Steak Tacos with Avocado Lime Salsa
http://www.foodnetwork.com/recipes/ellie-krieger/
Ingredients
• 1 tablespoon chili powder
• 2 cloves garlic, minced
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• A pinch cayenne pepper
• 1 1/4 pound top sirloin steaks cut 1-inch thick
• 12 small corn tortillas (5 to 6 inches in diameter)
• 3 cups shredded red cabbage ( I like to use broccoli slaw mix instead since it’s got red cabbage, carrots, and broccoli silvers)
• 1/2 cup chopped cilantro leaves
• 1 lime, cut into wedges
• 2 cups Avocado Lime Salsa, recipe follows
Directions
In a small bowl stir together chili powder, garlic, cinnamon, salt and cayenne pepper. Rub spice mixture on both sides of steaks.
Grill or broil steaks for 5 to 6 minutes on each side for medium rare, turning once. Remove from grill and let meat sit for 10 to 15 minutes. Carve into thin slices.
Warm tortillas by placing them on the grill, for about 30 seconds, turning once. Or place 6 tortillas at a time between 2 moist paper towels and microwave for 45 seconds. Wrap in cloth napkin or place in a tortilla warmer to keep warm. Place the carved steak, warm tortillas, cabbage, cilantro, lime and Avocado Lime Salsa in serving dishes and let diners make their own tacos at the table.
Avocado Lime Salsa:
1 large cucumber peeled, seeded and cut into chunks (about 2 cups)
2 avocados, cut into chunks
1/2 red onion, diced
2 limes, juiced (about 1/4 cup)
Salt
1/4 cup chopped cilantro leaves
2 jalapeno chiles, chopped, plus more to taste
Place cucumber, avocado and onion in a large bowl and add lime juice and salt. Add cilantro and chiles and toss gently.
Yield: 2 cups (1 serving is 1/3 cup)
Thursday, March 4, 2010
Mac and Cheese
Mac and Cheese (I used half the sauce and saved the rest)
http://www.foodnetwork.com/recipes/ellie-krieger/
Ingredients
• Cooking spray
• 1 pound elbow macaroni
• 2 (10-ounce) packages frozen pureed winter squash
• 2 cups 1 percent lowfat milk
• 4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups)
• 2 ounces Monterrey jack cheese , grated (about 2/3 cup)
• 1/2 cup part-skim ricotta cheese
• 1 teaspoon salt
• 1 teaspoon powdered mustard
• 1/8 teaspoon cayenne pepper
• 2 tablespoons unseasoned bread crumbs
• 2 tablespoons grated Parmesan
• 1 teaspoon olive oil
Directions
Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.
Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.
Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.
Combine bread crumbs, Parmesan cheese and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.
http://www.foodnetwork.com/recipes/ellie-krieger/
Ingredients
• Cooking spray
• 1 pound elbow macaroni
• 2 (10-ounce) packages frozen pureed winter squash
• 2 cups 1 percent lowfat milk
• 4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups)
• 2 ounces Monterrey jack cheese , grated (about 2/3 cup)
• 1/2 cup part-skim ricotta cheese
• 1 teaspoon salt
• 1 teaspoon powdered mustard
• 1/8 teaspoon cayenne pepper
• 2 tablespoons unseasoned bread crumbs
• 2 tablespoons grated Parmesan
• 1 teaspoon olive oil
Directions
Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.
Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.
Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.
Combine bread crumbs, Parmesan cheese and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.
Chicken Sate and Peanut Sauce
Chicken Sate and Peanut Sauce (You can use the sauce for pad thai and spring rolls too)
http://www.foodnetwork.com/recipes/ellie-krieger/
Ingredients for chicken sate
• 1/2 cup low-sodium chicken stock
• 1/2 cup lite coconut milk
• 2 tablespoons low-sodium soy sauce
• 1 shallot, sliced thin
• 1 clove garlic, minced
• 1 1/2 teaspoons Thai fish sauce (or 2 additional teaspoons low sodium soy sauce)
• 1 tablespoon brown sugar
• 1/2 teaspoon lime zest
• 1 tablespoon minced fresh ginger
• 1 pound skinless, boneless chicken breast pounded slightly and cut into 1-inch strips
Directions
8 (8-inch) bamboo skewers, soaked for 20 minutes
• 3/4 cup Spicy Peanut Dipping Sauce, recipe below
• 2 tablespoons minced fresh basil or cilantro leaves
• 1/4 cup chopped toasted peanuts
In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.
Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks.
Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts.
Yield: 4 servings (2 skewers and 2 tablespoons peanut sauce per serving)
Spicy Peanut Dipping Sauce:
• 1/2 cup natural creamy peanut butter
• 1/4 cup low-sodium chicken broth
• 3 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons brown sugar
• 1 1/2 tablespoons minced fresh ginger
• 2 tablespoons lime juice
• 1 teaspoon minced garlic
• 1/2 teaspoon chili flakes
• 1 teaspoon red curry paste
• 1 shallot, peeled and roughly chopped
Place all ingredients in blender and blend until smooth.
Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.
Yield: about 1 1/4 cups
http://www.foodnetwork.com/recipes/ellie-krieger/
Ingredients for chicken sate
• 1/2 cup low-sodium chicken stock
• 1/2 cup lite coconut milk
• 2 tablespoons low-sodium soy sauce
• 1 shallot, sliced thin
• 1 clove garlic, minced
• 1 1/2 teaspoons Thai fish sauce (or 2 additional teaspoons low sodium soy sauce)
• 1 tablespoon brown sugar
• 1/2 teaspoon lime zest
• 1 tablespoon minced fresh ginger
• 1 pound skinless, boneless chicken breast pounded slightly and cut into 1-inch strips
Directions
8 (8-inch) bamboo skewers, soaked for 20 minutes
• 3/4 cup Spicy Peanut Dipping Sauce, recipe below
• 2 tablespoons minced fresh basil or cilantro leaves
• 1/4 cup chopped toasted peanuts
In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.
Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks.
Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts.
Yield: 4 servings (2 skewers and 2 tablespoons peanut sauce per serving)
Spicy Peanut Dipping Sauce:
• 1/2 cup natural creamy peanut butter
• 1/4 cup low-sodium chicken broth
• 3 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons brown sugar
• 1 1/2 tablespoons minced fresh ginger
• 2 tablespoons lime juice
• 1 teaspoon minced garlic
• 1/2 teaspoon chili flakes
• 1 teaspoon red curry paste
• 1 shallot, peeled and roughly chopped
Place all ingredients in blender and blend until smooth.
Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.
Yield: about 1 1/4 cups
Teriyaki Sauce
Teriyaki Sauce (I use it on chicken and pork tenderloin and like to serve it with brown rice/quinoa or veggie spring rolls)
http://www.foodnetwork.com/recipes/ellie-krieger/
Ingredients
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon canola oil
• 1 tablespoon brown sugar
• 1 tablespoon dry sherry
• 1 tablespoon rice vinegar
• 1 garlic clove, crushed with a garlic press or minced
• 1/2 teaspoon finely grated fresh ginger
• Pinch red pepper flakes
• 1 pound pork tenderloin
Directions
Combine the soy sauce, oil, sugar, sherry, vinegar, garlic, ginger and red pepper flakes, and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the pork tenderloin. Seal the bag and marinate the pork in the refrigerator, turning once, for 1/2 hour, or up to 8 hours.
Preheat the broiler. Place the pork on a roasting pan and broil for 15 minutes, turning once.
http://www.foodnetwork.com/recipes/ellie-krieger/
Ingredients
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon canola oil
• 1 tablespoon brown sugar
• 1 tablespoon dry sherry
• 1 tablespoon rice vinegar
• 1 garlic clove, crushed with a garlic press or minced
• 1/2 teaspoon finely grated fresh ginger
• Pinch red pepper flakes
• 1 pound pork tenderloin
Directions
Combine the soy sauce, oil, sugar, sherry, vinegar, garlic, ginger and red pepper flakes, and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the pork tenderloin. Seal the bag and marinate the pork in the refrigerator, turning once, for 1/2 hour, or up to 8 hours.
Preheat the broiler. Place the pork on a roasting pan and broil for 15 minutes, turning once.
Chicken Pot Pie
Chicken Pot Pie
http://www.foodnetwork.com/recipes/ellie-krieger/
1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks ( do less and more veggies)
• 1 teaspoon salt
• Freshly ground black pepper
• 2 tablespoons olive oil , divided
• 2 leeks, bottom 4 inches only, washed well and chopped
• 2 celery stalks, chopped
• 2 medium potatoes cut into 1/2-inch pieces
• 1/2 pound green beans, trimmed and chopped into 1/2-inch pieces
• 2 cloves garlic, minced
• 1 1/2 cups low-fat milk
• 1/3 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley leaves
• 1 tablespoon fresh thyme leaves
• 3 sheets frozen phyllo dough , thawed
• 2 tablespoons grated Parmesan
Directions
Preheat the oven to 350 degrees F. Spray 4 individual-sized baking dishes with cooking spray.
Season the chicken with 1/4 teaspoon salt and a few turns of pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes, turning once. Transfer the chicken to a plate.
Add 2 more teaspoons of the oil, the leeks, and the celery to the pan and cook until vegetables begin to soften, about 3 minutes. Add the potatoes, green beans, garlic, and remaining salt and pepper and cook for 2 more minutes.
Add the milk to the pan. Stir the flour into the chicken broth until dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low. Cover and simmer, stirring occasionally, for 10 minutes. Stir in the reserved chicken, peas, parsley, and thyme. Spoon the mixture into the prepared baking dishes.
Put the remaining 2 teaspoons olive oil into a small bowl. Unroll the phyllo dough and cut it into quarters. Place a quarter sheet on top of each baking dish and brush with olive oil. Repeat with remaining 3 baking dishes. Tuck the edges of the phyllo into the dish rim. Top each pie with Parmesan.
Place on a baking sheet and bake until the filling is bubbling, about 30 minutes.
http://www.foodnetwork.com/recipes/ellie-krieger/
1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks ( do less and more veggies)
• 1 teaspoon salt
• Freshly ground black pepper
• 2 tablespoons olive oil , divided
• 2 leeks, bottom 4 inches only, washed well and chopped
• 2 celery stalks, chopped
• 2 medium potatoes cut into 1/2-inch pieces
• 1/2 pound green beans, trimmed and chopped into 1/2-inch pieces
• 2 cloves garlic, minced
• 1 1/2 cups low-fat milk
• 1/3 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley leaves
• 1 tablespoon fresh thyme leaves
• 3 sheets frozen phyllo dough , thawed
• 2 tablespoons grated Parmesan
Directions
Preheat the oven to 350 degrees F. Spray 4 individual-sized baking dishes with cooking spray.
Season the chicken with 1/4 teaspoon salt and a few turns of pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes, turning once. Transfer the chicken to a plate.
Add 2 more teaspoons of the oil, the leeks, and the celery to the pan and cook until vegetables begin to soften, about 3 minutes. Add the potatoes, green beans, garlic, and remaining salt and pepper and cook for 2 more minutes.
Add the milk to the pan. Stir the flour into the chicken broth until dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low. Cover and simmer, stirring occasionally, for 10 minutes. Stir in the reserved chicken, peas, parsley, and thyme. Spoon the mixture into the prepared baking dishes.
Put the remaining 2 teaspoons olive oil into a small bowl. Unroll the phyllo dough and cut it into quarters. Place a quarter sheet on top of each baking dish and brush with olive oil. Repeat with remaining 3 baking dishes. Tuck the edges of the phyllo into the dish rim. Top each pie with Parmesan.
Place on a baking sheet and bake until the filling is bubbling, about 30 minutes.
Eric's Favorite Enchilada Casserole
2 cups diced chicken breast meat
½ tsp ground cumin
½ tsp ground coriander
2 Tb chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 (4.5 oz) can diced green chili peppers, drained
1 (10 oz) can red enchilada sauce – MILD
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 oz) container low fat sour cream
Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.
Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.
Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.
Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.
Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.
Let stand 10 minutes before serving.
This recipe is from The Sisters' Cafe and is one of Eric's favorite dinners ever!
½ tsp ground cumin
½ tsp ground coriander
2 Tb chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 (4.5 oz) can diced green chili peppers, drained
1 (10 oz) can red enchilada sauce – MILD
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 oz) container low fat sour cream
Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.
Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.
Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.
Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.
Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.
Let stand 10 minutes before serving.
This recipe is from The Sisters' Cafe and is one of Eric's favorite dinners ever!
K-Mo's Pot Roast
2-3 lb roast
1 can cream of mushroom soup
1 can cream of chicken soup
1 package Lipton onion soup mix
1-2 Tbs milk
3-4 large carrots, peeled and sliced
3 med potatoes, peeled and cubed
Brown the meat in a pan on both sides before putting in crock pot. This will help keep the flavor in. Then in a large crockpot put meat, soups and onion soup mix. Cook on low for 1-2 hours. Then add carrots and potatoes, and cook for 4-5 more hours on low.
It turns out delicious and makes its own gravy.
1 can cream of mushroom soup
1 can cream of chicken soup
1 package Lipton onion soup mix
1-2 Tbs milk
3-4 large carrots, peeled and sliced
3 med potatoes, peeled and cubed
Brown the meat in a pan on both sides before putting in crock pot. This will help keep the flavor in. Then in a large crockpot put meat, soups and onion soup mix. Cook on low for 1-2 hours. Then add carrots and potatoes, and cook for 4-5 more hours on low.
It turns out delicious and makes its own gravy.
Stromboli
1 loaf Rhodes bread dough
1/4 lb ham, sliced
1/4 lb hard salami
1/4 lb provolone
1/2 cup mozzarella cheese, grated
1/2 tsp dried basil, divided
1/2 tsp dried oregano, divided
melted butter or olive oil
cornmeal
Set out bread dough to thaw. Once thawed, spread the dough out on a cookie sheet. Layer the ham and then the salami along the middle of the dough going lengthwise. Sprinkle with 1/4 tsp each of basil and oregano then layer on cheeses. Sprinkle with remaining basil and oregano. Wet edges of the dough and fold over the long edges and roll up the ends. Brush olive oil over dough and sprinkle lightly with corn meal. Carefully flip stromboli over and repeat on other side. Bake at 375 degrees for 20-22 minutes. Serve with hot spaghetti sauce for dipping. Enjoy!
This is from The Sisters' Cafe...and is one of Sam's favorite dinners!
1/4 lb ham, sliced
1/4 lb hard salami
1/4 lb provolone
1/2 cup mozzarella cheese, grated
1/2 tsp dried basil, divided
1/2 tsp dried oregano, divided
melted butter or olive oil
cornmeal
Set out bread dough to thaw. Once thawed, spread the dough out on a cookie sheet. Layer the ham and then the salami along the middle of the dough going lengthwise. Sprinkle with 1/4 tsp each of basil and oregano then layer on cheeses. Sprinkle with remaining basil and oregano. Wet edges of the dough and fold over the long edges and roll up the ends. Brush olive oil over dough and sprinkle lightly with corn meal. Carefully flip stromboli over and repeat on other side. Bake at 375 degrees for 20-22 minutes. Serve with hot spaghetti sauce for dipping. Enjoy!
This is from The Sisters' Cafe...and is one of Sam's favorite dinners!
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