Tuesday, May 17, 2011

Daikon Fettuccine

We've been supporting local farmers by participating in a food co-op each Saturday for fresh produce. One Saturday we saw this large object that looked like a giant white carrot. We figured we wouldn't use it, particularly after we identified it as a Japanese root called Daikon.

Low and behold, Martha Stewart came to the rescue with a delicious recipe that I thought would be too good to be true! Daikon fettuccine with tomato sauce.
Here's the link with a how-to video:

It was delicious! If you're trying to cut carbs, calories, or gluten, this is the perfect alternative! It tastes like normal pasta with a very slightly different texture.

We will be making this one again!

Corn and Potatoes on the Grill

Corn: Fry fresh corn cut from the cob with one finely slices jalepeno in about 2 TBSPs butter per each ear fried.

Potatoes: Wash, cut down the center, and place about 2 TBSPs butter in each. Wrap in foil. Grill on high for about 20 minutes. Be sure to turn 10 minutes in so the skin fries in the butter on both sides to yield a crisp outer layer.

Basic Steak

The man of the house is a steak and potatoes kind of guy, luckily he married a steak and potatoes kind of girl. The Easter Bunny brought us a grill, and we've been grilling everything we can!

Steak: choose a great, lean cut. Anything with "loin" typically yields good results
Marinade in olive oil. Season well with fresh ground sea salt and McCormick steak seasoning.

Turn the grill up as hot as it can go. You will want to sear the sides so it becomes crispy and juices are locked in. Cook for about 5 minutes on the first side, flip only once, and cook about 4 minutes on the other. This will yield a medium rare steak.

French Toast

1 Loaf artisan bread (we like 9 grain from Costco)
2 Eggs
1/2 cup Milk
1 tsp. Cinnamon

Heat skillet over range top on medium high heat.
Beat eggs with milk and add cinnamon to mixture. Set aside.
Slice about 5-6 pieces 3/4" thick of the bread.
Dip the bread in the egg mixture on both sides, make sure mixture sinks into the bread.
Cook on low for about 3 minutes each side, or until a egg is no longer wet and some browning occurs.
Drizzle pure maple syrup and Nutella over the top, serve with strawberries on the side.

Thursday, May 5, 2011

Pina Colada

We went out for virgin pina coladas on our first Cinco de Mayo dating, it's a tradition to make or go get one every year now. We enjoy these year round, they are always good.

  • 1/2 cup crushed ice
  • 1 small can pineapple juice (6 ounces)
  • 2 fluid ounces coconut milk
  • 1 fuid ounce cream (or half and half)
  • 1 1/2 TBSP Sugar

Place all ingredients in a blender, mix well, enjoy!

Jalapeño and Cream Cheese Stuffed Chicken

In honor of Cinco de Mayo and a BBQ with some new friends, I decided to come up with a grillable dish that had a little zest. We were fans, I hope you are too!

2 Chicken breasts
4 TBSP cream cheese (low fat works great)
1 roasted or canned jalapeño diced into strips (keep most the seeds)
4-5 TBSP olive oil
1 TBSP Taco Seasoning

Pound chicken breasts until fairly thin (about 2/3 inch) and with a fillet knife cut a pocket down the middle horizontally.
In a food processor combine the cream cheese and the jalapeño and blend until there are fine chunks of jalapeño in the mix. You may mix a dash of the taco seasoning if you desire as well, we did.
Stuff the cream cheese mixture in the chicken breast. tuck the top layer of the chicken breast over the bottom and secure with a toothpick.
Combine the olive oil and the taco seasoning. Pour over the chicken breast and let marinade for at least 20 minutes.
Grill on medium heat for about 10 minutes on the first side and about 8 on the other.

7 Layer Dip

7 Layer Bean Dip
2 Small or 1 Large can(s) of refried beans
1 16 oz package of sour cream
1 package of taco seasoning
Guacamole (I make my own with 3 avocados mashes with a fork and about 1 TBSP olive oil mixed with about 1/4 tsp salt and some pepper to taste)
1 16 oz jar of salsa
2 cups of shredded cheese
1-2 large tomatoes chopped into small pieces
1 16 oz can of chopped olives
Spread refried beans in the bottom of 9x13 pan
Add the taco seasoning the package of sour cream, mix well, then spread sour cream mixture over the refried beans.
Make guacamole and spread on top of the sour cream mixture
Pour the salsa over the guacamole and spread.
Sprinkle shredded cheese on top.
Disperse tomatoes and olives over the top of the mixture.
Serve with tortilla chips
Alternatives: Some people add shredded lettuce for a crunch, but it makes it spoil faster, some add diced jalapenos or green chilies to the layer of salsa for spice, and some people mix the taco seasoning with the beans and add cream cheese to the sour cream to make a richer taste- it's just up to you if you want spicy, creamy, or crunchy!