I will try to update this page each time I mention a new recipe in the blog.  Feel free to critique!

EDIT:  The last edit I made to this page was on 4 Nov 2012, to the roasted chicken recipe.

February 12, 2012 -- Sunday Beef Stew
1 lb stew meat
1/2 C flour
1/2 Tsp salt
1/2 Tsp black pepper
1/2 Tsp minced garlic
One can beef broth
2 cups water
a couple shakes of Worcestershire
Three potatoes, washed and quartered
A quarter of a small white onion
Other veggies of your choice:  a few carrots, a couple stalks of celery, green beans, etc. 

Drop the stew meat into an empty crock pot.  Make a flour mix with a half cup of flour and a half tablespoon or so of each salt, black pepper, and minced garlic.  Sprinkle the mix over the stew meat and stir it around -- you want to coat the meat.  I then add a few shakes of Worcestershire sauce, a can of beef broth, and about a cup and a half of water.  Then come the veggies!  Really, any vegetable should work well with this recipe.  Just chop 'em up and throw 'em in.  

Stir, then put the crock pot on low.  Stir the stew occasionally for the next several hours.  The broth will thicken.  Serve with crusty, buttered bread.  Nom. 

January 29, 2012 -- Happy Steak
1/2 tsp paprika
1/4 tsp garlic salt
1/4 tsp lemon pepper
1/4 tsp rosemary
2 cuts of good steak, like a ribeye or strip

Mix together the seasonings and pat onto both steaks.  Roast in the oven at 400 for about 7 minutes per side, depending on how thick the steak is, for a medium temperature.  (Also, I like to put the steaks in a roasting pan with holes in it and put the potatoes I'm making underneath.  The drippings from the steak are awesome on roasted potatoes.)

Thanksgiving 2011 -- a.k.a. Meltdown Madness
The Brine
Place the turkey breast down in a brining bag.  My brine was:

- 2 gallons water
- one cup salt
- two tablespoons rosemary
- two tablespoons parsley

I boiled the water to help dissolve the salt, and then I iced the water down to cool it -- if there's one thing I believe in, despite having seen an episode of Sandra Lee's cooking show, it's food safety.  Putting hot water on a raw bird is just asking for backed up toilets and dead family members. 

Pour the cooled brine over the bird, seal the brining bag, and place it in a pan in the fridge overnight.  Flip the turkey over every six hours or so.  A brined turkey is crucial if you want the meat to simply fall off the bones.

The Turkey
- four tablespoons butter under the skin on each side of the breast
- melted butter, chicken bouillon, minced onion, parsley mixture over the top of the turkey
- seasoning salt all over the turkey
- more minced onion around the pan

Throw a 13 pound bird in the oven at 350 for about 2 1/2 to 3 hours.  I never want the internal temperature to get above 170 because I have a weird phobia of dry turkey.  Once it reaches 165, pull the bird out to rest and cover it with foil for 15 minutes.  

The Apps
Spinach Dip
10 oz. chopped frozen spinach, thawed and drained (and I mean drained)
1 cup mayo
16 oz. sour cream
1 package dry vegetable soup mix

Combine all in a medium sized bowl; mix well.  Put it in the refrigerator overnight.  Serve it in a sourdough bread bowl, hollowed out and with bite sized sourdough bits around the bowl.  That last part is for the execution, the "ooooh" factor, because I'm all about people thinking that I work really hard at food when the reality is that I was drunk.

Deviled Eggs
For a dozen eggs:
- yolks from the eggs
- 1/2 cup mayo
- 2 teaspoon rice vinegar
- 2 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt

Mash that shit together, then put it in a Ziploc sandwich baggie.  Cut a hole in the corner of the baggie, and then squeeze the mixture into the sad-looking, empty egg halves.  Toss the baggie -- yay for no clean-up.  Make sure your mom is at your house so she can immediately wash the mixing bowl.  My dad likes to see a dash of paprika on the eggs, so do that too.  My sister-in-law likes it when I include a teaspoon of dill weed in the mixture, but no one else in my family likes it, so I never include it.  I only mention it here because I still think it's a cool idea.

The Salad
- two teaspoons minced onion
- 1/4 cup sugar
- two tablespoons toasted sesame seed
- 1/2 cup balsamic vinegar
- 1/2 cup cider vinegar
- 1/8 cup vegetable oil
- 1/4 teaspoon paprika

I whip up the dressing the night before just to save time on the day of.  I've started cutting back on the amount of vegetable oil I use, because I've noticed that there's a bit too much dressing compared to how much salad there is -- you don't want to drown the salad in dressing.

The salad just consists of about two pounds of leaf spinach, toasted almonds, and two cups of dried cranberries (I use Craisins...they're cheaper and no one really knows or cares about the difference).  Very festive looking.

October 31, 2011 -- Susan's (finalized) Generation Y Chicken Enchiladas
Oven: 350°  Total time:  About an hour, depending on how you reduce the sauce
I finally tweaked my recipe to the point where it wasn't too spicy for D. to eat and wasn't too bland for me:
2 boneless, skinless chicken breasts
8 oz medium salsa
1 can condensed cream of chicken soup
A bit of water (I just fill up half of the soup can)
A couple fistfuls of mild cheddar cheese
Four tortillas

Cook chicken thoroughly and then shred it with a couple of forks.  Mix the soup, water, salsa and some cheese in with the chicken.  Simmer until sauce reduces and thickens, stirring every ten minutes or so (stir more often the hotter you have the stove... simmer it on a higher temperature if you're in a hurry).  On a greased glass casserole dish, spoon the mixture into the four tortillas and wrap up the torillas gently.  You can put stuff on the top of the tortillas -- D. takes his plain, but on mine I sprinkle cheese and Ortega sauce.  Once, I was out of Ortega, so I used Taco Bell sauce packets, and I have no regrets.  So put those in the oven for about six or seven minutes, at least long enough for the cheese to melt.  Pop 'em out of the oven, dish them up, and enjoy.  These are so good... and mild enough for anyone's upper GI. 

April 30, 2011 -- Roasted Chicken
Oven: 350°  Total time: 3 hours
1 3 lb. chicken
1/4 cup rosemary
2 cloves garlic, minced
1/2 of one small onion, quartered
one lemon
1 can chicken stock
1/2 tsp oregano
2 Tsp olive oil
6 Tsp butter -- EDIT
salt and pepper to taste
veggies of your choice

Rinse chicken with water and pat dry with a paper towel.  I put a can of chicken broth in a roasting pan and threw in some chopped carrots, sliced celery, and a few quartered potatoes. After rinsing and drying the bird, I stuffed it with the rosemary, the onion, quartered lemon (but not before squeezing the lemon onto the chicken), and the garlic. VERY IMPORTANT EDIT:  Place butter under the skin on both sides of the bird -- I cut the stick butter into tablespoon-sized pats and put three pats on each side and top of the bird.  This is important.  Like, don't even make the chicken if you're not going to do this.  It comes out so much better.  With the stuffing inside, I tressed the chicken with a length of butcher twine (which I got for free by flirting with the guy at the meat counter). I added it to the roasting pan, among the chicken broth and vegetables, rubbed the olive oil on the bird and dashed on some salt, pepper, and oregano. I put it on the lower shelf (after realizing the skin was browning too quickly on the top shelf) in the oven at 350° and checked on it every half hour or so to either stir the veggies or baste the chicken. At two and a half hours, it was ready to eat.  Serves six.

December 26, 2010 -- Dante Cake
Total time:  45 minutes
First layer -- crushed Nilla wafers. And/or almonds?

Second layer -- a mixture of two eggs, 2 C powdered sugar, and 2 sticks melted butter. Maybe something else, I can't remember, even though this was the layer I was responsible for. Then you whip that for fifteen minutes. At this part, the handwritten recipe card says, "(they're not kidding!)"
Third layer -- four bananas, sliced
Fourth layer -- can of cherries
Fifth layer -- can of shredded pineapple, drained within an inch of its life
Sixth layer -- whipped cream

It's good right away, but you also might try chilling it for an hour or so before serving.

November 7, 2010 -- Snarky and Cheap Chicken Enchiladas
Total time: 20 minutes
2 chicken breasts, boneless

1 can on't know how many ounces) Campbell's condensed cream of chicken soup
A half a jar (I don't know how many ounces) Chi Chi's... I don't know the temperature... salsa. It was probably as mild as I could buy it, because of my cousin's stomach.
About 1/8 jar Ortega Medium sauce
1/2 onion, chopped
Take the Betty Crocker Cookbook's recipe for fajita seasoning. Then halve it.
Tortillas. I don't care which size. This time, I used soft taco size. I made six.

Compose the ingredients in whichever way makes sense to you.  These were still too spicy for my cousin, so I've tweaked this recipe since I made it this time in November.

No comments:

Post a Comment