Slightly modified recipe, courtesy of Paula Baranowski, Seoul, Korea, 1986-88
(Double for more than 4-6 people)
1 can artichokes, in water, drained and chopped
1/2 cup mayo
1/2 cup sour cream
5 oz. bag shredded Parmesan cheese
1 tsp of McCormick Grillmates, Montreal Steak...about 1 tsp. (this was my aunt's variation that I have come to like...we use the "Montreal Steak - HOT".)
Mix together and spread in shallow container. I usually use the small corning ware dishes and split it into two dishes.
Sprinkle with a bit of dried parsley and paprika for color.
Bake at 350 for about 20 min. until a bit browned.
If you want to prepare this ahead of time, just cover it before heating and throw it in the fridge for up to 3 days. Add 5-10 minutes to the heating time if you do this.
Serve with a spreading knife (or a ladle...it's that good) and veggies to stay low carb...or delicious baguette crackers if you're cheating
Tuesday, April 27, 2010
Hoisin (asian) Pork Wraps w/ Carrot Slaw
Delicious...tastes like something you would get at PF Changs.
6 pounds pork butt, trimmed of thick fat & cut into 4-5 chunks
2 tsp pepper
6 cloves garlic, smashed
1 large piece fresh ginger (approx 5 inches) chopped into 1/2 inch pieces
1 batch Hoisin Sauce (below)
Hoison Sauce
Mix all ingrediants until slightly combined...if using for Pork Shoulder, don't worry about everything being smooth, it will all even out in the slow cooker.
1/2 cup Soy Sauce
1/4 cup Peanut Butter
2 Tbsp Blackstrap Molasses
4 tsp Rice Wine Vinegar
1/4 tsp Garlic Powder
2 tsp Sesame Seed Oil
30 drops Siracha (asian hot sauce)
1/4 tsp Pepper
Add pork shoulder chunks to slow cooker. Mix Hoisin Sauce with remaining ingrediants. Dump sauce on pork and smush around to ensure that every piece is covered.
Set Slow Cooker to high for 6-8 hours (if yours works correctly. Mine is slow, I have to leave it on high for 9-11 hours), or low for 8-10 hours (again, if your works correctly).
Before serving, remove pork from sauce and shred with 2 forks. Meat should be fall apart tender. Ladle a couple scoops of sauce into the dish you are serving the pork from to ensure moistness. Serve with low carb tortillas and some type of asain-y slaw. I served mine with shredded carrots and radishes doused in low carb ginger dressing. Delicious!
6 pounds pork butt, trimmed of thick fat & cut into 4-5 chunks
2 tsp pepper
6 cloves garlic, smashed
1 large piece fresh ginger (approx 5 inches) chopped into 1/2 inch pieces
1 batch Hoisin Sauce (below)
Hoison Sauce
Mix all ingrediants until slightly combined...if using for Pork Shoulder, don't worry about everything being smooth, it will all even out in the slow cooker.
1/2 cup Soy Sauce
1/4 cup Peanut Butter
2 Tbsp Blackstrap Molasses
4 tsp Rice Wine Vinegar
1/4 tsp Garlic Powder
2 tsp Sesame Seed Oil
30 drops Siracha (asian hot sauce)
1/4 tsp Pepper
Add pork shoulder chunks to slow cooker. Mix Hoisin Sauce with remaining ingrediants. Dump sauce on pork and smush around to ensure that every piece is covered.
Set Slow Cooker to high for 6-8 hours (if yours works correctly. Mine is slow, I have to leave it on high for 9-11 hours), or low for 8-10 hours (again, if your works correctly).
Before serving, remove pork from sauce and shred with 2 forks. Meat should be fall apart tender. Ladle a couple scoops of sauce into the dish you are serving the pork from to ensure moistness. Serve with low carb tortillas and some type of asain-y slaw. I served mine with shredded carrots and radishes doused in low carb ginger dressing. Delicious!
Monday, March 8, 2010
Green Salsa Pork
This is a fantastic weeknight meal because it's quick, easy, and tasty (and LOW CARB)...and with only 3 ingredients, you really can't go wrong. Josh and I enjoyed this with some roasted asparagus last night...from raw to table in under 30 minutes. Let me know if you like it when you try it. BE WARNED: DEPENDING ON THE HEAT OF YOUR GREEN SALSA, THIS CAN BECOME QUITE SPICY!
Green Salsa Pork Chops
6 boneless thick cut, boneless pork chops (I buy a boneless loin and butcher them myself, it's cheaper and I can control the thickness...we like them about 1 inch thick...otherwise they cook too quickly.)
1 Jar (ish) Green Salsa
1 Cup Mozzarella Cheese
Salt and Pepper (these don't count in the ingredient count)
Heat up a deep skillet (or a Dutch oven, like I did last night) over med-high heat on the stove. Sprinkle salt and pepper on one side of the raw chops. Add a bit of olive oil to your pan and then lay the chops in, salt and peppered side down. DON'T TOUCH THEM for at least 3 minutes. The goal here is to get a sear on them...and if you mess with them they are not going to turn brown. They WILL look white and pasty and unappetizing, trust me! In the meantime, sprinkle salt and pepper on the remaining raw side of the chops.
After 3 minutes, check one to see if it has developed a brown crust like coating. If so, flip 'em. If not, let 'em be for another few minutes. Trust me...they won't burn. After you have flipped them, let them hang out for about 3 minutes on that side as well. (The amount of time depends on how hot your pan is and how well it disperses the heat, btw.) After those 3 minutes, dump the jar of green salsa on top of the pork and cover it. Walk away.
After 5 minutes, come back. Stir the chops around a little bit, getting some of the salsa under them (because you didn't do this before, riiight??? You weren't supposed to!) Add the cheese, trying to get most of it on top of the chops. Cover it again. Walk away again.
After 10 minutes, come back. Take out one chop, preferably the thickest one, and cut it in half. Make sure it's cooked through. It can be a very light pink in the middle and it is done...it doesn't have to be white and as hard as a rock...these are pork chops, not chicken, remember? Remove the chops with a spatula of sorts, trying to keep the cheese on the top for serving. Stir the remaining salsa and gooey cheese that has fallen off into a nice sauce and spoon it over the pork on the serving plates.
Enjoy...See 25 minutes, including prep! I'm awesome, right?
Green Salsa Pork Chops
6 boneless thick cut, boneless pork chops (I buy a boneless loin and butcher them myself, it's cheaper and I can control the thickness...we like them about 1 inch thick...otherwise they cook too quickly.)
1 Jar (ish) Green Salsa
1 Cup Mozzarella Cheese
Salt and Pepper (these don't count in the ingredient count)
Heat up a deep skillet (or a Dutch oven, like I did last night) over med-high heat on the stove. Sprinkle salt and pepper on one side of the raw chops. Add a bit of olive oil to your pan and then lay the chops in, salt and peppered side down. DON'T TOUCH THEM for at least 3 minutes. The goal here is to get a sear on them...and if you mess with them they are not going to turn brown. They WILL look white and pasty and unappetizing, trust me! In the meantime, sprinkle salt and pepper on the remaining raw side of the chops.
After 3 minutes, check one to see if it has developed a brown crust like coating. If so, flip 'em. If not, let 'em be for another few minutes. Trust me...they won't burn. After you have flipped them, let them hang out for about 3 minutes on that side as well. (The amount of time depends on how hot your pan is and how well it disperses the heat, btw.) After those 3 minutes, dump the jar of green salsa on top of the pork and cover it. Walk away.
After 5 minutes, come back. Stir the chops around a little bit, getting some of the salsa under them (because you didn't do this before, riiight??? You weren't supposed to!) Add the cheese, trying to get most of it on top of the chops. Cover it again. Walk away again.
After 10 minutes, come back. Take out one chop, preferably the thickest one, and cut it in half. Make sure it's cooked through. It can be a very light pink in the middle and it is done...it doesn't have to be white and as hard as a rock...these are pork chops, not chicken, remember? Remove the chops with a spatula of sorts, trying to keep the cheese on the top for serving. Stir the remaining salsa and gooey cheese that has fallen off into a nice sauce and spoon it over the pork on the serving plates.
Enjoy...See 25 minutes, including prep! I'm awesome, right?
Sunday, February 21, 2010
OMG - Braised Cabbage w/ Bacon
Head of Cabbage - loose out leaves removed, outside rinsed
4 pieces of Bacon
2 Tbsp (Approximately) Olive Oil
2 Tbsp Minced Garlic
Salt & Pepper - Not sure on measurements...but use twice what you think you should.
Preheat the oven to 400 - 425 (gas ovens, 400 / electric ovens 425).
Cut the cabbage into chunks. I usually do fouths and then cut each quarter into 3-4 pieces. Break them apart a bit as you put them in yourlasagna because it's all you have roasting pan. Drizzle the olive oil over the pieces...it's ok if it seems like a lot or too much for the pan - it shrinks...A LOT! Liberally salt and pepper over the olive oil (Probably 1-2 Tbsp of each). Do the same with the garlic. Cut up the bacon into small pieces and sprinkle the raw bacon over the cabbage. Spread it out over the whole pan.
Put it in the oven and don't think about it for at least 45 minutes. Check it then, if the tops are browning/crisping, stir it around. If there is a lot of water in the bottom of your pan, remove it with a baster or a ladle (the less liquid the better). Put it back in for another 45 minutes and repeat the same process. In some ovens, it will be done after these 2 rounds. In my oven, it takes a third. Do it until its wilted and there are some brown parts. The bacon should be crispy and the cabbage should be soft.
OMG - try not to eat the whole recipe...your digestive system will not appreciate it. It's good people...I swear. If you try it, let me know what you think!
4 pieces of Bacon
2 Tbsp (Approximately) Olive Oil
2 Tbsp Minced Garlic
Salt & Pepper - Not sure on measurements...but use twice what you think you should.
Preheat the oven to 400 - 425 (gas ovens, 400 / electric ovens 425).
Cut the cabbage into chunks. I usually do fouths and then cut each quarter into 3-4 pieces. Break them apart a bit as you put them in your
Put it in the oven and don't think about it for at least 45 minutes. Check it then, if the tops are browning/crisping, stir it around. If there is a lot of water in the bottom of your pan, remove it with a baster or a ladle (the less liquid the better). Put it back in for another 45 minutes and repeat the same process. In some ovens, it will be done after these 2 rounds. In my oven, it takes a third. Do it until its wilted and there are some brown parts. The bacon should be crispy and the cabbage should be soft.
OMG - try not to eat the whole recipe...your digestive system will not appreciate it. It's good people...I swear. If you try it, let me know what you think!
Soy Thyme Chicken Thighs
Easy peasy recipe that is just as lowcarb as it is delicious. The radishes will fool even the most pain in the ass picky non-low carbers into thinking you made them potatos. Trust me...they've fooled my Dad who HATES fauxtatoes, faux rice, etc! Promise.
6-8 Chicken Thighs (boneless, skinless)
Salt and Pepper
1.5 tsp Olive Oil
1 slice of bacon (yes, really, one slice)
2 Tbsp Dijon Mustard
2 Tbsp Soy Sauce
1/2 c. Dry white wine
1 Tbsp Splenda
1 Tbsp Fresh Thyme (fine,losers you can use dry...just cut it in half)
15-20 Radishes, washed, ends removed and cut in half (just under a pound)
1/2 Large Red Onion, diced largely (.5 inches each or so)
Heat a large saucepan/high edged frying pan (at least 3 inches high) until it's HOT. Sprinkly salt and pepper liberally on one side of the chicken thighs. Add olive oil to the pan. Lay the chicken thighs in the hot pan, salt and pepper side down. Season the other side w/ salt and pepper. (I had to do this in batches, 3 thighs per batch). Allow the thighs to brown...don't cheat yourself here, it will take a little while especially with the first batch. Brown them on both sides. Remove thighs to plate once browned on both sides.
Cut up single piece of bacon into small pieces. Drop carefully into the same pan you just removed the chicken from. Allow the bacon to crisp, stirring it around as needed. Once it's all crispy and delicious, add the halved radishes and the onions. Season the veggies with a healthy pinch of pepper (Easy on the salt, unless you are using low sodium soy sauce) Stir around in the pan drippings until the veggies are evenly coatedand you are starting to drool.
Allow the veggies to hang out for 3-4 minutes to allow some flavors to develop. Add the mustard, the soy sauce, the white wine, and the splenda. Stir it around with the veggies and drippings until it's all combined. Bring it to a bubble (a little less than a rolling boil). Lay the browned chicken pieces on top and kind of nestle them down into the sauce and the veggies. See photo below. Ignore the splatters...I wiped them up when I was done.
Isn't this starting to look good? Yes, it is.
Ok, so after you nestle the chicken, sprinkle it with the freshunless you are a loser thyme. Cover the pan and place in your pre-heated 400 degree oven. Cook it for 2.5 hours. You don't have to touch it during that time, but if you are curious and want to check it after about an hour and a half...I won't judge. I'll also tell you that if you check it, you should turn the chicken and re-nestle. Not an imparative step...but helpful.
Remove it and check the radish tenderness after 2.5 hours...they should be more than tender and the chicken should be practically falling apart. If it's not, check to make sure you're oven is on...just kidding. If it's not, throw it back in for another 30 minutes :)
Enjoy...You could serve this over rice for non-lowcarbers, or over fauxrice if you are a low-carber...unless your my Mom. You can also just eat it as is. Hubby and I did. Yum!
6-8 Chicken Thighs (boneless, skinless)
Salt and Pepper
1.5 tsp Olive Oil
1 slice of bacon (yes, really, one slice)
2 Tbsp Dijon Mustard
2 Tbsp Soy Sauce
1/2 c. Dry white wine
1 Tbsp Splenda
1 Tbsp Fresh Thyme (fine,
15-20 Radishes, washed, ends removed and cut in half (just under a pound)
1/2 Large Red Onion, diced largely (.5 inches each or so)
Heat a large saucepan/high edged frying pan (at least 3 inches high) until it's HOT. Sprinkly salt and pepper liberally on one side of the chicken thighs. Add olive oil to the pan. Lay the chicken thighs in the hot pan, salt and pepper side down. Season the other side w/ salt and pepper. (I had to do this in batches, 3 thighs per batch). Allow the thighs to brown...don't cheat yourself here, it will take a little while especially with the first batch. Brown them on both sides. Remove thighs to plate once browned on both sides.
Cut up single piece of bacon into small pieces. Drop carefully into the same pan you just removed the chicken from. Allow the bacon to crisp, stirring it around as needed. Once it's all crispy and delicious, add the halved radishes and the onions. Season the veggies with a healthy pinch of pepper (Easy on the salt, unless you are using low sodium soy sauce) Stir around in the pan drippings until the veggies are evenly coated
Allow the veggies to hang out for 3-4 minutes to allow some flavors to develop. Add the mustard, the soy sauce, the white wine, and the splenda. Stir it around with the veggies and drippings until it's all combined. Bring it to a bubble (a little less than a rolling boil). Lay the browned chicken pieces on top and kind of nestle them down into the sauce and the veggies. See photo below. Ignore the splatters...I wiped them up when I was done.
Ok, so after you nestle the chicken, sprinkle it with the fresh
Remove it and check the radish tenderness after 2.5 hours...they should be more than tender and the chicken should be practically falling apart. If it's not, check to make sure you're oven is on...just kidding. If it's not, throw it back in for another 30 minutes :)
Enjoy...You could serve this over rice for non-lowcarbers, or over fauxrice if you are a low-carber...unless your my Mom. You can also just eat it as is. Hubby and I did. Yum!
Hello World - I'm a bad blogger
I don't try to be a bad blogger, in fact, I was doing pretty well with my postings last year. Then, 2010 hit and it was going to be my goal to post even more recipes, both lowcarb and cheat style, and instead, I just didn't. oops.
I have actually be writing down my recipes on a notepad - I know that's so 1995 of me...but I started doing it at the request of my husband...so I could actually recreate the recipes he ends up really liking, instead of shrugging sheepishly when he asks me to repeat a meal and saying "I'll try, I don't really remember what I put in that"
Really, my notepad is covered in oil spatters and if the recipes don't make it onto this blog, they may be lost forever!
Side note...see the photo below to take a peek into my oven today...roasted cauliflower on the bottom, braised cabbage and Soy Thyme Chicken on the top. Prep work has been done for the majority of the week...it has been a good day! Now, onto my recipe posts. I promise to do better...And, if you want MORE recipes...start commenting and following...I'm very susceptible to guilt by a loyal following :)
Lindsey
I have actually be writing down my recipes on a notepad - I know that's so 1995 of me...but I started doing it at the request of my husband...so I could actually recreate the recipes he ends up really liking, instead of shrugging sheepishly when he asks me to repeat a meal and saying "I'll try, I don't really remember what I put in that"
So, I digress. I'm sure that all 5 of you "followers" are wondering what, exactly, has cuased me to return to my blog and actually type in a few of my recipes from the past 2 months...well, to tell you the truth, it was someone telling me that their wife visits my blog all the time. She's not a follower, but I guess people really are looking and enjoying my recipes. He said that the only one that his wife had tried had turned out really well...sooooo, I feel slightly guilty for not sharing more of my recipe genius with the world. HA.
Really, my notepad is covered in oil spatters and if the recipes don't make it onto this blog, they may be lost forever!
Side note...see the photo below to take a peek into my oven today...roasted cauliflower on the bottom, braised cabbage and Soy Thyme Chicken on the top. Prep work has been done for the majority of the week...it has been a good day! Now, onto my recipe posts. I promise to do better...And, if you want MORE recipes...start commenting and following...I'm very susceptible to guilt by a loyal following :)
Lindsey
Friday, January 1, 2010
Molly's Niece's Marshmellow Molten Cakes
2 2/3 cups semisweet chocolate chips
1/2 cup (1 stick) butter
2/3 cup white sugar
4 large eggs
1 tsp vanilla
2 cups flour
12 large marshmellows
Melt chocolate and butter over med-low heat, stirring frequently (or melt in microwave and combine) until melted and combined. Remove from heat and stir in sugar, eggs and vanilla until well blended. Stir in flour.
Fill 12 greased and floured muffin tins with one spoonful of batter. Press a marshmellow into the center of each muffin hole. Spoon remaining batter equally over all marshmellows until batter is gone.
Bake in a 350 oven until tops are puffed and crackly (12-15 minutes)
Perfect dinner party dessert because these can be prepared ahead and left on the counter until 15 minutes before dessert, simply pop into a preheated oven as everyone is finishing dinner and in 15 minutes, you'll have the perfect decadent and yet homemade dessert. Once you try them, you'll be a believer...I promise!
1/2 cup (1 stick) butter
2/3 cup white sugar
4 large eggs
1 tsp vanilla
2 cups flour
12 large marshmellows
Melt chocolate and butter over med-low heat, stirring frequently (or melt in microwave and combine) until melted and combined. Remove from heat and stir in sugar, eggs and vanilla until well blended. Stir in flour.
Fill 12 greased and floured muffin tins with one spoonful of batter. Press a marshmellow into the center of each muffin hole. Spoon remaining batter equally over all marshmellows until batter is gone.
Bake in a 350 oven until tops are puffed and crackly (12-15 minutes)
Perfect dinner party dessert because these can be prepared ahead and left on the counter until 15 minutes before dessert, simply pop into a preheated oven as everyone is finishing dinner and in 15 minutes, you'll have the perfect decadent and yet homemade dessert. Once you try them, you'll be a believer...I promise!
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