Tuesday, March 30, 2010

Saltimbocca


Saltimbocca

1 oz Parmesan Cheese (shaker stuff is ok but we prefer the shredded cheese)
3 Tablespoons flour
dried parsley (I don't measure, I just shake in for color)
olive oil
thin sliced pork, turkey, or chicken (I'd say about 1/4")
proscuitto
3/4- 1 cup chicken broth


Mix flour, parmesan, and dried parsley.
This is the proscuitto, very thin and easy to tear into the right shape for your meat. Edible just like this since it's not raw, more like a thin ham but will crisp up like bacon.
Lay the proscuitto on the meat and coat with flour mixture.
Add olive oil to the pan and place meat in the pan, try not to crowd so they brown and not steam. Cook on each side until golden. 3-5 mins total since meat is thin.


You can cook this two ways. You can cook the meat in batches and do the sauce at the end or do 1 batch and sauce, then the second, third (however many you need) and do sauce for each as you go. I prefer to do sauce for each batch as I go. If you use a non stick pan there will not be as many bits in it as a stainless steel but I prefer the clean up from a nonstick, much easier!


To make the 'sauce' add a little bit of the chicken broth ... and let it simmer a little. It will combine with the flour on the meat and thicken. It's not a heavy sauce, just for some added moisture.
Tastes great served with this garlic cream sauce.

Monday, March 29, 2010

"Cheesecake" Pancakes



"Cheesecake" Pancakes                                                                Printable Recipe

1/2 cup milk
1/4 cup sugar (or less, we use 2T)
1 egg
2 Tablespoons butter, melted
1 teaspoon lemon zest (or we use lemon juice)
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
Dash salt (or if you use unsalted butter use 1/4 t salt)
1/2 cup small curd cottage cheese



Whisk milk, sugar, egg, butter, and vanilla together in a large bowl. (Also add lemon juice if using instead of zest. )

Combine flour, baking powder, and salt in small bowl. then add to egg mixture, stir just until incorporated.

Stir in cottage cheese (and zest if using that.) Don't mix too much as it will affect the fluffiness of your pancakes.
Use 1/3 cup to measure onto hot griddle. Cook until bubbly and light brown and flip. (Add blueberries or other fruit here before flipping.)
When you flip the pancake you will see the baking powder in action and it will rise a little as it cooks.
We serve with strawberry sauce or fresh strawberries and whipped cream, sliced bananas, nuts and whipped cream or syrup. Can be frozen and reheated.



Friday, March 26, 2010

Pineapple Ham Loaf Patties


Making these into patties instead of loaves cuts down the baking time and everyone gets their own slice of pineapple! You can make them ahead and freeze (see directions at the end.)


Pineapple Ham Loaf Patties

2 eggs
1/2 cup milk
1 teaspoon Worcestershire sauce
3/4 cup bread crumbs*
1 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound fully cooked ham, ground**
1 pound ground pork**
1 can pineapple slices
brown sugar or honey


In a bowl, combine eggs, milk, Worcestershire sauce, bread crumbs, mustard, salt, and pepper. Add ham and pork; mix well but do not mash while mixing.
Form into 9 equal hamburger-like patties and place a pineapple ring on top of each one. Place on cookie sheet that has sides.
Drizzle with honey or sprinkle with brown sugar.
Bake at 350 degrees for 25 minutes or until meat is cooked through.

For ham balls, chop up pineapple and mix in with meat. Form balls. Drizzle with honey or sprinkle with brown sugar and bake until done.

TO FREEZE....Make patties or ball and freeze on wax lined cookie sheet. After they are frozen transfer to bags. To cook, thaw and top with pineapple (for the patties) and the brown sugar or honey and bake as directed.



* To make GLUTEN-free use QUINOA flakes

**Ham loaf meat mixture can be substituted for the ham and pork.

Tuesday, March 2, 2010

"Refried" Beans


"Refried" Beans

1 can black beans, undrained
salt
pepper
garlic, optional


Add all to a pan set to low/med heat. As the beans cook use a potato masher to mash. Mash it as little or as much as you like. You will need more liquid as it cooks and thickens. I use the can to get water so I can get the rest of the goodies out that are left in the can when you dump it out the first time.


Simple yet so tasty! Great with fajitas too.


Tostadas

This makes quite a bit and is great if you are serving a crowd.  If you have leftovers they can be thrown in the freezer and reheated for another time. 


Tostadas 

1-1/2 pounds boneless beef round steak -You can also use Pork Butt or Goat Roast. *
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup lime juice
3 garlic cloves, finely chopped
1 jalapeño, seeded and finely chopped
1 large onion, chopped
1 tablespoon chili powder (or a combination of cumin, garlic powder, onion powder, cayenne pepper)
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
12 packaged tostada or hard taco shells
Refried beans (see recipe)
Cooked Onions and Peppers (see note below)
Shredded iceberg lettuce
Shredded Mexican-blend cheese or Chihuahua Cheese
Salsa
Guacamole
Sour Cream




Sprinkle steak with salt and pepper. Place 3 tablespoons of the lime juice, the garlic, jalapeño, onion, chili powder, cumin and cayenne in a slow cooker. Place meat on top and cook on HIGH for 6 hours or LOW for 8 hours.

Remove beef to a cutting board and when cool enough to handle, shred with fingers or using two forks. Place shredded beef in a large bowl. Strain remaining liquid in slow cooker over a bowl or measuring cup, discarding solids. Add strained liquid and remaining 1 tablespoon lime juice to beef in bowl and stir to combine. Cover; keep warm.
For onions and peppers, cook in a little bit of oil with the same seasoning as your beef. I let them caramelize a little then add water a little bit at a time until they are soft. That is the way we prefer them. If you like them crunchy then don't cook them as long. We like to add red pepper, not only for color but for a little added sweetness.

Warm tostada shells in the oven. 200 degrees for about 5 minutes. Spread beans, then layer the rest of the toppings on top.

*If you double your meat and crock ingredients you will have some to freeze for later!  Also good with BBQ sauce added to it for BBQ pork sandwiches. 

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