Thursday, September 9, 2010

Sushi Wednesday

I got dinner made for me last night. I have to say this sushi night thing is pretty awesome. I was busy playing with the girls and drinking a few beers so, I didn't watch the process much. I was drinking Eel River Brewery's Acai Berry Wheat. SOOO GOOD AND RECOMMENDED.

I did snap a few pictures of the guys hard at work.

Tuesday night's dinner

Early in the day, I made Rice Crispy treats out of fruity pebbles. Made especially for my friend and follower Joe P. Good idea Joe.

For dinner I made some oven baked potatoes, Tri-tip, and corn.

On the meat I created a dry rub and refrigerated for 2 hours to let the flavors set in.
Dry rub:  Paprika, garlic salt, pepper, parsley, onion powder, and ground coriander
Before I put it in the oven, I drizzled a little bit of EVOO on top and rubbed it all in with my hands.

I cooked it in the broiler on low for about 15 minutes per side.

On top of the steak I experimented with a sauce. I took some sliced onion and cooked them in some butter until they turned a little bit brown. Then added some red wine and a dash of red wine vinegar and finally a little more butter. I cooked my sauce on low heat and let it reduced to become a little bit thick. Once it got there ( about 20 mins) I added a little bit on top of the steak. It was pretty Good. It reminded me of something I have had at Moonstone Grill. I'm gonna call it a Red Wine & Sweet Onion reduction. Sounds fancy.

The potatoes were super easy. I cut 5 large baking potatoes in chunks and used Lipton Recipe Secrets Onion Soup & Dip Mix.
I put my potatoes in a baking dish (13x9) and added one package of Lipton's mix, 1/3 cup vegetable oil. After combining all of my ingredients I put them into my already pre-heated 425 degree oven for 35 minutes or until potatoes were tender and golden brown.

The corn was shucked and cleaned and put into boiling water for 3-4 minutes.

Tuesday, September 7, 2010

Chicken Thighs, Corn on the Cob, Crescent Rolls, and Parisian Salad

Before dinner was ready, actually even started, I made some small appetizers. I took some rosemary & garlic crackers and topped them with Cypress Grove Chevre' cheese and homemade bruschetta.

Bruschetta: 1 large tomato - diced up

                 2 tablespoons chopped fresh basil leaves

                 1 tablespoon extra virgin olive oil

                 1 clove garlic, finely chopped

some with cheese & some without

The was a great summer time meal

Chicken Thighs:
I started out by putting 5 chicken thighs in my marinade (recipe to follow) leaving them to marinate for 2 hours. (Note: I am cooking for 4 people) Next, I turn my boiler on low. I used a baking pan and lined it with foil and put a little grilling rack inside it to cook the chicken. Once the oven was heated to full temp., I put my chicken in the oven for approx. 10-12 minutes on each side, maybe less. Chicken thighs are pretty small and cook much quicker than breasts.

Marinade: 1 1/2 cup of extra virgin olive oil

1/2 cup of Red Wine Vinegar
3/4 cup of soy sauce
1/3 cup lemon juice
1 tsp salt
1 tablespoon pepper
2 tsp dried parsley
1 tsp garlic powder

Corn on the cob:

My father in law gave us some unbelievable corn from his garden. I shucked and rinsed them and put them into boiling water for about 3-4 minutes. Not too long. Just enough to be pipin' hot~!!! And of course rolled them in some Humboldt Creamery Butter.

Parisian Salad:

         Mixed greens
         Candied Pecans
         Feta Cheese
         Dried Cranberries
         White Balsamic Vinegarette

This was a salad kit from Costco but is super easy to make on your own too.

Crescent Rolls:  These were Pillsbury rolls out of a can. Do not knock these things they are insanely good. I Love Em'

For dessert we had Mint Chocolate Chip milkshakes, topped with whipped cream and a drizzle of chocolate syrup.

Monday, September 6, 2010

Breakfast Enchiladas

I made breakfast yesterday morning. I love having a late breakfast on Sunday I guess that would make it brunch. Anyways, I got this idea from Food Network's website. Although I didn't follow a recipe, gotta give it credit.

Preheat the oven to 375.

I started out my browning up some sausage links ( in a skillet, over medium heat ) then cutting them up into small chunks. Next, I whisked up 6 eggs and scrambled them up. (over medium-low heat in the skillet I used to cook the sausage. The eggs pick up the grease and get a great flavor.) Using Monterrey Jack cheese, I grated up 1/4 a block.  Last, I made my tomato/onion mixture. Using 1 large tomato, diced up, 1/2 cup diced up onion, and 1/2 cup canned red enchilada sauce. I also added 1 1/2 tablespoons of ground cumin to the mix and let the flavors cook together on low for about 5 minutes.

my tomato/onion sauce

Ok so now it was time to assemble my enchiladas. I got one flour tortilla, added a little bit of egg, sausage, my tomato mix, and a little bit of cheese. I rolled that bad boy up and put it in my baking dish. Once I had done all my enchiladas and put them into the dish, I added a little bit of the enchilada sauce and some cheese on top. I cook them in my 375  degree oven for 20 minutes.  And wah-la. They were stinkin' good and of course the hubby LOVED them.

pre roll up

I ate mine with a side of sour cream and Casa Lindra Medium Salsa (one of the many great local salsas up here)