If you don't prefer an oatmeal cookie-esque topping on your apple crisp, this recipe is not for you. If you do, it is (and is really yummy).
10 cups all-purpose apples, peeled, cored and sliced
1 cup white sugar
1 Tbls all-purpose flour
1 tsp ground cinnamon
2 cup quick-cooking oats
2 cup all-purpose flour
2 cup packed brown sugar
1 tsp vanilla
1/2 tsp baking powder
1/2 tsp baking soda
1 cup butter, melted
Preheat oven to 350 degrees F (175 degree C).
Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples.
Combine the oats, 2 cups flour, brown sugar, vanilla, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
Bake for 40-45 minutes.
**Best eaten warm with vanilla icecream!**
(Source: adapted from recipe at www.allrecipes.com)
Monday, January 31, 2011
Saturday, January 29, 2011
Strawberry Pretzel Jell-O Salad
I know it sounds weird to put pretzels in salad-especially a jell-o salad. Luckily for me, I tasted it before I knew what it was, which is good, or I may not have tried it at all. Living in the Jell-O capital of the world, sometimes I get tired of seeing Jell-O at every church event, party, etc., but this made all of those other times of bad Jell-O worth it.
1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries
Preheat oven to 350 degrees F. Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
(Source: www.allrecipes.com)
1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries
Preheat oven to 350 degrees F. Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
(Source: www.allrecipes.com)
Broccoli Cheese Soup
One day, a long, long time ago, I was pregnant, at work, and craving broccoli cheese soup. I went to Kneaders for lunch, and they had just what I was looking for. But the craving lasted longer than one day.... I went to Kneaders for lunch every day that week, and ordered the exact same thing. Then I decided that was getting a little expensive, and I should figure out how to make it myself. So I did. And then I ate it every day for the next week (again).
1/2 cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water
In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes. Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.
(Source: www.allrecipes.com)
1/2 cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water
In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes. Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.
(Source: www.allrecipes.com)
Ham & Potato Soup
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 tsp salt, or to taste
1 tsp black pepper, or to taste
5 Tbls butter
5 Tbls all-purpose flour
2 cups milk
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
(Source: www.allrecipes.com)
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 tsp salt, or to taste
1 tsp black pepper, or to taste
5 Tbls butter
5 Tbls all-purpose flour
2 cups milk
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
(Source: www.allrecipes.com)
Potato Salmon Patties
1 (14.75 ounce) can salmon, drained and flaked
2 eggs, beaten
1/4 cup garlic and herb seasoned dry bread crumbs
1/4 cup dry potato flakes
1 medium onion, minced
1 clove garlic, minced
1/4 tsp dried dill weed
1/4 tsp celery salt
salt and pepper to taste
2 Tbls olive oil
In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick. Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.
(Source: www.allrecipes.com)
2 eggs, beaten
1/4 cup garlic and herb seasoned dry bread crumbs
1/4 cup dry potato flakes
1 medium onion, minced
1 clove garlic, minced
1/4 tsp dried dill weed
1/4 tsp celery salt
salt and pepper to taste
2 Tbls olive oil
In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick. Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.
(Source: www.allrecipes.com)
Crustless Spinach Quiche
I don't even like quiche, and this was good.
1 tablespoon vegetable oil
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
5 eggs, beaten
3 cups shredded Muenster cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
(Source: www.allrecipes.com)
1 tablespoon vegetable oil
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
5 eggs, beaten
3 cups shredded Muenster cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
(Source: www.allrecipes.com)
Spinach Salad
Among the top three spinach salads I've ever had. One of the others was at the Joseph Smith Memorial Building; I assume they wouldn't have given me the recipe had I asked.
3/4 cup almonds, slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
1/2 cup shredded swiss cheese
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
In a large bowl, combine the spinach with the toasted almonds, cranberries, and swiss cheese. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
(adapted slightly from recipe at www.allrecipes.com)
3/4 cup almonds, slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
1/2 cup shredded swiss cheese
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
In a large bowl, combine the spinach with the toasted almonds, cranberries, and swiss cheese. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
(adapted slightly from recipe at www.allrecipes.com)
Corn Salad
A lady at work brought this in for a potluck. It was so good, everyone requested the recipe.
5 ears of corn
1/2 cup red onion
3 Tbls cider vinegar
3 Tbls olive oil
1/2 tsp salt
1/2 tsp pepper
1/2 cup basil chiffonade (shredded)
Cook the corn in boiling salted water for three minutes; remove and put in ice bath. Cut kernels off each cob. Mix corn kernels with other ingredients. Chill.
(Source: Linda Wiseman, a coworker)
5 ears of corn
1/2 cup red onion
3 Tbls cider vinegar
3 Tbls olive oil
1/2 tsp salt
1/2 tsp pepper
1/2 cup basil chiffonade (shredded)
Cook the corn in boiling salted water for three minutes; remove and put in ice bath. Cut kernels off each cob. Mix corn kernels with other ingredients. Chill.
(Source: Linda Wiseman, a coworker)
Egg Casserole
I would not recommend this tasty dish to anyone who may be on a low-cholesterol diet. One bite of this would probably shatter your diet for at least the next seven days. But, then again, it might be worth it.
10 eggs
1 lb Jack cheese
1 8oz can green chilies
1/2 cup butter
1 pint cottage cheese
dash of baking powder
Preheat the oven to 400 degrees. Put the butter in a 9x13 pan and put into the oven to melt. Mix all other ingredients together and add to the dish. Bake for 15 minutes, then lower the temperature to 350 degrees. bake for an additional 35-40 minutes.
(Source: Linda Wiseman-a coworker)
10 eggs
1 lb Jack cheese
1 8oz can green chilies
1/2 cup butter
1 pint cottage cheese
dash of baking powder
Preheat the oven to 400 degrees. Put the butter in a 9x13 pan and put into the oven to melt. Mix all other ingredients together and add to the dish. Bake for 15 minutes, then lower the temperature to 350 degrees. bake for an additional 35-40 minutes.
(Source: Linda Wiseman-a coworker)
Broccoli Salad
I could eat a whole bowl of this myself. It's the only way I will eat raw broccoli (usually I think it's gross unless it's at least steamed a little bit).
2 heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cup craisins
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup white sugar
2 Tbls
Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, craisins, and almonds and mix well.
To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad. Chill until serving.
(Source: adapted slightly from www.allrecipes.com)
2 heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cup craisins
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup white sugar
2 Tbls
Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, craisins, and almonds and mix well.
To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad. Chill until serving.
(Source: adapted slightly from www.allrecipes.com)
Brown Sugar Meatloaf
Meatloaf usually gives me the heebie-jeebies. Seriously-a loaf of meat sounds kind of yucky. BUT this recipe made me think differently (about some meat loaves). It's not bad; I would actually consider it pretty good!
1/2 cup brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 tsp salt
1/4 tsp black pepper
1 small onion, chopped
1/4 tsp ground ginger
3/4 cup finely crushed saltine crackers
Preheat oven to 350 degrees. Lightly grease a 5x9 loaf pan.
Press 1/4 cup of brown sugar in the bottom of the pan and spread 1/4 cup ketchup over the sugar.
In a mixing bowl, mix all remaining ingredients and shape into a loaf. Place on top of the ketchup. Top with remaining 1/4 cup of brown sugar and 1/4 cup of ketchup.
Bake for one hour or until juices are clear.
(Source: www.allrecipes.com)
1/2 cup brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 tsp salt
1/4 tsp black pepper
1 small onion, chopped
1/4 tsp ground ginger
3/4 cup finely crushed saltine crackers
Preheat oven to 350 degrees. Lightly grease a 5x9 loaf pan.
Press 1/4 cup of brown sugar in the bottom of the pan and spread 1/4 cup ketchup over the sugar.
In a mixing bowl, mix all remaining ingredients and shape into a loaf. Place on top of the ketchup. Top with remaining 1/4 cup of brown sugar and 1/4 cup of ketchup.
Bake for one hour or until juices are clear.
(Source: www.allrecipes.com)
Pumpkin Pie Bars
Not sure whether you've notice the plethora of desserts containing pumpkin. I basically love practically any pumpkin treat, and I don't think it should be considered out of season to make pumpkin treats in the Spring or Summer. Every season should be pumpkin dessert season.
1 1/3 cups flour
1/2 cup brown sugar
3/4 cup sugar, divided
3/4 cup cold butter or margarine
1 cup quick oats
1/2 cup pecans, chopped
1 pkg (8oz) cream cheese, softened
3 eggs
1 can (15oz) pumpkin
1 Tbls pumpkin pie spice
Preheat oven to 350 degrees. Line 9x13 baking pan with foil, with ends extending over the sides of the pan. Grease foil.
Mix flour, brown sugar, and 1/4 cup sugar in a medium bowl. Cut in the butter until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of pan. Bake 15 minutes.
Beat cream cheese, remaining 1/2 cup sugar, eggs, pumpkin, and pumpkin pie spice in small bowl with electric mixer on medium speed until blended. Pour over crust; sprinkle with reserved crumb mixture.
Bake 25 minutes. Cool completely on wire rack; use foil handles to lift from pan and cut into bars. Store in refrigerator
(Source: Kraft Foods magazine)
1 1/3 cups flour
1/2 cup brown sugar
3/4 cup sugar, divided
3/4 cup cold butter or margarine
1 cup quick oats
1/2 cup pecans, chopped
1 pkg (8oz) cream cheese, softened
3 eggs
1 can (15oz) pumpkin
1 Tbls pumpkin pie spice
Preheat oven to 350 degrees. Line 9x13 baking pan with foil, with ends extending over the sides of the pan. Grease foil.
Mix flour, brown sugar, and 1/4 cup sugar in a medium bowl. Cut in the butter until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of pan. Bake 15 minutes.
Beat cream cheese, remaining 1/2 cup sugar, eggs, pumpkin, and pumpkin pie spice in small bowl with electric mixer on medium speed until blended. Pour over crust; sprinkle with reserved crumb mixture.
Bake 25 minutes. Cool completely on wire rack; use foil handles to lift from pan and cut into bars. Store in refrigerator
(Source: Kraft Foods magazine)
Apple Bundt Cake
There's something about a good bundt cake that makes me smile. I'm not sure why, but I think they're kind of cute-especially if you make them in the little bundt cake pans. Seriously-who could resist that?! (Not me!)
2 cups apples-peeled, cored, and diced
1 Tbls sugar
1 tsp cinnamon
3 cups flour
3 tsp baking powder
1/2 tsp salt
2 cups sugar
1 cup vegetable oil
1/4 cup orange juice
2 1/2 tsp vanilla
4 eggs
1 cup walnuts, chopped
1/4 cup powdered sugar (for dusting)
Preheat oven to 350 degrees. Grease and flour a 10" bundt pan. In a medium bowl, combine diced apples, 1 Tbls sugar, and 1 tsp cinnamon. Set aside.
Sift together the flour, baking powder, and salt. Set aside.
In a large bowl, combine 2 cups sugar, oil, orange juice, vanilla, and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts.
Poor 1/3 of the batter into the prepared pan. Sprinkle with 1/2 of the apple mixture. Alternate layers of batter and filling, ending with batter. Bake for 55-60 minutes, or until the top springs back with lightly touched. Cool in pan for 10 minutes before turning onto a wire rack to cool completely. Sprinkle with powdered sugar.
(Source: www.allrecipes.com)
2 cups apples-peeled, cored, and diced
1 Tbls sugar
1 tsp cinnamon
3 cups flour
3 tsp baking powder
1/2 tsp salt
2 cups sugar
1 cup vegetable oil
1/4 cup orange juice
2 1/2 tsp vanilla
4 eggs
1 cup walnuts, chopped
1/4 cup powdered sugar (for dusting)
Preheat oven to 350 degrees. Grease and flour a 10" bundt pan. In a medium bowl, combine diced apples, 1 Tbls sugar, and 1 tsp cinnamon. Set aside.
Sift together the flour, baking powder, and salt. Set aside.
In a large bowl, combine 2 cups sugar, oil, orange juice, vanilla, and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts.
Poor 1/3 of the batter into the prepared pan. Sprinkle with 1/2 of the apple mixture. Alternate layers of batter and filling, ending with batter. Bake for 55-60 minutes, or until the top springs back with lightly touched. Cool in pan for 10 minutes before turning onto a wire rack to cool completely. Sprinkle with powdered sugar.
(Source: www.allrecipes.com)
Chocolate Revel Bars
3 cups quick oats
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
2 cups brown sugar
2 eggs
4 tsp vanilla
1 can (14oz) sweetened condensed milk
1 1/2 cups chocolate chips (I prefer milk, but you could use semi-sweet)
2 Tbls butter
1/2 tsp salt
1/2 cup chopped walnuts
Preheat oven to 350 degrees. Lightly grease 9x13 pan.
In a large bowl, beat 1 cup butter and brown sugar until fluffy. Mix in eggs and 2 txp vanilla. In another bowl, combine oats, flour, baking soda, and 1 tsp salt. Stir into butter mixture. Set aside.
In a medium saucepan, heat sweetened condensed milk, chocolate chips, 2 Tbls butter, and 1/2 tsp salt over low heat, simmering until smooth. Removed from heat. Stir in walnuts and 2 tsp vanilla.
Pat 2/3 of the oat mixture onto the bottom of the prepared pan. Spread chocolate mixture evenly over the top, and top with remaining oat mixture.
Bake for 30-35 minutes. Cool on rack, and cut into bars.
(Source: www.allrecipes.com)
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
2 cups brown sugar
2 eggs
4 tsp vanilla
1 can (14oz) sweetened condensed milk
1 1/2 cups chocolate chips (I prefer milk, but you could use semi-sweet)
2 Tbls butter
1/2 tsp salt
1/2 cup chopped walnuts
Preheat oven to 350 degrees. Lightly grease 9x13 pan.
In a large bowl, beat 1 cup butter and brown sugar until fluffy. Mix in eggs and 2 txp vanilla. In another bowl, combine oats, flour, baking soda, and 1 tsp salt. Stir into butter mixture. Set aside.
In a medium saucepan, heat sweetened condensed milk, chocolate chips, 2 Tbls butter, and 1/2 tsp salt over low heat, simmering until smooth. Removed from heat. Stir in walnuts and 2 tsp vanilla.
Pat 2/3 of the oat mixture onto the bottom of the prepared pan. Spread chocolate mixture evenly over the top, and top with remaining oat mixture.
Bake for 30-35 minutes. Cool on rack, and cut into bars.
(Source: www.allrecipes.com)
Peach Cobbler
This is the only peach cobbler I've ever really liked. And I've tried a few.
1/2 cup sugar
2 Tbls cornstarch
1 Tbls cinnamon
8 cups (2 big cans) sliced peaches, with juice
2 tsp lemon juice
Preheat oven to 400 degrees. Put all ingredients into a saucepan and boil for one minute, stirring constantly. Put into 9/13 pan.
6 Tbls butter shortening
2 cups flour
2 Tbls sugar
3 tsp baking powder
1 tsp salt
1 cup milk
Cut in shortening to dry ingredients and add milk. Drop by spoonfuls onto peaches. Bake for 30 minutes.
(Source: Mom's recipe box)
1/2 cup sugar
2 Tbls cornstarch
1 Tbls cinnamon
8 cups (2 big cans) sliced peaches, with juice
2 tsp lemon juice
Preheat oven to 400 degrees. Put all ingredients into a saucepan and boil for one minute, stirring constantly. Put into 9/13 pan.
6 Tbls butter shortening
2 cups flour
2 Tbls sugar
3 tsp baking powder
1 tsp salt
1 cup milk
Cut in shortening to dry ingredients and add milk. Drop by spoonfuls onto peaches. Bake for 30 minutes.
(Source: Mom's recipe box)
Oreo Truffles
When I made these, my intent was to give them away to friends. I don't remember what happened-whether I was sick, or what, but I ended up not giving them away, eating most of them, and throwing the last few away because I didn't have the self control not to eat every last one. Please remember that I'm the only one in my house who eats chocolate, so I really was the only eating them. It was wonderfully terrible.
1 pkg. (8 oz.) cream cheese, softened
1 pkg. (1 lb. 2 oz.) Oreos, finely crushed, divided
2 pkg. (8 squares each) semi-Sweet Chocolate, melted
Mix cream cheese and 3 cups cookie crumbs until well blended.
Shape into 1-inch balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
Refrigerate for one hour or until firm. Store in tightly covered container in refrigerator.
(Source: kraftrecipes.com)
1 pkg. (8 oz.) cream cheese, softened
1 pkg. (1 lb. 2 oz.) Oreos, finely crushed, divided
2 pkg. (8 squares each) semi-Sweet Chocolate, melted
Mix cream cheese and 3 cups cookie crumbs until well blended.
Shape into 1-inch balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
Refrigerate for one hour or until firm. Store in tightly covered container in refrigerator.
(Source: kraftrecipes.com)
Cake Balls
So easy. So delicious. Dare you to eat just one.
1 package chocolate cake mix (any kind would work)
1 container prepared chocolate frosting (any kind would work)
1 bar (3oz) chocolate confectioners coating
Prepare the cake mix according to package directions, using any of the recommended pan sizes. When the cake is done baking, crumble it (still warm) into a large bowl. Stir in frosting until well blended.
Melt chocolate in a glass bowl in the microwave, stirring occasionally until smooth. Form the cake mixture into small balls, and dip into chocolate using a toothpick or fork. Place on waxed paper to set. (You could also poke them with lollipop sticks, dip them, and let them form as cake pops. So creative, I know. :) )
(Source: www.allrecipes.com)
1 package chocolate cake mix (any kind would work)
1 container prepared chocolate frosting (any kind would work)
1 bar (3oz) chocolate confectioners coating
Prepare the cake mix according to package directions, using any of the recommended pan sizes. When the cake is done baking, crumble it (still warm) into a large bowl. Stir in frosting until well blended.
Melt chocolate in a glass bowl in the microwave, stirring occasionally until smooth. Form the cake mixture into small balls, and dip into chocolate using a toothpick or fork. Place on waxed paper to set. (You could also poke them with lollipop sticks, dip them, and let them form as cake pops. So creative, I know. :) )
(Source: www.allrecipes.com)
Apple Cranberry Crisp
I love the tart but sweet mixture. Yum!
1 1/2 cups quick oats
1/2 cup brown sugar
1/3 cup flour
1 tsp cinnamon
1/3 cup butter shortening, melted
1 Tbls water
1 can whole cranberry sauce
2 Tbls cornstarch
5 Granny Smith apples, peeled, cored, and sliced
Preheat oven to 375 degrees. Mix together oats, brown sugar, flour, and cinnamon. Stir in melted shortening and water to form a crumbly mixture.
In saucepan, mix cranberry sauce and cornstarch. Bring to a boil and remove from heat. Stir in apples. Spread in 8x8 pan. Crumble oat mixture over the top. Bake 30-35 minutes.
(Source: an old favorite; not sure of the original source)
1 1/2 cups quick oats
1/2 cup brown sugar
1/3 cup flour
1 tsp cinnamon
1/3 cup butter shortening, melted
1 Tbls water
1 can whole cranberry sauce
2 Tbls cornstarch
5 Granny Smith apples, peeled, cored, and sliced
Preheat oven to 375 degrees. Mix together oats, brown sugar, flour, and cinnamon. Stir in melted shortening and water to form a crumbly mixture.
In saucepan, mix cranberry sauce and cornstarch. Bring to a boil and remove from heat. Stir in apples. Spread in 8x8 pan. Crumble oat mixture over the top. Bake 30-35 minutes.
(Source: an old favorite; not sure of the original source)
Triple Berry Crisp
* Note: When fresh berries are out of season, you can use 4 1/2 cups of frozen berries. If you do this, you will probably want to decrease the sugar, to avoid the crisp being too sweet.
1 1/2 cups blackberries
1 1/2 cups rasberries
1 1/2 cups blueberries
4 Tbls sugar
2 cups flour
2 cups oats
1 1/2 cups brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 cups butter
Preheat oven to 350.
Toss together berries and sugar and set aside.
In large bowl combine flour, oat, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture into bottom of 9x13 pan. Cover with berries and sprinkle with remaining crumb mixture.
Bake for 30-40 minutes (until fruit is bubbly and top is golden brown).
(Source: one of my old favs-not sure the original source.)
1 1/2 cups blackberries
1 1/2 cups rasberries
1 1/2 cups blueberries
4 Tbls sugar
2 cups flour
2 cups oats
1 1/2 cups brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 cups butter
Preheat oven to 350.
Toss together berries and sugar and set aside.
In large bowl combine flour, oat, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture into bottom of 9x13 pan. Cover with berries and sprinkle with remaining crumb mixture.
Bake for 30-40 minutes (until fruit is bubbly and top is golden brown).
(Source: one of my old favs-not sure the original source.)
Cheddar & Herb Biscuits
A delicious alternative to the traditional biscuit.
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons shortening
3 tablespoons butter, cold
1 cup buttermilk
1 1/4 cups grated sharp cheddar cheese
Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok – the biscuits will be tough if they are overmixed). Drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden. While the biscuits are baking, in a small bowl combine three tablespoons melted butter, 1/4 teaspoon dried parsley flakes, 3/4 teaspoon garlic powder and a pinch of salt. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.
(Source: www.melskitchencafe.blogspot.com)
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons shortening
3 tablespoons butter, cold
1 cup buttermilk
1 1/4 cups grated sharp cheddar cheese
Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok – the biscuits will be tough if they are overmixed). Drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden. While the biscuits are baking, in a small bowl combine three tablespoons melted butter, 1/4 teaspoon dried parsley flakes, 3/4 teaspoon garlic powder and a pinch of salt. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.
(Source: www.melskitchencafe.blogspot.com)
Friday, January 28, 2011
Fruit & Oat Bars
1 cup flour
1 cup quick oats
3/4 cup brown sugar
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/3 cup margarine, melted
3/4 cup apricot, cherry, or other fruit preserves
Preheat oven to 350 degrees. Grease 9x9 pan.
Combine flour, oats, sugar, baking soda, salt, and cinnamon. Add melted margarine. Stir until crumbly. Reserve 3/4 cup mixture, and press remaining mixture into pan. Bake 5-7 minutes until lightly browned. Spread preserves onto crust and sprinkle with remaining mixture.
Bake 20-25 minutes until golden brown.
(Source: my recipe book of favorite recipes; not sure where it originated.)
1 cup quick oats
3/4 cup brown sugar
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/3 cup margarine, melted
3/4 cup apricot, cherry, or other fruit preserves
Preheat oven to 350 degrees. Grease 9x9 pan.
Combine flour, oats, sugar, baking soda, salt, and cinnamon. Add melted margarine. Stir until crumbly. Reserve 3/4 cup mixture, and press remaining mixture into pan. Bake 5-7 minutes until lightly browned. Spread preserves onto crust and sprinkle with remaining mixture.
Bake 20-25 minutes until golden brown.
(Source: my recipe book of favorite recipes; not sure where it originated.)
Chocolate Pumpkin Brownies
Chocolate + Pumpkin. Love it.
2/3 cup brown sugar
1/2 cup pumpkin
1 egg
2 egg whites
2 Tbls oil
1 cup flour
1 tsp baking powder
1 tsp cocoa powder
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp salt
1/4 tsp nutmeg
1/3 cup chocolate chips
Combine sugar, egg, pumpkin, egg whites, and oil. Beat with electric mixer on medium speed until well blended. Add dry ingredients and beat on low until smooth. Beat in chocolate chips.
Spread into greased 11x17 pan. Bake at 350 degrees for 15-20 minutes.
(Source: my recipe book of favorite recipes; not sure where it originated.)
2/3 cup brown sugar
1/2 cup pumpkin
1 egg
2 egg whites
2 Tbls oil
1 cup flour
1 tsp baking powder
1 tsp cocoa powder
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp salt
1/4 tsp nutmeg
1/3 cup chocolate chips
Combine sugar, egg, pumpkin, egg whites, and oil. Beat with electric mixer on medium speed until well blended. Add dry ingredients and beat on low until smooth. Beat in chocolate chips.
Spread into greased 11x17 pan. Bake at 350 degrees for 15-20 minutes.
(Source: my recipe book of favorite recipes; not sure where it originated.)
Razz-Ma-Tazz Bars
1/2 cup margarine
2 cups white chocolate chips
2 eggs
1/2 cup sugar
1 cup flour
1/2 tsp salt
1/2 tsp almond extract
1/2 cup seedless rasberry jam
1/4 cup sliced almonds
Melt butter in microwave. Add 1 cup white chocolate chips and let stand. Do not stir.
Beat eggs until foamy. Add sugar; beat until light lemon-colored (about five minutes). Stir in morsel-butter mixture. Add flour, salt, and almond extract. Mix at low speed until combined. Spread 2/3 of batter into greased and sugared 9x9 pan. Bake 15-17 minutes at 325 degrees.
Heat jam in microwave for 30 seconds. Stir and spread over crust. Stir remaining white chocolate chips into remaining batter. Drop by spoonfuls over jam. Sprinkle with almonds and bake for 25-30 minutes.
(Source: my recipe book of favorite recipes; not sure where it originated.)
2 cups white chocolate chips
2 eggs
1/2 cup sugar
1 cup flour
1/2 tsp salt
1/2 tsp almond extract
1/2 cup seedless rasberry jam
1/4 cup sliced almonds
Melt butter in microwave. Add 1 cup white chocolate chips and let stand. Do not stir.
Beat eggs until foamy. Add sugar; beat until light lemon-colored (about five minutes). Stir in morsel-butter mixture. Add flour, salt, and almond extract. Mix at low speed until combined. Spread 2/3 of batter into greased and sugared 9x9 pan. Bake 15-17 minutes at 325 degrees.
Heat jam in microwave for 30 seconds. Stir and spread over crust. Stir remaining white chocolate chips into remaining batter. Drop by spoonfuls over jam. Sprinkle with almonds and bake for 25-30 minutes.
(Source: my recipe book of favorite recipes; not sure where it originated.)
Pumpkin Dessert
Super good.....super easy...and made with pumpkin....
1 can (15oz) pumpkin puree
1 can (12oz) evaporated milk
3 eggs
1 cup sugar
4 tsp pumpkin pie spice
1 pkg spice cake mix
1 cup butter, melted
1 1/2 cups chopped pecans
Preheat oven to 350 degrees. Grease 9x13 pan.
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, and pumpkin pie spice. Mix well and pour into the pan.
Sprinkle dry cake mix over the top, and drizzle with melted butter. Top with nuts.
Bake for one hour, until a knife inserted into the center comes out clean.
(Source: my recipe book of favorite recipes; not sure where it originated.)
1 can (15oz) pumpkin puree
1 can (12oz) evaporated milk
3 eggs
1 cup sugar
4 tsp pumpkin pie spice
1 pkg spice cake mix
1 cup butter, melted
1 1/2 cups chopped pecans
Preheat oven to 350 degrees. Grease 9x13 pan.
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, and pumpkin pie spice. Mix well and pour into the pan.
Sprinkle dry cake mix over the top, and drizzle with melted butter. Top with nuts.
Bake for one hour, until a knife inserted into the center comes out clean.
(Source: my recipe book of favorite recipes; not sure where it originated.)
Aunt Jody's Pineapple Cookies
I've never had any other cookie like this, nor have I heard of another version of this recipe. It's one of a kind. You're going to love each one you eat (and you will eat a lot).
DOUGH
1 cup shortening
2 cups brown sugar
1 tsp vanilla
2 eggs
3 1/2 cups flour
1/2 tsp salt
1 tsp cream of tartar
1 tsp baking soda
Cream shortening, sugar, and vanilla. Beat eggs and add to shortening mixture. Sift dry ingredients and add to wet ingredients. Shape dough into 2 rolls and refrigerate overnight
FILLING
1 cup sugar
3 Tbls flour
1 small can crushed pineapple, undrained
2 Tbls lemon juice
1 cup chopped nuts
In a small sauce pan over medium heat, mix sugar and flour. Add pineapple and lemon juice. Stir constantly, cooking until thick. Add nuts and let cool.
TO BAKE
Preheat oven to 375 degrees. Slice dough thin. Put 1/2 tsp filling on a slice, then cover with another slice. Bake for 8 minutes.
(Source: Mom's recipe box... from Aunt Jody)
DOUGH
1 cup shortening
2 cups brown sugar
1 tsp vanilla
2 eggs
3 1/2 cups flour
1/2 tsp salt
1 tsp cream of tartar
1 tsp baking soda
Cream shortening, sugar, and vanilla. Beat eggs and add to shortening mixture. Sift dry ingredients and add to wet ingredients. Shape dough into 2 rolls and refrigerate overnight
FILLING
1 cup sugar
3 Tbls flour
1 small can crushed pineapple, undrained
2 Tbls lemon juice
1 cup chopped nuts
In a small sauce pan over medium heat, mix sugar and flour. Add pineapple and lemon juice. Stir constantly, cooking until thick. Add nuts and let cool.
TO BAKE
Preheat oven to 375 degrees. Slice dough thin. Put 1/2 tsp filling on a slice, then cover with another slice. Bake for 8 minutes.
(Source: Mom's recipe box... from Aunt Jody)
Gingersnaps
I was introduced these wonderful little cookies my freshman year at BYU by my roommate, Laura. I don't remember how many I ate the first time she made them, but I know it was a lot. They're good.
2 cups flour
1 Tbls ground ginger
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3/4 cup shortening (I use butter flavored)
1 cup sugar
1 egg
1/4 cup dark molasses
1/3 c cinnamon sugar
Preheat oven to 350 degrees. Mix and sift the flour, ginger, baking soda, cinnamon, and salt. In separate bowl, beat shortening and sugar until creamy. Beat in egg and molasses. Sift in 1/3 of flour mixture. Blend well, and repeat until all of the flour mixture has been added. Roll the dough into small balls, and roll in cinnamon sugar. Bake 10 minutes on ungreased cookie sheet.
(Source: Laura Dillon Berrett)
2 cups flour
1 Tbls ground ginger
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3/4 cup shortening (I use butter flavored)
1 cup sugar
1 egg
1/4 cup dark molasses
1/3 c cinnamon sugar
Preheat oven to 350 degrees. Mix and sift the flour, ginger, baking soda, cinnamon, and salt. In separate bowl, beat shortening and sugar until creamy. Beat in egg and molasses. Sift in 1/3 of flour mixture. Blend well, and repeat until all of the flour mixture has been added. Roll the dough into small balls, and roll in cinnamon sugar. Bake 10 minutes on ungreased cookie sheet.
(Source: Laura Dillon Berrett)
Carrot Cookies
Sounds weird, and maybe a little yucky, but trust me, these little gems aren't even a little bit yucky. They're really yummy! (What could be yucky when topped with cream cheese frosting?!)
1 cup cooked, mashed carrots
3/4 cup sugar
1 cup shortening
2 eggs
2 cups flour
2 tsp baking powder
1/2 tsp salt
3/4 cup coconut
Preheat oven to 400 degrees. Cream carrots, sugar, shortening, and eggs. Sift and add dry ingredients and mix well. Bake for 8 minutes. Top with cream cheese frosting.
(Source: Mom's recipe box)
1 cup cooked, mashed carrots
3/4 cup sugar
1 cup shortening
2 eggs
2 cups flour
2 tsp baking powder
1/2 tsp salt
3/4 cup coconut
Preheat oven to 400 degrees. Cream carrots, sugar, shortening, and eggs. Sift and add dry ingredients and mix well. Bake for 8 minutes. Top with cream cheese frosting.
(Source: Mom's recipe box)
Pumpkin Cookies
Again... I love pumpkin...
1/2 cup shortening
1 cup pumpkin
1 cup sugar
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 cup chocolate chips
Preheat oven to 375 degrees. Cream shortening, pumpkin, and sugar. Sift dry ingredients and add to wet ingredients. Mix well. Add chocolate chips. Bake for 8-10minutes on ungreased cookie sheet.
1/2 cup shortening
1 cup pumpkin
1 cup sugar
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 cup chocolate chips
Preheat oven to 375 degrees. Cream shortening, pumpkin, and sugar. Sift dry ingredients and add to wet ingredients. Mix well. Add chocolate chips. Bake for 8-10minutes on ungreased cookie sheet.
Peanut Blossoms
A little bit of peanut butter with a little bit of chocolate. What could go wrong?
1/2 cup peanut butter
1/2 cup shortening
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 Tbls milk
1 tsp vanilla
1 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
Hershey kisses
Preheat oven to 375 degrees. Cream peanut butter, shortening, and sugar. Add egg, milk, and vanilla; mix. Sift dry ingredients and add to wet mixture. Mix well. Form the dough into balls, and roll the balls into sugar. Bake for 10 minutes. Put a Hershey kiss into the middle of the cookie immediately after taking them out of the oven.
(Source: Mom's recipe box)
1/2 cup peanut butter
1/2 cup shortening
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 Tbls milk
1 tsp vanilla
1 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
Hershey kisses
Preheat oven to 375 degrees. Cream peanut butter, shortening, and sugar. Add egg, milk, and vanilla; mix. Sift dry ingredients and add to wet mixture. Mix well. Form the dough into balls, and roll the balls into sugar. Bake for 10 minutes. Put a Hershey kiss into the middle of the cookie immediately after taking them out of the oven.
(Source: Mom's recipe box)
Peanut Butter Oatmeal Cookies
1/2 cup shortening
1/2 cup margarine
1 cup brown sugar
3/4 cup sugar
1 cup peanut butter
2 eggs
1 1/2 cups flour
2 tsp baking soda
1 tsp salt
1 cup oats
2 cups chocolate chips
Preheat oven to 375 degrees. Cream shortening, margarine, sugars, and peanut butter. Add eggs one a time, mixing after each addition. Sift flour, baking soda, and salt and add to wet mixture. Add oats and mix well. Add chocolate chips and mix well. Bake on ungreased cookie sheet for 9-11 minutes.
1/2 cup margarine
1 cup brown sugar
3/4 cup sugar
1 cup peanut butter
2 eggs
1 1/2 cups flour
2 tsp baking soda
1 tsp salt
1 cup oats
2 cups chocolate chips
Preheat oven to 375 degrees. Cream shortening, margarine, sugars, and peanut butter. Add eggs one a time, mixing after each addition. Sift flour, baking soda, and salt and add to wet mixture. Add oats and mix well. Add chocolate chips and mix well. Bake on ungreased cookie sheet for 9-11 minutes.
Snickerdoodles
The best snickerdoodles I've had. Be sure not to over bake, or they will be too hard.
1 cup butter shortening
2 eggs
1 1/2 cup sugar
3 cups flour
1 tsp baking soda
2 tsp cream of tartar
1 tsp salt
cinnamon and sugar, enough in which to roll cookie dough
Preheat oven to 350 degrees. Cream shortening, eggs, and sugar. Sift dry ingredients and mix into the shortening mixture. Roll into balls, and cover with cinnamon and sugar mixture. Bake for 8-10 minutes.
(Source: Mom's recipe box)
1 cup butter shortening
2 eggs
1 1/2 cup sugar
3 cups flour
1 tsp baking soda
2 tsp cream of tartar
1 tsp salt
cinnamon and sugar, enough in which to roll cookie dough
Preheat oven to 350 degrees. Cream shortening, eggs, and sugar. Sift dry ingredients and mix into the shortening mixture. Roll into balls, and cover with cinnamon and sugar mixture. Bake for 8-10 minutes.
(Source: Mom's recipe box)
Spicy Pumpkin Cake
1 pkg spice cake mix
1 8oz package cream cheese
1 cup canned pumpkin
1 tsp cinnamon
1/2 tsp ginger
3/4 bag of chocolate chips
1/2 cup Cool Whip, thawed
2 Tbls sugar
Preheat oven to 350 degrees. Prepare cake mix as directed on package, reducing water to 1/2 cup, and increasing oil to 1/2 cup. Add half of the cream cheese, the pumpkin, cinnamon, and ginger. Beat on medium speed until well blended. Stir in chocolate chips.
Pour into greased bundt pan. Bake for 40-45 minutes. Cool for ten minutes in the pan, then remove to a wire rack.
Mix remaining cream cheese, Cool Whip, and sugar until well blended. Spread on top of cooled cake.
1 8oz package cream cheese
1 cup canned pumpkin
1 tsp cinnamon
1/2 tsp ginger
3/4 bag of chocolate chips
1/2 cup Cool Whip, thawed
2 Tbls sugar
Preheat oven to 350 degrees. Prepare cake mix as directed on package, reducing water to 1/2 cup, and increasing oil to 1/2 cup. Add half of the cream cheese, the pumpkin, cinnamon, and ginger. Beat on medium speed until well blended. Stir in chocolate chips.
Pour into greased bundt pan. Bake for 40-45 minutes. Cool for ten minutes in the pan, then remove to a wire rack.
Mix remaining cream cheese, Cool Whip, and sugar until well blended. Spread on top of cooled cake.
Mom's Apple Knobby Cake
A favorite from back in the day....
3 Tbls butter
1 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1 cup flour
3 cups diced apples
2 eggs
Preheat oven to 350 degrees. Cream wet ingredients. Sift dry ingredients and combine with wet ones. Put into greased 8x8 pan. Bake for 40-45 minutes.
(Source: mom's recipe book)
3 Tbls butter
1 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1 cup flour
3 cups diced apples
2 eggs
Preheat oven to 350 degrees. Cream wet ingredients. Sift dry ingredients and combine with wet ones. Put into greased 8x8 pan. Bake for 40-45 minutes.
(Source: mom's recipe book)
Pasta Pomodoro
Had this for dinner tonight. It didn't disappoint.
12 oz angel hair pasta
1/4 cup olive oil
1/2 onion, chopped
1 yellow pepper, chopped
4 cloves minced garlic
2 can diced, fire roasted tomatoes, undrained
2 Tbls balsamic vinegar
1 (10.75 ounce) can low-sodium chicken broth
crushed red pepper to taste
black pepper to taste
2 Tbls chopped fresh basil
1/4 cup feta cheese
Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
Pour olive oil in a large deep skillet over high-heat. Saute onions, yellow pepper, and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with feta cheese.
(Source: adapted from a recipe at www.allrecipes.com)
12 oz angel hair pasta
1/4 cup olive oil
1/2 onion, chopped
1 yellow pepper, chopped
4 cloves minced garlic
2 can diced, fire roasted tomatoes, undrained
2 Tbls balsamic vinegar
1 (10.75 ounce) can low-sodium chicken broth
crushed red pepper to taste
black pepper to taste
2 Tbls chopped fresh basil
1/4 cup feta cheese
Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
Pour olive oil in a large deep skillet over high-heat. Saute onions, yellow pepper, and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with feta cheese.
(Source: adapted from a recipe at www.allrecipes.com)
Crepes
I LOVE crepes, because they are easy, kind-of healthy, and you can roll up whatever you want in them. You can have them for breakfast, lunch, dinner, or dessert. What's better than that?
1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter
Put the milk, egg yolks and vanilla in a blender and blend until mixed. Put in the flour, sugar, salt and melted butter, and blend again until well blended.
Heat a crepe pan over medium heat until hot. Coat with cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
Fill crepes with your favorites--fruit, nutella, meat & cheese.... possibilities are endless!
(Source: www.allrecipes.com)
1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter
Put the milk, egg yolks and vanilla in a blender and blend until mixed. Put in the flour, sugar, salt and melted butter, and blend again until well blended.
Heat a crepe pan over medium heat until hot. Coat with cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
Fill crepes with your favorites--fruit, nutella, meat & cheese.... possibilities are endless!
(Source: www.allrecipes.com)
Cranberry Sauce
I don't usually like cranberry sauce, and I know Thanksgiving has passed. However, last Thanksgiving I discovered this cranberry sauce, and I was hooked. It's delicious (especially on leftover turkey sandwiches/rolls).
12 ounces cranberries
1 cup white sugar
1 cup orange juice
In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
(Source: www.allrecipes.com)
12 ounces cranberries
1 cup white sugar
1 cup orange juice
In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
(Source: www.allrecipes.com)
Fruit Dip
This is great with apple slices, peaches, grapes.... just to eat from a spoon... You get the picture.
1 (8 ounce) package cream cheese, softened
1 (7 ounce) jar marshmallow creme
2-3 Tbls orange juice (to taste)
1 tsp vanilla (optional)
Blend all ingredients with electric mixer until mixed thoroughly (and no lumps).
1 (8 ounce) package cream cheese, softened
1 (7 ounce) jar marshmallow creme
2-3 Tbls orange juice (to taste)
1 tsp vanilla (optional)
Blend all ingredients with electric mixer until mixed thoroughly (and no lumps).
Clam Chowder
A lady I work with made this for a potluck. It was the first pot to scrapped clean. It was G.O.O.D.
1 c. chopped onion
1 c. chopped celery
2 c. diced potatoes
3/4 c. butter
3/4 c. flour
1 qt. half-and-half (use whole milk to make it healthier)
2 (6.5-oz) cans minced clams
1 1/2 tsp salt
1 1/2 Tb red wine vinegar
pepper to taste
Drain clams and reserve liquid. Pour liquid over prepared vegetables. Add water to barely cover the vegetables. Simmer over medium heat until vegetables are almost tender (this won't take too long). In a saucepan, melt butter and add flour, making a roux with a whisk. Stir while adding cream. Cook and stir until smooth, without boiling. Add the roux to the vegetables and add clams, salt, vinegar, and pepper. Serve in warm bread bowls.
(Source: sisterscafe.blogspot.com)
1 c. chopped onion
1 c. chopped celery
2 c. diced potatoes
3/4 c. butter
3/4 c. flour
1 qt. half-and-half (use whole milk to make it healthier)
2 (6.5-oz) cans minced clams
1 1/2 tsp salt
1 1/2 Tb red wine vinegar
pepper to taste
Drain clams and reserve liquid. Pour liquid over prepared vegetables. Add water to barely cover the vegetables. Simmer over medium heat until vegetables are almost tender (this won't take too long). In a saucepan, melt butter and add flour, making a roux with a whisk. Stir while adding cream. Cook and stir until smooth, without boiling. Add the roux to the vegetables and add clams, salt, vinegar, and pepper. Serve in warm bread bowls.
(Source: sisterscafe.blogspot.com)
Teriyaki Sauce
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
(Source: www.allrecipes.com)
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
(Source: www.allrecipes.com)
Thursday, January 27, 2011
Hoisin Chicken Rice Bowls
If you've never had Hoisin sauce, you really should. It's sort of like the Asian version of barbeque sauce, but it's not barbeque sauce. And this little chicken business rolled up in romaine is just pure deliciousness.
1 tablespoon canola oil
1 large red pepper, diced small
1 10-ounce package baby portebello mushrooms, diced small
2 garlic cloves, minced
2 average-sized boneless, skinless chicken breasts, diced small
1 8-ounce can water chestnuts, drained, diced small
2 teaspoons teriyaki sauce
4 tablespoons hoisin sauce
3 cups of hot cooked rice
romaine lettuce leaves
sesame seeds
scallions, thinly sliced
Heat oil over medium high heat in a large saute pan. Add red pepper and mushrooms and saute for 5 – 6 minutes until tender. Add garlic and saute an additional minute. Add chicken to pan and cook for 6 – 8 minutes or until cooked through. Stir chicken and red pepper mixture occasionally while it cooks. Add water chestnuts, teriyaki sauce and hoisin sauce and stir to coat the chicken and vegetables. Continue cooking until heated through.
To serve, line a single serving size bowl with romaine leaves. Top with a large scoop of rice, some of the hoisin chicken, and a sprinkle of the sesame seeds and scallions.
(Source: www.melskitchencafe.blogspot.com)
1 tablespoon canola oil
1 large red pepper, diced small
1 10-ounce package baby portebello mushrooms, diced small
2 garlic cloves, minced
2 average-sized boneless, skinless chicken breasts, diced small
1 8-ounce can water chestnuts, drained, diced small
2 teaspoons teriyaki sauce
4 tablespoons hoisin sauce
3 cups of hot cooked rice
romaine lettuce leaves
sesame seeds
scallions, thinly sliced
Heat oil over medium high heat in a large saute pan. Add red pepper and mushrooms and saute for 5 – 6 minutes until tender. Add garlic and saute an additional minute. Add chicken to pan and cook for 6 – 8 minutes or until cooked through. Stir chicken and red pepper mixture occasionally while it cooks. Add water chestnuts, teriyaki sauce and hoisin sauce and stir to coat the chicken and vegetables. Continue cooking until heated through.
To serve, line a single serving size bowl with romaine leaves. Top with a large scoop of rice, some of the hoisin chicken, and a sprinkle of the sesame seeds and scallions.
(Source: www.melskitchencafe.blogspot.com)
Welcome to the (unofficial) Gregory Family Recipe Blog
Over the past few weeks I've been thinking about posting some of my favorite recipes on a blog--for my own quick reference, and as a way to share and receve ideas with other people in the family. I love trying new things and not eating the same thing all the time for dinner.
Hopefully there will be a lot of participation from other members of the family. If you have favorite recipes, or as you discover new, yummy ones, please post them! Please also be sure to tag them as to what they are (chicken, rice, pasta, cookies, breads, etc.), so they will be categorized appropriately, and easy to find for other users. Please also make a note as to where the recipe is from, so as to give credit where credit is due.
Happy Eating!!
Hopefully there will be a lot of participation from other members of the family. If you have favorite recipes, or as you discover new, yummy ones, please post them! Please also be sure to tag them as to what they are (chicken, rice, pasta, cookies, breads, etc.), so they will be categorized appropriately, and easy to find for other users. Please also make a note as to where the recipe is from, so as to give credit where credit is due.
Happy Eating!!
Cheesecake Cranberry Bars
Probably not super-healthy, but at least it has some fruit in it! You can feel good about that, right? But after you taste one, you might not care, because they're so tasty.
2 cups all-purpose flour
1 1/2 cups quick or old-fashioned oats
1/4 cup packed light brown sugar
1 cup butter or margarine, softened
1 (12 ounce) package white chocolate chips
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/4 cup lemon juice
1 teaspoon vanilla extract
1 (14 ounce) can whole-berry cranberry sauce
2 tablespoons cornstarch
Preheat oven to 350 degrees F. Grease 13 x 9-inch baking pan.
Combine flour, oats and brown sugar in large bowl. Add butter; mix until crumbly. Stir in morsels. Reserve 2 1/2 cups morsel mixture for topping. With floured fingers, press remaining mixture into prepared pan.
Beat cream cheese in large mixer bowl until creamy. Add sweetened condensed milk, lemon juice and vanilla extract; mix until smooth. Pour over crust. Combine cranberry sauce and cornstarch in medium bowl. Spoon over cream cheese mixture. Sprinkle reserved morsel mixture over cranberry mixture.
Bake for 35 to 40 minutes or until center is set. Cool completely in pan on wire rack. Cover; refrigerate until serving time (up to 1 day).
2 cups all-purpose flour
1 1/2 cups quick or old-fashioned oats
1/4 cup packed light brown sugar
1 cup butter or margarine, softened
1 (12 ounce) package white chocolate chips
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/4 cup lemon juice
1 teaspoon vanilla extract
1 (14 ounce) can whole-berry cranberry sauce
2 tablespoons cornstarch
Preheat oven to 350 degrees F. Grease 13 x 9-inch baking pan.
Combine flour, oats and brown sugar in large bowl. Add butter; mix until crumbly. Stir in morsels. Reserve 2 1/2 cups morsel mixture for topping. With floured fingers, press remaining mixture into prepared pan.
Beat cream cheese in large mixer bowl until creamy. Add sweetened condensed milk, lemon juice and vanilla extract; mix until smooth. Pour over crust. Combine cranberry sauce and cornstarch in medium bowl. Spoon over cream cheese mixture. Sprinkle reserved morsel mixture over cranberry mixture.
Bake for 35 to 40 minutes or until center is set. Cool completely in pan on wire rack. Cover; refrigerate until serving time (up to 1 day).
Parmesan-Scallion Pastry Pinwheels
Great for an appetizer. Light, but delicious!
1 sheet frozen puff pastry (from a 17.25-ounce box), thawed
1 large egg, beaten
3 scallions, thinly sliced
1/4 cup plus 2 tablespoons grated Parmesan (1 1⁄2 ounces)
kosher salt and black pepper
Heat oven to 400° F. Line a baking sheet with parchment.
Unfold the pastry and brush with the egg. Sprinkle with the scallions, 1/4 cup of the Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Roll tightly into a log. Freeze until firm but still sliceable, about 20 minutes.
Slice the log into 1/4" -thick rounds and place on the prepared baking sheet. Sprinkle with the remaining 2 tablespoons of Parmesan and bake until golden brown, 12to 15 minutes. Serve warm or at room temperature.
(Source: www.realsimple.com)
1 sheet frozen puff pastry (from a 17.25-ounce box), thawed
1 large egg, beaten
3 scallions, thinly sliced
1/4 cup plus 2 tablespoons grated Parmesan (1 1⁄2 ounces)
kosher salt and black pepper
Heat oven to 400° F. Line a baking sheet with parchment.
Unfold the pastry and brush with the egg. Sprinkle with the scallions, 1/4 cup of the Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Roll tightly into a log. Freeze until firm but still sliceable, about 20 minutes.
Slice the log into 1/4" -thick rounds and place on the prepared baking sheet. Sprinkle with the remaining 2 tablespoons of Parmesan and bake until golden brown, 12to 15 minutes. Serve warm or at room temperature.
(Source: www.realsimple.com)
Honeyed Carrots & Oranges
2 pounds small carrots, or regular carrots—peeled, and cut into thin sticks
1 orange, cut into 8 pieces
2 tablespoons olive oil
2 tablespoons honey
kosher salt and black pepper
2 tablespoons small dill sprigs
Heat oven to 375° F. On a large rimmed baking sheet, toss the carrots and orange with the oil, honey, 1 teaspoon salt, and 1/4 teaspoon pepper.
Roast, tossing once, until tender, 30 to 35 minutes. Sprinkle with the dill.
(Source: www.realsimple.com)
1 orange, cut into 8 pieces
2 tablespoons olive oil
2 tablespoons honey
kosher salt and black pepper
2 tablespoons small dill sprigs
Heat oven to 375° F. On a large rimmed baking sheet, toss the carrots and orange with the oil, honey, 1 teaspoon salt, and 1/4 teaspoon pepper.
Roast, tossing once, until tender, 30 to 35 minutes. Sprinkle with the dill.
(Source: www.realsimple.com)
Tuesday, January 25, 2011
Cottage Cheese Chicken Enchiladas
An old favorite. I think maybe even the first enchiladas I ever liked....
1 tablespoon vegetable oil
2 boneless chicken breast halves, boiled and shredded
1/2 cup chopped onion
1 (7 ounce) can chopped green chile peppers
1 (1 ounce) package taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 teaspoon salt
1 pinch ground black pepper
6-8 tortillas
2 cups shredded Monterey Jack cheese
1 (10 ounce) can red enchilada sauce
To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
Preheat oven to 350 degrees
To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
Bake at 350 degrees for 30 minutes or until cheese is melted and bubbly.
(Source: www.allrecipes.com)
1 tablespoon vegetable oil
2 boneless chicken breast halves, boiled and shredded
1/2 cup chopped onion
1 (7 ounce) can chopped green chile peppers
1 (1 ounce) package taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 teaspoon salt
1 pinch ground black pepper
6-8 tortillas
2 cups shredded Monterey Jack cheese
1 (10 ounce) can red enchilada sauce
To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
Preheat oven to 350 degrees
To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
Bake at 350 degrees for 30 minutes or until cheese is melted and bubbly.
(Source: www.allrecipes.com)
Monday, January 24, 2011
Ten Pound Cheesecake
The name of this wonderful little dessert may or may not give you some insight on what it may do to your waistline, should you eat the entire pan (which I came close to doing). It's good.
2 1/2 cups graham cracker crumbs
1/2 cup white sugar
1/2 cup melted butter
3 (8 ounce) packages cream cheese, softened
2 (14 ounce) cans sweetened condensed milk
1/2 cup lemon juice
1 teaspoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed
2 (21 ounce) cans cherry pie filling
Stir together graham cracker crumbs, sugar, and melted butter. Press into a 9x13 inch baking dish.
Use an electric mixer to beat the cream cheese until smooth. Beat in the sweetened condensed milk, lemon juice, and vanilla extract until well blended and smooth. Fold in whipped topping. Pour filling into crust and smooth the top.
Top with cherry pie filling. Refrigerate until firm, 2 to 3 hours.
(Source: www.allrecipes.com)
2 1/2 cups graham cracker crumbs
1/2 cup white sugar
1/2 cup melted butter
3 (8 ounce) packages cream cheese, softened
2 (14 ounce) cans sweetened condensed milk
1/2 cup lemon juice
1 teaspoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed
2 (21 ounce) cans cherry pie filling
Stir together graham cracker crumbs, sugar, and melted butter. Press into a 9x13 inch baking dish.
Use an electric mixer to beat the cream cheese until smooth. Beat in the sweetened condensed milk, lemon juice, and vanilla extract until well blended and smooth. Fold in whipped topping. Pour filling into crust and smooth the top.
Top with cherry pie filling. Refrigerate until firm, 2 to 3 hours.
(Source: www.allrecipes.com)
Super Bean Burritos
I'm generally not a fan of burritos without meat and the other traditional burrito fillers, but these little guys have some great flavor.
1 cup brown or white rice (or 2 cups already cooked rice)
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, finely minced
1 can of green chiles
1 teaspoon cumin
Salt and pepper to taste
3 tablespoons tomato paste
2 cans (15 oz. each) pinto beans, drained and rinsed
1 1/2 cups water
1 (10 oz) package frozen corn or 1 can whole kernel corn, drained
6 green onions, white and green parts finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
16 burrito-sized (10-inch) flour tortillas
2 cups shredded Monterey Jack cheese
Cook rice; set aside. Meanwhile, heat oil in large saucepan over medium heat. Add onion, garlic, chilies and cumin; season with salt and pepper. Cook, stirring occasionally, until onions are softened and golden, being careful not to let the garlic burn. Add tomato paste and cook, stirring for 1 minute.
Add one can of beans and mash gently in the pan (a potato masher or fork works great here). Add the second can of beans and the water and stir to combine. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until thickened, 10-12 minutes, being careful not to let the mixture stick to the bottom of the pot. Add corn; cook to heat through, 2-3 minutes. Stir in onion and garlic powders. Remove from heat; stir in green onions and cooked rice.
Heat tortillas in microwave for about 30-45 seconds or until all are warmed through.
Fill each tortilla with about 2/3 cup bean and rice mixture and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
Serve warm immediately, with salsa and sour cream if desired — or, to freeze for later consumption, put the baking sheet of burritos into the freezer for at least 30 minutes, or until very cold so that they don’t come apart in the wrapping process. Remove them from the freezer and wrap each burrito individually in plastic wrap and place all the wrapped burritos in a freezer-safe resealable bag and freeze up to three months.
(Source: www.melskitchencafe.com)
1 cup brown or white rice (or 2 cups already cooked rice)
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, finely minced
1 can of green chiles
1 teaspoon cumin
Salt and pepper to taste
3 tablespoons tomato paste
2 cans (15 oz. each) pinto beans, drained and rinsed
1 1/2 cups water
1 (10 oz) package frozen corn or 1 can whole kernel corn, drained
6 green onions, white and green parts finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
16 burrito-sized (10-inch) flour tortillas
2 cups shredded Monterey Jack cheese
Cook rice; set aside. Meanwhile, heat oil in large saucepan over medium heat. Add onion, garlic, chilies and cumin; season with salt and pepper. Cook, stirring occasionally, until onions are softened and golden, being careful not to let the garlic burn. Add tomato paste and cook, stirring for 1 minute.
Add one can of beans and mash gently in the pan (a potato masher or fork works great here). Add the second can of beans and the water and stir to combine. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until thickened, 10-12 minutes, being careful not to let the mixture stick to the bottom of the pot. Add corn; cook to heat through, 2-3 minutes. Stir in onion and garlic powders. Remove from heat; stir in green onions and cooked rice.
Heat tortillas in microwave for about 30-45 seconds or until all are warmed through.
Fill each tortilla with about 2/3 cup bean and rice mixture and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
Serve warm immediately, with salsa and sour cream if desired — or, to freeze for later consumption, put the baking sheet of burritos into the freezer for at least 30 minutes, or until very cold so that they don’t come apart in the wrapping process. Remove them from the freezer and wrap each burrito individually in plastic wrap and place all the wrapped burritos in a freezer-safe resealable bag and freeze up to three months.
(Source: www.melskitchencafe.com)
Penne Gorgonzola Chicken
I had never had gorgonzola before (I know...I'm so uncultured), but it definitely made for a great pasta sauce. I can't claim that this is a super-healthy, low-fat dish, but it sure is good!
3 chicken breasts
1 lb. penne pasta
½ C. butter
1 pt. heavy cream
4 oz. gorgonzola, crumbled
¼ C. shredded parmesan
½ tsp. nutmeg
Season chicken with salt and pepper and grill (I used my indoor grill pan). Slice into thin strips. Bring water to a boil and add pasta. While pasta is cooking, make the sauce. Melt butter in saucepan, heat to boiling, stirring constantly. Simmer 1 minute being careful not to let the butter burn! Slowly add cream and heat to a low boil to reduce, stirring constantly. Boil for 3 minutes. Reduce heat, add gorgonzola, parmesan, and nutmeg. Stir until melted. Serve sauce over noodles and top with chicken.
(Source: www.melskitchencafe.com)
3 chicken breasts
1 lb. penne pasta
½ C. butter
1 pt. heavy cream
4 oz. gorgonzola, crumbled
¼ C. shredded parmesan
½ tsp. nutmeg
Season chicken with salt and pepper and grill (I used my indoor grill pan). Slice into thin strips. Bring water to a boil and add pasta. While pasta is cooking, make the sauce. Melt butter in saucepan, heat to boiling, stirring constantly. Simmer 1 minute being careful not to let the butter burn! Slowly add cream and heat to a low boil to reduce, stirring constantly. Boil for 3 minutes. Reduce heat, add gorgonzola, parmesan, and nutmeg. Stir until melted. Serve sauce over noodles and top with chicken.
(Source: www.melskitchencafe.com)
Banana Bread
I thought it was a bit odd that the bananas in this bread are to be sliced and not mashed, but it turned out great! I really liked the banana chunks.
1/2 cup butter, melted
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup chopped walnuts
2 medium bananas, sliced (not mashed)
Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan.
In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
Bake at 350 degrees for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
(Source: www.melskitchencafe.com)
1/2 cup butter, melted
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup chopped walnuts
2 medium bananas, sliced (not mashed)
Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan.
In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
Bake at 350 degrees for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
(Source: www.melskitchencafe.com)
Chicken Enchilada Pasta
I never knew that enchiladas could be paired with pasta, so when I found this recipe, I was interested in trying it out. It's a very unique, non-traditional pasta sauce with a lot of great flavors mixed in. It's definitely a recipe that will be on my "make again" list.
2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce (I used mild)
2/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese (I used sharp cheddar)
16-20 oz. penne pasta (Depending on how “saucy” you want the pasta)
Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don’t boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.
2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce (I used mild)
2/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese (I used sharp cheddar)
16-20 oz. penne pasta (Depending on how “saucy” you want the pasta)
Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don’t boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.
Coconut Chicken Curry
Aside from the fact that my tiny little condo smelled like curry for a few days (which drives me crazy), this was a great dish. I love trying out different curry recipes, and this is one that I will definitely keep making.
2 pounds boneless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1 1/2 teaspoons paprika (substitute cayenne pepper if you like the heat)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 red potatoes, cut into chunks
1 (14 oz) can coconut milk
1 (14.5 oz) can stewed tomatoes
1 (8 oz) can tomato sauce
3 tablespoons sugar
Season chicken pieces with salt and pepper. Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don’t let it burn). Turn the heat up to medium and stir in onions and garlic and cook ten minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through. Add potatoes, then add coconut milk, tomatoes (I lightly crushed the stewed tomatoes with my fingers before adding), tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. The sauce thickens upon standing, but is great served piping hot (and a bit thinner), too. Serve with Jasmine rice.
(Source: www.melskitchencafe.com)
2 pounds boneless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1 1/2 teaspoons paprika (substitute cayenne pepper if you like the heat)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 red potatoes, cut into chunks
1 (14 oz) can coconut milk
1 (14.5 oz) can stewed tomatoes
1 (8 oz) can tomato sauce
3 tablespoons sugar
Season chicken pieces with salt and pepper. Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don’t let it burn). Turn the heat up to medium and stir in onions and garlic and cook ten minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through. Add potatoes, then add coconut milk, tomatoes (I lightly crushed the stewed tomatoes with my fingers before adding), tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. The sauce thickens upon standing, but is great served piping hot (and a bit thinner), too. Serve with Jasmine rice.
(Source: www.melskitchencafe.com)
Asparagus Sautee
I made this for dinner tonight to go with my Butternut Squash With Almonds and Feta dish (find the recipe under side dishes); it was great!
3 tablespoons olive oil
1 bunch fresh asparagus
1 tablespoon minced garlic
3 tablespoons Parmesan cheese
Salt and pepper to taste
Rinse asparagus spears and pat dry. Remove rough ends with a sharp knife if necessary. Heat olive oil in a skillet over medium-high heat. Add the garlic and asparagus spears; cook for 10 minutes, stirring occasionally, or until asparagus is tender. Sprinkle with parmesan and salt and pepper to taste before serving.
(Source: www.allrecipes.com)
3 tablespoons olive oil
1 bunch fresh asparagus
1 tablespoon minced garlic
3 tablespoons Parmesan cheese
Salt and pepper to taste
Rinse asparagus spears and pat dry. Remove rough ends with a sharp knife if necessary. Heat olive oil in a skillet over medium-high heat. Add the garlic and asparagus spears; cook for 10 minutes, stirring occasionally, or until asparagus is tender. Sprinkle with parmesan and salt and pepper to taste before serving.
(Source: www.allrecipes.com)
Butternut Squash With Almonds & Feta Cheese
I found this recipe earlier today, and thought it sounded so good that I needed to make it for dinner tonight. I did, and was really happy with the results. Because butternut squash is such a pain in the neck to peel and cut, I highly recommend buying the already peeled and cut kind from Costco. I promise that it's well worth the extra dollar or two.
2 pounds butternut squash
3 tablespoons olive oil
1/2 teaspoon dried thyme
1 cup almonds (original recipe called for pecans)
1 cup crumbled feta cheese (the original recipe called for blue cheese)
1/2 cup Craisins
Preheat the oven to 425 degrees F.
Peel and halve the squash, scoop out the seeds, and cut into 1-inch cubes.
Put into a 9x13 pan with the oil; sprinkle with thyme. Roast in the oven for about 30minutes; add craisins and almonds, and stir into squash. Bake an additional 15 minutes.
After you remove the squash from the oven, move the squash to a bowl; allow to cool a few minutes before adding the cheese, so it doesn’t melt.
(Source: adapted from recipe found at www.foodnetwork.com)
2 pounds butternut squash
3 tablespoons olive oil
1/2 teaspoon dried thyme
1 cup almonds (original recipe called for pecans)
1 cup crumbled feta cheese (the original recipe called for blue cheese)
1/2 cup Craisins
Preheat the oven to 425 degrees F.
Peel and halve the squash, scoop out the seeds, and cut into 1-inch cubes.
Put into a 9x13 pan with the oil; sprinkle with thyme. Roast in the oven for about 30minutes; add craisins and almonds, and stir into squash. Bake an additional 15 minutes.
After you remove the squash from the oven, move the squash to a bowl; allow to cool a few minutes before adding the cheese, so it doesn’t melt.
(Source: adapted from recipe found at www.foodnetwork.com)
Smoked Turkey Brie and Apple Panini
I was a little skeptical of putting an apple on a sandwich, but it was REALLY good! Don't be scared.
Artisan, sourdough or french bread, cut into desired slices
Shaved or sliced smoked turkey
4 ounces Brie cheese, wax removed and cut into 1/4-inch slices
1 apple, cored and cut into thin slices (I used a Gala apple)
1/2 red onion, thinly sliced into half moons
In a small saucepan, melt 1 teaspoon oil over medium heat. When hot, add onions and cook, stirring occasionally, until they are browned and beginning to caramelize, 10-12 minutes. Set aside.
Place a single layer of brie on one slice of the bread. Top with sliced turkey, apples, caramelized onions and finally with another layer of brie. Place the other slice of bread on top of the sandwich. Preheat a skillet or indoor grill pan to medium heat. Place sandwich in the pan and top with a heavy skillet or panini press. Grill 2-3 minutes on each side until golden brown and heated through.
(Source: www.melskitchencafe.com)
Artisan, sourdough or french bread, cut into desired slices
Shaved or sliced smoked turkey
4 ounces Brie cheese, wax removed and cut into 1/4-inch slices
1 apple, cored and cut into thin slices (I used a Gala apple)
1/2 red onion, thinly sliced into half moons
In a small saucepan, melt 1 teaspoon oil over medium heat. When hot, add onions and cook, stirring occasionally, until they are browned and beginning to caramelize, 10-12 minutes. Set aside.
Place a single layer of brie on one slice of the bread. Top with sliced turkey, apples, caramelized onions and finally with another layer of brie. Place the other slice of bread on top of the sandwich. Preheat a skillet or indoor grill pan to medium heat. Place sandwich in the pan and top with a heavy skillet or panini press. Grill 2-3 minutes on each side until golden brown and heated through.
(Source: www.melskitchencafe.com)
Artichoke Spinach Lasagna
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 ounce) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package herb and garlic feta, crumbled
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10minutes or until al dente; drain.
Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
(Source: www.allrecipes.com)
Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 ounce) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package herb and garlic feta, crumbled
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10minutes or until al dente; drain.
Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
(Source: www.allrecipes.com)
Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.
Baked Manicotti
For some reason, I've never really been a big fan of manicotti. Maybe it reminds me too much of lasagna, which I've never loved either (except this one time... I'll post that recipe later....) However, this manicotti was actually pretty good! Good enough that I'm sharing the recipe....
Tomato Sauce
1 28-ounce can diced tomatoes (in juice)
1 28-ounce can crushed tomatoes
2 tablespoons extra-virgin olive oil
3 medium cloves garlic, finely minced
1/2 teaspoon red pepper flakes, optional
1/2 teaspoon salt
2 teaspoons dried basil
Cheese Filling and Pasta
3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves (or 2 1/2 teaspoons dried parsley)
2 teaspoons chopped fresh basil (or 1 teaspoon dried basil)
16 no-boil lasagna noodles (I use the Barilla brand – apparently they are supposed to be the most similar to homemade pasta and I love them, both in this and in lasagna)
Adjust oven rack to middle position and heat oven to 375 degrees.
Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.
In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.
To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.
Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.
The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.
(Source: www.melskitchencafe.com)
Tomato Sauce
1 28-ounce can diced tomatoes (in juice)
1 28-ounce can crushed tomatoes
2 tablespoons extra-virgin olive oil
3 medium cloves garlic, finely minced
1/2 teaspoon red pepper flakes, optional
1/2 teaspoon salt
2 teaspoons dried basil
Cheese Filling and Pasta
3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves (or 2 1/2 teaspoons dried parsley)
2 teaspoons chopped fresh basil (or 1 teaspoon dried basil)
16 no-boil lasagna noodles (I use the Barilla brand – apparently they are supposed to be the most similar to homemade pasta and I love them, both in this and in lasagna)
Adjust oven rack to middle position and heat oven to 375 degrees.
Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.
In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.
To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.
Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.
The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.
(Source: www.melskitchencafe.com)
Garlic Tuna Pasta with Asparagus
I know some of you might be scare of tuna, but you really shouldn't be. At least this time. Tuna usually smells, but I really don't remember it being smelly when I made this dish, and I was pleasantly surprised at the taste. Quite delicious, I must say!
2 tablespoons olive oil
6 medium cloves garlic , minced
1/2 teaspoon red pepper flakes (this doesn’t add spice – just a nice enhancement of flavor)
3/4 cup chicken stock or broth
2 (6-ounce) cans solid white tuna in water (2 cans), drained well
1 teaspoon salt
1/4 cup chopped fresh parsley leaves
1 tablespoon butter, cut into fourths
1 bunch asparagus (or substitute broccoli, peas, etc.), tough ends trimmed and stalks cut into thirds, lightly steamed (I steamed mine for 3-4 minutes until just barely crisp tender)
1 pound penne pasta or other similar tube pasta
Cook pasta according to package directions (or however you like it).
Meanwhile, in a 12-inch non-stick skillet, heat oil, garlic, and red pepper flakes over medium heat, stirring frequently, until fragrant (but not browned!), about 1 to 2 minutes. Add chicken stock and bring to a simmer. Add tuna, slightly breaking up chunks with your fingers, and salt and cook, stirring frequently, until tuna is heated through, about 1 minute.
Toss tuna mixture, parsley, butter, asparagus (or other vegetable), and cooked pasta together in the skillet. Salt and pepper to taste and serve immediately.
(Source: www.melskitchencafe.com)
2 tablespoons olive oil
6 medium cloves garlic , minced
1/2 teaspoon red pepper flakes (this doesn’t add spice – just a nice enhancement of flavor)
3/4 cup chicken stock or broth
2 (6-ounce) cans solid white tuna in water (2 cans), drained well
1 teaspoon salt
1/4 cup chopped fresh parsley leaves
1 tablespoon butter, cut into fourths
1 bunch asparagus (or substitute broccoli, peas, etc.), tough ends trimmed and stalks cut into thirds, lightly steamed (I steamed mine for 3-4 minutes until just barely crisp tender)
1 pound penne pasta or other similar tube pasta
Cook pasta according to package directions (or however you like it).
Meanwhile, in a 12-inch non-stick skillet, heat oil, garlic, and red pepper flakes over medium heat, stirring frequently, until fragrant (but not browned!), about 1 to 2 minutes. Add chicken stock and bring to a simmer. Add tuna, slightly breaking up chunks with your fingers, and salt and cook, stirring frequently, until tuna is heated through, about 1 minute.
Toss tuna mixture, parsley, butter, asparagus (or other vegetable), and cooked pasta together in the skillet. Salt and pepper to taste and serve immediately.
(Source: www.melskitchencafe.com)
Creamy Orzo with Chicken, Mushrooms and Red Peppers
I don't remember ever having had orzo before, but I don't regret trying it out using this recipe. This was really yummy. It wasn't as good as leftovers though, so plan accordingly.
1 tablespoon olive oil
2 average-sized chicken breasts (about 1 to 1 ½ pounds), cut into chunks
2 red bell peppers, cut into ½-inch pieces
8 ounces white button mushrooms, quartered
1 teaspoon dried thyme
3 cloves garlic, finely minced
1 pound orzo pasta
8 ounces cream cheese, softened (can use 1/3 less fat cream cheese)
1 cup reserved pasta water
1/2 teaspoon salt
1/2 teaspoon pepper
½ cup freshly grated Parmesan cheese
3 tablespoons chopped fresh flat leaf parsley
Squeeze of fresh lemon juice (from 1 lemon)
Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until tender. When the orzo is ready, reserve 1 cup of the pasta water (ladling it into a small bowl is my method) and then drain the orzo and set aside.
While the orzo cooks, in a large nonstick skillet, heat the olive oil over medium heat. Season the chicken with salt and pepper. Add the chicken to the hot oil and brown on all sides. When nicely browned (but not all the way cooked through), add the peppers, mushrooms and thyme. Stir and let cook for about 5 minutes, until the chicken is cooked through and the mushrooms and peppers have softened and browned and most of the liquid has evaporated. Add the garlic and cook, stirring, until fragrant, about 1 minute.
In the skillet over medium heat, add the softened cream cheese (if you forgot to let the cream cheese soften at room temperature, no worries! Pop it in the microwave for one minute on 40% power) in bite sized chunks and stir so that the cream cheese melts and coats the chicken and vegetables. Add the reserved pasta water and bring to a simmer. Add ½ teaspoon salt and ½ teaspoon pepper. Stir. Add the orzo, Parmesan, lemon juice and fresh parsley. Stir to combine and heat through. Garnish with additional Parmesan and parsley.
(Source: www.melskitchencafe.com)
1 tablespoon olive oil
2 average-sized chicken breasts (about 1 to 1 ½ pounds), cut into chunks
2 red bell peppers, cut into ½-inch pieces
8 ounces white button mushrooms, quartered
1 teaspoon dried thyme
3 cloves garlic, finely minced
1 pound orzo pasta
8 ounces cream cheese, softened (can use 1/3 less fat cream cheese)
1 cup reserved pasta water
1/2 teaspoon salt
1/2 teaspoon pepper
½ cup freshly grated Parmesan cheese
3 tablespoons chopped fresh flat leaf parsley
Squeeze of fresh lemon juice (from 1 lemon)
Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until tender. When the orzo is ready, reserve 1 cup of the pasta water (ladling it into a small bowl is my method) and then drain the orzo and set aside.
While the orzo cooks, in a large nonstick skillet, heat the olive oil over medium heat. Season the chicken with salt and pepper. Add the chicken to the hot oil and brown on all sides. When nicely browned (but not all the way cooked through), add the peppers, mushrooms and thyme. Stir and let cook for about 5 minutes, until the chicken is cooked through and the mushrooms and peppers have softened and browned and most of the liquid has evaporated. Add the garlic and cook, stirring, until fragrant, about 1 minute.
In the skillet over medium heat, add the softened cream cheese (if you forgot to let the cream cheese soften at room temperature, no worries! Pop it in the microwave for one minute on 40% power) in bite sized chunks and stir so that the cream cheese melts and coats the chicken and vegetables. Add the reserved pasta water and bring to a simmer. Add ½ teaspoon salt and ½ teaspoon pepper. Stir. Add the orzo, Parmesan, lemon juice and fresh parsley. Stir to combine and heat through. Garnish with additional Parmesan and parsley.
(Source: www.melskitchencafe.com)
Friday, January 21, 2011
Chocolate Chip Pumpkin Bread
One of my favorite parts of Fall/Winter is all the pumpkin desserts. I can never get enough of pumpkin bread and pumpkin cookies. This is one of the bread recipes I made this Winter. I wasn't disappointed.
3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.
(Source: www.allrecipes.com)
3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.
(Source: www.allrecipes.com)
Fluffy Pancakes
1 1/2 cup milk
4 Tbls white vinegar
2 cups all-purpose flour
4 Tbls white sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs
4 Tbls butter, melted
1 tsp vanilla
Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk eggs and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Add vanilla.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
(Source: adapted slightely from recipe at www.allrecipes.com)
4 Tbls white vinegar
2 cups all-purpose flour
4 Tbls white sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs
4 Tbls butter, melted
1 tsp vanilla
Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk eggs and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Add vanilla.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
(Source: adapted slightely from recipe at www.allrecipes.com)
Couscous Pepper Cups
2 large sweet red peppers
1/2 cup chopped onion
1/4 cup sliced fresh mushrooms
1/4 cup sliced celery
1/4 cup chopped, pared apple
1 garlic clove, minced
3/4 cup reduced-sodium chicken broth
1/4 tsp salt
1/4 tsp ground cumin
1/4 tsp pepper
1/8 tsp ground turmeric
1/2 cup uncooked couscous
1 tsp olive oil
3 Tbls craisins
3 Tbls pine nuts
3 Tbls feta cheese
1 Tbls minced fresh parsley
Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes or until crisp-tender. Drain and rinse in cold water; set aside.
In a nonstick skillet coated with nonstick cooking spray, saute the onion, mushrooms, celery, apple and garlic for 4-5 minutes or until vegetables are tender. Remove from the heat and set aside.
In a saucepan, combine the broth, salt, cumin, pepper and turmeric if desired. Bring to a boil; stir in couscous and oil. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Stir in the vegetable mixture, craisins, feta, pine nuts and parsley. Spoon into peppers.
Place in an 8-in. square baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees for 15 minutes or until heated through.
(Source: adapted from recipe at www.allrecipes.com)
1/2 cup chopped onion
1/4 cup sliced fresh mushrooms
1/4 cup sliced celery
1/4 cup chopped, pared apple
1 garlic clove, minced
3/4 cup reduced-sodium chicken broth
1/4 tsp salt
1/4 tsp ground cumin
1/4 tsp pepper
1/8 tsp ground turmeric
1/2 cup uncooked couscous
1 tsp olive oil
3 Tbls craisins
3 Tbls pine nuts
3 Tbls feta cheese
1 Tbls minced fresh parsley
Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes or until crisp-tender. Drain and rinse in cold water; set aside.
In a nonstick skillet coated with nonstick cooking spray, saute the onion, mushrooms, celery, apple and garlic for 4-5 minutes or until vegetables are tender. Remove from the heat and set aside.
In a saucepan, combine the broth, salt, cumin, pepper and turmeric if desired. Bring to a boil; stir in couscous and oil. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Stir in the vegetable mixture, craisins, feta, pine nuts and parsley. Spoon into peppers.
Place in an 8-in. square baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees for 15 minutes or until heated through.
(Source: adapted from recipe at www.allrecipes.com)
Salmon Fillets w/Sautéed Lemons and Onions on Farfalle
This salmon is AWESOME! I'd never had salmon with pasta before, but I definitely will be making this again.
2 tablespoons sour cream
1 1/2 teaspoons lemon juice
1/2 teaspoon salt
4 (6-ounce) salmon fillets, skinned
Essence (recipe follows)
2 tablespoons olive oil, plus 2 tablespoons
1 medium yellow onion, very thinly sliced
2 medium lemons, ends trimmed and sliced into very thin rounds
12 ounces farfalle pasta
2 tablespoons extra-virgin olive oil
1/4 cup sliced scallions
Chopped fresh parsley leaves, garnish
In a small bowl, stir to combine the sour cream, lemon juice, and salt. Set aside.
Meanwhile, lightly season the salmon on both sides with Essence.
In a large skillet or sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. When the oil is hot, add the onions and cook just until beginning to get translucent, about 3 minutes. Spread the onions out so they cover the bottom of the pan. Place the salmon fillets on top of the onions and lower the heat to medium-low. Top the salmon with the lemon slices. Cover and cook until the salmon is just cooked through and the onions are caramelized, about 8 to 10 minutes. Be careful not to burn the onions while the salmon is cooking. If they begin to burn, add a little water.
While the salmon is cooking, cook the pasta in a large pot of boiling, salted water. Drain and toss with remaining olive oil, salt, and scallions.
Divide the warm pasta among 4 large plates. Place 1 salmon fillet and the sautéed lemons and onions over each serving of pasta. Top with the sour cream sauce and drizzle with the extra-virgin olive oil. Garnish with parsley and serve.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
(Source: www.foodnetwork.com)
2 tablespoons sour cream
1 1/2 teaspoons lemon juice
1/2 teaspoon salt
4 (6-ounce) salmon fillets, skinned
Essence (recipe follows)
2 tablespoons olive oil, plus 2 tablespoons
1 medium yellow onion, very thinly sliced
2 medium lemons, ends trimmed and sliced into very thin rounds
12 ounces farfalle pasta
2 tablespoons extra-virgin olive oil
1/4 cup sliced scallions
Chopped fresh parsley leaves, garnish
In a small bowl, stir to combine the sour cream, lemon juice, and salt. Set aside.
Meanwhile, lightly season the salmon on both sides with Essence.
In a large skillet or sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. When the oil is hot, add the onions and cook just until beginning to get translucent, about 3 minutes. Spread the onions out so they cover the bottom of the pan. Place the salmon fillets on top of the onions and lower the heat to medium-low. Top the salmon with the lemon slices. Cover and cook until the salmon is just cooked through and the onions are caramelized, about 8 to 10 minutes. Be careful not to burn the onions while the salmon is cooking. If they begin to burn, add a little water.
While the salmon is cooking, cook the pasta in a large pot of boiling, salted water. Drain and toss with remaining olive oil, salt, and scallions.
Divide the warm pasta among 4 large plates. Place 1 salmon fillet and the sautéed lemons and onions over each serving of pasta. Top with the sour cream sauce and drizzle with the extra-virgin olive oil. Garnish with parsley and serve.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
(Source: www.foodnetwork.com)
Chantilly Potatoes
Another artery clogger, but well worth it. Just do a little exercise afterward....
3 pounds Yukon Gold potatoes, peeled and cut into 2-inch cubes
1 teaspoon salt
1/2 teaspoon pepper
1 1/4 cups heavy cream, chilled
3/4 cup shredded Swiss cheese
3/4 cup shredded Parmesan cheese
Place the potatoes in a large microwave-safe bowl and cover tightly with plastic wrap. Microwave the potatoes on high for 8 to 12 minutes, giving the bowl a shake halfway through, and cooking until the potatoes are tender. Mash the potatoes well with a potato masher (or you can use a potato ricer set over a second large bowl). Cover the potatoes again with plastic wrap and microwave the mashed potatoes until they are heated through, 3 minutes. Season with the salt and pepper and stir well.
In a large bowl, beat the chilled cream with an electric mixer until stiff peaks form, about 2 minutes. Gently fold 2/3 of the whipped cream into the potatoes with a rubber spatula until the cream is mostly absorbed. Lightly grease a 2-quart baking dish. Carefully spoon the potatoes into the baking dish. They don’t have to be evenly flat on top – you want to take care not to deflate this potato layer. They will look slightly uneven. With a rubber spatula, fold all but 1/4 cup cheese into the remaining cream. Spread the cheese/cream mixture over the potatoes and sprinkle with the remaining cheese.
At this point you can either cover the potatoes and refrigerate until baking (I made these the morning before I wanted to serve them). When ready to bake, preheat the oven to 400 degrees and bake the potatoes, uncovered, for 20 minutes, until the potatoes are hot and the top is golden brown. If you are making the potatoes to eat immediately, preheat the broiler and broil the potatoes until the top is golden, 2 to 3 minutes (don’t let them burn!). Let rest for about 5 minutes before serving.
(Source: www.melskitchencafe.com)
3 pounds Yukon Gold potatoes, peeled and cut into 2-inch cubes
1 teaspoon salt
1/2 teaspoon pepper
1 1/4 cups heavy cream, chilled
3/4 cup shredded Swiss cheese
3/4 cup shredded Parmesan cheese
Place the potatoes in a large microwave-safe bowl and cover tightly with plastic wrap. Microwave the potatoes on high for 8 to 12 minutes, giving the bowl a shake halfway through, and cooking until the potatoes are tender. Mash the potatoes well with a potato masher (or you can use a potato ricer set over a second large bowl). Cover the potatoes again with plastic wrap and microwave the mashed potatoes until they are heated through, 3 minutes. Season with the salt and pepper and stir well.
In a large bowl, beat the chilled cream with an electric mixer until stiff peaks form, about 2 minutes. Gently fold 2/3 of the whipped cream into the potatoes with a rubber spatula until the cream is mostly absorbed. Lightly grease a 2-quart baking dish. Carefully spoon the potatoes into the baking dish. They don’t have to be evenly flat on top – you want to take care not to deflate this potato layer. They will look slightly uneven. With a rubber spatula, fold all but 1/4 cup cheese into the remaining cream. Spread the cheese/cream mixture over the potatoes and sprinkle with the remaining cheese.
At this point you can either cover the potatoes and refrigerate until baking (I made these the morning before I wanted to serve them). When ready to bake, preheat the oven to 400 degrees and bake the potatoes, uncovered, for 20 minutes, until the potatoes are hot and the top is golden brown. If you are making the potatoes to eat immediately, preheat the broiler and broil the potatoes until the top is golden, 2 to 3 minutes (don’t let them burn!). Let rest for about 5 minutes before serving.
(Source: www.melskitchencafe.com)
Mini Rasberry Cheesecakes
I made these for a baby shower I was hosting, and they were a huge hit. The three that were left over, I consumed before the end of the day.
12 round shortbread cookies, 2 inches in diameter (I used Keebler Brand Sandies)
1/2 cup seedless raspberry jam
1 8-ounce package cream cheese, softened
1/2 cup sweetened condensed milk
2 large eggs
fresh raspberries for garnish, optional
Preheat the oven to 300 degrees. Line a standard 12-cup muffin tin with cupcake liners. Place one cookie in the bottom of each of the liners. Dollop with 1 teaspoon jam each.
With an electric mixer (stand mixer or hand mixer), beat the cream cheese until light and fluffy, about 2 minutes. Gradually add the condensed milk, beating and scraping down the sides of the bowl as needed. Add the eggs one at a time, and mix until smooth, about 2 minutes more.
Divide the batter evenly among the cupcake liners. Bake until they are set, about 20 minutes (the centers may seem a bit jiggly but the outer edges should feel firm to the touch). Transfer the muffin pan to a wire rack and cool to room temperature. The muffin liners will shrink away from the sides of the tin as they cool. Refrigerate the muffin pan (with the liners still in the pan) until the cheesecakes are cool and set, about 1 hour.
Remove the cheesecakes from the muffin tin. Microwave the remaining jam until slightly thinned, about 30 seconds and use it to glaze the cheesecakes. Garnish the top of each cheesecake with a fresh raspberry, if desired. Serve.
(Source: www.melskitchencafe.com)
12 round shortbread cookies, 2 inches in diameter (I used Keebler Brand Sandies)
1/2 cup seedless raspberry jam
1 8-ounce package cream cheese, softened
1/2 cup sweetened condensed milk
2 large eggs
fresh raspberries for garnish, optional
Preheat the oven to 300 degrees. Line a standard 12-cup muffin tin with cupcake liners. Place one cookie in the bottom of each of the liners. Dollop with 1 teaspoon jam each.
With an electric mixer (stand mixer or hand mixer), beat the cream cheese until light and fluffy, about 2 minutes. Gradually add the condensed milk, beating and scraping down the sides of the bowl as needed. Add the eggs one at a time, and mix until smooth, about 2 minutes more.
Divide the batter evenly among the cupcake liners. Bake until they are set, about 20 minutes (the centers may seem a bit jiggly but the outer edges should feel firm to the touch). Transfer the muffin pan to a wire rack and cool to room temperature. The muffin liners will shrink away from the sides of the tin as they cool. Refrigerate the muffin pan (with the liners still in the pan) until the cheesecakes are cool and set, about 1 hour.
Remove the cheesecakes from the muffin tin. Microwave the remaining jam until slightly thinned, about 30 seconds and use it to glaze the cheesecakes. Garnish the top of each cheesecake with a fresh raspberry, if desired. Serve.
(Source: www.melskitchencafe.com)
Fruit Salad
Sour cream in a fruit salad sounded a little strange, but the flavors meshed well together. You won't be sad if you make this.
1 (10-ounce) can pineapple chunks (about 1 cup), drained
1 (11-ounce) can mandarin oranges (about 1 cup), drained
1 medium apple, cored and chopped (about 1 cup)
1 cup grapes, halved
1/2 cup sour cream, light or regular
1/2 cup sweetened, shredded coconut
Combine the fruit in a large bowl, tossing well so the apple (and other fruit that likes to brown) can get coated in the pineapple and orange juice to prevent browning. Stir in the sour cream and coconut, gently tossing to coat. Refrigerate for at least 4 hours prior to serving to allow the flavors to meld together. Serve chilled.
(Source: www.melskitchencafe.com)
1 (10-ounce) can pineapple chunks (about 1 cup), drained
1 (11-ounce) can mandarin oranges (about 1 cup), drained
1 medium apple, cored and chopped (about 1 cup)
1 cup grapes, halved
1/2 cup sour cream, light or regular
1/2 cup sweetened, shredded coconut
Combine the fruit in a large bowl, tossing well so the apple (and other fruit that likes to brown) can get coated in the pineapple and orange juice to prevent browning. Stir in the sour cream and coconut, gently tossing to coat. Refrigerate for at least 4 hours prior to serving to allow the flavors to meld together. Serve chilled.
(Source: www.melskitchencafe.com)
Rosemary & Thyme Red Potatoes
These are my favorite red potatoes. I got the idea from the potatoes at Daniel's wedding reception.
6 red potatoes, cut into wedges
3 Tbls melted butter
3 Tbls vegetable oil
1 Tbls rosemary
1 Tbls thyme
salt and pepper to taste
Preheat oven to 375 degrees F (190 degrees C).
Mix together melted butter and oil; pour into a 9x13 inch baking dish. Place the potatoes into the dish, and stir until coated. Sprinkle with rosemary, thyme, salt, and pepper. Cover with aluminum foil.
Bake for 30 minutes, or until the potatoes are tender. Stir the potatoes occasionally to ensure even cooking.
6 red potatoes, cut into wedges
3 Tbls melted butter
3 Tbls vegetable oil
1 Tbls rosemary
1 Tbls thyme
salt and pepper to taste
Preheat oven to 375 degrees F (190 degrees C).
Mix together melted butter and oil; pour into a 9x13 inch baking dish. Place the potatoes into the dish, and stir until coated. Sprinkle with rosemary, thyme, salt, and pepper. Cover with aluminum foil.
Bake for 30 minutes, or until the potatoes are tender. Stir the potatoes occasionally to ensure even cooking.
Yummy Pork Chops
These are officially Dickson's favorite pork chops. He told me he could eat them every day.
1 cup crushed butter crackers
1/4 cup parmesean cheese (I added this--wasn't in the original recipe.)
garlic salt to taste
ground black pepper to taste
3 eggs, beaten
4 pork chops
1/2 cup butter
Preheat oven to 375 degrees F (190 degrees C).
In a shallow bowl combine crushed crackers, parmesean cheese, garlic salt and pepper; mix well. In a separate bowl beat eggs.
Dip your pork chops in the egg batter and then in the cracker mixture. Place the pork chops in a casserole dish. Place chunks of the butter around the pork chops. Cover and bake for 45 minutes. (If you have thicker pork chops, the cooking time will need to be increased to about an hour.)
(Source: www.allrecipes.com)
1 cup crushed butter crackers
1/4 cup parmesean cheese (I added this--wasn't in the original recipe.)
garlic salt to taste
ground black pepper to taste
3 eggs, beaten
4 pork chops
1/2 cup butter
Preheat oven to 375 degrees F (190 degrees C).
In a shallow bowl combine crushed crackers, parmesean cheese, garlic salt and pepper; mix well. In a separate bowl beat eggs.
Dip your pork chops in the egg batter and then in the cracker mixture. Place the pork chops in a casserole dish. Place chunks of the butter around the pork chops. Cover and bake for 45 minutes. (If you have thicker pork chops, the cooking time will need to be increased to about an hour.)
(Source: www.allrecipes.com)
Welsh Breakfast Cakes
I like these because they're a little bit different than pancakes, small (so I can eat more of them without feeling guilty), and oh, so tasty.
3 cups (12 3/4 ounces) all-purpose flour
1 cup (7 ounces) sugar
2 teaspoons baking powder
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup butter, cut into pieces
3/4 currants (optional – I left out)
2 eggs beaten with enough milk to yield 3/4 cup liquid
In a medium sized mixing bowl, sift together the flour, sugar, baking powder, nutmeg and salt. Cut in the butter until the mixture is a coarse, even consistency. Add the currants, then add the egg and milk. Stir to form a soft dough. Divide the dough in half and working with one half at a time (keep the other refrigerated, especially if your kitchen is warm), roll the dough into a circle 1/4-inch thick. Using a biscuit cutter or other small round cutter, cut circles of dough. Heat an ungreased skillet or griddle over medium heat (on my electric griddle I preheated to 300 degrees). Fry the cakes for about 2 minutes on the first side and an additional 1 1/2 minutes on the second, or until both sides are golden brown. As with pancakes, you’ll have to adjust the heat if you find the cakes are browned on the outside before they are thoroughly cooked in the middle. Repeat with the remaining dough. Keep the cakes warm in a 200 degree oven until ready to serve. Sprinkle with granulated sugar or cinnamon-sugar before serving, if desired.
(Source: www.melskitchencafe.com)
3 cups (12 3/4 ounces) all-purpose flour
1 cup (7 ounces) sugar
2 teaspoons baking powder
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup butter, cut into pieces
3/4 currants (optional – I left out)
2 eggs beaten with enough milk to yield 3/4 cup liquid
In a medium sized mixing bowl, sift together the flour, sugar, baking powder, nutmeg and salt. Cut in the butter until the mixture is a coarse, even consistency. Add the currants, then add the egg and milk. Stir to form a soft dough. Divide the dough in half and working with one half at a time (keep the other refrigerated, especially if your kitchen is warm), roll the dough into a circle 1/4-inch thick. Using a biscuit cutter or other small round cutter, cut circles of dough. Heat an ungreased skillet or griddle over medium heat (on my electric griddle I preheated to 300 degrees). Fry the cakes for about 2 minutes on the first side and an additional 1 1/2 minutes on the second, or until both sides are golden brown. As with pancakes, you’ll have to adjust the heat if you find the cakes are browned on the outside before they are thoroughly cooked in the middle. Repeat with the remaining dough. Keep the cakes warm in a 200 degree oven until ready to serve. Sprinkle with granulated sugar or cinnamon-sugar before serving, if desired.
(Source: www.melskitchencafe.com)
Glazed Poppyseed Bundt Cake
I get asked for the recipe every time I make this. Dickson even loves it, and he doesn't care much for sweets.
1 yellow cake mix
1 (3.5 oz) box of instant vanilla pudding
1 tablespoon poppyseeds
1/2 cup pinapple or orange juice (I used pineapple)
1/2 cup oil
1 cup sour cream (I use reduced fat)
4 eggs
Mix yellow cake mix, vanilla pudding and poppyseeds. Add juice, oil, and sour cream and mix. Add 4 eggs one at a time, mix well. Grease and flour a bundt pan. Bake at 350 degrees for 40-45 minutes (don’t overbake).
When the cake is about 10 minutes from being done start the glaze.
Glaze:
1 cup sugar
1/4 cup water
1/2 cup butter (1 cube)
Bring ingredients to a boil and keep bubbling until ready to pour over cake. You can either pour the glaze over the cake while it is in the pan or turn the cake out onto a cooling rack and pour the glaze over the cake that way. It is really like syrup that soaks in. (Some commenters have said that glazing the cake in the pan makes it hard to remove because the glaze gets sticky. I glazed it out of the pan and it worked great.) Give it a few minutes to soak in and then turn it out onto a cake plate. Optional: dust top of cake with powdered sugar.
(Source: www.melskitchencafe.com)
1 yellow cake mix
1 (3.5 oz) box of instant vanilla pudding
1 tablespoon poppyseeds
1/2 cup pinapple or orange juice (I used pineapple)
1/2 cup oil
1 cup sour cream (I use reduced fat)
4 eggs
Mix yellow cake mix, vanilla pudding and poppyseeds. Add juice, oil, and sour cream and mix. Add 4 eggs one at a time, mix well. Grease and flour a bundt pan. Bake at 350 degrees for 40-45 minutes (don’t overbake).
When the cake is about 10 minutes from being done start the glaze.
Glaze:
1 cup sugar
1/4 cup water
1/2 cup butter (1 cube)
Bring ingredients to a boil and keep bubbling until ready to pour over cake. You can either pour the glaze over the cake while it is in the pan or turn the cake out onto a cooling rack and pour the glaze over the cake that way. It is really like syrup that soaks in. (Some commenters have said that glazing the cake in the pan makes it hard to remove because the glaze gets sticky. I glazed it out of the pan and it worked great.) Give it a few minutes to soak in and then turn it out onto a cake plate. Optional: dust top of cake with powdered sugar.
(Source: www.melskitchencafe.com)
Chocolate Chip Cake
I had to make a dessert for a potluck at work, and I had forgotten about it until late the night before. I desperately needed to go grocery shopping, but didn't have time, so I had to find something I could make with the ingredients I had. I was a little worried that this wouldn't be up to par, but it was SO good! Everyone loved it and demanded the recipe (and that I make it at other work potlucks).
Cake Batter:
2 cups flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups sour cream
2/3 cup butter, softened
1 teaspoon vanilla
3 eggs
1/2 teaspoon baking soda
Middle & Top:
cinnamon sugar (I keep my cinnamon and sugar in a glass shaker so I didn’t measure exactly how much I used – a guesstimate would be 2 tablespoons for each layer)
1 bag chocolate chips, divided
Preheat oven to 350 degrees (325 if using a glass pan). Grease a 9 X 13 pan with cooking spray. In a large bowl combine all of the cake batter ingredients. Mix for 1 minute at low speed; mix 3 minutes at medium speed. Pour 1/2 of batter into greased pan. Generously sprinkle cinnamon and sugar over batter making sure to get the corners and then sprinkle with 1/2 bag of chocolate chips. Pour remaining cake batter on top and spread across bottom layer. Repeat with cinnamon and sugar and chocolate chips. Bake for 30-35 minutes or until a toothpick comes out with only a few crumbs (don’t overbake or cake will be dry!).
(Source: www.melskitchencafe.com)
Cake Batter:
2 cups flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups sour cream
2/3 cup butter, softened
1 teaspoon vanilla
3 eggs
1/2 teaspoon baking soda
Middle & Top:
cinnamon sugar (I keep my cinnamon and sugar in a glass shaker so I didn’t measure exactly how much I used – a guesstimate would be 2 tablespoons for each layer)
1 bag chocolate chips, divided
Preheat oven to 350 degrees (325 if using a glass pan). Grease a 9 X 13 pan with cooking spray. In a large bowl combine all of the cake batter ingredients. Mix for 1 minute at low speed; mix 3 minutes at medium speed. Pour 1/2 of batter into greased pan. Generously sprinkle cinnamon and sugar over batter making sure to get the corners and then sprinkle with 1/2 bag of chocolate chips. Pour remaining cake batter on top and spread across bottom layer. Repeat with cinnamon and sugar and chocolate chips. Bake for 30-35 minutes or until a toothpick comes out with only a few crumbs (don’t overbake or cake will be dry!).
(Source: www.melskitchencafe.com)
Butternut Squash with Cumin Couscous
1 butternut squash (2 pounds)
2 tablespoons olive oil
1 large yellow onion, diced
2 cloves garlic, finely chopped
1/4 teaspoon cayenne
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon ground cumin
1 cup canned diced tomatoes
1 32-ounce container vegetable broth
1 15.5-ounce can chickpeas, drained
2 teaspoons kosher salt
1 1/2 cups couscous
2 tablespoons chopped fresh flat-leaf parsley leaves
1/4 cup almonds, chopped
Halve and peel the squash. Remove the seeds and cut the squash into 1-inch chunks. Heat the oil over medium heat. Add the onion and cook for 5 minutes. Add the garlic, cayenne, cinnamon, nutmeg, and 1/2 teaspoon of the cumin and cook for 1 minute. Stir in the squash, tomatoes, broth, chickpeas, and 1 1/2 teaspoons of the salt. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Uncover and cook until the squash is tender, 15 to 20 minutes.
Meanwhile, in a medium saucepan, bring 1 1/2 cups water and the remaining cumin and salt to a boil. Stir in the couscous. Cover, remove from heat, and let stand for 5 to 10 minutes. Fluff with a fork.
Divide the couscous among individual bowls and ladle the squash over the top. Sprinkle with the parsley and almonds.
(Source: www.realsimple.com) (slightly adapted)
2 tablespoons olive oil
1 large yellow onion, diced
2 cloves garlic, finely chopped
1/4 teaspoon cayenne
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon ground cumin
1 cup canned diced tomatoes
1 32-ounce container vegetable broth
1 15.5-ounce can chickpeas, drained
2 teaspoons kosher salt
1 1/2 cups couscous
2 tablespoons chopped fresh flat-leaf parsley leaves
1/4 cup almonds, chopped
Halve and peel the squash. Remove the seeds and cut the squash into 1-inch chunks. Heat the oil over medium heat. Add the onion and cook for 5 minutes. Add the garlic, cayenne, cinnamon, nutmeg, and 1/2 teaspoon of the cumin and cook for 1 minute. Stir in the squash, tomatoes, broth, chickpeas, and 1 1/2 teaspoons of the salt. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Uncover and cook until the squash is tender, 15 to 20 minutes.
Meanwhile, in a medium saucepan, bring 1 1/2 cups water and the remaining cumin and salt to a boil. Stir in the couscous. Cover, remove from heat, and let stand for 5 to 10 minutes. Fluff with a fork.
Divide the couscous among individual bowls and ladle the squash over the top. Sprinkle with the parsley and almonds.
(Source: www.realsimple.com) (slightly adapted)
Butternut Squash Flatbread With Cheddar & Pinenuts
I'll admit, this sounds weird. I first experienced this recipe when our friend made it for us as a sidedish to dinner. It was awesome!
1 pound store-bought pizza dough, thawed if frozen
cornmeal for the pan
1 pound butternut squash—peeled, seeded, and sliced 1/4 inch thick
1/2 red onion, thinly sliced
1/4 cup pine nuts
1 tablespoon fresh thyme leaves
2 tablespoons olive oil
kosher salt and black pepper
1 1/2 cups grated extra-sharp Cheddar (6 ounces)
Heat oven to 425° F. Shape the dough into a large oval and place on a cornmeal-dusted baking sheet. In a large bowl, toss the squash, onion, pine nuts, thyme, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Scatter over the dough and sprinkle with the cheese. Bake until golden brown and crisp, 20 to 25 minutes. Toss the remaining tablespoon of oil and ¼ teaspoon each salt and pepper. Serve with the flat bread.
(Source: www.realsimple.com)
1 pound store-bought pizza dough, thawed if frozen
cornmeal for the pan
1 pound butternut squash—peeled, seeded, and sliced 1/4 inch thick
1/2 red onion, thinly sliced
1/4 cup pine nuts
1 tablespoon fresh thyme leaves
2 tablespoons olive oil
kosher salt and black pepper
1 1/2 cups grated extra-sharp Cheddar (6 ounces)
Heat oven to 425° F. Shape the dough into a large oval and place on a cornmeal-dusted baking sheet. In a large bowl, toss the squash, onion, pine nuts, thyme, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Scatter over the dough and sprinkle with the cheese. Bake until golden brown and crisp, 20 to 25 minutes. Toss the remaining tablespoon of oil and ¼ teaspoon each salt and pepper. Serve with the flat bread.
(Source: www.realsimple.com)
Cookie Dough Topped Brownies
As you eat these, you will feel your arteries begin to slowly close off. But they are so good, you probably won't mind.
Brownie Layer:
1 12-ounce bag semi-sweet chocolate chips
1 cup (2 cubes) butter
1 1/2 cups sugar
1/2 teaspoon salt
4 large eggs at room temperature
1 1/2 cups flour
Preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar. Then add eggs, blending fully one at a time. Add flour and salt and beat until air bubbles form in the batter. Pour into a greased 9 X 13-inch pan. Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.
Cool completely and then top with the cookie dough layer.
Cookie Dough Layer:
1/2 cup (1 cube) butter, softened
1/2 cup dark brown Sugar
1/4 cup granulated sugar
3 tablespoons milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
pinch of salt
1 cup semisweet chocolate chips
In a small bowl, cream butter and sugars until light and fluffy. Beat in milk and vanilla. Gradually add flour and salt. Stir in chocolate chips. Drop by tablespoonfuls over cooled brownies; carefully spread over top (this can be tricky but I found the best way is to slightly wet my hands and pat the dough down gently so it doesn’t pull up the brownies). Cut into squares. Store in the refrigerator.
(Source: www.melskitchencafe.com)
Brownie Layer:
1 12-ounce bag semi-sweet chocolate chips
1 cup (2 cubes) butter
1 1/2 cups sugar
1/2 teaspoon salt
4 large eggs at room temperature
1 1/2 cups flour
Preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar. Then add eggs, blending fully one at a time. Add flour and salt and beat until air bubbles form in the batter. Pour into a greased 9 X 13-inch pan. Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.
Cool completely and then top with the cookie dough layer.
Cookie Dough Layer:
1/2 cup (1 cube) butter, softened
1/2 cup dark brown Sugar
1/4 cup granulated sugar
3 tablespoons milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
pinch of salt
1 cup semisweet chocolate chips
In a small bowl, cream butter and sugars until light and fluffy. Beat in milk and vanilla. Gradually add flour and salt. Stir in chocolate chips. Drop by tablespoonfuls over cooled brownies; carefully spread over top (this can be tricky but I found the best way is to slightly wet my hands and pat the dough down gently so it doesn’t pull up the brownies). Cut into squares. Store in the refrigerator.
(Source: www.melskitchencafe.com)
Banana Bars
I love banana bread. These bars are sort of like banana bread, but you get more (or at least it's spread out in a bigger pan, so it seems that way....). I took these to work for a potluck, and they were inhaled quickly by all in attendance. They're good.
½ cup butter, softened
1 ½ cups white sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
1 cup mashed ripe bananas (about three ripe bananas)
Frost with cream cheese frosting (is there any other kind! :) )
Preheat the oven to 350 degrees. Grease a 10 x 15 inch jellyroll pan or one 9X13 pan and an additional 8X8 pan. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt in a medium bowl; stir into the batter. Mix in the mashed banana. Spread evenly into the prepared pan(s). Bake for 20to 25 minutes, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting.
(Source: www.melskitchencafe.com)
½ cup butter, softened
1 ½ cups white sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
1 cup mashed ripe bananas (about three ripe bananas)
Frost with cream cheese frosting (is there any other kind! :) )
Preheat the oven to 350 degrees. Grease a 10 x 15 inch jellyroll pan or one 9X13 pan and an additional 8X8 pan. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt in a medium bowl; stir into the batter. Mix in the mashed banana. Spread evenly into the prepared pan(s). Bake for 20to 25 minutes, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting.
(Source: www.melskitchencafe.com)
Balsamic Black Bean Salsa
I've been looking for a simple, yummy dip for chips. This is it. Super easy. Super yummy. Be sure to drain the extra "juice" before you serve it, or it will be really watery.
1 (15 ounce) can black beans, drained and rinsed well
1 (15 ounce) can whole kernel corn, drained well
½ medium onion finely diced (about 1/3 cup)
½ cup finely chopped fresh cilantro
1 (7 oz.) can salsa verde (I used Herdez brand)
Juice of 1 lime
½ teaspoon cumin
¼ cup balsamic vinegar
Salt and pepper to taste
Mix all of the ingredients together in a medium bowl and cover with plastic wrap. Let the salsa marinate for a few hours (or overnight before serving). Drain most of the liquid from the salsa before serving. Serve with tortilla chips.
(Source: www.melskitchencafe.com)
1 (15 ounce) can black beans, drained and rinsed well
1 (15 ounce) can whole kernel corn, drained well
½ medium onion finely diced (about 1/3 cup)
½ cup finely chopped fresh cilantro
1 (7 oz.) can salsa verde (I used Herdez brand)
Juice of 1 lime
½ teaspoon cumin
¼ cup balsamic vinegar
Salt and pepper to taste
Mix all of the ingredients together in a medium bowl and cover with plastic wrap. Let the salsa marinate for a few hours (or overnight before serving). Drain most of the liquid from the salsa before serving. Serve with tortilla chips.
(Source: www.melskitchencafe.com)
Honey Mustard Chicken
4 boneless, skinless chicken breasts, thawed and tenderized slightly (if they are overly thick, slice them in half)
1/3 cup butter, melted
1/3 cup honey
2 Tablespoons mustard (I used the basic yellow mustard since my husband is not a fan of Dijon mustard, but I bet it would be tasty with either)
1/4 teaspoon salt
Pre-heat oven to 350. Place chicken in shallow baking pan. In a small bowl, combine butter, honey, mustard and salt and whisk well. Pour over chicken. Bake for 45 minutes to an hour, basting every 15 minutes.
(Source: www.melskitchencafe.com)
1/3 cup butter, melted
1/3 cup honey
2 Tablespoons mustard (I used the basic yellow mustard since my husband is not a fan of Dijon mustard, but I bet it would be tasty with either)
1/4 teaspoon salt
Pre-heat oven to 350. Place chicken in shallow baking pan. In a small bowl, combine butter, honey, mustard and salt and whisk well. Pour over chicken. Bake for 45 minutes to an hour, basting every 15 minutes.
(Source: www.melskitchencafe.com)
BBQ Chicken Pasta
I was a bit hesitant about mixing BBQ sauce with pasta, but this was a big hit at my house. Jada and Zoie both had multiple servings, and there wasn't much leftover to take for lunch the next day.
1 tablespoon extra-virgin olive oil
2 boneless skinless chicken breasts, cut into bite-size chunks
1 red onion, diced
3 cups water
2 1/2 cups chicken broth
1/2 teaspoon salt
12 ounces penne pasta
2/3 cup barbecue sauce
1/3 cup sour cream
1/2 cup shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese
In a large 12-inch nonstick skillet heat the olive oil over medium heat (you could also use a large pot if you don’t have a skillet this big). When hot, add the chicken and onions and saute, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken and onions to a plate and set aside.
In the same skillet, add the water, chicken broth, penne and salt. Bring to a boil and simmer for 12 to 15 minutes, until the liquid is almost absorbed, the pasta is tender and the mixture is thick and syrupy. Stir in the barbecue sauce and sour cream. Once mixed, add in the reserved chicken, onions and shredded cheese. Stir to combine and cook until everything is heated through.
Serve immediately and garnish with additional red or green onions and shredded cheese.
(Source: www.melskitchencafe.com)
1 tablespoon extra-virgin olive oil
2 boneless skinless chicken breasts, cut into bite-size chunks
1 red onion, diced
3 cups water
2 1/2 cups chicken broth
1/2 teaspoon salt
12 ounces penne pasta
2/3 cup barbecue sauce
1/3 cup sour cream
1/2 cup shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese
In a large 12-inch nonstick skillet heat the olive oil over medium heat (you could also use a large pot if you don’t have a skillet this big). When hot, add the chicken and onions and saute, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken and onions to a plate and set aside.
In the same skillet, add the water, chicken broth, penne and salt. Bring to a boil and simmer for 12 to 15 minutes, until the liquid is almost absorbed, the pasta is tender and the mixture is thick and syrupy. Stir in the barbecue sauce and sour cream. Once mixed, add in the reserved chicken, onions and shredded cheese. Stir to combine and cook until everything is heated through.
Serve immediately and garnish with additional red or green onions and shredded cheese.
(Source: www.melskitchencafe.com)
Baked Southwest Egg Rolls With Chipotle Dipping Sauce
I will probably say this about most things (the fact is, I LOVE good food), but these are REALLY good. I was a bit skeptical about the spinach situation, because I'm not a fan of cooked spinach, but I honestly didn't taste it (but still got the nutritional value out of it!). I really liked the crisp tortillas that came from baking them, as opposed to the soft tortilla that comes with burritos and such, and the dipping sauce made a good thing even better.
Rolls:
1 tablespoon olive oil
1 medium yellow or red onion, diced
2 cloves garlic, finely minced
3 (about 1 1/2 pounds) boneless, skinless chicken breasts, cubed
1 green or red pepper, diced small
1 jalapeno pepper, membranes removed, seeded and finely minced or 4 pickled jalapeno rounds from the jar
1 can black beans, rinsed and drained
10 ounces frozen, chopped spinach, defrosted and liquid squeezed out (wringing through a kitchen towel works great)
1 cup frozen corn
1 teaspoon cumin
1 teaspoon chili powder
1/4 cup freshly chopped cilantro
1/2 teaspoon salt
1/2 teaspoon pepper
2-3 cups shredded cheese, such as Monterey Jack, Pepper Jack or Cheddar
2-3 dozen small, fajita-size flour tortillas
Chipotle Dipping Sauce:
1 cup sour cream
1/4 cup salsa
1 teaspoon minced chipotle chiles in adobo sauce (if you are opening a new can to only use 1 teaspoon, freeze the remainder in a freezer-safe ziploc bag and pull out and thaw as needed)
Preheat the oven to 400 degrees. Line two rimmed baking sheets with foil and lightly grease with cooking spray. Set aside.
In a small bowl, combine the dipping sauce ingredients. Mix well and set aside or refrigerate until ready to serve.
In a large 12-inch nonstick skillet, heat the olive oil over medium heat. Add the onion and saute for 3-4 minutes until softened. Add the garlic and cook for about 30 seconds, stirring constantly. Add the cubed chicken breasts and peppers and cook over medium or medium-high heat, stirring occasionally, until the chicken is cooked through, about 5 minutes. Add the rinsed and drained black beans, spinach, corn, cilantro and seasonings. Mix well and cook until the mixture is heated through. Add the cheese and stir well, cooking, until the mixture is hot and cheese is mostly melted.
Warm the tortillas. I place 5-6 between two damp paper towels and microwave for about 45 seconds. Place some of the filling on each tortilla and roll up tightly, egg-roll style, folding in the edges. Place seam side down on the prepared baking sheets (secure with a toothpick if needed).
Bake at 400 degrees for 15 minutes, until the rolls are lightly browned and heated through. Serve immediately with dipping sauce.
(Source: www.melskitchencafe.com)
Rolls:
1 tablespoon olive oil
1 medium yellow or red onion, diced
2 cloves garlic, finely minced
3 (about 1 1/2 pounds) boneless, skinless chicken breasts, cubed
1 green or red pepper, diced small
1 jalapeno pepper, membranes removed, seeded and finely minced or 4 pickled jalapeno rounds from the jar
1 can black beans, rinsed and drained
10 ounces frozen, chopped spinach, defrosted and liquid squeezed out (wringing through a kitchen towel works great)
1 cup frozen corn
1 teaspoon cumin
1 teaspoon chili powder
1/4 cup freshly chopped cilantro
1/2 teaspoon salt
1/2 teaspoon pepper
2-3 cups shredded cheese, such as Monterey Jack, Pepper Jack or Cheddar
2-3 dozen small, fajita-size flour tortillas
Chipotle Dipping Sauce:
1 cup sour cream
1/4 cup salsa
1 teaspoon minced chipotle chiles in adobo sauce (if you are opening a new can to only use 1 teaspoon, freeze the remainder in a freezer-safe ziploc bag and pull out and thaw as needed)
Preheat the oven to 400 degrees. Line two rimmed baking sheets with foil and lightly grease with cooking spray. Set aside.
In a small bowl, combine the dipping sauce ingredients. Mix well and set aside or refrigerate until ready to serve.
In a large 12-inch nonstick skillet, heat the olive oil over medium heat. Add the onion and saute for 3-4 minutes until softened. Add the garlic and cook for about 30 seconds, stirring constantly. Add the cubed chicken breasts and peppers and cook over medium or medium-high heat, stirring occasionally, until the chicken is cooked through, about 5 minutes. Add the rinsed and drained black beans, spinach, corn, cilantro and seasonings. Mix well and cook until the mixture is heated through. Add the cheese and stir well, cooking, until the mixture is hot and cheese is mostly melted.
Warm the tortillas. I place 5-6 between two damp paper towels and microwave for about 45 seconds. Place some of the filling on each tortilla and roll up tightly, egg-roll style, folding in the edges. Place seam side down on the prepared baking sheets (secure with a toothpick if needed).
Bake at 400 degrees for 15 minutes, until the rolls are lightly browned and heated through. Serve immediately with dipping sauce.
(Source: www.melskitchencafe.com)
Asian Chicken Wraps
These wraps are super easy and super delicious. The leftovers aren't very good though; I solve that problem by making sure there aren't any!
Chicken:
2 tablespoons low-sodium soy sauce
1 ½ tablespoons rice vinegar
2 teaspoons cornstarch
3 (about 1 1/2 pounds) boneless, skinless chicken breasts, cut into thin, 1/2-inch, strips
1 tablespoon olive oil
Vegetables:
1 tablespoon olive oil
8 ounces cups sliced white button mushrooms
3 green onions, white and green parts, chopped
2 garlic cloves, finely minced
4 cups sliced cabbage or coleslaw mix
2 tablespoons low-sodium soy sauce
2 tablespoons hoisin sauce
4-6 soft wrap breads or flour tortillas, slightly warmed
For the chicken, mix the soy sauce, rice vinegar and cornstarch in a small bowl. Add the chicken strips and mix to thoroughly coat the chicken. Heat the oil in a large skillet over medium heat. Add the chicken and cook, stirring often until it is cooked through, about 4-5 minutes. Transfer to a plate and set aside.
For the vegetables, heat the oil in the same skillet over medium heat. Add the mushrooms and cook, stirring often, until they begin to brown, about 3 minutes. Stir in the green onions and the garlic, and cook until the garlic is fragrant, about 30 seconds. Stir in the coleslaw mix or cabbage and soy sauce. Add the chicken. Cook, stirring often, until the coleslaw is slightly wilted but still has a bit of crunch, and the mixture is heated through, about 3 minutes. Stir in the hoisin sauce. Serve immediately, rolling up the mixture in soft wrap bread or flour tortillas.
(Source: www.melskitchencafe.com)
Chicken:
2 tablespoons low-sodium soy sauce
1 ½ tablespoons rice vinegar
2 teaspoons cornstarch
3 (about 1 1/2 pounds) boneless, skinless chicken breasts, cut into thin, 1/2-inch, strips
1 tablespoon olive oil
Vegetables:
1 tablespoon olive oil
8 ounces cups sliced white button mushrooms
3 green onions, white and green parts, chopped
2 garlic cloves, finely minced
4 cups sliced cabbage or coleslaw mix
2 tablespoons low-sodium soy sauce
2 tablespoons hoisin sauce
4-6 soft wrap breads or flour tortillas, slightly warmed
For the chicken, mix the soy sauce, rice vinegar and cornstarch in a small bowl. Add the chicken strips and mix to thoroughly coat the chicken. Heat the oil in a large skillet over medium heat. Add the chicken and cook, stirring often until it is cooked through, about 4-5 minutes. Transfer to a plate and set aside.
For the vegetables, heat the oil in the same skillet over medium heat. Add the mushrooms and cook, stirring often, until they begin to brown, about 3 minutes. Stir in the green onions and the garlic, and cook until the garlic is fragrant, about 30 seconds. Stir in the coleslaw mix or cabbage and soy sauce. Add the chicken. Cook, stirring often, until the coleslaw is slightly wilted but still has a bit of crunch, and the mixture is heated through, about 3 minutes. Stir in the hoisin sauce. Serve immediately, rolling up the mixture in soft wrap bread or flour tortillas.
(Source: www.melskitchencafe.com)
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