Monday, March 9, 2009
1 lb. lean bacon
1 clove garlic, crushed
2 (7.5 oz.) cans chopped clams with liquid
1½ cups canned pitted and sliced black olives
½ cup butter
1 (12 oz.) pkg. noodles, cooked and drained
1 (7 oz.) can solid pack tuna, drained and chunked
¼ cup chopped parsley
Cut bacon into ½ inch pieces and sauté over low heat until crisp. Pour off all but ¼ cup drippings. Add garlic, clams, and olives, simmer for 5 minutes. Melt butter and pour into clam mixture. In a large bowl, place cooked noodles, clam mixture, tuna and parsley. Toss and serve with lemon wedges. (use linguini, vermicelli, etc.)
Monday, March 2, 2009
1 frozen bread dough
¾-1 lb. of Italian sausage
½ medium onion, diced
1 pkg frozen chopped spinach, cooked as directed & squeezed dry
¼ cup Parmesan cheese
Salt and pepper to taste
Roll out thawed bread dough into a large rectangle; cover and set aside. Brown sausage with onion, drain well. Add squeezed spinach and transfer entire mixture to large bowl. Mix in eggs, Parmesan cheese, salt and pepper. Spread sausage mixture onto rolled out dough and roll up like a jelly roll. Place in greased loaf pan and bake at 350 degrees for 30 minutes or until golden brown.
Monday, February 23, 2009
This morning on Good Things Utah, I made Dark Chocolate Cake Bon-Bons - you can get the recipe by going to www.abc4.com and click on Good Things Utah. Right now it's at the top of the "Most Favorite" category on the main page. All it is is a dark chocolate cake mix and some frosting...plus whatever you'd like to roll your bon-bons in, i.e. chocolate sprinkles, cocoa, cinnamon, etc. No matter who makes them, they love them so please put this recipe on your "gotta do" list.
I promised cooking tips each month so, here are my February submissions. I hope they help you be more comfortable in your own kitchen - in the meantime just remember we're officially less than a month away from Spring!!!!
1. Place a rubber mat or a wet dish towel underneath your cutting board to help keep it from
2. Tired of lumps in your hot cocoa? Once your powdered cocoa is in a bowl put just enough
water or milk in and mix to make a paste. Now you can gradually add the remaining liquid
and live lump-free!
3. Does your recipe call for cake flour? Remove 2 tablespoons from 1 cup of all-purpose flour
and replace it with 2 tablespoons of cornstarch; sift it to make sure it's well blended.
4. Use dental floss to cut any pastry roll type dish, i.e. cinnamon rolls, pizza rolls, etc. A knife
tends to crush the roll while dental floss easily cuts through the dough.
5. Grilling season will be here before you know it - when I'm making ka-bobs I always use metal
skewers to avoid the pre-soak that wooden skewers require. Make sure to lightly oil them
before sliding on the meat or veggies - it will help stop foods from sticking to the skewers.
6. Stop the bottom of ice cream cones from getting soggy by dropping in a mini marshmallow or
an upside down chocolate kiss. Not only will it stop the drips, it's an extra treat when the ice
cream's all gone!
7. If you're working with a recipe that's not in a cookbook...maybe you printed it off a website or
cut it out of a magazine...place it inside a large resealable plastic bag to protect it from
8. People ask me how I keep track of all the recipes that I have...what works works best for me
is to purchase an accordian file and rename the tabs to reflect what kind of recipe you're
storing. I now have one for desserts, one for main dishes and one for side dishes....plus an
extra misc. accordian file. It's made a big difference when I'm tracking down a specific recipe.
Coming to www.cookingwithangel.com in March...a series of Basic Cooking Tip Webisodes like how to seed avocadoes or segment citrus or how to seed tomatoes and green peppers. I taped them at Western Gardens, Ben Cook shot and edited them, and I hope you'll let me know what you think. I plan on creating an entire library of "did you know" type webisodes to help new cooks learn and remind "seasoned" cooks what they may have forgotten!
Have a wonderful week and, as always, I look forward to hearing from you,
Thursday, February 5, 2009
1/2 cup ketchup
1 cup Valentina Picante Sauce
1 Tablespoon celery salt
Juice of 4-6 limes (about 1/3 cup)
3-5 Serrano peppers, cut into rings (be careful!)
One medium onion, diced
6 Roma tomatoes, diced
2 medium bunches cilantro, finely chopped
6 avocados cut into small pieces
2 lbs. cooked, deveined, peeled shrimp
In a large bowl, pour all of the Clamato Juice, ketchup and picante sauce; stir well. Add celery salt, lime juice, sliced peppers, onions, tomatoes and cilantro; stir well. Gently stir in avocados and shrimp. Cover and keep in fridge.
1 t. thyme
2 t. rosemary
½ t. salt
1 T. Lemon Pepper
2 cups broth
6 oz. pancetta
1 cup diced onions
1 cup chopped and seeded tomatoes
3 T. cornstarch
Pre-heat oven to 350 degrees. Toss chicken breasts in herb mixture of thyme, rosemary, salt and lemon pepper. Pour chicken broth into bottom of pan and insert steamer rack. Place prepared chicken on rack; cover and steam for 20-25 minutes or until cooked through.
While chicken is steaming, chop up pancetta and small dice onions. Sauté pancetta in large skillet until slightly crispy, add onions and continue to sauté until onions are softened and pancetta is very crispy. Remove from heat. Toss in chopped tomato last. Remove chicken from steaming rack and keep warm. Thicken remaining pan broth/juices with cornstarch; strain.
· Drizzle thickened pan juices over white rice
· Place steamed chicken on prepared rice
· Top with crispy pancetta mixture
· Drizzle again with thickened pan juices
· Sprinkle with shredded Mozzarella
Wednesday, January 28, 2009
Thursday, January 22, 2009
Friday, January 16, 2009
In the meantime...here are some fun "Did You Know" fast facts about food:
* If you have leftover whipped cream, dollop it onto a baking sheet lined with plastic wrap and freeze. Once frozen put the dollops into a big resealable plastic bag and you'll have a quick topper for Hot Cocoa or maybe an Apple Crisp
* You can mellow out the flavor of fresh garlic cloves by peeling and simmering in a small saucepan...just for about 3-5 minutes. I store any garlic I've prepared like this in a small container drizzled with a little bit of olive oil. Don't leave it on the counter...just pop it in the refrigerator. It holds this way for about 2 weeks.
* Glass containers conduct more heat so if you can remember to reduce your oven temperature by 25 degrees it'll offset that especially when your making baked goods like cookies or cakes. Most recipes don't account for the difference between glass and metal pans
* Half the peanuts grown in the United States are used to make peanut butter
* Word has it that storing plastic wrap in the freezer will stop it from sticking to itself...however I never have enough room in my freezer to test this out!
* You'll get more volume out of egg whites if you beat them at room temperature...however heavy cream should always be as cold as possible before beating
Okay...there's half a dozen for you. Have a great weekend and on Monday, I'll be making a recipe for Shrimp Cocktail Soup on ABC4's Good Things Utah. It's from Renee...one of my Facebook Friends!
Monday, January 12, 2009
Wednesday, January 7, 2009
Would love to see you there - we'll have fun and laugh at ourselves I promise. My times are:
Friday - 2p/6p
Saturday - 11a/4p
Sunday - 2p/4p
I have a pretty extensive handout for everyone that attends that includes all kinds of info and even a couple of recipes.
Hope to meet you over the weekend!
Thursday, January 1, 2009
Happy New Year!
Before I put away my Christmas Tree and ornaments, I wanted to share this very special gift. Suzi is a Good Things Utah viewer and took the time to custom-make a little ornament for each of us GTU girls.
I absolutely love this...the apron, the whisk, the STICK OF BUTTER! Thank you so much Suzi and it's going into my special ornament box so that I can enjoy it year after year. If any of you are looking for a special gift I bet Suzi could fix you up. Her email address is: firstname.lastname@example.org
Here's to a wonderful 2009...and no matter what life throws at you, always remember you come equipped with all the tools you need to make the right choices at the right time. My New Year's Resolution is simply to be accepting of every moment, every day, in every way. Believe me, the older you get the more you'll realize how important living in allowance is....you just can't control everything no matter how hard you try, right?
Enjoy your New Year's Day!