Wednesday, June 22, 2011

Meatballs Stroganoff

Very simple and tasty recipe that I'm sure I'll be seeing again.


1 lb macaroni
1 1/2 lb lean ground beef
2 cloves garlic, crushed
2-3 teaspoon sweet paprika
2 tablespoons oil
1 3/4 ounce butter
1 large onion, thinly sliced
8 ounce small button mushrooms, halved
2 tablespoons tomato paste
2-3 teaspoons Dijon mustard
1/4 cup white wine
1/2 cup beef stock
3/4 cup sour cream
3 tablespoons finely chopped fresh parsley


1. Cook the macaroni in a large pan of rapidly boiling water until al dente. Drain and keep warm.

2. Combine the beef, garlic and some salt and cracked pepper in a bowl. Use your hands to mix well. Roll 2 heaped teaspoons of the meat into balls. Combine the flour, paprika and some freshly ground black pepper on a clean surface or sheet of greaseproof paper. Dust the meatballs in the seasoned flour.

3. Heat the oil and half the butter in a frying pan. When foaming, cook the meatballs over medium heat, in batches, until brown. Remove from the pan and drain on paper towels.

4.Melt the remaining butter in the pan, add the onion and cook until soft. Stir in the mushrooms and cook until the mushrooms are tender. Pour in the combined tomato paste, mustard, wine and stock. Return the meatballs to the pan and gently reheat. Bring the mixture to a boil, reduce the heat and simmer for 5 minutes, stirring occasionally.Season to taste. Stir in the sour cream through until smooth. Sprinkle with a little parsley and serve with the pasta.

Tuesday, June 21, 2011

Oven Fried Chicken

I've been wanting to make oven fried chicken for a while now and last night I think I found a keeper so I'm proudly sharing the recipe that worked for me with you. This recipe is from The Neelys on Food Network.

Pat and Gina's Oven Fried Chicken

Olive oil nonstick cooking spray
2 large eggs, beaten
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon hot sauce
Kosher salt and freshly ground black pepper
2 1/2 cups panko bread crumbs
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1 (3-pound) chicken cut into 8 pieces, skin removed

Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.

In a pie plate or shallow bowl, whisk the eggs, mustard, honey, hot sauce, and salt and pepper, to taste, together until thoroughly combined.

Add the panko, salt and pepper, to taste, the paprika, cayenne, and garlic powder to another pie plate and whisk to combine.

Dredge the chicken through the wet mixture, then the dry mixture, patting the breading on so it adheres. Arrange on a wire rack lined sheet tray, making sure there is ample space between each piece of chicken. Give the chicken a spritz of the olive cooking spray. This will help brown and crisp up the coating.

Put on the upper rack of the oven and bake until the chicken is golden and crisp. The temperature should register 160 degrees F on an instant-read thermometer in the thickest part of the chicken, about 45 minutes. Transfer to a serving platter and serve.

Saturday, June 18, 2011

Crab Soup

This recipe is adapted from Paula Dean's recipe on the Food Network


3/4 cup chopped green onion, with tops
2 teaspoons minced garlic
4 tablespoons (1/4 stick) butter
3 tablespoons all-purpose flour
2 cups fish stock (I used saved shrimp shells in the freezer to make a simple broth)
1 cup heavy cream
1 cup milk
1 pound crabmeat, picked free of shell
1/4 cup sherry
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon salt
1/2 teaspoon white pepper
1 cup freshly grated Parmesan
1/2 cup chopped fresh chives


Saute chopped green onion and garlic in butter until tender. Stir in flour, stirring until well blended. Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly. Slowly add cream and milk. Stir in crabmeat. Add sherry, lemon-pepper seasoning, salt and white pepper. Simmer until piping hot; adjust seasoning (sherry, salt, and pepper), to taste. Serve in bowls topped with cheese and chives.

Tuesday, June 14, 2011

Fresh Sprouts...

Caesar Salad

This is the best caesar dressing I've ever found (adapted from and it's super easy to make too.


5 cloves garlic, peeled
3/4 cup mayonnaise
2-3 anchovy fillets, minced
6 tablespoons grated Parmesan cheese, divided
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon lemon juice
salt to taste
ground black pepper to taste
1 head romaine lettuce, torn into bite-size pieces


Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice (I use my magic bullet). Season to taste with salt and black pepper. Refrigerate until ready to use.
Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and bread cubes if desired.

Friday, June 10, 2011

Lemon and Garlic Roast Chicken

This recipe is adapted from Ina Garten's recipe on the Food Network

I made this recipe recently for the first time and was very pleased. I took the bacon out of the original recipe so it was healthier and instead added potatoes to the pot with the chicken and garlic which was AMAZING...


1 (5 to 6-pound) roasting chicken
Kosher salt
Freshly ground long black pepper
1 large bunch fresh thyme
4 lemons
3 heads garlic, cut in 1/2 crosswise
2 tablespoons butter, melted
1 cup white wine
1/2 cup chicken stock


Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken.

Roast the chicken for 1 hour. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh.