Monday, May 28, 2007
The first recipe was: Mini Turkey Burgers
My Review of the recipe: I followed the recipe as closely as I could...the only thing I changed was I used multi grain bread instead of white because I didn't have any white bread. I think what makes these burgers taste so good is the grated onion. The only thing I would do a little different is maybe add a little more cheese because I didn't really taste it but then again I was really enjoying the onion.
2 slices white sandwich bread (about 1 ounce each)
1 pound (93 percent lean) ground turkey
2 ounces cheddar cheese, coarsely grated (about 1/2 cup)
1/2 small onion, coarsely grated
Coarse salt and ground pepper
1 teaspoon olive oil
12 party-size potato rolls
Lettuce, sliced tomatoes, ketchup, and mustard, for serving (optional)
In a food processor, pulse bread until fine crumbs form. Transfer to a medium bowl; add turkey, cheese, and onion. Season with salt and pepper, and mix gently just until combined. Form twelve 2-inch patties (about 3 tablespoons each).
In a large nonstick skillet, heat oil over medium. Cook patties until browned and cooked through, about 5 minutes per side. Serve on rolls with lettuce, tomatoes, ketchup, and mustard, if desired.
The second recipe I tried was: Sweet Potato Fries
2 sweet potatoes (about 2 pounds total), peeled and cut into 1/2-by-2-inch sticks
2 tablespoons olive oil
Coarse salt and ground pepper
1 tablespoon fresh lemon juice
Preheat oven to 450 degrees. Divide potatoes between two rimmed baking sheets; toss with oil, and season with salt and pepper. Arrange in a single layer, without overlapping. Roast, tossing once, until tender and starting to brown, 25 to 30 minutes.
Sprinkle with lemon juice; season with salt and pepper, if desired. Toss to coat.
This isn't the first time I have tried to make sweet potato fries or any type of fries in the oven. This is also not the first time I have failed at doing this. I don't know why but they just never come out well for me. Either they come out soggy, burnt, or a combo of both. So I have made it my mission to find a recipe and make good oven fries.
The first recipe I am going to try I saw on the Food Network: Oven Fries
Wednesday, May 23, 2007
I made from the current issue of Everyday Food: Roasted Pork Loin with Black-Bean and Sweet-Potato Salad.
I followed the recipe and it really didn't take that much time. I was going to make the black bean salad earlier in the day but decided to just make everything at once like the recipe called for. It was like a well organized dance. The only thing I did't do was put in the red pepper flakes. Definitely a during the week recipe or even a weekend recipe. I plan on making the Black-Bean salad again because from the tiny taste I had last night it was really good. Jacob loves black beans even with the dressing on them and kept asking for more.
My review of the recipes...The pork was OK nothing special and I don't think I would make it again just for the fact that the Cuban pork my husbands family makes is much better. I really liked the black bean and sweet potato salad. The sweetness of the potatoes compliment the tang of the onions and cilantro.
Roasted Pork Loin with Black-Bean and Sweet-Potato Salad
serves 4 , Prep time: 25 minutes, Total time: 1 hour 15 minutes
What You'll Need
3 pounds center-cut boneless pork loin
4 tablespoons plus 1 teaspoon vegetable oil, divided
2 teaspoons ground cumin
coarse salt and ground pepper
2 medium sweet potatoes (about 1 pound total), peeled and cut into 3/4-inch cubes
1/4 teaspoon red-pepper flakes (optional)
2 tablespoons fresh lime juice (from 1 lime, plus wedges for serving
1 can (14.5 ounces) black beans, rinsed and drained
1/2 medium red onion, finely chopped
1/2 cup chopped fresh cilantro (optional)
What to Do
1) Preheat oven to 450, with racks set in the upper and lower thirds. Place pork on a rimmed baking sheet. Rub with 1 teaspoon oil; season with cumin, salt, and pepper. Roast on upper rack until an instant-read thermometer registers 145, 35 to 40 minutes. Remove from oven, and cover loosely with aluminum foil; let rest for 10 minutes.
2) About 15 minutes after pork has begun roasting, place sweet potatoes on another rimmed baking sheet; drizzle with 2 tablespoons oil. Season with red pepper flakes (if using), salt, and pepper; toss to coat. Roast on lower rack, until tender, tossing once during cooking, 25 to 35 minutes.
3) In a large bowl, whisk lime juice with remaining 2 tablespoons oil; season with salt and pepper. Add sweet potatoes, beans, onions and, if using, cilantro; mix gently to combine. Thinly slice pork, and serve with salad and lime wedges.
Tuesday, May 15, 2007
Lemon Pound Cake with Candied Lemon Slices
2 sticks unsalted butter, room temperature
3 cups of all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons finely grated lemon zest (2 lemons)
2 1/2 cups sugar
6 large eggs
1 teaspoon vanilla extract
1 cup sour cream
Candied Lemon Slices and lemon syrup (recipe to follow)
Lemon Glaze (recipe to follow)
1. Preheat oven to 350. Spray two 8 1/2 by 4 1/2 (6 cup) loaf pans; set aside. In a medium bowl, whisk together flour, salt, baking soda, and lemon zest; set aside.
2. In a large bowl, using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; mix in vanilla. With mixer on low, alternately add flour mixture in three parts, and sour cream in two, beginning and ending with flour mixture.
3. Divide batter between prepared pans; smooth tops. Bake until a toothpick inserted in center of cakes comes out clean, 55 to 65 minutes (tent loosely with foil if browning too quickly). Mean while, make candied lemon slices and lemon syrup.
4. Remove cakes from oven; while they're still in pans, use a wooden skewer or toothpick to poke several holes in tops. setting aside 1/4 cup lemon syrup, pour remainder over cakes. Let cakes cool completely in pans, about 2 hours. Remove from pans and place right side up on rake set over a rimmed baking sheet. Brush cakes all over with reserved syrup.
5. Prepare Lemon Glaze; pour over cakes (still on cooling rack), letting it drip down the sides. Let set, about 30 minutes. Garnish with Candied Lemon Slices.
Lemon Glaze - In a small bowl, whisk 2 cups confectioners' sugar, with 2 tablespoons fresh lemon juice; add up to 2 more tablespoons juice until pourable but thick. You can also use some of the lemon syrup from the Candied Lemon slices.
Candies Lemon Slices and Lemon Syrup
1 cup sugar
2 lemons, sliced 1/8 inch thick or thinner with seeds removed
1/3 to 1/2 cup fresh lemon juice (from about two lemons)
In a medium saucepan, combine sugar and 1 cup water; bring to a boil, stirring to dissolve sugar. Add lemon slices, and simmer very gently over medium-low heat. swirling pan occasionally, until slices are opaque throughout, 20 to 30 minutes. With a slotted spoon, transfer slices to a sheet of wax paper; set aside. Use Lemon Syrup in step 4 of Lemon Pound Cakes and Candied Lemon Slices in step 5.
This recipe came out really good and is worth the extra step of making the candied slices. I didn't use as much syrup as the recipe calls for, but it still came out good. I also, didn't garnish with the candied slices. Another thing I like about this recipe is that it makes two loaves. Next time I might make one loaf and than some cupcakes.
Sunday, May 13, 2007
When I was searching the internet for a picture of the Hershey kiss above...I found a website (Candy Addict) that say the people at Reese's are coming out with a special Elvis version in July. In honor of the 30th anniversary of his death they put his favorite sandwich (deep fried banana and peanut butter) into a Reese cup. I can't wait to try it and will be searching my local CVS for them.
Thursday, May 10, 2007
OH MY GOD it was so bad!! The recipe was written for one serving so I just increased it to the number of cutlets that I had. I saw the amount of pepper it now called for and thought....hmmm that does seem to be a lot of pepper. So I only used about half of the pepper because 1/4 cup of ground pepper is WAY TO MUCH....and about half of 1/4 cup is still WAY TO MUCH! I couldn't even eat it and I tried because I didn't want to waste it. Mike who loves to cover his food in pepper couldn't even eat it and he thought it was a lot of pepper on it.
So if I decide to try and make this recipe again...only use a very small of pepper.
Wednesday, May 9, 2007
The only tiny problem I had was that they stuck together a little bit. So when I separated them to put them on the baking pan holes where created. I thought a lot of juices would escape but that didn't happen. The easy fix is not to put them so close to each other...silly me. I really do think these would be prefect in mini form and would make GREAT appetizers.
Saturday, May 5, 2007
* 8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
* 1 cup all-purpose flour (spooned and leveled)
* 1/4 cup unsweetened cocoa powder
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 8 ounces semisweet or bittersweet chocolate, chopped
* 1 1/4 cups sugar
* 3 large eggs
1. Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
2. Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes, remove bows from pan. Add sugar, mix to combine. Add eggs, and mix to combine. Add flour mixture, mix just until moistened (do not overmix). Transfer, batter to prepared pan, smooth top.
3. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.
Friday, May 4, 2007
Fajita recipe links:
Margarita Recipe links:
And if those links fail then we will have to “settle” for a Mike Stolfi Mike-a-rita. Which is basically a bottle of tequila and some other stuff...and no ice.
Wednesday, May 2, 2007
I once tried making Moroccan lamb kebabs with a yogurt sauce that I had seen on Dave Lieberman's Good Deal show. It's a different taste than I'm used to (Karen tried them too), but after you get used to it (and I think it is an acquired taste), I started to like them. I think I'll try something else though, but am happy to share that recipe if anyone is interested.
Tuesday, May 1, 2007
Overall this was a very easy recipe with easy to follow directions. The only thing I didn't like was the amount of time for prep. Next time I make this recipe I will try to get already shredded carrots and maybe shredded cabbage. I would also maybe try and use the Wonton wrappers instead of the egg roll wrappers to make mini egg rolls.
Pork Egg Roll
Prep Time: 45 min
Total Time: 1 hour
What You'll Need
1/4 cup soy sauce
2 tablespoons rice vinegar (I didn't have this so I used cider vinegar)
1 tablespoon light-brown sugar
6 cups (48 ounces) vegetable oil
1 napa cabbage (about 2 1/2 pounds), thinly sliced
4 medium carrots, coarsely grated
4 garlic cloves, minced
1 tablespoon grated fresh ginger
coarse salt and ground pepper
1 pould ground pork
16 egg-roll wrappers ( 6-7 inches square)
1 large egg, lightly beaten
bottled sweet-and-sour sauce and spicy mustard, for serving
What to Do
1) In a small bowl, combine soy sauce, vinegar, and sugar. In a large skillet, heat 1 tablespoon oil over medium-high. Add cabbage, carrots, garlic, and ginger; season with salt and pepper. Cook, tossing, until vegetables are tender, 3 to 5 minutes.
2) Raise heat to high; add pork and soy sauce mixture. Cook, tossing, until pork is no longer pink and liquid has evaporated, 5 to 7 minutes; mix in scallions. Transfer mixture to a plate to cool. Lay wrappers flat on a work surface, and assemble egg rolls.
3) In a 5-quart pot, heat remaining oil until a deep-fry thermometer registers 350. Working in batches of 4, and returning oil to 350 for each batch, fry egg rolls until golden, turning occasionally, about 2 minutes; drain on paper towels. Serve with sweet-and-sour sauce and spicy mustard.
Prepare egg rolls through step 2; freeze in a single layer until firm, at least 2 hours. Transfer to a resealable bag; freeze up to 3 months. To fry from frozen, increase frying time in step 3 by 3 minutes per batch.
To Bake, Not Fry (which is what I did):
If you prefer, these egg rolls can be baked. Preheat oven to 400. Lightly oil a rimmed baking sheet; place egg rolls on sheet and brush with 1/4 cup oil. Bake until golden, about 10 minutes. Serve with sauces. If baking from frozen, bake about 15 minutes.