Sunday, August 15, 2010
Sunday, August 8, 2010
Monday, June 28, 2010
Watermelon Marinated Steak Kabobs
Gigi sent me this recipe and it was really good. I was excited to find it again just before the fourth!
Watermelon Marinated Steak Kabobs
1 ½ lbs. Flank steak (the thinner the better)
1 ½ c. cubed and seeded watermelon
¼ c. sugar
½ c. ketchup
¼ c. lime juice
3 minced garlic cloves
2 tsp. minced ginger root
2 tsp. salt (I use a little less)
1 tsp. chili paste (found in the oriental section)
2 tsp. soy sauce
½ c. minced green onions
2 c. cubed watermelon (for skewers)
Split the steak lengthwise and cut against the grain into ½ in. thick strips and place in a large zip-lock bag. Puree the watermelon cubes in a blender. Simmer the juice and sugar in a saucepot until reduced by half (about 1 c. syrup). Combine the syrup with ketchup, lime juice, garlic, ginger, soy sauce and green onion. Cool mixture to room temperature. Pour over steak and marinate 1 – 8 hours.
Thread meat onto skewers alternating with watermelon cubes.
Heat grill to medium high and grill each side 3 – 4 minutes. Serve with lime wedges.
Remember to soak your skewers in water for at least one hour so they don’t burn or you can use metal skewers.
Enjoy!
Tuesday, June 22, 2010
Oatmeal Sandwich Bread: King Arthur Flour
My wheat grinder I got for Christmas is broken and we were out of bread. I thought about making white bread, but I wanted at least a little nutrition in the bread I was going to feed my family. I went to my best baking friend a.k.a. King Arthur Flour and found this recipe. It was a hit! I doubled the recipe and I am wishing I had quadrupled it instead.
I found this comment interesting:
Mary from Virginia Beach:
I substituted pure maple syrup for brown sugar and used 1c. bread flour 1/2 c. of whole wheat and 1c. white whole wheat in order to add to the nutritional value. I let it rest for 20 min. before kneading in my Kitchen Aid mixer and it was fantastic! We ate it in 2 days and now I am making more. Thanks KAF helpline for the advice on substituting. You are the best!
I think I will use some of her substitutions when I make it again.
Monday, June 21, 2010
Lobster Salad Rolls with Shaved Fennel and Citrus Recipe - MyRecipes.com
My Mom had some imitation crab she wanted to use up before she leaves for London for six months, so we decided to make these lobster rolls into "crab" rolls instead. We were also fresh out of fennel so she substituted diced cucumber and celery. The last substitution was a little added sugar (about 1 tsp) to the dressing for the vegetables because it was mouth-puckering tart.
My contribution to the dinner consisted of these lobster rolls. I made the dough in my bread machine, but you certainly wouldn't need to. They were fun to make and really good. I think I will make a few more batches to use as hot dog buns for my little girls birthday party on Wednesday.
These were really good. If you have real lobster and real fennel I bet they would be even better. The home-made rolls/buns made them go from good to great, so try and plan ahead and make them.
Monday, April 12, 2010
Italian Sausage Soup with Tortellini
Includes everything I love about italian food; basil, tomatoes, garlic, pasta & yummy veggies. Oh, and of course, sausage!
Thursday, April 1, 2010
California Pizza Kitchen BBQ Chicken Pizza
This is one of our favorite weeknight meals. Quick, easy, and really tasty. I got the recipe off my friends blog and it got rave reviews from my husband who considers himself a BBQ chicken pizza connoisseur.
California Pizza Kitchen BBQ-Chicken Pizza
Pizza Crust: (i like to buy the pillsbury refrigerated crust...super quick & easy! follow the instructions on the package for a crispy crust, otherwise it may turn out soggy.)
Topping:
1 boneless chicken breast
1/2 c. BBQ sauce
1 1/2 tsp. olive oil
1 c. mozzarella cheese, grated
1/2 c. smoked gouda cheese, grated
1/2 c. thinly sliced red onion
2 tsp. finely chopped cilantro
Preheat oven to 400.
Cut the chicken breast into bite-size cubes. Heat a small frying pan with olive oil in it. Saute chicken for about 3-4 minutes over medium high heat. Once the chicken is no longer pink, add about 1/4 cup BBQ sauce to chicken & let it continue to cook.
Spread 1/4 c. BBQ sauce on lightly browned pizza crust (b/c you pre-bake it to prevent having a soggy crust). Sprinkle 1/2 c. mozzarella and all of the Gouda cheese over the sauce. Add the chicken next and then the red onions. Sprinkle the remaining 1/2 c. mozzarella around the center of the pizza & top with cilantro.
Bake the pizza for 8-10 minutes or until the cheese has melted. so yummy! happy eating!
Spread 1/4 c. BBQ sauce on lightly browned pizza crust (b/c you pre-bake it to prevent having a soggy crust). Sprinkle 1/2 c. mozzarella and all of the Gouda cheese over the sauce. Add the chicken next and then the red onions. Sprinkle the remaining 1/2 c. mozzarella around the center of the pizza & top with cilantro.
Bake the pizza for 8-10 minutes or until the cheese has melted. so yummy! happy eating!
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