If any of you ever get around to visiting us in Portland (hint, hint), we may be obliged to take you to our favorite local German restaurant. Well, probably not, unless you're Mom and Dad, but we'll at least make our favorite thing from their menu...DILL PICKLE SOUP!! Before you turn your nose up at such a thought, you have to believe me when I say, "try it, you might like it. If you try it, you might like it!" So Mom and Dad, this one's for you. We're making it for dinner tonight, so I'll be sure to take pictures and post an update on the success.
Dill Pickle Soup
Yields 6-8 servings
3 T. butter
3 oz. onion cut into julienne strips then into thirds
1/2 C. white wine
1/2 C. all-purpose flour
4 C. water
1-1/2 C. marinade from pickles
4 large pickles cut into julienne strips, then into thirds
2 t. dried dill weed
1/2 C. whipping cream
1/4 t. poultry seasoning
salt/pepper, to taste
Melt butter in large pot.
Add onion and sauté until soft.
Add wine and continue cooking until almost all liquid evaporates.
Reduce heat and stir in flour, do not brown.
Combine water and pickle marinate.
Whisk into mixture all at once.
Increase heat and bring to a boil, stirring constantly until soup thickens.
Add pickles and dill.
Stir in cream.
Add poultry seasoning and salt/pepper to taste.
Monday, December 20, 2010
Sunday, December 19, 2010
Mexican Pork Pie
If someone has posted this before, I have two things to say to you. First, sorry for stealing your thunder, and second, THANK YOU! Both my computer and cupboards are bursting with recipes, the majority of which I have never tried. I can't remember where I saw this recipe, nor how long I've had it, but it came to my attention the other day and I thought I'd give it a try. Boy oh boy, am I glad that I did! I DESPISE chicken pot pie, or the like, but this is so different, and SO good. Oh, and easy too!
Mexican Pork Pie
Yields 6 servings
If you prefer, top the pie with corn bread batter instead of quick-cooking polenta. ***To make corn bread, in a bowl, stir together 1 cup cornmeal, 1 cup all-purpose flour, 2 Tbs. sugar, 1 tsp. baking powder and 1/2 tsp. salt. Stir in 1 cup milk and 1 beaten egg. Bake for 15 minutes longer in the final step below, or until golden brown.
***I whipped up a basic cornbread mix from the box, and used that instead. It was awesome.
2 1/2 lb. boneless pork shoulder, cut into 1-inch pieces
Salt, to taste
4 garlic cloves, minced
3 Tbs. chili powder
4 1/2 cups chicken broth
1 can (14 1/2 oz.) crushed plum tomatoes
1 tsp. crumbled dried oregano
1 cup quick-cooking polenta
Generously season the pork with salt. In an ovenproof sauté pan over high heat, cook the pork, stirring frequently, until browned, about 5 minutes. Add the garlic and 6 cups water. Bring to a boil, reduce the heat to low and simmer, uncovered, until most of the water has evaporated, 1 1/2 to 2 hours.
Preheat an oven to 350ºF.
Increase the heat under the sauté pan to medium-high, sprinkle the pork with the chili powder and cook, stirring, for about 1 minute. Add 2 cups of the broth, the tomatoes and the oregano and simmer until the flavors are blended, 2 to 3 minutes.
In a saucepan over high heat, bring the remaining 2 1/2 cups broth to a boil. Whisk in the polenta and 1 tsp. salt. Reduce the heat to low and cook, stirring frequently, until the polenta is thick and creamy, about 5 minutes.
Spoon the polenta over the top of the pork. Bake until the polenta is browned, about 15 minutes. Serve immediately.
Mexican Pork Pie
Yields 6 servings
If you prefer, top the pie with corn bread batter instead of quick-cooking polenta. ***To make corn bread, in a bowl, stir together 1 cup cornmeal, 1 cup all-purpose flour, 2 Tbs. sugar, 1 tsp. baking powder and 1/2 tsp. salt. Stir in 1 cup milk and 1 beaten egg. Bake for 15 minutes longer in the final step below, or until golden brown.
***I whipped up a basic cornbread mix from the box, and used that instead. It was awesome.
2 1/2 lb. boneless pork shoulder, cut into 1-inch pieces
Salt, to taste
4 garlic cloves, minced
3 Tbs. chili powder
4 1/2 cups chicken broth
1 can (14 1/2 oz.) crushed plum tomatoes
1 tsp. crumbled dried oregano
1 cup quick-cooking polenta
Generously season the pork with salt. In an ovenproof sauté pan over high heat, cook the pork, stirring frequently, until browned, about 5 minutes. Add the garlic and 6 cups water. Bring to a boil, reduce the heat to low and simmer, uncovered, until most of the water has evaporated, 1 1/2 to 2 hours.
Preheat an oven to 350ºF.
Increase the heat under the sauté pan to medium-high, sprinkle the pork with the chili powder and cook, stirring, for about 1 minute. Add 2 cups of the broth, the tomatoes and the oregano and simmer until the flavors are blended, 2 to 3 minutes.
In a saucepan over high heat, bring the remaining 2 1/2 cups broth to a boil. Whisk in the polenta and 1 tsp. salt. Reduce the heat to low and cook, stirring frequently, until the polenta is thick and creamy, about 5 minutes.
Spoon the polenta over the top of the pork. Bake until the polenta is browned, about 15 minutes. Serve immediately.
Friday, December 17, 2010
Bandeja paisa
If you ever get the chance to eat Bandeja paisa prepared by an actual Colombian, I'm sure it would taste much better than my attempt. Our dear friend Maria made this meal when she was last in Portland, and I've been bugging her husband for the recipe for months! Bandeja paisa is actually the full meal, but I'm just going to post some recipes that make up part of the feast.
This is traditionally made up of the beans, white rice, beef (carne en polvo), sausages, eggs, fried plantains, and avocados to garnish.
Frijoles Paisas
3 cups pinto beans
1/2 pound bacon
6 cups water
1 cup shredded carrots
1/2 teaspoon salt
1/2 green plantain, cut into 1/4- inch pieces
GUISO:
1 tablespoon chopped onions
2 cups diced tomatoes
1/4 cup chopped scallions
3 tablespoon vegetable oil
1/4 teaspoon salt
1 clove garlic, minced
1/4 cup chopped cilantro
1/4 teaspoon ground cumin
1. Wash the beans and soak overnight in cold water. Drain the beans and place in a large pot and add the water and bacon. Over medium-high heat, bring the beans to a boil, then cover the pot and reduce the heat to medium-low. Allow the beans to cook until almost tender, approximately 2 hours.
2. When the beans are cooking, prepare the guiso. In a large skillet, heat the vegetable oil over medium heat, add the tomatoes, onions, scallions, salt, garlic, cilantro and ground cumin and cook for 10 to 15 minutes.
3. When the beans are almost tender, add the guiso, plantains, carrots and salt. Cover and cook for another hour or until the beans are fully cooked. (Add additional water as necessary). Serve with chorizo sausages, avocado, fried plantains and rice.
Fried sweet plantain (TAJADAS DE PLATANO)
Yields 6-8 servings
3 Large very ripe plantains
1/2 cup vegetable oil
1. Peel the plantains and cut diagonal into about 1/2 inch thick slices.
2. In a large pan, heat the oil over medium-high heat. Add the plantain slices to the pan, keep in a single layer, and cook about 2 minutes on each side.
3. Remove the plantains with a slotted spoon and transfer to a plate lined with paper towels. Serve warm.
Rice with Caramelized Onions
Yields 4 servings
2 tablespoons olive oil
1 cup onion, thinly sliced
1 clove of garlic, thinly slice
2 cups long grain white rice
2 cups chicken or vegetable broth
1 teaspoon sugar
1 teaspoon salt
In a medium pot, heat the olive oil over medium heat. Add the onions, sugar and garlic and cook about 5 minutes or until golden brown.
Add the rice, stir with a wooden spoon to coat well, and cook for 1 minute.
Add the broth and salt bring to a boil, stir and decrease the heat to low.
Cover and cook for about 20 minutes or until the water is absorbed and the rice is tender.
Remove from the heat and let rest for 5 minutes.
This is traditionally made up of the beans, white rice, beef (carne en polvo), sausages, eggs, fried plantains, and avocados to garnish.
Frijoles Paisas
3 cups pinto beans
1/2 pound bacon
6 cups water
1 cup shredded carrots
1/2 teaspoon salt
1/2 green plantain, cut into 1/4- inch pieces
GUISO:
1 tablespoon chopped onions
2 cups diced tomatoes
1/4 cup chopped scallions
3 tablespoon vegetable oil
1/4 teaspoon salt
1 clove garlic, minced
1/4 cup chopped cilantro
1/4 teaspoon ground cumin
1. Wash the beans and soak overnight in cold water. Drain the beans and place in a large pot and add the water and bacon. Over medium-high heat, bring the beans to a boil, then cover the pot and reduce the heat to medium-low. Allow the beans to cook until almost tender, approximately 2 hours.
2. When the beans are cooking, prepare the guiso. In a large skillet, heat the vegetable oil over medium heat, add the tomatoes, onions, scallions, salt, garlic, cilantro and ground cumin and cook for 10 to 15 minutes.
3. When the beans are almost tender, add the guiso, plantains, carrots and salt. Cover and cook for another hour or until the beans are fully cooked. (Add additional water as necessary). Serve with chorizo sausages, avocado, fried plantains and rice.
Fried sweet plantain (TAJADAS DE PLATANO)
Yields 6-8 servings
3 Large very ripe plantains
1/2 cup vegetable oil
1. Peel the plantains and cut diagonal into about 1/2 inch thick slices.
2. In a large pan, heat the oil over medium-high heat. Add the plantain slices to the pan, keep in a single layer, and cook about 2 minutes on each side.
3. Remove the plantains with a slotted spoon and transfer to a plate lined with paper towels. Serve warm.
Rice with Caramelized Onions
Yields 4 servings
2 tablespoons olive oil
1 cup onion, thinly sliced
1 clove of garlic, thinly slice
2 cups long grain white rice
2 cups chicken or vegetable broth
1 teaspoon sugar
1 teaspoon salt
In a medium pot, heat the olive oil over medium heat. Add the onions, sugar and garlic and cook about 5 minutes or until golden brown.
Add the rice, stir with a wooden spoon to coat well, and cook for 1 minute.
Add the broth and salt bring to a boil, stir and decrease the heat to low.
Cover and cook for about 20 minutes or until the water is absorbed and the rice is tender.
Remove from the heat and let rest for 5 minutes.
Wednesday, December 15, 2010
Christmas goodies
I have to admit that I am NOT ready for Christmas. I haven't done any baking, aside from a couple of things for my book club party this past Monday, and I especially haven't even though about what I'm going to do for our neighbors. But if I had to choose a small number of items to include on a plate of treats, here's what I'd pick off the top of my head - some of these are oldies but goodies...
Coconut bread
Cranberry bliss bars
Rhonda's Gianduia Snowballs
Ramona's holiday fudge
aside from that, maybe some gingersnaps? I just can't decide. Anywho - I know the recipe for coconut bread is in the family cookbook, and just in case you need it again, here's the next one on the list:
Cranberry Bliss Bars
Cake
3/4 cup (1 1/2 sticks) butter, softened
1 1/4 cups light brown sugar, packed
3 eggs
2 tablespoons minced crystallized ginger
1 1/2 tsp vanilla
1/4 tsp salt
1 1/2 cups all-purpose flour
1/2 tsp baking powder
3/4 cup diced dried cranberries
4 oz. white chocolate, cut into chunks
Frosting
4 oz. cream cheese, softened
3 cups powdered sugar
4 tsp lemon juice
1/2 tsp vanilla extract
1/4 cup diced dried cranberries
Drizzled Icing
1/2 cup powdered sugar
1 tablespoon milk
2 tsp vegetable shortening
1. Preheat oven to 350°
2. Make cake by beating butter and brown sugar together with an electric mixer until smooth. Add eggs, ginger, vanilla, and salt and beat well. Gradually mix in flour until smooth. Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand. Pour batter into a buttered 9x13-inch baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 35-40 minutes or until cake is light brown on top. Allow cake to cool.
3. Make frosting by combining softened cream cheese, 3 cups powdered sugar, lemon juice and vanilla in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread frosting over the top of the cake.
4. Sprinkle 1/4 cup of diced dried cranberries over the frosting on the cake.
5. Whisk together 1/2 cup powdered sugar, 1 tablespoon milk, and shortening. Drizzle icing over the cranberries in a sweeping motion or use a pastry bag with a fine tip to drizzle frosting across the top of the cake.
6. Cover the cake and let it chill out in the fridge for a couple of hours, then slice the cake lengthwise through the middle. Slice the cake across the width three times making a total of eight rectangular slices. Slice each of those rectangles diagonally creating 16 triangular slices.
Makes 16 bars
Coconut bread
Cranberry bliss bars
Rhonda's Gianduia Snowballs
Ramona's holiday fudge
aside from that, maybe some gingersnaps? I just can't decide. Anywho - I know the recipe for coconut bread is in the family cookbook, and just in case you need it again, here's the next one on the list:
Cranberry Bliss Bars
Cake
3/4 cup (1 1/2 sticks) butter, softened
1 1/4 cups light brown sugar, packed
3 eggs
2 tablespoons minced crystallized ginger
1 1/2 tsp vanilla
1/4 tsp salt
1 1/2 cups all-purpose flour
1/2 tsp baking powder
3/4 cup diced dried cranberries
4 oz. white chocolate, cut into chunks
Frosting
4 oz. cream cheese, softened
3 cups powdered sugar
4 tsp lemon juice
1/2 tsp vanilla extract
1/4 cup diced dried cranberries
Drizzled Icing
1/2 cup powdered sugar
1 tablespoon milk
2 tsp vegetable shortening
1. Preheat oven to 350°
2. Make cake by beating butter and brown sugar together with an electric mixer until smooth. Add eggs, ginger, vanilla, and salt and beat well. Gradually mix in flour until smooth. Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand. Pour batter into a buttered 9x13-inch baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 35-40 minutes or until cake is light brown on top. Allow cake to cool.
3. Make frosting by combining softened cream cheese, 3 cups powdered sugar, lemon juice and vanilla in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread frosting over the top of the cake.
4. Sprinkle 1/4 cup of diced dried cranberries over the frosting on the cake.
5. Whisk together 1/2 cup powdered sugar, 1 tablespoon milk, and shortening. Drizzle icing over the cranberries in a sweeping motion or use a pastry bag with a fine tip to drizzle frosting across the top of the cake.
6. Cover the cake and let it chill out in the fridge for a couple of hours, then slice the cake lengthwise through the middle. Slice the cake across the width three times making a total of eight rectangular slices. Slice each of those rectangles diagonally creating 16 triangular slices.
Makes 16 bars
Sunday, December 5, 2010
Christmas Cookies
I'm going to a cookie exchange next week so I thought I'd try out a couple recipes to help prepare my stomach for eating mass amounts of deliciousness. Plus, I have to decide what I'll be bringing. I know it's not a cookie, but we made rice-krispie treats with the gingerbread marshmallows and they were yummy!! Here's the first cookie recipe that I am definitely doing. They are FABULOUS, especially with the dark chocolate. I didn't have any nuts, so they weren't true to the intended flavor, but Bryce prefers it that way. Besides, they melt in your mouth better without nuts to choke on. (sorry Dad--I know it hurts you to hear this blasphemy, so I'll make them with nuts for the cookie exchange.)
Gianduia Snowballs
2 eggs
6 Tbsp sugar
1 1/2 c. dark or semisweet chocolate chips
2 Tbsp. unsalted butter
1 tsp vanilla
1/2 c. flour
1/8 tsp salt
1/2 tsp baking powder
1 c. dark or semisweet chocolate chips
1 c. chopped hazelnuts, walnuts, or pecans
Using a wire whisk or an electric mixer with a whip attachment, beat eggs and sugar until thick and light--about 6 minutes. Melt chocolate and butter over hot water in double boiler. Let cool completely, then stir into egg mixture. Add vanilla extract. In another bowl, stir together flour, salt, and baking powder. Add to egg mixture and mix will. Stir in chocolate chips and nuts. Using a 1 3/4" schoop, form into rounded balls and drop onto a greased baking sheet. Do NOT flatten. Place baking sheet in freezer 30 minutes or in refrigerator 2 hours to firm. Preheat oven to 350 degrees. Bake 10-12 minutes or until set but still soft inside. Do NOT overbake. Remember your glass of cold milk to enjoy with these!!
The second one we tried today was good, but had a problem I want you to solve for me. The flavor is great, although a little sweeter than I expected it to be. I used pineapple-orange juice concentrate because I couldn't find any straight o.j. I love the basic recipe because of the orange/cranberry combination with cloves. It reminds me of Mom's russian refresher drink mix recipe. The smell is just amazing! The problem I had is that the cookies came out flat. I like my cookies to be a little fluffier. What do I need to change in this recipe to help prevent the flatness? Or could it have something to do with the amount of beating or something else? Let me know what your thoughts are.
Frosted Cranberry-Orange Cookies
6 Tbsp unsalted butter, at room temperature
1/2 cup white sugar
1/4 cup light brown sugar
1 egg
2 tsp. grated orange zest
3 Tbsp. thawed frozen orange juice concentrate
1 1/2 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground cloves
1/4 tsp salt
1 cup dried cranberries
1/2 cup chopped pistachios or walnuts (again, we left these out)
Orange Frosting
1 1/2 cups powdered sugar
3 Tbsp unsalted butter, melted
2 Tbsp thawed frozen orange juice concentrate
Preheat oven to 375. In a large bowl, cream together butter and sugars until light. Add egg, orange zest, and o.j. concentrate and beat until blended. In another bowl, stir together flour, baking powder, soda, cloves, and salt. Add to butter mixture and mix until blended. Stir in cranberries and nuts. Drop dough by rounded spoonfuls onto greased baking sheets. Bake for 10-12 minutes. To make icing, stir together all ingredients until smooth. Spread on cookies.
Gianduia Snowballs
2 eggs
6 Tbsp sugar
1 1/2 c. dark or semisweet chocolate chips
2 Tbsp. unsalted butter
1 tsp vanilla
1/2 c. flour
1/8 tsp salt
1/2 tsp baking powder
1 c. dark or semisweet chocolate chips
1 c. chopped hazelnuts, walnuts, or pecans
Using a wire whisk or an electric mixer with a whip attachment, beat eggs and sugar until thick and light--about 6 minutes. Melt chocolate and butter over hot water in double boiler. Let cool completely, then stir into egg mixture. Add vanilla extract. In another bowl, stir together flour, salt, and baking powder. Add to egg mixture and mix will. Stir in chocolate chips and nuts. Using a 1 3/4" schoop, form into rounded balls and drop onto a greased baking sheet. Do NOT flatten. Place baking sheet in freezer 30 minutes or in refrigerator 2 hours to firm. Preheat oven to 350 degrees. Bake 10-12 minutes or until set but still soft inside. Do NOT overbake. Remember your glass of cold milk to enjoy with these!!
The second one we tried today was good, but had a problem I want you to solve for me. The flavor is great, although a little sweeter than I expected it to be. I used pineapple-orange juice concentrate because I couldn't find any straight o.j. I love the basic recipe because of the orange/cranberry combination with cloves. It reminds me of Mom's russian refresher drink mix recipe. The smell is just amazing! The problem I had is that the cookies came out flat. I like my cookies to be a little fluffier. What do I need to change in this recipe to help prevent the flatness? Or could it have something to do with the amount of beating or something else? Let me know what your thoughts are.
Frosted Cranberry-Orange Cookies
6 Tbsp unsalted butter, at room temperature
1/2 cup white sugar
1/4 cup light brown sugar
1 egg
2 tsp. grated orange zest
3 Tbsp. thawed frozen orange juice concentrate
1 1/2 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground cloves
1/4 tsp salt
1 cup dried cranberries
1/2 cup chopped pistachios or walnuts (again, we left these out)
Orange Frosting
1 1/2 cups powdered sugar
3 Tbsp unsalted butter, melted
2 Tbsp thawed frozen orange juice concentrate
Preheat oven to 375. In a large bowl, cream together butter and sugars until light. Add egg, orange zest, and o.j. concentrate and beat until blended. In another bowl, stir together flour, baking powder, soda, cloves, and salt. Add to butter mixture and mix until blended. Stir in cranberries and nuts. Drop dough by rounded spoonfuls onto greased baking sheets. Bake for 10-12 minutes. To make icing, stir together all ingredients until smooth. Spread on cookies.
Monday, November 29, 2010
Thanksgiving goodness
This year we were blessed with not having to cook, or host, Thanksgiving dinner at our house. Dear friends invited all of us over for a feast, and it was wonderful! Thanks Paul and Meghann! One of our Black Friday purchases was a new garage door opener to replace the original 1966 model that we've been dealing with for a year. Aaron and I did a pretty good job of installing it, and just as we were lowering the door manually to install the wiring for the sensors - WHACK! One of the door springs broke. Super. So much for a new garage door opener. Oh, there's more.
I was driving Aaron's car all day Saturday with Carly and one of her friends - shopping, taking Scott to the airport, etc. And the minute Aaron gets into his car to go somewhere, it starts making a horrible, loud, something-is-wrong-with-me noise. We're talking loud enough to hear from inside the house while he's coming down the street. Not good. So this morning I'm waiting for a tow truck to pick the car up and drive it to the Mazda Dealership. Merry Christmas.
I was driving Aaron's car all day Saturday with Carly and one of her friends - shopping, taking Scott to the airport, etc. And the minute Aaron gets into his car to go somewhere, it starts making a horrible, loud, something-is-wrong-with-me noise. We're talking loud enough to hear from inside the house while he's coming down the street. Not good. So this morning I'm waiting for a tow truck to pick the car up and drive it to the Mazda Dealership. Merry Christmas.
Friday, November 12, 2010
Ginger and Honey Pork Tenderloin
We had this at book club the other night, and it was fantastic! The recipe calls for Oyster Sauce, which I don't have in my pantry - I might try it without before I buy a whole bottle.
Two 3/4 – pound pork tenderloins
1/4 cup honey
1/4 cup soy sauce
1/4 cup oyster sauce
2 tablespoons packed brown sugar
1 tablespoon plus 1 teaspoon minced peeled fresh gingerroot
1 tablespoon minced garlic
1 tablespoon ketchup
1/4 teaspoon onion powder
1/4 teaspoon cayenne
1/4 teaspoon cinnamon
Pat pork dry and arrange in a shallow dish. In a bowl, whisk together all remaining ingredients and pour marinade over pork. If desired, set aside some of the marinade to warm and use as a sauce over the cooked pork. Turn pork to coat well. Chill pork, covered, turning it once or twice, at least 8 hours and up to 1 day.
Grill: Grill pork, basting with marinade and turning it every 3 minutes, 10 minutes total. Discard marinade. Continue to cook pork, turning it every 3 minutes, until a thermometer diagonally inserted 2 inches into center of tenderloin registers 155°F., about 10 minutes more. Let pork stand 5 minutes before thinly slicing.
Oven: Preheat oven to 400°F. Place pork in shallow baking dish. Pour marinade over pork. Bake approximately 40 minutes, or until a thermometer diagonally inserted 2 inches into center of tenderloin registers 155°F. Let pork stand 5 minutes before thinly slicing.
Two 3/4 – pound pork tenderloins
1/4 cup honey
1/4 cup soy sauce
1/4 cup oyster sauce
2 tablespoons packed brown sugar
1 tablespoon plus 1 teaspoon minced peeled fresh gingerroot
1 tablespoon minced garlic
1 tablespoon ketchup
1/4 teaspoon onion powder
1/4 teaspoon cayenne
1/4 teaspoon cinnamon
Pat pork dry and arrange in a shallow dish. In a bowl, whisk together all remaining ingredients and pour marinade over pork. If desired, set aside some of the marinade to warm and use as a sauce over the cooked pork. Turn pork to coat well. Chill pork, covered, turning it once or twice, at least 8 hours and up to 1 day.
Grill: Grill pork, basting with marinade and turning it every 3 minutes, 10 minutes total. Discard marinade. Continue to cook pork, turning it every 3 minutes, until a thermometer diagonally inserted 2 inches into center of tenderloin registers 155°F., about 10 minutes more. Let pork stand 5 minutes before thinly slicing.
Oven: Preheat oven to 400°F. Place pork in shallow baking dish. Pour marinade over pork. Bake approximately 40 minutes, or until a thermometer diagonally inserted 2 inches into center of tenderloin registers 155°F. Let pork stand 5 minutes before thinly slicing.
Saturday, November 6, 2010
This may be the "new" pumpkin pie at our house...Bob says he likes it much better than regular pumpkin pie. It is what was served at our R.S. fall social last night.
Pumpkin Pie Cake
Mix together:
1 yellow cake mix (reserve 1 cup for later)
1 egg
1 square margarine or butter melted
Press into a 9x13 cake pan
Mix together:
30 oz. can pumpkin pie mix
2 eggs
2/3 c canned milk
Pour pumpkin mix over bottom crust.
Mix together until crumbly:
Remaining 1 c cake mix
1/3 c. sugar
3 TBSP butter
1 tsp cinnamon
Sprinkle over pumpkin. Bake at 325˚ for 55 to 50 minutes. Bake 70 minutes if using Duncan Hines mix. Serve plain or top with ice cream or cool whip.
Monday, October 11, 2010
Twice-baked Stuffed Sweet Potatoes
I admit, I've been on a sweet potato/yam kick for the past year, and this is just one more reason why I'll continue to eat them. One of the ingredients is broccoli, but I just might get brave enough to include it in the recipe...after I chop it up until I can't recognize it anymore!
Twice-Baked Stuffed Sweet Potatoes
Yields 4 servings
4 sweet potatoes, well cleaned
2 tablespoons olive oil
4 tablespoons nonfat sour cream or
Greek yogurt
1/2 cup low-fat cottage cheese
1/4 cup crumbled feta
2 teaspoons dried dill
1/2 cup broccoli florets
1/4 cup sun-dried tomatoes packed in oil and well-drained, chopped
2 tablespoons Kalamata olives, chopped
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 350 degrees F.
Bake the potatoes for 1 hour. Remove, let sit until cool enough
to handle. Cut each in half. Scoop out insides to create “boats.”
In a large bowl, mix the insides of the potatoes with the olive oil,
sour cream or greek yogurt, cottage cheese, feta, dill, tomatoes,
broccoli, and olives, and stir until combined. Season to taste with
salt and pepper, and scoop mixture back into each potato half.
Place back in the oven and bake for 10 minutes, or until cheese
is fully melted. Top with additional sour cream/Greek yogurt or
enjoy straight from oven.
Twice-Baked Stuffed Sweet Potatoes
Yields 4 servings
4 sweet potatoes, well cleaned
2 tablespoons olive oil
4 tablespoons nonfat sour cream or
Greek yogurt
1/2 cup low-fat cottage cheese
1/4 cup crumbled feta
2 teaspoons dried dill
1/2 cup broccoli florets
1/4 cup sun-dried tomatoes packed in oil and well-drained, chopped
2 tablespoons Kalamata olives, chopped
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 350 degrees F.
Bake the potatoes for 1 hour. Remove, let sit until cool enough
to handle. Cut each in half. Scoop out insides to create “boats.”
In a large bowl, mix the insides of the potatoes with the olive oil,
sour cream or greek yogurt, cottage cheese, feta, dill, tomatoes,
broccoli, and olives, and stir until combined. Season to taste with
salt and pepper, and scoop mixture back into each potato half.
Place back in the oven and bake for 10 minutes, or until cheese
is fully melted. Top with additional sour cream/Greek yogurt or
enjoy straight from oven.
Easy Apple Dumplings
This recipe has a magic ingredient, so I had to try it. It was super easy and more delicious than you can imagine. I know that this is pure evil trying to deceive us by including the word apple in the title and ingredients, but I swear these taste like heaven. Try not to eat them all at once!
Easy Apple Dumplings
2 granny smith apples
2 cans Pillsbury crescent rolls
2 sticks butter
1 ½ cups sugar
1 tsp vanilla
Cinnamon
1 can Mountain Dew
Peel and core apples. Cut into 8 slices each. Roll each slice into crescent roll dough. Place in 9 x 13 buttered pan.
Melt butter. Add sugar and barely stir. Add vanilla. Pour over apples. Pour Mountain Dew around edges of pan. Sprinkle with cinnamon. Bake at 350˚ for 40 minutes.
Serve with ice cream. Spoon sauce from pan over the top.
Easy Apple Dumplings
2 granny smith apples
2 cans Pillsbury crescent rolls
2 sticks butter
1 ½ cups sugar
1 tsp vanilla
Cinnamon
1 can Mountain Dew
Peel and core apples. Cut into 8 slices each. Roll each slice into crescent roll dough. Place in 9 x 13 buttered pan.
Melt butter. Add sugar and barely stir. Add vanilla. Pour over apples. Pour Mountain Dew around edges of pan. Sprinkle with cinnamon. Bake at 350˚ for 40 minutes.
Serve with ice cream. Spoon sauce from pan over the top.
Havarti Spinach Roll
This is not an official recipe...yet. But it definitely something I'm going to see if I can replicate.
On our anniversary trip we ate at the Blue Lion in Jackson. This was the appetizer we ordered. I could have made a meal of several of these "rolls" and been in heaven!
Using a couple of philo squares for the crust, put on a generous pile of drained, frozen spinach mixed with chopped mushrooms and lots of havarti cheese. Wrap it up like you would an apple dumpling, place seam side down on a parchement covered pan, and bake until the crust is a deep golden brown. Serve immediately.
I'm definitely going to play around with this...It was fabulous!
On our anniversary trip we ate at the Blue Lion in Jackson. This was the appetizer we ordered. I could have made a meal of several of these "rolls" and been in heaven!
Using a couple of philo squares for the crust, put on a generous pile of drained, frozen spinach mixed with chopped mushrooms and lots of havarti cheese. Wrap it up like you would an apple dumpling, place seam side down on a parchement covered pan, and bake until the crust is a deep golden brown. Serve immediately.
I'm definitely going to play around with this...It was fabulous!
Friday, October 8, 2010
Rolled-up Chicken Things
Mmmm, this was a yummy creation. I am so glad that it turned out so good. I started out wanting to make chicken cordon bleu, but then I discoverd that Clayton had eaten the last of the Swiss cheese for lunch, and I didn't want to go to the store to get more. So, I improvised!
I took two large chicken breasts, pounded them until they were thin, but they were still pretty thick and I thought they'd probably be pretty kinda to roll up. So I took a sharp knife and sliced them right down the middle so they wouldn't be so thick. Now I had four chicken breasts, in a nice and thin and long shape, perfect for rolling.
On each chicken breast half, I placed 2-3 slices of ham, and then spread 1-2 tablespoons of cream cheese. Next came a heaping spoonful of cranberry sauce that I happened to have leftover in my fridge. Then I rolled up each piece, starting with the thick top and ending with the skinny bottom, like rolling a crescent roll. I secured the middle and both sides with tooth picks, so that none of the yummy fillings could escape while being cooked.
Next, I dipped each chicken roll into a dish filled with a well-beaten egg. From there, I dipped the egg-slathered chicken roll into a dish filled with Panko crumbs (I'm sure any old kind of bread crumbs would work here, but Panko is yum), dried parsley, and a sprinkle of garlic salt. I placed each chicken roll onto a parchment-covered baking sheet, and cooked at 375 degrees for about 25 minutes, or until the chicken was cooked through. Delicious.
Ingredients:
Chicken breasts
sliced ham
cream cheese
cranberry sauce or jelly
1 egg, well-beaten
1-2 c. Panko or bread crumbs
Other spices as desired
I took two large chicken breasts, pounded them until they were thin, but they were still pretty thick and I thought they'd probably be pretty kinda to roll up. So I took a sharp knife and sliced them right down the middle so they wouldn't be so thick. Now I had four chicken breasts, in a nice and thin and long shape, perfect for rolling.
On each chicken breast half, I placed 2-3 slices of ham, and then spread 1-2 tablespoons of cream cheese. Next came a heaping spoonful of cranberry sauce that I happened to have leftover in my fridge. Then I rolled up each piece, starting with the thick top and ending with the skinny bottom, like rolling a crescent roll. I secured the middle and both sides with tooth picks, so that none of the yummy fillings could escape while being cooked.
Next, I dipped each chicken roll into a dish filled with a well-beaten egg. From there, I dipped the egg-slathered chicken roll into a dish filled with Panko crumbs (I'm sure any old kind of bread crumbs would work here, but Panko is yum), dried parsley, and a sprinkle of garlic salt. I placed each chicken roll onto a parchment-covered baking sheet, and cooked at 375 degrees for about 25 minutes, or until the chicken was cooked through. Delicious.
Ingredients:
Chicken breasts
sliced ham
cream cheese
cranberry sauce or jelly
1 egg, well-beaten
1-2 c. Panko or bread crumbs
Other spices as desired
Thursday, October 7, 2010
I have Three Words for you......
Carmel Apple Cheesecake!!!! Courtesy of Paula Deens cousin!
Ingredients:
Crust:
3 cups graham cracker crumbs (about 22 crackers)
9 tablespoons (1 stick plus 1 tablespoon) butter, melted
1/2 cup sugar
Filling:
4 (8-ounce) packages cream cheese, softened
1 1/2 cups sugar
2 tablespoons cornstarch
1 (16-ounce) container sour cream
1/2 cup freshly squeezed orange juice
1/2 teaspoon vanilla extract
5 eggs
Topping:
8 tablespoons butter (1 stick)
1 1/2 pounds (about 3 large) Golden Delicious apples, peeled, cored, and cut into 1/2-inch cubes
1/2 cup chopped pecans
1 cup sugar
1/2 cup heavy cream
Directions
Preheat the oven to 350 degrees F. Wrap the bottom and sides of a 10-inch springform pan tightly with foil to prevent moisture from the water bath from seeping into the cheesecake
Crust:
In a food processor, mix the graham cracker crumbs, butter, and sugar. Press the mixture into the bottom and halfway up the sides of the prepared pan. Bake the crust for 10 minutes, then remove it from the oven to cool completely.
Filling:
In a food processor or with an electric mixer, mix the cream cheese, sugar, and cornstarch until smooth. Add the sour cream, orange juice, and vanilla and blend until smooth. Beat in the eggs, one at a time, blending until just combined. *Cook’s Note: It’s important to blend well with no clumps as this will make the filling a smoother consistency when baked.
Pour the filling into the crust. Put a roasting pan on a rack in the center of the oven and transfer the cheesecake to the pan. Fill the roasting pan with hot water to come halfway up the sides of the cake pan and cover it loosely with foil. Bake until the center moves only slightly when the cake pan is shaken, about 1 hour and 45 minutes. Check the water level about 1 hour into the baking, adding more water, if needed. Carefully remove the pan from the oven and transfer the cake pan to a wire rack to cool. Refrigerate overnight.
Topping:
Melt the butter in a large skillet over high heat. Add the apples and pecans and cook, stirring, until they are coated with butter, about 2 minutes. Add the sugar and stir until the sugar dissolves and the liquid comes to a boil, about 3 minutes.
Using a slotted spoon, transfer the apples and pecans to a bowl. Reduce the heat to medium-high and cook the remaining liquid, stirring often, until it turns a deep amber, about 6 minutes. Remove the skillet from the heat to stop the cooking and add the cream. Be careful, as the cream may splatter. Return the skillet to the heat and bring it to a boil, whisking constantly. Remove the sauce from the heat and stir in the apples and pecans. Allow to cool until lukewarm.
Spread the caramel-apple mixture evenly over the top of the cheesecake. Refrigerate until ready to serve. Use a knife dipped in hot water to cut through the cheesecake.
Recipe Courtesy The Deens
Servings: 16 servings, 10-inch cheesecake
Prep Time: 12 hours 25 min
Cook Time: 2 hours
Difficulty: Moderate
Carmel Apple Cheesecake!!!! Courtesy of Paula Deens cousin!
Ingredients:
Crust:
3 cups graham cracker crumbs (about 22 crackers)
9 tablespoons (1 stick plus 1 tablespoon) butter, melted
1/2 cup sugar
Filling:
4 (8-ounce) packages cream cheese, softened
1 1/2 cups sugar
2 tablespoons cornstarch
1 (16-ounce) container sour cream
1/2 cup freshly squeezed orange juice
1/2 teaspoon vanilla extract
5 eggs
Topping:
8 tablespoons butter (1 stick)
1 1/2 pounds (about 3 large) Golden Delicious apples, peeled, cored, and cut into 1/2-inch cubes
1/2 cup chopped pecans
1 cup sugar
1/2 cup heavy cream
Directions
Preheat the oven to 350 degrees F. Wrap the bottom and sides of a 10-inch springform pan tightly with foil to prevent moisture from the water bath from seeping into the cheesecake
Crust:
In a food processor, mix the graham cracker crumbs, butter, and sugar. Press the mixture into the bottom and halfway up the sides of the prepared pan. Bake the crust for 10 minutes, then remove it from the oven to cool completely.
Filling:
In a food processor or with an electric mixer, mix the cream cheese, sugar, and cornstarch until smooth. Add the sour cream, orange juice, and vanilla and blend until smooth. Beat in the eggs, one at a time, blending until just combined. *Cook’s Note: It’s important to blend well with no clumps as this will make the filling a smoother consistency when baked.
Pour the filling into the crust. Put a roasting pan on a rack in the center of the oven and transfer the cheesecake to the pan. Fill the roasting pan with hot water to come halfway up the sides of the cake pan and cover it loosely with foil. Bake until the center moves only slightly when the cake pan is shaken, about 1 hour and 45 minutes. Check the water level about 1 hour into the baking, adding more water, if needed. Carefully remove the pan from the oven and transfer the cake pan to a wire rack to cool. Refrigerate overnight.
Topping:
Melt the butter in a large skillet over high heat. Add the apples and pecans and cook, stirring, until they are coated with butter, about 2 minutes. Add the sugar and stir until the sugar dissolves and the liquid comes to a boil, about 3 minutes.
Using a slotted spoon, transfer the apples and pecans to a bowl. Reduce the heat to medium-high and cook the remaining liquid, stirring often, until it turns a deep amber, about 6 minutes. Remove the skillet from the heat to stop the cooking and add the cream. Be careful, as the cream may splatter. Return the skillet to the heat and bring it to a boil, whisking constantly. Remove the sauce from the heat and stir in the apples and pecans. Allow to cool until lukewarm.
Spread the caramel-apple mixture evenly over the top of the cheesecake. Refrigerate until ready to serve. Use a knife dipped in hot water to cut through the cheesecake.
Recipe Courtesy The Deens
Servings: 16 servings, 10-inch cheesecake
Prep Time: 12 hours 25 min
Cook Time: 2 hours
Difficulty: Moderate
Tuesday, October 5, 2010
Pot roast
I made this for dinner last night, and it was fabulous! Instead of turnips I used yams (or sweet potatoes) and I omitted the celery because I didn't have any. Super easy, and very tasty indeed.
Pot Roast with Roasted Root Vegetables
Yields 4 servings
Pot Roast:
1 1/2 pounds beef bottom round roast
2 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons all-purpose flour
2 tablespoons canola oil
2 carrots, cut into 2-inch pieces
2 stalks celery
1 medium yellow onion
1 (15-ounce) can beef broth
1 cup water
1 tablespoon minced fresh garlic
2 tablespoons Worcestershire sauce
4 sprigs fresh thyme
Roasted Root Vegetables:
2 carrots, cut into 3-inch pieces
2 russet potatoes, cut into 1-inch cubes
1/2 pound turnips, cut into wedges
2 tablespoons canola oil
1 teaspoon each fresh rosemary and fresh thyme leaves
1 red onion, sliced (I used sweet onion)
For Pot Roast:
Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve the gravy with the pot roast and roasted root vegetables.
For Roasted Root Vegetables:
One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve.
Pot Roast with Roasted Root Vegetables
Yields 4 servings
Pot Roast:
1 1/2 pounds beef bottom round roast
2 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons all-purpose flour
2 tablespoons canola oil
2 carrots, cut into 2-inch pieces
2 stalks celery
1 medium yellow onion
1 (15-ounce) can beef broth
1 cup water
1 tablespoon minced fresh garlic
2 tablespoons Worcestershire sauce
4 sprigs fresh thyme
Roasted Root Vegetables:
2 carrots, cut into 3-inch pieces
2 russet potatoes, cut into 1-inch cubes
1/2 pound turnips, cut into wedges
2 tablespoons canola oil
1 teaspoon each fresh rosemary and fresh thyme leaves
1 red onion, sliced (I used sweet onion)
For Pot Roast:
Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve the gravy with the pot roast and roasted root vegetables.
For Roasted Root Vegetables:
One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve.
Sunday, September 26, 2010
Mango Coconut Heaven
Combine the following ingredients in a blender. Blend. Drink. Faint from happiness.
1 cup ice
1 whole ripe mango, peeled, pitted, diced
1 can coconut milk
1/4 to 1/2 cup lemonade
6 tablespoons sugar
1 cup water
Try it, you'll LOVE it!
1 cup ice
1 whole ripe mango, peeled, pitted, diced
1 can coconut milk
1/4 to 1/2 cup lemonade
6 tablespoons sugar
1 cup water
Try it, you'll LOVE it!
Tuesday, September 21, 2010
Chicken Tikka Masala
Who's not a fan of Indian food? Well if you aren't, then you've probably never tasted Chicken Tikka Masala. This is one of Aaron's favorite Indian dishes, and I'm glad I stumbled upon the recipe so I can give it a whirl tonight. I'll let you know how it turns out!
Chicken Tikka Masala
Yields 6 servings
3 whole (to 4) Chicken Breasts
Kosher Salt
Ground Coriander
Cumin, To Taste
1/2 cup Plain Yogurt
6 Tablespoons Butter
1 whole Large Onion
4 cloves Garlic
1 piece (approximately 2 Inches) Chunk Fresh Ginger
Garam Masala
1 can (28 Ounce) Diced Tomatoes
Sugar
1 1/2 cups Heavy Cream
2 cups Basmati Rice
_____
OPTIONAL:
Fresh Cilantro
Chili Peppers
Turmeric
Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.
Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.
Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add the can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.
To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.
After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top. Make sure to have some Nann bread handy, too.
Chicken Tikka Masala
Yields 6 servings
3 whole (to 4) Chicken Breasts
Kosher Salt
Ground Coriander
Cumin, To Taste
1/2 cup Plain Yogurt
6 Tablespoons Butter
1 whole Large Onion
4 cloves Garlic
1 piece (approximately 2 Inches) Chunk Fresh Ginger
Garam Masala
1 can (28 Ounce) Diced Tomatoes
Sugar
1 1/2 cups Heavy Cream
2 cups Basmati Rice
_____
OPTIONAL:
Fresh Cilantro
Chili Peppers
Turmeric
Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.
Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.
Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add the can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.
To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.
After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top. Make sure to have some Nann bread handy, too.
Friday, September 17, 2010
Aaron's birthday cake
As some of you may know, Aaron's birthday is coming up...very soon. I suppose I should be a good wife and make him a birthday cake, but as you all know I'm not the best with fondant, decorations, etc. So my cakes are a little more down to earth. I came across this recipe the other day, and thought if I could find a little spare time in between now and Sunday, I just might give it a shot! Mind you, it most likely won't look as good as it does in this picture!
Toffee Bar Brownie Torte
Yield: about 20 servings
For the brownies:
2 cups (4 sticks) unsalted butter
16 oz. bittersweet chocolate, coarsely chopped
3 cups sugar
8 large eggs
2 tbsp. vanilla extract
2½ cups all-purpose flour
½ tsp. salt
For the frosting:
3 cups chilled heavy whipping cream
1/3 cup confectioners' sugar
1 tsp. vanilla extract
2 tbsp. instant espresso powder dissolved in 2 tsp. boiling water, chilled
For the filling:
16 oz. mascarpone cheese
2 tbsp. instant espresso powder dissolved in 2 tsp. boiling water
½ cup confectioners' sugar
2 tsp. vanilla extract
Pinch of salt
1 cup reserved frosting (above)
For garnish:
2 cups chopped toffee bits or finely chopped toffee bars
Directions:
To make the brownie layers, preheat the oven to 350˚ F. Grease and flour the edges of three 9-inch round cake pans and line the bottoms with parchment paper. Combine the butter and chocolate in a large heatproof bowl set over a few inches of simmering water. Continue heating until the butter and chocolate are melted and smooth, stirring occasionally with a spatula. Remove the bowl from the heat and set aside. Transfer the chocolate mixture to a large mixing bowl. (If your heatproof bowl is very large, transfer to a new bowl is not necessary.) Whisk in the sugar, eggs and vanilla extract until the mixture is smooth and glossy, about 1 minute. Stir in the flour and salt, and mix just until the dry ingredients are incorporated.
Divide the batter evenly between the prepared baking pans. Gently smooth the batter in the pans. Bake 20-25 minutes, until the brownies are just firm to the touch. Transfer to a wire rack and let cool in the pans 30 minutes. Then run a knife around the edge of each pan and invert the brownies onto the rack to cool completely.
To make the frosting, add the chilled heavy cream to the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until medium-soft peaks form. Blend in the sugar, vanilla and espresso mixture, whipping just until combine. Continue to whip until stiff peaks form. Reserve and refrigerate 1 cup of the frosting for use in the filling. Set aside the rest of the frosting.
To make the filling, in the bowl of an electric mixer fitted with the paddle attachment, combine the mascarpone, espresso liquid, sugar, vanilla and salt. Beat on medium speed until well blended and fluffy, about 2 minutes. Gently fold in the reserved 1 cup of frosting with a spatula.
To assemble the torte, lay 1 of the brownie rounds to a large serving platter. Spread half of the filling mixture evenly over the top. Layer with another brownie round, and the remainder of the filling. Top with the final brownie layer. Cover the top and sides of the cake with the frosting. Garnish with the toffee bits to cover the top and sides of the cake. Use any remaining frosting to pipe decorative swirls around the top edge of the cake, if desired. Refrigerate until ready to serve.
Toffee Bar Brownie Torte
Yield: about 20 servings
For the brownies:
2 cups (4 sticks) unsalted butter
16 oz. bittersweet chocolate, coarsely chopped
3 cups sugar
8 large eggs
2 tbsp. vanilla extract
2½ cups all-purpose flour
½ tsp. salt
For the frosting:
3 cups chilled heavy whipping cream
1/3 cup confectioners' sugar
1 tsp. vanilla extract
2 tbsp. instant espresso powder dissolved in 2 tsp. boiling water, chilled
For the filling:
16 oz. mascarpone cheese
2 tbsp. instant espresso powder dissolved in 2 tsp. boiling water
½ cup confectioners' sugar
2 tsp. vanilla extract
Pinch of salt
1 cup reserved frosting (above)
For garnish:
2 cups chopped toffee bits or finely chopped toffee bars
Directions:
To make the brownie layers, preheat the oven to 350˚ F. Grease and flour the edges of three 9-inch round cake pans and line the bottoms with parchment paper. Combine the butter and chocolate in a large heatproof bowl set over a few inches of simmering water. Continue heating until the butter and chocolate are melted and smooth, stirring occasionally with a spatula. Remove the bowl from the heat and set aside. Transfer the chocolate mixture to a large mixing bowl. (If your heatproof bowl is very large, transfer to a new bowl is not necessary.) Whisk in the sugar, eggs and vanilla extract until the mixture is smooth and glossy, about 1 minute. Stir in the flour and salt, and mix just until the dry ingredients are incorporated.
Divide the batter evenly between the prepared baking pans. Gently smooth the batter in the pans. Bake 20-25 minutes, until the brownies are just firm to the touch. Transfer to a wire rack and let cool in the pans 30 minutes. Then run a knife around the edge of each pan and invert the brownies onto the rack to cool completely.
To make the frosting, add the chilled heavy cream to the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until medium-soft peaks form. Blend in the sugar, vanilla and espresso mixture, whipping just until combine. Continue to whip until stiff peaks form. Reserve and refrigerate 1 cup of the frosting for use in the filling. Set aside the rest of the frosting.
To make the filling, in the bowl of an electric mixer fitted with the paddle attachment, combine the mascarpone, espresso liquid, sugar, vanilla and salt. Beat on medium speed until well blended and fluffy, about 2 minutes. Gently fold in the reserved 1 cup of frosting with a spatula.
To assemble the torte, lay 1 of the brownie rounds to a large serving platter. Spread half of the filling mixture evenly over the top. Layer with another brownie round, and the remainder of the filling. Top with the final brownie layer. Cover the top and sides of the cake with the frosting. Garnish with the toffee bits to cover the top and sides of the cake. Use any remaining frosting to pipe decorative swirls around the top edge of the cake, if desired. Refrigerate until ready to serve.
Thursday, September 16, 2010
Pasta with Tomato Cream Sauce
I'm all about the simple dishes these days... nothing is simpler than the following Tomato Cream Sauce I borrowed from the Pioneer Woman but changed up a bit.
I served this with a delightful spinach salad with sliced strawberries, glazed almonds, and shredded parmesan cheese topped with sweet red onion salad dressing and slices of warm garlic bread. Mmmmm!
2 T butter
dash of EVOO
2 cloves garlic, minced
1 onion, diced
1/2 c chicken broth
16 oz tomato sauce
1-2 tsp sugar
salt/pepper as needed
fresh basil or whatever herbs you want to use, I used about a tsp of Italian Seasonings
red pepper flakes for a kick, optional
1 c cream
1 lb penne or your favorite pasta
grated parmesan cheese
Cook pasta according to package directions.
Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.
Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately.
I served this with a delightful spinach salad with sliced strawberries, glazed almonds, and shredded parmesan cheese topped with sweet red onion salad dressing and slices of warm garlic bread. Mmmmm!
2 T butter
dash of EVOO
2 cloves garlic, minced
1 onion, diced
1/2 c chicken broth
16 oz tomato sauce
1-2 tsp sugar
salt/pepper as needed
fresh basil or whatever herbs you want to use, I used about a tsp of Italian Seasonings
red pepper flakes for a kick, optional
1 c cream
1 lb penne or your favorite pasta
grated parmesan cheese
Cook pasta according to package directions.
Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.
Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately.
Monday, September 13, 2010
Honey it's cold outside...
Not really, but it will be sometime very soon! We're supposed to have lovely weather in Portland for the next couple of days, and what's better to enjoy in the sun than a little chocolate? Well, frozen hot chocolate to be exact!
Frozen Hot Chocolate
1/3 c. powdered milk
1/3 c. sugar
2 T. Ghirardelli cocoa powder
1 T. Hershey’s cocoa powder
1 T. Scharfen Berger cocoa powder (or 1 T. Ghirardelli)
1 c. milk
3 c. ice
Pour the milk, mix powder, then ice into a blender. Blend until nice and smooth. Pour into glass of your choice, topping with whipped cream and chocolate shavings.
Frozen Hot Chocolate
1/3 c. powdered milk
1/3 c. sugar
2 T. Ghirardelli cocoa powder
1 T. Hershey’s cocoa powder
1 T. Scharfen Berger cocoa powder (or 1 T. Ghirardelli)
1 c. milk
3 c. ice
Pour the milk, mix powder, then ice into a blender. Blend until nice and smooth. Pour into glass of your choice, topping with whipped cream and chocolate shavings.
Thursday, September 9, 2010
Why did the chicken cross the road?
Because it couldn't remember where it left its beer.
I've been wanting to prepare this dish for quite awhile, but just haven't. No excuses. When I was in the office today I inquired what my friend Angela was making for dinner tonight, and she proclaimed "Beer Can Chicken!" Which made me remember that I've been wanting to give it a shot. So Beer Can Chicken it is! Of course you can substitute the beer for wine, apple juice, chicken stock - liquid of your choice. Just use an old pop can or tin can (I suppose that would work). Me, I'm using good old Pabst Blue Ribbon beer.
Beer Can Chicken
Yields 4 servings
Ingredients
1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer
Directions
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
*For those of you without a grill...get with the times man! No really, you could easily cook the bird in the oven as well.
I've been wanting to prepare this dish for quite awhile, but just haven't. No excuses. When I was in the office today I inquired what my friend Angela was making for dinner tonight, and she proclaimed "Beer Can Chicken!" Which made me remember that I've been wanting to give it a shot. So Beer Can Chicken it is! Of course you can substitute the beer for wine, apple juice, chicken stock - liquid of your choice. Just use an old pop can or tin can (I suppose that would work). Me, I'm using good old Pabst Blue Ribbon beer.
Beer Can Chicken
Yields 4 servings
Ingredients
1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer
Directions
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
*For those of you without a grill...get with the times man! No really, you could easily cook the bird in the oven as well.
Sunday, August 29, 2010
A new cookbook from a Portland favorite
If any of you happen upon this book at Costco or any other book store, I would highly recommend picking it up to add to your collection. The author is owner/chef of a very popular joint in Portland, and one of the favorite spots that my girlfriends and I like to go for brunch. The recipe below is just one of the delicacies you'll find there.
Mother's Crunchy French Toast
4 large eggs
3/4 cup heavy cream
3/4 cup half and half
1/2 teaspoon ground cinnamon
2 tablespoons granulated sugar
pinch ground nutmeg
1/2 teaspoon vanilla extract
4 cups cornflakes
1 loaf challah, sliced into six one-inch thick pieces (I'm sure you could use Texas toast as well)
1 stick plus 1 tablespoon unsalted butter, clarified
Confectioner's sugar, optional
Softened butter, for serving
Maple syrup, for serving
1. If your pan isn't big enough to cook all the French toast at the same time, heat the oven to 200 degrees. In a large bowl, whisk together the eggs, cream, half-and-half, cinnamon, sugar, nutmeg and vanilla.
2. Place the cornflakes in another large bowl and crush with your hands until the pieces are small, but not like breadcrumbs and somewhat uniform in size. Place on a rimmed baking sheet nearby to hold the prepared bread.
3. Dip a slice of bread into the cream mixture, immersing both sides (saturate it, but do not let it fall apart).
4. Dip the slice into the cornflakes on both sides, pressing to adhere the flakes; set aside on the baking sheet. Repeat with remaining slices.
5. Place a griddle or wide saute pan over medium heat for several minutes. If using an electric griddle, set the heat to 350 degrees.
6. When griddle is heated, add 1 tablespoon clarified butter for each piece of French toast and tilt to coat the pan.
7. Add the prepared bread in an even layer. Cook until golden on one side, about 4 minutes. Lift each piece with a spatula and put 1/2 tablespoon butter in its spot. Flip the toast onto the butter to cook the other side, about 4 minutes more. Repeat with remaining slices. Serve immediately or keep warm in the oven until all the French toast is cooked.
Serves 4.
Thursday, August 19, 2010
Grilled Avocado Quesadillas
To see the yummy picture click on this link... Seriously... Click on the link...
http://3.bp.blogspot.com/_9WfLRtvPml0/S7zGe39JDlI/AAAAAAAADCk/ktUr2sjbzAc/s1600/quesadilla.jpg
I am so making these for dinner this weekend!!
Grilled Avocado Quesadillas
1 (6oz.) can sliced black olives, drained
3 firm-ripe avocado, halved, pitted, peeled and diced
1/2 red bell pepper, finely chopped (or 2 baby bell peppers)
1 jalapeno, finely chopped
1/3 cup fresh chopped cilantro
2 tbsp red onion, finely chopped
Juice of 1 lime
Kosher salt to taste
Black pepper
4 large flour tortillas
cheddar cheese (or Monterey Jack), shredded
Heat up the grill and spray with cooking spray.
Chop all of the vegetables. Stir together olives, avocado, bell pepper, jalapeno, cilantro, onion and lime juice. Season with sea salt and pepper to taste.
Place tortillas on the grill and grill for about 45-60 seconds or until the tortilla starts to get golden-brown grill stripes. Flip the tortillas and cover with cheese; grill until cheese is melted and tortilla is crisp and slightly browned on the bottom. Divide avocado mixture among the tortillas, cut each tortilla into 4 wedges and serve immediately.
http://3.bp.blogspot.com/_9WfLRtvPml0/S7zGe39JDlI/AAAAAAAADCk/ktUr2sjbzAc/s1600/quesadilla.jpg
I am so making these for dinner this weekend!!
Grilled Avocado Quesadillas
1 (6oz.) can sliced black olives, drained
3 firm-ripe avocado, halved, pitted, peeled and diced
1/2 red bell pepper, finely chopped (or 2 baby bell peppers)
1 jalapeno, finely chopped
1/3 cup fresh chopped cilantro
2 tbsp red onion, finely chopped
Juice of 1 lime
Kosher salt to taste
Black pepper
4 large flour tortillas
cheddar cheese (or Monterey Jack), shredded
Heat up the grill and spray with cooking spray.
Chop all of the vegetables. Stir together olives, avocado, bell pepper, jalapeno, cilantro, onion and lime juice. Season with sea salt and pepper to taste.
Place tortillas on the grill and grill for about 45-60 seconds or until the tortilla starts to get golden-brown grill stripes. Flip the tortillas and cover with cheese; grill until cheese is melted and tortilla is crisp and slightly browned on the bottom. Divide avocado mixture among the tortillas, cut each tortilla into 4 wedges and serve immediately.
I got this recipe off of Lacy Wood Johnson's blog and it sound so yummy!! Now all I need is a reason to make a cake!
Root Beer Float Cake
Ingredients:
1 box yellow cake mix
2 eggs
2 C. Root Beer
1 3 oz. box instant vanilla pudding
1 tsp. root beer extract
Frosting Ingredients:
1 8 oz. container whipped topping, thawed
1 cube melted or soft butter
1 C. Powdered Sugar
1 tsp. root beer extract
5 crushed root beer flavored candies
Mix the cake ingredients together in a big bowl. Pour into two round greased cake pans and bake for 350* for 30 min. Let cake cool for 10 min. and remove onto wire rack to cool.
Frost cake by spreading half the frosting on the bottom layer of cake. Add top cake, and top with remaining frosting. Sprinkle crushed root beer candy on top for decoration. Really yummy with vanilla ice cream.
Root Beer Float Cake
Ingredients:
1 box yellow cake mix
2 eggs
2 C. Root Beer
1 3 oz. box instant vanilla pudding
1 tsp. root beer extract
Frosting Ingredients:
1 8 oz. container whipped topping, thawed
1 cube melted or soft butter
1 C. Powdered Sugar
1 tsp. root beer extract
5 crushed root beer flavored candies
Mix the cake ingredients together in a big bowl. Pour into two round greased cake pans and bake for 350* for 30 min. Let cake cool for 10 min. and remove onto wire rack to cool.
Frost cake by spreading half the frosting on the bottom layer of cake. Add top cake, and top with remaining frosting. Sprinkle crushed root beer candy on top for decoration. Really yummy with vanilla ice cream.
Monday, August 16, 2010
a Persian delight
On the first Friday of every month, our local "village" has a big party in which all of the merchants stay open late. There is often live music, free food, famous people to meet, and a general good time. One of our favorite stores to hit on First Friday is Indigo Traders. They are a wonderful shop full of Mediterranean/Middle Eastern fares, soaps, etc. And above all they have the best spread of food by far! This dish isn't one that they've served before, but it came highly recommended by folks at the store.
Khoresht-E-Fesenjan (Chicken in Pomegranate Sauce)
Serves 4-6
2 large onions, chopped or sliced
5 tablespoon butter
1 large fryer chicken or 5 whole chicken breasts
2 cups chicken broth
1 cup water
4-5 tablespoon pomegranate syrup (or cranberry juice concentrate/pomegranate molasses)
2 1/2 cups finely ground walnuts
2-3 tablespoons sugar
2-3 teaspoons salt
1/2 teaspoon saffron (or turmeric)
1/4 teaspoon each cinnamon, nutmeg, black pepper
2 tablespoons lemon juice
Sauté the onions in 2 tablespoon of the butter until golden brown. Remove from the pan. Add 3 more tablespoon of butter and sauté the chicken pieces until light brown. Add the bouillon and sautéed onions. Cover and simmer gently for 30 minutes. Bone the chicken.
Prepare the sauce by stirring the water into the ground walnuts. Stir in the pomegranate syrup and sugar, and simmer gently over a low heat for 10-15 minutes. Combine the cooked, boned chicken and most of its drippings with the walnut sauce; add the seasonings and the lemon juice; cover and simmer gently for another hour. Adjust the seasonings by adding a little sugar if too sour, or more pomegranate syrup if too sweet. The chicken pieces should be coated with a rich, dark, sweet-sour sauce; there should be plenty of thick sauce. Serve with rice.
Khoresht-E-Fesenjan (Chicken in Pomegranate Sauce)
Serves 4-6
2 large onions, chopped or sliced
5 tablespoon butter
1 large fryer chicken or 5 whole chicken breasts
2 cups chicken broth
1 cup water
4-5 tablespoon pomegranate syrup (or cranberry juice concentrate/pomegranate molasses)
2 1/2 cups finely ground walnuts
2-3 tablespoons sugar
2-3 teaspoons salt
1/2 teaspoon saffron (or turmeric)
1/4 teaspoon each cinnamon, nutmeg, black pepper
2 tablespoons lemon juice
Sauté the onions in 2 tablespoon of the butter until golden brown. Remove from the pan. Add 3 more tablespoon of butter and sauté the chicken pieces until light brown. Add the bouillon and sautéed onions. Cover and simmer gently for 30 minutes. Bone the chicken.
Prepare the sauce by stirring the water into the ground walnuts. Stir in the pomegranate syrup and sugar, and simmer gently over a low heat for 10-15 minutes. Combine the cooked, boned chicken and most of its drippings with the walnut sauce; add the seasonings and the lemon juice; cover and simmer gently for another hour. Adjust the seasonings by adding a little sugar if too sour, or more pomegranate syrup if too sweet. The chicken pieces should be coated with a rich, dark, sweet-sour sauce; there should be plenty of thick sauce. Serve with rice.
Friday, August 13, 2010
is it pomegranate season yet?
I can't wait for September to get here so it will finally be pomegranate season again! Here's another take on the avocado-pomegranate dip from last winter.
Pomegranate Guacamole
2 large ripe avocados
1/2 large onion, grated
2 garlic cloves, chopped
2 fresh chilies, serranos, seeded
2 tablespoons fresh coriander leaves
1 freshly squeezed lime
1/2 teaspoon salt
1 tablespoon pomegranate juice
3 tablespoons pomegranate seeds
Finely chop the onion, garlic, chilies serranos, and coriander leaves. Place in bowl and add lime juiceand salt, set aside. Peel and pit the avocados and place in a bowl. Mash with fork slowly adding the tablespoon of pomegranate juice. Add onion and garlic mixture and fold together to make a course pulp. Gently fold in pomegranate seeds. Serve with warm tortillas, tostadas, or corn chips.
Pomegranate Guacamole
2 large ripe avocados
1/2 large onion, grated
2 garlic cloves, chopped
2 fresh chilies, serranos, seeded
2 tablespoons fresh coriander leaves
1 freshly squeezed lime
1/2 teaspoon salt
1 tablespoon pomegranate juice
3 tablespoons pomegranate seeds
Finely chop the onion, garlic, chilies serranos, and coriander leaves. Place in bowl and add lime juiceand salt, set aside. Peel and pit the avocados and place in a bowl. Mash with fork slowly adding the tablespoon of pomegranate juice. Add onion and garlic mixture and fold together to make a course pulp. Gently fold in pomegranate seeds. Serve with warm tortillas, tostadas, or corn chips.
Tuesday, August 10, 2010
Fresh berry cobbler
There's nothing that says summer in the Northwest like a good berry something or other, be it pie, crumble, cobbler - you get the point. I've had some blueberries and blackberries in my freezer since last summer, and it's about time I used them! Sadly when we moved I had to leave my 2 blueberry bushes behind, but I'll get to enjoy the fruit one last time.
Fresh berry cobbler
Topping:
1 cup flour
2 tablespoons sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
1/4 cup milk
1 egg
sift together flour, sugar, baking powder and salt. Cut butter into small dice. Combine milk and egg add all at once to the dry ingredints; stirring just until moist.
Fruit filling:
4 cups fresh berries
1/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon cinnamon
1/4 cup water
1 tablespoon butter
Directions:
In saucepan, combine berries, sugar, cornstarch, cinnamon and water; bring to a boil. Cook and stir until mixture is slightly think and juice is clear. Cooking time is 3-5 minutes. Stir in butter until melted. pour into baking dish or cups. Immediately spoon on topping in a mounds over the filling bake at 400 degrees for 20 to 25 minutes.
Fresh berry cobbler
Topping:
1 cup flour
2 tablespoons sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
1/4 cup milk
1 egg
sift together flour, sugar, baking powder and salt. Cut butter into small dice. Combine milk and egg add all at once to the dry ingredints; stirring just until moist.
Fruit filling:
4 cups fresh berries
1/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon cinnamon
1/4 cup water
1 tablespoon butter
Directions:
In saucepan, combine berries, sugar, cornstarch, cinnamon and water; bring to a boil. Cook and stir until mixture is slightly think and juice is clear. Cooking time is 3-5 minutes. Stir in butter until melted. pour into baking dish or cups. Immediately spoon on topping in a mounds over the filling bake at 400 degrees for 20 to 25 minutes.
Sunday, August 1, 2010
grilled sweet corn
I've just started liking corn on the cob again, but it's got to be sweet summer corn. On the drive home on Saturday, Aaron and I heard about this recipe and thought we'd give it a try. We served it along with dinner tonight, and it was FABULOUS!!!!
Mexican grilled corn
Serves 6
6 ears fresh sweet corn, husks peeled back but still attached to the ears
salted butter, melted
Salt and freshly ground black pepper to taste
Mexican Crema, or sour cream
grated Parmigiano-Reggiano cheese
chili powder
1. Grill corn about 4 inches from coals for 8 to 10 minutes, turning with tongs and brushing with butter. Remove to a platter. Sprinkle lightly with salt and pepper. (we just used our gas bbq)
2. Have the sour cream in one shallow bowl, the cheese on a large plate and the chili powder is a salt shaker.
3. Let corn cool until easy to handle but still warm. Remove husks then roll corn in sour cream, draining off excess. Then lightly roll in the cheese. Sprinkle with the optional chili powder to taste.
Variation: Some people like to temper the heat of the chili with a squeeze of fresh lime juice over the ear of corn.
Mexican grilled corn
Serves 6
6 ears fresh sweet corn, husks peeled back but still attached to the ears
salted butter, melted
Salt and freshly ground black pepper to taste
Mexican Crema, or sour cream
grated Parmigiano-Reggiano cheese
chili powder
1. Grill corn about 4 inches from coals for 8 to 10 minutes, turning with tongs and brushing with butter. Remove to a platter. Sprinkle lightly with salt and pepper. (we just used our gas bbq)
2. Have the sour cream in one shallow bowl, the cheese on a large plate and the chili powder is a salt shaker.
3. Let corn cool until easy to handle but still warm. Remove husks then roll corn in sour cream, draining off excess. Then lightly roll in the cheese. Sprinkle with the optional chili powder to taste.
Variation: Some people like to temper the heat of the chili with a squeeze of fresh lime juice over the ear of corn.
Wednesday, July 14, 2010
Cool summer eats
It's been awhile since I've found enough motivation to cook anything new, let alone come up with a new post. I don't know what it is, but the summer weather makes my decision-making skills go down the toilet. Plus, it's too hot to cook! But this week we're going to enjoy some lovely temperatures in the mid-80's, so perhaps my creative juices will start flowing again. Anyhow, I went to a lovely baby shower this weekend for my friend Andrea. The company, view, and food were all fantastic, but this dish was by far my favorite:
Herbed Shrimp and Tomatoes with basil dipping sauce
Basil Dipping Sauce
One day ahead you can prepare this sauce, just cover and refrigerate until ready to serve.
1 cup mayonnaise
2 Tbsp. snipped fresh basil
2-3 cloves garlic, minced
1 tsp. lemon juice
1 tsp. dijon mustard
1/8 tsp. cayenne pepper
1. In a small bowl combine all ingredients. Cover and refrigerate until ready to serve.
(This makes 16 1 Tablespoon servings)
Shrimp
2 lbs. fresh or frozen shrimp (I usually buy a bag of the frozen cooked and deveined shrimp)
4 Tbsp. snipped fresh basil
1 Tbsp. fresh lemon juice
1/4 tsp. ground black pepper
2 Tbsp. extra virgin olive oil
2 cups grape or cherry tomatoes
Lemon wedges for garnish
1. Thaw shrimp and remove tails
Rinse shrimp; pat dry with paper towels
In a large bowl combine basil, lemon juice, salt and pepper. Add shrimp, toss and coat. Cover and marinate in refrigerator for 30 minutes.
2. In a large skillet cook shrimp, half at a time in hot oil over medium heat for 2-3 minutes, stirring often. Place shrimp in a large bowl with oil and seasonings leftover from cooking.
3. Add tomatoes to shrimp; gently toss and combine. Serve with lemon wedges and basil dipping sauce.
(This makes 8 big servings)
Herbed Shrimp and Tomatoes with basil dipping sauce
Basil Dipping Sauce
One day ahead you can prepare this sauce, just cover and refrigerate until ready to serve.
1 cup mayonnaise
2 Tbsp. snipped fresh basil
2-3 cloves garlic, minced
1 tsp. lemon juice
1 tsp. dijon mustard
1/8 tsp. cayenne pepper
1. In a small bowl combine all ingredients. Cover and refrigerate until ready to serve.
(This makes 16 1 Tablespoon servings)
Shrimp
2 lbs. fresh or frozen shrimp (I usually buy a bag of the frozen cooked and deveined shrimp)
4 Tbsp. snipped fresh basil
1 Tbsp. fresh lemon juice
1/4 tsp. ground black pepper
2 Tbsp. extra virgin olive oil
2 cups grape or cherry tomatoes
Lemon wedges for garnish
1. Thaw shrimp and remove tails
Rinse shrimp; pat dry with paper towels
In a large bowl combine basil, lemon juice, salt and pepper. Add shrimp, toss and coat. Cover and marinate in refrigerator for 30 minutes.
2. In a large skillet cook shrimp, half at a time in hot oil over medium heat for 2-3 minutes, stirring often. Place shrimp in a large bowl with oil and seasonings leftover from cooking.
3. Add tomatoes to shrimp; gently toss and combine. Serve with lemon wedges and basil dipping sauce.
(This makes 8 big servings)
Wednesday, June 23, 2010
I saw this on the Doctor Oz Show and it looks so yummy!!
Lemon Chicken with Asparagus
Ingredients
Serves 4
4 (4-oz each) skinless, boneless, chicken breasts (You can also use 4 (4-oz) skinless fish fillets instead of chicken in this recipe.)
1 tablespoon olive oil
1 tablespoon poultry seasoning
1 teaspoon salt
1 teaspoon pepper
4 garlic cloves, chopped
1 red bell pepper, stem removed, seeded, and diced
1/2 pound asparagus, cut into 1-inch pieces
1 teaspoon lemon zest
1/2 cup low sodium chicken stock or water
2 cups cooked brown rice or whole wheat couscous
Directions
Rinse the chicken under cold water. Pat the pieces dry with food-safe paper towels. Season the chicken with the poultry seasoning, salt and pepper.
In a large, non-stick skillet, heat the oil over medium high heat. Add the chicken to the skillet. Cook the chicken about 5 minutes. If you are using fish, adjust the cooking time to 3 to 4 minutes per side. Turn the pieces over and cook for another 5 minutes or until golden brown. Stir in the garlic and the red pepper. Add the asparagus and cook for 1 minute. Stir in the zest and the chicken stock or water and turn the heat to low. Cover and cook for 3 to 5 minutes. Serve immediately over hot rice or couscous.
Lemon Chicken with Asparagus
Ingredients
Serves 4
4 (4-oz each) skinless, boneless, chicken breasts (You can also use 4 (4-oz) skinless fish fillets instead of chicken in this recipe.)
1 tablespoon olive oil
1 tablespoon poultry seasoning
1 teaspoon salt
1 teaspoon pepper
4 garlic cloves, chopped
1 red bell pepper, stem removed, seeded, and diced
1/2 pound asparagus, cut into 1-inch pieces
1 teaspoon lemon zest
1/2 cup low sodium chicken stock or water
2 cups cooked brown rice or whole wheat couscous
Directions
Rinse the chicken under cold water. Pat the pieces dry with food-safe paper towels. Season the chicken with the poultry seasoning, salt and pepper.
In a large, non-stick skillet, heat the oil over medium high heat. Add the chicken to the skillet. Cook the chicken about 5 minutes. If you are using fish, adjust the cooking time to 3 to 4 minutes per side. Turn the pieces over and cook for another 5 minutes or until golden brown. Stir in the garlic and the red pepper. Add the asparagus and cook for 1 minute. Stir in the zest and the chicken stock or water and turn the heat to low. Cover and cook for 3 to 5 minutes. Serve immediately over hot rice or couscous.
Saturday, June 19, 2010
Cream Cheese Oreo Brownies
I came across this recipe the other day, and was instantly drawn to it's prospective goodness. So despite needing to start exercising so I can lose the last 10 pounds that I'd like to lose, I just might have to indulge in this one.
Oreo Cream Cheese Brownies
8 tbsp. unsalted butter
3/4 cup sugar
1 cup all-purpose flour
1/2 cup unsweetened dark cocoa powder
1/2 tsp. salt
2 large eggs
1/4 cup milk
1 1/2 cups coarsely chopped Oreo cookies
6 oz. cream cheese, at room temperature
1/2 cup confectioners' sugar
1 1/2 tsp. vanilla extract
Preheat the oven to 350˚ F. Line an 8x8" baking pan with aluminum foil and spray lightly with cooking spray.
In a small saucepan over medium heat, combine the butter and sugar. Bring to a boil, whisking frequently. Boil for 1 minute, then remove from the heat and set aside to cool slightly.
In a medium mixing bowl, combine the flour, cocoa powder and salt; whisk together to combine. Add the eggs to the pan with the butter-sugar mixture and whisk until well blended. Whisk in the milk. Transfer the wet ingredients to the bowl with the dry ingredients and mix just until incorporated. Fold in the Oreo cookie pieces. Spread the batter into the prepared pan.
To make the cream cheese mixture, combine the cream cheese, confectioners' sugar and vanilla extract in the bowl of an electric mixer. Beat on medium-high speed until well-blended and smooth. Drop the cream cheese mixture over the brownie batter in dollops. Use the blade of a knife to gently swirl the cream cheese mixture together with the brownie batter, creating a marble effect.
Bake for about 22-24 minutes. Transfer the pan to a wire rack and let cool completely before slicing and serving. (I prefer to refrigerate once the brownies have cooled to room temperature to make for easier slicing.)
Oreo Cream Cheese Brownies
8 tbsp. unsalted butter
3/4 cup sugar
1 cup all-purpose flour
1/2 cup unsweetened dark cocoa powder
1/2 tsp. salt
2 large eggs
1/4 cup milk
1 1/2 cups coarsely chopped Oreo cookies
6 oz. cream cheese, at room temperature
1/2 cup confectioners' sugar
1 1/2 tsp. vanilla extract
Preheat the oven to 350˚ F. Line an 8x8" baking pan with aluminum foil and spray lightly with cooking spray.
In a small saucepan over medium heat, combine the butter and sugar. Bring to a boil, whisking frequently. Boil for 1 minute, then remove from the heat and set aside to cool slightly.
In a medium mixing bowl, combine the flour, cocoa powder and salt; whisk together to combine. Add the eggs to the pan with the butter-sugar mixture and whisk until well blended. Whisk in the milk. Transfer the wet ingredients to the bowl with the dry ingredients and mix just until incorporated. Fold in the Oreo cookie pieces. Spread the batter into the prepared pan.
To make the cream cheese mixture, combine the cream cheese, confectioners' sugar and vanilla extract in the bowl of an electric mixer. Beat on medium-high speed until well-blended and smooth. Drop the cream cheese mixture over the brownie batter in dollops. Use the blade of a knife to gently swirl the cream cheese mixture together with the brownie batter, creating a marble effect.
Bake for about 22-24 minutes. Transfer the pan to a wire rack and let cool completely before slicing and serving. (I prefer to refrigerate once the brownies have cooled to room temperature to make for easier slicing.)
Thursday, June 17, 2010
Crab Cakes
Living in the Great Northwest, we get to enjoy our fair share of good seafood. My friend served us some crab cakes this past weekend, and today I saw a fantastic recipe for them that I can't wait to try. My dear husband isn't fond of "bottom-dwellers," so I may just make half a recipe and eat them all myself!
Crab Cakes with Aioli Sauce
1 lb bay shrimp
1 lb Dungeness crab meat
1 cup mayonnaise
2-3 dashes of hot sauce
2 1/2 cups Panko bread crumbs
1 tsp lemon juice
1 tsp Worcestershire sauce
1 tsp cayenne pepper
1 tsp Dijon mustard
1/2 tsp seasoning salt
1/8 cup chopped fresh flat leaf parsley
1 cup shredded mozzarella
1 tbls olive oil
Mix evenly, all ingredients in a bowl (RESERVE 1/8 cup Panko bread crumbs and olive oil). Separate mixture into 8-12 2 inch cakes. In a dish place 1/8 cup reserved Panko bread crumbs. Dust each side of each cake in the Panko bread crumbs. Heat the olive oil on medium/high heat and sear the seafood cakes about 1 min on each side. Place seared seafood cakes on a baking sheet and bake in an oven at 350° for approximately 5-7 minutes until golden brown.
Aioli Sauce
1 cup mayonnaise
1 tbls chili garlic sauce
1 tsp honey
1/2 tsp lemon zest
Mix all ingredients together in a bowl. Serve with crab cakes.
Crab Cakes with Aioli Sauce
1 lb bay shrimp
1 lb Dungeness crab meat
1 cup mayonnaise
2-3 dashes of hot sauce
2 1/2 cups Panko bread crumbs
1 tsp lemon juice
1 tsp Worcestershire sauce
1 tsp cayenne pepper
1 tsp Dijon mustard
1/2 tsp seasoning salt
1/8 cup chopped fresh flat leaf parsley
1 cup shredded mozzarella
1 tbls olive oil
Mix evenly, all ingredients in a bowl (RESERVE 1/8 cup Panko bread crumbs and olive oil). Separate mixture into 8-12 2 inch cakes. In a dish place 1/8 cup reserved Panko bread crumbs. Dust each side of each cake in the Panko bread crumbs. Heat the olive oil on medium/high heat and sear the seafood cakes about 1 min on each side. Place seared seafood cakes on a baking sheet and bake in an oven at 350° for approximately 5-7 minutes until golden brown.
Aioli Sauce
1 cup mayonnaise
1 tbls chili garlic sauce
1 tsp honey
1/2 tsp lemon zest
Mix all ingredients together in a bowl. Serve with crab cakes.
Wednesday, June 16, 2010
Caramel Swirl Cookies
Since I've been living with Bryce's family (which has 3 non-chocolate eaters) I had to try out this recipe. The dough itself isn't anything too special--it's the caramel swirl that is heavenly. Definitely worth the extra time (especially if you're the one who gets to like to bowl clean!).
1 cup softened butter
4 oz softened cream cheese
1 cup brown sugar
1 egg yolk
1 tsp maple flavoring
1 3/4 cup flour
Filling:
30 caramels
6 oz softened cream cheese
Cream butter, cream cheese, and brown sugar until fluffy. Beat in egg yolk and maple flavoring. Gradually add flour and mix. Refrigerate at least 2 hours.
Melt caramels and stir until smooth. Stir in cream cheese and mix.
Divide dough in half and roll out between wax paper until 1/4 inch thick. Spread caramel filling over the top to 1/2 inch of the edge. Roll up jellyroll style and wrap in plastic. Keep in fridge at least 4 hours. Cut into 1/4 inch slices and back at 350 for 12-14 minutes.
1 cup softened butter
4 oz softened cream cheese
1 cup brown sugar
1 egg yolk
1 tsp maple flavoring
1 3/4 cup flour
Filling:
30 caramels
6 oz softened cream cheese
Cream butter, cream cheese, and brown sugar until fluffy. Beat in egg yolk and maple flavoring. Gradually add flour and mix. Refrigerate at least 2 hours.
Melt caramels and stir until smooth. Stir in cream cheese and mix.
Divide dough in half and roll out between wax paper until 1/4 inch thick. Spread caramel filling over the top to 1/2 inch of the edge. Roll up jellyroll style and wrap in plastic. Keep in fridge at least 4 hours. Cut into 1/4 inch slices and back at 350 for 12-14 minutes.
Friday, June 11, 2010
Blackberries with Sweet Cream
Oh. My. Goodness. Best dessert ever!! I got this recipe from thepioneerwoman.com and it has changed my life forever. Despite the fact that it probably contains wa-a-a-y more calories than I will ever need in a lifetime, it was amazing and I will definitely make it again. I would make it again for any occasion where I want to really impress people. Because whoever you make this sumptuous dessert for will instantaneously fall in love with you. Try it, believe me, you will LOVE it!
Ingredients
1 pint Heavy Whipping Cream
1 cup Sugar, Divided
10 whole Egg Yolks (save The Whites For Another Use)
2 teaspoons Good Vanilla Extract (or Vanilla Beans)
Fresh Berries
1 pint Heavy Whipping Cream
1 cup Sugar, Divided
10 whole Egg Yolks (save The Whites For Another Use)
2 teaspoons Good Vanilla Extract (or Vanilla Beans)
Fresh Berries
Preparation Instructions
Combine cream with half the sugar in a medium saucepan. Bring to a strong simmer, but don’t boil.
Whisk egg yolks in a bowl (I used my electric mixer w/ whisk attachment) with the other half of the sugar. Add vanilla extract. (If using vanilla bean instead, scrape caviar into cream/sugar mixture.)
After whisking on medium for a minute, begin slowly pouring in the hot cream.
After all cream is added, turn off mixer. Pour mixture into the top of a double boiler (or a glass bowl fitted over a saucepan). Cook in the double boiler over medium heat. Stir gently but constantly as the egg/cream mixture slowly thickens.
Watch the mixture: if it starts to really thicken up, remove it immediately from the heat. You want this to be more of a thick, pourable cream than a thick, heavy pudding texture. As soon as you remove the pan from the heat, set the bottom of it in a bowl of ice to stop the cooking process (but be careful not to let ice or water drip over the edge of the pan.) Stir to cool. If you need to use the cream right away, keep it in the ice bath and stir to cool.
Ideally, you’ll transfer the cream to a container and refrigerate it for several hours.
Spoon generously (!) over fresh berries.
Notes: I used a combo of fresh blackberries and raspberries--it was utterly delicious with both. Try with the berry of your choice.
Monday, June 7, 2010
Isabelle's party
I may have mentioned to some of you that we celebrated Isabelle's 6th birthday with a party on Saturday. Turns out it was the perfect day for a party, because there were a total of 3 birthday parties for Isabelle and 2 of her classmates! Luckily ours was first in the day, and everybody was able to make it...12 girls all under the age of running around = CRAZY!!
We had a nice little lunch consisting of finger sandwiches, veggies/dip, a fruit tart, strawberry lemonade, pretzels, and instead of cake or cupcakes I made cake pops. They were a HUGE hit, and I'd recommend them to anyone with little kids. Sadly I didn't get a picture of them, but we're making them for Carly's party on Friday so I'll snap a picture then. The girls had a blast decorating sugar cookies, and I was very glad to send them home/to the next party all sugared up :-)
Red Velvet Cake Balls - or whatever flavor of cake you desire
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate) I used the melting candies you can get at Joann's or other craft stores, though they tend to really harden up - not like a frosting consistency.
wax paper
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
We had a nice little lunch consisting of finger sandwiches, veggies/dip, a fruit tart, strawberry lemonade, pretzels, and instead of cake or cupcakes I made cake pops. They were a HUGE hit, and I'd recommend them to anyone with little kids. Sadly I didn't get a picture of them, but we're making them for Carly's party on Friday so I'll snap a picture then. The girls had a blast decorating sugar cookies, and I was very glad to send them home/to the next party all sugared up :-)
Red Velvet Cake Balls - or whatever flavor of cake you desire
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate) I used the melting candies you can get at Joann's or other craft stores, though they tend to really harden up - not like a frosting consistency.
wax paper
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
Tuesday, June 1, 2010
Rhubarb on the brain?
Poopie, you and I must be related, because I have rhubarb on the brain too!
Rhubarb Ice Cream
4 cups cut-up rhubarb (1 1/2″ pieces, from about 1 pound)
3/4 cup sugar
1/4 cup water
large pinch of kosher salt
4 large egg yolks
1 cup whole milk
1 1/4 cups heavy whipping cream
In a nonreactive saucepan, combine the first four ingredients and place over medium heat. Cook, stirring occasionally, until rhubarb is soft…about 10 minutes. Remove from heat and let cool slightly. Then place it in a food processor and puree until smooth. Strain through a medium-mesh sieve. Let cool to room temperature.
Prepare an ice bath. In a bowl, whisk together the egg yolks and remaining 1/2 cup of sugar. In a saucepan heat the milk and cream until small bubbles appear. While whisking constantly, pour the cream mixture into the yolk mixture. Pour the mixture back into the pan and place over medium-low heat. Cook, stirring constantly, until it coats your spoon or reaches 175 degrees (about 3-5 minutes).
Pour custard through a fine-mesh sieve and back into the bowl and place it over the ice bath. Let cool to room temperature, whisking occasionally. Whisk in the rhubarb puree. Refrigerate until well chilled, at least 4 hours.
Freeze custard in an ice-cream maker according to its directions. Place in the freezer to harder a little more, about 2 hours.
Strawberry Compote
1 Tablespoon freshly squeezed lemon juice
1/4 cup sugar
2 Tablespoons Grand Marnier (optional)
2 pints strawberries, hulled and quartered length-wise
1 ounce (2 Tablespoons) unsalted butter
In a large saute pan, combine the lemon juice, sugar and Grand Marnier and cook over medium-high heat. Stir occasionally, until the sugar dissolves. Add the strawberries and butter and cook, stirring occasionally, for about 1 minute or until the strawberries are warmed through. Place over ice cream and enjoy!
Rhubarb Ice Cream
4 cups cut-up rhubarb (1 1/2″ pieces, from about 1 pound)
3/4 cup sugar
1/4 cup water
large pinch of kosher salt
4 large egg yolks
1 cup whole milk
1 1/4 cups heavy whipping cream
In a nonreactive saucepan, combine the first four ingredients and place over medium heat. Cook, stirring occasionally, until rhubarb is soft…about 10 minutes. Remove from heat and let cool slightly. Then place it in a food processor and puree until smooth. Strain through a medium-mesh sieve. Let cool to room temperature.
Prepare an ice bath. In a bowl, whisk together the egg yolks and remaining 1/2 cup of sugar. In a saucepan heat the milk and cream until small bubbles appear. While whisking constantly, pour the cream mixture into the yolk mixture. Pour the mixture back into the pan and place over medium-low heat. Cook, stirring constantly, until it coats your spoon or reaches 175 degrees (about 3-5 minutes).
Pour custard through a fine-mesh sieve and back into the bowl and place it over the ice bath. Let cool to room temperature, whisking occasionally. Whisk in the rhubarb puree. Refrigerate until well chilled, at least 4 hours.
Freeze custard in an ice-cream maker according to its directions. Place in the freezer to harder a little more, about 2 hours.
Strawberry Compote
1 Tablespoon freshly squeezed lemon juice
1/4 cup sugar
2 Tablespoons Grand Marnier (optional)
2 pints strawberries, hulled and quartered length-wise
1 ounce (2 Tablespoons) unsalted butter
In a large saute pan, combine the lemon juice, sugar and Grand Marnier and cook over medium-high heat. Stir occasionally, until the sugar dissolves. Add the strawberries and butter and cook, stirring occasionally, for about 1 minute or until the strawberries are warmed through. Place over ice cream and enjoy!
Rhubarb Butter
Will someone please make this for me?? Thanks!
Rhubarb Butter
4 pounds Rhubarb
3-½ cups Sugar
2 Tablespoons Store-bought Lemon Juice
Preparation Instructions
1. Chop the rhubarb into a large bowl. Stir in the sugar. Let sit at room temperature for 2 hours, stirring frequently and scraping the sides of the bowl to incorporate all the sugar. Cover and refrigerate overnight.
2. When you’re ready to can, pull the rhubarb from the fridge and put 2 or 3 small plates in the freezer for testing later.
Drain the juice from the bowl of rhubarb into an 8-qt. stockpot. Scrape any undissolved sugar into the pot as well.
3. Bring the juice to a boil then add chopped rhubarb. Return to a rolling boil—one that does not stir down—and boil for 20 minutes. Decrease the heat to avoid scorching and still maintain the boil. Stir frequently, if not continuously.
4. When the 20 minutes is up, pull a chilled plate from the freezer. Spoon a bit of the cooked rhubarb onto the plate and let it sit for a couple of minutes. Push the outside edge of this small bit of rhubarb to test the set. If it’s too runny, continue cooking and checking every 2 minutes until you reach the set you like. If the set is to your liking, you are ready to can!
5. Stir in the lemon juice and remove from heat. Fill four, hot, clean pint jars, leaving 1/8 inch head space. Process in a hot water bath for 5 minutes. Cool slowly, away from drafts.
Tuesday, May 25, 2010
What's your opinion?
A couple of weekends ago we had our long-awaited family picture taken, and now it's time to decide which ones (if any) we want bad enough to fork out major $$ to have prints made. Here are the contact sheets of our favorites - which ones do you like? (You can click on any of the images to enlarge them slightly)
Saturday, May 22, 2010
food tour by bike
Aaron and I just got back from a Bites by Bike food tour, and it was so much fun! We started out at the bike shop in North Portland, rode across the Broadway bridge and hit our first stop - World Cup Coffee. We were given a brief tour of the roasting facilities, which was pretty cool, and were given a sample of the beverage of our choice. Then it was back on the bike and up to Elephant's Delicatessen, a Portland favorite. At Elephants we tasted some delicious local salami, cheese, hazelnuts and dried blueberries. Back on the bike and over to Two Tarts, a fabulous local bakery of delicious, bite-sized cookies. From there we rode down into the Pearl District to Hot Lips Pizza. The "bite" there was a broccoli cheese pizza with squash sauce, and yes Mom, I ate my entire slice, aside from giving some of my broccoli to Aaron :-) And then the rain started - again. We rode up the park blocks to the Portland State University farmer's market, at which point it started pouring. The last stop back in the Pearl was Cacao. Heaven. Chocolate. Our palates were warmed with the most divine drinking chocolate. Dad, it was better than yours - sorry. But I did pick up a massive bar of chocolate to make some of my own at home! Come visit and maybe I'll fix you a cup! After we emerged from Cacao, we actually saw the sun. Up over the Broadway Bridge, and back to the bike shop - I made it the whole way without getting hit, hitting anybody, or falling off the bike. This was a fabulous way to see the city, and I would recommend it highly for anyone interested in local Portland fare. Now it's time to change my pants (wet butt from the rain) and do absolutely nothing for a couple of hours, except smell my chocolate bar.
Thursday, May 20, 2010
Chicken Enchiladas
Over the years I've tried several versions of Chicken Enchiladas, from Mom's green sauce to cracking open a can of store-bought sauce, but tonight I think I found my new favorite. Sorry Mom. I started dinner a little later than usual tonight, and my poor children didn't get to eat until around 6:45, but it was worth the wait! This recipe includes enchilada sauce from scratch - not too spicy, but just right. Even Isabelle gobbled it down, which is saying a lot because she's my picky eater. She will try anything, but rarely wants to eat the same thing we're having for dinner!
Chicken Enchiladas
1 medium onion, chopped fine
2 jalapenos, seeded and chopped fine
1 tsp. canola oil
3 cloves garlic, minced
3 tbsp. chili powder
2 tsp. cumin
1 tbsp. sugar
1 (15 oz.) can tomato sauce
1 cup water
1 tomato, seeded and chopped
Salt and pepper
1 lb. boneless, skinless chicken breasts
1 cup shredded sharp white cheddar cheese, divided
1 cup shredded Monterey jack cheese, divided
1/2 cup minced fresh cilantro
12 (6-inch) soft corn tortillas
Cooking spray
Combine the onion, jalapeno and oil in a large saucepan over medium heat. Cook, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin and sugar, and cook just until fragrant, less than 30 seconds. Mix in the tomato sauce, water, and chopped tomato. Bring the sauce to a simmer, lower the heat and cook until slightly thickened, about 5 minutes.
Nestle the chicken into the sauce. Reduce the heat to low, cover and cook until the chicken is completely cooked through (160˚ F on an instant-read thermometer), about 12-20 minutes. Transfer the chicken to a plate and set aside to cool.
Strain the sauce through a large mesh strainer into a medium bowl, pressing down on the onions and tomatoes to extract as much liquid as possible. Transfer the reserved solids to a large bowl and set aside. Season the sauce with additional salt and pepper to taste.
Shred the chicken into bite size pieces and add to the bowl with the onion mixture. Add in ¼ cup of the enchilada sauce, ½ cup of each of the shredded cheeses, and the cilantro. Stir to combine.
Preheat the oven to 425˚ F. Oil a 9 x 13" baking dish with cooking spray. Stack the tortillas on a plate, cover with plastic wrap, and microwave for 40-60 seconds, until warm and pliable. Spoon 1/3 cup of the chicken mixture evenly down the center of a tortilla. Roll up the tortilla around the filling tightly, and place in the prepared baking dish, seam-side down. Repeat with the remaining filling and tortillas.
Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for 7 minutes or until the tortillas start to brown slightly.
Reduce the oven temperature to 400˚ F. Remove the enchiladas from the oven and pour the sauce over the top. Sprinkle with the remaining shredded cheese. Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for 5 more minutes, until the cheese is browned. Remove from the oven and let stand 10 minutes before serving.
Friday, May 14, 2010
What did I get myself into?
I made a questionable decision a couple of months back, and now it's time to pay the piper. Vince's High School holds an annual fundraising auction, and the choir member families were asked to come up with an offering for the auction. The decided offering was a 3-course dinner cooked and delivered in May, August, November and February of next year. I like to cook, so I volunteered for one of the dinners. And of course I got May. So tonight I get to cook and deliver a 3-course meal to a family of 3 - luckily it's just a family of 3! So here's the menu:
Bleu cheese chopped salad
Meatloaf stuffed with basil, havarti, prosciutto and sun dried tomatoes
sour cream apple pie
homemade flaky dinner rolls
So far this morning I've been able to get the rolls done and in the oven to rise, made the pie crust, and now I'm starting to sauté the vegetables for the meatloaf. But the greatest thing of all is that I'm making enough to feed my family too!
Bleu cheese chopped salad
Meatloaf stuffed with basil, havarti, prosciutto and sun dried tomatoes
sour cream apple pie
homemade flaky dinner rolls
So far this morning I've been able to get the rolls done and in the oven to rise, made the pie crust, and now I'm starting to sauté the vegetables for the meatloaf. But the greatest thing of all is that I'm making enough to feed my family too!
Tuesday, May 11, 2010
Lemony Asparagus Pasta
I can't even remember where I got this -- maybe BHG or Kraft. Anyway,we tried it tonight and I have permission to cook it again any time.
Lemony Asparagus Pasta
4 oz. whole-wheat penne pasta (I used regular)
1/2 bunch asparagus, trimmed and cut into 1-inch pieces
3/4 cup milk
2 tsp. whole-grain mustard
2 tsp. flour
1/8 tsp. salt
1/4 tsp. pepper (I used 1/8)
1 tsp. extra virgin olive oil
2 Tbp. minced garlic
1/4 tsp. dried tarragon (I used marjoram instead)
1/4 tsp. grated lemon zest
1 tsp. lemon juice
1/2 c. freshly grated Pamesan, divided (I used 1/3 c.)
Cook pasta in boiling water for 6 min. Add asparagus and continue to cook about 3 minutes more. Drain and return to the same pot.
Meanwhile, whisk milk, mustard, flour, salt and pepper in small bowl. Set aside.
Heat olive oil in small saucepan. Add garlic and cook, stirring constantly, 30-60 seconds. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1-2 min. Stir in tarragon, lemon zest and juice.
Stir sauce into cooked pasta and cook over medium heat, stirring constantly, until sauce is tick and coats the pasta. Stir in 1/4 cup cheese until combined. Pour into serving dish and top with remaining Parmesan.
Makes about 4 servings
Lemony Asparagus Pasta
4 oz. whole-wheat penne pasta (I used regular)
1/2 bunch asparagus, trimmed and cut into 1-inch pieces
3/4 cup milk
2 tsp. whole-grain mustard
2 tsp. flour
1/8 tsp. salt
1/4 tsp. pepper (I used 1/8)
1 tsp. extra virgin olive oil
2 Tbp. minced garlic
1/4 tsp. dried tarragon (I used marjoram instead)
1/4 tsp. grated lemon zest
1 tsp. lemon juice
1/2 c. freshly grated Pamesan, divided (I used 1/3 c.)
Cook pasta in boiling water for 6 min. Add asparagus and continue to cook about 3 minutes more. Drain and return to the same pot.
Meanwhile, whisk milk, mustard, flour, salt and pepper in small bowl. Set aside.
Heat olive oil in small saucepan. Add garlic and cook, stirring constantly, 30-60 seconds. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1-2 min. Stir in tarragon, lemon zest and juice.
Stir sauce into cooked pasta and cook over medium heat, stirring constantly, until sauce is tick and coats the pasta. Stir in 1/4 cup cheese until combined. Pour into serving dish and top with remaining Parmesan.
Makes about 4 servings
Monday, May 10, 2010
Lemon, Vanilla Bean sugar cookies
I made these cookies this weekend for the Girl's Camp fundraiser, and they were so yummy!!! I used a simple powdered sugar frosting to top them off.
Lemon and Vanilla Bean White Sugar Cookies
Ingredients:
2 sticks unsalted butter, at room temperature
1 cup confectioners' sugar
1 large egg
2½ tsp. vanilla extract
1 vanilla bean, split lengthwise
Zest of half a lemon (or a whole lemon, if you love lemon)
2½ cups all-purpose flour
1 tsp. salt
Directions:
In a large mixing bowl, cream together the butter and confectioners' sugar on medium-high speed until smooth, 1-2 minutes. Beat in the egg, vanilla extract, seeds scraped from the vanilla bean, and lemon zest until blended. Mix in the flour and salt on low speed just until incorporated. Form the dough into a ball and wrap tightly with plastic wrap. Refrigerate until chilled and firm, at least 1-2 hours.
When you are ready to bake the cookies, preheat the oven to 375˚ F. Line baking sheets with parchment paper. Roll the dough out on a well floured work surface to about ¼-inch thickness. Cut with cookie cutters as desired and transfer to the prepared baking sheets. Bake 8-10 minutes, rotating the sheets halfway through baking, until fully cooked but not at all browned. Allow to cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely. Decorate as desired.
Lemon and Vanilla Bean White Sugar Cookies
Ingredients:
2 sticks unsalted butter, at room temperature
1 cup confectioners' sugar
1 large egg
2½ tsp. vanilla extract
1 vanilla bean, split lengthwise
Zest of half a lemon (or a whole lemon, if you love lemon)
2½ cups all-purpose flour
1 tsp. salt
Directions:
In a large mixing bowl, cream together the butter and confectioners' sugar on medium-high speed until smooth, 1-2 minutes. Beat in the egg, vanilla extract, seeds scraped from the vanilla bean, and lemon zest until blended. Mix in the flour and salt on low speed just until incorporated. Form the dough into a ball and wrap tightly with plastic wrap. Refrigerate until chilled and firm, at least 1-2 hours.
When you are ready to bake the cookies, preheat the oven to 375˚ F. Line baking sheets with parchment paper. Roll the dough out on a well floured work surface to about ¼-inch thickness. Cut with cookie cutters as desired and transfer to the prepared baking sheets. Bake 8-10 minutes, rotating the sheets halfway through baking, until fully cooked but not at all browned. Allow to cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely. Decorate as desired.
Wednesday, May 5, 2010
baby food
I'm heading over to a friend's house this Friday to cook up some homemade baby food. We'll be doing the typical fare - sweet potatoes, carrots, peas, apples, etc. What is your favorite baby food, or do you have any suggestions?
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