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Showing posts with label roasted garlic infused oil. Show all posts
Showing posts with label roasted garlic infused oil. Show all posts

Tuesday, August 21, 2012

#Wordless Wednesday Dinner Time!

1 lb cut up boneless skinless chicken breast browning in a tablespoon Roasted Garlic Infused oil. Along with 2 tbsp of our new fantastic Rustic Herb Seasoning.

Add like 3 cups chopped red potatoes and 1/2 cup chix broth and simmer for about 10 minutes.



Then add in about 2 cups chopped green beans...
2 cups chopped green beans

 

Simmer/saute for another say 8 minutes


And Dinner is done!








Tuesday, June 19, 2012

I burn my hands twice in one week.

The first time I burn my hands, it was definitely a 'shame on me' moment. I was attempting to create a scrumptious dish from Frank Stitt's Southern Table Cookbook in my own kitchen.

The recipe is called Lowcountry Red Rice.  I was very excited to try it and I was extra excited because The Man said he thought he would really enjoy it--if I made it with shrimp.  So I dove right in and made it as directed.  One thing I didn't do was put gloves on to chop up the jalapeno peppers...

So for two days after I made the dish, my hands felt like they had a sunburn.  I gave myself a first degree jalapeno burn! 

Icing on the cake was that I accidentally purchased and used jasmine rice instead of basmati rice and The Man didn't like the dish because he doesn't like jasmine rice and I know that.  My dish was doomed to fail from the moment I left the grocery store.

So here are my tips for making Lowcountry Red Rice.  Which was very good and is one of those dishes that tastes fabulous fresh or leftover the next day.

1. wear gloves when chopping the jalapeno peppers.
2. don't get the wrong rice.
3. I don't have a third tip, but to hear how I burnt myself again just a few days later, scroll down past the recipe.

LOWCOUNTRY RED RICE

Directions:

  1. 1
    If using fresh tomatoes, drain them in a sieve or colander set over a bowl to catch their juices; set juices aside.
  2. 2
    In a large Dutch oven, cook the bacon over medium heat until it is beginning to crisp; with a slotted spoon, transfer the bacon to paper towels to drain.
  3. 3
    Return Dutch oven of drippings to the stove; add the onion, bell pepper, and celery; saute until softened, about 10 minutes (add a little oil if the bacon fat seems insufficient).
  4. 4
    Add the jalapeno, poblano, tomatoes, bay leaves, and thyme to the pot; season with salt and pepper to taste; simmer for about 10 minutes, until the peppers have softened.
  5. 5
    Meanwhile, in a medium saucepan, combine the broth with a scant 1/4 cup of the reserved tomato juices (discard any remaining juice) and add salt to taste.
  6. 6
    Bring to a simmer; add the rice, return to a simmer, and stir a few times.
  7. 7
    Decrease heat to the lowest setting, cover, and cook until the rice is tender, about 16 minutes.
  8. 8
    Add the rice to the vegetable mixture, along with the bacon; taste for seasonings.


Read more: http://www.food.com/recipe/lowcountry-red-rice-417289#ixzz1yHygjNVP


**********
Then just 48 hours after my hands stopped tingling with pain, I was again in the kitchen , preparing a lovely repast.  There I was taking out the perfectly roasted potatoes wearing my dollar store oven mitt and suddenly, my right hand was a mass of pain.

 Did I drop the potatoes?  No Ma'am, I got those on the stovetop, whipped off my mitt and plunged my hand into cold water.

Lesson here, if your hubby buys a set of oven mitts from the dollar store, don't actually USE them.

Monday, November 7, 2011

Grocery Shopping Woes

I need to go grocery shopping, not the grab a few things kind, but the overflowing cart kind. A shoebox stands in the way of me shoppping.  Why you ask?  Well the shoebox is full of all my coupons which need to be gone through and organized and I need to match up the coupons with the deals. I can't go to the store and buy a few items knowing that in the shoebox is a coupon for say 50 cents off.  I just can't!

And then there is the Thanksgiving factor! When can I get 'the best' deal on a Turkey?  That time is not here yet.  But it is coming, I know it! I love a yummy turkey dinner, so I'd like to plan my shopping to allow for purchasing two turkeys at rock bottom prices.  And then I've been thumbing through the beautiful chock-full-of-awesomeness that is the Food Network Thanksgiving issue.  So many sides and so little time!



This leads me to rant-like statement.  You know what I don't get?  Meat in stuffing.  Why put sausage (for example) in stuffing?  It's a side dish.  Side dishes should be meat-free--only exception being the addition of some bacon.  Bacon is always welcome.

Lastly I have one major wrinkle to consider in this weeks shopping, and that is that the microwave has gone kaput.  Poorly played Kenmore Microwave.   Just when it's your time to shine as we make our way through the whirlwind that is holiday cooking, you go and kick the bucket! 

Quick Recipe
We had a couple uncarved decorative pumpkins so today I cut the top off one and Anna scooped out the guts and we made a batch of late-season Roasted Pumpkin Seeds:

Roasted Pumpkin Seeds Totally Tastefully Simple
1 batch of washed pumpkin seeds
2 tbsps of  Our Roasted Garlic Infused Oil
a sprinkling of our Seasoned Salt

Mix the first 2 ingredients in a small bowl then take a cookie sheet sprayed with Pam and spread out the pumpkin seeds.  Sprinkle on our Seasoned Salt and roast in an oven for about 15 minutes at 425.  The seeds are done when they are golden brown and a little crunchy.  Watch time, do not let them overcook because they are so much better before they are burnt. :-D


Tuesday, July 19, 2011

Gratitude App


To the side is what I am reading now.  Im in the midst of the second book. 


On my dreadfully slow old iphone (it's 2 years old that's like 200 in cell phone years) I have an app called Gratitude.  The idea is you type 5 things you are grateful for each day and then as a result you are a happier person.  So I do it on and off, more off lately b/c it is taking too long IMO for apps to load on said old phone.

Here is what I have down for today:
1. That the kids are too old for 'The Wiggles"  (This one is a result of hearing an ad on the radio for an upcoming Wiggles show in Chicagoland--so glad the wiggles is no longer part of my daily life!)
2. That our air conditioning works, it wasn't working until about July 10 when Tom was able to get it fixed.
3. Bryce is washing the dishes and I only had to tell him it was his turn to wash them once.
4. Aldi sells a variety of their brand of philly swirl italian ice-y products and they are $1.89 a box
5. We are going swimming in a friends pool today

What's for dinner?
Tom defrosted a skirt steak, so I took in and rubbed it with Tastefully Simple Garlic Pepper Seasoning, Fiesta Party Dip MIx and Roasted Garlic Infused Oil covered it and stuck it in the fridge to be grilled later and then served with corn tortillas, Tastefully Simple Corn & Black Bean Salsa, and corn. Should be delish!

Monday, March 7, 2011

Pulaski Day

Here in the Chicagoland Area, kids get Casmir Pulaski day off school.  Who is C. Pulaski, he is a polish Revolutionary War hero.  Im sure you can find out more about that on wiki.  So now thanks to a 3-day weekend, all 3 of the kids have declared that they don't want to go back to school. *Sigh* this will make tommorrow morning a bit harder. Even Anna is on the No School Forever bandwagon, which is a suprise b/cause she loves her teacher and wants to be a teacher.  I better go reminder her of that...

And speaking of Anna here is a little something she wrote at school.

I wish it would rain kittens.
I would grab one and take care of it.
I would buy a leash.
I would buy food.
I would take him for a walk.

Too funny I don't know if she thinks people take cats for walks or if she started writing got distracted and switch her thoughts from having a kitten to having a puppy. 

I'm voting for neither.  Too much to clean up around here already.

This recipe popped up on my facebook news feed from Food & Wine Magazine, so I am just about to go make it.  It's a crummy late winter day here, one with gloomy skies and cold temps. This recipe pairs well with this weather. 

Winter-Vegetable Shepherd's Pie
2 lbs baking potatoes (about 4 potatoes) peeled and cut into large pieces
1 1/2 tsp Seasoned Salt
1 cup heavy cream (I  don't have any of that so I will improvise)
6 tbsp butter
2 large onions, sliced
1 tsp Garlic Garlic or 1 clove garlic, minced
4 cups sliced mixed winter vegetables such as celery, turnips, brussel sprouts, parsnips, fennel, cabbage or celery root.
2 carrots, sliced
1/4 tsp dried thyme...I think I am going to put in a wee bit of rosemary.
3 cups chix broth or veggie broth

Directions


1.Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 15 minutes. Drain the potatoes and put them back into the saucepan along with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Mash the potatoes over very low heat, gradually incorporating the cream and 4 tablespoons of the butter. Cover and set aside.
*Like I said I don't have any cream on hand, I'll use some milk.

2.Meanwhile, in a Dutch oven, melt the remaining 2 tablespoons of butter over moderately low heat. Add the onions and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the sliced mixed vegetables, carrots, thyme, and the remaining 1/2 teaspoon each of salt and pepper. Mix well.
* I am going to use the Tastefully Simple Roasted Garlic Infused Oil instead of butter to sautee.

3.Stir in the broth and bring to a simmer. Cook over moderate heat, covered, until the vegetables start to soften, 5 to 10 minutes. Uncover, increase the heat to moderately high, and cook until the vegetables are tender and almost no liquid remains in the pan, about 10 minutes longer.

4.Heat the broiler. Transfer the vegetables to a 9-inch pie plate, spread the potatoes over the top, and cook until lightly browned, about 5 minutes.



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