A simple dish that tastes great, time after time. Kids love it and it obviously makes a great side dish as well. It's really worth going to the store and picking up some real parmesan cheese. The jar stuff just won't do...
1 pkg. linguine or similar pasta
1/2 stick of butter (soft or melted)
1 cup of shaved parmesan cheese
(reserve a 1/2 cup of pasta water after boiling)
Boil the pasta per the package instructions. In the bowl you'll use for the pasta after cooking, place the melted butter in the bottom of the dish. Use a micro-planer or shredder for the cheese and place it on the pasta once it's transferred to the bowl. Before mixing the three ingredients together, place the pasta water you reserved into the dish, then mix. Serve immediately
Tuesday, June 29, 2010
Spice-Rubbed Chicken
Easy to prepare and fast, this dish is a family favorite. As you make this dish you can begin to experiment with the spices a bit. I recommend adding Sumak (from middle eastern stores), or smoked paprika as you get used to using dry rubs on poultry. Any way you slice it, this dish comes out wonderfully....
Dry ingredients:
2T ground ginger
2T ground garlic
2T ground onion powder
1T cumin
1T ground pepper
4T paprika
2T salt
1 whole chicken fryer
5 carrots
2 potatoes, peeled
1 can chicken stock (or diluted boullion cube)
Recipe:
Pre-heat oven to 425.
In a small bowl, combine the dry ingredients.
Put the chicken in a glass baking dish that has been buttered, or use cooking spray.
Make sure the chicken is not wet from thawing; if so, dry it with paper towels.
Rub the chicken with the dry mixture, paying attention to getting between the
Meat and the skin. Try to coat every part of the chicken.
Cut up the washed carrots and potatoes into small pieces and place in the glass dish around the chicken. Salt and pepper well.
Place the chicken into the oven and cook for 15 minutes.
Put the chicken stock into the glass baking dish and cook for 45 minutes more.
(1 hour total)
Let stand for 15-20 minutes before serving. After removing the vegetables and
Chicken from the dish, place the stock and juices into a frying pan.
Heat the pan to high heat and boil the mixture down for 3-4 minutes to reduce.
Pour over the chicken and serve.
Dry ingredients:
2T ground ginger
2T ground garlic
2T ground onion powder
1T cumin
1T ground pepper
4T paprika
2T salt
1 whole chicken fryer
5 carrots
2 potatoes, peeled
1 can chicken stock (or diluted boullion cube)
Recipe:
Pre-heat oven to 425.
In a small bowl, combine the dry ingredients.
Put the chicken in a glass baking dish that has been buttered, or use cooking spray.
Make sure the chicken is not wet from thawing; if so, dry it with paper towels.
Rub the chicken with the dry mixture, paying attention to getting between the
Meat and the skin. Try to coat every part of the chicken.
Cut up the washed carrots and potatoes into small pieces and place in the glass dish around the chicken. Salt and pepper well.
Place the chicken into the oven and cook for 15 minutes.
Put the chicken stock into the glass baking dish and cook for 45 minutes more.
(1 hour total)
Let stand for 15-20 minutes before serving. After removing the vegetables and
Chicken from the dish, place the stock and juices into a frying pan.
Heat the pan to high heat and boil the mixture down for 3-4 minutes to reduce.
Pour over the chicken and serve.
"Chicken That Daddy Ate All"
Yes, this is what my kids call it. Definitely my favorite dish, but now I actually save some for them. There's just something about the combination of ginger and soy sauce that makes my mouth water. It takes me back to my first visit to a Beni-Hana restaurant with it's simple asian flavors and healthy ingredients. I would recommend building this recipe around fresh asparagus when the price comes down at the market....
Ingredients:
2T cooking oil
4 cloves garlic (minced)
¾ lb. green beans or asparagus
1 lb. boneless pork loin or chicken
Sauce:
½ cup sugar
½ cup soy sauce
1t fresh minced ginger or ½ t ground ginger
¼ cup sesame oil
¼ cup rice wine vinegar
Recipe:
Heat pan first to medium heat and add the oil once the pan is hot. Add
The garlic and stir until slightly browned.
Add vegetables and pork (or chicken) and cook until done. Push them
To the side of the pan or wok.
Blend the sugar, soy, ginger, sesame oil and vinegar before adding them
To the pan.
Add the sauce to the pork (or chicken) and vegetables and coat them
Thoroughly. Serve immediately over rice (or rice noodles)
Ingredients:
2T cooking oil
4 cloves garlic (minced)
¾ lb. green beans or asparagus
1 lb. boneless pork loin or chicken
Sauce:
½ cup sugar
½ cup soy sauce
1t fresh minced ginger or ½ t ground ginger
¼ cup sesame oil
¼ cup rice wine vinegar
Recipe:
Heat pan first to medium heat and add the oil once the pan is hot. Add
The garlic and stir until slightly browned.
Add vegetables and pork (or chicken) and cook until done. Push them
To the side of the pan or wok.
Blend the sugar, soy, ginger, sesame oil and vinegar before adding them
To the pan.
Add the sauce to the pork (or chicken) and vegetables and coat them
Thoroughly. Serve immediately over rice (or rice noodles)
Chicken Panini's
You'll need a panini maker for this one. This recipe works well with any leftover chicken in the refrigerator. There's nothing quite like a cheesey chicken sandwich, especially on a cold day...
Ingredients:
Panini bread or sliced French bread
1 pkg. grilled chicken breasts or 1 cooked rotisserie chicken
(leftover chicken works well, too)
1 stick butter
1 jar of pesto spread
1 onion
2 T cooking oil
1 pkg. Mozzerella cheese
1 pkg. Colby jack cheese or Monterey Jack cheese
Recipe:
Start by heating a frying pan to medium and cooking the onions
In the oil for 10 minutes, or until opaque. Set aside.
Heat the Panini maker.
Spread butter on the inside of each piece of bread, and a little on the
Outside of each piece as well.
Spread pesto on one of the slices.
To assemble, place chicken on the bread, cover with both cheeses.
Put some sautéed onions on top of the cheese and cover with the other slice of bread.
Place in the Panini maker and cook for 2 min., no matter when the “ready” light goes on.
Slice and serve.
Ingredients:
Panini bread or sliced French bread
1 pkg. grilled chicken breasts or 1 cooked rotisserie chicken
(leftover chicken works well, too)
1 stick butter
1 jar of pesto spread
1 onion
2 T cooking oil
1 pkg. Mozzerella cheese
1 pkg. Colby jack cheese or Monterey Jack cheese
Recipe:
Start by heating a frying pan to medium and cooking the onions
In the oil for 10 minutes, or until opaque. Set aside.
Heat the Panini maker.
Spread butter on the inside of each piece of bread, and a little on the
Outside of each piece as well.
Spread pesto on one of the slices.
To assemble, place chicken on the bread, cover with both cheeses.
Put some sautéed onions on top of the cheese and cover with the other slice of bread.
Place in the Panini maker and cook for 2 min., no matter when the “ready” light goes on.
Slice and serve.
Legendary Spaghetti
I use Lawry’s mix, but over the years have doctored it to
be unbelievably good. One myth: the longer the sauce sits,
the better. False! The sauce should be made no longer than
one hour ahead of time. When I make this dish I make a lot of extra sauce to freeze for a rainy day. I have played with this recipe for 20 years and I believe I have it just the way I love it best. Don't forget to sprinkle some fresh grated parmesan cheese on top --
Ingredients:
Lawry’s spaghetti sauce mix
1 lb. ground beef
1 carton sliced mushrooms
1 onion, minced
3 T garlic, minced
1 T sugar
1 (6 oz). can tomato paste
2 (12 oz.) cans tomato sauce
2 cups water
½ stick of butter
2T cooking oil
1 pkg. linguine
be unbelievably good. One myth: the longer the sauce sits,
the better. False! The sauce should be made no longer than
one hour ahead of time. When I make this dish I make a lot of extra sauce to freeze for a rainy day. I have played with this recipe for 20 years and I believe I have it just the way I love it best. Don't forget to sprinkle some fresh grated parmesan cheese on top --
Ingredients:
Lawry’s spaghetti sauce mix
1 lb. ground beef
1 carton sliced mushrooms
1 onion, minced
3 T garlic, minced
1 T sugar
1 (6 oz). can tomato paste
2 (12 oz.) cans tomato sauce
2 cups water
½ stick of butter
2T cooking oil
1 pkg. linguine
pinch of sugar
Recipe:
Boil the water for the linguini, follow pkg. directions, but subtract 2 min.
From the recommended cooking time. Add 2 T oil and 1T salt to the water
And once cooked, drain the water.
Brown the ground meat, drain the fat and set aside.
In a large frying pan, or large sauce pan combine the following:
Tomato paste, tomato sauce, lawry’s mix, cooking oil, water.
Bring to a boil, but don’t let it overflow or get so hot that it pops.
At that high temperature, add the meat, mushrooms, onion, garlic
And sugar. (sugar cuts the acidity of the tomatoes)
Reduce heat to the lowest temperature to simmer slowly.
Simmer for 45 min. to one hour.
Recipe:
Boil the water for the linguini, follow pkg. directions, but subtract 2 min.
From the recommended cooking time. Add 2 T oil and 1T salt to the water
And once cooked, drain the water.
Brown the ground meat, drain the fat and set aside.
In a large frying pan, or large sauce pan combine the following:
Tomato paste, tomato sauce, lawry’s mix, cooking oil, water.
Bring to a boil, but don’t let it overflow or get so hot that it pops.
At that high temperature, add the meat, mushrooms, onion, garlic
And sugar. (sugar cuts the acidity of the tomatoes)
Reduce heat to the lowest temperature to simmer slowly.
Simmer for 45 min. to one hour.
Follow the instructions for the pasta from the package. I recommend linguine if serving this to adults, or spaghetti if serving to children.
Street Tacos (Mexico)
My oldest daughter's favorite. Very quick and simple to make, this recipe was inspired by the carts in Ensenada, Mexico. The taco carts serve the most unique and delicious tacos, so I watched and learned how they put together such flavor. Bet you can't eat just one...
Ingredients:
Corn tortillas
Monterey Jack cheese 1lb. (sliced from deli, round)
Cilantro (fresh, 1 bunch)
Beef, chicken or pork (thinly sliced)
1T chili powder
1t cumin
1 can Pinto beans
1 jar (cheap Mexican salsa, or deli style salsa)
Lettuce (sliced thin to top the tacos)
1 cup olive oil (or canola oil)
Recipe:
Start by making the salsa. Use the existing salsa from the jar of the deli tub and
Add ¼ cup fresh cilantro. Refrigerate for at least a half hour. The cilantro will give your salsa the strong flavor for the tacos.
Fry the meat in 1T chili powder and 1t cumin. Make sure the meat has been drained of all juices before assembling in the tacos
Assembly:
Street tacos are assembled fast and should be eaten almost right out of the pan. I recommend that you use a frying pan just slightly larger than the corn tortilla.
Heat the pan on the highest heat. Put a little butter in the pan and wait for it to
Sizzle. Before it burns add a ¼ cup of oil and let the oil heat quickly.
Once the oil is hot, add the tortilla.
Turn the tortilla over after 15 seconds and once it is turned, add one slice of the
Cheese aiming for the middle of the tortilla.
While the tortilla and cheese is in the pan, use tongs to fold it in half so that the
Cheese is on the inside. After 15 more seconds, remove the tortilla for assembly.
Put your ingredients out and add the meat, the fresh cilantro (from remaining), the pinto beans, salsa and then top with lettuce and eat immediately.
Note**
If you have a gas stove, you can also roast the tortilla (instead of pan frying) directly on the burner. Just turn the gas on low and turn the tortilla every 15 seconds until it's hot enough to put the round cheese on. Then take it off and assemble once the cheese has melted.
Ingredients:
Corn tortillas
Monterey Jack cheese 1lb. (sliced from deli, round)
Cilantro (fresh, 1 bunch)
Beef, chicken or pork (thinly sliced)
1T chili powder
1t cumin
1 can Pinto beans
1 jar (cheap Mexican salsa, or deli style salsa)
Lettuce (sliced thin to top the tacos)
1 cup olive oil (or canola oil)
Recipe:
Start by making the salsa. Use the existing salsa from the jar of the deli tub and
Add ¼ cup fresh cilantro. Refrigerate for at least a half hour. The cilantro will give your salsa the strong flavor for the tacos.
Fry the meat in 1T chili powder and 1t cumin. Make sure the meat has been drained of all juices before assembling in the tacos
Assembly:
Street tacos are assembled fast and should be eaten almost right out of the pan. I recommend that you use a frying pan just slightly larger than the corn tortilla.
Heat the pan on the highest heat. Put a little butter in the pan and wait for it to
Sizzle. Before it burns add a ¼ cup of oil and let the oil heat quickly.
Once the oil is hot, add the tortilla.
Turn the tortilla over after 15 seconds and once it is turned, add one slice of the
Cheese aiming for the middle of the tortilla.
While the tortilla and cheese is in the pan, use tongs to fold it in half so that the
Cheese is on the inside. After 15 more seconds, remove the tortilla for assembly.
Put your ingredients out and add the meat, the fresh cilantro (from remaining), the pinto beans, salsa and then top with lettuce and eat immediately.
Note**
If you have a gas stove, you can also roast the tortilla (instead of pan frying) directly on the burner. Just turn the gas on low and turn the tortilla every 15 seconds until it's hot enough to put the round cheese on. Then take it off and assemble once the cheese has melted.
Poolside Punch
I stumbled upon the flavor combinations of Sunny Delight and Kool-aid by accident. But it was a GOOD accident. This punch is for everyone, not just the kids.
Ingredients:
1 part* Sunny Delight
1 part* Cherry or Strawberry Kool-aid
1 can of Sprite
Cut up some strawberries and/or cherries along with some citrus fruit and top the ice in the glass with it. Pour in the punch and kids will love it.
*1 part can either mean 16 or 32 ounces, depending on how many you want to serve. Adjust the Sprite as necessary to the size you are making. 1 can of Sprite can do one full gallon of the mixture just fine.
Ingredients:
1 part* Sunny Delight
1 part* Cherry or Strawberry Kool-aid
1 can of Sprite
Cut up some strawberries and/or cherries along with some citrus fruit and top the ice in the glass with it. Pour in the punch and kids will love it.
*1 part can either mean 16 or 32 ounces, depending on how many you want to serve. Adjust the Sprite as necessary to the size you are making. 1 can of Sprite can do one full gallon of the mixture just fine.
Blackberry Ribs
Never a summer goes by without making this dish for eating out on the deck. The sweet flavor of blackberries only compliment spare ribs and we love eating them outdoors as it can be a bit messy...
Ingredients:
1 rack of pork ribs (serves 3 or 4)
1 ¼ cups rinsed blackberries
¼ cup each; ketchup, honey, firmly packed brown sugar, minced ginger
1t pepper
1/2t salt
1 or 2t hot sauce to taste (optional)
Recipe:
Pre-heat oven to 450.
Combine all of the ingredients in a blender, or mash with a potato masher.
Put sauce ingredients into a small saucepan and cook on low heat until the mixture reduces a bit. (5 min.)
Cook the ribs for 30min. and baste with sauce. Turn the rack over
after 15 more minutes and baste the other side. Ribs will cook for a total of one hour, basting every 15 minutes with sauce.
Serve the remainder of the sauce with the ribs on the side.
The taste? Absolutely dazzling…
Ingredients:
1 rack of pork ribs (serves 3 or 4)
1 ¼ cups rinsed blackberries
¼ cup each; ketchup, honey, firmly packed brown sugar, minced ginger
1t pepper
1/2t salt
1 or 2t hot sauce to taste (optional)
Recipe:
Pre-heat oven to 450.
Combine all of the ingredients in a blender, or mash with a potato masher.
Put sauce ingredients into a small saucepan and cook on low heat until the mixture reduces a bit. (5 min.)
Cook the ribs for 30min. and baste with sauce. Turn the rack over
after 15 more minutes and baste the other side. Ribs will cook for a total of one hour, basting every 15 minutes with sauce.
Serve the remainder of the sauce with the ribs on the side.
The taste? Absolutely dazzling…
Black Bean Salsa
Great salsa for a summer day. The flavors all put together make it incredibly refreshing without being too spicy. This one is very kid-friendly....
Ingredients:
2 cans black beans, drained and rinsed
2 ears of fresh corn or 1 ½ cups frozen corn
2 avocado’s (Haas only) sliced
1 bell pepper diced (red, green, orange or yellow)
2 tomatoes sliced
6 green onions sliced
2-4 T crushed garlic
½ cup cilantro chopped
1t salt
Mix ingredients below:
1/3 cup fresh lime juice
½ cup of olive oil
1t salt
1/8t cayenne pepper
Mix all the ingredients together and serve with tortilla chips
(I prefer unsalted)
Ingredients:
2 cans black beans, drained and rinsed
2 ears of fresh corn or 1 ½ cups frozen corn
2 avocado’s (Haas only) sliced
1 bell pepper diced (red, green, orange or yellow)
2 tomatoes sliced
6 green onions sliced
2-4 T crushed garlic
½ cup cilantro chopped
1t salt
Mix ingredients below:
1/3 cup fresh lime juice
½ cup of olive oil
1t salt
1/8t cayenne pepper
Mix all the ingredients together and serve with tortilla chips
(I prefer unsalted)
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