For today's installment in my ongoing quest for culinary excellence I offer up the following: fresh lemon/lime halibut served atop a caramelized pear.
So the pear idea sort of came out of nowhere. I had a few pears that I didn't know what to do with, so I decided to incorporate them in with the fish. To be honest, the sweetness of the candied pear mixed very well with the fish. Here is the recipe:
Ingredients:
- Fresh halibut - 2 lemons - 2 limes - 1 tsp. salt - 1 tsp. thyme - 1 tsp. dill - 1/4 sliced pear - 1 tbs. brown sugar - a little butter.
Directions:
1.) Marinade halibut in lemon and lime juice for at least 30 minutes. 2.) Heat some olive oil and a little butter in a pan. 3.) Add halibut to pan once the oil is hot. 4.) Add the salt, thyme and dill to fish. 5.) Cook for about 10 minutes. 6.) In separate pan, heat a little oil and butter. 7.) Add sliced pear and cover with brown sugar. Cook until sugar and butter have melted to the pear. 8.) Remove and serve the pear and fish together. 9.) SCARF!!!
Today I decided to try my hand at a very simple but extremely popular Italian dessert called Zabaglione. Take a look:
This was a pretty easy but fun dessert to cook. If you can whisk stuff for a good 15 minutes you should be fine. Here are the ingredients:
Ingredients:
6 large egg yolks 1/3 cup sugar 1/4 tsp. cinnamon 1/4 tsp. vanilla 1 package fresh raspberries
Directions:
1.) With an electric mixer or wire whip, beat the egg yolks, sugar, cinnamon and vanilla in a stainless-steel bowl.
2.) In a separate pot, boil a small amount of water. Once water is boiling, reduce heat and allow water to simmer.
3.) Place the stainless-steel bowl over the pot of water. Ensure that the bottom of the bowl is not touching the water or the eggs may scramble.
3.) Continue to beat the mixture constantly (roughly 15-20 minutes) until the mixture thickens. The eggs will first become frothy but will eventually stiffen up. Once the mixture is to the consistency you desire (almost like a custard) remove from the water and heat.
4.) Spoon the contents into a serving dish and add desired raspberries (or whatever fruit you desire).
5.) Scarf.
Yep, it's that easy. A fun and delicious Italian dessert.
So it has been a REALLY LONG time (like 6 months) since my last Cooking with Corazon installment. I am ashamed that I haven't been cooking more, but alas such is life. Despite my slothfulness in the kitchen I am proud to present today's AWESOME dish: strawberry, banana and chocolate chip muffins!!!
I don't have a lot of experience with baking and to be honest, I was a little hesitant to try. With that said, I am very proud of how these muffing turned out. They were delicious. Here is the recipe:
- 1/4 cup of butter, softened - 3/4 cup of brown sugar - 2 eggs - 3 overripe bananas - 1 tsp. vanilla - 2 cups of flour - 1 tsp baking soda - 1/2 tsp. cinnamon - 1.4 tsp. salt - 10-12 fresh strawberries diced - 1/2 cup Ghirardelli chocolate chips (yes, any chocolate chip will do, I just happen to be partial to Ghirardelli).
Directions:
1.) Preheat the oven to 350 degrees. 2.) Coat muffin pans with cooking spray. 3.) Beat together the butter and sugar in a bowl until crealy, then add eggs, bananas and vanilla and beat until well mixed. 4.) In separate bowl, mix flower, baking soda, cinnamon and salt. Once mixed, add the mixture to the banana/butter mixture. Add diced strawberries and chocolate chips and mix until well combined 5.) Scoop batter into muffin pans and bake for 20-25 minutes at 350 degrees. 6.) Remove and allow to cool. 7.) SCARF!!!
Again, this was an awesome little baking adventure. It even passed the six-year-old test (which is no small achievement in our house). See for yourself:
In today's installment in my quest for culinary excellence I decided to make one of my favorite meals: baked salmon. The unique twist in this dish is the sauce. Take a look:
I made a zesty avocado sauce to compliment the salmon. To be honest, it worked really well with the fish. Here's the recipe:
Avocado Sauce:
Ingredients: - 1 ripe avocado - 1/3 cup fresh cilantro - 2 cloves of garlic - 1 tbsp olive oil - Juice from 1 1/2 large limes - Sea salt and fresh pepper to taste
Directions: 1.) It's simple. Blend the ingredients in a food processor or blender.
As for the fish, I chose the following seasonings:
I baked the fish in tin foil at 350 for about 45 minutes. I also included a chopped up red onion (I love red onion) to add some extra flavor. Once the fish is done simply remove from the oven and top with the zesty avocado sauce...then SCARF!!!
Oh, I almost forgot. I also incorporated some garlic parmesan zucchini to the menu. This meal was a joy to both eat and prepare. It's simple and full of flavor...and it had the approval of a six and three-year-old!
Sorry for my brief absence from blogging. Sometimes it is just nice to unplug for a while. Anyway, I thought this might be a good way to get back into the swing of things. Last week I made the following dish:
Asian food (along with Mexican) has always been my favorite, and yakitori is a simple and delicious meal that captures the superiority of Asian cuisine. Here's the recipe:
Ingredients: - 2 boneless, skinless chicken breasts - 6 tablespoons Soy Sauce - 4 tablespoons mirin - 2 tablespoons sugar - a little bit of honey (to taste)
Directions: 1.) Mix the soy sauce, mirin, sugar and honey and heat until completely mixed. 2.) Marinate chopped chicken breasts (one inch cubes) in sauce along with desired veggies. 3.) Put on bamboo skewers and cook for approx. 15 minutes. 4.) SCARF!!!!
The sweetness of the sugar and the honey really do offset the saltiness of the soy sauce. It was grrrrreat!
In today's installment in my quest for culinary excellence I chose to take on one of my all-time favorite desserts: CREPES! Take a look:
As you can see, the main ingredient for my crepes was bananas. Usually people like to have raspberry, strawberry or some other berry with their crepes, which is why I thought this would be a little different. Here is the recipe:
Ingredients: -1 cup flour -3 bananas (peeled, cut in half, and then cut down the middle lengthwise) -1 container whipped topping -1/4 cup powdered sugar -2 eggs -1 cup milk -2 Tbs. butter (melted) -1 tsp. vanilla -1/4 tsp. salt -Some Nuttella
And for the caramel drizzle: -1/4 cup butter -1/4 cup brown sugar (packed) -1/4 cup milk -1/4 tsp. cinnamon -1/4 tsp. nutmeg
Directions: 1.) Mix flour, powdered sugar in mixing bowl. Add eggs, milk, melted butter, vanilla, salt and mix until smooth. 2.) Heat a small pan with the 1/4 cup butter, brown sugar, milk, cinnamon and nutmeg. Mix together and allow to simmer until it forms into a melted caramel-like state. 3.) On a skillet, add 1/3 cup of the batter. Spread the batter to make it as thin as possible on the skillet by tilting it in a circular fashion. Cook until browned and repeat on the other side. 4.) Remove the crepe and add the 1/2 banana and a dollop of whipped topping. Spread some nuttella over crepe to desired amount. Roll crepe around banana and whipped topping. Drizzle the hot caramel sauce on the top of the crepe. 5.) SCARF!!!
For dinner today I got to use our family's new grill for the first time! On on the menu was the following. Take a look:
I made grilled maple Dijon chicken skewers. To be honest, I didn't initially know how the maple syrup would work with the Dijon mustard, but I ended up being pleasantly surprised. Here is the recipe:
Ingredients: -4 or 5 skinless, boneless chicken breasts -1/3 cup maple syrup -1/3 cup Dijon mustard -2 Tbs. olive oil -Salt and pepper to taste -Assorted veggies of your liking (I used a zucchini, mushrooms and a red pepper) -Italian dressing
Directions: 1.) Chop chicken breasts into one inch cubes. 2.) Marinade the chicken cubes for at least one hour in the olive oil, maple syrup, Dijon mustard and salt and pepper. 3.) Chop up the veggies of your choice to desired size and marinade in Italian dressing. 4.) Place chicken cubes and vegetables on wooden skewers and grill until cooked (roughly 20 minutes should do it). 5.) SCARF!!!
We all enjoyed this meal, which was really easy to cook. You'll love the maple syrup and Dijon mustard combination. They go together quite well. And the Italian dressing veggies are a nice addition as well.
Today's installment in my quest for culinary excellence takes on a unique twist. Instead of making a meal using several different ingredients I decided to adopt a theme: PEACHES!
Being that I grew up in western Colorado my family had the fortune of enjoying the world famous Palisade Peaches, which are some of the best peaches to be found on God's green earth (second only, in my opinion, to the AMAZING peaches of the Atacama Desert in northern Chile). So naturally, peaches have been one of those things that I have enjoyed since childhood, which made today's meal a lot of fun to prepare. Take a look:
For tonight's dinner I made a peach pork chop, a coconut/peach soup and a peach cobbler. In all honesty this meal was a touchdown for everyone. How do I know? Because my five and three-year-old ate it up. Here are the recipes:
Peach Pork Chop Ingredients: -Pork Chops (whatever cut you want) -3 peaches -1/2 cup red onion (chopped) -1 Tbs. basil seasoning -1 Tbs. thyme -1 tsp. chipotle powder (careful, she bites back!). -1 Tbs. lemon pepper seasoning -1/2 Tbs olive oil
Directions: 1.) Heat olive oil in pan. 2.) Add peaches and chopped onions to oil and heat, smashing the peaches to desired texture. 3.) Season pork shops with seasonings and grill for 15-20 minutes. 4.) Top pork chop with peach/onion mixture. 5.) SCARF!
Coconut/Peach Soup Ingredients: -4 cloves garlic -1 Tbs. olive oil -2 1/2 cups fresh peaches (peeled, pitted and chopped) -1/2 cup diced red onion -1 Tbs. curry powder -1/4 cup packed brown sugar -1 cup vegetable stock -1/2 cup coconut milk -1 tsp. chipotle seasoning -1/2 Tbs. coconut flakes -Salt and pepper to taste
Directions: 1.) Heat oil in pan at medium heat. 2.) Add garlic, onions, and peaches until softened. 3.) Season with sugar, chipotle seasoning, and curry. Mix together for a few minutes and then deglaze the pan with vegetable stock. 4.) Remove from heat and puree the soup mixture (very briefly) in blender for just a second or two. Return to heat and stir in coconut milk. 5.) Serve soup and garnish with coconut flakes (optional). 6.) SCARF!!!
Peach Cobbler (Warning: this one ain't healthy). Ingredients: -1 stick butter -1 cup sugar -1 cup all purpose flour -1 cup milk -1 Tbs. baking powder -1 LARGE can of peaches (I like lots of peaches in my cobbler and don't worry, they will all fit).
Directions: 1.) Mix together the flower, sugar and baking powder and then add milk. Mix everything together thoroughly. 2.) Melt butter in 8 X 8 baking dish. 3.) Thoroughly drain and rinse peaches. 4.) Add peaches to the butter, arranging them so they all fit. 5.) Top peaches with the flower, sugar, milk mixture **DO NOT STIR**. 6.) Bake for 50 minutes at 350 degrees. 7.) SCARF!!!
Again, this meal was FANTASTIC! A wonderful Autumn recipe that is (except for the cobbler) healthy and easy. Oh, and the soup is vegetarian/vegan friendly!
And for your listening pleasure, here's a tribute song to today's key ingredient. If you grew up in the 90s you'll recognize this cheesy tune:
What's my favorite dessert you ask? Rice pudding...glorious rice pudding. There's so many fun things you can do with it. Here's one I did tonight:
This was a wonderful surprise! The mango really works well with the sweetness of the rice pudding. Here's the recipe:
Ingredients: 2 cups cooked white rice 3 cups milk (any kind) 1/2 cup sugar small pinch salt 1/2 cup raisins 1 teaspoon vanilla extract 1/2 teaspoon cinnamon 1 mango (pureed) coconut flakes (for garnish)
Directions: 1.) Combine rice, milk, sugar and salt in a medium saucepan. 2.) Bring to a boil, then lower the heat to a simmer and stir in the vanilla and raisins. 3.) Cook until just about all of the milk is absorbed (25-30 minutes). Stir in cinnamon. 4.) SCARF!
In all honesty, this meal was AMAZING! I can't take full credit, since I "borrowed" the recipe from one of my favorite cooking blogs. Here's the recipe:
Ingredients: 1 tablespoon oil 1 pound shrimp (peeled and deveined) 1 tablespoon garlic (grated) 1 tablespoon ginger (grated) 1 orange (juice and zest) 1 tablespoon soy sauce 1 tablespoon rice vinegar 1 tablespoon brown sugar 1 tablespoon chili sauce (or to taste) 1 handful cilantro (chopped) a little "shake" of chipotle seasoning.
Directions: 1. Heat the oil in a pan. 2. Add the shrimp and saute until cooked, about 2-3 minutes per side and set aside. 3. Add the garlic and ginger and saute until fragrant, about a minute. 4. Add the orange juice, orange zest, soy sauce, rice wine, brown sugar, chipotle and chili sauce. Deglaze the pan and simmer to reduce to a sauce like consistency. 5. Remove from heat and mix in the shrimp and cilantro. 6. SCARF!!!
Yeah, it was awesome. But I didn't cook it alone. I had the help of a little chef as well:
Baked Pork Chop w/ Mango Salsa and Cold Italian Asparagus
I know, I know. It's been FOREVER since my last installment of "Cooking with Corazon." What can I say...life just happens sometimes. I will try to be more committed to this in the future now that I plan on cooking more for my family. Anyway, here was tonight's dinner:
Here's the recipe:
For the salsa...
-2 Mangos (diced) -1 Avocado (diced) -1 Tsp. cilantro (diced) -2 Tsp. red onion (diced) -1/2 Roma Tomato (diced) -1 squirt hot sauce
*Mix ingredients together to make a salsa and refrigerate.*
- Four 1 or 1/2 inch thick pork chops. - Butterfly pork chops and lightly season with garlic powder, chipotle powder, basil and S & P. -Seer chops for 1/2 minutes -fill chops with salsa -bake at 350 for 1 hour.
And for the asparagus...
- Add asparagus to boiling water for 3-4 minutes. - Remove and blanch asparagus. - Marinade asparagus in Italian dressing and refrigerate.
So I have had a few people ask me if I am the sole chef in our house since it is I who posts meals from time to time on this blog. The answer is NO!!! My wife is actually a really good cook (far better than I) and between the two of us we have a good mix of dinners that grace our table.
Now, for those of you who know my wife Elizabeth, you are aware of the fact that she suffers from Celiac disease. Celiac is a stomach intolerance to gluten, which means that our meals (if they include her) must be free of any and all traces of wheat, barley and rye. In short, Elizabeth is unable to eat any breads, most cereals or anything containing modified food starch. Basically anything that tastes good, she gets the shaft.
To compensate, we usually use gluten free recipes in which we substitute rice flour (or something similar) for wheat flour. And if I am being 100% honest, gluten free food can suck depending on the recipe. Usually the breads, doughs, etc. taste more like chalk than anything resembling wheat. Let's face it, wheat is awesome! Using anything as a substitute just doesn't taste the same. Having said that, I am proud to introduce you all to an AWESOME pizza recipe that Elizabeth makes on a weekly basis at our house. It has become so popular that we have installed a weekly tradition that we call, "Pizza Madness!":
Above is her signature barbecue chicken pizza that is, in all honesty, my all-time favorite pizza EVER! Yeah, it's that good. The recipe will be forthcoming. I plan on adding my own twist to "pizza madness" sometime this week!
Baked Lemon Pepper Salmon w/ Green Chili Scallops and Baked Parmesan Zucchini
My apologies to one and all for my two-month absence from "Cooking with Corazon." Life just happens sometimes and sadly that meant cooking went on the back burner (no pun intended). So to renew my commitment to culinary excellence (not that I am excellent...just trying to get there one dinner at a time) I give you the following EXCELLENT meal:
Today I made a family favorite but added a few extra twists. The salmon and zucchini is something I have done before but the scallops are new.
And they were AWESOME. Here's the recipe:
Lemon Pepper Salmon:
- One 1 lb. fillet of WILD salmon (I emphasize wild because most salmon from a grocery store is farmed. Now, there's nothing wrong with regular farmed salmon, but if you want to get the most from your fish get the wild. It's only like $2 or $3 more and worth every penny).
-1 cup Kroger Lemon Pepper Marinade (at least that's what I used but any lemon pepper marinade would probably do).
-1/2 tbs. lemon pepper seasoning
-1/2 tbs. rosemary.
-1/2 tbs. thyme.
-1/2 red onion (chopped).
-2 zucchini (chopped).
-2 squash (chopped).
-1 cup parmesan cheese.
-Salt and pepper to taste.
Directions:
1.) Marinade fish with lemon pepper marinade, lemon pepper seasoning, rosemary and thyme. Top with chopped red onions and bake in tin foil for 35-45 minutes at 300-315.
2.) Chop zucchini and squash to desired size. Place on baking sheet (with a little oil). Top with parmesan cheese and salt to taste. Bake for 25-30 minutes.
3.) SCARF!!! Simple Stuff really.
Green Chili Scallops
All I did was heat a pan to medium, melt about 1/4 stick of butter, mince about 3 cloves of garlic and allow to melt. I then added about 1/2 cup of diced green chili, and then the scallops (about 3/4 pound or 8 large scallops). Let cook for 5-8 minutes on medium or until the scallops turn golden brown. Remove from pan and top with a little bit of your favorite green chili sauce. Good stuff!
Chances are if you like scallops (and of course not everyone does) and your mouth likes heat, then you'll LOVE making these green chili scallops. And they went GREAT with the rest of the meal!
It's been cold...REALLY cold here in Colorado Springs this past week. With temperatures reaching way below zero and rarely if ever climbing into the 30s, it felt like soup-eating weather. Sadly, I am a novice when it comes to soups (even more so than I am to cooking in general) I was a little worried that trying my hand at this dish could prove disastrous.
Happily, I was mistaken. This soup was pretty darn good:
This is my take on a recipe that I originally found on Closet Cooking, which is one of my favorite cooking blogs on the web. I call it a "Shrimp and Feta Cheese Soup." Here are the ingredients:
Ingredients: - 1 pound of shrimp (peeled and deveined) - 4 cloves of garlic - 1 large tomato (diced) - 6 green onions (sliced) - 1 1/2 cups chicken stock - 1/2 white onion (chopped) - 1 tbs. hot sauce - 1 tsp. oregano - 1/4 cup cilantro - 1/4 cup chopped fresh mint - 1/4 cup chopped fresh basil - 1 cup feta cheese (coarsely crumbled) - Salt and pepper to taste
Directions: 1. Heat a little bit of oil in a pan and saute shrimp for a couple minutes on each side. Once finished, remove shrimp and set aside. 2. Add garlic and saute in pan for about 1 minute. 3. Add the tomato, green onion and white onion and saute for 3-5 minutes. 4. Add the shrimp, chicken stock, herbs, cilantro, oregano and hot sauce to pan. Season with salt and pepper and simmer for 10-15 minutes minutes. 5. Remove from heat and gently mix in the feta cheese. 6. SCARF!!!
This is a good soup for those who like shrimp. The cheese adds a nice creamy texture and the herbs and spices give it just enough of zing to compliment the shrimp.
Wild Lemon Pepper Salmon w/ Parmesan Zucchini and Squash
I LOOOOOVE fish! Simply put, it's hard to find anything better than a well-prepared fillet of delicious salmon, cod, trout, mahi-mahi, etc. Except perhaps a delicious fillet of fish AND some fresh baked veggies! Makes for a very healthy, hearty, and heavenly meal!
Last night I got back into the swing of semi-regular cooking by creating the following dish: I call it wild lemon pepper salmon w/ parmesan zucchini and squash. Take a look:
In all honesty, this was EXCELLENT! I know that probably every person who enjoys cooking thinks their food is better than it really is but this dish really was all I thought it would be and more. Here's the recipe:
-One 1 lb. fillet of WILD salmon (I emphasize wild because most salmon from a grocery store is farmed. Now, there's nothing wrong with regular farmed salmon, but if you want to get the most from your fish get the wild. It's only like $2 or $3 more and worth every penny).
-1 cup Kroger Lemon Pepper Marinade (at least that's what I used but any lemon pepper marinade would probably do).
-1/2 tbs. lemon pepper seasoning
-1/2 tbs. rosemary.
-1/2 tbs. thyme.
-1/2 red onion (chopped).
-2 zucchini (chopped).
-2 squash (chopped).
-1 cup parmesan cheese.
-Salt and pepper to taste.
Directions:
1.) Marinade fish with lemon pepper marinade, lemon pepper seasoning, rosemary and thyme. Top with chopped red onions and bake in tin foil for 35-45 minutes at 300-315.
2.) Chop zucchini and squash to desired size. Place on baking sheet (with a little oil). Top with parmesan cheese and salt to taste. Bake for 25-30 minutes.
3.) SCARF!!!!!!
This really was delicious. Even my kids (who never eat anything but candy) loved it. I give it an A for sure!
One of the interesting things I noticed about my wife after marrying her was the fact that she would put applesauce on her pork chops. At first it seemed strange and even a little nasty, but I tried it one day and must admit that it was pretty good. Anyway, I came across the following recipe (which may at first glance seem a little strange) but was actually pretty good:
Here's the recipe:
- 4 pork chops - 2 apples (sliced) - 1/2 cup pecans - 4 tbs. brown sugar - 4 tbs butter - 1/4 tsp. cinnamon - 1/4 tsp. nutmeg
Directions:
- Grill up the pork chops and set aside. - Melt butter in the same pan after removing pork. - Mix brown sugar, cinnamon, and nutmeg and add to butter along with apples and cook until soft. - Once cooked, allow apples to sit aside and thicken up, then serve on top of pork. -Scarf!!!
Pretty darn good! The only thing I would change is I would use granny smith apples instead of the red ones (a little more tart).
My apologies for not being able to post yesterday. I ended up being pretty busy with other things. Anyway, here is my 4th installment for Hanukkah (I guess I am going to end up a day behind on all of these):
Like Christmas, Hanukkah is celebrated with its own unique traditions, games and most importantly...FOOD! As most people already know, Hanukkah's "big gun" food (the equivalent of the Christmas fruit cake I guess) are latkes.
Typically, latkes are made from potatoes that are sliced (grated) into small pieces. The potatoes are then usually mixed with flour, eggs, salt, and sometimes a bit of green onion. Next, the latkes are patted into patties, usually approximately 2 inches in size or so. They are then cooked in oil (preferably olive) for a couple of minutes, topped with sour cream, sugar or any other desired topping, and then SCARFED!
The tradition of eating latkes is actually quite old. Although the earliest latkes were not made of potatoes (potatoes, of course, didn't come onto the scene until after the discovery of America) latkes have always been cooked in oil as a way to celebrate the miracle of the menorah oil. The traditional foods consumed during the Hanukkah holiday are symbolic of the events being celebrated. Most are fried in oil, symbolic of the oil that lasted eight days. Pancakes are a traditional dish, serving as a reminder of the food hurriedly prepared for the Maccabees as they went into battle, along with the oil they are fried in as a reminder of the miraculous oil.
Click here to see a few excellent recipes for latkes.
Coronary Breakfast Burrito with Mango/Avocado Salsa
So I apologize for my brief absence from the cooking blogs. Life just gets busy I guess. With that said, I am proud to bring this newest installment of "Cooking With Corazon" by introducing you all to the CORONARY BREAKFAST BURRITO:
As you can see, the burrito is stuffed with steak, egg, cheese, potato and bacon. Yes, it's not the healthiest choice but sometimes you just gotta say to hell with eating healthy!
I also decided to add a mango/avocado salsa to the burrito, which gave it a very different flavor. Traditionally breakfast burritos are eaten with a tomato-based salsa, which is why I wanted to change it up a bit. Here's a pic of the salsa:
I LOVE this salsa. I've made it before for fish tacos and it was terrific. The citrus flavor creates a very refreshing taste on the palate. Here's the recipe:
-1 mango (chopped) -2 avocados (chopped) -1 cup chopped cucumbers and cabbage mix -1/2 green onion -1/4 cup green onion -1/4 cup cilantro -1 lime (juice squeezed into mix) -1 tbs. hot sauce
Mix it all together
Good stuff! It was interesting to taste the citrus salsa on a breakfast burrito. Made for a good mix.
Thanksgiving is awesome! It's the perfect excuse to go buy the very best ingredients and immerse one's self in a glutenous smörgåsbord of culinary ecstasy!
This year, my family spent the holiday with some friends here in Colorado Springs. As a result, we didn't cook many of the traditional items that one would expect (i.e. turkey, pie, etc.). Instead we made some different items that we thought would go along nicely with our friend's dinner. Here are a few pictures (sorry that the food is not plated. Obviously we had to transport it):
Above is the bacon, brussel sprout, cranberry and pecan salad. It was pretty darn good. Here is the recipe:
Directions: -Mix cranberries and pecans in bowl -Blanch brussel sprouts -Cook up bacon and then break into small pieces and add to salad -briefly saute brussel sprouts in bacon grease (for like 30 seconds) -Add sprouts to salad -SCARF!
And here are a few other delicious items we ate: The orange rolls are a family recipe from my wife (oh, and she cooked them so I cannot take credit). Absolutely delicious. You'll have to talk to her for the recipe. The noodles and steak are part of my steak gorgonzolaalfredo recipe. Here it is:
-2 lbs. marinated steak (I used top sirloin) -1 lb. pasta (I chose linguine) -4 cups raw spinach (Chopped) -1 cup green onions -20 oz. alfredo sauce (I used Huntz Alfredo) -16 oz. Italian dressing -Fresh rosemary (about 2 tbs.) -Tbs. lemon juice -Gorgonzola cheese
Directions:
-Marinade steak (for at least 2 hours) in Italian dressing, rosemary and lemon juice. -Heat alfredo sauce in large saute pan. -Add onions, and spinach to alfredo sauce. -Add three tbs. of gorgonzola cheese to alfredo sauce mix. -Mix ingredients together. -Cook pasta as specified on pasta box (usually a pasta box will give you instructions on how to cook their stupid pasta...it's pretty easy). -Once cooked, add pasta to alfredo sauce and mix thoroughly. -Grill steak to desired doneness. -Slice steak into 1 inch cubes. -Plate desired quantity of pasta/alfredo sauce on plate and top with desired number of steak cubes. -SCARF!!!
Here's another look at the steak gorgonzolaalfredo:
Thanksgiving was delicious! Not only was if fun to cook but it was even more fun to SCARF! Happy eating, everyone! BUENPROVECHO!!!
Oh, and if you are interested in my recipe for the apple sauce click here.
Tonight I decided to use up the extra fish (tilapia) that has been sitting in my freezer for a couple weeks. Since I really love Japanese food, I thought it would be fun to make it yakitori style:
Not bad, though I admit that my previous yakitori was better. Maybe this is because I am not a huge fan of tilapia. Anyway, here's the recipe:
-2 fillets tilapia -6 tbs. soy sauce -4 tbs. mirin -2 tbs. sugar -A little honey -1 green pepper -1 white onion
Directions:
-Grill tilapia fillets (I used a little thyme and basil as seasoning) -Mix soy sauce, mirin, sugar and honey and heat until boiling. Mix together and simmer on low. -Chop onions and peppers and fish to desired size -Mix peppers, onions and fish with sauce and simmer for a few minutes. -Skewer and SCARF!
***I also put a little sriracha (the red sauce) on my plate to give it a little "kick."***
