2 Pounds of 90/10 ground beef (Alan likes to use 85/15, which works well too)
1/3 Cup of rough chopped fresh parsley from the herb garden..if you don't have an herb garden, I suggest you start one then revisit this :)
2 Tbsp of soy sauce
1/2 Tsp of garlic powder
1/4 Tsp fresh ground pepper
2 Tbsp minced sweet onion
1 Cup of bread crumbs
1/3 Cup of ketchup
1 Tsp crushed red peppers
2 egg whites (or egg beater equivalent)
Dash of salt
Preheat oven to 350 and spray a banking sheet with a thin layer of Olive Oil Pam. Throw all ingredients into a large mixing bowl and combine thoroughly by hand. Form into cocktail size balls and place onto your prepped baking sheet. Pop into oven for 40-45 minutes until the tops of your balls are nicely browned. Do not open oven to check..that's what that lil oven light is for!!
Suggestions
-Bake the balls for slightly less time, 30 minutes. Remove from oven and gently remove from baking sheet and place into simmering marinara sauce
-Bake the balls for slightly less time, 30 minutes. Remove from oven and gently remove from banking sheet. Place into a slow cooker on low and cover with bbq sauce. You can sub the bbq sauce for teriyaki sauce and add some fresh pineapple chunks too!
Tuesday, May 25, 2010
Tuesday, May 18, 2010
Homemade Fajita Seasoning
1 tbsp Chili Powder
2 tsp Cumin
1 tsp Fresh Ground Black Pepper
1 tsp Table Salt
1/2 tsp Paprika
1/2 tsp Oregano
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
1/4 tsp Crushed Red Peppers (ground into smaller bits) or Cayenne for those of you who are bold :)
A dash of dried parsley
Combine all with a whisk. Store up to a month in an air tight container.
Suggestions:
-Rub over thinly sliced chicken breast and slowly cook over low-medium heat in a stainless steel pan with a teensy bit of olive oil.
-Toss sliced bell peppers, sweet onions, and mushrooms into a tbsp or so of seasoning. Place into a slightly deep searing pan with a bit of olive oil. When veggies are slightly cooked, add a tbsp of water (have lid to pot ready in other hand) and cover with lid for approximately 2 minutes so that the veggies can continue to tenderize with the steam from the water.
2 tsp Cumin
1 tsp Fresh Ground Black Pepper
1 tsp Table Salt
1/2 tsp Paprika
1/2 tsp Oregano
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
1/4 tsp Crushed Red Peppers (ground into smaller bits) or Cayenne for those of you who are bold :)
A dash of dried parsley
Combine all with a whisk. Store up to a month in an air tight container.
Suggestions:
-Rub over thinly sliced chicken breast and slowly cook over low-medium heat in a stainless steel pan with a teensy bit of olive oil.
-Toss sliced bell peppers, sweet onions, and mushrooms into a tbsp or so of seasoning. Place into a slightly deep searing pan with a bit of olive oil. When veggies are slightly cooked, add a tbsp of water (have lid to pot ready in other hand) and cover with lid for approximately 2 minutes so that the veggies can continue to tenderize with the steam from the water.
Monday, May 17, 2010
"Pork Choppies"
This is one of Alan's masterpieces..
3 super good lookin pork choppies
1 cup of egg beaters
2 cups of garlic bread crumbs
2 cups of wheat flour
a smidgen of salt & pepper
Olive oil
Pre-heat oven to 325 degrees with a stainless steel 12 inch pan heating up inside. Place a nonstick pan on the (non coil) burner with a tad bit of olive oil on medium heat. Dig up 3 semi wide, semi deep dishes and place the egg beaters, bread crumbs and flour in each, separately. Dredge the pork chops in the flour then into the eggies..then let them frolic in the bread crumbs for a second. Place gently into the nonstick pan and let them tan for approximately 5 minutes per side. Remove stainless steel pan from the oven and spray with non stick cooking spray. Transfer choppies to the stainless steel pan and toss into oven for 11 minutes. Flip flop them. 11 minutes again. Pweese be sure that the internal temp is 160! Bon Apetit!
3 super good lookin pork choppies
1 cup of egg beaters
2 cups of garlic bread crumbs
2 cups of wheat flour
a smidgen of salt & pepper
Olive oil
Pre-heat oven to 325 degrees with a stainless steel 12 inch pan heating up inside. Place a nonstick pan on the (non coil) burner with a tad bit of olive oil on medium heat. Dig up 3 semi wide, semi deep dishes and place the egg beaters, bread crumbs and flour in each, separately. Dredge the pork chops in the flour then into the eggies..then let them frolic in the bread crumbs for a second. Place gently into the nonstick pan and let them tan for approximately 5 minutes per side. Remove stainless steel pan from the oven and spray with non stick cooking spray. Transfer choppies to the stainless steel pan and toss into oven for 11 minutes. Flip flop them. 11 minutes again. Pweese be sure that the internal temp is 160! Bon Apetit!
"How can you resist" honey mustard
1/2 cup of dijon mustard (365 from Whole Foods is the best!)
1/2 cup of honey (plain only, pweese)
2 tbsp of olive oil (the kind that you would dip your baguette in)
a few cranks of fresh ground pepper
a teensy bit of fresh ground salt
Mix all ingredients in a bowl with a whisk and whalla! :)
Suggestions:
-pour over 2-3 chicken breasts, halved, then grill on the barbie.
-store in an air tight container and drizzle over your fabulous salad
-place into a cutesy bowl and serve with a fresh veggie tray
1/2 cup of honey (plain only, pweese)
2 tbsp of olive oil (the kind that you would dip your baguette in)
a few cranks of fresh ground pepper
a teensy bit of fresh ground salt
Mix all ingredients in a bowl with a whisk and whalla! :)
Suggestions:
-pour over 2-3 chicken breasts, halved, then grill on the barbie.
-store in an air tight container and drizzle over your fabulous salad
-place into a cutesy bowl and serve with a fresh veggie tray
all about me :)
Hiiiii!! :) I'm Tracie..a mortgage planner by day and a super dooper kitchen hog by night/weekend. I absolutely love my job as a mortgage planner...everything about it is exciting and rewarding. My team consists of the most fabulous assistant ever (Michelle) who keeps the day to day running smooth and as seamless as possible, keeps me in check, and most importantly..laughs at my jokes (funny or not) and also an amazing processor/underwriter who makes life so easy sometimes. So..what the heck do I do exactly?!? Well, we walk the path of home ownership or refinance (hand in hand) with our clients and get to know them on a very personal basis...we believe in professionalism with out a doubt, but also believe that being stuffy is no fun. We currently operate by referral only and have a flourishing business...if you think that anyone you know would appreciate my team's help..definitely feel free to send them my info!
On a personal note..I'm 28..learned to cook when I was....ohhh...26? I always loved food (ask my mom..and see pics of me being 160lbs and 5 feet tall) but never knew how FUN it would be to actually create it. I started with the Foreman Grill (go ahead and laugh!) which was challenging on it's own! Then oh my gosh...I discovered Williams Sonoma and Crate and Barrel aka Heaven on earth. I slowly graduated from the Foreman Grill to a non stick pan to a whole set of pans to a bright red, sexy as can be KitchenAid Pro stand mixer and an oh so loving Le Creuset! The boyfriend (Alan) is the guinea pig of the creations and so far, he doesn't mind at all! He lets me take over the kitchen while he does his P90x, mows the lawn, shops on the net, or does boy things! Nothing like a good ol' fashion compromise! Speaking of the kitchen..it just went from a fabulous red to soothing green after the house paint job...sad that I miss the red, but I will live because he DID agreed to a red patio umbrella and red pot holders!!
Over the past year or so, I have been asked nicely to provide the recipes for the little creations..so here goes! xoxo
"Cooking is like love. It should be entered in with abandon or not at all" - Harriet Van Horne
On a personal note..I'm 28..learned to cook when I was....ohhh...26? I always loved food (ask my mom..and see pics of me being 160lbs and 5 feet tall) but never knew how FUN it would be to actually create it. I started with the Foreman Grill (go ahead and laugh!) which was challenging on it's own! Then oh my gosh...I discovered Williams Sonoma and Crate and Barrel aka Heaven on earth. I slowly graduated from the Foreman Grill to a non stick pan to a whole set of pans to a bright red, sexy as can be KitchenAid Pro stand mixer and an oh so loving Le Creuset! The boyfriend (Alan) is the guinea pig of the creations and so far, he doesn't mind at all! He lets me take over the kitchen while he does his P90x, mows the lawn, shops on the net, or does boy things! Nothing like a good ol' fashion compromise! Speaking of the kitchen..it just went from a fabulous red to soothing green after the house paint job...sad that I miss the red, but I will live because he DID agreed to a red patio umbrella and red pot holders!!
Over the past year or so, I have been asked nicely to provide the recipes for the little creations..so here goes! xoxo
"Cooking is like love. It should be entered in with abandon or not at all" - Harriet Van Horne
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