Wednesday, November 24, 2010
Cranberries for Thanksgiving 2010
This recipe is also one that will be on the Thanksgiving table this year. I made it last night and tried it out today and loved it! It is just the right amount of that tart cranberry taste. Which is perfect because every year we have cranberry jello salad or some type of jellied cranberries and no one ever takes more than a few bites. I love the cranberry taste with my turkey but always hated how sometimes it was too sweet. This compote does the trick,definitely a keeper.
Fresh Cranberry Compote
2 12oz bags of fresh cranberries
2 oranges, seeded and coarsely chopped
1 large Granny Smith apple, peeled, cored and coarsely chopped
3/4 cup orange juice
1 cup white sugar
2 whole cinnamon sticks
1/2 tsp fresh shaved nutmeg
Place cranberries,oranges and apple in a food processor (in batches if needed). Pulse 8 to 10 times or until mixture is coarsely chopped. Once pulsed transfer to a large bowl and add the orange juice, sugar, cinnamon, and nutmeg. Mix well to incorporate, cover with plastic, refrigerate for at least 6 hours or, ideally overnight. This will allow the fruit to macerate and break down into a sauce.. After 6 hours taste and adjust sweetness with additional sugar if desired. Refrigerate and store up to 2 weeks. Remove cinnamon sticks before serving. Makes 8 to 10 servings.
Serve left over compote on buttered bread, with pound cake, over ice cream or on leftover turkey sandwiches.
This recipe was by Tyler Florence found in the Better Homes and Garden magazine November 2010 issue
2 oranges, seeded and coarsely chopped
1 large Granny Smith apple, peeled, cored and coarsely chopped
3/4 cup orange juice
1 cup white sugar
2 whole cinnamon sticks
1/2 tsp fresh shaved nutmeg
Place cranberries,oranges and apple in a food processor (in batches if needed). Pulse 8 to 10 times or until mixture is coarsely chopped. Once pulsed transfer to a large bowl and add the orange juice, sugar, cinnamon, and nutmeg. Mix well to incorporate, cover with plastic, refrigerate for at least 6 hours or, ideally overnight. This will allow the fruit to macerate and break down into a sauce.. After 6 hours taste and adjust sweetness with additional sugar if desired. Refrigerate and store up to 2 weeks. Remove cinnamon sticks before serving. Makes 8 to 10 servings.
Serve left over compote on buttered bread, with pound cake, over ice cream or on leftover turkey sandwiches.
This recipe was by Tyler Florence found in the Better Homes and Garden magazine November 2010 issue
Monday, November 15, 2010
It's that time of year again!
My favorite month and holiday! I love Thanksgiving and everything that it stands for. Wonderful food, family and gratitude. This year I am trying out some new recipes to see if they are good ones to include in the big meal on Thanksgiving. The first recipe I tried out was for green beans. I am a little tired of the usual green bean casserole so I brought this to Sunday dinner last night and everyone agreed this one is a keeper. I like these because they will not take up any of that coveted oven space and they are a lot faster to make, always a plus.These green beans will defiantly be on our Thanksgiving table this year.
Green Beans with Bacon Vinaigrette
Kosher salt and black pepper
2 pounds green beans, trimmed
6 slices bacon
2 shallots, sliced
2 tablespoons cider vinegar
2 tablespoons whole-grain mustard
2 tablespoons olive oil
Bring a large pot of water to a boil and add 1 tablespoon salt. Add green beans and cook until just tender, 4-5 minutes. Drain and run under cold water to cool, transfer to serving bowl.
Meanwhile in a medium skillet cook the bacon over medium heat until crisp, *6-8 minutes transfer to paper towel lined plate. let cool then break into pieces.
Discard all but 2 tablespoons of the bacon drippings from the skillet and return to medium heat. Add the shallots and cook stirring, for 1 minute. Stir in the vinegar, mustard, oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Add to the green beans along with the bacon and toss to combine.
Serves 8.
*I cooked my bacon in the microwave and just saved the dripping then added it to the skillet.
Recipe from the Real Simple Magazine Nov/2010 issue.
2 pounds green beans, trimmed
6 slices bacon
2 shallots, sliced
2 tablespoons cider vinegar
2 tablespoons whole-grain mustard
2 tablespoons olive oil
Bring a large pot of water to a boil and add 1 tablespoon salt. Add green beans and cook until just tender, 4-5 minutes. Drain and run under cold water to cool, transfer to serving bowl.
Meanwhile in a medium skillet cook the bacon over medium heat until crisp, *6-8 minutes transfer to paper towel lined plate. let cool then break into pieces.
Discard all but 2 tablespoons of the bacon drippings from the skillet and return to medium heat. Add the shallots and cook stirring, for 1 minute. Stir in the vinegar, mustard, oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Add to the green beans along with the bacon and toss to combine.
Serves 8.
*I cooked my bacon in the microwave and just saved the dripping then added it to the skillet.
Recipe from the Real Simple Magazine Nov/2010 issue.
Friday, September 24, 2010
Friday is Pizza Night!
For some odd reason Friday is my worst day of the week. I am just so exhausted from the week and usually do not have it in me to make anything big for dinner. So long ago I designated Friday's as pizza night! I love pizza and I love trying/making/testing out different kinds of pizzas that are "outside the box" if you will. Meaning homemade and not your typical pizza toppings. I love it I get to get my creative juices flowing and usually they turn out because with a yummy crust and cheese what could go wrong. So I will start posting the different pizzas we try.
Bacon, Red Onion and Gruyere Pizza
Pizza Dough
2 Tablespoons Olive Oil
1/2 medium red onion cut into thin slices
2-3 tablespoons dry thyme or 12 sprigs of fresh thyme
Salt and Pepper
4-6 slices of turkey bacon, cooked and crumbled
1/2 Cup grated Gruyere cheese
Heat oven to 425 degrees.
Brush dough with 1 tablespoon of olive oil. Bake for 5-7 minutes until puffed and golden. Toss onions and thyme with remaining tablespoon of olive oil add salt and pepper, 1/4 tsp of each. Top cooked dough with cheese, bacon then onion mixture. Bake for 10-12 minutes or until cheese is completely melted.
Other variation. Use ham instead of bacon and Swiss cheese instead of Gruyere. Prepared the same.
I have found that the best way to make sure your dough is done when the rest of the pizza is ready is to put the dough in the oven BEFORE any toppings or sauce are added for about 5 minutes. This gives the dough a little head start.
2 Tablespoons Olive Oil
1/2 medium red onion cut into thin slices
2-3 tablespoons dry thyme or 12 sprigs of fresh thyme
Salt and Pepper
4-6 slices of turkey bacon, cooked and crumbled
1/2 Cup grated Gruyere cheese
Heat oven to 425 degrees.
Brush dough with 1 tablespoon of olive oil. Bake for 5-7 minutes until puffed and golden. Toss onions and thyme with remaining tablespoon of olive oil add salt and pepper, 1/4 tsp of each. Top cooked dough with cheese, bacon then onion mixture. Bake for 10-12 minutes or until cheese is completely melted.
Other variation. Use ham instead of bacon and Swiss cheese instead of Gruyere. Prepared the same.
I have found that the best way to make sure your dough is done when the rest of the pizza is ready is to put the dough in the oven BEFORE any toppings or sauce are added for about 5 minutes. This gives the dough a little head start.
Friday, September 17, 2010
Soups
I love soup especially in the Fall. They are easy to make and full of good things. Here are a few family favorite soups.
White Chicken Chili
1/2 stick butter
1/4 cup flour
3/4 cup chicken broth
2 cups half and half
1/2 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 tsp pepper
2 4 oz cans of green chilies
3 cans navy beans
1 1/2 cups shredded Monterrey Jack cheese
4 cooked and shredded chicken breasts
Sour cream and cilantro for garnish.
Melt butter in soup pot and whisk in flour let cook for 1 min. Whisk in chicken broth and half and half. Whisk continually to prevent burning. Simmer until thick. When thick add chili powder, salt and pepper and cumin. Stir until combined. Add chilies, beans, cheese and chicken. Simmer for 15 minutes or longer until warmed through. Serve with dollop of sour cream and fresh cilantro on top.
1/4 cup flour
3/4 cup chicken broth
2 cups half and half
1/2 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 tsp pepper
2 4 oz cans of green chilies
3 cans navy beans
1 1/2 cups shredded Monterrey Jack cheese
4 cooked and shredded chicken breasts
Sour cream and cilantro for garnish.
Melt butter in soup pot and whisk in flour let cook for 1 min. Whisk in chicken broth and half and half. Whisk continually to prevent burning. Simmer until thick. When thick add chili powder, salt and pepper and cumin. Stir until combined. Add chilies, beans, cheese and chicken. Simmer for 15 minutes or longer until warmed through. Serve with dollop of sour cream and fresh cilantro on top.
Tex Mex Tortilla Soup
2 Boneless Skinless chicken breasts. Cooked and shredded. or 1-2 cans of chunk chicken breast.
1 14 oz beef broth
1 14 oz can chicken broth
1 14.5 oz can chopped Mexican style tomatoes
1 can corn, drained
1 can black beans, drained
1 tsp chili powder
1/8 tsp pepper
Bring chicken. broth and tomatoes to a boil. Boil for 8-10 minutes. Add corn, beans, chili powder and pepper. Simmer for 10 more minutes or until soup is heated through. Top with crushed tortilla chips*, shredded Monterrey Jack cheese, a splash of lime juice and avocado.
*I love the lime flavored tortilla chips for this soup.
1 14 oz beef broth
1 14 oz can chicken broth
1 14.5 oz can chopped Mexican style tomatoes
1 can corn, drained
1 can black beans, drained
1 tsp chili powder
1/8 tsp pepper
Bring chicken. broth and tomatoes to a boil. Boil for 8-10 minutes. Add corn, beans, chili powder and pepper. Simmer for 10 more minutes or until soup is heated through. Top with crushed tortilla chips*, shredded Monterrey Jack cheese, a splash of lime juice and avocado.
*I love the lime flavored tortilla chips for this soup.
Egg Drop Soup
4 Cups Chicken Broth
3 tablespoons water
1 tablespoon cornstarch
1 egg lightly beaten
Vegetable of your choice (peas, corn, broccoli, spinach)
Bring broth to a simmer over medium/high heat. In separate bowl combine water and cornstarch. Stir in the cornstarch mixture into simmering broth. Bring to a boil and add choice vegetable. Boil until vegetables are tender If not using vegetables just boil for 2 min. Remove from heat. Slowly pour in the egg. Stir with fork in one direction only, stirring slowly for long strands of egg.
3 tablespoons water
1 tablespoon cornstarch
1 egg lightly beaten
Vegetable of your choice (peas, corn, broccoli, spinach)
Bring broth to a simmer over medium/high heat. In separate bowl combine water and cornstarch. Stir in the cornstarch mixture into simmering broth. Bring to a boil and add choice vegetable. Boil until vegetables are tender If not using vegetables just boil for 2 min. Remove from heat. Slowly pour in the egg. Stir with fork in one direction only, stirring slowly for long strands of egg.
Hodge Podge Stew
1-2 pounds ground beef
1 small onion
2 cans of minestrone soup
1 large can B&M baked beans
1 cup water
1 1/2 tablespoon Worcestershire sauce
Brown ground beef and onions. Add soup, baked beans, water and Worcestershire sauce. Simmer for 15-20 min or until heated through.
* Some stores don't carry minestrone if you cannot find it Vegetable beef soup can be substituted.
1 small onion
2 cans of minestrone soup
1 large can B&M baked beans
1 cup water
1 1/2 tablespoon Worcestershire sauce
Brown ground beef and onions. Add soup, baked beans, water and Worcestershire sauce. Simmer for 15-20 min or until heated through.
* Some stores don't carry minestrone if you cannot find it Vegetable beef soup can be substituted.
Monday, September 13, 2010
My Favorite Cookbook
I thought I would share one of my favorite cookbooks!
Monday, August 23, 2010
Swiss Chard
Last night I had mom and dad over for a thank you dinner for all their help with our recent move. I have a nice new kitchen and thought there was no better way to break it in then to prepare a meal for my family.
On the menu was baked lemon fish with sauteed Swiss chard and bowtie artichoke salad. It was a little something new for everyone to try. I tried out swiss chard which is a type of green for Jack and I one night and we loved it and ate it all by ourselves. Mom and Dad love the spinach in the vinegar so I knew they would like the swiss chard, Since Jason is not a big fan of greens I made the artichoke salad for something new for him. He had never had artichokes before. They all liked their "something new" last night. Here are the recipes of the swiss chard and the artichoke salad below.
Swiss Chard
3 tablespoons olive oil
2 cloves garlic, minced
2 bunches swiss chard, leaves removed and chopped
Heat olive oil in skillet over medium heat infuse oil with garlic. Then add the Swiss chard and saute until wilted about 2 min. Season with salt and pepper and serve hot.
This goes great with fish!
What Swiss chard looks like
On the menu was baked lemon fish with sauteed Swiss chard and bowtie artichoke salad. It was a little something new for everyone to try. I tried out swiss chard which is a type of green for Jack and I one night and we loved it and ate it all by ourselves. Mom and Dad love the spinach in the vinegar so I knew they would like the swiss chard, Since Jason is not a big fan of greens I made the artichoke salad for something new for him. He had never had artichokes before. They all liked their "something new" last night. Here are the recipes of the swiss chard and the artichoke salad below.
Swiss Chard
3 tablespoons olive oil
2 cloves garlic, minced
2 bunches swiss chard, leaves removed and chopped
Heat olive oil in skillet over medium heat infuse oil with garlic. Then add the Swiss chard and saute until wilted about 2 min. Season with salt and pepper and serve hot.
This goes great with fish!
What Swiss chard looks like
Bowtie Artichoke Salad
2 14 ounces cans quartered artichoke hearts, drained
8 ounces bowtie pasta, cooked and drained
1/4 cup sun dried tomatoes, chopped
1 small red onion, chopped
1 garlic clove, minced
1 tablespoon lemon juice
1 tablespoon red wine vinegar
2 tablespoons olive oil
1/4 cup chopped parsley leaves
salt and freshly ground black pepper
Toss all ingredients in a serving bowl and let rest covered in the refrigerator for at least one hour before serving. Best if sits overnight if you have the time or want to make ahead.
recipe by Sunny Anderson
8 ounces bowtie pasta, cooked and drained
1/4 cup sun dried tomatoes, chopped
1 small red onion, chopped
1 garlic clove, minced
1 tablespoon lemon juice
1 tablespoon red wine vinegar
2 tablespoons olive oil
1/4 cup chopped parsley leaves
salt and freshly ground black pepper
Toss all ingredients in a serving bowl and let rest covered in the refrigerator for at least one hour before serving. Best if sits overnight if you have the time or want to make ahead.
recipe by Sunny Anderson
Black Bean Salad
A great side dish for Mexican entrees. We had this on the side with tacos one night. The next day for lunch we had taco salads with the leftover taco meat and put this on top. Jason even commented it would be great on nachos.
Black Bean Salad
2 cans black beans, drained
2 Roma tomatoes, diced
1/4 cup diced red pepper
1/4 cup diced red onion
1/4 cup green onions
1/4 cup diced pineapple
1 tablespoon chopped cilantro
1 jalapeno, minced and seeded
4 tablespoons red wine vinegar or sherry vinegar
juice of 1 lime
3 tablespoons honey
1 tablespoon salt
1 teaspoon pepper
pinch of ground cumin
Mix all ingredients in a large bowl and refrigerate for 1 hour.
Recipe from Guy Fieri
Black Bean Salad
2 cans black beans, drained
2 Roma tomatoes, diced
1/4 cup diced red pepper
1/4 cup diced red onion
1/4 cup green onions
1/4 cup diced pineapple
1 tablespoon chopped cilantro
1 jalapeno, minced and seeded
4 tablespoons red wine vinegar or sherry vinegar
juice of 1 lime
3 tablespoons honey
1 tablespoon salt
1 teaspoon pepper
pinch of ground cumin
Mix all ingredients in a large bowl and refrigerate for 1 hour.
Recipe from Guy Fieri
Turkey Larb
I tried out a new type of cuisine a Thai dish called Turkey Larb. Don't let the name fool you it is good...nothing like lard, which it sounds like and at first I thought that was what is was called, turkey lard. It was tested and proved to be a success so I thought I would share.
Turkey Larb
Dressing
1/3 cup fresh lime juice (4-5) Limes
3 tablespoons fresh lemon juice (1 large)
2 tablespoons fish sauce*
2 tablespoons honey
Larb
3 tablespoons vegetable oil
1/2 red onion diced
3 shallots thinly sliced
1/4 cup minced lemongrass**
1 chopped thai chile stemmed and thinly sliced (serrano is one kind)
kosher salt
11/2 lbs ground turkey
1/2 cup chopped mint leaves
freshly ground pepper
1 head butter lettuce. Leaves separated (like small heads of lettuce if you cannot find it romaine lettuce leaves work too)
Directions
Dressing: In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey. Set aside.
Larb- In a large skillet, heat the oil over medium heat. Add the onion, shallots, lemongrass, chile, and salt, to taste. Cook until the vegetables begin to soften, about 5 minutes. Add the turkey and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes. Add the dressing to the pan and cook for 2 minutes. Remove the pan from the heat and stir in the mint. Season with salt and pepper, to taste.
To eat just spoon turkey mixture onto lettuce leaf and eat like a wrap. To make it more filling we put rice first on the lettuce then the meat, or serve with rice on the side. I also didn't want to work with chilies I was afraid it would be too spicy for the little one so just added red bell pepper it tasted great to me.
*Here is a picture of the fish sauce. It is in the ethnic food isle and it is in a bottle like vinegar. I was a little daunted by this ingredient but you could not taste anything fishy at all.
**When I saw this dish being demonstrated she cut up the lemongrass but once my brother made dinner for us and used lemongrass I remember it being in a tube already done! I looked for it that way and found it in the herb section of my grocery store by the produce.
This recipe was by Giada De Laurentiis from the food network.
Turkey Larb
Dressing
1/3 cup fresh lime juice (4-5) Limes
3 tablespoons fresh lemon juice (1 large)
2 tablespoons fish sauce*
2 tablespoons honey
Larb
3 tablespoons vegetable oil
1/2 red onion diced
3 shallots thinly sliced
1/4 cup minced lemongrass**
1 chopped thai chile stemmed and thinly sliced (serrano is one kind)
kosher salt
11/2 lbs ground turkey
1/2 cup chopped mint leaves
freshly ground pepper
1 head butter lettuce. Leaves separated (like small heads of lettuce if you cannot find it romaine lettuce leaves work too)
Directions
Dressing: In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey. Set aside.
Larb- In a large skillet, heat the oil over medium heat. Add the onion, shallots, lemongrass, chile, and salt, to taste. Cook until the vegetables begin to soften, about 5 minutes. Add the turkey and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes. Add the dressing to the pan and cook for 2 minutes. Remove the pan from the heat and stir in the mint. Season with salt and pepper, to taste.
To eat just spoon turkey mixture onto lettuce leaf and eat like a wrap. To make it more filling we put rice first on the lettuce then the meat, or serve with rice on the side. I also didn't want to work with chilies I was afraid it would be too spicy for the little one so just added red bell pepper it tasted great to me.
*Here is a picture of the fish sauce. It is in the ethnic food isle and it is in a bottle like vinegar. I was a little daunted by this ingredient but you could not taste anything fishy at all.
This recipe was by Giada De Laurentiis from the food network.
Monday, July 19, 2010
Mustard -Roasted Fish
My guilty pleasure at mom and dad's is watching the food network. On my last trip I saw Ina Garten make this fish. I had to try it so yesterday I made it for the boys. Jason who is not a fish fan loved it and even commented about how good it was the next day. That is some recipe. All the ingredients really make this dish. So great and not to mention easy. To find the recipe on the food network page click here.
I served this with the Dill Fingerling Potatoes and the Watermelon with Feta and Basil. Recipes posted below.
Mustard- Roasted Fish
4 (8-ounce) fish fillets such as red snapper
Kosher salt and freshly ground black pepper
8 ounces creme fraiche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers
Preheat the oven to 425 degrees F.
Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.
I served this with the Dill Fingerling Potatoes and the Watermelon with Feta and Basil. Recipes posted below.
Mustard- Roasted Fish
4 (8-ounce) fish fillets such as red snapper
Kosher salt and freshly ground black pepper
8 ounces creme fraiche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers
Preheat the oven to 425 degrees F.
Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.
Dill Fingerling Potatoes
2 tablespoons unsalted butter
1 1/4 pounds fingerling potatoes, rinsed but not peeled
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons chopped fresh dill
Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt and pepper and toss well. Cover the pot tightly and cook over low heat for 20-30 min, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the potatoes from burning. Turn off heat and allow the potatoes to steam for another 5 minutes. Don't overcook. Toss will the dill and serve hot.
Fruit and Basil
I was introduced to the wonderful combination of fruit and basil by my chef brother Jake. We had this awesome mango sorbet with basil leaves for dessert one time at his restaurant. He told us to make sure we had a taste of basil with every bite. This began my love of the combination of basil and fruit. I recently stumbled upon an article in Real Simple magazine with five new things to do with basil. I tried this Watermelon with feta and basil salad. What a great combination.
Watermelon with Feta and Basil
Watermelon cut into chunks
Olive oil
Salt and Pepper
Feta cheese, crumbled
Fresh basil leaves, snipped or chopped
Sprinkle watermelon chunks with olive oil until coated. Season with salt and pepper. Top with feta cheese and basil toss and serve.
So fresh and simple!
This could work with any kind of fruit. Strawberries and fresh basil are one of my favorites.
Watermelon with Feta and Basil
Watermelon cut into chunks
Olive oil
Salt and Pepper
Feta cheese, crumbled
Fresh basil leaves, snipped or chopped
Sprinkle watermelon chunks with olive oil until coated. Season with salt and pepper. Top with feta cheese and basil toss and serve.
So fresh and simple!
This could work with any kind of fruit. Strawberries and fresh basil are one of my favorites.
Thursday, July 1, 2010
Fruit Salsa with Cinnamon Tortilla Chips
For pot luck gatherings I like to make this. It is a twist on a fruit side dish or salad. The Cinnamon chips make it that much better. I am a big fan of cinnamon and sugar things! I am bringing it to our 4th of July festivities this weekend. The best thing with this recipe is you can use any combination of fruit you want or have on hand.
This needs to be chilled for 6-24 hours before serving so plan ahead.
Fruit Salsa
1 cup finely chopped strawberries
1 Medium orange, peeled and finely chopped
3 kiwifruit, peeled and finely chopped
1/2 cup finely chopped fresh pineapple or one 8 ounce an crushed pineapple (juice drained)
1/4 cup thinly sliced green onions (about two green onions)
1/4 cup finely chopped yellow or green sweet pepper
1 tablespoon lime or lemon juice
Combine in bowl cover and chill for 6-24 hours. (If you plan to chill longer than 6 hours add the strawberries just before serving. they get soggy.) Serve with Cinnamon Chips
Cinnamon Tortilla Chips
Combine 1/2 cup sugar and 1 tsp ground cinnamon in shallow bowl. Brush 1/4 cup melted butter or margarine over twelve 7 or 8 inch flour tortillas. Cut each tortillas into 8 wedges (I use a pizza cutter) then sprinkle or dip the wedges in the cinnamon sugar mixture, coating both sides. Place on cookie sheet and bake at 350 for 10 min or until dry and crisp. Cool and serve. Store in an airtight container.
This needs to be chilled for 6-24 hours before serving so plan ahead.
Fruit Salsa
1 cup finely chopped strawberries
1 Medium orange, peeled and finely chopped
3 kiwifruit, peeled and finely chopped
1/2 cup finely chopped fresh pineapple or one 8 ounce an crushed pineapple (juice drained)
1/4 cup thinly sliced green onions (about two green onions)
1/4 cup finely chopped yellow or green sweet pepper
1 tablespoon lime or lemon juice
Combine in bowl cover and chill for 6-24 hours. (If you plan to chill longer than 6 hours add the strawberries just before serving. they get soggy.) Serve with Cinnamon Chips
Cinnamon Tortilla Chips
Combine 1/2 cup sugar and 1 tsp ground cinnamon in shallow bowl. Brush 1/4 cup melted butter or margarine over twelve 7 or 8 inch flour tortillas. Cut each tortillas into 8 wedges (I use a pizza cutter) then sprinkle or dip the wedges in the cinnamon sugar mixture, coating both sides. Place on cookie sheet and bake at 350 for 10 min or until dry and crisp. Cool and serve. Store in an airtight container.
Saturday, June 26, 2010
Black Bean Chicken Wraps
This is a perfect summer recipe. With no cooking involved it is perfect on those hot days for lunch or dinner.
Black Bean Chicken Wraps.
4 8 inch flavored or flour tortillas. or flat bread wraps found by the pita bread in most grocery stores.
1 15 ounce can of black beans, drained
1 med green pepper, finely chopped
2-3 green onions, sliced
1 13 ounce Canned chunk chicken breast
1/2 cup of mayonnaise
1-2 Tablespoons lime juice
2 tablespoons fresh cilantro, snipped
leaf lettuce
To prepare tortillas and make them pliable for use. I have found the easiest way is to place the tortillas between two damp paper towels and place in microwave for 30 seconds.If using flat bread no need to heat.
Combine the beans, green peppers,green onions, chicken and mayo into large bowl and stir to combine. Then add lime juice and cilantro and stir. Spread bean mixture evenly over tortillas. Top with lettuce. Roll up tortillas.This is also a great meatless meal as well, just omit the chicken.
I love these wraps paired with the Greek salad (posted below)
Black Bean Chicken Wraps.
4 8 inch flavored or flour tortillas. or flat bread wraps found by the pita bread in most grocery stores.
1 15 ounce can of black beans, drained
1 med green pepper, finely chopped
2-3 green onions, sliced
1 13 ounce Canned chunk chicken breast
1/2 cup of mayonnaise
1-2 Tablespoons lime juice
2 tablespoons fresh cilantro, snipped
leaf lettuce
To prepare tortillas and make them pliable for use. I have found the easiest way is to place the tortillas between two damp paper towels and place in microwave for 30 seconds.If using flat bread no need to heat.
Combine the beans, green peppers,green onions, chicken and mayo into large bowl and stir to combine. Then add lime juice and cilantro and stir. Spread bean mixture evenly over tortillas. Top with lettuce. Roll up tortillas.This is also a great meatless meal as well, just omit the chicken.
I love these wraps paired with the Greek salad (posted below)
Greek Salad
Ingredients
1/2 10 ounce package romaine lettuce
1/2 10 ounce package baby greens
1 large cucumber, chopped
2 Roma tomatoes,sliced and halved
1/4 cup pitted Kalamata olives
1 red onion halved and thinly sliced
1 4 oz package feta cheese, crumbled
Combine first six ingredients and top with *dressing then the feta cheese.
Vinaigrette Dressing
6 Tablespoons olive oil
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1 tsp Dijon mustard
1 tsp fresh lemon juice
1 1/2 cups red wine vinegar
*When I don't have time or have all the ingredients to make the dressing. I just use olive oil and salt. Just pour 6 tablespoon of olive oil over salad mixture or more until all salad is coated then add salt to taste.
1/2 10 ounce package romaine lettuce
1/2 10 ounce package baby greens
1 large cucumber, chopped
2 Roma tomatoes,sliced and halved
1/4 cup pitted Kalamata olives
1 red onion halved and thinly sliced
1 4 oz package feta cheese, crumbled
Combine first six ingredients and top with *dressing then the feta cheese.
Vinaigrette Dressing
6 Tablespoons olive oil
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1 tsp Dijon mustard
1 tsp fresh lemon juice
1 1/2 cups red wine vinegar
*When I don't have time or have all the ingredients to make the dressing. I just use olive oil and salt. Just pour 6 tablespoon of olive oil over salad mixture or more until all salad is coated then add salt to taste.
Monday, June 21, 2010
Better than ...Cake
The Father at our house requested this cake for Father's day. I had to really dig to find the recipe since the last time I made was for his birthday. I know this cake by another name but chose to post it how it was posted on the cake box I cut it off of years ago.
Better-than-Almost Anything Cake
1 Package Betty Crocker SuperMoist German chocolate cake mix
Water, Vegetable oil and eggs as called for on cake mix package directions
1 can (14oz) sweetened condensed milk
1 jar (16-17 oz) caramel or butterscotch topping
1 container (8oz) frozen whipped topping, thawed. about three cups.
1 bag (8oz) toffee chips or bits. Or two of your favorite candy bars crushed up. We like butterfingers.
Heat oven to 350. Make and bake cake as directed on package for 13 x 9 pan. Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake: let stand until milk has been absorbed into cake, let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around edges to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread whipped topping over top of cake. Sprinkle with toffee chips or crushed candy bar. Store covered in refrigerator.
Better-than-Almost Anything Cake
1 Package Betty Crocker SuperMoist German chocolate cake mix
Water, Vegetable oil and eggs as called for on cake mix package directions
1 can (14oz) sweetened condensed milk
1 jar (16-17 oz) caramel or butterscotch topping
1 container (8oz) frozen whipped topping, thawed. about three cups.
1 bag (8oz) toffee chips or bits. Or two of your favorite candy bars crushed up. We like butterfingers.
Heat oven to 350. Make and bake cake as directed on package for 13 x 9 pan. Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake: let stand until milk has been absorbed into cake, let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around edges to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread whipped topping over top of cake. Sprinkle with toffee chips or crushed candy bar. Store covered in refrigerator.
Thursday, June 17, 2010
Chicken Lettuce Wraps
Another recipe that I searched for because we had and loved these lettuce wraps at Pei Wei's. It is great wrapped in lettuce but after Jack got too frustrated eating it in the lettuce I just serve it over rice not using the dipping sauce. But should defiantly be tried wrapped in lettuce. So good. The ingredients may sound a little daunting and expensive when you buy them to get started but if you make this meal more than once it all pays for itself. One of my major turn to comfort foods.
Chicken Lettuce Wraps
1 head iceberg lettuce
2 large chicken breasts halves cooked and diced
1 teaspoon garlic, minced
2 teaspoons soy sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1/2 teaspoon minced ginger
1 tablespoon vinegar
1 8 oz can water chestnuts, diced
2 green onions, finely sliced
1 cup fresh mushrooms, diced
Remove core from lettuce and wash in cold water. Drain. Separate leaves and stack upside down on plate. Refrigerate until very crisp (overnight if possible).
Place chicken and garlic in wok or large skillet over med heat and warm through. Add soy and hoisin sauce, sesame oil, ginger and vinegar to the heated chicken and garlic. Cook and stir until all chicken in coated about 3 min. Add chestnuts, mushrooms and onions and cook until onions are soft.
To serve transfer chicken mixture to large bowl. Serve with lettuce by spooning mixture onto crisp lettuce leaf and roll up. Serve with dipping sauce.
Dipping Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot or brown spicy mustard
2 tsp hot water
1-2 teaspoon red chili garlic sauce (optional)
Dissolve sugar in water. Add soy sauce, vinegar, lemon juice and sesame oil. Mix and refrigerate. Mix hot mustard with hot water. Add garlic sauce. Stir into the refrigerated sauce and serve with lettuce wraps.
Chicken Lettuce Wraps
1 head iceberg lettuce
2 large chicken breasts halves cooked and diced
1 teaspoon garlic, minced
2 teaspoons soy sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1/2 teaspoon minced ginger
1 tablespoon vinegar
1 8 oz can water chestnuts, diced
2 green onions, finely sliced
1 cup fresh mushrooms, diced
Remove core from lettuce and wash in cold water. Drain. Separate leaves and stack upside down on plate. Refrigerate until very crisp (overnight if possible).
Place chicken and garlic in wok or large skillet over med heat and warm through. Add soy and hoisin sauce, sesame oil, ginger and vinegar to the heated chicken and garlic. Cook and stir until all chicken in coated about 3 min. Add chestnuts, mushrooms and onions and cook until onions are soft.
To serve transfer chicken mixture to large bowl. Serve with lettuce by spooning mixture onto crisp lettuce leaf and roll up. Serve with dipping sauce.
Dipping Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot or brown spicy mustard
2 tsp hot water
1-2 teaspoon red chili garlic sauce (optional)
Dissolve sugar in water. Add soy sauce, vinegar, lemon juice and sesame oil. Mix and refrigerate. Mix hot mustard with hot water. Add garlic sauce. Stir into the refrigerated sauce and serve with lettuce wraps.
Monday, June 14, 2010
Chicken Pot Pie
This is one of Jason's favorites. I am more than happy to make it since it is so easy and filling.
Pot Pie
1 pound boneless skinless chicken breasts cooked and shredded
1 tablespoon olive oil
1 medium onion, chopped
4 carrots diced
3 tablespoons flour
2 cups milk
1 10oz bag frozen peas
1 tablespoon thyme (or more to your liking)
Salt and Pepper
pie crust (2)
Heat oil in saucepan. Add onions, carrots and cook. Stirring until softened. 6-8 minutes.Sprinkle flour over vegetables and cook stirring for 1 min. Add milk and simmer until thickens 2-3 minutes. Stir in chicken, peas, thyme 3/4 tsp salt and 1/4 tsp pepper. Transfer meat and vegetable mixture to prepared pie pan. Pour over one sheet of dough, cover with second sheet of dough. Cut slits into dough and bake at 400 for 30-35 minutes or until the crust is brown and bubbling.
Pot Pie
1 pound boneless skinless chicken breasts cooked and shredded
1 tablespoon olive oil
1 medium onion, chopped
4 carrots diced
3 tablespoons flour
2 cups milk
1 10oz bag frozen peas
1 tablespoon thyme (or more to your liking)
Salt and Pepper
pie crust (2)
Heat oil in saucepan. Add onions, carrots and cook. Stirring until softened. 6-8 minutes.Sprinkle flour over vegetables and cook stirring for 1 min. Add milk and simmer until thickens 2-3 minutes. Stir in chicken, peas, thyme 3/4 tsp salt and 1/4 tsp pepper. Transfer meat and vegetable mixture to prepared pie pan. Pour over one sheet of dough, cover with second sheet of dough. Cut slits into dough and bake at 400 for 30-35 minutes or until the crust is brown and bubbling.
Thursday, June 3, 2010
Chicken Tortilla Salads
This is a recipe that I am happy to share. Since moving to Florida Jason and I have missed eating our favorite chicken salads that we got at Costa Vida. This year I have been on a hunt to make a replica of that salad that we so dearly have missed. It comes from a combination of different recipes and a few alterations. I have the chance to test it out on several different crowds and it has been quite the success.
There are two things that make this salad. The rice and the dressing.
Santa Fe Lime Rice
1 cup uncooked white rice
2 cups chicken broth
1/4 teaspoon salt
Juice of 1/2 lime
2 tablespoons butter
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
To use a rice cooker, combine all ingredients in the cooker. Cover and turn on.
To cook on the stove combine the rice, broth, and salt in a large saucepan over medium-high heat. Bring to a boil. Decrease heat and simmer and add the lime juice, butter, cilantro, and cumin, Sir, cover and simmer 15 to 20 minutes, until rice is tender. Makes 4 servings.
Recipe from The Food Nanny Rescues Dinner.
Cilantro Ranch Dressing
1 cup bottled salsa Verde
1 .4oz packet buttermilk ranch dressing mix
1/2 cup chopped fresh cilantro
1/3 cup sour cream
1/3 cup mayonnaise
1 tsp minced garlic
1/2 tsp salt
1 tablespoon fresh lime juice
1/4 tsp ground cumin
1/4 cup sugar
Blend all ingredients in blender and chill for 30 to 1 hour before serving.
This is how you construct the salads
Tortilla
Black or Pinto Beans
Lime Rice
Shredded chicken or pork. Cooked the way you like it. ( I just grill my chicken with some garlic and butter and a little bit of chicken broth)
shredded cheese
lettuce
cilantro ranch dressing
top with tortilla strips or chips (optional)
Another great thing about this is you can make burritos the next day if you have leftovers. Just heat the dressing and spread on top of burrito.
There are two things that make this salad. The rice and the dressing.
Santa Fe Lime Rice
1 cup uncooked white rice
2 cups chicken broth
1/4 teaspoon salt
Juice of 1/2 lime
2 tablespoons butter
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
To use a rice cooker, combine all ingredients in the cooker. Cover and turn on.
To cook on the stove combine the rice, broth, and salt in a large saucepan over medium-high heat. Bring to a boil. Decrease heat and simmer and add the lime juice, butter, cilantro, and cumin, Sir, cover and simmer 15 to 20 minutes, until rice is tender. Makes 4 servings.
Recipe from The Food Nanny Rescues Dinner.
Cilantro Ranch Dressing
1 cup bottled salsa Verde
1 .4oz packet buttermilk ranch dressing mix
1/2 cup chopped fresh cilantro
1/3 cup sour cream
1/3 cup mayonnaise
1 tsp minced garlic
1/2 tsp salt
1 tablespoon fresh lime juice
1/4 tsp ground cumin
1/4 cup sugar
Blend all ingredients in blender and chill for 30 to 1 hour before serving.
This is how you construct the salads
Tortilla
Black or Pinto Beans
Lime Rice
Shredded chicken or pork. Cooked the way you like it. ( I just grill my chicken with some garlic and butter and a little bit of chicken broth)
shredded cheese
lettuce
cilantro ranch dressing
top with tortilla strips or chips (optional)
Another great thing about this is you can make burritos the next day if you have leftovers. Just heat the dressing and spread on top of burrito.
Wednesday, June 2, 2010
Kappa Casserole
This recipe comes from Grandma Judy. She was a member of the Kappa Kappa Gammas. At every luncheon or dinner party they had this casserole. This is one of those comfort foods that Mom would make for us. It always tastes better the second day, so if you have leftovers it is a good one to have more than once. This is also a great freeze and eat later meal.
Kappa Casserole
2 lbs ground beef
1 small onion, chopped
2 cans cream of mushroom soup
1 4 oz jar of pimientos, diced
16 oz sour cream
bag of egg noodles
Cook noodles according to package directions. Cook ground beef and onions. Drain. Add soups, sour cream and pimientos. Mix in the noodles. Place in casserole dish. Best to sit overnight but doesn't have to be. Bake at 350 for 30 min.
Kappa Casserole
2 lbs ground beef
1 small onion, chopped
2 cans cream of mushroom soup
1 4 oz jar of pimientos, diced
16 oz sour cream
bag of egg noodles
Cook noodles according to package directions. Cook ground beef and onions. Drain. Add soups, sour cream and pimientos. Mix in the noodles. Place in casserole dish. Best to sit overnight but doesn't have to be. Bake at 350 for 30 min.
Taco Haystacks
Kate being the newlywed requested this recipe. It is one of our family favorites. Whenever we all get together and mom asks for requests of what we would all like to eat this is always asked for. It is easy to make and feeds a crowd. If you are only cooking for two or a smaller group cut recipe in half or freeze extra.
Taco Haystacks
2 lbs ground beef
1 small onion chopped
2 8 ounce cans tomato sauce
2 15 oz cans chili with beans
2 10 oz mild enchilada sauce
1/2 tsp chili powder
1 tsp garlic salt
pepper to taste
Cook the ground beef and onions. Then add beef and onion mixture to crock pot along with rest of ingredients. Cook on low for four hours. Top with lettuce, chopped tomatoes, shredded cheese, frito corn chips,avacado and sour cream
*Kate~ Mom wanted me to include a special note to you. Using the little red strainer spoon I gave you drain the fat after you cook the ground beef and onions before adding it to the crock pot with the rest of the ingredients. You do this everytime you cook ground beef!*
Taco Haystacks
2 lbs ground beef
1 small onion chopped
2 8 ounce cans tomato sauce
2 15 oz cans chili with beans
2 10 oz mild enchilada sauce
1/2 tsp chili powder
1 tsp garlic salt
pepper to taste
Cook the ground beef and onions. Then add beef and onion mixture to crock pot along with rest of ingredients. Cook on low for four hours. Top with lettuce, chopped tomatoes, shredded cheese, frito corn chips,avacado and sour cream
*Kate~ Mom wanted me to include a special note to you. Using the little red strainer spoon I gave you drain the fat after you cook the ground beef and onions before adding it to the crock pot with the rest of the ingredients. You do this everytime you cook ground beef!*
Tuesday, April 27, 2010
Using Mint
Last week I was at my parents Dad and Jack were weeding and cleaning out the herb garden. Mom had a lot of mint that she was reluctant to keep because she never uses it. So I took some home with me. I know that I had a recipe in my files that I had cut out of a Martha Stewart magazine just a little while ago. Tonight Jason told me he wouldn't be home for dinner and that meant I could have seafood and not feel guilty. So I tried this one and loved it. The mint is wonderful in it and is a nice combo with the feta. I would have never put that together. I didn't have any asparagus so that was omitted but I just added more snow peas. It even got a thumbs up from Jackson and he usually will not touch shrimp.
Penne with Shrimp, Feta, and Spring VegetableIngredientsServes 4.
Directions
| |
| find recipe on website here |
This was really fast and a one pot thing made me happy. I am also including some things that I use as time savers that I love. The first thing is minced garlic. I find it by the herbs in the produce section at the store. This brand comes in a tube like a paste but when I was in Utah the brand I used was in a jar. No more cutting, smashing or mincing garlic. I love it!  This next item is a tool I use all the time. I still have a hard time with the strength in my hands. So squeezing limes or lemons is really tough. I invested in one of these lemon/lime squeezers and love it. It squeezes the citrus till there is nothing left and you don't have to worry about seeds.  |
Saturday, April 24, 2010
Ground Turkey
I am not a fan of cooking ground beef but most recipes that I have call for it. So a while back I started substituting ground turkey for the beef and I have yet to go back. It is less fat, usually cheaper and it doesn't gross me out when I have to use it. I use it to make meatballs, for the meat in my spaghetti sauce and if the boys have a hankering for burgers I whip up a mean turkey burger.
Here are two really good recipes that use ground turkey.
Mediterranean Turkey and Pasta
1 pound uncooked ground turkey
1 14 1/2 ounce can diced tomatoes with basil, oregano and garlic ( usually called Italian style) undrained
1 1/2 cups tomato juice
1 1/2 cups water
2 medium carrots, very thinly sliced
1 medium onion, cut into wedges
1 stalk celery, finely chopped
1 teaspoon dried Italian seasoning, crushed
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup medium shell pasta
1 cup crumbled feta cheese
In a large skillet cook ground turkey until brown. Drain off fat. Transfer turkey to 4 quart slow cooker. Stir in tomatoes, tomato juice, water, carrots, onion wedges, celery, Italian seasoning, salt and cinnamon. Cover and cook on low heat setting 4 1/2-5 hours or on high heat setting 2-2 1/2 hours. If using low setting turn to high. Stir in pasta. Cover and cook 30-45 minutes more or until pasta is tender. Sprinkle each serving with feta cheese. Serves 6.
*I first made this when we had two of Jason's school mates over for dinner and it was a big hit. The cinnamon and the feta are a must in this recipe. I got this recipe out of the Better Homes and Gardens Simple Slow Cooker Recipe book.
Zucchini Ribbon Lasagna
24 ounce jar marinara sauce
1 small onion finely chopped
12 ounces ground turkey
4 medium Zucchini
2 cups skim ricotta cheese
1-2 cups shredded mozzarella or colby Jack cheese.
Oregano for garnish
Brown turkey and chopped onion until turkey is broken up and onion is tender. Add marinara sauce and simmer for 15-20 min. Preheat oven to 375 degrees. Slice zucchini lengthwise into thin strips. Places slices overlapping slightly in bottom of casserole dish. Top with 1 cup sauce. Dot with ricotta. Then repeat for second layer. (zucchini in opposite direction, sauce, ricotta cheese.) For the top layer you can top with more zucchini (just brush with olive oil so it doesn't burn) or top with shredded cheese. Bake uncovered until lasagna bubbles and top browns 45-50 min. Garnish with Oregano if desired.
* This recipe is great if you have a bounty of zucchini to use!
Here are two really good recipes that use ground turkey.
Mediterranean Turkey and Pasta
1 pound uncooked ground turkey
1 14 1/2 ounce can diced tomatoes with basil, oregano and garlic ( usually called Italian style) undrained
1 1/2 cups tomato juice
1 1/2 cups water
2 medium carrots, very thinly sliced
1 medium onion, cut into wedges
1 stalk celery, finely chopped
1 teaspoon dried Italian seasoning, crushed
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup medium shell pasta
1 cup crumbled feta cheese
In a large skillet cook ground turkey until brown. Drain off fat. Transfer turkey to 4 quart slow cooker. Stir in tomatoes, tomato juice, water, carrots, onion wedges, celery, Italian seasoning, salt and cinnamon. Cover and cook on low heat setting 4 1/2-5 hours or on high heat setting 2-2 1/2 hours. If using low setting turn to high. Stir in pasta. Cover and cook 30-45 minutes more or until pasta is tender. Sprinkle each serving with feta cheese. Serves 6.
*I first made this when we had two of Jason's school mates over for dinner and it was a big hit. The cinnamon and the feta are a must in this recipe. I got this recipe out of the Better Homes and Gardens Simple Slow Cooker Recipe book.
Zucchini Ribbon Lasagna
24 ounce jar marinara sauce
1 small onion finely chopped
12 ounces ground turkey
4 medium Zucchini
2 cups skim ricotta cheese
1-2 cups shredded mozzarella or colby Jack cheese.
Oregano for garnish
Brown turkey and chopped onion until turkey is broken up and onion is tender. Add marinara sauce and simmer for 15-20 min. Preheat oven to 375 degrees. Slice zucchini lengthwise into thin strips. Places slices overlapping slightly in bottom of casserole dish. Top with 1 cup sauce. Dot with ricotta. Then repeat for second layer. (zucchini in opposite direction, sauce, ricotta cheese.) For the top layer you can top with more zucchini (just brush with olive oil so it doesn't burn) or top with shredded cheese. Bake uncovered until lasagna bubbles and top browns 45-50 min. Garnish with Oregano if desired.
* This recipe is great if you have a bounty of zucchini to use!
Saturday, April 17, 2010
Lemon Cream Cupcakes
Today we had a Birthday celebration for mom! I tried out these cupcakes and oh how they are good. If you are a big lemon fan these are for you.I thought I would share the recipe that I found at allrecipes.com. I added a little lemon zest to the top of each cupcake for color.
Ingredients
- 1 cup butter or margarine, softened
- 2 cups sugar
- 3 eggs
- 2 teaspoons grated lemon peel
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups sour cream
- FROSTING:
- 3 tablespoons butter or margarine, softened
- 2 1/4 cups confectioners' sugar
- 2 tablespoons lemon juice
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon grated lemon peel
- 1 tablespoon milk
Directions
- In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.
Thursday, April 15, 2010
How we do Spinach
Ingredients
spinach
accent seasoning salt
butter
apple cider vinegar
Steam or cook the spinach till no longer crisp. Drain water. Add butter to spinach stir until butter is melted. Add seasoning salt to taste. Stir and then finish off by adding splashes of Apple cider vinegar to taste. Stir and serve warm.
* I made this today to see if I could get some measurements. I used four cups of spinach measured before cooking. About 1 tablespoon butter and about 2 tablespoons of vinegar. We like the vinegar taste.
Monday, April 12, 2010
Chicken and Asparagus Pasta
While my mom works out her apple butter I will post one of the our family spring time favorites. Jason rated this one of his top ten. I love the lemon taste with the asparagus.
Chicken and Asparagus Pasta
2 Chicken Breasts cooked or grilled and cut into pieces
1 1/2 pound asparagus end trimmed
1 pound bow tie pasta
1/4 cup butter
1 clove garlic, minced
1/2 cup heavy cream
1/2 cup chicken stock
zest of one lemon
juice of one lemon
Salt and Pepper
1 cup freshly shredded Parmesan Cheese
In a large pot bring water to boil, add asparagus and cook until tender but crisp about 2-3 minutes. Take asparagus out of water and rinse with cold water to stop cooking. Set aside. Cook pasta according to package instructions. In a large skillet set over low heat combine butter, garlic, cream and stock. Stir in salt, lemon juice and zest. Bring to a boil for 3 minutes reduce heat add chicken, cheese, drained pasta. Cut asparagus into 1-2 inch pieces on diagonal and add to rest of ingredients. Remove from heat and toss. Season with salt and pepper. Garnish with extra cheese if desired before serving.
Chicken and Asparagus Pasta
2 Chicken Breasts cooked or grilled and cut into pieces
1 1/2 pound asparagus end trimmed
1 pound bow tie pasta
1/4 cup butter
1 clove garlic, minced
1/2 cup heavy cream
1/2 cup chicken stock
zest of one lemon
juice of one lemon
Salt and Pepper
1 cup freshly shredded Parmesan Cheese
In a large pot bring water to boil, add asparagus and cook until tender but crisp about 2-3 minutes. Take asparagus out of water and rinse with cold water to stop cooking. Set aside. Cook pasta according to package instructions. In a large skillet set over low heat combine butter, garlic, cream and stock. Stir in salt, lemon juice and zest. Bring to a boil for 3 minutes reduce heat add chicken, cheese, drained pasta. Cut asparagus into 1-2 inch pieces on diagonal and add to rest of ingredients. Remove from heat and toss. Season with salt and pepper. Garnish with extra cheese if desired before serving.
Friday, April 9, 2010
The new and old of Easter 2010
This year for Easter dinner we added a few new things to the traditional favorites. Along with my mom's southern ham recipe and her famous mustard sauce we added carrot souffle, which will now be added permanently to the menu.
Carrot Souffle`
Ingredients
1lb fresh carrots
1/3 cup butter
3 large eggs
1/2 cup sugar
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
Preheat oven to 350 degrees
Cut carrots in 1/4 inch thick slices. Combine with butter and cover; microwave on high 7-8 minutes until tender. Process carrots in food processor with remaining ingredients. Transfer to greased 8x8 baking dish. Bake 30-40 minutes or until toothpick inserted comes out clean. Let stand 5 minutes; serve.
Makes 8 servings
This does not have to only be eaten for Easter it could compliment any meal. This dish is sweet so it is great for those picky vegetable eaters.
The old
Mustard Sauce
combine
1/4 cup dry mustard
1/2 cup apple cider vinegar
1/2 cup water
Beat 2 beaten eggs into above mixture. Gradually beat in 1 cup sugar and 1 tablespoon cornstarch. Place in microwave for 5 minutes. Stir and cook 5 minutes more. Great on ham. Store in refrigerator.
Southern Ham Sauce
1/2 cup brown sugar
1 teaspoon dry mustard
1 teaspoon ground cloves
1 tablespoon garlic vinegar
Pack the ham with the above mixture and cook according to your ham baking requirements. Then baste with the sauce until ham is cool.
Our next adventure we are tackling is apple butter! We just got through reading Saving CeeCee Honeycutt by Beth Hoffman and every time the charcters in the book felt sad, sick or lonely they had toast with apple butter! We now crave toast with apple butter! They were also eating beaten biscuits and cinnamon rolls but that is for another day. What can we say we are influenced by what we read in our books. Not too long ago we were both reading Janet Evanovich books and the characters were always going to Cluck in a Bucket for chicken. All we had was Kentucky Fried. The chicken in our imaginations was much better. So you will probably figure out what we are reading by what we are eating.
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