Tag: food

Recipes

Jalapeno Poppers

by analeaclaireLeave a Comment on Jalapeno Poppers

Two Quick Jalapeno Poppers- An Oddly Satisfying Snack.

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Pizza Poppers

Serves: 2

Yield: 8 Poppers

Total: 35 min

Ingredients:
  • 4 Jalapeno’s ( halved, deveined, and washed.)
  • 1/2 Cup Pizza sauce (homemade, or store bought.)
  • Pepperoni’s
  • 2 Tbsp Cream Cheese
  • 1 Tbsp Parmasean
  • Shredded Mozzarella Cheese

Preparation:
  • Preheat oven to 375 F
  • Cut the Jalapeno’s in half long ways and remove the seeds and veins- wash well.
  • In a small mixing bowl, combine Pizza Sauce, parmasean, and cream cheese. Mix well.
  • Using a spoon, generously fill the shells in each jalepeno.
  • Rip the pepperoni slices into 1/4 peices and build on top of sauce. I didn’t specify how much, becasue that’s your preference. You can also use sausage or mushroom (Any of your pizza topping favorites!)
  • Top it off with shredded cheese until full coverage.
  • Bake for 20-30 Minutes.

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Bacon Wrapped Jalapeno Poppers

Serves: 2

Yield: 8 Poppers

Total: 35 min.

Ingredients:
  • 4 Jalapeno’s ( halved, deveined, and washed.)
  • 4 Slices of bacon (cut in half)
  • 1/4 Cup Peanut Butter
Preparations:
  • Preheat oven to 350 F
  • Cut the Jalapeno’s in half long ways and remove the seeds and veins- wash well.
  • Fill 1/2 shells generously with peanut butter
  • Wrap with bacon slice. (I wrapped tight enough, so no toothpick was necessary- You can if needed.)
  • Cook 25-30 min, until bacon is brown and appears to be fully cooked.
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Recipes

Roasted Veggie Eggs Benedict

by analeaclaireLeave a Comment on Roasted Veggie Eggs Benedict
Roasted Veggie Eggs Benedict

Who doesn’t love a good Benny for Sunday brunch? Especially now that Mother’s day is coming up, treat yo mama right to this delicious meal! I remember when I was younger every mother’s day I would make my mama her favorite breakfast which was Salmon Locks Eggs Benedict. Even though I am not a fan of smoked locks, I have had enough practice to now grow in tune to my own taste and liking. So here is my favorite combination of flavor on my Benny!

Serves: 1

Ingredients

Process

  • I start with the Hollandaise sauce. I get a small sauce pan and follow the directions on the back. (Requires you to melt 1/4 Cup butter, add water and mix and stir gradually until thick.) I set this aside on warm or covered.
  • Heat up a frying pan on medium- low heat and add 1 Tbsp of extra virgin olive oil to the pan, allowing it to heat up. Chop up the tomatos, mushrooms, and brussels and add to pan. Stir to allow full coverage from oil and cook until it first starts to soft, then reduce heat to low. and add ham to side of pan to warm up.
  • Toast the two halves of english muffin in toaster and I like it lightly buttered.
  • As the veggies/ham are roasting in pan, you will want to start cooking your eggs. I prefer poached eggs, but I also have cooked over easy on my lazy days. To Poach: Heat up water to a boil. I usually start by grabbing a spoon and make circles in the water along the perameter making into a whirlpool effect- gently crack an egg in the center and continue to circle the pan until the egg is fully white and appears to be cooked. Remove with a small strainer spoon.
  • The Build Up: Place english muffins on plate, then add the ham slices to each slice of english muffin. Add the poached eggs to the ham and lay out the roasted veggies. Drizzle, or pour the hollandaise sauce and top off with 1-2 tsp capers.

Enjoy!


Recipes

Chicken Piccata & Pasta

by analeaclaireLeave a Comment on Chicken Piccata & Pasta
Chicken Piccata & Pasta

Chicken Piccata was one of my first meals I was excited to make. I have never liked cooking. After having a family, I made meals because I had to, not because I had a passion for it. This meal was inspired by the Cheesecake Factory- When I tried it there for the first time, I was so impressed by the complimenting flavors of zest and savory, I definitely had to make it at home… a lot! As a beginner in cooking, I loved making this meal because it was so easy to make, and it tasted like I was experienced cook!

Ingredients:

Breading:

  • 1 Cup All Purpose Flour
  • 1 Tsp Salt
  • 1 Tsp Black Pepper
  • 1 Tsp Paprika

Garnish:

  • Chopped Parsley
  • Shaved Parmasean
  • Angel Hair Pasta

Poultry and Produce:

  • 6-8 Chicken Tenderloins (tenderized.)
  • 4-6 Tbsp Canola or Vegetable Oil (For cooking Chicken.)
  • 2 Tbsp butter
  • 1 Small Yellow Onion
  • 3-4 cloves Garlic (I love garlic.)
  • 4-5 White Mushrooms
  • 2 Tbsp Capers
  • 1 1/2 Cups White wine… I always start with one cup…and splash in more 😉
  • 1/2 Large Lemon

Process:

  • Starting with the breading, mix all ingredients together in large mixing bowl.
  • Then take two pieces of wax paper, and place Chicken Tenderloins in between to tenderize. (I don’t have a kitchen hammer, so I used the back of a large cooking spoon.)
  • Bread the Chicken once and evenly. Then, DO…IT..AGAIN. (Typically, I’d egg wash, but I prefer a thin breading. You’re more than welcome to dip in egg if that’s what you prefer! I mean, you’re making this for you right now…not me.) Then cook the chicken in oil and 1 Tbsp butter for about 3-6 minutes each side. Remove from pan and set aside. (Around this time, I start boiling water for noodles, and start making them.) I like to save a 1/2 cup of pasta water to thicken sauce up a little bit.
  • With remaining oil and what’s left of chicken debris, throw in chopped and minced garlic and onion on medium heat until fragrant and onion is translucent. Then, add chopped mushrooms until soft.
  • Add in White wine, allow it to simmer down some and then squeeze in lemon juice and add capers. Reduce heat. You can add the 1/2 cup of pasta water to the mix as well.
  • Drain noodles and mix in with sauce. Place chicken on top and garnish with chopped parsley and Parmesan. I like to spoon out capers, a little sauce, and onion/garlic mix and drape it over chicken because the sauce is more loose.

Now, Eat!

Recipes

Smoked Teriyaki Beef Jerky

by analeaclaireLeave a Comment on Smoked Teriyaki Beef Jerky
Smoked Teriyaki Beef Jerky

Beef Jerky has always been a favorite growing up, especially the teriyaki flavored jerky! A fond memory of this treat was snacking on the road when our family vacation would cross many states. Although I have always favored the sweetness of the teriyaki, I have grown to a more bold liking. I added a smokey taste to the mix and I am so pleased with the outcome of the flavor combination.

Jerky requires a lot of time to make, but the preparation is quite simple. I was still able to do everything I needed to do throughout the day. So as intimidating as the time commitment was, I was still overall pleased about how smooth this trial and (lack of error) there was!

Serves: 4

Ingredients needed:

  • 2 Pounds Round Eye Steak
  • 1/2 Cup Worcestershire Sauce
  • 3/4 Cup Teriyaki Sauce
  • 2 Tbsp Kappa brand Black Maple (http://www.kappafoods.com/products/black-maple/ )
  • 1/4 Cup Soy Sauce
  • 2 Tsp Sesame Oil
  • 2 Tsp Garlic Powder
  • 2 Tsp Onion Powder
  • 1 Tsp Black Pepper
  • 1 Tsp Salt
  • 2 Tbsp Brown Sugar
  • 1/2 Tsp Red Pepper Flakes
  • 1 Tbsp Honey

Process:

  • Before I prepared the marinade, I put the chunk of meat in the freezer for about 20-30 minutes. This helped getting a nice clean cut for a favored size.
  • Mix all of the ingredients together and mix well in a bowl big enough for meat slices to be accommodated as well.
  • After the meat is well chilled, cut in about 1/4 inch slices against the grain.
  • With a gallon size ziplock bag, place sliced meat and marinade together and mix well to ensure full coverage.
  • Place in refrigerator to marinate for 8- 10 hours.

I used my oven to cook my Jerky. I had the temperature set to the lowest degree which was 170 degrees Fahrenheit. I also had adjusted my racks to the highest rack and lowest rack used. The bottom was lined with aluminum foil for minimal clean up and catch any excess marinade.

  • After taking the meat from out of the bag, I patted dry the slices. (Make sure the red pepper flakes are evenly distributed.)
  • I used water soaked wooden skewers that you can find in just about any grocery store to hang the Jerky.
  • I hung about 6 slices on each skewer making sure they don’t touch each other, and enough room to hold the ends when removing from oven.
  • The cooking time did take about 7-8 hours. My marinade was dark as it was, so after the cooking was done, it looked as of a charred color, but depending on your oven settings it could potentially require more or less time. You can check my simply ripping into a piece!

Enjoy!