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Monday, November 21, 2011
Thanksgiving Desserts
Thanksgiving is this week! Have you decided on all of your desserts yet? Here is a list of some of my favorite holiday desserts.
Wednesday, November 16, 2011
Thanksgiving Sides
It's time to start getting serious about Thanksgiving. There's always so many different types of sides dishes that people like to have. This is usually based on what was served growing up. However Thanksgiving is also a great time to try something new.
Here are some side dishes that we rotate through on Thanksgiving.
Here are some side dishes that we rotate through on Thanksgiving.
Potatoes:
Vegetables:
Macaroni and Cheese
(in the south macaroni and cheese is considered a vegetable)
(in the south macaroni and cheese is considered a vegetable)
Fruits:
Monday, November 14, 2011
Bang Bang Shrimp
I love the "Bang Bang Shrimp" from Bonefish Grill. It's good on it's own but it's awesome as a taco as well. I found this somewhat slimmed up version online, thanks to Pinterest, and decided to give it a shot.
I just posted the recipe for the shrimp it's self below because I figure that you can all figure out how to make a taco.
Coat shrimp with cornstarch, mixing well with your hands.
Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes. Remove from pan and combine with the sauce coating well.
Place shrimp on lettuce and top with scallions.
I just posted the recipe for the shrimp it's self below because I figure that you can all figure out how to make a taco.
Bang Bang Shrimp:
Sauce:
5 tablespoons light mayonnaise
3 tablespoons Thai Sweet Chili Sauce
1 teaspoon Sriracha (or more depending on how spicy you like it)
Shrimp:
1 pound large shrimp, shelled and deveined
2 teaspoons cornstarch
1 teaspoon canola oil
3 cups shredded lettuce
1 cup purple cabbage, shredded
4 tablespoons scallions, chopped
In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside.
Combine lettuce and cabbage and divide between four plates. Set aside.
Combine lettuce and cabbage and divide between four plates. Set aside.
Coat shrimp with cornstarch, mixing well with your hands.
Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes. Remove from pan and combine with the sauce coating well.
Place shrimp on lettuce and top with scallions.
Sunday, November 13, 2011
Weekly Meal Plan: Week of October 13th
We're trying to get back on track with eating in this week. I also wanted to try out a couple of recipes that I've been holding onto.
1) Quinoa Burgers with a side salad
2) Turkey Black Bean Tacos
3) BBQ Crock Pot Beef Sandwiches with baked beans
4) Bang Bang Shrimp Tacos
5) Blackened Tilapia with roasted broccoli
6) Leftovers
1) Quinoa Burgers with a side salad
2) Turkey Black Bean Tacos
3) BBQ Crock Pot Beef Sandwiches with baked beans
4) Bang Bang Shrimp Tacos
5) Blackened Tilapia with roasted broccoli
6) Leftovers
Friday, November 11, 2011
Pumpkin Bread
I love fall. It give me the green light to make as many pumpkin baked goods as possible. I love it. One of my favorite things to make is pumpkin bread. It's good by itself, as french toast, in bread pudding, or any other way. It also freezes great.
Pumpkin Bread
(adapted from Martha Stewart's Baking Handbook)
3 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 can pumpkin puree
1 cup granulated sugar
1 cup packed brown sugar
4 large eggs
1/4 cup vegetable oil
1 2/3 cups buttermilk
Preheat the oven to 350 degrees. Spray 2-3 loaf pans with a nonstick spray. (I say 2-3 because I got 3 loaves out of the batter but the book says 2). In a large bowl mix together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment combine the pumpkin and both sugars. Mix on medium until everything has combined well. Add the eggs and oil and mix well, scraping down the sides. Turn the mixer on low speed and add the flour mixture and the buttermilk, alternating, starting and ending with the flour. Mix until just combined.
Divide the batter between your prepared pans. Bake, rotating pans midway, for 55-60 minutes. Let cool for 10 minutes, then turn out onto a wire rack to continue cooling.
Pumpkin Bread
(adapted from Martha Stewart's Baking Handbook)
3 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 can pumpkin puree
1 cup granulated sugar
1 cup packed brown sugar
4 large eggs
1/4 cup vegetable oil
1 2/3 cups buttermilk
Preheat the oven to 350 degrees. Spray 2-3 loaf pans with a nonstick spray. (I say 2-3 because I got 3 loaves out of the batter but the book says 2). In a large bowl mix together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment combine the pumpkin and both sugars. Mix on medium until everything has combined well. Add the eggs and oil and mix well, scraping down the sides. Turn the mixer on low speed and add the flour mixture and the buttermilk, alternating, starting and ending with the flour. Mix until just combined.
Divide the batter between your prepared pans. Bake, rotating pans midway, for 55-60 minutes. Let cool for 10 minutes, then turn out onto a wire rack to continue cooling.
Wednesday, November 9, 2011
Chicken Fried Rice
I love fried rice. I've made it at home a few times but it always involved a packet of stuff from the grocery store, which was probably 99% salt. I found this recipe on Annie's blog. She has a lot of great recipes and ideas.
I changed this one up a little bit based on food we had at home and the fact that Mr. T is not a fan of eggs. I went with chicken breast, a whole cup of veggies, and dropped down to 2 eggs. Annie's original recipe is linked below so you can see the original.
Chicken Fried Rice
(adapted from Annie's Eats)
1 pound boneless skinless chicken breast, cubed
1 teaspoon kosher salt
Freshly ground black pepper
1 teaspoon cornstarch
2 tablespoon vegetable or canola oil, divided
2 eggs, beaten
2 stalks green onions, minced
4 cups leftover brown rice
1 cup frozen peas and carrots, defrosted
1 tablespoon soy sauce
Few drops sesame oil
Directions:
In a medium mixing bowl, combine the chicken, salt, pepper and cornstarch, and toss well to coat the shrimp. Let sit at room temperature for 10 minutes. Heat a large skillet or wok over high heat. When a drop of water immediately sizzles and evaporates, the pan is hot enough to add 1 tablespoon of the oil. Swirl to coat the pan well.
Add the chicken to the hot pan and quickly spread them out so that they are in a single layer, and all touching the pan surface. (You may need to do this in two batches to ensure even cooking.) Let it cook for one minute, then flip and cook for an additional minute, so that the chicken is about 80% cooked through. Remove to a plate and set aside.
Lower the heat on the pan to medium. Add the eggs to the pan and stir quickly, to break up and scramble the eggs. When the eggs are almost cooked through but still slightly runny in the middle, remove from the pan to the same plate as the chicken.
Use paper towels to wipe the pan clean and return the pan to high heat. Add the remaining 1 tablespoon of oil, swirling to coat. Once the oil is very hot, add the green onions to the pan and cook until fragrant, about 15 seconds. Add the rice to the pan and mix well to combine with the green onions. Spread the rice out evenly over the pan and let cook without stirring, until you hear the rice grains sizzle, about 1 to 2 minutes. Toss the rice a bit with your spatula, and again spread it out over the cooking surface.
Drizzle the soy sauce all over the rice, and toss again. Add the peas and carrots, the cooked chicken and eggs, and the sesame oil to the pan. Toss to combine all the ingredients well with the rice. Let everything heat back up again until the rice grains are sizzling again. Add additional soy sauce to taste, if needed. Serve.
I changed this one up a little bit based on food we had at home and the fact that Mr. T is not a fan of eggs. I went with chicken breast, a whole cup of veggies, and dropped down to 2 eggs. Annie's original recipe is linked below so you can see the original.
Chicken Fried Rice
(adapted from Annie's Eats)
1 pound boneless skinless chicken breast, cubed
1 teaspoon kosher salt
Freshly ground black pepper
1 teaspoon cornstarch
2 tablespoon vegetable or canola oil, divided
2 eggs, beaten
2 stalks green onions, minced
4 cups leftover brown rice
1 cup frozen peas and carrots, defrosted
1 tablespoon soy sauce
Few drops sesame oil
Directions:
In a medium mixing bowl, combine the chicken, salt, pepper and cornstarch, and toss well to coat the shrimp. Let sit at room temperature for 10 minutes. Heat a large skillet or wok over high heat. When a drop of water immediately sizzles and evaporates, the pan is hot enough to add 1 tablespoon of the oil. Swirl to coat the pan well.
Add the chicken to the hot pan and quickly spread them out so that they are in a single layer, and all touching the pan surface. (You may need to do this in two batches to ensure even cooking.) Let it cook for one minute, then flip and cook for an additional minute, so that the chicken is about 80% cooked through. Remove to a plate and set aside.
Lower the heat on the pan to medium. Add the eggs to the pan and stir quickly, to break up and scramble the eggs. When the eggs are almost cooked through but still slightly runny in the middle, remove from the pan to the same plate as the chicken.
Use paper towels to wipe the pan clean and return the pan to high heat. Add the remaining 1 tablespoon of oil, swirling to coat. Once the oil is very hot, add the green onions to the pan and cook until fragrant, about 15 seconds. Add the rice to the pan and mix well to combine with the green onions. Spread the rice out evenly over the pan and let cook without stirring, until you hear the rice grains sizzle, about 1 to 2 minutes. Toss the rice a bit with your spatula, and again spread it out over the cooking surface.
Drizzle the soy sauce all over the rice, and toss again. Add the peas and carrots, the cooked chicken and eggs, and the sesame oil to the pan. Toss to combine all the ingredients well with the rice. Let everything heat back up again until the rice grains are sizzling again. Add additional soy sauce to taste, if needed. Serve.
Monday, November 7, 2011
Zucchini Carrot Bread
I don't like zucchini. My grandmother tried so hard to get us to eat it but it never worked, unless it was in a sweet bread. I know I'm not alone. There is some weird transformation that happens when zucchini is shredded and baked into a delicious bread. It's amazing.
Carrot Zucchini Bread:
(adapted from All Recipes)
Ingredients:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
1 cup grated zucchini
1 cup grated carrots
Directions:
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and carrots until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Carrot Zucchini Bread:
(adapted from All Recipes)
Ingredients:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
1 cup grated zucchini
1 cup grated carrots
Directions:
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and carrots until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
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