I don't usually love fried rice because of the excessive oil and eggs that are used to prepare it. However, I saw it paired with another recipe that I made on one of my favorite blogs, so I thought I would try it. It was really very good. I scaled back the oil in the recipe, I only used one egg and I incorporated more veggies to the mix.
Source:http://singforyoursupperblog.com
Originally from: Allrecipes.com
Ingredients:
2 cups enriched white rice
4 cups water
2/3 cup chopped baby carrots (I used one whole bag of frozen mixed veggies)
1/2 cup frozen green peas
2 tablespoons vegetable oil (I used 1 tbsp
2 eggs (I used 1)
soy sauce to taste
sesame oil, to taste
Directions:
Cook rice according to package directions. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain. Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.
Thursday, September 30, 2010
Kung Pao Chicken
My husband and daughter really love Asian dishes, so I try to please them and make some once in awhile. This was really good. I really loved the spicy, salty and kind of sweet combination. I would make this again. I paired it with fried rice.
Source:http://singforyoursupperblog.com
originally from: blogchef
Ingredients:
1 lb boneless, skinless chicken breasts (cut into 1” pieces)
1 tablespoon cornstarch
2 teaspoons sesame oil
3 tablespoons green onions (chopped)
3 garlic cloves (minced)
½ teaspoon crushed red pepper flakes
½ teaspoon ground ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts
Combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok (or large deep-dish skillet) over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok. Add green onions, garlic, red pepper flakes and ginger to the wok and stir fry for 15 seconds. Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly.
Source:http://singforyoursupperblog.com
originally from: blogchef
Ingredients:
1 lb boneless, skinless chicken breasts (cut into 1” pieces)
1 tablespoon cornstarch
2 teaspoons sesame oil
3 tablespoons green onions (chopped)
3 garlic cloves (minced)
½ teaspoon crushed red pepper flakes
½ teaspoon ground ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts
Combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok (or large deep-dish skillet) over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok. Add green onions, garlic, red pepper flakes and ginger to the wok and stir fry for 15 seconds. Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly.
Monday, September 27, 2010
Pork Chops alla Pizzaiola
This is a really simple, but delicious weeknight dinner. You could pair it with pasta or some veggies. I was really impressed with how delicious it was, especially since we don't like to eat pork that much.
Source:http://kelseysappleaday.blogspot.com
Originally from: Giada's Family Dinners
Ingredients:
3 TBSP olive oil
4 (1-in. thick) bone-in pork loin center-cut chops (about 12 oz. each)
salt and freshly ground black pepper
1 medium onion, thinly sliced
1/2 c. button mushrooms, sliced
3 cloves garlic, minced
2 (15-oz.) cans diced tomatoes, in juice
2 tsp. herbes de Provence
1/2 tsp. dried red pepper flakes, plus more to taste
2 TBSP chopped fresh Italian parsley leaves
Directions:
1. Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about three minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
2. Add the onion, mushrooms, and garlic to the same skillet and saute over medium heat until slightly tender, about four minutes.
3. Add the tomatoes with their juices, herbes de Provence, and 1/2 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes.
4. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.
5. To serve, place one pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.
Source:http://kelseysappleaday.blogspot.com
Originally from: Giada's Family Dinners
Ingredients:
3 TBSP olive oil
4 (1-in. thick) bone-in pork loin center-cut chops (about 12 oz. each)
salt and freshly ground black pepper
1 medium onion, thinly sliced
1/2 c. button mushrooms, sliced
3 cloves garlic, minced
2 (15-oz.) cans diced tomatoes, in juice
2 tsp. herbes de Provence
1/2 tsp. dried red pepper flakes, plus more to taste
2 TBSP chopped fresh Italian parsley leaves
Directions:
1. Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about three minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
2. Add the onion, mushrooms, and garlic to the same skillet and saute over medium heat until slightly tender, about four minutes.
3. Add the tomatoes with their juices, herbes de Provence, and 1/2 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes.
4. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.
5. To serve, place one pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.
Thursday, September 23, 2010
Roasted Cauliflower Pasta
I got the idea for this pasta from Cooking Light, but I tweaked the recipe to suit my taste. It turned out to be fantastic! I loved that it was very few ingredients, cheap and easy. I would make this a few times per week if my husband would let me! It would also be fabulous with any roasted vegetables.
Source: Adapted from Cooking Light Magazine October 2010
Serves: 4-6
Ingredients:
1 tbsp butter
1 tbsp olive oil
2 medium shallots, peeled and chopped
1 pkg mushrooms
1 head cauliflower, trimmed and cut into florets
1/2 tsp salt
1/4 tsp cayenne pepper
3 garlic cloves, finely diced
12 oz short cut whole wheat past, such as penne
1 c Parmesan cheese, grated
3 oz neufatchel cheese
2 tbsp cream or half and half
Directions:
Preheat oven to 400 degrees F.
Place cauliflower on a baking sheet and toss with olive oil and 1 tbsp salt and pepper. Bake in oven until semi-soft and light brown.
Cook pasta to al dente
In a large sauce pan, melt butter and saute onions, garlic and mushrooms
Once mushrooms are soft, add neufatchel cheese and melt stirring frequently.
Add cream, Parmesan cheese and a little pasta water to create a light sauce.
Add in the cauliflower and pasta to the sauce and stir until blended.
Source: Adapted from Cooking Light Magazine October 2010
Serves: 4-6
Ingredients:
1 tbsp butter
1 tbsp olive oil
2 medium shallots, peeled and chopped
1 pkg mushrooms
1 head cauliflower, trimmed and cut into florets
1/2 tsp salt
1/4 tsp cayenne pepper
3 garlic cloves, finely diced
12 oz short cut whole wheat past, such as penne
1 c Parmesan cheese, grated
3 oz neufatchel cheese
2 tbsp cream or half and half
Directions:
Preheat oven to 400 degrees F.
Place cauliflower on a baking sheet and toss with olive oil and 1 tbsp salt and pepper. Bake in oven until semi-soft and light brown.
Cook pasta to al dente
In a large sauce pan, melt butter and saute onions, garlic and mushrooms
Once mushrooms are soft, add neufatchel cheese and melt stirring frequently.
Add cream, Parmesan cheese and a little pasta water to create a light sauce.
Add in the cauliflower and pasta to the sauce and stir until blended.
Monday, September 20, 2010
Peanut Butter Banana Bread
Every time I have ripe bananas I make banana bread. I usually make Paula Deen's recipe because it is so moist and flavorful, but this time I decided to go outside of the box and try something new. I saw this recipe in my newest edition of Cooking Light Magazine.
What caught my attention was the addition of peanut butter, which is one of my favorite things! Sadly, the bread didn't have much of a peanut butter flavor at all, but it was still moist and delicious. I would make it again especially since it didn't have any oil and very little butter. The recipe also has a glaze that you can make for the top, but I omitted it. I like my banana bread to be more like bread than dessert.
Also, it took longer to cook than what the recipe indicates. I cooked it for about 15minutes extra, but I checked it several times in between to make sure that it didn't burn.
Source: Cooking Light Magazine October 2010
Yield: 16 servings
Ingredients:
Bread:
1.5 c. mashed ripe bananas
1/3 c plain fat-free yogurt
1/3 c creamy peanut butter
3 tbsp butter, melted
2 large eggs
1/2 c granualated sugar
1/2 c brown sugar
1.5 c all-purpose flour
1/4 c ground flaxseed
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/8 tsp ground allspice
2 tbsp chopped dry-roasted peanuts (I omitted)
Cooking spray
Glaze:
1/3 c powdered sugar
1 tbsp low-fat milk
1 tbsp creamy peanut butter
Directions:
1. Preheat oven to 350 degrees F
2. Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add sugars and beat until blended.
3. Combine flour and next 5 ingredients in a small bowl. Add flour to banana mixture; beat until just blended. Stir in nuts. Pour batter into a 9x5" loaf pan coated with cooking spray. Bake at 350 for 1 hr and 5 minutes pr until a wooden toothpick inserted in the middle comes out clean. Remove from oven cool 10 minutes on a wire rack. Remove bread from pan; cool completely.
4. To prepare glaze, combine powdered sugar, milk and peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.
What caught my attention was the addition of peanut butter, which is one of my favorite things! Sadly, the bread didn't have much of a peanut butter flavor at all, but it was still moist and delicious. I would make it again especially since it didn't have any oil and very little butter. The recipe also has a glaze that you can make for the top, but I omitted it. I like my banana bread to be more like bread than dessert.
Also, it took longer to cook than what the recipe indicates. I cooked it for about 15minutes extra, but I checked it several times in between to make sure that it didn't burn.
Source: Cooking Light Magazine October 2010
Yield: 16 servings
Ingredients:
Bread:
1.5 c. mashed ripe bananas
1/3 c plain fat-free yogurt
1/3 c creamy peanut butter
3 tbsp butter, melted
2 large eggs
1/2 c granualated sugar
1/2 c brown sugar
1.5 c all-purpose flour
1/4 c ground flaxseed
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/8 tsp ground allspice
2 tbsp chopped dry-roasted peanuts (I omitted)
Cooking spray
Glaze:
1/3 c powdered sugar
1 tbsp low-fat milk
1 tbsp creamy peanut butter
Directions:
1. Preheat oven to 350 degrees F
2. Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add sugars and beat until blended.
3. Combine flour and next 5 ingredients in a small bowl. Add flour to banana mixture; beat until just blended. Stir in nuts. Pour batter into a 9x5" loaf pan coated with cooking spray. Bake at 350 for 1 hr and 5 minutes pr until a wooden toothpick inserted in the middle comes out clean. Remove from oven cool 10 minutes on a wire rack. Remove bread from pan; cool completely.
4. To prepare glaze, combine powdered sugar, milk and peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.
Monday, September 13, 2010
Salsa Verde Chicken Soup with Dumplings
This is a good chicken stew recipe. I loved the addition of salsa verde! I made a few adjustments such as, I added cumin, carrots and celery to the recipe because that is what I like in my chicken soup. I also used homemade chicken stock, which made the recipe extra flavorful. I wasn't crazy about the dumplings though. I think that it would be better with noodles instead of dumplings.
Serves 8
Source:http://savorysweetlife.com/
Chicken
1/2 stick (4 tablespoons) butter ( I used 1 tbsp)
1/2 cup all-purpose flour ( I used 1/4 cup)
1 can (14.5 ounces) chicken broth
1 jar (15 ounces) salsa verde (2 cups)
1 can (5 ounces) evaporated milk
4 carrots, peeled and chopped
2 large celery stalks, finely chopped
1 tsp cumin
1 large rotisserie chicken, meat deboned and left in large chunks (about 6 cups)
Dumplings
1 cup whole milk ( I used 1%)
3 tablespoons unsalted butter
1 1/2 cups bleached all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup thinly sliced scallion greens
1/4 cup chopped fresh cilantro
DIRECTIONS:
Chicken: Heat butter over medium-high heat in a large (11 – 12 inch), deep ovenproof skillet or 5-6 quart Dutch oven. Add in carrots, celery and cumin. Mix well and cook until semi-soft, about 5 minutes. Whisk in flour to make a paste. Mix broth, salsa verde, and evaporated milk and whisk in all at once. Whisk, vigorously at first, until mixture simmers and thickens to sauce consistency. Stir in chicken, heat through, and cover to keep warm. Meanwhile, adjust oven rack to lower-middle position and heat oven to 400 degrees.
Dumplings: Heat milk and butter in a small saucepan until steamy. Mix flour, cornmeal, baking powder, salt, scallions, and cilantro in a medium bowl with a fork. Stir in milk mixture to form a smooth, firm dough. Pinch off Ping-Pong-ball-size pieces of dough with your fingers and drop onto chicken mixture. Return chicken to a simmer over medium-high heat. Cover and transfer pan to oven and bake until dumplings are cooked through, 15 to 20 minutes. Serve.
Serves 8
Source:http://savorysweetlife.com/
Chicken
1/2 stick (4 tablespoons) butter ( I used 1 tbsp)
1/2 cup all-purpose flour ( I used 1/4 cup)
1 can (14.5 ounces) chicken broth
1 jar (15 ounces) salsa verde (2 cups)
1 can (5 ounces) evaporated milk
4 carrots, peeled and chopped
2 large celery stalks, finely chopped
1 tsp cumin
1 large rotisserie chicken, meat deboned and left in large chunks (about 6 cups)
Dumplings
1 cup whole milk ( I used 1%)
3 tablespoons unsalted butter
1 1/2 cups bleached all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup thinly sliced scallion greens
1/4 cup chopped fresh cilantro
DIRECTIONS:
Chicken: Heat butter over medium-high heat in a large (11 – 12 inch), deep ovenproof skillet or 5-6 quart Dutch oven. Add in carrots, celery and cumin. Mix well and cook until semi-soft, about 5 minutes. Whisk in flour to make a paste. Mix broth, salsa verde, and evaporated milk and whisk in all at once. Whisk, vigorously at first, until mixture simmers and thickens to sauce consistency. Stir in chicken, heat through, and cover to keep warm. Meanwhile, adjust oven rack to lower-middle position and heat oven to 400 degrees.
Dumplings: Heat milk and butter in a small saucepan until steamy. Mix flour, cornmeal, baking powder, salt, scallions, and cilantro in a medium bowl with a fork. Stir in milk mixture to form a smooth, firm dough. Pinch off Ping-Pong-ball-size pieces of dough with your fingers and drop onto chicken mixture. Return chicken to a simmer over medium-high heat. Cover and transfer pan to oven and bake until dumplings are cooked through, 15 to 20 minutes. Serve.
Homemade Chicken Stock
I have always wanted to make chicken stock, but was always intimidated by it. I can't believe I never tried it before, it was so easy and so much better than the canned/box varieties. The canned box varieties are good for a time crunch though as this is kind of time consuming.
Source: http://simplyrecipes.com
1. Put the leftover bones and skin from a chicken carcass into a large stock pot and cover with cold water. Add veggies like celery, onion, carrots, parsley.
2. Add salt and pepper, about 1/2 tsp of salt, 1/4 tsp of pepper.
3. Bring to a boil and immediately reduce heat to bring the stock to barely a simmer.
4. Simmer uncovered at least 4 hours, occasionally skimming off the foam that comes to the surface.
5. Remove the bones and strain the stock.
6. If making stock for future use in soup you may want to reduce the stock by simmering a few hours longer to make it more concentrated and easier to store.
Source: http://simplyrecipes.com
1. Put the leftover bones and skin from a chicken carcass into a large stock pot and cover with cold water. Add veggies like celery, onion, carrots, parsley.
2. Add salt and pepper, about 1/2 tsp of salt, 1/4 tsp of pepper.
3. Bring to a boil and immediately reduce heat to bring the stock to barely a simmer.
4. Simmer uncovered at least 4 hours, occasionally skimming off the foam that comes to the surface.
5. Remove the bones and strain the stock.
6. If making stock for future use in soup you may want to reduce the stock by simmering a few hours longer to make it more concentrated and easier to store.
Thursday, September 9, 2010
Israeli Couscous with Apples, Cranberries and Herbs
This is a wonderful pasta that can be served warm or cold. Next time I think that I will add grilled chicken for more protein, but other than that it was flavorful and easy. I couldn't find Israeli couscous so I used orzo pasta.
Source: Giada De Laurentiis @ Food Network.com
Ingredients for the Couscous:
2 tablespoons olive oil
2 cups Israeli couscous (or barley or orzo)
4 cups low-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 medium green apple, diced
1 cup dried cranberries
1/2 cup slivered almonds, toasted, see Cook's Note
Vinaigrette:
1/4 cup apple cider vinegar
2 tablespoons maple syrup
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil
Directions:
For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.
For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.
Cook's Note: To toast the almonds, preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Cool completely before using.
Source: Giada De Laurentiis @ Food Network.com
Ingredients for the Couscous:
2 tablespoons olive oil
2 cups Israeli couscous (or barley or orzo)
4 cups low-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 medium green apple, diced
1 cup dried cranberries
1/2 cup slivered almonds, toasted, see Cook's Note
Vinaigrette:
1/4 cup apple cider vinegar
2 tablespoons maple syrup
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil
Directions:
For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.
For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.
Cook's Note: To toast the almonds, preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Cool completely before using.
Wednesday, September 8, 2010
Spicy Honey Brushed Chicken
This is my favorite recipe for chicken. I love this rub! I have used it for all kinds of meat, not just chicken. It is sweet, smoky and spicy. The recipe calls for using the broiler, but I usually grill it for the extra smoky flavor.
Source: Cooking Light Magazine
Serves 4
Ingredients:
2 tsp garlic powder
2 tsp chili powder
1 tsp salt
1 tsp ground cumin
1 tsp paprika
1/2 tsp ground red pepper
8 boneless chicken thighs (I prefer breasts, so that is what I use)
Cooking spray
6 tbsp honey
2 tsp cider vinegar
Directions:
1. Preheat broiler
2. Combine first 6 ingredients in a large bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
3. Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 c honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.
Source: Cooking Light Magazine
Serves 4
Ingredients:
2 tsp garlic powder
2 tsp chili powder
1 tsp salt
1 tsp ground cumin
1 tsp paprika
1/2 tsp ground red pepper
8 boneless chicken thighs (I prefer breasts, so that is what I use)
Cooking spray
6 tbsp honey
2 tsp cider vinegar
Directions:
1. Preheat broiler
2. Combine first 6 ingredients in a large bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
3. Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 c honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.
Tuesday, September 7, 2010
Honey Apple Peanut Butter Tart
If you are looking for an easy dessert without a lot of ingredients, then make this one!
Source: http://picky-palate.com
Ingredients:
1 sheet Puff Pastry, thawed
1/2 Cup creamy peanut butter
2 Tablespoons honey, warmed plus 4 Tablespoons for drizzling
2 apples of choice, sliced thinly
2 Tablespoons granulated sugar
Powdered sugar for dusting
Directions:
1. Preheat oven to 350 degrees F. Slice puff pastry dough into 3 equal size rectangles and place onto a silpat lined baking sheet. Warm peanut butter in a microwave safe bowl until liquid like. Drizzle in 2 Tablespoons of honey, stir then spread evenly over 3 pastry rectangles leaving 1/2 inch border around edges. Layer apple slices neatly over top of peanut butter, drizzle with warm honey, sprinkle with sugar then bake for 30-35 minutes or until pastry is lightly browned and puffed around the edges. Let cool completely then drizzle with additional warm honey if desired and powdered sugar. Serve as whole tarts or cut each tart into fourths.
3 full tarts or 12 slices
Source: http://picky-palate.com
Ingredients:
1 sheet Puff Pastry, thawed
1/2 Cup creamy peanut butter
2 Tablespoons honey, warmed plus 4 Tablespoons for drizzling
2 apples of choice, sliced thinly
2 Tablespoons granulated sugar
Powdered sugar for dusting
Directions:
1. Preheat oven to 350 degrees F. Slice puff pastry dough into 3 equal size rectangles and place onto a silpat lined baking sheet. Warm peanut butter in a microwave safe bowl until liquid like. Drizzle in 2 Tablespoons of honey, stir then spread evenly over 3 pastry rectangles leaving 1/2 inch border around edges. Layer apple slices neatly over top of peanut butter, drizzle with warm honey, sprinkle with sugar then bake for 30-35 minutes or until pastry is lightly browned and puffed around the edges. Let cool completely then drizzle with additional warm honey if desired and powdered sugar. Serve as whole tarts or cut each tart into fourths.
3 full tarts or 12 slices
Chicken Ranch Pizza
When I saw this recipe, I had to try it. I was first intrigued by it because the sauce is Ranch dressing instead of a basic red pizza sauce. I thought that it was hands down the best pizza that I have made! I made a few changes to the recipe, such as omit the chicken because I didn't have any and I also used grilled corn. I think the grilled corn was such a great addition because I love anything sweet, even on pizza! Pepperjack cheese would be an awesome addition as well!
Source: http://annies-eats.com
Ingredients:
½ batch of pizza dough
¼ cup Ranch dressing
¾ cup shredded mozzarella cheese
½-1 grilled chicken breast, chopped into bite-sized pieces
1 tomato, seeded and diced
2-3 green onions, chopped
¾ cup shredded cheddar cheese (I used sharp cheddar)
1/2 c grilled corn
Directions:
Preheat the oven and a pizza stone to 500° F. Allow the stone to heat for at least 30 minutes. In the mean time, cut a round of parchment paper the size of your pizza stone. (Alternatively, use a pizza peel.) Sprinkle lightly with cornmeal or semolina flour. Gently roll out the pizza dough into a large circle, leaving a thicker ring around the edge for the crust. Spread the Ranch dressing in a thin layer evenly over the unbaked crust. Sprinkle with shredded mozzarella. Top with grilled chicken, tomato and green onions. Sprinkle with shredded cheddar. Once assembled, carefully transfer the parchment round and pizza to the preheated baking stone and return to the oven. Bake for 10-12 minutes, or until the cheese is melted and browned. Slice, serve, and enjoy!
Source: http://annies-eats.com
Ingredients:
½ batch of pizza dough
¼ cup Ranch dressing
¾ cup shredded mozzarella cheese
½-1 grilled chicken breast, chopped into bite-sized pieces
1 tomato, seeded and diced
2-3 green onions, chopped
¾ cup shredded cheddar cheese (I used sharp cheddar)
1/2 c grilled corn
Directions:
Preheat the oven and a pizza stone to 500° F. Allow the stone to heat for at least 30 minutes. In the mean time, cut a round of parchment paper the size of your pizza stone. (Alternatively, use a pizza peel.) Sprinkle lightly with cornmeal or semolina flour. Gently roll out the pizza dough into a large circle, leaving a thicker ring around the edge for the crust. Spread the Ranch dressing in a thin layer evenly over the unbaked crust. Sprinkle with shredded mozzarella. Top with grilled chicken, tomato and green onions. Sprinkle with shredded cheddar. Once assembled, carefully transfer the parchment round and pizza to the preheated baking stone and return to the oven. Bake for 10-12 minutes, or until the cheese is melted and browned. Slice, serve, and enjoy!
Basic Pizza Dough
When I make pizza, I usually use whole wheat dough, but this time I wanted to make a pizza that I didn't think would taste as well with whole wheat and I wanted a recipe that made more than one pizza so I could freeze half for later use. I found the recipe for this one on Annie's Eats, which is my favorite food blog ever. Like every recipe on Annie's blog, this did not dissapoint.
Source: http://www.annies-eats.com/
Ingredients:
½ cup warm water (about 110°)
1 envelope (2 ¼ tsp.) instant yeast
1 ¼ cups water, at room temperature
2 tbsp. extra-virgin olive oil
4 cups (22 oz.) bread flour, plus more for dusting
1 ½ tsp. salt
olive oil or non-stick cooking spray for greasing the bowl
Directions:
Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine.
Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 ½ to 2 hours. Press the dough to deflate it.
To bake, place a pizza stone in the lower third of the oven. Heat the oven to 500° for at least 30 minutes. Turn the dough out onto a lightly floured work surface. Divide the dough into two equal pieces. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.
Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal. Top as desired. Slide the dough onto the pizza stone. Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes. Repeat with remaining ball of dough or freeze for later use.
Source: adapted from Brown Eyed Baker, originally from Baking Illustrated by the Editors of Cook’s Illustrated Magazine
Source: http://www.annies-eats.com/
Ingredients:
½ cup warm water (about 110°)
1 envelope (2 ¼ tsp.) instant yeast
1 ¼ cups water, at room temperature
2 tbsp. extra-virgin olive oil
4 cups (22 oz.) bread flour, plus more for dusting
1 ½ tsp. salt
olive oil or non-stick cooking spray for greasing the bowl
Directions:
Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine.
Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 ½ to 2 hours. Press the dough to deflate it.
To bake, place a pizza stone in the lower third of the oven. Heat the oven to 500° for at least 30 minutes. Turn the dough out onto a lightly floured work surface. Divide the dough into two equal pieces. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.
Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal. Top as desired. Slide the dough onto the pizza stone. Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes. Repeat with remaining ball of dough or freeze for later use.
Source: adapted from Brown Eyed Baker, originally from Baking Illustrated by the Editors of Cook’s Illustrated Magazine
Wednesday, September 1, 2010
Baked Spaghetti
This is a variation of a Martha Stewart recipe. I loved it because it was simple, had few ingredients and was delicious!
Source: Martha Stewart Everyday Food
Serves 6
Ingredients:
3/4 Ib whole wheat spaghetti
1 onion, diced
1 Ib lean ground beef or turkey
2 garlic cloves
2 - 15 oz cans of diced tomatoes with green chilies ( I used the tomatoes with green chilies because I had them in the pantry and it added some spice to the sauce, but you could use regular diced tomatoes, crushed tomatoes or even whole tomatoes, if you wish!)
1 tsp ground oregano
2 c mozzarella cheese
1/4 c grated Parmesan for serving
s&p to taste
Directions:
1. Preheat oven to 400 degrees F.
2. Bring water to a boil in a large stockpot. Add spaghetti and cook to almost Al dente. You don't want your pasta too soft because it will bake in the oven as well.
3. Brown the beef in a large skillet and add onions. Cook until meat is not pink and onions are soft. Add the oregano just before the meat has finished cooking to add the most flavor.
4. Puree the tomatoes and garlic in a food processor or blender and set aside.
5. Combine the meat, pasta, sauce and 1 c. of the mozzarella cheese. Stir to incorporate.
6. Spray a 9x13 casserole pan with cooking spray and add pasta to it. Sprinkle the remainder of the mozzarella cheese on top.
7. Bake for 25 minutes or until cheese is slightly brown and crispy.
8. Sprinkle Parmesan cheese for serving (optional).
Source: Martha Stewart Everyday Food
Serves 6
Ingredients:
3/4 Ib whole wheat spaghetti
1 onion, diced
1 Ib lean ground beef or turkey
2 garlic cloves
2 - 15 oz cans of diced tomatoes with green chilies ( I used the tomatoes with green chilies because I had them in the pantry and it added some spice to the sauce, but you could use regular diced tomatoes, crushed tomatoes or even whole tomatoes, if you wish!)
1 tsp ground oregano
2 c mozzarella cheese
1/4 c grated Parmesan for serving
s&p to taste
Directions:
1. Preheat oven to 400 degrees F.
2. Bring water to a boil in a large stockpot. Add spaghetti and cook to almost Al dente. You don't want your pasta too soft because it will bake in the oven as well.
3. Brown the beef in a large skillet and add onions. Cook until meat is not pink and onions are soft. Add the oregano just before the meat has finished cooking to add the most flavor.
4. Puree the tomatoes and garlic in a food processor or blender and set aside.
5. Combine the meat, pasta, sauce and 1 c. of the mozzarella cheese. Stir to incorporate.
6. Spray a 9x13 casserole pan with cooking spray and add pasta to it. Sprinkle the remainder of the mozzarella cheese on top.
7. Bake for 25 minutes or until cheese is slightly brown and crispy.
8. Sprinkle Parmesan cheese for serving (optional).
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