Monday, August 31, 2009
Friday, August 28, 2009
This recipe was slightly adapted from AllRecipes.com. It's a quick & easy, tasty fish recipe.
1/4 c. shredded Parmesan cheese
1/4 c. bread crumbs (optional; see note below)
2 T. mayonnaise
1 clove garlic, minced
1 T. fresh lemon juice
1/8 t. dried basil
1/8 t. onion or garlic powder
1/8 t. salt
1/8 t. pepper
1 lb. tilapia
Preheat broiler. Mix all ingredients except fish. Grease a broiler pan (or line with foil) and arrange fish on pan; season with salt and pepper. Broil on each side for 2-3 minutes. Cover with topping and broil until brown.
A Note From The Little Lady: I have made this both ways -- with and without breadcrumbs. I think my preferred version is without breadcrumbs, for two reasons: 1) With the breadcrumbs, the mixture is more of a paste and it can be tough to "spread" on the fish (especially with a blazing hot pan that's been under the broiler!) and 2) it has more of a breaded (obviously, I know) texture vs. the creamy texture of the mayo/cheese mixture. Try it both ways and see what you think.
Another Note: I've also tried lime juice (instead of lemon) and it works well too. You can barely even notice a difference.
Thursday, August 27, 2009
Makes 1 drink.
Taken from Bartending by Maran Illustrated. A tasty classic!
1/2 oz. grenadine
1-1/2 oz. tequila
4 oz. orange juice
Add the grenadine to a highball glass. Fill the glass with ice cubes. Add the tequila and then orange juice. Stir to slightly blend colors. Watch the beautiful sunrise!
Wednesday, August 26, 2009
Tuesday, August 25, 2009
Monday, August 24, 2009
The LL: Chicken Florentine, $13.95
Sunday, August 23, 2009
Makes 1 drink.
Taken from Bartending by Maran Illustrated. Don't let the pink hue fool you.
2 oz. bourbon
1 oz. orange juice
1/2 oz. grenadine
1 maraschino cherry
Fill a shaker halfway with ice cubes. Add the bourbon, orange juice, juice from the lemon, and grenadine. Shake vigorously for 5 to 10 seconds. Strain into a cocktail glass and garnish with a maraschino cherry.
Saturday, August 22, 2009
Smoky Barbecued Pork Tenderloing with Molasses Mop
I found this recipe in Cooking Pleasures magazine and have adapted it just slightly. This smells awesome when you're grilling.
1 T. packed brown sugar
1 t. ground cumin
1 t. chile powder
1/2 t. salt
1/2 t. paprika
2 (3/4-1 lb.) pork tenderloins
1/4 c. molasses
2 T. lemon juice
2 garlic cloves, minced
Heat grill. In a small bowl, stir together brown sugar, paprika, cumin, chile powder, and salt. Rub over pork tenderloins, pressing in all seasoning that falls off. In another small bowl, stir together molasses, lemon juice, and minced garlic.
Place pork on gas grill over medium heat. Grill 4 to 5 minutes or until browned on one side. Turn; baste with sauce. Continue turning and basting with sauce frequently 10 to 15 minutes or until internal temperature reaches 160. Remove pork. Tent loosely with foil and let sit for 10 minutes before slicing (during this time, the internal temperature should continue to rise to the recommended temperature of 170 degree for pork).
A Note From The LL: This go well with corn on the cob. If you want, toss it on the grill too! For grilled corn-on-the-cob, check on this recipe.
Friday, August 21, 2009
Thursday, August 20, 2009
I adapted this recipe for size only, from Gooseberry Patch's 5 Ingredients or Less cookbook. The brownies it made were... different than your standard box mix. They were extremely fudgy in texture, but didn't have the rich chocolately taste I expected. I'd make these again as an easy dessert, but I wasn't overly wild about the taste. I could see it being one of those recipes that go over with average reviews, with someone here and there absolutely loving them. They were quick and easy, though, and for that, I'm appreciative. Next time, I'll mix in chocolate chips and/or try to find a dark chocolate syrup.
12 oz. chocolate syrup
6 oz. (3/4 stick) butter, softened
3/4 c. all-purpose flour
3/4 c. sugar
*I'd recommend adding 3/4 c. chocolate chips
Preheat oven to 350 degrees. Mix chocolate syrup, butter, flour, and sugar together. Add eggs, one at a time, mixing well after each addition. (Stir in chocolate chips). Pour into a greased 9x9 pan and bake for 25 minutes. Frost, if desired, or dust with powdered sugar.
Wednesday, August 19, 2009
Makes ~2 cups.
This recipe is adapted from the first cookbook I ever received, Ohio P.E.O. Cooks II, given to me by my grandmother. I added the chopped green onion and substituted cooked and crumbled bacon for the recommended bottle of Bac-Os.
1 c. sour cream
1 c. mayonnaise
5 big strips of bacon, cooked and crumbled
1 tomato, diced (I prefer vine-ripened)
1/2 c. chopped green onion
Mix everything together in a bowl. Serve chilled with buttery Town House crackers, or something similar.
Tuesday, August 18, 2009
Monday, August 17, 2009
My mom and I took a cake decorating class a few years ago. We are FAR from professionals, but learned a few basics, i.e. had more fun eating our frosting creations and chatting with classmates than actually perfecting our skills. I used royal icing to make the flowers for these basic yellow cupcakes. I used frosting tips #224, #3, and #10. Like any decorated cake, these are a little time-consuming but they are really easy and will definitely spruce up your basic cupcake.
5 T. meringue powder
1 pound powdered sugar
1/3 c. cold water
Combine meringue powder and powdered sugar in a mixing bowl. Add water 1 T. at a time. Mix at a medium speed for 10 minutes. For making flowers, you want the consistency to be more stiff. Soft peaks should form.
A Note From The Little Lady: To make this frosting thinner for flooding cookies, add 1-2 T. more water and beat for 2 more minutes.
Separate and tint with food coloring as desired. Form flowers on wax paper. Let sit for 6-8 hours in order to dry and harden completely. Adhere to a freshly-frosted cake/cupcake or stick using a little frosting on the bottom of each flower.
Another Note From The LL: Royal frosting gets hard as it dries. To prevent frosting from drying out before you want it to, store frosting in airtight containers until you are ready to use, and then tie a twisty at the top of your pastry bags when decorating.
I used frosting tips #10 (for flower petals below) and #3 (for flower center).
The tiny blooms (in between the purple and yellow flowers below) are made using frosting tip #224. Holding frosting bag straight up and down and with decorating tip just slightly above the wax paper, squeeze out frosting and left bag straight up and away. Simple. Easy. Yet makes a cute little flower. You could make hundreds of these in a few minutes!
Makes two 8- or 9-inch round layers, 24 cupcakes, or 48 mini cupcakes.
This recipe is from the book that came with my KitchenAid mixer.
2-1/4 c. all-purpose flour
1-1/3 c. sugar
3 t. baking powder
1/2 t. salt
1/2 c. shortening (I used 1 stick of butter)
1 c. low-fat milk, 1%
Preheat oven to 350 degrees.
Combine dry ingredients in a mixer bowl. Add shortening (or butter), milk, and vanilla. Attach flat beater to mixer and turn to speed 2, mixing about 1 minute. Stop and scrape bowl. Add eggs. Continuing on Speed 2, mix about 30 seconds. Stop and scrape bowl. Turn to Speed 6 and beat about 1 minute.
Pour batter into two greased and floured 8- or 9-inch round baking pans (or 24 regular cupcakes or 48 mini cupcakes or split between 12 regular and 24 mini cupcakes). Bake for 30 to 35 minutes (for regular cupcakes 20-22 minutes; for mini 12-15 minutes), or until a toothpick inserted in the center comes out clean. Cool 10 minutes. Remove from pans. Cool completely on wire rack. Frost if desired.
Regular size cupcake:
Sunday, August 16, 2009
This recipe is adapted from Better Homes and Gardens. The mayo-ketchup combination tastes awesome with these burgers. Try it! And like I've mentioned before, the higher the fat percentage in the turkey you choose, the juicier the burger. The pesto in these, however, adds a lot of flavor and moisture.
1 lb. uncooked ground turkey
4 T. basil pesto
1/4 c. finely shredded Parmesan cheese
3 cloves garlic, minced
1/4 t. salt
4 hamburger buns
desired toppings: I recommend at least mayonnaise and ketchup.
In a bowl, combine chicken, pesto, Parmesan cheese, garlic, and salt. Shape into four patties. Grill over medium heat.
A Note From The LL: These freeze well.
19304 Detroit Road
Rocky River, Ohio
The Pub is a convenient stroll from where The Mr. and I reside, so we've been there on multiple occasions. We decided to check out their Friday all-you-can-eat perch fry. Got the picture below from Google, as I forgot to take one of the exterior myself.
Wednesday, August 12, 2009
What I drank:
Monday, August 10, 2009
1/4 c. sugar
3 egg yolks
1/2 t. vanilla extract
1.5 T Irish Cream liqueur
2 t. brown sugar
Pour custard into ramekins, then fill roasting pan with boiling water to come halfway up the sides of the ramekins (I needed ~4 c. boiling water). Bake in preheated oven for about 30 minutes, until set. If it's "set" before 30 minutes, don't hesitate to take it out early. "Set" means that when you gently shake the baking pan, the custard will jiggle slightly.
Under a preheated broiler, brown until deep brown, approximately 2 minutes. Don't let it burn!
The Mr. loves chicken parmigiana, so this was an easy decision when I was planning his special meal. He raved about it throughout the entire meal, which, as the cook, is the best compliment you can get. The homemade sauce makes it that. much. better.
Homemade marinara sauce (recipe below)
Spaghetti, cooked to package directions
2 boneless, skinless chicken breasts (about 1 lb.)
1/4 c. flour
1/2 Panera Asaigo Cheese bagel
1/4 c. Parmesan cheese
1 t. Italian seasoning
3 T. olive oil
1/2 c. shredded mozzarella cheese
1/2 onion, chopped
2 cloves garlic, minced
1 T. olive oil
1 vine-ripened tomato, chopped
1 can (28 oz.) stewed tomatoes
1 small can tomato paste
1 t. dried oregano
1 t. dried parsley
1 t. salt
1/2 t. crushed red pepper flakes
1/4 t. ground black pepper
1 T. sugar
Meanwhile, make chicken parmigiana by first flattening chicken breasts between plastic wrap. Chicken should be no more than 1/3" thick. Place bagel in a food processor and process into crumbs. Into three separate shallow containers, place flour, beaten egg, and breadcrumb/parmesan cheese/seasoning mixture. Dredge chicken in flour, then egg, and then breadcrumb mixture.
Heat olive oil in a skillet over medium-high heat. When pan is very hot, add chicken to skillet and cook for approximately 10 minutes until golden brown, flipping halfway through.
Prepare baking pan by layering half of marinara sauce, top with chicken, more sauce, and mozzarella cheese. Bake at 400 degrees until cheese is melted and dish is bubbly.
Serve with spaghetti.
1/2 Panera Asaigo cheese bagel
Celebration MenuIf you own a "You Are Special Today" red plate and have a reason to use it, this could be the menu for you! I made this for The Mr. after he took an 8-hour boards exam during his fourth year of medical school. Months of studying and that many hours of testing later, he deserved a special meal! I choose all three things because, well, they're his favorites!
Saturday, August 8, 2009
Makes 1 drink.
This is a manly man's drink. The Mr. made it. I tried a sip. And gave it back. Tasted much like straight whiskey and not much at all like anything else.
2.5 parts bourbon
1/2 part sweet vermouth
Fill a cocktail shaker halfway with ice cubes. Add bourbon and sweet vermouth. Do not shake, but instead gently stir ingredients in a circular motion, being careful not to break the ice cubes (The LL's Translation: Heaven forbid you should add any water). Strain into a martini glass and garnish with a maraschino cherry.
Friday, August 7, 2009
Thursday, August 6, 2009
2 ears of corn, shucked
1 T. butter
Butter and salt corn, and then place in the middle of a rectangle of foil. Fold foil around corn, loosely sealing closed on top. Place foil-wrapped corn directly on medium-low grill and cook for 15-20 minutes.
Adapted from Better Homes and Gardens, July 2009
The flavors in this weren't as strong as I was expecting, so don't be overwhelmed by the main trio. They actually create a fairly subtle flavored chicken. The honey makes an almost carmelized crust on the chicken when grilled. The original recipe calls for drumsticks, which, having had it with boneless, skinless breasts, I can understand why this marinade would be great for drumsticks.
1/4 c. white tequila
1/4 c. oil
1/4 c. honey
2 limes, juiced
1/2 t. salt
3-4 boneless, skinless chicken breasts
Whisk together tequila and oil, and then whisk in honey, lime juice, and salt. Cover and refrigerate marinade up to 2 days.
Place chicken in a self-sealing plastic bag in a shallow dish. Add marinade, seal, and refrigerate 4 to 8 hours, turning occasionally.
Drain, discard marinade. Grill over medium-low heat.
For a complete meal, serve with Chipotle Cilantro Rice and Grilled Corn on the Cob.
Adapted from Rachael Ray's "Classic 30 Minute Meals"
These were terrific! The fresh strawberries made for a drink that smelled great, tasted great, and offered that islandy feel that, let's be honest, who doesn't appreciate? It was enough margarita, yet not too strong. Any drink that involves a blender HAS to have a great outcome, because, for me, if it doesn't, it's not worth the clean-up that follows. This one passes the test. I typically go for a salted rim with margaritas, but the strawberry addition made me want to pass on this one.
Shout out to The Little Lady's brother and his girlfriend for providing The Mr. and I with such great margarita glasses!
~1 pint ripe strawberries (I used 10 strawberries)
The juice of 1 lime
1 T. Rose's lime juice (or an additional lime)
4 T. sugar
1/4 c. orange juice
4 shots good-quality tequila
1 tray ice cubes
coarse salt to rim glasses, if desired
Reserve two strawberries to garnish the rims of your margarita glasses. Trim remaining strawberries.
Add strawberries, lime juice, sugar, orange juice, tequila, and ice cubes to a blender. Blend on high until the drink is icy, but smooth.
Pour into margarita glasses (rimmed with salt, if desired), and garnish with a strawberry.
Tuesday, August 4, 2009
I'm borrowing this tasty recipe from Gia of http://www.fatcontrolfreak.blogspot.com/, and it is my knowledge that this is actually a Weight Watchers recipe. Go figure! You could easily serve this without anyone wondering if it's "on a diet." The only changes I made was a reduction in size. Perfect for 2!
2 c. berries of your choice (I used raspberries and strawberries)
1/8 c. sugar
1 T corn starch
1/8 t. salt
1/2 c. flour
1/2 t. sugar
1/4 t. baking powder
1/8 t. baking soda
1/8 t. salt
1/4 c. buttermilk (I didn't have any, so I used 1% milk and it worked out fine)
Preheat oven to 400 degrees. Mix berries with sugar, corn starch, and salt, and add to a small baking dish. Bake for 10 minutes. Meanwhile, mix together dry ingredients, and then slowly add milk until dough is sticky. Remove berries from oven, "plop" dough in two (or three) places, and bake for an additional 20 minutes.
Adapted from Martha Stewart Living.
6 small red potatoes
3 T. coarse salt, such as sea salt
1/4 c. blue cheese + additional for garnish
1/2 c. buttermilk (or plain yogurt)
1 t. red -wine vinegar
1 t. Dijon mustard
2 green onions, chopped
3 strips of bacon, cooked until crisp and crumbled
Place potatoes and the salt in a medium saucepan. Cover with water, and bring to a boil. Reduce heat and simmer until potatoes can be pierced with a fork, about 12 minutes. Drain, and let cool slightly. Halve potatoes.
Meanwhile, mix blue cheese, buttermilk, vinegar, and mustard in a bowl until well combined.
Combine potatoes, dressing, green onions, and almost all of the bacon in a large bowl. Garnish with blue cheese, green onions, and remaining bacon.