Tag Archives: rr

hoisin glazed pork mu shu casserole

29 Oct

We got cabbage in the fresh box… Didn’t want to make cole slaw with it. Then I remembered I had seen a recipe using cabbage in rachael rays magazine. Figured I’d give it a shot. It was ok… Needed more flavor. More hoisin?

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hoisin glazed pork mu shu casserole
adapted from rachael ray magazine

ingredients
1 1/4 pounds pork tenderloin, cut into 1-inch pieces
1 1/2 teaspoons Chinese five-spice powder
Salt
4 tablespoons canola oil
1/2 head savoy cabbage (about 12 oz.), cored and sliced
1 piece (2 inches) fresh ginger, peeled and finely chopped
4 cloves garlic, finely chopped
1 cup long-grain rice
1 carrot, peeled and thinly sliced
2 cups chicken broth
6 tablespoons hoisin sauce, plus more for serving
Thinly sliced scallion, for garnish
Chopped cilantro, for garnish

directions
Preheat the oven to 425 degrees . Season the pork with the five-spice powder and salt. Heat a heavy 12-inch covered casserole pan (preferably cast iron) over high. Add 2 tbsp. oil and the pork. Cook until the pork is golden-brown on the outside but still rare in the center, 3 to 5 minutes. transfer to a baking sheet.
Reduce the heat to medium, then add the remaining 2 tbsp. oil to the pan. add the cabbage, ginger and garlic. Season with salt and saute until the cabbage begins to wilt, about 2 minutes. Stir in the rice and carrot, then the broth and 3 tbsp. hoisin sauce; bring to a boil. Cover and bake until the rice is tender and the liquid is absorbed, about 20 minutes.
Remove the pan from the oven. Preheat the broiler. Toss the pork with the remaining 3 tbsp. hoisin. Nestle the pork into the rice mixture and broil until the pork is glazed, 5 to 7 minutes. Sprinkle with scallions and cilantro; serve with more hoisin.

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Couscous with Swiss Chard, Raisins, chicken, and Feta

1 Jun

I’ve made this once before, and we really liked it. This time I threw in some shredded rotisserie chicken to make it a meal instead of a side! It was really filling this way! Yum! Do not forget the feta!!

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Couscous with Swiss Chard, Raisins, chicken, and Feta
adapted from rachealraymag

ingredients
2 tablespoons extra-virgin olive oil
3 cloves garlic, chopped
1 1/4 cups israeli couscous
One 14-ounce can chicken broth
2/3 cup golden raisins
Salt and pepper
1 bunch swiss chard, stems and leaves chopped separately
One 15-ounce can chickpeas, rinsed
2 ounces crumbled feta cheese
1-2 cups shredded cooked chicken

Directions:

In a saucepan, heat 1 tablespoon olive oil over medium heat. Add half of the garlic and the couscous and cook, stirring, for 3 minutes. Add the chicken broth; bring to a boil. Cover, lower the heat and simmer until the broth has been absorbed, about 10 minutes. Stir in the raisins; season with salt.
Meanwhile, in a skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the remaining garlic and the swiss chard stems and cook, stirring occasionally, for 5 minutes. Add the swiss chard leaves, chciken, chickpeas and 1/2 cup water, cover and cook, turning, until the chard is wilted, 2 to 3 minutes; season with salt and pepper. Serve on the couscous and top with the feta.

Indian style sloppy joes

13 May

Hope everyone had a great Mother’s Day!

sloppy joes are always a good quick meal. There’s also a lot of variations on them! This was one was just ok.

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Indian-Style Sloppy Joes
adapted from rachael ray magazine

ingredients
2 tablespoons EVOO or vegetable oil
1 1/2pounds ground turkey or ground chicken
1 onion, finely chopped
1 piece (1 inch) fresh ginger, grated
4 cloves garlic, finely chopped
Salt and pepper
1 1/2teaspoons ground turmeric
1 1/2teaspoons ground cumin
1 1/2teaspoons ground coriander
1 1/2teaspoons chili powder
1 can (8 oz.) tomato sauce
1 tablespoon honey
6 soft burger rolls, split
Cilantro leaves for topping

directions
In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the meat and cook to brown well, 7 to 8 minutes. Add the onion, ginger and garlic; season with salt and pepper. Stir in the turmeric, cumin, coriander and chili powder. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Stir in the tomato sauce and honey, lower the heat and simmer until ready to serve.
Layer the roll bottoms with the sloppy joe meat, cilantro, and roll tops.

Linguine with Chickpeas & Arugula

2 Apr

I ripped this recipe out of rachael ray’s magazine. It looked good. It didn’t live up to its expectations.

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Linguine with Chickpeas & Arugula
adapted from rachael ray magazine

ingredients
1 box whole grain linguine
5 tablespoons butter
1 red bell pepper, seeded and chopped
3 cloves garlic, peeled and thinly sliced
1 can (15.5 oz.) chickpeas, rinsed
2 lemons, zested
1 teaspoon crushed red pepper
Salt
3 ounces grated parmesan
8 ounces arugula (about 5 cups), trimmed and sliced into ribbons

directions
In a large pot of boiling, salted water, cook the linguine for 5 minutes less than package directions specify. Drain, reserving 2 cups cooking water.
Meanwhile, in a large skillet, heat 2 tbsp. butter over medium-low heat. Add the bell pepper and garlic and cook until tender, about 7 minutes. Add the parcooked pasta, reserved cooking water, the chickpeas, lemon zest, crushed red pepper and 1 tsp. salt. Cook until the pasta is al dente, about 5 minutes.
Remove the pan from the heat and stir in the cheese and remaining 3 tbsp. butter. Stir in the arugula and toss to wilt.

Pepita Pesto Pasta with Roasted Squash

9 Feb

I ripped this recipe out of the rachael ray magazine thinking it was interesting. I finally had all the ingredients to make it. I was pretty skeptical. Husband is not a fan of squash at ALL! But we were both pleasantly surprised. This was really really good! Yum!

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Pepita Pesto Pasta with Roasted Squash
adapted from rachael ray magazine

Ingredients
Salt and pepper
1 pound whole wheat penne
1 1/2 pounds butternut squash or pumpkin, peeled, seeded and cut into bite-size pieces
1/3 cup Extra Virgin Olive Oil, plus more for drizzling
1 cup packed mixed herbs, such as cilantro, basil and flat-leaf parsley
1/2 cup grated Pecorino Romano
1/3 cup toasted pepitas
2 jalapeño seeded
2 cloves garlic, crushed
Juice of 1 lime

preparation

Preheat oven to 450ºF. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta-cooking water.

While the pasta is working, on a baking sheet, drizzle the squash with EVOO and season with salt, pepper and grated nutmeg. Roast until tender and charred at the edges, about 18 minutes.

Meanwhile, using a food processor, pulse 1/3 cup EVOO, herbs, cheese, pepitas, chiles, garlic and lime juice. Season with salt and pepper.

Add the pesto, reserved pasta-cooking water and squash to the drained pasta. Toss gently and serve.

Salisbury steak with mashed potatoes and corn on the cob

6 Aug

I had made Salisbury steak for the first time and liked it. I wanted to try another recipe though. Coincidentally while watching 30 minute meals, rachael ray was making salisbury steak. I decided to try her recipe. We both really liked this one. Husband said he liked rr’s version better. I served it with mashed potatoes and corn on the cob.

Don’t forget about my giveaway!

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Salisbury Steaks with French Onion Gravy
adapted from 30 minute meals

Ingredients
EVOO for liberal drizzling
2 tablespoons butter
2 large onions, sliced
Salt and coarse black pepper
Ground thyme
1 bay leaf
2 pieces stale whole grain bread, crust trimmed
Milk
About 1 2/3 pounds ground beef
1 large egg, beaten
1/4 cup Worcestershire sauce
3 tablespoons grated onion
2 tablespoons flour
1/2 cup chicken stock
1 cup beef stock

Directions
Place a drizzle of EVOO in a skillet over medium heat and melt the butter into the oil. Add the onions, season with salt and pepper, a little ground thyme and add the bay. Caramelize the onions until very soft and sweet and light golden in color, 20 to 25 minutes.
Meanwhile, soak the bread in milk. Place the meat in a bowl and add the egg. Squeeze out the bread and crumble into crumbs as you add to the bowl. Add the Worcestershire and grated onion to the beef. Sprinkle with salt and pepper and combine. Form into 4 (1-inch thick) oval loaves. Heat a drizzle of EVOO in a large skillet over medium-high heat. Add the loaves and cook until cooked through, about 15 minutes, turning occasionally. Transfer the meat to a plate.
Sprinkle the flour over the caramelized onions, stir 1 minute. Deglaze the pan you cooked the meat in with chicken stock and pour into the onions. Add the beef stock and thicken a moment. Serve the gravy over the Salisbury steaks.

Chicken-and-Spinach Tortilla Bake

30 Dec

I wanted to make this recipe last week when i had a rotisserie chicken – unfortunately there was no salsa verde to be found in the house!  a grocery trip yesterday meant i finally had all the ingredients!  this recipe was SUPER DELICIOUS!   would have been faster with rotisserie chicken, but a little extra work was fine!   next time i’ll saute the onions before assembling this!    definitely put this on your to make list!

 

 

 

Chicken-and-Spinach Tortilla Bake

adapted from rachael ray

INGREDIENTS

  • 1 tablespoon extra-virgin olive oil
  • 1 lb thin cut chicken breasts
  • Salt and pepper
  • 1 1/2 cups store-bought salsa verde
  • 3/4 cup ricotta cheese
  • 4 large flour tortillas, cut into wedges
  • 1 small onion, thinly sliced
  • 3 cups baby spinach (about 1/4 pound)
  • 2 cups shredded mexican blend cheese

DIRECTIONS:

  1. Preheat the oven to 450°. In a large skillet, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 5 minutes. Let cool, then shred the meat.
  2. Whisk together the salsa verde and ricotta; season with salt and pepper. In a greased 9-inch square baking dish, layer one-third of the salsa mixture, tortillas, chicken, onion, spinach and pepper jack; repeat twice. Bake until golden-brown, 15 to 20 minutes. Let stand for 10 minutes before serving.

apple-cheddar turkey burgers

14 Nov

 

i did not have a plan for dinner tonight — none at all.  but i did have some ground turkey in the fridge.    this recipe was super fast definitely under 30 minutes!   i wasnt sure how mustard and cranberry sauce would taste mixed together, but it was really good!  my favorite mustard is this maille dijon

Apple-Cheddar Turkey Burgers

adapted from rachael ray magazine

 

Ingredients

  • 1 pound ground turkey breast
  • 1.5 T dried onion (i used tastefully simple onion onion)
  • 1 tablespoon grill seasoning
  • 1 teaspoon poultry seasoning
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 1 apple, such as granny smith, cut into 12 slices
  • 8 slices extra-sharp cheddar cheese
  • 1/4 cup whole-berry cranberry sauce
  • 2 tablespoons grainy mustard
  • 4 hamburger buns

 

Directions:

  1. In a bowl, combine the turkey, onion, grill seasoning and poultry seasoning. Form into 4 patties, pressing your thumb into the center of each to prevent it from bulging.
  2. In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the patties and cook for 6 minutes on each side for medium. Top each with 3 apple slices and 2 cheese slices, tent the pan with foil and cook until the cheese melts, 1 to 2 minutes.
  3. In a small bowl, mix together the cranberry sauce and mustard; slather on the bun tops, top with the patties and set the bun tops into place.

braciole, couscous, & kale chips

8 Nov

 

ive been making this braciole for awhile now, but we hadn’t had it in a long time.  I still had some arugula left from a pizza and quesadillas i made earlier in the week.  and this was a perfect way to use it up!  i served it with toasted pine nut couscous and kale chips.   the kale chips weren’t my favorite thing — need to find another recipe to use up the kale!  but munchkin #1 loved them!

 

 

Braciole

adapted from rachael ray

 

  •  beef braciole, beef very thinly sliced
  • Coarse salt and black pepper
  •  prosciutto di Parma
  • 3/4 cups plain bread crumbs, eyeball it
  • 1/4 cup milk, eyeball it
  • 1/3 cup Parmigiano-Reggiano, 3 handfuls
  • 1/2 small onion, finely chopped
  • 1/2-1 cup chopped arugula
  • Plain round toothpicks
  • 2 tablespoon extra-virgin olive oil, 2 turns of the pan
  • 1 jar spaghetti sauce
  • favorite seasonings

 

Directions

Season meat with salt and pepper. Top each slice of meat with a slice of prosciutto. In a medium bowl, moisten bread crumbs with milk. Add grated cheese, onion, arugula, salt and pepper to the crumbs and combine well. Spread a thin layer of stuffing down the center of each beef slice and roll tightly. Fasten rolled meat with plain toothpicks.

Heat a large nonstick skillet over medium high heat. Add oil to a hot pan along with garlic. Set meat into pan and brown on all sides, 6 minutes.  add jar of spaghetti sauce and season with your favorite seasonings — cook on medium heat about 10-15 min

 

 

Baked Kale Chips

adapted from allrecipes

Ingredients

  • 1 bunch kale
  • 1 tablespoon olive oil
  • 1 teaspoon seasoned salt

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
  3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

 

Corn Chowdah Mac ’n’ Cheese

29 Oct

 

i ripped this recipe out of rachael ray’s magazine thinking it looked good and was different from what i usually make — we’re not big soup eaters so this was a good compromise…  it actually turned out really good!  next time i’ll probably mix the bacon right in instead of just sprinkling it on top.. and some lump crab meat might be good in there!

 

 

 

Corn Chowdah Mac ’n’ Cheese

adapted from rachael ray magazine

 

Ingredients

  • Salt and black pepper
  • 1 lb. mezzi rigatoni, penne rigate or cavatappi pasta
  • 4 ears corn, husked
  • EVOO, for drizzling
  • 1/4 lb. bacon, chopped into 1/2-inch pieces
  • 1 baking potato, peeled and diced into 1/4- to 1/2-inch pieces
  • 1/2 tbsp. Old Bay Seasoning (half a palmful)
  • 2 stalks celery, chopped
  • 1 red chile pepper, such as fresno, seeded and chopped (left out)
  • 1 small red bell pepper, chopped into 1/4-inch cubes
  • 1 small red onion, finely chopped
  • 4 cloves garlic, finely chopped
  • A few sprigs thyme, chopped  (used dried)
  • 3 tbsp. butter
  • 2 tbsp. flour
  • 2 cups whole milk  (used 2%)
  • 1 tsp. dry mustard
  • About 1/2 tsp. cayenne pepper
  • Few grates fresh nutmeg  (left out)
  • 1 cup grated parmigiano-reggiano cheese
  • 1 1/2 cups shredded sharp yellow cheddar cheese

Directions:

  1. Bring a large pot of water to a boil, salt it, add the pasta and cook to al dente. Drain and return to the pot.

    While the pasta is working, position a rack in the middle of the oven and preheat the broiler. Place a small bowl upside down in a large bowl. Stand each ear of corn on the small bowl and scrape down the kernels.

  2. Heat a skillet over medium-high heat. Add a drizzle of EVOO and the bacon and cook until crisp. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.
  3. Add the corn, potato and Old Bay to the bacon drippings in the skillet and brown for 5 minutes, stirring occasionally. Add the celery, chile pepper, bell pepper, onion and garlic; season with the thyme, salt and pepper. Cook, stirring occasionally, until softened, 8 to 10 minutes.
  4. Meanwhile, melt the butter in a medium saucepan over medium heat. Whisk in the flour, then the milk; season with the mustard, cayenne, nutmeg, salt and pepper. Cook until the sauce coats a spoon thickly; lower the heat to low. Stir in the parmigiano-reggiano.
  5. Add the corn-potato mixture and the white sauce to the pasta in the pot and stir together. Transfer to a casserole or serving dish, top with the cheddar and bacon and broil until brown and bubbly, 3 to 5 minutes. Serve immediately.