Monday, March 26, 2012

Weekly recipes - Jill

Some tasty looking know I like my breakfast type items too! :) ---- no not just cold cereal.  Jill
Numero Uno: 
Carrot Cake pancakes - what?? but soooo many people like them...

Numero Dos:

Asparagus Pesto Grilled Cheese Sandwich by Kevin of Closet Cooking

1 tablespoon butter
2 slices whole grain bread, very lightly toasted
2 slices Wisconsin Gruyère
2 tablespoons asparagus pesto (see below)

Heat a pan over a-little-below-medium heat. Butter one side of each piece of bread.

Place one slice, butter side down, in the pan, top with the cheese, pesto and the remaining slice of bread, butter side up. Grill until the cheese has melted and the bread is golden brown on both sides, about 2-4 minutes per side.

Asparagus Pesto

1 cup asparagus, blanched
1/2 cup baby spinach
1 clove garlic
2 tablespoons pine nuts, toasted
4 tablespoons Wisconsin Parmesan, grated
3 tablespoons olive oil
1/2 lemon, zest and juice
Salt and pepper to taste

Place everything into a food processor and puree.

Numero Tres

Burgers and Fries with a Twist! -- Chicken parmesan burgers and shoestring zucchini fries

Numero Quatro
Oven Roasted Salmon, Asparagus, and new potatoes... always a fav

Sunday, March 18, 2012

Weekly Recipes

Steamed Egg (Shawan Mushi)


  • 2 eggs
  • 1 cup cooled chicken or fish stock
  • 1 dash sake
  • 1/2 teaspoon soy sauce
  • 1/2 cup chopped cooked chicken breast meat
  • 1 shiitake mushroom, sliced into strips
  • 2 sprigs fresh parsley, for garnish


  1. In a medium bowl, whisk eggs gently while slowly pouring in the chicken stock, sake, and soy sauce. Divide the mushroom and chicken evenly between two small tea cups. Pour the egg mixture into each cup until filled.
  2. Bring about 1 inch of water to a boil in a steamer or saucepan. Reduce heat to a simmer, and place cups into the steamer. Cover, and steam for 12 minutes, or until egg is firm but soft and silky like tofu. Garnish each cup with a sprig of parsley, and serve.

Broccoli and Goat Cheese Quiche
1 pie crust
2 cups broccoli, cut into 1/2-inch florets
3/4 cup cream
1/2 cup milk
2 large eggs
Freshly grated nutmeg
2 ounces soft goat cheese
Salt and pepper

Preheat oven to 400 degrees. Roll out dough on lightly floured work surface and press into 9-inch tart pan. Trim edges of crust. Line crust with parchment paper and weigh down with pie weights or dried beans. Bake 20 minutes. Remove parchment and pie weights and set crust aside.

Blanch broccoli in 2 quarts of boiling, salted water until tender, about 4 minutes. Plunge into an ice bath and, once cool, drain and pat dry with paper towels.

In a medium bowl, whisk together cream, milk, eggs, nutmeg, and a pinch of salt and pepper.

Line crust with broccoli and goat cheese. Pour custard over all, filling crust almost to top. Place on a rimmed baking sheet, and bake until a knife inserted into the custard comes out clean, about 30 to 35 minutes. Let cool on a wire rack.

Slice quiche into wedges and serve warm, room temperature or cold.

Serves 6

Nutritional information per serving
Calories: 271; total fat: 18g; cholesterol: 133mg; sodium (not including additional seasoning): 88mg; carbohydrate: 20g; total dietary fiber: 2g; protein: 9g 

Guinness Corned Beef

Notes:  Use spice packet, don't rinse beef, cover with guinness.


  • 4 pounds corned beef brisket
  • 1 cup brown sugar
  • 1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)


  1. Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry.
  2. Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar.
  3. Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.


  • 2 skinless and boneless chicken breasts, butterflied and then cut in half
  • Sea salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 6 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/4 cup brined capers, rinsed
  • 1/3 cup fresh parsley, chopped


Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.


  • 1 pound Italian sausage
  • 1 clove garlic, minced
  • 2 (14 ounce) cans beef broth
  • 1 (14.5 ounce) can Italian-style stewed tomatoes
  • 1 cup sliced carrots
  • 1 (14.5 ounce) can great Northern beans, undrained
  • 2 small zucchini, cubed
  • 2 cups spinach - packed, rinsed and torn
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt


  1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
  2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
  3. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.


    • 3 tablespoons cornstarch, divided
    • ½ cup water, plus
    • 2 tablespoons water, divided
    • ½ teaspoon garlic powder
    • 1 lb boneless round steak or 1 lb charcoal chuck steaks, cut into thin 3-inch strips
    • 2 tablespoons vegetable oil, divided
    • 4 cups broccoli florets
    • 1 small onions, cut into wedges
    • 13; cup soy sauce
    • 2 tablespoons brown sugar
    • 1 teaspoon ground ginger
    • hot cooked rice


  1. In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
  2. Add beef and toss.
  3. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
  4. Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
  5. Return beef to pan.
  6. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
  7. Cook and stir for 2 minutes.
  8. Serve over rice.

The Death Cure - James Dashner

The Death Cure (Maze Runner, #3)The Death Cure by James Dashner
My rating: 3 of 5 stars

As usual, the author was unable to keep up the pace for the third book.  It felt like it was written as a screenplay.  Thomas continues to rebel against WICKED, escapes and then returns to headquarters.  At least it wrapped up pretty well.

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Divergent - Veronica Roth

Divergent (Divergent, #1)Divergent by Veronica Roth
My rating: 4 of 5 stars

Love these young-adult dystopian novels. On everyone's 16th birthday they are tested to determine what 'sect' they belong in based on their temperment. Love the descriptions of each type: Dauntless, Amity, Erudite, Candor, and Abnigation. Fascinating. Of course, one of the sects tries to take over. Fun.

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Tuesday, March 06, 2012

Scorpio Races - Maggie Stiefvater

The Scorpio RacesThe Scorpio Races by Maggie Stiefvater
My rating: 3 of 5 stars

Who knew there were Scottish mythological Water Horses? Fun read. Killer water horses, love story, what else could one want?

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Recipes - Nathan

Tomato Basil Soup

Steak House Side Mac and Cheese

Chicken and Waffle Sandwiches

Black Beans and Rice with Chicken and Apple Salsa
Mexican Pizza

Garlic-Rosemary Lamb Pita

Curried Couscous with Broccoli Feta

Chinese Hotpot of Beef and Vegetables