Now, I'm really not all that into chicken. I wish I was...but you won't see a lot of chicken on here. And when you do, it's going to be covered in sauce! Just like this :-) Thanks for the inspiration Red Robin!
Jerk-Chicken Sandwiches
2 whole wheat sandwich buns, or thickly sliced bread (we used leftover panini bread)
2 thin sliced chicken breasts
1 1/2 cups Caribbean Jerk marinade
1 tomato, sliced
2-4 slices of pepper jack cheese
4 rings of fresh pineapple
Marinate chicken breasts in a Ziploc bag for 30 minutes to 2 hours. Grill chicken on a Forman or outdoor grill, or cook over the stove in a large skillet. Place a slice of cheese on each side of the bread and warm in the oven until the cheese melts--usually about 350 for 5 minutes. Slice the tomato. Once the chicken is done, quickly sear the pineapple rings over the grill plates--just a few moments. Remove the sandwich buns from the oven, and top with chicken, tomato slices, and pineapple rings.
Be warned--although this dinner is quick and easy, it also gets messy when you're eating--have plenty of napkins! And apologies to Taylor, who does not think sandwiches and paninis are "real recipes"...just offering some fast and creative dinner ideas for weeknights!
Sunday, March 29, 2009
Saturday, March 28, 2009
Smoked Salmon Ravioli in Lemon Cream Sauce
I got a little distracted this week! I made this on Tuesday night, and it was delicious! There are really 2 ways to make it...first you can make the ravioli yourself, which is outlined below, or you can buy pre-made smoked-salmon ravioli from Costco, which is what we actually did :-) It was delicious!
Smoked Salmon Ravioli:
2 1/2 cups flour
1/3 cup water
2 eggs
1 egg yolk
1 tbsp. olive oil
1 tsp. salt
2 packages of smoked salmon broken into flakes
2 cups ricotta cheese
1/2 cup Parmesan cheese
In a medium bowl, mix together smoked salmon, ricotta, and Parmesan--set aside. In a large bowl, combine 1 cup flour and rest of ingredients with mixer on low speed. Mix about 2 minutes with spoon; stir in enough flour to make a soft dough; knead about 20 times until smooth and not sticky, adding more flour is necessary. Once the dough is ready, roll it flat with a well-floured rolling pin or pasta press if you have one. Use a round cookie cutter to cut circles into the pasta dough. Place 1-2 tablespoons of salmon/cheese mixture in the center of the circle (amount of stuffing will depend on the size of the circles). Fold the pasta over, making a half-circle, pinching the pasta closed. Cook raviolis in boiling water until done.
Lemon Cream Sauce w/ Mushrooms and Asparagus
2 cups whipping cream (reduced fat if you can find it)
4 oz cream cheese, cubed
1/2 cup diced onion
1 cup sliced baby portobello mushrooms
2 cups asparagus stalks cut into bite-sized pieces
1 tsp. Tabasco sauce
2 tbsp. lemon juice
In a small skillet, saute mushrooms and asparagus in olive oil until cooked, then remove from heat and set aside. In a medium to large skillet, saute diced onion (hint: If you're like me and despise cutting onions, when you have a recipe that only calls for a portion of the onion, dice the whole thing and put whatever you don't use in a freezer-proof Ziploc bag and freeze). Once the onion begins to cook, add the Tabasco sauce and cream cheese. Stir until the cream cheese melts. Then add the whipping cream and lemon juice. Continue stirring until thoroughly heated. Add the mushrooms and asparagus and reduce heat to low.
Once the ravioli is ready, pour the cream sauce over the top and add additional Parmesan cheese if desired.
It's very rich!!
Smoked Salmon Ravioli:
2 1/2 cups flour
1/3 cup water
2 eggs
1 egg yolk
1 tbsp. olive oil
1 tsp. salt
2 packages of smoked salmon broken into flakes
2 cups ricotta cheese
1/2 cup Parmesan cheese
In a medium bowl, mix together smoked salmon, ricotta, and Parmesan--set aside. In a large bowl, combine 1 cup flour and rest of ingredients with mixer on low speed. Mix about 2 minutes with spoon; stir in enough flour to make a soft dough; knead about 20 times until smooth and not sticky, adding more flour is necessary. Once the dough is ready, roll it flat with a well-floured rolling pin or pasta press if you have one. Use a round cookie cutter to cut circles into the pasta dough. Place 1-2 tablespoons of salmon/cheese mixture in the center of the circle (amount of stuffing will depend on the size of the circles). Fold the pasta over, making a half-circle, pinching the pasta closed. Cook raviolis in boiling water until done.
Lemon Cream Sauce w/ Mushrooms and Asparagus
2 cups whipping cream (reduced fat if you can find it)
4 oz cream cheese, cubed
1/2 cup diced onion
1 cup sliced baby portobello mushrooms
2 cups asparagus stalks cut into bite-sized pieces
1 tsp. Tabasco sauce
2 tbsp. lemon juice
In a small skillet, saute mushrooms and asparagus in olive oil until cooked, then remove from heat and set aside. In a medium to large skillet, saute diced onion (hint: If you're like me and despise cutting onions, when you have a recipe that only calls for a portion of the onion, dice the whole thing and put whatever you don't use in a freezer-proof Ziploc bag and freeze). Once the onion begins to cook, add the Tabasco sauce and cream cheese. Stir until the cream cheese melts. Then add the whipping cream and lemon juice. Continue stirring until thoroughly heated. Add the mushrooms and asparagus and reduce heat to low.
Once the ravioli is ready, pour the cream sauce over the top and add additional Parmesan cheese if desired.
It's very rich!!
Monday, March 23, 2009
Gourmet Cheesesteak Paninis
OK so really it's pretty hard to mess up a panini--you think of what would be good on a sandwich, and it's instantly better on a panini grill. But having a "gourmet panini" obviously sounds a lot better than having a sandwich for dinner, and gets a hot dinner on the table in less than 30 minutes.
So one of our favorite "gourmet paninis" is an upscale twist on the Cheesesteak sandwich.
Gourmet Cheesesteak Paninis
1 cup sliced baby portobello mushrooms
1/2 lb deli sliced roast beef
4 slices of provolone cheese
4 slices of any thick panini bread (usually you can find specified panini loaves in the bakery section, or ciabatta etc.--we use a wheat cracked sourdough)
1/2 cup diced onions
1/2 cup diced green bell pepper
Horseradish spread or deli mustard (Bobby and I have a difference of opinion)
Olive Oil
Saute mushrooms, onions, and peppers in olive oil using a medium to large skillet, while heating the panini press/grill (using a George Forman works too). Spead one side of each piece of bread with horseradish spread or deli mustard, depending on your preference. Then place one slice of cheese on each piece of bread. Top 2 slices of bread with 1/4 lb roast beef. Then evenly distribute the mushroom, onions, and peppers over the top of the roast beef once they're completely cooked. Place remaining 2 slices of bread and cheese on top of the sandwhich. Pour a generous amount of olive oil into a small dish. Using a pastry or other type of brush, generously brush olive oil onto the outside slice of bread--covering the bread entirely. Place each sandwich onto the panini grill/press oil-side-down. Quickly brush additional olive oil onto the top slice of bread before closing the grill/press. Paninis are ready when cheese is melted and meat is heated through. If you're using a Forman grill, this will be only a minute--so don't go far!
So one of our favorite "gourmet paninis" is an upscale twist on the Cheesesteak sandwich.
Gourmet Cheesesteak Paninis
1 cup sliced baby portobello mushrooms
1/2 lb deli sliced roast beef
4 slices of provolone cheese
4 slices of any thick panini bread (usually you can find specified panini loaves in the bakery section, or ciabatta etc.--we use a wheat cracked sourdough)
1/2 cup diced onions
1/2 cup diced green bell pepper
Horseradish spread or deli mustard (Bobby and I have a difference of opinion)
Olive Oil
Saute mushrooms, onions, and peppers in olive oil using a medium to large skillet, while heating the panini press/grill (using a George Forman works too). Spead one side of each piece of bread with horseradish spread or deli mustard, depending on your preference. Then place one slice of cheese on each piece of bread. Top 2 slices of bread with 1/4 lb roast beef. Then evenly distribute the mushroom, onions, and peppers over the top of the roast beef once they're completely cooked. Place remaining 2 slices of bread and cheese on top of the sandwhich. Pour a generous amount of olive oil into a small dish. Using a pastry or other type of brush, generously brush olive oil onto the outside slice of bread--covering the bread entirely. Place each sandwich onto the panini grill/press oil-side-down. Quickly brush additional olive oil onto the top slice of bread before closing the grill/press. Paninis are ready when cheese is melted and meat is heated through. If you're using a Forman grill, this will be only a minute--so don't go far!
Sunday, March 22, 2009
Lemon-Dill Salmon
OK Bobby's Spring Break is over so I'm back in the kitchen...so check the blog this week for roast beef paninis, smoked salmon ravioli in a lemon cream sauce with asparagus and mushrooms, jerked chicken sandwiches, and crab cakes.
It took me a long time to learn to eat salmon outside of my parent's kitchen, but I've managed! And this is one of my preferred ways to prepare it, so I'm making it tonight.
2 salmon fillets (we usually buy ours from Costco)
4-6 sprigs of fresh dill
1/2 cup lemon juice divided
Fresh ground pepper
1 tsp. dried basil divided
Preheat oven to 450
Tear off 2 sheets of aluminum foil, approx. 12 in. in length
Place each salmon fillet on a foil sheet, and shape foil around the salmon so that all sides of the foil are up--making a foil "boat" around the fish. The top of the fish should still be visible.
Ground a reasonable amount of pepper over each fillet
Sprinkle 1/2 tsp. of dried basil on each fillet
Place 2-3 sprigs of dill across the top of each fillet
Pour 1/4 cup of lemon juice over each fillet--letting remaining juice stay at the bottom of the foil "boat"
Place each foil "boat" onto a baking sheet, and bake for 30 minutes or until fish flakes with a fork.
Serve with wild rice and veggie or salad of your choice...we're having sauteed asparagus.
It took me a long time to learn to eat salmon outside of my parent's kitchen, but I've managed! And this is one of my preferred ways to prepare it, so I'm making it tonight.
2 salmon fillets (we usually buy ours from Costco)
4-6 sprigs of fresh dill
1/2 cup lemon juice divided
Fresh ground pepper
1 tsp. dried basil divided
Preheat oven to 450
Tear off 2 sheets of aluminum foil, approx. 12 in. in length
Place each salmon fillet on a foil sheet, and shape foil around the salmon so that all sides of the foil are up--making a foil "boat" around the fish. The top of the fish should still be visible.
Ground a reasonable amount of pepper over each fillet
Sprinkle 1/2 tsp. of dried basil on each fillet
Place 2-3 sprigs of dill across the top of each fillet
Pour 1/4 cup of lemon juice over each fillet--letting remaining juice stay at the bottom of the foil "boat"
Place each foil "boat" onto a baking sheet, and bake for 30 minutes or until fish flakes with a fork.
Serve with wild rice and veggie or salad of your choice...we're having sauteed asparagus.
Thursday, March 19, 2009
Mom's Carrot Cake
Thank you for all of my birthday wishes! And in honor of my birthday, I was going to make Naynie's Chocolate Cake, only to discover--I DON'T HAVE THE RECIPE! Which is probably for the best, because it's not like Bobby and I need to eat a whole cake, right? So instead I'm going to share my favorite cake that I DO have the recipe for!
Carrot Cake
2 tsp baking soda
2 tsp cinnamon
2 cups shredded carrots
2 cups flaked coconut
2 1/4 cups flour
8 oz can of crushed pineapple, drained
1 cup chopped pecans or walnuts
2 cups sugar
2 tsp vanilla
1 1/2 cup vegetable oil
1 tsp salt
3 eggs
Combine sugar, oil, eggs and vanilla in a large bowl and blend with a wooden spoon. Stir in all dry ingredients and mix well. Fold in carrots, coconut, and pecans or walnuts. Bake at 350 for about 50 minutes (use a cake-tester or toothpick to stick in the middle and ensure it's fully cooked). When it's completely cool, frost with the Cream Cheese Frosting recipe below:
Cream Cheese Frosting
3 oz cream cheese, room temperature
1 1/2 to 2 cups of powdered sugar
1/8 cup of milk
1/8 tsp salt
1/4 cup melted butter
1 tsp vanilla
Combine all except powdered sugar and blend well with mixer. Beat in enough sugar to make the mixture spreadable.
Happy Birthday to me :-) We're going to the Melting Pot...yum!
Carrot Cake
2 tsp baking soda
2 tsp cinnamon
2 cups shredded carrots
2 cups flaked coconut
2 1/4 cups flour
8 oz can of crushed pineapple, drained
1 cup chopped pecans or walnuts
2 cups sugar
2 tsp vanilla
1 1/2 cup vegetable oil
1 tsp salt
3 eggs
Combine sugar, oil, eggs and vanilla in a large bowl and blend with a wooden spoon. Stir in all dry ingredients and mix well. Fold in carrots, coconut, and pecans or walnuts. Bake at 350 for about 50 minutes (use a cake-tester or toothpick to stick in the middle and ensure it's fully cooked). When it's completely cool, frost with the Cream Cheese Frosting recipe below:
Cream Cheese Frosting
3 oz cream cheese, room temperature
1 1/2 to 2 cups of powdered sugar
1/8 cup of milk
1/8 tsp salt
1/4 cup melted butter
1 tsp vanilla
Combine all except powdered sugar and blend well with mixer. Beat in enough sugar to make the mixture spreadable.
Happy Birthday to me :-) We're going to the Melting Pot...yum!
Tuesday, March 17, 2009
Bobby's Golden Mac & Cheese
I know it's St. Patty's and all...but we kept it American around here and made some delicious homemade mac & cheese tonight. Since Bobby's on Spring Break, it means he's in charge of the cooking, and this recipe is always one of my top requests. And like many yummy classics...we have Southern Living to originally thank! We've tweaked of course because according to Bobby "If it's not meat, it's not a meal!" (insert your Tool Time-worthy man-grunt here)
Golden Macaroni & Cheese
1 8oz package elbow macaroni (about 2 cups uncooked macaroni)
1 cup milk
1/4 cup all-purpose flour
1 teaspoon onion salt
4 cups shredded cheddar cheese **We use 2 cups of 2% and 2 cups of fat free)
1 cup soft breadcrumbs (about 4.5 slices, crusts removed)
1/4 cup butter or margarine (melted)
Bobby Modification: 1lb cooked spicy Italian sausage
Cook macaroni according to package directions. Place milk, flour, and onion salt in a container that you can shake, like a giant Tupperware or something. Be careful to make sure the lid is on tightly, and shake for approx 1 minute. Stir together flour mixture, 3.5 cups of cheese and cooked macaroni together in a large bowl. Add cooked sausage if using our modified version. Pour mixture into A 13"X9" Pyrex dish that has been sprayed with Pam (TIP: To keep from having to scrape your Pyrex dish at the end of the night, spray it with Pam, then line it with Reynolds Wrap, and then spray it with Pam again...then just throw away the wrap after dinner and wash the Pyrex without scraping!). Sprinkle evenly with remaining cheese and then breadcrumbs. Pour melted butter evenly over the top. Bake at 350 for 45 minutes or until golden brown.
Also worth noting that the butter is to keep the bread crumbs on top from burning in the oven. If you want to omit the bread and butter entirely, feel free...but it does lose the crunchy texture you would have otherwise.
Golden Macaroni & Cheese
1 8oz package elbow macaroni (about 2 cups uncooked macaroni)
1 cup milk
1/4 cup all-purpose flour
1 teaspoon onion salt
4 cups shredded cheddar cheese **We use 2 cups of 2% and 2 cups of fat free)
1 cup soft breadcrumbs (about 4.5 slices, crusts removed)
1/4 cup butter or margarine (melted)
Bobby Modification: 1lb cooked spicy Italian sausage
Cook macaroni according to package directions. Place milk, flour, and onion salt in a container that you can shake, like a giant Tupperware or something. Be careful to make sure the lid is on tightly, and shake for approx 1 minute. Stir together flour mixture, 3.5 cups of cheese and cooked macaroni together in a large bowl. Add cooked sausage if using our modified version. Pour mixture into A 13"X9" Pyrex dish that has been sprayed with Pam (TIP: To keep from having to scrape your Pyrex dish at the end of the night, spray it with Pam, then line it with Reynolds Wrap, and then spray it with Pam again...then just throw away the wrap after dinner and wash the Pyrex without scraping!). Sprinkle evenly with remaining cheese and then breadcrumbs. Pour melted butter evenly over the top. Bake at 350 for 45 minutes or until golden brown.
Also worth noting that the butter is to keep the bread crumbs on top from burning in the oven. If you want to omit the bread and butter entirely, feel free...but it does lose the crunchy texture you would have otherwise.
And so it begins
OK so my fabulous sister-in-law has been telling me for some time now that I need a blog. And in truth, I didn't really give it much consideration because I am pretty sure she might be one of a small handful of people that find my verbose email rants to be witty and amusing (thanks Court!) Then at dinner the other night, one of the other med school wives (we have a club, don't laugh) mentioned that she had a recipe blog--and I thought...I could do that.
As far fetched as it may be to my Island girls and the Sketch Crew-that-was, I actually have a lot of requests for recipes from co-workers and friends in Louisville--because lo and behold, I can actually do more in the kitchen than stare fixedly at a pot of water willing it to make my refrigerated pasta for me (I mean no disrespect to refrigerated pasta).
So instead of writing out recipes on my Humana mail or in a Facebook message, I thought I'd just keep tabs on what's cooking when I've got a quick, relatively healthy, or just plain delicious recipe that evening. I'll do my very best to site my sources, because I'm in no way original, and will hope to have occasional guest features from my mother (who passed on the cooking-gene) and Taylor (who motivated me to cook...because I mean...if he can do it...). And hopefully you'll find a few new ideas!
As far fetched as it may be to my Island girls and the Sketch Crew-that-was, I actually have a lot of requests for recipes from co-workers and friends in Louisville--because lo and behold, I can actually do more in the kitchen than stare fixedly at a pot of water willing it to make my refrigerated pasta for me (I mean no disrespect to refrigerated pasta).
So instead of writing out recipes on my Humana mail or in a Facebook message, I thought I'd just keep tabs on what's cooking when I've got a quick, relatively healthy, or just plain delicious recipe that evening. I'll do my very best to site my sources, because I'm in no way original, and will hope to have occasional guest features from my mother (who passed on the cooking-gene) and Taylor (who motivated me to cook...because I mean...if he can do it...). And hopefully you'll find a few new ideas!
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