This is a Paula Deen recipe, and it's really yummy! Devin really doesn't like squash but liked this soup, so give it a try sometime!!! Also, it's a very inexpensive meal:)
Ingredients
2 pounds butternut squash, halved, peeled, seeded, and cut into 1-inch pieces (apparently you can buy cubed squash at Costco, which would make things easier)
1 1/2 cups diced onion
2 carrots, peeled and diced
3 (13 3/4-ounce) cans chicken broth (I used chicken stock, I just think it has more flavor)
1/2 teaspoon salt (I also used more salt than this)
2 tablespoons butter
1/2 cup light cream or heavy cream
Sour cream, for garnish
Directions
In a medium saucepan, combine squash, onion, carrots, broth and salt. Simmer, uncovered, until squash is very tender, about 40 minutes. Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream, if desired.
I think this would be really good garnished with either chives or green onions. And served with garlic bread......just a suggestion!
Tuesday, December 8, 2009
Sunday, December 6, 2009
Fajita Pitas
This is an everyday type of recipe. It's just another way to do fajita's, but we really have liked it!
6 boneless skinless chicken breast halves
1 large onion, sliced
1 large green pepper, thinly sliced
1 tbsp. oil
2 cups shredded Mexican cheese blend or cheddar cheese
8 pita breads, halved
Sauce:
1 medium onion, finely chopped
1 medium tomato, finely chopped
1/2 jalapeno, finely chopped
1 tbsp. minced fresh cilantro (I always add more!)
1 tbsp. oil
Guacamole and sour cream, optional
also, this recipe doesn't call for any seasoning, but I always add salt, pepper, and cumin. But you can do whatever sounds good to you!
Grill Chicken, covered, over medium heat for 16-20 minutes (we don't have a grill, so I cook it in pan with a little oil and salt and pepper). Cut into strips. In a skillet, saute onion and green pepper in oil. Add chicken and cheese. Stuff into pita halves; place on an ungreased baking sheet. Bake at 325 for 10 minutes or until cheese is melted. Meanwhile, for sauce, combine the onion, tomato, jalapeno, cilantro and oil in a bowl; mix well. Serve sauce and sour cream or guacamole if desired with pitas.
6 boneless skinless chicken breast halves
1 large onion, sliced
1 large green pepper, thinly sliced
1 tbsp. oil
2 cups shredded Mexican cheese blend or cheddar cheese
8 pita breads, halved
Sauce:
1 medium onion, finely chopped
1 medium tomato, finely chopped
1/2 jalapeno, finely chopped
1 tbsp. minced fresh cilantro (I always add more!)
1 tbsp. oil
Guacamole and sour cream, optional
also, this recipe doesn't call for any seasoning, but I always add salt, pepper, and cumin. But you can do whatever sounds good to you!
Grill Chicken, covered, over medium heat for 16-20 minutes (we don't have a grill, so I cook it in pan with a little oil and salt and pepper). Cut into strips. In a skillet, saute onion and green pepper in oil. Add chicken and cheese. Stuff into pita halves; place on an ungreased baking sheet. Bake at 325 for 10 minutes or until cheese is melted. Meanwhile, for sauce, combine the onion, tomato, jalapeno, cilantro and oil in a bowl; mix well. Serve sauce and sour cream or guacamole if desired with pitas.
Monday, November 23, 2009
French Onion Soup
I've kind of been on a soup kick lately. I know that I've posted Mimi's French Onion Soup recipe but I liked this one better. I think the trick is to make sure you cook the onions for a really long time until they are caramel colored. This will give the soup great flavor. My onions took about 30 minutes to caramelize.
I doubled this soup thinking that I would have a ton of extra but the onions cooked down so much that it really wasn't that much.
Ingredients:
8 medium or 6 large onions, peeled and sliced thinly
2 Tbsp. olive oil
1 Tbsp. butter
1 cup sherry wine (could use water but the wine helps the flavor. I just bought sherry cooking wine at Walmart for $2.00, find by vinegar.)
Approx. 2 tsp. sugar
2 cups chicken broth
2 cups beef broth
2 cloves garlic, left whole
1 bay leaves
Salt and Pepper, to taste
1 lb. swiss cheese, grated
slices of sourdough or favorite bread
Preparation:
Saute onions in olive oil in large skillet (I just used soup pot) on med. heat for 5-7 minutes. Turn up heat to med. high and cook 10 more minutes, or until bottom of pan is starting to brown. Add sherry to deglaze pan. Add some sugar and continue to saute until onions are very dark caramel color. Deglaze again with sherry. Add in broth,garlic, bay leaf and seasonings. Simmer for at least 30 minutes. Before serving remove garlic and bay leaf. Ladle into soup bowls. Toast sliced bread at 350 degrees for 15-20 minutes and place on top of soup. Sprinkle cheese on top. Place bowls on bake sheet and put under broiler until golden brown.
I doubled this soup thinking that I would have a ton of extra but the onions cooked down so much that it really wasn't that much.
Ingredients:
8 medium or 6 large onions, peeled and sliced thinly
2 Tbsp. olive oil
1 Tbsp. butter
1 cup sherry wine (could use water but the wine helps the flavor. I just bought sherry cooking wine at Walmart for $2.00, find by vinegar.)
Approx. 2 tsp. sugar
2 cups chicken broth
2 cups beef broth
2 cloves garlic, left whole
1 bay leaves
Salt and Pepper, to taste
1 lb. swiss cheese, grated
slices of sourdough or favorite bread
Preparation:
Saute onions in olive oil in large skillet (I just used soup pot) on med. heat for 5-7 minutes. Turn up heat to med. high and cook 10 more minutes, or until bottom of pan is starting to brown. Add sherry to deglaze pan. Add some sugar and continue to saute until onions are very dark caramel color. Deglaze again with sherry. Add in broth,garlic, bay leaf and seasonings. Simmer for at least 30 minutes. Before serving remove garlic and bay leaf. Ladle into soup bowls. Toast sliced bread at 350 degrees for 15-20 minutes and place on top of soup. Sprinkle cheese on top. Place bowls on bake sheet and put under broiler until golden brown.
Wednesday, November 18, 2009
Creamy White Chili
I made this delicious soup that I found on a blog called My Kitchen Cafe. I noticed that Crystal might be getting some of her yummy recipes from there as well. So I had this brilliant idea...why not share some of my favorite food sites as links on our website. I added on the right side at the bottom. So Please, Please, Please add to it!
1 pound chicken breasts, cut into cubes (I used pre-cooked chicken)
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth (I think I used about 3 cups of stock)
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
Garnish Cilantro
Garnish Tortilla Chips (I just Tostitos Hint of Lime)
In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream.
Makes about 6 servings.
For some of you (Crystal) you may want to double this because we gobbled it up in 2 days.
1 pound chicken breasts, cut into cubes (I used pre-cooked chicken)
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth (I think I used about 3 cups of stock)
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
Garnish Cilantro
Garnish Tortilla Chips (I just Tostitos Hint of Lime)
In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream.
Makes about 6 servings.
For some of you (Crystal) you may want to double this because we gobbled it up in 2 days.
Wednesday, November 11, 2009
Pumpkin waffles or pancakes
Today the kids don't have school because California observes Veterans Day. So, we are having a lazy day at home. And what says lazy day better then waffles for breakfast. And these just aren't just waffles these are warm and aromatic. Happy fall to me! I am serving them with buttermilk syrup. Another way to make them yummy would to be to add cinnamon to the buttermilk syrup.
Here it is:
1 cup flour (I always do wheat flour)
1tsp. baking powder
1 tsp. baking soda
1 Tb. Pumpkin Pie spice
1/2 tsp. salt
2 TB. Sugar
1 cup buttermilk
1/2 cup canned pumpkin
2 eggs
1/4 cup Canola oil (sometimes I use half the amount and it turns out great)
1 tsp. Vanilla
Whisk all ingredients together until well blended and cook on hot griddle of waffle iron.
I double this for my family. I guessing this recipe makes about 6-8 belgian waffles. This is also a great way to use some food storage!
Here it is:
1 cup flour (I always do wheat flour)
1tsp. baking powder
1 tsp. baking soda
1 Tb. Pumpkin Pie spice
1/2 tsp. salt
2 TB. Sugar
1 cup buttermilk
1/2 cup canned pumpkin
2 eggs
1/4 cup Canola oil (sometimes I use half the amount and it turns out great)
1 tsp. Vanilla
Whisk all ingredients together until well blended and cook on hot griddle of waffle iron.
I double this for my family. I guessing this recipe makes about 6-8 belgian waffles. This is also a great way to use some food storage!
Sunday, October 25, 2009
ITALIAN GREEN BEANS
I have had several requests for the recipes used at Duke's wedding luncheon. Two of the recipes are already listed on the blog. The first, Mona's Teriayaki Chicken, and the second, Everything Tossed Salad. The Chicken turns out wonderfully if done exactly as the recipe says. However, Candace, thought it would be more attractive if we did the chicken on skewers. Therefore, we cut the chicken thighs into 1/2 inch-3/4 inch strips before we marinated it. After marinating, we put the strips onto skewers. We baked the skewers in the oven until the meat was done, which took less time then the recipe, because the chicken pieces were smaller. We made the sauce as explained in the recipe.
The Everything Tossed Salad is a family favorite shared with us by Rob's sister Mashelle. The recipe is great. However, for the luncheon, we omitted the apple, and the avacado so we didn't have to try and keep them from browning. We also decided to use red wine vinegar instead of white wine vinegar (the red wine vinegar is a little prettier for serving) . we used canola oil instead of Olive Oil ( it is cheaper) and we whisked about a Tablespoon of sour cream into the dressing (this was to try and help keep the dressing emulsified better). If I were making the salad for my family, I would double the dressing recipe.
ITALIAN GREEN BEANS
This recipe was borrowed from the Lion House Classics recipe book. Candace and I thought this was a great recipe and very easy.
4 slices thick bacon
2 tablespoons bacon drippings
1 green onion, chopped
1 tablespoon chopped green pepper
1 can (16 ounces) green beans, drained (we used frozen, cut green beans)
1 can (16 ounces) italian seasoned diced tomatoes (we used S&W brand)
1 teaspoon salt
Saute bacon in hot frying pan until cooked but not crisp. Remove from pan. Measure 2 tablespoons drippings into frying pan. Add onion and green pepper, cook until soft but not brown, about 5 minutes. Add green beans, seasoned tomatoes, salt, and bacon pieces. Stir, cover and simmer until beans are heated through. Makes 6 servings. I would recommend serving these with a slotted spoon so that you avoid extra liquid on your plates.
The last recipes to post are Buttermilk Pie and Berry Sauce
The Everything Tossed Salad is a family favorite shared with us by Rob's sister Mashelle. The recipe is great. However, for the luncheon, we omitted the apple, and the avacado so we didn't have to try and keep them from browning. We also decided to use red wine vinegar instead of white wine vinegar (the red wine vinegar is a little prettier for serving) . we used canola oil instead of Olive Oil ( it is cheaper) and we whisked about a Tablespoon of sour cream into the dressing (this was to try and help keep the dressing emulsified better). If I were making the salad for my family, I would double the dressing recipe.
ITALIAN GREEN BEANS
This recipe was borrowed from the Lion House Classics recipe book. Candace and I thought this was a great recipe and very easy.
4 slices thick bacon
2 tablespoons bacon drippings
1 green onion, chopped
1 tablespoon chopped green pepper
1 can (16 ounces) green beans, drained (we used frozen, cut green beans)
1 can (16 ounces) italian seasoned diced tomatoes (we used S&W brand)
1 teaspoon salt
Saute bacon in hot frying pan until cooked but not crisp. Remove from pan. Measure 2 tablespoons drippings into frying pan. Add onion and green pepper, cook until soft but not brown, about 5 minutes. Add green beans, seasoned tomatoes, salt, and bacon pieces. Stir, cover and simmer until beans are heated through. Makes 6 servings. I would recommend serving these with a slotted spoon so that you avoid extra liquid on your plates.
The last recipes to post are Buttermilk Pie and Berry Sauce
Wednesday, October 21, 2009
Rice and Black Bean Pilaf
The other night I made Crystal's yummy Baked Chicken Taquitos which we loved. On the side I served this beans and rice dish and we thought it was really good. So I hope you like it too.
I adapted this recipe from Ellie Krieger of the Food Network.
Ingredients
1 cup rice (my favorite rice is uncle ben's. If you haven't tried it you should.)
2 1/4 cups low-sodium chicken broth
1 tablespoon olive oil
1 small onion, diced (1 cup)
2 cloves garlic, minced
2 teaspoons fresh chopped oregano or 1 teaspoon dried
1 stalk celery, finely diced
1 large carrot, finely diced
1 teaspoon ground cumin
1/2 teaspoon dried chili flakes
1 (15.5 ounce) can black beans, drained and rinsed
1 small tomato, finely diced
3 Tbsp. roughly chopped cilantro
Directions
Place rice and chicken broth in a saucepot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes. Remove from heat, uncover, and fluff with a fork. (I ignored these instructions and cooked the rice in my rice cooker how I normally cook rice...with a little salt, butter, 2c. water and 2 chicken boullion cubes.)
Heat the oil in a large saute pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and tomato and cook until just warmed through, about 1-2 minutes.
Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with cilantro.
I adapted this recipe from Ellie Krieger of the Food Network.
Ingredients
1 cup rice (my favorite rice is uncle ben's. If you haven't tried it you should.)
2 1/4 cups low-sodium chicken broth
1 tablespoon olive oil
1 small onion, diced (1 cup)
2 cloves garlic, minced
2 teaspoons fresh chopped oregano or 1 teaspoon dried
1 stalk celery, finely diced
1 large carrot, finely diced
1 teaspoon ground cumin
1/2 teaspoon dried chili flakes
1 (15.5 ounce) can black beans, drained and rinsed
1 small tomato, finely diced
3 Tbsp. roughly chopped cilantro
Directions
Place rice and chicken broth in a saucepot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes. Remove from heat, uncover, and fluff with a fork. (I ignored these instructions and cooked the rice in my rice cooker how I normally cook rice...with a little salt, butter, 2c. water and 2 chicken boullion cubes.)
Heat the oil in a large saute pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and tomato and cook until just warmed through, about 1-2 minutes.
Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with cilantro.
Chocolate Eclair Cream Puffs
So this is the recipe for the cream puffs that were at my wedding. These really aren't as hard as they appear and I thought they were really fun to make. Also who doesn't like an eclair/cream puff right?
Makes about 12 large
Puff Dough
1 cup water
4 eggs (room temperature - **this step is very important**)
1 cup sifted flour
1/4 cup butter (1/2 stick)
1/2 tsp. salr
1 Tbsp. sugar
Step 1
Bring water to boil with salt and butter. As soon as butter melts and full boil begins, add flour all at once. Stir Rapidly. Remove from heat and continue stirring till mixture looks like cornmeal mush.
Tip:(Since I have never made cornmeal mush before I kind of stopped stirring until I couldn't stir anymore. Which is basically until it is just combined.)
Step 2
Add eggs one at a time. Beat each one till it blends in well. (I would definitely use a hand mixer for this unless you want a workout)
Step 3
For miniature puffs, drop by teaspoon on to greased, heavy cookie sheet about 3 inches apart. Preheat oven to 425 degrees. Place puffs in oven and turn down immediatly to 400 degrees. Bake at 400 for about 15 minutes or till light brown on top. (It is important that they are cooked long enough, under cooking will cause them to collapse.) Remove from oven and slit sides to allow steam to escape. (I did this and eventually ended up cutting the whole top off because it was easier to fill them that way.) After cutting take out any loose batter. Allow to cool completely before filling.
Step 4
For dessert size puffs, drop from large spoon in desired shape. Bake at 425 degrees for 20 minutes then 375 degrees for 20 minutes. Follow the same instructions as for miniature puffs after they are removed from oven. (I don't think I cooked them the entire time so make sure to keep an eye on things.)
Cream Filling
1 small pkg. Vanilla Instant Pudding
1 cup milk
1 cup whipping cream (you could substitute cool whip)
Step 1
Prepare pudding with milk and let set-up in fridge.
Step2
Whip cream like you usually would...with sugar and vanilla.
Step 3
Fold pudding and cream together.
Step 4
Fill cooled puffs.
Tip: If you like a lot of cream in your puffs (which I do) you may want to double this or add more cream to make it go further. When I made these I had enough to fill all mine but 2.
Chocolate Glaze/Frosting
3 Tbsp. butter, melted
3 Tbsp. cocoa
1 tsp. vanilla
3 Tbsp. boiling water (or a little more, if necessary
2 c. powdered sugar
Step 1
Mix all ingredients together. Play with powdered sugar and water until you get the right consistency.
Step 2
Spread on top of filled cream puffs.
Makes about 12 large
Puff Dough
1 cup water
4 eggs (room temperature - **this step is very important**)
1 cup sifted flour
1/4 cup butter (1/2 stick)
1/2 tsp. salr
1 Tbsp. sugar
Step 1
Bring water to boil with salt and butter. As soon as butter melts and full boil begins, add flour all at once. Stir Rapidly. Remove from heat and continue stirring till mixture looks like cornmeal mush.
Tip:(Since I have never made cornmeal mush before I kind of stopped stirring until I couldn't stir anymore. Which is basically until it is just combined.)
Step 2
Add eggs one at a time. Beat each one till it blends in well. (I would definitely use a hand mixer for this unless you want a workout)
Step 3
For miniature puffs, drop by teaspoon on to greased, heavy cookie sheet about 3 inches apart. Preheat oven to 425 degrees. Place puffs in oven and turn down immediatly to 400 degrees. Bake at 400 for about 15 minutes or till light brown on top. (It is important that they are cooked long enough, under cooking will cause them to collapse.) Remove from oven and slit sides to allow steam to escape. (I did this and eventually ended up cutting the whole top off because it was easier to fill them that way.) After cutting take out any loose batter. Allow to cool completely before filling.
Step 4
For dessert size puffs, drop from large spoon in desired shape. Bake at 425 degrees for 20 minutes then 375 degrees for 20 minutes. Follow the same instructions as for miniature puffs after they are removed from oven. (I don't think I cooked them the entire time so make sure to keep an eye on things.)
Cream Filling
1 small pkg. Vanilla Instant Pudding
1 cup milk
1 cup whipping cream (you could substitute cool whip)
Step 1
Prepare pudding with milk and let set-up in fridge.
Step2
Whip cream like you usually would...with sugar and vanilla.
Step 3
Fold pudding and cream together.
Step 4
Fill cooled puffs.
Tip: If you like a lot of cream in your puffs (which I do) you may want to double this or add more cream to make it go further. When I made these I had enough to fill all mine but 2.
Chocolate Glaze/Frosting
3 Tbsp. butter, melted
3 Tbsp. cocoa
1 tsp. vanilla
3 Tbsp. boiling water (or a little more, if necessary
2 c. powdered sugar
Step 1
Mix all ingredients together. Play with powdered sugar and water until you get the right consistency.
Step 2
Spread on top of filled cream puffs.
Sunday, October 18, 2009
TORTILLA CASSEROLE
This is a great family meal that is easy and tasty. Next time I make it I am going to try an additional layer of cheese. Between step 9 and step 10. ENJOY!
- ¾ lb extra lean ground beef
- 1 chopped onion
- 1-2 minced garlic clove
- 1 can dark red kidney beans or black beans, drained and rinsed ( I use black beans)
- 1 can diced tomatoes, undrained (14 ½ ounce)
- 1 can green chilies, chopped (4 ½ ounce)
- 2 tsp. chili powder
- 1 Tbsp. brown sugar
- 6-8 corn tortillas’
- ¾ cup sour cream (Can use more)
- 8 ounces of mozzarella cheese or cheddar cheese ( I use mozzarella cheese)
- 2 Tbsp. fresh cilantro
- Heat oven to 350 degree, spray large nonstick fry pan with veggie spray, heat over high heat until hot.
- Add ground beef, onion, and garlic, brown 8-10 minutes, until thoroughly cooked, stirring constantly.
- Drain well, return beef mixture to fry pan.
- Add beans, tomatoes, chilies and chili powder, mix well.
- Reduce heat, simmer 5 minutes.
- Meanwhile, spray 12x8 (2quart) baking dish with veggie spray.
- Cut each tortilla in half, place 6-8 halves in bottom of sprayed baking dish, overlapping slightly.
- Spoon half of the beef mixture evenly over the tortillas.
- Spoon sour cream over beef mixture, spread evenly.
- Top with remaining 6-8 tortilla halves and remaining beef mixture.
- Cover tightly with foil.
- Bake at 350 degrees for 25 minutes.
- Remove from oven, sprinkle with cheese.
- Cover, let stand 3 minutes or until cheese is melted, sprinkle with cilantro
Saturday, October 17, 2009
Apple spice cake with caramel spice sauce.
So, while all of you are enjoying your beautiful fall, I can only dream of a beautiful fall. I miss the cool weather, sweaters, apple orchards, leaves changing and all of the greatness of fall (my favorite season). So, I have to pretend it's fall. This recipe made my house smell all warm and spicy; even if it's 80 degrees outside (and 90 in my kitchen because the oven is on).
1 cup sugar
1/4 cup butter
1 egg
2 un-peeled shredded apples
1 cup flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 salt
1/2 cup chopped walnuts or pecans (optional)
Pre-heat oven to 350 degrees. In a medium bowl cream together butter & sugar. Add egg & beat well. Add shredded apples & mix well. Stir in dry ingredients & mix until just combined. Stir in nuts. Pour into a greased 9x9 pan & bake for 40-50 minutes. Serve with caramel spice sauce & whipped cream.
**double recipe for 9x13 pan & bake for 45-60 minutes.
Caramel Spice Sauce:
1 stick butter
1 1/2 cup sugar
3/4 cup evaporated milk
1 1/2 tsp vanilla
1/8 tsp. nutmeg
In a small sauce pan on medium heat, melt together butter, sugar & milk
for 10-15 minutes (do not boil). Stir frequently. Add vanilla & nutmeg.
1 cup sugar
1/4 cup butter
1 egg
2 un-peeled shredded apples
1 cup flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 salt
1/2 cup chopped walnuts or pecans (optional)
Pre-heat oven to 350 degrees. In a medium bowl cream together butter & sugar. Add egg & beat well. Add shredded apples & mix well. Stir in dry ingredients & mix until just combined. Stir in nuts. Pour into a greased 9x9 pan & bake for 40-50 minutes. Serve with caramel spice sauce & whipped cream.
**double recipe for 9x13 pan & bake for 45-60 minutes.
Caramel Spice Sauce:
1 stick butter
1 1/2 cup sugar
3/4 cup evaporated milk
1 1/2 tsp vanilla
1/8 tsp. nutmeg
In a small sauce pan on medium heat, melt together butter, sugar & milk
for 10-15 minutes (do not boil). Stir frequently. Add vanilla & nutmeg.
Saturday, October 10, 2009
Beef and Broccoli Stir Fry
If you can't tell, I've been in the mood to cook lately. I'm also trying to eat healthily as well. I got this one off the the eatbetteramerica.com site. But I did change it quite a bit. I will list what I did.
8oz uncooked whole wheat spaghetti
1 T. sesame oil
3 garlic cloves, minced
1 tsp. minced ginger
1 lb boneless beef top sirloin steak, trimmed of fat, cut into 1/8-inch slices
1large red, yellow or orange bell pepper, cut into 1-inch pieces
1small onion, cut into 1/4-inch wedges
1 -3 bunches broccoli florets
1/3 cup water
1/4 teaspoon crushed red pepper flakes
1/2cup reduced-sodium teriyaki sauce
1 TB cornstarch
2 tablespoons chopped green onions (2 medium)
1. Cook and drain spaghetti as directed on package; cover to keep warm.
2. Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Add garlic and ginger, cook until fragrant (about 30 seconds). Add beef; cook and stir 1 to 2 minutes until beef is no longer pink; remove from pan.
3. Add bell pepper and onion to skillet; cook and stir 1 minute. Add broccoli; cook and stir 1 minute longer. Stir in water and crushed red pepper. Reduce heat to low; cover and cook 3 to 4 minutes or until broccoli is crisp-tender.
4. In small cup, mix teriyaki sauce and cornstarch. Stir teriyaki sauce and beef into broccoli mixture in skillet. Cook and stir over high heat until sauce is thickened and heated through. (I added extra water because the sauce was to thick for my liking.) Toss broccoli mixture with spaghetti. Garnish with green onions.
You could omit the noodles and serve over rice too.
8oz uncooked whole wheat spaghetti
1 T. sesame oil
3 garlic cloves, minced
1 tsp. minced ginger
1 lb boneless beef top sirloin steak, trimmed of fat, cut into 1/8-inch slices
1large red, yellow or orange bell pepper, cut into 1-inch pieces
1small onion, cut into 1/4-inch wedges
1 -3 bunches broccoli florets
1/3 cup water
1/4 teaspoon crushed red pepper flakes
1/2cup reduced-sodium teriyaki sauce
1 TB cornstarch
2 tablespoons chopped green onions (2 medium)
1. Cook and drain spaghetti as directed on package; cover to keep warm.
2. Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Add garlic and ginger, cook until fragrant (about 30 seconds). Add beef; cook and stir 1 to 2 minutes until beef is no longer pink; remove from pan.
3. Add bell pepper and onion to skillet; cook and stir 1 minute. Add broccoli; cook and stir 1 minute longer. Stir in water and crushed red pepper. Reduce heat to low; cover and cook 3 to 4 minutes or until broccoli is crisp-tender.
4. In small cup, mix teriyaki sauce and cornstarch. Stir teriyaki sauce and beef into broccoli mixture in skillet. Cook and stir over high heat until sauce is thickened and heated through. (I added extra water because the sauce was to thick for my liking.) Toss broccoli mixture with spaghetti. Garnish with green onions.
You could omit the noodles and serve over rice too.
Beach Street Chicken Pasta
This is another light and healthy meal. Great for everyday! I did cut the oil in half so if you want more oil feel free to double what you see.
**This recipe requires marinating the chicken for 3-12 hours so plan ahead!**
1 lb. linguine
1 tablespoons olive oil
Zest from one lemon
Juice from one lemon
3 green onions, chopped (white and green parts)
¼ cup chopped fresh parsley
Salt and freshly ground pepper
1/2 cup grated Parmesan cheese
Marinade:
1/4 cup olive oil
2 cloves garlic, crushed (smashed with the back of a large knife or saucepan)
1 tablespoon Cajun seasoning (cut this down to 1 1/2 teaspoons if you want less heat but don't omit entirely or you will lose great flavor)
Juice of one lemon
2 tablespoons minced fresh parsley
2 tablespoons brown sugar
2 tablespoons soy sauce
2 chicken breasts, sliced
Combine the marinade ingredients in a bowl and whisk lightly before pouring into a ziploc plastic bag. Pat chicken dry and toss in marinade to coat. Refrigerate 3-12 hours.
When ready to cook, preheat skillet over medium heat and pour contents of plastic bag (both marinade and chicken) into the skillet. Saute over medium-high heat until chicken is cooked.
Combine juice of one lemon, lemon zest, olive oil, green onions and fresh parsley together in a small bowl. Set aside.
While the chicken is sauteing, cook linguine in boiling salted water until done; drain and return to warm pot. Pour lemon juice/olive oil/green onion mixture over pasta and mix lightly. When chicken is finished cooking, add hot pasta mixture to the skillet with the chicken and toss well. Sprinkle with salt and pepper to taste and toss in parmesan cheese. Serve warm
**This recipe requires marinating the chicken for 3-12 hours so plan ahead!**
1 lb. linguine
1 tablespoons olive oil
Zest from one lemon
Juice from one lemon
3 green onions, chopped (white and green parts)
¼ cup chopped fresh parsley
Salt and freshly ground pepper
1/2 cup grated Parmesan cheese
Marinade:
1/4 cup olive oil
2 cloves garlic, crushed (smashed with the back of a large knife or saucepan)
1 tablespoon Cajun seasoning (cut this down to 1 1/2 teaspoons if you want less heat but don't omit entirely or you will lose great flavor)
Juice of one lemon
2 tablespoons minced fresh parsley
2 tablespoons brown sugar
2 tablespoons soy sauce
2 chicken breasts, sliced
Combine the marinade ingredients in a bowl and whisk lightly before pouring into a ziploc plastic bag. Pat chicken dry and toss in marinade to coat. Refrigerate 3-12 hours.
When ready to cook, preheat skillet over medium heat and pour contents of plastic bag (both marinade and chicken) into the skillet. Saute over medium-high heat until chicken is cooked.
Combine juice of one lemon, lemon zest, olive oil, green onions and fresh parsley together in a small bowl. Set aside.
While the chicken is sauteing, cook linguine in boiling salted water until done; drain and return to warm pot. Pour lemon juice/olive oil/green onion mixture over pasta and mix lightly. When chicken is finished cooking, add hot pasta mixture to the skillet with the chicken and toss well. Sprinkle with salt and pepper to taste and toss in parmesan cheese. Serve warm
Sunday, October 4, 2009
Creme Brulee French Toast with Raspberry Cream Syrup
Mmm, yummy fat and sugar. This recipe is not for those on a diet. I'm trying to make fun traditions in our family and I decided to make this for our conference brunch. It was yum!
1/2 c. butter
1 c. packed brown sugar
2 T corn syrup
6 (1 inch thick) slices French Bread
5 eggs
1 1/2 c. half & half
1 t. vanilla
1 t. orange extract
1/4 t. salt
Melt butter in small saucepan over med heat. Mix in sugar and corn syrup, mixing until sugar is dissolved. Pour into 9 x 13 pan. Remove crusts from bread (optional). Arrange in single layer in pan. In small bowl, whisk eggs, half & half, vanilla, orange extract and salt. Pour over bread. Cover and chill at least 8 hours or overnight. Preheat oven to 350. Remove dish from fridge and bring to room temp. Bake uncovered 35-40 minutes until puffed and lightly browned.
raspberry cream syrup
1 cup heavy cream
1/2 cup butter
1 cup sugar
1 tsp. vanilla
1 pint fresh raspberries
In a medium sauce pan stir all ingredients until sugar is dissolved. let cool slightly & transfer to the blender. blend on high power with lid on loosely. pour into a bowl & stir in raspberries. cool completely as the syrup will thicken as it cools. (I did not put in a blender and it turned out great.)
1/2 c. butter
1 c. packed brown sugar
2 T corn syrup
6 (1 inch thick) slices French Bread
5 eggs
1 1/2 c. half & half
1 t. vanilla
1 t. orange extract
1/4 t. salt
Melt butter in small saucepan over med heat. Mix in sugar and corn syrup, mixing until sugar is dissolved. Pour into 9 x 13 pan. Remove crusts from bread (optional). Arrange in single layer in pan. In small bowl, whisk eggs, half & half, vanilla, orange extract and salt. Pour over bread. Cover and chill at least 8 hours or overnight. Preheat oven to 350. Remove dish from fridge and bring to room temp. Bake uncovered 35-40 minutes until puffed and lightly browned.
raspberry cream syrup
1 cup heavy cream
1/2 cup butter
1 cup sugar
1 tsp. vanilla
1 pint fresh raspberries
In a medium sauce pan stir all ingredients until sugar is dissolved. let cool slightly & transfer to the blender. blend on high power with lid on loosely. pour into a bowl & stir in raspberries. cool completely as the syrup will thicken as it cools. (I did not put in a blender and it turned out great.)
Saturday, October 3, 2009
Strawberry-Rhubarb Pie
This recipe is mainly for me so I know where it is when I want to make it again. I made it for John's Birthday, his favorite. It was really good!
3 1/2 C chopped strawberries
3 1/2 C chopped rhubarb
1 1/2 C sugar
2 T corn starch
2 T tapioca
dash of salt
2 pie crusts (Grandma Thompson's)
Combine dry ingredients in a bowl, and mix. Stir in strawberries and rhubarb. Let sit for 15 minutes. Pour into pie crust. Place remaining crust on top and slie to vent. Brush crust with milk, and sprinkle with cinnamon-sugar mixture. Bake at 350 degrees for 1 hour. Begin checking after 20 minutes, and place pie ring when edges begin to brown. (I don't have a pie ring, but the edges didn't burn.)
3 1/2 C chopped strawberries
3 1/2 C chopped rhubarb
1 1/2 C sugar
2 T corn starch
2 T tapioca
dash of salt
2 pie crusts (Grandma Thompson's)
Combine dry ingredients in a bowl, and mix. Stir in strawberries and rhubarb. Let sit for 15 minutes. Pour into pie crust. Place remaining crust on top and slie to vent. Brush crust with milk, and sprinkle with cinnamon-sugar mixture. Bake at 350 degrees for 1 hour. Begin checking after 20 minutes, and place pie ring when edges begin to brown. (I don't have a pie ring, but the edges didn't burn.)
Wednesday, September 30, 2009
Crispy Southwest Chicken Wraps
This was a great every night kind of meal. It is definitely one that you don't have to be exact on. A little of this a little of that, according to taste. My kids and husband gobbled these right up.
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken (I used the leftover Kalua pork, it gave it a great smoky flavor)
1 can black beans, rinsed and drained
1 cup frozen corn, rinsed to defrost
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese
1/4 - 1/2 cup sour cream (optional)
6 burrito-sized flour tortillas (as usual I made these with the uncooked tortillas)
Mix all ingredients together. Arrange chicken and rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Heat a large skillet (or griddle) over medium heat for 1 minute. Spray pan with pam. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken (I used the leftover Kalua pork, it gave it a great smoky flavor)
1 can black beans, rinsed and drained
1 cup frozen corn, rinsed to defrost
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese
1/4 - 1/2 cup sour cream (optional)
6 burrito-sized flour tortillas (as usual I made these with the uncooked tortillas)
Mix all ingredients together. Arrange chicken and rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Heat a large skillet (or griddle) over medium heat for 1 minute. Spray pan with pam. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.
Monday, September 28, 2009
Shrimp Enchiladas
This recipe was sooo yummy! Camille and Jared were my guinea pigs and I thought it turned out well.
1/2 cup sweet red pepper, chopped
1/2 cup onion, minced
1/2 cup green pepper, chopped
1/4 cup butter
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
3/4 cup whipping cream
1 tablespoon all-purpose flour
3 cups Monterey Jack cheese, divided (you can use half pepper-jack cheese for great results)
1/2 cup sour cream
2 tablespoons butter
1 1/2 pounds shrimp, peeled and deveined
1/2 cup onion, chopped
2 cups ripe tomatoes, chopped
8 (9-inch) flour tortillas
Saute red pepper, onion and green pepper in 1/4 cup butter until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, cream and flour; blend well. Continue cooking for 3 minutes or until slightly thickened. Add 1 1/2 cups cheese; stir until melted. Add sour cream, stir to blend. Set aside.
In another skillet, melt 2 tablespoons butter. Saute shrimp and 1/2 cup onion until shrimp are pink. Remove shrimp and chop; return to butter and onion. Add chopped tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle cheese on top of shrimp mixture. Roll up tightly. Arrange seam side down in a 9X13-inch glass baking dish. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.
1/2 cup sweet red pepper, chopped
1/2 cup onion, minced
1/2 cup green pepper, chopped
1/4 cup butter
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
3/4 cup whipping cream
1 tablespoon all-purpose flour
3 cups Monterey Jack cheese, divided (you can use half pepper-jack cheese for great results)
1/2 cup sour cream
2 tablespoons butter
1 1/2 pounds shrimp, peeled and deveined
1/2 cup onion, chopped
2 cups ripe tomatoes, chopped
8 (9-inch) flour tortillas
Saute red pepper, onion and green pepper in 1/4 cup butter until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, cream and flour; blend well. Continue cooking for 3 minutes or until slightly thickened. Add 1 1/2 cups cheese; stir until melted. Add sour cream, stir to blend. Set aside.
In another skillet, melt 2 tablespoons butter. Saute shrimp and 1/2 cup onion until shrimp are pink. Remove shrimp and chop; return to butter and onion. Add chopped tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle cheese on top of shrimp mixture. Roll up tightly. Arrange seam side down in a 9X13-inch glass baking dish. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.
Garlic chicken pasta with spinach.
This recipe was light, healthy and yummy. I used the Barilla plus penne for extra health. If you are serving this to kiddies you might not want to use the red pepper or use very little, just a suggestion.
6 garlic cloves, minced
1/4 teaspoon red pepper flakes
6 tablespoons olive oil
2-3 boneless, skinless chicken breasts (about 1 pound)
Salt and pepper to taste
1 pound penne pasta1 (5-ounce) bag baby spinach
1/2 cup chopped fresh basil or 1 tablespoon dried
6 tablespoons juice from 2 lemons
1 cup grated parmesan cheese
Bring 4 quarts water to a boil in a large pot. Meanwhile, combine garlic, pepper flakes and oil in a small microwave-safe bowl and microwave until garlic is golden and fragrant, about 1 minute.Pat chicken dry with paper towels and cut into bite-size pieces. Season with salt and pepper. Transfer 1 tablespoon of the garlic/red pepper oil to a large skillet and heat over medium heat until oil is rippling. Add chicken and cook until well browned and cooked through. Transfer to a plate and tent with foil.Add 1 tablespoon salt and the pasta to boiling water and cook until tender but still slightly firm (al dente). Reserve 1/2 cup cooking water. Drain pasta and return to the pot. Stir in chicken, spinach, basil, lemon juice, Parmesan, and remaining garlic mixture, adding reserved pasta water as needed. Season with salt and pepper. Serve immediately.
6 garlic cloves, minced
1/4 teaspoon red pepper flakes
6 tablespoons olive oil
2-3 boneless, skinless chicken breasts (about 1 pound)
Salt and pepper to taste
1 pound penne pasta1 (5-ounce) bag baby spinach
1/2 cup chopped fresh basil or 1 tablespoon dried
6 tablespoons juice from 2 lemons
1 cup grated parmesan cheese
Bring 4 quarts water to a boil in a large pot. Meanwhile, combine garlic, pepper flakes and oil in a small microwave-safe bowl and microwave until garlic is golden and fragrant, about 1 minute.Pat chicken dry with paper towels and cut into bite-size pieces. Season with salt and pepper. Transfer 1 tablespoon of the garlic/red pepper oil to a large skillet and heat over medium heat until oil is rippling. Add chicken and cook until well browned and cooked through. Transfer to a plate and tent with foil.Add 1 tablespoon salt and the pasta to boiling water and cook until tender but still slightly firm (al dente). Reserve 1/2 cup cooking water. Drain pasta and return to the pot. Stir in chicken, spinach, basil, lemon juice, Parmesan, and remaining garlic mixture, adding reserved pasta water as needed. Season with salt and pepper. Serve immediately.
Friday, September 11, 2009
Slow Cooker Maple Brown Sugar Ham
This was delicious! If you like ham. I served it with good ol' Funeral potatoes. Great, easy Sunday meal.
adapted slightly from Year of Crockpotting
7-8 pound bone-in spiral-cut ham
1 cup dark brown sugar
1/2 cup all natural maple syrup (yes, please use pure maple syrup and not pancake syrup)
2 cups pineapple juice
Use a 6-7 quart slow cooker. Unwrap the ham and discard flavor packet. Place the ham into the slow cooker stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 4-5 hours. An hour before serving, baste ham with the collected juices from the bottom of the slow cooker. When cooking is done, remove carefully and let it rest on a cutting board for 10 minutes before carving.
adapted slightly from Year of Crockpotting
7-8 pound bone-in spiral-cut ham
1 cup dark brown sugar
1/2 cup all natural maple syrup (yes, please use pure maple syrup and not pancake syrup)
2 cups pineapple juice
Use a 6-7 quart slow cooker. Unwrap the ham and discard flavor packet. Place the ham into the slow cooker stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 4-5 hours. An hour before serving, baste ham with the collected juices from the bottom of the slow cooker. When cooking is done, remove carefully and let it rest on a cutting board for 10 minutes before carving.
Aaron and Linday's Chicken Tortilla Soup Extravanganza
Who are Aaron and Lindsay? I don't know. I got this recipe from the This week for dinner blog. This soup tastes a lot like Cafe Rio's Tortilla soup. Just fry up some uncooked tortillas and voila, you have restaurant food and home.
-1 onion, finely chopped
- olive oil
2 green onions, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth
- 2-3 tomatoes, chopped
- ½ bag frozen corn
- 1 large chicken breast
- 1 can black beans, drained & rinsed
- 1 lime (one extra for garnish)
- 1 handful cilantro, chopped
- 4-5 corn tortillas, cut into strips
- 1 avocado, diced
- cayenne pepper
- chili powder
- cumin- salt and pepper
- cheddar or jack cheese, shredded
- sour cream
Sautee onion in olive oil until soft, then add garlic, green onions, cayenne, chili powder, and cumin. Sautee until fragrant (a minute or two). Add chicken broth. Bring to a boil, then lower heat to a simmer. Add tomatoes, corn, black beans.
Grill up chicken spiced with cayenne, chili powder, garlic powder, salt, and pepper. (You can also pan-fry it, but it won’t add the smokiness that the bbq does). Cut up or shred chicken and add it to the soup. Try the soup and add more seasonings according to taste, if needed. Add lime juice, cilantro, and avocado.
In large fry pan over medium-high heat, crisp up tortilla strips. Add salt. You may do this with oil or cooking spray. (For a shortcut, use tortilla chips instead).
Serve soup garnished with cheese, sour cream, tortilla strips, fresh cilantro, and a lime wedge.
-1 onion, finely chopped
- olive oil
2 green onions, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth
- 2-3 tomatoes, chopped
- ½ bag frozen corn
- 1 large chicken breast
- 1 can black beans, drained & rinsed
- 1 lime (one extra for garnish)
- 1 handful cilantro, chopped
- 4-5 corn tortillas, cut into strips
- 1 avocado, diced
- cayenne pepper
- chili powder
- cumin- salt and pepper
- cheddar or jack cheese, shredded
- sour cream
Sautee onion in olive oil until soft, then add garlic, green onions, cayenne, chili powder, and cumin. Sautee until fragrant (a minute or two). Add chicken broth. Bring to a boil, then lower heat to a simmer. Add tomatoes, corn, black beans.
Grill up chicken spiced with cayenne, chili powder, garlic powder, salt, and pepper. (You can also pan-fry it, but it won’t add the smokiness that the bbq does). Cut up or shred chicken and add it to the soup. Try the soup and add more seasonings according to taste, if needed. Add lime juice, cilantro, and avocado.
In large fry pan over medium-high heat, crisp up tortilla strips. Add salt. You may do this with oil or cooking spray. (For a shortcut, use tortilla chips instead).
Serve soup garnished with cheese, sour cream, tortilla strips, fresh cilantro, and a lime wedge.
Wednesday, September 9, 2009
Raspberry Freezer Jam
I'm putting this recipe on here for my benefit:) I found it on another blog and used it. I really liked it so I wanted to make sure I'd be able to find it again. But hey if you want to try it, it's really yummy!
3 1/4 cups crushed rapberries
1/4 cup lemon juice
4 1/2 cups sugar1 cup light corn syrup
1 box MCP fruit pectin (I used a different brand and it was fine)
Wash and prepare glass or plastic containers to store jam in. You can buy these or I have found that old sour cream containers work just fine.
Next, crush your berries using a potato masher or food processor. I know the instuctions inside the package say not the puree but I alsways have with my rapberry jam and it has always worked.
Measure your sugar into a bowl.
Measure your berries and put into a seperate large bowl.
Add the lemon juice to the berries.
Gradually stir in the box of MCP Pectin.
Set aside for 30 minutes, stirring every 5 minutes to dissolve the pectin thoroughly.
Next, stir in corn syrup. This prevents sugar crystals during freezer storage.
Gradually stir in the sugar. Stir until the sugar is dissolved and no longer grainy.
Pour into prepared containers leaving 1/2 inch at top for expansion during freezing. Cover with lids. Let stand at room temperature for 24 hours. Then store in freezer for up to 1 year. Thaw in refrigerator. Refrigerate up to 3 weeks (I've done mine longer). Makes 7 cups.
3 1/4 cups crushed rapberries
1/4 cup lemon juice
4 1/2 cups sugar1 cup light corn syrup
1 box MCP fruit pectin (I used a different brand and it was fine)
Wash and prepare glass or plastic containers to store jam in. You can buy these or I have found that old sour cream containers work just fine.
Next, crush your berries using a potato masher or food processor. I know the instuctions inside the package say not the puree but I alsways have with my rapberry jam and it has always worked.
Measure your sugar into a bowl.
Measure your berries and put into a seperate large bowl.
Add the lemon juice to the berries.
Gradually stir in the box of MCP Pectin.
Set aside for 30 minutes, stirring every 5 minutes to dissolve the pectin thoroughly.
Next, stir in corn syrup. This prevents sugar crystals during freezer storage.
Gradually stir in the sugar. Stir until the sugar is dissolved and no longer grainy.
Pour into prepared containers leaving 1/2 inch at top for expansion during freezing. Cover with lids. Let stand at room temperature for 24 hours. Then store in freezer for up to 1 year. Thaw in refrigerator. Refrigerate up to 3 weeks (I've done mine longer). Makes 7 cups.
Friday, August 28, 2009
Easy Chicken Tacos
These tacos have great flavor. We loved them. Next time I think I will cut the chipotle amount in half...just cuz of our little non spice lovers.
3 tablespoons butter
4 garlic cloves, minced
2 teaspoons minced canned chipotle chiles in adobo sauce
1/2 cup orange juice
1 tablespoon Worcestershire sauce
3/4 cup chopped fresh cilantro
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 teaspoon yellow mustard
Salt and pepper
12 (6-inch) flour tortillas
Melt the butter in a large nonstick skillet over medium heat. Add the garlic and chipotle and cook until fragrant, about 30 seconds. Stir in the orange juice, Worcestershire sauce and 1/2 cup chopped cilantro and bring the mixture to a boil. Add the chicken and simmer, covered, over medium-low heat for 12-13 minutes, flipping the chicken halfway through cooking. When the chicken is done cooking, transfer to a plate and tent with foil.
Increase the heat to medium-high and cook the mixture left in the skillet until the liquid is reduced to about 1/4 cup, about 5 minutes. Off the heat, whisk in the yellow mustard. Using 2 forks, shred the chicken into bite-sized pieces and return to the skillet. Add the remaining cilantro to the skillet and toss until well combined. Season with salt and pepper. Serve warm with tortillas topped with lettuce, cheese, tomato, sour cream and avocado.
**To warm the tortillas, wrap them in foil and heat in a 350-degree oven for 15 minutes.
3 tablespoons butter
4 garlic cloves, minced
2 teaspoons minced canned chipotle chiles in adobo sauce
1/2 cup orange juice
1 tablespoon Worcestershire sauce
3/4 cup chopped fresh cilantro
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 teaspoon yellow mustard
Salt and pepper
12 (6-inch) flour tortillas
Melt the butter in a large nonstick skillet over medium heat. Add the garlic and chipotle and cook until fragrant, about 30 seconds. Stir in the orange juice, Worcestershire sauce and 1/2 cup chopped cilantro and bring the mixture to a boil. Add the chicken and simmer, covered, over medium-low heat for 12-13 minutes, flipping the chicken halfway through cooking. When the chicken is done cooking, transfer to a plate and tent with foil.
Increase the heat to medium-high and cook the mixture left in the skillet until the liquid is reduced to about 1/4 cup, about 5 minutes. Off the heat, whisk in the yellow mustard. Using 2 forks, shred the chicken into bite-sized pieces and return to the skillet. Add the remaining cilantro to the skillet and toss until well combined. Season with salt and pepper. Serve warm with tortillas topped with lettuce, cheese, tomato, sour cream and avocado.
**To warm the tortillas, wrap them in foil and heat in a 350-degree oven for 15 minutes.
Monday, August 24, 2009
Shrimp Stir Fry with Snow Peas and Coconut Curry Sauce
This recipe was sooo good. John loved it and he doesn't even really like Asian type food. I doubled the whole thing except the garlic and ginger. I thought it would be way too much. I hope you all try it and like it.
Shrimp Stir Fry with Snow Peas and Coconut Curry Sauce
adapted from The Best 30-Minute Recipe
1 recipe Coconut-Curry sauce (below)
1 pound shrimp, peeled and deveined (I used frozen and thawed them beforehand)
2 teaspoons soy sauce
2 tablespoons vegetable oil
1 bell pepper, cored, seeded, and sliced (any type will do)
8 ounces snow peas, strings removed
1 cup bean sprouts
3 garlic cloves, minced
1 tablespoon grated fresh ginger
Prepare the sauce and set it aside (I doubled the sauce recipe because we love lots of sauce). Toss the shrimp with soy sauce. Heat 2 teaspoons of oil in a 12-inch nonstick skillet over medium heat until shimmering. Add shrimp and cook, stirring occasionally and breaking up any clumps, until curled and lightly browned, about 1 1/2 minutes. Transfer the shrimp to a clean bowl.
Add 1 more tablespoon of oil to the pan and return to medium heat until shimmering. Add bell pepper and cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in snow peas and bean sprouts and cook for one more minute.Clear the center of the pan and add remaining 1 teaspoon oil, garlic and ginger. Cook, mashing garlicmisture into the pan with the back of a spatula, until fragrant, about 30 seconds. Stir in cooked shrimp. Whisk sauce to recombine and add to pan, bringing to a simmer. Cook until the sauce thickens, 1 to 2 minutes. Serve immediately.
Coconut Curry Sauce
1 cup coconut milk
1 tablespoon fish sauce
1-2 teaspoons red curry paste (I used 2 teaspoons for a doubled recipe - this paste can be found in most grocery stores in the Asian foods aisle near the Thai ingredients)
1 teaspoon light brown sugar
1 teaspoon cornstarch
Combine ingredients in medium bowl and use as directed.
Shrimp Stir Fry with Snow Peas and Coconut Curry Sauce
adapted from The Best 30-Minute Recipe
1 recipe Coconut-Curry sauce (below)
1 pound shrimp, peeled and deveined (I used frozen and thawed them beforehand)
2 teaspoons soy sauce
2 tablespoons vegetable oil
1 bell pepper, cored, seeded, and sliced (any type will do)
8 ounces snow peas, strings removed
1 cup bean sprouts
3 garlic cloves, minced
1 tablespoon grated fresh ginger
Prepare the sauce and set it aside (I doubled the sauce recipe because we love lots of sauce). Toss the shrimp with soy sauce. Heat 2 teaspoons of oil in a 12-inch nonstick skillet over medium heat until shimmering. Add shrimp and cook, stirring occasionally and breaking up any clumps, until curled and lightly browned, about 1 1/2 minutes. Transfer the shrimp to a clean bowl.
Add 1 more tablespoon of oil to the pan and return to medium heat until shimmering. Add bell pepper and cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in snow peas and bean sprouts and cook for one more minute.Clear the center of the pan and add remaining 1 teaspoon oil, garlic and ginger. Cook, mashing garlicmisture into the pan with the back of a spatula, until fragrant, about 30 seconds. Stir in cooked shrimp. Whisk sauce to recombine and add to pan, bringing to a simmer. Cook until the sauce thickens, 1 to 2 minutes. Serve immediately.
Coconut Curry Sauce
1 cup coconut milk
1 tablespoon fish sauce
1-2 teaspoons red curry paste (I used 2 teaspoons for a doubled recipe - this paste can be found in most grocery stores in the Asian foods aisle near the Thai ingredients)
1 teaspoon light brown sugar
1 teaspoon cornstarch
Combine ingredients in medium bowl and use as directed.
Friday, August 14, 2009
Cilantro Lime Chicken Rice Bowls
As you can probably tell this recipe takes some time and a ton of ingredients. Really most everything I already had on hand other than the produce. This was so yummy! I promise it is worth the money and effort. Jared described that it's a mixture between Cafe Rio and Rumbi, two of my favorite places. Yum!!
About 8 servings
Tip: marinate the chicken and make the dressing the night before
Ingredients
Cilantro Lime Marinade
4 Lg. boneless, skinless chicken breasts
¾ cup vegetable oil
Juice and zest of two limes
1 Tbsp. minced garlic
2 tsp sugar
1 tsp salt
¼ tsp black pepper
½ C finely chopped cilantro
Tomatillo Ranch Dressing
1 pkg. Ranch Dip
1 cup sour cream (or yucky mayo)
1 cup buttermilk
5 tomatillos husked, cleaned, and chopped in half
1 bunch cilantro, chopped
2 tsp. garlic, minced
Juice and zest of two limes
1 jalapeno (seeded or not depending on how spicy you like it)
2 tsp. sugar
1 tsp. salt
Cilantro-Lime Rice
2 cups uncooked rice
4 cups water
4 tsp. garlic, minced
2 Tbsp. butter
2 chicken bullion cubes
4 tsp. granulated sugar
Juice and zest of two limes
2/3 cup chopped fresh cilantro
Mango Salsa (You could buy some but home-made is so much better)
2 mangoes, finely chopped
2 roma tomatoes, finely chopped
1 red onion, finely chopped
1 jalapeno (with or w/o seeds), finely chopped
Zest and juice of 1 lime
½ cup cilantro, finely chopped
Salt to taste
2 Tbsp. brown sugar
Olive oil, to taste
Assembly Ingredients
½ cup cilantro, finely chopped
1 ½ cups Pepper Jack Cheese, shredded
Extra cilantro and limes, for garnish
Preparation
1. Prepare marinade by mixing everything together (I just used the same bag I marinated the chicken in. Place chicken breasts in a re-sealable plastic bag. Add prepared marinade and mix to coat. Marinate for 4 hours to overnight.
2. While chicken is marinating, prepare tomatillo ranch dressing. Place everything in a food processor until smooth. Refrigerate for at least one hour before serving.
3. 30 minutes before removing chicken from marinade, prepare cilantro lime rice. I put the first six ingredients in the rice cooker and mix in the lime juice/zest, and cilantro once it’s cooked. Set aside for later use.
4. Remove chicken from marinade and grill in skillet or on the grill. Allow to cool for 10 minutes then cube.
5. While chicken is cooking prepare mango salsa by mixing everything together,
6. To compile rice bowl, place desired amount of rice in an oven safe bowl (I like to do individual servings and preferably the same bowl you’ll serve it in) Top rice with the following in this order: shredded chicken, cilantro, mango salsa, and finally shredded pepper jack cheese.
7. Place rice bowl under the broiler just until cheese is melted and the dish is warmed through. Serve with a drizzle of the tomatillo ranch dressing, garnish with cilantro and lime.
8. Enjoy!
Tuesday, August 11, 2009
Steel Cut Oatmeal
I saw this on a Food Network show a couple of days ago and thought it looked good (I like to make a hot cereal every once in awhile and regular oatmeal was getting old). So I gave it a try and it is really yummy! So if you have about 40 minutes to cook something (it does take awhile) give it a try!
Ingredients
1 tablespoon butter
1 cup steel cut oats
3 cups boiling water
1/2 cup whole milk
1/2 cup plus 1 tablespoon low-fat buttermilk
1 tablespoon brown sugar
1/4 teaspoon cinnamon
Directions
In a large saucepot, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.
Combine the milk and half of the buttermilk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon.
suggestion - check it about 20 minutes, mine didn't need a whole 25. Also, I served it with raisins, brown sugar, cinnamon, and nutmeg. I don't think I would've liked it with more buttermilk, but to each his own! Ohh, and I think you could make it with just milk and it would taste great!
Ingredients
1 tablespoon butter
1 cup steel cut oats
3 cups boiling water
1/2 cup whole milk
1/2 cup plus 1 tablespoon low-fat buttermilk
1 tablespoon brown sugar
1/4 teaspoon cinnamon
Directions
In a large saucepot, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.
Combine the milk and half of the buttermilk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon.
suggestion - check it about 20 minutes, mine didn't need a whole 25. Also, I served it with raisins, brown sugar, cinnamon, and nutmeg. I don't think I would've liked it with more buttermilk, but to each his own! Ohh, and I think you could make it with just milk and it would taste great!
Monday, July 27, 2009
Mona's Teriyaki Chicken
We usually halve this recipe for our family!
6 lbs chicken thighs (try to get the boneless skinless ones, they're so much easier)
1/2 cup cornstarch
6 cups Mr. Yoshida's Gourmet Sauce (usually by the ketchup and BBQ sauces)
chicken broth
Water
Marinate chicken in 5 cups of Mr. Yoshida sauce for at least 2 to 8 hours. Make sure chicken is well coated with sauce. For best flavor, marinate overnight in a tightly closed container in the refrigerator.
Remove chicken from marinade and place in baking pans. Discard marinade.
Bake at 400 degrees for 45 minutes or until chicken is cooked. Remove chicken from pan(s) and cut into strips and put onto a serving dish or into a crock pot if not serving till later. Save drippings from pan
Sauce: Strain drippings from baked chicken into a saucepan. Add water or chicken broth to make 2 cups. Bring to boil. In a mason jar, put 1 cup Mr. Yoshida sauce then add 3 cups water and 1/2 c. cornstarch. Cover tightly with lid and shake well. After drippings in saucepan have come to a boil, add contents of jar. Bring to a boil and pour over chicken and serve.
*When I make this I usually serve it with rice and steamed broccoli and carrots, but you can do whatever you want!:)
6 lbs chicken thighs (try to get the boneless skinless ones, they're so much easier)
1/2 cup cornstarch
6 cups Mr. Yoshida's Gourmet Sauce (usually by the ketchup and BBQ sauces)
chicken broth
Water
Marinate chicken in 5 cups of Mr. Yoshida sauce for at least 2 to 8 hours. Make sure chicken is well coated with sauce. For best flavor, marinate overnight in a tightly closed container in the refrigerator.
Remove chicken from marinade and place in baking pans. Discard marinade.
Bake at 400 degrees for 45 minutes or until chicken is cooked. Remove chicken from pan(s) and cut into strips and put onto a serving dish or into a crock pot if not serving till later. Save drippings from pan
Sauce: Strain drippings from baked chicken into a saucepan. Add water or chicken broth to make 2 cups. Bring to boil. In a mason jar, put 1 cup Mr. Yoshida sauce then add 3 cups water and 1/2 c. cornstarch. Cover tightly with lid and shake well. After drippings in saucepan have come to a boil, add contents of jar. Bring to a boil and pour over chicken and serve.
*When I make this I usually serve it with rice and steamed broccoli and carrots, but you can do whatever you want!:)
Apple Snickers Salad
Mom got this recipe from a neighbor and it is delish. I figured I better post it or you'll never get the recipe from her.
Ingredients:
3-4 lg. or 5-6 sm. granny smith apples ( I use more when I make it)
4 lg. (not king size, unless you want more snickers than apples :)) Snickers bars (I think I use 5)
1 (12 oz.) container or cream cheese, softened
1 cup sugar
1 lg. Cool Whip, thawed
Instructions:
Chop apples (you can peel if you prefer but I don't) and snickers bars.
Beat sugar and cream cheese until combined. Fold in Cool Whip.
Mix everything together and chill for at least an hour before serving.
Ingredients:
3-4 lg. or 5-6 sm. granny smith apples ( I use more when I make it)
4 lg. (not king size, unless you want more snickers than apples :)) Snickers bars (I think I use 5)
1 (12 oz.) container or cream cheese, softened
1 cup sugar
1 lg. Cool Whip, thawed
Instructions:
Chop apples (you can peel if you prefer but I don't) and snickers bars.
Beat sugar and cream cheese until combined. Fold in Cool Whip.
Mix everything together and chill for at least an hour before serving.
Thursday, July 23, 2009
Strawberry lemonade bars
What says summer better than strawberry lemonade? How about strawberry lemonade bars? Yum! Crust
1 cup butter, softened
1 cup powdered sugar
1/2 tsp. salt
2 cups flour
In a large bowl, cream together butter, sugar & salt until light & fluffy. Add flour & mix until just combined. Line a 9x13 pan with parchment paper that hangs over the long sides. Spray parchment paper & sides with non-stick cooking spray.
Press crust into the bottom of pan. Bake at 350 degrees for 15-20 minutes or until just starting to turn golden. (my modification. I doubled the crust and put into a jelly roll sheet, but I didn't double the rest of the recipe)
lemon curd layer
8 egg yolks
2 cans sweetened condensed milk
1 1/2 cups fresh lemon juice
In a medium bowl whisk together all ingredients & pour over hot crust. Return to oven & cook for an additional 25-30 minutes. Chill in the fridge while making the next layer. (if you use the jelly roll pan you don't need to cook as long because it is a thinner layer)
~
lemon cream layer
2- 8 oz. packages cream cheese, softened
1 can sweetened condensed milk
3/4 cup fresh lemon juice
grated zest from 1 lemon
1 pint strawberries, hulled & sliced
In a medium bowl, whip together all ingredients until thick & fluffy. Spread over cooled lemon curd layer. Arrange the sliced strawberries over the top of the cream layer. Place in the fridge to chill while making strawberry glaze.
strawberry glaze
1 pint strawberries, pureed in blender or food processor
1 cup water
1 cup sugar
3 TBSP corn starch
In a medium pot, over medium heat, combine strawberries & water. In a small bowl, combine sugar & corn starch. Whisk sugar into strawberry mixture. Bring just to a boil, whisking constantly. Spread over sliced strawberries. Return to fridge to chill completely.
Enjoy!
These took me a long time to make. It may just be that I was trying to make them in a small kitchen with feedings for baby in between. But they were worth it.
These took me a long time to make. It may just be that I was trying to make them in a small kitchen with feedings for baby in between. But they were worth it.
Monday, July 6, 2009
Fresh Lime
Okay so this recipe is really a no-brainer but we love it. We drank fresh limes or limonadas like crazy on our honeymoon in Mexico and this is my re-creation of that. This drink is light and refreshing. You could really use any citrus fruit that you like.
Makes about 8-12 servings (could easily be halved)
Ingredients:
1 recipe sugar syrup (recipe follows)
6 limes, juiced or about 1 cup
2 liters club soda
sugar rimmed glasses with a lime twist (dip glass in lime juice then in sugar finish off with a lime slice)
ice
Sugar Syrup Ingredients:
2 cups sugar
2 cups water
2 limes, zested
Directions:
First make the syrup by boiling sugar and water until sugar is dissolved about 1 minute. Immediately add in lime zest to infuse flavor. Cool completely before using. (Once mixture is cool you could strain out lime zest...but I never do.)
Now just mix everything together (except for the glasses of course) and enjoy!
Makes about 8-12 servings (could easily be halved)
Ingredients:
1 recipe sugar syrup (recipe follows)
6 limes, juiced or about 1 cup
2 liters club soda
sugar rimmed glasses with a lime twist (dip glass in lime juice then in sugar finish off with a lime slice)
ice
Sugar Syrup Ingredients:
2 cups sugar
2 cups water
2 limes, zested
Directions:
First make the syrup by boiling sugar and water until sugar is dissolved about 1 minute. Immediately add in lime zest to infuse flavor. Cool completely before using. (Once mixture is cool you could strain out lime zest...but I never do.)
Now just mix everything together (except for the glasses of course) and enjoy!
Thursday, June 18, 2009
Baked Chicken Toquitos
I crave these now. My family really like them. I did have to double the recipe to feed my large and hungry brood.
Makes 14-16 taquitos
4 ounces cream cheese, softened
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely (white and green parts to equal about 2 tablespoons)
2 cups shredded cooked chicken (I cook large batches of chicken in my crockpot with a little chicken broth and salt, shred it and freeze it for meals like this)
1 cup grated monterey jack cheese (use pepperjack if you like a little heat)
small yellow or white corn tortillas
kosher salt
cooking spray
Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare this step ahead of time (which I did - I made it the morning of). Just keep the mixture in the fridge.
Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don't crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. (A few of mine wanted to rebel and come unrolled so I stuck a toothpick through them to keep them right and tight.)
Place filled taquitos seam side down on the baking sheet, making sure they don't touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately. Taquitos can be dipped in in salsa, sour cream, guacamole, or any other combination you can dream up.
Makes 14-16 taquitos
4 ounces cream cheese, softened
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely (white and green parts to equal about 2 tablespoons)
2 cups shredded cooked chicken (I cook large batches of chicken in my crockpot with a little chicken broth and salt, shred it and freeze it for meals like this)
1 cup grated monterey jack cheese (use pepperjack if you like a little heat)
small yellow or white corn tortillas
kosher salt
cooking spray
Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare this step ahead of time (which I did - I made it the morning of). Just keep the mixture in the fridge.
Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don't crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. (A few of mine wanted to rebel and come unrolled so I stuck a toothpick through them to keep them right and tight.)
Place filled taquitos seam side down on the baking sheet, making sure they don't touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately. Taquitos can be dipped in in salsa, sour cream, guacamole, or any other combination you can dream up.
Wednesday, June 10, 2009
Anything and Everything Granola
Well I've been looking for snacks that are sweet but good for you too. So I came upon a granola recipe and tried it out. I've added and taken things out, but no matter how I've made it, it's been really yummy! We actually really like to have it as cereal, since it isn't like a gooey granola. Also it's very helpful for the digestive system:) Any way, you can add or take out stuff, but I'll just tell you what I've been doing.
4 cups regular rolled oats
1 1/2 cups sliced almonds
1 cup chopped pecans (or walnuts would taste good too)
1/2 cup wheat germ
1/2 cup coconut
1/2 cup roasted pumpkin seeds
1/3 sunflower seeds
1 tbsp sesame seeds
1/2 cup brown sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 cup coconut oil (the recipe called for cooking oil, coconut is healthier, but a lot more expensive. I'm sure it would taste great with regular)
1/8 cup agave nectar
1/4 cup honey (if you don't have agave nectar just use all honey)
2 tbsp. maple syrup
2 tbsp. molasses (sometimes I don't add this)
1 1/2 cup craisins or raisins or both
Preheat oven to 300 degrees. In a large bowl mix oats, nuts, wheat germ, coconut, seeds, brown sugar, cinnamon, and salt.
In a saucepan combine oil, honey, agave nectar, maple syrup, and molasses. Heat until warmed. Carefully pour over oat mixture. Stir gently with a wooden spoon; finish by hand.
Spread evenly on a cookie sheet. Bake for 40 minutes or until lightly browned, stirring every 10 minutes. Cool slightly, then add dried fruit.
4 cups regular rolled oats
1 1/2 cups sliced almonds
1 cup chopped pecans (or walnuts would taste good too)
1/2 cup wheat germ
1/2 cup coconut
1/2 cup roasted pumpkin seeds
1/3 sunflower seeds
1 tbsp sesame seeds
1/2 cup brown sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 cup coconut oil (the recipe called for cooking oil, coconut is healthier, but a lot more expensive. I'm sure it would taste great with regular)
1/8 cup agave nectar
1/4 cup honey (if you don't have agave nectar just use all honey)
2 tbsp. maple syrup
2 tbsp. molasses (sometimes I don't add this)
1 1/2 cup craisins or raisins or both
Preheat oven to 300 degrees. In a large bowl mix oats, nuts, wheat germ, coconut, seeds, brown sugar, cinnamon, and salt.
In a saucepan combine oil, honey, agave nectar, maple syrup, and molasses. Heat until warmed. Carefully pour over oat mixture. Stir gently with a wooden spoon; finish by hand.
Spread evenly on a cookie sheet. Bake for 40 minutes or until lightly browned, stirring every 10 minutes. Cool slightly, then add dried fruit.
Tuesday, May 19, 2009
Pumpkin Spice Whoopies
This is a recipe from Better Homes and Gardens, and it is soooo good! Make sure you have someone to share it with or you just might eat them all and be sick!
1 cup canned pumpkin
1/3 c softened butter
1 pkg. spice cake mix
2 eggs
1/2 c milk
1 recipe Marshmallow-spice filling (below)
Preheat oven to 375. In a large mixing bowl combined softened butter and pumpkin and beat until smooth. Add cake mix, eggs, and milk; beat until combined, then for 1 more minute,
Line a cookie sheet with parchment or foil (grease if using). Drop batter by heaping tablespoons 3 inches apart onto cookie sheet; keep remaining batter chilled. Bake for 15 minutes or until set and light brown around edges. Carefully remove from parchment or foil; cool. Repeat.
Spread about 2 1/2 tbsps Marshmallow-spice filling onto the flat side of one cookie; top with a second cookie. Serve immediately or cover and chill for up to 2 hours. Makes 15 cookie sandwiches.
Marshmallow-Spice Filling:
1/2 cup softened butter
8 oz pkg cream cheese, softened
2 cups sifted powdered sugar
1/2 of 7 oz. jar of marshmallow creme
1 tsp. vanilla
1/2 tsp cinnamon
1/2 tsp. nutmeg
beat butter and cream cheese until smooth. Add powdered sugar slowly. Mix in marshmallow creme and vanilla. Then add in spices.
1 cup canned pumpkin
1/3 c softened butter
1 pkg. spice cake mix
2 eggs
1/2 c milk
1 recipe Marshmallow-spice filling (below)
Preheat oven to 375. In a large mixing bowl combined softened butter and pumpkin and beat until smooth. Add cake mix, eggs, and milk; beat until combined, then for 1 more minute,
Line a cookie sheet with parchment or foil (grease if using). Drop batter by heaping tablespoons 3 inches apart onto cookie sheet; keep remaining batter chilled. Bake for 15 minutes or until set and light brown around edges. Carefully remove from parchment or foil; cool. Repeat.
Spread about 2 1/2 tbsps Marshmallow-spice filling onto the flat side of one cookie; top with a second cookie. Serve immediately or cover and chill for up to 2 hours. Makes 15 cookie sandwiches.
Marshmallow-Spice Filling:
1/2 cup softened butter
8 oz pkg cream cheese, softened
2 cups sifted powdered sugar
1/2 of 7 oz. jar of marshmallow creme
1 tsp. vanilla
1/2 tsp cinnamon
1/2 tsp. nutmeg
beat butter and cream cheese until smooth. Add powdered sugar slowly. Mix in marshmallow creme and vanilla. Then add in spices.
Devin's Desert
This is the dessert I made for Devin's birthday party. It's pretty yummy!
Cake:
3/4 c butter, softened
2 eggs
2 3/4 c All purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c sugar
2 tsp. vanilla
1 1/4 c buttermilk or sour milk
1 small can sprite (8 oz, I think)
Allow eggs and butter to come to room temperature. Meanwhile grease 9X13 pan WELL. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
Preheat oven to 350 degrees. In large mixing bowl beat butter, than add sugar and vanilla, beat until fluffy. Add eggs, one at a time mixing well after each addition. In a measuring cup, Mix 3/4 cup Sprite with Buttermilk. Alternately add flour mixture and buttermilk mixture to butter mixture until just combined. Pour into pan then pour the rest of the sprite on top.
Bake for 30-50 minutes (the recipe says 50, but mine was done in 30). Cool Completely
Pudding mixture:
2 pkgs white chocolate instant pudding
3 cups cold milk
whipping cream
Mix together pudding and milk and allow to set. Whip the cream. Fold in about 1 cup of the unsweetened whipped cream.
Sweeten the rest of the cream with powdered sugar and vanilla for topping.
To Assemble:
Put cake on bottom (it will crumble so let it!). Put fruit on top of that (any fruit will work, but I really like blueberries, they make it taste like a blueberry cheese cake to me.....oh and frozen works well too). Then put pudding mixture on top of that and top with whipped cream and enjoy!
Cake:
3/4 c butter, softened
2 eggs
2 3/4 c All purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c sugar
2 tsp. vanilla
1 1/4 c buttermilk or sour milk
1 small can sprite (8 oz, I think)
Allow eggs and butter to come to room temperature. Meanwhile grease 9X13 pan WELL. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
Preheat oven to 350 degrees. In large mixing bowl beat butter, than add sugar and vanilla, beat until fluffy. Add eggs, one at a time mixing well after each addition. In a measuring cup, Mix 3/4 cup Sprite with Buttermilk. Alternately add flour mixture and buttermilk mixture to butter mixture until just combined. Pour into pan then pour the rest of the sprite on top.
Bake for 30-50 minutes (the recipe says 50, but mine was done in 30). Cool Completely
Pudding mixture:
2 pkgs white chocolate instant pudding
3 cups cold milk
whipping cream
Mix together pudding and milk and allow to set. Whip the cream. Fold in about 1 cup of the unsweetened whipped cream.
Sweeten the rest of the cream with powdered sugar and vanilla for topping.
To Assemble:
Put cake on bottom (it will crumble so let it!). Put fruit on top of that (any fruit will work, but I really like blueberries, they make it taste like a blueberry cheese cake to me.....oh and frozen works well too). Then put pudding mixture on top of that and top with whipped cream and enjoy!
Tuesday, May 12, 2009
Thai Chicken
I'm always on the search for easy, good, and inexpensive everyday kind of meals. This is one that I will definitely be making over and over again. It was delish and I don't usually like Thai food.
Ingredients:
- 1 1/2 lb chicken cut into 1 inch pieces
- 1 red bell pepper, cut into 1" squares
- 1 cups chicken broth
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 3/4 tsp red pepper flakes
- 1/4 cup lime juice
- 2 tbsp cornstarch
- 1/3 cup creamy or chunky peanut butter
- Honey Roasted Peanuts
- cilantro, chopped
Directions:
Preheat oven to 350
Place chicken and bell pepper in a 9"X13" greased pan.
In a separate bowl mix broth, soy sauce, garlic, and red pepper flakes. Pour mixture over chicken. Put in oven uncovered for 30 minutes.
Right before chicken is almost done mix cornstarch with warmed lime juice and peanut butter. Stir until smooth. When chicken is done Stir peanut butter mixture into chicken.
Put chicken back in oven for another 15 minutes.
Serve over rice. Sprinkle with peanuts and cilantro.
Monday, May 11, 2009
Pot Stickers
These were really yummy if you like pot stickers. I made them as the main dish and served with rice.
Makes about 60 potstickers or one package of wonton wrappers
Ingredients:
- 1 package wonton/dumpling wrappers (2-inch circle)
- 1 C thinly sliced Napa /Bok Choy cabbage
- 1 lb ground pork
- 2 t minced fresh or bottled ginger (I had ground ginger and used 1 tsp. and it worked fine but it would probably be better with fresh)
- 2 finely chopped green onion
- 1 t salt
- 1 t soy sauce
- 1 t rice wine vinegar
- 1 t sesame oil
1. Dice 1 C. cabbage into very tiny pieces. In a large bowl add all ingredients except for wonton wrappers and dipping sauce, mix well with hands.
2. Lightly flour 2 cookie sheets, get out a small bowl of water to dip your fingers in. Wet one side of the wonton wrapper, spoon 2 t. filling on the center of the wonton wrapper. Fold in half and pinch edges closed.
3. Place pot stickers on a lightly floured cookie sheet. Continue until mixture is gone.
4. Refrigerate until ready to serve
To serve:
1. Heat 1 Tbsp. oil in a non-stick skillet (Must be non-stick. They are called pot stickers for a reason). Place the wontons in the skillet on med-high heat (wait for the oil to get hot before placing them in.)
2. Add water to cover the pouches one-third of the way up. Cover and reduce temperature. Cook until liquid is gone. (7-8 minutes)
3. Flip and cook reverse side until crispy. Serve hot and dip in sauce to eat.
*A more healthy way to cook pot stickers is to drop the pot stickers into a pot of boiling water . When they float to the top they are done. Serve warm with sauce.
*These freeze really well. If you want to freeze simply freeze them on the cookie sheet for 1-2 hours. Then transfer to a freezer bag.
Dipping sauce:
- 4 T. soy sauce
- 4 t. balsamic vinegar
- 4 t. brown sugar
- 3-4 clove minced garlic
- Crushed red pepper flakes
Combine ingredients and place in small bowls for each person to dip their pot stickers in.
*This doesn't make a ton of sauce.
Wednesday, April 29, 2009
Kneaders Key Lime Tarts
These were very fun to make! I got this recipe from Good Things Utah and it didn't come with the tart shell. So I found the recipe on Food Network from Ina Garten. It was very easy and turned out great. If you love Lime then you will Love these!
Tart Shell
Ingredients
- 1 1/4 cups all-purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon kosher salt
- 6 tablespoons (3/4 stick) cold unsalted butter, diced
- 2 tablespoons cold shortening (recommended: Crisco) Note: I didn't use any Crisco I just added more butter and they turned out great
- 1/4 cup ice water
Directions
Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
Meanwhile, preheat the oven to 375 degrees F.
Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 10 to 15 minutes until almost done. Set aside to cool. (If adding filling you'll be cooking another 5 minutes so make sure you don't overbake)
Lime Filling
Ingredients
- ½ cup fresh lime juice (3 to 4 limes)
- 4 teaspoons grated lime zest
- 4 egg yolks
- 1 – 14 ounce can sweetened condensed milk
- 4 (4 1/2") tart shells
Directions
1. It’s easiest to remove the lime zest from whole limes so start with that.
2. Cut the limes in half and squeeze out the juice being careful to not include any seeds.
3. Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes.
4. Beat in the milk, then juice and set aside at room temp till it thickens, about 5 minutes.
5. Preheat oven to 325 degrees.
6. Pour mixture into tart crusts, bake for 5 minutes until the center is set, but still wiggles when shaken.
7. Remove from the oven and cool to room temp.
8. Refrigerate for at least three hours until well chilled.
9. Serve with whipped cream topping and decorate with a lime wedge or zest.
Makes 4 Tarts
Tuesday, April 7, 2009
The Ultimate Potatoes Au Gratin
This is Tyler Florence's recipe from foodnetwork.com. It is really good! takes a while to cook though, so give yourself plenty of time (I didn't and the kids were crying from hunger while waiting for it to cook!)
Ingredients:
1 head savoy cabbage, cored, cleaned, and shredded (I couldn't find savoy so I used Napa...worked great)
1 (2-inch) piece slab bacon, thinly sliced (or about 4 pieces regular bacon)
2 tablespoons unsalted butter
4 garlic cloves, finely chopped
Sea salt and freshly ground black pepper
1/2 bunch fresh chives, finely chopped to 1/4 cup
2 pounds baking potatoes, unpeeled and thinly sliced (about 1/8-inch), see Cook's note*
2 1/2 cups heavy cream (I only used two, and think that's plenty)
2 cups grated Parmesan
Directions:
Preheat the oven to 375 degrees F.
Finely shred the cabbage. Cut the bacon into 1/2-inch chunks. Place a small skillet over medium-low heat and fry the bacon, until crisp. Remove from pan with a slotted spoon and drain on paper towels. Set aside.
Add 1 tablespoon butter to bacon fat in frying pan. When it has melted add 1/2 the garlic and give it a quick stir with a wooden spoon to soften. Add the cabbage and coat it with the butter. Slowly let it wilt. Add the bacon. Season with salt and freshly ground black pepper. Remove from heat and add most of the chives, reserving a little for the garnish.
Generously butter the bottom and sides of a 9 by 13-inch ovenproof casserole dish. In a large bowl, combine the potatoes, 1 1/2 cups of cream, 1 cup of Parmesan, and the remaining garlic. Season with salt and freshly ground black pepper. Using your hands, place a layer of potatoes in the casserole dish. Sprinkle with Parmesan and repeat with 2 more layers. Spoon the cabbage mixture on top and spread it out evenly over the potatoes. Top it off with 2 more layers of potato and Parmesan. Pour the remaining 1 cup cream over the dish. Sprinkle with the remaining Parmesan.
Cover dish with aluminum foil. Bake for 1 hour. Remove foil and bake for 30 minutes until golden brown. Leave for 10 minutes before serving. Garnish with fresh chives.
*Cook's Note: Slice the potatoes immediately before using so they don't turn brown.
Ingredients:
1 head savoy cabbage, cored, cleaned, and shredded (I couldn't find savoy so I used Napa...worked great)
1 (2-inch) piece slab bacon, thinly sliced (or about 4 pieces regular bacon)
2 tablespoons unsalted butter
4 garlic cloves, finely chopped
Sea salt and freshly ground black pepper
1/2 bunch fresh chives, finely chopped to 1/4 cup
2 pounds baking potatoes, unpeeled and thinly sliced (about 1/8-inch), see Cook's note*
2 1/2 cups heavy cream (I only used two, and think that's plenty)
2 cups grated Parmesan
Directions:
Preheat the oven to 375 degrees F.
Finely shred the cabbage. Cut the bacon into 1/2-inch chunks. Place a small skillet over medium-low heat and fry the bacon, until crisp. Remove from pan with a slotted spoon and drain on paper towels. Set aside.
Add 1 tablespoon butter to bacon fat in frying pan. When it has melted add 1/2 the garlic and give it a quick stir with a wooden spoon to soften. Add the cabbage and coat it with the butter. Slowly let it wilt. Add the bacon. Season with salt and freshly ground black pepper. Remove from heat and add most of the chives, reserving a little for the garnish.
Generously butter the bottom and sides of a 9 by 13-inch ovenproof casserole dish. In a large bowl, combine the potatoes, 1 1/2 cups of cream, 1 cup of Parmesan, and the remaining garlic. Season with salt and freshly ground black pepper. Using your hands, place a layer of potatoes in the casserole dish. Sprinkle with Parmesan and repeat with 2 more layers. Spoon the cabbage mixture on top and spread it out evenly over the potatoes. Top it off with 2 more layers of potato and Parmesan. Pour the remaining 1 cup cream over the dish. Sprinkle with the remaining Parmesan.
Cover dish with aluminum foil. Bake for 1 hour. Remove foil and bake for 30 minutes until golden brown. Leave for 10 minutes before serving. Garnish with fresh chives.
*Cook's Note: Slice the potatoes immediately before using so they don't turn brown.
Classic Bran Muffins
This is a very yummy recipe!!!
INGREDIENTS:
1 1/2 cups wheat bran
1 cup buttermilk
1/3 cup vegetable oil (I used 1/3 c. pumpkin to make healthier....so good!)
1 egg
2/3 cup brown sugar
1 Tbsp. Molasses (optional - I added it)
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup raisins
DIRECTIONS
Preheat oven to 375 degrees. Grease muffin cups or line with paper muffin liners.
Mix together wheat bran and buttermilk; let stand for 10 minutes.
Beat together oil, egg, sugar, molasses and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
( I also squeezed a tiny bit of honey on the tops before baking, it was really good because these aren't super sweet! It kind of tastes like a Mimi's muffin...kinda)
Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy! Makes 12
INGREDIENTS:
1 1/2 cups wheat bran
1 cup buttermilk
1/3 cup vegetable oil (I used 1/3 c. pumpkin to make healthier....so good!)
1 egg
2/3 cup brown sugar
1 Tbsp. Molasses (optional - I added it)
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup raisins
DIRECTIONS
Preheat oven to 375 degrees. Grease muffin cups or line with paper muffin liners.
Mix together wheat bran and buttermilk; let stand for 10 minutes.
Beat together oil, egg, sugar, molasses and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
( I also squeezed a tiny bit of honey on the tops before baking, it was really good because these aren't super sweet! It kind of tastes like a Mimi's muffin...kinda)
Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy! Makes 12
Thursday, April 2, 2009
Soft Gingersnaps
Ingredients:
3/4 c. shortening (I always use butter)
1 c. sugar
1 egg
1/4 c. molasses
2 c. flour
1/4 tsp. salt
2 tsp. soda
3 tsp. pumpkin pie spice (I usually add a tiny bit more ginger/cinnamon/nutmeg.....just until I like the taste.....but it's good as written)
sugar for rolling
Cream together first 4 ingredients. Add remaining ingredients, except sugar for rolling. Mix well. Chill for 1 hour. Roll into 1 inch balls, roll in sugar, and bake at 375 for 8 minutes. Makes 45 cookies.
3/4 c. shortening (I always use butter)
1 c. sugar
1 egg
1/4 c. molasses
2 c. flour
1/4 tsp. salt
2 tsp. soda
3 tsp. pumpkin pie spice (I usually add a tiny bit more ginger/cinnamon/nutmeg.....just until I like the taste.....but it's good as written)
sugar for rolling
Cream together first 4 ingredients. Add remaining ingredients, except sugar for rolling. Mix well. Chill for 1 hour. Roll into 1 inch balls, roll in sugar, and bake at 375 for 8 minutes. Makes 45 cookies.
Sunday, March 29, 2009
BBQ Chicken Salad Puff Stackers
I have been haunting recipe blogs the last little while. Always on the look out for yummy and easy meals. This is one I found and I really thought it was yummy.
2 sheets thawed puff pastry, each sheet cut into 16 squares (I'm sure this is very delicious. For Health reasons I used Cibata rolls. These would also be delicious in croisants.)
Homemade BBQ Sauce
1 ¼ Cups ketchup
3 Tablespoons Dijon Mustard
4 Tablespoons worstershire sauce (I didn't have enough of this so I put some jarred BBQ sauce in)
2 Tablespoons apple cider vinegar
1 Tablespoon lemon juice
3 Tablespoons brown sugar
1 teaspoon fresh cracked black pepper (used to taste, this is a lot of pepper)
1 teaspoon honey
Pinch of salt
1 Rotisserie Chicken, shredded (I don't like how much fat a rotisseries chicken has so I roasted some chicken breasts. Pour a little olive oil over the chicken, salt and pepper to taste and bake in oven at 350 degrees. Only takes 15-20 minutes and the chicken is so tender. I prefer this method over boiling.)
4 Cups Baby Arugula, or salad of choice
4 Tablespoons prepared Ranch Dressing
1. Preheat oven to 400 degrees F. Place squares 1 inch apart on a large baking sheets sprayed with cooking spray. Bake for 10-15 minutes or until puffed and slightly golden.
2. Combine all BBQ Sauce ingredients into a medium saucepan over medium low heat. Cook for 15 minutes, stirring often. Reduce heat to low and stir in shredded chicken. Let simmer.
3. In a medium bowl, toss salad with ranch dressing. Spoon a bit of salad onto a puff pastry square then top with a spoonful of chicken. Top with another puff square and repeat layering. Serve warm. (You could also add some provolone and avocados if you want, that what I did.)
10 stackers
2 sheets thawed puff pastry, each sheet cut into 16 squares (I'm sure this is very delicious. For Health reasons I used Cibata rolls. These would also be delicious in croisants.)
Homemade BBQ Sauce
1 ¼ Cups ketchup
3 Tablespoons Dijon Mustard
4 Tablespoons worstershire sauce (I didn't have enough of this so I put some jarred BBQ sauce in)
2 Tablespoons apple cider vinegar
1 Tablespoon lemon juice
3 Tablespoons brown sugar
1 teaspoon fresh cracked black pepper (used to taste, this is a lot of pepper)
1 teaspoon honey
Pinch of salt
1 Rotisserie Chicken, shredded (I don't like how much fat a rotisseries chicken has so I roasted some chicken breasts. Pour a little olive oil over the chicken, salt and pepper to taste and bake in oven at 350 degrees. Only takes 15-20 minutes and the chicken is so tender. I prefer this method over boiling.)
4 Cups Baby Arugula, or salad of choice
4 Tablespoons prepared Ranch Dressing
1. Preheat oven to 400 degrees F. Place squares 1 inch apart on a large baking sheets sprayed with cooking spray. Bake for 10-15 minutes or until puffed and slightly golden.
2. Combine all BBQ Sauce ingredients into a medium saucepan over medium low heat. Cook for 15 minutes, stirring often. Reduce heat to low and stir in shredded chicken. Let simmer.
3. In a medium bowl, toss salad with ranch dressing. Spoon a bit of salad onto a puff pastry square then top with a spoonful of chicken. Top with another puff square and repeat layering. Serve warm. (You could also add some provolone and avocados if you want, that what I did.)
10 stackers
Tuesday, March 17, 2009
Southwest Corn and Chicken Soup
I tried this recipe the other day and I thought it was really yummy. It even got a 2 helping approvoal from John (that's how I know he really likes it).
3 fresh cobs of corn (I used a 2 bags of frozen corn, store didn't have fresh)
1 chicken breast
3 green onions, spring onions, shallots
1 banana pepper or red pepper
2 cloves garlic
3 T. Semolina Flour (used regular flour it worked just fine)
1 cup chicken stock (I'm not sure exact proportions I used but I used more to make it stretch)
1/2 cup half & half (I used 3 cups to make it stretch for my family)
1/4 cup cilantro, minced
1 avocado, cut into small chunks
chips
cheese
Roast the chicken in a little olive oil and salt in a hot oven.Meanwhile shuck the corn and then slice the corn from the husks. Cut the pepper and green onions into a few pieces. Place all into a food processor. Add the garlic and flour. Blend altogether for a minute or two, until ground to a nice paste.Pour into a saucepan and add the stock and cream. Bring to a boil and simmer for 10-20 minutes.At some point the chicken should have been done. Cut or shred it and add it to the soup at any point. Add the cilantro. In the mean time, lay some corn chips out onto a cookie sheet. Top with cheese and broil in the oven until toasted and melted -being careful not to burn.Place some chips in the bottom of the bowls. Top with soup and avocado and a few more chips and serve, garnished with more cilantro. Enjoy!
3 fresh cobs of corn (I used a 2 bags of frozen corn, store didn't have fresh)
1 chicken breast
3 green onions, spring onions, shallots
1 banana pepper or red pepper
2 cloves garlic
3 T. Semolina Flour (used regular flour it worked just fine)
1 cup chicken stock (I'm not sure exact proportions I used but I used more to make it stretch)
1/2 cup half & half (I used 3 cups to make it stretch for my family)
1/4 cup cilantro, minced
1 avocado, cut into small chunks
chips
cheese
Roast the chicken in a little olive oil and salt in a hot oven.Meanwhile shuck the corn and then slice the corn from the husks. Cut the pepper and green onions into a few pieces. Place all into a food processor. Add the garlic and flour. Blend altogether for a minute or two, until ground to a nice paste.Pour into a saucepan and add the stock and cream. Bring to a boil and simmer for 10-20 minutes.At some point the chicken should have been done. Cut or shred it and add it to the soup at any point. Add the cilantro. In the mean time, lay some corn chips out onto a cookie sheet. Top with cheese and broil in the oven until toasted and melted -being careful not to burn.Place some chips in the bottom of the bowls. Top with soup and avocado and a few more chips and serve, garnished with more cilantro. Enjoy!
Monday, March 16, 2009
Aunt Mashelle's Chocolate Chip Cookies
These are the cookies I took to our Girl's Night Out the other night. I halved the recipe.
Cream Together:
2 cups butter
2 cups Brown Sugar
2 cups White Sugar
Add eggs and vanilla. Mix
4 Eggs
2 tsps. Vanilla
In a separate bowl mix together:
6 Cups Flour
2 tsps. Baking Soda
2 tsps. Baking Powder
1 tsp. Salt
(I also sometimes add 1/2 cup. coconut and 1/2 c. oats)
Add to other ingredients and mix. Stir in:
4 Cups Chocolate chips or 2 Large sympony bars cut unto chunks.
Bake at 350 for 8 minutes or until barely brown (in my oven it takes about 10 mins). They still look doughy on the inside.
Cream Together:
2 cups butter
2 cups Brown Sugar
2 cups White Sugar
Add eggs and vanilla. Mix
4 Eggs
2 tsps. Vanilla
In a separate bowl mix together:
6 Cups Flour
2 tsps. Baking Soda
2 tsps. Baking Powder
1 tsp. Salt
(I also sometimes add 1/2 cup. coconut and 1/2 c. oats)
Add to other ingredients and mix. Stir in:
4 Cups Chocolate chips or 2 Large sympony bars cut unto chunks.
Bake at 350 for 8 minutes or until barely brown (in my oven it takes about 10 mins). They still look doughy on the inside.
Thursday, March 5, 2009
Oven-Barbecued Pork Chops and Sautéed Kale
I got these recipes from Good Things Utah. This is a really easy, inexpensive, and healthy meal.
When I saw the recipe for Kale I wasn't so sure about it, but I thought I'd give it a try. It is a dark leafy green that when cooked doesn't loose it's bite. I want to say it tastes smiliar to spinach. Also like spinach, it has lots of good vitamins it it. Jared and I both liked the way it tasted. It's a great alternative if you're getting sick of the usual veggies you cook.
I also made some brown rice to go along with this meal.
OVEN-BARBECUED PORK CHOPS
Ingredients
6 Pork loin chops
6 Pork loin chops
Kosher salt
freshly ground pepper
olive oil
1 lg onion, diced
2 clove garlic, minced
2/3 cup orange juice
1 cup barbecue sauce
freshly ground pepper
olive oil
1 lg onion, diced
2 clove garlic, minced
2/3 cup orange juice
1 cup barbecue sauce
Instructions
1. Preheat oven to 400°F.
1. Preheat oven to 400°F.
2. Head a large ovenrproof skillet over high heat. Drizzle both sides of pork chops with olive oil and sprinkle on salt and pepper. Add the pork chops and cook until beginning to brown, 1 to 2 minutes per side. Transfer to a plate.
3. Add about 1 teaspoon oil to the pan. Add onion and cook, stirring, until softened, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, 30 seconds. Add orange juice and cook until most of the liquid has evaporated, 30 seconds to 1 minute. Stir in barbecue sauce. Return the pork chops to the pan, turning several times to coat with the sauce.
4. Transfer the pan to the oven and bake for 15 minutes. Serve the sauce over the pork chops.
SAUTEED KALE
Ingredients
1 tablespoon extra-virgin olive oil
1 tablespoon extra-virgin olive oil
1 bunch Kale, ribs removed, coarsely chopped (see Tip)
½ cup water
2 cloves garlic, minced
2-3 teaspoons balsamic, sherry, or red-wine vinegar
2 tablespoons bacon bits (make your own or store bought)
Salt and Pepper
Instructions
Heat 1 tablespoon oil in a large pot over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add water, reduce heat to medium-low, cover and cook, stirring occasionally, until the kale is tender, 12 to 15 minutes. Push kale to one side, pour out any remaining water. Add garlic and cook until fragrant, 30 seconds to 1 minute. Remove from the heat. Toss with vinegar, salt, and pepper to taste and top with bacon bits.
Heat 1 tablespoon oil in a large pot over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add water, reduce heat to medium-low, cover and cook, stirring occasionally, until the kale is tender, 12 to 15 minutes. Push kale to one side, pour out any remaining water. Add garlic and cook until fragrant, 30 seconds to 1 minute. Remove from the heat. Toss with vinegar, salt, and pepper to taste and top with bacon bits.
Tips
When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.
When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.
Monday, February 23, 2009
Herb Marinated Rack of Lamb
I made this for Devin and I on Valentines. I had never even had lamb before and just wanted to try it, cause it looks cool. I was pleasantly surprised with this recipe. It cooked exactly like the recipe says (which seems like it never happens) and was really good!!! I would definitely make this again, and it is easy! Ohh and, to learn how to "french" (trim the fat) the lamb I just checked out a how to video on youtube......helped a lot!
Ingredients
2 lamb racks (about 8 to 9 ribs each)
1/2 cup extra-virgin olive oil, plus 2 tablespoons
4 garlic cloves, unpeeled and crushed
2 (4-inch) rosemary sprigs, crushed
6 thyme sprigs, crushed
4 rosemary sprigs, for garnish
Freshly ground black pepper
Sea salt
Directions
Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight.
The next day remove the lamb from the marinade and scrape off as many herbs as possible.
Preheat the oven to 400 degrees F.
Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes. Turn over so that the fat side is up and roast in the preheated oven for 20 to 30 minutes. Let the rack rest for 10 minutes before cutting.
To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.
Ingredients
2 lamb racks (about 8 to 9 ribs each)
1/2 cup extra-virgin olive oil, plus 2 tablespoons
4 garlic cloves, unpeeled and crushed
2 (4-inch) rosemary sprigs, crushed
6 thyme sprigs, crushed
4 rosemary sprigs, for garnish
Freshly ground black pepper
Sea salt
Directions
Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight.
The next day remove the lamb from the marinade and scrape off as many herbs as possible.
Preheat the oven to 400 degrees F.
Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes. Turn over so that the fat side is up and roast in the preheated oven for 20 to 30 minutes. Let the rack rest for 10 minutes before cutting.
To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.
Thursday, January 29, 2009
Apple Dumplings
Okay so...this is seriously the BEST dessert! Jared is still talking about it. He says it's one of the best desserts that he's EVER had.
2 Lg.Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew
Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and cook for a couple minutes, don't boil. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 35-40 minutes(I only cooked mine for 35). Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
Suggestion:
If you want lots of sauce to serve over dumplings and ice cream, I would make a recipe and a half of the sauce. (This is what I'll do the next time I make it.)
2 Lg.Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew
Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and cook for a couple minutes, don't boil. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 35-40 minutes(I only cooked mine for 35). Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
Suggestion:
If you want lots of sauce to serve over dumplings and ice cream, I would make a recipe and a half of the sauce. (This is what I'll do the next time I make it.)
Sunday, January 25, 2009
Crockpot Mango Chicken
I'm eating this very thing as I post this. It is really yummy and really easy.
4 chicken breasts (I used more to feed the troops)
2 cups tomato based mango salsa (I used the Costco mango salsa)
2/3 c. brown sugar
1 Tbsp. salt
Combine ingredients and cook on low for 6-8 hours. Shred and use for tacos, burittos, enchiladas, salads...etc. Enjoy!
4 chicken breasts (I used more to feed the troops)
2 cups tomato based mango salsa (I used the Costco mango salsa)
2/3 c. brown sugar
1 Tbsp. salt
Combine ingredients and cook on low for 6-8 hours. Shred and use for tacos, burittos, enchiladas, salads...etc. Enjoy!
Tuesday, January 20, 2009
Five Layer Bars
Okay so I know that just about everyone is on a diet right now but these were too good not to post, and easy!
FYI: this recipe is from Paula Deen on the Food Network
1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter, melted
1 cup semisweet chocolate morsels
1 cup shredded coconut
1 cup butterscotch morsels
1/2 cup chopped pecans
1 (14-ounce) can sweetened condensed milk
Preheat oven to 350 degrees F.
Combine graham cracker crumbs and melted butter. Press into bottom of a Greased 9 by 13-inch baking dish. Layer next four ingredients onto crust. Pour sweetened condensed milk over the layers. Bake for 30 minutes. Allow to cool and cut into bars.
Thursday, January 1, 2009
Spinach Salad
This is one of our favorites! It makes a lot, so it's great for a large crowd!
2 bunches spinach (or one large bag)
1/2 head iceburg lettuce
1 lb. sliced mushrooms
1 sliced red onion (I like to dice them smaller)
1 lb bacon, cooked and crumbled
2 c. shredded swiss cheese
Crasins (optional)
Combine all ingredients. You can even make this the night before, and just refrigerate it!
Dressing:
1 c. red wine vinegar
1 c. oil
1 c. sugar
2 tbsp. poppy seeds
2 tbsp. finely grated onion (I like to use a little less onion in the salad, and grate the uncut end, so that you don't have onion smelling fingers.....if that makes sense)
2 tsp. salt
1 tsp. dry mustard
Combine and pour over salad just before serving.
2 bunches spinach (or one large bag)
1/2 head iceburg lettuce
1 lb. sliced mushrooms
1 sliced red onion (I like to dice them smaller)
1 lb bacon, cooked and crumbled
2 c. shredded swiss cheese
Crasins (optional)
Combine all ingredients. You can even make this the night before, and just refrigerate it!
Dressing:
1 c. red wine vinegar
1 c. oil
1 c. sugar
2 tbsp. poppy seeds
2 tbsp. finely grated onion (I like to use a little less onion in the salad, and grate the uncut end, so that you don't have onion smelling fingers.....if that makes sense)
2 tsp. salt
1 tsp. dry mustard
Combine and pour over salad just before serving.
Chocolate Cheesecake Candy Cane Bars
These are very decadent, and very good!!! I also think that they would taste good with any type of candy on them, or even without!!!
Ohh, and this recipe is from the Food Network Kitchens.
Crust:
20 chocolate wafer cookies
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/2 teaspoon ground coffee beans
1/4 teaspoon fine salt
Filling:
8 ounces semisweet chocolate, finely chopped
8 ounces cream cheese, room temperature
2/3 cup sugar
1/2 cup sour cream
2 large eggs, room temperature
Glaze:
4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon light or dark corn syrup
2 tablespoons sour cream, room temperature
1/2 cup crushed candy canes (see Cooks Note)
Directions
Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.
For the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.
Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)
Blend the cream cheese, sugar, and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.
Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Cool on a rack. (I had to cook the filling about 5 minutes longer than what it said here)
For the Glaze: Put the chocolate, butter and corn syrup in microwave safe bowl. Heat glaze in the microwave at 75 percent power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight.
Cut into small bars or squares. Serve chilled or room temperature.
Store cookies covered in the refrigerator for up to 5 days.
Cook's Note: To crush the candy canes, remove wrappers and place in a resealable plastic bag. Use a rolling pin to roll and break the candy up into small pieces, about 1/4 inch or so.
Ohh, and this recipe is from the Food Network Kitchens.
Crust:
20 chocolate wafer cookies
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/2 teaspoon ground coffee beans
1/4 teaspoon fine salt
Filling:
8 ounces semisweet chocolate, finely chopped
8 ounces cream cheese, room temperature
2/3 cup sugar
1/2 cup sour cream
2 large eggs, room temperature
Glaze:
4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon light or dark corn syrup
2 tablespoons sour cream, room temperature
1/2 cup crushed candy canes (see Cooks Note)
Directions
Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.
For the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.
Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)
Blend the cream cheese, sugar, and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.
Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Cool on a rack. (I had to cook the filling about 5 minutes longer than what it said here)
For the Glaze: Put the chocolate, butter and corn syrup in microwave safe bowl. Heat glaze in the microwave at 75 percent power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight.
Cut into small bars or squares. Serve chilled or room temperature.
Store cookies covered in the refrigerator for up to 5 days.
Cook's Note: To crush the candy canes, remove wrappers and place in a resealable plastic bag. Use a rolling pin to roll and break the candy up into small pieces, about 1/4 inch or so.
Truffle Pie
This is Paula Deen's recipe off of The Food Network. Its REALLY good, and also very rich.....so have it after a light dinner:)
Ingredients
Truffle Filling:
2/3 cup heavy cream
6 ounces bittersweet chocolate chips (I used milk chocolate)
1 (9-inch) prepared graham cracker crust
Whipped Chocolate Filling:
6 ounces bittersweet chocolate chips (again I used milk chocolate)
1 1/2 cups heavy cream
1/2 teaspoon vanilla
Whipped Cream Topping:
1 cup heavy cream
1/4 cup confectioners' sugar
Garnish:
1 1/2 ounces milk chocolate
1 1/2 ounces white chocolate
1 1/2 ounces semisweet or dark chocolate
Directions
For the truffle filling, in a saucepan, bring 2/3 cup cream to a simmer. Place the 6 ounces chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared piecrust. Freeze for 20 minutes.
Meanwhile, for the whipped chocolate filling, in a double boiler or a microwave set on low power, heat the 6 ounces chocolate chips with 1/2 cup of the cream until the chocolate is just melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the chocolate mixture, remainint 1 cup of cream and the vanilla until soft peaks form (tips curl). Spread the whipped chocolate mixture over the truffle filling in the crust. Refrigerate overnight.
For the topping, just before serving, beat 1 cup cream on medium speed of an electric mixer until it begins to thicken. Add confectioners' sugar and whip until stiff peaks form (tips stand straight). Spread the whipped cream over the top of the pie. Using a grater or vegetable peeler, make pieces or shavings of milk chocolate, white chocolate, and semisweet or dark chocolate. Garnish pie with chocolate pieces. Serve immediately.
Ingredients
Truffle Filling:
2/3 cup heavy cream
6 ounces bittersweet chocolate chips (I used milk chocolate)
1 (9-inch) prepared graham cracker crust
Whipped Chocolate Filling:
6 ounces bittersweet chocolate chips (again I used milk chocolate)
1 1/2 cups heavy cream
1/2 teaspoon vanilla
Whipped Cream Topping:
1 cup heavy cream
1/4 cup confectioners' sugar
Garnish:
1 1/2 ounces milk chocolate
1 1/2 ounces white chocolate
1 1/2 ounces semisweet or dark chocolate
Directions
For the truffle filling, in a saucepan, bring 2/3 cup cream to a simmer. Place the 6 ounces chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared piecrust. Freeze for 20 minutes.
Meanwhile, for the whipped chocolate filling, in a double boiler or a microwave set on low power, heat the 6 ounces chocolate chips with 1/2 cup of the cream until the chocolate is just melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the chocolate mixture, remainint 1 cup of cream and the vanilla until soft peaks form (tips curl). Spread the whipped chocolate mixture over the truffle filling in the crust. Refrigerate overnight.
For the topping, just before serving, beat 1 cup cream on medium speed of an electric mixer until it begins to thicken. Add confectioners' sugar and whip until stiff peaks form (tips stand straight). Spread the whipped cream over the top of the pie. Using a grater or vegetable peeler, make pieces or shavings of milk chocolate, white chocolate, and semisweet or dark chocolate. Garnish pie with chocolate pieces. Serve immediately.
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