Thursday, February 28, 2008
Marianne, Ben, and Molly are holding out on us!!
I know you all have some wonderful recipes to share (especially some new and amazing spanish dishes..hint hint). Let's get crackin' you three :O)
Seared fish with grapefruit-orange relish
I made this recipe last night and it reminded me how much I love this dinner! This recipe is from my better Homes cookbook, and I know that mom has a different cookbook that has an almost identical recipe. There are just a couple differences so I just merged the two together to get the best of both. Enjoy! I have used this on tilapia, snapper, orange roughy, my recipe actually calls for tuna steaks, so basically any fish will do.
4 fish fillets of choice
2 tsp sherry or white wine vinegar
2 tsp soy sauce
1/2 tsp grated fresh ginger
1 Tbsp olive oil
1 medium grapefruit peeled and sectioned (the way mom does it at christmas)
1 medium orange peeled and sectioned
2 Tbsp finely chopped red onion
2 Tbsp fresh snipped cilantro
1 avocado (peeled and cut in cubes)
2 tsp olive oil
In a plastic bag, for marinade:
juice of one lemon
2 tsp minced garlic
1 Tbsp olive oil
Thaw fish and pat dry. Mix all marinade ingredients in ziplock bag and place fish in bag. Keep in fridge while preparing relish.
In a medium bowl mix all ingredients except last 2 tsp olive oil. Make sure to squeeze all juice from the grapefruit and orange membranes into bowl along with fruit pieces. Stir together and cover. Store in fridge. Pour last 2 tsp olive oil in a pan on med-high heat. Remove fish from marinade and place in pan. Salt and Pepper fish while cooking to taste. Flip and sear other side. When fish flakes easily with fork, remove from pan. Serve immediately. Place fish on plate and spoon relish over the top. Serve with rice and veggie so that the rice can soak up the juices. Enjoy!
PS I have used dried ginger out of necessity and it is fine, but the fresh ginger is much better
4 fish fillets of choice
2 tsp sherry or white wine vinegar
2 tsp soy sauce
1/2 tsp grated fresh ginger
1 Tbsp olive oil
1 medium grapefruit peeled and sectioned (the way mom does it at christmas)
1 medium orange peeled and sectioned
2 Tbsp finely chopped red onion
2 Tbsp fresh snipped cilantro
1 avocado (peeled and cut in cubes)
2 tsp olive oil
In a plastic bag, for marinade:
juice of one lemon
2 tsp minced garlic
1 Tbsp olive oil
Thaw fish and pat dry. Mix all marinade ingredients in ziplock bag and place fish in bag. Keep in fridge while preparing relish.
In a medium bowl mix all ingredients except last 2 tsp olive oil. Make sure to squeeze all juice from the grapefruit and orange membranes into bowl along with fruit pieces. Stir together and cover. Store in fridge. Pour last 2 tsp olive oil in a pan on med-high heat. Remove fish from marinade and place in pan. Salt and Pepper fish while cooking to taste. Flip and sear other side. When fish flakes easily with fork, remove from pan. Serve immediately. Place fish on plate and spoon relish over the top. Serve with rice and veggie so that the rice can soak up the juices. Enjoy!
PS I have used dried ginger out of necessity and it is fine, but the fresh ginger is much better
Tuesday, February 26, 2008
Chicken with Tomatoes and Capers - Marilynn's Creation
Chicken:
4 boneless, skinless chicken breasts
3 Tablespoons butter
1½ cup of bread crumbs (three cheeses)
1 teaspoons basil
Sauce:
½ medium red onion diced
1 teaspoon olive oil
3 medium tomatoes diced
1/3 cup of bottled roasted red peppers diced
2 Tablespoons capers
1 Tablespoon pesto
1 cup of white wine
1 teaspoon basil
Pound chicken breasts between layers of plastic wrap to ¼ inch thickness. Melt butter. Stir together basil with bread crumbs. Dip chicken breasts in butter and then in bread crumbs/basil mix. Place on cookie sheet and bake at 350 degrees for 20 minutes.
While chicken is baking, saute red onion in olive oil for about 3 minutes or until tender. Add diced tomatoes, red peppers, capers, pesto, white wine and basil. Simmer for 5 minutes on medium low heat until thickens. Remove chicken from oven, spoon sauce over top and serve.
4 boneless, skinless chicken breasts
3 Tablespoons butter
1½ cup of bread crumbs (three cheeses)
1 teaspoons basil
Sauce:
½ medium red onion diced
1 teaspoon olive oil
3 medium tomatoes diced
1/3 cup of bottled roasted red peppers diced
2 Tablespoons capers
1 Tablespoon pesto
1 cup of white wine
1 teaspoon basil
Pound chicken breasts between layers of plastic wrap to ¼ inch thickness. Melt butter. Stir together basil with bread crumbs. Dip chicken breasts in butter and then in bread crumbs/basil mix. Place on cookie sheet and bake at 350 degrees for 20 minutes.
While chicken is baking, saute red onion in olive oil for about 3 minutes or until tender. Add diced tomatoes, red peppers, capers, pesto, white wine and basil. Simmer for 5 minutes on medium low heat until thickens. Remove chicken from oven, spoon sauce over top and serve.
Orange Julius
Dwight asked me for this recipe a while ago when he was visiting us....
1 cup milk
1 cup water
1/4 cup sugar
1 tsp vanilla
6oz frozen orange juice
12-15 ice cubes
Blend together
** depending on how sweet you like this, I sometimes cut the sugar down to 1/8 cup.
Saturday, February 23, 2008
Individual Deep Dish Apple Pies
I tried this last night when we had some company over for dessert. It was FABULOUS so I thought I'd share. Easy and spectacular presentation and tastes incredible. It is from a book we have called Gourmets Quick Kitchen. You need to have ramekiins but you can buy them at Walmart and they look truly elegant. I served real whipped cream with them because I didn't have ice cream but either would be awesome and I took them out of the oven 15 minutes before we ate them.
Preheat oven to 400.
2 MacIntosh appleas (about 3/4 lb) (I just used the apples I had, I think they were golden delic.
1 tsp fresh lemon juice
2 TB plus 1 tsp. sugar
1 TB flour
1/4 tsp cinnamon
1/8 tsp nutmeg
1 pillsbury or any other kind packaged refrigerated pie dough round
1 tsp. apples juice
Peel and core apples and chop into approx. 1" pieces. Toss with juices; lemon & apple, seasonings, flour and sugar and a pinch of salt.
Spread out pie dough and turn the ramekins over to lightly pattern the top. Cut the pie tops about 1/4 inch larger than the ramekin top. I got 5 out of one pie crust. Mound the apples into the ramekins, drape dough rounds on top, seal edges, brush with water and sprinkle with sugar on top. Cut a 1" vent on top and bake pies in middle of oven until filling bubbles and crust is golden about thirty minutes. (Mine was more like 40 minutes) I tripled this to make six and it worked great! The recipe is only for two. Depending on how huge your apples are though you might need less, my apples were small to medium.
Preheat oven to 400.
2 MacIntosh appleas (about 3/4 lb) (I just used the apples I had, I think they were golden delic.
1 tsp fresh lemon juice
2 TB plus 1 tsp. sugar
1 TB flour
1/4 tsp cinnamon
1/8 tsp nutmeg
1 pillsbury or any other kind packaged refrigerated pie dough round
1 tsp. apples juice
Peel and core apples and chop into approx. 1" pieces. Toss with juices; lemon & apple, seasonings, flour and sugar and a pinch of salt.
Spread out pie dough and turn the ramekins over to lightly pattern the top. Cut the pie tops about 1/4 inch larger than the ramekin top. I got 5 out of one pie crust. Mound the apples into the ramekins, drape dough rounds on top, seal edges, brush with water and sprinkle with sugar on top. Cut a 1" vent on top and bake pies in middle of oven until filling bubbles and crust is golden about thirty minutes. (Mine was more like 40 minutes) I tripled this to make six and it worked great! The recipe is only for two. Depending on how huge your apples are though you might need less, my apples were small to medium.
Friday, February 22, 2008
Hawaiian Haystacks
First of all let me say Kudos to Danielle for doing this!! What a great idea!! Food/Monsons/nuffsaid! I put the following two favorite Dad recipes for you and here's an old simple standby.
1 whole chicken (boil till very tender, like for chicken soup) debone and save broth
1/2 c butter or margarine
about 3/4 c flour
1 clove fresh garlic, or some minced
1 medium onion, peeled and chopped small
Put onion and garlic in the butter or margarine and saute till tender then stir in the flour till paste like, then quickly pour in 2&1/2 chicken broth and 1 cup milk or half and half. Stir on medium high temperature until it thickens. Add 1 can cream of chicken soup. Add the chicken pieces and taste. Add salt and pepper to taste and chicken soup base or bouillon if you want more flavor.
While your chicken is cooking, cook white or brown rice and assemble in bowls the following:
chopped celery
chopped green onions
chopped tomatoes
slivered almonds, or any other nuts you want.
coconut
mandarin oranges
pineapple chunks
whatever else you dream up and want to try on it.
Serve by either putting the rice on the bottom and the chicken sauce on top and then everything else on top of that or the alternative which I like the best. All the other stuff and then the sauce on top of all of it with a rice base. Enjoy!
1 whole chicken (boil till very tender, like for chicken soup) debone and save broth
1/2 c butter or margarine
about 3/4 c flour
1 clove fresh garlic, or some minced
1 medium onion, peeled and chopped small
Put onion and garlic in the butter or margarine and saute till tender then stir in the flour till paste like, then quickly pour in 2&1/2 chicken broth and 1 cup milk or half and half. Stir on medium high temperature until it thickens. Add 1 can cream of chicken soup. Add the chicken pieces and taste. Add salt and pepper to taste and chicken soup base or bouillon if you want more flavor.
While your chicken is cooking, cook white or brown rice and assemble in bowls the following:
chopped celery
chopped green onions
chopped tomatoes
slivered almonds, or any other nuts you want.
coconut
mandarin oranges
pineapple chunks
whatever else you dream up and want to try on it.
Serve by either putting the rice on the bottom and the chicken sauce on top and then everything else on top of that or the alternative which I like the best. All the other stuff and then the sauce on top of all of it with a rice base. Enjoy!
Dad's Chicken Curry with Coconut milk
1 lb. of boneless, skinless chicken breasts, cut into 1/2 to 1" pieces
2 tsp curry powder
1/2 tsp flour
1&1/2 to 2 tsp red pepper flakes ( adjust to hot preference)
2 tsp minced lemongrass
6 TB butter
3 TB nam pla (Thai fish sauce)
2 c. canned sweetened coconut milk
1 c. salted cashews
Toss chicken with curry poder, salt to taste, flour, red pepper and lemongrass.
Melt butter in skillet at medium high. Add chicken and cook until it is just done (about 2 min.)
Add coconut milk and turn to medium. Cook for another 2 to 3 minutes until cooked through.
Stir in nam pla and cashews and cook for 30 seconds.
Serve over rice or couscous. Makes four servings
2 tsp curry powder
1/2 tsp flour
1&1/2 to 2 tsp red pepper flakes ( adjust to hot preference)
2 tsp minced lemongrass
6 TB butter
3 TB nam pla (Thai fish sauce)
2 c. canned sweetened coconut milk
1 c. salted cashews
Toss chicken with curry poder, salt to taste, flour, red pepper and lemongrass.
Melt butter in skillet at medium high. Add chicken and cook until it is just done (about 2 min.)
Add coconut milk and turn to medium. Cook for another 2 to 3 minutes until cooked through.
Stir in nam pla and cashews and cook for 30 seconds.
Serve over rice or couscous. Makes four servings
Dad's Avocado and Grapefruit Salad
3 ripe medium avocados, pitted, peeled and sliced
3 medium pink grapefruits, peeled, sectioned mom's tricky way
lettuce of choice, washed
crumbled blue cheese
Dressing
1/3 c. oil
1/4 c. vinegar
1/4 c. fresh grapefruit juice
1 TB fresh lemon juice
1 tsp. sugar, or a little more to taste
1/2 tsp. salt
1 TB blue cheese
Mix dressing with a hand braun. Lay sectioned avocados and grapefruit over cleaned lettuce, then drizzle dressing on top.
3 medium pink grapefruits, peeled, sectioned mom's tricky way
lettuce of choice, washed
crumbled blue cheese
Dressing
1/3 c. oil
1/4 c. vinegar
1/4 c. fresh grapefruit juice
1 TB fresh lemon juice
1 tsp. sugar, or a little more to taste
1/2 tsp. salt
1 TB blue cheese
Mix dressing with a hand braun. Lay sectioned avocados and grapefruit over cleaned lettuce, then drizzle dressing on top.
Thursday, February 21, 2008
Delicious Parmesan Tilapia
Danielle,
Thank you so much for making this. It is perfect! I'm making the Bucca chicken tomorrow, I am having withdrawls:) I can't wait for Garrett to try it, he will love it!
-1/2 cup grated parmesan cheese (I usually use a little bit more)
-1/4 cup butter softened
-3 Tbsp mayonnaise
-2 Tbsp fresh lemon juice
-1/4 tsp dried basil
-1/4 tsp ground black pepper
-1/8 tsp onion powder
-1/8 tsp celery salt
-2 lbs. tilapia fillets
1. Preheat the oven broiler. Grease a broiler pan or line it with aluminum foil.
2. In a small bowl, mix together parmesan, butter, mayo, and lemon juice. Season with dried basil, pepper onion powder and celery salt. Mix well and set aside.
3. Arrange tilapia fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2-3 minutes. Flip the fillets over and broil for a couple more minutes.
4. Remove from the oven and spread parmesan mixture over the fillets. Broil for 2 minutes, or until the topping is browned and the fish flakes easily with a fork. (Check often so it doesn't burn, but make sure it is browned and crispy because it is better that way. Also I usually squeeze some lemon on each fillet right before serving.)
PS this is from the Costco cookbook. There are tons of yummy recipes in there. I recommend it!
Green Tomatillo Chicken (A Jordan Monson Favorite)
6 boneless, skinless chicken breasts
1 medium onion, sliced
2 cloves garlic, minced
1 tsp. ground cumin
1 tsp dried oregano
1tsp. salt
1 tsp. freshly ground pepper
1 tbs. fresh lemon juice
1 cup green tomatillo salsa
1 1/2 cup sour cream
Place the chicken breast in the Crock-Pot. In a small mixing bowl, combine the onion, garlic, cumin, oregano, salt, pepper, lemon juice, and salsa. Pour this sauce over the chicken breasts. Cook on low 6 to 8 hours (or high 3 to 4 hours). Remove the chicken from the crock-pot. Stir the sour cream into the juices in the stoneware and blend well. Pour this sauce over each piece of chicken. Makes 6 servings.
Posted By Danielle
1 medium onion, sliced
2 cloves garlic, minced
1 tsp. ground cumin
1 tsp dried oregano
1tsp. salt
1 tsp. freshly ground pepper
1 tbs. fresh lemon juice
1 cup green tomatillo salsa
1 1/2 cup sour cream
Place the chicken breast in the Crock-Pot. In a small mixing bowl, combine the onion, garlic, cumin, oregano, salt, pepper, lemon juice, and salsa. Pour this sauce over the chicken breasts. Cook on low 6 to 8 hours (or high 3 to 4 hours). Remove the chicken from the crock-pot. Stir the sour cream into the juices in the stoneware and blend well. Pour this sauce over each piece of chicken. Makes 6 servings.
Posted By Danielle
Buca di Beppo Chicken Saltimbocca recipe
Buca di Beppo Chicken Saltimbocca recipe
Source: Chef Vittorio Renda, Buca di Beppo
The name "saltimbocca" means "jump into the mouth" - because a dish this delicious (pounded with Prosciutto and massaged with sage) gets eaten so quickly that it seems to leap from the plate right into mouth.
4 (5 ounce) chicken breasts4 thin slices Prosciutto ham1 tablespoon fresh sage3 ounces olive oil1 ounce all-purpose flour5 ounces artichoke hearts, quartered1/2 ounce capers4 ounces white wine2 ounces fresh lemon juice2 ounces heavy cream1 tablespoon butter1 tablespoon salt
Lightly salt chicken breasts. Sprinkle evenly with chopped sage. Place sliced Prosciutto on top the chicken and pound it into the breast until the thickness of the chicken measures 3/8-inch.
Meanwhile, heat olive oil in a saute pan. Lightly flour chicken pressed with prosciutto. Place in heated oil, Prosciutto side down. Brown one side, turn and brown the other side. Drain off excess oil, and deglaze with 4 ounces of white wine. Add artichokes, fresh lemon juice, cream and butter and cook until sauce is thickened.
On a large platter, place chicken breasts topped with reduced sauce and garnish with capers.
Serves 4.
Source: Chef Vittorio Renda, Buca di Beppo
The name "saltimbocca" means "jump into the mouth" - because a dish this delicious (pounded with Prosciutto and massaged with sage) gets eaten so quickly that it seems to leap from the plate right into mouth.
4 (5 ounce) chicken breasts4 thin slices Prosciutto ham1 tablespoon fresh sage3 ounces olive oil1 ounce all-purpose flour5 ounces artichoke hearts, quartered1/2 ounce capers4 ounces white wine2 ounces fresh lemon juice2 ounces heavy cream1 tablespoon butter1 tablespoon salt
Lightly salt chicken breasts. Sprinkle evenly with chopped sage. Place sliced Prosciutto on top the chicken and pound it into the breast until the thickness of the chicken measures 3/8-inch.
Meanwhile, heat olive oil in a saute pan. Lightly flour chicken pressed with prosciutto. Place in heated oil, Prosciutto side down. Brown one side, turn and brown the other side. Drain off excess oil, and deglaze with 4 ounces of white wine. Add artichokes, fresh lemon juice, cream and butter and cook until sauce is thickened.
On a large platter, place chicken breasts topped with reduced sauce and garnish with capers.
Serves 4.
* I have been serving this with garlic mashed potatoes and salad. I'd love to hear ideas of what you would serve! This really is an AMAZING recipe...enjoy :O)
Posted by Danielle
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