Recipe from: My Kitchen Cafe
*Note: May serve this with candied nuts as well.
*Serves 8-10
Salad:
10-12 cups mixed greens (I use the large rectuangular box from Sam's Club)
1 pound white button mushrooms, sliced
2 ripe, fresh pears, sliced thinly (you can also use fresh strawberries, raspberries, or apples)
1/4 cup thinly sliced Parmesan cheese (I grab my big block of Parmesan cheese and use my vegetable peeler to slice of thin peels of Parmesan)
1 large carrot (or about 5-6 baby carrots), thinly sliced
1/4 cup freshly grated Parmesan cheese
1/4 to 1/2 cup thinly sliced red onion
5-7 slices of bacon, cooked and coarsely chopped
3 cups of homemade croutons (see below for a how-to*)
Put mixed greens in a large salad bowl. Top with other ingredients and toss. Serve with red wine vinaigrette dressing below (or any other favorite salad dressing).
Red Wine Vinaigrette:
2/3 cup red wine vinegar
1 1/2 cups sugar
1/4 cup red onions, finely grated (about 1/4 of a large red onion)
2 tablespoons Dijon mustard
2 teaspoons salt
ground pepper to taste
2 cups canola oil
Add all ingredients except oil in a blender. Blend well. While processing, slowly add the canola oil and blend well. Transfer dressing to a jar or cruet. It keeps well in the refrigerator for 1-2 weeks (although I've found it gets a little thick if it is too cold so I'll pop it in the microwave for 5-10 seconds to help thin it out before I use it if it has been in the refrigerator for several days).
Monday, May 24, 2010
Monday, May 17, 2010
BBQ Pork pulled Sandwiches
Recipe from: Melanie A.
INGREDIENTS
3 pounds boneless pork shoulder
Garlic powder
Onion powder
Kosher salt
Black pepper
Liquid smoke
1 (14 ounce) can beef broth
1 (18 ounce) bottle barbeque sauce
Sandwich rolls (about 12)
Thick-cut dill pickle slices
Memphis-Style Coleslaw (recipe is in side dishes)
DIRECTIONS
Rinse pork roast well in cold water and trim off excess fat. Pat dry. Sprinkle roast with seasonings and liquid smoke; place pork in your slow cooker. Add beef broth and cook on low for 8-10 hours, or until meat shreds easily.
When the roast is cooked, drain liquid and return to the slow cooker. Shred roast with two forks (it should fall apart easily). Pour bbq sauce over meat until it's well-incorporated but not soupy. Return the lid to the crockpot and heat through.
When ready to serve, slice rolls and add meat. Top with coleslaw and a few slices of dill pickle.
INGREDIENTS
3 pounds boneless pork shoulder
Garlic powder
Onion powder
Kosher salt
Black pepper
Liquid smoke
1 (14 ounce) can beef broth
1 (18 ounce) bottle barbeque sauce
Sandwich rolls (about 12)
Thick-cut dill pickle slices
Memphis-Style Coleslaw (recipe is in side dishes)
DIRECTIONS
Rinse pork roast well in cold water and trim off excess fat. Pat dry. Sprinkle roast with seasonings and liquid smoke; place pork in your slow cooker. Add beef broth and cook on low for 8-10 hours, or until meat shreds easily.
When the roast is cooked, drain liquid and return to the slow cooker. Shred roast with two forks (it should fall apart easily). Pour bbq sauce over meat until it's well-incorporated but not soupy. Return the lid to the crockpot and heat through.
When ready to serve, slice rolls and add meat. Top with coleslaw and a few slices of dill pickle.
Chicken Tortilla Soup
Recipe from: Melanie A.
INGREDIENTS
2 large boneless, skinless chicken breasts
1 (15 ounce) can diced tomatoes
1 (10 ounce) can enchilada sauce
1 cup chopped onion
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 cup frozen corn
1 tablespoon chopped cilantro
10 corn tortillas
Vegetable oil
Toppings:
Avocado
Juice from a lime
Sour cream
Monterey Jack cheese
Cilantro
DIRECTIONS
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. After chicken has cooked through, remove from crockpot and shred. Place chicken back in slow cooker.
Preheat oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup and garnish with toppings.
INGREDIENTS
2 large boneless, skinless chicken breasts
1 (15 ounce) can diced tomatoes
1 (10 ounce) can enchilada sauce
1 cup chopped onion
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 cup frozen corn
1 tablespoon chopped cilantro
10 corn tortillas
Vegetable oil
Toppings:
Avocado
Juice from a lime
Sour cream
Monterey Jack cheese
Cilantro
DIRECTIONS
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. After chicken has cooked through, remove from crockpot and shred. Place chicken back in slow cooker.
Preheat oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup and garnish with toppings.
Memphis Style Coleslaw
Recipe from: Melanie A.
INGREDIENTS
1 cup mayonnaise
2 Tbsp Dijon or whole-grain mustard
2 Tbsp apple cider vinegar
2 Tbsp sugar
1/2 heaping tsp Kosher salt (or an even 1/2 tsp. of table salt)
1 Tbsp grated onion
2 tsp celery seed (this is essential)
1 16-oz. bag shredded cabbage with carrots
1/2 minced green bell pepper
1 carrot, peeled and grated
DIRECTIONS
Combine mayo, mustard, vinegar, sugar, salt, onion, and celery seed. In a large bowl, combine shredded cabbage, carrots, and green pepper.
Toss with dressing and refrigerate for at least 2-3 hours and up to about 3 days (or when it's unjustifiably soggy).
**This is great on top of BBQ beef sandwiches!
INGREDIENTS
1 cup mayonnaise
2 Tbsp Dijon or whole-grain mustard
2 Tbsp apple cider vinegar
2 Tbsp sugar
1/2 heaping tsp Kosher salt (or an even 1/2 tsp. of table salt)
1 Tbsp grated onion
2 tsp celery seed (this is essential)
1 16-oz. bag shredded cabbage with carrots
1/2 minced green bell pepper
1 carrot, peeled and grated
DIRECTIONS
Combine mayo, mustard, vinegar, sugar, salt, onion, and celery seed. In a large bowl, combine shredded cabbage, carrots, and green pepper.
Toss with dressing and refrigerate for at least 2-3 hours and up to about 3 days (or when it's unjustifiably soggy).
**This is great on top of BBQ beef sandwiches!
Sweet and Savory Coconut Rice
Recipe from: Our Best Bites
INGREDIENTS
2 cups white or Jasmine rice
1 can unsweetened coconut milk
2 cups water
1 tsp Kosher salt
Splash of white vinegar (optional, but it helps with the texture)
2-3 tsp white sugar
Handful of chopped green onions (plus chopped green onion tops for garnish)
Black pepper to taste
DIRECTIONS
Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil. Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed. Allow to stand 5 minutes. Add green onions, black pepper (if desired), and additional salt if necessary. Serve with any Asian or tropical-inspired food.
INGREDIENTS
2 cups white or Jasmine rice
1 can unsweetened coconut milk
2 cups water
1 tsp Kosher salt
Splash of white vinegar (optional, but it helps with the texture)
2-3 tsp white sugar
Handful of chopped green onions (plus chopped green onion tops for garnish)
Black pepper to taste
DIRECTIONS
Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil. Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed. Allow to stand 5 minutes. Add green onions, black pepper (if desired), and additional salt if necessary. Serve with any Asian or tropical-inspired food.
Best Barbeque Sauce
Recipe from Melanie A.
INGREDIENTS
1 cup ketchup
1 cup tomato sauce
1/2 cup and 2 tablespoons brown sugar
1/2 cup and 2 tablespoons red wine vinegar
1/4 cup unsulfured molasses
2 teaspoons hickory-flavored liquid smoke
1 tablespoon butter
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/8 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
DIRECTIONS
In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking. Yields 3 cups.
*This stuff is SO good. It has a nice sweet and tangy flavor that we love. It tastes particularly good on shredded BBQ chicken sandwiches!
INGREDIENTS
1 cup ketchup
1 cup tomato sauce
1/2 cup and 2 tablespoons brown sugar
1/2 cup and 2 tablespoons red wine vinegar
1/4 cup unsulfured molasses
2 teaspoons hickory-flavored liquid smoke
1 tablespoon butter
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/8 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
DIRECTIONS
In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking. Yields 3 cups.
*This stuff is SO good. It has a nice sweet and tangy flavor that we love. It tastes particularly good on shredded BBQ chicken sandwiches!
Spicy Honey Chicken Salad
Recipe from: Melanie A.
(I made this without the chili chipotle powder because I didnt have it and it still turned out great!)
Honey-Citrus Vinaigrette:
1 garlic clove, minced
1/2 T grated onion
1/3 C fresh orange juice
3 T fresh lime juice
1 T honey
1 t cumin
1/2 t salt
1/4 t ground black pepper
1/2 C vegetable oil
Place all ingredients in a tightly sealed jar and shake your bootie (and the jar) vigorously. Store in the fridge, and shake before dressing salad
Spicy Honey Chicken:
2 t vegetable oil
Rub:
2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder
8 boneless skinless chicken thighs
Glaze:
1/2 C Honey
1T Cider Vinegar
Combine the rub spices in bowl and mix well. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken a few minutes on each side, until cooked through.While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling. Drizzle the extra couple tablespoons of glaze on chicken once it is cooked.
SALAD:
1-2 heads Romaine or Red Leaf Lettuce
2 ripe but firm mangoes, chilled
2-3 ripe but firm avocados
This serves 4 large salads or 6 smaller sized ones.While chicken is grilling, wash lettuce and divide among serving plates. Slice avocados and mangoes and place them on top of the lettuce. When chicken is finished, let it sit for 5 minutes before slicing to preserve the juices. Then slice it up and divide among the salads. Drench it all in the Honey-Citrus Vinaigrette and pretend you're at a fancy restaurant.
(I made this without the chili chipotle powder because I didnt have it and it still turned out great!)
Honey-Citrus Vinaigrette:
1 garlic clove, minced
1/2 T grated onion
1/3 C fresh orange juice
3 T fresh lime juice
1 T honey
1 t cumin
1/2 t salt
1/4 t ground black pepper
1/2 C vegetable oil
Place all ingredients in a tightly sealed jar and shake your bootie (and the jar) vigorously. Store in the fridge, and shake before dressing salad
Spicy Honey Chicken:
2 t vegetable oil
Rub:
2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder
8 boneless skinless chicken thighs
Glaze:
1/2 C Honey
1T Cider Vinegar
Combine the rub spices in bowl and mix well. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken a few minutes on each side, until cooked through.While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling. Drizzle the extra couple tablespoons of glaze on chicken once it is cooked.
SALAD:
1-2 heads Romaine or Red Leaf Lettuce
2 ripe but firm mangoes, chilled
2-3 ripe but firm avocados
This serves 4 large salads or 6 smaller sized ones.While chicken is grilling, wash lettuce and divide among serving plates. Slice avocados and mangoes and place them on top of the lettuce. When chicken is finished, let it sit for 5 minutes before slicing to preserve the juices. Then slice it up and divide among the salads. Drench it all in the Honey-Citrus Vinaigrette and pretend you're at a fancy restaurant.
Monday, May 3, 2010
Roll Seasoning
Recipe from: Becca N.
Fake Parmesan Cheese
Garlic Salt
Butter
Italian Seasoning
Whether you have prebaked rolls, or a ball of dough, rub the roll with butter.Sprinkle with the garlic salt, parmesan cheese, and Italian Seasoning. Bake according to directions.
Fake Parmesan Cheese
Garlic Salt
Butter
Italian Seasoning
Whether you have prebaked rolls, or a ball of dough, rub the roll with butter.Sprinkle with the garlic salt, parmesan cheese, and Italian Seasoning. Bake according to directions.
Chewy Chocolate Chip Cookies
Recipe from: Our Best Bites
2 C plus 2 T flour
1/2 t baking soda
1/2 t salt
12 T butter (1 1/2 sticks) melted and cooled until warm
1 cup brown sugar (light or dark)
1/2 C granulated sugar
1 large egg + 1 egg yolk
2 t vanilla extract
1 1/2 C semi-sweet or bittersweet chocolate chips
Heat oven to 325 degrees. Adjust oven racks to upper- and lower- middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
Shape with a standard sized cookie scoop and place on a parchment-lined cookie sheet (or a silpat). Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 10-13 minutes. Cool cookies on cookie sheets. Serve or store in airtight container.
2 C plus 2 T flour
1/2 t baking soda
1/2 t salt
12 T butter (1 1/2 sticks) melted and cooled until warm
1 cup brown sugar (light or dark)
1/2 C granulated sugar
1 large egg + 1 egg yolk
2 t vanilla extract
1 1/2 C semi-sweet or bittersweet chocolate chips
Heat oven to 325 degrees. Adjust oven racks to upper- and lower- middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
Shape with a standard sized cookie scoop and place on a parchment-lined cookie sheet (or a silpat). Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 10-13 minutes. Cool cookies on cookie sheets. Serve or store in airtight container.
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