This is a completely simple side--a little labor intensive with the corn shucking and cutting, but well worth the effort. Brock's mom loved it and that is a big enough confirmation for me!
Ingredients
12 ears fresh corn, shucked
8 tablespoons butter
Salt and pepper
Directions
Remove corn from cob using a corn grater or knife, and mash the whole kernels a little. Place corn in a glass dish and add the butter on top. Cook in the microwave on high for 7 to 10 minutes, stopping to turn and stir a couple of times. Be careful not to over cook the corn. If corn seems too dry, add a little milk or water. Season with salt and pepper, to taste.
Serve as a side dish with favorite meal.
Saturday, August 8, 2009
Wednesday, July 29, 2009
Glorious Shrimp
Here is recipe number 2 from my Adventures in Seafood. I don't know why, but I've always been too intimidated to buy fresh fish or seafood at grocery stores. I know the people at the counter are there to help me--what's the worst that could happen, right? Despite this, I chickened out and just went frozen. Although, according to many articles I read, buying frozen should be OK as long as there are no ice crystals on the packaging. Next time, I'm going to make it to the counter. I'll let you know how it goes!
Here is Giada's recipe for Penne with Shrimp and Herbed Cream Sauce (yum!)
Ingredients
1 pound penne pasta
1/4 cup olive oil
1 pound medium shrimp, peeled, and deveined
4 cloves garlic, minced
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 (15-ounce) can whole tomatoes, drained, roughly chopped
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh flat-leaf parsley
1/4 teaspoon crushed red pepper flakes
1 cup white wine
1/3 cup clam juice
3/4 cup heavy whipping cream
1/2 cup grated Parmesan
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.
Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.
Here is Giada's recipe for Penne with Shrimp and Herbed Cream Sauce (yum!)
Ingredients
1 pound penne pasta
1/4 cup olive oil
1 pound medium shrimp, peeled, and deveined
4 cloves garlic, minced
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 (15-ounce) can whole tomatoes, drained, roughly chopped
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh flat-leaf parsley
1/4 teaspoon crushed red pepper flakes
1 cup white wine
1/3 cup clam juice
3/4 cup heavy whipping cream
1/2 cup grated Parmesan
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.
Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.
Adventures in Seafood
After spending the last couple of weeks on a couple different beach vacations, I was inspired to try a little seafood myself. Here are a couple of recipes I tried that were really good!
This is Barefoot Contessa's Mustard Roasted Fish. It was super easy and very moist. I got the creme fraiche at Trader Joe's. It's the only place I've seen it. I used Tilapia, though I'm sure you could use your favorite fish and it would be equally as tasty! My friend Paul, who came over to eat dinner with us, said he could have used the sauce as a salad dressing. You could have given me a glass to drink it, personally! :)
Ingredients
4 (8-ounce) fish fillets such as red snapper
Kosher salt and freshly ground black pepper
8 ounces creme fraiche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers
Directions
Preheat the oven to 425 degrees F.
Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.
Note: Recipe halved for TV
This is Barefoot Contessa's Mustard Roasted Fish. It was super easy and very moist. I got the creme fraiche at Trader Joe's. It's the only place I've seen it. I used Tilapia, though I'm sure you could use your favorite fish and it would be equally as tasty! My friend Paul, who came over to eat dinner with us, said he could have used the sauce as a salad dressing. You could have given me a glass to drink it, personally! :)
Ingredients
4 (8-ounce) fish fillets such as red snapper
Kosher salt and freshly ground black pepper
8 ounces creme fraiche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers
Directions
Preheat the oven to 425 degrees F.
Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.
Note: Recipe halved for TV
Wednesday, March 11, 2009
Sorry for the extended absence..
OK...I know its been since before Thanksgiving since I blogged and that is totally lame. I have been cooking, though, so I'm going to have to do some major remembering of recipes. I'm going out on a limb here and posting before I actually eat this. I'll let you know what I think after I eat! Here's what's on the table tonight:
Italian Meatloaf--Michael Chiarello
Cook Time
1 hr 0 min
Yield
4 servings
Ingredients
2 tablespoons extra-virgin olive oil
1 red pepper, seeded, small diced
1 onion, diced
2 teaspoons (about 3 cloves) chopped garlic
1 pound ground beef
2 eggs
3/4 cup bread crumbs
1 cup grated Parmesan
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
2 tablespoons chopped basil leaves
1 tablespoon chopped parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper
1 cup marinara sauce
Directions
Preheat oven to 350 degrees F.
Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat and add the peppers, onions and garlic. Saute until just soft, remove to a plate and cool.
When the peppers and onions are cool, combine all of the remaining ingredients together except for the marinara. Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top.
Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.
Italian Meatloaf--Michael Chiarello
Cook Time
1 hr 0 min
Yield
4 servings
Ingredients
2 tablespoons extra-virgin olive oil
1 red pepper, seeded, small diced
1 onion, diced
2 teaspoons (about 3 cloves) chopped garlic
1 pound ground beef
2 eggs
3/4 cup bread crumbs
1 cup grated Parmesan
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
2 tablespoons chopped basil leaves
1 tablespoon chopped parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper
1 cup marinara sauce
Directions
Preheat oven to 350 degrees F.
Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat and add the peppers, onions and garlic. Saute until just soft, remove to a plate and cool.
When the peppers and onions are cool, combine all of the remaining ingredients together except for the marinara. Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top.
Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.
Saturday, November 15, 2008
Thanksgiving
Do ya'll have a favorite Thanksgiving recipe you'd like to share? I thought it would be fun to post your favorite dishes for a holiday dedicated almost solely to food. I mean, wow--what an awesome holiday? E-mail me at klou.evans@gmail.com if you'd like me to post yours!
Katie
Katie
Tuesday, November 11, 2008
This Rachael Ray recipe came from Ellen--the Turkey Burgers were awesome. I didn't love the onion rings, but maybe it was because they weren't fried. If you try frying them instead of baking, let me know. The spice of the chipotle was really good with the corn meal, and I may play around with the recipe some more and let you know! Enjoy!
Inside Out Turkey Burgers With Smoky Oven O-Rings
Ingredients
5 slices turkey bacon, chopped
1 cup cornmeal
1 to 2 teaspoons (about a palmful) smoked chipotle powder
1 cup all-purpose flour, for dredging
1 cup buttermilk
1 large sweet onion, sliced quarter-inch thick and pulled apart into rings
1 1/2 to 2 pounds ground turkey
Salt and freshly ground black pepper
2 teaspoons spicy brown mustard
1/4 cup aged sharp cheddar cheese, shredded (the sharper the better!)
1 tablespoon extra-virgin olive oil (EVOO)
1/2 head iceberg lettuce, chopped
2 to 3 beefsteak tomatoes, sliced
5 to 6 Kosher dill pickles, chopped
Aired on:
June 23, 2008
September 11, 2007
Recipe Categories:
Picky Eaters
Great for Kids
Family Favorites
Meat
Yields: 4 servings
Preparation
Preheat your oven to 425ยบ F and heat a large skillet over medium-high heat.
In the skillet, cook the bacon until crisp, 4-5 minutes, then set aside to drain on a paper towel-lined plate. Reserve the fat rendered from the bacon in the skillet to cook the burgers in.
While the bacon is crisping, combine the cornmeal and chipotle powder in a bowl with high sides. Set up two more small bowls with high sides, filling one with the flour and other with the buttermilk. Dip the onion rings first in the buttermilk, then dredge them in the flour, tossing them lightly in your hands to remove any excess. Dip them once again in the buttermilk, and finally coat them completely with the cornmeal mixture. Place the dredged rings on a cookie sheet and bake until crispy, about 20 minutes.
While the onion rings are baking, place the ground turkey in a large mixing bowl. Season it with salt and pepper, and add the mustard. Work the meat with your hands to incorporate the seasoning. Divide the meat into 4 equal parts and form patties out of each portion, making a well in the center of each one. Fill the well of each burger with some of the crisped bacon and 1 tablespoon grated cheese. Then carefully form the burger around the cheese and bacon filling, making sure the fillings are completely covered with the meat.
When all the patties are done, drizzle the EVOO into the skillet the bacon was cooked in, and place each burger into the pan. Cook 2 minutes on each side, then reduce the heat to medium-low and cook burgers 7-8 minutes longer, turning occasionally. Do not press down on the burgers as they cook.
Serve each burger on a bed of lettuce and tomato. Top each burger with pickles and a few crispy onion rings.
Inside Out Turkey Burgers With Smoky Oven O-Rings
Ingredients
5 slices turkey bacon, chopped
1 cup cornmeal
1 to 2 teaspoons (about a palmful) smoked chipotle powder
1 cup all-purpose flour, for dredging
1 cup buttermilk
1 large sweet onion, sliced quarter-inch thick and pulled apart into rings
1 1/2 to 2 pounds ground turkey
Salt and freshly ground black pepper
2 teaspoons spicy brown mustard
1/4 cup aged sharp cheddar cheese, shredded (the sharper the better!)
1 tablespoon extra-virgin olive oil (EVOO)
1/2 head iceberg lettuce, chopped
2 to 3 beefsteak tomatoes, sliced
5 to 6 Kosher dill pickles, chopped
Aired on:
June 23, 2008
September 11, 2007
Recipe Categories:
Picky Eaters
Great for Kids
Family Favorites
Meat
Yields: 4 servings
Preparation
Preheat your oven to 425ยบ F and heat a large skillet over medium-high heat.
In the skillet, cook the bacon until crisp, 4-5 minutes, then set aside to drain on a paper towel-lined plate. Reserve the fat rendered from the bacon in the skillet to cook the burgers in.
While the bacon is crisping, combine the cornmeal and chipotle powder in a bowl with high sides. Set up two more small bowls with high sides, filling one with the flour and other with the buttermilk. Dip the onion rings first in the buttermilk, then dredge them in the flour, tossing them lightly in your hands to remove any excess. Dip them once again in the buttermilk, and finally coat them completely with the cornmeal mixture. Place the dredged rings on a cookie sheet and bake until crispy, about 20 minutes.
While the onion rings are baking, place the ground turkey in a large mixing bowl. Season it with salt and pepper, and add the mustard. Work the meat with your hands to incorporate the seasoning. Divide the meat into 4 equal parts and form patties out of each portion, making a well in the center of each one. Fill the well of each burger with some of the crisped bacon and 1 tablespoon grated cheese. Then carefully form the burger around the cheese and bacon filling, making sure the fillings are completely covered with the meat.
When all the patties are done, drizzle the EVOO into the skillet the bacon was cooked in, and place each burger into the pan. Cook 2 minutes on each side, then reduce the heat to medium-low and cook burgers 7-8 minutes longer, turning occasionally. Do not press down on the burgers as they cook.
Serve each burger on a bed of lettuce and tomato. Top each burger with pickles and a few crispy onion rings.
Tuesday, November 4, 2008
Chicken Salsa Verde Bake
I made this dish last Thursday and ate it last night for dinner as left overs. It is really tasty and even better after a few days. Don't you just love food that makes good leftovers? You can determine this spicy-ness of this one by the type of Salsa you use. It's very easy to make, besides all the chicken shredding! I gave up after a while and just started chopping. Enjoy!
2 Tbs Vegetable Oil
2 1/4 lbs. skinless, boneless chicken breasts
Two 16 oz. jars salsa verde
One 15 oz. can kidney beans, rinsed and drained
1 onion, finely chopped
1 cup sour cream
2 cups crushed tortilla chips
One 8 oz. bag shredded Mexican-style cheese
1. Preheat oven to 375 in a large skillet, heat the oil over medium heat. Add the chicken and cook, turning once, until cooked through, 10 to 12 minutes. Let stand until cool, then shred the meat into a large bowl. Stir in the salsa, kidney beans, onion and sour cream.
2. Grease a 9-by-13-inch baking dish, scatter 1 cup tortilla chips on the bottom and top with half of the chicken mixutre and half of the cheese. Repeat the layers and cover with the remaining 1 cup tortilla chips. Bake until the cheese is bubbly, about 30 minutes.
This recipe is from the Everyday with Rachael Ray magazine, November 2008
2 Tbs Vegetable Oil
2 1/4 lbs. skinless, boneless chicken breasts
Two 16 oz. jars salsa verde
One 15 oz. can kidney beans, rinsed and drained
1 onion, finely chopped
1 cup sour cream
2 cups crushed tortilla chips
One 8 oz. bag shredded Mexican-style cheese
1. Preheat oven to 375 in a large skillet, heat the oil over medium heat. Add the chicken and cook, turning once, until cooked through, 10 to 12 minutes. Let stand until cool, then shred the meat into a large bowl. Stir in the salsa, kidney beans, onion and sour cream.
2. Grease a 9-by-13-inch baking dish, scatter 1 cup tortilla chips on the bottom and top with half of the chicken mixutre and half of the cheese. Repeat the layers and cover with the remaining 1 cup tortilla chips. Bake until the cheese is bubbly, about 30 minutes.
This recipe is from the Everyday with Rachael Ray magazine, November 2008
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