3/4 c. all-purpose flour
1/2 c. unsweetened Dutch-process cocoa powder
3 tbsp. instant espresso powder
1/4 tsp. baking powder
1/4 tsp. salt
8 tbsp. (1 stick) unsalted butter, cut into pieces
2 oz. semisweet chocolate, coarsely chopped
2 eggs
1 c. firmly packed light brown sugar
1 tsp. vanilla extract
Glaze:
1/4 c. heavy cream
1 tsp. instant espresso powder
4 oz. semisweet chocolate, chopped
Pinch of salt
16 chocolate-covered espresso beans or chocolate chips (optional)
Preheat oven to 350°F. Generously great an 8-inch square baking pan. Sift flour, cocoa powder, espresso powder, baking powder, and salt into a bowl; set aside. In a small, heavy saucepan over low heat, combine butter and chocolate. Heat, stirring occasionally, until melted (about 2 minutes). Remove from heat and let cool slightly. In a medium bowl, whisk together eggs and brown sugar until blended. Gradually stir in chocolate mixture until blended. Stir in vanilla, then add flour mixture and stir until blended. Pour batter into prepared pan. Bake until edges pull away from sides of pan and center is springy to the touch, about 25 minutes. Transfer pan to a wire rack and let cool.
Meanwhile, make the glaze: In a small saucepan over medium heat, combine cream and espresso powder and heat, stirring, just until powder is dissolved and bubbles start to appear around pan edges. Add chocolate and salt, remove from heat, and stir just until chocolate is melted. Let cool to room temperature.
Using a small offset spatula, spread cooled glaze over cookie in a thin layer. Refrigerate until glaze is set, about 30 minutes. Cut into 1 1/2 x 2 1/2-inch bars or 2-inch squares. Top each bar with a chocolate-covered espresso bean or chocolate chip. Makes 16 bars.
Tuesday, January 6, 2009
Mexican Corn and Bean Salad
1 can whole kernel corn, drained
1 can black beans, drained and rinsed
1 sm. can black olives, drained
1/3 to 1/2 c. mayonnaise
1/4 c. minced green onions
2 tbsp. taco sauce
2 tsp. apple cider vinegar
1/2 tsp. chili powder
Cumin, to taste
Shredded lettuce
Shredded Mexican cheese
Tortilla chips
Combine corn, beans, and olives in serving bowl. Add mayonnaise, green onions, taco sauce, vinegar, chili powder, and cumin. Mix well. To serve, portion out shredded lettuce. Add spoonfuls of corn and bean mixture as desired. Top with shredded cheese and crumbled tortilla chips.
1 can black beans, drained and rinsed
1 sm. can black olives, drained
1/3 to 1/2 c. mayonnaise
1/4 c. minced green onions
2 tbsp. taco sauce
2 tsp. apple cider vinegar
1/2 tsp. chili powder
Cumin, to taste
Shredded lettuce
Shredded Mexican cheese
Tortilla chips
Combine corn, beans, and olives in serving bowl. Add mayonnaise, green onions, taco sauce, vinegar, chili powder, and cumin. Mix well. To serve, portion out shredded lettuce. Add spoonfuls of corn and bean mixture as desired. Top with shredded cheese and crumbled tortilla chips.
Beef and Artichoke Fettucine
8 oz. uncooked fettucine (spinach fettucine is best)
1 jar (6 oz.) marinated artichoke hearts, cut in half and reserve marinade
1 sm. onion, finely chopped (about 1/4 c.)
1 c. half-and-half
1/2 c. grated parmesan cheese
2 c. (8 oz.) cooked roast beef, cut into julienne strips
Freshly ground pepper
1/3 c. chopped toasted pecans
Cook fettucine as directed on package. While fettucine is cooking, heat reserved marinade in 10-inch skillet over medium heat. Cook onion in marinade about 4 minutes, stirring occasionally. Stir in half-and-half; heat until hot. Stir in parmesan cheese, artichoke hearts, and beef. Heat until hot. Drain fettucine, stir into sauce, and toss with 2 forks. Sprinkle with pepper and pecans. Serves 6.
1 jar (6 oz.) marinated artichoke hearts, cut in half and reserve marinade
1 sm. onion, finely chopped (about 1/4 c.)
1 c. half-and-half
1/2 c. grated parmesan cheese
2 c. (8 oz.) cooked roast beef, cut into julienne strips
Freshly ground pepper
1/3 c. chopped toasted pecans
Cook fettucine as directed on package. While fettucine is cooking, heat reserved marinade in 10-inch skillet over medium heat. Cook onion in marinade about 4 minutes, stirring occasionally. Stir in half-and-half; heat until hot. Stir in parmesan cheese, artichoke hearts, and beef. Heat until hot. Drain fettucine, stir into sauce, and toss with 2 forks. Sprinkle with pepper and pecans. Serves 6.
Hot Broccoli Dip
1 c. fresh broccoli florets, chopped (about 6 oz.)
2 tbsp. chopped onion
2 tbsp. chopped red bell pepper
1 oz. (1/4 c.) grated parmesan cheese
1 garlic clove, pressed
1 c. (4 oz.) shredded cheddar cheese
1/2 c. fat-free sour cream
1/2 c. fat-free mayonnaise
1/8 tsp. ground black pepper
Preheat oven to 375°F. Place broccoli, onion, and bell pepper in mixing bowl. Reserve 2 tbsp. parmesan cheese and add the rest plus remaining ingredients to vegetables and mix well. Spoon into small baking dish and bake 20 to 25 minutes or until heated through. Sprinkle remaining parmesan cheese over the top and serve with crackers, French bread, or pita chips. Makes 2 cups (about 16 servings).
2 tbsp. chopped onion
2 tbsp. chopped red bell pepper
1 oz. (1/4 c.) grated parmesan cheese
1 garlic clove, pressed
1 c. (4 oz.) shredded cheddar cheese
1/2 c. fat-free sour cream
1/2 c. fat-free mayonnaise
1/8 tsp. ground black pepper
Preheat oven to 375°F. Place broccoli, onion, and bell pepper in mixing bowl. Reserve 2 tbsp. parmesan cheese and add the rest plus remaining ingredients to vegetables and mix well. Spoon into small baking dish and bake 20 to 25 minutes or until heated through. Sprinkle remaining parmesan cheese over the top and serve with crackers, French bread, or pita chips. Makes 2 cups (about 16 servings).
Butterscotch Ice Cream
1 c. firmly packed light brown sugar
2 tbsp. unsalted butter
1 tbsp. vanilla extract
2 tsp. bourbon (optional)
1 1/2 c. whipping cream, divided
2 c. half-and-half
6 large egg yolks
In a small saucepan over medium heat, stir brown sugar and butter until butter is melted, sugar is dissolved, and mixture is bubbly, 4 to 5 minutes. Whisk in 1/2 c. warmed whipping cream until smooth; remove butterscotch from heat. Stir in vanilla and bourbon (if using).
In a medium saucepan over medium-high heat, combine remaining 1 c. whipping cream with all of the half-and-half; bring to a simmer.
Meanwhile, in a small bowl, beat egg yolks to blend. Whisk 1/2 c. of the warm cream mixture into egg yolks, then pour egg yolk mixture back into pan with whipping cream. Stir constantly over medium heat, just until mixture is slightly thickened (175°F). Immediately remove mixture from heat.
Pour mixture through a fine mesh strainer into a medium bowl. Whisk in butterscotch mixture. Chill until cold, stirring occasionally, about 2 hours; or cover and chill up to 1 day. Freeze mixture in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container and store in freezer until ready to serve.
2 tbsp. unsalted butter
1 tbsp. vanilla extract
2 tsp. bourbon (optional)
1 1/2 c. whipping cream, divided
2 c. half-and-half
6 large egg yolks
In a small saucepan over medium heat, stir brown sugar and butter until butter is melted, sugar is dissolved, and mixture is bubbly, 4 to 5 minutes. Whisk in 1/2 c. warmed whipping cream until smooth; remove butterscotch from heat. Stir in vanilla and bourbon (if using).
In a medium saucepan over medium-high heat, combine remaining 1 c. whipping cream with all of the half-and-half; bring to a simmer.
Meanwhile, in a small bowl, beat egg yolks to blend. Whisk 1/2 c. of the warm cream mixture into egg yolks, then pour egg yolk mixture back into pan with whipping cream. Stir constantly over medium heat, just until mixture is slightly thickened (175°F). Immediately remove mixture from heat.
Pour mixture through a fine mesh strainer into a medium bowl. Whisk in butterscotch mixture. Chill until cold, stirring occasionally, about 2 hours; or cover and chill up to 1 day. Freeze mixture in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container and store in freezer until ready to serve.
Chocolate Peanut Butter Popcorn
1/2 c. unpopped popcorn
1/2 c. creamy peanut butter
1 tsp. butter
2 tsp. brown sugar
Coarsely chopped semi-sweet chocolate, or chocolate chips
Line two baking sheets with wax paper. Pop popcorn in an air-popper. Spread popcorn in an even layer on prepared baking sheets. Combine peanut butter, butter, and brown sugar in a microwave-safe bowl. Microwave in 20-second intervals and stir until melted and drizzle-able. Drop peanut butter mixture in spoonfuls over the popcorn and gently toss to coat evenly (this is best done by hand). In another microwave-safe bowl, heat chocolate in 20 second intervals until fully melted. Drizzle over popcorn. Let chocolate set before serving. Store in an airtight container.
1/2 c. creamy peanut butter
1 tsp. butter
2 tsp. brown sugar
Coarsely chopped semi-sweet chocolate, or chocolate chips
Line two baking sheets with wax paper. Pop popcorn in an air-popper. Spread popcorn in an even layer on prepared baking sheets. Combine peanut butter, butter, and brown sugar in a microwave-safe bowl. Microwave in 20-second intervals and stir until melted and drizzle-able. Drop peanut butter mixture in spoonfuls over the popcorn and gently toss to coat evenly (this is best done by hand). In another microwave-safe bowl, heat chocolate in 20 second intervals until fully melted. Drizzle over popcorn. Let chocolate set before serving. Store in an airtight container.
Malted Milk Whopper Ice Cream
1 c. half-and-half
3/4 c. sugar
Pinch of salt
2 c. heavy cream
1/4 tsp. vanilla extract
2/3 c. malt powder
6 lg. egg yolks
2 c. malted milk balls, coarsely chopped
Warm half-and-half, sugar, and salt in a medium saucepan. In a large bowl, whisk together heavy cream, vanilla, and malt powder and set a mesh strainer on top.
In a separate medium bowl, whisk together egg yolks. Slowly pour warm mixture into egg yolks, whisking constantly, then scrape warmed egg yolks back into the saucepan.
Stir mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour custard through strainer and whisk it into malted milk mixture. Stir until cool over an ice bath.
Chill mixture thoroughly in refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. As you remove ice cream from machine, fold in chopped malted milk balls.
3/4 c. sugar
Pinch of salt
2 c. heavy cream
1/4 tsp. vanilla extract
2/3 c. malt powder
6 lg. egg yolks
2 c. malted milk balls, coarsely chopped
Warm half-and-half, sugar, and salt in a medium saucepan. In a large bowl, whisk together heavy cream, vanilla, and malt powder and set a mesh strainer on top.
In a separate medium bowl, whisk together egg yolks. Slowly pour warm mixture into egg yolks, whisking constantly, then scrape warmed egg yolks back into the saucepan.
Stir mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour custard through strainer and whisk it into malted milk mixture. Stir until cool over an ice bath.
Chill mixture thoroughly in refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. As you remove ice cream from machine, fold in chopped malted milk balls.
Eggnog Cupcakes
Cupcakes:
1/4 c. dark rum or bourbon
1 c. low-fat eggnog
1/4 c. vegetable oil
1 tbsp. apple cider vinegar
1 tsp. vanilla extract
1/4 tsp. ground nutmeg
1 c. sugar
1 1/3 c. all-purpose flour
1/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
Frosting:
1/4 c. butter, softened
3 tbsp. low-fat eggnog
1 tbsp. rum
Generous pinch of nutmeg
2 (or more) c. confectioners’ sugar
Ground cinnamon
Cinnamon sticks
Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
In a small bowl, mix together rum, eggnog, vegetable oil, apple cider vinegar, and vanilla extract. In a large bowl, mix together nutmeg, sugar, flour, baking soda, baking powder, and salt. Pour liquid ingredients into dry ingredients and whisk until just combined. Divide evenly between prepared muffin wells. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean and cakes spring back when lightly pressed. Cool in pan 5 minutes, then transfer to wire rack to cool completely.
To make frosting, cream together butter, eggnog, rum, nutmeg, and confectioners’ sugar. Add in more confectioners’ sugar if needed to make the frosting stiff, but spreadable. Frost the cooled cupcakes. Sprinkle with cinnamon and garnish with a cinnamon stick.
1/4 c. dark rum or bourbon
1 c. low-fat eggnog
1/4 c. vegetable oil
1 tbsp. apple cider vinegar
1 tsp. vanilla extract
1/4 tsp. ground nutmeg
1 c. sugar
1 1/3 c. all-purpose flour
1/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
Frosting:
1/4 c. butter, softened
3 tbsp. low-fat eggnog
1 tbsp. rum
Generous pinch of nutmeg
2 (or more) c. confectioners’ sugar
Ground cinnamon
Cinnamon sticks
Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
In a small bowl, mix together rum, eggnog, vegetable oil, apple cider vinegar, and vanilla extract. In a large bowl, mix together nutmeg, sugar, flour, baking soda, baking powder, and salt. Pour liquid ingredients into dry ingredients and whisk until just combined. Divide evenly between prepared muffin wells. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean and cakes spring back when lightly pressed. Cool in pan 5 minutes, then transfer to wire rack to cool completely.
To make frosting, cream together butter, eggnog, rum, nutmeg, and confectioners’ sugar. Add in more confectioners’ sugar if needed to make the frosting stiff, but spreadable. Frost the cooled cupcakes. Sprinkle with cinnamon and garnish with a cinnamon stick.
Roasted Red Pepper and Basil Pesto Penne
3 cloves garlic
1/3 c. pine nuts
1/3 c. grated parmesan cheese
1 c. roasted red bell pepper (fresh or jarred)
1 c. basil leaves
1/2 tsp. salt
1/4 tsp. pepper
1/3 c. extra virgin olive oil
1 lb. penne pasta
¼ c. heavy cream, optional
Place garlic and pine nuts in food processor. Pulse until finely chopped. Add parmesan, red pepper, basil leaves, salt, and pepper. Pulse until well-combined. With the motor running, add olive oil through the feed tube and process until incorporated. Set aside.
Cook pasta according to package directions. Drain and return to pot. Add pesto to pasta and stir to combine. Stir in heavy cream if desired for a creamier sauce. Heat until warmed through. Serve immediately.
1/3 c. pine nuts
1/3 c. grated parmesan cheese
1 c. roasted red bell pepper (fresh or jarred)
1 c. basil leaves
1/2 tsp. salt
1/4 tsp. pepper
1/3 c. extra virgin olive oil
1 lb. penne pasta
¼ c. heavy cream, optional
Place garlic and pine nuts in food processor. Pulse until finely chopped. Add parmesan, red pepper, basil leaves, salt, and pepper. Pulse until well-combined. With the motor running, add olive oil through the feed tube and process until incorporated. Set aside.
Cook pasta according to package directions. Drain and return to pot. Add pesto to pasta and stir to combine. Stir in heavy cream if desired for a creamier sauce. Heat until warmed through. Serve immediately.
Baked Pecan Chicken Breasts
6 boneless, skinless chicken breasts, pounded thin
4 c. ice water and ice
4 tsp. salt
3/4 c. ground pecans
2 eggs, beaten
2 tbsp. milk
2 tbsp. honey
1/2 tsp. salt
1/2 tsp. black pepper, coarsely ground
Marinate chicken breasts in iced salt water for 30 minutes. Beat milk with honey, then add eggs, salt, and pepper. Put egg wash in one shallow bowl, and pecan meal in another. Dip each chicken breast in egg wash, then into pecan meal, and pat meal into chicken to form a crust. Place chicken in a shallow baking pan that has been sprayed with cooking spray, and bake for 35 minutes at 375°F, or until chicken is cooked through.
4 c. ice water and ice
4 tsp. salt
3/4 c. ground pecans
2 eggs, beaten
2 tbsp. milk
2 tbsp. honey
1/2 tsp. salt
1/2 tsp. black pepper, coarsely ground
Marinate chicken breasts in iced salt water for 30 minutes. Beat milk with honey, then add eggs, salt, and pepper. Put egg wash in one shallow bowl, and pecan meal in another. Dip each chicken breast in egg wash, then into pecan meal, and pat meal into chicken to form a crust. Place chicken in a shallow baking pan that has been sprayed with cooking spray, and bake for 35 minutes at 375°F, or until chicken is cooked through.
Spinach and Mushroom Pizza
1 (12-inch) pre-baked pizza crust
1 to 2 tbsp. olive oil
1 c. fresh spinach, rinsed and dried
8 oz. shredded mozzarella cheese
1 c. sliced fresh mushrooms
2 to 3 garlic cloves, minced
~ 1 tsp. dried basil
Ground pepper, to taste
Preheat oven to 350°F. Place pizza crust on baking sheet. Brush olive oil onto pre-baked pizza crust, covering entire surface. Sprinkle minced garlic evenly over crust. Stack spinach leaves, then cut lengthwise into 1/2-inch strips; scatter evenly over crust. Cover pizza with shredded mozzarella, and top with sliced mushrooms. Sprinkle dried basil over the top and season with pepper. Bake 8 to 10 minutes, or until cheese is melted and edges are crisp.
1 to 2 tbsp. olive oil
1 c. fresh spinach, rinsed and dried
8 oz. shredded mozzarella cheese
1 c. sliced fresh mushrooms
2 to 3 garlic cloves, minced
~ 1 tsp. dried basil
Ground pepper, to taste
Preheat oven to 350°F. Place pizza crust on baking sheet. Brush olive oil onto pre-baked pizza crust, covering entire surface. Sprinkle minced garlic evenly over crust. Stack spinach leaves, then cut lengthwise into 1/2-inch strips; scatter evenly over crust. Cover pizza with shredded mozzarella, and top with sliced mushrooms. Sprinkle dried basil over the top and season with pepper. Bake 8 to 10 minutes, or until cheese is melted and edges are crisp.
Cranberry White Chocolate Chip Oatmeal Cookies
3 eggs, well beaten
1 c. dried cranberries
1 tsp. vanilla
1 c. butter
1 c. brown sugar
1 c. white sugar
2 1/2 c. flour
1/2 tsp. salt
1 tsp. ground cinnamon
2 tsp. baking soda
2 c. oatmeal
1 c. white chocolate chips
Preheat oven to 350°F. Combine eggs, dried cranberries, and vanilla and let stand for 1 hour, covered with plastic wrap. Cream together butter and sugars. Add flour, salt, cinnamon, and baking soda to sugar mixture. Mix well. Blend in egg-cranberry mixture and oatmeal. Dough will be stiff. Fold in white chocolate chips. Drop by heaping teaspoonfuls onto ungreased cookie sheet or roll in small balls and flatten slightly on cookie sheet. Bake 10 to 12 minutes, or until lightly browned. Makes about 6 dozen cookies.
1 c. dried cranberries
1 tsp. vanilla
1 c. butter
1 c. brown sugar
1 c. white sugar
2 1/2 c. flour
1/2 tsp. salt
1 tsp. ground cinnamon
2 tsp. baking soda
2 c. oatmeal
1 c. white chocolate chips
Preheat oven to 350°F. Combine eggs, dried cranberries, and vanilla and let stand for 1 hour, covered with plastic wrap. Cream together butter and sugars. Add flour, salt, cinnamon, and baking soda to sugar mixture. Mix well. Blend in egg-cranberry mixture and oatmeal. Dough will be stiff. Fold in white chocolate chips. Drop by heaping teaspoonfuls onto ungreased cookie sheet or roll in small balls and flatten slightly on cookie sheet. Bake 10 to 12 minutes, or until lightly browned. Makes about 6 dozen cookies.
Beef and Broccoli with Oyster Sauce
1 lb. flank steak
1 tbsp. cornstarch
1/4 tsp. salt
1/4 tsp. sugar
1/8 tsp. baking soda
2 c. sm. broccoli florets
3 tbsp. peanut oil
2 garlic cloves, minced
1 sm. yellow onion, cut into 1-inch dice
Sauce:
2 tbsp. oyster sauce
2 tbsp. soy sauce
1 tsp. peanut oil
1 tsp. cornstarch
1/2 tsp. sugar
1/8 tsp. freshly ground pepper
Cut steak across grain into strips 3 inches long and 1/4-inch thick. In a bowl, stir together cornstarch, salt, sugar, baking soda, and 2 tbsp. water. Add beef and stir until well-mixed. Let stand at room temperature for 30 minutes.
Meanwhile, make the sauce: In a bowl, combine oyster sauce, soy sauce, peanut oil, cornstarch, sugar, pepper, and 2 tbsp. water. Set aside.
Bring a saucepan 3/4 full of water to a boil over high heat. Add broccoli florets and blanch until just tender, 3 to 4 minutes. Drain, rinse until running cold water until cool, and drain again. Set aside. Remove beef from bowl and pat dry with paper towels. In a wok or large, deep saute pan over high heat, warm 2 tbsp. peanut oil until very hot. Add beef and stir-fry until just opaque, 3 to 4 minutes. Using a slotted spoon, quickly transfer beef to a sieve placed over a bowl to drain. Wipe out pan with paper towels and reheat over high heat. Add remaining 1 tbsp. oil and heat until very hot. Add onion and stir-fry until tender, about 5 minutes. Add garlic, and stir-fry until golden, about 30 seconds more. Add sauce to pan, stir, and bring to a boil. Immediately add beef and broccoli and stir-fry until sauce thickens and beef is heated through, about 3 minutes. Transfer beef and broccoli to warmed bowl and serve.
1 tbsp. cornstarch
1/4 tsp. salt
1/4 tsp. sugar
1/8 tsp. baking soda
2 c. sm. broccoli florets
3 tbsp. peanut oil
2 garlic cloves, minced
1 sm. yellow onion, cut into 1-inch dice
Sauce:
2 tbsp. oyster sauce
2 tbsp. soy sauce
1 tsp. peanut oil
1 tsp. cornstarch
1/2 tsp. sugar
1/8 tsp. freshly ground pepper
Cut steak across grain into strips 3 inches long and 1/4-inch thick. In a bowl, stir together cornstarch, salt, sugar, baking soda, and 2 tbsp. water. Add beef and stir until well-mixed. Let stand at room temperature for 30 minutes.
Meanwhile, make the sauce: In a bowl, combine oyster sauce, soy sauce, peanut oil, cornstarch, sugar, pepper, and 2 tbsp. water. Set aside.
Bring a saucepan 3/4 full of water to a boil over high heat. Add broccoli florets and blanch until just tender, 3 to 4 minutes. Drain, rinse until running cold water until cool, and drain again. Set aside. Remove beef from bowl and pat dry with paper towels. In a wok or large, deep saute pan over high heat, warm 2 tbsp. peanut oil until very hot. Add beef and stir-fry until just opaque, 3 to 4 minutes. Using a slotted spoon, quickly transfer beef to a sieve placed over a bowl to drain. Wipe out pan with paper towels and reheat over high heat. Add remaining 1 tbsp. oil and heat until very hot. Add onion and stir-fry until tender, about 5 minutes. Add garlic, and stir-fry until golden, about 30 seconds more. Add sauce to pan, stir, and bring to a boil. Immediately add beef and broccoli and stir-fry until sauce thickens and beef is heated through, about 3 minutes. Transfer beef and broccoli to warmed bowl and serve.
Blueberry Buttermilk Pancakes
2 eggs
2 c. all-purpose flour, sifted
3 tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 1/4 c. buttermilk
4 tbsp. (1/2 stick) unsalted butter, melted
1/2 tsp. vanilla extract
1 to 2 tbsp. vegetable oil or nonstick cooking spray
1 c. fresh blueberries
Confectioners' sugar for dusting
Preheat oven to 200°F. In mixing bowl, using electric mixer, beat eggs on medium speed until frothy. Add flour, sugar, baking powder, baking soda, salt, buttermilk, butter, and vanilla. Stir just until batter is smooth and no lumps of flour remain; do not over mix. Heat electric griddle to medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease griddle with oil or spray. Ladle about 1/3 c. batter onto griddle for each pancake. Scatter 1 tbsp. blueberries evenly over each pancake. Cook until bubbles form on top and batter is set, 1 to 2 minutes. Using a spatula, flip pancakes and cook until golden brown on the other side, 2 to 3 minutes. Transfer to baking sheet and keep warm in the oven while cooking remaining pancakes. Dust pancakes with confectioners' sugar and serve warm with butter and maple syrup. Makes about 16 pancakes; serves 4.
2 c. all-purpose flour, sifted
3 tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 1/4 c. buttermilk
4 tbsp. (1/2 stick) unsalted butter, melted
1/2 tsp. vanilla extract
1 to 2 tbsp. vegetable oil or nonstick cooking spray
1 c. fresh blueberries
Confectioners' sugar for dusting
Preheat oven to 200°F. In mixing bowl, using electric mixer, beat eggs on medium speed until frothy. Add flour, sugar, baking powder, baking soda, salt, buttermilk, butter, and vanilla. Stir just until batter is smooth and no lumps of flour remain; do not over mix. Heat electric griddle to medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease griddle with oil or spray. Ladle about 1/3 c. batter onto griddle for each pancake. Scatter 1 tbsp. blueberries evenly over each pancake. Cook until bubbles form on top and batter is set, 1 to 2 minutes. Using a spatula, flip pancakes and cook until golden brown on the other side, 2 to 3 minutes. Transfer to baking sheet and keep warm in the oven while cooking remaining pancakes. Dust pancakes with confectioners' sugar and serve warm with butter and maple syrup. Makes about 16 pancakes; serves 4.
Crab and Cheese Stuffed Shells
25 to 30 jumbo pasta shells
1 can (6 to 8 oz.) lump crab meat
10 oz. ricotta cheese
1 egg
4 cloves garlic, crushed
1/2 c. grated parmesan cheese
1/2 c. shredded mozzarella cheese
Salt and pepper, to taste
1 c. fresh baby spinach, roughly chopped
2 tbsp. fresh basil, chopped (or 1 tsp. dried)
3/4 c. half-and-half
1/2 c. grated parmesan cheese
1/4 c. fresh baby spinach, chopped
1 clove garlic, crushed
Shredded mozzarella cheese for sprinkling
Preheat oven to 375°F. In large bowl, mix together crab meat, ricotta cheese, egg, garlic, parmesan, mozzarella, salt, and pepper. Mix well and set aside. Prepare pasta according to package directions until al dente. Rinse shells with cold water and drain well. Mix spinach and basil leaves into the cheese mixture. Gently fill each shell with crab mixture. Place shells (open side up) in baking dish.
In mixing bowl, stir together half-and-half, remaining parmesan, spinach, and garlic. Pour sauce over the top of the shells and sprinkle with shredded mozzarella. Bake for 15 to 25 minutes, until heated through and bubbly.
1 can (6 to 8 oz.) lump crab meat
10 oz. ricotta cheese
1 egg
4 cloves garlic, crushed
1/2 c. grated parmesan cheese
1/2 c. shredded mozzarella cheese
Salt and pepper, to taste
1 c. fresh baby spinach, roughly chopped
2 tbsp. fresh basil, chopped (or 1 tsp. dried)
3/4 c. half-and-half
1/2 c. grated parmesan cheese
1/4 c. fresh baby spinach, chopped
1 clove garlic, crushed
Shredded mozzarella cheese for sprinkling
Preheat oven to 375°F. In large bowl, mix together crab meat, ricotta cheese, egg, garlic, parmesan, mozzarella, salt, and pepper. Mix well and set aside. Prepare pasta according to package directions until al dente. Rinse shells with cold water and drain well. Mix spinach and basil leaves into the cheese mixture. Gently fill each shell with crab mixture. Place shells (open side up) in baking dish.
In mixing bowl, stir together half-and-half, remaining parmesan, spinach, and garlic. Pour sauce over the top of the shells and sprinkle with shredded mozzarella. Bake for 15 to 25 minutes, until heated through and bubbly.
Grilled Lime Chicken with Black Bean Sauce
4 boneless, skinless chicken breasts
3 tbsp. fresh lime juice
1 tbsp. vegetable oil
1/4 tsp. crushed red pepper flakes
3 cloves garlic, crushed
1 c. water
1/2 red bell pepper, diced
1 tbsp. red onion, chopped
1 can black beans, drained
1/2 c. orange juice
2 tbsp. balsamic vinegar
1/4 tsp. salt
1/8 tsp. black pepper
1 clove garlic, crushed
Fresh cilantro sprigs (optional)
Combine lime juice, vegetable oil, red pepper flakes, and 3 cloves garlic in a large, heavy duty zip-top plastic bag. Add chicken; seal bag and marinate in refrigerator for 8 hours, turning bag occasionally.
Bring water to boil in small saucepan; add bell pepper and onion. Cook 30 seconds; drain. Rinse with cold water until cool; drain and set aside. In food processor, add beans, orange juice, balsamic vinegar, salt, pepper, and 1 clove garlic. Process until smooth. Pour into a saucepan; cook over medium-low heat until heated.
Remove chicken from bag and grill over medium-hot coals. Cook 8 to 10 minutes on each side or until chicken is done. To serve, divide bean mixture onto plates. Place chicken breast on top of sauce; top each with some of the bell pepper mixture or a fresh tomato salsa. Garnish with fresh cilantro, if desired.
3 tbsp. fresh lime juice
1 tbsp. vegetable oil
1/4 tsp. crushed red pepper flakes
3 cloves garlic, crushed
1 c. water
1/2 red bell pepper, diced
1 tbsp. red onion, chopped
1 can black beans, drained
1/2 c. orange juice
2 tbsp. balsamic vinegar
1/4 tsp. salt
1/8 tsp. black pepper
1 clove garlic, crushed
Fresh cilantro sprigs (optional)
Combine lime juice, vegetable oil, red pepper flakes, and 3 cloves garlic in a large, heavy duty zip-top plastic bag. Add chicken; seal bag and marinate in refrigerator for 8 hours, turning bag occasionally.
Bring water to boil in small saucepan; add bell pepper and onion. Cook 30 seconds; drain. Rinse with cold water until cool; drain and set aside. In food processor, add beans, orange juice, balsamic vinegar, salt, pepper, and 1 clove garlic. Process until smooth. Pour into a saucepan; cook over medium-low heat until heated.
Remove chicken from bag and grill over medium-hot coals. Cook 8 to 10 minutes on each side or until chicken is done. To serve, divide bean mixture onto plates. Place chicken breast on top of sauce; top each with some of the bell pepper mixture or a fresh tomato salsa. Garnish with fresh cilantro, if desired.
Monday, January 5, 2009
Lime-Grilled Scallops with Red Pepper Coulis
3 red bell peppers
2 tbsp. extra-virgin olive oil
1 clove minced garlic
Juice of 1 lime
Salt and pepper, to taste
Zest of 2 limes
16 lg. sea scallops, rinsed and patted dry
1 tbsp. finely slivered fresh cilantro
In bowl of food processor, process bell peppers on high speed until a smooth puree forms. Push puree through a chinois or other fine-mesh sieve set over a bowl; discard solids.
In small saucepan over medium heat, bring bell pepper puree to a boil and cook until reduced to 1/4 c., 12 to 14 minutes.
In another small saucepan over medium-low heat, warm olive oil. Add garlic and fry, stirring constantly, until tender, about 1 minute. Add bell pepper puree, lime juice, salt, and pepper and whisk until blended; keep warm.
Heat grill pan to high heat. In small bowl, combine lime zest with salt and pepper. Skewer 4 scallops onto each of 4 stainless steel skewers and coat scallops with zest mixture. Grill until scallops are opaque throughout, 2 to 4 minutes per side.
Stir cilantro into red pepper coulis. Taste and adjust seasonings with salt and pepper. Drizzle coulis over scallops.
2 tbsp. extra-virgin olive oil
1 clove minced garlic
Juice of 1 lime
Salt and pepper, to taste
Zest of 2 limes
16 lg. sea scallops, rinsed and patted dry
1 tbsp. finely slivered fresh cilantro
In bowl of food processor, process bell peppers on high speed until a smooth puree forms. Push puree through a chinois or other fine-mesh sieve set over a bowl; discard solids.
In small saucepan over medium heat, bring bell pepper puree to a boil and cook until reduced to 1/4 c., 12 to 14 minutes.
In another small saucepan over medium-low heat, warm olive oil. Add garlic and fry, stirring constantly, until tender, about 1 minute. Add bell pepper puree, lime juice, salt, and pepper and whisk until blended; keep warm.
Heat grill pan to high heat. In small bowl, combine lime zest with salt and pepper. Skewer 4 scallops onto each of 4 stainless steel skewers and coat scallops with zest mixture. Grill until scallops are opaque throughout, 2 to 4 minutes per side.
Stir cilantro into red pepper coulis. Taste and adjust seasonings with salt and pepper. Drizzle coulis over scallops.
White Chocolate Chip Macadamia Nut Cookies
1 c. butter, softened
1 1/2 c. sugar
2 eggs
2 tsp. vanilla extract
2 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
10 oz. white chocolate chips
5 oz. chopped macadamia nuts
Preheat oven to 375°F.
In a medium bowl, cream together butter and sugar. Stir in egg and vanilla. In another bowl, combine flour, baking soda, and salt. Stir into creamed mixture. Finally, stir in white chocolate chips and macadamia nuts. Drop cookies by heaping teaspoonfuls onto ungreased cookie sheet, about 2" apart.
Bake for 8 to 10 minutes or until lightly browned. Cool on wire racks. When cool, store in an airtight container.
1 1/2 c. sugar
2 eggs
2 tsp. vanilla extract
2 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
10 oz. white chocolate chips
5 oz. chopped macadamia nuts
Preheat oven to 375°F.
In a medium bowl, cream together butter and sugar. Stir in egg and vanilla. In another bowl, combine flour, baking soda, and salt. Stir into creamed mixture. Finally, stir in white chocolate chips and macadamia nuts. Drop cookies by heaping teaspoonfuls onto ungreased cookie sheet, about 2" apart.
Bake for 8 to 10 minutes or until lightly browned. Cool on wire racks. When cool, store in an airtight container.
Raspberry Sour Cream Crumb Cake
Crumb Topping:
1 c. all-purpose flour
2/3 c. granulated sugar
Grated zest of 1 lemon
8 tbsp. (1 stick) butter, melted
Cake:
1 3/4 c. all-purpose flour
1 c. granulated sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3 eggs
1 c. sour cream
1 tsp. vanilla extract
2 c. fresh raspberries
Confectioners' sugar for dusting
Preheat oven to 350°F. Grease and flour 10-inch springform pan.
To make crumb topping, in small bowl, stir together flour, sugar, and lemon zest. Add melted butter and stir with fork until mixture is crumbly. Set aside.
To make cake, in a bowl, stir together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together eggs, sour cream, and vanilla until well-blended. Make a well in the center of flour mixture and add sour cream mixture. Beat until smooth and fluffy, about 2 minutes. Spoon batter into prepared pan and spread evenly. Cover evenly with raspberries. Sprinkle crumb topping evenly over berries. Bake until topping is golden brown and a toothpick inserted into center of cake comes out clean, 38 to 42 minutes. Transfer pan to wire rack and let cool 20 minutes. Remove sides of springform pan. Dust cake with confectioners' sugar and serve warm or at room temperature, cut into wedges. Makes one 10-inch cake.
1 c. all-purpose flour
2/3 c. granulated sugar
Grated zest of 1 lemon
8 tbsp. (1 stick) butter, melted
Cake:
1 3/4 c. all-purpose flour
1 c. granulated sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3 eggs
1 c. sour cream
1 tsp. vanilla extract
2 c. fresh raspberries
Confectioners' sugar for dusting
Preheat oven to 350°F. Grease and flour 10-inch springform pan.
To make crumb topping, in small bowl, stir together flour, sugar, and lemon zest. Add melted butter and stir with fork until mixture is crumbly. Set aside.
To make cake, in a bowl, stir together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together eggs, sour cream, and vanilla until well-blended. Make a well in the center of flour mixture and add sour cream mixture. Beat until smooth and fluffy, about 2 minutes. Spoon batter into prepared pan and spread evenly. Cover evenly with raspberries. Sprinkle crumb topping evenly over berries. Bake until topping is golden brown and a toothpick inserted into center of cake comes out clean, 38 to 42 minutes. Transfer pan to wire rack and let cool 20 minutes. Remove sides of springform pan. Dust cake with confectioners' sugar and serve warm or at room temperature, cut into wedges. Makes one 10-inch cake.
Honey Wheat Bread
1 (1/4 oz.) pkg. rapid rise yeast
1 tsp. white sugar
1/2 c. warm water (110°F)
1 (12 oz.) can evaporated milk
1/4 c. water
1/4 c. melted butter
1/4 c. honey
2 tsp. salt
2 c. whole wheat flour
3 c. bread flour
2 tbsp. butter
Dissolve yeast and sugar in warm water.
Combine milk, water, melted butter, honey, salt, and wheat flour in food processor or bowl. Mix in yeast mixture and let rest 15 minutes. Add white flour and process until dough forms a ball. Knead dough by processing an additional 80 seconds, or mix and knead by hand for 10 minutes. Place dough in buttered bowl, and turn to coat. Cover bowl with plastic wrap. Let dough rise 45 minutes, or until almost doubled. Punch down, and divide dough in half. Roll out each half and pound out bubbles. Form into loaves and place in buttered 9- x 5-inch loaf pans. Butter tops of dough and cover loosely with plastic wrap. Let rise in warm area until doubled; second rise should take about 30 minutes.
Place a small pan of water on bottom shelf of oven. Preheat oven to 375°F. Bake 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.
1 tsp. white sugar
1/2 c. warm water (110°F)
1 (12 oz.) can evaporated milk
1/4 c. water
1/4 c. melted butter
1/4 c. honey
2 tsp. salt
2 c. whole wheat flour
3 c. bread flour
2 tbsp. butter
Dissolve yeast and sugar in warm water.
Combine milk, water, melted butter, honey, salt, and wheat flour in food processor or bowl. Mix in yeast mixture and let rest 15 minutes. Add white flour and process until dough forms a ball. Knead dough by processing an additional 80 seconds, or mix and knead by hand for 10 minutes. Place dough in buttered bowl, and turn to coat. Cover bowl with plastic wrap. Let dough rise 45 minutes, or until almost doubled. Punch down, and divide dough in half. Roll out each half and pound out bubbles. Form into loaves and place in buttered 9- x 5-inch loaf pans. Butter tops of dough and cover loosely with plastic wrap. Let rise in warm area until doubled; second rise should take about 30 minutes.
Place a small pan of water on bottom shelf of oven. Preheat oven to 375°F. Bake 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.
Baked Potato and Broccoli Soup
1/4 c. all-purpose flour
2 (14.5 oz.) cans low-sodium, fat-free chicken broth, divided
3 c. peeled, cubed potatoes (about 1 1/4 lb.)
2 c. broccoli florets, chopped
1 sm. onion, chopped
1 1/4 c. 2% reduced-fat milk
1 (8 oz.) block reduced-fat sharp cheddar cheese, shredded
Additional sharp cheddar cheese, shredded, for topping (optional)
Chopped green onions, for topping (optional)
Salt and freshly ground black pepper, to taste
Whisk together flour and 1/3 c. chicken broth until smooth. combine remaining chicken broth, potatoes, broccoli, and onion in a Dutch oven or large saucepan. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 minutes. Stir in milk and 8 oz. cheddar cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. Add salt and pepper to taste. Top each serving of soup with shredded cheese and green onions, if desired.
** It is recommended to use fresh shredded cheese for creaminess and even melting.
2 (14.5 oz.) cans low-sodium, fat-free chicken broth, divided
3 c. peeled, cubed potatoes (about 1 1/4 lb.)
2 c. broccoli florets, chopped
1 sm. onion, chopped
1 1/4 c. 2% reduced-fat milk
1 (8 oz.) block reduced-fat sharp cheddar cheese, shredded
Additional sharp cheddar cheese, shredded, for topping (optional)
Chopped green onions, for topping (optional)
Salt and freshly ground black pepper, to taste
Whisk together flour and 1/3 c. chicken broth until smooth. combine remaining chicken broth, potatoes, broccoli, and onion in a Dutch oven or large saucepan. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 minutes. Stir in milk and 8 oz. cheddar cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. Add salt and pepper to taste. Top each serving of soup with shredded cheese and green onions, if desired.
** It is recommended to use fresh shredded cheese for creaminess and even melting.
Sauteed Mushroom Orzo with Cheese
2 c. uncooked orzo
3 tbsp. cold butter
2 c. shredded Swiss cheese (or cheese of choice)
5 to 6 tsp. minced garlic
1/2 tsp. salt
1/2 tsp. pepper
1 c. sliced mushrooms, chopped
1 tbsp. butter or olive oil
Cook orzo according to package directions.
In food processor, combine cheese, cold butter, garlic, salt, and pepper. Process until smooth. In large skillet over medium-high heat, melt butter or olive oil and saute mushrooms until tender. Drain pasta, add to mushrooms, and stir. Gently stir in cheese mixture. Stir until cheese has melted. Serve immediately.
3 tbsp. cold butter
2 c. shredded Swiss cheese (or cheese of choice)
5 to 6 tsp. minced garlic
1/2 tsp. salt
1/2 tsp. pepper
1 c. sliced mushrooms, chopped
1 tbsp. butter or olive oil
Cook orzo according to package directions.
In food processor, combine cheese, cold butter, garlic, salt, and pepper. Process until smooth. In large skillet over medium-high heat, melt butter or olive oil and saute mushrooms until tender. Drain pasta, add to mushrooms, and stir. Gently stir in cheese mixture. Stir until cheese has melted. Serve immediately.
Mushroom, Sausage, and Roasted Red Pepper Lasagna
3 c. ricotta cheese
1 c. grated Parmigiano-Reggiano cheese
1 egg
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 tbsp. extra-virgin olive oil
2 lb. mild turkey Italian sausage, casings removed
1 lb. cremini mushrooms, sliced 1/4-inch thick
1/3 c. chopped fresh flat-leaf parsley
2 jars (each 26 oz.) roasted red pepper pasta sauce
16 lasagna noodles, cooked until just tender
4 c. grated mozzarella cheese
Preheat oven to 350°F. In mixing bowl, stir together ricotta cheese, Parmigiano-Reggiano cheese, egg, salt, and pepper. Cover and refrigerate until ready to use.
In large saute pan over medium heat, warm olive oil. Add sausage and cook, stirring and crumbling with a fork, until lightly browned and cooked through, about 10 minutes. Using a slotted spoon, transfer sausage to a colander set over a bowl and let drain, then transfer sausage to a clean bowl. Add mushrooms to saute pan, increase heat to medium-high and cook, stirring occasionally, until golden brown, about 8 minutes. Transfer mushrooms to bowl with sausage, add parsley, and stir to combine.
Spread 1 c. pasta sauce on bottom of large baking dish. To start the layering process, cover sauce with 1/4 of the lasagna noodles in a single layer. Spread 1/3 of the ricotta mixture over noodles. Spread 1 c. mozzarella cheese over ricotta mixture. Pour 1 c. sauce over mozzarella. Sprinkle 1/3 of the sausage mixture over sauce. Repeat twice, finishing with a layer of sauce. Then top with a final layer of noodles and 1 c. sauce. Sprinkle with remaining mozzarella.
Cover and bake for 40 minutes. Uncover and bake until lasagna is golden and bubbling, about 30 minutes more. Let stand 10 minutes before serving. Serves 12.
1 c. grated Parmigiano-Reggiano cheese
1 egg
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 tbsp. extra-virgin olive oil
2 lb. mild turkey Italian sausage, casings removed
1 lb. cremini mushrooms, sliced 1/4-inch thick
1/3 c. chopped fresh flat-leaf parsley
2 jars (each 26 oz.) roasted red pepper pasta sauce
16 lasagna noodles, cooked until just tender
4 c. grated mozzarella cheese
Preheat oven to 350°F. In mixing bowl, stir together ricotta cheese, Parmigiano-Reggiano cheese, egg, salt, and pepper. Cover and refrigerate until ready to use.
In large saute pan over medium heat, warm olive oil. Add sausage and cook, stirring and crumbling with a fork, until lightly browned and cooked through, about 10 minutes. Using a slotted spoon, transfer sausage to a colander set over a bowl and let drain, then transfer sausage to a clean bowl. Add mushrooms to saute pan, increase heat to medium-high and cook, stirring occasionally, until golden brown, about 8 minutes. Transfer mushrooms to bowl with sausage, add parsley, and stir to combine.
Spread 1 c. pasta sauce on bottom of large baking dish. To start the layering process, cover sauce with 1/4 of the lasagna noodles in a single layer. Spread 1/3 of the ricotta mixture over noodles. Spread 1 c. mozzarella cheese over ricotta mixture. Pour 1 c. sauce over mozzarella. Sprinkle 1/3 of the sausage mixture over sauce. Repeat twice, finishing with a layer of sauce. Then top with a final layer of noodles and 1 c. sauce. Sprinkle with remaining mozzarella.
Cover and bake for 40 minutes. Uncover and bake until lasagna is golden and bubbling, about 30 minutes more. Let stand 10 minutes before serving. Serves 12.
Lemon Poppy Seed Muffins
2 c. all-purpose flour
2 tbsp. poppy seeds
1/2 tsp. salt
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 c. (1 stick) butter
1 c. sugar
2 eggs
Zest of one lemon
1 c. vanilla yogurt (do not use nonfat)
1 tsp. vanilla extract
Glaze (optional):
1/2 c. powdered sugar
1 to 2 tbsp. fresh lemon juice
Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners or spray with nonstick cooking spray. Set aside.
In small bowl, stir together flour, poppy seeds, salt, baking powder, and baking soda. Set aside.
Cream butter and sugar with electric mixer. Beat in eggs one at a time, beating well after each addition. Beat in lemon zest, yogurt, and vanilla until well-blended. Stir in flour mixture until just moistened. Do not over mix. Spoon batter into prepared muffin pan and bake for 18 to 20 minutes or until toothpick inserted in center comes out clean. Remove from oven and place on a wire rack to cool for 5 minutes before removing from pan and glazing.
If glazing, while muffins are baking stir together powdered sugar and lemon juice. Mixture should be runny. Once muffins are removed from oven, wait five minutes and then drizzle glaze over muffins with a spoon. Makes 12 muffins.
2 tbsp. poppy seeds
1/2 tsp. salt
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 c. (1 stick) butter
1 c. sugar
2 eggs
Zest of one lemon
1 c. vanilla yogurt (do not use nonfat)
1 tsp. vanilla extract
Glaze (optional):
1/2 c. powdered sugar
1 to 2 tbsp. fresh lemon juice
Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners or spray with nonstick cooking spray. Set aside.
In small bowl, stir together flour, poppy seeds, salt, baking powder, and baking soda. Set aside.
Cream butter and sugar with electric mixer. Beat in eggs one at a time, beating well after each addition. Beat in lemon zest, yogurt, and vanilla until well-blended. Stir in flour mixture until just moistened. Do not over mix. Spoon batter into prepared muffin pan and bake for 18 to 20 minutes or until toothpick inserted in center comes out clean. Remove from oven and place on a wire rack to cool for 5 minutes before removing from pan and glazing.
If glazing, while muffins are baking stir together powdered sugar and lemon juice. Mixture should be runny. Once muffins are removed from oven, wait five minutes and then drizzle glaze over muffins with a spoon. Makes 12 muffins.
Dirty Risotto
5 c. reduced-sodium chicken broth
2 tbsp. butter
2 links Italian turkey sausage, casing removed
4 oz. pancetta, diced
3/4 c. finely chopped onion
1 c. chopped red bell pepper
4 oz. button mushrooms, coarsely chopped
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 1/2 c. Arborio rice or medium-grain white rice
3/4 c. dry white wine
1/2 c. freshly grated parmesan cheese
1 tbsp. fresh Italian parsley leaves
In medium saucepan, bring broth to a simmer. Cover and keep warm over low heat.
In large, heavy saucepan, melt butter over medium heat. Ad pancetta and sausage and saute until golden brown, about 5 minutes. Add onion, bell pepper, and mushrooms and saute until tender, scraping up browned bits on bottom of pan, about 8 minutes. Season with salt and pepper. Add rice and stir to coat. Add wine and simmer until wine has almost completely evaporated, about 1 minute. Add 1/2 c. simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking rice, adding broth 1/2 c. at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until rice is tender but still firm to the bit and mixture is creamy, about 25 to 30 minutes total. Remove from heat. Stir in 3/4 of the parmesan cheese. Transfer risotto to serving bowl. Sprinkle with parsley and remaining parmesan cheese and serve immediately.
2 tbsp. butter
2 links Italian turkey sausage, casing removed
4 oz. pancetta, diced
3/4 c. finely chopped onion
1 c. chopped red bell pepper
4 oz. button mushrooms, coarsely chopped
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 1/2 c. Arborio rice or medium-grain white rice
3/4 c. dry white wine
1/2 c. freshly grated parmesan cheese
1 tbsp. fresh Italian parsley leaves
In medium saucepan, bring broth to a simmer. Cover and keep warm over low heat.
In large, heavy saucepan, melt butter over medium heat. Ad pancetta and sausage and saute until golden brown, about 5 minutes. Add onion, bell pepper, and mushrooms and saute until tender, scraping up browned bits on bottom of pan, about 8 minutes. Season with salt and pepper. Add rice and stir to coat. Add wine and simmer until wine has almost completely evaporated, about 1 minute. Add 1/2 c. simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking rice, adding broth 1/2 c. at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until rice is tender but still firm to the bit and mixture is creamy, about 25 to 30 minutes total. Remove from heat. Stir in 3/4 of the parmesan cheese. Transfer risotto to serving bowl. Sprinkle with parsley and remaining parmesan cheese and serve immediately.
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