Pizza Spam Bake (2012 - Week 19)

Week 19 Featured Ingredient: Spam

Jeremy came home with a can of Spam, so I decided I might as well use it.  This was a good recipe.  Can't go wrong with hiding the spam in a cheesy casserole.  In the future, I would use less cheese and more sauce.  I used Wisconsin Badger pasta... you can see the W-shaped red and white pasta if you look closely (well, more like pink and off-white).  :)

Pizza Spam Bake
Serves: 6-8

Ingredients:
1 (16oz) package elbow macaroni (or other pasta)
1 (12oz) can SPAM, cubed
1 cup Hormel Pepperoni, cubed
1 onion, diced
1 tablespoon olive oil
1 (16oz) jar pizza sauce
2 pinches salt
1 pinch pepper
1/2 tablespoon basil
1 teaspoon oregano
4 cups (16 oz) shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Directions:
Cook pasta according to package directions.  Meanwhile, in a large skillet, saute the Spam, pepperoni, and onion in oil until lightly browned.  In a large bowl, combine macaroni, Spam mixture, pizza sauce, and seasonings.  Slowly stir in 3 cups mozzarella cheese.  Transfer to a large casserole dish or 9x13" baking pan.  Sprinkle with remaining mozzarella and Parmesan cheese.   Cover and bake at 350º for 30 minutes.  Uncover and bake another 5-10 minutes.

Mango-Chipotle-Agave Chicken (2012 - Week 18)

Week 18 Featured Ingredient:  Agave Nectar

Happy Cinco de Mayo!
I went Agave Nectar crazy this week.  I saw it in the baking aisle of the grocery store and decided to use it this week since most Agave nectar is produced in Mexico and today is Cinco de Mayo.  Agave nectar is a liquid sweetener that comes from the Agave plant.   Anyway, here are my Cinco de Mayo recipes.... enjoy!!

Mango-Chipotle-Agave Chicken 

(on Cilantro-Lime Rice and Cumin Black Beans)

Ingredients:
Chicken breasts, boneless, skinless
mango, cut into strips
rice
cilantro, chopped
lime juice
black beans, rinsed and drained
ground cumin
 
Marinade Ingredients:
1-2 cups chopped mango
1 cup mango juice (I used Tropicana Orange-Mango juice)
2 tablespoons amber agave nectar
1 cup fresh cilantro
1 shallot, chopped
4 cloves garlic, minced
3 chipotle peppers in adobo sauce (add an extra if you like lots of heat)
1 tablespoon adobo sauce
2 tablespoons lemon juice
2 tablespoons rice wine vinegar
1 tablespoon canola oil
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper


Directions:
Throw all the marinade ingredients into a blender and puree it.  Reserve half the mixture, and pour remaining half into a large resealable plastic bag and put chicken breasts in the bag and massage until chicken is coated well.  Refrigerate and let marinate for at least 6-8 hours.

Remove chicken from bag and sear breasts in large skillet on medium-high heat for 2-4 minutes per side, depending on thickness of breasts (internal temperature of 160ºF).  Pour reserved mixture over chicken and let reduce in pan to get a nice sauce, occasionally basting chicken.

Cook the rice according to package directions and toss with chopped cilantro and lime juice (I have no idea how much I used... I just squeezed whatever I felt like).   Cook the black beans and stir some ground cumin in with them. Place rice and beans on plate, top with chicken and sauce, and garnish with mango slices.  Enjoy!

Mexican Churro Balls with Agave Nectar Caramel Sauce

Ingredients:
1 cup water
1/3 cup butter
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup flour (Note: I ended up using over 2 cups flour to make this batter work at all!)
4 eggs
canola oil, for frying
1/2 cup sugar
1/2 teaspoon cinnamon (I used Penzeys Ceylon Cinnamon)

Caramel Sauce:
1&1/2 cups Agave nectar
1/2 cup heavy whipping cream
2 tablespoons butter
pinch sea salt

Directions:
To make donuts, in a medium saucepan, heat water, butter, sugar, vanilla, and salt over medium-high heat until the edges of the liquid start to bubble.  Add the flour all at once and stir briskly with a wooden spoon until well mixed. Remove from the heat and add eggs, one at a time, beating well with spoon after each.  The dough should look soft and glossy and retain a "hook" shape when the spoon is pulled from the dough.

Pour 1 to 2" of oil into a deep heavy skillet or pot.  Heat over medium heat.  Pipe dough (for crullers) or drop by spoonful (for balls) into the oil.  Don't overcrowd.  Fry, turning once, until golden brown.  Drain on paper towels.   Mix the sugar and cinnamon together and place in paper bag.  Drop a few donuts in bag and shake until coated.

For caramel sauce, mix all ingredients in saucepan over medium-high heat.  Cook 10-15 minutes, stirring occasionally.  For a thinner sauce, add more cream.  Serve.  Store sauce in fridge.

Agave Mint Limeade

Ingredients:
1/2 cup lime juice
2 tablespoons fresh mint leaves, crushed
2 tablespoons agave nectar
5 cups water
crushed ice

Directions:
Combine lime juice and mint leaves in blender.  Add agave nectar and water and stir.  Chill and serve with ice.

Crispy Kale Chips (2012 - Week 17)

2012 Week 17 Featured Ingredient: Kale

I've been wanting to try these "Kale Chips" for awhile now to see what all the fuss is about.  They're supposed to be crunchy, salty, and addictive like potato chips, but with actual nutritional content.  Well, they were okay, and I think they would have been a lot better if I had not added so much salt.  I decided to "spice up" the recipe by adding some Penzey's Old World seasoning but I didn't reduce the salt which was a mistake.  Yikes, too salty!  Still, not bad.

Crispy "Old World" Kale Chips
Serves: 6 - 8

Ingredients:

1 head kale
1-2 tablespoons olive oil (or cooking spray to lighten it up)
Penzey's "Old World" seasoning
sea salt (to taste, if needed)


Directions:
Remove the ribs from the kale and cut into 2-inch pieces. Toss with the olive oil and seasoning.  Lay on a baking sheet lined with parchment paper and bake at 300ºF until crisp, turning the leaves over once, about 10-15 minutes total.  Don't let them brown. Sprinkle with salt if necessary and serve as finger food.

Seared Ahi Tuna on a Pummelo & Tangelo Salad (2012 - Week 16)

2012 Week 16 Featured Ingredients: Pummelo & Tangelo

I saw a Pumello (aka Pomelo) in the produce department of Sendik's and asked myself, "What is that?"  So I put it in my basket and decided to make a recipe with it.  Turns out it is very similar to a grapefruit.  Not my favorite citrus fruit, but oh well.  I also picked up some Minneola tangelos for the first time as well.   Minneolas are a cross between a tangerine and grapefruit, but they looked and tasted a lot like oranges to me.  I liked them much better than the pomelo slices in the salad. And then I was browsing the meat/seafood department and saw two fine-looking Ahi tuna steaks and thought it would go well with the salad recipe which it did.  I rubbed them with a little salt, pepper, cayenne, and paprika.  Look at me, improvising my own recipe!!  :)

Seared Ahi Tuna on a Pummelo & Tangelo Salad
Salad Serves: 4-6

 Ingredients:
1 pummelo, peeled and sectioned
2 tangelos, peeled and sectioned
1 banana, sliced
4 cups baby lettuces or torn mixed greens
2 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons olive oil
1 tablespoon Dijon mustard
1/2 teaspoon sugar

Ahi Tuna Steaks
salt, pepper
ground cayenne pepper
ground paprika

Directions:
For vinaigrette, combine lime juice, orange juice, olive oil, mustard, and sugar in a screw-top jar.  Cover and shake well to mix.  Combine fruit in a bowl.  Pour vinaigrette over fruit and toss gently to mix. 

Place a small amount of olive oil in a large skillet and heat to medium-high.  Rub spices on tuna steaks and sear on skillet for 2-3 minutes on each side. 


Arrange salad greens, fruit, and tuna on plates to serve.

Asparagus and Prosciutto Fettuccine Alfredo (2012 - Week 15)

2012 Week 15 Featured Ingredient: Prosciutto

Here is the second recipe I made using prosciutto.  I wanted an excuse to use asparagus because it's all over the produce department right now and I thought this would be a good way to use both ingredients.   I really liked the flavor the prosciutto brought to the pasta along with the asparagus.  I combined various recipes for fettuccine alfredo and ended up just throwing ingredients into the pan.  I don't even know how much I added of certain things.  Oh well.  I'll try to estimate the best I can.  I just know that it was creamy and delicious.  :)

Asparagus and Prosciutto Fettuccine Alfredo
Serves: 4-6

Ingredients:
12-16 oz uncooked fettuccine
1&1/2 pounds fresh asparagus, trimmed and cut into 1" pieces
1 shallot, chopped
2 garlic cloves, minced
2 tablespoons butter
4-5 oz diced prosciutto
1 cup heavy cream 
1/3 cup white wine
2 oz cream cheese, cubed
1/2 cup grated Parmesan cheese
dash ground nutmeg
salt and pepper

Directions:
Cook fettuccine according to package directions.  
Meanwhile, in a large skillet, saute the asparagus, garlic, and onion in butter until tender.  Add the remaining ingredients.  Cook and stir over medium heat for 5 minutes or until cheese is melted and sauce is blended.  Drain fettuccine and toss with asparagus mixture.  Serve immediately.

Apple, Gouda, and Prosciutto Panini (2012 - Week 15)

2012 Week 15 Featured Ingredient: Prosciutto

When I told Jeremy that I was picking prosciutto as my ingredient of the week, he said, "Isn't that just ham?"  Well, yes, but it's a specialty Italian ham that is dry-cured instead of smoked like all other hams.  They're always using it on those Food Network cooking shows, so I decided to buy some and see what I could make.  This is the first of a few recipes I have planned using this ingredient.  I liked this Panini a lot, but I wish I would have used less mustard because it overpowered the apples and prosciutto.  Next time, I'd add a tomato slice and lettuce/spinach to add some healthy vegetables.

Apple, Gouda, and Prosciutto Panini
 
Ingredients (for each sandwich):
Whole wheat (or regular) baguette, cut in half
1 teaspoon Dijon mustard
1 slice Prosciutto
Apple slices (very thin)
1 slice Gouda cheese


Directions:
Heat a large nonstick skillet over medium heat and cook the prosciutto for 8 minutes, turning occasionally, until crispy. Remove from the pan and set aside on a paper towel.

Spread the mustard on one half of the bread. Lay the apple slices atop the mustard. Top with the prosciutto and cheese and remaining bread. Lightly coat both sides of the sandwiches with cooking spray.  Heat the same skillet over medium heat and toast the sandwiches for ~4 minutes per side, pressing down with a spatula often, until golden brown on both sides and the cheese is melted.

Carrot Cake Cheesecake

Ooooooh yeah.  It was good.  REALLY good.   How can you possibly go wrong with carrot cake and cheesecake and a yummy cream cheese frosting???!  Answer: you can't!   I found this recipe online and followed it exactly as is.  It's a winner in my book.  The ingredient list looks long, but this was actually really easy to make.  I cut the cake into 18-20 wedges for my family's Easter celebration which was just fine for a portion size.   And I even decorated it all pretty:

Carrot Cake Cheesecake

From CD Kitchen's Cheesecake Factory's Copycat Recipe 
Serves 8 to 20, depending on your slice size...

For the Cheesecake Batter:
16 oz cream cheese, at room temperature
3/4 cup sugar
1 tablespoon vanilla extract
1 tablespoon flour
3 eggs

For the Carrot Cake Batter:
3/4 cup vegetable oil
1 cup sugar
2 eggs
1&1/2 teaspoons vanilla extract
1 cup flour
1 teaspoon baking soda
1&1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ginger
8 oz can crushed pineapple, packed in 100% juice, drained well; reserve juice
1 cup grated carrots (from ~1-2 medium carrots)
1/2 cup shredded coconut
1/2 cup chopped walnuts

For the Pineapple Cream Cheese Frosting:
3 ounces cream cheese, softened
1 tablespoon butter, softened
2 cups confectioners' sugar (powdered sugar)
1 teaspoon vanilla extract
2-3 tablespoons reserved pineapple juice

Directions:
Preheat oven to 350˚F and grease a 9- or 9 1/2- inch springform pan.

For the cheesecake batter, in a large bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese and sugar until smooth.  Mix in the flour, eggs and vanilla until fully incorporated and no lumps remain.  Set aside.

To prepare the carrot cake batter, combine the oil, sugar, eggs and vanilla in a large bowl.  In a separate bowl, sift together the flour, baking soda and spices.  Stir into the egg mixture and mix well.  Add the pineapple, carrots, coconut and walnuts.  Stir until just combined.

To assemble the cheesecake, pour 1&1/2 cups of the carrot cake batter over the bottom of the prepared pan.   Drop spoonfuls of the cream cheese batter over the bottom layer of carrot cake, using up 1/4 of the batter and reserving the rest for the top layer. Top with large spoonfuls of remaining carrot cake batter.  Repeat with remaining cream cheese batter, spreading evenly with a knife.

Bake for 50 to 55 minutes or until cake is set and cooked through.  Cool completely, then cover and refrigerate.  When the cake is cold, prepare the Pineapple Cream Cheese frosting.

Pineapple Cream Cheese Frosting:
Using an electric mixer, combine the cream cheese, butter, sugar, vanilla and pineapple juice. Beat until smooth.  Add additional juice or sugar to desired spreading consistency.   Frost the top of the cheesecake.  Refrigerate 3 to 4 hours before serving.  Enjoy!!

Roasted Edamame Salad (2012 - Week 14)

2012 Week 14 Featured Ingredient: Edamame


I've been wanting to use this ingredient for awhile since it's supposed to be a super healthy food with lots of protein and various vitamins/minerals.  I figured Good Friday would be a good day for a meatless recipe.  I plan to take it to work tonight, so I'll update this page with a taste verdict in the morning.

Roasted Edamame Salad
Serves 4

Adapted from Alton Brown's Food Network Recipe 
 
Ingredients:
12 ounces fresh or frozen shelled edamame, about 2 cups
1/2 cup fresh corn kernels
1/4 cup finely diced scallion
1 clove garlic, minced
1 tablespoon olive oil
1/2 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup chopped fresh tomato
1/4 cup chopped fresh basil leaves
1 tablespoon red wine vinegar

Directions:
Place the edamame, corn, scallion, garlic, olive oil, chili powder, salt, and pepper into a 13x9 metal pan and stir to combine. Place on the middle rack of the oven and roast at 400ºF for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes. Add the tomato, basil, and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.

Tangerine Beef with Snap Peas (2012 - Week 13)

2012 Week 13 Featured Ingredient: Tangerines

I didn't know what to pick as my mystery ingredient this week, so when I saw tangerines in the store, I just went with that.   I found a Guy Fieri Food Network Recipe for Spicy Tangerine Beef and decided to make it.  It didn't turn out spicy at all so I removed that adjective from the title.  I added snap peas to the recipe because I thought it needed a vegetable.  This was one of the fastest and easiest recipes I've made.  Overall, this was an excellent meal with great flavor.  I really enjoyed it. 

Tangerine Beef with Snap Peas over Rice

Serves: 4

Ingredients:

3 tablespoons soy sauce

1 tablespoon corn starch

1 pound flank steak, cut in small pieces

2 tablespoons dry sherry

2 tablespoons hoisin sauce

2 tablespoons honey

1 tablespoon chili sauce

2 tablespoons reduced sodium soy sauce

1/4 cup freshly squeezed tangerine juice

3 tablespoons canola oil

2 tablespoons minced fresh ginger

3 scallions, chopped

2 tablespoons toasted sesame seeds

zest from tangerine peel

snap peas

rice

Directions:

Combine the soy sauce and cornstarch in a resealable plastic bag, and shake to mix well.  Add beef, seal bag, and let marinate for 20 minutes in refrigerator.

Whisk together the sherry, hoisin, honey, chili sauce, soy sauce, and tangerine juice.

In a large pan or wok, heat oil on high.  Add the ginger and beef and cook for 2 to 3 minutes.  Add the snap peas and sauce mixture and cook for another 2 minutes on medium heat until sauce thickens.   Serve over rice and garnish with scallions, tangerine zest, and sesame seeds.

Tabbouleh and Tandoori Chicken (2012 - Week 12)

2012 Week 12 Featured Ingredient: Bulgar

After four weeks of featuring a fruit or vegetable, I wanted to mix it up a little, so I chose Bulgar wheat since I had some in my cupboard that I had yet to use.   I decided to make Tabbouleh Salad with the Bulgar and then wanted some meat to go with it and made Tandoori Chicken.  I realize they don't originate from the same geographic area, but that's okay.   The Tabbouleh was good.  It was a nice light salad--something different.  For the chicken drumsticks, I combined a lot of random recipes, so it's probably not very authentic, but it was good, and that's all that really matters to me.  I made a yogurt dipping sauce for the chicken which I ended up using for strawberries instead.  :)

Tabbouleh

Makes ~8 servings


Ingredients:
1 cup hot water
1 cup bulgar whear
juice from 2 lemons (1/4 cup lemon juice)
2 tablespoons olive oil
1/2 tablespoon kosher salt
1 cup minced scallions, white and green parts
1 cup chopped fresh mint leaves
1 cup chopped fresh parsley
1 small cucumber, halved lengthwise, seeded, and diced
2 roma tomatoes, seeded and diced
extra lemon juice or zest if desired
1 teaspoon salt
1 teaspoon pepper


Directions:
In a large glass bowl, pour the hot water over the bulgar wheat.  Add the lemon juice, olive oil, and salt.  Stir to combine, and cover the bowl with plastic wrap.  Let sit at room temperature for 1 hour.   Add the remaining ingredients and season to taste.  Refrigerate and serve on large romaine lettuce leaf if desired.

Anne's Tandoori Chicken Drumsticks

Ingredients:
6 to 12 chicken drumsticks, skin removed

Marinade:
1 cup plain yogurt
2 tablespoons lemon juice
1 clove garlic, minced or crushed
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 teaspoon allspice
1/2 teaspoon ground cinnamon
2 teaspoons ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground ginger
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
couple drops of red food coloring (optional)


Yogurt Dipping Sauce 
(optional)... I ended up using mine for strawberries instead
1/2 cup yogurt
1/2 tablespoon honey
1/2 teaspoon ginger
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/2 Granny Smith apple, grated


Directions:
In a medium bowl, stir together the yogurt and lemon juice.  Add all the other marinade ingredients and whisk until you have a smooth, thick marinade. 


Put the chicken into one or two large plastic resealable bags and add the marinade.  Knead the bags until the chicken is well coated.  Squeeze out most of the air from the bags and zip closed.  Refrigerate for 12-24 hours.  Turn and knead the marinating chicken once or twice while in fridge.

Preheat oven to 475ºF.  Remove chicken from fridge, line a large roasting pan with foil, and lay a rack over the pan so that air can circulate under chicken.   Place well-marinated chicken drumsticks on rack and roast for 15 minutes (no peeking!).  Turn drumsticks over and roast for another 10-15 minutes.  Let rest in oven for 5 minutes.  Remove to warm platter and serve.  


If desired, make the yogurt dipping sauce for chicken by whisking all the ingredients together.