Monday, November 29, 2010
1 pkg spice cake mix
1 pkg. (3.4 oz) instant vanilla pudding
1 cup canned pumpkin
½ cup vegetable oil (can do ¼ cup applesauce, and ¼ cup oil instead)
½ cup water
3 large eggs
1tsp ground cinnamon
½ tsp ground ginger
Preaheat oven to 350. Spray 9x13 baking pan with vegetable oil spray. Place all cake ingredients in large mixing bowl. Blend with electric mixer on low speed from 1 minute. Scrape down sides and then increase speed to medium and beat for 2 minutes more. Batter should look think and well blended. Pour into prepared pan and bake 32-39 minutes or until cake tests done. Cool completely. (cake can be frozen at this point. Thaw at room temperature before assembling trifle.) When ready to prepare trifle, cut or tear into approx. 1 inch cubes.
Second Layer (cream):
2 pkgs. (3.4 oz) cheesecake flavored instant pudding mix
2 cups cold milk
2 cups freshly whipped cream (half pint, unsweetened)
Combine pudding mixes with milk and blend with whisk until it starts to thicken. Fold in whipped cream, then quickly assemble trifle.
Third Layer (toppings):
½ cup chopped, toasted pecans or almonds
½ cup Skor toffee bits
To assemble trifle:
Place 1/3 of cake cubes into trifle bowl. Top with 1/3 of cream mixture and sprinkle with 1/3 of nuts and toffee bits. Repeat layers two more times, ending with nuts and toffee on top. Serve immediately or refrigerate, covered no longer that 24 hours.
Friday, August 27, 2010
2 tsp water
1/2 cup panko bread crumbs
1 tsp Italian seasoning
Shake of pepper
4 pieces mozzarella string cheese
1 tbsp flour
Thursday, August 26, 2010
I don't really know how to use this, but I have an enormous basil plant growing in the garden. I have it all in the freezer until I can find a recipe.
3 garlic cloves
2 cups fresh basil leaves (stems removed)
3 tbsp pine nuts
salt & pepper
1/2 cup extra virgin olive oil
1/2 cup parmesan cheese
In a food processor mince garlic. Next, add the basil leaves, pine nuts, and salt & pepper. Run processor and slowly drizzle in the olive oil until all ingredients are pureed. Scrape down the side and add the cheese and mix. Cover and refrigerate until ready to use. Keeps for 2-3 days...but also freezes well.
Friday, July 23, 2010
black or white sesame seeds (for garnish)
Wednesday, June 30, 2010
4 slices ham
1/4 cup all-purpose flour
1 egg (beaten)
1 cup Italian seasoned bread crumbs
4 tablespoons butter
1/2 cup chicken broth
1 cup whipping cream
Pound chicken breast to 1/4-inch thickness. Sprinkle each piece on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on each breast. Roll up each breast using toothpicks to secure if necessary. Dredge each in flour, shake off excess, then in egg and finally in bread crumbs. Place seam side down in baking dish that has been sprayed with Pam. Place 1 tablespoon butter on each piece of chicken.
Bake at 350°F for 35 minutes until juices run clear. Meanwhile, in a saucepan, combine broth and whipping cream; season to taste (salt, pepper, garlic, oregano). Simmer on low stirring until thickened; Pour over chicken.
Friday, June 18, 2010
1 tsp salt
2 cups flour
1 1/2 cups cocoa
Mix Together until light & fluffy:
1 lb unsalted butter (softened)
4 cups sugar
1 Tbsp + 2 tsp vanilla
Slowly add flour on low until combined. Scrape sides and mix on med/low until smooth.
2 cups chocolate chips
Line cookie sheet with parchment paper and spray with flour spray. Bake at 325 for 30-40 minutes.
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
Friday, May 28, 2010
Enchiladas are a staple for me...not so much for Blake. I've got a lot of favorite recipes now, this one was also great. I didn't put very many white beans in, we like to eat black beans and rice on the side.
1-2 chicken breasts (boiled and shredded)
2 (4 oz.) cans of green chilies (lightly drained)
1 package (8 oz.) cream cheese (softened and cubed)
1 can white or black beans (rinsed and drained)
2 tablespoons butter
1/2 yellow onion (chopped)
2 tablespoons flour
1/3 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (10 ounce) green chile enchilada sauce
½ cup sour cream
8 ounces Monterrey jack cheese (shredded)
8-10 medium flour tortillas
Handful of chopped fresh cilantro
Preheat oven to 375 degrees.
In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.
In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.
Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I can easily fit 8 enchiladas in one pan).Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.
1 tsp sugar
4 tbsp cornstarch (divided)
½ tsp salt
¼ cup soy sauce
1 tsp vinegar
1 tsp Worcestershire sauce
3 tbsp oil
2 cups hot chicken broth
2 tsp lemon juice
½ cup cashews
Combine sugar, 2 Tb cornstarch, salt, soy sauce, vinegar, and Worcestershire sauce. Dredge chicken pieces in this mixture. Drain and save dredge; then stir fry chicken in hot oil in frying pan or wok until chicken is lightly brown and tender, about 10 minutes. Remove chicken from oil and drain excess oil from the pan. Add remaining cornstarch and the dredge drained from the chicken. Blend well, then add chicken stock to the pan and bring to a boil, stirring constantly. Cook until thickened. Add lemon juice; add chicken pieces and reheat. Do not boil. Taste to correct seasonings. Add cashews. Serve over hot rice. Makes 4-5 servings. You can stir fry some vegetables and add them to the mixture at the end.
Thursday, May 20, 2010
This was really good! Can't remember the last time I made a casserole. I used grape juice as the wine substitute.Ingredients:
10 oz mushrooms (sliced)
1 tsp garlic (minced)
1/2 onion (chopped)
1 1/2 tbsp flour
1/2 cup Marsala wine or white wine (I used grape juice)
1/2 cup heavy cream (I used half and half)
2 tbsp parsley (chopped)
Salt and pepper
1 cup long-grain rice
2 cups rotisserie chicken*
2 tbsp Parmesan cheese (shredded)
Preheat the oven to 350°. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the grape juice and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water*, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the Parmesan on top and bake for 5 minutes more.
*Instead of buying a rotisserie chicken, I boiled and shredded 1-2 chicken breasts. After shredding, I added the following spices: Lawry's seasoning salt, onion powder, garlic powder, pepper and poultry seasoning.
Tuesday, May 11, 2010
2 Granny Smith Apples (peeled, cored and grated)
juice 1 lemon
4 boneless, skinless chicken breast halves
8 slices bacon
salt and pepper
In a small bowl, combine bbq sauce, grated apple and lemon juice. Wrap 2 pieces of bacon around each chicken breast half. Place wrapped chicken in slow cooker and top with bbq-sauce mixture. Set slow cooker to low and cook for 4-8 hours.
Wednesday, May 5, 2010
8 Tbsp butter (room temp)
1 1/2 cups marshmallow cream
1/2 tsp vanilla
granulated sugar (to taste)
2 big Hershey bars (or 8 reg size)
1 12oz pkg semi-sweet chocolate chips
1/2 bar of wax (melt in a rinsed out soup can inside a pan with 1-2 in water)
Make cupcakes according to pkg directions (adding 1/4 tsp vanilla; if desired) and bake in well greased, unlined pans. Let cool completely. For filling mix butter and marshmallow cream until fluffy. Add vanilla and a little sugar to desired taste. With a piping bag squirt a small amount of filling up into the bottom of each cupcake.
Melt chocolate together. Melt wax separately. Gradually add wax to melted chocolate, stirring constantly. Dip tops of cupcakes into the chocolate and set aside until firm. With a small piping tip decorate tops of cupcakes with remaining filling.
Wednesday, April 28, 2010
5 tbsp butter
2/3 cup water
1 tbsp sugar
2/3 cup flour
Cream Cheese Mixture:
4 ounces cream cheese (softened)
1 tsp fresh orange zest
1/2 tsp vanilla
1 cup heavy whipping cream
2/3 cup powdered sugar
2 cups strawberries (sliced)
For the cream puff layer, preheat the oven to 375 degrees. Bring the butter, water and sugar to a boil in a medium saucepan. Add the flour all at once and stir quickly until the mixture pulls away from the sides of the pan. Remove the pan from the heat and stir the mixture until smooth. Let cool for 5 minutes. Add the eggs one at a time and beat until the mixture is shiny with a satiny sheen. Don’t overbeat. Lightly grease the bottom and sides of a 9-inch springform pan (or in a pinch, you could use a 9-inch circle cake pan). Using an offset spatula, spread the mixture on the bottom and one inch up the sides of the prepared pan. Bake for 20 minutes. Remove from the oven and prick pastry with a toothpick 10-12 times. Return to the oven and bake 5 minutes more until golden brown but not overbaked (you can insert a toothpick into the center and if it comes out with sticky dough, it still needs longer in the oven). Cool completely.
For the cream cheese mixture, beat the cream cheese until smooth. Gradually add the powdered sugar (if you want to ensure there are no lumps, sift the powdered sugar into the cream cheese) and beat with the cream cheese until mixture is smooth and light. Add the remaining ingredients and beat until stiff peaks form. Spread onto the cooled cream puff shell.
Top with fresh sliced strawberries (I mixed 2 cups of strawberries with 1 teaspoon sugar and let them hang out in the fridge while I was prepping the cake) or you can use a 16-ounce bag of frozen strawberries that have been thawed. Mix the thawed strawberries and juice with 1-2 teaspoons sugar and bring to a simmer in a saucepan. Cook until slightly thickened. Cool completely and use as topping for the cake.
Saturday, April 24, 2010
3 boneless skinless chicken breasts
1/4 cup butter
1 cup chicken broth
1 cup whipping cream (divided)
3 tbsp lemon juice
1/2 pound fresh mushrooms (sliced)
In a large skillet, cook chicken in butter for 8-9 minutes on each side or until juices run clear. Remove chicken and keep warm.
Add broth to the drippings. Bring to a boil over medium heat; stir to loosen browned bits from the pan. Simmer, uncovered for 10 minutes or until broth is reduced approximately 1/3 cup. Sir in 3/4 cup cream, lemon juice and mushrooms. Cook over medium-low heat for 5 minutes.
Combine remaining flour and cream until smooth; stir into skillet. Bring to a boil; cook and sir for 2 minutes or until thickened. Return chicken to skillet and heat through.
Friday, April 9, 2010
1 tsp salt
2/3 cup vinegar
2 heaping TBSP mayo
2/3 cup Craisins
1 1/2 - 2 cups vegetable oil
Measure all ingredients, except oil, in the blender or food processor. Blend until combined. with the blender or processor on medium, pour in the oil in a slow & steady stream until the dressing emulsifies. Store in an air tight container in the fridge.
fresh baby spinach
sliced fresh mushrooms
roasted & salted shelled sunflower seeds
grated mozzarella cheese
sweetened dried cranberries
spring mix lettuce
red grapes, halved
crumbled Gorgonzola cheese
roasted shelled pistachios
sweetened dried cranberries
Monday, April 5, 2010
4 tbsp butter (melted)
2 tbsp granulated sugar
1/2 tsp ground cinnamon
1 cup strawberries (diced)
1 cup finely diced mango (finely diced)
1 cup kiwi (finely diced)
1/2 cup sour cream
3 tbsp honey
1 tsp orange zest
Preheat oven to 400 degrees. Slice bread into 1/2 inch slices. Place in a single layer on a foil-lined baking sheet. Use a pastry brush to brush each piece with melted butter. Combine cinnamon and sugar and sprinkle evenly over bread slices. Bake for 10-12 minutes or until edges are toasted. Set aside to cool.
While bread is toasting, combine Sour Cream, honey, and orange zest. Stir to combine and place in the fridge. Combine strawberries, mango, and kiwi and stir gently to combine. When bread is cooled, place about 1 Tbsp. of fruit mixture on top of each toasted bread slice and drizzle with sweet sour cream mixture. If needed, thin sour cream sauce with 1/2-1 tsp orange juice. Garnish with mint leaves if desired. Serve immediately.
Sunday, April 4, 2010
3 tbsp unsalted butter
3 lbs Yukon Gold potatoes (peeled and sliced thin)
3 cups half and half
1/2 cup creme fraiche
2 tbsp flour
2 tsp fresh thyme (chopped)
1/4 cup fresh chives (chopped)
1/4 tsp ground mace
2 1/2 tsp salt
pepper to taste
Rub garlic all over the inside of a 3 qt round baking dish. Grease the dish with about 1/2 tbsp butter. Slice the potatoes about 1/8 inch thick (mandoline).
Combine in a large saucepan with minced garlic, 2 1/2 tbsp butter, half and half, cremem fraiche, flour, thyme, mace, 2 1/2 tsp salt and pepper to taste. Bring to a boil over medium-high heat and cook until the mixture thickens, about 1-2 minutes. Stir in the chives and transfer to the prepared baking dish. Layer potatoes and mixture in the dish. Bake, uncovered, until the potatoes are fork-tender...about an 1 hour 5 minutes...occasionally spooning some of the liquid over the top. You can also make the scalloped potatoes in individual ramekins, bake about 40 minutes.
Wednesday, March 31, 2010
This took a lot of work and I was surprised there wasn't more flavor. It almost just tasted like a can of green chili enchilada sauce. I reserved about a cup of the salsa for steak tacos tomorrow night.
1 pound tomatillos (husked, rinsed, halved)
1 white onion ( peeled and quartered)
4 garlic cloves
2 jalapenos (rinsed and seeded)
2 tsp ground cumin
1 tsp salt
1/2 cup cilantro leaves (chopped)
1/2 lime (juiced)
Extra-virgin olive oil or butter
1/2 medium onion (diced)
3 garlic cloves (chopped)
1 1/2 tsp ground cumin
1/4 cup all-purpose flour
2 cups chicken stock or bouillon
1/2 cup cilantro leaves (chopped)
2 chicken breasts (cooked and shredded)
Salt and freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese (shredded)
1 cup sour cream
Preheat oven to 400 degrees F. On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt and cilantro and pulse mixture until well combined but still chunky.
Meanwhile heat a olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo salsa, some additional fresh chopped cilantro, the sour cream and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
Change the temperature of the oven to 350 and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll up. Place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top.
1 pkg frozen cheese tortellini
2 cans Campbell's tomato soup
2 cups chicken broth
2 cups milk
2 cups half-and-half
1/2 cup oil packed sun-dried tomatoes (chopped)
1 tsp onion powder
1 tsp garlic powder
1 tsp dried basil
salt and pepper to taste
1 cup mozzarella cheese (shredded)
In a large soup pot combine soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Add tortellini and cook per package directions (2-3 minutes). Stir in cheese. When cheese is melted serve immediately.
Thursday, March 4, 2010
2 cups plus 2 tablespoons all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
2 1/2 sticks butter, softened
2 cups granulated sugar
3 large eggs
2 1/2 tsp vanilla extract
8 ounces cream cheese, softened
1/2 cup confectioners' sugar
Preheat oven to 325 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Line dish with parchment, leaving a 2-inch overhang on both long sides, then spray parchment.
Sift flour, cocoa powder, baking soda, and salt into a large bowl. In another bowl, cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 teaspoons vanilla, and beat until smooth, scraping down sides of bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.
Reserve 1 cup of dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes. Bake until base is set and edges are puffed, 22-25 minutes (don't overbake or this brownie layer will be too hard and crumbly). Let cool in dish on a wire rack.
Mix cream cheese, confectioners' sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25 to 30 minutes. Let cool in dish on wire rack, then lift out using overhang. Cut into 24 squares. Squares will keep, covered and refrigerated, for up to 3 days.
2 Tbsp Olive Oil
2 Tbsp Butter
3 cloves Garlic, Minced
½ whole Medium Onion, Finely Diced
1 can Artichoke Hearts, Drained
1 can Diced Tomatoes With Juice - I used 4 Roma Tomatoes
1 cup Heavy Cream
½ - 1 cup Chicken Broth - I used 1 cup with fresh tomatoes
½ teaspoons Nutmeg
Salt And Pepper, to taste
1 pound Thin Spaghetti - I used Campenelle
1 cup Parmesan Cheese, Freshly Grated
2 Tablespoons Fresh Chives, Chopped
Cook spaghetti till al dente. Drain and set aside. Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not under salt!) Cook over low heat until heated through, then turn off heat. Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.
Wednesday, March 3, 2010
10-12 flour tortillas
1 1/2 cups Monterrey Jack cheese (shredded)
1 tbsp butter
1 small onion (minced)
2 garlic cloves (minced)
1 lb mushrooms (chopped)
1/4 cup chicken broth
12 ounces fresh spinach (washed, drained and coarsely chopped)
1-2 chicken breasts (boiled and shredded)
Cilantro Cream Sauce
1/4 cup lime juice
3/4 cup water
1 tsp seasoning salt
1 tbsp chicken bouillon granule
1 tbsp garlic powder
1/2 cup cilantro (chopped)
1 cup sour cream
Boil and shred chicken. Heat butter in a large skillet over medium heat and saute onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes. Remove half of the mushroom mixture and set aside, reserving for the sauce. Add broth and cook for 2 minutes more. Add optional spinach and cook until spinach is wilted and liquid has evaporated. Taste and add salt or season salt to taste IF NEEDED.
Sauce: In a small sauce pan combine water, wine/juice, seasoned salt, chicken bouillon and garlic powder. Stir to dissolve before adding reserved mushroom mixture, sour cream and cilantro. Reduce heat to simmer until sauce just begins to thicken. Preheat oven to 350°F. Wrap tortillas in paper towels and heat in microwave for a minute or so just to soften them. Divide filling evenly among the warm tortillas, fill and roll and place them seam side down in a greased 9x13 pan. Pour sauce over enchiladas, top with shredded cheese and bake 10-15 minutes- just until cheese is melted- browned if you like- and the entire dish has heated through.
2-4 Garlic cloves
¾ cups Orange Juice
½ tsp Ground Cayenne Pepper
1 tsp Old Bay Seasoning
3 Tbsp Salted Butter
Thaw and peel the shrimp. Thaw them by running them under cold water for a few minutes. Dry the peeled shrimp by draining them on a paper towel or two. Thinly slice your garlic cloves. Add the garlic to ¾ cup of orange juice. Use a nice high quality orange juice. Measure out and add all of the spices to the orange juice as well. In a large skillet over high heat melt 2 tablespoons butter. Once butter has melted add your shrimp. Cook them for about 30-60 seconds and begin flipping them over starting with the ones you placed in the pan first so they don’t get overdone. Cook for another 30-60 seconds. Remove the cooked shrimp from the pan, leaving the heat on high.
Once the butter and drippings begin to smoke ever so slightly add the spicy orange garlic mixture to the pan and give it a good stir. Add the last tablespoon of butter to the sauce and after a few minutes of cooking and occasional stirring your sauce should be slightly thicker. Return the shrimp to the pan and give them a nice toss to coat them in the sauce. Allow an intermingling of souls to take place for just a few seconds and then it’s time for the fireworks.
Wednesday, February 24, 2010
1/4 cup heavy cream (sometimes I use milk)
4oz dark chocolate bar
1 stick unsalted butter
2 egg yolks
1/3 cup sugar
1/2 tsp vanilla
1/4 cup cup flour
To make the centers, melt chocolate chips and cream in a microwave. Whisk until well blended. Refrigerate for 2 hours or until firm. Form into 6 balls and refrigerate until needed.
To make the cake, melt chocolate ball and butter in the microwave. Whisk until well blended. With an electric mixer, whisk eggs, yolks, sugar and vanilla on high speed for about 5 minutes, or until thick and light. Fold melted chocolate mixture into egg mixture until just combined. Mix in flour. Spoon the cake mixture into 6 greased ramekins. Place a chocolate ball in the middle of each ramekin.
Bake at 400 for 15 minutes. The cake should be firm to the touch. Let stand for 5 minutes. Run a knife around the edge of the ramekin and place a plate on top, invert and remove ramekin. Serve with ice cream or powdered sugar or whipped cream and berries.
Friday, February 19, 2010
1 tbsp apple juice
1 lb. pork tenderloin or boneless pork chops (thinly sliced)
1/3 cup water
¼ cup sugar or splenda
¼ cup cider vinegar
3 tbsp soy sauce
3 tbsp ketchup
1 tbsp oil
1/4 cup cashews (chopped)
¼ cup green onions
2 tsp ginger
2 tsp garlic
6-8 oz snow peas
1 cup pineapple chunks
Combine 1 tablespoon cornstarch, apple juice, and pork. Toss well. Combine 1 tablespoon cornstarch, water, sugar, vinegar, soy sauce, and ketchup. Stir with a whisk; make sure there are no clumps with the cornstarch. Now collect everything that's going into the stir fry next to the stove so you can access it easily.
Heat 1-2 Tbsp. canola oil in a large frying pan or wok over medium-high heat. Add pork and stir-fry 3 minutes. Add onions, ginger, and garlic. Stir-fry 1 minute. Add snow peas and pineapple. Stir-fry 3 minutes more. Whisk sauce ingredients again and add to pan. Bring to a boil. Cook 1 minute, stirring frequently. Stir in cashews and serve over hot rice. Garnish with more cashews and green onions if you want.
Wednesday, February 10, 2010
I ended up using all kinds of random things in the fridge to make the marinade...not quite what the recipe called for. Below is my version...measurements are guesses, since I was just dumping things in. I forgot to take a picture, which is unfortunate because it turned out great. We served over rice and a fresh baby spring mix with fresh pineapple.
2 lb. shrimp (raw, shelled, deveined)
1 garlic clove
3" section fresh ginger
1/2 cup Chili Garlic Sauce
1/2 cup Sweet Chili Lime Sauce (HEB brand)
1/4 cup pineapple juice
1/4 cup canola oil
1/4 cup honey
1/2 tsp Kosher salt
1 tsp freshly-ground black pepper
red, yellow & orange bell peppers (chopped into 1" pieces)
Rinse shrimp in cold water and place in a large Ziploc bag. Combine all ingredients in a large bowl. Whisk thoroughly. Set aside about a cup of the marinade. Pour remaining mixture over shrimp and refrigerate for up to 48 hours.
Thread bell peppers onto a skewer and thread shrimp onto another skewers. When grill is hot, reduce heat to low and quickly place all skewers over the heat. Brush with reserved marinade. When they've cooked for 1 1/2-2 minutes, quickly flip them over and brush or drizzle with remaining marinade. Cook for another 1 1/2-2 minutes, or until opaque and pink. The peppers will take longer.
Remove skewers from grill and remove shrimp from skewers. Pile them on a big ol' platter, drizzle with any remaining reserved marinade, and squeeze the juice from a lime all over them.
Wednesday, January 27, 2010
In large bowl combine cream, sugar, egg and vanilla. Cut bread into 1 1/2" cubes and add to cream mixture, coating bread well. Let stand 30 minutes stirring every 5 minutes to allow cream to absorb completely.
1 1/2 cups frozen blackberries
Combine raspberries, sugar and apple juice, stirring until sugar is dissolved. Layer an 8x8 baking dish 3/4 full with bread mixture, pour fruit filling over bread mixture, spreading evenly, top with remaining bread. Bake 40 minutes at 375 degrees. Serve warm. Top with vanilla sauce.
2/3 cup butter
1 tsp vanilla
Over medium heat melt butter, and add flour stir 10 minutes until it has a nutty aroma, do not brown. Add cream and sugar and boil till mixture is thick, remove from heat adding vanilla. Serve this wonderful sauce cold.
Thursday, January 14, 2010
grated peel of 1 orange (about 2 tsp)
1 tbsp fresh ginger (grated)
5 tbsp cornstarch
3 tbsp orange juice (doubled to 6 tbsp)
2 tbsp soy sauce (doubled to 4 tbsp)
1 tsp beef bouillon granules (doubled to 2 tsp)
1 tbsp sugar (doubled to 2 tbsp)
1/2 tsp crushed red pepper flakes
1/2 cup water (doubled to 1 cup)
2 tbsp oil
peppers (optional, cut into strips)
Toss steak with orange peel, ginger and 1 tbsp corn starch in a medium bowl to coat; set aside. Stir orange juice, soy sauce, bouillon, sugar, crushed red pepper, water and 4 tbsp corn starch in a small bowl until blended. Heat oil in a skillet. Add beef and stir-fry until nearly cooked. Add broccoli and peppers and continue cooking until tender. Stir soy sauce mixture until blended and pout into skillet. Stirring constantly, bring to a boil for 1 minute. Serve over rice.
I loved these! Not so much an enchilada, but for me...the perfect bite burrito.
1 can black beans (drained and rinsed)
2 cups chicken breast (cooked and shredded)
8 oz pepper-jack cheese (shredded)
2 cups white or brown rice (cooked)
10 flour tortillas
1 red onion (chopped)
28 oz medium green chile enchilada sauce
Note: this is more of an ingredient list with approximations of amount than an exact recipe; how much you need will vary by how much of each ingredient you use in each tortilla. You can sprinkle any extra cheese and onions on top. Or if I use too much cheese in each, I add some cheddar cheese or a jack cheese blend on top.
Preheat oven to 350. Layer rice, beans, chicken, onions and cheese in each tortilla and roll. Pour enchilada sauce over tortillas. Bake at least 30 minutes, until hot and bubbly. In my opinion, the longer the better because the onions get tastier the longer they cook.
To make this dish more kid-friendly (less spicy), use mild enchilada sauce and jack cheese.
Friday, January 8, 2010
2 lb beef roast
1 cup cranberry juice cocktail
1/2 cup beef broth
1/2 tsp dried thyme (crushed)
1 onion (thickly sliced) or 16oz pkg frozen small whole onions
1/4 cup brown sugar (packed)
2 cups fresh cranberries
3 tbsp cold water
2 tbsp cornstarch
Place meat in a crock pot and pour cranberry juice cocktail and beef broth over. Add the thyme. Cook on low for a few hours. Stir onions and brown sugar in the juices and cook for another couple of hours until meat and onions are tender. Transfer the meat to a platter and cover to keep warm. Measure 2 cups liquid into a saucepan and add the cooked onions and cranberries. Bring to a boil. Stir together cold water and cornstarch and stir into mixture. Cook and stir until thickened and bubbly. Pour over meat.
Coarse salt and ground pepper
12 ounces spaghetti noodles
1 lb large shrimp (peeled and deveined)
3 tbsp olive oil
2 garlic cloves (minced)
2 tbsp fresh rosemary (coarsely chopped)
1/4 tsp red-pepper flakes
1 tbsp fresh lemon juice
In a large pot of boiling salted water, cook spaghetti until al dente; reserve 1/2 cup pasta water. Add shrimp to a hot skillet with cooling oil. Cook, remove and set aside. In same skillet, heat more oil and add garlic, rosemary, and red-pepper flakes. Cook, stirring, until garlic is golden. Remove from heat; return pasta and shrimp to skillet. Add lemon juice and enough pasta water to create a thin sauce that coats pasta. Season with salt and pepper, and serve.