Archive for April, 2018


rice_cooker_shrimpYou can substitute fresh cherry or plum tomatoes for the canned tomatoes in this recipe. Sun-dried tomatoes work as well.

Difficulty: Easy

Hands-on: 10 minutes

Total: 20 minutes

 

 

Serves: 3
Ingredients
2 Tbsp. olive oil
4 medium shallots, peeled and thinly sliced
½ can (8 oz.) diced tomatoes, with juice
1 medium red bell pepper, seeded and chopped
1 small habanero pepper, seeded and chopped
1 tsp. ground black pepper
¼ tsp. salt
1 cup water
1 lb. shrimp, peeled and deveined

Directions

Step 1

Add the oil to the rice cooker pot, cover, and set to Cook. When the base of the cooker pot gets warm, add the shallots and sauté about 5 minutes until shallots turn soft.

Step 2

Add the tomatoes, bell pepper, and habanero and sauté for about 3 minutes, covering the rice cooker occasionally in the process of frying.

Step 3

Add the black pepper, salt, and water. Cover rice cooker and allow to come to a simmer.

Step 4

Once simmering, add the shrimp, mix well, and cook for about 10 minutes until the shrimp cook turn pink and the gravy slightly reduces. Dish out and serve.

Dinner and Desert

Posted: April 9, 2018 in Recipes
Tags: ,

Pork with Roasted Grapes and Fried Sage

rork_grapes_sageThis recipe couldn’t be simpler to put together, or more beautiful on the table. Sweet grapes and pork, topped with earthy and crunchy sage leaves makes a truly gorgeous and seasonal meal.

Difficulty: Medium

Hands-on: 10 minutes

Total: 45 minutes

Serves: 4
Ingredients
1 cup green or red grapes
4 Tbsp. avocado oil, divided
1 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
4 boneless pork chops
8 fresh sage leaves
½ tsp. coarse sea salt

Directions

Step 1

Preheat oven to 400°F.

Step 2

Place the grapes in a small baking dish, and drizzle with 1 tablespoon oil, and ½ teaspoon each salt and pepper. Stir well. Bake for 15–20 minutes, or until the grapes are softened and slightly caramelized. Reserve.

Step 3

Heat 1 tablespoon of the oil in a large frying pan over medium heat. Season the meat with remaining salt and pepper. Cook pork for 7–8 minutes a side, or until it registers 145°F with a meat thermometer.

Step 4

Heat remaining 2 tablespoons oil in a small frying pan over medium heat. When oil is hot but not smoking, fry sage leaves for 2–3 seconds. Drain on paper towels, and season with coarse salt. Serve pork topped with roasted grapes and fried sage leaves.

 

Chocolate Banana Bread

choco_banan_breadDifficulty: Easy

Hands-on: 15 minutes

Total: 1 hour 20 minutes

 

 

 

Serves: 8
Ingredients
1¾ cups all-purpose flour
⅔ cup granulated sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ cup vegetable shortening
1 cup mashed ripe bananas
2 large eggs, lightly beaten
1 cup chocolate chips
½ cup chopped walnuts
½ cup confectioners’ sugar

Directions

Step 1

Preheat oven to 350°F. Grease and flour a 9" × 5" × 3" loaf pan.

Step 2

In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Cut in the shortening with a pastry blender until the mixture resembles coarse crumbs. Add the bananas and eggs and stir with a fork just until blended. Stir in chocolate chips and nuts. Spread in the prepared pan.

Step 3

Bake for 50 to 55 minutes, or until a knife comes out clean. Let cool in the pan on a rack for 10 minutes, then turn out onto the rack to cool completely. Sprinkle with confectioners’ sugar before serving.

Pear Lemon Marmalade

Posted: April 5, 2018 in Recipes
Tags: , ,

pearjamMarmalade doesn’t need to be made with oranges. This pear and lemon marmalade is delicious on toast, muffins, or even as filling for sandwich cookies.

Difficulty: Medium

Hands-on: 30 minutes

Total: 1 hour 30 minutes

Serves: 32

Ingredients
2½ lbs. very firm green pears, peeled, cored, and thinly sliced
1 large lemon, thinly sliced, seeds removed
2 lbs. sugar

Directions

Step 1

Place the pears and lemon in a large heavy-bottomed sauce pan and add the sugar. Set over medium heat and stir occasionally until the mixture comes to a simmer and the sugar has dissolved, about 20 minutes. Reduce the heat to medium-low and continue to simmer 1 hour until the temperature reaches 225ºF. The pears will be translucent and the syrup a light golden color.

Step 2

Transfer marmalade to sanitized jars, wipe the rims carefully, and seal with canning lids and rims. The marmalade will keep for about a year in a cool dark place. Once open, store in the refrigerator.


Lets start off with a great summer any time drink

Berry-Lemonade Sparkling Sangria

This effervescent summer drink will refresh on even the hottest of days.berry lemonade sparkling sangria
Difficulty: Easy
Hands-on: 5 minutes

Total: 4 hours 5 minutes
Serves: 6

Ingredients
½ bottle (750 ml) Prosecco
1 quart lemonade
2 cups puréed and strained strawberries
1 cup raspberries
1 cup blackberries
1 cup chopped strawberries
3 medium lemons, thinly sliced

Directions

Step 1

Combine all ingredients in a large pitcher. Refrigerate for 4 hours, allowing ingredients to meld before serving. Serve over ice.

 

Dinner is served

Lemon-Rosemary Roast Chicken

lemon_chickenYou can add potato wedges to the pan in this recipe. Just make sure to add enough water to almost cover the potatoes, along with the juice of 1 more lemon and 2 more tablespoons of olive oil.

 

Difficulty: Easy
Hands-on: 20 minutes

Total: 1 hour 40 minutes
Serves: 4

Ingredients
2 medium lemons
1 whole chicken (3 lb.)
½ tsp. sea salt
⅛ tsp. ground black pepper
2 sprigs fresh rosemary
2 Tbsp. extra-virgin olive oil

Directions

Step 1

Preheat oven to 400°F.

Step 2

Cut the lemons in half and squeeze the juice into a separate container. Save the juiced lemon halves.

Step 3

Wash chicken well inside and out and pat dry. Sprinkle inside and out with salt and pepper. Stuff squeezed-out lemon halves and rosemary sprigs into cavity. Place chicken breast-side down on a rack in a shallow roasting dish. Combine lemon juice and olive oil; brush over entire chicken.

Step 4

Bake for 60–70 minutes, making sure to turn chicken over halfway through baking time and baste it regularly with juices from pan.

Step 5

To test if it’s done, prick with a fork and see if juices run clear, or test with meat thermometer for 165°F. When done, remove from oven and cover chicken in aluminum foil. Let rest for 10 minutes. Serve hot with pan juices.

Time for desert

Individual Lemon Puddings with Blueberries

lemon_puddingThis tangy and easy dessert is the perfect way to end a hearty meal.

Difficulty: Easy
Hands-on: 20 minutes

Total: 2 hours 20 minutes

Serves: 6
Ingredients
1 Tbsp. unflavored gelatin
1 Tbsp. plus ½ cup cold water, divided
1 cup boiling water
½ cup granulated sugar
¼ cup plus ¼ tsp. lemon juice, divided
1 tsp. lemon zest
½ cup nonfat dry milk powder
½ cup ice water
1 cup blueberries

Directions

Step 1

In a small bowl, soften the gelatin in 1 tablespoon cold water. Add boiling water to dissolve. Add sugar, ½ cup cold water, ¼ cup lemon juice, and the lemon zest. Chill until very thick, about 90 minutes.

Step 2

Chill a deep mixing bowl and beaters. Add the dry milk, ice water, and ¼ teaspoon lemon juice to the chilled bowl. Beat until fluffy, then cover and chill. Break up the gelatin lemon mixture with a fork. Add to the whipped milk mixture. Using an electric mixer, beat until fluffy but not too soft.

Step 3

Pour into 6 individual glasses. Cover and chill until firm before serving, about ½ hour. Top with blueberries to serve.

Side Note: These recipes would also go great for a small informal summer party