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Grilled Salmon with Brown Sugar and Mustard Glaze…..

Posted by on April 5, 2012

This recipe for salmon couldn’t be more simple.   My friend Mickey shared her recipe years ago and it’s been a favorite of mine ever since.

Amazingly, there are only three ingredients.  Salmon, whole grain mustard and brown sugar.  That’s it.  It is best prepared on the grill.  You’ll want to flip the salmon onto a piece of non stick foil to finish the cooking otherwise you will lose all the goodies in the grill.

Preheat the grill.

You will need:

4 6-8 ounce salmon fillets
8 tablespoons of whole grain mustard
8 tablespoons brown sugar

Start by rinsing the salmon and patting dry with a paper towel.  Place on a plate for grill transport.  Spread 2 tablespoons of mustard evenly over each piece of salmon.  Add the brown sugar, patting it into the mustard.

Gently place the salmon fillets on the grill, skin side down.  Close the lid and let them cook for about 8 minutes.
The fillets should now look opaque.
Gently slide your spatula between the flesh of the salmon and the skin and flip onto the non stick foil.  You can see that I’ve turned the edges of the foil up to keep the topping from dripping into the grill.  Close the lid and cook for  5-7 minutes.  Discard the skin.
 The salmon is done and you can see that the mustard and brown sugar have caramelized.  Carefully remove the fish/foil from the grill.  It is easy to slide onto a flat cookie sheet.  Turn the salmon over onto a clean serving plate and spoon the mustard/sugar mixture over the salmon.

Serve with sweet potato and parsnip latkes  and oven roasted asparagus.  Elegant and delicious!

Have a great evening!

Angie

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Perfectly Grilled Pork Chops…..

Posted by on April 2, 2012

We had grilled pork chops tonight and everyone cleaned their plates!   I thought I’d share a few tips on grilling pork chops.

1)  First and foremost, buy a whole boneless pork loin.  Watch the sale papers as whole pork loin often goes on sale.  Buy a couple and freeze one for later, they thaw beautifully.    I usually figure 6-8 ounces per serving.  Remove the loin from the store packaging and wrap with cling wrap.  Wrap with heavy duty foil, label and date.  When you want to thaw it out, you can do so in the refrigerator for a couple of days or I put the wrapped loin in a zip bag and let it sit in a large bowl of water.  Place the bowl in the refrigerator to keep it safe.  It will take several hours but will be much quicker than thawing in the refrigerator.  Give it a turn after a couple of hours.
2)  With a very sharp knife, cut the loin into equally sized chops to your desired thickness.  I like  1 1/2″ chops.
3)  Season however you wish.  Tonight I used Penzey’s Chicago Steak Seasoning but you could season very simply with kosher salt and fresh ground black pepper and a little granulated garlic.
4)  Allow the seasoned chops to sit at room temperature for 30 minutes before grilling.
5)  Preheat the grill.  Lower the heat to medium-low.  Place the room temperature chops on the grill and close the lid.  Resist moving them around, allow them to sit.  For a 1 1/2″ thick chop, cook on medium low for 5 minutes then give a quarter turn for nice grill marks.  Close lid and cook another 5 minutes.  You should be able to see that the meat is cooking up from the bottom and it’s becoming opaque.  Flip the chops and cook another 5-8 minutes.  An instant read thermometer should read 140′.  Allow the meat to sit covered with foil for 10 minutes before serving.  Spoon those lovely juices that accumulate on the plate over the chops when serving.  Cooking lean pork over high heat will dry them out quickly.  Also, know that it’s ok for the center of the pork to be slightly pink.  Some restaurants even serve it medium, not my personal preference.

There you have it.  Moist, juicy, tender, inexpensive and most of all, delicious and perfectly grilled pork chops.  Serve with grilled onions and mushrooms, a simple baked potato and steamed green beans.  Simple perfect dinner.

Have a great day!

Angie

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Goat Cheese And Herb Stuffed Chicken Breasts….Step By Step Instruction….

Posted by on March 30, 2012

I love stuffed chicken breasts but sometimes they can dry out.  I decided to stuff bone in breasts with skin.  The end result is moist and juicy.  I’ll take you though how to prepare the chicken breasts for stuffing.  Serve with rice pilaf and a simple vegetable or salad.  They can be stuffed ahead of time and ready to go in the refrigerator.   Bake while dinner guests are enjoying appetizers and cocktails.  So easy!

As with any recipe, you can make your own yummy variation.  I think sundried tomato pesto and goat cheese would be fantastic as well!  Don’t care for goat cheese?  Use blue cheese instead.  The possibilities are endless!

Here we go…

Start by gently pulling the skin back without tearing it.  Try to keep the skin intact a little on the rib side as well.

Using a very sharp knife, make a slit in the flesh, try not to cut completely through the breast.  The slit should be large enough for about 3 tablespoons of the cheese filling.

Stuff the breast with about 2-3 tablespoons of the cheese filling.

Gently bring the chicken breast back together, pulling the skin over to cover.  Season generously with kosher salt and pepper.  Now you’re ready for the oven!  If you are making them ahead to bake later, cover and refrigerate immediately.  Take them out 30 minutes before baking.  Give the chicken a light drizzle of olive oil just before going into the oven.

Goat Cheese and Herb Stuffed Chicken Breasts

For the filling:

4 ounces goat cheese
4 ounces of softened cream cheese
3 tablespoons milk
3 tablespoons of panko bread crumbs (or use 3 tablespoons of regular)
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chives
2 large cloves crushed garlic
2 dashes of Worcestershire or hot sauce
2 pinches kosher salt
1 pinch black pepper

4 large chicken breasts with skin and bone (or 6-8 chicken thighs)

1)  Foil line a roasting pan large enough to easily fit the chicken breasts.  Preheat the oven to 375′.
2)  In a medium size bowl with a hand mixer, beat the goat cheese, cream cheese and milk until smooth.  Gently stir in the rest of the ingredients until well blended.
3)  Rinse and dry the chicken breasts.  Gently pull the skin back from the center of the rib, keeping it intact on both sides of the breast.  Using a sharp knife, cut a large horizontal slit in the chicken breast, being careful not to cut completely through to the other side.
4)  Stuff each breast with 1/4 of the cheese mixture.  Gently pull the flesh and skin back over the stuffing.  Season generously with kosher salt and pepper.  Place into baking pan and lightly drizzle the chicken with olive oil.  Bake for 50-60 minutes.  Allow to sit for 10 minutes tented with foil before serving.  Makes four generous servings.

Enjoy!!

Angie

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Tip: Freeze Over Ripe Bananas…..

Posted by on March 29, 2012

Good morning!

What to do with those over ripe bananas?  Maybe you don’t have the time to bake within a couple of days?  Simple peel and freeze them.  Use a zip plastic bag, get as much air out of the bag as possible.  As always, label and date.  They’ll keep in the freezer for about 3 months.

When you thaw them out, they will be the most unappealing looking bananas ever, but they will make the most moist and delicious banana bread ever!  In this recipe, use 2 cups of the frozen bananas, liquid and all.  If you have an immersion blender, it’s best to liquefy the wet ingredients before adding to the dry ingredients.  You can also do this in a blender.

Have a great spring day!

Angie

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Cream Of Carrot Soup….

Posted by on March 27, 2012

I would not have tried this soup had it not been for my friend Amy.  She so kindly brought us a batch when Joe got out of the hospital from his recent hip surgery.

Let me tell you, it was fantastic!  When I first tasted it I thought it had to be loaded with cream as it was so rich and delicious.  As it turns out it’s quite healthy!  It would made an awesome afternoon snack as it will only cost you 2 Weight Watcher’s points and would count as one vegetable!  Serve with grilled cheese for a simple and light supper.

If you’ve read any of my previous posts, you know that I encourage you to “tweek” my recipes and make them your own. After eating this amazing soup, of course, I started thinking of different variations.  How about half carrots and half parsnips?  How about sweet potatoes?  The possibilities are endless!

The ingredient list is very simple.  You will need to blend the soup in a blender for the best smooth consistency.  Only fill your blender 3/4 full before blending as you can have a “hot” mess in your kitchen if you fill it too high.  I would also recommend holding a clean kitchen towel over the top of the blender while the blender is on.

Cream of Carrot Soup

2 lbs. peeled carrots, cut into 3/4″ pieces *about 6 cups)
4 tablespoons butter
1/2 lb.  chopped yellow onions, about 1 3/4 cups
4 cups chicken broth or vegetable broth
2 cups 2% milk
1/4 teaspoon cayenne pepper

1)  Peel and cut carrots into 3/4″ pieces.
2)  Melt butter over medium heat in a large soup pot and add onions.  Cook until soft, about 7-8 minutes, stir often.
3)  Add carrots, broth and salt to taste.  I added about 1 teaspoon of kosher salt.  Turn up the heat and bring to a boil.  Once it’s boiling, reduce heat to medium again and simmer until the carrots are soft, about 20-30 minutes.  Remove from heat and add milk and cayenne.
4)  Process in blender ins small batches.  Serve hot or very cold.

*Refrigerate left overs.  Makes about 12 one cup servings.  Freezes beautifully.

Have a wonderful day!

Angie

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Corned Beef Brisket…..

Posted by on March 17, 2012

Everyone will be making corned beef tomorrow.  I made it this week for my clients.  I made it the traditional way and the way the package suggests which is to cover with water, add the enclosed seasoning packet and simmering for 2 1/2-3 hours.

Tomorrow we’re having Joe’s family over and I’m making traditional St. Patty’s Day fare.  I’m going to try something a little different with the corned beef.  I usually trim off as much fat as possible before cooking.  This time I’m going to save the trimming until after the beef is cooked tender.  I’m going to put it into a large roasting pan (that has a lid) with the seasoning packet and just cover it with water.  In other words, a lesser amount of water.  Instead of simmering on the stove top I’m going to oven braise at 325′ for 3 1/2 hours.  I think the combination of the very heavy roasting pan and consistent moist heat will make an amazing corned beef…we’ll see.

Once the meat is tender, I’ll remove it and add the halved red potatoes and back into the oven for 30 minutes or so.  I do not boil the cabbage as I think it has little flavor.  I much prefer sauteed cabbage.  It has much more flavor and is quite delicious.  I make it often throughout the year.

I will also make Margie’s Irish Soda Bread and homemade horseradish (scroll down to the next post).  Be sure to use lots of raisins in the soda bread as the recipe suggests.  The bread is so, so delicious!

Of course, I’ll make some sort of sweet ending.  I’m thinking assorted cookies as the corned beef dinner is so heavy.  Have you seen the strawberries??  They’re in season and so beautiful at this time.  If I can find some on sale tomorrow it may change what I’ll be doing for dessert…maybe strawberry shortcake?  I always change my mind, even at the very last minute!

Have a fun and safe St. Patrick’s Day!

Angie

 

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Homemade Horseradish And Yummy Things You Can Do With It….

Posted by on March 14, 2012

If you like horseradish,  you’ve got to try making your own homemade horseradish!  You can find horseradish root in most grocery stores in the produce department.

The perfect accompaniment to your traditional corned beef St. Patrick’s dinner.  Consider yourself warned, this stuff is hot hot hot!

It will keep in the refrigerator for several weeks and will lose potency over time.  For creamy horseradish sauce, mix a tablespoon of horseradish with 1/2 cup each sour cream and plain Greek yogurt.   Delicious with roast beef or lamb.   Make your own cocktail sauce as well.  It’s much less expensive than the bottled kind and has an awesome kick!

Homemade Horseradish

1 large horseradish root, peeled, cut into ½” pieces or smaller  (about 2 cups)
1 cup white vinegar
¼ cup sugar

Place all ingredients into a blender and blend on high until all chunks are well blended.
Store in an air tight container in the refrigerator.

Enjoy!

Angie

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Sauteed Cabbage….

Posted by on March 9, 2012

This is actually my favorite part of  St. Patty’s Day dinner.  When this vegetable is caramelized, it becomes sweet and so flavorful.  You must try this!  It takes a little time to cook as it takes about 40 minutes, but it will be well worth it.  You also must stir often as the sugars in the cabbage can burn.  It can be made ahead if you like.

If you have any leftovers, try tossing the caramelized cabbage with hot linguine and some fresh grated parmesan cheese for a fantastic vegetarian meal!

Sauteed Cabbage

Slice the cabbage into quarters and remove the core.  Thinly slice the entire head.    In a heavy large skillet over medium heat, melt 1 tablespoon of butter and add 2 tablespoons of olive oil.  Add the cabbage.  Season with kosher salt and pepper.  Cook for 40-50 minutes over medium-low heat, stirring often,  until the cabbage is caramelized.

YUM!

Have a great day!

Angie

Filed Under: Holiday Cooking, Side Dishes, Vegetarian | Tagged: Tagged With: ,

Best Irish Soda Bread Recipes…..

Posted by on March 7, 2012

I especially love St. Patrick’s Day because it was about the time I met my husband Joe.   We went to a St. Patty’s Day Party on our first date.  It was then that I knew I wanted to marry him.  Warm fuzzies:-)

I love the traditional St. Patrick’s Day dinner.  So easy to make and so good.  Of course, you must serve Irish Soda Bread.  I make this bread often throughout the year as it goes great with any hearty soup or stew.

There are many, many Irish Soda Recipes out there but the latest one I tried was at my sister-in-law’s mother’s funeral.  I thought what?  A table of Irish Soda Bread at a funeral?  Of course, this was brilliant!  She was known for her delicious soda bread.  It was so sweet, they had shamrock decorated table with offering slices of bread, wrapped bread to take home and her recipe printed on a pretty recipe card.  What a beautiful idea!

I LOVED her recipe.  It was a little sweeter than mine and had an amazing buttery taste.  I will be making her recipe this St. Patrick’s Day.

One of the things that I love most about cooking are cherished traditional family recipes.   Whatever you do, if you have a special recipe from your Mom or Grandma or any family member, make them and share them with your kids.  Dear Margie will live on through her fabulous recipe.  Here it is.

Love the simplicity of the recipe.  You can tell that she made it over and over again so her recipe did not need tons of direction.

The recipe is large.  I am thinking the four pans used for baking would be 8-9″ round.    You could also make half of the batch in mini loaf pans, filling them a little over half full.  Baking time would be about 30 minutes at 350′.   This bread would make amazing french toast!!

Have a wonderful day!

Angie

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Appetizer Party!

Posted by on February 23, 2012

I made this Chicken Satay for our annual party a couple of years ago.

Hello Everyone!

I’m gearing up for one of my favorite parties..Cocktails and Appetizers!

Every February, I like to throw an appetizer party to celebrate the the birthdays of my beloved in-laws.  There are so many birthdays in the fourth quarter that I can’t keep up!  My sweet Mother-in-law hosts in her lovely condo.  Everyone will bring their favorite cocktail and I’ll bring the appetizers and desserts and we enjoy a nice adult evening together.  So fun!

The fun actually begins with me pouring over recipe after recipe.  I also have ideas in my head that sound good too.  Thought I might like to make mini goat cheese balls that I could fry and serve with a warm marinara sauce…  Joe gets tired of me asking what he thinks of different ideas because he knows I’ll most likely change my mind 100 times!

Here’s what I’m thinking so far….

1)  Bacon wrapped shrimp with chipotle BBQ sauce
2)  Roasted garlic hummus with warm whole wheat pita bread
3)  Zucchini keftedes with feta and dill
4)  Greek lamb meatballs with spicy yogurt sauce
5)  Red cabbage salad with simple olive oil and vinegar

Dessert

Chocolate fondue with Frangelico.  Dipping items include fresh strawberries and cubed angel food cake
Snickerdoodles  (my Mother-in-law’s fav) and possibly my famous chocolate chip cookies

I’m about 99% set on my menu.  I was all over the place!  I thought a lot about Thai Spareribs , pork and chive pot stickers with dipping sauce and a spring rolls but they didn’t flow well with my other choices.  I wanted some vegetable offerings as I didn’t want to serve all protein based fare.  My menu tends to be mostly Mediterranean inspired dishes, which are always so good.  I haven’t tried the Greek lamb meatballs but the recipe uses minced jalapeno peppers which will be great with the cool  yogurt.  Now I have to make a shopping list and get going!

I’ll let you know how it goes!

Have a good evening.

Angie

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