Seasoning Packet Dinners March 29, 2011

I never really thought of myself as an ingredient snob until my neighbor told me about her BBQ pulled pork dish. I was reluctant to believe that a pre-made seasoning packet could yield something as yummy as she claimed.  Then she had me try it. And oh my, oh my, oh my! It was one of those dishes that was so delicious I just couldn’t believe it. And it was good the next day!  So over the months I began my mission to find other easy and quick seasoning packets. These are the ones I came up with and all I completely recommend. I think I need to contact McCormick and ask to be a taste tester.

McCormick Grill Mates Garlic, Herb, & Wine

McCormick Slow Cookers BBQ Pulled Pork*

McCormick Enchilada **

McCormick Produce Partners Great Guacamole

* This is the packet my neighbor gave me.

** This was good for a sauce but I would substitute my own meat and topping recipes.

McCormick Grill Mates Montreal Steak Marinade

McCormick Grill Mates Brown Sugar Bourbon Marinade

Jack Daniel’s Mesquite EZ Marinader***

McCormick Grill Mates Baja Citrus Marinade

McCormick Grill Mates Southwest Marinade

***I would like to just say “PHENOMENAL”!!!!!! I could eat this one everyday, all day long. But I do not recommend trying in the slow cooker on pulled pork. I should have just stuck to the above pulled pork recipe.

I also tried a McCormick Garlic Lime but didn’t keep the packaging.

Each one of these packets has it’s own distinct flavors and you won’t be bored with eating each one all in a row like we do sometimes.

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Bunch Worthy Lasagna December 18, 2010

As much as I like to experiment with cooking and learn new dishes, I am not a fan of watching cooking shows. So for me to actually watch a cooking show there must be something to the dish that completely intrigues me.  Normally, when I think of lasagna I picture a lump of food sitting my my belly. But this version of lasagna is light enough to serve at a brunch or luncheon with your friends. I figure, if my Japanese hosts liked this version of lasagna, then there must be something to it. I made a few changes because, well, I live in Japan and I don’t like their tomatoes (sorry Japanese tomatoes, I’m from California).  And the salsa is good enough to stand on its own and eat with chips.

Here it is Sunny’s Latin Lasagna from Food Network:

Ingredients

• 1 (16-ounce) container ricotta cheese
• 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed to remove excess moisture 1 egg
• 1 teaspoon ground cumin (I used less because I think it smells and tastes horrible)
  
• 1/2 teaspoon salt, plus more for seasoning
• 3 tablespoons oil, plus extra for drizzling
• 3 tablespoons butter
• 1 pound ground pork
• 1/2 teaspoon cayenne pepper
• 1 pound white button mushrooms, sliced
• 3/4 cup finely grated Parmesan
• Freshly ground black pepper
• Tomato Salsa, recipe follows
• 18 “oven ready” lasagna noodles, about 1 (16-ounce) package (I used only 12)
  
• 1 pound fresh mozzarella cheese, thinly sliced
• Freshly ground black pepper

Directions

Preheat oven to 350 degrees F.

In a medium bowl stir together ricotta, spinach, egg, cumin, salt and set aside. In a large saute pan over medium-high heat add 3 tablespoons of oil and 3 tablespoons of butter and saute ground pork and cayenne pepper until meat is brown, about 5 to 7 minutes. Remove meat from the pan to a bowl and add mushrooms to the pan. Cook until tender, another 5 minutes. Add meat back to the pan, stir in 1/2 cup of the Parmesan, season with salt and pepper, to taste, then transfer mixture to a bowl and set aside.

To assemble, layer bottom of 12 by 9-inch casserole dish with 1/3 of the salsa, then 6 noodles, overlapping to cover the entire bottom surface of the dish. Next add and evenly spread half the ricotta spinach mixture, half the pork mushroom mixture, and a layer of mozzarella. Layer another 1/3 of the salsa, 6 noodles, the remaining ricotta spinach mixture, and the remaining pork mushroom mixture. To finish add the last 6 noodles, top with the remaining salsa. Place the remaining mozzarella slices on top along with the remaining Parmesan. Finish with a drizzle of olive oil and pepper, to taste. Bake covered for 45 minutes. Increase oven temperature to 425 degrees F, uncover, and bake for 15 more minutes or until golden brown and bubbly.

Tomato Salsa:

• 1 poblano pepper, stem removed, seeded and roughly chopped (didn’t use because the store didn’t have any)
  
• 1/2 small red onion, roughly chopped
• 1 jalapeno, stem removed, seeded and roughly chopped (didn’t use because the store didn’t have any)and ta
• 2 garlic cloves
• 2 pounds plum tomatoes, cored, seeded and roughly chopped (I used the large can of pureed tomatoes with basil)
  
• 2 limes, juiced
• 1/2 bunch cilantro, leaves only
• 2 tablespoons vegetable oil
• Salt and freshly ground black pepper

Combine all ingredients in a food processor and puree until almost smooth. Adjust seasoning, to taste.

Crazy Loaded Pizza September 2, 2010

I was flipping though some recipes when I came across a bare bones Chicken Ranch Pizza recipe and I thought it was just boring. So boring actually, I didn’t even consider making it. But after no luck on deciding what to make for dinner, I realized I had all the ingredients for it and so much more waiting in the fridge…

And this is what I came up with.

Ingredients:

• 2 skinless, boneless chicken breast halves
• 1 package of ready-mix pizza dough*
• 2-3 tablespoons of garlic
• 1 Ranch salad dressing bottle (amount to be determined)
• 1-2 cups shredded mozzarella cheese
• 7 small mushrooms
• ½ white onion sliced thinly and cut in half and separated
• 1 cup diced tomatoes (I used the flavored canned tomatoes)
• 4 strips of bacon, crumbled
• ¼ cup chopped green onions
• ¼ cup of cilantro

Directions:

1. Preheat oven to temperature indicated for pizza dough.
2. Place chicken in a large skillet over medium-high heat. Cook until no longer pink and juices run clear. Cool, then cut into thin strips.
3. If using the ready-mix dough, add the minced garlic now. Bake crust for 10 minutes in the preheated oven, or until it begins to turn golden brown. Remove from oven.
4. Spread a layer of ranch dressing over the partially baked crust.  Layer on the remaining ingredients starting with the chicken.

Hint: Sprinkle mozzarella cheese in between every few layers to help bind the ingredients together. Add extra layers of ranch to taste. We like our pizza with lots of sauce. Don’t forget some for dipping!

*Any type of pizza dough will suffice, we choose to use this type so we can infuse our pizza dough with minced garlic.

Enjoy!

30 Minute Meal: Spinach Stuffed Chicken Breast August 26, 2010

This is a flavorful dish that will have your taste buds thanking you.

Ingredients:

• 4 skinless, boneless chicken breasts
• ½ cup mayonnaise (use part sour cream if desired)
• 1 egg
• 1 tablespoon of heavy whipping cream
• ½ cup shredded Parmesan cheese
• 1 tablespoon of minced garlic
• 1 (10 ounce) package frozen chopped spinach, thawed, and drained
• 5 slices bacon, cooked and crumbled
• bread crumbs if desired for texture and substance

Directions:

1. Pre heat over to 350′.
2. Very carefully butterfly the chicken.
3. Mix the remaining ingredients.
4. Stuff chicken breasts with spinach mixture. Place in shallow baking dish and bake for 20 minutes at 350′ or until chicken is no longer pink and juices run clear.

Enjoy!

5 Ingredient/30 Minute Meals: Easy Pizza Braid July 28, 2010

This pizza braid is not only great for a quick and easy dinner but is the hit of poker night every time.

Ingredients:

• 1 refrigerated no-seam dough
• 1 jar of meat flavored pasta sauce
• 1 container of pepperoni slices
• 2 cups of mozzarella shredded cheese

Directions:

Pre heat oven to recommended temperature on dough container.  Unroll dough, using kitchen scissors cut 2 inches deep and 1 each across strips down the length of each side.

Along the center of the dough, layer meat sauce, pepperoni, and mozzarella. Repeat these layers one more time.

Starting at one end, take the outer most  strip of the dough and pull it across to the other side. Take the opposite side outer strip pull it across to the other side overlapping the first stripe. Repeat this with the remaining strips. Tuck the center dough edges up and under the braided dough.

Cook to the directions of the dough. Let cool for 5 minutes. Using a pizza cutter, cut into 1 ½ inch strips and serve.

Enjoy.

Ribs in a Savory Homemade Sauce June 20, 2010

This is one of the simplest ways to make ribs with a homemade sauce.

Ingredients:

• 2 tablespoons vegetable oil
• 1/2 cup minced onion
• 1/2 cup brown sugar
• 2 1/2 tablespoons honey
• 1/2 cup tomato paste
• 1 1/2 cups water
• 1/2 cup white vinegar
• 2 tablespoons Worcestershire sauce
• 1/4 teaspoon coarsely ground black pepper
• 2 teaspoons garlic powder
• 1/2 tablespoon ground red chile pepper
• 1/4 teaspoon paprika
• 1/2 teaspoon onion powder
• 2 teaspoons salt
• *1 tablespoon dark molasses
• *1 teaspoon liquid smoke flavoring
• *2 teaspoons whiskey

*I have made this recipe without these three items and the sauce tasted perfect. Perfect enough, that my guests never knew.

Directions:

1. Heat oil in a medium saucepan over medium heat. Cook onions in oil until tender, about 5 minutes. Combine the remaining ingredients. Bring mixture to a boil. Reduce heat to medium and simmer uncovered until sauce thickens, about 30 minutes.

Hint: Left over sauce can be frozen.

Ribs done simple:

1. Cut full rib rack in half and wrap in foil. Bake for 2 hours at 300 degrees.

Colorful Kabobs May 27, 2010

This dish is as colorful as it is tasty and tender. And a great color addition to the table.

Ingredients:

• 2 Rib Eye Steaks, cubed
• 1 White Onion
• 1 Red bell pepper
• 1 Green bell pepper
• 1 Yellow bell pepper
• 1 Cherry tomato container
• 1 zucchini, sliced

Alternative choices:

• Shrimp
• Limes, quartered

Directions:

Soak the skews while you are prepping the food.

For larger slices of onions, slice the onion in half then peel off the outer layers.  Slice the outer ring to desired size, about one inch wide.

For the red, green, yellow bell peppers quarter then gut the insides. Cut about one inch wide pieces.

Once all items are cut, start screwing them in desired order making a colorful rainbow across the skewer.

Cook on the BBQ until meat is tender and desired wellness is achieved.

5 Ingredients/30 minutes Vol 1: Pasta Cream Sauce April 27, 2010

After cooking so many dishes I finally realized how similar some where. I narrowed down the ingredients and realized with just a few different rotating ingredients it doesn’t feel like we were eating the same thing over and over. This is what I came up with:

Staple Ingredients:

• 1 chicken breast per person
• ½ cup of heavy whipping cream per person
• Pasta: Serving size per person of either bowtie, Orzo, Penne, or spaghetti

Rotating Ingredients:

• Half a box of frozen chopped spinach
• 1 bunch of Japanese mushrooms
• ½ teaspoon of minced garlic
• 5 sun-dried tomatoes, rinsed and chopped
• 4 strips of bacon, cooked and chopped
• ½ teaspoon pesto sauce
• serving size of shrimp per person, cooked

Directions: Cook pasta according to package directions. Place large skillet over medium heat and a medium skillet over medium heat.

Meanwhile, prep your chicken. Where I live there is no such thing as fresh chicken, it is all frozen so I defrost and salt and pepper mine while the skillets are heating up.

Once the chicken breasts are mostly cooked through, I add the heavy whipping cream to the large skillet and simmer. Cut the chicken breasts into strips with a kitchen scissors. Cook thoroughly.

While the chicken is cooking thoroughly, add the your choice of rotating ingredients to the cream, stir, and let simmer to thicken cream. When the cream is thick to your liking, add the chicken and cooked pasta. Stir and serve.

Enjoy!

Prime Rib: Don’t be scared! August 31, 2009

Prime rib is one my husband’s favorite dishes.  For a while now, I have been wanting to try to make it. But I was scared. I didn’t want spend that much money on a dish only to mess it up. I decided to give it a try and hope for the best.

And am I ever so ecstatic I got over my fear and ended up making one of the best meals ever!  Sadly, restaurant prime rib will no longer be so glamorous.  And to top it off, I roasted it in the toaster oven! Oh yes, the mighty toaster oven wins a point against the oven once again.

When purchasing this meat from the butcher, you will not be able to buy a “prime rib” cut. You will need to ask for either eye of rib, rib roast, or standing rib roast. These cuts may be both bone in or boneless. The “prime” in prime rib described the grade of meat as in Prime, Choice, or Select.  Very confusing, I know, but once you roast it, cut it, and serve it, only then does it becomes a prime rib cut.

Roasting and baking are considered the same method of cooking. The only difference is the item you are cooking. Think baked ham, roasted turkey, baked cake, roasted almonds.  It’s just the nuances of the English language.

Serves about 5

Ingredients:

• 1 (4 1/2 pound) prime rib roast
• 4 tablespoons of minced garlic
• 2 tablespoons of oil
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• 1 teaspoon thyme

Directions:

• Preheat the oven to 500 degrees.
• Preheat your toaster oven to 350 degrees. (I live where it’s HOT, so running an oven for 2 hours is not something I want to do.)
• Place the fat side of the roast up in the pan.
• Mix the remaining ingredients together and spread over the roast.
• Cook the roast in the oven for 20 minutes.
• Remove roast and place a meat thermometer in the center of the roast.
• Now place the roast in the toaster oven and bake until the thermometer reaches 145 degrees for medium rare, about a hour and 45 minutes.  Remove roast and let it rest for 10 minutes.
• Or if you are slightly more daring and want a better medium rare, remove the roast once the temperature reads 135 degrees, about 95 minutes.  Let the roast rest for about 15 minutes until the meat reaches 145 degrees.

Hint: Once the meat is removed from the oven and you let it rest, the meat will continue to cook. So taking the roast out early will allow the meat to rest and come up to optimum temperature

Due to the garlic being so close to the heating elements in the toaster oven, it did burn a bit. But this made no ill affect on the out come of the over all taste of the prime rib. The garlic was actually quite enjoyable toasted like that.

Rating:

Hubby- 4 stars all the way!

Me- 4 stars absolutely. Way more easy than I ever thought it would be.

Traveling half way around the world to eat this again??? May 5, 2009

So here I am back in California for the next two months from my temporary home in Japan.  We are visiting my family and introducing our 4 month old to them for the first time.  But what I really want is to eat all the food I miss oh so dearly.   So my brother and his wife decide to take my hubby and I to dinner.

AND WHERE DID THEY HAVE THE BRIGHT IDEA TO TAKE US????????

To their favorite restaurant of course!!

And this is what we ate…

and…

YES THAT’S RIGHT JAPANESE FOOD.

Rolls, rolls, and more rolls, edamame, tempura, and garlic fries.

But hey I love ’em and so I gladly eat the food I can get back home.

At least it was good.