Well, this is a first for me. I made this last night and i'm blogging about it today. I deserve a pat on the back - or two :D
I made this wonderful casserole last night for dinner and I must say, I'm a fan. If I could paint my face and put on a big foam hand for this one, I would. But that would be silly and I think big foam hands are kind of tacky. Sorry for all you big foam hand lovers out there. It's time to take it off, and started cooking.
This recipe does take a LONG time. Even by PW standards she has 45 minutes for prep time and 30 minutes for cooking time. So, in real, normal people time you should at least plan to add an extra 20 minutes to it.
She calls for a whole fryer chicken cut up. They didn't have any of those at the store and there was no way i was going to buy a whole chicken and cut it up myself. That would've added another hour to the prep time... well, actually, the recipe just would not have been made. I can't cut up a whole chicken and do everything that comes with cutting whole chickens. That's disgusting. So, I resorted to my favorite chicken part - thighs. Again, i think dark meat gives it a better flavor than white meat anyway.
You need to boil the chicken in a pot of water. She says 20 to 30 minutes. I put the water and the chicken in the pot and when it came to a boil I let it sit in there for about 30 to 35 minutes. Mainly because I thought that would be a good time to sit on my butt and browse the internet for a bit. But you can be good and get to chopping those olives and mushrooms and measuring out the liquid ingredients.
When the chicken is done, remove it from the pot with tongs and set it aside. DO NOT touch the chicken at this point. Remember, it just came out of a pot of boiling water! I know YOU know that, but someone else might not. Then you boil the pasta in that same chicken water. I was a little apprehensive at first, but trusted PW. I don't think it added much additional flavor, but it was nice not having another pot and waiting for it to boil. Make sure you cook your pasta AL DENTE. It will cook extra in the oven later so make sure you don't turn it to mush when you are boiling it. I also used regular spaghetti and not thin spaghetti like the recipe calls for. Thin = mush. I don't like mush.
On to the sauce... When you melt the butter and add the flour, you need to whisk your little heart out and make sure the butter does not burn. Then you add in the chicken broth. I *think* she just uses the chicken/spaghetti water, but I did not do that. First of all, i think it's gross. Second of all, i think the chicken broth that I buy at the store is a heck of a lot tastier than what was in that pot.
Back to the whisking.... continue to whisk in that milk and then when everything is added cook it on low medium for a few minutes. At this point, do not go out and check your mail, go to the bathroom or do anything else that will distract your attention from your pot of sauce. You need to WATCH it so it doesn't bubble too much and burn or evaporate. Trust me. Go check your mail when the chicken is boiling instead.
I think this is the first recipe that Ree hasn't made me chop up parsley. Thank you, Ree. Thank you! But she did make me shred chicken. I would much rather chop parsley than shred chicken, but this was sooooo worth it so I kicked and screamed for about a minute but then dug in my forks and began to shred.
When your sauce is done, you dump all of the good stuff into it. The chicken, the mushrooms, olives and mix it all up. Then you add in the pasta and put it into a casserole dish to bake. Sprinkle it with more parmesan cheese and throw it in the oven at 350. I let it bake for about 30 to 35 minutes until the top was a nice golden brown and crispy.
Dig in and enjoy! This is really one of my favorite recipes and I'm sure i will make it again and again.
Thursday, March 3, 2011
Saturday, February 26, 2011
Chicken Parmigiana - New Family Favorite!
This morning, I received a message from my friend Tim. He accused me of being a slacker because I haven't updated my blog in a while. I can't even argue with that. He's right, I AM a slacker. I have about 6 recipes that I need to blog about, but i just can't get motivated to write. So when Tim offered to make Chicken Parm AND to blog about it how could I pass it up?
Soooo this post is brought to you by my friend Tim - thank you, tim for not being afraid to call me out ;p
First of all, I wanted to thank Angela for starting this blog. I do the cooking in my home (hey, it gets me out of cleaning) and I am starting to get tired of the same old dishes. Coming up with new ideas isn't really all that easy, especially when you have picky eaters in your home. Thanks to this blog, I have already added a few new items to my repertoire.
So before we did the grocery shopping today, I checked in to see what recipes Angela has tried lately. And that is when I found out I was on my own. Since Angela is on hiatus, it was up to me to find something new. I came across the Chicken Parmigiana, and decided that this was something plain enough for the kids, but still a little different than the norm. Plus, I have always wanted to venture out from Ragu and make my own spaghetti sauce. I love it when a plan comes together.
First, on to the nuts and bolts. This was an easy recipe that did not require many ingredients. Half of the items I already had (flour, sugar, salt pepper, olive oil, butter, onion, and parsley). The other items cost $18.25, not including the new $16 tenderizer (my other one broke, don’t ask). This would easily feed 5 people, so if you round up to $25, it is about $5 per person. Actually, we will have plenty of spaghetti and sauce left over after the chicken is gone so in the end, we will get about 8 to 10 meals out of this (assuming the kids don’t revolt from too many leftovers).
Now, I know what you are thinking (assuming that you are still reading). Yes, I did have parsley and onion already. The reason is that I always buy frozen chopped onions and peppers in the frozen food section and keep them in the freezer for just such an occasion. I’m all about easy and cutting onions is just too time consuming. At the end of the day, nobody will know that you used frozen onions (or peppers). As for the parsley, I had some leftover from the meatloaf recipe I tried recently. Somebody once told me that you can freeze leftover cilantro for future use (true story). So, I figured the same would hold true for parsley. It worked quite well and I think it was easier to chop up when it was frozen.
The only other areas where I may have veered off the path a bit is with the wine and cheese. I’m not much of a wine drinker and I didn’t want half a bottle of leftover wine. So after a quick call to my mother, I settled in on cooking wine. Ree stresses over and over to get “the good stuff” for the cheese. But since I like easy, I got grated parmesean. I did get the Buitoni brand, but I’m not sure if that counts as “good stuff.”
One thing I learned while trying these new recipes recently is that it is very important to read the whole recipe first. I also think it helps to measure and prepare all of your ingredients ahead of time. So, I took my time doing this and I think it really created a very stress free preparation. I even sat down a couple of times while cooking! It could just be that this was an easy recipe, but I cannot stress how important it is to do this.
Everything went well and it came out very good. Even the kids liked it! My wife Alethea told me she has never even had this dish before, which I didn’t even think that was possible. This definitely is going in the rotation. And now I have a sauce that I can make to impress my friends when I get tired of Ragu.
Soooo this post is brought to you by my friend Tim - thank you, tim for not being afraid to call me out ;p
First of all, I wanted to thank Angela for starting this blog. I do the cooking in my home (hey, it gets me out of cleaning) and I am starting to get tired of the same old dishes. Coming up with new ideas isn't really all that easy, especially when you have picky eaters in your home. Thanks to this blog, I have already added a few new items to my repertoire.
So before we did the grocery shopping today, I checked in to see what recipes Angela has tried lately. And that is when I found out I was on my own. Since Angela is on hiatus, it was up to me to find something new. I came across the Chicken Parmigiana, and decided that this was something plain enough for the kids, but still a little different than the norm. Plus, I have always wanted to venture out from Ragu and make my own spaghetti sauce. I love it when a plan comes together.
First, on to the nuts and bolts. This was an easy recipe that did not require many ingredients. Half of the items I already had (flour, sugar, salt pepper, olive oil, butter, onion, and parsley). The other items cost $18.25, not including the new $16 tenderizer (my other one broke, don’t ask). This would easily feed 5 people, so if you round up to $25, it is about $5 per person. Actually, we will have plenty of spaghetti and sauce left over after the chicken is gone so in the end, we will get about 8 to 10 meals out of this (assuming the kids don’t revolt from too many leftovers).
Now, I know what you are thinking (assuming that you are still reading). Yes, I did have parsley and onion already. The reason is that I always buy frozen chopped onions and peppers in the frozen food section and keep them in the freezer for just such an occasion. I’m all about easy and cutting onions is just too time consuming. At the end of the day, nobody will know that you used frozen onions (or peppers). As for the parsley, I had some leftover from the meatloaf recipe I tried recently. Somebody once told me that you can freeze leftover cilantro for future use (true story). So, I figured the same would hold true for parsley. It worked quite well and I think it was easier to chop up when it was frozen.
The only other areas where I may have veered off the path a bit is with the wine and cheese. I’m not much of a wine drinker and I didn’t want half a bottle of leftover wine. So after a quick call to my mother, I settled in on cooking wine. Ree stresses over and over to get “the good stuff” for the cheese. But since I like easy, I got grated parmesean. I did get the Buitoni brand, but I’m not sure if that counts as “good stuff.”
One thing I learned while trying these new recipes recently is that it is very important to read the whole recipe first. I also think it helps to measure and prepare all of your ingredients ahead of time. So, I took my time doing this and I think it really created a very stress free preparation. I even sat down a couple of times while cooking! It could just be that this was an easy recipe, but I cannot stress how important it is to do this.
Everything went well and it came out very good. Even the kids liked it! My wife Alethea told me she has never even had this dish before, which I didn’t even think that was possible. This definitely is going in the rotation. And now I have a sauce that I can make to impress my friends when I get tired of Ragu.
Wednesday, February 9, 2011
Portobello-Prosciutto Burgers - Eh.
I have been soooooo dreading writing this blog post and that's probably why it's taken me two weeks to do it! This is the first recipe that I felt was just so-so. Don't get me wrong, it was GOOD but it wasn't mind-blowing good... and i really wanted it to be mind-blowing good. I mean c'mon what's better than prosciutto? In my opinion, nothing.
On to the recipe... PW calls for TWO portobello mushrooms per sandwich. If you've never seen a portobello, they are usually the size of your head. Well maybe not the size of YOUR head, but I have a pretty small head. If they aren't the size of your freakishly small head, then they are at least the size of your hand. Now take your hands and put them on top of each other, now put them inside of a bun. Do you really want to eat a sandwich with that much mushroom on it? No, you really don't. I'm a big fan of mushrooms and this was even too much mushroom for me. I would recommend cutting it down to one shroom per sandwich. You'll be glad you did.
PW recommends marinating the mushrooms in red wine. But it's totally optional. I tried it because she's usually always right (except when she tells you to put Apple Cider in Chicken and Dumplings... then she's wrong. VERY, very wrong). Okay, let's try this at home. If you make the recipe according to her specifications it calls for 8 portobello mushrooms. And she says to marinate these 8 small-head-sized mushrooms in 1 cup of red wine. Seriously try it. Okay, did you? good. You probably noticed that 1 cup of red wine is not enough to marinate 8 freakishly large mushrooms in. First of all, 8 of these won't fit in a normal sized bowl. Even if they did fit in a normal sized bowl when you pour in 1 cup of wine the only ones that are getting marinated are the ones at the very bottom of the bowl. So, it really doesn't work. Personally I would lay them out in a pan and drizzle them with olive oil, balsamic vinegar, salt and pepper. Then i would flip them over and do it on the other side too. Let them sit like that for 30 minutes to one hour and I have a feeling it will be a trillion times better than the one cup of red wine.
You need to grill the mushrooms either on an outside grill or on one of those grill pans that you put on the stove. It was cold so I didn't want to go outside and grill (read: I have no idea how to light the thing) and I don't have one of those fancy grill pans.
Mental note: buy a fancy grill pan.
So I stuck them on a panini maker. I thought my reasoning was good.... it LOOKS like a grill and it gets hot like a grill so it must work like a grill. Wrong. It took FOREVER to cook those suckers.
So when they were finally done, I followed the rest of the recipe as it was written. Please, please, please don't skimp on the mayo/basil dressing that's in this recipe. That really did make the whole sandwich. Halfway through eating it, I pulled off one of the mushrooms because like i said before it was too much.
Next time I make these (if there is a next time) I will definitely try marinating them with the olive oil/balsamic combo. I don't even like balsamic vinegar, but I have a feeling it will be MUCH better than the red wine.
Stay warm and happy cooking :)
On to the recipe... PW calls for TWO portobello mushrooms per sandwich. If you've never seen a portobello, they are usually the size of your head. Well maybe not the size of YOUR head, but I have a pretty small head. If they aren't the size of your freakishly small head, then they are at least the size of your hand. Now take your hands and put them on top of each other, now put them inside of a bun. Do you really want to eat a sandwich with that much mushroom on it? No, you really don't. I'm a big fan of mushrooms and this was even too much mushroom for me. I would recommend cutting it down to one shroom per sandwich. You'll be glad you did.
PW recommends marinating the mushrooms in red wine. But it's totally optional. I tried it because she's usually always right (except when she tells you to put Apple Cider in Chicken and Dumplings... then she's wrong. VERY, very wrong). Okay, let's try this at home. If you make the recipe according to her specifications it calls for 8 portobello mushrooms. And she says to marinate these 8 small-head-sized mushrooms in 1 cup of red wine. Seriously try it. Okay, did you? good. You probably noticed that 1 cup of red wine is not enough to marinate 8 freakishly large mushrooms in. First of all, 8 of these won't fit in a normal sized bowl. Even if they did fit in a normal sized bowl when you pour in 1 cup of wine the only ones that are getting marinated are the ones at the very bottom of the bowl. So, it really doesn't work. Personally I would lay them out in a pan and drizzle them with olive oil, balsamic vinegar, salt and pepper. Then i would flip them over and do it on the other side too. Let them sit like that for 30 minutes to one hour and I have a feeling it will be a trillion times better than the one cup of red wine.
You need to grill the mushrooms either on an outside grill or on one of those grill pans that you put on the stove. It was cold so I didn't want to go outside and grill (read: I have no idea how to light the thing) and I don't have one of those fancy grill pans.
Mental note: buy a fancy grill pan.
So I stuck them on a panini maker. I thought my reasoning was good.... it LOOKS like a grill and it gets hot like a grill so it must work like a grill. Wrong. It took FOREVER to cook those suckers.
So when they were finally done, I followed the rest of the recipe as it was written. Please, please, please don't skimp on the mayo/basil dressing that's in this recipe. That really did make the whole sandwich. Halfway through eating it, I pulled off one of the mushrooms because like i said before it was too much.
Next time I make these (if there is a next time) I will definitely try marinating them with the olive oil/balsamic combo. I don't even like balsamic vinegar, but I have a feeling it will be MUCH better than the red wine.
Stay warm and happy cooking :)
Thursday, January 27, 2011
Chicken and Dumplings - Oooo La La
I have made this chicken and dumplings recipe before but it was before I started writing this blog so I wanted to try it again. It was soooooo delicious the first time, it deserved a repeat performance.
A quick backstory about chicken and dumplings... One day in a land far, far away (Branson, Missouri) my mom and dad had chicken and dumplings at a friend's house. My dad loved it so much and wanted my mom to make it for them when they got home. My mom searched and searched for the perfect recipe but never seemed to get it right. It was too runny, it was too thick, the dumplings were too soft, the dumplings were too hard, well you get the point. She tried to perfect this recipe for MONTHS. Every weekend for 4 months we had chicken and dumplings for our Sunday night dinner. Every time we had to analyze it and figure out what needed to be added or taken away. It was brutal. That was the end of chicken and dumplings for me for a while. I was traumatized by them. My mom finally gave up her search for the perfect recipe and didn't thinkt about them again for years. I think she was traumatized too.
Needless to say, when I saw this recipe I was apprehensive. Did I want to get stuck in the never-ending chicken and dumplings loop too? Did I really want to go down that road? Yes. Apparently I did and I'm happy to report that it came out PERFECT the first time. And then perfect again the second time. I brought some to my parents for them to taste the perfection, and they gave it four thumbs up too :) If it's not an Italian dish and my parents like it, you know it's a winner.
Okay, now on to the recipe. Ree says that the prep time is 15 minutes and the cook time is 20 minutes. Remember those super powers? Well they must be at work again. If you look through the recipe you will notice that the time she states that it takes to do certain things is a lot more than 20 minutes. Maybe we need to get her a calculator? Just kidding, Ree. I have nothin' but love for you and your recipes :) This recipe took approximately 1.5 hours for me to make. So make sure you start two hours before you want to serve it.
The recipe calls for a whole fryer cut up into pieces. I didn't want to cut up a chicken - so I just grabbed a family pack of chicken thighs. I think dark meat has more flavor than white meat anyway so I didn't miss the whole chicken. If you REALLY feel the need to cut into a whole chicken. Here's a tutorial that shows you how to do it humanely.
You will need to season the chicken pieces with salt and pepper, dredge them in flour and then brown them in a pot. You don't need to worry about the chicken cooking all of the way the first time because you will add it back in later. I browned the pieces for about 5 minutes on each side. After you put them back in the pot (when the recipe calls for it), you will need to take them out again to shred them. Make sure you count how many pieces go in the pot so you know how many need to come out. Then you can follow this video on how to shred chicken. You will need to remove the skin before you begin to shred the pieces. Just please note that the chicken is VERY HOT (it just came out of a pot of boiling liquid) so be very careful handling it.
The recipe calls for 1/2 cups of carrots, 1/2 cup of celery and one whole onion diced. I used a rough chop on these. I didn't totally mince it since I didn't want them to just evaporate into the soup. I also used around 3/4 cup of each. As for the onion - i used a white onion because I feel that yellow onions get too sweet when they are cooked and for those of you that know me, you know there will be no sweet and savory recipes here. Here's a tutorial on how to dice an onion if you feel like watching another video.
Speaking of sweet and savory, Ree calls for 1/2 cup of Apple Cider for this recipe. Um, did i read that right? Apple cider? You want me to pour apple cider into this delicate tasty creation from the gods? No thank you, Ree. No thank you. She says to trust her. Usually I do trust her, but not on this one. If you make this and you decide to put in the Apple Cider please let me know how it goes. Maybe I'm missing out on something wonderful, but I really have to trust my instincts on this one and beg you not to do it. Since I didn't use it, I just added extra chicken broth to the pot.
A note on the chicken broth. Buy extra. You will need it when you heat this up to have it later. The dumplings are floury so they will make the broth really thick after it sits for a while but if you add some extra chicken broth to the leftovers, it will be like the first time you had it.
As for the seasonings, it calls for 1/2 tsp of ground thyme and 1/4 tsp of tumeric. The first time I made this I used the full amounts of both. The second time I made it, I cut the 1/2 tsp of thyme down to 1/4 tsp. I felt that the first batch was overpowered by the thyme. A wise person once said that when it comes to cooking, you can always add but you can never take away. So true. So if you use 1/4 tsp and you feel like it needs more go ahead and add the rest.
And now for the most important part... The DUMPLINGS. Ree uses cornmeal in them. I was a little apprehensive at first, but I trusted her and made them exactly how she said. I have to say, the cornmeal gives the dumplings a nice texture. Make sure you let them sit before you drop them in the pot. And also please, please, please make sure you sift the dry ingredients before mixing it all together. I'm not sure why you need to sift dry ingredients, but i have learned the hard way that if a recipe says sift, you sift. Don't ask questions. Just do it.
That's it. Everything else is pretty straight forward. Oh, she does say that you need 2 tbsp of olive oil, but she never says when to use it so I just omitted it.
I hope you enjoy this as much as we did. It really is wonderful.
Some notes to remember: "You can always add but you can't take away" This really is an important one to remember when you are cooking. And never, ever, ever use apple cider in chicken and dumplings. Really. Never.
A quick backstory about chicken and dumplings... One day in a land far, far away (Branson, Missouri) my mom and dad had chicken and dumplings at a friend's house. My dad loved it so much and wanted my mom to make it for them when they got home. My mom searched and searched for the perfect recipe but never seemed to get it right. It was too runny, it was too thick, the dumplings were too soft, the dumplings were too hard, well you get the point. She tried to perfect this recipe for MONTHS. Every weekend for 4 months we had chicken and dumplings for our Sunday night dinner. Every time we had to analyze it and figure out what needed to be added or taken away. It was brutal. That was the end of chicken and dumplings for me for a while. I was traumatized by them. My mom finally gave up her search for the perfect recipe and didn't thinkt about them again for years. I think she was traumatized too.
Needless to say, when I saw this recipe I was apprehensive. Did I want to get stuck in the never-ending chicken and dumplings loop too? Did I really want to go down that road? Yes. Apparently I did and I'm happy to report that it came out PERFECT the first time. And then perfect again the second time. I brought some to my parents for them to taste the perfection, and they gave it four thumbs up too :) If it's not an Italian dish and my parents like it, you know it's a winner.
Okay, now on to the recipe. Ree says that the prep time is 15 minutes and the cook time is 20 minutes. Remember those super powers? Well they must be at work again. If you look through the recipe you will notice that the time she states that it takes to do certain things is a lot more than 20 minutes. Maybe we need to get her a calculator? Just kidding, Ree. I have nothin' but love for you and your recipes :) This recipe took approximately 1.5 hours for me to make. So make sure you start two hours before you want to serve it.
The recipe calls for a whole fryer cut up into pieces. I didn't want to cut up a chicken - so I just grabbed a family pack of chicken thighs. I think dark meat has more flavor than white meat anyway so I didn't miss the whole chicken. If you REALLY feel the need to cut into a whole chicken. Here's a tutorial that shows you how to do it humanely.
You will need to season the chicken pieces with salt and pepper, dredge them in flour and then brown them in a pot. You don't need to worry about the chicken cooking all of the way the first time because you will add it back in later. I browned the pieces for about 5 minutes on each side. After you put them back in the pot (when the recipe calls for it), you will need to take them out again to shred them. Make sure you count how many pieces go in the pot so you know how many need to come out. Then you can follow this video on how to shred chicken. You will need to remove the skin before you begin to shred the pieces. Just please note that the chicken is VERY HOT (it just came out of a pot of boiling liquid) so be very careful handling it.
The recipe calls for 1/2 cups of carrots, 1/2 cup of celery and one whole onion diced. I used a rough chop on these. I didn't totally mince it since I didn't want them to just evaporate into the soup. I also used around 3/4 cup of each. As for the onion - i used a white onion because I feel that yellow onions get too sweet when they are cooked and for those of you that know me, you know there will be no sweet and savory recipes here. Here's a tutorial on how to dice an onion if you feel like watching another video.
Speaking of sweet and savory, Ree calls for 1/2 cup of Apple Cider for this recipe. Um, did i read that right? Apple cider? You want me to pour apple cider into this delicate tasty creation from the gods? No thank you, Ree. No thank you. She says to trust her. Usually I do trust her, but not on this one. If you make this and you decide to put in the Apple Cider please let me know how it goes. Maybe I'm missing out on something wonderful, but I really have to trust my instincts on this one and beg you not to do it. Since I didn't use it, I just added extra chicken broth to the pot.
A note on the chicken broth. Buy extra. You will need it when you heat this up to have it later. The dumplings are floury so they will make the broth really thick after it sits for a while but if you add some extra chicken broth to the leftovers, it will be like the first time you had it.
As for the seasonings, it calls for 1/2 tsp of ground thyme and 1/4 tsp of tumeric. The first time I made this I used the full amounts of both. The second time I made it, I cut the 1/2 tsp of thyme down to 1/4 tsp. I felt that the first batch was overpowered by the thyme. A wise person once said that when it comes to cooking, you can always add but you can never take away. So true. So if you use 1/4 tsp and you feel like it needs more go ahead and add the rest.
And now for the most important part... The DUMPLINGS. Ree uses cornmeal in them. I was a little apprehensive at first, but I trusted her and made them exactly how she said. I have to say, the cornmeal gives the dumplings a nice texture. Make sure you let them sit before you drop them in the pot. And also please, please, please make sure you sift the dry ingredients before mixing it all together. I'm not sure why you need to sift dry ingredients, but i have learned the hard way that if a recipe says sift, you sift. Don't ask questions. Just do it.
That's it. Everything else is pretty straight forward. Oh, she does say that you need 2 tbsp of olive oil, but she never says when to use it so I just omitted it.
I hope you enjoy this as much as we did. It really is wonderful.
Some notes to remember: "You can always add but you can't take away" This really is an important one to remember when you are cooking. And never, ever, ever use apple cider in chicken and dumplings. Really. Never.
Tuesday, January 25, 2011
Ginger Steak Salad - YUMMERS!
After this past weekend of junk food and Chipotle, I was craving some veggies so I dug through the Pioneer Woman's recipes and found this little gem. If you are craving greens and are craving some steak, this is the perfect salad for you! Or if you aren't craving either, you should still try it. Branch out and live a little.
I just went back to the recipe to see how many servings she says this makes. She says it serves 1. ONE?! That MUST be a typo. Alicia and I had it last night and we have PLENTY left over to have two more servings. So, I would say it serves at least four. The recipe calls for 8oz of salad greens, but I only used 6oz so it may even serve more if you use the total amount.
I love Thai Steak salads and this recipe reminded me of one. Thai salads usually include cucumbers, red onions and cilantro so I went ahead and added those ingredients to the salad. I also doubled the salad dressing recipe. If it ends up being too much for you, you can always keep it in the fridge and use it on a plain salad. It would be just as delicious.
As for the steak, I like my steaks medium-rare with a strong emphasis on the rare. I bought a nice Rib-Eye that was about 1lb in weight. It was a thick cut steak so it took about 2.5 minutes on each side in a REALLY hot skillet. I would flip it over every 1.5 minutes though because the brown sugar in the marinade will burn quickly. Speaking of the marinade - PW suggests that you marinate it for 30 minutes to 2 hours. Mine marinated for around 45 minutes and it was perfect.
As I was making this recipe, I realized that I not only hate chopping parsley but I also hate chopping ginger. I found this little tutorial for you though in case you want to reference it... it may make it easier for you, but if you are like me you will still loathe the task. I do LOVE chopping garlic though. Go figure.
I made this recipe pretty much exactly as Ree wrote it, except for the little changes I mentioned above. This is a GREAT salad that will satisfy any appetite!
Happy Cooking!
I just went back to the recipe to see how many servings she says this makes. She says it serves 1. ONE?! That MUST be a typo. Alicia and I had it last night and we have PLENTY left over to have two more servings. So, I would say it serves at least four. The recipe calls for 8oz of salad greens, but I only used 6oz so it may even serve more if you use the total amount.
I love Thai Steak salads and this recipe reminded me of one. Thai salads usually include cucumbers, red onions and cilantro so I went ahead and added those ingredients to the salad. I also doubled the salad dressing recipe. If it ends up being too much for you, you can always keep it in the fridge and use it on a plain salad. It would be just as delicious.
As for the steak, I like my steaks medium-rare with a strong emphasis on the rare. I bought a nice Rib-Eye that was about 1lb in weight. It was a thick cut steak so it took about 2.5 minutes on each side in a REALLY hot skillet. I would flip it over every 1.5 minutes though because the brown sugar in the marinade will burn quickly. Speaking of the marinade - PW suggests that you marinate it for 30 minutes to 2 hours. Mine marinated for around 45 minutes and it was perfect.
As I was making this recipe, I realized that I not only hate chopping parsley but I also hate chopping ginger. I found this little tutorial for you though in case you want to reference it... it may make it easier for you, but if you are like me you will still loathe the task. I do LOVE chopping garlic though. Go figure.
I made this recipe pretty much exactly as Ree wrote it, except for the little changes I mentioned above. This is a GREAT salad that will satisfy any appetite!
Happy Cooking!
Friday, January 21, 2011
Beef with Snow Peas - Hell Yeah!
I made this last Saturday night and am just now posting about it. I'm the worst kind of procrastinator... I have been crowned the queen of procrastination. Right now I'm writing this because what I should be doing is organizing and cleaning, but that sounds hideously boring so I shall write about glorious beef and snow peas instead.
This is one of the Pioneer Woman's most favorite recipes and I have to say it is one of my favorites too! For this recipe I already had the Soy Sauce, Cooking Sherry, Brown sugar, cornstarch, crushed red pepper and rice on hand. Shhhhhh.. don't tell anyone, but I made this recipe a couple of months ago and LOVED it. So I remade it so I could 1, blog about it and 2, eat it again!
I had to purchase the snow peas, beef, ginger and green onion.. so my total per serving only came out to 2.20! Woo hoo! PW says this makes 8 servings and she's probably right about that.
A note about the rice. The recipe calls for Jasmine or other long-grained rice. Save yourself some time and effort and buy this rice. Most of the time when you use Jasmine or Basmati rice, you have to rinse it, and rinse it, and rinse it, and rinse it some more until the water runs clear so you don't get sticky, icky rice. But, the Mahatma brand Jasmine rice is so easy to cook and it is delicious and fluffy and you will want to eat the whole pot! If you made the Pasta with Bacon and Mushrooms you should have some chicken broth left over. If you do, use 1/2 chicken broth and 1/2 water for the liquid. Also, if you add a tablespoon or two of butter (depending on how much rice you are making) and some salt you won't be disappointed. It really brings out the wonderful flavor of the rice.
Okay, enough about the rice. Let's get to the beef. For this recipe you need a Flank Steak. Flank steak is VERY tender when sliced VERY thin. It's not so tender when you don't slice it thin. So please for the love of all that is good and holy slice the flank steak thinly. You need a SHARP knife to do this and not a serrated knife. Please do NOT use a serrated knife. You will destroy the meat and you will hate this recipe. Cut the meat against the grain and it'll be a very easy task.
Ree calls for peanut oil or sesame oil to brown the beef and the snow peas. I actually used about a TBSP of sesame oil and two TBSP of olive oil. I love, love, love sesame oil and i think it gives the dish a nice flavor.
Speaking of the oil, please take note that when she says the pan needs to be VERY hot, it needs to be VERY hot. If it's not you won't sear in the flavor and your beef and snow peas will be very, very sad. So since you have oil in a VERY hot pan it will spit and dance around in there. Please don't let kids near the stove when cooking this.
The other thing that I modified was the soy sauce. I used a 1/4 c of full sodium soy sauce and a 1/4 c of low sodium soy sauce. I did this so i wouldn't have to add salt at the end. You should NOT have to add any salt at all to this recipe if you make it this way.
Everything else I did according to Ree's recipe and it was very easy to follow and really, really delicious. If you make this, I expect an invite for dinner :)
This is one of the Pioneer Woman's most favorite recipes and I have to say it is one of my favorites too! For this recipe I already had the Soy Sauce, Cooking Sherry, Brown sugar, cornstarch, crushed red pepper and rice on hand. Shhhhhh.. don't tell anyone, but I made this recipe a couple of months ago and LOVED it. So I remade it so I could 1, blog about it and 2, eat it again!
I had to purchase the snow peas, beef, ginger and green onion.. so my total per serving only came out to 2.20! Woo hoo! PW says this makes 8 servings and she's probably right about that.
A note about the rice. The recipe calls for Jasmine or other long-grained rice. Save yourself some time and effort and buy this rice. Most of the time when you use Jasmine or Basmati rice, you have to rinse it, and rinse it, and rinse it, and rinse it some more until the water runs clear so you don't get sticky, icky rice. But, the Mahatma brand Jasmine rice is so easy to cook and it is delicious and fluffy and you will want to eat the whole pot! If you made the Pasta with Bacon and Mushrooms you should have some chicken broth left over. If you do, use 1/2 chicken broth and 1/2 water for the liquid. Also, if you add a tablespoon or two of butter (depending on how much rice you are making) and some salt you won't be disappointed. It really brings out the wonderful flavor of the rice.
Okay, enough about the rice. Let's get to the beef. For this recipe you need a Flank Steak. Flank steak is VERY tender when sliced VERY thin. It's not so tender when you don't slice it thin. So please for the love of all that is good and holy slice the flank steak thinly. You need a SHARP knife to do this and not a serrated knife. Please do NOT use a serrated knife. You will destroy the meat and you will hate this recipe. Cut the meat against the grain and it'll be a very easy task.
Ree calls for peanut oil or sesame oil to brown the beef and the snow peas. I actually used about a TBSP of sesame oil and two TBSP of olive oil. I love, love, love sesame oil and i think it gives the dish a nice flavor.
Speaking of the oil, please take note that when she says the pan needs to be VERY hot, it needs to be VERY hot. If it's not you won't sear in the flavor and your beef and snow peas will be very, very sad. So since you have oil in a VERY hot pan it will spit and dance around in there. Please don't let kids near the stove when cooking this.
The other thing that I modified was the soy sauce. I used a 1/4 c of full sodium soy sauce and a 1/4 c of low sodium soy sauce. I did this so i wouldn't have to add salt at the end. You should NOT have to add any salt at all to this recipe if you make it this way.
Everything else I did according to Ree's recipe and it was very easy to follow and really, really delicious. If you make this, I expect an invite for dinner :)
Monday, January 17, 2011
Pasta with Bacon and Mushrooms
I was looking for a recipe to cook on Friday night and stumbled upon this one from Ree's extensive collection. Pasta, Okay. Mushrooms, Yum. Bacon, YES please. So I headed to the store to get my ingredients for this one and for the one that I cooked on Saturday night... look for that post soon.
This recipe has pretty simple ingredients and for my calculations I already had the Olive Oil and the Garlic. Ree says that this recipe serves 4. So according to her calculations this recipe cost 4.70 per person. Please keep in mind that i'm not figuring out how much one cup of parmesean calculates to, I'm just adding up what I bought divided by the number of people it serves. I figure that if you have to buy everything anyway you should know how much it will really cost. The good news is that this recipe definitely serves more than 4. I don't know how they grow them out there on the pioneer front, but we have already had 4 healthy servings and we have at least two more. Soooo according to 6 servings, it will be 3.13/serving. If you have a little bird appetite you might even be able to get 8 servings out of this so then it's only 2.35. Just depends on how hungry you are.
So, I get home with the ingredients and head to work on the recipe. This time I calculated how long it took me to do the recipe versus how long she says it takes to cook. According to her it takes 25 minutes total. That's prep time + cooking time. For me it took 45 minutes total. See, I told you she has super powers.
Let's start with the prep. The first thing you need to do is get everything chopped and diced and ready to go. So, we'll start with the most important part. The BACON. This recipe calls for 3 pieces of bacon... um, okay. I made it 8 pieces of bacon. I mean, who doesn't like bacon? If you don't like bacon, then you aren't going to like this blog. So slice up your 3 to 8 pieces in 1/2" pieces and set aside. Grab your mushrooms and clean them off. I was always told that mushrooms like cats hate water (yes, i did just successfully pull off a cat/mushroom analogy. Jealous? you should be.). I never, ever rinse them under the faucet. I always dampen a paper towel and just wipe off the dirt. But in doing some research there is much controversy over the proper way to wash a mushroom. Who knew. Some people say don't do it, others say it's fine as long as you don't soak them. So you chose whatever way you feel more comfortable. Once they are clean, grab a sharp knife and thinly slice them. Set those aside too.
Grab your parsley and take off a bunch of it. I used a handful. Wash it and pat it dry with a paper towel. Then put it on your cutting board and say a prayer to your higher power for the strength to chop it. I HATE chopping parsley. With a passion, I hate it. I've found that if you bunch it all up in your fingers and then chop, it makes it easier. Keep chopping until it is finely minced. Give thanks that it is over and you shall never have to do it again. Well, at least for that day.
Now you are ready to start cooking! If you follow the recipe, it is all pretty simple to do. If you are using a non-stick pan it is going to be really, really hard for you to brown the mushrooms. The non-stick surface doesn't really brown things very well. Turn the heat on your stove on HIGH. I did medium high for about 5 minutes and then really, really high for another 5 minutes. That seemed to work well. If you have a cast-iron skillet, then i would just follow the directions that she has, since that is what she uses.
Ree recommends that you use thin spaghetti or angel hair. Thin spaghetti and angel hair really absorb the sauce... so unless you plan on eating it all in one night or you plan to make some sort of sticky pasta sculpture out of it, you should opt for something that won't absorb as much. Maybe penne or farfalle. I would also recommend doubling the liquid in the recipe. So double cream, half and half and chicken broth. She says that for the chicken broth you can use white wine instead if you want. I actually used half chicken broth and half white wine. I think the white wine gives it a nice flavor. She recommends that if the sauce is absorbing too much to add some of the water from the pasta. Yuck. That just gives you, well, watery sauce. If after you double the liquids it is still too thick, add more chicken broth. You'll be glad that you did.
Now, here's a quiz for you. Ree forgets one critical part in the preparation instructions. Go back and reread them.
Do you know what it is?
No?
Okay, I'll tell you.... In my opinion, she left out the most important part. She tells you to cook the bacon and then set it aside, but she never tells you to add it back in! The shame. The shame. How could she forget the BACON?! I made an executive decision and added it in right after I turned off the heat on the sauce.
If you don't eat all of the pasta in one night, when you reheat the sauce add a little chicken broth to thin it out. You may need to add some extra Parmesan as well. Your call.
Well, that's all for today. Happy parsley chopping to you and yours.
This recipe has pretty simple ingredients and for my calculations I already had the Olive Oil and the Garlic. Ree says that this recipe serves 4. So according to her calculations this recipe cost 4.70 per person. Please keep in mind that i'm not figuring out how much one cup of parmesean calculates to, I'm just adding up what I bought divided by the number of people it serves. I figure that if you have to buy everything anyway you should know how much it will really cost. The good news is that this recipe definitely serves more than 4. I don't know how they grow them out there on the pioneer front, but we have already had 4 healthy servings and we have at least two more. Soooo according to 6 servings, it will be 3.13/serving. If you have a little bird appetite you might even be able to get 8 servings out of this so then it's only 2.35. Just depends on how hungry you are.
So, I get home with the ingredients and head to work on the recipe. This time I calculated how long it took me to do the recipe versus how long she says it takes to cook. According to her it takes 25 minutes total. That's prep time + cooking time. For me it took 45 minutes total. See, I told you she has super powers.
Let's start with the prep. The first thing you need to do is get everything chopped and diced and ready to go. So, we'll start with the most important part. The BACON. This recipe calls for 3 pieces of bacon... um, okay. I made it 8 pieces of bacon. I mean, who doesn't like bacon? If you don't like bacon, then you aren't going to like this blog. So slice up your 3 to 8 pieces in 1/2" pieces and set aside. Grab your mushrooms and clean them off. I was always told that mushrooms like cats hate water (yes, i did just successfully pull off a cat/mushroom analogy. Jealous? you should be.). I never, ever rinse them under the faucet. I always dampen a paper towel and just wipe off the dirt. But in doing some research there is much controversy over the proper way to wash a mushroom. Who knew. Some people say don't do it, others say it's fine as long as you don't soak them. So you chose whatever way you feel more comfortable. Once they are clean, grab a sharp knife and thinly slice them. Set those aside too.
Grab your parsley and take off a bunch of it. I used a handful. Wash it and pat it dry with a paper towel. Then put it on your cutting board and say a prayer to your higher power for the strength to chop it. I HATE chopping parsley. With a passion, I hate it. I've found that if you bunch it all up in your fingers and then chop, it makes it easier. Keep chopping until it is finely minced. Give thanks that it is over and you shall never have to do it again. Well, at least for that day.
Now you are ready to start cooking! If you follow the recipe, it is all pretty simple to do. If you are using a non-stick pan it is going to be really, really hard for you to brown the mushrooms. The non-stick surface doesn't really brown things very well. Turn the heat on your stove on HIGH. I did medium high for about 5 minutes and then really, really high for another 5 minutes. That seemed to work well. If you have a cast-iron skillet, then i would just follow the directions that she has, since that is what she uses.
Ree recommends that you use thin spaghetti or angel hair. Thin spaghetti and angel hair really absorb the sauce... so unless you plan on eating it all in one night or you plan to make some sort of sticky pasta sculpture out of it, you should opt for something that won't absorb as much. Maybe penne or farfalle. I would also recommend doubling the liquid in the recipe. So double cream, half and half and chicken broth. She says that for the chicken broth you can use white wine instead if you want. I actually used half chicken broth and half white wine. I think the white wine gives it a nice flavor. She recommends that if the sauce is absorbing too much to add some of the water from the pasta. Yuck. That just gives you, well, watery sauce. If after you double the liquids it is still too thick, add more chicken broth. You'll be glad that you did.
Now, here's a quiz for you. Ree forgets one critical part in the preparation instructions. Go back and reread them.
Do you know what it is?
No?
Okay, I'll tell you.... In my opinion, she left out the most important part. She tells you to cook the bacon and then set it aside, but she never tells you to add it back in! The shame. The shame. How could she forget the BACON?! I made an executive decision and added it in right after I turned off the heat on the sauce.
If you don't eat all of the pasta in one night, when you reheat the sauce add a little chicken broth to thin it out. You may need to add some extra Parmesan as well. Your call.
Well, that's all for today. Happy parsley chopping to you and yours.
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