3 T. worcestershire sauce
3 T. hoisin sauce
2 T. orange sauce
2 T. water
large pinch brown sugar
Mix all ingredients well. Add to stirfry at end of cooking.
Tuesday, March 9, 2010
Monday, March 8, 2010
Seafood and Feta Cheese Pasta
Prep Time: 15 Minutes
Cook Time: 15 Minutes
3 tablespoons olive oil
1 bag TJ's Frozen Seafood Mix, thawed
5 cloves garlic, minced
1 cup white wine
1 pound linguine pasta
2 cans diced tomatoes w/Italian seasoning
1 (6 ounce) package crumbled feta cheese
Bring a large pot of lightly salted water to a boil.
In a medium skillet over medium heat, heat 2 tablespoons olive oil.
Cook seafood, garlic and white wine for 5 minutes, or until shrimp is pink.
Remove seafood with slotted spoon and set aside.
Add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain.
While pasta is cooking, cook tomatoes in remaining wine mixture, 10 minutes or until reduced to desired consistency. Season to taste with salt and pepper.
Toss hot pasta with seafood, tomato sauce and feta. Feta will melt slightly. Serve.
Tuesday, March 2, 2010
Pork Chops Stuffed with Feta and Spinach
Taking a culinary cue from Greece, the savory filling of spinach, cheeses, and lemon zest have made these pork chops a reviewer favorite.
Yield: 4 servings (serving size: 1 pork chop)
Ingredients
Cooking spray
4 garlic cloves, minced and divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
5 sun-dried tomatoes, packed without oil, diced
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup (1 ounce) crumbled reduced-fat feta cheese
3 tablespoons (1 1/2 ounces) block-style fat-free cream cheese
1/2 teaspoon grated lemon rind
4 (4-ounce) boneless center-cut loin pork chops, trimmed
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
Preparation
Preheat broiler.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; sauté 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; sauté until moisture evaporates. Remove from heat; stir in cheeses and rind.
Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork. Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Combine remaining 2 garlic cloves, juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done.
Yield: 4 servings (serving size: 1 pork chop)
Ingredients
Cooking spray
4 garlic cloves, minced and divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
5 sun-dried tomatoes, packed without oil, diced
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup (1 ounce) crumbled reduced-fat feta cheese
3 tablespoons (1 1/2 ounces) block-style fat-free cream cheese
1/2 teaspoon grated lemon rind
4 (4-ounce) boneless center-cut loin pork chops, trimmed
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
Preparation
Preheat broiler.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; sauté 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; sauté until moisture evaporates. Remove from heat; stir in cheeses and rind.
Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork. Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Combine remaining 2 garlic cloves, juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done.
Sunday, February 7, 2010
PW's Holiday Bacon Appetizers
Prep Time: 30 Minutes
Cook Time: 2 Hours
Difficulty: Easy
Servings: 36
Ingredients
* 1 package Club Crackers
* 1 pound Thin Sliced Bacon (or More Depending On Number Of Crackers)
* Grated Parmesan Cheese
* Optional Alternative: Brown Sugar Instead Of Parmesan Cheese
Preparation Instructions
Lay crackers (as many as you want) face up on a cookie sheet.
Scoop about 1 teaspoon of grated Parmesan cheese onto each cracker. Cut your package of bacon in half (or cut pieces individually) and carefully, so the cheese doesn’t fall off, wrap each cheese covered cracker in one half piece of bacon, completely covering the cracker. It should fit snugly around the cracker.
Place the bacon wrapped crackers onto a baking sheet that has a rack on it.
Place in a 250-degree oven for about 2 hours.
Cook Time: 2 Hours
Difficulty: Easy
Servings: 36
Ingredients
* 1 package Club Crackers
* 1 pound Thin Sliced Bacon (or More Depending On Number Of Crackers)
* Grated Parmesan Cheese
* Optional Alternative: Brown Sugar Instead Of Parmesan Cheese
Preparation Instructions
Lay crackers (as many as you want) face up on a cookie sheet.
Scoop about 1 teaspoon of grated Parmesan cheese onto each cracker. Cut your package of bacon in half (or cut pieces individually) and carefully, so the cheese doesn’t fall off, wrap each cheese covered cracker in one half piece of bacon, completely covering the cracker. It should fit snugly around the cracker.
Place the bacon wrapped crackers onto a baking sheet that has a rack on it.
Place in a 250-degree oven for about 2 hours.
Monday, February 1, 2010
PW Strawberry Shortcake Cake
Ingredients
* Cake
* 1-½ cup Flour
* 3 Tablespoons Corn Starch
* ½ teaspoons Salt
* 1 teaspoon Baking Soda
* 9 Tablespoons Unsalted Butter, Softened
* 1-½ cup Sugar
* 3 whole Large Eggs
* ½ cups Sour Cream, Room Temperature
* 1 teaspoon Vanilla
* _____
* Icing
* ½ pounds Cream Cheese, Room Temperature
* 2 sticks Unsalted Butter
* 1-½ pound Powdered Sugar, Sifted
* 1 teaspoon Vanilla
* 1 pound Strawberries
Preparation Instructions
IMPORTANT: Be sure to use a cake pan that’s at least 2 inches deep! Before baking, the batter should not fill the pan more than halfway.
Sift together flour, salt, baking soda, and corn starch.
Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined. Add sifted dry ingredients and mix on low speed until just barely combined.
Pour into greased and floured 8-inch cake pan. Bake at 350 degrees for 45 to 50 minutes, or until no longer jiggly like my bottom. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.
Stem strawberries and slice them in half from bottom to top. Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. Sprinkle each half with 1 tablespoons sugar and allow to sit for another 30 minutes.
Make icing: combine cream cheese, 2 sticks butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.
Slice cake in half through the middle. Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place cake halves into the freezer for five minutes, just to make icing easier.
Remove from freezer. Use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining 1/3 cup around the sides.
Leave plain OR garnish with strawberry halves.
IMPORTANT: Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature. For best results, store in the fridge!
* Cake
* 1-½ cup Flour
* 3 Tablespoons Corn Starch
* ½ teaspoons Salt
* 1 teaspoon Baking Soda
* 9 Tablespoons Unsalted Butter, Softened
* 1-½ cup Sugar
* 3 whole Large Eggs
* ½ cups Sour Cream, Room Temperature
* 1 teaspoon Vanilla
* _____
* Icing
* ½ pounds Cream Cheese, Room Temperature
* 2 sticks Unsalted Butter
* 1-½ pound Powdered Sugar, Sifted
* 1 teaspoon Vanilla
* 1 pound Strawberries
Preparation Instructions
IMPORTANT: Be sure to use a cake pan that’s at least 2 inches deep! Before baking, the batter should not fill the pan more than halfway.
Sift together flour, salt, baking soda, and corn starch.
Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined. Add sifted dry ingredients and mix on low speed until just barely combined.
Pour into greased and floured 8-inch cake pan. Bake at 350 degrees for 45 to 50 minutes, or until no longer jiggly like my bottom. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.
Stem strawberries and slice them in half from bottom to top. Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. Sprinkle each half with 1 tablespoons sugar and allow to sit for another 30 minutes.
Make icing: combine cream cheese, 2 sticks butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.
Slice cake in half through the middle. Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place cake halves into the freezer for five minutes, just to make icing easier.
Remove from freezer. Use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining 1/3 cup around the sides.
Leave plain OR garnish with strawberry halves.
IMPORTANT: Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature. For best results, store in the fridge!
Monday, January 11, 2010
Grandma Cindy's Chicken Chimis
1 rotisserie chicken, shredded
10 oz. can Ro-tel original
2-3 t. seasoning
WW tortillas
shredded cheese (optional)
butter/oil
green enchilada sauce
Seasoning mix
2 tsp. chili powder
1 tsp. garlic salt
1 tsp. cumin
1 tsp. onion powder
Preheat oven to 350*. Warm package of tortillas. Put butter and/or oil on baking sheet and put in oven just until melted. Then place tortillas on pan before rolling to coat the outsides with the butter. Add a couple of spoonfuls of chicken mix and a bit of cheese if desired. Fold and roll if using large tortillas, or just roll for small tortillas. Bake for 12-15 min. Top with sauce.
10 oz. can Ro-tel original
2-3 t. seasoning
WW tortillas
shredded cheese (optional)
butter/oil
green enchilada sauce
Seasoning mix
2 tsp. chili powder
1 tsp. garlic salt
1 tsp. cumin
1 tsp. onion powder
Preheat oven to 350*. Warm package of tortillas. Put butter and/or oil on baking sheet and put in oven just until melted. Then place tortillas on pan before rolling to coat the outsides with the butter. Add a couple of spoonfuls of chicken mix and a bit of cheese if desired. Fold and roll if using large tortillas, or just roll for small tortillas. Bake for 12-15 min. Top with sauce.
Sunday, January 3, 2010
Asparagus Pasta
1 lb fresh asparagus, tough ends trimmed
1 tsp finely grated fresh lemon zest
1/4 cup extra-virgin olive oil
1 lb whole wheat penne or pasta of choice
1/4 cup grated parmigiano-reggiano
Cut asparagus into 1" pieces, reserving tips separately. Cook asparagus stems in 5 to 6 qrt boiling water with 2 Tbsp salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender.
Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.
Purée asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-qrt saucepan.
Cook pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time. Reserve 2 cup cooking water and drain pasta.
Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly).
Stir in Parmigiano-Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted.
Serve immediately.
Tips from Chelsea: I drizzle the tips with EVOO and a bit of kosher salt and roast them for about 6-8 minutes at 450 instead of boiling them, they are crispy and YUM that way. Most of the time I will also grill a couple of chicken breasts, cut them into chunks and throw them in. That really makes it into a full dinner.
1 tsp finely grated fresh lemon zest
1/4 cup extra-virgin olive oil
1 lb whole wheat penne or pasta of choice
1/4 cup grated parmigiano-reggiano
Cut asparagus into 1" pieces, reserving tips separately. Cook asparagus stems in 5 to 6 qrt boiling water with 2 Tbsp salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender.
Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.
Purée asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-qrt saucepan.
Cook pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time. Reserve 2 cup cooking water and drain pasta.
Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly).
Stir in Parmigiano-Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted.
Serve immediately.
Tips from Chelsea: I drizzle the tips with EVOO and a bit of kosher salt and roast them for about 6-8 minutes at 450 instead of boiling them, they are crispy and YUM that way. Most of the time I will also grill a couple of chicken breasts, cut them into chunks and throw them in. That really makes it into a full dinner.
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