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Dinner Menu: Pressure Cooker Pulled Pork, Pineapple Slaw and Lemon Tarts

Had company over on Friday and went all out on the menu

On the board:

  1. Pulled BBQ Pork Sandwiches
  2. Pineapple Slaw
  3. Waffle Fries w/special sauce (recipe here)
  4. Spinach Salad
  5. Lemon Tarts

Pulled BBQ Pork

I used the electric pressure cooker for this and it was great. I marinated the pork in apple cider vinegar and adobo seasoning overnight. I browned it in the pressure cooker, than cooked on high for 45 minutes, using the liquid from the marinade and enough water to come up to about 1/2 of the pork loin.

Once it was finished, I released the pressure, shredded the pork, added about 1/2 cup of Baby Rays Sweet and Spicy BBQ sauce and turned on the slow-cooker feature and let it sit uncovered for 2 hours until company arrived.

If you don’t have time for the slow-cooker, turn up the heat and let the liquid reduce by half before adding BBQ sauce.

Serve on toasted rolls with Pineapple Slaw 

Pineapple Slaw (pictured above)

I saw a similar recipe when looking for cooking times for the pork. And it was a great addition to the pulled pork sandwiches.

  • 2 cups shredded cabbage (I used green, but you can use red or a Napa)
  • 2 cups fresh pineapple, crushed
  • 1/2 apple, shredded
  • 4 green onions chopped (including greens)
  • 1 tbsp chopped cilantro (opt)
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • salt, pepper and sugar to taste

Mix all ingredients together and let set for at least 2 hours for flavors to meld.

Lemon Tarts

When I was in Paris I was on the hunt for tarts – specifically lemon tarts and strawberry tarts. Strawberries were out of season, so I had to settle for raspberry. The lemon were by far my favorite. They had a shortbread tart (the raspberry ones were pastry) that worked well with the tart lemon filling.

Lemon cream filling

  • 2 egg yolks, beaten
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 cup water
  • 1/2 cup lemon juice
  • 2 teaspoons grated lemon zest
  • 1 tablespoon butter

Combine the egg yolks, sugar, cornstarch, water, lemon juice, lemon zest and butter in the top of a double boiler set over, but not touching, boiling water. Cook, stirring, until thick and creamy, about 5 or 6 minutes.  Cool thoroughly before putting tarts together.

Okay, so all the recipes for lemon filling wanted a double-boiler.  I started with one, but after 5 minutes of stirring and not thickening, I changed over to a saucepan and whisked it for 5 minutes while it boiled and thickened and had no issues with it burning or sticking.  High altitude may have been the reason for my original troubles.  Water boils at a lower temperature here, so the double boiler may not have offered enough heat to thicken the sauce.

Shortbread Tart

  • 1 cup butter
  • ½ cup sugar
  • 2 ½ cups flour

baking sheet

Cream butter and sugar until fluffy. Stir in flour and mix well, then knead for 3-5 minutes until dough forms a ball.

Press dough into mini-tart pans. Prick each with a fork . Bake for 15-20 minutes at 300°  Cool thoroughly before assembling tart.

To assemble – add lemon filling to each cooled tart. Top with whipped cream and serve with crushed raspberries.

This made a lot of tarts, so I refrigerated half of everything and I’ll be making more for dinner guests later this week.



 

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Play Ball! Opening Day Menu

I am traveling, again. Taking both dogs with me, which should be…interesting. I’ve actually never taken a car trip with two (or three when I had them) Danes. Although, when I purchased my car, that was the one of the requirements. Hold two Danes. Wish me luck!

I thought I would leave you with a little something since today is the best day. OPENING DAY!!

Here’s a little baseball trivia for you: The Colorado Rockies Mascot is an anthropomorphic purple triceratops named Dinger. Do you know why? (Answer at the bottom of the post).

Here’s my traditional opening day menu to bring the ballpark to your house. I tried to be as authentic as I could with each dog. Personally, I would grill any of mine, authentic or not. I was lucky enough to have my friends spoil me with authentic Fenway Franks (grilled) and buns while I was back east. They were as good as I remember them. My all time favorite though is the Italian Sausage with grilled peppers. Here in Colorado you can’t swing a metaphorical cat without hitting a brewery (even our Governor is a former brew master), so we have plenty of great choices for a cold brew. Okay, PLAY BALL!!

On the board today:

Pick Favorite (recipes below):

  • Fenway Franks
  • Boston Dogs
  • New York Dawg
  • Italian Sausage w/peppers
  • Denver Dogs
  • Dodger Dogs (adults only)

Vinegar & Salt chips (if you can find them, Cape Cod chips are excellent)

Raw Vegetable Tray (hey it can’t all be junk food)

Pick one:

  • Ice cream in dipped cones
  • Cracker Jacks
  • Popcorn
  • Peanuts in shells
  • Lemonade
  • Favorite Ice Cold Brew

Fenway Franks

The closest I can find to these are to use Ball Park Brand Franks. The secret to these tasty franks is to bring the water to a boil, then add the franks and let them cook until just heated through. If you can find them, authentic Fenway franks are served in white bread sliced rolls (these look like two bun size slices of white bread, joined together at the bottom and sliced open at the top). If not, regular buns will do. Mustard only, please …though I like them plain.

Boston Dogs

Follow in the instructions above and add hot chili and shredded cheddar.

New York Dawg

Follow the instructions for Fenway Franks and add sauerkraut.

Denver Dogs

Split your dog lengthwise, but not all the way through. Flatten on hot grill, keep the rack far from the flame, don’t let them burn, flip and grill the other side. Brush rolls with melted butter and a touch of garlic, toast on the grill. Bring bun & dog together, top with relish or spicy brown mustard.

Dodger Dogs (Adults ONLY)

Get a can or bottle of your favorite beer, take your dogs and use a fork to poke holes around the dogs. In a large, shallow bowl, add dogs & beer and let soak 30 minutes. Now, this is a two-step process for authentic dogs, but if you want, you can skip the boiling part. Bring water to a boil, drop dogs in for 3 to 5 minutes, remove and immediately pop onto a hot grill and grill all sides. Serve in warm rolls, top with spicy beer mustard or relish.

Italian Sausage w/Peppers

Spicy Italian sausage or bratwurst grilled or pan-fried. These are thick, so make sure you cook them long enough to cook completely through (follow pkg. directions) Slice a green pepper in rings and sauté in butter & olive oil. Toast regular hot dog bun in skillet or on grill, add sausage and top with peppers.

Ice Cream in Dipped Cones

  • 4 waffle cones
  • 4 oz semi-sweet chocolate chips
  • 1 tbsp butter
  • 4 oz package chocolate sprinkles
  • 1 quart vanilla ice cream

In a double-boiler (or a saucepan with a Pyrex or metal bowl place on top), add water to the bottom and melt chocolate & butter. Dip top of cones into melted chocolate, then dip immediately into sprinkles. Let cool completely, scoop in ice cream and top with remaining sprinkles

Why is the Colorado Rockies mascot a dinosaur? Because when they were excavating the stadium – they found a triceratops skull.  Not the first time around there – this past summer they found one near my old house.

Okay, I’m off. Wish  me luck.



Fall Menus: Another October Week

Another week has flown by. This week’s menus include some of my favorites.

Monday, Cream of Potato Cheese Soup, always perfect on a chilly fall day.

 

Potato Soup Photo by JeffreyW

Wednesday features Pan-Fried Catfish and Buttered Potatoes. You can find all the menus here: October Menus 2

Thursday is a German Pocket Burgers and Apple Strudel.  And Friday will have the kids licking their fingers with Buffalo Chicken Legs, a healthy alternative to deep fried buffalo chicken.

Complete shopping lists are here: October Weekly Shopping List 2   A reminder that the menus and shopping lists are color coordinated. You can easily disregard any item you won’t need.

JeffW’s awesome biscuit photo.

Tonight’s bonus recipe is Garlic Biscuits Which you can find here.(perfect with potato cheese soup).

That’s it for this week. Have a great weekend! – TaMara

Summer Menu: August Week 2

Tonight’s bonus recipe is Key Lime Pie Gelato (click here)

The second week of August and many kids are heading back to school next week. For me, summer doesn’t end until the leaves turn.

Thank the stars JeffreyW has photos to match with just about every menu this week. Here’s his salsa.

This week, Tuesday features Fresh Garden Salsa to top some souped up Nachos. 

Click here for the PDF of all this week’s menus: August Week 2 Menus

….and his Bruschetta

Thursday features a fresh garden Pasta with Marinated Vegetables and Bruschetta.  And Friday has a ground lamb or turkey Curry Burger. 

Spicy Lamb Burgers by JeffreyW

For the detailed and color-coordinated shopping list, click here: August Week 2 Shopping List.

That’s it for this week.  Hit the comments with any questions. – TaMara



 

Summer Menus: July Week Three

JeffreyW’s yummy zucchini and summer squash

A little delayed this weekend. No real excuse, except life, as usual, was a little hectic. Today I went for my first ride in at least a year. Had to test out my bike after the crew that was here to replace my furnace and add energy upgrades, also fixed my bike. Loved those guys.

When I got home, I was startled to find a hawk sitting peacefully in my driveway, awaiting my return. I believe he was a young Cooper’s hawk.

For this week, we are raiding the garden –  Zucchini and Summer Squash Saute featured along with a Family BLT on Monday.

One of JeffreyW’s many BLT photos. Now I’m hungry.

You can find all the menus and recipes here: July Menus Week Three

At least someone has fresh tomatoes…mine are a long way from JeffreyW’s crop.

Click here for the PDF of the shopping lists, July Week Three Shopping List. Reminder that they are color-coordinated and you can easily cross out ingredients you won’t be using.

Technically this is my BBQ pulled pork sandwich, but you get the idea.

Friday’s menu features Slowcooker Shredded BBQ Chicken Sandwiches, perfect for those hot mid-summer days when you don’t even want to fire up the grill.

I’ll be out of town next weekend, so next’s recipes could be delayed. I’m a little nervous – first time with the new pet sitter. She seems great and has had Great Danes herself. But I never know if Bixby is going to be a big lovebug or decide to throw his weight around. And fingers crossed Bailey doesn’t decide to eat any more furniture. Crazy dogs.



 

Summer Menus: June Week Four

All this week’s photos are from JeffreyW’s library

This week, at the bottom of the menus is a list of substitutions and ideas, save that for future weeks.

As we finish up June, there are more grilling recipes and a couple of quick and simple meals for those busy days when being in the kitchen needs to be kept to the minimum.

Here are June’s menus and recipes: June Week Four Menu (click for printable PDF)

Monday features Chicken Carbonara.  Along with a Sautéed Mushroom Salad

Thursday, Toasted Tuna Sandwiches are paired with a tasty chilled Wild Rice Salad, that can be prepared ahead of time for an easy dinner.

And Friday’s Kid Friendly recipes include Quesadillas and a sweet summer salad.

Click here for the shopping lists: June Week Four Shopping List. Remember they are color coordinated to the menus, so easy to eliminate any ingredients when you skip a recipe. (You skipped a recipe?!? 🙂 )

What’s on your menu this week? Let me know in the comments if you have a question about any of the meals.

Enjoy!



Stir Fry Dinner Menu: Orange Chicken and Broccoli

orange-chicken-dinner

I’m not big on deep frying anything, but I love orange chicken so I wanted to find a way to make it so it was still crisp without all the oil and breading. I found the perfect ingredient to produce that result: potato starch. I’ve been using it for a while now and it makes the most perfect Oven Baked Chicken – I’ve been substituting it for the bread crumbs, combining it with crushed rice chex – I’ll post an updated recipe on that technique this week.

I thought it might have the same effect on pan frying chicken pieces. It did. Crispy, light and flavorful. Of course top anything with enough orange sauce and I’m there.

On the board tonight:

  1. Pan-Fried Orange Chicken
  2. Rice or Rice Noodles
  3. Steamed Broccoli

orange-chicken

Pan-Fried Orange Chicken

Sauce:

  • 1/2 cup orange juice
  • 1 tsp orange zest
  • 1 tsp to 1 tbsp sriracha or chili sauce (opt)
  • ¼ cup water
  • 2 tbsp soy sauce
  • ¼ cup brown sugar
  • 1 tsp white or rice vinegar
  • 1 tsp corn starch

bowl

Mix together in bowl and set aside

Chicken:

  • 1 lb chicken boneless breast (or thighs), cut into large chunks
  • olive oil
  • 1 cup potato starch
  • salt and pepper
  • 6 green onions, chopped – save 1 tbsp of chopped greens for garnish
  • 2 tbsp sesame seeds for garnish
  • 2 tbsp oil (more as needed)

2 plates, skillet or wok

Add salt and pepper to potato starch. Drizzle a bit of oil over chicken pieces to coat. Dredge in potato starch mixture and move to clean plate. Finish all chicken before cooking.

I used to have a wok, but never got the results I wanted from it. Then I heard Ming Tsai discuss how a skillet works better in regular kitchens because a wok really needs a commercial heat source to get it hot enough to cook the way it is designed. Got rid of my wok and use my skillet now. So don’t feel you need a wok to stir-fry things.

Heat oil and add onions (whites and green) quickly stir until they have softened (about 1 minutes) and then add chicken pieces – one at a time so they all touch oil/skillet surface.  You may have to cook chicken in two batches depending on the size of your pan.

Fry until golden on one side, then flip to brown the other side.  Then I tossed it around a bit until it was golden on all sides.

If you cooked in two batches, remove first batch to clean plate and cook the second batch. Add all chicken back to pan, coat with Orange Sauce and toss until it’s all coated. Let sauce heat through thoroughly over low heat. Serve with rice (or noodles), garnish with sesame seeds and onion greens.



 

 

Dinner Menu: Cream of Potato Cheese Soup And Blueberry Crisp

DSC_5785 [1600x1200]

Yummy JeffreyW photo

I have an abundance of potatoes that I need to use up. I’m loving my convection oven because I can bake up potatoes in about 30 minutes. So that’s using up a few. And I’m having guests over for pot roast on Sunday, which will use up a few more.

Still, I have a big bag of potatoes from my brother’s garden that I don’t want to go to waste. It’s blustery cold here, so soup sounded like a great idea. So creamy potato soup (mmm, with cheese) it is, with a complete dinner menu, to boot.

On the board:

  1. Cream of Potato Cheese Soup
  2. Orange-Walnut Spinach Salad
  3. Blueberry Crisp

Cream of Potato Cheese Soup

  • 6 large potatoes, cubed (peeling opt)
  • 2 cups water
  • 1 onion, chopped
  • 2 tsp crushed garlic
  • ½ tsp ea: sage, rosemary, basil
  • 4 cups milk
  • 3 tbsp butter, melted
  • 4 tbsp flour
  • 8 oz cheddar cheese, shredded
  • salt & pepper to taste

Lg. saucepan (2 to 4 qt)

In saucepan or Dutch oven, cover potatoes with water and boil until fork tender, drain all but 2 cups water. Add onions, garlic and spices to potatoes*. In a bowl mix together  milk, flour, salt & pepper. Mix well, no lumps, add melted butter. Add to potatoes and mix well.  Bring to a low boil, stirring constantly, add cheese, reduce to low and simmer for 15 minutes.

*A great trick is to remove about ½ cup of the cooked potatoes and mash, then add back into soup, this gives you an extra creamy texture.

Orange-Walnut Spinach Salad

  • 10 oz spinach, washed
  • 2 oranges, peeled, remove white skin & cut into chunks (you can substitute equivalent canned mandarin orange slices)
  • ½ red onion, sliced in rings
  • 1 oz bleu cheese, crumbled
  • ½ cup chopped walnuts
  • Raspberry-walnut dressing

large salad bowl

Tear spinach leaves. Layer in a large salad bowl. Top with orange chunks, onion, sprinkle blue cheese and walnuts. Add dressing & toss before serving.

Blueberry Crisp

Topping:

  • ½ cup sugar
  • ½ cup brown sugar
  • 1 cup flour
  • 1 cup oatmeal
  • 1 tsp cinnamon
  • 1 stick butter (1/2 cup)

Combine dry ingredients and cut in butter until mixture is crumbly

Filling:

  • 1 tbsp butter, melted and spread on bottom of baking dish
  • 16 oz frozen blueberries
  • 3 tbsp cornstarch
  • ¼ cup sugar
  • dash of lemon juice

8×8 baking dish, greased

Combine blueberries, sugar, lemon juice & cornstarch. Spread in buttered baking dish. Top fruit mixture with flour topping. Bake at 375° for 25 minutes, until top is golden and blueberries are bubbly.

Shopping List:

  • 6 large potatoes
  • 1 onion
  • 1 red onion
  • 4 cups milk
  • 8 oz shredded cheddar cheese
  • 10 oz spinach
  • 2 oranges
  • 1 oz bleu cheese,
  • 4 oz chopped walnuts
  • Raspberry-walnut dressing
  • 1 stick + 3 tbsp butter
  • 12 oz frozen blueberries

Also: cornstarch, sugar, brown sugar, flour, oatmeal, cinnamon, sage, rosemary, basil, garlic

 



 

Grilling Menu: Stuffed Jalapeno-Cheddar Burgers and Cajun Sweet Potato Fries

Stuffed Burger Uncut Snap

I make these all the time because they really are easy and a great way to have a cheeseburger without losing half the cheese to the grill. And the sweet potato cajun fries are the perfect sweet, spicy combo.  Grill some plums and dinner is done. Enjoy.

On the board tonight:

  1. Jalapeno-Cheddar Stuffed Burgers
  2. Kaiser Rolls
  3. Cajun Sweet Potato Fries
  4. Raw Vegetable Tray
  5. Plums

Jalapeno-Cheddar Stuffed Burgers

Stuffed Burger Final

Ingredients for each burger:

  • 4 oz ground beef
  • salt, pepper
  • 1/4 to 1/2 tsp crushed garlic (opt)
  • 1 oz sharp cheddar, sliced thin
  • 2 or more slices of pickled jalapenos

Mix salt, pepper and garlic into the ground beef. Form two, 2-oz patties. Place jalapenos on one burger, cheese on the other.

Prep2

Place the two sides together and seal the edges completely. Gently flatten the burger, but be careful because you don’t want the cheese busting out of the center.

Prep1a

The key to grilling or frying these is low and slow. Medium heat seals them and allows the cheese to melt without drying the burger out. I flipped at the 5 minute mark, but depending on the heat, 3-4 minutes may be enough to flip. They’re thin, so the beef cooks quickly, but you want to make sure the cheese melts. I would say minimum 4 minutes per side.

If cheese starts to leak out, flip and flip again as needed. DON’T press down on these burgers while you grill, you’ll have a cheesy mess.

Now the warning. Did I say WARNING? Yes I did. You’ll need to rest these burgers to let the cheese cool a bit. Otherwise you could be biting into a scalding cheese center. You’ve been WARNED.

That’s the basics, now let your imagination run wild. Maybe I should have titled this, How To Stuff A Wild Burger.

Cajun Sweet Potato Fries

  • 3 large sweet potatoes, scrubbed and peeled
  • 1 to 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp sugar
  • 1 tsp Cajun seasoning
  • ¼ tsp cumin (opt)

large bowl or baking dish and baking sheet

Cut potatoes into quarters lengthwise, then cut each quarter into 2 or 3 lengthwise slices. In bowl, toss with remaining ingredients and place in a single layer on baking sheet. Bake at 450° for 15 minutes, turn and bake an additional 10 to 15 minutes, until golden brown outside and tender inside.

Plums

If you grilled the burgers you can also grill the plums. Slice in half, remove the pits and grill over low heat

Shopping List:

  • 1 lb lean ground beef
  • 4 oz shredded cheddar or jalapeno jack
  • sliced jalapenos (I use pickled)
  • 4 green onions
  • 1 tomato
  • 3 large sweet potatoes
  • 4 large Kaiser rolls
  • Favorite raw vegetables
  • Vegetable dip
  • 4 to 8 plums

Also: cumin, Cajun spice, sugar, salt, pepper, olive oil, crushed garlic

==========================

Dinner Menu: Sweet Ginger Beef and Snow Peas

Stir-frying is great for quick dinners. I often make a double batch of rice, so that I can heat up what I need for another meal. It keeps well for about a week in the refrigerator. Don’t freeze it, the consistency changes drastically.

On the board tonight:

  1. Sweet Ginger Beef & Peas
  2. Rice**
  3. Salad w/Peanut Sauce Dressing
  4. Sliced Pineapples

Sweet Ginger Beef & Snow Peas

  • 1 lb sirloin, sliced thin*
  • 1 tbsp olive oil
  • 8 oz snow peas
  • ½ cup sweet ginger sauce

wok or skillet

Heat oil in skillet, add beef and stir fry for 3-5 minutes, push to sides, add more oil if needed and stir-fry snow peas until crisp-tender, about 3 minutes.  Add sauce, stir in beef and peas until completely coated.  Cook 1 minute or until heated through.

*easiest to do if the beef is slightly frozen

Sweet Ginger Sauce:

If you can’t find bottled sweet ginger sauce, this works well.  In a saucepan add all ingredients and bring to a low boil stirring until thickened. 

  • ½ cup soy sauce
  • 1 tbsp ground ginger
  • 1 tbsp sugar or honey
  • 1/2 tsp crushed garlic
  • 1 tbsp white wine vinegar
  • ½ tsp cornstarch

Salad w/Peanut Sauce Dressing

  • 16 oz spring greens
  • 6 green onions, chopped
  • 1 small Jicama, peeled & sliced
  • 4 oz unsalted peanuts
  • Dressing:
  • 1/4 c. salad oil
  • 2 tbsp Peanut sauce
  • 4 tsp. Vinegar
  • ¼ tsp crushed red pepper flakes

**Try a new rice like Basmati, Jasmine, Arborio or brown rice

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