Adventures Recipes

Friday, March 31, 2006

Sweet Dijon Vinaigrette

Adapted from International Cooking Day 2006

2 tablespoons brown sugar
1 tablespoon Dijon Mustard
2 tablespoons white wine vinegar
1/4 cup olive oil
salt and freshly ground pepper to taste

Whisk together brown sugar, Dijon mustard, and vinegar. Slowly whisk in olive oil until mixture is emulsified. Season to taste.

Caribbean Peas 'N Rice

Caribbean Peas 'N Rice
adapted from International Cooking Day 2006

1 cup brown rice
2 cups water
1 small onion, minced
1 clove garlic, minced
1 medium red bell pepper, diced
4 slices center cut bacon, diced
1 (20 ounce) can pigeon peas, drained and rinsed
1/4 cup tomato paste
salt and freshly ground pepper, to taste
1 teaspoon dried thyme
1/2 teaspoon hot paprika

1. Fry bacon in a medium saucepan until just beginning to crisp. Add onion, garlic, and bell pepper and cook until softened.
2. Add water, peas, tomato paste, seasonings, and rice. Bring to a boil. Cover pot and reduce heat to a simmer and cook until all the liquid is absorbed.
Makes 8 servings

Island Pork Tenderloin

Island Pork Tenderloin
adapted from Cuisine at Home Magazine

2 pork tenderloin
For the pork, prepare and rub 2 tenderloins with the following:
Island Pork Rub:
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon Kosher salt
1/2 teaspoon red pepper flakes
For the Mojo and basting sauce combine:
3/4 cup fresh orange juice
2 tablespoons fresh lime juice
1 tablespoon garlic, minced
1 teaspoon kosher salt
1 serrano pepper, seeded and minced
Whisk in:
2 tablespoons honey
1 tablespoon olive oil

1. Preheat broiler to high with rack in the center of the oven
2. Prepare tenderloins with rub and place in an oiled rack in a sheet pan.
3. Combine juices, garlic, salt and chile for the mojo
4. Whisk in honey and oil for basting sauce.
5. Broil pork for 3 minutes, baste with sauce, and broil 5 more minutes. Flip meat over, baste and broil an additional 12-15 minutes, basting twice during that time. When pork reaches internal temp of 145 degrees, remove from oven, tent with foil and let rest for 5 minutes.
6. Slice into 2 inch thick servings.
Prepare grill for indirect grilling (one side on high, the other on low). Grill pork for 12 minutes over high heat, turning and basting four times. Finish over low heat for 15 minutes or until pork reaches an internal temperature of 145 degrees, turning and basting twice during this time.

Wednesday, March 29, 2006

White Beans and Greens

White Beans and Greens


1 pound navy beans
water, to cover and cook beans
2 tablespoons vegetable broth, condensed
1 small onion, thinly sliced
2 ham hocks
salt and freshly ground pepper, to taste
10 ounces baby spinach

1. Soak or quick soak dried beans after rinsing and picking through the beans.
2. Bring to a boil beans with enough water to cover by 2 inches along with condensed vegetable broth and ham hocks. Reduce heat to a simmer and cook until beans are just tender. Season with salt and pepper to taste and remove hocks. Allow hocks to cool enough to remove and shred the meat.
3. Return meat to pot along with the spinach. Simmer until spinach is wilted and the mixture is heated through.

Monday, March 20, 2006

Not Yo' Mama's Banana Pudding

Not Yo' Mama's Banana Pudding
from Paula Deen and FoodTV

2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Coconut Shrimp

Coconut Shrimp
adapted from Paula Deen and FoodTV


2 cups shredded sweetened coconut
2 cups bread crumbs
Kosher salt and freshly ground black pepper
2 cups all-purpose flour
4 large eggs, beaten
24 large shrimp, peeled and deveined
Vegetable oil, for frying

Dipping Sauce:
1/2 cup orange marmalade
1-2 Tablespoons horseraddish
1 to 2 tablespoons dark rum


In a large bowl, combine coconut and bread crumbs and season with salt and pepper. Place flour, eggs, and bread crumb mixture into 3 separate bowls. Dredge the shrimp in flour and shake off excess. Next, dip the shrimp thoroughly in the egg and rub against the side of the bowl to lightly remove excess. Finally, coat the shrimp thoroughly with the bread crumb mixture. Lay out the shrimp so they do not touch on a parchment-lined baking sheet or platter until ready to fry. In a large Dutch oven, heat several inches of oil to 350 degrees F. Fry the shrimp in batches until golden brown and cooked through, about 3 to 4 minutes per batch. Be careful not to overcrowd shrimp in the oil while frying. Drain on paper towels.

For the Dipping Sauce: heat the marmalade in a small saucepan over low heat. Stir in the horseraddish. Thin with rum as desired.

Monday, March 13, 2006

Roast Chicken with Lemon and Rosemary Roast Potatoes


4 1/2 pound organic chicken
coarse salt and freshly ground pepper
4 1/2 pounds potatoes, peeled and cut into golf-ball sized pieces
1 large lemon
1 whole bulb garlic, separated into cloves
handful fresh thyme
olive oil
handful fresh rosemary sprigs, leaves stripped
optional: 4 slices bacon


1. Rub the chicken inside and out with the salt and pepper. Place back in the fridge until ready to roast (preferably you will do this in the morning).
2. Preheat the oven to 375 degrees. Bring a large pot of salted water to boil. Add the potatoes, lemon, and garlic (unpeeled). Cook for 12 minutes, drain and allow to steam dry for 1 minute. Remove the lemon and garlic and place the potatoes back in the pan while still hot.
3. Take the chicken out of the fridge and blot it with paper towels. While the lemon is still hot, pierce it several time with a fork and place it in the cavity of the chicken along with the garlic and the thyme. Rub the outside of the chicken with olive oil. Place in roasting pan and cook at 375 degrees for approximately 45 minutes.
4. Remove chicken from the pan and toss the potatoes and rosemary leaves in the drippings. Make room for the chicken and place it back into the center of the pan. Lay the bacon strips over the breast meat if desired. Return to the oven and roast an additional 45 minutes or until chicken is cooked and potatoes are tender and golden brown.
5. Remove the bacon and crumble it up over the potatoes. Remove the lemon and garlic from the chicken. Squeeze the garlic all over the chicken and potatoes. Discard the lemon. Carve and enjoy!

Broccoli with Lemon and Pecans

Broccoli with Lemon and Pecans
adapted from Cook's Country, sample issue

3 tablespoons unsalted butter
1/2 cup pecans, finely chopped
1 teaspoon lemon zest, grated
2 teaspoons fresh lemon juice
coarse salt, to taste
pepper, to taste
1 1/2 pounds broccoli, prepared

1. Heat butter in a medium nonstick skillet over medium heat. Add pecans and cook, stirring constantly, until butter turns golden and nuts become fragrant. Stir in lemon zest and juice. Scrape into a large serving dish. Season with salt and pepper.
2. Prepare broccoli by cutting florets into uniform pieces. Trim and peel stalks and cut into small coins as desired. Bring 1 cup water and 1/2 teaspoon salt to a boil over high heat. Add broccoli stalks and place florets on top of stalks so they sit just above the water. Cover and cook until broccoli is bright green, 3 to 4 minutes. Drain thoroughly.
3. Toss hot broccoli with nut mixture in serving dish until evenly coated. Adjust seasonings and serve.

Peppercorn-Crusted Pork Tenderloin with Soy-Caramel Sauce

Peppercorn-Crusted Pork Tenderloin with Soy-Caramel Sauce
from Cooking Light Magazine, December 2005

Cooking spray
1/4 cup minced white onion
1 teaspoon grated peeled fresh ginger
2 garlic cloves, minced
1 cup water
1/2 cup sugar
1/4 cup low-sodium soy sauce
2 tablespoons red wine vinegar
1 1/2 teaspoons Dijon mustard
2 tablespoons butter
2 (1-pound) pork tenderloins, trimmed
1 tablespoon black peppercorns, crushed
1 1/2 teaspoons chopped fresh thyme
1/4 teaspoon salt

1. Heat a small saucepan over medium heat. Coat pan with cooking spray. Add onion, ginger, and garlic; saute 2 minutes. Add water and sugar; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Remove from heat; carefully stir in soy sauce, vinegar, and mustard. Add butter, stirring with a whisk. Set aside; keep warm.
2. Preheat oven to 350°.
3. Rub tenderloins evenly with crushed peppercorns, thyme, and salt. Heat a large ovenproof nonstick skillet over medium-high heat. Coat pan with cooking spray. Add tenderloins, browning on all sides (about 5 minutes). Bake at 350° for 23 minutes or until a thermometer registers 160° (slightly pink); let stand 10 minutes. Cut each tenderloin into 12 slices; serve with sauce.

Wednesday, March 08, 2006

Mixed Salad with "House Dressing"

from Rachael Ray's 30 Minute Meals, Food Network
1 bag chopped romaine and mixed greens - (10 oz)
4 radishes, sliced
3 tablespoons vinegar
1 teaspoon sugar
1 teaspoon sweet paprika
1 tablespoon grated white onion and juice
1/3 cup extra-virgin olive oil
Salt, to taste
Freshly-ground black pepper, to taste
2 tablespoons sesame seeds (optional)

1. Mix greens and radishes.
2. In a small bowl, combine the vinegar, sugar, paprika and onions juice. Whisk in extra-virgin olive oil. Season the dressing with salt and pepper, to taste.
3. Dress and toss salad then sprinkle with sesame seeds (optional) and serve.

Pepper Steak and Rice Pilaf with Mushrooms

adapted from Rachael Ray's 30 Minute Meals, Food Network
1 tablespoon extra-virgin olive oil
1 tablespoon butter
10 white mushrooms, chopped
1 3/4 cups water
1 package rice pilaf mix - (6.09 oz)
= (Near East brand recommended)
2 tablespoons chopped parsley leaves
2 tablespoons vegetable oil
2 pounds tenderloin tips or sirloin, cut into strips
Coarse salt, to taste
2 tablespoons butter
2 red bell peppers, seeded, cut 2" dice
1/2 white onion, sliced
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1/4 cup dry sherry
1 1/2 cups beef consomme
1 teaspoon coarsely-ground black pepper
1. In a medium pot over medium to medium-high heat add a tablespoon of oil and a tablespoon of butter. When butter melts, add chopped mushrooms and saute 3 to 5 minutes. Add water and cover the pot. Add rice and pilaf packet to water. Stir to combine, reduce heat and cook 18 minutes. Add parsley, fluff with fork.
2. Preheat a large skillet over high heat. Add vegetable oil to really hot pan. Add meat and sear on all sides, 5 minutes. Season with salt and remove to a plate. Cover meat loosely with foil to hold heat.
3. Reduce heat on pan to medium. Add butter to pan. Add peppers and a little onion. Saute peppers and onions 5 minutes. Sprinkle flour over vegetables and cook 1 minute longer. Whisk in sherry and start to pick up pan drippings. Whisk in consomme and continue whisking. Add tomato and black pepper. Slide meat back into the pan and coat with sauce. Reduce heat to low and simmer 5 minutes.
4. Spoon Pepper Steak over Mushroom Rice Pilaf and serve.

Friday, March 03, 2006

Florentine Meatballs

Florentine Meatballs
adapted from Rachael Ray 30 Minute Meals, Food Network
10 ounces frozen spinach , defrosted
2 pounds ground sirloin
1/2 medium onion, chopped fine
3 cloves garlic, minced
1 large egg, 2 if mixture is dry
1/4 cup milk
3/4 cup Italian bread crumbs
1/2 cup Parmigiano-Reggiano cheese, freshly grated
Coarse salt , to taste
freshly ground black pepper, to taste

1. Preheat oven to 400ºF.
2. Wring defrosted spinach dry in a clean kitchen towel. Place sirloin in large bowl and make a well in the middle. Add the spinach, onion, garlic, egg, milk, bread crumbs, grated cheese, salt, and pepper. Mix well. Form into 30 balls. Arrange on a half-sheet pan lined with parchment paper. Roast for 20 minutes.

Mustard-Mushroom Chops over Brown and Wild Rice

Mustard-Mushroom Chops over Brown and Wild Rice
from Patti's Kitchen

2 cups beef broth
1 cup brown and wild rice
4 bone-in pork sirloin chops
coarse salt, to taste
1 tablespoon Northwoods Seasoning (Penzeys)
3 cloves garlic, minced
5 crimini mushrooms, sliced
1 can Campbell's Healthy Request Cream of Mushroom Soup
1/2 cup skim milk
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 tablespoon fresh Italian parsley, chopped

1. Place beef broth and rice in a medium saucepan and heat to boiling. Reduce heat to simmer and cover and cook until liquid is absorbed, approx 50 minutes.
2. Heat olive oil in a medium skillet. Season chops with salt and Northwoods seasoning. Brown chops on both sides in skillet. Remove chops. Add garlic and mushrooms, cook just until fragrant and soft.
3. Mix together soup, milk, and mustard. Add to skillet. Return chops to skillet. Cover and cook until chops are done, about 10-15 minutes. Serve with rice, garnish with parsley.

Pasta Rustica with Chicken Sausage and Three Cheeses

Pasta Rustica with Chicken Sausage and Three Cheeses
adapted from the Cooking Light Bulletin Board

2 Tbs. olive oil
1 yellow onion, chopped
2 garlic cloves, minced
3/4 lb. chicken or turkey sausage, casings removed
1 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. hot red pepper flakes
1 (28 oz.) can crushed tomatoes
Salt, to taste
1 lb. Barilla Plus penne pasta
1 1/4 cups ricotta cheese
2 cups fontina cheese, shredded
1/2 cup grated Parmigiano-Reggiano cheese

1. In a large Dutch oven over medium heat, warm the olive oil. Add the onion and cook until golden, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the sausage and cook, breaking it up into bite-size pieces, until no longer pink, about 6 minutes. Stir in the basil, oregano and red pepper flakes. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Taste and adjust the seasonings with salt, as needed.
2. Preheat an oven to 350ºF. Lightly oil a baking dish.
3. Bring a large pot three-fourths full of water to a boil over high heat. Salt the water, add the pasta, stir well and cook until barely al dente (tender but firm to the bite), 10 to 12 minutes. Drain well.
4. In a large bowl, toss the pasta with the sauce, the ricotta and fontina. Spread in the prepared baking dish and sprinkle with the Parmigiano-Reggiano.
5. Bake until the cheeses are melted and the tips of the pasta are crusty, about 30 minutes. Let stand for 5 minutes before serving. Serve hot. Serves 6 to 8.

West African Chicken and Groundnut Stew

West African Chicken and Groundnut Stew
adapted from the Cooking Light Bulletin Board

2 whole boneless skinless chicken breast -- cut into 1/2" pieces
1 tablespoon peanut oil -- (or vegetable oil)
1 onion -- chopped
1 clove garlic -- minced
15 oz diced tomatoes -- (1 undrained can)
28 oz whole tomatoes -- (1 undrained can
32 oz canned cannelini beans -- undrained
1 sweet potato -- peeled and chopped
3/4 cup water
1/4 cup peanut butter
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ginger
1/2 teaspoon cayenne
3 cups hot cooked brown rice

1. In a 4-quart dutch oven over medium high heat, cook chicken in oil until chicken is lightly browned and no longer pink, stirring frequently. Add onion and garlic; cook and stir 3 to 4 minutes or until onion is tender.
2. Add remaining ingredients, except rice; mix well. Bring to a boil. Reduce heat to medium low; cover and cook 30 minutes or until sweet potato is tender, stirring occasionally. If stew becomes too thick, add additional water.
3. Serve stew over hot rice.

Down To Earth Granola

Down To Earth Granola
from the Cooking Light Bulletin Board

4 cups old-fashioned oats
1 1/2 cups sliced almonds
1/2 cup light brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup canola oil
1/4 cup honey
2 teaspoons vanilla
1 1/2 cups dried cranberries

1. Preheat oven to 300 degrees.
2. In a large bowl, mix together the oats, almonds, brown sugar, salt, and cinnamon.
3. I a small glass bowl, mix oil and honey and heat in the microwave until just warm. Add vanilla and mix.
4. Pour over oat mixture and stir together with a wooden spoon. Spread into a half-sheet pan lined with parchment paper.
5. Bake for 30 minutes, stirring every 10 minutes. Remove from oven and cool pan on a wire rack.
6. Stir in cranberries. Store in an airtight container.