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Monday, April 25, 2011

Zombie Jesus Day Lunch

I don't celebrate Easter, but it's an excuse to cook :)

I would eat deviled eggs, everyday, all day, but the people around me wouldn't survive. 



Deviled Eggs

6 eggs, hard boiled
1 tsp. vinegar
1/2 tsp. salt
2 tbs. mayo
1/2 tsp. brown mustard
1/2 tsp. sugar
chili powder
dill

Slice hard boiled eggs in half, lengthwise, and put yolks in a small bowl. Add vinegar, salt, mayo, mustard and sugar, and mash together with a fork. Once combined, spoon into egg white shells. Top with a sprinkle of chili powder and a small sprig of dill.



Goat Cheese, Shallot and Basil Stuffed Chicken Breasts

3 thinly sliced chicken breasts
4 oz. goat cheese
1/2 a shallot, diced
1/4 tsp. garlic powder
basil (as much as you like, i am a basil freak)
salt and pepper to taste
toothpicks

I but the thinly sliced chicken breasts because it's easier and less work to pound them out. Wrap each breast in plastic wrap and taking the flat side of a meat tenderizer, pound chicken out until about 1/4 inch thick. Take plastic wrap off and set aside. Repeat with remaining 2 breasts. Spread goat cheese on flattened breast, then sprinkle with shallots and layer on top with whole leaves of basil. Roll up tightly and secure with toothpicks. Sprinkle rolls with salt and pepper. Place chicken rolls toothpick side down in a foil lined baking pan. Bake at 400 degrees for 30-45 minutes, depending on the size of the chicken breasts. Let sit for at least 10-15 minutes before serving.

*head explody*



Honeyed Fruit Salad


1 container blackberries, whole
1/2 container strawberries, quartered
2 orange, peeled and diced
1/2 an apple, diced (i found these apples called cripps pink, AMAZING)
3 kiwis, peeled and quartered
grapes, halfed
2 bananas, peeled and sliced
4 guavas, peeled and quartered
1 tbs. honey
1 tbs. sugar
cool whip (i used french vanilla)

The amount of each fruit you use can be entirely up to you. It is nearly impossible to mess up fruit salad. Just make sure to try it with the guava, makes a whole world of a difference in the taste.



Roasted Asparagus

1 bunch fresh asparagus
1/2 of a shallot, diced
1 clove of garlic, minced
2 tbs. olive oil

On a cookie sheet, coat asparagus with olive oil. Top with shallots and garlic. Roast in a 400 degree oven for 25-30 minutes. Try not to slap the nearest person when you take it out. 








Saturday, April 23, 2011

Thursday, April 21, 2011

Is it Friday yet?

My mom made Wifey's meatloaf for lunch. What you know bout some meatloaf sammiches? Oh, if you don't know, now you know. 

Now, last night is another story. 



Seared Tuna Steaks w/ Baked Fingerling Potatoes in Mayo Caper Sauce

Tuna:

2 tuna steaks
3 tbs. coarse pepper
2 tbs. sea salt
tbs. ground ginger
olive oil

Potatoes:

1 lb. fingerling potatoes
1 1/2 tbs. olive oil
1 clove garlic, minced
1 tsp. dried rosemary

Sauce:

1/4 cup mayonnaise
1 tbs. capers
1/2 tsp. lemon juice

Wash and dry potatoes. Cut in half and then put in a bowl. Toss potatoes with olive oil, rosemary and garlic. Pour onto a sheet pan and bake in a 350 degree oven for 30-45 minutes, or until potatoes are tender. Remove from oven, let cool. Pour back into bowl, oil and all, and let cool in freezer for 5-10 minutes. Once cooled down enough. Combine mayo, capers and lemon juice and toss with potatoes until coated.

For tuna, heat a flat non-stick griddle over medium-high heat. On a small plate, combine pepper, salt and ginger. Coat steaks in olive oil and press one side down onto seasoning to create a crust. Do the same for the other side and for the other steak. Add a tablespoon of olive oil to griddle and sear tuna for one minute on each side. 

I made freshly steamed broccoli, but of course you can make whatever you like with yours. But, you are warned, these potatoes will make you want to throw something...or slap yo momma!


Tuesday, April 19, 2011

Wifey For Lifey's BAMF Meatloaf

Can I have a drum roll please?

Here it is! My "special" guest (heh) Sarah's meatloaf recipe. I don't even really like meatloaf to be honest. Not really my thang. But, let me tell you something, this butcher's meatloaf rocks my socks. I am sure it will rock yours also. I would make babies with this meatloaf, and then cover them in the glaze and eat them. No joke people. 

P.S. Totally gluten free.


1-2 lbs. ground beef
1 large carrot, grated
1 large onion, grated
3 cloves garlic, minced
1/2 cup ketchup
1 egg
1/4 cup quick cooking oats
salt and pepper

In a large bowl, combine all of the above ingredients. With your hands! Ok, you don't have to, but it is way more fun that way.

Sarah Instructions:
Don't cook your meatloaf in a loaf pan, use one to shape it, but then transfer it to a parchment paper lined sheet pan so you can get the glaze all the way around it and not just on the top!! This also helps much more of the fat run out of the meatloaf.

But the real deal is the glaze. Combine these ingredients.

1 cup ketchup
1 tbs. honey
2 tbs. cumin
dash worcestershire

Trick is to let the meatloaf start to cook for at least 10 minutes before putting on the glaze. Cook at 350 for at least 45 minutes.

Then eat it with your face. Don't play...

Monday, April 18, 2011

'Mommy's Tired' Easy Monday Night Dinner

I wish I could make a candle out of the smell of onions caramelizing. It is simply a yummy smell. Combine that with balsamic mushrooms roasting in the oven, and BOOM, instant head explody. This makes my heart hap, hap, happy. This dish is so easy and so delicious, it's retarded to not try it. If you are anything like me, these ingredients are in your kitchen at all times. 



Pasta w/ Caramelized Onions, Blasamic Roasted Mushrooms & Feta


8 oz. thin spaghetti (or whichever you like)
2 cups baby portabella mushrooms, sliced
1/2 sweet onion, sliced
1 clove garlic, minced
1/4 cup crumbled feta
1/2 cup balsamic vinegar
3 tbs. butter
4 tbs. olive oil
Italian flat leaf parsley, chopped
salt

Cook pasta in heavily salted water until al dente. Drain and set aside.

While the pasta is cooking, in a metal oven pan (I use a cake pan), combine 2 tablespoons olive oil, balsamic vinegar and mushrooms. Salt. Toss together, making sure mushrooms are completely coated. Put in a 400 degree oven and cook until balsamic vinegar is almost gone and has become sticky.

In a small skillet, add 1 tablespoon olive oil and 2 tablespoons butter. Once the butter and oil begin to sizzle, add onion slices. Let onions saute until brown on the edges and golden in color. Add garlic and salt, cook for a minute or 2 longer. Remove from heat.

Use the last remaining tablespoon of olive oil and 2 tablespoons butter on your pasta. Pile mushrooms, onions and garlic, feta and chopped parsley on top of pasta. Eat like a mug.




Sunday, April 17, 2011

Here goes nothing....

First things first, I must thank a good friend of mine for the inspiration behind this. Sarah "The Butcher" Mitchell was the creative mind behind the naming of my blog. She has also given me a new appreciation for cooking. So, thank you my friend, I love and miss you so very much. I can't wait to make sweet food babies with you again.

So here is my first recipe, something I make for my Mom (aka the Merm Dizzle), who is gluten/dairy intolerant. This recipe comes out perfect every time. My mouth is watering just thinking about it.


Gluten-Free Falafel

1 15oz. can chickpeas, rinsed and drained
3 tbs. Annie's Goddess Dressing
1 large egg
1 tbs. chopped, seeded jalapeno (about 1 jalapeno)
1 1/2 tsp. ground cumin
1 clove garlic, minced
1/2 tsp. chili powder
1/4 tsp. salt (or to taste)
1/4 gluten-free all purpose flour
2 tbs. finely chopped red onion
2 tbs. chopped cilantro
1/2 tsp. baking powder
Oil for frying (whichever you prefer)

Pulse chickpeas, Goddess dressing, egg, jalapeno, cumin, garlic, chili powder, and salt in a food processor until mostly smooth, but still chunky. Transfer to a bowl, stir in flour, onion, cilantro, and baking powder. You can make patties ahead of time and refrigerate overnight.

Heat a 1/4 inch oil in a large skillet over medium-high heat. Take heaping tablespoonfuls, drop in oil and flatten, making sure patties don't touch. Cook until patties are golden brown on each side, or 3 minutes. Transfer to a paper towel lined plate to drain. 

Falafel is usually served with pita bread, but in my house, we eat it either by itself or with a corn tortilla. We also serve it with chopped cucumber, tomatoes, onion and Goddess dressing.

Guess what I'm having for lunch? :)