11 Tuesday Dec 2012
Posted in Amazeballs!, Food & Recipes
Seeds of Change
Easy Organic Rices and Quinoa
These are seriously the BEST THINGS since sliced, whole grain bread. Seeds of Change makes several kinds of certified Organic microwaveable pouches. These little babies are a staple in our kitchen. They go with just about everything and the kids love them! 90-seconds in the microwave and VOILA! You’re done.
10 Monday Dec 2012
Posted in Food & Recipes
Magnificent Man Chili atop farfalle with cheddar cheeses on top.
Magnificent Man-Chili
You’ll need: 1lb ground beef, 1 can black beans {15.5oz}, 1 can dark red kidney beans {15.5oz}, 1 can light red kidney beans {15.5oz}, 1 can pinto beans {15.5oz}, 1/4 diced red onion, 1/4 diced orange pepper, 2 diced celery stalks, 1c V8, 3tbs worcestershire sauce, 1tbs red pepper flakes
Beans added to browned ground beef.
~ Brown the ground beef. Once browned, transfer to a pot.
~ To the ground beef add the cans of beans, orange pepper, celery, V8, worcestershire sauce and red pepper flakes. Cover and cook on medium heat for one hour, stirring occasionally.
~ Serving suggestion: our family’s favorite way to eat freshly made chili is over a bowl of pasta and topped with shredded cheddar cheese. Delish!
11 Sunday Nov 2012
Posted in Food & Recipes
Tags
black olives, cooking, dinner, feta, fish, food, Italian, marinara, Mediterranean, recipe, recipes, sauce, shrimp, spaghetti
Mediterranean Shrimp and Feta
You’ll need: 2lbs of shrimp, EVOO, garlic, dill, black olives, feta and marinara {I use my from-scratch marinara.}
Prep Time: 10-15 minutes
~ Coat the bottom of a baking dish with the EVOO. Add to it a dash of dill and 2-3 medium cloves of garlic.
~ Add the shrimp to the baking dish and mix around in the EVOO and dill until the shrimps are coated. While you can leave the tails on, I prefer to remove the tails before baking. The best way to remove tails from shrimp is to squeeze and pull the base of the tail from the meat.
~ Ladle enough marinara over the shrimp to thoroughly coat them.
~ Sprinkle sliced black olives and feta crumbles over the pan from end to end.
~ Bake at 425 for 20 minutes; serve over pasta and amaze your family!
11 Sunday Nov 2012
Posted in Food & Recipes
The Best Alfredo in the World!*
…and it’s super easy to make, too 😉
You’ll need: 1/2 cup butter, 2 cups heavy cream, 3 large garlic cloves, 1 1/2 cups freshly grated Parmesan cheese and 1/4 cup chopped fresh parsley
Prep Time: 10 minutes
~ Melt the butter in a medium saucepan over low to medium heat.
~ Add the cream, garlic and cheese and whisk quickly until the butter and cheese has been melted. Be careful not to get the sauce too hot because it can burn in the bottom of the saucepan.
~ Stir in parsley and serve. {The picture at the top shows the finished sauce served with chicken and linguine.}
*Normally I’m not a big fan of alfredo sauces. I think they are thick and disgusting. THIS SAUCE, on the other hand, is wonderful! It’s thin and flavorful. I’m a fan! This is the only alfredo sauce I’ll ever eat again.
21 Sunday Oct 2012
Posted in Food & Recipes
AbFab New Potatoes*
You’ll need: new potatoes {baby red-skinned potatoes}, EVOO, a leek, two green onions, thyme and dill
Prep time: 10 minutes
~ Thinly slice the potatoes and put into a medium sized baking dish.
~ Lightly drizzle the potatoes with the EVOO and then sprinkle the dill, thyme, diced leeks and green onions over the potatoes. Stir around to coat all of the potatoes.
~ Bake at 350 for 40 minutes.
*NOT ONLY are these AbFab potatoes absolutely fabulous, they aren’t too shabby for you, either! By seasoning with herbs and vegetables you get a great taste with no butter or salt. And yes, your children will gobble them up 🙂
15 Monday Oct 2012
Posted in Food & Recipes
Jamaican Jerk Chicken*
You’ll need: chicken cutlets, yellow onion, apple cider vinegar, lime juice, coconut juice, bay leaves, McCormick’s Jamaican Jerk seasoning
Prep time: 10 minutes
~ In the bottom of a 13 x 9 baking dish, coat with equal parts apple cider vinegar, lime juice and coconut milk; whisk together with a fork. Place the chicken into the mixture.
~ On top of the chicken, sprinkle minced yellow onion, bay leaves, and a liberal amount of the Jamaican Jerk seasoning.
Note: sometimes I use chicken legs instead of the boneless skinless breasts.
~ Bake for 20min at 350
To plate: I put a spoonful of Jamaican rice and peas on the plate with the jerk chicken in the center.
*FEAR NOT – this is a kid-approved recipe! All three of my children cleaned their plates before I had a chance to even put the food on my own plate! It was also suggested that we eat this every night for dinner for the rest of the week…
14 Sunday Oct 2012
Posted in Food & Recipes
Tags
Fancy-Pants French Toast
You’ll need: 10-12 slices of bread {I like sourdough}, 4 eggs, 1tsp. sugar, 1 tsp. salt, 1 cup of milk, a dash of vanilla and a sprinkling of cinnamon
Prep + cook time: 15 minutes
~ In a medium to large mixing bowl whisk together the eggs, sugar, salt, milk and vanilla.
~ Dip the bread, one slice at a time, in the egg mixture, enough to coat both sides. Place on griddle.
~ While the first side is cooking on the griddle, sprinkle the other side with cinnamon. When the bottom side looks slightly browned, flip.
~ To plate, top the French toast with powdered sugar or try fruit for an equally sweet option. Enjoy!
14 Tuesday Aug 2012
Posted in Food & Recipes
Sesame Ginger Scallops
You’ll need: large fresh-caught sea scallops, Nasoya Japanese udon noodles, green onions, garlic, sesame seeds, soy sauce, ginger, apple cider vinegar, and Kikkoman triple ginger teriyaki sauce
Prep + cook time: 25 minutes
~ Bring a pot of water to boil; cook the noodles following the instructions on the package.
~ In a large skillet, liberally coat the bottom of the pan with the Kikkoman triple ginger teriyaki sauce. Add to the pan a dash of soy sauce, a pinch of ginger, a clove of freshly chopped garlic, and two freshly chopped green onions {include the green ends for color and flavor} and 1 tsp of apple cider vinegar. Bring content to a simmer.
~ Once the sauces have combined and are simmering, add the scallops. Cook each side of the scallops for 4 minutes {8 total minutes cook time.}
~ To plate, top the pasta with the scallops and sprinkle with sesame seeds.
FUN TIP: For a healthy side, try edamame! Sprinkle with sea salt and impress your family with your extreme fabulousness 🙂
31 Tuesday Jul 2012
Posted in Food & Recipes
Baked Parmesan Perch
Quick and tasty! This dish is delicious over some rice and baby sweet peas 🙂
You’ll need: perch fillets, garlic, EVOO, basil and Parmesan cheese
Prep time + cook time = 15ish minutes
~ In a baking dish, arrange the fillets so they are touching but not overlapping. Drizzle EVOO over the fish.
~ Sprinkle basil and freshly chopped garlic over the EVOO; then liberally top with Parmesan cheese.
~ Bake at 500 for 10 minutes. If the fillets are frozen, you will need to cook for 20 minutes.
27 Friday Jul 2012
Posted in Food & Recipes
Spectacular Salmon
This salmon is SO SPECTACULAR, your family will be screaming, “get in my face!” Seriously. I wouldn’t make that up!
You’ll need: fresh or frozen salmon, Patak’s sweet mango chutney, Patak’s Korma curry and long grain and wild rice
Prep time + cook time: 25 min
~ Lay your salmon out in a baking dish. Using a spoon, coat the top of the salmon with the curry and then top with the chutney.
~ Bake at 400 for 30 minutes. If your salmon is frozen at the time you put it into the oven, CHECK THE CENTER before you serve. You might need to put it back in the oven for a few more minutes.
To plate: serve the salmon atop the rice. TASTY!
The {mis}Adventures of Muthaahood 