we heart cooking

Herbed Chicken Parmesan

2012-02-08T12:20:00.000-08:00

Although I don't usually like to use bottled pasta sauce, this dish is really quite tasty. Thanks again to Mary the dietician.
(4 servings)
1/3 cup fresh grated Parmesan (divided)
1/4 c. dry breadcrumbs
1 T fresh parsley
1/2 t dried basil
1/4 t salt, divided
1 large egg white, beaten
1 lb boneless skinless chicken breasts
1 T. butter
1-1/2 cups bottled tomato basil pasta sauce (I used natural directions brand)
2 t. balsamic vinegar
1/4 t. pepper
1/3 cup shredded Provolone cheese

Preheat broiler

Combine 2 T of parmesan, breadcrumbs, parsley, basil, and 1/8 t. salt in shallow dish. Place egg white in another dish. Dip chicken in egg white, then in breadcrumb mixture. Melt butter in a large skillet. Add chicken, cooking until done. Set aside.

Combine 1/8 t salt, pasta sauce, vinegar, and pepper in microwave safe bowl. Cover and heat for 2 min or until warm. Pour sauce over chicken in pan. Sprinkle with remaining Parmesan and Provolone cheese. Broil 2 min or until cheese melts.

Maple Mustard Pork Tenderloin

2012-02-08T12:11:00.000-08:00

Another easy and delicious recipe from Mary the dietician.

Makes 4 servings

3 t dijon mustard, divided
1/2 t. kosher salt
1/2 t. pepper
1 lb pork tenderloin, fat trimmed
2 t. canola oil
1/4 c. cider vinegar
3 T maple syrup
1-1/2 t chopped fresh sage (or 1/2 t dried)

Preheat oven to 425.
Combine 1-2 T mustard and pepper in a small bowl; rub all over pork. Heat oil in large overnproof skillet over med heat. Add pork and brown on all sides. Transfer pan to oven and roast until meat therm registers 145 degrees-- about 20 min. Transfer to cutting board and let rest 5 min.

Place the skillet over med heat-- add vinegar, and boil, scraping any browned bits w a wooden spoon. Whisk in maple syrup and 2 T mustard. Bring to a boil. Reduce heat to a simmer and cook until sauce is thickened. Add sage

Slice the pork. Serve tossed with sauce.

(4 oz= 225 calories)

Cumin Chicken with Fresh tomatillo Sauce

2012-01-12T12:05:00.000-08:00

(Makes 4 servings)

2 teaspoons olive oil

1/2 teaspoon ground cumin

1/8 teaspoon freshly ground black pepper

2 garlic cloves, minced

4 (6-ounce) skinless, boneless chicken breast halves

Prepare grill to medium-high heat (I used the George Foreman; you could also cook it on your stovetop)

Combine above ingredients in a large zip-top plastic bag. Add chicken to bag; seal and let stand for 15 minutes.

Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Place on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Serve with tomatillo sauce.

Tomatillo Sauce:

1/2 pound tomatillos

1/2 cup fat-free, less-sodium chicken broth

1/4 cup cilantro leaves

1/4 cup chopped green onions

2 tablespoons fresh lime juice

1/2 teaspoon sugar

1/4 teaspoon salt

1 garlic clove, chopped

1 jalapeño pepper, seeded and chopped

1/4 teaspoon salt

Discard husks and stems from tomatillos. Combine tomatillos and broth in a small saucepan over medium-high heat; cover and cook 8 minutes. Drain and cool slightly. Combine tomatillos, cilantro, and next ingredients (through jalapeño) in a food processor; process until smooth.

no bake cookies

2012-01-04T18:15:00.001-08:00

I am not a big fan of no bake cookies, but these are truly divine, not to mention easy.

1/2 cube butter

1/2 cup milk (I use skim)

1 cup sugar

1 tsp vanilla

1/4 tsp salt

3 tbs cocoa

1/2 cup peanut butter

2 1/2 - 3 cup quick oats

1 cup mini mallows

1/2 tsp salt

directions: in a saucepan melt the butter and then add milk, sugar, vanilla, salt and coca. Bring to a boil for about 90 seconds. Remove from the heat and stir in peanut butter and oats. Add the oats 1 cup at a time until the consistency is thick, but not too dry (I usually only add 2 1/2 cups, but it depends on humidity, etc). Last, stir in the marshmallows. Do not allow the mallows to completely melt are you won't get the marshmallow swirl pattern in the cookie. Use a cookie scoop or spoon to create the cookies. Let cool on wax paper and then eat and enjoy.

Quick Chicken Cordon Bleu

2012-01-02T13:45:00.000-08:00

I am not a big fan of chicken cordon bleu, but this is delicious and simple.
Makes 4 servings

Ingredients

4 boneless, skinless chicken breasts

1/2 teaspoon freshly ground pepper, divided

1/4 teaspoon salt

1/3 cup shredded Gruyère or Swiss cheese

2 tablespoons reduced-fat cream cheese

1/4 cup coarse dry whole-wheat breadcrumb (could not find these, just used regular bread crumbs)

1 tablespoon chopped fresh parsley or thyme

4 teaspoons extra-virgin olive oil, divided

1/4 cup chopped ham (about 1 ounce) (I just used deli ham)

Preparation

1. Preheat oven to 400°F. 2. Sprinkle chicken with 1/4 teaspoon pepper and salt. Combine cheese and cream cheese in a

bowl. Combine the remaining 1/4 teaspoon pepper with breadcrumbs, parsley (or thyme)

and 2 teaspoons oil in another bowl. 3. Heat the remaining 2 teaspoons oil in a large, ovenproof nonstick skillet over medium heat.

Cook the chicken until browned on both sides, about 2 minutes per side. Move the chicken to the center so all pieces are touching. Spread with the cheese mixture, sprinkle with ham, then top with the breadcrumb mixture.

4. Bake until the chicken is no longer pink in the center and an instant-read thermometer registers 165°F, 5 to 7 minutes.

Nutrition

275 Calories; 13 g Fat; 4 g Sat; 6 g Mono; 97 mg Cholesterol; 4 g Carbohydrates; 34 g Protein; 1 g Fiber; 327 mg Sodium; 259 mg Potassium

(recipe courtesy Mary Dimmick, RD, PT)

Bran Muffins

2012-01-02T13:41:00.000-08:00

Here is the first of my meal plan recipes. I am trying to lose weight and have been working with a dietician.

This makes a ton (around 30), so I usually half it. Also, they freeze really well.

2 cups old fashioned oats

2 cups bran buds (100%) (This is a type of cereal)

2 cups shredded wheat (5 large squares crumbled)

2 cups water

3 cups sugar

1 cup oil

4eggs

2 tsp salt

5 tsp soda

5 cups flour (whole wheat)

1-quart low-fat buttermilk

Directions

1. Mix cereal and water and let stand. 2. Blend sugar, oil, eggs, soda, and salt. 3. Alternate buttermilk and flour and stir after adding each. 4. Mix together. Bake at 350 degrees for 25-30 minutes. This mix can store in the refrigerator

for up to 6 weeks.

Per serving: 241 Calories; 8 g Fat (0.8 g Sat); 40 g Carbohydrates; 6 g Fiber; 6 g Protein; 400 mg sodium

(Recipe courtesy Mary Dimmick, PT, RD)

Chicken with Caribbean Rub and Mango Salsa

2011-12-14T20:06:00.000-08:00

This came from The Sisters Cafe. Their recipe called for pork chops-- I used chicken. It turned out to be delicious and refreshing. I think it would go perfect with rice or couscous. I grilled my chicken on the George Foreman.

4 boneless, skinless chicken breasts

1- 1/2 teaspoons ground coriander
1- 1/2 teaspoons ground cumin
3/4 teaspoon sugar
3/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper

mango peach salsa (I bought some from Lee's that had pineapple and mango. Mmmmmm)

Combine the first 7 ingredients in a small bowl. Rub chicken with spice mixture. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add pork to pan; grill 3 minutes on each side or until a thermometer registers 145° (slightly pink). *Even better, grill pork chops on a bbq preheated to medium-high heat. Or if you don’t have a bbq or a grill pan, broil the chops in the oven about 6 inches away from heat – works great too! Serve grilled pork chops with mango peach salsa.

If you prefer to make your own salsa, here is the original Cooking Light recipe for mango salsa.

Toss together gently:
1/2 cup diced peeled mango
1/2 cup diced plum tomato
1/2 cup chopped cilantro
1 tablespoon red wine vinegar
2 teaspoons extra-virgin olive oil

Banana Chocolate Chip Muffins

2011-12-14T15:31:00.000-08:00

I am on a quest to make my recipes healthier. With my changes, this one amounts to 111 calories per muffin. Not bad. It comes from recipegirl.com

banana- chocolate chip muffins

Yield: 12 regular-sized muffins

Prep Time: 15 min

Cook Time: 25 min

I like to bake these up in mini muffin cups to utilize for after-school snacks...

ingredients:

3 medium very-ripe bananas
1 large egg
1/3 cup low fat buttermilk or nonfat milk
1/4 cup granulated sugar (I cut both sugars in half)
1/4 cup brown sugar
1 cups all-purpose flour

1/2 c. whole wheat flour

1 teaspoon baking soda
1 teaspoon salt
3 Tablespoons mini chocolate chips

directions:

1. Preheat oven to 350°F. Lightly coat regular-sized muffin tin with cooking spray.

2. In a large bowl, mash bananas with fork. Whisk in egg, milk, and sugars.

3. In a separate bowl, whisk together flour, baking soda and salt. Slowly add to wet mixture and mix until combined. Stir in chocolate chips.

4. Spoon equal amounts of batter into 12 muffin cups. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan, then remove to a wire rack to cool completely.

Alisa's Favorite Chili

2011-12-10T05:57:00.000-08:00

This is easy and delicious. From KSL's Studio 5

Alisa's Favorite Chili

3 lbs. lean ground beef
1 large onion, chopped
2 cans (15 oz. each) Ranch Style Beans* (I couldn't find these so I used Western Style Beans)
2 cans (20 oz. each) enchilada sauce
1 can (14.5 oz.) diced tomatoes
½ tsp. chili powder
½ tsp. cumin

Method:

Brown the ground beef and chopped onion together. Drain any grease and place mixture in a large cooking pot. Stir in beans, enchilada sauce, diced tomatoes, chili powder, and cumin (add more seasoning to taste if desired). Simmer until thickened. Serve with grated cheese and bread. Serves 8-10.

Note: Ranch Style Beans are a brand name of baked beans that are found easily in most grocery stores.

Whole Wheat Bread (Marcia Wilson)

2011-12-10T05:55:00.000-08:00

This bread is the best homemade whole wheat I've tried. It is from Mb's mil, Marcia. You can make the entire recipe if you are using a Bosch mixer, but make sure to half it if you use a Kitchenaid.

Whole Wheat Bread

8 cups whole wheat flour

1 cup wheat gluten

¾ cup honey

¾ cup oil

5 tsp salt

4 cups hot water

White flour as needed (generally 2 cups)

4 tbsp dry active yeast

1 tbsp sugar

1 ½ cups warm water

Directions: Mix wheat flour, gluten, honey, oil, and salt. Once combined at 4 cups hot water. Combine 1 ½ cups warm water, sugar and yeast, let proof. Once yeast has proofed add it to the rest of the ingredients. Add flour until the dough is able to be kneaded. Knead the dough until it is smooth and elastic. Place a large bowl coated with oil and let raise until double or 1 hour. Then punch a hole in the dough and push out all the air bubbles. Divide the dough equally and place in loaf pans. Cover with a clean dish towel and let raise about 30 min. Bake at 350 degrees until the internal temperature of the bread is 200 degrees (about 30 min).

Chicken, Artichoke and Cannellini Bean Spezzatino

2011-10-24T21:24:00.000-07:00

From Giada De Laurentiis. recipe here.

This soup is seriously good. The only changes I made: I used a rotisserie chicken and added at the end + used artichokes from the jar instead of frozen (I think my jar was 6 oz). Also, you can substitute bacon for pancetta.

1 (4-ounce) piece pancetta, diced into 1/4-inch pieces

2 medium carrots, peeled and cut into 1/2-inch pieces

2 celery stalks, thinly sliced

1 onion, diced

3 cloves garlic, minced

1 teaspoon kosher salt, plus more for seasoning

1 teaspoon freshly ground black pepper, plus more for seasoning

2 (14-ounce) cans low-sodium chicken stock

1/2 packed cup fresh basil leaves, chopped

2 tablespoons tomato paste

2 teaspoons dried thyme

1 bay leaf

2 skinless chicken breasts with rib meat (about 1 1/2 to 2 pounds total)

12 ounces frozen artichoke hearts, thawed and chopped into 1-inch pieces

1 (15-ounce) can cannellini beans, rinsed and drained

In a heavy 5 or 6 quart saucepan add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Set aside. Add the carrots, celery, onion, garlic, 1 teaspoon salt and 1 teaspoon pepper and cook until the onion is translucent, about 5 minutes. Stir in the chicken stock, basil, tomato paste, thyme, and bay leaf. Add the chicken and press down to submerge. Bring the liquid to a simmer. Reduce the heat to medium-low and simmer, uncovered, turning the chicken over and stirring occasionally, for 20 minutes. Add the artichokes and the cannellini beans and simmeruntil the chicken is cooked through and the liquid has reduced slightly, about 10 to 15 minutes.

Remove the chicken and let cool for 5 minutes. Discard the bones and cut the meat into bite-size pieces. Return the meat to the saucepan and simmer for 5 minutes until warmed through. Remove the bay leaf and discard. Season the spezzatino with salt and pepper, to taste.

Ladle the spezzatino into bowls and garnish with the cooked pancetta.

Pumpkin Spiced Cream Cheese Breakfast Rolls

2011-10-15T14:16:00.000-07:00

These are super easy; justin thought they were the best thing ever...basically cinnamon rolls made with crescent rolls and a pumpkin mixture. You could also use Rhodes dough or make your own, but I liked the lightness of the crescent rolls. Find the original recipe HERE.

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2 cans Pillsbury Crescent Rolls

4 oz cream cheese, softened

1/4 cup brown sugar

1/4 cup canned pumpkin

1/4 tsp cinnamon

1/8 tsp nutmeg

1. Preheat oven to 350 degrees F. Unroll crescent rolls to form 4 rectangles placed side by side. Pinch seams together to form one long rectangle. Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined. Spread mixture over crescents. Starting at long end, roll up then cut into 1 inch pieces (I put the rolled dough in the freezer for a couple minutes and found it was easier to slice after that). I baked mine in two pie dishes, but you could do two 9x9 pans or even one 9x13 dish.

2. Bake for 25-30 minutes or until rolls are golden brown. Frost warm rolls with cream cheese frosting recipe below.

4 oz cream cheese, softened

1/2 cup powdered sugar

1/2 tsp vanilla

1 tbsp canned pumpkin

Pad Thai (with Chicken)

2011-10-10T18:15:00.000-07:00

This recipe is another from Martha Stewart's book, Great Food Fast. I had a couple of issues with it. First of all, it made a huge mess, but that might just be the way I cook. Secondly, I found it way too spicy, so beware and reduce the chili sauce. Overall, I did think it had a delicious flavor, just like the Pad Thai I get at Kamin.
(serves 6)

3 chicken breasts (it did call for shrimp, but I substituted)
8 oz. rice-stick noodles (Mine were short, and I ended up using about 3/4 of a 16 oz. pkg)
1/4 c. tomato based chili garlic sauce (I will half this next time)
1/4 c. fresh lime juice
3 T. soy sauce
2 T. brown sugar
1 T anchovy paste
4 T vegetable oil
4 garlic cloves, minced
3 cups bean sprouts
8 scallions, trimmed, halved lengthwise in 2 inch pieces
1/3 c. chopped dry roasted peanuts
1 large egg, lightly beaten

OPtional for garnish:
bean sprouts
fresh cilantro
lime wedges

Cook chicken in boiling water, leaving partially pink on the inside. Thinly slice, then set aside.

In a small bowl, whisk chili sauce, lime juice, soy sauce, brown sugar, and anchovy paste. In a large skillet heat 2 T. oil and garlic over medium high heat until fragrant. Add chicken and stir until cooked thoroughly. Transfer to plate.

Heat a large pot of water to a boil. Remove from heat and stir the noodles until softened but still undercooked (about 3 min).

Return skillet to med high heat. Add remaining 2 T oil, then noodles, chile sauce mixture, cooking until combined . Add bean sprouts, scallions, and chicken. Pour in the egg, tossing until the noodles are coated and egg is cooked. Serve.

Lemon Basil Pasta (with chicken)

2011-09-21T09:56:00.000-07:00

I found the beans in this recipe to be problematic. They don't mix well with the pasta, and when I served it some had 2 beans, while others had half a can. Not sure what the solution to this issue is. Just thought I would mention it. Obviously, this is not my photo, since I added chicken and parm to my dish. The original recipe calls for adding 1/2 c. of the pasta water 1 T. at a time to the basil puree. I didn't bother. Turned out fine. This dish is light and refreshing. I served it with steamed broccoli.

Makes 4 Servings
(From March Better Homes and Gardens with modifications)

Chicken:
2-3 chicken breasts, cut into thin slices
1 T olive oil
1 large clove garlic, pressed
Juice from 1/4 lemon
Peel from 1/4 lemon
Parmesan (for garnish)

Heat olive oil, adding garlic, and lemon. Add chicken and cook until just done. Set aside.

Pasta:
10 oz. dried linguine or desired pasta
1 19-oz. can white kidney (cannellini) beans, rinsed and drained
1/2 of a lemon
2 Tbsp. olive oil
1 cup packed fresh basil leaves

Directions
1. Cook pasta according to package directions, adding beans for the last 2 minutes of cooking time. Drain pasta and beans; cover to keep warm.

2. Meanwhile, finely shred peel from the lemon half (about 2 teaspoons). In a small skillet heat 1 tablespoon of the oil over medium heat. Add lemon peel; cook and stir 1 minute, or until lightly golden.

3. In a food processor combine cooked lemon peel/olive oil, basil, the remaining 1 T. olive oil, the juice from the lemon half, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and process until smooth.

4. To serve, toss hot cooked pasta mixture with lemon-basil mixture.

Top with chicken and fresh parmesan cheese.

Bottled Salsa

2011-09-14T08:41:00.000-07:00

I use my food processor to chop all the ingredients. I also drain off some of the water from the tomatoes because I don't like runny salsa. Note to self: wear gloves when handling jalapeno peppers. They are no joke. It seems like this recipe makes 5-6 large bottles.

48-58 tomatoes
4 medium onions
8 yellow peppers
4 green peppers
20 jalapeno peppers
1-1/4 c vinegar
2 t. sugar
4-1/2 t. salt
1 t. crushed red pepper

Simmer over low heat, draining excess water until desired consistency is achieved. Remove from heat, add 1 bunch fresh chopped cilantro and stir well. Add salsa to bottles, leaving 1-2 inches at the top. Seal with lids and place in water bath (bottles should be nearly covered with water). Process for 15 min. or until lids are sealed. Store for up to a year.

Sweet Zucchini Cupcakes

2011-09-07T16:09:00.000-07:00

Can you tell I'm on a cupcake kick lately? Frankly, this is the only way I can stand zucchini, and these were delicious. The nuts made the cupcake in my opinion. You could substitute chocolate chips as well.

From marthastewart.com with my additions.

Cupcakes (makes 12)

1 1/2 cups all-purpose flour, (spooned and leveled)

1 cup packed brown sugar

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 t. ground cloves (my addition)

1/2 t. nutmeg (my addition)

1/2 cup coarsely chopped pecans or walnuts (I used almonds)

1 zucchini (10 ounces), coarsely grated (1 1/2 cups)

1/3 cup vegetable oil

2 large eggs, lightly beaten

1/2 teaspoon pure vanilla extract

. Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.

. In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt (also nutmeg and cloves). Mix in nuts.

. In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).

. Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes.

Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile, make frosting. Using an offset spatula or butter knife, spread frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.

Cream Cheese Frosting

4 tablespoons room-temperature unsalted butter

4 ounces room-temperature bar cream cheese

2 cups confectioners' sugar

1/2 teaspoon pure vanilla extract

Directions

In a medium bowl, with an electric mixer, beat butter and cream cheese until smooth. Add confectioners' sugar and vanilla extract; beat until light and fluffy. Refrigerate until ready to use, up to 1 day.

Orange Vanilla Bean Cupcakes with Cream Cheese Frosting

2011-08-15T21:14:00.000-07:00

(Sorry about the freaky font. I am perplexed as to why it looks this way.)
Note: This recipe called for real vanilla beans, but as I have no idea where to get them, I opted for vanilla extract instead. Also, these taste much better refrigerated and were my favorite of the 2 recipes I tried.
Cupcakes
4 ounces (1 stick) unsalted butter, softened

1 cup sugar

2 t. pure vanilla extract

1 tablespoon finely grated orange zest

2 large eggs

3/4 cup heavy cream

1/4 cup fresh orange juice

1 tablespoon pure vanilla extract

2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Cream butter, sugar, vanilla seeds, and orange zest until pale and fluffy. With mixer running, add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl.

Combine cream, orange juice, and vanilla extract in a small bowl. Sift togetherflour, baking soda, baking powder, and salt. With mixer on low speed, add
flour mixture to butter mixture in 3 batches, alternating with cream mixture, ending with flour; beat until just combined.

Divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins halfway through, until testers inserted in the centers come out clean, about 25 minutes. Let cool in tins on wire racks. Undecorated cupcakes will keep, covered, for up to 1 day (or frozen for up to 2 months).
Frost and serve.

Cream Cheese Frosting

8 ounces cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
(I also added a bit of fresh orange juice)
Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.

Vanilla Cupcakes with Buttercream Frosting

2011-08-15T21:08:00.000-07:00

I have never been a fan of the cake mix cupcakes and this was my first venture into the "from scratch" cupcake recipe world. There are a lot of recipes out there, but I was most impressed by what I found on Marthastewart.com I bought a giant cupcake pan, a frosting bag, and frosting tips at Kitchen Kneads. So fun. They also have really cute cupcake liners.

A word on the giant cupcakes: they are really fun, but rather difficult to eat, and they take a lot of frosting.

Also, I did find this frosting to be a bit sweet for my taste, but then again, I have frosting issues. No one else complained. The frosting was colored with bright food coloring and I used some blue and purple sprinkles on top. The girls said they were "princess cupcakes".

Vanilla Cupcakes

3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, room temperature (1 1/2 sticks)
1 1/2 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk
Heat oven to 350 degrees. Line cupcake pan with paper liners; set aside. In a medium mixing bowl, whisk together flour, baking powder, and salt. In another mixing bowl, cream the butter and sugar until light and fluffy, about 4 minutes. Add eggs one at a time, mixing until incorporated and scraping down sides of bowl, beat in vanilla.
Add flour mixture and milk alternately, beginning and ending with flour. Scrape the sides and bottom of bowl to assure the batter is thoroughly mixed. Divide batter evenly among liners, filling papers about 2/3 full. Bake on the center rack of the oven until tops spring back to touch, about 20 minutes. Transfer to a wire rack to cool completely
Buttercream Frosting:
Ingredients

- 12 ounces (3 sticks) unsalted butter, softened
- 1 pound confectioners' sugar, sifted
- 1/2 teaspoon pure vanilla extract
- Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
- Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

Braised Balsamic Chicken

2011-07-19T20:06:00.000-07:00

I am still not quite sure why I fired up the kitchen today (my house was 85 degrees), regardless it was delish. This had a slightly meat-loafish vibe. I served it with a fruit salad and potatoes. You could also do a cous cous or pasta. I got the recipe from allrecipes. I stuck to the recipe except I used only 3 breasts. If you used 6 you'd have to add more wet ingredients. This could be done in a slow cooker as well. I substituted garlic salt for fresh crushed garlic. I also used fresh herbs (courtesy of Christina's fab graduation gift).

6 skinless, boneless chicken breast halves
ground black pepper to taste
1 teaspoon garlic salt
2 tablespoons olive oil
1 onion, thinly sliced
1/2 cup balsamic vinegar
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme

Directions

Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

Halibut with Peach Salsa

2011-07-11T08:52:00.000-07:00

From allrecipes.com (serves 4)
I do feel you could use this with chicken, just be sure to pound the chicken breast flat and let it marinate a little longer.

Marinade:

1/3 cup orange juice
2 tablespoons canola oil (I used olive oil)
2 tablespoons lime juice
1 tablespoon brown sugar
2 teaspoons grated lime peel
1 garlic clove, minced
1/2 teaspoon salt
4 (6 ounce) halibut steaks
SALSA:
2 cups chopped fresh or frozen peaches
1/4 cup chopped sweet red pepper
1/4 cup chopped red onion (I probably only used 2 T. This stuff is overpowering)
1 jalapeno pepper, seeded and chopped*
2 tablespoons orange juice
1 tablespoon minced fresh cilantro
2 teaspoons lime juice
1/4 teaspoon salt

In a bowl, combine the first seven ingredients; mix well. Remove 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add the halibut. Seal bag and turn to coat; refrigerate for 2 hours. In a bowl, combine salsa ingredients; cover and refrigerate until serving.
If grilling the fish, coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from fish. Grill, uncovered, over medium heat or broil 4-6 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork, basting occasionally with reserved marinade. Serve with peach salsa

Mango Salsa

2011-05-17T19:30:00.000-07:00

This is a delicious recipe I found on allrecipes and then tweaked to my taste buds. I served it over grilled chicken and coconut rice. It was so refreshing and delicious. My only hang up is the red onion. Though I do love red onions they always seem to overwhelm a dish. The original recipe called for 3/4 cup (talk about overload). I used a 1/4 cup and still felt it was too much. My suggestion is to only add 1/8 cup or use green onions which are much more mild. I also added some chopped cilantro and felt it really upped the flavor.

Ingredients

1 mango - peeled, seeded and diced
1 red bell pepper, seeded and diced
1/4 cup chopped red onion
1 tablespoon white sugar
1 tablespoon olive oil
2 tablespoons lime
1 avocado - peeled, pitted, and diced
1 teaspoon salt
Chopped cilantro to taste

Directions

Toss together mango, bell pepper, onion, sugar, olive oil, and lime in a bowl. Gently fold in diced avocado, and season with salt.

Coconut Rice

2011-05-17T19:17:00.001-07:00

My recent tropical travels have inspired a few new recipes. This is a great one for coconut rice. The coconut flavor is very subtle. I got this from allrecipes. Also I used lite coconut milk to cut down on fat.

Ingredients

1 (14 ounce) can coconut milk
1 1/4 cups water
1 teaspoon sugar
1 pinch salt
1 1/2 cups uncooked jasmine rice

Directions

In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

Chicken Tacos

2011-04-13T17:26:00.000-07:00

This is entirely different from any chicken taco I've sampled but oh, so delicious. This is also from my friend Melissa (Her recipe blog is linked on the right). The only change I made was adding lime juice.

1 garlic clove, minced

1/2 tsp. salt

1 Tbsp. oil, vegetable or canola

4 chicken breasts, cooked and shredded.

Pinch of pepper

1/2 tsp. ground cumin

1/4 lime, squeezed

1 onion, chopped

2 (10 oz.) cans Rotel tomatoes (one can drained, one undrained)

grated cheese

Corn Tortillas

shredded lettuce

Sour Cream

Guacamole (recipe below)

Heat oil in a large skillet. Add onion and garlic and salt. Cook unitl onion is tender. Add tomatoes, lime juice, pepper and cumin. Stir in chicken. Cook uncovered, sitrring occasionally until liquid is obsorbed into meat. Taste and add more salt and cumin if needed. Serve on corn tortillas.

A hint about corn tortillas: heat them on a skillet until pliable. I found that if I add a little oil to the skillet, they are much better to eat.

I did think these would be excellent with black beans.

Guacomole

2011-04-13T17:18:00.000-07:00

This is seriously amazing. It comes from my friend's recipe blog and you can find the original here. I changed it a bit because I am afraid of Jalapeno peppers and raw onions. Also, I did not use a food processor as suggested in her recipe.

2 ripe avacados, pitted and peeled
1 jalapeno, finely chopped and seeded
1 clove garlic, minced
1 Roma tomato, chopped
1 Tbsp. lime juice
1 tsp. salt
1/2 tsp. pepper

Mash avocado using a fork or mini wisk, add other ingredients until combined (leave chunky). Melissa suggests that if the avocado is too ripe you can add more lemon (or lime) juice and salt.

Macaroni and Cheese

2011-04-05T18:31:00.000-07:00

This is a barefoot contessa recipe. I normally add sauteed onions and mustard powder, but decided I would follow her recipe exactly. Using the cheeses listed is essential and pricey (I spent $15). McKay and I both agreed this was the best mac and cheese I've ever made--I wouldn't change a thing. I didn't have tomatoes, but I think they'd be delicious. I also didn't have plain bread crumbs so I used panko and it was tasty.

Ingredients

Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk (I used skim)
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Red River Beef Stroganoff

2011-03-24T14:08:00.000-07:00

From Allrecipes.com with modifications

1 pound sirloin steak, cut into thin strips
1/4 cup all-purpose flour
1/2 cup butter or margarine, divided (I did not use this much butter)
1 large onion, chopped
1 (10.5 ounce) can beef broth
1 teaspoon dried basil
salt and pepper to taste
Fresh mushrooms
1 tablespoon Worcestershire sauce
1 cup sour cream
Dash of red wine
cooked noodles

Dredge meat in flour. In a skillet, melt 1/4 cup butter over medium heat; saute onions until tender. Remove from pan; set aside. Melt remaining butter and brown meat on all sides. Add broth, basil, salt and pepper, mushrooms, Worcestershire sauce and onions. Cook until mixture thickens, about 5 minutes. Just before serving, stir in sour cream. Heat through, but do not boil. Serve immediately over rice or noodles.

Maple Almond Granola

2011-02-21T13:28:00.000-08:00

Maple Almond Granola

5 c. rolled oats (not quick oats)
1 c. toasted wheat germ or flax seed
1 c. dried cranberries, divided (or other dried fruit, I used cherries)
1 cup sliced almonds
2/3 c. frozen 100% apple juice concentrate
1/2 c. pure maple syrup
1/3 c. Canola Oil
1/4 c. packed brown sugar
1 tsp. vanilla
1/4 t. salt

Whisk apple juice, maple syrup, oil and brown sugar in a medium sauce pan. Simmer over medium heat, stirring occasionally. Remove from heat and stir in cinnamon, salt and vanilla.

Mix oats, wheat germ, and almonds in a large bowl. Stir in juice mixture and sauce to coat. Spread evenly on 2 prepared baking sheets.

Bake for 15 min, at 325 stirring once or twice. Reverse sheets top to bottom and continue baking another 15 min or until lightly browned. Remove from oven, stir 1/2 cup of dried fruit into each baking sheet. Store in airtight container.

(per 1/2 cup 220 cal, 7 g protein, 5 g. fiber, 37 carbs)

Cashew Chicken II

2011-01-04T17:36:00.000-08:00

This recipe came from the book Great Food Fast. It was fast, easy, and had a great flavor. I suggest adding another green vegetable to the dish, but it's also good without one.

1-1/2 lbs (3-4) chicken breast, cut into 1 inch cubes
1 T. cornstarch
Salt and pepper
2 T. olive oil
6 cloves garlic, crushed
8 scallions (green onions) chopped, with white and green parts separated
2 T rice vinegar
3 T hoisin sauce (find this by other Asian foods-- it's in a jar)
1/4 c raw cashews toasted
White rice, cooked.

In a ziploc bag, toss chicken and cornstarch until chicken is coated, also add 1/4 t. each of salt and pepper.
Then, cook half the chicken in 1 T. of oil. Remove chicken, cook the other half of the chicken in remaining oil, adding garlic and white part of scallions. Return all chicken to the pan and add vinegar, cooking until just evaporated (about 30 sec.). Add the hoisin sauce and 1/4 c. water, cooking until completely coated. Remove from heat and stir in scallion greens and cashews. Serve immediately over white rice.

Favorite Turkey Burger

2010-11-16T12:06:00.001-08:00

This is my favorite turkey burger recipe, courtesy Martha Stewart. If you don't have Gruyere cheese, Swiss is a good substitute; I've also used Feta. We always have ours with tomatoes, romaine, ketchup and mustard in pita pockets.

1 1/2 lbs ground turkey

1/3 - 1/2 cup grated Gruyere cheese

4 scallions, thinly sliced

1/4 cup dried breadcrumbs

1/4 cup dijon mustard

1 garlic clove, minced

salt + pepper, to taste

In a medium bowl, combine the turkey with the cheese, scallions, breadcrumbs, mustard and garlic; season with salt and pepper. Form the mixture into four 1-inch-thick patties. Grill.

Smoky Pork Tinga Tacos

2010-11-15T18:52:00.000-08:00

This is another Rick Bayless recipe from Everyday Mexican.

2 large yukon gold potatoes cut into 1/2 inch cubes (yes, I know weird, potatoes in a taco, but it added a certain sweetness to the dish, also Patrick thought they were pineapple.)
2 lbs boneless pork shoulder (I used a pork loin)
1 28 oz can of fire roasted diced tomatoes
3-4 canned chipotle chiles en adobo, seeded and sliced 1/4 inch long (find by the Mexican food, oh, and I used 4-- quite spicy)
1 T. chipotle canning sauce (from your can of chiles)
1 T. Worcestershire sauce
1 t. dried oregano
3 cloves garlic, crushed
1 med. white onion, sliced 1/4 inch thick
warm corn tortillas
1 cup crumbled queso fresco, feta, or goat cheese
2 avocados, pitted and cut into pieces
limes

Spread potatoes over bottom of a slow cooker and top with pork. Meanwhile, mix tomatoes, chiles, sauce, Worcestershire, oregano, and garlic. Pour mixture evenly over meat and potatoes. Cover and slow cook on high for 6 hours, or until pork is tender. Shred pork using a fork, add queso fresco, and mix with everything else. Serve onto heated corn tortillas (microwave, 10 seconds) top with avocado and serve.

** I felt this recipe needed a hint of lime, so I squeezed a wedge onto each taco. Lime makes everything better.
*** Patrick also thought the pork would be good on a tostada. We've used soft corn tortillas for this purpose. Just place them under the boiler and flip when they start to brown. So much better than store bought tostadas.

Pumpkin Pancakes

2010-11-06T12:23:00.001-07:00

yes, I am on a pancake-making kick. These were really good (I think adding chocolate chips is essential, but justin always has his without). The batter is super thick, which threw me off at first, but I figured out you have to spread the batter on the griddle with a spoon and make them a little smaller to ensure they cook all the way through. go here to see the recipe.

2 cups flour

3 tbsp brown sugar

2 tsp baking powder

1 tsp baking soda

1 tsp allspice

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp salt

1 1/2 cups milk

1 cup pumpkin puree

1 egg

2 tablespoons vegetable oil

2 tablespoons vinegar

Mix together the milk, pumpkin, egg, oil and vinegar. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. Stir into the pumpkin mixture.

Heat a lightly oiled griddle over medium heat. Scoop the batter onto the griddle and brown on both sides.

Banana Pancakes

2010-11-03T07:29:00.000-07:00

This recipe can be found here.

1 cup flour

1 tbsp white sugar

2 tsp baking powder

1/4 tsp salt

1 tsp vanilla

1 egg, beaten

1 cup milk

2 tbsp butter, melted

1-2 ripe bananas, mashed (I usually mash 1 banana and cut the second into tiny chunks, just a preference thing)

optional - chocolate chips, chopped pecans

Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, melted butter, vanilla and mashed bananas.

Stir flour mixture into banana mixture, batter will be slightly lumpy.

Heat a lightly oiled griddle over medium-low heat. Pour batter onto the griddle and cook until pancakes are golden brown.

Creamy Chicken Noodle Soup with Homemade Noodles

2010-09-21T11:56:00.000-07:00

Comfort food. It's a must, especially this time of year, and so I give you one of my favorites. It is quick, easy and oh so good. I have made this soup with Grandma's brand noodles (in a bag, by shelf pasta) but they take forever to cook. I've also used frozen noodles-- I think they're intended for Asian food but they work well. I have to admit that the homemade noodles trump all. Make them prior to starting the soup because they are easier to handle when they've dried out a bit.

Noodles (from KSL Studio 5)
1 c. flour
1/2 t. salt
2 eggs
2 T. milk

Stir together flour and salt. Make a well in center of flour; add eggs and milk; using a fork, stir together eggs and flour until well mixed. Add additional flour (or milk, one teaspoon at a time) to produce a dough stiff enough to handle. Dough should still be soft, but not sticky to the touch. Form dough into a ball, flatten on a floured surface, and knead until smooth. Divide dough in half; roll each half out on a floured surface into a 12-inch circle or to desired thinness. Allow dough to rest 10 minutes before cutting. Cut noodles 1/4-inch wide and 2 to 5-inches long.

Soup
3 chicken breasts, poached and cut into bite sized pieces
1-1/2 c. chopped carrots
Celery (Optional, what's the point of celery? Perhaps to add some color?)
1/2 onion, diced
16-24 oz chicken broth
3 cans cream of chicken soup
1 can evaporated skim milk
Pepper to taste

Mix cream of chicken soup, chicken broth, and skim milk (note, I always end up adding more liquid because I don't like the broth to be overly thick. I've also used regular milk and it works fine but the evaporated variety is just a little thicker). Heat in large soup pan and stir until bubbling. Add onions, carrots and chicken and cook until carrots are somewhat tender. Add noodles a few at a time (they cook quickly) but don't overcook. Serve in the traditional soup fashion.

Chocolate Raspberry Truffle Brownies

2010-08-25T08:44:00.000-07:00

These are divine. The original recipe is posted on the Food Buzz. I made a few changes.

Chocolate Raspberry Truffle Brownies

Servings: about 20 bite-size brownies

Ingredients

For the brownies:

1/2 cup unsalted butter (1 stick)

1 and 1/4 cups semisweet chocolate chips

2 eggs

3/4 cup light brown sugar

1 teaspoon instant coffee crystals

2 tablespoons water

1/2 teaspoon baking powder

3/4 cup all-purpose flour

For the filling:

1 cup semisweet chocolate chips

1 package (8 ounces) softened cream cheese

1/4 cup powdered sugar

1/3 cup seedless red raspberry jam (I just used the homemade seeded version)

Ganache:
(the original recipe called for a glaze, but I couldn't get it to work so I substituted the ganache)

4 oz good quality semi-sweet chocolate chips
1/4 cup heavy whipping cream.
1/8 tsp instant coffee crystals

Instructions

For the brownies:

1. Pre-heat the oven to 350 degrees.

2. In a heavy saucepan, melt the butter and chocolate chips over low heat until melted, cool slightly.

3. In a large bowl, beat the eggs and the brown sugar until well-mixed.

4. Dissolve the coffee crystals in the water, add to the egg mixture with the melted chocolate and mix ingredients well.

5. Combine the baking powder and flour in a small bowl; stir into chocolate mixture.

6. Spread mixture into a greased 9-inch square baking pan.

7. Bake at 350 degrees for 30-35 minutes, cool completely. (I stuck them in the freezer)

For the filling:

1. Melt the chocolate chips and let cool slightly.

2. In a mixing bowl, beat the cream cheese until fluffy; add the powdered sugar and raspberry jam-mix well.

3. Stir in the melted chocolate until combined.

4. Spread the filling evenly over the cooled brownies.

I forgot to add the melted chocolate, so my filling was pink in color. I think adding the chocolate would just make the brownies richer and frankly, they were quite rich in my case. I also stuck the brownies in the freezer to help the filling set before adding the ganache.

Ganache:

1. Heat the cream in a pan until simmering. Pour over chocolate chips in a bowl. Let sit 5 minutes, then stir until completely combined, add coffee crystals. Let the frosting sit 15 minutes before frosting the cupcakes.

The famous apple pie

2010-08-15T18:42:00.000-07:00

I bake a lot of pies. This is my personal favorite. I entered it in the Cache County Fair, where it only managed to win a red ribbon. My mom theorizes that it is due to a lack of sophisticated palates on the judges part. This pie is unique and absolutely delicious. McKay is truly a pie connoisseur and he rates this at the top of the list.

*I posted my pie crust recipe previously*

¾ cup sugar

2 tbsp flour

1/ 8 tsp salt

1 cup sour cream

½ tsp vanilla extract

1 egg

2 cups diced apples (I use 6 large granny smith or 8 small)

1/3 cup sugar

1/3 cup flour

1 tsp cinnamon

¼ cup chilled butter, diced

Preheat oven to 425 degrees.
In a medium bowl, stir together ¾ cup sugar, 2 tbsp flour and salt. Mix in the sour cream, egg and vanilla until smooth. Add apples (peel and sliced) and stir to coat. Place in pie shell.
Bake 15 minutes in preheated oven, then reduce heat to 250 degrees and continue baking for 30 minutes more.
To prepare topping stir 1/3 cup flour, 1/3 cup sugar, and cinnamon. Cut in the butter until the mixture resembles fine crumbs.
Cover the top of the pie with the crumb topping, and continue to bake for 15 minutes, or until topping in lightly browned and apples are tender. Allow the pie to cool, then refrigerate until chilled before serving.

Delectable Brownies

2010-08-15T18:39:00.000-07:00

*This is a great and easy brownie recipe. They lasted about 20 minutes when I made them today.

1 cup butter, melted

3 cups white sugar

1 tbsp vanilla

4 eggs

1 1/2 cups all purpose flour

1 cup unsweetened cocoa powder

1 tsp salt

1 cup semisweet chocolate chips

1. Combined melted butter, sugar and vanilla in large bowl. Beat in eggs one at at time.

2. Sift together flour, cocoa powder and salt. Gradually stir flour mixture into wet ingredients until blended. Stir in chocolate chips.

3. Bake in a 9x13 pan at 350 degrees for 35-40 minutes.

Fry Bread

2010-08-15T18:35:00.001-07:00

Navajo tacos are a tasty treat. Once you've tried this fry bread you will never go back to scones made from Rhode's rolls.

2 cups flour

1 tbsp baking powder

1 tsp salt

1 cup milk, heated

Oil for frying (should be about 1 1/2 - 2 inches deep in the pan)

Mix flour, baking powder and salt. Stir in milk and mix until the dough comes together. Add more flour if necessary to be able to handle dough. Knead dough on floured surface until smooth (at least 5 minutes). Let dough rest for 5 minutes. Then break off pieces of dough and shape into round discs. *Make the middle thin or even leave a small hole. Oil should be around 365 degrees (use a thermometer of take a wooden spoon and place handle in oil, if bubble comes up around spoon oil is ready). Fry away.

Grilled Pork Tenderloin with Chimichurri

2010-08-10T20:17:00.000-07:00

This was posted on The Food Buzz and earlier seen on Tyler's Ultimate. Apparently, Chimichurri is Argentine, and I might say, quite delicious. The original recipe calls for cooking an entire pork loin on the grill, but since we were using the George Foreman, I decided to cut mine prior to cooking. Also, I topped mine with the Chimichurri rather than serving it on the side. So delicious.

Since this meal is South American in origin, I would suggest serving it with corn tortillas, beans, and fresh fruit. (Consequently, I served cucumbers, steamed broccoli, and rice. Not a good pairing and way too much green).

Chimichurri
3 garlic cloves, peeled and minced
2 jalapenos, seeded and minced
1/4 cup red wine vinegar
1/2 cup finely chopped fresh flat-leaf parsley

1/2 cup finely chopped fresh oregano leaves

Juice from 2 limes

3/4 cup extra-virgin olive oil

1 teaspoon salt

1 teaspoon whole black peppercorn

Tenderloin

1 pork tenderloin, trimmed of excess fat, patted dry

Salt and freshly ground black pepper to season
1 tablespoon extra-virgin olive oil
Lime juice, for drizzling
Italian parsley, chopped for garnish

Directions:

Combine garlic, jalapeno, vinegar, parsley, oregano, and lime juice in a blender. Add olive oil and season with salt and pepper. Blend well and set aside at room temperature to allow the flavors to marry.

Reserve half of the chimichurri to serve and marinate the pork with the rest.

Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 30 minutes. Don’t over-marinate.

Preheat an outdoor charcoal grill or oven broiler to high. Remove the pork from the marinade, wiping off any excess. Season both sides with a generous amount of salt and pepper.

Drizzle with olive oil and place on the grill. Grill the pork on the hottest part of the barbecue for 5 to 6 minutes per side, until well charred. Allow the tenderloin to rest for about 5 minutes prior to slicing.

Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley, and serve with the remaining sauce.

Thai-Style Chicken Salad

2010-08-03T15:01:00.000-07:00

(Yes, this is my veryown picture, although the store was out of bean sprouts.)

It's just too darn hot to turn on the oven, especially in my non-airconditioned home. Thus I am getting creative with my cooking-- veering away from the five things I usually cook. This recipe is from Great Food Fast (Martha Stewart Living) and I found it to be very refreshing. Patrick wasn't too fond of the mint, which he found overpowering, but the marinade/dressing is delicious.

1/2 c. fresh lime juice (fresh orange juice would also be delicious, but obviously, omit the sugar)
2 T. soy sauce
2 T. sugar
6 T. veg. oil (I used olive)
1/4-1/2 t. red pepper flakes
2 boneless rib-eye steakes (8 oz. and 1/4 inch thick)
3-4 medium carrots (I used 1)
1 med. head romaine lettuce, cut
1 c. fresh bean sprouts.
1/2 c. mint leaves (parsley would also be good)
1/2 c. salted peanuts, chopped

Make marinade in a medum bowl, wisk together lime juice, soy sauce, sugar, red pepper flakes, and oil. Season steakes generously with salt and pepper and place in baking dish (or plastic ziploc bag-- they work wonderfully for marinating). Pour 1/2 of marinade over steaks and reserve the rest to use as a dressing. Let them marinate for 30 min.

In a large skillet, cook the steaks and medium high heat, turning every 2-3 min (I let the marinade start to caramelize and oh my, so delicious). Steaks will be medium rare. Transfer to aluminum foil and let sit for 5-10 min before cutting into strips. Cut carrots into long ribbons using a vegetable peeler. (The recipe suggests tossing all ingredients in a big bowl, but I made each salad individually. My brother David claims that when the dressing is pre-tossed into the salad it "takes away his freedom to choose".)

best snickerdoodles

2010-06-17T07:39:00.000-07:00

1 cup butter, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Preheat oven to 400 degrees.
Cream together butter, 1 1/2 cups sugar, eggs and vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8-10 minutes.

8 minutes was perfect in my oven. It's important not to cook them too long, otherwise they'll turn hard. Mine were super soft; I also made my dough balls really big and they turned out fabulous.

Zesty Slow Cooker Chicken Barbecue

2010-06-13T12:22:00.000-07:00

(From allrecipes.com)
This is excellent. I've had it with chicken, but I've also made it using a pork loin.

6 boneless, skinless chicken breast halves.
1-12 oz bottle barbeque sauce (my favorites are Sweet Baby Ray's and KC Masterpiece)
1/2 c. italian salad dressing (I used half a pack of the dry italian dressing mix)
1/4 c. brown sugar
2 t. Worcestershire sauce

Place chicken in a slow cooker. Mix barbecue sauce, dressing, brown sugar, and Worcestershire sauce. Pour over chicken. Cook for 6-8 hours on low. Shred and serve on buns.

Tomatillo-Sauced Enchiladas with Spinach and Mushrooms

2010-05-21T14:45:00.000-07:00

From Mexican Everyday by Rick Bayless

I guess I'm getting desperate for some decent Mexican because it's hard to come by in Southeastern Alabama. This is the first recipe I tried out of my new cookbook. Let me just say that the verde sauce (although it made way too much and I'll half it next time) was delicious. Patrick and I both agreed that the mushrooms were too strong and we'll do without them in the future.

3 garlic cloves, crushed
2 serreno chiles, seeds removed
1 jalapeno pepper, seeds removed
3/4 c. cilantro
10-12 medium tomatillos, husked, rinsed and quartered
8 oz. mushrooms (We didn't like this addition)
2 c. chicken broth
1/2 large red onion, thinly sliced (I used a yellow one)
2-3 c. spinach
1 c. shredded cooked chicken
salt
12 corn tortillas
2 T. Mexican crema (we used sour cream)
1 t. sugar (optional)
Crumbled Mexican queso fresco (Couldn't find this so we used whatever shredded variety was in the fridge)

Using a food processor, combine garlic, chiles, tomatillos and cilantro. Process until smooth. Add a bit of oil to a sauce pan and heat green sauce stirring constantly, until it has reached the consistency of thick tomato sauce (about 7 min). Rick says: "The more you heat the base, the richer and sweeter the sauce will be." Add chicken broth and simmer over medium heat for about 10 min. to blend the flavors. Stir in the sour cream and taste to season with salt. If the sauce is tart, add sugar (mine was).

Meanwhile, heat mushrooms and spinach in a bit of oil until both are limp. Then add onions and cook until translucent. Add shredded chicken. (I do think this mixture was a bit dry. It would benefit from a little sauce added in just before making enchiladas.)
Dip corn tortillas in green sauce and heat them on a skillet until they are soft and pliable. Fill each tortilla with chicken mixture, roll (leave seam facing down). Just before serving, cover with a liberal amount of green sauce and top with queso fresco.

Santa Fe Chicken Tostadas

2010-04-21T07:37:00.000-07:00

Corn Tortillas
2-4 chicken breasts (I used 2 and we had left-overs)
1 can black beans, drained
1 cup chunky salsa (I used the homemade variety, but any type works)
1/2 can corn, drained
(note: all spices are optional and my addition to the recipe)
1 t. cumin
1/2 t. coriander (optional)
1/2-1 t. red or chili pepper powder
1 clove garlic, crushed
1/4-1/2 lime juiced

Garnish:
Romaine, guacomole, sour cream, cheese

Boil chicken and shred. Place in frying pan with a bit of olive oil. Stir in beans, corn, spices and salsa. Bring to boil and remove from heat. Broil the corn tortillas until hard (you will have to flip them over). Serve chicken atop tortillas with garnishes of your desiring.

Pound Cake

2010-04-04T08:21:00.000-07:00

If you're not sure what a pound cake is, think strawberry shortcake but soooo much better. Sara Lee actually does a decent frozen pound cake, but it pales in comparison to this one. In terms of cooking, it can either be separated into two bread pans (I usually freeze one, uncooked), or one bundt pan. It is delicious eaten warm with strawberries and whipped cream.

Note: eggs, butter, and cream cheese all need to be at room temp, so leave them on the counter for a bit.

Pound Cake
1 pkg. cream cheese
1-1/2 c. butter (yes, 3 whole cubes)
6 eggs
3 C. sugar
3 C. flour
2 t. vanilla

Cream together butter and cream cheese, beat in eggs, sugar, flour, and vanilla. Bake at 325 for 1 hour and 15 min or until a knife comes out of the center clean.

chinese chicken salad, please!

2010-03-26T19:21:00.000-07:00

dressing:
3 tablespoons hoisin sauce
2 tablespoons peanut butter
2 teaspoons brown sugar
3/4 teaspoon hot chile paste
1 teaspoon grated fresh ginger
3 tablespoons rice wine vinegar
1 tablespoon sesame oil
*dressing is pretty thick, I add a little juice from the mandarin oranges to thin it.

1 pound skinless, boneless chicken breast halves
16 (3.5 inch square) wonton wrappers, shredded
4 cups romaine lettuce - torn, washed and dried
shredded carrots
1 bunch green onions, chopped

*I hardly ever use green onions or the wonton wrappers, but I almost always add corn and mandarin oranges

To prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar and sesame oil.
Grill or broil chicken until cooked, slice
Preheat oven to 350 degrees. Spray a large shallow pan and arrange shredded wontons in a single layer. Bake 20 minutes or until golden brown.
In a large bowl, combine the chicken, wontons, lettuce, carrots and green onions. Toss with dressing and serve.

My Favorite Kitchen Tools

2010-03-20T14:31:00.000-07:00

Admittedly, I love to cook. This fact has necessitated better cooking tools, and let me just say, it makes ALL the difference. Invest. You won't know how you lived without them.
(My apologies on the formatting of this. New Blogger is not very cooperative).

The Garlic Press

Mine is from The Pampered Chef. Note: If you put it through the dishwasher, don't run the dry cycle because it is hard on the finish. I use garlic in almost everything and it's so cheap if you buy it in the produce section. Plus, you CAN'T beat the flavor of fresh garlic. So much better than the powder.

Meat Mallet

I got mine at T.J. Maxx for under $5. Make sure you get a metal one, the plastic ones just don't suffice. I pound out all my chicken breasts, yes every one, and here is why. They are just too darn thick! If you pound them out they are more tender, it seems like you have more meat, and it cooks more quickly. Using a meat mallet is essential if you are grilling. There's nothing worse than eating a big thick piece of chicken. As an aside: no, I don't know this fellow but I couldn't pass up using this swell picture.

A couple of good knives:
I have one from The Pampered Chef and two made by Wusthof. They were an investment but so worth it. They make cutting so much easier.

Amazing Chex Mix

2010-03-08T19:14:00.000-08:00

My friend Mandy makes this and we request it for every gathering. It is soooooo good. Kind of reminds me of cereal treat with a twist. Not a low calorie food, but great for a party.

1 box of golden grahams

1 box chex cereal

3 cups of shredded coconut

2 cups of cashews (I think it would be delicious with almonds)

mix together in a large bowl

2 1/2 cups of sugar

2 1/4 cups of karo syrup

3 cubes of butter

boil together for 4 min

remove from heat and add

2 1/4 tsp vanilla

pour over chex mixture and mix until coated. place ingredients spread out on wax paper to cool.

warning it makes a ton!

Taco Soup

2010-02-15T20:21:00.000-08:00

This is my twist on the traditional taco soup. It's a fabulous meal because it's so easy. Also note that it utilizes all of your food storage (you can omit the hamburger and add another can of beans-- protein a plenty). My friend adds a packet of dry ranch dressing mix, never tried it but you can't go wrong with ranch dressing.

Taco Soup

1/2-1 lb lean ground beef
1 onion, diced
2 cans kidney beans (or 1 can kidney, 1 can black beans), undrained
2 cans corn undrained
2 cans tomato sauce
1 large can stewed tomatoes (I use tomatoes I bottled a few summers back)
1 pkg taco seasoning
1-2 t. chili powder
1 clove garlic, crushed
1/2 lime
1 T brown sugar (to cut acidity)

Brown ground beef, add onions and garlic, then add kidney beans, corn, tomatoes, tomato sauce, lime (juiced), brown sugar and chili powder. Stir well. Simmer until heated through. Serve topped with garnishes of your choice. (I like cilantro, guacomole, and fritos. Patrick likes sour cream and cheese.)

Nicole Martin's Dinner Rolls

2010-02-05T10:47:00.000-08:00

Marybeth and I are working on perfecting this recipe. Nicole says to touch the dough as little as possible. She rolls them out and cuts them with a circle cutter, be careful not to roll too thin or your rolls will be like frisbies. Also note that they take quite a while to rise.

I used this recipe for cinnamon rolls and it's probably the best one I've tried.

Dinner Rolls (30 – 36 count)

2 c. warm water
½ c. sugar
1 egg
~ ¼ c. dry milk
1 Tbsp yeast
1 cube margarine, melted
1 ½ tsp. salt
~ 6 c. flour

I put all but the flour in a bosch. Add ½ the flour, mix in. Add the rest of the flour. Dough should be sticky but not too soft. (If you’re in a hurry, err on the sticky side.) Knead the dough until it looks elastic.

Let dough rise until double (at least an hour). The more you let the dough rise, the lighter your rolls will be. From that point on, handle the dough carefully. I gently roll the dough on a floured board and use a cup to cut out the rolls. Put the rolls on a large cookie sheet; wait again to rise (at least an hour) until doubled.

Bake at 385˚ for 13 – 15 minutes.

Swedish Creme

2010-02-05T10:43:00.000-08:00

(From Nicole Martin)

2 c cream
1 c sugar
1 envelope unflavored gelatin, (dissolved in
¼ c cold water)
1 tsp vanilla
½ tsp almond extract
2 c sour cream
1 c fresh or frozen raspberries w/2 tsp sugar

In sauce pan, combine cream and sugar.
Cook and stir constantly over medium-low heat until steam rises. (The recipe also says until candy thermometer reads 160˚, but I don’t worry about that.) DON’T BOIL.
Stir in gelatin until fully dissolved and every calorie and gram of fat have evaporated.
Remove from heat and add extracts.
Cool in pan for 10 minutes.
Whisk in sour cream.
Pour into 8 dessert dishes and chill for at least 1 hour (more) or until set.
Before serving, top with raspberries.
Enjoy!

*At the wedding reception, this was also served with chocolate shavings sprinkled on top w/ the raspberries.

Meatloaf

2010-01-02T19:01:00.000-08:00

I've never cared for meatloaf, until I tried this recipe of my Mother-in-law's. Now I find it delicious.

Meatloaf

2 eggs
2/3 c. milk
3 slices bread, torn into pieces
½ c. chopped onion
½ c. grated carrot
1 c. grated cheddar cheese
1 T chopped fresh parsley
1 t. salt
1 t basil or thyme
¼ t. pepper
1-1/2 lbs ground beef

Topping:
½ c. tomato sauce
½ c. brown sugar
1 t. prepared mustard
In a large bowl, beat eggs. Add milk and bread; let stand a few minutes or until the bread absorbs the liquid. Stir in the onion, carrot, cheese, herbs and seasonings. Add beef’ mix well. In a shallow baking pan, shape beef mixture into loaf (I usually separate into two loaves and freeze one). Bake at 350 for 45 min. Meanwhile, combine topping ingredients. Spoon some topping over meatloaf. Bake until no pink remains, occasionally spooning topping over loaf. Let stand 10 min. before

Favorite Pizza Sauce

2009-12-30T18:10:00.000-08:00

Admittedly, I am a canned pizza sauce kind of girl. Well I was out and came upon this recipe (allrecipes.com). I found it oh so delicious and will never use store-bought sauce again. I do think some stewed or pureed tomatoes would be a nice addition.

1 (6 ounce) can tomato paste
1/3 cup extra virgin olive oil
2 cloves garlic, minced
Water-- add to dilute sauce to desired thickness
ground black pepper to taste
1/2 tablespoon dried oregano
1/2 tablespoon dried basil
1/2 teaspoon dried rosemary, crushed

Water to thin sauce-- 1/2-1 cup

Mix together the tomato paste and olive oil. Mix well. Add garlic, salt and pepper to taste, oregano, basil, and rosemary. Mix well and let stand several hours to let flavors blend. No cooking necessary, just spread on dough.

Chicken Tacos

2009-12-30T15:04:00.000-08:00

From all recipes with modifications. Can be served in tortillas, a top a salad, or any way you like.
1 1/2 pounds skinless, boneless chicken
breast meat - cubed
1/4 cup red wine vinegar
1 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano

Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.

Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

Cereal Treat

2009-12-14T12:24:00.001-08:00

Cereal Treat ala Grandma Westerberg

4 C. Cheerios
4 C. Special K
4 C. Rice Chex
4 C. Kix

2 C. sugar
1 C. butter
¾ C. Karo
Dash of salt
1 C. cream or half & half
1 tsp. vanilla

Mix cereals together in a large bowl. Bring butter, sugar, karo, and salt to a boil. (out lid on to dissolve sugar) Add cream and cook to soft ball stage. Add vanilla and our over cereal.

French Chocolate

2009-12-14T12:17:00.000-08:00

Grandma Johnson's French Chocolate (Christmas Morning)

2 squares unsweetened chocolate
1/2 c. cold water
1/2 t. salt
3/4 c. sugar
1/2 c. whipping cream, whipped

Combine chocolate and cold water in saucepan. Cook over medium heat, stirring constantly until thickneed. Add salt and sugar and continue to cook for 4 min. Remove from heat and cool half an hour. Fold in 1/2 c. whipping cream, whipped. To serve, use 1 T. chocolate mixture per cup and add hot milk. Serve piping hot.

Raspberry Jello Salad

2009-12-14T12:12:00.000-08:00

I'm going to start posting our traditional Christmas foods. So, in no particular order:

Grandma Johnson's Raspberry Jello Salad
1- 6 oz pkg sugar-free raspberry Jello
1 pkg frozen unsweetened raspberries
1 can crushed pineapple
2 bananas, sliced in circles

Make Jello according to package directions. Mex raspberries and pineapple and refridgerate. Add sliced bananas before Jello solidifies (otherwise they will sink to the bottom).

Garlic Lime Chicken

2009-12-09T16:28:00.001-08:00

We eat a lot of chicken. Since I was tired of Parmesan Chicken, I wanted to sample something new. This is similar to Parmesan Chicken in consistency. (I served it with green beans and sweet potato fries)

I've found the key to making good chicken is using a metal meat mallet to pound it thin. This not only makes your chicken go farther, but makes it nice and tender. If you don't have one, invest. I got mine at TJ Maxx for $3.99

Garlic Lime Chicken
Ingredients
2 T. butter
4 cloves garlic, minced
1/2 lime, juiced
3/4 cup dry bread crumbs (If you use Italian style, you don't have to add parsley or oregano)
1/2 cup freshly grated Parmesan cheese
1/4 cup shredded Cheddar cheese (or less. It really doesn't need much)
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves - pounded thin
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes, then add lime juice.
3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5. Bake uncovered for 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Sweet Potato Fries with Honey Lime Dip

2009-12-09T16:23:00.000-08:00

Baked Sweet Potato Fries

2 medium-sized sweet potatoes* (I boiled them just until they were tender on the first layer. This really helped make cutting them into fries easier. I peeled them just as you would a Russet Potato.)

2 T extra virgin olive oil

1/2 t cumin (The cumin seemed a little strong. Next time I don't think I'll use it)

1/2 t oregano

1/2 t coriander

1 t kosher salt

1 t parsley

fresh ground pepper (about 10 turns of a pepper mill)

Put the sweet potatoes in a bowl and drizzle the olive oil over them. Use your hands to make sure each one is coated. Place the fries on the baking sheet. It's very important that they are not touching, After 15 minutes take pan of oven and flip the fries. Put the pan in the oven and cook for another 15-20 minutes. Just keep an eye on them. They should be nice and golden brown.

Honey-Lime Dip for Sweet Potato Fries

(Note: this recipe made more than enough. You could half it and be just fine)
6oz container plain, low-fat yogurt

1 T mayo (I used fat free)

1/2 T honey

1/2 lime

1/4 t cumin

1/8 t oregano

1 t parsley (I didn't see add the last 3 ingredients by mistake. Turned out to be delicious without them)

1/2 t granulated onion

3/4 t kosher salt

Honey Lime Chicken Enchiladas

2009-12-07T17:57:00.001-08:00

I really hate sourcream enchiladas, so I've been searching for an alternative. I found this on the 61st Ward Wives site and made some changes. It's completely different from what you'd expect in a homemade enchilada, but it's absolutely delicious. Even dairy boy himself gave it a thumbs up. It would also be good on a salad with some torilla chips on top.

Honey Lime Chicken Enchiladas
9 TBS honey
7 TBS lime juice
1-1/2 TBS chili powder (to taste depending on how much kick you want)
1/2 t. cumin
1 clove garlic, crushed
1 lb. chicken, cooked and shredded (2-3 large breasts)
1 can black beans, drained and rinsed.
1 can corn, drained and rinsed.
4-6 flour tortillas (I use Smart & Delicious high fiber tortillas. They are only 50 calories and taste better than other wheat tortillas I've sampled).
monterey jack cheese, shredded
16 oz. green enchilada sauce

1. Mix together honey, lime juice, chili powder, and garlic, and cumin together and toss with chicken. Let it marinade for a few minutes before adding corn, beans, and cheese (I don't really think it needs cheese. I probably added a very small handful, but it's not necessary unless you have calories to spare). Mix well. 2. Pour about 1/2 cup enchilada sauce on bottom of 9x13 pan.3. Fill tortillas with chicken and cheese and put in pan. 4. Pour remaining enchilada sauce over tortillas and sprinkle with cheese.5. Bake at 350 for 30 minutes until brown/crispy on top.

Artichoke Chicken

2009-12-06T19:41:00.000-08:00

I really liked this recipe. It is quite easy as well. Patrick just thought it was "OK" but I think he is prejudiced against fat free ingredients. I served it over rice with a side of roasted asparagus.

From all recipes with modifications.
Artichoke Chicken
Ingredients
1 (15 ounce) can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise (fat free)
1 clove garlic, crushed
pepper to taste.
4 skinless, boneless chicken breast halves
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
3. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

CITRUS SALAD

2009-11-11T21:14:00.000-08:00

Dressing:

1/3 cup oil (I use olive)

Juice of 2 limes

2 Tbsp orange juice

2 Tbsp sugar

Zest from 2 limes

Zest from 1 orange

Salad:

8 Cups torn lettuce (I have used Romaine, Spinach or Spring mix. All good)

1/4 red onion, finely chopped

Strawberries

1 large orange

3-4 kiwis

1/2 cup pomegranite

1/4 cup dries cranberries or golden raisins

Combine ingredients, add salad dressing and toss until well distributed.

WHITE CHILI

2009-11-11T21:09:00.000-08:00

*this serves 12, you may want to half it

4 cans of white beans

2 cans of white corn

2 small cans green chilis

3 cups chicken broth

1 chicken boullion cube

4 cup cubed chicken, cooked

2 medium chopped onions

1 TBSP oregano

1 TBSP garlic powder

2 TBSP ground cumin

24 oz sour cream

4 C. Monterey jack cheese

Sautee onions. Mix everything together except the sour cream and the Monterey jack cheese. Cook for 30 minutes. Add sour cream. Cook another 15 minutes. Top with Monterey jack cheese.

COCONUT CREAM PIE

2009-11-11T21:07:00.000-08:00

1 ½ cups half-and-half

2 eggs

¾ cup white sugar

1/3 cup corn starch

¼ tsp salt

1 cup flaked coconut

1 tsp vanilla extract

1 - 9 inch pie shell, baked

1 ½ cups coconut milk

½ cup toasted coconut

In a medium saucepan, combine half-and-half, eggs, sugar, corn starch, coconut milk and salt. Bring to a boil, stirring constantly (otherwise eggs will clump). Once thickened, remove from heat and stir in flaked coconut and vanilla. Pour into pie shell and chill. Top with whipped cream and toasted coconut.

PIE CRUST

2009-11-11T20:58:00.000-08:00

1 cup flour

1/4 teaspoon salt

½ cup butter flavored crisco

1/4 cup COLD water

Mix flour and salt. Cut in crisco with a rubber spatula (make sure all the flour is mixed in, should be in small clumps). Stir in water with a fork all at once. Shape into a rectangle and roll out. Makes 1 pie crust, double if top needed. Bake according to pie directions or if it is a cold pie prick bottom with fork and bake at 425 degrees for 6-7 minutes.

PUMPKIN BARS

2009-11-07T17:14:00.000-08:00

4 eggs
1-2/3 c. sugar
1 c. oil
1-15 oz can pumpkin
1 t. salt
2 c. flour
2 t. cinnamon
2 t. baking powder
1 t. soda

Mix eggs, sugar, oil and pumpkin together until light and fluffy. Mix dry ingredients and add to mix. Beat well. Pour into 15X10 pan and bake at 350 for 25-30 min. Frost when completely cool.

Cream Cheese Frosting
1- 3 oz pkg cream cheese
1/2 c. softened butter
1 t. vanilla
2 c. powdered sugar.

Cream butter and cream cheese. Add vanilla and powdered sugar. Beat until smooth.

2009-11-07T15:41:00.001-08:00

would someone post the recipe for pumpkin bars?

BEST EVER COCONUT HOT CHOCOLATE

2009-10-26T20:20:00.000-07:00

This is the best hot chocolate I've ever consumed in my life. This recipe serves two.

2 cups milk

1/4 cup unsweetened coconut milk

2.5 tbsp sweetened condensed milk

2 tbsp unsweetened cocoa powder

1/2 tsp vanilla

I add all ingredients in my cocoa latte machine (definitely worth the $20 at walmart) and let it mix and heat up, then serve with mini mallows. If you are unfortunate enough not to have this clever contraption I am certain this could be made on the stove.

Also, if you like your hot chocolate sweeter I suggest adding more sweetened condensed milk, but you can always test taste and adjust as needed.

Jerk Chicken with Coconut and Pineapple

2009-10-23T19:35:00.000-07:00

This recipe is similar to MB's pineapple fajitas, with the addition of pineapple juice, coconut, brown sugar and served over rice. yum!

2 skinless, boneless chicken breast halves, cubed

1 (20 oz) can pineapple chunks

1/3 cup shredded coconut

1 1/2 tablespoons brown sugar

jerk seasoning

1/4 tsp cinnamon

1/2 tsp crushed red pepper flakes

desired vegetables - I like to use green and red peppers, onions cut in chunks and mushrooms

olive oil

salt and pepper to taste

brown rice

Season chicken with jerk seasoning and saute in olive oil. Stir in the pineapple and its juice, coconut, brown sugar, cinnamon and red pepper flakes (I add more jerk seasoning as well). Add desired veggies; reduce heat to low and simmer. Serve over rice.

Chicken Milano

2009-10-23T19:21:00.000-07:00

I got this recipe on allrecipes.com and made some adjustments. It is extra delicious.

1 tablespoon butter

2 cloves garlic, minced

1/2 cup sun-dried tomatoes, chopped

3/4 cup chicken broth

1 cup heavy cream

1 pound skinless, boneless chicken breast halves

olive oil

2 tablespoons fresh basil, chopped

8 ounces pasta (of choice)

In a saucepan over low heat, melt butter; add garlic, tomatoes and chicken broth. Increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes. Add the cream and bring to a boil, stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon (this takes about 10 minutes).

Meanwhile, bring a pot of water to boil, add pasta and cook until al dente; drain.

Season the chicken with salt and pepper and saute in olive oil. Transfer to a plate, cut into diagonal slices; cover and keep warm.

Transfer the pasta to serving plates, top with chicken and coat with sauce; serve (I topped it all with parmesan cheese).

Cafe Rio Pork, Revised

2009-10-23T18:28:00.000-07:00

I read on one recipe blog that the addition of Coke/Dr. Pepper doesn't add much to the flavor but serves as a meat tenderizer. I haven't tried the recipe without it, but it always seemed to be an odd addition. For more Cafe Rio cheats, visit THIS post.

Sweet Pork
3-4 lbs. Pork Butt/Shoulder
2- 10 oz. Mild Red Enchilada Sauce (use med or hot if you want more spice)
1 can Coke or Dr. Pepper
1 tsp. Salt
1 clove garlic, crushed
1 t. cumin
2 t. chili powder
1 t. cayenne pepper
2 c. Brown Sugar
1 can chicken broth (to cook pork in)

Cook Pork in crock pot for 4-6 hours, in chicken broth. Drain water, shred pork, mix the rest of the ingredients, cook another 1-2 hours in crock pot. Serve a top tortillas with cheese, salsa, romaine lettuce, guacomole and cilantro lime dressing (below).
++++++++++++++++++++
Cilantro Lime Dressing
1 buttermilk ranch packet
2 tomatillos
1/2 bunch cilantro
1 clove garlic
Juice of 1 lime
1 jalapeno, seeded (I use 1/2)

Make ranch dressing according to package directions (I use fat free ingredients to cut calories-- still delicious). In a blender or food processor whirl together the tomatillos, cilantro and jalapeno. Now add the garlic and lime juice to your blended mix. Blend again. Combine with ranch dressing and enjoy.

Banana Bars

2009-10-23T18:23:00.000-07:00

Yes, there was a sale on ripe bananas at Walmart. I can't pass up a good deal. This is one of our very favorite desserts. It's a great way to use your brown bananas!

2 c. flour
2 t. baking powder
1/2 t. salt
2/3 c. butter
2/3 c. sugar
2/3 c. packed brown sugar
1 t. vanilla
1 egg
1 c. mashed ripe bananas
1 c. semi-sweet chocolate chips

Cream butter and sugars, add egg, then flour, salt, baking powder and mix well with beaters. Add bananas and chocolate chips. Bake in an 9X11 pan at 350 for 20-25 min.

Banana Bread

2009-10-23T18:20:00.000-07:00

This recipe is my mom's and is superior to all others I've tasted.

1 c. sugar
1/2 c. vegetable oil
2 eggs
2 c. flour
1 t. soda
1/4 t. salt
3-5 large mashed bananas (ripe)
pecans or walnuts

Mix ingredients by hand. Add nuts (whole, not chopped) and stir well. Pour into a greased long loaf pan (or two regular sized loaf pans-- otherwise it will not cook through). Bake 45-60 min at 350.

Cashew Chicken

2009-10-23T05:57:00.001-07:00

From allrecipes.com with modifications by me.

Sauce:
1 T. sugar
2 t. cornstarch
2/3 c. water
4 T soy sauce
2 T. vegetable oil
Mix and let stand.
===============
2 cloves garlic
grated fresh ginger or 2 t. dry ginger
2 chicken breasts, cut
1 small onion, cut in wedges
1/2 c. cashew halves, rinsed to remove salt
Other vegetables, diced(broccoli, carrots, snap peas, etc)
rice

Meanwhile, cook rice separately. Cook chicken, adding garlic and ginger then onions, vegetables and cashews when vegetables are tender. Add Sauce mixture and stir until thickened. Serve over rice.

Chipotle Burgers

2009-09-14T17:01:00.000-07:00

This was absolutely a restaurant quality burger. I used about 1 lb of beef and it made 4 good sized burgers. The thing that makes this burger is the mayo. Although I'm not a mayo fan, this was delicious. The recipe writer suggests serving with pepperjack cheese. We garnished with avacado, romaine lettuce, and a tomato. Delicious.

picture from ourbestbites.com

Southwest Chipotle Burgers

(Recipe by Our Best Bites) Burgers:

1 1/2 lb ground chuck or ground sirloin

1-1/2 chipotle peppers canned in adobo sauce, diced (Hint, chipotle peppers are by the Mexican food and canned peppers. By the smallest can they sell. Use more peppers if you like a burger with more kick.)

1 1/2 T adobo sauce (from the chipotle chili can--this is at the bottom of the can)

1/4 C finely chopped onion

1 t garlic powder (I used 2 cloves crushed garlic)

1/2 t cumin

1 1/2 t kosher salt

1/4 t pepper

Place the beef in a bowl and gently crumble with your fingers. Add the chipotle peppers, adobo sauce, grated onion, garlic powder, cumin, kosher salt, and pepper. Use your hands (yes, your hands!) to gently mix things together. If you go crazy and over-work ground beef it gets a yucky texture. Just mix it enough to distribute the ingredients and call it good.Divide into 4 patties (or 6 little ones) and place on a preheated grill, indoor grill pan, or skillet.

Chipotle-lime Mayo:
1/2 C Fat free Mayo

2 t lime juice

1 1/2 t adobo sauce (from the canned chipotle chilis)
2T chopped fresh cilantro

Place mayo, adobo sauce, lime juice and cilantro in a small bowl.
Stir it all together. (I halfed the recipe and still had plenty of mayo left over) .

Sadler Burgers

2009-09-09T17:27:00.000-07:00

I love this recipe because it adds a little flair to the traditional hamburger. Recipe courtesy of Patrick's former boss.

Sadler Burgers

1 lb ground beef
1 T. ketchup
1T. BBQ sauce
1 t. worchestershire sauce
2 t. steak sauce
2 t. minced dry onions (I used fresh the first time and left it out the second. I don't think this is an essential ingredient)
1 t hamburger seasoning (McCormick)
1/2 t. pepper

Mix all ingredients together and form into burgers. Makes 5 hamburgers.

Playdough

2009-09-09T17:23:00.001-07:00

This recipe stolen from Jill.
I don't think it's intended to be eaten, but Amelia is likely to sample it.

Best Playdough
from this link, modified here to show what I did
In a deep saucepan (3 quart or so):
2 cups flour
1/2 cup salt
2 tsp. cream of tartar
Add:
2 cup water
2 Tbsp oil Whisk until smooth.
Cook over medium-low heat until nearly playdough is nearly set (i.e. no liquid is sloshing around your pot. Mixture beginning to hold itself together). Be careful not to let the bottom scorch!
Add:
2 Tbsp. imitation vanilla extract
Stir until vanilla is blended.
(The vanilla extract seems improve the texture and adds a nice scent as well.)

Chicken Pasta Salad (aka Chicken Tar-Tar)

2009-08-03T12:44:00.000-07:00

This is an easy recipe aside from the fact that there is a lot of chopping required. In addition, it makes a lot! I usually serve this with parmasean breadticks.

2-3 c. large shell macaroni, cooked (I also use those spirals)
4 c. cooked chicken, diced
2 c. diced celery
2 c. diced apple (leave skins on)
2 c. red grapes, cut in half
2 cans sliced water chestnuts, drained
2 T. green onions, chopped
1 1/2 c. slivered almonds
Chop and combine, adding apples last
:::::::::::::::::::::::::::::::::::::::::::::::::::::
Mix together the following and add to chopped ingredients:
1-1/2 c. Kraft Coleslaw dressing (found by other salad dressings in store)
1-1/2 c. Miracle whip salad dressing

Chill and serve

Bacon and Sun-Dried Tomato Alfredo Pasta (with chicken)

2009-07-27T15:50:00.000-07:00

This is a Weight Watchers recipe with modifications.

1 large chicken breast, cut in pieces
8 oz. multi grain pasta
1- (10 oz) package refrigerated light Alfredo sauce (I used bottled Barilla and it was very good)
1/2 c sun dried tomatoes, juliened
Precooked Bacon (I used Hormel real bacon bits from Sam's Club)
3-4 T chopped fresh basil
1/4 t. ground pepper

Cook chicken over the stove, adding 2 cloves crushed garlic, 1 T olive oil and a dash of white wine (optional).
Cook pasta according to package directions. While pasta cooks, combine Alfredo sauce and tomatoes in saucepan. Cook over low heat, stirring occassionally, until tomatoes are juicy and plump. Microwave bacon according to package directions and crumble.
The recipe suggests combining pasta and sauce, I wanted to control my Alfredo intake, so I dished up the pasta, covered with chicken, then topped with Alfredo sauce, bacon bits, and basil.

I also think cooked mushrooms would be good in this dish. You could serve it with a green vegetable, salad, or breadsticks. Quick and easy.

Chicken and Wild Rice Casserole

2009-07-03T19:27:00.001-07:00

This is Patrick's favorite meal. It makes quite a lot.

2-3 chicken breasts, boiled and cubed
1 pkg. fresh mushrooms
1 onion, diced
2 boxes Uncle Ben's Wild Rice (NOT instant)
1 pint cream (the littlest carton they sell--whatever that is)
8 oz. chicken broth.
Cheddar Cheese

Cook Wild Rice according to package directions (make sure to stir in spice packet). Meanwhile Cook mushrooms and onions in a frying pan with a bit of olive oil. Combine chicken, rice, mushrooms and onions in a large casserole dish. Stir until well distributed. Pour chicken broth and cream over top. Cover and cook at 350 for 1 hour, topping with cheese the last 10 min. Serve immediately