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.
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