Sweet Cooking

Archive for September, 2011|Monthly archive page

Panko Crusted Salmon

In Just Good Food on September 30, 2011 at 4:16 pm

The meatballs are done. Now we’re back to more crusted food. One of my friends recommended this recipe to me. It’s from Ina Garten, and she is basically flawless. All of her recipes seem to turn out great. This one is no exception.

Start by making the panko crust.

Coat the salmon with a little dijon and then rub the crust on. When I'm doing crusted food, I always really make sure the crust is adhering well. Really press it on there.

Cook and serve with a green salad or vegetables of your choice. I did a weird saute of sugar snap peas and mushrooms.

Next post will be a cookie!!!! It’s been so long, and I promise that this one is worth the wait. Have a great weekend everyone!

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Meatballs Part III

In Just Good Food on September 26, 2011 at 8:58 am

That’s right. It’s the gift that keeps on giving. I promise this is my last meatball related post. Read part I and II if you are just now getting on the meatball train.

Even Dan and I can’t eat all of our meatballs. And he eats like an animal. What do we do with the leftovers? Meatball subs, of course!

Start with a good loaf of Italian bread.

Warm your leftovers on the stove and then put meatballs and sauce in between two slices. Doesn't get any easier than that!

Dan likes to dip his sandwich in a little extra sauce before each bite.

As an alternate, you can do an open face sub. I ate mine this way (trying to limit my carbs).

Here are links to the recipes I use:

Meatballs – please note that I do not make giant meatballs as the recipe suggests. Although, I think that would be good too.

Sauce – This is my favorite sauce recipe to date. If you don’t have time to make sauce from scratch, I suggest using a jar of Rao’s Marinara. It’s delicious.

Enjoy!!

Meatballs Part II

In Just Good Food on September 23, 2011 at 8:36 am

As promised, I’m bringing you more meatballs! So….read part I and get caught up before moving on to this post.

To thaw your meatballs, just put them in the refrigerator for 24 hours. It should be noted that you don’t need to freeze the meatballs. If you want to cook them all right away, by all means, please do. There are 2 methods to cooking meatballs:

1. Brown in pan/oven and then put them in sauce to finish cooking.

2. Skip the browning and just put them into the sauce.

I have done it both ways, and I do prefer my meatballs using method #1. However, it takes longer and requires one additional pan to be cleaned. Pre-babe I would do method #1. Post-babe I am more than content to use method #2. If I ever have another baby, we’ll just eat the meatballs raw.

This is what I call "hot tubbing". Basically, you let the meatballs "hot tub" in warm sauce until they are done. I would say about 45 minutes.

Make the pasta of your choice. I used a fresh pasta that I can't remember the name of now.

Once the meatballs are ready, toss the pasta in with the sauce and balls.

Delicious! Top with a little fresh parmesan and serve with a green salad and a loaf of Italian bread.

 

Meatballs Part I

In Just Good Food on September 19, 2011 at 9:43 am

Dan is so excited. I’m making meatballs. I think it’s his favorite dish ever. When I make meatballs, I go ahead and make a huge batch. It’s not that hard to double the recipe and they freeze really well.

Start with a combination of meats. I use 1 pound each of ground sirloin, pork and veal.

This is the recipe I use. Please note the red wine stain on the card. Always, always have a glass of red wine while making meatballs.

I used the mini prep to chop the onion, garlic and herbs. Then add that to the meat with the breadcrumbs, eggs, salt and pepper.

Using your hands, mix everything together. It's a dirty job. Just don't think too much about it.

Then form the mixture into meatballs. This recipe, when doubled, makes about 50 meatballs. Mine were slightly smaller than golf balls.

I froze the meatballs on a cookie sheet and then transferred them into containers. I will be bringing you Meatballs Part II and Part III soon!

Pistachio Crusted Chicken with Pineapple Salsa

In Fruit, Just Good Food, Miscellaneous on September 14, 2011 at 7:58 am

I’ve been doing a lot of “crusted” dishes lately. I really like this one! The original recipe was actually for a peanut-crusted chicken, but I had pistachios and used them instead.

I suggest using a food processor or mini-prep to finely chop the pistachios. There is also one slice of whole wheat bread in there. This literally takes less than 30 seconds.

Once that is done, simply dredge the chicken in the pistachio mixture.

Make the pineapple salsa. I didn't use a red onion in my salsa because I forgot to buy one. I hate it when that happens.

Cook the chicken and you're done! Tasty, easy and not a lot of clean-up. The perfect weeknight meal. Enjoy!

Peach Bread

In Bread, breakfast on September 9, 2011 at 1:52 pm

I made this bread a few weeks ago when peaches were perfectly in season.

It was really delicious. I did modify this recipe quite a bit. I am trying to lose a few LBs, so I am cutting calorie corners wherever I can. I’m not really sure switching from all purpose flour to whole wheat flour helps in the calorie department, but it does seem healthier, no? There was a ton of oil in the original recipe so I substituted some applesauce. Since applesauce is sweet, I also halved the amount of sugar in the bread. Here is my modified list of ingredients:

  • 3 eggs
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup vegetable oil
  • 1/4 cup applesauce
  • 2 cups diced fresh peaches
  • 2 cups whole wheat flour
  • 1 cup almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 teaspoons ground cinnamon

When you put all of that together, it looks like this.

This recipe makes 2 loaves of bread. I think it turned out pretty well. It’s very cinnamony. Next time I think I would reduce the cinnamon to let the peach flavor shine a little more. I hope you have a great weekend!

Cajun Style Peel and Eat Shrimp

In Just Good Food, Miscellaneous on September 6, 2011 at 7:46 pm

This is a great recipe. I doubt you’ll find any true Southerner who doesn’t like this one. I know some people don’t like to peel shrimp and get their hands all dirty. Boo hoo. Believe me, there are some diapers that are a lot worse than shrimp peels. Just suck it up and get in there. No reason to let a little shrimp peel stand in your way of a delicious dinner. Put a roll of paper towels on the table and peel your little heart out.

Here are the ingredients. Please note I used fresh thyme instead of dried thyme. I also used fake garlic instead of real garlic (which was what was on hand - gasp).

Mix all that up with the shrimp.

 

Bake in individual foil packets. Soooooo easy!

Serve this dish with a loaf of bread (the juices are great for dipping), a green salad and some cold beers. This is a spicy dish….you might want to scale back on the red pepper and tabasco if you are spice averse. Enjoy!

Faux Banana Ice Cream

In Fruit on September 6, 2011 at 7:32 pm

My mom is an article clipper. She always has been. Whenever I come home there is a stack of newspaper/magazine clippings awaiting me. The topics range  wildly: latest trends in sunscreen, recipes, cancer prevention, Auburn recruiting news, rare brain eating amoebas (not a joke folks). It used to annoy me, but now I actually think her article clipping is endearing. And sometimes I actually learn something.

I was really excited when I saw her stack of recipe clips on my recent visit home. The most enticing was “Faux Banana Ice Cream”. It was in the Birmingham News – written by an Alabama woman who has a cooking blog called Plain Chicken.

Here’s the deal with this “ice cream”. It’s not ice cream at all. If you go into thinking you are going to have a decadent treat you’ll be disappointed. Keep your expectations low and you’ll be pleasantly surprised.

Start by cutting up some bananas and putting them in the freezer.

After they are well frozen, puree them with the tool of your choice. We used an immersion blender, but I think a food processor would have worked a little better.

If you want soft serve, go ahead and eat the “ice cream” immediately. If you want a thicker texture, put the pureed bananas back in the freezer. The Plain Chicken lady recommends all sorts of things you can add to the bananas (cocoa, peanut butter, honey, nutella, etc.). We kept it simple and just did the bananas.

Then I crunched up two mini Reese's Cups and used them as a topping.

You can find the recipe here. Enjoy!