In my quest to make my recipes more accessible to myself on the go (i.e. on my iPhone), I have decided to start a wordpress blog! I'm happy to announce that I have put all my recipes from my forming recipe book onto the site, and will be adding more soon as I have many that are not yet in the recipe book. Getting into the recipe book (and now the wordpress blog) is a honor reserved for only those recipes that have met the highest standards of my hubby and baby and self (of course ;) ). Without further ado, I will redirect you to the new site at........
www.rookiegourmet.wordpress.com
May you enjoy!!!
Wednesday, July 28, 2010
Thursday, March 4, 2010
Easy BBQ Sloppy Joes
I've recently been attending classes at our local Maceys grocery store. They are pretty fun, and they usually prepare a few recipes and let class members try it. I got this recipe at the class last week, and really liked it when they passed around the samples. It's very easy, only takes one pan, and even my picky hubby and little brothers loved it :) Enjoy!
BBQ Sloppy Joes
1 T. vegetable oil
1 onion, chopped
1 ¼ lbs. ground beef
1/3 c. BBQ sauce of your choice
1/3 c. ketchup
2 T. Worcestershire sauce
2 T. soy sauce
Freshly ground black pepper
4-6 sandwich rolls
Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring, until translucent, about 4 minutes. Add the beef and cook, stirring and breaking up the meant until it is finely crumbled, the liquid boils off and the meat begins to brown, about 10 minutes. Add the BBQ sauce, ketchup, Worcestershire, soy sauce, and pepper, and bring to a boil. Cook until the sauce is slightly thickened, 4-5 minutes. Wrap the rolls in aluminum foil and warm in the oven for 10 minutes. Serve Sloppy Joes hot with the warm rolls.
BBQ Sloppy Joes
1 T. vegetable oil
1 onion, chopped
1 ¼ lbs. ground beef
1/3 c. BBQ sauce of your choice
1/3 c. ketchup
2 T. Worcestershire sauce
2 T. soy sauce
Freshly ground black pepper
4-6 sandwich rolls
Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring, until translucent, about 4 minutes. Add the beef and cook, stirring and breaking up the meant until it is finely crumbled, the liquid boils off and the meat begins to brown, about 10 minutes. Add the BBQ sauce, ketchup, Worcestershire, soy sauce, and pepper, and bring to a boil. Cook until the sauce is slightly thickened, 4-5 minutes. Wrap the rolls in aluminum foil and warm in the oven for 10 minutes. Serve Sloppy Joes hot with the warm rolls.
Wednesday, February 24, 2010
Pork Lo Mien
I stumbled upon this recipe one day while I was looking for something to bring to pot luck Wednesday. Since then we've made this recipe quite a few times. It's pretty simple, but quite yummers!
Pork Lo Mien
3 tablespoons olive oil
8 ounces spaghetti, cooked al dente and drained
1 lb pork tenderloin, cut into pieces
1 medium onion, sliced in wedges
2 garlic cloves, minced
crushed red pepper flakes (to taste)
2 cups shredded cabbage (see note below)
2 stalks bok choy, sliced (or celery)
1 cup sliced carrot (see note below)
2 sweet bell peppers, thinly sliced (red-orange-or yellow)
1/3 cup soy sauce
*you can also buy the coleslaw mix in the produce section. Already shredded--a real time saver.
Heat 2 tbsp olive oil in a large skillet or wok. Sauté pork, onion, garlic and pepper flakes until meat is no longer pink. remove this mixture from pan and keep warm. Add remaining tbsp of oil (or more as needed) to pan and sauté cabbage, bok choy or celery, carrots and peppers until crisp tender. Add spaghetti to cooked veggies in the pan. Stir in soy sauce and add pork mixture back to the pan. Cook for 5 minutes or until heated through. Serve and enjoy!
Pork Lo Mien
3 tablespoons olive oil
8 ounces spaghetti, cooked al dente and drained
1 lb pork tenderloin, cut into pieces
1 medium onion, sliced in wedges
2 garlic cloves, minced
crushed red pepper flakes (to taste)
2 cups shredded cabbage (see note below)
2 stalks bok choy, sliced (or celery)
1 cup sliced carrot (see note below)
2 sweet bell peppers, thinly sliced (red-orange-or yellow)
1/3 cup soy sauce
*you can also buy the coleslaw mix in the produce section. Already shredded--a real time saver.
Heat 2 tbsp olive oil in a large skillet or wok. Sauté pork, onion, garlic and pepper flakes until meat is no longer pink. remove this mixture from pan and keep warm. Add remaining tbsp of oil (or more as needed) to pan and sauté cabbage, bok choy or celery, carrots and peppers until crisp tender. Add spaghetti to cooked veggies in the pan. Stir in soy sauce and add pork mixture back to the pan. Cook for 5 minutes or until heated through. Serve and enjoy!
Thursday, February 4, 2010
Chicken Massaman Curry
We've wanted to be able to make massaman for a long time now, and finally decided to try it out. It was pretty good. I thought it probably could have used a little salt, and of course Thai chile powder to add some heat, but those things you can add to taste pretty easily. Try it out!
2 tablespoons vegetable oil
3 tablespoons massaman curry paste
1/2 onion, chopped finely
1 (3/4 inch thick) slice ginger, minced
1 1/4 pounds skinless, boneless chicken breast meat - cubed
3 tablespoons brown sugar
2 tablespoons fish sauce
3 tablespoons tamarind paste
1/3 cup peanut butter
3 cubed potatoes
1 (13.5 ounce) can coconut milk
3 tablespoons fresh lime juice
Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste, onion and minced ginger; cook and stir for 3-5 minutes until fragrant. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes. Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.
2 tablespoons vegetable oil
3 tablespoons massaman curry paste
1/2 onion, chopped finely
1 (3/4 inch thick) slice ginger, minced
1 1/4 pounds skinless, boneless chicken breast meat - cubed
3 tablespoons brown sugar
2 tablespoons fish sauce
3 tablespoons tamarind paste
1/3 cup peanut butter
3 cubed potatoes
1 (13.5 ounce) can coconut milk
3 tablespoons fresh lime juice
Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste, onion and minced ginger; cook and stir for 3-5 minutes until fragrant. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes. Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.
Chicken Satay
This is a recipe I made as a surprise for Steve one evening. He's talked about satay everytime we go to a Thai restaurant, and a couple times in between as well. I found this recipe on allrecipes.com. I haven't found my favorite peanut sauce to serve along side it yet, so you're on your own with that for now :) Even without the peanut sauce it's a pretty nice little appetizer! Yummers!
2 tablespoons creamy peanut butter
1/2 cup soy sauce
1/2 cup lemon or lime juice
1 tablespoon brown sugar 2 tablespoons curry powder
2 cloves garlic, chopped
1 teaspoon hot pepper sauce
6 skinless, boneless chicken breast halves - cubed
In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best. Preheat a grill to high heat. Weave the chicken onto skewers and grill for 5 minutes per side.
2 tablespoons creamy peanut butter
1/2 cup soy sauce
1/2 cup lemon or lime juice
1 tablespoon brown sugar 2 tablespoons curry powder
2 cloves garlic, chopped
1 teaspoon hot pepper sauce
6 skinless, boneless chicken breast halves - cubed
In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best. Preheat a grill to high heat. Weave the chicken onto skewers and grill for 5 minutes per side.
Thursday, January 28, 2010
Sweet and Sour Pork
A couple of months ago we found a great sale on boneless pork chops. We invested in them heavily and ended up with many in our freezer- and not many recpes to use them in. As luck would have it, I also had a bottle of plum sauce that I had been given for my wedding (never opened, and not expired yet :P). In the course of figuring out what to make with these things, I came upon a sweet and sour pork recipe on allrecipes. It sounded pretty good, so we tried it out. Steve kept telling me the whole time I was cooking it how when he was on his mission he had been served the most amazing sweet and sour pork ever by this little Chinese woman. Guess who totally rocked the casba and made just as awesome of a recipe... that's right, me! We have now used up all the pork in our freezer- and are looking for another sale :P
1 pound pork
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon water
1 egg
1/4 cup corn starch
2 tablespoons vegetable oil
1 green bell pepper, chopped
1 red chile pepper - chopped (I used crushed red pepper flakes, all I had)
1/2 cup pineapple (crushed, diced, whatever you have or want)
1 onion, chopped
4 tablespoons white sugar
1/2 teaspoon salt
1 1/2 tablespoons cornstarch
4 tablespoons white vinegar
3 tablespoons ketchup
2 tablespoons plum sauce
5 tablespoons water
Using a mallet or the back of a knife, pound the pork until fairly flat, about 1/4 inch thick. Cut into 1 inch pieces. In a medium bowl, combine the salt, baking soda and water. Place the pork pieces in the bowl and turn to coat. Place the corn starch in a large, resealable plastic bag. Place the pork pieces in the bag with the corn starch and shake the meat around until all the pieces are coated. Heat the oil in a large skillet over medium high heat. Place the pork pieces in the oil and fry for 5 to 10 minutes, or until golden brown. Remove the pork from the oil and set aside. In the same skillet over medium high heat, combine the green bell pepper, red chile pepper, pineapple, and onion and saute for 5 minutes.
To make sauce: In a separate small bowl, combine the white sugar, salt, corn flour, vinegar, ketchup, plum sauce and water. Mix well and pour this into the skillet with the vegetables. Reduce heat to low and let simmer for 5 to 10 minutes, allowing the sauce to thicken. Return the pork pieces to the skillet, mix all together well and serve.
1 pound pork
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon water
1 egg
1/4 cup corn starch
2 tablespoons vegetable oil
1 green bell pepper, chopped
1 red chile pepper - chopped (I used crushed red pepper flakes, all I had)
1/2 cup pineapple (crushed, diced, whatever you have or want)
1 onion, chopped
4 tablespoons white sugar
1/2 teaspoon salt
1 1/2 tablespoons cornstarch
4 tablespoons white vinegar
3 tablespoons ketchup
2 tablespoons plum sauce
5 tablespoons water
Using a mallet or the back of a knife, pound the pork until fairly flat, about 1/4 inch thick. Cut into 1 inch pieces. In a medium bowl, combine the salt, baking soda and water. Place the pork pieces in the bowl and turn to coat. Place the corn starch in a large, resealable plastic bag. Place the pork pieces in the bag with the corn starch and shake the meat around until all the pieces are coated. Heat the oil in a large skillet over medium high heat. Place the pork pieces in the oil and fry for 5 to 10 minutes, or until golden brown. Remove the pork from the oil and set aside. In the same skillet over medium high heat, combine the green bell pepper, red chile pepper, pineapple, and onion and saute for 5 minutes.
To make sauce: In a separate small bowl, combine the white sugar, salt, corn flour, vinegar, ketchup, plum sauce and water. Mix well and pour this into the skillet with the vegetables. Reduce heat to low and let simmer for 5 to 10 minutes, allowing the sauce to thicken. Return the pork pieces to the skillet, mix all together well and serve.
Chocolate Eclair Cake
Is it just me or are a large majority of my recipes dessert? I'm a little over the top with that :) My awesome aunt Krista's sister in law (did you follow that) has a cooking blog that I really like- http://hobblecreekkitchen.blogspot.com. I really like her recipes, even though she is a democrat :p I was browsing through her recipe index on Tuesday night when i heappened upon this little gem. I wanted to try it out, but worried that it would make too large a pan and my diet would be ruined with millions of calories. Luckily, every other Wednesday I work and we have a pot luck between all the nurses. I was able to make my dessert and not eat it all too! I actually even halfed the recipe (using a 9x13 instead of a cookie sheet which works out to be perfect!), and it was plenty. It is absolutely delish :)
Chocolate Eclair Cake
1/2 cup butter
1 cup water
1 cup flour
4 eggs
1 large box instant chocolate pudding
1 8 0z pkg cream cheese, softened
1 quart whipping cream, whipped and sweetened with vanilla and sugar
Caramel sauce to garnish
Bring butter and water to a boil. Turn off and immediately add flour and beat till smooth. Add one egg at a time beat each one in until smooth. Spread like frosting into a greased cookie sheet. Bake at 400 degrees for 20-25 minutes until browned.Meanwhile, make pudding according to instructions, add softened cream cheese and beat till smooth. Let set. Spread over the eclair crust. Top with sweetened whip cream. Spread smooth. Drizzle with caramel and serve!
Chocolate Eclair Cake
1/2 cup butter
1 cup water
1 cup flour
4 eggs
1 large box instant chocolate pudding
1 8 0z pkg cream cheese, softened
1 quart whipping cream, whipped and sweetened with vanilla and sugar
Caramel sauce to garnish
Bring butter and water to a boil. Turn off and immediately add flour and beat till smooth. Add one egg at a time beat each one in until smooth. Spread like frosting into a greased cookie sheet. Bake at 400 degrees for 20-25 minutes until browned.Meanwhile, make pudding according to instructions, add softened cream cheese and beat till smooth. Let set. Spread over the eclair crust. Top with sweetened whip cream. Spread smooth. Drizzle with caramel and serve!
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