tag:blogger.com,1999:blog-77852481325225200972024-03-12T20:36:37.468-07:00BurnedRecipes of the Broke 'n SingleBurned: Cooking Adventures of the Broke 'n Singlehttp://www.blogger.com/profile/03953641672043370850noreply@blogger.comBlogger66125tag:blogger.com,1999:blog-7785248132522520097.post-31931325137476876572010-08-08T20:31:00.000-07:002010-08-08T20:38:27.496-07:00Tilapia with a Puttanesca Relish over Parmesan Orzo<ul><li>4 tilapia filets (or any white fish)</li><li>1 cup orzo</li><li>1 1/2 cups chicken broth</li><li>1/4 cup white wine</li><li>1 pint grape tomatoes, quartered</li><li>10 Kalamata olives, pitted and sliced</li><li>1/4 cup capers, drained</li><li>3 T shredded Parmesan cheese</li><li>2 cloves garlic</li><li>1 T crushed red pepper</li><li>1 T basil</li><li>Salt and pepper</li></ul><div>In a medium saucepan, bring chicken broth, wine, and orzo to a boil; cover, turn heat to low, and simmer until orzo is tender. Add Parmesan and cracked black pepper.</div><div><br /></div><div>In a medium bowl, combine tomatoes, olives, and capers.</div><div><br /></div><div>Saute garlic and crushed red pepper until fragrant; add tomato mixture to pan and heat through.</div><div><br /></div><div>Season fish filets with Old Bay and pepper; place a dot of butter on top so the fish don't dry out. Bake at 350 degrees until it flakes.</div><div><br /></div><div>Top orzo with fish and salsa.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIJvcxRozwu89i79N-KRHGGaZ3i0QT0zuTYzAbdc-lKyop2DEwD5XPtzHnLJ_sKsovO08DH94D-PoH6mCS94jvdctYxCuGc-RHfJDkkXvUSkum8aZrNf_idB9Lux_cuFd0tMXr6JB9RCI/s320/IMG_1535.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5503249176603926146" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">*Recipe adapted from Fitness Magazine</span></div>Burned: Cooking Adventures of the Broke 'n Singlehttp://www.blogger.com/profile/03953641672043370850noreply@blogger.com0tag:blogger.com,1999:blog-7785248132522520097.post-74441094567656206282010-07-27T20:34:00.000-07:002010-07-27T20:37:20.100-07:00Black Bean, Avocado, Cucumber, and Tomato Salsa<ul><li>1 cucumber, peeled and diced</li><li>2 medium tomatoes, diced</li><li>2 avocados, diced</li><li>1 15-oz can black beans, rinsed and drained</li><li>2 T red onion, minced</li><li>1 handful cilantro, minced</li><li>2 limes, juice of</li><li>Lots of cayenne</li></ul><div>Chop everything and refrigerate until ready to serve.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfcSLp1gOlj9Kshb2uLJtEbfiXYLOmOD5tdBgBXz0GuqxJ4awk-JvhSqqe_dN06RuGUzjayPb8ItZL6FB1hT-FrnOOIwYuMFNiZv-0ryJNdVa1C4c8oTlmX_NbLmUhQzZwOFr-s3vJ4QY/s320/IMG_1449.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5498795799801377458" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>*Recipe adapted, courtesy of <a href="http://www.skinnytaste.com/2010/07/black-bean-avocado-cucumber-and-tomato.html">Gina</a></div>Burned: Cooking Adventures of the Broke 'n Singlehttp://www.blogger.com/profile/03953641672043370850noreply@blogger.com0tag:blogger.com,1999:blog-7785248132522520097.post-85229903660593741012010-07-27T20:27:00.000-07:002010-07-27T20:32:36.181-07:00Shrimp Curry<ul><li>1 tsp sesame oil</li><li>1 T minced ginger</li><li>4 cloves garlic</li><li>1 c chopped red bell pepper</li><li>1 c chopped scallions</li><li>1 tsp curry powder</li><li>4 tsp red curry paste</li><li>1/2 tsp ground cumin</li><li>4 tsp soy sauce</li><li>1 T brown sugar</li><li>2 tsp fish sauce</li><li>1 14-oz can coconut milk</li><li>1/4 c chopped cilantro</li><li>1 lb shrimp</li><li>Salt</li><li>Cooking spray</li></ul><div>Heat 1/2 tsp oil in a large skillet over medium heat; add ginger and garlic and cook for one minute.</div><div><br /></div><div>Add pepper and scallions and cook for one minute; stir in curry powder, curry paste, and cumin and cook for one minute.</div><div><br /></div><div>Add soy sauce, sugar, fish sauce, and coconut milk; simmer.</div><div><br /></div><div>Remove from heat and stir in cilantro; add shrimp and coat with sauce.</div><div><br /></div><div>Serve over jasmine rice.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIw4Y2YnAzAAC49F2CaKmD9mLKlb1toS34cZj8EJFrIDLvcW6x4DCflYM62jT1UJyJKmPHoURql1VOo_hQc4uJ75HujdVXXlYn1Oo5OW-5TjS8tIrti1BfhSfQVVmCdAft9nUACQzhRhA/s320/IMG_1448.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5498794660241889378" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><br /></div><div>*Recipe adapted, courtesy of <a href="http://www.skinnytaste.com/2010/04/broiled-tilapia-with-thai-coconut-curry.html">Gina</a></div>Burned: Cooking Adventures of the Broke 'n Singlehttp://www.blogger.com/profile/03953641672043370850noreply@blogger.com0tag:blogger.com,1999:blog-7785248132522520097.post-56877902146248099652010-07-26T18:44:00.000-07:002010-07-26T18:48:06.598-07:00Bang Bang Shrimp<ul><li>1 lb shrimp</li><li>Lots of oil</li><li>Corn starch</li><li>Mayonnaise</li><li>Sweet chili sauce</li><li>Sriracha sauce</li><li>Lettuce</li><li>Scallions</li></ul><div>Mix the mayonnaise, sweet chili sauce, and sriracha sauce together to taste - we like spicy.</div><div><br /></div><div>Dredge the shrimp in corn starch and deep fat fry until crispy.</div><div><br /></div><div>Cover cooked shrimp in sauce mixture.</div><div><br /></div><div>Serve over a bed of lettuce and top with chopped scallions.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI_mRVmAcTlzpHOEuE2RwdWrInpSUg4C2EH6tXcGUvEPMHH2NESVtU3zFQ1b50EqOhuJLDoC6KmxZ8Zc2WhkHru_jOgu-LzbGP0525n4faEmoE9IF23lBvX-GcN6Cka_R2O95GfoLCNbc/s320/IMG_1362.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5498396681249260978" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div>Burned: Cooking Adventures of the Broke 'n Singlehttp://www.blogger.com/profile/03953641672043370850noreply@blogger.com0tag:blogger.com,1999:blog-7785248132522520097.post-44856382394513635362010-07-19T18:04:00.002-07:002010-07-19T18:06:42.980-07:00Balsamic Salad with Vine Sweet Mini Peppers<ul><li>Romaine lettuce</li><li>Vine sweet mini peppers, sliced</li><li>Cheese crumbles</li><li>Restaurant-style croutons</li><li>Balsamic vinaigrette </li></ul><div>Top lettuce with sliced peppers, cheese crumbles, croutons, and small serving of balsamic vinaigrette. </div>Burned: Cooking Adventures of the Broke 'n Singlehttp://www.blogger.com/profile/03953641672043370850noreply@blogger.com0tag:blogger.com,1999:blog-7785248132522520097.post-81202591169907890222010-07-19T18:04:00.001-07:002010-07-19T18:04:54.104-07:00Fresh Watermelon<ul><li>Watermelon</li><li>Salt</li></ul><div>Cube a watermelon and season with salt.</div><div><br /></div><div>(Sounds obvious, yes - but it's delicious.)</div>Burned: Cooking Adventures of the Broke 'n Singlehttp://www.blogger.com/profile/03953641672043370850noreply@blogger.com1tag:blogger.com,1999:blog-7785248132522520097.post-8445567943558603702010-07-19T17:55:00.000-07:002010-07-19T18:07:44.696-07:00Calypso Tilapia<ul><li>4 6-oz tilapia filets</li><li>1 c white onion, julienned</li><li>1 c poblano chili pepper, julienned</li><li>3/4 c red bell pepper, julienned</li><li>3 cloves garlic, minced</li><li>2 T olive oil</li><li>1 T butter</li><li>4 tsp jerk seasoning</li><li>4 T cilantro, chopped</li><li>4 orange slices, unpeeled</li></ul><div>Saute onion, peppers and garlic in oil and butter.</div><div><br /></div><div>Arrange each filet on a square of aluminum foil; season each with 1 tsp jerk seasoning, 1/2 c onion mixture, and 1 T cilantro; top with one orange slice.</div><div><br /></div><div>Fold aluminum foil around filet and seal into a pouch.</div><div><br /></div><div>Cook filets at 375 degrees for 10 minutes.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibg39QOKc9Gqp8W4S2wWRjTPzJuVYAQDyB3wC8dCJ1CesR99u7sRpcC3Ifn-3P_38m0T6Fri_lQ1Sw8vv95-wU-ypzIK8R-RYkFZaxTOrptZbxZANP9YztkwLOq4rig5bNZYsgwe4SQhk/s320/IMG_1358.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5495787100110101714" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">Also pictured: <a href="http://cookingwiththebrokeandsingle.blogspot.com/2010/07/balsamic-salad-with-vine-sweet-mini.html">balsamic salad with vine sweet mini peppers</a>, <a href="http://cookingwiththebrokeandsingle.blogspot.com/2010/07/fresh-watermelon.html">fresh watermelon</a>.</span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>*Recipe courtesy of University of Arizona</div>Burned: Cooking Adventures of the Broke 'n Singlehttp://www.blogger.com/profile/03953641672043370850noreply@blogger.com0tag:blogger.com,1999:blog-7785248132522520097.post-71070031907351929242010-07-15T17:41:00.000-07:002010-07-15T17:44:44.414-07:00Chicken Breasts with Mom's Basic Rub<ul><li>Chicken breasts</li><li>1/2 c Kosher salt</li><li>2 T pepper</li><li>1/4 c Hungarian sweet paprika</li><li>1 1/2 T crumbled oregano</li><li>1 T cumin</li><li>1 T cayenne pepper</li></ul><div>Combine spices for rub; store tightly in cool, dry, dark place.</div><div><br /></div><div>Sprinkle on both sides of chicken; grill.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyO4Xm9xYOsiVqDo6IkEDWDh_5Vp2VhXSSt0YNWT0fUjRTCawkAMiWL8Jtg8vyQuyQEyFkg_mvsLSUFK2PEVN9iWS_YppN83IXUvFKhF4AONINtR76IOz0gsjVJBDJpPRFhn0B9DUep3s/s320/IMG_0946.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5494298431198535554" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">*Recipe courtesy of Mama B</span></div>Burned: Cooking Adventures of the Broke 'n Singlehttp://www.blogger.com/profile/03953641672043370850noreply@blogger.com0tag:blogger.com,1999:blog-7785248132522520097.post-44609450427709810532010-07-15T17:34:00.001-07:002010-07-15T17:36:19.970-07:00Mojitos<ul><li>Mint</li><li>Sugar</li><li>Lime</li><li>Ice</li><li>White rum</li><li>Club soda</li></ul><div>Muddle mint, sugar, and lime in bottom of glass; add ice.</div><div><br /></div><div>Fill glass half full with rum; top off with club soda.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIeOJwRlsC90khnjdN4XVOBUbbx7KJyEpSJUybtmHIPAHeDOPovjs6EFYmruMC8yhtUJ_E9KBWdKYrGV1zwm9KRyN8hPrD7p_kCqjlq07zWmKQSZ5q8tX3ltgK49TtCVU4Zv2n1M4OEnk/s320/IMG_1235.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5494296301219698818" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div>Burned: Cooking Adventures of the Broke 'n Singlehttp://www.blogger.com/profile/03953641672043370850noreply@blogger.com0tag:blogger.com,1999:blog-7785248132522520097.post-54090419813635607632010-07-15T17:19:00.000-07:002010-07-15T17:33:37.399-07:00White Asparagus<ul><li>One bundle of white asparagus, chopped</li><li>Butter</li><li>Flour</li><li>Milk</li><li>Velveeta</li></ul><div>Heat butter in sauce pan; make a roux.</div><div><br /></div><div>Add asparagus and milk; melt Velveeta in mixture until it is dissolved.</div><div><br /></div><div>*Recipe courtesy of Grandma B</div>Burned: Cooking Adventures of the Broke 'n Singlehttp://www.blogger.com/profile/03953641672043370850noreply@blogger.com0tag:blogger.com,1999:blog-7785248132522520097.post-3007430248593559822010-07-15T17:12:00.000-07:002010-07-15T17:34:00.771-07:00German Omelettes<ul><li>6 eggs</li><li>1 tsp salt</li><li>1 c flour</li><li>Milk</li><li>Velveeta</li></ul><div>Mix eggs, salt, flour, and milk together until the consistency of pancake batter; whisk well and let sit for a few minutes.</div><div><br /></div><div>Heat 1 tsp oil in a cast iron skillet over medium heat; when hot, put in one ladle of batter. (If the skillet is hot enough, the omelette will get "lacy" edges.)</div><div><br /></div><div>Lift edges of omelette and tilt pan to allow top to run under and get cooked; flip omelette and put two pieces of Velveeta on one half.</div><div><br /></div><div>Cook until bottom is done; put on plate and fold over.</div><div><br /></div><div>Serve with applesauce.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ELt0qmNOHewtKXnGsMQz0xEhKf4mBtV1bfsHRZxrTbxJU5hQT4MweZmNej01K7CHB_VmhAHYV14PCe7pZSzmzD1k_9fewx5yC8uqArh8cQ_2mRTX3gLZI17wqmVnNWoIaTdeZ_g60Qc/s320/IMG_0765.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5494291725539512610" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">Also pictured: <a href="http://cookingwiththebrokeandsingle.blogspot.com/2010/07/white-asparagus.html">white asparagus</a>.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">*Recipe courtesy of Grandma B</span></div>Burned: Cooking Adventures of the Broke 'n Singlehttp://www.blogger.com/profile/03953641672043370850noreply@blogger.com0tag:blogger.com,1999:blog-7785248132522520097.post-41474911726378579852010-07-15T16:55:00.000-07:002010-07-15T17:08:05.443-07:00Peach Salsa<ul><li>Picante sauce (whichever spice level is preferred - we used medium)</li><li>Chopped red onion</li><li>Chopped fresh peach</li></ul><div>Combine all ingredients and serve with tortilla chips.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmrYlDW7w78FkBQ2cEtBbUC1vfw9w0QnViBK0fWQHmpIo0tnSIw5AwUuclIn9jumRgH-HElwHCa-LV9SeV6ba0CbLph79z3d_DPe1TFX6hIpIqULhoTAtxYSNuo_C0OehxBVcJn6Gj8PY/s320/IMG_1240.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5494288492994121042" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">*Recipe courtesy of Jeanie Bormes</span></div>Burned: Cooking Adventures of the Broke 'n Singlehttp://www.blogger.com/profile/03953641672043370850noreply@blogger.com0tag:blogger.com,1999:blog-7785248132522520097.post-53447434493478712142010-07-15T16:53:00.000-07:002010-07-15T16:55:26.570-07:00Edamame<ul><li>12 oz bag of edamame (shelled or unshelled)</li><li>4 tsp ginger</li><li>4 tsp sesame oil</li><li>2 tsp Thai chili sauce</li><li>2 T honey</li><li>1/4 c soy sauce</li><li>1/4 c water</li></ul><div>Cook edamame according to package directions.</div><div><br /></div><div>Combine ginger, sesame oil, chili sauce, honey, soy sauce, and water; marinate edamame and serve warm.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuDhf_O99eXldO2wwL9SkaFTZuBgSTLc3DidFBLsW09RSWCmLm5ptL-JIWrRfcKkcUTKeSrZpp4YkyObzJIVtAIVx6OTeONvIwitX-2pHkDBJrgf2vBIrF_zW42ee-dhroYztyKlw4Pcs/s320/IMG_1241.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5494285830376032642" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div>Burned: Cooking Adventures of the Broke 'n Singlehttp://www.blogger.com/profile/03953641672043370850noreply@blogger.com0tag:blogger.com,1999:blog-7785248132522520097.post-78370644472425727832010-07-15T16:31:00.000-07:002010-07-15T16:53:09.732-07:00Spring Rolls with Spicy Peanut Sauce<ul><li>Rice paper</li><li>Chopped cucumber</li><li>Chopped carrots</li><li>Sliced green onions</li><li>Sliced extra-firm tofu</li><li>Rice noodles</li><li>Sliced avocado</li><li>Basil leaves</li></ul><div>Prepare rice noodles and rice paper according to package directions.</div><div><br /></div><div>Place vegetables and tofu in middle of prepared rice paper and roll tightly.</div><div><br /></div><div><br /></div><div><b>Spicy Peanut Sauce</b></div><div><ul><li>3 T rice vinegar</li><li>2 tsp soy sauce</li><li>2 tsp sugar</li><li>2 tsp peanut butter</li><li>1 T hot water</li><li>1 tsp chili garlic paste</li><li>2 T chopped peanuts</li></ul><div>Combine all ingredients and mix well.</div></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSj3q49jTZMxpoZhHBqgxdzxDdTeO_2k8bZ8kez2Ha_g7wILze89dTYVKtZrb1LP2tSS9om4g2ix8jlFIWuuc7Snq2NiC9CZ_J6zQJktGnQNmi5Zfhyw-7wzJuj9IYCi5OB0uJNU6YYXA/s320/IMG_1238.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5494284903481046114" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><br /></div><div>*Recipe courtesy of <a href="http://iowagirleats.com/">Iowa Girl Eats</a></div>Burned: Cooking Adventures of the Broke 'n Singlehttp://www.blogger.com/profile/03953641672043370850noreply@blogger.com0tag:blogger.com,1999:blog-7785248132522520097.post-24407098743584305522010-07-15T16:26:00.000-07:002010-07-15T16:31:12.075-07:00Crab Rangoon Pizza<ul><li>1 1/2 T cornmeal</li><li>1 can Pillsbury pizza crust</li><li>2 6-oz cans white crab meat</li><li>4 oz cream cheese</li><li>1/4 c mayonnaise</li><li>1/2 tsp seafood seasoning</li><li>8 oz mozzarella cheese</li><li>1/4 c green onions</li><li>1/2 c green pepper</li></ul><div>Coat pizza pan with cooking spray, corn meal, and pizza dough.</div><div><br /></div><div>Combine crab, cream cheese, mayonnaise, seafood seasoning; spread over crust.</div><div><br /></div><div>Sprinkle pizza with cheese, green onion, and pepper.</div><div><br /></div><div>Cook at 425 degrees for 15-18 minutes.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIXje0k4y0OJcPzAbya5p3q9daXgzvgjiUQSyjlRw3MFHnlyOjDHvVdn1nVYBLccwEUF3-SjuY1hZ-IE4-Ml2rH_n8eR36PDO5gSqkqRvhiC6cvL3oMMrIo0wWO7Z5JADkNGe7pCnPoWw/s320/IMG_1239.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5494279596677634434" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div>Burned: Cooking Adventures of the Broke 'n Singlehttp://www.blogger.com/profile/03953641672043370850noreply@blogger.com0tag:blogger.com,1999:blog-7785248132522520097.post-6294781054052087382010-07-15T16:18:00.001-07:002010-07-15T16:25:06.053-07:00Mussels Josephine<ul><li>2 lbs mussels</li><li>4 oz chopped yellow onions</li><li>2 oz chopped garlic</li><li>14 oz chopped tomatoes (with juice)</li><li>Fresh basil</li><li>2 oz Pernod</li><li>Lemon juice</li><li>Parsley</li></ul><div>Coat hot skillet with melted butter; add mussels to the skillet and cover. (This should take 1-2 minutes; the mussels will start to open when they are cooked.) Discard any mussels that do not open.</div><div><br /></div><div>Add onions, garlic, and tomatoes; add Pernod, let the alcohol cook off, and add basil, lemon juice, and lemon butter sauce (recipe below) to the pan. Cook for 45 seconds.</div><div><br /></div><div>Serve in a large bowl and top with parsley.</div><div><br /></div><div><br /></div><div><b>Lemon Butter Sauce</b></div><div><ul><li>1/4 c butter</li><li>2 T minced yellow onions</li><li>2 T minced garlic</li><li>1/3 c fresh lemon juice</li><li>2 T dry white wine</li><li>Pinch of salt and white pepper</li><li>2 T cold butter</li></ul><div>Melt butter over low heat; remove from heat and let sit until solids settle to the bottom. Skim the clear butter from the top and discard sediment.</div></div><div><br /></div><div>Saute onion and garlic in 2 T of the clarified butter until transparent.</div><div><br /></div><div>Stir in lemon juice and white wine and season with salt and pepper; simmer 2-3 minutes to reduce liquid.</div><div><br /></div><div>Remove from heat and swirl in cold butter until sauce is smooth and butter is melted.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjphTx9nME3cCulGA-xrb4hKTdmbzSpyCgYu6DEF-FNJrq2qFI7dxbbdcCb_PY_jqYj0MLozZ8_QO19vFHQBi7vJ8_7YYjpExhwIw74f0Vb43ThhVZk2VEpzbv9GWT-9crkwEQZwLZpDsQ/s320/IMG_0786.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5494277917887146034" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>*Recipe courtesy of Bonefish Grill and Recipezaar.com</div>Burned: Cooking Adventures of the Broke 'n Singlehttp://www.blogger.com/profile/03953641672043370850noreply@blogger.com0tag:blogger.com,1999:blog-7785248132522520097.post-84635141869312111342010-07-15T16:02:00.000-07:002010-07-15T16:06:58.481-07:00Brown Rice and Pine Nut Tabbouleh<ul><li>1 c brown rice (or farro)</li><li>2 heirloom tomatoes</li><li>1 small cucumber</li><li>1 clove garlic</li><li>1/2 small red onion</li><li>2 T pine nuts</li><li>1 c chickpeas (canned)</li><li>3 T extra virgin olive oil</li><li>Lemon juice</li><li>3/4 c parsley</li><li>1/2 small jalapeno</li></ul><div>Cook rice according to package.</div><div><br /></div><div>Combine chopped tomatoes and chopped cucumbers; add garlic and onion.</div><div><br /></div><div>Toast pine nuts for approximately six minutes at 350 degrees.</div><div><br /></div><div>Transfer pine nuts and tomato/cucumber mixture to bowl with rice, chickpeas, oil, lemon juice, parsley, and jalapeno; stir.</div><div><br /></div><div>Season with salt and pepper; stir.</div><div><br /></div><div>Let marinate for 20 minutes.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKirBzsAK10mbgMByQZLb5eEvjtTcdwwASzTOAhxPgH6dCLxlaYIkzh7uHJsNmPHKbrXcq5ItvNDZHyyzjbXFbnwsIEukys7BGbNC7VevyUSilokpEGVy593JehWA6y4SMyJZaknSvmpY/s320/IMG_1082.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5494273267880968834" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>*Recipe courtesy of Self Magazine</div>Burned: Cooking Adventures of the Broke 'n Singlehttp://www.blogger.com/profile/03953641672043370850noreply@blogger.com0tag:blogger.com,1999:blog-7785248132522520097.post-12829519068368189182010-07-15T15:56:00.000-07:002010-07-15T16:00:28.211-07:00Fresh Berry Cream Tart<ul><li>1 refrigerated pastry from 14.1 oz box of pie crust</li><li>8 oz cream cheese</li><li>1/3 c sugar</li><li>1 T triple sec</li><li>4 c berries (we used blackberries, blueberries, and raspberries)</li><li>1/3 c red currant jelly or orange marmalade</li></ul><div>Spread pie crust in bottom of pie pan; cook for 9-11 minutes (or until light golden) at 450 degrees.</div><div><br /></div><div>Combine cream cheese, sugar, and triple sec; spread in pie shell.</div><div><br /></div><div>Arrange berries over mixture.</div><div><br /></div><div>Melt jelly or marmalade and glaze over berries.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyZZ-e8hVoio5_v-n3P92rdkPZzetItCPLeUmwTquoJ1Ax9_bVgwu8bD8i-kDFEkTte1YquR45tRQw9neuuTe0w0zxZlJrS_l4RFp9fuWO7BjdnDIFkCMmPiIyFfb-lt5x2Nx_oYqRHg/s320/IMG_1112.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5494271619155122850" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">*Recipe courtesy of Mama B</span></div>Burned: Cooking Adventures of the Broke 'n Singlehttp://www.blogger.com/profile/03953641672043370850noreply@blogger.com0tag:blogger.com,1999:blog-7785248132522520097.post-85390414363452249312010-07-15T15:51:00.000-07:002010-07-15T15:56:51.358-07:00Seared Filet with Mixed-Herb Gremolata<ul><li>4 4-oz beef tenderloin steaks</li><li>1/2 tsp Kosher salt</li><li>1/4 tsp pepper</li><li>2 T parsley</li><li>1 T rosemary</li><li>1 T thyme</li><li>1 T olive oil</li><li>1 T lemon rind</li><li>1 T lemon juice</li><li>1 minced garlic clove</li></ul><div>Coat each steak with 1/4 tsp salt and pepper; cook on high heat for 3 minutes on each side.</div><div><br /></div><div>Let cool for five minutes.</div><div><br /></div><div>Mix rosemary, thyme, olive oil, lemon rind, lemon juice, and garlic.</div><div><br /></div><div>Top meat with 1/4 tsp salt and parsley; top with mix of spices.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAxaisVssv9PjkEjs4RNgAlUAZ0lxNuZmzG1NZll567URQg8oADSA1RRVuaZAlRHey50iU091SWvo4nBxKjQ7WxcBcMZtl_depHIZt0L_ZhoXSbT-vmCC4HYrkWS3u1NZzUZaOA9q9TEE/s320/IMG_1108.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5494270436780641458" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">Also pictured: <a href="http://cookingwiththebrokeandsingle.blogspot.com/2010/07/roasted-asparagus.html">roasted asparagus</a>.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">*Recipe courtesy of Cooking Light</span></div>Burned: Cooking Adventures of the Broke 'n Singlehttp://www.blogger.com/profile/03953641672043370850noreply@blogger.com0tag:blogger.com,1999:blog-7785248132522520097.post-66167989715914884132010-07-15T15:46:00.000-07:002010-07-15T17:11:26.811-07:00Fish Tacos<ul><li>3 T flour</li><li>1/4 tsp ground cumin</li><li>1/8 tsp salt</li><li>1/4 tsp cayenne</li><li>1/3 c beer (we used Corona)</li><li>8 oz tilapia filet</li><li>2 tsp canola oil</li><li>4 corn tortillas</li></ul><div>Combine flour, cumin, salt, and cayenne in a medium bowl; whisk in beer.</div><div><br /></div><div>Coat tilapia with batter; heat oil in skillet over medium high and cook fish until crispy and golden (about 2-4 minutes per side).</div><div><br /></div><div><br /></div><div><b>Tomato-Avocado Salsa</b></div><div><ul><li>1 large tomato, diced</li><li>1/4 c diced red onion</li><li>1/2 jalapeno, minced</li><li>2-3 T lime juice</li><li>1/4 tsp salt</li><li>1/8 tsp pepper</li><li>1/2 avocado, diced</li><li>1/4 c fresh cilantro</li><li>1/8 tsp cayenne</li></ul><div>Combine all ingredients; mix well and serve over fish tacos.</div></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgToko0v_vE3VLQu954ugTaw6O0lREtWOnIVS_-bn-yE2dqtNn9L4XMezvN1zCqS6m1vO5II36mJmGYDSZbKoPUT8oHpbb0jON8awBcwDMp669bP-MUJsvjOIelRvlGvlAzcxZ10c_bJr8/s320/IMG_0920.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5494269161215381122" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div>Burned: Cooking Adventures of the Broke 'n Singlehttp://www.blogger.com/profile/03953641672043370850noreply@blogger.com0tag:blogger.com,1999:blog-7785248132522520097.post-76434671927141646762010-07-15T15:39:00.000-07:002010-07-15T15:46:27.730-07:00Spicy Shrimp Linguine<ul><li>8 oz linguine</li><li>2 T butter</li><li>1/2 c chopped onion</li><li>3 cloves garlic</li><li>2 plum tomatoes</li><li>1 lb shrimp</li><li>1 1/2 tsp Cajun seasoning</li><li>1/2 tsp red pepper</li><li>1/8 tsp salt</li><li>1/2 c half-and-half</li><li>1/3 c parsley</li></ul><div>Cook pasta according to package directions.</div><div><br /></div><div>Melt butter and add onion; saute for three minutes.</div><div><br /></div><div>Add garlic and tomato; saute for two minutes.</div><div><br /></div><div>Season shrimp and add to pan (three minutes).</div><div><br /></div><div>Remove from heat; add half-and-half and pour over pasta.</div><div><br /></div><div>Sprinkle with parsley.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEYE0vi4ULOV41KBnMOocTzEFXUN6FaP8ZhcQe6dEf4ocCRSmO17vgFOmNn-Sdz7XWgG2W5Le3Ho2DQppNREwA41CwF9oh8PIuPF0FsV_uiB0c-NCLvRHKO1mVCqavbVejKDZkFv2XlNs/s320/IMG_1005.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5494267641445951026" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>*Recipe courtesy of Mama B and Cooking Light</div>Burned: Cooking Adventures of the Broke 'n Singlehttp://www.blogger.com/profile/03953641672043370850noreply@blogger.com0tag:blogger.com,1999:blog-7785248132522520097.post-62948052998942375442010-07-15T15:32:00.001-07:002010-07-15T15:36:52.819-07:00Cinnamon-Sugar Cheesecake<ul><li>1 can crescent rolls</li><li>1/2 c sugar</li><li>1/2 tsp vanilla</li><li>8 oz cream cheese</li><li>1/4 c melted butter</li><li>1/4 c sugar</li><li>1/2 tsp cinnamon</li></ul><div>Line bottom of 8x8 baking dish with half of crescent roll dough.</div><div><br /></div><div>Mix sugar, cream cheese, and vanilla; spread over crescent rolls.</div><div><br /></div><div>Top mixture with other half of crescent roll dough; drizzle with melted butter and sprinkle with cinnamon and sugar.</div><div><br /></div><div>Bake for 30 minutes at 350 degrees.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl_afA1rZv3k5tyel1GZshudayAjRgCFjNLsQ3DGN84JGCFwsO08lvW0pizmvybfaVSoT8xDQjm1U1AJtdiUHZOTC7Pm0om3UogI_KY4qLsqWEexsgAs2USEFmgMf-Q9oPLMSoH0mKays/s320/IMG_1007.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5494265474211593666" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">*Recipe courtesy of Mama B</span></div>Burned: Cooking Adventures of the Broke 'n Singlehttp://www.blogger.com/profile/03953641672043370850noreply@blogger.com0tag:blogger.com,1999:blog-7785248132522520097.post-13753183388994484872010-07-15T15:27:00.000-07:002010-07-15T15:37:37.168-07:00Jamaican Rum Cake<ul><li>1 c whole milk</li><li>1 c heavy cream</li><li>1/2 c flour</li><li>1/2 c sugar</li><li>6 eggs</li><li>1 T vanilla</li><li>2 c coconut</li></ul><div>Combine milk, cream, flour, sugar, eggs, and vanilla; hand mix for two minutes on medium.</div><div><br /></div><div>Add coconut and mix.</div><div><br /></div><div>Cook in a greased pie pan at 350 degrees for 40-45 minutes.</div><div><br /></div><div><br /></div><div><b>Rum Sauce</b></div><div><ul><li>1 c brown sugar</li><li>1 c butter</li><li>1 c rum</li></ul><div>Melt butter over medium heat; add brown sugar and mix until dissolved.</div><div><br /></div><div>Add rum and cook for one minute on medium.</div></div><div><br /></div><div>Drizzle sauce over pie before serving and top with homemade whipped cream.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjm0Gp9eLA4zVPfu2JIrryrErffM_FMzLyz3GSdaUCr_cMbIqSanCPuASx7Ubule-2r6t9Vr0wF_NzEb521vnSPf0skfq8pmg7NLOq5Xue8eJc9gcC_GbPlt0-uj7ENiM0RJ33pmD6eMc/s320/IMG_0789.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5494264218439182066" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">Note: next time less rum.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: left;">*Recipe courtesy of Bonefish Grill</div>Burned: Cooking Adventures of the Broke 'n Singlehttp://www.blogger.com/profile/03953641672043370850noreply@blogger.com0tag:blogger.com,1999:blog-7785248132522520097.post-83169548266990716152010-07-15T15:24:00.001-07:002010-07-15T15:26:38.307-07:00Mashed Cauliflower and Cherry Tomatoes<ul><li>1 bag <a href="http://www.birdseyesteamfresh.com/">Steamfresh</a> garlic cauliflower</li><li>Sliced cherry tomatoes</li></ul><div>Cook cauliflower according to package directions.</div><div><br /></div><div>Mash cauliflower, similar to mashing potatoes.</div><div><br /></div><div>Add in sliced cherry tomatoes and mix.</div>Burned: Cooking Adventures of the Broke 'n Singlehttp://www.blogger.com/profile/03953641672043370850noreply@blogger.com0tag:blogger.com,1999:blog-7785248132522520097.post-11936773698743436462010-07-15T15:19:00.000-07:002010-07-15T15:27:11.271-07:00Chicken with Chipotle-Honey-Lime Glaze<ul><li>Chicken breasts</li><li>Honey</li><li>Lime juice</li><li>Chipotle Sauce</li></ul><div>Marinate chicken in honey, lime juice, and chipotle for approximately one hour.</div><div><br /></div><div>Grill chicken; drizzle remaining marinade over top. Serve over mashed cauliflower and cherry tomatoes.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpzZFczCl-b8CUcIwGXDQ3jX4CGkLTAn3OZQQDpS48-jRGODQ_cvjhkvgbUZiUqvc_D04d2LbE-jcOgwmowk3jJwqlS03OOezmljdjgQZ6zc3YdWwbBFux9EKNTdqBf5Hr5tozd6trq_w/s320/IMG_1013.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5494262181326792818" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">Also pictured: <a href="http://cookingwiththebrokeandsingle.blogspot.com/2010/07/mashed-cauliflower-and-cherry-tomatoes.html">mashed cauliflower and cherry tomatoes</a>.</span></div>Burned: Cooking Adventures of the Broke 'n Singlehttp://www.blogger.com/profile/03953641672043370850noreply@blogger.com0