Wednesday, January 26, 2011

Shepherds Pie Recipes

Shepherd’s Pie Recipes

I was asked to come up with a Shepherd’s Pie recipe, so I have 3 different recipes for those who might like different types of Shepherd’s Pie. I was very interested to see that there are a wide variety of recipes, with many different ingredients.  These seem to me to be a good representation of the recipes I found. I hope you find at least one that will work for you.  Enjoy !!!!

Shepherd’s Pie # 1

    Ingredients:

        2 - pounds - Ground Round Beef
        1 - Large - Onion (Diced)
        4 - cups - Hot Mashed Potatoes
        8 - ounces - Cream Cheese (Cubed)
        2 - cups - Cheddar Cheese (Shredded) (Divided)
        4 - Cloves - Garlic (Minced)
        6 - cups - Frozen Mixed Vegetables (Thawed)
        2 - cups - Beef Gravy

    Directions:

        1) In large skillet, brown beef and onions.
        2) In a large bowl, mix potatoes, cream cheese, 1 cup cheddar cheese,  and garlic until well blended.
        3) Combine beef mixture, vegetables, and gravy.
        4) Spoon beef mixture into a 9 X 13 inch baking dish.
        5) Cover with potato mixture and remaining 1 cup cheddar cheese.
        6) Bake for 30 to 35 minutes at 375 degrees, or until
            heated through.


Shepherd’s Pie # 2

    Ingredients:

        2 - pounds - Ground Round Beef
        1 - Onion (Chopped)
        1 - package - Frozen Lima Beans and Carrots (Thawed)
        1 - cup - Mushrooms (Sliced)
        2 - 15 ounce cans - Tomatoes (Diced)
        1 - 14 ounce jar - Beef Gravy
        1 - teaspoon - Basil (Dried)
       1/4 - teaspoon - Pepper
        4 - cups - Mashed Potatoes
        2 - Cloves - Garlic (Minced)
        1 - cup - Parmesan Cheese

    Directions:

        1) Cook potatoes and garlic in water until soft; 
            Mash and set aside.
        2) In large skillet, brown beef and onions.
        3) Add lima beans, carrots, mushrooms, tomatoes,
            gravy, basil, and pepper.
        4) Spoon beef mixture into 9 X 13 inch baking dish.
        5) Cover with mashed potatoes; sprinkle with Parmesan
            Cheese.
        6) Bake at 375 degrees for 30 to 40 minutes; or until
            potatoes are browned and everything is heated
            through.


Shepherd’s Pie # 3

    Ingredients:

        2 - pounds - Beef Sirloin Roast (Trimmed of fat)
            (cut into 1 inch cubes)
        1 - Large - Onion (Sliced)
        3 - Carrots (Sliced)
        1 - Butternut Squash (Peeled and cubed)
        1 - can - Black Beans
        1 - teaspoon - Sea Salt
        2 - cups - Mushrooms (Sliced)
        2 - 15 ounce cans - Tomatoes (Italian style - diced)
        4 - cups - Mashed Potatoes (Cooked ahead of time)
        1 - cup - Parmesan cheese (Shredded)

    Directions:

        1) Heat oven to 375 degrees
        2) In large skillet, brown sirloin, mushrooms, and onions.
        3) In large saucepan, boil carrots, and squash until tender: drain.
        4) Add vegetable mixture to beef in the skillet.
        5) Add tomatoes and mix well.
        6) Spoon beef and vegetable mixture into a 9 X 13 inch
            baking dish.
        7) Cover with mashed potatoes.
        8) Sprinkle with Parmesan cheese.
        9) Bake 35 to 40 minutes: or until heated through.

Monday, January 24, 2011

Slow Cooker (Crockpot) Recipes # 2

Slow Cooker Recipes

These are the days that call for a few Slow Cooker Recipes.  Almost everywhere, it is cold enough to want something warm and easy, to come home to.  You really can fix almost anything in a slow cooker.  Another name for a slow cooker is a Crock Pot.  There are many versions of crock pots.  They come in many sizes and designs.  The most practical ones have ceramic liners that are removable.  These are easier to clean and are usually dishwasher safe.  There are even crock pots for one (1).  Most of these recipes are for 4 or 6 people.  They can be adjusted for any number.  If you want, you can make a recipe that is 2 or 4 times too much and freeze portions to be used later.

Chicken Breasts and Potatoes

  
    Ingredients:

        6 - Chicken Breasts  (Boneless & Skinless)
        1 - Large - Onion (Chopped)
        3 - Large - Baking Potatoes (Diced)
        2 - Tablespoons - Butter
        2 - cans - Cream of Chicken Soup
        1/2 - cup - Dry Sherry
        1 - teaspoon - Tarragon (Dried) or 1 - Tablespoon Fresh
        1 - teaspoon - Worcestershire Sauce
        1 - teaspoon - Granulated Garlic
        4 or 5 - Mushrooms (Chopped)

    Directions:

        1) Put chicken in slow cooker
        2) Add onions and potatoes
        3) In saucepan, combine remaining ingredients
        4) Heat until smooth and hot
        5) Pour over chicken
        6) Cover and cook on low for 8 to 10 hours

    Tip:  You can add other vegetables (Broccoli, Zucchini, Spinach,
        etc.) at the time you add potatoes.


French Onion Soup

  
    Ingredients:

        2 - pounds - Onions (Sliced Thin)
        1 - Tablespoon - Sugar
        1 - teaspoon - Salt
        1/4 - cup - Butter
       1/4 - cup - Olive Oil
        2 - Tablespoons - Flour
        1 - Quart - Beef Broth
        1/2 - cup - Dry White Wine
        1 - Tablespoon - Worcestershire Sauce
        1 - Loaf - French Bread (Sliced)
        Olive Oil (for bread)
        1 - cup - Parmesan Cheese (Freshly Grated)
        1 - cup - Swiss Cheese (Freshly Grated)

    Directions:

        1) Melt butter and olive oil together in large skillet.
        2) Add onions, sugar and salt to skillet.
        3) Sauté about 20 minutes or until golden (or
            caramelized)  
        4)  Sprinkle onions with flour and cook an additional
            2 to 3 minutes.
        5) Add broth, wine, Worcestershire sauce, and onion
            Mixture to slow cooker.
        6) Cover and cook for at least 8 hours.
        7) Brush sliced bread with olive oil.
        8) Put bread on baking sheet.
        9) Sprinkle one side of bread with 1/4 cup Parmesan
            Cheese and broil until brown.
        10) Put soup into oven safe bowls.
        11) Put bread broiled side down into soup.
        12) Sprinkle bread with 1/4 cup Swiss cheese per bowl.
        13) Broil until brown and bubbly.
        14) Serve hot and enjoy.
 
   Tip:  If you prefer not to use wine, substitute wine with chicken broth.


Pot Roast

    Ingredients:

        3 - pounds - Chuck Roast (Boneless, cubed)
        3/4 - cup - Flour (divided)
       1/4 - cup - Butter
        1 - Onion (Sliced)
        1 - teaspoon - Salt
        2 - teaspoons - Thyme (ground)
        1/2 - teaspoon - Pepper
        2 - Cloves - Garlic (Minced)
        1 - 12 ounce can - Beer

    Directions:

        1) Coat beef cubes with 1/2 cup flour.
        2) In large skillet, brown beef in butter.
        3) Put beef, onions, salt, pepper, garlic, thyme
            and beer in slow cooker.
        4) Cover and cook on low for 6 to 8 hours.
        5) Turn slow cooker to high.
        6) Dissolve remaining 1/4 cup flour in small amount
            of water.
        7) Stir flour mixture into meat in slow cooker.
        8) Cook on high for 30 to 40 minutes.
        9) Serve with rice and salad.

Italian Chicken

    Ingredients:

        6 - Chicken Breasts (Skinless and Boneless)
        2 - 15 ounce cans - Tomatoes (Italian style)
        2 - Zucchinis (Sliced)
        1 - Onion (Diced)
        2 - Carrots (Sliced)
        3 - Tablespoons - Catsup (Ketchup)
        4 - Cloves - Garlic (Crushed)
        1 - teaspoon - Red Pepper Flakes (optional)

    Directions:

        1) Cut chicken into 1 inch cubes.
        2) Put all ingredients into slow cooker and stir.
        3) Cover and cook on low 8 to 10 hours.
        4) Serve over pasta or rice.

Barbecue Chicken

    Ingredients:

        6 - Chicken Breasts (Skinless, Boneless)
        1 - cup - Catsup (Ketchup)
        2 - Tablespoon - Brown Sugar (Packed)
        1 - small - Onion (Finely chopped)
        1/2 - teaspoon - Salt
        1/3 - cup - Chicken Broth
        1/4 - teaspoon - Pepper
        1/4 - cup - Lemon Juice
        1 - Tablespoon - Paprika
        2 - Tablespoons - Worcestershire Sauce
        1 - 15 ounce can - Tomatoes (Diced)

    Directions:

        1) Put chicken in bottom of slow cooker.
        2) In a medium saucepan, add catsup, brown sugar,
            onions, salt, and pepper.
        3) Bring to a boil.
        4) Add lemon juice and Worcestershire sauce.
        5) Heat thoroughly.
        6) Pour sauce over chicken.
        7) Cover and cook on low for 6 to 8 hours or on
            high for 4 to 6 hours.  

Easy Chicken

    Ingredients:

        4 - Chicken Breasts (Boneless, Skinless)
        2 - 15 ounce cans - Tomatoes (Italian Style)
        1 - Envelope - Herb and Garlic Soup Mix
        Pasta or Rice for 4
        1 - cup - Parmesan Cheese (Grated)

    Directions:

        1) Cut chicken into bite-size pieces.
        2) Put chicken into the bottom of slow cooker.
        3) In a bowl, mix tomatoes and dry soup mix
            together.
        4) Pour over chicken.
        5) Cover and cook on low for 6 to 8 hours.
        6) Serve over pasta or rice.
        7) Top each serving with 1/4 cup Parmesan cheese.

    Tip:   You can also fix this recipe in your oven.  Line shallow
        baking pan with foil.  Add chicken, then tomato mixture.
        Cover with foil. Bake at 375 degrees for 45 minutes,
        or until done.
    Tip 2:   Add zucchini and mushrooms to make a complete
        dinner.

Venetian Chicken

    Ingredients:

        1 - Tablespoon - Paprika
        1/4 - cup - Flour
        1 - teaspoon - Basil (Dried)
        1/4 - teaspoon - Salt
        1/4 - teaspoon - Pepper
        6 - Chicken Breasts (Boneless, Skinless)
        6 - Mushrooms (Chopped)
        6 to 8 - Sun-dried Tomatoes (Chopped)
        1 -  Onion (Chopped)
        2 - Tablespoons - Red Wine
        1 - 8 ounce can - Tomato Sauce
        1 - Tablespoon - Lemon Zest
        1 1/2 - cups - Parmesan Cheese
        Parsley for Garnish

Directions:

        1) In a large bowl, combine paprika, flour, basil, salt, and
            pepper.
        2) Coat chicken with flour mixture; set aside.
        3) Clean and chop mushrooms.
        4) Place mushrooms, sun-dried tomatoes, and onions
            In slow cooker.
        5) Put chicken on top of veggies.
        6) In a bowl, combine wine, tomato sauce, and lemon
            Zest.
        7) Pour over chicken.
        8) Cover and cook on low for 6 to 8 hours.
        9) Serve over pasta
        10) Top with 1/4 cup parmesan cheese per serving.
        11) Sprinkle each serving with parsley.
      

Wednesday, January 19, 2011

What goes with What?

What Goes With What?

On my first posting I gave everyone a very long list of spices and cuisines.  This time I will be listing which spice goes with which meat, fish, vegetable, etc.  If you don’t really care what cuisine you are eating, this chart will make it easier to know which spices to use, period.  I know that everyone doesn’t enjoy cooking the way I do, but everyone loves to eat.  Most people cook for themselves, yet they are limited to a few common spices, like salt, pepper, garlic and so on.  With this list, you can try adding a variety of spices without being afraid of the unknown.  Some spices are easy to find, some aren’t.  Most of the larger supermarkets have a pretty large spice section with both large and small quantities of each spice.  Give yourself a challenge. Go shopping for spices you have never used before.  I promise you will be glad you did.  As Julia would say, :Bon Appetit”.


Beans - Cumin, Cayenne, Chili Powder, Chilies, Garlic, Parsley, Pepper, Sage, and Thyme
 
Beef - Basil, Bay Leaves, Chili Powder, Chilies, Cilantro, Curry, Cumin, Garlic, Marjoram,  Mustard, Oregano, Parsley, Pepper, Rosemary, Sage, Savory, Tarragon, and Thyme
 
Breads - Anise, Basil, Caraway, Cardamon, Cinnamon, Coriander, Cumin, Dill, Garlic, Lemon Peel, Orange Peel, Oregano, Poppy Seed, Rosemary, Saffron, Sage, and Thyme
 
Cheese - Basil, Caraway, Celery Seed, Chervil, Chili, Chives, Coriander, Cumin, Dill, Garlic, Horseradish, Lemon Peel, Marjoram, Mint, Mustard, Nutmeg, Paprika, Parsley, Pepper, Sage, Tarragon, and Thyme
 
Chicken - Basil, Bay Leaves, Cinnamon, Curry, Dill, Fennel, Garlic, Ginger, Ginger Lemongrass, Mustard, Paprika, Rosemary, Saffron, Sage, Savory, Tarragon, and Thyme
 
Corn - Chili, Curry, Dill, Marjoram, Parsley, Savory, and Thyme
 
Eggs -Basil, Chervil, Chili, Chives, Curry, Dill, Fennel, Garlic, Ginger, Lemon Peel, Marjoram, Oregano, Paprika, Parsley, Sage, Tarragon, and Thyme
 
Fish - Anise, Basil, Bay Leaves, Cayenne, Celery Seed, Chives, Curry, Dill, Fennel, Garlic, Ginger, Lemon Peel, Marjoram, Mustard, Oregano, Parsley, Rosemary, Saffron, Sage, Savory, and Tarragon
Fruits - Allspice, Anise, Cardamon, Cloves, Coriander, Ginger, and Mint
 
Lamb - Basil, Bay Leaves, Cinnamon, Coriander, Cumin, Curry, Dill, Garlic, Marjoram, Mint, Mustard, Oregano, Parsley, Rosemary, Savory, Tarragon, and Thyme
 
Pork - Basil, Chili, Chives, Cumin, Garlic, Marjoram, Rosemary,   Mustard,  Oregano, Paprika, Parsley, Sage, Savory, Tarragon,  and Thyme


Potatoes - Basil, Caraway, Celery Seed, Chervil, Chives, Coriander, Dill, Garlic, Marjoram, Oregano, Paprika, Parsley, Poppy Seed, Rosemary, Tarragon, and Thyme
 
Salad Dressings - Basil, Celery Seed, Chives, Dill, Fennel, Garlic, Horseradish, Marjoram, Mustard, Oregano, Paprika, Parsley, Pepper, Rosemary, Saffron, Tarragon, and Thyme
 
Salads - Basil, Caraway, Chives, Dill, Garlic, Lemon Peel, Lovage, Marjoram, Mint, Oregano, Parsley, Rosemary, Tarragon, and Thyme
 
Soups - Basil, Bay Leaves, Chervil, Chili, Chives, Cumin, Dill, Fennel, Garlic, Marjoram, Parsley, Pepper, Rosemary, Sage, Savory, Tarragon, and Thyme
 
Sweets - Allspice, Angelica, Anise, Cardamon, Cinnamon, Cloves, Fennel, Ginger, Lemon Peel, Mace, Nutmeg, Mint, Orange Peel, and Rosemary
 
Tomatoes - Basil, Bay Leaves, Celery Seed, Cinnamon, Chili, Curry, Dill, Fennel, Garlic, Ginger, Gumbo File, Lemon Peel, Marjoram, Oregano, Parsley, Rosemary, Savory, Tarragon, and Thyme


As you can see, there are many spices that go with almost everything. Basil is a very important spice to have in your spice rack.  Garlic is another spice that goes with just about everything, except maybe sweets.  Use your imagination.  Let you taste buds experience more than salt and pepper.  While Bay Leaves offer a special flavor to your soups and stews, don’t forget to remove them before serving.
Let me know if you have any interest in a particular recipe, and I’ll post it for everyone to see.
Thanks again for checking out my blog. Until next time…..
Amah

Tuesday, January 18, 2011

Rub Mixtures

Spice “Rubs” for all Occasions


The directions for all of these rubs is the same.  Mix all ingredients in a bowl.  Transfer everything into a jar with a tight lid.  To prepare you beef or pork ribs, rub mixture on all sides to season.  Let stand in refrigerator for 30 minutes to all night.
 
Tip:  You will probably have some of the rub left over for another day.
Keep them refrigerated in a glass jar with a tight lid.



Barbeque Rub # 1

        Ingredients:

            1 - cup - Sea Salt
            1 - cup - Dark Brown Sugar (Packed)
            1 - cup - Sweet Paprika
            1/2 - cup - Black Pepper (Freshly Ground)

Barbeque Rub # 2

        Ingredients:
          
           1/2 - cup - Paprika
            2 - teaspoons - Curry Powder
            4 - teaspoons - Dry Mustard
            4 - teaspoons - Chili Powder
            4 - teaspoons - Coriander (Ground)
            2 - teaspoons - Black Pepper
            4 - teaspoons - Sugar
            2 - teaspoons - Thyme

Barbeque Rub # 3

        Ingredients:

            6 - Tablespoons - Brown Sugar (Packed)
            6 - Tablespoons - Sweet Paprika
            2 - Tablespoons - Onion Powder
            2 - Tablespoons - Dried Thyme
            2 - Tablespoons - Sea Salt
            2 - Tablespoons - Granulated Garlic
            2 - teaspoons - Cumin
            2 - teaspoons - Cayenne
Barbeque Rub # 4

        Ingredients:

            8 - Tablespoons -Sea Salt
            4 - teaspoons - Black Pepper
            4 - Tablespoons - Granulated Garlic
            4 - Tablespoons - Onion Powder
            4 - teaspoons - Dried Oregano
            4 - teaspoons - Dried Basil
            4 - Tablespoons - Chili Powder
            8 - Tablespoons - Paprika
            1 - cup - Brown Sugar (Packed)


The next two rubs are considered “Creole” rubs.  One of them calls for “Gumbo File”.  This a mixture of spices used primarily in Creole dishes.


Creole Rub # 1

        Ingredients:

            6 - Tablespoons - Smoked Paprika
            4 - Tablespoons - Sea Salt
            4 - Tablespoons - Granulated Garlic
            2 - Tablespoons - Black Pepper
            2 - Tablespoons - Onion Powder
            1 - Tablespoon - Cayenne Pepper
            2 - Tablespoons - Oregano (Crushed)
            2 - Tablespoons - Thyme (Crushed)

Creole Rub # 2

        Ingredients:

            1/3 - cup - Sweet Paprika
            1/3 - cup - Dried Basil
            1/3 - cup - Dried Thyme
            3 - Tablespoons - Cayenne
            2 - Tablespoons - Gumbo File
            2 - Tablespoons - Chili Powder


This next “Rub” can be used as a rub or to spice up your meats or vegetables.  All of the ingredients have to be toasted and ground to a fine powder.  This combinations of spices is a delightful change of pace for you taste buds.  I make this up in larger quantities to have on hand,  It goes well will beef, pork, chicken and vegetables.


Chinese Five - Spice

  
        Ingredients:

            4 - Tablespoons - Black Pepper (Crushed)
            3 - Whole - Star Anise (Ground)
            2 - teaspoons - Fennel (Ground)
            4 - Whole - Cinnamon Sticks (Ground)
            12 - Whole -Cloves (Ground)

        Directions:

            1) Toast all ingredients whole in a dry skillet over
            Medium heat.
            2) Shake often
            3) Put into a coffee or herb grinder.
            4) Grind to a fine powder.
            5) Store in a glass container.

This spice mixture does not have to be refrigerated.

Monday, January 17, 2011

OOPs !!!! A (technical) typing problem !!!!

I just noticed that the fractions that I used in the recipes did not show up correctly.  For practical purposes just assume that they read 1/2 on all of them.  (Like 1 1/2 - teaspoons)or if there isn't a whole number, then they will read 1/2 - teaspoon.  I think I know what the problem is and I promise I will fix it by the very next posting.
Thanks for understanding.
Amah

Fun with Spices

Today I’m posting a few Spice “Mixes” for different occasions.  Spices can make or break a recipe.  When you put together the right “mix”, you can make a gourmet meal.  Another “mix” can create the best of Down-Home Cooking.  The right combination of herbs and spices can make your taste buds do a happy dance.  First, I will list the mixes that you will use for specific recipes.

Seasoning Mixes:

Taco Mix    

    Ingredients:
            2 - Tablespoons - Chili Powder
            1 -  teaspoon - Onion Powder
            1 -  teaspoon - Granulated Garlic
            1 -  teaspoon - Paprika
            1 -  teaspoon - Cumin
            ½ -  teaspoon - Sugar
            2 -  teaspoons - Dry Minced Onions
            ½ -  teaspoon - Salt
            ¼ -  teaspoon - Black Pepper
    Directions:
        1) Mix all ingredients in a bowl
        2) Transfer to a glass container.

Tips:  This recipe will be for one batch of taco meat or sauce. Multiply the ingredients by 2 or 4 times to have the mix on-hand for future uses.




 
 
Spice Mix for Bread Dipping


        Ingredients:

            1 - teaspoon - Crushed Red Pepper
            1 - teaspoon - Black Pepper
            1 - Tablespoon - Dried Oregano
            1 - Tablespoon - Dried Rosemary
            1 - Tablespoon - Dried Basil
            1 - Tablespoon - Dried Parsley
            1 - Tablespoon - Granulated Garlic
            1 - Tablespoon - Garlic (Minced)
            ½ - teaspoon - Sea Salt

        Directions:

            1) Grind all ingredients together in a bowl.
            2) To serve, put 1 Tablespoon of the mixture in a
            shallow bowl or saucer.
            3) Pour Olive Oil *EVOO) over spices.
            4) Mix well.
            5) Dip warm French or Italian bread into mixture.

        Tips:
            1) Multiply ingredients by 4 or 6 for larger parties.
            2) Mix all ingredients except fresh garlic, and store
            in a glass jar. Add garlic just before serving.
            3) Add a Tablespoon of fresh Parmesan Cheese
            for variety.
Garam Masala Spice Mix
(Indian Spice Mix)

        Ingredients:

            ¼ - teaspoon - Coriander Seeds
            2 - Tablespoons - Cumin Seeds
            1 - Tablespoon - Peppercorns (Black)
            2 - teaspoons - Cardamon Pods
            2 - Cinnamon Sticks (Broken)
            1 - teaspoon - Whole Cloves
            1 - Whole Nutmeg

        Directions:

            1) Dry roast all ingredients whole in a dry skillet
            over medium heat.
            2) Place each ingredient in a grinder.
            3) Grind until fine.
            4) Repeat until all ingredients have been ground.
            5) Mix well and place in a glass jar with tight lid.

Greek Seasoning

        Ingredients:

            1 - teaspoon - Sea Salt
            2 - teaspoons - Dried Oregano
            1 ½  - teaspoons - Onion Powder
             1 ½  - teaspoons - Granulated Garlic
             1 - teaspoon - Corn Starch
             1 - teaspoon - Black Pepper
             1 - teaspoon - Beef Flavored Bouillon Granules
             1 - teaspoon - Dried Parsley
             ½  - teaspoon - Cinnamon (Ground)
             ½ - teaspoon - Nutmeg (Ground)

        Direction:

            1) Combine all ingredients.
            2) Transfer to a glass jar with tight lid.




Poultry Spice Mix

        Ingredients:

            1 - teaspoon - Sage (Ground)
            1 - teaspoon - Thyme (Dried)
            1 - Tablespoon - Sea Salt
            ½ - teaspoon - Black Pepper
            1 - teaspoon - Granulated Garlic
            1 - teaspoon - Onion Powder
            1 - teaspoon - Paprika

        Directions:

            1) Mix all ingredients in a bowl/
            2) Transfer to a glass jar with tight lid.

        Tips:
            1) You can use this mixture as a “rub” or a
            flavoring for a recipe.

No Salt Mix

        Ingredients:

            1 ½ - teaspoon - Granulated Garlic
            1 - teaspoon - Thyme (Dried)
            ½ - teaspoon - Oregano (Dried)
            1 ½ - teaspoon - Onion Powder
            1 ¼ - teaspoon - Paprika
            1 -teaspoon - Celery Seed
            1 - teaspoon - White Pepper
            1 ½ - teaspoons - Mustard (Dry)
            1 - teaspoon - Lemon Peel (Dried)
            1 - teaspoon - Black Pepper

        Directions:

            1) Mix all ingredients together in a bowl.
            2) Transfer to a glass jar with a tight lid.

        Tips:

            1) Use on meats, poultry, seafood, and vegetables.

Cajun Spice Mix

        Ingredients:

            1/3  - cup - Sea Salt
            ¼ - cup - Chili Powder
            ¼ - cup - Sweet Paprika
            1 - Tablespoon - Onion Powder
            1 - Tablespoon - Black Pepper (Coarse)
            1 - Tablespoon - Basil (Dried)
            1 - Tablespoon - Oregano (Dried)
            1 - Tablespoon - Coriander (Dried)
            ½ - teaspoon - Cayenne (Ground)
            2 - teaspoons - Thyme (Dried)
            ¼ - teaspoon - Cumin (Ground)
            ¼ - teaspoon - White Pepper (Ground)

        Directions:

            1) Mix all ingredients in a bowl.
            2) Transfer to a glass jar with tight lid.

        Tips:

            1) Use on ribs, chicken, Cajun soups, Cajun sauces,
            2) This is a perfect “Blackening Spice”
            3) Be sure to blacken the spices, not the meat
            or fish.

  You should be able to find any or all of these spices at your favorite supermarket.  Sometimes you might have to go to a store that sells in bulk.  Mixing your own spices assures that they are fresh, which is a good start to great recipes.  Don't forget, allow yourself to adjust these recipes to taste.  The amounts are NOT written in stone.  You might like less or more of something, like cayenne pepper.  I have to back off a little on that spice, myself.  So, have fun with your spices...............
Amah


Next, I will post a few recipes for "Rubs" for meats and fish. I will also create a chart of spices that are appropriate for particular meats, beans, eggs, cheeses, etc.....
I should have this ready in a couple of days.  I am not the fastest typist around.

I hope this posting finds everyone well, happy, and healthy.........
Til next time..........................
Amah

Wednesday, January 12, 2011

"Swimming with the Fishes"

For Those Who Don't Do Meat

So far I have only presented recipes with meat.  I don't want to seem shallow.  I do love seafood, as well.  I think it's time to share a few recipes with slightly different ingredients.  I must admit, I do enjoy some more than others.  I prefer the "meatier" versions of fish, but I will offer a variety for everyone.  Salmon seems to be a favorite, so it is a good place to start. 

****************************************************************

This recipe can be prepared on your outside grill, your oven broiler, or in a convection style oven on the 4 inch rack.  However you cook it, be careful to not over-cook it.  I find it better to start with the Salmon frozen. Your Salmon will be moister at the end of the cooking process.  Make sure that you turn it a few times to allow the heat to cook it thoroughly and evenly.  As with anything, the cooking time depends on the temperature.  The usual rule is 10 minutes per inch.  With frozen fish, you have to allow a few more minutes per side.  All ovens, grills and stoves are different.  Keeping an eye on your dinner is a very good idea.

Grilled Salmon with Peach Sauce

Ingredients:
  
  1 - cup - Quinoa
  2 - Ripe Peaches  (pitted and cut into thin wedges)
  1/4 - cup - Red Onion (finely chopped)
  1/4 - cup - Fresh Mint Leaves (finely chopped)
                Plus additional for garnish.
  1 - Tablespoon - Dry Sherry
  1/4 - teaspoon - Cayenne Pepper
  4 - Salmon Filets (skinless)
  2 - cups - Sugar Peas
  Salt and Pepper (to taste)
  Olive Oil Spray

Directions:

  1) Prepare Quinoa, according to package directions (less 3 minutes)
  2) Spray Salmon with Olive Oil Spray
  3) Season Salmon on the fleshy side with 1/8 - teaspoon of the Cayenne.
  4) Grill Salmon (turning 3 to 4 times)
  5) In a medium bowl combine peaches, onions, mint, sherry, 1/8 teaspoon cayenne, and 1/8 teaspoon salt.
  6) Stir sugar Peas into Quinoa; lower heat and cook 3 minutes longer.
  7) Place Quinoa on 4 plates.
  8) Top with Salmon.
  9) Place Peach mixture over Salmon.


*************************************************************

  Pan-Seared Salmon with Fennel & Oranges


Ingredients:
  4 - Salmon Filets (skinless)
  2 - Naval Oranges (peeled and segmented)
   2 - Tablespoons - Fresh Orange Juice
   1 - Small - Fennel Bulb (stalks removed) (halved lengthwise, cored and thinly sliced crosswise)
  1/4 - cup - Green Olives (pitted and halved)
  2 - Tablespoons - Fresh Lemon Juice
  2 - teaspoons - Olive Oil
  Salt and Pepper (to taste)

Directions:
  1) In a medium bowl, combine orange segments, orange juice, fennel, olives, lemon juice, and 1 - teaspoon olive oil.
  2) Season with salt and pepper; toss gently.
  3) Set aside.
  4) In a large non-stick skillet, heat remaining 1 - teaspoon olive oil over medium heat.  
  5) Add Salmon; cook until browned; 3 to 4 minutes.
  6) Turn Salmon; cook until opaque; 3 to 4 minutes. Turn again.
  7) Serve Salmon topped with Orange mixture.


I'll be back.......
Amah
 

Monday, January 10, 2011

Adding Zest to Your Recipes

Spice Up Your Dinner

One way to "Spice Up" your dinner is to learn about a few choice herbs and spices. These are some of the most common that everyone should have in their kitchen cupboard.  On the first list of spices, I told you which spice went with what cuisine.  This time I'll show you which spice goes with what ingredients.  Some spices don't work well with one type of meat, but it will go very well with another.  This list is a start of an idea I have had in the back of my mind for many years.  I've always wanted to write a "Cookbook" that shows the reader how to put certain spices together with the right meats, poultry, fish, shellfish, etc.  After posting this list, I will offer a few recipes that will use some of these herbs and spices.  I hope you enjoy them.
Amah

Zesty Herbs and Spices

1)  Basil - Fish, Lamb, Ground Meats, Stews, Salads, Soups, Sauces, and Shrimp Cocktail.
2)  Chives - Salads, Sauces, Soups, Veal, Pork, Chicken, Turkey, and Vegetables.
3)  Garlic - (Not Garlic Salt) - Beef, Lamb, Veal, Pork, Chicken, Mushrooms, Fish, Soups, Salads,   Vegetables, Tomatoes, Beans, and Potatoes.
4)  Dill - Fish, Fish Sauces, Soups, Tomatoes, Cabbages, Carrots, Cauliflower, Green Beans,  Cucumbers, Potatoes, Salads, Macaroni, Beef, Lamb, and Chicken.
5)  Curry Powder - Lamb, Veal, Chicken, Fish, Tomatoes, Tomato Soup, and Mayonnaise.
6)  Oregano - Mediterranean Dishes, Stews, Ground Meats, Tomato-Based Sauces, Lamb, Artichokes, and Potatoes.
7)  Cumin - Lamb, Chilis, Stews, Pork, Beef, Lentils, Rice, and Couscous.
8)  Rosemary - Chicken, Beef, Lamb, Pork, Ground Meats, Mushrooms, Sauces, Stuffing, Peas, Potatoes, and Lima Beans.
9)  Sage - Veal, Pork, Chicken, Turkey, Biscuits, Green Beans, Stews, Fish, Lima Beans, Tomatoes, and Onions.
10)  Onion Powder - (Not Onion Salt) - Beef, Pork, Veal, Chicken, Turkey, Stews, Vegetables, Soups, and Salads.
11)  Paprika - Beef, Veal, Fish, Pork, Salads, Soups, Sauces, and Vegetables.
12)  Thyme - Pork, Veal, Chicken, Beef, Turkey, Mushrooms, Sauces, Soups, Onions, Peas, Salads, and Tomatoes.
13)  Tarragon - Pasta Salads, Tomatoes, Ham, and Brocolli.
14)  Savory - Beef, Pork, Veal, Lamb and Salads.

Next time, I will post combinations of spices that work really well together.  You will find that it will be cheaper to put together your own mixes, than to buy them.  The prices have gone up dramaticly over the years.  Small jars of "Chinese Five Spice" cost about $5.00.  You can make your own for much less and you can adjust the amounts to your tastes.  
Please enjoy !!!!
Amah





Friday, January 7, 2011

Asked for and Answered Recipes

One of my followers asked for a Lemon Vinaigrette Recipe.  I came up with 2 recipes with slightly different ingredients for different tastes.  She suggested that I put these on my blog, so here they are.  I will post more later. And thanks for the suggestion.
Amah



Lemon Garlic Vinaigrette

              
   
This recipe is perfect for a light Italian salad or over fresh steamed veggies.

           Ingredients:                                                                                                               

               1/4 - cup - Red Wine Vinegar    
               1/4 - cup - Honey   
                    1/4 - teaspoon - Salt
                2 - Cloves - Garlic (Roasted)
                1/4 - cup - Extra Virgin Olive Oil (EVOO)
                1/2 - Lemon (Squeezed) (or 1 1/2 Tablespoons)

             Directions:
                 1) Put vinegar, honey, salt, and roasted garlic in a food processor (or  blender).
                  2) Puree until garlic is chopped very fine.
                  3) Turn food processor to slow speed.
                  4) Add EVOO & Lemon Juice into the top hole very slowly.
                  5) Mix until smooth
                  6) Refrigerate until use.

Lemon Parmesan Vinaigrette

          Ingredients:
               1/4 - cup - Balsamic Vinegar (You can use Red Wine Vinegar too)
               1/4 - cup - EVOO 
(Extra Virgin Olive Oil)
                   1/4 - teaspoon - salt
                    2 - cloves - garlic (Roasted)
               1 - Lemon (Squeezed) (or 3 - Tablespoons Lemon Juice (Real Lemon))
                1 - teaspoon - Dijon Style Mustard
                2 or 3 - Tablespoons - Parmesan Cheese (finely grated)

         Directions:
          1) Put all ingredients, except for EVOO & Lemon Juice into a food processor (or blender)
          2) Puree until garlic is chopped very fine.
          3) Turn food processor to slow speed.
          4) Add EVOO & Lemon Juice into the top hole very slowly.
          5) Mix until smooth.
          6) Refrigerate until use.
          7) Shake before adding to salad or veggies.

   Don't forget to adjust the recipes.  You might like more or less garlic.  Make it your own.
   Enjoy!!!

Monday, January 3, 2011

Chickens and their Sauces

As promised, I am offering 4 Chicken Recipes on this posting.  I prefer white meat but I have created these recipes with both light and dark meats, so that you can use what you prefer.  You can mix and match, allowing for a slight difference in cooking time.  The thicker pieces will require a little extra time.  You can add more spices if you like.  Just use your own judgement depending on your tastes.  I have tried to make the directions user friendly.  If anyone has any suggestions, just let me know.

RECIPES 

Chicken Cacciatore

Ingredients:
  1 - Whole Chicken (quartered)
  Salt & Pepper
  2 - Tablespoons - Olive Oil
  1 - Onion (Chopped)
  2 - Cloves - Garlic (Sliced)
  3/4 - cup - Dry White Wine
  1 - can - Tomatoes (Crushed)
  1 - cup - Chicken Stock
  8 - ounces - Mushrooms (Sliced)
  1 - Stalk - Celery (Chopped)
  1 - Tablespoon - Tomato Paste
  2 - teaspoons - Fresh Sage (Chopped) - or 1 - teaspoon Dried Sage
  2 - teaspoons - Fresh Rosemary (Chopped) - or 1 - teaspoon Dried Rosemary
  8 - Kalamata olives (Pitted & Halved)

Directions:
  1) Trim excess fat from chicken; season with salt and pepper.
  2) Heat 1 Tablespoon oil in large skillet.  Add chicken, cook over medium heat.
  3) Cook about 5 minutes on each side - until browned; turning once.
  4) Transfer to plate.
  5) Add remaining oil; add onions, garlic & cook about 3 minutes. (until softened)
  6) Stir in wine; bring to a boil for 1 minute, scraping up brown bits.
  7) Stir in tomatoes, stock, mushrooms, celery, tomato paste, rosemary & sage; simmer.
  8) Return chicken to skillet; cover.  Simmer 40 minutes. (or until done)
  9) During last 10 minutes; add olives.
  10)  Serve with Spaghetti Noodles or Linquini Noodles.

Chicken Breasts with Garlic Sauce

Ingredients:
  15 - Garlic Cloves (Unpeeled)
  2 - Tablespoons - Olive Oil
  4 - Chicken Breasts - (Bone-in, Skin-on)
  2 - cups - Hard Dry Cider
  1 - cup - Apple Juice
  3/4 - cup - Heavy Cream
  1 - Tablespoon - Fresh Thyme (Chopped) or 1/2 - Tablespoon - Dried Thyme
  Salt & Pepper (to taste)

Directions:
  1) Pre-heat oven to 350 degrees F.
  2) Par-cook the unpeeled garlic cloves in boiling salted water for 4 minutes. Drain & Rinse under cold   water. Peel; Set aside.
  3) Heat oil in large skillet over medium heat.
  4) Add chicken; skin side down.  Cook about 4 minutes per side. (or until chicken is done.)
  5) Turn chicken; add cider, apple juice, & garlic cloves. Simmer.
  6) Put everything into a casserole dish with cover.  Cover andbake for 20 to 25 minutes; or until chicken is done.
  7) Using slotted spoon, transfer chicken and half the garkic to a deep platter; keep warm.
  8) Add garlic to skillet. Bring to a boil, crushing garlic into the sauce, about 5 minutes.  Thicken.
  9) Add cream and cook for 5 minutes.
  10) Season with salt and pepper.
  11) Return chicken to skillet & baste.
  12) Sprinkle with thyme; serve immediately.

Chicken Paprikash


Ingredients:
  2 - Tablespoons - Olive Oil
  6 - Chicken Breasts
  1 - Large - Red Onion (Sliced)
  2 -  Cloves - Garlic (Finely Chopped)
  2 - Tablespoon - Sweet Paprika
  1/4 - teaspoon - caraway seeds
  1 - cup - Chicken Stock
  1 - Tablespoon - Red Wine Vinegar
  1 - Tablespoon - Tomato Paste
  1 - teaspoon - Sugar
  Salt & Pepper (to taste)
  15 to 20 - Cherry or Grape Tomatoes
  Sour Cream - (to serve on side)


Directions:
  1) Heat oil in large skillet over medium heat.
  2) Add Chicken; cook 4 minutes per side (or until done)
  3) Move chicken to platter.
  4) Add onions to skillet; cook for 5 minutes (until onions are softened)
  5) Add paprika, caraway seeds & stir for 1 minute.
  6) Return chicken to skillet.
  7) Mix together stock, vinegar, tomato paste, salt & pepper.
  8) Pour stock mixture over chicken .
  9) Bring to a boil; then reduce heat to low.
  10) Cover & simmer for 35 minutes (until chicken is tender.
  11) Add tomatoes to skillet & mix to coat.
  12) Cover & simmer 5 minutes.
  13) Sprinkle with parsley & serve with sour cream.




Balsamic Chicken


 Ingredients:
  1/4 - cup - Balsamic Vinegar
  2 - Tablespoons - Olive Oil
  1 1/2 - teaspoons - Granulated Garlic
  1/4 - teaspoon - Salt
  1/4 - teaspoon - Pepper
  4 - Chicken Breasts - (Boneless & Skinless)


Directions:
  1) Put all ingredients into a plastic, zip-lock bag, seal.
  2) Shake well to coat chicken & refrigerate for 30 minutes or more.
  3) Heat large skillet over medium heat. 
  4) Add chicken, dicarding excess marinade.
  5) Cook 6 to 10 minutes per side; (until golden brown)


I hope you all enjoy these recipes.  I'll be adding more soon.  I am not sure what I will post next, but I am working on several soup recipes and more slow cooker recipes.  Until next time.....
Amah