Tuesday, August 31, 2010

Roast Beef Sarnie with Crunchy Lettuce, English Mustard and Gherkins

This is my version of a Sandwich (or Sarnie as it's known in the UK) from Jamie Oliver's Jamie's Dinners cookbook. His version didn't call for cheese but............being that cheese is my favorite food group..........I couldn't make it without it!  For this sarnie you need a good fluffy bread with a crispy crust. I used a good quality Sourdough.

Sunday, August 29, 2010

Roast Chicken with Lemon and Rosemary Roast Potatoes

This recipe is from Jamie Oliver and his Jamie's Dinners cookbook. It seems to be JO week at our house as I'm making a "Sarnie" of his in a couple of days. My friends on a food blog recommended that I look at this cookbook. I'm so glad I did. He has such inspiring ideas.

I have to say the garlic, lemon and thyme are amazing in this dish! That dollop on top of the potatoes is the roasted garlic. OMG..........Jamie knows his Roast Chicken! Seriously, you need to try it done his way. It is really the best roast chicken I have ever made. The chicken was moist and the vegetables done to perfection all scented with the aromatics of lemon, garlic, thyme and rosemary.

Pantry Out.......Big Truck Tacos

Okay..........If you live in the Oklahoma City area you HAVE to try Big Truck Tacos. I admit, I am a Big Truck Taco junkie. It is my favorite place lunch spot in town. It's trendy, cool and delicious!

It's located at 530 NW 23rd Street near the Paseo district. Jim, Bay and I love to eat out front at the picnic tables when the weather is nice.

Red Velvet Pancakes

Last Sunday night Jim and I were watching The Food Truck Revolution and saw the Buttermilk Truck and their Red Velvet Pancake bites. I turned to Jimmy and told him I HAVE to make those!

After an extensive Google search I came across ClaireThomas's The Kitchy Kitchen blog and found a beautiful blog and a recipe that I knew would be wonderful.

Saturday, August 28, 2010

Chocolate Fudge Cake

This recipe comes out of Nigella Bites and is absolutely luscious. I made it today for my son Tanner's 17th birthday and from the reactions from everyone I do believe it might be my new "go to" recipe for special occasions from now on.

I do need to learn patience though....... I just can't seem to wait for any cake to cool enough to put the icing on. In my defense, I was fighting off 3 teenagers and a 10 year old who wanted to dip into my frosting while the cake was cooling, so they may have rushed me just a bit. Oh well! No one seemed to mind, they all loved it!

Here is a link if you want to try Nigella's Chocolate Fudge Cake.

Beef and Potato Croquettes

This recipe is from Tessa Kiros and her Apples for Jam cookbook.

Beef and Potato Croquettes

(printable copy)

4 lbs potatoes, scrubbed
3/4 lb good quality ground beef
1/2 cup parmesan cheese, grated
1 large egg
1 tsp salt
about 1 cup dry breadcrumbs
about 4 tbsp olive oil


Add the unpeeled potatoes to water and boil, covered, for about 20 minutes, or until they are soft and completely cooked through.

Preheat the oven to 350 degrees.

Drain the potatoes and when they are cool enough, peel them. Mash them well in a wide bowl. Add the beef, parmesan, egg, and salt, and mix thoroughly with your hands.
Roll into small balls about the size of small of a golf ball and then flatten them a bit into little circles. Put the bread crumbs on a plate and pat the croquettes in them to coat both sides. Drizzle about 2 1/2 tablespoons of oil over the bottom of a large baking pan, spreading it around with the back of a spoon. Put the croquettes on the pan and drizzle lightly with another couple of tablespoons of oil.

Put the pan in the oven and bake the croquettes for about 30 minutes, or until the undersides are nicely golden and crisp. Turn them over gently and bake for another 10 minutes, or longer if necessary, until the other side becomes nicely golden and crisp.

Thursday, August 26, 2010

Tanner's Favorite Chili

This Chili has no tomatoes but don't let that stop you from trying it.
You can add pinto beans to it if you like. We serve it over rice with sour cream, cheddar cheese. green onions and cilantro. Oh......and don't forget the saltines!

I like to get all my spices and flour (except paprika) together before I start cooking.

Wednesday, August 25, 2010

Bourbon Chicken

Like the Bourbon Chicken you get at the mall? Well, why go to the mall when you can make it at home. It's easy and much, much better!

Unlike some Bourbon Chicken recipes I've seen, this one really does have 
Bourbon in it.  It gives the sauce a wonderful deep intense flavor.

Monday, August 23, 2010

Bacon Caramelized Onion Cheeseburger Pizza

Today was the first Monday of the school year so I opted for a kid friendly dinner tonight. I'm down to just my two youngest kids since Ty is back at college. Not only that but I'm tired today and making pizzas cheers me up. Let's face it.... pizzas are fun to make and there are so many varieties to choose from!

For this pizza I like to get the onion nice and brown for a extra bit of flavor.

First slather on regular old yellow mustard.  I know it looks weird but the final pizza really does taste like a cheeseburger.

Sunday, August 22, 2010

Linguine with Lemon, Garlic and Thyme Mushrooms

The recipe comes from my Nigella Express cookbook.

It takes some of my favorite foods, cremini mushrooms, lemon,
parmesan and thyme.  Here's a link to Nigella's Linguine 
with Lemon, Garlic and Thyme Mushrooms.

Steak Tacos

There really isn't too much of a recipe for this other than marinating the steak. Jim marinated a KC strip in a chimichurri sauce made with flat leaf parsley, scallions and red wine vinegar.

Chimichurri Sauce

(printable copy)

1/2 cup finely chopped fresh flat leaf parsley
3 tablespoons red wine vinegar
2 tablespoons water
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon dried red pepper flakes
1/3 teaspoon coarsley ground black pepper
1/4 cup olive oil


Mix the vinegar, water, garlic, salt, pepper flakes and black pepper. Whisk in the oil. When everything is blended, whisk in the parsley.

Saturday, August 21, 2010

Banana Bread

This recipe is out of Apples for Jam by Tessa Kiros.  If you haven't read any of her cookbooks you should.  She is fast becoming a favorite of mine.

Apples for Jam is an absolutely gorgeous book with loads of colorful pictures and great kid friendly recipes.  I've made this bread numerous times now and it is one of my favorites. The only thing I do to make it more exciting to us is to add chopped pecans. It makes a wonderful Sunday morning breakfast. I love mine straight out of the fridge with a hot cup of coffee. Jimmy likes his toasted with butter. Either way the pecans add a nice bit of crunchy to this yummy bread.

Prosciutto Provolone Stuffed Pork Tenderloin

Prosciutto Provolone Stuffed Pork Tenderloin

(printable copy)

2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1 small shallot , minced (about 2 tablespoons)
2 tablespoons fresh parsley leaves , finely minced
1 teaspoon sage leaves , finely minced
2 tablespoons olive oil , plus extra for oiling grate
1 pork tenderloin (1.7 lbs)
4 ounces thinly sliced prosciutto
4 ounces thinly sliced provolone
8 - 12 skewers soaked in water for 30 minutes
Ground black pepper

Combine garlic, shallot, parsley, sage, and olive oil in small bowl. Following illustrations below, butterfly and pound tenderloin into rough rectangle. Spread herb mixture evenly over surface of pork. Lay prosciutto evenly over loin, leaving 2-inch border along top edge. Cover prosciutto with even layer of cheese, leaving 2-inch border along top edge. Starting from bottom edge and rolling away from you, roll pork into tight log and place on cutting board seam-side down.

Starting ½ inch from end of rolled tenderloin, evenly space 8 to twelve 14-inch pieces of butcher’s twine at 1-inch intervals underneath tenderloin. Tie middle string first; then working from outermost strings toward center, tightly tie roll and turn tied tenderloin 90 degrees so seam is facing you. Skewer beef directly through outermost flap of loin near seam through each piece of string, allowing skewer to extend ½ inch on opposite side. Using chef’s knife, slice roll between pieces of twine into 1-inch-thick pinwheels. Season pinwheels lightly with kosher salt and black pepper.

Grill pinwheels directly over hot side of grill until well browned, 3 to 6 minutes. Using tongs, flip pinwheels; grill until second side is well browned, 3 to 5 minutes longer. Transfer pinwheels to cooler side of grill, cover, and continue to cook until center of pinwheels registers 125 degrees on instant-read thermometer, 1 to 4 minutes (slightly thinner pinwheels may not need time on cooler side of grill). Transfer pinwheels to large plate, tent loosely with foil, and let rest 5 minutes. Remove and discard skewers and twine and serve immediately.

Smoked Trout Pate

I was intrigued when I saw this recipe in my Nigella Express cookbook. While purchasing some lump crab at our local fish market I noticed they also carried the smoked trout I would need to make this appetizer.

Smoked Trout Pate
(printable copy)

2 smoked trout fillets, about 4 oz total
1/4 cup cream cheese
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon horseradish sauce
1/4 teaspoon cayenne pepper

Put all of the above into a food processor and blend until smooth and serve.

Finnish Meatballs with Allspice, Sour Cream and Lingonberries

Finnish Meatballs from Falling Cloudberries by Tessa Kiros.

Right now this is my favorite cookbook.  It's full of Finnish, Greek, Italian and S. African recipes. I love the beautiful pictures and wonderful stories and memories Tessa recalls.

I used 1 pound of lean ground beef and then used a food grinder to get 1 1/4 lbs. of lean pork for the meatballs. The allspice is the star of the meal, I think, it gives a wonderful flavor to the dish.


I had never heard of Porchetta before I found the recipe in Nigella's Fresh cookbook.

It's a boneless pork roast flattened and rolled up with herbs and spices and baked in a low oven for hours. This peticular recipe calls for Onions, garlic, rosemary, fennel seeds, cloves and olive oil.

Linguine with Chilli, Crab and Watercress

This recipe comes out of the Nigella Fresh Cookbook.  I did double the recipe so we would have plenty. Hey....nobody wants to be stingy when your having blue crab!

First you put garlic cloves, salt and a red chilli in your mortar.

Next you crush them all together with the pestle until you get a glorious pink tinged paste.

Lazy Loaf

Today I made Lazy Loaf from the Nigella Express Cookbook. 

This bread is the fastest yeast bread that I have ever made and true to it's name it is very easy.
Basically it's Muesli and whole wheat flour with yeast, salt, milk and water. If you don't know what muesli is, it's a popular Swiss breakfast cereal consisting of uncooked rolled oats, fruit and nuts.

The only Muesli I could find around here besides going to the health food store is the Kelloggs Muelix cereal.  Here's a link to the recipe for Nigella's Lazy Loaf.

Chicken Fillets in Golden Curry Sauce

This is a Nigella Lawson recipe. My family is used to me making all kinds of unique things. This wonderful Thai curry recipe definitely got a thumbs up! It is an exclusive recipe only available to those who own the new Nigella iphone app.

Spicy Bread and Butter Pickles

Spicy Bread and Butter Pickles

(printable copy)

28 cups sliced pickling cucumbers
8 cups sliced onions
1/2 cup pickling salt (do not use table salt)
ice cube
7 1/2 cups white sugar
7 1/2 cups white vinegar
3 1/16 tablespoons mustard seeds
1 5/8 tablespoons celery seeds
1 tablespoon turmeric
I recommend using a Cuisinart fitted with a slicing blade to make the preparation of the vegetables less tedious.
In a very large container, combine sliced cucumbers and onions, and salt.
Cover with a generous amount of ice cubes.Cover and let sit for approximately four hours.
Drain well and remove any ice; lightly rinse with cold water and drain well again.In a large preserving kettle, combine sugar, vinegar and spices and bring to a boil.Add drained vegetables and bring back to a boil.
Fill hot sterilized canning jars with mixture and seal.

Blackberry Jam

There's something about homemade jam that just makes me happy.

Blackberry Jam

(printable copy)

5 cups crushed blackberries (do not puree, crush with a potato masher)
7 cups sugar
1 (1 3/4 ounce) packages fruit jell pectin (I use Ball but Sure Jell will work too)


Carefully measure out the berries, put them into a very large pot (8qt).
Carefully measure sugar in a lg bowl.Add the pectin to the berries a little at a time, stirring constantly.Heat on hi, stirring constantly until mixture comes to a FULL boil.

Add sugar ALL at once, stirring.Bring mixture back to a full hard boil, stirring constantly.Boil for 1 minute.Remove from heat and ladle into clean, hot 8oz jars, leaving 1/4 inch space at the top.

Wipe the rim of the jar and put canning lids and rings on firmly tight.Place in canner with very hot water, make sure water is 1 inch above jars.Process in boiling water bath for 10 minutes.Remove and set them upright on a towel to set for 12 hours.

Making Low Fat Herb Cheese

Bay juiced a lemon for me......

...while Jimmy chopped some Rosemary from our garden.

I stirred the lowfat milk until it reached a temp of 175 degrees.

Roasted Vegetable Pizzas

Yum! Tanner said it was the best pizza he ever had! That really means a lot coming from him.

I love making pizzas! They are so fun to put together.

Low Fat Pesto

Tonight for dinner we are making grilled vegetable pizzas w/pesto. We love pesto but don't like all the calories the olive oil adds to it. I found this recipe and it works great and isn't so oily.

Low Fat Pesto

(printable copy)

1/3 cup chicken broth or 1/3 cup vegetable stock
2 garlic cloves
1 cup fresh basil
1/3 cup freshly grated parmesan cheese
2 tablespoons pine nuts
Drizzle of olive oil


Combine stock and garlic and heat in the microwave on high for 5 minutes (or heat on the stove). Allow to cool.
Chop basil in food processor. Add cooled stock, Parmesan cheese and pine nuts. Whirl until everything is finely chopped and blended.
Meanwhile, cook pasta of your choice. Toss sauce with pasta. Serve with additional Parmesan cheese if desired. Use as a topping for fish, chicken or potatoes also.

Dak Bulgogi

Dak Bulogi is probably my very favorite Korean meal.  It's spicy and delicious but best of all it's simple to make.  Just throw all the ingredients in a large saucepan.  After marinating just add the water and cook down to the consistency you desire and serve over rice.On New Year's day I always make a Korean feast and this dish is always on the menu!

Dak Bulgogi

(printable copy)

2 lbs. boneless skinless chicken, cubed
4 green onions, minced
1 Tbs. garlic, minced
1 Tbs. ginger, minced
3-5 Tbs. Korean red pepper paste (Gochu Jang)
2 Tbs. soy sauce
2 Tbs. sesame oil
1 Tbs. sesame seeds
1 Tbs. sugar
1 tsp. salt
1/2 cup water


Mix chicken with all ingredients except water in a saucepan. Let marinate 1-8 hours or overnight.

Mix in water and bring to a boil. Reduce to a low simmer 35-45 minutes. Stir occasionally.

Serve with rice.

Friday, August 20, 2010


Kimbap is more or less...Korean Sushi.  We make it quite often at our house because the kids LOVE it!

First you saute some shredded carrots in some sesame oil... 

In the same pan saute some fresh spinach in some sesame oil.

Chapchae, Bulgoki and Kimchi Pancakes

Printable Chapchae recipe here......

I like to lay out all my ingredients before I start cooking.  It makes me feel like Julia Child or maybe Rachel Ray or something....

I soak my dried shitake mushrooms at least 30 minutes if not longer.

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