Friday, January 30, 2015

Beef Roast & Coffee

Prep : 15 minutes Cook : 8 hours Makes 6 servings

1              boneless beef sirloin tip roast (2-1/2 pounds) cut in half
2              teaspoons canola oil
1-1/2        cups sliced fresh mushrooms
1/3           cup sliced green onions
2              garlic cloves , minced
1-1/2       cups brewed coffee
1             teaspoon Liquid Smoke ***optional
1/2          teaspoon salt
1/2          teaspoon chili powder
1/4          teaspoon pepper
1/4          cup cornstarch
1/3          cup cold water

1 . In a large nonstick skillet , brown roast on all sides in oil over medium-high heat . Place in a 5-quart slow cooker . In the same skillet , saute mushrooms , onions and garlic until tender ; stir in the coffee , Liquid Smoke if desired , salt , chili powder and pepper . Pour over roast . Cover and cook on  low for 8 hours or until meat is tender .

2 . Remove roast and keep warm . Pour cooking juices into a 2-cup measuring cup ; skim fat . In a saucepan , combine cornstarch and water until smooth . Gradually stir in 2 cups cooking juices . Bring to a boil ; cook and stir for 2 minutes or until thickened . Serve with sliced beef .

Day-old coffee is the key to this flavorful beef roast that simmers in the slow cooker until it's fall-apart tender . Try it once and I'm sure you'll cook it again .

Wednesday, January 28, 2015

Super Bowl : Got To Have Guacamole

I found this article  a couple of years  ago  in my local newspaper I want to share .

What is a Super Bowl party without Guacamole. I  like  them all , but let your taste buds decide .
For no particular reason other than force of will, avocados and the guacamole they produce are indelibly linked with this major American sporting event.

A Super Bowl party without guacamole and its trusty sidekick chicken wings in many circles is considered downright unpatriotic.

So to help you better embrace the official fruit of the Super Bowl, they came up with 10 creative ways to make a better guacamole. They suggest starting with our basic recipe which is pretty darn good just as is then adding in whichever combination of flavors best gets you in the mood for the big game.


Start to finish: 10 minutes            Servings: 8

2        avocados
Juice of 1/2 lime
1        teaspoon ground cumin
1/2     cup diced tomato
2        tablespoons chopped fresh cilantro
1/4     cup diced red onion
Kosher salt and ground black pepper
Hot sauce, to taste

Slice the avocados in half lengthwise around the pits. Twist to separate the halves and remove the pits. Spoon the flesh into a medium bowl. Use a fork to mash the avocado until as chunky or smooth as you prefer. Stir in the lime juice, cumin, tomato, cilantro and red onion. Season with salt, pepper and hot sauce. Serve immediately.

Nutrition information per serving: 90 calories; 70 calories from fat (78 percent of total calories); 7 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 6 g carbohydrate; 4 g fiber; 1 g sugar; 1 g protein; 80 mg sodium.

1.     Fast and dirty: In place of the tomato, cilantro and red onion, stir in 1/2 cup of your favorite jarred salsa, 1 tablespoon olive brine, and 2 tablespoons chopped green olives.

2 .    Mango-balsamic: In place of the tomato, stir in the diced flesh of 1 mango. Use scallions in place of the red onion and 1 tablespoon balsamic vinegar in place of the lime juice.

3 .    Chipotle-corn: Stir in 1 minced chipotle and 1 tablespoon adobo sauce from a can of chipotles in adobo. Add 1/2 cup corn kernels.

4 .    Tzatziki: Use 1 cup finely diced seedless cucumber in place of the tomato and red onion. Use dill in place of the cilantro. Stir in 2 minced cloves garlic.

5 .    Roasted garlic and poblano: Roast a head of garlic wrapped in foil with a little olive oil until tender and brown, about 30 minutes at 400 F. Roast a poblano pepper under the broiler, turning frequently, until the skin chars. Carefully remove the charred skin from the pepper, then chop the flesh. Squeeze the garlic pulp from the skin and mash. Mix both into the guacamole, omitting the onion.

6 .    Minted cotija: Follow the basic method for guacamole, but use 2 avocados, the lime juice, 3 tablespoons chopped fresh mint, and 2/3 cup crumbled cotija cheese. Season with salt and black pepper.

7 .    Maple-bacon: Follow the basic method for guacamole, but use 3 avocados, 2 tablespoons white wine vinegar, 2 tablespoons soy sauce, 2 tablespoons maple syrup, 2 chopped scallions, and 1/2 cup chopped cooked bacon. Season heavily with black pepper.

8 .      Ginger-hoisin: Add 2 tablespoons grated fresh ginger and 2 tablespoons hoisin sauce.

9 .      Citrus tabbouleh: Replace the tomato and onion with 3/4 cup purchased tabbouleh and the zests of 1 lemon, 1 lime and 1 orange.

10 .    Shrimp scampi: Use lemon juice in place of the lime juice and basil in place of the cilantro. Omit the cumin, tomato and onion. Stir in 1 cup chopped cooked shrimp, 2 cloves minced garlic and 1/3 cup shredded Parmesan cheese.

Enjoy  , let  your  taste  buds  be  your  guide :

Monday, January 26, 2015

Easy Fish Skillet

prep: 25 min. 25 min ...servings total: 4 servings

What You Need :

4              tilapia fillets (1 pound )
1/4          cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
1             tablespoon  pesto
1             yellow pepper, chopped
1             zucchini, cut lengthwise, then crosswise into slices
1             cup grape tomatoes
3             tablespoons  thinly sliced fresh basil

1 .      Brush fish with 2 Tbsp. dressing; cook in skillet on medium heat 3 to 4 min. on each side or until fish flakes easily with fork. Transfer to plate; cover to keep warm.
2 .     Add remaining dressing, pesto, vegetables and tomatoes to skillet; cook 5 min. or until heated through, stirring frequently. Spoon over fish.

Top with basil.

Sprinkle each fillet with 1 tsp. KRAFT Grated Parmesan Cheese before serving.

Prepare using haddock or cod fish fillets.
You can also use fresh or thawed frozen fish fillets.

Friday, January 23, 2015

Brats 'n' Kraut Dinner slow cooker

Prep : 15 minutes Cook : 4 hours Makes 6 servings

1     jar (32 ounces) sauerkraut , rinsed and drained
2     medium red potatoes , peeled , halved and cut into thin slices
1     medium  tart apple , peeled and cut into thick slices
1     small onion , chopped
1/2   cup apple juice
1/4   cup water
2     tablespoons brown sugar
1     teaspoon caraway seeds
1     garlic clove , minced
1     bay leaf
1     pound fully cooked bratwurst links
6     bacon strips , cooked and crumbled

In a 5-quart slow cooker , combine the first 11 ingredients . Top with bratwurst . Cover and cook on high for 5 to 5 hours or until potatoes are tender . Discard bay leaf . Sprinkle with bacon .

This sticks to your ribs German dish is sure to satisfy even the biggest appetite at your house . Sliced apples and apple juice lend mellowing sweetness to the tangy sauerkraut , flavored bratwurst , red potatoes and bacon .

Serve with slices of hearty Italian or rye bread .

Wednesday, January 21, 2015

Sour & Hot Soup

Prep : 20 minutes Cook: 25 minutes Makes 6 servings

3/4          pound pork tenderloin , cut into 1-1/2 x 1/4-inch strips
1             tablespoon olive oil
1/2          pound sliced fresh mushrooms
6             cups chicken broth
2             tablespoons chili garlic sauce
3/4          teaspoon pepper
1             package (14 ounces) extra-firm tofu , drained and cut into 1/4-inch cubes
1            can (8ounces) bamboo shoots , drained
1            can (8 ounces) sliced water chestnuts , drained
1/2         cup white vinegar
1/3         cup cornstrach
5            tablespoons water
2            teaspoons sesame oil
1/4         cup finely chopped green onions

1 .      In a Dutch oven , brown pork in oil until no longer pink ; remove meat and keep warm . Add mushrooms ; saute until tender . Set aside and keep warm .
2 .     Add the broth , soy sauce , chili garlic sauce and pepper in the pan .Bring to a boil . Reduce heat ; cover and simmer for 10 minutes . Return the meat and mushrooms to the pan . Stir in tofu , bamboo shoots , water chestnuts and vinegar . Simmer uncovered for 10 minutes .
3 .      In a small bowl , combine cornstarch and water until smooth ; gradually stir into soup . Bring to a boil ; cook and stir for 2 munutes or until thickened . Remove from heat ; gently stir in sesame oil . Garnish with onions .

Regular or hot chili sauce can be used , according to your taste .

Monday, January 19, 2015

Shrimp , Tomatoes , Arugula with Capellini

16 oz cappellini

Basil-lemon marinade:
4            tablespoons  extra virgin olive oil
4            garlic cloves, minced
4            tablespoons  fresh basil, finely chopped
1            tablespoons  fresh parsley, finely chopped
2            teaspoons lemon zest, minced
Freshly ground pepper
Salt to taste

2            tablespoons  olive oil
1            pound  large shrimp, shelled and deveined
1            medium tomato, seeded and chopped
1/4         cup Ferrari-Carano Fumé Blanc ( or  a wine  of  your choice)
4            cups fresh arugula (rocket greens)

Final Touch:
1/2        cup Parmesan cheese
1           teaspoons fresh mint, julienne sliced for garnish
 Cooking the Pasta:
Cook the cappellini according to package directions.

Basil-lemon marinade:
In a small bowl, add oil, garlic, basil, parsley, lemon zest, salt and pepper and stir. Set aside at room temperature.

1        Meanwhile, heat 2 tablespoons  of olive oil in a skillet, add shrimp and tomatoes. Add Ferrari-Carano Fumé Blanc. Let cook until the shrimp turn just pink.
2       Drain pasta onto a platter and immediately add the shrimp and tomato mixture, the fresh arugula greens and the basil-lemon marinade.

Final Touch:

Toss with Parmesan cheese. Sprinkle top with fresh mint. Serve immediately.

Friday, January 16, 2015

Crawfish Cornbread Cajun Style

                                       Servings: 12
For the crawfish: 
2             tablespoons unsalted butter
2             pounds raw, peeled Louisiana crawfish devein, ( may substitute peeled, cooked crawfish tails or diced, roasted andouille sausage)
1/2         teaspoon minced garlic
3/4         cup thinly sliced scallions (white and light-green parts, from 6 to 7 scallions)
1-1/2     teaspoons Chef Paul Prudhomme's Seafood Magic seasoning

For the cornbread :
1/4        cup unsalted butter, melted and slightly cooled, plus softened butter for greasing the pan
1/2        cup flour
1/2        cup yellow corn flour (may substitute masa harina)
1/2        cup yellow cornmeal
1-1/2     teaspoons baking powder
1           teaspoon baking soda
2-1/2     teaspoons salt
4           tablespoons sugar
2 to  4          teaspoons finely chopped, unseeded jalapeño pepper
1/2        cup thinly sliced scallions (white and light-green parts, from about 4 or 5 scallions)
2          large eggs
1-1/4   cups whole or low-fat buttermilk

For the crawfish:

1 .      Melt the butter in a small skillet over medium heat. Add the shrimp and cook, stirring constantly, until the crawfish just turn pink on the outside.
2 .     Add the garlic, scallions and seafood seasoning. Reduce the heat to medium-low; cook for about 3 minutes or just until the crawfish are cooked through. Transfer to a cutting board and cut into small dice. Transfer the crawfish and any pan juices to a bowl and refrigerate until fully chilled.

For the cornbread:

1 .      Preheat the oven to 350 degrees. Use softened butter to liberally grease a 9-by-12-1/2-inch baking pan.
2 .     Combine the flour, corn flour, cornmeal, baking powder, baking soda, salt, sugar, jalapeno and scallions in a mixing bowl, stirring until well blended.
3 .    Whisk the eggs in a separate mixing bowl until frothy, then whisk in the melted butter and buttermilk.
4 .    Add the egg mixture to the flour mixture and mix, stirring to incorporate, then stir in the chilled, diced crawfish and their pan juices. Pour the cornbread batter into the baking pan, spreading it evenly; bake for 40 to 45 minutes, until the top is evenly browned and a knife inserted into the middle of the cornbread comes out clean.

Cut into 12 equal portions; serve warm.
Butter  a hunk  of bread and  eat  by itself  .

Wednesday, January 14, 2015

Glazed Ribs & Rum

Prep : 1-1/2 hours           Broil : 15 minutes

6 pounds pork spareribs , cut into serving size pieces
2 cans (8 ounces each) tomato sauce
1 cup dark rum
1 cup honey
1 cup red wine vinegar
1 small onion , finely chopped
1 tablespoon Worcestershire sauce
2 garlic cloves , minced
1/2 teaspoon salt
1/2 teaspoon pepper

1 . Place ribs in two ungreased 13-inch x 9-inch baking pans . Cover and bake at 350* for 1-1/2 to 2 hours or until meat is tender .

2 . Meanwhile , in a large saucepan , combine the remaining ingredients . Bring to a boil . Reduce heat ; simmer uncovered , for 15 to 20 minutes or until slightly thickened .

3 . Drain ribs and discard cooking liquid . Moisten a paper towel with cooking oil ; using long-handled tongs , lightly coat the broiler grill rack . Brush half of the sauce over the ribs . Broil the ribs cover under medium heat for 15 to 20 minutes or browned , turning and basting occasionally with remaining sauce .

This is not your common barbecue sauce on these ribs . The tomato sauce is sweetened with honey and flavored with rum . Everyone will love it . You can make this dish a day ahead and reheat it .

This recipe is also good with the small ribs , you can put them in a slow cooker and serve them as an appetizer .

Monday, January 12, 2015

Cabbage Stew

Prep : 20 minutes   Cook :  4 to 6   hours    Makes 8 servings

1 pound ground beef
1 cup chopped onion
2 celery ribs , chopped
11 cups coarsely chopped cabbage (about 2 pounds)
2 cans (14-1/2 ounces each) stewed tomatoes
1 can (15 onuces) pinto beans , rinsed and drained
1 can (10 ounces) diced tomatoes with green chilies
1/2 cup ketchup
1-1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
** Shredded cheddar cheese and sour cream , optional

1. In a large skillet , cook the beef , onion and celery over medium heat until meat is no longer pink and vegetables are tender ; drain.

2. Transfer to a 5-quart slow cooker . Stir in cabbage , stewed tomatoes , beans , diced tomatoes , ketchup , chili powder , oregano , pepper and salt . Cover and cook on low for 4 to 6 hours hours or until cabbage is tender . Serve with cheese and sour cream if desired .

You can serve steaming helping of this hearty stew in old fashioned soup plates with thick , slices of homemade bread . My family likes homemade cornbread with their stew , it's good any way you like your bread .

Tuesday, January 6, 2015

Parmigiana & Pork

1 -1/3      cups uncooked spiral pasta
2             cups meatless spaghetti sauce
1             pork tenderloin ( 1 to 2 pounds)
1/4          cup egg substitute
1/3          cup seasoned bread crumbs
3             tablespoons grated Parmesan cheese , divided
1/4          cup shredded part-skim mozzarella cheese

1.             Cook pasta according to package directions . Place spaghetti sauce in a small saucepan ; cook over low heat until heated through , stirring occasionally .
2.           Meanwhile , cut tenderloin into 8 slices , flatten to 1/4 thickens . Place egg substitute in a shallow bowl , combine bread crumbs and 1 tablespoon Parmesan cheese . Dip pork slices in egg sucstitute , then roll in crumb mixture .
3 .          Place on a baking sheet coated with cooking spray . Bake at 424*F for 5 to 6 minutes on each side or until meat is tender . Drain pasta ; serve with spahhetti sauce and pork . Sprinkle with mozzarella cheese and remaing Parmesan cheese .

This recipe brings home the flavors of Italy with this tantalizing Parmiginana . Baked in minutes , the crispy yet moist pork tenderloin makes an easy dinner that your family will request . 

Friday, January 2, 2015

Basque Old Fashion Chicken Vegetable Soup

Prep : 25 minutes Cook: 2-1/4 hours + cooling                         Makes 10 to 12 servings

1           broiler / fryer chicken (2 to 3 pounds)
8           cups water

1            small cabbage ,  chopped
2           medium leeks , sliced
2           medium carrots , sliced
1           large turnip , peeled and cubed
1           large onion , chopped
1           large potato , peeled and cubed
1           garlic clove , minced
1-1/2     teaspoon salt
1/2        teaspoon pepper
1          tablespoon minced fresh parsley
1          teaspoon dried thyme
3/4       pound Polish sausage links
2          navy beans , rinsed and drained

1 . In Dutch oven , slowly bring chicken and water to a boil ; skim foam . Reduce heat ; cover and simmer for 45 to 60 minutes or until tender . Remove chicken ; set aside until cool enough to handle .

2. Strain broth and skim fat . Return broth to Dutch oven . Add the leeks , carrots , turnip , onion , potato , garlic , salt , pepper , parsley and thyme . Bring to a boil . Reduce the heat ; cover and simmer for 30 minutes .

3. In a large skillet , cook sausage over medium heat until no longer pink . Drain on paper towels ; set aside .

4 . Meanwhile , remove chicken from bones and skin . Cut chicken into bite-size pieces ; add to pan . Add beans , cabbage and cooked sausage . Simmer uncovered for 30 minutes or until vegetables are tender . Stir in tomato sauce , heat through .

This is a hearty soup offered in many restaurants specializing in Basque cuisine . It's a nice way to use the vegetables that are available in the fall .