June 29, 2011

Creamy Polenta Recipe

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 This is a great companion to the Pork Ribs recipe I recently posted.  This is another recipe from Melissa d'Arabian who is hands down my favorite Food Network cook.  She just has such amazing ideas.  I had never tried polenta before this and I must say that this was a creamy, dreamy, flavorful recipe that paired amazingly with the pork ribs.  My husband said it was a restaurant quality dish.  I felt so fancy after I made this meal.

You will need Polenta or course ground cornmeal, Milk, Butter, Parmesan Cheese, Half & Half, and non-stick spray.

You will also need a crock pot and you will want to pre-heat it on High.  Spray the inside of the Crock Pot with non-stick spray.  Be generous!

Get one cup of Milk

And one cup of Half & Half

Pour them into a pan and add the Butter

And the Polenta or Course Ground Cornmeal and a bit of salt, not too much you can always adjust later.

Mix together really well whisking constantly to avoid lumps and bring to a boil.  Allow the mixture to boil for 2-3 minutes.

After the boiling is done transfer to your Crock Pot

Cover and cook for 2 hours, make sure you give it a good stir every 1/2 hour.

It really starts to thicken up and mine stuck to the sides a bit so I wish I had sprayed the Crock Pot a bit better.

Just before serving add in 1 tablespoon butter and the remaining 1/3 cup half & half.

Sprinkle in the Parmesan Cheese and mix it throughout the Polenta.


Creamy Polenta Recipe
Source:  Melissa d'Arabian- Food Network

1 C Milk
1 1/3 C Half & Half, divided
2 TBSP Butter, divided
1/3 C coarse Polenta or Corn Meal
1/2 C Grated Parmesan
Non-stick cooking spray
Salt & Pepper to taste

Spray the bowl of your slow cooker generously with non-stick spray and preheat on high. 

In a medium saucepan, add the milk, 1 cup half & half, 1 tablespoon butter, and polenta. Season with salt and pepper bring to a boil over medium heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes.

Pour the mixture into the slow cooker and cook on high for 2 hours, stirring ever half hour. Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, remaining 1/3 cup half-and-half, and Parmesan.


Approximately 5 servings

211 Calories
12 Carbs
15 Fat
7 Protein
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June 27, 2011

Braised Country-Style Pork Ribs Recipe

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Have I mentioned how much I love Melissa d'Arabian on Food Network?  If not let me just take a few minutes to sing her praises.  I love her!  Everything Melissa d'Arabian makes on her show looks so amazing.  I pretty much want to start cooking it as I watch it.  When I was pregnant with my last baby I watched an episode where she made a stew that I am still dying to make.  The other day I watched her make some amazing pork ribs and that night went to the grocery store and purchased the necessary ingredients.

You'll need Pepper Flakes, Bay Leaves, Chicken Broth, Tomato Paste, Carrot, Celery, Garlic, Onion, Apple Cider Vinegar, Olive Oil, Bone in Pork Ribs, and Parsley to garnish.

Heat up 2 TBSP Olive Oil in an oven safe pan.  Pat the pork ribs dry and Brown all sides do it in batches if you need to.

Browned but not fully cooked pork ribs.
Chop up your Onion, Celery, and Carrot.

Add 1 TBSP Olive Oil and cook the veg until it is tender.  Next add in the Garlic and cook for 1 min.  Then add in the Tomato Paste and mix everything together well and cook for about 3 minutes.

Pour in the Apple Cider Vinegar and deglaze the pan.

Add the Pepper Flakes and Bay Leaves and mix everything together well.

Add the browned Pork Ribs back into the pot and enough Chicken Broth to cover up at least half way on the ribs.  Bring pot to a simmer.

Cover the pot and place in a pre-heated oven at 350 Degrees.  Cook 1 1/2 Hours.  Remove the lid for the last 30 minutes.
Tender and amazing!

Enjoy!!  I served with the Polenta recipe that Melissa d'Arabian suggested with this and they were so great together.

Braised Country-Style Pork Ribs Recipe
Source:  Melissa d'Arabian-Food Network

 3 Lbs Bone in Pork Ribs
Salt & Pepper
3 TBSP Olive Oil, divided
1 Onion, chopped
1 Carrot, chopped
1 stalk Celery, chopped
4 Cloves Garlic, minced
2 TBSP Tomato Paste
1/4 C Apple Cider Vinegar
1 tsp Crushed Red Pepper Flakes
2 Bay Leaves
2 1/2 C Chicken Broth
2 TBSP chopped fresh Parsley, for garnish

Preheat the oven to 350 degrees. 

Pat the ribs dry and season with salt and pepper. Heat 2 tablespoons oil in an oven safe pot over medium heat and brown the ribs on all sides, working in batches if needed. Remove the ribs and set aside. Add the remaining 1 tablespoon oil to the pot. Add the onions, carrots, celery, salt, and pepper and cook until soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring, about 3 minutes. Deglaze the pan with the vinegar, and then add the red pepper flakes and bay leaves.

Add the ribs back to the pan and add enough stock to reach halfway up the sides of the ribs. Bring the pan to a simmer, cover, and place in the oven. Braise until the meat is tender, about 1 1/2 hours. During the last half hour, uncover to allow the liquid to reduce and the pork to brown.

Approximately 5 Servings

679.5 Calories
6 Carbs
51.5 Fat
43 Protein

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June 23, 2011

Ham & Cheese Crescent Wreath Recipe

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I really like breakfast foods.  I like to eat breakfast foods at breakfast time, lunch time, and dinner time.  Not to mention for brunch and linner.  I enjoy making breakfast dishes with Pillsbury crescent roll dough.  I think it tastes so yummy with the eggs and breakfasty flavors that I love so much.  I saw this recipe on Pinterest and just had to try it out..

You will need Milk, Ham, Eggs, Pepper, Onion, Pillsbury Crescent Rolls I've never tried with another brand so if you do let me know how they turn out), and Grated Cheese.

Look at this cute little pepper I got in my Bountiful Basket this week.  So cute and not any hotter than a bell pepper.

Chop up your Pepper and 1/2 an Onion and throw into a frying pan with a bit of Olive oil.
Grab 5 Eggs and a bowl.

Crack the eggs into the bowl and add a splash of Milk in to make the eggs good and fluffy.

Grab your cute little whisk.

Add a little Salt and Pepper and then whisk everything together.

I try not to whip the guts out of my Eggs.  I read somewhere once that you want the yolk and the whites to be almost combined but not beaten into oblivion.

Add the Egg mixture into the softened onion and Pepper mix.  Using a rubber spatula move the eggs around constantly to get a nice even scramble.

Yummy!  I love scrambled Eggs and could eat them just like this.  I try really hard not to get my Eggs brown.  These ones turned out perfectly.
Line a baking sheet with parchment and place your Crescent Roll triangles like so.

I cut my Ham slices in half but they were a little long so I just folded them up at the bottom.  Extra hammy goodness in each bite.  Near the center Sprinkle 1/3 of the cheese.

Top with the Scrambled Eggs and another 1/3 of the Cheese.

Fold up the Crescent Roll dough like this to create the wreath.

Top with the last 1/3 of Cheese.

Bake 375 degrees for 17-20 minutes until it is golden brown and delicious.

Top with your most delicious Pioneer recipe for Chili Sauce and Enjoy!  What's that, you don't have a most delicious Pioneer recipe for Chili Sauce?  Well stay tuned..at the end of the summer I'll be sure to show you how I make it.

Ham & Cheese Crescent Wreath Recipe
Source:  Bacon Time with the Hungry Hypo

1 Can Pilsbury Crescent Rolls
5 Eggs
Splash of Milk
1/2 Onion chopped
1 small pepper chopped or 1/2 Bell Pepper chopped
4 slices Ham cut in half
1 Cup Shredded Cheese, Divided

Pre-heat your oven to 375 degrees.  Warm up a non-stick skillet over medium heat and add a little Non-stick spray or olive oil.  Add the chopped Onion and chopped Pepper and saute until they are softened, about 5 minutes.  In a Medium bowl add the 5 Eggs, a splash of milk (Maybe 2 TBSP), and Salt & Pepper and whisk together.  Try not to over mix and you will get amazing and fluffy eggs.  Add to the warm pan and scramble.  Do not brown the eggs only cook till whites are set.

Prepare a baking sheet with parchment paper.  Lay out the Pillsbury Crescent rolls triangles in a circle with the wide ends overlapping.  Top each Crescent Roll triangle with half a slice of ham.  Top the center portion of the wreath with 1/3 cup of the cheese.  Top the cheese with the scrambled Eggs and then top those yummy eggs with another 1/3 cup of cheese.  Fold the narrow parts of the Crescent Rolls triangles into the center and press gently to secure.  Once all triangles are folded up top the wreath with the final 1/3 cup of Cheese.  Bake 17-20 minutes or until everything is golden brown and delicious.


Approximately 6 servings

327 Calories
19 Carbs
20 Fat
15.5 Protein

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June 20, 2011

Tzaziki Sauce Recipe

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I am in love with Greek food.  I was first introduced to the Gyro from a friend when I was in college.  She took me to a greasy gyro joint and I fell in love fast and hard.  I loved the flat bread, the meat, the onions, and the Tzaziki sauce.  I loved it all.  I'm not ready to take on making the Gyro fixings myself at this point in my culinary journey.  But I felt like I could handle the Tzaziki sauce.  I got the basic idea for my Tzaziki sauce recipe here.  This made a very large batch of Tzaziki so next time I think I will half the recipe unless I'm serving a bunch of people.

You'll need Cucumbers, Greek Yogurt, Garlic, Fresh Dill, Lemon juice, and Olive Oil.

Start by Peeling your cucumbers, then cut the cucumbers into four equal pieces.

Using a spoon scoop out the seeds, then top the cucumbers with a bit of salt and let sit 30 minutes.

Get out the food Processor you got for your Birthday over a year ago and have only dared to use once before.

Try not to be scared of the wicked blade.  It is here for good only (as long as you follow the safety instructions).

Mash and peel your Garlic, Slice your Lemon in half, and give the Dill a rough chop.

Add them into the food processor along with the Olive Oil.

Using a paper towel wipe off as much excess liquid and salt as you can off the cucumbers and give them a rough chop.  Add the cucumbers into the food processor and puree till smooth.

I love the fun light green with the dark green Dill flecks.

Add the yogurt into a Medium sized bowl.  Add the cucumber mixture.

Mix well, cover, and refrigerate at least 10 minutes.

Enjoy!  I ate mine with some Felafel I purchased at Costco and some pita bread.  Yummy!

Tzaziki Sauce Recipe
Source:  Kalyn's Kitchen

2 Cups Plain Non-fat Greek Yogurt
2 Cucumbers Peeled and de-seeded
1 TBSP Salt
2 TBSP Olive Oil
1/2 Lemon Juiced
1 TBSP Fresh Dill
3 Cloves Garlic

Cut your Cucumbers in half and then in half again. Cover cucumbers in salt and let sit 30 minutes then remove any moisture and excess salt with a paper towel.  Smash the Garlic with your knife and remove the peel.  Then add Garlic, Lemon Juice, Roughly chopped Dill, and Olive Oil to your food processor.  Roughly chop the cucumbers and add them into the food processor also.  Pulse to combine.

Place the yogurt into a bowl and top with the cucumber mixture and stir to combine.  Cover and refrigerate at least 10 minutes.


Approximately 15 servings

32 Calories
3 Carbs
2 Fat
1 Protein Pin It