Friday, May 31, 2013

Meat and Potato Skillet with Green Chiles

1 Tbsp. olive oil
Meat, potatoes, etc.
1 very large baker potato, diced
1 onion, chopped
salt and pepper, to taste
coriander, cumin, basil, to taste
9 oz. Polish sausage, sliced
3 cloves garlic, minced
1 can whole kernel corn, drained
4 oz. can roasted green chiles
1/2 c. canned black beans

Add the olive oil and diced potato to a large skillet over medium high heat. Cover and cook 5 minutes, stirring once. Add in the onion, cook for 2-3 minutes uncovered. Season the potato and onion with the salt, pepper and other seasonings. Stir, then cover and cook 5-8 more minutes, stirring occasionally.

Add in the Polish sausage and garlic. Cover and cook about 4-6 minutes. Check to make sure the potatoes are soft. If not, cook a little longer.

Dinner!
Add the corn, green chiles, and black beans to the skillet. Cook until heated through. Serve hot.

Here's a link to the recipe I adapted: http://barefeetinthekitchen.blogspot.com/2013/05/Garlicky-Potato-Kielbasa-Green-Chile-Skillet-Recipe.html

Tuesday, May 14, 2013

Chicken Piccata

4 small chicken breasts
1-2 Tbsp. olive oil
Chicken piccata cooking
salt and pepper to taste
coriander
3 cloves garlic, chopped
1/3 c. white wine
1/2 c. chicken broth
juice from one large lemon
1 tsp. honey
2 Tbsp. capers
few pinches of dried parsley
2 Tbsp. butter

Cook the chicken in the oil for about 3-4 minutes on each side over medium high heat. While the chicken is cooking, sprinkle with salt, pepper, and coriander. Both sides.

Add the garlic to the chicken. Saute for 1 minute.

Add in the wine, broth, lemon juice, honey, and capers. Cook on high until the liquid has reduced by half. Sprinkle the chicken with the parsley.
Dinner is ready

When the liquid has reduced, add in the butter. Let it melt. Serve hot.

This is fine served as is, but I served it over hot rice. You could also serve it with pasta.

This recipe was pretty quick and easy.

Here's a link to the recipe I adapted: http://www.closetcooking.com/2008/11/chicken-piccata.html

Sunday, May 12, 2013

Strawberry Crumble Muffins

Muffins:
Muffin batter
1/2 c. butter
3/4 c. sugar
2 eggs
3 tsp. vanilla
2 c. flour
2 tsp. baking powder
1 c. non-fat half and half
1 1/2 c. strawberries, sliced
Crisco

With the crumble
Crumble:
3/4 c. flour
1/3 c. butter, sliced
1 tsp. vanilla
1/4 c. sugar

To make the muffins: Cream the butter and sugar together until fluffy.

Add in one egg, then beat. Add the second egg and vanilla, then beat.
Ready to eat

In a separate bowl, mix the flour and baking powder together. Sift 1/3 into the muffin batter. Stir. Then pour in half of the half and half. Stir again. Sift another 1/3 of the flour mixture in. Continue to stir between flour and half and half additions.

Fold in the strawberries.

Grease a muffin pan with crisco (or whatever you want). Pour in the muffin batter about 3/4 full in each cup.

To make the crumble: Add all the ingredients to a food processor. Pulse until crumbly. Sprinkle heavily over the tops of the muffin batter in the pan.
Muffins! 

Bake 25-30 minutes or until a toothpick inserted in the middle comes out clean. Makes about 15-20 muffins.

Here is a link to the original recipe: http://www.nlrockrecipes.com/2013/04/strawberry-shortbread-crumble-muffins.html

Thursday, May 9, 2013

Sweet and Sour Meatballs with Sriracha

1 lb. meatballs (I used Costco ones)
Meatballs and vegetables
2 Tbsp. soy sauce, divided
4 Tbsp. cornstarch, divided
1/2 c. water
3 Tbsp. apple cider vinegar
1/2 c. brown sugar
1 Tbsp. oil
8 mini bell peppers, chopped
1 can water chestnuts, sliced and drained
20 oz. can pineapple chucks, drained but reserving the juice (should be about 3/4 c.)
black pepper, to taste
1 1/2 Tbsp. Sriracha, or to taste
Hot cooked rice

Sauce, cooking
Place the meatballs in a large bowl, toss with 1 Tbsp. soy sauce. Sprinkle with 1 Tbsp. cornstarch, then toss to coat.

In a different bowl, whisk together the water, vinegar, brown sugar, the remaining soy sauce, the remaining cornstarch, and the reserved pineapple juice. Set aside.

Heat the oil in a large pan on high. Add the meatballs. Cook 2-4 minutes, or until heated through. I like when they start to brown on the outside. Add in the bell peppers and water chestnuts. Let cook about 2 minutes, stirring occasionally.

Add in the pineapple chunks and the sauce. Do not stir until the sauce starts to bubble. While you're waiting, add in as much as you want of black pepper. Once the sauce starts to bubble, stir on high heat for about 2-3 minutes. The sauce should thicken during this time. If it hasn't, just keep it on the heat a little longer.
Ready to eat!

Reduce heat. Add in the Sriracha, making sure you taste it to make sure it's as spicy as you want it. Serve over hot cooked rice.

Here's a link to the recipe I adapted: barefeetinthekitchen.blogspot.com/2013/04/sriracha-sweet-and-sour-chicken-stir-fry-recipe.htmld

Tuesday, May 7, 2013

Steak Salad with Ginger Dressing

Quick and easy salad to make.  This recipe makes one salad.

lettuce greens, whatever kind you like (I just used spinach)
1 small steak, thinly sliced
olive oil
dash or two of onion powder, black pepper, kosher salt
drop or two of Worcestershire sauce

Dressing
1 Tbsp. olive oil
1 Tbsp. soy sauce
1 Tbsp. sugar
3/4 Tbsp. lime juice
1 clove garlic, minced
1/2 Tbsp. ginger, minced 


Lay out the greens on a large plate. Set aside.

Cook your steak slices in a small amount of olive oil over medium heat. Add the seasonings and Worcestershire sauce. Cook until it's as done as you want; shouldn't take too long, maybe 5 minutes.

To make the dressing: Add all the ingredients to a small bowl. Spread 3/4 of the dressing over the greens. When your steak is cooked, lay the slices over the greens. Pour the rest of the dressing over the whole salad. Enjoy.

I will definitely make this again.

Here's a link to the Pioneer Woman's recipe that I altered: http://thepioneerwoman.com/cooking/2009/03/ginger-steak-salad/

Wednesday, May 1, 2013

Banana Peanut Butter Muffins with Chocolate Chips

6 Tbsp. butter, softened
2 eggs
2 ripe bananas
1 c. lite sour cream
2/3 c. sugar
1/3 c. creamy peanut butter
1 c. flour
1 c. whole wheat flour
3/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 c. chocolate chips

Preheat oven to 350 F.

Mix together the butter, eggs, bananas, sour cream, sugar and peanut butter in a large mixing bowl.

Whisk together dry ingredients in a separate bowl.

Combine wet and dry ingredients and stir until just combined. Stir in chocolate chips.

Lightly grease muffin tin. Scoop into muffin tins and then bake for 20-25 minutes or until toothpick comes out clean from center.


This recipe made a dozen regular sized muffins and 22 mini muffins. If you use the mini muffin tin, the bake time is 15-20 minutes.

Here is a link to the recipe I used: http://barefeetinthekitchen.blogspot.com/2011/05/peanut-butter-chocolate-chip-banana.html