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.
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