I'm so not a baker. I love to cook, but I always screw something up while baking. I like the freedom that cooking gives. Baking is too scientific - you can't improvise or you'll ruin everything!
Having said that, I love this recipe from Ina Garten.
http://www.foodnetwork.com/recipes/ina-garten/outrageous-brownies-recipe3/index.html
It is foolproof, and seriously the best brownie I've ever had. Very simple to make! You definitely need to cut this recipe in half, as it makes WAY too much!
Friday, June 25, 2010
Monday, June 14, 2010
Shrimp Scampi
This is one of my favorite dishes to order in a restaurant, and I always thought it was more difficult to make. It is super easy, super delicious, and can be made in about 35 minutes! Mmmmmmm - Garlic!
Shrimp Scampi
4 T. Butter
4 T. Olive Oil
1 Lg. Shallot, Minced
4-8 cloves Garlic, Minced
Dash of Red Pepper Flakes
1 lb. Shrimp, peeled and deveined (I used 31-40 count)
1/2 lb. Angel Hair Pasta
1/2 c. Reserved Pasta Water
1/4 cup. White Wine
2 T. Parsley
S&P
Start by boiling a large pot of water, heavily salted. Boil pasta, and do not overcook. Make sure to reserve 1/2 cup of the pasta water for later before draining pasta. Meanwhile, in a large skillet, heat 2 T. of butter and 2 T. of olive oil. Saute shallot, garlic, and red pepper flakes until shallot is translucent. Add shrimp and season with salt and pepper. Cook about 3 minutes on each side, or until fully pink. Do not overcook! In large pot (the one you cooked the pasta in, now that it is empty), bring wine to a boil, and add 2 T. of butter and 2 T. of olive oil. Add in cooked pasta, shrimp mixture, and reserved pasta water. Mix well, and bring to a boil until the liquid has cooked out. Stir in parsley, and serve hot!
Makes about 3 servings.
Tuesday, June 8, 2010
Spaghetti and Meatballs
Having a 100% Italian boyfriend with a mom who knows how to cook very well, I better know my stuff when making Italian :)
I've made this recipe a few times, and it turns out perfectly each time. We love it!
Spaghetti and Meatballs
1 lb. Ground Beef (I use 80% lean)
2 T. Worchestershire Sauce
1/3 c. Grated Parmesan
3 cloves Garlic, minced
1/2 c. Bread Crumbs
2 Eggs
1 t. Parsley
1 T. Onion Powder
Salt and Pepper
To make meatballs, combine all ingredients in a large bowl. Using your hands, mix until fully combined. Shape into meatballs of whatever size you prefer. Use wet hands to keep meatballs moist, and avoid too much handling.
Olive Oil
1/4 t. Red Pepper Flakes
1 Onion, chopped
4 cloves Garlic, minced
1 28 oz. can of Crushed Tomatoes
3 8 oz. cans of Tomato Sauce
2 t. Basil
2 t. Oregano
1 t. Parsley
1 Bay Leaf
In large pot or dutch oven, heat oil. Saute onions and red pepper flakes until translucent. Add Garlic and saute for 1-2 more minutes. Combine all other ingredients and simmer. When boiling, add formed meatballs (raw) directly into the sauce, making sure they are submerged. Let simmer without disturbing meatballs for about 20 minutes. Stir gently, and simmer an additional 30-60 minutes, stirring gently occasionally to prevent sticking. Before eating, cut into a meatball to make sure it is cooked through, or use a meat thermometer. Serve over cooked spaghetti noodles (make sure to use LOTS of salt in the pasta water - it flavors the pasta). We were out of spaghetti, so the above picture is with linguine, since that's what we had on hand.
Makes about 14 meatballs of medium size, and serves 4.
I've made this recipe a few times, and it turns out perfectly each time. We love it!
Spaghetti and Meatballs
1 lb. Ground Beef (I use 80% lean)
2 T. Worchestershire Sauce
1/3 c. Grated Parmesan
3 cloves Garlic, minced
1/2 c. Bread Crumbs
2 Eggs
1 t. Parsley
1 T. Onion Powder
Salt and Pepper
To make meatballs, combine all ingredients in a large bowl. Using your hands, mix until fully combined. Shape into meatballs of whatever size you prefer. Use wet hands to keep meatballs moist, and avoid too much handling.
Olive Oil
1/4 t. Red Pepper Flakes
1 Onion, chopped
4 cloves Garlic, minced
1 28 oz. can of Crushed Tomatoes
3 8 oz. cans of Tomato Sauce
2 t. Basil
2 t. Oregano
1 t. Parsley
1 Bay Leaf
In large pot or dutch oven, heat oil. Saute onions and red pepper flakes until translucent. Add Garlic and saute for 1-2 more minutes. Combine all other ingredients and simmer. When boiling, add formed meatballs (raw) directly into the sauce, making sure they are submerged. Let simmer without disturbing meatballs for about 20 minutes. Stir gently, and simmer an additional 30-60 minutes, stirring gently occasionally to prevent sticking. Before eating, cut into a meatball to make sure it is cooked through, or use a meat thermometer. Serve over cooked spaghetti noodles (make sure to use LOTS of salt in the pasta water - it flavors the pasta). We were out of spaghetti, so the above picture is with linguine, since that's what we had on hand.
Makes about 14 meatballs of medium size, and serves 4.
Monday, May 31, 2010
Teriyaki Shrimp
I was looking for a bbq-like recipe that I could make here at home. We live in a high-rise on the beach, and although we do have a sun-deck, we didn't want to mess with the grill. I saw some absolutely amazing Teriyaki Grilled Shrimp, and this is my grill-less version of that. This could even be a quick meal after work, if you do the prep (mix marinade and peel shrimp ahead of time, and marinate as soon as you get home).
Teriyaki Shrimp
1 lb. Raw Shrimp, Deveined and Peeled (I used 21-25 count)
1/4 c. Teriyaki Sauce
1/4 c. Soy Sauce (I recommend low sodium, although I didn't have any this time)
3 cloves Garlic, Minced
1/4 t. Ground Ginger
Dash of Red Pepper Flakes
Fresh Ground Black Pepper
Sesame Oil
In a measuring cup, combine Teriyaki Sauce, Soy Sauce, Garlic, Ginger, Pepper Flakes, and ground Pepper and mix well. Put peeled and deveined shrimp in a gallon size Ziploc, and add marinade. Roll bag to keep marinade concentrated near the shrimp. Marinate in fridge for 30 minutes, flip the bag at 15 minutes. Do not over-marinate, as the shrimp will start to cook in it. In a large frying pan, heat enough sesame oil to barely cover the bottom. Cook shrimp about 3 minutes on each side, or until cooked through. Do not overcook, as they will get tough. The sauce is a little salty, so discard after cooking.
Sunday, May 23, 2010
Corn on the Cob
Not a recipe - just a tip. Thanks to James :)
I have always boiled corn on the cob (unless a grill is available, of course).
Here is a much easier and quite honestly better way to make it:
Husk each cob and roll it up in wax paper. Twist the sides to make a pouch. Microwave on high for about 2.5 minutes per cob. Open and wait to cool.
The corn does not get all waterlogged like boiling, and comes out tasting fresh and healthy!!
Corn is in season from May - September, and can usually be found for a great deal!
Let me know if you have tried it this way!
I have always boiled corn on the cob (unless a grill is available, of course).
Here is a much easier and quite honestly better way to make it:
Husk each cob and roll it up in wax paper. Twist the sides to make a pouch. Microwave on high for about 2.5 minutes per cob. Open and wait to cool.
The corn does not get all waterlogged like boiling, and comes out tasting fresh and healthy!!
Corn is in season from May - September, and can usually be found for a great deal!
Let me know if you have tried it this way!
Wednesday, May 19, 2010
Cheese Enchiladas
I used to make enchiladas using basic canned sauce, but the salt is unbelievable! I tried a recipe from Tyler Florence from Food Network, but the chilis he called for were way too hot, and completely ruined the taste. This is my new recipe, which I made up, and tried out tonight. I really liked it (as did James!). It isn't gourmet by any stretch, and definitely not authentic, but definitely a keeper! The sauce has a great smoky flavor from the chilis, and a great aftertaste of warmth. Leave me a comment if you try it out! Seasoning and amount of cheese is a guideline - adjust as necessary.
Cheese Enchiladas
Sauce:
2 T. Canola or Vegetable Oil
3/4 Medium Onion, Diced
3 Cloves Garlic
3 - 8 oz. cans of Tomato Sauce
1 - 14 oz. can of Chicken Broth
1-2 T. Cumin
1 t. Chili Powder
1 t. Oregano
1 t. Basil
1 t. Parsley
1-4 Chipotle Peppers (found in Mexican food section in a can with Adobo Sauce) - Rinsed, Seeded, and Minced (Do not use Adobo Sauce)
Enchiladas:
Corn Tortillas
2-3 cups of Cheese (Mexican Blend, Cheddar, etc)
3/4 Medium Onion
Canola or vegetable oil for frying
In medium saucepan, heat canola or vegetable oil until hot. Saute onions until translucent - about 8 minutes. Add garlic and saute 1-2 minutes. Add all other ingredients for sauce. When adding chipotle peppers, start with a small amount, and increase as necessary. They bring a lot of heat. Bring to a boil, and simmer for as long as possible, but at least 30 minutes.
Meanwhile, in a large skillet, add oil to a level of about 1/2". Heat on medium high heat. Fry tortillas for about 30 seconds on each side, or just until crisp. Place on paper towels to drain. (Frying keeps them from breaking apart, and keeps them crunchier later on).
To assemble enchiladas, first ladle enough sauce to coat bottom of a 9 x 13 glass dish. Take a fried tortilla, and dip into sauce mixture. Place in glass dish. Put cheese down the middle, sprinkle with onions, and a small spoonful of sauce. Fold sides under. Continue assembling, layering enchiladas right next to each other. When your pan is full (about 12 enchiladas), top with remaining sauce, and cheese. Cover with foil, and bake for 25 minutes at 350. Remove foil and bake for an additional 5-10 minutes, until cheese is bubbling.
Cheese Enchiladas
Sauce:
2 T. Canola or Vegetable Oil
3/4 Medium Onion, Diced
3 Cloves Garlic
3 - 8 oz. cans of Tomato Sauce
1 - 14 oz. can of Chicken Broth
1-2 T. Cumin
1 t. Chili Powder
1 t. Oregano
1 t. Basil
1 t. Parsley
1-4 Chipotle Peppers (found in Mexican food section in a can with Adobo Sauce) - Rinsed, Seeded, and Minced (Do not use Adobo Sauce)
Enchiladas:
Corn Tortillas
2-3 cups of Cheese (Mexican Blend, Cheddar, etc)
3/4 Medium Onion
Canola or vegetable oil for frying
In medium saucepan, heat canola or vegetable oil until hot. Saute onions until translucent - about 8 minutes. Add garlic and saute 1-2 minutes. Add all other ingredients for sauce. When adding chipotle peppers, start with a small amount, and increase as necessary. They bring a lot of heat. Bring to a boil, and simmer for as long as possible, but at least 30 minutes.
Meanwhile, in a large skillet, add oil to a level of about 1/2". Heat on medium high heat. Fry tortillas for about 30 seconds on each side, or just until crisp. Place on paper towels to drain. (Frying keeps them from breaking apart, and keeps them crunchier later on).
To assemble enchiladas, first ladle enough sauce to coat bottom of a 9 x 13 glass dish. Take a fried tortilla, and dip into sauce mixture. Place in glass dish. Put cheese down the middle, sprinkle with onions, and a small spoonful of sauce. Fold sides under. Continue assembling, layering enchiladas right next to each other. When your pan is full (about 12 enchiladas), top with remaining sauce, and cheese. Cover with foil, and bake for 25 minutes at 350. Remove foil and bake for an additional 5-10 minutes, until cheese is bubbling.
Sunday, March 21, 2010
Hi there :)
So, I've been thinking about starting one of these for awhile. This is just a short intro on what you can expect, and little about me.
I have enjoyed cooking for as long as I can remember! When I was about 11, I was in 4-H. I was entered in a large cooking contest, where we had to bring a main dish, create a sample menu for the rest of the items, and do a complete (and correct) table setting. I brought in a parmesan encrusted chicken that I made the recipe for all by myself. I scored 98%, and was one of the few to take home a special award! I was thrilled! I've been cooking ever since!
I was a vegetarian for about 5 years, which definitely meant that I had to become pretty creative at making food. There are only so many vegetarian options at restaurants, and it is hard to think of new ideas to make at home. I started eating meat again a few years ago, and was happy to try out some fantastic recipes that I had forbidden myself from eating for so long!
I finally felt like an experienced chef when I no longer needed to rely on a recipe to make a fantastic dish. I still use them as guides, and a lot of my recipes are collaborations of recipes found on the net. I very rarely use one as written, which I believe is the secret of making your food your own.
A few words on my personal tastes:
Likes: I absolutely love onion and garlic, and you will find this in anything I can even remotely justify. I also tend to like things very salty, but I have become much better about using less during cooking, and more on my own plate if necessary. I like complex flavors that meld together wonderfully.
Dislikes: I used to be very picky, but I have calmed that down quite a bit. There are a few foods I just can't eat, so I will rarely cook with: pork/ham (except for bacon or pancetta), veal, mayonaise, tons of basil, cauliflower, beets, and cream cheese.
So what's this blog about?
Well, I plan on typing an entry whenever I make a dish that I haven't discussed before, or if I make changes to a dish. Hopefully I'll have pictures for each one. I will also fill in with general cooking tips.
Feel free to pass this along to friends, and contact me if I can help out with any of these recipes, or with any other questions! Requests gladly taken as well!
I have enjoyed cooking for as long as I can remember! When I was about 11, I was in 4-H. I was entered in a large cooking contest, where we had to bring a main dish, create a sample menu for the rest of the items, and do a complete (and correct) table setting. I brought in a parmesan encrusted chicken that I made the recipe for all by myself. I scored 98%, and was one of the few to take home a special award! I was thrilled! I've been cooking ever since!
I was a vegetarian for about 5 years, which definitely meant that I had to become pretty creative at making food. There are only so many vegetarian options at restaurants, and it is hard to think of new ideas to make at home. I started eating meat again a few years ago, and was happy to try out some fantastic recipes that I had forbidden myself from eating for so long!
I finally felt like an experienced chef when I no longer needed to rely on a recipe to make a fantastic dish. I still use them as guides, and a lot of my recipes are collaborations of recipes found on the net. I very rarely use one as written, which I believe is the secret of making your food your own.
A few words on my personal tastes:
Likes: I absolutely love onion and garlic, and you will find this in anything I can even remotely justify. I also tend to like things very salty, but I have become much better about using less during cooking, and more on my own plate if necessary. I like complex flavors that meld together wonderfully.
Dislikes: I used to be very picky, but I have calmed that down quite a bit. There are a few foods I just can't eat, so I will rarely cook with: pork/ham (except for bacon or pancetta), veal, mayonaise, tons of basil, cauliflower, beets, and cream cheese.
So what's this blog about?
Well, I plan on typing an entry whenever I make a dish that I haven't discussed before, or if I make changes to a dish. Hopefully I'll have pictures for each one. I will also fill in with general cooking tips.
Feel free to pass this along to friends, and contact me if I can help out with any of these recipes, or with any other questions! Requests gladly taken as well!
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