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/)
Monday, December 16, 2013
Chocolate Sour Cream Bundt Cake
1 cup unsalted butter, plus more for the pan
1/3 cup cocoa powder (we use Dutch processed)
1 teaspoon kosher salt
1 cup water
2 cups all-purpose Gold Medal flour, plus more for the pan
1 3/4 cups granulated sugar
1 1/2 teaspoons baking soda
2 large eggs
1/2 cup sour cream (or Greek yogurt)
1 teaspoon pure vanilla extract
For the chocolate glaze:
4 ounces bittersweet chocolate, finely chopped
1 1/2 tablespoons corn syrup (or agave nectar)
1/2 cup heavy cream
1 1/2 tablespoons granulated sugar
Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.
In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.
Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.
(Source: http://www.twopeasandtheirpod.com/chocolate-sour-cream-bundt-cake/)
1/3 cup cocoa powder (we use Dutch processed)
1 teaspoon kosher salt
1 cup water
2 cups all-purpose Gold Medal flour, plus more for the pan
1 3/4 cups granulated sugar
1 1/2 teaspoons baking soda
2 large eggs
1/2 cup sour cream (or Greek yogurt)
1 teaspoon pure vanilla extract
For the chocolate glaze:
4 ounces bittersweet chocolate, finely chopped
1 1/2 tablespoons corn syrup (or agave nectar)
1/2 cup heavy cream
1 1/2 tablespoons granulated sugar
Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.
In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.
Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.
(Source: http://www.twopeasandtheirpod.com/chocolate-sour-cream-bundt-cake/)
Baked Chicken Bacon Alfredo
8 oz. penne or bowtie pasta
1 16-oz. jar alfredo sauce (or make your own)
2 chicken breasts, grilled and chopped (about 2 c. chopped chicken)
6 oz. (1/2 package) cooked bacon, chopped
1 14-oz. jar marinated artichoke hearts, drained and chopped
1/2 c. chopped green onions (about 1 decent-sized bunch)
1 c. shredded mozzarella cheese, divided
Salt and pepper, to taste
Instructions:
Preheat oven to 350.
Prepare pasta according to package directions. While pasta is cooking, prepare Guiltless Alfredo sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.
Transfer mixture to an 8×8″ baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.
(Source: http://www.ourbestbites.com/2010/04/baked-chicken-bacon-alfredo/)
1 16-oz. jar alfredo sauce (or make your own)
2 chicken breasts, grilled and chopped (about 2 c. chopped chicken)
6 oz. (1/2 package) cooked bacon, chopped
1 14-oz. jar marinated artichoke hearts, drained and chopped
1/2 c. chopped green onions (about 1 decent-sized bunch)
1 c. shredded mozzarella cheese, divided
Salt and pepper, to taste
Instructions:
Preheat oven to 350.
Prepare pasta according to package directions. While pasta is cooking, prepare Guiltless Alfredo sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.
Transfer mixture to an 8×8″ baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.
(Source: http://www.ourbestbites.com/2010/04/baked-chicken-bacon-alfredo/)
Carrot Cake Supreme
Jada asked for a carrot cake for her birthday; I didn't realize she had ever had carrot cake, nor had I ever made one from scratch. But in this case, her wish was my command. And it turned out great - she loved it!
Cake:
2 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. table salt
2 tsp. ground cinnamon
3 large eggs
2 c. sugar
3/4 c. vegetable oil
3/4 c. buttermilk
2 tsp. vanilla extract
2 c. grated carrot
1 8-oz. can crushed pineapple, drained
2/3 c. coconut
1 c. chopped pecans, toasted (optional)
Buttermilk Glaze (below)
Cream Cheese Frosting (below)
Preheat oven to 350. Lightly grease cake pans (either 3 9" rounds or 2 8" square) and, if desired, line the prepared pans with wax or parchment paper and then lightly grease and flour the paper. Set aside.
Combine the flour, salt, baking soda, and cinnamon in a medium bowl. Set aside.
In a large bowl, beat the eggs, sugar, oil, buttermilk, and vanilla on high speed until smooth. Add the dry ingredients and beat on low speed until combined. Fold in the carrots. Fold in the pineapple, coconut, and pecans. Divide the batter evenly among the pans and bake for 25-30 minutes or until a pick inserted into the center of the cakes comes out clean.
While the cakes are baking, prepare the buttermilk glaze. Drizzle the glaze over the warm cakes and then cool the cakes completely on a wire rack. When the cakes are cool, tear four thin strips of parchment or wax paper or aluminum foil and make a square on the serving plate. Place one layer on top of the square. Prepare the cream cheese frosting and spread some frosting on the bottom layer of the cake. Place another layer on top of the frosted layer (repeat if using a third layer). Frost the entire cake with cream cheese frosting and decorate with coconut and chopped pecans if desired. For best presentation, refrigerate overnight and then allow to come to room temperature before serving.
Buttermilk Glaze:
1 c. sugar
1 1/2 tsp. baking soda
1/2 c. buttermilk
1/2 c. butter
1 Tbsp. light corn syrup
1 tsp. vanilla extract
Combine ingredients in a large saucepan and bring to a boil over medium heat. Cook, stirring constantly, for 4 minutes or until the syrup is light golden.
Cream Cheese Frosting:
11 oz. cream cheese, softened
1/2 c. real butter, softened
3/4-1 lb. powdered sugar
1 1/2 tsp. vanilla extract (1/2 tsp. can be replaced with almond extract if desired)
Combine butter, cream cheese, and extracts and beat until combined and fluffy. Add 3/4 lb. powdered sugar and beat on high speed until fluffy. Add more powdered sugar to taste. Frost the cake. Devour.
(Source: http://www.ourbestbites.com/2011/05/carrot-cake-supreme/)
Cake:
2 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. table salt
2 tsp. ground cinnamon
3 large eggs
2 c. sugar
3/4 c. vegetable oil
3/4 c. buttermilk
2 tsp. vanilla extract
2 c. grated carrot
1 8-oz. can crushed pineapple, drained
2/3 c. coconut
1 c. chopped pecans, toasted (optional)
Buttermilk Glaze (below)
Cream Cheese Frosting (below)
Preheat oven to 350. Lightly grease cake pans (either 3 9" rounds or 2 8" square) and, if desired, line the prepared pans with wax or parchment paper and then lightly grease and flour the paper. Set aside.
Combine the flour, salt, baking soda, and cinnamon in a medium bowl. Set aside.
In a large bowl, beat the eggs, sugar, oil, buttermilk, and vanilla on high speed until smooth. Add the dry ingredients and beat on low speed until combined. Fold in the carrots. Fold in the pineapple, coconut, and pecans. Divide the batter evenly among the pans and bake for 25-30 minutes or until a pick inserted into the center of the cakes comes out clean.
While the cakes are baking, prepare the buttermilk glaze. Drizzle the glaze over the warm cakes and then cool the cakes completely on a wire rack. When the cakes are cool, tear four thin strips of parchment or wax paper or aluminum foil and make a square on the serving plate. Place one layer on top of the square. Prepare the cream cheese frosting and spread some frosting on the bottom layer of the cake. Place another layer on top of the frosted layer (repeat if using a third layer). Frost the entire cake with cream cheese frosting and decorate with coconut and chopped pecans if desired. For best presentation, refrigerate overnight and then allow to come to room temperature before serving.
Buttermilk Glaze:
1 c. sugar
1 1/2 tsp. baking soda
1/2 c. buttermilk
1/2 c. butter
1 Tbsp. light corn syrup
1 tsp. vanilla extract
Combine ingredients in a large saucepan and bring to a boil over medium heat. Cook, stirring constantly, for 4 minutes or until the syrup is light golden.
Cream Cheese Frosting:
11 oz. cream cheese, softened
1/2 c. real butter, softened
3/4-1 lb. powdered sugar
1 1/2 tsp. vanilla extract (1/2 tsp. can be replaced with almond extract if desired)
Combine butter, cream cheese, and extracts and beat until combined and fluffy. Add 3/4 lb. powdered sugar and beat on high speed until fluffy. Add more powdered sugar to taste. Frost the cake. Devour.
(Source: http://www.ourbestbites.com/2011/05/carrot-cake-supreme/)
Overnight Sausage and Egg Casserole
6-8 slices white bread*
about 1/4 C softened butter (just for buttering the bread slices)
4 C grated colby jack cheese **
12 oz pork sausage, browned and drained if necessary
1 4 oz can green chiles, or a 7 oz can if you love ‘em
6 eggs
2 C milk
1 tsp kosher salt
1/2 tsp paprika
1 tsp oregano
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp dry mustard
*bread: Most recipes like this call for slightly dried out french bread or something similar, but regular white bread also works just fine. Dry bread is great because it will soak up the eggs well, but really whatever you’ve got will work just fine.
**cheese: For extra kick you could use 2 C cheddar and 2 C pepperjack. Whatever you choose, avoid pre-shredded bagged cheese for this recipe. It doesn’t melt as well and you might end up with a funny texture.
Start by removing the crusts from your bread and lightly buttering one side. Start by removing the crusts from your bread and lightly buttering one side.
Place bread butter side down in a 9×13 baking dish. You'll probably need about six pieces of bread, plus one cut in half to finish up the bottom row. You just want the bottom of the pan covered with no big gaps.
Grate your cheese and sprinkle it evenly over the top of the bread. Spread the browned sausage on top of that, and top with the green chiles.
In a medium sized mixing bowl whisk eggs. Add milk and then seasonings and whisk to combine well. Slowly stir the egg mixture while you pour it evenly on top of the assembled casserole. You’ll want to keep stirring or else the spices will all gather in one spot and drop onto one single piece of casserole.
Cover well and place in the refrigerator overnight.
In the morning preheat your oven to 350 degrees. Pop the casserole in there and bake (uncovered) for 50-60 minutes. You’ll want the center to be set and the outside edges to be golden brown. It’s important to let it cool for at least 10 minutes before cutting into it or it will just fall apart.
(Source: http://www.ourbestbites.com/2009/12/overnight-sausage-and-egg-casserole/)
about 1/4 C softened butter (just for buttering the bread slices)
4 C grated colby jack cheese **
12 oz pork sausage, browned and drained if necessary
1 4 oz can green chiles, or a 7 oz can if you love ‘em
6 eggs
2 C milk
1 tsp kosher salt
1/2 tsp paprika
1 tsp oregano
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp dry mustard
*bread: Most recipes like this call for slightly dried out french bread or something similar, but regular white bread also works just fine. Dry bread is great because it will soak up the eggs well, but really whatever you’ve got will work just fine.
**cheese: For extra kick you could use 2 C cheddar and 2 C pepperjack. Whatever you choose, avoid pre-shredded bagged cheese for this recipe. It doesn’t melt as well and you might end up with a funny texture.
Start by removing the crusts from your bread and lightly buttering one side. Start by removing the crusts from your bread and lightly buttering one side.
Place bread butter side down in a 9×13 baking dish. You'll probably need about six pieces of bread, plus one cut in half to finish up the bottom row. You just want the bottom of the pan covered with no big gaps.
Grate your cheese and sprinkle it evenly over the top of the bread. Spread the browned sausage on top of that, and top with the green chiles.
In a medium sized mixing bowl whisk eggs. Add milk and then seasonings and whisk to combine well. Slowly stir the egg mixture while you pour it evenly on top of the assembled casserole. You’ll want to keep stirring or else the spices will all gather in one spot and drop onto one single piece of casserole.
Cover well and place in the refrigerator overnight.
In the morning preheat your oven to 350 degrees. Pop the casserole in there and bake (uncovered) for 50-60 minutes. You’ll want the center to be set and the outside edges to be golden brown. It’s important to let it cool for at least 10 minutes before cutting into it or it will just fall apart.
(Source: http://www.ourbestbites.com/2009/12/overnight-sausage-and-egg-casserole/)
Candied Coconut Sweet Potatoes
I made these for Thanksgiving dinner, and they were a HUGE hit. They were devoured by all - both kids and adults, and everyone requested the recipe. They tasted more like candy than vegetables. They could have been eaten for dessert. They were amazing.
4 C mashed Sweet potatoes (4 med sweet potatoes or abt 2 large sized cans)
6 Tbs Sugar
6 Tbs butter (no margarine), softened or melted
2 eggs, beaten
1/2 can Sweetened Condensed Milk (eyeball it)
1 t vanilla
Topping:
If you’re feeling naughty you can double this part :)
1 C brown sugar
1 1/2 C sweetened coconut flakes
6 Tbs melted butter
Note: You can make these up to a day or two ahead of time, just keep them well covered in the fridge and don’t put the topping on until just before baking.If using fresh sweet potatoes, preheat oven to 400 degrees. Prick each sweet potato with a fork and place on foil in the oven. Cook for 40-60 minutes or until tender.
Once they’ve cooled enough to handle, slice in half and scoop out the insides into a mixing bowl. To the mixing bowl add in sugar, butter, eggs, sweetened condensed milk, and vanilla. Your butter should be soft enough to blend up easily so nuke it in the microwave before you add it to the bowl if you need to.
You could mash it all up by hand, but an electric mixer works great. I don’t like it completely pureed, so I mix it just until everything is incorporated but there are still some sweet potatoes in larger chunks.
Spread this mixture evenly into a 9 x 13 pan.
For the topping, combine brown sugar and coconut and then pour melted butter over and combine. Sprinkle evenly over the sweet potatoes in the pan.
Bake in a 350 degree oven for about 40-50 minutes. It will be more or less depending on the size of dish you use, whether you double the topping, etc. But the top should be nice and browned and bubbly so just keep an eye on it.
(Source: http://www.ourbestbites.com/2009/11/candied-coconut-sweet-potatoes/)
4 C mashed Sweet potatoes (4 med sweet potatoes or abt 2 large sized cans)
6 Tbs Sugar
6 Tbs butter (no margarine), softened or melted
2 eggs, beaten
1/2 can Sweetened Condensed Milk (eyeball it)
1 t vanilla
Topping:
If you’re feeling naughty you can double this part :)
1 C brown sugar
1 1/2 C sweetened coconut flakes
6 Tbs melted butter
Note: You can make these up to a day or two ahead of time, just keep them well covered in the fridge and don’t put the topping on until just before baking.If using fresh sweet potatoes, preheat oven to 400 degrees. Prick each sweet potato with a fork and place on foil in the oven. Cook for 40-60 minutes or until tender.
Once they’ve cooled enough to handle, slice in half and scoop out the insides into a mixing bowl. To the mixing bowl add in sugar, butter, eggs, sweetened condensed milk, and vanilla. Your butter should be soft enough to blend up easily so nuke it in the microwave before you add it to the bowl if you need to.
You could mash it all up by hand, but an electric mixer works great. I don’t like it completely pureed, so I mix it just until everything is incorporated but there are still some sweet potatoes in larger chunks.
Spread this mixture evenly into a 9 x 13 pan.
For the topping, combine brown sugar and coconut and then pour melted butter over and combine. Sprinkle evenly over the sweet potatoes in the pan.
Bake in a 350 degree oven for about 40-50 minutes. It will be more or less depending on the size of dish you use, whether you double the topping, etc. But the top should be nice and browned and bubbly so just keep an eye on it.
(Source: http://www.ourbestbites.com/2009/11/candied-coconut-sweet-potatoes/)
Monday, October 7, 2013
Cream Cheese-Stuffed Pineapple Upside-Down Overnight French Toast
We had some friends over for a General Conference brunch yesterday, and I wanted to make something new and different. This fit the bill, and the combination of pineapple and cream cheese convinced me to try it. It was so good! There was a tiny bit leftover, and I put it in the fridge and had it for breakfast today. Leftover french toast sounds kind of gross, but I'm telling you, it was still amazing on day two.
1 cup light brown sugar
1/2 cup (1 stick) butter
2 tablespoons corn syrup (light or dark)
About 3 cups fresh pineapple (rings if you’re awesome enough to do it; I am not), divided
11-14 slices Italian bread
8 ounces cream cheese, softened
1/4 cup brown sugar
1 cup milk
4 eggs
2 teaspoons vanilla extract
2 tablespoons brown sugar
Line a 9×13″ baking sheet with aluminum foil and spray with non-stick cooking spray. Line the bottom of the pan with a single layer of pineapple (there will be some left over). Set aside.
In a medium saucepan, combine brown sugar, butter, and corn syrup. Cook over medium heat until it comes to a low boil and the sugar is dissolved. Remove from heat. Drizzle over the pineapple layer and set aside.
Chop remaining pineapple. In a small mixing bowl, combine the cream cheese, 1/4 cup brown sugar, and 1/4 cup of the chopped pineapple until smooth and combined. Spread a layer of cream cheese over one slice of bread and top it with another and place on top of the pineapple. Repeat with remaining bread, filling the pan (you may use more or less depending on what size of bread you use. You also may have some cream cheese leftover. That’s okay.) When the pan has been filled, set aside.
In another small mixing bowl, combine the milk, eggs, vanilla, and remaining brown sugar. Whisk together well and slowly pour over the bread. Add a light sprinkling of cinnamon and cover tightly with aluminum foil. Refrigerate overnight.
To cook, preheat oven to 350. Uncover and place the pan into the oven and bake for 45-50 minutes or until the liquid is absorbed and the center is solid. Remove from the oven and allow to stand for 10-15 minutes. Carefully invert the pan onto a serving tray or baking sheet. Cut into squares and serve. Makes 10-12 small servings or 8-10 large ones.
(Source: http://www.ourbestbites.com/2013/05/cream-cheese-stuffed-pineapple-upside-down-overnight-french-toast/)
1 cup light brown sugar
1/2 cup (1 stick) butter
2 tablespoons corn syrup (light or dark)
About 3 cups fresh pineapple (rings if you’re awesome enough to do it; I am not), divided
11-14 slices Italian bread
8 ounces cream cheese, softened
1/4 cup brown sugar
1 cup milk
4 eggs
2 teaspoons vanilla extract
2 tablespoons brown sugar
Line a 9×13″ baking sheet with aluminum foil and spray with non-stick cooking spray. Line the bottom of the pan with a single layer of pineapple (there will be some left over). Set aside.
In a medium saucepan, combine brown sugar, butter, and corn syrup. Cook over medium heat until it comes to a low boil and the sugar is dissolved. Remove from heat. Drizzle over the pineapple layer and set aside.
Chop remaining pineapple. In a small mixing bowl, combine the cream cheese, 1/4 cup brown sugar, and 1/4 cup of the chopped pineapple until smooth and combined. Spread a layer of cream cheese over one slice of bread and top it with another and place on top of the pineapple. Repeat with remaining bread, filling the pan (you may use more or less depending on what size of bread you use. You also may have some cream cheese leftover. That’s okay.) When the pan has been filled, set aside.
In another small mixing bowl, combine the milk, eggs, vanilla, and remaining brown sugar. Whisk together well and slowly pour over the bread. Add a light sprinkling of cinnamon and cover tightly with aluminum foil. Refrigerate overnight.
To cook, preheat oven to 350. Uncover and place the pan into the oven and bake for 45-50 minutes or until the liquid is absorbed and the center is solid. Remove from the oven and allow to stand for 10-15 minutes. Carefully invert the pan onto a serving tray or baking sheet. Cut into squares and serve. Makes 10-12 small servings or 8-10 large ones.
(Source: http://www.ourbestbites.com/2013/05/cream-cheese-stuffed-pineapple-upside-down-overnight-french-toast/)
Tuesday, October 1, 2013
Smothered Sweet Pork Burritos
These were a huge hit at my house. Dickson LOVED them. He ate them for dinner, and then (willingly) for lunch and dinner the following day, each time exclaiming how delicious they were.
For Burritos:
2 1/2 pounds pork roast like pork shoulder or butt roast
Salt and pepper
1 tablespoon oil
1-2 teaspoons liquid smoke
1/2 cup water
1/2 cup packed light or dark brown sugar
2 (15-ounce each) cans green enchilada sauce
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
Dash of hot sauce (optional)
1 (15-ounce) can black beans, rinsed and drained
1/2 cup chopped cilantro
8 ounces Monterey Jack or cheddar cheese (or a combination), grated
6-8 whole wheat or white flour tortillas, burrito-sized
For Cilantro Lime Rice:
1/2 tablespoon butter
1 cup long-grain white rice
2 cups low-sodium chicken broth
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
juice and zest of 1 lime
2 tablespoons chopped cilantro
1/4 teaspoon cumin
Trim any excess fat pockets from the pork roast (it's ok to leave a bit here and there just trim the large pieces off). Cut the pork into 2-3 large pieces. Season each piece on all sides with salt and pepper.
In a large nonstick skillet, heat the oil until rippling and hot. Add all the pieces of pork and brown on each side, 2-3 minutes total. Transfer the pork to the insert of a 5-6 quart slow cooker.
Add the liquid smoke and 1/2 cup water. Cook on high for 4-5 hours or on low for 8 hours.
While the pork is cooking, prepare the rice. In a skillet or medium saucepan, melt the butter and add the rice. Stir, letting the rice and butter cook for 1-2 minutes. Add remaining ingredients (broth, salt, pepper, lime juice and zest, cilantro and cumin) and bring to a boil. Reduce heat, cover and cook for 15-16 minutes. Remove from heat and let stand, covered, for 10 minutes. This can be made ahead and refrigerated until ready to assemble the burritos.
Remove the pork from the slow cooker and shred into bite-sized pieces (discarding the bone, if needed, or any large pieces of fat). In a large bowl, toss the shredded pork with the brown sugar, 1/2 cup of the green sauce, chili powder, salt and pepper (add more salt and pepper to taste if needed). Add the hot sauce, if using.
Stir in the beans, rice and cilantro to the pork mixture.
Lightly grease a 9X13-inch baking dish with cooking spray and spread about 1/2 - 3/4 cup of the green sauce on the bottom.
Warm the tortillas lightly in a skillet or in the microwave. Scoop about 1/2 cup of the meat mixture into each tortilla and sprinkle with a bit of cheese (you'll want to leave some cheese for the top of all the burritos before they bake). Roll up burrito style (folding the ends in and rolling).
Place the burritos seam-side down in the prepared baking dish. Pour the remaining sauce over the burritos and sprinkle with remaining cheese.
Bake at 350 degrees for 15-20 minutes until heated through and the top is bubbly and slightly golden. Serve immediately.
(Source: http://www.melskitchencafe.com/2013/09/smothered-sweet-pork-burritos.html)
For Burritos:
2 1/2 pounds pork roast like pork shoulder or butt roast
Salt and pepper
1 tablespoon oil
1-2 teaspoons liquid smoke
1/2 cup water
1/2 cup packed light or dark brown sugar
2 (15-ounce each) cans green enchilada sauce
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
Dash of hot sauce (optional)
1 (15-ounce) can black beans, rinsed and drained
1/2 cup chopped cilantro
8 ounces Monterey Jack or cheddar cheese (or a combination), grated
6-8 whole wheat or white flour tortillas, burrito-sized
For Cilantro Lime Rice:
1/2 tablespoon butter
1 cup long-grain white rice
2 cups low-sodium chicken broth
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
juice and zest of 1 lime
2 tablespoons chopped cilantro
1/4 teaspoon cumin
Trim any excess fat pockets from the pork roast (it's ok to leave a bit here and there just trim the large pieces off). Cut the pork into 2-3 large pieces. Season each piece on all sides with salt and pepper.
In a large nonstick skillet, heat the oil until rippling and hot. Add all the pieces of pork and brown on each side, 2-3 minutes total. Transfer the pork to the insert of a 5-6 quart slow cooker.
Add the liquid smoke and 1/2 cup water. Cook on high for 4-5 hours or on low for 8 hours.
While the pork is cooking, prepare the rice. In a skillet or medium saucepan, melt the butter and add the rice. Stir, letting the rice and butter cook for 1-2 minutes. Add remaining ingredients (broth, salt, pepper, lime juice and zest, cilantro and cumin) and bring to a boil. Reduce heat, cover and cook for 15-16 minutes. Remove from heat and let stand, covered, for 10 minutes. This can be made ahead and refrigerated until ready to assemble the burritos.
Remove the pork from the slow cooker and shred into bite-sized pieces (discarding the bone, if needed, or any large pieces of fat). In a large bowl, toss the shredded pork with the brown sugar, 1/2 cup of the green sauce, chili powder, salt and pepper (add more salt and pepper to taste if needed). Add the hot sauce, if using.
Stir in the beans, rice and cilantro to the pork mixture.
Lightly grease a 9X13-inch baking dish with cooking spray and spread about 1/2 - 3/4 cup of the green sauce on the bottom.
Warm the tortillas lightly in a skillet or in the microwave. Scoop about 1/2 cup of the meat mixture into each tortilla and sprinkle with a bit of cheese (you'll want to leave some cheese for the top of all the burritos before they bake). Roll up burrito style (folding the ends in and rolling).
Place the burritos seam-side down in the prepared baking dish. Pour the remaining sauce over the burritos and sprinkle with remaining cheese.
Bake at 350 degrees for 15-20 minutes until heated through and the top is bubbly and slightly golden. Serve immediately.
(Source: http://www.melskitchencafe.com/2013/09/smothered-sweet-pork-burritos.html)
Monday, September 9, 2013
Carrot Cake Cookie Sandwiches
I made these for a church pot-luck. And everyone asked me for the recipe. Everyone. Seriously!
Carrot Cake Cookies
1 cup packed light-brown sugar
1 cup granulated sugar
1/2 pound (2 sticks) unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoon pumpkin pie spice (I used cinnamon because I didn't have pumpkin pie spice)
2 cups old-fashioned rolled oats
1 1/2 cups finely grated carrots, (about 3 large carrots)
(I added 1 Cup raisins)
Cream Cheese Frosting
2 8oz. packages cream cheese, softened
1/2 C. butter, softened
2 C. sifted confectioners' sugar
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside.
2. Combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat at medium speed until well combined.
3. In a large bowl, sift together flour, baking soda, baking powder, salt, and pumpkin pie spice; stir to combine.
4. Gradually add flour to butter mixture; mix on a low speed until just blended.
5. Mix in oats and carrots. Chill dough in refrigerator until firm, at least 1 hour. (I tried after one hour but the cookies seemed to melt on the cookie sheet. I left the dough in the fridge overnight and then cooked them and they were much nicer.)
6. Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough.
7. Once cooled completely, spread cream-cheese filling onto a cookie. Sandwich together with a second cookie.
8. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.
This recipe comes from: http://whiskandaprayer.
ENJOY!!
Sunday, September 8, 2013
Mexican Tomato & Corn Salad
For the salad
1 Tbls olive oil
1 1/2 cups fresh or frozen corn kernels
2 cups halved cherry or grape tomatoes
1 cup crumbled queso fresco cheese
2 Tbls chopped fresh cilantro
salt, pepper, and sugar to taste
For the Dressing
1 Tbls grated lime zest
1 Tbls lime juice
1 Tbls white wine vinegar
1 Tbls olive oil
1 Tbls minced garlic
In a large skillet, heat the 1 Tbls olive oil over medium heat. Stir in the corn and cook until soft, but not mushy (3-5 minutes), stirring occasionally. Cool corn slightly and set aside.
Whisk together the lime zest, lime juice, vinegar, 1 Tbls olive oil, and garlic in a small bowl.
In a medium bowl, combine the tomatoes, cheese, cilantro, and corn. Toss the salad with the vinaigrette and season with salt, pepper, and sugar to taste.
Lime & Coconut Crumble Bars
1/2 cup butter, at room temperature
1 cup light brown sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup old fashioned oats
1/2 cup shredded sweetened coconut
1 (14 ounce) can sweetened condensed milk
1/2 teaspoon vanilla extract
1/2 cup fresh lime juice
2 teaspoons lime zest
Preheat oven to 350 degrees F. Grease a 8×8-inch baking pan and set aside.
In a large bowl, cream together butter and brown sugar. Add in flour, baking powder, and salt and mix until everything comes together in a crumbly mixture and flour is evenly distributed. Mix in oats and coconut. Mixture will be somewhat dry and sandy.
In a medium bowl, whisk together sweetened condensed milk, vanilla, lime juice, and lime zest.
Put two cups of the oat mixture into the bottom of prepared baking dish and press firmly into an even layer. Pour lime mixture on top and spread evenly. Crumble all remaining oat mixture over the top of the lime mixture, covering it completely.
Bake bars for 30-35 minutes, or until golden brown. Cool completely on a wire rack. Cut into squares and serve. Store remaining bars in the refrigerator.
(Source: http://www.twopeasandtheirpod.com/lime-and-coconut-crumble-bars/)
1 cup light brown sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup old fashioned oats
1/2 cup shredded sweetened coconut
1 (14 ounce) can sweetened condensed milk
1/2 teaspoon vanilla extract
1/2 cup fresh lime juice
2 teaspoons lime zest
Preheat oven to 350 degrees F. Grease a 8×8-inch baking pan and set aside.
In a large bowl, cream together butter and brown sugar. Add in flour, baking powder, and salt and mix until everything comes together in a crumbly mixture and flour is evenly distributed. Mix in oats and coconut. Mixture will be somewhat dry and sandy.
In a medium bowl, whisk together sweetened condensed milk, vanilla, lime juice, and lime zest.
Put two cups of the oat mixture into the bottom of prepared baking dish and press firmly into an even layer. Pour lime mixture on top and spread evenly. Crumble all remaining oat mixture over the top of the lime mixture, covering it completely.
Bake bars for 30-35 minutes, or until golden brown. Cool completely on a wire rack. Cut into squares and serve. Store remaining bars in the refrigerator.
(Source: http://www.twopeasandtheirpod.com/lime-and-coconut-crumble-bars/)
Tuesday, September 3, 2013
Peter's Lasagna
I don't know who Peter is (this is not reference to my brother, Peter), but his lasagna is quite delicious. I made this for some friends who came over for dinner, and they raved about it. Will definitely be a "go to" recipe for lasaga-making.
1 recipe pasta and lasagna sauce (see below)
12 no-boil lasagna noodles
8 oz. shredded mozzarella, divided
4 oz. shredded fresh Parmesan
1 egg, lightly beaten
1 16-oz. tub Ricotta
Béchamel Sauce
1/4 c. (1/2 stick) real butter (no substitutes)
1/4. c. white flour
2 1/2 c. milk
Pasta & Lasagna Sauce
1/2 lb. ground beef or Italian sausage
2 15-oz. cans Italian-style diced tomatoes
1 15-oz. can tomato sauce
3-4 (which is 5-6 in Kate Language) cloves of garlic, minced or pressed
1 onion, chopped
1 zucchini, chopped or grated
2 carrots, peeled and chopped into small pieces
2 stalks celery, chopped
2 tsp. sugar
About 1/4 tsp. baking soda (this neutralizes the acid)
Salt and pepper to taste
In a large saucepan or skillet with a lid, brown ground beef (or sausage), onions, and garlic until meat is cooked and onions are tender. Add the remaining ingredients to the cooked meat, stir, and bring to a simmer. Cover, turn heat to low, and simmer for an hour, stirring occasionally. After an hour, remove from heat.
LASAGNA DIRECTIONS
Preheat oven to 350.
To prepare Béchamel sauce, melt butter over medium-low heat in a medium saucepan. When melted, whisk in flour until combined. Slowly add milk, whisking constantly. Heat until bubbly and thickened to a medium consistency. Traditionally, when you make a lasagna with Béchamel sauce, you have a layer of red sauce and then a layer of Béchamel on top. I just mixed the two, but do whatever suits your fancy.
After you’ve made (and mixed) the Béchamel, combine 6 oz. mozzarella (about 1 3/4 c.), ricotta, Parmesan, and the beaten egg.
Using a ladle that measures 1/2 c. (or a 1/2 c. measuring cup), spread 1 c. of sauce onto the bottom of a 9×13 pan. Add 3 noodles. Spread a layer of the cheese mixture. Spread 1 1/2 c. sauce and repeat so you have 4 layers of noodles. You should end with a layer of sauce on top. Sprinkle with remaining mozzarella (and some extra Parmesan if you have some left over).
Cover tightly with foil and bake about 50 minutes.
Remove from oven and remove foil. It will probably look a little runny. Don’t be scared; let it stand about 15-20 minutes. During that time, it will thicken up nicely and it won’t even be that oozy when you cut it.
(Source: http://www.ourbestbites.com/2009/02/part-ii-peters-lasagna/)
1 recipe pasta and lasagna sauce (see below)
12 no-boil lasagna noodles
8 oz. shredded mozzarella, divided
4 oz. shredded fresh Parmesan
1 egg, lightly beaten
1 16-oz. tub Ricotta
Béchamel Sauce
1/4 c. (1/2 stick) real butter (no substitutes)
1/4. c. white flour
2 1/2 c. milk
Pasta & Lasagna Sauce
1/2 lb. ground beef or Italian sausage
2 15-oz. cans Italian-style diced tomatoes
1 15-oz. can tomato sauce
3-4 (which is 5-6 in Kate Language) cloves of garlic, minced or pressed
1 onion, chopped
1 zucchini, chopped or grated
2 carrots, peeled and chopped into small pieces
2 stalks celery, chopped
2 tsp. sugar
About 1/4 tsp. baking soda (this neutralizes the acid)
Salt and pepper to taste
In a large saucepan or skillet with a lid, brown ground beef (or sausage), onions, and garlic until meat is cooked and onions are tender. Add the remaining ingredients to the cooked meat, stir, and bring to a simmer. Cover, turn heat to low, and simmer for an hour, stirring occasionally. After an hour, remove from heat.
LASAGNA DIRECTIONS
Preheat oven to 350.
To prepare Béchamel sauce, melt butter over medium-low heat in a medium saucepan. When melted, whisk in flour until combined. Slowly add milk, whisking constantly. Heat until bubbly and thickened to a medium consistency. Traditionally, when you make a lasagna with Béchamel sauce, you have a layer of red sauce and then a layer of Béchamel on top. I just mixed the two, but do whatever suits your fancy.
After you’ve made (and mixed) the Béchamel, combine 6 oz. mozzarella (about 1 3/4 c.), ricotta, Parmesan, and the beaten egg.
Using a ladle that measures 1/2 c. (or a 1/2 c. measuring cup), spread 1 c. of sauce onto the bottom of a 9×13 pan. Add 3 noodles. Spread a layer of the cheese mixture. Spread 1 1/2 c. sauce and repeat so you have 4 layers of noodles. You should end with a layer of sauce on top. Sprinkle with remaining mozzarella (and some extra Parmesan if you have some left over).
Cover tightly with foil and bake about 50 minutes.
Remove from oven and remove foil. It will probably look a little runny. Don’t be scared; let it stand about 15-20 minutes. During that time, it will thicken up nicely and it won’t even be that oozy when you cut it.
(Source: http://www.ourbestbites.com/2009/02/part-ii-peters-lasagna/)
Overnight Baked French Toast
8 eggs
2 cups half and half (one pint)
1 cup milk (whatever kind you have on hand)
6 Tbls brown sugar
1 1/2 tsp cinnamon
1 /2 tsp kosher salt (a little less if using table salt)
1 Tbls vanilla extract
1 lb loaf of french bread
butter for greasing baking dish (2-3 tablespoons)
Topping
4 Tbls packed brown sugar
4 Tbls white sugar
1/2 tsp cinnamon
1/4 tsp ground nutmeg
2 Tbls cold butter
For Serving
melted butter
maple syrup
powdered sugar
berries
whipped cream
Crack eggs into large mixing bowl and whisk to combine. Whisk in half and half and milk. Add brown sugar, cinnamon, salt and vanilla. Set aside.
Use softened butter to butter bottom and sides of a 9×13 baking dish. Cut bread into 1 inch chunks and place in dish. Whisk egg mixture one more time and then pour evenly over bread. Use a rubber spatula to very gently toss bread, moving bread on bottom to top, and making sure all of the piece on top get dipped in egg mixture. Spread out evenly, cover dish, and place in fridge overnight.
To make topping, place brown sugar, white sugar, cinnamon and nutmeg in a bowl and stir to combine. Cut cold butter into very small pieces and add to bowl. Use clean hands to break up butter and combine mixture until crumbly. Cover and place in fridge until morning.
When ready to bake preheat oven to 350 degrees. Remove plastic from dish and sprinkle topping evenly over top. Bake for 40-50 minutes or until top is golden brown. You can stick a knife or skewer in the casserole to make sure the egg mixture is set on the bottom. *Note I have left a generous baking time window because it varies on ovens and the size of your bread cubes. I used to cook this closer to 60 minutes at my old house, but in my new convection ovens it’s done closer to 45. Keep an eye on it and let me know how long yours takes to bake!
Let cool for 5-10 minutes before cutting into squares. Drizzle with melted butter and syrup, top with berries, whipped cream and a sprinkle of powdered sugar if desired.
(Source: http://www.ourbestbites.com/2012/12/overnight-baked-french-toast/)
2 cups half and half (one pint)
1 cup milk (whatever kind you have on hand)
6 Tbls brown sugar
1 1/2 tsp cinnamon
1 /2 tsp kosher salt (a little less if using table salt)
1 Tbls vanilla extract
1 lb loaf of french bread
butter for greasing baking dish (2-3 tablespoons)
Topping
4 Tbls packed brown sugar
4 Tbls white sugar
1/2 tsp cinnamon
1/4 tsp ground nutmeg
2 Tbls cold butter
For Serving
melted butter
maple syrup
powdered sugar
berries
whipped cream
Crack eggs into large mixing bowl and whisk to combine. Whisk in half and half and milk. Add brown sugar, cinnamon, salt and vanilla. Set aside.
Use softened butter to butter bottom and sides of a 9×13 baking dish. Cut bread into 1 inch chunks and place in dish. Whisk egg mixture one more time and then pour evenly over bread. Use a rubber spatula to very gently toss bread, moving bread on bottom to top, and making sure all of the piece on top get dipped in egg mixture. Spread out evenly, cover dish, and place in fridge overnight.
To make topping, place brown sugar, white sugar, cinnamon and nutmeg in a bowl and stir to combine. Cut cold butter into very small pieces and add to bowl. Use clean hands to break up butter and combine mixture until crumbly. Cover and place in fridge until morning.
When ready to bake preheat oven to 350 degrees. Remove plastic from dish and sprinkle topping evenly over top. Bake for 40-50 minutes or until top is golden brown. You can stick a knife or skewer in the casserole to make sure the egg mixture is set on the bottom. *Note I have left a generous baking time window because it varies on ovens and the size of your bread cubes. I used to cook this closer to 60 minutes at my old house, but in my new convection ovens it’s done closer to 45. Keep an eye on it and let me know how long yours takes to bake!
Let cool for 5-10 minutes before cutting into squares. Drizzle with melted butter and syrup, top with berries, whipped cream and a sprinkle of powdered sugar if desired.
(Source: http://www.ourbestbites.com/2012/12/overnight-baked-french-toast/)
Friday, July 26, 2013
Ground Turkey & Peppers
Simple and easy, but flavorful. Dickson and the kids loved it.
- Olive oil
- 1 cup chopped yellow onion
- 1 bell pepper (red or yellow), chopped
- 2 cloves garlic, minced
- Kosher salt
- 1 lb ground turkey (could also use lean ground beef)
- 1 teaspoon chipotle powder or chili powder (or to taste)
- 2 Tbsp chopped fresh parsley or cilantro
Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the chopped onions and bell pepper and cook until onions and peppers are softened, a couple minutes. Add the garlic and cook 30 seconds more.
Push the vegetables to the edge of one side of the pan and position that side of the pan so that it is off the burner, away from the heat. The empty part of the pan should be right over the burner. Add one or two more tablespoons of oil to coat the empty part of the pan. Put crumpled chunks of ground turkey in the pan, sprinkle with salt and chipotle or chili powder.
Cook the turkey without stirring until it is browned on one side, then turn the pieces over to brown the other side. Once the turkey is just cooked through, stir in the onions and peppers, and sprinkle with more salt and chili powder to taste. Remove from heat. Stir in fresh chopped parsley or cilantro.
Serve alone, or with steamed rice or noodles.
(Source: http://www.simplyrecipes.com/recipes/moms_ground_turkey_and_peppers/)
Push the vegetables to the edge of one side of the pan and position that side of the pan so that it is off the burner, away from the heat. The empty part of the pan should be right over the burner. Add one or two more tablespoons of oil to coat the empty part of the pan. Put crumpled chunks of ground turkey in the pan, sprinkle with salt and chipotle or chili powder.
Cook the turkey without stirring until it is browned on one side, then turn the pieces over to brown the other side. Once the turkey is just cooked through, stir in the onions and peppers, and sprinkle with more salt and chili powder to taste. Remove from heat. Stir in fresh chopped parsley or cilantro.
Serve alone, or with steamed rice or noodles.
(Source: http://www.simplyrecipes.com/recipes/moms_ground_turkey_and_peppers/)
Coconut Curry Soup
- 2 tablespoons olive oil
- 1 1/2 pounds chicken breasts, (about 3), cut into 1-inch pieces
- Salt and pepper for seasoning
- 1/2 cup chopped yellow onion (about 1/2 medium onion)
- 1 red bell pepper, finely chopped
- 2 cups low-sodium chicken broth
- 1 can (14-ounces) unsweetened light coconut milk
- 1 tablespoon fish sauce
- 1/8 teaspoon cayenne pepper or more to taste
- 1 tablespoon brown sugar
- ½ tablespoon curry powder
- 1 tablespoon fresh lime juice (about 1 medium lime)
- ¼ cup fresh cilantro
- 3-4 cups hot, cooked rice for serving
In a large pot, heat the oil over medium heat until it is hot and shimmering. Pat the chicken pieces dry with a paper towel and season them lightly with salt and pepper. Add them to the hot oil. Let the chicken cook for 1-2 minutes, stirring occasionally. Add the onions and red pepper. Cook for 2-3 minutes, until the onions and peppers are slightly softened. The chicken and vegetables don’t have to be fully cooked as they will simmer and cook further in the next step.
Add the chicken broth, coconut milk, fish sauce, cayenne pepper, brown sugar and curry powder. Stir to combine. Bring the soup to a simmer and cook, gently, for 10-15 minutes. Stir in the lime juice and cilantro. Add salt and pepper to taste.
Serve a ladle or two of the soup over a scoop of rice and garnish with more cilantro, if desired.
Blueberry Coconut Cake with Lemon Sauce
For the cake:
(Source: http://www.melskitchencafe.com/2012/05/blueberry-coconut-cake-with-lemon-sauce.html)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable or canola oil
- 1 1/2 cups fresh or frozen blueberries (unthawed)
- 2 tablespoons flour
- 1 cup flaked sweetened coconut
For the sauce:
- 1/2 cup granulated sugar
- 4 1/2 teaspoons cornstarch
- 1 teaspoon grated lemon zest
- 1 cup water
- 1 tablespoon butter
- 2 tablespoons fresh lemon juice (from about 1 lemon)
Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch aluminum baking dish and set aside.
In a large bowl, combine the flour, sugar, baking powder and salt. In a medium bowl, whisk together the eggs, milk and oil. Stir the wet ingredients into the dry ingredients with a rubber spatula just until moistened. Toss the fresh or frozen blueberries with the 2 tablespoons flour and fold them in very gently to the batter. Don't overmix or the batter will start take on a blue-ish tinge.
Scrape the batter into the prepared baking dish. Sprinkle the top of the cake with the coconut and bake for 18-25 minutes, until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack.
For the sauce, in a small saucepan, combine the sugar, cornstarch and grated lemon zest. Gradually whisk in the water until blended. Bring the mixture to a boil over medium heat, whisking often, and cook, stirring constantly, for 2 minutes at a boil until the mixture is thickened. Remove the pan from the heat and stir in the butter and lemon juice. The sauce can be used warm or at room temperature.
Cut the cake into squares and drizzle each piece with the lemon sauce. Serve.
(Source: http://www.melskitchencafe.com/2012/05/blueberry-coconut-cake-with-lemon-sauce.html)
Wednesday, July 3, 2013
Matoke & Potatoes
This is a traditional Ugandan dish; I made it the other day for a party we had at our house (we only served Ugandan food), and it was a hit!
3-4 plantains, peeled and cubed (large chunks)
1 onion, chopped
1 bell pepper, chopped
6 red potatoes, peeled & cubed
4 tomatoes, chopped
coriander, to taste
tumeric, to taste
curry powder, to taste
cumin, to taste
garlic, to taste
salt, to taste
olive oil
Heat olive oil in large sauce pan on medium high heat; add onions and saute until tender. Add bell pepper and garlic and cook for three minutes.
Add potatoes and cook for five minutes. Add the tomatoes and coriander, stirring to prevent sticking. Add the tumeric, cumin, and curry (amounts vary, based on liking).
Once the tomatoes are cooked, add 1 1/2 cups of water and bring to a boil. Add the plantains and salt.
Continue boiling; reduce heat and simmer when nearly cooked (when plantains & potatoes are soft enough to your liking, and the spices have all blended nicely).
(Source: http://kenyancook-mutono.blogspot.com/2013/01/spicy-plantains-matoke-and-potatoes.html)
3-4 plantains, peeled and cubed (large chunks)
1 onion, chopped
1 bell pepper, chopped
6 red potatoes, peeled & cubed
4 tomatoes, chopped
coriander, to taste
tumeric, to taste
curry powder, to taste
cumin, to taste
garlic, to taste
salt, to taste
olive oil
Heat olive oil in large sauce pan on medium high heat; add onions and saute until tender. Add bell pepper and garlic and cook for three minutes.
Add potatoes and cook for five minutes. Add the tomatoes and coriander, stirring to prevent sticking. Add the tumeric, cumin, and curry (amounts vary, based on liking).
Once the tomatoes are cooked, add 1 1/2 cups of water and bring to a boil. Add the plantains and salt.
Continue boiling; reduce heat and simmer when nearly cooked (when plantains & potatoes are soft enough to your liking, and the spices have all blended nicely).
(Source: http://kenyancook-mutono.blogspot.com/2013/01/spicy-plantains-matoke-and-potatoes.html)
Roasted Sweet Potatoes w/Honey & Cinnamon
4 sweet potatoes, peeled and cut into 1" cubes
1/4 cup olive oil
1/4 cup honey
2 tsp cinnamon
salt and pepper
Preheat oven to 375 degrees.
Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast in the oven for 25-30 minutes or until tender.
(Source: http://www.foodnetwork.com/recipes/tyler-florence/roasted-sweet-potatoes-with-honey-butter-recipe/index.html)
1/4 cup olive oil
1/4 cup honey
2 tsp cinnamon
salt and pepper
Preheat oven to 375 degrees.
Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast in the oven for 25-30 minutes or until tender.
(Source: http://www.foodnetwork.com/recipes/tyler-florence/roasted-sweet-potatoes-with-honey-butter-recipe/index.html)
Subscribe to:
Posts (Atom)