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Tuesday, December 29
Recipe from Christmas 2009
by
Dee
on Tue 29 Dec 2009 08:27 AM CST
Fruit Salad with Vanilla Dressing
Simon asked me to post this.
Recipe courtesy Alton Brown, 2005
Serves: 4 to 6 servings
Ingredients
- 1/2 cup plain yogurt
- 1/4 cup mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon honey
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 1 Granny Smith apple, cored and diced
- 1 cup seedless grapes, halved
- 1 pear, peeled, cored and diced
- 10 to 12 medium size strawberries, halved
- 1 mango, peeled and diced
- 1 banana, sliced
- 1/3 cup chopped walnuts, toasted
Directions
In a small mixing bowl whisk together the yogurt, mayonnaise, lemon juice, honey, vanilla extract and salt. Season with pepper, to taste. Set aside.
Place all of the fruit and the nuts into a large mixing bowl and toss to combine. Add the dressing, toss and serve.
Tuesday, December 23
Teriyaki Pork Chops with Blueberry-Ginger Relish
by
Angie
on Tue 23 Dec 2008 11:59 AM CST
This is one of those recipes that will leave people asking you what chef school you attended. It's full of anti-oxidants, simple to make, and extremely tasty! I broil the chops instead of doing them on the grill...
Teriyaki Pork Chops with Blueberry-Ginger Relish
- Prep Time 30 min.
- Cook Time -
- Serves 4
- 4 bone-in center-cut pork chops, trimmed of fat
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons dry sherry (see Ingredient note)
- 2 cloves garlic, crushed
- 1 teaspoon brown sugar
- 1/4 teaspoon crushed red pepper
- 1 cup fresh blueberries, coarsely chopped
- 1 shallot, chopped
- 1 serrano chile, seeded and minced
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon lime juice
- 1 teaspoon minced fresh ginger
- 1/4 teaspoon salt
2. Cooking Directions
- To marinate: Place pork chops in a large sealable plastic bag. Whisk soy sauce, sherry, garlic, brown sugar and crushed red pepper in a small bowl. Add the marinade to the bag, seal and turn to coat. Marinate in the refrigerator for at least 2 hours or overnight.
- To prepare relish: About 20 minutes before grilling the pork, combine blueberries, shallot, chile, cilantro, lime juice, ginger and salt in a small bowl.
- Preheat grill to high. Remove the pork chops from the marinade (discard marinade). Grill the chops 3 to 5 minutes per side. Let them rest for 5 minutes before serving with the relish.
Yield: 4 servings
Wednesday, October 29
Lady Bug Chili
by
Angie
on Wed 29 Oct 2008 08:43 AM CDT
Recently, Simon and I were looking for a really great chili recipe. While searching online, I landed on this page:
http://www.chili.org/dploucheck.html
Simon noticed the name of the recipe was "Lady Bug Chili." I saw that as a sign and decided to make it. Needless to say, it was fantastic! This chili is fabulous as-is or as three-way with noodles and beans. Serving suggestion: top with onions and sharp cheddar cheese. Full props to Dana Plocheck of Houston, TX for this outstanding recipe! Enjoy!
Lady Bug Chili
In 4-Quart pot brown 2 lbs course ground beef (chili grind) in skillet. After browning, drain meat. Add:
1 can (14-1/2 oz) Swanson beef broth
1 can (8 oz) Hunt’s no-salt tomato sauce
Float 1 jalapeno pepper and 1 serrano pepper. Bring to boil then add Packet #1
Packet #1:
1 Tbsp onion powder (rounded)
2 tsp. garlic powder
1 Tbsp Mexene Chili Powder
Cover and simmer at medium boil for 1 hour. Remove peppers, squeeze juice and set aside. Replace lid and continue medium boil for additional 15 minutes and then add Packet #2.
Packet #2:
2-1/2 Tbsp light chili powder
2-1/2 Tbsp dark chili powder
2 tsp cumin
¼ tsp black pepper
¼ tsp white pepper
¼ tsp cayenne pepper
½ cube Knorr’s beef bullion
½ cube Knorr’s chicken bullion
¼ tsp brown sugar
1 pk Sazon Goya
Continue boiling with lid on for 30 minutes. Then, add juice from peppers and Packet #3.
Packet #3:
2 tsp Mexene Chili Powder
1 tsp cumin
½ tsp salt
Leave covered and simmer for additional 15 minutes and serve.
Friday, September 19
Rum Cake Recipe
by
Angie
on Fri 19 Sep 2008 11:06 AM CDT
This is a fabulous Rum Cake recipe from Simon's family...
For the cake
1 box Duncan Hines yellow cake mix - butter recipe (or another similar brand)
1 small box jello instant vanilla pudding
4 eggs
1/2 cup vegetable oil
1/2 cup rum
1/2 cup water
Crumbled pecans
Grease and flour bunt pan, but for the pampered chef pan, I don't know if you need to. Place pecans in the bottom of the pan. Mix the cake ingredients for a couple minutes until smooth.
Pour in pan and bake at 350 degrees for about 50 minutes or until golden brown and when a toothpick is stuck in the middle, it comes out clean.
Turn out on a large plate and glaze while the cake is still hot.
For the glaze
In a small saucepan, heat until soft boil:
1 stick of butter (not margarine)
1 cup sugar
1/4 cup rum
1/4 cup water
Friday, December 28
Easy Shepherd's Pie
by
Angie
on Fri 28 Dec 2007 08:48 AM CST
Here's an easy and fairly quick meal that all of us really enjoy here in the Lathrop household. I developed it after Simon and I ate shepherd's pie at the Scottish Festival in Tulsa. Here's the Americanized version we came up with:
Ingredients
2 frozen pastry shells
1 1/2 pounds ground beef
1 package Lipton's onion soup mix
1 package McCormick's brown gravy mix
1 cup water
2 cups fozen mixed vegetables, thawed
6 medium potatoes
1/4 cup butter or margarine
1/2 cup milk
1 cup grated cheddar cheese
Preparation
Mashed potatoes: Peal potatoes, and cut them into cubes for boiling. Boil potatoes until tender, and drain the water. Add butter and milk, then mash or beat until smooth. Set aside.
Crust: Bake pastry shells according to package directions. Set aside.
Beef: Brown ground beef in a skillet. Dissolve gravy mix in water until all lumps are gone. Add onion soup mix and gravy solution to the ground beef, and continue heating on medium heat until mixture thickens, stirring frequently. Set aside.
Assembly: The ingredients will be added in layers and in order, without diturbing the layer below it. In EACH pastry shell and in layers, add the follwing in order: half the ground beef mixture, half the vegetables, half the mashed potatoes. The potatoes layer is very similar to frosting a cake. Sprinkle the tops of each with cheddar cheese.
Baking: Bake the assembled pies for about 30 minutes at 350 degrees.
Sunday, May 13
THE GOULASH
by
slathrop
on Sun 13 May 2007 06:20 PM CDT
If you are looking for a real crowd pleaser then here it is. I usually serve this up while camping and it has never missed. This meal is even better the next day....... I think I speak for Dee and Mike when I say they have put their satisfaction guaranteed stamp on this recipe. Hungarian Goulash2 Tbs. olive oil 2 cans tomato soup 1 lb. lean ground beef 2 1/2 soup cans water 1 large yellow onion; diced 2 1/2 tsp. paprika 1 large green bell pepper; diced 1/2 tsp. cayenne pepper 2 cloves garlic; minced 2 tsp. salt 1 1/2 cups frozen whole kernel corn 12 oz. bag pasta shells 1 cup fresh mushrooms; sliced 3 cups grated cheddar cheese 1/2 cup olives; sliced
Brown ground beef using 2 Tbs. olive oil in a 12" Dutch oven using 20-22 briquettes bottom heat. When beef has been browned add onion, bell pepper, mushrooms, and garlic. Saute until vegetables are tender. Add corn, olives, tomato soup, hot water, paprika, cayenne pepper, and salt. Stir to mix well. Bring contents to a boil then stir in pasta shells.
Place lid on Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top heat for 30-40 minutes. Sprinkle cheese over top and bake for an additional 10 minutes until cheese is melted.
Serves: 6-8
Monday, May 7
Honey Chicken Salad
by
slathrop
on Mon 07 May 2007 08:37 PM CDT
Below is a recipe belonging to Angela, Angie's friend. Angie liked it so much that I convinced Angela to let me post the recipe on the blog. So, here it is......
4 cups chopped cooked chicken
3 celery ribs diced.... approx. 1.5 cups
1 cup sweetened dried cranberries
.5 cups chopped pecans, toasted
1.5 cups mayo
1/3 cup honey. Angela says she uses a little less than what the recipe calls for.
1/4 tsp salt
1/4 tsp pepper
Combine 1st 4 ingredients
whisk together mayo and next 3 ingredients and add to chicken.
For a pretty serving option use refrigerated crescent rolls on greased cookie sheet. Place 2 tbsp of salad on roll and roll up - pinch & tuck under ends. Bake @ 375 degrees for 12 minutes. Sprinkle poppy seeds on top prior to cooking......
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