1 pound ground chicken
1/2 cup chopped fresh cilantro
1 Tbls soy sauce
1 Tbls garlic powder
1 tsp lime juice (optional)
1 tsp ground ginger
1 Tbls ground black pepper
cooking spray
hamburger buns
1 avocado - peeled, pitted, and sliced (optional)
1/4 cup ranch dressing, or to taste (optional)
Mix ground chicken, cilantro, soy sauce, garlic powder, lime juice, ground ginger, and ground black pepper together in a large bowl.
Form the mixture into 4 patties.
Prepare a skillet with cooking spray and place over medium heat.
Cook burgers in the hot skillet until cooked through and no longer pink in the middle, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
Serve on hamburger buns with slices of avocado and a 1 tablespoon ranch dressing.
(Source: AllRecipes: http://allrecipes.com/recipe/cilantro-chicken-burgers-with-avocado/)
Tuesday, March 18, 2014
Dessert Wontons
I made these one night for some ladies coming over for Book Club. I made them on a whim, because I had all the ingredients, and it sounded fun and different. They were a HUGE hit!
won-ton wrappers
fillings (so many options: cream cheese w/strawberry jam, Nutella & banana, etc.)
vegetable oil - for frying
Lay down some won-ton squares and pop some filling into them.
Here's where you use your creativity - you can use a spoonful of Nutella with a banana, a little peanut butter and a few chocolate chips, a slice of banana and some cinnamon sugar, etc. I took a big scoop of cream cheese and microwaved it until it was easy to stir. I added a couple spoonfuls of powdered sugar and a few drops of almond extract. In each wonton I put in about a teaspoon of the cream cheese mixture and a little dollop of raspberry jam. (I also made some Nutella/banana ones. Amazing.)
To seal, dip your finger in water and brush it along all 4 edges of the wonton skin. Place the top piece on and press firmly to seal.
Fry in a pan with vegetable oil according to package directions. It’s usually about 375 degrees. You can test it by dipping the edge of the wonton in and seeing if it bubbles up quickly. After they are golden brown (it just takes a few seconds on each side) remove from oil, letting the excess drip off into the pan, and then immediately place in a bowl of cinnamon sugar and coat on all sides.
(Source: Our Best Bites: http://www.ourbestbites.com/2010/01/dessert-wontons/)
won-ton wrappers
fillings (so many options: cream cheese w/strawberry jam, Nutella & banana, etc.)
vegetable oil - for frying
Lay down some won-ton squares and pop some filling into them.
Here's where you use your creativity - you can use a spoonful of Nutella with a banana, a little peanut butter and a few chocolate chips, a slice of banana and some cinnamon sugar, etc. I took a big scoop of cream cheese and microwaved it until it was easy to stir. I added a couple spoonfuls of powdered sugar and a few drops of almond extract. In each wonton I put in about a teaspoon of the cream cheese mixture and a little dollop of raspberry jam. (I also made some Nutella/banana ones. Amazing.)
To seal, dip your finger in water and brush it along all 4 edges of the wonton skin. Place the top piece on and press firmly to seal.
Fry in a pan with vegetable oil according to package directions. It’s usually about 375 degrees. You can test it by dipping the edge of the wonton in and seeing if it bubbles up quickly. After they are golden brown (it just takes a few seconds on each side) remove from oil, letting the excess drip off into the pan, and then immediately place in a bowl of cinnamon sugar and coat on all sides.
(Source: Our Best Bites: http://www.ourbestbites.com/2010/01/dessert-wontons/)
Banana Muffins
Like a little nugget of banana bread in your mouth. YUM!
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 large bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup butter, melted
Preheat oven to 350 degrees F. Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
(Source: All Recipes: http://allrecipes.com/recipe/banana-muffins-ii/)
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 large bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup butter, melted
Preheat oven to 350 degrees F. Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
(Source: All Recipes: http://allrecipes.com/recipe/banana-muffins-ii/)
Zucchini Muffins
The perfect muffin - perfectly dense, perfectly sweet, perfectly delicious.
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
1 1/3 cup sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup walnuts (optional)
1 cup raisins or dried cranberries (optional)
Preheat the oven to 350°F. In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.
Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 16 muffins when I added craisins.
(Source: Simply Recipes: http://www.simplyrecipes.com/recipes/zucchini_muffins/)
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
1 1/3 cup sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup walnuts (optional)
1 cup raisins or dried cranberries (optional)
Preheat the oven to 350°F. In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.
Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 16 muffins when I added craisins.
(Source: Simply Recipes: http://www.simplyrecipes.com/recipes/zucchini_muffins/)
Brown Sugar Butterscotch Cookies
2 1/4 cups all-purpose Gold Medal flour
2 teaspoons baking soda
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup unsalted butter, at room temperature
1 1/4 cups dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup butterscotch chips
Extra dark brown sugar for rolling cookies, about 1/2 cup
Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set pan aside.
In a medium bowl, whisk together flour, baking soda, cornstarch, salt, and cinnamon. Set aside.
Place butter and dark brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 3 minutes. Turn off the mixer and scrape down the sides of the bowl with a spatula. Add the egg and vanilla. Beat on medium speed until combined.
With the mixer on low, slowly add the dry ingredients. Mix until the just combined. Stir in the butterscotch chips.
Form tablespoons size balls of cookie dough. Roll balls in brown sugar. Place on balls on prepared baking sheet, about 2 inches apart. Bake cookies for 10 to 12 minutes, or until lightly browned around the edges. Do not over bake. Cool on the pan for 2 minutes. Transfer cookies to a wire cooling rack and cool completely. Store in an air-tight container for up to 4 days.
(Source: Two Peas & Their Pod: http://www.twopeasandtheirpod.com/brown-sugar-butterscotch-cookies/)
Crash Hot Potatoes
A delicious and different way to make potatoes. We gobbled them all up.
12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.
(Source: The Pioneer Woman: http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/)
12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.
(Source: The Pioneer Woman: http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/)
Zucchini Herb Casserole
Simple, delicious, and not too much to clean up. Perfect.
1/3 cup uncooked long grain white rice
2/3 cup water
2 Tbls vegetable oil
1 1/2 pounds zucchini, cubed
1 cup sliced green onions
1 clove garlic, minced
1 1/4 tsp garlic salt
1 tsp basil
1 tsp sweet paprika
1 tsp dried oregano
1 1/2 cups seeded, chopped tomatoes
2 cups shredded sharp Cheddar cheese, divided
* I doubled the spices from what was in the original recipes (the doubled amount is shown above), because I like a lot of flavor. So you can add or subtract, based on personal preference.
** You could also add diced, cooked chicken to make it more hearty.
Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 8x8" casserole dish.
Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
Bake uncovered 20 minutes, or until cheese is melted and bubbly.
(adapted slightly from: http://allrecipes.com/recipe/zucchini-herb-casserole/)
1/3 cup uncooked long grain white rice
2/3 cup water
2 Tbls vegetable oil
1 1/2 pounds zucchini, cubed
1 cup sliced green onions
1 clove garlic, minced
1 1/4 tsp garlic salt
1 tsp basil
1 tsp sweet paprika
1 tsp dried oregano
1 1/2 cups seeded, chopped tomatoes
2 cups shredded sharp Cheddar cheese, divided
* I doubled the spices from what was in the original recipes (the doubled amount is shown above), because I like a lot of flavor. So you can add or subtract, based on personal preference.
** You could also add diced, cooked chicken to make it more hearty.
Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 8x8" casserole dish.
Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
Bake uncovered 20 minutes, or until cheese is melted and bubbly.
(adapted slightly from: http://allrecipes.com/recipe/zucchini-herb-casserole/)
Lemon Poppyseed Scones
2 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt (decrease or omit if using salted butter)
1 teaspoon poppy seeds
8 tablespoons unsalted butter (if using salted butter, cut down on salt)
1/2 cup full-fat sour cream
1 large egg
Zest of 1 lemon
GLAZE:
1/4 cup strained lemon juice
2 tablespoons melted butter
1 1/3 cup powdered sugar
Preheat oven to 400. Place baking rack in the middle-low position. Line a baking sheet with parchment or a Silpat and set aside.
In a medium bowl, combine the flour, sugar, baking powder, baking soda, salt, and poppy seeds. Add the lemon zest and whisk together again. Grate the frozen butter (a food processor makes that job super easy, but you can also just do it on a regular box grater). Toss the grated butter into the flour mixture and combine it with your fingers until it resembles coarse meal. Set aside.
In a small bowl, whisk together the sour cream and egg. Drizzle it over the flour mixture and then toss the mixture together with a fork until everything appears moistened. Gently press the dough into a ball–it will take some time and some parts of the dough will be more moist than other parts, but continue pressing together until it forms a ball.
Lightly flour a surface (you can use the lined baking sheet if you want) and place the dough on top of the floured surface. Press into an 8″ disc and cut into equal wedges with a butter knife. Separate the wedges and place them evenly on the baking sheet. Bake in the preheated oven for 15-17 minutes or until lightly golden. Remove from the oven and allow to cool.
While the scones are cooling, whisk together the glaze ingredients until smooth. Place in a Ziploc bag and drizzle over the scones. You can do it while they’re still warm so it spreads over the top and sides of the scone or you can wait until they’re completely cool and drizzle over the scones. Makes 8 scones.
(Source: Our Best Bites: http://www.ourbestbites.com/2012/02/lemon-poppy-seed-scones/)
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt (decrease or omit if using salted butter)
1 teaspoon poppy seeds
8 tablespoons unsalted butter (if using salted butter, cut down on salt)
1/2 cup full-fat sour cream
1 large egg
Zest of 1 lemon
GLAZE:
1/4 cup strained lemon juice
2 tablespoons melted butter
1 1/3 cup powdered sugar
Preheat oven to 400. Place baking rack in the middle-low position. Line a baking sheet with parchment or a Silpat and set aside.
In a medium bowl, combine the flour, sugar, baking powder, baking soda, salt, and poppy seeds. Add the lemon zest and whisk together again. Grate the frozen butter (a food processor makes that job super easy, but you can also just do it on a regular box grater). Toss the grated butter into the flour mixture and combine it with your fingers until it resembles coarse meal. Set aside.
In a small bowl, whisk together the sour cream and egg. Drizzle it over the flour mixture and then toss the mixture together with a fork until everything appears moistened. Gently press the dough into a ball–it will take some time and some parts of the dough will be more moist than other parts, but continue pressing together until it forms a ball.
Lightly flour a surface (you can use the lined baking sheet if you want) and place the dough on top of the floured surface. Press into an 8″ disc and cut into equal wedges with a butter knife. Separate the wedges and place them evenly on the baking sheet. Bake in the preheated oven for 15-17 minutes or until lightly golden. Remove from the oven and allow to cool.
While the scones are cooling, whisk together the glaze ingredients until smooth. Place in a Ziploc bag and drizzle over the scones. You can do it while they’re still warm so it spreads over the top and sides of the scone or you can wait until they’re completely cool and drizzle over the scones. Makes 8 scones.
(Source: Our Best Bites: http://www.ourbestbites.com/2012/02/lemon-poppy-seed-scones/)
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