Sunday, June 27, 2010
Shrimp were marinated in a mixture of chipotle oil, Old Bay, home blend chili powder, pepper, white vinegar, Tabasco.
S&P on the steaks.
Cheese spread on garlic toast: low fat sour cream, mayo, mizithra cheese, parmesan, bit of ranch dressing mix... heated to melt the cheeses at a previous meal, then was put in the fridge.
Posted by Unknown at 7:55 AM
Saturday, June 26, 2010
Dice aforementioned French toast; mix eggs and heavy cream, add a bit of sugar, vanilla; add leftover diced French toast. Stir in citrus zest (I used some clementine zest that I had in the freezer). Butter a baking dish, coat with sugar; add bread/custard mixture. Bake.
Yes, would be good with whipped cream, white chocolate chips, bit of gran marnier...
Posted by Unknown at 11:08 AM
Thursday, June 24, 2010
Sliced artisan bread, dried out a bit. This is the secret.
Custard: 4 whole eggs, 2 yolks, whipping cream (the other secret), milk, sugar, vanilla, pinch of salt.
Soak bread well, cook slowly on a griddle (in a combination of oil and butter), place on a platter in a warm oven while cooking the rest.
Posted by Unknown at 6:48 PM
Boneles/skinless thighs, marinated in soy, olive oil, garlic, 5 spice powder, pepper, sugar. Grilled.
Brown and wild rice was some that I had frozen from a previous dinner, reheated with oilive oil, orange rind, salt and pepper, fresh parsley, sliced green onion.
Grilled eggplant slices, brushed with pesto.
Leftover layered salad, added chopped broccoli and cherry tomatoes.
Posted by Unknown at 6:44 PM
Brown onion and bacon. Drain and rinse two cans of beans, your choice (pinto, white), drain half the liquid from a large can of baked beans, your choice (country style). Mix together in a slow cooker. Add some catsup, mustard, molasses, brown sugar (to taste).
Posted by Unknown at 6:40 PM
Bottom to top: dice everything, tear lettuce into bite-sized pieces
Frost with a dressing made from ranch mix, low-fat sour cream, mayo, sugar to taste.
Sprinkle with shredded cheese and bacon bits.
Can make the night before, or morning of event/dinner. Refrigerate.
Posted by Unknown at 6:35 PM
Thursday, June 10, 2010
I used about a pound each of ground chuck and a mild Italian sausage. Added bread crumbs, parmesan cheese, Italian seasoning, crushed fennel seeds, 2 eggs. Baked the meatballs, then put them in a slow cooker. Add one can of your favorite sauce, and a can of crushed (not diced) tomatoes.
One could also add crushed red pepper flakes to the sauce. Serve with spaghetti, or mix with cooked penne, put in a casserole, top with shredded Italian blend cheese, bake.
Or make meatball sandwiches... top with provolone and broil until bubbly.
Posted by Unknown at 4:06 PM