Friday, September 28, 2012

FBF: Baked Apple


click on image to see full post from 9/29/12

Thursday, September 27, 2012

Avocado-Corn Chowder with Grilled Chicken


2 ripe avocados, divided
1-1/2 cups water
1/2 cup orange juice
1 tsp honey
1 tsp kosher salt, divided
1/2 tsp freshly ground black pepper
2-3 boneless, skinless chicken breasts
1 tsp olive oil
1 garlic clove, cut in half
1-1/2 cups fresh corn kernels
1 cup chopped red bell pepper
1/3 cup chopped green onion

  • Peel and coarsely chop 1 avocado; place in a blender. Add water, orange juice, honey, 3/4 tsp salt, 1/4 tsp black pepper; blend until smooth.
  • Heat a grill pan over med-high heat. Brush chicken with oil; sprinkle with remaining 1/4 tsp salt and 1/4 tsp pepper. Place chicken in pan; cook 4 minutes on each side or until done. Remove chicken from pan; rub chicken with cut sides garlic halves. Let chicken stand 10 minutes; cut or shred into bite-sized pieces.
  • Pour avocado mixture into medium sauce pan over low heat.
  • In same saute pan that chicken was cooked, saute corn, bell peppers, green onion and cilantro until tender. Pour corn mixture and chicken into the avocado mixture. Let cook for 3-5 minutes, or until soup is heated through.
  • Spoon chowder into bowls (or bread bowls), and top with more sliced avocado and cilantro. Serve with crackers.

Tuesday, September 25, 2012

Wordless Wednesday {{linky}}


Had our spouses club luncheon last was "white hot BINGO" theme! Sadly, I was not a winner. Boo.
And look at all the August/September Birthdays!
Can you find me? haha

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Taco Pizza on the Grill


1 lb raw Mexican chorizo sausage, casings removed
1/4 cup uncooked grits or polenta, for rolling the dough
1 ball prepared pizza dough, room temperature (pre-made like Pillsbury works like a charm!)
2 tblsp olive oil
1-1/2 cup grated Monteray Jack cheese
1 can crushed tomatoes with basil
2 plum tomatoes, seeded and diced
1 ripe avocado, peeled, pitted, and diced
8 oz or less sour cream, for topping
Kosher salt and ground black pepper

  • Heat a saute pan over medium-high heat. Add the sausage and cook, stirring occasionally and breaking up and clumps, until no longer pink. Drain on paper towel and reserve for topping.
  • Preheat the grill, roll out the dough and shape it to medium rectangle size using the grits to keep it from sticking. Place the dough on the grill over indirect heat and grill for1-2 minutes or until the bottom is light brown.
  • Turn pizza over. Spread crushed tomatoes over the top, then sprinkle some cheese and top with the cooked sausage and diced tomatoes. Cook for 2-3 minutes or until the bottom is lightly browned and toppings are heated through. 
  • Remove from grill and top with avocado and sour cream.

Monday, September 24, 2012

Smokey Chicken & Pepper Paprikash


1 large onion, sliced
6-8 boneless, skinless chicken thighs
4 assorted bell peppers, sliced
1 cup chicken broth
2 tblsp all-purpose flour
1 tblsp smoked paprika (or regular)
12oz wide egg noodles
1/2 cup sour cream
1/4 cup coarsely chopped parsley

  • Put onion in lightly oiled slow-cooker pot. Add chicken in one layer. Top with peppers. 
  • Whisk together broth, flour, and paprika. Pour into pot.
  • Cover and cook on low for 6 to 7 hours, or high for 3-4 hours, or until chicken is tender and cooked through.
  • Prepare noodles according to package directions and toss with sour cream. Serve with chicken mixture over noodles in bowls and top with parsley.

Thursday, September 20, 2012

Sesame Flank Steak Lettuce Wraps


1 lime, zested and juiced
5 tblsp low-sodium soy sauce
3 tblsp brown sugar
2 tblsp sesame oil
2 tblsp rice wine vinegar
2 garlic cloves, minced
1 tsp crushed red pepper [optional]
1 flank steak (2 pound)
1 head iceberg lettuce, separated into leaves
Toppings: matchstick carrots, bean sprouts, sliced water chestnuts, sliced green onion, fresh cilantro leaves, steamed white rice

  • In a medium bowl, stir together lime zest and juice, and next 6 ingredients.
  • Place steak in a resealable plastic bag. Add half of lime mixture; seal bag, and chill for at least 4 hours or up to 24 hours. Cover and chill remaining lime mixture.
  • Preheat grill to medium-high heat. Remove steak from marinade and discard the marinade.
  • Grill steak for 8 to 10 minutes per side or until meat thermometer registers 155 degrees F or desired doneness. Remove from heat, let stand for 10 minutes before slicing across the grain.
  • Serve steak in lettuce leaves with desired toppings and remaining lime mixture.

recipe from "Cooking with Paula Deen" July/August 2012 issue

Tuesday, September 18, 2012

Wordless Wednesday {{linky}}


Got a few more foster kitties in the past couple days.
First one is a male long-haired tabby that we call "Mr. Grey" after the popular book "50 Shade of Grey." Why you ask? Its like calling a fat cat "tiny"...Mr Grey is so scruffy and a bit "sickly." He's got giant ears and paws...gonna be a big guy!! He's doing great and starting to get a little meat on his bones. Haha

The other kitty I have is a Momma kitty that I call "Leche" She looks like she has a milk mustache...and because she's about to be a mommy!  In fact, she had her litter last night! We wanted to give her a relaxing atmosphere to have her kittens, so I'm housing her for the first few weeks of the kitten's lives. I only took a few pictures with my iPad, so I'll get better pictures with my camera soon.

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Chicken Satay Salad


2 skinless, boneless chicken breasts (about 1 pound)
7 tblsp Thai peanut sauce [recipe below]
3 tblsp vegetable oil
kosher salt and freshly ground pepper
2 tblsp fresh lime juice
1 head romaine lettuce, sliced
1 cucumber, cut into matchsticks
1 medium carrot, cut into matchsticks
1 red bell pepper, thinly sliced
1/4 cup roughly chopped fresh cilantro, plus more for topping
3 tblsp chopped roasted salted peanuts
  • Preheat grill to medium high. 
  • Slice the chicken breasts 1/2 inch thick and toss with 2 tablespoons of the peanut sauce, 1/2 tablespoon veg oil, 1/4 teaspoon salt, and pepper to taste in a bowl. Grill the chicken until just cooked through, about 2 minutes per side. Transfer to plate.
  • Whisk the remaining 5 tablespoons peanut sauce and 2-1/2 tablespoons veg oil, the lime juice and 2 tablespoons water in a large bowl. Add the lettuce, cucumber, carrot, bell pepper and cilantro and toss.
  • Season with salt and pepper and divide among bowls or plates. Top with chicken, peanuts and more cilantro.
PEANUT SAUCE [if you can't find the jar!]
1/4 cup smooth peanut butter
1 garlic clove, finely minced
3 tablespoons lemon juice, freshly squeezed
2 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1/3 cup water
1/2 teaspoon kosher or sea salt
freshly ground pepper to taste

  • Combine all the ingredients in a blender and process until smooth.

recipe from "Food Network Magazine" September 2012 issue

Monday, September 17, 2012

Lamb Pizza

This pizza will take about2-1/2 to 3 hours to make, so plan accordingly!

For the Dough:
1 (1/4 ounce) packet of active dry yeast
2 tsp sugar
2 tblsp extra virgin olive oil, plus more for brushing and drizzling
4 cups all-purpose flour, plus more for dusting
1 cup semolina flour [or use another cup of the all-purpose flour]
2tsp fine salt

For the Topping:
6 tblsp EVOO
1/2 cup pine nuts (optional)
1/2 cup onion, finely chopped
1/2 cup red bell pepper, finely chopped
6 tblsp tomato paste
1 pound ground lamb [you can also use beef!]
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp red pepper flakes (optional)
1/4 tsp ground allspice
kosher salt
2 plum tomatoes, seeded and finely chopped
1/4 cup Greek yogurt
2 tsp fresh lemon juice
2 tblsp fresh cilantro, chopped
2 tblsp fresh parsley, chopped

For the Sauce:
2/3 cup Greek yogurt
1/4 cup fresh mint, chopped
1 tblsp fresh lemon juice
kosher salt and freshly ground pepper

  • MAKE THE DOUGH: Combine the yeast, sugar, olive oil and 2 cups warm water; let stand 5 minutes.
  • Whisk both flours and the salt in a large bowl. Add the yeast mixture to the flour mixture and stir with a fork until the dough forms. Turn out onto a lightly floured surface; knead until smooth and elastic, about 6 minutes. Place in a bowl brushed with oil, cover and let stand until doubled in size, about 1 hour.
  • Punch down the dough and divide into 12 pieces. Roll each piece into a ball, cover and let stand until doubled in size, about 45 minutes.
  • Meanwhile, MAKE THE TOPPING: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the pine nuts, onion and bell pepper; cook, stirring, until softened, about 6 minutes. Stir in the tomato paste and cook 1 minute. Add the remaining 1/4 cup olive oil, lamb, cumin, cinnamon, red pepper flakes, allspice and 1/2 tsp salt. Cook, breaking up the meat, until browned, 5 minutes. Stir in the tomatoes and cook 1 minutes Remove from the heat and stir in the yogurt, lemon juice, cilantro and parsley; season with salt.
  • MAKE THE SAUCE: Stir the yogurt, mint, lemon juice and 1/4 cup water in a bowl. Season with salt and pepper. Refrigerate, covered, until ready to use.
  • Preheat the grill to medium. Cut 12 9-inch square pieces of parchment paper. Stretch each peice of dough into an 8-inch round, brush with olive oil on both sides and stack with the paper in between.
  • Invert the dough onto the the grill; remove the paper. Grill in batches until golden brown on the bottom, 1 to 2 minutes. Flip and spread each round with 1/4 cup lamb mixture, leaving border. Continue grilling until the dough is charred in spots and cooked through, about 3 minutes. 
  • Transfer the pizzas to a platter. Drizzle with olive oil and serve with the sauce.

this recipe is from "Food Network Magazine" September 2012 issue

Thursday, September 13, 2012

Blueberry Cream Cheese Monkey Bread


2 (11 ounce) packages Pillsbury Thin Crust Pizza Dough (22 ounces total)
1 cup blueberries
3 tablespoons sugar
1 (8 ounce) package of cream cheese, room temperature

  • Preheat oven to 350 degrees F.
  • Spray 11-inch spring foam pan and set aside.
  • Place the blueberries, 1 tablespoon sugar and cream cheese in a food processor, and process until smooth.
  • Lightly flour a surface, and roll out both pieces of Pillsbury Thin Crust Pizza Dough, side by side.
  • Spread both dough pieces evenly with the cream cheese mixture, leaving a 2-inch border of dough around the cream cheese.
  • Roll up both dough sections into a log -- jelly-roll style.
  • Trim off the ends of each roll to make them neat, and then, Cut each roll into 15 1-inch pieces.
  • Place each piece of dough into prepared round or bundt pan, placing them side-by-side in concentric circles until entire pan is filled.
  • Sprinkle dough with remaining 2 tablespoons of sugar and bake for 35 minutes or until bread is lightly golden.
  • Serve immediately.

  • Mix a little of the filling left over with 1/4 cup powdered sugar and add a couple drops of milk at a time until you get the right consistency.
recipe from Amazing

Tuesday, September 11, 2012

Wordless Wednesday {{linky}}

First, and most important...
And the memorial in 9/11s honor...
Have you seen it? I haven't had the pleasure to see it in person. Its the first thing I want to see if we ever make it to the big apple.
Last week was my kids' first week of school! So here are my belated pictures of their first day!

My son's favorite thing was his shoes...they are "boba fhett" (spelling?) by Stride Rite...they even light up!!

With their BFFs!
Momma gets to party now the kids are away all day... LOL

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Grilled Rosemary Lamb Sirloins


1/4 cup balsamic vinegar
1 tablespoons olive oil
1 tablespoons fresh lemon juice
1 tablespoons minced fresh rosemary or 3 teaspoons dried
2 garlic cloves, minced
1/2 teaspoon ground black pepper
4 1-inch-thick lamb sirloins (or chops), fat trimmed

  • Mix first 6 ingredients in small bowl. Place lamb chops in single layer in 13x9x2-inch glass dish. Pour marinade over. cover with foil and refrigerate 4 hours, turning lamb chops occasionally.
  • Prepare barbecue (medium-high heat). Season lamb with salt and pepper and place on grill. Cover; grill shops to desired doneness, basting often with marinade, about 4 minutes per side for medium-rare. Transfer to platter and serve.

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Thursday, September 6, 2012

Honey Peach Salad

This might look very unusual and maybe sound really different, but I promise you I don't put anything on here that I don't like! In fact, this is AHH-MA-ZING!


4 peaches, diced (peeled is optional)
1 tblsp honey
2 oz Chevre- fresh goat cheese, honey flavored
6-7 leaves fresh basil

  • Dice the peaches and put into medium bowl. Drizzle honey over top and gentle stir to combine.
  • Slice the basil leaves into small pieces or strips. Put into bowl with peaches, stirring again.
  • Crumble cheese over top, gently stir until just combined. (Make sure the goat cheese stays really cold, its easier to crumble)
  • Serve immediately. Serves 4.

Tuesday, September 4, 2012

Wordless Wednesday

Sorry, no hops for me today. Busy week with kids starting school and kick-off for many organizations that I volunteer for. Have fun!

More of my little foster kitties!

Joey, Jaq & Jyl

Banana Sunflower Seed Cookies


1-1/2 cups all-purpose flour
1 tsp baking soda
2 very ripe medium bananas, peeled and mashed
1/2 cup butter, at room temperature
1/2 cup granulated white sugar
1/2 cup shelled sunflower seeds
1/2 cup miniature chocolate chips

  • Whisk together flour and baking soda in a small bowl. Set aside.
  • In a large bowl, beat bananas, butter and sugar until well combined.
  • Add flour mixture half at a time, beating to incorporate. Fold in sunflower seeds and chocolate chips.
  • Refrigerate cookie dough for 45 minutes to 1 hour. (Cold dough helps keep the cookies from spreading.) 
  • Preheat oven to 350 degrees F. Line baking sheets with Silpats or parchment paper. 
  • Scoop about 1 tablespoon of cookie dough for each cookie and place 2 inches apart on prepared baking sheets. Bake 15 to 17 minutes until edges are lightly golden. 
  • Yield: about 24 cookies
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