1 pkg (18.25 oz) chocolate cake mix (or any kind of cake mix. Be creative!)
1/2 cup butter, softened
2 eggs
1 cup chocolate chips
Preheat oven to 350 degrees.
In a medium bowl stir together the cake mix, butter, and eggs until smooth and well blended. Mix in the chocolate chips. Drop by spoonfuls onto ungreased cookie sheets.
Bake for 8-10 minutes. Allow to cool for five minutes on the baking sheet before moving to a wire rack to cool completely.
(Source: AllRecipes.com; http://allrecipes.com/recipe/cake-mix-cookies-viii/detail.aspx?event8=1&prop24=SR_Title&e11=cake%20mix%20cookies&e8=Quick%20Search&event10=1&e13=A%3aSearch%20Results-List%28control%29&e7=Home%20Page)
Tuesday, January 29, 2013
Pad Kee Mow (Drunkards Noodles)
1/4 cup rice vinegar
1/4 cup fish sauce
1/2 small lime, juiced
1 Tlbs palm sugar
1 Tbls red pepper flakes
1 tsp ground black pepper
2 boneless, skinless chicken breast halves, thinly sliced
1 pkg (16oz) fresh rice noodles
warm water, as needed
3 Tbls vegetable oil
4 cloves garlic, finely chopped
1/2 yellow onion, sliced
1/2 cup oyster sauce
2 Tbls soy sauce
1 red bell pepper, sliced
2 small tomatoes, seeded and sliced
4 green onions, chopped
2 cups fresh Thai basil leaves
Whisk together rice vinegar, fish sauce, lime juice, palm sugar, red pepper flakes, and black pepper in a large bowl.
Marinate chicken in rice vinegar mixture; set aside while preparing remaining ingredients.
Separate rice noodles in warm water, about five minutes; drain.
Heat the vegetable oil in a large skillet or wok over medium heat. Cook and stir the garlic and onion in the hot oil until the onion is soft and translucent, about five minutes.
Increase heat to medium-high. Stir chicken and marinade into onion mixture; cook and stir until chicken is no longer pink in the center and sauce begins to thicken, 7-10 minutes.
Stir rice noodles, oyster sauce, soy sauce, red bell pepper, tomatoes, green onion, and basil leaves into the chicken mixture; cook and stir until sauce is evenly distributed and noodles are tender, five minutes more.
(Source: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=220443&origin=detail&servings=6&metric=false)
1/4 cup fish sauce
1/2 small lime, juiced
1 Tlbs palm sugar
1 Tbls red pepper flakes
1 tsp ground black pepper
2 boneless, skinless chicken breast halves, thinly sliced
1 pkg (16oz) fresh rice noodles
warm water, as needed
3 Tbls vegetable oil
4 cloves garlic, finely chopped
1/2 yellow onion, sliced
1/2 cup oyster sauce
2 Tbls soy sauce
1 red bell pepper, sliced
2 small tomatoes, seeded and sliced
4 green onions, chopped
2 cups fresh Thai basil leaves
Whisk together rice vinegar, fish sauce, lime juice, palm sugar, red pepper flakes, and black pepper in a large bowl.
Marinate chicken in rice vinegar mixture; set aside while preparing remaining ingredients.
Separate rice noodles in warm water, about five minutes; drain.
Heat the vegetable oil in a large skillet or wok over medium heat. Cook and stir the garlic and onion in the hot oil until the onion is soft and translucent, about five minutes.
Increase heat to medium-high. Stir chicken and marinade into onion mixture; cook and stir until chicken is no longer pink in the center and sauce begins to thicken, 7-10 minutes.
Stir rice noodles, oyster sauce, soy sauce, red bell pepper, tomatoes, green onion, and basil leaves into the chicken mixture; cook and stir until sauce is evenly distributed and noodles are tender, five minutes more.
(Source: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=220443&origin=detail&servings=6&metric=false)
Thursday, January 24, 2013
Creamy Chicken Taquitos
You should have these for dinner. Today. Quick, easy, and full of flavor! We had them for dinner, but they'd work for an appetizer as well.
1/3 c (3 oz) cream cheese
1/4 c green salsa
1 Tbls fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp garlic powder
3 Tbls chopped cilantro
2 Tbls sliced green onions
2 c shredded cooked chicken
1 c grated pepperjack
corn or flour tortillas
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Serve with a side of sour cream, salsa, and/or black beans.
(Source: Our Best Bites; http://www.ourbestbites.com/
1/3 c (3 oz) cream cheese
1/4 c green salsa
1 Tbls fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp garlic powder
3 Tbls chopped cilantro
2 Tbls sliced green onions
2 c shredded cooked chicken
1 c grated pepperjack
corn or flour tortillas
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Serve with a side of sour cream, salsa, and/or black beans.
(Source: Our Best Bites; http://www.ourbestbites.com/
Monday, January 21, 2013
Spicy Vegetarian Chili
Submitted by Thomas:
Our ward has an annual chili cook-off, with three categories: most original, spiciest, and best overall. When we moved here, I won most original with my chicken and black bean chili. This year, I won spiciest.
Mine was the only vegetarian chili (and there are enough meat-a-tarians in the ward that a meatless chili could never win best overall), but there were several non-members invited, some of whom were vegetarian, so I'm glad I did it this way.
The original recipe is quite toned down, but very good, and I've included it below.
1 lb eggplant, cubed (1")
2 yellow onions, chopped
3 cloves garlic, minced
2 medium zucchini, chopped
2 large red bell peppers, cored, seeded, diced
1–2 jalapeño peppers
1 28-oz. can Italian tomatoes, coarsely chopped, including liquid (or 2 lbs fresh plum tomatoes, peeled and chopped)
1 Tbs ground cumin
1–2 Tbsp chili powder
2 T chopped fresh oregano or 2t dried
1 tsp coriander*
1½ cup cooked white beans (1 15oz can, drained, rinsed)
1½ cup cooked kidney beans (1 15oz can, drained, rinsed)
Zest of one lemon
3 Tbsp lemon juice
1 tsp sugar
⅓ cup chopped fresh cilantro (or parsley)
Olive oil
Salt and freshly ground black pepper, to taste
* Original recipe calls for fennel seeds rather than coriander, and (as done here) is light on chili peppers
** For less spicy chili, seed jalapeños. For spicier chili (and to be honest, two seeded jalapeños isn't enough for a decent chili), keep seeds, and add combination of several jalapeño, serrano, red chili, and/or habanero peppers. (Which is how I won spiciest. Well, that and some marketing; calling it "Napalm Chili" and adding a warning sign to the front of the pot won me several votes from wimps who don't eat spicy food.)
Instructions
1. Preheat oven to 350°F. Scatter eggplant cubes in a shallow roasting pan and slather w/ 2 Tbs olive oil. Cover with foil & bake for ~30 min, stirring once. Remove from the oven and set aside.
2. In a large (5-6 quart) thick-bottomed Dutch oven, heat 3 Tbs olive oil on medium heat. Add onions, cook until translucent (~4 min). Add garlic and cook until fragrant (~1 min). Add red bell peppers, zucchini, and jalapeño chili peppers (and other peppers, if used). Cook for about 5 more min, stirring occasionally.
3. Add tomatoes, along with any liquid (if using canned). Add oregano, cumin, chili powder & coriander. Stir in the eggplant cubes. Simmer ~20 min over low heat.
4. Add white beans & kidney beans, lemon zest, lemon juice, sugar, and chopped cilantro. Salt and pepper to taste. (For hotter chili, also add white pepper and/or red pepper flakes.) Simmer ~5 min.
Serve w/ blue corn chips, sour cream (or greek yogurt), grated cheddar cheese, and chopped green onions. Serves 8-10.
Source: Adapted from http://www.simplyrecipes.com/
(Submitted by Thomas)
Carol's Cinnamon Waffles
I don't know Carol. But she invented some rather delicious waffles. The combination of the brown sugar and cinnamon made them just sweet enough, but not too sweet. Perfect with a dollop of maple syrup, or fruit and whipped cream.
2 cups flour
1/4 cup sugar
1/2 cup brown sugar
2 1/2 tsp cinnamon
4 tsp baking powder
1/4 tsp salt
1 3/4 cup milk
1/2 cup vegetable oil
1 tsp vanilla
2 egg whites
Whisk flour, sugar, brown sugar, cinnamon, baking poder, and salt in a bowl until no lumps remain.
Add milk, vegetable oil, and vanilla, and mix until combined.
Beat egg whites until foamy in a large mixing bowl, until soft peaks form. Fold beaten egg whites into the batter.
Prehead waffle iron and coat with cooking spray. Pour batter onto waffle iron in batches and cook until crisp and golden brown (about two minutes).
(Source: All Recipes: http://allrecipes.com/recipe/carols-cinnamon-waffles/detail.aspx?event8=1&prop24=SR_Title&e11=cinnamon%20waffles&e8=Quick%20Search&event10=1&e7=Home%20Page)
2 cups flour
1/4 cup sugar
1/2 cup brown sugar
2 1/2 tsp cinnamon
4 tsp baking powder
1/4 tsp salt
1 3/4 cup milk
1/2 cup vegetable oil
1 tsp vanilla
2 egg whites
Whisk flour, sugar, brown sugar, cinnamon, baking poder, and salt in a bowl until no lumps remain.
Add milk, vegetable oil, and vanilla, and mix until combined.
Beat egg whites until foamy in a large mixing bowl, until soft peaks form. Fold beaten egg whites into the batter.
Prehead waffle iron and coat with cooking spray. Pour batter onto waffle iron in batches and cook until crisp and golden brown (about two minutes).
(Source: All Recipes: http://allrecipes.com/recipe/carols-cinnamon-waffles/detail.aspx?event8=1&prop24=SR_Title&e11=cinnamon%20waffles&e8=Quick%20Search&event10=1&e7=Home%20Page)
Wednesday, January 16, 2013
Baked Tilapia with Ginger & Cilantro
We love fish, but I hate cooking it (and thus, eating it) the same way all the time. This recipe was a different flavor than I'd ever had with fish, and we LOVED it!
4-6 tilapia fillets (about 2 lbs)
1 jalapeno pepper, seeded and chopped
4 garlic cloves
2 Tbls grated ginger (from about a 2 inch piece that has been peeled)
4 Tbls low sodium soy sauce
1/3 cup chicken broth
2 tsp sesame oil
2/3 cup chopped cilantro
chopped green onions for garnish
extra cilantro for garnish
Preheat the oven to 475 degrees. Pat the tilapia fillets dry and season lightly with salt and pepper on both sides. Place the fish in a glass or ceramic baking dish.
Place the jalapenos, garlic, ginger, soy sauce, broth, sesame oil and cilantro in a blender. Pulse until blended. You can leave it as coarse or finely chopped as you like. Pour the sauce over the fish and rub the sauce into the fish lightly. Bake for 9-11 minutes until the fish flakes easily and is cooked through. Using a spatula, scoop the fish out of the pan and place on a plate or platter. Drizzle some of the extra sauce over the top and serve immediately.
(Source: Mels Kitchen Cafe; http://www.melskitchencafe.com/2013/01/baked-tilapia-with-ginger-and-cilantro.html)
4-6 tilapia fillets (about 2 lbs)
1 jalapeno pepper, seeded and chopped
4 garlic cloves
2 Tbls grated ginger (from about a 2 inch piece that has been peeled)
4 Tbls low sodium soy sauce
1/3 cup chicken broth
2 tsp sesame oil
2/3 cup chopped cilantro
chopped green onions for garnish
extra cilantro for garnish
Preheat the oven to 475 degrees. Pat the tilapia fillets dry and season lightly with salt and pepper on both sides. Place the fish in a glass or ceramic baking dish.
Place the jalapenos, garlic, ginger, soy sauce, broth, sesame oil and cilantro in a blender. Pulse until blended. You can leave it as coarse or finely chopped as you like. Pour the sauce over the fish and rub the sauce into the fish lightly. Bake for 9-11 minutes until the fish flakes easily and is cooked through. Using a spatula, scoop the fish out of the pan and place on a plate or platter. Drizzle some of the extra sauce over the top and serve immediately.
(Source: Mels Kitchen Cafe; http://www.melskitchencafe.com/2013/01/baked-tilapia-with-ginger-and-cilantro.html)
Thursday, January 3, 2013
Smothered Pork Chops
- 1 cup all-purpose flour
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 teaspoon cayenne
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 pork chops, 3/4-inch thick, bone-in
- 1/4 cup olive oil
- 1 cup chicken broth
- 1/2 cup buttermilk
- Chopped fresh flat-leaf parsley, for garnish
Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.
(Source: Food Network/Tyler Florence: http://www.foodnetwork.com/recipes/tyler-florence/smothered-pork-chops-recipe/index.html)
Chocolate Chip Cookie Ice Cream Cake
1 (18 ounce) package small chocolate chip cookies (I used Oreos)
Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.
(Source: All Recipes: http://allrecipes.com/recipe/chocolate-chip-cookie-ice-cream-cake/detail.aspx?event8=1&prop24=SR_Title&e11=ice%20cream%20cake&e8=Quick%20Search&event10=1&e7=Home%20Page)
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