I had some leftover pork a few weeks ago and wanted to make something different out of it. BBQ sandwiches sounded like a good idea but I didn't have any BBQ sauce. At first, all of the recipes I found required it to sit for days before it would be ready to eat. Then, I found this one that was ready within a few minutes. Not only was it fast but it was also yummy. And, LTH dipped all of his foods in it for about a week.
http://www.epicurious.com/recipes/food/views/Lexington-Style-Bbq-Sauce-242264
Ingredients:
1/2 cup cider vinegar
1 teaspoon salt (reduced from original recipe)
2 tablespoons white sugar
1/4 cup light brown sugar (original recipe called for dark brown sugar but I did not have any)
1 teaspoon freshly ground black pepper
1/2 cup ketchup
Mix the ingredients together and let sit for 10 minutes. If it seems too watery, add a little more ketchup.
Showing posts with label black pepper. Show all posts
Showing posts with label black pepper. Show all posts
Sunday, April 03, 2011
Saturday, March 12, 2011
Carnitas
I made these for the first time today as topping for taco salad. Yummy and easy!
From How to Cook Everything by Mark Bittman
Ingredients:
2-2.5 lbs boneless pork shoulder
1 T. cumin
2 bay leaves
4-5 peeled and slightly crushed garlic cloves
1 onion, quartered
Salt and pepper
Mix all ingredients in a Dutch oven. Cover with water. Bring to a boil. Lower heat such that there is a small bubble. Cover and cook for about an hour. Remove the meat, onions and garlic with a slotted spoon. Cook the liquid down. Add the meat back to the pan and fry the meat so that you get some nice browned edges. Use in tacos, taco salad or as a main dish by itself.
From How to Cook Everything by Mark Bittman
Ingredients:
2-2.5 lbs boneless pork shoulder
1 T. cumin
2 bay leaves
4-5 peeled and slightly crushed garlic cloves
1 onion, quartered
Salt and pepper
Mix all ingredients in a Dutch oven. Cover with water. Bring to a boil. Lower heat such that there is a small bubble. Cover and cook for about an hour. Remove the meat, onions and garlic with a slotted spoon. Cook the liquid down. Add the meat back to the pan and fry the meat so that you get some nice browned edges. Use in tacos, taco salad or as a main dish by itself.
Saturday, November 21, 2009
Loubieh Bi Zeit (Lebanese Green Beans)
MTH and I had take out from The Phoenician a few weeks ago. There were some leftover Loubieh Bi Zeit. I thought that DS may like them. He LOVED them! Given that he previously was not as enamoured of green beans, I decided I needed to figure out how to make them. Here's a recipe that I adapted from http://homemade-recipes.blogspot.com. Here is the link to the original recipe.
Ingredients:
olive oil
onions, chopped
garlic, chopped
1 can of green beans (I used half sodium)
1/2 can of tomato sauce
1/2 half lemon, juiced
2 cups of chicken broth or you can use chicken bouillon
Pepper
Directions:
Ingredients:
olive oil
onions, chopped
garlic, chopped
1 can of green beans (I used half sodium)
1/2 can of tomato sauce
1/2 half lemon, juiced
2 cups of chicken broth or you can use chicken bouillon
Pepper
Directions:
- Heat the oil in a saucepan.
- Add onions and saute until translucent.
- Add garlic and cook until fragrant (no more than 2 minutes).
- Add green beans, tomato sauce, lemon juice, chicken broth and pepper.
- Cover and cook on low heat for 45 minutes. You can probably cook less and it will be fine.
Sunday, August 24, 2008
Grilled Potato Salad
If you've discussed grilling with me, then you know I've made grilled potato salad in the past. Well, I've found a better way. Slice the potatoes instead of chunks.
Ingredients:
Potatoes
Mustard
Olive oil
Fresh ground black pepper
Red pepper flakes
White wine vinegar
Directions:
Peel or wash the potatoes well. Slice as consistently as possible (about 1/4 inch). Parboil for about 5 minutes. Dry the potatoes thoroughly. In a bowl big enough to hold the potatoes, mix the last 5 ingredients to make a sauce (use the amounts that will coat the number of potatoes you have). On a preheated grill, grill the potatoes until they are browned on both sides. Return them to the bowl with the sauce and mix with the remains. Enjoy!
Ingredients:
Potatoes
Mustard
Olive oil
Fresh ground black pepper
Red pepper flakes
White wine vinegar
Directions:
Peel or wash the potatoes well. Slice as consistently as possible (about 1/4 inch). Parboil for about 5 minutes. Dry the potatoes thoroughly. In a bowl big enough to hold the potatoes, mix the last 5 ingredients to make a sauce (use the amounts that will coat the number of potatoes you have). On a preheated grill, grill the potatoes until they are browned on both sides. Return them to the bowl with the sauce and mix with the remains. Enjoy!
Grilled Chicken Cheesesteak
I have lots of peppers and onions in the fridge due to the weekly produce allotment that i receive. So, I offered to make grilled sausage and peppers for MTH last night. He wasn't in the mood for sausage but asked what else could we have with peppers and onions. Chicken cheesesteaks somehow came to mind. Here's what we did:
Ingredients:
3 boneless, skinless chicken thighs
garlic salt
oregano
red pepper flakes
fresh ground black pepper
1 green pepper
1/2 Vidalia onion (ok so this was actually from my parents)
1/4 yellow tomato (whatever your have on hadn will do)
mozzarella cheese (not the kind in water)
parmesan cheese
2 hoagie rolls
Directions:
Preheat the grill. PLace the whole pepper and pieces of onion on the grill. The onion will only take about 5 minutes. The pepper about 10 minutes (until it's somewhat blackened). Use the garlic salt, oregano, red pepper flakes and black pepper as seasonig to your liking. Grill the chicken. Toast the rolls on the grill. Construct your sandwich as you please - I put the cheeses, green pepper, onion, tomato and mustard on mine. You could add a pickle too.
Ingredients:
3 boneless, skinless chicken thighs
garlic salt
oregano
red pepper flakes
fresh ground black pepper
1 green pepper
1/2 Vidalia onion (ok so this was actually from my parents)
1/4 yellow tomato (whatever your have on hadn will do)
mozzarella cheese (not the kind in water)
parmesan cheese
2 hoagie rolls
Directions:
Preheat the grill. PLace the whole pepper and pieces of onion on the grill. The onion will only take about 5 minutes. The pepper about 10 minutes (until it's somewhat blackened). Use the garlic salt, oregano, red pepper flakes and black pepper as seasonig to your liking. Grill the chicken. Toast the rolls on the grill. Construct your sandwich as you please - I put the cheeses, green pepper, onion, tomato and mustard on mine. You could add a pickle too.
Sunday, February 17, 2008
Homemade Lasagna (About 1 hour)
We usually go out to eat on Saturday nights but this week, we went out on Friday night and then ate in on Saturday. On my blog, you can read about the dinner out here (link coming soon) and you can read MTH's review here (link coming soon).
Here's the quick lasagna that I made last night. Note that it feeds enough for an army so be prepared for leftovers if there's only two of you like me and and MTH.
Ingredients:
1/2 pound bulk Italian sausage
1/2 pound ground turkey
1 onion, chopped
1/2 green pepper, chopped
29 oz petite diced tomatoes
8 oz tomato paste
oregano, to taste
salt, to taste
fresh ground pepper, to taste
red pepper flakes, to taste
16 oz skim ricotta cheese
1 egg
Parmesan cheese (use how much you like)
mozzarella cheese (use how much you like - I tried not to make it too cheesy)
12 lasagna noodles, boiled
Preparation:
Heat the oven to 375 degrees. Cook the ground meats until almost no pink remains. Add the onion and green pepper. When they are translucent, add the tomatoes and tomato paste. Stir to combine. Add the spices to your taste. Let simmer for at least 15 minutes. Taste again and add more spices if necessary. Mix the ricotta, egg and Parmesan cheese.
In a 9x13 pan, start with a small amount of sauce (2-3 spoonfuls). Place 4 noodles across the pan. Spread 1/3 of the ricotta cheese mixture over the noodles. Sprinkle 1/3 of the mozzarella. Repeat the layers ending with sauce ensuring that the sauce covers all the noodles. Cover the pan with foil and bake for 30 minutes or until bubbly. Let set for about 10 minutes before serving.
Here's the quick lasagna that I made last night. Note that it feeds enough for an army so be prepared for leftovers if there's only two of you like me and and MTH.
Ingredients:
1/2 pound bulk Italian sausage
1/2 pound ground turkey
1 onion, chopped
1/2 green pepper, chopped
29 oz petite diced tomatoes
8 oz tomato paste
oregano, to taste
salt, to taste
fresh ground pepper, to taste
red pepper flakes, to taste
16 oz skim ricotta cheese
1 egg
Parmesan cheese (use how much you like)
mozzarella cheese (use how much you like - I tried not to make it too cheesy)
12 lasagna noodles, boiled
Preparation:
Heat the oven to 375 degrees. Cook the ground meats until almost no pink remains. Add the onion and green pepper. When they are translucent, add the tomatoes and tomato paste. Stir to combine. Add the spices to your taste. Let simmer for at least 15 minutes. Taste again and add more spices if necessary. Mix the ricotta, egg and Parmesan cheese.
In a 9x13 pan, start with a small amount of sauce (2-3 spoonfuls). Place 4 noodles across the pan. Spread 1/3 of the ricotta cheese mixture over the noodles. Sprinkle 1/3 of the mozzarella. Repeat the layers ending with sauce ensuring that the sauce covers all the noodles. Cover the pan with foil and bake for 30 minutes or until bubbly. Let set for about 10 minutes before serving.
Sunday, January 27, 2008
Yankee Pot Roast (About 2 1/2 hours)
Last weekend, the grocery store had chuck roasts half off. So, I decided to buy one along with some parsnips, carrots and potatoes. I knew the basic idea of how to make a pot roast and what I would need to do it but I still had to look up a recipe for some added instructions. Here's what I did.
Adapted from Cooking Light Magazine, October 2007
1 teaspoon canola oil
2 pounds boneless chuck roast, trimmed
1 cup chopped yellow onion
4 cups fat-free, less-sodium beef broth
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
2 bay leaves
2 1/2 cups (1-inch) cubed peeled parsnip (about 1 pound)
1 1/2 cups (1-inch-thick) slices carrot (about 8 ounces)
2 cups (1-inch) cubed peeled baking potato (about 1 pound)
Preheat oven to 300°.
Heat oil in a large Dutch oven over medium-high heat. Add beef to pan, browning on all sides (about 8 minutes). Remove from pan. Add a little more oil. Add onion to pan; sauté 5 minutes or until beginning to brown. Stir in broth, scraping pan to loosen browned bits. Reduce heat; add spices through bay leaves. Return roast to pan; bring to a simmer.
Cover and bake at 300° for 1 1/2 hours. Stir in parsnips and carrots. Bake, covered, 1 hour. Stir in potato; cover and bake 30 minutes or until roast and vegetables are very tender. Discard bay leaves.
Adapted from Cooking Light Magazine, October 2007
1 teaspoon canola oil
2 pounds boneless chuck roast, trimmed
1 cup chopped yellow onion
4 cups fat-free, less-sodium beef broth
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
2 bay leaves
2 1/2 cups (1-inch) cubed peeled parsnip (about 1 pound)
1 1/2 cups (1-inch-thick) slices carrot (about 8 ounces)
2 cups (1-inch) cubed peeled baking potato (about 1 pound)
Preheat oven to 300°.
Heat oil in a large Dutch oven over medium-high heat. Add beef to pan, browning on all sides (about 8 minutes). Remove from pan. Add a little more oil. Add onion to pan; sauté 5 minutes or until beginning to brown. Stir in broth, scraping pan to loosen browned bits. Reduce heat; add spices through bay leaves. Return roast to pan; bring to a simmer.
Cover and bake at 300° for 1 1/2 hours. Stir in parsnips and carrots. Bake, covered, 1 hour. Stir in potato; cover and bake 30 minutes or until roast and vegetables are very tender. Discard bay leaves.
Saturday, January 19, 2008
Beef and Veggie Potpie (About 45 minutes)
I made this one a few weeks back. Again, I got the idea from the www.myrecipes.com daily emails. But, as per usual, I didn't follow the recipe word for word. Here's what I made:
olive oil
3/4 pound ground sirloin
1 medium zucchini, chopped
1/2 onion, chopped
1 cup chopped carrot
dried thyme, to taste
1 (8-ounce) package presliced mushrooms
3 garlic cloves, minced
1/2 cup dry red wine
1/4 cup tomato paste
Worcestershire sauce, to taste
freshly ground black pepper, to taste
7 oz fat-free, less-sodium beef broth
2 tablespoons cornstarch
2 tablespoons water
Heat olive oil in a large skillet over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Drain. Wipe drippings from pan with a paper towel. Heat more olive oil in pan. Add zucchini and next 5 ingredients (through garlic); sauté 7 minutes or until vegetables are tender. Return beef to pan. Stir in wine, tomato paste, Worcestershire sauce, pepper, and broth. Bring to a boil; cook 3 minutes. Combine cornstarch and 2 tablespoons water in a small bowl; stir with a fork to get rid of the lumps. Add the cornstarch mixture to the pan; cook 1 minute, stirring constantly.
Bake a batch of homemade or canned biscuits while the beef mixture is cooking. Serve the beef mixture over one or two biscuits. It's an all in one meal with your meat and vegetable!
olive oil
3/4 pound ground sirloin
1 medium zucchini, chopped
1/2 onion, chopped
1 cup chopped carrot
dried thyme, to taste
1 (8-ounce) package presliced mushrooms
3 garlic cloves, minced
1/2 cup dry red wine
1/4 cup tomato paste
Worcestershire sauce, to taste
freshly ground black pepper, to taste
7 oz fat-free, less-sodium beef broth
2 tablespoons cornstarch
2 tablespoons water
Heat olive oil in a large skillet over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Drain. Wipe drippings from pan with a paper towel. Heat more olive oil in pan. Add zucchini and next 5 ingredients (through garlic); sauté 7 minutes or until vegetables are tender. Return beef to pan. Stir in wine, tomato paste, Worcestershire sauce, pepper, and broth. Bring to a boil; cook 3 minutes. Combine cornstarch and 2 tablespoons water in a small bowl; stir with a fork to get rid of the lumps. Add the cornstarch mixture to the pan; cook 1 minute, stirring constantly.
Bake a batch of homemade or canned biscuits while the beef mixture is cooking. Serve the beef mixture over one or two biscuits. It's an all in one meal with your meat and vegetable!
Wednesday, January 02, 2008
Bean Soup (15 minutes prep with 30 minutes simmering)
This recipe is officially called "North Woods Bean Soup". It's adapted from a recipe in the January 2002 issue of Cooking Light. I've put my changes in italics. This soup took me only about 15 minutes of actual hands on preparation. The rest was just simmering. I was really impressed because I was able to go work out, come home and start the soup, take my shower and then presto - dinner was served!
Ingredients:
1 cup baby carrots, halved
1 cup chopped onion
2 garlic cloves, minced
7 ounces turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces
4 cups fat-free, less-sodium chicken broth
dried oregano, marjoram and thyme, to taste
black pepper and red pepper flakes, to taste
2 (15.8-ounce) cans Great Northern beans, drained and rinsed
smooth kale
Preparation
Heat a large saucepan coated with olive oil over medium-high heat. Add carrots, onion, garlic, and kielbasa; sauté 3 minutes, stirring occasionally. Reduce heat to medium; cook 5 minutes. Add the broth, dried spices, peppers, and beans. Bring to a boil, reduce heat, and simmer 5 minutes.
Place 2 cups of the soup in a food processor or blender, and process until smooth. Return the pureed mixture to pan. Simmer an additional 5 minutes. Remove soup from heat. Add the kale, stirring until kale wilts.
Ingredients:
1 cup baby carrots, halved
1 cup chopped onion
2 garlic cloves, minced
7 ounces turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces
4 cups fat-free, less-sodium chicken broth
dried oregano, marjoram and thyme, to taste
black pepper and red pepper flakes, to taste
2 (15.8-ounce) cans Great Northern beans, drained and rinsed
smooth kale
Preparation
Heat a large saucepan coated with olive oil over medium-high heat. Add carrots, onion, garlic, and kielbasa; sauté 3 minutes, stirring occasionally. Reduce heat to medium; cook 5 minutes. Add the broth, dried spices, peppers, and beans. Bring to a boil, reduce heat, and simmer 5 minutes.
Place 2 cups of the soup in a food processor or blender, and process until smooth. Return the pureed mixture to pan. Simmer an additional 5 minutes. Remove soup from heat. Add the kale, stirring until kale wilts.
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