Saturday, November 8, 2014
Pesto Cream Tortellini
Family favorite and so fast, not to mention it looks fancy and it's easy. Best combination! Highly recommend. We love this recipe.
Simmer 1 cup heavy cream with 1/4 cup pesto in a skillet until slightly thickened. Stir in 1/4 cup grated parmesan. Toss with 12 ounces cooked tortellini and 2 cups steamed broccoli.
Feast.
Shrimp Stir Fry with Snow Peas and Coconut Curry Sauce
I'm a big fan of the "ethnic" foods so get ready for a wave of these delicious recipes I've been hoarding :)
This one was delicious with the slightly sweet and creamy coconut sauce. We absolutely LOVED all the veggies that filled this up. Lots of great color and delicious!
INGREDIENTS
- 1 pound shrimp, peeled and deveined (I used frozen and thawed them beforehand)
- 2 teaspoons soy sauce
- 2 tablespoons vegetable oil
- 1 bell pepper, cored, seeded, and sliced (any type will do)
- 8 ounces snow peas, strings removed
- 1 cup bean sprouts
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger (scared of fresh ginger? don’t be…it can be peeled and frozen easily to be used at anytime)
- 1 cup coconut milk
- 1 tablespoon fish sauce
- 1-2 teaspoons red curry paste (I used 2 teaspoons for a doubled recipe – this paste can be found in most grocery stores in the Asian foods aisle near the Thai ingredients)
- 1 teaspoon light brown sugar
- 1 teaspoon cornstarch
Shrimp Stir Fry:
Coconut-Curry Sauce:
DIRECTIONS
- For the sauce, combine the sauce ingredients in a medium bowl (I doubled the sauce because we love extra sauce in our family). Set aside. Toss the shrimp with soy sauce. Heat 2 teaspoons of oil in a 12-inch nonstick skillet over medium heat until shimmering. Add shrimp and cook, stirring occasionally and breaking up any clumps, until curled and lightly browned, about 1 1/2 minutes. Transfer the shrimp to a clean bowl.
- Add 1 more tablespoon of oil to the pan and return to medium heat until shimmering. Add bell pepper and cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in snow peas and bean sprouts and cook for one more minute.
- Clear the center of the pan and add remaining 1 teaspoon oil, garlic and ginger. Cook, mashing garlic mixture into the pan with the back of a spatula, until fragrant, about 30 seconds. Stir in cooked shrimp. Whisk sauce to recombine and add to pan, bringing to a simmer. Cook until the sauce thickens, 1 to 2 minutes. Serve immediately.
Coconut-Pecan German Chocolate Pie
Maybe a new pie for Thanksgiving?
Enjoy!
Ingredients
1/4 teaspoon salt 6 tablespoons cold lard FILLING: 4 ounces German sweet chocolate, chopped 2 ounces unsweetened chocolate, chopped 1 can (14 ounces) sweetened condensed milk 1 teaspoon McCormick® Pure Vanilla Extract 1 cup chopped pecans TOPPING: 1/2 cup heavy whipping cream 2 egg yolks 1 cup flaked coconut 1 teaspoon McCormick® Pure Vanilla Extract 1/4 cup chopped pecans
Directions
- In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight.
- Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
- Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°.
- In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack.
- Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.
- In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.
- Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold. Yield: 8 servings.
Tuesday, November 4, 2014
Smoky Honey Mustard Pork Chops
The BEST pork chop recipe I have found in a long time!! We just had this for dinner tonight and everyone loved it! Relatively fast and easy. Found this on ourbestbites.com -- they always have such great recipes.
The only problem I encountered was when I was broiling them, I checked the temperature after the recommended time (8-10 mins) and they were far from being hot enough (165 degrees) so I ended up adding about 15 minutes (in smaller increments of time) until they were finished. I would highly recommend slicing your pork chops thinner (1" thick at most) to avoid this problem.
Smoky Honey Mustard Pork Chops
4 4-6 oz. pork loin or sirloin chops
Kosher salt and pepper
Liquid Smoke
3 Tbsp. Dijon or whole grain mustard
1 1/2 Tbsp. honey
2 cloves minced garlic
Sprinkle pork chops with Kosher salt and freshly ground pepper. Give them a liberal dousing of liquid smoke (you can usually find this either near the seasonings or the BBQ sauce/condiments in the grocery store). Set aside.
Heat oven broiler to high or preheat grill. Combine honey, garlic, and mustard. Place pork chops on broiler pan/grill and cook for 4-5 minutes. Turn and cook another 4-5 minutes. You want the internal temperature to be at least 165 (that’s a little pink inside), but you also don’t want to overcook them because they’ll become tough. So you may need to adjust your cooking times a little, bearing in mind that they have two minutes to cook after the initial 8-10 minutes.
Baste with honey mustard mixture and cook an additional minute. Turn and baste other side; cook for one additional minute. Remove from heat and allow to stand a few minutes to seal in the juices.
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