Wednesday, December 14, 2016

Strawberry Muffins

Original recipe here.

This recipe chosen because it mentioned using frozen berries, which is what I have from berry-pickin' at Jed's house this past summer. Yummm....


 "Strawberry muffins that can be made with fresh or frozen strawberries. If using frozen berries, thaw slightly, then chop with a knife."

Ingredients:

1/4 cup canola oil
1/2 cup milk
1 egg
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup white sugar
1 3/4 cups all-purpose flour
1 cup chopped strawberries

Directions

Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.

In a small bowl, combine oil, milk, and egg. Beat lightly.
In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.

Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.

Sunday, November 6, 2016

Original Bisquick Impossible Quiche

I found this recipe here.

The Impossible Quiche Recipe

Ingredients:
12 Bacon strips, cooked to crisp, drained, and crumbled
1 Cup Swiss cheese, shredded (about 4 ounces)
1/3 Cup onion, diced
2 Cups milk
1 Cup Bisquick
4 Eggs
1/2 Teaspoon salt
1/8 Teaspoon ground black pepper


Directions:

Preheat the oven to 400 degrees F.

Lightly grease a 10-inch pie plate.

Sprinkle the crumbled bacon, shredded cheese, and diced onion (in that order) evenly over the bottom of the pie plate.

Beat the eggs with the salt and pepper.

Stir in the milk.

Add the Bisquick and beat until smooth.

Pour over the ingredients in the pie plate.

Bake for 35 minutes or until a toothpick inserted into the center of the quiche comes out clean.

Let cool on a wire rack for 15 minutes before slicing and serving.

Makes 4 to 6 servings.

Variations

After the quiche is assembled in the pie plate, scatter about a cup of any of these coarsely chopped vegetables, alone or combined, onto the surface:

Frozen or fresh broccoli
Frozen spinach that has been thawed and thoroughly pressed to remove all water
Fresh green, red, or yellow sweet bell peppers

Serving Suggestions

For breakfast, pair with sliced mango or fresh orange sections.
For lunch, serve with a fresh green salad tossed with your favorite dressing.
For dinner, serve with sides of steamed sugarsnap peas and mashed rutabaga or steamed carrots. These vegetables add beautiful color to the plate and provide a good nutritional balance to the carbohydrates, fats, and proteins in the quiche.

Tuesday, November 1, 2016

Slow-Cooker Asian Short Rib Stew

I served this over rice noodles, and it turned out lovely. It's really different from anything else I make at this point, so I'll probably overdo it now. Because I am craving it again already!

Original recipe here.

So without further ado....
Slow-Cooker Asian Short Rib Stew!

Serves 6
Hands-On Time 30 min
Total Time 7 hrs 30 min

INGREDIENTS

3 pounds boneless beef short ribs, cut into 2-inch pieces
⅓ cup finely chopped fresh ginger
¼ cup soy sauce
6 cloves garlic, finely chopped
2 ½ Tbs. toasted sesame oil
Kosher salt and black pepper
3 carrots, cut into 3-inch pieces
3 red onions, cut into wedges
1 cup low-sodium beef broth
1 pound baby bok choy (3 medium heads), coarsely chopped
4 scallions, sliced, plus more for serving
2 ½ Tbs. white vinegar
Steamed rice or noodles, for serving

DIRECTIONS

Combine the short ribs, ginger, soy sauce, garlic, sesame oil, and ¾ teaspoon each salt and pepper in a 6-quart slow cooker and mix well. Add the carrots, onions, and broth and stir to combine. Cover and cook until the beef is tender, on low for 6 to 7 hours or on high for 4 to 5 hours.

Spoon off the fat from the slow cooker. Stir in the bok choy, scallions, and vinegar until the bok choy is wilted. Serve the stew in bowls topped with additional sliced scallions, along with the rice or noodles.



Authentic German Potato Salad

Anne made this for us at the King Cabin. I am not a big fan of potato salad, but this dish - served warm, dressed with vinegar and bacon? Amazing and mouth-watering.

Original recipe here.

Authentic German Potato Salad

Ingredients

3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
1/4 cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon chopped fresh parsley

Directions

Prep 30 m
Cook 20 m
Ready In 50 m

Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.

Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.

Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

Wednesday, September 28, 2016

Easy Thai Chicken

This recipe was from my fantastic brother-in-law George, who found it after experiencing the culinary wonders of Thailand first-hand.

The original recipe is here, and my notes are added below in italics.

EASY THAI CHICKEN 

YIELD: 8 SERVINGS
PREP TIME: 10 MINUTES
COOK TIME: 30 MINUTES
TOTAL TIME: 40 MINUTES

INGREDIENTS:

2 tablespoons unsalted butter
8 bone-in, skin-on chicken thighs (I think George used skinless/boneless - I'd like to try that.)
1/4 cup peanuts, chopped (Crucial garnish! So good!)
2 tablespoons chopped fresh cilantro leaves (Also crucial garnish! Don't skimp on this!)

FOR THE SAUCE

1/2 cup sweet chili sauce (George recommended Mae Ploy brand, and I found it at Wegman's. Yummy, with a lighly spicy kick.)
2 tablespoons reduced sodium soy sauce
2 cloves garlic, minced
1 tablespoon fish sauce
1 tablespoon freshly grated ginger
Juice of 1 lime
1 teaspoon Sriracha, or more, to taste

DIRECTIONS:

Preheat oven to 400 degrees F.

To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside.

Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Stir in chili sauce mixture.

At this point I transferred the chicken to a parchment-lined baking sheet, and smothered it in the sauce.

Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until caramelized and slightly charred.

Serve immediately, garnished with peanuts and cilantro, if desired.
Also, serve with any remaining sauce from the pan - it was delicious over rice and/or veggies. Don't waste a drop!

Thursday, September 22, 2016

Crock Pot Meatballs

Yes!
Original recipe here.

Use your favorite sauce, and it's a winner.
I'd also like to try this with other ground meats (venison? turkey?), and add more veggies to the sauce. But as is, it created tender-moist meatballs. I'm also curious to try doubling the recipe.

CROCK POT MEATBALLS RECIPE

PREP TIME 15 mins
COOK TIME 8 hours
TOTAL TIME 8 hours 15 mins

INGREDIENTS
1 egg
¼ cup chopped flat-leaf parsley, fresh
1 tsp. minced garlic
½ medium yellow onion, finely chopped
½ tsp. salt
¼ tsp. ground black pepper
¾ cup Italian seasoned bread crumbs
¼ cup parmesan cheese, grated
1¼ pounds ground beef, 93% lean or leaner
1 45 oz. jar traditional pasta sauce

INSTRUCTIONS

In a large bowl, beat the egg with a fork. Add the parsley, garlic, onion, salt, pepper, bread crumbs, and parmesan cheese. Stir to combine.

Use your fingers to lightly break apart the ground beef and add it to the bowl with the bread crumb mixture. Lightly toss the crumbled ground beef and bread crumbs.

Pack and roll out 16 meatballs, using the palms of your hands. Meatballs should be slightly smaller than a golf ball.

Add the pasta sauce to a crock pot. Place the meatballs in the sauce, leaving some space between each meatball. Spoon some sauce over the tops of each meatball so that they are completely submerged in sauce.

Cook on low for 6 to 8 hours. If there is grease on top of the sauce after cooking, use a spoon to skim it off. Gently stir the sauce and meatballs. Serve warm.

NOTES
If you are making these meatballs for appetizers, meatball subs, or meatball sliders. There will probably be sauce left over. I put the extra sauce in a zip top freezer bag and freeze it until the next time I need a flavorful pasta sauce.

Shepherd's Pie for the freezer (or not)

I made this in an attempt to find a recipe that I could make & freeze ahead of time to leave at the neighbor's house while they were out of town. I haven't tried it yet after freezing, but the first batch turned out nicely. And it was my first time cooking with allspice.

Original recipe here.

Shepherd’s Pie

Ingredients

For top:
3 lbs potatoes (I prefer Russets or Yukon gold)
½ cup milk
2 tbsp butter
½ tsp salt
cheddar (if making it "extra fancy")
For filling:
1 tbsp olive oil
½ medium onion, finely chopped
2 carrots, finely diced
1 lb lean ground beef
1 tbsp Worcestershire sauce
2 tsp allspice seasoning
1 tsp salt
¾ cup beef stock
1 tbsp flour
½ cup frozen peas
½ cup frozen corn


Instructions

Place 3 lbs of peeled and chopped potatoes in a large pot with cold water and bring to a boil. Cook until potatoes are fork tender.

Meanwhile, heat a large frying pan over medium heat. When heated, add the olive oil and onions. Cook for 2-3 minutes until onions start to become translucent.

Add the carrots, cooking for an additional 5 minutes. Add the ground beef and cook until no longer pink.

Add the worchestershire sauce, salt and allspice seasoning into the cooked meat mixture and stir until well combined.

Sprinkle the flour over the mixture and pour in the beef stock. Stir together and allow sauce to bubble. This will help thicken the sauce. Once the sauce has thicken add the frozen vegetables. Give it a quick stir to combine and set aside off the heat.

By this time your potatoes should be cooked. Strain the potatoes and place them back in the hot pot. Add the milk, butter and salt. Mash the potatoes with your preferred technique.

Spread the meat mixture out evenly along the bottom of an ovenproof casserole dish. Spoon the mashed potatoes over top of the meat. Top with a cup of shredded cheese if you wish to make it extra fancy.

At this point you can place the shepherd’s pie in the oven to eat or in the freezer to save for another day. Cook in the oven at 350 F until heated through and the potatoes are golden brown on top.

If you are freezing, take it out the night before and defrost overnight in the fridge. Cook in the oven at 350 F until heated through.