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Thursday, August 29, 2013

Hawaiian Luau Meatballs

This was originally a recipe from the Looneyspoons collection cookbook, that I changed up a bit.  The original recipe served these as kabobs..and I still think that is a great idea.  However, it is raining here today in the Pacific Northwest, so I am not going to BBQ.  Instead, I doubled the sauce, baked the meatballs in the oven, and cooked up the vegetables in a skillet.  Still delicious and I didn't get all wet making dinner.


1# ground chicken
2/3 c. panko crumbs
1 egg
1 chopped shallot
Mix all ingredients together and form into 15 large meatballs.  Put in the freezer for 15 minutes to firm up.  Bake in a 350 oven for 25 minutes.

Meanwhile mix up the sauce:
2/3 c. barbeque sauce
6 t. soy sauce
1 1/2 t. ginger
4 t. honey
2 t. sesame oil
Mix all ingredients together.

In a saucepan heat a T. of olive oil.  Add in
1 chopped red or green pepper
1/2 onion, chopped in large pieces
1 small can pineapple, drained
Cook until vegetables are tender.  Add in 3 T. pineapple juice, cooked meatballs, and the sauce.
Heat thoroughly.

Wednesday, August 28, 2013

Slow Cooker Zesty Sausage abd Beans

This tastes like one of those good ol' dishes from down South...it is full of protein and great to come home to after a long day at work.  You could substitute out other beans..limas, kidney, etc.  I followed the recipe and just mixed in some cooked rice at the end before serving up in bowls.

1# keilbasa. sliced
1can black beans, drained
1 can great northern beans, drained
1 small can tomato sauce
1 medium green pepper, chopped
1/2 medium onion, chopped
4 strips bacon, cooked til crisp
1 1/2 T. brown sugar
1 T. vinegar
1 garlic clove, minced
1/4 t. thyme
1/4 t. marjorm
1/4 t. cayenne or red pepper flakes
2 c. hot cooked rice
Comibine all ingrdients except rice in a slow cookear and cook on low for 6-8 hours.  Before serving, stir in rice.

Tuesday, August 27, 2013

Red, white and green antipasto salad

This is another recipe from the Looneyspoons Collection cookbook.  It is a great salad that uses fresh summer ingredients and is good for a picnic...no mayonnaise.  We had it with some hoagie sandwiches for an easy dinner.


1 can garbanzo beans, drained
2 c. cherry tomatoes
1/3 c. chopped red onion
2/3 c. chopped fresh basil
1 c. cubed fresh mozzarella cheese
4 T. olive oil
4 T. balsamic vinegar
2 t. lemon juice

Combine all ingredients.  Mix well and serve.

Monday, August 26, 2013

Asian Chicken Thighs

This chicken dish has a nice thick and tangy sauce that coats the chicken pieces.  Serve it over some hot steamed rice.


5 t. olive oil
2# chicken thighs
1/3 c. water
1/4 c. brown sugar
2 T. orange juice
2 T. soy sauce
2 T. ketchup
1 T. vinegar
4 garlic cloves, minced
1/2 t. red pepper flakes
1/4 t. five spice powder
sliced green onion
hot cooked rice

In a large skillet, heat the oil and add in the chicken thighs.  Cook for 10 minutes on each side.
In a bowl combine the water, brown sugar, orange juice, soy sauce, ketchup, vinegar and spices.
Pour into the skillet with the chicken.  Cook over low heat for 30 minutes.
Serve over rice with a sprinkle of green onion on top.

Wednesday, August 21, 2013

Chili and Garlic Snack Mix

It's that time of year again...football games start and so does school.  This means my husband really needs his munchies.  The first month of school at his work is always crazy stressful.  So today I mixed up this new little snack mix for him to enjoy.


6 c. Rice Chex cereal
2 c. regular Cheerios
2 c. popped popcorn
2 c. peanuts
2 c. pretzel sticks
6 T. melted butter
2/3 c. Parmesan cheese
8 t. chili powder
4 t. garlic powder or 2 t. seasoned salt

Mix cereals, nuts, popcorn, peanuts and pretzels in a large bowl.  Mix together the butter, chili powder and garlic powder.  Sprinkle the cheese over the cereal mixture, and pour on the butter mix.
Stir well.  Turn onto a large baking sheet and bake for 15 minutes at 300 degrees.  Stir and bake for an additional 10 minutes.  Cool on waxed paper or paper towels.

Sunday, August 18, 2013

Pretzel Brats

Dissolve yeast in the water or beer.  Whisk in sugar and salt.  Mix in bread flour.   Knead for 5 minutes.  Form into a ball, put into a greased bowl and allow to rise for one hour.  Roll dough out into a 13 x 9 rectangle.  Cut into 8 lengthwise strips.  Wrap one strip around each brat.  
Bring 5 c. water and baking soda to a boil.  Drop wrapped brat into the boiling water fro 30 seconds. Place brat onto a greased baking sheet.  Mix egg yolk and water.  Brush onto the dough covered brat.  Sprinkle with salt.  Do this for all remaining brats.  Place baking sheet with brats into a 425 degree oven for 15-20 minutes.  Serve with mustard.

Saturday, August 17, 2013

The Flatbread Extravaganza

Today, inspired by my visit to Chao restaurant and their yummy flatbread salad pizza, I have decided to try and make my own flatbread.  I was inspired to do this after looking at the poor choice and high prices for flatbread at my local grocery store.  Anyways, homemade is always best ...right?

This is the recipe I found for homemade flatbread.  I like that you can mix it up and keep it in the refrigerator for up to 3 days before using....this way I can make it up on a weekend and then use it later during the work week without a lot of prep involved.  I found the recipe on My Jerusalem Kitchen's website.

For the dough:
3/4 c  lukewarm water
1 tsp instant yeast
2 c all-purpose flour
1 1/2 tsp salt

Mix the water and yeast in a  bowl, and stirring  to dissolve the yeast. Then add in  the flour and salt l and continue mix until it has formed a ball.
Turn the dough out onto a floured surface. Knead 5 minutes. The dough should still feel moist.  Continue to work in flour until it is smooth.
If you have time, you can let the dough rise until you need it or until doubled in bulk (about an hour and a half). After rising, you can use the dough or refrigerate it for up to three days.
Cover the dough with  a  kitchen towel while you prepare the toppings.
Roll the dough out onto a large rectangle on a floured surface.
Cover dough with desired toppings.  Bake at 400 for 10-15 minutes.

I made 3 pizzas tonight...the salad pizza already posted, one  margherite with pesto, cherry tomatoes and mozarella, and a traditional pepperoini with some fresh basil.  All were great.  Here is a picture:
 

Monday, August 12, 2013

Cheesecake Factory Original Cheesecake

Today is my mom's 80th birthday.  She loves cheesecake, so I decided to bake this recipe for her instead of a traditional birthday cake.  This recipe does require a springform pan.  It is rich and delicious just like the cheesecake served at the Cheesecake Factory.  I am serving mine topped with some simple fresh raspberries, blueberries,  blackberries and whipped cream.  Happy birthday mom!


For the crust:
1 1/2 c. graham cracker crumbs
1/4 t. ground cinnamon
1/3 c. melted margarine or butter

Mix the graham cracker crumbs and cinnamon in a small bowl.  Stir in the melted butter and mix until well combined.  Press into the bottom and up part of the sides of a springform pan.  Wrap the bottom of the pan in aluminum foil.  Place in your freezer while you prepare the filling.  This will help firm up the crust.

For the filling:
4  (8 0z.) pkgs. cream cheese
1 1/3 c. sugar
5 eggs
16 oz. sour cream
1/4 c. flour
2 t. vanilla
2 t. lemon juice

Cream the cream cheese.  Slowly add in the sugar.  Next mix in the eggs, one at a time.  Mix in the flour, vanilla and lemon juice.  Last, beat in the sour cream.  Pour into the graham cracker crust in the springform pan.

Put the pan into a 325 degree oven and bake for one hour and 15 minutes.  When the time is up, prop open oven door and allow the cheesecake to sit in the cooling oven for one hour.  Remove from oven and refrigerate several hours before serving.Alternate:  You can also can mix 1/2 c. sour cream and 2 T. sugar...then spread this over the top of the cheesecake before serving.

Sunday, August 11, 2013

Flatbread Pizza

Today my husband and I sauntered through a local arts and crafts fair for the afternoon.  Afterwards we stopped for lunch at a wonderful little local restaurant called Chao in Coupeville, WA.  I decided to try their salad flatbread pizza.  It was wonderful.  So good that I had to come home and think about how to make this in my own house.  I was definitely going to want to eat this again.  Here is a picture of my salad pizza from the restaurant:





1 flat bread(You can purchase these in the grocery store)
 1/4 c. parmesan cheese
3/4 c. mixed greens

oven roasted vegetables:  eggplant, tomatoes, zucchini
Cut these in slices, toss with about 3 T. olive oil and bake at 375 for about 40 minutes. 

2 T.  goat cheese
 2 T. hazelnuts

lemon vinaigrette:
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 garlic clove, minced
1/2 teaspoon sugar
1/4 teaspoon fresh ground pepper (to taste)
1/8 teaspoon salt
Warm the flat bread in the oven on a baking sheet at 350 for 5-10 minutes.  You want it warmed up but not all crunchy.
Top the flat bread with 1 T. lemon vinaigrette.  Top this with the  parmesan cheese, then the goat cheese, next the mixed greens, and finally the roasted vegetables.

Saturday, August 10, 2013

Lemon Garlic Chicken Kabobs

Kabobs are one of those summertime meals.  These are tasty and easy to do.  Just make sure you leave some time for the chicken to marinate--allow 2-8 hours.   Grill up some veggies and french bread and you have a meal!

For the marinade:
1/3 cup extra-virgin olive oil
Zest of 1 lemon
2 tablespoons minced garlic
2 tablespoon minced fresh flat-leaf parsley
2 teaspoon kosher salt, plus more, to taste
1 teaspoon freshly ground pepper, plus more, to taste

For kabobs:
vegetables of your choice cut into cube...suggestions are peppers, mushrooms, onion, eggplant

Mix the marinade with:
2 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces

Soak bamboo skewers at least 20 minutes in water.  Thread chicken and vegetables on skewers leaving a bit of room between each piece of chicken.  Grill til no longer pink--8 to 12 minutes.

Baste  the skewers with:
Whisk together:
Juice of 1 lemon lemon
1/2 cup extra-virgin olive oil
2 T. shallots


Lemony Herbed Orzo

This is a nice fresh side dish with lots of herbs to give it taste.  I served it with the Lemon Garlic Chicken Kabobs and it went very well with that dish.  You could easily add some cooked chicken or shrimp to this dish for a dinner salad.


1 c. orzo
1 T. butter
1 T. olive oil
1/2 T. shallots
1/4 c. chopped parsley
1/8 c. sliced chives
1/2 T. chopped basil
1 1/2 T. lemon juice
1/2 T. lemon zest
1/6 c. parmesan cheese

Heat 6 c. of water to a boil in a large saucepan.  Add orzo and cook for 8 minutes.  Drain well.
Add olive oil and butter to the same saucepan and melt butter.  Add orzo back to the pot along with all remaining ingredients.  Stir well and serve.

Peach Crumble

Don't you just love this time of year when so much fresh fruit is available?  A crumble is a great way to enjoy fruit for dessert in the summer.  It is so much easier than making a pie...no crust to worry about.  This recipe can be used for other fruit as well..just swap out the peaches.  Look below this recipe for other fruit swap outs.  This wonderful recipe came from Prevention magazine.






for the filling
6 peaches, peeled and cut into slices
3/4 c. sugar
1 T. lemon juice
4 t. cornsatrach
1/2 t. salt

for the topping
6 T. butter
1/4 c. brown sugar
1 c. flour
1/2 t. salt

Make filling by combining all ingredients and pouring into an 8 inch square baking dish.
For the topping mix the butter and sugar in a mixer until light and fluffy.  Add in remaining ingredients.  Scatter the topping over the top of the filling in the baking dish.  Bake for 40 minutes at 375.


For blueberry:
6 c. fruit/   1/2 c. sugar/   2 t. lemon juice/   5 t. cornstarch


For raspberry:
5 1/2 c. fruit/  1 c. sugar/  no lemon juice/  5 t. cornstarch

For rhubarb:
6 c. sliced rhubarb/  1 1/4 c. sugar/  no lemon  5 t/ cornstarch

Tuesday, August 6, 2013

Seafood Salad with Tarragon

This is a great recipe I got from Prevention's website.  If you have never checked them out this is a great resource for healthy meals.  This is a perfect dinner salad for a summer's meal.  I served it over romaine lettuce.


Dressing:
Directions
  1. Whisk together the mayonnaise, sour cream, lemon zest, and lemon juice in a large bowl.
  2. Put the chopped romaine lettuce on serving plates or in bowls.
  3. Mix the salad ingredients into the dressing and spoon on top of the romaine. 
  4. Garnish with eggs and a sprinkle of paprika. 

Monday, August 5, 2013

Super Duper Turkey Sandwhich

Sometimes it is just too hot to cook.  Sometimes you have had a busy day and just don't have a lot of energy to whip up a big dinner.  That's when the trusty sandwhich makes a great meal.  This turkey sandwhich has a little bit of everything yummy.  Serve it up with some fresh fruit and dinner is served.



For one sandwhich:

3 slices multigrain bread, toasted
mayonnaise
1 avocado, sliced
2 slices Swiss cheese
2 romaine lettuce leaves
1 tomato, sliced
2 pieces bacon, cooked until crispy
4 slices deli turkey meat

Place one slice of bread on a plate.  Spread mayonnaise on the bread.  Top with one slice of swiss cheese, 1 slice bacon, 1/2 of the avocado, and two slices of the turkey.  Top this with one more slice of the toasted bread.  Spread the mayonnaise on this slice of bread.  Top with 2 more slices of turkey, a slice of swiss cheese, the remaining 1/2 of the avocado, tomato slices and lettuce.  Spread mayonnaise on the remaining slice of toasted bread and top the sandwhich.  Slice in half and serve.

Saturday, August 3, 2013

Baked Chicken Taquitos

I brought lots of great ingredients home from Oregon for a Mexican feast:  avocados, limes, cilantro, and fresh tomatoes.  Tonight I made a nice dinner with baked taquitos, homemade pico ce gallo, and guacamole dip.  Muy bueno!  These only bake for 10 minutes so they won't  heat up your kitchen too much.  I just precooked my chicken in the crockpot. This recipe will make 8 taquitos.



1 cooked and shredded chicken breast
2/3 c. Greek yogurt
1 c. shredded cheese ( I used Cheddar but you could also use Monterey Jack or Pepper Jack)
1/2 t. cumin
1 garlic clove
2 wedges of The Laughing Cow Queso Fresco and Chipolte cheese
1 green onion, chopped
1/2 lime, juiced
Combine all of the above ingredients in a bowl.  This is your taquito's filling.

8 white flour tortillas

Along one edge of each tortilla place several large T. of filling.  Roll up and place on a greased cookie sheet.  When all tortillas are on the sheet, brush each with a small amount of olive oil.

Bake at 400 for 5 minutes.  Flip the taquitos over and brush with oil on the other side.  Bake another 5 minutes.  Serve with guacamole and pico de gallo.

Thursday, August 1, 2013

Loaded Potato Salad

While I was down in Hermiston visiting my daughter she made this recipe one evening.  Yummy!  This is a recipe that has tons of variations on the net.  This is my version, and it is not for those watching calories..  I am serving it up tonight with some grilled brats for dinner.  Basically it is the taste of a baked potato with all the toppings made instead into a potato salad.  If you want to make it more healthy you could swap out some Greek yogurt for the sour cream and use turkey bacon..your choice.



6 medium-small red potatoes
6 slices of bacon, cooked until crisp and crumbled.
1/2 c. sour cream
1/3 c. mayonnaise
1/4 c. chives
1/2 c. grated Cheddar Cheese
1/4 c. chopped green onion
Cook potatoes until tender.  Peel and cube.  Mix together the sour cream, mayonnaise, chives, and chives.  After cubing the potatoes mix them with the sour cream mixture.  Sprinkle bacon, cheddar cheese, and green onions.  Chill before serving.

Coconut Macadamia Cookies

Yes, another cookie recipe with macadamia nuts.  I still have plenty left from my trip to Hawaii, so I am enjoying baking recipes with them.  This is a light cookie that is perfect with a cup of coffee.


3/4 c. butter or margarine
3/4 c. brown sugar
1/2 c. white sugar
2 eggs
2 t. vanilla
1/2 t. baking soda
1/4 t. salt
2 c. flour
1 c. coconutt
1 c. chopped macadamia nuts.

Cream butter and sugars together well.  Mix in eggs and vanilla.  Add flour, baking soda and salt.  Mix in coconut and nuts.  Drop by teaspoon on greased cooky sheets.  Bake at 300 for 22 minutes.