Bits Of Dust

Archive for the ‘Recipes’ Category

The other day I linked to Chef Tom’s site when he posted a recipe for homemade chips. I mentioned that I would have to experiment and see what I could come up with.

Well, the first one is really easy. Cinnamon Sugar Chips. The kids wanted to help me cook and if I made anything too spicy or “nasty” as they call it, I wouldn’t be able to get them to eat chips again for a month or more, so we made these.

We preheated the oven to 375, and took 5 flour tortillas (8 inch), and cut them into 8 wedges each. We sprayed butter flavored crisco spray on the baking sheet and placed the wedges on the baking sheet. We sprayed the wedges and the kids then sprinkled them with cinnamon sugar. Don’t ask me how to make the sugar, because it’s super simple. You just mix some sugar and cinnamon til it looks and tastes right for you. (We keep ours in a salt shaker, to make it easy to put on toast or chips).

We baked the chips for 8 minutes and they were done.

Please note. It took 5 minutes to prepare them, 8 minutes to cook them, and 3 minutes for my rugrats to eat all of them. It was fun. Tomorrow I will experiment with some seasonings and corn tortillas.

From Epicurious:

Ingredients:

Spread

1 extra ripe avocado
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Sandwich

8 slices turkey bacon
8 slices whole-wheat bread
8 leaves romaine lettuce
2 medium tomatoes, cut into 12 slices
1 small red onion, thinly sliced

Preparation:

Combine spread ingredients in a bowl. Mash until smooth and set aside. Prepare bacon as directed on package; drain thoroughly on paper towels. Toast bread. Place 4 slices on 4 plates. Spread an equal amount of avocado spread on each slice. Top each with 1/4 of the bacon, lettuce, tomato, and onion. Cover each with another slice of toast. Cut sandwiches in half and serve immediately.

Tonight, I made a basic recipe that my family loves. Fried Pork Chops, Orzo, and Green Beans.

I thought I would list here how I make it, just so, well, in case someone else wants to make this delicious recipe some day. It’s very easy, very quick, and the kids absolutely love it. Make sure you prepare all of your ingredients BEFORE starting these dishes, because it goes so quick you might not be able to keep up.

Ingredients:

4 Pork Chops (average thickness, not too thin)

2 eggs
1/2 – 1 Cup water
2 Tbsp. Soy Sauce
1-2 tsp Garlic Powder

2 cups flour
1 1/2 Tbsp. Lawry’s Seasoning Salt
Pepper

Crisco shortening

I lb Orzo pasta
1 stick butter
1 medium onion, chopped
1 can chicken broth (or equivalent chicken stock)

green beans

In a medium sized bowl, mix the eggs, water, soy sauce, and garlic powder. In another bowl, mix the flour, seasoning salt, and pepper. Set aside. Chop the onion, and set aside.

Heat a large pot on medium-high heat and add the butter.
Place onion in pan just as the butter melts.
As the onions become clear, add the orzo and mix thoroughly.
Toast the orzo, stirring occasionally so it does not burn.

At this point start heating a frying pan to 300 degrees for your chops. I use an electric frying pan for this recipe, because it keeps the temperature of the Crisco nice and even. Once the pan is heated add Crisco until you have about 1/4 inch of oil in the pan.

Now that the orzo has toasted, add the chicken broth, then add another can full of water. Mix well.
Place lid on pot. Bring to a boil.

While waiting for it to boil, dredge your pork chops with the flour, dip them in the egg mixture, then dredge with the flour mixture again.
Add pork chops to the hot frying pan and cook for 8 minutes on the first side.

Reduce the heat of the orzo to low (like 3 out of 10) so it simmers in the pan. Stir occasionally.

After the first 8 minutes, turn the pork chops and set the timer for another 8 minutes.

At this point I start the green beans. I like to steam them in a steamer basket, but you can prepare them however you want.

Place the pork chops on a nice platter, they will have a nice golden brown breading that the kids will devour (and forget they are eating meat). Place the orzo in a bowl a few minutes before serving, because like any starch, it retains the heat and the kids will want to dive into that headfirst.

But, that’s it. It’s not rocket science, and it’s very simple, but it’s a dish my kids will actually eat over, and over, again.

My wife mad the most delicious pizza tonight.

Earlier this week, she picked up a copy of the July/August 2007 issue of “Cooking With Paula Deen“.

Paula’s Traditional Pizza Crust

Ingredients:

1 (1/4-ounce) envelope active dry yeast
1 tablespoon sugar
1-1/4 cups warm water (105°-115°)
3-1/4 cups all-purpose flour
2 teaspoons salt
1 tablespoon olive oil
Cornmeal

In a 2-cup liquid measuring cup, combine yeast, sugar, and water; let stand for 5 minutes. In the work bowl of a food processor, combine the flour and salt. Pulse several times to combine. With processor running slowly add the yeast mixture and oil. Continue running food processor until the mixture is combined and forms a ball.

On a lightly floured surface, turn the dough out and kneead for 5 minutes. Place in a lightly greased bowl, turning to grease the top. Cover and let rise in a warm place (85 degrees), free from drafts, for 1 hour or until doubled in bulk. Preheat oven to 450°.

On a lightly floured surface, roll the dough out into an 18-inch circle. Sprinkle a pizza stone evenly with cornmeal. Place the dough round on top of the stone, folding the edges over to form a crust. Prick dough with a fork. Top with the topping recipe below and bake for 15-20 minutes.

Paula’s Carne Asada Pizza Topping

Ingredients:

3/4 cup chopped cilantro
3 cloves garlic
2 tablespoons oilive oil
1 tablespoon fresh lime juice
1-1/2 pounds top sirloin, cut into thin strips
1 cup mozarella cheese
2 poblano peppers, seeded, roasted, and chopped
1 onion, thinly sliced
1 Roma tomato, thinly sliced
1 cup Monterey Jack cheese

In the container of an electic blender, combine the cilantro, garlic, oil, and lime juice. Pulse untol pureed; set aside. In a large skillet, cook sirloin over medium-high heat until browned, for about 4 minutes; set aside.

Spread cilantro mixture over prepared crust (from above); sprinkle with mozzarella cheese. Top evenly with sirloin, peppers, onion, and tomato. Sprinkle with Monterey Jack cheese.

Bake for 15-20 minutes, or until the crust is lightly browned.

All I can say, is that this pizza was absolutely delicious. One of my favorite dishes at Mexican restaurants is Carne Asada, and when my wife pulled this thing out of the oven, I was in Carne Asada Nirvana.

If you love Carne Asada, and you love pizza, you will love this recipe.

I found a new (well, the site is not new, just new to me) recipe site the other day, called Food Wishes. I tell you what, that guy can cook. I will be visiting that site on a regular basis, because his recipes look delicious and each one comes with a handy dandy video so people who learn by seeing (like me) can follow along.

One of the recipes on his site was Cauliflower Aglio Olio. I love Aglio Olio, but I’m not too keen on cauliflower, so I switched up the recipe a bit. I replaced the cauliflower with broccoli, and, after making it once, the wife says I need to reduce the amount of garlic (but that’s her, not me).

Ingredients:

• 1 large head of broccoli
• 1 lb. spaghetti
• 1/3 c. olive oil
• 1/2 stick butter
• 6 4 cloves crushed garlic
• 1/3 c. finely grated Parmesan reggiano cheese
• 1 tsp. red pepper flakes
• salt to taste
• 1/4 c. chopped basil and/or Italian parsley

Preparing the recipe:

• Blanch broccoli in salted boiling water for 5 minutes. Save this water, you will use it to boil your pasta. (Yes, even with the tiny little pieces of broccoli that remain in the water). Place broccoli into cold water immediately (not ice water).
• Chop stems small, but not the tops, cut them in quarters or so, they will fall apart on their own in a bit.
• In a medium low skillet add olive oil and butter until butter melts, then add the garlic.
• Do not brown the garlic, just explode the flavor into the butter/oil mixture for 15-20 seconds
• Toss chopped broccoli into the butter, oil and garlic mixture.
• Simmer on low while pasta cooks (about 10-15 minutes). Add 3/4 cup of pasta water if needed<.li>
• Add hot pepper flakes and salt.
• Drain pasta, but do not rinse. Add broccoli mixture to the pasta and toss with fresh parsley and grated cheese.
• Top dish with more grated cheese if preferred. (It is very much preferred around here, you can never have too much parmesian reggiano around here).

This dish is absolutely delicious and I have to give props to Chef John at Food Wishes. Thanks for inspiring my culinary mind again.

The next time I make this recipe, I am going to use roasted garlic instead of raw garlic, as I love the robust smoky flavor of my roasted garlic. Enjoy!

Wow, I had no idea that today is National Ice Cream Day.

In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day. He recognized ice cream as a fun and nutritious food that is enjoyed by a full 90% of the nation’s population. In the proclamation, President Reagan called for all people of the United States to observe these events with “appropriate ceremonies and activities.”

In celebration, check out this recipe for Banana Orange Ice Cream from Recipezaar.

Ingredients:

• 7 large bananas (very ripe)
• 4 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• 1 cup sugar
• 1 1/2 cups fresh orange juice
• 1/4 cup confectioners’ sugar
• 3 cups heavy cream, lightly whipped

Peel and mash bananas and combine with the next four ingredients.

Fold confectioners’ sugar into lightly whipped heavy cream and add to banana mixture.

Churn-freeze.

Yummy!

Ingredients:

• 1 dozen hard boiled eggs
• 2 Tablespoons Worcestershire Sauce
• 2 Tablespoons Grey Poupon
• 3 Tablespoons Miracle Whip
• salt and pepper to taste
• paprika

Peel and cut eggs in half. Empty egg yolks into a separate bowl. Mash the egg yolks real good with a fork and mix in the Worcestershire sauce, Grey Poupon, Miracle Whip, and salt and pepper to taste.

Once these items are mixed, use a small spoon to fill the egg whites. Sprinkle with paprika, and refrigerate for one hour.

That’s it. You’re done!

I found this recipe at RecipeZaar, but modified it slightly. It was delicious with potatoes and a vegetable, and the best part? The kids ate very bite. They loved it.

Ingredients:

1 package boneless skinless chicken breasts (4 or 5)
1/3 cup butter, melted
2 tablespoon minced garlic. (You can, of course, adjust this depending on your love of garlic. The original recipe called for 1.)
1 teaspoon garlic powder
1/2 teaspoon seasoning salt
3/4 cup dry breadcrumbs. (I made my own breadcumbs from some delicious homemade french bread croutons we had in the freezer.)
3/4 cup finely grated sharp cheddar cheese
3 tablespoons grated parmesan cheese
black pepper

What I did with them:
Set oven to 350 degrees.
In one bowl, I combined the butter, garlic, garlic powder, and seasoning salt. Mix well.
In another bowl, I mixed the breadcrumbs, cheeses, and pepper.
I dipped the chicken in the first bowl, then coated it in the second bowl.
I placed the breasts in a 13 x 9 baking pan and covered it with tin foil.
I baked it at 350 degrees for 35 – 40 minutes. At which time I removed the tin foil (but made sure to save it to make a hat later). I increased the temperature to 425 degrees. (I did this at the last minute because I wanted the chicken to have more of a golden color and crisper coating before serving.) and baked it for an additional 10 – 15 minutes.

Here is the newest recipe in my cookbook:

Preheat oven to 375 degrees.

Stuffing:
1/2 cup cooked broccoli, chopped
1/3 cup onions, minced
2 cloves garlic, minced
2 tsp fresh parsley, chopped
pinch dry thyme
1/4 cup StoveTop™ Stuffing
1/4 cup Romano cheese, grated
2 Tbsp olive oil
1 egg, beaten
2 tsp butter, softened
fresh ground pepper

Heat olive oil in saucepan, add onions and garlic, saute’ until transparent.

Add broccoli, parsley, thyme, and pepper.

Heat while stirring and until thoroughly mixed.

Add stuffing mix, cheese, butter and this mixture to the egg. Mix well.

Pork Chops:

1 cup flour
3 eggs, beaten
3 pork chops, THICK cut.
olive oil

Cut pork chops down the center without peircing all the way through the chop, making a nice pocket inside.

Fill each pocket with the stuffing mixture.

If you want you can use skewers to hold the chops together, or “sew” them shut. What I do, is immediately dip the “open” end in flour, which helps it all bind together.

Dip the pork chops in flour, then egg, then flour again.

In a medium skillet, heat olive oil and brown the chops on each side (and the opening of the pocket).

Remove chops and put them in a deep oven safe dish.

Bake COVERED at 375 degrees for 30 minutes.

Sauce:

2 cups chicken broth
1/4 cup milk
1 1/2 Tbsp. cornstarch
1/4 tsp dry mustard
1/4 tsp dry sage, rubbed
1 tsp garlic powder

In a saucepan, heat the chicken broth to a boil.

Stir the cornstarch and milk together BEFORE adding to the chicken broth.

Add the constarch/milk mixture to the broth, stirring.

Add the dry mustard, sage and garlic powder.

Keep heating until slightly thick.

(if mixture gets thick, slowly add more milk)

When the first 30 minutes is up on the chops, pour the sauce over the chops and continue backing UNCOVERED for another 30 minutes.

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 pound boneless chicken breasts, diced
• 2 carrots, diced
• 2 stalks of celery, chopped
• 1 onion, chopped
• 2 or 3 cloves roasted garlic
• thyme (to taste)
• salt and pepper (to taste)
• 4 cans chicken broth
• Frozen vegetables of your choice
• 1/2 pound (half bag) extra-wide egg noodles (or you can make your own if you are creative like we are)

Heat the olive oil over medium-high heat, in a large soup pot.
Add the diced chicken breasts to the pot and brown.
Add vegetables, thyme, salt and pepper.
Reduce heat to medium and cover the pot.
Let the vegetables sweat for 5 – 10 minutes.
Add chicken broth and bring it to a boil.
Add vegetables and noodles.
Cook 10 minutes, or until noodles are tender.