Thursday, October 24, 2013

Sweet and Sour Pork

I confess that I've never actually ordered Sweet and Sour anything when I've ordered Chinese food.  So this either tastes the same or better.  Definitely tastes better than what I imagine comes out of the kitchen of a Chinese restaurant, especially when you look at the nutritional data!  I couldn't find coconut aminos that the recipe calls for, so I used soy sauce.  The sauce didn't really set up as much as I thought it would, so maybe throwing a little more tapioca flour in would help thicken it.

Sweet and Sour Pork
adapted from A Girl Worth Saving

Battered Pork:
1 lb pork loin, cut into 1" pieces
1/4 cup tapioca flour
1/2 tsp sea salt
1 egg white
coconut oil for frying

1 small onion, diced
2 cloves garlic, diced
1 tbsp coconut oil
3 tbsp maple syrup
2 tbsp apple cider vinegar
1 tbsp soy sauce (or coconut aminos)
1 cup broth
1/2 tsp sea salt
1/4 tsp black pepper
1 green bell pepper, diced
2 medium Roma tomatoes, diced
1 cup of diced pineapple

In a medium bowl, add the pork, egg white, tapioca flour, sea salt and mix until well combined.  Place the coconut oil in a skillet or wok and heat the oil to slightly splattering.  Drop in the pork and fry until golden brown.  Remove from the pan to a paper towel lined dish to drain the oil.  In the same pan, add coconut oil, diced onion and garlic.  Saute until the onions are translucent and add the broth, maple syrup, apple cider vinegar, coconut aminos and salt and pepper.  Bring the sauce to a boil and stir.  When the sauce has thickened, add pork, pineapple, tomatoes and bell pepper.  Mix to cover the ingredients with the sauce and simmer for 10 minutes until vegetables are crisp-tender.

Wednesday, October 23, 2013

Zucchini Basil Mini Crustless Quiche

I've been trying to mix up my breakfasts to not be so routine (eggs and sausage).  I am glad I found this recipe so I wouldn't get so bored.  At first I didn't really like it, but I powered through the week.  I added a little horseradish sauce for dipping and I liked it much better.

Zucchini Basil Mini Crustless Quiche
from Living Lou

1 zucchini, grated (I used the food processor)
1 small potato, grated
1/2 cup diced ham
1/2 cup cheddar cheese
1/4 cup chopped fresh parsley
2 tbsp chopped fresh basil
2 garlic cloves, minced
6 eggs
1/2 cup milk

Preheat oven to 350F.  Grease a standard size muffin tin with cooking spray.  In a large bowl, mix together zucchini, potato, ham, cheese, parsley, basil and garlic.  In a smaller bowl, whisk together eggs and milk.  Add the eggs and milk to the larger bowl and mix completely.  Scoop mixture in even amounts into the muffin tin.  Fill each cup almost to the top.  Bake in the oven for 20-25 minutes or until eggs have set.

Tuesday, October 22, 2013

Garlicky Baked Shrimp

Super easy, super fast, super delicious.  I served this over lettuce with the pan drippings as a sauce, but I've also served it over rice and pasta.

Garlicky Baked Shrimp
adapted from Real Simple

1 lb raw shrimp, peeled and deveined
4 cloves garlic, minced
2 tbsp chicken broth
1/4 cup softened butter
1/4 cup panko bread crumbs
1 tbsp dried parsley

Preheat oven to 425F.  In a greased baking dish, combine shrimp, garlic and broth.  Season with salt and pepper.  In a small bowl, combine butter, panko and parsley.  Sprinkle over shrimp.  Bake 15-18 minutes until shrimp are opaque.

Monday, October 21, 2013

Healthy Thai Sesame Patties

I could not get enough of this dinner!  It was so good!  I could probably eat it every night.  I love ground turkey and I love this flavor combination.  I also love anything that acts as a vehicle to get Thai Sweet Chili Sauce in me.  I can't wait to make it again!

Healthy Thai Sesame Patties
from Apple of my Eye

5 green onions, chopped
1 cup parsley, finely chopped
5 cloves garlic, minced
2 tsp fresh ginger, finely minced
1/4 tsp garlic powder
1/2 tsp salt
1/4 tsp ground pepper
1/2 tsp red pepper flakes
1 pkg ground turkey
2 tbsp toasted sesame seeds
1.5 tbsp soy sauce
1 egg, beaten
1/2 tbsp sesame oil
1 tbsp canola oil

In a large bowl, combine all ingredients except the oils.  Mix completely.  Refrigerate for at least one hour.  When ready to cook, make about 20 patties with the turkey mixture.  Heat oils in a large skillet.  Add the patties and cook for 10 minutes, turning every so often, as not to burn, until completely cooked and golden.  Serve with a drizzle of soy sauce on top, and Thai sweet chili sauce for dipping.

Sunday, October 20, 2013

Crock Pot Hamburger Dip

This was a special request for Sunday football.  I made it once before and it was a big hit with a group of guys, and it was appreciated by just one guy, as well.  I'm not a huge fan because I can really taste the ketchup, but I did have a few Scoops-fuls.

Crock Pot Hamburger Dip
from Chef In Training

1 lb ground beef
1/4 cup onion, minced
1 jalapeno, diced
2/4 tsp garlic, minced
1 can tomato sauce
1/2 tsp oregano
1/4 tsp salt
1/2 tbsp sugar
1/4 cup ketchup
1/4 cup Parmesan cheese
3/4 tsp chili powder
8 oz cream cheese, softened and cubed

In a skillet, brown ground beef with onion and jalapeno.  Drain fat and pour mix in the crock pot.  Add the rest of the ingredients.  Stir to combine.  Cook on low for 2 hours, or until cream cheese melts and gets hot.

Thursday, October 17, 2013

Parmesan Dijon Roasted Cauliflower

If you like roasted cauliflower, you have got to make this recipe.  The cauliflower picks up the flavors and they go perfectly together.  I could have eaten the whole head of cauliflower by myself and I wish I hadn't had to share.

Parmesan Dijon Roasted Cauliflower
from Peace Love and Low Carb

1 large head cauliflower, trimmed and cut into florets
1/4 cup Dijon mustard
1/4 cup mayonnaise
1/4 cup Parmesan cheese
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried thyme
1/4 tsp Italian seasonings
1/4 tsp oregano
1/4 tsp sea salt

Preheat oven to 400F.  Line a baking sheet with parchment paper.  In a large bowl, combine all ingredients, except the cauliflower, until well combined.  Add the cauliflower to the bowl and toss in Dijon mixture until all pieces are evenly coated.  Spread cauliflower in a single layer on the parchment paper.   Bake on the middle rack for 45 minutes.

Wednesday, October 16, 2013

Pineapple Pork Stir-Fry

I've been sitting on this recipe forever, for no good reason except that I'm lazy and I've never wanted to be bothered cutting up the pork.  It's easiest to cut if you put the tenderloin in the freezer for about 30 minutes.  If it looks a little runny, that's because I ran out of cornstarch the day before.  I would like to try it again with the cornstarch.

Pineapple Pork Stir-Fry
from Taste of Home

1 can (8 oz) unsweetened pineapple chunks, undrained
3 tbsp cornstarch, divided
1 tbsp plus 1/2 cup cold water, divided
3/4 tsp garlic powder
1 pork tenderloin (1 lb), cut into thin strips (cut into medallions, then slice 2-3 strips)
1/2 cup soy sauce
3 tbsp brown sugar
1/2 tsp ground ginger
1/4 tsp cayenne pepper
2 tbsp canola oil, divided
4 cups fresh broccoli florets
1 cup fresh baby carrots, sliced in half lengthwise
1 small onion, cut into wedges
Hot cooked rice for serving

Drain pineapple, reserving 1/4 cup juice; set aside.  In a small bowl, combine 2 tbsp cornstarch, 1 tbsp water, garlic powder and 1 tbsp reserved pineapple juice.  Pour into a large resealable bag and add the pork slices.  Turn to coat evenly.  In a small bowl, combine the soy sauce, brown sugar, ginger, cayenne, 1/2 cup water, 1 tbsp cornstarch and reserved pineapple juice until smooth; set aside.  In a large skillet or wok over medium-high heat, stir-fry pork in 1 tbsp canola oil until no longer pink; remove and keep warm.  Stir-fry the broccoli, carrots and onion in remaining oil until tender.  Stir cornstarch mixture and add to the pan.  Bring to a boil; cook and stir for 2 minutes, or until thickened.  Add pork and pineapple; heat through.  Serve on top of rice.

Tuesday, October 15, 2013

Oven Roasted Butternut Squash

Butternut squash is new for me.  I love switching things up for veggies.  It tasted really good, but I think I used too much oil.  Because of that, it was a little mushier than I think it should be.  I'm going to try it again soon.

Oven Roasted Butternut Squash
from Real Mom Kitchen

4 cups of butternut squash cut into 1" cubes (or prepackaged cut pieces)
1-2 tbsp olive oil

Preheat oven to 400F.  Place the cut squash on a rimmed baking sheet.  Toss with oil, salt and pepper until coated evenly.  Spread out into a single layer.  Place in the oven and toss every 10 minutes, until tender and golden brown, about 30 minutes.

Monday, October 14, 2013

Teriyaki Ranch Chicken

This is one of my favorite chicken recipes.  It's just one big pile of ridiculousness.  It's really easy and quick to put together, so it's a great weeknight dinner!

Teriyaki Ranch Chicken
from Beyond Kimchee

4 boneless, skinless chicken breasts
3 tbsp real bacon pieces, crumbled
4 tbsp teriyaki sauce
1/2 cup ranch dressing
1 cup grated cheddar
2 green onions, chipped and divided
1 tbsp vegetable oil

Preheat oven to 350F.  Heat the tbsp of oil in a skillet and saute chicken breasts until browned on both sides.  Transfer chicken to a greased baking dish.  Pour over chicken the teriyaki sauce, then the ranch, then the cheddar, bacon and half of the onion.  Bake 20-30 minutes until cooked through.  Sprinkle with green onions for garnish.

Sunday, October 13, 2013

Cheesy Sausage Dip

I can't figure out where I got this recipe from (, I assume).  We just know it by heart at this point.  I have taken this to many potlucks and made it for crowds many times and it never disappoints.  The only rule is, you must invite me over to eat this with you!

Cheesy Sausage Dip
adapted from all over the place

1 lb Velveeta, cut into cubes
1 package cream cheese, cubed
1 can Ro*tel Original Diced Tomatoes & Green Chilies
1 lb sausage
1/2 lb ground beef

Brown the meat in a large skillet and drain.  Pour into a crock pot.  Add the rest of the ingredients and stir to mix.  Place crock pot on High for at least an hour until cheese is melted and hot.  Stir frequently.

Panko Crusted Salmon

I bought salmon this weekend and I was just going to make a boring meal of it by sprinkling Cajun seasonings on it and baking it, but Monday morning, this recipe popped up in my AOL Reader and looked like something I might like.  I was right.  It was delicious.  I love Dijon on salmon and I've posted about it before.  I'll make this one again!

Panko Crusted Salmon
from Kitchen Life of a Navy Wife

2/3 cups panko
2 tbsp finely minced fresh parsley
1 tsp lemon zest
1/2 tsp salt
1/2 tsp pepper
2 tbsp olive oil
1 lb salmon fillet
2 tbsp Dijon mustard

Preheat oven to 425F.  In a small bowl, combine panko, parsley, lemon zest, salt and pepper.  Slowly drizzle 2 tbsp of olive oil into the mixture and toss with a fork to mix completely.  Place salmon skin-side down on a greased foil-lined baking sheet.  Generously brush the salmon with the Dijon.  Press the panko mixture onto the salmon and completely cover the top.  Bake for 25 minutes, depending on the thickness of your salmon.

Grilled Cheese Bites

These were a fun weekend treat.  The texture of the panko makes it feel like you're really eating a sandwich.

Grilled Cheese Bites
from Oh Sweet Basil

1 package crescent roll sheet dough
2 oz processed American cheese (I used Velveeta), sliced into 16 squares
2 tbsp butter, melted
2 cups panko bread crumbs

Preheat oven to 400F.  Place a piece of parchment paper on a baking sheet.  Place the butter in one shallow dish and panko in another shallow dish.  Roll out the crescent dough on the parchment paper and slice into 16 squares.  Place a cheese square on every other crescent square.  Place an empty crescent square on top of the cheese square and carefully seal the edges.  Dip each square in butter, then in the panko.  Place them back in the pan on the parchment.  Bake for 8-10 minutes until golden.  Allow to cool a few minutes before serving.

Friday, October 11, 2013

Buffalo Chicken Lasagna Rolls

After I saw this recipe I wanted to forget about it because I really try hard not to eat pasta, rice, potatoes, etc.  But I couldn't stop thinking about how delicious it might be.  As it turns out, it's pretty delicious.

Buffalo Chicken Lasagna Rolls
from Baked by Rachel

1/2 lb shredded chicken
2 tbsp olive oil
1/2 cup onion, chopped
1/2 cup celery, chopped
1/4 tsp celery seed
1/2 tsp ground black pepper
1/4 tsp salt
1/4 tsp dried basil
1/2 cup buffalo wing sauce, plus more for topping
8 oz ricotta
1 egg
2 tbsp blue cheese dressing
1/4 cup blue cheese crumbles, plus more for topping
1 cup mozzarella cheese
8 lasagna noodles

Cook chicken using desired method, shred and set aside.  In a large skillet over medium heat, add olive oil.  When oil is warm, add onion and celery.  Cook, tossing occasionally, until celery is tender and onions are nearly translucent.  Add shredded chicken, salt, pepper, basil and celery seed.  Toss to combine.  Add buffalo wing sauce and toss to coat all ingredients well.  Continue cooking until chicken is heated through.  Transfer chicken mixture to a clean bowl and set aside.  Preheat oven to 350F.  Cook lasagna noodles according to box directions, drain and lay noodles out on floured surface.  In a medium bowl, combine ricotta, egg, blue cheese dressing and blue cheese crumbles.  Mix well.  Set aside a baking dish sprayed with cooking spray.  Spread a layer of ricotta mixture on each noodle, then spread a layer of chicken.  Slowly roll the noodle up, tucking in any stray pieces that come out.  Place them in the baking dish.  Lightly drizzle additional buffalo sauce over the top of each lasagna roll.  Sprinkle with mozzarella cheese and additional blue cheese crumbles.  Bake for 25-30 minutes or until cheese is completely melted.

Thursday, October 10, 2013

Herb-Pepper Sirloin Steak

Instead of digging all over the internet for a new beef recipe, I found this one in my Better Homes & Gardens cookbook.  I picked a really crappy piece of sirloin, but from what I could taste, it was pretty yummy.

Herb-Pepper Sirloin Steak
adapted from Better Homes & Gardens cookbook

1 tbsp ketchup
1/4 tsp dried rosemary, crushed
1/4 tsp dried basil, crushed
1/4 tsp black pepper
Dash of garlic powder
Dash of cardamom (optional - I used Garam Masala)
1 1-lb boneless beef sirloin steak, 1" thick

Preheat grill to medium-high heat.  In a small bowl, stir together ketchup with all the spices.  Coat both sides of the steak with the ketchup mixture.  Place the steak on the grill and cook until desired doneness (5 mins a side for medium-rare.  To serve, cut into 4 equal pieces.

Wednesday, October 9, 2013

Roasted Chicken with Balsamic Bell Peppers

This recipe needs some tweaking.  It's good, but not quite right.  You could probably just saute the vegetables and leave out the chicken broth because it kind of makes no sense to me.  When everything is done cooking, plate it and drizzle with balsamic vinegar.

Roasted Chicken with Balsamic Bell Peppers
adapted from Cooking Light

3/4 tsp salt, divided
1/2 tsp black pepper, divided
1/4 tsp garlic powder
1/4 tsp dried oregano
6 boneless, skinless chicken breast tenders
3 cups thinly sliced red and yellow bell peppers
1-2 tsp chopped fresh rosemary
1 cup chicken broth
1 tbsp balsamic vinegar
Olive oil

Preheat oven to 450F.  Chop the bell peppers into strips.  Spray a baking dish with cooking spray.  Heat a large skillet over medium-high heat.  In a bowl, mix together 1/2 tsp salt, 1/4 tsp black pepper, garlic powder and oregano.  Brush chicken lightly with olive oil and sprinkle the spice mixture on each side.  Add 1-2 tsp of olive oil to the skillet and add the chicken.  Cook chicken about 2-3 minutes a side until browned.  Place the chicken in the baking dish and put in the oven.  Bake about 10 minutes until chicken is cooked through.  Add a few more teaspoons of olive oil to the skillet and add the peppers and rosemary for about 5 minutes, until crisp-tender.  Add the chicken broth and stir, cook for about 5 minutes.  Add vinegar, 1/4 tsp salt and 1/4 black pepper.  Cook for another 3-5 minutes, stirring frequently.  Serve bell pepper mixture over chicken.

Tuesday, October 8, 2013

Herb-Roasted Eggplant with Tomatoes and Feta

I don't know what possessed me to buy an eggplant at the farmers market last weekend, except that it just called to me.  I didn't have any recipe in mind to use it, but after some internet scouring, I found something that sounded interesting.  It also tasted really good.  I'll have to play with eggplant more often!

Herb-Roasted Eggplant with Tomatoes and Feta
from Bon Appetit

1 large eggplant, cut into 1" cubes (next time I'll also peel it)
4 large plum tomatoes, cored, quartered
3 tbsp olive oil
2 tbsp sherry wine vinegar
2 tbsp plus 2 tsp chopped fresh oregano
1/2 cup crumbled feta

Preheat oven to 450F.  Place eggplant and tomatoes on a rimmed baking sheet; toss with oil and vinegar.  Sprinkle with 2 tbsp oregano, salt and pepper.  Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes.  Transfer eggplant and tomatoes to a platter.  Sprinkle with feta and 2 tsp oregano and serve.

Monday, October 7, 2013

Grilled Chinese Chicken Kabobs

I think almost every other recipe I make is Asian-inspired.  I just really love the flavors and different combinations.  For this dish, I let it marinate overnight and then I cooked it in a skillet instead of skewering and grilling.  Still really tasty.

Grilled Chinese Chicken Kabobs
from Six Sisters' Stuff

1/2 cup soy sauce
1/2 cup brown sugar
2 tbsp dried minced onion
1/4 cup rice vinegar
3 cloves garlic, minced
2 tsp ginger, minced
2 tbsp sesame oil
2 boneless, skinless chicken breasts, cut into 1" pieces

Mix together the first seven ingredients and place in a large resealable bag.  Place chicken pieces in the bag, seal and shake to coat.  Refrigerate at least 2 hours (or overnight).  Remove chicken from refrigerator and thread chicken on skewers.  Discard marinade.  Place skewers on a preheated grill at medium-high heat.  Cook until chicken is no longer pink and has an internal temperature of 165F.

Saturday, October 5, 2013

Baked Coconut Shrimp with Orange Sauce

Do yourself a huge favor and use jumbo shrimp when you make this.  This recipe got tedious and I almost gave up half way through dredging the shrimp because it was a weeknight and I was hungry.  The orange sauce needs a lot of help.  I found it to be very sour when it should be tangy, in my opinion.  Overall, with a little tweaking, this is has the potential to be really good.

Baked Coconut Shrimp with Orange Sauce
from Herb on Herbs

1 lb large shrimp, peeled and deveined
1/3 cup cornstarch
1 tsp salt
3/4 tsp cayenne pepper
2 cups flaked sweetened coconut
3 egg whites, beaten until foamy

Orange Sauce:
1/2 cup sweet orange marmalade
2 tsp dijon mustard
1 tsp raw horseradish

Preheat oven to 400F.  Line baking sheet with parchment paper.  Rinse and dry shrimp.  In a shallow bowl, mix together cornstarch, salt and cayenne.  Put coconut flakes in a separate shallow bowl and egg whites in a 3rd bowl.  Dredge each shrimp in cornstarch mixture, then egg whites, then roll it in the coconut.  Place it back on the parchment.  Bake for about 10 minutes, flip and then back another 8-10 minutes.  While shrimp is baking, mix together sauce ingredients and serve alongside.