Category: Home Cooking

Home Cooking With The Cookes : Cobb Salad with Warm Bacon Vinaigrette

Cobb Salad with Warm Bacon Vinaigrette

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Ingredients:

  • 1 heart of romaine, torn into bite-size pieces
  • 3 cups packed baby spinach
  • 4 bacon slices, chopped
  • 1 tablespoon vegetable oil
  • 6 chicken tenders (about 1/2 pound)
  • 2 tablespoons red-wine vinegar
  • 1 1/2 tablespoons cider vinegar
  • 1 teaspoon grainy mustard
  • 2 hard-boiled eggs, halved
  • 1 small tomato, cut into wedges
  • 1/2 avocado
  • 1/2 cup crumbled blue cheese (3 ounces)

Directions:

  • Toss together romaine and spinach in a large bowl.
  • Cook bacon, stirring occasionally, in a heavy medium skillet over medium heat until crisp. Transfer with a slotted spoon to paper towels to drain.
  • Discard all but about 2 tablespoons bacon fat and add oil to skillet. Pat chicken dry and season with 1/4 teaspoon each of salt and pepper. Increase heat to medium-high and cook chicken, turning over once, until golden brown and just cooked through, 5 to 6 minutes total. Transfer chicken to a plate.
  • Reduce heat to medium and add vinegars and mustard to skillet. Boil, scraping up brown bits, 30 seconds. Stir in any juices from chicken.
  • Toss salad greens with bacon vinaigrette. Season with salt and pepper. Top salad with chicken, eggs, tomato, sliced avocado, blue cheese, and bacon.

This was a pretty good salad. I wish we could find some better lettuce, but we usually have to just work with whatever we could find.

 

I give this one 4 out of 5 Lobsters

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Recipe from : http://www.epicurious.com/recipes/food/views/243177?mbid=ipapp

 

 

Hawaiian Brunch Pizza

Hawaiian Brunch Pizza

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Ingredients:

  • 2 1/4 cups Original Bisquick® mix
  • 1/4 cup very hot water
  • 1/2 cup sour cream
  • 1/2 teaspoon onion salt
  • 2 eggs
  • 1 package (6 ounces) sliced Canadian-style bacon, cut into thin strips
  • 1 cup shredded Cheddar cheese (4 ounces)
  • 1 can (20 ounces) pineapple chunks, well drained
  • 1/4 cup chopped green bell pepper

Directions:

  • Heat oven to 425°F. Grease 12-inch pizza pan.
  • Mix Bisquick and hot water until soft dough forms. Press dough in pizza pan, using fingers dusted with Bisquick; pinch edge to form 1/2-inch rim. Bake 10 minutes.
  • Mix sour cream, onion salt and eggs; pour over crust. Layer bacon, cheese, pineapple and bell pepper on egg mixture. Bake about 25 minutes or until set. Cool slightly before serving.

 

I give this one 4 out of 5 Lobsters

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This was a pretty good breakfast pizza. We made ours in smaller 8 inch round pans. The side crust came out a bit crispy and the egss ended up a little softer than I would have liked. Maybe next time we could back the crust a bit scramble the egss then combine them into a pizza. Would make these again.

Recipe from : http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=36713&esrc=796&a…

Home Cooking With The Cookes : Banana Brickle Bars

Banana Brickle Bars

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Ingredients:

  • 1/4 cup granulated sugar
  • 1 cup packed brown sugar
  • 3/4 cup mashed ripe banana (1 to 2 medium)
  • 1 egg
  • 1/2 cup quick-cooking oats
  • 2/3 cup Gold Medal® all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/3 cup white baking chips
  • 1/4 cup chocolate-covered toffee bits

Directions:

  • Heat oven to 350°F. Spray rectangular pan, 13x9x2 inches, with cooking spray. Beat granulated sugar, brown sugar and banana in large bowl until well blended. Add egg and oats; beat well. Stir in flour and baking soda until well blended. Spread in pan.
  • Bake 16 to 20 minutes or until bars spring back when touched lightly in center.
  • Remove from oven; place on wire rack. Immediately sprinkle white baking chips over bars. Let stand 1 to 2 minutes to melt; spread over bars. Sprinkle with toffee bits. Cool at least 30 minutes. For bars, cut into 6 rows by 4 rows.

 

I give this one 4 out of 5 Lobsters

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We decided to use chocolate chips instead of the white baking chips or chocolate covered toffee bits. They turned out a bit more like banana brownies, but they were still very delicious. The banana brickle part turned out very moist. The end result was like eating a cake battered banana with chocolate sauce. Next time I want to add in some cut up bananas and maybe even some white marshmallow fluff. Would make these again for sure.

Recipe from : http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=18078&esrc=796&WT.mc_id=taf_recipe_ipad

Home Cooking With The Cookes : Grilled Corned Beef and Fontina Sandwiches

Grilled Corned Beef and Fontina Sandwiches

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Ingredients:

  • 8 slices Jewish-style rye bread, divided Dijon mustard
  • 1 pound thinly sliced corned beef reserved from Homemade Irish Corned Beef and Vegetables
  • 8 ounces thinly sliced Fontina cheese
  • 1/2 sweet onion (such as Maui or Vidalia), thinly sliced
  • 4 tablespoons (1/2 stick) butter, divided

Directions:

  • Place 4 bread slices on work surface. Spread mustard on 1 side of each. Divide corned beef among bread slices. Top with cheese and onion. Cover with remaining 4 bread slices, pressing slightly to adhere.
  • Melt 2 tablespoons butter in each of 2 large nonstick skillets over medium heat. Place 2 sandwiches in each skillet and cook until golden brown on bottom, pressing occasionally with spatula, about 3 minutes. Turn sandwiches over and cook until golden on bottom and cheese melts, about 3 minutes. Transfer sandwiches to plates, cut in half, and serve.

I give this one 3 out of 5 Lobsters

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These were some great sandwiches. We went with some muenster cheese to save a few bucks and we went with a dark rye. Amazing flavor packed in a tiny package. Would make these again.

 

Recipe from : http://www.epicurious.com/recipes/food/views/241624?mbid=ipapp

Home Cooking With The Cookes : Outside-in Cheddar Sliders

Outside-in Cheddar Sliders

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Ingredients: 

  • 1 1/2 pounds ground chuck (20% fat)
  • 4 1-inch cubes sharp white cheddar cheese, each halved
  • 8 soft dinner rolls, split

Directions:

  • Divide meat into 8 equal pieces. Shape into balls. Press 1 cheese piece into center of 1 meatball and enclose cheese in meat. Flatten to 21/2- to 3-inch-diameter patty. Repeat to form 7 more patties. Sprinkle both sides of patties with salt and pepper.
  • Prepare barbecue (medium-high to high heat). Grill patties until cooked to desired doneness and cheese centers soften, about 5 minutes per side for medium. If desired, grill cut side of rolls until toasted, about 1 minute. Transfer patties to rolls; let rest 5 minutes.

I give this one 3 out of 5 Lobsters

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These were some decent burgers. Our cheese started burning while the sliders were still cooking so we had to have ours a little more rare than we would have liked. The crispier cheese tasted good, but I think I could have gotten the same result with putting the cheese on top of the sliders. May make these again.

Recipe from : http://www.epicurious.com/recipes/food/views/353829?mbid=ipapp

 

Home Cooking With The Cookes : Asian Meatballs

Asian Meatballs with Sesame Lime Dipping Sauce
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Ingredients:
  • 1/4 cup whole milk
  • 1/4 cup fine dry bread crumbs
  • 3/4 pound ground pork
  • 3/4 pound ground veal
  • 1 large egg, lightly beaten
  • 1/2 cup canned sliced water chestnuts, rinsed, drained, and finely chopped
  • 1/2 teaspoon salt
  • 1/2 cup chopped fresh cilantro plus 1/4 cup sprigs
  • 5 tablespoons soy sauce
  • 4 teaspoons Asian sesame oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons water
  • 2 teaspoons sugar
  • Accompaniment: steamed white rice
Directions:
  • Put oven rack in middle position and preheat oven to 500°F.
  • Pour milk over bread crumbs in a large bowl and stir until liquid is absorbed. Add ground meat, egg, water chestnuts, salt, chopped cilantro, 1 tablespoon soy sauce, and 2 teaspoons oil and mix with your hands until combined well. Shape 3 tablespoons meat mixture into a ball and transfer to a 13- by 9-inch glass baking dish. Make more meatballs with remaining mixture, arranging meatballs about 1/2 inch apart in baking dish. Bake until cooked through, about 15 minutes.
  • Meanwhile, stir together lime juice, water, sugar, remaining 4 tablespoons soy sauce, and remaining 2 teaspoons oil in a bowl until sugar is dissolved.
  • Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce and sprinkle with cilantro sprigs.
  • Serve meatballs with remaining sauce.

 

I give this one 4 out of 5 Lobsters

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This was a great alternative to an Italian style meatball. The meatballs were much lighter felling using the pork and in our case turkey rather than veal. The sauce was pretty good and a great alternative to soy or teriyaki sauce which is what most people just toss on their Asian food. These were very flavorful right after being cooked and were even better tasting the day after as leftovers. Would make these again for sure!

Recipe from : http://www.epicurious.com/recipes/food/views/238396?mbid=ipapp