It's 106 degrees outside. You need a refreshing adult beverage that isn't a margarita. You need a black berry crush! This recipe is for single servings but you can adapt it to make a pitcher for a gathering. (put your Vodka in the freezer...)
4 black berries
1 tablespoon lemon juice
1 tablespoon simple syrup *see below
1 shot glass of vodka (give or take, your choice)
Seltzer water
Ice
In a large glass, combine berries, lemon juice and simple syrup. Crush berries lightly with a fork to release their juices. Add Vodka and ice. Pour enough seltzer to make a full glass. Give a quick stir to mix everything together. Toss in a straw and enjoy!
* simple syrup is an easy sweetener... bring 2 cups of sugar and 2 cups of water to a boil over medium-high heat until sugar is dissolved. Let cool before adding to any drink to sweeten. Stores for up to 1 month in a closed container. Also perfect for making Sweet Tea.
Thanks Martha Stewart Living for always including a cocktail suggestion!
Saturday, June 18, 2011
Tuesday, June 14, 2011
Savory Sausage, Onion and Spinach Turnovers
As my husband said when he first bit into these little yummy meat pies...This isn't terrible! In fact it's really not terrible. Please keep this recipe. I'm not being nice, I mean this is really good...
1 Tablespoon Olive Oil
2/3 cup chopped red potatoes
1/3 cup sliced red peppers
1/3 cup chopped yellow onion
1/2 ground Italian turkey sausage or 2 links, casings removed, sliced into small disks
3 cups rinsed and chopped spinach
2 tablespoons fresh basil, finely chopped
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
1 package refrigerator pie dough
2 tablespoons water
1 egg white, lightly beaten
3 tablespoons Parmesan cheese
Preheat oven to 400 degrees.
1. Heat oil in a large skillet over medium-high heat.
2. Add potatoes, onion and peppers and saute until onions begin to brown, about 4 minutes.
3. Add sausage and stir to crumble as it browns.
4. Add spinach and stir until wilted.
5. Add basil, salt, red pepper flakes and stir until well mixed.
Set aside deliciousness...
1. Roll out 1 sheet of pie dough (most boxes come with 2 sheets)
2. Cut dough disk in half.
3. Spoon filling onto half of the pie halves
4. Brush the edges with egg whites and fold dough over matching the edges as best as possible.
5. Press fork tine along edges to seal the turnovers.
6. Repeat with remaining mixture and dough, making 4 turnovers
7. Brush tops with egg whites and sprinkle on cheese.
Bake at 400 degrees for 18 minutes or until golden brown.
1 Tablespoon Olive Oil
2/3 cup chopped red potatoes
1/3 cup sliced red peppers
1/3 cup chopped yellow onion
1/2 ground Italian turkey sausage or 2 links, casings removed, sliced into small disks
3 cups rinsed and chopped spinach
2 tablespoons fresh basil, finely chopped
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
1 package refrigerator pie dough
2 tablespoons water
1 egg white, lightly beaten
3 tablespoons Parmesan cheese
Preheat oven to 400 degrees.
1. Heat oil in a large skillet over medium-high heat.
2. Add potatoes, onion and peppers and saute until onions begin to brown, about 4 minutes.
3. Add sausage and stir to crumble as it browns.
4. Add spinach and stir until wilted.
5. Add basil, salt, red pepper flakes and stir until well mixed.
Set aside deliciousness...
1. Roll out 1 sheet of pie dough (most boxes come with 2 sheets)
2. Cut dough disk in half.
3. Spoon filling onto half of the pie halves
4. Brush the edges with egg whites and fold dough over matching the edges as best as possible.
5. Press fork tine along edges to seal the turnovers.
6. Repeat with remaining mixture and dough, making 4 turnovers
7. Brush tops with egg whites and sprinkle on cheese.
Bake at 400 degrees for 18 minutes or until golden brown.
Sunday, June 12, 2011
Grown-Up Sloppy Joes
The recipe called for cremini mushrooms, but I happened to have porcini mushrooms on hand and it was still very delicious. You could use artisan rolls and up the ante on the grown-up flavors even more.
1 tablespoon olive oil
12 oz ground sirloin
8 oz chopped cremini mushrooms (fresh or dried and reconstituted)
1 cup finely chopped onions (use shallots for a sweeter flavor)
3 cloves garlic, finely chopped
1/2 cup tomato paste
1 tablespoon fresh oregano, dried would be fine but will lack to umph of fresh
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon molasses (I used brown sugar because I dislike molasses)
1/4 teaspoon salt
3/4 teaspoon ground pepper
1/2 teaspoon hot sauce
1. Heat a large nonstick skillet over medium-high heat. Add oil to coat pan.
2. Add beef and brown until cooked through, about 4 minutes, breaking up large chunks as it cooks
3. Add mushrooms, onions and garlic, saute until onions are soft.
4. Add tomato paste and mix well.
5. Add remaining ingredients and cook until mushrooms are tender.
**Recipe Courtesy of CookingLight.com**
1 tablespoon olive oil
12 oz ground sirloin
8 oz chopped cremini mushrooms (fresh or dried and reconstituted)
1 cup finely chopped onions (use shallots for a sweeter flavor)
3 cloves garlic, finely chopped
1/2 cup tomato paste
1 tablespoon fresh oregano, dried would be fine but will lack to umph of fresh
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon molasses (I used brown sugar because I dislike molasses)
1/4 teaspoon salt
3/4 teaspoon ground pepper
1/2 teaspoon hot sauce
1. Heat a large nonstick skillet over medium-high heat. Add oil to coat pan.
2. Add beef and brown until cooked through, about 4 minutes, breaking up large chunks as it cooks
3. Add mushrooms, onions and garlic, saute until onions are soft.
4. Add tomato paste and mix well.
5. Add remaining ingredients and cook until mushrooms are tender.
**Recipe Courtesy of CookingLight.com**
Saturday, May 21, 2011
Chili-Beef Tacos
I've never liked that weird reddish powder taco seasonings. I always thought it tasted too strong, was way too salty and turned my taco meat a weird color. I've tried to make my own several times, but often the recipes call for a lot of obscure Mexican seasonings that I didn't have on hand, so I skipped them. It was never quite right. I found this recipe on Weight Watchers and thought what the heck, I'll give it a try. I was really surprised at how easy it was and how flavorful it was with just a few ingredients. Besides, it's better for you than that other stuff. We used crunchy corn tacos, but you could use it anyway you want.
Makes about 6 full tacos...
Makes about 6 full tacos...
| 2 Tbsp chili powder 1/2 tsp ground cumin 1 tsp olive oil 1 small onion, minced 2 cloves garlic, minced 8 oz ground beef 8 oz canned tomato sauce 12 oz can kidney beans 6-8 store bought taco shells 4 tbsp light sour cream 4 tsp chopped cilantro 1. Toast chili powder and cumin in a dry pan over medium heat until fragrant, about 30 seconds. 2. Add olive oil, and stir constantly until a paste of formed. 3. Add onions and saute until soft 4. Add garlic and cook until fragrant, about 3 minutes 5. Add beef, cook until brown all the way through 6. Add tomato sauce and beans and simmer for about 5 minutes. Assemble your tacos and sprinkle with fresh cilantro. | |
Saturday, May 7, 2011
Root Beer Glazed Pork Chops
These are quite easy and very impressive at the same time. Serve along side mashed or baked sweet potatoes. You can roast the chops or grill them, your choice. I roasted mine because we were out of propane for the grill!
2 Cups root beer
2 Cups veal or beef stock
4 16 oz bone-in pork chops
4 teaspoons creole seasoning
4 teaspoons olive oil
1. Combine root beer and stock in a medium saucepan. Bring to a boil then reduce to a simmer until a thick syrup forms, down to about 1 cup. This will take about an hour.
2. Preheat oven to 425 degrees. Season pork chops with creole seasoning on both sides. Drizzle each chop with 1 tsp of oil.
3. Roast until cooked through, 150 degrees on an instant read thermometer, about 12-15 minutes.
4. Once pork is cooked, transfer to plates. Drizzle the glaze on each chop and serve.
If you don't have creole seasoning, you can make your own:
Combine paprika, salt, garlic powder, black pepper, oregano and thyme. Add a little bit of cayenne pepper if you want it spicier.
2 Cups root beer
2 Cups veal or beef stock
4 16 oz bone-in pork chops
4 teaspoons creole seasoning
4 teaspoons olive oil
1. Combine root beer and stock in a medium saucepan. Bring to a boil then reduce to a simmer until a thick syrup forms, down to about 1 cup. This will take about an hour.
2. Preheat oven to 425 degrees. Season pork chops with creole seasoning on both sides. Drizzle each chop with 1 tsp of oil.
3. Roast until cooked through, 150 degrees on an instant read thermometer, about 12-15 minutes.
4. Once pork is cooked, transfer to plates. Drizzle the glaze on each chop and serve.
If you don't have creole seasoning, you can make your own:
Combine paprika, salt, garlic powder, black pepper, oregano and thyme. Add a little bit of cayenne pepper if you want it spicier.
Sunday, March 20, 2011
Linguine with Chicken Ragu
For some reason this was the recipe that made me fall in love with cooking. I think it's also the meal that made my husband fall in love with me! I was home sick from work, napping with Food Network on in the background. Something about Giada de Laurentiis' Everyday Italian that stopped me in my tracks, it looked so good and so easy that I could smell the woody smell of the rosemary through the TV. I rushed to the store and got what I needed!
Serves 6 as a main course.
2 Tbsp olive oil
1 1/2 lbs boneless, skinless chicken thighs, chopped into chunks (sometimes I use chicken breast since that's what I have on hand and it's just as good, although less meaty in flavor)
1/2 Cup Shallots, finely chopped
1 Tbsp Garlic, minced
2 tsp finely chopped fresh Rosemary
2/3 Cups dry white wine
4 Cups Quick Marinara Sauce
Salt & Pepper to taste
1 lb dried linguine
1/2 shredded Parmesan Cheese
1. Heat oil in a large skillet over medium-high heat. Add the chopped chicken and cook until juices evaporate and chicken is golden brown on all sides, about 10 minutes.
2. Add the shallots, garlic and rosemary. Saute until tender, about 2 minutes.
3. Add the wine (it's about to sound like a real kitchen now) and stir to scrape up any bits of browned stuff on the bottom of the skillet.
4. Add the marinara sauce and bring to a simmer. Salt and pepper to taste.
5. Reduce heat to medium-low and simmer gently until the flavors blend.
Meanwhile...
Boil a large pot of salted water and add linguine. Cook pasta until al dente, slightly chewy not cook all the way through. Drain pasta, reserving 1 Cup of cooking water. Add pasta to sauce, adding cooking water a little at a time to moisten the pasta.
Transfer to a large serving bowl and sprinkle with Parmesan cheese!
Serves 6 as a main course.
2 Tbsp olive oil
1 1/2 lbs boneless, skinless chicken thighs, chopped into chunks (sometimes I use chicken breast since that's what I have on hand and it's just as good, although less meaty in flavor)
1/2 Cup Shallots, finely chopped
1 Tbsp Garlic, minced
2 tsp finely chopped fresh Rosemary
2/3 Cups dry white wine
4 Cups Quick Marinara Sauce
Salt & Pepper to taste
1 lb dried linguine
1/2 shredded Parmesan Cheese
1. Heat oil in a large skillet over medium-high heat. Add the chopped chicken and cook until juices evaporate and chicken is golden brown on all sides, about 10 minutes.
2. Add the shallots, garlic and rosemary. Saute until tender, about 2 minutes.
3. Add the wine (it's about to sound like a real kitchen now) and stir to scrape up any bits of browned stuff on the bottom of the skillet.
4. Add the marinara sauce and bring to a simmer. Salt and pepper to taste.
5. Reduce heat to medium-low and simmer gently until the flavors blend.
Meanwhile...
Boil a large pot of salted water and add linguine. Cook pasta until al dente, slightly chewy not cook all the way through. Drain pasta, reserving 1 Cup of cooking water. Add pasta to sauce, adding cooking water a little at a time to moisten the pasta.
Transfer to a large serving bowl and sprinkle with Parmesan cheese!
Quick Marinara Sauce
Every cook needs a basic go to tomato based sauce. This one is simple and is the foundation work for many great meals. Jazz it up with extra garlic and dried red-pepper flakes for a spicy and bright sauce over penne, or use as is in a lasagna. Make a big batch of it and freeze into smaller portions to have on hand for a quick dinner. This recipe makes about 6 cups.
2 (28 oz) cans whole tomatoes in juice
1 bunch of fresh basil, stems removed
1/2 Cup extra-virgin olive oil
2 small onions, finely chopped
4 garlic cloves, finely chopped
1 tsp dried oregano
1 tsp sugar
salt and pepper to taste
1. In a blender, puree the tomatoes with their juice and the basil until almost smooth. Set aside.
2. Heat oil in a large sauce pan over medium heat.
3. Add onions and garlic, saute until very tender, about 10-12 minutes, you don't want the garlic and onions to brown as that may alter the taste of the sauce.
4. Add tomato puree, oregano and sugar, bring to a simmer over medium-high heat.
5. Decrease the heat to medium and simmer until sauce begins to thicken, stirring occasionally for about 10 minutes.
6. Add salt and pepper to taste.
Recipe courtesy of Giada's Family Dinners by Giada de Laurentiis
2 (28 oz) cans whole tomatoes in juice
1 bunch of fresh basil, stems removed
1/2 Cup extra-virgin olive oil
2 small onions, finely chopped
4 garlic cloves, finely chopped
1 tsp dried oregano
1 tsp sugar
salt and pepper to taste
1. In a blender, puree the tomatoes with their juice and the basil until almost smooth. Set aside.
2. Heat oil in a large sauce pan over medium heat.
3. Add onions and garlic, saute until very tender, about 10-12 minutes, you don't want the garlic and onions to brown as that may alter the taste of the sauce.
4. Add tomato puree, oregano and sugar, bring to a simmer over medium-high heat.
5. Decrease the heat to medium and simmer until sauce begins to thicken, stirring occasionally for about 10 minutes.
6. Add salt and pepper to taste.
Recipe courtesy of Giada's Family Dinners by Giada de Laurentiis
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