Tag: garlic

St. Patrick’s Day food

It’s been a while since I’ve posted, but we made a couple of recipes tonight for St. Patrick’s Day that I think are delicious, and will probably be repeated in future.  Enjoy!

Chicken with Bacon, Cabbage, and Cider

This recipe is from the cookbook The Irish Spirit: Recipes Inspired by the Legendary Drinks of Ireland by Margaret M. Johnson.  Recipes based on booze?  This is why I still own this cookbook.  🙂

Ingredients

4 boneless, skinless chicken breastsSalt and pepper
6 slices of bacon, cut into 1/4 inch strips
1/4 cup canola oil
2 small onions, sliced
2 tbsp minced garlic
1/2 cup chicken stock or chicken broth
1/4 cup Irish hard cider
2 cups of shredded cabbage

Directions

Place chicken breasts between two sheets of wax paper and, with a mallet or rolling pin, pound or roll to 1/2 inch thickness.  Season with salt and pepper.

In a large skillet over medium heat, cook the bacon for 5 to 7 minutes, or until crisp.  Remove to paper towels to drain.  (Here, we found it helpful to drain some bacon grease.)  Return the skillet to the stove and heat 2 tablespoons of the oil.  Add the chicken and cook 4 to 5 minutes on each side, or until no longer pink in the center.  Remove the chicken from the pan and cover with aluminum foil (the chicken will continue to cook).

In the same skillet over medium heat, heat the remaining 2 tablespoons oil.  Stir in the onions and garlic and cook, scraping up the browned bits from the bottom of the pan, for 3 to 5 minutes, or until the vegetables are soft but not browned.  Stir in the stock or broth and the cider.  Bring to a boil, then add the cabbage.  Reduce heat to medium, cover, and cook for 8 to 10 minutes, or until cabbage is tender.

With a slotted spoon, transfer the cabbage to a platter and cover with aluminum foil.  Boil the cooking liquid for 4 to 5 minutes, or until reduced by half.

To serve, divide the cabbage among 4 serving plates.  Slice chicken and place on top of the cabbage.  Spoon sauce over the top, sprinkle with reserved bacon.

(We burnt the sauce, and forgot to slice the chicken, but our finished product!)
IMG_1456

Next, dessert!

Guinness Cake with Bailey’s Frosting

So, for the frosting, I just took a regular container of vanilla frosting and mixed in Bailey’s Irish Liquer to taste.  We like things a little boozy, but it’s up to your palate.  The cake recipe which follows is from Betty Crocker.  Theirs is a layer cake with homemade frosting, but I made mine in a bundt cake pan with the frosting method mentioned above, as a way to meld the holiday with my German heritage.  🙂  If you want to homemake the frosting, I’ve included the whole recipe below.

Prep Time 35 min
Total Time 1 hr 50 min
Servings 12

Ingredients

Cake
1 box Betty Crocker™ SuperMoist™ dark chocolate cake mix
1 bottle (12 oz) stout beer
1/2 cup vegetable oil
3 eggs

Frosting
1 package (8 oz) cream cheese, softened
1/2 cup butter or margarine, softened
1 teaspoon vanilla
5 cups powdered sugar

Directions
  • Heat oven to 350°F. Grease bottoms and sides of 2 (8-inch) round cake pans with shortening or cooking spray. Reserve 2 tablespoons of the beer for frosting; cover and set aside.
  • In large bowl, beat cake mix, oil, eggs and remaining beer with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally until smooth. Pour into pans.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.  (Follow the box directions for what kind of cake pan you’re using, my bundt cake took 45 minutes instead of 35.)

I didn’t do these following steps, aside from frosting and chilling in the fridge.  Do both of these if you want the homemade frosting on a layer cake.

  • In large bowl, beat cream cheese, butter, vanilla and reserved 2 tablespoons beer with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until frosting is smooth and spreadable.
  • Cut each cake horizontally in half to make 2 layers. Place 1 layer, cut side up, on serving plate; spread with 1/2 cup frosting. Repeat twice. Place last cake layer, cut side down, on top; spread with 1/2 cup frosting. Frost side of cake with remaining frosting. Store in refrigerator.

I think it turned out well!

IMG_1460

And it’s delicious, even though I don’t have a cake plate.  😀
Sláinte mhaith!  Enjoy the Irish spirit on this St. Patrick’s Day!

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Kick*ss Cheddar Biscuits and Chicken Noodle Soup

Now that we’re finally moved into the new house I’m again stretching my cooking muscles. As the weather is changing I decided to try my hand at a quick chicken noodle soup and biscuits.

Enjoy!

IMG_7484.JPG
Chicken Noodle Soup
Curtesy of
Rachel Ray

Ingredients:

• (2) tablespoons extra-virgin olive oil (enough to cover the bottom of the pan)
• (2) medium carrots (I used baby carrots and cut them into bite sized pieces)
• (1) medium onion, chopped (I had a vidalia onion in house, but you can use anything you prefer)
• (2) ribs celery, chopped
• (2) bay leaves, fresh or dried
• Salt and pepper
• (6) cups low sodium chicken stock
• (1) pound chicken breast tenders, diced
• (1/2) pound wide egg noodles (I used about half the bag, you can use more or less)
• A handful fresh parsley, chopped
• A handful fresh dill, chopped

Directions:

Place a large pot over moderate heat and add extra-virgin olive oil. I recommend you add the veggies in the order they are listed to the pot as you chop them up.

Add bay leaves and season vegetables with salt and pepper, to taste. Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate. Cook chicken about 2 minutes and add noodles. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.

Stir in parsley and dill, remove bay leaves and serve.

This is an ingredient heavy soup so I ended up adding about 2 cups of water to increase the broth. Just remember to season to taste before serving.

Enjoy!

Cheese – Garlic Biscuits
Curtesy of Betty Crocker

Ingredients:

• (2) cups Original Bisquick™ mix
• (2/3) cup milk
• (1/2) cup shredded Cheddar cheese
• (2) tablespoons butter
• (1/8) teaspoon garlic powder

Directions:

Heat oven to 450ºF.

Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough spoonfuls onto ungreased cookie sheet (you can get 7-9 biscuits). I used an un-greased nonstick cookie sheet, but I recommend greasing your cookie sheet for easier removal.

Bake for 8 to 10 minutes or until golden brown.

While your biscuits are in the oven melt the butter in the microwave. After it’s liquified stir together butter and garlic powder; brush over warm biscuits.

* I think the next time I make these I might add chopped chives to add a different layer or flavor.

Enjoy!

Stuffed Shells

A recipe I found on 101 Cookbooks…it is absolutely delicious, and the combo of ricotta and lemon in the filling is AWESOME.

Stuffed Shells

 

Ingredients

zest of one lemon

Sauce:
1/3 cup / 80 ml extra virgin olive oil, plus more for the pan
1 1/2 teaspoons crushed red pepper flakes
scant 3/4 teaspoon fine grain sea salt
4 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
1 14-ounce can crushed red tomatoes

Filling:
1 15-ounce container ricotta cheese
1 egg, beaten
1/4 teaspoon fine grain sea salt
1 cup / ~5 oz grated mozzarella
1 bunch of chives, minced

25-30 jumbo dried pasta shells

Directions

Oil a 13 x 9-inch / 33 x 23-cm baking pan, or equivalent, and sprinkle the zest of 1/2 the lemon across it. Set aside. Get a big pot of water boiling, and preheat your oven to 350F / 180C with a rack in the middle.

To make the sauce, combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat. Saute just 45 seconds or so until everything is fragrant – you don’t want the garlic to brown. Now stir in the tomatoes and heat to a gentle simmer, just a minute or two. Remove from heat and carefully take a taste (you don’t want to burn your tongue)…If the sauce needs more salt add it now. Let cool.

To make the filling, combine the ricotta, egg, and salt in a medium bowl. Mix until combined, then stir in the mozzarella, remaining lemon zest, and 3/4 of the chives. Set aside.

Cook the shells according to package instructions in well-salted water – until al dente. If you overcook, the shells will tear as you attempt to fill them. Drain and let cool long enough to handle with your hands – see photo.

Spread 1/3 of sauce across the bottom of the prepared pan. Fill each shell with ricotta, and arrange in a single layer in the pan. Ladle the remaining sauce over the shells, cover with foil and bake for 30 minutes, uncover for the final 15 minutes or until the shells are cooked through. Sprinkle with the remaining chives and serve hot.

Serves 4 – 6.

Prep time: 30 min – Cook time: 45 min

Fried Potatoes with Spicy Aioli

Man, another Michael Symon recipe, but still.

I made these to complement steak with Bearnaise sauce and carrots tonight, and HOLY CRUD they were yummy.  I will say I used half the Sriracha, because I’m not as much a spicy person, but if you are, go right ahead.  🙂
So, enjoy!  It’s from Michael Symon’s new show, Symon’s Suppers.

Recipe courtesy Michael Symon
Show: Symon’s Suppers
Episode: Comforting Classics
Fried Potatoes with Spicy Aioli
TOTAL TIME:30 min
Prep:10 min
Cook:20 min
YIELD:4 servings

Ingredients

POTATOES:

  • 1 1/2 pounds 1- to 2-inch Yukon gold potatoes (about 16)
  • Kosher salt

SPICY AIOLI:

    • 1 cup mayonnaise
    • 2 tablespoons Sriracha
    • 1 teaspoon smoked paprika
    • 1 clove garlic, minced
    • 1 lime, zested and juiced
    • Kosher salt
  • Favorite fat, for frying
  • 2 scallions, thinly sliced on a bias, to garnish

Directions

For the potatoes: To a small saucepan, add the potatoes and cool water to cover. Salt the water generously and bring to a boil over high heat. Reduce the heat to medium-high, and simmer until the potatoes are just tender when pierced with a fork, 10 to15 minutes. Remove from the water and let cool. While the potatoes are cooling, make the spicy aioli.

For the spicy aioli: In a large bowl, combine the mayonnaise, Sriracha, paprika, garlic lime zest and juice and a pinch salt. Stir to combine and set aside.

To finish the potatoes: Heat a large cast-iron skillet with your favorite fat until it reaches 350 degrees F. The fat should come 1 to 2 inches up the side of the pan.

With the heel of your hand, smash the potatoes so they are relatively flat but still holding together. Add the potatoes to the fat and cook until golden brown, about 3 minutes. Remove from the fat with a slotted spoon and place in the bowl with the aioli. Add a spoonful of the hot fat, stir to coat and transfer to a serving platter. Garnish with the scallions and serve immediately.

Marinated Grilled Top Round Steak with Bacon “Smashed” Potatoes and Roasted Mini Carrots

Amy's Fall Feast
Marinated Grilled Top Round Steak

I wanted to use up some of the items leftover from the week’s shopping and this is what I came up with. The recipes came from two different locations as noted and the dinner took about an hour to make prepping everything before starting. Enjoy!

Marinated Grilled Top Round Steak (Classic Rachel Ray 30-Minutes Meals) – the recipe calls for flank steak but I used what I had

Ingredients:

2 cloves garlic, minced (I used pre-minced garlic from the fridge)

1 tablespoon grill seasoning blend (Montreal Seasoning by McCormick)

1 teaspoon smoked paprika

2 teaspooons Frank’s Red Hot (eyeball it)

1 tablespoon Worcestershire sauce

2 tablespoons red wine vinegar (2 splashes, I used balsamic vinegar that gave it a more robust flavor)

1/3 cup extra-virgin olive oil (EVOO)

Directions:

Mix Garlic, grill seasoning, paprika, hot sauce, Worcestershire sauce, vinegar, and 1/3 cup EVOO in a shallow dish. Place meat in dish and coat it evenly in merinade. Let stand 15 minutes.

Heat a grill pan or cast-iron pan over high heat. Grill steak on hot pan; about 4 minutes on each side for medium-rare to medium, and 6-7 minutes on each side for medium-well. Remove steak from grill and let it sit a few minutes before slicing. The internal temperature of the steak will continue to rise while it sits. To ensure your meat is cook use a cooking thermometer. Internal temperature should reach 145 degrees fahrenheit for medium-rare.

Bacon “Smashed” Potatoes (Classic Rachel Ray 30-Minutes Meals)

Ingredients:

2 medium potatoes, cut into 1/4 inch pieces

4 slices thick-cut bacon (the recepie called for chopping this up before cooking, but I found it easier to cook whole than break apart with my fingers)

1/2 chicken broth

1/2 cup shredded mild cheddar cheese

salt and pepper to taste

Directions:

Place potatoes in a small pot and cover with water. Cover pot. Bring water to a boil, remove lid, then cook potatoes until tender, about 12-15 minutes. Drain potatoes and return them to the hot pot. Smash potoates with chick broth and add bacon and cheese. Season with sale and pepper to taste.

Roasted Mini Carrots (Food Network Magazine – October 2011)

Ingredients:

1 1/2 cups mini carrots halved

1 sprig fresh Rosemary (I used about 1 1/2 teaspoons dried)

2 teaspoons Worcestershire sauce

2 1/2 tablespoons EVOO

salt and pepper to taste

Directions:

Preheat oven to 450 degrees. Mix ingredients in a shallow baking dish. Roast, stirring once, until veggies are tender and golden brown, about 25 minutes. After I took the carrots out of the over I put them into the pan that I cooked the steak in for some additional flavor and moistened them as well.

Michael Symon’s American Ghoul-ash

This was a recipe that Michael Symon did on The Chew…it’s extremely tasty and makes lots of leftovers!

Time: about 20 minutes
Servings: at least 4

Ingredients:

1/2 lb elbow pasta
1 lb ground beef
salt to taste
2 tbsp tomato paste
1 tsp red pepper flakes
olive oil
1 onion, sliced
2 cloves garlic
1 28 oz can diced tomatoes
3 tbsp Parmesan cheese

Instructions:

1.  In a large pot cook elbow pasta according to directions

2.  Heat a large saute pan over medium-high heat.  Add a drizzle of olive oil to pan.

3.  Add ground beef to pan and cook until brown.  Move meat to one side of pan and add onions in on the open side.  Season with salt.  Smash the garlic cloves and add them to the pan.  Mix the beef, onion and garlic together, and add tomato paste and canned tomatoes.  Stir to combine.  Add chili flakes to taste.

4.  Drain pasta, and put back in pot.  Add meat and tomato sauce to pasta, stir to combine.  Add freshly grated parmesan (or the parmesan from a container), remove from heat, and serve.

And just for your edification, here’s my one of my favorite pictures of Michael Symon:

That’s right, the man has a tattoo that says “Got Pork”.  🙂

Italian Breaded Pork Chops, Honey Glazed Carrots, and Ice Cream Bread

I was more ambitious yesterday in the kitchen than I’ve been in a week or so, so you get to enjoy the (recipe) fruits of my labors.  I actually made the ice cream bread first yesterday, but I’m going to put the recipe last so you get more than dessert.  🙂

Main course I modified a bit, because it’s a recipe that I’ve done before.  I made the pork into medallions, as you’ll see in the picture, instead of keeping them as chops.  I found the pork stays more moist and is easier to eat that way.

So, onward!

Main Course: Italian Breaded Pork Chops
(allrecipes.com)

Prep Time: 25 minutes
Cook Time: 35 minutes
Serves: 4

Ingredients

3 eggs, lightly beaten
3 tbsp milk
1 1/2 cups Italian seasoned bread crumbs (I made my own by blending regular bread crumbs with Italian seasoning)
1/2 cup grated Parmesan cheese (you can use the stuff in the container, you don’t have to grate yourself)
2 tbsp dried parsley
2 tbsp olive oil
4 cloves garlic, peeled and chopped
4 pork chops  (I’ve used 2 cut in half, or pork medallions.  Actual pork chops tend to be kind of thick.)

Directions

1.  Preheat oven to 325 degrees F

2.  In a small bowl, beat together the eggs and milk.  In a separate small bowl, mix the bread crumbs, Parmesan cheese and parsley.

3.  Heat the olive oil in a large, oven-proof skillet (if you don’t have one, that’s fine, just use a regular skillet.  I’ll explain later.)  Stir in the garlic and cook until lightly browned.  Remove the garlic, reserving for other uses (or chuck).

4.  Dip each pork piece into the egg mixture, then into the bread crumb mixture, coating evenly.  Place coated pork chops in the skillet, and brown about 5 minutes on each side.  (until golden brown)

5.  Place the skillet in the preheated oven.  If you don’t have an oven-safe skillet, transfer the pork to a casserole dish large enough for them, then place in oven.  Cook for 25 minutes, or to an internal temperature of 160 degrees F.

They should look like this (if medallion style):

 

Veggie: Honey Glazed Carrots

This one’s rather short, because I glanced at a recipe by Sunny Anderson and did it on the fly.  These are done in no time at all.

Ingredients

Can of carrots, sliced
1 tbsp butter
1 tbsp honey
1/2 tbsp lemon juice
salt and pepper

Directions

1.  Cook can of carrots in their own juice in a medium saucepan.  They will become tender.  Drain off liquid.

2.  Add the butter, honey, and lemon juice, cooking until the carrots are coated.  Cook about 5 more minutes for a glaze to form.  Finish with salt and pepper, and serve.

 

And now the piece de resistance, which Jeff can’t stop eating –

Dessert: Ice Cream Bread

Yes, I stole this liberally from The Hungry Housewife, because she’s so amazing.  And this recipe is so fool-proof even I got it to rise, and I am not the best baker on the planet.  And you should read what she wrote for the entry on Ice Cream Bread anyway, because it’s hilarious.
…Anyway.

Ingredients

2 cups of ice cream, any flavor, softened
1 1/2 cups Self-Rising flour (Self-Rising flour is for every 1 cup flour, add 1 1/2 tsp baking powder and 1/2 tsp salt.)

Directions

1.  Preheat your oven to 350 degrees F.  Spray and flour an 8×4 loaf pan, or line with parchment paper.

2.  In a medium bowl mix the ice cream and flour together until just combined.  Scoop into the pan and smooth out.

3.  Bake for about 45 minutes, or until a toothpick stuck in the loaf comes out with a few crumbs stuck to it.

4.  Remove from pan and allow to cool.

I used Cookies and Cream ice cream, and it was AWESOME.  I cannot say enough how good a balance between ice cream and bread this is.  You’ll just have to try it for yourself.

Behold, the loaf in all its glory:

 

 

That’s about it for this time.  Next week I think I’m going to try an American Goulash I saw Michael Symon make on The Chew.  🙂