Hey everyone!
Your other two recipes for August are chosen by moi, and I really hope you enjoy them!
First, for my Food Network dish, I selected Giada's Rigatoni with Vegetable Bolognese. If you read my blog (sorry, couldn't resist pimping it out...), you know that I am a huge pasta-holic, so I try to do what I can to make it a bit healthier. In addition, I've yet to be disappointed with Giada, so I figure this is a good dish to share with you!
My second dish for the month is Orange Mandarin Chicken from Cooking Light. My son, who will be two in November, absolutely goes nuts over Mandarin oranges, but is not much of a meat eater. Maybe this dish will help me get more chicken into this kid!
That's it for now... can't wait to see what you all come up with. And we'll see you in September where two members will give you their Dinner Diva selections!
Happy Cooking!
~Lauren
Thursday, August 14, 2008
Wednesday, August 13, 2008
Challenge #2
Catfish Po Boy Sandwiches. I made this recipe last month and fell in love. So i wanted everyone else to give it a try too. Here is the link http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=522117
Here is the link to my recipe that i made http://theshannonskitchen.blogspot.com/2008/07/catfish-po-boy-sandwhiches.html
It's a cooking light Recipe, and interpret it as you wish.
We are going to choose 2 people per month, and they can choose 2 recipes each. And we will post all 4 Recipes at the begining of the month and you have all month to make it. Post as you finish.
Here is the link to my recipe that i made http://theshannonskitchen.blogspot.com/2008/07/catfish-po-boy-sandwhiches.html
It's a cooking light Recipe, and interpret it as you wish.
We are going to choose 2 people per month, and they can choose 2 recipes each. And we will post all 4 Recipes at the begining of the month and you have all month to make it. Post as you finish.
Thursday, August 7, 2008
First Recipe.....
Inspired by the Hot summer Air, I decided to Choose a Food Network Grilling Recipe.
Posting date will be on or before August 21st.
After that date we will Choose a different recipe for everyone to work with.
Remember the only rule is THERE ARE NO RULES.......
http://www.foodnetwork.com/recipes/bobby-flay/chicken-cobb-burger-recipe/index.html
Ingredients
For the burgers:
8 (1/2- thick) strips bacon
1 1/2 pounds ground chicken, 90 percent lean
2 tablespoons canola oil
Salt Freshly ground black pepper
1/2 cup crumbled blue cheese
4 burger buns, split
1 large ripe beefsteak tomato, cut into 4 slices
1 ripe avocado, peeled, pitted and cut into 8 slices
For the vinaigrette:
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 clove garlic, finely chopped
1/4 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 cup finely shredded romaine lettuce
For the burgers:
Heat the grill to medium.
Place the strips of bacon on the grill (lay them across the grate so they don't fall through) and grill for 3 to 4 minutes on each side, until golden brown and slightly crispy. Remove the bacon to a plate lined with paper towels. Increase the heat of the grill to high.
Form the meat into 4 (8-ounce) burgers, brush with the oil and season with salt and pepper on both sides. Grill the burgers until golden brown on both sides and cooked completely through, about 5 minutes per side. Top the burgers with the blue cheese, close the cover, and continue cooking until the cheese begins to melt, about 1 minute longer.
Place the burgers on the bottom half of each bun and top with a slice of tomato, 2 slices of avocado, 2 slices of bacon and some of the dressed romaine. Cover each burger with the bun tops and serve.
For the vinaigrette:
Whisk together the vinegar, lemon juice, mustard, Worcestershire, garlic, sugar, salt, pepper and oil in a small bowl. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.
Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette.
Posting date will be on or before August 21st.
After that date we will Choose a different recipe for everyone to work with.
Remember the only rule is THERE ARE NO RULES.......
http://www.foodnetwork.com/recipes/bobby-flay/chicken-cobb-burger-recipe/index.html
Ingredients
For the burgers:
8 (1/2- thick) strips bacon
1 1/2 pounds ground chicken, 90 percent lean
2 tablespoons canola oil
Salt Freshly ground black pepper
1/2 cup crumbled blue cheese
4 burger buns, split
1 large ripe beefsteak tomato, cut into 4 slices
1 ripe avocado, peeled, pitted and cut into 8 slices
For the vinaigrette:
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 clove garlic, finely chopped
1/4 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 cup finely shredded romaine lettuce
For the burgers:
Heat the grill to medium.
Place the strips of bacon on the grill (lay them across the grate so they don't fall through) and grill for 3 to 4 minutes on each side, until golden brown and slightly crispy. Remove the bacon to a plate lined with paper towels. Increase the heat of the grill to high.
Form the meat into 4 (8-ounce) burgers, brush with the oil and season with salt and pepper on both sides. Grill the burgers until golden brown on both sides and cooked completely through, about 5 minutes per side. Top the burgers with the blue cheese, close the cover, and continue cooking until the cheese begins to melt, about 1 minute longer.
Place the burgers on the bottom half of each bun and top with a slice of tomato, 2 slices of avocado, 2 slices of bacon and some of the dressed romaine. Cover each burger with the bun tops and serve.
For the vinaigrette:
Whisk together the vinegar, lemon juice, mustard, Worcestershire, garlic, sugar, salt, pepper and oil in a small bowl. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.
Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette.
Hi!
Just wanted to echo Heather's welcome. We are SO excited to start this up, and we are so blown away by the amount of interest it has generated already. We look forward to cooking with you, and we always welcome suggestions!
~Lauren
~Lauren
Welcome
Lauren and I want to welcome everyone to the Dinner Divas, Where cooking with no rules is the ONLY RULE!!!!
We thought it would be fun to see how many different ways people can cook one simple recipe.
We will have a new Recipe biweekly, one week it will be a Food Network Recipe the the other week it will be a random recipe.
You can choose to make the recipe or you can not make the recipe. No Strings attached. All creative minds welcome. Do as you wish with the recipe too.
We thought it would be fun to see how many different ways people can cook one simple recipe.
We will have a new Recipe biweekly, one week it will be a Food Network Recipe the the other week it will be a random recipe.
You can choose to make the recipe or you can not make the recipe. No Strings attached. All creative minds welcome. Do as you wish with the recipe too.
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