- Brussels Sprout and Avocado Salad with Lemon Dijon Dressing
- Chicken Burgers with Chipotle Guacamole
- Pistachio Encrusted Chicken
- Encrusted Parmesan Artichoke Chicken
- Honey and White Cheddar Apple Bites
- Spider Cakes (Golden Butter Cakes with Peanut Butter Icing)
- Black Bean and Mango Salsa
- Berry Studded Honey Cloud Pancakes
- Shredded Pork and Grilled Pineapple Tacos
- Sassy Tex-Mex Slow Cooker Shredded Pork
- Peanut Chicken Lettuce Wraps
- Biscoff Milkshake
- Grilled Halloumi Cheese and Mango Salad
- Strawberry Vinaigrette Dressing
- Chicken Wrap with Avocado Mayonnaise
Monthly Archives: July 2011
Today I thought I would kick off next week’s recipes with two “ingredient recipes”. Ingredient recipes are things I like to make ahead of time (usually on Sundays) so I have them ready to add to other dishes during the week when I don’t have as much time to cook.
This week my two make ahead “ingredient recipes” are Roasted Roma Tomatoes and Roasted Garlic. I love these recipes for 3 reasons. First they are so easy to make. (They only take a 3-5 minutes of prep time then you pop them in the oven and let them do their thing with no additional effort on your part.) Second, they are as delicious as they are easy. Finally, when you have them on hand you can use them to make so many great flavorful dishes in not time at all.
My inspiration for making Roasted Roma Tomatoes this week came from the current Special Issue of Everyday Food magazine. They had a recipe for Slow-Roasted Tomatoes that look tempting and was so easy with just 2 ingredients (tomatoes and sugar). I changed up a little bit by changing the type of tomatoes and adding a quick drizzle of olive oil. The touch of olive oil is going to work really well in the recipes we are going to be making later in the week.
I decided to roast garlic at the same time as the tomatoes (though not in the same pan because the garlic cooks much quicker than the tomatoes) because I am heating up the oven anyway and the garlic works so beautifully with the tomatoes in recipes. Roasted garlic is something I have made forever. I am not sure if I ever really had an official recipe for it.
Roasted garlic is the easiest thing in the world to make. You just chop the top off, drizzle the head with olive oil and pop it in the oven. Some people make it without cutting the top of first and that is fine too. I just find it easier to get the roasted garlic out once it is cooked if you cut the top off before cooking.
If you have never had roasted garlic before it is from heaven! Roasting garlic settles the flavor (so you don’t get that almost burning bite you get with raw garlic) and deepens it into this silky goodness. Roasted garlic is mellow enough to be delicious eaten just by itself but it is also wonderful added to all kinds of dishes. To get the soft cloves out after roasting all you have to do is press lightly from the base of the clove and it will pop out the top.
So here is the deal with Make Ahead Sunday, you make these two “ingredient recipes” tonight so you have them on hand. Then this I will post 3 delicious recipes you can make from them during the week. Deal? Great! See you back here tomorrow for the first recipe. (I’ll give you a hint – first we are making a tasty pasta dish that you can make in under 15 minutes when you already have the roasted tomatoes and garlic.)
Roasted Roma Tomatoes
Prep time: 4 minutes – Cook time: 1 hour 20 minutes – Makes: 20 tomato halves
Preheat oven to 350º. Spray baking tray with a light spray of olive oil and set aside.
Cut tomatoes in half and place on baking tray.
Sprinkle each half with 1/2 teaspoon sugar. Drizzle tomato halves with a little bit of olive oil.
Bake for 1 hour 20 minutes. After baking either serve and enjoy or let the tomato halves cool completely, cover and store in the refrigerator until ready to use.
Prep time: 4 minutes – Cook time: 35-40 minutes – Makes: 3 heads
Preheat oven to 350º.
Slice of the top more tip of the garlic heads.
Place garlic heads cut side up in a mini casserole dish. Sprinkle with olive oil.
Bake for 35-40 minutes or until garlic is golden but not overly brown . Cloves will be soft like butter.
Either serve or let cool, cover and store in the refrigerator until ready to use.
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Happy Sunday everyone! Thought I would kick off today with just a little sharing.
I just wrapped up shooting pictures for a couple of new recipes to share with you. I think the food looks amazing! I hope you find the recipes just as amazing when I post them.
Since I have declared it “Sharing Sunday” thought it might also be fun to share a few great blog posts from the week. These are blog posts I have found to be either inspirational for future recipes I want to try and then share with you or just they were plain interesting reads.
- A Very Merry Un-Birthday to You - Bake at 350 is one of my favorite food blogs. On Monday Bridget made a half cake to celebrate her son’s half birthday. Love the concept!
- Cheese and Sesame Flat Bread – On Tuesday I came across this post on Cookistry. Love flat bread and this recipe sounds like it would make an phenominal appetizer or addition to a meal.
- The Whole Kids Foundation – On Wednesday I came across this post on the Whole Food Blog. I am extremely interested in organizations working to teach children about good nutrition and ending childhood obesity. It is amazing how many obese children are actually malnourished because the quality of what they eat is so poor!
- Roasted Chicken Breast on Barley Risotto – I came across this little gem on Thursday, a recipe for barley made like risotto. I am always trying to add more whole grains to the menu and this sounds really tasty. Adding this one to my pile of recipes to try soon.
- Random Acts of Cookies – There have definitely been times in my life when the only thing that could pull me out of a funk was doing something nice for someone else. On Friday Ashley was having a bad day so she made S’mores Krispie Treats and gave them away….bad mood gone. (Aside from just being a cool post, the cookie recipe sounds totally yummy too!)
- Roasted Pumpkin with Walnuts and Chocolate – Came across this recipe yesterday morning. Ice cream is healthy if you put it over a roasted vegetable right??
So that my daily list of interesting blog posts I read recently. Are there any blog post in particular that are inspiring you this week? Do share!
Of course by the time I bought shrimp, checked out the produce and headed home I was behind schedule and needed to make dinner super fast. Lucky for me shrimp is the original fast food! Depending on what you do with it you can take shrimp from raw to fully cooked entree in under 10 minutes when you need it to.
I decided on Brandied Pineapple Shrimp. The pineapple adds a little bit of sweetness while the brandy adds a little flare. Since I already had some white rice pre-ccoked in the fridge I was able to get this meal fully prepared, cooked and served in about 12 minutes. Go me!
Give my Brandied Pineapple Shrimp a try and let me know what you think. My family gave it definitely gave it their stamp of approval.
Brandied Pineapple Shrimp
Prep time: 6 minutes – Cooking time: 6 minutes – Serves: 4
- 4 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves of garlic, minced
- 1 1/2 lb medium shrimp, peeled and deveined
- 1 8-oz can or pineapple chunks in 100% juice
- 2 tablespoons worcestershire
- 1/4 teaspoon tabasco (use can use more to spice things up if you prefer)
- 1 tablespoon fresh oregano
- 2 1/2 tablespoons brandy
- 2 tablespoon fresh flat leaf parsley, chopped
- salt and pepper
Place butter and olive oil in a large skillet over medium heat. Heat until butter is melted.
Add garlic and cook stirring often for 1-2 minutes.
Add shrimp, pineapple chunks including the juice, worcestershire sauce, tabasco, oregano and a pinch of salt and pepper to the pan with garlic. Saute stirring occasionally until shrimp are opaque and just cooked through (approx 4 minutes).
Add brandy and parsley to the shrimp. Stir to incorporate, remove from heat and serve.
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