De and Mi

Sharing recipes with busy mom's who want delicious, "mom-tested" recipes

Popovers August 17, 2011

Filed under: Side Dish,Uncategorized — De and Mi @ 4:39 pm

Recipe Review:  I’ve tried many popover recipes. This one from Williams Sonoma gives me the best results – especially when served with honey, walnut butter. Yum!  This recipe makes 12 popovers, so you either need two pans (I use two Willams Sonoma pans) or  let the pans cool after the first batch is finished baking and repeat process. 

Ingredients
4 Tablespoons (1/2 stick) unsalted butter, melted
6 eggs, lightly beaten
2 cups milk
2 cups all-purpose flour
1 teaspoon salt

Directions:
Preheat oven to 450 degrees.

In a bowl, whisk together the eggs and milk, then whisk in 2 Tablespoons of the melted butter.

In a large bowl, whisk together the flour and salt, then whisk in the egg mixture. Whisk vigorously until smooth, about 2 minutes.

Spray the wells of a standard 6-cup popover pan with non-stick cooking spreay. Pour 1/2 teaspoon of the melted butter into each cup. Divide the batter amoung the prepared cups and bake for 20 minutes. Reduce the oven temperature to 325 degrees and bake for 15 minutes more. Remove from the oven and invert pan onto wire rack.

Enjoy! Mi

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Grilled Flank Steak August 8, 2011

Filed under: Main Dish — De and Mi @ 9:41 pm
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Recipe Review:  I found this recipe in an issue of Fine Cooking on the magazine rack at my local grocery- Fresh Seasons in Victoria. It’s also available online:  http://www.finecooking.com/recipes/grilled-flank-steak-cucumber-yogurt-sauce.aspx  

I did make the cucumber-yogurt sauce included in the recipe, but did not include in review. Recipe called for two flank steaks to serve six. I halved the recipe and cooked on a Weber charcoal grill vs a gas grill. The parsley and rosemary were picked fresh from my own organic garden, but I choose not to include the mint as I did not have it on hand. My guys loved it, so I’d say the mint is an optional ingredient. Here’s my version:

For the flank steaks 
3/4 cups coarsely chopped parsley 
1 1/2 Tablespoons coarsely chopped fresh rosemary 
4 medium cloves garlic, peeled 
1/8 cup lemon juice
1/8 cup soy sauce
Salt and freshly ground black pepper
1/4 cup olive oil 
One 1-1/2 lb. flank steak,  trimmed of excess fat

Marinate the flank steaks
Combine parsley with the rosemary and garlic in a food processor and pulse until finely chopped. Add the lemon juice, soy sauce, 1/2 teaspoon salt, and 1/2 teaspoon pepper and process until smooth. With the motor running, add the olive oil in a thin stream. Put the steak in a glass baking dish. Pour the marinade over and turn to coat. Cover and refrigerate overnight, turning once or twice to coat. 

Grill the steaks
Remove the steaks from the refrigerator about an hour before cooking. Prepare charcoal grill fire with 25 coals per side. Clean and oil the grill grate. Remove the flank steak from the marinade and wipe off excess.

when coals are ready, grill steak directly in center of grill over coals, covered, 4 to 5 minutes per side.  Move steak to outside of grill (not directly over coals) and grill indirectly 3 to 4 minutes per side more. Let rest 10 to 15 minutes. Cut the across the grain and serve.

 

Kabobs July 15, 2011

Filed under: Main Dish — De and Mi @ 10:26 pm

Got this recipe over 30years ago from a sister of a friend and it’s still a big hit.

Marinade
1/4 cup lomon juice
1/4 cup white wine
8 ounces italian dressing
8 ounces tomato sauce
2 Tablespoons brown sugar
1 teaspoon mustard

Mix all together. Add in meat, seafood or vegies. Refridgerate 2-4 hours. Alternate on skewers.  Baste with leftover marinade while cooking. Grill approixmately 8-10 minutes or until meat or seafood is cooked to desired doneness.

Ideas to include on your kabobs:
Steak – use tender cut i.e., tenderloin
Shrimp
Chicken
Brats, Italian sausage or Kielbasa
Green, Red or Yellow Peppers
Mushrooms
Onion chunks or pearl onions
Grape tomatoes
Canned potatos
Baby corn
Pineapple

 

Artichoke Dip June 21, 2011

Filed under: Appetizers — De and Mi @ 6:12 pm

Posted Especially for Jen – a blast from my NordicTrack past.

2/3 cup Cardini’s Caesar Dressing
1/3 cup mayonnaise
1/3 cup sour cream
2/3 cup (2 oz) shredded swiss cheese
1/3 cup Parmesan cheese
1/4 teaspoon hot sauce (I like Franks)

Mix well and stir in:
One 14 oz. can of artichoke hearts, drained and chopped
1 cup diced tomato

Bake 40 – 45 minutes at 350 degrees.
Serve with crackers or bread.

Enjoy! Mi

 

Green beans with tomatoes, olives, and eggs

Filed under: Salad — De and Mi @ 1:58 pm

I found this recipe in the June/July 2011 Everyday Food (A Martha Stewart Magazine) –  it looked so good and refreshing I thought I would make it for father’s day dinner. Delicious!

In a large pot of boiling salted water,cook 1 pound green beans, trimmed, until crisp-tender, about 3 minutes. Drain; rinse under cold water. Halve beans and place in a bowl; add 1/2 cup each grape tomatoes, halved, and Kalamata olives, pitted and halved, 2 teaspoons extra-virgin olive oil, and 2 hard-cooked eggs (optional), chopped. Season with coarse salt and ground pepper. The recipe says to serve with lemon wedges; I added some fresh squeezed lemon juice as well. The fresh squeezed lemon juice really added to the flavor.

Make a little extra and take to work – it makes a great, light lunch!

Enjoy! De

 

“Hoochie Wings” June 15, 2011

Filed under: Appetizers — De and Mi @ 9:52 pm

These wings are AWESOME – thanks Shawn and Cherre – ENJOY!

The “Hoochies” recommend buying Purdue Chicken Wings from Costco; 5 in a pack but cut them into two – better deal than buying at your local supermarket.

Combine Frank’s Red Hot Wing sauce and a stick of butter (melted)
Coat the wings
Place in a pan lined with aluminum foil and cook at 200-250 degrees for 4 hours turning 1/2 way through and re-coat
Put under broiler at the end to crisp them up

Serve with Blue Cheese dressing and celery sticks.

 

GINA’s Soft Shell Tacos May 20, 2011

Filed under: Main Dish — De and Mi @ 4:39 pm

My sweet and crazy fun friend, Gina, made these amazing soft shell tacos for our daughters’ hockey team this winter – Delicious. ENJOY – De

RECIPE
1 cup flour
1 cup corn meal (yellow)
2 cups milk
3 tbsp corn starch
3 tbsp oil
1 tsp salt
2 eggs

MIX all together. HEAT pan – oil with paper towel. Pour in 1/4-1/3 cup batter – twirl to get in circle.  Flip after corners bake about 45 seconds. Fill with your favorite taco fillings, roll and eat. Delicious!