from: Delta Dental's family cookbook
1.5 pounds lean ground beef
6 medium potatoes (peeled and thinly sliced)
1 cup string beans
1/4 cup flour
1/4 teaspoon pepper
1 large clove garlic
2 large onions
1 cup mushrooms
1/2 cup milk
1/2 teaspoon thyme
salt to taste
Place ground beef, garlic, salt, pepper, and thyme in bottom of crockpot. Stir together. Add the potatoes and onions, then layer the green beans. Add the milk, mushrooms, and flour on top.
Cover, cook 8-10 hours on low or 3-4 hours on high.
Andrew's rating: *** 3 stars out of 5
"Where's the cheese. Everything needs cheese."
Valerie's rating: ** 2 stars out of 5
Too greasy for me. Needed a lot of salt.
Wednesday, January 28, 2009
Wednesday, January 14, 2009
Steak Sandwiches with Honey Garlic Mayo and Seared Red Onions
from: Food Network's Robin Miller
1 red onion, sliced into 1/4-inch thick rounds
Cooked flank steak slices, about 12 ounces
4 to 6 slices Swiss cheese
1/2 cup mayonnaise
2 tablespoons honey
1 teaspoon garlic flakes
Salt
Freshly ground black pepper
4 long roll
Modifications: I used provolone cheese and omitted the red onions
Heat a stove-top griddle with cooking spray and set over medium-high heat to preheat. Place red onion slices on hot pan and sear 2 minutes per side, flipping with a spatula, until golden brown and slightly softened.
Arrange steak slices alongside onion. Cook 2 to 3 minutes, until hot. Place cheese on top of steak and cook 1 minute, until cheese melts.
In a small bowl, whisk together mayonnaise, honey and garlic flakes. Season, to taste, with salt and freshly ground black pepper. Spread mayonnaise mixture on rolls and top with seared onion slices and cheese-smothered steak.
Served with: Chips, olives
Andrew's rating: *** 3 stars out of 5
Meat, cheese, and bread - three of his food groups.
Valerie's rating: ** 2.5 stars out of 5
The honey mayo was the only interesting part for me. It was good, but not stellar.
1 red onion, sliced into 1/4-inch thick rounds
Cooked flank steak slices, about 12 ounces
4 to 6 slices Swiss cheese
1/2 cup mayonnaise
2 tablespoons honey
1 teaspoon garlic flakes
Salt
Freshly ground black pepper
4 long roll
Modifications: I used provolone cheese and omitted the red onions
Heat a stove-top griddle with cooking spray and set over medium-high heat to preheat. Place red onion slices on hot pan and sear 2 minutes per side, flipping with a spatula, until golden brown and slightly softened.
Arrange steak slices alongside onion. Cook 2 to 3 minutes, until hot. Place cheese on top of steak and cook 1 minute, until cheese melts.
In a small bowl, whisk together mayonnaise, honey and garlic flakes. Season, to taste, with salt and freshly ground black pepper. Spread mayonnaise mixture on rolls and top with seared onion slices and cheese-smothered steak.
Served with: Chips, olives
Andrew's rating: *** 3 stars out of 5
Meat, cheese, and bread - three of his food groups.
Valerie's rating: ** 2.5 stars out of 5
The honey mayo was the only interesting part for me. It was good, but not stellar.
Tuesday, January 13, 2009
Crock Pot Tuesday:
Chicken and Creamy Rice
from: me
3 cans cream of "whatever" soup (I used two cream of mushroom and one cream of broccoli)
3 can-fulls of milk
3 can-fulls of uncooked rice
4 chicken breasts
Mix soups, milk and rice in the crock pot and place chicken on top. Cover and cook for 7 hours on low.
Served with: broccoli florets
Andrew's rating: *** 3 stars out of 5
Valerie's rating: **2 stars out of 5
This is one of my favorite meals, but I don't think I'd do it in the crock pot again. Some of the rice was mushy and some was dry.
3 cans cream of "whatever" soup (I used two cream of mushroom and one cream of broccoli)
3 can-fulls of milk
3 can-fulls of uncooked rice
4 chicken breasts
Mix soups, milk and rice in the crock pot and place chicken on top. Cover and cook for 7 hours on low.
Served with: broccoli florets
Andrew's rating: *** 3 stars out of 5
Valerie's rating: **2 stars out of 5
This is one of my favorite meals, but I don't think I'd do it in the crock pot again. Some of the rice was mushy and some was dry.
Tuesday, January 6, 2009
Crock Pot Tuesday:
Corn Chowder
from: A Year of CrockPotting http://crockpot365.blogspot.com/2008/01/crockpot-corn-chowder-recipe.html
2 quarts of chicken broth
1 small onion
1 red pepper
1 peeled and chopped carrot
1 bag frozen corn
1 medium potato
Modifications: I used more carrots and potatoes. I also added about 1/4 c shredded cheese to each bowl before serving.
Finely chop the onion and brown in a tablespoon of olive oil in a medium saucepan. You want the onion to be cooked, but not totally translucent since it will continue to cook in the crockpot.
Finely chop the carrots and the red pepper. I used my pampered chef chopper. I love that thing.
Wash and coarsely chop the potatoes. I kept the skin on---it's up to you.
Dump all the veggies into the stoneware.
Add the entire bag (16oz) of frozen corn.
Empty both cartons of chicken broth (2 quarts; 8 cups) on top.
Plug in your crockpot and set on high for 4-5 hours or low for 8-9 hours.
Just before serving: Use a hand blender to chowderify.
Served with: Italian bread
Valerie's rating: ** 2 stars
It needed a lot of salt and pepper to give it flavor.
Andrew's rating: ** 2 stars
The addition of cheese elevated this to a two.
2 quarts of chicken broth
1 small onion
1 red pepper
1 peeled and chopped carrot
1 bag frozen corn
1 medium potato
Modifications: I used more carrots and potatoes. I also added about 1/4 c shredded cheese to each bowl before serving.
Finely chop the onion and brown in a tablespoon of olive oil in a medium saucepan. You want the onion to be cooked, but not totally translucent since it will continue to cook in the crockpot.
Finely chop the carrots and the red pepper. I used my pampered chef chopper. I love that thing.
Wash and coarsely chop the potatoes. I kept the skin on---it's up to you.
Dump all the veggies into the stoneware.
Add the entire bag (16oz) of frozen corn.
Empty both cartons of chicken broth (2 quarts; 8 cups) on top.
Plug in your crockpot and set on high for 4-5 hours or low for 8-9 hours.
Just before serving: Use a hand blender to chowderify.
Served with: Italian bread
Valerie's rating: ** 2 stars
It needed a lot of salt and pepper to give it flavor.
Andrew's rating: ** 2 stars
The addition of cheese elevated this to a two.
Monday, January 5, 2009
Buttermilk Chicken Tenders with Molasses gravy
from: Rachael Ray's daytime TV show
2 pounds chicken tenders
3 cups buttermilk
2 cups olive, canola or peanut oil, as needed to shallow fry
2 cups plus 3 tablespoons flour, divided
2 tablespoons smoked paprika
1 tablespoon dry mustard
2 tablespoons chili powder
2 tablespoons grill seasoning
2 tablespoons poultry seasoning or dried ground thyme
3 tablespoons butter
2 cups chicken stock
2 tablespoons Worcestershire sauce
1/4 cup molasses
Salt and ground black pepper
Yields: 4 servings
Place the chicken tenders in the buttermilk and marinate for at least 30 minutes or up to 2 hours.
Preheat oven to 250ºF.
Place a large, high-sided skillet over medium heat with the oil (it should come about an inch up the side of the pan).
While the oil heats up, combine 2 cups flour and spices in a large dish. Working in batches, coat the chicken tenders in the spiced flour mixture, pressing on them lightly to make the flour stick (for a really good breading, double dip the tenders by running them through the buttermilk and flour a second time).
Once the oil has heated up, fry the chicken in batches until deep golden brown and cooked through, 5-6 minutes. (As you finish each batch, transfer them to a sheet pan and keep them warm in the low oven).
When the chicken tenders are almost ready, place a medium saucepot over medium heat and melt the butter. Sprinkle remaining 3 tablespoons flour over the butter and cook for about a minute. Whisk the chicken stock, Worcestershire and molasses into the butter-flour mixture and simmer until thickened, 2-3 minutes. Season with salt and pepper, and reserve warm.
Serve the chicken tenders with the molasses dipping gravy and some Sweet Potato Oven Fries alongside.
Valerie's rating: *** 3 stars
Gravy was very yummy!
Andrew's rating: ***3 stars
Really good pub food dinner.
2 pounds chicken tenders
3 cups buttermilk
2 cups olive, canola or peanut oil, as needed to shallow fry
2 cups plus 3 tablespoons flour, divided
2 tablespoons smoked paprika
1 tablespoon dry mustard
2 tablespoons chili powder
2 tablespoons grill seasoning
2 tablespoons poultry seasoning or dried ground thyme
3 tablespoons butter
2 cups chicken stock
2 tablespoons Worcestershire sauce
1/4 cup molasses
Salt and ground black pepper
Yields: 4 servings
Place the chicken tenders in the buttermilk and marinate for at least 30 minutes or up to 2 hours.
Preheat oven to 250ºF.
Place a large, high-sided skillet over medium heat with the oil (it should come about an inch up the side of the pan).
While the oil heats up, combine 2 cups flour and spices in a large dish. Working in batches, coat the chicken tenders in the spiced flour mixture, pressing on them lightly to make the flour stick (for a really good breading, double dip the tenders by running them through the buttermilk and flour a second time).
Once the oil has heated up, fry the chicken in batches until deep golden brown and cooked through, 5-6 minutes. (As you finish each batch, transfer them to a sheet pan and keep them warm in the low oven).
When the chicken tenders are almost ready, place a medium saucepot over medium heat and melt the butter. Sprinkle remaining 3 tablespoons flour over the butter and cook for about a minute. Whisk the chicken stock, Worcestershire and molasses into the butter-flour mixture and simmer until thickened, 2-3 minutes. Season with salt and pepper, and reserve warm.
Serve the chicken tenders with the molasses dipping gravy and some Sweet Potato Oven Fries alongside.
Valerie's rating: *** 3 stars
Gravy was very yummy!
Andrew's rating: ***3 stars
Really good pub food dinner.
Tuesday, December 23, 2008
Crock Pot Tuesday:
Barbecued Chicken and Cornbread Casserole
from: A Year of CrockPotting
1 pound of cooked, or practically cooked chicken, cubed or shredded (I used rotisserie chicken)
1 small sweet potato, peeled and cut in 1-inch chunks
1 cup frozen or fresh corn
1 bottle of your favorite barbecue sauce (18 oz)
1/4 cup hot water
cornbread topping:
I used cornbread muffin mix instead of making my own
Spray the inside of your stoneware with cooking spray. Cut up the chicken and sweet potato, and add to the crock. Add the corn. Empty the contents of the barbecue sauce bottle, and then add 1/4 cup of hot water to the bottle, shake, and pour that out, too. Mix well with a spoon.
In a separate bowl, mix together the cornbread topping. You don't need to mix well, I just used a fork. Spread the topping on to the chicken mixture.
Cover and cook on low for 6-8 hours.
Valerie's rating: **** 4 stars Yummy!
Andrew's rating: **** 4 stars
1 pound of cooked, or practically cooked chicken, cubed or shredded (I used rotisserie chicken)
1 small sweet potato, peeled and cut in 1-inch chunks
1 cup frozen or fresh corn
1 bottle of your favorite barbecue sauce (18 oz)
1/4 cup hot water
cornbread topping:
I used cornbread muffin mix instead of making my own
Spray the inside of your stoneware with cooking spray. Cut up the chicken and sweet potato, and add to the crock. Add the corn. Empty the contents of the barbecue sauce bottle, and then add 1/4 cup of hot water to the bottle, shake, and pour that out, too. Mix well with a spoon.
In a separate bowl, mix together the cornbread topping. You don't need to mix well, I just used a fork. Spread the topping on to the chicken mixture.
Cover and cook on low for 6-8 hours.
Valerie's rating: **** 4 stars Yummy!
Andrew's rating: **** 4 stars
Monday: Sweet Pea Risotto Gratin
from: Everyday with Rachael Ray Magazine (Nov/Dec 2005)
One 10-ounce package frozen baby peas, thawed
6 cups chicken broth
5 tablespoons unsalted butter
1 medium yellow onion, finely chopped
1 pound arborio rice
1 cup Parmigiano-Reggiano, freshly grated
Salt and freshly ground pepper
1/4 cup plain dry bread crumbs
Modifications: I was short on Parmigiano Reggiano, so I used 3/4c to mix in and then topped with other shredded cheese (Italian blend), breadcrumbs and a little oil to create the topping.
I only had 4 c of broth, but that was plenty.
Puree half of the peas in a food processor and set aside with the whole peas.
In a saucepan, heat the chicken broth and keep warm. Grease a 2-quart casserole and set aside.
In a large saucepan, heat 3 tablespoons of the butter over medium heat. Stir in the onion and cook until translucent, about 4 minutes. Add the rice and stir well to coat the grains with butter. Add 1 cup of the chicken broth to the rice, lower the heat slightly and stir until the broth is absorbed. Continue adding broth in 1/2 cup increments, letting the rice absorb the liquid (about 3 minutes) after each addition, and stirring almost constantly, until the rice is cooked, 20 to 25 minutes. The finished rice will be creamy but still firm to the bite.
A few minutes before the risotto is done, stir in the pureed and whole peas. Turn on the broiler.
Remove the cooked rice from the heat and stir in the remaining 2 tablespoons of butter and 3/4 cup of grated Parmigiano-Reggiano. Season with salt and pepper. Stir the remaining 1/4 cup of grated cheese and the bread crumbs together. Transfer the risotto to the prepared casserole dish and top with the bread crumb mixture. Place the dish under the broiler about 6 inches from the heat source and broil for about 2 minutes, or until the top is golden. Serve immediately.
Valerie's rating: *** 3 stars out of 5. It was good, but not wonderful. Relatively easy to make, but a lot of attention needed.
Andrew's rating: **** 4 stars out of 5. He loved it.
One 10-ounce package frozen baby peas, thawed
6 cups chicken broth
5 tablespoons unsalted butter
1 medium yellow onion, finely chopped
1 pound arborio rice
1 cup Parmigiano-Reggiano, freshly grated
Salt and freshly ground pepper
1/4 cup plain dry bread crumbs
Modifications: I was short on Parmigiano Reggiano, so I used 3/4c to mix in and then topped with other shredded cheese (Italian blend), breadcrumbs and a little oil to create the topping.
I only had 4 c of broth, but that was plenty.
Puree half of the peas in a food processor and set aside with the whole peas.
In a saucepan, heat the chicken broth and keep warm. Grease a 2-quart casserole and set aside.
In a large saucepan, heat 3 tablespoons of the butter over medium heat. Stir in the onion and cook until translucent, about 4 minutes. Add the rice and stir well to coat the grains with butter. Add 1 cup of the chicken broth to the rice, lower the heat slightly and stir until the broth is absorbed. Continue adding broth in 1/2 cup increments, letting the rice absorb the liquid (about 3 minutes) after each addition, and stirring almost constantly, until the rice is cooked, 20 to 25 minutes. The finished rice will be creamy but still firm to the bite.
A few minutes before the risotto is done, stir in the pureed and whole peas. Turn on the broiler.
Remove the cooked rice from the heat and stir in the remaining 2 tablespoons of butter and 3/4 cup of grated Parmigiano-Reggiano. Season with salt and pepper. Stir the remaining 1/4 cup of grated cheese and the bread crumbs together. Transfer the risotto to the prepared casserole dish and top with the bread crumb mixture. Place the dish under the broiler about 6 inches from the heat source and broil for about 2 minutes, or until the top is golden. Serve immediately.
Valerie's rating: *** 3 stars out of 5. It was good, but not wonderful. Relatively easy to make, but a lot of attention needed.
Andrew's rating: **** 4 stars out of 5. He loved it.
Subscribe to:
Posts (Atom)