Saturday, October 9, 2010
Happy Pink Saturday!
Friday, October 8, 2010
Sesame Honey Grilled Chicken
SESAME-HONEY GRILLED CHICKEN
Recipe courtesy of Red Couch Recipes
1/2 cup soy sauce
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon Asian chili paste
1 to 1-1/2 pounds chicken breasts -- I used chicken thighs
1/2 cup honey
1 -1/2 teaspoons hoisin sauce
2 tablespoon toasted sesame seeds
1 green onion, trimmed and chopped
In a medium bowl, combine soy sauce, ginger, garlic and chili paste. Add chicken and let marinate for 15 minutes stirring often.
Set up a gas or charcoal grill for medium heat (350 to 400; you can hold your hand 5 inch above the cooking grate only 5 to 7 seconds). Put chicken on grill and cover with lid. Cook, turning often, until golden brown, 10 to 15 minutes.
In a small bowl, combine honey and hoisin sauce. Using a pastry brush, generously baste chicken with honey glaze. Cover grill with lid and cook till honey glaze starts to caramelize, about 3 minutes. Turn chicken wings over and baste again, using the remaining honey glaze. Cook 3 minutes more, being careful not to let the glaze burn, removing pieces from the grill as they're done.
Transfer to a platter. Sprinkle with sesame seeds and green onion. Serve any remaining honey glaze on the side.
I am linking this to Foodie Friday at Designs by Gollum.
Thursday, October 7, 2010
From The Good Life
This past weekend we were blessed with beautiful, sunny 60 degree days. Tim and I took advantage of the weather and went to the zoo. If you've ever been in Omaha, chances are you've been to our zoo. The Henry Doorly Zoo is one of Omaha's most famous attractions.
New to the zoo this year is Expedition Madagascar. The exhibit houses a number of critically endangered species, due to habitat loss and hunting.
Tuesday, October 5, 2010
Beef Burgundy
This recipe is one of the oldest from my bookmarked file. Not sure where I found it or when I saved it. I think it was before I started blogging. This recipe is perfect for fall or better yet a cold winter day. I asked Tim how this recipe compares with my other stew recipes. This recipe is his second favorite. His favorite is this one and his least favorite is this one. I like them all. The Beef Burgundy is a richer, fancier stew. The other two are more traditional, like those mom made.
Beef Burgundy
12/2006
Cooks Country
Make sure to use the low setting on your slow cooker; the stew will burn on the high setting. Serve with boiled potatoes (the traditional accompaniment), mashed potatoes, or buttered egg noodles.
Serves 6 to 8 8 ounces bacon , chopped
4 pounds beef stew meat (preferably chuck)
1 large onion , chopped fine
2 carrots , peeled and chopped fine
8 garlic cloves, minced
2 teaspoons chopped fresh thyme leaves
4 tablespoons tomato paste
2 1/2 cups Pinot Noir
1 1/2 cups low-sodium chicken broth
1/3 cup soy sauce
3 bay leaves
3 tablespoons Minute Tapioca
3 tablespoons minced fresh parsley leaves
1. Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel-lined plate and refrigerate. Pour half of bacon fat into small bowl; set skillet with remaining bacon fat aside.
2. Dry beef thoroughly with paper towels. Season beef with salt and pepper; place half of beef in slow cooker insert. Heat skillet containing remaining bacon fat over medium-high heat until just smoking. Cook remaining beef in single layer until deep brown on all sides, about 8 minutes. Transfer browned beef to slow cooker insert.
3. Add reserved bacon fat to now-empty skillet and heat over medium-high heat until shimmering. Add onion, carrots, and 1/4 teaspoon salt and cook until vegetables begin to brown, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add tomato paste and stir until beginning to brown, about 45 seconds. Transfer mixture to slow cooker insert.
4. Return now-empty skillet to high heat and add 1 1/2 cups wine, chicken broth, and soy sauce. Simmer, scraping up brown bits, until pan bottom is clean, about 1 minute. Transfer wine mixture to slow cooker insert.
5. Stir bay leaves and tapioca into slow cooker insert. Set slow cooker on low, cover, and cook until meat is fork-tender, about 9 hours.
6. When ready to serve, discard bay leaves and stir in reserved bacon. Bring remaining 1 cup wine to boil in large skillet over high heat and simmer until reduced by half, about 5 minutes. Stir reduced wine and parsley into stew and adjust seasonings. Serve.
The final touch, in addition to the rich flavor of the wine, many people consider a garnish of sautéed onions and mushrooms one of the hallmarks of a great beef Burgundy. We think this little bit of last-minute kitchen work is worth the effort.
Instructions for the Garnish: Before reducing wine in step 6, bring 2 cups frozen pearl onions, 5 tablespoons unsalted butter, 1 tablespoon sugar, and 1/2 cup water to boil in large skillet over high heat. Cover and simmer over medium-low heat until onions are tender, about 5 minutes. Uncover, increase heat to high, and cook until liquid evaporates, about 3 minutes. Add 10 ounces white mushrooms, quartered, and 1/4 teaspoon salt and cook until vegetables are browned and glazed, about 5 minutes. Stir onions and mushrooms into stew and proceed to reduce wine in now-empty skillet as directed in step 6.
I am linking this to Tempt My Tummy Tuesday's, Tasty Tuesday's and Tuesday's at the Table.
Sunday, October 3, 2010
Creme Brulee Cheesecake Bars
Have you met my blogging pal, Gnee of Singing With Birds? If you haven't, stop by her place and introduce yourself. Gnee shares the best recipes and takes amazing photographs.
What are your favorite desserts? For me it's anything chocolate, cheesecake and creme brulee. I am not a fan of fruit desserts. Why is that? I think it's because as my father said last weekend, I was raised on donuts and ice cream. When I saw Gnee's Creme Brulee Cheesecake bars, I knew I would be making them soon!
If you're watching what you eat, close this post now!! I can't even imagine the number of calories and fat grams in these bars. I'm sure that's why they are so decadent. It's a good thing I shared these with friends and co workers. Otherwise, I'd have eaten way too many.
Crème Brûlée Cheesecake Bars from Betty Crocker
Recipe Courtesy of Singing With Birds
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 box (4-serving size) French vanilla instant pudding and pie filling mix
2 tablespoons packed brown sugar
1/2 cup butter or margarine, melted
2 1/2 teaspoons vanilla
2 eggs plus 3 egg yolks
2 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely crushed
1. Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.
2. In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.
3. Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Makes 36 bars
Saturday, October 2, 2010
Thursday, September 30, 2010
Penne With Sage Brown Butter Sauce
As I was looking through my drafts folder, I find I have drafts with photos but no content. I was pleased to see NO dessert recipes in the folder. I think that's a first. :) Lots of pasta recipes in there though, guess you can't win them all! I don't consider myself a writer. I often find myself struggling with what to write and where to find my inspiration. There's so many of you who write beautiful, funny and inspiring blog posts. Where do you get your inspiration?
With winter just around the corner, I am savoring the fresh ingredients from my garden and the farmer's market. My sage seems to be thriving in the cooler weather. Pasta With Sage Brown Butter Sauce is on my Top 50 list! It's always a good feeling to post a date next to an item on my list. Don't you just love browned butter and the flavor it imparts?
Pasta With Sage Brown Butter Sauce
Recipe courtesy of Sidewalk Shoes
•6 tablespoons butter
•20 or 30 fresh sage leaves (or 1 tablespoon dried)
•salt and fresh black pepper to taste
•1 pound pasta (like ziti or penne)
•1 cup freshly grated Parmesan cheese
•Bring a large pot of water to a boil.
Melt the butter in a small saucepan over low heat. Add the sage, salt and pepper. Cook until the butter turns light brown, about 10 minutes.
Salt the boiling water and cook the pasta per package directions. Reserve 2 or 3 tablespoons of the pasta water and place in a warm serving bowl. Drain the pasta and in the serving bowl, toss it with the butter mixture and half the Parmesan cheese. Serve with additional ground black pepper and the rest of the Parmesan cheese.
Serves 4
I am linking this recipe to Foodie Friday's. I am submitting this to Presto Pasta Night's, hosted this week by Ruth at 4Every Kitchen.