Tuesday, February 24, 2009

Spanish Rice




2 T. Olive Oil
1 small onion chopped
1 garlic clove minced (I use about 1 tsp bottled)
2 c. long grain white rice (I've used 1 1/2 c white and 1/2 brown and it worked too)
3 c. chicken stock (1 can is usually 2 cups, so if I don't want to open a whole other one I've used water and it's fine)
1 can diced tomatoes (drain it just a bit)
couple of dashes dried oregano
1 t. Salt


In large skillet, brown rice in the olive oil on med high heat. Add the onion and garlic (cook about 4 min)
In a separate pan, bring the stock to a simmer. Add the tomatoes, oregano and salt to stock.
Then add the rice to stock mixture.
Cover and cook about 15 - 25 min.

Monday, February 23, 2009

Grilled Marinated Strip Steak with Scallions


4 Boneless Strip Steaks(10 oz)
1 Bunch of Scallions
1/4 C. Worcestershire Sauce
1/4 C. Soy Sauce
1 t. Dry Mustard
1 t. Freshly Ground Pepper
1/2 t. Ground Cumin
Grated Zest of Lemon
Coarse Salt
*Place Steaks in a large shallow dish. Slice 3 scallions into thin rounds and combine with remaining inredients except salt. Whisk to combine. Pour marinade over steaks;cover with plastic wrap and set aside at room tempurature. Let marinate ofr 40 minutes turning steaks once.
*Heat Grill, season both sides of steaks generously with salt. Grill to desired doneness, or about 6 min on each side for medium rare. Transfer to a large serving platter, cover with foil, and let rest for 10 minutes. Grill scallions about 1 minute each side and serve with steaks.

Zucchini Bread


3 Eggs
1 C. Oil
2 C. Sugar
2 C. Grated Zuchini
3 t. Vanilla
3 C. Flour
1 t. Salt
1/4 t. Baking powder
3 t. Cinnamon
1 t. Baking soda
3/4 t. Nutmeg

*Mix all ingredients together. If you are feeling like a little burst of chocolate add some semi sweet chocolat chips. Its really yummy!
*Grease and flour two bread pans.
*Bake at 350 for 1 hour

Shrove Tuesday Pancakes


4 Eggs
1 C. Milk
1 T. Butter, Melted
1 T. Sugar
1 t. Vanilla
1/2 t. Salt
1 C. Flour
Additional melted butter
Powdered Sugar
Lemon Juice

*Preheat Oven to 350. Blen first 6 ingredients in blender. Gradually add flour, blend until smooth. Let stand for 15 minutes.

*Heat a medium non stick skillet over medium high heat. Brush with butter. Add 2 generous Tablespoons of batter, tilt pan to coat the bottom. Cook for 45 seconds then flip and cook other side for about 3 seconds. Turn onto paper towel, cover with another paper towel. repeat until batter is gon.

*Butter an oven proof dish. Sift powdered sugar over speckled side of each pancake, then sprinkle with lemon juice.

*Fold each pancake into quarters andlay in dish. okay to overlap. Cover dish with tin foil and bake about 10 mintues. Serve with more powdered sugar and lemon juice. Makes about 18.

Carrot Cake


2 C. Grated carrots
1 C. Chopped nuts(optional)
1 C. Apple Sauce
3 C. Flour
1/2 t. Salt
2 C. Sugar
1 1/2 C. Canola Oil
3 Eggs
1 t. Baking Soda
1 t. Cinnamon
1 1/2 t. Vanilla

*Mix all dry ingredients together. Then add oil, beat well. Then add eggs one at a time, beating after each one. Add carrots, nuts, and apple sauce. Mix well.

*Bake @ 350 for 40-45 min Ice with cream cheese icing or apple sauce.

Oatmeal Cookies


1 C. Butter
1 C. Brown Sugar
1 C. Sugar
2 Eggs
1 t. Vanilla

*Cream these ingredients together then add...

1 1/2-2 C. Flour
1 t. Salt
1 t. Baking Soda
3 C. Oats

*Bake @ 320-325 for 7-10 min

Yoca Tap (Tapioca)


1/2 C. Tapioca
3 C. Milk
1/4 t. Salt
1/2 C. Sugar
2 Eggs
1/2 t. Vanilla


*Soak tapioca over night (or 30 min if short on time). Drain the water once soaked. Put in a sauce pan add salt,sugar,milk and beaten eggs. Mix well, cook on medium heat.

Cook until thick stirring constantly to avoid scorching the milk. Once thick add vanilla and serve. Its really yummy with raspberrys or any other berry.

CPK Thai Chicken Pizza


-SPICY PEANUT SAUCE-

1/2 C. Peanut butter

1/2 C. hoisin sauce

1 T. Honey

2 t. Red Wine Vinager

2 t. minced ginger

2 T. Sesame Oil

2 t. Soy sauce

1 t. vietnamese chili sauce (or you can use crushed red pepper flakes)

1 T. Oyster sauce

2 T water

*Combine sauces ingredients on medium high heat. Bring to a boil. Then divide into two portions, 1 for the pizza, 1 for the chicken.



-THAI CHICKEN-

3 Boneless chicken breasts

1 T. Olive oil

*Cut the chicken in small pieces and cook on stove in olive oil. Or you can boil chicken for 30 min then shred and set aside. once cooled, coat chicken with 1/4 C. of the Spicy Peanut Sauce.



-PIZZA-

Spicy Peanut Sauce

Thai Chicken

2 C. Shredded mozarella cheese

4 scallions

1/2 C. white bean sprouts

1/4 C. shredded carrots

1/4 C. chopped, roasted peanuts

2 T chopped fresh cilantro.

*Spread spicy peanut sauces over already semi baked pizza crust. Keep in mind this sause is very strong. You only need to lightly, lightly coat the crust. Then add all of pizza toppings except the cilantro. When cheese is melted and crust is golden brown take out and sprinkle fresh cilantro over pizza and enjoy! This recipe makes 2 pizzas.

Monday, February 16, 2009

Bean and Corn Relish


This can be used as a filler for quesadillas, on mexican salads or as a side to any burrito, enchilada or just as salsa. 

1 can black beans
1 can corn
1-2 tomatoes chopped
1/3 of a bunch of cilantro
1/4 of a purple onion diced small (or 2-3 green onions) 
1/2 - 1 avocado diced

Season to taste:
Salt 
Pepper
cumin
garlic powder
lime juice
chili powder
dried parsley

britt's shrimp scampi


  • 1 pound linguini
  • 4 tablespoons butter
  • 4 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 shallots, finely diced
  • 2 cloves garlic, minced
  • Pinch red pepper flakes, optional
  • 1 pound shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • Juice of 1 lemon
  • 1/4 cup finely chopped parsley leaves

Directions

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Sunday, February 15, 2009

Grilled Five-Spice Chicken Thighs with Soy-Vinegar Sauce & Cilantro


2 Tbs. Chinese five-spice powder
1 Tbs. plus 1 tsp. dark brown sugar
1 tsp. garlic powder
3/4 tsp. kosher salt
2 Tbs. soy sauce
2 tsp. rice vinegar
1 tsp. Asian sesame oil
1/4 tsp. crushed red pepper flakes
2 1/2 lb. boneless, skinless chicken thighs (about 8 large, 10 medium, or 12 small, trimmed of excess fat
2 Tbs. vegetable oil or olive oil; more for the grill 
3 Tbs. chopped cilantro

Mix the five-spice powder, the 1 Tbs. sugar, the garlic powder, and the salt in a small bowl.  In another bowl, mix the soy sauce, vinegar, sesame oil, red pepper flakes, and remaining 1 tsp. sugar. (You can leave out the sugar for the sauce if you want.)
Put the chicken in a shallow pan, drizzle with the vegetable oil, and toss to coat evenly. Sprinkle the spice mixture over the chicken; toss and rub to coat thoroughly.
Prepare a hot charcoal fire or heat a gas grill with all burners on medium high for 10 minutes. Clean the hot grate with a wire brush and then lubricate it with an oil-soaked paper towel. Put the chicken on the grate and grill (covered on a gas grill or uncovered over a charcoal fire) until one side has dark grill marks, 5 to 6 minutes longer for large thighs or 4 to 5 minutes for medium and small thighs.
Move the thighs to a serving dish.  Drizzle with about half of the soy mixture, sprinkle with the cilantro, and toss to coat.  Let rest 4 to 5 minutes, tossing once or twice.  Serve hot, warm or at room temperature, with the remaining soy mixture passed at the table.