Saturday, March 30, 2013

Balsamic-Roasted Brussels Sprouts

I've blogged enough times on how I thoroughly enjoy Brussels sprouts... there in my top 5 favorite vegetables and I'm always interested in finding new ways to prepare them. I've been turning to the Barefoot Contessa, Ina Garten, lately and exploring her wonderful recipes. This week I prepared her balsamic-roasted brussels sprouts recipe from her newest cookbook, Foolproof... and this was absolutely Heavenly! I did use a good white balsamic vinegar instead of the regular dark balsamic... because it was more syrupy and a higher quality... and it turned out perfectly! This is perhaps my new favorite way to make Brussels sprouts now! Thanks, Ina!




 
Balsamic-Roasted Brussels Sprouts



Ingredients:

1 1/2 pound Brussels sprouts, trimmed  and cut in half through the core
4 ounces pancetta, sliced 1/4 inch thick
1/4 cup good olive oil
kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar


Directions:

Preheat the oven to 400 degrees F.

Place the Brussels sprouts on the sheet pan, including some of the loose leaves, which get crispy when they're roasted. Cut the pancetta into 1/2 inch pieces and add to the pan. Add the olive oil, 1 teaspoons salt, and 1/2 teaspoon pepper and toss with your hands. Spread out the mixture in a single layer

Roast the Brussels spouts for 20 to 30 minutes, until they're tender and nicley browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar and toss again. Taste for seasoning and serve hot.


Friday, March 29, 2013

Taco Seasoning

If you're making tacos tonight? Don't waste your money on those little seasoning packs you find in the grocery store... first, look in your spice drawer or cupboard to see if you have the right spices to make your own taco seasoning. This recipe is from allrecipe.com by Bill Echols.



Taco Seasoning


Ingridients:

1 tablespoon chili powder 
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper


Directions:
 
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.


Saturday, March 23, 2013

Curried Wild Rice Salad

If your looking for something different to entertain dinner guests with or if you're just in the mood to fix something new, I've found a recipe called Curried Wild Rice Salad. I picked this one up off of Better Homes & Gardens online and it's loaded with flavor and makes for a perfect side dish. I would recommend putting a bit more curry powder in this recipe... I personally got more of a delicious citrus flavor in the rice rather than a curry flavor... but play around with it and arrange the ingredients to suit your tastes. :-)

NOTE: This recipe needs 24 hours to make. 

Better Homes & Gardens




Curried Wild Rice Salad


Ingredients:

3 cups water
2/3 cup uncooked wild rice, rinsed and drained
2/3 cup uncooked brown rice
1/2 10 ounce package frozen peas, thawed (1 cup)
1 medium red or yellow sweet pepper, chopped
2 green onions, thinly sliced
1/4 cup currants or raisins
3 tablespoons canola oil
1 teaspoon finely shredded orange peel
3 tablespoons orange juice
1 tablespoon honey
1 teaspoon curry powder
1/2 teaspoon salt
1/2 cup chopped honey-roasted peanuts (optional)



Directions:

1. In a medium saucepan combine the water, wild rice, and brown rice. Bring to boiling; reduce heat. Simmer, covered, for 40 minutes or until rice is tender; drain if necessary.

2. Transfer rice to a large bowl and let cool to room temperature. Add peas, sweet pepper, green onions, and currants to rice mixture.

3. In a screw-top jar combine oil, orange peel, orange juice, honey, curry powder, and salt. Cover and shake well.

4. Pour dressing over rice mixture in bowl. Gently toss to combine. Cover and chill for 4 to 24 hours.

5. Let salad stand at room temperature for 30 minutes before serving. If desired, sprinkle with chopped peanuts just before serving.
 
 
 


Saturday, March 16, 2013

Mandy's Crab Stuffed Zucchini

It's great to be back in my kitchen after being on tour this last month.

I was wanting to make something unique with crab this last week. I came across this recipe on Allrecipes.com and, though it takes a little time and patience scraping out each zucchini, it was fun to make and even better to eat... especially if you like both crab and zucchini.... which I do. ;-)






Mandy's Crab Stuffed Zucchini


Ingredients:

4 zucchini, ends trimmed
1 tablespoon butter
1/2 onion, finely chopped
1 clove garlic, finely chopped
1/2 green bell pepper, finely chopped
1 pound crabmeat
1 teaspoon ground paprika
salt and ground black pepper to taste
1 cup Italian seasoned bread crumbs
1/4 cup mayonnaise, or as needed
1/4 cup dry white wine
3 tablespoons butter, melted
1/2 cup shredded Parmesan cheese, divided


Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Slice the zucchini in half the long way, and scoop out the seeds and flesh, leaving a 1/2-inch thick shell all around. Discard flesh, or save for another use. Bring a pot of lightly salted water to a boil, and immerse the zucchini boats in the boiling water for 2 minutes. Remove from the water, drain, and place into a 9x12-inch baking dish. With a paper towel, blot away any excess water from the inside of the zucchini.

3. Melt 1 tablespoon of butter in a skillet over medium heat; cook and stir the onion, garlic, and green pepper until the onion is translucent, about 5 minutes. Gently stir in the crabmeat, and cook about 5 more minutes, until the crabmeat is hot. Keep the crabmeat in lump pieces as much as possible.  Season the crab mixture with paprika, salt, and black pepper.

4. Place the crab mixture into a mixing bowl, and lightly stir in bread crumbs, mayonnaise, and white wine. Add a bit more mayonnaise to help the mixture hold together, if needed. Spoon the filling into the prepared zucchini shells, and brush each zucchini with about 3/4 tablespoon of melted butter. Top each stuffed zucchini with 2 tablespoons of Parmesan cheese.

5. Bake in the preheated oven until the cheese melts and the filling is hot, about 15 minutes.

Saturday, March 2, 2013

Turkey Chili


I'm slowly discovering the joys of ground turkey and this chili recipe is one of my own recent concoctions. I'm not a fan of spicy foods, but I'm sure you could add peppers or jalapenos to this recipe to give it the "kick" you like. It's a filling, relatively healthy and easy to whip up for a last minute meal. Enjoy!


Turkey Chili


Ingredients:

2 tablespoons olive oil
1-1 1/2 pounds of ground turkey
1 yellow onion, diced
2 cups chicken broth
1 can (19 oz.) black beans
1 can (28 oz.) crushed, fire roasted tomatoes
1 can (16 oz.) sweet corn
2 1/2 tablespoons chili powder
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon cinnamon
Salt & Pepper


Directions:

1. In a large pot, heat olive oil on medium high and cook onions and ground turkey until meat is no longer pink - about 8-10 minutes. Add some salt & pepper.

2. In a separate, small bowl, add chili powder, paprika. oregano, cumin and cinnamon together - blending the spices well. Add to the meat and onions and stir for 2 minutes.

3. Add canned black beans, tomatoes and corn. Stir for about 1 minute.

4. Add 2 cups of chicken broth. Bring to a boil then lower heat and simmer for 35-45 minutes. Stir every 10 to 15 minutes.

5. After chili is finished, if you like you it thick, add 2 tablespoons of all-purpose to the pot and stick for 1 minute.