The belly rules the mind. ~Spanish Proverb

Just another cooking blog!

Sweet Potato Pecan Casserole January 7, 2011

Filed under: Sides — skotk13 @ 9:30 pm
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Mix the following in a oven safe dish:

3 cups sweet potato

1/2 cup brown sugar

2 eggs

1 tsp vanilla

1/4 cup milk

1/2 cup butter

Top with:

3/4 cup brown sugar

1/3 cup flour

1/3 cup butter

1 cup pecans

Bake in a preheated 350 degree oven for 30 mins.

 

Braised Chicken Thighs with Button Mushrooms

Filed under: Main Dishes — skotk13 @ 9:24 pm
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Ingredients:
1 Tbs olive oil
6 chicken thighs
1 Tbs Emeril’s Essence
1/2 tsp salt
1/2 tsp black pepper
2 Tbs butter
16 oz button mushrooms, thinly sliced
1 cup sliced yellow onion
1 Tbs minced garlic
2 Tbs all-purpose flour
2 Tbs tomato paste
2 cups dark chicken stock
2 Tbs coarsely chopped fresh rosemary leaves
4 cups steamed white rice
2 Tbs chopped fresh parsley leaves

Directions:
Set a 10in straight sided saute pan over medium high head and add the oil. Season the chicken thighs with the Essence, salt and pepper. Place the chicken, skin side down in the pan and sear until golden brown, about 3 to 4 mins. Remove the chicken from the pan and add the butter and mushrooms. Saute the mushrooms stirring occasionally, until browned and most of the liquid has evaporated, about 4 to 5 min. Add the onions and garlic to the pan and saute for 3 to 4 mins. Sprinkle the flour into the pan and cook, stirring often to make a light brown roux, about 4 to 5 mins. Ad the tomato paste, stock and rosemary to the pan, bring to a boil and simmer. Return the chicken to the pan, skin side down and cook the chicken for 30 mins. Turn the chicken over and cook until is very tender, about 30 mins. Serve the chicken over the rice and garnish with the chopped parsley.
Recipe from “New New Orleans Cooking,” by Emeril Lagasse and Jessie Tirch. Published by William Morow, 1993.

 

Fresh Broccoli Salad

Filed under: Appetizers,Sides — skotk13 @ 9:13 pm
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In a medium sized bowl mix the dressing:
2 Tbs Mayonnaise
2 tsp rice vinegar
1 1/2 tsp sugar (or equivalent sweetener)
Mix until the sugar is dissolved. Adjust sweetness to taste.

Toss in:
2 cups chopped fresh broccoli
4 sliced green onions
1/4 cup dried cherries or cranberries
Mix well. Top with sliced almonds just before serving.

Makes 3-4 servings. Keeps up to 2 days in fridge.

 

Sugar Snap Peas with Sesame

Filed under: Appetizers — skotk13 @ 9:07 pm
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Ingredients:
1 pound sugar snap peas
Dark Sesame Oil
Black Sesame Seeds
Kosher Salt

Directions:
Pick through the sugar snap peas to remove any that aren’t perfect. Remove and discard the stem end and the string from each pod. Toss the snap peas in a bowl with sesame oil, sesame seeds, and kosher salt to taste. Serve at room temperature.

Note: If the peas are too tough to eat raw, blanch them in boiling salted water for 5 minutes, drain immediately, and then immerse them in ice water before starting the recipe.
1999 Barefoot Contessa Cookbook. All rights reserved.

 

Grilled Portobello Mushroom with Red Wine Vinaigrette March 6, 2010

Ingredients:

Medium sized Portobello mushroom caps

Olive Oil

Salt and Pepper

Baby Spinach

Manchego cheese, thinly sliced or shredded.

Red Wine Vinaigrette (ingredients to follow)

Directions:

Heat Grill to high.  Brush mushrooms with oil.  Season with Salt and Pepper.  Grill cap side down till slightly charred 4-5 minutes.  Turn and grill until cooked 4-5 minutes.  Place mushroom on plate, top with spinach, drizzle with vinaigrette, put cheese on top.

Red Wine Vinaigrette:

1 Small Shallot, finely chopped

1/4 Cup Red Wine Vinegar (Sherry Vinegar or Balsamic Vinegar)

2 tsp Dijon Mustard

1/4 tsp Fresh Ground Pepper

1/4 tsp Kosher Salt

1/2 Cup Olive Oil

Whisk shallot, vinegar, mustard, salt, and pepper in a bowl.  Slowly whisk in oil until emulsified.

(courtesy of Chef Bobby Flay)

 

Braised Chicken with Bell Pepper Mole

Filed under: Main Dishes — skotk13 @ 9:34 pm
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Ingredients:

4 Boneless Chicken Breasts

2 Tbsp Olive Oil

1 Onion, chopped

3 Cloves Garlic, chopped

2 Tbsp Chili Powder

1 tsp Cumin

½ tsp Cinnamon

1 can Rotel

1 Red Bell Pepper, chopped

1 Yellow Bell Pepper, chopped

2 Tbsp Peanut Butter

2 oz Bitter Sweet Chocolate, chopped

1 Lime

Salt and Pepper to taste

Directions:

Heat olive oil in sauce pan.  Sautee onions.  Throw in Garlic and all dry spices, sautee to blend flavor.  Add Rotel, peppers, peanut butter, chocolate, lime.  Simmer 10 mins.  Puree in blender until smooth, pour back into pan.  Brush chicken with oil, salt and pepper.  Sear chicken on both sides then add to Mole, bring to a simmer and braise for approx. 45 mins.

 

Meat Balls

Filed under: Appetizers,Low-Carb,Main Dishes — skotk13 @ 9:30 pm
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Ingredients:

1Lb Ground Beef

1 Egg

1 tsp Cajun Seasoning

1 tsp Oregano

1 tsp Thyme

1 tsp Rosemary

1 tsp Salt

½ tsp Pepper

1 Tbsp Garlic, minced

½ Onion, diced

Pinch of Saffron

Directions:

Preheat oven to 375.

Sautee Onion, Garlic, Saffron.

Mix all ingredients in a bowl.  Roll golf ball size meatballs.  Place on baking sheet.  Bake turning periodically until done.