Serves 4
Ingredients
1 pound lingiune or spaghetti
5 TBSP olive oil
4 garlic cloves thinly slices
1/2 tsp crushed red-pepper flakes
1 pound bay or sea scallops, tough muscles removed
1 pint container ripe grape tomatoes
Freshly ground black pepper
2 TBSP chopped fresh flat-leaf parsley, plus more for garnish
1 TBSP unsalted butter
Directions
coming soon
Tuesday, December 8, 2009
Monday, November 23, 2009
White Pizzas with Arugula
Ina Garten, 2008 Food Network
Ingredients
For the pizza dough
(I use Trader Joes Pizza Dough)
1 1/4 cups warm water (100 to 110 degrees)
2 packages dry yeast
1 tablespoon honey
Good olive oil
4 cups all-purpose flour, plus extra for kneading
Kosher salt
For topping
4 garlic cloves, sliced
5 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper
3 cups grated Italian Fontina cheese (8 ounces)
1 1/2 cups grated fresh mozzarella (7 ounces)
11 ounces creamy goat cheese such as Montrachet, crumbled
For the salad
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
8 ounces baby arugula
Directions
For the dough, combine the water, yeast, honey, and 3 tablespoons olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of the flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
Meanwhile, make the garlic oil. Place 1/2 cup olive oil, the garlic, thyme, and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
Preheat the oven to 500 degrees. (or use pre-made dough temperature & time)
Dump the dough onto a board and divide it into 6 equal pieces. Place them on a sheet pan lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
Press and stretch each ball into an 8-inch circle and place 2 circles on each parchment-lined sheet pan. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.) Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with Fontina, mozzarella, and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
Meanwhile, for the vinaigrette, whisk together 1/2 cup of the olive oil, the lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and serve immediately.
Ingredients
For the pizza dough
(I use Trader Joes Pizza Dough)
1 1/4 cups warm water (100 to 110 degrees)
2 packages dry yeast
1 tablespoon honey
Good olive oil
4 cups all-purpose flour, plus extra for kneading
Kosher salt
For topping
4 garlic cloves, sliced
5 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper
3 cups grated Italian Fontina cheese (8 ounces)
1 1/2 cups grated fresh mozzarella (7 ounces)
11 ounces creamy goat cheese such as Montrachet, crumbled
For the salad
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
8 ounces baby arugula
Directions
For the dough, combine the water, yeast, honey, and 3 tablespoons olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of the flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
Meanwhile, make the garlic oil. Place 1/2 cup olive oil, the garlic, thyme, and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
Preheat the oven to 500 degrees. (or use pre-made dough temperature & time)
Dump the dough onto a board and divide it into 6 equal pieces. Place them on a sheet pan lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
Press and stretch each ball into an 8-inch circle and place 2 circles on each parchment-lined sheet pan. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.) Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with Fontina, mozzarella, and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
Meanwhile, for the vinaigrette, whisk together 1/2 cup of the olive oil, the lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and serve immediately.
Saturday, November 21, 2009
Turkey Meatloaf
Submitted by Faye
Ingredients
2 lbs ground turkey
1 c. barbeque sauce
3 T. soy sauce
1 T. Worcestershire sauce
1 egg
2 T. grill seasoning(3/4 c. sugar,
1 1/2 c. paprika & 3 3/4 T. onion powder)
1 onion, chopped
1 red pepper, chopped
2 garlic cloves, minced
1/2 to 1 c. breadcrumbs
Directions
Preheat oven to 350 degrees. Saute onion, red peppper and garlic in olive oil. Set aside.
In large bowl, mix turkey, barbeque sauce, soy sauce, Worcestershire sauce, egg and 2 T. grill seasoning. Add vegetables and breadcrumbs.
Shape into loaf on pan and top with barbecue sauce. Bake at 350 degrees for one hour.
Ingredients
2 lbs ground turkey
1 c. barbeque sauce
3 T. soy sauce
1 T. Worcestershire sauce
1 egg
2 T. grill seasoning(3/4 c. sugar,
1 1/2 c. paprika & 3 3/4 T. onion powder)
1 onion, chopped
1 red pepper, chopped
2 garlic cloves, minced
1/2 to 1 c. breadcrumbs
Directions
Preheat oven to 350 degrees. Saute onion, red peppper and garlic in olive oil. Set aside.
In large bowl, mix turkey, barbeque sauce, soy sauce, Worcestershire sauce, egg and 2 T. grill seasoning. Add vegetables and breadcrumbs.
Shape into loaf on pan and top with barbecue sauce. Bake at 350 degrees for one hour.
Indigo Grill's Indian Corn Pudding
submitted by Faye
1/4 cup plus 1 & 1/2 tablespoons milk
1/4 cup butter, melted
1 tablespoon Tabasco sauce
1 cup creamed corn
1 cup grated cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 white onion, thinly sliced
Directions
Ingredients
1 pkg. Jiffy cornbread mix1/4 cup plus 1 & 1/2 tablespoons milk
1/4 cup butter, melted
1 tablespoon Tabasco sauce
1 cup creamed corn
1 cup grated cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 white onion, thinly sliced
- Butter 12 muffin tins or line them with paper liners. Preheat oven to 400 degrees.
- In a large bowl, combine cornbread mix, milk, melted butter, Tabasco and creamed corn. Mix well. Fill muffin tins half full with this mixture.
- In another bowl, thoroughly combine cheese, sour cream, mayonnaise and white onion. Top each muffin with cheese mixture to fill tin. Bake for 30 minutes. Serve hot.
Thursday, November 19, 2009
Clam Dip
Yet, another family classic
Ingredients
1 (6 1/2 ounce) can chopped clams
1 (8 ounce) package cream cheese, softened
1/4 cup sour cream
2 tablespoons of reserved clam juice
1/4 teaspoon worcestershire sauce
1 garlic clove, finely chopped
1 tablespoon parsley flakes
Directions
1 (6 1/2 ounce) can chopped clams
1 (8 ounce) package cream cheese, softened
1/4 cup sour cream
2 tablespoons of reserved clam juice
1/4 teaspoon worcestershire sauce
1 garlic clove, finely chopped
1 tablespoon parsley flakes
- Cream together with mixer the softened cream cheese, sour cream, reserved clam juice.
- Beat until smooth and well blended.
- Stir in remaining ingredients.
- Cover and chill thoroughly.
- Serve with potato chips.
- Refrigerate leftovers.
Tuesday, November 17, 2009
Ambrosia Salad
Another classic family recipe
Ingredients
1 pint sour cream
1/2 pkg angel flake coconut
1/2 pkg. mini marshmallows
1 can Mandarin oranges
1 can seedless grapes
1 can fruit cocktail (no 202)
1 can crushed pineapple (no 202)
Directions
Drain fruit well in colander.
Mix everything in a large bowl and chill in serving bowl for 24 hours.
Ingredients
1 pint sour cream
1/2 pkg angel flake coconut
1/2 pkg. mini marshmallows
1 can Mandarin oranges
1 can seedless grapes
1 can fruit cocktail (no 202)
1 can crushed pineapple (no 202)
Directions
Drain fruit well in colander.
Mix everything in a large bowl and chill in serving bowl for 24 hours.
San Diego Salad
An old Family Favorite
Ingredients
1 1/2 cups hot water
1 pkg lime jello
1 small can (No. 1) crushed pineapple
Directions
Dissolve Jello in hot water. When slightly thickened, add drained pineapple. Pour into loop pan and chill until thick.
1 1/2 cups hot water
1 pkg. lemon jello
1 small pkg cream cheese
1/2 pt. whipped cream
Dissolve Jello in hot water. When slightly thickened, add cheese and whipped cream and whip together. Pour over lime Jello mixture and and chill until thickened.
Ingredients
1 1/2 cups hot water
1 pkg lime jello
1 small can (No. 1) crushed pineapple
Directions
Dissolve Jello in hot water. When slightly thickened, add drained pineapple. Pour into loop pan and chill until thick.
1 1/2 cups hot water
1 pkg. lemon jello
1 small pkg cream cheese
1/2 pt. whipped cream
Dissolve Jello in hot water. When slightly thickened, add cheese and whipped cream and whip together. Pour over lime Jello mixture and and chill until thickened.
Mom's Impossible Pumpkin Pie
The pie that does the impossible by making its own crust.
Ingredients
1/2 c. Bisquick Baking mix
2 tbsp. butter
1 (13 oz.) can evaporated milk
2 eggs
1 (16 oz.) can pumpkin
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla
Directions
Heat oven to 350 degrees.
Grease pie plate, 9 x 1 1/4 inches or 10 x 1 1/2 inches.
Beat all ingredients until smooth, 1 minute in blender or 2 minutes with hand mixer. Pour into plate. Bake until knife inserted in center comes out clean, 50-55 minutes.
Ingredients
1/2 c. Bisquick Baking mix
2 tbsp. butter
1 (13 oz.) can evaporated milk
2 eggs
1 (16 oz.) can pumpkin
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla
Directions
Heat oven to 350 degrees.
Grease pie plate, 9 x 1 1/4 inches or 10 x 1 1/2 inches.
Beat all ingredients until smooth, 1 minute in blender or 2 minutes with hand mixer. Pour into plate. Bake until knife inserted in center comes out clean, 50-55 minutes.
Spinach Balls
Ingredients
2 10 ounce pkgs frozen & chopped spinach, defrosted and drained
2 cups stuffing mix, crushed
1 red pepper, diced small
1/2 cup Parmesan Cheese, shredded
3 eggs, beaten
1/4 cup butter, softened
salt & pepper, to taste
1 tsp garlic powder
1 tsp thyme
Directions
2 10 ounce pkgs frozen & chopped spinach, defrosted and drained
2 cups stuffing mix, crushed
1 red pepper, diced small
1/2 cup Parmesan Cheese, shredded
3 eggs, beaten
1/4 cup butter, softened
salt & pepper, to taste
1 tsp garlic powder
1 tsp thyme
- Preheat oven to 350
- Combine all ingredients in large bowl and mix well
- Roll into 1 inch balls and place on greased cookie sheet
- Bake at 350 degrees approximately 15 minutes unitl set
Chuck's Tampenade
Ingredients
1 can of artichoke bottoms (drain water)
1/2 can small black olives
2 cloves fresh garlic, pressed or finely chopped
fresh Italian parsley
1/2 tsp salt
black pepper to taste
1/2 tsp red pepper flakes
1/4 c grated Parmesan Cheese
1/4 or 1/3 c extra virgin oil
Directions
Throw it all in a food processor and pulse it until the desire consistency is reached. Keep it in the fridge to let all the flavors combine. Bring to room temperature and cover with olive oil. Serve with crackers or toasted bread.
1 can of artichoke bottoms (drain water)
1/2 can small black olives
2 cloves fresh garlic, pressed or finely chopped
fresh Italian parsley
1/2 tsp salt
black pepper to taste
1/2 tsp red pepper flakes
1/4 c grated Parmesan Cheese
1/4 or 1/3 c extra virgin oil
Directions
Throw it all in a food processor and pulse it until the desire consistency is reached. Keep it in the fridge to let all the flavors combine. Bring to room temperature and cover with olive oil. Serve with crackers or toasted bread.
Pan-Seared Scallops with Lemon
Ingredients
Serves 4
1 pound sea scallops, tough muscles removed
Coarse salt and freshly ground pepper, to taste
1 tablespoon extra-virgin olive oil, plus more as needed
1 lemon, cut into wedges
Directions
Pat scallops dry with paper towels, and season with salt and pepper. Heat oil in a skillet over medium-high heat. Add half the scallops to skillet and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate. Repeat with remaining scallops, adding more oil to the skillet as needed. Serve immediately, with lemon wedges on the side.
Martha Stewart Living January 2008
Serves 4
1 pound sea scallops, tough muscles removed
Coarse salt and freshly ground pepper, to taste
1 tablespoon extra-virgin olive oil, plus more as needed
1 lemon, cut into wedges
Directions
Pat scallops dry with paper towels, and season with salt and pepper. Heat oil in a skillet over medium-high heat. Add half the scallops to skillet and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate. Repeat with remaining scallops, adding more oil to the skillet as needed. Serve immediately, with lemon wedges on the side.
Martha Stewart Living January 2008
Roasted Tomato Pasta
Ingredients
•2 pounds of the small cherry or strawberry sized tomatoes
•3 - 4 cloves garlic, chopped fine
•4 tablespoons olive oil
•Kosher salt and freshly ground black pepper to taste
•One pound angel hair pasta
•Grated Parmesan cheese to taste
Directions
1.Preheat oven to 425 and put a large pot of water on the stove to boil
2.Remove tomatoes from the vine thing they come on, rinse, cut them in half and place in a medium sized bowl
3.Add the chopped garlic, 2 tablespoons of the olive oil and salt and pepper to taste and mix well
4.Dump tomatoes onto a baking sheet and spread to a single layer
5.Bake for 20 minutes or until they get all soft, squishy and beautiful
6.During the tomatoes last 10 minutes in the oven, cook the pasta according to package directions
7.Drain pasta well in a colander and drizzle with a tablespoon or so of the olive oil
8.Place pasta onto a platter (I like to swirl it onto a fork and place 'piles' of pasta on the plate
9.Pour the warm tomatoes over the top of the pasta (this almost makes a sauce all by itself)
10.Top with some grated Parmesan cheese and some more ground pepper to taste
from www.thecookingguy.com
see in action http://www.thecookingguy.com/cookbook/recipe.php?id=409
•2 pounds of the small cherry or strawberry sized tomatoes
•3 - 4 cloves garlic, chopped fine
•4 tablespoons olive oil
•Kosher salt and freshly ground black pepper to taste
•One pound angel hair pasta
•Grated Parmesan cheese to taste
Directions
1.Preheat oven to 425 and put a large pot of water on the stove to boil
2.Remove tomatoes from the vine thing they come on, rinse, cut them in half and place in a medium sized bowl
3.Add the chopped garlic, 2 tablespoons of the olive oil and salt and pepper to taste and mix well
4.Dump tomatoes onto a baking sheet and spread to a single layer
5.Bake for 20 minutes or until they get all soft, squishy and beautiful
6.During the tomatoes last 10 minutes in the oven, cook the pasta according to package directions
7.Drain pasta well in a colander and drizzle with a tablespoon or so of the olive oil
8.Place pasta onto a platter (I like to swirl it onto a fork and place 'piles' of pasta on the plate
9.Pour the warm tomatoes over the top of the pasta (this almost makes a sauce all by itself)
10.Top with some grated Parmesan cheese and some more ground pepper to taste
from www.thecookingguy.com
see in action http://www.thecookingguy.com/cookbook/recipe.php?id=409
Rocky Road Squares
Ingredients
1 (12 oz.) pkg. semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
2 tablespoons butter
2 cups walnuts, chopped
1 10 1/2 oz. pkg. white miniature marshmallows
Directions
Line a 13x9 pan with wax paper
In top of double boiler melt chocolate with milk and butter, remove from heat. In a large bowl, combine nuts and marshmallows. Fold in chocolate and press into a waxed paper lined 13x9 inch pan. Chill until firm and cut into squares.
Store at room temperature.
recipe from my sister, Karen
1 (12 oz.) pkg. semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
2 tablespoons butter
2 cups walnuts, chopped
1 10 1/2 oz. pkg. white miniature marshmallows
Directions
Line a 13x9 pan with wax paper
In top of double boiler melt chocolate with milk and butter, remove from heat. In a large bowl, combine nuts and marshmallows. Fold in chocolate and press into a waxed paper lined 13x9 inch pan. Chill until firm and cut into squares.
Store at room temperature.
recipe from my sister, Karen
Sunday, November 15, 2009
Pecan and Blue-Cheese Coated Grapes
Ingredients
2/3 cup finely chopped pecans or walnuts
6 ounces crumbled Cabrales (Spanish blue cheese), Roquefort or Gorgonzola may be substituted
4 ounces cream cheese
20 loose seedless red grapes (about 1/4 pound with stems)
Directions
Preheat oven to 325 degrees F. On a sheet pan spread out the walnuts and toast in the oven for 7 to 9 minutes. Remove from oven and allow to cool.
In a bowl with an electric mixer, cream together the blue cheese and the cream cheese until smooth. Put one tablespoon of the cheese mixture in the palm of one hand and in it roll a grape, shaping the mixture around the grape to coat. Cover the remaining grapes and chill on a sheet pan for 15 minutes. Roll the cheese-coated grapes in the walnut mixture to cover completely and chill for 30 minutes or until coating is firm. Using a sharp knife cut grapes into halves.
2/3 cup finely chopped pecans or walnuts
6 ounces crumbled Cabrales (Spanish blue cheese), Roquefort or Gorgonzola may be substituted
4 ounces cream cheese
20 loose seedless red grapes (about 1/4 pound with stems)
Directions
Preheat oven to 325 degrees F. On a sheet pan spread out the walnuts and toast in the oven for 7 to 9 minutes. Remove from oven and allow to cool.
In a bowl with an electric mixer, cream together the blue cheese and the cream cheese until smooth. Put one tablespoon of the cheese mixture in the palm of one hand and in it roll a grape, shaping the mixture around the grape to coat. Cover the remaining grapes and chill on a sheet pan for 15 minutes. Roll the cheese-coated grapes in the walnut mixture to cover completely and chill for 30 minutes or until coating is firm. Using a sharp knife cut grapes into halves.
Saturday, November 14, 2009
Roll-out Sugar Cookie Recipe
Great sugar cookie recipe for cut-outs, and you don't need to chill the dough first!
Ingredients:
•1 cup (2 sticks) butter softened
•1 1/2 cups granulated sugar
•1 egg
•1 1/2 teaspoons vanilla extract
•1/2 teaspoon no-color almond extract
•2 3/4 cups all-purpose flour
•2 teaspoons baking powder
•1 teaspoon salt
Directions
1. Preheat oven to 400°F.
2. In large mixing bowl, cream butter with sugar with electric mixer until light and fluffy. Add in egg, vanilla and almond extracts. Mix flour, baking powder and salt; add 1 cup at a time to butter mixture, mixing after each addition.
3. Do not chill dough.
4. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 in. thick. Dip cookie cutter in flour before each use.
5. Bake cookies on ungreased cookie sheet on top rack of oven for 6-7 minutes or until cookies are lightly browned.
Recipe may be doubled.
from Wilton.com
Ingredients:
•1 cup (2 sticks) butter softened
•1 1/2 cups granulated sugar
•1 egg
•1 1/2 teaspoons vanilla extract
•1/2 teaspoon no-color almond extract
•2 3/4 cups all-purpose flour
•2 teaspoons baking powder
•1 teaspoon salt
Directions
1. Preheat oven to 400°F.
2. In large mixing bowl, cream butter with sugar with electric mixer until light and fluffy. Add in egg, vanilla and almond extracts. Mix flour, baking powder and salt; add 1 cup at a time to butter mixture, mixing after each addition.
3. Do not chill dough.
4. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 in. thick. Dip cookie cutter in flour before each use.
5. Bake cookies on ungreased cookie sheet on top rack of oven for 6-7 minutes or until cookies are lightly browned.
Recipe may be doubled.
from Wilton.com
Candied Pecans
Great addition to a salad or serve as is.
1 large egg white
1/2 cup sugar
1 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups pecan halves (8 to 9 ounces)
Preheat oven to 300°F. Brush large rimmed baking sheet with butter.
Whisk egg white in bowl until foamy. Add sugar, spices, and salt. Whisk until mixture is thick and opaque. Add pecans; stir until coated. Using forks, transfer nuts to sheet, spacing apart; discard remaining coating.
Bake nuts until deep golden brown, about 35 minutes. Cool completely on sheet. Transfer to container; cover and store at room temperature. (Can be made 4 days ahead.)
Bon Appetit, Dec 2005
1 large egg white
1/2 cup sugar
1 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups pecan halves (8 to 9 ounces)
Preheat oven to 300°F. Brush large rimmed baking sheet with butter.
Whisk egg white in bowl until foamy. Add sugar, spices, and salt. Whisk until mixture is thick and opaque. Add pecans; stir until coated. Using forks, transfer nuts to sheet, spacing apart; discard remaining coating.
Bake nuts until deep golden brown, about 35 minutes. Cool completely on sheet. Transfer to container; cover and store at room temperature. (Can be made 4 days ahead.)
Bon Appetit, Dec 2005
Roasted Fingerling Potatoes
My comment: Easy & delicious!
from Rachel Ray
Ingredients
2 pounds small fingerling potatoes
6 cloves garlic, crushed
Extra-virgin olive oil, for drizzling, 1 to 2 tablespoons
Salt and pepper
Directions
Heat oven to 500 degrees F.
Directions
Spread potatoes out on a cookie sheet. Scatter garlic over potatoes. Coat lightly with extra-virgin olive oil and season potatoes with salt and pepper. Roast until tender, about 20 minutes.
from Rachel Ray
Ingredients
2 pounds small fingerling potatoes
6 cloves garlic, crushed
Extra-virgin olive oil, for drizzling, 1 to 2 tablespoons
Salt and pepper
Directions
Heat oven to 500 degrees F.
Directions
Spread potatoes out on a cookie sheet. Scatter garlic over potatoes. Coat lightly with extra-virgin olive oil and season potatoes with salt and pepper. Roast until tender, about 20 minutes.
Cedar Plank Salmon
from Sam the Cooking Guy, see his video demonstration: http://www.thecookingguy.com/cookbook/recipe.php?id=161
Ingredients
1. Soak plank in water 1 to 2 hours.
2. Heat grill to medium
3. Place salmon on plank and rub top lightly with oil
4. Sprinkle well with salt and pepper
5. Cover salmon with brown sugar
6. Place board with salmon on heated grill and close lid.
7. For a filet about an inch at its thickest and depending on how good your barbeque is, it will grill for about 10 - 15 minutes.
8. The plank sides may flare up during cooking this is no big deal as long as you keep the salmon about an inch away from the edges.
9. Remove and serve.
- 1 Cedar plank (dimensions are up to you, but about an inch thick and big enough to fit the salmon with at least an inch of border, but not too big to fit in your barbeque)
- 1 whole salmon fillet
- Olive oil
- Kosher Salt and fresh ground pepper
- 2-3 cups brown sugar
- Spray bottle of water, just in case
1. Soak plank in water 1 to 2 hours.
2. Heat grill to medium
3. Place salmon on plank and rub top lightly with oil
4. Sprinkle well with salt and pepper
5. Cover salmon with brown sugar
6. Place board with salmon on heated grill and close lid.
7. For a filet about an inch at its thickest and depending on how good your barbeque is, it will grill for about 10 - 15 minutes.
8. The plank sides may flare up during cooking this is no big deal as long as you keep the salmon about an inch away from the edges.
9. Remove and serve.
Friday, November 13, 2009
Oven-Roasted Fillet of Beef
A DeLuca Holiday Tradition
Ingredients
1 4-pound fillet of beef
1/4 cup Dijon mustard
1 teaspoon kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon fresh thyme leaves
1 tablespoon vegetable oil
Directions
1.Remove the fillet from the refrigerator 30 minutes before roasting to bring it to room temperature. Preheat oven to 500° F and position a rack in the center.
2.Spread the mustard evenly on all sides of the fillet. Sprinkle with the salt, pepper, and thyme. Heat the oil in a 12-inch ovenproof skillet over high heat; the oil should shimmer but not smoke. Brown the fillet on all sides, 2 to 3 minutes per side. Place the fillet in oven and reduce temperature to 425° F. Roast about 25 minutes for rare or until a meat thermometer reads 130° F when inserted into the center. (Check the temperature once after about 20 minutes to gauge doneness.) Remove the fillet from oven and allow it to rest 10 minutes before slicing.
Real Simple December 2004
Heaven in a Pan
Ingredients
1 cup chopped pecans
1 cup flour
1 stick of butter
8oz cream cheese
1 cup powdered sugar
1 cup whipped topping (Cool Whip)
1 small box instant chocolate pudding
1 small box instant vanilla pudding
3 cups milk
1 cup whipped topping (Cool Whip) to cover cake
1 chocolate candy bar (Hershey Dark Chocolate) made into shavings to garnish
Directions
- Blend together pecans, flour and butter, and place into a 13x9 inch pan. Bake at 325 degrees for 25 minutes, let cool. (no more cooking after this)
- For second layer, mix together cream cheese, powder sugar and 1 cup of whipped topping (Cool Whip). Layer gently onto pecan crust.
- Third layer: (now you see why it is so heavenly) mix together vanilla and chocolate pudding mixes with milk, layer into pan.
- Fourth layer: add rest of whipped topping and cover with shaved chocolate from your candy bar.
- Chill until ready to serve.
Chocolate and Peanut Butter S'mores
I dream of these!
1 tablespoon peanut butter (preferably at room temperature, for easy spreading)
2 thin, crisp chocolate wafers (such as Nabisco Famous Chocolate Wafers)
1 skewer-toasted marshmallow
Spread peanut butter onto one of the wafers. Slide marshmallow off skewer onto peanut butter. Top with remaining wafer and squish down gently. Eat, licking fingers.
- Thin peanut-butter cookies with Nutella, sliced banana, and marshmallow.
- Thin peanut-butter cookies with bittersweet chocolate, caramel sauce, and marshmallow.
- Graham crackers with a Reese's Peanut Butter Cup (or Nutella), sliced banana, and marshmallow.
- Gingersnaps with a caramel-filled chocolate square and marshmallow.
- Graham crackers with plain dark chocolate, marshmallow, and strawberry slices.
Easy-Time Holiday Squares
A favorite recipe from Granny
Ingredients
2 ¼ cups Sugar
1 ½ cups Butter
6 Eggs
1 ½ Tablespoon Vanilla Extract
1 ½ teaspoon Almond Extract
3 Cups sifted Flour
1 Can Cherry Pie Filling
Powdered Sugar
Directions
In large bowl add sugar to butter – cream at medium till light and fluffy. Add eggs. Beat well after each at low speed. Add flour and extracts. Pour into greased ½ sheet pan. Mark off into 24 squares. Place one heaping T of pie filling in center of each square. (I leave out most of the goop and put 3 cherries in each square.)
Bake 45-50 minutes at 350.
While warm, sift powdered sugar over cake. Cool, cut into squares.
Ingredients
2 ¼ cups Sugar
1 ½ cups Butter
6 Eggs
1 ½ Tablespoon Vanilla Extract
1 ½ teaspoon Almond Extract
3 Cups sifted Flour
1 Can Cherry Pie Filling
Powdered Sugar
Directions
In large bowl add sugar to butter – cream at medium till light and fluffy. Add eggs. Beat well after each at low speed. Add flour and extracts. Pour into greased ½ sheet pan. Mark off into 24 squares. Place one heaping T of pie filling in center of each square. (I leave out most of the goop and put 3 cherries in each square.)
Bake 45-50 minutes at 350.
While warm, sift powdered sugar over cake. Cool, cut into squares.
Orange Currant Scones
2 cups all-purpose flour
1⁄4 cup sugar
3 tsp. baking powder
1⁄2 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into
small pieces
1⁄2 cup currants
1 egg
1⁄2 cup heavy cream
Zest of 1 orange
Directions:
Preheat an oven to 350ºF. Lightly grease a scone pan, or line a baking sheet with parchment paper.
In a food processor, combine the flour, sugar, baking powder and salt and pulse to combine. Add the butter and pulse until pea-size crumbs form. Transfer to a large bowl and stir in the currants.
In a small bowl, whisk together the egg, cream and orange zest until blended and add to the flour mixture. Using a fork, stir to form large, moist clumps of dough.
Turn the dough out onto a lightly floured surface and press together with your hands until the dough comes together. Roll out the dough, flouring as needed, into a 10-inch round about 3D4 inch thick. Cut into 8 equal-size wedges. Press each wedge into a well of the prepared scone pan, or place the wedges 1 inch apart on the prepared baking sheet.
Bake until the scones are golden, about 25 minutes. Invert the scone pan onto a wire rack and lift off the pan, or transfer the scones from the baking sheet to the rack. Let the scones cool for 10 minutes before serving. Makes 8 scones.
from William Sonoma
Fantasy Fudge
Ingredients
3 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Chocolate, chopped
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup chopped PLANTERS Walnuts
1 tsp. vanilla
Directions
LINE 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
ADD chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.
POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.
Variation - Classic Fantasy Fudge (this is my standard Fudge recipe)
Prepare recipe as directed, using 3/4 cup (1-1/2 sticks) margarine and substituting 1 pkg. (12 oz.) semi-sweet chocolate chips for the chopped BAKER'S Semi-Sweet Baking Chocolate and a 13x9-inch baking pan for the 9-inch square pan.
recipe from the Kraft Marshmallow creme jar
Thursday, November 12, 2009
Chocolate Truffles ala Faye
Makes 30 truffles
Ingredients:
1 cup "Double Chocolate Chips" Ghirardelli brand
1 cup Milk Chocolate Chips
1/3 cup Cream
6 Tablespoons Butter, cut into small pieces
Options: Cocoa Powder, Crushed Almonds or Pecans
Directions:
Ingredients:
1 cup "Double Chocolate Chips" Ghirardelli brand
1 cup Milk Chocolate Chips
1/3 cup Cream
6 Tablespoons Butter, cut into small pieces
Options: Cocoa Powder, Crushed Almonds or Pecans
Directions:
- Simmer cream in a small saucepan, then add butter.
- Microwave chocoalte chips 1 minute or until smooth, don't over-cook
- Add cream and butter mixture to chocolate.
- Place in a shallow container and refrigerate for 2 hours
- Roll into 1-inch balls with a melon baller.
- Roll in cocoa, almonds or pecans
- Refrigerate when finished
Gingerbread Cookies, My Favorite Recipe
Serves 36
Ingredients
5 to 5 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
1 large egg, at room temperature
1 cup unsulfured molasses
1 teaspoon vanilla extract
Directions
1.Combine the flour, baking soda, salt, and spices in a large bowl; set aside. In the bowl of an electric mixer, beat the butter, brown sugar, and egg on medium until smooth. Add the molasses and beat until fluffy, about 2 minutes. Add the vanilla. Stir in the flour mixture 1 cup at a time, blending until smooth. The dough should gather into a semi-firm mass. (If it's not firm, add another 1/4 to 1/2 cup flour, but not enough to make it crumbly.)
2.Turn the dough onto a lightly floured surface. Divide in half. Flatten into disks and wrap in plastic. Refrigerate at least 2 hours or up to 1 week.
3.Preheat oven to 350° F. On a floured surface, roll each disk to 1/8 inch thick. Use gingerbread-man cutters to make shapes. Transfer them to a large, parchment-lined baking sheet, spacing them about 1 inch apart. Decorate, if desired. Bake until firm to the touch, about 12 minutes. Cool slightly before transferring to a rack.
from Real Simple Dec 2004
Bacon Wrapped Water Chestnuts (Rumaki)
These appetizers are easy to make, smell delicious while baking and are always a big hit!
Ingredients
1 cup ketchup
1 cup brown sugar
1 teaspoon Worcestershire sauce
16 ounces sliced bacon
2 (8 ounce) cans water chestnuts, drained
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a saucepan, combine ketchup, brown sugar and Worcestershire sauce; heat just to boiling. Pour sauce over bacon and water chestnuts. (Angela's Note: I find it easier to carefully pour the sauce over the "wrapped chestnuts" after I complete step 3)
3.Cut bacon slices into thirds. Cut some of the bigger water chestnuts in half. Wrap chestnuts in bacon and secure with toothpicks; place in a 9x13 pan.
4.Bake in preheated oven until bacon is completely cooked, about 45 to 50 minutes.
Fluted Ruby
Ingredients
sugar cubes
pomegranate juice
champagne, chilled
Directions
For each drink, place a sugar cube in a champagne flute and add two tablespoons of pomegranate juice. You can use bottled juice (look for the Pom Wonderful brand in neighborhood supermarkets; www.pomwonderful.com for locations) or fresh (press sliced pomegranate halves on a citrus juicer, then strain juice through cheesecloth).
Fill the flute the rest of the way with chilled sparkling wine and stir gently.
from Sunset, Dec 2002
Classic Cream Puffs
from Sunset Magazine, Feb 2002
Notes: You can make the puffs (through step 2) up to 12 hours ahead; wrap airtight and store at room temperature. Freeze to store longer. To use, place puffs (thawed, if frozen) slightly apart on a 12- by 15-inch baking sheet. Bake in a 400° oven until crisp, 5 to 8 minutes.
Yield: Makes 10 servings
Ingredients
Cream Puff Dough
Yield: Makes 2 1/2 cups dough; 8 to 10 servings
Ingredients
1/2 cup (1/4 lb.) butter or margarine
1 tablespoon sugar (optional; for dessert puffs only)
1 cup all-purpose flour
4 large eggs
Preparation
1. In a 3- to 4-quart pan, combine 1 cup water, butter, and the sugar if using; bring to a boil over high heat. Add flour all at once and stir quickly until mixture pulls away from pan sides and masses together. Remove from heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally.
2. To mix by hand, add eggs, one at a time, to warm butter-flour mixture in pan, beating with a wooden spoon after each addition until dough is smooth and satiny.
To mix with an electric mixer or food processor, scrape warm butter-flour mixture into a bowl. Add eggs, one at a time, beating or whirling after each addition just until smooth; do not overmix.
Filling (choose one of the following):
-Ice cream
-Chocolate-Orange Cream
-Lightly sweetened whipped cream flavored with vanilla or a liqueur
Chocolate ice cream topping (optional)
Powdered sugar (optional)
Preparation
1. Spoon Cream Puff Dough into 10 equal mounds (about 1/4 cup each) about 2 inches apart on two lightly buttered 12- by 15-inch baking sheets.
2. Bake in a 375° regular or convection oven until puffs are golden, 25 to 35 minutes; if baking the sheets at the same time in one oven, switch their positions halfway through. With a wooden skewer, poke each puff in several places, then continue baking until golden brown, dry, and crisp, 5 to 8 minutes longer. Transfer puffs to racks to cool completely.
3. Slice the top third off each puff. Fill each bottom with 1/2 cup of one of the following: ice cream, Chocolate-Orange Cream, or lightly sweetened whipped cream flavored with vanilla or a liqueur. Cover with tops, and drizzle each puff with 2 to 3 teaspoons chocolate ice cream topping or sprinkle lightly with powdered sugar.
Blue Cheese-Walnut Finger Sandwiches
Ingredients
3/4 cup chopped walnuts or pecans
1 (8-oz.) package cream cheese, softened
5 ounces creamy blue cheese, rind removed
1 tablespoon chopped fresh parsley
2 (14-oz.) whole grain bread loaves (22 slices)
1/4 cup fig, cherry, or apricot preserves
Preparation
1. Preheat oven to 350°. Bake walnuts in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 5 minutes. Cool completely (about 20 minutes).
2. Stir together walnuts and next 3 ingredients. Spread on 1 side of each bread slice. Spread fig preserves on half of bread slices; top with remaining bread slices, cheese sides down. Chill sandwiches in airtight zip-top plastic bags up to 24 hours, if desired. Cut crusts from sandwiches. Cut each sandwich into 8 pieces.
Mini Salami Puff Sandwiches
Serves 6
Ingredients
2 8-ounce sheets of frozen puff pastry (thawed)
1/2 cup grated Parmesan
1 12-ounce jar roasted red peppers cut into small pieces
Dijon mustard
6 ounces thinly sliced salami
1 cup lettuce
Directions
1. Heat oven to 375° F.
2.Using a 2-inch round cookie cutter, cut circles from pastry sheets and place on a baking sheet. Sprinkle with Parmesan and bake until golden brown, about 18 minutes.
3.Using your fingers, split each puff in half. Spread the bottom halves with mustard and top with thinly sliced salami, lettuce, peppers, and the top halves of the puffs.
Real Simple Magazine. January 2008
Thai Chicken Coconut Soup
(also known as: Tom kha gai)
From Sunset Magazine, Dec 2008
Yield: Serves 4
Ingredients
1 can (14 oz.) coconut milk
1 can (14 oz.) reduced-sodium chicken broth
6 quarter-size slices fresh ginger
1 stalk fresh lemongrass, cut in 1-in. pieces
1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks
1 cup sliced mushrooms
1 tablespoon fresh lime juice
1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
1 teaspoon sugar
1 teaspoon Thai chili paste
1/4 cup fresh basil leaves
1/4 cup fresh cilantro
Preparation
In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.
Wednesday, November 11, 2009
Sage and Parmesan Croutons
These croutons are delicious in Butternut Soup or Salads
Ingredients
3 ounces rustic white bread (about 3 thick slices), tom into 24 1-inch pieces
1 large clove garlic, minced (about 2 teaspoons)
1 tablespoon finely chopped fresh sage (about 6 large leaves)
3 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons finely grated Parmesan
Directions
1.Preheat oven to 375° F. Toss all the ingredients together in a mixing bowl to coat. Spread the bread evenly on a baking sheet and toast in oven for 10 to 12 minutes or until crisp and golden brown.
from Real Simple Magazine
Ingredients
3 ounces rustic white bread (about 3 thick slices), tom into 24 1-inch pieces
1 large clove garlic, minced (about 2 teaspoons)
1 tablespoon finely chopped fresh sage (about 6 large leaves)
3 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons finely grated Parmesan
Directions
1.Preheat oven to 375° F. Toss all the ingredients together in a mixing bowl to coat. Spread the bread evenly on a baking sheet and toast in oven for 10 to 12 minutes or until crisp and golden brown.
from Real Simple Magazine
Ina's Carrot Cupcakes
Ingredients
2 cups sugar
1 1/3 cups vegetable oil
1 teaspoon pure vanilla extract
3 extra-large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
3 cups grated carrots (less than 1 pound)
1 cup raisins
1 cup chopped walnuts
For the frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar
Directions
Preheat the oven to 350 degrees F.
Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.
Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.
For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.
When the cupcakes are cool, frost them generously and serve.
2 cups sugar
1 1/3 cups vegetable oil
1 teaspoon pure vanilla extract
3 extra-large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
3 cups grated carrots (less than 1 pound)
1 cup raisins
1 cup chopped walnuts
For the frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar
Directions
Preheat the oven to 350 degrees F.
Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.
Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.
For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.
When the cupcakes are cool, frost them generously and serve.
Grilled Shrimp Tacos
1/2 cup sour cream
3 tablespoons mayonnaise
3 tablespoons milk
1/2 teaspoon ground cumin
1 1/2 pounds large shrimp, peeled
3 tablespoons butter, melted
2 large garlic cloves, minced
4 limes, cut into quarters
1/2 teaspoon kosher salt
8 6-inch corn tortillas
2 to 3 cups finely shredded green cabbage
bottled green tomatillo salsa
Directions
1.Whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
2.Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic.
3.Preheat a gas grill to high; adjust to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.)
4.Brush the skewered shrimp with the garlic butter. Place them on the grill with the limes. Cook about 4 minutes on each side or until the shrimp are opaque and the limes are browned. Remove from grill. Lightly salt the shrimp.
5.Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
6.To serve, pull the shrimp off the skewers and divide them evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a spritz of grilled lime.
7.Rainy-day method: Broil the shrimp and limes about 4 inches from the heat using the Total Times above. Wrap the tortillas in foil and heat in a 350° F oven for 15 minutes, or wrap them in a napkin and microwave for 3 minutes
from Real Simple Magazine
Thanksgiving Turkey Treats
Rice Krispy Treats recipe, rolled into balls
Candy Corn
Chocolate Frosting from a can, for assembly
Chocolate Espresso Cookies
My mom made these for me a few years ago, and now they are one of my "Signature Cookies"
Ingredients
3 ounces unsweetened chocolate
2 cups semisweet chocolate chips, divided
1/2 cup butter
3 large eggs
1 cup, plus 2 tablespoons, sugar
3 teaspoons finely ground dark roast coffee
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Instructions
1. Preheat oven to 350F.
2. Melt unsweetened chocolate, 1 cup chocolate chips and butter. Stir until smooth.
3. Whisk eggs, ground coffee and sugar until until a soft ribbon forms when lifting whisk. Beat in chocolate mixture. Sift flour, baking powder and salt into mixture. Stir until just combined. Add remaining chocolate chips. Stir until just mixed.
4. Drop batter 2 inches apart on greased or parchment lined cookie sheet. Bake 8 to 10 minutes until puffed and cracked on top. Remove from oven and cool 1 minute on sheet; transfer to wire rack to cool completely. Yield: 2 dozen.
Rediscovered this recipe on:
http://www.relishmag.com/recipes/view/26205/chocolate-espresso-cookies.html
Ingredients
3 ounces unsweetened chocolate
2 cups semisweet chocolate chips, divided
1/2 cup butter
3 large eggs
1 cup, plus 2 tablespoons, sugar
3 teaspoons finely ground dark roast coffee
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Instructions
1. Preheat oven to 350F.
2. Melt unsweetened chocolate, 1 cup chocolate chips and butter. Stir until smooth.
3. Whisk eggs, ground coffee and sugar until until a soft ribbon forms when lifting whisk. Beat in chocolate mixture. Sift flour, baking powder and salt into mixture. Stir until just combined. Add remaining chocolate chips. Stir until just mixed.
4. Drop batter 2 inches apart on greased or parchment lined cookie sheet. Bake 8 to 10 minutes until puffed and cracked on top. Remove from oven and cool 1 minute on sheet; transfer to wire rack to cool completely. Yield: 2 dozen.
Rediscovered this recipe on:
http://www.relishmag.com/recipes/view/26205/chocolate-espresso-cookies.html
Pumpkin Chocolate-Chip Squares
My personal Fall favorite from Martha Stewart Everyday Food, November 2004
Ingredients
Makes 24
2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) semisweet chocolate chips (I use mini chips instead)
Directions
1.Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
2.With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
3.Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
4.Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.
Tuesday, November 10, 2009
Faye's Caribbean Salad
Dressing:
1/2 cup vegetable oil
2 TBSP sugar
2 TBSP white wine vinegar
1 TBSP parsley, finely chopped
salt and pepper
Salad:
1 bag Spring Mix lettuce or Spinach
1-2 Avocados, chopped
3-4 Green Onions, chopped
small pkg Crumbled Blue Cheese
Caramelized Sliced Almonds (see below)
Pour 4 TBSP sugar and a small bag of sliced almonds in the bottom of a nonstick pan, keep stirring over med heat until sugar caramelizes and the almonds turn a light golden color. Stir the entire time to prevent burning.
1/2 cup vegetable oil
2 TBSP sugar
2 TBSP white wine vinegar
1 TBSP parsley, finely chopped
salt and pepper
Salad:
1 bag Spring Mix lettuce or Spinach
1-2 Avocados, chopped
3-4 Green Onions, chopped
small pkg Crumbled Blue Cheese
Caramelized Sliced Almonds (see below)
Pour 4 TBSP sugar and a small bag of sliced almonds in the bottom of a nonstick pan, keep stirring over med heat until sugar caramelizes and the almonds turn a light golden color. Stir the entire time to prevent burning.
Chicken Enchiladas
Ingredients
3 cups shredded cooked chicken - one of those deli roasted chickens is perfect for this
1 cup Salsa Verde (green salsa)
1-4 ounce can chopped green chilies
1-2 tablespoons chopped chipotles in sauce (more if you like it hotter)
8 - 8 inch flour tortillas
1 cup chicken broth
2 cups whipping cream
1.5 cups Monterey Jack cheese, shredded
Directions
1.Mix first 4 ingredients in bowl.
2.Pour 1/2 the whipping cream in the bottom of a 9x13-baking dish.
3.Pour chicken broth in bowl and one by one submerge each flour tortilla.
4.Place approximately 1/8 chicken mixture in each wet tortilla and roll up.
5.Place all 8 side by side in dish, sprinkle with cheese, and pour remaining whipping cream over top.
6.Bake at 350 for 30 minutes.
from Sam the Cooking Guy
3 cups shredded cooked chicken - one of those deli roasted chickens is perfect for this
1 cup Salsa Verde (green salsa)
1-4 ounce can chopped green chilies
1-2 tablespoons chopped chipotles in sauce (more if you like it hotter)
8 - 8 inch flour tortillas
1 cup chicken broth
2 cups whipping cream
1.5 cups Monterey Jack cheese, shredded
Directions
1.Mix first 4 ingredients in bowl.
2.Pour 1/2 the whipping cream in the bottom of a 9x13-baking dish.
3.Pour chicken broth in bowl and one by one submerge each flour tortilla.
4.Place approximately 1/8 chicken mixture in each wet tortilla and roll up.
5.Place all 8 side by side in dish, sprinkle with cheese, and pour remaining whipping cream over top.
6.Bake at 350 for 30 minutes.
from Sam the Cooking Guy
Mini Turkey Burgers
Ingredients
Serves 4
2 slices white sandwich bread (about 1 ounce each)
1 pound (93 percent lean) ground turkey
2 ounces cheddar cheese, coarsely grated (about 1/2 cup)
1/2 small onion, coarsely grated
Coarse salt and ground pepper
1 teaspoon olive oil
12 party-size potato rolls
Lettuce, sliced tomatoes, ketchup, and mustard, for serving (optional)
Directions
1.In a food processor, pulse bread until fine crumbs form. Transfer to a medium bowl; add turkey, cheese, and onion. Season with salt and pepper, and mix gently just until combined. Form twelve 2-inch patties (about 3 tablespoons each).
2.In a large nonstick skillet, heat oil over medium. Cook patties until browned and cooked through, about 5 minutes per side. Serve on rolls with lettuce, tomatoes, ketchup, and mustard, if desired.
from Martha Stewart, Everyday Food, June 2007
Sunday, November 8, 2009
Sunflower Seed Pate
What I am trying out today!
Ingredients:
2 cups (hulled) organic sunflower seeds
3 Tbs. parsley and/or cilantro
½ tsp. cumin
2-3 cloves garlic
1 tbs. lemon or lime juice
½ tsp. Celtic or real salt, substitute dulse if desired
2 Tbs. Sesame Tahini
Soak sunflower seeds 6-8 hours. In the morning drain, rinse well and sprout for 2 hours in a large bowl. Leave sunflower seeds in bowl and fill with water to float the loosened seed skins out of the top of the bowl. This helps retain freshness and color of finished pate. Blend all ingredients in a food processor or put through a Champion Juicer with the solid plate.
from Living Food Recipes
Ingredients:
2 cups (hulled) organic sunflower seeds
3 Tbs. parsley and/or cilantro
½ tsp. cumin
2-3 cloves garlic
1 tbs. lemon or lime juice
½ tsp. Celtic or real salt, substitute dulse if desired
2 Tbs. Sesame Tahini
Soak sunflower seeds 6-8 hours. In the morning drain, rinse well and sprout for 2 hours in a large bowl. Leave sunflower seeds in bowl and fill with water to float the loosened seed skins out of the top of the bowl. This helps retain freshness and color of finished pate. Blend all ingredients in a food processor or put through a Champion Juicer with the solid plate.
from Living Food Recipes
Saturday, November 7, 2009
Lemon Garlic Tilapia
Ingredients
4 tilapia fillets
3 tablespoons fresh lemon juice
1 tablespoon butter, melted
1 clove garlic, finely chopped
1 teaspoon dried parsley flakes
pepper to taste
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Spray a baking dish with non-stick cooking spray.
3. Rinse tilapia fillets under cool water, and pat dry with paper towels.
4. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
5. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes
from www.ALLrecipes.com
4 tilapia fillets
3 tablespoons fresh lemon juice
1 tablespoon butter, melted
1 clove garlic, finely chopped
1 teaspoon dried parsley flakes
pepper to taste
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Spray a baking dish with non-stick cooking spray.
3. Rinse tilapia fillets under cool water, and pat dry with paper towels.
4. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
5. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes
from www.ALLrecipes.com
Friday, November 6, 2009
"Lisa" Cupcakes
Chocolate cupcakes with grey tinted white frosting, designed after the infamous "Lisa the Cat", for Ava's 5th birthday celebration at preschool.
Candy corn ears
Green M&M eyes
Red hot candy nose
Piped chocolate frosting whiskers and mouth
Thursday, November 5, 2009
Butternut Squash and Sage Soup
Try this delicious recipe from Oprah Magazine
Serves 4 to 6
Ingredients:
2 tablespoons olive oil
1 large onion , chopped (about 2 cups)
2 butternut squashes , peeled, seeded and cut into 1-inch chunks
2 tablespoons chopped fresh sage , plus 8 to 18 leaves for garnish
4 cup chicken or vegetable broth
Kosher salt and freshly ground black pepper , to taste
Vegetable oil , for frying
In a large pot, heat olive oil over medium heat. Add onion and cook until translucent, 8 to 10 minutes. Add squash; cook 5 more minutes. Add chopped sage and broth; bring to a boil, reduce heat to medium-low and cook until squash is very tender, about 30 minutes. With an immersion blender, puree soup until smooth (or puree in small batches in a food processor fitted with knife blade). Season to taste with salt and pepper.
In a small pan, heat 1/2 inch vegetable oil until hot. Drop sage leaves in about 3 at a time and fry until just crisp; remove to a paper-towel-lined plate. Serve soup hot, garnished with 2 or 3 sage leaves per bowl.
Serves 4 to 6
Ingredients:
2 tablespoons olive oil
1 large onion , chopped (about 2 cups)
2 butternut squashes , peeled, seeded and cut into 1-inch chunks
2 tablespoons chopped fresh sage , plus 8 to 18 leaves for garnish
4 cup chicken or vegetable broth
Kosher salt and freshly ground black pepper , to taste
Vegetable oil , for frying
In a large pot, heat olive oil over medium heat. Add onion and cook until translucent, 8 to 10 minutes. Add squash; cook 5 more minutes. Add chopped sage and broth; bring to a boil, reduce heat to medium-low and cook until squash is very tender, about 30 minutes. With an immersion blender, puree soup until smooth (or puree in small batches in a food processor fitted with knife blade). Season to taste with salt and pepper.
In a small pan, heat 1/2 inch vegetable oil until hot. Drop sage leaves in about 3 at a time and fry until just crisp; remove to a paper-towel-lined plate. Serve soup hot, garnished with 2 or 3 sage leaves per bowl.
Garlic and Oregano Baby Back Ribs
Our family favorite!
Serves 4
Total Time: 1hr 15m
Ingredients
3 pounds baby back pork ribs
5 garlic cloves, finely chopped
3 tablespoons fresh oregano, chopped
1 teaspoon cayenne pepper
2 teaspoons kosher salt
1/4 cup olive oil
Directions
1.Heat oven to 400° F. Place the ribs in a roasting pan or on a baking sheet in one layer. In a bowl, combine the garlic, oregano, cayenne, salt, and oil and mix well. Cover both sides of the ribs with the garlic and oregano mixture, coating evenly.
2.Roast in the oven for 1 hour, flipping once after 30 minutes. Remove and let rest, covered, for 10 minutes.
from Real Simple Magazine, August 2003
Marionberry, Blue Cheese and Arugula Salad
Ingredients
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh thyme leaves, divided
1/4 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 ounces arugula (about 13 cups)
6 ounces marionberries or blackberries (1 1/2 cups)
2 ounces mild blue cheese
Preparation
1. In a salad bowl, whisk together olive oil, lemon juice, 1 tsp. thyme leaves, the mustard, 1/4 tsp. salt, and 1/4 tsp. pepper.
2. Add arugula and gently toss until leaves are coated with dressing. Add berries and gently toss. Divide among 4 salad plates. Crumble 1/2 oz. cheese on each salad. Sprinkle with remaining thyme and salt and pepper to taste.
from Sunset Magazine June 2008
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh thyme leaves, divided
1/4 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 ounces arugula (about 13 cups)
6 ounces marionberries or blackberries (1 1/2 cups)
2 ounces mild blue cheese
Preparation
1. In a salad bowl, whisk together olive oil, lemon juice, 1 tsp. thyme leaves, the mustard, 1/4 tsp. salt, and 1/4 tsp. pepper.
2. Add arugula and gently toss until leaves are coated with dressing. Add berries and gently toss. Divide among 4 salad plates. Crumble 1/2 oz. cheese on each salad. Sprinkle with remaining thyme and salt and pepper to taste.
from Sunset Magazine June 2008
Monday, June 22, 2009
Karen's Chicken Curry Salad
Dressing:
¾ cup mayo
1 ½ Tablespoon lemon juice
1 Tablespoon honey
2 teaspoons curry powder
Mix all ingredients in a small bowl.
Salad:
4 cups bite sized piece of cooked chicken
2 medium celery ribs, cut into small dice
2 medium scallions, minced
2 Tablespoons minced fresh parsley or cilantro
6 Tablespoons dried cranberries
Mix all ingredients, toss with dressing and salt and pepper to taste. Best when covered and refrigerated overnight. Serve with apple slices and croissants.
¾ cup mayo
1 ½ Tablespoon lemon juice
1 Tablespoon honey
2 teaspoons curry powder
Mix all ingredients in a small bowl.
Salad:
4 cups bite sized piece of cooked chicken
2 medium celery ribs, cut into small dice
2 medium scallions, minced
2 Tablespoons minced fresh parsley or cilantro
6 Tablespoons dried cranberries
Mix all ingredients, toss with dressing and salt and pepper to taste. Best when covered and refrigerated overnight. Serve with apple slices and croissants.
Lotsa Pasta Broccoli Salad
8 servings
2 lbs. broccoli florets, cut into bite-size pieces
1/3 c. raisins
1/4 c. pine nuts
1/2 pound penne pasta, cooked and chilled
3 green onions, chopped
1/2 c. bacon, cooked, crumbled
Dressing:1/2 c. brown sugar1 c. mayonnaise2 T. red wine vinegar
2 lbs. broccoli florets, cut into bite-size pieces
1/3 c. raisins
1/4 c. pine nuts
1/2 pound penne pasta, cooked and chilled
3 green onions, chopped
1/2 c. bacon, cooked, crumbled
Dressing:1/2 c. brown sugar1 c. mayonnaise2 T. red wine vinegar
Chocolate-Banana Wontons
Ingredients
butter-flavor cooking spray
1 large banana(s), diced
6 Tbsp mini chocolate chips
24 items wonton wrapper(s), half of a 12 oz package
1 Tbsp powdered sugar
Instructions
Preheat oven to 350ºF.
Coat a large baking sheet with cooking spray.
In a medium bowl, combine banana and chocolate chips; mix gently.
Place wonton wrappers on a flat surface. Drop banana mixture by teaspoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over one corner to make a triangle and press sides together to seal. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.
Bake until wontons are golden brown, about 10 to 12 minutes. Sift powdered sugar over wontons before serving.
Yields 4 wontons per serving. 4 WW Points
butter-flavor cooking spray
1 large banana(s), diced
6 Tbsp mini chocolate chips
24 items wonton wrapper(s), half of a 12 oz package
1 Tbsp powdered sugar
Instructions
Preheat oven to 350ºF.
Coat a large baking sheet with cooking spray.
In a medium bowl, combine banana and chocolate chips; mix gently.
Place wonton wrappers on a flat surface. Drop banana mixture by teaspoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over one corner to make a triangle and press sides together to seal. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.
Bake until wontons are golden brown, about 10 to 12 minutes. Sift powdered sugar over wontons before serving.
Yields 4 wontons per serving. 4 WW Points
Black Bean-Avocado Salsa
Branch out beyond tortilla chips when you serve this salsa. Try it spooned over burgers and grilled chicken, or pair it with grilled shrimp or steak and warm flour tortillas for soft tacos.
Prep: 15 minutes
2 cups diced peeled avocado (about 2 small)
1/3 cup chopped red onion
2 tablespoons fresh lime juice
1/4 teaspoon salt
1 (15-ounce) can black beans, rinsed and drained
Combine all ingredients in a bowl, and toss gently.
Serve immediately, or cover and chill up to 2 hours.
Yield: 12 servings (serving size: about 1/4 cup).
(WW POINTS: 1)
Prep: 15 minutes
2 cups diced peeled avocado (about 2 small)
1/3 cup chopped red onion
2 tablespoons fresh lime juice
1/4 teaspoon salt
1 (15-ounce) can black beans, rinsed and drained
Combine all ingredients in a bowl, and toss gently.
Serve immediately, or cover and chill up to 2 hours.
Yield: 12 servings (serving size: about 1/4 cup).
(WW POINTS: 1)
Summer Flavored Waters
Makes: 8 (8-ounce) servings
Prep: 10 minutes each Chill: 2 hours
Ingredients
2 to 3 slices ripe honeydew melon
1 lime, sliced 1/4-inch thick
4 mint sprigs
2 quarts water
Ice cubes
Directions
1. Add slices of melon, lime slices, and mint sprigs to a large pitcher.
Fill pitcher with the water.
Refrigerate for 2 to 4 hours to allow fruit and herbs to transfer flavors to water.
To serve, fill glasses with ice. Top with flavored water.
Makes 8 (8-ounce) servings each recipe.
Herb and Berry Flavored Water:
Substitute 1 cup fresh blueberries, lightly crushed, and two 4-inch sprigs fresh rosemary, lightly bruised, for the melon, lime, and mint.
Fill pitcher with water, refrigerate 2 to 4 hours, and serve as above.
Prep: 10 minutes each Chill: 2 hours
Ingredients
2 to 3 slices ripe honeydew melon
1 lime, sliced 1/4-inch thick
4 mint sprigs
2 quarts water
Ice cubes
Directions
1. Add slices of melon, lime slices, and mint sprigs to a large pitcher.
Fill pitcher with the water.
Refrigerate for 2 to 4 hours to allow fruit and herbs to transfer flavors to water.
To serve, fill glasses with ice. Top with flavored water.
Makes 8 (8-ounce) servings each recipe.
Herb and Berry Flavored Water:
Substitute 1 cup fresh blueberries, lightly crushed, and two 4-inch sprigs fresh rosemary, lightly bruised, for the melon, lime, and mint.
Fill pitcher with water, refrigerate 2 to 4 hours, and serve as above.
House of Blues Pan Seared Voodoo Shrimp with Rosemary Cornbread and Dixie Beer Reduction
2 servings
12 pieces raw large shrimp
Black pepper to taste
1/3 to 1/2 cup olive oil
Cajun seasoning to taste
1/4 cup fresh tomatoes, diced
1 tablespoon butter
2 sprigs of fresh rosemary
1 tablespoon chives, chopped
1 package House of Blues Rosemary Cornbread mix
Rinse shrimp and put into Ziploc bag with mixture of olive oil, Cajun seasonings and black pepper.
Marinate overnight in refrigerator.
Mix and bake cornbread according to package instructions.
Sauté shrimp in olive-oil coated skillet over medium heat for 3 to 5 minutes.
Add beer reduction and simmer until consistency thickens (about 5 minutes).
Add diced tomatoes and butter.
Cook for another minute and remove from heat.
Place a slice of cornbread on each plate and position six pieces of shrimp around the cornbread. Drizzle the Dixie beer reduction from the skillet over the shrimp and cornbread. Garnish with chives and serve.
Dixie Beer Reduction:
1 bottle of lager
1 teaspoon chicken base
1 teaspoon shrimp base
1 tablespoon Cajun seasoning
1/4 cup sugar
1/2 cup heavy cream
Mix first 5 ingredients together in a medium saucepan and simmer over medium heat for 3 to 5 minutes. Add heavy cream and reduce mixture over medium heat until a creamy consistency is achieved.
12 pieces raw large shrimp
Black pepper to taste
1/3 to 1/2 cup olive oil
Cajun seasoning to taste
1/4 cup fresh tomatoes, diced
1 tablespoon butter
2 sprigs of fresh rosemary
1 tablespoon chives, chopped
1 package House of Blues Rosemary Cornbread mix
Rinse shrimp and put into Ziploc bag with mixture of olive oil, Cajun seasonings and black pepper.
Marinate overnight in refrigerator.
Mix and bake cornbread according to package instructions.
Sauté shrimp in olive-oil coated skillet over medium heat for 3 to 5 minutes.
Add beer reduction and simmer until consistency thickens (about 5 minutes).
Add diced tomatoes and butter.
Cook for another minute and remove from heat.
Place a slice of cornbread on each plate and position six pieces of shrimp around the cornbread. Drizzle the Dixie beer reduction from the skillet over the shrimp and cornbread. Garnish with chives and serve.
Dixie Beer Reduction:
1 bottle of lager
1 teaspoon chicken base
1 teaspoon shrimp base
1 tablespoon Cajun seasoning
1/4 cup sugar
1/2 cup heavy cream
Mix first 5 ingredients together in a medium saucepan and simmer over medium heat for 3 to 5 minutes. Add heavy cream and reduce mixture over medium heat until a creamy consistency is achieved.
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