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Tuesday’s at the Table
I just found this meme and decided to participate in it. I am always looking for new recipes and what better place to find some than at a fun meme. If you want to join in then head on over to here to link up! Happy Tuesday!
4#'s sweet potatoes (about 8 med), peeled and cut into 1 1/2 chunks
1/2 cup packed brown sugar
4 TBSP butter
3/4 tsp salt
1 1/2 tsp vanilla
coarsely ground black pepper
1/4 slivered almonds (opt)
marshmellows
Preheat oven to 425. Grease a 9 x 13 glass or ceramic baking dish.
Place potatoes in prepared dish; cover with foil and bake 20 minutes.
Meanwhile, in a 1 quart sausepan, combing brown sugar, butter and salt. cook over medium heat, stirring frequently, until mixture comes to a simmer. Simmer 1 minute. Remove saucepan from heat and stir in vanilla. Keep warm.
Remove baking dish from oven. Spoon brown sugar mixture evenly over potatoes and stir to coat. Bake, uncovered, 40 to 45 minutes longer, or until potatoes are tender and glazed, basting with juices in pan halfway through baking. The last 5 minutes or so you can add marshmellows if wanted.
Remove from oven and let stand for 10 minutes before serving. Sprinkle with pepper and if you like the almonds.
Grilled corn
INGREDIENTS
* 1/3 cup butter or margarine
* 2 tablespoons prepared mustard
* 2 tablespoons prepared horseradish
* 1 teaspoon Worcestershire sauce
* 1/4 teaspoon lemon-pepper seasoning
* 6 ears sweet corn, husked
DIRECTIONS
1. In a small saucepan, melt butter; add the mustard, horseradish, Worcestershire sauce and lemon pepper. Place each ear of corn on a 13-in. x 12-in. piece of heavy-duty foil. Drizzle with butter mixture. Fold in edges of foil and seal, leaving space for expansion of steam. Grill over medium coals for 15-20 minutes or until corn is tender. Carefully unwrap foil.
BBQ Miso Chicken
INGREDIENTS (Nutrition)
* 1 cup miso paste
* 1 cup beer
* 1 cup low sodium soy sauce
* 1 cup white sugar
* 2 teaspoons sesame oil
* 1/8 teaspoon cayenne pepper
* 2 1/2 pounds skinless, boneless chicken breast halves
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DIRECTIONS
1. In a large bowl, combine the miso paste, beer, soy sauce, sugar, sesame oil, and cayenne pepper. Stir until the miso and sugar are completely dissolved. Set aside 1/2 cup of the sauce for basting during grilling. Submerge the chicken in the remaining marinade, cover bowl, and refrigerate for at least 2 hours.
2. Preheat grill for medium-high heat.
3. Lightly oil the grill grate. Remove the chicken from the marinade, and discard marinade. Grill chicken for 6 to 8 minutes per side, basting during the last few minutes with the reserved sauce. The chicken is done when it's juices run clear.
Food
I need to start finding more healthy recipes so I can get my diet back in check. I am at a stand still and not sure what else to do. I have been reading on different ways to go about kick starting my diet. One of the sites had a nuphedra review that sounded pretty good. I am still unsure if I want to go the route of a diet pill. Most of them are on the expensive side and just don't fit into our budget. So I think I will stick with the healthy recipes and I guess exercise to get rid of these last 10 pounds.
Grilling pizza
I have always wanted to try this. I think this week I just may give it a try!
Grilling Pizza
Preparing pizza on the grill results in a crispy, chewy crust with a wonderful smoky flavor.
Grilled pizzas are a specific style of pie: thin-crusted, with minimal toppings. Cheeses won't turn brown, since there's no upper heat source. These pizzas are lightly sauced, since too much liquid can cause the crust to become soggy and difficult to transfer from the grill. They're also very fast-baking.
Make the dough
Use your favorite crust recipe. For workability, divide the dough into two or more pieces and shape into balls for individual-sized pizzas. Tip: if you have a heavy-duty mixer or bread machine, double the recipe. Divide and shape the dough, and freeze each portion in a plastic freezer bag greased with about a tablespoon of olive oil.
Set the dough aside to proof while you prepare your toppings.
Assemble your toppings
With grilled pizza, the crust is the star–think of it as a great flatbread. Choose a few simple ingredients that can showcase the smoky flavor and crispy crust. Or go for minimalism: top the grilled bread with a brushing of good olive oil, a sprinkling of coarse salt, and a scant amount of chopped fresh herbs.
Suggested bases: marinara, pesto, flavored olive oil, barbeque sauce
Suggested cheeses: mozzarella, fresh mozzarella, ricotta, goat cheese, Parmesan, Gorgonzola
Ideas for toppings: grilled vegetables, prosciutto and fresh figs, salami, chicken, fresh herbs, fresh arugula, toasted pine nuts, olives or capers, caramelized onions, roasted garlic
Grill the crust
Prepare the grill for high heat. Shape the dough into rounds, either stretching it by hand or using a rolling pin. Each round should be no more than ¼ inch thick. Dust a baking sheet, a peel, or a plate with flour or cornmeal for easy transport, so the dough won't stick. You can stack the rounds by layering waxed paper, parchment, or a clean well-floured kitchen towel in between the individual crusts.
When the coals are hot, have all of your toppings ready near the grill. The easiest method for grilling pizza is to par-bake the crust: grill one side just long enough to firm up the crust so you can move it easily. By taking it off the heat, you can take your time arranging the toppings and are less likely to burn the bottom of the pizza.
Begin by placing one dough round on the grill.
* You can oil the grill's grate, but it's not necessary; once the crust has set, after about three minutes, it should be easy to pull off the heat with tongs, a spatula, or your fingers.
* Don't worry if it droops a little through the grate, as it'll firm up fast.
* After two to three minutes, give it a little tug–it should move easily. If it sticks, give it another minute or so.
* When the crust is set, remove it from the heat and transfer it to a plate or peel; flip it over so the "done" side is up, and add the toppings.
* Repeat the process with the rest of the dough rounds.
* If this is a group effort, friends and family can start topping the pizzas while you grill the crusts.
Grill your pizzas
Grill the topped pizzas until the cheese melts and the toppings are heated through. Depending upon the heat of the grill and the size of your pies, this can take two to ten minutes (if your grill has cooled dramatically, you may need to cover it with a lid to finish the cooking).