These are truly fantastic although, granted, not ingredients I usually have around the house.
1/4 cup olive oil
1/2 cup chopped walnuts
2 Tbsp grated Parmesan cheese
2 Tbsp minced fresh rosemary
1 loaf (12 oz) focaccia bread
8 thin slices prosciutto
1 medium apple, sliced
6 oz Brie cheese, rind removed and sliced
In a blender, combine the oil, walnuts, Parmesan cheese and rosemary; cover and process until blended and nuts are finely chopped. With a bread knife, split focaccia into two horizontal layers. Spread rosemary mixture over cut sides of bread.
On bottom of bread, layer prosciutto, apple and Brie; replace bread top. Cut into quarters. Cook on an indoor grill for 2-3 minutes or until bread is browned and cheese is melted. To serve cut each wedge in half.
Thursday, April 14, 2011
Ground Beef Biscuit Stew
1 lb ground beef
1 medium onion, chopped
1 can (14 1/2 oz) stewed tomatoes, cut up
1 pkg (10 oz) frozen mixed vegetables
1 can (8 oz) tomato sauce
Biscuits:
1 cup all-purpose flour
1 1/2 tsp baking powder
2 Tbsp shortening
2/3 cup milk
1 tsp prepared mustard
1/2 cup shredded cheddar cheese, divided
In a large skillet, cook beef and onion over medium heat, until meat is no longer pink; drain. Stir in the tomatoes, mixed vegetables, and tomato sauce. Transfer to a greased 11x7 baking dish. Cover and bake at 400 degrees for 15 minutes.
For biscuits, in a bowl, combine flour and baking powder. Cut in shortening until mixture resembles coarse crumbs. With a fork, stir in milk and mustard until mixture forms a soft dough. Add 6 Tbsp cheese. Drop by tablespoonfuls onto stew. Bake for 15-20 minutes or until golden brown; sprinkle with remaining cheese
1 medium onion, chopped
1 can (14 1/2 oz) stewed tomatoes, cut up
1 pkg (10 oz) frozen mixed vegetables
1 can (8 oz) tomato sauce
Biscuits:
1 cup all-purpose flour
1 1/2 tsp baking powder
2 Tbsp shortening
2/3 cup milk
1 tsp prepared mustard
1/2 cup shredded cheddar cheese, divided
In a large skillet, cook beef and onion over medium heat, until meat is no longer pink; drain. Stir in the tomatoes, mixed vegetables, and tomato sauce. Transfer to a greased 11x7 baking dish. Cover and bake at 400 degrees for 15 minutes.
For biscuits, in a bowl, combine flour and baking powder. Cut in shortening until mixture resembles coarse crumbs. With a fork, stir in milk and mustard until mixture forms a soft dough. Add 6 Tbsp cheese. Drop by tablespoonfuls onto stew. Bake for 15-20 minutes or until golden brown; sprinkle with remaining cheese
Meat 'n' Cheese Stromboli
1 medium onion, sliced and separated into rings
1 medium green pepper, sliced into rings
1 Tbsp butter
2 loaves (16 oz each) frozen bread dough, thawed
1/2 lb thinly sliced hard salami
1/2 lb thinly sliced deli ham
1/2 lb sliced mozzarella cheese
1/2 lb sliced mild cheddar cheese
1/2 tsp Italian seasoning
1/4 tsp garlic powder
1/8 tsp pepper
1 egg, beaten
1 tsp poppy seeds
In a large skillet, saute onion and green pepper in butter until crisp-tender; set aside.
On two greased baking sheets, roll each loaf of dough into a 15"X12" rectangle. Arrange the salami, ham and cheeses lengthwise over half of each rectangle to within 1/2" of edges. Top with onion mixture; sprinkle with Italian seasoning, garlic powder and pepper. Fold dough over filling; Pinch edges to seal well.
Brush with egg and sprinkle with poppy seeds. Bake at 400 degrees for 15-20 minutes or until golden brown. Cool for 5 minutes before slicing.
1 medium green pepper, sliced into rings
1 Tbsp butter
2 loaves (16 oz each) frozen bread dough, thawed
1/2 lb thinly sliced hard salami
1/2 lb thinly sliced deli ham
1/2 lb sliced mozzarella cheese
1/2 lb sliced mild cheddar cheese
1/2 tsp Italian seasoning
1/4 tsp garlic powder
1/8 tsp pepper
1 egg, beaten
1 tsp poppy seeds
In a large skillet, saute onion and green pepper in butter until crisp-tender; set aside.
On two greased baking sheets, roll each loaf of dough into a 15"X12" rectangle. Arrange the salami, ham and cheeses lengthwise over half of each rectangle to within 1/2" of edges. Top with onion mixture; sprinkle with Italian seasoning, garlic powder and pepper. Fold dough over filling; Pinch edges to seal well.
Brush with egg and sprinkle with poppy seeds. Bake at 400 degrees for 15-20 minutes or until golden brown. Cool for 5 minutes before slicing.
Rosemary/Lemon BBQ Pork Chops/Chicken
I really liked these!
2 garlic cloves, minced
1/2 cup lemon juice
Grated peel of 1 lemon
2 Tbsp olive oil
1 Tbsp chopped fresh rosemary or 1 tsp dried
1/8 tsp dried basil
1/8 tsp lemon pepper
4 pork chops or chicken breasts (1" thick)
Whisk together garlic, lemon juice and peel, oil, rosemary, basil and lemon pepper. Place pork chops/chicken in a large plastic bag; pour in marinade. Seal and refrigerate at least 2 hours or overnight, turning occasionally. Drain and reserve marinade. Grill chops over medium coals about 6 minutes per side or until juices run clear, brushing occasionally with marinade.
2 garlic cloves, minced
1/2 cup lemon juice
Grated peel of 1 lemon
2 Tbsp olive oil
1 Tbsp chopped fresh rosemary or 1 tsp dried
1/8 tsp dried basil
1/8 tsp lemon pepper
4 pork chops or chicken breasts (1" thick)
Whisk together garlic, lemon juice and peel, oil, rosemary, basil and lemon pepper. Place pork chops/chicken in a large plastic bag; pour in marinade. Seal and refrigerate at least 2 hours or overnight, turning occasionally. Drain and reserve marinade. Grill chops over medium coals about 6 minutes per side or until juices run clear, brushing occasionally with marinade.
Lemon-Pecan Pork Chops (or Chicken)
4 boneless pork loin chops or chicken breasts (7 oz each)
1 tsp lemon-pepper seasoning
1/2 tsp garlic salt
1 Tbsp butter
1 cup chopped pecans
1/4 cup lemon juice
Sprinkle pork/chicken with lemon-pepper and garlic salt. In a large skillet over medium heat, cook in butter for 8-10 mins on each side or until juices run clear. Remove and keep warm.
Add the pecans and lemon juice to the skillet; cook and stir for 1 minutes or until heated through. Spoon over pork/chicken.
1 tsp lemon-pepper seasoning
1/2 tsp garlic salt
1 Tbsp butter
1 cup chopped pecans
1/4 cup lemon juice
Sprinkle pork/chicken with lemon-pepper and garlic salt. In a large skillet over medium heat, cook in butter for 8-10 mins on each side or until juices run clear. Remove and keep warm.
Add the pecans and lemon juice to the skillet; cook and stir for 1 minutes or until heated through. Spoon over pork/chicken.
Three Herb Steak
1/2 cup snipped fresh parsley
1/4 cup olive oil
1/4 cup snipped fresh basil
1 Tbsp snipped fresh oregano
1-2 tsp cracked black pepper
1/2 tsp salt
2 beef top loin steaks, cut 1 1/2" thick
2 medium red or yellow sweet peppers, cup in 1/2" rings
1 Tbsp olive oil
Salt and pepper
In a bowl combine parsley, the 1/4 cup olive oil, basil, oregano, black pepper, and 1/2 tsp salt. Trim fat from meat. Pat about two thirds herb mixture on both sides of steaks. Cover; refrigerate 1 hour.
Meanwhile, brush pepper rings with the 1 Tbsp olive oil. Season with salt and pepper.
Grill steaks to desired doneness, grilling the pepper rings next to the steaks the last 8-10 mins of grilling; or until tender, turning once. Remove steaks from grill and sprinkle with remaining herb mixture. Cover; let stand 5-10 mins. Slice across the grain and serve with peppers.
1/4 cup olive oil
1/4 cup snipped fresh basil
1 Tbsp snipped fresh oregano
1-2 tsp cracked black pepper
1/2 tsp salt
2 beef top loin steaks, cut 1 1/2" thick
2 medium red or yellow sweet peppers, cup in 1/2" rings
1 Tbsp olive oil
Salt and pepper
In a bowl combine parsley, the 1/4 cup olive oil, basil, oregano, black pepper, and 1/2 tsp salt. Trim fat from meat. Pat about two thirds herb mixture on both sides of steaks. Cover; refrigerate 1 hour.
Meanwhile, brush pepper rings with the 1 Tbsp olive oil. Season with salt and pepper.
Grill steaks to desired doneness, grilling the pepper rings next to the steaks the last 8-10 mins of grilling; or until tender, turning once. Remove steaks from grill and sprinkle with remaining herb mixture. Cover; let stand 5-10 mins. Slice across the grain and serve with peppers.
Wednesday, April 13, 2011
Corned Beef and Cabbage
Note: This is a conglomeration of several recipes I found on the Internet. I didn't like the cut of beef they sell in the corned beef packages (too spongy), but the sauce and vegetables in this recipe were fantastic. If I were to do it again, I'd use a less fatty meat and look up how to pickle it myself to make it "corned".
3 lbs corned beef brisket with spice packet
1/3 cup brown sugar
4 Tbsp butter (divided)
1 Tbsp mustard
1/3 cup ketchup
3 Tbsp apple cider vinegar
10 small red potatoes, cubed
5 carrots, peeled and cut into 3" pieces
5 large cloves of garlic
2 bay leaves
12 whole peppercorns
1 large head cabbage, cut into small wedges
1 large white onion, cut into wedges
Place corned beef in a large pot and cover with water. Add spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
While the meat is simmering, combine the brown sugar, 2 Tbsp butter, mustard, ketchup, and vinegar in a small saucepan. Heat, stirring constantly, until smooth. Set aside.
When done simmering, remove meat from water and place in a roasting pan, (reserving the pot of simmering water for the vegetables). Pour the sauce over the brisket and cook at 350 degrees in the oven for 30-40 minutes while the veggies are cooking.
Add the potatoes and carrots to the water pot with the remaining butter, garlic, onion, bay leaves, and peppercorns. Cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes.
Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the pot) as you want. Slice meat across the grain.
3 lbs corned beef brisket with spice packet
1/3 cup brown sugar
4 Tbsp butter (divided)
1 Tbsp mustard
1/3 cup ketchup
3 Tbsp apple cider vinegar
10 small red potatoes, cubed
5 carrots, peeled and cut into 3" pieces
5 large cloves of garlic
2 bay leaves
12 whole peppercorns
1 large head cabbage, cut into small wedges
1 large white onion, cut into wedges
Place corned beef in a large pot and cover with water. Add spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
While the meat is simmering, combine the brown sugar, 2 Tbsp butter, mustard, ketchup, and vinegar in a small saucepan. Heat, stirring constantly, until smooth. Set aside.
When done simmering, remove meat from water and place in a roasting pan, (reserving the pot of simmering water for the vegetables). Pour the sauce over the brisket and cook at 350 degrees in the oven for 30-40 minutes while the veggies are cooking.
Add the potatoes and carrots to the water pot with the remaining butter, garlic, onion, bay leaves, and peppercorns. Cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes.
Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the pot) as you want. Slice meat across the grain.
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