Monday, March 25, 2013
Stoner Cooking 3-25-13
Best New Snack:
Chicken & Waffles Flavored Lay's
Strawberry Summer Protein Smoothie
Preparation: 5 minutes
Time-To-Table: 6 minutes
1 1/2 cups fresh strawberries, hulled and halved
1 cup ice cubes
2 teaspoons fresh basil or fresh mint, chopped
2/3 cup AllWhites® egg whites
Combine all ingredients in blender. Cover and blend on medium speed until smooth.
Tip: If berries aren’t quite sweet enough, add 1 to 2 teaspoons brown sugar to desired sweetness
1 serving (16 ounces)
Chickpea Tacos Recipe
1 tbsp soy sauce
1 to 2 tsp lemon juice
1 tbsp chili powder
1.5 tsp ground cumin
1 tsp fine salt
1 tsp pepper
1/2 tsp paprika
1/4 tsp granulated garlic powder
1/4 tsp granulated onion powder
1/8 tsp cayenne pepper
1/4 tsp dried oregano
1 15 oz can chickpeas, drained and rinsed
blue corn taco shells (or whatever you prefer)
arugula or lettuce
salad tomato, diced
(we also eat it with guacamole which I highly recommend – this also keeps the ckickpeas from falling out of the taco)
Preheat oven to 400 degrees F.
Whisk soy sauce, juice, and spices together then combine with chickpeas in a bowl, stirring to combine.
Transfer to cookie sheet in a single layer.
Spray with cooking spray and bake for 20 to 40 minutes, until chickpeas are as crisp as desired.
Put the tacos together and enjoy. Oh and if you’re into the hot stuff, like I am, add some hot sauce to it.
HEINZ 57 PULLED PORK
Prep Time: 10 minutes
Cook Time: 8 hours
1/2 cup Heinz 57® Sauce
1/4 cup Lea & Perrins® Worcestershire Sauce
2 Tbsp. yellow mustard
1/4 cup firmly packed brown sugar
1/4 cup tomato paste
1 medium onion, chopped, or about 2 cups
3 1/2 lb. boneless pork shoulder blade roast, trimmed and cut into 4 pieces
In a 5-6 quart slow cooker, mix together 57 Sauce, Worcestershire Sauce, mustard, sugar, tomato paste, and onion. Season with salt & pepper if desired. Add pork, turning until well coated. Cover and cook on low heat setting for about 8 hours, or until pork is cooked through (no longer pink or an internal temperature of 165°F) and tender, turning occasionally.
To serve, remove pork from slow cooker. Pull pork into shreds using two forks. Return pork to slow cooker and stir until well mixed with sauce. Serve onto your favorite sandwich buns and serve immediately.
TIP: If desired, cook on on high heat setting for 4 hours, or until pork is cooked through (no longer pink or an internal temperature of 165°F) and tender, turning occasionally.
Ainsley Harriott's SOS Chicken Curry
17.6 oz jar tomato sauce
1-2 tablespoons hot curry paste
14 oz cooked boneless tandoori or tikka chicken breasts, cut into bite-sized pieces
1/4 pint FAGE Total 0% Yogurt
1/2 teaspoon fine granulated sugar
Salt and freshly ground black pepper
For the rice:
2 teaspoons vegetable oil
1 onion, sliced
1 ½ lb cooked white rice
1 tsp turmeric
1 oz seedless raisins
Chopped fresh cilantro, to garnish (optional)
Place the tomato sauce in a small pan, stir in the curry paste and heat gently.
Meanwhile, for the rice, heat the oil in a wok and stir-fry the onion for 4 minutes until nicely browned.
Stir in the rice, turmeric and raisins and heat gently for 3-4 minutes, adding a splash of water if the mixture is a little dry.
Add the chicken and yogurt to the tomato mixture, bring to the boil and simmer for 2 minutes until warmed through.
Stir in the sugar and season to taste.
Season the rice and divide between serving plates.
Spoon over the chicken mixture and garnish with cilantro, if using.
Pasta with Tuscan Duck Sauce
4 main-course servings
3 duck legs
1 large onion, chopped
5 cloves of garlic, minced
Salt and pepper
1 1/2 cups dry red wine
1 28-ounce can plum tomatoes, hand crushed
1 pound cut pasta, like penne or fusilli
Grated pecorino Romano cheese
Trim visible fat from duck legs, then lay them, skin side down, in a 10-inch skillet. Turn heat to medium; when duck begins to sizzle, turn heat to low and cover. Cook undisturbed about 60 – 65 minutes (check once to be sure legs aren’t burning); the skin should be golden brown. Turn and cook until duck is very tender, about 20 – 25 minutes.
Remove duck and set aside. (Or if cooking the night before, remove duck, cool and refrigerate. Scrape cooled duck fat into another container and refrigerate. Then melt duck fat in a skillet and continue. You need to cook the onions in the duck fat because that is what adds the huge flavor.) Add onion to skillet with the duck fat and turn heat to medium-high. Cook, stirring occasionally, until onion is soft, about 5 – 10 minutes. Set a large pot of salted water to boil for the pasta.
Add wine to skillet and raise heat to high; cook until liquid is reduced by about half. Add tomatoes that you’ve crushed by hand as you’re adding them, with their juice, and some salt and pepper, and cook over medium-high heat, stirring occasionally, until mixture is saucy, about 15 minutes. Taste and adjust seasoning. You will need some more salt and pepper. About 5 – 7 minutes after adding tomatoes, cook pasta. When it is al dente, (usually 1- 2 minutes less than the least amount of time they tell you on the package – taste it to be sure. It should be done but just done – no raw dry pasta in the middle but it should have some tension.) Drain it.
While pasta is cooking, shred duck from bone and add it to sauce near the end. You just need to heat it through now. and serve it with the pasta, along with cheese.
Meatball and Gouda Pasta Bake
4-6 servings Cook Time: 20 minutes Prep Time: 20 minutes
2 tbsp. olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 lb. lean ground beef
5 oz. Cello Cracker Cut Dutch Gouda slices, (approx. 20) cut into small strips
1 tsp. dried oregano
1 egg, beaten
1 red pepper, deseeded and cut into thin strips
1 yellow pepper, deseeded and cut into thin strips
2 – 14 oz. cans chopped tomatoes
1 tsp. sugar
1 lb. rigatoni or penne pasta
4 tbsp. finely chopped fresh basil
8 oz. of Cello Thick & Smooth Mascarpone
Preheat the oven to 350° F.
Heat the oil in a large pot and add the onion and garlic. Cover and sweat the onions over a medium heat for 4 minutes, until softened. Transfer half the onions to a large mixing bowl and allow to cool.
Add the ground beef, 2 oz. (about 8 slices) of the Cello Cracker Cut Dutch Gouda slices, cut into strips, oregano and egg to the onions in the bowl. Season well, mix together. Shape into 20 small meatballs.
Add the peppers and meatballs to the remaining onions in the pot and cook for 4-5 minutes, until the meatballs are lightly browned all over. Stir in the chopped tomatoes and sugar. Season and bring to a boil. Partially cover with a lid and simmer gently for 10 minutes, stirring occasionally.
Meanwhile cook the pasta in a large pot of boiling salted water according to pack instructions. Drain well and return to the pot to keep warm.
Stir 3 tbsp. of the basil into the tomato sauce, combine with pasta and blend together. Transfer to an ovenproof baking dish.
Mix together the remaining Cello Cracker Cut Dutch Gouda cheese strips and chopped basil with the Cello Thick & Smooth Mascarpone and spoon over the pasta and meatballs and stir well to combine.
Bake for 20 minutes until bubbling and hot.
Tip: Add other vegetables that you may on hand to the pasta like zucchini or eggplant.
Cajun Spiced Barbecue Ribs
JAN 25, 2013
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Smoker or Grill
For the Rub:
2 tablespoons paprika
1 tablespoon Kosher salt
1 tablespoon white sugar
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
For the Liquid Seasoning
1 (12 ounce) can beer, at room temperature
1/4 cup (4 tablespoons) butter, melted
2 tablespoons Worcestershire sauce
1 tablespoon liquid crab boil
1 tablespoon Louisiana-style hot sauce
2 racks St. Louis-cut spareribs
Type of fire: Indirect
Grill heat: Low
To make the rub, in a small bowl, mix together paprika, salt, sugar, garlic powder, onion powder, thyme, oregano, cumin, black pepper, white pepper, and cayenne pepper. Set aside.
To make the liquid seasoning, in a medium bowl, whisk together beer, butter, Worcestershire sauce, liquid crab boil, and Louisiana-style hot sauce. Set aside.
Remove membrane from back of each rack of ribs and trim meat of excess fat. Season ribs liberally with rub all over.
Fire up smoker or grill to 225°F, adding chunks of smoking wood when at temperature. When wood is ignited and producing smoke, place ribs in smoker or grill, meat side up. Smoke until ribs darken to a deep rusty red color, about 3 hours.
Lay each rack of ribs on top of a sheet of extra-large heavy duty aluminum foil; tilt foil edges upward. Pour half of liquid seasoning over each rack of ribs, then seal ribs in foil and place back on smoker or grill for 1 hour.
Open one end of foil and pour liquid seasoning into a small bowl and reserve. Remove ribs from foil and place back in smoker and continue to cook until ribs have a slight bend when lifted from one end, 1-2 hours more.
Remove ribs from smoker, brush with reserved liquid seasoning. Serve immediately.
Kentucky Grilled Chicken
1 cup cider vinegar
1/2 cup vegetable or canola oil
5 teaspoons Worcestershire sauce
4 teaspoons hot pepper sauce
2 teaspoons salt
10 bone-in chicken breast halves
In a bowl, combine the first five ingredients; mix well. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate the remaining marinade for basting.
Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from chicken. Grill bone side down, covered, over indirect medium heat for 20 minutes. Turn; grill 20-30 minutes longer or until juices run clear, basting occasionally with reserved marinade.
Prep time: 25 min.
Cook time: 8 min.
For the Guacamole
2 ripe avocados from Mexico, halved, pitted, peeled and mashed
1 small red, ripe tomato, diced
1/2 cup cilantro leaves, chopped
1/4 teaspoon salt
Juice of one lime
1 jalapeno, stem and seeds removed, finely diced (optional)
For the Burgers
2 pounds ground sirloin, formed into four patties
1 teaspoon steak seasoning
4 hamburger buns
4 1-ounce slices cheddar cheese
Green leaf lettuce
2 ripe, red tomatoes, sliced
1 small onion, peeled and thinly sliced
Per serving: 759.43 calories, 53.55 g protein, 33.55 g carbs, 7.00 g fiber, 45.82 g fat (17.01 g saturated)
Prepare the guacamole: In a medium mixing bowl, combine the avocado, tomato, cilantro, lime juice, salt and jalapeno. Stir to combine and then set aside while preparing the burgers.
Prepare the burgers: Season each patty with steak seasoning on both sides before cooking. You can use a skillet, grill pan, or a grill over high heat to cook your burgers to desired degree of doneness. When the burgers are almost finished cooking, toast the buns in a toaster oven, a dry skillet, or on the grill.
Assemble the burgers by layering the bottom half of each bun with leaves of lettuce, a burger patty, a slice of cheese, slices of onion, and slices of tomato. Top with a generous scoop of guacamole, and cover with bun.
Cheddar Burgers with Chipotle Sauce
Prep time: 10 minutes
Cooking time: 10 minutes
Net Carbs: 0.8 Fiber: 0 Protein: 35 Fat: 29 Calories: 413
2 Pounds ground beef
1 Tablespoon Worcestershire sauce
1/2 Tablespoon salt
1 Cup shredded Cheddar cheese
1/4 Cup mayonnaise
1 Piece chipotle en adobo
Preheat a grill or broiler. In a large bowl, combine ground chuck, steak sauce and salt.
Form into six 4-inch patties. Grill patties, or broil 6-inches from heat source, 5 minutes per side for medium-rare doneness (cook longer, if desired).
Two minutes before the burgers are done, top with cheese.
Meanwhile, combine mayonnaise and chopped chipotle in a small bowl. Adjust the amount of chipotle pepper to your level of spicy. Serve burgers with chipotle mayonnaise, along with pickle slices, tomato and peppers, if desired.
Sunday Supper: Pork & Apple Pot Pie
If you’re looking for a serious Sunday Supper, the kind of meal that takes all day to make, but isn’t very much work, then this dish is for you. The pork and apples and thyme simmer all day until meltingly tender to make the perfect base to a pot pie.
This pie is the ultimate comfort food, but the puff pastry adds that extra bit of fancy which makes it perfect for guests. You can also make it a day or two in advance, then add the puff pastry and pop it in the oven just before your guests arrive and the smell of apples, thyme, savory pork and puff pastry will make your house smell mouth-watering.
Winter is the perfect time for a pot pie. Though this may be a departure from the traditional chicken version, it’s a delicious dish that will warm you right up. How can you really go wrong with something covered in puff pastry?
1 tbsp. olive oil
3 lb. bone-in pork shoulder
1 tbsp. salt
1 tbsp. freshly ground pepper
2 yellow onions, diced
2 cups chicken stock
3 granny smith apples, peeled, cored and sliced
2 tsp. fresh thyme leaves
salt to taste
7 oz puff pastry (I used Dafour brand frozen and it was amazing!)
1 tbsp. water
Prep the pork shoulder by trimming any excess fat and sprinkling with salt and pepper on both sides.
Set a large pot or dutch oven over medium-high heat. Once it’s hot, add the olive oil to coat the bottom of the pan and add your pork shoulder. Brown the pork shoulder until a nice char forms, about 8 minutes per side. Remove the pork to a plate.
Add the diced onions to the hot pot and saute until tender, about 5 minutes. Place the pork shoulder back in the pot and add the stock. Once the stock comes to a rapid simmer, cover and reduce the heat to medium-low. Simmer for 1 – 2 hours, turning occasionally, or until the pork is fork-tender.
Preheat the oven to 350° and prepare your egg wash by whisking together the water and egg.
Remove the shoulder to a plate. Using 2 forks, pull the meat apart into large chunks. Discard the bones and add the meat back to the pot. Add the apples and thyme to the pot and turn the heat up to medium-high. Cook until the liquid is almost completely reduced, about 10 minutes. Taste and add salt if needed.
Scoop the contents of pot into an oven-safe baking dish. Cover with the puff pastry, brush with egg wash, and bake for 25 – 30 minutes, or until the pastry is golden brown.
Serve with a big, green salad.
Makes 6 servings.
Bloody Mary Meatloaf
Who said your loaf couldn't be boozy?
Claire Gallam on November 08, 2012
During the chilly fall and winter months, you flock to food that makes you feel good — comfort food recipes that warm your cold bones and tired soul. When you start to feel nostalgic for good home cooking, whip up this decadent meatloaf recipe! Made with your favorite vodka and spicy Bloody Mary mix, this boozy meatloaf will instantly warm you!
It sounds crazy but trust us, this just works. The spice of the Bloody Mary mix, paired with the kick of the bacon vodka, really amp the flavor of this regular ol' meatloaf. Pair this with a heaping spoonful of mashed potatoes for the ultimate comfort food recipe!
Serves about 6
Recipe adapted from Food.com
For the meatloaf:
1-1/2 pounds ground beef
1/2 cup chopped onions
3/4 cup breadcrumbs
1/2 cup spicy Bloody Mary mix
1 egg, beaten
1-1/2 tablespoons Worcestershire sauce
3 tablespoons Bakon Vodka
1-1/2 teaspoons Sriracha
Salt and pepper
For the sauce:
1/2 cup spicy Bloody Mary mix
2 teaspoons Bakon Vodka
1 teaspoon hot sauce
Salt and pepper
Preheat oven to 350 degrees F. Grease a standard loaf pan with nonstick cooking spray and set aside.
In a large mixing bowl, add the ground beef, onions, breadcrumbs, Bloody Mary mix, egg, Worcestershire sauce, vodka, Sriracha and salt and pepper. Mix until fully combined.
Pour the mixture into the prepared loaf pan and bake for 40 - 50 minutes, or until browned.
While the meatloaf bakes, prepare the sauce by heating the Bloody Mary mix, vodka, hot sauce and salt and pepper in a small saucepan. Once the meatloaf is done, cover with sauce and enjoy!
Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. In addition to writing for the Food section of SheKnows, she is a full-time recipe creator (and taste tester), a writer for FabulousFoods.com and a contributing writer for the Home and Gardening section of SheKnows. You can also follow her musings and find delicious healthy recipes on her food blog, The Realistic Nutritionist.
Zucchini Sausage & Peppers
PREP TIME: 15 min
COOK TIME: 40 min
TOTAL TIME: 55 min
1 LB Medium or Hot Italian Sausage
2 medium zucchini, sliced (halved, optional)
2 red bell pepper, sliced
1 medium onion, sliced
3 cloves garlic, minced
1 tsp fresh parsley
1/2 tbsp dried oregano
1 pinch salt
1 pinch black pepper
1/2 tsp red pepper flake
1 can diced tomatoes, Italian style, 28 oz
3 tsp olive oil
Preheat oven to 350 F, grease a cookie sheet or baking pan with 1 tsp of olive oil, lay out the Italian sausage on the sheet or in the pan, bake for 20-25 minutes.
While the sausage is cooking, heat 2 tsp of olive oil in a medium or large skillet over medium heat. Once the oil is hot, add onions and saute for 3-4 minutes until soft, then add garlic and continue to saute for 2-3 minutes. Once garlic slightly changes color, add red bell pepper slices, mix well, cook for 2-3 minutes, then add zucchini slices and stir well, let cook for 2-3 minutes.
Add can of diced tomatoes, parsley, oregano, salt, pepper, red pepper flake, stir well.
Remove the sausage from the oven, slice into bite size pieces, add to the skillet, stir, reduce heat to low and simmer for 25-30 minutes.
Serve over rice or pasta. Enjoy!
Shamrock Shake recipe
DIY ST. PADDY'S DAY TREAT
Feb 29, 2012
The elusive Shamrock Shake is back at McDonald's, and this year it's available nationwide. What used to be only at select restaurants (and has shockingly been around since the '70s) is now just a drive-thru away. But it's always more fun to make your own!
Try this milkshake recipe from McCormick® which, according to a McDonald's spokeswoman, is strikingly similar to what you'll get at the golden arches.
Makes 3 servings
1 pint (2 cups) vanilla ice cream
1 cup milk
1/2 teaspoon McCormick® Pure Peppermint Extract
1/4 teaspoon McCormick® Green Food Color
Whipped cream and green sprinkles (optional)
Place ice cream, milk, peppermint extract and green food color in blender; cover. Blend on high speed until smooth.
Pour into glasses. Top with whipped cream and sprinkles, if desired. Serve immediately.
Double Chocolate Gooey Butter Cake
Recipe courtesy Paula Deen for Food Network Magazine
1 hr 0 min
1 18.25-ounce package chocolate cake mix
3 large eggs
1 cup (2 sticks) unsalted butter, melted, plus butter for the pan
1 8-ounce package cream cheese, at room temperature
3 to 4 tablespoons unsweetened cocoa powder, to taste
1 16-ounce box confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped unsalted nuts
Whipped cream, for topping (optional)
Preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking pan.
In a large bowl, combine the cake mix, 1 egg and 1/2 cup of the melted butter. Stir until well blended. Pat the mixture into the pan and set it aside.
In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder and beat until well mixed. Reduce the speed to low and add the confectioners' sugar. Beat until well mixed. Slowly add the remaining 1/2 cup melted butter and the vanilla. Beat until smooth. Using a rubber spatula, stir in the nuts. Spread the filling over the batter in the pan.
Bake the cake for 40 to 50 minutes. Be careful not to overcook it: The center should still be a little gooey. Let partially cool on a wire rack before slicing. Serve with whipped cream, if desired.
Red Velvet Swirl Brownies
Recipe courtesy Sunny Anderson, 2010
Show: Cooking for Real
Episode: After School Special
1 hr 25 min
1 tablespoon unsalted butter, for pan
Red Velvet Brownie Layer:
1 stick unsalted butter
1 cup sugar
1 teaspoon vanilla extract
1/4 cup cocoa powder
1 tablespoon red food coloring
1 teaspoon vinegar
3/4 cup all-purpose flour
1/4 cup chopped toasted walnuts
Cream Cheese Layer:
8 ounces cream cheese, softened
1/4 cup sugar
1/8 teaspoon vanilla extract
Special equipment: 8 by 8-inch baking pan
Preheat the oven to 350 degrees F.
Butter an 8 by 8-inch baking pan, and set aside.
Brownie layer: In a saucepan on medium heat melt the butter. Remove the butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Stir in the walnuts and pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.
Cream cheese layer: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.