Sunday, September 27, 2009

Oreo Truffles

I made these for our block party this weekend and they were a huge hit! They were gone before the meat was off the grill. They're easy, and they look fancier then they really are.1 package Oreos
1 8 oz package cream cheese
1 package almond bark
white chocolate chips or vanilla almond bark

1. Grind up the Oreos (Including cream filling) in a blender or food processor until they become a powder
2. Pour Oreos into a bowl, add cream cheese (it is easier if it is at room temperature) and blend with a hand mixer
3. Roll into small balls and place on a cookie sheet
4. Chill for a while...15 to 30 minutes
5. Melt almond bark, about 1/2 of the block, dip balls into almond bark and place back on the cookie sheet. They will set in about 5 minutes.
6. Melt white chocolate. If too thick add a little oil. Drizzle on top to make them pretty.

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Wednesday, September 16, 2009

Hearty Meatball Soup

Perfect soup for the dreamy fall weather we've been having!


Hearty Meatball Soup
from the Ivory Cookbook

Meatballs:
1 lb. ground beef
3/4 cup bread crumbs
1 egg, beaten
1 tsp. salt
2 garlic cloves, minced
2 TB. butter

Soup:
3 (10 3/4-ounce) cans beef broth
2 cups water
1 (28 ounce) can crushed tomatoes
3 stalks celery, chopped
3 carrots, thinly sliced
1 tsp. oregano
1 tsp. basil
1 cup rotini pasta

Combine meatball ingredients; form into balls (can use small cookie scoop) and brown in butter for 15 minutes. Meanwhile, mix together broth, water and crushed tomatoes in a large saucepan and bring to a boil. Add celery, carrots, oregano and basil. Cover and simmer. Add pasta and meatballs 15 minutes before serving. Garnish with fresh grated Parmesan cheese.

*I often use the frozen meatballs from Costco.

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Rich Zucchini Bread

Rich Zucchini Bread

3 eggs
1 cup cooking oil (I use 1/2 cup oil, 1/2 cup applesauce)
2 cups sugar (I usually use 1 cup)
3 tsp. vanilla
2 cups raw, unpeeled, grated zucchini
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. cinnamon
3 cups flour
1 cup chopped nuts (optional)

Icing glaze- blend together:
1 cup powdered sugar
1 tsp. melted butter
1 tsp. milk (or more to reach desired consistency)
1 tsp. lemon juice


Combine eggs, oil, sugar and vanilla; beat thoroughly.

Add sifted dry ingredients and blend well. Stir in zucchini and nuts.

Put in 2 loaf pans or a bundt pan. Bake at 325ยบ for 60-70 minutes. Cool; turn out on plate and drizzle with icing.

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Wednesday, September 2, 2009

Teriyaki Salmon

4 salmon filets

Marinade:
1/2 c. soy sauce
1/4 c. sugar
1/4 c. lemon juice
2 cloves garlic, diced

1/4 c. cooking sake or white wine
1 Tbl. grated ginger
2 shallots, diced

Marinate fillets in fridge 2 hours. Brush fillets with oil. Grill 6 to 10 minues. Turn and cook other side. Cook remaining marinade. Bring to a boil, add cornstarch diluted in water to thicken. Serve on top of salmon.
Can also serve cream sauce: Saute 1 Tbl. butter and 12 green onions, diced, then add 1/3 c. heavy cream and salt and pepper to taste.

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Tuesday, September 1, 2009

Fish Tacos

I've got almost 100 lbs of Alaskan fish in my freezer, so I'm cooking fish, fish and more fish these days. Here is a recipe you can use with any white fish (tilapia, halibut, cod, mahi mahi, etc.).

I sprinkled a generous amount of Spicy Chipotle Rub on the fish. This seasoning I used is from Williams Sonoma. I'm sure a grocery store would have something similar. You could also use a Cajun rub. Then cook the fish however you want (grill, bake, pan fry, whatever).

White Sauce:
3 Tbl. mayo
3 Tbl. sour cream
1/4 c. green onions
1/4 c. cilantro
1 clove garlic
lime juice

Mix in food processor.

Put fish, white sauce, cabbage, and avocado in corn tortillas. Enjoy!

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