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Desiree's Mixin' Kitchen

Tune into The Morning Mix w/Jay & Desiree every Thursday morning at 7:40 to catch up on a new recipe with DESIREE'S MIXIN' KITCHEN!  Each week, Desiree will provide a new dish to try, hand-crafted and ready to bring to the table.  Brought to you by Mixed Up Cooking & Baking Supplies and White Flour Catering!

Mixed Up Cooking & Baking Supplies, 442 Farmington Falls Road in Farmington!  Call Diane Ellis at 778-4616, or visit www.mixedupkitchen.com today!

                                                      

White Flour Catering, 205 Church Hill Road in Augusta!  Call 622-8755, or visit www.whiteflour.com today!

                                                    

                                 

 

THIS WEEK'S RECIPE:

CHICKEN NOODLE SOUP:
Featured Item: Spice Bomb

INGREDIENTS:

2 teaspoons extra virgin olive oil
1 cup sliced celery
1 cup chopped carrot
1 large onion diced
1 small potato, diced
1 sprig of thyme
1 bay leave
1 sprig of rosemary
1 teaspoon poultry seasoning
60 oz chicken broth
2 teaspoons chicken bouillon
4 ounces egg noodles
The meat from 1 rotisserie chicken diced
Salt and pepper
1 tbs chopped fresh parsely

DIRECTIONS:

1 Heat extra virgin olive oil in large pot.
2 Sauté the celery, carrot and onion for 2 minutes.
3 Add potato, poultry seasoning, chicken broth and bouilion.
4 place the thyme rosemary and bay leave in the spice bomb and close. Place in the pot and Bring to a boil.
5 Add noodles and chicken and cook on low for 20 minutes.
6 carefully remove the spice bomb .
7 season to taste with salt and pepper. Sprinkle with parsley

                                                     

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                                                    ARCHIVED RECIPES:

TURKEY PUMPKIN CHILI

FEATURED ITEM: LODGE DUTCH OVEN

Ingredients:

Salt & Pepper to taste

2 lb 99% lean ground turkey

1 tsp evoo

1 large onion, diced

¼ cup copped cilantro

5 cloves garlic, minced

2 bay leaves, crumbled

4 tsp cumin

2 tsp oregano

1 tsp chili powder (or more to taste)

3 15oz cans small white beans (drained & rinsed)

1 15oz can pureed pumpkin

1 tsp jalapeno pepper (finely diced)

2 cups chicken broth

Recipe:

Heat oil in a heavy frying pan.

Add turkey & cook until white, breaking up into little pieces for 5 minutes.

Add the onion, garlic, diced jalapeno & chopped cilantro to the pan.

Cook until onion is translucent.

Transfer contents of pan to lodge dutch oven.

Add remaining ingredients & cook on low 8 hours.

Season with salt & pepper to taste. Enjoy!

  

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APPLE SNICKERS SALAD!

1 16 oz tub cool whip room temperature
1 box vanilla instant pudding
1/3 cup milk
4 apples ( I used 2 Granny Smith and 2 red delicious )
6 full sized snickers bars cut into small chunks
Caramel ice cream topping

1. In a large bowl mix the cool whip the pudding powder and the milk. Stir until all combined well.
2. Chop apples into small bite sized pieces. Add to whipped topping mixture.
3. Fold the snickers and apples into the whipped topping  until mixed well.
4. Cover and chill 2 hrs
5. Spoon into bowls and drizzle caramel topping on top.
6. Sit down and enjoy...no guilt it's at least partly healthy


Tune in next Thursday around 7:40am to see what Desiree's cookin' up next!

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MEATBALLS

1/2 pot of your favorite sauce 

2 1/2 lbs ground beef 

1/2 lb ground sausage (pork)

3 eggs 

1/2 cup bread crumbs 

3/4 cup milk

1 1/2 tsp salt

3 tsp parsley 

1 1/2 tsp garlic powder 

1 1/2 tsp pepper 

1/2 tsp crushed red pepper 

3/4 cup grated Parmesan cheese 


1. Mix all ingredients in a large bowl

2. Form into golf sized balls (tightly)

3. Place on greased pan and broil 14 minutes (turning 1/2 way through the cooking process)

4. Transfer balls to simmering sauce and let simmer 3-4 hours 

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BEEF STEW

1 1/2 lbs lean stew beef, cubed 
1/2 cup flour 
1/2 tsp salt
1/2 tsp pepper 
1 tsp garlic powder 
3 tbs vegetable oil
1 carrot finely chopped 
1 large onion finely chopped 
2 clove garlic chopped 
2 stalks of celery (include the leaves finely chopped)
1 tbs parsley flakes 
1 tsp thyme 
1 tsp rosemary
1 tsp garlic powder 
4 cups beef broth 
2 large potatoes cubed 
2 cups cubed rutabaga
2 large carrots cut into bite sized coins 
2 large onions cut into bite sized pieces 

1. Place flour, salt, pepper, and 1 tsp garlic powder in Ziplock gallon sized bag
2. Place beef in bag, seal, and shake until all the pieces are coated 
3. Heat up with oil in a stew pot until browned on all sides. Add the finely chopped carrot, onions, garlic, and celery until soft
4. Add spices and beef broth. Boil and cover. Reduce heat and simmer for 2 hours. 
5. Add the remaining vegetables and replace the cover. Simmer for another hour until the vegetables are tender 

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BEST CHILI EVAH!

2 lbs ground meat

2 small onions diced 

1-2 tbs chopped jalapeno

1 cup diced bell pepper 

2 tbs minced garlic 

32 oz tomato sauce 

2 cans diced tomatoes 

1 tbs oregano

1 tsp cocoa

1 tsp brown sugar 

4 tbs cumin

4 tbs chili powder 

2 tsp salt 

1/2 tsp cayenne pepper 

1 tsp smoked paprika 

2 15 oz cans kidney beans (drained and rinsed)

1 15 oz can cannelini beans (drained and rinsed)

1 15 oz can black beans (drained and rinsed)

2 cups water 

Chili toppings (diced red onion, sour cream or greek yogurt, shredded cheese)
 

1. Brown the meat, onions, bell peppers, garlic, and jalapenos in a large stockpot. Drain grease! 

2. Add the tomato sauce, tomatoes, spices, sugar, salt, and cocoa powder to the meat mixture. Add water 

3. Stir and bring mixture to a boil

4. Add the beans and stir

5. Cover and reduce heat to low. Simmer 2 hours.

6. Spoon into bowls and top as desired!

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PORK CARNITAS

Salt and Pepper 

2 lbs pork shoulder 

2 tsp dried oregano

2 tsp cumin

1 tbs olive oil

1 tsp garlic powder 

1 onion chopped 

5 cloves minced garlic 

1 jalapeno, seeded and ribs removed and chopped 

1 orange cut in half 

1/2 cup orange juice 

1/2 lime, juiced 

1 can chicken broth 

3 tbs vegetable oil

Tortillas (corn or flour)

Taco fixings (cheese, sour cream, pic de gallo, etc)

1. Rub olive oil all over pork and sprinkle oregano, cumin, garlic powder, and salt and pepper. Rub the spices into the meat really well

2. Place the meat in the bottom of a crock pot 

3. Top with the onion, cloves of garlic, chopped jalapeno, the orange halves, orange and lime juice

4. Add the can of chicken broth

5. Cover and heat on low for 7-9 hours 

6. Using 2 forks, shred the meat 

7. Heat using vegetable oil in a frying pan. Fry shredded meat in portion sizes until crispy on one side 

8. Serve on tortillas with taco fixin's 

Tune in next week around 7:40am to see what Desiree's cookin' up next! 

                                    

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RUNZAS

                 

1 large head of cabbage shredded

2 onions diced
2 lbs ground beef
1 tsp red pepper flakes
1 tsp garlic powder

1 tsp seasoning salt

1 tsp black pepper
1 cup beef broth
3 loaves of frozen bread dough thawed overnight in refrigerator

1. Brown beef and onions  in extra large frying pan on med high

2. Add cabbage and all spices to the pan,  stirring well.  
3. Taste for seasoning and add salt if necessary
4. Add beef broth to the pan and cover with aluminum foil
5. After 20 min carefully lift foil and stir mixture.
6. Replace foil and cook another 10 min
7. Continue to cook in ten minute intervals covered until the liquid has evaporated. Stir often
8. Once mixture has cooked down adjust for seasonings and remove from heat
9. Cut each loaf of dough into 8 pieces
10. Working with one piece at a time on a lightly floured surface, roll the dough into a 9 by 6 inch rectangle
11. Put 2/3 cup of the meat mixture in the center of the dough and fold the dough around the mixture forming little pockets
12. Seal the package by pinching dough together tightly
13. Place on a greased sheet pan seam side down

14. Continue until you have 6 on a pan 2 inches apart

15. Bake at 375 for 20 minutes 
16. Can be served warm or cold
                 

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SASSY SALSA SHREDDED CHICKEN

4 chicken thighs (bone in/skin removed)
1 jar of your favorite salsa (I recommend mild)
1 envelope of taco seasoning 
2 tsp. cumin
1 tsp. garlic powder
2 tsp. dried cilantro
2 tbs. fresh cilantro leaves, chopped
1 cup frozen sweet corn

1. Please all of the ingredients in a crockpot and stir well
2. Cover and cook on low for 6-8 hours (watch to make sure you maintain SOME liquid)
3. Remove chicken and separate meat from the bone. Discard the bone
4. Place meat in a big dish and, with 2 forks, shred the chicken (I leave the chunky pieces of salsa in with the chicken)
5. Serve with soft flour tortillas or over a salad with typical taco condiments (I recommend a side of rice and beans!)
6. Delicioso!

 

       

 

Tune in next Thursday around 7:40am to see what Desiree is cookin' up next!

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TERIYAKI BEEF TIPS

Teriyaki sauce
1/4 cup soy sauce
1 cup water
1/2 tsp ground ginger
1/2 tsp garlic powder
6 tbs brown sugar
2 tbs honey
2 tbs cornstarch
1/4 cup cold water

1. Place all ingredients except cornstarch and 1/4 cup cold water in small saucepan and begin heating at medium.
2. In a separate bowl dissolve the cornstarch in the cold water. Stir until incorporated.
3. When the mixture in saucepan begins to boil add the cornstarch slurry.
4. Stir constantly over medium heat until the sauce reaches the desired thickness.
5. Remove from heat and set aside in small bowl to cool. If mixture is too thick add water to thin it out.

Marinated Beef Tips
1/4 cup honey
3 tbs soy sauce
2 tbs olive oil
1 tbs balsamic vinegar
2 garlic cloves 
1/4 tsp coarse ground black pepper
3 green onions
1 tbs prepared teriyaki sauce
2 lbs beef tips ( I used New York sirloin steaks cut in pieces )

1. Place all ingredients except beef tips in blender or nutribullet
2. Process until smooth
3. Pour mixture into large ziplock bag along with beef tips
4. Marinade meat at least 4 hrs
5. Heat grill to high heat
6. Sear tips on all sides then reduce temp to med high and cook 5 to 7 more min basting with teriyaki sauce. Remove from heat and serve with extra sauce over rice.
7. Wonderfully delicious

Tune in next week for another delicious treat from Desiree's Mixin' Kitchen!

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BLT Stuffed Burger

One and a half pounds of ground chuck
one cup of shredded extra sharp cheddar cheese
half an onion chopped
 six strips of bacon
two cloves of garlic chopped
salt and pepper to taste
1 teaspoon of hot sauce

Cook the six strips of bacon until crispy, remove from the pan. cook the chopped onion in the bacon grease. Crumble two strips of bacon and set aside, crumble the other four strips and mix in a bowl with the cooked onion and the cup of cheddar cheese.

In a separate bowl mix the ground Chuck, the two cloves of garlic, salt & pepper, the hot sauce and the bacon that you previously set aside.

Divide the meat mixture into eight equal patties,
 divide the cheese, onion and bacon mixture into four equal parts,
now place one portion of cheese mixture in the center of each of 4 patties
Top with remaining patties
Seal edges tightly
Place on hot grill.  Grill 2 min per side.
Lower the heat to med high and grill another 4 min per side
Remove from grill
Let rest 5 min


Tomato mayo

1 large tomato peeled
3/4 tsp paprika
2 cloves garlic
1 cup mayo
Salt and pepper to taste

Cut tomato in half and squeeze gently over a bowl to remove the seeds
Place seeded tomato and the rest of ingredients in a food processor and purée till smooth

Place a burger on bottom bun
Top with a crisp piece of lettuce
Spread inside of top bun with tomato mayo before topping burger
Enjoy 

 

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MOROCCAN GRILLED CHICKEN
1/2 cup Extra virgin olive oil
1/4 cup Chopped scallions (white parts)
1/2 cup Fresh cilantro leaves 
1 tbs. Minced garlic
Juice of 1 lemon
2 tsp. Paprika 
2 tsp. Cumin
1 tsp. Salt 
1/4 tsp. Tumeric 
1/4 tsp. Cayenne pepper 
1/4 tsp Allspice 
1/8 tsp. Pepper 
Dash of cinnamon

1. Put all ingredients in the container of a food processor (I use my Nutribullet) and process until smooth 
2. Pour into a gallon sized ziplock bag 
3. Add 4 boneless chicken breasts to bag and seal
4. Let marinade for 2 hours 
5. Preheat grill to med-high temperature 
6. Grill breasts 5-7 minutes per side until done

Tune in next Thursday around 7:40am to see what Desiree's cookin' up!

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CAJUN SALMON WITH PINEAPPLE SALSA

2 cups cooked Basmati Rice 
4- 6-8oz. Salmon Fillets 
3 tbs. Oil (Canola)
3 tsp. Cajun Seasoning (more or less to taste)
Salt and Pepper 
2 cups Fresh Baby Spinach

Pineapple Salsa
1/2 med diced Onion (I prefer red onion)
1/2 Jalapenos diced with seeds removed 
1 cup diced Rainbow Peppers 
1 fresh Pineapple, peeled, cored, and cut into small chunks 
1/4 cup chopped Cilantro
Juice from 1 lime 
Salt and Pepper (to taste)
1/4 tsp. Cumin

Mix all the ingredients together in a medium bowl and set aside. 

Salmon 
1. Sprinkle both sides of each fillet with cajun seasoning, salt, and pepper 
2. Heat oil in pan (I used cast iron) to a med high 
3. Place the fillets in the hot pan. Cook 5 minutes on each side 
4. Let rest on a plate for 3 minutes 

Serving 
1. Place 1/2 cup spinach on each of 4 plates 
2. Top the spinach with 1/2 cup rice 
3. Place a hot fillet on top of the rice 
4. Spoon a generous amount of pineapple salsa over each fillet 
5. Looks delicious and tastes even better! 

Tune in next week for another delicious treat from Desiree's Delicacies!

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TROPICAL BURGERS

2lb. Ground Chuck 
1/2c Honey 
1/4 tsp. Cinnamon
1/2 tsp. Curry Powder 
1/2 tsp. Paprika 
1/8 tsp. Nutmeg 
1/8 tsp. Ground Ginger 
1/4 tsp. Garam Masala

1/4c Soy Sauce
8 Pineapple Slices 
Red Onion Slices 
Lettuce (if desired)
8 Hamburger Buns 

1. Mix the first 8 ingredients well in a bowl with your hands
2. Form into 8 patties (can do up to this step the night before)
3. Place patties on med-high grill and ba,, ste with soy sauce
4. Grill for 3 minutes and flip, basting other side
5. Continue grilling 4-6 minutes, basting with soy sauce several times 
6. Remove burger to plate to rest 
7. Place pineapple rings carefully on grill and grill for 2 minutes on each side
8. Place burger on bun bottoms, top with warm pineapple slice and red onion, if desired 
9. Take a bite and enjoy! 

Tune in next week for another delicious treat from Desiree's Delicacies!

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WARM STEAK SALAD WITH GRILLED PEACHES & FETA

Steak Marinade:
1/2 cup Water 
1/2 cup Soy Sauce 
2 tbs. Brown Sugar 
2 tbs. Lemon Juice
2 tbs. Balsamic Vinegar 
2 tbs. Extra Virgin Olive Oil 
1 tbs. New England Garlic Spice Rub (Montreal Steak Seasoning) from Fuller's Market
1/2 tsp. Garlic Powder 
1/2 tsp. Hot Sauce (tabasco)
1/4 tsp. Pepper 
3 Garlic Cloves-Smashed 

Mix together in Ziplock bag. Seal tightly. Place 4 porterhouse steaks in the bag. Put in refrigerator and marinade up to 1 day.

Salad:
Balsamic Vinagrette
4 Porterhouse Steaks 
2 Peaches 
3 tsp. Honey 
1/2 cup Feta 
1 bag Salad Mix 
1 Tomato

1. Heat grill to Med-High 
2. Place steak on hot grill and grill for 10 minutes, turning once (internal temp should be 145 degrees)
3. Place on a plate to rest for at least 15 minutes 
4. Slice 2 peaches and remove the pits. Rub with extra virgi, n olive oil
5. Place peaches on hot grill. Grill 2 minutes per side
6. Remove peaches from grill and slice into wedges. Drizzle wedges with honey
7. Place salad greens on plate. Slice tomato and place on top of the greens. Add peach slices to the outside of the plate 
8. Slice each steak on the diagonal into bite size pieces and lay in the center of salad
9. Sprinkle salad with feta and drizzle balsamic vinagrette
10. Prepare for an explosion of flavor! 

Tune in next week for another delicious treat from Desiree's Kitchen!




 


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