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!
Tuesday, March 17, 2009
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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