Tuesday, December 20, 2011
I had to make cupcakes the other day on sort of short notice with little time to do anything really fancy. I settled on the old go to - vanilla bean cupcakes and chocolate frosting - but decided to throw the chocolate icing a little twist.
I added nutella.
Is your mouth watering now?
There was enough of the stuff left over after piping it onto my cupcakes that I saved it in the fridge. And, lucky for me, a little low blood sugar later and I was able to dive right into that frosting for a quick boost of glucose.
It tasted like fudge. On ecstasy.
Absolutely divine I tell you.
Go ahead and make some for yourself today. Just make a basic chocolate butter cream but add 1/2-3/4 nutella into the mix.
Thursday, December 15, 2011
I only like them two ways.
Dunked in milk or covered in chocolate.
Thursday, December 8, 2011
I regularly crave hot chocolate in the winter time. Seriously. Like every day.
I like the real stuff. No powder and water mixed for me.
If you crave the H.C. like I do, here's a quicky that's sure to please.
milk (1 cup per person)
chocolate (nestle quick works, or Hershey's syrup, or if you were really indulgent, actual chocolate)
1-2 tablespoon sugar
1 teaspoon vanilla
vanilla ice cream (1 and 1/2 scoops per person), or whipped cream, or marshmallows.
Put a pan on the stove. Add your milk, chocolate, sugar and vanilla. Keep on the stove top until it's at the perfect temperature for you. Pour into cups. Add ice cream scoops on top.
Monday, October 24, 2011
Here's what you'll need:
2 sheets frozen puff pastry, thawed
egg wash (1 egg + 1 tbsp water)
First, thaw out the puff pastry sheets and cut each sheet into 6 equal rectangles. On each square, add about a tablespoon of nutella.
Next, wet the edges of each square of pastry, fold it over and press the edges together with a fork. Once ever rectangle has been folded and pressed and placed on a cookie sheet, pierce each piece a couple of times with a fork and brush on your egg wash.
Place in a 400 degree oven for about 16 minutes (start watching them at 10 minutes just incase your oven is a bit hotter than mine). Once golden brown on the top, take them out of the oven, dust with powdered sugar and eat.
I of course chose to fill my pastry with nutella, but I'm sure you could substitute a little bit of chocolate heaven for something else - jam, fruit, even something savory might be fun to try.
Tuesday, August 9, 2011
One of the activities we helped to plan was the annual chili cook-off. It was a big deal in this ward. I don't care for chili, but Marilyn brought seasoned oyster crackers. I was completely addicted to them. She brought gallons of them for the cook-off and I asked ever so kindly if I could take all the left-overs home. She said of course and I was in cracker heaven for a good week after the party.
I totally forgot about the crackers until a week or so ago and then headed out to find a recipe. The following, from epicurious came pretty close so I tested it out and...voila!
I've nearly devoured the entire bag. I just can't stop.
Give them a try and you will wow yourself and everyone else who gives them a whirl. Mix the ingredients up, and shake the mixture with the crackers. Let the crackers dry on some paper towels for about 30 minutes and then put them in a clean air tight container. The longer they sit, the better they taste. They're good for a week, but they won't last that long.
Friday, July 15, 2011
In my family, no summer party (or eagle scout court of honor for that matter) is complete without home made root beer. No matter your feelings on root beer (personally, I'm not a fan of the canned and fountain stuff) you'll love the sugary sweetness of root beer brewed in your own backyard.
Here's what you'll need.
1 bottle root beer extract (Harmon's sells Hires brand...it's the best)
5 gallons of water (in a five gallon container with a spout)
5 pounds of sugar
10 pounds dry ice
Mix the sugar, the water, and the extract together. Break the dry ice up on the ground and start adding big chunks. When it starts to bubble over the lid - stop adding ice and let the stuff do it's thing. When the bubbles slow down, add another batch of dry ice. You'll end up using almost every smidge of the dry ice. If you're by a swimming pool, throw the left over ice into the pool, it will drive the kids crazy.
Continually sample your root beer concoction to make sure that it's brewing nicely.
And, if you have some left over, send it home with your party guests or make Popsicles. Home made root beer Popsicles and the best in the whole world.
Thursday, June 30, 2011
Wednesday, June 29, 2011
One of my most favorite things to eat is a Barbacoa Fajita Burrito from Chipotle. I'm a total wimp when it comes to bringing on the heat, but I honestly cannot get enough of the corn salsa (the medium salsa) that they will put on my burrito.
After some investigating, I found a couple knock-offs and just did my best to combine what I liked. The grown-ups in our house devoured the stuff.
"Chipotle" Corn Salsa
12-14 oz. cooked corn (I used frozen but cannot wait until the end of July when real corn is in season and I'll roast it first)
1 small red onion
2 jalapenos (no seeds or veins for mild, add veins and seeds for heat)
2 small vine ripe tomatoes (you could probably do without these if you wanted)
1/2 cup chopped cilantro
Juice from 2 limes
Salt and pepper to taste
Chop, mix, chill for a couple of hours.
Eat it all in about 10 minutes.
Monday, June 20, 2011
Judy's Spaghetti (serves 4-6 adults and 2 kids)
1 pound hamburger
1 pound pork sausage
1 tablespoon sugar
2 tablespoons balsamic vinegar
1 teaspoon fresh crushed garlic
2 jars pasta sauce of your choice (or sauce from scratch if you've got it)
pasta of choice
1. Start boiling water for your pasta.
2. Put a large skillet on high heat and add 1 tablespoon of olive oil.
3. Add garlic to heated oil and then quickly add hamburger and pork sausage before the garlic starts to burn.
4. Brown the meat. Add sugar and balsamic vinegar. cook the meat until all the moisture is cooked out.
5. Add your pasta sauce. Mix together and let simmer on low for 10-15 minutes, as long as it takes for your pasta to boil.
6. Cook your pasta.
Eat and enjoy.
Serve with garlic bread and Caesar salad.
Thursday, June 16, 2011
First up, pink lemonade cupcakes for a friends, daughters birthday. After a lot of tasty experiments, I ended up using a white cake mix, doctored up with my secret doctoring concoction, with an additional ingredient of almost an entire can of pink lemonade concentrate into the batter.
And the frosting, a basic butter cream with about 1/3 cup of thawed pink lemonade for extra pucker.
For my mother-in-law's birthday I went with a chocolate caramel cake. The trick to making this one absolutely delish....almost 24 hours in the refrigerator. There is just something about a chilled cake that makes it so much more dense and wonderful. Try it next time, you'll be absolutely amazed.
Next up, the husband's birthday. For this we went with a rich vanilla cake and milk chocolate frosting. Holy cow it was yummy.
The most fabulous creation was next, for my birthday. I wish that I would have taken a picture of the inside of this cake, it was gorgeous. I wanted a cake that tasted like a chocolate malt so that's just what I fixed. I started with a yellow cake mix and added about 4 tablespoons of malt powder. Then I divided the mix evenly and added about 4 tablespoons of cocoa powder to one half, making it chocolate. I cold have added some melted chocolate chips, too but I didn't think about that until later.
So, the cake was a decadent chocolate malt marble cake. And such a cake wouldn't be complete with out chocolate malted frosting as well. This was an absolute bomb of a cake and may have been the tastiest thing I've ever made or eaten. And, I made it really small, a 6" round which was perfect because once my guests and I were served, there wasn't anything left. This was not something that my waistline needed a second helping of, even though after several glasses of milk, my taste buds were craving more.
And finally, the baking ended this past weekend. My brother earned his Eagle Scout award and my mother commissioned me for 100 Eagle Scout cupcakes to serve as refreshments. I found an eagle scout candy mold and made the little cakes as patriotic as I could muster. They were vanilla with chocolate frosting, milk chocolate with chocolate frosting and chocolate chocolate chip with vanilla bean frosting.
I gained 5 pounds just writing this post. If you want more details on cakes and recipes, just send me an e-mail.
Tuesday, May 17, 2011
There are a lot of good recipes out there for homemade chocolate frosting. I've definitely taken the best the web has to offer and modified it to my own recipe. Not only is this good on cake, I'm sure it would be good on cookies and I know it's especially tasty when pretzels are dipped into it.
Milk Chocolate Icing:
2 sticks softened butter
4 tablespoons good cocoa
1 and 1/2 cup milk chocolate chips, melted in the microwave and cooled a bit
4 cups powdered sugar
2-4 tablespoons of milk
Mix the butter and the cocoa until you have cocoa butter. Add 2 cups of powdered sugar and 2 tablespoons of milk. Mix well. Add more sugar and milk. Add melted chocolate chips. Add more sugar or milk until you get the consistency you're looking for because it's frosting....not exact science.
This is enough to frost about 28 cupcakes or a decent 9" cake.
It also looks pretty pipped like little stars on a cake.
I love bread. I love croutons. I love olive oil and garlic and balsamic vinegar. It's only natural then that every once in a while I get on a crusty crouton kick and go a little crazy.
Any sort of day old bread (or fresh for that matter, but a little stale is better) will work, but definitely do not use your run of the mill loaf of bread from the grocery store. You need something more airy and rustic, like ciabatta, focaccia or a good loaf of skinny french bread.
Cut the bread into thin strips without squishing it. You'll need a good knife. Place strips on a parchment lined cookie sheet and preheat your oven to about 325 degrees.
While the oven is heating in a small bowl mix olive oil, minced garlic, salt and pepper. Coat each sliced piece of bread, on both sides with the mixture (if you don't have a kitchen brush, you could use a new paintbrush or maybe even just a spoon). Once it's ready to go you can add a little extra salt or even some balsamic vinegar to taste.
Put the bread in the oven for 5 minutes and watch it. After 5 minutes check to see if the bread is getting golden and crusty and then just watch it every additional two minutes or so until it's looking like you want it.
Pull out of the oven and let cool. As the bread cools, it will get even more crusty.
These are great to eat alone with an ice cold diet coke for lunch or you can actually put them on a salad.
Or load them up with some bruschetta and enjoy a nice appetizer.
In our family, we grew up on starchy staples and meat for every meal. Though I cook very differently than my mother, I still enjoy such a meal every once in a while. Okay, every day.
When I was a kid my mom fixed, "cracker meat". It was cube steak heavily breaded in Ritz crackers. It was a crumbly buttery mess of flavor. My version is a bit lighter but just as tasty.
Here's what you'll need:
Cube steak (1 per person)
2 eggs, lightly beaten
bread crumbs, home made or store bought
salt and pepper
place the eggs in one shallow bowl and the bread crumbs in another. beat the eggs until the yolks and whites are combined. Add a generous amount of salt and pepper to the bread crumbs. Coat each piece of meat in the egg and then press it into the bread crumbs, coating both sides.
In a frying pan (or an electric skillet) heat about 4 tablespoons of olive oil until it sparks when you sprinkle some water over it. Add the meat to the hot oil and cook each side for 5-8 minutes depending on the heat and how crispy you want the outside.
Serve with green beans, potatoes, salad, or grilled asparagus.
1 tablespoon plus 2 teaspoons olive oil
2 cups diced carrot
1 1/2 cups diced onion
2 cups diced snow peas
One 14-ounce package extra firm tofu, drained completely and cut into 1/2-inch cubes
1/2 cup peanut sauce
1/4 cup chopped fresh cilantro
2 tablespoons soy sauce
Optional: Chow Mein Noodles, Seasame Seeds, peanuts, sliced almonds. Any crunchy thing you want (I love crunchy things in my food)
Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium heat. Add the carrot, onion, snow peas, and 1 tablespoon of the soy sauce and cook until vegetables are tender but still crisp, 5 to 7 minutes. Remove from heat and transfer vegetables to a medium bowl.
Wipe the skillet clean with a paper towel and return the skillet to the stove. Add the remaining 2 teaspoons olive oil and heat over medium-high heat. Add the tofu and the remaining 1 tablespoon soy sauce. Cook until tofu is heated through, about 5 minutes. Turn to cook all sides evenly. Add the vegetables to the skillet and gently stir to mix. Gently fold in the peanut sauce and cilantro. Divide the mixture among the tortillas, top with optional crunchy thing. Wrap like a burrito and enjoy.
This recipe courtesy of Martha Stewart Everyday Food Magazine.
Sauteed mushrooms, cooked black beans, and store-bought salsa are layered with tortillas in a baking dish to create this Tex-Mex-inspired casserole, perfect for any weeknight meal. Top with Monterey Jack cheese and bake until melted and bubbling.
Prep Time 15 minutes
Total Time 30 minutes
2 teaspoons extra-virgin olive oil
3/4 pound cremini or button mushrooms, trimmed and quartered
1 garlic clove, minced
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
1 1/2 cups reserved cooked black beans from Spicy Black-Bean Soup, or 1 can (15.5 ounces) black beans, rinsed and drained
8 tortillas, warmed and halved
2 cups salsa
1 1/4 cups shredded Monterey Jack cheese (4 ounces)
Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add mushrooms and cook, stirring often, until browned, 7 minutes. Add garlic and cayenne; season with salt and pepper. Add black beans and stir to combine. Cook until beans are warmed through, 2 minutes. Remove from heat.
Arrange 5 tortilla halves in a 2-quart baking dish. Top with half the bean mixture and 1/2 cup salsa, then sprinkle with one-third the cheese. Repeat with another layer of tortilla halves, bean mixture, salsa, and cheese. Top with remaining tortilla halves, salsa, and cheese. Cover with foil and bake until center is hot and cheese melts, 10 minutes. Uncover and bake until cheese is bubbling, 5 minutes.
This recipe is courtesy of Everyday Food Magazine.
These pizzas would also be delicious with shredded leftover chicken. Or, if you like, top them with thinly sliced prosciutto right after they come out of the oven.
Prep Time 15 minutes
Total Time 30 minutes
1 jar (12 ounces) marinated artichoke hearts, drained well, reserving marinade, hearts quartered if whole
1 large bunch asparagus (1 pound), trimmed, cut into 2-inch pieces, and halved lengthwise if thick
1 pint cherry or grape tomatoes, halved
1 pound pizza dough, thawed if frozen and divided in half
Coarse salt and ground pepper
7 ounces Gruyere cheese, grated (3 cups)
Preheat oven to 500 degrees, with racks in upper and lower thirds. In a medium bowl, combine artichoke hearts, asparagus, and tomatoes. On a large piece of parchment paper, brush 1 dough half with artichoke-heart marinade and roll out to a 14-inch-long oval. Transfer dough on parchment to a rimmed baking sheet and top with half the vegetables, leaving a 1-inch border. Brush border with marinade and season pizza with salt and pepper. Repeat to make second pizza. Bake pizzas 10 minutes, rotating sheets halfway through. Sprinkle pizzas with cheese and bake until crust is deep golden and cheese is melted, 3 to 5 minutes.
Saturday, May 7, 2011
I got this recipe from SkinnyTaste.com.
I added a bit of Arizona Dreaming, one of my favorite current spices. We put in on everything from popcorn to eggs. It is so good. Kind of limey, chocolatey, spicey and wonderful. If you want to have some let me know, so you don't have to buy any.
We also put this on tortillas which helps it be less healthy. But it was so refreshing and good.
Zesty Lime Shrimp and Avocado Salad
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 7/8 cup • Old Points: 4 pt • Points+: 5 pt
Calories: 210.4 • Fat: 9.2 g • Protein: 25.1 g • Carb: 7.8 g • Fiber: 3.6 g • Sugar: 0.6
Sodium without salt: 260.8 mg
1 lb jumbo cooked shrimp, peeled and deveined, chopped*
1 medium tomato, diced
1 hass avocado, diced
1 jalapeno, seeds removed, diced fine
1/4 cup chopped red onion
2 limes, juice of
1 tsp olive oil
1 tbsp chopped cilantro
salt and fresh pepper to taste
In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.
Makes 3 1/2 cups.
Monday, April 4, 2011
I love orange julius - especially from home. Once you fix this, you'll never drink that made in the mall stuff every again.
This is my mom's recipe and we grew up drinking it for breakfast on lazy Saturday mornings with waffles and bacon. Fix it for some family and friends and they'll be amazed that you so quickly whipped up such a delicious concoction.
1 can FROZEN orange juice concentrate
milk (can be whatever you drink from whole to skim and soy and rice, etc.)
Cut the can of OJ concentrate in half. Scoop 1/2 of the concentrate into your blender. Use the empty can half to measure your milk and water. Fill the can with milk and add it, then with water and add it to the blender. Next, add some sugar. I like my julius sweet so I add about 2 tablespoons of sugar to the mix. Add a cap full of vanilla. Finally add about 1 and 1/2 cups of ice, crushed if you've got it.
Mix well in a blender until all the ice has been chopped up.
This serves about 3 large servings or 5 small. If you've got a big group, then prepare the other half of the concentrate. If not, put it back in the freezer for another day.
Thursday, March 31, 2011
That sandwich, featured in the above picture was divine. I've been to Philly several times and eaten lots of steaks, but this one takes the cake over all others.
Monday, March 21, 2011
Oh, how I love potatoes. My sister once told me that if she were to open a restaurant, it would only serve potatoes.
These potatoes are super yummy and smokey and even though they are cooked on the stove top the taste like they were roasted in the oven.
Here's what you'll need:
2-4 Russet potatoes, washed and cut into 1 inch cubes
1 teaspoon paprika
Heat about 2 tablespoons of olive oil in a pan over medium heat. When the oil is hot, add the cubed potatoes. Cook the potatoes in 5 minute intervals, covered with a lid. Every 5 min shake and flip the potatoes. You'll do this for 20-30 minutes. The potatoes are done when they are soft enough for a knife to go through them. With about 5 minutes left, sprinkle the paprika over the potatoes and shake to mix.
Thursday, March 17, 2011
Tonight I made these turkey mini meat loaves and mashed potatoes from Skinnytaste.com. I changed it a tiny bit, because I cannot help myself. Instead of cooking them in a mini loaf pan, I cooked them in a muffin tin sprayed with PAM. They were then personal meat loaves.
My sister and I have been making a lot of these recipes and I haven't made anything I haven't liked yet.
In fact, a couple days ago I made Pasta with Cauliflower and it was really good as well. I used four strips of bacon instead of anchovies, because I have never cooked with anchovies and I was a bit scared.
I've seen a lot of recipes that try to recreate the Cafe Rio sweet pork for a salad. I've tried a bunch of them and they all sort of end up the same...tasty.
I've sort of tweaked them all to come up with something that I really like.
2-4 pounds pork butt or shoulder
1-2 cups fresh salsa
1 cup brown sugar
1/2 cup coke (not diet, but coke zero can work in a pinch)
Place your cut of pork in your slow cooker. Add the coke, the salsa and the brown sugar. Let the pork cook on low for 8-10 hours (depending on size of your piece of pork) or on high for 4-6 hours. (I prefer to do it low and slow....it seems to end up better that way.)
Once your meat is totally crumbly, remove it from the slow cooker a little bit at a time to shred it up. Set aside once shredded. As soon as you've finished shredding it all, dump all the remaining juice out of your slow cooker and put the meat back in. Generously salt with garlic salt and kosher/sea salt and sprinkle with a little bit more brown sugar.
Serve and enjoy.
Note - this mean is not only good for salads, but tastes great in enchiladas with a green tomatillo sauce, too.
I have fixed these cupcakes (mine did not look like this, I've lost all my pictures because I am a lazy food photographer) for several parties and they are a hit. And a bit divine. Particularly the icing. Oh my heavens, the icing.
The recipe is courtesy of one of my new favorite treat blogs, Confessions of a Cookbook Queen. The stuff she whips up is pretty yummy. Yes, its as easy as the recipe says and yes the cupcakes will end up absolutely soft and fluffy with only a cake mix and some root beer.
Note 1: Do not try and turn this recipe into a full size cake. The cake has no eggs - no "binder" and it will crumble into oblivion. Trust me....I learned from my mistake).
Note 1: I used an entire 12 oz. bottle of root beer, not just 8 oz. If you have a tablespoon, a heaping tablespoon of batter in each cup will be perfect.
Note 2: I double the amount of root beer extract in the icing and added some to the cake batter as well.
1 box white cake mix
1 cup of your favorite root beer
1 recipe butter cream
1 teaspoon root beer extract
Preheat oven to 350. Line 24 muffin tins with paper liners.
Mix together root beer and cake mix (yes, just those two ingredients). Pour into paper liners and fill 3/4 full.
Bake for 15 to 18 minutes or until cake springs back when lightly touched. Remove from oven and allow to completely cool.
In a separate bowl, mix the butter cream frosting and root beer flavoring. Frost cooled cupcakes.
Butter, softened to room temperature
Root Beer extract
Put 2 sticks of butter, 2 tablespoons milk, and 1 teaspoon vanilla in the bowl of a stand mixer. Whip them all together. Slowly add powdered sugar (4 cups) and root beer extract, a couple of cap fulls to the butter. Add a little more milk if it's too thick, a little more powdered sugar if it's too thin.
Thursday, March 10, 2011
Wednesday, March 2, 2011
I made these tonight and they are very good. The recipe is from SkinnyTaste.com.
I added quartered roasted mushrooms because I had some I didn't want to waste and they were very delicious.
I also like this website because it has a lot of nutritional information with the recipes, including Weight Watchers points. Check it out.
Spinach Lasagna Rolls
Gina's Weight Watcher Recipes
Servings: 9 • Serving Size: 1 roll • Old Points: 4 pts • Points+: 6 ww pts
Calories: 224.9 • Fat: 5.1 g • Fiber: 3.4 g • Protein: 13.0 g • Carbs: 31.5
9 lasagna noodles, cooked
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese (I like Polly-o)
1/2 cup grated Parmesan cheese
salt and fresh pepper
32 oz tomato sauce
9 tbsp (about 3 oz) part skim mozzarella cheese, shredded
Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
To serve, ladle a little sauce on the plate and top with lasagna roll.
Wednesday, February 16, 2011
Beef Bourguignon (Ina Garten, Food Network)
- 1 tablespoon good olive oil
- 8 ounces dry cured center cut applewood smoked bacon, diced
- 2 1/2 pounds chuck beef cut into 1-inch cubes
- Kosher salt
- Freshly ground black pepper
- 1 pound carrots, sliced diagonally into 1-inch chunks
- 2 yellow onions, sliced
- 2 teaspoons chopped garlic (2 cloves)
- 1/2 cup Cognac
- 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
- 1 can (2 cups) beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
- 4 tablespoons unsalted butter at room temperature, divided
- 3 tablespoons all-purpose flour
- 1 pound frozen whole onions
- 1 pound fresh mushrooms stems discarded, caps thickly sliced
- Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
- 1/2 cup chopped fresh parsley, optional
Monday, February 7, 2011
This is one of the easiest and fastest things for me to fix for my boys to eat. In fact, they are so good my giant picky eater brother eats them, my allergic to everything baby eats them, and my kids would rather eat my chicken fingers than kids menu chicken from any of their favorite restaurants.
Here's what you'll need:
Chicken Tenders (I start with frozen)
Seasoning (salt, pepper, garlic salt, onion salt, cayenne pepper, chili powder)
Set your self up with two bowls, a buttermilk bowl and a flour dredge bowl.
Let the chicken tenders soak in the buttermilk about 5 minutes, making sure that each one is well coated.
Mix all of your seasoning into the bowl of flour. Go easy on the cayenne and chili powder if your a wimp, or making these for kids, but add enough stuff to the flour that you change the color and texture a bit.
Heat up a skillet with some oil. Not a lot of oil, but just enough to cover the bottom of the chicken and climb the sides just a tiny bit. Make sure that the oil is super hot and ready for the chicken.
Pull the chicken out of the buttermilk and coat it in the flour dredge, both sides and make sure you get it on thick. If you want, you can even double dredge, sending the chicken back into the buttermilk for another quick coating and then back to the flour.
Work with about half your chicken and get it all floured up. Put the chicken in the hot oil and while the first round is cooking, start the second batch in the buttermilk and flour.
Cook the chicken for about 5 minutes per side, but use the color as a good guide. Dark golden brown means it's ready to turn. Cook it some more, until both sides are the same shade and it's done. Place on a plate covered with paper towels and start the next batch.
Once the chicken is done, eat up. Serve with your own dipping sauces (I like a home made honey mustard, my husband a BBQ and mayonnaise mix).
We had plans for a big super bowl party yesterday. Only one problem though. The host, my mom, was sick and the party got canceled. We switched plans, found some guests, and had a mini party at our house instead for the big game, which I didn't watch.
I was already planning on making potato skins so I just stood in my refrigerator for about 15 minutes and tried to figure out what else to serve our guests.
Our menu ended up being pretty simple but very yummy.
Home made chicken fingers (with a couple dipping sauces)
Nachos (with salsa and guacamole)
Chocolate chip nutella cookies.
It was total football food - Nothing healthy, everything tasty and from start to finish it only took me two hours to throw it all together. And even better, I have left over potato skins for today.
(adapted from Pioneer Woman)
6 Russet Potatoes
10 slices of bacon
Bake the potatoes at 400 for 1 hour. Pull from the oven and let cool until you're brave enough to handle them, 10-20 minutes.
Cook your bacon. When it's cooled, crumble it up.
Slice in half and scoop out the majority of the potato.
Brush the skins, both sides, with vegetable oil and salt both sides liberally.
Bake for 7 minutes. Flip and bake for another 7-10.
Pull from oven. Add cheese and bacon. Put the skins back in the oven until the cheese is melted.
Top with green onions, chives, and sour cream as desired.
Saturday, January 29, 2011
So easy and yummy and mess free, this might be one of my more brilliant food inventions.
crushed up graham crackers
Put the marshmallows on the stick. Dip in melted chocoate. Coat in graham crackers.
Wednesday, January 26, 2011
So easy and yummy is this one.
All you need:
Russet potatoes, one per person
Garlic, at least one clove per potato
Butter, 1 tablespoon per potato
Scrub your potatoes till they shine.
Thinly slice the potato into rings but DO NOT cut all the way through. The sliced need to stay hooked together.
Between each slice of potato stuff a thinly sliced piece of garlic.
Douse the potato in olive oil, salt and pepper and put a pat of butter on top.
Bake at 425 degrees for at least 55 minutes. You'll probably need to cook them longer than that though, because every 15 minutes or so you need to open the oven and baste the potatoes in the butter/olive oil that's floating around on the pan. The recipe I first discovered said to cook these on a cookie sheet. But, I think something deeper so that the butter and oil stays closer to the potato (a bread pan perhaps?) might be a better idea.
Once the potatoes are knife soft and thoroughly cooked, remove from the oven and tent with foil for 5-10 minutes. Add a little extra butter, salt and pepper and enjoy.
(Recipe adapted from www.joythebaker.com)
Tuesday, January 25, 2011
These tacos are so tangy and good. The onions and apples really bring great flavor to the chicken.
1 Tablespoon olive oil
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
½ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon pepper
1 tablespoon butter
2 cups thinly sliced onion
2 cups thinly sliced peeled Granny Smith apples (about two apples)
2 garlic cloves, minced
8 (6-inch) flour tortillas
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken evenly with salt, nutmeg, and pepper. Add chicken to pan; sauté 7 minutes or until golden. Remove the chicken from pan; keep warm.
Melt butter in pan over medium heat. Add onion; cook 4 minutes or until tender, stirring frequently. Add apple; cook 6 minutes or until golden, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Return chicken to pan; cook 2 minutes or until thoroughly heated, stirring frequently.
Heat tortillas according to package directions. Arrange 1/2 cup chicken mixture evenly over each tortilla.
4 servings (serving size: 2 tacos)
To make slaw to go with it, which I suggest, add one bag coleslaw mix, 1/4 cup chopped cilantro, one tablespoon lime juice, 1/2 teaspoon brown sugar, 2 teaspoons apple cider vinegar, and salt & pepper to taste. Serve in the taco or on the side. It is so tangy and delicious.
This recipe came from Cooking Light Magazine in 2004 or 2005.
4 boneless, skinless chicken breasts cut into chunks
½ cup all-purpose flour
Kosher or course salt, black pepper to taste
2 tablespoons extra-virgin olive oil
2 stalks of celery, chopped into small cubes
1 medium onion
1 white potato, peeled and diced
2 carrots, peeled and diced
1 box of jiffy biscuit mix or Bisquick, prepared
according to directions on box
1/3 cup flat-leaf parsley, chopped
3 cans (14 ounces each) chicken broth
1 cup water
Spill handful or two of flour onto a dish with salt and pepper. Then coat the raw chicken chunks by tossing them through the flour and rolling them around. Discard extra flour and wash hands.
Divide ingredients between two separate pans just to give your dumplings room to cook. Heat a little oil in each of the large skillets over medium-high heat. Place the chicken pieces in hot pans and brown for 4 minutes on each side. Remove the chicken from the pans and reduce heat to medium. Add chopped veggies and sauté for 2 or 3 minutes, giving the pans a shake now and then.
While veggies cook, mix up the jiffy biscuit mix or the Bisquick dumpling recipe, adding a handful of parsley to the batter. Add 1 ½ cans of chicken broth and ½ cup of water to each pan. Add chicken back to pots. Bring liquids to a boil. Drop in biscuit mix a heaping tablespoon at a time, 5 or 6 dumplings per pan. Cover with foil or lids and simmer 8 to 10 minutes. Uncover and cook and additional 3 to 5 minutes or until sauce thickens to desired consistency. Adjust salt and pepper to your taste. Feeds up to 6 people.
I love this dish because it isn’t soupy. The sauce is thick and rich tasting. It is seriously satisfying on a fall day. This is a Rachael Ray recipe.
2 medium onions, finely chopped (2 cups)
2 large garlic cloves, minced
½ teaspoon dried ginger
2 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
¼ teaspoon cayenne pepper (leave out to avoid spice)
3 chicken breasts (boneless, skinless), cubed
1 (14.5-oz) can diced tomatoes
¼ cup fresh cilantro, chopped
¾ cup cashews (1/4 lb.)
3.4 cup plain yogurt or sour cream
Accompaniment: cooked basmati or jasmine rice
Garnish: fresh, chopped cilantro
Heat butter in a large skillet over moderately low heat until foam subsides. Cook onions and garlic, stirring, until softened (about 5 minutes). Add curry powder, ginger, salt, cumin, and cayenne and cook, stirring 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer. Then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 15 minutes. Just before serving, pulse cashews in a food processor until finely ground, then add to curry along with yogurt or sour cream and simmer gently, uncovered, stirring until sauce is thickened about 5 minutes.
I love, love, love this dish and so will you.
2 celery stalks including leaves, finely chopped
1 small red onion
1 garlic clove, minced
2 cups corn kernels (if frozen, thaw; if fresh 3 – 4 ears)
1 cup fresh or frozen baby lima beans, cooked
2 tablespoons minced fresh parsley
1 tablespoon rice vinegar
¼ teaspoon salt
1/8 teaspoon coarsely ground black pepper
1 medium tomato, coarsely chopped
In nonstick 12-inch skillet, heat margarine or butter over medium heat. Add celery and red onion, and cook stirring, 10 minutes or until onion and celery are tender. Stir in garlic; cook 1 minute. (I like to add a little more garlic)
Add corn, lima beans, parsley, vinegar, salt, and pepper. Cook, stirring, 5 minutes or until heated through. Stir in chopped tomato. Serve hot or at room temperature. Makes about 4 cups or 6 accompaniment servings.
This is really a fantastic side dish and works as beautifully for Thanksgiving dinner as it does for a summer meal. I have been asked for this recipe several times. People like it who didn't think they liked Lima Beans. Our family loves it (except Trey.)
3 ¾ cup hot water
½ cup cooking oil
½ cup of either honey, molasses, brown sugar, or raw sugar
3 teaspoons salt
4 ½ teaspoons dry yeast
7 ½ cups whole wheat flour
In the mixer, blend the water, oil, sugar, and salt. Add 4 ½ cups of whole wheat flour, then add yeast and blend again. Add three cups flour and change to the dough hook on the mixer. Allow the mixer to kneed for 10 minutes.
Preheat the oven to 250 degrees. Grease the pans. I use Pam. The dough should not be stiff. It should be somewhere between cake batter and bread dough, so don’t be alarmed. But you can add more flour if you want to make it a little stiffer. This is a very flexible recipe.
Pour the bread dough into the bread pans. Turn off the oven and place loaves in warm oven for 20 minutes to rise. They should rise to just above the rim of the pans. After rising, turn oven on to 350 degrees and bake loaves for 45 minutes. Remove loaves from pans and place on rack to cool. Brush tops with butter and cover with a towel to cool.
This is a recipe that I got from my mother-in-law, Chris Cobb. She has been making it for years. We love it because it makes a hearty, dense, crumbly bread, and all of the ingredients can be found in your food storage. I also love it because I hardly even have to touch the bread. You mix it and stick it in the oven. There is no kneading or waiting for it to rise for an hour.
1 1/2 cups graham cracker crumbs
Preheat the oven to 350 degrees F. Make the crust by combining the graham cracker crumbs with the butter in a medium bowl. Stir well enough to coat all of the crumbs with the butter. Keep it crumbly. Press the crumbs onto the bottom and about one half of the way up the sides of an 8-inch spring form pan. You don't want the crust to form all the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill it.
In a large mixing bowl combine the cream cheese, sugar, and vanilla. Mix with an electric mixer until smooth. Add the lime juice and eggs and continue to beat until smooth and creamy. Pour the filling into the pan. Bake for 60 to 70 minutes. If the top of the cheesecake is turning light brown, it's done. Remove from the oven and allow it to cool.
Tuesday, January 18, 2011
In small bowl and 1 T yeast to 1/4 c warm water. Set aside.
In mixer bowl add 2 1/2 c warm water to 3 c whole wheat flour. Add 1/4 c brown sugar, 1/3 c applesauce, and 1 T salt.
Slowly add 2-3 cups white flour. Knead 4-10 minutes. Place in greased bread pans. Raise til double. Bake 38 minutes at 350 degrees. Makes 2 small loaves.
*My kitchen-aid doesn't hold a large amount of flour. If you double the recipe, it will make 3 large loaves.