Interesting dish for tonight,it is Manchego Cheesy Rice. Manchego is a soft cheese made from sheeps milk. Rather tasty, as a matter of fact it taste a bit like feta cheese, and it can be hard to find, but find some I did. I made this as a side dish to my families fourth of july meal.
Ingredients
2 tablespoons butter
1 1/2 cups white rice
3 cups chicken stock
Handful flat-leaf parsley, finely chopped
1 cup grated Manchego cheese
Salt and pepper
Directions
Melt butter over medium heat in a medium sauce pot. Add rice and toast in butter 2 minutes. Add stock and bring rice up to a boil. Cook rice 17 to 18 minutes until tender and liquids are absorbed. Remove from heat, fluff rice with fork, then stir in the parsley and cheese. Season the rice with salt and pepper, to taste.
The verdict.............well that family ate it all and stated they wished I had made more...........so I guess the verdict is.......delicious.
Until tomorrow, I hope everyone has a great weekend.
Saturday, July 4, 2009
Tuesday, June 30, 2009
Salad time
Ok readers tonight it was Veggie Salad with Horseradish Dressing.......I promise my meat eating readers that tomorrow, i will make a main course dish with meat......perhaps Lo Mien, so tune back in for tomorrow nights show.....
Here we go for tonight.........
Ingredients
1/2 tablespoon prepared horseradish
1/2 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon honey
3 tablespoons evoo
1 (12-ounce) sack shredded carrots
8 radishes, thinly sliced
1/2 cup chopped flat-leaf parsley
2 to 3 sprigs dill, chopped
Salt and freshly ground black pepper
Directions
In a salad bowl combine the horseradish, mustard, red wine vinegar and honey. In a slow steady steam add the extra-virgin olive oil and whisk to combine. Add the carrots, radishes, dill and parsley, toss to coat. Season with salt and pepper, toss again and serve.
The verdict..........I loved this one.....the texture of the radish and carrots goes well together..........and overall the flavors really blend well. I could see adding some crumbled blue cheese or feta to this for a little extra somethig different.
I know are somewhat skidish whe it comes to radishes, but i say give this one a try.
Until tomorrow.......
Here we go for tonight.........
Ingredients
1/2 tablespoon prepared horseradish
1/2 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon honey
3 tablespoons evoo
1 (12-ounce) sack shredded carrots
8 radishes, thinly sliced
1/2 cup chopped flat-leaf parsley
2 to 3 sprigs dill, chopped
Salt and freshly ground black pepper
Directions
In a salad bowl combine the horseradish, mustard, red wine vinegar and honey. In a slow steady steam add the extra-virgin olive oil and whisk to combine. Add the carrots, radishes, dill and parsley, toss to coat. Season with salt and pepper, toss again and serve.
The verdict..........I loved this one.....the texture of the radish and carrots goes well together..........and overall the flavors really blend well. I could see adding some crumbled blue cheese or feta to this for a little extra somethig different.
I know are somewhat skidish whe it comes to radishes, but i say give this one a try.
Until tomorrow.......
Monday, June 29, 2009
Trip to Greece
What a monday.........I am tired, wornout, just plan beat. I did not have time for lunch so I am looking forward to nights meal which is Greek Salad......I love greek food with a passion........healthy, hearty and tasty..:-)
Ingredients
1/2 seedless cucumber, chopped
2 vine-ripe tomatoes, chopped
1 medium red onion, chopped
1 red bell pepper, seeded and chopped
1 can quartered artichoke hearts in water, drained
1/2 cup flat-leaf parsley leaves, coarsely chopped
Coarse salt and black pepper
1/2 lemon, juiced
1 small shallot, minced
3 tablespoons red wine vinegar
1 teaspoon dried oregano
1/3 cup EVOO
12 pepperoncini hot peppers
1 cup pitted kalamata olives
2 cups Feta Cheese crumbled
Directions
Arrange the cucumbers, tomatoes, onions and peppers, artichoke hearts and parsley on a platter. Squeeze the lemon juice over the platter, juicing the fruit cut-side-up to keep the seeds from falling into salad. Season with salt and pepper.
Place shallots, vinegar and oregano in a bowl and let stand 5 minutes. Whisk in extra-virgin olive oil in a slow stream. Pour dressing over salad. Garnish salad with Feta, hot peppers and olives.
The verdict.........ok, I loved the salad, I enjoyed it with some fresh peta bread. Also I added feta to the dish instead of two cans of tuna as racael does. This was a very refreshing meal and gave me a great burst of energy........this was just the perfect dish for me, after a long day at work.
Until tomorrow.............
Ingredients
1/2 seedless cucumber, chopped
2 vine-ripe tomatoes, chopped
1 medium red onion, chopped
1 red bell pepper, seeded and chopped
1 can quartered artichoke hearts in water, drained
1/2 cup flat-leaf parsley leaves, coarsely chopped
Coarse salt and black pepper
1/2 lemon, juiced
1 small shallot, minced
3 tablespoons red wine vinegar
1 teaspoon dried oregano
1/3 cup EVOO
12 pepperoncini hot peppers
1 cup pitted kalamata olives
2 cups Feta Cheese crumbled
Directions
Arrange the cucumbers, tomatoes, onions and peppers, artichoke hearts and parsley on a platter. Squeeze the lemon juice over the platter, juicing the fruit cut-side-up to keep the seeds from falling into salad. Season with salt and pepper.
Place shallots, vinegar and oregano in a bowl and let stand 5 minutes. Whisk in extra-virgin olive oil in a slow stream. Pour dressing over salad. Garnish salad with Feta, hot peppers and olives.
The verdict.........ok, I loved the salad, I enjoyed it with some fresh peta bread. Also I added feta to the dish instead of two cans of tuna as racael does. This was a very refreshing meal and gave me a great burst of energy........this was just the perfect dish for me, after a long day at work.
Until tomorrow.............
Sunday, June 28, 2009
30 Minute Southern Classic
Today's dish is Country Captain Chicken over White and Wild rice. I have to say, that i am from the south, but I had never had or really even herd of this dish, so i was a tad excited to make it, cause one.......never had it and two......I love making new dishes.
Ingredients
2 3/4 cups water
1 tablespoon butter
1 1/2 cups white and wild rice or long grain rice
2/3 cup flour
1 rounded tablespoon paprika
4 pieces, whole boneless, skinless chicken breast
3 boneless, skinless chicken thighs
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 medium onion, chopped
2 or 3 large cloves garlic, smashed
1 tablespoon curry powder or mild curry paste
1 cup chicken stock
1 can diced tomatoes in puree or chunky style crushed tomatoes
1/4 cup golden raisins or currants
2 ounces, 1 small pouch, sliced almonds, lightly toasted
3 scallions, chopped, for garnish
Directions
Bring water to a boil in a medium saucepan. Add butter and rice and return water to a boil. Reduce heat to low and cover the pot. Cook rice 20 minutes or until tender. Turn off heat and fluff rice with a fork.
Combine flour and paprika in a shallow dish. Season chicken with salt and pepper. Cut each chicken breast and thigh in 1/2 on an angle. Coat chicken pieces in paprika seasoned flour. Wash your hands and chicken work surfaces thoroughly.
Heat a large skillet over medium high heat. Add oil to the pan. Brown chicken pieces, 3 minutes on each side, and remove from the skillet. Add butter to the pan, then stir in peppers, onions and garlic. Season the veggies with salt and pepper and saute them 5 to 7 minutes to soften. Add curry, stock, tomatoes and raisins. Slide chicken back into the skillet and simmer over moderate heat for 5 minutes to combine flavors and finish cooking the chicken through. Place skillet on a trivet and serve the chicken from the pan. Garnish the Country Captain's chicken with sliced almonds. Transfer rice to a serving dish and garnish with chopped scallions
The Verdict.........well, i have to be honest and say that this was not the best dish i have had. It was not bad, I am just saying that it was just ok to me. Not the bet of rachaels dishes, but it is one i am glad i tried, but again it was just ok.
Wow, my review was sounding a little like randy Jackson from idol, telling someone it was good just not great ;-)
I think it was the amount of tomatoes, it just seemed to over power the rest of the dish.........interesting though, although I had doubts when i saw raisins/currents as an ingredient, I ca say, I did like the flavor they added in. If I make this again, I think i would cut the tomatoes down a bit and double the amount of currents.
Until tomorrow..........y'all have a good evening.
Ingredients
2 3/4 cups water
1 tablespoon butter
1 1/2 cups white and wild rice or long grain rice
2/3 cup flour
1 rounded tablespoon paprika
4 pieces, whole boneless, skinless chicken breast
3 boneless, skinless chicken thighs
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 medium onion, chopped
2 or 3 large cloves garlic, smashed
1 tablespoon curry powder or mild curry paste
1 cup chicken stock
1 can diced tomatoes in puree or chunky style crushed tomatoes
1/4 cup golden raisins or currants
2 ounces, 1 small pouch, sliced almonds, lightly toasted
3 scallions, chopped, for garnish
Directions
Bring water to a boil in a medium saucepan. Add butter and rice and return water to a boil. Reduce heat to low and cover the pot. Cook rice 20 minutes or until tender. Turn off heat and fluff rice with a fork.
Combine flour and paprika in a shallow dish. Season chicken with salt and pepper. Cut each chicken breast and thigh in 1/2 on an angle. Coat chicken pieces in paprika seasoned flour. Wash your hands and chicken work surfaces thoroughly.
Heat a large skillet over medium high heat. Add oil to the pan. Brown chicken pieces, 3 minutes on each side, and remove from the skillet. Add butter to the pan, then stir in peppers, onions and garlic. Season the veggies with salt and pepper and saute them 5 to 7 minutes to soften. Add curry, stock, tomatoes and raisins. Slide chicken back into the skillet and simmer over moderate heat for 5 minutes to combine flavors and finish cooking the chicken through. Place skillet on a trivet and serve the chicken from the pan. Garnish the Country Captain's chicken with sliced almonds. Transfer rice to a serving dish and garnish with chopped scallions
The Verdict.........well, i have to be honest and say that this was not the best dish i have had. It was not bad, I am just saying that it was just ok to me. Not the bet of rachaels dishes, but it is one i am glad i tried, but again it was just ok.
Wow, my review was sounding a little like randy Jackson from idol, telling someone it was good just not great ;-)
I think it was the amount of tomatoes, it just seemed to over power the rest of the dish.........interesting though, although I had doubts when i saw raisins/currents as an ingredient, I ca say, I did like the flavor they added in. If I make this again, I think i would cut the tomatoes down a bit and double the amount of currents.
Until tomorrow..........y'all have a good evening.
Thursday, June 25, 2009
Southern Special
Ok, tonight I am making Chicken Fried Steaks and Creamed Pan Gravy with Biscuits and being from the south, I do have some opinion on what this dish should really be. Growing up in Tenn. I have had many a dinner of chicken fried steak and for my taste, the white milk gravy is the way to go. ut there are others, like my grandfather, who refer a red eye gravy with their steak. So it is with some interest that I make tonight's dish, that I see calls for a brown gravy.
In all of my years of cooking, I have never actually made this item before, so in a way I am looking forward to it, or at least my dinner guest is, since I am a vegetarian. I let might guest pick tonight's dish and, although she knows I am not a meat eater, she picked this anyway, cause as she likes to tell me "A person needs to eat meat to be healthy"............I am not convinced, but here we go :-)
Ingredients
1 1 /2 pounds (1/2-inch thick) round steak
1 cup plus 2 tablespoons flour
1/3 cup cornmeal
1 teaspoon sweet paprika (I got paprika, but could not find "sweet" paprika at all at the store)
1 teaspoon salt, 1/3 palm full
1/2 teaspoon ground pepper
2 eggs beaten
2 tablespoons water
4 tablespoons vegetable oil
1 1/4 cups beef broth
1/4 cup half-and-half or cream,
1 package bake-off biscuits, prepared according to package directions
Waxed paper
Directions
Preheat large, heavy skillet over medium high heat.
Set steaks on to a waxed paper lined work surface and cover with another piece of waxed paper. Pound steaks to 1/4-inch thick. Pull steaks off work surface and set to the side. Line work surface with more waxed paper. Pour 1/2 cup flour into 2 piles on opposite sides of the work space. Add cornmeal, paprika, salt and pepper to 1 pile of flour. Beat eggs and water in a pie plate or shallow dish.
Cut steaks into 4 portions and coat in flour, eggs, then seasoned flour and cornmeal.
Add 2 tablespoons oil to hot pan and cook 2 steaks at a time. Brown steaks about 2 minutes per side, or until cooked and remove from the pan. Add 2 tablespoons more oil and repeat with remaining 2 steaks. Remove steaks to serving platter and pour off all but 2 to 3 tablespoons of drippings. Add 2 tablespoons flour to drippings and cook 2 minutes. Whisk in broth and season with salt and pepper. Whisk half and half or cream into gravy. When gravy bubbles, remove from heat.
Serve steaks and warm biscuits with gravy on top
The Verdict..........
Well my guest, she thinks this is the best thing I have made so far. I had a biscuit with some of the gravy and I have to admit, it is pretty good. I am taking her word that the steak is great.............her word and the cats too, they ate some steak and seemed to really enjoy it.
I will also say that as a side item, I mashed some potatoes to go with the steaks, as, I think when you have chicken fried steak, the only acceptable side dish is mashed potatoes.
I will also say, that although I liked this brown gravy, the southerner inside of me, is still wanting the white milk gravy.
Overall though, this was a success and was made in around 25 minutes.
In other somewhat Rachael Rayish news, this weekend, I am hoping to purchase a set of her cutlery, since the knife block I had, is like a twenty dollar set I got years ago and really is not getting the job done. So a trip to Crate and Barrel is in order or a trip to some place that I can find that sells Rachael's stuff.
Until tomorrow, I hope you all have a good evening.
In all of my years of cooking, I have never actually made this item before, so in a way I am looking forward to it, or at least my dinner guest is, since I am a vegetarian. I let might guest pick tonight's dish and, although she knows I am not a meat eater, she picked this anyway, cause as she likes to tell me "A person needs to eat meat to be healthy"............I am not convinced, but here we go :-)
Ingredients
1 1 /2 pounds (1/2-inch thick) round steak
1 cup plus 2 tablespoons flour
1/3 cup cornmeal
1 teaspoon sweet paprika (I got paprika, but could not find "sweet" paprika at all at the store)
1 teaspoon salt, 1/3 palm full
1/2 teaspoon ground pepper
2 eggs beaten
2 tablespoons water
4 tablespoons vegetable oil
1 1/4 cups beef broth
1/4 cup half-and-half or cream,
1 package bake-off biscuits, prepared according to package directions
Waxed paper
Directions
Preheat large, heavy skillet over medium high heat.
Set steaks on to a waxed paper lined work surface and cover with another piece of waxed paper. Pound steaks to 1/4-inch thick. Pull steaks off work surface and set to the side. Line work surface with more waxed paper. Pour 1/2 cup flour into 2 piles on opposite sides of the work space. Add cornmeal, paprika, salt and pepper to 1 pile of flour. Beat eggs and water in a pie plate or shallow dish.
Cut steaks into 4 portions and coat in flour, eggs, then seasoned flour and cornmeal.
Add 2 tablespoons oil to hot pan and cook 2 steaks at a time. Brown steaks about 2 minutes per side, or until cooked and remove from the pan. Add 2 tablespoons more oil and repeat with remaining 2 steaks. Remove steaks to serving platter and pour off all but 2 to 3 tablespoons of drippings. Add 2 tablespoons flour to drippings and cook 2 minutes. Whisk in broth and season with salt and pepper. Whisk half and half or cream into gravy. When gravy bubbles, remove from heat.
Serve steaks and warm biscuits with gravy on top
The Verdict..........
Well my guest, she thinks this is the best thing I have made so far. I had a biscuit with some of the gravy and I have to admit, it is pretty good. I am taking her word that the steak is great.............her word and the cats too, they ate some steak and seemed to really enjoy it.
I will also say that as a side item, I mashed some potatoes to go with the steaks, as, I think when you have chicken fried steak, the only acceptable side dish is mashed potatoes.
I will also say, that although I liked this brown gravy, the southerner inside of me, is still wanting the white milk gravy.
Overall though, this was a success and was made in around 25 minutes.
In other somewhat Rachael Rayish news, this weekend, I am hoping to purchase a set of her cutlery, since the knife block I had, is like a twenty dollar set I got years ago and really is not getting the job done. So a trip to Crate and Barrel is in order or a trip to some place that I can find that sells Rachael's stuff.
Until tomorrow, I hope you all have a good evening.
Wednesday, June 24, 2009
Dinner with the Works
Wow, cooking everyday is taking a toll, it is work......enjoyable work.......but work all the same. Tonight it is Super Stuffed Potatoes with The Works. I have to say that going into the meal, i was a little exciting, since I am a big fan of the stuffed potatoe. I think because of all the various ingredient options it leaves open to you.......so here we go!!!!!
Ingredient
2 large potatoes Russets are the best for baking, just jab it a few times with a fork.
EVOO(as always:-)
4 slices center cut bacon, chopped into 1/2-inch pieces
2 scallions, chopped
1/2 cup sour cream
1 cup shredded cheddar cheese, colby or smoked chedder(I use a mixture of all three)
Salt and black pepper
Preheat a small nonstick pan over medium high heat. Rub potatoes with a drizzle of oil. Place potatoes on a microwave safe plate and microwave on high for 12 minutes, rotating once. While potatoes cook, add chopped bacon to hot skillet and brown until bits are crisp. Add scallions and cook scallions together with bacon 1 minute more. Transfer bacon bits and green onions to a paper towel lined plate to drain. Allow potatoes to cool enough to be handled, 5 minutes.
Preheat broiler to high.
Cut potatoes in half and scoop out the flesh into a small bowl. Smash potato flesh together with sour cream until combined using a potato masher. Stir in cheddar cheese, bacon and scallions and season with salt and pepper, to your taste. Scoop filling back into potato skins and place on a cookie sheet. Place potatoes in oven and brown under broiler, 6 inches from heat 5 minutes
The verdict............well being a veg-head, I tried one without the bacon and it was fantastic, very filling and definitely a comfort food.
As for my unused bacon, my cats enjoyed it, so two paws up for rachael from them.
So until tomorrow's meal, everyone have a good night..............
Ingredient
2 large potatoes Russets are the best for baking, just jab it a few times with a fork.
EVOO(as always:-)
4 slices center cut bacon, chopped into 1/2-inch pieces
2 scallions, chopped
1/2 cup sour cream
1 cup shredded cheddar cheese, colby or smoked chedder(I use a mixture of all three)
Salt and black pepper
Preheat a small nonstick pan over medium high heat. Rub potatoes with a drizzle of oil. Place potatoes on a microwave safe plate and microwave on high for 12 minutes, rotating once. While potatoes cook, add chopped bacon to hot skillet and brown until bits are crisp. Add scallions and cook scallions together with bacon 1 minute more. Transfer bacon bits and green onions to a paper towel lined plate to drain. Allow potatoes to cool enough to be handled, 5 minutes.
Preheat broiler to high.
Cut potatoes in half and scoop out the flesh into a small bowl. Smash potato flesh together with sour cream until combined using a potato masher. Stir in cheddar cheese, bacon and scallions and season with salt and pepper, to your taste. Scoop filling back into potato skins and place on a cookie sheet. Place potatoes in oven and brown under broiler, 6 inches from heat 5 minutes
The verdict............well being a veg-head, I tried one without the bacon and it was fantastic, very filling and definitely a comfort food.
As for my unused bacon, my cats enjoyed it, so two paws up for rachael from them.
So until tomorrow's meal, everyone have a good night..............
Tuesday, June 23, 2009
Corner Bistro
Ok,today I made Greek Shrimp and Linguine for dinner. although I am getting this from one of rachaels books, i actually remember watching this show when it aired and it looked fantastic when she made it, so i looked forward to trying this out myself.
Ingredients
1 pound linguine
Salt
1 pound medium to large shrimp deveined and peeled
Pepper to taste
1/3 cup evoo
4 cloves garlic, thinly sliced
Couple pinches red pepper flakes
1/2 lemon, zested and juiced
2 sprigs oregano, finely chopped
Handful pitted kalamata olives, chopped
1/2 cup white wine
1/2 cup chopped flat-leaf parsley
1 cup feta cheese in crumbles
Place a large pot of water on the stove to boil. Salt water and cook pasta to al dente. Season the shrimp with salt and pepper.
While the pasta water comes to a boil, heat evoo in a deep skillet with garlic. When garlic is brown, remove and reserve. Add shrimp and cook 3 to 4 minutes. Add red pepper flakes, lemon zest, oregano, olives, and wine and cook together a couple of minutes more. Remove from heat. Add a cup of starchy pasta cooking water to sauce and some lemon juice. Remove the sauce from the heat. Drain pasta and add to the skillet. Let pasta soak in juices for a minute then toss with parsley and feta. Use tongs to pull pasta from skillet, giving it a turn to twist in as many ingredients as possible. Then, use the tongs to remove and arrange the shrimp and ingredients that may remain in the pan, distributing them evenly among the portions.
The verdict.............this is a really tasty dish that really does bring a "corner bistro" feel with it. Sophisticated and yet was easy to make, took me around 20 mins from start to finish.
My friend realy dug this, so much so, that I noticed she took all the leftovers home with her done up in my good tupperware :-)
Kudos to Rachael on this one, i have to say, I may have found a new favorite Rachael Ray dish...........
Ingredients
1 pound linguine
Salt
1 pound medium to large shrimp deveined and peeled
Pepper to taste
1/3 cup evoo
4 cloves garlic, thinly sliced
Couple pinches red pepper flakes
1/2 lemon, zested and juiced
2 sprigs oregano, finely chopped
Handful pitted kalamata olives, chopped
1/2 cup white wine
1/2 cup chopped flat-leaf parsley
1 cup feta cheese in crumbles
Place a large pot of water on the stove to boil. Salt water and cook pasta to al dente. Season the shrimp with salt and pepper.
While the pasta water comes to a boil, heat evoo in a deep skillet with garlic. When garlic is brown, remove and reserve. Add shrimp and cook 3 to 4 minutes. Add red pepper flakes, lemon zest, oregano, olives, and wine and cook together a couple of minutes more. Remove from heat. Add a cup of starchy pasta cooking water to sauce and some lemon juice. Remove the sauce from the heat. Drain pasta and add to the skillet. Let pasta soak in juices for a minute then toss with parsley and feta. Use tongs to pull pasta from skillet, giving it a turn to twist in as many ingredients as possible. Then, use the tongs to remove and arrange the shrimp and ingredients that may remain in the pan, distributing them evenly among the portions.
The verdict.............this is a really tasty dish that really does bring a "corner bistro" feel with it. Sophisticated and yet was easy to make, took me around 20 mins from start to finish.
My friend realy dug this, so much so, that I noticed she took all the leftovers home with her done up in my good tupperware :-)
Kudos to Rachael on this one, i have to say, I may have found a new favorite Rachael Ray dish...........
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