firstname.lastname@example.org with the address where you would like the prize sent. Thanks to everyone for joining my blog!
The prize for September will be posted later this week!
Marykate's new ceramic knife will be mailed in the next week. Happy slicing!
Wednesday, August 15, 2012
3 large Leeks
4 cloves Garlic (pressed)
1/4 cup Dry White Wine
1-3/4 cup Chicken Broth
4 tbs Canola Oil
1/2 tsp Salt/Pepper
1 tsp Arrowroot
(1.) Preheat oven to 350˚F. Wash leeks and remove both ends keeping mostly the white section. Slice in half lengthwise and spread leeks in a pan covered with tin foil. Drizzle 2 tbs of canola oil over the leeks and then add salt and pepper. Bake in oven for 15-20 minutes until soft and caramelized. (2.) Brown both sides of chicken in an oven-proof pan with 2 tbs canola oil on stove over medium high heat (about 5-7 minutes). Remove chicken and set aside to cool keeping juices in pan over heat. Add garlic and saute for 30 seconds — do not brown. Add wine to deglaze pan and continue to heat. Then add chicken broth and simmer for 5 minutes. Stir in arrowroot and continue stirring until sauce begins to thicken. (3.) Once cooled, wrap each chicken thigh with three leeks and return each to pan. Cover pan and bake in 350˚F oven for 25-30 minutes.
Tuesday, July 31, 2012
Remember— you have to join the blog to be included in the drawings.
If your name is drawn and you are a winner, I will send you a message for the address where you want the prize sent. I really appreciate your messages and comments!
Congratulations to Sally! Your name was drawn today for our monthly giveaway. Please send an email to email@example.com with the address where you would like the prize sent. Thanks to everyone for joining my blog!
The prize for August will be posted later tonight!
Sally's new measuring cups will be mailed next week. Happy measuring!
Thursday, July 26, 2012
1 cup Flour
2 Eggs (lightly beaten)
2 tbs Milk
2 tbs Olive Oil
2 cups Panko Breadcrumbs (Parmesan)*
2 cups Marinara Sauce (use your fave)
2 to 4 cups Canola Oil†
1 cup Mozzarella Cheese
1 lb Spaghetti
*The brand I used is pictured below
† The amount depends on the size of the mushrooms and the skillet you cook in. You want the mushrooms to float.
(1.) Mix flour with salt and pepper to taste and place in a baking dish. In another dish, combine eggs and milk. Place bread crumbs in a third baking dish. Brush mushrooms with olive oil, then dredge in flour, then egg and finally breadcrumbs and set aside for 10-15 minutes. (2.) In a deep skillet, heat canola oil to medium high and carefully add breaded mushrooms. Cook for 3-4 minutes per side and then transfer to a plate covered with a paper towel to absorb any excess oil. Heat marinara in a separate pot. (3.) Preheat oven to 425˚F and boil water for pasta. Wrap a baking sheet with "release" tin foil and add mushrooms. Add pasta to water. Cover each mushroom with a layer of marinara and top with Mozzarella. Bake in oven for 10 minutes or until cheese is thoroughly melted.
Monday, July 23, 2012
1 Large Zucchini (1/2" slices)
1 Small White Onion (1/2" slices)
8 Smoked Virginia Ham Slices (from deli)
8 Muenster Cheese Slices (from deli)
8 Slices French Country Bread
1 tbs Canola Oil
1 tbs Butter
(1.) Salt both sides of eggplant slices and place on wire rack for 20-30 minutes to remove moisture. Rinse and pat dry afterward and place on baking sheet. Brush with oil and sprinkle with salt/pepper. (2.) Place eggplant slices in 450˚F oven for 30 minutes. (3.) Place onions and zucchini on separate baking sheet and brush with oil, then sprinkle with salt/pepper. (4.) Place zucchini and onions in 450˚F oven for 20 minutes. (5.) Butter one side of bread and place a slice on grill pan (butter down) for each sandwich you will make. Stack on cheese, veggies, ham and then cheese again and finish with remaining slide of buttered bread. (6.) Turn heat to medium high and place weighted press* on top of sandwiches and grill. Watch carefully until the bread is grilled the desired amount and cheese becomes melted. Flip and repeat on other side. Serve with fruit or chips. This recipe makes four sandwiches.
*You can always use a brick wrapped in tin foil.
Hint: Paninis are pretty basic so change up the ingredients and make your own favorite!
Saturday, July 14, 2012
1-1/4 lbs Sirloin Steak (sliced into thin strips)
1 cup Baby Bella Mushrooms (sliced)
1 tbs Butter
1 tbs Canola Oil
1/4 cup Brandy
1 tsp Yellow Mustard*
1/2 cup Heavy Cream
1/4 cup Beef Stock
1 tbs Shallots (diced)
2 tsp Garlic (minced)
2 tbs Green Onions (chopped)
2 tsp Italian Parsley (chopped)
2 tsp Worcestershire Sauce
4 drops Hot Sauce†
1/2 tsp Black Pepper
1/2 tsp Salt
*You can also use Dijon
†I use Jim Beam Hot Sauce
(1.) Add butter and oil to non-stick skillet on medium high heat. Saute beef with pepper until browned. (2.) Remove beef from pan leaving juices in pan. Cover beef to keep warm and set aside. Add shallots, garlic, mushrooms and salt to pan stirring until soft (about 3-4 minutes). (3.) Turn off heat and tilt pan towards you to add brandy. Tilt pan away from you and light brandy with a match. The alcohol will burn off in a minute. (4.) Turn heat to medium and add mustard and cream. Stir for 1 minute. (5.) Add stock, worcestershire and hot sauce and stir for 1 minute. (6.) Return meat to pan (along with any juice that came out of the meat while resting) and stir until contents are thoroughly warmed. Serve with parsley and green onions over rice or noodles.