Saturday, September 18, 2010

Dilled Fettuccine with Whiskey-Crab Sauce

So for my last day in Indiana I wanted to make something special for lunch. Browsing through one of the cookbooks I'd received as a Christmas present a few years ago I found this recipe. This looked so good in the picture and it sounded pretty unique. I'm not much of a seafood person so when it called for crab my stomach started to turn. It then went on to list 1/2 cup of whiskey as an ingredient and I was worried that the sauce would have a powerful whiskey flavor. I decided to go ahead and make the dish, but instead I used imitation crab meat instead as I don't trust seafood in a land-locked area and the price is ridiculous here. If you want great fresh seafood I'll stick to Alaska :)

It's very creamy, almost like Alfredo. I would add more dill to the dish as I didn't feel that I tasted it at all. It was good and I liked the bits of green onion that kind of burst in my mouth with flavor. We paired it with a delicious crusty bread and butter! I think I might try this recipe with chicken some day. Oh! The sauce tastes nothing like whiskey in case you were wondering ;)

Dilled Fettuccine with Whiskey-Crab Sauce
adapted from Betty Crocker's Cooking for Two

4 ounces uncooked fettuccine
1 jar (6 ounces) marinated artichoke hearts, drained
1 tablespoon of butter or margarine
3 medium green onions, sliced
1/2 cup scotch whiskey, bourbon or chicken broth
1 teaspoon dried dill
1/8 teaspoon salt
1 teaspoon pepper
3/4 cup heavy whipping cream
1 cup cut-up cooked crab meat or frozen (thawed) imitation crabmeat

Cook fettuccine as directed on package

Cut artichoke hearts into halves if necessary. Heat butter in 10-inch skillet over medium heat until melted. Cook 2 tablespoons green onions in butter about 3 minutes, stirring frequently, until tender. Stir in whiskey, dill weed, salt and pepper. Cook over medium-high heat about 3 minutes, stirring occasionally, until almost all liquid has evaporated.

Stir whipping cream into whiskey mixture. Heat to boiling, stirring constantly. Cook over medium-high heat about 3 minutes, stirring frequently, until slightly thickened. Stir in artichoke hearts and crab meat; heat through.

Drain fettuccine. Toss fettuccine and sauce. Sprinkle with remaining green onions. Serve with crusty bread and enjoy!

*I have not been paid or asked to advertise the cookbook used.

Monday, September 13, 2010

Smothered Chicken

So I've been cooking lately and either I dislike the recipe and I don't want to share it, or there's just no way to get a decent photo of it. I had some amazing Pork and Green Chiles wrapped in warm tortillas the other night, but alas I couldn't get a nice photo to save my life.

Now this, ladies and gentleman was an AMAZING dish. The only alteration I will make next time is to leave out the season salt (original recipe), which is to taste. I found even the minimal amount of season salt I did use, plus the bacon bits, was just a bit too salty for me. Other than that, the chicken was moist, the cheese gooey, and the bacon and green onions on top was excellent. It almost reminds me of potato skins on chicken without the sour cream. I bet sour cream would take this dish to a whole new level! Try it and tell me!

It's a FAST dish - 20min. tops! It's from one of my favorite cookbooks too which is for the "busier families." Try it! It's simple, cheap, and 100% delicious! We had ours with steamed broccoli and rice.

Smothered Chicken
adapted from Taste of Home: The Busy Family Cookbook

4 boneless skinless chicken breasts (4 ounces each)
Garlic powder, to taste
1 tablespoon vegetable oil
1 cup shredded Monterey and Colby Jack cheese blend
1/2 cup chopped green onions
1/2 cup bacon bits (the real stuff, please!)

Flatten chicken to 1/4-in. thickness. Sprinkle with garlic powder.

In a large nonstick skillet, brown chicken over medium heat in oil for 4 minutes; turn.

Top with cheese, green onions, and bacon. Cover and cook 4 minutes longer or until chicken juices run clear and cheese is melted.

*I am in no way affiliated with the website/company linked. I was not paid to use or advertise their product. I am not earning profit from sales either. These are items that are personally mine that I like to use and want to share with you.

Wednesday, September 8, 2010

Saj Bread

I've had this recipe available for quite awhile. I've hrmmed (that's a word, right?) over it for awhile. I think part of the reason I didn't upload was because the photo quality isn't ideal. Maybe one day I'll make it again and update the photo, yes?

I decided that the bread was just TOO good not to share. There was absolutely no leftovers once I made this and I was quite disappointed I didn't have enough yeast to make it again. The boy and I were like lions fighting over the last piece :P

I'd never heard of Saj Bread before, but thought it would go excellent with the curry I made it with. It's flat, chewy, and just plain delicious.

You could even make it like a dessert by adding cinnamon sugar and honey on top. Maybe a couple squirts of whipped cream? Anyone? Anyone? ;)

Saj Bread
1 tbsp. active dry yeast
1 tbsp. sugar
1 1/2 c. warm water (110 to 115 degrees)
3 1/2 c. all-purpose flour
1/2 tsp. salt
oil for coating the dough

Mix all the ingredients using a blender, except the flour and the remaining 1/2 cup of water. Then pour the mixture in a big bowl, sift the 3 1/2 cups of flour on top and start mixing until smooth and no longer sticky (also add the 1/2 cup of water in this step.)

Cover with a damp cloth and put in a warm place for 1 hour. After 1 hour the dough should be doubled in bulk. Knead with hand for a few minutes, then start to divide the dough into medium sized balls.

Using a floured rolling pin (you can also flatten with your hands if you prefer) start rolling the balls into circles on a lightly floured service (in this step use the oil for coating).

Put a skillet on low heat. When it becomes hot, put the flattened dough in it. Bake for 30 seconds to 1 minute until golden. Flip the bread to the other side for another 30 seconds. Pile your bread and cover to keep them soft.

Serve immediately.

Saturday, September 4, 2010

Barbecue Macaroni Beef

I have landed in the land of cornfields and you know what that means? I finally get to cook again! I quickly dived into my very few cookbooks for ideas and honestly, I wasn't that impressed with what I found. Nothing seemed to satisfy my need to feed. I'm blaming the cold that seems to slowly taking up residence in the back of my throat and nose. Bah!

So I found this recipe and tweaked it to my liking as I felt the original recipe just called for too much barbecue sauce (28 ounces!) and didn't call for the veggies to be cooked. I don't know about you, but I don't want to be chewing on soft macaroni...warm ground beef...and then practically breaking my tooth off on some hard celery. No thanks! It also didn't call for any type of seasoning. Anyone who knows me and knows my cooking knows that I LOVE seasoning, especially pepper and garlic powder! I just had to add seasonings into this recipe. :)

I hope you enjoy this quick meal with simple ingredients. Overall with our trip to the grocery store last night and this meal cost $8.22 (not including the cost of spices if you might use them/need them or BBQ sauce as we already had some) and the recipe says it serves 4. My biggest pot is very full and could easily do 6 servings or more! It's a inexpensive meal even if you calculate in spices and BBQ sauce it'd be under $10 total! :)

Barbecue Macarnoi Beef

adapted from Taste of Home: The Busy Family Cookbook

8oz. elbow macaroni

1lb. ground chuck

1 bottle of your favorite BBQ sauce

1 medium yellow onion, peeled and chopped

1 medium green pepper, chopped

3 celery ribs, chopped

Salt, to taste

Pepper, to taste

Dean Jacob's 4-1 Gourmet Seasonings (using: Char Grill'n Broil Spices & Herbs), to taste

Cook the macaroni as directed on package. Drain and place back in large pot with some olive oil (optional) to prevent sticking.

Meanwhile, in large skillet cook beef over medium heat. Season with the Char Grill'n Broil Spices Herbs as desired, or use another seasoning. Drain the meat and place in same pot as noodles. Stir together.

In same skillet heat some olive oil and cook chopped vegetables until soft. Add salt and pepper to vegetables if desired. Add to noodle and meat mixture.

Depending on how much barbecue sauce you like, I'd start with a little at a time and add as little or as much as you'd like. I used about 8-9oz. of my 18oz. bottle and was satisfied. Again, it's all about personal taste.

Heat through and serve with buttered bread! Enjoy!

*I am in no way affiliated with any of the products or websites linked. I was not paid to use the products linked. These are items that I personally use and like and would like to share.