INGREDIENTS:
1 Tbs Chili Powder
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 tsp Crushed Red Pepper Flakes
1/4 tsp Dried Oregano
1/2 tsp Paprika
1 1/2 tsp Cumin, ground
1 tsp Sea Salt
1 tsp Pepper
DIRECTIONS:
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in a airtight container.
INGREDIENTS:
1 can Tomato Paste
1 1/2 cups Water
1/3 cup Olive Oil, extra virgin
2 cloves Garlic, minced
tt Salt and Pepper, freshly ground
1/2 Tbs Oregano, dried
1/2 Tbs Basil, dried
1/2 Tbs Rosemary, crushed
DIRECTIONS:
Mix together the tomato paste, water and olive oil. Mix well. Add garlic, salt and pepper to taste, oregano, basil and rosemary. Mix well and let stand several hours to let flavors blend. No cooking necessary. Just spread on dough.
NOTE: Living near the water with high humidity we have found we needed to cut the water to less than a cup. If it is still too runny we heat and reduce it until a nice consistency.
2 1/2" Beef Slider with Shallot-Dijon Relish
INGREDIENTS:
1/2 tsp Kosher Salt
1/4 tsp Black Pepper, freshly ground
1 lb Sirloin, ground
AN Cooking Spray
3 tbs Shallots, finely chopped
1 tbs Worcestershire Sauce
1 tbs Dijon Mustard
2 tsp Butter. softened
8 Parker House Rolls or Slider Buns
16 Dill Pickle Chips
INSTRUCTIONS:
Prepare grill to medium-high heat. Combine 1/2 tsp salt, pepper and sirloin. Divide meat mixture into 8 equal portions, shaping into 1/4 in thick patties. Lightly coat both sides of patties with cooking spray. Place patties on grill rack; grill for 3 minutes on each side or until done.
Combine shallots, Worcestershire sauce, mustard, and butter in a small bowl, stirring well. Cut rolls in half horizontally. Spread shallot mixture evenly over cut sides of rolls. Layer 1 patty and 2 pickle chips on bottom half of each roll; top with top halves of rolls. Yields 8 sliders.
Patty Melt with Grilled Onions
INGREDIENTS:
8 Slices Vidalia or other Sweet Onions(1/8-in thick)
1 tbs Balsamic Vinegar
AN Cooking Spray
1 lb Ground Beef, extra lean
1/4 tsp Salt
1/4 tsp Black Pepper, freshly ground
3 tbs Creamy Mustard Blend (Dijonnaise)
8 slices Rye Bread
1 cup Jarlsberg Cheese, reduced fat
INSTRUCTIONS:
Arrange onion slices on a plate. Drizzle vinegar over onion slices. Heat a large grill pan over medium heat. Coat pan with cooking spray. Add onion to pan. Cover and cook three minutes on each side. Remove from pan; cover and keep warm.
Heat pan over medium-high heat. Coat pan with cooking spray. Divide beef into equal portions, shaping each into a 1/2-in thick patty. Sprinkle patties evenly with salt and pepper. Add patties to pan. Cook 3 minutes on each side or until done.
Spread about 1 tsp mustard blend over 4 slices of bread. Layer each slice with 2 tbs of cheese, 1 patty, 2 onion slices, and then 2 more tbs of cheese. Spread about 1 tsp mustard blend over remaining bread slices. Place mustard side down, on top of sandwiches.
Heat pan over medium heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast-iron or other heavy skillet on top if sandwiches, or use a panini maker. Press gently to flatten. Cook 3 minutes on each side or until bread is toasted.
Filed under For the Grill, Kid's Corner, Summer Favorites, What's for Dinner?
Lemon-Cilantro Drumsticks
INGREDIENTS:
2 tbs Fresh Lemon Juice
2 tbs Fresh Oregano, coarsely chopped
2 Garlic Cloves, pressed
1 tbs Extra Virgin Olive Oil
1 1/2 tsp Coarse Kosher Salt
1 tsp Lemon Peel, finely grated
8 Chicken Drumsticks
INSTRUCTIONS:
Whisk the first six ingredients in a small bowl. Season to taste with freshly ground black pepper. Pour marinade into 1-gallon resealable plastic bag. Add chicken and seal. Marinade at room temperature 30 minutes or in refrigerator up to 2 days, turning occassionally.
Prepare barbecue (medium-high heat). Place chicken with some marinade still clinging on the grill rack. Grill chicken until cooked through and golden brown on all sides, turning frequently, about 1 hour. Transfer to plate and serve.
Roasted Tomato Sauce with Eggplant on Overnight Pizza Dough
INGREDIENTS:
AN Nonstick vegetable oil spray
2 lbs Plum tomatoes, cored and halved lengthwise
4 tbs Olive Oil, divided
1/4 tsp Coarse Kosher Salt
1 tbs Fresh Oregano Leaves
2 Garlic Cloves, minced
1/4 cup Tomato Paste
INSTRUCTIONS:
Preheat over to 375 degrees F. Spray rimmed baking sheet with non-stick spray. Arrange tomatoes, cut side up on sheet. Toss with 2 tbs of oil. Turn cut side up again if needed. Sprinkle with coarse salt, then oregano. Roast until soft but beginning to brown, 45 minutes to 1 hour. Cool on sheet.
Puree tomatoes in blender until smooth. Heat 2 tbs oil in large skillet over medium-high heat. Add garlic, saute 30 seconds. Add tomato puree and tomato paste and bring to a boil, whisking to blend. Boil until sauce is reduced to 2 1/2 cups, stirring often, about 3 minutes. Season with salt and pepper. Cool sauce. Cover and chill up to 3 days.
Filed under Kid's Corner, Party Picks, Sauces, What's for Dinner?
Carmelized Onions with Blue Cheese and Pine Nuts on Overnight Pizza Dough
INGREDIENTS FOR THE SPONGE:
1 cup Lukewarm Water (100 to 115 degrees F)
1 env Active Dry Yeast, divided
1 cup All Purpose Flour, divided
INGREDIENTS FOR THE DOUGH:
1 1/2 cups Lukewarm Water (110 to 115 degrees F)
2 tsp Fine Sea Salt
1 env Active Dry Yeast
6 cups All Purpose Flour
an Olive Oil
an Yellow Cornmeal
INSTRUCTIONS FOR THE SPONGE:
Place 1 cup lukewarm water in large bowl of heavy-duty mixer. Sprinkle 1 tsp of yeast (reserve remaining yeast for dough) and 1/4 tsp flour over water. Let stand until yeast dissolves and mixture looks spongy, about 4 minutes. Add remaining flour and whisk until smooth. Scrape down sides of bowl. Cover bowl with plastic wrap. Let sponge rest at room temperature in draft-free area overnight (about 12 hours; sponge will look bubbly.)
INSTRUCTIONS FOR THE DOUGH:
Add 1 1/2 cups lukewarm water, 2 tsp of salt, 1 envelope yeast, and reserved remaining yeast to sponge, then add six cups of flour, 1 cup at a time, beating with a dough hook to blend after each addition. Continue to beat until dough is smooth, comes cleanly away from sides of bowl, and is only slightly sticky to touch, scraping down bowl occassionally, about 5 minutes. If dough is very sticky, beat in more flour, 1/4 cupful at a time. Scrape dough onto floured surface. Knead into small ball.
Brush inside of large bowl with oil. Add dough. Turn to coat with oil. Cover bowl with plastic wrap; chill 6 hours, kneading dough down when doubled (after 2 hours.)
About 1 1/2 hours before baking, dust 2 baking sheets with flour. Turn dough out on floured surface. Knead gently; shape into 16-in log. Cut into 8 equal pieces. Knead each piece into smooth ball. Arrange 4 balls of dough on each sheet. Cover loosely with kitchen towels and let rise until almost doubled, 1 to 1 1/4 hours.
If using a pizza stone, place in over. Preheat oven to 500 degrees F for 45 minutes. Working with one dough ball at a time, dust dough with flour. Press into 5-inch round, then gently stretch and roll out to 9-in round.
If using pizza stone, sprinkle pizza peel or rimless baking sheet with cornmeal. If not using pizza stone, sprinkle large baking sheet with cornmeal. Brush lightly with oil. Top as desired. Slide pizza onto stone or place pizza on baking sheet into oven.
Bake pizza until sauce is bubbling and crust is crisp and brown, lifting edge of pizza to check underside, about 14 minutes.
Red Velvet Cupcakes
INGREDIENTS:
2 1/2 cups Cake Flour
1 1/2 cups Sugar
1 tsp Baking Soda
1 tsp Salt
1/4 cup Cocoa Powder
1 1/2 cups Vegetable Oil
1 cup Milk or Buttermilk
2 Large Eggs
3 tbs Red Food Coloring-liquid (more if desired)
2 tsp White Distilled Vinegar
1 1/2 tsp Vanilla Extract
INGREDIENTS FOR THE FROSTING:
1 lb Cream Cheese, softened
4 cups Confectioners’ Sugar, sifted
1 cup Butter, unsalted, softened
1 tsp Vanilla Extract
1 tsp Lemon Juice
INSTRUCTIONS FOR THE CUPCAKES:
Preheat the oven to 350 degrees. Line muffin tins with cupcake papers. In a large bowl, mix milk and vinegar and let sit for 10 minutes – curdling will occur. Then add the oil, eggs, food coloring and vanilla to the milk mixture, whisking until mixed.
Using a stand mixer add the ingredients into the wet ingredients with the paddle until just combined.
Divide the batter evenly into the tins – about 3/4 full. Bake for about 10-12 minutes or until a toothpick comes out clean.
INSTRUCTIONS FOR THE FROSTING:
Mix cream cheese with butter until smooth. Add the vanilla extract and lemon juice. Slowly add the sugar and blend until light and fluffy.
Fill and ice cupcakes as desired. Pecans can be added to top of cupcakes for decoration. Use a piping bag with a round #8 tip to create fluffy cupcake tops.
Yield’s 24 cupcakes.
Filed under Decadent Desserts, Kid's Corner, Party Picks
INGREDIENTS:
1 lb. Lean Ground Beef
1 Small Onion, chopped
1 Green Bell Pepper, seeded and chopped
2 Cloves of Garlic, minced
1/2 tsp Cumin, ground
1/4 tsp Coriander, ground
1/2 tsp Chili Powder
1/4 tsp Cocoa, unsweetened
2 cans Diced tomatoes with Green Chilies
1/4 cup Salsa, Medium
1/2 cup Beef Broth
1 tbs Worcestershire Sauce
3 env Sazon Goya with Cilantro and Achiote Seasoning
2 cans Pinto Beans, drained
1 can Red Kidney Beans, drained
tt Montreal Steak Seasoning and Seasoned Salt
opt Top with Mexican Blend of Cheeses, Sour cream or Pumpkin Seeds
INSTRUCTIONS:
In a large and deep skillet, brown ground beef. Drain grease from meat when beef is browned and no red can be seen. Add onion, bell pepper and garlic and cook for 5 minutes, stirring to prevent sticking. Add all spices and cook for another minute. Then add cans of tomatoes, salsa, beef broth, worcestershire sauce and beans. Stir and bring to a boil. Reduce heat to simmer for approx. 30 minutes.
Filed under Comfort Cuisine, Fall/Winter Favorites, Kid's Corner, Party Picks
Hellum's Kitchen 