"Cooking is like love. It should be entered into with abandon or not at all." - Harriet Van Horne

"Cooking is like love. It should be entered into with abandon or not at all." - Harriet Van Horne

Tuesday, November 16, 2010

Mini Meatball Sandwiches

This is a recipe I posted before. My friend Michele from http://runnersfuel.blogspot.com/ suggested it to me and it is super yummy. I have to be careful not to eat to much because I am paying more attention to that, so I only ate 2 sandwiches instead of the suggested serving of 3 and I was completely filled up. If you are a weight watchers person two sandwiches is 11.5 points. *please note I used only 1 tbs of olive oil instead of 2 and my ground beef was 85/15.

Jessica and my husband are stilll sick and I am feeling a little something coming on too, so it was a really easy recipe for a week night.

For those who missed it last time this is the recipe:http://thepioneerwoman.com/cooking/2010/07/16-minute-meal-3-mini-meatball-sandwiches/

Monday, October 18, 2010

Shrimp Fra Diavlo

I have to say when it has come to lunch my sweet husband has pretty much been on his own. He works from home when he is not in the field, so sometimes he is home for lunch. Normally, I'll have a can of chili or a frozen pizza available for him but I have wanted to be organzied enough to make him fresh lunch. In my mind it just seems so romantic to cook for my man while he is working hard on the phones. Today he found out that a huge proposal he made to one of his hospitals went through and as a result he made a huge sale. I am so proud of him and decided I would make him lunch to show him. I made him Shrimp Fra Diavlo and honestly it wasn't that hard to get it done. Here is the recipe: http://www.foodnetwork.com/recipes/giada-de-laurentiis/shrimp-fra-diavolo-recipe/index.html . He enjoyed it so much that I think I might get more in to the habit of making him fresh lunch when he is home!

Tuesday, October 12, 2010

Country Captain Chicken

This is a favorite of ours. Its a very warm and cozy dish with a hint of curry. A great introduction to curry flavors. There are several recipes out there. Here is a good one:http://www.epicurious.com/recipes/food/views/Country-Captain-Chicken-147 . Happy cooking.

Sunday, October 10, 2010

Hot Dogs a la Rose

Anyone who watched the Next Food Network Star knows the food blogger named Aarti Sequeira won this season. I really liked her so I started to watch her show Aarti Party and have made a couple of her recipes. Her culinary point of view is American food with an Indian twist. Tonight I made her recipe Hot Dogs a la Rose. Hot dogs with an Indian twist probably doesn't sound real yummy but I promise you these are good. The hot dogs are cut up and in a sauce then served in a pita. Here is the recipe: http://www.foodnetwork.com/recipes/aarti-sequeira/hot-dogs-a-la-rose-recipe/index.html . What strange hybrid recipes does everyone else like?

Tuesday, October 5, 2010

Chicken Chips

Well last night I did end up serving purple chicken, very unappealing. I think I need to find a website that post pics of kitchen disasters.

Tonight I made what my teen daughter has titled Chicken Chips. Super easy chicken strips that kids love. Paired it with a salad. Quick. easy, yummy and cheap!

Chicken Chips:
2 pieces boneless skinless chicken breasts (sliced into small strips)
1/2 a bag of potato chips (we use BBQ flavored), crushed
1 egg
2 Tbs of milk

Preheat oven to 400 degrees. Dip chiken into egg milk mixture, then into crushed chips. Bake in the oven for 20 minutes.

Tuesday, September 28, 2010

BBQ'd Beef K Bobs

I must have my sister-in-law Cheryl on the brain because tonight I made another recipe she sent me. Fabulous beef kabobs. It is her mom Joan's recipe and they are really yummy.

For the kabobs:
3 lbs boneless sirloin cut into cubes
2 - 3 red and green bell peppers, cut into 4ths
2 - 3 red or yellow onions, cut into 4ths

California marinade:
1 C salad oil
3/4 C soy sauce
1/2 C lemon juice (fresh)
1/4 C worshtershire sauce
1/4 C prepared mustard
1 -2 cracked peppercorns
2 cloves garlic, minced

Mix all of the marinade ingredients. Divide into two bowls or two ziploc bags. Add meat to one and veggies to the other. Marinate in fridge for 2 - 5 hours.

Soak skewers in water for 30 mins. When ready to BBQ alternate beef and veggies on skewers. BBQ on med high 3-5 minutes per side.

Saturday, September 18, 2010

Caramel Chicken

It has been a busy weekend so far. Yesterday I was going to make these all day tacos, but I had really poor time management. I did have a wonderful picnic with my mom for my birthday. She made thanksgiving sandwiches, you know stuffing, turkey and cranberry sauce. Yummy!! Last night for dinner I decided to go to an old favorite Caramel Chicken. It was a good batch as my husband would say. Today we had an early football game and a birthday party, so to stick with the eating in policy I made a talegate lunch and the we BBQ'd at our friends, so overall we are on track. I almost forgot, today is our anniversary. We actually celebrated it last weekend, so maybe tonight we watch a movie and relax.

Monday, September 13, 2010

Easy Chicken Curry

It was a hit tonight. very flavorful. First time I made it. It is a Cat Cora recipe, you may recognize her as the only female iron chef. I have two of her books: Cooking From the Hip and Classic's With a Twist. I definitely reccomend these for your library. She really has a knack for making great simple dishes.

The Recipe:
4 boneless, skinless chicken breast halves
2 tsp kosher salt
1 tsp black pepper
3 Tbl curry powder
1/4 cup of extra-virgin olive oil
1 red bell pepper, diced
1 garlic clove, minced
1 medium red onion, chopped
1 14 oz can of unsweetened coconut milk
1/8 cup water
2 scallions, chopped
1 Tbl chopped fresh cilantro
*for more heat, diced and remove the seeds from one jalapeno and add with red bell pepper

Cut the chicken into 1 inch pieces. Sprinkle iwth salt, pepper and curry powder. Cover and refigerate at least 1 hour or overnight.

Heat olive oil in a large skillet over high heat. Add chicken and red bell pepppers and cook until the chicken is browned, about 5 minutes. Transfer to a plate.

Add the garlic and onions to the pan. Cook about 4 minutes. Retuen chicken and peppers to pan. Stir in coconut milk and water. When it simmers, lower heat, cover and cook for 20 minutes. Then toss in scallions and cilantro. Serve with favorite rice or couscous.