Saturday, August 27, 2011
Saturday, August 6, 2011
So. I was planning to have a shiny new post for you today for Recipe Review Saturday but to be blatantly honest I haven't written one yet. I've been having a hard time with my laptop being dead so I just downloaded Blogsy on my iPad.
I'll be writing up a bunch of posts today so The Asylum Pantry will be ready for it's grand reopening on Tuesday with a video tutorial.
Thank you all for being so patient with me while I get everything figured out and organized. I promise I'll be imparting knowledge on you in no time.
Tuesday, August 2, 2011
Wednesday, April 20, 2011
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound uncooked lean ground turkey or lean ground chicken
1/4 cup fine dry bread crumbs
1 tablespoon olive oil
1/4 cup jalapeno jelly, melted or barbecue sauce
Prepackaged shredded red cabbage, thinly sliced red onion, and/or desired toppings
4 potato rolls, kaiser rolls, or hamburger buns, split and toasted
In a bowl combine egg, salt, and pepper. Add turkey and breadcrumbs; mix well. Shape the chicken mixture into four 3/4-inch-thick patties.
In a large nonstick skillet, cook patties over medium heat in hot oil for 10 minutes, turning once halfway through cooking time or until an instant-read thermometer inserted into the thickest part of the burger registers 165°F. Brush patties on each side with jalapeno jelly or barbecue sauce. Cook 1 minute more on each side to glaze.
To assemble, place cabbage and red onion on bottom of rolls and top with meat. Makes 4 servings.
Wednesday, March 23, 2011
8 ounces dried long fusilli or ziti pasta
1 tablespoon olive oil
2 teaspoons bottled minced garlic
1/4 teaspoon freshly ground white pepper
1/4 cup dry white wine
1/4 teaspoon salt
3 small red, orange, and/or yellow tomatoes, seeded and cut up
1 tablespoon butter or margarine
1/4 cup shredded fresh basil
Snap off and discard woody bases of fresh asparagus. Rinse. Cut or snap off the tips; set aside. Bias-slice asparagus stalks into 1- to 1-1/2-inch pieces; set aside.
Cook pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and pepper; cook and stir for 30 seconds.
Add asparagus stalk pieces, wine, and salt to skillet. Bring to boiling; reduce heat. Cook, uncovered, for 3 minutes or until asparagus is crisp-tender, stirring occasionally. Add tomatoes and asparagus tips; cook, uncovered, for 1 minute more or until the tomatoes are heated through. Remove from heat; stir in butter.
Drain pasta; add pasta and basil to vegetables in skillet. Toss gently to combine. Makes 4 servings.
Tuesday, March 15, 2011
5 cups (approx.) water
1/4 cup toasted munggo (mung beans)
1/2 to 3/4 cups white sugar
1 tsp. vanilla extract (optional)
Saturday, March 12, 2011
1/2 (6 oz) large sweet yellow onion
1.5 Tbsp unsalted butter
2 cloves garlic
1/2 cup heavy cream
1/4 tsp salt
freshly ground black pepper
Remove from heat. Stir in slightly warmed cream and the chicken broth while whisking continuously. Add broccoli .Return to heat and bring to a slow boil. Boil until broccoli is tender then remove from heat. Slowly add the shredded cheese in small amounts, stirring to combine. Add salt and pepper to taste.