Green Beans with Shallots

It's fresh green bean time. They are so fast to prepare, and taste delicious. Here is one of my quick recipes.

Green Beans with Shallots

1/2 lb fresh green beans
1 shallot
1 tsp extra virgin olive oil
salt
pepper

Trim ends of green beans.
Saute shallot in oil for about 2 minutes.
Boil beans for about 5 minutes.
Drain beans and place in skillet.
Sprinkle with salt and pepper.
Combine.

Crash Hot Potatoes

I have been wanting to make these potatoes ever since I saw them on The Pioneer Woman Cooks blog. Everyone who has tried them has really enjoyed them. You can find her recipe here http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

Crash Hot Potatoes


Baby Red Potatoes
extra virgin olive oil
salt
pepper
herbs of choice (I used fresh chives)
sprinkle of cheese
sour cream

Boil red potatoes until fork tender (about 20 minutes)
Place on baking sheet that has been drizzled with oil.
Place potato on sheet and mash with a potato masher.
Mash once in one direction, then rotate 90 degrees and mash again.
Sprinkle with salt, pepper, and oil.
Bake at 450 degrees for 25 minutes.
Sprinkle with fresh chives and cheese.
Serve with a dollop of sour cream.

BBQ Pork Spareribs

I love BBQ ribs, but had never made them before. They were on sale this week, so I knew I had to give it a try. They turned out so tender they were falling off the bone!!! I will make these again. My husband can now die a happy man.


BBQ Pork Spareribs

Dry Rub
1 tsp black pepper
1 tsp kosher salt
1 tsp cumin
2 tsp chili powder
1 tsp paprika
1 tsp brown sugar
1/2 tsp cayenne pepper
1 tsp garlic powder

1 rack pork spareribs (about 4 lbs)
1/2 cup barbecue sauce (I used Sweet Baby Ray's)

Mix ingredients for dry rub together.
Pat ribs dry and rub spice mixture on both sides.
Refrigerate ribs for about 8 hours prior to cooking.
Cook ribs at 325 degrees for 2 hours wrapped tightly in foil.
Preheat grill to 350.
Remove from ribs from foil.
Coat ribs with barbecue sauce and grill on each side for about 10 minutes.

Chocolate Trifle

Here is another weekly recipe from the Weekend Warriors. I made this for a going away party for a couple of people at my work. I was unable to taste the dish due not having everyone there at the same time for the party, so I left the dish. I did try the pudding filling and it tasted great!! The recipe was from allrecipes.com

Chocolate Trifle

19.8oz package brownie mix
3.9oz package instant chocolate pudding mix
14oz can sweetened condensed milk
1/2 cup water
8oz container whipped topping
12oz container whipped topping
1.5oz bar chocolate candy

Prepare brownie mix according to package directions and cool completely.
Cut brownies into 1 inch pieces.
In a large bowl, combine pudding mix, water, and sweetened condensed milk.
Mix until smooth, then fold in the 8oz whipped topping until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of pudding mixture, and half of the 12 oz whipped topping.
Repeat layers.
Shave chocolate onto top layer for garnish.
Refrigerate for 8 hours prior to serving.

Green Curry Chicken with Zucchini

I found this recipe on Liz's Cooking Blog. She has many great recipes. I have been craving some good Thai food, and the idea of using zucchini sounded great. This dish really hit the spot!!

http://lizscookingblog.blogspot.com/2008/07/green-curry-chicken-with-zucchini.html

I also used some fresh basil from my mother-in-laws herb garden (now only if I could just get mine together).

Green Curry Chicken with Zucchini

1 14oz can lite coconut milk
3 tbsp green curry paste
1 lb chicken breast, cut in large pieces
1/2 cup chicken broth
2 medium zucchini, cut into 1 inch chunks
6 Thai chilies, finely diced
2 tbsp fish sauce
1 tbsp brown sugar
small handful of fresh basil

Serve with cooked rice.

Add curry paste to large wok over medium-high heat, and stir until fragrant.
Add 3/4 of can of coconut milk and bring to a gentle boil.
Add chicken pieces and cook for 5 minutes.
Add chicken broth, the rest of the milk, fish sauce, sugar, zucchini, and chilies to wok.
Continue to boil for 7 minutes or until the chicken is cooked and the zucchini are tender.
Stir in basil leaves, and serve with rice.

Turkey Sausage & Arugula Pasta

This is another recipe from my cooking group Weekend Wizards. I really liked this pasta dish. It was from Eating Well. Here is the original recipe with my changes noted.

I have submitted this recipe to Presto Pasta Nights at http://www.prestopastanights.com/

Turkey Sausage & Arugula Pasta

12 oz whole-wheat short pasta (I used 13 oz Rotini)
8 oz hot Italian turkey sausage links, removed from casings (I used 19 oz package)
3 cloves garlic, chopped
8 cups arugula, or baby spinach (I used 5 oz arugula)
2 cups halved cherry tomatoes (used grape tomatoes)
1/2 cup finely shredded Pecorino Romano or Parmesean cheese, plus more to taste
1 tsp freshly ground pepper
1/2 tsp salt
1 tbsp extra-virgin olive oil (I omitted this)


Cook pasta according to pasta directions (mine was 14 minutes).
Keep 1/2 cup pasta water.
Cook sausage in a large nonstick skillet over medium-high heat, breaking it up with a wooden spoon, until cooked for about 7 minutes. (I drained most of the grease).
Stir in garlic, tomatoes, and arugula and cook for about 3 minutes.
Whisk together the cheese, salt, and pepper with 1/2 cup reserved pasta cooking water.
Toss mixture with pasta and sausage mixture.
Sprinkle with additional cheese and serve.

Grilled Pizza

I have been wanting to make grilled pizza for awhile. I will definitely be making this again!! Just be sure to have all the ingredients prepped and ready to assemble the pizzas. I made 2 pizzas. During the making of the second one, I had to be pulled away from the grill for a few seconds and slightly burnt the bottom. Luckily it was still edible. The meal came together quickly by using canned pizza sauce, and pizza dough that was previously frozen. It's a great way for me to get dinner on the table for a night when I work late, am on call, and my husband has an evening class.

Grilled Pizza

2 frozen pizza doughs (thawed in fridge overnight)
1 can pizza sauce
1 red bell pepper
1/4 red onion
3 cloves of garlic
1 bunch fresh basil
2 cups shredded mozzarella cheese

Prep all ingredients so that everything is ready for the pizzas to be assembled.
Cut the pepper and onion into thin strips.
Mince the garlic.
Roughly tear the basil (or roll together in a bunch and make thin slices for basil confetti).
Preheat the grill to medium high.
Spray the grill with cooking spray(carefully) or drizzle the dough with olive oil.
Place the dough on grill.
Allow to grill for about one minute, or until the first side has a few grill marks.
Flip dough over, and begin to assemble pizza.
I added the sauce, onion, garlic, peppers, cheese, and some of the basil.
Grill until the cheese had melted.
Make sure to check the bottom of the crust to make sure it isn't burning.
Remove from grill and sprinkle with the remaining basil.