Mandazi is a Ugandan dessert (one of very few), kind of like a donut. Kind of. But kind of not. But it's yummy. I roll mine in cinnamon and sugar for extra yumminess, but that part isn't Ugandan--they eat them plain.
2 cups flour
1 1/2 tsp baking powder
1 Tbls butter
1 egg, beaten
1/4 cup milk
1/4 cup water
4 tsp sugar
1/4 tsp allspice
vegetable oil
* sugar and cinnamon mixed together, for rolling the mandazi in, after cooking
Mix together dry ingredients, except sugar. Cut in butter and add sugar. Beat together egg, milk, and water, and add to dry mixture. Knead dough, and roll out on lightly floured surface. Cut into any shape (in Uganda, it's usually triangles, but you could do anything). Deep fry in vegetable oil unil golden brown on all sides.**
** Roll in a mix of cinnamon and sugar after frying, while still hot.
(Source: http://www.food.com/recipe/mandazi-10265)
Tuesday, July 2, 2013
Sunday, June 23, 2013
Roasted Red Pepper Dip
2-3 roasted red peppers (or a 15oz jar of store bought)
2 packages cream cheese
2 garlic cloves
1/4 cup parmesan cheese
pasley
Combine ingredients in a food processor and beat until creamy. Serve with diced artisan or french bread, crackers, or vegetables for dipping.
(Source: http://www.thesisterscafe.com/2012/09/roasted-red-pepper-dip)
2 packages cream cheese
2 garlic cloves
1/4 cup parmesan cheese
pasley
Combine ingredients in a food processor and beat until creamy. Serve with diced artisan or french bread, crackers, or vegetables for dipping.
(Source: http://www.thesisterscafe.com/2012/09/roasted-red-pepper-dip)
Frozen Lemonade Dessert
Crust:
2 cups graham cracker crumbs
1/4 cup sugar
7 Tbls butter, melted
Filling:
1 can sweetened condensed milk, chilled
1 12oz container Cool Whip, thawed
1 6oz can frozen lemonade concentrate, unthawed (regular or pink lemonade)
rasberries
For the crust:
Preheat the oven to 350 degrees.
In a medium bowl, mix together the cracker crumbs, sugar, and melted butter until combined. Pour into a pie plate and press firmly along the bottom and the sides. Bake for 7-8 minutes. Remove from oven and let cool completely.
For the filling:
In a large bowl, add the sweetened condensed milk and Cool Whip. Fold them together gently until combined, keeping the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Avoid letting the mixture get too liquidy. Pour the filling into the pie crust. Place in the freezer to chill overnight.
(Source: http://www.foodnetwork.com/recipes/neelys/frozen-lemonade-pie-recipe/index.html)
2 cups graham cracker crumbs
1/4 cup sugar
7 Tbls butter, melted
Filling:
1 can sweetened condensed milk, chilled
1 12oz container Cool Whip, thawed
1 6oz can frozen lemonade concentrate, unthawed (regular or pink lemonade)
rasberries
For the crust:
Preheat the oven to 350 degrees.
In a medium bowl, mix together the cracker crumbs, sugar, and melted butter until combined. Pour into a pie plate and press firmly along the bottom and the sides. Bake for 7-8 minutes. Remove from oven and let cool completely.
For the filling:
In a large bowl, add the sweetened condensed milk and Cool Whip. Fold them together gently until combined, keeping the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Avoid letting the mixture get too liquidy. Pour the filling into the pie crust. Place in the freezer to chill overnight.
(Source: http://www.foodnetwork.com/recipes/neelys/frozen-lemonade-pie-recipe/index.html)
Thursday, May 23, 2013
Breaded Garlic Chicken in Lemon-Butter Sauce
4 boneless, skinless chicken breasts
1 cup seasoned flour (1 cup flour, 1 teaspoon salt, ½ teaspoon pepper)
5 cloves of garlic, finely minced
1 Tbls parsley flakes or 1/4 cup chopped fresh parsley
2 Tbls freshly squeezed lemon juice, from about 1 lemon
3 eggs
1/3 cup finely grated Parmesan cheese
1 Tbls olive oil
5 Tbls butter
Place the seasoned flour in a large gallon-size ziploc bag. Set aside. In a shallow pie plate, beat the eggs until mixed and add the Parmesan cheese. Whisk to combine. Set aside.
In a large skillet, melt one tablespoon butter and one tablespoon olive oil over medium heat. Let it begin to heat and sizzle while you prepare the chicken but be careful not to let the butter burn and turn brown.
Put the four chicken breasts in the bag with the seasoned flour, close the bag, and shake to coat the chicken in the flour. One by one, take the chicken out of the bag and dip into the egg/Parmesan mixture. Place the chicken carefully in the skillet with the hot oil/butter. Repeat with the other chicken breasts. Let the chicken cook on the first side, without moving or flipping the chicken, for 1-2 minutes until a nice, golden crust has formed. Carefully, using a wide spatula, flip the chicken and let it continue to cook for 1-2 minutes on the other side until it is golden brown. The chicken will flip easiest if it has had time to sizzle and cook to form a nice crust.
Remove the chicken to a 9X13-inch pan. Set aside while you make the sauce.
In the same skillet that you browned the chicken, melt the remaining four tablespoons butter. Add the minced garlic, lemon juice, and parsley. Simmer the sauce for 1-2 minutes, stirring and scraping up any browned bits that were on the bottom of the skillet.
Pour the sauce evenly over the chicken breasts and bake at 350 degrees for 35 minutes, until the chicken is cooked through. Serve over noodles, rice or potatoes.
Tuesday, May 14, 2013
Cheeseball
This little lump of cheese deliciousness is good for any occasion, really. We were invited to a friend's house for a Mother's Day dinner party, of which the men were in charge; Dickson was assigned to bring an appetizer, so I did some research, gave him a few options that sounded good, and he took it from there. Everyone at the dinner party raved about it (first about how enormous it was, but later they were glad it was so big, because it was totally gone by the time we went home).
2 8-oz. packages cream cheese, softened (you can use light cream cheese)
2 c. (8 oz.) shredded sharp cheddar cheese
3 Tbsp. finely chopped green onions
1/4 c. finely chopped bell pepper
2 tsp. seasoning salt
1 small can crushed pineapple, drained very well (you may want to press in a fine-mesh strainer)
1/2 c. pecan pieces, chopped (you can also use pecan “chips”)
2 8-oz. packages cream cheese, softened (you can use light cream cheese)
2 c. (8 oz.) shredded sharp cheddar cheese
3 Tbsp. finely chopped green onions
1/4 c. finely chopped bell pepper
2 tsp. seasoning salt
1 small can crushed pineapple, drained very well (you may want to press in a fine-mesh strainer)
1/2 c. pecan pieces, chopped (you can also use pecan “chips”)
In a medium bowl, combine all ingredients except pecans. Mix well. No matter how good my intentions, I always end up mixing it with my hands sooner or later. When thoroughly mixed, shape into a ball and roll in crushed pecans. Chill thoroughly. Serve with crackers and/or vegetables.
(Source: Our Best Bites: http://www.ourbestbites.com/2008/12/holiday-and-any-other-day-cheeseball/)
Friday, May 10, 2013
Mahi Mahi Lettuce Wraps
1 mango, diced
2 plum tomatoes, diced
1 red onion, diced
1/2 jalapenos, diced
3 Tbls chopped cilantro leaves
2 limes, juiced
Salt and pepper
2 mahi mahi fillets
Olive oil, as needed
Lettuce leaves (recommended butter or romaine)
Preheat grill or grill pan to medium-high heat.
Combine the mango, tomatoes, onions, jalapeno, cilantro and lime juice in a medium mixing bowl and season with salt and pepper. Season the fish with salt and pepper and brush with olive oil. Grill for roughly 3 to 4 minutes per side, until just opaque in the center. Set aside to cool.
When slightly cool, chop into large chunks. Add to the reserved salsa and fold carefully as to not break up the fish. Add mixture to the middle of the lettuce leaves and roll.
(Source: Food Network/Paula Deen: http://www.foodnetwork.com/recipes/paula-deen/mahi-mahi-lettuce-wraps-recipe/index.html)
Combine the mango, tomatoes, onions, jalapeno, cilantro and lime juice in a medium mixing bowl and season with salt and pepper. Season the fish with salt and pepper and brush with olive oil. Grill for roughly 3 to 4 minutes per side, until just opaque in the center. Set aside to cool.
When slightly cool, chop into large chunks. Add to the reserved salsa and fold carefully as to not break up the fish. Add mixture to the middle of the lettuce leaves and roll.
(Source: Food Network/Paula Deen: http://www.foodnetwork.com/recipes/paula-deen/mahi-mahi-lettuce-wraps-recipe/index.html)
Zucchini Ribbon Pasta w/Creamy Lemon Basil Sauce
½ lb (or 8 oz) fettuccine
1 medium zucchini
2 tsp olive oil, divided
10 ounces grape tomatoes (about 2 cups)
kosher salt
black pepper
3-4 cloves finely minced garlic
1 cup low sodium chicken broth
3 ounces fat-free cream cheese
1 cup very loosely packed basil, chopped
1 Tbls fresh squeezed lemon juice, more if desired
Prepare a pot of water and cook pasta according to package instructions. Cut ends off zucchini and slice along the long direction, cutting the zucchini into about ⅛ inch slices. Cut each of those slices into long pieces, about the same size as the fettuccine. Set zucchini aside.
Heat a medium size skillet to medium heat. When hot, add 1 teaspoon olive oil. Add tomatoes and give them a little sprinkle of kosher salt and a few cracks of black pepper. Cook, stirring frequently, for about 3-4 minutes. Just until they start to burst and look blistered. Remove tomatoes from pan and place in a small dish, covered, and set aside.
Add another 1 teaspoon olive oil to the empty pan and add garlic. Stir constantly on medium-low heat for about 30-60 seconds. Add chicken broth. Bring to a simmer and use a spatula to scrape any browned bits off the bottom of the pan. Simmer for 1-2 minutes and then reduce heat to low.
Place cream cheese in a microwave-safe bowl and soften for 20-30 seconds, until it can be easily stirred smooth. Ladle in a couple spoonfuls of the chicken broth mixture into the cream cheese and stir to combine. Once the mixture is smooth, add it to the pan with the remaining broth mixture and whisk until smooth and creamy. Add chopped basil and lemon juice and stir to combine. Taste sauce and season with salt and pepper to taste. (Lemon lovers can also squeeze in extra lemon juice at this point.)
When pasta is just about done, add zucchini strips to pot (so they’re cooking with the pasta). Boil for about 2 minutes, or until tender. Drain zucchini and pasta and combine with sauce. Gently toss in tomatoes, or simply add them on top of each serving. Garnish with additional basil if desired.
(Source: Our Best Bites: http://www.ourbestbites.com/2012/07/zucchini-ribbon-pasta-with-light-creamy-lemon-basil-sauce/)
1 medium zucchini
2 tsp olive oil, divided
10 ounces grape tomatoes (about 2 cups)
kosher salt
black pepper
3-4 cloves finely minced garlic
1 cup low sodium chicken broth
3 ounces fat-free cream cheese
1 cup very loosely packed basil, chopped
1 Tbls fresh squeezed lemon juice, more if desired
Prepare a pot of water and cook pasta according to package instructions. Cut ends off zucchini and slice along the long direction, cutting the zucchini into about ⅛ inch slices. Cut each of those slices into long pieces, about the same size as the fettuccine. Set zucchini aside.
Heat a medium size skillet to medium heat. When hot, add 1 teaspoon olive oil. Add tomatoes and give them a little sprinkle of kosher salt and a few cracks of black pepper. Cook, stirring frequently, for about 3-4 minutes. Just until they start to burst and look blistered. Remove tomatoes from pan and place in a small dish, covered, and set aside.
Add another 1 teaspoon olive oil to the empty pan and add garlic. Stir constantly on medium-low heat for about 30-60 seconds. Add chicken broth. Bring to a simmer and use a spatula to scrape any browned bits off the bottom of the pan. Simmer for 1-2 minutes and then reduce heat to low.
Place cream cheese in a microwave-safe bowl and soften for 20-30 seconds, until it can be easily stirred smooth. Ladle in a couple spoonfuls of the chicken broth mixture into the cream cheese and stir to combine. Once the mixture is smooth, add it to the pan with the remaining broth mixture and whisk until smooth and creamy. Add chopped basil and lemon juice and stir to combine. Taste sauce and season with salt and pepper to taste. (Lemon lovers can also squeeze in extra lemon juice at this point.)
When pasta is just about done, add zucchini strips to pot (so they’re cooking with the pasta). Boil for about 2 minutes, or until tender. Drain zucchini and pasta and combine with sauce. Gently toss in tomatoes, or simply add them on top of each serving. Garnish with additional basil if desired.
(Source: Our Best Bites: http://www.ourbestbites.com/2012/07/zucchini-ribbon-pasta-with-light-creamy-lemon-basil-sauce/)
Wednesday, April 24, 2013
Grilled Chicken w/Lemon Basil Pasta
4 grilled chicken breasts, sliced
1 pound penne pasta, cooked until al dente
4 Tbls butter
3 whole lemons, juiced
3/4 cups heavy cream
1/4 cup half-and-half
1 1/2 cups grated parmesan or romano cheese
salt and pepper, to tast
20 whole basil leaves, chopped
Cook pasta, reserving 1 cup of hot pasta water when you drain it. Set pasta aside in a colander.
In the same pot, melt butter over medium heat. Squeeze in the juice of 3-4 lemons. Whisk together. Pour in cream and half-and-half. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper to taste. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
Pour pasta and sauce into a large serving bowl. Sprinkle basil all over the top, then add sliced chicken breasts. Serve immediately!
(Source: http://thepioneerwoman.com/cooking/2010/07/grilled-chicken-with-lemon-basil-pasta/)
1 pound penne pasta, cooked until al dente
4 Tbls butter
3 whole lemons, juiced
3/4 cups heavy cream
1/4 cup half-and-half
1 1/2 cups grated parmesan or romano cheese
salt and pepper, to tast
20 whole basil leaves, chopped
Cook pasta, reserving 1 cup of hot pasta water when you drain it. Set pasta aside in a colander.
In the same pot, melt butter over medium heat. Squeeze in the juice of 3-4 lemons. Whisk together. Pour in cream and half-and-half. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper to taste. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
Pour pasta and sauce into a large serving bowl. Sprinkle basil all over the top, then add sliced chicken breasts. Serve immediately!
(Source: http://thepioneerwoman.com/cooking/2010/07/grilled-chicken-with-lemon-basil-pasta/)
Honey Lime Tilapia
I love tilapia. It's not too "fishy", but fishy enough. I really liked this variation from the normal "bake in the oven" recipe; the crisp outer shell that came from dipping it in flour then frying it on the stove was quite delightful.
4 tilapia fillets (about 4-5 ounces each)
2 tablespoons lime juice (from 1 large lime)
Zest of 1 lime
1 tablespoon olive oil
1 1/2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon black pepper
1 clove garlic, finely minced
Coating and Cooking:
1/2 cup all-purpose or whole wheat flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1-2 tablespoons olive oil
In a small bowl, whisk together the lime juice, lime zest, olive oil, honey, salt, pepper and garlic. Place the tilapia in a gallon-sized ziploc bag and pour the marinade on top of the fish. Press the air out of the bag and seal. Refrigerate the fish for at least an hour and up to 4 hours. It helps to lay the bag in a flat dish and turn it over once or twice during the marinading time since the marinade won't completely cover the fish.
Before cooking, whisk together the flour, salt and pepper in a shallow dish like a pie plate. Heat the olive oil in a large nonstick skillet over medium heat until rippling and hot. Dredge each tilapia fillet in the flour, coating both sides lightly. Cook the fillets for 3-5 minutes per side without moving the fish while it cooks on each side; this will ensure a more even browning. Adjust the cooking time as needed depending on the thickness of the tilapia and the heat of the skillet and work in batches if necessary so the skillet isn't overcrowded.
Serve immediately with lime wedges.
(Source: http://www.melskitchencafe.com/2013/03/honey-lime-tilapia.html)
4 tilapia fillets (about 4-5 ounces each)
2 tablespoons lime juice (from 1 large lime)
Zest of 1 lime
1 tablespoon olive oil
1 1/2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon black pepper
1 clove garlic, finely minced
Coating and Cooking:
1/2 cup all-purpose or whole wheat flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1-2 tablespoons olive oil
In a small bowl, whisk together the lime juice, lime zest, olive oil, honey, salt, pepper and garlic. Place the tilapia in a gallon-sized ziploc bag and pour the marinade on top of the fish. Press the air out of the bag and seal. Refrigerate the fish for at least an hour and up to 4 hours. It helps to lay the bag in a flat dish and turn it over once or twice during the marinading time since the marinade won't completely cover the fish.
Before cooking, whisk together the flour, salt and pepper in a shallow dish like a pie plate. Heat the olive oil in a large nonstick skillet over medium heat until rippling and hot. Dredge each tilapia fillet in the flour, coating both sides lightly. Cook the fillets for 3-5 minutes per side without moving the fish while it cooks on each side; this will ensure a more even browning. Adjust the cooking time as needed depending on the thickness of the tilapia and the heat of the skillet and work in batches if necessary so the skillet isn't overcrowded.
Serve immediately with lime wedges.
(Source: http://www.melskitchencafe.com/2013/03/honey-lime-tilapia.html)
Chocolate Chip Oatmeal Cookies
This is my new favorite and go-to recipe for chocolate chip cookies. They have enough oatmeal to give them some substance and texture, but not as much as regular oatmeal cookies, or even enough to know they have oatmeal at first taste. The first time I made them I added white chocolate chips and craisins instead of chocolate chips, which was delicious as well.
1 cup butter
1 cup light brown sugar
1 cup sugar
2 eggs
2 tsp vanilla
3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 cups rolled oats (I used quick oats)
2 cups white chocolate (or milk chocolate) chips
1 cup chopped pecans (optional)
Preheat oven to 350 degrees. Lightly grease cookie sheets.
In a medium bowl, cream the butter, brown sugar, and sugar until smooth. Stir in the eggs and vanilla. Sift together the flour, baking powder, baking soda and salt; stir into the creamed mixture. Stir in the rolled oats, white chocolate chips, and pecans. Drop by spoonfuls onto the prepared cookie sheets.
Bake for 10-12 minutes.
(Source: All Recipes: http://allrecipes.com/Recipe/White-Chocolate-Chip-Oatmeal-Cookies/Detail.aspx)
1 cup butter
1 cup light brown sugar
1 cup sugar
2 eggs
2 tsp vanilla
3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 cups rolled oats (I used quick oats)
2 cups white chocolate (or milk chocolate) chips
1 cup chopped pecans (optional)
Preheat oven to 350 degrees. Lightly grease cookie sheets.
In a medium bowl, cream the butter, brown sugar, and sugar until smooth. Stir in the eggs and vanilla. Sift together the flour, baking powder, baking soda and salt; stir into the creamed mixture. Stir in the rolled oats, white chocolate chips, and pecans. Drop by spoonfuls onto the prepared cookie sheets.
Bake for 10-12 minutes.
(Source: All Recipes: http://allrecipes.com/Recipe/White-Chocolate-Chip-Oatmeal-Cookies/Detail.aspx)
Tuesday, April 9, 2013
Veggie Enchiladas in Jalapeno Sour Cream Sauce
I hadn't ever had enchiladas in something besides a red or a green sauce, but I'm glad that this was my first time outside the box. I think I actually prefer these to the more traditional versions.
1tbsp oil
1 onion, diced
2 cloves garlic, minced
1 large red pepper, diced
1 medium zuchinni, diced
4 medium mushrooms, diced
1 can sweet corn, drained
1 can black beans, rinsed and drained
6 large flour tortillas
cheddar cheese, grated
Sauce:
2 Tbls butter
2 Tbls (heaping) flour
1 1/2 cups vegetable stock
Black pepper
3Tbls sour cream
2 Tbls jarred green jalapenos, finely chopped (if you use fresh jalapenos, lightly sauté them before use)
Preheat the oven to 400°. Grease a 9x13 baking dish.
Heat the oil in a large frying pan, and cook the onion, garlic, pepper, zuchinni and mushrooms over medium heat for 5-10 minutes, until the vegetables are soft and have released some of their liquid. Add the sweet corn and black beans, and mix to combine.
Spoon some of the vegetable mixture in a line along the center of one of the tortillas, and top with grated cheese. Roll the tortilla, and place seam-side down in a large baking dish. Repeat with the remaining tortillas, and set aside.
Melt the butter in a saucepan, and add the flour. Cook over a very low heat for 1-2 minutes, whisking constantly, before adding the stock. Season generously with black pepper, and add the sour cream, and finely chopped jalapenos. Mix well until smooth and fully combined.
Pour the sauce over the rolled tortillas, and bake for around 30 minutes, or until the tortillas are crispy and the enchiladas are heated through.
(Source: adapted from http://amuse-your-bouche.blogspot.com/2013/02/veggie-enchiladas-jalapeno-sour-cream-sauce.html)
1tbsp oil
1 onion, diced
2 cloves garlic, minced
1 large red pepper, diced
1 medium zuchinni, diced
4 medium mushrooms, diced
1 can sweet corn, drained
1 can black beans, rinsed and drained
6 large flour tortillas
cheddar cheese, grated
Sauce:
2 Tbls butter
2 Tbls (heaping) flour
1 1/2 cups vegetable stock
Black pepper
3Tbls sour cream
2 Tbls jarred green jalapenos, finely chopped (if you use fresh jalapenos, lightly sauté them before use)
Preheat the oven to 400°. Grease a 9x13 baking dish.
Heat the oil in a large frying pan, and cook the onion, garlic, pepper, zuchinni and mushrooms over medium heat for 5-10 minutes, until the vegetables are soft and have released some of their liquid. Add the sweet corn and black beans, and mix to combine.
Spoon some of the vegetable mixture in a line along the center of one of the tortillas, and top with grated cheese. Roll the tortilla, and place seam-side down in a large baking dish. Repeat with the remaining tortillas, and set aside.
Melt the butter in a saucepan, and add the flour. Cook over a very low heat for 1-2 minutes, whisking constantly, before adding the stock. Season generously with black pepper, and add the sour cream, and finely chopped jalapenos. Mix well until smooth and fully combined.
Pour the sauce over the rolled tortillas, and bake for around 30 minutes, or until the tortillas are crispy and the enchiladas are heated through.
(Source: adapted from http://amuse-your-bouche.blogspot.com/2013/02/veggie-enchiladas-jalapeno-sour-cream-sauce.html)
Apple Pumpkin Muffins
I took these to a ward breakfast, and they were a huge hit. I hadn't ever eaten the pumpkin/apple combination, but it was quite tasty! And the streusel goodness on the top added just the right touch.
2 1/2 cups flour
1 1/2 cups sugar
1 Tbls pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 eggs
1 cup canned pumpkin
1/2 cup applesauce
2 cups peeled, chopped apples
topping:
3 Tbls butter, softened
1/2 cup sugar
1/4 cup flour
1 tsp cinnamon
Preheat oven to 350 degrees. Grease 24 muffin cups, or line with muffin liners.
Combine flour, sugar, pumpkin pie spice, baking soda, and salt in a large bowl. Combine eggs, pumpkin, and applesauce in a small bowl. Stir egg mixture into flour mixture until just combined. Fold in apples.
Fill prepared muffin cups 2/3 full.
Topping: Combine butter, sugar, flour, and cinnamon in a small bowl, and sprinkle over muffin batter.
Bake 18-22 minutes, until a toothpick inserted into the middle of a muffin comes out clean. Cool for five minutes before removing muffins to a wire rack.
(Source: adapted slightly from AllRecipes.com-- http://allrecipes.com/Recipe/Apple-Pumpkin-Muffins-3/Detail.aspx)
2 1/2 cups flour
1 1/2 cups sugar
1 Tbls pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 eggs
1 cup canned pumpkin
1/2 cup applesauce
2 cups peeled, chopped apples
topping:
3 Tbls butter, softened
1/2 cup sugar
1/4 cup flour
1 tsp cinnamon
Preheat oven to 350 degrees. Grease 24 muffin cups, or line with muffin liners.
Combine flour, sugar, pumpkin pie spice, baking soda, and salt in a large bowl. Combine eggs, pumpkin, and applesauce in a small bowl. Stir egg mixture into flour mixture until just combined. Fold in apples.
Fill prepared muffin cups 2/3 full.
Topping: Combine butter, sugar, flour, and cinnamon in a small bowl, and sprinkle over muffin batter.
Bake 18-22 minutes, until a toothpick inserted into the middle of a muffin comes out clean. Cool for five minutes before removing muffins to a wire rack.
(Source: adapted slightly from AllRecipes.com-- http://allrecipes.com/Recipe/Apple-Pumpkin-Muffins-3/Detail.aspx)
Wednesday, April 3, 2013
Italian Chop Salad
I had this delicious little salad at a Cafe by my office when I was working in Seattle. It was so yummy, and I'm pretty sure I ate it at least 20 times during my last pregnancy.
Below are the ingredients. Put in as much or little as you like of each thing...
romaine lettuce, chopped
roasted chicken breast, chopped
salami, chopped
grated mozzarella cheese
grated provolone cheese
diced tomatoes
canned garbanzo beans, drained
black olives, sliced
Toss all ingredients with Creamy Italian dressing.
Source: Alki Bakery
Below are the ingredients. Put in as much or little as you like of each thing...
romaine lettuce, chopped
roasted chicken breast, chopped
salami, chopped
grated mozzarella cheese
grated provolone cheese
diced tomatoes
canned garbanzo beans, drained
black olives, sliced
Toss all ingredients with Creamy Italian dressing.
Source: Alki Bakery
Tuesday, January 29, 2013
Cake Mix Cookies
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)
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)
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)
Thursday, December 20, 2012
Asian Grilled Salmon
Fresh salmon fillet (about three pounds)
2 Tbls Dijon mustard
3 Tbls soy sauce
6 Tbls olive oil
½ tsp minced garlic
2 Tbls Dijon mustard
3 Tbls soy sauce
6 Tbls olive oil
½ tsp minced garlic
Preheat oven to 375. Lightly grease 9x13 pan.
Put the salmon fillet into the 9x13 pan. Whisk together
mustard, soy sauce, olive oil and garlic in small bowl. Drizzle the marinade onto the salmon and
allow it to sit for 10 minutes.
Bake for 40 minutes.
(Source: slightly adapted from Food Network; http://www.foodnetwork.com/recipes/ina-garten/asian-grilled-salmon-recipe/index.html)
(Source: slightly adapted from Food Network; http://www.foodnetwork.com/recipes/ina-garten/asian-grilled-salmon-recipe/index.html)
Pesto Stuffed Pork Chops
Made these on a whim, and they were a.maz.ing. And I don't generally love pork chops. I hadn't ever thought to combine pesto with pork chops, but it's a great combination!
3 Tbls crumbled feta cheese
Preheat oven to 375 degrees F (190 degrees C).
Mix feta cheese, basil pesto, and pine nuts in a bowl. Use the tip of a sharp boning or paring knife to cut a 3-inch slit in the side of each pork chop, 2 inches deep and 1/4-inch away from the bone, to make a pocket for stuffing. Stuff pork chops with pesto filling and secure with toothpicks.
Mix black pepper, oregano, garlic, red pepper flakes, and thyme in a small bowl; rub both sides of each chop with the spice mix. Place chops into a shallow baking dish.
Bake in the preheated oven until chops are browned and stuffing is hot, about 40 minutes. An instant-read meat thermometer inserted into the center of the stuffing should read 145 degrees F. Brush chops with balsamic vinegar and bake until vinegar forms a glaze, another 5 minutes.
(Source: All Recipes; http://allrecipes.com/recipe/pesto-stuffed-pork-chops/detail.aspx?event8=1&prop24=SR_Title&e11=pesto%20pork%20chops&e8=Quick%20Search&event10=1&e7=Home%20Page)
3 Tbls crumbled feta cheese
Preheat oven to 375 degrees F (190 degrees C).
Mix feta cheese, basil pesto, and pine nuts in a bowl. Use the tip of a sharp boning or paring knife to cut a 3-inch slit in the side of each pork chop, 2 inches deep and 1/4-inch away from the bone, to make a pocket for stuffing. Stuff pork chops with pesto filling and secure with toothpicks.
Mix black pepper, oregano, garlic, red pepper flakes, and thyme in a small bowl; rub both sides of each chop with the spice mix. Place chops into a shallow baking dish.
Bake in the preheated oven until chops are browned and stuffing is hot, about 40 minutes. An instant-read meat thermometer inserted into the center of the stuffing should read 145 degrees F. Brush chops with balsamic vinegar and bake until vinegar forms a glaze, another 5 minutes.
(Source: All Recipes; http://allrecipes.com/recipe/pesto-stuffed-pork-chops/detail.aspx?event8=1&prop24=SR_Title&e11=pesto%20pork%20chops&e8=Quick%20Search&event10=1&e7=Home%20Page)
Thursday, December 6, 2012
Monday, December 3, 2012
Slow Cooker Indian Spiced Lentils
2 cups red lentils (if you can find them…if not, regular lentils are ok too)
10 ounces spinach (fresh and chopped or frozen and thawed)
1 15-ounce can diced tomatoes
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
4 cups chicken broth (or vegetable broth if you want to go vegetarian/vegan)
1 tablespoon curry powder or paste (I prefer curry paste)
1 teaspoon mustard seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8-1/4 teaspoon cayenne pepper
2 teaspoons sugar
1 1/2 teaspoons kosher salt
Juice of 1/2 lemon or lime
Handful of chopped cilantro, plus more for garnish if desired
Combine all ingredients except for the lemon (or lime) juice and cilantro in the pot of a slow cooker. Cook on high for 3-4 hours or on low for 6-7 hours (or bring to a boil on the stove top and then simmer, covered, on low for 1 hour). Before serving, add the lemon juice and cilantro.
I served ours over rice, and it was delicious!
Source: www.ourbestbites.com (http://www.ourbestbites.com/2012/11/slow-cooker-indian-lentils/)
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