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Tag Archives: garlic

ROSEMARY CHICKEN WITH RICE KRISPIES

25 Saturday Apr 2015

Posted by Ceri Wilkin in Chicken, Recipes

≈ 4 Comments

Tags

beer, chicken, delicious, family, friendly, garlic, kid, legs, marinade, quick, Rice Krispies, rosemary

I love the fun, savory use of Rice Krispies in this recipe, and the appeal it has to both kids and adults.

I also appreciate that it can be made in advance, I left mine in the marinade for much longer than the suggested one hour. The soaked and steeped chicken then only needed to be browned quickly in the skillet and finished off in the oven. The marinade kept it moist and flavorful, which also appealed to our whole family.

ROSEMARY CHICKEN WITH RICE KRISPIES

rosemary chicken with rice krispies

Two 12-ounce bottles of beer

1 cup coarsely chopped rosemary sprigs, plus 1/4 teaspoon chopped leaves

1/2 cup crushed garlic cloves, plus 1 clove crushed

1/2 cup apple cider vinegar

salt and pepper

8 chicken legs, skin-on

2 tablespoons olive oil

1 cup Rice Krispies cereal

1/4 cup chopped parsley

In a large bowl, combine the beer with the chopped rosemary sprigs, crushed garlic and vinegar and season with salt and pepper. Add the chicken and turn to evenly coat. Cover and let marinate in the refrigerator for 1 hour.

Heat oven to 425F. Remove the chicken form the marinade and pat dry, discard the marinade. In a large cast-iron skillet, heat the oil. Season the chicken with salt and pepper. Cook the chicken over moderately high heat until golden and crisp, 4 to 5 minutes. Transfer skillet to the oven and bake for 15 to 20 minutes, until browned and cooked through. Transfer to a platter.

Pour off all but 1/4 cup of the oil from the skillet. Add the chopped rosemary leaves, crushed garlic clove and Rice Krispies and cook over moderate heat, stirring until the cereal is golden, about 3 minutes. Stir in the parsley and season with salt and pepper.

Sprinkle the Rice Krispies mixture on the chicken and serve.

Enjoy!

Recipe adapted from Food and Wine, May 2015

www.foodandwine.com/

SUMMER SALAD WITH MUSTARD VINAIGRETTE – FAYETTEVILLE PILATES AND BARRE

16 Thursday Apr 2015

Posted by Ceri Wilkin in Recipes, Salad

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Tags

carrot, cucumber, dijon mustard, garlic, healthy, honey, salad greens, shallot, sherry vinegar, simple, Vegetables

It has been a few weeks since I have been to my 5:30am yoga class. It seems there are many excuses to miss – Spring Break and traveling, a minor medical procedure, snuggling further under the covers in my cozy bed, stopping my Thyroid medication (although my expanding waistline encouraged me to promptly refill my prescription). However, it is one of my very favorite ways to start the day – a quiet, pleasantly dim, warm room with no internal judgement or pressure on myself to execute the poses perfectly. So this morning when my alarm chimed at 5am, I pulled on a pair of pants, fresh from the sale rack at Old Navy, brushed my teeth, smoothed my hair and applied a little spray, pencilled in my eyebrows, and made the 6 minute drive to the yoga studio. Apart from the feeling of serenity and accomplishment I feel afterwards, I also find I want to eat better and healthier all day, and more carefully choose what I fuel my body with.

SUMMER SALAD WITH MUSTARD VINAIGRETTE – FAYETTEVILLE PILATES AND BARRE

summer salad with mustard vinaigrette

spring mix

1 cup seeded and sliced English cucumber

1/2 cup sliced radish

1/2 cup carrot ribbons

salt

freshly ground black pepper

MUSTARD VINAIGRETTE

1/2 cup sherry vinegar

2 tablespoons minced shallot

2 tablespoons Dijon mustard

1 tablespoon honey

1 teaspoons minced garlic

salt

freshly ground black pepper

1 to 1 1/2 cups olive oil

SALAD

In a large bowl, combine lettuce, cucumber, radish, carrot and season to taste with salt and pepper. Drizzle with desired amount of Mustard Vinaigrette and serve.

MUSTARD VINAIGRETTE

In a medium bowl, combine vinegar and shallot. Let stand for 15 minutes. Add mustard, honey, garlic, season with salt and pepper, and whisk to combine. Gradually add olive oil, whisking constantly until mixture is smooth. Cover and chill for at least 2 hours before using.

Enjoy!

Recipe adapted from Entertain Decorate Celebrate, May/June 2014

www.celebratemag.com/

FROSTED CAULIFLOWER and WHOLE ROASTED HEAD OF CAULIFLOWER

08 Sunday Feb 2015

Posted by Ceri Wilkin in Recipes, Vegetables

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Tags

cauliflower, cheese, dramatic, feta, frosted, garlic, goat, mayonnaise, onion, roasted, whole, wine

These two dishes were a pleasant and satisfying change from our usual cauliflower sides – simply roasted, drizzled with olive oil and sprinkled with salt and pepper – and we also really enjoyed the dramatic presentation.

FROSTED CAULIFLOWER

frosted cauliflower

1 head cauliflower

2 tablespoons water

FROSTING

3/4 to 1 cup mayonnaise

1 teaspoon mustard

1/2 cup diced onions

1 clove garlic, minced

grated cheese of choice

Remove core from cauliflower but leave head whole. Place cauliflower head upside down in a covered casserole. Add water and microwave 9 minutes. Drain.

TO MAKE FROSTING: In a medium bowl, mix together the mayonnaise, mustard and onions. Spread mixture on top of cauliflower and sprinkle with grated cheese. Microwave on HIGH for 2 minutes, or until cheese melts. Serve whole or cut in wedges.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette

www.arkansasonline.com/news/features/food/

WHOLE ROASTED HEAD OF CAULIFLOWER

whole roasted cauliflower

6 1/2 cups cold water

2 1/3 cups white wine

1/4 cup salt

1 dried bay leaf

1/4 cup fresh lemon juice

6 tablespoons olive oil

2 tablespoons unsalted butter

4 teaspoons crushed red pepper

2 1/2 teaspoons sugar

1 whole head cauliflower, green leaves on bottom trimmed off

olive oil

sea salt

Whipped Goat Feta Cheese (recipe follows)

Heat oven to 500F.

In a 4-quart saucepan, combine the water, wine, salt, bay leaf, lemon juice, olive oil, butter, crushed red pepper and sugar. Add cauliflower, and bring to a boil over medium heat. Reduce heat, and simmer of 15 minutes or until a knife is easily inserted through center of cauliflower. Do not overcook.

Transfer cauliflower to a rimmed baking sheet. Discard liquid. Bake for about 15 minutes or until golden brown. Drizzle with olive oil, and sprinkle with sea salt. Serve with Whipped Goat Feta Cheese.

WHIPPED GOAT FETA CHEESE

3/4 cup goat feta

1/2 cup goat cheese

1/2 cup cream

3 tablespoons mascarpone cheese

3 tablespoons cream cheese, softened

1 tablespoon olive oil

In the container of a blender, add feta, goat cheese, cream, mascarpone, cream cheese and olive oil. Cover and blend until smooth. Cover and refrigerate for at least 30 minutes.

Enjoy!

Recipe adapted from Entertain Decorate Celebrate, January/February 2015

www.celebratemag.com/

ROASTED QUINCE AND MIXED WINTER VEGETABLES and POACHED QUINCE SALAD

10 Saturday Jan 2015

Posted by Ceri Wilkin in Recipes, Salad, Side Dishes, Vegetables

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garlic, honey, Manchego cheese, parsnips, potato, proscuitto, quince, red onions, rosemary, sweet potato, walnut oil, walnuts

I remember the wonderful quince jelly my Grandmother made, from the fruit she gathered from the tall trees behind the house she lived in when I was a kid. Surrounded on one side by a lively, colorful flower garden, and backed by a large and wondrous vegetable garden, it was a magical place, made even sweeter by her beautiful jelly.

I wanted to keep my first experience cooking quince, as easy as possible, so simply chopped and roasted it. The first time I attempted this, I couldn’t find quince, so substituted pears – I was disappointed and apologized dejectedly to our guests (the recipe follows). However, almost a year later, to my great joy, I discovered quince in the supermarket around the same time I found this recipe. Due to my lack of knowledge, I was a little uncertain whether the fruit was even ripe, but went ahead and cooked it anyway. Maybe not as delicious as my Grandmothers jelly – but a pretty good first attempt.

ROASTED QUINCE AND MIXED WINTER VEGETABLES

roasted vegetables 1

4 to 6 quince, cored and cut into 1/4 inch wedges

1 head garlic, cloves separated

4 potatoes, cut into cubes

3 sweet potatoes, peeled and cubed

4 parsnips, peeled and cut into 1-inch pieces

4 red onions, peeled and cut into wedges

5 sprigs of rosemary

1/4 cup olive oil

1/2 cup walnut oil

salt and freshly ground black pepper to taste

1/3 cup toasted walnuts, coarsely chopped

Heat oven to 400F. In a large mixing bowl, combine all ingredients except walnuts, tossing well to coat vegetables in oil. Divide vegetables, spread out in a single layer among two large baking sheets or roasting pans.

Place in oven and bake until vegetables are tender, caramelized and slightly charred, about 1 hour. Stir vegetables several times and switch pans between racks at least once during roasting.

Remove from oven and transfer to a serving bowl. Adjust seasoning if needed and scatter walnuts over the top.

Enjoy!

Recipe adapted from The Wall Street Journal, October 2013

online.wsj.com/public/page/magazine-food.html

POACHED QUINCE SALAD

poached quince salad

FOR THE POACHED QUINCES (PEARS!)

1 pound quinces (or pears)

2 tablespoons of honey

zest from 1 lemon

FOR THE SALAD

arugula

4 ounces thinly sliced prosciutto, cut into 1/4 inch wide ribbons

2 tablespoons olive oil

salt and freshly ground black pepper

1/3 cup coarsely chopped toasted, salted almonds

1 to 2 ounces of Manchego cheese

4 teaspoons of balsamic vinegar

MAKE THE POACHED QUINCES (OR PEARS)

Peel, quarter and core each quince (or pear). Put the fruit, honey and lemon zest in a 3-quart saucepan. Add enough liquid to cover mixture by 1 inch. Bring to a boil over medium high heat. Cover with a lid that is smaller than the saucepan to submerge the fruit. Reduce heat to a simmer and cook until the quinces are tender when pierced with a knife, about 45 minutes (pears will take less time). Let them cool in the cooking liquid.

ASSEMBLE THE SALADS

Toss the arugula, proscuitto, and olive oil in a large bowl. Season to taste with salt and pepper. Divide the salad evenly among plates. Slice the quinces (or pears) and arrange on each plate. Sprinkle the almonds and cheese on top. Drizzle each salad with 1 teaspoon of the balsamic vinegar.

Enjoy!

Recipe adapted from Fine Cooking, October/November 2011

www.finecooking.com/recipes

 

CITRUS HERB ROASTED CHICKEN

07 Sunday Dec 2014

Posted by Ceri Wilkin in Chicken, Recipes

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Tags

citrus, garlic, herb, lemon, orange, roasted, rosemary

There is nothing better on a chilly evening, than coming home and stepping through the door to the smell of roasting chicken.

Mum announced herself one time, back in my university days, in just this way. I came home after a long day of classes, and was greeted with the wonderful, warm, homey  smell of dinner cooking – one of the best surprises ever!

CITRUS HERB ROASTED CHICKEN

citrus herb roasted chicken

1 (3 to 4 pound) whole chicken, rinsed and patted dry

1 lemon, cut into wedges

1 orange, cut into wedges

5 cloves garlic, peeled, divided use

3 sprigs of rosemary

olive oil

salt and freshly ground black pepper to taste

Heat oven to 375F.

Gently loosen skin on chicken. Stuff chicken cavity with lemon and orange wedges, 2 to 3 cloves of garlic and 1 sprig of rosemary.

Finely mince remaining garlic and rosemary and combine mixture with enough olive oil to make a paste. Rub paste under skin of chicken and all over outside of chicken. Season to taste with salt and black pepper. Tie chicken legs together with kitchen twine. Place chicken in a shallow roasting pan and roast until internal temperature reaches 170F in the thickest part of the thigh, about 2 hours.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, January 2007

www.arkansasonline.com/news/features/food/

AVOCADO EGG SALAD

02 Wednesday Jul 2014

Posted by Ceri Wilkin in burgers and sandwiches, Eggs, Recipes, Salad

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avocado, celery, garlic

It wasn’t until I reached the end of this recipe that I realized this egg salad didn’t contain any mayonnaise. I didn’t miss it at all – the creaminess from the avocado and egg yolks were enough. The flavors were fabulous together and I loved the crunch from the celery.

AVOCADO EGG SALAD

avocado egg salad

4 eggs

1/2 to 1 avocado, peeled, pitted and diced

2 stalks celery, finely chopped

1 to 2 teaspoons mustard

salt and freshly ground black pepper to taste

1/2 to 1 teaspoon garlic powder

Put eggs in a saucepan and cover with water. Boil for 10 minutes, and then transfer to a bowl of warm water. Allow eggs to rest in the warm water for 10 minutes.

Peel and rinse the eggs under cold water to cool. Coarsely chop.

Mash eggs and avocado in a bowl with fork until well mixed but still chunky. Stir in celery, mustard, salt, pepper, and garlic powder.

Enjoy!

Recipe adapted from allrecipes.com

allrecipes.com/recipe/light-avocado-egg-salad/

Vietnamese Noodle Soup and Spicy Shrimp Noodle Soup

24 Monday Mar 2014

Posted by Ceri Wilkin in Asian, Soup

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Tags

bean sprouts, beef, cinnamon, dinner, garlic, ginger, lunch, noodle, pho, shrimp

I have eaten Pho at Vietnamese restaurants around town, but after talking with a Vietnamese friend who has made it, I was a little intimidated. However, these recipes removed the mystery, and simplified the process, making a quick and easy soup with no sacrifice to depth of flavor.

VIETNAMESE NOODLE SOUP

8 ounces rice noodles
12 ounces thinly sliced beef
salt and freshly ground black pepper
1 onion, halved
1 4-inch piece ginger, unpeeled, halved
3 cups beef broth
5 star anise
1 cinnamon stick
4 green onions
2 jalapeño peppers
1/2 cup fresh cilantro
2 to 4 tablespoons of fish sauce
1 cup fresh bean sprouts

Prepare the rice noodles, as the label directs.
Season beef with salt and pepper. In a large pot over heat, sear beef until charred, 2 to 3 minutes per side. Transfer to a plate.
Add the onion and ginger to the pot, cook about 4 minutes. Add the broth, 2 to 3 cups of water, the star anise and cinnamon, reduce the heat and simmer about 20 minutes.
Meanwhile, thinly slice the green onions and jalapeños and tear the cilantro.
Add the fish sauce to the broth and boil for 5 minutes. Discard the ginger, star anise and cinnamon stick. Remove and slice the onion.
Drain the noodles and divide among 4 bowls. Top with the broth, beef, green onions, cilantro, bean sprouts, jalapeños and onion.
Enjoy!

Recipe adapted from Food Network
www.foodnetwork.com/recipes/food-network…‎

SPICY SHRIMP NOODLE SOUP

3 cups beef broth
1 cup water
1 tablespoon minced garlic
1 tablespoon sambal oelek
1 teaspoon fish sauce
1 teaspoon soy sauce
2 cinnamon sticks
1 (8-ounce) bottle of clam juice
1 (1-inch) piece peeled fresh ginger
1 star anise
1 pound large shrimp, peeled and deveined
4 ounces uncooked rice noodles
1/2 cup fresh bean sprouts
1/4 cup fresh cilantro leaves
12 small fresh basil leaves
4 lime wedges

Combine beef broth, water, garlic, sambal oelek, fish sauce, soy sauce, cinnamon sticks, clam juice and ginger in a large saucepan. Bring to a boil, reduce heat and simmer until reduced to 3 1/2 cups (about 12 minutes). Add shrimp, cook for 4 minutes or until done. Remove cinnamon, anise and ginger, discard. Cook rice noodles according to package directions, drain. Place 1/2 cup of noodles into each of 4 bowls, and top each serving with 1 cup stock mixture and about 5 shrimp. Sprinkle evenly with bean sprouts, cilantro and basil. Serve with lime wedges.
Enjoy!

Recipe adapted from Cooking Light, January/February 2013
www.cookinglight.com/‎

GREEN BEANS WITH LEMON AND GARLIC and SWEET POTATOES WITH MIRIN AND HONEY and CREAMED SPINACH AND PARSNIPS and POTATOES COOKED IN DUCK FAT and BRUSSELS SPROUTS WITH APPLEWOOD BACON and BUTTERNUT SQUASH PARMESAN

27 Wednesday Nov 2013

Posted by Ceri Wilkin in Uncategorized

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Tags

bacon, brussels sprouts, butternut squash, creamed, duck fat, garlic, green beans, honey, lemon, mirin, parmesan, parsnips, potatoes, sides, spinach, sweet potatoes, Thanksgiving

Lots of delicious side dishes. As much as I love turkey on Thanksgiving day – a tradition I didn’t grow up with, but have come to adore, thanks to my wonderful in-laws, and excited kids, it is the vegetables, sides and condiments that really get me excited and encourage me to return to the beautifully laden buffet table again and again!!

GREEN BEANS WITH LEMON AND GARLIC

2 tablespoons olive oil
1 packet haricot vert
2 tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons maple syrup
4 cloves garlic, minced
zest of 1 lemon
1/3 cup sliced almonds, toasted

In a large skillet, heat olive oil over medium heat. Add green beans and cook until a little brown, but still crisp, about 10 minutes.
Add lemon juice, salt, pepper and maple syrup. Add garlic, stir well, and cook for 2 minutes longer. Transfer to a serving dish and garnish with lemon zest and toasted almonds.
Enjoy!

Recipe adapted from Sams Club Healthy Living, November/December 2012
www3.samsclub.com/Healthyliving/…/daily-ways-to-stay-healthy

SWEET POTATOES WITH MIRIN AND HONEY

2 sweet potatoes
1/2 cup mirin
2 tablespoons honey
1 tablespoon white vinegar
1/2 teaspoon salt
2 teaspoons corn oil
2 tablespoons butter
salt to taste

Heat oven to 450F.
Pierce potatoes in several spots with a fork. Microwave sweet potaotes on high for 5 to 10 minutes. Transfer potatoes to a large bowl and cover with plastic wrap. Let sit for 5 minutes.
Whisk mirin, honey, vinegar and salt in a medium bowl. Peel sweet potatoes and cut crosswise into 1 inch thick rounds. Add to mirin mixture and toss to coat.
Drizzle a baking dish with the oil, add sweet potatoes and mirin mixture to the dish, arranging sweet potatoes cut side down. Bake until sweet potatoes are caramelized on one side, 15 to 20 minutes. Turn sweet potatoes and cook until tender and caramelized, 5 to 7 minutes longer. Transfer sweet potatoes to a platter. Add 2 tablespoons of water to the baking dish, scraping up browned bits. Add butter, swirling pan to melt and combine. Pour sauce over sweet potatoes. Season with salt.
Enjoy!

Recipe adapted from Bon Appetit, February 2012
www.bonappetit.com/recipes‎

CREAMED SPINACH AND PARSNIPS

4 tablespoons unsalted butter
2 tablespoons vegetable oil
2 pounds small parsnips, cut into 3/4 inch pieces
2 shallots, thinly sliced
1 cup chicken stock
1 teaspoon chopped thyme
salt and freshly ground black pepper
1 1/4 pounds baby spinach
2 tablespoons flour
2 cups half and half or whole milk
1/2 teaspoon freshly grated nutmeg

In a large skillet, melt 2 tablespoons of the butter in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the stock and thyme and bring to a boil. Season with salt and pepper, cover and simmer over low heat until the parsnips are tender, about 8 minutes.
Meanwhile, fill a large, deep pot with 2 inches of water and bring to a boil. Add the spinach in large handfuls and blanch, stirring, just until wilted, about 10 seconds. Drain and cool under running water. Squeeze the spinach dry and coarsely chop it. Stir the spinach into the parsnips.
In a medium saucepan, melt the remaining 2 tablespoons of butter and cook over moderately high heat until lightly browned, about 4 minutes. Whisk in the flour and cook, whisking for 1 minute. Whisk in the half and half and nutmeg, season with salt and pepper and bring the sauce to a boil, whisking until thickened, about 2 minutes. Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and serve.
Enjoy!

Recipe adapted from Food and Wine, November 2008
www.foodandwine.com/‎

POTATOES COOKED IN DUCK FAT

1 1/2 pounds of potatoes
3 tablespoons rendered duck fat
1/2 cup packed parsley leaves
2 garlic cloves

Peel potatoes, then cut them into 1/4 inch thick slices. Rinse in 2 or 3 changes of cold water, until the water runs clear. Drain and pat dry.
Heat fat in a skillet, over medium heat until melted. Cook potatoes with 3/4 teaspoon salt, turning gently, until coated with fat. Reduce heat to medium-low and cook, turning occasionally, until golden in spots and potatoes are tender, about 20 to 25 minutes.
Meanwhile, finely chop parsley and garlic together.
Gently stir parsley mixture into cooked potatoes.
Enjoy!

Recipe adapted from Epicurious
www.epicurious.com › recipes & menus‎

BRUSSELS SPROUTS WITH APPLEWOOD BACON


2 pounds of brussels sprouts, halved
6 slices of applewood smoked bacon, cut into pieces
2 tablespoons of butter
1/3 cup brown sugar
1/4 teaspoons ground cinnamon
1/8 to 1/4 teaspoon of freshly grated nutmeg

Cook brussels sprouts in boiling, salted water to cover, for 4 minutes, drain. Plunge into ice water to stop the cooking process, drain.
Cook bacon in a large skillet over medium heat, stirring often, 10 minutes, or until crisp. Remove bacon and drain on paper towels. Reserve 1 tablespoon of drippings in the skillet.
Melt butter in hot drippings over medium-high heat, stir in brown sugar, cinnamon, and nutmeg. Cook, stirring constantly, 1 minute or until sugar is melted and sauce thickens slightly. Stir in brussels sprouts, cook, stirring often, 10 to 12 minutes or until lightly browned. Add salt and pepper to taste.
Enjoy!

Recipe adapted from Southern Living, November 2012
www.southernliving.com/food/‎

BUTTERNUT SQUASH PARMESAN

1 butternut squash, peeled, seeded and cut into 1-inch chunks
4 teaspoons of olive oil, divided
1 onion, cut into 1-inch chunks
1/2 cup chicken broth
1/4 cup plus 1 tablespoon of parmesan cheese, divided

Heat oven to 425F.
Toss squash with 2 teaspoons of olive oil in a 15 by 10 inch pan. Spread evenly onto the bottom of the pan. Bake for 20 minutes.
Add onions, pepper and remaining oil, toss to coat. Spread in an even layer in the pan. Bake for 20 minutes, or until the vegetables are tender.
Drizzle with broth, mix lightly. Sprinkle with 1/4 cup of parmesan, toss to coat. Transfer to a serving bowl, sprinkle with remaining parmesan.
Enjoy!

Recipe adapted from Food and Family, Fall 2010
www.kraftrecipes.com/foodfamilyarchive/‎

BEEF AND BLACK BEAN CHILI and BEEF CHEEKS STEW WITH CARIBBEAN SPICES and FLEMISH BEEF STEW and MARINATED FLANK STEAK and STEAK PITAS and VAMPIRE STEAK

07 Thursday Nov 2013

Posted by Ceri Wilkin in Caribbean

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Tags

beef, beer, black bean, cheeks, chili, flank, flemish, garlic, ground, marinated, meatballs, pita, spices, steak, stew, Swedish, vampire

Although a hearty steak has become our oldest childs meal of choice, I don’t often serve beef for dinner.
However, whether for friends, a dinner party, overnight guests, family, at home or while on vacation, beef seems to have been a frequent feature at our table lately. My husband even served marrow bone with crusty bread at a recent dinner party.
I also, have experimented with cuts of the cow I have never tried before, as well as followed more familiar recipes.

BEEF AND BLACK BEAN CHILI

1 pound of ground beef
1 onion, chopped
1 orange bell pepper, chopped
3 cloves garlic, minced
1 15 ounce can of black beans, rinsed and drained
1 28 ounce can of diced tomatoes
3/4 cup beef broth
2 tablespoons unsweetened cocoa powder
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoons smoked paprika
green onions and grated cheddar cheese to garnish

In a large skillet, cook ground beef, onion, pepper and garlic over medium heat until browned.
Drain fat. Transfer meat mixture to a slow cooker. Add beans, tomatoes, broth, cocoa powder, chili powder, cumin and paprika.
Cover and cook on high heat setting for 4 to 5 hours.
Garnish with green onions and cheese as desired
Enjoy!

Recipe adapted from Better Homes and Gardens, December 2012
www.bhg.com/recipes/‎

BEEF CHEEKS STEW WITH CARIBBEAN SPICES

2 1/2 pounds beef cheeks, trimmed and cut into 1 inch cubes
4 tablespoons cider vinegar
6 garlic cloves (2 chopped and 4 whole)
pinch nutmeg
3 tablespoons olive oil
2 teaspoons brown sugar
2 tablespoons cassareep (or substitute 1 tablespoon molasses, 1/2 teaspoon vinegar, juice of 1 lime)
2 sprigs parsley
3 scallions, finely chopped
1 onion, finely chopped
1 shallot, finely chopped
1 2-inch piece of ginger, finely diced
3 sprigs of fresh thyme
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
salt and freshly ground black pepper to taste
3 cups beef stock
4 bay leaves

Marinate meat for 8 hours or overnight in cider vinegar, 1 chopped garlic clove, nutmeg and 2 tablespoons of oil.
Heat pan over high heat. Add remaining oil and brown sugar. When sugar caramelizes, after about 3 minutes, add the beef and the cassareep. Cook meat, turning occasionally, until browned on all sides, 5 to 7 minutes.
Add parsley, scallions, onions, shallots and remaining garlic. Saute until onions begin to brown, 5 to 10 minutes, then add ginger, thyme, cloves, allspice, salt and pepper.
Continue cooking for another 10 minutes, then add enough stock to cover the meat. Add bay leaves and lower the heat and simmer for 40 minutes.
Remove herb sprigs and bay leaves before serving.
Enjoy!

Recipe adapted from The Wall Street Journal, September 2012
online.wsj.com/public/page/magazine-food.html‎

FLEMISH BEEF STEW

4 tablespoons unsalted butter
3 pounds flank steak, cut into cubes
salt and freshly ground black pepper
3 cups diced onions
1/2 cup flour
Three 12-ounce cans of beer
1/2 teaspoon dried thyme
2 bay leaves
chopped parsley, for garnish

In a heavy pot or enameled casserole dish, melt the butter. Season the beef with salt and pepper and add it to the dish (add in batches if needed).
Cook over moderate heat until lightly browned. Transfer meat to a bowl. Add the onions to the casserole dish, cover and cook over low heat, stirring, until browned, 8 minutes. Stir in the flour until the onions are well-coated, then slowly add the beer. Return the meat to the casserole along with any accumulated juices. Add the thyme and bay leaves, cover and simmer over low heat, stirring until the beef is tender, 2 hours.
Uncover and transfer the meat to a bowl. Simmer the sauce over moderate heat until thickened slightly. Discard the bay leaves. Return the meat to the casserole and season with salt and pepper. Sprinkle with parsley and serve.
Enjoy!

Recipe adapted from Food and Wine, October 2011
www.foodandwine.com/recipes‎

MARINATED FLANK STEAK

6 green onions, thinly sliced
1 garlic clove, chopped
1/3 cup soy sauce
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon light brown sugar
1 teaspoon hot pepper sauce
1 teaspoon toasted sesame oil
1 2 pound flank steak
salt

Combine greeen onions, garlic, soy sauce, lime juice, olive oil, brown sugar, hot pepper sauce and toasted sesame oil, in a large resealable plastic bag and mix well. Add steak, seal bag, pressing out excess air. Turn steak to coat. Refrigerate overnight, turning bag occasionally.
Heat grill to high. Remove steak from bag, season both sides lightly with salt. Grill steak until well browned, about 6 minutes per side for medium rare. Transfer to a cutting board and let rest for 10 minutes. Slice thinly against the grain.
Enjoy!

Recipe adapted from Bon Appetit, June 2012

www.bonappetit.com/recipes‎

STEAK PITAS

1/4 cup Greek yogurt
2 tablespoon mayonnaise
2 tablespoons prepared horseradish, drained
1 clove garlic, finely chopped
2 onions, cut into 1/8 inch thick slices
salt and pepper
1 1/2 pounds of filet mignon, cut crosswise into 4 even pieces
4 plain pitas
handful of spinach leaves

Heat a grill to medium.
In a small bowl, mix together the yogurt, mayonnaise, horseradish and garlic.
Lightly brush the onions with olive oil, place them on the grill. Season with salt and pepper, cover the grill and cook, carefully turning once, until softened and lightly charred, about 5 minutes, transfer to a bowl.
Pat the beef dry and brush with olive oil. Season with salt and pepper. Grill for about 2 to 3 minutes per side. Transfer to a cutting board and let rest for 5 minutes before thinly slicing crosswise.
Grill the pitas, turning once, until just warmed through but not crisp, about 1 minute.
Slice the pitas in half, spread the insides with 2 generous teaspoons of horseradish sauce, then stuff with the spinach, sliced meat and grilled onions. Finish with a dollop of the remainig sauce and serve immediately.
Enjoy!

Recipe adapted from Rachael Ray Magazine, June 2011
www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search‎

SWEDISH MEATBALLS

MEATBALLS
3 pounds ground beef
1 onion, diced
2 eggs, lightly beaten
1 cup bread crumbs
1/2 cup parsley, chopped
salt and pepper to taste
GRAVY
4 tablespoons flour
2 (10.5 ounce) cans beef consommé
1 tablespoons Worcestershire sauce
2 cups milk
salt and pepper to taste

Place a large nonstick frying pan on medium-high heat. While pan is heating, thoroughly mix together ground beef, diced onion, eggs, breadcrumbs, parsley, salt and pepper. Form mixutre into 1 inch meatballs. Brown meatballs on all sides, in batches if necessary. Use a slotted spoon to remove browned meatballs to heatproof plate, leaving drippings in pan.
Sprinkle flour over drippings and whisk until combined. Cook 3 to 4 minutes or just until flour turns light golden brown. Slowly whisk in consommé and Worcestershire. Add milk, salt and pepper while whisking constantly. Cook 5 to 6 minutes, stirring occasionally, or just until gravy starts to thicken. Add meatballs back to pan along with any accumulated juices, gently toss to coat meatballs. Lower heat to medium and simmer uncovered for 10 to 15 minutes or just until meatballs are cooked through.
Enjoy!

Recipe adapted from The Dining Guide, June 2013
www.nwaonline.com/dining/‎

VAMPIRE STEAK

4 teaspoons minced garlic
1 tablespoon fresh lemon juice
2 teaspoons smoked paprika
2 teaspoons chopped fresh tarragon
1 (1 1/2 pound) flank steak, trimmed
salt and freshly ground black pepper to taste

Combine garlic, lemon juice, smoked paprika and tarragon. Score a diamond pattern on both sides of steak, rub juice mixture evenly over both sides.
Cover, refrigerate for an hour.
Heat grill to high heat.
Sprinkle both sides of steak evenly with salt and pepper. Place steak on grill rack coated with cooking spray, grill 6 minues on each side or until desired degree of doneness. Remove steak from grill, let stand 5 minutes. Cut steak across grain into slices.
Enjoy!

Recipe adapted from Cooking Light, July 2012
www.cookinglight.com/food/recipe-finder/‎

PORK TENDERLOIN WITH BLACKBERRY MUSTARD SAUCE and PORK AND APPLE TOURTIERE and GARLIC PORK SHOULDER and GREEN CHILI STEW

30 Tuesday Jul 2013

Posted by Ceri Wilkin in main

≈ Leave a comment

Tags

apple, blackberry, dinner, garlic, ground, mustard, pork, sauce, shoulder, tenderloin, tourtiere

Summer pork Fest – tenderloin, shoulder and ground!! After all, we are in Razorback country!!
PORK TENDERLOIN WITH BLACKBERRY MUSTARD SAUCE
1 1/2 teaspoons minced fresh thyme, divided use
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
2 cloves garlic, peeled minced
3/4 pound pork tenderloin
1 tablespoon olive oil
1 1/4 cups chicken broth, divided
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 teaspoon corn starch
2 tablespoons water
1/4 cup blackberry mustard (recipe follows)
3/4 cup fresh blackberries
Combine 1/2 teaspoon of the thyme, the black pepper, salt, allspice, cinnamon and garlic in a bowl, mix well.
Trim fat from pork, rub pork with thyme mixture. Place pork in a shallow dish, cover and chill 2 hours.
Coat a large skillet with cooking spray, add olive oil and place over medium-high heat until hot. Add pork, cook 4 minutes, turning to brown on all sides. Add 1/4 cup of the chicken broth and vinegar to skillet, bring to a boil. Cover, reduce heat, and simmer 25 minutes, or until meat thermometer registers 160 degrees.
Remove pork from skillet, set aside and keep warm.
Add remaining cup of chicken broth and brown sugar to skillet, bring to a boil and cook 5 minutes or until broth mixture is reduced to 1/2 cup. 
Place cornstarch in a small saucepan, gradually add water, blending with a wire whisk. Stir in broth mixture and 1/4 cup blackberry mustard, bring to a boil over medium heat, and cook 1 minute, stirring constantly. Remove sauce from heat, stir in remaining teaspoon of thyme.
Serve tenderloin with sauce and garnish with fresh berries.
BLACKBERRY MUSTARD
1/2 cup fresh blackberries, smashed
1/4 cup Dijon mustard
pinch of sugar
Process blackberries, mustard and sugar in a food processor until well blended.
Enjoy!
Recipe adapted from the Arkansas Democrat Gazette, August 2004
www.arkansasonline.com/news/features/food/‎ 

PORK AND APPLE TOURTIERE

15 ounce package refrigerated pie crusts
3 slices of bacon, finely chopped
1 onion, finely chopped
1 pound ground pork
2 apples, peeled, cored and finely diced
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg

Remove the crusts from the box and let sit at room temperature.
In a large skillet over medium heat, cook the bacon until it begins to brown, about 5 minutes. Add the onion and saute until tender and golden about 10 minutes.
Add the ground pork. As it cooks, break it up with a wooden spoon, cooking until no traces of pink remain, about 5 minutes.
Stir in the apples, thyme, salt, pepper and nutmeg. Remove from heat and cool.
Heat the oven to 400F.
Line the bottom of a 9-inch pie plate with one of the crusts. Add the cooked pork and apple filling, spreading it in an even layer.
Place the remaining crust on top, then pinch and crimp the edges together.Make several small slits on the top crust for venting.
Bake the pie for 35 to 45 minutes, or until the crust is golden and the filling is bubbling.
Enjoy!
Recipe adapted from The Morning News, November 2008

GARLIC PORK SHOULDER

1 garlic head, separated into cloves and peeled
1 tablespoon salt
1 tablespoon whole black peppercorns
3/4 cup loosely packed fresh oregano leaves
1/4  cup olive oil
2 tablespoons white wine vinegar
1 (3 1/2 to 4 pound) bone in pork shoulder

Place garlic, salt, peppercorns and oregano in the bowl of a food processor. Process until garlic is chopped. Add olive oil and vinegar and process to form a thick paste. Place pork in a large roasting pan, fat side up and score the top with a sharp knife. Rub garlic mixture over meat, refrigerate at least 3 hours or overnight.
Heat oven to 350F.
Place the pork in the oven and roast about 3 hours, until the internal temperature reaches 160F. Let the pork cool slightly and then slice.
Enjoy!

Recipe adapted from Relish Magazine
relish.com/recipes/

GREEN CHILI STEW

1 pork loin, cut into small cubes
4 yellow onions
2 (10 ounce) cans petite chopped tomatoes
4 cloves of garlic, finely chopped
2 jalapeño peppers, seeds removed and finely chopped
1 (10 ounce) can rotel tomatoes
3 medium potatoes, peeled and cut into small cubes
3 or 4 (4 ounce) cans of chopped green chilies
1/2 teaspoon cumin
1 1/2 teaspoons salt
1 teaspoon Italian seasoning
1/2 teaspoon oregano
freshly ground black pepper to taste

Salt and pepper pork cubes, roll in flour, brown in oil. When browned, add to a stock pot. Saute onions until tender, add chopped garlic, cook two minutes more, stirring often. Add onions, garlic and remaining ingredients to pot.
Simmer 2 hours, stirring occasionally. Adding water and more seasoning as required.
Enjoy!

Recipe adapted from The Morning News, October 2006

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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