Friday, April 25, 2014

Jalapeno Jam!

Last September, my co worker gave me a bagful of jalapeno peppers. She and family went pepper picking! I was like, really, pepper picking?! She said they wanted to do something different this time and ended up with bushel of jalapeno peppers and didn’t know what to do with them. So she asked me if I would like to get some and I didn’t say no. I know I could make the poppers or at least pickle the peppers. And then I realized I had 2 big bottles full of pickled jalapeno! So that idea was cancelled. Then I thought about making jam. I wasn’t sure how hot it would turn out to be but to my sheer luck, the peppers were farm fresh so very tender and kind of mild. They still had a bite but not too too hot.
Here’s how I made it.
Jalapeno Jam
12 tender small sized Jalapeno peppers
1 cup sugar free apple juice
1 cup white vinegar
1 small granny smith apple, cored and cubed
½ cup sugar
How to:
Place everything except sugar in a blender and puree
Place in a sauce pot and cook on medium high heat until you get the jam like consistency.
Store in a bottle and refrigerate it for about 2 months.
I like to eat this jam on crackers with cream cheese spread

this is soo good


Thursday, April 17, 2014

“Steak” pizzaiola

Normally, this dish calls for steak. A nice and juicy beef steak. I wanted to make it vegetarian way and I decided to go with Portobello mushrooms. I really needn’t say more. Make it yourself and see! It is as good with pasta as it is with mashed garlicy potatoes. And again, this makes very good sandwiches.

Here’s how I made it.
Portobello Steak Pizzaiola
2  tablespoons olive oil
1  medium onion, thinly sliced
1  green bell pepper, cut into thin strips
4 big Portobello Mushrooms
¼ teaspoon onion powder
¼ teaspoon garlic powder
1/4 teaspoon salt
1/4  teaspoon black pepper
1 teaspoon Italian seasoning
1 can  (14.5 ounces) pasta sauce
1/2 cup shredded mozzarella cheese

how to: In a large skillet, heat the oil over medium-high heat.
Add the onion and bell pepper and sauté for 5 to 7 minutes, or until tender.
slice the mushrooms and season them with the onion powder, garlic powder, salt, and black pepper.
Push vegetables to edge of pan.
Place mushrooms in pan and brown them for 2 minutes.
Add the diced tomatoes, cover, and cook for 5 minutes.
Reduce the heat to low, uncover skillet, and simmer for 7 minutes.
 Sprinkle cheese over the mushroom steaks and simmer for 2 to 3 minutes.
Serve immediately.


Saturday, April 12, 2014

Chicken in Red Sauce

Yet another easy peasy recipe that for sure makes you and your family bring to the dinner table faster and happier.  I was kind of bored with pasta. I knew I was making roasted potatoes and chicken. So to go with potatoes, I made this saucy chicken. And I thought it was a smart move because not only did it paired great with roasted potatoes, the leftovers made a great sandwich.
Here’s how I made it.
Chicken in Red Sauce
4 small boneless, skinless chicken breasts
1 can pasta sauce
1 small onion, chopped
2 cloves garlic, chopped
A few basil leaves, julienned
Salt and pepper to taste
2 tbsp oil
4 slices of Provolone cheese
How to:
Heat oil in a skillet on medium high heat.
Sprinkle salt and pepper on chicken breasts.
Sear the chicken in hot skillet until nice brown crust is formed
Remove from the heat, keep it warm.
Heat another pot and add 1 tbsp oil.
Saute onion and garlic for 2 minutes.
Add pasta sauce and bring it to boil
Heat oven to 400° F.
Place chicken in an oven proof dish, pour sauce over chicken.
Place cheese slices on chicken and cover and bake for about 15 minutes.
Uncovered and bake for 5 minutes or until the cheese is browned.
Garnish with basil leaves.


Sunday, April 6, 2014

Chicken in Mushroom Cream Sauce

This is another dish if you want to make a healthy and feel good dinner in a jiffy. I love the simplicity of this white sauce. And it’s very versatile. I’ve used it with different ingredients to make different sauces. This chicken in mushroom cream sauce served with smashed potatoes was truly another soul food. Served with a cup of hot tomato soup. Exactly what we need to warm us up in this freezing cold.
Here’s how I made it.
Chicken in Mushroom Cream Sauce
1 can (370 ML) Carnation evaporated milk
2 tbsp butter
2 tbsp flour
1 cup slices mushrooms
2 cloves garlic, chopped
4 small boneless, skinless chicken breasts
Salt and pepper to taste
2 tbsp oil
How to:
Heat butter and flour in a sauce pot on medium high heat.
Roast the flour until raw smell disappears
Now add mushrooms, salt, garlic and cook for about 2 minutes.
Add evaporated milk and cook till the sauce thickens. It usally coats the back of the spoon, a very good indicator that the sauce is ready.
In a hot skillet, add oil.
Salt and pepper the chicken breast and sear to get the brown crust on both sides.
Pour sauce on top of chicken, cover and cook on medium heat for about 5 more minutes or until chicken is cooked through.