Sunday, August 28, 2011
Wonderful pasta salad that is actually great all year long, and very easy to make.
1 14oz box of Pasta shells or other shape
2 5oz cans of chunk tuna in water
4 stalks of celery, trimmed, cleaned and cut into thin slices (1/8" - 1/4")
1 tsp Lemon Juice
1/2 tsp Black Pepper
1/2 tsp Celery Salt
1/4 tsp Celery Seeds
1/2-3/4 Cup of Mayonnaise or Miracle Whip
1. Cook pasta per the directions on the box and let cool with cold running water. Add the pasta to a mixing bowl.
2. Add the tuna, celery, lemon juice, black pepper, celery salt and celery seeds and mix.
3. Add the Mayonnaise or Miracle Whip (adjust amount to taste) and mix thoroughly. Enjoy!
I was demonstrating the Melcat inter-library loan feature to people at the Ross School of Business and I ended up requesting this book - Brownies! : favorite recipes for brownies, blondies & bar cookies.
They have a number of recipes that use brownie mix as the base - so I am calling these Doctored Brownies! I will make a few and record them out here. This one is called Easy Hazelnut Brownies (page 125). I did not have hazelnuts - so I played a bit. I used Pillsbury Chocolate Fudge - Family Size (19.5 oz).
1 Family Size Brownie Mix (makes 13" x 9" brownie)
3/4 cup toasted peanuts
1/2 cup Nutella Chocolate Hazelnut Spread
1. Heat oven to 350 degrees. Spray cooking spray on the bottom of a 13" x 9" pan.
2. Prepare the brownies as directed.
3. In a saute pan, toast peanuts over low heat (around ten minutes) - stirring often. Let cool and then crush into smaller pieces (you can use the bottom of a heavy glass).
4. Mix in Nutella Chocolate Hazelnut Spread until well blended.
5. Add to pan and bake for around 30 minutes, or until an inserted toothpick or knife comes out clean.
Adapted this recipe from a McCormick advertisement for their Garlic & Herb Perfect Pinch - which is an ingredient. It is fantastic! I think that you might use any Garlic and Herb Seasoning mix in its place.
2 lbs of boneless, skinless chicken breast, cut into slices around 1/3"
3/4 cup flour
2 tbsp McCormick Perfect Pinch Garlic & Herb Seasoning (or other seasoning mix)
4 tbsp Canola Oil (or another vegetable oil)
2 cups chicken broth
2 tbsp+1 tsp lemon juice
1 tbsp dried parsley
1. Mix the flour and the seasoning mix in a bowl. Dip cut chicken in water and coat both sides with mixture.
2. Heat 2 tbsp of oil over medium heat. Add chicken slices (filling the pan in a single layer) and cook for 3 minutes per side.
3. After cooking on both sides, remove and place on a plate under foil.
4. Heat the other 2 tbsp of oil and cook the remaining chicken the same way.
5. When the chicken is done cooking (and keeping warm), add the broth, lemon juice and around 2 tbsp of reserved flour mixture. Use a wisk to bring up the browned bits in the skillet and steadily mix for around 5 minutes. After around 4 minutes, add the dried parsley.
6. Pour over chicken and serve.
Sunday, August 21, 2011
Adapted from a recipe found on AnnArbor.com, this was a great side dish.
2-3 tbsp extra-virgin olive oil
1-2 tsp minced garlic (two cloves)
3 thin zucchini, ends trimmed and cut diagonally into 1/4" slices
1 tsp (or to taste) kosher salt
1/2 tsp (or to taste) ground black pepper
1. Heat oil in a saute pan over medium-high heat
2. Add Garlic and saute for 1 minute
3. Meanwhile, spread the zucchini slices and sprinkle with salt and pepper to taste.
4. Place the salt/pepper zucchini slices in the pan - spice side down - and then sprinkle the tops with salt and pepper.
5. Cook for around 3 minutes and turn over for another 3 minutes.
Enjoy as a side with just about anything! Great when the veggies are fresh.
Heat oil over medium heat in a large skillet. Add garlic and saute for 1 minute. Add zucchini slices in a single layer and cook 2-3 minutes per side, until golden. Sprinkle with salt and pepper, then serve.