Week 4 of April: (back to Rachael Ray!)
Cran-Raisin Barbecue Sauce over Chicken - I subbed some things for the maple syrup so it could have been better
Sloppy Chipotle Joes - AWESOME- we loved these
Braised Bockwurst and Warm Vegetable-Hard Cider 'Kraut with German Style Potatoes - this tastes like Authentic German food, Highly recommended from someone with an obsession for their foodstufs
That was it for this week, we ate out a lot and had leftovers.
Tuesday, May 12, 2009
Catching Up- More April Recipes
Week 3 of April:
Meatball Soup With Broccoli Rabe - Made with the spinach instead of rabe as it suggests, really good
Pork-Stuffed Collard Greens - This is as Southern as it gets! Great spices!
Basil Ceasar Salmon - Thought it was time to cook some fish again, this was one to use again
Quick Baked Chicken - like shepard's pie only with ground chicken
Creole Shrimp and Grits- Southern Food Again FTW! This time Creole, and it was terrific!
Meatball Soup With Broccoli Rabe - Made with the spinach instead of rabe as it suggests, really good
Pork-Stuffed Collard Greens - This is as Southern as it gets! Great spices!
Basil Ceasar Salmon - Thought it was time to cook some fish again, this was one to use again
Quick Baked Chicken - like shepard's pie only with ground chicken
Creole Shrimp and Grits- Southern Food Again FTW! This time Creole, and it was terrific!
Catching Up- Weekly Recipes from April
Week 2 of April looked something like this:
Darryl Hannah's Curry (vegetarian) - Eric did not like
Thai Beef and Noodle Salad - We both loved this, easiest thing to make ever
Chipotle Chicken And Beans - a little spicy, but great
Confetti Meatloaf - a meatloaf with veggies? whoever heard of such a thing! 4 stars for this one and kiddie friendly
Darryl Hannah's Curry (vegetarian) - Eric did not like
Thai Beef and Noodle Salad - We both loved this, easiest thing to make ever
Chipotle Chicken And Beans - a little spicy, but great
Confetti Meatloaf - a meatloaf with veggies? whoever heard of such a thing! 4 stars for this one and kiddie friendly
Update for Followers, New readers
I am changing my blog a little bit due to time constraints and other life things going on. Instead of a daily post, I am now going to focus on a weekly post of what I am cooking that week with links to the recipes. Lately I have been cooking different recipes than the usual Rachael Ray, and I am finding that I am not making as many changes and subs to these (ha ha kind of funny isn't it). So I might put some notes next to each recipe about it, but that will be about it for now.
Does anyone find this not as appealing or interesting? Please leave me some feedback!
Thanks
Does anyone find this not as appealing or interesting? Please leave me some feedback!
Thanks
Thursday, April 9, 2009
Baking- Rhubarb Cake
I am still missing my recipe journal, so I had to look up a recipe to make a Rhubarb Cake. It was hard to find a recipe from scratch, most of them used cake mixes (no!).
I did not have quite enough rhubarb, so I mixed in some strawberries. I did not think the cake was sweet enough, but my husband loved it! He doesn't like sweet stuff, so this was perfect for him.
Do not put this in the refrigerator or the fruit gets soggy and molds. Keep it on the counter.
I did not have quite enough rhubarb, so I mixed in some strawberries. I did not think the cake was sweet enough, but my husband loved it! He doesn't like sweet stuff, so this was perfect for him.
Do not put this in the refrigerator or the fruit gets soggy and molds. Keep it on the counter.
4/6 Cowboy Steak with Chimchurri
I found this recipe on Cafemom, I am copying and pasting so you don't have to join a group to see it.
A cowboy steak is a rather thick (2-inches) cut of meat. It lends itself well to searing first, to get browning, then slower cooking with either indirect heat on the grill, or in the oven.
Yield: Serves 3 - 4.
Steak Ingredients:
1.) 1 2-lb "Cowboy Steak" (frenched beef rib steak)
2.) Salt
3.) Pepper
Chimichurri Ingredients:
1.) 1-1/2 cups firmly packed fresh flat-leaf parsley, trimmed of thick stems
2.) 4-6 garlic cloves
3.) 3 Tbsps fresh oregano leaves
4.) 3 Tbsp red or white wine vinegar
5.) 3/4 cup olive oil
6.) 1-1/2 teaspoon sea salt
7.) 1/2 teaspoon red pepper flakes
8.) 1/4 teaspoon freshly ground black pepper
Preparation:
1. Prepare the chimichurri sauce/marinade. Finely chop the parsley, garlic and oregano (can do with a food processor), place in a small bowl. Stir in the vinegar, oil, salt, pepper, and red pepper flakes. Set aside two thirds of the sauce for serving with the steak (cover with plastic wrap and let sit at room temperature). The remaining third of the sauce will be for the marinade.
2. Place steak in a bowl or large ziplock bag. Take about a third of the prepared chimichurri sauce and coat the steak for a marinade. Cover completely with plastic wrap or remove air from ziplock bag and secure close. Let steak marinate for several hours. Remove steak from refrigerator 2 hours before cooking so that it gets close to room temperature before cooking. Right before cooking, wipe off marinade from steak and sprinkle steak generously with salt and pepper.
3a. Grilling Instructions Prepare grill so that one side has high, direct heat and another side has indirect heat. Brush grill grates with vegetable oil. Place steak first on the side of the grill with high, direct heat, so that it sears. Grill for a minute or two on each side, enough to brown the meat. Then transfer the steak to the indirect heat side of the grill. Cover the grill, try to maintain a grill temperature of 350°F. Cook for 5-10 minutes (or more) until the steak is cooked to your desired level of doneness. You can use the finger test to check for doneness, or a meat thermometer. For rare, pull the meat off the gril at an internal temp of 120°F. For medium rare, 125-130°F. Remove the meat to a plate and cover with aluminum foil. Let rest for 5 minutes before serving.
3b. Stovetop/Oven Instructions Preheat oven to 350°F. Heat a large cast iron skillet on medium high to high heat. Hold the steak fat-side down to render a little of the fat into the pan. Then sear each side until nicely browned, about a minute or two each. Transfer the steak (if using cast iron pan, can place the whole pan in the oven) to the oven to finish to desired doneness, anywhere from 5 to 15 minutes, depending on the thickness and size of the steak and how well done you like it. You can use the finger test to check for doneness, or a meat thermometer. For rare, pull the meat out of the oven at an internal temp of 120°F. For medium rare, 125-130°F. Remove the meat to a plate and cover with aluminum foil. Let rest for minutes before serving. Serve steak with remaining chimichurri sauce.
This is a fairly simple recipe. My husband doesn't really love parsely like I do, so I did marinate the steak in the chimchurri. But I did not serve it with the steak. We liked this, but I don't think I marinated it long enough because it was still a bit tough. If I made it again I might use a tad meat tenderizer.
I served this with mashed potatoes and refried beans that I made using leftover kidney beans, black beans, salt and pepper, cumin and coriander. I mashed them in a skillet and heated.
A cowboy steak is a rather thick (2-inches) cut of meat. It lends itself well to searing first, to get browning, then slower cooking with either indirect heat on the grill, or in the oven.
Yield: Serves 3 - 4.
Steak Ingredients:
1.) 1 2-lb "Cowboy Steak" (frenched beef rib steak)
2.) Salt
3.) Pepper
Chimichurri Ingredients:
1.) 1-1/2 cups firmly packed fresh flat-leaf parsley, trimmed of thick stems
2.) 4-6 garlic cloves
3.) 3 Tbsps fresh oregano leaves
4.) 3 Tbsp red or white wine vinegar
5.) 3/4 cup olive oil
6.) 1-1/2 teaspoon sea salt
7.) 1/2 teaspoon red pepper flakes
8.) 1/4 teaspoon freshly ground black pepper
Preparation:
1. Prepare the chimichurri sauce/marinade. Finely chop the parsley, garlic and oregano (can do with a food processor), place in a small bowl. Stir in the vinegar, oil, salt, pepper, and red pepper flakes. Set aside two thirds of the sauce for serving with the steak (cover with plastic wrap and let sit at room temperature). The remaining third of the sauce will be for the marinade.
2. Place steak in a bowl or large ziplock bag. Take about a third of the prepared chimichurri sauce and coat the steak for a marinade. Cover completely with plastic wrap or remove air from ziplock bag and secure close. Let steak marinate for several hours. Remove steak from refrigerator 2 hours before cooking so that it gets close to room temperature before cooking. Right before cooking, wipe off marinade from steak and sprinkle steak generously with salt and pepper.
3a. Grilling Instructions Prepare grill so that one side has high, direct heat and another side has indirect heat. Brush grill grates with vegetable oil. Place steak first on the side of the grill with high, direct heat, so that it sears. Grill for a minute or two on each side, enough to brown the meat. Then transfer the steak to the indirect heat side of the grill. Cover the grill, try to maintain a grill temperature of 350°F. Cook for 5-10 minutes (or more) until the steak is cooked to your desired level of doneness. You can use the finger test to check for doneness, or a meat thermometer. For rare, pull the meat off the gril at an internal temp of 120°F. For medium rare, 125-130°F. Remove the meat to a plate and cover with aluminum foil. Let rest for 5 minutes before serving.
3b. Stovetop/Oven Instructions Preheat oven to 350°F. Heat a large cast iron skillet on medium high to high heat. Hold the steak fat-side down to render a little of the fat into the pan. Then sear each side until nicely browned, about a minute or two each. Transfer the steak (if using cast iron pan, can place the whole pan in the oven) to the oven to finish to desired doneness, anywhere from 5 to 15 minutes, depending on the thickness and size of the steak and how well done you like it. You can use the finger test to check for doneness, or a meat thermometer. For rare, pull the meat out of the oven at an internal temp of 120°F. For medium rare, 125-130°F. Remove the meat to a plate and cover with aluminum foil. Let rest for minutes before serving. Serve steak with remaining chimichurri sauce.
This is a fairly simple recipe. My husband doesn't really love parsely like I do, so I did marinate the steak in the chimchurri. But I did not serve it with the steak. We liked this, but I don't think I marinated it long enough because it was still a bit tough. If I made it again I might use a tad meat tenderizer.
I served this with mashed potatoes and refried beans that I made using leftover kidney beans, black beans, salt and pepper, cumin and coriander. I mashed them in a skillet and heated.
4/3 Disaster Dinner
I am mainly posting this to solicit help from my cousins. I would rather not even talk about it lol, but I guess we all have a meal that was a total failure.
I grew up eating fried catfish and hush puppies because my parents had a lake in their back yard. My uncle and family also had a lake. I don't know the recipes they used, but they were always good.
I tried to make a healthy version of catfish, baked and stuffed. It was SO BAD, and the hush puppies were even worse. We threw all of it out, I felt so bad.
So please help Catherine, I need the family recipes!
I grew up eating fried catfish and hush puppies because my parents had a lake in their back yard. My uncle and family also had a lake. I don't know the recipes they used, but they were always good.
I tried to make a healthy version of catfish, baked and stuffed. It was SO BAD, and the hush puppies were even worse. We threw all of it out, I felt so bad.
So please help Catherine, I need the family recipes!
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