Tag Archives: dinner

Cool “Quick Fix” Summer Meals

Source: Linda Larsen – busycooks.about.com

Tortellini with Peas

This is one of my standby meals. I always have frozen tortellini and frozen peas in my freezer, and grated Parmesan cheese in the fridge. It’s a perfect last minute supper to make when you’re exhausted and hungry.Tortellini with Peas

Prep Time: 3 minutes

Cook Time: 6 minutes

Total Time: 9 minutes

Yield: 4 servings

Ingredients:

  • 4 cups refrigerated or frozen tortellini or ravioli pasta
  • 2 cups frozen baby peas
  • 3 Tbsp. butter
  • 1/2 cup grated Parmesan cheese

Preparation:

Cook tortellini or ravioli as directed on package (you need about 36 pieces of ravioli from a 50-count bag, or two 9-ounce packages tortellini). For most types, this takes about 3 minutes.Meanwhile, place peas in a colander. When the tortellini is cooked and al dente, pour the contents of the pot over the peas in the colander (this thaws the peas to perfection). Return to the pot. Add butter and stir over low heat until the butter is melted and pasta and peas are coated. Sprinkle with Parmesan cheese and serve. 4 servings

Peach Tomato and Avocado Salad

is a gorgeous arranged salad that is so easy to make and very elegant.Peach tomato salad - food

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

  • 3 peaches, peeled and sliced
  • 3 tomatoes, cut into wedges
  • 2 avocados, peeled and cut into wedges
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons apple cider vinegar or lemon juice
  • 1 tablespoon mustard
  • 2 tablespoons chopped fresh basil leaves
  • Salt and pepper to taste

Preparation:

Arrange peach slices, tomatoes, and avocados in a pretty pattern on serving platter. In small bowl, combine remaining ingredients; whisk to blend. Drizzle over fruit and serve immediately. Serves 4-6

Salmon Coleslaw Salad

was created when I had leftover cooked salmon fillets and slaw on hand.  I combined the two, added peas, and a new favorite main dish salad was born.Salmon Coleslaw - food

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4 servings

Ingredients:

  • 4 cups Dilled Coleslaw (below)
  • 2 salmon fillets, cooked and cooled
  • 1-1/2 cups frozen baby peas, thawed

Preparation:

Combine Dilled Coleslaw and remaining ingredients and toss gently to mix.  Cover and chill for 2-3 hours before serving. You can also serve this immediately, especially if the coleslaw and salmon are already chilled because they’re left over!

Dilled Coleslaw

Use whatever bell peppers you can find in this salad. Try the new white or purple peppers! Shred or chop the cabbage, whichever is easier for you. Dill Coleslaw - food

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 6-8 servings

Ingredients:

  • 1 head green cabbage, chopped or shredded
  • 1 or 2 green or red bell peppers, chopped
  • 2 Tbsp. chopped fresh dill or 2 tsp. dried dill weed
  • 1 cup mayonnaise (low fat is fine)
  • 1/3 cup buttermilk
  • salt and pepper to taste

Preparation:

In large bowl, combine cabbage and peppers. In small bowl, combine dill, mayonnaise, buttermilk, and salt and pepper and blend well. Pour dressing over cabbage mixture and toss to coat. Cover and chill 3-4 hours before serving. You can serve this coleslaw immediately if you’d like.
Advertisements

Leave a comment

Filed under Quick Fix, Summer

How to Make Tamales

Source: www.tasteofhome.com

Use these steps to learn how to make tamales, plus find a delicious tamale recipe. 
 
Making tamales is a holiday custom for many families of Mexican heritage. Our test kitchen experts show you how to join in the fun.

Tamales are a celebratory food served during the Christmas season and other special occasions. While they’re a treat to eat, the art of preparing them is just as special. Friends and family come together for tamaladas, a party-like gathering centered around preparing and feasting on these savory stuffed delicacies cooked in corn husks.

Tamale fillings vary—fillings can include roasted peppers, shredded pork, chicken, vegetables, cheese and more. No matter how you fill them, tamales make a festive addition to any celebration.

Step 1

Whip dough (masa) until light and fluffy. It should be very thick and well combined.

Step 2

Properly beaten dough will float when dropped into cold water.

Step 3

Pat dough to within 1-in. of edges of each corn husk. Top with chicken mixture and olives.

Step 4

Roll corn husk around the filling. Fold top and bottom edges under; tie with kitchen string.

Step 5

Arrange tied tamales in an upright position in a steamer basket.

Did You Know?

Masa harina, Spanish for “dough flour,” is the traditional flour used to make tortillas, tamales and other Mexican dishes. Although it is made from ground corn, masa harina is not like cornmeal. You cannot substitute one for the other in recipes.

Note: Look for dried corn husks and masa harina in the ethnic aisle.

Chicken Tamales Recipe

Chicken Tamales RecipeChicken Tamales Recipe photo by Taste of Home

“I love making tamales. They’re a little more time- consuming but worth the effort. I usually make them for Christmas, but my family demands them more often.” —Cindy Pruitt, Grove, Oklahoma

Chicken Tamales Recipe

  • Prep: 2-1/2 hours + soaking
  • Cook: 45 min.
  • Yield: 10 Servings

Ingredients

  • 20 dried corn husks
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 3 quarts water
  • 1 medium onion, quartered
  • 2 teaspoons salt
  • 1 garlic clove, crushed
  • DOUGH:
  • 1 cup shortening
  • 3 cups masa harina
  • CHICKEN CHILI FILLING:
  • 6 tablespoons canola oil
  • 6 tablespoons all-purpose flour
  • 3/4 cup chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained

Directions

  • Place corn husks in a large bowl; cover with cold water and soak for at least 2 hours.
  • Meanwhile, in a Dutch oven, combine the chicken, water, onion, salt and garlic. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until meat is tender. Remove chicken from broth; set aside until cool enough to handle. Strain broth; skim fat. Finely chop or shred chicken.
  •  For dough, in a large bowl, beat the shortening until light and fluffy, about 1 minute. Add small amounts of masa harina alternately with 2 cups reserved broth, beating until well blended.
  •  Drop a small amount of dough into a cup of cold water; dough should float to the top. If dough does not float, continue beating until dough is light enough to float.
  • In a Dutch oven, heat oil over medium heat; stir in flour until blended. Cook and stir for 7-9 minutes or until lightly browned. Stir in the spices, chicken and 4 cups reserved broth. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until filling is thickened, stirring occasionally.
  • Drain corn husks and pat dry. Place a corn husk on a work surface with the small end pointing away from you. On large end, spread 3 tablespoons dough to within 1 in. of edges. Top with 2 tablespoons chicken mixture and 2 teaspoons olives. Fold long sides of husk over filling, overlapping slightly. Fold over ends of husk; tie with string to secure. Repeat.
  • In a large steamer basket, position tamales upright. Place basket in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam for 45-50 minutes or until dough peels away from husk, adding additional hot water to pan as needed. Yield: 20 tamales.

Leave a comment

Filed under Ethnic Foods, How To, Mexican

Blueberry Mustard for the 4th of July

My nephew is headed to a 4th of July party where everything you bring has to be red, white and blue.  He’s bringing White Hots.  Ketchup for the red and was looking for something blue.  I suggested the Blueberry Mustard below since White Hots are mostly pork, it should taste great.

Source: www.food.com

Blueberry Mustard

“This is an excellent condiment to serve with pork or lamb.”

Ingredients

    • 4 tablespoons cornstarch
    • 4 tablespoons water
    • 1/2 cup blueberries, more if  needed ( if using frozen, thaw first)
    • 1/4 cup whole blueberries ( no need to thaw, if using frozen)
    • 1/2 cup port wine
    • 1 tablespoon chopped shallots
    • 2 tablespoons white sugar
    • 6 tablespoons prepared Dijon mustard
    • 2 tablespoons prepared whole grain mustard
    • 1 tablespoon yellow mustard  seeds
    • 1 tablespoon white wine

Directions

  1. Combine the tbsp of mustard seeds with the tbsp of white wine and set aside.
  2. Whisk together the cornstarch and water; set aside.
  3. Press the half-cup of blueberries through a sieve– you want a yield of 1/2-cup sieved berries so you may need another tbsp or two of blueberries to get that.
  4. In a saucepan, place the sieved berries, the whole blueberries, port wine, shallots and sugar; whisk in      the cornstarch mixture.
  5. Over medium-high heat, bring to a simmer, then let it cool.
  6. Whisk in the mustards and softened mustard seeds well, then refrigerate until needed.

Or Buy it at:

http://store.mustardmuseum.com/product/2697/fruit-mustards

History of the White Hot

Source: http://en.wikipedia.org/wiki/White_hot

The white hot is a variation on the hot dog found in the Upstate New York area.[1] It is composed of some combination of uncured and unsmoked pork, beef, and veal; the lack of smoking or curing allows the meat to retain a naturally white color.[2] White hots usually contain mustard and other spices, and often include a dairy component such as nonfat dry milk.

The white hot originated in the 1920s[citation needed] in Rochester’s German community as a “white and porky”[1] alternative to high-price red hot dogs, made of the less desirable meat parts and various fillers; in contrast, modern versions are made from quality meats and generally are sold at higher prices than common hot dogs.

The best-known producer of the white hot is Zweigle’s. Even though they were not the first to make the dog, they were “the first ones at the stadium” (according to Robert Berl, the first maker of the Zweigle brand white hot). Soon after Berl began making the dogs in 1925, he secured a contract at the Red Wing Stadium. The white hot has become the official hot dog of the Buffalo Bills, Buffalo Sabres, Rochester Americans and Rochester Rhinos and was the official hot dog of the Washington Nationals during the major league baseball team’s first season.[citation needed]

There is an unrelated white German sausage, traditional in Bavaria and popular in the mid-western United States, known as Weisswurst, which is made primarily from veal.

Leave a comment

Filed under 4th of July, Blueberry Mustard