I believe the real warm weather has finally arrived, So tomorrow I'm breaking out the grill for the first time this year. Right now I'm thinking of doing grilled steaks with some baked potatoes, but I might decide to slice up the potatoes and grill those too. We will see. Saturday we will grill again, this time it's tin foil dinners. This is one of my favorite things to make while camping and since it's not quite camping season, I'm hoping this will satisfy me.
What are your favorite grill recipes? Do you have a great marinade? Tips for grilling a perfect piece of chicken? Please share!
Sunday, April 29, 2007
Week 9 Menu
Monday - Grilled Steaks and Baked Potatoes
Tuesday - Feta Penne
Wednesday - BBQ Chicken & Rice
Thursday - Macaroni Grill's Pasta Milano
Friday - eating out
Saturday - Tin Foil Dinners
Sunday - Papas Con Juevos & Smoothies
Tuesday - Feta Penne
Wednesday - BBQ Chicken & Rice
Thursday - Macaroni Grill's Pasta Milano
Friday - eating out
Saturday - Tin Foil Dinners
Sunday - Papas Con Juevos & Smoothies
Week 9 Recipes
Orange Honey Glazed Carrots
(Ina Garten, The Barefoot Contessa)
1 lb carrots, peeled
1 Tbsp butter
1 Tbsp honey
1/2 tsp minced fresh ginger
1/2 tsp grated orange zest
1/4 cup freshly squeezed orange juice
1/4 tsp black pepper
Cut the carrots diagonally in 1-inch thick slices. Place 1/4 to 1/2 cup water, butter, honey, 1/2 tsp salt and the ginger in a large saute pan and bring to a boil. Add the carrots, cover and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for 10-15 minutes until all the water has evaporated.
Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente and the sauce glazes the carrots. Add the pepper and more salt (if needed).
Lemon Yogurt Cake
(Ina Garten, The Barefoot Contessa)
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup plain yogurt
1 1/3 cups sugar, divided
3 large eggs
2 tsp grated lemon zest (2 lemons)
1/2 tsp vanilla
1/2 cup vegetable oil
1/3 freshly squeezed lemon juice
for the glaze:
1 cup powdered sugar
2 Tbsp freshly squeezed lemon juice
Preheat oven to 350 degrees. Grease a loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into one big bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a toothpick comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan (so the glaze doesn't drip on your counter.) While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool. For the glaze, combine the powdered sugar and lemon juice and pour over the cake.
Grilled Potato Wedges (and Carrots)
I took one large potato (1 baking potato) and cut it into 8 equal sized wedges. I placed the wedges in a ziplock bag and poured in about 1/4 cup of vegetable oil. I sealed the bag and then squished it around to coat the potatoes with the oil. When I placed them on the grill, I
sprinkled them with my favorite grill spice (click here for details) and made sure to turn them several times so they wouldn't burn. They cooked in the same amount of time that our steaks did. Very tasty! I did the same thing for the carrots, but they were a little crisp still. Next time I'll microwave them a bit to soften them beforehand.
(Ina Garten, The Barefoot Contessa)
1 lb carrots, peeled
1 Tbsp butter
1 Tbsp honey
1/2 tsp minced fresh ginger
1/2 tsp grated orange zest
1/4 cup freshly squeezed orange juice
1/4 tsp black pepper
Cut the carrots diagonally in 1-inch thick slices. Place 1/4 to 1/2 cup water, butter, honey, 1/2 tsp salt and the ginger in a large saute pan and bring to a boil. Add the carrots, cover and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for 10-15 minutes until all the water has evaporated.
Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente and the sauce glazes the carrots. Add the pepper and more salt (if needed).
Lemon Yogurt Cake
(Ina Garten, The Barefoot Contessa)
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup plain yogurt
1 1/3 cups sugar, divided
3 large eggs
2 tsp grated lemon zest (2 lemons)
1/2 tsp vanilla
1/2 cup vegetable oil
1/3 freshly squeezed lemon juice
for the glaze:
1 cup powdered sugar
2 Tbsp freshly squeezed lemon juice
Preheat oven to 350 degrees. Grease a loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into one big bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a toothpick comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan (so the glaze doesn't drip on your counter.) While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool. For the glaze, combine the powdered sugar and lemon juice and pour over the cake.
Grilled Potato Wedges (and Carrots)
I took one large potato (1 baking potato) and cut it into 8 equal sized wedges. I placed the wedges in a ziplock bag and poured in about 1/4 cup of vegetable oil. I sealed the bag and then squished it around to coat the potatoes with the oil. When I placed them on the grill, I
sprinkled them with my favorite grill spice (click here for details) and made sure to turn them several times so they wouldn't burn. They cooked in the same amount of time that our steaks did. Very tasty! I did the same thing for the carrots, but they were a little crisp still. Next time I'll microwave them a bit to soften them beforehand.
Monday, April 23, 2007
My Favorite Kitchen Tool
I'm back. Sorry everyone, I had to take a week off. I was battling sickness, and then out of town for a funeral.
In one of my recipes for this week (Quesadillas) I mention a food chopper. Some of you may be quite familiar with the food chopper,
but if not, here's a picture. Disclaimer: I got this picture off the Pampered Chef website, I did not take it myself :-)
This handy little food chopper is one of my all-time favorite kitchen tools. At one point I had two of them so there would always be a clean one for me to use. I use it to dice onions (my hands don't smell!) to dice cooked chicken (see quesadilla recipe) and to make my taco beef look just like Taco Bell's (the way taco meat should look, according to Mr. Dinner's on Me.) It also removes hard water stains from your kitchen sink. Not really, but it's almost that wonderful.
Pampered Chef is not the only place to find these. I've also seen them at other stores that sell kitchen supplies. Maybe hint to your hubbies that it would make a fabulous Mother's Day gift.
Post is over. I'm off to watch the much-anticipated Heroes. Have a great week everyone!
In one of my recipes for this week (Quesadillas) I mention a food chopper. Some of you may be quite familiar with the food chopper,
but if not, here's a picture. Disclaimer: I got this picture off the Pampered Chef website, I did not take it myself :-)This handy little food chopper is one of my all-time favorite kitchen tools. At one point I had two of them so there would always be a clean one for me to use. I use it to dice onions (my hands don't smell!) to dice cooked chicken (see quesadilla recipe) and to make my taco beef look just like Taco Bell's (the way taco meat should look, according to Mr. Dinner's on Me.) It also removes hard water stains from your kitchen sink. Not really, but it's almost that wonderful.
Pampered Chef is not the only place to find these. I've also seen them at other stores that sell kitchen supplies. Maybe hint to your hubbies that it would make a fabulous Mother's Day gift.
Post is over. I'm off to watch the much-anticipated Heroes. Have a great week everyone!
Week 8 Menu
Monday - pizza (thanks, Bonnie!)
Tuesday - Creamy Enchiladas
Wednesday - BBQ Chicken Sandwiches
Thursday - Boston Market's Meatloaf & Roasted Red Potatoes
Friday- Brielle's Rhodes Dough Calzones
Saturday - Fajita Chicken Quesadillas
Sunday - Macaroni Grill's Pasta Milano (recipe to come)
Tuesday - Creamy Enchiladas
Wednesday - BBQ Chicken Sandwiches
Thursday - Boston Market's Meatloaf & Roasted Red Potatoes
Friday- Brielle's Rhodes Dough Calzones
Saturday - Fajita Chicken Quesadillas
Sunday - Macaroni Grill's Pasta Milano (recipe to come)
Week 8 Recipes
BBQ Chicken Sandwiches (crockpot)
(from Amanda Otis)
Spray inside of crockpot with Pam. Place 3-4 boneless, skinless chicken breasts in crockpot, cover with your favorite bottle of BBQ sauce (Amanda's is KC Masterpiece). Cook on high 2-3 hours. Before serving, shred with forks. Serve in buns.
Fajita Chicken Quesadillas
1 pkg fajita seasoning mix
2 boneless, skinless chicken breasts
3 Tbsp diced onions
tortillas
grated monterey jack cheese
black beans
1 can corn
La Victoria Green Taco Sauce or your favorite salsa
2-4 Tbsp vegetable oil
Dice chicken and cook in skillet until almost cooked through. Add diced onions and saute for 1 minute. Mix fajita seasoning mix with about 1/2 cup of water and pour over chicken. Stir and cook until chicken is done, and liquid has mostly cooked off. At this point you can use your food chopper to more finely dice chicken if you would like.
Before cooking, I like to assemble all of the quesadillas at once. Each of us make our own quesadilla how we like it, but here are the basic directions: Place one tortilla on a plate, layer with cheese, chicken/onion mixture, corn, green sauce, beans and more cheese. Then add top tortilla. My one tip to remember here is to make sure to have the cheese touching both top and bottom tortillas - that will help the whole thing to stick together well so you don't loose the yummy filling.
To cook: My preferred method is on the grill. Lightly brush one side with oil and place oil-side-down on grill. As that side browns, lightly oil other side. You might need 2 spatulas to turn the quesadilla, or one spatula and one set of tongs. The grill gives great flavor and a crispy edge to the tortillas.
You could also cook them on the stove top in a skillet, or probably even in the oven, although I've never tried that.
Brielle's Rhodes Dough Calzones
"they are so easy, all I do is take out a bunch of rhodes dough rolls and let them rise all day. Then I just have all the pizza stuff out like pizza sauce of course, and pepperoni, ham, pineapple, mushrooms, olives, cheese, whatever you like. Then everyone can make their own calzone. (your kids would love this). Take one rolls and smush it out flat on a cookie sheet then top with whatever toppings you like then cover the whole thing with another smushed out roll and pinch all the seams together. Bake them for just about 20 or so minutes, or until the crust starts looks crusty and their done. It's so easy!"
(from Amanda Otis)
Spray inside of crockpot with Pam. Place 3-4 boneless, skinless chicken breasts in crockpot, cover with your favorite bottle of BBQ sauce (Amanda's is KC Masterpiece). Cook on high 2-3 hours. Before serving, shred with forks. Serve in buns.
Fajita Chicken Quesadillas
1 pkg fajita seasoning mix
2 boneless, skinless chicken breasts
3 Tbsp diced onions
tortillas
grated monterey jack cheese
black beans
1 can corn
La Victoria Green Taco Sauce or your favorite salsa
2-4 Tbsp vegetable oil
Dice chicken and cook in skillet until almost cooked through. Add diced onions and saute for 1 minute. Mix fajita seasoning mix with about 1/2 cup of water and pour over chicken. Stir and cook until chicken is done, and liquid has mostly cooked off. At this point you can use your food chopper to more finely dice chicken if you would like.
Before cooking, I like to assemble all of the quesadillas at once. Each of us make our own quesadilla how we like it, but here are the basic directions: Place one tortilla on a plate, layer with cheese, chicken/onion mixture, corn, green sauce, beans and more cheese. Then add top tortilla. My one tip to remember here is to make sure to have the cheese touching both top and bottom tortillas - that will help the whole thing to stick together well so you don't loose the yummy filling.
To cook: My preferred method is on the grill. Lightly brush one side with oil and place oil-side-down on grill. As that side browns, lightly oil other side. You might need 2 spatulas to turn the quesadilla, or one spatula and one set of tongs. The grill gives great flavor and a crispy edge to the tortillas.
You could also cook them on the stove top in a skillet, or probably even in the oven, although I've never tried that.
Brielle's Rhodes Dough Calzones
"they are so easy, all I do is take out a bunch of rhodes dough rolls and let them rise all day. Then I just have all the pizza stuff out like pizza sauce of course, and pepperoni, ham, pineapple, mushrooms, olives, cheese, whatever you like. Then everyone can make their own calzone. (your kids would love this). Take one rolls and smush it out flat on a cookie sheet then top with whatever toppings you like then cover the whole thing with another smushed out roll and pinch all the seams together. Bake them for just about 20 or so minutes, or until the crust starts looks crusty and their done. It's so easy!"
Monday, April 9, 2007
A Call For Menus
One of these weeks you will stop by my blog and my menu for the week will look something like this:
Monday - peanut butter & jelly sandwiches
Tuesday - peanut butter & jelly sandwiches
Wednesday - peanut butter & jelly sandwiches
Thursday - peanut butter & jelly sandwiches
Friday - peanut butter & jelly sandwiches
Saturday - peanut butter & jelly sandwiches
Sunday - toasted peanut butter & jelly sandwiches
I'm doing good so far though. This week there are two crockpot recipes from the "101" cookbook: Orange Chicken & Simple Beef Stroganoff. The Upside Down Spaghetti recipe is one I learned from my sister Mindy years ago. If you would like a similar recipe with a bit more substance to it (substance = meat) then check this one out from www.allrecipes.com:
Spaghetti Pie III
Now I'd like to hear what you guys are all eating this week. All you need to do is click on the little words below this post that say "# comments." Then add your menu there. Don't worry about posting recipes yet - we'll let you know if there's one that we want to try out too. Mostly, I would just like to make sure my family and friends aren't just chowing down on corn dogs every night (everything in moderation, people!)
Have a great week everyone!
**note added: In the recipes this week, I also added a pasta salad recipe that my mom emailed to me a few days ago.
Monday - peanut butter & jelly sandwiches
Tuesday - peanut butter & jelly sandwiches
Wednesday - peanut butter & jelly sandwiches
Thursday - peanut butter & jelly sandwiches
Friday - peanut butter & jelly sandwiches
Saturday - peanut butter & jelly sandwiches
Sunday - toasted peanut butter & jelly sandwiches
I'm doing good so far though. This week there are two crockpot recipes from the "101" cookbook: Orange Chicken & Simple Beef Stroganoff. The Upside Down Spaghetti recipe is one I learned from my sister Mindy years ago. If you would like a similar recipe with a bit more substance to it (substance = meat) then check this one out from www.allrecipes.com:
Spaghetti Pie III
Now I'd like to hear what you guys are all eating this week. All you need to do is click on the little words below this post that say "# comments." Then add your menu there. Don't worry about posting recipes yet - we'll let you know if there's one that we want to try out too. Mostly, I would just like to make sure my family and friends aren't just chowing down on corn dogs every night (everything in moderation, people!)
Have a great week everyone!
**note added: In the recipes this week, I also added a pasta salad recipe that my mom emailed to me a few days ago.
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