Easiest marinade ever...
1 cup olive oil
1 cup balsamic vinegar
2 onions chopped
10 cloves garlic
1 tablespoon Italian seasoning
throw all the ingredients in a blender and puree the heck out em.
great marinade for beef, chicken, pork and veggies. Not to shabby on lamb either, but I'm taking the Mr.'s word for it.
Sunday, August 15, 2010
Yummy Corn Salad
So, it's been awhile, but here's another great recipes. Instant smash hit if you ask me...
Here's what you need:
6 ears of corn, corn sliced off
7 scallions or green onion, chopped
5 pieces of bacon, chopped
1 cup shredded sharp cheddar
1/2 cup heavy cream (or a dairy product of your choosin')
In a frying pan, on medium heat, crisp up that bacon. Mmmm...bacon. Take it out of the pan. Try not to eat it all. (but if you do, I won't tell anyone...)Next you want to take those green onions and fry em up in that tasty bacon fat. Add in some salt and pepper to just make it taste yummy! Ok, so now you want to add in the corn. Throw it in the pan for a few minutes, just enough to warm it up, but don't cook it through. Mushy corn = not cool, al dente corn = full of the Awesome.
Ok, so now you want to add in the cream and the cheese, warm it through til the cheese is nice and melty. Add the bacon back in and watch the amazingness happen.
Now if you're like me, you'll eat the whole batch yourself and have to make a second batch to serve your friends.
Here's what you need:
6 ears of corn, corn sliced off
7 scallions or green onion, chopped
5 pieces of bacon, chopped
1 cup shredded sharp cheddar
1/2 cup heavy cream (or a dairy product of your choosin')
In a frying pan, on medium heat, crisp up that bacon. Mmmm...bacon. Take it out of the pan. Try not to eat it all. (but if you do, I won't tell anyone...)Next you want to take those green onions and fry em up in that tasty bacon fat. Add in some salt and pepper to just make it taste yummy! Ok, so now you want to add in the corn. Throw it in the pan for a few minutes, just enough to warm it up, but don't cook it through. Mushy corn = not cool, al dente corn = full of the Awesome.
Ok, so now you want to add in the cream and the cheese, warm it through til the cheese is nice and melty. Add the bacon back in and watch the amazingness happen.
Now if you're like me, you'll eat the whole batch yourself and have to make a second batch to serve your friends.
Wednesday, January 6, 2010
A Recreation of sorts/ I'm wingin it!
So a few weeks back Mr. Dave wrote about Utica Greens. I was instantly intrigued. As was the Mr. of the household. So I thought I'd try my hand at them. Here's the catch. I had no prosciutto. Couldn't even substitute in some pancetta. But one thing that we do have in the JoJo kitchen is bacon. There's always bacon. Yummy, delicious, thigh thickening bacon. So that's what I went with.
Oh yeah. I can't stand escarole. So I used a bunch of fresh kale. I'm pretty sure I'm off the "original" recipe by now. But it tasted really really good!
Here's what you need:
1 onion, diced
2 italian sweet peppers, diced
4 strips thick cut bacon, diced
bunch of kale
1 cup chicken stock
bread crumbs (cora)
hot sauce
Steam the heck out of your kale. You want it nice and tender. While that's steaming, saute up your bacon. Remove it from the pan when it's crispy. Get rid of the rest of the bacon fat. In the little bit of fatty residue, saute up your onions and peppers. Add in the steamed kale. If you're using it, mix your hot sauce into your stock. Pour it in. let that simmer for a few. Now's the time to salt and pepper the dish, if that's what you're choosing to do. No pressure though. Ok, so you've simmered. Now it's time to add in your bread crumbs. I just added them a handful at a time, until the was no more liquid on the bottom of the pan.
Now Mr. Dave recommended these on top of a chicken cutlet sandwich. My Mr. and I, we ate them as a side dish to, I think we had Grandpa's chicken. What that you may ask? Well my dears, that is a a recipe for another time. Enjoy!
Oh yeah. I can't stand escarole. So I used a bunch of fresh kale. I'm pretty sure I'm off the "original" recipe by now. But it tasted really really good!
Here's what you need:
1 onion, diced
2 italian sweet peppers, diced
4 strips thick cut bacon, diced
bunch of kale
1 cup chicken stock
bread crumbs (cora)
hot sauce
Steam the heck out of your kale. You want it nice and tender. While that's steaming, saute up your bacon. Remove it from the pan when it's crispy. Get rid of the rest of the bacon fat. In the little bit of fatty residue, saute up your onions and peppers. Add in the steamed kale. If you're using it, mix your hot sauce into your stock. Pour it in. let that simmer for a few. Now's the time to salt and pepper the dish, if that's what you're choosing to do. No pressure though. Ok, so you've simmered. Now it's time to add in your bread crumbs. I just added them a handful at a time, until the was no more liquid on the bottom of the pan.
Now Mr. Dave recommended these on top of a chicken cutlet sandwich. My Mr. and I, we ate them as a side dish to, I think we had Grandpa's chicken. What that you may ask? Well my dears, that is a a recipe for another time. Enjoy!
Monday, January 4, 2010
The perfect side dish
Potatoes go really well with pot roast, don'tcha think? I love the rusticness of the whole meal.
Dill Mashed potatoes.
1/2 cup fresh dill, minced
5 potatoes, cubed, skins on
Milk
butter
sour cream
Boil the taters until they're tender, about 20 minutes or so. Drain em. throw em back into the hot pot. add in your butter, I used 2 tablespoons. Next, take 3/4 cup sour cream, and 1/4 cup warm milk and add those in. DON"T STIR YET!!! Add in the dill, salt, pepper. Now you can mix. Just lightly smash them. Don't work them taters too much or they'll turn to glue! (and they don't even taste good in glue format)
Enjoy with your perfect pot roast.
Dill Mashed potatoes.
1/2 cup fresh dill, minced
5 potatoes, cubed, skins on
Milk
butter
sour cream
Boil the taters until they're tender, about 20 minutes or so. Drain em. throw em back into the hot pot. add in your butter, I used 2 tablespoons. Next, take 3/4 cup sour cream, and 1/4 cup warm milk and add those in. DON"T STIR YET!!! Add in the dill, salt, pepper. Now you can mix. Just lightly smash them. Don't work them taters too much or they'll turn to glue! (and they don't even taste good in glue format)
Enjoy with your perfect pot roast.
The Perfect Pot Roast
I love pot roast. Lovelovelovelove it. It's such a comforting food. The smell, a bit of heaven on earth if you want my opinion. So, now I'm drooling as I write because, you guessed it, I'm making a pot roast for dinner tonight. Here's the best part....SLOW COOKER BABY! Oh yeah!!
The Mr. and I really enjoy a good pot roast every now and then. We saw that boneless chuck roast was on sale this week, and thought to ourselves, must do this. I'm going to serve dill mashed potatoes along with the roast. Just a disclaimer, this a modified version of a pot roast I saw on semi-homemade.
The roast
Get a good ole slab of roasting meat. Whatever size you want! Our preference is the boneless chuck.
1 cup of beef stock
1 can cream of celery soup
1 package onion soup mix
1/4 cup steak sauce
1/2 lb. carrot chunks
1/2 mixed mushrooms. I used cremini, shitake, oyster and baby bellas.
Onions. Lots and lots of onions! okay, 2. Slice em up real nice in halfmoons.
The night before.
Take you roast and sear it on all sides in a little bit of olive oil. Put into a container. Next, chop your veggies, throw em in on top of the meat. Now you're going to combine the stock, soups and sauce. Whisk until combined. Store in a separate container.
D-Day
Throw it all in the crock pot. Set your cooker to low for 8 hours. Try not to drool too much.
The Mr. and I really enjoy a good pot roast every now and then. We saw that boneless chuck roast was on sale this week, and thought to ourselves, must do this. I'm going to serve dill mashed potatoes along with the roast. Just a disclaimer, this a modified version of a pot roast I saw on semi-homemade.
The roast
Get a good ole slab of roasting meat. Whatever size you want! Our preference is the boneless chuck.
1 cup of beef stock
1 can cream of celery soup
1 package onion soup mix
1/4 cup steak sauce
1/2 lb. carrot chunks
1/2 mixed mushrooms. I used cremini, shitake, oyster and baby bellas.
Onions. Lots and lots of onions! okay, 2. Slice em up real nice in halfmoons.
The night before.
Take you roast and sear it on all sides in a little bit of olive oil. Put into a container. Next, chop your veggies, throw em in on top of the meat. Now you're going to combine the stock, soups and sauce. Whisk until combined. Store in a separate container.
D-Day
Throw it all in the crock pot. Set your cooker to low for 8 hours. Try not to drool too much.
Monday, December 21, 2009
Marshmallows!!
Wow! These were SO much fun to make!! SOSOSOSO easy. And they're wonderful dipped in dark chocolate. There are so many variations you can make too, just by changing your extract flovoring. If you choose vanilla, add in the seeds froma vanilla bean along with the extract. I went with coconut dipped in dark chocolate. But the second batch I made, I chose raspberry extract, and then rolled them in a 1/2 n 1/2 mix of cocoa powder and confectioners sugar. YUM!!!!
3 packets unflavored gelatin
1/2 cup cold water
2 cups sugar
2/3 cup light corn syrup
1/4 cup water
1 1/2 tsp coconut extract (or extract of your choice)
In the bowl of a mixer fitted with the wisk attachment, sprinkle the gelatin over 1/2 cup water. Let sit for 10 minutes. Meanwhile combine sugar, corn syrup and remaining water in a sauce pan over medium heat. Heat until boiling, boil liquid for 1 minute. Turn the mixer on medium, slowly pour in hot mixture down wall of bowl. Whip on high speed for 12 minutes. Add in extract, mix to thoroughly combine.
While the marshmallow is whipping, line a 9x13 pan with plastic wrap. Multiple layers if necessary. Spray with cooking spray. When marshmallow is done, pour into prepared container. Let sit for 2-4 hours. Lift plastic wrap out of containers. Invert onto a cutting board dusted with congectioners sugar. Using a knife, cut marshmallow into 1 inch pieces. Toss pieces in confectioners sugar. Dip marshmallows in melted chocolate if desired.
3 packets unflavored gelatin
1/2 cup cold water
2 cups sugar
2/3 cup light corn syrup
1/4 cup water
1 1/2 tsp coconut extract (or extract of your choice)
In the bowl of a mixer fitted with the wisk attachment, sprinkle the gelatin over 1/2 cup water. Let sit for 10 minutes. Meanwhile combine sugar, corn syrup and remaining water in a sauce pan over medium heat. Heat until boiling, boil liquid for 1 minute. Turn the mixer on medium, slowly pour in hot mixture down wall of bowl. Whip on high speed for 12 minutes. Add in extract, mix to thoroughly combine.
While the marshmallow is whipping, line a 9x13 pan with plastic wrap. Multiple layers if necessary. Spray with cooking spray. When marshmallow is done, pour into prepared container. Let sit for 2-4 hours. Lift plastic wrap out of containers. Invert onto a cutting board dusted with congectioners sugar. Using a knife, cut marshmallow into 1 inch pieces. Toss pieces in confectioners sugar. Dip marshmallows in melted chocolate if desired.
Tuesday, December 15, 2009
Wow... So it's been awhile. Because I'm a slacker. and I haven't really been cooking. Crazybusylife. We've been having a lot of pasta and jarred sauce. I know I know.....but you have that recipe JoJo... My world is not right when I don't cook. But now I'm back! Yay!
So I've been on a baking/sweet treat kick for the past week. This was probably fueled by my attendance at the Albany Eats! Cookie Swap! Things I've baked in the last week include....Cinnamon Spiced Hot Chocolate Cookies courtesy of Food Network. Homemade coconut marshmallows dipped in chocolate. Oh my yum. And These. Eggnog cookies. I think they are my new favorite Christmas cookie. So here's the recipe.
1 1/4 cups white sugar
3/4 cup butter, softened
1/2 cup eggnog
1 teaspoon vanilla extract
2 egg yolks
1 teaspoon ground nutmeg
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
Ok, preheat that oven of yours to 350*. Next, beat butter and sugar together until lightened and fluffy ( aprox. 5 minutes) Now with your mixer on medium, add in the egg yolk, eggnog and vanilla. Keep mixing until smooth. While that's combining, sift together your flour, nutmeg, baking powder and cinnamon.
Slowly add in the flour mixture to the wet mixture until just combined. Please don't over beat, you'll end up with rock solid cookies.
Ok, if you want your cookies roughly the same size, get a #70 scooper and scoop dough onto a COLD ungreased cookie sheet. Other wise use a couple of teaspoons. The key here is a COLD cookie sheet. After you've scooped the cookies, put the cookie sheets in the fridge for 5 minutes. This will help them cook more evenly. I'm sure there's some science behind it. I don't understand it, I just know it works.
Ok you're going to bake these on the middle rack in the oven for 5 minutes, rotate the sheet(s) and bake for another 5 minutes. By the way please check out that last link. Some really good baking tips in there.
Next up...Marshmallow!!!!
So I've been on a baking/sweet treat kick for the past week. This was probably fueled by my attendance at the Albany Eats! Cookie Swap! Things I've baked in the last week include....Cinnamon Spiced Hot Chocolate Cookies courtesy of Food Network. Homemade coconut marshmallows dipped in chocolate. Oh my yum. And These. Eggnog cookies. I think they are my new favorite Christmas cookie. So here's the recipe.
1 1/4 cups white sugar
3/4 cup butter, softened
1/2 cup eggnog
1 teaspoon vanilla extract
2 egg yolks
1 teaspoon ground nutmeg
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
Ok, preheat that oven of yours to 350*. Next, beat butter and sugar together until lightened and fluffy ( aprox. 5 minutes) Now with your mixer on medium, add in the egg yolk, eggnog and vanilla. Keep mixing until smooth. While that's combining, sift together your flour, nutmeg, baking powder and cinnamon.
Slowly add in the flour mixture to the wet mixture until just combined. Please don't over beat, you'll end up with rock solid cookies.
Ok, if you want your cookies roughly the same size, get a #70 scooper and scoop dough onto a COLD ungreased cookie sheet. Other wise use a couple of teaspoons. The key here is a COLD cookie sheet. After you've scooped the cookies, put the cookie sheets in the fridge for 5 minutes. This will help them cook more evenly. I'm sure there's some science behind it. I don't understand it, I just know it works.
Ok you're going to bake these on the middle rack in the oven for 5 minutes, rotate the sheet(s) and bake for another 5 minutes. By the way please check out that last link. Some really good baking tips in there.
Next up...Marshmallow!!!!
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