These are like little chewy brownies in a crispy, powdery shell! Yummmmm! Peppermint extract can be added for a perfect holiday cookie!
Chocolate Crinkle Cookies
preheat oven to 350
Combine:
2 C. sugar
1/2 C. oil
4 eggs
1 tsp. Vanilla (or 1 tsp. peppermint extract)
1 C. baking cocoa
add:
2 C. flour
2 tsp. Baking Powder
1/2 tsp. Salt
(1/2 c. crushed candy canes can be added as well for a fun, festive treat!)
roll into balls and then roll into:
1/2 C. powdered sugar
Place on baking sheet and bake for 10 -12 minutes, or until puffy in the center. Remove from oven while still puffy in the middle. (do not bake until they flatten out- they will be too hard.) Let cool and flatten for a few minutes before eating. Have lots of milk on hand!!!
Thursday, December 3, 2009
Tuesday, November 24, 2009
Falling-Off-The-Bone Turkey recipe
Truly, my turkey was completely separated from the bone when I took it out...it is that amazing!
I got some inspiration from this site which goes into detail and has pictures if you want to check it out, and combined that with the recipe I used last year (which was the best Turkey I had ever eaten up to that point) to come up with this. Not only does it taste amazing, but it is oh.so.easy!
3 sprigs Rosemary
3 sprigs Thyme
1/2 cup butter, partially melted so it is soft
1 orange
1 onion
1 stick celery
1 carrot
2 bay leaves
1/4 bunch sage
3 or 4 sprigs parsley
turkey
Preheat the oven to 475 degrees. Remove the giblets and neck from the turkey (or ask your husband to do it for you if that stuff grosses you out). Spread butter in between the skin and the breast of the turkey and shove one sprig of each fresh rosemary and thyme in there (the site has a disturbingly good picture of this).
Quarter the orange and rub it on the outside of the turkey skin. Pour the remaining butter on the outside of the turkey and rub it over the outside skin. Salt and Pepper the skin. shove the orange quarters, onion, celery, carrot, bay leaves, sage, and parsley inside the turkey cavity. Tie the legs with
Place the turkey in a covered roasting pan and bake at 475 degrees for 20 minutes. Turn the oven temperature down to 250 degrees, without removing the turkey from the oven. Cook the turkey at 250 degrees, 20 minutes for each pound (18 lb. turkey = 6 hours). No basting is neccesary. Check the internal temperature of the bird to ensure doneness (breast meat - 170 degrees, thigh meat - 180 degrees).
Let the turkey sit uncovered for at least 20 minutes before covering it, after taking it from the oven.
Try it out...you'll be amazed!
I got some inspiration from this site which goes into detail and has pictures if you want to check it out, and combined that with the recipe I used last year (which was the best Turkey I had ever eaten up to that point) to come up with this. Not only does it taste amazing, but it is oh.so.easy!
3 sprigs Rosemary
3 sprigs Thyme
1/2 cup butter, partially melted so it is soft
1 orange
1 onion
1 stick celery
1 carrot
2 bay leaves
1/4 bunch sage
3 or 4 sprigs parsley
turkey
Preheat the oven to 475 degrees. Remove the giblets and neck from the turkey (or ask your husband to do it for you if that stuff grosses you out). Spread butter in between the skin and the breast of the turkey and shove one sprig of each fresh rosemary and thyme in there (the site has a disturbingly good picture of this).
Quarter the orange and rub it on the outside of the turkey skin. Pour the remaining butter on the outside of the turkey and rub it over the outside skin. Salt and Pepper the skin. shove the orange quarters, onion, celery, carrot, bay leaves, sage, and parsley inside the turkey cavity. Tie the legs with
Place the turkey in a covered roasting pan and bake at 475 degrees for 20 minutes. Turn the oven temperature down to 250 degrees, without removing the turkey from the oven. Cook the turkey at 250 degrees, 20 minutes for each pound (18 lb. turkey = 6 hours). No basting is neccesary. Check the internal temperature of the bird to ensure doneness (breast meat - 170 degrees, thigh meat - 180 degrees).
Let the turkey sit uncovered for at least 20 minutes before covering it, after taking it from the oven.
Try it out...you'll be amazed!
Pumpkin Cake
We were in charge of throwing a Thanksgiving for our ward (for more than 150 people) last Thursday. We served this Pumpkin Cake and these Pumpkin Cookies and people are still calling me to request the recipes every.single.day. In fact, one of the 18 year old boys in the ward asked Seth to have me make the cookies for a post-Thanksgiving-Morning-Football treat...now that is saying something! We cut it into squares and topped it with whipping cream for the party, but you can also top it with cream cheese frosting (listed below).
1 (16 oz.) can pumpkin puree
2 cups sugar
1 cup vegetable oil
4 eggs
2 cups flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
Mix all ingredients. Bake at 350 degrees for 25-30 minutes in a jelly roll pan/1" deep cookie sheet.
Cream Cheese Frosting
1 (3 oz.) package cream cheese frosting
5 Tbsp. softened butter
1 tsp vanilla
1 3/4 cup powdered sugar
3-4 Tbsp. milk
1 (16 oz.) can pumpkin puree
2 cups sugar
1 cup vegetable oil
4 eggs
2 cups flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
Mix all ingredients. Bake at 350 degrees for 25-30 minutes in a jelly roll pan/1" deep cookie sheet.
Cream Cheese Frosting
1 (3 oz.) package cream cheese frosting
5 Tbsp. softened butter
1 tsp vanilla
1 3/4 cup powdered sugar
3-4 Tbsp. milk
Sunday, November 22, 2009
Knox Blox
I wanted to so something fun for my niece and nephews to go with dinner, and I just loved these as a kid. They're just like Jell-o Jigglers, but firmer. You can either cut them into squares, or use seasonal cookie cutters to make fun shapes (tonight I used a pumpkin, turkey, Christmas tree, and candy cane because it's all I could find).
This makes 1 9x13 pan:
2 large boxes Jell-o (I always buy sugar-free, but I'm sure it would work with regular)
2 2/3 cups boiling water
--Dissolve Jell-o in boiling water in a large bowl
3 pkgs. Knox unflavored gelatin
2 1/2 cups warm water
--Dissolve Knox in warm water in a separate bowl
Once everything is dissolved, combine contents of bowls, then pour into glass pan. Refrigerate 4 hours or until firm.
This makes 1 9x13 pan:
2 large boxes Jell-o (I always buy sugar-free, but I'm sure it would work with regular)
2 2/3 cups boiling water
--Dissolve Jell-o in boiling water in a large bowl
3 pkgs. Knox unflavored gelatin
2 1/2 cups warm water
--Dissolve Knox in warm water in a separate bowl
Once everything is dissolved, combine contents of bowls, then pour into glass pan. Refrigerate 4 hours or until firm.
Creamy Potato Soup
My sister-in-law had surgery on Thursday, and I wanted to bring her dinner. But I also wanted to try and minimize cost by using mostly what I already had in my fridge and pantry. This meal was super easy, came together quickly, and was enjoyed by my picky niece and nephews (and my picky husband). It also makes a lot--this easily fed 10, so cut it in half if your family is smaller.
1 stick butter
1 lg onion, chopped
2-3 carrots, peeled and chopped
2-3 celery stalks, chopped
2-3 large potatoes, peeled and chopped
1 tsp. crushed garlic
6 cups water
1 tsp. worcestershire sauce
6 chicken bouillon cubes
1 quart half and half
6 Tbs. flour
3 cups shredded cheese, divided
Garnish:
green onions
sour cream
bacon, cooked and crumbled
In a large soup pot, melt butter. Saute onions, carrots, celery, garlic, and potatoes (seasoned with Lawry's seasoned salt and pepper) over medium heat for 15 minutes or until nearly tender. Add worcestershire sauce and flour, cooking an additional 3-5 minutes. Add in water and chicken bouillon cubes, bringing to a boil to thicken soup and dissolve cubes. Boil 3-5 minutes or until vegetables are tender. Off heat, stir in half and half and 2 cups cheese (do this a handful at a time so it doesn't clump). Keep warm on stove or pour into crock pot. Just make sure it doesn't boil once the half and half and cheese are in, or it could curdle and separate.
Garnish with extra cheese, sour cream, green onions (my favorite!), and crumbled bacon. Serve with rolls (I just fill a rimmed, sprayed cookie sheet with Rhodes rolls--mine fits about 35--let them rise, then bake at 350 for about 18 minutes) and a green salad.
1 stick butter
1 lg onion, chopped
2-3 carrots, peeled and chopped
2-3 celery stalks, chopped
2-3 large potatoes, peeled and chopped
1 tsp. crushed garlic
6 cups water
1 tsp. worcestershire sauce
6 chicken bouillon cubes
1 quart half and half
6 Tbs. flour
3 cups shredded cheese, divided
Garnish:
green onions
sour cream
bacon, cooked and crumbled
In a large soup pot, melt butter. Saute onions, carrots, celery, garlic, and potatoes (seasoned with Lawry's seasoned salt and pepper) over medium heat for 15 minutes or until nearly tender. Add worcestershire sauce and flour, cooking an additional 3-5 minutes. Add in water and chicken bouillon cubes, bringing to a boil to thicken soup and dissolve cubes. Boil 3-5 minutes or until vegetables are tender. Off heat, stir in half and half and 2 cups cheese (do this a handful at a time so it doesn't clump). Keep warm on stove or pour into crock pot. Just make sure it doesn't boil once the half and half and cheese are in, or it could curdle and separate.
Garnish with extra cheese, sour cream, green onions (my favorite!), and crumbled bacon. Serve with rolls (I just fill a rimmed, sprayed cookie sheet with Rhodes rolls--mine fits about 35--let them rise, then bake at 350 for about 18 minutes) and a green salad.
Thursday, November 12, 2009
Fabulous Minestrone
One day, I wanted some Olive Garden Minestrone soup...but I couldn't actually go to the Olve Garden, and I didn't want to follow a complicated recipe, and I hadn't been to the grocery store in a while, so this is what I came up with. And it is pretty darn amazing. (Amounts are approximate)
1 italian sausage, with it's grease (I like Collosimos)
2 cans stewed tomatoes
4 cups chicken broth
veggies - I used a frozen medley - something with green beans and carrots, but you could really use any veggies here
3-4 leaves fresh Basil, chopped
1/2 onion, chopped
1-2 Tbsp. italian seasoning
1 can red beans, rinsed and drained
1/2 package of small shell noodles (cooked)
Cook sausage in a frying pan, saute onion with it for a few minutes. Combine all ingredients, except shell noodles in a large stock pot. Simmer until hot. While simmering, cook 1/2 package of shell noodles according to package directions. Just before serving, add noodles to soup. Serve hot topped with freshly grated parmesan cheese.
1 italian sausage, with it's grease (I like Collosimos)
2 cans stewed tomatoes
4 cups chicken broth
veggies - I used a frozen medley - something with green beans and carrots, but you could really use any veggies here
3-4 leaves fresh Basil, chopped
1/2 onion, chopped
1-2 Tbsp. italian seasoning
1 can red beans, rinsed and drained
1/2 package of small shell noodles (cooked)
Cook sausage in a frying pan, saute onion with it for a few minutes. Combine all ingredients, except shell noodles in a large stock pot. Simmer until hot. While simmering, cook 1/2 package of shell noodles according to package directions. Just before serving, add noodles to soup. Serve hot topped with freshly grated parmesan cheese.
Monday, November 9, 2009
Chicken and Black Bean Enchiladas
This recipe is so easy, makes a ton, and can be changed up a million different ways. This made 8 huge enchiladas that fed me, my husband, my two (enormous) little brothers, and I still have leftovers. I usually make stuff like this on Sundays, so I can throw everything in the crockpot before church and just assemble a few things when I get home.
3 chicken breasts
2 large cans red enchilada sauce
1 jar salsa
1/4 cup brown sugar
1/2 large onion, diced
1 can black beans, drained and rinsed
1 1/2 cups shredded cheese
8 large tortillas
sour cream, green onions, guacamole, sliced olives for garnish
In a slow cooker, combine salsa, 1 can of enchilada sauce and brown sugar. Stir in chopped onions, then add chicken breasts (turning to coat). Cook on high for 4 hours or low for 8 hours, until cooked through. During last 30 minutes of cooking, add in black beans. Take chicken breasts out, shred with 2 forks, and return to the sauce. If you'd rather just have tacos or use this for Cafe Rio-type salads, just stop here and enjoy.
To make enchiladas, preheat oven to 375. Spread about 1/4 cup of the second can of enchilada sauce on the bottom of a 9 x 13 pan. Fill each tortilla with a few spoonfulls of the chicken-black bean mixture (with sauce), then sprinkle with about a tablespoon of cheese. Roll up and place, seam side down, in prepared pan. Pour remaining enchilada sauce over the top, the sprinkle with remaining cheese, and bake for 25-30 minutes, or until bubbly and browned.
3 chicken breasts
2 large cans red enchilada sauce
1 jar salsa
1/4 cup brown sugar
1/2 large onion, diced
1 can black beans, drained and rinsed
1 1/2 cups shredded cheese
8 large tortillas
sour cream, green onions, guacamole, sliced olives for garnish
In a slow cooker, combine salsa, 1 can of enchilada sauce and brown sugar. Stir in chopped onions, then add chicken breasts (turning to coat). Cook on high for 4 hours or low for 8 hours, until cooked through. During last 30 minutes of cooking, add in black beans. Take chicken breasts out, shred with 2 forks, and return to the sauce. If you'd rather just have tacos or use this for Cafe Rio-type salads, just stop here and enjoy.
To make enchiladas, preheat oven to 375. Spread about 1/4 cup of the second can of enchilada sauce on the bottom of a 9 x 13 pan. Fill each tortilla with a few spoonfulls of the chicken-black bean mixture (with sauce), then sprinkle with about a tablespoon of cheese. Roll up and place, seam side down, in prepared pan. Pour remaining enchilada sauce over the top, the sprinkle with remaining cheese, and bake for 25-30 minutes, or until bubbly and browned.
Tuesday, October 27, 2009
Halloween Eyeballs
I know it's a bit late to post this one, but it's soooo cute...a good one to have on record for next year's parties!
2 Cups powdered sugar
1 1/2 cups creamy peanut butter
1/3 cup Karo syrup
1/2 cup butter or margarine, softened
Mix together peanut butter, Karo syrup and butter. Gradually add powdered sugar. Mix until it is a smooth, soft dough. Roll into 1" balls. Place in cool area to set up (NOT the fridge or freezer)
1 pkg white candy melts (melted) you can get these at most craft stores...you can also try white chocolate chips, but I found the candy chips to work better
1 small package M&M candies
Red gel frosting (or- at specialty craft stores they have write-on decorating pens that work terrifically for this!)
Black gel frosting
Using a fork or dipping tool. I used a fork like a spoon and placed the ball on top of the fork, dropped it into the melted candy chips and just spooned the candy over it. Then pick up the ball with the fork (like a spoon) and gently shake it to let the candy evenly coat the ball and drip off the excess.
2 Cups powdered sugar
1 1/2 cups creamy peanut butter
1/3 cup Karo syrup
1/2 cup butter or margarine, softened
Mix together peanut butter, Karo syrup and butter. Gradually add powdered sugar. Mix until it is a smooth, soft dough. Roll into 1" balls. Place in cool area to set up (NOT the fridge or freezer)
1 pkg white candy melts (melted) you can get these at most craft stores...you can also try white chocolate chips, but I found the candy chips to work better
1 small package M&M candies
Red gel frosting (or- at specialty craft stores they have write-on decorating pens that work terrifically for this!)
Black gel frosting
Using a fork or dipping tool. I used a fork like a spoon and placed the ball on top of the fork, dropped it into the melted candy chips and just spooned the candy over it. Then pick up the ball with the fork (like a spoon) and gently shake it to let the candy evenly coat the ball and drip off the excess.
After dipping, immediately place and M&M on top, gently pressing down (if the chocolate sets before you put the M&M on, it will crack) Let the dipped balls sit to set up. Lastly, decorate with the red gel for blood vessels and black gel for the pupil.
Scarily Delicious!!!
Scarily Delicious!!!
Tuesday, October 6, 2009
Fried Green Tomatoes
What do you do with all those green tomatoes you have now your garden is through? This southern-inspired treat is the perfect solution! And sooo yummy, too!
Fried Green Tomatoes
-Sliced Green Tomatoes (slice about 1/4" thick)- figure 1 tomato per person
-2 eggs, beaten with 2-3 Tbsp of water
- 2-4 Cups bread crumbs (plain, or seasoned- doesn't matter)
Salt and pepper
Canola oil for frying
Dip tomato slices in egg mixture, then in breadcrumbs. Dip again in eggs and breadcrumbs, then place in frying pan with 1-2 inches of hot oil. Fry until golden brown on both sides and remove to a paper-towel lined cooking rack or plate. Salt and pepper to taste. Eat with fantastic yogurt dipping sauce (below)
Fantastic yogurt dipping sauce:
1 C. plain yogurt
1/4 C. sour cream
1/4 C. parmesan cheese (the cheap Kraft kind in the bottle is great!)
1 Tbsp. Garlic powder
Salt and pepper
Mix all together in a bowl and serve with fried green tomatoes! Yummy!!!
Fried Green Tomatoes
-Sliced Green Tomatoes (slice about 1/4" thick)- figure 1 tomato per person
-2 eggs, beaten with 2-3 Tbsp of water
- 2-4 Cups bread crumbs (plain, or seasoned- doesn't matter)
Salt and pepper
Canola oil for frying
Dip tomato slices in egg mixture, then in breadcrumbs. Dip again in eggs and breadcrumbs, then place in frying pan with 1-2 inches of hot oil. Fry until golden brown on both sides and remove to a paper-towel lined cooking rack or plate. Salt and pepper to taste. Eat with fantastic yogurt dipping sauce (below)
Fantastic yogurt dipping sauce:
1 C. plain yogurt
1/4 C. sour cream
1/4 C. parmesan cheese (the cheap Kraft kind in the bottle is great!)
1 Tbsp. Garlic powder
Salt and pepper
Mix all together in a bowl and serve with fried green tomatoes! Yummy!!!
Sunday, October 4, 2009
Neiman-Marcus Cookies
I got this recipe from a chain email that was going around forever ago and had never tried it, but this week I was feeling a little adventurous and wanting something sweet so I decided to give it a go. New favorite go-to-chocolate-chip-cookie-recipe. So, so good! It makes a gazillion cookies (ok, I exaggerate, but it does make 112), so I made a 1/4 batch and it was perfect!
5 cups oatmeal
2 cups butter
2 cups brown sugar
2 cups sugar
4 eggs
2 tsp. vanilla
4 cups flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp salt
24 oz. chocolate chips
1 (8 oz) Hershey's bar, grated (I don't like hershey's so I used an IKEA chocolate bar)
3 cups chopped nuts
Measure oatmeal and blend in a blender to a fine powder. Cream the butter, sugar and brown sugar. Add eggs and vanilla and mix together. Add flour, oatmeal, salt, baking powder and baking soda. Stir in chocolate chips, Hershey's bar and nuts. Roll into balls and place 2 inches apart on a cookie sheet. Bake for 7 minutes at 375 degrees.
5 cups oatmeal
2 cups butter
2 cups brown sugar
2 cups sugar
4 eggs
2 tsp. vanilla
4 cups flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp salt
24 oz. chocolate chips
1 (8 oz) Hershey's bar, grated (I don't like hershey's so I used an IKEA chocolate bar)
3 cups chopped nuts
Measure oatmeal and blend in a blender to a fine powder. Cream the butter, sugar and brown sugar. Add eggs and vanilla and mix together. Add flour, oatmeal, salt, baking powder and baking soda. Stir in chocolate chips, Hershey's bar and nuts. Roll into balls and place 2 inches apart on a cookie sheet. Bake for 7 minutes at 375 degrees.
Homemade Tomato Sauce
Yes, that's right, I am still trying to find stuff to do with tomatoes and have been making tomato sauce using this recipe (as a guideline anyway...I don't have a kitchen scale so I basically use a bucket of tomatoes - which ends up being 8-10 cups - and then adjusting the other ingredients to taste). I have been freezing most of it, but I think you could can it if you wanted (if you process for 50 minutes). I used some for spaghetti the other day and you would have thought we were eating at a 5 star restaurant from the way my family reacted...to spaghetti!
20 lbs. tomatoes (peeled and seeded)
3 cloves garlic
2 Tbsp. olive oil
salt to taste
black pepper to taste
1 cup fresh torn basil leaves
1/4 cup fresh oregano leaves
2 Tbsp. fresh rosemary leaves
1/2 yellow onion chopped
Crush tomatoes into stockpot (I pureed mine first). Turn burner to medium high and add remaining ingredients. When bubbling nicely turn down to a good simmer. Simmer 5 hours stirring occasionally.
20 lbs. tomatoes (peeled and seeded)
3 cloves garlic
2 Tbsp. olive oil
salt to taste
black pepper to taste
1 cup fresh torn basil leaves
1/4 cup fresh oregano leaves
2 Tbsp. fresh rosemary leaves
1/2 yellow onion chopped
Crush tomatoes into stockpot (I pureed mine first). Turn burner to medium high and add remaining ingredients. When bubbling nicely turn down to a good simmer. Simmer 5 hours stirring occasionally.
Wednesday, September 16, 2009
Dill Pickles
Haven't tried these either, but give it a go!
8 lbs. 3-4 inch cucmbers (make sure they still have their bumps on the skin)
4 cups white vinegar
12 cups water
2/3 cup pickling salt (I used Kosher and hope it works ok)
16 cloves of garlic, peeled and halved
8 sprigs fresh dill weed
8 heads fresh dill weed
Wash cucmbers and place in sink with cold water and lots of ice. Soak for at least 2 hours replacing ice as needed. Sterilize 8 1-quart canning jars. In a large pot over med-high, combine vinegar, water and pickling salt. Bring brine to a rapid boil. In each jar place 2 garlic halves and 1 sprig of dill. Add cucumbers to fill the jar. Add 2 more garlic halves and 1 more sprig of dill. Fill jars with hot brine leaving 1/2 inch headspace. Seal and process 15 minutes. Store at least 8 weeks before eating.
8 lbs. 3-4 inch cucmbers (make sure they still have their bumps on the skin)
4 cups white vinegar
12 cups water
2/3 cup pickling salt (I used Kosher and hope it works ok)
16 cloves of garlic, peeled and halved
8 sprigs fresh dill weed
8 heads fresh dill weed
Wash cucmbers and place in sink with cold water and lots of ice. Soak for at least 2 hours replacing ice as needed. Sterilize 8 1-quart canning jars. In a large pot over med-high, combine vinegar, water and pickling salt. Bring brine to a rapid boil. In each jar place 2 garlic halves and 1 sprig of dill. Add cucumbers to fill the jar. Add 2 more garlic halves and 1 more sprig of dill. Fill jars with hot brine leaving 1/2 inch headspace. Seal and process 15 minutes. Store at least 8 weeks before eating.
Peach Butter for Canning
Here is another canning recipe...this stuff is soooo good on pancakes or toast! Mmm!
6 cups peaches, pureed (leave them a little chunky or blend them really smooth depending on the consistency you want for your peach butter)
3 cups sugar
1 cup apricot nectar (aka apricot juice...you can substitute apple juice or peach juice if desired)
1 tsp. vanilla
Combine ingredients in a crock pot and cook on high for 4 hours. Remove cover after 2 hours so fruit and juice can cook down. Spoon into sterilized jars and process for 15-20 minutes.
6 cups peaches, pureed (leave them a little chunky or blend them really smooth depending on the consistency you want for your peach butter)
3 cups sugar
1 cup apricot nectar (aka apricot juice...you can substitute apple juice or peach juice if desired)
1 tsp. vanilla
Combine ingredients in a crock pot and cook on high for 4 hours. Remove cover after 2 hours so fruit and juice can cook down. Spoon into sterilized jars and process for 15-20 minutes.
Stewed Tomatoes for Canning
These looked so pretty after I canned them that I took pictures and posted them to my personal blog. Hillary requested the recipe, so I am posting it here before actually trying the goods. I will comment on how they taste when I open a jar. Also, I found the Plus...I did request canning recipes and haven't posted any myself...
4 qts. washed/cored/chopped tomatoes (here are some instructions for how to do this)
1/2 cup chopped onion
1/2 cup chopped green peppers
4 tsp. celery salt
4 tsp sugar
1/2 tsp salt
Bring all ingredients to boil in a saucepan. Simmer 10 minutes. Pack hot jars with hot tomato mixture leaving 1/2 inch headspace. Remove air bubbles by tilting the jar and scarping the inside of the jar with a butter knife. Process 40-50 minutes in a steam canner.
4 qts. washed/cored/chopped tomatoes (here are some instructions for how to do this)
1/2 cup chopped onion
1/2 cup chopped green peppers
4 tsp. celery salt
4 tsp sugar
1/2 tsp salt
Bring all ingredients to boil in a saucepan. Simmer 10 minutes. Pack hot jars with hot tomato mixture leaving 1/2 inch headspace. Remove air bubbles by tilting the jar and scarping the inside of the jar with a butter knife. Process 40-50 minutes in a steam canner.
More Cafe Rio Salad Recipes to try...
Cilantro Dressing
1 pkg. Hidden Valley Ranch Dressing (dry mix)
1 cup buttermilk
1/2- 1/3 bunch of cilantro, chopped
1/2 – 1 small jalapeno (remove seeds)
1 cup mayo
2-3 tsp. lime juice
1-2 tomatillos (remove outer papery skin)
1 garlic clove
Blend all ingredients in blender!
Cafe Rio Chicken
1-8 oz bottle Zesty Italian Dressing
1 tbsp chili powder
1 tbsp cumin
3 cloves minced garlic
5 lbs chicken breasts
Cook together in a crock-pot for 4 hours shred meat
Cafe Rio Pork
5-6 lbs pork roast
1 tbsp cumin
1-cup brown sugar
12 oz bottle La Victoria Taco Sauce
20 oz bottle Coke
Cook the roast for 12 hours in crock-pot with water added ½ way up the roast.
After 12 hours drain the water off and add the remaining ingredients; continue
cooking 4 hours; shred the meat and cook another 2 hours.
Green Chile Rice
1 cup rice
2 cups chicken broth
4 oz. green chiles
1 sm. onion, diced
1/3 cup fresh cilantro
1 tsp. oregano
1/2 tsp. salt
1-2 tsp. cumin
3 green onions.
Mix together and pour into greased 9 x 13 pan. Bake in the oven for 1 hour or until rice is done at 350. (I wonder if you could try this in the rice cooker. Hmmm, I think we will celebrate The Office season premier tomorrow night with some Cafe Rio salad experimenting).
1 pkg. Hidden Valley Ranch Dressing (dry mix)
1 cup buttermilk
1/2- 1/3 bunch of cilantro, chopped
1/2 – 1 small jalapeno (remove seeds)
1 cup mayo
2-3 tsp. lime juice
1-2 tomatillos (remove outer papery skin)
1 garlic clove
Blend all ingredients in blender!
Cafe Rio Chicken
1-8 oz bottle Zesty Italian Dressing
1 tbsp chili powder
1 tbsp cumin
3 cloves minced garlic
5 lbs chicken breasts
Cook together in a crock-pot for 4 hours shred meat
Cafe Rio Pork
5-6 lbs pork roast
1 tbsp cumin
1-cup brown sugar
12 oz bottle La Victoria Taco Sauce
20 oz bottle Coke
Cook the roast for 12 hours in crock-pot with water added ½ way up the roast.
After 12 hours drain the water off and add the remaining ingredients; continue
cooking 4 hours; shred the meat and cook another 2 hours.
Green Chile Rice
1 cup rice
2 cups chicken broth
4 oz. green chiles
1 sm. onion, diced
1/3 cup fresh cilantro
1 tsp. oregano
1/2 tsp. salt
1-2 tsp. cumin
3 green onions.
Mix together and pour into greased 9 x 13 pan. Bake in the oven for 1 hour or until rice is done at 350. (I wonder if you could try this in the rice cooker. Hmmm, I think we will celebrate The Office season premier tomorrow night with some Cafe Rio salad experimenting).
Cafe Rio Cilantro Lime Dressing
Another one of the recipes from Aania. She also gave me the pork recipe and I will post that soon.
1 1/3 cup sour cream
3/4 cup mayo
1 bunch of cilantro
1 package of ranch dressing mix
4 tbsp. green salsa
2 cloves of garlic
1/8 tsp of tabasco sauce
juice of one lime.
Mix together and pour over Cafe Rio-esque salad (tortilla, cheese, beans, pork/chicken/barbacoa, rice, lettuce, mexican cheese, guacamole, pico de gallo/salsa, and tortilla strips).
1 1/3 cup sour cream
3/4 cup mayo
1 bunch of cilantro
1 package of ranch dressing mix
4 tbsp. green salsa
2 cloves of garlic
1/8 tsp of tabasco sauce
juice of one lime.
Mix together and pour over Cafe Rio-esque salad (tortilla, cheese, beans, pork/chicken/barbacoa, rice, lettuce, mexican cheese, guacamole, pico de gallo/salsa, and tortilla strips).
BEST Corn Bread Ever
I am on a posting roll today! My sweet friend, Aania, threw a birthday party for her little guy and had the yummiest spread of food there...so of course, I asked her for the recipes and she was wonderful enough to share them!
So, on behalf of Aania, I give you.....the BEST cornbread I have ever eaten (if you happen to be in my ward and are coming to the chili cookoff this weekend, feel free to use this recipe for cornbread to bring along as a potluck dish! wink, wink!)
1 1/2 cup flour
2/3 cup sugar
1/2 cup corn Meal
1 Tbsp. baking Powder
1/2 tsp. salt
1 1/4 cup milk
2 eggs, beaten
1/3 cup oil
3 Tbsp. butter, melted
honey
butter
Combine flour, sugar, corn meal, baking powder and salt in a large bowl. In a separate bowl, beat together milk, eggs, oil, and butter. Add the wet ingredients to the dry and mix well.
Pour into a WELL greased glass pan (not floured) and bake at 350' for about 35 minutes.
Remove from the oven, poke holes in cornbread with toothpick and pour melted butter and warm honey over the cornbread. Use as much melted butter and honey as you would like (because that is what makes it so yummy!)!
So, on behalf of Aania, I give you.....the BEST cornbread I have ever eaten (if you happen to be in my ward and are coming to the chili cookoff this weekend, feel free to use this recipe for cornbread to bring along as a potluck dish! wink, wink!)
1 1/2 cup flour
2/3 cup sugar
1/2 cup corn Meal
1 Tbsp. baking Powder
1/2 tsp. salt
1 1/4 cup milk
2 eggs, beaten
1/3 cup oil
3 Tbsp. butter, melted
honey
butter
Combine flour, sugar, corn meal, baking powder and salt in a large bowl. In a separate bowl, beat together milk, eggs, oil, and butter. Add the wet ingredients to the dry and mix well.
Pour into a WELL greased glass pan (not floured) and bake at 350' for about 35 minutes.
Remove from the oven, poke holes in cornbread with toothpick and pour melted butter and warm honey over the cornbread. Use as much melted butter and honey as you would like (because that is what makes it so yummy!)!
Lemon Chicken
Here is the other recipe from dinner with the Banks...soooo yummy served with the lemon rice!
1/3 cup lemon juice
1/4 cup olive oil
1 Tbsp. dijon mustard
2 cloves chopped garlic
1/2 - 1 red bell pepper, chopped
1/2 tsp. salt
1/4 tsp. pepper
2 chicken breasts
Combine all ingredients in a bowl and let marinate for at least 20 minutes (it is best if you let it marinate for 6 hours or more, though). Cook in a large frying pan for 15-20 minutes until chicken is cooked through.
I think you could do this recipe in the crock pot or on the grill as well. If you grill it though, make sure you don't chop your red peppers, just slice them long and toss them on the grill as well. We like the stovetop method because the marinade/sauce is delicious poured over the lemon rice - after being cooked, of course.
1/3 cup lemon juice
1/4 cup olive oil
1 Tbsp. dijon mustard
2 cloves chopped garlic
1/2 - 1 red bell pepper, chopped
1/2 tsp. salt
1/4 tsp. pepper
2 chicken breasts
Combine all ingredients in a bowl and let marinate for at least 20 minutes (it is best if you let it marinate for 6 hours or more, though). Cook in a large frying pan for 15-20 minutes until chicken is cooked through.
I think you could do this recipe in the crock pot or on the grill as well. If you grill it though, make sure you don't chop your red peppers, just slice them long and toss them on the grill as well. We like the stovetop method because the marinade/sauce is delicious poured over the lemon rice - after being cooked, of course.
Lemon Rice
When we stayed with our good friends, the Banks, in California, Angie made us the most delicious dinner and was nice enough to share her recipes. We love this rice so much it is on the menu about once a week now. I am going to try it with less butter next week and see how it goes, so check out the comments after a week or so to see about any adjustments.
2 cups rice
4 cups chicken broth
8 Tbsp. butter (1 stick)
6-8 Tbsp. lemon juice
1/8 tsp. turmeric
salt and pepper to taste
Combine all ingredients in a rice cooker and cook. Gotta love it when food prep is as easy as that! If you don't have a rice cooker, I am sure you could make this stovetop as well, I just don't know any cook time specifications. Besides, everyone should have a rice cooker...it is a kitchen staple!
2 cups rice
4 cups chicken broth
8 Tbsp. butter (1 stick)
6-8 Tbsp. lemon juice
1/8 tsp. turmeric
salt and pepper to taste
Combine all ingredients in a rice cooker and cook. Gotta love it when food prep is as easy as that! If you don't have a rice cooker, I am sure you could make this stovetop as well, I just don't know any cook time specifications. Besides, everyone should have a rice cooker...it is a kitchen staple!
Tuesday, September 1, 2009
Call for Canning Recipes and Tips
Alright all you domestic divas out there...it is the thick of canning season and we want all your best tips, secrets and recipes for canning. We would especially love any recipes for salsa, jams, stewed tomatoes, strawberry sauce and spaghetti sauce.
Best Tri-tip Rub
In our tri-tip experimenting, we found the greatest tri-tip rub. All you do is rub it on the tri-tip at least 6-8 hours in advance and leave it in a ziploc bag in the fridge until you are ready to grill. You can find it at any grocery store. It is called
Spade L Ranch Beef Marinade and Seasoning.
Spade L Ranch Beef Marinade and Seasoning.
Manti Chicken Marinade/7-up Chicken
Sorry it has taken me so long to post my grilling recipes from the recipe call. This recipe is from the Worldwide Ward Cookbook, but it has been around for years. This is enough marinade for chicken for a very large crowd. You could 1/2 or 1/4 it for a family of 4. You could also make a full recipe of marinade and divide it into 4 ziploc bags with 3 or 4 chicken breasts in each and freeze. Then move it to the fridge in the morning and it would be succulent and ready to grill by dinnertime. Best.Grilled.Chicken.Ever!
1 cup soy sauce
1 cup oil
1 tsp. horseradish
1 tsp. garlic salt
24 oz. lemon lime soda (sprite or 7-up)
Boneless skinless chicken pieces
Mix marinade ingredients together; add chicken pieces and marinate for at least 7 hours. Grill and enjoy.
We also tried this with steak as the recipe suggested would be good - not as good - unless you want your steak to taste like chicken.
1 cup soy sauce
1 cup oil
1 tsp. horseradish
1 tsp. garlic salt
24 oz. lemon lime soda (sprite or 7-up)
Boneless skinless chicken pieces
Mix marinade ingredients together; add chicken pieces and marinate for at least 7 hours. Grill and enjoy.
We also tried this with steak as the recipe suggested would be good - not as good - unless you want your steak to taste like chicken.
Monday, August 31, 2009
Baby Tomato and Squash Pasta
Another random concoction of stuff I had in my kitchen that shouldn't really be called a recipe, but my family loved it so I thought I would share. All measurements are approximate.
1 pkg. penne pasta
2 Tbsp olive oil
1 small summer squash or zucchini, diced small
1/4 cup balsamic vinegar
2 tsp. minced garlic
1-2 tsp. kosher salt
7-8 fresh basil leaves, chopped
1-2 cups ripe cherry, pear or grape tomatoes (or any combination of the 3)
1 Tbsp. corn starch
1 cup feta cheese
Cook pasta according to directions on package. While pasta is cooking, coat bottom of a saute pan with olive oil and add summer squash. Cover. Cook for 3-4 minutes over medium heat. Add balsamic vinegar, garlic, kosher salt, basil leaves, and cherry tomatoes to saute pan. Continue cooking over medium heat, uncovered, until tomatoes have split their skins and squash is soft and cooked through. Add corn starch to veggies and sauce and stir to combine. Turn heat down to low and let simmer for 3-5 minutes to allow sauce to thicken a bit.
When pasta is cooked and drained, place in a serving bowl and toss with feta cheese. Pour veggies and sauce mixture over top and stir to combine and melt feta. Serve hot.
1 pkg. penne pasta
2 Tbsp olive oil
1 small summer squash or zucchini, diced small
1/4 cup balsamic vinegar
2 tsp. minced garlic
1-2 tsp. kosher salt
7-8 fresh basil leaves, chopped
1-2 cups ripe cherry, pear or grape tomatoes (or any combination of the 3)
1 Tbsp. corn starch
1 cup feta cheese
Cook pasta according to directions on package. While pasta is cooking, coat bottom of a saute pan with olive oil and add summer squash. Cover. Cook for 3-4 minutes over medium heat. Add balsamic vinegar, garlic, kosher salt, basil leaves, and cherry tomatoes to saute pan. Continue cooking over medium heat, uncovered, until tomatoes have split their skins and squash is soft and cooked through. Add corn starch to veggies and sauce and stir to combine. Turn heat down to low and let simmer for 3-5 minutes to allow sauce to thicken a bit.
When pasta is cooked and drained, place in a serving bowl and toss with feta cheese. Pour veggies and sauce mixture over top and stir to combine and melt feta. Serve hot.
Fresh Salsa
I have been making a lot of salsa lately. There is no secret to this recipe, it is just a list of ingredients which you eyeball and adjust to taste, but my family seems to think that I am the master salsa maker and requests salsa every time I make it (and frequently when I don't). So, here it is...my not-so-secret formula for delicious fresh salsa...just make sure you have a couple bags of chips on hand! Also, a stipulation, use your own jusgement and make sure to taste test as you go because all my measurements are approximates and based on a GIANT batch for freezing.
fresh tomatoes: I like to mix different varieties - for a large batch to freeze, I usually combine a large heirloom or two, 1-2 handfulls of cherry tomatoes, and chunky pear and roma tomatoes which I chop by hand and add at the very end after the other stuff is blended (Before I got into gardening, I used to use 1 can of whole tomatoes, drained, and it was pretty tasty too)
cilantro : I use 1/2 the bunch that you buy in the store or a fistfull fresh from the garden (I usually cut off the long part of the stem so that the bunch is mostly leaves.)
green peppers (or red or yellow or whatever) - 1-2 medium-sized
onion - 1/2 of a large onion - or more if you like onion
minced garlic - 1-2 heaping spoonfulls
kosher salt - 1 tbsp.-ish
lime or lemon juice - just a small squirt, maybe 1 Tbsp.
Add onion, green pepper, garlic, cilantro lime juice, salt and 1 juicy tomato to a food processor (I have been lazily using a vita mix for this, because it holds a lot more than my food processor, but the result is much more liquid salsa) and blend. Add remaining tomatoes and do another quick blend. If you like chunky salsa, cut a couple tomatoes and part of your pepper into larger chunks and stir in by hand at the very end.
fresh tomatoes: I like to mix different varieties - for a large batch to freeze, I usually combine a large heirloom or two, 1-2 handfulls of cherry tomatoes, and chunky pear and roma tomatoes which I chop by hand and add at the very end after the other stuff is blended (Before I got into gardening, I used to use 1 can of whole tomatoes, drained, and it was pretty tasty too)
cilantro : I use 1/2 the bunch that you buy in the store or a fistfull fresh from the garden (I usually cut off the long part of the stem so that the bunch is mostly leaves.)
green peppers (or red or yellow or whatever) - 1-2 medium-sized
onion - 1/2 of a large onion - or more if you like onion
minced garlic - 1-2 heaping spoonfulls
kosher salt - 1 tbsp.-ish
lime or lemon juice - just a small squirt, maybe 1 Tbsp.
Add onion, green pepper, garlic, cilantro lime juice, salt and 1 juicy tomato to a food processor (I have been lazily using a vita mix for this, because it holds a lot more than my food processor, but the result is much more liquid salsa) and blend. Add remaining tomatoes and do another quick blend. If you like chunky salsa, cut a couple tomatoes and part of your pepper into larger chunks and stir in by hand at the very end.
Monday, August 17, 2009
Clam Dip
This is my late grandmother's recipe, and although I'm not a big seafood eater, it really is delicious! You probably wouldn't even guess there are clams in here!
2 pkgs. light cream cheese, softened
1 can minced clams, undrained
1/4 red onion, grated into mixing bowl
1 cup chopped green onions
1/3 cup grated parmesan cheese
1 Tbs. dill
seasoned salt (such as Lawry's)
pepper
Mix ingredients together with an electric mixer, then serve with potato chips.
2 pkgs. light cream cheese, softened
1 can minced clams, undrained
1/4 red onion, grated into mixing bowl
1 cup chopped green onions
1/3 cup grated parmesan cheese
1 Tbs. dill
seasoned salt (such as Lawry's)
pepper
Mix ingredients together with an electric mixer, then serve with potato chips.
Orange-Raspberry Cream Cupcakes
I made these for a bridal shower this past weekend, and they turned out great!*Cake:
1 Duncan Hines orange supreme cake mix
Ingredients called for on package
**Cream Filling:
1 8 oz. pkg. cream cheese, softened
1 egg
1/3 cup sugar
1/4 tsp. salt
1 pint fresh raspberries
***Frosting:
1 cup butter, softened
1/2 cup heavy cream
2 tsp. vanilla extract
2 tsp. orange zest
juice of 1 orange
2 lbs. powdered sugar
Directions:
1. Preheat oven to 325. Line nonstick muffin tins with paper cups.
2. Mix cake batter according to package directions, but follow the high altitude directions (usually a little extra flour and water).
3. In a separate bowl, mix together filling ingredients. For a smoother filling, add raspberries before mixing everything together with an electric mixer. For bigger raspberry chunks, whip filling together before stirring in raspberries by hand. I like to go half and half--put half the pint in and blend with mixer, then stir in other half by hand.
4. Fill muffin cups half full with cake mixture.
5. Spoon a heaping tablespoon of cream filling on top of each muffin cup.
6. Tap muffin tins on counter so everything settles in--they should be about 3/4 full.
7. Bake for 16-18 minutes, or until a toothpick comes out clean except for a few very tiny, moist crumbs.
8. Cool in pan for 5 minutes, then loosen edges to remove cupcakes from the tins and cool completely on a wire rack.
9. To make the frosting, combine all ingredients except powdered sugar in a bowl and mix with an electric mixer. Then gradually add powdered sugar until it is stiff yet still spreadable (about 2 lbs.).
10. Frost and decorate as desired. I like to use a pastry bag because it looks clean and really is a lot faster.
11. Store cupcakes in the fridge--it makes the cream cheese filling taste better and is there anything yummier than cold cake? I think not.
*I adapted this recipe from one of my mom's for "black bottom cupcakes". The original recipe used a devil's food cake mix, but I've done this with white cake, yellow cake, lemon cake, spice cake, carrot cake, etc.
**The original recipe just calls for the sugar, salt, cream cheese, and egg, plus chocolate chips. But I've added cinnamon, mint extract and green food coloring, orange extract and orange food coloring, etc. You can change this up a million ways.
***This orange frosting is really just a dressed-up version of vanilla buttercream, which is my favorite frosting ever. Just omit the orange zest and juice for plain vanilla, or add mint, cocoa powder, various extracts, or food coloring to customize it.
Monday, August 10, 2009
The Best Chicken Enchilada Casserole Recipe (& healthy too!)
Yield
10 servings (serving size: 1 casserole slice and 1 tablespoon sour cream)
Ingredients
1 tablespoon canola oil
1 cup prechopped fresh onion
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/4 teaspoon garlic salt
Dash of ground red pepper
2 (15.5-ounce) cans Great Northern beans, rinsed and drained
2 cups shredded skinless, boneless rotisserie chicken
1 cup thinly sliced green onions, divided
1/2 cup sliced ripe olives, divided
18 (6-inch) corn tortillas, divided
Cooking spray
2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese, divided
1 cup 1% low-fat milk
1/2 cup chopped fresh cilantro
1 (16-ounce) jar green salsa
10 tablespoon reduced-fat sour cream
Cilantro sprigs (optional)
Preparation
Heat oil in a large nonstick skillet over medium heat. Add prechopped onion; cook 3 minutes or until tender, stirring frequently. Stir in cumin, chili powder, garlic salt, and pepper; cook 1 minute. Stir in beans; cook 2 minutes. Remove from heat. Add chicken, 1/2 cup green onions, and 7 tablespoons ripe olives; stir well.
Preheat oven to 350°.
Layer 6 tortillas on bottom of a 13 x 9-inch baking dish coated with cooking spray. Spread 2 cups chicken mixture over tortillas; sprinkle with 3/4 cup cheese. Repeat layers once. Top with remaining 6 tortillas.
Combine milk, chopped cilantro, and salsa in a blender, and process until smooth. Pour over top of tortillas. Cover and bake at 350° for 35 minutes. Uncover, sprinkle with remaining 1/2 cup cheese, remaining 1/2 cup green onions, and remaining 1 tablespoon olives. Bake for 5 minutes or until cheese melts. Serve with sour cream. Garnish with cilantro sprigs, if desired.
Nutritional Information
Calories:
353 (30% from fat)
Fat:
11.8g (sat 4.2g,mono 4.2g,poly 1.8g)
Protein:
23.5g
Carbohydrate:
45.8g
Fiber:
7.9g
Cholesterol:
45mg
Iron:
2.5mg
Sodium:
734mg
Calcium:
396mg
10 servings (serving size: 1 casserole slice and 1 tablespoon sour cream)
Ingredients
1 tablespoon canola oil
1 cup prechopped fresh onion
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/4 teaspoon garlic salt
Dash of ground red pepper
2 (15.5-ounce) cans Great Northern beans, rinsed and drained
2 cups shredded skinless, boneless rotisserie chicken
1 cup thinly sliced green onions, divided
1/2 cup sliced ripe olives, divided
18 (6-inch) corn tortillas, divided
Cooking spray
2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese, divided
1 cup 1% low-fat milk
1/2 cup chopped fresh cilantro
1 (16-ounce) jar green salsa
10 tablespoon reduced-fat sour cream
Cilantro sprigs (optional)
Preparation
Heat oil in a large nonstick skillet over medium heat. Add prechopped onion; cook 3 minutes or until tender, stirring frequently. Stir in cumin, chili powder, garlic salt, and pepper; cook 1 minute. Stir in beans; cook 2 minutes. Remove from heat. Add chicken, 1/2 cup green onions, and 7 tablespoons ripe olives; stir well.
Preheat oven to 350°.
Layer 6 tortillas on bottom of a 13 x 9-inch baking dish coated with cooking spray. Spread 2 cups chicken mixture over tortillas; sprinkle with 3/4 cup cheese. Repeat layers once. Top with remaining 6 tortillas.
Combine milk, chopped cilantro, and salsa in a blender, and process until smooth. Pour over top of tortillas. Cover and bake at 350° for 35 minutes. Uncover, sprinkle with remaining 1/2 cup cheese, remaining 1/2 cup green onions, and remaining 1 tablespoon olives. Bake for 5 minutes or until cheese melts. Serve with sour cream. Garnish with cilantro sprigs, if desired.
Nutritional Information
Calories:
353 (30% from fat)
Fat:
11.8g (sat 4.2g,mono 4.2g,poly 1.8g)
Protein:
23.5g
Carbohydrate:
45.8g
Fiber:
7.9g
Cholesterol:
45mg
Iron:
2.5mg
Sodium:
734mg
Calcium:
396mg
Friday, August 7, 2009
Grilled Eggplant and Veggie Sandwiches
Eggplant? Wait... just give it a try!
4 hoagie buns, split in half lengthwise
1 medium eggplant, sliced in 1/4 inch slices, lengthwise
1 -2 green or red peppers, sliced in rings
1 large Portabello mushroom, sliced (or sliced button mushrooms)
(caramalized onions are also a great topping)
4 slices swiss cheese
Olive Oil
topping:
1/2 c. Mayonaise
1 tsp. Lime juice
1 Tbsp. season salt (I use greek seasoning or Lawreys)
2 Tbsp. Parmesan cheese (kraft kind is fine)
Sprinkle salt onto eggplant and let sit for a few minutes, then wipe off moisture that beads on top. Brush eggplant, green pepper, and portabello mushrooms with olive oil and place on grill. (if using button mushrooms, slice but do not grill.) Grill until eggplant begins to brown and is softer. Salt and pepper to taste. While veggies are grilling, brush buns with olive oil and place on grill to toast. Mix up the topping while waiting.
Stack the green peppers and mushrooms onto eggplant and cover with cheese, close lid of grill to let cheese melt. (remove buns when toasted!) Spread topping onto each bun lid and place veggie stacks onto the bun bottoms. Eat and enjoy!
*can substitute zucchini for the eggplant if you have lots of zucchini to get rid of. It tastes fantastic too!
4 hoagie buns, split in half lengthwise
1 medium eggplant, sliced in 1/4 inch slices, lengthwise
1 -2 green or red peppers, sliced in rings
1 large Portabello mushroom, sliced (or sliced button mushrooms)
(caramalized onions are also a great topping)
4 slices swiss cheese
Olive Oil
topping:
1/2 c. Mayonaise
1 tsp. Lime juice
1 Tbsp. season salt (I use greek seasoning or Lawreys)
2 Tbsp. Parmesan cheese (kraft kind is fine)
Sprinkle salt onto eggplant and let sit for a few minutes, then wipe off moisture that beads on top. Brush eggplant, green pepper, and portabello mushrooms with olive oil and place on grill. (if using button mushrooms, slice but do not grill.) Grill until eggplant begins to brown and is softer. Salt and pepper to taste. While veggies are grilling, brush buns with olive oil and place on grill to toast. Mix up the topping while waiting.
Stack the green peppers and mushrooms onto eggplant and cover with cheese, close lid of grill to let cheese melt. (remove buns when toasted!) Spread topping onto each bun lid and place veggie stacks onto the bun bottoms. Eat and enjoy!
*can substitute zucchini for the eggplant if you have lots of zucchini to get rid of. It tastes fantastic too!
A Call for Grilling Recipes
If you are like me, you probably do a lot of grilling during the summer months (or, more accurately, have your husband do a lot of grilling - haha). So, I thought it would be fun to add your favorite recipes for the grill. I have a few I will be posting over the next couple of days, too. It can be for meats and marinades, grilled veggies, grilling tips (so you don't have to wait for your husband to fire up the grill), or even side dishes or desserts that are perfect for an outdoor barbecue! Can't wait to see all of your favorites for the grill! Isn't summer the best!?
5 Ingredient Potato Salad
I very strongly dislike potato salad. I think I can count on one hand the number of times I have had a palatable potato salad (not to the fault of anyone who has made them...I just don't like traditional potato salad), but this recipe has changed that forever! Not only is it the best potato salad I've ever eaten, it is so easy! All of the measurements are approximates and can be adjusted to your liking.
7-8 large (Costco-sized) potatoes (or 12-14 smaller potatoes)
8-10 hard boiled eggs
2 cups mayonnaise
2 Tbsp (or so) Lawry's Seasoned Salt
2-3 chopped Green Onions
Mix together. Serve warm or cold.
7-8 large (Costco-sized) potatoes (or 12-14 smaller potatoes)
8-10 hard boiled eggs
2 cups mayonnaise
2 Tbsp (or so) Lawry's Seasoned Salt
2-3 chopped Green Onions
Mix together. Serve warm or cold.
Thursday, July 9, 2009
Spicy Asian Lettuce Wrap
This is from "Cooking Light"
Yield
4 servings (serving size: 3 lettuce wraps)
Ingredients
2 1/2 ounces bean threads (cellophane noodles) (I used Rice Noodles, just as long as they're really really thin)
1/4 cup minced fresh cilantro
1/4 cup low-sodium soy sauce
1 tablespoon chile paste with garlic
2 teaspoons dark sesame oil
2 cups chopped roasted skinless, boneless chicken (I just grabbed a Rotisserie chicken)
12 large Boston or Romaine lettuce leaves (I used Green Leaf Lettuce)
Preparation
Cover bean threads with boiling water. Let stand for 5 minutes or until softened. Drain, and rinse under cool water. Chop noodles.
While bean threads soak, combine cilantro, soy sauce, chile paste, and oil in a large bowl, stirring with a whisk. Add noodles and chicken to soy sauce mixture; toss well to coat. Spoon about 1/3 cup chicken mixture down center of each lettuce leaf; roll up.
Nutritional Information
Calories:
213 (21% from fat)
Fat:
4.9g (sat 1g,mono 1.8g,poly 1.5g)
Protein:
23.2g
Carbohydrate:
18.3g
Fiber:
0.7g
Cholesterol:
60mg
Iron:
1.7mg
Sodium:
641mg
Calcium:
31mg
Yield
4 servings (serving size: 3 lettuce wraps)
Ingredients
2 1/2 ounces bean threads (cellophane noodles) (I used Rice Noodles, just as long as they're really really thin)
1/4 cup minced fresh cilantro
1/4 cup low-sodium soy sauce
1 tablespoon chile paste with garlic
2 teaspoons dark sesame oil
2 cups chopped roasted skinless, boneless chicken (I just grabbed a Rotisserie chicken)
12 large Boston or Romaine lettuce leaves (I used Green Leaf Lettuce)
Preparation
Cover bean threads with boiling water. Let stand for 5 minutes or until softened. Drain, and rinse under cool water. Chop noodles.
While bean threads soak, combine cilantro, soy sauce, chile paste, and oil in a large bowl, stirring with a whisk. Add noodles and chicken to soy sauce mixture; toss well to coat. Spoon about 1/3 cup chicken mixture down center of each lettuce leaf; roll up.
Nutritional Information
Calories:
213 (21% from fat)
Fat:
4.9g (sat 1g,mono 1.8g,poly 1.5g)
Protein:
23.2g
Carbohydrate:
18.3g
Fiber:
0.7g
Cholesterol:
60mg
Iron:
1.7mg
Sodium:
641mg
Calcium:
31mg
Saturday, June 27, 2009
Cranberry-Oatmeal Bars
Yield
24 servings (serving size: 1 square)
Ingredients
Crust:
4.5 ounces all-purpose flour (about 1 cup)
1 cup quick-cooking oats
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
6 tablespoons butter, melted
3 tablespoons orange juice
Cooking spray
Filling:
1 1/3 cups dried cranberries (about 6 ounces)
3/4 cup sour cream
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon grated orange rind
1 large egg white, lightly beaten
Preparation
1. Preheat oven to 325°.
2. To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 1/2 cup oat mixture. Press remaining oat mixture into the bottom of an 11 x 7–inch baking dish coated with cooking spray.
3. To prepare filling, combine cranberries, sour cream, granulated sugar, and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling. Bake at 325° for 40 minutes or until edges are golden. Cool completely in pan on a wire rack.
24 servings (serving size: 1 square)
Ingredients
Crust:
4.5 ounces all-purpose flour (about 1 cup)
1 cup quick-cooking oats
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
6 tablespoons butter, melted
3 tablespoons orange juice
Cooking spray
Filling:
1 1/3 cups dried cranberries (about 6 ounces)
3/4 cup sour cream
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon grated orange rind
1 large egg white, lightly beaten
Preparation
1. Preheat oven to 325°.
2. To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 1/2 cup oat mixture. Press remaining oat mixture into the bottom of an 11 x 7–inch baking dish coated with cooking spray.
3. To prepare filling, combine cranberries, sour cream, granulated sugar, and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling. Bake at 325° for 40 minutes or until edges are golden. Cool completely in pan on a wire rack.
Friday, June 26, 2009
15 minute Pizza Dough
I found this delightful recipe on littlebirdiesecrets.blogspot.com and it is wonderful. It is so fast and with the help of a stand mixer requires almost no effort on your part! Now that is my kind of cooking! And, as an added bonus, you can feel like a gourmet chef by getting creative with your toppings. There are some wonderful suggestions from the post where I found this and I will share some of my favorite pizza toppings below.
2 1/2 cups flour
1 Tbsp. sugar
1 tsp. salt
1 Tbsp rapid Rise or breadmaker yeast
1 cup hot water (120-130 degrees on a candy thermometer - mine was this hot out of the tap)
2 Tbsp. olive oil
Preheat oven to 500 degrees. Mix dry ingredients (including yeast) together. Add water and oil. Mix for 5 minutes. Let sit for 10 minutes. - I wanted to get the authentic pizza bottom texture, so I sprayed my cookie sheet with PAM and covered it with cornmeal) Press dough on pizza pan (or cookie sheet or jelly-roll pan). Bake at 500 degrees for 3 minutes. Remove from oven and add toppings. Return to oven and bake an additional 8-10 minutes.
Chicken Artichoke Pesto Pizza
Pesto Sauce
Mozzarella Cheese
Grilled chicken sliced
Mushrooms
Artichoke hearts
Olives
Sun Dried Tomatoes
Quick and Easy BBQ Pizza
BBQ Sauce (we love Sweet Baby Rays)
Mozzarella Cheese
Carmelized Red Onions (directions below)
Canadian Bacon Slices
Bacon Crumbles
To carmelize onions saute 1/2 - 1 thinly sliced red onion in 2 Tbsp olive oil and 2 tsp. sugar until limp and slightly browned.
If you have other yummy gourmet pizza toppings, post them in the comments!
2 1/2 cups flour
1 Tbsp. sugar
1 tsp. salt
1 Tbsp rapid Rise or breadmaker yeast
1 cup hot water (120-130 degrees on a candy thermometer - mine was this hot out of the tap)
2 Tbsp. olive oil
Preheat oven to 500 degrees. Mix dry ingredients (including yeast) together. Add water and oil. Mix for 5 minutes. Let sit for 10 minutes. - I wanted to get the authentic pizza bottom texture, so I sprayed my cookie sheet with PAM and covered it with cornmeal) Press dough on pizza pan (or cookie sheet or jelly-roll pan). Bake at 500 degrees for 3 minutes. Remove from oven and add toppings. Return to oven and bake an additional 8-10 minutes.
Chicken Artichoke Pesto Pizza
Pesto Sauce
Mozzarella Cheese
Grilled chicken sliced
Mushrooms
Artichoke hearts
Olives
Sun Dried Tomatoes
Quick and Easy BBQ Pizza
BBQ Sauce (we love Sweet Baby Rays)
Mozzarella Cheese
Carmelized Red Onions (directions below)
Canadian Bacon Slices
Bacon Crumbles
To carmelize onions saute 1/2 - 1 thinly sliced red onion in 2 Tbsp olive oil and 2 tsp. sugar until limp and slightly browned.
If you have other yummy gourmet pizza toppings, post them in the comments!
Thursday, June 11, 2009
Carmelized Onion-Stuffed Baked Potato
Another one from Cooking Light - this one is easy peasy and the perfect side dish for grilled steak or chicken. I was a little leary of the whole microwaving thing...but trust me, 15 minutes for a delicious and gourmet side dish is worth trying it out!
2 medium baked potatoes (about 1 1/2 lbs.)
1/2 cup (2 oz.) shredded Gruyere cheese, divided (I didn't want to fork out the $$ for a cheese I have never tasted so I used Gorgonzola instead...mmmm!)
2 Tbsp. reduced-fat sour cream
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 1/2 tsp. butter
2 cups vertically sliced red onion
2 tsp. sugar
2 Tbsp. dry sherry (I just omitted this - still was great!)
1 tsp. Worcestershire sauce
1/2 tsp. dried thyme
1 garlic clove, minced
Pierce potatoes with a fork, arrange on paper towels in microwave and cook on high 10 minutes or until done. Rearranging potatoes after 5 minutes - let stand 5 minutes.
While potatoes are cooking, Melt butter in a medium nonstick skillet over med-high. Add onion and sugar; saute 8 minutes or until browned.
While onion is sauteing, cut each potato in half lengthwise; scoop out pulp, leaving a 1/4 inch-thick shell. Arrange shells on a microwave-safe plate. Combine potato pulp with 1/4 cup cheese, sour cream, salt and pepper. Spoon potato mixture evenly onto shells.
When onions are browned, stir in sherry, Worcestershire, thyme, and garlic; cook 1 minute or until liquid evaporates, scraping pan to loosen browned bits. Top each potato half with about 2 Tbsp. onion mixture and 1 Tbsp. cheese. Microwave on HIGH 1 minute or until thoroghly heated.
2 medium baked potatoes (about 1 1/2 lbs.)
1/2 cup (2 oz.) shredded Gruyere cheese, divided (I didn't want to fork out the $$ for a cheese I have never tasted so I used Gorgonzola instead...mmmm!)
2 Tbsp. reduced-fat sour cream
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 1/2 tsp. butter
2 cups vertically sliced red onion
2 tsp. sugar
2 Tbsp. dry sherry (I just omitted this - still was great!)
1 tsp. Worcestershire sauce
1/2 tsp. dried thyme
1 garlic clove, minced
Pierce potatoes with a fork, arrange on paper towels in microwave and cook on high 10 minutes or until done. Rearranging potatoes after 5 minutes - let stand 5 minutes.
While potatoes are cooking, Melt butter in a medium nonstick skillet over med-high. Add onion and sugar; saute 8 minutes or until browned.
While onion is sauteing, cut each potato in half lengthwise; scoop out pulp, leaving a 1/4 inch-thick shell. Arrange shells on a microwave-safe plate. Combine potato pulp with 1/4 cup cheese, sour cream, salt and pepper. Spoon potato mixture evenly onto shells.
When onions are browned, stir in sherry, Worcestershire, thyme, and garlic; cook 1 minute or until liquid evaporates, scraping pan to loosen browned bits. Top each potato half with about 2 Tbsp. onion mixture and 1 Tbsp. cheese. Microwave on HIGH 1 minute or until thoroghly heated.
Jamaican Banana Bread
This recipe is from Cooking Light and it is so yummy!
Bread:
2 Tbsp. butter, softened
2 Tbsp. (1 oz.) 1/3-less-fat-cream-cheese, softened
1 cup sugar
1 large egg
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup mashed ripe banana
1/2 cup fat-free milk
2 Tbsp. dark rum OR 1/4 tsp. imitation rum extract and 2 Tbsp. water
1/2 tsp. grated lime rind
2 tsp. lime juice
1 tsp. vanilla extract
1/4 cup chopped pecans, toasted
1/4 cup flaked sweetened coconut
Cooking Spray
Preheat oven to 375 degrees. Beat butter and cream cheese at medium speed. Add sugar; beating well. Add egg; beat well.
Lightly spoon flour into dry measuring cups and level with a knife. Combine flour, baking powder, baking soda and salt, stirring well.
Combine banana and next 5 ingredients (through vanilla), stirring well.
Add flour mixture to sugar mixture alternatively with banana mixture, beginning and ending with flour mixture. Mix after each addition. Stir in pecans and coconut.
Pour batter into an 8x4 inch loaf pan coated with cooking spray; bake at 375 degrees for 1 hour. Cool in pan 10 minutes; remove from pan. Cool slightly on a wire rack.
Topping:
1/4 cup brown sugar
2 tsp. butter
2 tsp. lime juice
2 tsp. dark rum OR 1/8 tsp. imitation rum extract and 2 tsp. water
2 Tbsp. chopped pecans, toasted
2 Tbsp. flaked sweetened coconut
In a saucepan combine brown sugar and butter, lime juice, and rum. Cook 1 minute, stirring constantly. Remove from heat. Stir in pecans and coconut. Spoon over loaf.
Bread:
2 Tbsp. butter, softened
2 Tbsp. (1 oz.) 1/3-less-fat-cream-cheese, softened
1 cup sugar
1 large egg
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup mashed ripe banana
1/2 cup fat-free milk
2 Tbsp. dark rum OR 1/4 tsp. imitation rum extract and 2 Tbsp. water
1/2 tsp. grated lime rind
2 tsp. lime juice
1 tsp. vanilla extract
1/4 cup chopped pecans, toasted
1/4 cup flaked sweetened coconut
Cooking Spray
Preheat oven to 375 degrees. Beat butter and cream cheese at medium speed. Add sugar; beating well. Add egg; beat well.
Lightly spoon flour into dry measuring cups and level with a knife. Combine flour, baking powder, baking soda and salt, stirring well.
Combine banana and next 5 ingredients (through vanilla), stirring well.
Add flour mixture to sugar mixture alternatively with banana mixture, beginning and ending with flour mixture. Mix after each addition. Stir in pecans and coconut.
Pour batter into an 8x4 inch loaf pan coated with cooking spray; bake at 375 degrees for 1 hour. Cool in pan 10 minutes; remove from pan. Cool slightly on a wire rack.
Topping:
1/4 cup brown sugar
2 tsp. butter
2 tsp. lime juice
2 tsp. dark rum OR 1/8 tsp. imitation rum extract and 2 tsp. water
2 Tbsp. chopped pecans, toasted
2 Tbsp. flaked sweetened coconut
In a saucepan combine brown sugar and butter, lime juice, and rum. Cook 1 minute, stirring constantly. Remove from heat. Stir in pecans and coconut. Spoon over loaf.
Wednesday, June 3, 2009
Coconut Curried Chicken and Sweet Potatoes
This is such a yummy curry recipe but oh.so.easy! If you even remotely like thai food and/or asian style curry you should give this recipe a try. I think you could make it with regular potatoes if you wanted and it would be equally good...in fact, I think I will make it that way from now on because regular potatoes are so much cheaper and almost always on hand. :) This recipe was given to me by my sister-in-law - I have got to get her to add recipes on here! Enjoy!
2 Tbsp. olive oil
1 lb. chicken breast tenders (or any kind of chicken really)
2 large shallots, finely sliced (I sustituted 1/4 c. sweet onion and 3 garlic cloves here)
1/2 c. coarsely chopped red onion
2 1/2 tsp. curry powder
1/2 tsp. sea salt (or more...I think 1 1/2 tsp. is more like it)
1/2 tsp. crushed red pepper
1 large sweet potato, peeled and diced into 1/2" pieces
1 can (14 oz.) coconut milk
2 Tbsp. fresh chopped cilantro
2 green onions chopped
Heat 1 Tbsp. olive oil in a lareg Dutch Oven over med-high heat (I used a large non-stick frying pan with a lid and it worked just fine). Season chicken with salt and pepper. Saute 5-7 minutes until center is no longer pink. Remove chicken from pan and cover.
Add remaining oil to Dutch over. Saute shallots and onion 3-5 min. Add spices and salt. Add potatoes and coconut milk; bring to a boil. Cover, reduce heat to med-low and simmer 10 minutes. While simmering, dice chicken.
Add chicken to curry; simmer 5 more minutes, or until potatoes are cooked through. Top with green onion and cilantro. Serve over jasmine rice.
2 Tbsp. olive oil
1 lb. chicken breast tenders (or any kind of chicken really)
2 large shallots, finely sliced (I sustituted 1/4 c. sweet onion and 3 garlic cloves here)
1/2 c. coarsely chopped red onion
2 1/2 tsp. curry powder
1/2 tsp. sea salt (or more...I think 1 1/2 tsp. is more like it)
1/2 tsp. crushed red pepper
1 large sweet potato, peeled and diced into 1/2" pieces
1 can (14 oz.) coconut milk
2 Tbsp. fresh chopped cilantro
2 green onions chopped
Heat 1 Tbsp. olive oil in a lareg Dutch Oven over med-high heat (I used a large non-stick frying pan with a lid and it worked just fine). Season chicken with salt and pepper. Saute 5-7 minutes until center is no longer pink. Remove chicken from pan and cover.
Add remaining oil to Dutch over. Saute shallots and onion 3-5 min. Add spices and salt. Add potatoes and coconut milk; bring to a boil. Cover, reduce heat to med-low and simmer 10 minutes. While simmering, dice chicken.
Add chicken to curry; simmer 5 more minutes, or until potatoes are cooked through. Top with green onion and cilantro. Serve over jasmine rice.
Friday, May 29, 2009
Easy Grilled Tri-Tip
Ever since our recent trip to Northern California (close to where Seth served his LDS mission) Seth has rediscovered his love of Tri-Tip...so much so that he scoped it out at Costco and popped it in the cart. Tri-tip is a bit on the pricey end when you aren't buying it on sale in Cali and you usually have to ask the butcher for it specifically around here because they don't stock it in their displays, but Seth loves it and that makes it worth it! We have done the same sort of thing with London Broil, though, and it turns out so delicious (and is easier to get right on the grill) for about $2/lb. instead of $5. We tried a recipe from allrecipies.com with our own adjustments and marinated it in the fridge for 4 days. Melt-in-your-mouth meat! My brother, who has never eaten a bite of any kind of roast or steak in his life (I know - total wierdo), was lured in by the yummy aroma enough to try a bite and admitted that it was pretty darn good!
1/4 cup soy sauce (or teryaki or Worchestershire)
1/4 cup olive oil
2 Tbsp water (I substituted 1 Tbsp. water and 1 Tbsp. Worchestershire)
4 cloves of garlic (pressed)
black pepper to taste
4 lbs. Tri-Tip (I think ours was just over 2 lbs.)
kosher salt
Rub the meat with kosher salt. Combine first 5 ingredients in a bowl. Place meat in a large ziploc bag and pour marinade in with it. Grill for about 20 minutes on each side (make sure you don't overcook...I am a medium to medium-well girl myself, but the thick roasts on the grill need to be medium or rarer! A little pink in the middle is neccesary - not chewy, just pink). When finished on the grill, place in a foil tent for 10 minutes before slicing and serving. (Tri-tip is served in thincut slices). Our kids LOVE this and it is perfect for a backyard BBQ, though we can eat nearly the whole roast - just the 4 of us!
Happy Grilling!
1/4 cup soy sauce (or teryaki or Worchestershire)
1/4 cup olive oil
2 Tbsp water (I substituted 1 Tbsp. water and 1 Tbsp. Worchestershire)
4 cloves of garlic (pressed)
black pepper to taste
4 lbs. Tri-Tip (I think ours was just over 2 lbs.)
kosher salt
Rub the meat with kosher salt. Combine first 5 ingredients in a bowl. Place meat in a large ziploc bag and pour marinade in with it. Grill for about 20 minutes on each side (make sure you don't overcook...I am a medium to medium-well girl myself, but the thick roasts on the grill need to be medium or rarer! A little pink in the middle is neccesary - not chewy, just pink). When finished on the grill, place in a foil tent for 10 minutes before slicing and serving. (Tri-tip is served in thincut slices). Our kids LOVE this and it is perfect for a backyard BBQ, though we can eat nearly the whole roast - just the 4 of us!
Happy Grilling!
Canning Recipes
I am getting excited for this year's canning and preserving season! I dipped my toes in last year and was hooked. This year, I am more excited than ever about my growing garden (and I probably went a little overboard with all that we planted) because I know that we will be able to enjoy the harvest throughout the coming year.So I am looking for new recipes and I need your help! I am specifically after a strawberry sauce recipe that is canning friendly and the best recipe for canning tomatoes and tomato sauce, but post any canning/preserving recipes you want to share! Happy growing season!
Mrs. Field's Chocolate Chip Cookies
This is my go-to chocolate chip cookie recipe from my mom. Recently I decided that I was sick of spending the $$ on the break and bake cookie dough from the grocery store and thought I would try freezing my own cookie dough. It was perfect! I made this recipe (which makes SOOO many cookies) and baked 2 dozen for the family to enjoy and then froze the rest of the dough. When I made the next batch from the frozen dough they worked great too. I think I am going to try putting the dough in the flexible ice cube trays from Ikea next time I do it so they are ready to go directly onto the cookie sheet! I LOVE flexible ice cube trays from IKEA!
1 lb. butter (no one said these were healthy...only that they were yummy!)
2 cups brown sugar
1 1/2 cups white sugar
3 eggs
2 tsp. vanilla
6 cups flour
1 1/2 tsp. salt
1 1/2 tsp. baking soda
3 cups chocolate chips
3 cups nuts (optional)
*you could also substitute raisins and oatmeal for chips and nuts
Bake at 350 degrees for 8-10 minutes.
Ha Ha...that is truly what my Mom's recipe card says...she isn't one for detailed directions! I am though...so here is my instruction.
Cream butter and sugars. Add eggs and vanilla. Mix well. Add salt and baking soda and half of flour. Mix well. Add remaining flour. When combined stir in chips and nuts.
Roll into balls and place on greased cookie sheet. Bake at 350 degrees for 8-10 minutes. remove from oven when still slightly doughy in the center. Let stand on cookie sheet for about 30 seconds and move cookies onto a paper towel until cooled. This is my secret to soft, but fully cooked cookies. You maky have to experiment a bit to get it perfect, but when you do it will be well worth it! :)
1 lb. butter (no one said these were healthy...only that they were yummy!)
2 cups brown sugar
1 1/2 cups white sugar
3 eggs
2 tsp. vanilla
6 cups flour
1 1/2 tsp. salt
1 1/2 tsp. baking soda
3 cups chocolate chips
3 cups nuts (optional)
*you could also substitute raisins and oatmeal for chips and nuts
Bake at 350 degrees for 8-10 minutes.
Ha Ha...that is truly what my Mom's recipe card says...she isn't one for detailed directions! I am though...so here is my instruction.
Cream butter and sugars. Add eggs and vanilla. Mix well. Add salt and baking soda and half of flour. Mix well. Add remaining flour. When combined stir in chips and nuts.
Roll into balls and place on greased cookie sheet. Bake at 350 degrees for 8-10 minutes. remove from oven when still slightly doughy in the center. Let stand on cookie sheet for about 30 seconds and move cookies onto a paper towel until cooled. This is my secret to soft, but fully cooked cookies. You maky have to experiment a bit to get it perfect, but when you do it will be well worth it! :)
Dale's Root Beer Cookies
This recipe came from one of Seth's neighbors and came with rave reviews...I made it tonight with the kids, but I had to substitute some ingredients and got some measurements wrong (that's cooking with kids for you) so I don't know what they should really taste like, but they were pretty good. Bet they are really yummy when you get everything right.
Cookies:
2 cups brown sugar
1 cup butter or margarine
2 eggs
1/2 cup buttermilk*
2 tsp. root beer extract
2 1/2 - 2 3/4 cups flour
1 tsp. baking soda
1 tsp. salt
Cream butter and sugar together. Add eggs; mix well. Add extract. Add dry ingredients and buttermilk. Mix well. Bake at 400 degrees for 6-8 minutes. When cool, frost with root beer frosting.
*Buttermilk substitute: 1 1/2 tsp vinegar or lemon juice plus milk to make 1/2 cup. Allow to sit 5 minutes before adding to recipe.
Root Beer Frosting
3 cups powdered sugar
2 tsp. root beer extract
1/2 cup butter or margarine
3 Tbsp. hot water
Mix well. The key is to wait until cookies are cool before frosting.
You could also try this recipe with other flavors: cherry, orange, mint, etc.
Cookies:
2 cups brown sugar
1 cup butter or margarine
2 eggs
1/2 cup buttermilk*
2 tsp. root beer extract
2 1/2 - 2 3/4 cups flour
1 tsp. baking soda
1 tsp. salt
Cream butter and sugar together. Add eggs; mix well. Add extract. Add dry ingredients and buttermilk. Mix well. Bake at 400 degrees for 6-8 minutes. When cool, frost with root beer frosting.
*Buttermilk substitute: 1 1/2 tsp vinegar or lemon juice plus milk to make 1/2 cup. Allow to sit 5 minutes before adding to recipe.
Root Beer Frosting
3 cups powdered sugar
2 tsp. root beer extract
1/2 cup butter or margarine
3 Tbsp. hot water
Mix well. The key is to wait until cookies are cool before frosting.
You could also try this recipe with other flavors: cherry, orange, mint, etc.
Green Chili Quiche - Super Duper Easy
Another delightful dish found while perusing blogs. I made this for Brynn's blessing and it was such a hit that I had to send out many emails with the recipe. I thought I had already posted it, but apparently not, so sorry for holding out on you!
Also, you can make the mixture in advance and freeze it so all you have to do is defrost and bake. It makes 10-12 servings, so I usually half the recipe when I am making it for my little family for breakfast.
10 eggs
1/2 cup flour
1 tsp. baking soda
1/2 tsp. salt
1 pint small curd cottage cheese
1 lb. monterey jack cheese (other kinds of cheese can be substituted as well)
1/2 cup melted butter
1 small can diced green chilies
Blend eggs, flour, baking soda and salt. Mix well. Stir in remaining ingredients. Bake in a 9x13 pan for 35-45 minutes at 350 degrees. Serve with sour cream and salsa or by itself. I like to serve it alone...just because I am boring that way. I have added bacon (fresh or the refrigerated bacon bits from costco) and it is really yummy. You could try lots of variations and I bet they would be good: spinach, sausage, etc. If you try something delicious let me know!
Also, you can make the mixture in advance and freeze it so all you have to do is defrost and bake. It makes 10-12 servings, so I usually half the recipe when I am making it for my little family for breakfast.
10 eggs
1/2 cup flour
1 tsp. baking soda
1/2 tsp. salt
1 pint small curd cottage cheese
1 lb. monterey jack cheese (other kinds of cheese can be substituted as well)
1/2 cup melted butter
1 small can diced green chilies
Blend eggs, flour, baking soda and salt. Mix well. Stir in remaining ingredients. Bake in a 9x13 pan for 35-45 minutes at 350 degrees. Serve with sour cream and salsa or by itself. I like to serve it alone...just because I am boring that way. I have added bacon (fresh or the refrigerated bacon bits from costco) and it is really yummy. You could try lots of variations and I bet they would be good: spinach, sausage, etc. If you try something delicious let me know!
Homemade Granola
I saw this recipe a couple of months ago on one of the many many craft blogs that I read and now I can't remember which one so I can give them credit, but it is so easy and so yummy...not to mention WAAAY cheaper than store-bought granola. There is so much you can do with it too...eat it as cereal, add some m&ms, nuts and craisins to make trail mix, or add it to yogurt and fruit for a yummy parfait. I plan to try some variations on the recipe to change things up...maybe add coconut, cashews and dried mango for a tropical version or almonds and dried raspberries and blueberries for a version that just sounds really yummy!
Enjoy!
7 cups old fashioned oats
1 cup wheat germ (I used wheat bran instead - found it at Sunflower Market in the bulk section)
1 cup flour
1/2 cup brown sugar
1/8 cup cinnamon
1 cup oil
1 cup honey (I ran out of honey mid-recipe and made it with just 1/4 cup last time and it was still yummy, just not as many clusters)
1/4 water
2 Tbsp. vanilla
1/2 tsp salt
Mix all ingredients and spread on a greased cookie sheet (I lined my cookie sheet with parchment paper for easier cleanup). Bake at 325 degrees for 20 minutes. Stir and bake another 15 minutes. Scrape the bottom of cookie sheet as soon as it is doneto prevent sticking (not neccesary if using parchment paper).
Added bonus: your house will smell all cinnamony and delicious!!! :)
Enjoy!
7 cups old fashioned oats
1 cup wheat germ (I used wheat bran instead - found it at Sunflower Market in the bulk section)
1 cup flour
1/2 cup brown sugar
1/8 cup cinnamon
1 cup oil
1 cup honey (I ran out of honey mid-recipe and made it with just 1/4 cup last time and it was still yummy, just not as many clusters)
1/4 water
2 Tbsp. vanilla
1/2 tsp salt
Mix all ingredients and spread on a greased cookie sheet (I lined my cookie sheet with parchment paper for easier cleanup). Bake at 325 degrees for 20 minutes. Stir and bake another 15 minutes. Scrape the bottom of cookie sheet as soon as it is doneto prevent sticking (not neccesary if using parchment paper).
Added bonus: your house will smell all cinnamony and delicious!!! :)
Thursday, April 16, 2009
Browned Butter and Parmesan Pasta
The other night I needed a quick and easy solution for dinner, but didn't want any of my normal "go-to" quick meals. So, I looked in my fridge and cupboards and came up with this delicious dish, taking a cue from one of my favorite dishes at Spaghetti Factory - Spaghetti with Browned Butter and Mazithra Cheese. Hope you enjoy!
2-3 Tbsp. butter
1 package pasta (I used Gemelli, but you could use anything), cooked according to package directions
1 1/2 - 2 cups shredded parmesan cheese (Mazithra would be much better if you can find it)
1-2 cups broccoli
Salt and Pepper to taste
Melt butter in a small frying pan and cook until it turns brown. Mix pasta, cheese and broccoli together in a large serving bowl. Pour browned butter over the top and stir until combined. Salt and pepper to taste. Serve hot.
This is a very versatile recipe. Change up the pasta or veggie with what you have on hand. Would be great topped with grilled chicken.
2-3 Tbsp. butter
1 package pasta (I used Gemelli, but you could use anything), cooked according to package directions
1 1/2 - 2 cups shredded parmesan cheese (Mazithra would be much better if you can find it)
1-2 cups broccoli
Salt and Pepper to taste
Melt butter in a small frying pan and cook until it turns brown. Mix pasta, cheese and broccoli together in a large serving bowl. Pour browned butter over the top and stir until combined. Salt and pepper to taste. Serve hot.
This is a very versatile recipe. Change up the pasta or veggie with what you have on hand. Would be great topped with grilled chicken.
Monday, April 13, 2009
Lemon Bars
For part of our family's Easter feast last night, I made these simple and tasty lemon bars and some carrot cake cupcakes, which I'll post later. These were easy and pretty quick, thanks to a cake mix.
1 pkg. lemon cake mix (or you could use yellow cake mix, but it won't be as lemon-y)
3 eggs, divided
1/2 cup butter flavored shortening
1/2 cup granulated sugar
1/4 cup lemon juice (about 1 large lemon)
2 tsp. lemon zest (about 1 large lemon's zest)
1/2 tsp. baking powder
1/4 tsp. salt
powdered sugar, for garnish
1. Preheat oven to 350. Lightly grease a 13x9 baking pan.
2. Combine cake mix, 1 egg, and shortening in a large mixing bowl. Beat at low speed with mixer until coarse crumbs form. Reserve 1 cup. Pat remaining mixture into baking pan. Bake at 350 for 15 minutes until lightly browned.
3. Combine remaining 2 eggs, sugar, lemon juice, lemon zest, baking powder, and salt in another mixing bowl. Beat at medium speed until light and foamy. Pour over hot crust, then sprinkle reserved crumbs over the top.
4. Bake at 350 for 15 minutes until lightly browned.
5. Cool completely, the sprinkle with powdered sugar before serving.
1 pkg. lemon cake mix (or you could use yellow cake mix, but it won't be as lemon-y)
3 eggs, divided
1/2 cup butter flavored shortening
1/2 cup granulated sugar
1/4 cup lemon juice (about 1 large lemon)
2 tsp. lemon zest (about 1 large lemon's zest)
1/2 tsp. baking powder
1/4 tsp. salt
powdered sugar, for garnish
1. Preheat oven to 350. Lightly grease a 13x9 baking pan.
2. Combine cake mix, 1 egg, and shortening in a large mixing bowl. Beat at low speed with mixer until coarse crumbs form. Reserve 1 cup. Pat remaining mixture into baking pan. Bake at 350 for 15 minutes until lightly browned.
3. Combine remaining 2 eggs, sugar, lemon juice, lemon zest, baking powder, and salt in another mixing bowl. Beat at medium speed until light and foamy. Pour over hot crust, then sprinkle reserved crumbs over the top.
4. Bake at 350 for 15 minutes until lightly browned.
5. Cool completely, the sprinkle with powdered sugar before serving.
Thursday, April 2, 2009
Super Soft Chocolate Chip Cookies
This recipe uses 1/2 the butter and they are SO soft!
Cream the following ingredients:
1/2 cup softened butter
3 oz Apple Sauce (the individual containers work great)
1 package sugar-free jello (vanilla, cheesecake, etc)
3/4 cup Sugar
3/4 cup Brown Sugar
1 tsp vanilla
Mix in:
2 eggs (whip one egg in, then the 2nd)
1 tsp salt
1 tsp baking soda
2 1/2 cup flour
Add chocolate chips~ Try using half semi-sweet and half milk chocolate.
The dough will be a little sticky but if you chill it before you roll it, it turns out just fine.
Bake at 350 for 9-11 minutes.
Cream the following ingredients:
1/2 cup softened butter
3 oz Apple Sauce (the individual containers work great)
1 package sugar-free jello (vanilla, cheesecake, etc)
3/4 cup Sugar
3/4 cup Brown Sugar
1 tsp vanilla
Mix in:
2 eggs (whip one egg in, then the 2nd)
1 tsp salt
1 tsp baking soda
2 1/2 cup flour
Add chocolate chips~ Try using half semi-sweet and half milk chocolate.
The dough will be a little sticky but if you chill it before you roll it, it turns out just fine.
Bake at 350 for 9-11 minutes.
Tuesday, March 24, 2009
Summer Poppyseed Salad
I am a big fruity salad fan, so this is one of my favorites.
Combine in a large salad bowl:
Romaine or green leaf lettuce
1 can mandarin oranges
1 avocado, chopped into bite sized pieces
1 apple, chopped into bite-sized pieces
1/4 cup slivered almonds
1/2 cup celery, chopped
1/4 dried cranberries
1/2 cup blue cheese or gorgonzola crumbles
Dressing:
1/2 cup sugar
1 tsp onion flakes or crushed onion
1/2 tsp. salt
1 cup vegetable oil
1/3 cup apple cider vinegar
1 tsp. dry mustard
3/4 tsp. poppy seeds
Pour dressing over salad and toss immediately before serving.
Combine in a large salad bowl:
Romaine or green leaf lettuce
1 can mandarin oranges
1 avocado, chopped into bite sized pieces
1 apple, chopped into bite-sized pieces
1/4 cup slivered almonds
1/2 cup celery, chopped
1/4 dried cranberries
1/2 cup blue cheese or gorgonzola crumbles
Dressing:
1/2 cup sugar
1 tsp onion flakes or crushed onion
1/2 tsp. salt
1 cup vegetable oil
1/3 cup apple cider vinegar
1 tsp. dry mustard
3/4 tsp. poppy seeds
Pour dressing over salad and toss immediately before serving.
Crock Pot Barbeque Beef Sandwiches
I found this recipe in a magazine at my doctor's office and tried it last night. It was so yummy and so easy. A new favorite for us!
3 lb. roast, well trimmed
1/2 cup cola (I used Dr. Pepper)
3/4 cup ketchup
1 Tbsp. Dijon Mustard
1 Tbsp. Worcestershire Sauce
3 Tbsp. Corn Starch
1/2 cup warm water
8 Hoagie Buns
Place roast in crock pot. In a separate bowl combine cola, ketchup, mustard and worchestershire sauce. Pour over meat. Cook on low for 8-10 hours. About 15-20 minutes before serving, mix corn starch and warm water and pour into sauce to thicken it up. Slice meat thinly and serve on buns. Yum!
3 lb. roast, well trimmed
1/2 cup cola (I used Dr. Pepper)
3/4 cup ketchup
1 Tbsp. Dijon Mustard
1 Tbsp. Worcestershire Sauce
3 Tbsp. Corn Starch
1/2 cup warm water
8 Hoagie Buns
Place roast in crock pot. In a separate bowl combine cola, ketchup, mustard and worchestershire sauce. Pour over meat. Cook on low for 8-10 hours. About 15-20 minutes before serving, mix corn starch and warm water and pour into sauce to thicken it up. Slice meat thinly and serve on buns. Yum!
Tuesday, March 17, 2009
Taco Soup
So I am done with Girlfriends Kitchen and have started cooking again. This is my first recipe contribution. It is a crockpot hamburger recipe. Sorry I am month late since this was a February request.
1/2 lb browned hamburger
1 can kidney beans
1 can pork and beans
1 can stewed tomatoes
1 can tomato sauce
1/4 pkg of taco seasoning
Combine above ingredients in crock pot. Cook on low 4 -6 hours. Serve over tortilla chips with shredded cheese and sour cream on top.
1/2 lb browned hamburger
1 can kidney beans
1 can pork and beans
1 can stewed tomatoes
1 can tomato sauce
1/4 pkg of taco seasoning
Combine above ingredients in crock pot. Cook on low 4 -6 hours. Serve over tortilla chips with shredded cheese and sour cream on top.
Saturday, March 14, 2009
Crock Pot Hawaiian Haystacks
I wanted to make Hawaiian Haystacks for the kids because I knew they would love piling on the toppings, but wanted something with quick prep, so I experimented in the crock pot and it turned out fantastic. If you have any suggestions for making the recipe better since I am no cooking expert, feel free to add your thoughts in the comments.
1 lb. chicken breasts or tenders cut into bite sized pieces (I am lazy and just used my serving spoon to shred tenders into smaller pieces right before serving)
2 cans cream of chicken soup
1 cup sour cream
1 1/2 cup water
cooked white rice
toppings (chopped or diced):
tomatoes
celery
green peppers
pineapple
mandarin oranges
olives
water chestnuts
grated cheese
coconut
almonds
crunchy chow mein noodles
Line bottom of crock pot with raw chicken. In a separate bowl, combine soup, sour cream, and water in a small bowl and stir until mixed. Pour soup mixture over chicken and cook on low for 6-8 hours.
To assemble the haystack, put a pile of rice on your plate, cover with chicken and sauce, top with cheese (so it will melt) and whatever other toppings you wish (I put everything in small bowls and let everyone top their own with the stuff they like). Enjoy!
1 lb. chicken breasts or tenders cut into bite sized pieces (I am lazy and just used my serving spoon to shred tenders into smaller pieces right before serving)
2 cans cream of chicken soup
1 cup sour cream
1 1/2 cup water
cooked white rice
toppings (chopped or diced):
tomatoes
celery
green peppers
pineapple
mandarin oranges
olives
water chestnuts
grated cheese
coconut
almonds
crunchy chow mein noodles
Line bottom of crock pot with raw chicken. In a separate bowl, combine soup, sour cream, and water in a small bowl and stir until mixed. Pour soup mixture over chicken and cook on low for 6-8 hours.
To assemble the haystack, put a pile of rice on your plate, cover with chicken and sauce, top with cheese (so it will melt) and whatever other toppings you wish (I put everything in small bowls and let everyone top their own with the stuff they like). Enjoy!
Thursday, March 12, 2009
Easy Roasted Vegetables
This recipe is a no-brainer, delicious, and super convenient since it has both your starch and veggies all in one. My husband, who is really picky, liked them so much that he's requested this dish 3 Sundays in a row! It also makes a ton--way too much for our small family--but I save the leftovers to puree with chicken broth into a vegetable soup.
2 large Russet potatoes
4-5 carrots
2 parsnips
1/2 bag frozen pearl onions, defrosted
2 Tbs. olive oil
1 Tbs. McCormick's Montreal Steak Seasoning (or a mix of 1 tsp. salt, 1 tsp. pepper, and 1 tsp. garlic powder)
Other substitutes:
Butternut squash
Sweet potatoes
Preheat oven to 425. Dice vegetables into large bite size pieces. Make sure you cut everything relatively similar in size, and a little larger than you normally would since the veggies will shrink up a lot when they roast. Toss all veggies onto a rimmed cookie sheet that has been sprayed with Pam. Drizzle with oil and sprinkle with seasoning. Toss until well coated, then spread into 1 layer. Roast for about 40 minutes or until veggies are tender, turning once with a spatula about halfway through the cook time. If you like extra crispy, browned veggies, broil for an additional 1-3 minutes.
2 large Russet potatoes
4-5 carrots
2 parsnips
1/2 bag frozen pearl onions, defrosted
2 Tbs. olive oil
1 Tbs. McCormick's Montreal Steak Seasoning (or a mix of 1 tsp. salt, 1 tsp. pepper, and 1 tsp. garlic powder)
Other substitutes:
Butternut squash
Sweet potatoes
Preheat oven to 425. Dice vegetables into large bite size pieces. Make sure you cut everything relatively similar in size, and a little larger than you normally would since the veggies will shrink up a lot when they roast. Toss all veggies onto a rimmed cookie sheet that has been sprayed with Pam. Drizzle with oil and sprinkle with seasoning. Toss until well coated, then spread into 1 layer. Roast for about 40 minutes or until veggies are tender, turning once with a spatula about halfway through the cook time. If you like extra crispy, browned veggies, broil for an additional 1-3 minutes.
Saturday, February 28, 2009
"Fancy" Whole Wheat Pizza
I like this the best when we roll the crust to really thin. Ethan normally doesn't like home made pizza, but he said he really liked this. Even Ava liked it...
"Fancy" Whole Wheat Pizza
Crust:
2/3 C water
¼ oz. pkg. active dry yeast
¾ tsp sugar
¾ C all-purpose flour
¾ C whole wheat flour
¾ tsp sea salt
1 Tbsp extra-virgin oil
Cornmeal
1. Stir the yeast, sugar, and water together and set aside for 5 minutes.
2. Combine flours and salt together (you can do this by hand or with a food processor)
3. Pour in yeast mixture and oil continuing to mix with hands (or pulse with processor) until a shaggy dough is formed.
4. Transfer dough to a floured surface and knead for 5 minutes until dough is elastic.
5. Place dough in a large oiled bowl. Cover with a dampened towel. Let rise in warm, draft-free area until doubled in volume, about 1 hour.
6. Punch down dough to deflate, cover, and let rise for 30 minutes more.
7. Transfer dough to floured surface and roll out to desired size.
8. Transfer dough to a pizza pan dusted with cornmeal
Toppings:
Tomato sauce
Italian seasoning
Crumbled Feta Cheese
Onion
Fresh Spinach
Fresh Mushrooms
1. Saute onion, spinach, and mushrooms in some olive oil until spinach wilts and onions are tender.
2. Sprinkle sauce with desired amount of seasoning. Spread on pizza dough.
3. Spread cheese then top with sautéed mix.
4. Bake at 500 degrees for 10-13 minutes.
"Fancy" Whole Wheat Pizza
Crust:
2/3 C water
¼ oz. pkg. active dry yeast
¾ tsp sugar
¾ C all-purpose flour
¾ C whole wheat flour
¾ tsp sea salt
1 Tbsp extra-virgin oil
Cornmeal
1. Stir the yeast, sugar, and water together and set aside for 5 minutes.
2. Combine flours and salt together (you can do this by hand or with a food processor)
3. Pour in yeast mixture and oil continuing to mix with hands (or pulse with processor) until a shaggy dough is formed.
4. Transfer dough to a floured surface and knead for 5 minutes until dough is elastic.
5. Place dough in a large oiled bowl. Cover with a dampened towel. Let rise in warm, draft-free area until doubled in volume, about 1 hour.
6. Punch down dough to deflate, cover, and let rise for 30 minutes more.
7. Transfer dough to floured surface and roll out to desired size.
8. Transfer dough to a pizza pan dusted with cornmeal
Toppings:
Tomato sauce
Italian seasoning
Crumbled Feta Cheese
Onion
Fresh Spinach
Fresh Mushrooms
1. Saute onion, spinach, and mushrooms in some olive oil until spinach wilts and onions are tender.
2. Sprinkle sauce with desired amount of seasoning. Spread on pizza dough.
3. Spread cheese then top with sautéed mix.
4. Bake at 500 degrees for 10-13 minutes.
Sunday, February 22, 2009
Homemade Mayonaisse
This stuff is great!
3 egg yolks, beaten
1 Tbsp. lemon juice
2 C. canola oil
salt to taste
beat egg yolks. Add lemon juice and salt. While beating (with electric beaters), VERY slowly drizzle the oil in. As the mixture begins to thicken, continue adding the oil and beating constantly until all the oil is incorporated. If the mixture is too thick, you can add a bit of water and beat it in until soft and fluffy.
Store in air-tight container and refridgerate.
variations:
-substitute 1/4 cup of the oil with Olive oil
-Add 1 tsp of yellow mustard, or deli mustard
-Miracle Whip: Add 1 Tbsp. white vinegar for the lemon juice, and 2 tsp sugar
3 egg yolks, beaten
1 Tbsp. lemon juice
2 C. canola oil
salt to taste
beat egg yolks. Add lemon juice and salt. While beating (with electric beaters), VERY slowly drizzle the oil in. As the mixture begins to thicken, continue adding the oil and beating constantly until all the oil is incorporated. If the mixture is too thick, you can add a bit of water and beat it in until soft and fluffy.
Store in air-tight container and refridgerate.
variations:
-substitute 1/4 cup of the oil with Olive oil
-Add 1 tsp of yellow mustard, or deli mustard
-Miracle Whip: Add 1 Tbsp. white vinegar for the lemon juice, and 2 tsp sugar
Monday, February 9, 2009
Red Pepper Chicken
I found this recipe and tried it yesterday for Sunday dinner. It was so yummy and absoutely delicious. I served it over rice and with corn on the side. A side note - I hear you can find roasted red peppers at the dollar store in a little smaller jar, but they would still work just fine. Enjoy!
4 boneless, skinless, chicken breast halves or 1 1/2 lbs. chicken tenders
1 can (15 oz) black beans, rinsed and drained
1 jar (15 oz) roasted red peppers, undrained
1 can (14.5 oz) Mexican stewed tomatoes, undrained
1 large onion, chopped
1/2 tsp salt
Pepper to taste
Place the chicken in a slow cooker. In a bowl, combine the beans, red peppers, tomatoes, onion, salt, and pepper (or just add them directly to the crock pot and stir everything together). Pour over chicken. Cover and cook on low for 6 hours or until chicken juices run clear.
4 boneless, skinless, chicken breast halves or 1 1/2 lbs. chicken tenders
1 can (15 oz) black beans, rinsed and drained
1 jar (15 oz) roasted red peppers, undrained
1 can (14.5 oz) Mexican stewed tomatoes, undrained
1 large onion, chopped
1/2 tsp salt
Pepper to taste
Place the chicken in a slow cooker. In a bowl, combine the beans, red peppers, tomatoes, onion, salt, and pepper (or just add them directly to the crock pot and stir everything together). Pour over chicken. Cover and cook on low for 6 hours or until chicken juices run clear.
Easy Quiche
Easy Quiche
1/4 C. Melted Butter
1 1/2 C. Milk
1 tsp. Salt
dash pepper
3 eggs
1/2 C. Bisquick mix
1 C. shredded cheese (cheddar, swiss, or pepper jack)
Additional optional add-ins:
1/2 C. crumbled bacon (great with cheddar cheese)
1 C. chopped Spinach and 1/2 Can quartered artichoke hearts, cut in pieces (great with pepper jack cheese)
1/2 C. cubed ham, (swiss cheese)
Chopped Spinach, tomatoes, mushrooms with swiss cheese and blue cheese crumbles
Preheat oven. Mix first 5 ingred. together, then stir in bisquick and additional items (save a little cheese for topping). Pour into greased 9" pan. Top with a little cheese and bake about 45 minutes, or until puffy in center, and golden around edges and top. Let cool for about 10 minutes before serving.
1/4 C. Melted Butter
1 1/2 C. Milk
1 tsp. Salt
dash pepper
3 eggs
1/2 C. Bisquick mix
1 C. shredded cheese (cheddar, swiss, or pepper jack)
Additional optional add-ins:
1/2 C. crumbled bacon (great with cheddar cheese)
1 C. chopped Spinach and 1/2 Can quartered artichoke hearts, cut in pieces (great with pepper jack cheese)
1/2 C. cubed ham, (swiss cheese)
Chopped Spinach, tomatoes, mushrooms with swiss cheese and blue cheese crumbles
Preheat oven. Mix first 5 ingred. together, then stir in bisquick and additional items (save a little cheese for topping). Pour into greased 9" pan. Top with a little cheese and bake about 45 minutes, or until puffy in center, and golden around edges and top. Let cool for about 10 minutes before serving.
Friday, January 9, 2009
Baked Potato Soup
This is from the Taste of Home cookbook. It's not very light, but definitely comforting on a cold, snowy night.
In a large saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese. Yield: 10 servings.
Ideas for lightening the recipe:
--Use 1/3 cup butter and 1/3 cup olive oil
--Use 3 cups 2% milk and 3 cups chicken broth
--Use fat free sour cream
--Use reduced fat cheese
--Use turkey bacon
- 4 large baking potatoes (about 2-3/4 pounds)
- 2/3 cup butter
- 2/3 cup all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon white pepper
- 6 cups milk
- 1 cup (8 ounces) sour cream
- 1/4 cup thinly sliced green onions
- 10 bacon strips, cooked and crumbled
- 1 cup (4 ounces) shredded cheddar cheese
Directions:
Bake potatoes at 350° for 65-75 minutes or until tender; cool completely. Peel and cube potatoes.In a large saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese. Yield: 10 servings.
Ideas for lightening the recipe:
--Use 1/3 cup butter and 1/3 cup olive oil
--Use 3 cups 2% milk and 3 cups chicken broth
--Use fat free sour cream
--Use reduced fat cheese
--Use turkey bacon
Tuesday, January 6, 2009
Easy Broccoli Cheese Soup
This soup is easy, ready in about 10-15 minutes, and tastes great! It makes a lot too (I doubled the recipe for a Relief Society dinner for 30 sisters), but it reheats well.
1 medium onion, chopped
6 Tbs. butter
6 Tbs. unsifted flour
3 cups water
5 cups fresh broccoli, cut into large bite-size pieces
4 chicken bouillon cubes
1 Tbsp. Worcestershire sauce
4 cups shredded cheddar cheese
2 cups half & half
In a large pot, cook onion in butter until tender; stir in flour until smooth. Slowly add the water while whisking. Then add bouillon cubes, broccoli, and Worcestershire sauce. Don't worry, it will look like a lot of broccoli and not a lot of liquid. Bring to a gentle boil over medium-high heat, then reduce heat to simmer. Cook and stir until slightly thickened and broccoli is tender, about 10 minutes. Remove from heat, and slowly add half & half. Then add cheese one handful at a time, stirring each addition until melted before adding the next handful. Return to the lowest heat setting possible until ready to serve, stirring occasionally. Be careful not to let the soup boil once you've added the cheese, or it will curdle and separate.
1 medium onion, chopped
6 Tbs. butter
6 Tbs. unsifted flour
3 cups water
5 cups fresh broccoli, cut into large bite-size pieces
4 chicken bouillon cubes
1 Tbsp. Worcestershire sauce
4 cups shredded cheddar cheese
2 cups half & half
In a large pot, cook onion in butter until tender; stir in flour until smooth. Slowly add the water while whisking. Then add bouillon cubes, broccoli, and Worcestershire sauce. Don't worry, it will look like a lot of broccoli and not a lot of liquid. Bring to a gentle boil over medium-high heat, then reduce heat to simmer. Cook and stir until slightly thickened and broccoli is tender, about 10 minutes. Remove from heat, and slowly add half & half. Then add cheese one handful at a time, stirring each addition until melted before adding the next handful. Return to the lowest heat setting possible until ready to serve, stirring occasionally. Be careful not to let the soup boil once you've added the cheese, or it will curdle and separate.
Soups
I am so excited to see some new recipes on here! I've been thinking of trying something new and exciting on here - seasonal requests. I will post a call for recipes based on the season, holiday or event and anyone who wants to can post any recipes they have. Feel free to keep posting anything and everything you want to on a whim, this is just a way to get us all thinking and keep us from feeling like we need to post all of our recipes at once!
So, since it is officially freezing cold in good old Salt Lake City, Utah, this is a call for soups. If you have a favorite soup, post the recipe here for all to enjoy! I am seriously lacking in the soup recipe department, so I only have one recipe of note and I have already posted it, but I will search for some new ones and let you know if I find any good ones!
Happy souping!
So, since it is officially freezing cold in good old Salt Lake City, Utah, this is a call for soups. If you have a favorite soup, post the recipe here for all to enjoy! I am seriously lacking in the soup recipe department, so I only have one recipe of note and I have already posted it, but I will search for some new ones and let you know if I find any good ones!
Happy souping!
Crab omelet
This decadent omelet is a perfect lazy Sunday morning entree, drizzled with a lemony hollandaise sauce.
4 eggs, beaten
1 C. shredded imitation crab flakes
¾ C. shredded cheese (cheddar, mont. Jack, or other)
Pinch of salt
2 T. oil for pan
Heat frying pan on med. with oil and pour in omelet eggs. Cover with lid for a minute or two, or until the eggs begin to firm up. Sprinkle ½ C. of the cheese and crab in center of omelet, fold over and recover, turning heat to low. (if necessary, add a little water to pan to help keep moist while cooking).
Remove omelet from heat and place on serving plate. Sprinkle with remaining cheese and cover with Hollandaise sauce.
Hollandaise sauce:
3 egg yolks, beaten
½ C. butter
1 T. + 1 tsp. Lemon juice
1/8 tsp salt
Dash white pepper
2 T. hot water
* for extra fancy omelet, top with steamed asparagus before adding saucy and cheese.
4 eggs, beaten
1 C. shredded imitation crab flakes
¾ C. shredded cheese (cheddar, mont. Jack, or other)
Pinch of salt
2 T. oil for pan
Heat frying pan on med. with oil and pour in omelet eggs. Cover with lid for a minute or two, or until the eggs begin to firm up. Sprinkle ½ C. of the cheese and crab in center of omelet, fold over and recover, turning heat to low. (if necessary, add a little water to pan to help keep moist while cooking).
Remove omelet from heat and place on serving plate. Sprinkle with remaining cheese and cover with Hollandaise sauce.
Hollandaise sauce:
3 egg yolks, beaten
½ C. butter
1 T. + 1 tsp. Lemon juice
1/8 tsp salt
Dash white pepper
2 T. hot water
* for extra fancy omelet, top with steamed asparagus before adding saucy and cheese.
Artichoke Chicken
Artichoke Chicken
For the chicken:
4 chicken breasts, boneless and skinless (can use chicken tenders, instead but double the number)
¼ c. flour for dusting chicken
Salt and pepper
¼ C. Olive Oil for pan
Split chicken breasts to half thickness. (if using tenders, omit splitting) Salt and pepper breasts. Lightly rub both sides with flour. Heat large skillet with olive oil. Place chicken into pan and cook on medium heat WITHOUT TURNING until you can see the bottom sides browning. (about 3 min.) Flip over and do the same on the other side. (breasts should be easy to turn if cooked until crisp on one side) Avoid over cooking chicken, as it will become tough. (cut center of breast to check for doneness. Chicken is done when it is white) Remove chicken from pan and place on serving plate. Cover with towel. Make sauce: (sauce can be made at same time if wanted)
*oven method: dust chicken with flour as above. Spray cookie sheet and place chicken on it. Spray tops of chicken breasts. Bake at 350 oven for 10-15 min. flip chicken over and bake for another 10 min. (lower fat, but harder to control tenderness of chicken)
Sauce:
1 half pint heavy whipping cream
1 pint half and half
1 Tbsp. Chopped Garlic
2 Tbsp. Butter
½ can artichoke hearts, quartered and drained
5 med. Mushrooms, sliced (or sliced zucchini, red pepper, or chopped spinach)
Salt and pepper to taste
3 Tbsp Corn Starch (thinned with water- for thickening sauce)
¼ C. white wine or cooking sherry
In saucepan, add all ingredients EXCEPT cooking wine and corn starch. Let cook on medium heat until mushrooms are tender. Add cornstarch mixture and stir until sauce is thickened. Add cooking wine and continue to cook on LOW heat. (if sauce is too thin, add more cornstarch and water mixture until desired thickness) Pour over chicken, garnish with grated parmesan cheese.
For the chicken:
4 chicken breasts, boneless and skinless (can use chicken tenders, instead but double the number)
¼ c. flour for dusting chicken
Salt and pepper
¼ C. Olive Oil for pan
Split chicken breasts to half thickness. (if using tenders, omit splitting) Salt and pepper breasts. Lightly rub both sides with flour. Heat large skillet with olive oil. Place chicken into pan and cook on medium heat WITHOUT TURNING until you can see the bottom sides browning. (about 3 min.) Flip over and do the same on the other side. (breasts should be easy to turn if cooked until crisp on one side) Avoid over cooking chicken, as it will become tough. (cut center of breast to check for doneness. Chicken is done when it is white) Remove chicken from pan and place on serving plate. Cover with towel. Make sauce: (sauce can be made at same time if wanted)
*oven method: dust chicken with flour as above. Spray cookie sheet and place chicken on it. Spray tops of chicken breasts. Bake at 350 oven for 10-15 min. flip chicken over and bake for another 10 min. (lower fat, but harder to control tenderness of chicken)
Sauce:
1 half pint heavy whipping cream
1 pint half and half
1 Tbsp. Chopped Garlic
2 Tbsp. Butter
½ can artichoke hearts, quartered and drained
5 med. Mushrooms, sliced (or sliced zucchini, red pepper, or chopped spinach)
Salt and pepper to taste
3 Tbsp Corn Starch (thinned with water- for thickening sauce)
¼ C. white wine or cooking sherry
In saucepan, add all ingredients EXCEPT cooking wine and corn starch. Let cook on medium heat until mushrooms are tender. Add cornstarch mixture and stir until sauce is thickened. Add cooking wine and continue to cook on LOW heat. (if sauce is too thin, add more cornstarch and water mixture until desired thickness) Pour over chicken, garnish with grated parmesan cheese.
Monday, January 5, 2009
Rainbow Ribbon Jell-O
This is a really fun Jell-O I always had as a kid on Christmas Eve, and it's become a family favorite with my in-laws too. It might seem labor intensive, but it's actually really easy as long as you get the timing right and you're planning to be home for a few hours. This year I did it in between wrapping gifts, so it wasn't a big deal at all.
6 small packages Jell-O, any color
** i.e., for Christmas, I do 3 raspberry and 3 lime, for the 4th of July I did 3 strawberry and 3 berry blue
For each layer:
Dissolve 1 package Jell-O in 1 cup boiling water. Divide into 2 separate bowls. To 1 bowl, add 3 tablespoons cold water. Mix together and pour into a 9 x 13 pan. Let set approximately 10-15 minutes in fridge, until it appears firm and isn't sticky to the touch. To the other bowl containing the other half, add 1/3 cup sour cream and beat with an electric mixer until smooth. When the transparent layer is set, spread sour cream layer over the top and let it set 10-15 minutes until firm (be more careful with this layer and make sure it's really set, since the transparent layer you'll be putting on top of it will be warm). Repeat with remaining boxes of Jell-O, alternating colors as desired (I usually do transparent red layer, sour cream red layer, transparent green layer, sour cream layer, etc.).
Just before serving, spread a small container of Cool Whip over the top.
6 small packages Jell-O, any color
** i.e., for Christmas, I do 3 raspberry and 3 lime, for the 4th of July I did 3 strawberry and 3 berry blue
For each layer:
Dissolve 1 package Jell-O in 1 cup boiling water. Divide into 2 separate bowls. To 1 bowl, add 3 tablespoons cold water. Mix together and pour into a 9 x 13 pan. Let set approximately 10-15 minutes in fridge, until it appears firm and isn't sticky to the touch. To the other bowl containing the other half, add 1/3 cup sour cream and beat with an electric mixer until smooth. When the transparent layer is set, spread sour cream layer over the top and let it set 10-15 minutes until firm (be more careful with this layer and make sure it's really set, since the transparent layer you'll be putting on top of it will be warm). Repeat with remaining boxes of Jell-O, alternating colors as desired (I usually do transparent red layer, sour cream red layer, transparent green layer, sour cream layer, etc.).
Just before serving, spread a small container of Cool Whip over the top.
Andes Mint Cookies
Ok, I know it's not the Christmas season anymore, but these are tasty enough to make any time of the year!
3/4 c butter
1 1/2 c brown sugar
2 T water
12 oz. bag chocolate chips
2 eggs
2 3/4 c. flour
1/2 tsp. salt
1 1/4 tsp. baking soda
1 lb. Andes Mints
Melt together butter, brown sugar and water in a saucepan. Add chocolate chips and stir until melted. Let stand 10 minutes to cool.
In a mixing bowl, add in remaining ingredients except mints. Chill dough at least 1 hour ( I just stick my KitchenAid bowl right in the fridge).
Roll into balls (or use a little scoop for uniformity) and place on lightly greased cookie sheet. Bake at 350 degrees for 8 to 9 minutes. Remove from oven and place 1 unwrapped mint on top of each cookie. Let sit for a couple of minutes, then swirl melted mint on top of cookie (I use a fork and it works great).
3/4 c butter
1 1/2 c brown sugar
2 T water
12 oz. bag chocolate chips
2 eggs
2 3/4 c. flour
1/2 tsp. salt
1 1/4 tsp. baking soda
1 lb. Andes Mints
Melt together butter, brown sugar and water in a saucepan. Add chocolate chips and stir until melted. Let stand 10 minutes to cool.
In a mixing bowl, add in remaining ingredients except mints. Chill dough at least 1 hour ( I just stick my KitchenAid bowl right in the fridge).
Roll into balls (or use a little scoop for uniformity) and place on lightly greased cookie sheet. Bake at 350 degrees for 8 to 9 minutes. Remove from oven and place 1 unwrapped mint on top of each cookie. Let sit for a couple of minutes, then swirl melted mint on top of cookie (I use a fork and it works great).
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