Here you go Missy! This is my Aunt Joanne's recipe. It is ridiculously delicious!
Grilled Tequila Pineapples
3/4 cup tequila
3/4 cup packed brown sugar
1 1/2 tsp vanilla
1/4 tsp cinnamon
1 large pineapple, cut lengthwise into slices
Mix all ingredients except pineapple in a small bowl until sugar dissolves. Pour mixture over pineapples and marinate for 30 minutes. Grill pineapple over medium heat until brown. Baste with tequila sauce while grilling.
Monday, February 13, 2012
Tuesday, January 24, 2012
Polenta with Mushroom Sauce
The kiddo has become addicted to mushrooms, which means that we are eating way more mushrooms than before. You simply can't turn down a three year old asking for healthy food! This recipe uses dried mushrooms since that's what I had, but fresh mushrooms would be just as yummy. If you want a vegetarian version, omit bacon, and use vegetable stock.
Polenta with Mushroom Sauce
1 oz dried porcini mushrooms
1 cup chicken stock
4 slices bacon, chopped
2 tblsp tomato paste
2 tblsp olive oil
3 cloves garlic, chopped
1/4 cup sherry
15 oz crushed tomatoes
polenta
1 tblsp butter
1/2 cup grated parmesan cheese
Warm stock in microwave for 1 minute. Add mushrooms to warmed stock and cover with plastic wrap for about 10 minutes. Meanwhile, brown bacon in large saucepan. Remove mushrooms from stock. Chop mushrooms. Strain and reserve broth. Add tomato paste, olive oil, and garlic to bacon. Stir and cook until tomato paste melts with olive oil and browns slightly. Add sherry. Reduce by half. Add reserved broth and crushed tomatoes. Stir to combine, cover, and simmer while preparing polenta. Prepare polenta according to package directions. Add butter and parmesan and stir until butter is melted. Serve polenta topped with mushroom sauce.
Polenta with Mushroom Sauce
1 oz dried porcini mushrooms
1 cup chicken stock
4 slices bacon, chopped
2 tblsp tomato paste
2 tblsp olive oil
3 cloves garlic, chopped
1/4 cup sherry
15 oz crushed tomatoes
polenta
1 tblsp butter
1/2 cup grated parmesan cheese
Warm stock in microwave for 1 minute. Add mushrooms to warmed stock and cover with plastic wrap for about 10 minutes. Meanwhile, brown bacon in large saucepan. Remove mushrooms from stock. Chop mushrooms. Strain and reserve broth. Add tomato paste, olive oil, and garlic to bacon. Stir and cook until tomato paste melts with olive oil and browns slightly. Add sherry. Reduce by half. Add reserved broth and crushed tomatoes. Stir to combine, cover, and simmer while preparing polenta. Prepare polenta according to package directions. Add butter and parmesan and stir until butter is melted. Serve polenta topped with mushroom sauce.
Thursday, January 19, 2012
New Recipes Coming Soon!
Oh the honor and the shame contained in one little tweet! Today, MOM's Organic Market was kind enough to tweet about my humble little blog. (They really are my favorite store!) I was so excited and instantly horrified. I haven't posted since November! I've been cooking. I've been meaning to post. I've just been busy and/or exhausted. Enough excuses. I've been tweeted and I will get back to posting! So, new recipes are coming soon!
If you've been brought here by the tweet, I'm happy to have you! Welcome! I've been cooking since I was in middle school (many, many years ago), became a dedicated locavore about four years ago, and a stay at home mom a little over a year ago. I cook a ton because we only eat out about once a month. I think cooking is easy, so you probably won't find your next great cooking challenges on the site, but I hope you'll find delicious, accessible recipes that will get you into the kitchen.
Tonight's dinner (a little pot of turkey chili) is cooking away on the stove. It seems perfect for a cold day like this! Come back soon to find the recipe.
Thanks,
Jessica
If you've been brought here by the tweet, I'm happy to have you! Welcome! I've been cooking since I was in middle school (many, many years ago), became a dedicated locavore about four years ago, and a stay at home mom a little over a year ago. I cook a ton because we only eat out about once a month. I think cooking is easy, so you probably won't find your next great cooking challenges on the site, but I hope you'll find delicious, accessible recipes that will get you into the kitchen.
Tonight's dinner (a little pot of turkey chili) is cooking away on the stove. It seems perfect for a cold day like this! Come back soon to find the recipe.
Thanks,
Jessica
Sunday, November 13, 2011
Bacon Leek Dip
If it weren't for the kids, I'm pretty sure that dip would be a regular meal for me. This one was really tasty and since it had vegetables in it, I think I should have been able to call it a meal!
Bacon Leek Dip
8 slices bacon, cooked and crumbled
1 tblsp olive oil (or bacon fat if you have to cook your bacon)
1 leek sliced thin
1 large handful swiss chard, cut into small chunks
1 cup plain yogurt
1 cup cheddar cheese
My bacon was already cooked and in the freezer, but if yours isn't, you should cook it and then crumble it. Cook the leek and chard in the fat of your choosing until tender. Drain bacon, leeks, and chard on paper towels. Mix together all ingredients and place in a 3 cup oven safe baking dish. Cook at 400 degrees for 20-25 minutes or until light brown on top.
Bacon Leek Dip
8 slices bacon, cooked and crumbled
1 tblsp olive oil (or bacon fat if you have to cook your bacon)
1 leek sliced thin
1 large handful swiss chard, cut into small chunks
1 cup plain yogurt
1 cup cheddar cheese
My bacon was already cooked and in the freezer, but if yours isn't, you should cook it and then crumble it. Cook the leek and chard in the fat of your choosing until tender. Drain bacon, leeks, and chard on paper towels. Mix together all ingredients and place in a 3 cup oven safe baking dish. Cook at 400 degrees for 20-25 minutes or until light brown on top.
Thursday, October 13, 2011
Vegetarian Stuffed Peppers - Take Two
This is my second take on vegetarian stuffed peppers. The first can be found here. These were Mexican themed, so I served them topped with salsa. Turns out my three year old likes salsa, but not stuffed peppers. Ah well.
Vegetarian Stuffed Peppers
6 poblano peppers, cut in half lengthwise
1 tblsp olive oil
1 small red onion, sliced thin
2 cloves garlic, sliced thin
1 can black beans, drain only the very top of the liquid
1 batch cooked brown rice (mine was for 2-3 servings)
1 1/2 tblsp taco seasoning
1/2 tblsp cumin
salt and pepper
1 cup shredded cheddar cheese
Place peppers in a glass casserole dish. Heat olive oil over medium high heat in a large skillet. Brown onion. Add garlic and cook until fragrant. Add beans, brown rice, and seasonings. Stir to combine. When liquid from beans cooks off, add 1/4 cup water and cook until heated through. The mixture should be moist, but not wet. Remove from heat and stuff peppers. Top with cheese and cook in 375 degree oven for 20 minutes, until cheese is melted and a little brown.
Vegetarian Stuffed Peppers
6 poblano peppers, cut in half lengthwise
1 tblsp olive oil
1 small red onion, sliced thin
2 cloves garlic, sliced thin
1 can black beans, drain only the very top of the liquid
1 batch cooked brown rice (mine was for 2-3 servings)
1 1/2 tblsp taco seasoning
1/2 tblsp cumin
salt and pepper
1 cup shredded cheddar cheese
Place peppers in a glass casserole dish. Heat olive oil over medium high heat in a large skillet. Brown onion. Add garlic and cook until fragrant. Add beans, brown rice, and seasonings. Stir to combine. When liquid from beans cooks off, add 1/4 cup water and cook until heated through. The mixture should be moist, but not wet. Remove from heat and stuff peppers. Top with cheese and cook in 375 degree oven for 20 minutes, until cheese is melted and a little brown.
Sunday, October 2, 2011
Baked Macaroni and Cheese with Fall Veggies
Since it officially got all cold and fall-like this weekend, some comfort food was required! But, since I had eaten a bunch of crappy food (too much pizza), I wanted to make sure some veggies got in there so that I didn't have to feel too guilty.
Baked Mac and Cheese with Fall Veggies
1/2 box whole wheat elbow macaroni
4 tblsp butter, divided
2 tblsp AP flour
1 cup veggie broth
1/2 cup whole milk
1 tsp yellow mustard
1 cup grated cheese blend (I used colby, cheddar, and provolone)
1 small head broccoli, blanched and chopped into bite size chunks
1 small head cheddar cauliflower, blanched and chopped into bite size chunks
1/2 butternut squash, roasted and pureed
1 cup whole wheat breadcrumbs
Cook macaroni in salted water a minute less than called for on the packaging. In the meantime, melt 2 tblsp butter in saucepan. Add flour and whisk to combine. Cook for a minute. Whisk in broth and milk. Cook over medium hear until sauce thickens. Whisk in mustard and salt and pepper. Remove from heat and stir in cheese until melted and smooth. Combine macaroni, cheese sauce, and veggies in a casserole dish. Melt remaining butter in microwave and toss with breadcrumbs. Sprinkle breadcrumbs over macaroni. Cook 20-30 minutes in 350 degree oven until topping is crunchy.
Baked Mac and Cheese with Fall Veggies
1/2 box whole wheat elbow macaroni
4 tblsp butter, divided
2 tblsp AP flour
1 cup veggie broth
1/2 cup whole milk
1 tsp yellow mustard
1 cup grated cheese blend (I used colby, cheddar, and provolone)
1 small head broccoli, blanched and chopped into bite size chunks
1 small head cheddar cauliflower, blanched and chopped into bite size chunks
1/2 butternut squash, roasted and pureed
1 cup whole wheat breadcrumbs
Cook macaroni in salted water a minute less than called for on the packaging. In the meantime, melt 2 tblsp butter in saucepan. Add flour and whisk to combine. Cook for a minute. Whisk in broth and milk. Cook over medium hear until sauce thickens. Whisk in mustard and salt and pepper. Remove from heat and stir in cheese until melted and smooth. Combine macaroni, cheese sauce, and veggies in a casserole dish. Melt remaining butter in microwave and toss with breadcrumbs. Sprinkle breadcrumbs over macaroni. Cook 20-30 minutes in 350 degree oven until topping is crunchy.
Saturday, October 1, 2011
Honey Chicken
This is based on a Rachel Ray recipe, but I found it, as usual, to be too light on vegetables and too heavy on other ingredients. I served this over barley because that's what the kiddo wanted and when your three year old asks for barley, you get it to them!
Honey Chicken
1 tblsp vegetable oil
1/2 package chicken breast, cut into bite size chunks
2 tblsp corn starch, divided
1 white onion, sliced
1 white onion, sliced
4 small/medium carrots, sliced
1 large handful green beans
1 tblsp diced fresh ginger
3 large cloves garlic, thinly sliced
3 tblsp honey
crushed red pepper
1 cup chicken broth
salt and pepper
Heat vegetable oil in wok over high heat. Toss chicken with 1 tblsp cornstarch. Cook chicken over high heat until lightly browned. Add salt and pepper. Add onions and carrots. Cook for two minutes. Add green beans, ginger, and garlic. Cook for a minute until fragrant. Dissolve remaining cornstarch in broth. Add honey, red pepper to taste, and chicken broth. Cook until sauce is thickened and serve over starch of your choosing.
Heat vegetable oil in wok over high heat. Toss chicken with 1 tblsp cornstarch. Cook chicken over high heat until lightly browned. Add salt and pepper. Add onions and carrots. Cook for two minutes. Add green beans, ginger, and garlic. Cook for a minute until fragrant. Dissolve remaining cornstarch in broth. Add honey, red pepper to taste, and chicken broth. Cook until sauce is thickened and serve over starch of your choosing.
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