Tuesday, August 2, 2011

Beyond Glaze

We had a bridal shower for my cousin Katie a few weeks back and my aunt Terese brought these amazing doughnuts.. 

She got them at Beyond Glaze.

Lemon, Toasted Coconut, Cookies and Cream, Raspberry Mango,
S'more, Blueberry Bliss, Pumpkin Chocolate Chip, to name a few.

Don't you want one?

Bandera Cornbread

During our beach trip this year, we went to a restaurant called Bandera, in Corona Del Mar. My aunt had been there the year before and raved about the cornbread. We ordered a whole table full and wished we had ordered more. I’m not a big cornbread person, but this stuff is divine. Although it has peppers and cheese, it has more of a rich sweet taste—almost like dessert. When I got home from the trip, I found a clone recipe asap, added a little honey, and voila. Bandera cornbread.

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 teaspoon salt
4 teaspoons baking powder
1 (15 ounce) can creamed corn
2 ounces green chili peppers (1/2 small can, roasted syle)
1 cup butter
1 cup sugar
3/4 cup honey
1/2 cup cheddar cheese (shredded)
1/2 cup monterey jack cheese (shredded)

Preheat oven and cast iron skillet to 300 degrees. (I used a 9 inch dutch oven + 8X8 square pan, or loaf pan. The batter should only come up the sides of the cast iron about 1 1/2 inches. Cook any extra batter in a separate pan. A 12 inch cast iron skillet or dutch oven should fit all of it. **At Bandera, they use small cast iron skillets (about 6" diameter, 2" deep?...fun idea, but i haven't found any. I think I need to look at a camping/rec store)
Mix flour, cornmeal, salt, and baking powder and set aside. Melt butter and combine with sugar, honey, creamed corn and chili peppers. Mix to combine. Add eggs one-by one and mix until well blended. Add cheese. Fold-in flour mixture until mixed well, clumps are okay.

Carefully remove cast iron skillet from oven and evenly coat top and sides with canola/vegetable oil. Pour in cornbread batter.

Bake 30-45 minutes, or until top is golden brown and a toothpick inserted in the center comes out clean.

Crab Cakes

  • 1 pound crabmeat, picked free of shells (if you're on a budget, use imitation)
  • 1/3 cup crushed crackers or Panko (I recommend Panko bread crumbs)
  • green onions (green and white parts), finely chopped
  • 1/2 cup finely chopped bell pepper
  • 1/4 cup mayonnaise
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dry mustard (use 1 tsp if you like more mustard flavor)
  • 1/2 lemon, juiced
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • Dash cayenne pepper
  • Flour, for dusting
  • 1/2 cup peanut oil (I used canola--just use what you have)
  • Favorite dipping sauce, for serving
In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.
I also served with sauteed asparagus.
Adapted from Paula Deen's recipe

Tuesday, February 15, 2011

Grilled Chicken Alfredo

Got the sauce recipe from Tyler Florence. It's fool proof. And simple. I've made it for guests 3 times in the past couple weeks.. and let's just say it did not disappoint.

Sometimes I try not to look at the ingredients as I put them in because I can feel my thighs enlarging.. but it is oh so worth it.

2-3 chicken breasts, thawed
marinade (italian dressing, minced garlic)
1 pint heavy cream
1/2 cup (1 stick) butter
1 cup grated Parmigiano-Reggiano cheese
2 cloved minced garlic
black pepper
1 lb (dry) pasta of your choice (i like fettucini or penne)

1. If time permits, marinate 2-3 chicken breasts in something yummy (I usually use Italian dressing and some minced garlic). If not, whatev. The alfredo gives it enough flavor. Cook the chicken as desired. I use the good old George Foreman, but you could cut it up and saute it in a pan with some olive oil. 

2. Prepare pasta as directed on package.

3. While pasta is cooking, prepare the alfredo. This step takes only 5-10 minutes.. it's eeeasy! Heat heavy cream over low-medium heat in a deep saute pan. Add garlic and butter and whisk gently to melt. Sprinkle in cheese (save a small handful) and stir to incorporate. Season with freshly cracked black pepper. 

4. Pour hot pasta in a serving dish. Place grilled chicken strips over pasta and pour alfredo sauce over top. Toss the extra cheese on that heaping pile of heaven and eat up.

Friday, August 6, 2010

lettuce wraps

3-4 chicken breasts, precooked and chopped 
2 carrots, roughly chopped
1 onion, chopped
2 green onions, chopped
3/4 cup chicken broth 
1 Tbsp peanut oil
1 Tbsp sesame oil (if you don't have these oils, use vegetable oil.. it wont make that big of a difference)
1 tsp fresh ginger root, peeled and minced
1/3 cup soy sauce

3/4 cup soy sauce
1/4 cup rice vinegar
1 tsp sesame oil
1 Tbsp fresh ginger root, peeled and minced
2 garlic cloves minced
1 Tbsp lemon juice
1 Tbsp corn starch mixed with equal part cold water

1-2 iceberg lettuce heads, peeled apart into shell shaped pieces
rice stick noodles (come in an orange package)

Heat peanut and sesame oil in a stir fry pan. Add onions and ginger root, saute for 2 minutes or so. Add chopped chicken, carrots, broth, and soy sauce. Cook on medium heat until most of the liquid evaporates, stirring occasionally; about 10 minutes.

Combine all dipping sauce ingredients in separate bowl.

Fry rick stick noodles in very hot oil until they puff up. (see instructions on package)

ASSEMBLE: Scoop chicken mixture into lettuce leaf. Pour about 2 tablespoons of sauce over top and sprinkle with rice noodles.

turkey bacon pesto panini

sliced sourdough bread
olive oil
fresh mozzarella

for the spread:
handful fresh basil, chopped
1/4 cup shredded parmasean cheese
1 clove garlic, minced
3/4 cup mayo

Combine basil, cheese, garlic, and mayo. Brush bread slices with olive oil. On the inside, spread basil mixture, layer turkey, mozzarella, sliced tomato, and bacon. Cook on George Foreman or panini press until golden brown.

turkey mozz panini with apricot dijon sauce

sliced sourdough bread
olive oil
fresh mozzarella
lettuce or spinach
apricot jam
dijon or spicy brown mustard

For the sauce: combine equal parts apricot jam, mustard, and mayo. (1 heaping Tbsp of each will be enough for 2 paninis).

Spread olive oil on the surface of bread slice that will be touching grill. On the inside, spead the apricot mixture, layer turkey, sliced avocado, and mozz. Place on a preheated George Foreman or Panini press. Cook until golden brown and crispy. Take off grill, open panini and stuff with lettuce or spinach.