NEED:
6 ripe peaches
1/2 cup sugar
4 egg yolks
1/2 lb. almond macaroons, crushed.
Peel and halve peaches; scoop out about 1 teaspoon of the center pulp of each half. Mash pulp; mix with sugar, crushed macaroons and egg yolks. Place halves close together, cut side up, in greased baking dish, 8x12. Spoon macaroon mixture into center of each. Bake in a slow oven (300°) for 30 minutes, or until peaches are tender.
ENJOY!
Friday, August 13, 2010
Gingered Beef & Broccoli Salad Bowl
Making anything with fresh vegetables makes such a difference. In this recipe you are free to mix it up and use the ones you like best.
12 ounces beef sirloin steak
2/3 cup bottled ginger vinaigrette salad dressing
3 1/2 cups broccoli florets
8 cups mixed spring or baby salad greens (packaged or create your own)
1 medium sweet pepper
Trim fat from beef. Thinly slice beef across the grain into bite-size strips; set aside.
In a large skillet heat 2 tablespoons of the salad dressing over medium-high heat. Add broccoli. Cook and stir for 3 minutes. Add beef to skillet. Cook and stir 2 to 3 minutes. A bit longer if you want no "pink". Remove beef and broccoli from skillet. Remove stem end and seeds from sweet pepper. Cut sweet pepper in bite-size strips.
In large bowl combine greens, sweet pepper, beef, and broccoli. Drizzle remaining salad dressing; toss to coat.
Makes 4 serving.
ENJOY!
12 ounces beef sirloin steak
2/3 cup bottled ginger vinaigrette salad dressing
3 1/2 cups broccoli florets
8 cups mixed spring or baby salad greens (packaged or create your own)
1 medium sweet pepper
Trim fat from beef. Thinly slice beef across the grain into bite-size strips; set aside.
In a large skillet heat 2 tablespoons of the salad dressing over medium-high heat. Add broccoli. Cook and stir for 3 minutes. Add beef to skillet. Cook and stir 2 to 3 minutes. A bit longer if you want no "pink". Remove beef and broccoli from skillet. Remove stem end and seeds from sweet pepper. Cut sweet pepper in bite-size strips.
In large bowl combine greens, sweet pepper, beef, and broccoli. Drizzle remaining salad dressing; toss to coat.
Makes 4 serving.
ENJOY!
Apricot Pork with Garlic Green Beans
I love pork. I don't like pan fried pork chops though. They are always to dry. Cooking them in some oil is ok but then you are adding unwanted calories and sometimes taste. I cook mine with ice..yes..ice. I love this trick and gives you some very moist chops.
4 1/2-inch-thick pork chops
ground black pepper
4 apricots, pitted and cut in wedges
2 tablespoons honey
3 cloves garlic, sliced
1 pound green beans...FRESH..wash then and remove ends. Beans can be left whole if desired. Place them in a 2 quart microwaveable dish and set aside. ** if you do not like them cooked in a microwave...start them on the stove top when you start the chops and cook to your desired texture.** MICROWAVE COOKING INSTRUCTION FOLLOW BELOW**
Use either a heavy skillet of a stove top grill pan ( which is what I use). Heat the pan for about 2 minutes on medium heat..this will keep the chops from sticking. ( you can also spray the pan if you desire but still pre heat it)
Place chops in pan and sprinkle with pepper. Place ice cubes in the openings around the chops. Try to use at least 6 ice cubes..they can touch the chops. Cover with a lid..BUT make sure it is ajar..you want the steam to escape. Cook for 5 minutes then turn. Lower heat slightly. Cook for an additional 5 minutes. Sprinkle this side with pepper and add more ice if needed. You do not want the chops sitting in too much water but you do not want the pan to go dry.
Add apricots, honey and garlic to chops in skillet; cover and cook 5 to 7 minutes or until apricots are tender and pork is slightly pink in center. **you will be adding this atop the chops.** if needed add a few ice cubes before you cover the pan. Remember to check them to see that the pan is not dry...if it is getting dry add one to two ice cubes. If there is too much water building...place lid ajar or remove it for the last 2 minutes of cooking time.
Meanwhile, in a 2-quart microwave-safe dish combine beans and 1/4 cup water. Cook, covered, on 100 percent (high) power 6 minutes, stirring once; drain.
To serve, spoon any cooking juices from skillet over pork, apricots, and beans.
Makes 4 servings.
ENJOY!
4 1/2-inch-thick pork chops
ground black pepper
4 apricots, pitted and cut in wedges
2 tablespoons honey
3 cloves garlic, sliced
1 pound green beans...FRESH..wash then and remove ends. Beans can be left whole if desired. Place them in a 2 quart microwaveable dish and set aside. ** if you do not like them cooked in a microwave...start them on the stove top when you start the chops and cook to your desired texture.** MICROWAVE COOKING INSTRUCTION FOLLOW BELOW**
Use either a heavy skillet of a stove top grill pan ( which is what I use). Heat the pan for about 2 minutes on medium heat..this will keep the chops from sticking. ( you can also spray the pan if you desire but still pre heat it)
Place chops in pan and sprinkle with pepper. Place ice cubes in the openings around the chops. Try to use at least 6 ice cubes..they can touch the chops. Cover with a lid..BUT make sure it is ajar..you want the steam to escape. Cook for 5 minutes then turn. Lower heat slightly. Cook for an additional 5 minutes. Sprinkle this side with pepper and add more ice if needed. You do not want the chops sitting in too much water but you do not want the pan to go dry.
Add apricots, honey and garlic to chops in skillet; cover and cook 5 to 7 minutes or until apricots are tender and pork is slightly pink in center. **you will be adding this atop the chops.** if needed add a few ice cubes before you cover the pan. Remember to check them to see that the pan is not dry...if it is getting dry add one to two ice cubes. If there is too much water building...place lid ajar or remove it for the last 2 minutes of cooking time.
Meanwhile, in a 2-quart microwave-safe dish combine beans and 1/4 cup water. Cook, covered, on 100 percent (high) power 6 minutes, stirring once; drain.
To serve, spoon any cooking juices from skillet over pork, apricots, and beans.
Makes 4 servings.
ENJOY!
Friday, August 6, 2010
Onion / Cucumber Salad
With all the fresh veggies out there it is hard not to want to use them all. Not only are they fresh but much cheaper at road side stands. My mother use to make this all summer long. Hope you like it, too.
NEED:
1 sliced cucumbers...thinly sliced
1 small to medium onion, sliced thin....Red onions add great color
3/4 cup red wine or cider vinegar
1/2 cup water
1 to 1 1/2 tablespoons sugar
1/8 to 1/4 teaspoon each, salt and pepper
In a medium bowl, separate onions into rings, add to cucumber slices.
Dissolve sugar in water, add vinegar, salt and pepper.
Pour over cucumbers and onions and toss.
Allow to chill for at least an hour before serving.
ENJOY!
NEED:
1 sliced cucumbers...thinly sliced
1 small to medium onion, sliced thin....Red onions add great color
3/4 cup red wine or cider vinegar
1/2 cup water
1 to 1 1/2 tablespoons sugar
1/8 to 1/4 teaspoon each, salt and pepper
In a medium bowl, separate onions into rings, add to cucumber slices.
Dissolve sugar in water, add vinegar, salt and pepper.
Pour over cucumbers and onions and toss.
Allow to chill for at least an hour before serving.
ENJOY!
Sunday, August 1, 2010
Apple Skillet Pancakes
I so love breakfast foods. I can eat them for every meal but sometimes you need something just a bit different.
NEED:
3 eggs
1/2 cup milk
1/2 cup all purpose flour
1 tablespoon granulated sugar
1 teaspoon vanilla
2 tablespoon butter
3 medium apples, peeled, cored and sliced
1/4 cup brown sugar
powdered sugar for dusting
maple syrup, if desired
Preheat the oven to 500 degrees F
In a large bowl combine the eggs, milk, flour, granulated sugar and vanilla. Blend until smooth, scraping down the sides of the container to make sure everything is evenly blended. Set aside.
Melt the butter over medium-high heat in a 10-inch nonstick skillet that can go into the oven. When the butter is foamy, add the sliced apples and the brown sugar. Cook, stirring occasionally, for about 10 minutes or until the apples are tender and beginning to brown. Remove from heat.
Pour the mixture from the blender over the apples in the pan and place the pan into the preheated oven. Immediately reduce the oven temperature to 425 degrees F. Bake for 16 to 18 minutes, or until the batter is browned and slightly puffed. Remove from oven and dust with powdered sugar. Cut into wedges and serve with maple syrup, if desired.
Servings: 4
ENJOY!
NEED:
3 eggs
1/2 cup milk
1/2 cup all purpose flour
1 tablespoon granulated sugar
1 teaspoon vanilla
2 tablespoon butter
3 medium apples, peeled, cored and sliced
1/4 cup brown sugar
powdered sugar for dusting
maple syrup, if desired
Preheat the oven to 500 degrees F
In a large bowl combine the eggs, milk, flour, granulated sugar and vanilla. Blend until smooth, scraping down the sides of the container to make sure everything is evenly blended. Set aside.
Melt the butter over medium-high heat in a 10-inch nonstick skillet that can go into the oven. When the butter is foamy, add the sliced apples and the brown sugar. Cook, stirring occasionally, for about 10 minutes or until the apples are tender and beginning to brown. Remove from heat.
Pour the mixture from the blender over the apples in the pan and place the pan into the preheated oven. Immediately reduce the oven temperature to 425 degrees F. Bake for 16 to 18 minutes, or until the batter is browned and slightly puffed. Remove from oven and dust with powdered sugar. Cut into wedges and serve with maple syrup, if desired.
Servings: 4
ENJOY!
Hashbrown Quiche
I love this. It's so easy. Such a great special weekend breakfast.
NEED:
3 cups shredded hash brown potatoes ( freshly grated or frozen )
1/3 cup butter, melted
salt to taste
1 cup diced cooked ham
1/4 cup chopped onion
1 cup shredded Cheddar cheese
2 eggs
1/2 cup milk
pepper to taste
Preheat oven to 425 degrees.
Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with salt. Bake in preheated oven for 20 minutes, or until beginning to brown.
In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt and pepper. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.
Reduce oven temperature to 350 degrees F. Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.
ENJOY!
NEED:
3 cups shredded hash brown potatoes ( freshly grated or frozen )
1/3 cup butter, melted
salt to taste
1 cup diced cooked ham
1/4 cup chopped onion
1 cup shredded Cheddar cheese
2 eggs
1/2 cup milk
pepper to taste
Preheat oven to 425 degrees.
Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with salt. Bake in preheated oven for 20 minutes, or until beginning to brown.
In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt and pepper. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.
Reduce oven temperature to 350 degrees F. Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.
ENJOY!
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