Wednesday, January 27, 2010

Mustard Encrusted Pork Loin

One of the favorites I usually make for the holidays. I recently found the trick to this one though: Marinate it overnight in the refrigerator. All the great flavors seep into the meat. So tasty and very quick and easy!



1/2 cup of coarse ground mustard
3 TBSP balsamic vinegar
8 cloves garlic, minced
3 TBSP olive oil
1 pork loin 2-3lbs

Mix the first four ingredients together and smear over the pork loin in a casserole dish.  Cover with saran wrap and place in refrigerator overnight.  Bake at 350 degees for 2 hours. Slice and serve!


Middle Eastern Style Spaghetti Squash

New and different things...that's what my Dad always said growing up. So, I tried something new and different. This definately was different. I never have really found a spaghetti squash recipe that I have had success with, and this is one that didn't seem to work either. I got this recipe off http://www.fabulousfoods.com/ but really don't think it is fabulous.  This is the Lee family's opinion, someone may try this and love it. Let me know what you think!




1 spaghetti squash, cooked by your favorite method and separated into strands
2 tablespoons butter
2 tablespoons olive oil
1/2 teaspoon ground cardamom
3/4 teaspoon ground coriander
1/8 teaspoon ground ginger
1/8 teaspoon allspice
salt and white pepper to taste
1/2 cup toasted slivered almonds
zest of 1 orange

 In a large skillet over medium heat, heat butter and oil then stir in spices, except salt and pepper. Cook for about a minute. Stir in squash and sauté until well coated, adding white pepper and salt to taste. Remove to serving dish. Sprinkle with toasted almonds and orange zest just before serving.

Sunday, January 24, 2010

Bacon Wrapped Chicken

Party food or just a main course for dinner, these little guys are WONDERFUL!  Trading recipes with a friend, brought me to these! So yummy and VERY easy to make.  Having them at my son's birthday party, they sure didn't last very long!




2 packages of boneless, skinless chicken tenders
1 pound sliced bacon
1/2 c. firmly packed brown sugar
 2 Tbsp. chili powder
 Preheat oven to 350 degrees.  Wrap each chicken tender with bacon.   Secure bacon with a wooden toothpick (if desired).  Stir together brown sugar and chili powder.  Dredge wrapped chicken in brown sugar/chili powder mix. Place chicken on a sprayed broiler pan.  Bake at 350 degrees for 35 minutes or until bacon is crisp.




Enjoy!!



Red Velvet Cookies

This is a favorite among my kids, friends, and family.  Perfect for the upcoming Valentines' day holiday! They are very simple to make, and even tastier!  These do make your mouth turn red though! I recently made these for my son's 14th birthday.  I made two batches and they were gone instantly!


1 box Red Velvet Cake Mix
2 eggs
1/2 cup oil
2 TBSP water
12oz bag of white chocolate chips (or I buy the white almond bark & chop up 1/4 of the block)

Mix all ingredients together, except the white chocolate, until moist. Add the white chocolate. Spoon batter on greased cookie sheets 2 inches apart.  Bake 8-12 min at 350.

**you may want to let them cool a bit before moving them off the cookie tray they will be a bit gooey until they cool**


Wednesday, January 20, 2010

Shrimp and Scallop Scampi with Asparagus over Linguini



For my husband's birthday, I made him a special dinner. We don't have seafood too much, so a special occasion brought on this creation!  Three bowls for my 13 year old, my 3 year old wanting more scallops, and my hubby having 2 bowls, I believe this was a hit.



2 lbs. fresh, peeled and deveined, cooked shrimp
1lb sea scallops
2 lbs. linguini pasta, cooked and drained
1 bunch fresh asparagus
8 tbsp. butter
1 med. onion, chopped
6-8 cloves of garlic
1 tsp. chopped parsley
Parmesan -Romano cheese

Cook and drain linguini. Keep warm. Melt half of a stick of butter in large no-stick fry or saucepan. Add onion and half of the garlic sauté until onion is translucent. Add asparagus and parsley. Put into a bowl and keep warm. Salt & pepper the scallops. In fry pan, melt half a stick of butter until pan gets hot. Add scallops and cook a couple minutes on each side until they are done. They will go from opaque to white. Remove scallops from pan. Add the last stick of butter to the pan & melt. Add the last remaining garlic. Sauté garlic for about 2 minutes and then add the shrimp. Cook shrimp until pink, then add the onion/asparagus mixture. After a couple minutes, stir in the scallops then pour over the linguini. Sprinkle with cheese!




Wednesday, January 13, 2010

Broiled Tilapia Parmesan


I was in a pinch for dinner the other night with the same old question, "what am I going to make tonight?"  After some surfing through some recipe sites, I found an interesting sounding idea on Allrecipes. Of course I did change a few ingredients in the original recipe to suit my needs.  Everyone in my home loves having fish. This recipe got raves from my 2 year old, 3 year old, 13 year old, and my husband! I was told it is definately a keeper, so I figured I'd share it with you all as well! Best thing about this recipe is that it is so very quick and easy!


1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon garlc powder
1/4 teaspoon celery seeds
2 pounds tilapia fillets
 
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.  In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, garlic powder and celery seeds. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 6 minutes. Flip the fillets over and broil for 6 minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 3 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Tuesday, January 12, 2010

Mexican Casserole

Who doesn't love a Mexican night?  I'm always looking for a new way to spice up some old recipes.  If I don't, my 13 year old son lets me know that I need to be more creative! This recipe is very simple to make after a long day. We like having this on tortilla shells. It could also be great for a party using chips instead!



1/2 cup cooked brown rice
1 cups frozen corn
1 can rotel
1 can beans, whatever you may have
1 clove of garlic, minced
1 medium onion, chopped
1 lb ground turkey
1 tsp ground pepper
2 TBSP chili powder
shredded cheese
Tabassco

Preheat oven to 350 degrees.  Brown ground turkey, onions, garlic, chili powder in skillet.  Add remaining ingredients once turkey mixture is cooked.  Pour into a casserole dish and sprinkle with cheese.  Bake for 10-15 minutes until bubbly.  Eat as is or spoon into tortilla shells or scoop up with tortilla chips. Mmmm


Praline Apple Bread


I got this recipe out of a Southern Living Magazine and found it to be a BIG success with my 13 year old son, my husband, brother, & my Dad.  No one wanted to share this!  I did tweek the recipe just a bit though and added more apples and had to add cinnamon to it as well. I can't make something with apples and not add cinnamon to it! I think the cinnamon really made it taste even better!  You will definately be a winner with this recipe!




1 1/2 cups chopped pecans
1 (8oz) container sour cream
1 cup granulated sugar
2 large eggs
1 TBSP Vanilla
2 TBSP cinnamon
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups chopped apples, whatever kind you like best!

 Praline Sauce

1/2 cup butter
1/2 cup firmly packed brown sugar

Preheat oven to 350. Bake 1/2 cup peacns in a single layer on a cookie sheet for 4 mins. Beat sour cream & next 3 ingredients with mixer until blended. Stir together flour & next 3 ingredients. Add to sour cream mix until blended. Stir in apples & toasted pecans. Pour into a 9x5 inch loaf pan. Sprinkle with remaining 1 cup pecans.

Bake at 350 for 1 hour - 1 hour 5 mins until toothpick comes out clean. Cool on wire rack for 10 mins then remove from pan to a wire rack.


Bring butter & brown sugar to a boil in saucepan over medium heat, stirring constantly. Boil 2 mins. Remove from heat & spoon over top of bread. Let cool completely. Enjoy!!!
**Make sure you don't premake this praline sauce...you need to make it right before you pour it over the bread**

Sunday, January 10, 2010

Chicken-N-Dumplings

Being a Northern girl, chicken & dumplings were not in my cooking vocabulary, but thanks to my husband, I have learned how to cook them pretty good.  I always thought of dumplings as the big puffy ones my mom or grandmother would put in our boiled dinners growing up and when I made these, I thought I did something wrong. Southern dumplings are more of a flat and noodle-like instead of the puffy light ones that I had grown up with.

This is a favorite in our home. Perfect for a cold Winter's night.


Ingredients:


1- Large chicken
3-4 boxes chicken broth
3-4 onions, sliced
3 tsp Garlic powder
1 tsp Salt
1 tsp Pepper

Dumplings

2 Cups flour (preferably self rising)
2 egg yolks
1/3 cups vegetable shortening like Crisco
½ cup chicken broth

Put chicken in large pot & cover with chicken broth & water (using 2 boxes of broth) Bring to a boil & then reduce & let simmer for 2-3 hours. Remove chicken from pot carefully and let cool a bit. Remove chicken from the bones & add the chicken back to the pot of broth. Empty the last 2 boxes of broth into the pot and add onions, salt & pepper, & garlic powder. Bring chicken to a slow boil.

To make the dumplings, mix flour, yolks, & shortening. Slowly add the chicken broth. Turn out onto a floured surface & roll dough out to about 1/8”. Cut into squares or use a shaped cookie cutter (to make it fancy). Drop dough into boiling pot & cook for 15 minutes, or until dumplings are firm. Stir once or twice while dumplings are cooking to prevent them from sticking together or burning on the bottom of the pan.

**Short cut:  if you don't want to cook the chicken, or don't have time, buy a precooked chicken or two at the store.**