Monday, May 28, 2007
Get out the grill
As the weather gets warmer, our thoughts turn to cooking outside. Just the thought of grilling an evening meal often conjures up images of chicken, steaks, and more. By adding some flavor before grilling, these usual meats can go from ordinary to outstanding. And by cooking a side dish on the grill as well, your kitchen can stay cool and clean.
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Honey Mustard Grilled Chicken
1/3 cup Dijon mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves
Preheat the grill for medium heat. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
Lightly oil the grill grate. Grill chicken over indirect heat, turning occasionally, until juices run clear, about 18 to 20 minutes. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning. Makes 6 servings.
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London Broil
1 clove garlic, minced
3 tablespoons soy sauce
1 tablespoon ketchup
1 tablespoon vegetable oil
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 pounds flank steak
In a small bowl, mix together garlic, soy sauce, ketchup, vegetable oil, black pepper, and oregano. Score both sides of the meat, diamond cut, with cuts about 1/8 inch deep. Rub garlic mixture into both sides of the meat. Wrap tightly in aluminum foil, place in a plate or zipper-top plastic bag, and refrigerate for 6 hours or overnight. Flip meat every few hours.
Preheat an outdoor grill for high heat, and lightly oil grate. Place meat on the prepared grill. Cook for 5 to 7 minutes per side, or to desired doneness. Makes 8 servings.
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Rice on the Grill
1-1/3 cups uncooked instant rice
1/3 cup sliced fresh mushrooms
1/4 cup chopped green pepper
1/4 cup chopped onion
1/2 cup chicken broth
1/2 cup water
1/3 cup ketchup
1 tablespoon butter or margarine
In a 9-inch round aluminum foil pie pan, combine rice, mushrooms, green pepper, onion, broth, and water. Dot with butter. Cover with heavy-duty foil; seal edges tightly. Grill until liquid is absorbed, about 14 to 15 minutes. Fluff with a fork and serve immediately. Makes 6 servings.
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Pantry Pointers
For easy turning and cleanup, spray grill grates with nonstick cooking spray before turning the grill on.
When grilling, keep a spray bottle filled with water handy for suppressing the occasional flare-up of flames.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, May 21, 2007
A salad for every celebration
After a long winter, Memorial Day weekend is a great time to share a cookout with friends and family. Few such celebrations are complete without a traditional side dish. These recipes are easy enough to allow you to offer more than one for variety.
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Rainbow Pasta Salad
1 16-ounce package tri-color rotini pasta
1/4 pound sliced pepperoni
1 cup fresh broccoli florets
1 6-ounce can black olives, drained and sliced
1 8-ounce package mozzarella cheese, shredded
1 16-ounce bottle Italian-style salad dressing, regular or reduced fat
Cook pasta according to package directions until al dente; drain and rinse twice in cold water. In a large bowl, combine cooked pasta, pepperoni, broccoli, olives, cheese, and Italian dressing. Refrigerate at least 1 hour before serving. Makes 8 servings.
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Jeweled Fruit Salad
1 cup (8 ounces) vanilla yogurt
2 tablespoons orange juice
1 tablespoon mayonnaise
1/2 teaspoon grated orange peel
1 pint fresh strawberries, sliced
1-1/2 cups green grapes, halved
1 11-ounce can mandarin oranges, drained
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries
1 medium kiwifruit, peeled and chopped
1/4 cup fresh or frozen cranberries, thawed and halved
In a small bowl, combine the yogurt, orange juice, mayonnaise and orange peel. In a large serving bowl, combine the fruit. Toss with dressing. Makes 12 servings.
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Ranch Potato Salad
6 medium potatoes
2 celery ribs, thinly sliced
1 medium onion, chopped
1/2 cup ranch salad dressing, regular or reduced fat
Peel and dice potatoes then boil until tender; drain and cool. Combine with celery and onion. Add salad dressing and chill until ready to serve. Makes 4 to 6 servings.
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Blueberry Gelatin Salad
2 3-ounce packages raspberry flavored gelatin mix
2 cups hot water
1 20-ounce can crushed pineapple, drained
1 21-ounce can blueberry pie filling
1 8-ounce package cream cheese
1/2 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla extract
Combine hot water and gelatin; stir until dissolved. Stir in pineapple and blueberry pie filling. Pour into a 9x13 inch dish and chill in refrigerator until firm.
Cream together cream cheese and sugar. Beat in sour cream and vanilla. Spread over firm gelatin. Chill until serving. Makes 15 servings.
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Pantry Pointers
When cooking pasta, boil plenty of water. This reduces the chances that the pasta will stick together and it helps the pasta cook more evenly.
Remember the real purpose of the holiday, and take time to honor and reflect on the sacrifices made by Americans in combat.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, May 14, 2007
Stay cool by cooking slow
When the weather gets warmer, staying inside to cook can sound unappealing. While we often associate slow cookers with hearty winter meals, slow cookers free up time for outdoor activities and help keep the kitchen cool.
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Barbecued Pork Chop Dinner
6 small red potatoes, cut into quarters
6 medium carrots, cut into 1-inch pieces
8 bone-in pork loin or rib chops (1/2 inch thick and 8 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 28-ounce bottle barbecue sauce
1 cup ketchup
1 cup cola
2 tablespoons Worcestershire sauce
Place potatoes and carrots in a 5-quart slow cooker. Top with pork chops. Sprinkle with salt and pepper. In a small bowl, combine the barbecue sauce, ketchup, cola and Worcestershire sauce; pour over chops. Cover and cook on low until meat and vegetables are tender, about 8 hours. Makes 8 servings.
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Italian Beef Sandwiches
1 3- to 4-pound boneless beef chuck roast, trimmed
3 tablespoons dried basil
3 tablespoons dried oregano
1 cup water
1 envelope onion soup mix
10 to 12 Italian rolls or sandwich buns
Place roast in a 5-quart slow cooker. Combine basil, oregano and water; pour over roast. Sprinkle with soup mix. Cover and cook on low until meat is tender, about 7 to 8 hours. Remove meat; shred with a fork and keep warm. Strain broth; skim off fat. Serve meat on rolls; use broth for dipping if desired. Makes 10 to 12 servings.
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Chicken with Vegetables
1 cup sliced fresh mushrooms
4 chicken drumsticks, skin removed
4 chicken thighs, skin removed
4 celery ribs, sliced
1 cup sliced zucchini
1 cup sliced carrots
1 medium onion, sliced
1 cup tomato juice
1/2 cup chicken broth
1 garlic clove, minced
1/4 teaspoon paprika
Pepper to taste
3 tablespoons cornstarch
3 tablespoons cold water
Hot cooked rice
Place mushrooms and chicken in a 3-quart slow cooker. Add the celery, zucchini, carrots, onion, tomato juice, broth, garlic, paprika and pepper. Cover and cook on low for 5 hours or until meat juices run clear.
Remove chicken and vegetables; keep warm. Transfer cooking juices to a saucepan; skim fat. Combine the cornstarch and water until smooth; add to the juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Pour over chicken and vegetables; serve over rice. Makes 4 servings.
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Pantry Pointers
Don’t remove the lid of a slow cooker unless necessary. Every time the cover comes off, you lose heat that is equal to 30 minutes of cooking time.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, May 07, 2007
Make something chocolaty for Mom
Chocolate treats are enjoyable anytime, but they make an especially nice surprise on Mother’s Day. Whether you want to try something new and unique or something a little easier, you rarely can go wrong with chocolate.
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Chocolate Hazelnut Fruit Crepes
1 cup chocolate hazelnut spread, such as Nutella
4 crepes (recipe follows)
4 bananas, sliced
Whipped cream
Spread 1/4 cup of chocolate hazelnut spread onto each crepe. Arrange 1 sliced banana down the center of each one. Roll up, and place in a warm skillet over medium heat. Let them warm up for about 90 seconds. Transfer to plates, and serve topped with whipped cream. Makes 4 servings.
Crepes
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook each crepe until the bottom is light brown, about 2 minutes. Loosen with a spatula, turn and cook the other side. Makes 4 servings.
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Chocolate Mousse Cake
1 18.25-ounce package chocolate cake mix
1 14-ounce can sweetened condensed milk
2 1-ounce squares unsweetened chocolate, melted
1/2 cup cold water
1 3.9-ounce package instant chocolate pudding mix
1 cup heavy cream, whipped
Preheat oven to 350 degrees. Prepare and bake cake mix according to package directions for two 9-inch layers. Cool and remove from pans. In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in the water, then instant pudding until smooth. Chill for at least 30 minutes.
Remove the chocolate mixture from the refrigerator, and stir to loosen. Fold in whipped cream and return to the refrigerator for at least another hour.
Place one layer of cake onto a serving plate. Top with 1-1/2 cups of the mousse, then cover with the remaining cake layer. Frost with the remaining mousse, and refrigerate until serving. Garnish with fresh fruit or chocolate shavings if desired. Makes 14 servings.
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Pantry Pointers
When melting chocolate to use as an ingredient in baked goods, cool the chocolate before adding to other ingredients unless the recipes specifies otherwise.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com