Tuesday, January 25, 2011

Oven Roasted Asparagus

Tonight we had roast beef sandwiches and oven roasted asparagus. For those that know me, know I am not a huge veggie eater. I am very particular about how I eat them. I love the ones I love and hate the ones I hate. Asparagus was on sale at the grocery store so I got it half out of the excitement of a good deal and half out of guilt to cook more veggies for Michael's new diet. I only did half the bunch because I didn't want to throw away the other half since I was only cooking for two and knowing that I probably wouldn't like it. That was the biggest mistake. I was literally sad when I finished my asparagus because there wasn't more. I could have probably eaten the whole bunch by myself. I got this recipe today from the new show Kitchen Boss on TLC. I highly recommend this recipe. soooo yummy. Now I get to eat the other half for lunch tomorrow. So quick and easy.

Oven Roasted Asparagus

Ingredients
  1. 1 bunch of asparagus
  2. 1 tbsp of olive oil
  3. 1/2 tsp salt
  4. 1/2 tsp black pepper
  5. 1/4 C Parm cheese
  6. 1/4 C Bread Crumbs

Directions

  1. Preheat oven to 400
  2. Trim off and discard the tough ends of the asparagus
  3. Arrange asparagus in a shallow baking dish. Drizzle oil over asparagus and turn over to coat the spears.
  4. Sprinkle with salt, pepper, cheese, and bread crumbs
  5. Roast for 10 minutes.

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Monday, January 24, 2011

Almost Famous Asian Lettuce Wraps

I live in Logan where chain restaurants, or shopping for that matter, are not on every corner. I love copycat recipes when they get them right. Its always fun to have a good meal without the fprice. This recipe is really good and I have not served it to someone who didnt like it. Don't run off at the list of odd ingredients. Just hit the asian aisle at your grocery store and the ingredients will be enough to do this meal many times over.



Almost Famous Asian Lettuce Wraps
4 servings
Ingredients:
  • 1 head of Butter Lettuce
  • 1 lb of ground pork (you could try ground beef but the restaurant uses pork)
  • 1 tbsp of cooking oil
  • 1 lg onion, chopped
  • 2 cloves of garlic minced
  • 1 tbsp Soy Sauce
  • 1/4 C Hoison Sauce
  • 2 tsp minced ginger
  • 1 tbsp of rice wine Vinegar
  • asian chile pepper sauce (optional)
  • 1 8 oz Can of Water Chestnuts
  • 1/2 C Carrots , chopped
  • 1 bunch of green onions
  • 2 tsp of dark sesame oil

Directions:

  1. Rinse head of lettuce, tear off whole leaves, pat dry and set aside.
  2. In a medium skillet over high heat, brown your pork in one tbsp of oil, stirring often and then reduce heat to medium. Drain meat, set aside and cool. Cook onion is same skillet pan. Add garlic , soy sauce, hoison, ginger, vinegar, and chile pepper sauce to the onions. Stir in water chestnuts, carrots, green onions, sesame oil, and cooked pork. Continue to cook for another 2 minutes.
  3. To serve, add a portion of meat filling into a lettuce leaf and fold like a burrito.

Saturday, January 15, 2011

Steak Tips and Peppered Mushroom Gravy

Michael lost 5 lbs his first week of working out. That is awesome. I found a new great website that has really been helping me out with healthier dinner ideas. It is myrecipes.com . It is fantastic because it collects recipes from Cooking Light , Health, and Real simple and puts them all in one place so you can find great recipes for whatever requirement you need. I tried this one Yesterday and "MMmmm" was actually said after Michael's first bite. It was a lot simpler to make than I thought especially when you are making the sauce from scratch. It will definitely stay in the rotation even after the dieting is done. Did I mention it is under 350 Calories? Woo Hoo.


Ingredients

  • 2 C uncooked egg noodles
  • cooking spray
  • 1 lb of Top sirloin Steak
  • 1 tbsp butter
  • 2 tbsp of finely chopped Shallots (I did onions)
  • 1 can of sliced mushrooms
  • 1 tsp of garlic
  • 1 tbsp of soy sauce
  • 3 tbsp of Flour
  • 1 1/2 C Beef Broth
  • 1/2 Tsp Black Pepper
  • 1/4 Tsp Salt
  • 1 tsp of thyme

Directions

  1. Cook noodles according to package directions, omitting salt and fat. Drain.
  2. While noodles cook, heat a skillet sprayed with non stick spray over medium heat. Add steak, cook for 5 minutes and brown on all sides. Remove from pan and cover.
  3. Melt butter in a pan. Add shallots and mushrooms and saute for 4 minutes. Add garlic, saute for 30 seconds. Stir in Soy sauce. Sprinkle flour over mushroom mixture. Stir in Beef broth ; Stir constantly and add pepper, salt, and thyme. Bring to a boil and cook for 2 minutes until thickened.
  4. Return the steak to the sauce mixture and cook until thoroughly heated through.
  5. Serve beef mixture over noodles.

Saturday, January 8, 2011

Potato Cheese Pierogi (palmenis)

My brother came into town this weekend and man I did a lot of cooking to feed those boys. We had these Potato Pierogis for dinner inspired by Michael's time in Russia and holy moly, they were so good. It would be a good appetizer but we had ours with Broccoli and Pears. For my first time making them it went great. It was a a great excuse to make Michael give my Little Lucy some cuddle time because the assembly on these pierogis took about half an hour alone.
Potato Cheese Pierogis

Makes about 50 pierogis (ten servings)

Ingredients:
  • 4 baking potatos
  • salt
  • garlic
  • 1/4 C milk
  • 1 C cheddar cheese
  • 1/4 C Sour Cream
  • Chives
  • Wonton Wrappers
  • oil

Directions:

  1. Peel and boil your potatos until they are cooked through. Drain out the water.
  2. Whip potatos with salt, garlic, milk, cheese, sour cream, and chives until it is a smooth mixture.
  3. Put 1 Tbsp of mixture in the middle of a wonton wrapper and fold the wrapper over to make a half circle.
  4. Dip your finger in water and rub on edges.
  5. Now pinch edges to seal the wrapper.
  6. Once all wrappers are sealed, cover a frying pan with a thin layer of oil. Heat oil until it pops when you drop a drop of water into it.
  7. Place Pierogis in pan and cook on one side until golden brown, about 1 minute. Then turn and cook the other side.
  8. Take out pierogis and drain on a paper plate lined with paper towels.

Friday, January 7, 2011

Chicken, Broccoli and Cheese Crescent Wreatch

When making a shopping list I always make it a point to ask Michael what he would like added to the dinner rotation. He never cares and seems to just tell me to pick whatever I want. Finally, one day, I asked him if there is anything he would want for dinner and he asked for this. This is an easy meal that is rather tasty but impressive looking as well.





Chicken, Broccoli, and Cheese Crescent Wreath



Ingredients:


  • Two Pie Crusts

  • 2 C of fresh broccoli Florets

  • 1 C of chicken, cooked and shredded or chunked

  • 1 C of Cheddar cheese

  • 8 oz of cream cheese

  • salt

  • pepper

  • 1 tsp Dill

Directions:



  1. Preheat the oven to 375

  2. Cut your pie crusts like you would a pizza so you have 16 slices.

  3. Make a circle with your slices with the thick ends in the middle overlapping if you can.
  4. Mix the rest of your ingredients in a bowl until mixture is consistant.
  5. Sometimes I need more of one ingredient so alter if needed.
  6. Place your mixture on the pie crust in a circlefollowing the thick ends.
  7. Fold your pointed skinny ends over towards the middle of the stone and tuck them under.
  8. Bake for 25-30 minutes until your pie crust starts to brown.

Tuesday, January 4, 2011

Chicken Fried Rice

I love fried Rice. It is such a kitchen sink meal. You can add whatever you have on hand and change it up to whatever your liking is. Really, you only need the technique. Last night we had this and it was so good and quick. I made the rice at 10 in the morning while Lucy slept so I knew the rice would be cold at dinner. By the time it came to dinner, this meal took me about 15 minutes. With michael going to the gym after work now and getting home later, he was ready for food.



Chicken Fried Rice
allrecipes.com

Ingredients:

  • 2 cups of rice
  • 4 cups of water
  • 1/4 C of each veggie of your choosing.
  • 4 Eggs
  • 2 tbsp of Vegetable oil
  • Chicken breast
  • soy sauce

Directions:

1.Boil your water. Add rice and stir til it comes to a boil. Once boiling, lower to simmer and cook for 25 minutes or until done. Let cool until the rice is room temperature or put it in the fridge until it is cold.

2. Dice up your chicken breast and toss in a few teaspoons of soy sauce to coat. Then cook in a skillet. Set aside.

3. Scramble your eggs and set aside

4. toss veggies in soy sauce to coat and toss around in a skillet until the veggies are warm and cooked to your liking. Add chicken. Add oil to the pan. Now add your rice and on low to medium heat fold your rice around constantly until it gets coated in the oil. Add teaspoons of soy sauce as needed. Fold until your rice is no longer clumpy. Serve.