1 tsp. olive oil
2 c. sliced shiitake mushroom caps (about 4 oz.)
6 oz. pkg. pre-sliced Portobello mushrooms, chopped
1/2 c. light mayonnaise
1/4 c. finely chopped celery
1/4 c. finely chopped onion
1/4 c. thinly sliced green onions
2 tbsp. chopped fresh parsley
1 tsp. garlic powder
1 tsp. black pepper
3/4 tsp. salt
Dash of cayenne pepper
14 oz. can artichoke hearts, drained and coarsely chopped
2 (8 oz.) pkg. fat-free cream cheese
Sliced baguette
Preheat oven to 350°F. Coat a 2-quart casserole dish with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add mushrooms; saute 5 minutes or until tender. Combine mushrooms and remaining ingredients, stirring until well-blended. Spoon mixture into prepared dish. Bake for 30 minutes or until thoroughly heated.
Serve hot with sliced baguette. Makes 5 c. Leftovers are great on a toasted bagel!
Wednesday, January 28, 2009
Pepperoni Dip
8 oz. pkg. cream cheese, softened
1/2 c. sour cream
1/8 tsp. garlic powder
1/4 tsp. dried oregano
1 c. pizza sauce
1/2 c. pepperoni, diced
1/4 c. chopped onions
1/4 c. chopped green bell pepper
1 c. shredded mozzarella cheese
Preheat oven to 350°F. In a small bowl, combine cream cheese, sour cream, garlic powder, and oregano. Spread cream cheese mixture into a 9-inch pie plate. Spread pizza sauce evenly over cream cheese mixture. Arrange the pepperoni, onion, and green bell pepper over the sauce. Bake 10 minutes. Remove from oven and sprinkle cheese on top. Return to oven and bake until cheese is melted and bubbly. Serve with pita or tortilla chips. Makes 8 servings.
1/2 c. sour cream
1/8 tsp. garlic powder
1/4 tsp. dried oregano
1 c. pizza sauce
1/2 c. pepperoni, diced
1/4 c. chopped onions
1/4 c. chopped green bell pepper
1 c. shredded mozzarella cheese
Preheat oven to 350°F. In a small bowl, combine cream cheese, sour cream, garlic powder, and oregano. Spread cream cheese mixture into a 9-inch pie plate. Spread pizza sauce evenly over cream cheese mixture. Arrange the pepperoni, onion, and green bell pepper over the sauce. Bake 10 minutes. Remove from oven and sprinkle cheese on top. Return to oven and bake until cheese is melted and bubbly. Serve with pita or tortilla chips. Makes 8 servings.
Mushroom Veggie Burgers
1 tbsp. olive oil
1 1/2 c. finely chopped yellow onion (about 1 lg. onion)
3 sm. garlic cloves, finely minced
4 c. coarsely chopped portobello mushrooms (about 2 lg. mushrooms)
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1 c. Italian-flavored breadcrumbs
2 lg. egg whites
Buns and condiments of your choice
Heat olive oil in 12-inch nonstick skillet over moderately high heat for 1 minute. Add chopped onion and garlic and saute, stirring occasionally, until limp and golden (about 3 minutes). Add mushrooms and saute, stirring now and then, until mushrooms soften and brown (about 4 minutes). Transfer mushroom mixture to a large bowl and cool 10 minutes.
Using wooden spoon, mix salt, pepper and bread crumbs into mushroom mixture. Add egg whites and mix thoroughly. Scoop up mixture by 1/2-c. measure; using hands, shape into four patties about 3/4-inch-thick.
Wipe out skillet, spray with nonstick spray, and set over moderate heat. Add patties and brown about 3 minutes on each side. Serve on buns and add desired condiments.
1 1/2 c. finely chopped yellow onion (about 1 lg. onion)
3 sm. garlic cloves, finely minced
4 c. coarsely chopped portobello mushrooms (about 2 lg. mushrooms)
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1 c. Italian-flavored breadcrumbs
2 lg. egg whites
Buns and condiments of your choice
Heat olive oil in 12-inch nonstick skillet over moderately high heat for 1 minute. Add chopped onion and garlic and saute, stirring occasionally, until limp and golden (about 3 minutes). Add mushrooms and saute, stirring now and then, until mushrooms soften and brown (about 4 minutes). Transfer mushroom mixture to a large bowl and cool 10 minutes.
Using wooden spoon, mix salt, pepper and bread crumbs into mushroom mixture. Add egg whites and mix thoroughly. Scoop up mixture by 1/2-c. measure; using hands, shape into four patties about 3/4-inch-thick.
Wipe out skillet, spray with nonstick spray, and set over moderate heat. Add patties and brown about 3 minutes on each side. Serve on buns and add desired condiments.
Paula Deen's Pot Roast
1 (3 lb.) boneless chuck roast
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1/4 c. vegetable oil
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed
2 garlic cloves, crushed
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 c. Chardonnay (or 12 oz. bottle of beer)
Sprinkle roast on all sides with salt, pepper, and garlic powder. Using a skillet over high heat, sear roast in oil until brown. Place roast in crock pot, and add onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add Chardonnay and a small amount of water. Cook on low for 8 hours.
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1/4 c. vegetable oil
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed
2 garlic cloves, crushed
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 c. Chardonnay (or 12 oz. bottle of beer)
Sprinkle roast on all sides with salt, pepper, and garlic powder. Using a skillet over high heat, sear roast in oil until brown. Place roast in crock pot, and add onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add Chardonnay and a small amount of water. Cook on low for 8 hours.
Crockpot Cheesy Penne
1 lb. sweet Italian sausage
1 (15 oz.) can tomato sauce
1 (14 oz.) can diced tomatoes
1 tsp. oregano
1 tsp. garlic powder
Salt & pepper, to taste
1/4 c. olive oil
2 tsp. granulated sugar
1/2 to 3/4 lb. penne pasta
1 c. shredded mozzarella or Monterey Jack
Parmesan cheese
Cook sausage in frying pan on medium heat until browned and crumbly. Drain well. Place in crock pot. Add sauce, tomatoes, oregano, garlic powder, salt, pepper, oil, and sugar; stir well. Cook on low 7 to 8 hours or high 4 to 6 hours.
Salt large pot of water and cook penne 4 to 5 minutes less than directions on box call for (about 7 or 8 minutes).
About a half hour before you are ready to eat, add penne to crockpot and stir well. Top with shredded cheese. Continue to cook on high for 15 to 20 minutes or until pasta is tender and heated and cheese has melted. Top with parmesan cheese to serve.
1 (15 oz.) can tomato sauce
1 (14 oz.) can diced tomatoes
1 tsp. oregano
1 tsp. garlic powder
Salt & pepper, to taste
1/4 c. olive oil
2 tsp. granulated sugar
1/2 to 3/4 lb. penne pasta
1 c. shredded mozzarella or Monterey Jack
Parmesan cheese
Cook sausage in frying pan on medium heat until browned and crumbly. Drain well. Place in crock pot. Add sauce, tomatoes, oregano, garlic powder, salt, pepper, oil, and sugar; stir well. Cook on low 7 to 8 hours or high 4 to 6 hours.
Salt large pot of water and cook penne 4 to 5 minutes less than directions on box call for (about 7 or 8 minutes).
About a half hour before you are ready to eat, add penne to crockpot and stir well. Top with shredded cheese. Continue to cook on high for 15 to 20 minutes or until pasta is tender and heated and cheese has melted. Top with parmesan cheese to serve.
Vegan Chocolate Cake
1 1/2 c. all-purpose flour
1 c. sugar
1 tsp. baking soda
1/2 tsp. salt
3 tbsp. cocoa powder
1/2 c. vegetable oil
1 tbsp. vinegar
1 tsp. vanilla
1 c. cold water
Mix flour, sugar, baking soda, salt, and cocoa powder in large mixing bowl. Add oil, vinegar, and vanilla. Pour water over all and mix thoroughly with a fork or electric mixer, scraping sides and bottom often.
Pour into 8-inch square pan and bake at 350°F for 30 to 35 minutes, or until toothpick inserted into center of cake comes out clean.
Recipe can be doubled. Cake can be dry, so if desired, add a can of cherry pie filling to recipe.
1 c. sugar
1 tsp. baking soda
1/2 tsp. salt
3 tbsp. cocoa powder
1/2 c. vegetable oil
1 tbsp. vinegar
1 tsp. vanilla
1 c. cold water
Mix flour, sugar, baking soda, salt, and cocoa powder in large mixing bowl. Add oil, vinegar, and vanilla. Pour water over all and mix thoroughly with a fork or electric mixer, scraping sides and bottom often.
Pour into 8-inch square pan and bake at 350°F for 30 to 35 minutes, or until toothpick inserted into center of cake comes out clean.
Recipe can be doubled. Cake can be dry, so if desired, add a can of cherry pie filling to recipe.
Red Pepper Cream Sauce
2 red bell peppers (about 3/4 lb.), coarsely chopped
2 c. heavy cream
1 tsp. paprika
1 tsp. fresh lemon juice
3/4 tsp. salt
1/8 tsp. freshly ground white pepper
Pinch cayenne pepper
Combine bell peppers and cream in a medium heavy pot, and bring to a boil. Reduce heat to medium-low and simmer until reduced by half, about 35 minutes, stirring occasionally. Remove from heat. Add paprika, lemon juice, salt, white pepper, and cayenne. With an immersion blender, or in batches in a food processor, puree mixture until smooth. Serve hot.
Makes 2 c.
2 c. heavy cream
1 tsp. paprika
1 tsp. fresh lemon juice
3/4 tsp. salt
1/8 tsp. freshly ground white pepper
Pinch cayenne pepper
Combine bell peppers and cream in a medium heavy pot, and bring to a boil. Reduce heat to medium-low and simmer until reduced by half, about 35 minutes, stirring occasionally. Remove from heat. Add paprika, lemon juice, salt, white pepper, and cayenne. With an immersion blender, or in batches in a food processor, puree mixture until smooth. Serve hot.
Makes 2 c.
Coq Au Riesling
2 tbsp. garlic infused oil
1 c. cubed bacon
1 leek, finely sliced
12 skinless chicken thighs (or 6 skinless chicken breasts)
1 bottle Brys Estate Dry Riesling wine
10 oyster mushrooms, torn into strips (4 c.)
3 bay leaves
Salt & pepper to taste
Heavy cream (optional - can also use half & half or light sour cream)
1 to 2 tbsp. freshly chopped dill
Heat oil in a large fry pan and fry bacon until crisp. Add leek and soften with bacon for a minute or so. Add chicken, wine, mushrooms, and bay leaves. Season with salt and pepper and bring to boil; cover pan and simmer gently for 30 to 40 minutes. If desired, stir in cream during the last few minutes of cooking time. Like all stews, this tastes its best if you let it get cold and then re-heat the next day. Serve sprinkled with dill, serve with egg noodles. Pair with Brys Estate Dry Riesling. Serves 6.
1 c. cubed bacon
1 leek, finely sliced
12 skinless chicken thighs (or 6 skinless chicken breasts)
1 bottle Brys Estate Dry Riesling wine
10 oyster mushrooms, torn into strips (4 c.)
3 bay leaves
Salt & pepper to taste
Heavy cream (optional - can also use half & half or light sour cream)
1 to 2 tbsp. freshly chopped dill
Heat oil in a large fry pan and fry bacon until crisp. Add leek and soften with bacon for a minute or so. Add chicken, wine, mushrooms, and bay leaves. Season with salt and pepper and bring to boil; cover pan and simmer gently for 30 to 40 minutes. If desired, stir in cream during the last few minutes of cooking time. Like all stews, this tastes its best if you let it get cold and then re-heat the next day. Serve sprinkled with dill, serve with egg noodles. Pair with Brys Estate Dry Riesling. Serves 6.
Phantom Canyon Smoked Gouda and Blonde Ale Soup
8 c. chicken stock
6 c. Queen's Blonde Ale (or any blonde ale)
1 1/2 lb. potatoes, peeled and chopped
6 c. heavy cream
2 lb. smoked Gouda cheese, shredded
1 tsp. salt
Pinch white pepper
Bring stock, potatoes, and beer to a boil. Reduce heat to a simmer and cook until potatoes are tender. Purée mixture. Return to heat; add cream, salt, and pepper. Bring to a boil and simmer for 5 to 7 minutes. Remove from heat and stir in cheese.
6 c. Queen's Blonde Ale (or any blonde ale)
1 1/2 lb. potatoes, peeled and chopped
6 c. heavy cream
2 lb. smoked Gouda cheese, shredded
1 tsp. salt
Pinch white pepper
Bring stock, potatoes, and beer to a boil. Reduce heat to a simmer and cook until potatoes are tender. Purée mixture. Return to heat; add cream, salt, and pepper. Bring to a boil and simmer for 5 to 7 minutes. Remove from heat and stir in cheese.
Lettuce Wraps
Iceberg lettuce
2 to 4 boneless, skinless chicken breasts, cut into very small pieces
2 cloves fresh garlic
1 tbsp. soy sauce
1/4 c. hoisin sauce
2 tsp. ginger
1 tbsp. rice wine vinegar
1 can chopped water chestnuts
Green onions, chopped, to taste
2 tsp. sesame oil
Tear each layer of lettuce off and rinse and let dry.
Cook chicken in small amount of vegetable oil. Drain. Keep over low heat and add all remaining ingredients.
Fill each lettuce leaf with chicken, roll up, and enjoy!
2 to 4 boneless, skinless chicken breasts, cut into very small pieces
2 cloves fresh garlic
1 tbsp. soy sauce
1/4 c. hoisin sauce
2 tsp. ginger
1 tbsp. rice wine vinegar
1 can chopped water chestnuts
Green onions, chopped, to taste
2 tsp. sesame oil
Tear each layer of lettuce off and rinse and let dry.
Cook chicken in small amount of vegetable oil. Drain. Keep over low heat and add all remaining ingredients.
Fill each lettuce leaf with chicken, roll up, and enjoy!
Chicken Tortilla Soup
4 chicken breasts
2 (15 oz.) cans black or pinto beans, rinsed and drained
1 (15 oz.) can Rotel tomatoes
1 c. salsa
1 (14.5 oz.) can tomato sauce
Tortilla chips
Shredded cheddar cheese
Sour cream
Combine all ingredients, except chips and cheese, in large slow cooker. Cover and cook for 8 hours on low. Just before serving, remove chicken and cut into bite-sized pieces. Stir back into soup.
To serve, place a handful of chips into each bowl and ladle soup over chips; top with cheese. Top with sour cream.
2 (15 oz.) cans black or pinto beans, rinsed and drained
1 (15 oz.) can Rotel tomatoes
1 c. salsa
1 (14.5 oz.) can tomato sauce
Tortilla chips
Shredded cheddar cheese
Sour cream
Combine all ingredients, except chips and cheese, in large slow cooker. Cover and cook for 8 hours on low. Just before serving, remove chicken and cut into bite-sized pieces. Stir back into soup.
To serve, place a handful of chips into each bowl and ladle soup over chips; top with cheese. Top with sour cream.
Cream Cheese Chicken
4 chicken breasts
1/4 c. melted butter or margarine
Salt and pepper, to taste
1 to 2 pkg. dry Ranch or Italian Dressing mix
1 can cream of chicken soup
8 oz. cream cheese, cut into cubes
1/2 c. chicken broth
1/2 chopped onion
Brush chicken with butter and sprinkle with salt and pepper. Place in crockpot and sprinkle 1 pkg. dry mix over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, brown onion in 1/4 c. juices from crockpot. Add soup, second packet of dry dressing mix, cream cheese, and chicken broth. Cook until smooth. Pour over chicken and cover and cook another 45 minutes.
Serve with sauce. Goes great with rice, stuffing, pasta, or mashed potatoes. Add in broccoli or other veggies for variety.
1/4 c. melted butter or margarine
Salt and pepper, to taste
1 to 2 pkg. dry Ranch or Italian Dressing mix
1 can cream of chicken soup
8 oz. cream cheese, cut into cubes
1/2 c. chicken broth
1/2 chopped onion
Brush chicken with butter and sprinkle with salt and pepper. Place in crockpot and sprinkle 1 pkg. dry mix over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, brown onion in 1/4 c. juices from crockpot. Add soup, second packet of dry dressing mix, cream cheese, and chicken broth. Cook until smooth. Pour over chicken and cover and cook another 45 minutes.
Serve with sauce. Goes great with rice, stuffing, pasta, or mashed potatoes. Add in broccoli or other veggies for variety.
Cheesy Chicken
1 lb. boneless chicken breast (frozen is fine)
2 cans cream of celery soup
1 can green chiles
1 block Monterey jack cheese, shredded
Combine first 3 ingredients in crockpot and cook on low for 6 hours. Take out chicken and shred (it will just fall apart); put back in crock pot. Add shredded Monterey Jack cheese and cook for 15 minutes more or until cheese is melted. Serve over rice.
2 cans cream of celery soup
1 can green chiles
1 block Monterey jack cheese, shredded
Combine first 3 ingredients in crockpot and cook on low for 6 hours. Take out chicken and shred (it will just fall apart); put back in crock pot. Add shredded Monterey Jack cheese and cook for 15 minutes more or until cheese is melted. Serve over rice.
Easy Santa Fe Chicken
1 can black beans, rinsed and drained
2 cans whole kernel corn, drained
1 c. bottled thick and chunky salsa
5 skinless, boneless chicken breasts (can use frozen)
1 (8 oz.) brick cream cheese (low fat is fine)
1 c. shredded cheddar cheese
In a 3 1/2- or 4-quart slow cooker, mix together beans, corn, and 1/2 c. salsa. Top with chicken breasts, then pour remaining salsa over chicken. Cover and cook on high for 2 1/2 to 3 hours, or until chicken is tender and white throughout; do not overcook or chicken will toughen.
Remove chicken and cut into bite-sized pieces. Add back to slow cooker. Add cream cheese (cut into cubes to melt faster. Heat until cream cheese melts and blends into sauce.
Serve over rice. Top with shredded cheese. Or serve in tortillas with sour cream.
2 cans whole kernel corn, drained
1 c. bottled thick and chunky salsa
5 skinless, boneless chicken breasts (can use frozen)
1 (8 oz.) brick cream cheese (low fat is fine)
1 c. shredded cheddar cheese
In a 3 1/2- or 4-quart slow cooker, mix together beans, corn, and 1/2 c. salsa. Top with chicken breasts, then pour remaining salsa over chicken. Cover and cook on high for 2 1/2 to 3 hours, or until chicken is tender and white throughout; do not overcook or chicken will toughen.
Remove chicken and cut into bite-sized pieces. Add back to slow cooker. Add cream cheese (cut into cubes to melt faster. Heat until cream cheese melts and blends into sauce.
Serve over rice. Top with shredded cheese. Or serve in tortillas with sour cream.
To-Die-For Crockpot Roast
1 beef roast, any kind
1 pkg. dried brown gravy
1 pkg. dried Italian salad dressing mix
1 pkg. dried ranch dressing mix
1/2 c. water
Place beef roast in crockpot. Mix together dried mixes in a bowl and sprinkle over roast. Pour water around roast. Cook on low for 7 to 9 hours
1 pkg. dried brown gravy
1 pkg. dried Italian salad dressing mix
1 pkg. dried ranch dressing mix
1/2 c. water
Place beef roast in crockpot. Mix together dried mixes in a bowl and sprinkle over roast. Pour water around roast. Cook on low for 7 to 9 hours
Crockpot BBQ Chicken
3 to 4 chicken breasts (can be frozen)
2 c. ketchup
4 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1 tbsp. soy sauce
1 tbsp. vinegar
1/2 tsp. garlic powder
Mix all ingredients except chicken in crockpot. Add chicken, coating each piece in sauce. Cook on high 4 hours. Remove chicken and shred / pull with forks. Return to pot and stir in sauce to coat. Serve on buns.
Optional: When chicken is done cooking, shred like the recipe says and mix it up really well with sauce. Leave lid off crockpot and cook on high for another 30 to 60 minutes.
2 c. ketchup
4 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1 tbsp. soy sauce
1 tbsp. vinegar
1/2 tsp. garlic powder
Mix all ingredients except chicken in crockpot. Add chicken, coating each piece in sauce. Cook on high 4 hours. Remove chicken and shred / pull with forks. Return to pot and stir in sauce to coat. Serve on buns.
Optional: When chicken is done cooking, shred like the recipe says and mix it up really well with sauce. Leave lid off crockpot and cook on high for another 30 to 60 minutes.
Crockpot Garlic Brown Sugar Chicken
1 1/2 lb. chicken pieces
1 c. brown sugar
2/3 c. vinegar
1/4 c. lemon lime soda
2 to 3 tbsp. minced garlic
1 green bell pepper, sliced
2 tbsp. soy sauce
1 tsp. pepper
Place chicken in slow cooker. Mix all remaining ingredients and pour over chicken. Cook on low for 6 to 8 hours. Serve over rice or noodles.
1 c. brown sugar
2/3 c. vinegar
1/4 c. lemon lime soda
2 to 3 tbsp. minced garlic
1 green bell pepper, sliced
2 tbsp. soy sauce
1 tsp. pepper
Place chicken in slow cooker. Mix all remaining ingredients and pour over chicken. Cook on low for 6 to 8 hours. Serve over rice or noodles.
Crockpot BBQ Beef Brisket
2 to 3 lb. brisket
1 lg. onion, chopped
2 tbsp. minced garlic
1/3 c. Worcestershire sauce
1 sm. jar liquid smoke
1 bottle of your favorite BBQ sauce
The night before cooking, place brisket in large ziploc bag. Pour in next 4 ingredients. Squeeze out all air and massage meat through bag. Place in shallow baking dish (so it won't leak) in fridge overnight. The next morning, take out brisket and wrap it up in aluminum foil. Discard leftover liquid. Place meat (in foil) in crockpot and cook on low for 6 hours. Remove foil, pour BBQ sauce over meat, and cook an additional 60 to 90 minutes.
1 lg. onion, chopped
2 tbsp. minced garlic
1/3 c. Worcestershire sauce
1 sm. jar liquid smoke
1 bottle of your favorite BBQ sauce
The night before cooking, place brisket in large ziploc bag. Pour in next 4 ingredients. Squeeze out all air and massage meat through bag. Place in shallow baking dish (so it won't leak) in fridge overnight. The next morning, take out brisket and wrap it up in aluminum foil. Discard leftover liquid. Place meat (in foil) in crockpot and cook on low for 6 hours. Remove foil, pour BBQ sauce over meat, and cook an additional 60 to 90 minutes.
Pot Roast Italiano
1 (2 to 3 lb.) beef chuck roast
1 (14.5 oz.) can diced tomatoes, drained
1 (12 oz.) can tomato sauce
2 tsp. red wine vinegar
2 med. onions, sliced
1 tsp. oregano
1 tsp. garlic powder (or to taste)
1 tsp. basil
Salt and pepper, to taste
1 (6 oz.) can tomato paste
Grated parmesan cheese
Place sliced onions on bottom of crock pot. Place roast in crock pot. Season with salt and pepper. Pour diced tomatoes, tomato sauce, vinegar, and spices over roast. Cook on high for 1 hour, and then low for 8 hours. Transfer meat to cutting board and cut into chunks. Meanwhile, whisk tomato paste into gravy and add parmesan cheese to taste. Add meat back to gravy and serve.
1 (14.5 oz.) can diced tomatoes, drained
1 (12 oz.) can tomato sauce
2 tsp. red wine vinegar
2 med. onions, sliced
1 tsp. oregano
1 tsp. garlic powder (or to taste)
1 tsp. basil
Salt and pepper, to taste
1 (6 oz.) can tomato paste
Grated parmesan cheese
Place sliced onions on bottom of crock pot. Place roast in crock pot. Season with salt and pepper. Pour diced tomatoes, tomato sauce, vinegar, and spices over roast. Cook on high for 1 hour, and then low for 8 hours. Transfer meat to cutting board and cut into chunks. Meanwhile, whisk tomato paste into gravy and add parmesan cheese to taste. Add meat back to gravy and serve.
Crockpot Chicken Swiss with Stuffing
4 chicken breasts
4 slices Swiss cheese
1 box stuffing mix
1/2 c. chicken broth
2 cans reduced fat cream of chicken soup
1/2 c. parmesan cheese
Spray crockpot with nonstick cooking spray; put breasts on the bottom. Cover with Swiss cheese. In a separate bowl, mix stuffing and seasoning packet (if they aren’t already combined), cream of chicken soup, and chicken broth. Pour and spread over chicken. Sprinkle parmesan cheese on top and cover. Cook on low for 7 to 8 hours.
4 slices Swiss cheese
1 box stuffing mix
1/2 c. chicken broth
2 cans reduced fat cream of chicken soup
1/2 c. parmesan cheese
Spray crockpot with nonstick cooking spray; put breasts on the bottom. Cover with Swiss cheese. In a separate bowl, mix stuffing and seasoning packet (if they aren’t already combined), cream of chicken soup, and chicken broth. Pour and spread over chicken. Sprinkle parmesan cheese on top and cover. Cook on low for 7 to 8 hours.
Crockpot French Dip
1 (2 to 3 lb.) lean beef roast
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 (14.5 oz.) can beef broth
1 envelope dry French onion soup
1 (12 oz.) bottle beer
3 c. water
Mozzarella cheese
6 hoagie rolls
Season roast with garlic powder and pepper. Place roast in crockpot on high. In large saucepan, combine beef broth, dry French onion soup, beer, and water. Bring to a boil and pour over roast in crock pot. Cook on high 5 hours.
Once finished, remove beef from crockpot and slice or shred. Place hoagie rolls covered with mozzarella under broiler till cheese is melted. Place beef on buns, cover with top bun, and cut in half. Ladle juice out of crock pot into small bowls and place at each setting for dipping. Serves 6.
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 (14.5 oz.) can beef broth
1 envelope dry French onion soup
1 (12 oz.) bottle beer
3 c. water
Mozzarella cheese
6 hoagie rolls
Season roast with garlic powder and pepper. Place roast in crockpot on high. In large saucepan, combine beef broth, dry French onion soup, beer, and water. Bring to a boil and pour over roast in crock pot. Cook on high 5 hours.
Once finished, remove beef from crockpot and slice or shred. Place hoagie rolls covered with mozzarella under broiler till cheese is melted. Place beef on buns, cover with top bun, and cut in half. Ladle juice out of crock pot into small bowls and place at each setting for dipping. Serves 6.
Crockpot Beef Stroganoff
1 1/2 to 2 lb. beef stew meat
1 sm. onion, chopped
1 can cream of onion soup
1 can cream of mushroom
8 oz. cream cheese
8 oz. sour cream
Egg noodles
Combine stew meat, soups, and onion in crockpot and mix well until meat is coated. Cook on low 8 to 10 hours. Before serving, cut cream cheese into cubes; add to crockpot and stir well. Add sour cream, mix well, and let simmer till heated thoroughly. Serve over cooked egg noodles.
1 sm. onion, chopped
1 can cream of onion soup
1 can cream of mushroom
8 oz. cream cheese
8 oz. sour cream
Egg noodles
Combine stew meat, soups, and onion in crockpot and mix well until meat is coated. Cook on low 8 to 10 hours. Before serving, cut cream cheese into cubes; add to crockpot and stir well. Add sour cream, mix well, and let simmer till heated thoroughly. Serve over cooked egg noodles.
Friday, January 23, 2009
Brownie Mosaic Cheesecake
Brownies:
4 oz. unsweetened chocolate, finely chopped
3/4 c. butter
1 3/4 c. sugar
3 eggs
1 tsp. vanilla
1/2 tsp. salt
1 c. flour
Crust:
1 1/2 c. finely ground chocolate cookies
5 tbsp. unsalted butter, melted
1/3 c. sugar
1/8 tsp. salt
Cheesecake:
3 (8 oz.) pkg. cream cheese, softened
4 lg. eggs
1 tsp. vanilla
1 c. sugar
Ganache:
4 oz. bittersweet chocolate, finely chopped
1/2 c. plus 1 tbsp. heavy cream
2 tbsp. butter, cut into 2 pieces
To make brownies, preheat oven to 350°F. Line a 9 x 13-inch baking pan with foil, leaving ends of foil overhanging sides of pan. Grease foil and set aside.
Microwave chocolate and butter in a large bowl on high for 30-second intervals, stirring in between, until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add salt and flour; mix well. Spread into prepared pan.
Bake 30 to 35 minutes or until a toothpick inserted in center comes out with fudgy crumbs (do not overbake). Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cool brownies, then cut into 3/4- to 1-inch squares for use in cheesecake. Set aside 2 c. for recipe -- you will have many extra brownies left over.
To prepare crust, combine all crust ingredients in mixing bowl and stir until well-combined. Press into bottom and one inch up the side of a 9-inch springform pan. Fill right away or chill for up to 2 hours.
To make cheesecake, preheat oven to 350°F. Beat cream cheese with electric mixer until light and fluffy. Add eggs one at a time, beating on low speed, scraping down bowl between additions. Add vanilla and sugar and beat until well-combined.
Fold in brownie cubes very gently and pour mixture into cookie crumb crust. Bake in middle of oven for 45 minutes or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. Allow to cool completely.
To make ganache, put chopped chocolate in heatproof bowl. Bring cream to a boil, then pour half of the cream over the chocolate and let sit for 30 seconds. Working with a whisk or rubber spatula, gently stir chocolate and cream together in small circles, starting at center of bowl and working your way out in increasingly larger concentric circles. Pour in remainder of cream and blend into chocolate, using the same circular motions. When ganache is smooth and shiny, stir in butter piece by piece. Do not stir ganache any more than you must to blend ingredients -- the less you work it, the darker, smoother, and shinier it will be. Let sit until thickened to desired consistency. Pour on top of cooled cheesecake and spread evenly. Chill to set.
4 oz. unsweetened chocolate, finely chopped
3/4 c. butter
1 3/4 c. sugar
3 eggs
1 tsp. vanilla
1/2 tsp. salt
1 c. flour
Crust:
1 1/2 c. finely ground chocolate cookies
5 tbsp. unsalted butter, melted
1/3 c. sugar
1/8 tsp. salt
Cheesecake:
3 (8 oz.) pkg. cream cheese, softened
4 lg. eggs
1 tsp. vanilla
1 c. sugar
Ganache:
4 oz. bittersweet chocolate, finely chopped
1/2 c. plus 1 tbsp. heavy cream
2 tbsp. butter, cut into 2 pieces
To make brownies, preheat oven to 350°F. Line a 9 x 13-inch baking pan with foil, leaving ends of foil overhanging sides of pan. Grease foil and set aside.
Microwave chocolate and butter in a large bowl on high for 30-second intervals, stirring in between, until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add salt and flour; mix well. Spread into prepared pan.
Bake 30 to 35 minutes or until a toothpick inserted in center comes out with fudgy crumbs (do not overbake). Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cool brownies, then cut into 3/4- to 1-inch squares for use in cheesecake. Set aside 2 c. for recipe -- you will have many extra brownies left over.
To prepare crust, combine all crust ingredients in mixing bowl and stir until well-combined. Press into bottom and one inch up the side of a 9-inch springform pan. Fill right away or chill for up to 2 hours.
To make cheesecake, preheat oven to 350°F. Beat cream cheese with electric mixer until light and fluffy. Add eggs one at a time, beating on low speed, scraping down bowl between additions. Add vanilla and sugar and beat until well-combined.
Fold in brownie cubes very gently and pour mixture into cookie crumb crust. Bake in middle of oven for 45 minutes or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. Allow to cool completely.
To make ganache, put chopped chocolate in heatproof bowl. Bring cream to a boil, then pour half of the cream over the chocolate and let sit for 30 seconds. Working with a whisk or rubber spatula, gently stir chocolate and cream together in small circles, starting at center of bowl and working your way out in increasingly larger concentric circles. Pour in remainder of cream and blend into chocolate, using the same circular motions. When ganache is smooth and shiny, stir in butter piece by piece. Do not stir ganache any more than you must to blend ingredients -- the less you work it, the darker, smoother, and shinier it will be. Let sit until thickened to desired consistency. Pour on top of cooled cheesecake and spread evenly. Chill to set.
Cream Cheese Frosting
2 (8 oz.) pkg. cream cheese, softened
1/2 c. butter, softened
2 c. sifted confectioners' sugar
1 tsp. vanilla extract
In medium bowl, cream together cream cheese and butter until well-combined. Mix in vanilla, then gradually stir in confectioners' sugar. Store in refrigerator after use.
1/2 c. butter, softened
2 c. sifted confectioners' sugar
1 tsp. vanilla extract
In medium bowl, cream together cream cheese and butter until well-combined. Mix in vanilla, then gradually stir in confectioners' sugar. Store in refrigerator after use.
Yellow Cake
3/4 c. butter, softened
3 eggs
2 1/2 c. all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 3/4 c. sugar
1 1/2 tsp. vanilla
1 1/4 c. milk
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 8- or 9-inch round cake pans or one 9 x 13-inch cake pan. Set pans aside. In a medium bowl stir together flour, baking powder, and salt; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 c. at a time, beating on medium speed until well-combined, scraping down sides of bowl as necessary. Beat on medium speed for 2 minutes more. Add eggs 1 at a time, beating after each addition (about 1 minute total). Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Spread batter into prepared pan(s).
Bake at 375°F for 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 8-inch pans, 25 to 30 minutes for a 9 x 13-inch pan, or until a toothpick inserted near the center comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly on racks. Frost with desired frosting.
3 eggs
2 1/2 c. all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 3/4 c. sugar
1 1/2 tsp. vanilla
1 1/4 c. milk
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 8- or 9-inch round cake pans or one 9 x 13-inch cake pan. Set pans aside. In a medium bowl stir together flour, baking powder, and salt; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 c. at a time, beating on medium speed until well-combined, scraping down sides of bowl as necessary. Beat on medium speed for 2 minutes more. Add eggs 1 at a time, beating after each addition (about 1 minute total). Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Spread batter into prepared pan(s).
Bake at 375°F for 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 8-inch pans, 25 to 30 minutes for a 9 x 13-inch pan, or until a toothpick inserted near the center comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly on racks. Frost with desired frosting.
Molten Chocolate Cakes
4 oz. bittersweet chocolate
8 tbsp. (1 stick) unsalted butter
2 eggs
2 egg yolks
1/3 c. sugar
1/2 tsp. vanilla extract
1 tbsp. cake flour
Melt butter and chocolate in double boiler. Whip eggs, yolks, sugar, and vanilla with a mixer for about 10 minutes on high speed. Fold melted chocolate and butter into egg mixture. Fold in flour until just combined. Butter and sugar 4 6-oz. ramekins, then spoon mixture into ramekins. Bake at 450°F for 9 to 10 minutes. The center will be quite soft, but top and sides will be set. Let sit out of the oven for about 5 minutes, then unmold onto a plate. Serve with a few raspberries and whipped cream. Makes 4 servings, but recipe is easily halved.
8 tbsp. (1 stick) unsalted butter
2 eggs
2 egg yolks
1/3 c. sugar
1/2 tsp. vanilla extract
1 tbsp. cake flour
Melt butter and chocolate in double boiler. Whip eggs, yolks, sugar, and vanilla with a mixer for about 10 minutes on high speed. Fold melted chocolate and butter into egg mixture. Fold in flour until just combined. Butter and sugar 4 6-oz. ramekins, then spoon mixture into ramekins. Bake at 450°F for 9 to 10 minutes. The center will be quite soft, but top and sides will be set. Let sit out of the oven for about 5 minutes, then unmold onto a plate. Serve with a few raspberries and whipped cream. Makes 4 servings, but recipe is easily halved.
Thursday, January 22, 2009
Basic Egg Pasta
4 lg. eggs
1 tbsp. water, plus more as needed
1 tbsp. olive oil
3 1/2 c. sifted all-purpose flour
1/2 tsp. salt
In the bowl of a stand mixer fitted with paddle attachment, combine eggs, 1 tbsp. water, olive oil, flour, and salt. Mix on low speed until ingredients are well-mixed and a dough begins to form. If mixture is not coming together add more water, 1 tbsp. at a time, just until dough is formed. Remove dough from mixer and transfer to a work surface. Knead 1 to 2 minutes by hand. Cover with a clean towel and let rest for 20 minutes before proceeding.
Divide dough into four equal pieces. Flatten each piece with a rolling pin until it is flat enough to go through the pasta sheet roller at its widest setting. Run dough through the sheet roller on its widest setting once. Remove sheet from roller and lay it on work surface lengthwise. Bring both outside edges into the middle, folding sheet into thirds. Flatten with rolling pin until flat enough to go through sheet roller on widest setting once again. Pass folded sheet through roller, open end first. Remove sheet from roller and lay it on work surface lengthwise once again. Fold sheet into thirds as before, flatten with rolling pin and pass through roller once again. Continue this pattern until dough is smooth and supple, approximately six times total.
Pass dough through pasta sheet roller at narrowing widths (folding is no longer necessary), narrowing it one setting at a time, until dough has reached thinness you desire. (If at any time the sheet becomes too unwieldy, simply cut it in half and work with each half individually.) Set sheet aside, cover with a towel and repeat the entire process with the remaining three segments of dough.
Once all pasta sheets are finished, pass through a noodle cutter if desired.
Cook pasta in a large pot of boiling water until al dente, 2 to 5 minutes. Drain well and serve. Makes about 1 1/4 lb. pasta.
1 tbsp. water, plus more as needed
1 tbsp. olive oil
3 1/2 c. sifted all-purpose flour
1/2 tsp. salt
In the bowl of a stand mixer fitted with paddle attachment, combine eggs, 1 tbsp. water, olive oil, flour, and salt. Mix on low speed until ingredients are well-mixed and a dough begins to form. If mixture is not coming together add more water, 1 tbsp. at a time, just until dough is formed. Remove dough from mixer and transfer to a work surface. Knead 1 to 2 minutes by hand. Cover with a clean towel and let rest for 20 minutes before proceeding.
Divide dough into four equal pieces. Flatten each piece with a rolling pin until it is flat enough to go through the pasta sheet roller at its widest setting. Run dough through the sheet roller on its widest setting once. Remove sheet from roller and lay it on work surface lengthwise. Bring both outside edges into the middle, folding sheet into thirds. Flatten with rolling pin until flat enough to go through sheet roller on widest setting once again. Pass folded sheet through roller, open end first. Remove sheet from roller and lay it on work surface lengthwise once again. Fold sheet into thirds as before, flatten with rolling pin and pass through roller once again. Continue this pattern until dough is smooth and supple, approximately six times total.
Pass dough through pasta sheet roller at narrowing widths (folding is no longer necessary), narrowing it one setting at a time, until dough has reached thinness you desire. (If at any time the sheet becomes too unwieldy, simply cut it in half and work with each half individually.) Set sheet aside, cover with a towel and repeat the entire process with the remaining three segments of dough.
Once all pasta sheets are finished, pass through a noodle cutter if desired.
Cook pasta in a large pot of boiling water until al dente, 2 to 5 minutes. Drain well and serve. Makes about 1 1/4 lb. pasta.
Parmesan Ciabatta
Biga (Starter):
1 1/2 c. all-purpose flour
1/4 c. whole wheat, pumpernickel, or rye flour
1 c. warm water
1/8 tsp. instant yeast
Dough:
All of the starter
2 1/2 c. all-purpose flour
1/2 c. warm water
1 1/2 tsp. salt
1/2 tsp. instant yeast
4 to 5 oz. Parmesan (or other) cheese, cut into 1/4-inch dice, plus extra for grating over the top
To make biga, combine all ingredients in a medium-sized bowl and mix until well-blended. Cover bowl, and leave it at cool room temperature (68 to 70°F) for 12 to 20 hours, until biga is very bubbly.
To make dough, mix biga and remaining dough ingredients except cheese in the bowl of an electric mixer fitted with paddle attachment. Mix on low speed just until a dough begins to form. Switch to dough hook and continue kneading on low speed for 6 to 8 minutes, until dough is soft and slightly sticky. Add additional water or flour as necessary, 1 tbsp. at a time. Mix in cheese; don’t worry if some pieces pop out. Transfer to a lightly greased bowl and allow dough to rise for 1 to 2 hours, until very puffy.
Turn dough out onto a well-floured surface and shape it into two long loaves, about 12 x 4 inches each. Place loaves onto a parchment-lined baking sheet. Cover loaves with well-greased plastic wrap and allow to rise for 45 minutes or until very puffy. Sprinkle with additional grated cheese.
Bake in an oven preheated to 450°F for 22 to 26 minutes, until tops of loaves are golden brown. Remove from oven and allow to cool on a wire rack.
1 1/2 c. all-purpose flour
1/4 c. whole wheat, pumpernickel, or rye flour
1 c. warm water
1/8 tsp. instant yeast
Dough:
All of the starter
2 1/2 c. all-purpose flour
1/2 c. warm water
1 1/2 tsp. salt
1/2 tsp. instant yeast
4 to 5 oz. Parmesan (or other) cheese, cut into 1/4-inch dice, plus extra for grating over the top
To make biga, combine all ingredients in a medium-sized bowl and mix until well-blended. Cover bowl, and leave it at cool room temperature (68 to 70°F) for 12 to 20 hours, until biga is very bubbly.
To make dough, mix biga and remaining dough ingredients except cheese in the bowl of an electric mixer fitted with paddle attachment. Mix on low speed just until a dough begins to form. Switch to dough hook and continue kneading on low speed for 6 to 8 minutes, until dough is soft and slightly sticky. Add additional water or flour as necessary, 1 tbsp. at a time. Mix in cheese; don’t worry if some pieces pop out. Transfer to a lightly greased bowl and allow dough to rise for 1 to 2 hours, until very puffy.
Turn dough out onto a well-floured surface and shape it into two long loaves, about 12 x 4 inches each. Place loaves onto a parchment-lined baking sheet. Cover loaves with well-greased plastic wrap and allow to rise for 45 minutes or until very puffy. Sprinkle with additional grated cheese.
Bake in an oven preheated to 450°F for 22 to 26 minutes, until tops of loaves are golden brown. Remove from oven and allow to cool on a wire rack.
Lemon Ricotta Cookies with Lemon Glaze
Cookies:
2 1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. salt
1/2 c. unsalted butter, softened
2 c. sugar
2 eggs
1 (15 oz.) container ricotta cheese (part-skim is okay)
3 tbsp. fresh squeezed lemon juice
Zest of one lemon
Glaze:
1 1/2 c. powdered sugar
3 tbsp. lemon juice
Zest of one lemon
Preheat oven to 375°F. Line two baking sheets with parchment paper.
In a medium bowl combine flour, baking powder, and salt. Stir with a fork to combine and set aside. In the bowl of an electric mixer beat butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add eggs one at a time and mix well to incorporate, scraping down sides of bowl between additions. Add ricotta cheese, lemon juice, and lemon zest. Mix to combine. Add in dry ingredients and mix on low speed just until incorporated.
Spoon dough onto baking sheets (about 2 tbsp. per cookie). Bake 15 minutes, until slightly golden at the edges. Remove from oven and let cookies rest on baking sheet for 20 minutes. Transfer to a wire rack to cool completely.
To make glaze, in a small bowl combine powdered sugar, lemon juice, and lemon zest. Whisk until smooth. Spoon a small amount of glaze onto each cookie and spread gently using back of spoon. Let cookies sit to allow glaze to harden, about 2 hours. Store in an airtight container.
2 1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. salt
1/2 c. unsalted butter, softened
2 c. sugar
2 eggs
1 (15 oz.) container ricotta cheese (part-skim is okay)
3 tbsp. fresh squeezed lemon juice
Zest of one lemon
Glaze:
1 1/2 c. powdered sugar
3 tbsp. lemon juice
Zest of one lemon
Preheat oven to 375°F. Line two baking sheets with parchment paper.
In a medium bowl combine flour, baking powder, and salt. Stir with a fork to combine and set aside. In the bowl of an electric mixer beat butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add eggs one at a time and mix well to incorporate, scraping down sides of bowl between additions. Add ricotta cheese, lemon juice, and lemon zest. Mix to combine. Add in dry ingredients and mix on low speed just until incorporated.
Spoon dough onto baking sheets (about 2 tbsp. per cookie). Bake 15 minutes, until slightly golden at the edges. Remove from oven and let cookies rest on baking sheet for 20 minutes. Transfer to a wire rack to cool completely.
To make glaze, in a small bowl combine powdered sugar, lemon juice, and lemon zest. Whisk until smooth. Spoon a small amount of glaze onto each cookie and spread gently using back of spoon. Let cookies sit to allow glaze to harden, about 2 hours. Store in an airtight container.
Oreo Cupcakes
Cupcakes:
2 1/3 c. all-purpose flour
1 c. unsweetened cocoa powder, sifted
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
12 tbsp. unsalted butter, at room temperature
2 c. firmly packed light brown sugar
2 tsp. vanilla extract
4 eggs
1 1/2 c. buttermilk, at room temperature
Frosting:
1 3/4 c. plus 2 tbsp. whipping cream
3 tbsp. powdered sugar
1/2 tsp. vanilla extract
6 tbsp. Oreo cookie crumbs
Garnish:
24 Oreo cookie halves
To make cupcakes, preheat oven to 350°F. Line two cupcake pans with paper liners.
In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt; set aside. In the bowl of an electric mixer, beat butter on medium speed until smooth. Gradually add brown sugar and continue beating until fluffy, scraping down sides of bowl as needed. Beat in vanilla. Add eggs one at a time, beating well after each addition.
With mixer on low speed, add flour mixture in three additions, alternating with buttermilk, beginning and ending with flour mixture. Mix just until all dry ingredients have been incorporated, being careful not to overmix.
Divide batter between prepared cupcake liners. Bake until a toothpick inserted in the center comes out clean, about 18 to 20 minutes. Transfer cupcakes to a wire rack and let cool to room temperature.
To prepare frosting, in the bowl of an electric mixer fitted with whisk attachment, combine whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until whipped cream holds stiff peaks. Gently fold in cookie crumbs with a spatula.
Scoop mixture into a pastry bag and pipe frosting decoratively on top of cupcakes. Garnish with Oreo cookie halves. Makes 24 cupcakes.
2 1/3 c. all-purpose flour
1 c. unsweetened cocoa powder, sifted
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
12 tbsp. unsalted butter, at room temperature
2 c. firmly packed light brown sugar
2 tsp. vanilla extract
4 eggs
1 1/2 c. buttermilk, at room temperature
Frosting:
1 3/4 c. plus 2 tbsp. whipping cream
3 tbsp. powdered sugar
1/2 tsp. vanilla extract
6 tbsp. Oreo cookie crumbs
Garnish:
24 Oreo cookie halves
To make cupcakes, preheat oven to 350°F. Line two cupcake pans with paper liners.
In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt; set aside. In the bowl of an electric mixer, beat butter on medium speed until smooth. Gradually add brown sugar and continue beating until fluffy, scraping down sides of bowl as needed. Beat in vanilla. Add eggs one at a time, beating well after each addition.
With mixer on low speed, add flour mixture in three additions, alternating with buttermilk, beginning and ending with flour mixture. Mix just until all dry ingredients have been incorporated, being careful not to overmix.
Divide batter between prepared cupcake liners. Bake until a toothpick inserted in the center comes out clean, about 18 to 20 minutes. Transfer cupcakes to a wire rack and let cool to room temperature.
To prepare frosting, in the bowl of an electric mixer fitted with whisk attachment, combine whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until whipped cream holds stiff peaks. Gently fold in cookie crumbs with a spatula.
Scoop mixture into a pastry bag and pipe frosting decoratively on top of cupcakes. Garnish with Oreo cookie halves. Makes 24 cupcakes.
Italian Wedding Soup
Meatballs:
3/4 lb. ground chicken
1/2 lb. Italian sausage
2/3 c. fresh white bread crumbs
2 tsp. minced garlic
3 tbsp. chopped fresh parsley
1/4 c. grated Romano cheese
1/4 c. grated Parmesan cheese
3 tbsp. milk
1 egg, lightly beaten
1 tsp. kosher salt
1/2 tsp. black pepper
Soup:
2 tbsp. olive oil
1 c. minced yellow onion
1 c. 1/4-inch diced carrots
3/4 c. 1/4-inch diced celery
8 c. reduced-sodium chicken broth
1/2 c. dry white wine
1 c. ditalini or other small pasta
1/4 c. minced fresh dill
7 oz. baby spinach, washed and trimmed
Preheat oven to 350°F. Line a sheet pan with parchment paper.
To make meatballs, place ground chicken, Italian sausage, bread crumbs, garlic, parsley, Romano cheese, Parmesan cheese, milk, egg, salt, and black pepper in a bowl. Mix gently with a fork until well-combined. Form mixture into 1- to 1 1/4-inch meatballs and place onto prepared baking sheet. Bake 30 minutes, until cooked through and lightly browned. Set aside.
In the meantime, to make soup, heat olive oil over medium heat in a large Dutch oven. Add onion, carrots, and celery and saute until softened, 5 to 6 minutes. Add chicken broth and wine and bring to a boil. Add pasta to simmering broth and cook 6 to 8 minutes or until al dente. Add fresh dill and then meatballs and simmer for 1 additional minute. Taste for seasoning, and adjust salt and pepper as necessary. Stir in fresh spinach and cook for 1 minute, until spinach is just wilted. Ladle into soup bowls and sprinkle with Parmesan cheese, if desired.
3/4 lb. ground chicken
1/2 lb. Italian sausage
2/3 c. fresh white bread crumbs
2 tsp. minced garlic
3 tbsp. chopped fresh parsley
1/4 c. grated Romano cheese
1/4 c. grated Parmesan cheese
3 tbsp. milk
1 egg, lightly beaten
1 tsp. kosher salt
1/2 tsp. black pepper
Soup:
2 tbsp. olive oil
1 c. minced yellow onion
1 c. 1/4-inch diced carrots
3/4 c. 1/4-inch diced celery
8 c. reduced-sodium chicken broth
1/2 c. dry white wine
1 c. ditalini or other small pasta
1/4 c. minced fresh dill
7 oz. baby spinach, washed and trimmed
Preheat oven to 350°F. Line a sheet pan with parchment paper.
To make meatballs, place ground chicken, Italian sausage, bread crumbs, garlic, parsley, Romano cheese, Parmesan cheese, milk, egg, salt, and black pepper in a bowl. Mix gently with a fork until well-combined. Form mixture into 1- to 1 1/4-inch meatballs and place onto prepared baking sheet. Bake 30 minutes, until cooked through and lightly browned. Set aside.
In the meantime, to make soup, heat olive oil over medium heat in a large Dutch oven. Add onion, carrots, and celery and saute until softened, 5 to 6 minutes. Add chicken broth and wine and bring to a boil. Add pasta to simmering broth and cook 6 to 8 minutes or until al dente. Add fresh dill and then meatballs and simmer for 1 additional minute. Taste for seasoning, and adjust salt and pepper as necessary. Stir in fresh spinach and cook for 1 minute, until spinach is just wilted. Ladle into soup bowls and sprinkle with Parmesan cheese, if desired.
Chocolate Chip Waffles
1 3/4 c. all-purpose flour
1 3/4 tsp. baking powder
1/8 tsp. salt
2 lg. eggs, at room temperature
1 lg. egg white, at room temperature
1 1/2 c. milk, at room temperature
1/2 tsp. vanilla extract
1/4 c. unsalted butter, melted, plus more for brushing the iron
1/4 c. sugar
1 c. mini-chocolate chips
Whisk flour, baking powder, and salt together in a medium bowl. Separate the 2 eggs and put all of the egg whites (3 total) in a large bowl. In a large liquid measuring cup or bowl, whisk together egg yolks, milk, vanilla, and 1/4 c. melted butter. Whisk milk mixture into flour mixture until a batter is formed. Take care not to over-mix batter. Whip egg whites with an electric mixer until they just begin to hold a loose peak. Scatter sugar over whites and continue beating until they hold a soft peak. Fold a third of the egg whites into batter to lighten the base, then fold in remaining whites. Gently fold in chocolate chips.
Preheat waffle iron to medium-high. Brush inside surface of waffle iron with melted butter. Pour in enough batter to barely fill each hole of the waffle iron (keeping in mind that the batter will spread once the lid is closed). Close iron and cook until crisp and waffle iron stops steaming, about 5 minutes. Serve as waffles come off the iron or transfer to a dish in the oven heated to 200°F. Repeat with remaining batter.
1 3/4 tsp. baking powder
1/8 tsp. salt
2 lg. eggs, at room temperature
1 lg. egg white, at room temperature
1 1/2 c. milk, at room temperature
1/2 tsp. vanilla extract
1/4 c. unsalted butter, melted, plus more for brushing the iron
1/4 c. sugar
1 c. mini-chocolate chips
Whisk flour, baking powder, and salt together in a medium bowl. Separate the 2 eggs and put all of the egg whites (3 total) in a large bowl. In a large liquid measuring cup or bowl, whisk together egg yolks, milk, vanilla, and 1/4 c. melted butter. Whisk milk mixture into flour mixture until a batter is formed. Take care not to over-mix batter. Whip egg whites with an electric mixer until they just begin to hold a loose peak. Scatter sugar over whites and continue beating until they hold a soft peak. Fold a third of the egg whites into batter to lighten the base, then fold in remaining whites. Gently fold in chocolate chips.
Preheat waffle iron to medium-high. Brush inside surface of waffle iron with melted butter. Pour in enough batter to barely fill each hole of the waffle iron (keeping in mind that the batter will spread once the lid is closed). Close iron and cook until crisp and waffle iron stops steaming, about 5 minutes. Serve as waffles come off the iron or transfer to a dish in the oven heated to 200°F. Repeat with remaining batter.
Wednesday, January 21, 2009
Brown Sugar Raisin Bread
1 tbsp. active dry yeast
3 tbsp. granulated sugar
1 1/4 c. warm water (105° to 115°F)
1 c. warm milk (105° to 115°F)
3 tbsp. unsalted butter, melted
1 tbsp. salt
1 egg, lightly beaten
6 to 6 1/4 c. bread flour, plus more as needed
1 1/2 c. raisins
Filling:
2/3 c. firmly packed light brown sugar
4 1/2 tsp. ground cinnamon
In mixing bowl, sprinkle yeast and a pinch of the granulated sugar over 1/2 c. water and stir to dissolve. Let stand until foamy, about 10 minutes. In the bowl of a stand mixer fitted with a flat beater, combine remaining 3/4 c. water, milk, butter, remaining sugar, salt, egg, and 2 c. flour. Beat on medium speed until creamy, about 1 minute. Add yeast mixture and 1/2 c. flour and beat 1 minute. Add raisins, then beat in remaining flour, 1/2 c. at a time, until dough pulls away from sides of bowl. Switch to dough hook. Knead on medium-low speed, adding flour 1 tbsp. at a time if dough sticks, until smooth and elastic, about 4 minutes. Transfer dough to a greased bowl and turn to coat. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, 1 to 1/2 hours.
Lightly greast 2 9- x 5-inch loaf pans. Turn dough out onto lightly floured board. Divide dough in half and roll or pat each half into an 8- x 12-inch rectangle. Lightly sprinkle each rectangle with half of the filling, leaving a 1-inch border on all sides. Beginning at a narrow end, tightly roll up each rectangle into a compact log. Pinch ends and long seam to seal in filling. Place each log, seam side down, in prepared pan. Cover loosely with plastic wrap and let rise at room temperature until dough is about 1 inch above rim of each pan, 1 to 1 1/2 hours.
Preheat oven to 350°F. Bake until loaves are golden brown and pull away from sides of pan, 35 to 40 minutes. Turn loaves out onto wire racks and let cool completely. Makes 2 loaves.
3 tbsp. granulated sugar
1 1/4 c. warm water (105° to 115°F)
1 c. warm milk (105° to 115°F)
3 tbsp. unsalted butter, melted
1 tbsp. salt
1 egg, lightly beaten
6 to 6 1/4 c. bread flour, plus more as needed
1 1/2 c. raisins
Filling:
2/3 c. firmly packed light brown sugar
4 1/2 tsp. ground cinnamon
In mixing bowl, sprinkle yeast and a pinch of the granulated sugar over 1/2 c. water and stir to dissolve. Let stand until foamy, about 10 minutes. In the bowl of a stand mixer fitted with a flat beater, combine remaining 3/4 c. water, milk, butter, remaining sugar, salt, egg, and 2 c. flour. Beat on medium speed until creamy, about 1 minute. Add yeast mixture and 1/2 c. flour and beat 1 minute. Add raisins, then beat in remaining flour, 1/2 c. at a time, until dough pulls away from sides of bowl. Switch to dough hook. Knead on medium-low speed, adding flour 1 tbsp. at a time if dough sticks, until smooth and elastic, about 4 minutes. Transfer dough to a greased bowl and turn to coat. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, 1 to 1/2 hours.
Lightly greast 2 9- x 5-inch loaf pans. Turn dough out onto lightly floured board. Divide dough in half and roll or pat each half into an 8- x 12-inch rectangle. Lightly sprinkle each rectangle with half of the filling, leaving a 1-inch border on all sides. Beginning at a narrow end, tightly roll up each rectangle into a compact log. Pinch ends and long seam to seal in filling. Place each log, seam side down, in prepared pan. Cover loosely with plastic wrap and let rise at room temperature until dough is about 1 inch above rim of each pan, 1 to 1 1/2 hours.
Preheat oven to 350°F. Bake until loaves are golden brown and pull away from sides of pan, 35 to 40 minutes. Turn loaves out onto wire racks and let cool completely. Makes 2 loaves.
Cheddar Corn Chowder
4 oz. bacon, chopped
2 tbsp. olive oil
3 c. chopped yellow onions (2 lg. onions)
2 tbsp. unsalted butter
1/4 c. flour
1 tsp. kosher salt
1/2 tsp. black pepper
1/4 tsp. ground turmeric
6 c. chicken stock
3 c. medium-diced white boiling potatoes, unpeeled (1 lb.)
5 c. corn kernels, fresh (5 ears) or frozen (1 1/2 lb.)
1 c. half-and-half
4 oz. sharp white cheddar cheese, grated
In large stockpot over medium-high heat, cook bacon and olive oil until bacon is crisp, about 5 minutes. Remove bacon with slotted spoon and reserve. Reduce heat to medium, add onions and butter to bacon fat, and cook 10 minutes, until onions are translucent. Stir in flour, salt, pepper, and turmeric and cook for 3 minutes. Add chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until potatoes are tender. If using fresh corn, cut kernels off cob and blanch for 3 minutes in boiling salted water. Drain. (If using frozen corn, you can skip this step.) Add corn to soup, then add half-and-half and cheddar. Cook for 5 more minutes, until cheese is melted. Season to taste with salt and pepper. Serve hot with a garnish of bacon. Serves 5 to 6.
2 tbsp. olive oil
3 c. chopped yellow onions (2 lg. onions)
2 tbsp. unsalted butter
1/4 c. flour
1 tsp. kosher salt
1/2 tsp. black pepper
1/4 tsp. ground turmeric
6 c. chicken stock
3 c. medium-diced white boiling potatoes, unpeeled (1 lb.)
5 c. corn kernels, fresh (5 ears) or frozen (1 1/2 lb.)
1 c. half-and-half
4 oz. sharp white cheddar cheese, grated
In large stockpot over medium-high heat, cook bacon and olive oil until bacon is crisp, about 5 minutes. Remove bacon with slotted spoon and reserve. Reduce heat to medium, add onions and butter to bacon fat, and cook 10 minutes, until onions are translucent. Stir in flour, salt, pepper, and turmeric and cook for 3 minutes. Add chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until potatoes are tender. If using fresh corn, cut kernels off cob and blanch for 3 minutes in boiling salted water. Drain. (If using frozen corn, you can skip this step.) Add corn to soup, then add half-and-half and cheddar. Cook for 5 more minutes, until cheese is melted. Season to taste with salt and pepper. Serve hot with a garnish of bacon. Serves 5 to 6.
Chicken in Tarragon Sauce
4 boneless, skinless chicken breast halves
1 tbsp. unsalted butter
1 tbsp. extra-virgin olive oil
Salt and freshly ground pepper, to taste
3 tbsp. chopped shallot
1 tbsp. chopped fresh tarragon
1/2 c. heavy cream
Fresh lemon juice, to taste (optional)
Chopped fresh flat-leaf parsley, for garnish
Trim any excess fat from chicken. Rinse and pat dry with paper towels. One at a time, place a chicken breast half between 2 sheets of waxed paper or plastic wrap. Using a rolling pin, flatten to an even thickness of about 1/2 inch.
In a large saute pan or fry pan over medium-high heat, melt butter with olive oil. When hot, add chicken, season with salt and pepper, and saute gently, turning once, until chicken is golden and opaque throughout and juices run clear when meat is pierced with a knife, about 3 minutes per side. Transfer chicken to a warmed plate and keep warm. Pour off any excess fat from pan and place pan over medium-low heat. Add shallot and saute, stirring, until translucent, 1 to 2 minutes. Add tarragon and cream, increase heat to medium and stir with a wooden spoon, scraping up any browned bits from the pan bottom and blending well. Cook, stirring, until bubbling and thickened slightly, 2 to 3 minutes. Season with salt and pepper and a squeeze of lemon juice. Return chicken to pan and turn each breast several times in sauce until well-coated and hot. Transfer chicken to warmed serving plate or individual plates and spoon remaining sauce over chicken. Sprinkle with parsley and serve immediately.
1 tbsp. unsalted butter
1 tbsp. extra-virgin olive oil
Salt and freshly ground pepper, to taste
3 tbsp. chopped shallot
1 tbsp. chopped fresh tarragon
1/2 c. heavy cream
Fresh lemon juice, to taste (optional)
Chopped fresh flat-leaf parsley, for garnish
Trim any excess fat from chicken. Rinse and pat dry with paper towels. One at a time, place a chicken breast half between 2 sheets of waxed paper or plastic wrap. Using a rolling pin, flatten to an even thickness of about 1/2 inch.
In a large saute pan or fry pan over medium-high heat, melt butter with olive oil. When hot, add chicken, season with salt and pepper, and saute gently, turning once, until chicken is golden and opaque throughout and juices run clear when meat is pierced with a knife, about 3 minutes per side. Transfer chicken to a warmed plate and keep warm. Pour off any excess fat from pan and place pan over medium-low heat. Add shallot and saute, stirring, until translucent, 1 to 2 minutes. Add tarragon and cream, increase heat to medium and stir with a wooden spoon, scraping up any browned bits from the pan bottom and blending well. Cook, stirring, until bubbling and thickened slightly, 2 to 3 minutes. Season with salt and pepper and a squeeze of lemon juice. Return chicken to pan and turn each breast several times in sauce until well-coated and hot. Transfer chicken to warmed serving plate or individual plates and spoon remaining sauce over chicken. Sprinkle with parsley and serve immediately.
Monday, January 19, 2009
Lemon Poppyseed Pound Cake
1 1/2 c. all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
12 tbsp. unsalted butter, at room temperature
1 c. sugar
1 1/2 tsp. vanilla extract
1 tsp. finely grated lemon zest
2 tbsp. fresh lemon juice
1 tbsp. poppy seeds
2 eggs, at room temperature
1/2 c. sour cream, at room temperature
Preheat oven to 325°F. Lightly grease loaf pan (preferably glass) and dust with flour, shaking to remove excess.
In a bowl, whisk together flour, baking soda, and salt until blended. In the bowl of an electric mixer, beat together butter, sugar, vanilla, lemon zest, lemon juice, and poppy seeds until light and fluffy. Add eggs one at a time, beating well after each addition until just blended. Sprinkle half of flour mixture over egg mixture and stir until both are just incorporated. Stir in sour cream, then sprinkle with remaining flour mixture and stir until evenly distributed.
Pour batter into prepared pan and smooth out the top. Bake until toothpick inserted in center comes out clean, about 70 minutes. Keep an eye on the cake near the end of baking and cover loosely with foil if necessary to prevent over-browning. Transfer pan to a wire rack and let cool 15 minutes.
Run a knife around inside of pan, invert cake onto rack, and lift off pan. Place cake on one of its sides and continue cooling. Serve warm or at room temperature.
1/4 tsp. baking soda
1/4 tsp. salt
12 tbsp. unsalted butter, at room temperature
1 c. sugar
1 1/2 tsp. vanilla extract
1 tsp. finely grated lemon zest
2 tbsp. fresh lemon juice
1 tbsp. poppy seeds
2 eggs, at room temperature
1/2 c. sour cream, at room temperature
Preheat oven to 325°F. Lightly grease loaf pan (preferably glass) and dust with flour, shaking to remove excess.
In a bowl, whisk together flour, baking soda, and salt until blended. In the bowl of an electric mixer, beat together butter, sugar, vanilla, lemon zest, lemon juice, and poppy seeds until light and fluffy. Add eggs one at a time, beating well after each addition until just blended. Sprinkle half of flour mixture over egg mixture and stir until both are just incorporated. Stir in sour cream, then sprinkle with remaining flour mixture and stir until evenly distributed.
Pour batter into prepared pan and smooth out the top. Bake until toothpick inserted in center comes out clean, about 70 minutes. Keep an eye on the cake near the end of baking and cover loosely with foil if necessary to prevent over-browning. Transfer pan to a wire rack and let cool 15 minutes.
Run a knife around inside of pan, invert cake onto rack, and lift off pan. Place cake on one of its sides and continue cooling. Serve warm or at room temperature.
Basic Blondies
7 to 8 tbsp. butter, melted
1 c. light brown sugar
1 egg
1 tsp. vanilla extract
1/4 tsp. salt
1 c. flour
1/4 tsp. baking powder
Mix-ins of your choice (see options below)
Preheat oven to 350°F. Line 8- x 8-inch baking pan with foil and spray lightly with nonstick cooking spray.
Melt butter in microwave. Allow to cool for 5 minutes. In the bowl of an electric mixer, mix brown sugar with melted butter and beat until smooth. Beat in egg and then vanilla. Add salt, flour, and baking powder and mix until just combined. Stir in your choice of mix-ins with a wooden spoon. Pour batter into prepared pan and spread to level the top. Bake for 22 to 25 minutes or until set in the middle. Allow to cool on a wire rack before cutting into squares.
Mix-in Ideas:
1/2 to 1 c. chocolate, peanut butter, white chocolate, or butterscotch chips
1/2 c. chopped pecans, walnuts, or almonds
1/2 c. M&Ms
1/2 c. chopped Reese's peanut butter cups
1/4 c. toffee pieces
1 c. light brown sugar
1 egg
1 tsp. vanilla extract
1/4 tsp. salt
1 c. flour
1/4 tsp. baking powder
Mix-ins of your choice (see options below)
Preheat oven to 350°F. Line 8- x 8-inch baking pan with foil and spray lightly with nonstick cooking spray.
Melt butter in microwave. Allow to cool for 5 minutes. In the bowl of an electric mixer, mix brown sugar with melted butter and beat until smooth. Beat in egg and then vanilla. Add salt, flour, and baking powder and mix until just combined. Stir in your choice of mix-ins with a wooden spoon. Pour batter into prepared pan and spread to level the top. Bake for 22 to 25 minutes or until set in the middle. Allow to cool on a wire rack before cutting into squares.
Mix-in Ideas:
1/2 to 1 c. chocolate, peanut butter, white chocolate, or butterscotch chips
1/2 c. chopped pecans, walnuts, or almonds
1/2 c. M&Ms
1/2 c. chopped Reese's peanut butter cups
1/4 c. toffee pieces
Herb-Rubbed Grilled Chicken with Creamy Orzo
8 oz. orzo
2 chicken breasts, pounded thin
2 tsp. Herbes de Provence
Salt and pepper, to taste
2 tbsp. olive oil
1 shallot, finely chopped
2 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes, with juices
1 1/2 c. fresh broccoli florets
1/2 to 2/3 c. half and half
1/3 c. freshly grated parmesan cheese
Bring saucepan of salted water to boil over medium-high heat. Add orzo and cook until tender but still firm to the bite, stirring often, about 10 minutes. Drain, reserving 1/2 c. pasta water.
Season chicken breasts on both sides with Herbes de Provence, salt, and pepper. Heat olive oil in large skillet over medium-high heat. Add chicken to pan and cook 4 to 5 minutes before turning. Once chicken has been turned, cook 2 minutes more. Add shallot and garlic to pan and saute until tender, about 2 minutes (adding more olive oil if necessary). Add diced tomatoes to pan and cook for about 4 minutes. Add broccoli florets to pan and cook for 4 minutes more, until tender but still firm. Reduce heat to medium and add whipping cream. Add orzo to pan and stir to coat. Remove from heat and add parmesan to pasta mixture and toss to coat. Stir pasta mixture until sauce coats pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season generously with salt and pepper. Serve.
K-K's Notes:
- Next time, I will probably cut the chicken into chunks after the initial 6 minute cook time. It was really hard to mix the other ingredients with big chicken breasts in the pan.
2 chicken breasts, pounded thin
2 tsp. Herbes de Provence
Salt and pepper, to taste
2 tbsp. olive oil
1 shallot, finely chopped
2 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes, with juices
1 1/2 c. fresh broccoli florets
1/2 to 2/3 c. half and half
1/3 c. freshly grated parmesan cheese
Bring saucepan of salted water to boil over medium-high heat. Add orzo and cook until tender but still firm to the bite, stirring often, about 10 minutes. Drain, reserving 1/2 c. pasta water.
Season chicken breasts on both sides with Herbes de Provence, salt, and pepper. Heat olive oil in large skillet over medium-high heat. Add chicken to pan and cook 4 to 5 minutes before turning. Once chicken has been turned, cook 2 minutes more. Add shallot and garlic to pan and saute until tender, about 2 minutes (adding more olive oil if necessary). Add diced tomatoes to pan and cook for about 4 minutes. Add broccoli florets to pan and cook for 4 minutes more, until tender but still firm. Reduce heat to medium and add whipping cream. Add orzo to pan and stir to coat. Remove from heat and add parmesan to pasta mixture and toss to coat. Stir pasta mixture until sauce coats pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season generously with salt and pepper. Serve.
K-K's Notes:
- Next time, I will probably cut the chicken into chunks after the initial 6 minute cook time. It was really hard to mix the other ingredients with big chicken breasts in the pan.
Super Sugar Cookies
3/4 c. margarine or butter, softened
1 c. sugar
1 tsp. vanilla
2 eggs
1 tsp. baking powder
1 tsp. salt
2 1/2 c. all-purpose flour
Frosting:
1 stick (8 tbsp.) butter, softened
1 to 2 tbsp. cream or whole milk
1 tsp. vanilla
4 c. powdered sugar, sifted
Cream margaring or butter and sugar well in bowl of stand mixer. Add vanilla and eggs; mix well to combine. In a separate bowl, sift baking powder, salt, and flour together. Gradually add dry ingredients to butter mixture until thoroughly combined. Wrap dough in plastic wrap and refrigerate until chilled and firm.
Preheat oven to 400°F. Remove cookie dough from fridge. On a well-floured surface, roll out dough to 1/4-inch thickness. Cut out cookies in desired shapes with cookie cutters. Place on ungreased baking sheet. Bake for 8 to 10 minutes. Check often to prevent over-cooking or burning. Remove from oven and allow to cool on cooling rack.
To prepare frosting, cream butter, milk, and vanilla together until smooth. Slowly add powdered sugar until desired consistency is reached (add extra milk if necessary). Add liquid food coloring if desired. Decorate cookies once they have cooled.
1 c. sugar
1 tsp. vanilla
2 eggs
1 tsp. baking powder
1 tsp. salt
2 1/2 c. all-purpose flour
Frosting:
1 stick (8 tbsp.) butter, softened
1 to 2 tbsp. cream or whole milk
1 tsp. vanilla
4 c. powdered sugar, sifted
Cream margaring or butter and sugar well in bowl of stand mixer. Add vanilla and eggs; mix well to combine. In a separate bowl, sift baking powder, salt, and flour together. Gradually add dry ingredients to butter mixture until thoroughly combined. Wrap dough in plastic wrap and refrigerate until chilled and firm.
Preheat oven to 400°F. Remove cookie dough from fridge. On a well-floured surface, roll out dough to 1/4-inch thickness. Cut out cookies in desired shapes with cookie cutters. Place on ungreased baking sheet. Bake for 8 to 10 minutes. Check often to prevent over-cooking or burning. Remove from oven and allow to cool on cooling rack.
To prepare frosting, cream butter, milk, and vanilla together until smooth. Slowly add powdered sugar until desired consistency is reached (add extra milk if necessary). Add liquid food coloring if desired. Decorate cookies once they have cooled.
Roasted Tomato Soup
3 lb. ripe tomatoes, cut in half, insides scooped out
1/4 c. plus 2 tbsp. olive oil
1 tbsp. kosher salt
1 1/2 tsp. pepper
2 c. chopped onion
6 garlic cloves
2 tbsp. butter
1/2 tsp. crushed red pepper flakes
1 can (28 oz.) whole or chopped tomatoes, with juices
2 c. fresh basil leaves
1 tsp. fresh thyme leaves (or 1/2 tsp. dried)
4 c. chicken stock
Preheat oven to 400°F. Toss tomatoes, 1/4 c. olive oil, salt, and pepper in a large mixing bowl. Spread tomatoes in a single layer on baking sheet covered in foil and roast in oven for 45 minutes.
In a large stockpot oven medium heat, saute onions and garlic with 2 tbsp. olive oil, butter, and red pepper flakes for 10 minutes until onions start to brown. Add canned tomatoes, roasted tomatoes, basil, thyme, and chicken stock. Bring to a boil and simmer uncovered for 40 minutes.
Pass through food processor in two batches, if desired.
1/4 c. plus 2 tbsp. olive oil
1 tbsp. kosher salt
1 1/2 tsp. pepper
2 c. chopped onion
6 garlic cloves
2 tbsp. butter
1/2 tsp. crushed red pepper flakes
1 can (28 oz.) whole or chopped tomatoes, with juices
2 c. fresh basil leaves
1 tsp. fresh thyme leaves (or 1/2 tsp. dried)
4 c. chicken stock
Preheat oven to 400°F. Toss tomatoes, 1/4 c. olive oil, salt, and pepper in a large mixing bowl. Spread tomatoes in a single layer on baking sheet covered in foil and roast in oven for 45 minutes.
In a large stockpot oven medium heat, saute onions and garlic with 2 tbsp. olive oil, butter, and red pepper flakes for 10 minutes until onions start to brown. Add canned tomatoes, roasted tomatoes, basil, thyme, and chicken stock. Bring to a boil and simmer uncovered for 40 minutes.
Pass through food processor in two batches, if desired.
Cheesy Chicken Enchiladas
4 to 6 boneless, skinless chicken breasts
8 oz. reduced fat sour cream
8 oz. ranch salad dressing
10 to 15 flour tortillas
Jar of salsa
2 to 4 c. shredded Mexican cheese
Cook chicken breasts using preferred cooking method until cooked through. Set aside to cool a bit.
While chicken is cooling, mix up sauce. In a large mixing bowl, combine half of the sour cream and half of the ranch dressing. In a small bowl, combine the rest of the sour cream and ranch dressing. Stir both until well-combined. Shred or chop cooked chicken and add to large mixing bowl. Mix well with sauce.
Preheat oven to 375°F. Grease a 9- x 13-inch pan (and possibly another smaller pan if needed). Take one tortilla and top with a little less than 1 tbsp. sauce from small bowl. Spread over tortilla in an even layer. Add some of the chicken mixture to center of tortilla. Top with salsa to taste. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining ingredients (usually makes 10 to 15 enchiladas).
Bake in preheated oven for 25 to 30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving.
8 oz. reduced fat sour cream
8 oz. ranch salad dressing
10 to 15 flour tortillas
Jar of salsa
2 to 4 c. shredded Mexican cheese
Cook chicken breasts using preferred cooking method until cooked through. Set aside to cool a bit.
While chicken is cooling, mix up sauce. In a large mixing bowl, combine half of the sour cream and half of the ranch dressing. In a small bowl, combine the rest of the sour cream and ranch dressing. Stir both until well-combined. Shred or chop cooked chicken and add to large mixing bowl. Mix well with sauce.
Preheat oven to 375°F. Grease a 9- x 13-inch pan (and possibly another smaller pan if needed). Take one tortilla and top with a little less than 1 tbsp. sauce from small bowl. Spread over tortilla in an even layer. Add some of the chicken mixture to center of tortilla. Top with salsa to taste. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining ingredients (usually makes 10 to 15 enchiladas).
Bake in preheated oven for 25 to 30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving.
Chicken Garlic Pizza
1 chicken breast
Salt and pepper
2 tsp. olive oil
2 tbsp. butter
2 cloves garlic, minced
2 tbsp. green onion, chopped
1/2 tsp. dried basil
2 roma tomatoes, sliced
1/4 c. chopped fresh cilantro
1/2 c. ricotta cheese
1/4 c. parmesan cheese
Pizza crust
Season chicken breast on both sides with salt and pepper. Heat olive oil in skillet and cook chicken breast until browned on both sides. Cut into chunks and finish cooking until cooked through. In a small saucepan, melt butter with garlic, onion, and basil. Pour into chilled dish to cool and refrigerate until set. Preheat oven to 350°F. Spread herb butter over crust. Arrange chicken on top, then dot with ricotta. Top with tomato slices, cilantro, and parmesan. Bake 15 to 20 minutes.
Salt and pepper
2 tsp. olive oil
2 tbsp. butter
2 cloves garlic, minced
2 tbsp. green onion, chopped
1/2 tsp. dried basil
2 roma tomatoes, sliced
1/4 c. chopped fresh cilantro
1/2 c. ricotta cheese
1/4 c. parmesan cheese
Pizza crust
Season chicken breast on both sides with salt and pepper. Heat olive oil in skillet and cook chicken breast until browned on both sides. Cut into chunks and finish cooking until cooked through. In a small saucepan, melt butter with garlic, onion, and basil. Pour into chilled dish to cool and refrigerate until set. Preheat oven to 350°F. Spread herb butter over crust. Arrange chicken on top, then dot with ricotta. Top with tomato slices, cilantro, and parmesan. Bake 15 to 20 minutes.
Spiced Pumpkin Cupcakes
Cupcakes:
2 2/3 c. all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
1 tsp. salt
1 can (15 oz.) solid-packed pumpkin (about 1 3/4 c.)
1 c. granulated sugar
1 c. firmly packed dark brown sugar
1 c. canola oil
4 eggs
Frosting:
14 oz. pure white chocolate, finely chopped
12 oz. cream cheese, at room temperature, cut into tbsp.-sized pieces
12 tbsp. (1 1/2 sticks) unsalted butter, at room temperature, cut into tbsp.-sized pieces
Food coloring and other decorations (optional)
Preheat oven to 350°F. Line muffin tins with paper liners.
To make cupcakes, in a bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside. In a large bowl, whisk together pumpkin, granulated sugar, brown sugar, and oil. Add eggs one at a time, whisking after each addition. Add flour mixture in three additions, stirring with a large wooden spoon until just combined. Fill muffin tins about 3/4 full. Bake until cupcakes are golden and a toothpick inserted into center comes out clean, 20 to 25 minutes. Transfer tins to wire rack and let cool for 10 minutes, then remove cupcakes from tins and let cool completely.
To make frosting, in a double boiler, melt white chocolate, stirring constantly, until smooth and creamy, 2 to 3 minutes. Let stand until just warm to the touch. In a large bowl, using an electric mixer, beat cream cheese and butter on medium-high speed until smooth and blended. Add melted chocolate and beat again until smooth. Use frosting immediately, coloring it if desired. Spread 1 to 2 tbsp. frosting over each cupcake and decorate with colored sugars and decorating pens. Makes 20 cupcakes.
2 2/3 c. all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
1 tsp. salt
1 can (15 oz.) solid-packed pumpkin (about 1 3/4 c.)
1 c. granulated sugar
1 c. firmly packed dark brown sugar
1 c. canola oil
4 eggs
Frosting:
14 oz. pure white chocolate, finely chopped
12 oz. cream cheese, at room temperature, cut into tbsp.-sized pieces
12 tbsp. (1 1/2 sticks) unsalted butter, at room temperature, cut into tbsp.-sized pieces
Food coloring and other decorations (optional)
Preheat oven to 350°F. Line muffin tins with paper liners.
To make cupcakes, in a bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside. In a large bowl, whisk together pumpkin, granulated sugar, brown sugar, and oil. Add eggs one at a time, whisking after each addition. Add flour mixture in three additions, stirring with a large wooden spoon until just combined. Fill muffin tins about 3/4 full. Bake until cupcakes are golden and a toothpick inserted into center comes out clean, 20 to 25 minutes. Transfer tins to wire rack and let cool for 10 minutes, then remove cupcakes from tins and let cool completely.
To make frosting, in a double boiler, melt white chocolate, stirring constantly, until smooth and creamy, 2 to 3 minutes. Let stand until just warm to the touch. In a large bowl, using an electric mixer, beat cream cheese and butter on medium-high speed until smooth and blended. Add melted chocolate and beat again until smooth. Use frosting immediately, coloring it if desired. Spread 1 to 2 tbsp. frosting over each cupcake and decorate with colored sugars and decorating pens. Makes 20 cupcakes.
Pizza Sauce
1 (6 oz.) can tomato paste
6 oz. warm water
3 tbsp. grated parmesan cheese
1 clove minced garlic
1 tbsp. honey
3/4 tsp. onion powder
1/4 tsp. dried oregano
1/4 tsp. dried marjoram
1/4 tsp. dried basil
1/4 tsp. ground black pepper
1/8 tsp. cayenne pepper
1/8 tsp. red pepper flakes
Combine all ingredients in a small mixing bowl. Stir until well-combined and smooth. Allow to sit for at least 30 minutes before using to blend flavors.
6 oz. warm water
3 tbsp. grated parmesan cheese
1 clove minced garlic
1 tbsp. honey
3/4 tsp. onion powder
1/4 tsp. dried oregano
1/4 tsp. dried marjoram
1/4 tsp. dried basil
1/4 tsp. ground black pepper
1/8 tsp. cayenne pepper
1/8 tsp. red pepper flakes
Combine all ingredients in a small mixing bowl. Stir until well-combined and smooth. Allow to sit for at least 30 minutes before using to blend flavors.
Calzones
1 tbsp. olive oil
1 1/2 links turkey sausage, removed from casing
1/2 c. onion, chopped
1/3 c. mushrooms, chopped
2 cloves garlic, minced
1/2 c. low-fat ricotta cheese
1/3 c. shredded mozzarella cheese
1/4 c. grated parmesan cheese
7 oz. frozen chopped spinach, thawed and drained
1/2 tsp. Italian seasoning
1/4 tsp. red pepper flakes
1 recipe pizza dough, divided into 2 equal halves
1 egg
2 tbsp. water
Heat olive oil in skillet over medium-high heat. Add turkey sausage and cook until browned. Add onion, mushrooms, and garlic; saute a few minutes more. Remove from heat and transfer meat mixture to mixing bowl. Add ricotta, mozzarella, parmesan, spinach, Italian seasoning, and red pepper flakes to bowl; mix well to combine.
Preheat oven to 400°F. Roll out pizza dough halves into two circles, 7 to 8 inches in diameter. Divide calzone filling mixture between the 2 pieces of dough. Spread over one half of each circle, leaving a 3/4-inch margin on edge. Fold over pizza dough so that it completely covers filling and free edges line up. Press edges together using tines of a fork. Place onto pizza pan or cooking sheet.
Combine egg and water in a small bowl. Beat well with a fork to create an egg wash. Brush top sides of both calzones with egg wash. Bake for 15 minutes or until top of dough is golden brown. Cut in half and allow to cool a few minutes before serving. Serve with pizza sauce for dipping.
1 1/2 links turkey sausage, removed from casing
1/2 c. onion, chopped
1/3 c. mushrooms, chopped
2 cloves garlic, minced
1/2 c. low-fat ricotta cheese
1/3 c. shredded mozzarella cheese
1/4 c. grated parmesan cheese
7 oz. frozen chopped spinach, thawed and drained
1/2 tsp. Italian seasoning
1/4 tsp. red pepper flakes
1 recipe pizza dough, divided into 2 equal halves
1 egg
2 tbsp. water
Heat olive oil in skillet over medium-high heat. Add turkey sausage and cook until browned. Add onion, mushrooms, and garlic; saute a few minutes more. Remove from heat and transfer meat mixture to mixing bowl. Add ricotta, mozzarella, parmesan, spinach, Italian seasoning, and red pepper flakes to bowl; mix well to combine.
Preheat oven to 400°F. Roll out pizza dough halves into two circles, 7 to 8 inches in diameter. Divide calzone filling mixture between the 2 pieces of dough. Spread over one half of each circle, leaving a 3/4-inch margin on edge. Fold over pizza dough so that it completely covers filling and free edges line up. Press edges together using tines of a fork. Place onto pizza pan or cooking sheet.
Combine egg and water in a small bowl. Beat well with a fork to create an egg wash. Brush top sides of both calzones with egg wash. Bake for 15 minutes or until top of dough is golden brown. Cut in half and allow to cool a few minutes before serving. Serve with pizza sauce for dipping.
Pumpkin Pie Waffles
5 tbsp. unsalted butter
1 c. pumpkin puree
1/2 c. firmly packed dark brown sugar
1/4 c. granulated sugar
1 1/4 tsp. ground cinnamon
1 tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. grated nutmeg
Pinch of salt
1 1/3 c. all-purpose flour
1 tbsp. double-acting baking powder
1/2 tsp. baking soda
1 c. milk
1/2 c. sour cream
2 eggs
1 tsp. vanilla extract
Preheat waffle iron. If you want to hold finished waffles until serving time, preheat oven to 200°F.
Melt butter; set aside. In a large bowl, combine pumpkin, both sugars, and spices. Using a rubber spatula or an electric mixer, mix together well. Stir in flour, baking powder, and baking soda. Mixture will be thick and a little lumpy. Don't try to smooth it out, just mix until ingredients are incorporated. In another bowl, beat together milk, sour cream, eggs, and vanilla. Add liquid ingredients to pumpkin mixture and stir until combined. Fold in melted butter.
Whether or not your iron's grids are well-seasoned or made of a nonstick material, it is best to lightly butter or spray grids for these waffles because the batter is quite sticky. Brush or spray grids again only if subsequent waffles stick. Pour batter into waffle iron and cook according to waffle iron instructions. Cook until golden. Serve immediately or keep waffles, in a single layer, on a rack in preheated oven while you make the rest.
1 c. pumpkin puree
1/2 c. firmly packed dark brown sugar
1/4 c. granulated sugar
1 1/4 tsp. ground cinnamon
1 tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. grated nutmeg
Pinch of salt
1 1/3 c. all-purpose flour
1 tbsp. double-acting baking powder
1/2 tsp. baking soda
1 c. milk
1/2 c. sour cream
2 eggs
1 tsp. vanilla extract
Preheat waffle iron. If you want to hold finished waffles until serving time, preheat oven to 200°F.
Melt butter; set aside. In a large bowl, combine pumpkin, both sugars, and spices. Using a rubber spatula or an electric mixer, mix together well. Stir in flour, baking powder, and baking soda. Mixture will be thick and a little lumpy. Don't try to smooth it out, just mix until ingredients are incorporated. In another bowl, beat together milk, sour cream, eggs, and vanilla. Add liquid ingredients to pumpkin mixture and stir until combined. Fold in melted butter.
Whether or not your iron's grids are well-seasoned or made of a nonstick material, it is best to lightly butter or spray grids for these waffles because the batter is quite sticky. Brush or spray grids again only if subsequent waffles stick. Pour batter into waffle iron and cook according to waffle iron instructions. Cook until golden. Serve immediately or keep waffles, in a single layer, on a rack in preheated oven while you make the rest.
Margarita Cupcakes
9 oz. margarita mix
3 oz. tequila
3/4 oz. Grand Marnier or other orange liqueur
White cake mix
3 egg whites
2 tbsp. vegetable oil
1 tbsp. lime zest
1 recipe lime buttercream frosting (recipe below)
Mix together margarita mix, tequila, and Grand Marnier in a large glass or spouted bowl. Reserve 1 1/4 c. of this for cupcake batter and drink the rest as a treat while you are baking =)
In a stand mixer, add 1 1/4 c. margarita mixture, cake mix, egg whites, vegetable oil, and lime zest. Mix on low for about 30 seconds and then increase to medium speed for 2 minutes (batter will still be a bit lumpy). Spoon batter into prepared muffin pan and fill cups 2/3 to 3/4 full. Bake at 350°F for 20 to 25 minutes or until a toothpick comes out clean. Remove pan from oven and let cool for 5 minutes. Place cupcakes on a cooling rack and allow to cool completely. Once cupcakes have cooled, make frosting.
Lime Buttercream Frosting:
4 c. confectioners' sugar
1 stick unsalted butter, at room temperature
1/8 tsp. salt
3 tbsp. lime juice
Green food coloring (optional)
Add all ingredients to stand mixer fitted with paddle attachment and mix on low until combined. Turn speed to medium-high until icing is light and fluffy. Use water to thin frosting if necessary. Add icing to a pastry bag or use a spatula/knife to frost cupcakes.
3 oz. tequila
3/4 oz. Grand Marnier or other orange liqueur
White cake mix
3 egg whites
2 tbsp. vegetable oil
1 tbsp. lime zest
1 recipe lime buttercream frosting (recipe below)
Mix together margarita mix, tequila, and Grand Marnier in a large glass or spouted bowl. Reserve 1 1/4 c. of this for cupcake batter and drink the rest as a treat while you are baking =)
In a stand mixer, add 1 1/4 c. margarita mixture, cake mix, egg whites, vegetable oil, and lime zest. Mix on low for about 30 seconds and then increase to medium speed for 2 minutes (batter will still be a bit lumpy). Spoon batter into prepared muffin pan and fill cups 2/3 to 3/4 full. Bake at 350°F for 20 to 25 minutes or until a toothpick comes out clean. Remove pan from oven and let cool for 5 minutes. Place cupcakes on a cooling rack and allow to cool completely. Once cupcakes have cooled, make frosting.
Lime Buttercream Frosting:
4 c. confectioners' sugar
1 stick unsalted butter, at room temperature
1/8 tsp. salt
3 tbsp. lime juice
Green food coloring (optional)
Add all ingredients to stand mixer fitted with paddle attachment and mix on low until combined. Turn speed to medium-high until icing is light and fluffy. Use water to thin frosting if necessary. Add icing to a pastry bag or use a spatula/knife to frost cupcakes.
Spinach and White Bean Soup
1 box (4 c.) organic, free-range chicken broth
2 cans cannelini beans, drained and rinsed
2 bags fresh, organic spinach (or however much will fit in your pot)
1 head chopped garlic (less if you're not a garlic lover)
1/2 c. olive oil
Cracked pepper to taste
Parmesean cheese
Brown chopped garlic in soup/stock pot. Toss in freshly washed spinach, drizzle with olive oil, and cover. Uncover and stir often, until spinach is wilted. Add beans and broth. Let simmer for about 1/2 hour, until beans are very soft. Top with parmesan cheese and cracked pepper. Serve with bread.
2 cans cannelini beans, drained and rinsed
2 bags fresh, organic spinach (or however much will fit in your pot)
1 head chopped garlic (less if you're not a garlic lover)
1/2 c. olive oil
Cracked pepper to taste
Parmesean cheese
Brown chopped garlic in soup/stock pot. Toss in freshly washed spinach, drizzle with olive oil, and cover. Uncover and stir often, until spinach is wilted. Add beans and broth. Let simmer for about 1/2 hour, until beans are very soft. Top with parmesan cheese and cracked pepper. Serve with bread.
Sunday, January 18, 2009
Lamb Chops with Caramelized Red Onion Salad
1 (8 oz.) pkg. Israeli couscous or 8 oz. plain couscous
3 tbsp. olive oil, divided
1 tsp. kosher salt, divided
3/4 tsp. pepper, divided
8 lamb loin chops (about 1 1/2 inches thick)
2 med. red onions, cut into half-moons
1 tbsp. fresh oregano, roughly chopped
1 tbsp. capers
Preheat oven to 400°F. Cook couscous according to package directions. Once cooked, stir in 1 tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper.
Season lamb with 3/4 tsp. salt and 1/4 tsp. pepper. Heat 1 tbsp. oil in large skillet over medium-high heat and cook lamb until browned, about 2 minutes per side. Transfer to a baking sheet and roast to desired doneness, about 8 minutes for medium-rare.
Wipe out skillet and heat remaining 1 tbsp. oil over medium heat. Add onions and cook, stirring occastionally, until soft, about 8 minutes. Stir in oregano, capers, and 1/4 tsp. pepper.
Divide lamb and couscous among individual plates and serve with onions. Makes 4 servings.
3 tbsp. olive oil, divided
1 tsp. kosher salt, divided
3/4 tsp. pepper, divided
8 lamb loin chops (about 1 1/2 inches thick)
2 med. red onions, cut into half-moons
1 tbsp. fresh oregano, roughly chopped
1 tbsp. capers
Preheat oven to 400°F. Cook couscous according to package directions. Once cooked, stir in 1 tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper.
Season lamb with 3/4 tsp. salt and 1/4 tsp. pepper. Heat 1 tbsp. oil in large skillet over medium-high heat and cook lamb until browned, about 2 minutes per side. Transfer to a baking sheet and roast to desired doneness, about 8 minutes for medium-rare.
Wipe out skillet and heat remaining 1 tbsp. oil over medium heat. Add onions and cook, stirring occastionally, until soft, about 8 minutes. Stir in oregano, capers, and 1/4 tsp. pepper.
Divide lamb and couscous among individual plates and serve with onions. Makes 4 servings.
Bourbon Chicken
2 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
1 to 2 tbsp. olive oil
1 garlic clove, crushed
1/4 tsp. ginger
3/4 tsp. crushed red pepper flakes
1/4 c. apple juice
1/3 c. light brown sugar
2 tbsp. ketchup
1 tbsp. cider vinegar
1/2 c. water
1/3 c. soy sauce
Heat oil in a large skillet. Add chicken pieces and cook until lightly browned (chicken will cook more later). Remove chicken.
Add remaining ingredients, heating over medium heat until well-mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice.
K-K's Notes:
- I only used a couple of chicken breasts, enough to feed us and have lunch for Chris the following day.
- I used a bit of cornstarch to thicken the sauce.
1 to 2 tbsp. olive oil
1 garlic clove, crushed
1/4 tsp. ginger
3/4 tsp. crushed red pepper flakes
1/4 c. apple juice
1/3 c. light brown sugar
2 tbsp. ketchup
1 tbsp. cider vinegar
1/2 c. water
1/3 c. soy sauce
Heat oil in a large skillet. Add chicken pieces and cook until lightly browned (chicken will cook more later). Remove chicken.
Add remaining ingredients, heating over medium heat until well-mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice.
K-K's Notes:
- I only used a couple of chicken breasts, enough to feed us and have lunch for Chris the following day.
- I used a bit of cornstarch to thicken the sauce.
Thursday, January 15, 2009
Southwestern Grilled Pork Tenderloin
2 whole pork tenderloins (about 1 1/2 lb. total) or 6 pork chops
4 tsp. chili powder
1 1/2 tsp. dried oregano
3/4 tsp. ground cumin
1/8 tsp. garlic powder
Mix together chili powder, oregano, cumin, and garlic powder. Rub over surface of pork. Cover and refrigerate 2 to 24 hours. Grill over medium hot coals, or broil. Turn occasionally. Tenderloins will take 20 to 25 minutes, pork chops will be ready in 10-15 minutes. Meat thermometer should read 155 to 160°F. Pork is done when there is still a hint of pink in the center. Makes 6 servings.
NUTRITION INFO (per serving)
Calories: 170.7
Fat: 5.2 g
Carbohydrates: 1.4 g
Protein: 28.2 g
4 tsp. chili powder
1 1/2 tsp. dried oregano
3/4 tsp. ground cumin
1/8 tsp. garlic powder
Mix together chili powder, oregano, cumin, and garlic powder. Rub over surface of pork. Cover and refrigerate 2 to 24 hours. Grill over medium hot coals, or broil. Turn occasionally. Tenderloins will take 20 to 25 minutes, pork chops will be ready in 10-15 minutes. Meat thermometer should read 155 to 160°F. Pork is done when there is still a hint of pink in the center. Makes 6 servings.
NUTRITION INFO (per serving)
Calories: 170.7
Fat: 5.2 g
Carbohydrates: 1.4 g
Protein: 28.2 g
Very Lemony Chicken
1 1/2 lb. chicken breast, skinned and fat removed
1/2 c. fresh lemon juice
1/2 c. fresh sliced lemon peel
3 tsp. chopped fresh oregano (or 1 tsp. dried oregano, crushed)
1 med. onion, sliced
1/4 tsp. salt
Black pepper to taste
1/2 tsp. paprika
Place chicken in 9- x 13-inch glass baking dish. Mix lemon juice, lemon peel, oregano, and onions. Pour over chicken, cover, and marinate in refrigerator several hours or overnight, turning occasionally. Sprinkle with salt, pepper, and paprika. Cover and bake at 325°F for 30 minutes. Uncover and bake 30 minutes more or until done. Makes 4 servings.
NUTRITION INFO (per serving)
Calories: 158.6
Fat: 1.6 g
Carbohydrates: 8.4 g
Protein: 28.0 g
1/2 c. fresh lemon juice
1/2 c. fresh sliced lemon peel
3 tsp. chopped fresh oregano (or 1 tsp. dried oregano, crushed)
1 med. onion, sliced
1/4 tsp. salt
Black pepper to taste
1/2 tsp. paprika
Place chicken in 9- x 13-inch glass baking dish. Mix lemon juice, lemon peel, oregano, and onions. Pour over chicken, cover, and marinate in refrigerator several hours or overnight, turning occasionally. Sprinkle with salt, pepper, and paprika. Cover and bake at 325°F for 30 minutes. Uncover and bake 30 minutes more or until done. Makes 4 servings.
NUTRITION INFO (per serving)
Calories: 158.6
Fat: 1.6 g
Carbohydrates: 8.4 g
Protein: 28.0 g
Tofu Fettucine Alfredo
2 c. cooked fettuccini
12 oz. soft tofu, drained
3 garlic cloves, minced
1/4 c. grated parmesan cheese
1/4 c. grated romano cheese
1 tbsp. olive oil
1 tbsp. onion powder
Salt and pepper to taste
Cook pasta according to package directions. While pasta is boiling, place drained tofu, garlic, both cheeses, olive oil, and onion powder into blender. Blend until smooth. Pour soy mixture into saucepan. Warm over medium heat, stirring occasionally. Toss drained pasta with alfredo sauce. Makes 4 servings.
12 oz. soft tofu, drained
3 garlic cloves, minced
1/4 c. grated parmesan cheese
1/4 c. grated romano cheese
1 tbsp. olive oil
1 tbsp. onion powder
Salt and pepper to taste
Cook pasta according to package directions. While pasta is boiling, place drained tofu, garlic, both cheeses, olive oil, and onion powder into blender. Blend until smooth. Pour soy mixture into saucepan. Warm over medium heat, stirring occasionally. Toss drained pasta with alfredo sauce. Makes 4 servings.
Grilled Stuffed Portobello Mushrooms
2/3 c. fresh tomatoes, chopped
1/4 c. shredded part-skim mozzarella cheese
1 tsp. olive oil, divided
1/2 tsp. finely chopped fresh rosemary (or 1/8 tsp. dried rosemary)
1/8 tsp. ground black pepper
1 garlic clove, crushed
4 portobello mushroom caps, 5 to 6 inches in diameter
2 tbsp. fresh lemon juice
2 tsp. low-sodium soy sauce
2 tsp. fresh cilantro, chopped
In a small bowl, combine tomatoes, mozzarella, 1/2 tsp. olive oil, rosemary, pepper, and garlic. Using a spoon, scoop out gills of mushroom caps, and remove stems and discard.
In a small bowl, mix the remaining 1/2 tsp. olive oil, lemon juice, and soy sauce. Using a pastry brush, brush soy sauce mixture on both sides of mushroom caps.
Grill caps, starting stem side down, for 5 minutes on each side or until soft. Spoon 1/4 c. tomato and cheese mixture into each cap; cover and grill for about 3 minutes or until cheese has melted. Garnish with cilantro. Makes 4 servings.
NUTRITION INFO (per serving)
Calories: 83.7
Fat: 3.7 g
Carbohydrates: 8.2 g
Protein: 6.4 g
1/4 c. shredded part-skim mozzarella cheese
1 tsp. olive oil, divided
1/2 tsp. finely chopped fresh rosemary (or 1/8 tsp. dried rosemary)
1/8 tsp. ground black pepper
1 garlic clove, crushed
4 portobello mushroom caps, 5 to 6 inches in diameter
2 tbsp. fresh lemon juice
2 tsp. low-sodium soy sauce
2 tsp. fresh cilantro, chopped
In a small bowl, combine tomatoes, mozzarella, 1/2 tsp. olive oil, rosemary, pepper, and garlic. Using a spoon, scoop out gills of mushroom caps, and remove stems and discard.
In a small bowl, mix the remaining 1/2 tsp. olive oil, lemon juice, and soy sauce. Using a pastry brush, brush soy sauce mixture on both sides of mushroom caps.
Grill caps, starting stem side down, for 5 minutes on each side or until soft. Spoon 1/4 c. tomato and cheese mixture into each cap; cover and grill for about 3 minutes or until cheese has melted. Garnish with cilantro. Makes 4 servings.
NUTRITION INFO (per serving)
Calories: 83.7
Fat: 3.7 g
Carbohydrates: 8.2 g
Protein: 6.4 g
Jumpin' Jambalaya
1/2 lb. steamed shrimp, peeled and chopped
8 oz. turkey smoked sausage pieces
1 1/2 c. cooked pinto beans
16 oz. can cajun-style stewed tomatoes
1 tbsp. vegetable oil
1 sm. onion, chopped
1/2 c. celery, chopped
1 c. bell pepper, chopped
2 tbsp. tomato paste
1 garlic clove, minced
1 tbsp. chopped parsley
1 tsp. Tabasco sauce
1 tsp. salt
1/2 c. water
4 c. long grain brown rice, cooked
In a large pot, heat oil over medium heat. Saute onions, celery, and peppers until slightly softened. Add garlic, stewed tomatoes, tomato paste, parsley, Tabasco sauce, salt, and water. Cover and simmer for 20 minutes, or until veggies are soft. Stir in pinto beans.
Heat skillet with oil over medium-high heat. Add turkey sausage and cook until browned, about 5 minutes. Add shrimp, sausage, and cooked rice to pot of veggies and simmer for 5 minutes, stirring occasionally. Makes 5 servings.
NUTRITION INFO (per serving)
Calories: 467.7
Fat: 10.2 g
Carbohydrates: 69.6 g
Protein: 27.1 g
8 oz. turkey smoked sausage pieces
1 1/2 c. cooked pinto beans
16 oz. can cajun-style stewed tomatoes
1 tbsp. vegetable oil
1 sm. onion, chopped
1/2 c. celery, chopped
1 c. bell pepper, chopped
2 tbsp. tomato paste
1 garlic clove, minced
1 tbsp. chopped parsley
1 tsp. Tabasco sauce
1 tsp. salt
1/2 c. water
4 c. long grain brown rice, cooked
In a large pot, heat oil over medium heat. Saute onions, celery, and peppers until slightly softened. Add garlic, stewed tomatoes, tomato paste, parsley, Tabasco sauce, salt, and water. Cover and simmer for 20 minutes, or until veggies are soft. Stir in pinto beans.
Heat skillet with oil over medium-high heat. Add turkey sausage and cook until browned, about 5 minutes. Add shrimp, sausage, and cooked rice to pot of veggies and simmer for 5 minutes, stirring occasionally. Makes 5 servings.
NUTRITION INFO (per serving)
Calories: 467.7
Fat: 10.2 g
Carbohydrates: 69.6 g
Protein: 27.1 g
Caribbean Chicken
1 lb. skinless, boneless chicken breasts, cut into bite-sized pieces
2 c. pineapple tidbits, drained, 1/4 c. juice reserved
1 c. chopped green pepper
1 c. water
1 tbsp. cornstarch
2 tbsp. cider vinegar
2 tbsp. brown sugar
1/8 tsp. garlic powder
1/8 tsp. dried ginger
1 med. banana, diced
1/4 c. slivered almonds
1 c. uncooked brown rice
In a large saucepan, cook rice according to package directions.
In a large skillet sprayed with cooking spray, sauté chicken for 5 minutes until tender. Stir in pineapple and green pepper. In a small bowl combine reserved pineapple juice, water, cornstarch, vinegar, brown sugar, garlic, and ginger. Stir well. Pour mixture into chicken mixture. Mix well to combine. Continue cooking for 5 minutes or until mixture thickens, stirring often. Fold in banana and almonds. Heat through. Prepare brown rice according to package directions. Serve chicken over cooked brown rice. Makes 6 servings.
NUTRITION INFO (per serving)
Calories: 323.0
Fat: 11.2 g
Carbohydrates: 34.9 g
Protein: 21.3 g
2 c. pineapple tidbits, drained, 1/4 c. juice reserved
1 c. chopped green pepper
1 c. water
1 tbsp. cornstarch
2 tbsp. cider vinegar
2 tbsp. brown sugar
1/8 tsp. garlic powder
1/8 tsp. dried ginger
1 med. banana, diced
1/4 c. slivered almonds
1 c. uncooked brown rice
In a large saucepan, cook rice according to package directions.
In a large skillet sprayed with cooking spray, sauté chicken for 5 minutes until tender. Stir in pineapple and green pepper. In a small bowl combine reserved pineapple juice, water, cornstarch, vinegar, brown sugar, garlic, and ginger. Stir well. Pour mixture into chicken mixture. Mix well to combine. Continue cooking for 5 minutes or until mixture thickens, stirring often. Fold in banana and almonds. Heat through. Prepare brown rice according to package directions. Serve chicken over cooked brown rice. Makes 6 servings.
NUTRITION INFO (per serving)
Calories: 323.0
Fat: 11.2 g
Carbohydrates: 34.9 g
Protein: 21.3 g
Tortellini with Vegetables
1 med. red pepper, sliced
1 med. green pepper, sliced
1 med. orange or yellow sweet pepper, sliced
1 c. snow peas, sugar snap peas, or green beans
1 lg. tomato, quartered
2 tbsp. olive oil
1 med. onion, chopped
3 garlic cloves, chopped
5 or 6 fresh basil leaves, shredded
Salt and pepper to taste
2 c. dried cheese tortellini
1/2 c. grated parmesan cheese
Cook tortellini as directed on package. Heat oil in medium sauté pan. Add onion, cook until translucent. Add garlic, peppers, basil, and beans. Continue to cook until peppers become slightly soft. Toss vegetables with drained pasta. Top with parmesan cheese. Serves 4.
1 med. green pepper, sliced
1 med. orange or yellow sweet pepper, sliced
1 c. snow peas, sugar snap peas, or green beans
1 lg. tomato, quartered
2 tbsp. olive oil
1 med. onion, chopped
3 garlic cloves, chopped
5 or 6 fresh basil leaves, shredded
Salt and pepper to taste
2 c. dried cheese tortellini
1/2 c. grated parmesan cheese
Cook tortellini as directed on package. Heat oil in medium sauté pan. Add onion, cook until translucent. Add garlic, peppers, basil, and beans. Continue to cook until peppers become slightly soft. Toss vegetables with drained pasta. Top with parmesan cheese. Serves 4.
Red Hot Fusilli
1 tbsp. olive oil
2 cloves garlic, minced
1/4 c. freshly minced parsley
4 c. ripe tomatoes, chopped
1 tbsp. fresh basil, chopped (or 1 tsp. dried basil)
1 tbsp. oregano leaves, crushed (or 1 tsp. dried oregano)
1/4 tsp. salt
Cayenne pepper, to taste
8 oz. uncooked fusilli pasta (4 c. cooked)
1/2 lb. cooked (or 3/4 lb. raw) chicken breasts, diced into 1/2-inch pieces (optional)
Heat oil in a medium saucepan. Sauté garlic and parsley until golden. Add tomatoes and spices. Cook uncovered over low heat 15 minutes or until thickened, stirring frequently. Add chicken and continue cooking for 15 minutes until chicken is heated through and sauce is thick. Cook pasta in unsalted water according to package directions. Drain. To serve, spoon sauce over pasta and sprinkle with coarsely chopped parsley. Serve hot as a main dish and cold for the next day's lunch. Serves 4 (1 c. per serving).
NUTRITION INFO
Calories: 311.7
Fat: 6.3 g
Carbohydrates: 30.2 g
Protein: 33.3 g
2 cloves garlic, minced
1/4 c. freshly minced parsley
4 c. ripe tomatoes, chopped
1 tbsp. fresh basil, chopped (or 1 tsp. dried basil)
1 tbsp. oregano leaves, crushed (or 1 tsp. dried oregano)
1/4 tsp. salt
Cayenne pepper, to taste
8 oz. uncooked fusilli pasta (4 c. cooked)
1/2 lb. cooked (or 3/4 lb. raw) chicken breasts, diced into 1/2-inch pieces (optional)
Heat oil in a medium saucepan. Sauté garlic and parsley until golden. Add tomatoes and spices. Cook uncovered over low heat 15 minutes or until thickened, stirring frequently. Add chicken and continue cooking for 15 minutes until chicken is heated through and sauce is thick. Cook pasta in unsalted water according to package directions. Drain. To serve, spoon sauce over pasta and sprinkle with coarsely chopped parsley. Serve hot as a main dish and cold for the next day's lunch. Serves 4 (1 c. per serving).
NUTRITION INFO
Calories: 311.7
Fat: 6.3 g
Carbohydrates: 30.2 g
Protein: 33.3 g
Creamy Chicken Enchiladas
1-1/2 c. cooked chicken breast, shredded into bite-sized pieces
4 c. torn fresh spinach leaves
2 green onions, thinly sliced
1 (8 oz.) carton nonfat sour cream
1/4 c. plain, nonfat yogurt
2 tbsp. whole grain flour
1/4 tsp. ground cumin
1/4 tsp. salt
1/2 cup 1% milk
1 jalapeño pepper, seeded and minced
6 whole wheat tortillas, 6 to 8 inches in diameter
1 1/2 c. low-fat shredded cheddar cheese
In a medium saucepan, cook fresh spinach with a small amount of water, covered, for 5 minutes on medium-high heat. In a large bowl, combine cooked chicken, spinach, and green onions. Mix well and set aside.
To make the sauce: In a medium bowl, combine sour cream, yogurt, flour, cumin, and salt. Add milk and jalapeño pepper and mix well. Pour half of the sauce into chicken and spinach mixture and mix well.
Divide filling among tortillas. Fold opposite ends of tortilla up about 1 inch over filling, then fold left and right sides over the folded end, overlapping. Place filled tortillas, seam sides down, in an ungreased rectangular baking dish. Spoon remaining sauce over tortillas and bake, uncovered, at 350°F for about 20 minutes or until heated through. Sprinkle with cheddar cheese and let stand 5 minutes. Top with salsa and chopped green onions as desired. Serves 6.
4 c. torn fresh spinach leaves
2 green onions, thinly sliced
1 (8 oz.) carton nonfat sour cream
1/4 c. plain, nonfat yogurt
2 tbsp. whole grain flour
1/4 tsp. ground cumin
1/4 tsp. salt
1/2 cup 1% milk
1 jalapeño pepper, seeded and minced
6 whole wheat tortillas, 6 to 8 inches in diameter
1 1/2 c. low-fat shredded cheddar cheese
In a medium saucepan, cook fresh spinach with a small amount of water, covered, for 5 minutes on medium-high heat. In a large bowl, combine cooked chicken, spinach, and green onions. Mix well and set aside.
To make the sauce: In a medium bowl, combine sour cream, yogurt, flour, cumin, and salt. Add milk and jalapeño pepper and mix well. Pour half of the sauce into chicken and spinach mixture and mix well.
Divide filling among tortillas. Fold opposite ends of tortilla up about 1 inch over filling, then fold left and right sides over the folded end, overlapping. Place filled tortillas, seam sides down, in an ungreased rectangular baking dish. Spoon remaining sauce over tortillas and bake, uncovered, at 350°F for about 20 minutes or until heated through. Sprinkle with cheddar cheese and let stand 5 minutes. Top with salsa and chopped green onions as desired. Serves 6.
Monday, January 12, 2009
Cinnamon Buttermilk Muffins
7 tbsp. unsalted butter, at room temperature
2/3 c. sugar
1 egg
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. freshly grated nutmeg
1/2 c. buttermilk
1 1/2 tsp. vanilla extract
Topping:
2/3 c. sugar
1 tbsp. ground cinnamon
6 tbsp. (3/4 stick) unsalted butter, melted
Preheat oven to 350°F. Grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill unused cups 1/3 full with water to prevent warping.
To make muffins, in bowl of stand mixer fitted with flat beater, combine butter and sugar and beat on medium speed until light and fluffy. Add egg and beat well until pale and smooth. In another bowl, stir together flour, baking powder, baking soda, salt, and nutmeg. Add to butter mixture in 2 additions, alternating with buttermilk and vanilla. Stir just until evenly moistened. Batter will be slightly lumpy. Spoon batter into prepared muffin cups, filling each 3/4 full. Bake until muffins are golden, dry, and springy to the touch and a toothpick inserted into center of muffin comes out clean, 20 to 25 minutes. Transfer pan to wire rack and let cool for 5 minutes. Unmold muffins and let stand until cool enough to handle.
To make topping, in a small, shallow bowl, stir together sugar and cinnamon. Put melted butter in another small bowl. Holding bottom of muffin, dip top into melted butter, turning to coat evenly. Immediately dip top in cinnamon-sugar mixture, coating evenly, then tap to remove excess sugar. Transfer muffin, right side up, to rack. Repeat with remaining muffins. Let cool completely before serving. Makes 9 muffins.
2/3 c. sugar
1 egg
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. freshly grated nutmeg
1/2 c. buttermilk
1 1/2 tsp. vanilla extract
Topping:
2/3 c. sugar
1 tbsp. ground cinnamon
6 tbsp. (3/4 stick) unsalted butter, melted
Preheat oven to 350°F. Grease 9 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill unused cups 1/3 full with water to prevent warping.
To make muffins, in bowl of stand mixer fitted with flat beater, combine butter and sugar and beat on medium speed until light and fluffy. Add egg and beat well until pale and smooth. In another bowl, stir together flour, baking powder, baking soda, salt, and nutmeg. Add to butter mixture in 2 additions, alternating with buttermilk and vanilla. Stir just until evenly moistened. Batter will be slightly lumpy. Spoon batter into prepared muffin cups, filling each 3/4 full. Bake until muffins are golden, dry, and springy to the touch and a toothpick inserted into center of muffin comes out clean, 20 to 25 minutes. Transfer pan to wire rack and let cool for 5 minutes. Unmold muffins and let stand until cool enough to handle.
To make topping, in a small, shallow bowl, stir together sugar and cinnamon. Put melted butter in another small bowl. Holding bottom of muffin, dip top into melted butter, turning to coat evenly. Immediately dip top in cinnamon-sugar mixture, coating evenly, then tap to remove excess sugar. Transfer muffin, right side up, to rack. Repeat with remaining muffins. Let cool completely before serving. Makes 9 muffins.
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