You can modify this to make it as spicy as you like or you can omit certain ingredients if you don't care for them. I like it prepared as it reads. I also add cornstarch at the end to thicken it up. If you do this, make sure you mix in the cornstarch with cool water in a separate bowl and THEN add it to the hot soup pot.
Ingredients:
4 boneless chicken breast halves, cooked and shredded
3 (14.5 ounce) cans chicken broth
1 (4 ounce) can diced green chiles
1 (10 ounce) can diced tomatoes with green chile peppers
1 (14.5 oz) can of corn, drained
1(14.5 oz) can of black beans, rinsed and drained
1 small can of sliced black olives
2 small cans of tomato sauce
1 onion, chopped
2 cloves garlic, minced
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
1 teaspoon ground cayenne pepper
1 teaspoon ground cumin
corn tortilla chips
For garnish: diced avocado, shredded cheese, sour cream, chopped cilantro, lime wedges
Directions:
Combine the chicken broth, green chilies, tomatoes with green chilies, black beans, corn, tomato suce, olives, onion, and garlic in a soup pot.
Add the shredded chicken.
Bring to a boil, stirring frequently.
Reduce heat and simmer for 30-35 minutes.
Add the lime juice, cilantro, cayenne, and cumin.
Simmer for 10-15 minutes longer.
Ladle into bowls and add garnishes. Eat with tortilla chips.
Sunday, October 12, 2008
Monday, September 22, 2008
Shrimp Scampi
I made this for the first time tonight. DH rated it a 9.5 on a 10 point scale. I agree! It so easy, so fast, and so yummy!!
Ingredients:
1 (16 ounce) package angel hair pasta
1/2 cup butter
4 cloves garlic, minced
1/2 cup minced onion
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon black pepper
1 dash Worcestershire sauce
1/4 cup lemon juice
1 teaspoon dry white wine
1 pound peeled and deveined medium shrimp
1/2 cup Asiago cheese, diced (I used fresh grated Parmesan because the Asiago cheese at the store was not labeled as pasturized.)
1 large avocado - peeled, pitted and diced
Directions:
Bring a large pot of lightly salted water to a boil over high heat. Add the angel hair pasta, and cook until al dente, 2 to 3 minutes; drain.
Melt the butter in a large skillet over medium heat. Stir in the garlic, onion, parsley, salt, pepper, Worcestershire sauce, lemon juice, and white wine. Once the mixture begins to bubble, increase the heat to medium-high, and stir in the shrimp. Cook and stir until the shrimp turn pink, and are no longer transparent in the center, about 5 minutes.
Serve the scampi over a bed of angel hair pasta, and sprinkle with Asiago cheese and avocado to serve.
Ingredients:
1 (16 ounce) package angel hair pasta
1/2 cup butter
4 cloves garlic, minced
1/2 cup minced onion
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon black pepper
1 dash Worcestershire sauce
1/4 cup lemon juice
1 teaspoon dry white wine
1 pound peeled and deveined medium shrimp
1/2 cup Asiago cheese, diced (I used fresh grated Parmesan because the Asiago cheese at the store was not labeled as pasturized.)
1 large avocado - peeled, pitted and diced
Directions:
Bring a large pot of lightly salted water to a boil over high heat. Add the angel hair pasta, and cook until al dente, 2 to 3 minutes; drain.
Melt the butter in a large skillet over medium heat. Stir in the garlic, onion, parsley, salt, pepper, Worcestershire sauce, lemon juice, and white wine. Once the mixture begins to bubble, increase the heat to medium-high, and stir in the shrimp. Cook and stir until the shrimp turn pink, and are no longer transparent in the center, about 5 minutes.
Serve the scampi over a bed of angel hair pasta, and sprinkle with Asiago cheese and avocado to serve.
Monday, September 1, 2008
Best Broiled Tomato Sandwich
Fresh, ripe tomatoes marinated in olive oil and balsamic vinegar, then broiled with parmesan cheese on toast. Serve warm with bowl of soup.
2 Tbl olive oil
2 Tbl balsamic vinegar
4 ripe tomato, sliced
3 Tbl mayonnaise
1/2 tsp dried parsley
1/4 tsp dried oregano
1/4 tsp black pepper
3 Tbl grated parmesan cheese divided
4 slices of bread lightly toasted
Preheat oven to broil
In shallow bowl, whisk together olive oil and vinegar, marinate the tomato in mixture stirring occasionally.
In small bowl combine mayo parsley oregano, black pepper and 4 tsp parmesan cheese. Spread mixture on each slice of toasted bread. Place marinated tomatoes on 2 slices and sprinkle with remaining parmesan cheese.
Place on baking sheet and broil for 2 to 5 minutes, or until cheese turns golden brown. Serve immediately, open or closed face.
*This recipe is the best and easiest to make. My husband wasn't sure about it when I told him what I was making but loved loved loved it after trying them. Now its a regular meal for us! So good. I also recommend using a good french or italian bread to jazz it up a bit.
2 Tbl olive oil
2 Tbl balsamic vinegar
4 ripe tomato, sliced
3 Tbl mayonnaise
1/2 tsp dried parsley
1/4 tsp dried oregano
1/4 tsp black pepper
3 Tbl grated parmesan cheese divided
4 slices of bread lightly toasted
Preheat oven to broil
In shallow bowl, whisk together olive oil and vinegar, marinate the tomato in mixture stirring occasionally.
In small bowl combine mayo parsley oregano, black pepper and 4 tsp parmesan cheese. Spread mixture on each slice of toasted bread. Place marinated tomatoes on 2 slices and sprinkle with remaining parmesan cheese.
Place on baking sheet and broil for 2 to 5 minutes, or until cheese turns golden brown. Serve immediately, open or closed face.
*This recipe is the best and easiest to make. My husband wasn't sure about it when I told him what I was making but loved loved loved it after trying them. Now its a regular meal for us! So good. I also recommend using a good french or italian bread to jazz it up a bit.
Friday, August 29, 2008
Cheesey Beef Enchiladas
I don't have an actual recipe for this, but it's super delicious and easy to add your own favorite flavors to it :) Oh it's also ingredients we usually have in the house so it's an easy last minute meal especially when I haven't been to the store! Enjoy!!
1 lb ground beef - cook with some onion (i usually just toss in some miced onion), salt, pepper, chili powder or ground red pepper if you like spice and recently I have been adding a little bit of mole if I have it.
Mix ground beef with one can of corn , enchilada sauce and some sour cream. I usually just eyeball these.
Use a 9x11 rectangle baking pan and put 1/2 bag shredded cheese (mexican, chedder, whatever you have on hand) sprinled over the bottom of pan.
Put "heaping" spoonfuls of the meat/corn mixture into flour tortillas (i usually end up with 7-8) and put seam down in the pan. Put some more enchilada sauce on the top of the enchiladas and then sprinkle with the other 1/2 bag of cheese.
Bake for 25 minutes at 350!
I usually serve with mexican rice or beans or a salad.
1 lb ground beef - cook with some onion (i usually just toss in some miced onion), salt, pepper, chili powder or ground red pepper if you like spice and recently I have been adding a little bit of mole if I have it.
Mix ground beef with one can of corn , enchilada sauce and some sour cream. I usually just eyeball these.
Use a 9x11 rectangle baking pan and put 1/2 bag shredded cheese (mexican, chedder, whatever you have on hand) sprinled over the bottom of pan.
Put "heaping" spoonfuls of the meat/corn mixture into flour tortillas (i usually end up with 7-8) and put seam down in the pan. Put some more enchilada sauce on the top of the enchiladas and then sprinkle with the other 1/2 bag of cheese.
Bake for 25 minutes at 350!
I usually serve with mexican rice or beans or a salad.
Tuesday, August 26, 2008
Pigs in a Blanket- My grandmother's version
Ingredients:
Thin Round Steak
Bacon (your choice)
Diced onions
Beef broth
If needed, pound thin the round steak. Cut however many 2-3 inch wide strips you can, making them long strips. Lay a piece of bacon (uncooked) on the strip, add some diced onions (as much or little as you want), and roll up. Use a piece of string to tie the roll, so it doesn't come undone.
Put the rolls in the crockpot on low with beef broth for about 8 hours, and enjoy!
*Remember to remove the string before consuming all of the pig in a blanket. Apparently my great-uncle swore up and down that one dinner he got one without the string. My grandmother never missed tying one.
Thin Round Steak
Bacon (your choice)
Diced onions
Beef broth
If needed, pound thin the round steak. Cut however many 2-3 inch wide strips you can, making them long strips. Lay a piece of bacon (uncooked) on the strip, add some diced onions (as much or little as you want), and roll up. Use a piece of string to tie the roll, so it doesn't come undone.
Put the rolls in the crockpot on low with beef broth for about 8 hours, and enjoy!
*Remember to remove the string before consuming all of the pig in a blanket. Apparently my great-uncle swore up and down that one dinner he got one without the string. My grandmother never missed tying one.
Beer Cheese Risotto
Our last taco/poker party left us with a fridge full of beer!!!!! I wanted to be able to cook with it...so I came across this recipe. It was pretty good!!
Ingredients:
½ large onion, diced
1 shallot, diced
1 tablespoon olive oil
1.5 cup arborio rice
2 cups hot vegetable stock (approximate)
½ cup beer or more
¼ cup grated parmesan cheese
1 cup shredded extra sharp cheddar cheese
Heat the stock to near boiling.
Sweat the onions & shallots in a heavy, medium saucepan with the olive oil, adding a generous pinch of salt. When the onions are soft and transparent, add the rice, sautéeing until each grain is coated.
Add the beer and heat to simmer, stirring constantly. When the beer is mostly absorbed, add around a third to a half cup of hot stock (this should be heated in another pan close by). Stir constantly while simmering. Repeat procedure for around twenty minutes--most of the stock should be consumed and the rice should be tender to the taste before proceeding. The rice will produce a thick, creamy sauce in the course of cooking.
Remove from heat, adding the parmesan cheese and stirring to incorporate. Give the cheese a chance to dissolve and melt, then add the cheddar. Stir to melt and incorporate. If a cheesier rice is desired, add more.
Ingredients:
½ large onion, diced
1 shallot, diced
1 tablespoon olive oil
1.5 cup arborio rice
2 cups hot vegetable stock (approximate)
½ cup beer or more
¼ cup grated parmesan cheese
1 cup shredded extra sharp cheddar cheese
Heat the stock to near boiling.
Sweat the onions & shallots in a heavy, medium saucepan with the olive oil, adding a generous pinch of salt. When the onions are soft and transparent, add the rice, sautéeing until each grain is coated.
Add the beer and heat to simmer, stirring constantly. When the beer is mostly absorbed, add around a third to a half cup of hot stock (this should be heated in another pan close by). Stir constantly while simmering. Repeat procedure for around twenty minutes--most of the stock should be consumed and the rice should be tender to the taste before proceeding. The rice will produce a thick, creamy sauce in the course of cooking.
Remove from heat, adding the parmesan cheese and stirring to incorporate. Give the cheese a chance to dissolve and melt, then add the cheddar. Stir to melt and incorporate. If a cheesier rice is desired, add more.
Friday, August 22, 2008
Rigatoni Mediterranean
So I was a little adventurous last night, and decided to make something meatless for Eric & I. Turns out, it was great! I love all the vegetables in this dish, and it was a great change up from just spaghetti & meatballs, pepper penne, or mac n cheese (which I would normally make).
Ingredients:
1 pound uncooked rigatoni
1/4 cup olive oil, divided
5 1/2 cups diced peeled eggplant (about 1 pound)
6 garlic cloves, minced
2 cups thinly sliced red onion (about 1 large)
1 large zucchini, halved lengthwise and thinly sliced (about 2 cups)
3/4 cup thinly sliced green onions (about 6)
1/4 cup chopped fresh basil
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (28-ounce) can organic crushed tomatoes, undrained
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 cup of ricotta cheese, ***optional
Cooking spray
1/2 cup grated fresh Parmesan cheese
**Preheat oven to 350°.
Cook pasta according to the package directions, omitting salt and fat. Drain and set aside.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add eggplant to pan, and sauté 6 minutes or until lightly browned. Drain on a paper towel-lined plate.
Heat remaining 2 tablespoons oil in pan over medium heat. Add garlic to pan, and cook for 30 seconds, stirring constantly. Add sweet onion, zucchini, and green onions to pan; cook for 6 minutes or until tender, stirring occasionally. Add chopped basil, Italian seasoning, salt, pepper, and tomatoes to pan; bring to a boil. Cover, reduce heat, and simmer for 15 minutes.
Combine pasta, eggplant, and tomato mixture in a large bowl; stir in shredded mozzarella & ricotta cheese. Transfer the pasta mixture to a 13 x 9-inch baking dish coated with cooking spray. Sprinkle evenly with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake an additional 5 minutes.
Enjoy!!!!!
Ingredients:
1 pound uncooked rigatoni
1/4 cup olive oil, divided
5 1/2 cups diced peeled eggplant (about 1 pound)
6 garlic cloves, minced
2 cups thinly sliced red onion (about 1 large)
1 large zucchini, halved lengthwise and thinly sliced (about 2 cups)
3/4 cup thinly sliced green onions (about 6)
1/4 cup chopped fresh basil
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (28-ounce) can organic crushed tomatoes, undrained
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 cup of ricotta cheese, ***optional
Cooking spray
1/2 cup grated fresh Parmesan cheese
**Preheat oven to 350°.
Cook pasta according to the package directions, omitting salt and fat. Drain and set aside.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add eggplant to pan, and sauté 6 minutes or until lightly browned. Drain on a paper towel-lined plate.
Heat remaining 2 tablespoons oil in pan over medium heat. Add garlic to pan, and cook for 30 seconds, stirring constantly. Add sweet onion, zucchini, and green onions to pan; cook for 6 minutes or until tender, stirring occasionally. Add chopped basil, Italian seasoning, salt, pepper, and tomatoes to pan; bring to a boil. Cover, reduce heat, and simmer for 15 minutes.
Combine pasta, eggplant, and tomato mixture in a large bowl; stir in shredded mozzarella & ricotta cheese. Transfer the pasta mixture to a 13 x 9-inch baking dish coated with cooking spray. Sprinkle evenly with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake an additional 5 minutes.
Enjoy!!!!!
Thursday, August 21, 2008
Chile-Lime-Garlic-Tequila-Cilantro Compound Butter
This goes really well with ribeye steaks, also chicken breasts, not so well on pork. I can imagine it would be really tasty on any fish...DH doesn't eat fish, so I can't tell you...but let me know how it turns out if you try it out...this is awesome to make & easy, too!!
Ingredients:
1 stick unsalted butter, room temperature
2 teaspoons minced jalapeno or serrano chiles (seeds & membranes removed)
1 tablespoon lime juice, freshly squeezed **I think I used 2 or 3 - I like alot for flavor**
1 tablespoon lime zest
2 teaspoons tequila **I used Don Julio & Calzadores....both are good..but PATRON would be awesome as well!!!
2 teaspoons freshly ground pepper
1 teaspoon kosher salt
4 cloves of garlic
**Combine all ingredients in a food processor, make sure butter is at room temperature. It will be hard to mix at first. Once everything has mixed, place compound butter on a sheet of plastic wrap. Shape into a log, and twist the ends to seal. Place the butter in the fridge to harden.
**Serve slices of butter on top of your choice of meat. Yum!!!!!!!!***
Ingredients:
1 stick unsalted butter, room temperature
2 teaspoons minced jalapeno or serrano chiles (seeds & membranes removed)
1 tablespoon lime juice, freshly squeezed **I think I used 2 or 3 - I like alot for flavor**
1 tablespoon lime zest
2 teaspoons tequila **I used Don Julio & Calzadores....both are good..but PATRON would be awesome as well!!!
2 teaspoons freshly ground pepper
1 teaspoon kosher salt
4 cloves of garlic
**Combine all ingredients in a food processor, make sure butter is at room temperature. It will be hard to mix at first. Once everything has mixed, place compound butter on a sheet of plastic wrap. Shape into a log, and twist the ends to seal. Place the butter in the fridge to harden.
**Serve slices of butter on top of your choice of meat. Yum!!!!!!!!***
Chimichurri Chicken
This was dinner last night, sooo good!! I'm in love with EVOO & fresh herbs right now...so this hit the spot!
Ingredients:
1 tablespoon sweet paprika
3/4 cup flat-leaf italian parsley, a couple handfuls
3 tablespoons fresh thyme leaves
3 tablespoons fresh mint leaves
2 bay leaves, crumbled
1/2 small white onion, coarsely chopped
4 cloves garlic
1 teaspoon cayenne
1 cup EVOO
1/4 cup red wine vinegar
1 teaspoon coarse salt
2 pounds or so of Chicken breast, chopped into small pieces
Preheat a grill pan over high heat. In a food processor, combine spices, herbs, onion, garlic & cayenne pepper. Heat oil in a small pan over medium low heat. When oil is warm, stir herb & garlic mixture into oil & heat 3 to 5 minutes, then remove from heat. The oil will become infused with the flavor of the herbs & garlic. Transfer to a bowl & stir in vinegar & salt.
Spoon half of the chimichurri over the chicken & coat completely & evenly. Cook over a grill & cook for 2 or 3 minutes on each side. Use extra sauce for dipping.
***I served it with brown rice & veggies...delish!!***
Ingredients:
1 tablespoon sweet paprika
3/4 cup flat-leaf italian parsley, a couple handfuls
3 tablespoons fresh thyme leaves
3 tablespoons fresh mint leaves
2 bay leaves, crumbled
1/2 small white onion, coarsely chopped
4 cloves garlic
1 teaspoon cayenne
1 cup EVOO
1/4 cup red wine vinegar
1 teaspoon coarse salt
2 pounds or so of Chicken breast, chopped into small pieces
Preheat a grill pan over high heat. In a food processor, combine spices, herbs, onion, garlic & cayenne pepper. Heat oil in a small pan over medium low heat. When oil is warm, stir herb & garlic mixture into oil & heat 3 to 5 minutes, then remove from heat. The oil will become infused with the flavor of the herbs & garlic. Transfer to a bowl & stir in vinegar & salt.
Spoon half of the chimichurri over the chicken & coat completely & evenly. Cook over a grill & cook for 2 or 3 minutes on each side. Use extra sauce for dipping.
***I served it with brown rice & veggies...delish!!***
Lowfat Mexican Rice
Lowfat Mexican Rice (Serves 8)
2 tablespoons olive oil
2 cups uncooked rice
3 cups chicken broth
1 1/2 cups onion, finely chopped
3 cloves garlic, minced
1 (15 oz) can Mexican style tomatoes
1/2 teaspoon salt
1 green pepper, seeded & chopped
(extras - can of veggies)
*Heat oil over medium-high heat & saute rice until golden, about 5 minutes. Add 1/2 cup broth, onion, & garlic & saute for 2 minutes. Stir in tomatoes & their liquid, remaining broth, salt & green pepper. Bring to a boil; reduce heat to low. Simmer, covered for 20 to 25 minutes or until broth is absorbed.
2 tablespoons olive oil
2 cups uncooked rice
3 cups chicken broth
1 1/2 cups onion, finely chopped
3 cloves garlic, minced
1 (15 oz) can Mexican style tomatoes
1/2 teaspoon salt
1 green pepper, seeded & chopped
(extras - can of veggies)
*Heat oil over medium-high heat & saute rice until golden, about 5 minutes. Add 1/2 cup broth, onion, & garlic & saute for 2 minutes. Stir in tomatoes & their liquid, remaining broth, salt & green pepper. Bring to a boil; reduce heat to low. Simmer, covered for 20 to 25 minutes or until broth is absorbed.
Refried Beans
Here's my beans...they are pretty tasty!!!!!!
Refried Beans:
1 tablespoon extra virgin olive oil
1/2 medium onion, diced
3 cloves garlic, minced
1 teaspoon ancho chili powder, or your preference
1 (15 oz) can pinto beans, drained and rinsed
2/3 cup chicken broth, plus more if needed
Salt & pepper
2 tablespoons chopped Fresh cilantro leaves
*Heat the oil in a large skillet over medium heat. Add the onion & cook until tender, about 3 minutes. Stir in the garli & chili powder & cook for 1 minute more. Stir in the beans & chicken broth & cook until the beans are warmed through, about 5 minutes. Mash the beans coarsley with the back of a wooden spoon, (I usually have my mini-food processor out & scoop out a couple cups out & blend it) Or you have a hand mixer and blend the beans, too. Add more chicken broth to moisten, if needed. Season with salt & pepper, to taste. Stir in the cilantro.
Refried Beans:
1 tablespoon extra virgin olive oil
1/2 medium onion, diced
3 cloves garlic, minced
1 teaspoon ancho chili powder, or your preference
1 (15 oz) can pinto beans, drained and rinsed
2/3 cup chicken broth, plus more if needed
Salt & pepper
2 tablespoons chopped Fresh cilantro leaves
*Heat the oil in a large skillet over medium heat. Add the onion & cook until tender, about 3 minutes. Stir in the garli & chili powder & cook for 1 minute more. Stir in the beans & chicken broth & cook until the beans are warmed through, about 5 minutes. Mash the beans coarsley with the back of a wooden spoon, (I usually have my mini-food processor out & scoop out a couple cups out & blend it) Or you have a hand mixer and blend the beans, too. Add more chicken broth to moisten, if needed. Season with salt & pepper, to taste. Stir in the cilantro.
Corn & Black Bean Salad & Lime Cilantro Vinaigrette
We just had our last taco/poker party at our apartment, it was an awesome party and a great turnout. We always have lots of good food, here are some the things I served this past saturday night.
Corn & Black Bean Salad with Lime Cilantro vinaigrette:
Ingredients:
1 cup steamed or grilled sweet corn - I used 1 bag of frozen sweet corn
1 can black beans, drained & rinsed
1 large green bell pepper, diced
1 large red bell pepper, diced
1/2 large red onion, diced
1 small jalapeno, minced (seeds discarded if you don't want the spiciness!)
1 medium tomato, diced
1/4 cup extra virgin olive oil
1/2 cup fresh cilantro, finely chopped
1 tbsp cider vinegar
Juice of 2 limes
Zest of 2 limes
4 garlic cloves, minced
1/2 tsp sweet paprika
1/2 tsp fresh ground black pepper
1/4 tsp seasoned salt
1/4 tsp cayenne pepper
Directions:
*In a large bowl combine, corn, black beans, peppers, onions, jalapeno & tomatoes
*In food processor, combine cilantro, vinegar, limes, garlic, zest & spices - Blend until smooth, slowly add extra virgin olive oil.
Corn & Black Bean Salad with Lime Cilantro vinaigrette:
Ingredients:
1 cup steamed or grilled sweet corn - I used 1 bag of frozen sweet corn
1 can black beans, drained & rinsed
1 large green bell pepper, diced
1 large red bell pepper, diced
1/2 large red onion, diced
1 small jalapeno, minced (seeds discarded if you don't want the spiciness!)
1 medium tomato, diced
1/4 cup extra virgin olive oil
1/2 cup fresh cilantro, finely chopped
1 tbsp cider vinegar
Juice of 2 limes
Zest of 2 limes
4 garlic cloves, minced
1/2 tsp sweet paprika
1/2 tsp fresh ground black pepper
1/4 tsp seasoned salt
1/4 tsp cayenne pepper
Directions:
*In a large bowl combine, corn, black beans, peppers, onions, jalapeno & tomatoes
*In food processor, combine cilantro, vinegar, limes, garlic, zest & spices - Blend until smooth, slowly add extra virgin olive oil.
Monday, July 28, 2008
Peach and Blackberry Cobbler
Yum, I didn't get to take a picture of this because we had friends over and couldn't wait to EAT it!! Right now peaches and blackberries are in season, the peaches were delicious. It was pretty easy and I used the food processor for the dough.
Preheat oven to 350
Ingredients:
~*~Filling~*~
8-12 peaches (peeled, pitted, and cut into 1" cubes)
2 tablespoons corn starch (I used about one 1T extra)
1/3 c. brown sugar
1t. lemon juice (fresh or good quality bottled)
2 cups blackberries
Toss all ingredients except blackberries together. Carefully fold in the blackberries. Pour it all into a baking dish. (I used a medium sized corningware dish - maybe use about 9"x9"? higher sides helps prevent spill over)
~*~Topping~*~
3/4 c. flour
3/4 c. whole wheat flour (I used ALL whole wheat it was yummy)
1/2 t. salt
3 T. brown sugar
2 t. baking powder
1/4 t. ground ginger
3/4 of a stick of butter (6T.)
1/2 c. milk
Mix flour, sugar, baking powder, salt & ginger into food processor. Cut the butter into small pieces, pulse a few times until it looks like breadcrumbs. Drizzle the milk into and continue to pulse until moist clumps (don't over process). Put on floured board. Add flour if necessary so you can knead it a few times. Shape into 20 small balls. Place on top of fruit.
Bake for 30-45 mins. Until the topping has browned and the juices are bubbling.
Serve with ice cream :-)
Preheat oven to 350
Ingredients:
~*~Filling~*~
8-12 peaches (peeled, pitted, and cut into 1" cubes)
2 tablespoons corn starch (I used about one 1T extra)
1/3 c. brown sugar
1t. lemon juice (fresh or good quality bottled)
2 cups blackberries
Toss all ingredients except blackberries together. Carefully fold in the blackberries. Pour it all into a baking dish. (I used a medium sized corningware dish - maybe use about 9"x9"? higher sides helps prevent spill over)
~*~Topping~*~
3/4 c. flour
3/4 c. whole wheat flour (I used ALL whole wheat it was yummy)
1/2 t. salt
3 T. brown sugar
2 t. baking powder
1/4 t. ground ginger
3/4 of a stick of butter (6T.)
1/2 c. milk
Mix flour, sugar, baking powder, salt & ginger into food processor. Cut the butter into small pieces, pulse a few times until it looks like breadcrumbs. Drizzle the milk into and continue to pulse until moist clumps (don't over process). Put on floured board. Add flour if necessary so you can knead it a few times. Shape into 20 small balls. Place on top of fruit.
Bake for 30-45 mins. Until the topping has browned and the juices are bubbling.
Serve with ice cream :-)
Sunday, July 20, 2008
Salsa Rice Enchiladas
Here's a clean out the pantry/lazy dish!
1 1/2 cups chunky salsa
1 1/2 teaspoons chili powder
1 cup uncooked instant rice
1 can (15oz) black beans, drained, rinsed
1 can (11oz) whole kernel corn w/ red and green peppers, undrained
1 1/2 cups shredded cheddar cheese (6oz)
8 Flour tortillas (8in)
Additional chunky salsa if you want to
In a 10 in skillet, heat 1 1/2 cups salsa and chili powder to boiling. Stir in rice. Remove from heat, cover and let stand for 5 minutes. Stir in beans, corn and cheese.
Spoon about 1/2 cup of mixture onto center of tortilla and fold like a burrito. Serve w/ salsa if desired.
1 1/2 cups chunky salsa
1 1/2 teaspoons chili powder
1 cup uncooked instant rice
1 can (15oz) black beans, drained, rinsed
1 can (11oz) whole kernel corn w/ red and green peppers, undrained
1 1/2 cups shredded cheddar cheese (6oz)
8 Flour tortillas (8in)
Additional chunky salsa if you want to
In a 10 in skillet, heat 1 1/2 cups salsa and chili powder to boiling. Stir in rice. Remove from heat, cover and let stand for 5 minutes. Stir in beans, corn and cheese.
Spoon about 1/2 cup of mixture onto center of tortilla and fold like a burrito. Serve w/ salsa if desired.
Lasagna Pot Pie (Vegetarian)
I had to cook this a bit longer than the directions say, but everyone's stove is different. I'm sure if you HAD to have meat, you could make it w/ beef...but fool you DH's w/ veggie crumbles!
2 cups frozen veggie crumbles (I like Morning Star best)
1 cup tomato pasta sauce
1 cup ricotta cheese
1/3 cup grated Parmesan cheese
1 egg
1 cup Original Bisquick mix
1/2 cup milk (I use soy milk)
1 egg
1 cup shredded mozzarella cheese (4 oz)
Heat oven to 400 F. In a 10in skillet, mix crubles and pasta sauce and heat to boiling, stirring occasionally. Pour/spoon into 8in square glass baking dish.
In a bowl mix ricotta cheese, Parmesan cheese and 1 egg until mixed well. Drop heaping tablespoonfuls onto crumbles mixture.
In another bowl, stir Bisquick mix, milk and 1 egg w/ fork until blended. Pour over mixture.
Spray a sheet of foil large enough to cover dish w/ cooking spray, cover and seal tightly. Bake 23-28 minutes or until golden brown. Uncover and sprinkle w/ mozzarella cheese. Bake another 5-10 minutes until cheese is melted.
2 cups frozen veggie crumbles (I like Morning Star best)
1 cup tomato pasta sauce
1 cup ricotta cheese
1/3 cup grated Parmesan cheese
1 egg
1 cup Original Bisquick mix
1/2 cup milk (I use soy milk)
1 egg
1 cup shredded mozzarella cheese (4 oz)
Heat oven to 400 F. In a 10in skillet, mix crubles and pasta sauce and heat to boiling, stirring occasionally. Pour/spoon into 8in square glass baking dish.
In a bowl mix ricotta cheese, Parmesan cheese and 1 egg until mixed well. Drop heaping tablespoonfuls onto crumbles mixture.
In another bowl, stir Bisquick mix, milk and 1 egg w/ fork until blended. Pour over mixture.
Spray a sheet of foil large enough to cover dish w/ cooking spray, cover and seal tightly. Bake 23-28 minutes or until golden brown. Uncover and sprinkle w/ mozzarella cheese. Bake another 5-10 minutes until cheese is melted.
Pasta w/ Szechwan Peanut Dressing
A veggie recipe for your enjoyment!
I'll post the full recipe but put the stuff I change in Italics. Enjoy!!
8 ounces pasta
2 cups broccoli florets (sometimes I don't add this b/c I'm lazy)
2 cups cherry tomatoes
Szechwan Peanut Dressing (about 3/4 cups)
1/3 cup peanut butter (smooth or chunky)
1/2 cup hot vegetable stock or hot water
1 teaspoon soy sauce
2 tablespoons rice vinegar
2 tablespoons safflower oil
2 cloves garlic, minced (I usually just use garlic salt or powder)
1/2 teaspoon dry crushed red pepper (1 teaspoon for spicier)
Cook pasta until al dente.
Steam broccoli florets.
In a mixing bowl, whisk peanut butter and stock/hot water until smooth. Stir in remaining dressing ingredients.
Drain pasta. Pur sauce over pasta and toss to coat. Add broccoli and tomatoes toss again.
Eat.
I'll post the full recipe but put the stuff I change in Italics. Enjoy!!
8 ounces pasta
2 cups broccoli florets (sometimes I don't add this b/c I'm lazy)
2 cups cherry tomatoes
Szechwan Peanut Dressing (about 3/4 cups)
1/3 cup peanut butter (smooth or chunky)
1/2 cup hot vegetable stock or hot water
1 teaspoon soy sauce
2 tablespoons rice vinegar
2 tablespoons safflower oil
2 cloves garlic, minced (I usually just use garlic salt or powder)
1/2 teaspoon dry crushed red pepper (1 teaspoon for spicier)
Cook pasta until al dente.
Steam broccoli florets.
In a mixing bowl, whisk peanut butter and stock/hot water until smooth. Stir in remaining dressing ingredients.
Drain pasta. Pur sauce over pasta and toss to coat. Add broccoli and tomatoes toss again.
Eat.
Friday, July 18, 2008
Hot Crab Dip
This is a great appetizer!
Ingredients:
6 oz. or 7 oz. can of crab meat (or pouch of meat) or 1/2 lb. fresh crab meat. Drain liquid if there is some and flake the crab meat.
8 oz. block of regular cream cheese (don't get the fat-free or light..doesn't turn out as well)
1 small onion finely chopped (or 1-2 tsp. of dried minced onion)
Paprika
Few Sprinkles of red cayenne pepper
Dash of Worcestershire sauce
Preparation:
Mix all the ingredients together. Put in a small casserole baking dish. Sprinkle top with Paprika.
Bake at 350 degrees for 30 minutes.
Serve with crackers. (I like to serve with Triscuits).
If making for a larger group--double everything.
And enjoy!
Ingredients:
6 oz. or 7 oz. can of crab meat (or pouch of meat) or 1/2 lb. fresh crab meat. Drain liquid if there is some and flake the crab meat.
8 oz. block of regular cream cheese (don't get the fat-free or light..doesn't turn out as well)
1 small onion finely chopped (or 1-2 tsp. of dried minced onion)
Paprika
Few Sprinkles of red cayenne pepper
Dash of Worcestershire sauce
Preparation:
Mix all the ingredients together. Put in a small casserole baking dish. Sprinkle top with Paprika.
Bake at 350 degrees for 30 minutes.
Serve with crackers. (I like to serve with Triscuits).
If making for a larger group--double everything.
And enjoy!
Wednesday, July 16, 2008
Mock Lemon Chiffon Cake
Mock Lemon Chiffon Cake
INGREDIENTS:
1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 (3.4 ounce) package instant lemon pudding mix
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
1 pint fresh strawberries, sliced
DIRECTIONS:
1. Mix cake and vanilla pudding mix together then follow cake mix directions (I substitute Mayonnaise for oil in cake recipe) and bake as directed for 2 - 9 inch round pans. Allow to cool.
2. To Make Filling: Mix together lemon pudding mix with milk until thickened. Fold in 8 ounces of the whipped topping. Spread half of lemon pudding mixture on one cake layer and top with sliced strawberries.
3. Add second cake layer and spread with remaining lemon filling. Arrange sliced strawberries over top of lemon filling. Frost sides of cake with remaining 8 ounces whipped topping.
INGREDIENTS:
1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 (3.4 ounce) package instant lemon pudding mix
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
1 pint fresh strawberries, sliced
DIRECTIONS:
1. Mix cake and vanilla pudding mix together then follow cake mix directions (I substitute Mayonnaise for oil in cake recipe) and bake as directed for 2 - 9 inch round pans. Allow to cool.
2. To Make Filling: Mix together lemon pudding mix with milk until thickened. Fold in 8 ounces of the whipped topping. Spread half of lemon pudding mixture on one cake layer and top with sliced strawberries.
3. Add second cake layer and spread with remaining lemon filling. Arrange sliced strawberries over top of lemon filling. Frost sides of cake with remaining 8 ounces whipped topping.
Super-Easy Coconut Cake
1 box white cake mix
3 eggs
vegetable oil
water
1 can cream of coconut
1 package cool whip
shredded coconut
bake white cake mix as directed. when it comes out of the oven, make lots of little holes throughout (either with fork or toothpick). pour cream of coconut over the top to let it infuse the cake through the holes you just created. let it sit in the refrigerator for half an hour or so. take it out and frost with cool whip. you can toast your shredded coconut if you want, but it's just as delicious with untoasted coconut. sprinkle shredded coconut on top and place it back in the fridge. take it out just before serving.
3 eggs
vegetable oil
water
1 can cream of coconut
1 package cool whip
shredded coconut
bake white cake mix as directed. when it comes out of the oven, make lots of little holes throughout (either with fork or toothpick). pour cream of coconut over the top to let it infuse the cake through the holes you just created. let it sit in the refrigerator for half an hour or so. take it out and frost with cool whip. you can toast your shredded coconut if you want, but it's just as delicious with untoasted coconut. sprinkle shredded coconut on top and place it back in the fridge. take it out just before serving.
Mango Salsa
this is fun to make, delicious, and makes a TON!
2 not-overly ripe mangoes
1 big red bell pepper
1/2 red onion
1 and 1/2 jalepeno
1/8 cup of rice vinegar
chop all the ingredients up and put them into a medium sized bowl. add the rice vinegar and toss. much better the next day!
(as a side note, this salsa is very pretty!)
2 not-overly ripe mangoes
1 big red bell pepper
1/2 red onion
1 and 1/2 jalepeno
1/8 cup of rice vinegar
chop all the ingredients up and put them into a medium sized bowl. add the rice vinegar and toss. much better the next day!
(as a side note, this salsa is very pretty!)
Monday, June 30, 2008
Paula's Baked Ham and Cheese Chicken
I found the recipe online from Paula Deen... it was delicious! The house seasoning is a mixture of salt, black pepper, adn garlic poweder. I used just a touch of hot sauce (couldn't even taste it in the chicken, actually) and italian seasoning bread crumbs instead of the greek seasoning/parmesan mix the recipe calls for. Will definitely be eating the leftovers tomorrow for lunch!
Ingredients:
4 chicken breasts
1 cup all-purpose flour
2 teaspoon Paula Deen's House Seasoning
2 eggs, beaten
Paula Deen's Hot Sauce
1 cup bread crumbs
2 teaspoon Greek Seasoning, recipe follows
1 cup grated Parmesan
Olive oil
4 slices ham
4 teaspoon chopped fresh parsley leaves
4 slices mozzarella cheese
Directions:
Dredge the chicken breasts in flour seasoned with House Seasoning, then dip in egg wash with hot sauce, to taste, then dredge in a mixture of bread crumbs, Greek Seasoning, and Parmesan. Brown the chicken on each side in a skillet with olive oil on medium-high heat. After frying, transfer chicken to a sheet pan. Top with 1 slice of ham, 1 teaspoon chopped parsley and 1 slice of mozzarella cheese. Place in oven for 8 minutes, just until cheese melts and starts to get bubbly.
Prep Time: 15 minutes Cook Time: 15 minutes Difficulty: Easy Yield: 4 servings
Greek Seasoning: 2 teaspoons dried oregano 1 teaspoon salt 2 teaspoons onion powder 2 teaspoons garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Ingredients:
4 chicken breasts
1 cup all-purpose flour
2 teaspoon Paula Deen's House Seasoning
2 eggs, beaten
Paula Deen's Hot Sauce
1 cup bread crumbs
2 teaspoon Greek Seasoning, recipe follows
1 cup grated Parmesan
Olive oil
4 slices ham
4 teaspoon chopped fresh parsley leaves
4 slices mozzarella cheese
Directions:
Dredge the chicken breasts in flour seasoned with House Seasoning, then dip in egg wash with hot sauce, to taste, then dredge in a mixture of bread crumbs, Greek Seasoning, and Parmesan. Brown the chicken on each side in a skillet with olive oil on medium-high heat. After frying, transfer chicken to a sheet pan. Top with 1 slice of ham, 1 teaspoon chopped parsley and 1 slice of mozzarella cheese. Place in oven for 8 minutes, just until cheese melts and starts to get bubbly.
Prep Time: 15 minutes Cook Time: 15 minutes Difficulty: Easy Yield: 4 servings
Greek Seasoning: 2 teaspoons dried oregano 1 teaspoon salt 2 teaspoons onion powder 2 teaspoons garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Friday, June 20, 2008
Delicous Broccoli Salad
I make this for Brewers game tailgates, and it always disappears quickly!!
Ingredients:
1 head of fresh broccoli, cut up into bite size pieces
1/2 cup raisins
1/4 cup red onion, chopped
2 TBSP white sugar
3 TBSP white wine vinegar
1 cup mayonnaise
1 cup sunflower seeds
10 slices bacon
Directions:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
- In a salad bowl, toss together broccoli, raisins, and red onions.
- In a separate bowl, whisk together the white sugar, vinegar, and mayonnaise. Pour over broccoli mixture and toss to coat.
- Refrigerate for at least 2 hours
- Before serving, sprinkle sunflower seeds and crumbled bacon. Toss and serve.
* I always triple or quadruple all ingredients, to make enough for large groups!
Ingredients:
1 head of fresh broccoli, cut up into bite size pieces
1/2 cup raisins
1/4 cup red onion, chopped
2 TBSP white sugar
3 TBSP white wine vinegar
1 cup mayonnaise
1 cup sunflower seeds
10 slices bacon
Directions:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
- In a salad bowl, toss together broccoli, raisins, and red onions.
- In a separate bowl, whisk together the white sugar, vinegar, and mayonnaise. Pour over broccoli mixture and toss to coat.
- Refrigerate for at least 2 hours
- Before serving, sprinkle sunflower seeds and crumbled bacon. Toss and serve.
* I always triple or quadruple all ingredients, to make enough for large groups!
Monday, June 9, 2008
Spinach and Brie Chicken (with optional orzo side)
Yum, I just made this quick dinner. It was featured in the most recent Everyday Food. They say it should take about 25 mins to make (including the orzo side). I can't vouch for the orzo portion as I served it with a green salad with pears (and the extra brie). Recipe is for 4 servings.
Ingredients:
- coarse salt and pepper
- 8 thin chicken breast cutlets
- 2 T. dijon mustard
- 1 (10 oz) package frozen spinach (thawed)
- 4 oz. brie cheese cut into 8 slices
- 1 c. orzo
- 2 plum tomatoes cored and chopped
- 1/4 c. fresh parsley
- 1 T. butter
- 1 T. fresh lemon juice
1. set a large saucepan of salted water to boil. Heat broiler with rack 4" from heat. Place chicken on a large rimmed baking dish lined with foil. Dividing evenly, spread one side of each cutlet with mustard, top with spinach, then cheese. Season with salt and pepper. Starting on short end, roll chicken up tightly, and arrange seam side down on the sheet.
2. Season rolled chicken with salt and pepper. Broil 8-10 mins. or until browned on top and completely cooked.
3. Meanwhile cook orzo until al dente. Drain well, return to pot. Add tomatoes, parsley, butter and lemon juice. Season with salt and pepper and toss to combine.
Ingredients:
- coarse salt and pepper
- 8 thin chicken breast cutlets
- 2 T. dijon mustard
- 1 (10 oz) package frozen spinach (thawed)
- 4 oz. brie cheese cut into 8 slices
- 1 c. orzo
- 2 plum tomatoes cored and chopped
- 1/4 c. fresh parsley
- 1 T. butter
- 1 T. fresh lemon juice
1. set a large saucepan of salted water to boil. Heat broiler with rack 4" from heat. Place chicken on a large rimmed baking dish lined with foil. Dividing evenly, spread one side of each cutlet with mustard, top with spinach, then cheese. Season with salt and pepper. Starting on short end, roll chicken up tightly, and arrange seam side down on the sheet.
2. Season rolled chicken with salt and pepper. Broil 8-10 mins. or until browned on top and completely cooked.
3. Meanwhile cook orzo until al dente. Drain well, return to pot. Add tomatoes, parsley, butter and lemon juice. Season with salt and pepper and toss to combine.
Tuesday, June 3, 2008
7 Layer Cookies/Bars
I kind of eyeball it as I make it but this should be about right...
Preheat oven to 375
1/2 bag of chocolate chips (I like semi-sweet)
1/2 bag of butterscotch chips
2 cups coconut
1 can of sweetened condensed milk
1 1/2 package graham crackers
1 stick of butter
1 cup chopped un-salted peanuts (or your favorite nut) (optional)
Melt the butter
Crush the graham crackers
Mix the two together (they should stick together... add more butter or cracker until they do)
Pat in the bottom of a 10 x 13 pan to make a crust
Dump in the chocolate and butterscotch chips and spread them out
Put coconut and nuts on top
Pour the sweetened condensed milk all over the top of it trying to get it even
Bake 15-20 min on 375 (or until the top starts to turn golden brown... it is longer in my oven)
Allow to cool and then cut into squares
Preheat oven to 375
1/2 bag of chocolate chips (I like semi-sweet)
1/2 bag of butterscotch chips
2 cups coconut
1 can of sweetened condensed milk
1 1/2 package graham crackers
1 stick of butter
1 cup chopped un-salted peanuts (or your favorite nut) (optional)
Melt the butter
Crush the graham crackers
Mix the two together (they should stick together... add more butter or cracker until they do)
Pat in the bottom of a 10 x 13 pan to make a crust
Dump in the chocolate and butterscotch chips and spread them out
Put coconut and nuts on top
Pour the sweetened condensed milk all over the top of it trying to get it even
Bake 15-20 min on 375 (or until the top starts to turn golden brown... it is longer in my oven)
Allow to cool and then cut into squares
Friday, May 30, 2008
Strawberry Lemonade
Just in time for those hot summer days, I'm making a batch tonight because my mom gave me a bunch of lemons off her tree!
Ingredients:
1 Quart Water
1 Cup Sugar
1 Cup FRESH Lemon Juice
sparkling water (not tonic water, like Perrier)
Strawberries - about 1 small container or your preference *raspberries, blueberries, blackberries*
Preparation:
Mix first three together. Puree the fruit with a little powdered sugar and put into the bottom of glass. Fill the tall glass 2/3 with lemon mixture and then fill with sparkling water.
Enjoy!
Ingredients:
1 Quart Water
1 Cup Sugar
1 Cup FRESH Lemon Juice
sparkling water (not tonic water, like Perrier)
Strawberries - about 1 small container or your preference *raspberries, blueberries, blackberries*
Preparation:
Mix first three together. Puree the fruit with a little powdered sugar and put into the bottom of glass. Fill the tall glass 2/3 with lemon mixture and then fill with sparkling water.
Enjoy!
Thursday, May 29, 2008
Lentil Tacos
This is a healthy alternative to the ground beef or ground turkey tacos. In case you've never looked for Lentils, they're in the dried beans section. I usually just eyeball my cooking, and don't measure much, but these measurements are pretty close to what you should be using, I think.
1.5 cups vegetable broth (or beef, chicken, your choice)
1 cup dry lentils
1 cup salsa
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp onion powder
1/4 tsp oregano
Boil the broth and add lentils. Let boil, covered, for about 25 minutes. Mash the lentils. Add in salsa, and spices. Simmer for additional 5 minutes. Put on hard shell or soft tacos and dress to your liking. I have a friend who highly recommends putting cucumbers and sour cream on them.
As far as the spices go, I always just spice to my taste. I recommend you do the same, and just use these measurements as a starting point. Enjoy! With similar spicing as regular tacos, the only difference between lentils and beef is the amount of grease you'll miss out on with lentils!
1.5 cups vegetable broth (or beef, chicken, your choice)
1 cup dry lentils
1 cup salsa
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp onion powder
1/4 tsp oregano
Boil the broth and add lentils. Let boil, covered, for about 25 minutes. Mash the lentils. Add in salsa, and spices. Simmer for additional 5 minutes. Put on hard shell or soft tacos and dress to your liking. I have a friend who highly recommends putting cucumbers and sour cream on them.
As far as the spices go, I always just spice to my taste. I recommend you do the same, and just use these measurements as a starting point. Enjoy! With similar spicing as regular tacos, the only difference between lentils and beef is the amount of grease you'll miss out on with lentils!
Spicy chicken pasta
I just saw this recipe in Everyday Food (magazine). The recipe was published as 1 serving, but I modified the quantities and will post the amounts I used. I had enough for 2 servings + seconds for John + a small amount for me to have as left overs.coarse salt
1 1/2 c. penne pasta (I used whole wheat)
~3/4 lb. chicken breast tender strips (not the cooked kind) cut in ~1" cubes
2 plum tomatoes seeded and diced
~5 T. tomato paste
3 cloves garlic - minced
~ 1 T. olive oil
1/2 t. red pepper flakes (plus more for sprinkling on top if you like the heat)
4 c. loose packed baby spinach
lemon juice (squeezed 1/2 a lemon)
bring salted water to a boil
cook pasta, adding chicken to the boiling water for the last 2-3 minutes. Make sure chicken gets cooked through during the boil. Reserve 1/2 c. pasta water.
Drain pasta and chicken.
In a large sauce pan (I used the wok) cook the garlic with the olive oil for 1-2 mins. Add the tomato paste, red pepper flakes and diced tomatoes.
Add pasta and chicken. Add lemon juice and enough water to form a thin sauce that coats pasta.
Add spinach, toss until spinach is barely wilted.
Serve immediately.
Cheesy Potatoes
These are soooo good! I make these for every picnic I go to!
Ingredients:
Bag of frozen hash brown potatoes
1 tsp. salt
1/2 chopped onion (I usually use minced onion)
8 oz. sour cream
small jar of cheese whiz
1 can cream of chicken soup
1 cup corn flake crumbs
1/4 stick margarine
Preparation:
Spray 9 x 13 pan with Pam.
Place frozen hash browns in pan.
Mix all ingredients above except margarine, hash browns, and corn flake crumbs in pot and heat over low heat, stirring often, until everything is mixed and cheese is melted.
Pour or spoon over hash browns.
Melt margarine and mix with corn flake crumbs in a small bowl, and sprinkle on top of hash brown mixture.
Bake at 350 degrees for 1 1/2 to 2 hours uncovered.
Ingredients:
Bag of frozen hash brown potatoes
1 tsp. salt
1/2 chopped onion (I usually use minced onion)
8 oz. sour cream
small jar of cheese whiz
1 can cream of chicken soup
1 cup corn flake crumbs
1/4 stick margarine
Preparation:
Spray 9 x 13 pan with Pam.
Place frozen hash browns in pan.
Mix all ingredients above except margarine, hash browns, and corn flake crumbs in pot and heat over low heat, stirring often, until everything is mixed and cheese is melted.
Pour or spoon over hash browns.
Melt margarine and mix with corn flake crumbs in a small bowl, and sprinkle on top of hash brown mixture.
Bake at 350 degrees for 1 1/2 to 2 hours uncovered.
World's Fastest Chocolate Cake
This was my grandma's chocolate cake recipe, and it's so good! It takes no time to prepare, because you mix everything in the pan you bake it in. And the pudding keeps it super moist.
Ingredients:
1/4 cup vegetable oil
1 package (18.25 0z) chocolate cake mix
1 1/4 cups water
2 large eggs
1 package (3.9 oz) instant chocolate pudding
1 cup semisweet chocolate chips (or I like to use peanut butter chips for added flavor...and I usually add the whole bag!) :)
Preparation:
Pour oil in 13x9 pan--coat the bottom of the pan.
Put all remaining ingredients into the pan in the order listed.
Mix thoroughly with a fork.
Spread evenly in pan.
Bake at 350 degrees for 35-40 minutes or until toothpick inserted in center of cake comes out clean or mostly clean.
Frost with frosting
Ingredients:
1/4 cup vegetable oil
1 package (18.25 0z) chocolate cake mix
1 1/4 cups water
2 large eggs
1 package (3.9 oz) instant chocolate pudding
1 cup semisweet chocolate chips (or I like to use peanut butter chips for added flavor...and I usually add the whole bag!) :)
Preparation:
Pour oil in 13x9 pan--coat the bottom of the pan.
Put all remaining ingredients into the pan in the order listed.
Mix thoroughly with a fork.
Spread evenly in pan.
Bake at 350 degrees for 35-40 minutes or until toothpick inserted in center of cake comes out clean or mostly clean.
Frost with frosting
I call this Monterrey Chicken
This one is so easy, I'm almost embarrased to post it.
Ingredients
4 boneless chicken breasts
2 cans of Mexican Ro-Tel
(or any brand of mixed diced tomatoes w/ green chiles) well-drained
1 small can of sliced (not chopped) black olives-drained
4 slices pepper jack cheese (or whatever cheese you want)
whatever spices you want (I use salt, black pepper, onion powder, garlic powder)
Directions
Preheat oven to 350 degrees
Put chicken in 9X13 oven safe pan
Sprinkle your spices on both sides of chicken
Cook for about 8 minutes
Take out of oven and pour Ro-Tel around chicken breasts, making sure a good amount is on top of the breasts.
Add black olives in the same fashion.
Cover each chicken breast mixture with slice of cheese.
Return to oven for another 8 minutes or until juices run clear.
(I'm a risky cooker. I don't use a thermometer!)
This is great with Mexican rice. I also sometimes make a pico de gallo and add it to the top of the cheese before serving.
Pico de Gallo=chopped jalapeno, diced tomato, chopped onion, and chopped cilantro mixture.
Ingredients
4 boneless chicken breasts
2 cans of Mexican Ro-Tel
(or any brand of mixed diced tomatoes w/ green chiles) well-drained
1 small can of sliced (not chopped) black olives-drained
4 slices pepper jack cheese (or whatever cheese you want)
whatever spices you want (I use salt, black pepper, onion powder, garlic powder)
Directions
Preheat oven to 350 degrees
Put chicken in 9X13 oven safe pan
Sprinkle your spices on both sides of chicken
Cook for about 8 minutes
Take out of oven and pour Ro-Tel around chicken breasts, making sure a good amount is on top of the breasts.
Add black olives in the same fashion.
Cover each chicken breast mixture with slice of cheese.
Return to oven for another 8 minutes or until juices run clear.
(I'm a risky cooker. I don't use a thermometer!)
This is great with Mexican rice. I also sometimes make a pico de gallo and add it to the top of the cheese before serving.
Pico de Gallo=chopped jalapeno, diced tomato, chopped onion, and chopped cilantro mixture.
Slow Cooker Barbeque Chicken
I love to make this in the mornings, when I know I'll have a longer day at work!
Ingredients:
6 frozen skinless, boneless chicken breast halves
1 (12 oz) bobble barbeque sauce (Sweet Baby Ray's is awesome!)
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tbsp. Worcestershire sauce
Directions:
-Place chicken in the slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
-Cover, and cook 3-4 hours on high, or 6-8 hours on low.
Tastes great with baked or mashed potatoes!
Ingredients:
6 frozen skinless, boneless chicken breast halves
1 (12 oz) bobble barbeque sauce (Sweet Baby Ray's is awesome!)
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tbsp. Worcestershire sauce
Directions:
-Place chicken in the slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
-Cover, and cook 3-4 hours on high, or 6-8 hours on low.
Tastes great with baked or mashed potatoes!
Banana Colada
This is a great treat on hot days!
Ingredients:
4 bananas--peeled, sliced, and frozen
1 cup pineapple juice
1 (14 oz) can cream of coconut
1 fluid ounce rum
Directions:
In an electric blender, combine bananas, pineapple juice, cream of coconut, and rum. Blend until the mixture reaches your desired consistency.
If bananas are not frozen, just add some ice!
Ingredients:
4 bananas--peeled, sliced, and frozen
1 cup pineapple juice
1 (14 oz) can cream of coconut
1 fluid ounce rum
Directions:
In an electric blender, combine bananas, pineapple juice, cream of coconut, and rum. Blend until the mixture reaches your desired consistency.
If bananas are not frozen, just add some ice!
Wednesday, May 28, 2008
Wake-Up Cake
This is the best way to eat fruit and fiber in a cake! I make this whenever I have a bunch of ripe bananas that I don't want to throw away.
Ingredients:
1/3 cup peanut butter
1/3 cup brown sugar
2 1/2 tablespoons butter
1 egg
1/2 teaspoon vanilla
1 ripe banana, mashed
2/3 cup oats
1/3 cup flour
2 tablespoons wheat germ
1/4 teaspoon baking soda
1/3 cup walnuts, chopped *or your preference*
Preparation:
Using an electric mixer, beat together peanut butter, brown sugar and butter. Blend in egg and vanilla. Blend in banana. Stir in oats, flour, wheat germ, nuts and baking soda. Mix well until blended. Spread into a greased 9" x 9" pan. Bake at 350 degrees for 20 minutes. Cool and cut into squares.
Enjoy!
Ingredients:
1/3 cup peanut butter
1/3 cup brown sugar
2 1/2 tablespoons butter
1 egg
1/2 teaspoon vanilla
1 ripe banana, mashed
2/3 cup oats
1/3 cup flour
2 tablespoons wheat germ
1/4 teaspoon baking soda
1/3 cup walnuts, chopped *or your preference*
Preparation:
Using an electric mixer, beat together peanut butter, brown sugar and butter. Blend in egg and vanilla. Blend in banana. Stir in oats, flour, wheat germ, nuts and baking soda. Mix well until blended. Spread into a greased 9" x 9" pan. Bake at 350 degrees for 20 minutes. Cool and cut into squares.
Enjoy!
Shrimp Corn Chowder
This is my fave comfort lowfat soup. This is a meal in itself...served with some crackers or some good sourdough bread. YUM! You can also cook this in a crock pot.
Ingredients:
1 tablespoon unsalted butter
1/4 cup green onions, chopped
3 cloves garlic, minced
1/8 teaspoon cayenne pepper
1 cream cheese bar, softened, cubed
2 cans 98% fat free Campbell's Cream of Potato Soup
1 cup of shredded extra-sharp cheddar cheese
1 1/2 soup cans 1% lowfat milk
2 cups frozen shrimp, cleaned, thawed
1 can corn (undrained)
Preparation:
In large saucepan, melt butter, then add green onions, garlic and pepper; saute until tender. Mix in cream cheese, cheese, soup and milk. Stir until cream cheese is melted. Add shrimp and bring to boil; reduce heat, cover and simmer 10 minutes. Serve hot.
Makes about 7 cups
Ingredients:
1 tablespoon unsalted butter
1/4 cup green onions, chopped
3 cloves garlic, minced
1/8 teaspoon cayenne pepper
1 cream cheese bar, softened, cubed
2 cans 98% fat free Campbell's Cream of Potato Soup
1 cup of shredded extra-sharp cheddar cheese
1 1/2 soup cans 1% lowfat milk
2 cups frozen shrimp, cleaned, thawed
1 can corn (undrained)
Preparation:
In large saucepan, melt butter, then add green onions, garlic and pepper; saute until tender. Mix in cream cheese, cheese, soup and milk. Stir until cream cheese is melted. Add shrimp and bring to boil; reduce heat, cover and simmer 10 minutes. Serve hot.
Makes about 7 cups
Tuesday, May 27, 2008
Corn Salad
I love this corn salad because it's light, refreshing and easy to make! Also, it's a perfect side dish for any bbq type meals!!
Ingredients:
2 cans of corn, drained or 5 ears of corn, shucked
1/2 cup of sour cream
1 tablespoon of worchershire sauce
1 cup of red bell pepper, chopped
1 cup of green onions, chopped
1 tablespoon of cilantro, chopped fine
salt & pepper to taste
Preparation:
Mix everything in a large bowl and let it rest for 2 hours in fridge before serving.
Enjoy!
Ingredients:
2 cans of corn, drained or 5 ears of corn, shucked
1/2 cup of sour cream
1 tablespoon of worchershire sauce
1 cup of red bell pepper, chopped
1 cup of green onions, chopped
1 tablespoon of cilantro, chopped fine
salt & pepper to taste
Preparation:
Mix everything in a large bowl and let it rest for 2 hours in fridge before serving.
Enjoy!
Sunday, May 25, 2008
Cucumber, Tomato, and Onion Salad
i LOVE this salad... making it tomorrow for memorial day picnic, in fact. :)
this salad is best if enjoyed the same day you make it, or at most, the next day.
Ingredients:
2 cucumbers, peeled, seeded and thinly sliced (or one long seedless cucumber)
4 Roma tomatoes, halved lengthwise and thinly sliced
½ small red onion, thinly sliced
¼ cup light olive oil
2 Tbsp red wine vinegar
1 tsp salt
1 tsp black pepper
1 tsp white sugar
2 tsp dried oregano
mix all ingredients together in a bowl and let marinate for at least an hour at room temperature.
this salad is best if enjoyed the same day you make it, or at most, the next day.
Ingredients:
2 cucumbers, peeled, seeded and thinly sliced (or one long seedless cucumber)
4 Roma tomatoes, halved lengthwise and thinly sliced
½ small red onion, thinly sliced
¼ cup light olive oil
2 Tbsp red wine vinegar
1 tsp salt
1 tsp black pepper
1 tsp white sugar
2 tsp dried oregano
mix all ingredients together in a bowl and let marinate for at least an hour at room temperature.
Wednesday, May 21, 2008
Tomato Basil Bisque
Ingredients2 (10 3/4-ounce) cans tomato soup, undiluted (I use Campbell's)
1 (14 1/2-ounce) can diced tomatoes
2 1/2 cups buttermilk
2 tablespoons chopped fresh basil
1/4 teaspoon freshly ground pepper
Garnish: shredded fresh basil
Preparation
Cook first 5 ingredients in a 3-quart saucepan over medium heat, stirring often, 6 to 8 minutes or until heated through.
Garnish, if you like; serve immediately, or serve chilled.
Egg Salad BLT
Ingredients
1/4 cup fat-free mayonnaise
3 tablespoons thinly sliced green onions
3 tablespoons reduced-fat sour cream
2 teaspoons whole-grain Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated lemon rind
8 hard-cooked large eggs
8 slices firm sandwich bread, toasted
4 center-cut bacon slices, cooked and cut in half crosswise
8 slices tomato
4 large lettuce leaves
Preparation
Combine first 6 ingredients in a medium bowl, stirring well.
Coarsely chop remaining egg whites and whole eggs. Throw away yolks if you want.
Add eggs to mayonnaise mixture; stir gently to combine.
Arrange 4 bread slices on plates. Top each bread slice with 1/2 cup egg mixture, 2 bacon pieces, 2 tomato slices, 1 lettuce leaf, and 1 bread slice.
Enjoy!
Best Oatmeal Cookies
A friend of my mom's used to make these for me when I was younger. She always made them with just raisins but I've experimented over the years and found that I like them with chocolate. I make them ever year at Christmas time and share with the neighbors and my coworkers
Ingredients:
4 C flour
2 2/3 C Sugar
1 tsp salt
1 tsp baking soda
2 tsp Cinnamon
1 1/2 tsp ground gloves
2 C shortening
4 eggs
1 1/3 C buttermilk
3 C quick oats
2 C mixins
Mixins to mix and match: raisins, walnuts, chocolate chips, craisins, whatever you would like
My personal favorite is 1 C dark chocolate chips, 1 C craisins
Preparation:
Preheat oven to 350 degrees
Mix dry ingredients (the first 6)
Add shortening, mix well
Add eggs and buttermilk, mix
Add oats and mixins
Scoop spoonfuls on to cookie sheets
Bake for 10-12 minutes until the edges of cookie are golden brown
Makes about 40-50 cookies
Notes
Since it makes such a large batch I sometimes split the batch in two before adding the mixins and make different cookies, such as half batch raisins half batch chocolate
Ingredients:
4 C flour
2 2/3 C Sugar
1 tsp salt
1 tsp baking soda
2 tsp Cinnamon
1 1/2 tsp ground gloves
2 C shortening
4 eggs
1 1/3 C buttermilk
3 C quick oats
2 C mixins
Mixins to mix and match: raisins, walnuts, chocolate chips, craisins, whatever you would like
My personal favorite is 1 C dark chocolate chips, 1 C craisins
Preparation:
Preheat oven to 350 degrees
Mix dry ingredients (the first 6)
Add shortening, mix well
Add eggs and buttermilk, mix
Add oats and mixins
Scoop spoonfuls on to cookie sheets
Bake for 10-12 minutes until the edges of cookie are golden brown
Makes about 40-50 cookies
Notes
Since it makes such a large batch I sometimes split the batch in two before adding the mixins and make different cookies, such as half batch raisins half batch chocolate
Tuesday, May 20, 2008
Breakfast Pizza
I'm posting this for Nami :) My family has this every Christmas morning (originally started with my grandpa) - I'm pretty sure I've never had it a day other than December 25th but I am sure it would be delicious anytime of the year :)
1 package crescent rolls
1 lb. ground sausage (I like hot, but it's good with any kind you like!)
1 c. frozen hashbrowns, thawed
1 c. shredded sharp cheddar cheese
2 T. grated parm. cheese
1/4 c. milk
5 eggs
1/2 tsp. salt & pepper
*Cook sausage until brown.
*Seperate rolls onto an ungreased 12" pizza pan w/the points towards the center. Press over bottom and up sides and seal perforations. (if you don't have a pizza pan you can use a cookie sheets as long as it has sides so the toppings don't fall off!)
*Spoon sausage over crust.
*Sprinkle with potatoes and top w/cheddar cheese
*Beat eggs/milk/salt/pepper and pour over top of pizza
*Sprinkle top with parm. cheese
Bake 25-30 minutes at 375 and serve immediately!!
Happy eating :)
1 package crescent rolls
1 lb. ground sausage (I like hot, but it's good with any kind you like!)
1 c. frozen hashbrowns, thawed
1 c. shredded sharp cheddar cheese
2 T. grated parm. cheese
1/4 c. milk
5 eggs
1/2 tsp. salt & pepper
*Cook sausage until brown.
*Seperate rolls onto an ungreased 12" pizza pan w/the points towards the center. Press over bottom and up sides and seal perforations. (if you don't have a pizza pan you can use a cookie sheets as long as it has sides so the toppings don't fall off!)
*Spoon sausage over crust.
*Sprinkle with potatoes and top w/cheddar cheese
*Beat eggs/milk/salt/pepper and pour over top of pizza
*Sprinkle top with parm. cheese
Bake 25-30 minutes at 375 and serve immediately!!
Happy eating :)
grilled veggie sandwiches
one of John's favorite summer meals. Even he was surprised he liked it without meat.
get one thing of focaccia bread. The kind we buy is about 1/2 a sheet and I cut it into 4 helpings (about 4"x6") and then slice in 1/2 like a bagel.
Garlic Lemon Aoili
1/4 c. mayo
3 cloves garlic
1 T. lemon juice
Filling - Veggies you like - our faves
Red Pepper (1)
Zucchini (1)
red or sweet onion (1/2)
yellow squash (1)
Other ingredients - feta cheese (or sliced mozz) (~ 1/2 c.)
Slice these all up. Cut zucchini and squash on the diagonal so they are longer (less likely to fall through the grill plate). Toss with olive oil (about 2-4 T of oil)
Grill until veggies are tender, flipping occassionally. I like to close to grill lid for a smokier flavor. Remove the veggies.
Place bread on grill soft side down until slightly toasted, flip over, coat with aioli and sprinkle with cheese. Layer with veggies!
The infamous Persimmon Pudding
Can't say I have tried this. I was planning to last thanksgiving until John decided we needed to fly back to Indiana for the real thing :-)
Just because I know a lot of you might be curious - this is it. I got the recipe "gifted" to me during my shower.
2 c. persimmon pulp in a large bowl
beat in:
2 eggs
1 1/4 c. sugar
1 1/2 c. flour
1 t. baking powder
1/2 t. salt
1 t. baking soda
1/2 c. melted butter
2 1/2 c. half and half
2 t. cinnamon
1/2 t. nutmeg
1/2 t. ground cloves
grease an 8x12 pan and bake for one hour at 325.
Just because I know a lot of you might be curious - this is it. I got the recipe "gifted" to me during my shower.
2 c. persimmon pulp in a large bowl
beat in:
2 eggs
1 1/4 c. sugar
1 1/2 c. flour
1 t. baking powder
1/2 t. salt
1 t. baking soda
1/2 c. melted butter
2 1/2 c. half and half
2 t. cinnamon
1/2 t. nutmeg
1/2 t. ground cloves
grease an 8x12 pan and bake for one hour at 325.
Soft Pretzels/Pizza Crust
noticing a trend here? I love to cook breads and desserts (no meat to deal with!). This is a favorite of mine I serve the pretzels with hot mustard. They work for dinner rolls too.
Dissolve:
1 package of yeast with 1 cup of (warm-ish) water
Mix in:
2 T. margarine or butter
1 T. sugar
1/2 t. salt
1 1/2 c. flour
Mix until smooth (by hand or in a kitchenaid)
Add about another cup of flour (add flour just until the dough is smooth and blistered and doesn't stick to your hands too much).
Put in a greased bowl and let rise for an hour.
Divide dough into about six parts.
Shape in to pretzels and let rise another 1/2 hour.
Dip pretzel into 2 cups of hot (boiling) water and 3 T baking soda. (use a slotted spoon or turner)
Put on greased baking sheet and bake at 375 for about 10 mins (until golden brown)
FOR PIZZA - make the dough. poke holes in the dough before letting it rise for 1/2 hour. Spread into cookie sheet or pizza stone. Bake for 5 mins. Then top with desired toppings and bake until the cheese is melted.
Dissolve:
1 package of yeast with 1 cup of (warm-ish) water
Mix in:
2 T. margarine or butter
1 T. sugar
1/2 t. salt
1 1/2 c. flour
Mix until smooth (by hand or in a kitchenaid)
Add about another cup of flour (add flour just until the dough is smooth and blistered and doesn't stick to your hands too much).
Put in a greased bowl and let rise for an hour.
Divide dough into about six parts.
Shape in to pretzels and let rise another 1/2 hour.
Dip pretzel into 2 cups of hot (boiling) water and 3 T baking soda. (use a slotted spoon or turner)
Put on greased baking sheet and bake at 375 for about 10 mins (until golden brown)
FOR PIZZA - make the dough. poke holes in the dough before letting it rise for 1/2 hour. Spread into cookie sheet or pizza stone. Bake for 5 mins. Then top with desired toppings and bake until the cheese is melted.
Quick Margherita Pizza
This is a super fast, decently healthy recipe. It doesn't make a lot of mess, either! I use a pizza stone instead of a baking sheet.
Ingredients
1 (10-ounce) can refrigerated pizza crust dough
Cooking spray
1 teaspoon extra-virgin olive oil, divided
1 garlic clove, halved
5 plum tomatoes, thinly sliced (about 3/4 pound)
1 cup (4 ounces) shredded fresh mozzarella cheese
1 teaspoon balsamic vinegar
1/2 cup thinly sliced fresh basil
1/8 teaspoon salt
1/8 teaspoon black pepper
Preparation
Preheat oven to 400°.
Unroll crust dough onto a baking sheet coated with cooking spray; pat into a 13 x 11-inch rectangle.
Bake at 400° for 8 minutes.
Remove crust from oven, and brush with 1/2 teaspoon oil. Rub crust with cut sides of garlic.
Arrange tomato slices on crust, leaving a 1/2-inch border; sprinkle evenly with cheese.
Bake at 400° for 12 minutes or until cheese melts and crust is golden.
Combine 1/2 teaspoon oil and vinegar, stirring with a whisk.
Sprinkle pizza evenly with sliced basil, salt, and pepper. Drizzle the vinegar mixture evenly over the pizza.
Cut pizza into 8 pieces.
Yield
4 servings (serving size: 2 pieces)
Nutritional Information
CALORIES 298(30% from fat); FAT 10g (sat 4.6g,mono 3.5g,poly 1.4g); PROTEIN 12.2g; CHOLESTEROL 22mg; CALCIUM 175mg; SODIUM 595mg; FIBER 2.1g; IRON 2.6mg; CARBOHYDRATE 38.6g
BBQ Chicken Pizza
For the pizza lovers of CPK!
Ingredients:
1 12 inch pre-cooked pizza crust - I prefer Boboli thin crust
1/3 cup of your favorite bbq sauce *enough to cover the pizza*
1 tablespoon of honey or molasses
1/3 cup chopped red onions
2 tablespoons chopped cilantro
1 cup cooked chicken breast, chopped *I bake the chicken in the oven with salt and pepper with a little lemon*20 mins*
6 slices of gouda cheese
**extras**a couple slices of mozzarella, fontina cheese**make it extra gooey!
Preparation:
Spread bbq sauce over the pizza, drizzle a little honey over the sauce, cover with cheeses, spread chicken, then top with cilantro & onions. Bake pizza according to directions, and enjoy
Ingredients:
1 12 inch pre-cooked pizza crust - I prefer Boboli thin crust
1/3 cup of your favorite bbq sauce *enough to cover the pizza*
1 tablespoon of honey or molasses
1/3 cup chopped red onions
2 tablespoons chopped cilantro
1 cup cooked chicken breast, chopped *I bake the chicken in the oven with salt and pepper with a little lemon*20 mins*
6 slices of gouda cheese
**extras**a couple slices of mozzarella, fontina cheese**make it extra gooey!
Preparation:
Spread bbq sauce over the pizza, drizzle a little honey over the sauce, cover with cheeses, spread chicken, then top with cilantro & onions. Bake pizza according to directions, and enjoy
Cream Cheese Frosting
Frosting to go with Maui's Cupcakes:
Ingredients:
1 bar cream cheese
1 stick butter melted
1 box of powdered sugar
1 teaspoon vanilla
Mix thoroughly and enjoy with your fave cupcakes, especially goes good with Red Velvet Cupcakes or Carrot Cake...hmmmm.
Ingredients:
1 bar cream cheese
1 stick butter melted
1 box of powdered sugar
1 teaspoon vanilla
Mix thoroughly and enjoy with your fave cupcakes, especially goes good with Red Velvet Cupcakes or Carrot Cake...hmmmm.
Monday, May 19, 2008
Chimichurri with Ribeye Steaks
It's a great marinade that compliments any steaks. I complete the meal with garlic mashed potatoes, a bottle of Malbec wine, and roasted asparagus to enjoy with my steaks.
Ingredients:
1/2 cup of fresh mint leaves
1 cup of cilantro leaves
1 cup Italian parsley
6 cloves fresh garlic, peeled
1/2 teaspoon cayenne pepper
1/2 teaspoon ancho chile pepper
1 cup EVOO
1/3 cup red wine vinegar
1/3 cup H2O
1 teaspoon salt
1/2 teaspoon fresh ground pepper
4 to 6 ribeye steaks
Preparation:
Combine all the herbs and garlic in a food processor and finely chop. Add the EVOO, vinegar, H2O, salt, pepper & cayanne & ancho chili pepper and process to make a nice thick sauce. Add a little salt and pepper to taste. Pour 1/3 cup of the chimichurri in the baking dish *large enough to hold all of the steaks.* Place the steaks in, and cover the steaks with another 1/3 of the chimichurri. Marinate the meat for 1 hour or more, make sure to keep the steaks outside the fridge for at least 30 minutes before cooking on the grill. *You don't want to cook cold meat on the grill, it won't cook the meat evenly.*
Cook the steaks on the grill until cooked to taste, about 2 minutes for a beautiful medium-rare or more to get the nice juicy medium. Transfter the steaks to plates and serve with the remaining chimichurri sauce on the side. Enjoy!
Ingredients:
1/2 cup of fresh mint leaves
1 cup of cilantro leaves
1 cup Italian parsley
6 cloves fresh garlic, peeled
1/2 teaspoon cayenne pepper
1/2 teaspoon ancho chile pepper
1 cup EVOO
1/3 cup red wine vinegar
1/3 cup H2O
1 teaspoon salt
1/2 teaspoon fresh ground pepper
4 to 6 ribeye steaks
Preparation:
Combine all the herbs and garlic in a food processor and finely chop. Add the EVOO, vinegar, H2O, salt, pepper & cayanne & ancho chili pepper and process to make a nice thick sauce. Add a little salt and pepper to taste. Pour 1/3 cup of the chimichurri in the baking dish *large enough to hold all of the steaks.* Place the steaks in, and cover the steaks with another 1/3 of the chimichurri. Marinate the meat for 1 hour or more, make sure to keep the steaks outside the fridge for at least 30 minutes before cooking on the grill. *You don't want to cook cold meat on the grill, it won't cook the meat evenly.*
Cook the steaks on the grill until cooked to taste, about 2 minutes for a beautiful medium-rare or more to get the nice juicy medium. Transfter the steaks to plates and serve with the remaining chimichurri sauce on the side. Enjoy!
Oaty*chocolaty*pecany!*Cookies
Great cookies, and pretty tasty, the trick to making great cookies - use an ice cream scooper. You'll always get the same size cookies everytime. Only 80 calories per cookie.
Ingredients
1 1/4 cups all-purpose flour
1 cup regular oats
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/2 cup packed brown sugar
1/3 cup butter, softened
1 1/2 teaspoons vanilla extract
1 large egg
1/4 cup chopped toasted pecans
1/4 cup semisweet chocolate minichips
Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside.
Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in pecans and minichips. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until edges of cookies are lightly browned.
Ingredients
1 1/4 cups all-purpose flour
1 cup regular oats
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/2 cup packed brown sugar
1/3 cup butter, softened
1 1/2 teaspoons vanilla extract
1 large egg
1/4 cup chopped toasted pecans
1/4 cup semisweet chocolate minichips
Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside.
Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in pecans and minichips. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until edges of cookies are lightly browned.
Friday, May 16, 2008
meatless southwestern roll appetizer
I tried these out in the deep fryer and it didn't quite work. They came undone and let some of the filling fall out once it hit the oil. Sooooo maybe I will freeze them longer next time or just go back to the healthier baked method.
4 T. chopped onion
4 T. chopped red pepper
~ 1/2 c. Frozen corn
1 1/2 cans black beans (drain and rinse)
2 T. canned diced jalepenos (about 1 4oz can drained)
1 1/2 t. ground cumin
1 t. chili powder
1 sprinkle cayenne powder
1 1/2 c. shredded cheese - mexican blend (optional)
6" corn tortillas
cook onions and peppers until onions are tranclucent.
add corn beans, seasoning, jalepenos and cheese, letting the cheese melt.
prepare tortillas for rolling by wrapping them in a moist paper towl and microwaving 30 seconds - 1 minute
put one generous (T) spoonful of mixture on tortilla and roll up like an egg roll
put on wax paper covered cookie sheet and freeze 3-4 hours (at least)
preheat oven to 375
coat another cookie sheet with non-stick spray and bake until brown - flipping once.
4 T. chopped onion
4 T. chopped red pepper
~ 1/2 c. Frozen corn
1 1/2 cans black beans (drain and rinse)
2 T. canned diced jalepenos (about 1 4oz can drained)
1 1/2 t. ground cumin
1 t. chili powder
1 sprinkle cayenne powder
1 1/2 c. shredded cheese - mexican blend (optional)
6" corn tortillas
cook onions and peppers until onions are tranclucent.
add corn beans, seasoning, jalepenos and cheese, letting the cheese melt.
prepare tortillas for rolling by wrapping them in a moist paper towl and microwaving 30 seconds - 1 minute
put one generous (T) spoonful of mixture on tortilla and roll up like an egg roll
put on wax paper covered cookie sheet and freeze 3-4 hours (at least)
preheat oven to 375
coat another cookie sheet with non-stick spray and bake until brown - flipping once.
Cinnamon Rolls
very large recipe. Another tried an true favorite from my home-ec days.
Good thing I'm copying this to online, I'm not sure how much longer the paper version will last:
--DOUGH--
3/4 c. shortening
1 c. milk
3/4 c. sugar
2 t. salt
2 packages yeast (about 2 T)
2 eggs
7 1/2 c. flour
--FILLING--
1 c. sugar
3/4 c. brown sugar
1 1/2 T. cinnamon
--FROSTING--
4 oz. cream cheese
1/4 c. butter
~ 2 c. powdered sugar (maybe more)
1/2 t. vanilla
2 t. milk
(beat all ingredients on med. until smooth)
Preheat to 350
directions - (Dough can be made with the dough hook in the kitchen aid)
combine 3/4 c. shortening, 1 c. milk, 3/4 c. sugar 2 t. salt in microwave bowl. Microwave 3 mins. or until melted.
Cool until lukewarm.
Combine yeast, 1/2 t. sugar, 1/2 c. warm water. Let stand (it should bubble).
Add 1 c. cold water to shortening mixture, then add 2 eggs (if it's not hot) then add the yeast.
Begin adding the flour add until dough can be handled (about 7 c.). Put on floured counter (or silicone mat)
Knead dough for about 3 mins.
let stand until it doubles in size.
Punch it down and let it raise again.
Roll it out (long rectangle) and generously spread with butter. Sprinkle with sugar mixture and roll it up.
cut it into 1 1/2 inch spirals. (tip - use a clean piece of thread. place it under the roll, and pull up to cross to "cut" the spirals).
Place all spirals in a casserole dish or in pie plates/other pans. Bake for 35-45 mins. Cool slightly and then frost. Makes about 18 large rolls.
Good thing I'm copying this to online, I'm not sure how much longer the paper version will last:
--DOUGH--3/4 c. shortening
1 c. milk
3/4 c. sugar
2 t. salt
2 packages yeast (about 2 T)
2 eggs
7 1/2 c. flour
--FILLING--
1 c. sugar
3/4 c. brown sugar
1 1/2 T. cinnamon
--FROSTING--
4 oz. cream cheese
1/4 c. butter
~ 2 c. powdered sugar (maybe more)
1/2 t. vanilla
2 t. milk
(beat all ingredients on med. until smooth)
Preheat to 350
directions - (Dough can be made with the dough hook in the kitchen aid)
combine 3/4 c. shortening, 1 c. milk, 3/4 c. sugar 2 t. salt in microwave bowl. Microwave 3 mins. or until melted.
Cool until lukewarm.
Combine yeast, 1/2 t. sugar, 1/2 c. warm water. Let stand (it should bubble).
Add 1 c. cold water to shortening mixture, then add 2 eggs (if it's not hot) then add the yeast.
Begin adding the flour add until dough can be handled (about 7 c.). Put on floured counter (or silicone mat)
Knead dough for about 3 mins.
let stand until it doubles in size.
Punch it down and let it raise again.
Roll it out (long rectangle) and generously spread with butter. Sprinkle with sugar mixture and roll it up.
cut it into 1 1/2 inch spirals. (tip - use a clean piece of thread. place it under the roll, and pull up to cross to "cut" the spirals).
Place all spirals in a casserole dish or in pie plates/other pans. Bake for 35-45 mins. Cool slightly and then frost. Makes about 18 large rolls.
apple pie filling
this is pretty simple, but it's written on the same card as my crust so I thought I would add it. It's the best with golden yellow/green apples right off the tree.
1 c. sugar
2 T. flour
1 t. cinnamon
1/8 t. nutmeg
1/8 t. salt
6-8 medium sized apples
2 T. butter
combine sugar, flour, salt, and spices. Mix in apples. Fill pastry, dot with butter and put the top crust on - make sure you cut out "vents" in the top crust.
1 c. sugar
2 T. flour
1 t. cinnamon
1/8 t. nutmeg
1/8 t. salt
6-8 medium sized apples
2 T. butter
combine sugar, flour, salt, and spices. Mix in apples. Fill pastry, dot with butter and put the top crust on - make sure you cut out "vents" in the top crust.
best.pie.crust.ever.
I made this in my advanced home-ec classes (years and years ago) but it usually gets lots of compliments, so here goes.
3 c. flour
1 t. salt
1 1/2 c. shortening
1 egg
1 1/2 tsp. vinegar
cold water (~5-7 T)
mix salt and flour, cut in shortening (this can be done in the food processor, but I never bother - I like feeling the consistency with a hand pastry blender gadget - pampered chef's is really nice). Mix in egg, vinegar, and water. This should make 3 crusts (or 2 if you are rolling pin impaired and need extra to ensure you get a round piece). I LOVE the silicone mats for rolling (still use a little flour, but it's easy to just pick the whole mat up, flip over and position your crust in the pie plate.
Bake at 400 or whatever your pie recipe calls for. If you are doing a pie with a top crust I totally recommend those pie crust shields. Put them on for 1/2 the baking time and you will get a consistent crust every time!
3 c. flour
1 t. salt
1 1/2 c. shortening
1 egg
1 1/2 tsp. vinegar
cold water (~5-7 T)
mix salt and flour, cut in shortening (this can be done in the food processor, but I never bother - I like feeling the consistency with a hand pastry blender gadget - pampered chef's is really nice). Mix in egg, vinegar, and water. This should make 3 crusts (or 2 if you are rolling pin impaired and need extra to ensure you get a round piece). I LOVE the silicone mats for rolling (still use a little flour, but it's easy to just pick the whole mat up, flip over and position your crust in the pie plate.
Bake at 400 or whatever your pie recipe calls for. If you are doing a pie with a top crust I totally recommend those pie crust shields. Put them on for 1/2 the baking time and you will get a consistent crust every time!
Hawaiian Banana Bread
ahhhh, memories of Hawaii. The drive to Hana has many banana bread stands and I usually stop at at least two - for research purposes only...
Here is the closest recipe I have found for my favorite!
3 c. flour
3/4 t. salt
2 c. sugar
1 t. cinnamon
1 1/4 c. chopped pecans (or macadamia nuts)
3 eggs
1 c. vegetable oil
2 c. mashed bananas
1 8oz can crushed pineapples (drained)
2 t. vanilla
preheat oven to 350
combine flour, salt, baking soda, sugar, cinnamon in large bowl. Mix in nuts. In mixer bowl combine remaining ingredients. Stir in dry ingredients until moistened. Spoon batter into 2 greased/floured loaf pans.
bake 1 hour 15 mins. Cool for 10 mins or so then remove to wire rack to cool completely.
Here is the closest recipe I have found for my favorite!
3 c. flour
3/4 t. salt
2 c. sugar
1 t. cinnamon
1 1/4 c. chopped pecans (or macadamia nuts)
3 eggs
1 c. vegetable oil
2 c. mashed bananas
1 8oz can crushed pineapples (drained)
2 t. vanilla
preheat oven to 350
combine flour, salt, baking soda, sugar, cinnamon in large bowl. Mix in nuts. In mixer bowl combine remaining ingredients. Stir in dry ingredients until moistened. Spoon batter into 2 greased/floured loaf pans.
bake 1 hour 15 mins. Cool for 10 mins or so then remove to wire rack to cool completely.
Simple banana bread
Sooooo easy. I use to make this with the kids I nanny'd for all the time. (It's even easier if you have a kitchen aid/mixer)
1 c. butter
1 c. sugar
3 bananas
2 beaten eggs
2 c. flour
1 tsp. baking soda
3 T milk w/ a drop of vinegar (to make it "sour")
Preheat oven to 350
mix butter and sugar, mix in flour and baking soda - alternating it with the milk. Drop in the eggs. Mix in the bananas (mash them if you are not using a mixer).
Extras - stir in 1 c. chocolate chips or nuts, or coconut (or all, haha - my fav is 1 c. choc chips and 1/2 cup coconut)
makes 2 medium sized loafs
Bake for 1 hour. Toothpick inserted in center will not come out completely clean, but use your best judgement.
1 c. butter
1 c. sugar
3 bananas
2 beaten eggs
2 c. flour
1 tsp. baking soda
3 T milk w/ a drop of vinegar (to make it "sour")
Preheat oven to 350
mix butter and sugar, mix in flour and baking soda - alternating it with the milk. Drop in the eggs. Mix in the bananas (mash them if you are not using a mixer).
Extras - stir in 1 c. chocolate chips or nuts, or coconut (or all, haha - my fav is 1 c. choc chips and 1/2 cup coconut)
makes 2 medium sized loafs
Bake for 1 hour. Toothpick inserted in center will not come out completely clean, but use your best judgement.
Tuesday, May 13, 2008
Lil's Smothered Chicken
This recipe is taken from the "The Cookin' Cajun Cooking School Cookbook, Creole and Cajun Cuisine From the Heart of New Orleans"
My brother in laws mother works at the school and her cooking is to die for. I used a package of leg quarters and it was about 3 lbs. instead of five (leftovers mmmm), so I had a lot of leftover sauce. We plan on eating it over rice tonight with the left over chicken. Make sure you use a very large and deep sauce pan or you will over flow! It does call for creole seasoning. We have plenty to choose from around here, I have no idea if it's available elsewhere. If not, email me... I will mail you a bottle! Ha!
I don't serve two carbs with my meals. Mom taught me right. I decided on homemade mashed potatoes in the kitchen aid (red potatoes, skins on, boiled and then mixed with a little chicken broth, milk, parm cheese, salt, pepper, and garlic salt) and a spring mix salad with red wine vinaigrette dressing. It was tasty.
It says two hours to cook, but I browned mine a little longer than necessary since the chicken was thicker, it took about forty-five minutes to get falling off the bone tender on medium-low.
Creole Seasoning (Tony Chachere's is my fav, any will do)
3 tablespoons cooking oil or bacon drippings
1/3 cup of flour
1 cup onion, chopped
1 cup celery, chopped
1 cup bell pepper chopped
(1) 16-ounce can tomatoes
1/2 teaspoon basil
1/4 teaspoon white pepper
2 bay leaves
1 cup water (or chicken broth)
(1) 6-oz can tomato paste
1/2 teaspoon thyme
1/4 teaspoon black pepper
Hot-pepper sauce to taste (optional, I didn't use it)
1. Sprinkle chicken with Creole seasoning and brown in cooking oil. Remove and set aside.
2. Make a roux by heating oil or bacon fat in pot used to brown chicken (I used the same oil). Add flour and stir constantly until flour is a nut brown color. Add onion, celery, and bell pepper. Cook until vegetables are soft. (roux is the hardest part, if it scorches, it turns bitter and you have to dump it and start over, it's pretty much the base of all Creole/New Orleans style cooking).
3. Add remaining ingredients and mix well. Bring to a boil, and then reduce heat. Add chicken to sauce. Cover and cook 1 1/2 to 2 hours, or until chicken is tender. Serve with rice or pasta and toasted french bread. Serves 8 to 10.
bbq sloppy joes
this recipe is so simple and easy I'm kind of embarrassed to post. But now you know what kind of things we eat on busy weeknights :-) I like to serve it with a salad - especially fruit salad heavy on the pineapple.
***not sure if you WANT to see a picture of this.... it gets messy***
1 package of ground turkey (I prefer the super low fat kind) probably could use ground beef too
1/2 bottle of bbq sauce (pick your favorite kind to ensure you like the outcome)
whole wheat buns or pita pockets, or whatever buns/bread you have.
optional...
1/2 green pepper cut into pieces OR about 1/2 cup onions cut into pieces
brown turkey with onions and/or peppers, add bbq sauce until meat is well coated. Spoon a generous helping of meat mixture on toasted buns.
***not sure if you WANT to see a picture of this.... it gets messy***
1 package of ground turkey (I prefer the super low fat kind) probably could use ground beef too
1/2 bottle of bbq sauce (pick your favorite kind to ensure you like the outcome)
whole wheat buns or pita pockets, or whatever buns/bread you have.
optional...
1/2 green pepper cut into pieces OR about 1/2 cup onions cut into pieces
brown turkey with onions and/or peppers, add bbq sauce until meat is well coated. Spoon a generous helping of meat mixture on toasted buns.
*Beef & Beer Chili*
I love baseball season because its American's pastime and for the great ballpark food. I always have to have a hot dog, nachos or cotton candy. I love having my hot dogs with some good chili, lots of cheese and of course a beer!! Hope you enjoy it! *Sorry I don't have a picture to post*
Ingredients:
1 ½ cups chopped red onion (about 1 medium)
1 cup chopped red bell pepper (about 1 small)
8 ounces extra lean ground beef
2 or more garlic cloves, minced
½ teaspoon of cayenne pepper, Ancho Chile pepper & New Mexico Chile pepper
2 teaspoons of ground cumin
1 tablespoon of honey
½ teaspoon salt
½ teaspoon dried Mexican oregano
1 (19-ounce) can red kidney beans – rinsed and drained
1 (14.5-ounce) can no-salt added diced tomatoes, undrained
1 (14-ounce) can low-sodium beef broth
1 (12-ounce) bottle beer such as Samuel Adams or your choice. ;-)
1 tablespoon yellow cornmeal
1 tablespoon fresh lime juice
1 ½ cups of Extra Sharp Cheddar Cheese
1. Combine first 4 ingredients in a large Dutch oven over medium heat. Cook 5 minutes or until beef is browned, stirring to crumble. Stir in chili powders, cumin, honey, & salt; cook 1 minute. Add oregano & next 4 ingredients and bring to boil. Reduce heat, and simmer 15 minutes. Stir in cornmeal; cook 5 minutes. Stir in lime juice. Top off with Cheddar cheese. Yield: 4 servings (serving size: 1 ½ cups)
Ingredients:
1 ½ cups chopped red onion (about 1 medium)
1 cup chopped red bell pepper (about 1 small)
8 ounces extra lean ground beef
2 or more garlic cloves, minced
½ teaspoon of cayenne pepper, Ancho Chile pepper & New Mexico Chile pepper
2 teaspoons of ground cumin
1 tablespoon of honey
½ teaspoon salt
½ teaspoon dried Mexican oregano
1 (19-ounce) can red kidney beans – rinsed and drained
1 (14.5-ounce) can no-salt added diced tomatoes, undrained
1 (14-ounce) can low-sodium beef broth
1 (12-ounce) bottle beer such as Samuel Adams or your choice. ;-)
1 tablespoon yellow cornmeal
1 tablespoon fresh lime juice
1 ½ cups of Extra Sharp Cheddar Cheese
1. Combine first 4 ingredients in a large Dutch oven over medium heat. Cook 5 minutes or until beef is browned, stirring to crumble. Stir in chili powders, cumin, honey, & salt; cook 1 minute. Add oregano & next 4 ingredients and bring to boil. Reduce heat, and simmer 15 minutes. Stir in cornmeal; cook 5 minutes. Stir in lime juice. Top off with Cheddar cheese. Yield: 4 servings (serving size: 1 ½ cups)
Tuesday, May 6, 2008
Italiano!
This was our dinner tonight. I like to make enough food for 2 nights, or whatever is leftover is for lunch the next day. This is a meal for 4 people. Totally quick & easy, almost like having take-out at home! From Rachael Ray 2,4,6,8 Meals for Couples or Crowds. I varied the recipes to my liking, and you can too!
Menu: Chicken Parm Meatball Subs & Shredded Veggie Salad
Shredded Veggie Salad **This salad is similar to the one from Olive Garden**
Ingredients:
2 hearts of romaine, shredded
1 medium beefsteak tomato, halved then very thinly sliced
1 small green bell pepper, seeded, cored, and very thinly sliced
1/2 medium red onion, very thinly sliced
1/4 cup hot pepper rings or pepperoncini, drained & chopped **I didn't add it in my salad, since DH is a fincky eater about spicy peppers.***
2 tablesppons red wine vinegar
1/4 cup of EVOO
Salt & black pepper to taste
1/4 cup shredded parmigiano-Reggiano cheese
In a large bowl, combine the lettuced, tomatoes, bell peppers, onions, and pepperoncinis. Dress with the vinegar, EVOO, salt & pepper. Top it off with the grated cheese.
Chicken Parm Meatball Subs
Ingredients:
1 1/2 pound of ground chicken
1 tablespoon of grill seasoning, such as McCormick's Montreal Steak Seasoning
1 egg, beaten
1 cup grated Parmigiano-Reggiano cheese
1/2 cup Italian-style bread crumbs
1 tablespoon of garlic
1/2 teaspoon of oregano
Handfull of chopped fresh flat-leaf parsley leaves
3 tablespoons EVOO
2 large garlic cloves, cracked from their skins & split
1/4 teaspoon red pepper flakes, a couple of healthy pinches
1 28-ounce can crushed tomatoes, or puree works, too
1 cup of chicken stock
Salt & black pepper
8 to 10 fresh basil leaves, torn or shredded
4 6 to 8 inch crusty sub rolls. I loved Sourdough or French bread from Sara Lee. Nice soft bread is just as good.
4 slices of Provolone cheese
Preheat the oven to 425 degrees.
Place the chicken in a bowl and season it with grill seasoning. Add the egg, half of the grated cheese, the bread crumbs, parsley, garlic, oregano, and a serious drizzle of EVOO. Combine the mixture & form 12 to 15 large meatballs, placing them on a baking sheet. *It's going to be a little messy handling the meat, make sure to wash your hands anytime you handle the meat.* Squish the balls to flatten them a bit - like mini oval meat loaves. Be careful not form the balls wider than yoru bread. The flattened balls will stay put on your sub---no roll aways! Bake the meatballs for 15 minutes, or until golden and firm. Switch the boiler on.
While the chicken balls bake, heat a medium skillet over medium heat. Add the 3 tablespoons of EVOO & the garlic & cook them for 5 minutes. Discard the garlic, add the red peper flakes and the tomatoes, then stir in the chicken stock. Season the sauce with salt & pepper and simmer for 10 minutes. Adjust the seasonings & stir in the basil. *You can make the salad while you wait for the sauce to simmer.*
Use a thin spatula to loosen the chicken balls from the baking sheet and add them to the sauce, turning the meatballs to coat.
Cut the rolls, making the bottom a little deeper than the top. *I love eating the middle part of the bread!* Hollow out a little of the bread and lightly toast the rolls under the broiler. *I toasted my bread & put the cheese on the bottom.* Filled the bottoms of the breads with the sauced meatballs. Cover the meatballs with the cheeses and return to the broiler to melt the cheese until it's golden. Set the roll tops in place. Pour any leftover sauce into a bowl, and serve at the table for dipping.
Enjoy!
Green Chili Beef Enchiladas
INGREDIENTS:
1 pound lean ground beef (at least 80% lean)
1/2 cup chopped onion
1/2 cup sour cream
1 can (4.5-ounce size) chopped green chiles
8 ounces shredded colby-monterey jack cheese (more to taste if desired)
1 can (10-ounce size) enchilada sauce
1 can green chili sauce
6 (8-inch size) flour or corn tortillas
***GARNISHES, IF DESIRED***
shredded lettuce
chopped tomatoes
additional sour cream
salsa or pico de gallo
DIRECTIONS:
Heat oven to 350F. In 10-inch nonstick skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
Stir in sour cream, green chiles and 1 cup of the cheese. Spread about 1/4 cup of the enchilada sauce in 13x9-inch (3-quart) glass baking dish.
Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with 2/3 cup beef mixture. Roll up tortillas; place seam side down over enchilada sauce in baking dish.
Drizzle remaining enchilada sauce and green chili sauce evenly over filled tortillas. Sprinkle with remaining 1 cup (or more) cheese. Spray sheet of foil with cooking spray(optional); place sprayed side down on baking dish and seal tightly.
Bake at 350F for 45 to 50 minutes or until thoroughly heated. Serve garnished with lettuce, tomato, pico de gallo, and additional sour cream.
(Bethie's notes: This is also a great dish that you can prepare in advance - like before work - and stick it in the oven when you get home to bake for a yummy, hot dinner. Also, hubby can put it in the oven if you are busy. Fool-proof! ;) The enchiladas kind of fall apart and we ended up dipping it with tortilla chips. Delish!)
1 pound lean ground beef (at least 80% lean)
1/2 cup chopped onion
1/2 cup sour cream
1 can (4.5-ounce size) chopped green chiles
8 ounces shredded colby-monterey jack cheese (more to taste if desired)
1 can (10-ounce size) enchilada sauce
1 can green chili sauce
6 (8-inch size) flour or corn tortillas
***GARNISHES, IF DESIRED***
shredded lettuce
chopped tomatoes
additional sour cream
salsa or pico de gallo
DIRECTIONS:
Heat oven to 350F. In 10-inch nonstick skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
Stir in sour cream, green chiles and 1 cup of the cheese. Spread about 1/4 cup of the enchilada sauce in 13x9-inch (3-quart) glass baking dish.
Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with 2/3 cup beef mixture. Roll up tortillas; place seam side down over enchilada sauce in baking dish.
Drizzle remaining enchilada sauce and green chili sauce evenly over filled tortillas. Sprinkle with remaining 1 cup (or more) cheese. Spray sheet of foil with cooking spray(optional); place sprayed side down on baking dish and seal tightly.
Bake at 350F for 45 to 50 minutes or until thoroughly heated. Serve garnished with lettuce, tomato, pico de gallo, and additional sour cream.
(Bethie's notes: This is also a great dish that you can prepare in advance - like before work - and stick it in the oven when you get home to bake for a yummy, hot dinner. Also, hubby can put it in the oven if you are busy. Fool-proof! ;) The enchiladas kind of fall apart and we ended up dipping it with tortilla chips. Delish!)
healthy, quick "pizza"
I keep the flat bread on hand in the freezer, along with canned tomatoes and will top with whatever I have on hand, but these toppings are my favorites. Serve with salad for a complete meal.
Ingredients:
4 pieces of flatbread (or pita bread)
1-2 cans of petite diced tomatoes (drained)
1-2 t. crushed red pepper flakes
~1/4-1/2 c. feta and/or shredded mozzarella cheese
1/4 c. sliced and pitted klamata olives
fresh basil leafs torn in chunks - optional.
Preheat oven to 400. Spray a cookie sheet or pizza stone with non-stick spray. Spoon tomatoes over bread, sprinkle with red pepper to taste (I like very little, John likes generous) and top with cheese and olives.
Ingredients:
4 pieces of flatbread (or pita bread)
1-2 cans of petite diced tomatoes (drained)
1-2 t. crushed red pepper flakes
~1/4-1/2 c. feta and/or shredded mozzarella cheese
1/4 c. sliced and pitted klamata olives
fresh basil leafs torn in chunks - optional.
(everything looks better on china)
Preheat oven to 400. Spray a cookie sheet or pizza stone with non-stick spray. Spoon tomatoes over bread, sprinkle with red pepper to taste (I like very little, John likes generous) and top with cheese and olives.
Deep Dish Coffee Brownies!
Enjoy! I love chocolate & brownies! Here's the only brownies you'll ever make!
**For the chocolate I used, Ghirardelli chocolate bar & cocoa powder. They have the best chocolate ever. Coffee Liqueur I used was from Costa Rica, but I think the Starbucks Coffee Liqueur would be just as good, too.**
*I made a double batch of this last night because I brought it in the office for my boss's bday.*
Ingredients:
3 tablespoons unsalted butter
2 tablespoons canola oil
4 ounces semisweet chocolate, coarsely chopped
3/4 cup packed dark brown sugar
1/4 cup white sugar
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs, cold
1 tablespoon coffee liqueur
1/4 cup cocoa powder
3/4 cup all-purpose flour
1/4 teaspoon baking soda
Position rack in the lower third of the oven and heat oven to 325 degrees F. Use an 8 by 8 silicon baking pan or line a similar sized metal or glass baking dish with foil or parchment paper so it hangs over the edges by about 1 inch. Spray the prepared pan completely.
3 tablespoons unsalted butter
2 tablespoons canola oil
4 ounces semisweet chocolate, coarsely chopped
3/4 cup packed dark brown sugar
1/4 cup white sugar
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs, cold
1 tablespoon coffee liqueur
1/4 cup cocoa powder
3/4 cup all-purpose flour
1/4 teaspoon baking soda
Position rack in the lower third of the oven and heat oven to 325 degrees F. Use an 8 by 8 silicon baking pan or line a similar sized metal or glass baking dish with foil or parchment paper so it hangs over the edges by about 1 inch. Spray the prepared pan completely.
I prefer double boiler method of melting chocolate. You would put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer. Place the bowl over, not touching, the water, and stir occasionally until melted and smooth. It should be nice and creamy. *You can also melt the chocolate & butter in the microwave, but I hate the mess it would make!*
Stir the brown and white sugars, vanilla and salt into the chocolate mixture with a wooden spoon. Add the eggs and coffee and beat vigorously until fully incorporated and the batter is thick and glossy. Add the cocoa, flour and baking soda and stir just until it disappears.
Pour the batter into the pan and bake until the top is crispy and a toothpick inserted into the middle comes out with a few crumbs, about 30 minutes (40 minutes if not using silicon).
Wednesday, April 23, 2008
Easy Appetizer or Quick Lunch!
aI tried this for the first time this weekend and have done two variations since (Dave really enjoyed it). It's great as a quick, easy appetizer and can be changed to meatless, seafood only etc., really quickly. It's also great for using leftover chicken or seafood.
Spinach Crawfish/Shrimp Quesadillas
2 large flour tortillas (or any flavor I used sun dried tomato and spinach)
1/2 lb crawfish or shrimp (pre cooked) (I used frozen crawfish, but I live in Louisiana)
(If using fresh seafood I would saute with garlic and onion and then add all those ingredients in)
Fresh Spinach Leaves
Sea Salt
Cracked Pepper
Red Pepper Flakes
Mozzarella or Italian Blend Shredded Cheese (as much or as little as you want!)
Feta Cheese
Pre heat on medium a large pan that will hold the large tortilla and spray with either olive oil cooking spray or coat with a thin layer of olive oil. Place your "base" tortilla down and add a layer of shredded mozzarella. Add crawfish or shrimp until you have a pretty good layer but it's not a mound. Add Spinach leaves, and season as much or as little as you would like. I put salt, pepper and red pepper flakes (sorry I don't have an exact measurement but season to your taste). Add another layer of shredded cheese and sprinkle on the feta (feta is optional I just like the flavor). Add the top tortilla and press with a spatula. FLIP! Then continue cooking until all the cheese is melted and the seafood is warmed through. Be careful to watch your temp and not burn the tortillas. Remove from the pan and cut into pieces (I used four for Dave and I and up to eight for appetizers).
I put sour cream and salsa on the side for toppings and it was hit.
I've switched it up as well using left over chicken breasts, stronger cheeses like sharp chedder and Monterey jack, salsa for seasoning and salt and pepper. I've also just used spinach and feta for a meatless version. It really was the fastest thing to make and everyone really enjoyed it.
If you have questions please let me know, I know this isn't an exact recipe but it's great for a fast meal and relatively healthy (if you use low fat cheeses!)
Tuesday, March 11, 2008
Red Velvet Cupcakes: Perfect for the kitchenaid!
This recipe can be found many places on the web (and I have a pretty good idea that it was taken from the famous Magnolia Bakery's Cookbook)
Preheat oven to 350 degrees.
3 ⅓ cups cake flour (not self-rising) **
¾ cup (1 ½ sticks) unsalted butter, softened
2 ¼ cups sugar
3 large eggs, at room temperature
6 tablespoons red food coloring (wow it's a lot, buy at least one 2oz. bottle)
3 tablespoons unsweetened cocoa
1 ½ teaspoons vanilla extract 1 ½ teaspoons salt
1 ½ cups buttermilk
1 ½ teaspoons cider vinegar
1 ½ teaspoons baking soda
**Must be cake flour. You can substitute 1 3/4c. all purpose flour and 1/4c. corn starch for the same result
- Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper (unless making cupcakes!)
- To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
- In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
- In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overheat.
- In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
- Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.
- When the cake has cooled, spread the frosting between the layers, then the ice top and sides of the cake with frosting.
This recipe can be found many places on the web (and I have a pretty good idea that it was taken from the famous Magnolia Bakery's Cookbook)
Preheat oven to 350 degrees.
3 ⅓ cups cake flour (not self-rising) **
¾ cup (1 ½ sticks) unsalted butter, softened
2 ¼ cups sugar
3 large eggs, at room temperature
6 tablespoons red food coloring (wow it's a lot, buy at least one 2oz. bottle)
3 tablespoons unsweetened cocoa
1 ½ teaspoons vanilla extract 1 ½ teaspoons salt
1 ½ cups buttermilk
1 ½ teaspoons cider vinegar
1 ½ teaspoons baking soda
**Must be cake flour. You can substitute 1 3/4c. all purpose flour and 1/4c. corn starch for the same result
- Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper (unless making cupcakes!)
- To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
- In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
- In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overheat.
- In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
- Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.
- When the cake has cooled, spread the frosting between the layers, then the ice top and sides of the cake with frosting.
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