Friday, February 24, 2012
I LOVE grilling. Well, I like eating food that's been cooked on the grill. My husband is the grill King of our house. Last night, I had him grill some chicken while I cooked up some veggies and pasta that I ended up mixing all together.
I used half of one large breast. Seasoned and then grilled over briquettes to give it that chargrilled flavor.
Seasoning: garlic salt, lemon/pepper grinder, coriander (which happens to be one of my favorite seasonings for chicken). Don't use too much of the garlic salt or the lemon pepper mix but use plenty of coriander.
Melt 1 tablespoon of unsalted butter in a pan. Cut up half of a medium sized red onion, a large handful of sliced portobella mushrooms, 2 cloves of chopped garlic, chopped grape tomatoes, and about 1 tablespoon of chopped basil. Sautee.
Cook pasta according to package directions.
Pile everything together and enoy. Easy as that.
I got this recipe from the Better Homes and Garden NEW COOK BOOK. These are by far the best sugar cookies I've ever eaten or made and my family loves them.
I decided to make them for the family for Valentine's day and I dressed them up a bit to fit the occasion even better.
(Preheat oven to 375 degrees F)
3/4 cup of granulated sugar
1 tsp baking powder
1 tbs milk
1 tsp vanilla
2 cups all purpose flour
Drops of red food dye (I put in about 3 drops and it turned the cookies pink)
candy melts, meltable chocolate
The cookbook has a specific order but I rarely do so I'm just going to tell you what I did. Mix everything together. Seriously, just throw it all in the bowl and mix it up. I used my kitchen aid mixer.
When all the ingredients are mixed, toss some flour onto the counter and roll out the dough and cut shapes using whatever cookie cutter you choose. You don't have to do this, you can just make small balls and place them on the cookie sheet but this recipe is perfect for cut out cookies.
Bake the cookies for 7-8 minutes or until you notice that the bottoms are starting to turn golden brown.
Melt the candy melt chocolates, dip the cookies into the chocolate and then decorate (or not) with sprinkles as desired. My husband isn't a huge fan of chocolate so I left about half the cookies undecorated. They were still amazing. These cookies stay soft for forever. They're amazing. And not too sweet.
The cookbook suggests using an icing for the cookies, which I have done before and it's a really easy and delicious icing.
Powdered Sugar Icing:
1 cup powdered sugar
1/2 tsp vanilla
1 tbs milk
Mix ingredients until smooth and drizzling. Super easy.
Wednesday, February 8, 2012
Then slice it really thin, not cutting it all the way through. I learned that next time I will slice them a little bit thinner and a little bit further through so to help the potato fan out better, therefor being crispier and cooking more fully.
Then drizzle onto your potatoes:
2 tbs olive oil
3 tbs melted butter
Add salt and pepper to taste. I suggest adding a lot more salt that you would originally think because the way it gets in between all the slices makes a huge difference.
Bake for about 45 minutes.
In the morning, I took some rice, long grain (not instant), and threw it in the crock pot on low for about 6 hours. I poured the water in. When using my rice cooker, I usually use two cups of water for every 1 cup of rice. I kept having to add water to the crock pot though through out the day as I stirred the rice.
I added chili powder, a chili con carne spice, garlic salt, pepper, sea salt and paprika. I cut up about 1 clove of garlic and threw that in as well. Toward the end, when I had about 30 minutes left, I added a Mexican mix cheese. I don't measure things out well so all of this was "to taste".
Preheat the oven to 375 degrees and grease a muffin pan.
Take slices of bread and cut them into pieces that you can form into a bowl shape. I actually took a small metal bowl and pressed the mouth of it into the bread like a cookie cutter. Then I cut that in half and molded the bread into the muffin pan.
I sprinkled some cheese on top of that.
Crack open the egg and place it in the middle of each "cup". I had to carefully not put all the egg white into the cup or else it ran over and spilled onto the top of the pan. Not a big deal, I just didn't like it not looking perfect.
Add salt and pepper to taste.
Bake. Martha says to bake them for 20-25 minutes. I think I was closer to the 20 minutes. I wanted my yolks a little runny so I waited until I saw that the whites had set and then took it out.
So simple yet so delicious.