Jeff loves Au Gratin Potatoes so I decided to make them from scratch for his b-day dinner. Everyone who would try them loved them...i.e. me, Jeff and Amelia. : ) And they're really not hard to make.
The original recipe calls for sliced onions to be layered with the potatoes, but I just used a little onion powder in the sauce instead, since Jeff would not have eaten these otherwise. : )
Creamy Au Gratin Potatoes
4 medium russet potatoes, peeled and sliced into 1/4" slices
1 onion, sliced into thin rings (or about 1/4 tsp. onion powder)
salt and pepper to taste
3 Tbsp butter
3 Tbsp all-purpose flour
1/2 tsp. salt
2 C. milk
1 1/2 C. shredded Cheddar cheese *
Preheat the oven to 400°. Butter a 2-quart casserole dish.
Layer 1/2 of the potatoes into the bottom of the prepared dish. Top with the onion slices, if using, and add the remaining potatoes on top of the onions.
Season with salt and pepper to taste.
In a medium size saucepan, melt the butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven, or until potatoes are done.
(To speed it up a bit, I pre-cooked the potatoes in the microwave for about 10 minutes and then sliced them up. Then I only had to bake this for about 30-40 minutes in the oven.)
Serves 4
Recipe from allrecipes.com
Sunday, December 23, 2012
Maple Fudge
This fudge is just divine. It might be easy to eat the whole pan without even thinking about it so it's one of those recipes to share. :) I used fat-free evaporated milk (which is just made with skim milk) and it worked great. Nothing better than healthy fudge! haha.
Maple Fudge
1 C butter, cubed
2 C packed brown sugar
1 can (5oz) evaporated milk
1 tsp maple flavoring (such as Mapleine)
1/2 tsp vanilla
1/8 tsp salt
2 C powdered sugar
Line an 8-in square pan with foil; spray foil with non-stick cooking spray.
In a large saucepan, combine butter, brown sugar and milk. Bring to a full boil over medium heat, stirring constantly. Cook for 10 minutes, stirring frequently. Remove from heat.
Stir in maple flavoring, vanilla and salt. Add powdered sugar; beat on medium speed for 2 minutes or until smooth. Immediately spread into prepared pan. Cool completely.
Using foil, lift fudge out of pan. Remove foil; cut** into small squares. Store in an airtight container.
Yield: 1 3/4 pounds
**It's easiest to use a really long knife and make one cut straight down otherwise the fudge will crumble into non-square but still delicious pieces.
From Taste of Home
Maple Fudge
1 C butter, cubed
2 C packed brown sugar
1 can (5oz) evaporated milk
1 tsp maple flavoring (such as Mapleine)
1/2 tsp vanilla
1/8 tsp salt
2 C powdered sugar
Line an 8-in square pan with foil; spray foil with non-stick cooking spray.
In a large saucepan, combine butter, brown sugar and milk. Bring to a full boil over medium heat, stirring constantly. Cook for 10 minutes, stirring frequently. Remove from heat.
Stir in maple flavoring, vanilla and salt. Add powdered sugar; beat on medium speed for 2 minutes or until smooth. Immediately spread into prepared pan. Cool completely.
Using foil, lift fudge out of pan. Remove foil; cut** into small squares. Store in an airtight container.
Yield: 1 3/4 pounds
**It's easiest to use a really long knife and make one cut straight down otherwise the fudge will crumble into non-square but still delicious pieces.
From Taste of Home
Tuesday, December 18, 2012
Corn Dogs
I really don't like corn dogs from the store or fast food joints, but these are super tasty. Jeremy loves corn dogs and I tried baking corn dogs to make them a bit healthier, but that didn't work so I gave up and tried these. They're yummy!
Pour oil into a large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.
Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess.
Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on skewer, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.
Corn Dogs
Recipe courtesy Alton Brown, 2003- Prep Time: 20 min
- Inactive Prep Time: 15 min
- Cook Time: 5 min
- Serves: 8 corn dogs
Ingredients
- 1 gallon oil
- 1 to 1 ¾ cups yellow cornmeal (enough to make a fairly thick batter)
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cayenne pepper
- 2 tablespoons (approximately 1 large) jalapeno pepper, seeded and finely minced (optional)
- 1 (8.5-ounce) can cream-style corn
- 1/3 cup finely grated onion
- 1 1/2 cups buttermilk
- 4 tablespoons cornstarch, for dredging
- 2 packages hot dogs
Directions
Special equipment: 8 sets chopsticks, not separatedPour oil into a large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.
Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess.
Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on skewer, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.
Sunday, December 16, 2012
Browned Butter Snickerdoodles
These are scrumptious!
Whisk together the flour, baking soda, cream of tartar, cinnamon, and salt in a bowl and set aside. NOTE: Make sure your baking soda and cream of tartar are fresh!
Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low speed just until combined.
Chill your dough in the refrigerator (important!) until the dough is cold about 30-60 minutes. If you desire a puffier cookie, keep the dough in the fridge overnight.
Preheat the oven to 350ºF.
Once dough is chilled, measure about 2 tablespoons of dough and roll into balls. Meanwhile, mix the rolling mixture ingredients in a bowl. Roll balls in the cinnamon-sugar rolling mixture. Place dough balls on cookie sheet, 2 inches apart. If you desire a thinner cookie, flatten the tops of the cookies a tiny bit (very tiny) with your hand.
Bake the cookies 7-9 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely.
Browned Butter Snickerdoodle Cookies
|
Prep Time 40 Minutes Cook Time 10 Minutes |
Servings 20 |
Difficulty Easy |
Ingredients
- 2-½ cups All-purpose Flour
- 1/2 teaspoon Baking Soda
- 1 teaspoons Cream Of Tartar
- 1 teaspoon baking powder
- ½ teaspoons Cinnamon
- ¼ teaspoons Salt
- 2 sticks Unsalted Butter
- 1-¼ cup Dark Brown Sugar
- ½ cups Granulated Sugar
- 1 Egg
- 1 Egg Yolk
- 1 Tablespoon Vanilla Extract
- 1 Tablespoon vanilla Yogurt
- FOR THE ROLLING MIXTURE
- ¼ cups Granulated Sugar
- 2 teaspoons Cinnamon
Preparation Instructions
For the cookies:Whisk together the flour, baking soda, cream of tartar, cinnamon, and salt in a bowl and set aside. NOTE: Make sure your baking soda and cream of tartar are fresh!
Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low speed just until combined.
Chill your dough in the refrigerator (important!) until the dough is cold about 30-60 minutes. If you desire a puffier cookie, keep the dough in the fridge overnight.
Preheat the oven to 350ºF.
Once dough is chilled, measure about 2 tablespoons of dough and roll into balls. Meanwhile, mix the rolling mixture ingredients in a bowl. Roll balls in the cinnamon-sugar rolling mixture. Place dough balls on cookie sheet, 2 inches apart. If you desire a thinner cookie, flatten the tops of the cookies a tiny bit (very tiny) with your hand.
Bake the cookies 7-9 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely.
Friday, November 30, 2012
Fiesta Chicken Burritos
This makes for a simple dinner that cooks while you're away - yay! I did not make it as spicy as the original recipe says but you can play with the spice level if you prefer hotter food. I also used fat free cream cheese and that worked fine. I'm taking a burrito in my lunch today - yum. And easy - hooray. Maybe next time I'll see how it freezes but cream cheese doesn't always freeze well so...we'll see.
Fiesta Chicken Burritos
1 1/2 lbs boneless skinless chicken breasts
1 can corn, drained
1 can black beans, rinsed and drained
1 can (10oz) diced tomatoes and green chilies, undrained
1 Tbsp cumin
1 tsp salt
1 tsp paprika
1/2 tsp pepper
Dash cayenne pepper
8 oz reduced fat cream cheese
Flour tortillas
Shredded lettuce
Sliced olives
Shredded cheddar cheese
Chopped tomatoes
Salsa
Place chicken in a 4-qt slow cooker. In a large bowl combine corn, beans, tomatoes, and seasonings; pour over chicken. Cover and cook on low 7-8 hours.
Remove chicken and shred; return to slow cooker. Cut cream cheese into small squares and stir into chicken mixture. Cover and cook 15 minutes or until cheese is melted and warmed through. Stir well to combine.
Fill tortillas with chicken mixture and whatever toppings you like.
Serves 8.
**You can also add a dash of red pepper flakes and 1 jalapeno pepper, seeded and finely chopped with the corn mixture.
Altered from a recipe in Taste of Home I think.
Fiesta Chicken Burritos
1 1/2 lbs boneless skinless chicken breasts
1 can corn, drained
1 can black beans, rinsed and drained
1 can (10oz) diced tomatoes and green chilies, undrained
1 Tbsp cumin
1 tsp salt
1 tsp paprika
1/2 tsp pepper
Dash cayenne pepper
8 oz reduced fat cream cheese
Flour tortillas
Shredded lettuce
Sliced olives
Shredded cheddar cheese
Chopped tomatoes
Salsa
Place chicken in a 4-qt slow cooker. In a large bowl combine corn, beans, tomatoes, and seasonings; pour over chicken. Cover and cook on low 7-8 hours.
Remove chicken and shred; return to slow cooker. Cut cream cheese into small squares and stir into chicken mixture. Cover and cook 15 minutes or until cheese is melted and warmed through. Stir well to combine.
Fill tortillas with chicken mixture and whatever toppings you like.
Serves 8.
**You can also add a dash of red pepper flakes and 1 jalapeno pepper, seeded and finely chopped with the corn mixture.
Altered from a recipe in Taste of Home I think.
Friday, November 23, 2012
Explosive Cooking!
I was getting dinner out of the crock pot the other night and I set the lid on the stove. The stove was not on, by the way, nor had it been on for a long time. After a minute or two there was a loud pop and crash and I looked over to see this:
This is the second glass kitchen item I have had explode on me! What the heck?! Good thing it's Black Friday sale time. And I'm, of course, really glad it didn't explode on our dinner and that I wasn't holding it either. Sheesh!
This is the second glass kitchen item I have had explode on me! What the heck?! Good thing it's Black Friday sale time. And I'm, of course, really glad it didn't explode on our dinner and that I wasn't holding it either. Sheesh!
Tuesday, November 20, 2012
Double Spaghetti Squash
Back in the days of fast metabolisms, Becky and I really liked to cook a spaghetti squash with lots of butter and each eat half of it for a meal. Yum! This recipe is so good it was tempting me to eat that much again, but now my waistline isn't so forgiving so I used some self-control. And then I got to have the leftovers the next day!
I really like spaghetti squash that isn't cooked to mushiness. I prefer cooking it uncovered with a little butter, salt and pepper. If you like it softer, you can cover it while it cooks and probably get away without the butter in the first step.
Double Spaghetti Squash
1 medium spaghetti squash (about 3 lbs)
butter to taste, optional
4 oz uncooked spaghetti, broken in half
1/4 c. chopped fresh parsley (or some dried)
2 T. grated Parmesan
1 T. butter, melted
1 T. chopped fresh oregano or 1 tsp. dried -( fresh is WAY better)
1/2 tsp garlic salt
Heat oven to 350. Cut squash in half and remove the seeds (you can roast them if you want). Put about an inch or two of water in the pan you are going to use to cook the squash. Put the squash in the pan, cut side up. Sprinkle with salt and pepper to taste. Put some butter in the squash. Cook about 45 minutes or until the squash is as tender as you like it. Reserve one half for dinner tomorrow night.
Cook and drain the spaghetti.
With a fork, scrape the squash strands out and add to the spaghetti noodles, along with the remaining ingredients; toss to combine. Return spaghetti mixture to the shell if desired and serve.
Recipe altered slightly from Betty Crocker. I think. I'm pretty sure.
I really like spaghetti squash that isn't cooked to mushiness. I prefer cooking it uncovered with a little butter, salt and pepper. If you like it softer, you can cover it while it cooks and probably get away without the butter in the first step.
Double Spaghetti Squash
1 medium spaghetti squash (about 3 lbs)
butter to taste, optional
4 oz uncooked spaghetti, broken in half
1/4 c. chopped fresh parsley (or some dried)
2 T. grated Parmesan
1 T. butter, melted
1 T. chopped fresh oregano or 1 tsp. dried -( fresh is WAY better)
1/2 tsp garlic salt
Heat oven to 350. Cut squash in half and remove the seeds (you can roast them if you want). Put about an inch or two of water in the pan you are going to use to cook the squash. Put the squash in the pan, cut side up. Sprinkle with salt and pepper to taste. Put some butter in the squash. Cook about 45 minutes or until the squash is as tender as you like it. Reserve one half for dinner tomorrow night.
Cook and drain the spaghetti.
With a fork, scrape the squash strands out and add to the spaghetti noodles, along with the remaining ingredients; toss to combine. Return spaghetti mixture to the shell if desired and serve.
Recipe altered slightly from Betty Crocker. I think. I'm pretty sure.
Wednesday, November 7, 2012
Brussels Sprouts with Maple Buttered Pecans
These are SO incredibly delicious. Jeremy and I both gave them a 10!
Brussels Sprouts with Maple Buttered
Pecans
Adaped from Gourmet
½ cup pecan halves
2 Tbsp butter
1 Tbsp maple syrup (the fake stuff is
fine)
2 lb Brussels sprouts
2 cloves garlic, minced
squeeze of lemon juice
salt and pepper, to taste
In a toaster oven (or regular oven),
broil pecans until fragrant. Mix with butter and maple syrup in a
small bowl and set aside.
Trim ends of Brussels sprouts and cut
sprouts in half. Cook in boiling water until just soft.
In a skillet, melt 1 tablespoon butter
and cook drained Brussels sprouts over medium-high heat until they
begin to brown and caramelize. Add garlic and cook for another
minute. Squeeze lemon juice on top, add salt and pepper and pecan
mixture. Stir until well mixed.
Saturday, October 27, 2012
Pumpkin Crumble
These are so yummy and much tastier than regular pumpkin pie. Our neighbors told me that they'd buy me the ingredients if I made them some more!
Pumpkin Crumble
Recipe by Our Best Bites
1 boxed yellow cake mix
1-2 sticks butter (see notes in instructions)
1 16 oz can pumpkin*
2 eggs
1 can sweetened condensed milk
1 t cinnamon
1/2 t pumpkin pie spice
1/4 t ginger
1/8 t nutmeg
1/2 t salt
1/3 C chopped pecans
1/2 t additional cinnamon for topping
Preheat oven to 350.
Place 2 C of the cake mix in a bowl. Cut in 3 T chilled butter. Just use your fingers to crumble the butter until it’s in small crumbly pieces. Place mixture in a 9×13 baking dish and press flat with your fingers.
Mix pumpkin, eggs, sweetened condensed milk, and spices until smooth. Pour on top of the cake mixture in the pan.
Now take the rest of the dry cake mix and mix in 1/2 t cinnamon. Sprinkle it all over the top of the pumpkin mixture. Use a measuring cup so you have a rough measurement of how much you’re putting on. Here’s why:
Here’s a little something I learned after making the dump cake a gazillion times. Cake mixes all have different amounts in them! Different brands, different flavors, etc. Each one is slightly different in volume. I found one mix to have almost double the normal amount. Measuring the amount of cake mix you’re sprinkling on top will help you get the perfect topping ratio in the last step.
Next sprinkle on the chopped pecans. You’ll have 3 distinct layers now:
Here’s the trick: For every 1 C of cake mix you sprinkled on top, you’ll need 3 T of melted butter. Drizzle it right on top.
That butter is going to combine with the cake mix and make magic in the oven. Pop it in your 350 degree oven for about 40 minutes or so. A knife should come out without globs of pumpkin on it and the topping should be nice and golden.
You can eat it warm, at room temp, or chilled! My favorite is actually at room temp. Put a dollop of sweetened whipped cream on top. It’s also great with vanilla ice cream.
Pumpkin Crumble
Recipe by Our Best Bites
1 boxed yellow cake mix
1-2 sticks butter (see notes in instructions)
1 16 oz can pumpkin*
2 eggs
1 can sweetened condensed milk
1 t cinnamon
1/2 t pumpkin pie spice
1/4 t ginger
1/8 t nutmeg
1/2 t salt
1/3 C chopped pecans
1/2 t additional cinnamon for topping
Preheat oven to 350.
Place 2 C of the cake mix in a bowl. Cut in 3 T chilled butter. Just use your fingers to crumble the butter until it’s in small crumbly pieces. Place mixture in a 9×13 baking dish and press flat with your fingers.
Mix pumpkin, eggs, sweetened condensed milk, and spices until smooth. Pour on top of the cake mixture in the pan.
Now take the rest of the dry cake mix and mix in 1/2 t cinnamon. Sprinkle it all over the top of the pumpkin mixture. Use a measuring cup so you have a rough measurement of how much you’re putting on. Here’s why:
Here’s a little something I learned after making the dump cake a gazillion times. Cake mixes all have different amounts in them! Different brands, different flavors, etc. Each one is slightly different in volume. I found one mix to have almost double the normal amount. Measuring the amount of cake mix you’re sprinkling on top will help you get the perfect topping ratio in the last step.
Next sprinkle on the chopped pecans. You’ll have 3 distinct layers now:
Here’s the trick: For every 1 C of cake mix you sprinkled on top, you’ll need 3 T of melted butter. Drizzle it right on top.
That butter is going to combine with the cake mix and make magic in the oven. Pop it in your 350 degree oven for about 40 minutes or so. A knife should come out without globs of pumpkin on it and the topping should be nice and golden.
You can eat it warm, at room temp, or chilled! My favorite is actually at room temp. Put a dollop of sweetened whipped cream on top. It’s also great with vanilla ice cream.
Friday, October 19, 2012
Chickadilla Soup
This is the easiest soup - throw it in and let it cook. I added the potatoes because I had potatoes from the garden that I wanted to use and since they were a good addition to the soup I put it in the recipe - you can skip them if you'd like. :) Also, when you're looking at the toppings I'll just mention that the avocado pieces were really good in the soup and fresh squeezed lime juice - mmmm, mmmm! The rest were good too but those two are a must.
This recipe makes a large pot (generously serves 8) which was great because I popped some in the freezer in small containers so I could take them to work for lunch.
This recipe makes a large pot (generously serves 8) which was great because I popped some in the freezer in small containers so I could take them to work for lunch.
Chickadilla Soup
1 lb boneless skinless chicken breasts or thighs
2 (14.5 oz each) cans petite diced tomatoes
10 oz mild enchilada sauce
4 oz can mild chopped green chilies
1 quart chicken broth
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
2-3 potatoes, peeled and cubed
1/2 medium onion chopped (or 1/2 tsp onion powder)
Scant 1/4 tsp dried cilantro or 1 Tbsp chopped fresh cilantro
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/2 tsp black pepper
10 oz frozen corn
Place everything except the corn in a large crockpot. Mix. Cook on low 6-8 hours or on high 3-4 hours.
About 30 minutes before dinner, remove chicken from crockpot and add corn to soup. Shred the chicken then return to the pot; allow to cook until everything is warmed through.
Serve with: chopped avocado, shredded cheese, pita or tortilla chips, sour cream, hot sauce, lime wedges, fresh cilantro.
Altered slightly from a recipe from Kashi foods.
Tuesday, October 16, 2012
Sandwich Buns
I made these buns for dinner tonight....I wanted to make French dip sandwiches but I didn't want to go to the store with all 3 kids just for rolls, so I searched for an easy recipe and found this. They are really easy. It took more than 30 minutes for mine to rise to double their size. I sprinkled some with sesame seeds, some with sea salt and left a couple plain. And I of course had to taste test one before dinner....they're good. : )
I am going to try making them with wheat flour next time.
Homemade Sandwich Buns
1 cup milk
1/2 cup water
1 tablespoon honey
1/4 cup butter
1 egg, room temperature
4-1/2 cups flour
1 package instant yeast (2-1/4
teaspoon)
1-1/2 teaspoon salt
Heat the milk, water, honey and
butter until butter is melted. Check temperature. Depending on the temperature,
let cool to 120F. Carefully beat in egg.
Mix 2 cups of the flour, yeast and
salt. Mix into the milk mixture. Stir in the rest of the flour, 1/2 cup at a
time. Beat well after each addition.
When the dough pulls together, (it
will form a soft ball) turn it out onto a floured surface and knead until
smooth and elastic. This should take about 5 minutes. Mari used her stand
mixer, beating with the paddle attachment, then switched to the dough hook to
knead. Add a little more flour while mixing with the dough hook, a little at a
time until dough is no longer sticky.
Divide dough into 12-16 equal parts.
I used my new scale (love this and wish I had purchased it long ago) so I had
12 buns of equal size. Shape into smooth balls, flatten slightly, and place on
a silicone mat covered baking sheet.
Cover loosely with plastic film and
allow to rise in 30-40 minutes. When buns have almost doubled bake at 400°F for
10-12 minutes.
If desired, after buns have risen,
brush tops with beaten egg for a shiny glaze. You may also want to add sesame
seeds, sauteed minced onions (cooled), coarse salt, etc, then bake.
The lady who posted the recipe on her blog offers these suggestions, if you're interested. In case you don't know what to do with homemade rolls. Like, eat them plain! : )
These wonderful buns make delicious
sandwiches of any kind, and I especially like them split, toasted and buttered
for breakfast. I combined a little deli sliced turkey, chive flavored cream
cheese and a scoop of cranberry tangerine chutney and the resulting sandwich is delish.
This recipe is from Wiveswithknives.net.
Sunday, October 14, 2012
Brazilian Lemonade
In my book, anything that has sweetened condensed milk is bound to be good. These are no exception! We had them with our dinner tonight and the missionaries asked for the recipe so I thought I'd pass it along to you as well.
Brazilian Lemonade
4 juicy limes (try and find ones with thin, smooth skins; they’re the juiciest and the thin skin cuts down on the chance of your drink being bitter)
1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk
Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.
Wash limes thoroughly with soap. Cut the ends off the limes and then cut each lime into 8ths.
Place 1/2 of the limes in your blender.
Add 1/2 of the sugar water, place the lid on your blender, and pulse several times. Place a fine-mesh strainer over a pitcher (the one you’ll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk and whisk. You may want to taste test it at this point; I used giant, thick-skinned limes tonight and didn’t test it and it came out a little bitter. If it’s bitter, just add some more sugar and maybe a little more milk.
Serve immediately over lots of ice. This does not keep well, so don’t make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance).
Recipe from ourbestbites.com
Brazilian Lemonade
4 juicy limes (try and find ones with thin, smooth skins; they’re the juiciest and the thin skin cuts down on the chance of your drink being bitter)
1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk
Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.
Wash limes thoroughly with soap. Cut the ends off the limes and then cut each lime into 8ths.
Place 1/2 of the limes in your blender.
Add 1/2 of the sugar water, place the lid on your blender, and pulse several times. Place a fine-mesh strainer over a pitcher (the one you’ll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk and whisk. You may want to taste test it at this point; I used giant, thick-skinned limes tonight and didn’t test it and it came out a little bitter. If it’s bitter, just add some more sugar and maybe a little more milk.
Serve immediately over lots of ice. This does not keep well, so don’t make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance).
Recipe from ourbestbites.com
Saturday, October 13, 2012
Stovetop Broccoli and Cheese Chicken Pasta
This is a super yummy and quick dinner!
6 Tbsp butter
1/3 cup all purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups chicken broth (or two cups water and 2 tsp chicken bouillon)
1 1/2 cups shredded colby jack cheese
1/2 cup shredded cooked chicken breast
1 head broccoli, chopped and steamed
1. Prepare egg noodles according to package directions, drain and run under cool water to stop cooking.
2. Melt butter into a medium saucepan over medium heat. Whisk in flour, salt and pepper, whisking until thick and combined. Slowly whisk in chicken broth until combined. Increase heat to high and whisk until thick and bubbly. Reduce heat to low and stir in cheese until melted. Add chicken and broccoli and heat through.
**A bit of milk can be added if sauce is too thick.
Stovetop Broccoli and Cheese Chicken Pasta
12 oz egg noodles6 Tbsp butter
1/3 cup all purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups chicken broth (or two cups water and 2 tsp chicken bouillon)
1 1/2 cups shredded colby jack cheese
1/2 cup shredded cooked chicken breast
1 head broccoli, chopped and steamed
1. Prepare egg noodles according to package directions, drain and run under cool water to stop cooking.
2. Melt butter into a medium saucepan over medium heat. Whisk in flour, salt and pepper, whisking until thick and combined. Slowly whisk in chicken broth until combined. Increase heat to high and whisk until thick and bubbly. Reduce heat to low and stir in cheese until melted. Add chicken and broccoli and heat through.
**A bit of milk can be added if sauce is too thick.
Thursday, October 11, 2012
Easy French Bread
I found this recipe on Pinterest and have been wanting to give it a try. It was really easy, and it was really tasty - even Tiernan loved it! In case you don't know, Tiernan doesn't like bread (so weird, I know... he sooooo doesn't get that from me!). Anyway, it's not quite like the French bread that you buy at the store. The crust wasn't crusty and chewy, but the flavor was good and that's what matters, right? : ) I also realized that I didn't have any cornmeal, so I just sprayed the pan with Pam and they turned out fine. It took about 7 3/4 C. flour for my dough, but it will depend on the humidity that day, so just add one cup at a time.
French Bread
2 1/2 c. warm water
2 Tbsp. yeast
3 Tbsp. sugar
2 Tbsp. white vinegar
Add the above ingredients together and let sit until bubbly (about 3-5 minutes). Then add:
1 Tbsp. salt
1/3 c. Canola oil
6-7 c. flour (or a little more if it's too soft), one cup at a time--add enough until the dough is soft, not too sticky, and firm enough to mold into dough loaves.
Knead for 2-5 minutes. Put the dough into a large, greased bowl and then put in the oven with a small pot of boiling water. The water will keep the dough moist. (I actually took the water out after a bit because the dough wasn't rising very much and was very sticky. Perhaps I had too much water in there. Anyway, the dough rose much better after I removed the pan of water from the oven. So I suggest starting out with the water in there, and then removing it if you need to.)
Watch the dough and punch it down when it gets to the top of the mixing bowl. Do this every time it gets to the top of the bowl, as long as you have time to babysit it (2-5 times). Put the dough on a greased counter top and divide into 2 or 3 sections. Spray a cookie sheet with cooking spray and sprinkle a thin layer of cornmeal on the bottom of the sheet. Roll the dough balls into rectangle/long French bread shapes. Slash tops of bread diagonally 3-5 times and cover with a beaten egg. Preheat oven to 375 and let the loaves rise 30 minutes (or until doubled). Bake at 375° for 30 minutes. Enjoy!
Recipe from dealstomeals.blogspot.com
French Bread
2 1/2 c. warm water
2 Tbsp. yeast
3 Tbsp. sugar
2 Tbsp. white vinegar
Add the above ingredients together and let sit until bubbly (about 3-5 minutes). Then add:
1 Tbsp. salt
1/3 c. Canola oil
6-7 c. flour (or a little more if it's too soft), one cup at a time--add enough until the dough is soft, not too sticky, and firm enough to mold into dough loaves.
Knead for 2-5 minutes. Put the dough into a large, greased bowl and then put in the oven with a small pot of boiling water. The water will keep the dough moist. (I actually took the water out after a bit because the dough wasn't rising very much and was very sticky. Perhaps I had too much water in there. Anyway, the dough rose much better after I removed the pan of water from the oven. So I suggest starting out with the water in there, and then removing it if you need to.)
Watch the dough and punch it down when it gets to the top of the mixing bowl. Do this every time it gets to the top of the bowl, as long as you have time to babysit it (2-5 times). Put the dough on a greased counter top and divide into 2 or 3 sections. Spray a cookie sheet with cooking spray and sprinkle a thin layer of cornmeal on the bottom of the sheet. Roll the dough balls into rectangle/long French bread shapes. Slash tops of bread diagonally 3-5 times and cover with a beaten egg. Preheat oven to 375 and let the loaves rise 30 minutes (or until doubled). Bake at 375° for 30 minutes. Enjoy!
Recipe from dealstomeals.blogspot.com
Dinosaur Slaw (Kale Salad)
I got this recipe from Family Fun magazine, and they sort of implied that the cool name for this salad might get kids to try it. I wonder whose kids would actually try something based solely on the name. I've never met any kids like that. Of course, my kids won't try anything! Ha ha! : ) But anyway, this is a really simple, but tasty salad. It was a bit too salty, so I cut the salt down in the recipe below, and if you need more salt, you can add more to your taste. : ) I also used red wine vinegar because I didn't have sherry vinegar. You could probably use whatever vinegar you like.
Dinosaur Slaw
6 to 8 large kale leave, washed
1/2 C. olive oil
2 large cloves of garlic, finely minced
4 Tbsp. sherry vinegar
1/2 tsp. Kosher salt
1 1/3 C. freshly grated Parmesan, plus extra for sprinkling
Wash the kale well, making sure to get into the curves of the leaves where dirt can hide. Strip off the kale's ruffly leaves by grasping the bottom of each stem and pulling your hand up forcefully. Discard the stems. Stack the leaves, then use a large, very sharp knife to sliver them as thin as you can. Put the slivered kale in a large bowl.
In a small saucepan, heat the oil over medium heat and saute the garlic, stirring frequently, until it's fragrant and just on the verge of browning, about two minutes. Add the salt and the vinegar and stir as the vinegar sizzles furiously, until the whole thing becomes outrageously fragrant (about 45 seconds).
Pour the dressing over the kale and toss thoroughly with tongs. Stir in the Parmesan, add salt to taste, and serve the dish with extra cheese to be sprinkled on top.
Dinosaur Slaw
6 to 8 large kale leave, washed
1/2 C. olive oil
2 large cloves of garlic, finely minced
4 Tbsp. sherry vinegar
1/2 tsp. Kosher salt
1 1/3 C. freshly grated Parmesan, plus extra for sprinkling
Wash the kale well, making sure to get into the curves of the leaves where dirt can hide. Strip off the kale's ruffly leaves by grasping the bottom of each stem and pulling your hand up forcefully. Discard the stems. Stack the leaves, then use a large, very sharp knife to sliver them as thin as you can. Put the slivered kale in a large bowl.
In a small saucepan, heat the oil over medium heat and saute the garlic, stirring frequently, until it's fragrant and just on the verge of browning, about two minutes. Add the salt and the vinegar and stir as the vinegar sizzles furiously, until the whole thing becomes outrageously fragrant (about 45 seconds).
Pour the dressing over the kale and toss thoroughly with tongs. Stir in the Parmesan, add salt to taste, and serve the dish with extra cheese to be sprinkled on top.
Wednesday, October 10, 2012
Caramelized Banana Bread with Browned Butter Glaze
Caramelized Banana Bread with Browned Butter GlazeRecipe
from Cooking
Light
Ingredients:
4 tablespoons butter, divided
3/4 cup dark brown sugar
3 medium ripe bananas
1/2 cup buttermilk
3 tablespoons canola oil
2 teaspoons vanilla extract
2 large eggs
9 ounces (about 2 cups) all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup powdered sugar
2 teaspoons milk or half and half
Instructions:
Preheat oven to 350. Spray a 9×5″ loaf pan with nonstick cooking spray and set aside.
Slice the bananas. Set aside.
Over medium-high heat, melt 3 tablespoons butter. Add the bananas and brown sugar and saute for 4 minutes, stirring frequently. Remove from heat and cool for 10 minutes.
Place the banana mixture in a large bowl or the bowl of an electric stand mixer. Beat on medium speed until smooth.
Combine the buttermilk, oil, vanilla, and eggs in a large liquid measuring cup. Set aside. Whisk together the flour, baking soda, and salt. Beginning and ending with the flour mixture, alternately add it to the banana mixture, mixing on low speed until just combined.
Pour the batter into the prepared baking pan. Bake at 350 for 45-60 minutes or until golden brown on top and a pick inserted into the center comes out with moist crumbs clinging to it. Cool for 10 minutes and then remove the bread from the pan and cool completely on a wire rack.
To prepare the glaze, melt the remaining 1 tablespoon of butter in a small saucepan or skillet over medium-high heat for 2-3 minutes or until it begins to get brown and fragrant (careful…things can go south really quickly. Be sure to remove from heat as soon as it starts to get brown.) Whisk in the powdered sugar and milk or half and half and drizzle over the cooled banana bread and allow the glaze to set before slicing.
Ingredients:
4 tablespoons butter, divided
3/4 cup dark brown sugar
3 medium ripe bananas
1/2 cup buttermilk
3 tablespoons canola oil
2 teaspoons vanilla extract
2 large eggs
9 ounces (about 2 cups) all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup powdered sugar
2 teaspoons milk or half and half
Instructions:
Preheat oven to 350. Spray a 9×5″ loaf pan with nonstick cooking spray and set aside.
Slice the bananas. Set aside.
Over medium-high heat, melt 3 tablespoons butter. Add the bananas and brown sugar and saute for 4 minutes, stirring frequently. Remove from heat and cool for 10 minutes.
Place the banana mixture in a large bowl or the bowl of an electric stand mixer. Beat on medium speed until smooth.
Combine the buttermilk, oil, vanilla, and eggs in a large liquid measuring cup. Set aside. Whisk together the flour, baking soda, and salt. Beginning and ending with the flour mixture, alternately add it to the banana mixture, mixing on low speed until just combined.
Pour the batter into the prepared baking pan. Bake at 350 for 45-60 minutes or until golden brown on top and a pick inserted into the center comes out with moist crumbs clinging to it. Cool for 10 minutes and then remove the bread from the pan and cool completely on a wire rack.
To prepare the glaze, melt the remaining 1 tablespoon of butter in a small saucepan or skillet over medium-high heat for 2-3 minutes or until it begins to get brown and fragrant (careful…things can go south really quickly. Be sure to remove from heat as soon as it starts to get brown.) Whisk in the powdered sugar and milk or half and half and drizzle over the cooled banana bread and allow the glaze to set before slicing.
Monday, October 8, 2012
Rigatoni with Bacon and Mushrooms
Super yummy! The original recipe called for chicken but I left it out and I don't think I'd like it as much with chicken.
Rigatoni with Bacon and Mushrooms
Ingredients
1-lb rigatoni or penne noodles
4 slices bacon
1/2 small onion, chopped
2 cloves garlic, minced
8-ounces mushrooms, cut into quarters
1/2 cup chicken stock
1/2 cup apple juice
1 14.5-ounce can petite diced tomatoes
1/4-1/2 tsp crushed red pepper flakes
1 ½ tsp dried basil
Salt and pepper to taste
1/2 cup half and half
Parmesan cheese (optional)
Directions
Cook pasta to al dente according to directions on box. Drain and set aside.
In large skillet, cook bacon until crispy, remove from the pan. To the pan add the onions and cook until translucent then add the mushrooms, and garlic. Cook until mushrooms are soft. Increase heat to high and pour in the chicken broth and apple juice. Boil for 2 minutes, then reduce heat to medium-low and stir in the tomatoes, red pepper flakes, and basil. Simmer for 15 minutes.
Stir half and half in to sauce. Crumble bacon into the pan. Add the cooked rigatoni noodles and toss to combine.
Serve immediately with Parmesan cheese.
Rigatoni with Bacon and Mushrooms
Ingredients
1-lb rigatoni or penne noodles
4 slices bacon
1/2 small onion, chopped
2 cloves garlic, minced
8-ounces mushrooms, cut into quarters
1/2 cup chicken stock
1/2 cup apple juice
1 14.5-ounce can petite diced tomatoes
1/4-1/2 tsp crushed red pepper flakes
1 ½ tsp dried basil
Salt and pepper to taste
1/2 cup half and half
Parmesan cheese (optional)
Directions
Cook pasta to al dente according to directions on box. Drain and set aside.
In large skillet, cook bacon until crispy, remove from the pan. To the pan add the onions and cook until translucent then add the mushrooms, and garlic. Cook until mushrooms are soft. Increase heat to high and pour in the chicken broth and apple juice. Boil for 2 minutes, then reduce heat to medium-low and stir in the tomatoes, red pepper flakes, and basil. Simmer for 15 minutes.
Stir half and half in to sauce. Crumble bacon into the pan. Add the cooked rigatoni noodles and toss to combine.
Serve immediately with Parmesan cheese.
Sunday, October 7, 2012
Strawberries and Cream Cheese Muffins
These are super fantastic. Jeremy said they're his new favorite muffin. They take a bit of extra time, but I think you could make the cream cheese mixture and slice the strawberries the night before to cut down on work in the morning.
Directions:
Pre-heat oven to 400 degrees.
Put paper liners in the cups of your muffin pan, or use nonstick baking spray liberally.
Cut up your berries and set them aside.
In a small bowl, mix together with a spoon the cream cheese, 1/3 cup sugar, 1 and 1/2 Tbsp. beaten egg, and 1/4 tsp. vanilla extract. Mix until almost all the lumps are gone. Set this aside, but don't chill it.
Melt the butter slowly in a sauce pan on low heat. Add the vanilla extract, almond extract, and the milk into the butter, stirring to combine. Cool until the mixture is just warm, then whisk in the eggs.
Thoroughly combine with a whisk, in a large mixing bowl, the flour, sugar, baking powder, and salt.
Make a well in the center of the dry ingredients. Pour all of the butter and milk mixture into the dry ingredients, blending just until combined. Don't overmix. It's okay if a few little flour streaks are still evident.
Using a portion scoop, fill each muffin cup barely half full. Scatter a few pieces of strawberry on top.
Using a small spoon, dab a generous teaspoonful or so of the cream cheese mixture on top of the berries.
On top of that, add on another tablespoon or two so of the muffin batter.
On top of that, add a few more pieces of strawberry. Push them in just slightly.
Sprinkle the tops of the unbaked muffins very generously with coarse sugar.
Bake the muffins for about 12 to 18 minutes, until they're light golden on top and a toothpick inserted in the center comes out mostly clean. The middle of the cupcake should be kind of firm when lightly pressed with a finger. Check on the muffins early, and if they're browning too fast, lightly cover the pan with a sheet of foil.
Let the muffins cool in the pan, on a rack, for a couple of minutes, then carefully remove them from the pan to cool on the rack.
Strawberries
and Cream Cheese Muffins
Ingredients:
Ingredients:
- 1 cup milk
- 1/2 cup unsalted butter
- 1 1/2 tsp. vanilla extract
- 1/8 tsp. almond extract
- 2 large eggs
- 2 cups All Purpose flour
- 3/4 cup granulated sugar
- 2 and 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup fresh ripe
strawberries chopped into very small pieces (the redder and sweeter,
the better!)
- 4 oz. cream cheese, very soft
- 1 and 1/2 Tbsp. of liquid from one whole egg that's been beaten lightly
- 1/3 cup granulated sugar
- 1/4 tsp. vanilla extract
Directions:
Pre-heat oven to 400 degrees.
Put paper liners in the cups of your muffin pan, or use nonstick baking spray liberally.
Cut up your berries and set them aside.
In a small bowl, mix together with a spoon the cream cheese, 1/3 cup sugar, 1 and 1/2 Tbsp. beaten egg, and 1/4 tsp. vanilla extract. Mix until almost all the lumps are gone. Set this aside, but don't chill it.
Melt the butter slowly in a sauce pan on low heat. Add the vanilla extract, almond extract, and the milk into the butter, stirring to combine. Cool until the mixture is just warm, then whisk in the eggs.
Thoroughly combine with a whisk, in a large mixing bowl, the flour, sugar, baking powder, and salt.
Make a well in the center of the dry ingredients. Pour all of the butter and milk mixture into the dry ingredients, blending just until combined. Don't overmix. It's okay if a few little flour streaks are still evident.
Using a portion scoop, fill each muffin cup barely half full. Scatter a few pieces of strawberry on top.
Using a small spoon, dab a generous teaspoonful or so of the cream cheese mixture on top of the berries.
On top of that, add on another tablespoon or two so of the muffin batter.
On top of that, add a few more pieces of strawberry. Push them in just slightly.
Sprinkle the tops of the unbaked muffins very generously with coarse sugar.
Bake the muffins for about 12 to 18 minutes, until they're light golden on top and a toothpick inserted in the center comes out mostly clean. The middle of the cupcake should be kind of firm when lightly pressed with a finger. Check on the muffins early, and if they're browning too fast, lightly cover the pan with a sheet of foil.
Let the muffins cool in the pan, on a rack, for a couple of minutes, then carefully remove them from the pan to cool on the rack.
Saturday, October 6, 2012
Italian Beef Stew
We had this for dinner last night and it was really good. It calls for a 12-oz. jar of gravy but I just made some with the Tones beef base. I also used a little less celery than the recipe calls for, because Jeff doesn't like celery. And it calls for 2 cups frozed green beans but I didn't have any frozen so I just left them out. We didn't miss them at all and so I won't use them next time I make this, but I included them in the recipe in case you want to add them. : )
Italian Beef Stew
1 pound beef stew meat, cubed
1 tsp beef base
3 large carrots, cut into 1-inch pieces (2 cups)
2 medium stalks celery, cut into 1/2-inch pieces (1 1/2 cups)
2 cloves garlic, minced
1 medium onion, diced
1/4 tsp. pepper
1 can (19 oz.) canellini beans, rinsed and drained
1 can (28 oz.) crushed tomatoes in puree, undrained
1 jar (12 oz.) beef gravy (or make your own)
2 tsp Italian seasoning
2 C. frozen green beans
Place all ingredients into a 3 1/2 to 4-quart slow cooker. Cover and cook on low for 10-12 hours. Stir in green beans. Increase heat setting to high. Cover and cook 15 minutes or until green beans are tender.
Serve with fresh bread and a nice salad.
recipe altered slightly from Betty Crocker.
Italian Beef Stew
1 pound beef stew meat, cubed
1 tsp beef base
3 large carrots, cut into 1-inch pieces (2 cups)
2 medium stalks celery, cut into 1/2-inch pieces (1 1/2 cups)
2 cloves garlic, minced
1 medium onion, diced
1/4 tsp. pepper
1 can (19 oz.) canellini beans, rinsed and drained
1 can (28 oz.) crushed tomatoes in puree, undrained
1 jar (12 oz.) beef gravy (or make your own)
2 tsp Italian seasoning
2 C. frozen green beans
Place all ingredients into a 3 1/2 to 4-quart slow cooker. Cover and cook on low for 10-12 hours. Stir in green beans. Increase heat setting to high. Cover and cook 15 minutes or until green beans are tender.
Serve with fresh bread and a nice salad.
recipe altered slightly from Betty Crocker.
Sunday, September 30, 2012
No Bake Chocolate Cookies - Version 2
I love no back chocolate cookies - yum! You know the ones you make on the stove top then put in the fridge? Yeah, we all like them. The only problem is that they have peanut butter in them so Dad and Becky can't have them which is pretty sad really. I was trying to decide what you might be able to use in place of peanut butter that would make them ok for everyone and it hit me - the thing that is the answer to most of life's important questions - Nutella! Duh. Why hadn't I thought of this before? So, I whipped up a batch to see if it would really work. It did. And it might even be an improvement on the original recipe. (Although I still love the original and will enjoy those any time!)
See, they even look the same:
So next time you make these you might consider swapping out Nutella for the peanut butter. Mmmm, mmm!
See, they even look the same:
So next time you make these you might consider swapping out Nutella for the peanut butter. Mmmm, mmm!
Monique's Rolls
My sister-in-law, Monique, always brings these rolls to family functions and we all look forward to them. Jeremy and I were talking about how good they sounded and it finally dawned on me that I could ask her for the recipe haha! She normally rolls them into crescent shapes, but I just do round rolls with them. I really like that this recipe uses some food storage items too!
Monique's Rolls
2 c. warm water
2/3 c. instant dry milk
1/2 c. butter or margarine, softened
1 Tbl. dry yeast
1/2 c. sugar
1/2 c. instant dry potatoes (pearls or flakes)
1 1/2 tsp. salt
2 eggs
Flour - enough for a soft dough (about
6-7 c.)
Mix together in the order given. Knead
for about 8 minutes or mix in stand mixer for several minutes. Let rise 1 time. Punch down and turn out
on a floured board. Divide in 2 and roll into a 10 in. circle.
Brush with butter or margarine. Using a pizza cutter, cut
the dough into 16 triangles. Starting at the wide end, roll up
in crescent roll fashion. Place on greased baking sheet with
the point on the bottom. Cover well with plastic wrap and
freeze until ready to use. Remove from the freezer about 3
hours before you wish to bake them. Makes about 3 dozen. Bake
at 375 degrees for 12-15 minutes. Brush with butter after baking.
If you are making the rolls and
baking that same day, after you roll them out and place on cookie
sheet cover with plastic wrap or towel and let rise to double the size then bake.
**To make into circle rolls, divide dough into two portions and roll into rectangle onto floured surface. Cut each dough rectangle into 12 pieces with pizza cutter and roll each piece into a ball. Place in two 9x13 pans and let rise.
Wednesday, September 26, 2012
Sweet Potato Pancakes
These pancakes are healthy and very tasty! I used a hand blender to mix the wet ingredients so I didn't really have any sweet potato chunks.
Sweet Potato Pancakes
Cook Time: 12 minutes
Ingredients:
- 3/4 cups sifted all-purpose flour
- ¾ cups whole wheat flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 1/4 cups mashed or pureed cooked sweet potatoes
- 2 eggs, beaten
- 1 1/2 cups milk
- 1/4 cup butter, melted
Preparation:
Sift dry ingredients into a mixing
bowl. Combine remaining ingredients; add to flour mixture, stirring
just until dry ingredients are moistened. Drop by 1/4 cups onto
hot greased griddle or skillet and fry, turning once, until browned
on both sides.
Tuesday, September 25, 2012
Honey Lime London Broil
This was a yummy marinade for London Broil. It probably would've been even better had I let it marinate for the full 24 hours. But, tonight our London broil only got 30 minutes to marinate. Hey - that's pretty good! : )
Honey-Lime London Broil
2 Lbs London Broil
1/4 C. Honey
3 Tbsp. Worcestershire Sauce
1 Tbsp. Soy sauce
1 Tbsp. Olive oil
1/4 C. Lime juice
3 Cloves garlic, minced
1/2 tsp. Onion powder
Measure the honey into a 2-cup measuring cup. Microwave on high for 30 seconds. Add the remaining ingredients and whisk to blend. Place meat in a large resealable bag, pour the marinaded over the meat and seal the bag. Refrigerate for 24 hours, turning occasionally. Broil 7-10 minutes per side for medium rare, or to desired doneness. Let rest 15 minutes before slicing. Slice across the grain and serve.
Recipe from a card I picked up at Sprouts
Honey-Lime London Broil
2 Lbs London Broil
1/4 C. Honey
3 Tbsp. Worcestershire Sauce
1 Tbsp. Soy sauce
1 Tbsp. Olive oil
1/4 C. Lime juice
3 Cloves garlic, minced
1/2 tsp. Onion powder
Measure the honey into a 2-cup measuring cup. Microwave on high for 30 seconds. Add the remaining ingredients and whisk to blend. Place meat in a large resealable bag, pour the marinaded over the meat and seal the bag. Refrigerate for 24 hours, turning occasionally. Broil 7-10 minutes per side for medium rare, or to desired doneness. Let rest 15 minutes before slicing. Slice across the grain and serve.
Recipe from a card I picked up at Sprouts
Monday, September 24, 2012
Cinnamon Popcorn
This stuff is addictive! It is certainly Cameron's new favorite. He had a hard time sharing with anyone.
Cinnamon Popcorn
4 qts. popped popcorn (about 1/2 c. kernels)
3/4 c. butter
2/3 c. sugar
1 T. cinnamon
Preheat oven to 300.
Place popcorn in a large bowl. Combine the butter, sugar and cinnamon in a small pot and melt together, stirring to blend. Pour over popcorn. Stir to coat, or put the lid on and shake it up.
Transfer to 2 greased 15x10x1-inch baking pans. Bake, uncovered, for 20 minutes. Store in airtight container.
Altered slightly from allrecipes.com
Cinnamon Popcorn
4 qts. popped popcorn (about 1/2 c. kernels)
3/4 c. butter
2/3 c. sugar
1 T. cinnamon
Preheat oven to 300.
Place popcorn in a large bowl. Combine the butter, sugar and cinnamon in a small pot and melt together, stirring to blend. Pour over popcorn. Stir to coat, or put the lid on and shake it up.
Transfer to 2 greased 15x10x1-inch baking pans. Bake, uncovered, for 20 minutes. Store in airtight container.
Altered slightly from allrecipes.com
Zucchini Cakes
Do you have any zucchini left? If you do, you should really try these. They are so good! They were made as a vegetarian alternative to crab cakes. You can either fry or bake these. I opted for baking because me and frying aren't the best of friends. And it takes way longer.
The original recipe recommends using fresh bread crumbs from a baguette (blended up into crumbs). I didn't have a baguette on hand so I used regular breadcrumbs from a container.
I also mixed up a little variation of tartar sauce - mayonnaise, dill pickle relish, garlic powder, dill, and lemon juice. Just start with a little and add things a little at a time until it tastes good to you. Or make up your own sauce.
Zucchini Cakes
3 c. coarsely grated zucchini
1/2 tsp. salt
1 c. breadcrumbs
1 egg
2 green onions, thinly sliced
1/4 c. finely diced bell pepper (using orange or red adds a nice color - like fake crab!)
1 1/2 tsp. Old Bay seasoning
1 T. mayonnaise or plain yogurt
1 tsp. Dijon or spicy brown mustard
small dash of cayenne pepper, or more to taste
2 T. oil
1 tsp. butter
Place grated zucchini in a colander; sprinkle with salt and let stand 30 minutes. Press with paper towels to remove as much liquid as possible. Zucchini should be fairly dry, and you should end up with about 2 cups. Place zucchini and remaining ingredients (except oil and butter) in a bowl. Mix well.
To prepare for frying: Form into 8 patties the size of crab cakes. Chill. Heat oil and butter in skillet. Add patties to skillet and cook on both sides until browned. Drain on paper towels.
To prepare for baking: Form the mixture into small (1-inch) patties and put on a greased baking sheet. (I think it was easier to form them on the sheet rather than in my hand). Chill. Melt butter and mix it with the oil. Brush the tops of the patties and bake at 450 until lightly browned.
(I accidentally baked them at 400 for around 15 minutes, so it should take less time than that.)
Serve with your sauce.
Adapted slightly from Relish Magazine
The original recipe recommends using fresh bread crumbs from a baguette (blended up into crumbs). I didn't have a baguette on hand so I used regular breadcrumbs from a container.
I also mixed up a little variation of tartar sauce - mayonnaise, dill pickle relish, garlic powder, dill, and lemon juice. Just start with a little and add things a little at a time until it tastes good to you. Or make up your own sauce.
Zucchini Cakes
3 c. coarsely grated zucchini
1/2 tsp. salt
1 c. breadcrumbs
1 egg
2 green onions, thinly sliced
1/4 c. finely diced bell pepper (using orange or red adds a nice color - like fake crab!)
1 1/2 tsp. Old Bay seasoning
1 T. mayonnaise or plain yogurt
1 tsp. Dijon or spicy brown mustard
small dash of cayenne pepper, or more to taste
2 T. oil
1 tsp. butter
Place grated zucchini in a colander; sprinkle with salt and let stand 30 minutes. Press with paper towels to remove as much liquid as possible. Zucchini should be fairly dry, and you should end up with about 2 cups. Place zucchini and remaining ingredients (except oil and butter) in a bowl. Mix well.
To prepare for frying: Form into 8 patties the size of crab cakes. Chill. Heat oil and butter in skillet. Add patties to skillet and cook on both sides until browned. Drain on paper towels.
To prepare for baking: Form the mixture into small (1-inch) patties and put on a greased baking sheet. (I think it was easier to form them on the sheet rather than in my hand). Chill. Melt butter and mix it with the oil. Brush the tops of the patties and bake at 450 until lightly browned.
(I accidentally baked them at 400 for around 15 minutes, so it should take less time than that.)
Serve with your sauce.
Adapted slightly from Relish Magazine
Sunday, September 23, 2012
Raspberry-Lime Dip
This dip is super delish! And bonus! It's healthy and not fattening. I wish I had discovered it earlier in the summer since the days of delicious fruit are numbered now. We ate this with bananas, raspberries, strawberries and grapes.
Raspberry-Lime Dip
1 C fresh or frozen unsweetened raspberries, thawed and drained
1 1/4 C fat-free vanilla Greek yogurt
1/3 C packed brown sugar
1 Tbsp lime juice
1/2 tsp grated lime peel
Assorted fresh fruit
Place raspberries in a food processor or blender; cover and process until smooth. In a large bowl, whisk yogurt, brown sugar, lime juice, lime peel and raspberry puree until well blended. Chill until serving.
Serve with fruit.
Raspberry-Lime Dip
1 C fresh or frozen unsweetened raspberries, thawed and drained
1 1/4 C fat-free vanilla Greek yogurt
1/3 C packed brown sugar
1 Tbsp lime juice
1/2 tsp grated lime peel
Assorted fresh fruit
Place raspberries in a food processor or blender; cover and process until smooth. In a large bowl, whisk yogurt, brown sugar, lime juice, lime peel and raspberry puree until well blended. Chill until serving.
Serve with fruit.
Restaurant Style Salsa
This is just for Carrie! Salsa that doesn't have big chunks, but is blended well so that you can just get a little flavor on your chip instead of all those chunks. :) But, don't worry, there's still plenty of substance if you use your chip to scoop some up too.
The secret to the flavor in this recipe is a French (ha ha!) spice blend - Fines Herbes. I know it's available in the Spice Islands brand, but I'm not sure which other brands.
Restaurant Style Salsa
1 large can diced tomatoes
1 small can stewed tomatoes
1 bunch green onions, chopped
1 jalapeno pepper, seeded and chopped
1 tsp. garlic salt
1/2 tsp. Fines Herbes
1/4 tsp. oregano flakes
1 tsp. ground cumin OR fresh cilantro (to taste)
salt, optional
Combine all together in a bowl. If you're using cilantro, you don't have to chop it first and you can add the stems too. Blend to desired consistency. An immersion blender works great for this recipe.
The secret to the flavor in this recipe is a French (ha ha!) spice blend - Fines Herbes. I know it's available in the Spice Islands brand, but I'm not sure which other brands.
Restaurant Style Salsa
1 large can diced tomatoes
1 small can stewed tomatoes
1 bunch green onions, chopped
1 jalapeno pepper, seeded and chopped
1 tsp. garlic salt
1/2 tsp. Fines Herbes
1/4 tsp. oregano flakes
1 tsp. ground cumin OR fresh cilantro (to taste)
salt, optional
Combine all together in a bowl. If you're using cilantro, you don't have to chop it first and you can add the stems too. Blend to desired consistency. An immersion blender works great for this recipe.
Monday, September 10, 2012
Cookie Dough Frosting
Huh? It's true - this frosting really tastes like chocolate chip cookie dough. I used it on a dense yellow cake with chocolate chips in it, but I think the cake would be better without the chocolate chips, that way they aren't competing with the frosting.
Be warned - the frosting is extremely sweet so I don't think you need tons of it. But I'm sure there are those who would disagree!
Cookie Dough Frosting
1 cup Butter, Softened
¾ cups Brown Sugar
¼ teaspoons Kosher Salt (or regular)
4 cups Powdered Sugar
2 teaspoons Vanilla Extract
up to 2 Tablespoons Evaporated Milk (could probably do whole milk)
1 cup Mini Chocolate Chips
Beat butter, brown sugar and salt for about 3 minutes until fully combined. Beat in powdered sugar, vanilla and 1 T. milk. Continue to beat until fluffy, adding more milk if needed. Add chocolate chips.
Recipe slightly modified from Pioneer Woman's Tasty Kitchen Blog
Be warned - the frosting is extremely sweet so I don't think you need tons of it. But I'm sure there are those who would disagree!
Cookie Dough Frosting
1 cup Butter, Softened
¾ cups Brown Sugar
¼ teaspoons Kosher Salt (or regular)
4 cups Powdered Sugar
2 teaspoons Vanilla Extract
up to 2 Tablespoons Evaporated Milk (could probably do whole milk)
1 cup Mini Chocolate Chips
Beat butter, brown sugar and salt for about 3 minutes until fully combined. Beat in powdered sugar, vanilla and 1 T. milk. Continue to beat until fluffy, adding more milk if needed. Add chocolate chips.
Recipe slightly modified from Pioneer Woman's Tasty Kitchen Blog
Saturday, September 8, 2012
Pesto Tortellini Soup
This is a yummy and super quick soup recipe. I used a broccoli, cauliflower and carrot mix for my veggies. I also didn't measure my pesto... I had some frozen in ice cube tray portions and I used two cubes worth of pesto.
Pesto Tortellini Soup
1/2 small onion, diced
2 cloves garlic, minced
1 Tbsp butter
5 C chicken broth
1 (9 oz) pkg cheese tortellini
2 C frozen mixed veggies
1/4 C prepared pesto
In stockpot, melt butter over medium heat and saute onion until soft. Add garlic and saute until fragrant. Add chicken broth and bring to a boil. Add tortellini and boil until almost done. Add vegetables and pesto and simmer until heated through. Garnish with Parmesan cheese.
Pesto Tortellini Soup
1/2 small onion, diced
2 cloves garlic, minced
1 Tbsp butter
5 C chicken broth
1 (9 oz) pkg cheese tortellini
2 C frozen mixed veggies
1/4 C prepared pesto
In stockpot, melt butter over medium heat and saute onion until soft. Add garlic and saute until fragrant. Add chicken broth and bring to a boil. Add tortellini and boil until almost done. Add vegetables and pesto and simmer until heated through. Garnish with Parmesan cheese.
Easier Bavarian Cream
I found an easier Bavarian Cream recipe that is really tasty. This worked well for a cake filling and it would also be tasty with fresh fruit or in eclairs or cream puffs. Or in crepes. : )
Easy Bavarian Cream
Easy Bavarian Cream
8 oz cream cheese, softened
2 (3.5 oz) packages instant pudding mix
3/4 cup milk
12 oz Cool Whip, thawed
Mix together cream cheese and dry pudding mix on medium speed.
With the mixer running at medium speed, slowly add the milk. Continue to beat at medium speed for a minute or two, or until lumps have smoothed out.
Fold in (or mix on low) the Cool Whip.
Enjoy!
Recipe from cakecentral.com
Raspberry Sauce
I had some leftover Bavarian cream from a cake that I made, so I made crepes for breakfast. And I decided the perfect accompaniment would be raspberry sauce so I used the one from my old crepes cookbook. It was rather tasty! We also diced up some fresh peaches to go in the crepes....a great combo, peach and raspberry. : )
Raspberry Sauce
1 10-oz. package frozen raspberries, thawed
Cranberry juice
1/3 C. sugar
4 tsp. cornstarch
dash salt
2 Tbsp. butter
2 tsp. lemon juice
Drain berries; reserve syrup.* Add cranberry juice to syrup to make 1 1/2 cups. Add the syrup-juice mixture, sugar and salt to pan. Bring to a simmer. Mix cornstarch with about 2 tablespoons of cranberry juice until smooth. Stir into sauce and bring back to a simmer; allow sauce to simmer until it has thickened. Add butter and lemon juice and stir until butter is melted. Serve immediately or chill and serve cold. You can also strain out the seeds if you prefer.
*I didn't have any syrup in my frozen raspberries, so I only used cranberry juice, and I probably used about 3/4 to 1 cup of juice.
Raspberry Sauce
1 10-oz. package frozen raspberries, thawed
Cranberry juice
1/3 C. sugar
4 tsp. cornstarch
dash salt
2 Tbsp. butter
2 tsp. lemon juice
Drain berries; reserve syrup.* Add cranberry juice to syrup to make 1 1/2 cups. Add the syrup-juice mixture, sugar and salt to pan. Bring to a simmer. Mix cornstarch with about 2 tablespoons of cranberry juice until smooth. Stir into sauce and bring back to a simmer; allow sauce to simmer until it has thickened. Add butter and lemon juice and stir until butter is melted. Serve immediately or chill and serve cold. You can also strain out the seeds if you prefer.
*I didn't have any syrup in my frozen raspberries, so I only used cranberry juice, and I probably used about 3/4 to 1 cup of juice.
Friday, September 7, 2012
Round Steak Sauerbraten
This is pretty tasty. I just used canned round steak and it worked really well.
Round Steak Sauerbraten
1 1/2 cups thin cut round steak, cooked and cubed or sliced into strips
1 Tbsp vegetable oil
2 envelopes dry brown gravy mix
4 C water
2 Tbsp onion powder
1/4 C brown sugar
2 Tbsp Worcestershire sauce
1/2 tsp ground ginger
2 bay leaves
1 tsp salt
ground black pepper to taste
Mix water and gravy mix in a large saucepan. Bring to a boil, stirring constantly. Add remaining ingredients and reduce heat to low. Allow to simmer for 1 hour. Remove bay leaves before serving.
Serve over egg noodles or ziti noodles.
Round Steak Sauerbraten
1 1/2 cups thin cut round steak, cooked and cubed or sliced into strips
1 Tbsp vegetable oil
2 envelopes dry brown gravy mix
4 C water
2 Tbsp onion powder
1/4 C brown sugar
2 Tbsp Worcestershire sauce
1/2 tsp ground ginger
2 bay leaves
1 tsp salt
ground black pepper to taste
Mix water and gravy mix in a large saucepan. Bring to a boil, stirring constantly. Add remaining ingredients and reduce heat to low. Allow to simmer for 1 hour. Remove bay leaves before serving.
Serve over egg noodles or ziti noodles.
Tuesday, September 4, 2012
Creamy Calamari Fettuccine
This is actually my own creation! I didn't have anything planned for dinner, and we had some calamari in the freezer, which always sounds good. : ) So I made this up as I went along. You can use any color bell peppers that you like, or add other veggies if you want.
Creamy Calamari Fettuccine
4 cloves garlic, minced
2 Tbsp olive oil
1 pound Calamari, sliced into 1/2 -inch thick rings
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
1 small carrot, thickly sliced
1 14-oz. can chicken broth
1 12-oz. can evaporated milk
1/4 C. flour
2 tsp. dried parsley (or more, to taste)
Tabasco sauce to taste
Lemon juice, to taste
Salt and freshly ground pepper, to taste
1 pound fettuccine, cooked and drained.
Parmesan cheese, optional
Drizzle the olive oil into a large sauce pan or skillet. Add the garlic and cook, stirring frequently until the garlic is fragrant. Add the carrot and cook for another minute. Add the bell peppers and cook, stirring occasionally, until crisp-tender. Pour the chicken broth into the pan and bring to a simmer. Add the sliced calamari.
In a small bowl, whisk some of the evaporated milk with the flour until smooth. Add the milk-flour mixture to the pan and stir, and then add the remaining milk and the parsley. Cook until the calamari is opaque and the sauce is thickened. Add the Tabasco sauce, salt and pepper and the lemon juice, to taste.
Serve immediately over cooked fettuccine noodles. Top with freshly grated Parmesan cheese, if desired.
Creamy Calamari Fettuccine
4 cloves garlic, minced
2 Tbsp olive oil
1 pound Calamari, sliced into 1/2 -inch thick rings
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
1 small carrot, thickly sliced
1 14-oz. can chicken broth
1 12-oz. can evaporated milk
1/4 C. flour
2 tsp. dried parsley (or more, to taste)
Tabasco sauce to taste
Lemon juice, to taste
Salt and freshly ground pepper, to taste
1 pound fettuccine, cooked and drained.
Parmesan cheese, optional
Drizzle the olive oil into a large sauce pan or skillet. Add the garlic and cook, stirring frequently until the garlic is fragrant. Add the carrot and cook for another minute. Add the bell peppers and cook, stirring occasionally, until crisp-tender. Pour the chicken broth into the pan and bring to a simmer. Add the sliced calamari.
In a small bowl, whisk some of the evaporated milk with the flour until smooth. Add the milk-flour mixture to the pan and stir, and then add the remaining milk and the parsley. Cook until the calamari is opaque and the sauce is thickened. Add the Tabasco sauce, salt and pepper and the lemon juice, to taste.
Serve immediately over cooked fettuccine noodles. Top with freshly grated Parmesan cheese, if desired.
Thursday, August 30, 2012
Cream Braised Brussels Sprouts
I've been wanting to try this recipe for a couple years now but I only ever seem to buy frozen Brussels sprouts. I got some sprouts in my Bountiful Basket this week so I was super excited to try this recipe and I wasn't disappointed. You should try them!
I actually forgot to use the lemon juice and they were so yummy anyway. I'm not sure if I'll put it in next time or not...
Cream Braised Brussels Sprouts
3/4 lb. Brussels sprouts
1.5 Tbs butter
¼ tsp kosher salt, plus more to taste
1/2 cup heavy cream
1/2 Tbs fresh lemon juice, or more to taste (optional)
First, prep the Brussels sprouts. Trim the stem end of each sprout and pull off any ragged or nasty outer leaves. Cut the sprouts in half from stem end to tip, and then cut each half in half again. Ultimately, you want little wedges.
In a large (12-inch) skillet, melt the butter over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are nicely browned in spots, about 5 minutes or so. I like mine to get some good color here, so that they have a sweetly caramelized flavor.
Pour in the cream, stir to mix, and then cover the pot. Reduce the heat to low or medium low: you want to keep the pan at a slow simmer. Braise until the sprouts are tender enough to be pierced easily with the tip of a paring knife, about 20 -35 minutes. The cream will have reduced some and will have taken on a creamy tan color.
Remove the lid, and stir in the lemon juice. Taste for seasoning, and adjust as necessary. Let the pan simmer, uncovered, for a minute or two to thicken the cream to a glaze that loosely coats the sprouts. Serve immediately.
Recipe from orangette.blogspot.com
I actually forgot to use the lemon juice and they were so yummy anyway. I'm not sure if I'll put it in next time or not...
Cream Braised Brussels Sprouts
3/4 lb. Brussels sprouts
1.5 Tbs butter
¼ tsp kosher salt, plus more to taste
1/2 cup heavy cream
1/2 Tbs fresh lemon juice, or more to taste (optional)
First, prep the Brussels sprouts. Trim the stem end of each sprout and pull off any ragged or nasty outer leaves. Cut the sprouts in half from stem end to tip, and then cut each half in half again. Ultimately, you want little wedges.
In a large (12-inch) skillet, melt the butter over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are nicely browned in spots, about 5 minutes or so. I like mine to get some good color here, so that they have a sweetly caramelized flavor.
Pour in the cream, stir to mix, and then cover the pot. Reduce the heat to low or medium low: you want to keep the pan at a slow simmer. Braise until the sprouts are tender enough to be pierced easily with the tip of a paring knife, about 20 -35 minutes. The cream will have reduced some and will have taken on a creamy tan color.
Remove the lid, and stir in the lemon juice. Taste for seasoning, and adjust as necessary. Let the pan simmer, uncovered, for a minute or two to thicken the cream to a glaze that loosely coats the sprouts. Serve immediately.
Recipe from orangette.blogspot.com
Wednesday, August 29, 2012
Roasted Cauliflower
This recipe is really simple but soooo yummy!
Roasted Cauliflower
| 1 head cauliflower
1 tsp salt (taste) 4 tbsps olive oil |
| Preheat oven to 425 degrees. | |
| Trim the head of cauliflower, discarding the core and thick
stems; cut florets into pieces about the size of ping-pong balls. |
|
| In a large bowl, combine the olive oil and salt, whisk, then add the cauliflower pieces and toss thoroughly. |
|
| Line a baking sheet with parchment for easy cleanup (you can skip that, if you don't have any) then spread the cauliflower pieces on the sheet and roast for 30 minutes to 40 minutes, turning half way through, until most of each piece has golden to dark brown spots (even nearly burned looking spots are okay and tasty). |
|
| Serve immediately and enjoy! | |
Saturday, August 18, 2012
Feta Chicken Salad
I made this to take to work for lunch. It's so simple and seriously delicious! And it's healthy - bonus!! I didn't have a yellow pepper so I left it out.
Feta Chicken Salad
2 C shredded chicken breast
1/2 C cherry tomatoes, halved
1/2 C chopped English (seedless) cucumber
1/2 C chopped sweet yellow pepper
4 tsp lemon juice
4 tsp olive oil
1/2 tsp Greek or Mediterranean seasoning
1/2 tsp salt
1/8 tsp pepper
1/4 C crumbled feta cheese
In a large bowl combine the first 4 ingredients. In a small bowl, whisk the lemon juice, olive oil, Greek seasoning, salt and pepper. Pour over chicken mixture and toss to coat. Refrigerate for at least 1 hour. Just before serving, sprinkle with cheese.
*Disclaimer: the original recipe from Taste of Home Healthy Cooking magazine also called for 1/2 C finely chopped red onion but seriously - why ruin a perfectly delightful dish!? Just sayin'...
Feta Chicken Salad
2 C shredded chicken breast
1/2 C cherry tomatoes, halved
1/2 C chopped English (seedless) cucumber
1/2 C chopped sweet yellow pepper
4 tsp lemon juice
4 tsp olive oil
1/2 tsp Greek or Mediterranean seasoning
1/2 tsp salt
1/8 tsp pepper
1/4 C crumbled feta cheese
In a large bowl combine the first 4 ingredients. In a small bowl, whisk the lemon juice, olive oil, Greek seasoning, salt and pepper. Pour over chicken mixture and toss to coat. Refrigerate for at least 1 hour. Just before serving, sprinkle with cheese.
*Disclaimer: the original recipe from Taste of Home Healthy Cooking magazine also called for 1/2 C finely chopped red onion but seriously - why ruin a perfectly delightful dish!? Just sayin'...
Thursday, August 16, 2012
Rumbi Rice Bowls with Rumbi Rice
Mmmm! These are so yummy! I made them once before without the Rumbi Rice and just used regular rice, but I'm tellin' ya, ya gotta do the Rumbi Rice too. I think it makes the dish! And don't be tempted to sub kidney beans for the small red beans (just in case you're thinking like I often do - "hey, I've already got kidney beans. I wonder..."). They are similar in color only.
This recipe is kind of labor intensive if you try to do it all at dinner time, but you could do lots of the prep work ahead of time (chopping vegetables, making the sauce) and then it would go together fast at the end.
Rumbi Rice Bowls with Rumbi Rice
Rumbi Rice
2 c. long grain white rice
2 1/2 c. water
1 (14 oz) can coconut milk (about 1 1/2 c.)
1/2 T. sugar
1 can small red beans, drained and rinsed
Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place lid on and start the rice cooker. (I actually didn't cook my beans with the rice, but stirred them in at the end.)
If you don't have a rice cooker, combine the water, coconut milk and sugar in a large saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover reduce heat and simmer 18-20 minutes until the rice is tender.
Chicken & Veggie Mix:
1 T. oil
4 carrots, peeled and grated (I sliced mine)
3 celery stalks, sliced
1 zucchini, chopped into small cubes
1 1/2 c. chopped broccoli florets
2 c. chicken, grilled and diced
Heat vegatble oil in a large skillet over medium-high heat. Add carrots, celery and broccoli. Saute for 1-2 minutes. Add zucchini and continue sauteing until the vegetables are crisp tender. Combine with the chicken and keep warm.
Spicy Hawaiian Teriyaki Sauce
3/4 c. teriyaki sauce
1 tsp. soy sauce
2 tsp. chili garlic sauce (I actually used Sriracha)
1 tsp. fresh ginger or 1/4 tsp. ground
pinch of salt
pinch of brown sugar
1 T. cornstarch
2 T. cold water
Combine everything but the cornstarch and water in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. (You may not need it all). Allow to simmer for a minute. Cool to room temperature.
To serve, place rice and chicken and vegetable mix in a bowl and drizzle with the sauce. Start with a little bit of sauce because you don't need much to add flavor and you don't want to make it too spicy at first.
Recipe slightly modified from favfamilyrecipes.com
This recipe is kind of labor intensive if you try to do it all at dinner time, but you could do lots of the prep work ahead of time (chopping vegetables, making the sauce) and then it would go together fast at the end.
Rumbi Rice Bowls with Rumbi Rice
Rumbi Rice
2 c. long grain white rice
2 1/2 c. water
1 (14 oz) can coconut milk (about 1 1/2 c.)
1/2 T. sugar
1 can small red beans, drained and rinsed
Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place lid on and start the rice cooker. (I actually didn't cook my beans with the rice, but stirred them in at the end.)
If you don't have a rice cooker, combine the water, coconut milk and sugar in a large saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover reduce heat and simmer 18-20 minutes until the rice is tender.
Chicken & Veggie Mix:
1 T. oil
4 carrots, peeled and grated (I sliced mine)
3 celery stalks, sliced
1 zucchini, chopped into small cubes
1 1/2 c. chopped broccoli florets
2 c. chicken, grilled and diced
Heat vegatble oil in a large skillet over medium-high heat. Add carrots, celery and broccoli. Saute for 1-2 minutes. Add zucchini and continue sauteing until the vegetables are crisp tender. Combine with the chicken and keep warm.
Spicy Hawaiian Teriyaki Sauce
3/4 c. teriyaki sauce
1 tsp. soy sauce
2 tsp. chili garlic sauce (I actually used Sriracha)
1 tsp. fresh ginger or 1/4 tsp. ground
pinch of salt
pinch of brown sugar
1 T. cornstarch
2 T. cold water
Combine everything but the cornstarch and water in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. (You may not need it all). Allow to simmer for a minute. Cool to room temperature.
To serve, place rice and chicken and vegetable mix in a bowl and drizzle with the sauce. Start with a little bit of sauce because you don't need much to add flavor and you don't want to make it too spicy at first.
Recipe slightly modified from favfamilyrecipes.com
Tuesday, August 14, 2012
Double Chocolate Banana Bread
I had some browned bananas and thought this would be a nice change of pace - and it was! You can really taste the banana and the chocolate, which is, of course, a divine combination. I also tossed in a pinch of flaxseed meal and used low-fat sour cream to healthify it a little. Next time I want to use Greek yogurt in place of some of the butter but I didn't have any on hand this time. Also, I tweaked the recipe to include the oat bran but if you don't like that you can use flour in it's place.
Our mini loaf pans are tiny so this made 7 mini loaves which was fun and they took 30ish minutes to cook.
Our mini loaf pans are tiny so this made 7 mini loaves which was fun and they took 30ish minutes to cook.
Double Chocolate Banana Bread
3/4 C flour
1/4 C oat bran
1 tsp baking soda
1/4 tsp salt
2 Tbsp baking cocoa
1/2 C butter, softened
1/2 C sugar
1 large egg
1 tsp pure vanilla extract
1 C mashed bananas (3 bananas)
1/2 C low fat sour cream
1 C mini chocolate chips
Heat oven to 350. Lightly grease one 9x5 loaf pan or several mini loaf pans.
Combine flour, oat bran, baking soda, salt, and cocoa; set aside. In a separate large bowl, beat the butter and sugar until light and creamy. Beat in the egg, then stir in the vanilla, banana, and sour cream. Gently mix in the dry ingredients and chocolate chips until well incorporated.
Pour batter into prepared pan(s) and bake for 60 minutes for regular loaf pan or 30-45 minutes for mini loaf pans (depending on size of the mini pan), until a toothpick inserted into the center comes out clean.
Remove from oven and allow to cool in pans for 10 minutes. Turn the bread(s) out onto a cooling rack to cool completely.
Altered slightly from a recipe from King Arthur Flour.
Monday, August 6, 2012
Grilled Chicken Taco Salad
I made this for dinner last night and it was so yummy! It looks and tastes like an expensive restaurant salad and really it's quite easy - just a lot of chopping. :)
Grilled Chicken Taco Salad
Chicken:
2 boneless, skinless chicken breasts, cut in half lengthwise (so you have 2 thin pieces)
1 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
3/4 tsp salt
1/2 tsp pepper
Salad:
1 head lettuce, roughly chopped (I used a combination of red leaf & romaine)
1 large tomato chopped
1 avocado, diced
1/2 C black beans, rinsed & drained
1/2 C frozen corn, thawed
1 C queso fresco cheese, crumbled
Tortilla chips, broken into bite size pieces
Preheat grill. Combine spices (cumin through pepper) in a small bowl; mix well. Coat each side of chicken with seasoning. Grill chicken until internal temperature is 165 and chicken is no longer pink. Allow chicken to rest for a few minutes then slice each breast.
Combine ranch dressing with salsa to taste; set aside.
Fill each plate with lettuce, top with one sliced chicken breast, tomato, avocado, black beans, corn, cheese and tortilla chips. Serve with salsa ranch dressing on the side.
Tweaked from a recipe found on the internet somewhere...
Grilled Chicken Taco Salad
Chicken:
2 boneless, skinless chicken breasts, cut in half lengthwise (so you have 2 thin pieces)
1 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
3/4 tsp salt
1/2 tsp pepper
Dressing:
Your favorite ranch dressing
Your favorite salsa
Salad:
1 head lettuce, roughly chopped (I used a combination of red leaf & romaine)
1 large tomato chopped
1 avocado, diced
1/2 C black beans, rinsed & drained
1/2 C frozen corn, thawed
1 C queso fresco cheese, crumbled
Tortilla chips, broken into bite size pieces
Preheat grill. Combine spices (cumin through pepper) in a small bowl; mix well. Coat each side of chicken with seasoning. Grill chicken until internal temperature is 165 and chicken is no longer pink. Allow chicken to rest for a few minutes then slice each breast.
Combine ranch dressing with salsa to taste; set aside.
Fill each plate with lettuce, top with one sliced chicken breast, tomato, avocado, black beans, corn, cheese and tortilla chips. Serve with salsa ranch dressing on the side.
Tweaked from a recipe found on the internet somewhere...
Saturday, August 4, 2012
My Favorite Play Dough Recipe
I've tried several play dough recipes and this one is, hands down, my favorite. It's super quick, it's easy for Ava to help me make it, it makes a soft dough, it lasts a long time, and (most importantly) it's not too loaded with salt so your hands don't feel sick-nasty the second you touch it. :)
Play Dough
Play Dough
1
C Flour
1 C Water
1/4 C Salt
1 TBSP Vegetable Oil
2 tsp Cream of Tarter
Food Coloring (actual coloring or a kool-aid packet will do)
Sparkles, optional
Little helping hands.
1 C Water
1/4 C Salt
1 TBSP Vegetable Oil
2 tsp Cream of Tarter
Food Coloring (actual coloring or a kool-aid packet will do)
Sparkles, optional
Little helping hands.
Pour all ingredients in a sauce pan.
Stir until everything is mixed well. Once
the mixture is (mostly) clump free. Heat over MEDIUM heat.
Stir, Stir Stir. Just keep stirring until the Play Dough
is formed. It will form one big clump. Remove from heat, and
knead by hand.
Note: You can add the food
coloring and/or sparkles at the end so you can make several colors in
one batch.
Friday, August 3, 2012
Nutty Peach Breakfast Cake
I made this for breakfast this morning and it was delish. I think you could even make it for dessert and serve it with some whipped cream or vanilla ice cream. I added some butter to the topping to hold it all together. I didn't measure how much I used though, so just add a few tablespoons, or leave it out if you want. I also changed the name from "Nutty Peach Quick Bread" to Breakfast Cake, because to me, it's more like a breakfast cake than a bread. : )
Nutty Peach Breakfast Cake
1/2 cup butter or margarine, softened
The original recipe said to bake this in 3 5-3/4-in. x 3-in. x 2-in. loaf pans, but I don't have loaf pans that size, and some other reviewers said that they used cake pans and such, so that's what I did. : )
Nutty Peach Breakfast Cake
1/2 cup butter or margarine, softened
1/2 cup sugar
1/3 cup packed brown sugar
2 eggs
2 tablespoons honey
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup milk
1 1/2 cups diced peeled ripe peaches
1/2 cup chopped pecans
TOPPING:
1/3 cup quick-cooking oats
1/3 cup packed brown sugar
Butter (optional)
Directions
- In a large mixing bowl, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in honey and vanilla. Combine the flour, baking powder, cinnamon, baking soda and salt; add to creamed mixture alternately with milk. Fold in peaches and pecans.
- Pour into a greased 8x8x2" baking pan. Combine the oats, brown sugar and butter with a pastry blender until well blended; sprinkle over batter. Bake at 350 degrees F for 45-50 minutes or until a toothpick comes out clean. Cool for 20 minutes before removing from pans to wire racks to cool completely.
The original recipe said to bake this in 3 5-3/4-in. x 3-in. x 2-in. loaf pans, but I don't have loaf pans that size, and some other reviewers said that they used cake pans and such, so that's what I did. : )
Lemon Balsamic Vinaigrette
I made this dressing to go with a Calamari salad that I threw together one night. We both really liked it. I added a clove of minced garlic to the dressing, but I'm sure you could leave that out and it would be just as tasty. : )
Lemon Balsamic Vinaigrette
3 tablespoons red wine vinegar
Lemon Balsamic Vinaigrette
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 1/2 teaspoons lemon zest
1/2 lemon, juiced
1 1/4 teaspoons kosher salt, or to taste
1/2 teaspoon white sugar
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 clove garlic, minced (optional)
Blend all ingredients together until well combined.
Mango Lassi Crunch Muffins
I really liked these muffins, though it's funny that they're called "crunch" muffins, because there's no crunch aside from the pecans. The recipe says to add the crunchy topping, then cover it with batter....they would probably have more "crunch" if you just added the crunch to the top and baked them, instead of covering it. Anyway, they're yumalicious!
Mango Lassi Crunch Muffins
For the Crunch:
1/2 C. white chocolate, melted
1/2 C. Rice Krispies
3/4 C. pecans, finely chopped
3/4 C. Nilla wafer cookies, chopped*
For the Muffins:
1 1/2 C. sugar
1 C. vegetable oil
2 large eggs
1/2 tsp. vanilla
3 C. all-purpose flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 C. vanilla yogurt
2 C. fresh mango, chopped
To prepare the crunch, preheat the oven to 250°. Toss the pecan pieces, Rice Krispies, and cookie pieces in a small bowl to blend. Add the white chocolate ad continue to toss (using a fork, as the chocolate may be still be hot) until small clusters form. (I started by using a fork, then found it easier to use my hands when it was cool enough to touch.)
Spread the clusters on a parchment or wax-paper lined baking sheet and bake for 15 minutes. Finished crunch will be slightly browned and fragrant. Set aside to cool.
Meanwhile, begin preparing the muffin batter by creaming the sugar and oil in a large bowl. Add the eggs one at a time, then the vanilla, beating until incorporated.
In a separate bowl, sift the flour, baking soda, baking powder and salt together in a medium bowl. Add the dry ingredients to the creamed sugar, alternating with the yogurt, scraping down the sides of the bowl as necessary and beating until just incorporated. Fold in the mango.
Preheat the oven to 350°
Line a muffin tin with paper liners. Spoon the batter into the prepared muffin tins so that each is about 1/3 full. Use your hands to gently break up the crunch clusters and sprinkle about 1 teaspoon over the top of the batter. Top the crunch with approximately one tablespoon more of batter. The crunch does not need to be completely covered but each liner should be filled to its top. Bake for 24-26 minutes. Finished muffins will be slightly browned at the edges and golden across the top. Allow muffins to cool slightly before removing from pan. Yield: Approximately 24 muffins
*The original recipe called for Maria cookies but said that Nilla wafers, or any other simple vanilla cookie may be substitute.
Recipe from scarlettabakes.com
Mango Lassi Crunch Muffins
For the Crunch:
1/2 C. white chocolate, melted
1/2 C. Rice Krispies
3/4 C. pecans, finely chopped
3/4 C. Nilla wafer cookies, chopped*
For the Muffins:
1 1/2 C. sugar
1 C. vegetable oil
2 large eggs
1/2 tsp. vanilla
3 C. all-purpose flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 C. vanilla yogurt
2 C. fresh mango, chopped
To prepare the crunch, preheat the oven to 250°. Toss the pecan pieces, Rice Krispies, and cookie pieces in a small bowl to blend. Add the white chocolate ad continue to toss (using a fork, as the chocolate may be still be hot) until small clusters form. (I started by using a fork, then found it easier to use my hands when it was cool enough to touch.)
Spread the clusters on a parchment or wax-paper lined baking sheet and bake for 15 minutes. Finished crunch will be slightly browned and fragrant. Set aside to cool.
Meanwhile, begin preparing the muffin batter by creaming the sugar and oil in a large bowl. Add the eggs one at a time, then the vanilla, beating until incorporated.
In a separate bowl, sift the flour, baking soda, baking powder and salt together in a medium bowl. Add the dry ingredients to the creamed sugar, alternating with the yogurt, scraping down the sides of the bowl as necessary and beating until just incorporated. Fold in the mango.
Preheat the oven to 350°
Line a muffin tin with paper liners. Spoon the batter into the prepared muffin tins so that each is about 1/3 full. Use your hands to gently break up the crunch clusters and sprinkle about 1 teaspoon over the top of the batter. Top the crunch with approximately one tablespoon more of batter. The crunch does not need to be completely covered but each liner should be filled to its top. Bake for 24-26 minutes. Finished muffins will be slightly browned at the edges and golden across the top. Allow muffins to cool slightly before removing from pan. Yield: Approximately 24 muffins
*The original recipe called for Maria cookies but said that Nilla wafers, or any other simple vanilla cookie may be substitute.
Recipe from scarlettabakes.com
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