NEW RECIPE A WEEK

CHEESE TOASTIES FOR TWO

Ingredients

1 c grated cheddar cheese (I have used whatever I have on hand many a time, cheddar is my favorite)

 ¼ c mayonnaise

1 large clove garlic, minced

2 t to 1 T chipotle pepper in adobo (or pickled jalapenos if you don’t have chipotle)

1 t rum or cognac

1 t Dijon mustard

2 large slices bread (or 6 slices of baguette)

Toast the bread.  Mix the rest together and spread on the toasted bread.  Put under the broiler until brown and bubbly. Cut into ½ or ¼ size pieces and eat with gusto.

SOURCE: Lost Past Remembered

NEW RECIPE A WEEK

ACAI BOWL

ingredients:

frozen acai sorbet

granola

fresh fruit- my favorites: bananas, strawberries, peaches, blueberries

honey

mix together in a bowl and enjoy! 

SOURCE: Free People Blog

NEW RECIPE A WEEK

Strawberry Blinchikes, serves 2

• crepes or Swedish Pancakes - 4 medium/large
• ricotta cheese, about 1 cup
• frozen or fresh strawberries, about 1 heaping cup
• strawberry jam
• cream

1. Make the crepes. 
2. In a food processor, blend half of the strawberries with the ricotta cheese.  Add a little sugar or strawberry jam to sweeten (to your desired tastes).
3. Fill the crepes with 2 mini scoops of the ricotta cream mixture, and fold them over on the tops and sides.  Place them in a greased baking dish, seam side down.  Bake at 400 degrees for about 15 minutes.
4. In the food processor, blend the rest of the strawberries with a little sugar or strawberry jam to make a strawberry sauce.
5. Plate the blinchikes and top with a spoonful of strawberry sauce.  Add a drizzle of cream!

SOURCE: Pinch of Yum

NEW RECIPE A WEEK

PAN-FRIED PORK CHOPS

Ingredients

• 1/2  cup  all-purpose flour
• 1  teaspoon  salt
• 1  teaspoon  seasoned pepper
• 1 1/2  pounds  wafer-thin boneless pork chops
• 1/4  cup  vegetable oil
• Preparation
• Combine first 3 ingredients in a shallow dish, and dredge pork chops in flour mixture.

Fry pork chops, in 3 batches, in hot oil in a large skillet over medium-high heat 1 minute on each side or until browned. 

Drain on paper towels.

SOURCE: My Recipes

NEW RECIPE A WEEK

Chili Dog Bacon Cheeseburgers and Fiery Fries

Chili Dog Bacon Cheeseburgers and Fiery Fries

Recipe courtesy Rachael Ray

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

18 min

Level:

Easy

Serves:

4 servings

Ingredients

• 8 slices center cut or other lean, thick-cut, smoky bacon
• 1 pound ground lean beef
• 2 hot dogs, beef or pork, diced
• 2 tablespoons chili powder
• 1 tablespoon grill seasoning (recommended: Montreal Seasoning by McCormick)
• 2 teaspoons Worcestershire, eyeball it
• 1 teaspoon plus 1 tablespoon hot sauce, eyeball it, divided
• 2 tablespoons ketchup
• Vegetable oil, for drizzling
• 4 slices deli sliced Cheddar
• 1 sack (16 to18 ounces) crispy style frozen potato fries
• 2 tablespoons butter
• 3 cloves garlic, finely chopped
• 3 tablespoons chives, a handful
• Salt
• 1/2 cup chili sauce
• 4 kaiser rolls, split
• 1/4 head iceberg lettuce, shredded
• 1/4 cup chopped cilantro leaves
• 1/2 lime, juiced

Directions

Preheat broiler to high.

Place bacon on slotted broiler pan. Cook bacon 10 inches from the heat and cook 3 to 4 minutes on each side until crisp then adjust oven to bake setting for temperature recommended on fries packaging.

While bacon cooks, make the burgers. Preheat a large nonstick skillet over medium high heat. Mix beef with diced dogs, chili powder, grill seasoning, Worcestershire, 1 teaspoon of hot sauce and ketchup. Form 4 large patties. Add a drizzle of oil, 1 turn of the pan and add the patties. Cook burgers 6 minutes on each side, then top with 2 slices bacon and 1 slice of cheddar, each. Turn pan off, cover with loose foil tent and let cheese melt, 1 to 2 minutes.

While the burgers cook, add fries to oven and cook until extra-crisp. Remove from oven. Place butter, 1 tablespoon hot sauce and garlic in a small dish and microwave on high 20 seconds then transfer fries to a large bowl. Toss fries with garlic-hot sauce butter and chives and season with salt, to taste.

Slather chili sauce on the tops of split keiser rolls. Place bacon chili-cheese burgers on bun bottoms and top each burger with lettuce, cilantro, and lime juice. Set bun tops in place. Pile fries alongside and serve.

SOURCE: Food Network

NEW RECIPE A WEEK

Meatloaf Cupcakes

Note:  This is the meatloaf recipe that I used.  Feel free to use one of your own favorites.

Ingredients

For the meatloaf:

1 pound ground beef
1 pound ground pork
1 small onion, grated
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup panko crumbs
2-3 splashes Worcestershire sauce
2 tablespoons minced fresh parsley
1/4 cup milk
2 eggs, lightly beaten

For the sauce:

1/2 cup chili sauce
1 tablespoon dark brown sugar
1 teaspoon dry mustard

For the potato “icing”:

3 cups boiled potatoes, chopped into chunks
1 egg yolk
1/4 cup half and half or heavy cream
Pinch of salt
2 tablespoons melted butter

Directions

Preheat your oven to 350 F.

Prepare the meatloaf by combining all ingredients together in a large bowl.  Mix until incorporated.  Don’t over handle the mixture or the meatloaf may be too dense.  Chill while you prepare the sauce and potatoes.

Make the sauce by whisking the chili sauce, brown sugar and mustard together until smooth.  Set aside.

While the meat is baking, w hip the boiled potatoes together with the egg yolk, half and half or cream and salt until smooth.  Stir in the melted butter.  Fit a pastry bag with a large star tip and fill with the potato mixture.  Set aside, but do not refrigerate.

To assemble the cupcakes,  lightly spray a cupcake tin with nonstick cooking spray.  Fill each indentation with a small handful of the meat mixture, gently pressing it down until it is completely filled.

Spread a teaspoon of the sauce around the top of each cupcake, and bake for about 30 minutes, until the meat is cooked through.  Remove from the oven and turn on the broiler.

Pipe some potato “icing” on top of each cupcake.  Put the cupcakes under the broiler for a few minutes until the potatoes are lightly browned, about 2 minutes.

Remove from the oven and enjoy.

Makes 12 meatloaf cupcakes.

Enjoy!

SOURCE: Sticky Gooey, Creamy, Chewy

NEW RECIPE A WEEK

YUM!  Cold day & warm soup.....that you don't have to order & go pick up.

Egg Drop Soup

• 3 eggs
• 4 cups chicken stock
• 1 tablespoon cornstarch
• ½ teaspoon grated fresh ginger
• 1 tablespoon soy sauce
• 3 scallions, ends trimmed, chopped
• ¼ teaspoon ground black pepper
• ¾ cup shiitake mushrooms, stems discarded, thinly sliced

Crack eggs into medium-sized bowl and whisk lightly. Rinse off whisk. Pour ½ cup of stock into another medium-sized bowl and add cornstarch. Whisk until cornstarch is dissolved.

Pour remaining stock into medium-sized saucepan along with ginger, soy sauce, scallions, mushrooms, and black pepper. Turn heat to high and bring to boil. Slowly drizzle in cornstarch mixture, whisking constantly. Reduce heat to medium-low and bring soup to simmer.

Slowly drizzle in eggs, stirring lazily with a fork. Egg should immediately turn into ribbons. Once added, turn off the heat. Season to taste with salt and pepper.


SOURCE: Serious Eats

NEW RECIPE A WEEK

One of my New Year's Goals (11 in 2011 which I haven't posted yet) is to cook one new recipe a week and blog & do photos on that recipe.  I forgot to put this in my blog post Bloggy Blog Blog Blog. But it's something I want to start doing along with the Meal Plan Monday to add to the recipes on my blog. So this weeks recipe is Beer Bread French Toast.  Although French Toast is not a new recipe for me using the beer bread is a new twist.  And it is delicious.  It adds another layer of sweetness that is just.......YUM.  So here you go.

BEER BREAD FRENCH TOAST
Loaf of beer bread/left over beer bread
2 eggs
1 cup of milk
dash of salt
1 tablespoon sugar
1 teaspoon vanilla
butter/canola oil
Syrup & Butter

Preheat griddle or skillet to medium heat. Cut the beer bread into slices.
Beat together eggs, milk, salt, sugar, & vanilla.
Add butter or canola to skillet.
Dip bread in mixture coating both sides.  Do this quick so bread doesn't get to soggie.
Lay in skillet & brown to desire.
Top with syrup & butter & ENJOY!