Wednesday, October 31, 2007
Monday, October 29, 2007
Serving Size: 8 Generous Sevings
Thursday, October 25, 2007
Honey-Soy Glazed Chicken
Prep: 5 minutes Total: 40 minutes
Honey, soy sauce, and a splash of water make a simple sticky glaze. Lining the pan with aluminum foil eases after-dinner clean-up.
1/2 cup honey
2 tablespoons soy sauce
8 skinless chicken drumsticks (about 3 pounds total)
coarse salt and ground pepper
Preheat oven to 475 degrees. Line a shallow roasting pan or 9-by-13-inch baking dish with aluminum foil. In a large bowl, mix together honey, soy sauce, and 1/3 cup water. Add chicken, and toss to coat; season with salt and pepper. Transfer chicken and honey mixture to prepared roasting pan.
Bake chicken, basting with juices from edges of pan every 10 minutes, until well browned and an instant-read thermometer inserted into thickest part of drumstick (avoiding bone) registers 165 degrees, 30 to 40 minutes. Serve chicken drizzled with pan juices.
Tuesday, October 23, 2007
We keep getting phone calls every month sometimes a couple of times a month...a couple of times in a row...people calling us looking for someone who does not live here. How do I know it is the same people...caller ID...you have to think everyone in this day and age has it. I feel like the next time this person calls to go off on them...and asking (in a nice way of course) to stop call my phone number. The sort of funny thing is that person's phone number is one digit from mine. This makes me wonder why he is really calling my number every month.
Monday, October 22, 2007
Cornbread-and-Beef Skillet Pie
1/2 cup yellow cornmeal
1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
1 teaspoon baking soda
Coarse salt and ground pepper
1 tablespoon olive oil
2 red bell peppers (ribs and seeds removed), thinly sliced
1 medium red onion, chopped
1 package (10 ounces) white mushrooms, trimmed and thinly sliced
1 1/2 pounds ground sirloin
1/4 cup tomato paste
3/4 cup reduced-fat sour cream
1 large egg, lightly beaten
Preheat oven to 425 degrees. In a small bowl, whisk together cornmeal, 1/2 cup flour, baking soda, and 1/2 teaspoon salt; set aside.
In a large ovenproof skillet, heat oil over medium-high. Add peppers, onion, and mushrooms; season with salt and pepper. Cook until tender, 6 to 8 minutes, tossing occasionally.
Raise heat to high; add beef and tomato paste. Cook, stirring, until meat is no longer pink, 3 to 5 minutes. Stir in remaining 2 tablespoons flour and 2/3 cup water; season with salt and pepper.
Make cornmeal batter: Add sour cream and egg to reserved cornmeal mixture; stir just until moistened. Drop tablespoons of batter over beef mixture in skillet, 1 inch apart. Bake until biscuits are golden brown and a toothpick inserted in center comes out clean, 15 to 20 minutes.
Review: It was really easy to make, took no time what so ever and I had a good amount of the ingredients already in my pantry. As my husband put it...this is a keeper. I only did one thing different was use ground turkey instead of the beer. Mostly because turkey is healthier then beef but also because it is cheaper. I don't know if using the turkey cause it to be a little soupy. So next time I might try this recipe with beef to see if I get the same results and see if it taste better. Oh I also currently don't have an oven proof skillet so I cooked it in a pot and then added it to a casserole dish to put in the oven.
Wednesday, October 17, 2007
Yesterday I got an email saying that I have been selected to recieve tickets to see a taping of HER SHOW!!!
So I changed the November month theme to include any Martha Stewart recipe.
Tuesday, October 16, 2007
"Keep honey out of the refrigerator. Unlike some other sweeteners, such as maple syrup, honey is highly resistant to microbial growth due to its naturally low moisture content and slightly acidic nature. And refrigeration can cause honey to crystallize or become cloudy. If kept tightly capped in a moisture-proof container, processed or pasteurized honey can be safely kept at room temperature for at least two years."
CINNAMON: "In 1910, true cinnamon (made from the bark of a tropical evergreen tree) cost as much as $100 per pound, so merchants imported cassia—a much more commonly available and stronger-tasting tree bark—and labeled it cinnamon. Whatever the name, apple pies and mulled cider wouldn't be the same without it. But while there's only one true cinnamon tree, there are a number of cassias, so the "cinnamon" you buy from two sources may not taste the same."
"Apples have long been touted as a health aid (an apple a day…); they're less well known for their ability to preserve food. Adding an apple to a sack of potatoes will keep the potatoes sprout-free—the ethylene gas that an apple emits suppresses the elongation of the potatoes' cells, which is what causes sprouts to form."
Monday, October 15, 2007
Thursday, October 11, 2007
Well lucky for me that it is now raining and cold because my husband request beef stew for dinner one night. It just wouldn't be the same yummy stew eating it when it is hot outside. I also wanted to try to make the below stew recipe for another reason. Mike informed me a month or so ago that his office has a soup/stew cook off challenge thing every year around the Superbowl...I even think they have a cheesy name for it like The Super Bowl...lol.
The recipe comes from Heidi (I don't know where she got it from) and ever since she made it my Mike has been asking for it. Mind you he never tried it but just the name alone had him drooling for it.
Beef and Guinness Stew
2 lb boneless beef chuck, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 large onion, coarsely chopped
2 garlic cloves, chopped
3 tablespoons water
1 1/2 tablespoons tomato paste
1 cup beef broth
1 cup Guinness or other Irish stout
1 tablespoon Worcestershire sauce
1 or 2 fresh rosemary sprig
Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate.
Heat oil in a wide heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.
Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes.
Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, and rosemary and bring to a simmer, then cover.
Cook a few hours on a low heat. I added some veggies to it the last hour and then some potatoes the last half hour.
You might also want to add some corn starch or flour to thicken the stew.
Review: I really liked it and would defiantly make it again. I used a very large pot because it looked like a lot of meat and I wasn't sure of the amount it would yield. Next time I would use the smaller stock pot I have as the only thing I would do different. I added carrots, peas and potatoes at the end which were all great additions. I also used 1 whole can of the beer instead of the 1 cup...since it was mid-afternoon I didn't feel like finishing the beer.
Tuesday, October 2, 2007
Pate Brisee (French version of a classic pie or pastry crust)
Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
- 1/4 to 1/2 cup ice water
- In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
- With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
- Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.