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Jan. 28th, 2013

The Answer is Garlic

labyrinth_lady

Pork Stuffed Peppers w/ White Wine Tossed Spaghetti

Pork Stuffed Peppers w/ White Wine Tossed Spaghetti
  • 2 Green Peppers
  • 1 Pound Ground Pork
  • 1/4 Cup Sun-dried tomatoes
  • 1/2 Cup Diced Tomatoes
  • 1 Tbsp Italian Seasoning Plus 1/2 Tsp separated
  • 1 Cup Vermouth Cooking Wine
  • 2 Tbsps Minced Garlic
  • Olive Oil
  • Salt and Pepper to taste
  • 1/4 Regular Sized Box Spaghetti
Preheat over to 400 degrees.  Begin by cutting off the top of both peppers and cleaning out the ribs and seeds.  In a small bowl combine pork, sun-dried tomatoes, 1 Tbsp Italian Seasoning and salt/pepper to taste.  Stuff peppers with pork mixture and place inside of the oven on a baking sheet for 15-20 mins.  Remove peppers from oven long enough to evenly distribute diced tomatoes between the peppers.  Increase temperature to 425 degrees and place peppers back in oven for an additional 15-20 mins.  Meanwhile, in a medium-sized skillet heat 2 tbsp olive oil.  Add minced garlic cooking for 5 mins.  Season with salt and pepper plus the remaining tsp of Italian seasoning.  Add wine and reduce to a simmer.  Cook pasta according to directions on the box.  In the last 5 mins before the peppers are set to come out of the oven add the pasta to the wine sauce, tossing to evenly coat.  Remove peppers from the oven and serve pasta over the top of the peppers.  Enjoy! 

Dec. 10th, 2012

Cooking

labyrinth_lady

Pepperoni Stuffed Shells

Pepperoni Stuffed Shells
  • 2 1/2 Cups Ricotta Cheese (Preferably Skim for a lighter option) 
  • 1 1/2 Cups Grated Zucchini (1 Large Zucchini) 
  • 1/3 Cups Fresh Chopped Basil
  • 1 Large Egg, Beaten
  • Salt & Pepper  to Taste
  • 3 Cups of Red Sauce of Choice (Ragu works fine)
  • 25 Jumbo Pasta Sheels (Cooked according to package)
  • 1/3 Cup Regular Pepperoni Slices (Or However Much You Want)
  • 1 1/2 Cups Part-Skim Shredded Mozzerella Cheese
Preheat oven to 400 degrees. In a medium bowl combine the ricotta cheese, basil, grated zucchini, and egg.  Season mixture with salt and pepper to taste.  Spread 1 cup of red sauce in a 9-by-13-inch glass baking dish. Fill each shell with 1 tablespoon ricotta mixture and arrange in even layers in the baking dish. Top the shells with the remaining 2 cups red sauce and line evenly with pepperoni slices.  Sprinkle mozzarella evenly over entire baking dish. (I also prefer to sprinkle some Garlic Powder and salt and pepper to taste over top of the cheese... I also like to put some extra fresh basil on top.)  Cover the dish with foil and bake until sauce is bubbley, about 30 minutes. Swtich oven over to broiler at 400 and remove foil.  Broill in oven until cheese is browned in spots, about 3-5 minutes.  YUM YUM YUM! 
~And don't worry, the pepperoni isn't insanely overpowering! 

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The Answer is Garlic

labyrinth_lady

***Simple*** Homemade Garlic Bread

Simple Homemade Garlic Bread

Basically... Before your bread goes bad... Or your rolls are on their way to being stale but for some UNKNOWN REASON You have like 75 of them... Time to make Garlic Bread and freeze it! 
  • 6 Rolls Halved or Half Loaf of White Bread (*Or whatever bread you may need to use before it gets bad! Multipy Recipe For Larger Bread Quantities*)
  • 1/4 Cup Olive Oil
  • 2 Tbsp Minced Garlic
  • 1 1/2 Tbsps Italian Seasoning
  • 1 Tsp Salt
  • 1 Tsp Onion Powder
  • Grated Parmessan Cheese to taste (Optional) 
Mix all ingredients in a small bowl.  Lay out bread and evenly spread mixture over slices.  Line up inside of a gallon ziploc bag.  Layer slices on top of one another by placing a sheet of parchment paper between and stacking. 

When ready to cook remove desired amount of bread.  Preheat oven to 375 degrees.  Place bread on an ungreased cookie sheet, leaving about an inch between slices.  Place in oven and bake for 15-20 minutes. Sprinkle with grated parmessan cheese, if desired, before placing into the oven. 

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Another option is to freeze bread without seasoning... When ready to use/make garlic bread remove the plain frozen bread and allow to defrost in fridge.  When defrosted spread mixed ingredients over bread.  Heat a medium/large cast iron skillet and cook on the stove top turning to toast completely.  Usually about 5-10 minutes each side.  YUM! 
Eggs & Steak

labyrinth_lady

Coconut Sweet Potato Bake / Coconut Sweet Potato Pancakes

Coconut Sweet Potato Bake
  • 2 1/2 Pds Sweet Potatoes, Peeled and Cubed
  • 3/4 Cup Lite Cocounut Milk
  • 1/3 Cup Sweetened Shredded Coconut, Plus 1 Tbsp Garnish
  • 12 Large Marshmallows

Preheat oven to 375 degrees. Meanwhile heat a large pot of water and add sweet potatoes, leaving about an inch of water on top to cover potatoes.  Once water starts to boil reduce the heat and allow to simmer 10-15 minutes, or until sweet potatoes are soft when peirced with a fork.  Drain potatoes and return them to the pot.  Mash down sweet potatoes with a potato masher until desired texture, or somewhat smooth.  Stir in coconut milk and sweetened coconut.  Transfer mix to a round 2-quart baking dish. Circle border of baking dish with marshmallows and sprinkle with remaining coconut.  Place in oven and bake until toasted and golden, about 15 minutes. 

I hate to waste, and there always seems to be some leftovers on the holidays... So I've become pretty good at making additional meals out of the leftovers! 

Coconut Sweet Potato Pancakes
  • 1 Cup Sweet Potato Bake, Leftover from above
  • 1/2 Cup Lite Coconut Milk
  • 1/4 Cup Sweetened Shredded Coconut
  • 1 Egg
  • 2 Tbsps Water
  • 1.5 Cups Aunt Jemima (Or Other Comparable Instant Pancake Mix)
  • 1 Tbsp Bacon Grease or Butter
Mix all ingredients together in a medium sized bowl.  Heat skillet and grease pan with bacon grease or butter.  Add pancake mix to pan in the size of half-dollar pancakes.  Bake each side about 2-4 minutes.  Serve with fresh organic maple syrup, or syrup of choice. 
Cooking- Spicy

labyrinth_lady

Easy Slow-Cooker Chicken Curry

Easy Slow-Cooker Chicken Curry
  • 2 Chicken Breasts (*About 1-1.5 Pounds*)
  • 1 Large White Onion, Chopped
  • 2 Medium Turnips, Peeled and Cubed
  • 3 Medium Potatoes, Peeled and Cubed
  • 16 oz. Chicken Broth
  • 2 Tbsps Curry Powder
  • 1 Tsp Salt
  • 1 Tsp Pepper
  • 1/2 Tbsp Cumin
  • 1 Tsp Garam Masala
  • 1 Boullion Chicken Cube
Combine all ingredients in a slow cooker and cook on low 8-10 hours.  Shred chicken with a fork, but more than likely the chicken will shred easily enough among stirring.  Serve with couscous.  Mmm... 

~I've come into quite a fortune of turnips from my boyfriends father, so I've been trying to find different ways to cook them.  So far it's been a success!  Expect more turnip inclusive recipes in the future! 

Apr. 30th, 2012

iCooke

labyrinth_lady

Blueberry Pancakes

Blueberry Pancakes


  • 1 1/4 Cups Flour
  • 2 Tbsps Dark Brown Sugar
  • 1 1/2 Tsp Baking Powder
  • 1/4 Tsp Baking Soda
  • 1/2 Tsp Kosher Salt
  • 1 Cup Low Fat Buttermilk
  • 1/2 Cup 2% Milk
  • 2 Large Eggs
  • 2 Tbsps unsalted butter, Melted (30 Secs In Microwave)
  • 2 Cups Blueberries
  • Non-Stick Cooking Spray (For Pan) 
  • Organic Maple syrup, For Serving

  • In a medium-sized large bowl combine together flour, brown sugar, baking powder, baking soda, and salt.  In a separate medium-sized another bowl, combine together buttermilk, milk, eggs, and melted butter.  Whisk milky mix into flour mix just until combined.  Heat a large nonstick skillet to medium-high heat. Spray pan with non-stick cooking spray and using 1/4 cup spoon into rounds in hot pan. Sprinkle each pancake with 2 tablespoons blueberries. Cook until pancakes have formed bubbles and some of the blueberries have burst, about 1 to 2 minutes. Flip pancakes with a spatula and cook until browned on underside, about 1 to 2 minutes more. Transfer pancakes to a plate or baking sheet and cover with foil. Repeat with more cooking spray and remaining batter.
    Serve pancakes with maple syrup and butter!  Enjoy! 
Baking Cake

labyrinth_lady

Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies
  • 2 3/4 Cups Flour
  • 1 Tsp Salt
  • 1 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 2 1/2 Sticks Butter (Softened In Microwave 30 Secs)
  • 2 Cups Dark Brown Sugar
  • 1/4 Cup Granulated Sugar
  • 1 Large Eggs
  • 2 Tsp Vanilla Extract
  • 3 Cups Semisweet Chocolate Chips

In a medium-sized bowl combine flour, salt, baking soda, and baking powder.  Set aside.  In mixer beat butter, brown sugar, and white sugar on medium-speed until fluffed.  Beat in eggs and vanilla.  Add the flour mixture and beat dough until combined.  Slowly add chocolate chips one cup at a time.  Move dough into ziplock bag and refrigerate overnight (Although you can do it for 1 hour if in a hurry).  

Preheat oven to 375 degrees.  Drop tablespoons of dough onto cookie sheet about 2 inches apart.  Bake for 12 minutes.  Remove cookies from the oven and allow to cool for 12 more minutes (Convienent When You Have Another Sheet In The Oven.) before moving to cooling racks.  Cool completely!  Enjoy! 

... 
(*I Made These For My BF's Wrestling Ring-Crew... They Went Instantly... LoL*) 

Mar. 25th, 2012

Beer

labyrinth_lady

Beer Steamed Potatoes (*On The Grill*)

Beer Steamed Potatoes (*On The Grill*)
  • 1 Pd Baby Yukon Gold Potatoes
  • 1 12oz Bottle of Beer (*I Recommend Troegs Sunshine Pils*)
  • 2 Tbsps Butter
  • Kosher Salt and Ground Black Pepper (*To Taste*)Lay out sheets of foil in a cross pattern, about 4 sheets.  Scrub potatoes clean and place on foil folding up edges in a circular pattern leaving a circular hole to vent.  Pour bottle of beer into the foil and top with butter.  Cook foil bundle on grill at medium-high heat for 25-30 minutes (*After You Notice Beer Is Boiling*) or until potatoes are tender.  Serve with salt, pepper, and butter to taste. 

Mar. 23rd, 2012

Sweet Zombie Jesus

labyrinth_lady

Chicken Pot Pie!

Chicken Pot Pie!

Ingredients: 
  • 1 3/4 Cups Flour
  • 1 Tsp Sugar
  • 1/4 Tsp Kosher Salt
  • 1 Tbsp Olive Oil
  • 2-3 Pds Boneless Skinless Chicken Breasts, Cubed
  • 1 Stick + 5 Tbsps Butter
  • 1 Medium Yellow Onion, Chopped
  • 1 8oz Bag Baby Carrots
  • 1 Cup Frozen Peas
  • 2 Tbsps Minced Garlic
  • 4 Cups Chicken Broth
  • 1/4 Cup Dried Parsley

In a food processor, pulse together 1 1/4 cups flour, sugar and salt.  Add 1 stick butter and pulse until mixture resembles a coarse meal.  Add 4 tbsps cold water.  Pulse in food processor until dough is crumbly but moist enough to form into a ball.  Form dough into a ball and wrap in plastic wrap or in a ziplock bag, and place in fridge for 1 hour or overnight. 

Meanwhile (When Ready To Cook!) preheat oven to 375 degrees.  Heat olive oil over medium-high heat and add chicken allowing to cook until cooked through, about 7-9 minutes.  Set aside on a covered plate or in rubbermaid to keep warm.  Then in a large stock pot melt butter over medium-high heat.  Add onion and carrot and allow to cook until relatively soft, about 7-8 minutes.  Add garlic and cook about 1 more minute.  Add 1/2 cup flour and stir to coat veggies.  Slowly add the broth to the pot, one cup at a time, stirring until sauce is smooth.  Bring mixture to a boil and reduce heat, allowing it to simmer for 5-7 minutes.  Stir in frozen peas and mix to combine.  Stir in cooked chicken.  Season to taste with salt and pepper and parsley.  Pour filling into a 13"x9" glass baking dish and set aside. 

Remove dough mound from the fridge and roll out flat in the diameter of your baking dish.  I have found it easiest to do this on wax paper and then quickly flip over onto the filled baking dish.  Fold up any overhanging sides into the sides of the dish, and decorate as desired.  Get creative if you want, pinching up the sides.  Cut vents in the dough and place dish in the oven for 45-50 minutes.  Remove pie from oven and allow it to cool for 10-15 minutes before serving!  Enjoy! 

Jan. 16th, 2012

Cooking

labyrinth_lady

Herb-Crusted Rib Roast

Herb-Crusted Rib Roast

  • 1 Boneless rib-eye roast (About 2 1/2 Pounds)
  • 2 Tbsps Sour Cream
  • 2 Tsps Prepared Horseradish
  • 1 Cup Breadcrumbs
  • 1/4 Cup Olive Oil
  • 2 Tbsps Dried Thyme
  • 2 Tbsps Dried Rosemary
  • 2 Tbsps Dried Sage
  • 1 Tbsp Minced Garlic
  • 2 Tsps Canola Oil
  • Kosher Salt And Ground Black Pepper

Preheat oven to 400 degrees.  In a small bowl, combine sour cream and horseradish.  In a separate medium-sized bowl combine the breadcrumbs, olive oil, herbs, and garlic; season with salt and pepper.  Season both with salt and pepper, to taste, and set aside.  In a large skillet, heat canola oil over medium-high heat.  Meanwhile season roast with salt and pepper.  Add roast to pan, allowing to sear until browned on all sides, about 10 minutes. Transfer roast to a roasting pan and spread sour cream mixture on the top.  Carefully smoosh down the bread mixture on top of the sour cream mixture.  Place the roasting dish in the oven allowing to cook for about 35-45 mins, until med-rare cook or until meat thermometer reads about 140 degrees.  Let rest 15 minutes under foil before slicing and serving! 

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