Monday, November 30, 2009

Maple-Hoisin Salmon

This recipe is a super-easy and delicious way to make salmon. The whole thing including preheating the oven takes 25 minutes!

I tripled the recipe and changed the directions a little bit from the original.

3 tablespoon maple syrup
3 tablespoon hoisin sauce
1 tablespoon Dijon mustard
1 teaspoon coarsely ground black pepper
6 6-oz salmon fillets

Preheat oven to 400. Brush Pyrex pan with olive oil.

Combine first 4 ingredients in a small bowl.

Place salmon skin-side down in prepared pan. Brush with sauce.

Bake 15 minutes.

Serves 6.

Source

Sunday, November 29, 2009

Secrets of a Lazy Dishwasher

I'd label this "secrets of a lazy cook" but my laziness really comes in when it comes to cleanup, not to cooking itself.

I'm all about the shortcuts.

But I have some very nice pots and pans that are not dishwasher safe. Sometimes that's a real pain in the neck. It's so much nicer at the end of a meal to just toss everything in the dishwasher and be done with it.

It took me long enough, but I finally remembered that I have Corning Ware. I can cook on the stovetop with it. I can use it in the oven, or even the microwave. Best of all, it's dishwasher safe!

I'll definitely be using the Corning Ware for more than au gratin potatoes and baked beans.

Chicken Caroline

An original recipe by my friend Caroline! We loved it.

Get the recipe with photo and nutrition facts at Cook and Count!

Saturday, November 21, 2009

Apple Pie

This recipe has been in my family a long time. We got it from the lady who used to live in the apartment downstairs from my grandmother. Mrs. Heerschap was famous for her apple pie.

I like to use a mixture of apples in this pie. Tart, firm apples work best (Granny Smith, Rome, Gala, Macintosh)

8 medium apples, peeled and sliced
2 tablespoons flour
3/4 cup sugar
1 teaspoon salt
1 tablespoon lemon juice
1/4 cup brown sugar
1 teaspoon cinnamon
butter
2 pie crusts*

Mix ingredients. Place in bottom pie crust. Dot with butter. Top with remaining crust. Pinch edges closed. Cut vents in top of crust.

Bake 40 minutes at 400.

*I like to use the recipe in the Better Homes & Gardens Baking Book:
2 cups flour
2/3 cup shortening
1/2 tsp salt
6 to 8 TBL ice water

Mix flour, shortening and salt with a fork. Add water little by little until the dough comes together. Wrap it in plastic wrap and refrigerate at least an hour. (And the less you handle the dough, the better.)

Wednesday, November 18, 2009

Honey Pork Chops



Here is my version of Honey Pork Chops, inspired by the recipe at Alicia's Recipes. I make this in a foil packet for easy cleanup. This can even be done in individual foil packets if you prefer.

1 Vidalia onion, thinly sliced
2 apples, peeled & thinly sliced (tart, firm apples like Granny Smith work best)
2 tablespoons honey
2 teaspoons caraway seeds, divided
6 boneless pork chops, (1/2" thick)*
1 tsp garlic salt
1/2 tsp freshly ground pepper
2 TBL Dijon mustard

Preheat oven to 350. Line a 9X13 baking dish with enough foil that it can be used as a cover. Spray with nonstick baking spray. Layer onions and apples in the bottom of the dish. Drizzle honey on top and sprinkle with 1 teaspoon caraway seeds. Sprinkle pork chops with garlic salt and pepper and spread mustard on them. Place chops on apples (mustard side up) and sprinkle with remaining 1 teaspoon caraway seeds. Cover and bake 45 minutes.

Note: Thicker or bone-in pork chops will need a longer cook time.

Sunday, November 08, 2009

NOVEMBER 2009 Menu Plan

Updated as I go.

SUN. Nov. 1: Ham and cabbage at Mom & Dad's.

MON. Nov. 2: Easy Chicken Enchiladas

TUES. Nov. 3: Dr. Pepper Pork Roast (this was a "technology fail" since we got home from a basketball game almost an hour late. It was, shall we say, quite overcooked.)

WED. Nov. 4: Garlic & cheddar chicken, yellow rice, mixed vegetables

THURS. Nov. 5: Spaghetti

FRI. Nov. 6: Chinese take-out

SAT. Nov. 7: Attended a wedding

SUN. Nov. 8: Nacho night!

MON. Nov. 9: Honey-barbecue chicken wings

TUES. Nov. 10: Beef paysanne

WED. Nov. 11: Teriyaki Pork

THURS. Nov. 12: Spaghetti

FRI. Nov. 13: Sandwiches

SAT. Nov. 14: Boy Scout spaghetti dinner

SUN. Nov. 15: Burgers with pepper-jack cheese & caramelized onions

MON. Nov. 16: Cousin Sharon's Chicken & Biscuit Casserole

TUES. Nov. 17: Honey Pork Chops, au gratin potatoes, green beans with almonds

WED. Nov. 18: Chili

THURS. Nov. 19: Spaghetti

FRI. Nov. 20: Pizza

SAT. Nov. 21: Spanish Garlic Shrimp, rice

SUN. Nov. 22: Garlic & Cheddar Chicken, yellow rice, mixed vegetables

MON. Nov. 23: Chef Mark's Pot Roast, noodles, gravy, fresh green beans

TUES. Nov. 24: Spaghetti

WED. Nov. 25: Taco Skillet

THURS. Nov. 26: Thanksgiving dinner

FRI. Nov. 27: Mini penne with shrimp marinara

SAT. Nov. 28: Chicken Caroline, rice, green beans amandine

SUN. Nov. 29: Tandoori Chicken, au gratin potatoes, broccoli

MON. Nov. 30: Maple-Hoisin Salmon

Tuesday, November 03, 2009

Easy Enchiladas

I was in the mood for some enchiladas yesterday, and I remembered that Amanda had posted a recipe for Enchilada Sauce that I wanted to try. I changed the recipe a bit to reflect what I had in the house, and we really liked the result. (Also, I skipped the part about using a blender.) This is a great way to use leftover chicken (or turkey, or pot roast).

ENCHILADA SAUCE
2 8-oz cans tomato sauce
1/4 cup chopped green chilies and 1 tbl juice (I buy the chilies in a jar)
2/3 cup water
1 tbsp chili powder
1/2 tsp ground cumin
1/2 tsp dried oregano
1 heaping TBL garlic, minced
2 TBL minced onion, mixed with 2 TBL water and allowed to sit 15 minutes

Place all ingredients into a small saucepan and bring to a boil. Reduce heat and simmer, uncovered for 5-7 minutes.

ENCHILADAS (makes 8)

2 cups cooked, shredded chicken, beef or pork mixed with 1/2 cup enchilada sauce
1 medium onion, chopped fine
1 1/2 cups cheddar-jack cheese, shredded (reserve a little for topping)
8 flour tortillas (8-inch size)
1 cup enchilada sauce

Cover the bottom of a casserole dish with a little enchilada sauce.
Add a scoop of the chicken-and-sauce mix to each tortilla. Top with a handful of cheese and some onion and roll like a burrito. Place in the casserole dish.
When all enchiladas are in the dish, pour the rest of the 1 cup of sauce over the top. Sprinkle a little cheese over the top of the enchiladas as well.
Bake, covered, at 400 for 15 minutes.

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