Ingredients:
2-3 cooked chicken breasts (Costco!)
3/4 cup homemade chicken stock
3/4 cup milk
3/4 cup Chardonnay wine
2 cloves crushed garlic
1/2 yellow onion
2 carrots
1 large potato
1 japanese eggplant (peeled)
1 zucchini
2 tsp salt
1/2 tsp black pepper
2 tablespoons cornstarch
Directions:
Dice all of the veggies and chicken into small cubes.
Put all of the ingredients (except the diced zucchini) in a large pot and simmer on MED-HIGH until the potatoes are soft and the sauce comes together. Stir occasionally ... cooking process should take about 15 min.
Once the veggies are cooked and the chicken has broken down into the sauce, add the zucchini. Taste the sauce and adjust seasonings.
Mix cornstarch with 1/4 cup water and then add to the boiling pot, stirring rapidly till the sauce thickens.
Pour mixture into a large baking dish and cover with Pillsbury Cresent dough. Bake at 350 degrees until the dough is puffy and brown.
Wednesday, October 12, 2011
Saturday, November 22, 2008
Italian Sunday Gravy In a Crock Pot
This recipe is from America's Test Kitchen ... it's a cross between pot roast and a hearty spaghetti sauce. Most sausage has enough seasoning to make extra salt unnecessary.
Ingredients:
1 tablespoon vegetable oil
1 pound sweet Italian sausage
1 pound hot Italian sausage
2 onions , chopped medium
12 garlic cloves, minced
2 teaspoons dried oregano
1 (6-ounce) can tomato paste
1/2 cup dry red wine (optional)
1 (28-ounce) can diced tomatoes, drained
1 (28-ounce) can tomato sauce
3 pounds beef tri-tip or chuck roast
Pepper to taste
Directions:
1. Heat oil in Dutch oven over medium-high heat until just smoking. Add sausage and cook until well browned and fat begins to render, about 8 minutes. You might have to cook the sausage in batches so that it has room in the pan to brown.
2. Cook onions in sausage fat over medium heat until well browned, about 6 minutes. Stir in garlic and oregano and cook until fragrant, about 1 minute. Add tomato paste and cook until paste begins to brown, about 5 minutes. Stir in wine or water and simmer, scraping browned bits from pan bottom with wooden spoon, about 3 minutes. Transfer to slow-cooker insert and stir in diced tomatoes and tomato sauce.
3. Submerge meat in sauce in slow-cooker insert. Set slow cooker on low, cover, and cook until meat is tender, 8 to 10 hours. (Alternatively, cook on high for 4 to 5 hours.)
4. About 30 minutes before serving, transfer sausages, and beef to baking sheet and set aside until cool enough to handle. Shred beef into small pieces, and slice sausages. Use wide spoon to skim fat off surface, then stir sausages and shredded meat back into sauce. Enjoy.
Ingredients:
1 tablespoon vegetable oil
1 pound sweet Italian sausage
1 pound hot Italian sausage
2 onions , chopped medium
12 garlic cloves, minced
2 teaspoons dried oregano
1 (6-ounce) can tomato paste
1/2 cup dry red wine (optional)
1 (28-ounce) can diced tomatoes, drained
1 (28-ounce) can tomato sauce
3 pounds beef tri-tip or chuck roast
Pepper to taste
Directions:
1. Heat oil in Dutch oven over medium-high heat until just smoking. Add sausage and cook until well browned and fat begins to render, about 8 minutes. You might have to cook the sausage in batches so that it has room in the pan to brown.
2. Cook onions in sausage fat over medium heat until well browned, about 6 minutes. Stir in garlic and oregano and cook until fragrant, about 1 minute. Add tomato paste and cook until paste begins to brown, about 5 minutes. Stir in wine or water and simmer, scraping browned bits from pan bottom with wooden spoon, about 3 minutes. Transfer to slow-cooker insert and stir in diced tomatoes and tomato sauce.
3. Submerge meat in sauce in slow-cooker insert. Set slow cooker on low, cover, and cook until meat is tender, 8 to 10 hours. (Alternatively, cook on high for 4 to 5 hours.)
4. About 30 minutes before serving, transfer sausages, and beef to baking sheet and set aside until cool enough to handle. Shred beef into small pieces, and slice sausages. Use wide spoon to skim fat off surface, then stir sausages and shredded meat back into sauce. Enjoy.
Wednesday, October 22, 2008
Pesto Bruschetta
Ingredients:
1 sourdough baguette (sliced into thin rounds)
1/4 cup olive oil
3-4 tomatoes (diced)
1 handful fresh basil leaves (chopped)
1 clove garlic (grated)
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup store bought or homemade pesto
Directions:
Lay out the slices of bread on a baking tray. Heat oven to 400 degrees. Once the oven is hot, TURN IT OFF, and place the bread/baking tray in the warm oven for approximately 10 min. This process will dry out the bread.
____
Mix grated garlic, chopped tomatoes, chopped basil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 tablespoon olive oil. Set aside.
____
Remove the dry bread pieces from the oven and brush (or spray) one side of the bread with olive oil. Sprinkle salt and fresh ground pepper over the bread and return to the oven. Re-heat oven to 350 degrees and cook the bread pieces until they are toasted. This process will take approx 2-4 minutes. Watch the oven closely as dry bread pieces will toast very quickly.
Remove toasted bread from the oven and spread a thin layer of pesto over the bread. Top bread with tomato mixture and serve.
____
Ingredients For Homemade Pesto:
1 bunch fresh basil (approx 2 cups of leaves)
1/2 cup toasted pine nuts
1/2 cup Parmesan cheese
1/3 cup olive oil
1/2 tsp salt
1/2 tsp black pepper
2 cloves garlic (chopped)
Place garlic in a food processor and pulse till finely chopped. Add all remaining ingredients and pulse until smooth. Add extra olive oil or a tablespoon of water if the mixture is too thick. Leftover pesto freezes well.
1 sourdough baguette (sliced into thin rounds)
1/4 cup olive oil
3-4 tomatoes (diced)
1 handful fresh basil leaves (chopped)
1 clove garlic (grated)
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup store bought or homemade pesto
Directions:
Lay out the slices of bread on a baking tray. Heat oven to 400 degrees. Once the oven is hot, TURN IT OFF, and place the bread/baking tray in the warm oven for approximately 10 min. This process will dry out the bread.
____
Mix grated garlic, chopped tomatoes, chopped basil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 tablespoon olive oil. Set aside.
____
Remove the dry bread pieces from the oven and brush (or spray) one side of the bread with olive oil. Sprinkle salt and fresh ground pepper over the bread and return to the oven. Re-heat oven to 350 degrees and cook the bread pieces until they are toasted. This process will take approx 2-4 minutes. Watch the oven closely as dry bread pieces will toast very quickly.
Remove toasted bread from the oven and spread a thin layer of pesto over the bread. Top bread with tomato mixture and serve.
____
Ingredients For Homemade Pesto:
1 bunch fresh basil (approx 2 cups of leaves)
1/2 cup toasted pine nuts
1/2 cup Parmesan cheese
1/3 cup olive oil
1/2 tsp salt
1/2 tsp black pepper
2 cloves garlic (chopped)
Place garlic in a food processor and pulse till finely chopped. Add all remaining ingredients and pulse until smooth. Add extra olive oil or a tablespoon of water if the mixture is too thick. Leftover pesto freezes well.
Wednesday, October 1, 2008
Potato Macaroni Salad
A must have at all hawaiian dinner parties : )
Ingredients:
2 cups elbow macaroni
3 russet potatoes
3 eggs (hard boiled)
1 cup celery (cut into a small dice)
1/2 small yellow onion (minced finely)
1/2 jar Best Foods mayonnaise
1 tsp salt
1 tsp pepper
Optional = 1/2 lb bacon, cooked till crisp and then crumbled on top of the salad
Directions:
Dice potatoes and boil till they are tender, set aside to cool. Boil macaroni and set aside to cool. Boil eggs till hard boiled stage and set aside to cool.
Combine chopped egg, cooked potatoes, cooked macaroni, diced celery, minced onion, salt, pepper and mayo. Use as much or little mayonnaise as you like. Some families add bacon and frozen peas (thawed) for color/texture
Ingredients:
2 cups elbow macaroni
3 russet potatoes
3 eggs (hard boiled)
1 cup celery (cut into a small dice)
1/2 small yellow onion (minced finely)
1/2 jar Best Foods mayonnaise
1 tsp salt
1 tsp pepper
Optional = 1/2 lb bacon, cooked till crisp and then crumbled on top of the salad
Directions:
Dice potatoes and boil till they are tender, set aside to cool. Boil macaroni and set aside to cool. Boil eggs till hard boiled stage and set aside to cool.
Combine chopped egg, cooked potatoes, cooked macaroni, diced celery, minced onion, salt, pepper and mayo. Use as much or little mayonnaise as you like. Some families add bacon and frozen peas (thawed) for color/texture
Poke
Ingredients:
1 pound ahi tuna
1/4 cup green onions (chopped)
1/8 cup sweet maui or vidalia onion (minced finely)
1/2 teaspoon sesame seed oil
1/4 cup soy sauce
1 hawaiian chili pepper, seeded and minced (use any hot pepper to taste)
roasted sesame seeds -- use as a garnish
Directions:
Cut your sashimi grade ahi tuna into bite sized chunks. Mix all other ingredients and serve cold.
Add 1/2 teaspoon kukui nut, fresh seaweed, and/or 1/2 teaspoon hawaiian salt as additional flavor components.
1 pound ahi tuna
1/4 cup green onions (chopped)
1/8 cup sweet maui or vidalia onion (minced finely)
1/2 teaspoon sesame seed oil
1/4 cup soy sauce
1 hawaiian chili pepper, seeded and minced (use any hot pepper to taste)
roasted sesame seeds -- use as a garnish
Directions:
Cut your sashimi grade ahi tuna into bite sized chunks. Mix all other ingredients and serve cold.
Add 1/2 teaspoon kukui nut, fresh seaweed, and/or 1/2 teaspoon hawaiian salt as additional flavor components.
Haupia
This is my Aunty Donnie's recipe for the hawaiian coconut milk dessert, haupia. It's a cross between almond jello (color/texture) and coconut pudding (flavor). At times I have substituted splenda for sugar and Lactaid for regular milk. While the mixture takes only minutes to cook it will require a few hours in the fridge to cool and set. Cut the haupia into squares and serve cold.
Ingredients:
3 cups coconut milk (2 cans/13.5 oz)
2 & 1/4 cups whole milk
1 cup sugar
1 cup cornstarch
1 tsp vanilla
Directions:
Combine cornstarch, vanilla and regular milk in a bowl and stir until there are no lumps. Set aside. Combine the coconut milk and sugar in a saucepan and cook over med heat, stirring until the sugar completely dissolves.
Add the cornstarch/milk to the sugar/coconut in the saucepan and stir constantly. Cook everything together until the mixture starts to bubble and get thick. Pour into 9x13 baking pan, cover with plastic wrap and let the mixture cool for a few hours (or overnight) in the fridge. I would let the mixture cool for 15 min on the counter before you put it into the fridge. Piping hot food should never go directly into the fridge.
Cut into squares and serve cold.
Ingredients:
3 cups coconut milk (2 cans/13.5 oz)
2 & 1/4 cups whole milk
1 cup sugar
1 cup cornstarch
1 tsp vanilla
Directions:
Combine cornstarch, vanilla and regular milk in a bowl and stir until there are no lumps. Set aside. Combine the coconut milk and sugar in a saucepan and cook over med heat, stirring until the sugar completely dissolves.
Add the cornstarch/milk to the sugar/coconut in the saucepan and stir constantly. Cook everything together until the mixture starts to bubble and get thick. Pour into 9x13 baking pan, cover with plastic wrap and let the mixture cool for a few hours (or overnight) in the fridge. I would let the mixture cool for 15 min on the counter before you put it into the fridge. Piping hot food should never go directly into the fridge.
Cut into squares and serve cold.
Sunday, August 31, 2008
Meatloaf
2 slices bread
3/4 cup milk or water
2 eggs, beaten
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 tablespoon
3 teaspoon kosher salt
3 tablespoons ketchup
2 lbs. ground chuck
1 small yellow onion diced ( or ½ large onion diced)
Directions:
In a frying pan, stir fry the diced onion then let cool to room temp. Remove from pan to cool faster. Do not add immediately to cold meat.
Preheat oven to 350 degrees. In a large bowl, soak the bread slices in the milk and mush around until broken up . Then add the eggs, garlic powder, pepper, salt, mustard, pepper, and ketchup and mix well. Gently stir in the ground chuck and mix just until combined.
Line a pyrex baking dish with aluminum foil. Form the meat into a loaf shape and place on foil. Bake at 350 degrees for 45-60 minutes or until internal temperature registers 160 degrees.
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