Just last week we enjoyed one of the best meals we have had in a long time, a delicious Pecan Encrusted Chicken.!! Well, having had a little taste of near heaven, we did our research to find recipes for Pecan Encrusted Chicken that we could make at home, and from the files of 'Eating Well', found this great option.
The buttery pecan coating seals in the succulent juices of the chicken making it tender and tasty and with just the right amount of spicing, delivers a sweet yet spicy flavor.
While most restaurant menus promise much but delivering disappointing results, we are sure you will be impressed with this homemade pecan crusted chicken recipe.
Pecan Encrusted Chicken
Ingredients:
4 boneless, skinless chicken breasts (1 - 1 1/4 lbs), trimmed
1/2 cup pecan halves or pieces
1/4 cup plain dry breadcrumbs
1 1/2 tsp freshly grated orange zest
1/2 tsp salt
1/4 tsp ground chipotle pepper (found in the specialty spice section of most supermarkets)
1 large egg white
2 tblsp water
1 tblsp canola oil, divided
Directions:
1. Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4-inch thickness.
2. Place pecans, breadcrumbs, orange zest, salt and ground chipotle in food processor or blender and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg-water mixture, then dredge both sides in the pecan mixture.
3. Heat 1 1/2 tsps oil in large nonstick skillet over medium heat. Add half the chicken and cook until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm. Carefully wipe out the pan with a paper towel and add the remaining oil. Cook the remaining chicken, adjusting the heat as needed to prevent scorching. Serve immediately.
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Tuesday, September 29, 2009
Monday, September 28, 2009
Best Manhattan Clam Chowder
Clam Chowder actually describes any number of chowders containing clams and broth, with the most well-known being Manhattan Clam Chowder and New England Clam Chowder. As well as clams, diced potato, onions and celery are common, and occassionally carrot strips or other vegetables are added for color.
Unlike New England Clam Chowder recipes that are milk or cream based, Manhattan Clam Chowder recipes are made with a clear broth and tomato for color and flavor. It is believed that tomatoes were added in place of milk in the early 1900's by Portugese immigrants since tomatoes were traditionally used in their stews. New Englanders scoffed at this new version and renamed the chowder 'Manhattan Clam Chowder' as they considered calling someone a New Yorker an insult.
In the past, traditional Manhattan clam chowder was served on Fridays throughout Lent as a meatless alternative for those who abstain from eating meat for religious reasons and it's popularity as a Friday meal still remains today.
We think you will agree that this recipe offering, courtesy of Emeril Lagasse, with a delicious twist on the traditional Manhattan Clam Chowder, is one of THE best Manhattan clam chowder recipes we have tried!!
Manhattan Clam Chowder
Ingredients
8 pounds quahog or large cherrystone clams, scrubbed and rinsed, opened clams discarded
4 slices bacon, cut into 1/2-inch lengths
2 cups finely chopped onion
1 cup finely chopped celery
1/2 cup chopped bell pepper
3/4 cup diced carrot
1 1/2 tablespoons minced garlic
3 bay leaves
1 1/2 teaspoons dried oregano leaves
4 sprigs fresh thyme
1/2 teaspoon crushed red pepper
1 1/4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
1 cup chicken stock
3 cups peeled, seeded and chopped tomatoes or 1 (28-ounce) can whole tomatoes, chopped and juices reserved
1/4 cup chopped parsley leaves
Freshly ground black pepper
Salt
Directions
In a large stockpot bring 2 cups of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams well with a wooden spoon, and recover. Allow clams to cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened. Transfer clams to a large bowl or baking dish and strain broth through a fine-meshed sieve into a bowl. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.) When clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set clams and broth aside.
In a large heavy pot add bacon and render until golden and crispy. Pour off all fat except 4 tablespoons. Add onions, celery, bell pepper and carrots and cook for 10 minutes, until vegetables are softened. Do not allow to color. Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes. Increase heat to high and add potatoes, reserved clam broth, and chicken stock and bring to a boil, covered. Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat. Add tomatoes and continue to cook for 10 to 15 minutes. Remove the pot from the heat and add reserved clams and parsley and season with pepper and salt, if necessary. Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low fire if necessary. Do not allow to boil.
Enjoy!!
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Unlike New England Clam Chowder recipes that are milk or cream based, Manhattan Clam Chowder recipes are made with a clear broth and tomato for color and flavor. It is believed that tomatoes were added in place of milk in the early 1900's by Portugese immigrants since tomatoes were traditionally used in their stews. New Englanders scoffed at this new version and renamed the chowder 'Manhattan Clam Chowder' as they considered calling someone a New Yorker an insult.
In the past, traditional Manhattan clam chowder was served on Fridays throughout Lent as a meatless alternative for those who abstain from eating meat for religious reasons and it's popularity as a Friday meal still remains today.
We think you will agree that this recipe offering, courtesy of Emeril Lagasse, with a delicious twist on the traditional Manhattan Clam Chowder, is one of THE best Manhattan clam chowder recipes we have tried!!
Manhattan Clam Chowder
Ingredients
8 pounds quahog or large cherrystone clams, scrubbed and rinsed, opened clams discarded
4 slices bacon, cut into 1/2-inch lengths
2 cups finely chopped onion
1 cup finely chopped celery
1/2 cup chopped bell pepper
3/4 cup diced carrot
1 1/2 tablespoons minced garlic
3 bay leaves
1 1/2 teaspoons dried oregano leaves
4 sprigs fresh thyme
1/2 teaspoon crushed red pepper
1 1/4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
1 cup chicken stock
3 cups peeled, seeded and chopped tomatoes or 1 (28-ounce) can whole tomatoes, chopped and juices reserved
1/4 cup chopped parsley leaves
Freshly ground black pepper
Salt
Directions
In a large stockpot bring 2 cups of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams well with a wooden spoon, and recover. Allow clams to cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened. Transfer clams to a large bowl or baking dish and strain broth through a fine-meshed sieve into a bowl. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.) When clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set clams and broth aside.
In a large heavy pot add bacon and render until golden and crispy. Pour off all fat except 4 tablespoons. Add onions, celery, bell pepper and carrots and cook for 10 minutes, until vegetables are softened. Do not allow to color. Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes. Increase heat to high and add potatoes, reserved clam broth, and chicken stock and bring to a boil, covered. Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat. Add tomatoes and continue to cook for 10 to 15 minutes. Remove the pot from the heat and add reserved clams and parsley and season with pepper and salt, if necessary. Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low fire if necessary. Do not allow to boil.
Enjoy!!
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Saturday, September 26, 2009
Hungarian Beef Goulash
For an easy to prepare dish that tastes like the authentic Hungarian Goulash recipe your grandmother made, you really need to give our favorite Hungarian Beef Goulash a try.
To get the most out of this traditional Hungarian goulash recipe, choose tender stewing beef with some marbling for added flavor and be sure to roast the meat with the fat side up to keep it moist and tender. Choose sweet Hungarian paprika for added flavor.
Hungarian Beef Goulash
Cut into 1-inch cubes
2 lbs boneless stewing beef
Dredge in a mixture of
1/2 cup flour
1/4 tsp pepper
In a deep skillet heat until foamy
1/3 cup oil
Add meat and cook until lightly browned on all sides.
Stir in remaining flour mixture with
1 green pepper, thinly sliced
1 medium onion, thinly sliced
Continue cooking until onion is transparent.
Blend in
2 tsp salt
4 1/2 tsp paprika
3 tblsp Worcestershire sauce
3 cups water
Bring to boil, cover, reduce heat ans simer for 2 hours or until meat is tender.
Serve with broad egg noodles.
Enjoy!!
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/
To get the most out of this traditional Hungarian goulash recipe, choose tender stewing beef with some marbling for added flavor and be sure to roast the meat with the fat side up to keep it moist and tender. Choose sweet Hungarian paprika for added flavor.
Hungarian Beef Goulash
Cut into 1-inch cubes
2 lbs boneless stewing beef
Dredge in a mixture of
1/2 cup flour
1/4 tsp pepper
In a deep skillet heat until foamy
1/3 cup oil
Add meat and cook until lightly browned on all sides.
Stir in remaining flour mixture with
1 green pepper, thinly sliced
1 medium onion, thinly sliced
Continue cooking until onion is transparent.
Blend in
2 tsp salt
4 1/2 tsp paprika
3 tblsp Worcestershire sauce
3 cups water
Bring to boil, cover, reduce heat ans simer for 2 hours or until meat is tender.
Serve with broad egg noodles.
Enjoy!!
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/
Friday, September 25, 2009
Swedish Meatball Recipe
This delicous Swedish Meatball recipe has been a family favorite weeknight meal for decades, but these tasty morsels are also ideal to serve as party appetizers for a large group of people.
Since this recipe takes a bit of time to prepare we usually usually double or triple the meat portion of the recipe, and double up the Swedish meatball sauce.
Keep the meatballs small and don't skimp on any of the ingredients for Swedish meatball sauce as the recipe needs it for the best flavor.
Swedish Meatball Recipe
1/4 cup (50 ml) butter
1/3 cup (75 ml) finely chopped onion
1 egg
1/2 cup (125 ml) milk
1/4 cup (50 ml) dried bread crumbs
2 tsp (5 ml) granulated sugar
1 1/2 tsp (7 ml) salt
1 tsp (5 ml) ground allspice
1 tsp (5 ml) ground nutmeg
1/2 tsp (2 ml) dry mustard
1 1/2 lbs (750 g) lean ground beef
1/2 cup (125 ml) all-purpose flour
Swedish meatball sauce:
2 tblsp (25 ml) butter
1 cup (250 ml) milk
3/4 cup (175 ml) whipping cream
1 tsp (5 ml) granulated sugar
1/2 tsp (2 ml) ground allspice
1/2 tsp (2 ml) ground nutmeg
1/2 tsp (2 ml) dry mustard
1/2 tsp (2 ml) salt
Pinch freshly ground pepper
1) In a skillet heat 2 tblsp (25 ml) butter, add onion and cook about 3 minutes, until tender.
2) In a large bowl, beat egg, stir in milk, bread crumbs, sugar, salt, allspice, nutmeg and mustard. Let stand 2 to 3 minutes.
3) Add ground meat and onions and mix well. Form mixture into tiny meatballs (the size of cherries) and roll in flour.
4) In a large skillet, heat remaining butter. Fry meatballs until browned on all sides. Remove and keep warm. Melt butter for sauce in skillet and stir in milk, cream, sugar, allspice, nutmeg, mustard, salt and pepper. Cook, stirring and scraping down any brown bits from the pan. Return meatballs to skillet and heat slowly. The sauce will gradually thicken as it heats. Continue to cook, stirring occasionally, for about 10 minutes. Serve as main meal with buttered noodles, steamed green vegetables, or serve as cocktail appetizers.
Enjoy!
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Since this recipe takes a bit of time to prepare we usually usually double or triple the meat portion of the recipe, and double up the Swedish meatball sauce.
Keep the meatballs small and don't skimp on any of the ingredients for Swedish meatball sauce as the recipe needs it for the best flavor.
Swedish Meatball Recipe
1/4 cup (50 ml) butter
1/3 cup (75 ml) finely chopped onion
1 egg
1/2 cup (125 ml) milk
1/4 cup (50 ml) dried bread crumbs
2 tsp (5 ml) granulated sugar
1 1/2 tsp (7 ml) salt
1 tsp (5 ml) ground allspice
1 tsp (5 ml) ground nutmeg
1/2 tsp (2 ml) dry mustard
1 1/2 lbs (750 g) lean ground beef
1/2 cup (125 ml) all-purpose flour
Swedish meatball sauce:
2 tblsp (25 ml) butter
1 cup (250 ml) milk
3/4 cup (175 ml) whipping cream
1 tsp (5 ml) granulated sugar
1/2 tsp (2 ml) ground allspice
1/2 tsp (2 ml) ground nutmeg
1/2 tsp (2 ml) dry mustard
1/2 tsp (2 ml) salt
Pinch freshly ground pepper
1) In a skillet heat 2 tblsp (25 ml) butter, add onion and cook about 3 minutes, until tender.
2) In a large bowl, beat egg, stir in milk, bread crumbs, sugar, salt, allspice, nutmeg and mustard. Let stand 2 to 3 minutes.
3) Add ground meat and onions and mix well. Form mixture into tiny meatballs (the size of cherries) and roll in flour.
4) In a large skillet, heat remaining butter. Fry meatballs until browned on all sides. Remove and keep warm. Melt butter for sauce in skillet and stir in milk, cream, sugar, allspice, nutmeg, mustard, salt and pepper. Cook, stirring and scraping down any brown bits from the pan. Return meatballs to skillet and heat slowly. The sauce will gradually thicken as it heats. Continue to cook, stirring occasionally, for about 10 minutes. Serve as main meal with buttered noodles, steamed green vegetables, or serve as cocktail appetizers.
Enjoy!
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Wednesday, September 23, 2009
Rub for Rib Eye Steak
There's nothing worse than a bland or boring steak but at the Amateur Chef you don't need to settle for tasteless food when you can spice it up with a great ribeye steak marinade recipe or this delicious recipe for Spicy Rub for Rib Eye Steak.
But before we get to the 'meat' of our article we wanted to explain the difference between a marinade and a rub for rib eye steak.
In a nutshell, marinades are wet seasoners whereas rubs are dry seasoners. A good ribeye steak marinade recipe uses a combination of an acidic base (citrus juice, broth or wine), a seasoning agent (garlic, onion, ginger or shallots), herbs and spices (your favorite fresh or dry) and oil (just a drop of olive or sesame is all that is needed). The meat is added and marinated in the mixture for anywhere from 1 to 48 hours. A traditional rub for rib eye steak is actually simply a dry marinade that is perfect when you don't have the time to marinate the meat for hours. Almost any combination of herbs and spices work provided the flavors compliment each other. First rub the meat with a bit of oil then coat in your dry marinade and proceed to cook as desired.
Visit www.amateur-chef.net for tips on marinating your steak.
This great rub for rib eye steak takes only a few minutes to make and can be stored covered up to a year.
Spicy Rub for Rib Eye Steak
4 tblsp garlic powder
4 tblsp onion powder
4 tsp chili powder
4 tsp dried oregano
4 tsp dried thyme
4 tsp paprika
1 tsp cayenne pepper
Combine all ingredients together. Rub onto steak before cooking.
Enjoy!
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
But before we get to the 'meat' of our article we wanted to explain the difference between a marinade and a rub for rib eye steak.
In a nutshell, marinades are wet seasoners whereas rubs are dry seasoners. A good ribeye steak marinade recipe uses a combination of an acidic base (citrus juice, broth or wine), a seasoning agent (garlic, onion, ginger or shallots), herbs and spices (your favorite fresh or dry) and oil (just a drop of olive or sesame is all that is needed). The meat is added and marinated in the mixture for anywhere from 1 to 48 hours. A traditional rub for rib eye steak is actually simply a dry marinade that is perfect when you don't have the time to marinate the meat for hours. Almost any combination of herbs and spices work provided the flavors compliment each other. First rub the meat with a bit of oil then coat in your dry marinade and proceed to cook as desired.
Visit www.amateur-chef.net for tips on marinating your steak.
This great rub for rib eye steak takes only a few minutes to make and can be stored covered up to a year.
Spicy Rub for Rib Eye Steak
4 tblsp garlic powder
4 tblsp onion powder
4 tsp chili powder
4 tsp dried oregano
4 tsp dried thyme
4 tsp paprika
1 tsp cayenne pepper
Combine all ingredients together. Rub onto steak before cooking.
Enjoy!
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Tuesday, September 22, 2009
Kraft Marshmallow Recipes - Easy Marshmallow Fudge
The mere mention of the word marshmallows brings back vivid memories of wonderful childhood days roasting the sweet confections over a campfire, teenage years of creating ooey-gooey s'mores, and early motherhood days of helping my pre-schoolers create their very own sinfully easy Kraft marshmallow recipes.
Kraft has established a world-wide presence for themselves with simple meal ideas using only a few key ingredients and easy Kraft appetizer recipes, but they are probably most famous for their deceptively easy desserts that (almost) no one can resist!
Get the whole family involved making this Easy Marshmallow Fudge from the Kraft Marshmallow Recipes collection - with just 4 ingredients it is ready in a snap!!
EasyMarshmallow Fudge
Ingredients:
1 pkg (8 squares) Baker's semi-sweet chocolate
1 can (300 gm) sweetened condensed milk
2 tsp vanilla
2 cups Kraft miniature marshmallows (reserve 25 marshmallows for topping).
Directions:
1. Line 8-inch square pan with foil, with ends of foil extending over sides.
2. Microwave chocolate and milk in microwaveable bowl on high 2 to 3 inutes or until chocolate is almost melted, stirring after 2 minutes.
3. Stir until chocolate is melted. Blend in vanilla. Add and miniature marshmallows and mix.
4. Spread fudge into prepared pan. Top hot fudge with reserved marshmallows. Refrigerate 2 hors or until fudge is firm.
5. Use foil handles to lift fudge from pan. Cut into squares and serve.
Enhoy!
For more great recipes, Chef tips and tools visit www.amateur-chef.net
Kraft has established a world-wide presence for themselves with simple meal ideas using only a few key ingredients and easy Kraft appetizer recipes, but they are probably most famous for their deceptively easy desserts that (almost) no one can resist!
Get the whole family involved making this Easy Marshmallow Fudge from the Kraft Marshmallow Recipes collection - with just 4 ingredients it is ready in a snap!!
EasyMarshmallow Fudge
Ingredients:
1 pkg (8 squares) Baker's semi-sweet chocolate
1 can (300 gm) sweetened condensed milk
2 tsp vanilla
2 cups Kraft miniature marshmallows (reserve 25 marshmallows for topping).
Directions:
1. Line 8-inch square pan with foil, with ends of foil extending over sides.
2. Microwave chocolate and milk in microwaveable bowl on high 2 to 3 inutes or until chocolate is almost melted, stirring after 2 minutes.
3. Stir until chocolate is melted. Blend in vanilla. Add and miniature marshmallows and mix.
4. Spread fudge into prepared pan. Top hot fudge with reserved marshmallows. Refrigerate 2 hors or until fudge is firm.
5. Use foil handles to lift fudge from pan. Cut into squares and serve.
Enhoy!
For more great recipes, Chef tips and tools visit www.amateur-chef.net
Sunday, September 20, 2009
Chef's Tip on How to Parboil Spare Ribs
Have you ever looked forward to sinking your teeth into a great rack of barbequed pork back ribs only to be thoroughly disappointed to find your ribs tough and tastless? Well you no longer need to settle for second-rate ribs.
At the Amateur Chef we have a great tip on how to parboil spare ribs for guaranteed mouthwatering, fall-of-the-bones results every time. Once your ribs are parboiled, marinate them using the Rum Runner Ribs recipe on http://www.amateur-chef.net/ for some of THE best ribs you will ever eat!
Tip to Parboil Spare Ribs:
Cut each rack of ribs into 2-bone portions. Place in large pot with 1 sliced lime and enough equal parts sodium-reduced chicken broth and water to completely cover the ribs. Bring to a boil and simmer, covered, for 45 minutes. Cool ribs in cooking broth for 1 hour. Remove and discard lime slices, drain ribs well and grill as desired. If not using within a few hours, once you parboil ribs they can be covered and refrigerated for up to 24 hours.
For a great recipe for Rum Runner Ribs, more Chef's tips and tools, visit http://www.amateur-chef.net/
At the Amateur Chef we have a great tip on how to parboil spare ribs for guaranteed mouthwatering, fall-of-the-bones results every time. Once your ribs are parboiled, marinate them using the Rum Runner Ribs recipe on http://www.amateur-chef.net/ for some of THE best ribs you will ever eat!
Tip to Parboil Spare Ribs:
Cut each rack of ribs into 2-bone portions. Place in large pot with 1 sliced lime and enough equal parts sodium-reduced chicken broth and water to completely cover the ribs. Bring to a boil and simmer, covered, for 45 minutes. Cool ribs in cooking broth for 1 hour. Remove and discard lime slices, drain ribs well and grill as desired. If not using within a few hours, once you parboil ribs they can be covered and refrigerated for up to 24 hours.
For a great recipe for Rum Runner Ribs, more Chef's tips and tools, visit http://www.amateur-chef.net/
Saturday, September 19, 2009
Ultimate Meatloaf Recipe
Almost everyone has a good basic meatloaf recipe with bread crumbs as filler, and while some of these are good, moist meatloaf recipes, most are dry or lacking in flavor and very disappointing.
The perfect meatloaf is tender and juicy but not watery, and is bursting with flavor. Any good, basic meatloaf recipes must also be easy to make.
A few years ago, after testing and tossing a number of very disappointing contenders in the meatloaf category, we stumbled upon the Ultimate Meatloaf Recipe in a magazine called Cuisine at Home, and since then we have been converts. This meatloaf is tender yet firm, with a blend of flavors that accentuates the meat, and rates high marks in the easy-to-make category as well.
The Ultimate Meatloaf Recipe
Preheat oven to 375F. Prepare two 8 x 3 3/4 disposable aluminium loaf pans by poking two large holes on each side of the pan with scissors. Place on metal racks set on foil-lined baking sheet.
Combine:
3 slices white bread, torn
1 cup whole milk
3 eggs, beaten
in a large mixing bowl. Soak 20-30 minutes then lightly mash to a paste consistency.
Saute in 3 tblsp butter:
1 1/2 cups onion, minced
1 cup pureed Roma tomatoes
1/2 cup celery, minced
1 tblsp garlic, minced
over medium high heat for approximately 3 minutes; cool 5 minutes.
Add to bread mixture:
1/2 cup minced fresh parsley
2 tblsp Worcestershire sauce
1 tblsp kosher salt
2 tsp black pepper
Fold in:
2 lb ground chuck
3/4 lb ground pork
and spoon meatloaf into loaf pans. Top with Chunky BBQ Topping.
To prepare Chunky BBQ Topping:
Saute:
2 strips thick-sliced bacon, diced
in skillet over medium-high heat.
Add:
1/2 cup onion, diced
1/2 cup green bell pepper, diced
1 tblsp garlic, minced
and saute 3 minutes.
Stir in:
1 cup Roma tomatoes, diced
1/4 cup prepared yellow mustard
2 tblsp red wine vinegar
2 tblsp brown sugar
salt to taste
1 tsp tabasco sauce (optional)
and simmer for 3 minutes. Spread topping evenly over meatloaves before baking.
Bake for 1 1/4 hours, or until international temperature reaches 160F. Remove from oven and let cool 15 minutes before serving. Serve meatloaf with Tomato Gravy.
To prepare Tomato Gravy
Saute:
2 strips thick-sliced bacon, diced
in saucepan over medium-high heat until crisp.
Add:
1 cup onion, diced
and saute 3 minutes, or until soft.
Deglaze with:
1/2 cup dry red wine
scraping up brown bits with a spoon
Add:
1 can (14 oz) beef broth
1 1/2 cups Roma tomatoes, seeded and chopped
1/4 cup ketchup
2 tblsp prepared yellow mustard
2 tblsp brown sugar
and bring to a boil. Simmer until gravy is reduced to 2 1/2 cups, 15 minutes. Season with salt and pepper.
Recipe courtesy Cuisine at home
The perfect meatloaf is tender and juicy but not watery, and is bursting with flavor. Any good, basic meatloaf recipes must also be easy to make.
A few years ago, after testing and tossing a number of very disappointing contenders in the meatloaf category, we stumbled upon the Ultimate Meatloaf Recipe in a magazine called Cuisine at Home, and since then we have been converts. This meatloaf is tender yet firm, with a blend of flavors that accentuates the meat, and rates high marks in the easy-to-make category as well.
The Ultimate Meatloaf Recipe
Preheat oven to 375F. Prepare two 8 x 3 3/4 disposable aluminium loaf pans by poking two large holes on each side of the pan with scissors. Place on metal racks set on foil-lined baking sheet.
Combine:
3 slices white bread, torn
1 cup whole milk
3 eggs, beaten
in a large mixing bowl. Soak 20-30 minutes then lightly mash to a paste consistency.
Saute in 3 tblsp butter:
1 1/2 cups onion, minced
1 cup pureed Roma tomatoes
1/2 cup celery, minced
1 tblsp garlic, minced
over medium high heat for approximately 3 minutes; cool 5 minutes.
Add to bread mixture:
1/2 cup minced fresh parsley
2 tblsp Worcestershire sauce
1 tblsp kosher salt
2 tsp black pepper
Fold in:
2 lb ground chuck
3/4 lb ground pork
and spoon meatloaf into loaf pans. Top with Chunky BBQ Topping.
To prepare Chunky BBQ Topping:
Saute:
2 strips thick-sliced bacon, diced
in skillet over medium-high heat.
Add:
1/2 cup onion, diced
1/2 cup green bell pepper, diced
1 tblsp garlic, minced
and saute 3 minutes.
Stir in:
1 cup Roma tomatoes, diced
1/4 cup prepared yellow mustard
2 tblsp red wine vinegar
2 tblsp brown sugar
salt to taste
1 tsp tabasco sauce (optional)
and simmer for 3 minutes. Spread topping evenly over meatloaves before baking.
Bake for 1 1/4 hours, or until international temperature reaches 160F. Remove from oven and let cool 15 minutes before serving. Serve meatloaf with Tomato Gravy.
To prepare Tomato Gravy
Saute:
2 strips thick-sliced bacon, diced
in saucepan over medium-high heat until crisp.
Add:
1 cup onion, diced
and saute 3 minutes, or until soft.
Deglaze with:
1/2 cup dry red wine
scraping up brown bits with a spoon
Add:
1 can (14 oz) beef broth
1 1/2 cups Roma tomatoes, seeded and chopped
1/4 cup ketchup
2 tblsp prepared yellow mustard
2 tblsp brown sugar
and bring to a boil. Simmer until gravy is reduced to 2 1/2 cups, 15 minutes. Season with salt and pepper.
Recipe courtesy Cuisine at home
Enjoy!!
For more great recipes, Chef's tips and tools, visit http://www.amateur-chef.net/
Thursday, September 17, 2009
Lazy Cabbage Rolls
Now that the warm summer days are over and the cooler days of autumn are upon us our appetites turn from barbeques and salads to heartier fare such as stews and Lazy Cabbage Rolls.
This quick and easy recipe for Lazy Cabbage Rolls is perfect if you love cabbage rolls but just don't have the time required to make them. And not only does it taste good, cabbage provides alot of excellent health benefits as well.
Cabbage not only has a reputation for fighting cancer, it also contains phytonutrients which work to protect the body from free radicals that can damage the cell membranes, and is also rich in iron, sulfer and vitamin C, among other things.
So go ahead and enjoy your Lazy Cabbage Rolls, after all it isn't everyday that you find something that tastes this great and is great for you as well.
Lazy Cabbage Rolls
1 lb hamburger
3 cups coarsely chopped cabbage
1 cup chopped onion
1 to 1 1/2 10-oz (284 ml) cans tomato soup
1 tsp salt
1 tsp pepper
2 cloves garlic
1 cup long grain rice, uncooked
splash Magi
1 tblsp oil
1/2 green pepper (optional)
1. Cook rice according to directions on package and set aside.
2. Boil cabbage until tender-crisp, approximately 15 minutes and turn into a greased casserole.
3. In large frying pan brown hamburger in oil for approximately 5 minutes. Add onion, green pepper (if using), salt, pepper and garlic and continue sauteeing for another 5 to 10 minutes or until beef is no longer pink. Drain any excess grease from pan. Add soup and rice and mix well. Add splash of Magi. Pour meat mixture evenly over cabbage. Don not stir.
5. Bake uncovered at 350F for approximately 45 minutes.
Enjoy!
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
This quick and easy recipe for Lazy Cabbage Rolls is perfect if you love cabbage rolls but just don't have the time required to make them. And not only does it taste good, cabbage provides alot of excellent health benefits as well.
Cabbage not only has a reputation for fighting cancer, it also contains phytonutrients which work to protect the body from free radicals that can damage the cell membranes, and is also rich in iron, sulfer and vitamin C, among other things.
So go ahead and enjoy your Lazy Cabbage Rolls, after all it isn't everyday that you find something that tastes this great and is great for you as well.
Lazy Cabbage Rolls
1 lb hamburger
3 cups coarsely chopped cabbage
1 cup chopped onion
1 to 1 1/2 10-oz (284 ml) cans tomato soup
1 tsp salt
1 tsp pepper
2 cloves garlic
1 cup long grain rice, uncooked
splash Magi
1 tblsp oil
1/2 green pepper (optional)
1. Cook rice according to directions on package and set aside.
2. Boil cabbage until tender-crisp, approximately 15 minutes and turn into a greased casserole.
3. In large frying pan brown hamburger in oil for approximately 5 minutes. Add onion, green pepper (if using), salt, pepper and garlic and continue sauteeing for another 5 to 10 minutes or until beef is no longer pink. Drain any excess grease from pan. Add soup and rice and mix well. Add splash of Magi. Pour meat mixture evenly over cabbage. Don not stir.
5. Bake uncovered at 350F for approximately 45 minutes.
Enjoy!
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Wednesday, September 16, 2009
Ambrosia Fruit Salad
Ambrosia fruit salad is a popular variation of the traditional fruit salad and can easily do double duty as as side dish for a summertime barbeque or a light wintertime dessert. Most recipes for ambrosia fruit salad use whipped cream or sour cream, but in today's health-conscious society, the cream is often replaced by vanilla yogurt.
If time is not an issue, use fresh fruit (pineapple, banana, red and green grapes, or your choice of fruit), otherwise canned fruit will do the trick. Flaked coconut, walnuts and marshmallows are also generally used in the traditional Ambrosia fruit salad recipe.
Our Ambrosia fruit salad recipe is very forgiving and versatile, so feel free to substitute your favorite fruit (apples, grapes, bananas) to 'make this recipe your own'.
Ambrosia Fruit Salad
2 cans (11 oz) mandarin oranges, drained
2 cans (15 oz) fruit cocktail, drained
2 cups flaked or shredded coconut
1/2 cup chopped walnuts
1 can (8 oz) pineapple chunks, drained
2 cups miniature marshmallows
1 jar (10 oz) maraschino cherries, drained (optional)
1 tsp ground cinnamon
1 container (8 oz) whipped cream, whipped
Mix all ingredients in a large bowl; chill for at least 1 hour before serving.
Enjoy!
For more great recipes, Chef's tips and tools visit http://www.amateur.chef-net/
If time is not an issue, use fresh fruit (pineapple, banana, red and green grapes, or your choice of fruit), otherwise canned fruit will do the trick. Flaked coconut, walnuts and marshmallows are also generally used in the traditional Ambrosia fruit salad recipe.
Our Ambrosia fruit salad recipe is very forgiving and versatile, so feel free to substitute your favorite fruit (apples, grapes, bananas) to 'make this recipe your own'.
Ambrosia Fruit Salad
2 cans (11 oz) mandarin oranges, drained
2 cans (15 oz) fruit cocktail, drained
2 cups flaked or shredded coconut
1/2 cup chopped walnuts
1 can (8 oz) pineapple chunks, drained
2 cups miniature marshmallows
1 jar (10 oz) maraschino cherries, drained (optional)
1 tsp ground cinnamon
1 container (8 oz) whipped cream, whipped
Mix all ingredients in a large bowl; chill for at least 1 hour before serving.
Enjoy!
For more great recipes, Chef's tips and tools visit http://www.amateur.chef-net/
Monday, September 14, 2009
Question: How long do you grill pork tenderloin per pound
At the Amateur Chef we are dedicated to providing you not only with great recipes but also valuable cooking tips and tricks, and in this article we will address the question most frequently asked of us which is how long do you grill pork tenderloin per pound?
Before we get to the answer, we want to point out a few important pork cooking facts. Pork must be properly cooked to prevent trichinosis, a parasitic disease caused by eating raw or undercooked pork (although this parasite is very rare in North American and Europe). Without getting too complicated, the trichinosis infection can cause nausea, diarrhea, fever and chills, and in extremely rare cases may even lead to death.
Although pork needs to be be well cooked, it should not be overcooked since the meat will dry out and be tough. Cooking Pork at lower temperatures produces a more tender and juicy result than cooking at high temperatures. If you really prefer to grill your pork tenderloin then using an instant read thermometer will take the guesswork out of cooking.
Now in answer to your question, pork tenderloin should be cooked to an internal temperature of 170F. If roasting at 325F it will take 35-40 minutes per pound for a small pork tenderloin or 30-35 minutes per pound for a large pork tenderloin. If grilling on medium heat it will take approximately 20 minutes per pound.
Always let your pork tenderloin rest for 5-10 minutes before slicing and slice the meat against the grain.
For more cooking tips, Chef's tools and great recipes, visit http://www.amateur-chef.net/.
Before we get to the answer, we want to point out a few important pork cooking facts. Pork must be properly cooked to prevent trichinosis, a parasitic disease caused by eating raw or undercooked pork (although this parasite is very rare in North American and Europe). Without getting too complicated, the trichinosis infection can cause nausea, diarrhea, fever and chills, and in extremely rare cases may even lead to death.
Although pork needs to be be well cooked, it should not be overcooked since the meat will dry out and be tough. Cooking Pork at lower temperatures produces a more tender and juicy result than cooking at high temperatures. If you really prefer to grill your pork tenderloin then using an instant read thermometer will take the guesswork out of cooking.
Now in answer to your question, pork tenderloin should be cooked to an internal temperature of 170F. If roasting at 325F it will take 35-40 minutes per pound for a small pork tenderloin or 30-35 minutes per pound for a large pork tenderloin. If grilling on medium heat it will take approximately 20 minutes per pound.
Always let your pork tenderloin rest for 5-10 minutes before slicing and slice the meat against the grain.
For more cooking tips, Chef's tools and great recipes, visit http://www.amateur-chef.net/.
Sunday, September 13, 2009
Whisks
A few good quality whisks in different sizes are absolute essential tools in the Amateur Chef Kitchen. But what are the best whisks to buy? Obviously your own personal preference will in the end determine which utensils you do purchase, but we do have a few opinions on the subject which we will address in this article.
At the Amateur Chef, we tested a number of the most popular whisks available today, and in the end we were unanimous in our top pick - the standard balloon whisk in a variety of different sizes. The balloon whisk is comfortable to hold and use and is more than sufficient to create wonderful dressings and sauces. A good wire whisk is the perfect egg whisk for frothy egg whites and fluffy scrambled eggs.
We tested both the flat wire whisk and the flat ball whisk but found both to be awkward and messy to use and suitable for only a limited number of tasks. Were were easily able to complete those same tasks using a balloon whisk.
The silicone whisk and the silicone mini whisk were good for use in non stick pots but we found that they didn't froth the egg whites as well as a good old wire balloon whisk.
With the hefty price tag attached to some of these 'specialty' whisks we felt that they were not a good return on investment when an inexpensive, good quality wire balloon whisk could do a better job at a much cheaper price.
Check the picture to the right for a variety of inexpensive Cuisipro wire balloon whisks in the $7-$8 price range - an absolute bargain in our opinion, for a good quality wire whisk.
At the Amateur Chef, we tested a number of the most popular whisks available today, and in the end we were unanimous in our top pick - the standard balloon whisk in a variety of different sizes. The balloon whisk is comfortable to hold and use and is more than sufficient to create wonderful dressings and sauces. A good wire whisk is the perfect egg whisk for frothy egg whites and fluffy scrambled eggs.
We tested both the flat wire whisk and the flat ball whisk but found both to be awkward and messy to use and suitable for only a limited number of tasks. Were were easily able to complete those same tasks using a balloon whisk.
The silicone whisk and the silicone mini whisk were good for use in non stick pots but we found that they didn't froth the egg whites as well as a good old wire balloon whisk.
With the hefty price tag attached to some of these 'specialty' whisks we felt that they were not a good return on investment when an inexpensive, good quality wire balloon whisk could do a better job at a much cheaper price.
Check the picture to the right for a variety of inexpensive Cuisipro wire balloon whisks in the $7-$8 price range - an absolute bargain in our opinion, for a good quality wire whisk.
Friday, September 11, 2009
Recipe for Spiced Pumpkin Cappuccino
One of our readers emailed to see if we had a good recipe for Pumpkin Spice Cappuccino. To be honest, we're still in summer Strawberry Daiquiri mode (now that summer has finally arrived), not pumpkins and fall harvest, but we did check through our archives and found this recipe we had printed many years ago from the internet.
We haven't actually tried the recipe but it sounds yummy so please let us know what you think.
Recipe for Pumpkin Spice Cappuccino (originally posted by Janaki at October 31, 2003)
1 cup canned solid-pack pumpkin (not pumpkin pie filling)
6 cups of your favorite coffee, freshly brewed and at the strength you prefer
1 cup cream or whole milk
2 tblsp ground cinnamon
1/5 tsp ground cloves
1/2 tsp ground ginger
1 tblsp ground nutmeg
1/3 cup brown sugar
1/3 cup sugar
In a large blender (if your blender isn't large enough you can make the recipe in stages) combine cream, pumpkin and spices. Mix thoroughly. Pour coffee into blender. Mix thoroughly again. Add sugars and mix until sugars are thoroughly dissolved. Continue to process until frothy. If necessary, reheat to desired warmth.
You can adjust the spices/sugar to your taste and sprinkle more cinnamon on top for visual appeal.
Enjoy!
For more great recipes visit www.amateur-chef.net
We haven't actually tried the recipe but it sounds yummy so please let us know what you think.
Recipe for Pumpkin Spice Cappuccino (originally posted by Janaki at October 31, 2003)
1 cup canned solid-pack pumpkin (not pumpkin pie filling)
6 cups of your favorite coffee, freshly brewed and at the strength you prefer
1 cup cream or whole milk
2 tblsp ground cinnamon
1/5 tsp ground cloves
1/2 tsp ground ginger
1 tblsp ground nutmeg
1/3 cup brown sugar
1/3 cup sugar
In a large blender (if your blender isn't large enough you can make the recipe in stages) combine cream, pumpkin and spices. Mix thoroughly. Pour coffee into blender. Mix thoroughly again. Add sugars and mix until sugars are thoroughly dissolved. Continue to process until frothy. If necessary, reheat to desired warmth.
You can adjust the spices/sugar to your taste and sprinkle more cinnamon on top for visual appeal.
Enjoy!
For more great recipes visit www.amateur-chef.net
Thursday, September 10, 2009
Peugeot Pepper Mill
One of the essential tools in the Amateur Chef's kitchen is our Peugeot Pepper Mill. Over the years friends have given us acrylic pepper mills, stainless steel and electric pepper mills but in the end we always come back to our old faithful, Peugeot.
Freshly ground pepper is a key ingredient in many of our recipes, and a top quality reliable pepper mill is essential for getting the most flavor out of the peppercorns (we love the 5 peppercorn blend).
As we are always so fond of saying at the Amateur Chef, we love everything French and the Peugeot Pepper Mill is no exception. Peugeot has been manufacturing Salt and Pepper mills since the 1840's, and still today the Peugeot mechanisms are considered one of the most reliable in the market. But not only is this pepper mill a reliable and practical tool, the elegant design and classic styling of this Paris style Peugeot Pepper Mill make it a stylish addition to any table. Plus the tapered neck provides an easy grip while turning the knob for grinding, making it easy to use.
If you still prefer an acrylic or electric pepper mill, by all means buy what is most comfortable for you. We just think you will be pleasantly surprised by the Peugeot Pepper Mill and we believe it is an investment you won't regret.
Freshly ground pepper is a key ingredient in many of our recipes, and a top quality reliable pepper mill is essential for getting the most flavor out of the peppercorns (we love the 5 peppercorn blend).
As we are always so fond of saying at the Amateur Chef, we love everything French and the Peugeot Pepper Mill is no exception. Peugeot has been manufacturing Salt and Pepper mills since the 1840's, and still today the Peugeot mechanisms are considered one of the most reliable in the market. But not only is this pepper mill a reliable and practical tool, the elegant design and classic styling of this Paris style Peugeot Pepper Mill make it a stylish addition to any table. Plus the tapered neck provides an easy grip while turning the knob for grinding, making it easy to use.
If you still prefer an acrylic or electric pepper mill, by all means buy what is most comfortable for you. We just think you will be pleasantly surprised by the Peugeot Pepper Mill and we believe it is an investment you won't regret.
Tuesday, September 8, 2009
Amateur-Chef.net Website
We are thrilled to announce the launch of our new Amateur Chef website at www.amateur-chef.net.
Our goal at the Amateur Chef is to provide you with a collection of our all-time favorite recipes, (such as Bacon-Wrapped Water Chestnuts, Bacon and Egg Pies, Strawberry Salad with Poppyseeds, Grilled Sweet Potatos with Bacon, Chicken with Honey Tarragon Sauce and Mini Dark Chocolate Cups, to name a few), valuable Chef's Tips and Tricks, and must-have-on-hand Pantry Staples for the Amateur Chef in you.
On a weekly basis we will showcase the best-of-the-best of the Chef's Tools that we use and will provide the shopping information on our Amateur Chef Store were you can purchase these items on-line from some of the best Kitchen stores in the business. On an ongoing basis we will also feature our favorite gourmet food items, and anything else we think may interest you.
We hope you enjoy our new website and look forward to your feedback.
Don't forget to bookmark the site www.amateur-chef.net and check back often for weekly updates and showcased items.
Enjoy!!
Our goal at the Amateur Chef is to provide you with a collection of our all-time favorite recipes, (such as Bacon-Wrapped Water Chestnuts, Bacon and Egg Pies, Strawberry Salad with Poppyseeds, Grilled Sweet Potatos with Bacon, Chicken with Honey Tarragon Sauce and Mini Dark Chocolate Cups, to name a few), valuable Chef's Tips and Tricks, and must-have-on-hand Pantry Staples for the Amateur Chef in you.
On a weekly basis we will showcase the best-of-the-best of the Chef's Tools that we use and will provide the shopping information on our Amateur Chef Store were you can purchase these items on-line from some of the best Kitchen stores in the business. On an ongoing basis we will also feature our favorite gourmet food items, and anything else we think may interest you.
We hope you enjoy our new website and look forward to your feedback.
Don't forget to bookmark the site www.amateur-chef.net and check back often for weekly updates and showcased items.
Enjoy!!
Monday, September 7, 2009
Best Strawberry Daiquiri
The Strawberry Daiquiri has a rich and colourful history. It is believed that the original daiquiri consisting of rum, lime and sugar, was invented in Cuba in the late 1800’s by an American mining engineer, Jennings Cox, who ran out of gin while entertaining American guests and had to ‘make do’ with rum instead. Since rum based drinks were generally frowned upon as the drink of sailors and commoners, it wasn’t until the wartime rationing days of the 1940’s when it became popular in the USA. At that time, whiskey, vodka etc were difficult to obtain, but due to the ‘Good Neighbor policy’ with Latin America and Caribbean, rum was easy to come by. From that time onward, rum-based drinks became fashionable, and the Daiquiri increased in popularity.
Nowadays, the ‘de facto’ cocktail if you order in a restaurant is the strawberry version of the daiquiri, and we believe our recipe is by far the easiest and best strawberry daiquiri recipe out there. Of course, you could stay true to the original recipe and mash and strain your strawberries, but if you want to make a great strawberry daiquiri recipe with minimal effort, this is the one to follow.
Best Strawberry Daiquiri
2 oz white rum
½ oz fresh lime juice
¼ oz sugar syrup or 1 tsp castor sugar
6 fresh strawberries, washed & hulled
Mix with ice in a blender until smooth. Pour into a chilled cocktail glass and enjoy!!
For more great recipes, visit www.amateur-chef.net
Nowadays, the ‘de facto’ cocktail if you order in a restaurant is the strawberry version of the daiquiri, and we believe our recipe is by far the easiest and best strawberry daiquiri recipe out there. Of course, you could stay true to the original recipe and mash and strain your strawberries, but if you want to make a great strawberry daiquiri recipe with minimal effort, this is the one to follow.
Best Strawberry Daiquiri
2 oz white rum
½ oz fresh lime juice
¼ oz sugar syrup or 1 tsp castor sugar
6 fresh strawberries, washed & hulled
Mix with ice in a blender until smooth. Pour into a chilled cocktail glass and enjoy!!
For more great recipes, visit www.amateur-chef.net
Saturday, September 5, 2009
Crepe Suzette
At the Amateur Chef, we have a passion for all things French -French cookware, French cuisine, French wine and French desserts - and without a doubt, our favorite entry in this last category is the Crepe Suzette!!
Crêpe Suzette is a traditional French dessert consisting of a thin crepe and a hot flambed sauce of caramelized sugar, orange juice and peel, and Grand Marnier.
Take your time to make this classic French dessert as haste makes waste, and with both cognac and Grand Marnier in the mix, waste can be expensive! And whenever flambing food, be certain to have a fire extinguisher nearby!
Crepe Suzette
Crepe Ingredients:
2 eggs
1 cup milk
1/2 cup flour
2 oz melted butter
1 tsp sugar
Crepe Method:
1. Beat all ingredients together and if necessary strain through fine chinois or cheesecloth to remove any possible lumps.
2. Let rest for one hour.
3. Cover saute pan with some vegetable oil and cook on medium heat. Place 2 oz of batter into pan and cook until bubbles form on top side. Flip and finish cooking.
Sauce Ingredients:
1 cup sugar
2 tsp butter
1 orange rind
1 lemon rind
1/2 orange juice
2 tsp lemon juice
1 oz cognac
2 oz Grand Marnier
Sauce Method:
1. In a hot pan pour sugar and butter. Make a caramel.
2. Prepare grated orange and lemon rind.
3. When the caramel is set, add the orange juice and juice of one lemon (2tsp).
4. Place crepe in pan, allow to heat and when heated, fold each in four.
5. Add orange and lemon rind.
6. Allow sauce to reduce and flambe with cognac and Grand Marnier.
Enjoy!
For more great recipes, visit www.amateur-chef.net
Crêpe Suzette is a traditional French dessert consisting of a thin crepe and a hot flambed sauce of caramelized sugar, orange juice and peel, and Grand Marnier.
Take your time to make this classic French dessert as haste makes waste, and with both cognac and Grand Marnier in the mix, waste can be expensive! And whenever flambing food, be certain to have a fire extinguisher nearby!
Crepe Suzette
Crepe Ingredients:
2 eggs
1 cup milk
1/2 cup flour
2 oz melted butter
1 tsp sugar
Crepe Method:
1. Beat all ingredients together and if necessary strain through fine chinois or cheesecloth to remove any possible lumps.
2. Let rest for one hour.
3. Cover saute pan with some vegetable oil and cook on medium heat. Place 2 oz of batter into pan and cook until bubbles form on top side. Flip and finish cooking.
Sauce Ingredients:
1 cup sugar
2 tsp butter
1 orange rind
1 lemon rind
1/2 orange juice
2 tsp lemon juice
1 oz cognac
2 oz Grand Marnier
Sauce Method:
1. In a hot pan pour sugar and butter. Make a caramel.
2. Prepare grated orange and lemon rind.
3. When the caramel is set, add the orange juice and juice of one lemon (2tsp).
4. Place crepe in pan, allow to heat and when heated, fold each in four.
5. Add orange and lemon rind.
6. Allow sauce to reduce and flambe with cognac and Grand Marnier.
Enjoy!
For more great recipes, visit www.amateur-chef.net
Friday, September 4, 2009
Mock Hollandaise Sauce
Hollandaise Sauce is the perfect accompanyment to everyday vegetables and eggs, turning the ordinary into the extraordinary. But making a Hollandaise sauce recipe can be intimidating for most beginner chefs (and advanced for that matter) as the authentic version of this famous French sauce can be a bit tricky to make.
Our solution is this easy Mock Hollandaise Sauce which goes perfectly with vegetables such as broccoli and brussel sprouts, or egg dishes such as Eggs Benedict. And if you are watching your calories you no longer need to sacrifice taste as this great recipe is a low fat hollandaise sauce alternative. Giving credit where credit is due, this recipe was originally posted on the Cooks.com site.
Mock Hollandaise Sauce
This is very similar to a light Hollandaise sauce. It is excellent on a variety of cooked vegetables and especially fine for making deviled eggs.
1 egg yolk
3/4 c. plain low fat yogurt
2 tbsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp. dry mustard
Beat egg yolk slightly in a heavy saucepan with 1/4 cup yogurt, lemon juice, salt, and mustard. Cook over low heat, stirring constantly until thick and smooth. Remove from heat. Slowly stir in remaining 1/2 cup yogurt; blend well. Serve warm over vegetables or store in a covered jar in refrigerator. Reheat gently over low flame. 1 serving: 1 1/2 tablespoons.
Enjoy!!
For more great recipes, visit www.amateur-chef.net
Our solution is this easy Mock Hollandaise Sauce which goes perfectly with vegetables such as broccoli and brussel sprouts, or egg dishes such as Eggs Benedict. And if you are watching your calories you no longer need to sacrifice taste as this great recipe is a low fat hollandaise sauce alternative. Giving credit where credit is due, this recipe was originally posted on the Cooks.com site.
Mock Hollandaise Sauce
This is very similar to a light Hollandaise sauce. It is excellent on a variety of cooked vegetables and especially fine for making deviled eggs.
1 egg yolk
3/4 c. plain low fat yogurt
2 tbsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp. dry mustard
Beat egg yolk slightly in a heavy saucepan with 1/4 cup yogurt, lemon juice, salt, and mustard. Cook over low heat, stirring constantly until thick and smooth. Remove from heat. Slowly stir in remaining 1/2 cup yogurt; blend well. Serve warm over vegetables or store in a covered jar in refrigerator. Reheat gently over low flame. 1 serving: 1 1/2 tablespoons.
Enjoy!!
For more great recipes, visit www.amateur-chef.net
Wednesday, September 2, 2009
Welsh Rarebit
One of the recipes that I still use from my high school home economics days is for a dish called Welsh Rarebit. What is Welsh Rarebit? The name originates from 18th century Britain and is generally used to describe a savoury sauce made from melted cheese and served hot over toast. Legend has it that the poor Welsh peasants were not allowed to eat rabbits caught in the hunts on the lands of the nobility so they substituted melted cheese instead.
Of course, you can serve this meatless dish for any meal but we generally serve it for breakfast.
There are many variations on the original Welsh Rarebit recipe (also called Welsh rabbit, or rarebit), often including ale, ground paprika and Worcestershire sauce, but we prefer the simplier version below.
Welsh Rarebit
Ingredients:
1/2 lb grated cheddar cheese
1/2 tsp dry mustard
1/4 tsp salt
2 tsp butter
1/4 cup milk
1 egg
dry toast
Directions:
1. Place cheese in double boiler. Mix seasonings. Sprinkle over cheese.
2. Add butter in pieces. Slowly add milk.
3. When cheese begins to melt, stir till smooth.
4. Beat the egg and add a little of the hot cheese mixture to the egg. Blend well and return to cheese mixture. Cook 1 minute.
5. Serve immediately on toast slices or cubes.
Enjoy!!
For more great recipes, visit www.amateur-chef.net
Of course, you can serve this meatless dish for any meal but we generally serve it for breakfast.
There are many variations on the original Welsh Rarebit recipe (also called Welsh rabbit, or rarebit), often including ale, ground paprika and Worcestershire sauce, but we prefer the simplier version below.
Welsh Rarebit
Ingredients:
1/2 lb grated cheddar cheese
1/2 tsp dry mustard
1/4 tsp salt
2 tsp butter
1/4 cup milk
1 egg
dry toast
Directions:
1. Place cheese in double boiler. Mix seasonings. Sprinkle over cheese.
2. Add butter in pieces. Slowly add milk.
3. When cheese begins to melt, stir till smooth.
4. Beat the egg and add a little of the hot cheese mixture to the egg. Blend well and return to cheese mixture. Cook 1 minute.
5. Serve immediately on toast slices or cubes.
Enjoy!!
For more great recipes, visit www.amateur-chef.net
Tuesday, September 1, 2009
Campbell's Green Bean Casserole
At the Amateur Chef, we are all too aware that weeknight meals are often a rushed affair and it is difficult to balance a healthy, homemade meal into those few precious hours between the end of your work day and the beginning of your sleep time.
With these time constraints in mind, we have compiled a number of easy side dishes that can be prepared quickly using ingredients you already have in your pantry.
One of our family's favorites is this quick and easy recipe for Campbell's Green Bean Casserole (if we don't have beans in the house, we often substitute frozen peas):
Campbell's Green Bean Casserole
2 cans green beans or 2 cups frozen beans (we prefer frozen)
1 can French's french fried onions
1/2 cup milk
1 10-oz (284 ml) can cream of mushroom soup
Pepper to taste
Combine all ingredients in an oven proof casserole and bake at 350F for 30 minutes.
For more great recipes, visit www.amateur-chef.net
With these time constraints in mind, we have compiled a number of easy side dishes that can be prepared quickly using ingredients you already have in your pantry.
One of our family's favorites is this quick and easy recipe for Campbell's Green Bean Casserole (if we don't have beans in the house, we often substitute frozen peas):
Campbell's Green Bean Casserole
2 cans green beans or 2 cups frozen beans (we prefer frozen)
1 can French's french fried onions
1/2 cup milk
1 10-oz (284 ml) can cream of mushroom soup
Pepper to taste
Combine all ingredients in an oven proof casserole and bake at 350F for 30 minutes.
For more great recipes, visit www.amateur-chef.net
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