August 2012 Monthly Giveaway!

The next drawing will be on August 31st, 2012 for a ceramic knife! It is ultra-sharp and really easy to keep clean. Never loses it's edge!

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!

Thank you!

Jilly

July Monthly Giveaway Winner

Congratulations to Sally! Your name was drawn today for our monthly giveaway. Please send an email to jill@ripcreative.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!

Portobello Parmesan

4 Large Portobello Mushrooms (stem and gills removed)
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
Salt/Pepper

*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.

Fungalicious!

Ham and Veggie Panini

1 Large Eggplant (1/2" slices)
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
Salt/Pepper

(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.

Sammilicious!

*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!

Sirloin Diane

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.

Hint: This is a classic dish usually made with filet mignon but I like using sirloin because it has more flavor and is half the cost.

Tilapia Campenchana

2 Tilapia Filets
1-1/2 cups Buttermilk
1-1/2 cups Corn Meal
1 Avocado
1/2 tsp Ground Coriander
1/2 tsp Garlic Powder
2 tbs Canola Oil

Campenchana Sauce
8 oz Shrimp (boiled)
8 oz Jumbo Lump Crab Meat
10 oz can Rotel (original/drained)
5.5 oz can Spicy Hot V-8
2 tsp Green Olives (minced)
1/4 cup Chili Sauce*
1/4 cup White Onion (chopped)
1 tsp Cilantro (chopped)
1/2 tsp Black Pepper

*I used Heinz Chili Sauce

(1.) Mix olives, shrimp and crab meat together. (2.) Add onion, Rotel and cilantro and mix lightly again. (3.) Add chili sauce and black pepper, mix and place covered in refrigerator for minimum of 2 hours. (4.) Soak fish in buttermilk for 10 minutes. Mix cornmeal with coriander and garlic powder and dredge fish until thoroughly coated. Place on dish in refrigerator for 15 minutes. (5.) Bring canola oil to high in non-stick skillet and cook fish approximately 4 minutes per side. (6.) Cube avocado and mix with campenchana. Serve fish covered with campenchana.

Sea-sational!!!

Hint: I made only two filets so double that section of the recipe if you have four, etc. There will be plenty of campenchana for at least 6-8 servings.

Chicken Taipei

1 pkg Chicken Tenders
1 pkg Rice Noodles
1 cup Broccoli (blanched)
1 cup Red Bell Pepper (diced)
3 Green Onions (large ones-sliced)
1/4 cup Water Chestnuts (chopped)
1 cup Baby Corn
1 tsp Ginger (grated or minced)
4 cloves Garlic (minced)
3 tbs Canola or Peanut Oil

Marinade

1 tbs Aji-Mirin

1 tbs Soy Sauce



Cooking Sauce
2 tbs Hoisin Sauce
2 tbs Soy Sauce
2 tbs Dry Sherry Cooking Wine
1 tbs Fish Sauce
2 tsp Sesame Oil
4 tbs Water
2 tsp Evaporated Cane Juice (or natural sugar)
4 tsp Corn Starch

(1.) Combine ingredients for cooking sauce, mix thoroughly and set aside. Combine chicken with marinade and allow to rest for at least one hour. (2.) Prepare all vegetables and set aside. (3.) Cook noodles according to package and set aside. (4.) Add 1 tbs canola (or peanut) oil to non-stick skillet or wok and cook chicken throughly. Set chicken aside to rest leaving remaining juices in skillet or wok. (5.) Add 2 tbs canola or peanut oil to remaining juices along with broccoli, bell pepper, green onions and garlic and cook until heated. (6.) Add remaining vegetables and heat thoroughly. Add noodles, chicken and sauce to skillet or wok and continue to heat. Garnish with sesame seeds if you like!

Changalangadingdong!

July 2012 Monthly Giveaway!

The next drawing will be on July 31st, 2012 for a 6-cup measuring pitcher and a set of four measuring spoons! All are dishwasher safe and are easy to clean.

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!

Thank you!

Jilly