Creating memorable and healthy dining experiences.
Emily’s Asian Chicken Wrap – johanna
December 15th, 2008 | Filed under: Appetizer, Main Dish
This is a recipe I got from Emily my sister-n-law. I think the dressing would go well with my Oriental Chicken Salad.
1 Tbsp. orange-juice concentrate
1 Tbsp. creamy peanut butter
1 Tbs. cider vinegar
2 tsp. Asian sesame oil
1/4 tsp. salt
Filling:
1 bag (5 oz) fresh baby spinach
1 can (11 oz) mandarin oranges, drained
1/3 c. sliced beets
2 c. cooked chicken
1/3 c. pecan halves
4 large flour wraps
Combine dressing ingredients in small jar with tight-fitting lid. Shake well to blend. In large bowl, combine spinach, beets, pecans, oranges, and chicken. Pour dressing over salad; toss to combine. Divide among wraps; roll and cut each wrap into 6 slices.
Suppli al Telefono: Deep-Fried Rice and Cheese Balls – johanna
December 4th, 2008 | Filed under: Appetizer
Thrift stores are the best places to find books especially cookbooks. This recipe comes from an Italian cookbook put out by time magazine. I also found one for French cuisine and German. Making cheese balls really takes patience. It can be quite messy and somewhat difficult to work with but the end result is something special.
I have used left over rice pilaf. I also used a fry pan as I do not own a deep fryer. And they turned out fine.
2 eggs
2 cups freshly made or leftover risotto
3/4 cup fine dry bread crumbs
4 oz mozzarella cheese, cut into 1/2-inch cubes (about 1 cup)
Vegetable oil or shortening for deep frying
Beat the eggs lightly with a fork until they are just combined. Add the risotto and stir gently but thoroughly, taking care not to mash the rice. Scoop up I tablespoon of the mixture in a spoon, place a cube of mozzarella in the middle, and top with another spoonful of risotto. Press the two spoons together or use your hands to shape a ball.
Roll the ball in bread crumbs and place on wax paper. Similarly, shape other balls. The balls may be fried at once, but they are easier to handle if refrigerated for 30 minutes. Heat the oil in a deep-fat fryer to 375′. Preheat the oven to 250′, line a large baking dish with paper towels and put the dish in the oven. Fry the balls, 4 or 5 at a time, for about 5 minutes until they are golden brown and the cheese has melted. (The cheese should then resemble “telephone wires” when pulled apart) Transfer to the baking dish to drain. They may be kept warm in the oven for 10 minutes if they must wait.
Freemont Texas Hot Artichoke Dip – johanna
December 4th, 2008 | Filed under: Appetizer
I am trying to remember who gave me this recipe. All I remember is my friend Jonelle and I devoured a whole loaf of french bread eating this stuff. The recipe did call for more mayo but I found it to be too salty and tasted to much like mayonnaise.
1 can marinated artichokes, drained & chopped
1 1/2 c grated Parmesan cheese
1/4 c mayonnaise
French bread
Mix all ingredients together. Place in a 9×9 inch-baking dish. Bake at 350° until golden brown, about 20 minutes. Serve hot on French bread or crackers.
appetizers
Lois Jepson’s Happy Hour Cheese Logs – johanna
December 4th, 2008 | Filed under: Appetizer
Whenever there was a long weekend or holiday break we would pack up the car and get out of dodge. Most of our trips were across the state to my Aunt Sandra’s house in the country. Often times my Grandparents would join us there. Happy hour consisted mainly of my Grandmother’s cheese logs, crackers and cocktails with 7-up. The blue cheese ball is by far my favorite. While Stephen prefers the cheddar.
A few notes: Do not use low fat or fat free cream cheese. It tastes awful and turns the cheese into a soupy mess.
Cheddar Cheese Log:
1lb Sharp Cheddar shredded
4 tbsp mayonnaise
1 8oz pkg softened cream cheese
1/4 tsp garlic powder
1cup walnuts, chopped
Mix ingredients thoroughly. Roll in nuts. Shape into 2-3 logs. Refrigerate.
Blue Cheese Ball:
1 8oz pkg Cream Cheese
1 small onion, chopped
1 package Treasure Cave Blue Cheese
1 cup walnuts, chopped
1 jar cherries
Mix ingredients together thoroughly (except the nuts and cherries). Roll into two softball sized balls. Roll in chopped nuts. Top with cherries. Wrap with plastic wrap and refrigerate for 2 hours.
Freezes well.
BBQ Nachos – johanna
August 27th, 2008 | Filed under: Appetizer, Snacks
As a born and bred Southern Gal turned California chic, I occasionally get the hanker’n for some good ol’ southern barbecue. This summer I returned to my roots when I went to visit my family in South Florida. Before my arrival, my brother asked me what I wanted for dinner that night. I immediately requested, BBQ. Upon arriving in Florida, my brother stopped off for take out at a local BBQ restaurant. One of his must haves was their BBQ Nachos. At the mention of BBQ Nachos, I was quite intrigued. They were just like nachos only they had BBQ sauce on them. This is my own version based on what I remember.
Tortilla chips
Shredded chicken
BBQ Sauce
olives
jalepenos
cheese
tomatoes
cilantro
red onion
green onions
Pico de Gallo
beans
Place a layer of chips in an oven proof dish. Sprinkle with cheese and any combination of toppings. Add another layer of chips and cheese. Bake at 350 until the cheese is melted. Add additional toppings and serve.
Pesto Potato Salad – johanna
August 25th, 2008 | Filed under: Appetizer, Sides, Soup / Salad
This is another recipe from Ellie Krieger of the Foodnetwork.
1 1/2 pounds small red potatoes
1 yellow pepper, cored, seeded and coarsely chopped (about 3/4 cup)
1 red pepper, cored, seeded and coarsely chopped (about 3/4 cup)
1/3 cup Basil Pesto, recipe follows
Salt and pepper
Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked though, but the skins remain intact. Set them aside until they are cool enough to handle. Quarter the potatoes and put them in a large bowl. Add the peppers and the pesto and toss gently to combine. Season with salt and pepper, to taste, and chill.
Basil Pesto:
1/4 cup pine nuts
1 clove garlic
3 cups fresh basil leaves, loosely packed
1/4 cup grated Parmesan
1 tablespoon lemon juice
1/4 cup olive oil
Salt and pepper
Toast the pine nuts in a dry pan over a medium heat, until fragrant and golden brown, stirring frequently, about 3 minutes. In a food processor, process the pine nuts and the garlic until minced. Add the basil, Parmesan cheese and lemon juice and process until finely minced. With processor on, slowly pour the oil down the food chute. Process until well blended. Season with salt and pepper, to taste.
Note: This recipe leaves you with extra pesto. I like to freeze leftovers in an ice cube tray.
Sausage Bread – johanna
August 17th, 2008 | Filed under: Appetizer, Breads, Breakfast, Snacks
This recipes comes from an issue of the Southern Living magazine. It is one of my family’s favorite to go breakfast meals. These can be made up in advance and frozen.
1 (1 lb) package ground pork sausage, hot or mild
1 (11-oz) can refrigerated French bread dough
1 1/2 cups shredded pizza cheese blend
Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
Unroll dough into a rectangle shape on a lightly greased baking sheet; sprinkle evenly with sausage and cheese. Beginning with one long side, roll up, jelly-roll fashion. Turn, seam side down, on baking sheet, and pinch end to secure filling inside. Cut 3 (1/4-inch deep) slits across top of dough with a sharp knife.
Bake at 350 for 30 minutes or until browned. Remove from oven; let stand 10 minutes before slicing.
Alternatives:
You can buy the dough or make the dough. I have even used homemade pizza dough and it turned out fine.
I have also substituted shredded mozzarella with a cheddar and Monterey Jack cheese blend instead of the pizza cheese.
I gave this recipe to a friend of mine who tried adding scrambled eggs. She said it worked great and held well in the freezer.
Beef Kabob – johanna
May 30th, 2008 | Filed under: Appetizer, Main Dish
We use this marinade on steaks, too. Before cooking I sprinkle the meat with a beef seasoning. The marinade makes the meat really tender and the extra seasoning gives the meat more flavor. You can use any combination of vegetables such as asparagus, mushrooms, tomatoes, onions, peppers, artichokes, corn, carrots, potatoes, etc.
1 1/2 cups olive oil
3/4 cup soy sauce
1/2 cup white wine vinegar
1/3 cup lime or lemon juice
1/4 cup Worcestershire sauce
2 tablespoons ground dry mustard
2 1/4 teaspoons salt
1 tablespoon ground black pepper
1 1/2 tablespoons chopped fresh parsley
2 tablespoons ground cloves
1- 1/2 pounds beef sirloin, cut into 2-inch bites
Mix together. Cut Put meat in a Zip Lock bag. Pour marinade into bag. Refrigerate for 2-24 hours.
Preheat the grill for high heat.
Drain marinade from beef; discard marinade. Thread beef and vegetables alternately onto the skewers. Place the skewers on the grill. Cook for 5 to 10 minutes, occasionally turning.
Spicy Lime Shrimp Kabobs – johanna
May 28th, 2008 | Filed under: Appetizer, Main Dish
24 large prawns, peeled and deveined
1 tbsp olive oil
2 limes, zested and juiced
2 green chile peppers, seeded and chopped
2 cloves garlic, minced
1/2 (2 inch) piece fresh ginger root, chopped
1/2 medium onion, coarsely chopped
skewers
Place the prawns and lime zest in a large zip lock bag. In a food processor, add the olive oil, lime juice, chile pepper, garlic, ginger, and onion. Process until smooth. Pour marinade in the bag of prawns, massage to coat. Cover, and refrigerate for 2 hours.
Preheat grill for medium-high heat. Thread prawns onto skewers, piercing each first through the tail, and then the head. Cook prawns for 5 minutes, turning once, or until opaque.
Honey Chicken Kabobs – johanna
May 28th, 2008 | Filed under: Appetizer, Main Dish
Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, only better. Which is why they make a great family fun dinner?
Create kabobs from meats such as beef tenderloin cubes, boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.
Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.
Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
12 slices bacon, partially cooked, optional
Pineapple chunks, optional
skewers
In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours. Yields 12 servings
Preheat the grill for high heat.
Drain marinade from the chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
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