Easter is this Sunday and if you are still planning your menu for the day, Bon Appetit can help you with everything you would ever need for a great feast for this day. They have recipes and ideas for appetizers, entrees, desserts and sides to cover every taste in this Easter guide. Check it out if you need some ideas or just want to try something different.
Monthly Archives: March 2013
Okay, St. Patrick’s Day is just a few days away and it is only a matter of time before we make corned beef and cabbage and all the other traditional parts of the meal. However, if you want to try something different, Bon Appetit has 21 recipes that are Irish-inspired that will be just as great. Check them out and see if you want to give any a try!
While I have been cooking regularly and keeping up with trying new things, I have been bad about blogging and putting them online. There just doesn’t seem to be enough hours in a day to do everything I need to do anymore, which really only gives me the weekends to blog. Hopefully I can get around to more than just that, but we’ll see how it goes.
We did make a couple of things this week that are old stand by recipes that I am sure many people have made before. They are both very simple recipes that are not only easy to make but easy to clean up afterwards and they taste awesome. The first of these I made early on in the week and it was just a simple Shrimp Fried Rice. I love this recipe because it is a great one pot meal to make. If you have leftover rice already, most of the work is already done for you and you can get it done even faster.
Shrimp Fried Rice
2 tablespoons vegetable oil, divided
1 pound peeled and deveined small shrimp, thawed if frozen
8 scallions, whites chopped, greens thinly sliced
2 garlic cloves, chopped
1 tablespoon finely chopped peeled ginger
3 cups cold cooked white rice
2 large eggs, beaten to blend
1/2 cup frozen peas, thawed
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 teaspoon toasted sesame oil
Heat 1 tablespoon of the vegetable oil in a large, nonstick skillet over medium high heat. Season the shrimp with salt and cook, turning once, until just opaque in the center, about 3 minutes. Transfer the shrimp to a plate.
Heat the remaining 1 tablespoon of vegetable oil in the same skillet; add the scallion whites, garlic, and ginger. Cook, stirring, until fragrant, about 1 minute. Add the rice and stir to coat. Cook until the rice is crisp, about two minutes. Push the rice to one side of the skillet; add the eggs to the other side and cook, stirring and working them into the rice mixture, about 1 to minutes. Add the peas, soy sauce, vinegar, sesame oil and the cooked shrimp. Cook, tossing constantly until the shrimp and the vegetables are heated through, about 1 minute. Top with the scallion greens and serve.
I actually added some mushrooms and water chestnuts to this to make it a more filling meal. The original recipe I got from Bon Appetit calls for edamame, which I did not have, but feel free to add it if you like. The great thing about a dish like this is you can really add whatever you want to it to make it a meal. If you don’t like shrimp, add some boneless chicken or pork. You could go all vegetarian and just add some vegetables to it like snow peas, corn, zucchini or whatever you like. Since it is all one dish, clean up is a breeze.
The other recipe for today is one we make once in a while. It is for a simple, quick batch of Banana Muffins. We used Bisquick to make these and we had some overripe bananas on hand already, so it makes baking these quite simple.
Quick Banana Muffins
2 cups Bisquick baking mix
1 egg, lightly beaten
1 1/3 cups bananas, mashed (about 3 bananas)
1/2 cup brown sugar, packed
3 tablespoons milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 cup chocolate chips (optional)
Preheat the oven to 400 degrees. Place the baking mix in a medium bowl and break up any lumps. Combine the egg, bananas, brown sugar, milk, vegetable oil and vanilla extract with the mix and stir thoroughly until well blended. Fill paper lined muffin cups of a muffin tray until about 2/3 full. Bake in the oven for 15 to 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool the muffins in the pan for 5 minutes before serving.
Of course, these are great for breakfast with your morning coffee or just to have as an afternoon snack. We left the chocolate chips out for ours, but you can use them, or some walnuts or pecans if you like. You can really use other fruit too if you wanted blueberry or some other berry muffin.
That’s it for today. I promise to have some other recipes this week. I have made a bunch of things and have recipes for them, I just haven’t had time to post anything, so I will get to some of them this week for sure. Until next time, enjoy the rest of your Sunday and enjoy your meal!
I’ve neen a bad blogger lately and have not taken the time to post anything on my blogs. I hope to try and get back to normal this week with some recipes I have made recently, but until then here is a great post from Food Republic about how you can easily make some of your own snack foods this weekend. Any of these homemade are so much better than anything you can get from a store that it is worth the effort you put in to make them. Check it out!