly sized pieces. Place on prepared baking sheet and bake 15-20 minutes until golden brown.
  • When biscuits are cool enough to handle, split and stuff with ham, and if desired a smidge of mustard and a few pickles. Serve ham and biscuits with hot, sweet milky tea.

Source: SeriousEats
Filed Under: Sunday Brunch, What's Cookin? Tagged With: ,




What’s Cookin? It’s Saturday, Go Make Me A Sandwich! Avocado & Ham Sandwich

May 12, 2012 by Leave a Comment

Saturday just seems like a great day for a sandwich. And I don’t mean a few slices of meat between 2 slices of bread wrapped in foil and thrown in a paper bag kind of sandwich. I mean a SANDWICH sandwich!

Saturday’s are special, so watch for a different special sandwich right here every Saturday.

Oh, and enjoy!

Ingredients:

  • 2 loaf(s) (about 18 inches each) ficelle
  • 1/4 cup(s) butter, softened
  • 2 tablespoon(s) Dijon mustard
  • 1/8 teaspoon(s) coarse black pepper
  • 3/4 pound(s) Virginia ham, sliced
  • 3 large avocados, peeled and sliced

Preparation:

  • Cut each ficelle loaf into 3 equal pieces, and split each horizontally along one side, leaving the other side intact. Open the pieces so they lie flat.
  • Stir the butter, mustard, and pepper together until smooth, and spread on both sides of the bread. Layer with the ham and avocado, and sprinkle with the sea salt.
  • Wrap the sandwiches with parchment, and tie with a string to secure. Keep chilled and serve within 3 hours.

Source: Delish
Filed Under: It's Saturday, Go Make Me A Sandwich, What's Cookin? Tagged With: ,




What’s Cookin? Sunday Brunch: Egg Pie Casserole

May 6, 2012 by Leave a Comment

There is breakfast, and of course; breakfast for dinner. But on Sunday’s, there is breakfast for lunch, or what the ‘cool kids’ call “brunch”.

Wikipedia: A meal is not usually considered brunch if it is started before 10:30 am; such meals would still be considered breakfast. Typically brunch is had between 10:30 am and 2 pm, close to lunch time but still before. Brunch is usually eaten in the late morning.

Oh, and enjoy!

Ingredients:

  • 1/2 pound sliced bacon
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 12 eggs, lightly beaten
  • 1 cup 2% milk
  • 1 package (16 ounces) frozen shredded hash brown potatoes, thawed
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dill weed

Preparation:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. In same skillet, saute onion and green pepper in drippings until tender; remove with a slotted spoon.
  • In a large bowl, whisk eggs and milk. Stir in the hash browns, cheese, salt, pepper, dill, onion mixture and reserved bacon.
  • Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.

Source: TasteOfHome
Filed Under: Sunday Brunch, What's Cookin? Tagged With: ,




What’s Cookin? Cinco de Mayo: Chipotle Glazed Shrimp Fajitas

May 5, 2012 by Leave a Comment

Happy Cinco de Mayo!

This recipe was que delicioso!

It was relatively easy to prepare, I used the broiler rather than the grill, because I felt they might dry up on the grill. The key is, as usual, the marinade. Leaving the shrimp to bathe in the mixture for at least 4-6 hours is the difference maker.

Most grocers offer canned chipotle peppers, if you can’t find them, try a Latin market. To maximize the taste, there is no substitute for them.

Oh, and enjoy!

Ingredients:

  • 2 tablespoons olive oil
  • 1 cup onion – finely chopped
  • 4 cloves garlic – chopped
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • salt and pepper to taste
  • 2 chipotle chiles in adobo sauce
  • 1/4 cup red wine vinegar
  • 1 cup water
  • 1 1/2 pounds shrimp – medium to large, peeled and deveined
  • 1 tablespoon brown sugar
  • 1/4 cup orange juice
  • 2 tablespoons adobo sauce from the canned chiles
  • 6 tortillas – floured, tomato flavored, spinach flavored, wheat or flavor of choice
  • 2 cups mozzarella cheese – shredded or your favorite cheese
  • 2 tomatoes – diced, for toppings if desired
  • 3 cups lettuce – chopped, for toppings if desired
  • 1/2 red onion – chopped, for toppings if desired
  • 1 red pepper – thinly sliced, for toppings if desired
  • 1 cup sour cream

Preparation:

  • Heat oil in a skillet over medium heat.
  • Add onions and sauté until golden brown, 10-15 minutes.
  • Add the garlic, cumin, oregano, salt, pepper and sauté one more minute.
  • Remove from heat and pour into a food processor.
  • Add in the chipotle chiles, vinegar and water and pureé.
  • Pour 1/2 of the pureé in a non-corrosive bowl and allow to cool slightly.
  • Add the uncooked shrimp and allow it to marinate in the refrigerator for 1-2 hours.
  • For the glaze, pour the other half of the pureé into a saucepan.
  • Add the brown sugar, orange juice and adobo sauce.
  • Bring this to a boil over medium high heat.
  • Reduce the heat and simmer until slightly thickened, 10-15 minutes.
  • Remove from the heat and set aside.
  • Preheat a broiler or grill.
  • Remove the shrimp from the marinade and thread them onto skewers or lay them in a single layer on a baking sheet.
  • Brush with thickened glaze and place on the grill or under the broiler.
  • Cook until the shrimp turn pink, 2-3 minutes, while frequently brushing with glaze.
  • Remove from heat.
  • Mix the sour cream with the rest of the glaze and use as a condiment for the fajitas.
  • Warm the tortillas in the microwave for 20 seconds.
  • Top them with cheese, shrimp and desired condiments.
  • Serve warm.

 

 Source: RecipeTips
Filed Under: What's Cookin? Tagged With: ,




What’s Cookin? It’s Saturday, Go Make Me A Sandwich! Cinco de Mayo: Mexican Telera Sandwich

May 5, 2012 by Leave a Comment

Saturday just seems like a great day for a sandwich. And I don’t mean a few slices of meat between 2 slices of bread wrapped in foil and thrown in a paper bag kind of sandwich. I mean a SANDWICH sandwich!

Saturday’s are special, so watch for a different special sandwich right here every Saturday.

Oh, and enjoy!

Ingredients:

MAYONNAISE SPREAD:

  • 1 cup mayonnaise
  • 1 clove garlic – crushed
  • 2 canned chipotles in adobo sauce – minced fine
  • 1/4 cup sun dried tomatoes (not packed in oil) soaked in hot water for 1/2 hour – drained and chopped fine

MARINADE:

  • 1/4 cup lemon juice
  • 1 clove garlic – crushed
  • 1 teaspoon seaonsed salt
  • 1 teaspoon paprika
  • 1/2 cup olive oil
  • 4 boneless, skinless chicken breast halves
  • 4 telera rolls – split in half or comparable roll
  • 4 plum tomatoes – sliced
  • 1 avocado – peeled and cut into 16 slices
  • 8 slices pepper jack cheese

Preparation:

  • Place mayonnaise is a small bowl along with the chipotle chiles in sauce and presoaked sun dried tomatoes.
  • Mix together, cover and put in the refrigerator until ready to use.
  • Mix all of the marinade ingredients together.
  • Pour over chicken in a one gallon ziploc plastic bag.
  • Turn to coat and place in the refigerator to marinade for at least 1/2 hour but no more than 1 hour.
  • Discard marinade and place chicken on the grill and cook for 8-10 minutes or until no longer pink on the inside.
  • Split sandwich rolls.
  • Generously spread cut sides of rolls with the mayonnaise mixture.
  • Layer chicken breasts, slightly overlapping on the bottom of the roll.
  • Top each portion of chicken with tomato and slices of avocado.
  • Cover with two slices of cheese.
  • Place assembled sandwiches open faced on a sheet pan and bake until the cheese is melted, approximately 5 minutes.
  • Put the tops on back on the sandwiches, slice and serve.

Source: RecipeTips
Filed Under: It's Saturday, Go Make Me A Sandwich, What's Cookin? Tagged With: , ,




What’s Cookin? Spaghetti Dogs (Or Whatever Freaky Name You Come Up With)

May 3, 2012 by Leave a Comment

Disclaimer: I don’t eat pasta. Alex doesn’t like hot dogs. Alina wouldn’t even try them. Thankfully, Alina’s friend Brittany was joining us for dinner. She loved the spaghetti dogs. I liked them too, just without the spaghetti. Alex loved them too, just without the hot dogs. Alina? Not so much.

They were very easy to make, fun for the kids to do themselves (the prep), and lots of fun to eat. If your kids like spaghetti and hot dogs that is. I also created a few spaghetti sausages, just for the heck of it. In hindsight, we could have slid the spaghetti through the ends of the cut sections, instead of through the skin. Maybe next time Brittany eats with us.

Oh, and enjoy!

Ingredients:

  • Uncooked spaghetti
  • Uncooked hot dogs, cut into 2 inch sections
  • Patience and nimble fingers

Preparation:

  • carefully slide uncut spaghetti into hot dog sections
  • if the noodle breaks, oh well (that’s where the nimble fingers and patience come in)
  • be creative with noodle placement, each kid can do it their own way
  • drop (this is the part the parent does) the spaghetti dogs into a large pot of boiling water

  • cook until spaghetti is al dente, the hot dogs will be cooked, don’t worry
  • remove cooked spaghetti dogs carefully (this was tricky), let drain
  • serve with either ketchup or spaghetti sauce (this was a tough decision to make), we went with naked

 
Filed Under: What's Cookin? Tagged With: ,
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