Wednesday, April 29, 2009

April Gourmet Dinner Night

Warm BlueCheese, Bacon & Garlic Dip Robin Perry

7 slices bacon, chopped
2 cloves garlic, minced
8 oz cream cheese, softened
1/4 cup half and half
1 cup blue cheese crumbles
2 T chopped fresh chives
3 T chopped smoked almonds

Cook bacon until almost crisp. Drain excess fat from skillet. Add garlic and cook until crisp.
Preheat ovet to 350. Beat cream cheese until smooth. Mix in half and half. Stir in bacon mixture, blue cheese and chives. Transfer to 2 cup oven proof serving dish and cover with foil. Bake for about 30 min. Sprinkle with chopped almonds.


Fruit Flan Cake Carolyn Perry

1 white or yellow cake mix
1/3 cup flour
4 eggs
1 1/2 cup milk
1/3 cup oil

Fill 2-3 large greased tart pans 1/3 full. Bake at 325 fir 18-20 min. Let stand 5 min and then dump out. Fill center with fruit and serve.


Orange Drink McCall Richardson

2 Liters orange soda (Sunkist is best)
1 Large can pineapple juice (42 oz.)
1 can evaporated milk
1/2 bag of ice

Pour all ingredients into large punch bowl. Mix and serve.


Thai Chicken Wraps Andrea Summerhays

Flour tortillas ( I love the fresh ones from Walmart Market Fresh)
Apricot Preserves
Rice
Avocado
chow mein noodles
cilantro
peanut sauce (I like Bangkok Padang)
chicken cooked in Yoshidas original gourmet sauce

Layer all ingredients onto tortilla and top with peanut sauce.


Fruit Dip Carolyn Perry

1 small package lemon pudding
1 small container coolwhip

Mix up pudding per instructions. Let sit 5 min then fold in 1/2 container coolwhip.


Potstickers Kami Galbraith

1 10 oz. can white chicken
1 8 oz can water chestnuts, finely chopped
1/2 c. green onions, thinly sliced
1 t. fresh ginger, finely grated
1 T soy sauce
1 egg beaten
1/2 cup mayo
1 clove garlic minced
24 wonton wrappers
Sauce:
1/2 cup red pepper jelly
1/4 cup rice vinegar
2 T soy sauce

Preheat oven to 425. Combine all potstickers ing except wrappers. Brush edges of each wrapper with water. Place a small scoop of filling in the middle, wrap and seal edges. Spritz with oil. Bake 12-15 min until edges are golden brown.
For sauce place jelly in small bowl. Heat in microwave for thirty to forty seconds until warm. combine with vinegar and soy sauce. Whisk until blended.


Cabbage Chicken Salad Lu Anne Reese

1 large shredded cabbage
1 bunch green onions, sliced
2 pkgs. Ramin noodles
Shredded Chicken
Sesame seeds

Mix together and put in the refrigerator to chill.

Dressing:
2 pkgs. Seasoning from ramin noodles
1/2 cup oil
2 T cider vinegar
3 T soy sauce
4 T sugar
1/2 tsp pepper

Mix together in bottle, pour over salad when ready to eat.

Bake at 400 degrees for 8 minutes. Slivered almonds, sesame seeds, and broken noodles. Add to salad and toss.

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Thursday, April 16, 2009

Freezer Pizza

*this is a great recipe that I often double or triple to make several pizzas at once. there's always a pizza in the freezer for those crazy nights when i'm strapped for time or ideas. also, i often leave out the beef and sausage & add more veggies. you can use whatever your family likes best.

Freezer Pizza
12 oz mozzarella cheese, grated
1⁄4 lb Italian sausage, browned
1⁄4 lb ground beef, browned
1⁄4 c onion, chopped and sauteed
2 oz pepperoni slices
2 T parmesan cheese
1 pizza crust- recipe follows
1 1⁄2 c marinara sauce- recipe follows
salt

Pizza Crust
2 c flour, all purpose
2 t active dry yeast
1 t sugar
1⁄2 t salt
3⁄4 c water, warm
2 T olive oil

For AUTOMATIC BREAD MACHINE, place ingredients in container in following order: water, olive oil, flour, sugar, salt and yeast. Select Dough setting and press Start.
For FOOD PROCESSOR, dissolve yeast and sugar in warm water in a measuring cup; let stand until bubbly--about 10 minutes. Stir in olive oil and salt. Insert metal blade or plastic dough blade. Place flour in work bowl. With motor running, pour yeast mixture through the feed tube in a steady stream, as fast as the flour absorbs it. When the dough forms a ball, stop the machine. Process continuously for 45 seconds to knead. Shape the dough in a ball, and place in greased bowl; turn to grease top. Let rise in a warm place until doubled--about 1 to 1 1/2 hours.

Marinara Sauce
1 can tomatoes, peeled in juice (16-ounce) coarsely crushed
1⁄3 c olive oil
6 garlic cloves, crushed
3 onions, medium, chopped
4 carrots, finely chopped
2 T basil, dried
1 T oregano, dried
2 t salt
1 t pepper

Heat oil in a 5-quart or larger pot over medium heat. Cook garlic, onions and carrots, stirring occasionally, until soft. Stir in tomatoes and juice, basil, oregano, salt and pepper. Bring to a boil.
Reduce heat and simmer rapidly, uncovered, stirring occasionally, for about 1 1/2 hours or until sauce is very thick and reduced by about half.

To assemble pizza:
Spray pizza pan with non-stick cooking spray or brush with olive oil. Gently stretch Pizza Crust to fit pan, forming raised edge at lip. Sprinkle crust with grated mozzarella cheese.
Dot with browned sausage, ground beef, pepperoni and chopped and sauteed onion. Gently spread Marinara Sauce to cover cheese and toppings. Sprinkle with parmesan cheese and salt to taste.

To freeze: flash freeze pizza in pan. When frozen, wrap in aluminum foil.

To prepare: do not thaw pizza. Heat oven to 400 degrees. Bake frozen pizza for 20 to 25 minutes, until crust is browned, sauce bubbles and cheese is fully melted.

NOTES : This tried-and-true method preserves a fresh, crisp crust even through the freezing process! The secret's in the cheese; when applied to the crust before any toppings or sauce, the cheese seals the crust against the moisture in the sauce. Do not thaw before baking.

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Wednesday, April 15, 2009

Apple Berry Salsa with Cinnamon Chips

Apple Berry Salsa

2 med. granny smith apples1 pint strawberries, dices (about 1 1/2 cups)
2 kiwi, peeled and diced
1 small orange
2 T. packed brown sugar
2 T. apricot jam or apple jelly
Baked cinnamon chips
Peel, core and slice apples. Coarsely chop apple slices. Dice strawberries and kiwi. Add to bowl. Zest orange to measure 1 tsp. zest. Juice orange to measure 2 T. juice. Add orange zest, juice, brown sugar and jelly to fruit mixture; mix gently. Refrigerate until ready to serve. Serve with baked cinnamon chips

Baked Tortilla chips

8 7-inch flour tortillas
Preheat oven to 400. Cut each tortilla into eight wedges (or however you want) ; arrange half of the tortilla wedges in a single layer on large stone or cookie sheet. Lightly spray tortillas with water. Sprinkle with cinnamon sugar mixture evenly over tortillas. Turn over and spray with water and sprinkle with cinnamon sugar mixture. Bake 8-10 min. or until edges are lightly browned and crisp. Remove from pan and cool completely. Repeat with remaining tortilla wedges.

A friend brought this to a recipe group I had the other night and it was SO good. We ate the whole thing! It is a MUST try!

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Friday, April 10, 2009

Cinnamon Rolls

the quintessential general conference food, don't you think? We did!

cinnamon rolls
3/4 cup milk
3/4 cup water
3/4 stick of butter
heat all in a small saucepan over medium heat until very warm (about 120 degrees)

2 cups flour
2 Tablespoons yeast
1/3 cup sugar
1 1/2 teaspoon salt
mix together in a stand mixer until combined. pour in liquid and mix for 2 minutes. add 1 egg and mix until stretchy (about 1 minute).

add another 1 1/2 - 2 cups flour to make a soft dough (be careful not to add too much). knead for 5 minutes in stand mixer. let rest for 10 minutes. roll out into an oblong square on a lightly floured surface. brush with melted butter and spread a generous layer of brown sugar and ground cinnamon on top. tightly roll into a log and cut slices 2 fingers in width.

spray a cookie sheet and place shaped dough 2 inches apart from each other. very lightly press down to flatten. cover and let rise for 15 - 20 minutes (not too long or else they'll be huge)! bake at 375 degrees for 15 - 20 minutes until golden brown. it's very important to cook these all the way because they're nothing worse than a cinnamon roll that's not done in the middle. remove from the oven and let cool for 10 minutes before frosting.

cream cheese frosting
1/4 cup butter
4 ounces cream cheese
3 cups powdered sugar
1 Tablespoon milk
1 teaspoon vanilla

mix until smooth. spoon over semi-cooled cinnamon rolls and spread.

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Garlic Toasted Spaghetti Pie


Garlic Toasted Spaghetti Pie
from Picky Palate

1 lb spaghetti noodles
2 Tablespoons extra virgin olive oil
1 onion, finely chopped
1 lb ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic salt
26 oz jar of your favorite pasta sauce
10 fresh basil leaves stacked, rolled and thinly sliced (chiffonade)
1/4 Cup fresh grated parmesan cheese
1 Cup shredded cheddar or mozzarella cheese
2 Tablespoons extra virgin olive oil
1/4-1/2 teaspoons garlic salt
1 roll Pillsbury French Bread Loaf
1. Preheat oven to 350 degrees F. Cook pasta according to package directions, drain and set aside.
2. Heat oil in large skillet over medium heat. Saute onions for 5 minutes then add beef, salt, pepper and garlic salt to brown, about 7-9 minutes. Reduce heat to low then stir in sauce, basil leaves and cooked pasta.
3. Open French Bread and unroll it to rectangle. With a knife cut it in 2 equal parts. Take one piece and press into the bottom of a well greased springform pan pressing up the sides slightly. Bake for 10 minutes then remove from oven. Transfer approximately 3/4 of the spaghetti into the pan (or fill about 3/4 way to the top of pan) (save leftover spaghetti for later). Sprinkle top with parmesan and cheddar cheese. Take remaining piece of dough and place it over top of spaghetti trying to cover entire surface. Brush olive oil over top of dough then sprinkle with garlic salt. Bake for 20-25 minutes or until bread is just golden brown. Let cool for 10-15 minutes before slicing.
*this was a welcome departure from the usual spaghetti. I didn't have a Pillsbury French Bread Loaf, so I just made some whole wheat pizza dough instead.

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Are you sick of lemons yet?

I wanted to try something more savory using my lemons, and this fit the bill! I like a lot of sauce, so next time I might double the sauce ingredients.

Lemon Chicken
1 lemon (zest and juice)
2 TB chicken stock- I didn't use
2 TB soy sauce
1/2 TB brown sugar
1/2 TB honey
1 small chili, chopped (or 1 tsp. chili sauce)- I used red pepper flakes
1 pound chicken, cut into bite sized pieces
1 tsp sesame oil
2 tsp. ginger, minced
1 clove garlic, minced
3 green onions, chopped
handful cilantro, chopped
1 TB sesame seeds, toasted

1. Mix the lemon zest, lemon juice, chicken stock, soy sauce, sugar, honey, and chili in a bowl.
2. Place the chicken into mixture and marinate for 10-20 minutes.
3. Heat oil in a pan. Add the ginger and garlic and saute until fragrant, about a minute.
4. Add chicken reserving the marinade. Saute the chicken until cooked, about 3-5 minutes.
5. Add the reserved marinade and simmer until the sauce has reduced and thickened, about 7-10 minutes.
6. Add the green onion, cilantro and sesame seeds and remove from heat. Serve with rice or noodles.

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Lemon Yogurt Cake

I did end up making the lemon ice cream, and made this cake to go along with it. It was so moist and had TONS of lemon flavor. Another great way to use up my lemons!



LEMON YOGURT CAKE
Makes 1 loaf cake.

Ingredients
CAKE
1-1/2 cups (180 g) unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup (240 ml) plain whole-milk yogurt
1 cup (175 g) granulated sugar
4 large eggs (or 3 extra large)
2 teaspoons grated lemon zest (about 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup (120 ml) canola oil

SOAKING SYRUP
1/3 cup (58 g) granulated sugar
1/3 cup (80 ml) freshly squeezed lemon juice

GLAZE
1 cup (130 g) confectioners’ sugar, sifted to remove the lumps
2 tablespoons freshly squeezed lemon juice

Preparation
1. Preheat the oven to 350° F/175° C. Grease the loaf pan. Line the bottom with parchment paper, then grease and flour the pan.
2. CAKE: In the medium mixing bowl, sift together the flour, baking powder, and salt.
3. In the large mixing bowl, whisk together the yogurt, sugar, eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. The oil may not combine at first, but continue until the oil is fully mixed in.
4. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
5. SYRUP: While the cake bakes, cook the lemon juice and sugar in a small pan over low heat until the sugar dissolves and the mixture is clear. Set aside.
6. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in, then allow the cake to finish cooling.
7. GLAZE: In a medium mixing bowl, whisk together the sifted confectioners’ sugar and lemon juice. Pour over the cooled cake and allow the glaze to set up.
8. Slice and serve.

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Friday, April 3, 2009

Lovely Lemons

My mother-in-law brought me these lovely lemons from her lemon tree in Arizona. Just the smell of fresh citrus is enough to kill me right now......I am SO done with the snow, and SO ready for the sights, sounds, and smells of summer!! I used some of them to make yummy lemon bars. Anyone have any other good recipes using lemons?? Please share! I might have to make lemon ice cream, even though the snow continues to fall outside :)


MOM’S LEMON BARS

Crust
1 C butter
2 C flour
½ C powdered sugar

Filling
4 eggs
2 C sugar
1 t baking powder
6 T lemon juice
3 T grated lemon peel
4 T flour

Mix crust ingredients together. Press into 9X13 dish and bake at 325 for 15 minutes. Mix all filling ingredients and pour over crust. Bake at 325 for 25 -30 minutes. Dust with powdered sugar.

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Whole{y} Wheat!

Man, it's tough getting back into the cooking routine after being on a cruise.....

When we got back I found this waiting for me {another perk of working for a fab company}:


Aaaahh.......KitchenAid Grain Mill, how do I love thee? Let me count the ways-

I can finally convert my buckets of this:
into this!

This thing is so easy to use! I once tried using my hand grinder to grind some wheat for bread. I think I got maybe a half cup for 30 minutes of grinding. No thanks! With the grain mill all you do is attach to your mixer, pour in the grain & turn the bad boy on! You can do up to 10 cups at a time & it only takes a few minutes!! Hallelujah.

I've been using my food storage wheat a TON now. I finally found a whole wheat bread recipe that uses only whole wheat flour. It turns out great every time.




Foolproof Whole Wheat Bread
(taken from The Domestic Art cookbook)

*I halve this recipe
2 T. yeast
7-11 C. whole wheat flour
1/2 C. warm water
2/3 C. honey
pinch of sugar
2/3 C. oil
5 C. hot water
1 T. salt

Sprinkle yeast in water, add sugar, but don't stir. Combine 5 cups hot tap water and 7 cups flour in large bowl of mixer. Add oil, honey, and salt, and mix until well blended. Add yeast, then 4-6 cups flour. Add flour only until dough begins to leave the sides of the bowl. Knead on low for 10 minutes. Coat bread pans with spray or butter, then turn dough onto oiled surface and divide into 4 equal portions and shape into loaves. Place dough in pans, put in a warm place and let raise until doubled in size. Bake at 350* for 35-40 minutes. Cool on wire racks.

**A few tips: This bread is absolutely delicious, it is dense and moist, and I've compared it to half a dozen others and think it's the best. I use a standard KitchenAid and my dough hook attachment. After my dough has been kneaded, I roll it out on an oiled surface (or use a Silpat non-stick mat) and roll it into a rectangle. Then, since I halve the recipe, I slice the dough down the middle, making sure the length of the dough doesn't surpass the length of my bread pan, then I roll it up like a cinnamon roll dough and plop it in the pan (seam-side down). This assures a perfectly sized, uniform-looking loaf. Also, I stick my loaves, uncovered, in the micro to raise and it works like a charm.

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Wednesday, April 1, 2009

mmmmmm.....Brie

I recieved some delicious Brie the other day from Ile De France. I have been on a gourmet cheese kick ever since the cruise. I can't get enough, so this came at the perfect time!! I'd like to say that I took the time to encorporate it into a fabulous recipe (the one from the Ivory cookbook is a dream), but no, I couldn't wait and thus ate it with crackers & sun dried tomatoes :)

However, I am working on a recipe for an Ile De France contest which I hope will be a winner! If you've got a yummy recipe involving brie, goat cheese, or Camembert you should definitely enter.

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