One of the things I like about this Fish Fry recipe is that everything is to taste. You can make it as spicy or mild as you wish. Recipes like this one invite the chef/home-cook to be creative, to use their senses and follow their hearts.
Spicy Asian Stir-Fry Spaghetti
One night a few years back, I kicked off my shoes and decided to catch up on a little reading via recipe searches – love to see what’s new out there. That’s when I came upon Basil Garlic Noodle over at Cooking with a Wallflower. Andrea’s dish looked wonderful and her blog had great photos. It’s a fun read with a great presentation and general yummy feel. I’m usually so rushed when I’m cooking that I don’t often take pictures along the way. I should – I really should think “blog”, but I don’t – shame on me! And my family is usually so famished at the end of the day, I’m lucky I get that “finished” photo snapped before being overrun as they dig in. Truth be told, most of the pictures are of my plate that I take in another room to “snap” before joining my hungry fellows.
Skewered Chicken Spirals on a Bed of Garlic Couscous
A while back I read a darling recipe for Italian Chicken Sausage and Israeli Couscous. It definitely made the cut for my “gotta try this” list of culinary adventures. Everything cooks up in a single pan – always a plus, and I love couscous. Coleen over at Leen Cuisine always is a delight to read, and her recipes are beautiful. Her one-pan wonder is no exception.
Reading Coleen’s post reminded me of my own favorite chicken with couscous recipe. It’s absolutely delicious. While you could serve the spirals on a bed of rice or risotto or simply enjoy all on their own, I like the added exotic appeal of Couscous. Since the chicken is broiled rather than grilled, it’s a dish that you can prepare regardless of the season.
Let me know what you all think – and please check out Coleen’s recipe, too.
Skewered Chicken Spirals with Fresh Basil
4 Chicken Breasts, boneless, skinless, pounded thin
1 Garlic Clove, crushed
2 Tablespoons Tomato Paste
4 Hickory-Smoked Bacon Slices
Large handful Fresh Basil Leaves
Kitchen twine, enough to hold rolled chicken together
Oil for brushing
Salt & Pepper to Taste
Bamboo Skewers, soaked for 30 minutes in water
For Serving: A Bed of Garlic Couscous (recipe below)
Soak Wooden Cocktail or Bamboo Skewers in water for 30 minutes. Set aside until ready to use.
Spread out a piece of chicken between two sheets of plastic wrap and pound thin. Repeat with remaining chicken.
On a large work space, lay out chicken. Pat dry and season with salt and pepper. Mix together garlic and tomato paste, spread a layer of paste on each piece of chicken. Lay a slice of bacon on top of paste, then scatter basil leaves.
Roll tightly to form a spiral, rolling in the opposite direction as the bacon strip. Beginning at the center and working out, secure roll with kitchen twine in 1-inch intervals. Trim the ends so that the chicken will be somewhat uniform in shape and thickness.
Starting at one end of rolled, about ¾ of an inch from the very end, with the breast perpendicular to the skewer, thread bamboo skewer through chicken to hold spiral shape. Using a sharp knife, slice chicken spiral from roll at the twine; and then cut away twine. Give the skewered spiral a quarter turn, so that the cut side is up. Re-position roll and repeat until entire breast has been threaded onto skewer, cutting away twine as you go. This will make the rolled chicken hold its shape better and will make threading it easier. You should end up with four or five spiral pieces of chicken on each skewer.
Heat broiler element. Lay chicken on a broiler pan and brush with oil. Place chicken under broiler and cook until chicken is cooked through, about 15-20 minutes, turning once midway through.
To Serve: Create a bed of couscous on an oval serving platter. Top with chicken spirals and serve. This dish goes well with bright veggies such as Asparagus.
Garlic Couscous
1-2 Garlic Cloves, minced
Butter, as needed
1 ¼ Cup Chicken Stock
1 Cup Pearl Couscous
2 Teaspoons Butter
1 ½ Teaspoon Parsley Flakes
Peel and mince garlic. Set aside until ready to use.
Bring the stock to a boil. While waiting, sauté the garlic.
Heat a dab of butter in a small saucepan over medium heat. Add garlic, and sauté until garlic is tender and just beginning to brown, 2-3 minutes.
To boiling stock, add 2 teaspoons butter, garlic, parsley and couscous. Cover and let simmer for about 10 minutes, until the liquid has been absorbed.
Remove from heat. Let sit a few more minutes for flavors to merge together. Remove cover and fluff before serving.
Hamburger Helper Style Skillet Lasagna
As Hubby went through our shopping list, checking off things we didn’t need to buy, and making notes as to what was on sale, he saw a notation referring to Hamburger Helper Lasagna. Hubby pointed out that Hamburger Helper wasn’t on the list. I had to chuckle. We haven’t “bought” a box of Hamburger Helper in years – making our Hamburger Helper Style Suppers from “scratch”. You would have thought he might have noticed over the years. All Hubby knows is that I putter in the kitchen for about 30 minutes, then I call him to the table when it’s time to eat. For all he knows, I had already placed the empty boxes of Hamburger Helper in the recycle bin. Silly man.
Hamburger Helper Style Skillet Lasagna another installment of my Hamburger Helper Style Meals. So quick, so convenient and always a hit with my guys. Like Hamburger Helper Style Chili-Cheese Macaroni, this makes a great gift – be it for a new mom, your college dorm gang or a busy care-giver. Simply put the pastas into a large bag or jar, and the seasoning package into a small sandwich bag. Tuck the seasoning package into the large bag or jar of pasta along with the instructions and a personal note. These store well in the pantry, only requiring the “fresh” ingredients to be added when cooked and there you have it – a one skillet supper. You could even include the can of tomatoes for this one if you like.
Hamburger Helper Style Skillet Lasagna
Ingredients – Seasoning Package
1 Tablespoon Cornstarch
1 Tablespoon Italian Seasonings
1 Teaspoon Onion Powder
1 Teaspoon Salt
½ Teaspoon Sugar (optional)
In a small bowl, mix together all the ingredients for the seasoning package.
Set aside until ready to use.
Ingredients – Skillet Lasagna
1 lb Lean Ground Beef (or Turkey)
1-2 Garlic Cloves, minced
2 ¼ Cups HOT water
½ Cup Milk
1 Cup Stewed or diced Canned Tomatoes, Italian style
1 ½ Cups Small Egg Noodles
¾ Cup Mozzarella Cheese, shredded
¼ Cup Parmesan Cheese
In a large skillet, brown the ground beef and garlic together. Drain well.
While meat is browning, mix together Seasoning Package (Recipe Below).
Add water, milk, tomatoes and pasta. Bring to a boil. Stir in seasoning package. Cover and simmer, stirring occasionally, 12-15 minutes or until liquid has evaporated and noodles are tender.
Stir in the Mozzarella cheese, cover and simmer a few minutes more to allow cheese to melt.
Remove from heat, uncover, sprinkle with Parmesan Cheese and allow to sit for 5 minutes for sauce to thicken.
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Polynesian Pineapple Pork Chops Over Sticky Rice
You know you have a hit on your hands when there are no leftovers. And such was the case from the very first time I served up these sweet-salty pork chops to my hungry family. They are super yummy to eat and fairly easy to make. Okay, so it does take about 45 minutes from prep to table, which might not be “quick” enough for a weekday meal after a long day’s work. If you don’t mind the wait, this dish is positively delicious.
The prep work is simply, just a little chopping and a little mixing. Most of the ingredients you probably already have in the cupboard anyway, so no special trip to the market scouring the aisles for “special” fixings. The sauce is wonderful – a little sweet, a little salty, a little different. It goes well spooned over the steamed rice. The first time I made this dish, I will admit I was a bit hesitant – pineapple over rice? Golden Mushroom Soup and Soy and Honey all mixed together? Just to be on the safe side, I served the rice on the side and the sauce in a gravy boat. One bite and all caution flew right out the window. From that night forward, the chops went into a rimmed serving platter, surrounded by a ring of sticky-steamed rice and the sauce was generously poured over the chops, seeping into the rice while leaving plenty of sauce in the platter to add as desired. Time after time, there are no left-overs to fret about. If anything, there may be a race between my guys to see who can snatch up the last chop on the platter. Kiddo, raised to respect his elders, always lets Hubby grab the last chop. Besides, he knows that Hubby will split the chop in half, and they take an equal last serving.
Just a quick note before we get down to cooking – when a recipe calls for canned pineapple, I always use Dole. Maybe that’s because it’s what I grew up with, but I like the look of their canned pineapple over the bargain brands. Whatever your favorite, please feel free to use.
Polynesian Pineapple Pork Chops over Sticky Rice
Ingredients – Steamed Rice
1 1/2 Cups White Rice, uncooked
Steam rice according to rice manufacturer’s directions. While rice is steaming, make pork chops.
Ingredients – Polynesian Pork Chops
8 Pork Chops, boneless, thin cut
1 teaspoon garlic powder
salt & pepper to taste
1 tablespoon vegetable oil
1 Large Shallot, chopped
1 Can Condensed Golden Mushroom Soup
1/4 Cup water
20 oz Pineapple Rings with juice
3 tablespoons soy sauce
1 tablespoon honey
3 green onions, sliced
Season pork chops with garlic powder, salt and pepper, set aside until ready to use.
Remove four pineapple rings from the 20 ounce can, set aside for garnish. Chop remaining pineapples into chunks.
In a bowl, combine soup, water, pineapple chunks with juice, soy sauce, onions and honey. Set aside until ready to use.
Heat oil in skillet until shimmering but not smoking. Sear pork chops, about 1-2 minutes per side.
Reduce heat to medium and pour soup mixture over pork. Bring to a boil. Reduce heat to low, cover and simmer 20 minutes or until done.
Uncover pork chops, increase heat to medium and allow sauce to thicken a little, about 10 minutes longer.
While sauce is thickening, slice green onions for garnish.
Mound cooked rice around outer edge of a large, rimmed serving platter. Transfer pork chops to the center of the ring, stacking as necessary. Spoon sauce over chops. Sprinkle with green onions.
Cut remaining four pineapple rings in half. Place rings on top of rice for garnish and serve.
Earth Day is coming so Let’s Pack a Picnic!
Did you know that next Sunday, April 22nd is International Earth Day? Ever wondered how a day to celebrate the Earth ever got started? This observance arose from the interest of two men to gather national support in America for environmental issues.
Continue reading “Earth Day is coming so Let’s Pack a Picnic!”Savory Sensational Chicken Scaloppine
For those of you who don’t know me, I love to collect recipes and then play around with them just a bit to put my own personal “stamp” on any given dish. More wine here, a splash more lemon juice there and maybe even a different approach to getting the breast thin. Almost always, the results are wonderful. (I will admit, I’ve had a few flops on my hands over the years – especially early on in my tinkering).
North to Alaska – Baked Alaska that is
Feel it – Hot! Hot! Hot! I can hear the music now. In the summer of 1990, Hubby and I took our kids on a cruise to the Caribbean. The waitstaff on our cruise line were a combination food server and entertainer. They sang and danced in a whirl of color while presenting the evening’s highlighted dish from the masters in the galley.
Shrimp and Orzo Pasta with Pan Seared Tomatoes
This mild yet flavorful shrimp dish will take longer to prep than it does to cook. The cooking (with the exception of the Orzo) is quick – a few minutes here, a minute there, adding ingredients as you go. The easiest way to approach this dish is to have all the ingredients ready and waiting ahead of time, lined up on the counter and waiting to go. In the time it takes to cook the pasta (9 minutes) everything else will cook. In this dish; timing is everything – so prepping ahead of time lets it all flow flawlessly.
Continue reading “Shrimp and Orzo Pasta with Pan Seared Tomatoes”Simple Ground Beef Goulash
Growing up; every now and again Mom would make Goulash. Just as when Mom would make Picadillo; I thought Goulash was a made-up word for throw a bunch of stuff into a pot and see what happens. After all; Goulash sounds like a made-up word, doesn’t it? No offense to the Hungarian people.
Goulash makes me think about galoshes – you know – rain boots. When Kiddo was a little kid (around 1st grade) and living in the middle of a desert in Nevada; the students were asked to identify which shoes children should wear when it rains. They were shown three pictures – flip-flops; sneakers and galoshes. Almost all of the children picked the sneakers – especially since most of them had never seen galoshes before. Southern Nevada gets an average of 4″ of rain a year – and most of that falls in a day! Special shoes for rainy days just never occurred to these children of the desert. The same standardized test asked this question: “It’s getting dark outside. What should the driver of this car do?” As adults, we all know the answer – turn on the headlights. Kiddo’s response is one I will never forget. “Go home because it’s bedtime.” Hey, it made sense!
Now where were we? Oh yeah – Goulash is an all around comfort food. It’s also a great campfire meal, utilizing a lot of canned ingredients that are easy to pack and some ground beef that takes up very little space in a cooler. Throw all the spices into a sandwich bag marked “Goulash” and there you go. A great supper for that first night under the stars. (In case you are wondering about the soy sauce – save a packet from your next Chinese take-out).
While I’ve reduced my recipe for our family of three, this recipe can easily be doubled for a larger group gathered round your campfire or dinner table.
Ground Beef Goulash
1 pounds lean ground beef
1 large yellow onions, chopped
3 cloves garlic, chopped
1 1/2 cups water
1 (15 ounce) cans tomato sauce
1 (14.5 ounce) cans diced tomatoes
1 1/2 tablespoons soy sauce
1 tablespoons dried Italian herb seasoning
2 bay leaves
1/2 tablespoon Hungarian Paprika
1 cups uncooked elbow macaroni
In a large Dutch oven, cook and stir the ground beef over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 8-10 more minutes.
Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt, and bring the mixture to a boil over medium heat. Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally.
Stir in the macaroni, cover, and simmer over low heat until the pasta is tender, about 15 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.
Buttery Egg Noodles with Poppy Seeds
Sometimes simple is best. These buttery noodles are a wonderful alternative to mashed potatoes as a side. They go well with just about any pork recipe. The pasta looks pretty along side breaded chicken breasts or baked fish, too. You can even drizzle the noodles with a little gravy or pan drippings to bring out more flavor. Depending upon the “main” star, adding a little crushed garlic is also a nice touch. For added color, sprinkle finished pasta with a little chopped parsley.
Not only are these noodles easy to make, they can become the base for a wide variety of dishes, such as meatballs or baked chicken tenders.
Buttery Egg Noodles with Poppy Seeds
1 lb Wide Egg Noodles
2 Tablespoons Butter, melted
1 Teaspoon Poppy Seeds
Bring a large pot of well-salted water to a full boil. Add pasta, stir and cook until just cooked through, about 10 minutes.
Drain and reserve about 1-2 tablespoons pasta cooking water.
Melt butter, pour over noodles and toss to coat. Moisten pasta with pasta water.
Sprinkle with poppy seeds. If desired, add chopped parsley for a splash of color.
Here’s to simple ideas!
Beefy Corn Rice-A-Roni – When “Quick” is All That Matters
I know, it’s hard to fathom that someone can sing the praises of Filet Mignon and wine reduction sauces one minute, then open a box of Rice-A-Roni the next. What can I say – I’m a woman of many tastes.
This really isn’t a recipe. Nothing “original” here – more along the lines of a suggestion.
Sometimes we need to eat quick, as in under 30 minutes quick. Sometimes we need to eat quick, as in not a lot of fuss, and very little clean up. At times like this, I reach for something that is not very healthy but sure is filling. I start with the stuff in a box better known as Rice-A-Roni. Add some meat and a vegetable – presto it’s dinnertime. You can serve it up straight from the pan, or use it as a great stuffing for Bell Peppers.
Beefy Corn Rice-A-Roni
1 ½ lb ground beef
2 tablespoons Butter
2 Boxes Beef Rice-A-Roni
1 Can Corn, drained well
4 ½ Cups Water
Brown ground beef in a large skillet, breaking it apart as it cooks. Drain well in a colander placed over a large bow.
While meat is draining, add 2 tablespoons of butter to the same skillet the meat was cooked in. Empty contents of Rice into the skillet and cook until golden, about 3-4 minutes, stirring constantly.
Return meat to the skillet. Sprinkle contents of seasoning package over meat. Add corn and water to the skillet. Bring to a boil, cover and reduce heat to medium-low.
Simmer for 15 minutes or until rice is tender.
This goes well with tomato wedges or a simple salad.
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Stuff Bell Peppers
1 ½ lb ground beef
2 tablespoons Butter
2 Boxes Beef Rice-A-Roni
1 Can Corn, drained well
4 ½ Cups Water
4 Large or 6 Small Yellow or Orange Bell Peppers
Prepare Beefy Rice-A-Roni as above. While Rice-A-Roni is cooking, cut the tops from bell peppers and core. Place peppers in a pot of boiling water for about 5 minutes to help soften. Remove peppers from water, drain well.
Heat oven to 350 degrees. Arrange bell peppers on a glass baking dish with about a 2-inch rim.
Spoon rice mixture into peppers. Top with a little cheese. Place in the oven and bake for about 20 minutes.
I like to use orange bell peppers at Halloween and carve little faces into the peppers before filling. It makes for a simple dinner that is perfect for Halloween, when dinner is filled with cute interruptions of “Trick Or Treat”.
Red Wine French Beef Stew over Mashed Potatoes
What sets this French Beef Stew served over mashed potatoes apart from all the others? The wine – an entire bottle of your favorite wine! (And by that I don’t mean your favorite cooking wine, but the stuff you like to sip by the glassful). The whole house will smell like a winery as the stew simmers on the stove top.
Continue reading “Red Wine French Beef Stew over Mashed Potatoes”
French Vanilla Cake with Blueberry Filling and Fresh Berry Basket
Today is Mom’s birthday. She would have been 85 years old today, may she rest in peace. Mom was born in Manila, across the International Date Line, so in the Philippines, yesterday was her birthday. I remember there was a time when Mom tried to convince Dad that she needed two birthday celebrations – one for her birthday in the Philippines, one for her birthday in America. Right now, it’s tomorrow morning there. Wrap your head around that one for a moment . . .
Of all the cakes I’ve baked over the years, this one is by far the prettiest. As cakes go, it’s not overly sweet. I love the presentation, and the blueberry filling is delicious. You would never guess that it isn’t a completely from scratch cake.
Sometimes we need to cheat a little – just a little. For this cake, I use a box mix for the base, then altered the directions just a little to make a richer, more butter cake. It’s a short cut to scratch cake that still gives a wonderful texture and moist finish.
This cake is actually a combination of several recipes that I had been dying to try all rolled into one. The filling is from one recipe, the topping from another, the “doctored” cake base and almond kissed frosting are mine.
The end result is a beautiful cake. It’s not too sweet, more along the lines of an adult desserts. Yet sweet enough for the little ones without too much of a sugar rush.
Before we get to baking, I want to give you a few pointer I learned the hard way.
First, the filling – the original recipe said to mash the blueberries with a fork. This turned out to be far too tedious, so I decided to “squish” them with my hands. Almost immediately into the squashing process, I realized it was a mistake. While the berries were mushing up nicely, my hands were becoming a beautiful shade of color me purple. A potato masher works well without staining your hands.
Next – the piping along the top of the finished cake. Don’t get too close to the edge or the pretty stars might just shift off the cake when you start spreading the berries on top.
Finally, you’ll want to make your cake in the morning so everything has time to set up nicely. Then keep it refrigerated until about 30 minutes before serving.
Hope you enjoy!
French Vanilla Cake with Blueberry Filling and Fresh Berry Basket
Cake:
1 Box French Vanilla White Cake
3 Eggs
1/4 Cup Vegetable Oil
1/4 Cup Melted butter
1 Cup Water
Preheat oven to 325 degrees.
Place eggs in a mixing bowl. Beat with paddle until pale, about 2 minutes.
Melt butter in a microwave safe dish. Add to eggs. With paddle running, slowly add vegetable oil and water until light and frothy.
Add cake mix, blend for 30 seconds on low, then 2 minutes on medium high.
Prepare 2 round cake pans with Wilton’s Cake Release. (I swear by the stuff!)
Divide batter between pans. Tap gently to release any air bubbles.
Bake in oven for about 20 minutes, check for doneness. If necessary, bake an additional 10 minutes, checking every 5 minutes. Cake should be “just done” since it will continue to cook in the pans after being removed from the oven.
Place cake while still in the pan onto cooling racks. Let cool 10 minutes.
Remove from pans, and allow to cool completely on racks, about 2 hours.
Blueberry Filling:
2 1/2-pint baskets blueberries
1/2 cup sugar
1 teaspoon fresh lemon juice
In a large bowl, mash blueberries. Combine berries, sugar, and lemon juice in heavy small saucepan and heat over high heat, stirring until the sugar dissolves.
Reduce heat to medium to maintain a rolling boil and continue to cook, stirring constantly until berries are reduced to about 3/4 cup. This should take about 15 minutes.
Pour mixture into a bowl and allow to cool, stirring occasionally. Once cooled to the touch, mash berries with a potato masher. Cover with plastic wrap to prevent “skin” from forming on top. Refrigerate until ready to use.
Almond Buttercream Frosting:
1/4 Cup Solid Butter-Flavored Vegetable Shortening
3/4 Cup Butter, Softened
1 teaspoon Almond extract (or to taste)
4 Cups sifted powdered Sugar
3 tablespoons heavy cream (approximately)
Cream butter and shortening with electric mixer. Add almond extract. Beat to blend.
Gradually add sifted powdered sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl between additions and after the last of the sugar has been added.
When all sugar has been mixed in, the frosting will appear to be dry. Add cream one tablespoon at a time and beat a medium speed until light and fluffy. You are looking for a consistency that is both easy to spread and can be used for piping. (Think mashed potatoes without the lumps). Keep frosting covered with a damp cloth until ready to use.
TIP: The best way to sift powdered sugar is to use a strainer, a large bowl and a wooden spoon. Sift about 2 cups at a time through the strainer. Use the spoon to “stir” the sugar through the strainer and into the bowl. It makes quick work of sifting the sugar. This method can also be used for flour or baking cocoa.
To Assemble Cake: Trim “dome” from one cake round to make cake even. Place cut-side down on serving platter. Generously spoon filling over cake, and spread to within 1/4 inch of edge.
Trim “dome” from remaining cake. Place on top, cut side down. Press down slightly. Let cake rest a few minutes for filling to settle.
Frost sides of cake, pressing frosting into join between cakes to fill in any gaps. Lightly frost top of cake.
Using a star tip, pipe border around top edge to create a “rim”. Pipe matching stars along base of cake. Let the frosted cake sit for about 30 minutes for the stars to firm up. Finish with the fresh fruit topping
Fruit Basket:
1 Basket Blackberries
1 Basket Raspberries
1/2 Jar Current Jelly for Glaze (see note)
Rinse berries, let drain well and pat dry if necessary. (It’s a good idea to let the berries drain while the frosted cake is firming up).
Heat jelly in a saucepan over low heat until melted. Arrange berries on top of cake, brush with glaze.
Refrigerate finished cake up to 6 hours. Remove from refrigerator about 30 minutes before serving.
Note: While the recipe calls for Current Jelly, any “clear” jelly such as apple will do.
Hobo Skillet Potatoes
For Mother’s Day a few years back, we decided to do a breakfast brunch. Typically, gatherings are held at my youngest sister’s house. However; that year we were leaning toward a gathering at the family farm.
Continue reading “Hobo Skillet Potatoes”
Welcome to Rosemarie's Kitchen 