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Archive for the ‘Food Magazines’ Category

Sometimes I like to make a sweet even though I’m not much of a baker or dessert guy. In the back of the March 2011 issue of Everyday Food Magazine (@everydayfood) I found a recipe for Chewy Molasses Squares. So, since I’m not much of a baker, a dessert guy or not even a real fan of molasses, I decide I need to make this dessert. Maybe I’m just trying to get rid of some pantry items, but the picture in the magazine looked pretty good so I said what the heck.

Once they were made, I couldn’t help but notice how sweet they were. Especially since they are coated with powdered sugar. It’s a unique taste and I think they would taste different depending on the molasses you use. The recipe says to use “unsulfured molasses” because it has more of a pure sugar-cane taste. If you happen to be a fan of molasses, I would suggest using your favorite brand. Here’s what else you will need:

  • nonstick cooking spray
  • 1 3/4 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon coarse salt
  • 1/3 cup unsalted butter at room temperature
  • 3/4 cup granulated sugar
  • 1 cup molasses – unsulfured
  • 4 large egg whites
  • 1/2 cup confectioners sugar

Preheat your oven to 350 and lightly spray a 8-inch square baking dish with the cooking spray.

In a small bowl, whisk together the flour, baking soda, and salt.

In a larger bowl use an electric mixer on medium-high to beat the butter and the sugar for 4 minutes until it is pale and fluffy. Switch the mixer to medium speed and add the molasses and egg whites and continue to beat until combined. Turn the mixer down to low speed and add the flour mixture and mix this until it is combined as well.

Transfer your batter to the 8-inch dish and smooth out the top. Bake 40-45 minutes until you can insert a toothpick and it comes out clean. Take it out of the oven and let it cool completely in the dish on top of a wire rack. Once cooled, you should be able to place a cutting board on top of it and flip it over leaving the cake on the cutting board. Cut the cake into 1 1/2 inch squares.

Store these squares in an airtight container until ready to serve. When ready to serve, use a small ziplock back with a few tablespoons of powdered sugar inside of it to toss 4-5 squares at a time until they are coated. These are awesome with a good cup of coffee.  @ChefMikeW

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I chose this recipe tonight solely on the 4 words that the recipe ended with. The recipe was in the March issue of the Rachael Ray magazine. I had some other recipes picked out in the same magazine, but when I saw the four mesmerizing words – I knew this was the one. What were those four words you ask? “Top with the bacon!” YES, that is how the recipe ended. Obviously this was the only choice for me to make tonight.

This is a super easy recipe. It says it serves 4, but after our family of 3 eating we had more than half of it left. Here are the ingredients that you will use. It’s really important that you always prep your ingredients before you start to cook. It makes the recipe easier to follow and your meal more enjoyable to cook.

1 tablespoon olive oil

1 chopped onion

1 pound ground beef

4 slices of bacon (or more)

1 pound baby red-skinned potatoes – quartered

2 bell peppers (any color) – cut into thin strips

1 1/2 cups frozen peas

One 15-ounce can tomato sauce

One 12-ounce bag dried egg noodles

Get a large deep skillet and heat the olive oil on medium high. Cook the onion about 3 minutes until it becomes soft and then add your ground beef. For a lower fat meal, you could substitute ground turkey here. Season with S&P and cook 5-7 minutes. Once your meat is browned, transfer it to a bowl.  

Using the same skillet,  cook your bacon the way you like your bacon. If you like it kind of soft, cook it 3-4 minutes. If you like it crispy, cook it 5-7 minutes. It’s your call. When it’s to your liking, use a slotted spoon or tongs to remove the bacon onto a paper towel lined plate. Leave the grease in the pan.

 Add your potatoes to the bacon grease and stir to make sure they are completely coated. Cover your skillet and cook until the potatoes are tender. This should take about 8 minutes. You will have to keep a close eye and stir often so that your potatoes don’t burn in the bacon grease. After the 8 minutes, uncover and stir in your bell peppers. Cook an additional 8 minutes uncovered.

 

Once your bell peppers have softened up, add the ground beef mixture back to the skillet as well as the peas, tomato sauce, and 1 cup of water. Season with S&P andcook until the potatoes are tender – about 8-10 minutes.

During this time, make your egg noodles according to the package. Drain and then mix with your beef mixture. You could do this in your skillet if it is big enough or a big bowl. Spoon it onto some plates and dinner is ready!! Oh, and “Top with the bacon!”

 

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My new years resolution is to make 100 post to my Sibling Dish food blog. I am already behind since it is January 17th and this is my first post! So I’m going to start 2011 out with a low cal Tex-Mex dinner I found in the April 2008 Everyday Food magazine. I said low cal, but it’s definitely not low flavor. If you’re not a huge fan of tostadas, you could always use the filling for tacos or even make a rice bowl out of it. You pile the ingredients up pretty high, so it makes it a little awkward to eat.

You will need:

  • 2 medium onions, thinly sliced (I used white)
  • 2 bell peppers (ribs and seeds removed), thinly sliced (I used 1 red & 1 green)
  • 1 package of frozen corn (10 ounces)
  • 1 cup prepared fresh salsa
  • 2 tablespoons olive oil
  • 2 cups shredded cooked chicken breast
  • 4 corn tortillas (6-inch)
  • 1/2 cup shredded sharp cheddar cheese
  • Fresh Cilantro

A little bit about the ingrediants….I used white onions because that is the onion traditionally used in Mexican food, but you could use yellow. I tried to mix up the bell peppers, but only for color. It wont hurt if you want to use 2 green, or 2 red, or even if you want to try an orange one. The fresh salsa is really important. Don’t go buy Pace or some other jar of salsa. You can almost always find fresh made salsa in the produce section by the salad bags. OR better yet, if you have a great salsa recipe, make your own. The easiest way to prepare the chicken is to boil it until cooked through and then use 2 forks to shred it. The recipe calls for sharp cheddar, but you can use whatever cheese you like.

 

First thing you need to do is preheat the oven to 450 and line a rimmed baking sheet with aluminum foil . In a large bowl, combine your onions, bell peppers, frozen corn, 1/4 cup fresh salsa, 1 tablespoon olive oil, and some S&P. Mix well and then spread this mixture out on your baking sheet.

Roast the vegetables for about 20 minutes stirring occasionally. When they are tender and lightly brown, you are going to stir in your chicken and cook an additional 5 minutes. Once this is done, you transfer the mixture to a large bowl and discard your aluminum foil.

On the same baking sheet, spread out 4-6 corn tortillas and brush them with 1 tablespoon of olive oil. Top them with cheese leaving the edges exposed. Return your baking sheet to oven and bake until the edges are golden and cheese is melted, 5-8 minutes.

When your tortillas are done, top each one with an even amount of your chicken, vegetable mixture. Then top that with the remaining fresh salsa. Sprinkle with some fresh Cilantro and ring the dinner bell. Each serving is 472 calories. @topchefmike

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     Every now and then I make a dish that I just can’t stop eating no matter how full I get. That’s how I felt about this Shrimp and Rice dish I got out of the November Rachel Ray Magazine. I think I probably devoured 5 bowls of it’s tastiness over a 3 hour period. So naturally I laid around and belly ached and complained about how full I was while at the same time wanting (needing) to eat more. The good news is that I found out that it is also a great leftover-next-day dish as well. So if you decide to make this, don’t worry if it looks like to much because you can always take it to lunch with you the next day.

The main thing you need to make this dish is an ovenproof skillet with a lid. Make sure it is big skillet, but not to big to fit in your oven. If you don’t have a lid, you can always use tin foil. I actually used a Pizza pan for my lid. Crank your oven on and let it preheat at 375 while you prepare your ingredients. For the shrimp, you will need to buy a 1 pound bag of frozen shrimp that has been peeled and deveined. The shrimp will need to be thawed out, which you can do by submerging the bag in water. Don’t put it in hot water, that will just cook the shrimp more and make them chewy.

Chop 4 Slices of Bacon (or more) and start cooking it in your skillet over medium-high heat until it is crisp. Stir in 1/2 a chopped Onion and cook about 5 minutes or until the onion has softened. As an alternative to the bacon, you could also use finely chopped Chorizo instead. (YUM) 

 Stir in 1 1/4 cups of white rice and season with 2 teaspoons salt,  3/4 teaspoons of pepper, and 1 teaspoon of smoked paprika. Stir the rice and seasonings until mixed well and then add a 14.5oz can of diced tomatoes with italian herbs and 1 cup of water. Bring this to a simmer while stirring occasionally. To bring something to a simmer basically means to raise the heat on it just until it is about to boil, but doesn’t. Then cover your skillet and bake in the oven for 20-25 minutes.

While it is in the oven, you will need to cut 2 zucchini’s into 1/2 inch cubes. Also chop some flat-leaf parsley until you get 1/3 cup. When the 20 minute timer goes off, test your rice to make sure it is tender. Crunchy rice will ruin this dish. If you like the rice the way it is, stir the shrimp and the zucchini into the skillet. Recover and cook an additional 5 minutes. After you take it out of the oven, let it sit for 5 minutes then add your parsely and serve. Just one more tip – sprinkle leftovers with water before reheating it in the microwave and it will come out awesome. Enjoy – May the Fork be With You! 

 

 

 

 

 

 

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Meal Cost for 5 People = $25.00

Hello out there – Did you miss me? Wow, I haven’t blogged in so long I almost couldn’t remember my password. So I’m back and I vow not to abandon the 2 people that read my blog again – Ha!

Lately I have been on an Asian infused food kick. I didn’t realize how cheap it is to make such large quantities of Asian food. I have been trying fried rice recipes, stir-fries, and sweet and sour chicken entree’s. Let me back up for a minute because when I first started making Asian food it was NOT cheap because I had to buy the Tamari, Sriracha, Sesame Oil, Rice Wine Vinegar, and other assorted condiments. But once you accumulate all that, then it really is cheap. Tonight I was skimming through my June issue of Every Day Food Magazine and found this stir-fry recipe – Bingo, dinner! It’s a lot more expensive then say a Chicken Fried Rice dinner, but only because it calls for NY Strip Steak. You could use Flank Steak, but that’s up to you.

In a small bowl mix 1 tablespoon Soy Sauce, 1 teaspoon Rice Vinegar, and 1 teaspoon sugar. Trim a “bunch” of asparagus (14oz) and cut them into 2 pieces. Set aside.  

In a large skillet or wok, heat 1 tablespoon vegetable oil on high heat.  Take a 1 pound NY Strip and thinly slice it dropping the cut pieces into your skillet. Let the meat cook without touching it for about 2 minutes. Then flip and cook another 30 seconds. The steak should be brown on both sides. At this point, take the steak out and put it in a bowl.

Add your trimmed asparagus and 6oz of snap peas to the hot pan. Also add 1 minced garlic clove and 1 tablespoon of peeled minced ginger. Stir this mixture constantly as it cooks until the vegetables are tender. Should take about 4-5 minutes. Once your veggies are how you like them, add the soy sauce mixture you made earlier and cook for about 15 seconds. Then remove your pan from the heat. Stir in 1 teaspoon lemon juice and 2 tablespoons of torn basil leaves. Add your steak back into the vegetables and toss to mix.

Serve this mixture over rice with a lemon wedge and top with a little extra soy sauce. If you want to get crazy and like spicy food, but a few drops of sriracha on it. Enjoy and May the Fork be With You!

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On our first night back reunited after The Husband and I’s trip to Italy, Mike and I decided to make the Yogurt Marinated Chicken with Asparagus and Watercress from the April Rachel Ray mag. I was actually pretty excited to try something marinate in yogurt. The recipe called for Greek yogurt-which I’ve seen in alot of recipes but never tried. I expected a nice tangy flavoring-something kind of different and exotic. The recipe also called for ground corriander and watercress-both of which I’ve never used either! I mean…this was an adventure in the making!! We made our usual trip to good ol Crest and of course they didn’t have watercress and only had a $7 bottle of ground corriander. This recipe had some SERIOUS expectations before we even started! With a tsp of $7 corriander…this recipe was gonna have to change my life for me to be happy. Unfortunately for Miss Ray, I feel that this recipe bombed. It was edible….but BORING! I was really Hoping the yogurt marinade and ground corriander were going to bring some kind of ethnic flavor alive in this dish and I couldn’t taste either….it just tasted like chicken. Boring. I would only reccomend trying this recipe because Mike has a whole bottle of $7 corriander at his house that you could have a tsp of for the recipe.

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Last night I tried a recipe that Mike and I were contemplating making on our sibling cooking night but didn’t make bc two of our critics are a little sensitive to the spicy stuff. By sensitive I mean-wimpy ;).
The recipe is from last months Rachel Rachel Ray magazine and caught my eye because of the pineapple. I LOVE cooked and grilled pineapple for some reason. I especially like it when the dish is savory or spicy and u mix the sweetness of the pineapple in and that is exactly what this recipe does!! The recipe origianlly calls for a whole jalepeno but I left that part out to see just how spicy jerk seasoning is so that I could tell Mike if he could make it fo the wimps or not. Leaving the jalepeno out is actually a really great idea if you have picky eaters who can’t handle the heat. The jerk seasoning wasn’t really spicy at all; in fact I ended up having to add red pepper flakes at the end because it wasn’t quite spicy enough to me with the sweetness of the pineapple.
The Verdict: The Husband really loved it!! I also lived it! It was a perfect mix of sweetness and spicy for us! Sometimes I feel that Rachel Rays recipes can be hit or miss but this recipe was really great!! I would definitely suggest trying it!!

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