As I mentioned two days ago, we were going to make Shish Kabobs again. It turned out so much better than the first time with the two marinades.
The marinade I used for the beef is as follows.
1/3 c. soy sauce (I actually used less since I was running out... 1/8 cup)
3/4 c. salad oil
1/8 c. Worcestershire Sauce (increased it to 1/3 cup)
1 tbsp. dry mustard
2 tsp. salt
1 tsp. parsley
1 1/2 tsp. ground pepper
1 crushed garlic clove
1/4 c. lemon juice
After soaking for about 12 hours, it was absolutely beautiful. Jeremy's confidence in grilling greatly increased and it turned out perfect.
As a side to our meal of meat, fruit and vegetables, I had a spoon bread made from cornmeal. It is pretty bland, but goes well with so much flavor and pungency from the kabobs. The recipe is:
2 cups milk
1 1/3 cups cornmeal
1 tsp. salt
2 cups hot water
1/2 cup butter, cut into pieces
4 large eggs, separated
1. Preheat oven to 350 degrees. Spray 2-quart baking dish with cooking spray. Combine milk, cornmeal and salt in saucepan; mix well. Stir in hot water. Cook over medium-high heat, stirring constantly (very important), until mixture comes to a boil. Boil 1 minutes. Remove from heat. Stir in butter.
2. Stir egg yolks into cooled cornmeal in saucepan. Beat egg whites in a large bowl with electric mixer on high speed until stiff peaks form. Fold cornmeal mixture into beaten egg whites.
3. Pour batter into prepared dish. Bake spoon bread until a knife inserted near center comes out clean, 35-45 minutes. Serve hot.
Have a wonderful week of cooking and cherishing your family and friends!
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Sunday, July 25, 2010
Thursday, July 22, 2010
Shish Kabobs
A very recent phenomenon has occurred at the Young household. We discovered Shish Kabobs. Unfortunately, once we discover something we continue it over and over to perfect it. We are in the midst of 3 weeks of shish kabobs. I haven't regretted it, yet.
The first time (last week), I made a marinade, touted to be awesome with beef, and soaked the chosen meat (round steak and chicken) for 24 hours. We found that it tasted the best with the chicken. So the search is now on for making our steak taste just as delectable and, preferably, spicy.
The marinade for "Beef" (use chicken... just trust me on this) is below.
1/2 cup soy sauce
3 tablespoon honey
2 tablespoon vinegar (I used white)
1-1/2 teaspoons garlic powder
1-1/2 teaspoons ginger
3/4 cup oil (olive is healthier and tastes just great... though it does look funky after 24 hours of soakage in the refrigerator)
1 green onion -- chopped (not completely necessary.. I used minced onion)
2-1/2 pounds boneless beef top sirloin -- cubed (used round steak)
1-1/2 1 pound Polish sausage links, low fat -- sliced (subbed for chicken... use the chicken!)
1 8 oz can pineapple, chunks -- drained (I bought a fresh pineapple... totally worth it)
3 green bell pepper -- cut in 1 1/2" pieces (used red bell pepper)
2 red onions -- cut in 1 1/2" wedges (bought only 1)
10 metal skewers
My darling husband has done his utmost to learn how to use our charcoal grill so he feels like he is helping and is "manly". What we have both realized is that grilling is a delicate balance of daring and expertise (neither of which he has in abundance). Me: "Jeremy... STOP opening the lid. It won't cook!!" "Yes, it is definitely done... it is NOT bleeding. You're not going to get salmonilla.. Just trust me."
So far, he has not been ill or died from anything I have forced him to take off the grill "even though it's still bleeding," but I'll keep you posted.
Tonight, I am going to be experimenting on a new marinade for tomorrow's Sabbath Eve supper (for which we are expecting an honored guest... Miss Sandra, a lovely woman who has graciously adopted our grandparent-less children). My children do have grandparents, but they live on opposite coasts from us in the midwest.
Until tomorrow... have a wonderfully blessed supper and cherish your family and friends.
The first time (last week), I made a marinade, touted to be awesome with beef, and soaked the chosen meat (round steak and chicken) for 24 hours. We found that it tasted the best with the chicken. So the search is now on for making our steak taste just as delectable and, preferably, spicy.
The marinade for "Beef" (use chicken... just trust me on this) is below.
1/2 cup soy sauce
3 tablespoon honey
2 tablespoon vinegar (I used white)
1-1/2 teaspoons garlic powder
1-1/2 teaspoons ginger
3/4 cup oil (olive is healthier and tastes just great... though it does look funky after 24 hours of soakage in the refrigerator)
1 green onion -- chopped (not completely necessary.. I used minced onion)
2-1/2 pounds boneless beef top sirloin -- cubed (used round steak)
1-1/2 1 pound Polish sausage links, low fat -- sliced (subbed for chicken... use the chicken!)
1 8 oz can pineapple, chunks -- drained (I bought a fresh pineapple... totally worth it)
3 green bell pepper -- cut in 1 1/2" pieces (used red bell pepper)
2 red onions -- cut in 1 1/2" wedges (bought only 1)
10 metal skewers
My darling husband has done his utmost to learn how to use our charcoal grill so he feels like he is helping and is "manly". What we have both realized is that grilling is a delicate balance of daring and expertise (neither of which he has in abundance). Me: "Jeremy... STOP opening the lid. It won't cook!!" "Yes, it is definitely done... it is NOT bleeding. You're not going to get salmonilla.. Just trust me."
So far, he has not been ill or died from anything I have forced him to take off the grill "even though it's still bleeding," but I'll keep you posted.
Tonight, I am going to be experimenting on a new marinade for tomorrow's Sabbath Eve supper (for which we are expecting an honored guest... Miss Sandra, a lovely woman who has graciously adopted our grandparent-less children). My children do have grandparents, but they live on opposite coasts from us in the midwest.
Until tomorrow... have a wonderfully blessed supper and cherish your family and friends.
Tuesday, December 15, 2009
Turtle Pumpkin Pie
This pie is so decadent and lovely. It was shared by Linda Sey, master chef... not really. She found this recipe in Taste of Home magazine. It is so simple, it's ridiculous that it tastes so wonderful. Enjoy!
1/4 cup plus 2 TBSP Caramel Ice Cream Topping
1 Graham Cracker Pie Crust
1/2 cup plus 2 TBSP Pecan Pieces
1 cup cold milk
2 pkg (3.4 oz each) instant vanilla pudding
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub (8 oz) cool whip, thawed and divided
Pour 1/4 cup caramel sauce into crust, spread evenly, then sprinkle with 1/2 cup pecans. In separate bowl, mix milk, pudding mixes, pumpkin and spices until blended. Stir in 1 1/2 cups cool whip. Spread into crust. Top with remaining cool whip, drizzle with caramel sauce and sprinkled pecans. Chill and serve.
Tuesday, November 10, 2009
Crispy Garlic Bread
Makes 12 slices 12 tablespoons (1 1/2 sticks) unsalted butter, softened
4 garlic cloves, grated or minced
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
12 (1-inch) slices Italian bread
1. Make Paste.
Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 425 degrees.
Using fork, beat butter, garlic, sugar, salt and pepper in small bowl until combined. Spread butter mixture evenly over both sides of bread.
2. Toast Bread.
Arrange buttered bread on heated baking sheet and bake until golden brown on first side, 8 to 10 minutes. Flip and bake until golden brown on second side, about 5 minutes. Serve.
Lasagna
Today, my husband Jeremy turned 34. Since he was raised by a half-Italian mother, he has begged and pleaded for me to make him some of his favorite dishes that his mother would make like manicotti and lasagna and spaghetti and meatballs. I have always refused to use his mother's recipes because I would inevitably hear the complaint, "It doesn't taste the same." So, if he wants his mother's recipes, he cooks or bakes it (as he does with her Chocolate Chip Cookie recipe... and (surprise!) it never tastes the same way twice. But at least it's not MY fault!).
Well, I am finally making a lasagna for his birthday dinner... but not his mother's recipe. Something almost as good, though, based on the ingredients and how it is made. I just thought I would share it with you.
You can find it here. But for ease, I will spell it out for you.
Serves: 12
Ingredients
1 pound of sweet Italian sausage
1 pound of ground beef
1/2 cup of chopped onions
2 cloves of garlic chopped
1 (28 ounce) can of crushed tomatoes
2 (8 ounce) cans of tomato sauce
2 (6 ounce) cans of tomato paste
1/2 Cup of Water
2 tablespoons white sugar
1 teaspoon fennel seed
2 teaspoons fresh Basil leaves, chopped
4 tablespoons fresh Italian parsley, chopped
1 teaspoon salt
1 teaspoon Italian
/2 teaspoon ground pepper
23 ounces of ricotta cheese
1/2 teaspoon fresh grated nutmeg
1 egg
1 pound shredded mozzarella cheese
1 cup grated Parmesan cheese
12 lasagna noodles
Start with the following in a pot:
1 pound of sweet Italian sausage, 1 pound of ground beef, 1/2 cup of chopped onions, 2 cloves of garlic chopped.
Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to cook. It takes about 6 to 9 minutes to brown the meat. Drain grease, or not, your choice.
Add the following:
1 (28 ounce) can of crushed tomatoes, 2 (8 ounce) cans of tomato sauce, 2 (6 ounce) cans of tomato paste, 1/2 cup of water.
Gently stir this into the cooking meat.
Add the following:
2 tablespoons white sugar, 1 teaspoon fennel seed, 2 teaspoons fresh Basil leaves chopped, 2 tablespoons fresh Italian parsley chopped, 1 teaspoon salt, 1 teaspoon Italian Seasoning, 1/2 teaspoon ground pepper.
Gently stir these seasoning into the sauce.
Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30 minutes This is the ideal simmer time, but not mandatory. If you don’t have time it will still be great after one hour of simmering.
Soak 12 lasagna noodles.
The lasagna noodles need to be soaked in hot tap (or cold water, if you have "instant" noodles... cold water helps them cook evenly) water for 15 minutes.
While the noodles are soaking you can make the cheese filling.
Put the following in a mixing bowl:
23 ounces of ricotta cheese, 1/2 teaspoon fresh grated nutmeg.
Grate fresh nutmeg over the Ricotta cheese.
Add the following:
1 egg, 2 tablespoons fresh Italian parsley chopped.
Mix these ingredients together with a spoon
Now we start building the lasagna layers.
Use a 9×13 inch baking pan. Spread 2 Cups of meat sauce on the bottom of the pan.
Remove your lasagna noodles out of the water bath. Shake water off wet noodles.
Lay 6 noodles across the layer of sauce.
Spread half of the ricotta cheese mixture over the layer of noodles.
Spread 1/2 of the mozzarella cheese over the ricotta layer.
Sprinkle half of the Parmesan cheese over the mozzarella layer.
Spread 2 cups of meat sauce over the cheese layer.
Lay down the next layer of noodles.
Spread the remaining ricotta mixture over noodles.
Spread the mozzarella and Parmesan cheeses saving some cheese for the top of the lasagna.
Put the last layer of meat sauce on the cheeses.
Sprinkle the remaining cheese on top.
Cover with foil. Bake in preheated oven at 350 F for 25 minutes. Remove foil and bake uncovered for another 25 minutes.
Remove from oven and allow to cool for approximately 15 minutes.
Well, I am finally making a lasagna for his birthday dinner... but not his mother's recipe. Something almost as good, though, based on the ingredients and how it is made. I just thought I would share it with you.
You can find it here. But for ease, I will spell it out for you.
Serves: 12
Ingredients
1 pound of sweet Italian sausage
1 pound of ground beef
1/2 cup of chopped onions
2 cloves of garlic chopped
1 (28 ounce) can of crushed tomatoes
2 (8 ounce) cans of tomato sauce
2 (6 ounce) cans of tomato paste
1/2 Cup of Water
2 tablespoons white sugar
1 teaspoon fennel seed
2 teaspoons fresh Basil leaves, chopped
4 tablespoons fresh Italian parsley, chopped
1 teaspoon salt
1 teaspoon Italian
/2 teaspoon ground pepper
23 ounces of ricotta cheese
1/2 teaspoon fresh grated nutmeg
1 egg
1 pound shredded mozzarella cheese
1 cup grated Parmesan cheese
12 lasagna noodles
Start with the following in a pot:
1 pound of sweet Italian sausage, 1 pound of ground beef, 1/2 cup of chopped onions, 2 cloves of garlic chopped.
Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to cook. It takes about 6 to 9 minutes to brown the meat. Drain grease, or not, your choice.
Add the following:
1 (28 ounce) can of crushed tomatoes, 2 (8 ounce) cans of tomato sauce, 2 (6 ounce) cans of tomato paste, 1/2 cup of water.
Gently stir this into the cooking meat.
Add the following:
2 tablespoons white sugar, 1 teaspoon fennel seed, 2 teaspoons fresh Basil leaves chopped, 2 tablespoons fresh Italian parsley chopped, 1 teaspoon salt, 1 teaspoon Italian Seasoning, 1/2 teaspoon ground pepper.
Gently stir these seasoning into the sauce.
Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30 minutes This is the ideal simmer time, but not mandatory. If you don’t have time it will still be great after one hour of simmering.
Soak 12 lasagna noodles.
The lasagna noodles need to be soaked in hot tap (or cold water, if you have "instant" noodles... cold water helps them cook evenly) water for 15 minutes.
While the noodles are soaking you can make the cheese filling.
Put the following in a mixing bowl:
23 ounces of ricotta cheese, 1/2 teaspoon fresh grated nutmeg.
Grate fresh nutmeg over the Ricotta cheese.
Add the following:
1 egg, 2 tablespoons fresh Italian parsley chopped.
Mix these ingredients together with a spoon
Now we start building the lasagna layers.
Use a 9×13 inch baking pan. Spread 2 Cups of meat sauce on the bottom of the pan.
Remove your lasagna noodles out of the water bath. Shake water off wet noodles.
Lay 6 noodles across the layer of sauce.
Spread half of the ricotta cheese mixture over the layer of noodles.
Spread 1/2 of the mozzarella cheese over the ricotta layer.
Sprinkle half of the Parmesan cheese over the mozzarella layer.
Spread 2 cups of meat sauce over the cheese layer.
Lay down the next layer of noodles.
Spread the remaining ricotta mixture over noodles.
Spread the mozzarella and Parmesan cheeses saving some cheese for the top of the lasagna.
Put the last layer of meat sauce on the cheeses.
Sprinkle the remaining cheese on top.
Cover with foil. Bake in preheated oven at 350 F for 25 minutes. Remove foil and bake uncovered for another 25 minutes.
Remove from oven and allow to cool for approximately 15 minutes.
Monday, November 2, 2009
Apple Crisp
--Update 11/3/09... 2 a.m. --
I snacked a little bit on the apple crisp, since we didn't get around to eating dessert after supper.... it's not bad. I actually like the taste. Next time, I will probably add some extra spices (like ginger). I think it will add a little something special.
I found this recipe while looking for something to make with a bag of apples that were given to us... I made it just this morning and it smells heavenly, so I thought I'd share it. Obviously, a recipe for two wouldn't work for my family, so I doubled it. Let me know how it turns out for you, if you double or triple the recipe for yourself.
Cook Time: 30 minutes
Serves 2
Ingredients:
2 cups peeled, cored, and sliced apples
1/2 cup light brown sugar, firmly packed
1/4 cup all-purpose flour
1/4 cup oats
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 tablespoons soft butter
I also added about 1 cup of chopped pecans (since I had some leftover from another project)... purely optional.
Preparation:
Directions for apple crisp Place apples in a buttered 9x5x3-inch loaf pan. Combine brown sugar, flour, oats, cinnamon, nutmeg, and butter. Mix until crumbly; sprinkle over apples. Bake at 350° for about 30 minutes, or until apples are tender and topping is nicely browned. Serve warm with ice cream or whipped topping.
I snacked a little bit on the apple crisp, since we didn't get around to eating dessert after supper.... it's not bad. I actually like the taste. Next time, I will probably add some extra spices (like ginger). I think it will add a little something special.
I found this recipe while looking for something to make with a bag of apples that were given to us... I made it just this morning and it smells heavenly, so I thought I'd share it. Obviously, a recipe for two wouldn't work for my family, so I doubled it. Let me know how it turns out for you, if you double or triple the recipe for yourself.
Cook Time: 30 minutes
Serves 2
Ingredients:
2 cups peeled, cored, and sliced apples
1/2 cup light brown sugar, firmly packed
1/4 cup all-purpose flour
1/4 cup oats
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 tablespoons soft butter
I also added about 1 cup of chopped pecans (since I had some leftover from another project)... purely optional.
Preparation:
Directions for apple crisp Place apples in a buttered 9x5x3-inch loaf pan. Combine brown sugar, flour, oats, cinnamon, nutmeg, and butter. Mix until crumbly; sprinkle over apples. Bake at 350° for about 30 minutes, or until apples are tender and topping is nicely browned. Serve warm with ice cream or whipped topping.
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