Slowly but surely I have felt the moment for a "lifestyle change" moving closer and closer. BAM! It hit me some time last week that it was time to stop being lazy and take control of my health and body. I am lucky to have a husband who has already done this - now it's my turn.
I found the easiest way to reach my goal of a healthy lifestyle - The Biggest Loser. I know the very basics but I just need a refresher coarse on meal planning and exercise. The Biggest Loser actually provides both. They have an insane amount of options that any sane person could find more than a few things yummy. They also give you a place to start with your work out. It is a little light for me, which I plan on changing for myself, but if you aren't use to how things work in the gym it is really a great start.
My goal is to use The Biggest Loser solely to help re-educate myself on the basics of eating healthy. From there I know I can find new recipes to try that will fit into our new life style.
Listed below is my meal plan for tomorrow (I also plan on using this for Wednesday & Friday - it is easier for me to repetition in my meals when I start something new.)
Breakfast:
- Whole Wheat English Muffin with 1/3 Less Fat Cream Cheese
- 1/2 Medium Banana
Snack:
- 1/3 Cup Crushed Pineapple
- 6 Ounces Light Yoplait Strawberry Yogurt
Lunch:
- BBQ Lentils With Brown Rice
- 1 Medium Tomato with Light Ranch
Snack:
- 1 Cup Cauliflower & Light Ranch
Dinner:
- Chicken Breast W Jalapeno Tabasco & Green Salad
- 1/2 Baked Potato With Butter
Snack:
- 1 Cup Strawberries
- 6 Ounces Light Yoplait White Chocolate & Strawberry Yogurt
My entire day (with ALL this FOOD) is around 1100 calories. Not too shabby!
Sunday, March 6, 2011
Tuesday, February 15, 2011
INSPIRATION
I have to say here lately I am having a hard time finding the inspiration I need in the the kitchen. I am embarrassed to say we had a Kroger rotisserie chicken and a bag of frozen corn for Valentines Day. UGH - for someone who is so into food, that was not my finest moment. Today I was looking through a Cuisine at Home cooking magazine, and finally found a recipe I'm excited to make.
Chicken & Shrimp in a Tomato-Coconut Sauce
1 1/2 Cups Long Grain Rice
2 Boneless Skinless Chicken Breasts - Seasoned W Salt/Pepper
1 Cup Onion, Diced
1 Cup Green Bell Pepper, Diced
1 Tablespoon Garlic, Minced
1 Teaspoon Red Pepper Flakes
2 Cups Tomatoes, Chopped
1 Cup Coconut Milk
6 Medium Shrimp - Peeled/Deveined/Halved Lengthwise
1/4 Cups Scallions, Sliced
1/4 Cup Fresh Cilantro, Chopped
2 Tablespoons Fresh Lime Juice
Kosher Salt to Taste
Chopped Fresh Cilantro
Lime Wedges
Cook rice according to package directions; keep warm.
Saute seasoned chicken in oil in a large saute pan over medium high heat until browned on both sides, about 4 minutes. Add onion, bell pepper, garlic, and red pepper flakes. Cover and cook until onion is translucent, about 3 minutes.
Stir in tomatoes and coconut milk; cover and cook until tomatoes begin to break down, 5-6 minutes. Add shrimp, scallions, cilantro, and lime juice; cover and simmer until shrimp are cooked, 2-3 minutes. Season with salt. Spoon rice onto 2 serving plates, then divide chicken and sauce between them. Garnish with cilantro and lime.
I plan on making a few changes to the recipe. Instead of 2 cups of diced tomatoes, I plan on using 1 can of rotel tomatoes drained. I would pound the chicken out a touch and then saute on each side for about 3 minutes; remove it from the skillet. I would then saute the onions and bell pepper until soft and translucent. Then add the garlic and red pepper flakes and saute for 1 minute. I would add the chicken back to the pan when I poured in the coconut milk. After that, I would follow the recipe accordingly.
This will be dinner tomorrow night - I will post the link when I'm done!
Chicken & Shrimp in a Tomato-Coconut Sauce
1 1/2 Cups Long Grain Rice
2 Boneless Skinless Chicken Breasts - Seasoned W Salt/Pepper
1 Cup Onion, Diced
1 Cup Green Bell Pepper, Diced
1 Tablespoon Garlic, Minced
1 Teaspoon Red Pepper Flakes
2 Cups Tomatoes, Chopped
1 Cup Coconut Milk
6 Medium Shrimp - Peeled/Deveined/Halved Lengthwise
1/4 Cups Scallions, Sliced
1/4 Cup Fresh Cilantro, Chopped
2 Tablespoons Fresh Lime Juice
Kosher Salt to Taste
Chopped Fresh Cilantro
Lime Wedges
Cook rice according to package directions; keep warm.
Saute seasoned chicken in oil in a large saute pan over medium high heat until browned on both sides, about 4 minutes. Add onion, bell pepper, garlic, and red pepper flakes. Cover and cook until onion is translucent, about 3 minutes.
Stir in tomatoes and coconut milk; cover and cook until tomatoes begin to break down, 5-6 minutes. Add shrimp, scallions, cilantro, and lime juice; cover and simmer until shrimp are cooked, 2-3 minutes. Season with salt. Spoon rice onto 2 serving plates, then divide chicken and sauce between them. Garnish with cilantro and lime.
I plan on making a few changes to the recipe. Instead of 2 cups of diced tomatoes, I plan on using 1 can of rotel tomatoes drained. I would pound the chicken out a touch and then saute on each side for about 3 minutes; remove it from the skillet. I would then saute the onions and bell pepper until soft and translucent. Then add the garlic and red pepper flakes and saute for 1 minute. I would add the chicken back to the pan when I poured in the coconut milk. After that, I would follow the recipe accordingly.
This will be dinner tomorrow night - I will post the link when I'm done!
Monday, February 7, 2011
ALMOND MILK
I was watching the "Hungry Girl" on the cooking channel and she mentioned Almond Milk. It only took for 2 weeks to actually find it in our grocery store, yes I'm a little slow. In my grocery store, it is located by the soy milk (which in my defense have never purchased). The calorie count difference between regular milk and almond milk is crazy! I found sweetened almond milk for 60 calories per cup and unsweetened almond milk for 35 calories per cup. I am very picky when it comes to protein shakes, coffee, and hot chocolate. I refuse to make it with regular milk and I don't like it with water because it is too thin. I tried it with the almond milk and LOVED it!! Almond milk also has a longer shelf life than regular milk.
I pulled some information from the "Wikipedia" online about almond milk:
Almond milk is a milky drink made from ground almonds. Unlike animal milk, almond milk contains no cholesterol or lactose. It can be used as a substitute for animal milk in many recipes, and as it does not contain any animal products, is suitable for vegetarians and vegans. Commercial almond milk products come in plain, vanilla, or chocolate flavors. They are often enriched with vitamins. Regular, unsweetened almond milk can replace dairy milk in most recipes. It can also be made at home by combining ground almonds with water in a blender. Vanilla flavoring and sweeteners are often added. However, users should be cautious not to use bitter almonds, since the combination of bitter almonds and water releases cyanide.
Saturday, February 5, 2011
30 HEALTHIEST FOODS
(Information taken from Real Simple February 2011 Issue)
1. Skim Milk - Has 9 essential nutrients, including calcium, B vitamins, and vitamin D.
2. Mushrooms - Meaty and filling, as a stand in for beef they can slash up to 400 calories from a meal. They also help fight against breast cancer by helping to regulate a woman's estrogen levels..
3. Whole Grain Pasta - Contains 3 times the amount of fiber per serving as the typical semolina variety. Make sure the pasta says "whole grain" not "multi grain". They might be made with a number of grains, but they aren't necessarily whole ones.
4. Walnuts - A surprisingly good source of omega-3 fatty acids. Those the fats that lower the bad-for-you cholesterol, and raise the good-for-you kind.
5. Peanut & Almond Butters (All Natural) - Heart healthy monounsaturated fats abound in these protein-rich spreads. Opt for those with just two ingredients - nuts and salt.
6. Oatmeal (Steel Cut or Old Fashioned) - Holds cholesterol in check, helps fight against heart disease, and keeps you full until lunch, thanks to its soluble fiber.
7. Barley - Another high-fiber cholesterol fighter. On weeknights use the pearl or quick-cooking variety. More time? Give hulled barley, with its extra layer of bran, a go.
8. Quinoa - A complete plant-based protein (meaning it contains all 9 essential amino acids), this offers the same energy and satiety you would get from meat, sans the fat or cholesterol.
9. Lentils - A protein powerhouse, these are flush with folate, a nutrient that may prevent certain birth defects.
10. Bulgur - Made from wheat that has been steamed, dried, and cracked, this delivers more fiber than brown rice, plus you get a boost of potassium, B vitamins, and calcium.
11. Almonds - Packed with monounsaturated fatty acids, which keep blood vessels healthy. The plant fibers help lower cholesterol.
12. Eggs - The whites offer up protein with minimal calories (and 0 fat or cholesterol). The yolks are awash with vitamin B12 and vitamin A.
13. Nonfat Greek Yogurt - Right in probiotics (bacteria that may improve digestion and increase your immunity), this extra-thick yogurt can contain 8 grams more protein per serving than conventional yogurt.
14. Chicken Breasts (Boneless/Skinless) - A dinner staple from the leanest part of the bird. Half a breast has just 2.5 grams of fat and more than 22 grams of protein.
15. Wild Salmon - Its omega-3 fatty acids may improve your mood and keep your skin glowing. Why wild? It's exposed to fewer toxins than the farmed Atlantic variety.
16. Sardines - This protein-rich winner is an acquired taste for some, but totally worth it. Chockablock with vitamins D and B12, it is also an excellent source of calcium and omega-3 fatty acids.
17. Kale - The payoff from this leafy green: loads of vitamin C, beta-carotene, calcium, and antioxidants.
18. Kiwi - Ounce for ounce, this fuzzy fruit contains twice the amount of vitamin C as an orange and almost as much potassium as a banana.
19. Blueberries - Packed with fiber, this super fruit was one of the top antioxidant-rich picks in a US Department of Agriculture study.
20. Broccoli - A vitamin C gold mine - 1/2 cup of cooked broccoli satisfies 80% of the US Food & Drug Administration's recommended daily dose. It's also a key source of vitamin K, which helps blood clot properly.
21. Avocados - You'll get nearly 20% of your daily dose of fiber in one 1/2 cup serving, plus cholesterol-lowering monounsaturated fats.
22. Black Beans - These burrito mainstays boast antioxidants and magnesium, which helps maintain nerve and muscle function.
23. Sweet Potatoes - The darker the color, the richer these tubers are in the antioxidant beta-carotene.
24. Extra Virgin Olive Oil - An outstanding source of monounsaturated fats. When used in moderation, this tasty Mediterranean staple may even cut the risk of heart disease.
25. Edamame - These young soybeans pack more fiber per serving than shredded-wheat cereal and have the same amount of protein as roasted turkey.
26. Chard - Supercharged with nutrients - think calcium, B vitamins, and beta-carotene - this leafy green fuels your body with fiber, too.
27. Kidney Beans - A chili essential, these are found to be one of the most antioxidant-rich foods in a USDA study.
28. Oranges - Your go-to source for vitamin C, which, among other useful traits, can help the body burn fat.
29. Spinach - You'll get iron (for healthy hair), plus folate and at least a dozen flavonoids - compounds that are loaded with antioxidants.
30. Pumpkin - The antioxidants in this winter squash keep skin healthy; its potassium helps lower blood pressure.
Sunday, January 30, 2011
OILS
(Information taken from Cuisine at Home Magazine: February 2010)
Olive Oil:
Olive oil is made from pressed olives. The highest-grade olive, extra-virgin, is the type we use most often at Cuisine because it's healthier and tastier than lower-grade olive oils. Just like olives, olive oil contains healthful monounsaturated fat, considered good for the heart. Because it can burn at high temperatures, use olive oil for dressings, marinades, drizzling over finished foods, and low-heat cooking.
Canola Oil:
Canola oil is produced from the tiny black seeds of the flowering canola plant. It has the highest percentage of healthful unsaturated fats and the lowest amount of unhealthful saturated fat - just 7%. Canola is a good all-purpose cooking oil. It doesn't impart flavor to food and has a relatively high smoke point, the point where oil begins to break down.
Vegetable Oil:
Vegetable oil often is made entirely from soybeans. The oil is refined to remove any impurities and to extend the oil's shelf life. About half of the fats in 100% soybean oil are linoleic acid, a healthful omega-6 fatty acid. Most vegetable oil oils have a very high smoke point. They are good, cheap frying oils.
Peanut Oil:
Peanut oil is made from pressed or ground peanuts. It's often used in Asian cuisine, largely because its higher smoke point makes it popular for stir-frying. While it does make a good frying oil, peanut oil can be costly and it contains almost 20% saturated fat, the highest among commonly used oils.
Sunflower Oil:
Sunflower oil is made by crushing small black sunflower seeds that have a high oil content - the same type of seeds used for bird feed. Sunflower oil labeled "high-heat" contains more linoleic acid and vitamin E (an important antioxidant) than any other oil. Its "good fat" ratio makes sunflower oil a healthful choice for a frying oil, but it can be expensive.
Corn Oil:
Corn oil is a chemically extracted oil with a very high smoke point. Darker yellow corn oils are made from the whole kernel, while lighter versions are pressed from the seed germ. Corn oil contains about 13% saturated fat, and its an inexpensive, all-purpose oil.
Sesame Oil:
Sesame oil is made from hulled white sesame seeds or dark, toasted sesame seeds. The lighter variety makes a mild cooking or frying oil, while the darker variety has nutty taste and aroma, making it an excellent flavor-enhancing oil for dressings and marinades. Like other nut and seed oils, sesame oil is a good source of vitamin E, which can lower cholesterol.
Olive Oil:
Olive oil is made from pressed olives. The highest-grade olive, extra-virgin, is the type we use most often at Cuisine because it's healthier and tastier than lower-grade olive oils. Just like olives, olive oil contains healthful monounsaturated fat, considered good for the heart. Because it can burn at high temperatures, use olive oil for dressings, marinades, drizzling over finished foods, and low-heat cooking.
Canola Oil:
Canola oil is produced from the tiny black seeds of the flowering canola plant. It has the highest percentage of healthful unsaturated fats and the lowest amount of unhealthful saturated fat - just 7%. Canola is a good all-purpose cooking oil. It doesn't impart flavor to food and has a relatively high smoke point, the point where oil begins to break down.
Vegetable Oil:
Vegetable oil often is made entirely from soybeans. The oil is refined to remove any impurities and to extend the oil's shelf life. About half of the fats in 100% soybean oil are linoleic acid, a healthful omega-6 fatty acid. Most vegetable oil oils have a very high smoke point. They are good, cheap frying oils.
Peanut Oil:
Peanut oil is made from pressed or ground peanuts. It's often used in Asian cuisine, largely because its higher smoke point makes it popular for stir-frying. While it does make a good frying oil, peanut oil can be costly and it contains almost 20% saturated fat, the highest among commonly used oils.
Sunflower Oil:
Sunflower oil is made by crushing small black sunflower seeds that have a high oil content - the same type of seeds used for bird feed. Sunflower oil labeled "high-heat" contains more linoleic acid and vitamin E (an important antioxidant) than any other oil. Its "good fat" ratio makes sunflower oil a healthful choice for a frying oil, but it can be expensive.
Corn Oil:
Corn oil is a chemically extracted oil with a very high smoke point. Darker yellow corn oils are made from the whole kernel, while lighter versions are pressed from the seed germ. Corn oil contains about 13% saturated fat, and its an inexpensive, all-purpose oil.
Sesame Oil:
Sesame oil is made from hulled white sesame seeds or dark, toasted sesame seeds. The lighter variety makes a mild cooking or frying oil, while the darker variety has nutty taste and aroma, making it an excellent flavor-enhancing oil for dressings and marinades. Like other nut and seed oils, sesame oil is a good source of vitamin E, which can lower cholesterol.
Sunday, January 23, 2011
SALT
(Article was taken from the Cuisine at Home cooking magazine.)
Salt to Taste
Don't think for a moment that salt is salt. If you're into cooking, here's the information you need to know to make all your food taste even better!
Salt just might be one of the most important commodities in our world - thank goodness there is plenty of it. I'm frequently asked why food in restaurants tastes so much better than food prepared at home. The secret? Besides years of training, chefs use plenty of butter and salt. What's not to love? Real butter makes everything better, but salt is a different story. The proper amount of salt is even more important. Top chefs know this and have been using specialty salts for years.
Salt has always played a role in society. The ancient Greeks traded salt for slaves resulting in the phrase "not worth his salt." Roman soldiers were partially paid in salt - the word "salt" comes from the Latin word salarium, meaning salary. Today, salt has over 40,000 applications from manufacturing to medicine, but to most of us, its main function is in the kitchen.
Like so many things, salts have become trendy - red salt from Hawaii, Jurassic salt from Utah, and the multitude of sea salts from Europe. Is the salt trend overrated, or are some of those Mediterranean sea salts really worth $30 a pound? Well, maybe, but you need to know the basics before deciding.
Table salt (granular salt) is what most of us know. It is mined and processed to form small, uniformly shaped cubes. Additives are added to prevent caking and some medical problems. Most table salt is mined like coal or extracted by forcing water down into subterranean salt deposits. The resulting brine is pumped out and processed to form tiny, dense, cube shapes that don't dissolve very well.
Kosher salt is made by compacting granular salt between rollers which produces large irregular flakes. This shape allows the salt to easily draw blood when applied to freshly butchered meat (part of the koshering process). Unlike table salt, most kosher salts contain no additives.
Sea salt is created when ocean waters flood shallow beds along coastlines. During the summer months, the water evaporates leaving large salt crystals. The different waters and minerals from the surrounding land lend their flavors to these flaky salts.
WHAT TO USE:
TABLE SALT:
Except for baking, I haven't used table salt in years. It always seems to taste really salty and harsh. The reality is that it isn't any saltier than other salts, it's just that the crystals are small and don't dissolve well. Because of this, the crystals tend to linger on the surface of the tongue.
KOSHER SALT:
Kosher is granular salt that is pressed together. If you look at it microscopically, each grain resembles an ancient Egyptian pyramid - stacked cubes that have weathered. Why am I telling you this? It's the design that makes kosher salt so good. This structure dissolves easily and imparts plenty of flavor (without over salting) because of its large surface area. We use it in our test kitchen.
MALDON SEA SALT:
Besides fleur de sel, England's Maldon sea salt is worth $11 a pound price. This is a good "finishing salt" that gets its delicate flavor from a tradition of boiling the sea water to form hollow, pyramid-shaped crystals. You can actually crush the crystals between your fingers. This makes for a light taste on your tongue.
SEL GRIS:
"Gray Salt" is harvested on France's Atlantic coast where shallow basins are flooded with ocean water. Evaporation takes place between May and September when artisan harvesters rake the salt to the edge of each bed. The salt picks up its gray color and distinct flavor from minerals in the bed's clay bottom.
FLEUR DE SEL:
A finishing salt that I think is worth its high price tag. A by-product of sel gris, fleur del sel is created only when the winds are calm and the days are warm. It is on these rare few days that the gray salt "blooms" lacy, white crystals. This is the "flower of salt" and is carefully skimmed from the surface. Use sparingly on foods just before serving.
RED ALAE HAWAIIAN SEA SALT:
Hawaiian red and black sea salts are specialty finishing salts. While they look cool, their flavor is a bit strange. Red salt has an iron taste from the soil that's used to add color, while the black salt tends to have a sulfuric aroma from added purified lava.
Salt to Taste
Don't think for a moment that salt is salt. If you're into cooking, here's the information you need to know to make all your food taste even better!
Salt just might be one of the most important commodities in our world - thank goodness there is plenty of it. I'm frequently asked why food in restaurants tastes so much better than food prepared at home. The secret? Besides years of training, chefs use plenty of butter and salt. What's not to love? Real butter makes everything better, but salt is a different story. The proper amount of salt is even more important. Top chefs know this and have been using specialty salts for years.
Salt has always played a role in society. The ancient Greeks traded salt for slaves resulting in the phrase "not worth his salt." Roman soldiers were partially paid in salt - the word "salt" comes from the Latin word salarium, meaning salary. Today, salt has over 40,000 applications from manufacturing to medicine, but to most of us, its main function is in the kitchen.
Like so many things, salts have become trendy - red salt from Hawaii, Jurassic salt from Utah, and the multitude of sea salts from Europe. Is the salt trend overrated, or are some of those Mediterranean sea salts really worth $30 a pound? Well, maybe, but you need to know the basics before deciding.
Table salt (granular salt) is what most of us know. It is mined and processed to form small, uniformly shaped cubes. Additives are added to prevent caking and some medical problems. Most table salt is mined like coal or extracted by forcing water down into subterranean salt deposits. The resulting brine is pumped out and processed to form tiny, dense, cube shapes that don't dissolve very well.
Kosher salt is made by compacting granular salt between rollers which produces large irregular flakes. This shape allows the salt to easily draw blood when applied to freshly butchered meat (part of the koshering process). Unlike table salt, most kosher salts contain no additives.
Sea salt is created when ocean waters flood shallow beds along coastlines. During the summer months, the water evaporates leaving large salt crystals. The different waters and minerals from the surrounding land lend their flavors to these flaky salts.
WHAT TO USE:
TABLE SALT:
Except for baking, I haven't used table salt in years. It always seems to taste really salty and harsh. The reality is that it isn't any saltier than other salts, it's just that the crystals are small and don't dissolve well. Because of this, the crystals tend to linger on the surface of the tongue.
KOSHER SALT:
Kosher is granular salt that is pressed together. If you look at it microscopically, each grain resembles an ancient Egyptian pyramid - stacked cubes that have weathered. Why am I telling you this? It's the design that makes kosher salt so good. This structure dissolves easily and imparts plenty of flavor (without over salting) because of its large surface area. We use it in our test kitchen.
MALDON SEA SALT:
Besides fleur de sel, England's Maldon sea salt is worth $11 a pound price. This is a good "finishing salt" that gets its delicate flavor from a tradition of boiling the sea water to form hollow, pyramid-shaped crystals. You can actually crush the crystals between your fingers. This makes for a light taste on your tongue.
SEL GRIS:
"Gray Salt" is harvested on France's Atlantic coast where shallow basins are flooded with ocean water. Evaporation takes place between May and September when artisan harvesters rake the salt to the edge of each bed. The salt picks up its gray color and distinct flavor from minerals in the bed's clay bottom.
FLEUR DE SEL:
A finishing salt that I think is worth its high price tag. A by-product of sel gris, fleur del sel is created only when the winds are calm and the days are warm. It is on these rare few days that the gray salt "blooms" lacy, white crystals. This is the "flower of salt" and is carefully skimmed from the surface. Use sparingly on foods just before serving.
RED ALAE HAWAIIAN SEA SALT:
Hawaiian red and black sea salts are specialty finishing salts. While they look cool, their flavor is a bit strange. Red salt has an iron taste from the soil that's used to add color, while the black salt tends to have a sulfuric aroma from added purified lava.
Saturday, January 22, 2011
Menus
I have been trying to plan my menu for the week ALL day. I am trying not to spend too much money but I am also trying to make things yummy and fresh. At this point, this is my plan for the week:
Sunday (Breakfast): Mexican Scrambled Eggs
http://www.angelarecipe.com/Mexican_Scrambled_Eggs.html
Sunday (Lunch): Grilled Chicken Salad With Lemon Curry Vinaigrette
Sunday (Dinner): Simple Perfect Enchiladas
http://www.angelarecipe.com/Simple_Perfect_Enchilada.html
Monday: Cuban Black Bean Soup With Deer Sausage (Cuisine @ Home)
Tuesday: Asian Beef & Cabbage Salad
http://www.realsimple.com/food-recipes/browse-all-recipes/asian-beef-and-cabbage-salad-00000000027639/index.html
Wednesday: Grilled Zucchini Rolls-Ups With Herbs & Goat Cheese
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001713091
Thursday: Chili Glazed Pork With Sweet Potato Hash
http://www.realsimple.com/food-recipes/browse-all-recipes/chili-glazed-pork-with-sweet-potato-hash-00000000050940/index.html
Saturday (Lunch): Fettuccine With Sausage & Cabbage
http://www.realsimple.com/food-recipes/browse-all-recipes/fettuccine-sausage-cabbage-00000000044025/index.html
Saturday (Dinner): Roast...haven't decided on the side.
OH I ALSO HAVE TO MENTION SOMETHING SUPER COOL! I just downloaded the "Real Simple App" for the I-phone. I absolutely love it - got a few recipes for this week. Very cool and user friendly!
Sunday (Breakfast): Mexican Scrambled Eggs
http://www.angelarecipe.com/Mexican_Scrambled_Eggs.html
Sunday (Lunch): Grilled Chicken Salad With Lemon Curry Vinaigrette
Sunday (Dinner): Simple Perfect Enchiladas
http://www.angelarecipe.com/Simple_Perfect_Enchilada.html
Monday: Cuban Black Bean Soup With Deer Sausage (Cuisine @ Home)
Tuesday: Asian Beef & Cabbage Salad
http://www.realsimple.com/food-recipes/browse-all-recipes/asian-beef-and-cabbage-salad-00000000027639/index.html
Wednesday: Grilled Zucchini Rolls-Ups With Herbs & Goat Cheese
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001713091
Thursday: Chili Glazed Pork With Sweet Potato Hash
http://www.realsimple.com/food-recipes/browse-all-recipes/chili-glazed-pork-with-sweet-potato-hash-00000000050940/index.html
Saturday (Lunch): Fettuccine With Sausage & Cabbage
http://www.realsimple.com/food-recipes/browse-all-recipes/fettuccine-sausage-cabbage-00000000044025/index.html
Saturday (Dinner): Roast...haven't decided on the side.
OH I ALSO HAVE TO MENTION SOMETHING SUPER COOL! I just downloaded the "Real Simple App" for the I-phone. I absolutely love it - got a few recipes for this week. Very cool and user friendly!
Sunday, January 16, 2011
My New Goals for 2011! (Fresh Herbs VS Dried)
I now have a new GOAL for 2011!! I have never been one to read anything that was not fiction. Even after cooking for 4 1/2 years, I still only read the recipes. Any neat information I retained was from watching cooking shows. I know, I'm sick. As I move forward in my journey of cooking, I have learned that I enjoy reading the information behind the recipe. I recently read some very informative pages on cakes. I am learning that the science and reasons for the things I am doing it pretty cool. My goal for 2011 is to post more information on the "whys" of cooking and neat tips.
For example:
Fresh Herbs Versus Dry Herbs
(Information taken from: Cuisine at Home)
Dry herbs lack the moisture of fresh herbs, their flavor is more concentrated. The general rule is to use 1/3 the amount of dried herbs as you would fresh. Therefore, if a recipe calls for 1 tablespoon of fresh thyme, use 1 teaspoon dried instead.
In addition, when cooking with fresh herbs, it's best to add them at the end of the recipe, so the heat doesn't destroy their bright color and flavor. If using dried herbs. add them at the beginning. This way, their flavor has time to better infuse the dish.
I was so excited when I read this little bit of information. More than a few recipes I have cooked recipes that call for fresh ginger. I have a hard time buying a root of ginger because it usually goes to waste. Now I am excited to use the "ground ginger" in a recipe. I actually know how much to use and I don't have to leave it out. I hated it when I used too much and ruined the dish! Hope this little bit of info helps!
For example:
Fresh Herbs Versus Dry Herbs
(Information taken from: Cuisine at Home)
Dry herbs lack the moisture of fresh herbs, their flavor is more concentrated. The general rule is to use 1/3 the amount of dried herbs as you would fresh. Therefore, if a recipe calls for 1 tablespoon of fresh thyme, use 1 teaspoon dried instead.
In addition, when cooking with fresh herbs, it's best to add them at the end of the recipe, so the heat doesn't destroy their bright color and flavor. If using dried herbs. add them at the beginning. This way, their flavor has time to better infuse the dish.
I was so excited when I read this little bit of information. More than a few recipes I have cooked recipes that call for fresh ginger. I have a hard time buying a root of ginger because it usually goes to waste. Now I am excited to use the "ground ginger" in a recipe. I actually know how much to use and I don't have to leave it out. I hated it when I used too much and ruined the dish! Hope this little bit of info helps!
Sunday, October 3, 2010
Chesapeake Bay Sausage & Crab Stuffing
http://www.delish.com/recipefinder/chesapeake-bay-sausage-crab-stuffing-recipe
I have to say I am really excited about this recipe. I am madly in love with stuffing!!! I found a recipe online a few minutes ago that I am soooooooo making this week.
1 package(s) (16-ounce) dry corn bread mix
2 tablespoon(s) butter
1 tablespoon(s) garlic, minced
1/2 cup(s) celery, diced small
1 yellow onion, diced small
1 red bell pepper, diced small
1 pound(s) Andouille or chorizo sausage, cut into small cubes
1 pound(s) jumbo lump crabmeat, drained and picked of shells
2 eggs, beaten
1 cup(s) clam juice
1 cup(s) chicken broth
1 1/2 tablespoon(s) Chesepeake Bay-style seasoning
1.Prepare corn bread mix according to the packaging. Cool and crumble into a large metal bowl.
2.Preheat the oven to 350 degrees F. Grease a 13" x 9" glass casserole dish.
3.In a large skillet melt butter over medium high heat. Sauté garlic, celery, onion, and pepper until tender. Add sausage and crabmeat and continue to cook for 5 minutes, stirring gently so as to not break up the crabmeat.
4.Pour ingredients into crumbled cornbread and add the eggs, clam juice, chicken broth, and seasoning. Mix well and pour into greased casserole dish. Bake for 30 minutes and serve.
I have to say I am really excited about this recipe. I am madly in love with stuffing!!! I found a recipe online a few minutes ago that I am soooooooo making this week.
1 package(s) (16-ounce) dry corn bread mix
2 tablespoon(s) butter
1 tablespoon(s) garlic, minced
1/2 cup(s) celery, diced small
1 yellow onion, diced small
1 red bell pepper, diced small
1 pound(s) Andouille or chorizo sausage, cut into small cubes
1 pound(s) jumbo lump crabmeat, drained and picked of shells
2 eggs, beaten
1 cup(s) clam juice
1 cup(s) chicken broth
1 1/2 tablespoon(s) Chesepeake Bay-style seasoning
1.Prepare corn bread mix according to the packaging. Cool and crumble into a large metal bowl.
2.Preheat the oven to 350 degrees F. Grease a 13" x 9" glass casserole dish.
3.In a large skillet melt butter over medium high heat. Sauté garlic, celery, onion, and pepper until tender. Add sausage and crabmeat and continue to cook for 5 minutes, stirring gently so as to not break up the crabmeat.
4.Pour ingredients into crumbled cornbread and add the eggs, clam juice, chicken broth, and seasoning. Mix well and pour into greased casserole dish. Bake for 30 minutes and serve.
Tuesday, September 14, 2010
Food Everyday - Fresh Flavor Fast
Salmon With Braised Napa Cabbage
(Original Recipe)
4 Slices Bacon, Cut Into 1" Pieces
1 1/2 Pounds Skinless Salmon Fillet, Cut into 4 Pieces (Lengthwise & Then Crosswise)
1 Napa Cabbage - Halved, Cored, & Thinly Sliced Crosswise
3 Tablespoons White Wine Vinegar
In a large, deep skillet with a tight fitting lid, cook bacon over medium heat until crisp, turning occasionally, 5 to 8 minutes. With a slotted spoon, transfer to a paper towel lined plate to drain. Pour off all but 2 tablespoons rendered fat from skillet.
Raise heat to medium-high. Season salmon on both sides with salt and pepper. Cook until browned, 1 to 2 minutes per side (salmon will finish cooking later). Transfer salmon to a plate.
Put as much cabbage into skillet as will fit; add vinegar. Cover; cook, tossing occasionally, adding more cabbage as it wilts. Once all cabbage has been added, cook, covered, until tender, 10 to 12 minutes. Season with salt and pepper.
Stir in bacon, and place salmon on top. Cover; cook until salmon is opaque throughout, 3 to 5 minutes. Divide cabbage mixture among 4 plates, top with salmon, and serve.
Tuesday, September 7, 2010
Mediterranean Pizza With Whole Wheat Crust
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1980248&adsqs=raid:1990411
I was looking around for a different recipe and this is what I came across. I am actually scared to DEATH to use yeast - ugh! I would really like to make this crust though. Allen doesn't like artichokes, so that would have to be left off, but other than that everything looks really yummy! I am really trying to put more veggies in my diet but for some reason my brain puts the brakes on every time. Below is the recipe:
2 tablespoons honey
1 1/2 teaspoons dry yeast
2 tablespoons warm water (100° to 110°)
1 tablespoon olive oil
1 cup all-purpose flour
1/4 cup whole wheat flour
3/4 teaspoon salt, divided
1/3 cup cold water
Cooking spray
2 teaspoons cornmeal
1 plum tomato, thinly sliced
1 teaspoon olive oil
1/2 cup chopped red onion
1 small zucchini, thinly sliced
4 garlic cloves, minced
2 tablespoons chopped fresh basil, divided
2 tablespoons chopped fresh oregano, divided
1/4 teaspoon black pepper
3/4 cup (3 ounces) pre-shredded part-skim mozzarella and provolone cheese blend
1/2 cup crumbled feta cheese with basil and sun-dried tomatoes
Combine first 3 ingredients in a large bowl; let stand 5 minutes. Stir in 1 tablespoon oil. Lightly spoon flours into dry measuring cups; level with a knife. Stir flours and 1/2 teaspoon salt into yeast mixture. Gradually add 1/3 cup cold water, stirring until dough forms a ball.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 2 minutes). Roll dough into a 9-inch circle on a lightly floured surface. Place dough on a 12-inch pizza pan coated with cooking spray and sprinkled with cornmeal.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
Place tomato slices on paper towels; let stand 5 minutes.
Preheat oven to 400°.
Heat 1 teaspoon oil in a large nonstick skillet. Add onion, zucchini, and garlic; sauté 4 minutes or until tender. Add 1 1/2 tablespoons each of basil and oregano; sauté 30 seconds. Drain. Stir in 1/4 teaspoon salt and pepper. Set aside.
Crimp edges of dough with fingers to form a rim; coat with cooking spray. Bake at 400° for 9 to 10 minutes or until lightly browned. Sprinkle crust with 1/2 cup cheese blend. Top with vegetable mixture. Sprinkle with 1/4 cup cheese blend. Place tomato slices on top of cheese. Sprinkle with feta cheese and remaining basil and oregano. Bake an additional 6 to 7 minutes or until crust is golden. Serve immediately.
I was looking around for a different recipe and this is what I came across. I am actually scared to DEATH to use yeast - ugh! I would really like to make this crust though. Allen doesn't like artichokes, so that would have to be left off, but other than that everything looks really yummy! I am really trying to put more veggies in my diet but for some reason my brain puts the brakes on every time. Below is the recipe:
2 tablespoons honey
1 1/2 teaspoons dry yeast
2 tablespoons warm water (100° to 110°)
1 tablespoon olive oil
1 cup all-purpose flour
1/4 cup whole wheat flour
3/4 teaspoon salt, divided
1/3 cup cold water
Cooking spray
2 teaspoons cornmeal
1 plum tomato, thinly sliced
1 teaspoon olive oil
1/2 cup chopped red onion
1 small zucchini, thinly sliced
4 garlic cloves, minced
2 tablespoons chopped fresh basil, divided
2 tablespoons chopped fresh oregano, divided
1/4 teaspoon black pepper
3/4 cup (3 ounces) pre-shredded part-skim mozzarella and provolone cheese blend
1/2 cup crumbled feta cheese with basil and sun-dried tomatoes
Combine first 3 ingredients in a large bowl; let stand 5 minutes. Stir in 1 tablespoon oil. Lightly spoon flours into dry measuring cups; level with a knife. Stir flours and 1/2 teaspoon salt into yeast mixture. Gradually add 1/3 cup cold water, stirring until dough forms a ball.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 2 minutes). Roll dough into a 9-inch circle on a lightly floured surface. Place dough on a 12-inch pizza pan coated with cooking spray and sprinkled with cornmeal.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
Place tomato slices on paper towels; let stand 5 minutes.
Preheat oven to 400°.
Heat 1 teaspoon oil in a large nonstick skillet. Add onion, zucchini, and garlic; sauté 4 minutes or until tender. Add 1 1/2 tablespoons each of basil and oregano; sauté 30 seconds. Drain. Stir in 1/4 teaspoon salt and pepper. Set aside.
Crimp edges of dough with fingers to form a rim; coat with cooking spray. Bake at 400° for 9 to 10 minutes or until lightly browned. Sprinkle crust with 1/2 cup cheese blend. Top with vegetable mixture. Sprinkle with 1/4 cup cheese blend. Place tomato slices on top of cheese. Sprinkle with feta cheese and remaining basil and oregano. Bake an additional 6 to 7 minutes or until crust is golden. Serve immediately.
Saturday, September 4, 2010
Halloween Treats
This morning I was really excited. My Dad called early and asked if he could pick up little man to take him for a few hours. Well duh - he will be ready in 5 minutes...LOL!!
I started sorting out the items I had purchased the day before to make: "Owl-ween Treats"
http://www.southernliving.com/food/holidays-occasions/halloween-desserts-treats-recipes-00400000054823/
I bought: Oreos, M&M, Candy Corns, 3 different bottles of Halloween sprinkles, milk chocolate, and (what I thought was) Moon Pies. Apparently I bought "Marshmallow Pies" which are basically the same thing but they are much smaller. There is no way possible that I could fit 2 Oreos on the cookie. UGH - so I gave up and called my "Mommy" to complain...LOL. She told me she had seen "Moon Pies" at Target - how neat that she remember that. Slight hope started to weasel its way into my negative mood and I decided to go to Target when little man woke up from his nap. Off we go to Target. We picked out Halloween shirts for little man and my niece, we looked at toys, and then we went to get Moon Pies. Guess what? NO MOON PIES! They didn't even have the Marshmallow Pies. Sooooo $64 later, we had shirts, movies, and NO Moon Pies.
At this point, I decided to just decorate the Marshmallow Pies I had already purchase. By doing this, I have found that decorating is a lot more complicated than I thought. How hard is it really to decorate chocolate covered marshmallow cookies? Apparently, for me, pretty hard!
I started sorting out the items I had purchased the day before to make: "Owl-ween Treats"
http://www.southernliving.com/food/holidays-occasions/halloween-desserts-treats-recipes-00400000054823/
I bought: Oreos, M&M, Candy Corns, 3 different bottles of Halloween sprinkles, milk chocolate, and (what I thought was) Moon Pies. Apparently I bought "Marshmallow Pies" which are basically the same thing but they are much smaller. There is no way possible that I could fit 2 Oreos on the cookie. UGH - so I gave up and called my "Mommy" to complain...LOL. She told me she had seen "Moon Pies" at Target - how neat that she remember that. Slight hope started to weasel its way into my negative mood and I decided to go to Target when little man woke up from his nap. Off we go to Target. We picked out Halloween shirts for little man and my niece, we looked at toys, and then we went to get Moon Pies. Guess what? NO MOON PIES! They didn't even have the Marshmallow Pies. Sooooo $64 later, we had shirts, movies, and NO Moon Pies.
At this point, I decided to just decorate the Marshmallow Pies I had already purchase. By doing this, I have found that decorating is a lot more complicated than I thought. How hard is it really to decorate chocolate covered marshmallow cookies? Apparently, for me, pretty hard!
UPDATE:
I FOUND MOON PIES!!! Whoo Hoo!! Boy did these things turn out! So simple and everyone who ate them (and likes moon pies) loved them.
Friday, August 27, 2010
HALLOWEEN PROJECT
Thinking - thinking - thinking......DECISION!
Ok this is the plan. I have NEVER been much on making crafty creative baking items. My sister is really the one who does that. I don't know why but I am starting to get an itch to do some. They just seem fun and silly. I guess I am also getting a little more comfortable with baking and melting chocolate. Any-whoo...I asked my sister today if she would like to help me with my new project. I plan on creating a page for "Holidays" - starting with Halloween. I want to make 10-15 different Halloween Treats and post them on my site. We will see how it all unfolds!!
Ok this is the plan. I have NEVER been much on making crafty creative baking items. My sister is really the one who does that. I don't know why but I am starting to get an itch to do some. They just seem fun and silly. I guess I am also getting a little more comfortable with baking and melting chocolate. Any-whoo...I asked my sister today if she would like to help me with my new project. I plan on creating a page for "Holidays" - starting with Halloween. I want to make 10-15 different Halloween Treats and post them on my site. We will see how it all unfolds!!
Thursday, August 26, 2010
Gooseberry Patch - Halloween
I saw a magazine on the wrack at the grocery store that I have never purchased. The cover looked so neat I couldn't resist (I would like to think that I tried really hard to resist, but I'm not sure if that is the case.) For the sake of my husband - I tried really really hard...LOL!
There is one recipe, for a fact, that I am going to make this year. I always say I am going to make a festive recipe, but normally I do not....that is my sister. She is very crafty when it comes to neat little snacks that look like corn, or heart, oh how about the age of her child as give-a-ways for her birthday. Don't get me started - she is super Mom when it comes to that stuff. We like to go to Aunt Shell's how to get crafty cause Mommy is a dud!!!!! Ok back to the recipe:
BABY GHOSTS
Microwave 12 ounces of white chocolate in a microwave safe bowl on high 60 seconds, stirring every 15 seconds, until smooth. For each ghost, dip three-quarters of a peanut-shaped peanut butter cookie (pretty sure they are called nutter-butters) in the melted chocolate. Top with 2 mini chocolate chips for eyes. Place prepared ghosts on wax paper and refrigerate to set.
I am telling you these are the cutest things I have EVER seen. They seem so simple to make. I will make the BEFORE Halloween and post a picture so you can see what I am talking about.
There is one recipe, for a fact, that I am going to make this year. I always say I am going to make a festive recipe, but normally I do not....that is my sister. She is very crafty when it comes to neat little snacks that look like corn, or heart, oh how about the age of her child as give-a-ways for her birthday. Don't get me started - she is super Mom when it comes to that stuff. We like to go to Aunt Shell's how to get crafty cause Mommy is a dud!!!!! Ok back to the recipe:
BABY GHOSTS
Microwave 12 ounces of white chocolate in a microwave safe bowl on high 60 seconds, stirring every 15 seconds, until smooth. For each ghost, dip three-quarters of a peanut-shaped peanut butter cookie (pretty sure they are called nutter-butters) in the melted chocolate. Top with 2 mini chocolate chips for eyes. Place prepared ghosts on wax paper and refrigerate to set.
I am telling you these are the cutest things I have EVER seen. They seem so simple to make. I will make the BEFORE Halloween and post a picture so you can see what I am talking about.
UPDATE:
Not only are these things too cute - they are sooooooooooooo yummy!!! I don't think I can make these often...I ate too many of them!
Friday, August 20, 2010
DIXIE DELI
I just bought a Food & Wine cooking magazine (September's Issue). I like Food & Wine but I don't have a lot of their magazines. I am really enjoying this issue. I read a layout they did on "Dixie Deli". His food looks sooooooo yummy. The deli is located in Carrboro, North Carolina (makes me want to visit).
http://www.foodandwine.com/articles/dixie-deli
Things that look tasty off his menu:
- Grilled Zucchini & Tomato Sandwich
- Hot Dogs With Cheddar & Sauteed Apples
- Meatball & Provolone Subs
- Watermelon Salad With Mint & Lime
- Herb-Roasted Pork Subs With Garlicky Spinach
- Oversized Breakfast Biscuits
- Neal's Deli Smoky Pastrami
I love the different ideas and combinations people come up with. I think that is why I enjoy cooking so much - it is almost as though you can never run out of ideas and new recipes to try. Just when you think there isn't another way to make a biscuit or serve a hot dog, someone comes up with a neat idea. I never get tired of going out to dinner and getting ideas for what I can do at home. It feels weird when you get something and the first thing that comes to mind is - I could make this at home and it would taste better.
http://www.foodandwine.com/articles/dixie-deli
Things that look tasty off his menu:
- Grilled Zucchini & Tomato Sandwich
- Hot Dogs With Cheddar & Sauteed Apples
- Meatball & Provolone Subs
- Watermelon Salad With Mint & Lime
- Herb-Roasted Pork Subs With Garlicky Spinach
- Oversized Breakfast Biscuits
- Neal's Deli Smoky Pastrami
I love the different ideas and combinations people come up with. I think that is why I enjoy cooking so much - it is almost as though you can never run out of ideas and new recipes to try. Just when you think there isn't another way to make a biscuit or serve a hot dog, someone comes up with a neat idea. I never get tired of going out to dinner and getting ideas for what I can do at home. It feels weird when you get something and the first thing that comes to mind is - I could make this at home and it would taste better.
Wednesday, August 18, 2010
BUTTERMILK-MEXICAN CHOCOLATE POUND CAKE
This recipe (98.7% sure) is going to happen tomorrow night. I will have to buy a bunt cake pan but it should be worth it. I just can't see how this recipe won't turn out to be a keeper.
Here it is:
http://find.myrecipes.com/recipes/recipefinder.dyn?ction=displayRecipe&recipe_id=1599561&adsqs=frnch:dailyindulgence
1 (8-oz.) Package Semisweet Chocolate Baking Squares, Chopped*
1 Cup Butter, Softened
1 1/2 Cups Sugar
4 Large Eggs
1/2 Cup Chocolate Syrup
2 Teaspoons Vanilla Extract
2 1/2 Cups All-Purpose Flour
2 Teaspoons Ground Cinnamon
1/4 Teaspoon Baking Soda
1/8 Teaspoon Salt
1 Cup Buttermilk
Garnish: Powdered Sugar
Microwave chocolate baking squares in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until chocolate is melted and smooth, stirring every 15 seconds.
Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.
Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan or a 12-cup Bundt pan.
Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to a wire rack, and let cool 1 hour and 30 minutes or until completely cool. Garnish, if desired.
*2 (4.4-oz.) packages Mexican chocolate, chopped, may be substituted for semisweet chocolate baking squares. Omit ground cinnamon, and proceed with recipe as directed. For testing purposes only, we used Nestlé Abuelita Mexican Chocolate.
Here it is:
http://find.myrecipes.com/recipes/recipefinder.dyn?ction=displayRecipe&recipe_id=1599561&adsqs=frnch:dailyindulgence
1 (8-oz.) Package Semisweet Chocolate Baking Squares, Chopped*
1 Cup Butter, Softened
1 1/2 Cups Sugar
4 Large Eggs
1/2 Cup Chocolate Syrup
2 Teaspoons Vanilla Extract
2 1/2 Cups All-Purpose Flour
2 Teaspoons Ground Cinnamon
1/4 Teaspoon Baking Soda
1/8 Teaspoon Salt
1 Cup Buttermilk
Garnish: Powdered Sugar
Microwave chocolate baking squares in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until chocolate is melted and smooth, stirring every 15 seconds.
Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.
Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan or a 12-cup Bundt pan.
Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to a wire rack, and let cool 1 hour and 30 minutes or until completely cool. Garnish, if desired.
*2 (4.4-oz.) packages Mexican chocolate, chopped, may be substituted for semisweet chocolate baking squares. Omit ground cinnamon, and proceed with recipe as directed. For testing purposes only, we used Nestlé Abuelita Mexican Chocolate.
UPDATE:
I didn't really care for this cake BUT my husband really liked it. It was very moist - just not my kind of flavors. I changed the recipe a little - I didn't have some ingredients.
WHOLE CHICKEN
I was recently at the grocery store and decided after 4 years of cooking I will actually attempt cooking a WHOLE CHICKEN!!!!!!!!!!!!!! You would think that this would not be a big deal but whole chicken scare the ever loving day lights out of me. Although, as I go through my cooking magazines and browse recipes, it really doesn't seem that scary. I also thought there may be a possibility that I would actually cut the breast bone out and butterfly the chicken.....lol that is really making me nervous.
OK down to business:
OK down to business:
Fine Cooking (Chicken Issue September 30th)
This recipes looks super simple and really really yummy. Below is the original recipe that I found. If I get around to making this recipe, I will make a few changes. Although I do like rosemary, thyme is the love of my life for herbs. It smells so wonderful all the time and the flavor is spectacular. Also I think that shallots may be a little "specialty" and the cost may not be worth it for me. I think if I bought small yellow onions and halved or quartered them it could serve the same purpose. A meat thermometer is very very important. Anyone who is roasting meat in the oven or grilling large pieces of meat needs one. They will allow you to cook the meat to the perfect temperature - this will then ensure that you do not have dry meat and happy eaters!!
Ok on to the recipe!!
"Roast Chicken With Caramelized Shallots & Fingerling Potatoes"
Kosher Salt
Ground Black Pepper
(1) 3 1/2 - 4 Pound Chicken...Rinsed and patted dry with paper towels.
2 Tablespoons Unsalted Butter
2 Tablespoons Chopped Fresh Rosemary
1 1/2 Pounds Fingerling Potatoes, Cut on the diagonal into 1 1/2" pieces.
4 Shallots, peeled
1 Tablespoon Sherry Vinegar
Sprinkle 2 1/2 teaspoons salt and 1/2 teaspoon pepper all over the chicken, including the cavity. Place on a rack in a pan, put the chicken on top, and let sit for up to 24 hours, uncovered, in the refrigerator.
Position a rack in the center of the oven and heat the oven to 425 degrees. In a small bowl, mix the butter with half of the rosemary.
Using a brush, dab the butter between the skin and the breast meat, taking care not to rip the skin, and spread the remaining butter all over the bird, including the cavity. In a large bowl, toss the potatoes and shallots with remaining rosemary, 1 teaspoon salt and 1/2 teaspoon pepper. Set the chicken breast side up on a rack in a large roasting pan. Scatter the potatoes and shallots underneath the chicken and the rack.
Roast the chicken until the breasts are nicely browned all over, about 35 minutes. Gently flip the chicken (use tongs to clutch the inside of the cavity and the side of the bird) and cook until an instant thermometer inserted into the thickest part of the thigh registers 165-170 degrees F - this should take another 15-20 minutes.
Transfer the chicken to a cutting board and let rest, breast side up, for 10 minutes. Meanwhile, toss the potatoes and shallots with vinegar and return the pan to the oven to continue browning them, another 10 minutes, tossing again once or twice.
Carve the chicken. Serve with a drizzle of any juices accumulated on the cutting board and the shallots and potatoes.
MY IDEAS...
Apparently I need an outlet for different ideas, thoughts or recipes I have floating around my little mind. You could easily say that I live and breath cooking - LOVE LOVE LOVE IT!! This blog is where my mind can let it all out and there actually be a place I can go back and look at it.
MY WEBSITE:
Subscribe to:
Posts (Atom)