If you are not a cookbook collector like me, there are some really good, inexpensive tools to have on-hand in your kitchen.
I strongly recommend the Notebook version of the Taste of Home Cookbook. It comes in a three ring binder, and each section has tips, technique explanations, and pictures of every single recipe, which is a big plus!
In addition, there are some standby recipes, like meatloaf, for example, that are presented in four forms... Classic, which is usually my favorite, and most like Grandma would make
Time Saver, which allows you to make it ahead of time or cut corners on weeknights, when time is short
Light, which is the slimmed down version. I have made lots of the light recipes, found that none of them made me sacrifice taste... they were yummy!
Serves 2... self explanatory.
These books have a tremendous way of separating the recipes by type, offer great tips, even goes so far as to tell you how much to serve per person and how much to buy vs. yield. The ingredient substitutions and the food equivalents sections are on the inside covers, so you never have to hunt. There is a kitchen basics section, and ... I saved the best part for last..
ALL OF THE RECIPES ARE FROM REAL COOKS WHO READ THE TASTE OF HOME MAGAZINE, NOT FROM SCIENTISTS, PROS, ETC...
This book costs about $25 but has everything you need to start off in the kitchen, and has been my gift to brides, couples who purchase a house through me, etc.
Worth every single penny, and especially helpful if you don't have 30 or 40 cookbooks to reference... you can start at the front and work your way through it and become a pro in no time!
Friday, September 24, 2010
Herb Stuffed Pork Loin
I made this a few years ago and took it to a teacher's luncheon we had at school. It was so well received that it has become one of my staples.. it is Beautiful, tasty and unique...
1 Boneless Pork Loin Roast, approximately 3 pounds
1/4 cup Dijon Mustard
4 Garlic Cloves, minced or equivalent of pre minced
1/3 cup minced chives
1/4 cup minced fresh sage or 4 teaspoons rubbed sage
2 Tablespoons minced fresh Thyme or 2 teaspoons dried Thyme
1 Tablespoon minced fresh Rosemary or 1 teaspoon dried rosemary, crushed
2-3/4 teaspoons pepper, divided
1 teaspoon salt, divided
1Tablespoon Olive Oil
1. Starting about a third in from one side, make a lengthhwise slit down the roast to within 1/2 inch of the bottom. Turn roast over and make another lengthwise slit, starting about a third in from the opposite side. Open roast so it lies flat' cover with plastic wrap. Flatten to 3/4 inch thickness' remove plastic wrap.
2. Combine the mustard and garlic;rub two-thirds of the mixture over the roast. Combine the chives, sage, thyme, rosemary, 3/4 teaspoon pepper and 1/2 teaspoon salt. Sprinkle two thirds of the herb mixture over roast.
3. Roll up jelly roll style, starting with a long side; tie several times with kitchen twine. Rub oil over roast and sprinkle with remaining salt and pepper.
4. If grilling the roast, coat grill rack with cooking spray before heating the grill. Grill roast, covered, over indirect medium heat or bake, uncovered, at 350 for 1 hour.
This is a beautiful presentation, especially if you allow it to cool a little and slice it with an electric knife, then arrange the slices spiraled, so the herbs and mustard show. Be sure to remove all the kitchen string before slicing, or it will absolutely shred the string and you will find pieces in the roast.
This makes a lovely Sunday Supper, and I prefer to prep it on Saturday night, wrap it in plastic wrap and refrigerate overnight... take out of the fridge and set on counter for about 20 - 30 minutes before cooking.
It makes the pork take on the flavor of the herbs.
1 Boneless Pork Loin Roast, approximately 3 pounds
1/4 cup Dijon Mustard
4 Garlic Cloves, minced or equivalent of pre minced
1/3 cup minced chives
1/4 cup minced fresh sage or 4 teaspoons rubbed sage
2 Tablespoons minced fresh Thyme or 2 teaspoons dried Thyme
1 Tablespoon minced fresh Rosemary or 1 teaspoon dried rosemary, crushed
2-3/4 teaspoons pepper, divided
1 teaspoon salt, divided
1Tablespoon Olive Oil
1. Starting about a third in from one side, make a lengthhwise slit down the roast to within 1/2 inch of the bottom. Turn roast over and make another lengthwise slit, starting about a third in from the opposite side. Open roast so it lies flat' cover with plastic wrap. Flatten to 3/4 inch thickness' remove plastic wrap.
2. Combine the mustard and garlic;rub two-thirds of the mixture over the roast. Combine the chives, sage, thyme, rosemary, 3/4 teaspoon pepper and 1/2 teaspoon salt. Sprinkle two thirds of the herb mixture over roast.
3. Roll up jelly roll style, starting with a long side; tie several times with kitchen twine. Rub oil over roast and sprinkle with remaining salt and pepper.
4. If grilling the roast, coat grill rack with cooking spray before heating the grill. Grill roast, covered, over indirect medium heat or bake, uncovered, at 350 for 1 hour.
This is a beautiful presentation, especially if you allow it to cool a little and slice it with an electric knife, then arrange the slices spiraled, so the herbs and mustard show. Be sure to remove all the kitchen string before slicing, or it will absolutely shred the string and you will find pieces in the roast.
This makes a lovely Sunday Supper, and I prefer to prep it on Saturday night, wrap it in plastic wrap and refrigerate overnight... take out of the fridge and set on counter for about 20 - 30 minutes before cooking.
It makes the pork take on the flavor of the herbs.
Wednesday, September 22, 2010
Chocolate Truffle Cheesecake
1 1/2 cups chocolate wafer crumbs
2 Tablespoons sugar
1/4 cup butter or margarine, melted
I sometimes have a hard time finding chocolate wafers, so I used some graham crackers, with baking cocoa, and use an extra Tablespoon of sugar to counteract the bitterness of the cocoa.It is less expensive, and no one notices when I make the change, because the cheesecake is so darned good...
Filling
1/2 cup semi sweet chocolate chips
1/4 whipping cream
3 to 4 packages cream cheese, softened (8 ounce blocks)
1 cup sugar
1/3 cup baking cocoa
3 eggs
1 teaspoon vanilla extract
Topping
1 1/2 cups semisweet chocolate chips
1/4 cup whipping cream
1 teaspoon vanilla extract
In a small bowl, combine cookie crumbs and sugar; stir in butter and press onto the bottom of a spring form pan. Place on a baking sheet. Bake at 350 for about 10 minutes. Cool on a wire rack. Reduce heat to 325
In a saucepan over low heat, melt chocolate chips; stir until smooth. Remove from the heat and add cream. Mix well. Set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and reserved chocolate mixture just until blended. Pour over crust. Place pan on a baking sheet. Bake for 45-50 minutes or until center is almost set.
For topping, melt chocolate chips in a saucepan over low heat, stirring until smooth. Remove from heat and stir in cream and vanilla. Mix well. Spread over filling and refrigerate overnight.
Carefully run a knife around the edge of pan to loosen. Remove sides of the pan. Just before serving, garnish with whipped cream dollops and miniature chocolate kisses.
This one gets better with each bite you take!
Monday, September 13, 2010
Chili
I vary my recipe depending upon my mood, my tastes, and the temperature outside,but all of the recipes I use generally start like this or are a variation of it. I know, most people use kidney beans,and I would, but my husband doesn't like them, so I use pintos (from a can, NOT seasoned with meat, or the taste of the chili will change) but any bean you like is fine, and a variety adds flavor to the chili!
2lbs. ground beef or chuck, crumbled, browned and drained
1 large onion, chopped
1 large can crushed tomatoes (if you want a smoother chili, use tomato puree)
1-2 cans tomato sauce
3-4 15oz. cans pinto or chili seasoned beans
3 Tablespoons chili powder
1 Tablespoon garlic powder
1 teaspoon cayenne powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 can beef broth, (save the can)
Start by browning and draining the ground beef, using salt as you cook it to add flavor to the beef, then add the tomatoes or puree, the beans, and the beef broth. Add the onion (I like it freshly diced, but you can saute them and get them started cooking if you like, with the beef.), the spices, and see if you need more liquid. If you do, add water to the mix, using the can for measurement. If this isn't enough, use 1/2 can water and a bullion cube, so the mix doesn't get too bland.
If it isn't hot enough enough, add more chili powder and cayenne, adding half as much cayenne as chili powder with each addition. Remember, the flavors intensify as it cooks, so if it is extra hot as you taste it now, it will only get hotter! Simmer until it is the thickness you like,( I leave it a little thinner if serving with tamales for a "full house") and taste periodically. If you are serving it over tortillas as in nachos, thicken it up a bit, by adding some tomato paste...
Just before serving,add 1/2 teaspoon sugar, and, if you want some extra heat, add some diced jalapenos.
2lbs. ground beef or chuck, crumbled, browned and drained
1 large onion, chopped
1 large can crushed tomatoes (if you want a smoother chili, use tomato puree)
1-2 cans tomato sauce
3-4 15oz. cans pinto or chili seasoned beans
3 Tablespoons chili powder
1 Tablespoon garlic powder
1 teaspoon cayenne powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 can beef broth, (save the can)
Start by browning and draining the ground beef, using salt as you cook it to add flavor to the beef, then add the tomatoes or puree, the beans, and the beef broth. Add the onion (I like it freshly diced, but you can saute them and get them started cooking if you like, with the beef.), the spices, and see if you need more liquid. If you do, add water to the mix, using the can for measurement. If this isn't enough, use 1/2 can water and a bullion cube, so the mix doesn't get too bland.
If it isn't hot enough enough, add more chili powder and cayenne, adding half as much cayenne as chili powder with each addition. Remember, the flavors intensify as it cooks, so if it is extra hot as you taste it now, it will only get hotter! Simmer until it is the thickness you like,( I leave it a little thinner if serving with tamales for a "full house") and taste periodically. If you are serving it over tortillas as in nachos, thicken it up a bit, by adding some tomato paste...
Just before serving,add 1/2 teaspoon sugar, and, if you want some extra heat, add some diced jalapenos.
Friday, September 10, 2010
Dressing for Turkey, etc.
I absolutely loved my grandmothers dressing as I was growing up. We didn't have stuffing on Thanksgiving, we had dressing. Guess she knew even then what the reports say today, that the turkey cooking so slowly is breeding grounds for food poisoning... whatever the reason, she made the best. I can't duplicate it exactly, but this is as close as I can get for now.
One bag Pepperidge Farm Stuffing Mix in the blue bag.
Italian seasoned or garlic seasoned croutons, about 2 cups, reserving about 1/2 cup for topping.
Two cans chicken broth
one chopped onion, chopped small but not minced
2 stalks diced celery
one clove minced garlic
one stick real butter, salted or not depending on your tastes
1 1/2 teaspoons ground sage
1/2 teaspoon salt
1/4 teaspoon to 1/2 teaspoon poultry seasoning
1/4 teaspoon garlic powder
Melt butter on low heat in skillet, and add onions and celery, diced to similar size. Saute until onions are translucent, but not changed in color.
Remove from heat and allow to cool so you can touch it...
Meanwhile, in a large bowl, mix all the dry ingredients,except the reserved amount of croutons, leaving broth and sauteed vegetables out for now.
Mix well, begin adding small amounts of broth, until desired wetness is achieved. I like mine wet, some like it dryer. Taste this mixture. If not spiced to your liking, add the tastes you like. If you like it really sagey... add more, or garlic, etc. adding ONLY a tiny bit at a time and mixing well as you add,then add butter and veggies, mixing well.
Put into a baking dish or pan and add reserved croutons to top, scattering over surface to cover. Pour a little broth or water over the croutons so they cook, and don't get hard...
Bake at 350 until done, but not hardened on edges. If you like, you can cook covered with foil and remove foil and brush melted butter or pats of butter to the top, to slightly brown the last few minutes of cooking.
I vary on apples, for the apple and pork combination.
If I am making the recipe by adding diced apples, walnuts, cranberries, etc. and if I am using it as a side dish to pork, I use apples only, to achieve the pork and apple complimentary tastes; to accompany turkey, I sometimes add cooked turkey livers, etc that are not being used otherwise, or pieces of chicken... great for taste, and gives it a "stuffing" feell, rather than a Dressing feel!
One bag Pepperidge Farm Stuffing Mix in the blue bag.
Italian seasoned or garlic seasoned croutons, about 2 cups, reserving about 1/2 cup for topping.
Two cans chicken broth
one chopped onion, chopped small but not minced
2 stalks diced celery
one clove minced garlic
one stick real butter, salted or not depending on your tastes
1 1/2 teaspoons ground sage
1/2 teaspoon salt
1/4 teaspoon to 1/2 teaspoon poultry seasoning
1/4 teaspoon garlic powder
Melt butter on low heat in skillet, and add onions and celery, diced to similar size. Saute until onions are translucent, but not changed in color.
Remove from heat and allow to cool so you can touch it...
Meanwhile, in a large bowl, mix all the dry ingredients,except the reserved amount of croutons, leaving broth and sauteed vegetables out for now.
Mix well, begin adding small amounts of broth, until desired wetness is achieved. I like mine wet, some like it dryer. Taste this mixture. If not spiced to your liking, add the tastes you like. If you like it really sagey... add more, or garlic, etc. adding ONLY a tiny bit at a time and mixing well as you add,then add butter and veggies, mixing well.
Put into a baking dish or pan and add reserved croutons to top, scattering over surface to cover. Pour a little broth or water over the croutons so they cook, and don't get hard...
Bake at 350 until done, but not hardened on edges. If you like, you can cook covered with foil and remove foil and brush melted butter or pats of butter to the top, to slightly brown the last few minutes of cooking.
I vary on apples, for the apple and pork combination.
If I am making the recipe by adding diced apples, walnuts, cranberries, etc. and if I am using it as a side dish to pork, I use apples only, to achieve the pork and apple complimentary tastes; to accompany turkey, I sometimes add cooked turkey livers, etc that are not being used otherwise, or pieces of chicken... great for taste, and gives it a "stuffing" feell, rather than a Dressing feel!
Fried Chicken Tenders (Buffalo Tenders)
I love buffalo wings, tenders, etc. and have become pretty good at them if I do say so myself. I have modified my recipe over the years, to what it is today. The one thing I haven't done is mess with the sauce, once I got it like I wanted it. I actually had a principal at the school ask me for a bottle of my sauce for his birthday. I gave it to him, and he said he put it on everything, even drank some from the bottle... I guess he liked it, huh?
This covers about 3 lbs of chicken, and when I make these, that is the least I get by with.If you aren't going to make that many, put the mixture in an air proof container, ziploc bag, etc. and save what you don't need for later.
Breading
2 cups self rising flour (don't know why, but it must be self rising. Tried it with plain flour and it was lousy)
1teaspoon garlic powder
1 teaspoon ground red pepper or cayenne powder
salt to taste
pepper
1/2 teaspoon Tiger seasoning (Praise Allah seasoning-does contain MSG- omit if you can't have it)
To save money, I buy boneless skinless chicken breast when they are on sale and cut them to suit myself. If I want "tenders" , I cut the breasts into strips. If I want "nuggets", I cut it into cubes.
Coat the chicken in the breading and put into refrigerator for at least 30 minutes. This is important to the process, since the juices from the chicken and the breading create more of a "batter". If you batter the tenders using traditional batter methods, it not only makes the chicken too "bready", but it gets tough.
Take the chicken out of fridge, use a fork or toothpick, etc to get one at a time and drop into hot oil. Deep fry until brown and drain on paper towels.
While they drain, make your buffalo sauce
1 entire bottle of Hot pepper sauce... Louisiana Hot Sauce works fine, but I prefer Great Value brand. This is NOT Texas Pete, or Tabasco... too thin for this.
1 stick REAL salted butter
Melt butter, until totally melted and liquid, but not browned. Add sauce, stir well and bring to a slight boil, not a rolling boil. Add a few drops of vinegar, if you want to keep the sauce.
Put into large bowl and add chicken tenders. Toss quickly and drain sauce off tenders, so they don't get soggy. Strain remaining sauce and serve in ramekins or put in fridge for use on next batch of chicken.
Serve with Blue Cheese or Ranch Dressing.... I also make homemade french fries and serve the chicken on top of them, so that the sauce drips onto them and dip the fries in Ranch, with the buffalo sauce on them... yummy!
This covers about 3 lbs of chicken, and when I make these, that is the least I get by with.If you aren't going to make that many, put the mixture in an air proof container, ziploc bag, etc. and save what you don't need for later.
Breading
2 cups self rising flour (don't know why, but it must be self rising. Tried it with plain flour and it was lousy)
1teaspoon garlic powder
1 teaspoon ground red pepper or cayenne powder
salt to taste
pepper
1/2 teaspoon Tiger seasoning (Praise Allah seasoning-does contain MSG- omit if you can't have it)
To save money, I buy boneless skinless chicken breast when they are on sale and cut them to suit myself. If I want "tenders" , I cut the breasts into strips. If I want "nuggets", I cut it into cubes.
Coat the chicken in the breading and put into refrigerator for at least 30 minutes. This is important to the process, since the juices from the chicken and the breading create more of a "batter". If you batter the tenders using traditional batter methods, it not only makes the chicken too "bready", but it gets tough.
Take the chicken out of fridge, use a fork or toothpick, etc to get one at a time and drop into hot oil. Deep fry until brown and drain on paper towels.
While they drain, make your buffalo sauce
1 entire bottle of Hot pepper sauce... Louisiana Hot Sauce works fine, but I prefer Great Value brand. This is NOT Texas Pete, or Tabasco... too thin for this.
1 stick REAL salted butter
Melt butter, until totally melted and liquid, but not browned. Add sauce, stir well and bring to a slight boil, not a rolling boil. Add a few drops of vinegar, if you want to keep the sauce.
Put into large bowl and add chicken tenders. Toss quickly and drain sauce off tenders, so they don't get soggy. Strain remaining sauce and serve in ramekins or put in fridge for use on next batch of chicken.
Serve with Blue Cheese or Ranch Dressing.... I also make homemade french fries and serve the chicken on top of them, so that the sauce drips onto them and dip the fries in Ranch, with the buffalo sauce on them... yummy!
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