Category: MEMES & LINK PARTIES

Honey & Hoisin Grilled Trout – Fire Day Friday

This is a recipe I posted on my blog back in 2010… it’s just one of those dishes that never got the recognition it deserved, so I thought to myself.. why not bring it back?  Feature it just one more time so everyone can see I don’t just eat Tilapia – my fish love goes way deeper than that!
This is a very simple, very light dish.  Easy to assemble, takes about 15-20 minutes to grill… the longest part of this recipe is just the marinating time.  Simple!  What more can you ask for on a busy week night….??

Honey & Hoisin Grilled Trout
Ingredients:
1 – 3/4lbs trout fillet (mine had the skin on one side still)
2 Tablespoons honey
1 Tablespoon hoisin sauce
1/2 Tablespoon soy sauce
1 Tablespoon fresh lime juice
1/4-1/2 teaspoon red pepper flakes (optional)
1 large clove of garlic, minced or pressed 

Directions:

Mix everything but the fish together in a small bowl.  Place the fish in a shallow dish or a Ziploc bag.  Pour the marinade over the fish and allow to marinate in the refrigerator for about 45 minutes.

Preheat your grill to 375 (medium, medium-low).  Tear off a square of aluminum foil (make sure it’s big enough to make a packet around the fillet) and spray it with non stick cooking spray.  Place the fillet in the middle of the foil and seal into a packet.  Place on the grill and cook for 10-15 minutes depending on the size of the fillet.  Remove from grill and let rest for 3 minutes.  Carefully open packet and enjoy!!

BOEUF FLAMANDE aka BEEF IN DARK BEER, well sort of

I found this recipe in the bottom of grams pile of magazine/book clippings to try one day.  It just screamed, “try me for the guys”.  BOEUF FLAMANDE translates into ‘Beef Stew in a rich sauce made with beer’. But I don’t like dark beer so I adjusted the recipe and it worked really well. The guys we’re asking when we’re doing the leftovers.  This will be perfect on a cold winter’s night!

BOEUF FLAMANDE
1/2 pound bacon, cut into 1/4″ cubes
3 pounds beef stew meat, cut into bite size pieces (I used brisket)
1 teaspoon sea salt
1/2 teaspoon white pepper
3 tablespoons butter
3 cloves garlic, minced
2 large Vidalia onions, cut into thin slices
2 large carrots, sliced
1/2 cup flour + dredging flour
1/2 cup Country Bob’s All Purpose Sauce
3/4 cup Dr. Pepper (yep you read that right)
3 cups boiling water
3 tablespoons Better than Beef Bouillon
1/2 teaspoon thyme
2 teaspoons sugar
1 tablespoon Worcestershire sauce
3 tablespoons champagne vinegar
fresh parsley sprigs

  • Preheat oven 325 degrees.
  • Place the flour into a plastic bag.
  • Brown bacon pieces until crisp.  With a slotted spoon remove to drain.
  • Dredge beef pieces in the flour mixture.
  • Brown beef pieces in bacon fat*.  With a slotted spoon remove beef pieces to a colander to drain.
  • Add butter to saute pan. 
  • Saute’ carrots for several minutes.
  • Add the onions and garlic until fragrant and translucent.
  • Stir in 1/2 cup flour, salt, pepper and thyme.
  • Whisk together the hot water, sugar and bouillon. 
  • Add Country Bob’s sauce, Worcestershire sauce, champagne vinegar and Dr. Pepper until well blended. 
  • Add to veggies.
  • Bring to a fast boil.
  • Lower heat to a simmer for 5 minutes.
  • Spray a casserole with PURE.
  • Add browned meat to the casserole.
  • Top with onions and carrots.
  • Pour sauce over top and blend well.
  • Bake for 2 1/2 hours or until meat is tender.
  • Serve over Parmesan Potatoes.

*May have to add a bit of butter or oil if not enough bacon grease.

CHOCOLATE HUMMUS, SWEET CARAMEIZED ONION DIP & PEANUT BUTTER DIP

Holiday parties, football parties, and New Years buffets.  They are all around us. And at every one, there is a dip of some sort.  Fruit dip, chip dip, veggie dip, you name it, it’s there. 

Here are a few of my favorite dips.  And believe me, I don’t need a special occasion to eat any of these. 
The chocolate hummus is A.M.A.Z.I.N.G.  My bean hating, hummus despising, 9 year old requests this all the time.  It goes with fruits, crackers or pretzels.  Did I mention this was amazing.

I am in love with onions so of course the caramelized onion dip has a special place in my heart.  I’ve made it several times and end up eating way, way too much.

The peanut butter dip is just pure joy. Sweet smooth and just perfect. 
~~~~~~~~~~~~~~~~~~
Chocolate Hummus
1 (15 oz.) can chickpeas, drained and rinsed
2 tablespoon olive oil
1/2 cup cocoa
1/2 cup splenda (or sugar)
1 teaspoon vanilla
1/2 teaspoon salt
2 – 4 tablespoons warm water

  • Mix everything in a food processor. Add water as needed for consistency.
~~~~~~~~~~~~~~
Sweet Caramelized Onion Dip
2 large sweet onions, chopped
1/2 cup fat-free sour cream
1/2 cup fat free mayonnaise
1/4 cup plus 2 tablespoon fat-free cream cheese, room temp
1 tablespoon I Can’t Believe It’s Not Butter, light
1 teaspoon Dijon mustard
1 teaspon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
  • Heat butter in a large pan over medium heat on the stove. 
  • Once butter has coated the bottom of the pan, add onions, salt and cayenne pepper. 
  • Saute for 10 minutes, stirring often. 
  • Reduce heat to medium-low and cook for additional 25 – 30 minutes, stirring occasionally, until onions are browned and caramelized. 
  • Add mustard and vinegar to the pan. 
  • Continue to cook for 5 minutes, stirring frequently. 
  • Remove from heat and allow to cool. 
  • In large bowl, combine sour cream, mayo and cream cheese. Whisk until smooth. 
  • Add cooled onions to the mayo mixture and mix thoroughly. 
  • Refrigerate overnight to allow flavors to combine. 
  • Serve with your favorite veggies or chips.
~~~~~~~~~~~~~~~~~~~~
Peanut Butter Dip
1/2 cup lowfat vanilla yogurt (I used lite n fit)
1/2 cup peanut butter
1/4 cup mini chocolate chips (I used peanut butter chocolate chips)
3/4 teaspoon cinnamon
1 teaspoon honey

  • Mix all ingredients together in a bowl and serve with apples, veggies or pretzels.  or just a spoon.

CHICKEN POT PIES

CHICKEN POT PIES
6 cups shredded chicken (2 rotisserie chickens)*
2 medium onions, chopped
2 tablespoons vegetable oil
3 celery stalks
1 small bag baby carrots
1 small bag frozen green beans or 1/2 pound fresh, cleaned and cut
2 cups chicken broth
12 oz. evaporated milk
1/3 cup butter
1/2 cup + 1 tablespoon Wondra flour
3/4 teaspoon thyme
1/4 cup cooking sherry
1/8 cup parsley
salt and pepper to taste

  • Separate chicken from fat and bones and set aside. 
  • Heat oil in dutch oven. 
  • Saute’ onions and celery until just tender. 
  • Transfer to a large mixing bowl and toss with chicken. 
  • Mix together chicken broth and milk and microwave until steamy, 2-3 minutes. 
  • In a large sauce pan melt butter. When foamy stir in flour, parsley and thyme until golden. 
  • Gradually whisk in the hot milk mixture. 
  • Bring to a simmer and cook until thick. 
  • Turn off heat and stir in sherry, salt and pepper to taste. 
  • Stir in chicken mixture and vegetables. 
  • Divide into 6-8 small French white Pyrex round baking dishes. 
  • Cover with lids and freeze.
  • When ready to bake, thaw and bring to room temperature. 
  • Cover with pie crust** and bake at 400 degrees for 30-35 minutes or until golden brown. 

With this recipe you don’t end up with a bottom crust, but just think of how many calories you’re saving.

*I usually make this when my local market has a buy one get one free on the rotisserie chickens.

**Pillsbury pie crust from the dairy section will make 2 pot pies with left over pieces for decorative leaves. Unfold a sheet of puff pastry onto a lightly floured surface. Using a floured rolling pin, roll the dough out gently. Measure the diameter of the pot pie bowls, and cut out dough rounds that are slightly larger in diameter. Repeat until you have made all the necessary tops. Whisk an egg in a small bowl. Lay the dough rounds on top of the pot pies. Brush the dough lightly with the beaten egg. Bake the pies for 20 to 25 minutes, until golden brown. Serve immediately.

Homemade Mounds Bars–Save Room for Dessert

Homemade Mounds Candy Bars
7 ounces sweetened condensed milk
2 cups powered sugar
1 teaspoon vanilla extract
1 (14 ounce) bag flaked coconut
24 ounces dark chocolate chips
  • Mix the first four ingredients together. The mixture will be very firm.
  • Form into desired shape (I formed mine into an oval shape). Place on cookie sheet and cover with plastic wrap.
  • Refrigerate for about an hour.
  • Melt chocolate chips in the microwave on 10 second intervals in a microwave safe bowl.
  • Dip coconut bars into melted chocolate. After covering each bar with chocolate I placed them on the end of a fork and tapped them on the side of the bowl to remove the excess chocolate.
  • Place each bar on wax paper and allow chocolate to harden.
I got 25 candy bars out of this mixture.
Please come visit me at Paper Plates and China

PARTY MEATBALLS

These are a great recipe for a potluck or buffet.
I always make too much on purpose because the leftovers freeze so well.

MEATBALLS*

2 pounds ground beef
1 large onion, finely minced
1/2 sleeve saltine crackers, crushed
1 teaspoon minced garlic from the jar
1/2 teaspoon white pepper
1 jumbo egg, beaten

  • Preheat oven to 375 degrees.
  • In a large bowl, combine all the meatball ingredients and blend well.
  • Shape into 1 inch balls.
  • Place meatballs on un-greased cookie sheet.
  • Bake 25-30 minutes until browned and baked through.
  • For frozen meatballs, put the sauce in the crock pot first and then stir in frozen meatballs. They’ll be ready in 3-4 hours.

*I sometimes cheat and buy the bags of meatballs from Costco or Sam’s Club

SAUCE
3/4 cup cranberry sauce**

3 tablespoons white vinegar
1 3/4 cups Heinz chili sauce
1 medium red bell pepper, cut into thin slivers

  • In a large saucepan combine jelly, chili sauce and vinegar.
  • Bring to a soft boil and simmer 5 minutes stirring constantly to prevent scorching.
  • Layer meatballs, peppers and spicy sauce in crock pot.
  • Warm meatballs in sauce for 3-4 hours before serving.

**I always have some leftover from Thanksgiving or Christmas at this time of year.

You can put all the leftovers in the freezer together. Be sure to thaw them thoroughly before reheating.

TAILGATING TIME 2.0

IT’S OFFICIAL – FOOTBALL SEASON IS HERE!
We have decided to make a change this year in the way Tailgating Time will work. Instead of a new linky for each week we will be using the same linky to keep all the great recipes in one place. This will provide easy access to the recipes and create one big awesome recipe index collection. There is no limit to how many you add – of course we hope you will add a new recipe each and every week! Tailgating Time will generally be posted each week on Sundays at noon.

It doesn’t matter if you are a football fan or not, great party food is always a good thing. Bring over your grilled goods, chips and dips, appetizers, chili and chowders, cocktails, or any recipes that would be great for the football party buffet!

If any of you would like to host along with us you can click –> get the InLinkz code to add the linky to your blog too. You can post it once in awhile or every week during football season, that’s up to you. The only thing we ask is that you leave a comment here to let us know you are co-hosting, and that you visit and comment on as many of the participants as you can. 
 
 We can’t wait to see what you will bring to the party. Let the games begin. Whoo-hoo!

Mock Filet Mignon with Roasted Green Chile Cream Sauce

This past spring, the American Heart Association granted three cuts of beef their “Heart Check Mark” designation of Extra Lean.  They have less fat and unsaturated fat than a boneless, skinless chicken thigh.  One of these cuts is the “top sirloin filet”.  
I had already tried the top sirloin petite roast and was thrilled with how close it was to a beef tenderloin roast but with way less fat and almost half the cost.  So I was excited to try the filet.  
Mock Filet Mignon with Roasted Green Chile Cream Sauce
servings: 2
Source:  Nibble Me This
Ingredients
  • 2 eight ounce top sirloin filet (substitute real filet mignon if you can’t find sirloin filet)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, coarsely ground
  • 1/2 tsp garlic powder
For the cream sauce
  • 1 ea jalapeno
  • 1 cup heavy cream
  • 1 Tbsp cilantro, finely chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp paprika 
  • 1/4 tsp black pepper
Instructions
  1. Preheat grill to 450f (medium high heat).
  2. Roast jalapeno over grill until blackened on all sides. Place in a zip top bag or a bowl covered with plastic wrap for 5 minutes.  Split open, scrape out seeds and then scrape off most of the charred skin.  Finely dice the pepper.
  3. In a medium sauce pan, simmer the cream over medium heat until the volume is reduced by half (about 5 minutes once simmering).
  4. Stir in the jalapeno, and remaining ingredients.
  5. Season the steaks with the salt, pepper and garlic.
  6. Grill the steak 4-5 minutes per side, or until they reach an internal temperature of 127-130f for medium rare.  
  7. Rest steaks for 10 minutes.
  8. Ladle 1/4 cup of the roasted green chili cream sauce onto a plate and top with a grilled filet.  Repeat.

Notes

  • The taste was excellent but the texture wasn’t as tender as a tenderloin filet (filet mignon).  I was surprised because the roast I had tried was every bit as tender as a beef tenderloin.

Disclaimer:  I received no compensation for this post and paid full price for all products mentioned. 

Pie a la Apple–Save Room for Dessert

Pie a la Apple Serves 4
5-6 Granny Smith apples that can stand on their own
1 teaspoon of cinnamon
1/4 cup sugar
1 tablespoon brown sugar
Pie Crust (homemade or pre-made)
  • Pre-heat oven to 375 degrees F.
  • Cut the top of 4 apples off and discard. Remove the inside of each apple with a spoon or melon baller very carefully.

I used all of the inside of the apple that I could.

  • Remove skin from remaining apple(s) and slice very thinly. These apple pieces will give you the additional filling needed to fill the four apples you are baking.
  • Mix sliced apples with sugars and cinnamon in a bowl. If you prefer more or less cinnamon make adjustments as desired. Same goes for the sugar. 
  • Scoop sliced apples into hollow apples.
  • Roll out pie crust and slice into 1/4 inch strips.
  • I added a strip inside the top of the apple, which can be seen in the photo above.
  • Cover the top of the apple in a lattice pattern with pie crust strips.
  • Place apples in an 8×8 pan. If your apples are big you may need a bigger pan. Add just enough water to the cover the bottom of the pan.
  • Cover with foil and bake for 20-25 minutes.
  • Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.

How yummy does that look? The entire thing is edible too!


Come see me at Paper Plates and China

Chicken and Bean Chili

I’m sorry that this is late.  It has been a CRAZY week.  Here’s what my family is enjoying today on a cold, rainy (getting ready to snow) Sunday.
Chicken and Bean Chili adapted from Meatless Monday
1 pound ground chicken
1 large onion, chopped
3-4 cloves garlic, chopped
2 tablespoon olive oil
1 can black beans, drained
1 can navy beans, drained
1 can pinto beans, drained
1 can red kidney beans, drained
1 can garbanzo beans, drained
1 16-oz can diced tomatoes
2 8-oz can tomato sauce or 1 16oz can
1-2 cups water
1 small can (4 oz) green chiles
1-2 tablespoon chili powder
1-2 teaspoon cumin
1 teaspoon basil
Salt & pepper to taste
1/4 cup dry red wine (optional)

Directions:  Saute onion, garlic, and bell pepper in olive oil until soft. Add remaining ingredients. Bring to a boil, lower heat, and simmer for 20-30 minutes.
Serve with shredded cheddar cheese and sour cream if desired.
Here’s what you’ll need:
And these.  (forgot them in the 1st picture)
  • Chop up the onion and garlic.
  • Put the ground chicken in a Dutch oven to brown.  Throw the onions and garlic in with the chicken.
  • Drain and rinse the beans.
  • Add the beans to the pot. 
  • Add the can of diced chilies. 
  • Add the diced tomatoes and tomato sauce. 
  • Add the seasonings.  
  • Simmer and serve.
I originally found this recipe as part of Meatless Monday.  I had some ground chicken that needed to be used so I decided to add it.
The addition of the can of green chilies definitely added an extra texture and flavor.  For even more peppers you could always add a diced jalapeno or green pepper.

Season to taste.  I just kind of kept adding until I got the flavor that I liked.
Hope you enjoy!
April

TIME TO TAILGATE!

IT’S OFFICIAL – FOOTBALL SEASON IS HERE!
We have decided to make a change this year in the way Tailgating Time will work. Instead of a new linky for each week we will be using the same linky to keep all the great recipes in one place. This will provide easy access to the recipes and create one big awesome recipe index collection. There is no limit to how many you add – of course we hope you will add a new recipe each and every week! Tailgating Time will generally be posted each week on Sundays at noon.

It doesn’t matter if you are a football fan or not, great party food is always a good thing. Bring over your grilled goods, chips and dips, appetizers, chili and chowders, cocktails, or any recipes that would be great for the football party buffet!

If any of you would like to host along with us you can click –> get the InLinkz code to add the linky to your blog too. You can post it once in awhile or every week during football season, that’s up to you. The only thing we ask is that you leave a comment here to let us know you are co-hosting, and that you visit and comment on as many of the participants as you can. 
 We can’t wait to see what you will bring to the party. Let the games begin. Whoo-hoo!

TAILGATING TIME 2.0

IT’S OFFICIAL – FOOTBALL SEASON IS HERE!
We have decided to make a change this year in the way Tailgating Time will work. Instead of a new linky for each week we will be using the same linky to keep all the great recipes in one place. This will provide easy access to the recipes and create one big awesome recipe index collection. There is no limit to how many you add – of course we hope you will add a new recipe each and every week! Tailgating Time will generally be posted each week on Sundays at noon.

It doesn’t matter if you are a football fan or not, great party food is always a good thing. Bring over your grilled goods, chips and dips, appetizers, chili and chowders, cocktails, or any recipes that would be great for the football party buffet!

If any of you would like to host along with us you can click –> get the InLinkz code to add the linky to your blog too. You can post it once in awhile or every week during football season, that’s up to you. The only thing we ask is that you leave a comment here to let us know you are co-hosting, and that you visit and comment on as many of the participants as you can. 
 
 We can’t wait to see what you will bring to the party. Let the games begin. Whoo-hoo!