Page updated 8/9/12
Baby Back Ribs
The key to tender ribs is to get a crispy skin first out on the grill using low heat first and then bake in the oven at 250 degrees for 2 hours covered. Serve with your favorite BBQ sauce.
Rub for the Ribs (apply rub and refrigerate 30 min. prior to grilling)
Warning: This has a kick
1 TBSP paprika
1 TBSP ground black pepper
1 TBSP brown sugar
1 1/2 tsp. table salt
BBQ Chicken Nachos
Any cooked chicken chopped (chicken breast, rotisserie, roasted chicken)
1 med onion sliced
2 jalapeno peppers sliced
1 bag tortilla chips
1+ cup favorite BBQ sauce
2 cups mixed cheese (I like to use the Mexican blend)
Preheat oven to 375 degrees. Saute onions with sprinkle of salt until translucent in 2 tsp oil. In separate bowl, combine cooked chicken and BBQ sauce adding more if needed until chicken is very wet. Line baking sheet with foil. Spread baking sheet with a couple layers of chips. Spoon chicken over chips evenly. Sprinkle onions over chicken. Add jalapenos evenly to top. Sprinkle with cheese. Bake in oven until cheese is melted and chicken is warmed through (approx 15 minutes). Serve. Optional condiments: sour cream, lettuce, tomatoes.
BBQ Chicken Pizza
1 pizza crust - white or whole wheat
1 Sauted onion (opt 1)
1 can drained diced tomatoes (opt 2)
1+ cup of BBQ sauce
2 cups mozzarella cheese
2 cups shredded cooked chicken breast
Italian seasoning
Opt 1 - Spread Crust with BBQ sauce. Sprinkle with chicken then sauted onion. Top with cheese and sprinkle with italian seasoning. Bake per crust instructions.
Opt 2 (Healthy Version) -Spread whole wheat crust with drained diced tomatoes. Sprinkle with shredded chicken. Squeeze bbq sauce on top of chicken. Cover with cheese and lightly sprinkle with italian seasoning. Bake per crust instructions.
Bigos (Polish Hunter's Stew)
2-3 lbs pork should cut in 1/2 inch chunks
1-2 lbs kielbasa or polish sausage chopped in 1/4 inch pieces
4-5 sliced bacon - chopped (if you don't have bacon on hand, you can fry the onions in bacon grease)
1 head cabbage shredded
1 (32 oz) pckg sauerkraut, drained and rinsed
3 cloves garlic (minced)
6-8 white mushrooms sliced
1 onion minced
1/2 cup dried mushrooms dehydrated, minced
1 small can tomato paste
2-3 cups water
2 cups beef broth
2 bay leaves
1 tsp marjoram
salt and pepper to taste (takes a lot)
Pancakes - We are using Bisquick, but it becomes super tasty if you add 1 T. sugar, 1 T. lemon, 1 tsp. baking powder, and 1 tsp. vanilla to the normal recipe on the box.
Buffalo Wings with Spicy Garlic Sauce
Here is the recipe I am planning on using, but I will let you know if I change or streamline anything!
http://americanfood.about.com/od/keytipstechniques/ss/chicwingsbs_3.htm
SPICY GARLIC WING SAUCE:
1 cup Frank's cayenne pepper
1/3 cup vegetable oil
1 teaspoon granulated sugar
1 teaspoon garlic powder
1 teaspoon coarse ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon Worcestershire sauce
1 egg yolk
2 teaspoons water
2 teaspoons cornstarch
Combine all ingredients except egg yolk, water, and cornstarch for sauce of your choice in a small saucepan. Heat sauce over medium heat until boiling, then reduce heat and simmer for 5 minutes. Remove pan from heat and allow it to cool, uncovered, for 10 minutes.
While sauce cools, vigorously whisk egg yolk with 2 teaspoons water in a medium bowl for about 2 minutes or color is pale yellow. Whisk in cornstarch until dissolved. Drizzle sauce mixture into egg yolk mixture in a steady stream while rapidly whisking. This will create a thick, creamy emulsion that will prevent oil from separating. Cover sauce and chill until needed.
http://www.copykatchat.com/recipe-requests/27203.htm
Chicken - Whisk together 2 T melted butter and the juice from one lemon. Brush over both sides of the chicken quarters and salt and pepper. Sometimes simple is better. Grill on low heat until juices run clear.
Inspired by Mom
Cheese Blitz (Naleśniki)
12 crepes (see recipe below under "Crepe")
Filling
http://easteuropeanfood.about.com/od/polishnalesnikicrepes/r/sweetcheese.htm
Chicken and Dumplings
5 lbs bone-in chicken thighs (this week I am using chicken quarters since on sale)
4 tsp vegetable oil
4 T unsalted butter
5 carrots peeled and sliced 1/4 inch thick
1 medium onion, minced
6 T all-purpose flour
1/4 cup dry sherry (optional - if you have it)
4 1/2 cups chicken broth
1/4 cup whole milk
2 bay leaves
1 cup frozen green peas
3 T minced parsley leaves
2 cups all purpose flour
1 T baking powder
1 tsp. salt
1 cup whole milk
3 T reserved chicken fat
For the dumplings: Stir flour, baking powder, and salt together. Microwave milk and chicken fat until just warmed, about 1 minutes. Stir warmed milk mixture into the flour mixture until smooth.
Return the stew to a simmer, stir in peas and parsley and salt and pepper to taste. Drop golf ball size dumplings over the top of the stew about 1/4 inch apart (roughly 18 dumplings) Reduce heat to low, cover, and cook until dumplings have doubled in size (about 15-18 minutes) Serve.
2 T vegetable oil
1 cup flour
4 boneless chicken breast
8 oz white mushrooms sliced
1 medium garlic clove, minced
1 tsp. tomato paste
1 1/2 cups sweet Marsala
1 1/2 T fresh squeezed lemon juice
4 T. unsalted butter cut in 4 pieces
2 T fresh minced parsley leaves
Adjust oven rack to lower position and place a large ovensafe dinner plate on the rack. Heat oven to 200 degrees. Heat oil in a large skillet over med-high heat until shimmering. Meanwhile, place the flour in a shallow baking dish or pie plate. Halve the chicken horizontally, then cover with plastic wrap and pound to 1/4 inch thickness. Pat the chicken breast dry, season with salt and pepper and one piece at a time, coat with the flour. Cook the chicken in two batches to avoid overcrowding pan. Cook until brown, about 3 minutes. Flip with tongs and cook 3 more minutes, center should be firm when you poke with finger. Transfer chicken to heated plate in oven and repeat with remaining cutlets. Return skillet to low heat and add 1 T. olive oil or bacon grease. Scrape bottom and add mushrooms. Saute until mushrooms brown, about 8 minutes. Add the garlic and tomato paste. Cook 1 minute. Remove from heat and add Marsala. Return to high heat and simmer vigorously, scraping brown bits from the bottom until sauce is slightly syrupy and reduced, about 5 minutes. Remove from heat. Add lemon juice and any accumulated juices from the chicken. Whisk butter in one tablespoon at a time, salt and pepper to taste, and add parsley. Pour sauce over chicken and serve. Serve with oven roasted potatoes.
Adapted from The Complete America's Test Kitchen TV Show Cookbook
Chicken Legs (spice rubbed picnic chicken) this can be eaten cold
8 chicken legs
3 T brown sugar
2 T chili powder
2 T paprika
2 T salt
2 tsp black pepper
1/4 tsp cayenne pepper
Using a sharp knife, make 2-3 small slits in the skin of the chicken avoiding cutting the actual meal. Combine brown sugar, chili powder, paprika, salt, pepper and cayenne and mix thoroughly. Coat chicken pieces fully with mixture rubbing underneath the skin but still leaving skin attached. Transfer chicken to a wire rack set over a large foil lined baking sheet. Tent with foil and refrigerate 6 to 24 hours. When ready to cook, adjust oven rack to middle position and heat oven to 425 degrees. Roast chicken for 20 minutes. Turn up heat to 500 degrees and cook chicken until it reaches internal temp of 175 degrees. Approx 15 more minutes. Cool on a wire rack. Note: Cooking the chicken on a rack on a baking sheet allows for browning on all sides. This is the juiciest chicken I have ever eaten........Amazing!!!
Courtesy of The Complete America's Test Kitchen TV Show Cookbook
Chicken Pad Thai
http://thaifood.about.com/od/quickeasythairecipes/r/onepagechickpad.htm
Fried Catfish Nuggets w/ homemade tartar sauce
1.5 lbs catfish nuggets
1 cup flour
1tsp garlic powder
1/2 tsp black pepper
1/4 tsp cayenne pepper
2 eggs
2 cups panko break crumbs
1 tsp salt
vegetable oil for frying
Tarter Sauce - 1/2 cup mayo, 2 tsp sweet pickle relish, 1 T lemon juice, 2 tsp minced onion, salt and pepper
Combine flour, garlic powder, pepper, and cayenne pepper in bowl. In separate bowl, beat eggs. In another separate shallow baking dish, combine panko bread crumbs and 1 tsp salt. In a large frying pan, fill 1/3 pan with oil and heat until shimmering. Dread nuggets in flour one at a time, then in egg mixture and finally in the panko. Fry 4-5 nuggets at a time in hot oil for 3-4 minutes on each side until golden brown. Serve with a squeeze of lemon and tarter sauce.
Crab Rangoon
http://www.food.com/recipe/baked-crab-rangoon-131062
This specific recipe doesn't call for mayo, but others I have seen add some, so I might try adding some this week. I will let you know how it goes!
Crepes A.K.A Keller Pancakes
This is recommended for 1 serving or 4-5 crepes so multiply accordingly
Ingredients:1/3 C flour
1/4 C water
1/4 C milk
dash of salt
1 egg
1 tbsp butter
1. Melt butter in frying pan(s) as you heat them on med/high heat on the stove.
2. Blend flour, water, milk and salt until liquid in blender. Add eggs and melted butter, blend again.
3. Pour a ladle of batter and spread over entire bottom of the pan (thin, like a crepe!) and fry until the edges are firm, then flip.
These pancakes are technically crepes and are amazing with fresh fruit. They are also great for savory meals - add eggs or meat, or even as a dessert (just add ice cream!).
Courtesy of Tracey Keller and Mr. Keller
Fried Rice (Healthy Version)
1 box Near East Whole Wheat Garlic Couscous
1 package frozen mixed veggies (I prefer the corn, carrot, pea, green bean mix)
2-3 eggs
Soy Sauce to taste
2 T Butter
Prepare Couscous according to package (takes 5 minutes). Whisk eggs together and cook scrambled eggs breaking into small pieces in a large pan. Set eggs aside. Defrost Veggies. Add 2 tsp oil or bacon grease to empty large pan. Once hot, add veggies, couscous, and butter. Fry for 5 minutes and add soy sauce to taste, cooking for an additional 2 minutes. Add cooked eggs and combine. Serve.
Pasta with Marinara and goat cheese
1 lb of dry pasta
2 T butter
1/4 cup grated onion (use large holes on the box grater)
1/4 tsp dried oregano
salt
2 garlic cloves, minced
1 28 oz can of crushed tomatoes
1/4 tsp sugar
2 T fresh chopped basil or 1/4 tsp dried basil
1 T olive oil
Ground black pepper
4 oz pckg plain goat cheese
Melt the butter in a saucepan over medium heat. Add onion, oregano, and 1/2 tsp salt. Cook until onion is golden brown. About 5 minutes. Add the garlic and cook for 30 seconds. Stir in tomatoes and sugar. Bring to simmer over high heat. (If using dry basil, add now, if using fresh, add after cooking) Lower to medium-low and simmer until slightly thickened (10 minutes). Turn off heat and add oil and basil. Salt and pepper to taste. Serve over boiled pasta and crumbled with goat cheese.
Sauce Adapted from The Complete America's Test Kitchen TV Show Cookbook
Pasta with Homemade Pesto
Pesto:
3 cups fresh basil leaves
1/2 cup fresh parsley
1/4 cup toasted pine nuts (put pine nuts directly into a frying pan and without using oil, cook until lightly browned)
4 cloves garlic
1 cup shredded parmesan cheese
1/2 cup olive oil
1 lb Radiatore Pasta or other ridged pasta
Cooked Chicken, Shrimp, fresh tomatoes (optional)
To make pesto:
Add raw garlic cloves and toasted pine nuts to food processor and begin to blend. Add basil and parsley and while food processor is still running, drizzle in olive oil. Add cheese and blend until a loose paste is formedscraping sides when needed. Coat cooked pasta with pesto and generously salt to taste.
Optional: Add grilled chicken, shrimp, or fresh tomatoes to pasta.
Pork Kabobs
Marinade:
1/2 cup soy sauce
1/4 cup water
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 teaspoons brown sugar2 garlic cloves, minced
1/2 teaspoon ground ginger
Kabobs: pork shoulder, mushroom, zucchini, onion, and peppers.
Portobello Burgers with Roasted Pepper Paste and Smoked Mozzarella
http://www.foodnetwork.com/recipes/rachael-ray/portobello-burgers-with-roasted-pepper-paste-and-smoked-mozzarella-recipe/index.html
Riggatoni "D" Copycat
This is a great base recipe. Feel free to change up some of the meat and veggies. This week I made it with Italian Sausage and broccoli in addition to the mushrooms....YUM!
http://www.food.com/recipe/rigatoni-d-maggianos-181230
Sloppy Joes
1 lb ground beef
1/4 c chopped onion
1/4 c chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 c ketchup
1/3 c bbq sauce
salt to taste
ground black pepper to taste
In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids. Stir in the garlic powder, mustard, ketchup, and bbq; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
Adapted from: http://allrecipes.com/Recipe/sloppy-joes-ii/detail.aspx
Steak Sandwiches with Garlic Mayo
Steak Sandwiches with Garlic Mayo
2 lbs tip sirloin
1 onion
1 pepper
6 white mushrooms
Cheese (we used monterrey jack)
French or Parisian Bread
Garlic Mayo
1/2 cup mayo
1 tsp soy sauce
1 clove garlic minced
1/4 tsp ground ginger
Pound Steak lightly on both side to help tenderize. Marinade steak in a plastic bag with equal parts olive oil, red wine vinegar, and fresh squeezed lime juice at room temperature for 1 hour. Saute green peppers, onions, and mushrooms until tender. Sprinkle with salt and add a splash of balsamic vinegar to give some extra flavor. Salt and pepper steak on both sides or sprinkle with steak seasoning. Prepare grill by dipping paper towel in veg. oil and wiping on grill with tongs. Place steak on grill at med-high heat 3-4 minutes on each side for med-rare. Let meat rest for at least 10 minutes. Slice very thin against grain(you should NOT see lines in the meat). Slice a piece of french bread about 5 inches in length. Cut sandwich bread in half. Top half of the bread with mushroom, onion, and green pepper mixture. Sprinkle veggies with cheese and put in the oven on broil for 2 minutes taking care not to burn. Remove from oven once melted, top veggies with meat and smear other half of bread with garlic mayo.
Enjoy!
1 onion
1 pepper
6 white mushrooms
Cheese (we used monterrey jack)
French or Parisian Bread
Garlic Mayo
1/2 cup mayo
1 tsp soy sauce
1 clove garlic minced
1/4 tsp ground ginger
Pound Steak lightly on both side to help tenderize. Marinade steak in a plastic bag with equal parts olive oil, red wine vinegar, and fresh squeezed lime juice at room temperature for 1 hour. Saute green peppers, onions, and mushrooms until tender. Sprinkle with salt and add a splash of balsamic vinegar to give some extra flavor. Salt and pepper steak on both sides or sprinkle with steak seasoning. Prepare grill by dipping paper towel in veg. oil and wiping on grill with tongs. Place steak on grill at med-high heat 3-4 minutes on each side for med-rare. Let meat rest for at least 10 minutes. Slice very thin against grain(you should NOT see lines in the meat). Slice a piece of french bread about 5 inches in length. Cut sandwich bread in half. Top half of the bread with mushroom, onion, and green pepper mixture. Sprinkle veggies with cheese and put in the oven on broil for 2 minutes taking care not to burn. Remove from oven once melted, top veggies with meat and smear other half of bread with garlic mayo.
Enjoy!
Stuffed Eggplant
2 large eggplants, halved
1 lb. ground beef
1 onion, minced
1 any color pepper, chopped
3 cloves garlic, minced
1 1/3 cup grated Romano cheese
1/4 cup breadcrumbs (I crumbled an extra hot dog bun that we had)
1 egg
salt and pepper
1/2 tsp dried parsley or 1 T. fresh parsley, chopped
1/2 tsp dried basil or 1 T. fresh basil, chopped
2 tomatoes, chopped
http://www.foodnetwork.com/recipes/michael-chiarello/moms-stuffed-eggplant-recipe/index.html
Stuffed Green Peppers
1 1/2 - 2 lbs ground beef
3/4 cup of uncooked ricegarlic salt
1 egg
salt and pepper
4 large green peppers
6 (11 oz) cans of tomato soup
Cut tops off peppers and core, leaving peppers whole. Combine ground beef, uncooked rice, garlic salt, salt, pepper, and egg. Stuff mixture into peppers leaving 1/8 inch at the top (mixture will expand). If any remaining meat mixture, form in to baseball sized balls. Place peppers in the bottom of a large pot, mixture side up. Cover with tomato soup and 3/4 cup of water. Boil on stove for 1 1/2 - 2 hours or until rice is tender.
1/4 cup Parmesan cheese
2 T butter, softened
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1/8 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1 pounds tilapia fillets (thawed if frozen)Mix all sauce ingredients and set aside. Line baking sheet with foil and spray with cooking spray. Broil a few inches from heat for 2-3 minutes and flip broiling an additional 2 minutes on other side. Remove from oven and top with sauce. Return to oven and broil for 2 more minutes or until top is browned and fish is flaky.
Tomato and Mozzarella Crispy Tart (serves 2)
Needed for this recipe:
1 9 x 91/2 inch frozen puff pastry dough, thawed in the refrigerator overnight
1 egg
1/2 cup grated Parmesan
2 tomatoes sliced 1/4 inch
1/2 tsp salt
1 cup shredded mozzarella
1 T. olive oil
1 minced garlic clove
2 T minced fresh basil
The Complete America's Test Kitchen
Turkey Legs - Tried this recipe this week, turkey was super juicy, but remember, turkey is usually a little tough
Vegetable Baked Pasta
1 lb pasta - preferably small shells
40 oz tomato sauce
1 onion - minced
1 head cauliflower - cut into less than 1 inch florets
1 package carrots - chopped
2 cloves garlic - minced
2 tsp Italian seasoning
1/3 cup heavy cream
3 cups shredded cheddar cheese (almost any hard cheese can be used)
1/2 cup shredded Parmesan
2 tsp. olive oil
salt and pepper
Preheat oven to 375 degrees. Steam cauliflower until al dente - approx 5 minutes. Steam carrots until al dente - 10-15 minutes. Set aside. In a large saucepan, saute onion in olive oil. Add 1 tsp italian seasoning to onion. Saute until translucent. Add garlic and saute for an additional 30 seconds. Add tomato sauce and simmer for 15 minutes. In the meantime, boil pasta in salted water until al dente. Strain. Add salt and pepper to sauce to taste and add heavy cream. Remove from heat and add carrots, cauliflower, and 1 1/2 cups of shredded cheddar to sauce. Stir until just combined. Pour pasta in 13x9 baking dish (or bigger if you have one, you may have some overflow). Pour sauce and veggies on pasta and stir to combine. TASTE NOW. This usually needs more salt at this point since you have now added the pasta to the sauce. Season if needed. Spread evenly in pan. Sprinkle top with remaining cheddar, then parmesan. Sprinkle top with additional italian seasonings. Bake 25-30 minutes until cheese is lightly browned.
