Mindylynns Kitchen

October 7, 2010

Herb Crusted Cross Rib Roast

Filed under: Food — Mindy M. @ 7:49 pm

I’m a gadget collector. I love love LOVE kitchen gadgets, but only if they are something that does something that I couldn’t do on my own, unless it’s really cool and a multi tasker…or really functional or just plain cool. So, it will come as no surprise to you if I say I have a rotisserie machine. But, unlike most people who own one, I actually use mine. They are unbelievable and it makes the best roast beef, ever. You can also use a rotisserie attachment for your gas BBQ. Anyways this isn’t really a recipe… just a simple how to.

1. Let your meat sit at room temperature for awhile (not strictly necesary, but I’ve read it’s supposed to make your meat cook better…browning and stuff)
2. Pour your choices of seasonings and herbs onto a cutting board.
3. Rub the meat in the herb mixture
4. Stick the meat on the rotisserie skewer
5. Plug in the machine and let it cook
6. Check it a lot sooner than you’d think, the meat cooks quite quickly. enjoy.

Tonight’s roast is coated in McCormick’s garlic and herb mixture, Montreal Steak seasoning (buy both at costco for the best bang for your buck) and a little of my favorite seasoning…mustard powder (I put it on EVERYTHING)

October 4, 2010

Spinach, Garlic & Bacon Cannellini beans

Filed under: Food — Mindy M. @ 4:19 pm

Cannellini beans
Crushed Garlic
mustard powder

Slow cook the beans until they are tender (dried will have a better flavor than canned).  Then in a hot skillet make some homemade bacon bits.  When the bacon bits are done remove half the fat and add a little olive oil. Sauté the beans, garlic and chopped spinach with the bacon bits then season with salt, pepper and mustard powder.

September 16, 2010

A-Z Bread

Filed under: Baked Goods,Food — Mindy M. @ 4:24 pm


Every family has that dish that grandma is known for…this is mine.  My mother’s mother always came to visit carrying two loaves.  I usually lucked out and was allowed to pick which one I wanted.  And I always picked her A-Z bread (usually banana nut or zucchini) over her pound cake (recipe to follow soon…promise).  Both were delicious, but there was something about her banana nut bread with a smear of butter on it that was irresistible.  This is one easy recipe that is a real winner, and since it makes two loaves…freeze one and it’ll be a hit twice for half the work.  It really freezes well, nobody would even know.  promise.

3 cups flour
1 tsp. salt
1 tsp. baking soda
3 tsp vanilla
3 tsp cinnamon

Deconstructed Roasted Ratatouille

Filed under: Food,Side dish,Vegetable — Tags: , , — Mindy M. @ 4:07 pm

I tried to make ratatouille one day, after being inspired by that ever so cute catoon by the same name…terrible.  How sad, the food went in the trash.  Tuesdays trip to the farmers market inspired this dish.  Baby red and yukon gold potatoes meet sun dried tomatoes in olive oil meets cioppolini onions, baby squash and garlic all drenched in olive oil.

baby potatoes sliced 1/2 centimeter thick
baby squash (little little ones to be cooked & served whole)
small cioppolini onion chopped into quarters

September 15, 2010

Beef shank braised with onion and mushroom

Filed under: Beef,Entree,Food,Proteins — Tags: , — Mindy M. @ 5:18 pm

I love mushroom, my husband doesn’t so, I’m always trying to sneak it in. I’m allowed to use it as a favor enhancer, he just doesn’t want to take a bite of mushroom. So here’s what we’re having for dinner. Should be yummy. * just did a taste test* very tasty.  I found in the past that red wine is too strong for my pallet when pared with the beef shank, and I thought that the marsala would be too sweet.  The combination was nice a savory while a little mellow and didn’t overwhelm the meat.  I found it to be almost perfect…it still needs to reduce a little.

3 slices of beef shank
1/2 large white onion
8 baby bella mushrooms (more…)

August 3, 2010

Mushroom spinach risotto

Filed under: Food,Rice,Side dish — Mindy M. @ 8:00 pm

To be honest I’ve only had risotto a couple of times in a restaraunt, so I only have a vague idea of how the results taste and feel when they are properly cooked, but this is how I get to what I consider to be a yummy risotto.

1 1/2 handfuls (per person) of a short grain rice  (calrose will work in a pinch though)
white wine
half and half
handful (per person) of baby spinach
3-5 (per person) button mushrooms or baby bellas sliced
tablespoon (per person) minced onion
olive oil

Boil a pot of water and add spinach.
In a frying pan saute onion and rice  in olive oil on high for about 3 minutes.
ladle some of the spinach cooking water over rice (enough that the rice is soupy but not so much that the rice is floating)
stir until all the liquid is completely absorbed
Keep adding the water and stirring until the rice isn’t crunchy anymore, but not soft.
Remove spinach (after 3 minutes) from water and chop, add to rice along with the sliced mushrooms.
Alternate stirring in ladle fulls the cooking water, half and half and white wine.
The risotto is done when the texture is similar to al dente pasta (soft but with a little bit of texture, not crunchy at all but also not smushy) there should be enough liquid in the rice for it to slide around the pan on its own, but not so thick that it’s a solid sticky mess
season with salt and pepper
finish with a good parmasean.

Enjoy pipping hot.

Milk braised pork shoulder

Filed under: Food,Pork,Proteins — Mindy M. @ 7:45 pm

I’m always on the look out for simple (read easy) recipes that are delicious. Of course for me there are also other deciding factors in whether or not I’ll try a recipe…for one I really really prefer to cook from scratch and 2 I really really don’t like a lot of ingredients, it’s too darn expensive when there’s a lot of ingredients. As part of my economizing this month I’ve decided to try a new approach…focusing on one cuisine in a shopping period. This week is Italian. So I broke out my wiliams sonoma italian essentials cook book and found Pork loin braised in milk. Pretty darn good, if I do say so myself. Here is my adaptation (read non measured thrown together version) of this unkown (in america) classic.


May 31, 2010

My first duck breast

Filed under: Entree,Food,Other,Proteins — Mindy M. @ 2:06 am

I craved duck…for weeks. So I finally convinced my hubby to let me buy some at the store. I read up on cooking duck breast and I prepared it like this:

-1 duck breast

-dried cherries
-Southern Comfort
-2 mushrooms
-1/2 tbsp butter
-1/2 tbsp olive oil
-1/3 cup chicken stock
-1/8 cup of apple cider

Soak dried cherries in so. Comfort. Score the duck breast on the skin side every 1/4 inch. Make sure not to cut into the meat. Season with salt and pepper. In a hot (not too hot pan) put the breast skin side down on a medium/low heat. When the meat hits the pan it should sizzle but then the heat should be lowered so it doesn’t burn as the breast should cook skin side down for 5-10 minutes based on the size of your breast. Suatee mushrooms in butter and olive oil deglaze with chicken stock and let simmer until reduced by half. Flip the breast and cook for 2-3 more minutes and place in a 375 degree oven until meat is 140 degrees return to stove top and add sauce to pan. Add cherries and liquid to sauce, and light on fire…come on it’s fun. Continue to cook breast until the meat is 150 then remove from heat and let rest, meat should be about 160. Slice and serve with sauce over the top.

April 23, 2010

Salted Caramels

Filed under: Candy,Food — Mindy M. @ 3:58 pm

IMG_4242I went to lunch with my friends Tina & Jaclyn, and since Tina and I are sushi buddies we went to Hiro’s in Petaluma, an amazing sushi restaurant. After lunch we walked across the street and found a little candy shop that had some crazy good caramels. It was there that I was introduced into the wonderful world of salted caramels. In this sad little county in which I live there is no where to get these so I’ve been deprived through 8 months of pregnancy cravings, until today. I spent days googeling looking for a caramel recipe that did not use corn syrup…I found 1, From chez Pim.  I then preceded to walk into my kitchen and sans candy thermometer I made my very first batch of carmels.  OH MY GOD.  I wanted to call everybody I know and exclaim to the world how yummy these were.  I’m beside myself with glee and I can’t stop running to the kitchen to nibble on them.  Enough gushing…and back to the cooking.


April 17, 2010

BBQ Hotate Nigiri

Filed under: Food,Seafood,Sushi — Mindy M. @ 12:10 am

IMG_4204 (2)

Makes 4 pieces

1 large (sushi grade) scallop sliced into 1/4 inch thick rounds
4 tubular shaped pieces of sushi rice
4-1 cm wide strips of nori
dynamite sauce

Very quickly drop the scallops on a hot non stick pan. Flip immediately and remove just as quickly.  Place the scallops on top of the rice and secure with the stip of nori.  Top with dynamite sauce and dust with paprika.  YUM

« Newer PostsOlder Posts »

Powered by WordPress