Mindylynns Kitchen

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…)

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

sauce:
-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

Preperation:
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.

March 29, 2010

Fettucini Alfredo with Giant Prawns

Filed under: Entree,Food,Pasta,Seafood — Mindy M. @ 9:09 pm

IMG_4057
pasta noodles (cooked)

1 pound whole raw prawns
Quart of whipping cream
2 tbsp. minced white onion
1 teaspoon crushed garlic
1/2 cup of white wine

Saute onion until soft, deglaze pan with half of wine. Pour cream into pan and simmer for 10 minutes.  Add prawns, rest of the wine, garlic and salt and pepper to taste.  Remove prawns and simmer noodles in sauce for  3 minutes.    Remove noodles and add parmasean cheese to sauce and let sit for 2 minutes, ladle sauce over noodles.

January 25, 2010

Creamy Lemon scented Pesto with jumbo Prawns

Filed under: Entree,Food,Pasta,Seafood — Mindy M. @ 2:42 pm

This recipe was the product of my twisted brain.  I was menu planning and the idea of adding lemon to pesto just burst into my consciousness and I have to say…it was quite yummy

1 lrg bunch of basil
3/4 cup of marscapone
3 tbsp of pine nuts
3 tbsp of olive oil
1/2 tsp of kosher salt
1 tsp of lemon zest
10-15 Jumbo Prawns
Spaghetti noodles
Parmesan cheese

In a food processor blend basil with pine nuts and salt, slowly drizzle in olive oil.  When well blended add the lemon zest and marscapone cheese.  Prepare your noodles as the package directs and in a frying pan sear the prawns with a little olive oil and let them cook until they are 3/4 way cooked.  Top with the pesto then cover the pan, remove from heat, and let sit 5 minutes.  Mix with pasta and serve.  Top with freshly shaved Parmesan cheese

Chicken Chimichangas

Filed under: Chicken,Entree,Food — Mindy M. @ 2:35 pm

My first real job was working in the same real estate office as my mom, awkward at times, but it had some perks.  Lunch was one of them.  We’d often go to this Mexican restaurant and I ALWAYS ordered the same thing.  A chicken chimichanga.  I’ve never been able to find another to compare, and since that’s the only thing I like from that restaurant and that restaurant is 250 miles away, I had to come up with my own recipe.   The most important thing for me is large amounts of jack cheese.  YUM that’s my favorite part lots of cheese.  Unfortunately there is one hard to find ingredient…GIANT 13 inch flour tortillas.  I get mine from Winco, they also make great salad wraps that I send my husband to work with. (more…)

September 18, 2009

Sesame Crusted Soy Ginger Tuna

Filed under: Entree,Food,Seafood — Mindy M. @ 12:05 am

It’s not secret that I love tuna, I love it raw and cooked every which way.  But growing up tuna was not something we EVER (and I do mean ever) cooked.  In my family tuna came in a can.  It’s rather sad but I never thought past that.  When I first saw tuna raw and in the flesh I was flabbergasted…I mean it was purple!!!  I was perplexed in my experience tuna was white and so dry that it had to be mixed in equal part with mayonnaise.  Well I’ve learned that tuna is a delicious fish, and properly cooked it in no way resembles the dry white flakes in the can.  The most important thing to realize when cooking tuna is that it should be seared and preferably rare on the inside (make sure you have a good quality fish so there’s no fear of…)  This is a recipe that was inspired in part by a delicious meal I had at a restaurant and in part by the finale of a season of Hell’s Kitchen. (more…)

September 17, 2009

Fish sandwich

Filed under: Entree,Food,Seafood — Mindy M. @ 11:31 pm

This is a left over recipe. When I made my fish balls half the mixture was leftover so I made one LARGE patty, dipped it in the tempura and fried it. Then I refidgerated it. The next day I heated a teaspoon of oil in a frying pan and crisped up the outside. I toasted an english muffin and slathered on some skipper’s tarter sauce and finished it off with thinly sliced carrot, some baby spinach leaves and white onion. It was so good.

Yummy Tuna Sushi Bowl

Filed under: Entree,Food,Seafood,Sushi — Mindy M. @ 8:19 pm

I’m obsessed with sushi, I mean seriously OBSESSED! I could eat it almost every day. There is an art to making sushi, but it’s fairly simple to make a yummy bowl to enjoy at home. If you are using raw fish make sure it’s extremely fresh, and should NOT smell like fish, but like the sea.

This is a single serving…because I’m the only sushi aficionado in the home.
(more…)

Fish (tuna) tacos

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

My husband LOVES fish tacos whenever we go out to Mexican food restaurants it’s what he orders. His favorite to date come from a chain restaurant (HORRORS!) called Acapulcos. This was my attempt at copying them. (more…)

February 2, 2009

Mindy’s Naughty Baked Macaroni

Filed under: Entree,Food,Pasta — Mindy M. @ 1:46 am

Most of the time when I’m cooking I try and avoid too many fats, but every once in awhile you have to have something naughty…The first time I made this the hubby went back for seconds.  Everytime he asks me to make he asks for more and more bacon to be added.  I usually end up adding an entire package now and it still isn’t enough…he likes his extra bad for you. 

1 pckg. of elbow noodles
2 cups each of shredded cheddar, fontina & smoked Gouda
8-12 slices of bacon chopped
flour
Milk
Potato chips, thicker is better (I use kettle chips)

Boil noodles until just before the al dente stage.  Fry bacon pieces until crispy and drain, reserving 2 tbsp. of drippings.  Add flour to drippings until it makes a soft paste (roux), do not add so much flour that the paste forms a ball or clumps.  Add 1 cup of milk to your roux and stir until creamy.  Add fontina and gouda and half of the cheddar, stir until melted.  Laddel a little of the sauce into the bottom of the baking dish, mix remaing sauce and noodles together and pour into the baking dish.  Top with the remaing cheddar the bacon bits and crumble the potato chips on top.  Bake at 350 degrees for at least 30 min.  Baking time will vary depending on the dimensions of your baking dish.  Enjoy!

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