Easy Slow Cooker BBQ Beef Brisket Recipe I think doing it a day or two ahead is fine. One thing I found is brisket releases a LOT of fat. And while I have nothing against fat there is way too much. Having time to chill and separate is great. If you do in the oven I would think 300 is good temp but if you have the time you can do 250. Once done take the meat out, let cool, wrap and refrigerate. Have fun at your party! Spiced Pork Chops with Sweet and Sour Glaze (Agrodolce) Recipe : Giada De Laurentiis Directions Pork: In a large, heavy skillet, heat the olive oil over high heat. Season the pork chops with salt and pepper, to taste, and sprinkle with the red pepper flakes. Add the pork to the pan and cook until cooked through. for about 5 to 6 minutes on each side, or Remove the pork from the pan, cover loosely with foil, and set aside. Glaze: In a small saucepan, bring the vinegar, honey, garlic, scallions, and rosemary to a boil over medium-high heat, stirring occasionally, until the honey has dissolved. Arrange the pork chops on a platter and drizzle with the glaze.
Moussaka - Recipe for Greek Moussaka with Eggplant Moussaka is a casserole made by layering eggplant with a spiced meat filling then topping it off with a creamy bechamel sauce that is baked to golden perfection. It is perhaps the most widely recognized of all Greek dishes and was made famous by the legendary Greek chef, Nicholas Tselementes. This eggplant version is the traditional rendition, however you can also layer in potatoes, zucchini, or whatever vegetables you prefer. It's hearty and filling so you won't need many side dishes. While it can be time consuming to prepare, I think you will find that once complete it is a very worthwhile endeavor. To see an updated/different version, check out: Moussaka | Greek Eggplant Dish Prep the Vegetables: Using a sharp peeler, partially peel the eggplants, leaving strips of peel about 1 inch wide around the eggplant. Peel the potatoes and boil them whole until they are just done. Preheat the oven to 400 degrees. Line two baking sheets with aluminum foil and lightly grease. Make the Meat Filling:
Pumpkin & Black Bean Burgers As promised in the last post, this is the reason I made the lemon cilantro crema. I typically save eating out for the weekend as a sort of treat (i.e. you don't have to cook or bake tonight), but last friday night I had it in my head I was going to finally try Sara's pumpkin and black bean patties. I also got it in my head to make a lemon cilantro crema to slather on the buns as well as a side of roasted sweet potato wedges to enjoy on the side. The planning of this dish started in the morning, and taunted me until I could get home to my kitchen and actually make it. (does this ever happen to anybody? maybe it's just me...) Combine the pumpkin, oil, spices, and salt in a food processor and process until smooth. serving suggestionsAs photographed, the patties are served on a lightly toasted sprouted grain bun with a bit of lemon cilantro crema, sliced avocado, field greens, and crumbled feta.
Pork Souvlaki with Tzatziki I’ve been holding out on you. Earlier this year I was thumbing through the March issue of Food & Wine magazine, when I came across this recipe for Pork Souvlaki & Tzatziki. It stuck out for two main reasons. First, was the presentation. Souvlaki, a classic Greek dish of marinated and cubed pork or lamb, is usually cooked with onions on a skewer. Secondly, the recipe just seemed flavorful and easy. Since first making it back in March, this recipe has become one of favorite finds of the year. The secret is in marinating the pork and onions in the lemon juice, olive oil mixture. Serving it with the tzatziki (yogurt sauce) really rounds it out. Now, you maybe asking, “If you love this dish so much, why have you been sitting on it for half a year?” So, if the photos don’t scare you off, I encourage you to give this recipe a try. 1¼ lbs pork loin, cut into 3-by-1/2 strips 1 large onion, cut into ½” wedges ¼ cup plus 2 TBL extra-virgin olive oil 2TSP dried oregano 1 cup Greek whole-milk yogurt
Homemade Taco Seasoning Taco seasoning is one of my favorite spice mixes. I love all things Mexican. Food. Sadly, store bought taco seasoning is full of nasty stuff with an ingredients label that reads like a chemistry textbook. Not only is this homemade taco seasoning more nutritious, it’s also cheap! First, the secret to eating well on a budget is to properly manage my kitchen. And Second, I’ve simply had to cut other stuff out of our budget to make room for nourishing, real foods. Homemade Taco Seasoning Homemade Taco Seasoning: The Players Makes 1 taco-seasoning packet worth. 1 Tbsp. Homemade Taco Seasoning: The How-To Now for the easy part: mix all the spices together and store in an airtight container. The amounts listed above make up about 2 Tbsp. of homemade taco seasoning mix — the perfect amount to replace one store bought 1.25oz packet. If you’re like me, you’ll want to make more of this taco seasoning and store it in your pantry for ease of use next time. 1/4 C. plus 1 Tbsp. Enjoy!
Chickpea Pumpkin Burgers Two little pumpkins, too many recipes was I tempted by. For a few weeks the pretty little squashes graced my kitchen table while I imagined the occasion for their sacrifice. The carving knife was finally brought out after I saw Helen Graves' pumpkin and chickpea burgers. While pumpkin butchering is a rather laborious experience, the yield is worth the effort: a few cups of flesh stashed away in the freezer, and roasted pumpkin seeds, scrumptious patties and wholesome pumpkin scones were offered up this past weekend. Certainly a cure for the onset of the winter blues. I don't recall pairing chickpeas with pumpkin before, but after tasting this vegetarian burger, I now know what I was missing.
Pork Rouladen November 1, 2010 Pork Rouladen I hope everyone had a fun Halloween! Thankfully all the boys were healthy enough this year to head out and trick or treat (last year Nick was stuck inside with the swine flu, poor kid). This was Drew’s first time trick or treating and he did fabulous. And now, of course, with Halloween officially being over, it’s time to start thinking about Thanksgiving and Christmas. I do enjoy, on occasion, cooking family dishes that remind me of my roots. I figured it was high time I shared our version, but seeing as I don’t eat red meat all that often, I substituted pork in the place of it’s traditional counterpart. Ingredients Needed: 1 Pd. of Pork Cutlets 1 Onion, Chopped 4 Pieces of Bacon, Cut in Half 4 tsp of Dijon Mustard 4 Dill Pickles Salt Pepper Paprika 1 Tbsp of Oil 1 Cup of Water 1 Tbsp of Corn Starch First up, you’ll grab your cutlets and pound them out nice and thin. Now it’s time to load them up with the good stuff. Serve it up over egg noodles or spaetzle.
Braised Beef Ravioli with Butter Sage Sauce (koko's corner) a.k.a.I Ravioli con lo Stracotto. Ravioli stuffed with a rich braised beef and Parmesan cheese; then tossed in a sage butter sauce. Sound good to you? then let's get going... I made the braised beef especially for this recipe. For the filling, you'll need, one pound of braised beef along with half a cup of the braised beef sauce, a couple of eggs, one cup of Parmesan cheese, salt and pepper. In the bowl of a food processor, pulse the meat a few times, then add the sauce and eggs the Parmesan cheese, salt and freshly ground black pepper. Set aside Now gather the ingredient for the pasta. 2 cups (250g) all purpose flour and 3 large eggs I used a stand mixer. Using the dough hook, gradually add the flour until you have a soft managable dough. You might not need all the flour Turn the dough out onto the counter, gather it up into a disk and let it rest, covered for 30 minutes. Cut off a piece of the dough, about the size of a large egg. That dough is as smooth as a baby's bottom italian dishes, meats
Pesto Mozzarella Grilled Cheese and Green Goddess Soup You might think I’m crazy for even so much as suggesting soup as a viable dinner option right now, but this Green Goddess Soup is worth the mere fifteen minutes of eat it takes to make it! And it pairs perfect with this pesto mozzarella grilled cheese sandwich. For the recipe, check out my post on Marcus Samuelsson’s blog! I am also submitting this to Deb over at Kahakai Kitchen for Souper Sundays! You are reading this post on Eats Well With Others at Corn-Stuffed Tomatoes with Wisconsin Muenster Cheese Recipe at CooksRecipes.com These tomato 'cups', filled with a tasty mixture of shredded Muenster cheese, bacon, corn and fresh thyme, make a terrific side dish with great presentation. Recipe Ingredients: 6 medium tomatoes 1 tablespoon butter 1/4 cup sliced green onions 1/3 cup diced green pepper 2 1/2 cups fresh corn kernels (4 to 5 ears), cut from the cob 2 tablespoons water 1 tablespoon fresh thyme leaves, or 1/4 teaspoon dried thyme 6 slices chopped cooked bacon 2 tablespoons mayonnaise 1 1/2 cups shredded Wisconsin Muenster cheese Cooking Directions: Slice the tops from the tomatoes. Makes 6 servings. Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.