Cooking With Steve And Kim: 4/1/10

Thursday, April 29, 2010

Rich and Creamy Tomato Cream Soup

I have to admit that I make a really great grilled cheese sandwich. And what better to compliment my sandwich than a great cup of steaming hot tomato soup? So here's the secret recipe for a wonderful rich and creamy tomato cream soup. I think you'll enjoy it.

INGREDIENTS:
2 cups of milk
1 can (about 14 1/2 ounces) of diced tomatoes, undrained
1 package (8 ounces) of cream cheese, softened
1/4 cup coarsely chopped fresh basil
1/2 teaspoon of salt
1/8 teaspoon of pepper

PREPARATION:
Place all of your ingredients into a blender, cover and process until creamy smooth.

Transfer to a large saucepan; heat until lightly boiling.

Serve this delicious dish with your favorite sandwich, such as grilled cheese, sit back and enjoy.

Steve and kim

Tuesday, April 27, 2010

Taco Chip Dip

Image by hober via Flickr

If you're into tacos you'll love this quick and simple dip taco chip dip recipe.

INGREDIENTS:
8 ounces of fat-free cream cheese
1/2 cup fat-free sour cream
1/2 teaspoon of garlic salt
1/2 teaspoon cumin
1/4 cup of salsa
Place all of this in a pie plate.

AND THEN...
Add: Shredded lettuce or spinach
Chopped green onions
sliced black olives
chopped tomatoes
finely shredded low-fat cheese
Layer this on top of the ingredients that you've put into your pie plate.

Serve with baked tortilla chips or pita chips.

Put on your sombrero, add a little Mexican music in the background, pop open a Corona and enjoy!

Steve and Kim

Thursday, April 22, 2010

Quick, Simple and Crispy Potato Pancakes

Image by churl via Flickr

Try these extra-crispy skillet-sized potato pancakes for breakfast, brunch or supper. They're delicious and everyone will be asking for more.

INGREDIENTS:
2 medium sized Russet potatoes
2 tablespoons of salad oil or olive oil
2 tablespoons of butter
1 teaspoons of seasoned salt
1/4 teaspoon of pepper
1/4 cup of sour cream, optional Parsley sprigs or sliced green onion

PREPARATION:
Put 1 tablespoon of each of the oil and butter in a 6 to 8 inch frying pan with non-stick finish. Set over medium heat to melt the butter.
Add shredded potato. With a fork, press the potato into a compact, even layer that covers the bottom of the pan. Cover and cook over medium heat for about 5 minutes.
Uncover and continue cooking over medium heat until the bottom is well browned, about 15 minutes. Sprinkle with salt and pepper.
Slide the pancake out onto the lid of the pan or a large plate. Put the remaining oil and butter into the pan. Once the butter melts, invert the pancake back down into the pan.
While it is cooking press down with a fork to compact until bottom is well browned. Sprinkle with salt and pepper.
Slide the pancake out onto a warm plate. Cut into wedges to serve.
If you'd like you can top each wedge with sour cream. Garnish with parsley springs or green onion.

Now, yell up the stairs that breakfast is ready and back up cause they'll all come running for this tasty treat.

Steve and Kim

Wednesday, April 21, 2010

THE WORLD'S BEST POTATO WEDGES

Image by rockYOface via Flickr

These tasty golden wedges of potatoes, seasoned with herbs and cheese, are an old family favorite. Easy to make and economical as well. Give this one a try. You'll keep coming back for more, we guarantee it.

INGREDIENTS:
6 medium sized potatoes
Water enough to cover the potatoes while boiling
A dash of salt
3 tablespoons of oil
1/2 teaspoons of salt
A dash of black pepper
1/2 teaspoon dried oregano leaves
1/2 teaspoon of dried thyme leaves
A dash of cayenne pepper
1/3 cup grated Parmesan cheese
2 tablespoons of Cheddar cheese

PREPARATION:
Scrub unpeeled potatoes well and cut each potato in half lengthwise. Then, cut into even wedges.
Boil potato wedges for 5 minutes in salted water. Drain and pat dry.
Spread the wedges in a single layer on a lightly greased baking sheet.
Sprinkle with oil, spices and herbs.
Sprinkle with cheese.
Bake at 425 degrees for about 15 minutes.
Once the cheese is melted bake for another 10-12 minutes or until potatoes are golden brown.
Serve as a snack or with pork chops, chicken, meat loaf or hamburgers.

**If the potato skins are too hard and old, peel the potatoes before cooking. Otherwise, whenevr possible, try to eat the skins. They provide valuable nutrients.

Steve and Kim

ORIENTAL CHICKEN SALAD WITH MANDARIN ORANGE SLICES

Image by startcooking kathy & amandine via Flickr

Here is a salad that is quick and light and has lots of great taste for summer picnics etc. It serves 6-8 huge servings so if that is too much simply reduce the amount to make smaller portions.

INGREDIENTS:

1 2 pound bag of lettuce

1 bag of mixed greens

6 green onions, sliced

2 packages of Ramen noodles broken into pieces (without the seasoning packets)

3/4 cups of slivered almonds

1/2 cup of sesame seeds

Several cooked boneless, skinless chicken breasts

1 small can of mandarin oranges

PREPARATION:

Mix together the lettuce, salad mix and onions. Turn the over on to 300 degrees and toast the sesame seeds and almonds for about 10 minutes or until lightly golden. Toss into the salad and add ramen noodles.

DRESSING:

1 cup of vegetable oil

1/4 cup sugar

2 tablespoons of white vinegar

2 1/2 tablespoons of reduced sodium soy sauce

A dash of pepper

1 flavor package from the Ramen Noodles.

Mix together and toss into salad mixture. Top with grilled chicken breasts and mandarin orange slices.

It's a refreshing summer treat that you'll love. Enjoy!

Steve and Kim

Monday, April 19, 2010

DOG CHIPS

Image via Wikipedia

The baseball season is now in full swing and there's nothing better when watching a game than to sit back with a hot dog and a cool drink. Hot dogs and baseball are perfect together. So, here's a recipe that fits the bill for the seventh inning stretch, Dog Chips.
If you can't get to the game or there simply isn't one on that you'd like to watch you can also slip in a movie like Angels in the Outfield, The Bad News Bears, Field of Dreams, A League Of Their Own or even The Rookie and still enjoy this delicious treat.

INDREGIENTS:
4 Hot dogs, cut into 1/2 inch thick slices
2 Tablespoons of ketchup, mustard, mayonnaise or a combination of all of them
1 1/2 ounce bag of your favorite potato chips, crushed

PREPARATION:
Preheat your oven to 350 degrees
In a bowl, toss the hot dog slices with the condiments of your choice until they are completely coated. Pour the potato chip crumbs onto a plate and roll the condiment-coated hot dog slices in the crumbs until well coated. Put the crumb-coated hot dogs on an ungreased baking sheet and bake them for about 10 minutes or until they are golden in color.
Serve with toothpicks and extra condiments for dipping.

Now go find a game. We've got you covered on third base and it's bottom of the ninth and the bases are loaded.

Steve and Kim

Friday, April 16, 2010

Old Fashion Fig Newton Bars

Image via Wikipedia

I love figs. They're full of nutrients that are difficult to get anywhere else and most of all they are delicious. Try this easy recipe for making your own fig-newton bars. I think you love them.

Ingredients
FOR DOUGH:
3 cups all-purpose flour
1/2 cup sugar
1/2 tsp. salt
3/4 tsp. baking powder
3/8 tsp. baking soda
1/2 tsp. cinnamon
12 tbsp. (1 1/2 sticks) unsalted butter at room temperature, cut into pieces
4 eggs, divided
FOR FILLING:
2 cups figs, chopped (can use dried)
1 cup orange juice
1 cup apple juice
1/2 tsp. ground cinnamon
4 tbsp. sugar
1 tsp. orange peel, or zest of 1 orange

Directions
FOR DOUGH:
Combine the dry ingredients in a lg. bowl. Using a pastry blender, cut in butter pieces until the dough is sandy loooking.
Whisk 3 eggs together and add to the dough. Mix to combine. Form the dough into a ball, wrap in plastic and refrigerate for 2 hours.
FOR FILLING:
Combine all the filling ingredients in a saucepan or skillet and cook over medium heat until all the liquid is absorbed by the figs and the mixture is thick. Stir during cooking.
Let the filling cool slightly, then puree in a food processor until smooth. Refrigerate until ready to bake.
Note* : for an easier version, sub the filling with 2 cups of fig preserves.
When ready to bake, heat the oven to 375F. Make an egg wash by whisking the remaining egg with 2 tsp. of water.
Divide the dough into 3 equal parts. On a lightly floured surface roll out each portion of dough into a rectangle, about 1/8 inch thick. Work with 1 portion of dough at a time. Cut the dough lengthwise into strips, at least 2 1/2 inches wide.
Paint around the edges of each strip with egg wash. Spoon the fig filling down the center of the strip and then fold the dough over to enclose the filling.
Place the tubes, seam side down, on the greased (or lined with parchment paper) cookie sheet. Press down lightly to flatten. Repeat with remaining dough and filling.
Brush the newtons with the egg wash and bake until light golden brown, about 15 minutes.
Let cool, then cut with a sharp knife into 1-inch pieces.

Wednesday, April 14, 2010

Bacon and Cheese Cornbread

Image via Wikipedia

This cornbread is very rich and moist. Serve it with fruit for breakfast or with soup for a delicious lunch.

Okay, I know I'm pushing bacon lately. I love it and thought perhaps if you haven't given bacon a try for a while you might just enjoy a few recipes that include it. Besides, you have to have a little excitement in your life sometimes, right. A little hardening of the arteries can't be all bad if you've enjoyed the process.

INGREDIENTS:
1/2 cup yellow cornmeal
1 1/2 cups milk
2 eggs, beaten
1/4 cup butter or margarine, softened (I don't recommend margarine. It's artificial and if you're going to eat this Cornbread you might as well go all the way.)
3 teaspoons of baking powder
1/4 teaspoon of crushed red chilies, optional
1 cup (6 to 7 ounces) of shredded sharp Cheddar cheese
5 slices of bacon, cooked

PREPARATION:
Heat cornmeal and 1 1/4 cups of milk over medium heat until thick and dry, stirring frequently, about 3 minutes.
Spoon cornmeal mixture into a bowl.
Add remaining milk, butter and eggs. Beat until smooth.
Stir in salt, baking powder and red chilies, if used.
Stir in cheese and bacon.
Pour into a casserole dish or cake pan.
Bake at 325 degrees for 35 minutes or until cooked through.

Now, sit back and enjoy this scrumptious meal with your family and friends. I guarantee they'll be back for breakfast again and again. They know where the good stuff lives now. You've created a monster.

Steve and Kim

Broccoli Bacon Quiche

Image by vtmikec via Flickr

This delicious, flavorful crustless quiche is made with on-hand ingredients. It is a terrific idea for a light supper or a picnic.

INGREDIENTS:
4 slices of bacon
4 eggs
1 cup half-and-half
1 cup grated Swiss cheese
2 cups of broccoli flowerets
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon lemon pepper

PREPARATION:
Preheat the oven to 350 degrees
Cook your bacon until crisp and set it aside
Beat eggs with cream and cheese
Stir in broccoli, salt, garlic powder and lemon pepper
Crumble the bacon and stir 1/2 of it into the egg mixture
Pour the mixture into a 9-inch pie plate
Bake at 350 degrees for 30 to 35 minutes or until a knife inserted halfway between the center and edge comes out clean
Top with the remaining bacon and enjoy.

Steve and Kim

Tuesday, April 13, 2010

Frozen Peanut Butter and Jelly Sandwhiches

Image via Wikipedia

This treat was one of Elvis's favorites. We think you might just enjoy it too. Perhaps while eating this concoction you could slip in an old Elvis movie and watch it while munching.

INDGREDIENTS:
1/2 cup heavy cream
2 tablespoons of sugar
1/3 cup of creamy peanut butter
2 tablespoons of grape jelly
About 48 Graham Crackers, shortbread or vanilla wafers

PREPARATION:
Whip the cream and sugar in a bowl using an electric mixer until the cream forms soft peaks. Add the peanut butter and continue blending until well combined. Add the grape jelly and blend for just a few seconds, until just swirled into the mix.

Spoon the peanut butter and jelly cream between 2 of the cookies and place in a freezer-safe container. Repeat with the remaining cookies. Cover the container with plastic wrap and freeze until firm.

That's it! Now, about the movie selection. Yes, you could put in a Elvis movie but there's another choice. In the movie Lilo and Stitch (2002) there's a scene where it says "It's sandwich day! Every Thursday I take Pudge the fish, a peanut butter sandwich. So... maybe this would be a good peanut butter and jelly movie too. It's a little more kid-friendly than Elvis and you'll get a laugh out of it too.

As always, we wish you good eating.
Steve and Kim

Monday, April 12, 2010

Sweet and Sour Dipping Sauce

Image by Molas via Flickr

Here's a dipping sauce that we think you'll really enjoy. It's hot to the touch and hearty to eat. You'll love it.

INGREDIENTS:
1/4 cup Contadina All Natural Tomato Paste
1 teaspoon lemon juice
1/2 cup red wine vinegar
1/3 cup sugar plus 1 tablespoon
12 drops of hot Tabasco red pepper sauce or 1 teaspoon cayenne pepper

PREPARATION:
Mix the tomato paste and lemon juice until it becomes the consistency of ketchup. Mix this with the vinegar, sugar and pepper sauce. Cover and refrigerate before serving. Serve with appetizers or stir-fry chicken or pork as a dipping sauce.

It's HOT but worth the pain!
** Consider bottling this and giving it as a special gift.**

Steve and Kim

Sunday, April 11, 2010

Native American Fry Bread

Image by shoseph via Flickr

This chewy griddle bread has been made the same way for hundreds of years. We're hoping that by preparing this and enjoying it you'll be convinced to pass it along to future generations.

INGREDIENTS:
3 cups of all-purpose flour, plus more as needed
1 tablespoon of baking powder
1 teaspoon of salt
1 1/4 cups of milk
Vegetable oil

PREPARATION:
In a large bowl, stir together the flour, baking powder and salt until combined. Add the milk and stir with a wooden spoon until a dough forms. Knead the dough for about 2 minutes, or until smooth and elastic, adding more flour if necessary. Wrap the dough in plastic wrap and allow to rest for 20 minutes.

Divide the dough into 12 equal-sized balls. Using your hands, press the dough balls flat to a thickness of about 1/4 inch. Poke a large hole in each with your finger. (They will look like doughnuts.)

Pour vegetable oil into a nonstick frying pan to a depth of about 1/8 inch and heat it over medium heat. Fry the bread rounds, turning once, until golden and puffy, about 1 minute per side. Transfer to a paper-towel-lined plate to drain.

Serve this delicious treat warm.

Friday, April 9, 2010

Southern Fried Beans

Image via Wikipedia

I tried this recipe on a Doctor friend of mine the other day. Although he said "I can hear my arteries hardening" he loved it and I'm sure you will too. Like they say in the South, "If it ain't fried, it ain't food." Enjoy!

INGREDIENTS:
3 regular size cans of french cut green beans (You can use whole beans but I've found that you can't really get the full flavor from them like you can with french cut.)
1 package of your favorite bacon (mine is maple flavored)
1 cup of sharp cheddar cheese

PREPARATION:
Cut up the bacon into small pieces. Size here really doesn't matter. Whatever you prefer.
In a large skillet add your bacon and begin cooking it until it releases all of those delicious greases you love so much. Once the bacon is cooked open the cans of beans and drain them thoroughly... water and grease don't really mix well. When drained pour the beans into the frying pan along with the cooked bacon. Now cook the beans until they become somewhat browned. They'll shrink some but that is what you're looking for. Take the cheese and add it That's it. You're now ready to experience your first heart attack. Don't worry though, there will be more in the future because you're going to love this!

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