As usual, I was not measuring as I went. As a result, this marinade is really a rough estimation of what I believe I put in it. With that being said, I think these measurements would be pretty close to what I made.
Marinade(All Estimations)
Light Soy Sauce (2-3tbsp)
Juice of 1 Lime
Juice of 1/2 orange
Worchestershire Sauce(1/2 tbsp)
Olive Oil(2-3 tbsp)
Chili Paste(1 tbps)
Fresh Chives(1 tbsp)
Brown Sugar(1 tbsp)
2 gloves of garlic smashed in a garlic press or finely minced
Black Pepper(1/4 tsp)
White Pepper(small dash)
Cayenne Pepper(small dash)
Paprika(1/4 tsp)
Chili Powder(small dash)
Dried Parsley(1/4 tsp)
Dried Oregano(1/4 tsp)
Dried Mustard(small dash)
(small dash is probably around 1/8 tsp)
Cooking
2 lb shrimp
Marinate the shrimp for 15-30 minutes up to an hour. Skewer the shrimp. Grill on high heat for about minutes per side. Sorry there is no picture, but I assure you, they looked and tasted great.
Wednesday, December 19, 2012
Snickerdoodle Cookies
1 1/2 cups sugar
2 eggs
1/4 teaspoon vanilla extract
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon cinnamon
Dash of nutmeg
1/8 tsp salt
4 tbsp sugar and 1 tbsp cinnamon mixed together(reserved for rolling)
Mix the butter, sugar, vanilla, and eggs until well mixed. Meanwhile, mix together the dry ingrediants together. Then, gradually incorporate the dry ingrediants while the mixer is on slow. Allow to mix for a couple minutes, or until everything is well mixed. Refrigerate the dough and a cookie sheet for 15 minutes, along with preheating the oven to 350 degrees. After refrigerating, roll the dough into small 1 inch balls, then roll them in the cinnamon sugar mixture and make sure the dough is fully coated. Place on the chilled ungreased cookie sheet and bake from 13-15 minutes, depending on the oven. Take them out when the tops are starting to brown. I like to take them out even if they look slightly undercooked because they stay softer. Makes around 2 1/2 dozen cookies.
Friday, December 14, 2012
Pasta with Roasted Grape Tomatoes
If you've never roasted grape tomatoes, I have to say that you are really missing out. When these little tomatoes cook, the shrivel up, the flavor concentrates and sweetens up, and they burst. When combined with olive oil, this makes a very flavorful and delicious sauce. I have used this same technique twice in the last week or so, and here are the two ways I used it.
Penne with Sausage, Grape Tomatoes, Spinach, and Mushrooms
8 Fresh Italian Sausage Links (I used 4 Mild and 4 Hot)
1 bunch of fresh spinach, stems cut off(probably half a bag if using bagged spinach)
1 8oz package of baby bella mushrooms, quartered
1 Pint grape tomates(I also had a few extra from another pint)
4 cloves of garlic, sliced
3-4oz Grated Romano Cheese(1 container is usually 5oz)
Extra virgin olive oil(EVOO)
1/2 tsp crushed red pepper (this can definitely be adjusted for desired spiciness)
Salt and Pepper
1 lb penne(or whatever pasta you like)
Cook the sausages in a frying pan until fully cooked through. Set aside to cool and slice into rings. Meanwhile, boil the linguini to al dente as directed on the box. On a sheet pan, combine the tomatoes, mushrooms, garlic, red pepper, and EVOO. Sprinkle with salt and pepper and toss to evenly coat. Make sure there is plenty of olive oil to cover the bottom of the pan.(this will make your sauce) Roast in a 425 degree oven until the tomatoes are shriveled up and burst open. After straining the pasta, return to the pot and pour in the oil and tomatoes from the sheet pan. Add the spinach and toss to wilt the spinach. Add the Romano cheese and toss again. Pour in extra olive oil as need. Add salt and pepper to taste. Serves 6-8.
Linguini with Grilled Chicken, Grape Tomatoes, and Basil
1 1/4 pounds thinly sliced chicken breast cutlets
*Season the chicken with salt, pepper, garlic powder, crushed red pepper, and italian seasoning
1 pint grape tomates (again used a few extra from another pint)
5 cloves garlic, sliced
1/2 tsp crushed red pepper
1/3 cup shaved parmesan cheese (rough estimation)
1/3 cup fresh basil, chopped
EVOO
Salt and Pepper
Boil the linguini to al dente as directed on the box. Meanwhile, heat the grill to high heat. In a grill-safe dish, toss the tomatoes with the garlic, EVOO, and crushed red pepper. Also add salt and pepper(I added a couple dashes of italian seasoning too). Make sure there is plenty of oil in the bottom of the dish to make the sauce. Set the dish in the grill uncovered and cook until the tomatoes are wrinkled and have burst open, and the edges are just starting to char. At the same time, grill the chicken. Since the chicken is very thin, it only needs probably 3 minutes on per side. You're mainly looking for the grill marks on each side. Once the chicken is finished, set aside to cool, then chop into slices. Toss the pasta with the tomatoes(and Oil), chicken, basil, and a couple more tablespoons of EVOO. Add a the parmesan cheese and a little salt and pepper at the end and give one more quick toss. Serves 3-4.
Penne with Sausage, Grape Tomatoes, Spinach, and Mushrooms
8 Fresh Italian Sausage Links (I used 4 Mild and 4 Hot)
1 bunch of fresh spinach, stems cut off(probably half a bag if using bagged spinach)
1 8oz package of baby bella mushrooms, quartered
1 Pint grape tomates(I also had a few extra from another pint)
4 cloves of garlic, sliced
3-4oz Grated Romano Cheese(1 container is usually 5oz)
Extra virgin olive oil(EVOO)
1/2 tsp crushed red pepper (this can definitely be adjusted for desired spiciness)
Salt and Pepper
1 lb penne(or whatever pasta you like)
Cook the sausages in a frying pan until fully cooked through. Set aside to cool and slice into rings. Meanwhile, boil the linguini to al dente as directed on the box. On a sheet pan, combine the tomatoes, mushrooms, garlic, red pepper, and EVOO. Sprinkle with salt and pepper and toss to evenly coat. Make sure there is plenty of olive oil to cover the bottom of the pan.(this will make your sauce) Roast in a 425 degree oven until the tomatoes are shriveled up and burst open. After straining the pasta, return to the pot and pour in the oil and tomatoes from the sheet pan. Add the spinach and toss to wilt the spinach. Add the Romano cheese and toss again. Pour in extra olive oil as need. Add salt and pepper to taste. Serves 6-8.
Linguini with Grilled Chicken, Grape Tomatoes, and Basil
1 1/4 pounds thinly sliced chicken breast cutlets
*Season the chicken with salt, pepper, garlic powder, crushed red pepper, and italian seasoning
1 pint grape tomates (again used a few extra from another pint)
5 cloves garlic, sliced
1/2 tsp crushed red pepper
1/3 cup shaved parmesan cheese (rough estimation)
1/3 cup fresh basil, chopped
EVOO
Salt and Pepper
Boil the linguini to al dente as directed on the box. Meanwhile, heat the grill to high heat. In a grill-safe dish, toss the tomatoes with the garlic, EVOO, and crushed red pepper. Also add salt and pepper(I added a couple dashes of italian seasoning too). Make sure there is plenty of oil in the bottom of the dish to make the sauce. Set the dish in the grill uncovered and cook until the tomatoes are wrinkled and have burst open, and the edges are just starting to char. At the same time, grill the chicken. Since the chicken is very thin, it only needs probably 3 minutes on per side. You're mainly looking for the grill marks on each side. Once the chicken is finished, set aside to cool, then chop into slices. Toss the pasta with the tomatoes(and Oil), chicken, basil, and a couple more tablespoons of EVOO. Add a the parmesan cheese and a little salt and pepper at the end and give one more quick toss. Serves 3-4.
Tuesday, December 11, 2012
Pumpkin Spice Muffins
In the spirit of the holidays(and finally being finished with finals), I baked some muffins. I made these once before, but the ginger ended up a little strong, so I cut back this time. These muffins still have that warm mouth feel from the ginger, paired with the spiciness of clove and white pepper and sweetness of cinnamon and nutmeg. They're simply delicious, especially with a hot cup of coffee in the morning.
Muffins
2 eggs
1/2 cup sour cream
1 1/2 cups canned pumpkin puree
1/2 cup light brown sugar
1/4 cup regular white sugar
1 stick unsalted butter, melted
Splash of vanilla extract
2 1/4 cups flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 tbsp ground cinnamon
1 tbsp ground ginger
1 tsp ground nutmeg
1/2 tsp ground clove
Pinch of white pepper
1/2 cup chopped nuts, I used walnuts and macadamia nuts(optional)
Topping
1/3 cup brown sugar
1 tbsp butter, melted
2 tbsp flour
A few dashes of cinnamon
chopped nuts
Preperation
Preheat the oven to 350 degrees. Combine in the mixing bowl the eggs, sour cream, pumpkin, melted butter, vanilla, brown sugar, and white sugar. Whisk together until well combined and it starts to whip up a bit. Meanwhile, sift and mix together the dry ingrediants and spices. With the mixer on slow speed, gradually incorporate the flour mixture in increments of about 1/2 to 3/4 cup. Fold in the chopped nuts(reserving about a tbsp for the topping). Mix the topping in a small bowl until well combined. Butter and flour the muffin pan. Pour the batter in the pan and sprinkle the topping over the of the batter. Bake in the middle of the oven for about 30 minutes, which could vary based on the oven. I would consider keeping an eye on them starting at about 25 minutes. When a toothpick(or knife) comes out clean, they are finished. Allow them to cool a bit in the pan and carefully remove them and place the muffins on a cooling rack. Makes 12 muffins.
As a small note, I did not have unsalted butter on hand, so I used salted butter and left out the salt, and it worked fine. I also added macadamia nuts this time, whereas last time I only used walnuts. This is why I put the macadamia nuts as an optional ingrediant.
Muffins
2 eggs
1/2 cup sour cream
1 1/2 cups canned pumpkin puree
1/2 cup light brown sugar
1/4 cup regular white sugar
1 stick unsalted butter, melted
Splash of vanilla extract
2 1/4 cups flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 tbsp ground cinnamon
1 tbsp ground ginger
1 tsp ground nutmeg
1/2 tsp ground clove
Pinch of white pepper
1/2 cup chopped nuts, I used walnuts and macadamia nuts(optional)
Topping
1/3 cup brown sugar
1 tbsp butter, melted
2 tbsp flour
A few dashes of cinnamon
chopped nuts
Preperation
Preheat the oven to 350 degrees. Combine in the mixing bowl the eggs, sour cream, pumpkin, melted butter, vanilla, brown sugar, and white sugar. Whisk together until well combined and it starts to whip up a bit. Meanwhile, sift and mix together the dry ingrediants and spices. With the mixer on slow speed, gradually incorporate the flour mixture in increments of about 1/2 to 3/4 cup. Fold in the chopped nuts(reserving about a tbsp for the topping). Mix the topping in a small bowl until well combined. Butter and flour the muffin pan. Pour the batter in the pan and sprinkle the topping over the of the batter. Bake in the middle of the oven for about 30 minutes, which could vary based on the oven. I would consider keeping an eye on them starting at about 25 minutes. When a toothpick(or knife) comes out clean, they are finished. Allow them to cool a bit in the pan and carefully remove them and place the muffins on a cooling rack. Makes 12 muffins.
As a small note, I did not have unsalted butter on hand, so I used salted butter and left out the salt, and it worked fine. I also added macadamia nuts this time, whereas last time I only used walnuts. This is why I put the macadamia nuts as an optional ingrediant.
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