alwayswithme, a Weblog

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Recipes January 12, 2010

Filed under: Uncategorized — alwayswithme @ 2:00 pm

RECIPES TO TRY OUT

TERIYAKI CHICKEN http://allrecipes.com/Recipe/Baked-Teriyaki-Chicken/Detail.aspx?strb=1

CRASHED POTATOES

 New Potatoes (or other small, round potato), Olive Oil, Kosher Salt, Black Pepper, and whatever herb you like.
Bring potatoes a boil until fork tender.  Generously oil cookie sheet.  Place potatoes on the cookie sheet and smush them with a potato masher one time then rotate sheet one turn and smush again (like a peanut butter cookie).  Brush with oil, sprinkle with salt, pepper and any herb you like.  Bake at 450 degrees on top rack for 20 to 25 minutes until they are sizzling.  Yummy! 
 Go to this blog for more yummy recipes: http://thepioneerwoman.com/

 

HOMEMADE ONION RINGS from A Garden of Blessings,

 Thinly slice up some sweet onions, as thin as you can.

Soak the onion pieces in milk for 5-10 minutes or so.
Dredge them in some flour (seasoned with salt and pepper), then fry in the oil of your choice.
They cook very quickly, so keep watch.
Pull them out and drain on a paper towel.

“Santa Fe Soup”

16 oz. can red beans

16 oz. can black beans

16 oz. can corn

1 large onion chopped

1 lb. of ground round

1 pkg. taco seasoning

1 pkg. Hidden Valley Ranch Dressing Mix

1 can Rotel tomatoes with chilies

1 can diced tomatoes

Cook ground beef and onion. Stir in taco seasoning and ranch dressing mix. Add remaining ingredients and heat through.

Braised Red Radishes

20 plump radishes
1 to 2 T. butter
1 shallot, diced
1 t. chopped fresh thyme or several pinches dried*
salt and freshly milled pepper

Trim the leaves from the radishes, leaving a bit of the green stems, and scrub them. If the leavs are tender and in good condition, wash them and set aside. Leave smaller radishes whole and halve or quarter larger ones.

Melt 2 to 3 teaspoons butter in a small saute pan. (The radishes should cover most of the bottom of the pan.) Add the shallot and thyme and cook for 1 minute over medium heat. Add the radishes, a little salt and pepper, and water just to cover. Simmer til radishes are tender, 3 to 5 minutes. Add the leaves if using and cook until they’re wilted and tender, 1 minute more. Remove the radishes to a serving dish. Boil the liquid, adding a teaspoon or two more butter if you like, until only about 1/4 c. remains. Pour it over the radishes and serve.

Sweet Honey Lemon Salad Dressing
Whisk together lemon juice, fresh black pepper and enough honey just to sweeten, then whisk while adding olive oil. Then taste you may want to add a little more lemon juice or you just might like more honey if you have a sweet tooth.

 

with this salad
Organic Baby Spring Mix, Sweet Texas Onion, Strawberries all topped off with yummy fresh homemade salad dressing.

Grilled Shrimp and Corn

 Light a grill. In a large bowl, mix the Old Bay, Cajun spice, smoked paprika, rosemary, cayenne and 1 tablespoon of the olive oil. Add the shrimp and toss well. Grill the shrimp over high heat, turning once, until the shrimp are lightly charred and white throughout, about 2 minutes.

Rub the corn with the butter and season with salt and black pepper. Grill over moderately high heat, turning occasionally, until the kernels are charred and tender, about 10 minutes. Let the ears cool slightly.

RECIPES TO TRY OUT 

TERIYAKI CHICKEN http://allrecipes.com/Recipe/Baked-Teriyaki-Chicken/Detail.aspx?strb=1 

CRASHED POTATOES

 
 New Potatoes (or other small, round potato), Olive Oil, Kosher Salt, Black Pepper, and whatever herb you like. Bring potatoes a boil until fork tender.  Generously oil cookie sheet.  Place potatoes on the cookie sheet and smush them with a potato masher one time then rotate sheet one turn and smush again (like a peanut butter cookier).  Brush with oil, sprinkle with salt, pepper and any herb you like.  Bake at 450 degrees on top rack for 20 to 25 minutes until they are sizzling.  Yummy!  Go to this blog for more get recipes: http://thepioneerwoman.com/

  

HOMEMADE ONION RINGS from A Garden of Blessings,

 Thinly slice up some sweet onions, as thin as you can. 

Soak the onion pieces in milk for 5-10 minutes or so.
Dredge them in some flour (seasoned with salt and pepper), then fry in the oil of your choice.
They cook very quickly, so keep watch.
Pull them out and drain on a paper towel.

“Santa Fe Soup” 

16 oz. can red beans 

16 oz. can black beans 

16 oz. can corn 

1 large onion chopped 

1 lb. of ground round 

1 pkg. taco seasoning 

1 pkg. Hidden Valley Ranch Dressing Mix 

1 can Rotel tomatoes with chilies 

1 can diced tomatoes 

Cook ground beef and onion. Stir in taco seasoning and ranch dressing mix. Add remaining ingredients and heat through. 

Braised Red Radishes

20 plump radishes
1 to 2 T. butter
1 shallot, diced
1 t. chopped fresh thyme or several pinches dried*
salt and freshly milled pepper 

Trim the leaves from the radishes, leaving a bit of the green stems, and scrub them. If the leavs are tender and in good condition, wash them and set aside. Leave smaller radishes whole and halve or quarter larger ones. 

Melt 2 to 3 teaspoons butter in a small saute pan. (The radishes should cover most of the bottom of the pan.) Add the shallot and thyme and cook for 1 minute over medium heat. Add the radishes, a little salt and pepper, and water just to cover. Simmer til radishes are tender, 3 to 5 minutes. Add the leaves if using and cook until they’re wilted and tender, 1 minute more. Remove the radishes to a serving dish. Boil the liquid, adding a teaspoon or two more butter if you like, until only about 1/4 c. remains. Pour it over the radishes and serve. 

Sweet Honey Lemon Salad Dressing
Whisk together lemon juice, fresh black pepper and enough honey just to sweeten, then whisk while adding olive oil. Then taste you may want to add a little more lemon juice or you just might like more honey if you have a sweet tooth.

with this salad
Organic Baby Spring Mix, Sweet Texas Onion, Strawberries all topped off with yummy fresh homemade salad dressing.

Grilled Shrimp and Corn 

 Light a grill. In a large bowl, mix the Old Bay, Cajun spice, smoked paprika, rosemary, cayenne and 1 tablespoon of the olive oil. Add the shrimp and toss well. Grill the shrimp over high heat, turning once, until the shrimp are lightly charred and white throughout, about 2 minutes.

Rub the corn with the butter and season with salt and black pepper. Grill over moderately high heat, turning occasionally, until the kernels are charred and tender, about 10 minutes. Let the ears cool slightly. 

 

 

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