I recently changed the settings for posting comments in order to make it easier for readers to post comments. Well, it only took a few days for spammers to start leaving comments. I have changed the settings once again and now will review comments before they're posted. So, if you leave a comment and don't it see posted right away this is the reason. I'll see how this goes over. I do encourage interaction by my followers and readers, and I want to make it easier. However, I don't want spammers clogging my posts with their sales pitches. I urge you to continue posting comments and once I review and determine you're not a spammer I will approve it. As always, thank you for reading!
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Nothing Says St. Patty's Day Like Corned Beef
My mom always makes corned beef and cabbage on St. Patrick's Day. It's a tradition I grew up with, so this year I made it for the first time. It is so easy, you just throw into a slow cooker, and let it cook all day. I didn't make cabbage because my husband really doesn't like it.
I bought an already seasoned corned beef. Mine was a little over 2 pounds. It already has the pickling spices like mustard seed, peppercorns and cloves. Throw the beef into a slow cooker and cover with water. I added 2 bay leaves and a little more mustard seed. Cook on low for 6-8 hours. (Heads up - the meat will shrink a bit.)
Remove the corned beef from the cooker and onto a plate. Slice the beef. It will be so tender, it will just fall apart. I served mine with boiled potatoes.
Leftovers make great sandwiches... Reuben sandwiches!
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I bought an already seasoned corned beef. Mine was a little over 2 pounds. It already has the pickling spices like mustard seed, peppercorns and cloves. Throw the beef into a slow cooker and cover with water. I added 2 bay leaves and a little more mustard seed. Cook on low for 6-8 hours. (Heads up - the meat will shrink a bit.)
Remove the corned beef from the cooker and onto a plate. Slice the beef. It will be so tender, it will just fall apart. I served mine with boiled potatoes.
Leftovers make great sandwiches... Reuben sandwiches!
Vegetarian Paninis
Here is another one of my panini recipes. This one features grilled portabello and zucchini, which I marinated first, provolone cheese and a sundried tomato pesto. And tomorrow I plan to use the remaining pesto on some pasta. Double duty again ladies. That's how I roll.
For the panini
4 slices of hearty, multigrain bread
2 slices provolone cheese
2 Tbsp prepared sundried tomato pesto (see below)
2 portabello mushrooms
1 zucchini, cut in half and then thinly sliced, but not paper thin
balsamic vinegar (eyeball it, enough to coat the veggies)
olive oil (same as the vinegar)
1 tsp dried oregano
2 small cloves of garlic, minced or run through a press
salt and pepper
In a large plastic bag, place the balsamic vinegar, olive oil, garlic, oregano, salt and pepper. Add the portabellos and zucchini to the bag. Toss around to coat. Allow to marinate for about 30 minutes. Meanwhile, prepare the sundried tomato pesto.
Remove the vegetables from the bag and dab-off some of the excess liquid. Heat a grill pan over medium heat. Spray with Pam. Place the vegetables on the pan and cook until tender, flipping halfway through, about 10 minutes.
The mushrooms will release a lot of liquid, so place on some paper towels to drain a bit. Now to build the sandwich: first, take two slices of bread and drizzle with olive oil, flip over; next, place a piece of provolone on each; then the zucchini and mushroom; next, take two more pieces of bread and spread with an even layer of pesto; flip the bread, pesto side down onto the mushroom; lastly, drizzle the top piece of bread with olive oil. Place the sandwich on a hot panini press until golden brown.
If you don't have a panini press, you can place in a hot pan and weigh it down with another pan, then flip to cook the other side. (I suggest purchasing a panini press. I love mine.)
For the Sundried Tomato Pesto
1 cup sundried tomatoes, in oil
1 Tbsp pine nuts, toasted
1/2 cup basil
1/2 cup parmesan
3 garlic cloves
3/4 cup olive oil (I used some of the sundried tomato oil)
Toast the pine nuts in a pan over medium heat until golden brown. Place all the ingredients, except the olive oil into a food processor and blend until all the ingredients are finely chopped. Now, while the processor is turned on, slowly stream in the oil, until well incorporated.
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For the panini
4 slices of hearty, multigrain bread
2 slices provolone cheese
2 Tbsp prepared sundried tomato pesto (see below)
2 portabello mushrooms
1 zucchini, cut in half and then thinly sliced, but not paper thin
balsamic vinegar (eyeball it, enough to coat the veggies)
olive oil (same as the vinegar)
1 tsp dried oregano
2 small cloves of garlic, minced or run through a press
salt and pepper
In a large plastic bag, place the balsamic vinegar, olive oil, garlic, oregano, salt and pepper. Add the portabellos and zucchini to the bag. Toss around to coat. Allow to marinate for about 30 minutes. Meanwhile, prepare the sundried tomato pesto.
Remove the vegetables from the bag and dab-off some of the excess liquid. Heat a grill pan over medium heat. Spray with Pam. Place the vegetables on the pan and cook until tender, flipping halfway through, about 10 minutes.
The mushrooms will release a lot of liquid, so place on some paper towels to drain a bit. Now to build the sandwich: first, take two slices of bread and drizzle with olive oil, flip over; next, place a piece of provolone on each; then the zucchini and mushroom; next, take two more pieces of bread and spread with an even layer of pesto; flip the bread, pesto side down onto the mushroom; lastly, drizzle the top piece of bread with olive oil. Place the sandwich on a hot panini press until golden brown.
If you don't have a panini press, you can place in a hot pan and weigh it down with another pan, then flip to cook the other side. (I suggest purchasing a panini press. I love mine.)
For the Sundried Tomato Pesto
1 cup sundried tomatoes, in oil
1 Tbsp pine nuts, toasted
1/2 cup basil
1/2 cup parmesan
3 garlic cloves
3/4 cup olive oil (I used some of the sundried tomato oil)
Toast the pine nuts in a pan over medium heat until golden brown. Place all the ingredients, except the olive oil into a food processor and blend until all the ingredients are finely chopped. Now, while the processor is turned on, slowly stream in the oil, until well incorporated.
Honey Mustard Salmon
This is a new recipe I tried out tonight. It is courtesy of Robin Miller, host of "Quick-Fix Meals" on Food Network. I was looking for a new salmon recipe, and this one is really fast and easy.
Ingredients:
4 (5-6 ounce) salmon fillets
2 Tbsp lemon juice
2 Tbsp dijon mustard
2 Tbsp honey
1 tsp lemon zest
salt and pepper
Spray a shallow baking dish with Pam or lightly coat with olive oil. Add the lemon juice, dijon mustard, honey and lemon zest. Stir to combine. Salt and pepper both sides of the salmon fillets. Add to the baking dish and coat both sides with the honey mustard mixture. Bake immediately or cover with plastic wrap and regrigerate for up to 3 hours.
When ready to bake, place the dish in a preheated 400 degree oven. Cook for 10 minutes or until fish is fork-tender. (Mine took a couple minutes longer, but it depends on the thickness of the fillets.)
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Ingredients:
4 (5-6 ounce) salmon fillets
2 Tbsp lemon juice
2 Tbsp dijon mustard
2 Tbsp honey
1 tsp lemon zest
salt and pepper
Spray a shallow baking dish with Pam or lightly coat with olive oil. Add the lemon juice, dijon mustard, honey and lemon zest. Stir to combine. Salt and pepper both sides of the salmon fillets. Add to the baking dish and coat both sides with the honey mustard mixture. Bake immediately or cover with plastic wrap and regrigerate for up to 3 hours.
When ready to bake, place the dish in a preheated 400 degree oven. Cook for 10 minutes or until fish is fork-tender. (Mine took a couple minutes longer, but it depends on the thickness of the fillets.)
I Need a Drink
I'll be honest. Lately, I have been losing my cool when cooking. I try very hard to have all my elements of dinner ready at the same time, so nothing gets cold while waiting for everything else to be done. But, three times recently I have been making dinner and time it so everything is done, but my main course is taking longer than expected. Last Sunday it was turkey meatloaf, Friday night it was my pork chops, tonight it was my salmon. Maybe it is my OCD or maybe it is low blood sugar, but it just makes me lose my mind. So here I sit with a Kahlua and skim milk, my version of a chill pill, trying to calm down.
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Ten Must-Have Kitchen Gadgets
I got an email today from thenest.com and the first article was about must-have kitchen gadgets, so it of course caught my attention. I thought I would share the list with everyone. Here is the link if you want to check them all out in detail: http://ideas.thenest.com/dinner-recipes/cooking-advice/Slideshows/must-have-kitchen-tools.aspx?MsdVisit=1. Some of them are really genius and I will run out and get them ASAP.
1. Collapsible Measuring Cups & Spoons - I have to get some of these. They would save so much room in my drawers.
2. Garlic Press - duh, already have
3. Silicone Nonstick French Rolling Pin - Genius, but I already have a rolling pin, so I probably won't go out and buy this one.
4. Glass Prep Bowls - I need to get some of these, it would probably make cooking easier and faster.
5. Palm Held Pizza Wheel - Very cool gadget that looks like it would make cutting pizza super easy.
6. Swinging Mandoline - A mandoline is a contraption that can slice veggies very quickly. However, it is very sharp. I have one, but have never used it because I am terrified that I will cut a finger or two off.
7. Recipe Divider - Totally genius! Perfect for single ladies and couples, since most recipes have a serving size of 4 or more. Can also be used to multiply a recipe to serve a crowd.
8. Two-in-One Citrus Squeezer - Neat gadget, but for $22 I'll squeeze my citrus by hand.
9. Fancy Corkscrew - $60! I don't think so. Plus, after opening wine bottles for more than 4 years at an up-scale restaurant, I think I can manage with my little wine opener.
10. Block Set of Cutlery - I don't have one of these, but I should. It is a great investment.
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1. Collapsible Measuring Cups & Spoons - I have to get some of these. They would save so much room in my drawers.
2. Garlic Press - duh, already have
3. Silicone Nonstick French Rolling Pin - Genius, but I already have a rolling pin, so I probably won't go out and buy this one.
4. Glass Prep Bowls - I need to get some of these, it would probably make cooking easier and faster.
5. Palm Held Pizza Wheel - Very cool gadget that looks like it would make cutting pizza super easy.
6. Swinging Mandoline - A mandoline is a contraption that can slice veggies very quickly. However, it is very sharp. I have one, but have never used it because I am terrified that I will cut a finger or two off.
7. Recipe Divider - Totally genius! Perfect for single ladies and couples, since most recipes have a serving size of 4 or more. Can also be used to multiply a recipe to serve a crowd.
8. Two-in-One Citrus Squeezer - Neat gadget, but for $22 I'll squeeze my citrus by hand.
9. Fancy Corkscrew - $60! I don't think so. Plus, after opening wine bottles for more than 4 years at an up-scale restaurant, I think I can manage with my little wine opener.
10. Block Set of Cutlery - I don't have one of these, but I should. It is a great investment.
Tilapia Tacos
Last night I made fish tacos with tilapia. See, I made tilapia the other night for the first time and now I am hooked. I cooked the fish filets in a grill pan (since I live in a townhouse I don't have a real grill). But, you could use a real grill or fry or pan sear them. I topped the tacos with a homemade remoulade sauce.
For the tacos:
This recipe is for 2 servings. Take two tilapia filets, about 1 lb. total. Season with salt and pepper. Place on a preheated grill pan over medium-high heat. Grease the pan with some PAM cooking spray beforehand. Grill the filets on each side for about 3-4 minutes per side. Serve in a flour tortilla, top with remoulade sauce, shredded monterey jack cheese, lettuce and tomato. Tip: heat the tortillas in the microwave, covered in paper towels, for 45 seconds to soften.
For the remoulade sauce:
mayonaise
ketchup
cayenne pepper
horseradish sauce
salt and pepper
In a bowl, mix 2 parts mayonaise with 1 part ketchup. Add horseradish and cayenne pepper to your tasting. Season with salt and pepper.
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For the tacos:
This recipe is for 2 servings. Take two tilapia filets, about 1 lb. total. Season with salt and pepper. Place on a preheated grill pan over medium-high heat. Grease the pan with some PAM cooking spray beforehand. Grill the filets on each side for about 3-4 minutes per side. Serve in a flour tortilla, top with remoulade sauce, shredded monterey jack cheese, lettuce and tomato. Tip: heat the tortillas in the microwave, covered in paper towels, for 45 seconds to soften.
For the remoulade sauce:
mayonaise
ketchup
cayenne pepper
horseradish sauce
salt and pepper
In a bowl, mix 2 parts mayonaise with 1 part ketchup. Add horseradish and cayenne pepper to your tasting. Season with salt and pepper.