I know I have mentioned that I LOVE Rachael Ray, but I really can't sing enough of her praises! I retrieved this recipe from a little calender that I received as a gift for renewing my magazine subscription. It is really easy and can be made fairly healthy. I substituted turkey bacon and whole wheat pasta to make it healthier. You could also use egg substitute for the eggs if you like. I have made carbonara before using egg substitute, but it does taste better with real eggs.
Source: Everyday with Rachael Ray
Ingredients:
1 LB. Linguine Pasta
3/4 LB Bacon
2 large onions, thinly sliced
2 large egg yolks
Parmesan cheese, for sprinkling
Directions:
In boiling, salted water, cook the linguine until al dente; reserve 1.5 cups pasta cooking water. In a large, deep skillet, cook the bacon over medium heat until crisp. Discard all but 3 tbsp. bacon fat, then add the onions and cook over medium-high heat, stirring until softened. Add the pasta cooking water and bring to a boil. Stir in the linguine and remove from the heat. Stir in the egg yolks, one at a time. Add the bacon, season with pepper and sprinkle with Parmesan.
Tuesday, December 28, 2010
Monday, December 27, 2010
Baked French Toast
My mom had Christmas brunch this year instead of dinner. She requested that I make French toast. I remember that my friend has made overnight french toast before with success, so I got this recipe from her. It was really good. The last time I made baked french toast from another recipe, it turned out to eggy, but this one was perfect!
Source: The Pampered Chef
Ingredients:
1 loaf of french bread ( I used homemade challah bread)
6 eggs
1.5 c milk
3 tbsp sugar
1 tsp vanilla
1/2 tsp salt
1 tsp cinnamon
Directions:
Preheat oven to 400 degrees.
Slice the bread into thick slices and arrange in a 9x13" pan.
In a bowl, combine the eggs, milk, vanilla, salt, sugar and cinnamon.
Pour mixture onto the bread, cover dish and refrigerate overnight.
Bake in oven for 30 minutes.
Source: The Pampered Chef
Ingredients:
1 loaf of french bread ( I used homemade challah bread)
6 eggs
1.5 c milk
3 tbsp sugar
1 tsp vanilla
1/2 tsp salt
1 tsp cinnamon
Directions:
Preheat oven to 400 degrees.
Slice the bread into thick slices and arrange in a 9x13" pan.
In a bowl, combine the eggs, milk, vanilla, salt, sugar and cinnamon.
Pour mixture onto the bread, cover dish and refrigerate overnight.
Bake in oven for 30 minutes.
Chocolate Fudge
My favorite holiday treat is chocolate fudge. I made fudge last year, but it turned out grainy. I went looking for a new recipe this year and found this one. It is delicious, just the way fudge should be. It was creamy and sweet, but not too sweet. I could eat the whole batch by myself! The best way to eat this is frozen straight from the freezer. This recipe makes alot, which is perfect for gifts or holiday gatherings!
Source: Kraft Foods
Yields 3 pounds or about 117 inch pieces
Ingredients:
3 cups sugar
3/4 cup butter (margarine can be used. I only use butter. It's worth the extra $)
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts (optional, but I used pecans)
1 teaspoon vanilla extract
Directions:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring and not letting to scorch. Make sure your heat is at medium. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased or parchment lined 9 X 13-inch baking pan. Let cool and cut into 1-inch squares. (I prefer parchment lined as it's so easy to pop out and cut into pretty squares. Here's a little parchment paper trick for you: Cut your piece to fit down into pan with paper coming up sides. Spray your baking pan with cooking spray on bottom and up sides. Immediately lay your paper down inside and press down onto cooking spray. Spray will help your paper stick in place and form to the pan better.)
Source: Kraft Foods
Yields 3 pounds or about 117 inch pieces
Ingredients:
3 cups sugar
3/4 cup butter (margarine can be used. I only use butter. It's worth the extra $)
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts (optional, but I used pecans)
1 teaspoon vanilla extract
Directions:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring and not letting to scorch. Make sure your heat is at medium. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased or parchment lined 9 X 13-inch baking pan. Let cool and cut into 1-inch squares. (I prefer parchment lined as it's so easy to pop out and cut into pretty squares. Here's a little parchment paper trick for you: Cut your piece to fit down into pan with paper coming up sides. Spray your baking pan with cooking spray on bottom and up sides. Immediately lay your paper down inside and press down onto cooking spray. Spray will help your paper stick in place and form to the pan better.)
Peanut Butter Fudge
Fudge is one of my favorite things to eat at the holidays. I really like chocolate fudge, but I wanted to make something different in addition to chocolate. This recipe was very easy and my family really liked it, but I wasn't impressed. I thought that it wasn't creamy enough and it was way too sweet, but that is just my personal opinion.
Source: Alton Brown Food Network.com
Ingredients:
1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar
Directions:
Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.
Source: Alton Brown Food Network.com
Ingredients:
1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar
Directions:
Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.
French Onion and Wild Mushroom Soup
This recipe was so good. I loved it because of the mushrooms, what a great addition! It was also a very easy weeknight meal.
Source: Rachael Ray
Ingredients:
4 tablespoons butter
2 tablespoons extra virgin olive oil (EVOO)
3 large onions, thinly sliced
1 bay leaf
1 1/2 teaspoons ground thyme
Salt and pepper
One container chicken or beef broth (32 ounce or 4 cups)
One package mixed dried wild mushrooms (1 ounce) ( I used fresh mushrooms sauteed with the onions)
1/4-1/3 cup dry sherry (eyeball it) ( I omitted)
4 thick slices crusty bread 1 large clove garlic, halved
1/2 pound Gruyère cheese, shredded ( I used shredded Asiago)
Preparation:
In a heavy soup pot, melt the butter with the EVOO, 2 turns of the pan, over medium-high heat. Stir in the onions, bay leaf and thyme; season with salt and pepper. Cook until the onions are softened and browned, 25 minutes.
Meanwhile, in a large saucepan, bring the chicken broth, mushrooms and 2 cups water to a boil. Lower the heat and simmer for 15 minutes. Using a slotted spoon, remove the mushrooms and slice. ( I omitted this step and just added the mushrooms to the onions at the end of their cooking time and added the beef stock after the mushrooms became soft. I cooked it until hot.)
Pre-heat the broiler. Pour the sherry into the onions and cook over medium heat, scraping up any browned bits. Stir in the mushrooms and hot broth.
Toast the bread under the broiler, rub with the garlic and top with the cheese. Broil until melted. Ladle the soup into bowls and serve with the toasts.
Source: Rachael Ray
Ingredients:
4 tablespoons butter
2 tablespoons extra virgin olive oil (EVOO)
3 large onions, thinly sliced
1 bay leaf
1 1/2 teaspoons ground thyme
Salt and pepper
One container chicken or beef broth (32 ounce or 4 cups)
One package mixed dried wild mushrooms (1 ounce) ( I used fresh mushrooms sauteed with the onions)
1/4-1/3 cup dry sherry (eyeball it) ( I omitted)
4 thick slices crusty bread 1 large clove garlic, halved
1/2 pound Gruyère cheese, shredded ( I used shredded Asiago)
Preparation:
In a heavy soup pot, melt the butter with the EVOO, 2 turns of the pan, over medium-high heat. Stir in the onions, bay leaf and thyme; season with salt and pepper. Cook until the onions are softened and browned, 25 minutes.
Meanwhile, in a large saucepan, bring the chicken broth, mushrooms and 2 cups water to a boil. Lower the heat and simmer for 15 minutes. Using a slotted spoon, remove the mushrooms and slice. ( I omitted this step and just added the mushrooms to the onions at the end of their cooking time and added the beef stock after the mushrooms became soft. I cooked it until hot.)
Pre-heat the broiler. Pour the sherry into the onions and cook over medium heat, scraping up any browned bits. Stir in the mushrooms and hot broth.
Toast the bread under the broiler, rub with the garlic and top with the cheese. Broil until melted. Ladle the soup into bowls and serve with the toasts.
Glazed Chicken & Peaches
This is a delicious recipe. It is a great combination of sweet and savory. The recipe suggests serving it with cheese biscuits, which I did.
Source: Rachael Ray
Ingredients:
2 tablespoons butter
4 peaches, pitted and thickly sliced or halved ( I used 1 pkg frozen)
1/2 lemon, juiced
1 1/2 tablespoons extra virgin olive oil (EVOO), divided
2 boneless, skinless chicken breasts ( I doubled)
4 boneless, skinless chicken thighs ( I omitted)
Salt and freshly ground black pepper
1 shallot, chopped
1 2-inch piece of fresh ginger root, grated or minced
3/4 cup chicken stock
2/3 cup peach preserves
2 teaspoons hot sauce, such as Frank's Red Hot brand ( I omitted)
2 tablespoons Worcestershire sauce
Preparation:
Heat a medium size skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon and cook until tender and lightly golden, 10 minutes. Turn off the heat.
While the peaches cook, heat 1 tablespoon EVOO, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make four equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.
Drizzle the pan with the remaining EVOO, half a turn of the pan. Add the chopped shallot and the ginger and cook for 1-2 minutes. Stir in the stock, preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Serve one piece of light meat and one thigh per person.
Source: Rachael Ray
Ingredients:
2 tablespoons butter
4 peaches, pitted and thickly sliced or halved ( I used 1 pkg frozen)
1/2 lemon, juiced
1 1/2 tablespoons extra virgin olive oil (EVOO), divided
2 boneless, skinless chicken breasts ( I doubled)
4 boneless, skinless chicken thighs ( I omitted)
Salt and freshly ground black pepper
1 shallot, chopped
1 2-inch piece of fresh ginger root, grated or minced
3/4 cup chicken stock
2/3 cup peach preserves
2 teaspoons hot sauce, such as Frank's Red Hot brand ( I omitted)
2 tablespoons Worcestershire sauce
Preparation:
Heat a medium size skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon and cook until tender and lightly golden, 10 minutes. Turn off the heat.
While the peaches cook, heat 1 tablespoon EVOO, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make four equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.
Drizzle the pan with the remaining EVOO, half a turn of the pan. Add the chopped shallot and the ginger and cook for 1-2 minutes. Stir in the stock, preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Serve one piece of light meat and one thigh per person.
Monday, December 20, 2010
Bacon Pierogi Bake
This recipe is so delicious and easy. It was adapted from Cooking Light, but it doesn't taste light! I would like to eat this at least once a week!
Source:http://elizabethedibleexperience.blogspot.com originally from Cooking Light - December 2010
Yield: 4 servings (serving size: 3 pierogies and 2 tablespoons sauce)
Ingredients:
1 (16-ounce) package frozen potato and onion pierogies (such as Mrs. T's)
Cooking spray
3 center-cut bacon slices, chopped
2 garlic cloves, minced
⅓ cup (3 ounces) 1/3-less-fat cream cheese
½ cup fat-free, lower-sodium chicken broth
½ cup (2 ounces) shredded sharp cheddar cheese
¼ cup thinly diagonally sliced green onions
¼ cup chopped seeded plum tomato
½ teaspoon freshly ground black pepper
Preparation1. Preheat oven to 400°. 2. Arrange the frozen pierogies in an 11 x 7-inch glass baking dish coated with cooking spray. Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside. 3. Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add 1/3 cup cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Pour the cream cheese mixture evenly over pierogies. Top evenly with 1/2 cup cheddar cheese. Bake at 400° for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.
Source:http://elizabethedibleexperience.blogspot.com originally from Cooking Light - December 2010
Yield: 4 servings (serving size: 3 pierogies and 2 tablespoons sauce)
Ingredients:
1 (16-ounce) package frozen potato and onion pierogies (such as Mrs. T's)
Cooking spray
3 center-cut bacon slices, chopped
2 garlic cloves, minced
⅓ cup (3 ounces) 1/3-less-fat cream cheese
½ cup fat-free, lower-sodium chicken broth
½ cup (2 ounces) shredded sharp cheddar cheese
¼ cup thinly diagonally sliced green onions
¼ cup chopped seeded plum tomato
½ teaspoon freshly ground black pepper
Preparation1. Preheat oven to 400°. 2. Arrange the frozen pierogies in an 11 x 7-inch glass baking dish coated with cooking spray. Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside. 3. Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add 1/3 cup cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Pour the cream cheese mixture evenly over pierogies. Top evenly with 1/2 cup cheddar cheese. Bake at 400° for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.
Pull-Apart Sticky Buns
I usually eat cereal for breakfast all week long, so on the weekends, I like to indulge a bit! I have made sticky buns before using puff pastry, but this recipe was even easier than that! I used the method of assembling them before bed and baking them in the oven in the morning, so easy! They turned out really good. My only complaint is that the recipe states to bake for 40-45 minutes, but I think that it only needs 35 minutes tops, but my oven could be calibrated differently than the authors.
Source: http://theyummylife.com
Ingredients:
2 pounds frozen bread dough (24 Rhodes frozen dinner rolls; or 2 1-lb loaves, partially thawed for 1/2 hour and each loaf cut into 12 even pieces) ( I only used 12 rolls)
1-1/2 cups sugar (3/4 c.)
1/8 cup cinnamon
3/4 cup butter, melted
1 cup chopped pecans
Directions:
Generously butter a 9x13 baking pan. Sprinkle nuts evenly in bottom of pan. Combine sugar and cinnamon in small bowl. Melt butter in separate bowl. Dip each roll or dough piece in butter, then in sugar mixture. Place dipped dough in pan in even rows. Mix remaining butter and sugar mixture; distribute evenly over the tops of the dough. Cover with plastic wrap that is coated with cooking spray. Let rise until doubled* and bake uncovered at 350 degrees for 40-45 minutes, until browned. (Cover loosely with sheet of foil in last 10-15 minutes, if browning too quickly.) Remove from oven, let cool in pan for 5 minutes and invert onto serving platter. Serve warm.
*MAKE AHEAD RISING METHODS (times may vary depending on the temperature of your house)1. Assemble the night before, leave out to rise overnight (6-8 hours), and bake first thing in the morning.2. Assemble 20-24 hours in advance, put in the fridge to partially rise. The next day, remove from fridge and allow to rise at room temperature for 2-3 hours before baking.3. Assemble 44-48 hours in advance, put in the fridge to rise. Remove from fridge and warm to room temperature for 45 minutes before baking.
Source: http://theyummylife.com
Ingredients:
2 pounds frozen bread dough (24 Rhodes frozen dinner rolls; or 2 1-lb loaves, partially thawed for 1/2 hour and each loaf cut into 12 even pieces) ( I only used 12 rolls)
1-1/2 cups sugar (3/4 c.)
1/8 cup cinnamon
3/4 cup butter, melted
1 cup chopped pecans
Directions:
Generously butter a 9x13 baking pan. Sprinkle nuts evenly in bottom of pan. Combine sugar and cinnamon in small bowl. Melt butter in separate bowl. Dip each roll or dough piece in butter, then in sugar mixture. Place dipped dough in pan in even rows. Mix remaining butter and sugar mixture; distribute evenly over the tops of the dough. Cover with plastic wrap that is coated with cooking spray. Let rise until doubled* and bake uncovered at 350 degrees for 40-45 minutes, until browned. (Cover loosely with sheet of foil in last 10-15 minutes, if browning too quickly.) Remove from oven, let cool in pan for 5 minutes and invert onto serving platter. Serve warm.
*MAKE AHEAD RISING METHODS (times may vary depending on the temperature of your house)1. Assemble the night before, leave out to rise overnight (6-8 hours), and bake first thing in the morning.2. Assemble 20-24 hours in advance, put in the fridge to partially rise. The next day, remove from fridge and allow to rise at room temperature for 2-3 hours before baking.3. Assemble 44-48 hours in advance, put in the fridge to rise. Remove from fridge and warm to room temperature for 45 minutes before baking.
Swedish Meatballs
My husband requested that I make Swedish Meatballs over the weekend. I guess he misses going to Ikea! This is a very easy recipe, just a bit time consuming. It was really pretty good. I didn't really love it, but I am a picky eater and I don't care for things that contain sauce or gravy as a main ingredient, but I ate it. I just used very little gravy.
Source: http://foodnetwork.com/altonbrown
Ingredients:
2 slices fresh white bread ( I used whole wheat)
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck ( I used 1 pound)
3/4 pound ground pork ( I omitted)
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream ( I used half-and-half)
1 package of egg noodles, cooked ( my addition)
Directions:
Preheat oven to 200 degrees F.
Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes. ( I just mixed by hand)
Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve. ( I know it is nontraditional, but I served these over egg noodles to make it more filling.)
Source: http://foodnetwork.com/altonbrown
Ingredients:
2 slices fresh white bread ( I used whole wheat)
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck ( I used 1 pound)
3/4 pound ground pork ( I omitted)
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream ( I used half-and-half)
1 package of egg noodles, cooked ( my addition)
Directions:
Preheat oven to 200 degrees F.
Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes. ( I just mixed by hand)
Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve. ( I know it is nontraditional, but I served these over egg noodles to make it more filling.)
Baked Oatmeal with Peanut Butter
This is a really yummy weekend breakfast recipe. My husband and I loved it! I also think my 7 month old will love it once she can have peanut butter. Of course, you can omit the peanut butter, but why? The recipe calls for a 9x13" baking pan, but I don't think that it yields enough for that large of a pan. I used an 8x8 and it was perfect.
Source:http://tidymom.net
Serves 6-8
Ingredients:
1-1/2 cups quick cooking oats
1/4 cup packed brown sugar
1/4 cup white sugar
3/4 cup milk
1/4 cup melted butter
1 egg
1 tsp baking powder
3/4 tsp salt
1 tsp vanilla
1/2 cup Skippy® Peanut Butter ( I used 1/4 cup of generic peanut butter)
Directions:
Preheat oven to 350° and grease a 9×13 pan. Mix all ingredients together in a large bowl and stir well. Spread in to pan and bake for 20-25 minutes, or until edges are golden brown. Serve with warm milk poured over top
*Other serving suggestions
slice bananas on top then pour warm milk
sprinkle with a few mini chocolate chips
add yogurt and a little maple syrup
Source:http://tidymom.net
Serves 6-8
Ingredients:
1-1/2 cups quick cooking oats
1/4 cup packed brown sugar
1/4 cup white sugar
3/4 cup milk
1/4 cup melted butter
1 egg
1 tsp baking powder
3/4 tsp salt
1 tsp vanilla
1/2 cup Skippy® Peanut Butter ( I used 1/4 cup of generic peanut butter)
Directions:
Preheat oven to 350° and grease a 9×13 pan. Mix all ingredients together in a large bowl and stir well. Spread in to pan and bake for 20-25 minutes, or until edges are golden brown. Serve with warm milk poured over top
*Other serving suggestions
slice bananas on top then pour warm milk
sprinkle with a few mini chocolate chips
add yogurt and a little maple syrup
No Knead Challah Bread
My mom requested that I make Baked French Toast for Christmas brunch, so instead of french bread, I decided to make challah bread, which is my favorite bread for french toast. This recipe makes a lot. You can get 3 loaves out of it or 2 large loaves. I chose to make only 2, due to time constraints and they were huge! I had to slice it just to get it in the freezer bag! This recipe appealed to me because you can make the dough in advance and leave it in the refrigerator for up 4 days before using, kind of like the dough for the Artisan Bread in 5 Days recipe, which I love. If you let the dough sit in the fridge for more than a few hours, the yeast flavor is magnified. I think I like this recipe even better than the Cook's Illustrated that I usually make!
Source: http://jengoestocollege.blogspot.com via King Arthur's Flour.
Makes 3 9" round loaves or 2 larger straight braids
Ingredients:
6 3/4 cups or 7 3/4 cups king arthur unbleached all-purpose flour*
1 tablespoon + 1/2 teaspoon salt
1 1/2 tbsps instant yeast
1 1/2 cups lukewarm water
4 large eggs
1/2 cup honey
1/2 cup melted butter
1 egg (any size) beaten with 1 tablespoon cold water
2 to 3 tablespoons sesame seeds or poppy seeds, optional
*See step #1, below.
Topping:
sesame seeds or poppy seeds, optional
Directions:
*The flour/liquid ratio is important in this recipe. If you measure flour by sprinkling it into your measuring cup, then gently sweeping off the excess, use 7 3/4 cups. If you measure flour by dipping your cup into the canister, then sweeping off the excess, use 6 3/4 cups. Most accurate of all, and guaranteed to give you the best results, if you measure flour by weight, use 33 ounces.To make the dough: combine all of the dough ingredients, in the order written, in a very large bowl (at least 6 quarts). Stir to make a sticky dough. You can do this in a stand mixer and then transfer to a larger bowl; or simply use a big bowl and spoon (or dough whisk). Cover the bowl, and let the dough rise for 2 hours at cool room temperature; then refrigerate the dough for at least several hours, to chill it and make it easier to work with. It can be refrigerated for up to 4 days before using.when you're ready to make challah, remove the dough from the refrigerator, and scoop out one-third of the dough (about 21 ounces) if you're making three small loaves. Transfer it to a floured work surface; a silicone mat works well here. Divide the dough into three pieces, and shape each piece into a log about 24" long. Braid the logs, pinching the strands together at each end. Lightly grease an 8" x 2" round cake pan (or a baking sheet, if you're choosing not to coil your bread). It's important that the pan is at least 2" deep. If it's not use, a 9" round pan. Coil the braid into the pan. cover the pan, and allow the braid to rise for about 90 minutes, till it's quite puffy. Towards the end of the rising time, preheat the oven to 350°F. Uncover the challah, and brush it with the egg/water mixture. Sprinkle with seeds, if desired. Bake the challah for 30 to 35 minutes, till it's golden brown and an instant-read thermometer inserted into the center registers at least 190°F. Remove from the oven, and carefully turn out of the pan onto a rack to cool.
Jengoestocollege.blogspot.com
Source: http://jengoestocollege.blogspot.com via King Arthur's Flour.
Makes 3 9" round loaves or 2 larger straight braids
Ingredients:
6 3/4 cups or 7 3/4 cups king arthur unbleached all-purpose flour*
1 tablespoon + 1/2 teaspoon salt
1 1/2 tbsps instant yeast
1 1/2 cups lukewarm water
4 large eggs
1/2 cup honey
1/2 cup melted butter
1 egg (any size) beaten with 1 tablespoon cold water
2 to 3 tablespoons sesame seeds or poppy seeds, optional
*See step #1, below.
Topping:
sesame seeds or poppy seeds, optional
Directions:
*The flour/liquid ratio is important in this recipe. If you measure flour by sprinkling it into your measuring cup, then gently sweeping off the excess, use 7 3/4 cups. If you measure flour by dipping your cup into the canister, then sweeping off the excess, use 6 3/4 cups. Most accurate of all, and guaranteed to give you the best results, if you measure flour by weight, use 33 ounces.To make the dough: combine all of the dough ingredients, in the order written, in a very large bowl (at least 6 quarts). Stir to make a sticky dough. You can do this in a stand mixer and then transfer to a larger bowl; or simply use a big bowl and spoon (or dough whisk). Cover the bowl, and let the dough rise for 2 hours at cool room temperature; then refrigerate the dough for at least several hours, to chill it and make it easier to work with. It can be refrigerated for up to 4 days before using.when you're ready to make challah, remove the dough from the refrigerator, and scoop out one-third of the dough (about 21 ounces) if you're making three small loaves. Transfer it to a floured work surface; a silicone mat works well here. Divide the dough into three pieces, and shape each piece into a log about 24" long. Braid the logs, pinching the strands together at each end. Lightly grease an 8" x 2" round cake pan (or a baking sheet, if you're choosing not to coil your bread). It's important that the pan is at least 2" deep. If it's not use, a 9" round pan. Coil the braid into the pan. cover the pan, and allow the braid to rise for about 90 minutes, till it's quite puffy. Towards the end of the rising time, preheat the oven to 350°F. Uncover the challah, and brush it with the egg/water mixture. Sprinkle with seeds, if desired. Bake the challah for 30 to 35 minutes, till it's golden brown and an instant-read thermometer inserted into the center registers at least 190°F. Remove from the oven, and carefully turn out of the pan onto a rack to cool.
Jengoestocollege.blogspot.com
Creamy Black Bean Soup
This is a really good soup. I made some changes, but all in all I didn't veer from the original.
Source: http://dineanddish.net
adapted from Southern Living Magazine
Yield: 6 cups
Ingredients:
5 slices cottage style bacon ( I used turkey bacon)
1 cup medium onion, diced
2 garlic cloves, minced
1 32oz box Swanson’s chicken broth ( I used homemade stock)
4 (15-oz.) cans BUSH’S Black Beans, rinsed and drained ( I used 2)
1 (14.5-oz.) can diced tomatoes with zesty mild green chile's, undrained
1/2 teaspoons chili powder
1/2 teaspoons ground cumin
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
2 cups sweet corn
2 cups heavy whipping cream ( I used 1/2 c half and half)
Directions
Cook bacon in a large Dutch oven until crisp. Remove bacon, cut into bite size pieces and set aside.
Sauté onion and garlic in bacon grease oven over medium-high heat 4 to 6 minutes or until tender. Stir in broth and next 4 ingredients, stirring to loosen particles from bottom of Dutch oven; cover and bring to a boil. Uncover, reduce heat to medium-low, and simmer, stirring occasionally, 8 minutes. Remove from heat; stir in cilantro and lime juice. Let cool 5 minutes.
Process 1/2 of the batch of soup in a large food processor until smooth. Return to the Dutch oven, and stir in corn and bacon pieces. Simmer for 10 minutes, stirring occasionally. Add the 2 cups of heavy whipping cream and heat through, approximately 5 minutes (but do not boil). Remove from heat and serve.
Source: http://dineanddish.net
adapted from Southern Living Magazine
Yield: 6 cups
Ingredients:
5 slices cottage style bacon ( I used turkey bacon)
1 cup medium onion, diced
2 garlic cloves, minced
1 32oz box Swanson’s chicken broth ( I used homemade stock)
4 (15-oz.) cans BUSH’S Black Beans, rinsed and drained ( I used 2)
1 (14.5-oz.) can diced tomatoes with zesty mild green chile's, undrained
1/2 teaspoons chili powder
1/2 teaspoons ground cumin
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
2 cups sweet corn
2 cups heavy whipping cream ( I used 1/2 c half and half)
Directions
Cook bacon in a large Dutch oven until crisp. Remove bacon, cut into bite size pieces and set aside.
Sauté onion and garlic in bacon grease oven over medium-high heat 4 to 6 minutes or until tender. Stir in broth and next 4 ingredients, stirring to loosen particles from bottom of Dutch oven; cover and bring to a boil. Uncover, reduce heat to medium-low, and simmer, stirring occasionally, 8 minutes. Remove from heat; stir in cilantro and lime juice. Let cool 5 minutes.
Process 1/2 of the batch of soup in a large food processor until smooth. Return to the Dutch oven, and stir in corn and bacon pieces. Simmer for 10 minutes, stirring occasionally. Add the 2 cups of heavy whipping cream and heat through, approximately 5 minutes (but do not boil). Remove from heat and serve.
Tuesday, December 14, 2010
French Dip Brisket
I always look to Rachael Ray for recipe inspiration, she never disappoints! This recipe was the bomb! It was so flavorful and easy. All I had to do was a little prep in the morning before work and put it in the crock pot. It was so nice to have dinner ready when I got home! I would recommend this recipe to any one, it is so good! I made a few changes, such as use a roast instead of the brisket, since it was on sale. I also used turkey bacon to make it a bit more figure friendly.
Source: Rachaelray.com
Ingredients:
1 tablespoon extra virgin olive oil (EVOO)
4 slices smoky bacon, chopped ( I used turkey bacon)
Salt and pepper
1 beef brisket (3 pounds) ( I used a beef chuck roast)
1 large onion, thinly sliced
2-3 cloves garlic, finely chopped or grated
1 bay leaf
1/2 pound crimini mushrooms, wiped clean and quartered
2 cups beef stock or broth
2 tablespoons fresh thyme, chopped
2 tablespoons Worcestershire sauce
2 tablespoons honey
For serving:
1 loaf bread, cut into 4-inch sections, split and toasted ( I omitted)
Sliced Swiss cheese ( I omitted)
Flat leaf parsley, chopped (I omitted)
Preparation:
Place a large skillet over medium heat with one turn of the pan of EVOO, about 1 tablespoon. Add the bacon to the pan and cook until golden brown, about 5 minutes. Remove the bacon from the pan with a slotted spoon and reserve on a paper towel-lined plate to drain.
Return the skillet to medium-high heat with the bacon fat. Season both sides of the brisket with salt and pepper and sear on all sides until golden brown, 3-4 minutes per side.
While the meat is searing, add the reserved bacon, onion, garlic, bay leaf, mushrooms, beef stock or broth, thyme, Worcestershire sauce and honey to the crock of a slow cooker. Season with salt and pepper and stir to combine. Add the seared meat to the pot and cover. Cook on high for 5 hours or low for 7-8 hours, until the meat is tender.
Thinly slice the brisket. To serve, dunk the bread into the sauce and top with brisket, Swiss cheese, cooked veggies, more juice and parsley.
Source: Rachaelray.com
Ingredients:
1 tablespoon extra virgin olive oil (EVOO)
4 slices smoky bacon, chopped ( I used turkey bacon)
Salt and pepper
1 beef brisket (3 pounds) ( I used a beef chuck roast)
1 large onion, thinly sliced
2-3 cloves garlic, finely chopped or grated
1 bay leaf
1/2 pound crimini mushrooms, wiped clean and quartered
2 cups beef stock or broth
2 tablespoons fresh thyme, chopped
2 tablespoons Worcestershire sauce
2 tablespoons honey
For serving:
1 loaf bread, cut into 4-inch sections, split and toasted ( I omitted)
Sliced Swiss cheese ( I omitted)
Flat leaf parsley, chopped (I omitted)
Preparation:
Place a large skillet over medium heat with one turn of the pan of EVOO, about 1 tablespoon. Add the bacon to the pan and cook until golden brown, about 5 minutes. Remove the bacon from the pan with a slotted spoon and reserve on a paper towel-lined plate to drain.
Return the skillet to medium-high heat with the bacon fat. Season both sides of the brisket with salt and pepper and sear on all sides until golden brown, 3-4 minutes per side.
While the meat is searing, add the reserved bacon, onion, garlic, bay leaf, mushrooms, beef stock or broth, thyme, Worcestershire sauce and honey to the crock of a slow cooker. Season with salt and pepper and stir to combine. Add the seared meat to the pot and cover. Cook on high for 5 hours or low for 7-8 hours, until the meat is tender.
Thinly slice the brisket. To serve, dunk the bread into the sauce and top with brisket, Swiss cheese, cooked veggies, more juice and parsley.
Tuesday, December 7, 2010
Mexican Skillet Cornbread
This is a really great an comforting recipe. It is reminiscent of a tamale pie. It makes a bunch, so it would be ideal for a large family gathering. Next time I make it I will scale down the recipe to suit my family's needs. My only complaint is it took about 25 minutes longer to bake in the oven than the recipe specified. I would try checking it after 45 minutes, but expect it to take 60 minutes to bake.
Source: http://bunsinmyoven.com
For the filling:
1 lb ground beef ( I used ground turkey)
1 small onion, chopped (optional)
1 red bell pepper, chopped ( I omitted)
2 small tomatoes, chopped (1/2 cup of salsa would be great if you prefer)
1/2 cup shredded cheddar cheese
1 cup Monterrey jack cheese
1 packet taco seasoning (or your own recipe for seasoning mix) I used 1 tbsp chili powder and 1 tbsp cumin)
drizzle of olive oil
Drizzle some olive oil in a large skillet and heat it over medium heat. Saute the onions and bell peppers for a few minutes and then add the ground beef, breaking it up into small pieces just as you would for tacos. Cook until no longer pink and then drain. Stir in the tomatoes and taco seasoning. Remove from the heat and get to work on the cornbread.
For the cornbread:
1 3/4 cups cornmeal
1 cup all-purpose flour
2 eggs
2 1/3 cups milk (buttermilk, if you have it!)
1/2 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2/3 cup corn (frozen or canned work, fresh is best!)
1 small can green chilies
butter, for greasing the skillet
Preheat the oven to 400 degrees and grease a cast iron skillet with butter. In a large bowl, combine the dry ingredients. In a separate bowl crack the eggs and stir in the milk. Pour wet ingredients into the dry ingredients and mix in the corn and green chilies. Mix well and let sit for 10 minutes to soften the cornmeal.
Pour half of the cornbread mixture into the bottom of your greased skillet. Spoon the meat mixture on top and cover with both cheeses. Spread on the remaining cornbread mixture. Bake for 30-40 minutes or until the cornbread is golden brown and cooked through.
Source: http://bunsinmyoven.com
For the filling:
1 lb ground beef ( I used ground turkey)
1 small onion, chopped (optional)
1 red bell pepper, chopped ( I omitted)
2 small tomatoes, chopped (1/2 cup of salsa would be great if you prefer)
1/2 cup shredded cheddar cheese
1 cup Monterrey jack cheese
1 packet taco seasoning (or your own recipe for seasoning mix) I used 1 tbsp chili powder and 1 tbsp cumin)
drizzle of olive oil
Drizzle some olive oil in a large skillet and heat it over medium heat. Saute the onions and bell peppers for a few minutes and then add the ground beef, breaking it up into small pieces just as you would for tacos. Cook until no longer pink and then drain. Stir in the tomatoes and taco seasoning. Remove from the heat and get to work on the cornbread.
For the cornbread:
1 3/4 cups cornmeal
1 cup all-purpose flour
2 eggs
2 1/3 cups milk (buttermilk, if you have it!)
1/2 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2/3 cup corn (frozen or canned work, fresh is best!)
1 small can green chilies
butter, for greasing the skillet
Preheat the oven to 400 degrees and grease a cast iron skillet with butter. In a large bowl, combine the dry ingredients. In a separate bowl crack the eggs and stir in the milk. Pour wet ingredients into the dry ingredients and mix in the corn and green chilies. Mix well and let sit for 10 minutes to soften the cornmeal.
Pour half of the cornbread mixture into the bottom of your greased skillet. Spoon the meat mixture on top and cover with both cheeses. Spread on the remaining cornbread mixture. Bake for 30-40 minutes or until the cornbread is golden brown and cooked through.
Coco Banana Muffins
For my birthday, my mom gifted me a gift card for Borders. I promptly went out and purchased the new Nigella cookbook. I love Nigella. She has such a Witty and unapologetic way of writing. She sounds as if she is really speaking on the page. I also love her view on cooking. She just seems to role with the flow and laughingly writes about her kitchen mishaps and doesn't take cooking too seriously. I had some bananas that were getting very ripe and I remember seeing this recipe after reading the cookbook cover to cover. It was as delicious as I expected. Moist and flavorful, but not too sweet, just as a muffin should be.
Source: Kitchen Recipes from the Heart of the Home by Nigella Lawson.
Ingredients:
3 very ripe bananas
1/2 c canola oil
2 eggs
1/2 c brown sugar ( I used white)
1.5 c flour
3 tbsp cocoa powder
1 tsp baking soda
Directions:
Preheat oven to 450 degrees
In a large bowl, smash the bananas up, until very soft, add the oil and eggs and sugar, whisking gently.
In another bowl, combine the flour, cocoa and baking soda.
Gently mix in the dry ingredients with the wet and combine.
Line a muffin tin with paper liners and pour batter in until 2/3 full.
Bake 10 minutes or until a toothpick comes out clean from a muffin.
Serves 12
Source: Kitchen Recipes from the Heart of the Home by Nigella Lawson.
Ingredients:
3 very ripe bananas
1/2 c canola oil
2 eggs
1/2 c brown sugar ( I used white)
1.5 c flour
3 tbsp cocoa powder
1 tsp baking soda
Directions:
Preheat oven to 450 degrees
In a large bowl, smash the bananas up, until very soft, add the oil and eggs and sugar, whisking gently.
In another bowl, combine the flour, cocoa and baking soda.
Gently mix in the dry ingredients with the wet and combine.
Line a muffin tin with paper liners and pour batter in until 2/3 full.
Bake 10 minutes or until a toothpick comes out clean from a muffin.
Serves 12
Monday, December 6, 2010
Gingerbread Pancakes
I made these for a weekend breakfast. I crave gingerbread over the holidays and they were different then my standard pancakes. They were pretty good, although next time I will skip using Bisquick and use my normal mix and just add the spices and molasses to it.
Source: http://smallhomebigstart.blogspot.com
Ingredients:
2 cups Bisquick Baking Mix
1 tbsp Ground Ginger
1 tsp Allspice
1/2 tsp Ground Cloves
1/4 tsp Ground Cardamon
2 Eggs
1/3 cup Molasses
2/3 cup Milk
Preparation Instructions
In a large bowl, mix dry ingredients together until blend and there are few lumps of Bisquick left.
In a medium bowl, whisk together eggs, molasses and milk until well blended.
Pour wet ingredients into dry ingredients and mix until just combined. Don't over mix.
Pour 1/4 cup portions onto a sizzling hot greased or nonstick griddle. Cook until the edges begin to dry and they are golden brown on the bottom, then flip and continue cooking until that side is golden brown, as well.
Source: http://smallhomebigstart.blogspot.com
Ingredients:
2 cups Bisquick Baking Mix
1 tbsp Ground Ginger
1 tsp Allspice
1/2 tsp Ground Cloves
1/4 tsp Ground Cardamon
2 Eggs
1/3 cup Molasses
2/3 cup Milk
Preparation Instructions
In a large bowl, mix dry ingredients together until blend and there are few lumps of Bisquick left.
In a medium bowl, whisk together eggs, molasses and milk until well blended.
Pour wet ingredients into dry ingredients and mix until just combined. Don't over mix.
Pour 1/4 cup portions onto a sizzling hot greased or nonstick griddle. Cook until the edges begin to dry and they are golden brown on the bottom, then flip and continue cooking until that side is golden brown, as well.
Thursday, December 2, 2010
Honey Wheat Pizza Dough
It is no secret that I love Pizza! In fact, I could eat it several times per week if my family would comply! This is a really great pizza dough, especially if you like your pizza very doughy. It is not suitable for a thin crust pizza. I am not picky on whether my dough is crispy or soft, I'm just happy to eat it! I topped this pizza with pepperoni, mushrooms and mozzarella, but I think the perfect combination for this dough would be ham and pineapple, which I love, but my husband refuses to eat it :( If you love delicious and cheap food, check out the blog that I cited as the source of this recipe. It is a fabulous blog, you won't be disappointed!
Source: http://budgetbytes.blogspot.com/Total Recipe cost: $1.51 Makes: one very large (16") pizza or two medium pizzas. Prep time: 15 min. Rise time: 45 min. Cook time: 15 min. Total: 1.5 hrs.
INGREDIENTS:
1 cup
whole wheat flour
1.5 - 2 cups
all purpose flour (divided)
1 cup
water
2 Tbsp
honey
2 tsp
yeast
3 Tbsp
olive oil
1.5 tsp
salt
Directions:
STEP 1: In a small bowl, stir together the water (warm), honey and yeast. Let it sit 3-5 minutes or until very frothy on top.STEP 2: Stir the olive oil and salt into the yeast mixture. Next, stir one cup of whole wheat flour into the wet ingredients until evenly mixed. Stir in the all purpose flour, 1/2 cup at a time, until you can no longer stir it with a spoon.STEP 3: Turn the ball of dough out onto a floured surface and continue to add in and knead the all purpose flour until the ball of dough is stretchy and soft but not sticky (about 3-5 minutes). The total amount of flour needed will depend on how much moisture is already in your flour but it should be between 1-2 cups of all purpose flour.STEP 4: Spray a large bowl with nonstick spray and place the ball of dough inside. Loosely cover with plastic wrap and let sit for about 45 minutes or until doubled in size.STEP 5: To shape the dough, remove it from the bowl it was rising in and place it on a floured surface. Press the dough down into a large circle. This should be fairly easy since it was pretty circular in shape as it rose. Next, pick the dough up with your hands and transfer it to a pizza pan (coated in non-stick spray or sprinkled with corn meal). Press the dough out even further until it reaches the edges of the pan. Alternatively, you can pick the dough up and stretch it with your fists (this can take practice).STEP 6: Top the pizza then bake in a fully preheated, 450 degree oven for about 15 minutes or until the edges are golden brown.
Source: http://budgetbytes.blogspot.com/Total Recipe cost: $1.51 Makes: one very large (16") pizza or two medium pizzas. Prep time: 15 min. Rise time: 45 min. Cook time: 15 min. Total: 1.5 hrs.
INGREDIENTS:
1 cup
whole wheat flour
1.5 - 2 cups
all purpose flour (divided)
1 cup
water
2 Tbsp
honey
2 tsp
yeast
3 Tbsp
olive oil
1.5 tsp
salt
Directions:
STEP 1: In a small bowl, stir together the water (warm), honey and yeast. Let it sit 3-5 minutes or until very frothy on top.STEP 2: Stir the olive oil and salt into the yeast mixture. Next, stir one cup of whole wheat flour into the wet ingredients until evenly mixed. Stir in the all purpose flour, 1/2 cup at a time, until you can no longer stir it with a spoon.STEP 3: Turn the ball of dough out onto a floured surface and continue to add in and knead the all purpose flour until the ball of dough is stretchy and soft but not sticky (about 3-5 minutes). The total amount of flour needed will depend on how much moisture is already in your flour but it should be between 1-2 cups of all purpose flour.STEP 4: Spray a large bowl with nonstick spray and place the ball of dough inside. Loosely cover with plastic wrap and let sit for about 45 minutes or until doubled in size.STEP 5: To shape the dough, remove it from the bowl it was rising in and place it on a floured surface. Press the dough down into a large circle. This should be fairly easy since it was pretty circular in shape as it rose. Next, pick the dough up with your hands and transfer it to a pizza pan (coated in non-stick spray or sprinkled with corn meal). Press the dough out even further until it reaches the edges of the pan. Alternatively, you can pick the dough up and stretch it with your fists (this can take practice).STEP 6: Top the pizza then bake in a fully preheated, 450 degree oven for about 15 minutes or until the edges are golden brown.
Chicken Paprikash
I found this recipe while browsing one of my favorite blogs. It is delicious! It would even be good without the chicken. You could substitute any protein or omit protein altogether. It came together pretty quickly for a weeknight meal as well.
Source: http://cinnamonspiceandeverythingnice.com
also adapted from Saveur
Ingredients:
1⁄2 cup flour + 2 tablespoons
1⁄4 cup vegetable or olive oil
1 and 1/2 pounds boneless chicken breasts
sea or kosher salt and fresh ground black pepper
2 tablespoons Hungarian sweet paprika
1 Italian frying pepper or green bell pepper, chopped
2 tomatoes, seeded and chopped or 1 (14 ounce) can diced tomatoes, drained and chopped
1 large yellow onion, minced
1 (14 ounce) can chicken broth
1 cup sour cream
12 ounces egg noodles
3 tablespoons unsalted butter (I omitted)
2 tablespoons parsley, chopped(I omitted)
Directions:
1. Use a meat mallet to tenderize the chicken and pound it out until it's even in width (not too thin). Season with salt and pepper. Put 1⁄2 cup flour on a plate, dredge chicken, shake off excess. Heat oil in a 6-qt. Dutch oven over medium-high heat or in an extra large deep-sided skillet. Cook chicken until browned about 3-4 minutes on each side. Remove chicken and set aside. 3. Add paprika, peppers, tomatoes and onions to pot along with additional olive oil if needed. Cook, stirring often until onions are soft and tender. Add chicken and broth, bring to a simmer. Reduce heat and simmer, covered, until cooked through about 15 minutes. Meanwhile cook egg noodles according to package directions. 4. Whisk together 2 tablespoons flour and sour cream in a medium bowl then whisk in 3⁄4 cup of sauce from pot. Stir sour cream mixture into sauce in pot. Remove from heat. 5. Drain egg noodles and stir in butter and parsley. Serve with chicken.
Source: http://cinnamonspiceandeverythingnice.com
also adapted from Saveur
Ingredients:
1⁄2 cup flour + 2 tablespoons
1⁄4 cup vegetable or olive oil
1 and 1/2 pounds boneless chicken breasts
sea or kosher salt and fresh ground black pepper
2 tablespoons Hungarian sweet paprika
1 Italian frying pepper or green bell pepper, chopped
2 tomatoes, seeded and chopped or 1 (14 ounce) can diced tomatoes, drained and chopped
1 large yellow onion, minced
1 (14 ounce) can chicken broth
1 cup sour cream
12 ounces egg noodles
3 tablespoons unsalted butter (I omitted)
2 tablespoons parsley, chopped(I omitted)
Directions:
1. Use a meat mallet to tenderize the chicken and pound it out until it's even in width (not too thin). Season with salt and pepper. Put 1⁄2 cup flour on a plate, dredge chicken, shake off excess. Heat oil in a 6-qt. Dutch oven over medium-high heat or in an extra large deep-sided skillet. Cook chicken until browned about 3-4 minutes on each side. Remove chicken and set aside. 3. Add paprika, peppers, tomatoes and onions to pot along with additional olive oil if needed. Cook, stirring often until onions are soft and tender. Add chicken and broth, bring to a simmer. Reduce heat and simmer, covered, until cooked through about 15 minutes. Meanwhile cook egg noodles according to package directions. 4. Whisk together 2 tablespoons flour and sour cream in a medium bowl then whisk in 3⁄4 cup of sauce from pot. Stir sour cream mixture into sauce in pot. Remove from heat. 5. Drain egg noodles and stir in butter and parsley. Serve with chicken.
Monday, November 29, 2010
Zuppa Toscana
This is a copycat recipe for Olive Garden. I love this soup and get it every time I go to Olive Garden. I have made another version of it before, but it wasn't nearly as good as this one. I made a few changes, but I think it tastes very similar to the original and has less fat and calories!
Source: http://cinnamonspiceandeverythingnice.com/
(adapted from Tuscan recipes)
Ingredients
4 slices bacon, cut into a small dice (I omitted)
1 pound hot Italian sausage, ground or links with casings removed ( I used sweet turkey sausage)
1 large yellow onion, diced
4 cloves garlic, minced
4 cups (32 ounces) chicken broth or stock (I used homemade, it makes a difference)
3 cups Russet potatoes, cubed
sea or kosher salt and fresh black pepper
1/2 tsp cayenne pepper (my addition)
2 loose packed cups kale, in bite size pieces
1 cup heavy cream or 14 ounce can evaporated milk (I used half-and-half)
Parmesan cheese, grated, for serving
Directions:
1. In a large soup pot or sauce pan cook bacon over medium until crispy. Add sausage and break it apart as it cooks. Once sausage is browned and crumbled drain off the grease leaving a tablespoon or two to saute onion. 2. Push the sausage to the edges of the pot and add onion to center; saute until translucent; add garlic; saute until fragrant. 3. Stir in broth and potatoes, season with 3/4 teaspoon salt and 1/4 teaspoon pepper, simmer for about 20 minute or until potatoes are tender. 4. Add kale and heavy cream or evaporated milk. Bring to a simmer. Serve with Parmesan cheese and crusty bread.
Source: http://cinnamonspiceandeverythingnice.com/
(adapted from Tuscan recipes)
Ingredients
4 slices bacon, cut into a small dice (I omitted)
1 pound hot Italian sausage, ground or links with casings removed ( I used sweet turkey sausage)
1 large yellow onion, diced
4 cloves garlic, minced
4 cups (32 ounces) chicken broth or stock (I used homemade, it makes a difference)
3 cups Russet potatoes, cubed
sea or kosher salt and fresh black pepper
1/2 tsp cayenne pepper (my addition)
2 loose packed cups kale, in bite size pieces
1 cup heavy cream or 14 ounce can evaporated milk (I used half-and-half)
Parmesan cheese, grated, for serving
Directions:
1. In a large soup pot or sauce pan cook bacon over medium until crispy. Add sausage and break it apart as it cooks. Once sausage is browned and crumbled drain off the grease leaving a tablespoon or two to saute onion. 2. Push the sausage to the edges of the pot and add onion to center; saute until translucent; add garlic; saute until fragrant. 3. Stir in broth and potatoes, season with 3/4 teaspoon salt and 1/4 teaspoon pepper, simmer for about 20 minute or until potatoes are tender. 4. Add kale and heavy cream or evaporated milk. Bring to a simmer. Serve with Parmesan cheese and crusty bread.
Pumpkin Pie Spice Syrup
It is the time of year that Starbucks has Pumpkin Spice Lattes on the menu. It is my favorite drink and I was treating myself to them a bit more than I should, so I had to find an alternative. I did make a recipe for Pumpkin Spice Latte using canned pumpkin, which was delicious, but this is so much easier for my morning coffee during the week. You can just make it in advance and store it in a bottle to add to your coffee!
Source: http://mustlovechutney.blogspot.com
1 cup water
1 cup sugar
1 tbsp ground cinnamon
1/2 tbsp ground ginger
1 tsp of cloves or allspice
1 tsp of freshly grated nutmeg
1 tbsp vanilla extract
I used 1 tablespoon of homemade pumpkin pie spice and 1/2 tbsp cinnamon
Directions:
Add water and sugar to a saucepan. Bring to a boil, stirring occasionally. Turn heat down, add all spices, and simmer for several minutes; cool. Add 1 tbsp vanilla extract. Store in an airtight container, away from sunlight.
To make a pumpkin spice latte, if you have an espresso maker, add one shot of espresso and one shot of the pumpkin spice syrup to steamed milk. Top with whipped cream and crushed biscotti if you're feeling decadent.
If you do not have an espresso maker, you can still enjoy this Autumn treat! Add a shot of the syrup and 1/4 cup of steamed milk (or milk alternative) to your favorite morning cup of coffee. Sip, smile and repeat.
Source: http://mustlovechutney.blogspot.com
1 cup water
1 cup sugar
1 tbsp ground cinnamon
1/2 tbsp ground ginger
1 tsp of cloves or allspice
1 tsp of freshly grated nutmeg
1 tbsp vanilla extract
I used 1 tablespoon of homemade pumpkin pie spice and 1/2 tbsp cinnamon
Directions:
Add water and sugar to a saucepan. Bring to a boil, stirring occasionally. Turn heat down, add all spices, and simmer for several minutes; cool. Add 1 tbsp vanilla extract. Store in an airtight container, away from sunlight.
To make a pumpkin spice latte, if you have an espresso maker, add one shot of espresso and one shot of the pumpkin spice syrup to steamed milk. Top with whipped cream and crushed biscotti if you're feeling decadent.
If you do not have an espresso maker, you can still enjoy this Autumn treat! Add a shot of the syrup and 1/4 cup of steamed milk (or milk alternative) to your favorite morning cup of coffee. Sip, smile and repeat.
Parker House Rolls
I love big fluffy rolls, so when I was browsing my November issue of Food Network Magazine, I found these delicious billowy, soft rolls! I made them in advance, fully intending to take them for Thanksgiving dinner, but I forgot them. I did, however bake them up in addition to some soup the other night. They were delicious! My only complaint is that they came out huge! I will make them smaller next time for dinner rolls, but these large babies will make fabulous sandwiches for that leftover turkey!
Source: Food Network Magazine/Alex Garnaschelli
Ingredients:
1 1/4-ounce packet active dry yeast
1/2 cup sugar
7 1/2 to 8 cups all-purpose flour, plus more for dusting
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus softened butter for brushing
2 cups whole milk, at room temperature
2 large eggs, at room temperature
1 tablespoon kosher salt, plus more for sprinkling
Directions:
Bloom the yeast.
Measure out 1/2 cup warm water and check the temperature: It should be between 110 degrees F and 120 degrees F (comfortable bathwater temperature). Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar. Let sit 1 minute (it should bubble and froth slightly), then gently stir in 1 cup flour. Set aside near the stove while you prepare the dough.
Make the dough.
Mix the melted butter and milk in a mixer with the hook attachment on low speed. Add the eggs and mix until blended. Scrape in the yeast mixture and mix until incorporated. Add 6 1/2 cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky.
Let it rise.
Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 hours to 2 hours, 30 minutes. The dough should double in volume.
Shape the dough.
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16-by-8-inch rectangle, about 1/2 to 3/4 inch thick (don't use a rolling pin).
Cut the dough.
With the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips.
Shape the dough.
One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhang underneath. Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows. (If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.)
Bake the rolls.
Bake until the rolls are bursting at the seams and golden brown, 18 to 20 minutes. (If frozen, bake 25 minutes at 325 degrees F, then 10 minutes at 375 degrees F.) Remove from the oven and brush with softened butter. Sprinkle with salt and serve immediately.
Source: Food Network Magazine/Alex Garnaschelli
Ingredients:
1 1/4-ounce packet active dry yeast
1/2 cup sugar
7 1/2 to 8 cups all-purpose flour, plus more for dusting
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus softened butter for brushing
2 cups whole milk, at room temperature
2 large eggs, at room temperature
1 tablespoon kosher salt, plus more for sprinkling
Directions:
Bloom the yeast.
Measure out 1/2 cup warm water and check the temperature: It should be between 110 degrees F and 120 degrees F (comfortable bathwater temperature). Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar. Let sit 1 minute (it should bubble and froth slightly), then gently stir in 1 cup flour. Set aside near the stove while you prepare the dough.
Make the dough.
Mix the melted butter and milk in a mixer with the hook attachment on low speed. Add the eggs and mix until blended. Scrape in the yeast mixture and mix until incorporated. Add 6 1/2 cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky.
Let it rise.
Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 hours to 2 hours, 30 minutes. The dough should double in volume.
Shape the dough.
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16-by-8-inch rectangle, about 1/2 to 3/4 inch thick (don't use a rolling pin).
Cut the dough.
With the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips.
Shape the dough.
One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhang underneath. Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows. (If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.)
Bake the rolls.
Bake until the rolls are bursting at the seams and golden brown, 18 to 20 minutes. (If frozen, bake 25 minutes at 325 degrees F, then 10 minutes at 375 degrees F.) Remove from the oven and brush with softened butter. Sprinkle with salt and serve immediately.
Light Sweet Potato - Pecan Casserole
My favorite Thanksgiving dish is sweet potato casserole! I always make it and I usually refer to Paula Deen's recipe, but this year I wanted to make it a bit lighter so I looked to my favorite light cooking guru, Ellie Krieger. I have to say, this recipe was better than Paula's! It tasted sweet, but light and creamy at the same time. The only thing that I didn't like is that it didn't make enough servings and I should have doubled it!
Source: http://foodnetwork.com
Ingredients:
Cooking spray
3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
1/3 cup honey
1 large egg
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
Kosher salt
1 tablespoon packed dark brown sugar
1/3 cup finely chopped pecans
Directions:
Preheat the oven to 350 degrees F.
Mist an 8-inch square baking dish with cooking spray.
Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish.
Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.
Per serving: Calories 160; Fat 4 g (Saturated 1 g); Cholesterol 25 mg; Sodium 180 mg; Carbohydrate 31 g; Fiber 3 g; Protein 3 g
Source: http://foodnetwork.com
Ingredients:
Cooking spray
3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
1/3 cup honey
1 large egg
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
Kosher salt
1 tablespoon packed dark brown sugar
1/3 cup finely chopped pecans
Directions:
Preheat the oven to 350 degrees F.
Mist an 8-inch square baking dish with cooking spray.
Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish.
Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.
Per serving: Calories 160; Fat 4 g (Saturated 1 g); Cholesterol 25 mg; Sodium 180 mg; Carbohydrate 31 g; Fiber 3 g; Protein 3 g
Pumpkin Bars with Cream Cheese Frosting
I actually found this recipe on Food Network. It is a Paula Deen recipe so I knew it would be good. I was all set to make it when I saw a better, semi-lighter version of it on one of the blogs that I frequent. It turned out so good. All of the family gobbled it up for Thanksgiving. It is a nice alternative to pumpkin pie.
Source: http://mymadisonbistro.com originally adapted from Paula Deen
for the bars:
4 eggs
1 cup brown sugar
1/2 cup granulated sugar
15 ounces pumpkin puree
1 teaspoon vanilla
1 cup canola oil
2 cups flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
4 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt
for the icing:
8 ounces cream cheese, at room temperature
1 stick unsalted butter, at room temperature
2 ½ cups sifted powdered sugar
1 teaspoon vanilla
¼ teaspoon sea salt
for the bars:
Preheat oven to 350. Spray 13×9 inch pan with cooking spray.
In medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and ginger.
In a large bowl, whisk the sugars and eggs until mixed. Whisk in the oil and pumpkin puree. Stir in the vanilla.
Sprinkle the flour mixture over the pumpkin; stir with a spatula until no traces of flour remain.
Spread batter into pan and bake for 30-35 minutes or until inserted toothpick comes out clean. Cool completely.
for the icing:
Using the paddle attachment, mix cream cheese and butter on medium-low until smooth. Reduce speed to low, add powdered sugar ½ cup at a time, scraping the bowl as necessary. Add vanilla and salt, mix on low to combine. Spread frosting over cooled bars and cut.
Store covered in the refrigerator.
Source: http://mymadisonbistro.com originally adapted from Paula Deen
for the bars:
4 eggs
1 cup brown sugar
1/2 cup granulated sugar
15 ounces pumpkin puree
1 teaspoon vanilla
1 cup canola oil
2 cups flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
4 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt
for the icing:
8 ounces cream cheese, at room temperature
1 stick unsalted butter, at room temperature
2 ½ cups sifted powdered sugar
1 teaspoon vanilla
¼ teaspoon sea salt
for the bars:
Preheat oven to 350. Spray 13×9 inch pan with cooking spray.
In medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and ginger.
In a large bowl, whisk the sugars and eggs until mixed. Whisk in the oil and pumpkin puree. Stir in the vanilla.
Sprinkle the flour mixture over the pumpkin; stir with a spatula until no traces of flour remain.
Spread batter into pan and bake for 30-35 minutes or until inserted toothpick comes out clean. Cool completely.
for the icing:
Using the paddle attachment, mix cream cheese and butter on medium-low until smooth. Reduce speed to low, add powdered sugar ½ cup at a time, scraping the bowl as necessary. Add vanilla and salt, mix on low to combine. Spread frosting over cooled bars and cut.
Store covered in the refrigerator.
Homemade Dulce de Leche
If I would have known that making Dulce de Leche was so easy, I would have made it years ago. This recipe really works and it tastes delicious. It is great to use for dipping apples, drizzling on coffee or hot cocoa and for a yummy cake filling. I will be making this repeatedly!
Source: http://ourbestbites,com/
Ingredients:
1 can sweetened condensed milk
Directions:
Preheat oven to 425 degrees. Pour sweetened condensed milk into a shallow baking dish. Cover tightly with foil. Place in a larger pan, such as a roasting pan. Fill larger pan with hot water until water level reaches about half way up the baking dish. Cook for about 60 minutes and then check. Continue cooking if necessary. When a medium caramel color is reached, remove from oven and let cool. Whisk until smooth, store in fridge.
Crock Pot Instructions: Place 1-3 sealed cans of sweetened condensed milk in slow cooker. Place enough water in slow cooker to completely cover cans by 1 inch. Cook on low for about 8 hours. Let cans cool completely before opening.
Source: http://ourbestbites,com/
Ingredients:
1 can sweetened condensed milk
Directions:
Preheat oven to 425 degrees. Pour sweetened condensed milk into a shallow baking dish. Cover tightly with foil. Place in a larger pan, such as a roasting pan. Fill larger pan with hot water until water level reaches about half way up the baking dish. Cook for about 60 minutes and then check. Continue cooking if necessary. When a medium caramel color is reached, remove from oven and let cool. Whisk until smooth, store in fridge.
Crock Pot Instructions: Place 1-3 sealed cans of sweetened condensed milk in slow cooker. Place enough water in slow cooker to completely cover cans by 1 inch. Cook on low for about 8 hours. Let cans cool completely before opening.
Monday, November 22, 2010
Pumpkin Pie Pancakes
This is a really great pancake recipe. It tastes almost as good as pumpkin pie. It makes a really thick batter, but you can thin it out with a bit more milk, if needed.
Source: http://crepesofwrath.net
1 1/4 cup all-purpose flour
1 tablespoon sugar (if using pure puree, use 3 tablespoons sugar) ( I used 2 tbsp sugar with the pumpkin puree)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup 1% milk (plus another 4 tablespoons, 1 tablespoon at a time, as needed)
1/2 cup canned pumpkin pie mix (or pure pumpkin puree – if using puree, be sure to add the following spices to the flour: 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/8 teaspoon nutmeg, 1/8 teaspoon cloves)
2 tablespoons vegetable or canola oil
1 egg, room temperature
Directions:
1. Preheat your oven to 250 degrees F. In a medium bowl, combine you flour, sugar, baking powder, and salt Set aside.
2. Combine your milk, pumpkin, oil, and egg. Add the flour mixture and whisk until just moistened. Do not over mix, or else your pancakes will be dry.
3. Use some non-stick spray or melt 1/2 a tablespoon of unsalted butter on a large skillet over medium-high heat. Wipe the skillet with a paper towel so that only a thin layer of butter or spray is on the skillet; you don’t want anything pooling or else your pancakes will be soggy.
4. Reduce heat to medium. Pour 1/4 cup of batter for each pancake onto the skillet (I made 3 pancakes at a time). When the batter starts to bubble (about 3 minutes), flip the pancakes and cook for another 2-3 minutes on the other side. Remove the pancakes from the skillet and place on a baking sheet. Put the baking sheet in the oven to keep the pancakes warm while you finish using up the rest of the batter. Serve with syrup and enjoy. Makes 10 pancakes.
Source: http://crepesofwrath.net
1 1/4 cup all-purpose flour
1 tablespoon sugar (if using pure puree, use 3 tablespoons sugar) ( I used 2 tbsp sugar with the pumpkin puree)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup 1% milk (plus another 4 tablespoons, 1 tablespoon at a time, as needed)
1/2 cup canned pumpkin pie mix (or pure pumpkin puree – if using puree, be sure to add the following spices to the flour: 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/8 teaspoon nutmeg, 1/8 teaspoon cloves)
2 tablespoons vegetable or canola oil
1 egg, room temperature
Directions:
1. Preheat your oven to 250 degrees F. In a medium bowl, combine you flour, sugar, baking powder, and salt Set aside.
2. Combine your milk, pumpkin, oil, and egg. Add the flour mixture and whisk until just moistened. Do not over mix, or else your pancakes will be dry.
3. Use some non-stick spray or melt 1/2 a tablespoon of unsalted butter on a large skillet over medium-high heat. Wipe the skillet with a paper towel so that only a thin layer of butter or spray is on the skillet; you don’t want anything pooling or else your pancakes will be soggy.
4. Reduce heat to medium. Pour 1/4 cup of batter for each pancake onto the skillet (I made 3 pancakes at a time). When the batter starts to bubble (about 3 minutes), flip the pancakes and cook for another 2-3 minutes on the other side. Remove the pancakes from the skillet and place on a baking sheet. Put the baking sheet in the oven to keep the pancakes warm while you finish using up the rest of the batter. Serve with syrup and enjoy. Makes 10 pancakes.
Teriyaki Beef Noodle Bowls
Source: rachaelray.com
I made several changes to this recipe to suit my tastes, but I used the idea from the source. It turned out to be delicious!
Ingredients:
For the teriyaki barbecue sauce:
1/2 cup beef or chicken stock
1 cup ketchup
1/2 cup teriyaki sauce or low sodium teriyaki sauce
1/3 cup honey or agave syrup
3 cloves garlic, finely chopped
1/2 palmful coarse black pepper
1 1-inch piece of ginger root, peeled
(I just mixed 1/4 cup soy sauce with 1/4 c rice vinegar, 2 tbsp brown sugar, 1 garlic clove and 1 tsp grated ginger together in a bowl for the sauce)
For the steak or chicken, veggies and spaghetti:
1 cup frozen shelled edamame
3/4 pound flank steak or boneless, skinless chicken breasts
1 bundle broccolini or 1 small head broccoli
Salt
1 pound whole wheat or whole grain spaghetti
2 tablespoons vegetable oil or peanut oil
4 scallions, very thinly sliced on an angle
Preparation
Place the ingredients for the barbecue sauce in a small pot and bring to a boil. Reduce the heat to low and simmer for 20 minutes to thicken and concentrate the flavor a little. Remove the ginger root.
Place a large pot of water on the stove to boil.
Pour a cup of edamame from the freezer into a bowl to defrost. Add the meat to the freezer to firm up, about 15 minutes.
Trim the broccolini or broccoli and cut into 2-inch pieces. Add salt to the boiling water and cook the broccolini or broccoli to tender-crisp, 5 minutes. Remove the broccolini with a spider or slotted spoon and drain well. Drop the pasta into the water and cook to al dente.
Remove the meat from the freezer and slice it very thinly on an angle, against the grain if you're using beef.
Heat the oil, a turn of the pan, in a large skillet or wok over high heat until smoking. Add the meat and stir fry until brown. Add the edamame and broccolini or broccoli and pour in the sauce. Drain the pasta and toss into the skillet to combine.
Serve in bowls topped with scallions.
I made several changes to this recipe to suit my tastes, but I used the idea from the source. It turned out to be delicious!
Ingredients:
For the teriyaki barbecue sauce:
1/2 cup beef or chicken stock
1 cup ketchup
1/2 cup teriyaki sauce or low sodium teriyaki sauce
1/3 cup honey or agave syrup
3 cloves garlic, finely chopped
1/2 palmful coarse black pepper
1 1-inch piece of ginger root, peeled
(I just mixed 1/4 cup soy sauce with 1/4 c rice vinegar, 2 tbsp brown sugar, 1 garlic clove and 1 tsp grated ginger together in a bowl for the sauce)
For the steak or chicken, veggies and spaghetti:
1 cup frozen shelled edamame
3/4 pound flank steak or boneless, skinless chicken breasts
1 bundle broccolini or 1 small head broccoli
Salt
1 pound whole wheat or whole grain spaghetti
2 tablespoons vegetable oil or peanut oil
4 scallions, very thinly sliced on an angle
Preparation
Place the ingredients for the barbecue sauce in a small pot and bring to a boil. Reduce the heat to low and simmer for 20 minutes to thicken and concentrate the flavor a little. Remove the ginger root.
Place a large pot of water on the stove to boil.
Pour a cup of edamame from the freezer into a bowl to defrost. Add the meat to the freezer to firm up, about 15 minutes.
Trim the broccolini or broccoli and cut into 2-inch pieces. Add salt to the boiling water and cook the broccolini or broccoli to tender-crisp, 5 minutes. Remove the broccolini with a spider or slotted spoon and drain well. Drop the pasta into the water and cook to al dente.
Remove the meat from the freezer and slice it very thinly on an angle, against the grain if you're using beef.
Heat the oil, a turn of the pan, in a large skillet or wok over high heat until smoking. Add the meat and stir fry until brown. Add the edamame and broccolini or broccoli and pour in the sauce. Drain the pasta and toss into the skillet to combine.
Serve in bowls topped with scallions.
Spaghetti with Carmelized Cauliflower and Pepperoni
This is a really easy and tasty weeknight meal. I loved the addition of the pepperoni, it added a little bit of spice and saltiness to the dish. As always, I made some changes to the recipe, which I have noted in parenthesis.
Source: http://nourishnetwork.com
1/4 cup extra virgin olive oil, divided
4 cups cauliflower, cut into bite-sized pieces (1 medium head)
Sea salt
6 cloves garlic, thinly sliced (2 cloves)
3 ounces pepperoni slices, cut into thin strips
3 tablespoons nonpareil capers, drained (omitted)
1/8 teaspoon red pepper flakes
10 ounces whole grain spaghetti
4 oz light cream cheese
1/4 half and half
Bring a large pot of salted water to a boil. Cook spaghetti to al dente and drain.
While pasta is cooking, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the cauliflower and toss to coat with the oil. Sprinkle lightly with salt. Cook for 5-8 minutes, flipping occasionally, until cauliflower is browned and just almost tender all the way through.
Add the remaining tablespoon olive oil, and the garlic and pepperoni. Toss to coat. Cook another 3-5 minutes, until garlic is toasted and cauliflower can be pierced with a fork. Add 1/4 cup chicken stock and scrape up any bits from the bottom of the pan. Add the cream cheese and half and half and stir until cheese has melted. Add drained spaghetti to pan and toss well to coat with sauce.
Serves 4
Source: http://nourishnetwork.com
1/4 cup extra virgin olive oil, divided
4 cups cauliflower, cut into bite-sized pieces (1 medium head)
Sea salt
6 cloves garlic, thinly sliced (2 cloves)
3 ounces pepperoni slices, cut into thin strips
3 tablespoons nonpareil capers, drained (omitted)
1/8 teaspoon red pepper flakes
10 ounces whole grain spaghetti
4 oz light cream cheese
1/4 half and half
Bring a large pot of salted water to a boil. Cook spaghetti to al dente and drain.
While pasta is cooking, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the cauliflower and toss to coat with the oil. Sprinkle lightly with salt. Cook for 5-8 minutes, flipping occasionally, until cauliflower is browned and just almost tender all the way through.
Add the remaining tablespoon olive oil, and the garlic and pepperoni. Toss to coat. Cook another 3-5 minutes, until garlic is toasted and cauliflower can be pierced with a fork. Add 1/4 cup chicken stock and scrape up any bits from the bottom of the pan. Add the cream cheese and half and half and stir until cheese has melted. Add drained spaghetti to pan and toss well to coat with sauce.
Serves 4
Tuesday, November 16, 2010
Cilantro Lime Pesto Pasta
This recipe was really flavorful and filling. My husband loved it, but I kind of felt that it was a bit strong for my liking. I tried to minimize the strong taste of the pesto by adding light cream cheese as a sauce, but it was still a little bit "herby" if that is a word. The original recipe used parsley, but I abhor parsley so I subbed in cilantro which is my favorite herb. You could use cilantro, parsley or basil in your pesto, if you are inclined.
Source: Loosely adapted from Food Network.com/Ann Burrell
Ingredients:
12 oz whole what spaghetti or any kind of pasta
2 c cilantro
1/2 c grated Parmesan cheese
1/3 c slivered almonds
2 garlic cloves
1/2 c olive oil
1 lime
salt and pepper to taste
4 oz light cream cheese
1/4 c half and half
1 onion, diced
1 tbsp butter
1. Boil water in a large pot and add spaghetti. Cook until al dente.
2. In a food processor, combine cilantro, garlic, almonds, lime juice and Parmesan cheese, pulse to combine. Stream in the olive oil as food processor is running until the consistency is like a paste.
3. Add butter to a large sauce pan and cook until melted, add the onions. Saute the onions until semi-soft. Add the cream cheese and stir until melted. Add the half and half to the cream cheese in increments until it resembles a sauce.
4. Stir in cook pasta and pesto to the cheese mixture and combine. You may need to add a tablespoon or two of the pasta water to help it combine.
Source: Loosely adapted from Food Network.com/Ann Burrell
Ingredients:
12 oz whole what spaghetti or any kind of pasta
2 c cilantro
1/2 c grated Parmesan cheese
1/3 c slivered almonds
2 garlic cloves
1/2 c olive oil
1 lime
salt and pepper to taste
4 oz light cream cheese
1/4 c half and half
1 onion, diced
1 tbsp butter
1. Boil water in a large pot and add spaghetti. Cook until al dente.
2. In a food processor, combine cilantro, garlic, almonds, lime juice and Parmesan cheese, pulse to combine. Stream in the olive oil as food processor is running until the consistency is like a paste.
3. Add butter to a large sauce pan and cook until melted, add the onions. Saute the onions until semi-soft. Add the cream cheese and stir until melted. Add the half and half to the cream cheese in increments until it resembles a sauce.
4. Stir in cook pasta and pesto to the cheese mixture and combine. You may need to add a tablespoon or two of the pasta water to help it combine.
Wednesday, November 10, 2010
Honey Lime Enchiladas
This recipe is so good and fairly healthy. The only change that I made is to use corn tortillas instead of flour. In my opinion, flour tortillas should NEVER be used for enchiladas! This will make 9-10 enchiladas if you use corn tortillas.
Source: http://recipeindulgence.blogspot.com
Ingredients:
1 1/2 pounds chicken, shredded
1/3 cup honey
1/4 cup lime juice
1 tbsp chili powder
1/2 tsp garlic powder
2 (10 ounce) cans green enchilada sauce
mozzarella cheese, shredded
cheddar cheese, shredded
flour tortillas (I used corn)
Directions:
1. Mix together honey, lime juice, chili powder, and garlic powder. Add to chicken and let soak for 30 minutes.
2. Spray a 9 x 13 inch pan with nonstick spray and pour enchilada sauce so it coats the bottom of the pan.
3. Fill tortillas with shredded chicken and desired amount of cheese. Roll and place in baking pan.
4. Pour the remaining enchilada sauce over chicken and and sprinkle more cheese on top.
5. Bake at 350 F for 30 minutes.
Source: http://recipeindulgence.blogspot.com
Ingredients:
1 1/2 pounds chicken, shredded
1/3 cup honey
1/4 cup lime juice
1 tbsp chili powder
1/2 tsp garlic powder
2 (10 ounce) cans green enchilada sauce
mozzarella cheese, shredded
cheddar cheese, shredded
flour tortillas (I used corn)
Directions:
1. Mix together honey, lime juice, chili powder, and garlic powder. Add to chicken and let soak for 30 minutes.
2. Spray a 9 x 13 inch pan with nonstick spray and pour enchilada sauce so it coats the bottom of the pan.
3. Fill tortillas with shredded chicken and desired amount of cheese. Roll and place in baking pan.
4. Pour the remaining enchilada sauce over chicken and and sprinkle more cheese on top.
5. Bake at 350 F for 30 minutes.
Cream of Mushroom Soup
My family loves mushrooms and soup, so this was a perfect thing to make for them. This soup is so good and satisfying. I don't remember whose blog I retrieved it from, but I am grateful to have found it!
Ingredients:
3 Tbsp. butter
1/2 of a yellow onion, chopped
– 3-4 garlic cloves, minced
– 1 lb. ground turkey
– 1 c. flour ( I used 1/2 cup, but 1/4 cup would probably work really well)
– Lots of portabella mushrooms, cut into chunks* ( I omitted)
– Lots of button mushrooms, cut into chunks
– Lots of any other mushrooms you love, cut into chunks
** Okay, to be fair: you’ll need about a pound or so of mushroom chunks total, your preference–
About 4-6 c. milk, stock, or half-n-half (depending on the flavor/healthiness/thickness you want; I tend to do a mixture of all three)
– Salt and ground pepper
Directions:
Add the butter to a large heavy pot on the stove top over medium heat. Add onion and garlic to the melted butter, and sauté until soft, about 5 minutes. Add ground turkey and brown. Add flour and make the mixture thick, get that flour mixed into the turkey really well (you’ll have a thick, sticky, lumpy mass on your hands. That is fine, it’s what you want).
Add mushrooms and cook for awhile, until juices and flavor are released (about 15 minutes). Slowly add your liquid of choice (milk/broth/half-n-half). Cook until thickened as desired while on medium heat, stirring frequently. Add salt and pepper to taste.
Ingredients:
3 Tbsp. butter
1/2 of a yellow onion, chopped
– 3-4 garlic cloves, minced
– 1 lb. ground turkey
– 1 c. flour ( I used 1/2 cup, but 1/4 cup would probably work really well)
– Lots of portabella mushrooms, cut into chunks* ( I omitted)
– Lots of button mushrooms, cut into chunks
– Lots of any other mushrooms you love, cut into chunks
** Okay, to be fair: you’ll need about a pound or so of mushroom chunks total, your preference–
About 4-6 c. milk, stock, or half-n-half (depending on the flavor/healthiness/thickness you want; I tend to do a mixture of all three)
– Salt and ground pepper
Directions:
Add the butter to a large heavy pot on the stove top over medium heat. Add onion and garlic to the melted butter, and sauté until soft, about 5 minutes. Add ground turkey and brown. Add flour and make the mixture thick, get that flour mixed into the turkey really well (you’ll have a thick, sticky, lumpy mass on your hands. That is fine, it’s what you want).
Add mushrooms and cook for awhile, until juices and flavor are released (about 15 minutes). Slowly add your liquid of choice (milk/broth/half-n-half). Cook until thickened as desired while on medium heat, stirring frequently. Add salt and pepper to taste.
Monday, November 8, 2010
Coconut Cream Tart
My dad loves coconut cream pie, so I decided to make this for him. It was delicious, but very time consuming and the filling didn't set up as well as it should have. I don't think I would make it again for the reasons I previously mentioned.
Source:http://crumblycookie.net
(crust adapted from Dorie Greenspan; filling adapted from Tartine)
If you can’t find (or just don’t want to buy) coconut flour, replace the coconut flour in the crust with an additional ¼ cup all-purpose flour (to make a total of 1½ cups all-purpose flour).
Consider using half coconut milk in the filling instead of some of the whole milk! I forgot, but I think would add another delicious layer of coconut. (I added the coconut milk, which did add great flavor)
For the filling:
2 cups whole milk
¼ teaspoon salt
4 tablespoons cornstarch
4 ounces (½ cup + 1 tablespoon) granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ teaspoon coconut extract ( I omitted)
4 tablespoons unsalted butter, cut into 8 cubes
1¼ cups (3.5 ounces) unsweetened small-flake coconut
For the crust:
1¼ cups (6 ounces) all-purpose flour
¼ cup coconut flour
½ cup (2 ounces) confectioners’ sugar
¼ teaspoon salt
1 stick plus 1 tablespoon (9 tablespoons total) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk
¼ cup shredded sweetened coconut, toasted, for garnish
whipped cream (optional) ( I didn't use)
1. For the filling: Add the milk and salt to a 2-quart saucepan and bring to a boil over medium-high heat. Meanwhile, whisk together the sugar and cornstarch in a medium bowl, then whisk in the eggs. When the milk boils, pour just a bit of it into the egg mixture, whisking constantly. Keep whisking and very gradually add the rest of the milk to the egg mixture. Pour the mixture back into the pot and whisk constantly over medium heat until the mixture thickens and just starts to boil; it will only take a few minutes. Quickly pour the pastry cream into a fine-mesh strainer set over a medium bowl (I use the same bowl I originally mixed everything in). Use a rubber spatula to push the pastry cream through the strainer. Let the pastry cream cool for a few minutes, occasionally stirring it, and then mix in the butter, 2 cubes at a time. Press plastic wrap directly on the surface of the pastry cream and refrigerate it until completely chilled, 3-4 hours or overnight.
2. Prepare the crust: Add the flours, sugar, and salt to the bowl of a food processor fitted with the metal blade. Pulse briefly to combine. Add the butter, and pulse until the butter is cut into the dough but some pieces are still pea-sized, 2-3 seconds. Add the yolk and process continuously until the dough begins to form clumps, 30-45 seconds, stirring once or twice.
3. Spray a 9-inch tart pan (or a pie pan, but then your crust will be thicker, like mine) with nonstick spray. Lightly pat the dough onto the bottom of the pan and up the sides. Freeze the lined pan for at least an hour before baking.
4. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spray one side of a 12-inch square of foil with nonstick spray; press onto the crust, oiled side down. Bake 25 minutes; remove the foil and continue to bake until the crust is golden brown, about 8 minutes more. Cool completely.
5. Assembly: Remove the chilled pastry cream from the freezer and stir in the unsweetened coconut. Spread the pastry cream into the cooled crust; smooth the top. Place a piece of plastic wrap directly over the filling and refrigerate for at least 3 hours. During this time, the coconut will soak up moisture from the filling, become softer and thickening the filling further.
6. When ready to serve, remove the plastic wrap and top with toasted coconut and whipped cream, if desired.
Source:http://crumblycookie.net
(crust adapted from Dorie Greenspan; filling adapted from Tartine)
If you can’t find (or just don’t want to buy) coconut flour, replace the coconut flour in the crust with an additional ¼ cup all-purpose flour (to make a total of 1½ cups all-purpose flour).
Consider using half coconut milk in the filling instead of some of the whole milk! I forgot, but I think would add another delicious layer of coconut. (I added the coconut milk, which did add great flavor)
For the filling:
2 cups whole milk
¼ teaspoon salt
4 tablespoons cornstarch
4 ounces (½ cup + 1 tablespoon) granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ teaspoon coconut extract ( I omitted)
4 tablespoons unsalted butter, cut into 8 cubes
1¼ cups (3.5 ounces) unsweetened small-flake coconut
For the crust:
1¼ cups (6 ounces) all-purpose flour
¼ cup coconut flour
½ cup (2 ounces) confectioners’ sugar
¼ teaspoon salt
1 stick plus 1 tablespoon (9 tablespoons total) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk
¼ cup shredded sweetened coconut, toasted, for garnish
whipped cream (optional) ( I didn't use)
1. For the filling: Add the milk and salt to a 2-quart saucepan and bring to a boil over medium-high heat. Meanwhile, whisk together the sugar and cornstarch in a medium bowl, then whisk in the eggs. When the milk boils, pour just a bit of it into the egg mixture, whisking constantly. Keep whisking and very gradually add the rest of the milk to the egg mixture. Pour the mixture back into the pot and whisk constantly over medium heat until the mixture thickens and just starts to boil; it will only take a few minutes. Quickly pour the pastry cream into a fine-mesh strainer set over a medium bowl (I use the same bowl I originally mixed everything in). Use a rubber spatula to push the pastry cream through the strainer. Let the pastry cream cool for a few minutes, occasionally stirring it, and then mix in the butter, 2 cubes at a time. Press plastic wrap directly on the surface of the pastry cream and refrigerate it until completely chilled, 3-4 hours or overnight.
2. Prepare the crust: Add the flours, sugar, and salt to the bowl of a food processor fitted with the metal blade. Pulse briefly to combine. Add the butter, and pulse until the butter is cut into the dough but some pieces are still pea-sized, 2-3 seconds. Add the yolk and process continuously until the dough begins to form clumps, 30-45 seconds, stirring once or twice.
3. Spray a 9-inch tart pan (or a pie pan, but then your crust will be thicker, like mine) with nonstick spray. Lightly pat the dough onto the bottom of the pan and up the sides. Freeze the lined pan for at least an hour before baking.
4. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spray one side of a 12-inch square of foil with nonstick spray; press onto the crust, oiled side down. Bake 25 minutes; remove the foil and continue to bake until the crust is golden brown, about 8 minutes more. Cool completely.
5. Assembly: Remove the chilled pastry cream from the freezer and stir in the unsweetened coconut. Spread the pastry cream into the cooled crust; smooth the top. Place a piece of plastic wrap directly over the filling and refrigerate for at least 3 hours. During this time, the coconut will soak up moisture from the filling, become softer and thickening the filling further.
6. When ready to serve, remove the plastic wrap and top with toasted coconut and whipped cream, if desired.
Quick Cinnamon Biscuits
I love cinnamon rolls, but I do not like to wait for them. This is a really easy and good recipe. Not as good as real cinnamon rolls, but pretty decent if you want something comparable and quick. The only thing that I would change is to add less cinnamon. I never thought that I would say that, but the cinnamon flavor was too strong almost bitter.
Adapted from The Moosewood Collective’s “Moosewood Restaurant New Classics”
Yield: 9 biscuits ( I was able to get 12)
Cinnamon Sugar Filling:
1/4 cup brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg ( I omitted)
Biscuit Dough:
2 1/2 cups unbleached white flour
2 tablespoons brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups plus 1 tablespoon heavy cream
Icing:
6 tablespoons confectioners’ sugar
4 to 6 teaspoons milk or heavy cream
Directions:
1. Preheat the oven to 400 degrees F.
2. For the Filling: In a small bowl, combine the brown sugar, cinnamon and nutmeg. Set aside.
3. For the Dough: In a large bowl, stir together the flour, brown sugar, baking powder and salt. Add 1 1/2 cups cream, and stir until the dough forms a ball, about 1 minute. With your hands, fold the dough over a few times in the bowl, until the dough is smooth.
4. Turn the dough out onto a lightly floured surface. Lightly flour your hands, and pat the dough into a 1/2-inch-thick rectangle, about 9 X 13 inches. Brush the surface of the dough with the remaining tablespoon of cream. Sprinkle evenly with the cinnamon sugar topping.
5. Starting from the long side, roll the dough into a cylinder. Slice into 9 equal rounds. Place the rounds, cut side down, into an ungreased 8-inch square baking dish or a pie plate. Bake for about 30 minutes, until the biscuits are lightly browned.
6. For the Icing: While the biscuits bake, mix together the confectioners’ sugar and milk or cream until smooth. When you remove the biscuits from the oven, immediately drizzle them with icing. Serve warm.
Adapted from The Moosewood Collective’s “Moosewood Restaurant New Classics”
Yield: 9 biscuits ( I was able to get 12)
Cinnamon Sugar Filling:
1/4 cup brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg ( I omitted)
Biscuit Dough:
2 1/2 cups unbleached white flour
2 tablespoons brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups plus 1 tablespoon heavy cream
Icing:
6 tablespoons confectioners’ sugar
4 to 6 teaspoons milk or heavy cream
Directions:
1. Preheat the oven to 400 degrees F.
2. For the Filling: In a small bowl, combine the brown sugar, cinnamon and nutmeg. Set aside.
3. For the Dough: In a large bowl, stir together the flour, brown sugar, baking powder and salt. Add 1 1/2 cups cream, and stir until the dough forms a ball, about 1 minute. With your hands, fold the dough over a few times in the bowl, until the dough is smooth.
4. Turn the dough out onto a lightly floured surface. Lightly flour your hands, and pat the dough into a 1/2-inch-thick rectangle, about 9 X 13 inches. Brush the surface of the dough with the remaining tablespoon of cream. Sprinkle evenly with the cinnamon sugar topping.
5. Starting from the long side, roll the dough into a cylinder. Slice into 9 equal rounds. Place the rounds, cut side down, into an ungreased 8-inch square baking dish or a pie plate. Bake for about 30 minutes, until the biscuits are lightly browned.
6. For the Icing: While the biscuits bake, mix together the confectioners’ sugar and milk or cream until smooth. When you remove the biscuits from the oven, immediately drizzle them with icing. Serve warm.
Kettle Corn
I have never made homemade popcorn before. I have always been intimidated by it, but it is super easy. The reason I chose to finally make it is because it is so easy on the wallet. I get so tired of spending $4 for 3 bags of popcorn that never pop correctly! I got a whole bag of kernels for $1.99 that should last a long time! Maybe not, since I intend to make this weekly at least! I also included all of the fabulous tips from the source of this recipe. They really helped my confidence!
Note: This recipe was copied directly from the source for convenience.
Source:http://savorysweetlife.com
Ingredients:
1/4 cup vegetable oil
1/2 cup popcorn kernels
1/3 cup sugar
3/4 teaspoon salt
*Special Equipment – A large pot with lid
Directions:Heat oil in a large pot over medium-high heat. Add popcorn and sugar giving it a quick stir and then cover with lid. Once popcorn starts popping, pick it up and give it a quick shake every few seconds until popping slows down, between 3-4 minutes. Remove immediately from heat and pour into a large bowl. Sprinkle with salt and serve immediately. Do not make the mistake of removing the pot from heat without transferring to a bowl. Due to the high heat of the pot, if you don’t transfer the popcorn it will caramelize and perhaps burn. *Also, do not attempt to make a batch of this in a dutch oven. I made a second batch thinking it would work and it caramelized to quickly and burned.
<> Buck from JustPoppin just left a really informative comment with suggestions on popping kettle corn. This is what he had to say:
“I’d like to suggest adding a step (or clarification) at the beginning of the recipe to get the most out of the Mushroom Popcorn kernels…
3 kernels of corn should be added to the oil in the pan at the very start. Only after those kernels pop should the rest of the corn and other ingredients be added to the hot oil. Do this instead of adding the popcorn to cold oil and heating it together (which saps the popcorn of needed moisture).
More so than any other popcorn, Mushroom Popcorn kernels are very heat sensitive. They need higher heat (over 400F) to pop with the explosiveness necessary to get that big puffy ball shape, and to get it from the overwhelming majority of the kernels in the pan (which should be the result).
Popcorn will pop at temperatures as low as 250F but it’s more of a PFFFFT instead of a POP! Get over 400F and you’ll be getting bigger POPs. The step above is a great way to be sure the oil is plenty hot before adding most of your corn.”
If you have more questions about popcorn he says you can pop (get it? pop?.. never mind) on over to Justpoppin for more tips.
PS: If you are fanatical about this type of kernel like I am, you can order them online at justpoppin.com since grocery stores do not carry this type of kernel.
Just so you know – Disclaimer: JustPoppin.com did not sponsor this post. They merely provided me with a few samples because I was curious about mushroom kernels.
Note: This recipe was copied directly from the source for convenience.
Source:http://savorysweetlife.com
Ingredients:
1/4 cup vegetable oil
1/2 cup popcorn kernels
1/3 cup sugar
3/4 teaspoon salt
*Special Equipment – A large pot with lid
Directions:Heat oil in a large pot over medium-high heat. Add popcorn and sugar giving it a quick stir and then cover with lid. Once popcorn starts popping, pick it up and give it a quick shake every few seconds until popping slows down, between 3-4 minutes. Remove immediately from heat and pour into a large bowl. Sprinkle with salt and serve immediately. Do not make the mistake of removing the pot from heat without transferring to a bowl. Due to the high heat of the pot, if you don’t transfer the popcorn it will caramelize and perhaps burn. *Also, do not attempt to make a batch of this in a dutch oven. I made a second batch thinking it would work and it caramelized to quickly and burned.
<
“I’d like to suggest adding a step (or clarification) at the beginning of the recipe to get the most out of the Mushroom Popcorn kernels…
3 kernels of corn should be added to the oil in the pan at the very start. Only after those kernels pop should the rest of the corn and other ingredients be added to the hot oil. Do this instead of adding the popcorn to cold oil and heating it together (which saps the popcorn of needed moisture).
More so than any other popcorn, Mushroom Popcorn kernels are very heat sensitive. They need higher heat (over 400F) to pop with the explosiveness necessary to get that big puffy ball shape, and to get it from the overwhelming majority of the kernels in the pan (which should be the result).
Popcorn will pop at temperatures as low as 250F but it’s more of a PFFFFT instead of a POP! Get over 400F and you’ll be getting bigger POPs. The step above is a great way to be sure the oil is plenty hot before adding most of your corn.”
If you have more questions about popcorn he says you can pop (get it? pop?.. never mind) on over to Justpoppin for more tips.
PS: If you are fanatical about this type of kernel like I am, you can order them online at justpoppin.com since grocery stores do not carry this type of kernel.
Just so you know – Disclaimer: JustPoppin.com did not sponsor this post. They merely provided me with a few samples because I was curious about mushroom kernels.
Monday, November 1, 2010
Floribean Chicken Chili
This is a really great chili recipe. I loved that it was sweet and smoky. I LOVED the addition of molasses, which added so much depth. I may just add it to every chili recipe!
Source: http://theperfectpantry.com
Adapted from a recipe in Parade magazine by Sheila Lukins, the dish serves 6-8; can be doubled or tripled (and frozen).
Ingredients:
2-1/2 lbs boneless, skinless chicken thighs or breasts
1 onion, divided (half cut into two large chunks, half diced)
1 carrot, halved
2 celery ribs, halved
2 bay leaves
Juice of 1/2 lime
1 tsp ground cumin
1 tsp ground coriander ( I omitted)
3 black peppercorns ( I omitted)
1 15-oz can red kidney beans, rinsed and drained ( I used 2 cans Ranch Style beans)
2 Tbsp olive oil
1 4-oz can roasted green chilies
4 oz diced chicken andouille or other spicy sausage ( I used turkey kielbasa)
2 tsp each ground coriander, cumin, and chili powder (mild or hot, to taste)
1 14-oz can crushed tomatoes
2 oz tomato paste
1 Tbsp red wine vinegar
1 Tbsp molasses ( I used 2 tbsp)
1 Tbsp chopped chipotle pepper in adobo ( I omitted)
1 tsp agave nectar or honey, or more to taste
1/4 cup chopped fresh cilantro leaves, optional
2 tsp cornstarch mixed with 1/4 cup water (I omitted)
For garnishes (optional):1 cup sour cream
1/4 cup snipped fresh chives
1 ripe mango, diced
1 ripe tomato, diced
Chopped cilantro
Grated Monterrey Jack pepper cheese or other cheese
Directions:
Place chicken along with the two large chunks of onion, carrots, celery, bay leaves, lime juice, 1 tsp cumin, 1 tsp coriander and peppercorns in a large heavy pot. Add water to cover. Bring to a boil, reduce heat, and simmer for 30 minutes, or until chicken is cooked through. Remove chicken to a bowl. Strain broth through a strainer lined with cheesecloth into another bowl, and set aside. Shred the chicken and set aside.
Heat olive oil in a heavy pot over medium-low heat. Add chopped onions, green chilies and sausage; cook for 8 minutes. Add 2 teaspoons each of coriander, cumin and chili powder; cook 3-4 minutes, stirring. Add tomatoes, tomato paste, vinegar, molasses, chipotle, agave or honey, and reserved chicken cooking liquid. Simmer 20-25 minutes. Add cilantro, beans and chicken. Cook for 10 minutes longer. Add cornstarch slurry to the stew and stir. Cook for 5 minutes until the stew thickens slightly. ( I skipped this step)
Source: http://theperfectpantry.com
Adapted from a recipe in Parade magazine by Sheila Lukins, the dish serves 6-8; can be doubled or tripled (and frozen).
Ingredients:
2-1/2 lbs boneless, skinless chicken thighs or breasts
1 onion, divided (half cut into two large chunks, half diced)
1 carrot, halved
2 celery ribs, halved
2 bay leaves
Juice of 1/2 lime
1 tsp ground cumin
1 tsp ground coriander ( I omitted)
3 black peppercorns ( I omitted)
1 15-oz can red kidney beans, rinsed and drained ( I used 2 cans Ranch Style beans)
2 Tbsp olive oil
1 4-oz can roasted green chilies
4 oz diced chicken andouille or other spicy sausage ( I used turkey kielbasa)
2 tsp each ground coriander, cumin, and chili powder (mild or hot, to taste)
1 14-oz can crushed tomatoes
2 oz tomato paste
1 Tbsp red wine vinegar
1 Tbsp molasses ( I used 2 tbsp)
1 Tbsp chopped chipotle pepper in adobo ( I omitted)
1 tsp agave nectar or honey, or more to taste
1/4 cup chopped fresh cilantro leaves, optional
2 tsp cornstarch mixed with 1/4 cup water (I omitted)
For garnishes (optional):1 cup sour cream
1/4 cup snipped fresh chives
1 ripe mango, diced
1 ripe tomato, diced
Chopped cilantro
Grated Monterrey Jack pepper cheese or other cheese
Directions:
Place chicken along with the two large chunks of onion, carrots, celery, bay leaves, lime juice, 1 tsp cumin, 1 tsp coriander and peppercorns in a large heavy pot. Add water to cover. Bring to a boil, reduce heat, and simmer for 30 minutes, or until chicken is cooked through. Remove chicken to a bowl. Strain broth through a strainer lined with cheesecloth into another bowl, and set aside. Shred the chicken and set aside.
Heat olive oil in a heavy pot over medium-low heat. Add chopped onions, green chilies and sausage; cook for 8 minutes. Add 2 teaspoons each of coriander, cumin and chili powder; cook 3-4 minutes, stirring. Add tomatoes, tomato paste, vinegar, molasses, chipotle, agave or honey, and reserved chicken cooking liquid. Simmer 20-25 minutes. Add cilantro, beans and chicken. Cook for 10 minutes longer. Add cornstarch slurry to the stew and stir. Cook for 5 minutes until the stew thickens slightly. ( I skipped this step)
Albondigas Soup
I love Albondigas soup. I have been eating it for a long time, but don't make it very often. I have tried several recipes, but none can compare to my mother in laws. I have also tried her recipe, but it still doesn't turn out as well as when she makes it!
My friend gave me this recipe to try after she made it and declared it good. She was right, it is very good. It is not my mother in laws, but it is tasty in its own right. The only thing I would change next time is to use ground beef instead of turkey because beef has so much more flavor.
For the Meatballs:
12 oz ground turkey or ground beef
2 tbsp minced onion
2 tbsp minced cilantro
2 tbsp minced celery ( I omitted)
pinch of cumin and oregano
Directions:
Mix well. Divide into mini meatballs and bake at 350 degrees for about 10 -12 minutes.
For the soup:
32 oz chicken broth
16 oz water
1 zucchini
2 green peppers
1 onion
2 celery stalks
1/4 head cabbage
2 bunches green onion
7 oz diced green chilies
2 - 14 oz cans of diced tomatoes
1/4 c cilantro, minced
1 tbsp oregano
1 tsp garlic powder
1 tsp cumin
Directions:
In a non stick skillet, saute onions, peppers and zucchini, until al dente. Add green onions and cabbage cook for 1 minute. Add green chilies, tomatoes and spices, except cilantro. Add chicken broth and water. Bring to a boil. Turn down to a simmer for 15-20 minutes. Add cilantro and cooked meatballs into the soup.
Don't cook the meatballs in the soup, they will fall apart.
My friend gave me this recipe to try after she made it and declared it good. She was right, it is very good. It is not my mother in laws, but it is tasty in its own right. The only thing I would change next time is to use ground beef instead of turkey because beef has so much more flavor.
For the Meatballs:
12 oz ground turkey or ground beef
2 tbsp minced onion
2 tbsp minced cilantro
2 tbsp minced celery ( I omitted)
pinch of cumin and oregano
Directions:
Mix well. Divide into mini meatballs and bake at 350 degrees for about 10 -12 minutes.
For the soup:
32 oz chicken broth
16 oz water
1 zucchini
2 green peppers
1 onion
2 celery stalks
1/4 head cabbage
2 bunches green onion
7 oz diced green chilies
2 - 14 oz cans of diced tomatoes
1/4 c cilantro, minced
1 tbsp oregano
1 tsp garlic powder
1 tsp cumin
Directions:
In a non stick skillet, saute onions, peppers and zucchini, until al dente. Add green onions and cabbage cook for 1 minute. Add green chilies, tomatoes and spices, except cilantro. Add chicken broth and water. Bring to a boil. Turn down to a simmer for 15-20 minutes. Add cilantro and cooked meatballs into the soup.
Don't cook the meatballs in the soup, they will fall apart.
Thursday, October 28, 2010
Bolillos
Bolillos are a Mexican bread shaped like footballs. We usually use them for sandwiches. I prefer them over french bread because they are individual. This recipe turned out well. The only downside was that they were time consuming because I had a difficult time shaping them! I think that in the future, I will just purchase them from the store because here in the southwest, they are abundantly available.
Source: http://homesicktexan.blogspot.com
Ingredients:
2 1/2 cups of flour
1 cup of warm water
1 teaspoon dry yeast
1 teaspoon salt
1 teaspoon sugar
1/4 cup of canola oil
Cornmeal Method:
Mix together one cup of flour, yeast and warm water. Add one more cup of flour, sugar, salt and oil and stir until ingredients are combined but dough is still wet and shaggy. Let dough rest for 15 minutes.
Sprinkle 1/2 cup of flour on a clean surface and knead dough until it shapes into a ball, about 10 minutes.Place into a greased bowl, cover and let it rise until doubled in size, about an hour.
After dough has risen, divide dough into 8 equal pieces. Take each piece and flatten it into a circle. Take one side, and fold it in half into the center. Take the opposite side and do the same. Roll folded dough with your hands until it’s spindle shaped, wider in the middle and tapered at the ends.
Place shaped rolls on a greased or parchment-paper lined cookie sheet that’s sprinkled with a bit of cornmeal, cover, and let rise until doubled in size, about an hour.Twenty minutes before baking, heat oven to 425 degrees. Five minutes before baking, place an oven-safe pan filled with water on the bottom of the oven.
Mix 1/2 cup of warm water with 1/4 teaspoon of salt, and brush on each roll. Then, with a sharp knife, razor or lame, make a slash lengthwise through each roll.Place rolls on bottom rack of oven (be careful when opening oven as steam might come out) and cook for 15 minutes or until the bolillos are light brown in color and make a hollow sound when you thump them.These keep for a couple of days, though they if they get too soft. just reheat in the oven to firm them up. They also freeze well.
Source: http://homesicktexan.blogspot.com
Ingredients:
2 1/2 cups of flour
1 cup of warm water
1 teaspoon dry yeast
1 teaspoon salt
1 teaspoon sugar
1/4 cup of canola oil
Cornmeal Method:
Mix together one cup of flour, yeast and warm water. Add one more cup of flour, sugar, salt and oil and stir until ingredients are combined but dough is still wet and shaggy. Let dough rest for 15 minutes.
Sprinkle 1/2 cup of flour on a clean surface and knead dough until it shapes into a ball, about 10 minutes.Place into a greased bowl, cover and let it rise until doubled in size, about an hour.
After dough has risen, divide dough into 8 equal pieces. Take each piece and flatten it into a circle. Take one side, and fold it in half into the center. Take the opposite side and do the same. Roll folded dough with your hands until it’s spindle shaped, wider in the middle and tapered at the ends.
Place shaped rolls on a greased or parchment-paper lined cookie sheet that’s sprinkled with a bit of cornmeal, cover, and let rise until doubled in size, about an hour.Twenty minutes before baking, heat oven to 425 degrees. Five minutes before baking, place an oven-safe pan filled with water on the bottom of the oven.
Mix 1/2 cup of warm water with 1/4 teaspoon of salt, and brush on each roll. Then, with a sharp knife, razor or lame, make a slash lengthwise through each roll.Place rolls on bottom rack of oven (be careful when opening oven as steam might come out) and cook for 15 minutes or until the bolillos are light brown in color and make a hollow sound when you thump them.These keep for a couple of days, though they if they get too soft. just reheat in the oven to firm them up. They also freeze well.
Irish Stew
This is my favorite recipe for Irish Stew! I have made it numerous times, but this is the first time I have blogged about it. The blog that I retrieved it from is also one of my favorites. The owner of the blog is a young Irish lad that takes georgeous photos and makes yummy recipes!
Source: Adapted from: http://thegoodmoodfoodblog.com
Ingredients:
3 tablespoons of wholemeal flour.
3 teaspoons of ground black pepper.
1 ½ pounds of stew steak.
2 tablespoons of sunflower oil. (I used canola oil)
4 large carrots, chopped roughly.
2 large onions, chopped into half moon pieces.
1 ½ litres of beef stock.
A good pinch of sea salt.
2 bay leaves.
5 large potatoes peeled and sliced into 1cm discs.
A good handful of freshly chopped parsley. (I omitted)
1 tsp dried thyme (my addition)
1 tsp dried oregano (my addition)
Preheat the oven to 200˚C/390˚F/Gas 6. ( I use a crockpot on low for 7 hrs)
Place the stew steak, wholemeal flour, and black pepper in a resealable plastic bag. Seal the bag and give it a good shake so that all the steak pieces have a nice coating of flour and pepper. Heat a large frying pan with a good glug of sunflower oil and brown half the steak pieces. Transfer the steak pieces to the casserole. Repeat with the rest of the meat. Fry the onions in the meat juices on the pan for 2 minutes, adding an extra drop of oil if necessary. Transfer the onions to the casserole. Add in the carrots, beef stock, sea salt, bay leaves, and stir through. Add the potato slices on top, season with a generous amount of black pepper and cover with the lid. Transfer the casserole to the oven and cook for 1 ½ hours. Serve straight from the casserole to some large bowls with some tasty wholemeal bread. Sprinkle the parsley on top and enjoy!
Source: Adapted from: http://thegoodmoodfoodblog.com
Ingredients:
3 tablespoons of wholemeal flour.
3 teaspoons of ground black pepper.
1 ½ pounds of stew steak.
2 tablespoons of sunflower oil. (I used canola oil)
4 large carrots, chopped roughly.
2 large onions, chopped into half moon pieces.
1 ½ litres of beef stock.
A good pinch of sea salt.
2 bay leaves.
5 large potatoes peeled and sliced into 1cm discs.
A good handful of freshly chopped parsley. (I omitted)
1 tsp dried thyme (my addition)
1 tsp dried oregano (my addition)
Preheat the oven to 200˚C/390˚F/Gas 6. ( I use a crockpot on low for 7 hrs)
Place the stew steak, wholemeal flour, and black pepper in a resealable plastic bag. Seal the bag and give it a good shake so that all the steak pieces have a nice coating of flour and pepper. Heat a large frying pan with a good glug of sunflower oil and brown half the steak pieces. Transfer the steak pieces to the casserole. Repeat with the rest of the meat. Fry the onions in the meat juices on the pan for 2 minutes, adding an extra drop of oil if necessary. Transfer the onions to the casserole. Add in the carrots, beef stock, sea salt, bay leaves, and stir through. Add the potato slices on top, season with a generous amount of black pepper and cover with the lid. Transfer the casserole to the oven and cook for 1 ½ hours. Serve straight from the casserole to some large bowls with some tasty wholemeal bread. Sprinkle the parsley on top and enjoy!
Wednesday, October 27, 2010
Smoked Pork Chops with Apple and Onion
This is a really fast and health recipe that pairs well with just about any side. We chose Rice-a-Roni because it is my husbands favorite, but I think that it would be really fabulous with roasted sweet potatoes.
Source: adapted from Rachael Ray
Serves 4
Ingredients:
2 large sweet onions, diced
1 tbsp butter
1 tbsp oil
2 large green apples, thinly sliced
A pinch of nutmeg
4 center-cut pork chops
salt and pepper
Directions:
In a deep skillet over medium-high heat, cook unions in butter until soft and caramelized. Add apples and cook for another minute. Sprinkle nutmeg over apples and onions and remove from heat.
Pan fry pork chops in oil over medium-high heat for about 3 minutes on each side. Season with salt and pepper.
Add apple and onions to pork chops and serve.
Source: adapted from Rachael Ray
Serves 4
Ingredients:
2 large sweet onions, diced
1 tbsp butter
1 tbsp oil
2 large green apples, thinly sliced
A pinch of nutmeg
4 center-cut pork chops
salt and pepper
Directions:
In a deep skillet over medium-high heat, cook unions in butter until soft and caramelized. Add apples and cook for another minute. Sprinkle nutmeg over apples and onions and remove from heat.
Pan fry pork chops in oil over medium-high heat for about 3 minutes on each side. Season with salt and pepper.
Add apple and onions to pork chops and serve.
Creamy Vegetable Cheese Soup
My family never tires of soup. We eat soup even in 110 degree weather. This recipe has to be one of my favorites. It is loaded with vegetables and is cheesy and creamy. To quote Ina Garten, "How bad can that be?" I made several changes, but I got the idea from the following blog. If you have time, check out the blog for more easy and delicious recipes!
Source: Adapted from: http://recipeindulgence.com
Ingredients:
4 carrots, peeled and sliced
6 celery stalks, sliced
1 onion, diced
4-6 potatoes, cubed
1 bunch broccoli, chopped
2 cups chicken broth (I used 4 cups)
1/4 cup butter (1 tbsp)
1/4 cup flour
4 cups milk (2 cups 1% milk)
16 ounces Velveeta cheese, cubed
Directions:
1. Boil carrots, celery, onion, potatoes, and broccoli in water until tender (about 10-15 minutes). (I boiled the veggies in the chicken broth for added flavor instead of water.) 2. In another pot, melt butter over medium heat, then stir in flour until smooth. Whisk in about 2 1/2 cups (2 cups) of the milk until sauce thickens and boils.
3. Add cheese to milk sauce and let it melt.
4. Put 2 cups of soup in a blender and puree until smooth, then return to the remaining soup. This adds an extra creamy texture without adding extra fat.
5. Add the milk/cheese sauce to the soup and stir.
Source: Adapted from: http://recipeindulgence.com
Ingredients:
4 carrots, peeled and sliced
6 celery stalks, sliced
1 onion, diced
4-6 potatoes, cubed
1 bunch broccoli, chopped
2 cups chicken broth (I used 4 cups)
1/4 cup butter (1 tbsp)
1/4 cup flour
4 cups milk (2 cups 1% milk)
16 ounces Velveeta cheese, cubed
Directions:
1. Boil carrots, celery, onion, potatoes, and broccoli in water until tender (about 10-15 minutes). (I boiled the veggies in the chicken broth for added flavor instead of water.) 2. In another pot, melt butter over medium heat, then stir in flour until smooth. Whisk in about 2 1/2 cups (2 cups) of the milk until sauce thickens and boils.
3. Add cheese to milk sauce and let it melt.
4. Put 2 cups of soup in a blender and puree until smooth, then return to the remaining soup. This adds an extra creamy texture without adding extra fat.
5. Add the milk/cheese sauce to the soup and stir.
Tuesday, October 26, 2010
Bacon and Mushroom Spaghetti
This is a really cheap and healthy meal. I used turkey bacon to make it even healthier. My family really liked it. I think the bacon was the key ingredient because it added some smokiness to the dish.
Source: http://allrecipes.com/
Serves 4-6
Ingredients:
1 pound dry spaghetti
1 pound bacon, cut crosswise into 1-inch pieces ( I used 1/2 pound of turkey bacon)
1 large sweet onion (such as Vidalia®), chopped
2 (4.5 ounce) cans sliced mushrooms, drained ( I used fresh diced mushrooms)
2 (15 ounce) cans tomato sauce
1 tsp dried oregano (my addition)
1/4 tsp cayenne pepper (my addition)
Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
While the pasta is cooking, brown the bacon with onion in a large pan over medium heat until the bacon is almost crisp, about 10 minutes; drain excess fat, and stir in the mushrooms and tomato sauce. Bring the sauce to a boil. Return the cooked spaghetti to the pot, mix with sauce, and serve.
Nutritional Information
Amount Per Serving Calories: 469 Total Fat: 11.9g Cholesterol: 27mg
Source: http://allrecipes.com/
Serves 4-6
Ingredients:
1 pound dry spaghetti
1 pound bacon, cut crosswise into 1-inch pieces ( I used 1/2 pound of turkey bacon)
1 large sweet onion (such as Vidalia®), chopped
2 (4.5 ounce) cans sliced mushrooms, drained ( I used fresh diced mushrooms)
2 (15 ounce) cans tomato sauce
1 tsp dried oregano (my addition)
1/4 tsp cayenne pepper (my addition)
Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
While the pasta is cooking, brown the bacon with onion in a large pan over medium heat until the bacon is almost crisp, about 10 minutes; drain excess fat, and stir in the mushrooms and tomato sauce. Bring the sauce to a boil. Return the cooked spaghetti to the pot, mix with sauce, and serve.
Nutritional Information
Amount Per Serving Calories: 469 Total Fat: 11.9g Cholesterol: 27mg
Monday, October 25, 2010
Jamie Oliver's Chicken in Milk
This is one of the best recipes for chicken that I have ever had. It may seem like a strange combination, but it really works! Go to Jamie's website for more delectable recipes!
Source: http://jamieoliver.com
Note: Recipe was copied directly from Jamie's site.
Ingredients:
• 1 x 1.5k/ 3½lb organic chicken
• sea salt and freshly ground black pepper
• 115g/4oz or ½ a pack of butter
• olive oil
• 1/2 cinnamon stick
• 1 good handful of fresh sage, leaves picked
• zest of 2 lemons
• 10 cloves of garlic, skin left on
• 565ml/1 pint milk
Directions:
Preheat the oven to 190°C/375°F/gas 5, and find a snug-fitting pot for the chicken. Season it generously all over, and fry it in the butter and a little olive oil, turning the chicken to get an even colour all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the oil and butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramelly flavour later on.
Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1½ hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.To serve, pull the meat off the bones and divide it on to your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.
Source: http://jamieoliver.com
Note: Recipe was copied directly from Jamie's site.
Ingredients:
• 1 x 1.5k/ 3½lb organic chicken
• sea salt and freshly ground black pepper
• 115g/4oz or ½ a pack of butter
• olive oil
• 1/2 cinnamon stick
• 1 good handful of fresh sage, leaves picked
• zest of 2 lemons
• 10 cloves of garlic, skin left on
• 565ml/1 pint milk
Directions:
Preheat the oven to 190°C/375°F/gas 5, and find a snug-fitting pot for the chicken. Season it generously all over, and fry it in the butter and a little olive oil, turning the chicken to get an even colour all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the oil and butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramelly flavour later on.
Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1½ hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.To serve, pull the meat off the bones and divide it on to your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.
Peanut Butter Cheescake Brownie Bites
Last week was my wedding anniversary of three years. My husband requested that I make something chocolate. He usually requests chocolate cake, but I was tired of that and I have a little baby now, so I also wanted to make something easier than a layer cake. The best part about this dessert is it uses a box brownie mix and I didn't have to take the time to make frosting and wait until they cooled to frost them. The original recipe states that it makes 20, but I was only able to get 13 cupcakes. Which was a blessing in disguise for my waistline!
Source: http://thecuttingedgeofordinary.blogspot.com
Originally from kraftfoods.com
Ingredients:
1pkg (19 to 21oz) brownie mix
1 pkg (8oz) cream cheese, softened
1/3 cup sugar
1 egg
1/4 cup peanut butter
1/2 teaspoon vanilla
Directions:
Oven to 350.
Prepare the brownie mix batter as directed on the package. Spoon into 20 paper-lined muffin cups. I used my small cookie scoop and it was the perfect amount.Beat the cream cheese, sugar, egg, peanut butter and vanilla in the mixer until blended. Spoon 1 rounded tablespoon into the center of the batter, pressing it lightly into the batter. Bake 30 minutes or until the centers test done.
Source: http://thecuttingedgeofordinary.blogspot.com
Originally from kraftfoods.com
Ingredients:
1pkg (19 to 21oz) brownie mix
1 pkg (8oz) cream cheese, softened
1/3 cup sugar
1 egg
1/4 cup peanut butter
1/2 teaspoon vanilla
Directions:
Oven to 350.
Prepare the brownie mix batter as directed on the package. Spoon into 20 paper-lined muffin cups. I used my small cookie scoop and it was the perfect amount.Beat the cream cheese, sugar, egg, peanut butter and vanilla in the mixer until blended. Spoon 1 rounded tablespoon into the center of the batter, pressing it lightly into the batter. Bake 30 minutes or until the centers test done.
Wednesday, October 20, 2010
Pineapple Black Bean Burritos
As you can probably tell, I love sweets! I especially love when I can incorporate sweets into dinner. This meal does just that. It was delicious, cheap and healthy, plus the whole family liked it! My daughter even suggested that I put it on our weekly meal plan!
Source: Adapted from http://brannyboilsover.com via Pillsbury.com
Ingredients:
1 tsp butter or oil
1 package burrito size flour tortillas (I used jalapeno cheddar)
1 onion, chopped
1 20 oz can chopped pineapple, drained
2 15 oz can of black beans
1 tsp cumin
1 tsp chili powder
1 4.5 oz can diced green chilies
shredded cheese
salsa
Directions:
Melt the butter or oil in a large skillet, add the onion and saute until semi soft.
Add the black beans, chilies, pineapple, cumin and chili powder. Mix well and heat until mixture is hot.
Heat the tortillas and fill with 1/4 cup of the black bean mixture and sprinkle with cheese. Fold over to make a burrito and top with salsa.
Source: Adapted from http://brannyboilsover.com via Pillsbury.com
Ingredients:
1 tsp butter or oil
1 package burrito size flour tortillas (I used jalapeno cheddar)
1 onion, chopped
1 20 oz can chopped pineapple, drained
2 15 oz can of black beans
1 tsp cumin
1 tsp chili powder
1 4.5 oz can diced green chilies
shredded cheese
salsa
Directions:
Melt the butter or oil in a large skillet, add the onion and saute until semi soft.
Add the black beans, chilies, pineapple, cumin and chili powder. Mix well and heat until mixture is hot.
Heat the tortillas and fill with 1/4 cup of the black bean mixture and sprinkle with cheese. Fold over to make a burrito and top with salsa.
Tuesday, October 19, 2010
Zingy Quick and Tasty Stir Fry
I really loved this recipe. I made a few changes, such as add shredded chicken and mushrooms. I also added a bit of brown sugar to the sauce instead of honey.
Source: http://thegoodmoodfoodblog.com
Serves four
Ingredients:
16 oz noodles of your choice
2 tbsp soy sauce
1 tsp honey (I used brown sugar)
1 tbsp olive oil
Juice of 1 lime
1 c shredded cooked chicken
1 red pepper, thinly sliced
2 carrots, grated or sliced in thin matchsticks
½ head Chinese cabbage, roughly shredded
1 red onion, sliced into thin half moons
2 cloves garlic, finely minced1 red chili, finely chopped
1 package of mushrooms, sliced
Directions:
Cook the noodles according to the instructions on the packet, drain and set aside.Whisk together the soy sauce, honey or brown sugar, lime juice and olive oil in the bottom of a large bowl. Add in the chopped veggies, except for the onion, garlic and chillies, and toss until everything is combined. Heat the oil in a wok or large frying pan until it’s very hot, add the onion, chili and garlic and stir-fry for about 40 seconds. Add in the veggies and stir fry until they are tender. You can check this by taking a bite.Then add the noodles and toss in with all the veggies until combined, then fry for a further minute. Serve straight away or allow to cool then pop in a lunchbox for the next day.
Source: http://thegoodmoodfoodblog.com
Serves four
Ingredients:
16 oz noodles of your choice
2 tbsp soy sauce
1 tsp honey (I used brown sugar)
1 tbsp olive oil
Juice of 1 lime
1 c shredded cooked chicken
1 red pepper, thinly sliced
2 carrots, grated or sliced in thin matchsticks
½ head Chinese cabbage, roughly shredded
1 red onion, sliced into thin half moons
2 cloves garlic, finely minced1 red chili, finely chopped
1 package of mushrooms, sliced
Directions:
Cook the noodles according to the instructions on the packet, drain and set aside.Whisk together the soy sauce, honey or brown sugar, lime juice and olive oil in the bottom of a large bowl. Add in the chopped veggies, except for the onion, garlic and chillies, and toss until everything is combined. Heat the oil in a wok or large frying pan until it’s very hot, add the onion, chili and garlic and stir-fry for about 40 seconds. Add in the veggies and stir fry until they are tender. You can check this by taking a bite.Then add the noodles and toss in with all the veggies until combined, then fry for a further minute. Serve straight away or allow to cool then pop in a lunchbox for the next day.
Chicken Pot Pie Pasta
This is a really light version of chicken pot pie. The recipe was good if you are looking for a light meal, but it definitely was not as good as a chicken pot pie!
Source:http://lovestoeat.wordpress.com
Ingredients:
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
10 ounces white or cremini mushrooms, thinly sliced
1 tablespoon all purpose flour
2 cups low sodium chicken broth
1 cup half & half or heavy cream
1 rotisserie chicken, shredded into bite sized pieces
1 cup frozen peas & carrots mix
1 tablespoon fresh lemon juice
1 teaspoon minced fresh thyme
1-2 cups whole wheat dry penne pasta (or any penne pasta will do)
water for boiling pasta
Directions:
Cook the pasta according to package directions. When done, place hot penne pasta in a large bowl and set aside.Heat oil in a large skillet over medium high heat. Cook onion, garlic and mushrooms in the skillet until golden brown.Sprinkle in the flour over the mushroom mixture in the skillet and stir. Cook for a few seconds to rid the floury smell then add the broth, half & half (or heavy cream) to the skillet. Deglaze the skillet, scraping up any bits of fond at the bottom of the skillet. Reduce the heat to medium low and simmer, uncovered until the liquid is slightly thickened.Add the chicken, frozen peas and carrots mix, lemon juice, and thyme to the skillet. Cook until heated through and season with salt & pepper to taste. Place the hot penne pasta into the skillet and toss to combine. Add the cooked penne pasta and toss to coat pasta. Serve hot.
Source:http://lovestoeat.wordpress.com
Ingredients:
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
10 ounces white or cremini mushrooms, thinly sliced
1 tablespoon all purpose flour
2 cups low sodium chicken broth
1 cup half & half or heavy cream
1 rotisserie chicken, shredded into bite sized pieces
1 cup frozen peas & carrots mix
1 tablespoon fresh lemon juice
1 teaspoon minced fresh thyme
1-2 cups whole wheat dry penne pasta (or any penne pasta will do)
water for boiling pasta
Directions:
Cook the pasta according to package directions. When done, place hot penne pasta in a large bowl and set aside.Heat oil in a large skillet over medium high heat. Cook onion, garlic and mushrooms in the skillet until golden brown.Sprinkle in the flour over the mushroom mixture in the skillet and stir. Cook for a few seconds to rid the floury smell then add the broth, half & half (or heavy cream) to the skillet. Deglaze the skillet, scraping up any bits of fond at the bottom of the skillet. Reduce the heat to medium low and simmer, uncovered until the liquid is slightly thickened.Add the chicken, frozen peas and carrots mix, lemon juice, and thyme to the skillet. Cook until heated through and season with salt & pepper to taste. Place the hot penne pasta into the skillet and toss to combine. Add the cooked penne pasta and toss to coat pasta. Serve hot.
Wednesday, October 13, 2010
White Sicilian Pizza with Flaky, Pastry-Style Crust
I would have to say that pizza is one of my favorite meals and I am always looking for new recipes to make. That is why this recipe appealed to me so much. I really liked it, although I think I should have cooked mine a bit more. It was a bit doughy. Also, the recipe stated that it yields 2 -10 inch pizzas, but I could only get one pizza from my dough. I also added mushrooms to mine because my family likes them. This was probably not my favorite dough recipe, but it was different and I would make it again.
Prep Time: 15 minutes Inactive Prep Time: 30 minutes Bake Time: 12 to 15 minutes
For the crust:
2 cups all-purpose flour, plus more for kneading and dusting
pizza peel
1 tablespoon granulated sugar
1 teaspoon salt
4 ounces (½ cup) unsalted butter, cubed and chilled
2/3 cup warm water
½ teaspoon instant yeast
For the pizza:
Olive oil
Shredded provolone cheese
Grated Romano cheese
Garlic powder
Dried basil
Dried oregano
Roma tomatoes, thinly sliced
Garlic cloves, finely minced
Salt & pepper
Directions:
1. Preheat oven to 500 degrees F (or as hot as your oven will get). If using a pizza stone, preheat it along with the oven. If not using a pizza stone, line two baking sheets with parchment paper and set aside.
2. In a large bowl, whisk together the flour, sugar and salt. Add the cubed, chilled butter and, using a pastry blender or your fingers, work the butter into the flour mixture until it is mostly incorporated and looks like coarse sand. In a large measuring cup or small bowl, combine the warm water and instant yeast. Add to the flour mixture and, using a fork, combine until the mixture is evenly moistened. Turn out onto a floured surface and knead for a minute or so until the dough comes together and is smooth. Divide the dough in two, shape into balls, cover with a damp kitchen towel, and let rest for about 30 minutes.
3. If using a pizza stone, do the shaping on a floured pizza peel, if not, do the shaping directly on the parchment-lined baking sheet (flour as needed). Take one piece of dough and shape into a 10-inch circle. I just use my hands, but you can use a rolling pin if that’s easier for you, just use a light touch. With a fork, prick the surface of the dough and bake for approximately 5 minutes. Remove from the oven, brush with olive oil, and top with Romano cheese, garlic powder, dried basil and oregano, then top with shredded provolone cheese. Add the slices of tomato, the garlic, then sprinkle with salt and pepper and additional Romano cheese, if desired. Return to the oven for an additional 5 to 10 minutes, or until the cheese is melted and begins to brown. Repeat with the second half of dough.
Source:http://browneyedbaker.com
Prep Time: 15 minutes Inactive Prep Time: 30 minutes Bake Time: 12 to 15 minutes
For the crust:
2 cups all-purpose flour, plus more for kneading and dusting
pizza peel
1 tablespoon granulated sugar
1 teaspoon salt
4 ounces (½ cup) unsalted butter, cubed and chilled
2/3 cup warm water
½ teaspoon instant yeast
For the pizza:
Olive oil
Shredded provolone cheese
Grated Romano cheese
Garlic powder
Dried basil
Dried oregano
Roma tomatoes, thinly sliced
Garlic cloves, finely minced
Salt & pepper
Directions:
1. Preheat oven to 500 degrees F (or as hot as your oven will get). If using a pizza stone, preheat it along with the oven. If not using a pizza stone, line two baking sheets with parchment paper and set aside.
2. In a large bowl, whisk together the flour, sugar and salt. Add the cubed, chilled butter and, using a pastry blender or your fingers, work the butter into the flour mixture until it is mostly incorporated and looks like coarse sand. In a large measuring cup or small bowl, combine the warm water and instant yeast. Add to the flour mixture and, using a fork, combine until the mixture is evenly moistened. Turn out onto a floured surface and knead for a minute or so until the dough comes together and is smooth. Divide the dough in two, shape into balls, cover with a damp kitchen towel, and let rest for about 30 minutes.
3. If using a pizza stone, do the shaping on a floured pizza peel, if not, do the shaping directly on the parchment-lined baking sheet (flour as needed). Take one piece of dough and shape into a 10-inch circle. I just use my hands, but you can use a rolling pin if that’s easier for you, just use a light touch. With a fork, prick the surface of the dough and bake for approximately 5 minutes. Remove from the oven, brush with olive oil, and top with Romano cheese, garlic powder, dried basil and oregano, then top with shredded provolone cheese. Add the slices of tomato, the garlic, then sprinkle with salt and pepper and additional Romano cheese, if desired. Return to the oven for an additional 5 to 10 minutes, or until the cheese is melted and begins to brown. Repeat with the second half of dough.
Source:http://browneyedbaker.com
Monday, October 11, 2010
Diabetic Apple Pie
We had my in-laws over for dinner the other night. I wanted to have dessert, but my father-in-law is diabetic so I couldn't just make one of my usual desserts. I went looking for a diabetic dessert and found this gem. It was so delicious! I think that I liked it better than regular apple pie because it was not as sweet and only had one crust instead of two. I will make this again. It is so easy and flavorful, not to mention, fairly good for you.
Source: easy-diabetic-recipes.com
Recipe Ingredients:
1/4 cup sugar
3 tbsp all-purpose flour
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
4 large red Delicious apples, cored, peeled,and sliced (I used golden delicious)
2 tbsp butter, melted
1 tsp vanilla extract
1 refrigerated folded pie crust, (from 15-oz pkg)
Nonstick cooking spray, as needed
Recipe Instructions:
1. Preheat the oven to 375 degrees.
2. In a large bowl, combine the sugar, flour, cinnamon and nutmeg; mix well. Add the apples and toss to coat completely.
3. Pour the apple mixture into a 9-inch pie plate. In a small bowl, combine the butter and vanilla and pour over the apples. Cover the apples with the pie crust, pressing against the pie plate to seal, and flute, if desired.
Spray the crust with nonstick cooking spray and bake for 50 to 55 minutes, or until the crust is golden and the apples are tender.
This recipe yields 8 servings. Serving size: 1 slice.
Exchanges Per Serving: 2 1/2 Carbohydrate, 2 Fat.
Nutrition Facts: Calories 231; Calories from Fat 91; Fat 10g; Saturated Fat 5g; Cholesterol 12mg; Sodium 128mg; Carbohydrates 35g; Dietary Fiber 2g; Sugars 19g; Protein 1g.
Source: easy-diabetic-recipes.com
Recipe Ingredients:
1/4 cup sugar
3 tbsp all-purpose flour
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
4 large red Delicious apples, cored, peeled,and sliced (I used golden delicious)
2 tbsp butter, melted
1 tsp vanilla extract
1 refrigerated folded pie crust, (from 15-oz pkg)
Nonstick cooking spray, as needed
Recipe Instructions:
1. Preheat the oven to 375 degrees.
2. In a large bowl, combine the sugar, flour, cinnamon and nutmeg; mix well. Add the apples and toss to coat completely.
3. Pour the apple mixture into a 9-inch pie plate. In a small bowl, combine the butter and vanilla and pour over the apples. Cover the apples with the pie crust, pressing against the pie plate to seal, and flute, if desired.
Spray the crust with nonstick cooking spray and bake for 50 to 55 minutes, or until the crust is golden and the apples are tender.
This recipe yields 8 servings. Serving size: 1 slice.
Exchanges Per Serving: 2 1/2 Carbohydrate, 2 Fat.
Nutrition Facts: Calories 231; Calories from Fat 91; Fat 10g; Saturated Fat 5g; Cholesterol 12mg; Sodium 128mg; Carbohydrates 35g; Dietary Fiber 2g; Sugars 19g; Protein 1g.
Wednesday, October 6, 2010
Tortilla Beef and Bean Soup
We have had rainy and cold weather recently, so I decided to take advantage of it and make soup! This soup is delicious. I adapted the recipe from one of my Weight Watchers cookbooks. It turned out really well and is super healthy.
Source: Adapted from Simply Bueno - Weight Watchers
Serves 6-8
Ingredients:
1 Ib lean ground meat
1 onion, chopped
1 garlic clove, minced
2 tsp chili powder
1 tsp ground cumin
4 c beef broth
1 can diced fire roasted tomatoes with green chilies
2 cans ranch style pinto beans
1/4 c. fresh cilantro
shredded cheese
8 baked tortilla chips, coarsely broken
Directions:
1. Brown the meat in a large soup pot or dutch oven. Add the onions and garlic and saute until semi-soft. Add the chili powder and cumin, stir to distribute evenly.
2. Add the broth, tomatoes and beans; bring to a boil. Reduce the heat and simmer for 5 minutes. Just before serving, stir in the cilantro. Ladle the soup into bowls and top with cheese and tortilla chips.
Source: Adapted from Simply Bueno - Weight Watchers
Serves 6-8
Ingredients:
1 Ib lean ground meat
1 onion, chopped
1 garlic clove, minced
2 tsp chili powder
1 tsp ground cumin
4 c beef broth
1 can diced fire roasted tomatoes with green chilies
2 cans ranch style pinto beans
1/4 c. fresh cilantro
shredded cheese
8 baked tortilla chips, coarsely broken
Directions:
1. Brown the meat in a large soup pot or dutch oven. Add the onions and garlic and saute until semi-soft. Add the chili powder and cumin, stir to distribute evenly.
2. Add the broth, tomatoes and beans; bring to a boil. Reduce the heat and simmer for 5 minutes. Just before serving, stir in the cilantro. Ladle the soup into bowls and top with cheese and tortilla chips.
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