From Sandra Lee Semi-Homemade Grilling
4 bone-in chicken breast halves, boneless skinless breast halves or boneless thighs
1 can (10 oz.) frozen margarita mix, thawed
2/3 cup tequila
1/2 cup chopped fresh cilantro
2 tablespoons chicken seasoning (McCormick Grill Mates)
For marinade, in a small bowl, combine margarita mix, tequila, cilantro and chicken seasoning. Place chicken in a large ziploc bag; pour marinade over chicken. Marinate for at least a couple of hours.
Remove chicken from refrigerator and let stand at room temperature for 30 minutes. Remove chicken from marinade and grill until done. YIELD: 4 servings
Thursday, June 9, 2011
MEATBALLS STROGANOFF
1 pound lean ground beef
1 large egg, slightly beaten
1/2 cup dry bread crumbs
1/4 cup milk
1/4 teaspoon dried oregano
1/8 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon pepper
8 tablespoons butter
2 cups mushrooms, sliced
1 small onion, diced
2 1/2 tablespoons flour
2 1/2 cups beef broth
1 tablespoon ketchup
1/2 teaspoon paprika
1/2 teaspoon dried basil
1/2 teaspoon nutmeg
salt and pepper, to taste
3 tablespoons dry sherry
1 package egg noodles
1 8 oz. container sour cream
Make meatballs: gently mix ground beef with the egg, bread crumbs, milk, oregano, marjoram, 1/2 tsp salt and 1/4 tsp pepper. Roll into walnut-size balls.
Heat a large skillet over high heat. When hot, melt 1 tbsp butter in it and add the mushrooms and onions. Saute for 2 minutes. Remove with a slotted spoon and lower the heat to medium. Add the meatballs and saute to brown all sides. Remove from pan and set aside.
In the same large skillet (do not wash) melt 2 1/2 tbsp butter over medium-low heat. Add 2 1/2 tbsp flour and cook, stirring for 1 minute. Whisk in the beef broth, the ketchup, paprika, basil, nutmeg and salt and pepper to taste. Simmer for 10 minutes. Add meatballs and vegetables to sauce and continue to simmer for another 10 minutes. Add sherry and remove from heat. Stir in 2 to 4 tbsp sour cream per serving. Serve over cooked egg noodles. YIELD: 4 servings
1 large egg, slightly beaten
1/2 cup dry bread crumbs
1/4 cup milk
1/4 teaspoon dried oregano
1/8 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon pepper
8 tablespoons butter
2 cups mushrooms, sliced
1 small onion, diced
2 1/2 tablespoons flour
2 1/2 cups beef broth
1 tablespoon ketchup
1/2 teaspoon paprika
1/2 teaspoon dried basil
1/2 teaspoon nutmeg
salt and pepper, to taste
3 tablespoons dry sherry
1 package egg noodles
1 8 oz. container sour cream
Make meatballs: gently mix ground beef with the egg, bread crumbs, milk, oregano, marjoram, 1/2 tsp salt and 1/4 tsp pepper. Roll into walnut-size balls.
Heat a large skillet over high heat. When hot, melt 1 tbsp butter in it and add the mushrooms and onions. Saute for 2 minutes. Remove with a slotted spoon and lower the heat to medium. Add the meatballs and saute to brown all sides. Remove from pan and set aside.
In the same large skillet (do not wash) melt 2 1/2 tbsp butter over medium-low heat. Add 2 1/2 tbsp flour and cook, stirring for 1 minute. Whisk in the beef broth, the ketchup, paprika, basil, nutmeg and salt and pepper to taste. Simmer for 10 minutes. Add meatballs and vegetables to sauce and continue to simmer for another 10 minutes. Add sherry and remove from heat. Stir in 2 to 4 tbsp sour cream per serving. Serve over cooked egg noodles. YIELD: 4 servings
Wednesday, June 8, 2011
MANGO AND BLACK BEAN SALSA
1 cup canned black beans, drained and rinsed
2 mangos, diced
2 red peppers, diced
1 red onion, diced
1 jalapeno, minced
1/4 cup cilantro, chopped
1/4 cup olive oil
3 tablespoons lime juice
2 teaspoons salt, or to taste
Combine all of the ingredients and adjust the seasoning with salt and pepper. YIELD: 8 servings
**It is hard to determine how much mango you're going to get when you're cutting it, because of the thick core. You can always buy already sliced mango or probably frozen would work, too. A lot of times, I just keep adding the ingredients until I think it looks balanced and colorful enough!
**You can substitute papaya or peaches for the mango.
2 mangos, diced
2 red peppers, diced
1 red onion, diced
1 jalapeno, minced
1/4 cup cilantro, chopped
1/4 cup olive oil
3 tablespoons lime juice
2 teaspoons salt, or to taste
Combine all of the ingredients and adjust the seasoning with salt and pepper. YIELD: 8 servings
**It is hard to determine how much mango you're going to get when you're cutting it, because of the thick core. You can always buy already sliced mango or probably frozen would work, too. A lot of times, I just keep adding the ingredients until I think it looks balanced and colorful enough!
**You can substitute papaya or peaches for the mango.
Tuesday, June 7, 2011
QUICK PIEROGIES
1 cup leftover mashed potatoes
2 tablespoons grated cheddar cheese
1/2 teaspoon kosher salt
18 won ton wrappers
butter
Sour cream for serving
Bring a pot of water to boil. In a bowl, combine the potatoes, cheese and salt. Mix well.
Put about a tablespoon of mixture in the middle of each wrapper. Dip your finger in a little water and lightly wet the edge all the way around. Fold over (trying to push out any air pockets) and seal the edge.
Boil for about 2 minutes or until they float.
Heat a little butter in a nonstick skillet, remove pierogies from the boiling water; shake dry and panfry until light brown and a little crispy. Serve with sour cream. YIELD: 18 pierogies
2 tablespoons grated cheddar cheese
1/2 teaspoon kosher salt
18 won ton wrappers
butter
Sour cream for serving
Bring a pot of water to boil. In a bowl, combine the potatoes, cheese and salt. Mix well.
Put about a tablespoon of mixture in the middle of each wrapper. Dip your finger in a little water and lightly wet the edge all the way around. Fold over (trying to push out any air pockets) and seal the edge.
Boil for about 2 minutes or until they float.
Heat a little butter in a nonstick skillet, remove pierogies from the boiling water; shake dry and panfry until light brown and a little crispy. Serve with sour cream. YIELD: 18 pierogies
Monday, June 6, 2011
GRILLED HEARTS OF ROMAINE
From Sam the Cooking Guy
1 whole heart of romaine
olive oil
balsamic vinegar
3-4 slices ready cooked bacon, crumbled
Parmesano Reggiano, grated over top
Heat grill to medium.
Slice a thin 1/16 off the core end of the head, just to clean it up.
Cut lengthways down the middle of the romaine making two equal halves.
Brush all of each half with olive oil, and place cut side down on grill.
Grill only a couple minutes, just until leaves begin to wilt. Turn and repeat.
Remove from grill and place cut side up on plate.
Sprinkle 1/2 tablespoon balsamic vinegar on each half, then shred cheese on top.
Crumble bacon over and top with a light drizzle of olive oil.
Sprinkle with kosher salt and fresh ground pepper to taste. YIELD: 2 servings
1 whole heart of romaine
olive oil
balsamic vinegar
3-4 slices ready cooked bacon, crumbled
Parmesano Reggiano, grated over top
Heat grill to medium.
Slice a thin 1/16 off the core end of the head, just to clean it up.
Cut lengthways down the middle of the romaine making two equal halves.
Brush all of each half with olive oil, and place cut side down on grill.
Grill only a couple minutes, just until leaves begin to wilt. Turn and repeat.
Remove from grill and place cut side up on plate.
Sprinkle 1/2 tablespoon balsamic vinegar on each half, then shred cheese on top.
Crumble bacon over and top with a light drizzle of olive oil.
Sprinkle with kosher salt and fresh ground pepper to taste. YIELD: 2 servings
Friday, June 3, 2011
BACON GUACAMOLE
From Sam the Cooking Guy
2 ripe avocados
1/2 cup chunky red salsa
2 ounces cooked bacon, crumbled
juice of 1/2 lime
pinch kosher salt
Spoon out the avocado flesh and put in a small bowl. Mash it a bit with a fork, but not too much.
Add the salsa, bacon, lime juice, and salt. Mix well and serve. YIELD: 2 cups
2 ripe avocados
1/2 cup chunky red salsa
2 ounces cooked bacon, crumbled
juice of 1/2 lime
pinch kosher salt
Spoon out the avocado flesh and put in a small bowl. Mash it a bit with a fork, but not too much.
Add the salsa, bacon, lime juice, and salt. Mix well and serve. YIELD: 2 cups
Thursday, June 2, 2011
CHICKEN CACCIATORE
1 pound boneless, skinless chicken breast
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
1 6 oz. jar artichoke hearts, marinated
1 tablespoon olive oil
1/2 medium onion, diced
1 medium carrot, diced
1/2 medium green bell pepper, diced
1 stalk celery, diced
1/4 pound mushrooms, sliced
2 cloves garlic, minced
1 28 oz. can tomatoes, Italian
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 medium bay leaf
1/8 teaspoon crushed red pepper
1/2 cup Parmesan cheese, grated
Cut chicken into cubes and dredge in flour. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat and brown chicken. Remove from skillet and wipe clean. Drain artichoke hearts, reserving the marinade. Chop artichokes roughly.
Heat 1 tablespoon olive oil and the reserved artichoke marinade in large skillet over medium heat. Saute the onion, carrots, bell pepper, celery, mushrooms and garlic for 5 minutes.
Add the tomatoes with juice, artichoke hearts, oregano, basil, bay leaf, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer, partially covered, for 10 minutes.
Lay chicken in 9 x 13 baking dish. Pour vegetable sauce over chicken, cover tightly with foil and bake in preheated 350 degree oven for 30 minutes. If you want to freeze this for later, let cool and place in freezer - when you want to eat it, let thaw and heat in microwave.
If eating after it gets out of the oven, serve over pasta or rice and top with Parmesan. YIELD: 4 servings
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
1 6 oz. jar artichoke hearts, marinated
1 tablespoon olive oil
1/2 medium onion, diced
1 medium carrot, diced
1/2 medium green bell pepper, diced
1 stalk celery, diced
1/4 pound mushrooms, sliced
2 cloves garlic, minced
1 28 oz. can tomatoes, Italian
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 medium bay leaf
1/8 teaspoon crushed red pepper
1/2 cup Parmesan cheese, grated
Cut chicken into cubes and dredge in flour. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat and brown chicken. Remove from skillet and wipe clean. Drain artichoke hearts, reserving the marinade. Chop artichokes roughly.
Heat 1 tablespoon olive oil and the reserved artichoke marinade in large skillet over medium heat. Saute the onion, carrots, bell pepper, celery, mushrooms and garlic for 5 minutes.
Add the tomatoes with juice, artichoke hearts, oregano, basil, bay leaf, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer, partially covered, for 10 minutes.
Lay chicken in 9 x 13 baking dish. Pour vegetable sauce over chicken, cover tightly with foil and bake in preheated 350 degree oven for 30 minutes. If you want to freeze this for later, let cool and place in freezer - when you want to eat it, let thaw and heat in microwave.
If eating after it gets out of the oven, serve over pasta or rice and top with Parmesan. YIELD: 4 servings
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