THIS IS A REALLY CHEAP, SALT-FREE, SALAD DRESSING
3/4 CUP VINEGAR, WINE, SHERRY OR BALSAMIC
I HAVE HAD THE BEST LUCK W/ 3/8 CUP
WHITE WINE AND 3/8 CUP APPLE VINEGAR
2 TBL DIJON OR OTHER SPICY MUSTARD
2 CUP OLIVE OIL
1 CUP WESSON OIL
2 TBL DRIED CHOPPED ONIONS
1 TBL MRS DASH TABLE BLEND
1 TSP UNCLE BILLS DRIED PEPPERS
FRESH GROUND BLACK PEPPER TO TASTE
ZIP IT UP IN THE BLENDER
MAKES 4 3/4 CUP, ENOUGH TO FILL AN OLD WINE BOTTLE
Saturday, January 30, 2010
Friday, January 22, 2010
Chicken in Lemon Sauce
We made this tonight and loved it. The sauce is a nice balance of lemon and wine - be sure to have it with some bread for soppins. It takes some time but it is easy and worth it.
Chicken in Lemon Sauce
Makes 4 servings
Time: 45 minutes
4 tablespoons butter or olive oil
2 leeks, washed well and diced, including some of the green part (I like to chop before washing then throw in a bowl of water to clean - washing before cutting makes it hard to get the leeks really clean)
1/2 cup dry white wine (we used Chardonnay)
1/2 cup chicken stock
1/2 teaspoon minced fresh thyme or tarragon leaves, or a good pinch of dried thyme or tarragon
4 boneless, skinless chicken, rinsed and patted dry with paper towel, and cut into 1 inch chunks
2 tablespoons freshly squeezed lemon juice
Salt and pepper to taste
Minced fresh parsley leaves for garnish
1) Melt 2 tablespoons of the butter or oil in a large skillet over medium heat. Add the leeks and cook, stirring, until softened, about 5 minutes. Add the wine, stock, and herbs; bring to a boil and let bubble for a minute or two.
2) Add the chicken, turn the heat to medium-low, cover, and simmer until the meat is barely cooked through, 9 or 10 minutes. Remove the chicken with a slotted spoon and keep warm.
3) Turn the heat to high and cook the sauce rapidly, stirring occasionally, until just about 3/4 cup remains; this will take 5 to 10 minutes. Lower the heat to medium-low, add the lemon juice, then stir in the remaining butter or oil, a bit at a time. If you're using oil, add it gradually, stirring vigorously with the back of a spoon as you do so.
4) Season with salt and pepper and return the chicken to the sauce to heat through. Garnish with parsley and serve immediately.
Chicken in Lemon Sauce
Makes 4 servings
Time: 45 minutes
4 tablespoons butter or olive oil
2 leeks, washed well and diced, including some of the green part (I like to chop before washing then throw in a bowl of water to clean - washing before cutting makes it hard to get the leeks really clean)
1/2 cup dry white wine (we used Chardonnay)
1/2 cup chicken stock
1/2 teaspoon minced fresh thyme or tarragon leaves, or a good pinch of dried thyme or tarragon
4 boneless, skinless chicken, rinsed and patted dry with paper towel, and cut into 1 inch chunks
2 tablespoons freshly squeezed lemon juice
Salt and pepper to taste
Minced fresh parsley leaves for garnish
1) Melt 2 tablespoons of the butter or oil in a large skillet over medium heat. Add the leeks and cook, stirring, until softened, about 5 minutes. Add the wine, stock, and herbs; bring to a boil and let bubble for a minute or two.
2) Add the chicken, turn the heat to medium-low, cover, and simmer until the meat is barely cooked through, 9 or 10 minutes. Remove the chicken with a slotted spoon and keep warm.
3) Turn the heat to high and cook the sauce rapidly, stirring occasionally, until just about 3/4 cup remains; this will take 5 to 10 minutes. Lower the heat to medium-low, add the lemon juice, then stir in the remaining butter or oil, a bit at a time. If you're using oil, add it gradually, stirring vigorously with the back of a spoon as you do so.
4) Season with salt and pepper and return the chicken to the sauce to heat through. Garnish with parsley and serve immediately.
Saturday, January 9, 2010
Cheap Wine
Whites
Bianchi 2007 "Elsa" Torrontés
Argentina $8
A distinctive varietal, Torrontés is characterized by intense fruity-floral aromas.
Columbia Crest 2007 Grand Estates Chardonnay
Washington $8
An elegant wine, rich with apple, pear, and a hint of oak.
Fish Eye 2007 Pinot Grigio
California $8
Tropical fruit and intense citrus dominate in this dry, food-friendly Pinot Grigio.
Domaine de Bernier 2006 Chardonnay
France $9
This excellent Chardonnay from the Loire Valley is rich with grapefruit and lemon.
Veramonte 2007 "Reserva" Sauvignon Blancv
Chile $9
Fruity and zesty, this has melon and lemony flavors with herbal notes and bright acidity.
Brancott 2008 Marlborough Sauvignon Blanc
New Zealand $10
Grapefruit, tropical fruit, and grassy flavors accent this wine from the Marlborough region.
Domaine La Hitaire 2007 "Les Tours"
France $10
This crisp, dry vin de pays ("country wine") from Gascony is a blend of less-familiar varietals, such as Ugni Blanc.
Ponte de Lima 2007 "Adamado" Vinho Verde
Portugal $10
This young white is fresh with lime flavors and herbal aromas.
Tintero 2007 Moscato d'Asti
Italy $10
This sweet, low-alcohol wine from Piedmont has citrus zest, pear, and apricot flavors.
Wolfgang 2007 "Concerto" Grüner Veltliner
Austria $10
In this versatile wine, ripe citrus flavors carry a hit of peppery spice.
Reds
Archeo 2006 Nero d'Avola
Italy $4
A favorite from Trader Joe's, this rich, earthy red with dark fruit has an oaky finish.
Banrock Station 2006 Shiraz
Australia $5
Big flavors and a low price tag are a winning combination in this fine red with ripe plum and black-cherry flavors.
Bianchi 2007 "Elsa" Malbec
Argentina $8
Argentina has become known for its big-value Malbecs: Here, blackberry and plum flavors are matched by a spicy finish.
Budini 2008 Malbec
Argentina $9
This big wine is characterized by black cherries, blackberries, and spice.
McManis Family Vineyards 2007 Cabernet Sauvignon
California $9
Blueberry, blackberry, and chocolate flavors balance this Cabernet's spicy notes.
Monterra 2005 Merlot
California $9
A rich Merlot with a hint of chocolate.
Di Majo Norante 2007 Sangiovese
Italy $10
Blackberries and spice with violet aromas make this an appealing wine to pair with the robust flavors of this time of year.
Eguren 2006 Tempranillo
Spain $10 for 1 liter
From the Castilla y León region, this full-bodied red is loaded with raspberry fruit.
Goats Do Roam 2006 Red
South Africa $10
This Rhône-style red has soft tannins, black-cherry fruit, and a spicy finish.
Vigne & Vini 2005 "Schiaccianoci" Negroamaro del Salento
Italy $10
This rustic red from Puglia shows concentrated, earthy flavors that are balanced by aromas of spice.
The Whole Enchilada
Rachel Ray's enchilada recipe - smoky goodness that also happens to be low in salt.
Firecracker Enchiladas
3 tbsp vegetable oil
1 large onion, finely chopped
3 tbsp flour
One 29 oz can tomato sauce
1 tbsp chili powder
2 1/2 tsp ground cumin
1 1/2 tsp salt
Shredded rotisserie chicken (or sauteed chicken breast or any old leftover chicken)
1 pound muenster or cheddar cheese
2 chipotle chiles in adobo, chopped and seeds removed
Corn or flour tortillas (whichever you like better)
1. In a medium saucepan, heat the oil over medium-high heat. Add two-thirds of the onion and cook until softened, about 5 minutes. Stir in the flour and cook for 2 minutes (it will be sorta gummy). Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to a boil. Simmer for five minutes; set aside.
2. Preheat the broiler. In a large bowl, mix the chicken, two-thirds of the cheese and the chiles.
3. Spread 1 cup of the enchilada sauce in a large casserole dish. Fill tortillas with chicken mixture, roll up and transfer to the casserole dish, seam side down. Top with the remaining onion, sauce, and cheese; broil until golden, 5 to 7 minutes. Turn off the broiler and leave the enchiladas in the oven until heated through, about 5 minutes.
Firecracker Enchiladas
3 tbsp vegetable oil
1 large onion, finely chopped
3 tbsp flour
One 29 oz can tomato sauce
1 tbsp chili powder
2 1/2 tsp ground cumin
1 1/2 tsp salt
Shredded rotisserie chicken (or sauteed chicken breast or any old leftover chicken)
1 pound muenster or cheddar cheese
2 chipotle chiles in adobo, chopped and seeds removed
Corn or flour tortillas (whichever you like better)
1. In a medium saucepan, heat the oil over medium-high heat. Add two-thirds of the onion and cook until softened, about 5 minutes. Stir in the flour and cook for 2 minutes (it will be sorta gummy). Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to a boil. Simmer for five minutes; set aside.
2. Preheat the broiler. In a large bowl, mix the chicken, two-thirds of the cheese and the chiles.
3. Spread 1 cup of the enchilada sauce in a large casserole dish. Fill tortillas with chicken mixture, roll up and transfer to the casserole dish, seam side down. Top with the remaining onion, sauce, and cheese; broil until golden, 5 to 7 minutes. Turn off the broiler and leave the enchiladas in the oven until heated through, about 5 minutes.
SECRET SAUCE - Grandma's Spagets
From the feisty little one herself. No measurements, just to taste.
Ragu pizza sauce
hamburger meat (ground round)
onion
garlic salt
onion salt
celery salt (not a recipe for those watching their salt intake)
oregano
Italian seasoning
sugar
salt and pepper
Combine and let simmer for at least a half hour to let everything come together.
Ragu pizza sauce
hamburger meat (ground round)
onion
garlic salt
onion salt
celery salt (not a recipe for those watching their salt intake)
oregano
Italian seasoning
sugar
salt and pepper
Combine and let simmer for at least a half hour to let everything come together.
Tuesday, January 5, 2010
Focaccia Bread
Second try, this time with the rosemary mixed inInspired by the Christmas bread-wars, I've been baking a lot lately. In addition to the crackers, I also made focaccia bread which is easy and delicious (so easy, even Brian can do it!) I sprinkled some rosemary over the top, though I think next time I will mix it in. Very good with any Italian meal or just for snacking. It apparently freezes well, too, but I've yet to try that out.
Monday, January 4, 2010
White Chocolate Snack Mix
And......a dessert MUST be added! This snack mix is AWESOME! Highly addictive so please be careful whatever you do.
1 10 oz. package mini twist pretzels
5 cups toasted oat cereal ( I substitute golden graham cereal)
5 cups rice chex
2 cups salted peanuts (or cashews)
1 14 oz. bag of M and M's
2 11 oz. packages white chocolate chips
3 tablespoons vegetable oil
Line 3 baking sheets with waxed paper or parchment. Set aside. In a large bowl, combine pretzels, golden grahams, rice chex, peanuts, and M and M's. Set aside. In a microwave bowl, heat chips, and oil on medium-high for 2 minutes, stirring once. Microwave on high for 10 more seconds; stir until smooth. Pour over cereal mixture and mix well. Spread onto prepared baking sheets. Cool. Break apart.
This makes great gifts! I use seasonal M and M's. I made this for valentine's day last year and used the red, pink, and white M and M's! Make sure to save some for yourself :)
1 10 oz. package mini twist pretzels
5 cups toasted oat cereal ( I substitute golden graham cereal)
5 cups rice chex
2 cups salted peanuts (or cashews)
1 14 oz. bag of M and M's
2 11 oz. packages white chocolate chips
3 tablespoons vegetable oil
Line 3 baking sheets with waxed paper or parchment. Set aside. In a large bowl, combine pretzels, golden grahams, rice chex, peanuts, and M and M's. Set aside. In a microwave bowl, heat chips, and oil on medium-high for 2 minutes, stirring once. Microwave on high for 10 more seconds; stir until smooth. Pour over cereal mixture and mix well. Spread onto prepared baking sheets. Cool. Break apart.
This makes great gifts! I use seasonal M and M's. I made this for valentine's day last year and used the red, pink, and white M and M's! Make sure to save some for yourself :)
Jalapeno Cheesburgers
This is pretty spectacular, but not exactly healthy. But who wants a healthy burger?? I like mine with lettuce and tomato, Heinz 57 and french fried potatoes??? Nope, I like mine with cream cheese and jalapenos!
2 lbs ground chuck
2 tablespoons grated yellow onion
1 1/2 teaspoons Greek seasoning
1 teaspoon salt
1 teaspoon black pepper
1 (3 oz.) package cream cheese, softened
2 tablespoons minced, pickled jalapeno pepper
4 hamburger buns
1. Combine the first 5 ingredients, shape into 8 thin patties
2. Stir together jalapenos and cream cheese. Spoon into centers of 4 patties. Do NOT spread to edges. Top these patties with the remaining four and press the edges to seal. Chill 30 minutes
3. Grill patties over direct medium high heat, turning once. (Try to only turn one time as these will want to fall apart more than usual burgers)
4. Enjoy
2 lbs ground chuck
2 tablespoons grated yellow onion
1 1/2 teaspoons Greek seasoning
1 teaspoon salt
1 teaspoon black pepper
1 (3 oz.) package cream cheese, softened
2 tablespoons minced, pickled jalapeno pepper
4 hamburger buns
1. Combine the first 5 ingredients, shape into 8 thin patties
2. Stir together jalapenos and cream cheese. Spoon into centers of 4 patties. Do NOT spread to edges. Top these patties with the remaining four and press the edges to seal. Chill 30 minutes
3. Grill patties over direct medium high heat, turning once. (Try to only turn one time as these will want to fall apart more than usual burgers)
4. Enjoy
Porcupine Meatballs
These meatballs are WONDERFUL! I especially like them because they use rice (I use brown rice) instead of bread crumbs. I consider these a healthier version! I also use the family's secret spaghetti sauce for this recipe too!
1 lb. ground beef
1/2 cup uncooked rice
1/2 cup milk
4 tablespoons dried onion flakes
1 tsp. salt
1/2 tsp celery salt
1/4 tsp. garlic salt
Secret Sauce
Mix first 7 ingredients together and form into balls about the size of a golf ball. Brown in a skillet with a little bit of oil. Mix together Secret Spaghetti Sauce and add meatballs. Cover and simmer for 1 hour, stirring occasionally. Serve with noodles or by themselves!
1 lb. ground beef
1/2 cup uncooked rice
1/2 cup milk
4 tablespoons dried onion flakes
1 tsp. salt
1/2 tsp celery salt
1/4 tsp. garlic salt
Secret Sauce
Mix first 7 ingredients together and form into balls about the size of a golf ball. Brown in a skillet with a little bit of oil. Mix together Secret Spaghetti Sauce and add meatballs. Cover and simmer for 1 hour, stirring occasionally. Serve with noodles or by themselves!
Tangy BBQ Sauce
This one is Alison's favorite sauce and possibly mine as well.
1 large onion, finely chopped
2 tablespoons butter, melted
2 1/2 cups ketchup
1 cup white vinegar
1 cup water
2/3 cup firmly packed brown sugar
1/4 cup Worcestershire sauce
2 tablespoons cracked black pepper
2 tablespoons chili sauce
1 tablespoon salt
1. Cook onion in butter in a large saucepan over medium heat until tender, stirring often. Add ketchup and remaining ingredients. Bring to a boil; cover, reduce heat and simmer 30 minutes.
Yields 6 cups.
1 large onion, finely chopped
2 tablespoons butter, melted
2 1/2 cups ketchup
1 cup white vinegar
1 cup water
2/3 cup firmly packed brown sugar
1/4 cup Worcestershire sauce
2 tablespoons cracked black pepper
2 tablespoons chili sauce
1 tablespoon salt
1. Cook onion in butter in a large saucepan over medium heat until tender, stirring often. Add ketchup and remaining ingredients. Bring to a boil; cover, reduce heat and simmer 30 minutes.
Yields 6 cups.
Yummy Lasagna!
This is Sarah Cooper's recipe too, but one should not have to go through life without it! I actually use the family's secret spaghetti sauce as the sauce in the lasagna! (shouldn't someone add this sauce? I cannot add it because I am not an originator.....sorry folks!)
1 lb. ground beef
secret family spaghetti sauce
8 lasagna noodles, uncooked
1 (15 oz.) container ricotta cheese
1 egg, beaten
1/2 tsp. ground white pepper
1 bag shredded mozzarella cheese
1/2 cup grated parmesan cheese
Brown and drain ground beef. Spread "secret" spaghetti sauce in 9 x 13 pan. Arrange half of uncooked noodles over sauce. Combine ricotta cheese, egg, and pepper, spread half over noodles. Layer with half of mozzarella, sauce, and beef. Repeat layers. Cover with foil and bake at 350F for 50 minutes. Sprinkle with parmesan cheese and bake uncovered 10 minutes. Let stand 10 minutes before serving.
1 lb. ground beef
secret family spaghetti sauce
8 lasagna noodles, uncooked
1 (15 oz.) container ricotta cheese
1 egg, beaten
1/2 tsp. ground white pepper
1 bag shredded mozzarella cheese
1/2 cup grated parmesan cheese
Brown and drain ground beef. Spread "secret" spaghetti sauce in 9 x 13 pan. Arrange half of uncooked noodles over sauce. Combine ricotta cheese, egg, and pepper, spread half over noodles. Layer with half of mozzarella, sauce, and beef. Repeat layers. Cover with foil and bake at 350F for 50 minutes. Sprinkle with parmesan cheese and bake uncovered 10 minutes. Let stand 10 minutes before serving.
Smokey Chipotle 'Cue Sauce
As The book says:
"You'll never consider store bought sauce ordinary again once you add these three magic ingredients." Magic indeed...
2 (18 once) bottles barbecue sauce. (I think i used some bulls eye)
2 canned chipotle chili peppers
2 tablespoons brown sugar
1 tablespoon chili powder
1. Mix together in a blender until smooth.
2. pour into a saucepan and bring to a boil over medium high heat. Reduce heat and simmer for 30 minutes.
Yields about 2 1/2 cups
"You'll never consider store bought sauce ordinary again once you add these three magic ingredients." Magic indeed...
2 (18 once) bottles barbecue sauce. (I think i used some bulls eye)
2 canned chipotle chili peppers
2 tablespoons brown sugar
1 tablespoon chili powder
1. Mix together in a blender until smooth.
2. pour into a saucepan and bring to a boil over medium high heat. Reduce heat and simmer for 30 minutes.
Yields about 2 1/2 cups
Whistling Potatoes
This is Sarah Cooper's recipe. I can't take credit for it, but I can definitely share it!
12 small New Potatoes (I use the small red ones)
1/4 cup olive oil
2 garlic cloves
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. paprika
1 tsp. dried oregano
1/8 tsp. red pepper
Toss all ingredients in a large bowl. Spread evenly into a lightly greased pan (or if you are lucky enough, you can use a pampered chef stone and not have to grease!) Bake at 450 degrees for 45 minutes.
These potatoes make a whistling sound while they cook. Hence the name "Whistling Potatoes."
12 small New Potatoes (I use the small red ones)
1/4 cup olive oil
2 garlic cloves
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. paprika
1 tsp. dried oregano
1/8 tsp. red pepper
Toss all ingredients in a large bowl. Spread evenly into a lightly greased pan (or if you are lucky enough, you can use a pampered chef stone and not have to grease!) Bake at 450 degrees for 45 minutes.
These potatoes make a whistling sound while they cook. Hence the name "Whistling Potatoes."
Holy Moly Super Special "Creamy Chicken Italiano"
If you don't have a ton of time to make dinner, use this crock pot recipe!
4 boneless, skinless chicken breasts
1 envelope dry Italian salad dressing mix
1/4 cup water
1 package cream cheese, softened
1 can cream of chicken soup
Place chicken in slow cooker. Combine salad dressing mix and water. Pour over chicken. Cover. Cook on low 3 hours. Combine cheese and soup until blended. Pour over chicken. Cover. Cook on low 1 hour or until chicken juices run clear. Serve over noodles or rice. (I serve this with a side of "whistling potatoes" and some green beans!)
4 boneless, skinless chicken breasts
1 envelope dry Italian salad dressing mix
1/4 cup water
1 package cream cheese, softened
1 can cream of chicken soup
Place chicken in slow cooker. Combine salad dressing mix and water. Pour over chicken. Cover. Cook on low 3 hours. Combine cheese and soup until blended. Pour over chicken. Cover. Cook on low 1 hour or until chicken juices run clear. Serve over noodles or rice. (I serve this with a side of "whistling potatoes" and some green beans!)
NC Eastern Style BBQ Sauce
MMmMMMmMMmmmmmmm....NC State tailgates at the fairgrounds. Chilling with the Phi Delts. Recovering from staying up all night cooking a pig and watching Keever catch himself on fire. Good memories of college days in a jar!
7 cups white vinegar
1 cup ginger ale (guess which one I use!)
3 tablespoons plus 1 teaspoon crushed red pepper
1 to 2 tablespoons ground black pepper
1. Uh stir together...
Shake this up before every serving. I like to just grill up some pork chops with salt and pepper and dip them in this sauce with every bite.
Yields 2 quarts. You may want to cut this in a half or a third the first time you make it.
7 cups white vinegar
1 cup ginger ale (guess which one I use!)
3 tablespoons plus 1 teaspoon crushed red pepper
1 to 2 tablespoons ground black pepper
1. Uh stir together...
Shake this up before every serving. I like to just grill up some pork chops with salt and pepper and dip them in this sauce with every bite.
Yields 2 quarts. You may want to cut this in a half or a third the first time you make it.
WORLD Famous Taco Dip
OK folks I have decided to share the world famous taco dip with ya'll. Consider yourself special because this one is a real treat! It is great for parties, reunions, even lazy day couch food for yourself! So sit back, relax, and enjoy the recipe!
1 can refried beans
1 block cream cheese, softened
1 (8 oz.) container sour cream
1 package taco seasoning
1 lb. hamburger meat (browned and drained)
1 tomato, chopped
3-4 green onions, chopped
1 bag shredded cheese
Spread refried beans in dish as bottom layer. Mix together cream cheese, sour cream, and 1/2 the package of taco seasoning. Use this as the second layer. Brown and drain the hamburger meat. Add the rest of the taco seasoning with some water and let simmer until thickened. This will be your next layer. Top with chopped tomato and green onions. Sprinkle with cheese and bake for 20 minutes at 35o degrees. Serve with tostito chips (scoops are the best)
Well, now the secret is out and you have been given the world famous taco dip recipe. Enjoy and remember, NEVER EVER share with anyone.......or else!
1 can refried beans
1 block cream cheese, softened
1 (8 oz.) container sour cream
1 package taco seasoning
1 lb. hamburger meat (browned and drained)
1 tomato, chopped
3-4 green onions, chopped
1 bag shredded cheese
Spread refried beans in dish as bottom layer. Mix together cream cheese, sour cream, and 1/2 the package of taco seasoning. Use this as the second layer. Brown and drain the hamburger meat. Add the rest of the taco seasoning with some water and let simmer until thickened. This will be your next layer. Top with chopped tomato and green onions. Sprinkle with cheese and bake for 20 minutes at 35o degrees. Serve with tostito chips (scoops are the best)
Well, now the secret is out and you have been given the world famous taco dip recipe. Enjoy and remember, NEVER EVER share with anyone.......or else!
Mole-asses Grilled Chops w/ Horseradish Sauce
OK so we normally don't make this one with the horseradish sauce. The marinade on the chops is good enough. I have included the whole recipe in case some of you guys like the sauce.
Direct Medium Heat
Spray the measuring cup with Pam or rinse with cold water before putting the molasses in. The molasses will slide right out.
4 (4 ounce) boneless center cut loin pork chops (1/2 inch thick)
1/2 cup soy sauce
1/4 cup molasses
1 teaspoon garlic powder
1/4 cup mayonnaise
3 tablespoons milk
1 tablespoon prepared horseradish
2 teaspoons finely shopped white onion
1/4 teaspoon ground black pepper
1. Place pork chops in a large Ziploc. combine soy sauce, molasses, and garlic powder, stir well, pour over the chops. Seal bag and turn to coat. Marinate for four hours.
2. Remove from marinade and discard remaining marinade. Grill over direct medium heat until juices run clear. 6-8 minutes, turning once. (Who says only once? I turn multiple times to see how I am doing.) Let rest for five minutes.
3. Meanwhile, combine mayonnaise, and remaining 4 ingredients in a small saucepan. Cook over low heat, stirring constantly until thoroughly heated. Spoon sauce over chops.
Direct Medium Heat
Spray the measuring cup with Pam or rinse with cold water before putting the molasses in. The molasses will slide right out.
4 (4 ounce) boneless center cut loin pork chops (1/2 inch thick)
1/2 cup soy sauce
1/4 cup molasses
1 teaspoon garlic powder
1/4 cup mayonnaise
3 tablespoons milk
1 tablespoon prepared horseradish
2 teaspoons finely shopped white onion
1/4 teaspoon ground black pepper
1. Place pork chops in a large Ziploc. combine soy sauce, molasses, and garlic powder, stir well, pour over the chops. Seal bag and turn to coat. Marinate for four hours.
2. Remove from marinade and discard remaining marinade. Grill over direct medium heat until juices run clear. 6-8 minutes, turning once. (Who says only once? I turn multiple times to see how I am doing.) Let rest for five minutes.
3. Meanwhile, combine mayonnaise, and remaining 4 ingredients in a small saucepan. Cook over low heat, stirring constantly until thoroughly heated. Spoon sauce over chops.
Grilled Red Onions
The following is a recipe from one of our favorite cookbooks but reminds me of Grandpa's onions on the grill. I know his recipe is much easier. I have made just a plain onion cut flat on one side so it sits still and dished out on the top side. In the dished out side sprinkle seasoning salt, garlic salt, Italian seasoning or any other spices that sound good. Add some butter on top of this and grill. The butter melts through the layers of onion. The longer you grill the softer the onion gets and the less potent the onion taste is. The center of the onion almost always stays really strong. Here's the recipe from the book:
Direct - Medium Heat
4 medium red or sweet onions
1 1/2 cups dry white wine
2 or 4 tablespoons butter
1 teaspoon fresh chopped thyme
1/8 teaspoon pepper
1. Cut onions crosswise into 1/2 inch slices. Place slices in a shallow container; add wine. Cover and chill 8 hours. Turning occasionally. Drain. (We never let them sit 8 hours. Who has time for this???)
2. Melt butter in small saucepan. stir in thyme and pepper. Brush onion slices with butter mixture, reserving some for basting.
3. Grill onions over direct medium heat for 8 to10 minutes turning and basting often with butter reserve.
Direct - Medium Heat
4 medium red or sweet onions
1 1/2 cups dry white wine
2 or 4 tablespoons butter
1 teaspoon fresh chopped thyme
1/8 teaspoon pepper
1. Cut onions crosswise into 1/2 inch slices. Place slices in a shallow container; add wine. Cover and chill 8 hours. Turning occasionally. Drain. (We never let them sit 8 hours. Who has time for this???)
2. Melt butter in small saucepan. stir in thyme and pepper. Brush onion slices with butter mixture, reserving some for basting.
3. Grill onions over direct medium heat for 8 to10 minutes turning and basting often with butter reserve.
Balsamic Chicken w/ White Beans & Wilted Spinach
So according to Rachel Ray this recipe is "Another easy chicken dinner; good for you, a good go-to, and good to go!" I tried this recipe tonight for the first time and found it rather scrumptious (Aimee I'm sure you are astounded by my choice of words right?) Anyways we liked the recipe, so try it out and let us know what you think!
2 tablespoons balsamic vinegar
4 tablespoons EVOO
1 tablespoon grill seasoning (such as McCormick's Montreal Steak Seasoning)
4 boneless, skinless chicken breasts
2 medium onions
4 garlic cloves, chopped
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes (gives it a little kick.....hi yah )
Salt & Pepper to taste
3/4 cup white wine (I used Chardonnay)
2 cups chicken broth
1 14 oz. can cannellini beans, drained (I used Great Northern Beans)
1 12 oz. sack of baby spinach (I used less than that)
1/2 cup fresh flat -leaf parsley (Didn't use this because I'm an Ra-tard and picked up cilantro accidentally)
Juice of 1 lemon
Combine balsamic vinegar, about 2 tablespoons of EVOO, and the grill seasoning. Coat the chicken in the mixture and set aside to marinate.
In a large skillet over medium-high, heat the remaining EVOO. Add the onions, garlic, thyme, red pepper flakes, salt, & pepper. Cook, stirring frequently, until the onions are a little brown...3-4 minutes. Add the white wine and chicken broth, bring to a boil (or as I say....bull) and cook for 5 minutes.
Heat another skillet over medium-high heat. When hot, add chicken and cook for 5-6 minutes on each side. Remove chicken to a plate.
Add the cannellini beans to the skillet with the onions and stir. Cook for 2 minutes or until the beans are heated. Turn off the heat stir in the spinach, parsley, and lemon juice. Toss and stir until spinach wilts.
The recipe does not recommend to serve with rice, but I served with brown rice. I placed a portion of rice, the bean mixture, chicken (sliced into strips), and topped with fresh cheese (I used the cheese from Italy). Also, I cut the recipe in half since there are only the two of us. It made plenty and even enough for leftovers tomorrow.
Hope you enjoy this recipe.......let me know what you think!!
2 tablespoons balsamic vinegar
4 tablespoons EVOO
1 tablespoon grill seasoning (such as McCormick's Montreal Steak Seasoning)
4 boneless, skinless chicken breasts
2 medium onions
4 garlic cloves, chopped
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes (gives it a little kick.....hi yah )
Salt & Pepper to taste
3/4 cup white wine (I used Chardonnay)
2 cups chicken broth
1 14 oz. can cannellini beans, drained (I used Great Northern Beans)
1 12 oz. sack of baby spinach (I used less than that)
1/2 cup fresh flat -leaf parsley (Didn't use this because I'm an Ra-tard and picked up cilantro accidentally)
Juice of 1 lemon
Combine balsamic vinegar, about 2 tablespoons of EVOO, and the grill seasoning. Coat the chicken in the mixture and set aside to marinate.
In a large skillet over medium-high, heat the remaining EVOO. Add the onions, garlic, thyme, red pepper flakes, salt, & pepper. Cook, stirring frequently, until the onions are a little brown...3-4 minutes. Add the white wine and chicken broth, bring to a boil (or as I say....bull) and cook for 5 minutes.
Heat another skillet over medium-high heat. When hot, add chicken and cook for 5-6 minutes on each side. Remove chicken to a plate.
Add the cannellini beans to the skillet with the onions and stir. Cook for 2 minutes or until the beans are heated. Turn off the heat stir in the spinach, parsley, and lemon juice. Toss and stir until spinach wilts.
The recipe does not recommend to serve with rice, but I served with brown rice. I placed a portion of rice, the bean mixture, chicken (sliced into strips), and topped with fresh cheese (I used the cheese from Italy). Also, I cut the recipe in half since there are only the two of us. It made plenty and even enough for leftovers tomorrow.
Hope you enjoy this recipe.......let me know what you think!!
Grilled Marinated Vegetables
This is a great side dish on the grill. Alison lived on this one during her detox diet.
Direct - medium high heat
1/3 cup white balsamic vinegar
2 tablespoons olive oil
2 shallots, finely chopped
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons molasses
The following veggies are from the recipe. I think the first time you make a recipe you should follow it, after that use whatever veggies you have or like. Since Josh and Aimee's garden yields no veggies they will starve.
1/2 lb carrots
1 large red bell pepper, seeded
1 large yellow bell pepper, seeded
2 large zucchini
2 large squash
1 large onion
1. Combine first 7 ingredients in a large bowl. Set aside
2. Cut carrots and remaining veggies into larger pieces. Add veggies to vinegar mixture, tossing to coat. Let stand 30 minute, stirring occasionally. Drain veggies, reserving vinegar mixture. Put veggies in grill basket. (Or a "basket" made of tin foil. For Alison this is a basket made of "ten fo" which is how most people say ten four...)
3. Grill over direct medium high heat until tender crisp. 10-15 minutes, turning occasionally. (I find that turning occasionally when you are drinking and cooking means whenever you remember!)
4. Return veggies to vinegar mixture, tossing gently. Cover and refrigerate 8 hours. (We never do this step. Just eat 'em hot off the grill)
Direct - medium high heat
1/3 cup white balsamic vinegar
2 tablespoons olive oil
2 shallots, finely chopped
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons molasses
The following veggies are from the recipe. I think the first time you make a recipe you should follow it, after that use whatever veggies you have or like. Since Josh and Aimee's garden yields no veggies they will starve.
1/2 lb carrots
1 large red bell pepper, seeded
1 large yellow bell pepper, seeded
2 large zucchini
2 large squash
1 large onion
1. Combine first 7 ingredients in a large bowl. Set aside
2. Cut carrots and remaining veggies into larger pieces. Add veggies to vinegar mixture, tossing to coat. Let stand 30 minute, stirring occasionally. Drain veggies, reserving vinegar mixture. Put veggies in grill basket. (Or a "basket" made of tin foil. For Alison this is a basket made of "ten fo" which is how most people say ten four...)
3. Grill over direct medium high heat until tender crisp. 10-15 minutes, turning occasionally. (I find that turning occasionally when you are drinking and cooking means whenever you remember!)
4. Return veggies to vinegar mixture, tossing gently. Cover and refrigerate 8 hours. (We never do this step. Just eat 'em hot off the grill)
Kielbasas Skillet Rotini
This one is my favorite. Easy to make and involves kielbasa. Perfect for a man night.
Chicken & Broccoli Stir Fry
This is one of my favorite recipes. Hopefully the pic shows up well on the web. Anytime Alison asks what I want for dinner this is my canned response. If you guys haven't cooked with Hoisin you will recognize the smell instantly and wonder why you haven't cooked with it before. Let me know if you guys try this one.
Bread Challenge
Here's a challenge to all you bread makers (OK, probably just Dad and Alison)...crackers! I tried these out the other day and I've been dreaming up options and variations ever since.
Parmesan Cream Crackers
Time: About 20 minutes
1 cup all-purpose flour, more as needed
1/2 teaspoon salt
1/2 cup finely grated fresh Parmesan cheese
4 tablespoons unsalted butter
1/4 cup cream or half-and-half, more as needed
Coarse salt, pepper, sesame or poppy seeds, minced garlic or whatever you like for sprinkling (optional).
1. Heat oven to 400 degrees. Line a baking sheet with parchment paper or lightly dust with flour. Put flour, salt, cheese and butter in bowl of a food processor. Pulse until flour and butter are combined. Add about 1/4 cup cream or half-and-half and let machine run for a bit; continue to add liquid a teaspoon at a time, until mixture holds together but is not sticky.
2. Roll out dough on a lightly floured surface until 1/2-inch thick or even thinner, adding flour as needed. Transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier). Score lightly with a sharp knife, pizza cutter or a pastry wheel if you want to break crackers into squares or rectangles later on. Sprinkle with salt or other topping if you like.
3. Bake until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.
Yield: About 4 servings.
Parmesan Cream Crackers
Time: About 20 minutes
1 cup all-purpose flour, more as needed
1/2 teaspoon salt
1/2 cup finely grated fresh Parmesan cheese
4 tablespoons unsalted butter
1/4 cup cream or half-and-half, more as needed
Coarse salt, pepper, sesame or poppy seeds, minced garlic or whatever you like for sprinkling (optional).
1. Heat oven to 400 degrees. Line a baking sheet with parchment paper or lightly dust with flour. Put flour, salt, cheese and butter in bowl of a food processor. Pulse until flour and butter are combined. Add about 1/4 cup cream or half-and-half and let machine run for a bit; continue to add liquid a teaspoon at a time, until mixture holds together but is not sticky.
2. Roll out dough on a lightly floured surface until 1/2-inch thick or even thinner, adding flour as needed. Transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier). Score lightly with a sharp knife, pizza cutter or a pastry wheel if you want to break crackers into squares or rectangles later on. Sprinkle with salt or other topping if you like.
3. Bake until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.
Yield: About 4 servings.
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