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My adventure's in feeding my family

Roasted Washington Red Potatoes and Vegetables December 31, 2010

Filed under: Costco — kariryerson @ 4:11 am

Another awesome Home Cooking the Costco Way recipe. Perfect side for beef, chicken, pork, fish… any meat really. Or just eat as the main dish, we loved it that much. This is what we ate with the Family Favorite Pot Roast.

Ingredients:

  • 8 Washington red potatoes
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh thyme
  • 2 tbsp chopped fresh basil
  • 1 garlic clove minced
  • 12 asparagus spears, trimmed (our store only had super thin, I would recommend using thicker)
  • 3 medium shallots, peeled and quartered
  • 1 medium sweet onion, peeled and cut into 1/2 inch squares
  • 2 tbsp olive oil
  • Salt and Pepper

Directions:

Preheat over to 425.

Scrub potatoes under cold running water and cut into 2 inch pieces.

In a small bowl, combine parsley, thyme, basil and garlic. Set aside

In a large bowl, toss potatoes and vegetables with olive oil. Arrange in a single layer on a baking sheet.

Roast for 15 minutes. Turn the vegetables. Return to the over and roast until tender and golden, about 5 minutes longer.

Transfer vegetables to a heated serving platter. Sprinkle with the herb mixture and season to taste with salt and pepper.

 

Family Favorite Pot Roast December 29, 2010

Filed under: Costco — kariryerson @ 3:59 am

This came from Home Cooking the Costco Way. I have to say, I LOVE Costco cookbooks. They are hidden gems. I think a lot of people dismiss them because they are generally given out at the stores but if you happen to get one (they do a new one every year or so) hold on to it and makes some of the yummy stuff. I will post the side of potatoes and veg later 🙂 I used a London Broil because it was on sale but I wouldn’t recommend it as it was very tough. The flavor was great.

Ingredients:

  • Nonstick cooking spray
  • 3lbs boneless beef tip or chuck roast (I used London Broil)
  • 1 Wyler’s beef boullion cube (I used Better Than Boullion because its amazing)
  • 1 cup hot water
  • 1/2 cup Lea & Perrins Worcestershire sauce
  • 1 cup Heinz ketchup
  • 2 tbsp Heinz apple cider vinegar
  • 2 tbsp brown sugar

Directions:

Coat a large saucepan with cooking spray.

Brown beef roast in the pan over medium-high heat for 4-5 minutes.

Add boullion and hot water to the pan; bring to a boil. Reduce heat to low, cover and simmer for 1 hour.

Stir in Worcestershire sauce, ketchup, vinegar and sugar. Continue to simmer, covered, for an additional 1.5-2 hours, turning occasionally, until the meat is tender.

 

Beef Burgundy December 27, 2010

Filed under: Rachael Ray — kariryerson @ 10:01 am

I think any recipe that has beef, mushrooms and red wine is going to be a good one in my book. Rachael Ray’s 30-Minute Meals Comfort Foods has a quick Beef Burgundy that I was able to put together on a weeknight which is always nice after a long day at work.

Ingredients:

  • 1/4 lb pancetta or center-cut bacon (I used bacon)
  • 1 tbsp extra-virgin olive oil
  • 1lb sirloin steak, cut into 1 inch cubes
  • 3 tbsp all-purpose flour
  • Montreal Steak Seasoning by McCormick
  • 1 bay leaf
  • 6 crimini mushroom caps, chopped
  • 4 fresh shiitake mushroom caps, sliced thin
  • 1 carrot, peeled and chopped
  • 2 shallots, chopped
  • 3 cloves garlic, chopped fine
  • 4 springs fresh thyme, leaves stripped and chopped fine (I used dried since I had a lot)
  • 1 cup dry red wine
  • 1 cup beef broth
  • 12 oz egg noodles, cooked and tossed with a little melted butter and parsley

Directions:

In a heavy, deep skillet, brown pancetta in oil over medium-high heat. Dredge steak in flour seasoned with Montreal seasoning. Add mead and bay leaf to pan and brown meat on all sides. Remove meat to a warm platter.

Add mushrooms, carrot, shallots, garlic and thyme to pan. Saute over medium heat 5 minutes, stirring frequently. Add wine and broth to pan and scrape up drippings. Bring to a boil and reduce liquids, 5 to 7 minutes. Return meat to pan and cook 2 to 3 minutes mroe. Adjust seasonings and remove bay leaf. Server beef over buttered and parsleyed egg noodles.

 

Red Snapper Livornese and Warm Green Bean Salad December 26, 2010

Filed under: Rachael Ray — kariryerson @ 11:39 am

Fish is one of my favorite things to cook and eat, but I normally just lightly season it and leave it at that. I find that most sauce recipes can be overpowering. This one, from Rachael Ray’s 30-Minute Meals Comfort Foods, is light enough and brings out the texture and flavor of the fish.

Ingredients:

Fish

  • Four 6-8 oz pieces red snapper filet, rinsed and dried
  • Salt
  • 1/2 cup all-purpose flour
  • 1/2 tsp Old Bay seasoning
  • 2 tbsp extra-virgin olive oil

Livornese Sauce

  • 1 tbsp extra-virgin olive oil
  • 4 large cloves garlic, chopped
  • 1.2 cup shopped fresh flat leaf parsley
  • 1 bay leaf, fresh or dried (I always have dried around)
  • 1 cup dry white wine
  • 28oz canned diced tomatoes, drained

Green Bean Salad

  • 1lb fresh green beans trimmed
  • 1 cup water
  • 2 oz pine nuts, toasted
  • 1 small shallot, chopped fine
  • 3tbsp extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • 1/2 tsp sugar
  • Salt and Pepper

Directions:

Lightly salt snapper fillets. Coast fillets in flour seasoned with Old Bay. Heat oil over medium to medium-high heat. Brown snapper 2 or 3 minutes (skin side down first) on each side and remove from heat.

Return pan to stove over medium heat. All oil and garlic. Cook garlic 1 minute, stirring constantly. Add parsley, bay leaf and wine to pan. Reduce liquid a minute more. Return fish to pan and add tomatoes. Cover, reduce heat to a simmer and cook 10 minutes.

Serve with crusty bread, steamed new potatoes and Warm Green Bean Salad.

Steam beans, 5 minutes in a covered skillet over medium heat in 1 cup of water. Drain beans and transfer to a shallow dish.

Sprinkle beans with toasted pine nuts. Place shallots in a small dish and cover with oil. Heat in microwave 1 minute on high. Let oil stand 2 or 3 minutes, then whisk in vinegar and sugar. Drizzle warm dressing over green beans and season with salt and pepper to taste.

 

Mystic-Style Portuguese Sea Scallops over Rice December 25, 2010

Filed under: Rachael Ray — kariryerson @ 8:18 am

I just love sea scallops. I think they are one of the best seafood products out there, but they have to be cooked correctly. This recipe comes from Rachael Ray’s 30-Minute Meal Comfort Foods.

Ingredients:

Rice

  • 1 3/4 cups chicken broth
  • 1 small while cooking onion, chopped fine
  • 1 tbsp butter
  • 1 cup long-grain white rice

Scallops

  • 1 1/2 lbs large sea scallops
  • Salt and pepper to taste
  • 2 tbsp extra-virgin olive oil
  • 1/2 cup port or other sweet red wine
  • 6 cloves garlic, minced
  • Juice of 1.2 lemon
  • Handful chopped fresh flat-leaf parsley

Directions:

Bring chicken broth to a boil in a deep saucepan. Add onion, butter and rice. Reduce heat to low and cover. Cook 20 minutes, sitting occasionally. Remove from heat and fluff with a fork when ready to serve.

Ten minutes before the rice is done, begin preparing the scallops. Pat scallops dry and season lightly with a little salt and pepper. Heat oil in a heavy-bottomed skillet over high heat until very hot, until the oil begins to smoke. Add half the scallops to the pan and sear 2 minutes on each side till browned. Remove scallops to a warm over (250 degrees) and repeat process with remaining scallops.

Return empty pan to medium heat and deglaze with port, scraping up all the good bits. Add garlic and saute 30 seconds. Add scallops back to the pan and squeeze the lemon juice over them. Sprinkle scallops with parsley and serve over hot rice.

 

Claude’s Creole Chili December 24, 2010

Filed under: Rachael Ray — kariryerson @ 1:01 pm

Continuing on my Rachael Ray’s 30-Minute Meal Comfort Foods streak we have another yummy meal. I am not much of a chili fan but the hubs loves it. I keep trying new variations and this one I actually enjoyed.

Ingredients:

  • 1lb ground pork
  • 1 tsp veg or corn oil
  • 1 med onion, chopped
  • 1 med green pepper, seeded and chopped
  • 2 stalks celery, chopped
  • 1 bay leaf, fresh or dried (I always have dried around so I used that)
  • 14oz canned diced tomatoes
  • 14oz canned chicken broth
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 6 drops cayenne pepper sauce, such as Red Hot or Tabasco
  • 1/2lb andouille or chorizo sausage, diced (I used andouille)
  • Salt
  • 4 scallions to garnish
  • 4 corn muffins, split and grilled or toasted (I made mine from mix)

Directions:

In a large, deep sauce pot, brown pork in oil over medium-high heat, 3 to 5 minutes. Add onion, bell pepper, celery and bay leaf. Cook until veggies are tender, 3 to 5 minutes more.

Add tomatoes and broth and heat through. Season with cumin, chili, and cayenne pepper sauce. Add sausage and heat through, another 2 or 3 minutes. Add salt if you feel it needs it.

Serve with a garnish of chopped scallions and warm, toasted corn muffins.

 

Chicken with Roasted Red Peppers and Herb Cheese December 23, 2010

Filed under: Rachael Ray — kariryerson @ 7:09 am

This delicious dish came from Rachael Ray’s 30-Minute Meals Comfort Foods. I am terrible at pounding out chicken breasts (I need to get a mallet instead of using a rolling pin) so mine were thicker than they should have been. I finished them in the oven at 350 to make sure they were cooked. I also didn’t clean up the pan before taking the photo but they were so yummy!

Ingredients:

  • 1 lb. chicken breast cutlets (I used normal chicken breasts)
  • 1 large plastic food storage bad
  • 8 ox garlic-and-herb soft cheese, Alouette brand
  • 2 scallions, sliced thin, on an angle
  • 12 oz roasted red peppers, drained and patted dry
  • Toothpicks
  • 2 tbsp extra-virgin olive oil
  • Salt and pepper to taste

Directions:

Place chicken breasts, 2 at a time, in a large plastic food storage bag. Pound breasts to 1/8th inch thickness and remove. Repeat with remaining chicken.

Spread each breast cutlet with a thin layer of cheese and sprinkle with sliced scallions. Please a roasted pepper on top of each cutlet. Toll breasts into bundles and secure with toothpicks.

Place a large, nonstick skillet over medium-high heat. When the pan is hot, add oil and bundles. Brown and cook chicken breasts 6 minutes on each side. Season with salt and pepper. Remove breasts and slice. Fan out the breast and serve with a chunky vegetable or green salad and crusty bread.