6 servings (2/3 cup each)
2 tsp olive oil
1/2 cup chopped red bell pepper
2 cloves garlic, finely chopped
1 1/3 cups water
1/2 tsp salt
1/8 tsp pepper
1 cup whole wheat couscous
2 tsp finely grated lemon peel
2 cups firmly packed fresh baby spinach leaves (3oz)
Lemon wedges, if desired
1. In 2-quart saucepan, heat oil over medium heat. Add bell pepper and garlic; cook 3 to 4 minutes, stirring frequently, until tender.
2. Stir in water, salt and pepper. Heat to boiling. Remove from heat; stir in couscous and lemon peel. Layer spinach on top of couscous. Cover; let stand about 5 minutes or until liquid is absorbed. With fork, stir spinach into couscous until spinach is wilted, about 1 minute. Serve with lemon wedges.
Thursday, March 20, 2008
Orange-Glazed Chicken with Rosemary--By Becca
4 servings
2 tsp canola or olive oil
4 boneless skinless chicken breasts
(1 to 1 1/4 lb)
1/4 cup orange juice
3/4 cup reduced-sodium chicken broth
1 tsp chopped fresh or 1/2 tsp dried rosemary leaves, crumbled
1/8 tsp course ground black pepper
2 tsp Dijon mustard
1 naval orange, peeled, thinly sliced
1. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 5 minutes, turning once, until browned on both sides.
2. Add orange juice and 1/2 cup of the chicken broth to chicken in skillet; sprinkle with rosemary and pepper. Cover; reduce heat to medium. Cook 12 to 15 minutes or until chicken is no longer pink in center. Place chicken on serving platter.
3. Add remaining 1/4 cup chicken broth and mustard to skillet; increase heat to high. Heat to boiling. Boil 4 to 5 minutes, stirring frequently, until mixture is glaze consistency. Stir in orange slices; cook 1 to 2 minutes, stirring constantly, just until heated.
4. Spoon glaze over chicken on platter, if desired, garnish with fresh rosemary sprigs.
2 tsp canola or olive oil
4 boneless skinless chicken breasts
(1 to 1 1/4 lb)
1/4 cup orange juice
3/4 cup reduced-sodium chicken broth
1 tsp chopped fresh or 1/2 tsp dried rosemary leaves, crumbled
1/8 tsp course ground black pepper
2 tsp Dijon mustard
1 naval orange, peeled, thinly sliced
1. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 5 minutes, turning once, until browned on both sides.
2. Add orange juice and 1/2 cup of the chicken broth to chicken in skillet; sprinkle with rosemary and pepper. Cover; reduce heat to medium. Cook 12 to 15 minutes or until chicken is no longer pink in center. Place chicken on serving platter.
3. Add remaining 1/4 cup chicken broth and mustard to skillet; increase heat to high. Heat to boiling. Boil 4 to 5 minutes, stirring frequently, until mixture is glaze consistency. Stir in orange slices; cook 1 to 2 minutes, stirring constantly, just until heated.
4. Spoon glaze over chicken on platter, if desired, garnish with fresh rosemary sprigs.
Tuesday, February 19, 2008
PEanut Butter Kiss Cookies
I knwo we've all had these a million times, but I used the bagged Betty Crocker mix this time and peanut butter filled kisses. They turned out great.
1 bag Betty Crocker peanut butter cookie mix (oil, egg, water)
15-20 peanut butter filled kisses
Prepare and Bake cookies as directed. Add kisses to center when cookies are still warm.
1 bag Betty Crocker peanut butter cookie mix (oil, egg, water)
15-20 peanut butter filled kisses
Prepare and Bake cookies as directed. Add kisses to center when cookies are still warm.
Fruit and Dip
My sweet sister helped me host an Arbonne Party for my friend tonight. We had fun making some delicious finger foods, so I thought I'd share a couple recipes with ya'll.
Fruit and Dip
Granny Smith Apples, Bananas, and Strawberries.
1 block cream cheese
1 medium jar marshmallow
Cut fruit. Mix cream cheese and marshmallow and serve.
Fruit and Dip
Granny Smith Apples, Bananas, and Strawberries.
1 block cream cheese
1 medium jar marshmallow
Cut fruit. Mix cream cheese and marshmallow and serve.
Monday, February 18, 2008
The "kick-ass" Salad
This salad put me on the map(JK). Although, I have been asked to bring it to many a family party, and Di really enjoyed it at her shower:)
1 (10-ounce) bag washed and trimmed baby spinach
1 small head of iceburg lettuce, chopped, washed and drained
2 C mozzarella cheese (grated)
1 (16 oz) carton cottage cheese
1/2 pound bacon, cooked and broken into small pieces (I used 16 pieces pre-cooked this time...much easier)
1 small package sliced mushrooms
1 recipe poppy seed dressing (see below)
Put washed and drained spincah and lettuce in a large bowl. Just before serving add cheese, cottage cheese, bacon, and desired amount of dressing. Serves 12 (or more)
Poppy Seed Dressing
1 T poppy seeds
3/4 C vinegar (I use rice vinegar)
1/2 C sugar
1/4 tsp onion powder (I usually omit this)
1 1/2 tsp salt
3/4 tsp dry mustard
1 1/4 C vegetable oil (I use canola)
1 (10-ounce) bag washed and trimmed baby spinach
1 small head of iceburg lettuce, chopped, washed and drained
2 C mozzarella cheese (grated)
1 (16 oz) carton cottage cheese
1/2 pound bacon, cooked and broken into small pieces (I used 16 pieces pre-cooked this time...much easier)
1 small package sliced mushrooms
1 recipe poppy seed dressing (see below)
Put washed and drained spincah and lettuce in a large bowl. Just before serving add cheese, cottage cheese, bacon, and desired amount of dressing. Serves 12 (or more)
Poppy Seed Dressing
1 T poppy seeds
3/4 C vinegar (I use rice vinegar)
1/2 C sugar
1/4 tsp onion powder (I usually omit this)
1 1/2 tsp salt
3/4 tsp dry mustard
1 1/4 C vegetable oil (I use canola)
Chili Verde -- By Megan Merkley
Thanks for posting this Megan! I know you're such a great cook and I'm so excited to try both your recipes--just keep 'em comin'!
Chile Verde
1 ½ pounds tomatillos
8 garlic cloves, not peeled
2 jalapenos, seeds and ribs removed
2 cans diced green chiles
1 bunch cilantro leaves, cleaned and chopped
3 lbs. pork shoulder or butt, trimmed of fat and cut into small cubes
Salt
Freshly ground black pepper
Olive oil
2 yellow onions
1 Tbsp of dried oregano
2 ½ cups beef or chicken stock
Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil lined baking sheet. Place 5 unpeeled garlic cloves on the sheet as well. Put under the broiler for about seven minutes to slightly blacken the skin. Remove from oven, let cool enough to handle. Once cooled, peel garlic cloves. Peel and chop 3 remaining cloves.
Place tomatillos (with the skin intact), garlic cloves, jalapenos, canned chiles and cilantro in food processor. Pulse until mixture is finely chopped and mixed well. Place mixture into crock pot or large stock pot.
Season pork cubes with salt and pepper. Heat oil in skillet over medium heat. Brown pork chunks on all sides. Using tongs, lift pork out of pan and add to tomatillo mixture. In remaining oil, add chopped onion and the chopped garlic cloves. Saute until onions are slightly browned. Add onions and garlic to tomatillo mixture.
Deglaze the skillet with the stock. Add stock to mixture. Add oregano and salt and pepper to taste. Cook on low for 3-4 hours or until pork is tender.
Serve with rice, refried or black beans and tortillas.
Serves 8.
Chile Verde
1 ½ pounds tomatillos
8 garlic cloves, not peeled
2 jalapenos, seeds and ribs removed
2 cans diced green chiles
1 bunch cilantro leaves, cleaned and chopped
3 lbs. pork shoulder or butt, trimmed of fat and cut into small cubes
Salt
Freshly ground black pepper
Olive oil
2 yellow onions
1 Tbsp of dried oregano
2 ½ cups beef or chicken stock
Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil lined baking sheet. Place 5 unpeeled garlic cloves on the sheet as well. Put under the broiler for about seven minutes to slightly blacken the skin. Remove from oven, let cool enough to handle. Once cooled, peel garlic cloves. Peel and chop 3 remaining cloves.
Place tomatillos (with the skin intact), garlic cloves, jalapenos, canned chiles and cilantro in food processor. Pulse until mixture is finely chopped and mixed well. Place mixture into crock pot or large stock pot.
Season pork cubes with salt and pepper. Heat oil in skillet over medium heat. Brown pork chunks on all sides. Using tongs, lift pork out of pan and add to tomatillo mixture. In remaining oil, add chopped onion and the chopped garlic cloves. Saute until onions are slightly browned. Add onions and garlic to tomatillo mixture.
Deglaze the skillet with the stock. Add stock to mixture. Add oregano and salt and pepper to taste. Cook on low for 3-4 hours or until pork is tender.
Serve with rice, refried or black beans and tortillas.
Serves 8.
Tuesday, February 5, 2008
Beef Bourguignonne
Thanks for posting this Megan. I'm sure it's great! I remember some of your awesome meals in our college days!
This recipe is a little labor intensive but so delicious... it's kind of like a french beef stew.
Beef Bourguignonne
Rub
1 T. dried thyme
1 t. salt
½ t. freshly ground pepper
Bouquet Garni – cut all items in to small bits and tie up in a cheese cloth bag
1 stalk celery with leave
3 sprigs fresh Italian parsley
3 sprigs fresh thyme
1 bay leaf
Stew
1 lb boneless beef chuck
1 yellow onion - diced
2 cloves garlic - minced
3 carrots – cut on an angle, one inch
3 slices thick-cut lightly smoked bacon
1 T. oil
2 c. beef stock
1 ½ dry red wine (such as Zinfandel)
12 pearl onions
12 small fresh mushrooms
2 T. olive oil
1 t. salt
½ t freshly ground pepper
6 sprigs fresh Italian parsley
Cut the beef chuck into small bite size cubes. Massage the rub into the beef and make sure it is coated on all sides. Set aside at room temperature for an hour.
Cut the bacon into ¼ inch strips. Cook in a dutch oven over medium heat. When it is crispy, pull out of the fat and set aside. Add the 1 T. oil. Brown the beef on all sides. Do not cook all the way through. When it is brown on all sides, pull it out of the oil and set aside. Add the onion, garlic, and vegetables. Sauté until onions begin to caramelize.
Add the beef stock, wine, bacon, beef, and bouquet garni. Place in the oven at 350 degrees for one to three hours. Add more stock or wine if necessary to keep liquid about ¾ of the way up the beef.
Blanch the pearl onions in a sauté pan in water. This will make them easier to peel. Slice the mushrooms and sauté with pearl onions in the olive oil. Place over the top of stew just before serving.
Serve with mashed potatoes or warm crusty bread.
Serves 4.
February 2, 2008 9:18 PM
This recipe is a little labor intensive but so delicious... it's kind of like a french beef stew.
Beef Bourguignonne
Rub
1 T. dried thyme
1 t. salt
½ t. freshly ground pepper
Bouquet Garni – cut all items in to small bits and tie up in a cheese cloth bag
1 stalk celery with leave
3 sprigs fresh Italian parsley
3 sprigs fresh thyme
1 bay leaf
Stew
1 lb boneless beef chuck
1 yellow onion - diced
2 cloves garlic - minced
3 carrots – cut on an angle, one inch
3 slices thick-cut lightly smoked bacon
1 T. oil
2 c. beef stock
1 ½ dry red wine (such as Zinfandel)
12 pearl onions
12 small fresh mushrooms
2 T. olive oil
1 t. salt
½ t freshly ground pepper
6 sprigs fresh Italian parsley
Cut the beef chuck into small bite size cubes. Massage the rub into the beef and make sure it is coated on all sides. Set aside at room temperature for an hour.
Cut the bacon into ¼ inch strips. Cook in a dutch oven over medium heat. When it is crispy, pull out of the fat and set aside. Add the 1 T. oil. Brown the beef on all sides. Do not cook all the way through. When it is brown on all sides, pull it out of the oil and set aside. Add the onion, garlic, and vegetables. Sauté until onions begin to caramelize.
Add the beef stock, wine, bacon, beef, and bouquet garni. Place in the oven at 350 degrees for one to three hours. Add more stock or wine if necessary to keep liquid about ¾ of the way up the beef.
Blanch the pearl onions in a sauté pan in water. This will make them easier to peel. Slice the mushrooms and sauté with pearl onions in the olive oil. Place over the top of stew just before serving.
Serve with mashed potatoes or warm crusty bread.
Serves 4.
February 2, 2008 9:18 PM
Subscribe to:
Posts (Atom)
