Tomatoes & Spinach

Double Tomato Bruschetta by Allrecipes.com
Cooked by Qiong


3 roma (plum) tomatoes, chopped
1/4 cup sun-dried tomatoes, packed in oil
1 1/2 clove minced garlic
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons fresh basil, stems removed
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/2 French baguette
1 cup shredded mozzarella cheese (we used fresh mozzarella in small chunks)

Preheat the oven on broiler setting.
In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
Broil for 5 minutes, or until the cheese is melted.

Cranberry Spinach Salad by Allrecipes.com
Prepared by Qiong

1-1/2 teaspoons butter
1/4 cup and 2 tablespoons almonds, blanched and slivered
1/2 pound spinach, rinsed and torn into bite-size pieces
1/2 cup dried cranberries
1 tablespoon toasted sesame seeds
1-1/2 teaspoons poppy seeds
1/4 cup white sugar
1 teaspoon minced onion
1/8 teaspoon paprika
2 tablespoons cider vinegar
1/4 cup vegetable oil (we use olive oil)

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a smedium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Go Seahawks

SUPER SUPER Nachos by Qiong

1 pound ground beef
1 onion, finely diced
3 green onions, chopped
salt and pepper to taste
4 cups shredded Mexican cheese or the mixture of cheddar and pepper jack cheese
1 (14 ounce bag) package tortilla chips
1 jar sliced jalapeno pepper
1 jar of salsa
1 can of sliced olives

In a large frying pan, brown ground beef with onion, salt and pepper over medium heat. Break the meat into small bits, drain off the grease.

LAYERING
1st layer: half bag of chips
2nd layer: half the cheese
3rd layer: all cooked ground beef
4th layer: half the salsa, some sliced jalapeno pepper, and some sliced olives
5th layer: the rest of the chips
6th layer: the rest of the cheese
7th layer: the rest of the salsa, jalapeno pepper, olives, and green onions

Preheat oven 350F and bake for 15 minutes. YUM!!!

Oh baby, I'm gonna eat you after I cook you!

It was SUPER!

...as they kiss, consume...

“These violet delights have violent ends

And in their triumph die, like fire and powder.

Which, as they kiss, consume. The sweetest honey

Is loathsome in his own deliciousness

And in the taste confounds the appetite.

Therefore love moderately: long love doth so:

Too swift arrives as tardy as too slow."

Sweet, Tart, and Spicy Shrimp and Zucchini Salad

Baked Salmon by Allrecipes.com
Cooked by Qiong & Dave

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 brown sugar
1/3 cup water
1/4 cup vegetable oil

Season salmon fillets with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

Preheat oven for 350F
Cook salmon for 25 minutes, or until the fish flakes easily with a fork.

Shrimp and Cucumber Salad by bon appetit.com
Cooked by Qiong (changed cucumber to zucchini)

DRESSING
1/4 cup fresh lime juice
3 tablespoons golden brown sugar
2 tablespoons fish sauce (such as nam pla or nuoc nam)
2 tablespoons vegetable oil
1 tablespoon finely grated lime peel
1 teaspoon hot chili paste (such as sambal oelek)
1 teaspoon grated peeled fresh ginger

SALAD
2 pounds Persian or Japanese cucumbers (about 8)
1 1/2 teaspoons salt
1 tablespoon vegetable oil
3/4 cup lightly salted roasted peanuts
1 pound cooked deveined peeled medium shrimp
4 cups thinly sliced Napa cabbage
1 large red bell pepper, cut into matchstick-size strips
3 green onions, cut into matchstick-size strips
1/2 cup fresh cilantro leaves
1/2 cup torn fresh Thai basil leaves or regular basil leaves
2 teaspoons black sesame seeds, toasted

FOR DRESSING
Whisk all dressing ingredients to blend in small bowl; let dressing stand while preparing salad.

FOR SALAD
Peel half of cucumbers; cut in half lengthwise and scoop out seeds with small spoon. Cut into 1/4-inch cubes (about 2 cups) and place in large strainer set over bowl.
Cut off ends from remaining cucumbers and cut in halflengthwise. Scoop out seeds. Cut halves crosswise into 1/4-inch-thick slices (about 2 1/2 to 3 cups); add to strainer. Sprinkle with 1/2 teaspoons salt; let drain 30 minutes.

Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add peanuts; saute until golden. Using slotted spoon, transfer peanuts to paper towel to drain.

Combine shrimp, cabbage, bell pepper, green onions, cilantro, and basil in large bowl.
Pat cucumber pieces dry and add to salad. Toss with dressing; sprinkle with peanuts and black sesame seeds.

Sunshine out... sun-dried tomatos in

The following recipes are from Barbara Fairchild's cookbook Bon Appetit
Braised chicken in sun-dried tomato cream cooked by Dave

2 skinless boneless chicken breast halves
1 tablespoon oil from oil-packed sun-dried tomatoes
3 garlic cloves, thinly sliced
1/2 cup dry white wine (we used red wine instead)
1/3 cup whipping cream
1/4 cup drained oil-packed sun-dried tomatoes, thinly sliced
3 tablespoons thinly sliced fresh basil

SPRINKLE chicken with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken to skillet and saute until golden, about 4 minutes per side. Add garlic and stir 30 seconds. Add wine, cream, and tomatoes; bring to boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is just cooked through, about 3 minutes. Transfer chicken to plates. Add basil to sauce in skillet. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes. Season sauce to taste with salt and pepper; spoon over chicken and serve.

Stir-fried sesame asparagus cooked by Qiong

2 tablespoons soy sauce
2 teaspoons sugar
2 tablespoons Asian sesame oil
2 garlic cloves, chopped
2 pounds asparagus, ends trimmed, cut on diagonal into 2-inch-long pieces
4 teaspoons sesame seeds

STIR soy sauce and sugar in small bowl until sugar dissolves. Heat oil in heavy large skillet over medium-high heat. Add garlic and stir 15 seconds. Add asparagus and stir-fry until crisp-tender, about 4 minutes. Add soy mixture and toss until asparagus is coated, about 1 minute longer. Season to taste with salt and pepper. Transfer to bowl; sprinkle with sesame seeds and serve.

Labor Day

...cooking!

The following recipes are from Barbara Fairchild's cookbook Bon Appetit

Chicken breasts stuffed with goat cheese and basil cooked by Dave

Chicken 

4 skinless boneless chicken breast halves

1/2 cup soft fresh goat cheese (about 4 ounces)

2 green onions, thinly sliced

3 tablespoons thinly sliced fresh basil

1 large egg, beaten to blend

1/2 cup plain dry breadcrumbs

2 tablespoons (1/4 stick) unsalted butter, melted

Mushroom-wine sauce

1/4 cup (1/2 stick) unsalted butter

8 ounces mushrooms, sliced

1/4 cup dry white wine

2/3 cup low-salt chicken broth

4 tablespoons (1/2 stick) chilled unsalted butter, cut into 4 pieces

FOR CHICKEN: Using meat mallet, pound chicken between sheets of waxed paper to thickness of 1/4 inch. Pat chicken dry.

MIX cheese, green onions, and basil in small bowl to combine. Season to taste with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Starting at one long side, roll chicken up into tight cylinders. Tie ends with kitchen string to secure. Dip chicken in egg, allowing excess to drip back into bowl. Roll in breadcrumbs, shaking off excess. (Can be prepared 4 hours ahead. Cover and refrigerate.)

PREHEAT oven to 350F. Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes.

FOR MUSHROOM-WINE SAUCE: Meanwhile, melt 1/4 cup butter in heavy large skillet over medium heat. Add mushrooms and saute until tender, about 8 minutes. Add wine and boil 3 minutes. Add broth and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in chilled unsalted butter, 1 piece at a time. Season sauce to taste with salt and pepper.

REMOVE string from chicken. Cut rolls crosswise into 1/2-inch-thick rounds. Fan on plates. Serve immediately, passing sauce separately.

 

 

Green beans with shiitake mushrooms cooked by Qiong

6 tablespoons (3/4 stick) butter, divided

8 ounces fresh shiitake mushrooms, stemmed, caps sliced

2 shallots, chopped

2 garlic cloves, minced

2 pounds slender green beans, ends trimmed

2/3 cup low-salt chicken broth

MELT 3 tablespoons butter in large nonstick skillet over medium-high heat. Add mushrooms and saute until tender, about 5 minutes. Transfer mushrooms to medium bowl. Melt remaining 3 tablespoons butter in same skillet. Add shallots and garlic; saute until soft, about 2 minutes. Add green beans and toss to coat. Pour broth over green bean mixture. Cover and simmer until liquid evaporates and beans are crisp-tender, about 10 minutes. Stir in shiitake mushrooms. Season to taste with salt and pepper. Transfer to platter and serve.

 

Blood orange juice mojito