January 13, 2009
Crab Cakes
Ingredients:
1/2 cup olive oil
1/2 cup red pepper, finely diced
1/2 cup green pepper, finely diced
1 lb crab meat
2 lg eggs, beaten
1 1/2 cup coarse ground bread crumbs
salt and pepper
Directions:
Heat 1/4 cup of oil in a large skillet and cook red and green peppers until they are tender, approximately 3-4 minutes. Remove from the skillet with a slotted spoon and cool.
Mix crab meat, eggs, cooked peppers, and 2 tbl of bread crumbs in a large bowl. Season with salt and pepper. Shape into 8 cakes. Place on a wax-paper lined plate and chill up to several hours.
Heat oven to 375F. Coat crab cakes in bread crumbs on all sides. Heat 1/4 cup of oil in a large, ovenproof skillet. Add crab cakes in a single layer. Cook over stovetop until nicely brown on the bottom, about two minutes. Carefully turn the cakes over and then place in oven. Bake until they are golden on all sides, approximately 10-12 minutes.
Add your choice of sauce overtop and serve.
Posted by Kelli Little at 05:41 PM
Crispy Coconut Shrimp
Ingredients:
24 medium shrimp
1/2 tsp garlic and herb seasoning
1/4 tsp black pepper
3/4 cups of flour
1 lg egg, well beaten
1/4 cup shredded coconut
Directions:
Preheat oven to 425F. Spray large baking sheet with nonstick spray. Sprinkle shrimp evenly with the seasoning blend and pepper. Place flour, egg, and coconut in three seperate bowls. Dip shrimp first in the egg, then flour, then in the egg, then in the coconut. Arrange the shrimp on the baking sheet. Bake 12-15 minutes or until golden and crisp.
Mix crab meat, eggs, cooked peppers, and 2 tbl of bread crumbs in a large bowl. Season with salt and pepper. Shape into 8 cakes. Place on a wax-paper lined plate and chill up to several hours.
Posted by Kelli Little at 05:40 PM
Creamy Pesto Over Salmon Pasta
Ingredients:
1 tbl vegetable oil
3-6 cloves of garlic, thinly sliced
3/4 lb salmon filet
1 lb of bowtie pasta
3 tbl chopped walnuts
2 cups firmly packed fresh basil leaves
1/2 cup grated parmesan cheese
2 tbl fresh lemon juice
1/2 tsp ground black pepper
2/3 cup plain, low-fat yogurt
Directions:
In a medium skillet heat oil over medium-high heat. Add garlic; saute until the garlic starts to brown. With a slotted spoon, remove the garlic to a food processor fitted with a chopping blade and set aside. In the same skillet, saute salmon for 4-5 minutes on each side or until just cooked through. Remove from the heat, cover, and keep warm. Cook bow-tie pasta following package directions.
Add walnuts to the food processor and process until finely chopped. Add basil, cheese, lemon juice, and pepper until it is the same consistancy. Add yogurt and process pesto until smooth, stopping once to scrape the sides with a spatula. Drain the pasta, add the sauce, and mix until it is all coated evenly throughout. Overtop place the salmon, either as strips, filets, or chunks.
This recipe serves 6.
Posted by Kelli Little at 05:39 PM
Prawns New Orleans Style
Ingredients:
1 lb large prawns, raw or cooked
2 tbl vegetable oil
1 clove garlic, chopped
1 Spanish onion, peeled and chopped
1 red and 1 green pepper, de-seeded and chopped
8 oz okra, chopped
8 oz Italian-style tomatoes, fresh or tinned, chopped
1/2 tsp allspice
1/2 tsp cayenne pepper
salt and pepper to taste
Directions:
Clean, peel, and chop into quarter-inched cubes the peppers, onion, and okra. Heat the oil in a large pan and fry the garlic with the onion, peppers, and okra for approximately 5 minutes. Add the tomatoes and cook it gently for about 25 minutes, stirring occasionally until there is a nice, bright sauce. Season generously with allspice, cayenne pepper, salt, and black pepper.
Add the prawns. If they are raw, cook for 7 minutes. If they are already cooked and pink, heat through for 3 minutes. Stir so the prawns are covered in the sauce. Serve immediately with boiled rice.
Posted by Kelli Little at 05:39 PM
Lobster Parisienne
Ingredients:
6 lobster tails, cooked and chilled
6 tbl mayonnaise
1 tsp mustard, prepared
1 tsp tarragon wine vinegar
1 tbl chives, finely minced
1 tbl parsley, finely minced
salt and pepper to taste
Directions:
Remove lobster meat from tails. Reserve the tails. Chop the meat into bite-sized pieces. Combine remaining ingredients and blend well. Add chopped lobster, blend with a fork, and refrigerate until chilled.
Drain the lime juice from the shrimp and crab and add the meat to the tomato mixture. Cook, covered, for 5 minutes, or until the shrimp is pink and cooked through.
To serve, stuff lobster tails with the chilled lobster mixture. Serve as a first course on leaf- or lettuce-lined plates.
Posted by Kelli Little at 05:38 PM
Red Snapper in Spicy Tomato Sauce
Ingredients:
1 tsp. vegetable oil
1 medium onion, chopped
2-4 cloves of garlic, minced
14.5 oz can of tomatoes, diced, with juices reserved
1 jalepeno pepper, seeded and chopped
1/4 tsp sugar
1/4 tsp ground cumin
1/8 tsp black pepper
1 lb. red snapper filets (about four small)
1 tsp. grated lime zest
2 tbl. fresh lime juice
1/4 cup sliced black olives
2 tbl chopped fresh cilantro
Directions:
In a large skillet, heat oil over medium-low heat and saute onion and garlic until tender (2-3 minutes). Add the tomatoes with juice. Add the jalepeno, sugar, cumin, and black pepper and simmer, partially covered, for 10 minutes. Add a few tablespoons of water if the mixture gets dry.
Rinse snapper filets and pat dry. Add the snapper filets and the remaining ingredients except for the cilantro and simmer, covered, over medium-low heat for 10-13 minutes, or until the fish flakes when prodded with a fork.
Remove the filets from the pan and place on a serving platter. Stir cilantro into the sauce, then pour the sauce over the filets and serve.
Posted by Kelli Little at 05:37 PM
Seafood in Creole Sauce
Ingredients:
8oz fresh shrimp - shelled, deveined, and rinsed
6oz crap, 1/2" pieces
1 tbl fresh lime juice
1 tbl margerine
1 medium onion, chopped
1 green bell pepper, chopped
1 stalk celery, chopped
14.5oz can of tomatoes
2 green onions, chopped
1 jalapeno, seeded and chopped
2 tbl chopped fresh parsley
2 tbl dry white wine
1/8 tsp black pepper
(Add fresh herbs and chili peppers to your taste)
Directions:
Place shrimp in a non-metal bowl with crab and lime juice and toss well. Marinate, covered, for 20 minutes in the refrigerator. In a medium skillet melt the margerine over medium heat. Add the onion, bell pepper, and celery and cook. Stir occasionally for 2-3 minutes or until tender. Add the remaining ingredients and bring to a simmer over medium-high heat. Reduce to medium-low and cover for 15 minutes.
Drain the lime juice from the shrimp and crab and add the meat to the tomato mixture. Cook, covered, for 5 minutes, or until the shrimp is pink and cooked through.
Posted by Kelli Little at 05:35 PM
Salmon Steaks in Panang Sauce
Ingredients:
2 eight-oz salmon steaks
2 tsp panang curry base
1/2 cup chicken broth
4 tsp white wine
1/2 cup coconut milk (light if preferred)
Directions:
In a saucepan dissolve the curry base in the chicken broth. Bring to a boil. Add white wine and simmer for several minutes. Stir in coconut milk; return to a boil. Simmer for several minutes. Sauce will thicken slightly. Serve sauce over broiled or grilled salmon steaks.
Posted by Kelli Little at 05:35 PM
Kung Pao Shrimp with Cashews
Ingredients:
1/4 cup fresh orange juice
3 tbl red wine vinegar
1 1/2 tbl soy sauce
1 tbl sugar
1 1/2 tsp cornstarch
2 tbl vegetable oil
8 small dried red chiles, 4 halved
1/2 tsp salt
1 small onion, cut into 1" pieces
1 1/2 tsp minced fresh ginger
2 large garlic cloves, minced
1/2 red bell pepper, cut into 1" pieces
1/2 green bell pepper, cut into 1" pieces
1 lb shelled and deveined large shrimp
1 cup roasted cashews
1/2 tsp Asian sesame oil
Directions:
In a boowl, mix the orange juice, vinegar, soy sauce, sugar, and cornstarch.
In a wok, heat the oil over high heat until smoking. Add the chiles and salt; stir-fry until browned, 45 seconds. Add the onion, finger and garlic; stir-fry until fragrant, 15 seconds. Add the peppers and cook until crisp-tender, 30 seconds. Add the shrimp and stir-fry until nearly cooked through, about 5 minutes. Stir the sauce, add to the wok and cook until thickened slightly, 30 seconds. Stir in the cashews and sesame oil; serve.
Posted by Kelli Little at 05:33 PM
Stuffed Mahi Mahi
Ingredients:
Sheet pan liners (can be purchased at a bakery or delicatessen)
1/2 leek, julienned
Salt
1/2 tsp. olive oil
Thai basil
3-4 cloves garlic
1/4 yellow bell pepper, julienned
1/4 red bell pepper, julienned
1 tomato, peeled and diced
3/4 lb. fresh crabmeat
4 cloves crushed garlic
1/4 tsp. zest of orange
1 squeeze of fresh lemon juice
1/4 tsp. cumin
1/4 tsp. ginger
1 tsp. olive oil
Three 8-oz. mahi mahi fillets
Lemon zest
Salt and pepper to taste
Paprika
Directions:
Fold sheet pan liner in half and then in half again. With scissors, cut around the outside in the shape of a heart. Spray the liner with nonstick spray.
Place julienned leek in a bowl of cold water; gently remove and place in another bowl. Sprinkle salt on the leeks and add olive oil, Thai basil to taste and 3-4 cloves of fresh garlic. Add a teaspoon each of yellow and red bell pepper. Mix all together.
For the stuffing, peel and dice tomato; combine in a bowl with 3/4 pound fresh crabmeat. Add crushed garlic, lemon zest, and 1 squeeze of a fresh lemon. Combine; add ginger, cumin and 1 teaspoon olive oil and stir well. Bone and clean the 3 mahi mahi fillets. Slit each fillet about two-thirds of the way in the center and stuff. Lay the leek in the center of the parchment paper, placing the fillets on top of the leeks.
Season the fillet with lemon zest, paprika, and salt and pepper to taste. Tuck the parchment paper in and over all the way around. Seal it by twisting the end and tucking it in underneath. Cook at 400 degrees for 18 minutes. Slit the bag and place on a plate. Note: Be careful when slitting the bag -- it's very easy to get burned by steam.
Posted by Kelli Little at 05:33 PM
Samosa
Ingredients:
1 1/2 cups all-purpose flour
3/4 tsp. salt
1 tbl. ghee, clarified butter or vegetable oil, plus 1/4 cup extra for frying
6 to 8 tbl ice water
1 tsp. ground coriander seeds
1/2 cup chopped yellow onions
2 tsp. minced fresh ginger
2 tsp. minced garlic
2 hot green chile peppers, minced
1 tsp. garam masala
1 tsp. salt
1/2 tsp. turmeric
1/8 tsp. cayenne
2 large baking potatoes, about 1.5 lbs, peeled and cut into 1/2" dice, and boiled until just tender
1/2 cup par-cooked and drained green peas
2 tbl chopped fresh cilantro leaves
2 tsp. fresh lemon juice
Directions:
To make the dough, sift the flour and salt into medium bowl. Add 1 tablespoon of the clarified butter and rub the mixture between the palms of your hands to evenly distribute, letting the fat-coated flour fall back into the bowl. Continue until the flour is evenly coated. Add 6 tablespoons of the water, mix, and work until the dough comes together. Turn onto a lightly floured surface and knead for 4 minutes into a firm dough. Cover with a kitchen towel and let rest for 30 minutes.
To make the filling, in a large saute pan or skillet, heat the remaining 1/4 cup of clarified butter over medium-high heat. Add the coriander seeds and cook, stirring, for 10 seconds. Add the onions and ginger, and cook, stirring, until starting to caramelize, about 5 minutes. Add the garlic, chile peppers, garam masala, salt, turmeric, and cayenne, and cook, stirring, until fragrant (30-45 seconds.) Add the potatoes and cook, stirring until the potatoes start to color and become dry, about 3 minutes. Add the peas and cook, stirring, for 1 minute. Remove from the heat and add the cilantro and lemon juice. Stir to combine, then adjust the seasoning, to taste. Let sit until cook enough to handle.
On a lightly floured surface, knead the dough for 1 minute. Divide into 2 equal portions and roll each into a 1/2" thick rope. Cut each into 8 equal parts and roll into smooth balls. Place each ball on the floured surface and roll into a thin circle, about 6" in diameter. Cut each circle in half (2 semi-circles). Spoon about 2 tsp. of filling int he center of each semi-circle. Brush the edges with water and fold the dough over the filling. Press the edges together to seal. Place on a baking sheet and repeat with the remaining ingredients.
Preheat the oil in a large pot to 350 degrees F. Add the pastries in batches and cook at 300 degrees F, turning, until golden grown, about 10 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot.
Posted by Kelli Little at 05:24 PM
Stovetop Seafood Bake
Ingredients:
1 1/2 lb. baby red potatoes
Four 1 1/4 lb live lobsters
3/4 lb linguica or chorizo sausage, cut into 2" pieces
4 ears of corn, shucked
3 lb. steamer (soft-shell) clams, soaked
4 sticks (1 lb) butter, melted
2 leamons, sliced
2 cups cornmeal
Directions:
Place potatoes in a 20 quart pot and add enough cold water to just cover the potatoes. Put a lid on the pot and bring the water to a rolling boil. Turn the heat off. Add lobsters to the pot, layering them carefully to optimize the use of space. First add sausage, then corn, followed by steamer clams. Cover the pot (use foil if the pot is too full for the lid), turn the heat to high, and cook for 8 to 10 minutes or until the loberts' shells are a deep red. While the clambake is cooking, melt butter over low heat in a small saucepan. Reserve some cooking broth from the pan for the clams. Serve the broth, melted butter, and lemons on the side.
To Soak Clams: You want to soak the clams to get all the dirt and filth out of them. To do so, soak the steamer clams in a pot filled with cold water and about 2 cups of cornmeal for about 8 hours. You can change the water and add more cornmeal in about four hours if you believe it is necessary. Rinse the clams before adding them to your stockpot.
Posted by Kelli Little at 05:22 PM
My Yummy First Turkey
Ingredients:
A turkey (12-13 lb), thawed
Brine Ingredients:
1 gallon water
1 cup salt
1 cup brown sugar
1 bunch green onions, chopped
1 cup basil leaves, fresh and chopped
2 garlic heads, pealed and minced
2 tbl ground cumin
2 tbl thyme
1/2 bunch cilantro
1/2 cup Italian seasoning
peppercorns
Roasting Ingredients:
1/2 cup olive oil
1 garlic head, pealed and minced
2 tbl onion powder
1/4 cup Italian seasoning
2 tbl dry basil
2 tbl salt
2 tbl fresh ground pepper
1/2 white or red onion, sliced thin
1-2 garlic heads, pealed and sliced into medium-thin slivers
12-15 basil leaves, fresh
1/2 bunch cilantro
1 white onion, chopped
1 bunch green onions, chopped
28 - 42 oz chicken broth
16 oz water
Directions:
General:
If your turkey is frozen when you buy it, plan at least two days in advance to properly thaw it, depending on how big it is. If your turkey is fresh, please remember the turkey will only last in your fridge without spoiling for approximately two days.
The best way to thaw a turkey is to keep it in the refrigerator. It will take approximately two days to thaw a 12-13 pound turkey this way. Be prepared!
Wash the turkey free from plastic or possible debris after it is thawed, and remove the giblets from inside.
To Brine:
Either get a huge pot to put the brine mixture and turkey in, or plan on using a sealable garbage bag in a pan. Mix all of the ingredients together. The brine mixture needs to completely cover the turkey, so if you have a larger turkey, plan on making a larger brine mixture. Keep in mind that the salt to water ratio should be observed and followed.
Keep the turkey covered in the brine solution overnight, or for approximately 12 hours.
To Prepare:
In a bowl, mix olive oil with minced garlic, onion powder, Italian seasoning, dry basil, salt and pepper. Let sit while you prepare the rest.
Remove the turkey from the brine mixture and lay it on a bunch of paper towels. Pat the turkey dry of any excess water.
Take the olive oil mixture and rub it thoroughly into the skin of the turkey. Make certain to cover the entire turkey. You will likely want to do this over the roasting pan, so that any drippings can be caught in the pan below and ultimately add to the flavor of the juices that you can use for basting, as well as for gravy.
Insert the sliced onion, sliced garlic, and half of the basil leaves under the skin of the turkey, both breast side and back side. Do not cut the skin completely away from the turkey - leave it as attached as possible - but make certain to push this produce as far in and evenly spread out as possible.
Stuff the inside of the turkey with the minced onions, any remaining garlic, the second half of the basil leaves, cilantro, and green onions. You may also add a couple of stalks of celery and carrots, but I cannot as I am allergic to them. Tie the legs together as the instructions with the turkey state. Do not let the turkey sit like this. You must stuff the turkey 15 minutes or less from when you place it in the heated over, to avoid any salmonella poisoning.
Pour the chicken broth and water into the bottom of the pan. This will keep the drippings from sticking to the pan, while adding to the flavor of the juices for gravy and basting.
To Roast:
Heat oven to 475 - 500 degrees farenheit. Insert the turkey uncovered for approximately 25 minutes. You will want to brown the skin all the way around, so after 25 minutes remove the turkey and turn it over, letting it bake uncovered for another 25 minutes.
Remove the turkey from the oven and baste it. Return to the oven with the pan completely sealed in tinfoil and bake for 30 minutes. From here on out, you will want to remove the turkey from the oven every thirty minutes and baste it until about half an hour from finished. Follow the general directions for time per pound to cook a turkey and temperature you want your turkey at.
Thirty minutes or so before you are finished cooking the turkey, remove the tinfoil again and bake uncovered, approximately 15 minutes for both sides.
When the turkey hits the temperature of 180 degrees farenheit, remove it from the oven and cover it in tinfoil again. Let it sit for about 20-30 minutes. This will maintain moisture in the meat after you are finished carving the turkey.
And whahlah! Your turkey is done!
Things to keep in mind:
1. Upping the temperature does not cut down on baking time. DO NOT up the temperature to cook your turkey faster if you forgot to put it in the oven on time.
2. Remember to remove the giblets from the turkey before you cook it.
3. Remember to baste frequently.
Serves approximately 6 people.
Posted by Kelli Little at 05:19 PM
Salmon Gravy Over Red Potatoes
Ingredients:
3 tbl butter
4-5 tbl flour
3-4 cups milk
1 can salmon
10-12 red potatoes, medium
onion powder, to taste
garlic powder, to taste
2 tbl pepper, or to taste
1/2 tbl salt, or to taste
Directions:
Drain salmon juices from can completely. If possible, use red salmon - pink is too mushy, king and silver are not as tasty. Place butter in the pan and melt it. Add flour and make a white sauce. Gradually add milk with wisk until you get a cream sauce. Add salmon, salt, and pepper. Mash salmon so that there are no big chunks. If you need more liquid, add more milk. Let it simmer down the milk, especially if you're using 1% or Skim, and add more as it needs it.
While the salmon gravy cooks, boil potatoes in pot. Strain when soft, mash individual servings on plates, and pour salmon gravy over top.
Alternate: Serve salmon gravy over crushed crackers.
Serves approximately 6 people.
Posted by Kelli Little at 05:18 PM
Teriyaki Chicken (Simple)
Ingredients:
3-4 chicken breasts
3 tbl teriyaki sauce
1 cup chicken broth
2 tsp onion powder
extra seasoning, as desired
Directions:
Trim the fat off the chicken breasts. Tenderize chicken breasts by either stabbing the meat multiple times with a fork or using a tenderizer. Mix together ingredients above. Place breasts in a glass pan and pour sauce over. Refrigerate for 4-6 hours.
Heat oven to 350 degrees farenheit. Put chicken in and roast for approximately 20-30 minutes, depending on how thin the chicken breasts are. Cut the thickest part ever so slightly to make certain the pink is gone and the juices run clear. Serve over rice, perhaps with sauteed vegetables to join.
Posted by Kelli Little at 05:17 PM
Roast Duck w/Blackberry Sauce
Ingredients:
2 oz butter
3 tablespoons sugar
1 1/2 cups frozen blackberries, thawed
12 oz beef broth
6 oz red wine
3 oz orange juice
1 oz raspberry vinegar
1 oz Cognac or brandy
1 tablespoon maple syrup
4 6-oz duck breasts
salt and pepper
4 oz fresh blackberries, as garnish
Directions:
Sauce: Melt 1 oz butter in large pan. Add sugar, stir and simmer for 5 minutes until color darkens slightly. Add blackberries, broth, wine, orange juice and vinegar, and bring to a boil. Reduce to about 6 oz, perhaps 45-60 minutes. Add Cognac and maple syrup, and stir. Put sauce over low heat with remaining 1 oz of butter, stirring so butter melts.
Duck: Preheat oven to 400°F. Trim any excess fat from duck breasts. Cut three 4-inch-long by 1/16-inch-deep lengthwise slits in skin (not meat) of duck. Season duck with salt and pepper and olive oil. Heat heavy large ovenproof skillet over high heat until hot. Add duck, skin side down, and sear until brown, about 5 minutes. Turn over; cook 3 minutes. Transfer skillet to oven; continue cooking to desired doneness, about 3 minutes for medium.
Spoon half of the sauce onto the plates. Place the duck next, and then drizzle with the remaining sauce. Garnish with fresh blackberries and serve.
Serves 4.
Posted by Kelli Little at 05:15 PM
Mahi Mahi w/ Spicy Papaya Salsa
Ingredients:
Mahi Mahi, (2 steaks)
Salt
White Pepper
2 tsp Plum Sauce
1tsp Soy Sauce
1/3 cup Asian Pear, chopped
1 tsp Cilantro, minced
2 tsp jalapeno, minced
1 tbl red onion, diced
1 tbl lemon juice
1 tsp honey, to taste
1 tsp brown sugar, to taste
1 tbl red bell pepper, minced
Garnish:
Papaya, sliced pretty
Kiwi, sliced into circular shapes
Directions:
Mix everything but the mahi mahi, salt, and pepper together and adjust the flavor with honey or brown sugar. Place on the burner in a small sauce pan and bring to a very low simmer. Add water if it gets too thick.
Season the fish with a little salt and white pepper. Grill quickly on a non-stick surface. The fish is done when it turns opaque throughout and flakes to a fork.
Arrange the fan of papaya and the kiwi coins on a plate. Add a piece of the grilled fish, then spoon a serving of the salsa next to the fish.
Posted by Kelli Little at 05:15 PM
Filet Mignon w/ Cognac Cream Sauce
Ingredients:
1/2 stick unsalted butter
1 tsp. grated lemon rind
1 tsp. grated orange rind
1/4 c. sweet paprika
1/4 c. olive oil
Bay leaves
4 (2 inch) filet mignon
3 tbsp. cognac
1/2 c. finely chopped onion
1/4 c. dark beer (optional)
1 tbsp. ketchup
1 tsp. Worcestershire
1/4 c. fresh minced parsley
1/4 c. heavy cream
Salt and pepper
Directions:
Blend butter, lemon rind, orange rind, paprika, salt and pepper. In a skillet, heat oil with bay leaf on high heat, discard bay leaf and saute the filets for 12-15 minutes, turning. Take out and keep warm.
Pour off oil and deglaze the skillet with cognac. Add butter mixture, onion and cook low until onion cooked. Stir in beer, ketchup, Worcestershire, parsley. Bring to a boil. Stir in cream. Season with salt and pepper and serve over filet mignon with rice. Serves 4.
Posted by Kelli Little at 05:14 PM
Kelli's 3-Cheese Ravioli
3 pound mozzarella, grated
1/4 pound Parmesan cheese, grated
1/2 cup chopped fresh basil, minced
4 tbl Chives, minced
3 tbl Parsley, minced
8-10 garlic cloves, minced
2 tbl extra-virgin olive oil
1 -2 tbl salt, or to taste
Freshly ground pepper to taste
100 wonton wrappers (or more)
2 large egg white, beaten to loosen
Directions:
Toss mozzarella and parmesan cheese evenly in a big bowl. Saute minced garlic in olive oil, add garlic (not oil) to bowl, along with chives, basil, salt and pepper, and mix evenly. Add ricotta cheese and mix thoroughly throughout, making a sort of sticky mixture. Make certain the dry cheese are all mixed in.
Line large baking sheet with either plastic wrap or tinfoil. Place 1 wanton wrapper on the surface. Place 1 heaping tsp cheese mixture in the center of the wrapper. Brush the edges with egg white, fold over to enclose the cheese filling, and press the edges together to seal. You can fold the edges up into the middle if you believe your mixture might seep out, but if you do, make certain you put a little egg white on those edges so they stick to the center. Repeat to create the rest of the ravioli pieces. (This can be made ahead of time. Cover the finished product with a layer of plastic and then a layer of foil; refrigerate up to 6 hours or freeze up to 1 week.)
Cook ravioli in a large pot of boiling salted water for about 3 minutes and until just tender. Place ravioli in a serving bowl and spoon the sauce over it.
Makes 12 first-course or 6 main-course servings.
(A few notes. If you want a little bit more of a distinct cheese taste instead of lighter, add a sharp white cheddar cheese, about 1/3 cup, and add approximately another 1/3 onto the ricotta cheese. This can make the dish slightly heavy, however, so if you use a sauce to cover it, use either marinara or something lighter, like a light butter sauce. No cream sauce.)
Posted by Kelli Little at 05:12 PM
Spiced Lamb Chops
Ingredients:
2 tsp ground cumin
2 tsp ground coriander
1/2 lime's fresh juice
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper
1/4 tsp ground cardamom
1/16 tsp ground cloves
8 garlic cloves, minced
6 tbl olive oil
1/4 cup Ripassa or other juicy red wine
1/2 tbl coarse kosher salt, or to taste
Ground pepper, to taste
8 1" thick lamb loin chops
Directions:
Pat lamb chops dry. Whisk together cumin, coriander, cardamom, cinnamon, cayenne, cloves, garlic, lime juice, salt, pepper, wine, and 4 tbl oil and transfer to a sealable plastic bag just large enough to hold the lamb inside. Add the lamb and seal the bag, forcing out excess air, and then massage the lamb until it is evenly coated. Marinate at room temperature, turning bag occasionally, 15 minutes. You may wish to marinate it slightly longer to get the taste of the seasoning deeper into the meat. 2 hours is what I prefer, so I marinate it at room temperature first, and then put it in the fridge for obvious health reasons.
Heat 2 tbl oil in a 12-inch nonstick skillet or a cast iron skillet over moderately high heat until hot, but not smoking. Cook half the lamb about 4 minutes on each side for medium-rare. Transfer cooked lamb to a platter, wipe out the skillet, and then heat the remaining tablespoon oil and cook the remaining lamb in the same manner. Transfer to a platter and let stand for 5 minutes.
(If you have lamb chops that are thicker, sear each side, then place chops and juices in a pan, cover it in tinfoil, and place in the oven at 400 degrees for ten minutes or so.)
Serve warm or at room temperature. You can serve this with a yogurt mint sauce that is also found in my recipes.
Posted by Kelli Little at 05:10 PM
Jimmy's Homemade Chicken Pot Pie
Ingredients:
3 Chicken Breasts, boneless and skinless
4 stalks of celery
4 carrots
2 baker potatoes or 4-6 small to medium red potatoes, peeled
1/2 med. - large onion
12-16 oz chicken broth
16 oz Cream of Chicken Soup (lowfat tastes wonderful)
Bisquick
Water
1 tsp salt
Canola Oil
Directions:
Heat the oven to 350 degrees Farenheit.
Chop the potatoes, carrots, celery and oinion to desired size. Sautee the carrots and potatoes first in 4 oz'ish of chicken broth. Add the onions half way through, and then add the celery near the end. Put the sauteed veggies (and broth) in a big bowl when they are finished and set aside.
Dice chicken and brown in the same pan as the veggies and sautee either in chicken brother or canola oil. While the chicken browns, mix the chicken broth and Cream of Chicken soup together thoroughly. Add the mixture to the bowl with the veggies, and when the chicken is done, add that too. Mix the entire mixture together, adding more chicken broth if you want a soupier mixture. Scoop everything into a 13"X9" baking dish, smooth out the surface with the back of a spoon, and set aside. (It doesn't have to be perfect.)
Mix together 2 cups of bisquick with water to make it a thickish (but not heavy) texture, which requires approximately 1 1/2 cups of water. Pour this mixture over the top of the baking dish's contents. Make certain there is enough room for the Bisquick to expand while baking, approximately two inches.
Bake for approximately 20 minutes, until the top is golden brown. Serve.
This recipes serves approximately 6 people.
Posted by Kelli Little at 05:06 PM