6 fresh mint leaves
1-1/2 to 2 jiggers (2 to 3 ounces) gold rum
1 teaspoon lime juice
2 teaspoons superfine sugar
Ice
Club soda
Directions
1. Crush leaves in the bottom of a tall glass. Pour in rum, lime juice, and sugar. Add ice, stir and top with club soda. Makes 1 serving.
Nutrition Facts
Servings Per Recipe 1 serving Calories 161.2
Wednesday, December 30, 2009
Saturday, December 26, 2009
Funnel Cake
This is the county fair type funnel cake recipe. Light and fluffy, this gets dusted with powdered sugar and served hot for a fun and tasty treat.
1 egg
2/3 cup milk
2 tbsp. sugar
1 1/4 cup flour
1/4 tsp. salt
1 tsp. baking powder
Directions:
1. In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it's perfect.
2. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.
3. Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.)
4. Cook for about 2-3 minutes, remove from the oil when golden brown and crispy.
5. Sprinkle with powdered sugar and serve.
Monday, December 21, 2009
Strawberry Hand Pies
Mmmm strawberry pie! With these hand pies, you get the effect of the pie without the mess! Great for picnics.
2 cups sliced fresh strawberries (about 1 pound)
2 tbsp all-purpose flour
1/2 cup sugar, plus more for sprinkling
1 tsp grated lemon zest
2 circles refrigerated pie dough (homemade or if store bought, not in a pie dish, like pillsbury)
1 egg, lightly beaten
1 tbsp milk
Preheat oven to 375 degrees.
In a small saucepan over medium heat, combine strawberries, flour, sugar, and lemon zest. Cook about 10 minutes, until mixture thickens, stirring often. Set aside to cool.
On a lightly floured surface, use a rolling pin to roll out the circles of pastry dough. Cut the edges of each to form a large square. Cut each into quarteres. Place 4 on greased baking sheet. Spoon mixture on four of the squares, leaving a border around the edges. Brush edges with egg and top with another square. Use a fork to seal edges and create decorative border. In the center of the hand pie, use a fork to create a vent. Brush with milk and sprinkle with sugar.
Bake 30 minutes, rotating once, until golden brown. Cool on wire rack.
4 servings.
2 cups sliced fresh strawberries (about 1 pound)
2 tbsp all-purpose flour
1/2 cup sugar, plus more for sprinkling
1 tsp grated lemon zest
2 circles refrigerated pie dough (homemade or if store bought, not in a pie dish, like pillsbury)
1 egg, lightly beaten
1 tbsp milk
Preheat oven to 375 degrees.
In a small saucepan over medium heat, combine strawberries, flour, sugar, and lemon zest. Cook about 10 minutes, until mixture thickens, stirring often. Set aside to cool.
On a lightly floured surface, use a rolling pin to roll out the circles of pastry dough. Cut the edges of each to form a large square. Cut each into quarteres. Place 4 on greased baking sheet. Spoon mixture on four of the squares, leaving a border around the edges. Brush edges with egg and top with another square. Use a fork to seal edges and create decorative border. In the center of the hand pie, use a fork to create a vent. Brush with milk and sprinkle with sugar.
Bake 30 minutes, rotating once, until golden brown. Cool on wire rack.
4 servings.
Cilantro-lime rice
4 cups water
juice of 1 lime
2 tsp kosher salt
2 cups long-grain white rice
3/4 cup chopped cilantro
Bring water, lime juice, and salt to a boil. Add rice and return to a boil for 2-3 minutes. Reduce the heat to a simmer, cover, and cook for about 20 minutes until all the water is absorbed. Turn off the heat and allow rice to steam, covered for 5 minutes. Fluff the rice with a fork and stir in cilantro.
6-8 servings.
juice of 1 lime
2 tsp kosher salt
2 cups long-grain white rice
3/4 cup chopped cilantro
Bring water, lime juice, and salt to a boil. Add rice and return to a boil for 2-3 minutes. Reduce the heat to a simmer, cover, and cook for about 20 minutes until all the water is absorbed. Turn off the heat and allow rice to steam, covered for 5 minutes. Fluff the rice with a fork and stir in cilantro.
6-8 servings.
Roasted Garlic Guacamole
1 head garlic
1 tsp olive oil
1/2 serrano pepper
4 hass avocadoes, halved, pitted, peeled
juice of 1 lime
1 1/2 tsp kosher salt
1 tsp ground black pepper
1/2 cup chopped cilantro
tortilla chips
Preheat oven to 400 degrees. Slice the top off the head of garlic. Place the garlic on a sheet a aluminum foil and drizzle with olive oil. Wrap the garlic tightly. Roast for 30 minutes, depending on size of garlic, until soft and golden brown. Let cool. Squeeze the peel of each clove to release the garlic.
In food processor, combine garlic, serrano, avocados, lime juice, salt and pepper. Pulse until chunky. Transfer to bowl and stir in cilantro. Serve with tortilla chips.
6-8 servings (4 cups)
1 tsp olive oil
1/2 serrano pepper
4 hass avocadoes, halved, pitted, peeled
juice of 1 lime
1 1/2 tsp kosher salt
1 tsp ground black pepper
1/2 cup chopped cilantro
tortilla chips
Preheat oven to 400 degrees. Slice the top off the head of garlic. Place the garlic on a sheet a aluminum foil and drizzle with olive oil. Wrap the garlic tightly. Roast for 30 minutes, depending on size of garlic, until soft and golden brown. Let cool. Squeeze the peel of each clove to release the garlic.
In food processor, combine garlic, serrano, avocados, lime juice, salt and pepper. Pulse until chunky. Transfer to bowl and stir in cilantro. Serve with tortilla chips.
6-8 servings (4 cups)
Chocolate Peanut Butter Balls
1/2 pound (2 sticks) unsalted butter
1 cup creamy peanut butter
1 teaspoon vanilla extract
3 1/2 cups confectioners' sugar
8 oz. semisweet chocolate, chopped
Line a baking sheet with parchment paper.
In a medium saucepan over low heat, melt the butter with the peanut butter. Stir in the vanilla. Remove from heat. Stir in the sugar until smooth. (The mixture will be the texture of thick dough.) While still warm, use your hands to shape the dough balls by the tablespoonful. Place on the baking sheet.
In a saucepan over medium-low heat, melt the chocolate, stirring constrantly. Remove from the heat and use a toothpick to dip balls halfway in chocolate. Place back on the baking sheet. Refrigerate until set, about 1 hour.
6 to 8 servings (42 balls)
1 cup creamy peanut butter
1 teaspoon vanilla extract
3 1/2 cups confectioners' sugar
8 oz. semisweet chocolate, chopped
Line a baking sheet with parchment paper.
In a medium saucepan over low heat, melt the butter with the peanut butter. Stir in the vanilla. Remove from heat. Stir in the sugar until smooth. (The mixture will be the texture of thick dough.) While still warm, use your hands to shape the dough balls by the tablespoonful. Place on the baking sheet.
In a saucepan over medium-low heat, melt the chocolate, stirring constrantly. Remove from the heat and use a toothpick to dip balls halfway in chocolate. Place back on the baking sheet. Refrigerate until set, about 1 hour.
6 to 8 servings (42 balls)
chili-Cheese Dip
It's so good-seriously. From Katie Lee.
1 pound ground sirloin beef
1 packet taco seasoning
1 16-ounce jar salsa
2 cups shredded cheddar cheese
4 ounces cream cheese, cut into cubes
tortilla chips, for serving
In a medium skillet over medium heat, brown the beef. Remove the beef from the skillet and drain on paper towels. Return to the skillet and add the taco seasoning and salsa. Bring to a simmer and cook uncovered for 10 minutes, stirring occasionally. Drop the heat to very low. Stir in cheddar and cream cheese and cook until just melted. Serve hot with tortilla chips.
6 to 8 servings (about 3 1/2 cups)
Prep time: 5 minuts
Cook time: 20 minutes
1 pound ground sirloin beef
1 packet taco seasoning
1 16-ounce jar salsa
2 cups shredded cheddar cheese
4 ounces cream cheese, cut into cubes
tortilla chips, for serving
In a medium skillet over medium heat, brown the beef. Remove the beef from the skillet and drain on paper towels. Return to the skillet and add the taco seasoning and salsa. Bring to a simmer and cook uncovered for 10 minutes, stirring occasionally. Drop the heat to very low. Stir in cheddar and cream cheese and cook until just melted. Serve hot with tortilla chips.
6 to 8 servings (about 3 1/2 cups)
Prep time: 5 minuts
Cook time: 20 minutes
herbie's Tacos
Katie Lee "They are, without a doubt, the best tacos I have ever eaten. His secret ingredient is cheap italian salad dressing."
For the taco meat:
2 tblsp canola oil
1/2 cup minced cilantro
1 bunch scallions, thinly sliced (white and green parts)
1 7-ounce can chopped green chilies (medium heat)
2 pounds ground turkey
2 tbsp garlic salt
1/4 cup chili powder
1/4 cup hot taco sauce, plush more for serving
1/4 cup green taco sauce, plus more for serving (recommended brand is La Victoria)
For the salad:
1 head of iceberg lettuce, shredded
1 bunch scallions, thinly sliced (white and green parts)
1/2 cup minced cilantro
2 ripe tomatoes, chopped
1 avocado, diced
1/2 cup italian-style vinaigrette dressing (I like Ken's)
For the shells:
1 cup canola oil
24 white corn tortillas
In a large skillet over medium-high heat, heat the oil, cilantro, and scallions. Add chiles and cook 1 minute, stirring constantly. Stir in turkey, using a wooden spoon to break up the meat. As the meat is browning, stir in the garlic salt and chili powder. When meat has cooked through, about 8-10 mintues, stir in the hot sauce and green sauce. Lower the heat to a simmer. Stir occassionally.
For the Salad:
As the meat simmers, in a large bowl, toss all salad ingredients with the dressing. Refrigerate until needed.
For the shells:
Line a baking sheet or large plate with paper towels. In a medium skillet, heat the oil over medium-high heat. When the oil is hot, use tongs to place a tortilla gently in the oil one at a time. After only 5 seconds, in one motion, turn the tortilla over and fold it in half. Cook 20 seconds, flip, and cook an additional 20 seconds. Lift out of oil and drain on the paper towels. Repeat with remaining tortillas, one at a time. They should not be too crisp when they come out.
Garnish:
2 cups shredded cheddar cheese
1/2 cup sour cream
Assemble the tacos by spooning the meat into the shells and topping with cheese, salad and sour cream.
6 to 8 servings (24 tacos)
Prep time: 20 minutes
Cook time: 25 minutes
For the taco meat:
2 tblsp canola oil
1/2 cup minced cilantro
1 bunch scallions, thinly sliced (white and green parts)
1 7-ounce can chopped green chilies (medium heat)
2 pounds ground turkey
2 tbsp garlic salt
1/4 cup chili powder
1/4 cup hot taco sauce, plush more for serving
1/4 cup green taco sauce, plus more for serving (recommended brand is La Victoria)
For the salad:
1 head of iceberg lettuce, shredded
1 bunch scallions, thinly sliced (white and green parts)
1/2 cup minced cilantro
2 ripe tomatoes, chopped
1 avocado, diced
1/2 cup italian-style vinaigrette dressing (I like Ken's)
For the shells:
1 cup canola oil
24 white corn tortillas
In a large skillet over medium-high heat, heat the oil, cilantro, and scallions. Add chiles and cook 1 minute, stirring constantly. Stir in turkey, using a wooden spoon to break up the meat. As the meat is browning, stir in the garlic salt and chili powder. When meat has cooked through, about 8-10 mintues, stir in the hot sauce and green sauce. Lower the heat to a simmer. Stir occassionally.
For the Salad:
As the meat simmers, in a large bowl, toss all salad ingredients with the dressing. Refrigerate until needed.
For the shells:
Line a baking sheet or large plate with paper towels. In a medium skillet, heat the oil over medium-high heat. When the oil is hot, use tongs to place a tortilla gently in the oil one at a time. After only 5 seconds, in one motion, turn the tortilla over and fold it in half. Cook 20 seconds, flip, and cook an additional 20 seconds. Lift out of oil and drain on the paper towels. Repeat with remaining tortillas, one at a time. They should not be too crisp when they come out.
Garnish:
2 cups shredded cheddar cheese
1/2 cup sour cream
Assemble the tacos by spooning the meat into the shells and topping with cheese, salad and sour cream.
6 to 8 servings (24 tacos)
Prep time: 20 minutes
Cook time: 25 minutes
Big Pitcher of Bloody Marys
one 46-ounce bottle of low-sodium vegetable juice (V8)
1 1/2 cups vodka
juice of 1 lemon
2 teaspoons prepared white horseradish
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/4 teaspoon onion powder
tabasco sauce
celery sticks, green olives, and lemon wedges for garnish (sweet pepper too)
In a large pitcher, combine the vegetable juice, vodka, lemon juice, horseradish, celery salt, kosher salt, onion powder, and tabasco to taste. chill until serving time. Pour over ice and garnish.
8 to 10 servings
1 1/2 cups vodka
juice of 1 lemon
2 teaspoons prepared white horseradish
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/4 teaspoon onion powder
tabasco sauce
celery sticks, green olives, and lemon wedges for garnish (sweet pepper too)
In a large pitcher, combine the vegetable juice, vodka, lemon juice, horseradish, celery salt, kosher salt, onion powder, and tabasco to taste. chill until serving time. Pour over ice and garnish.
8 to 10 servings
Long Life Noodles
Long life noodles, or longevity noodles, are a traditional Chinese dish for both birthdays and New Year. As their name indicates, these noodles symbolize living well into old age. Whatever you do, don't break them or cut them, as it is considered bad luck to do so.
1/2 cup creamy salted peanut butter
1/3 cup soy sauce
1/4 cup rice vinegar
2 tablespoons fresh lime juice
2 teaspoons toasted sesame oil
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1 cup snow peas, thinly sliced
1 cup shredded carrots
1 red bell pepper, thinly sliced
4 scallions, thinly sliced
1 pound soba noodles or spaghetti
2 tablespoons sesame seeds
1/4 cup minced cilantro
In a small saucepan over low heat, combine the peanut butter, soy sauce, vinegar, lime juice, sesame oil, garlic, and ginger. Stir constantly until the peanut butter melts. Remove from the heat and set aside.
In a large bowl, combine the snow peas, carros, red bell pepper, and scallions.
Cook the noodles until al dente in a large pot of salted boiling water. Reserve 1/4 cup cooking water. Stir the noodles into the vegetable mixture and add the peanut sauce. If sauce is too thick, add a little cooking water. Garnish with sesame seeds and cilantro.
6 to 8 servings (about 8 cups)
Prep: 20 minutes
Cook time: 15 minutes
1/2 cup creamy salted peanut butter
1/3 cup soy sauce
1/4 cup rice vinegar
2 tablespoons fresh lime juice
2 teaspoons toasted sesame oil
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1 cup snow peas, thinly sliced
1 cup shredded carrots
1 red bell pepper, thinly sliced
4 scallions, thinly sliced
1 pound soba noodles or spaghetti
2 tablespoons sesame seeds
1/4 cup minced cilantro
In a small saucepan over low heat, combine the peanut butter, soy sauce, vinegar, lime juice, sesame oil, garlic, and ginger. Stir constantly until the peanut butter melts. Remove from the heat and set aside.
In a large bowl, combine the snow peas, carros, red bell pepper, and scallions.
Cook the noodles until al dente in a large pot of salted boiling water. Reserve 1/4 cup cooking water. Stir the noodles into the vegetable mixture and add the peanut sauce. If sauce is too thick, add a little cooking water. Garnish with sesame seeds and cilantro.
6 to 8 servings (about 8 cups)
Prep: 20 minutes
Cook time: 15 minutes
Frozen Southsiders
From Katie Lee
The drink is traditionally shaken and served on the rocks, but a friend in Palm Beach made hers in a blender with ice. I was hooked.
6 ounces gin
2 cups lemonade
2 cups ice
20 fresh mint leaves
Place all ingredients in a blender. Blend until smooth. Serve in goblets.
4 to 6 cocktails (about 6 cups)
The drink is traditionally shaken and served on the rocks, but a friend in Palm Beach made hers in a blender with ice. I was hooked.
6 ounces gin
2 cups lemonade
2 cups ice
20 fresh mint leaves
Place all ingredients in a blender. Blend until smooth. Serve in goblets.
4 to 6 cocktails (about 6 cups)
Buttermilk Biscuits
2 1/2 to 3 cups all-purpose flour
8 tablespoons (1 stick) unsalted butter, chilled and cut into cubes
1 tablespoon baking powder
1/4 teapsoon baking soda
1 teaspoon kosher salt
1 teaspoon sugar
1 cup buttermilk
2 tablespoons heavy cream
4 tablespoons )1 1/2 stick) unsalted butter, softened
Preheat oven to 450 degrees. Grease a baking sheet.
In a large mixing bowl, combine 2 1/2 cups flour and the chilled butter. Using a pastry blender, cut the butter into the flour until it resembles a coarse meal. Stir in the baking powder, baking soda, salt, sugar, and sage. Make a well in the center and pour in the butter milk. Mix with a fork until all of the ingredients are incorporated and the dough begins to shape into a ball. (The dough will be slightly dry.)
Sprinkle a work surface with flour, coat your palms, and rub some on a rolling pin. Turn out the dough onto the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Roll the dough to about 1/2-inch thick. Flour a 3-inch bisquick cutter (or the rim of a glass) and cut out the biscuits. Reshape the leftover dough into a ball, roll it out again, and cut out more biscuits unti there is no dough remaining.
Place the biscuits on the baking sheet and brush with cream. Bake for 10 to 12 minutes, until the tops are golden brown. While the biscuits are still hot, spread some softened butter on top of each one and let it melt.
20 to 22 biscuits
Prep time: 20 minutes
Cook time: 12 minutes
8 tablespoons (1 stick) unsalted butter, chilled and cut into cubes
1 tablespoon baking powder
1/4 teapsoon baking soda
1 teaspoon kosher salt
1 teaspoon sugar
1 cup buttermilk
2 tablespoons heavy cream
4 tablespoons )1 1/2 stick) unsalted butter, softened
Preheat oven to 450 degrees. Grease a baking sheet.
In a large mixing bowl, combine 2 1/2 cups flour and the chilled butter. Using a pastry blender, cut the butter into the flour until it resembles a coarse meal. Stir in the baking powder, baking soda, salt, sugar, and sage. Make a well in the center and pour in the butter milk. Mix with a fork until all of the ingredients are incorporated and the dough begins to shape into a ball. (The dough will be slightly dry.)
Sprinkle a work surface with flour, coat your palms, and rub some on a rolling pin. Turn out the dough onto the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Roll the dough to about 1/2-inch thick. Flour a 3-inch bisquick cutter (or the rim of a glass) and cut out the biscuits. Reshape the leftover dough into a ball, roll it out again, and cut out more biscuits unti there is no dough remaining.
Place the biscuits on the baking sheet and brush with cream. Bake for 10 to 12 minutes, until the tops are golden brown. While the biscuits are still hot, spread some softened butter on top of each one and let it melt.
20 to 22 biscuits
Prep time: 20 minutes
Cook time: 12 minutes
Sausage Balls
By Katie Lee
These are a great cocktail party snack or for brunch. It is important to use freshly shredded cheese as it gives the dough more moisture.
1 pound hot italian sausage, casings removed
2 1/2 cups baking mix (I use Bisquick)
3 cups freshly shredded sharp cheddar cheese
1/4 cup heavy cream
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine the sausage meat, baking mix, and cheese. Use your hands to completely mix until well blended. The dough will be crumbly. Use your hands to roll into 1 1/2-inch balls and place your hands on the prepared baking sheet. Brush each sausage ball with heavy cream. Bake until golden brown, about 15 minutes.
12 servings (about 50 balls)
Prep time: 15 minutes
Cook time: 15 minutes
These are a great cocktail party snack or for brunch. It is important to use freshly shredded cheese as it gives the dough more moisture.
1 pound hot italian sausage, casings removed
2 1/2 cups baking mix (I use Bisquick)
3 cups freshly shredded sharp cheddar cheese
1/4 cup heavy cream
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine the sausage meat, baking mix, and cheese. Use your hands to completely mix until well blended. The dough will be crumbly. Use your hands to roll into 1 1/2-inch balls and place your hands on the prepared baking sheet. Brush each sausage ball with heavy cream. Bake until golden brown, about 15 minutes.
12 servings (about 50 balls)
Prep time: 15 minutes
Cook time: 15 minutes
These mini manloaves are a hit at parties.
1 pound extra lean ground beef
1 large egg, lightly beaten
1/2 cup ketchup
1/4 cup grated onion
1/4 cup bread crumbs
1 1/2 teaspoons worcestersire sauce
1 tablespoon minced flat-leaf parsley
1 teaspoon minced fresh thyme leaves
1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
24 slider-size hamburger buns
Mayonnaise
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and place a cooling rack on top. Spray lightly with nonstick cooking spray. In a large bowl, combine the beef, egg, 1/4 cup of the ketchup, the onion, bread crumbs, worcestershire, parsley, thyme, salt, pepper, and garlic powder. Use your hands to mix everything together.
Divide meat by the tablespoonful and shape each into a thin patty. Place on the prepared rack. Brush the patties with the remaining 1/4 cup ketchup. Bake for 20 minutes. While meatloaf is baking, spread mayonnaise onto one side of each bun. Place each meatloaf slider in a prepared bun and serve.
12 servings
Prep time: 25 minutes
Cook time: 20 minutes
1 pound extra lean ground beef
1 large egg, lightly beaten
1/2 cup ketchup
1/4 cup grated onion
1/4 cup bread crumbs
1 1/2 teaspoons worcestersire sauce
1 tablespoon minced flat-leaf parsley
1 teaspoon minced fresh thyme leaves
1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
24 slider-size hamburger buns
Mayonnaise
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and place a cooling rack on top. Spray lightly with nonstick cooking spray. In a large bowl, combine the beef, egg, 1/4 cup of the ketchup, the onion, bread crumbs, worcestershire, parsley, thyme, salt, pepper, and garlic powder. Use your hands to mix everything together.
Divide meat by the tablespoonful and shape each into a thin patty. Place on the prepared rack. Brush the patties with the remaining 1/4 cup ketchup. Bake for 20 minutes. While meatloaf is baking, spread mayonnaise onto one side of each bun. Place each meatloaf slider in a prepared bun and serve.
12 servings
Prep time: 25 minutes
Cook time: 20 minutes
Chicken with Mushrooms and Garlic
From Kathy Lee
If I close my eyes while eating this dish, I'd swear I was in a little bistro in Provence. The flavors are so rich, and the chicken so tender it practically falls off the bone. I use thigh meat because it has more flavor and it's also less expensive, but if you prefer white meat, just substitute split breasts.
12 BONE-IN, SKIN-ON CHICKEN THIGHS
1 TABLESPOON PLUSH 1 TEASPOON KOSHER SALT
1 1/2 TEASPOONS FRESHLY GROUND BLACK PEPPER
1 CUP PLUS 3 TABLESPOONS ALL-PURPOSE FLOUR
1 TABLESPOON OLIVE OIL
1 TABLESPOON UNSALTED BUTTER
1 HEAD GARLIC, CLOVES SEPARATED AND PEELED
10 OUNCES WHITE BUTTON MUSHROOM, STEMMED AND QUARTERED
1 TABLESPOON MINCED FRESH ROSEMARY
1 TABLESPOON MINCED FRESH THYME
3/4 CUP WHITE WINE
2 CUPS LOW-SODIUM CHICKEN STOCK
3 TABLESPOONS HEAVY CREAM
1 1/2 TABLESPOONS FRESH LEMON JUICE
1/4 CUP WATER
Season the chicken with 1 tablespoon salt and 1 teaspoon pepper. Place 1 cup flour in a large dish. Dredge all the chicken thighs until coated in flour. Set aside in a single layer.
Heat a large Dutch oven over medium high heat. Add the oil. Sear the chicken in batches, skin side down, for 4 to 5 minutes, until evenly browned. Do not turn the chicken or move it while it is browning, to encourage a good, golden crust on the skin. Remove the chicken to a plate and reserve.
Reduce the heat to medium and melt butter. Add the garlic and mushrooms. Cook until the garlic is golden brown and any liquid from the mushrooms has evaporated, 7 to 8 minutes. Add the rosemary and thyme and cook an additional 2 minutes. Stir in the white wine and chicken stock. Return the chicken to the Dutch oven. It is fine if the chicken is overlapping or in two layers. Bring the liquid to a low boil, then reduce to a gentle simmer. Cover and let cook 20 minutes. Remove the chicken to a platter and tent with foil to keep warm. Stir in cream, lemon juice, and remaining salt and pepper into the juices in the pot. Whisk the remaining 3 tablespoons flour with the water and stir into broth. Return the liquid to a low boil and cook until thickened, about 5 minutes. Serve the chicken with the gravy.
6 servings
Prep time: 30 minutes
Cook Time: 45 minutes
If I close my eyes while eating this dish, I'd swear I was in a little bistro in Provence. The flavors are so rich, and the chicken so tender it practically falls off the bone. I use thigh meat because it has more flavor and it's also less expensive, but if you prefer white meat, just substitute split breasts.
12 BONE-IN, SKIN-ON CHICKEN THIGHS
1 TABLESPOON PLUSH 1 TEASPOON KOSHER SALT
1 1/2 TEASPOONS FRESHLY GROUND BLACK PEPPER
1 CUP PLUS 3 TABLESPOONS ALL-PURPOSE FLOUR
1 TABLESPOON OLIVE OIL
1 TABLESPOON UNSALTED BUTTER
1 HEAD GARLIC, CLOVES SEPARATED AND PEELED
10 OUNCES WHITE BUTTON MUSHROOM, STEMMED AND QUARTERED
1 TABLESPOON MINCED FRESH ROSEMARY
1 TABLESPOON MINCED FRESH THYME
3/4 CUP WHITE WINE
2 CUPS LOW-SODIUM CHICKEN STOCK
3 TABLESPOONS HEAVY CREAM
1 1/2 TABLESPOONS FRESH LEMON JUICE
1/4 CUP WATER
Season the chicken with 1 tablespoon salt and 1 teaspoon pepper. Place 1 cup flour in a large dish. Dredge all the chicken thighs until coated in flour. Set aside in a single layer.
Heat a large Dutch oven over medium high heat. Add the oil. Sear the chicken in batches, skin side down, for 4 to 5 minutes, until evenly browned. Do not turn the chicken or move it while it is browning, to encourage a good, golden crust on the skin. Remove the chicken to a plate and reserve.
Reduce the heat to medium and melt butter. Add the garlic and mushrooms. Cook until the garlic is golden brown and any liquid from the mushrooms has evaporated, 7 to 8 minutes. Add the rosemary and thyme and cook an additional 2 minutes. Stir in the white wine and chicken stock. Return the chicken to the Dutch oven. It is fine if the chicken is overlapping or in two layers. Bring the liquid to a low boil, then reduce to a gentle simmer. Cover and let cook 20 minutes. Remove the chicken to a platter and tent with foil to keep warm. Stir in cream, lemon juice, and remaining salt and pepper into the juices in the pot. Whisk the remaining 3 tablespoons flour with the water and stir into broth. Return the liquid to a low boil and cook until thickened, about 5 minutes. Serve the chicken with the gravy.
6 servings
Prep time: 30 minutes
Cook Time: 45 minutes
Tuesday, December 15, 2009
Turkey Tetrazzini
From Byerlys
Tempting turkey main dish...from northern Italy.
Ingredients
8 ounces rigatoni
1/2 cup margarine
1/2 cup flour
1 cup 2 percent milk
1 (14 ounce) can 1/3 less sodium chicken broth
3 cups cooked, cubed turkey
1/2 pound mushrooms, sliced
3/4 cup half and half
1/4 cup dry sherry
1 teaspoon salt
1/2 teaspoon white pepper
1/8 teaspoon nutmeg
1/2 cup freshly grated Parmesan cheese
1/2 cup sliced almonds
Directions
Prepare rigatoni according to package directions; drain. Melt margarine in large saucepan; blend in flour. Stir in milk and chicken broth; continue cooking, stirring constantly, until sauce is smooth and thickened. Stir in turkey, mushrooms, half and half, sherry, salt, pepper and nutmeg. Spoon half of rigatoni into bottom of buttered 3-quart casserole; top with half of sauce mixture. Repeat layers. Bake, covered, in a preheated 350 F oven 45 minutes. Sprinkle top with Parmesan cheese and almonds. Continue baking, uncovered, until bubbly (15-25 minutes). Let stand 10 minutes.
Amount: 8-10 servings
Tempting turkey main dish...from northern Italy.
Ingredients
8 ounces rigatoni
1/2 cup margarine
1/2 cup flour
1 cup 2 percent milk
1 (14 ounce) can 1/3 less sodium chicken broth
3 cups cooked, cubed turkey
1/2 pound mushrooms, sliced
3/4 cup half and half
1/4 cup dry sherry
1 teaspoon salt
1/2 teaspoon white pepper
1/8 teaspoon nutmeg
1/2 cup freshly grated Parmesan cheese
1/2 cup sliced almonds
Directions
Prepare rigatoni according to package directions; drain. Melt margarine in large saucepan; blend in flour. Stir in milk and chicken broth; continue cooking, stirring constantly, until sauce is smooth and thickened. Stir in turkey, mushrooms, half and half, sherry, salt, pepper and nutmeg. Spoon half of rigatoni into bottom of buttered 3-quart casserole; top with half of sauce mixture. Repeat layers. Bake, covered, in a preheated 350 F oven 45 minutes. Sprinkle top with Parmesan cheese and almonds. Continue baking, uncovered, until bubbly (15-25 minutes). Let stand 10 minutes.
Amount: 8-10 servings
Reuben In A Dish
From Byerlys
An easy way to eat this all time favorite deli sandwich.
Ingredients
1 pound sauerkraut, (about 1 1/4 cups), drained
1 teaspoon caraway seeds
3/4 pound corned beef, thinly sliced
1 cup finely shredded Swiss cheese
1/2 cup mayonnaise
1/4 cup Thousand Island dressing
2 slices Pumpernickel bread, cubed
2 tablespoons butter, melted
2 tomatoes, seeded, chopped
Directions
In 2-quart casserole, combine sauerkraut and caraway seeds; spread evenly in bottom. Layer with corned beef and cheese. Combine mayonnaise and Thousand Island dressing; spread over cheese. Toss bread cubes with butter; sprinkle bread cubes and tomatoes over top. Bake in a preheated 350 F oven until heated through (45-55 minutes).
Amount: 6-8 servings
An easy way to eat this all time favorite deli sandwich.
Ingredients
1 pound sauerkraut, (about 1 1/4 cups), drained
1 teaspoon caraway seeds
3/4 pound corned beef, thinly sliced
1 cup finely shredded Swiss cheese
1/2 cup mayonnaise
1/4 cup Thousand Island dressing
2 slices Pumpernickel bread, cubed
2 tablespoons butter, melted
2 tomatoes, seeded, chopped
Directions
In 2-quart casserole, combine sauerkraut and caraway seeds; spread evenly in bottom. Layer with corned beef and cheese. Combine mayonnaise and Thousand Island dressing; spread over cheese. Toss bread cubes with butter; sprinkle bread cubes and tomatoes over top. Bake in a preheated 350 F oven until heated through (45-55 minutes).
Amount: 6-8 servings
Lasagna
From Byerlys. A favorite.
Ingredients
1 1/2 pounds Italian sausage, or ground beef
1 teaspoon minced garlic, (2 to 3 cloves)
1 tablespoon snipped fresh parsley
1/2 teaspoon salt
1 tablespoon dried basil, crumbled
1 tablespoon dried oregano, crumbled
3 (6 ounce) cans tomato paste
1 (1 pound) can tomatoes
1/2 cup water
1 (8 ounce) package lasagna noodles
2 (12 ounce) cartons cottage cheese, or 2 (15 ounce) cartons ricotta cheese
2 eggs
1/2 teaspoon salt
1 teaspoon black pepper
2 tablespoons snipped fresh parsley
1/2 cup freshly grated parmesan cheese
1 pound sliced mozzarella cheese
dried oregano, crumbled
Directions
Brown meat; remove excess fat. Add next 8 ingredients; simmer 1 hr., stirring occasionally. Cook noodles according to package directions; drain, rinse, pat dry with paper towels. Combine next 6 ingredients. Spoon about 1/2 cup meat sauce on bottom of 9x13" pan; cover with layer of noodles. Spread 1/3 of the cheese mixture, 1/3 of mozzarella cheese and 1/3 of meat mixture over noodles; repeat 2 times. Sprinkle with oregano. Refrigerate, covered, or bake immediately, uncovered, in a preheated 375 degree oven 30-40 minutes. Allow 60-70 minutes if refrigerated before baking. Let stand 15-20 minutes to set before cutting into squares.
Amount: 12 servings
Ingredients
1 1/2 pounds Italian sausage, or ground beef
1 teaspoon minced garlic, (2 to 3 cloves)
1 tablespoon snipped fresh parsley
1/2 teaspoon salt
1 tablespoon dried basil, crumbled
1 tablespoon dried oregano, crumbled
3 (6 ounce) cans tomato paste
1 (1 pound) can tomatoes
1/2 cup water
1 (8 ounce) package lasagna noodles
2 (12 ounce) cartons cottage cheese, or 2 (15 ounce) cartons ricotta cheese
2 eggs
1/2 teaspoon salt
1 teaspoon black pepper
2 tablespoons snipped fresh parsley
1/2 cup freshly grated parmesan cheese
1 pound sliced mozzarella cheese
dried oregano, crumbled
Directions
Brown meat; remove excess fat. Add next 8 ingredients; simmer 1 hr., stirring occasionally. Cook noodles according to package directions; drain, rinse, pat dry with paper towels. Combine next 6 ingredients. Spoon about 1/2 cup meat sauce on bottom of 9x13" pan; cover with layer of noodles. Spread 1/3 of the cheese mixture, 1/3 of mozzarella cheese and 1/3 of meat mixture over noodles; repeat 2 times. Sprinkle with oregano. Refrigerate, covered, or bake immediately, uncovered, in a preheated 375 degree oven 30-40 minutes. Allow 60-70 minutes if refrigerated before baking. Let stand 15-20 minutes to set before cutting into squares.
Amount: 12 servings
Beef N Tater Hot Dish
For a casual supper. From Byerly's.
Ingredients
1 1/2 pounds ground beef
1/2 cup chopped onion
1 (16 ounce) package frozen mixed vegetables, thawed
1 (10 3/4 ounce) can chicken gumbo soup
1 (10 3/4 ounce) can cream of mushroom soup with1/3 less salt
1 (10 1/2 ounce) can chicken rice soup with 1/3 less salt
1 teaspoon browning and seasoning sauce
1 (2 pound) package frozen tater tots
Directions
Brown beef and onion in skillet, crumbling meat while cooking; drain. Spread meat on bottom of 9x13" baking pan. Spread vegetables over meat. Heat soups and browning sauce to boiling, pour over vegetable layer. Cover with tater tots. Bake, uncovered, in a preheated 350 degree oven until bubbly in center (60-70 minutes).
Amount: 8 servings
Mini-Microwave Version: Spread 1 pound diet lean ground beef in bottom of 2 quart microwavable casserole. Sprinkle with 2 tablespoons instant minced onion. Spread 1 (16 ounce) package frozen mixed vegetables, thawed, over meat. Cover with 1 (10 3/4 ounce) can cream of mushroom with 1/3 less salt. Microwave (HIGH), covered, 7 minutes; rotate 1/2 turn. Microwave (HIGH) until meat is no longer pink (7-10 minutes). Remove from microwave. Microwave 2 (4 ounce) packages microwave tater tots according to package directions. Arrange over soup layer.
Amount: 4 servings
Ingredients
1 1/2 pounds ground beef
1/2 cup chopped onion
1 (16 ounce) package frozen mixed vegetables, thawed
1 (10 3/4 ounce) can chicken gumbo soup
1 (10 3/4 ounce) can cream of mushroom soup with1/3 less salt
1 (10 1/2 ounce) can chicken rice soup with 1/3 less salt
1 teaspoon browning and seasoning sauce
1 (2 pound) package frozen tater tots
Directions
Brown beef and onion in skillet, crumbling meat while cooking; drain. Spread meat on bottom of 9x13" baking pan. Spread vegetables over meat. Heat soups and browning sauce to boiling, pour over vegetable layer. Cover with tater tots. Bake, uncovered, in a preheated 350 degree oven until bubbly in center (60-70 minutes).
Amount: 8 servings
Mini-Microwave Version: Spread 1 pound diet lean ground beef in bottom of 2 quart microwavable casserole. Sprinkle with 2 tablespoons instant minced onion. Spread 1 (16 ounce) package frozen mixed vegetables, thawed, over meat. Cover with 1 (10 3/4 ounce) can cream of mushroom with 1/3 less salt. Microwave (HIGH), covered, 7 minutes; rotate 1/2 turn. Microwave (HIGH) until meat is no longer pink (7-10 minutes). Remove from microwave. Microwave 2 (4 ounce) packages microwave tater tots according to package directions. Arrange over soup layer.
Amount: 4 servings
Wild Rice Soup
This is a classic from the Byerlys restaurants.
Ingredients
6 tablespoons margarine or butter
1 tablespoon minced onion
1/2 cup flour
3 cups chicken broth
2 cups cooked wild rice
1/2 cup finely grated carrots
1/3 cup minced ham
3 tablespoons chopped slivered almonds
1/2 teaspoon salt
1 cup half and half
2 tablespoons dry sherry, (optional)
snipped fresh parsley or chives
Directions
In large saucepan, melt margarine; saute onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in rice, carrots, ham, almonds and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with snipped parsley or chives.
Amount: 6 cups.
Tip: One-half cup uncooked wild rice=1 1/2 to 2 cups, cooked.
Ingredients
6 tablespoons margarine or butter
1 tablespoon minced onion
1/2 cup flour
3 cups chicken broth
2 cups cooked wild rice
1/2 cup finely grated carrots
1/3 cup minced ham
3 tablespoons chopped slivered almonds
1/2 teaspoon salt
1 cup half and half
2 tablespoons dry sherry, (optional)
snipped fresh parsley or chives
Directions
In large saucepan, melt margarine; saute onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in rice, carrots, ham, almonds and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with snipped parsley or chives.
Amount: 6 cups.
Tip: One-half cup uncooked wild rice=1 1/2 to 2 cups, cooked.
Monday, December 14, 2009
White Hot Chocolate
Makes: 5 (6-ounce) servings
Start to Finish: 15 minutes
3 cups half-and-half or light cream*
3/4 cup vanilla-flavor baking pieces or vanilla-flavor candy coating, chopped
3 inches stick cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon vanilla
1/4 teaspoon almond extract
Slivers of vanilla-flavor candy coating (optional)
Ground cinnamon (optional)
Directions
1. Combine 1/4 cup of the half-and-half or light cream, vanilla baking pieces or chopped candy coating, stick cinnamon, and nutmeg in a medium saucepan; whisk over low heat until vanilla baking pieces or candy is melted. Remove stick cinnamon.
2. Add remaining half-and-half or light cream. Whisk until heated through. Remove from heat. Stir in vanilla and almond extract. Serve warm in cups or mugs; top with slivers of vanilla-flavor candy coating and sprinkle with cinnamon, if desired. Makes 5 (6-ounce) servings.
*Note: To reduce fat, you may substitute low-fat milk or evaporated fat-free milk for the half-and-half.
Tip: To create the foamy layer on top, blend some of the hot chocolate mixture in a blender container until frothy, and add to each serving.
Nutrition Facts
Servings Per Recipe 5 (6-ounce) servingsCalories 335, Total Fat (g) 25, Saturated Fat (g) 16, Cholesterol (mg) 62, Sodium (mg) 86, Carbohydrate (g) 21, Fiber (g) 0, Protein (g) 6, Vitamin A (DV%) 15, Vitamin C (DV%) 2, Calcium (DV%) 18, Iron (DV%) 1, Percent Daily Values are based on a 2,000 calorie diet
Start to Finish: 15 minutes
3 cups half-and-half or light cream*
3/4 cup vanilla-flavor baking pieces or vanilla-flavor candy coating, chopped
3 inches stick cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon vanilla
1/4 teaspoon almond extract
Slivers of vanilla-flavor candy coating (optional)
Ground cinnamon (optional)
Directions
1. Combine 1/4 cup of the half-and-half or light cream, vanilla baking pieces or chopped candy coating, stick cinnamon, and nutmeg in a medium saucepan; whisk over low heat until vanilla baking pieces or candy is melted. Remove stick cinnamon.
2. Add remaining half-and-half or light cream. Whisk until heated through. Remove from heat. Stir in vanilla and almond extract. Serve warm in cups or mugs; top with slivers of vanilla-flavor candy coating and sprinkle with cinnamon, if desired. Makes 5 (6-ounce) servings.
*Note: To reduce fat, you may substitute low-fat milk or evaporated fat-free milk for the half-and-half.
Tip: To create the foamy layer on top, blend some of the hot chocolate mixture in a blender container until frothy, and add to each serving.
Nutrition Facts
Servings Per Recipe 5 (6-ounce) servingsCalories 335, Total Fat (g) 25, Saturated Fat (g) 16, Cholesterol (mg) 62, Sodium (mg) 86, Carbohydrate (g) 21, Fiber (g) 0, Protein (g) 6, Vitamin A (DV%) 15, Vitamin C (DV%) 2, Calcium (DV%) 18, Iron (DV%) 1, Percent Daily Values are based on a 2,000 calorie diet
No Bake Cheesecake
Ingredients
Crust
4 C. Graham Crackers, (2 packages), crushed
4 Tablespoons Powdered Sugar
1 Cup Melted Butter
Crush Graham Crackers, add Powdered Sugar, Melt Butter, Mix Together and spread into 9×13 pan or 9 inch spring form cake pan.
Filling
2 8oz cream cheese, at room temperature
2 cups Powdered Sugar
2 tsps Vanilla
6 Tablespoons Milk
1 1/2 Tablespoons Fresh Lemon Juice
Mix all ingredients until smooth.
Fold in 16oz Whip Cream
Poor onto Crust
Refrigerate until ready to serve and top with your favorite pie topping!
Crust
4 C. Graham Crackers, (2 packages), crushed
4 Tablespoons Powdered Sugar
1 Cup Melted Butter
Crush Graham Crackers, add Powdered Sugar, Melt Butter, Mix Together and spread into 9×13 pan or 9 inch spring form cake pan.
Filling
2 8oz cream cheese, at room temperature
2 cups Powdered Sugar
2 tsps Vanilla
6 Tablespoons Milk
1 1/2 Tablespoons Fresh Lemon Juice
Mix all ingredients until smooth.
Fold in 16oz Whip Cream
Poor onto Crust
Refrigerate until ready to serve and top with your favorite pie topping!
Sunday, December 13, 2009
Nut Goody Bars
12 oz. pkg. chocolate chips
12 oz. pkg. butterscotch chips
1 cup peanut butter
1 pkg. miniature marshmallows
1 lb. salted peanuts
Melt both kinds of chips in microwave for 2 minutes on high power (time may vary with microwaves); stir until mixture is smooth. Add remaining ingredients; stir into chip mixture until all is coated. Spread into 13x9 pan; chill. Store mixture in refigerator.
12 oz. pkg. butterscotch chips
1 cup peanut butter
1 pkg. miniature marshmallows
1 lb. salted peanuts
Melt both kinds of chips in microwave for 2 minutes on high power (time may vary with microwaves); stir until mixture is smooth. Add remaining ingredients; stir into chip mixture until all is coated. Spread into 13x9 pan; chill. Store mixture in refigerator.
Sunday, December 6, 2009
So California Grilled Chicken
Makes 6 servings.
This is a Southern California version of sweet & sour chicken, marinated and grilled with a little extra spice. For maximum team karma you should use locally-grown, organic ingredients, utilize recyclable products, and leave no footprints in the parking lot.
| The Marinade: 2 oranges 2 lemons 2 limes 1 teaspoon Coriander ½ teaspoon Dried Red Pepper Flakes 2 tablespoons olive oil 4 tablespoons wildflower honey | The Rest: 6 boneless, skinless chicken breast halves Salt & Pepper |
To make the marinade, finely shred the zest from the citrus ingredients, then squeeze the juice from each fruit. In a shallow dish just large enough to hold the chicken in a single layer, stir together the citrus and remaining marinade ingredients. You should set aside about 4 tablespoons of the marinade to glaze the chicken while grilling.
Flatten each chicken breast to an even thickness of about ¾ inch (a good way is to gently pound chicken in plastic wrap). Season the chicken on both sides with salt & pepper. Add the chicken to the marinade and turn to coat both sides. Cover and refrigerate, turning occasionally, for 1-4 hours, or as long as it takes to get to the tailgate and get set up.
Grill the chicken over the hottest part of the grill, turning once or twice and brushing with the reserved marinade, at least 5 minutes per side. Turn the chicken to obtain a criss-cross effect on each side.
Serving Option: I usually serve cut into lengths, with fresh cilantro, homemade salsa and/or guacamole, black beans and flour tortillas, warmed on the grill.
A little good Southern California Karma never hurts anyone. This recipe is healthy enough to offset the first 2 margaritas...
Crunch Cole Slaw
Steel City Crunchy Cole Slaw
Judy from Pittsburgh
Judy from Pittsburgh
2 bags angel hair coleslaw or you can use regular coleslaw if not available.
2 bags oriental flavor Ramen noodles uncooked and crushed
2 cups fresh broccoli flowerettes
1 cup sliced almonds
1 cup sunflower seeds
1 bunch green onions chopped
Dressing:
1 cup canola oil
1/2 c white vinegar
1/3 c sugar
2 pkgs. flavoring from Ramen noodles
Mix dressing and chill.
Toss all salad ingredients together. Just before serving add dressing and
mix well. Do not add crushed noodles until ready to serve.
Bean Dip
BERRY'S BEAN DIP
from Sharon, Proplayer Stadium's Tailgate Queen!!!
from Sharon, Proplayer Stadium's Tailgate Queen!!!
1 can of refried beans
1 package of cream cheese
1 jar of salsa (x-hot if you are brave)
1 package of shredded cheddar cheese
In a microwave-able bowl mix beans, cream cheese and half of the jar of salsa. When well mixed, spread evenly and smooth, then pour the rest of the salsa to cover mixture evenly, cover with a generous layer of cheddar cheese and microwave for 2-3 minutes (until cheese is melted) Serve with tortilla chips, potato chips or spread over hot dogs, hamburgers or anything else!!!
Egg In A Bag
EGG IN A BAG
From Daniel M. a Minnesota Vikings Tailgater
Ingredients:
2 heaping tsp meat (I use pre-cooked bacon, pre-cooked sausage and some ham)
2 heaping tsp cheese (Any kind will do, I use Mexican four cheese blend)
2 eggs
1 large (gallon size) Ziplock bag
Boiling water
Directions: Beat the eggs well. Add meat and cheese. Mix well. Pour mixture into Ziplock bag. Seal bag and place into lightly boiling water. Boil for 8-10 minutes, or desired doneness.
Saturday, December 5, 2009
Creamy Cheesy Chili Dip
You can halve this recipe and make it in a small oval cooker. Makes about 3 cups; serves 12.
Cooker: Medium round or oval
Setting and cook time: LOW for 2 to 3 hours
Two 14.5-ounce cans meat chili with beans
1/2 cup sour cream
1/2 cup shredded sharp cheddar cheese
Two 8-ounce packages cream cheese, cut into pieces
2 bags Fritos Scoops corn chips
Place the chili, sour cream, and cheddar in the slow cooker; stir to combine. Stir in the cream cheese. Don't worry that it is in chunks; it will melt. Cover and cook on LOW for 2 to 3 hours, until the dip is hot throughout and the cheese is melted. Stir the dip once or twice during the cook time.
Set the slow cooker in the serving area. With the cooker set on low and the cover off, serve with the corn chips for dipping.
Hot Cocoa with Marshmallows
Cooker: Medium round or oval crockpot
Setting and cook time: LOW for 3 to 5 hours
1/3 cup unsweetned cocoa powder
6 cups milk or soy milk
1 tablespoon pure vanilla extract
One 14-ounce can nonfat sweetened condensed milk
8 to 12 marshmallows
1. Place the cocoa and 2 cups of the milk in the slow cooker; whisk by hand or use an immersion blender to combine until smooth. Add the remaining 4 cups milk, the vanilla, and the condensed milk, stirring to combine. Cover and simmer on LOW for 3 to 5 hours.
2. Briskly stir the cocoa with a whisk before serving. Ladle the steaming cocoa into mugs; top with 1 or 2 marshmallows and serve.
Scharffen Berger Cocoa, Valrhona and Hershey's Cocoa are best.
Candy Cane Cocktail
Candy Cane Cocktail
| |
INGREDIENTSMakes one cocktail.
| DIRECTIONS
First published December 2008 |
Chicken and Vegetable Chowder
{serves 12}
Ingredients:
1 cup potatoes, diced ½ inch
1 cup celery, diced ½ inch
1 cup onion, diced ½ inch
1 cup green pepper, diced ½ inch
1 cup leeks, diced ½ inch
1 cup carrots, diced ½ inch
2 cups cooked chicken, cubed
2 cloves garlic, minced
1 14 oz can of corn, drained
¾ tablespoon coarse ground black pepper
1 ½ tablespoon salt
¾ tablespoon whole thyme, or ½ tablespoon dried
6 bay leaves
1 teaspoon Tabasco
¾ cup sherry wine (optional)
2 cups water
1 14 oz can chicken broth
¾ cup butter, melted
1 cup flour
1-1/2 to 2 quarts half-and-half milk (depending on how thick you like it)
Directions:
Combine melted butter and flour in oven-proof container and bake uncovered at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer with lid on until potatoes and carrots are thoroughly cooked, about 25 minutes. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally.
Serve immediately.
Sunday, November 29, 2009
Apple Cider
Ingredients:
4 cups cider
1/2 an orange, sliced
1/2 teaspoon ground cinnamon
1 teaspoon whole cloves
1/4 teaspoon ground allspice
1-2 tablespoons brown sugar, to taste
Combine ingredients in medium saucepan and stir over medium heat until sugar has dissolved. Bring to a boil then reduce heat a little and let simmer for about 20-30 minutes more, stirring occasionally. Strain before serving.
4 cups cider
1/2 an orange, sliced
1/2 teaspoon ground cinnamon
1 teaspoon whole cloves
1/4 teaspoon ground allspice
1-2 tablespoons brown sugar, to taste
Combine ingredients in medium saucepan and stir over medium heat until sugar has dissolved. Bring to a boil then reduce heat a little and let simmer for about 20-30 minutes more, stirring occasionally. Strain before serving.
Wednesday, November 25, 2009
Bacon Cheese Frittata
Ingredients
6 eggs
1 cup milk
2 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped green onions
5 bacon strips, cooked and crumbled
1 cup shredded Cheddar cheese
Directions
1.In a bowl, beat eggs, milk, butter, salt and pepper. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with onions, bacon and cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean.
6 eggs
1 cup milk
2 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped green onions
5 bacon strips, cooked and crumbled
1 cup shredded Cheddar cheese
Directions
1.In a bowl, beat eggs, milk, butter, salt and pepper. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with onions, bacon and cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean.
Fettuccine Alfredo
Fettuccine Alfredo
Prep Time:15 min Cook Time:50 min
4 servings. Ingredients
Pasta Dough:
•3 cups 00 flour or unbleached all-purpose, plus more for dusting
•1 teaspoon salt
•3 eggs plus 2 yolks
•1 tablespoon extra-virgin olive oil, plus 1 tablespoon
•1 tablespoon water
•Cornmeal, for dusting
Directions
To make pasta dough: Combine the flour and salt; shape into a mound on your work surface and make a well in the center. Add whole eggs, yolks, and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. Divide the ball of dough in small sections, cover and reserve the dough you are not immediately using to prevent it from drying out. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank dough through again, 2 or 3 times. Continue tightening and rolling until the sheet is about 1/4-inch thick. Keep in mind, overly thick pasta tastes gummy. Cut the long sheet into workable 18-inch pieces. Now, using the fettuccine cutting attachment, run the sheets through the cutting slot. Dust the noodles and a baking sheet with cornmeal. Coil the strands into a nest. Allow to dry for about 10 minutes before cooking.
Alfredo Sauce:
•1 pint heavy cream
•1/2 cup (1 stick) unsalted butter, softened
•1 cup freshly grated Parmigiano-Reggiano
•Freshly cracked black pepper
•Chopped fresh flat-leaf parsley, for garnish
To prepare alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.
Tyler Florence
Prep Time:15 min Cook Time:50 min
4 servings. Ingredients
Pasta Dough:
•3 cups 00 flour or unbleached all-purpose, plus more for dusting
•1 teaspoon salt
•3 eggs plus 2 yolks
•1 tablespoon extra-virgin olive oil, plus 1 tablespoon
•1 tablespoon water
•Cornmeal, for dusting
Directions
To make pasta dough: Combine the flour and salt; shape into a mound on your work surface and make a well in the center. Add whole eggs, yolks, and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. Divide the ball of dough in small sections, cover and reserve the dough you are not immediately using to prevent it from drying out. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank dough through again, 2 or 3 times. Continue tightening and rolling until the sheet is about 1/4-inch thick. Keep in mind, overly thick pasta tastes gummy. Cut the long sheet into workable 18-inch pieces. Now, using the fettuccine cutting attachment, run the sheets through the cutting slot. Dust the noodles and a baking sheet with cornmeal. Coil the strands into a nest. Allow to dry for about 10 minutes before cooking.
Alfredo Sauce:
•1 pint heavy cream
•1/2 cup (1 stick) unsalted butter, softened
•1 cup freshly grated Parmigiano-Reggiano
•Freshly cracked black pepper
•Chopped fresh flat-leaf parsley, for garnish
To prepare alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.
Tyler Florence
Wednesday, November 18, 2009
English Toffee Pecan Pie
Makes one 9-inch pie.
FOR THE CRUST
1 1/4 cups all-purpose flour, plus more for work surface
1/2 teaspoon salt
1/2 cup cold leaf lard, cut into pieces
2 tablespoons cold butter, cut into pieces
3 to 4 tablespoons ice water
FOR THE FILLING
3 large eggs, lightly beaten
2/3 cup light corn syrup
1/4 cup firmly packed light-brown sugar
1/4 cup unsalted butter, melted
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 cup toffee bits
1 cup chopped pecans
22 pecan halves, for garnish
Directions
1.Make the crust: In a large bowl, whisk together flour and salt. Using a pastry cutter, cut in lard and butter until mixture resembles coarse crumbs, about the size of peas. Sprinkle with water, 1 tablespoon at a time, and mix lightly with a fork after each addition, until mixture is moistened. Turn out dough onto a clean work surface and shape into a flattened disk. Wrap in plastic; transfer to refrigerator and chill for 30 minutes.
2.Lightly flour a pastry cloth and roll out dough on cloth, using a covered rolling pin, to a 12-inch round, about 1/8-inch thick. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate. Trim to a 1/2-inch overhang all around. Fold under and crimp edges.
3.Make the filling: Preheat oven with a rack set in the lower third to 375 degrees. In a large bowl, mix together eggs, corn syrup, brown sugar, butter, salt, vanilla, almond extract, toffee bits, and chopped pecans.
4.Pour filling into pie crust. Top with pecans by evenly spacing 14 of them around the outer edge of pie filling. Make a second row by evenly spacing seven pecans in a smaller circle in the center; place 1 pecan in center.
5.Transfer pie to oven; bake for 20 minutes. Cover with parchment paper-lined aluminum foil and continue baking until a knife inserted in the center comes out clean, 20 to 30 minutes more. Transfer to a wire rack to cool.
Recipe from Marjorie Johnson
FOR THE CRUST
1 1/4 cups all-purpose flour, plus more for work surface
1/2 teaspoon salt
1/2 cup cold leaf lard, cut into pieces
2 tablespoons cold butter, cut into pieces
3 to 4 tablespoons ice water
FOR THE FILLING
3 large eggs, lightly beaten
2/3 cup light corn syrup
1/4 cup firmly packed light-brown sugar
1/4 cup unsalted butter, melted
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 cup toffee bits
1 cup chopped pecans
22 pecan halves, for garnish
Directions
1.Make the crust: In a large bowl, whisk together flour and salt. Using a pastry cutter, cut in lard and butter until mixture resembles coarse crumbs, about the size of peas. Sprinkle with water, 1 tablespoon at a time, and mix lightly with a fork after each addition, until mixture is moistened. Turn out dough onto a clean work surface and shape into a flattened disk. Wrap in plastic; transfer to refrigerator and chill for 30 minutes.
2.Lightly flour a pastry cloth and roll out dough on cloth, using a covered rolling pin, to a 12-inch round, about 1/8-inch thick. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate. Trim to a 1/2-inch overhang all around. Fold under and crimp edges.
3.Make the filling: Preheat oven with a rack set in the lower third to 375 degrees. In a large bowl, mix together eggs, corn syrup, brown sugar, butter, salt, vanilla, almond extract, toffee bits, and chopped pecans.
4.Pour filling into pie crust. Top with pecans by evenly spacing 14 of them around the outer edge of pie filling. Make a second row by evenly spacing seven pecans in a smaller circle in the center; place 1 pecan in center.
5.Transfer pie to oven; bake for 20 minutes. Cover with parchment paper-lined aluminum foil and continue baking until a knife inserted in the center comes out clean, 20 to 30 minutes more. Transfer to a wire rack to cool.
Recipe from Marjorie Johnson
Tuesday, November 10, 2009
Pot Roast with Roasted Vegetables
From The Neelys
Yields: 4 servings
INGREDIENTS
Pot roast
• 2 tablespoons olive oil
• One 3- to 4-pound boneless chuck roast, trimmed
• Kosher salt
• Freshly ground black pepper
• 12 ounces beer (not dark)
• 1 cup beef broth
• One 2-ounce envelope Italian dressing mix
• 2 bay leaves
• 10 to 12 garlic cloves, smashed
• 2 onions, quartered
Roasted vegetables
• 1 1/2 pounds red new potatoes, halved
• 1 pound baby carrots
• 2 medium onions, quartered
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 teaspoons fresh lemon zest
• 2 tablespoons fresh lemon juice
Recipe continues below ↓
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DIRECTIONS
For vegetables: Place the potatoes, carrots, and onions in a large bowl. Add the olive oil and thyme, and season generously with salt and pepper, then toss until the vegetables are evenly coated.
Transfer the vegetables to a baking sheet or a large cast-iron skillet, and roast for 45 minutes, or until they are tender and well browned, using a metal spatula to flip them every 15 minutes or so. Remove the vegetables from the oven, cool for 10 minutes, then add the parsley, lemon zest, and lemon juice, and toss to combine. Taste for seasonings, and add more salt or pepper, as desired.
For meat: Preheat the oven to 300° F.
Heat the oil in a large Dutch oven or heavy pot over high heat. Season the pot roast generously with salt and pepper, then add it to the pot, and sear on all sides until nicely brown.
Transfer the roast to a plate, then pour the beer into the Dutch oven, whisk to scrape up any browned bits, and whisk down the foam. Stir in the broth, Italian dressing mix, bay leaves, garlic, and onions. Put the roast back in the Dutch oven, and bake, covered, for 3 hours, or until tender, turning once. Remove the bay leaves, and serve with roasted vegetables.
Yields: 4 servings
INGREDIENTS
Pot roast
• 2 tablespoons olive oil
• One 3- to 4-pound boneless chuck roast, trimmed
• Kosher salt
• Freshly ground black pepper
• 12 ounces beer (not dark)
• 1 cup beef broth
• One 2-ounce envelope Italian dressing mix
• 2 bay leaves
• 10 to 12 garlic cloves, smashed
• 2 onions, quartered
Roasted vegetables
• 1 1/2 pounds red new potatoes, halved
• 1 pound baby carrots
• 2 medium onions, quartered
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 teaspoons fresh lemon zest
• 2 tablespoons fresh lemon juice
Recipe continues below ↓
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DIRECTIONS
For vegetables: Place the potatoes, carrots, and onions in a large bowl. Add the olive oil and thyme, and season generously with salt and pepper, then toss until the vegetables are evenly coated.
Transfer the vegetables to a baking sheet or a large cast-iron skillet, and roast for 45 minutes, or until they are tender and well browned, using a metal spatula to flip them every 15 minutes or so. Remove the vegetables from the oven, cool for 10 minutes, then add the parsley, lemon zest, and lemon juice, and toss to combine. Taste for seasonings, and add more salt or pepper, as desired.
For meat: Preheat the oven to 300° F.
Heat the oil in a large Dutch oven or heavy pot over high heat. Season the pot roast generously with salt and pepper, then add it to the pot, and sear on all sides until nicely brown.
Transfer the roast to a plate, then pour the beer into the Dutch oven, whisk to scrape up any browned bits, and whisk down the foam. Stir in the broth, Italian dressing mix, bay leaves, garlic, and onions. Put the roast back in the Dutch oven, and bake, covered, for 3 hours, or until tender, turning once. Remove the bay leaves, and serve with roasted vegetables.
Thursday, October 22, 2009
Mojito Makeover
In general, the Mojito is already a better choice when it comes to calories, but the talented folks at the trendy Chapel Hill restaurant Jujube show us how to serve up this Cuban drink with one smart substitution -- Splenda syrup instead of simple syrup. Make your own by dissolving 2 packets of Splenda into an ounce of water or purchase Da Vinci's Sugar Free Sweetener Syrup (available on amazon.com), and keep the bottle on hand for iced teas, coffees, and more.
2 ounces light rum
1 ounce Splenda syrup, Da Vinci's Sugar Free Sweetener Syrup
1 ounce lime juice
7 mint leaves
Splash of club soda
In a shaker, muddle mint leaves and a lime wedge. Add ice and other ingredients and shake. Pour into tall glass and top with soda.
Calories: 140
2 ounces light rum
1 ounce Splenda syrup, Da Vinci's Sugar Free Sweetener Syrup
1 ounce lime juice
7 mint leaves
Splash of club soda
In a shaker, muddle mint leaves and a lime wedge. Add ice and other ingredients and shake. Pour into tall glass and top with soda.
Calories: 140
Blended Raspberry Cocktail
Let ice be your ally this summer. By blending drinks with fruity flavors you ultimately consume fewer calories, says Giancoli. Another sip tip: Using tall glasses (10 ounces and above) means you'll refill -- and fill up on calories -- less often.
1/2 cup ice or several ice cubes
8 ounces Minute Maid Light Raspberry Passion
1 1/2 ounces vodka
Combine ingredients in a blender. Garnish with several fresh raspberries.
Calories: 115
1/2 cup ice or several ice cubes
8 ounces Minute Maid Light Raspberry Passion
1 1/2 ounces vodka
Combine ingredients in a blender. Garnish with several fresh raspberries.
Calories: 115
Sunday, October 18, 2009
Bean Dip
2-3 tablespoons butter
2 cloves garlic {minced}
1/2 onion chopped fine
2 cans black beans {drain & rinse}
1 can corn {drain}
1 8 oz package cream cheese
1 bottle bronco bob's roasted raspberry chipotle sauce {@ Target by the bbq sauces}
1 small can green chilies
1 small can sliced olives
Mix butter, garlic, and onion together. Spread on bottom of deep 9x13 dish. Layer with black beans, corn, cream cheese, 1/2 the chipotle sauce, green chillies, olives, cheese, and then the rest of the sauce.
Bake at 350 degrees for 25 minutes.
Serve hot with tortilla chips.
Use any leftovers in soft tacos or burritos the next day!
2 cloves garlic {minced}
1/2 onion chopped fine
2 cans black beans {drain & rinse}
1 can corn {drain}
1 8 oz package cream cheese
1 bottle bronco bob's roasted raspberry chipotle sauce {@ Target by the bbq sauces}
1 small can green chilies
1 small can sliced olives
Mix butter, garlic, and onion together. Spread on bottom of deep 9x13 dish. Layer with black beans, corn, cream cheese, 1/2 the chipotle sauce, green chillies, olives, cheese, and then the rest of the sauce.
Bake at 350 degrees for 25 minutes.
Serve hot with tortilla chips.
Use any leftovers in soft tacos or burritos the next day!
Fruit Dip
ingredients:
2 pkgs cream cheese softened.
-if you need to soften the cream cheese, put it in a microwave safe dish, and pop it in for 30 seconds. it will be perfectly soft.
1 cup brown sugar
1 small package white chocolate pudding mix
16 ounces vanilla yogurt
Mix all four ingredients together till smooth with no lumps. Refrigerate until time to serve.
Serve with fruit, best choice - strawberries & fuji apples.
To keep your apples from turning brown, dip them quickly in lemon juice.
2 pkgs cream cheese softened.
-if you need to soften the cream cheese, put it in a microwave safe dish, and pop it in for 30 seconds. it will be perfectly soft.
1 cup brown sugar
1 small package white chocolate pudding mix
16 ounces vanilla yogurt
Mix all four ingredients together till smooth with no lumps. Refrigerate until time to serve.
Serve with fruit, best choice - strawberries & fuji apples.
To keep your apples from turning brown, dip them quickly in lemon juice.
Strawberry Cream Freeze
1 pkg (8 oz) cream cheese, softened
1 cup cold milk
1 pkg (3.4 oz ) JELL-O Vanilla flavored instant pudding
1 1/2 cups thawed Cool Whip
20 Nilla Wafers, coarsely broken
3 cups fresh strawberries, sliced, divided
1/2 cup strawberry ice cream topping
1 Oreo Pie Crust (6 oz)
Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min.
Stir in cool whip, wafers and 1 cup berries. Swirl in ice cream topping.
Spread into crust. Freeze 6 hours or until firm. Remove dessert from freezer 15 minutes before serving. Garnish with remaining berries.
Makes 8 servings.
1 cup cold milk
1 pkg (3.4 oz ) JELL-O Vanilla flavored instant pudding
1 1/2 cups thawed Cool Whip
20 Nilla Wafers, coarsely broken
3 cups fresh strawberries, sliced, divided
1/2 cup strawberry ice cream topping
1 Oreo Pie Crust (6 oz)
Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min.
Stir in cool whip, wafers and 1 cup berries. Swirl in ice cream topping.
Spread into crust. Freeze 6 hours or until firm. Remove dessert from freezer 15 minutes before serving. Garnish with remaining berries.
Makes 8 servings.
Salsa Dip
1 pkg (8 oz) Cream cheese, softened
1 cup Taco Bell Thick 'N Chunky Salsa
Mix cream cheese and salsa until well blended.
Serve with cut-up fresh vegetables or tortilla chips.
Makes 2 cups or 16 servings, 2 Tbsp each.
1 cup Taco Bell Thick 'N Chunky Salsa
Mix cream cheese and salsa until well blended.
Serve with cut-up fresh vegetables or tortilla chips.
Makes 2 cups or 16 servings, 2 Tbsp each.
Saturday, October 17, 2009
Ham Swiss Rolls
mayonnaise
12 thick slices deli ham (black forest)
12 slices Swiss cheese
1/2 c. melted butter
1 1/2 Tbsp. mustard
1/2 tsp. Worcestershire sauce
1 1/2 Tbsp. poppy seeds
Slice rolls in half so they open. Spread mayo on top and bottom of the inside of each roll. Assemble rolls with ½ slice of cheese and ½ slice of ham. Place all of these in a baking pan or stone. Mix together the melted butter, mustard, Worcestershire sauce and poppy seeds with a whisk. Brush this mixture all over the tops of the rolls and cover with tin foil.
Bake at 350 for 15-20 minutes until heated through.
Chicken Peanut Thai Noodles
1 lb whole wheat thin spaghetti noodles
2 Tablespoons sesame oil
1 garlic clove, peeled
1 (1 inch) piece of fresh ginger, peeled
½ Cup smooth peanut butter
¼ Cup soy sauce
2 Tablespoons brown sugar
1 Tablespoon rice vinegar
1 teaspoon crushed red pepper flakes
1 Cup hot water
2 Tablespoons extra virgin olive oil
½ Cup finely chopped white onion
½ Cup finely chopped red or orange bell pepper
1 Cup cooked, shredded chicken breast
¼ Cup finely chopped cilantro leaves (missing in picture, it’s much better with cilantro)
1/2 teaspoon salt, or to taste
¼ Cup dry roasted peanuts, chopped (optional)
2 Tablespoons sesame seeds (optional)
1. Cook noodles according to package. Drain, rinse with cold water, place in large pasta bowl and toss with sesame oil. Set aside.
2. Place garlic and ginger in food processor until well chopped. Add peanut butter, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.
3. Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through.
4. Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.
6 servings
2 Tablespoons sesame oil
1 garlic clove, peeled
1 (1 inch) piece of fresh ginger, peeled
½ Cup smooth peanut butter
¼ Cup soy sauce
2 Tablespoons brown sugar
1 Tablespoon rice vinegar
1 teaspoon crushed red pepper flakes
1 Cup hot water
2 Tablespoons extra virgin olive oil
½ Cup finely chopped white onion
½ Cup finely chopped red or orange bell pepper
1 Cup cooked, shredded chicken breast
¼ Cup finely chopped cilantro leaves (missing in picture, it’s much better with cilantro)
1/2 teaspoon salt, or to taste
¼ Cup dry roasted peanuts, chopped (optional)
2 Tablespoons sesame seeds (optional)
1. Cook noodles according to package. Drain, rinse with cold water, place in large pasta bowl and toss with sesame oil. Set aside.
2. Place garlic and ginger in food processor until well chopped. Add peanut butter, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.
3. Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through.
4. Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.
6 servings
Simple Coleslaw
16 oz bag of coleslaw mix
½ Cup mayonnaise or miracle whip
2 Tablespoons sugar
1 Tablespoon Dijon Mustard
1 teaspoon honey
½ Cup mayonnaise or miracle whip
2 Tablespoons sugar
1 Tablespoon Dijon Mustard
1 teaspoon honey
Caramel Apple Cream Cheese Cookie Bars
3 Tablespoons melted butter
3 Cups Golden Graham Cereal, ground in food processor
1 Roll Pillsbury Sugar Cookie Dough or 2 pkgs Betty Crocker Sugar Cookie Dough Mix prepared and divided into 2 equal parts
8 oz softened cream cheese
1/4 Cup sugar
1 teaspoon vanilla
21 oz can apple pie filling
1.5 oz package Nature Valley Oats N’ Honey Crunchy Granola Bars (2 count), crushed (I use a rolling pin to crush them right in the bag before opening)
9.5 oz Kraft Caramels
1/2 Cup half and half
1. Preheat oven to 350 degrees F. Combine melted butter and ground cereal into a large bowl; press into an 8×8 inch baking dish lined with foil that’s been sprayed with cooking spray. Bake for 10 minutes then remove from oven. Crumble half of the cookie dough over partially baked crust.
2. Place cream cheese, sugar and vanilla into a mixer; beat until smooth. Pour over crumbled cookie dough layer. Bake for 25 minutes then remove from over. Top with 3/4 of the apple pie filling (I chose to just add part, but you can add the whole can if desired). Next top with remaining cookie dough, breaking off into little pieces evenly over top. Sprinkle with crushed granola bars and bake for 30-35 minutes or until toothpick comes clean from center. Let cool completely then cut into squares. Melt caramels and half and half according to package directions. Drizzle over each bar. Refrigerate leftovers.
9 squares
3 Cups Golden Graham Cereal, ground in food processor
1 Roll Pillsbury Sugar Cookie Dough or 2 pkgs Betty Crocker Sugar Cookie Dough Mix prepared and divided into 2 equal parts
8 oz softened cream cheese
1/4 Cup sugar
1 teaspoon vanilla
21 oz can apple pie filling
1.5 oz package Nature Valley Oats N’ Honey Crunchy Granola Bars (2 count), crushed (I use a rolling pin to crush them right in the bag before opening)
9.5 oz Kraft Caramels
1/2 Cup half and half
1. Preheat oven to 350 degrees F. Combine melted butter and ground cereal into a large bowl; press into an 8×8 inch baking dish lined with foil that’s been sprayed with cooking spray. Bake for 10 minutes then remove from oven. Crumble half of the cookie dough over partially baked crust.
2. Place cream cheese, sugar and vanilla into a mixer; beat until smooth. Pour over crumbled cookie dough layer. Bake for 25 minutes then remove from over. Top with 3/4 of the apple pie filling (I chose to just add part, but you can add the whole can if desired). Next top with remaining cookie dough, breaking off into little pieces evenly over top. Sprinkle with crushed granola bars and bake for 30-35 minutes or until toothpick comes clean from center. Let cool completely then cut into squares. Melt caramels and half and half according to package directions. Drizzle over each bar. Refrigerate leftovers.
9 squares
The Mother Load Layered Cookie Bars
This looks SO good!
Layer 1: Sugar Cookie
1 Roll of Pillsbury Sugar Cookie Dough
1. Preheat oven to 350 degrees F. Press sugar cookie dough into bottom of a 9×13 inch baking dish that’s been lined foil and sprayed with cooking spray.
Layer 2: Double Chocolate Chip Cookie
(the recipe below makes double what you’ll need for the bars, use extra for cookies)
1 cup butter
1 cup white sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
1 3/4 cups flour
1 1/4 cups cocoa powder (I used Hershey’s Dark Chocolate Cocoa Powder)
2 tsps. baking soda
1/4 tsp. salt
1 1/2 cups chocolate chips
1. In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.
2. In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in chips. Layer 1/2 the recipe over sugar cookie layer, pressing gently.
Layer 3: Peanut Butter Cookie
1 Cup creamy peanut butter
1/2 Cup granulated sugar
1 egg
1. Place all ingredients into a bowl and mix until combined. Press over chocolate cookie dough.
Layer 4: Chocolate Chip Cookie
(the recipe below makes double what you’ll need for the bars, use extra for cookies)
2 sticks softened butter
3/4 Cup granulated sugar
3/4 Cup brown sugar
2 eggs
1 Tablespoon pure vanilla
2 1/2 Cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 bag chocolate chips
1. Make sure oven is preheated to 350 degrees F. In a stand or electric mixer cream the butter and sugars until well combined. Beat in eggs and vanilla until combined. Place flour, baking soda and salt into a large bolw; mix to combine. Slowly add to wet ingredients along with chocolate chips. Spoon 1/2 of the dough evenly over peanut butter cookie dough but don’t press, just leave uneven. Bake for 35-45 minutes or until center of dough is cooked mostly through. Edges will be brown. I covered pan with foil during the last 15 minutes of baking.
2. Let cookies cool completely. Lift out of pan with edges of foil. I cut off 1/2 inch edges and just used softer centers, but do as you wish. Edges are crispier. Drizzle top with 1/2 Cup melted chocolate chips if desired.
*Note: You can layer dough and refrigerate until ready to bake. This is what I did and it worked very nicely.
8 large bars (if you cut off edges), 12 bars (if you keep edges)
Layer 1: Sugar Cookie
1 Roll of Pillsbury Sugar Cookie Dough
1. Preheat oven to 350 degrees F. Press sugar cookie dough into bottom of a 9×13 inch baking dish that’s been lined foil and sprayed with cooking spray.
Layer 2: Double Chocolate Chip Cookie
(the recipe below makes double what you’ll need for the bars, use extra for cookies)
1 cup butter
1 cup white sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
1 3/4 cups flour
1 1/4 cups cocoa powder (I used Hershey’s Dark Chocolate Cocoa Powder)
2 tsps. baking soda
1/4 tsp. salt
1 1/2 cups chocolate chips
1. In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.
2. In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in chips. Layer 1/2 the recipe over sugar cookie layer, pressing gently.
Layer 3: Peanut Butter Cookie
1 Cup creamy peanut butter
1/2 Cup granulated sugar
1 egg
1. Place all ingredients into a bowl and mix until combined. Press over chocolate cookie dough.
Layer 4: Chocolate Chip Cookie
(the recipe below makes double what you’ll need for the bars, use extra for cookies)
2 sticks softened butter
3/4 Cup granulated sugar
3/4 Cup brown sugar
2 eggs
1 Tablespoon pure vanilla
2 1/2 Cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 bag chocolate chips
1. Make sure oven is preheated to 350 degrees F. In a stand or electric mixer cream the butter and sugars until well combined. Beat in eggs and vanilla until combined. Place flour, baking soda and salt into a large bolw; mix to combine. Slowly add to wet ingredients along with chocolate chips. Spoon 1/2 of the dough evenly over peanut butter cookie dough but don’t press, just leave uneven. Bake for 35-45 minutes or until center of dough is cooked mostly through. Edges will be brown. I covered pan with foil during the last 15 minutes of baking.
2. Let cookies cool completely. Lift out of pan with edges of foil. I cut off 1/2 inch edges and just used softer centers, but do as you wish. Edges are crispier. Drizzle top with 1/2 Cup melted chocolate chips if desired.
*Note: You can layer dough and refrigerate until ready to bake. This is what I did and it worked very nicely.
8 large bars (if you cut off edges), 12 bars (if you keep edges)
Pumpkin Spiced Cream Cheese Breakfast Rolls
2 packages/cans Pillsbury Crescent Rolls
4 0z cream cheese, softened
1/4 Cup brown sugar
1/4 Cup canned pumpkin (Libby’s)
1/4 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1. Preheat oven to 350 degrees F. Unroll crescent rolls to form 4 rectangles placed side by side. Pinch seams together to form one long rectangle. Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined. Spread mixture over crescents leaving a 1/2 inch border around edges. Starting at long end, roll up then cut into 1 inch pieces. Place around 2 9 inch cake pans that have been sprayed with cooking spray. I left the centers open so the rolls form a circle.
2. Bake for 28-30 minutes or until rolls are golden brown. Remove and let cool for 10 minutes. Frost warm rolls with cream cheese frosting recipe below.
Frosting
4 oz softened cream cheese
1/2 Cup powdered sugar
1/2 teaspoon vanilla
1 Tablespoon canned pumpkin (Libby’s)
1. Mix all ingredients into a large bowl until smooth. Spread over warm rolls.
4 0z cream cheese, softened
1/4 Cup brown sugar
1/4 Cup canned pumpkin (Libby’s)
1/4 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1. Preheat oven to 350 degrees F. Unroll crescent rolls to form 4 rectangles placed side by side. Pinch seams together to form one long rectangle. Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined. Spread mixture over crescents leaving a 1/2 inch border around edges. Starting at long end, roll up then cut into 1 inch pieces. Place around 2 9 inch cake pans that have been sprayed with cooking spray. I left the centers open so the rolls form a circle.
2. Bake for 28-30 minutes or until rolls are golden brown. Remove and let cool for 10 minutes. Frost warm rolls with cream cheese frosting recipe below.
Frosting
4 oz softened cream cheese
1/2 Cup powdered sugar
1/2 teaspoon vanilla
1 Tablespoon canned pumpkin (Libby’s)
1. Mix all ingredients into a large bowl until smooth. Spread over warm rolls.
Thursday, October 15, 2009
Fried Chicken
The Early Show Recipes - Katie Lee Cooks Her Favorite Sunday Supper Dishes
Fried Chicken
People always ask me what my favorite thing to cook is, and I have to say that I enjoy nothing more than fryin' up some chicken. The only think I enjoy more than cooking it is eating it! Paula Deen taught me to cover the chicken for part of its cooking time so that it steams and keeps the meat juicy. I transfer my chicken to the oven for the last 10 minutes of cooking which I find makes the skin really crisp. It also makes it really easy to fry in batches and keep all of the chicken hot. Don't be afraid of the hot sauce in the recipe-the chicken will not be spicy.
INGREDIENTS:
1 Fryer chicken, cut into 10 pieces
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon garlic powder
3 large eggs
1/2 cup hot sauce
1/2 cup buttermilk peanut oil
2 1/2 cups self rising flour*
*Self-rising flour is all-purpose flour with added salt and leavening (baking powder). You will notice that recipes that call for self-rising flour do not call for baking powder.
METHOD:
Season the chicken on both sides with salt, pepper, and garlic powder. In a large bowl, big enough to accommodate all of the chicken, whisk the eggs, hot sauce, and buttermilk. Add the chicken and toss to combine. Cover and refrigerate. Let marinate at least 2 and up to 4 hours.
In a large Dutch oven, heat a couple inches of peanut oil to 350°F degrees. Preheat oven to 450°F.
Dredge the chicken in the flour, taking care to evenly coat each piece. Transfer in batches to the hot oil. Cover and let cook 5 minutes. Remove the cover and turn the chicken. Let cook uncovered an additional 5 minutes. Place the chicken on a baking sheet and bake 10 minutes. Serve immediately.
Fried Chicken
People always ask me what my favorite thing to cook is, and I have to say that I enjoy nothing more than fryin' up some chicken. The only think I enjoy more than cooking it is eating it! Paula Deen taught me to cover the chicken for part of its cooking time so that it steams and keeps the meat juicy. I transfer my chicken to the oven for the last 10 minutes of cooking which I find makes the skin really crisp. It also makes it really easy to fry in batches and keep all of the chicken hot. Don't be afraid of the hot sauce in the recipe-the chicken will not be spicy.
INGREDIENTS:
1 Fryer chicken, cut into 10 pieces
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon garlic powder
3 large eggs
1/2 cup hot sauce
1/2 cup buttermilk peanut oil
2 1/2 cups self rising flour*
*Self-rising flour is all-purpose flour with added salt and leavening (baking powder). You will notice that recipes that call for self-rising flour do not call for baking powder.
METHOD:
Season the chicken on both sides with salt, pepper, and garlic powder. In a large bowl, big enough to accommodate all of the chicken, whisk the eggs, hot sauce, and buttermilk. Add the chicken and toss to combine. Cover and refrigerate. Let marinate at least 2 and up to 4 hours.
In a large Dutch oven, heat a couple inches of peanut oil to 350°F degrees. Preheat oven to 450°F.
Dredge the chicken in the flour, taking care to evenly coat each piece. Transfer in batches to the hot oil. Cover and let cook 5 minutes. Remove the cover and turn the chicken. Let cook uncovered an additional 5 minutes. Place the chicken on a baking sheet and bake 10 minutes. Serve immediately.
Sweet Potato Casserole
Sweet potatoes are yummy, and also a valuable food for boosting antioxidants in the body. For this recipe, I whip them with spices, put them in a baking dish, and cover them with marshmallows. The marshmallows get golden brown and crunchy and taste fantastic with the sweet potatoes. I could almost eat this for dessert!
INGREDIENTS:
4 large sweet potatoes (about 4 pounds), peeled and cut into chunks
1 cup milk
1/2 heavy cream
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons light brown sugar
2 teaspoons kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
One 16-ounce bag large marshmallows
METHOD:
Preheat the oven to 350°F degrees. Grease a 4-quart baking dish.
Place the sweet potatoes in a medium pot. Cover with cold water. Bring to a boil over medium-high heat. Lower the heat to a simmer and cook until potatoes are fork tender, 20 to 25 minutes. Drain.
Meanwhile, in a small saucepan, heat the milk, cream, and butter until warm but not simmering.
Return the potatoes to the pot and add warm milk mixture, sugar, salt, cinnamon, nutmeg, and ginger. Using a handheld mixer, whip the potatoes until smooth and creamy with no lumps. Transfer to the prepared baking dish. Top with the marshmallows.
Bake until the marshmallows are golden brown, about 30 minutes
INGREDIENTS:
4 large sweet potatoes (about 4 pounds), peeled and cut into chunks
1 cup milk
1/2 heavy cream
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons light brown sugar
2 teaspoons kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
One 16-ounce bag large marshmallows
METHOD:
Preheat the oven to 350°F degrees. Grease a 4-quart baking dish.
Place the sweet potatoes in a medium pot. Cover with cold water. Bring to a boil over medium-high heat. Lower the heat to a simmer and cook until potatoes are fork tender, 20 to 25 minutes. Drain.
Meanwhile, in a small saucepan, heat the milk, cream, and butter until warm but not simmering.
Return the potatoes to the pot and add warm milk mixture, sugar, salt, cinnamon, nutmeg, and ginger. Using a handheld mixer, whip the potatoes until smooth and creamy with no lumps. Transfer to the prepared baking dish. Top with the marshmallows.
Bake until the marshmallows are golden brown, about 30 minutes
Sunday, October 11, 2009
Classic Chicken Pot Pie
Crust
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups Progresso® chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed
DIRECTIONS
1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups Progresso® chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed
DIRECTIONS
1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
Thursday, October 1, 2009
Blackened Chicken Pizza with Yellow Tomato Salsa
Recipe courtesy Rachael Ray
Prep Time:12 min Cook Time:18 min
Serves:3 servings
•1 tablespoon grill seasoning (recommended: Montreal Grill Seasoning) or other seasoning blend
•1 teaspoon sweet paprika – eyeball it
•1 teaspoon chili powder
•1/2 teaspoon dried cayenne pepper
•3/4 pound thin cut chicken breast
•1 tablespoon vegetable oil, 1 turn of the pan
•All-purpose flour or cornmeal, a couple of tablespoons to work dough
•1 pizza dough
•1/2 pound brick reduced fat Cheddar with jalapeno or chipotle pepper (recommended: Cabot brand)
•2 small yellow tomatoes, seeded and chopped
•1/4 cup chopped red onion
•1/2 jalapeno pepper, seeded and finely chopped
•2 tablespoons cilantro leaves, optional
•2 tablespoons thyme leaves
•1 clove garlic
•Coarse salt
•1/2 lime, zested and juiced
Directions
Preheat a large heavy skillet over very high heat. Preheat oven to 450 degrees F.
Combine grill seasoning, paprika, chili powder, cayenne pepper on a plate. Press thin cut chicken into seasoning on 1 side. Add oil to screaming hot pan and cook chicken 2 minutes on each side.
Spread out a little flour or cornmeal and stretch out pizza dough onto a pizza pan. Shred reduced fat cheese.
Remove chicken from pan and chop. Combine tomatoes, onion, jalapeno, cilantro and thyme. Make garlic paste by chopping garlic then mashing it with the flat of your knife and a generous pinch of coarse salt. Add paste to salsa. Add zest and juice of 1/2 lime and mix salsa thoroughly. Scatter chicken, salsa and cheese over pizza dough working to the edges of both pies. Bake 12 to 15 minutes, until crisp and bubbly-brown on top.
Prep Time:12 min Cook Time:18 min
Serves:3 servings
•1 tablespoon grill seasoning (recommended: Montreal Grill Seasoning) or other seasoning blend
•1 teaspoon sweet paprika – eyeball it
•1 teaspoon chili powder
•1/2 teaspoon dried cayenne pepper
•3/4 pound thin cut chicken breast
•1 tablespoon vegetable oil, 1 turn of the pan
•All-purpose flour or cornmeal, a couple of tablespoons to work dough
•1 pizza dough
•1/2 pound brick reduced fat Cheddar with jalapeno or chipotle pepper (recommended: Cabot brand)
•2 small yellow tomatoes, seeded and chopped
•1/4 cup chopped red onion
•1/2 jalapeno pepper, seeded and finely chopped
•2 tablespoons cilantro leaves, optional
•2 tablespoons thyme leaves
•1 clove garlic
•Coarse salt
•1/2 lime, zested and juiced
Directions
Preheat a large heavy skillet over very high heat. Preheat oven to 450 degrees F.
Combine grill seasoning, paprika, chili powder, cayenne pepper on a plate. Press thin cut chicken into seasoning on 1 side. Add oil to screaming hot pan and cook chicken 2 minutes on each side.
Spread out a little flour or cornmeal and stretch out pizza dough onto a pizza pan. Shred reduced fat cheese.
Remove chicken from pan and chop. Combine tomatoes, onion, jalapeno, cilantro and thyme. Make garlic paste by chopping garlic then mashing it with the flat of your knife and a generous pinch of coarse salt. Add paste to salsa. Add zest and juice of 1/2 lime and mix salsa thoroughly. Scatter chicken, salsa and cheese over pizza dough working to the edges of both pies. Bake 12 to 15 minutes, until crisp and bubbly-brown on top.
Chipotle Chicken Marinade
Chipotle's Chicken Marinade
1 (2 ounce) package dried ancho chiles
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 chicken breasts (6 ounces each)
Soak dry chilies overnight in water, until soft. Remove seeds. Add all
ingredients except meat in food processor. Puree until smooth.
Spread mixture over chicken, or other meats and refrigerate at least
one hour, up to 24 hours.
After marinating, heat grill to about 400 degrees F, or if cooking
inside, heat small amount of oil in skillet or grill pan over high
heat. Salt meat to taste (optional), and grill lightly, turning only
once, until done. 4 minutes per side of chicken.
Recipe will make four burritos.
1 (2 ounce) package dried ancho chiles
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 chicken breasts (6 ounces each)
Soak dry chilies overnight in water, until soft. Remove seeds. Add all
ingredients except meat in food processor. Puree until smooth.
Spread mixture over chicken, or other meats and refrigerate at least
one hour, up to 24 hours.
After marinating, heat grill to about 400 degrees F, or if cooking
inside, heat small amount of oil in skillet or grill pan over high
heat. Salt meat to taste (optional), and grill lightly, turning only
once, until done. 4 minutes per side of chicken.
Recipe will make four burritos.
Chipotle Steak Marinade
Chipotle's Steak Marinade
1 (2 ounce) package dried ancho chiles
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 Small Steaks (6 ounces each)
Soak dry chilies overnight in water, until soft. Remove seeds. Add all
ingredients except meat in food processor. Puree until smooth.
Spread mixture over chicken, or other meats and refrigerate at least
one hour, up to 24 hours.
After marinating, heat grill to about 400 degrees F, or if cooking
inside, heat small amount of oil in skillet or grill pan over high
heat. Salt meat to taste (optional), and grill lightly, turning only
once, until done. 8-10 minutes per
side for 3/4" thick steak.
Recipe will make four burritos.
1 (2 ounce) package dried ancho chiles
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 Small Steaks (6 ounces each)
Soak dry chilies overnight in water, until soft. Remove seeds. Add all
ingredients except meat in food processor. Puree until smooth.
Spread mixture over chicken, or other meats and refrigerate at least
one hour, up to 24 hours.
After marinating, heat grill to about 400 degrees F, or if cooking
inside, heat small amount of oil in skillet or grill pan over high
heat. Salt meat to taste (optional), and grill lightly, turning only
once, until done. 8-10 minutes per
side for 3/4" thick steak.
Recipe will make four burritos.
Chipotle Guacamole
Individual sized recipe:
2 Hass Avocados
1/2 of a Jalapeno pepper, seeded, and minced
1/4 of a red onion, finely chopped
2 heaping Tablespoons of Cilantro, finely chopped
1/4 of a lime, juiced
1/4 teaspoon salt
Combine all of the ingredients into a bowl, and mash together until smooth. Add additional lime juice or salt to taste. For extra spicy guacamole, you can leave in the jalepeno seeds!
Notes: This recipe is an approximation based on the original Chipotle recipe below. Please use it as a base for your guacamole creation, and feel free to make improvements based on your own personal preferences.
Chipotle's Batch Recipe:
Remove stems and stickers from 48 avocados, wash for two minutes. Cut avocados in half, remove pit, scrape out the good stuff.
Mash avocados in large mixing bowl. You don't have to get it to the final consistency yet, but it's easier if they're at least partially mashed at this point.
Now for the other ingredients. Add 2-1/2 cups cilantro, 2-1/2 cups chopped red onions, 1/2 cup chopped jalapeno, 1/2 cup lemon-lime juice, and 3 tablespoons of salt. Continue mashing until smooth.
When you go to store the guac, put a layer of plastic wrap directly on the guac and squeeze the air out, then put another layer of plastic over whatever container you're using. This keeps the guac from oxidizing and turning all brown. Depending on how long you keep it in the fridge, the top might turn brown anyway, so just skim off the top layer before serving.
2 Hass Avocados
1/2 of a Jalapeno pepper, seeded, and minced
1/4 of a red onion, finely chopped
2 heaping Tablespoons of Cilantro, finely chopped
1/4 of a lime, juiced
1/4 teaspoon salt
Combine all of the ingredients into a bowl, and mash together until smooth. Add additional lime juice or salt to taste. For extra spicy guacamole, you can leave in the jalepeno seeds!
Notes: This recipe is an approximation based on the original Chipotle recipe below. Please use it as a base for your guacamole creation, and feel free to make improvements based on your own personal preferences.
Chipotle's Batch Recipe:
Remove stems and stickers from 48 avocados, wash for two minutes. Cut avocados in half, remove pit, scrape out the good stuff.
Mash avocados in large mixing bowl. You don't have to get it to the final consistency yet, but it's easier if they're at least partially mashed at this point.
Now for the other ingredients. Add 2-1/2 cups cilantro, 2-1/2 cups chopped red onions, 1/2 cup chopped jalapeno, 1/2 cup lemon-lime juice, and 3 tablespoons of salt. Continue mashing until smooth.
When you go to store the guac, put a layer of plastic wrap directly on the guac and squeeze the air out, then put another layer of plastic over whatever container you're using. This keeps the guac from oxidizing and turning all brown. Depending on how long you keep it in the fridge, the top might turn brown anyway, so just skim off the top layer before serving.
Chipotle's Rice
Chipotle's Basmati Rice Recipe
1 teaspoon vegetable oil or butter
2 tsp. fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 Lime
In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Fluff rice with a fork.
[bahs-MAH-tee]
Basmati is a long-grained rice, with a fine texture. It can be found in Middle Eastern and India markets, as well as some supermarkets.
1 teaspoon vegetable oil or butter
2 tsp. fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 Lime
In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Fluff rice with a fork.
[bahs-MAH-tee]
Basmati is a long-grained rice, with a fine texture. It can be found in Middle Eastern and India markets, as well as some supermarkets.
Monday, September 28, 2009
Pico de Gallo
Makes about 3 1/2 cups
4 tomatoes, chopped
1/2 cup chopped scallions
3 jalapenos, chopped
1 clove garlic, chopped
1/2 cup fresh cilantro, chopped
1 teaspoon chopped fresh oregano
1/4 cup freshly squeezed lime juice
Coarse salt and freshly ground pepper
Directions
In a medium bowl, mix together tomatoes, scallions, jalapenos, garlic, cilantro, oregano, and lime juice; season with salt and pepper, and serve.
From The Martha Stewart Show, September 2009
4 tomatoes, chopped
1/2 cup chopped scallions
3 jalapenos, chopped
1 clove garlic, chopped
1/2 cup fresh cilantro, chopped
1 teaspoon chopped fresh oregano
1/4 cup freshly squeezed lime juice
Coarse salt and freshly ground pepper
Directions
In a medium bowl, mix together tomatoes, scallions, jalapenos, garlic, cilantro, oregano, and lime juice; season with salt and pepper, and serve.
From The Martha Stewart Show, September 2009
Sunday, September 27, 2009
Pucker-up Martinis
1 can (12 oz) frozen lemonade concentrate, thawed
2 cups cold water
6 oz vodka
2 cups ice cubes
Garnish: lemon slices
Stir lemonade concentrate, water and vodka in a small pitcher. Add ice, stir.
Strain into martini glasses. Garnish with sliced lemon.
Makes 5 cups
Per 4-oz serving: 126 cal
Saturday, September 26, 2009
Red-Eye Rubbed Pork Chops
2 tbsp ground coffee
2 tbsp Sandra's Sassy All-Purpose Rub (see below)
1 tbsp packed brown sugar
1 tbsp poultry seasoning, McCormick
1 1/2 pounds boneless pork loin chops, thick cut
Sandra's Signature Barbecue Sauce (see below)
In a small bowl, combine coffee, All-Purpose Rub, brown sugar, and poultry seasoning; set aside.
Rinse pork chops and pat dry. Rub 1 to 2 times with rub mixture. Place in a zip-to bag and seal. Cure in refrigerator for at least 1 hour.
Preheat broiler. Place chops on foil-lined sheet pan or broiler pan. Place 4 to 6 inches from heat source; cook for 5 minutes per side or until slightly pink in the centers and juices run clear (160 degrees).
Serve hot with Barbecue Sauce on the side.
Servings: 4
Sandra's Sassy All-Purpose Rub
2 packets (1.25 oz. each) original chili seasoning, McCormick
3 tbsp granulated garlic, Spice Hunter
1 tbsp kosher salt
1 tbsp salt-free, all-purpose seasoning, McCormick
2 tbsp sugar
In a medium bowl, combine all ingredients. Store in airtight container in cool, dry place or freezer.
Sandra's Signature Barbecue Sauce
1 bottle (12-oz) chili sauce, Heinz
1/4 cup cider vinegar, Heinz
1/3 cup molasses, Grandma's
2 tbsp Sandra's Sassy All-Purpose Rub
2 tbsp ground black pepper
1/4 tsp hickory liquid smoke, Wright's
In a saucepan over medium heat, stir to combine all ingredients. Simmer for 10 minutes. Remove from heat; cool. Stir, covered, in fridge for up to 1 week.
by Sandra Lee
2 tbsp Sandra's Sassy All-Purpose Rub (see below)
1 tbsp packed brown sugar
1 tbsp poultry seasoning, McCormick
1 1/2 pounds boneless pork loin chops, thick cut
Sandra's Signature Barbecue Sauce (see below)
In a small bowl, combine coffee, All-Purpose Rub, brown sugar, and poultry seasoning; set aside.
Rinse pork chops and pat dry. Rub 1 to 2 times with rub mixture. Place in a zip-to bag and seal. Cure in refrigerator for at least 1 hour.
Preheat broiler. Place chops on foil-lined sheet pan or broiler pan. Place 4 to 6 inches from heat source; cook for 5 minutes per side or until slightly pink in the centers and juices run clear (160 degrees).
Serve hot with Barbecue Sauce on the side.
Servings: 4
Sandra's Sassy All-Purpose Rub
2 packets (1.25 oz. each) original chili seasoning, McCormick
3 tbsp granulated garlic, Spice Hunter
1 tbsp kosher salt
1 tbsp salt-free, all-purpose seasoning, McCormick
2 tbsp sugar
In a medium bowl, combine all ingredients. Store in airtight container in cool, dry place or freezer.
Sandra's Signature Barbecue Sauce
1 bottle (12-oz) chili sauce, Heinz
1/4 cup cider vinegar, Heinz
1/3 cup molasses, Grandma's
2 tbsp Sandra's Sassy All-Purpose Rub
2 tbsp ground black pepper
1/4 tsp hickory liquid smoke, Wright's
In a saucepan over medium heat, stir to combine all ingredients. Simmer for 10 minutes. Remove from heat; cool. Stir, covered, in fridge for up to 1 week.
by Sandra Lee
North Carolina Pulled Pork Sandwiches
For Pork:
3 1/2 pounds pork shoulder roast
Garlic salt
Ground black pepper
For Sauce:
1 1/2 cups white vinegar
3/4 cup lemon-lime sode, 7UP
1 tbsp Montreal steak seasoning
2 tsp red pepper flakes
1 package (16-ounce) shredded cabbage, Ready pac
Hamburger buns
Rinse pork with cold water and pat dry. Season with garlic salt and ground black pepper. Place in 5-quart slow cooker. Pour 1 cup of lemon-lime soda over roast (in addition to soda called for in sauce mixture). Cover and cook on low-heat setting for 7 to 8 hours or high-heat setting for 3 to 4 hours (roast should fall apart easily).
Meanwhile, in a medium bowl, combine sauce ingredients; set aside. In a large bowl, toss shredded cabbage with 1/2 cup of sauce; set aside.
When cool enough to handle, shred pork by hand. Place shredded pork in a large bowl and toss with 1/2 to 1 cup sauce. Pile cabbage mixture and seasoned pulled pork on hamburger buns. Serve remaining sauce on the side.
From Sandra Lee
3 1/2 pounds pork shoulder roast
Garlic salt
Ground black pepper
For Sauce:
1 1/2 cups white vinegar
3/4 cup lemon-lime sode, 7UP
1 tbsp Montreal steak seasoning
2 tsp red pepper flakes
1 package (16-ounce) shredded cabbage, Ready pac
Hamburger buns
Rinse pork with cold water and pat dry. Season with garlic salt and ground black pepper. Place in 5-quart slow cooker. Pour 1 cup of lemon-lime soda over roast (in addition to soda called for in sauce mixture). Cover and cook on low-heat setting for 7 to 8 hours or high-heat setting for 3 to 4 hours (roast should fall apart easily).
Meanwhile, in a medium bowl, combine sauce ingredients; set aside. In a large bowl, toss shredded cabbage with 1/2 cup of sauce; set aside.
When cool enough to handle, shred pork by hand. Place shredded pork in a large bowl and toss with 1/2 to 1 cup sauce. Pile cabbage mixture and seasoned pulled pork on hamburger buns. Serve remaining sauce on the side.
From Sandra Lee
Lemon-Herb Butter-Basted Chicken
1 stick butter (1/2 cup)
1 1/2 tbsp lemon-herb chicken sauce mix, McCormick
2 tbsp lemon juice, ReaLemon
1 3 1/2-pound whole chicken, cut up
Garlic salt, Lawry's
Lemon pepper, Lawry's
Fresh herbs (such as sage, thyme, and tarragon) optional
Lemon slices (optional)
Rinse chicken pieces with cold water and pat dry. Season with garlic salt and lemon pepper.
In a small saucepan, melt butter over medium heat. Stir in sauce mix and lemon juice. Cook 1 minutes. Remove from heat; set aside.
Rinse chicken pieces with cold water and pat dry. Season with garlic and lemon pepper.
Preheat boiler. Place chicken on foil-lined sheet pan or broiler an. Place 6 to 8 inches from heat source. Cook about 15 to 20 minutes per side or until chicken is no longer pink and juices run clear (170 degrees), basting with butter mixture every few minutes until last 2 minutes of cooking. Discard remaining butter mixture. Serve as directed.
Grill method:
Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. Place chicken on hot, oiled grill. Cook for 18 to 22 minutes per side or until chicken is no longer pink and juices run clear (180 degrees), basting with butter mixture every few minutes until last 2 minutes of cooking. Discard remaining butter mixture. Remove from grill.
Garnish with herb and lemon slices (optional). Serve hot.
1 1/2 tbsp lemon-herb chicken sauce mix, McCormick
2 tbsp lemon juice, ReaLemon
1 3 1/2-pound whole chicken, cut up
Garlic salt, Lawry's
Lemon pepper, Lawry's
Fresh herbs (such as sage, thyme, and tarragon) optional
Lemon slices (optional)
Rinse chicken pieces with cold water and pat dry. Season with garlic salt and lemon pepper.
In a small saucepan, melt butter over medium heat. Stir in sauce mix and lemon juice. Cook 1 minutes. Remove from heat; set aside.
Rinse chicken pieces with cold water and pat dry. Season with garlic and lemon pepper.
Preheat boiler. Place chicken on foil-lined sheet pan or broiler an. Place 6 to 8 inches from heat source. Cook about 15 to 20 minutes per side or until chicken is no longer pink and juices run clear (170 degrees), basting with butter mixture every few minutes until last 2 minutes of cooking. Discard remaining butter mixture. Serve as directed.
Grill method:
Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. Place chicken on hot, oiled grill. Cook for 18 to 22 minutes per side or until chicken is no longer pink and juices run clear (180 degrees), basting with butter mixture every few minutes until last 2 minutes of cooking. Discard remaining butter mixture. Remove from grill.
Garnish with herb and lemon slices (optional). Serve hot.
Butterflied Jerk Chicken
For Chicken:
1 whole roasting chicken
1/4 cup Jamaican jerk seasoning, McCormick
1/2 tsp ground cloves, McCormick
1 ts ground cinnamon, McCormick
For Glaze:
1 cup dark rum, Myers's
1/4 cup frozen pineapple juice concentrate, Old Orchard
1 tsp Jamaican jerk seasoning, McCormick
1 tsp ground cinnamon, McCormick
2 tbsp packed brown sugar
To butterfly chicken,remove neck and giblets; cut away excess fat. Using a pair of kitchen shears, cut along both sides of backbone to remove. Turn chicken over, skin side up, and press down between the breasts to break the keel bone (this will allow the chicken to lie flat on grill). Rinse chicken with cold water and pat dry; set aside.
In a small bowl, combine jerk seasoning, cloves, and cinnamon. Sprinkle liberally over all sides of chicken; set aside.
Preheat oven to 425 degrees.
For glaze, in a small saucepan, combine all glaze ingredients and cook over medium-high heat. Bring to boil; cook for 3 minutes. Remove from heat; divide in half and set aside.
Place chicken, skin side up, in a foil-lined baking pan. Roast for 30 minutes. Turn and brush with glaze. Roast for 10 minutes more. Turn once more; generously brush with glaze and roast an additional 10 to 15 minutes or until internal temperature of thigh meat reaches 180 degrees. Discard remaining glaze used as a brush-on.
Carve and serve hot.
Servings: 4
Prep time: 25 minutes
1 whole roasting chicken
1/4 cup Jamaican jerk seasoning, McCormick
1/2 tsp ground cloves, McCormick
1 ts ground cinnamon, McCormick
For Glaze:
1 cup dark rum, Myers's
1/4 cup frozen pineapple juice concentrate, Old Orchard
1 tsp Jamaican jerk seasoning, McCormick
1 tsp ground cinnamon, McCormick
2 tbsp packed brown sugar
To butterfly chicken,remove neck and giblets; cut away excess fat. Using a pair of kitchen shears, cut along both sides of backbone to remove. Turn chicken over, skin side up, and press down between the breasts to break the keel bone (this will allow the chicken to lie flat on grill). Rinse chicken with cold water and pat dry; set aside.
In a small bowl, combine jerk seasoning, cloves, and cinnamon. Sprinkle liberally over all sides of chicken; set aside.
Preheat oven to 425 degrees.
For glaze, in a small saucepan, combine all glaze ingredients and cook over medium-high heat. Bring to boil; cook for 3 minutes. Remove from heat; divide in half and set aside.
Place chicken, skin side up, in a foil-lined baking pan. Roast for 30 minutes. Turn and brush with glaze. Roast for 10 minutes more. Turn once more; generously brush with glaze and roast an additional 10 to 15 minutes or until internal temperature of thigh meat reaches 180 degrees. Discard remaining glaze used as a brush-on.
Carve and serve hot.
Servings: 4
Prep time: 25 minutes
Smoked Bacon Wrapped Meat Loaf
1 1/2 lb ground beef
1 tbsp Sandra's Sassy All-Purpose Rub (see below)
1 packet(1.1-ounce) beefy onion soup mix, Lipton
1/4 cup Sandra's Signature Barbecue Sauce (see below)
1 ts crushed garlic, Christopher Ranch
1/4 cup real bacon bits, Hormel
2 tbsp Worcestershire sauce, Lea & Perrins
1 egg, lightly beaten
1/2 cup bread crumbs, Progresso
1/4 tsp liquid smoke
6 thick-cut bacon slices, Oscar Mayer
Fresh oregano sprigs (optional
Preheat oven to 400 degrees.
In a large bowl, combine ground beef and remaining ingredients, except bacon slices and oregano sprigs. Poke several holes into bottom of foil pan. Lay 4 bacon slices down crosswise in loaf pan, allowing slices to hang over side of pan. Shape meat mixture to fit loaf pan and fold bacon slices to meet over top of meat loaf. Top with remaining 2 bacon slices.
Place foil pan on a rack in a 13x9-inch baking pan and bake about 45 minutes or until internal temperature reaches 165 degrees. Serve as directed.
Sandra's Sassy All-Purpose Rub
2 packets (1.25 oz. each) original chili seasoning, McCormick
3 tbsp granulated garlic, Spice Hunter
1 tbsp kosher salt
1 tbsp salt-free, all-purpose seasoning, McCormick
2 tbsp sugar
In a medium bowl, combine all ingredients. Store in airtight container in cool, dry place or freezer.
Sandra's Signature Barbecue Sauce
1 bottle (12-ounce) chili sauce, Heinz
1/4 cup cider vinegar, Heinz
1/3 cup molasses, Grandma's
2 tbsp Sandra's Sassy All-purpose Rub
2 tbsp ground black pepper
1/4 tsp hickory liquid smoke, Wrights.
In a saucepan over medium heat, stir to combine all ingredients. Simmer for 10 minutes. Remove from heat; cool. Stir, covered, in refrigerator for up to 1 week.
From Sandra Lee
1 tbsp Sandra's Sassy All-Purpose Rub (see below)
1 packet(1.1-ounce) beefy onion soup mix, Lipton
1/4 cup Sandra's Signature Barbecue Sauce (see below)
1 ts crushed garlic, Christopher Ranch
1/4 cup real bacon bits, Hormel
2 tbsp Worcestershire sauce, Lea & Perrins
1 egg, lightly beaten
1/2 cup bread crumbs, Progresso
1/4 tsp liquid smoke
6 thick-cut bacon slices, Oscar Mayer
Fresh oregano sprigs (optional
Preheat oven to 400 degrees.
In a large bowl, combine ground beef and remaining ingredients, except bacon slices and oregano sprigs. Poke several holes into bottom of foil pan. Lay 4 bacon slices down crosswise in loaf pan, allowing slices to hang over side of pan. Shape meat mixture to fit loaf pan and fold bacon slices to meet over top of meat loaf. Top with remaining 2 bacon slices.
Place foil pan on a rack in a 13x9-inch baking pan and bake about 45 minutes or until internal temperature reaches 165 degrees. Serve as directed.
Sandra's Sassy All-Purpose Rub
2 packets (1.25 oz. each) original chili seasoning, McCormick
3 tbsp granulated garlic, Spice Hunter
1 tbsp kosher salt
1 tbsp salt-free, all-purpose seasoning, McCormick
2 tbsp sugar
In a medium bowl, combine all ingredients. Store in airtight container in cool, dry place or freezer.
Sandra's Signature Barbecue Sauce
1 bottle (12-ounce) chili sauce, Heinz
1/4 cup cider vinegar, Heinz
1/3 cup molasses, Grandma's
2 tbsp Sandra's Sassy All-purpose Rub
2 tbsp ground black pepper
1/4 tsp hickory liquid smoke, Wrights.
In a saucepan over medium heat, stir to combine all ingredients. Simmer for 10 minutes. Remove from heat; cool. Stir, covered, in refrigerator for up to 1 week.
From Sandra Lee
Lasagna
1 1/2 pounds ground beef
1 pound hot breakfast sausage
2 cloves minced garlic
2 14.5-oz cans of whole tomatoes
2 6-oz cans of tomato paste
2 tablespoons of dried parsley flakes
2 tablespoons dried basil
10-oz package of lasagna noodles
3 cups lowfat cottage cheese
2 eggs, beaten
1/2 cup Kraft Parmesan Cheese
2 tablespoons dried parsley flakes
salt
In a skillet, combine 1 1/2 pounds ground beef, 1 pound hot breakfast sausage, and 2 cloves minced garlic.Cook until brown. Drain off most of the fat but leave some. Add two 14.5-oz cans of whole tomatoes, two 6-oz cans of tomato paste, 2 tablespoons of dried parsley flakes, 2 tablespoons dried basil, And 1 teaspoon salt. Mix together thoroughly and simmer, uncovered, about 45 minutes stirring occasionally.
Boil a 10-oz package of lasagna noodles. Add 1/2 teaspoon salt to the water, as well as 1 tablespoon olive oil to keep the noodles from sticking. Cook the noodles "al dente" so they’ll still have quite a bite to them. When they’re finished cooking, drain, rinse with cool water, and lay the noodles flat on a sheet of aluminum foil. That way, they’ll be easier to handle later.
While the meat mixture and noodles are cooking, mix 3 cups lowfat cottage cheese in a bowl with 2 beaten eggs. To the cottage cheese, add 1/2 cup Kraft Parmesan Cheese, 2 tablespoons dried parsley flakes, and 1 teaspoon salt. Mix together well.
Assembly:
Lay four cooked lasagna noodles in the bottom of the pan, overlapping as you go. Spread half of the cottage cheese mixture evenly over the noodles, lay 1/2 pound of mozzarella cheese slices on top of the cottage cheese mixture.
With the spoon, make a line through the middle of the meat mixture so you’ll distribute it evenly. Spread a little less than half of the meat mixture over the mozzarella cheese slices until it’s evenly distributed.
Now it’s time to repeat the process! Add another layer of four lasagna noodles and top with the remaining half of the cottage cheese mixture. Then top the cottage cheese mixture with another 1/2 pound of mozzarella and finish with the rest of the meat mixture. Spread evenly.
Now grab that trusty-rusty container of good ol’ Kraft Parmesan Cheese and start sprinklin’! Top with a pretty generous layer.
Now pop it in a 350-degree oven for 20-30 minutes, until hot and bubbly. (Alternately, you could cover and freeze it, unbaked, at this point. OR cover and refrigerate, unbaked, for up to two days before baking.)
1 pound hot breakfast sausage
2 cloves minced garlic
2 14.5-oz cans of whole tomatoes
2 6-oz cans of tomato paste
2 tablespoons of dried parsley flakes
2 tablespoons dried basil
10-oz package of lasagna noodles
3 cups lowfat cottage cheese
2 eggs, beaten
1/2 cup Kraft Parmesan Cheese
2 tablespoons dried parsley flakes
salt
In a skillet, combine 1 1/2 pounds ground beef, 1 pound hot breakfast sausage, and 2 cloves minced garlic.Cook until brown. Drain off most of the fat but leave some. Add two 14.5-oz cans of whole tomatoes, two 6-oz cans of tomato paste, 2 tablespoons of dried parsley flakes, 2 tablespoons dried basil, And 1 teaspoon salt. Mix together thoroughly and simmer, uncovered, about 45 minutes stirring occasionally.
Boil a 10-oz package of lasagna noodles. Add 1/2 teaspoon salt to the water, as well as 1 tablespoon olive oil to keep the noodles from sticking. Cook the noodles "al dente" so they’ll still have quite a bite to them. When they’re finished cooking, drain, rinse with cool water, and lay the noodles flat on a sheet of aluminum foil. That way, they’ll be easier to handle later.
While the meat mixture and noodles are cooking, mix 3 cups lowfat cottage cheese in a bowl with 2 beaten eggs. To the cottage cheese, add 1/2 cup Kraft Parmesan Cheese, 2 tablespoons dried parsley flakes, and 1 teaspoon salt. Mix together well.
Assembly:
Lay four cooked lasagna noodles in the bottom of the pan, overlapping as you go. Spread half of the cottage cheese mixture evenly over the noodles, lay 1/2 pound of mozzarella cheese slices on top of the cottage cheese mixture.
With the spoon, make a line through the middle of the meat mixture so you’ll distribute it evenly. Spread a little less than half of the meat mixture over the mozzarella cheese slices until it’s evenly distributed.
Now it’s time to repeat the process! Add another layer of four lasagna noodles and top with the remaining half of the cottage cheese mixture. Then top the cottage cheese mixture with another 1/2 pound of mozzarella and finish with the rest of the meat mixture. Spread evenly.
Now grab that trusty-rusty container of good ol’ Kraft Parmesan Cheese and start sprinklin’! Top with a pretty generous layer.
Now pop it in a 350-degree oven for 20-30 minutes, until hot and bubbly. (Alternately, you could cover and freeze it, unbaked, at this point. OR cover and refrigerate, unbaked, for up to two days before baking.)
Apple Dumplings
2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew
Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.
Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
From Pioneer Woman
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew
Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.
Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
From Pioneer Woman
Crescent Rolls
Split this recipe in half for Pioneer Woman's apple dumpling’s or make the whole recipe and freeze half.
2 pk Active Dry Yeast
3/4 c Warm Water, luke warm
1/2 c Sugar
1 ts Salt
2 lg Eggs
1/2 c Shortening (Part Butter)
4 c Unbleached Flour
Butter Or Regular Margarine,
Softened
In a large mixing bowl, dissolve the yeast in the warm water. Stir
in the sugar, salt, eggs, shortening and half of the flour into the
yeast mixture.
Add the remaining flour blending until smooth. Scrape the dough
from the sides of the bowl and cover with a cloth dampened in warm water.
(The cloth should feel wet, but not be so wet that water drips onto
the dough.) Let rise in a warm place (85 degrees F.), until doubled,
about 1 1/2 hours. Divide the dough in half, rolling each half into
a 12-inch circle 1/4 inch thick. Spread with the soft butter and cut
each circle into 16 wedges.
(this would be where you should use the dough for Ree’s recipe)
Roll up each wedge beginning at the largest end. Place, point side down, on a greased baking sheet.
Curve to form crescents. Cover and let rise until double, 1 hour. Preheat
the oven to 400 degrees F and bake for 12 to 15 minutes, or until
they are a rich golden brown. Brush with soft butter. Makes 32
crescent rolls.
2 pk Active Dry Yeast
3/4 c Warm Water, luke warm
1/2 c Sugar
1 ts Salt
2 lg Eggs
1/2 c Shortening (Part Butter)
4 c Unbleached Flour
Butter Or Regular Margarine,
Softened
In a large mixing bowl, dissolve the yeast in the warm water. Stir
in the sugar, salt, eggs, shortening and half of the flour into the
yeast mixture.
Add the remaining flour blending until smooth. Scrape the dough
from the sides of the bowl and cover with a cloth dampened in warm water.
(The cloth should feel wet, but not be so wet that water drips onto
the dough.) Let rise in a warm place (85 degrees F.), until doubled,
about 1 1/2 hours. Divide the dough in half, rolling each half into
a 12-inch circle 1/4 inch thick. Spread with the soft butter and cut
each circle into 16 wedges.
(this would be where you should use the dough for Ree’s recipe)
Roll up each wedge beginning at the largest end. Place, point side down, on a greased baking sheet.
Curve to form crescents. Cover and let rise until double, 1 hour. Preheat
the oven to 400 degrees F and bake for 12 to 15 minutes, or until
they are a rich golden brown. Brush with soft butter. Makes 32
crescent rolls.
Tuesday, September 22, 2009
Winter Woods Chili
Makes: 6 servings
Prep: 30 minutes
Cook: 2 hours
4 slices bacon
3 lb. beef stew meat
1 large onion, sliced 1/2-inch thick
4 cloves garlic, minced
2 28-oz. cans whole tomatoes
1 15.5-oz can navy beans, rinsed and drained
1 15.5-oz. can red beans, rinsed and drained
2 to 3 Tbsp. chili powder
2 Tbsp. red wine vinegar
Shredded cheddar cheese
Snipped fresh oregano
Cooked bacon, crumbled
Directions
1. In 4- to 6-quart Dutch oven cook bacon and beef, half at a time, over medium heat until beef is browned. Drain fat. Return meat to pan. Reduce heat; add onions and half of garlic. Cook and stir until onion is tender.
2. Add undrained tomatoes, beans, and 1 tablespoon of the chili powder. Bring to
boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Stir in
remaining garlic, chili powder, and vinegar. Cook, covered, 1 hour. Add water to desired consistency. Season to taste. Top servings with cheese, oregano, and crumbled bacon. Makes 6 servings.
Nutrition Facts
Servings Per Recipe 6 servingsCalories 546, Total Fat (g) 23, Saturated Fat (g) 9, Monounsaturated Fat (g) 9, Polyunsaturated Fat (g) 2, Cholesterol (mg) 107, Sodium (mg) 1222, Carbohydrate (g) 31, Total Sugar (g) 7, Fiber (g) 8, Protein (g) 54, Vitamin A (DV%) 0, Vitamin C (DV%) 37, Calcium (DV%) 25, Iron (DV%) 41, Percent Daily Values are based on a 2,000 calorie diet
Prep: 30 minutes
Cook: 2 hours
4 slices bacon
3 lb. beef stew meat
1 large onion, sliced 1/2-inch thick
4 cloves garlic, minced
2 28-oz. cans whole tomatoes
1 15.5-oz can navy beans, rinsed and drained
1 15.5-oz. can red beans, rinsed and drained
2 to 3 Tbsp. chili powder
2 Tbsp. red wine vinegar
Shredded cheddar cheese
Snipped fresh oregano
Cooked bacon, crumbled
Directions
1. In 4- to 6-quart Dutch oven cook bacon and beef, half at a time, over medium heat until beef is browned. Drain fat. Return meat to pan. Reduce heat; add onions and half of garlic. Cook and stir until onion is tender.
2. Add undrained tomatoes, beans, and 1 tablespoon of the chili powder. Bring to
boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Stir in
remaining garlic, chili powder, and vinegar. Cook, covered, 1 hour. Add water to desired consistency. Season to taste. Top servings with cheese, oregano, and crumbled bacon. Makes 6 servings.
Nutrition Facts
Servings Per Recipe 6 servingsCalories 546, Total Fat (g) 23, Saturated Fat (g) 9, Monounsaturated Fat (g) 9, Polyunsaturated Fat (g) 2, Cholesterol (mg) 107, Sodium (mg) 1222, Carbohydrate (g) 31, Total Sugar (g) 7, Fiber (g) 8, Protein (g) 54, Vitamin A (DV%) 0, Vitamin C (DV%) 37, Calcium (DV%) 25, Iron (DV%) 41, Percent Daily Values are based on a 2,000 calorie diet
Wasatch Mountain Chili
Start to Finish: 15 minutes
1 medium onion, chopped
1 Tbsp. cooking oil
1 15- to 16-oz. can hominy, rinsed and drained
1 15- to 16-oz. can great Northern beans, rinsed and drained
1 14-oz. can reduced-sodium chicken broth
1 9-oz. pkg. frozen cooked chicken breast strips
1/4 cup lime juice
2 Tbsp. chopped fresh cilantro
1/4 tsp. ground cumin
1/4 tsp. ground black pepper
1/2 cup shredded colby and Monterey Jack cheese, Monterey Jack, or cheddar cheese (2 oz.)
Bottled green salsa
White corn tortilla chips
Fresh cilantro leaves
Directions
In a large saucepan cook onion in hot oil over medium heat for 3 minutes. Stir in hominy, beans, chicken broth, frozen chicken, lime juice, cilantro, cumin, and pepper. Cover and bring to boiling over high heat, stirring occasionally. Serve topped with cheese, salsa, tortilla chips, and fresh cilantro.
Nutrition Facts
Calories 434, Total Fat (g) 14, Saturated Fat (g) 5, Monounsaturated Fat (g) 4, Polyunsaturated Fat (g) 2, Cholesterol (mg) 58, Sodium (mg) 1001, Carbohydrate (g) 48, Total Sugar (g) 2, Fiber (g) 9, Protein (g) 31, Vitamin A (DV%) 0, Vitamin C (DV%) 17, Calcium (DV%) 20, Iron (DV%) 17, Percent Daily Values are based on a 2,000 calorie diet
1 medium onion, chopped
1 Tbsp. cooking oil
1 15- to 16-oz. can hominy, rinsed and drained
1 15- to 16-oz. can great Northern beans, rinsed and drained
1 14-oz. can reduced-sodium chicken broth
1 9-oz. pkg. frozen cooked chicken breast strips
1/4 cup lime juice
2 Tbsp. chopped fresh cilantro
1/4 tsp. ground cumin
1/4 tsp. ground black pepper
1/2 cup shredded colby and Monterey Jack cheese, Monterey Jack, or cheddar cheese (2 oz.)
Bottled green salsa
White corn tortilla chips
Fresh cilantro leaves
Directions
In a large saucepan cook onion in hot oil over medium heat for 3 minutes. Stir in hominy, beans, chicken broth, frozen chicken, lime juice, cilantro, cumin, and pepper. Cover and bring to boiling over high heat, stirring occasionally. Serve topped with cheese, salsa, tortilla chips, and fresh cilantro.
Nutrition Facts
Calories 434, Total Fat (g) 14, Saturated Fat (g) 5, Monounsaturated Fat (g) 4, Polyunsaturated Fat (g) 2, Cholesterol (mg) 58, Sodium (mg) 1001, Carbohydrate (g) 48, Total Sugar (g) 2, Fiber (g) 9, Protein (g) 31, Vitamin A (DV%) 0, Vitamin C (DV%) 17, Calcium (DV%) 20, Iron (DV%) 17, Percent Daily Values are based on a 2,000 calorie diet
Pizza Hut Thin Crust Pizza Dough
The crust for this Pizza Hut classic has to be made ahead of time, and is easily enough for at least two 16-inch pizzas, or more depending on how thin you roll the dough.
Ingredients
2 cup water
1/2 teaspoon yeast (proofed in water)
4 cup flour
3 tablespoon olive or vegetable oil
1 1/2 cup cake flour
2 teaspoon salt
1.Combine all ingredients in a mixer and knead for 10 minutes. Place in large bowl and cover with plastic wrap. Allow to ferment as long as possible (12-24 hours). Punch down dough now and then when you get the chance.
2.Preheat oven to 550 degrees F.
3.Roll the dough as thin as desired. (roll, flour and flip, until you end up with a shape equal to 90% the size of your pan, as it will stretch when you transfer the dough. (make sure you oil your pan)
4.For regular pizza, add your toppings and bake for 10 minutes. However, since this particular recipe was meant for light toppings, you'll need to oil the crust, then prick it with a fork and pre-bake for 3 minutes. Now remove from oven, add your favorite toppings and return to oven for 10-15 minutes or till cheese is bubbly and outer edge of crust is a light golden brown.
For Each Nine Inch Pizza: 1. Preheat oven to 475F 2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge. 3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. 4. Place toppings of your choice in this order: Pepperoni or Ham Vegetables Meats (cooked ground sausage or beef) 5. Top with 3 Oz. mozzarella cheese 6. Cook until cheese is bubbling and outer crust is brown.
Ingredients
2 cup water
1/2 teaspoon yeast (proofed in water)
4 cup flour
3 tablespoon olive or vegetable oil
1 1/2 cup cake flour
2 teaspoon salt
1.Combine all ingredients in a mixer and knead for 10 minutes. Place in large bowl and cover with plastic wrap. Allow to ferment as long as possible (12-24 hours). Punch down dough now and then when you get the chance.
2.Preheat oven to 550 degrees F.
3.Roll the dough as thin as desired. (roll, flour and flip, until you end up with a shape equal to 90% the size of your pan, as it will stretch when you transfer the dough. (make sure you oil your pan)
4.For regular pizza, add your toppings and bake for 10 minutes. However, since this particular recipe was meant for light toppings, you'll need to oil the crust, then prick it with a fork and pre-bake for 3 minutes. Now remove from oven, add your favorite toppings and return to oven for 10-15 minutes or till cheese is bubbly and outer edge of crust is a light golden brown.
For Each Nine Inch Pizza: 1. Preheat oven to 475F 2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge. 3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. 4. Place toppings of your choice in this order: Pepperoni or Ham Vegetables Meats (cooked ground sausage or beef) 5. Top with 3 Oz. mozzarella cheese 6. Cook until cheese is bubbling and outer crust is brown.
Pizza Hut Original Pan Pizza Crust
Pizza Hut Original Pan Pizza Crust
Ingredients
1 1/3 cup warm water (105 degrees F)
1/4 cup non-fat dry milk
1/2 teaspoon salt
4 cup flour
1 tablespoon granulated sugar
1 package dry yeast
2 tablespoon vegetable oil (for dough)
9 ounce vegetable oil (3 ounces per pan)
Butter flavored Pam
1.Put yeast, sugar, salt, and dry milk in a large (2 quart.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes.
2.Divide dough into three balls. In three 9-inch cake pans, put 3 ounces of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9-inch circle. Place in cake pans.
3.Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.
For Each Nine Inch Pizza: 1. Preheat oven to 475F 2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge. 3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. 4. Place toppings of your choice in this order: Pepperoni or Ham Vegetables Meats (cooked ground sausage or beef) 5. Top with 3 Oz. mozzarella cheese 6. Cook until cheese is bubbling and outer crust is brown.
Ingredients
1 1/3 cup warm water (105 degrees F)
1/4 cup non-fat dry milk
1/2 teaspoon salt
4 cup flour
1 tablespoon granulated sugar
1 package dry yeast
2 tablespoon vegetable oil (for dough)
9 ounce vegetable oil (3 ounces per pan)
Butter flavored Pam
1.Put yeast, sugar, salt, and dry milk in a large (2 quart.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes.
2.Divide dough into three balls. In three 9-inch cake pans, put 3 ounces of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9-inch circle. Place in cake pans.
3.Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.
For Each Nine Inch Pizza: 1. Preheat oven to 475F 2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge. 3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. 4. Place toppings of your choice in this order: Pepperoni or Ham Vegetables Meats (cooked ground sausage or beef) 5. Top with 3 Oz. mozzarella cheese 6. Cook until cheese is bubbling and outer crust is brown.
Panda Express Orange Chicken
Panda Express-Style Orange Chicken
Panda Express has lots of great dishes, but none are as legendary as the orange chicken. Panda Express copycat recipes let you make your own version of their delicious favorites.
Serves: 6
Ingredients
2 pound chicken pieces, boneless and skinned
1 egg
1 1/2 teaspoon salt
White pepper
Oil for frying
1/2 cup plus 1 tablespoon cornstarch
1/4 cup flour
1 tablespoon ginger root, minced
1 teaspoon garlic, minced
1 dash red hot chilies
1/4 cup green onions, chopped
1 tablespoon rice wine
1/4 cup water
1 teaspoon sesame oil
2 teaspoon orange zest, minced
1/4 cup orange juice
1/2 teaspoon granulated sugar
2 tablespoon chicken stock
1 tablespoon light soy sauce
Instructions
1.To make orange sauce, combine zest, orange juice, granulated sugar, chicken stock and soy sauce in a small bowl and set aside.
2.Cut chicken pieces in 2-inch squares and place in large bowl. Stir in egg, salt, pepper, and 1 tablespoon oil and mix well.
3.Stir 1/2 cup cornstarch and flour together. Add chicken pieces, stirring to coat.
4.Heat oil for deep-frying in wok or deep-fryer to 375 degrees F. Add chicken pieces, a small batch at time, and fry 3 to 4 minutes or until golden and crisp. Do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
5.Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed.
6.Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 teaspoon sesame oil.
7.Serve at once.
Panda Express has lots of great dishes, but none are as legendary as the orange chicken. Panda Express copycat recipes let you make your own version of their delicious favorites.
Serves: 6
Ingredients
2 pound chicken pieces, boneless and skinned
1 egg
1 1/2 teaspoon salt
White pepper
Oil for frying
1/2 cup plus 1 tablespoon cornstarch
1/4 cup flour
1 tablespoon ginger root, minced
1 teaspoon garlic, minced
1 dash red hot chilies
1/4 cup green onions, chopped
1 tablespoon rice wine
1/4 cup water
1 teaspoon sesame oil
2 teaspoon orange zest, minced
1/4 cup orange juice
1/2 teaspoon granulated sugar
2 tablespoon chicken stock
1 tablespoon light soy sauce
Instructions
1.To make orange sauce, combine zest, orange juice, granulated sugar, chicken stock and soy sauce in a small bowl and set aside.
2.Cut chicken pieces in 2-inch squares and place in large bowl. Stir in egg, salt, pepper, and 1 tablespoon oil and mix well.
3.Stir 1/2 cup cornstarch and flour together. Add chicken pieces, stirring to coat.
4.Heat oil for deep-frying in wok or deep-fryer to 375 degrees F. Add chicken pieces, a small batch at time, and fry 3 to 4 minutes or until golden and crisp. Do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
5.Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed.
6.Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 teaspoon sesame oil.
7.Serve at once.
KFC's Coleslaw
KFC's Coleslaw
This tangy coleslaw requires no preparation time and can be stored for days. KFC copycat recipes are always delicious. Give this copycat recipe a try today.
Ingredients
8 1/2 cup cabbage
1/3 cup carrot
1 teaspoon onion, chopped finely
3/4 cup buttermilk
1/2 cup mayonaise
1/4 cup milk
2 tablespoon lemon juice
1/2 teaspoon salt
2 1/2 teaspoon pepper
1/3 cup granulated sugar
Instructions
1. Core the cabbage, then shred the cabbage fine using the fine disk for the shredder attachment to the mixer. Shred the carrot the same way. Mix together cabbage, carrot and onion.
2. In a bowl combine the buttermilk, mayonnaise, milk and lemon juice with a whisk until well combined. Add the salt and pepper. Add the sugar to the sauce until well mixed in. Add the sauce to the cabbage and carrot mixture and mix well and allow the mixture to marinate for 13 hours in the refrigerator
This tangy coleslaw requires no preparation time and can be stored for days. KFC copycat recipes are always delicious. Give this copycat recipe a try today.
Ingredients
8 1/2 cup cabbage
1/3 cup carrot
1 teaspoon onion, chopped finely
3/4 cup buttermilk
1/2 cup mayonaise
1/4 cup milk
2 tablespoon lemon juice
1/2 teaspoon salt
2 1/2 teaspoon pepper
1/3 cup granulated sugar
Instructions
1. Core the cabbage, then shred the cabbage fine using the fine disk for the shredder attachment to the mixer. Shred the carrot the same way. Mix together cabbage, carrot and onion.
2. In a bowl combine the buttermilk, mayonnaise, milk and lemon juice with a whisk until well combined. Add the salt and pepper. Add the sugar to the sauce until well mixed in. Add the sauce to the cabbage and carrot mixture and mix well and allow the mixture to marinate for 13 hours in the refrigerator
Hard Rock Cafe Twisted Mac 'N Cheese
Hard Rock Cafe Twisted Mac 'N Cheese
Serves: 4
Ingredients
2 cup cavatappi pasta
1/3 cup whole milk
4 ounce velveeta
1/2 cup cheddar cheese, shredded
1/2 cup monterey jack cheese, shredded
1/8 teaspoon cayenne pepper, ground
1/8 teaspoon ground black pepper
1/4 cup red bell pepper, diced and roasted
2 teaspoon seasoned breadcrumbs
2 teaspoon Parmesan cheese, grated
1/4 teaspoon parsley, minced
Instructions
1.Use a large saucepan to cook pasta following the directions on the package, then drain.
2.Combine milk, velveeta, cheddar cheese, jack cheese, cayenne pepper, and black pepper in the same saucepan, and heat over low heat for about 10 minutes until cheese is melted and sauce is smooth. Add pasta and roasted pepper to the pan, and then toss to coat pasta.
3.Combine the breadcrumbs, parmesan and parsley in small bowl.
4.Pour pasta into a serving bowl and then sprinkle parmesan breadcrumbs over the top.
Serves: 4
Ingredients
2 cup cavatappi pasta
1/3 cup whole milk
4 ounce velveeta
1/2 cup cheddar cheese, shredded
1/2 cup monterey jack cheese, shredded
1/8 teaspoon cayenne pepper, ground
1/8 teaspoon ground black pepper
1/4 cup red bell pepper, diced and roasted
2 teaspoon seasoned breadcrumbs
2 teaspoon Parmesan cheese, grated
1/4 teaspoon parsley, minced
Instructions
1.Use a large saucepan to cook pasta following the directions on the package, then drain.
2.Combine milk, velveeta, cheddar cheese, jack cheese, cayenne pepper, and black pepper in the same saucepan, and heat over low heat for about 10 minutes until cheese is melted and sauce is smooth. Add pasta and roasted pepper to the pan, and then toss to coat pasta.
3.Combine the breadcrumbs, parmesan and parsley in small bowl.
4.Pour pasta into a serving bowl and then sprinkle parmesan breadcrumbs over the top.
Chili's Boneless Buffalo Wings
Chili's Boneless Buffalo Wings
Chili's famous buffalo wings can be re-created at home with the aid of a deep fryer. Be sure to serve with blue cheese dressing, just like at the restaurant!
Preparation Time: 20 min
Ingredients
1 cup all-purpose flour
2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets
6 cup vegetable oil
1/4 cup Frank's Louisiana Hot Sauce or Crystal
1 tablespoon butter or margarine
Instructions
1. Combine flour, salt, peppers and paprika in a medium bowl.
2. In another small bowl, whisk together egg and milk. Slice each chicken breast into 6 pieces.
3. Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees F.
4. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.
5. When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.
6. As chicken fries, combine the hot sauce and butter in a small bowl. Microwave sauce for 20-30 seconds or just until the butter is melted, then stir to combine. You can also use a small saucepan for this step. Just combine the hot sauce and butter in the saucepan over low heat and stir until butter is melted and ingredients are blended.
7. When chicken pieces are done frying, remove them to a plate lined with a couple paper towels. Place the chicken pieces into a covered container such as a large jar with a lid. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce. Pour the chicken onto a plate and serve the dish with blue cheese dressing and sliced celery on the side.
Serves 2-4 as an appetizer.
Chili's famous buffalo wings can be re-created at home with the aid of a deep fryer. Be sure to serve with blue cheese dressing, just like at the restaurant!
Preparation Time: 20 min
Ingredients
1 cup all-purpose flour
2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets
6 cup vegetable oil
1/4 cup Frank's Louisiana Hot Sauce or Crystal
1 tablespoon butter or margarine
Instructions
1. Combine flour, salt, peppers and paprika in a medium bowl.
2. In another small bowl, whisk together egg and milk. Slice each chicken breast into 6 pieces.
3. Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees F.
4. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.
5. When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.
6. As chicken fries, combine the hot sauce and butter in a small bowl. Microwave sauce for 20-30 seconds or just until the butter is melted, then stir to combine. You can also use a small saucepan for this step. Just combine the hot sauce and butter in the saucepan over low heat and stir until butter is melted and ingredients are blended.
7. When chicken pieces are done frying, remove them to a plate lined with a couple paper towels. Place the chicken pieces into a covered container such as a large jar with a lid. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce. Pour the chicken onto a plate and serve the dish with blue cheese dressing and sliced celery on the side.
Serves 2-4 as an appetizer.
Pumpkin Bread
simple recipe for Pumpkin Bread:
3C flour,
2 tsp baking soda,
1 1/2 tsp salt,
3 1/2 C sugar,
1 tsp nutmeg,
1 tsp cinnamon.
Mix together and add 1 C canola oil, 2/3 C water, 2 C pumpkin. Blend well and add 1 C raisins and 1 C chopped nuts.
Bake 350 deg. in well greased loaf pans for 1 hour. Test with toothpick to be sure it is done. I usually make it in 3 aluminum pans- approx 4/6"
From Bill's Aunt Patty
3C flour,
2 tsp baking soda,
1 1/2 tsp salt,
3 1/2 C sugar,
1 tsp nutmeg,
1 tsp cinnamon.
Mix together and add 1 C canola oil, 2/3 C water, 2 C pumpkin. Blend well and add 1 C raisins and 1 C chopped nuts.
Bake 350 deg. in well greased loaf pans for 1 hour. Test with toothpick to be sure it is done. I usually make it in 3 aluminum pans- approx 4/6"
From Bill's Aunt Patty
Tuesday, September 8, 2009
Southern Baked Beans
Quick Southern-Style Baked Beans
recipe by Pam Anderson
Serves up to 18
8 slices bacon, halved
1 medium onion, cut into small dice
1/2 medium green pepper, cut into small dice
3 large cans (28 ounces each) pork and beans
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 teaspoons dry mustard or 2 tablespoons Dijon
Adjust oven rack to lower-middle position and heat oven to 325 degrees.
Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels.
Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients).
Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours.
Let stand to thicken slightly and serve.
recipe by Pam Anderson
Serves up to 18
8 slices bacon, halved
1 medium onion, cut into small dice
1/2 medium green pepper, cut into small dice
3 large cans (28 ounces each) pork and beans
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 teaspoons dry mustard or 2 tablespoons Dijon
Adjust oven rack to lower-middle position and heat oven to 325 degrees.
Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels.
Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients).
Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours.
Let stand to thicken slightly and serve.
Bacon & Cheddar Biscuits
Bacon Onion Cheddar Biscuits
10 slices thick cut bacon, fried and crumbled
1 cup finely diced onion
2 cups all-purpose flour
1 heaping teaspoon baking powder
3/4 teaspoon salt
1/4 cup vegetable shortening (Crisco, etc.)
10 tablespoons milk (whole milk is best)
4 tablespoons vegetable oil
1 egg
1 heaping cup grated sharp cheddar cheese
Sift together flour, baking powder, and salt. Using a pastry cutter, cut in shortening until all combined. Combine milk, oil, and egg in a separate bowl. Whisk together.
Combine flour mixture, milk mixture, bacon, onions, and cheddar cheese in a large bowl. Stir gently until all combined.
Spoon batter into greased muffin tins.
Bake for 20 to 22 minutes on 375 until golden.
Remove from pan and serve warm.
10 slices thick cut bacon, fried and crumbled
1 cup finely diced onion
2 cups all-purpose flour
1 heaping teaspoon baking powder
3/4 teaspoon salt
1/4 cup vegetable shortening (Crisco, etc.)
10 tablespoons milk (whole milk is best)
4 tablespoons vegetable oil
1 egg
1 heaping cup grated sharp cheddar cheese
Sift together flour, baking powder, and salt. Using a pastry cutter, cut in shortening until all combined. Combine milk, oil, and egg in a separate bowl. Whisk together.
Combine flour mixture, milk mixture, bacon, onions, and cheddar cheese in a large bowl. Stir gently until all combined.
Spoon batter into greased muffin tins.
Bake for 20 to 22 minutes on 375 until golden.
Remove from pan and serve warm.
Monday, September 7, 2009
Cheesy Stuffed Shells
Ingredients
Sauce:
Kosher salt
2 tablespoons extra-virgin olive oil
1/2 cup grated carrot
1/2 cup grated zucchini
1 small onion, finely chopped
1/2 cup chopped celery
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons tomato paste
1 28-ounce can crushed tomatoes
Freshly ground pepper
For the Shells
1 12-ounce box jumbo pasta shells
8 ounces silken tofu, mashed
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 1/2 cups cottage cheese
1/2 cup grated parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 large egg, lightly beaten
1 clove garlic, minced
Kosher salt and freshly ground pepper
Cooking spray
Directions
Preheat the oven to 350. Bring a large pot of salted water to a boil. Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the carrot, zucchini, onion and celery and saute until soft but not brown, 5 minutes. Add the garlic and cook for 5 minutes, stirring occasionally. Add the basil, oregano, tomato paste, crushed tomatoes and 2 cups water. Bring to a boil, then reduce the heat and simmer for 15 minutes. Season with salt and pepper.
Meanwhile, prepare the shells: Add the pasta to the boiling water and cook for 8 minutes; drain. Mix the tofu, spinach, cottage cheese, parmesan, 1/2 cup mozzarella, the egg and garlic in a medium bowl and season with salt and pepper.
Mist a 9-by-13-inch baking dish with cooking spray. Spread about 1 cup of the sauce in the dish. Stuff the cheese mixture into the shells and place in the baking dish, open-side up. Pour the remaining sauce over the shells. Cover tightly with foil and bake for 30 minutes. Uncover, sprinkle with the remaining 1 cup mozzarella and bake for 15 minutes. Let cool slightly before serving.
Sauce:
Kosher salt
2 tablespoons extra-virgin olive oil
1/2 cup grated carrot
1/2 cup grated zucchini
1 small onion, finely chopped
1/2 cup chopped celery
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons tomato paste
1 28-ounce can crushed tomatoes
Freshly ground pepper
For the Shells
1 12-ounce box jumbo pasta shells
8 ounces silken tofu, mashed
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 1/2 cups cottage cheese
1/2 cup grated parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 large egg, lightly beaten
1 clove garlic, minced
Kosher salt and freshly ground pepper
Cooking spray
Directions
Preheat the oven to 350. Bring a large pot of salted water to a boil. Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the carrot, zucchini, onion and celery and saute until soft but not brown, 5 minutes. Add the garlic and cook for 5 minutes, stirring occasionally. Add the basil, oregano, tomato paste, crushed tomatoes and 2 cups water. Bring to a boil, then reduce the heat and simmer for 15 minutes. Season with salt and pepper.
Meanwhile, prepare the shells: Add the pasta to the boiling water and cook for 8 minutes; drain. Mix the tofu, spinach, cottage cheese, parmesan, 1/2 cup mozzarella, the egg and garlic in a medium bowl and season with salt and pepper.
Mist a 9-by-13-inch baking dish with cooking spray. Spread about 1 cup of the sauce in the dish. Stuff the cheese mixture into the shells and place in the baking dish, open-side up. Pour the remaining sauce over the shells. Cover tightly with foil and bake for 30 minutes. Uncover, sprinkle with the remaining 1 cup mozzarella and bake for 15 minutes. Let cool slightly before serving.
Sunday, September 6, 2009
Cheesesteak Subs
1 1/2 pounds beef top round steak
8 oz. mushrooms, quartered
2 green peppers, cut into 1/2 inch slices
1 large onion, cut into 1/2 inch slices
1/4 cup extra virgin olive oil, Bertolli
3 tblsp Worcestershire sauce, Lea & Perrins
2 tblsp onion soup mix, Lipton
2 tsp garlic powder, McCormick
1 cup mayonnaise, Best Foods or Hellmann's
1 tsp bottled minced garlic, Christopher Ranch
6 sandwich rolls, cut in half
6 slices provolone cheese, Kraft
Slice steak into very thin slices. Place sliced steak into a zip-top bag; set aside. In another zip-top bag, combine quartered mushrooms, sliced peppers, and sliced onions. Set aside.
In a bowl, whisk together olive oil, Worchestershire sauce, onion soup mix, and garlic powder. Pour half of the marinade into each of the zip-top bags. Marinate in fridge for 1-3 hours.
In a bowl, combine mayonnaise and minced garlic. Set aside in fridge until needed. Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking.
Remove vegetables and steak from marinades; discard marinades. Place veggies on hot, oiled grill. Cook for 10-15 minutes or until just tender. Remove from grill and set aside. Grill steak 3-4 minutes or until cooked through, turning once. Remove and set aside.
Spread sandwich rolls with garlic-mayonnaise mixture. Fill rolls with steak, provolone cheese, and veggies. Place sandwiches on grill and cover. Cook 2-4 minutes or until cheese has melted. Serve warm.
Oven method:
Preheat oven to 400 degrees. Heat a grill pan over high heat; brush lightly with oil. When hot, cook steak 2-3 minutes or cooked through. Transfer steak to a plate; cover with foil. Place veggies in hot pan and cook for 5-7 minutes or until tender. Prepare and fill rolls. Place sandwiches on foil-lined sheet pan and place in oven. Bake about 3 minutes or until cheese is melted.
Monday, August 31, 2009
Poppin’ Garlic Ranch Biscuit Topped Chicken Pot Pie
4 large chicken breasts, cooked and shredded (either bake, crockpot or pressure cook chicken for easy shredding)
1 packet dry Ranch Dressing Mix, reserve 1/2 teaspoon for topping
1/2 teaspoon salt
1/4 fresh cracked black pepper
2 10 oz cans cream of chicken soup
10 oz can cheddar cheese soup
1 Cup chicken broth
1 Cup milk
2 15 oz cans Mixed Veggis, drained
3/4 Cup crumbled bacon pieces, already cooked
1 Cup shredded cheddar cheese
1 6 count can Pillsbury Homestyle Biscuits
1/2 teaspoon Lawry’s Garlic Salt
1/2 teaspoon reserved dry Ranch Dressing Mix
1/2 Cup shredded cheddar cheese
Cholula Hot Sauce to top, if desired
1. Preheat oven to 350 degrees F. Place shredded chicken into a large mixing bowl. Sprinkle in ranch mix (reserve 1/2 teaspoon for later), salt and pepper. Toss to combine seasonings.
2. In a large rimmed skillet or dutch oven, place soups, broth and milk over medium heat; whisk until combined. Stir in mixed veggis then shredded chicken. Transfer to a large 9×13 inch baking dish sprayed with cooking spray. Sprinkle bacon and cheese over top.
3. Open biscuits and place onto wax paper. Cut each biscuit into 10 little triangle pieces (cut biscuit in half then cut each half into fifths). Place little pieces of biscuit over top of chicken mixture until it’s all covered. Sprinkle biscuits with remaining ranch dressing mix, garlic salt and 1/2 Cup cheese. Bake for 40-50 minutes or until golden brown and biscuits are cooked through underneath. Cover with foil the last 25 minutes of baking to prevent too much browning. Let cool for 10 minutes then serve. Serve with Cholula hot sauce if you like it spicy!
8 servings
1 packet dry Ranch Dressing Mix, reserve 1/2 teaspoon for topping
1/2 teaspoon salt
1/4 fresh cracked black pepper
2 10 oz cans cream of chicken soup
10 oz can cheddar cheese soup
1 Cup chicken broth
1 Cup milk
2 15 oz cans Mixed Veggis, drained
3/4 Cup crumbled bacon pieces, already cooked
1 Cup shredded cheddar cheese
1 6 count can Pillsbury Homestyle Biscuits
1/2 teaspoon Lawry’s Garlic Salt
1/2 teaspoon reserved dry Ranch Dressing Mix
1/2 Cup shredded cheddar cheese
Cholula Hot Sauce to top, if desired
1. Preheat oven to 350 degrees F. Place shredded chicken into a large mixing bowl. Sprinkle in ranch mix (reserve 1/2 teaspoon for later), salt and pepper. Toss to combine seasonings.
2. In a large rimmed skillet or dutch oven, place soups, broth and milk over medium heat; whisk until combined. Stir in mixed veggis then shredded chicken. Transfer to a large 9×13 inch baking dish sprayed with cooking spray. Sprinkle bacon and cheese over top.
3. Open biscuits and place onto wax paper. Cut each biscuit into 10 little triangle pieces (cut biscuit in half then cut each half into fifths). Place little pieces of biscuit over top of chicken mixture until it’s all covered. Sprinkle biscuits with remaining ranch dressing mix, garlic salt and 1/2 Cup cheese. Bake for 40-50 minutes or until golden brown and biscuits are cooked through underneath. Cover with foil the last 25 minutes of baking to prevent too much browning. Let cool for 10 minutes then serve. Serve with Cholula hot sauce if you like it spicy!
8 servings
Wednesday, August 26, 2009
Vanilla Frozen Yogurt
A Frozen Yogurt Recipe to Rival Pinkberry's Recipe
First off, remember it is important to use good-quality whole-milk yogurt. The version in David's book is Vanilla Frozen Yogurt. This time around I skipped out on the vanilla, opting for straight, bright white yogurt with the sweetness playing off the tang of the yogurt. I also used slightly less sugar than called for here, more like 2/3 cup - but you can go either way depending on what you like.
3 cups (720g) strained yogurt (see below) or Greek-style yogurt
3/4 cup (150g) sugar
1 teaspoon vanilla extract (optional)
Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour.
Freeze in your ice cream maker according to the manufacturer's instructions.
To make 1 cup (240g) of strained yogurt, line a mesh strainer with a few layers of cheese cloth. then scrape 16 ounces or 2 cups (480g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. So, for the above recipe start with and strain 6 cups of yogurt.
Makes about 1 quart.
First off, remember it is important to use good-quality whole-milk yogurt. The version in David's book is Vanilla Frozen Yogurt. This time around I skipped out on the vanilla, opting for straight, bright white yogurt with the sweetness playing off the tang of the yogurt. I also used slightly less sugar than called for here, more like 2/3 cup - but you can go either way depending on what you like.
3 cups (720g) strained yogurt (see below) or Greek-style yogurt
3/4 cup (150g) sugar
1 teaspoon vanilla extract (optional)
Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour.
Freeze in your ice cream maker according to the manufacturer's instructions.
To make 1 cup (240g) of strained yogurt, line a mesh strainer with a few layers of cheese cloth. then scrape 16 ounces or 2 cups (480g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. So, for the above recipe start with and strain 6 cups of yogurt.
Makes about 1 quart.
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