Friday, December 9, 2011
BBQ Chicken Enchiladas
makes 8 enchiladas
8 large white or whole wheat flour tortillas
3 boneless, skinless chicken breasts, cooked and shredded
28 ounce can red enchilada sauce
1/2 cup of your favorite BBQ sauce (or more depending on your tastebuds. I probably used a cup or so)
1/2 large sweet onion, sliced
1 tablespoon BBQ seasoning
pinch of cayenne pepper
2 tablespoons olive oil
1 cup shredded sharp cheddar cheese
1 cup shredded colby jack cheese
Preheat oven to 375.
In a large skillet, heat 2 tablespoons of olive oil on low-medium. Add sliced onions with a pinch of salt, and let caramelize until soft and golden – about 10 minutes. While onions are cooking, dump enchilada sauce into a bowl and whisk in your favorite BBQ sauce until combined.
Add shredded chicken to onions with BBQ seasoning and a pinch of cayenne pepper. Mix thoroughly. Pour in about a half of a cup of enchilada/BBQ sauce mixture, and add 1/2 cup cheddar cheese and 1/2 cup colby cheese. Stir until mixture comes together and turn off heat.
Pour a drizzle of enchilada/BBQ sauce in the bottom of a baking dish. Take each tortilla and fill it with 1/2 + of chicken mixture. Roll each up and set it in the baking dish. Dump remaining enchilada/BBQ sauce on top of tortillas and add remaining cheese. Bake at 375 for 20-25 minutes.
*this is a great meal to make ahead and freeze. I made 10 for my freezer meal group last month!!
Sunday, December 4, 2011
Mac and Cheese, Barefoot Contessa Family Style
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Tuesday, November 8, 2011
Orange Red Leaf Salad
1/2 tsp orange peel grated
1/3 cup orange juice concentrate
1 pkg Italian dressing mix
2 T red wine vinegar
1/2 cup vegetable oil
2 T sugar
Mix dressing with red leaf lettuce, candied almonds, bacon, swiss cheese, mandarin oranges and craisins.
Cucumber Sparkling Drink
2 cucumbers thinly sliced
1-2 liter Sprite or Diet Sprite
Canned frozen limeade
Marinade sliced cucumbers in limeade for a few hours until ready to serve. Put cucumbers and limeade in a punch bowl. Cover with ice and Sprite.
1 8 oz cream cheese
1 no bean chili
1/2-1 cup salsa
Heat and serve with tortilla chips.
Chocolate Bundt Cake
1 box yellow cake mix
1/2 cup sugar
1 small instant chocolate fudge pudding
3/4 cup oil
3/4 cup water
1 cup sour cream
12 oz. bag semi sweet chocolate chips
Mix all ingredients together. Bake in a greased and floured bundt pan at 350 degrees fro 50-60 min. Dust with powdered sugar. Serve with fudge sauce
2 cup sugar
1/2 cup cocoa
1 cup butter
1 can evaporated milk
1 tsp vanilla
Melt butter then add sugar and cocoa. When dissolved add 1 can evaporated milk. Boil 4 min and remove from heat then add 1 tsp vanilla. It thickens as it cools.
Boars Head Honey Maple Turkey ( best of all times turkey)
Cranberry Jalapeno spread from Hagermans or Harmons
Artisan Bread from Hagermans
Tomato Basil Soup
Artisan Fresh from Sams Club
Tuesday, September 6, 2011
Mexican Party for Cinco de Mayo
So sorry it has taken me so long to post! Finally after a fun, full, summer and getting the kiddos back to school, here we are!
Appetizer: Southwest Egg Rolls with Avocado Sauce
Drinks: Mexican Sodas
Main Course: Carne Asada Tacos with Cafe Rio Dressing
Sides: Salsa Bar, Grilled pineapple, Glen Ellyn Salad
Dessert: Fried Ice Cream
I tripled this recipe for the party. These are great leftovers too!
1 chicken breast, cooked and cubed
1 Tablespoon vegetable oil
2 Tablespoon minced red bell pepper
2 Tablespoon minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 Tablespoon diced, canned jalapeno peppers
1/2 Tablespoons minced fresh parsley
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon salt
3/4 cup shredded Monterey Jack cheese
dash cayenne pepper
5 (7 inch) flour tortillas
Avocado-Ranch Dipping Sauce
1 pint sour cream
1 package Ranch Dip
1 smashed, fresh avocado
Preheat 1 Tb of vegetable oil in a skillet over medium-high heat. Add the red pepper and onion to the pan and sauté for a few minutes until tender. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, beans, spinach, jalapeno peppers, parsley, cumin, chill powder, salt and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture. Remove the pan from the heat and add the cheese. Stir until the cheese is melted. Wrap the tortillas in a moist cloth and microwave on high for 1 ½ minutes or until hot.
Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together. Repeat with the remaining ingredients until you have five eggrolls. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best. (I had so many that I put them on a cookie sheet. I also froze mine a couple days before,)
While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl. If you make it the night before make sure and press some plastic wrap on top of the dressing so that no air can get to it. This will keep it from browning.
When you are ready to cook them. Spray the cookie sheet with Pam. (If you froze them on a cookie sheet. Use a different cookie sheet that is room temperature to bake them on.) Bake the frozen eggrolls at 450 degrees for 15-20 minutes.
Carne Asada Tacos
I bought my steak already marinated from a Mexican market called Viva on 7200 South and 650 East. It is sooo yummy!
Cilantro Lime Dressing
This is fabulous on the carne asada tacos.
1 package of Hidden Valley Ranch dressing mix
1 Tablespoon salsa verde (green salsa)
1/8 teaspoon Tabasco Sauce
1/3 bunch cilantro
2 cloves garlic, minced
3/4 cup mayonnaise
3/4 cup sour cream
1/2 cup buttermilk
1 lime, zest and juice
Add all ingredients in blender and mix well. Make ahead and chill for several hours. Thin with more buttermilk, if needed.
2 cans Rotel
1 bunch green onions chopped (use whole onion, white and green parts)
1/2 bunch cilantro leaves (not stems)
1 heaping teaspoon chopped garlic
1/2 lemon or lime squeezed, add more if desired
salt and pepper
2 fresh tomatoes or can of diced tomatoes
Mix together and serve!
Avocado Feta Salsa
Keeping up Cookbook
1 avocado, diced
2 roma tomatoes, diced
1/2 cup diced red onion
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1/2 teaspoon chopped fresh oregano
1 teaspoon olive oil
1 1/2 tablespoons red wine vinegar
4 ounces crumbled feta
Stir together ingredients. Gently fold the feta in last. Serve with tortilla chips.
Vanilla Lime Pineapple Skewers
1-2 teaspoons of pure vanilla
8 ounces dark brown sugar, approx. 1 cup firmly packed
1/2 cup freshly squeezed lime juice
pinch of kosher salt
1 whole pineapple
8 (12 inch) wood or metal skewers
Add vanilla, brown sugar, lime juice and salt to a small saucepan. Whisk together and place the mixture over medium high heat and bring to boil, stirring just until the sugar has dissolved. Remove from the heat and allow to sit for 2 hours before using. Once cool, place the syrup in a squeeze bottle or other sealeable container. Store in the refrigerator.
Preheat grill on high.
Cut pineapple into large pieces and put 5 on each skewer. Coat pineapple on all sides of pineapple with the syrup. Grill on all sides until golden brown, approximately 4 minutes per side, 12 minutes total or until the pineapple is tender. Serve with any remaining sauce.
Glen Ellyn Salad Keeping Up Cookbook
3 small heads butter lettuce, rinsed and torn
3 red pears, sliced
1 cup coarsely chopped pistachios
1/2 shaved manchego cheese (optional)
zest of 1/2 lime
3 tablespoons lime juice
1 clove garlic, minced
1/2 seeded jalapeno (optional)
3 tablespoons fresh cilantro
1/2 cup olive oil
1/3 crumbled feta cheese
1/2 teaspoon salt
Whisk together dressing. Toss with salad ingredients just prior to serving.
Fried Ice Cream
2 quart vanilla ice cream, softened
5 cups Rice Krispies or corn flakes (partially crushed)
1 1/2 cups margarine
1 1/2 cups brown sugar
1 1/2 cup chopped walnuts or almonds (optional)
1/2 teaspoon cinnamon
Melt margarine and add brown sugar. Add cereal and nuts. Put 1/2 mixture in bottom of 9x13 pan. Scoop softened ice cream over mixture. Put remaining cereal mixture over ice cream and freeze 4-5 hours before serving. Cut into squares and serve with caramel, chocolate and strawberries.
Thursday, June 16, 2011
2/3 C sugar
3 T fresh lime juice
1 C finely chopped fresh pineapple (or 1 small can crushed pineapple with juice)
Saturday, June 11, 2011
Friday, June 10, 2011
1 roll refrigerated pizza dough (or make your own)
2T grated Parmesan cheese
1 T olive oil or melted butter
1/2 t garlic powder
1 t dried Italian seasoning
mozzerella cheese, diced or grated
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.
Preheat oven to heat specified on pizza dough package. Usually it's 400 degrees. If you make your own dough, 400 is usually a good heat as well.
Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares.
Place cheese and desired toppings on each square. (Note that you're not putting the marinara sauce on the dough- it's for dipping after). Just eyeball how much. You just need to be able to enclose the toppings in the dough so keep that in mind.
When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).
Brush the tops of the dough balls with olive oil or melted butter (I've used both and there's not much difference in result) and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese.
Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them! Doughs vary, so I'd check them after even 10 minutes.
Serve warm with warmed marinara sauce on the side for dipping.
Saturday, May 21, 2011
I'm not kidding. Best. EVER. I wanted to eat it all straight from the bowl. I added almond extract instead of vanilla. To die for!!
Perfect Cupcake Frosting and Filling
recipe by ourbestbites.com
3 T Flour
1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)
1/2 C real butter
1/2 C sugar (that's granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.
Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. Do not under-cook this part. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Even though it's thick, you can still push it through a mesh strainer (just whisk the mixture in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.
It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed you can get to without it spraying all over the place for 7 minutes. Yes, 7 whole minutes, maybe even 8 or 9. I know that seems like a long time, but that's when the magic happens!
You will be scared because it will look like a weird goopy mess at first and you'll wonder what on earth you did wrong. Keep beating and something amazing happens. It goes from that goopy mess to something thick, velvety smooth, and perfectly fluffy.
Use it to fill cupcakes or other pastries, or as a frosting on top. You can't go wrong putting this on just about anything :)
One batch makes enough to frost 12 cupcakes .
Friday, May 20, 2011
This was my first attempt at marshmallow fondant and I thought it turned out pretty good! It definitely tastes better than regular fondant and is easy to make. I made 2 batches of this recipe for the above cake. One batch for the bottom layer (had some left over) and 1 batch for the top two. FYI, I would NEVER try to make it by hand. I used my stand mixer with the dough hook attachment and it worked perfectly. No messy hand-kneading....I also added almond extract. Yum!
*ignore the piping skills....there's only so much you can do with a ziploc bag!
- 1 package (16 ounces) white mini marshmallows (use a good quality brand)
- 2-5 tablespoons water
- 2 pounds (about 8 cups) sifted confectioners' sugar
- 1/2 cup solid vegetable shortening
Makes:About 2 pounds marshmallow fondant.
Instructions:To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).
Place 3/4 of the confectioners' sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter so the fondant doesn't stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.
It's best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.
When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.
To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners' sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.
Sunday, May 1, 2011
2 8-oz pkgs. cream cheese (I used the reduced fat/Neufatchel)
2 c. powdered sugar
1 c. sour cream
1 1/2 t. vanilla extract, divided
1/4 t. almond extract (optional)
1/2 pint whipping cream
4 T. sugar, divided
1 angel food cake, cubed
2 qts. strawberries, sliced.
Cream together cream cheese and powdered sugar. Add sour cream, 1/2 t. vanilla, and almond extract; set aside. Blend whipping cream, remaining vanilla, and one Tbl sugar. Fold into cream cheese mixture. Add angel food cake pieces. Combine strawberries and remaining sugar. In a a large glass bowl, layer strawberries, then cake mixture. Continue layering, ending with strawberries as top.
from the kitchen of Amy M. at 9:52 AM
Friday, April 22, 2011
Soy Scallion Flank Steak Good Housekeeping
1/2 c soy sauce
3 cloves garlic
2 T grated ginger
2 T rice vinegar
1 T Asian sesame oil
1 T sugar
1/2 tsp ground red pepper
1 bunch green onions
2 1/2 lbs beef flank steak
Mix soysauce, garlic, vinegar, oil, sugar and red pepper until sugar dissolves. Reserve 3T marinade , cover it and stick in fridge. Transfer the rest of sauce to large ziplock. Thinly slice greeen onions. Reserve 1/4 c for garnish. Add steak to marinade in ziplock bag. Seal tighat and refrigerate at least 2 hrs or overnight. When done marinating scrape off onions and cook on grill for 12-14 min. Turning once. Let steak stand 10 min. In small bowl mix reserved marinade and 3T hot water, then drizzle over steak. Sprinkle with green onions.
Bell Tower Breadsticks Carolyn Perry
24 frozen rolls (Bring out let thaw for 45 min)
1/2 cup melted butter
1 tsp garlic salt
1 tsp garlic powder
1 tsp dill weed
1/2 tsp italian seasoning
Roll out rolls 6 inches long then wrap around chopsticks leaving 2 inches at bottom. Place on greased cookie sheet. Cover and let rise until double in size. Preheat oven 350. Bake 15-20 min until golden brown. Remove from oven and brush with butter mixture. Serve warm.
Sally's Italian Pasta Salad Chelsa Adamson
12 oz three cheese stuffed tortellini (cooked, drained and cooled)
4 oz assorted pasta shapes (cooked, drained, and cooled)
1 c marinated artichoke hearts cut
1 c crumbled feta cheese
1/2 c shredded parmesan cheese
1/2 small red onion slivered
1 c frozen peas
1 c grape tomatoes
Johnny's Jamaica Mistake Dressing
Toss everything together and enjoy.
Twice Baked Potatoes Favorites Cookbook
4 medium size baking potatoes
1 cup sour cream
1/2 cup butter, softened
1 (3 ounce) package cream cheese, softened
2 green onions, chopped
1 tsp salt
1/2 tsp pepper
1/4 tsp thyme
3/4 cup grated Cheddar cheese
Bake potatoes and cut in half lenghwise. Spoon portato into mixing bowl and set skins aside.
To potatoes, add sour cream, butter, cream cheese, onions, salt, pepper and thyme. Whip until light, adding milk if necessary. Fold in cheese andfill skins. Sprinkle with paprika. Carefully put on cookie sheet covered with tin foil. Bake 350 degrees for 20 minutes.
Chocolate Pavlova The Joy of Baking
6 large egg whites room temperature (room temp is the key to this recipe)
1/4 tsp cream of tartar
1 1/4 cups superfine castor sugar
1 tsp white vinegar
1 tsp pure vanilla extract
1 tsp cornstarch
3 T dutch processed cocoa powder
2 ounces semi sweet or bittersweet chocolate, chopped
1 cup heavy whipping cream
1 T granulated white sugar
Fresh fruit- raspberries, blackberries, strawberries, and kiwi fruit.
Preheat oven 275 degrees and turn down to 250 to bake. Line jelly roll with parchment paper and draw a 8 inch circle in the middle of it. Or 8 small circles.
With an electric mixer use the wisk attachment and beat the egg whites until f0amy. Add the cream of tartar and continue to beat until they hold soft peaks. Start adding the sugar, a tablespooon at a time, and continue to beat until the meringue holds stiff peaks. Using a large rubber spatula fold in vinegar and vanilla. In a small strainer sift the cocoa powder and cornstarch in the bowl. Lastly fold in chopped chocolate. Spread the meringue inside the circle on the parchment paper. Make sure you turn down oven to 250 degrees before baking. Bake for 1 1/4 hr -1 1/2 hrs or until the outside is dry. If doing 8 small circles bake for 50 min. Turn off oven and cool completely in oven. Can be stored in airtight container for a few days.
Top with homemade whip cream and fruit.
Shrimp Dip Kim Nelson
1 can deveined shrimp
8 oz cream cheese
1 T grated onion
2-3 sprinkles of chili powder
1/2 cup light or regular mayo
2 tsp lemon juice
Blend with mixer until smooth. Let chill overnight. Serve with potato chips.
from the kitchen of nic at 3:25 PM
Wednesday, April 20, 2011
Give each child a marshmallow. This represents Jesus.
Let the rolls cool slightly. The children can open their rolls (cloth) and discover that Jesus is no longer there, HE IS RISEN!!!! (The marshmallow melts and the crescent roll is puffed up, but empty.)
Tuesday, April 19, 2011
1. Place eggs in a pot with room temperature water (just enough to cover the eggs). I add a little salt to the water.
2. Bring to a boil; cover pot, turn off heat (but do NOT remove pot from burner) and let the eggs sit for 13 minutes.
3. Remove eggs to a bowl of ice water to cool. Peel and ENJOY!
Perfect every time!
Friday, April 8, 2011
- 1 pound baby new potatoes, washed and quartered
- 2 Tbsp olive oil
- 1 Tbsp minced garlic
- 1 Tbsp rosemary
- 1 tsp coarse salt
- ½ tsp coarse pepper
(my MIL made this for our family reunion last summer and I thought it was so yummy)
- 1 c quinoa
- 1 T olive oil
- 1 red onion, chopped
- 3 cloves garlic, minced
- 1 1/2 tsp cumin (not ground)
- 1/2 tsp oregano
- 1-2 tsp chili powder
- dash cayenne powder
- 2 limes
- half each of red, green, yellow bell peppers, chopped
- 3/4 c diced tomatoes
- 1 (15 oz) can black beans, drained
- salt and pepper
- 6-8 oz baby spinach
- 1 bunch cilantro
- 1 avocado, diced
- 1/3 c cheddar or feta cheese
- Tomatillo Ranch dressing recipe
Cook quinoa according to package instructions. Heat olive oil in saute pan over medium heat; add onion and saute for 3 to 5 minutes, until translucent and tender. Add garlic, cumin, oregano, chili powder, cayenne, and peppers; saute an additional 2 minutes. Remove from heat. Stir in black beans, tomatoes, and the juice of 1 lime. Stir in quinoa. Season to taste with salt and pepper. Chill (or set aside).
Roughly cut baby spinach and cilantro and toss together. Divide spinach and cilantro mixture among salad plates and top each plate with a generous scoop of the quinoa salad. Top salad with cheese, avocado, and lime juice as desired. Use tomatillo ranch dressing.
Tomatillo Ranch Dressing
- 1 pkg buttermilk ranch dressing mix
- 1 c buttermilk
- 1 c mayonnaise
- 1 bunch cilantro tops
- 2 tomatillos
(I got this recipe from my friend Hillary C.)
- 3 cups (430g) flour
- 1½ cups (345g or 12oz) water
- ¼ teaspoon (1g) yeast
- 1¼ teaspoon (8g) salt
- olive oil (for coating)
- extra flour, wheat bran, or cornmeal (for dusting)
- Two medium mixing bowls 6 to 8 quart pot with lid (Pyrex glass, Le Creuset cast iron, or ceramic)- I used my crockpot bowl
- Wooden Spoon or spatula (optional)
- Two or three cotton dish towels (not terrycloth)
Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size.
Preheat oven to 450-500°F. Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned. Cheese Fondue with veggies and crackers
- 2 cloves garlic, minced
- 2 c. chicken broth
- 6 Tbsp lemon juice
- 16 oz swiss cheese
- 4 tsp cornstarch
- salt and pepper to taste
Put lemon juice, chicken brother and garlic in pan on the stove. Cook until hot over medium heat. (reserve 2 T. of cold chicken broth in a cup..set aside.) Add cheese, stiring until it melts. Put cornstarch in reserved chicken broth and mix well, then stir into cheese mixture. Stir constantly over med heat for 3 min. or so...until it is thick. Add seasoning to taste.
(I had this at a RS activity a while ago and thought it was so refreshing.)
- 4 limes
- 1 c. sugar
- 6 Tbsp sweetened condensed milk
- 6 cups water ice
Wash limes. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, SC milk, water and ice. Blend in an electric blender pulsing 5 times. Strain through a fine mesh strainer to remove rinds. (you may need to divide this in half, and mix twice)
Lemon Pound Cake
(from my friend Hillay H.)
- 1 stick unsalted butter, room temperature, plus more for pan
- 1 1/2 cups all purpose flour, plus more for pan
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 c granulated supar
- 1 Tbsp finely grated lemon zest plus 6 Tbsp fresh lemon juice
- 3/4 tsp ground cardamom (I used pumpkin pie spice)
- 2 large eggs
- 1/2 c. sour cream
- 1 1/2 c. confectioners sugar.
Preheat oven to 375. Butter and flour an 8 inch round cake pan. Sift together flour, baking powder, baking soad and salt. Beat butter, gran. sugar, zest, and cardamom with a mixer on med-high speed until pale and fluffy. Add eggs. 1 at a time, beating well after each adition. Beat in 3 Tbsp lemon juice. Reduce speed to med-low. Beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Pour batter into cake pan. Bake until a toothpick inserted into the center comes out clean about 30 minutes. Tun out onto a wire rack. Let cool, top side up. Whisk confectioners sugar with remaining 3 Tbsp lemon juice until smooth, pour over cooled cake.
Tuesday, April 5, 2011
Honey Curry Chicken1-1/2 lbs chicken breast, 1 inch cubes uncooked1/2 cup all purpose flour1/4 tsp garlic powder1/8 tsp black pepper1/4 tsp saltGLAZE:2-1/2 TBSP honey2 tsp lemon juice1/4 cup melted butter1 tsp curry powder2 green onions, thinly sliced
1/4 tsp garlic powder2-1/2 tsp soy sauce1/2 red pepper thinly sliced
pinch of salt pinch of pepper
Preheat oven to 350°. Lightly grease a glass 9×13 pan. In a gallon sized zip lock bag or large container with an air tight lid, combine flour, 1/4 tsp garlic powder, salt and pepper. Mix well and then add raw chicken chunks and shake until chicken is evenly coated with flour mixture.
Place coated chicken evenly in the greased 9×13 pan. Bake for 20 minutes flipping (stirring) the chicken once half way through.
Thursday, March 17, 2011
Happy St. Patrick's Day! What are you making today?
from Dinner Tool
- 2 tablespoons vegetable oil or unsalted butter
- 2 medium onions, chopped
- 3 pounds boneless lamb stew meat, cut into 1-inch cubes, or 3 pounds lamb shoulder chops (I just used beef stew meat)
- 2 teaspoons fresh thyme leaves, or 3/4 teaspoon dried thyme
- Salt and ground black pepper to taste
- 2 medium boiling potatoes, peeled and sliced
- 3 cups chicken stock or water
- 1/2 teaspoon Worcestershire sauce
- 4 medium potatoes, peeled and halved
- 8 medium carrots, peeled and cut diagonally into 1/2-inch slices
- 1/4 cup pearl barley
- 1/4 cup heavy cream
- Salt and ground black pepper to taste
- Chopped fresh parsley
Monday, March 7, 2011
- 1 bunch fresh, thin Asparagus -40-50 stalks
- 1 tbsb garlic olive oil, or extra virgin olive oil
- Sea Salt
- Fresh Cracked Pepper
- Zest of 1/2 lemon
Bake for 12-14 minutes at 450 degrees. Sprinkle with lemon zest.
- 2 tbsp garlic olive oil, or extra virgin olive oil
- 2 tbsp flour
- 1 1/2 cups whole milk
- 1/2 tsp fresh minced garlic
- Zest from 1/2 lemon
- 2-3 tsp fresh lemon juice
- Fresh cracked pepper to taste
- 2 tsp yeast
- 1 cup + 2 tbsp warm water
- 3 cups flour
- 2 tsp salt
- 1 tbsp garlic olive oil, or extra virgin olive oil
- Additional ingredients:
- Cooked chicken breast, or rotisserie chicken, shredded
- 2 tbsp fresh Thyme, snipped
- 1 1//2 - 2 cups shredded mozzarella
Mix dry ingredients together. Stir in olive oil and water. Knead either by hand, or with mixer until dough is smooth. Cover and let rise, about 1 hour. (Dough can also be made in a bread machine.)
Spread dough to desired size and thickness. Lightly cook for 7-10 minutes at 450 degrees before adding toppings.
To assemble pizza:
Spread sauce onto toasted crust, top with chicken, thyme, and cheese.
Bake at 450 degrees for 12-14 minutes. Remove from oven and top with roasted asparagus.
*I skipped the asparagus roasting step and just added the seasoned asparagus to the top of the pizza while baking. It worked great and saved me another pan to clean!
Makes either two 12 inch pizzas or one 14 inch thick crust pizza.
Friday, February 11, 2011
3 c. flour
1 1/2 tsp salt
2 tsp. baking powder
3/4 c. shortening
3/4 c. very hot water
In a large mixing bowl, mix the flour, salt, and baking powder together. Cut in the shortening with your fingers or pastry cutter until the flour is crumbly. Add the water and mix until the dough comes together. Place on a lightly floured surface and knead for a few minutes until smooth and elastic. Place in bowl, cover with a slightly damp dishtowel and let sit for an hour. Divide the dough into 5-6 equal pieces and roll each piece into a ball (if you are making soft taco sized tortillas, divide it into 10-12 pieces).
Preheat a large skillet or pan to medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla (if you want it perfectly round, get a large round plate or serving platter, flip it upside down over the dough and cut out the circle). Place into the hot skillet, and cook until bubbly, golden, and no appearance of doughy-ness, about 1 minute (DON'T OVERCOOK.. remember these are supposed to be soft flour tortillas, you don't want them to be crispy); flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer or on a large plate, covering with a slightly damp towel. Repeat with remaining dough.
Thursday, February 10, 2011
long recipe, but so worth it, especially with fresh berries!
PERFECT PARTY CAKE
From Dorie Greenspan’s Baking from My Home to Yours
For the Cake
The cake is best the day it is made, but you can refrigerate it, well covered, for up to two days. Bring it to room temperature before serving. If you want to freeze the cake, slide it into the freezer to set, then wrap it really well – it will keep for up to 2 months in the freezer; defrost it, still wrapped overnight in the refrigerator.
Tuesday, February 8, 2011
Toasted Coconut and Lime Shortbread Cookies
Wednesday, January 26, 2011
*These are GREAT to make ahead and freeze. I made a bunch and can just pull some out for a quick breakfast before school.
Crispy Baked Breakfast Taquitos with Lime-Chipotle Dip
Recipe by Our Best Bites
2 tsp extra virgin olive oil
12 large eggs
1/2 C Sour Cream
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp garlic powder
1 1/2 C grated pepperjack cheese
1/4 C chopped roasted red bell peppers
1/4 C sliced green onions
1/4 C chopped cilantro
1-2 tsp hot sauce
16 6" flour tortillas
cooking spray or olive oil
1 1/2 C Sour Cream
1 Tbsp fresh lime juice
1/4 tsp chipotle chili powder
1/2 tsp kosher salt
Preheat oven to 425 degrees. Line a rimmed baking sheet with foil for easy clean-up. Spray with cooking spray or lightly brush with oil and set aside.
Heat olive oil in a large non-stick skillet over medium heat. Crack eggs into large mixing bowl. Whisk in 1/2 C sour cream, salt, pepper, and garlic powder. When skillet is hot, add egg mixture to pan. Using a rubber spatula, gently scrape bottom of pan and fold eggs over to scramble. Remove from heat when slightly undercooked. Add cheese, roasted red peppers, green onions, cilantro, and hot sauce to taste. Gently fold to combine.
Warm tortillas in microwave to ease rolling process. Working with a few tortillas at a time, place a scant 1/4 C egg mixture into the center of each one and roll up into a cylinder. Place rolled tortillas on prepared baking sheet, seam-side down, so they are not touching each other. When all tortillas are rolled and filled, lightly spray tops with cooking spray, or lightly brush with olive oil. Bake for 15 minutes or until edges are golden brown and crisp.
While taquitos are baking, coming 1 1/2 C sour cream, lime juice, chipotle chili powder and kosher salt. Stir to combine and store in fridge. Remove taquitos from oven , let cool for 5 minutes, and then serve with dipping sauce.
Make Ahead Prep: The egg mixture can be made a day ahead of time and stored in the fridge until ready to use. You can also prepare the taquitos and instead of baking right away, cover tightly in plastic wrap and store in the fridge overnight, or freeze for later use. To prepare frozen taquitos, place (un-thawed) directly on a baking sheet sprayed with non-stick spray. Follow original baking instructions, increasing time by 5 minutes or until taquitos are golden brown.
1/2 cup flour
olive oil, for browning the chicken
1 tablespoon kosher salt (use less if you are not using kosher)
6 ounces (1/2 can) frozen orange juice concentrate, thawed (I'd opt for little-to-no pulp. The pulp can taste a bit bitter when cooked)
3 tablespoons brown sugar
1 teaspoon balsamic vinegar
3 tablespoons ketchup
Use a 4 quart slow cooker for best results. Dredge the chicken pieces with the flour, and shake off the excess. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating.
Plop the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Taste. If you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.
Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over white or brown rice.