Monday, May 28, 2012

Sesame Pork Meatballs

I found this idea a bit interesting, but had no doubt that the flavor would be amazing.  And I was right!  These meatballs are absolutely wonderful!  They're super tender, juicy, flavorful and simply delicious!  I served ours with some broccoli rice and a green salad.  Enjoy!
-cooking spray
-1 small onion, finely chopped
-2 baby carrots, finely shredded
-1 lb ground pork
-salt and pepper, to taste
-1 tsp dried parsley flakes
-3 Tbs Italian style bread crumbs
-1 egg
-1/4 cup sesame seeds (NOT toasted)
-oil for frying
Coat large skillet with cooking spray.  Add onion and carrots and cook until translucent (about 5 minutes).  Add ground pork and season with salt and pepper.  Sprinkle the parsley flakes.  Add the bread crumbs and stir until well combined.  Once pork is cooked through, remove mixture from heat.  Cool enough to handle with your hands.
Add the egg and mix with your hands.  Form meatballs and roll them through sesame seeds.  Place in hot oil and fry for a couple of minutes or until nice and golden brown.  Drain on paper towels and serve hot.  Enjoy!

Thursday, May 24, 2012

Chicken Lo Mein

Simple and delicious, this dish is super easy to put together.  It's perfect for a busy weeknight.  Enjoy!
-1/2 lb spaghetti, uncooked
-1/4 cup Asian Toasted Sesame Dressing
-2 large chicken breasts, skinless, boneless, cut into strips
-2 cloves garlic, minced
-1 small red onion, thinly sliced
-2 bell peppers (any color you want), sliced
-1/2 cup chicken broth
-1/4 cup soy sauce
-1 Tbs peanut butter
-2 Tbs chopped party peanuts
Cook pasta according to package directions.  Drain and cover to keep warm and moist.
Meanwhile, in a large skillet, heat the Asian dressing.  Add chicken and garlic and cook  until chicken is no longer pink.  Add onion, peppers, broth, soy sauce and peanut butter.  Cook for 5-7 more minutes.
Add mixture on top of cooked spaghetti.  Toss well.  Top with chopped peanuts.  Give it another stir and enjoy!

Monday, May 21, 2012

Sauteed Brussels Sprouts with Baby Bellas and Bacon

I only tried Brussels sprouts once before and they were not the tastiest dish I've had.  When I saw this recipe though, I thought I had to give them a second try.  I mean, how can it not taste good when mixed with mushrooms, bacon and butter??? :)  I am so glad I tried this, because I absolutely LOVED it!  Not only I enjoyed it, but my husband also who swore them off a long time ago.  We truly enjoyed this dish.  It's very flavorful and delicious!  Enjoy!
-1 lb Brussels sprouts, cleaned and quartered
-8 oz baby bella (cremini) mushrooms
-3-4 slices bacon, cut into 1 inch pieces
-1/4 cup extra virgin olive oil
-1 tsp salt
-2 Tbs unsalted butter
-1 tsp lemon juice
Heat oil over medium heat.  Add sprouts, mushrooms and bacon.  Season with salt and toss.
Reduce the heat to medium low, and cook, stirring occasionally, until sprouts and mushrooms are browned and tender (for about 30 minutes).
Remove pan from heat and stir in the butter.  Once butter is all melted, add the lemon juice.  Stir well and enjoy!

Thursday, May 17, 2012

Salmon Blender Souffle

This is such a nice, light and easy dinner to put together.  It is not the most filling meal, but it is very tasty.  The souffle puffs up nicely in the oven, but deflates quite a bit once out.  I wasn't quick enough to take my pictures when they looked really puffed up.:)  Anyway, this is a great dish.  Make sure to try it!  Enjoy!
-butter flavored cooking spray
-Italian style bread crumbs
-1 (7 1/2 oz) can red salmon
-6 eggs
-12 oz cottage cheese
-2 Tbs lemon juice
-1 tsp Dijon mustard
-1/4 red onion, chopped
-1 tsp dried parsley
Preheat oven to 350 F.  Line a baking sheet with aluminum foil.  Arrange 4 (8 oz each) ramekins on baking sheet.  Spray each ramekin with butter spray and dust with bread crumbs.
Drain the salmon and place in medium bowl.  Remove the bones and skin, and break into fine pieces with a fork.  Set aside.
In your blender, place eggs, cheese, lemon juice, mustard, onion and parsley.  Blend for a couple of minutes.  Pour mixture over salmon.  Mix well.
Pour mixture equally in to prepared ramekins.  Bake in preheated oven for 45-50 minutes or until puffy and lightly browned.  Do not open the oven door!  Serve immediately.  Enjoy!

Monday, May 14, 2012

Fudge Crinkles

Super, super easy to make.  As a matter of fact, my 8 year old made these for us with very little assistance from me.  They are fudgy, chocolaty and simply delicious!  Can't wait to make them again!  Enjoy!
-1 box Devils Food cake mix
-2 eggs
-1/2 cup oil
-powder sugar
Preheat oven to 350 F.  Line a couple baking sheets with parchment paper.  Set aside.
Mix together cake mix, eggs and oil.  Dust hands with powder sugar.  Roll dough into 1 inch balls.  Roll the balls in powder sugar and place on prepared sheets.  Bake in preheated oven for 8-10 minutes.  Let cool on the sheets for about 10 minutes, remove onto serving platter and enjoy!

Thursday, May 10, 2012

Slow Cooker Mac and Cheese

This is by far the best mac and cheese I have ever had!  It's creamy, super tasty and absolutely delicious!   I saw this recipe on Trisha Yearwood's new cooking show.  It's a breeze to put together and definitely worth making.  Enjoy!
-8 oz uncooked elbow macaroni
-cooking spray
-1 (12 oz) can evaporated milk
-1 1/2 cups whole or 2%  milk (no less than 2%)
-1/4 cup butter/margarine, melted
-1 tsp salt
-dash of pepper
-2 large eggs, beaten
-5 cups shredded Cheddar cheese, divided
-dash of paprika
Cook macaroni according to package directions.
Spray slow cooker with cooking spray.  Add cooked macaroni, evaporated milk, milk, butter, salt, pepper, eggs and 4 1/2 cups of the cheese.  Mix well.  Sprinkle remaining cheese and paprika on top.  Cook on low for 3 hours.
**  If you do not have a slow cooker, grease a 9x13 pan with butter.  Pour mixture in it and bake at 350 F for 50 minutes.

Monday, May 7, 2012

Beef and Peppers Stir-Fry

Simple, quick and tasty.  It has a tiny kick to it, but it's not really spicy.  You can serve it over rice or noodles.  Enjoy!
-1 lb flank steak, cut into thin strips
-4 Tbs teriyaki sauce, divided
-1 garlic clove, minced
-1/2 tsp crushed red peppers
-2 bell peppers (any color you want), thinly sliced
-6 green onions, roughly sliced
-2 Tbs water
-3 tsp vegetable oil
In a small bowl, toss the beef with 1 Tbs of the teriyaki sauce.
Heat 2 tsp oil in large skillet.  Add the garlic and crushed pepper.  Cook for 1 minute.  Add sliced peppers, green onions, and the water.  Cook for 4-5 minutes, or until peppers are tender.  Transfer onto plate.
In the same skillet, heat remaining tsp oil.  Add beef and cook until done to your likeness.  Transfer onto same plate as veggies.
To the same skillet, add remaining 3 Tbs teriyaki sauce and cook for 30 seconds, stirring.  Add beef and vegetables and stir to combine.  Serve over rice or noodles.  Enjoy!

Thursday, May 3, 2012

Fried Chicken with Milk Gravy

Yes, another recipe for fried chicken.  This is a little different though as I actually brined the chicken.  It's a very easy and tasty recipe, quick to put together.  Of course, don't forget the mashies for the gravy.:)  Enjoy! 

For the chicken:
-about 8 pieces of chicken of your choice, cut up for frying
-2 Tbs salt
-pepper, to taste
-about 2 cups flour
-oil, for frying
For the gravy:
-4 Tbs oil from the fried chicken
-4 Tbs flour
-2 cups milk
-salt and pepper, to taste
Place chicken in large bowl.  Cover with water and sprinkle the 2 Tbs salt on top, mixing a little.  Cover and refrigerate over night.
Heat oil for frying on medium heat, not higher.  Remove chicken from brine.  Season with pepper (there's already salt on it from the brine).  Dredge through flour, removing excess.  Place chicken in hot oil.  Cover and cook for 15 minutes.  Turn chicken on the other side, cover and cook for another 15 minutes, or until is cooked through, making sure that it doesn't burn.  Drain the chicken on paper towels.
Spoon 4 Tbs of the hot oil in a medium skillet (feel free to add some of the brown bits from the chicken for more flavor).  Sprinkle in the flour, and cook while whisking, until the flour is browned, for about 1 minute.
Slowly stir in the milk and cook for 5-10 minutes, or until the gravy thickens.  Season with salt and pepper, and serve with mashies and chicken.  Enjoy!


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