Jamie's Cookbook

Cookies I Can't Live Without

2011-12-07T21:03:00.001-08:00

Modified from the Neiman Marcus cookie recipe. I use salted butter...I think it has more flavor. I also use half whole wheat flour.

Cream Together:
4 sticks salted butter
2 cups granulated sugar
2 cups brown sugar

Add and mix:
4 eggs
2 tsp vanilla

Combine...then add to butter/sugar
2 cups white flour
2 cups whole wheat flour
5 cups oatmeal (blended into powder)
2 tsp baking powder
2 tsp baking soda
1 tsp salt

Stir in Mixins:
24 oz. chocolate chips
8 oz. Hershey bar (grated) - optional
3 cups chopped nuts (your choice) - optional

Roll into small balls and place two inches apart on a cookie sheet. Fresh: Bake for 10 minutes at 350 degrees. Frozen: Bake fro 12-14 minutes at 325 degrees.

Pasta with Creamy Tomato-Clam Sauce

2011-10-09T18:41:00.000-07:00

Recipe From: Pampered Chef
The bread crumb topping was kinda a waste of time, but the pasta was a great flavor.

Ingredients:
8 oz cooked pasta
2 slices french bread (crumbs)
2 tbsp fresh parsley (snipped)
1 tsp butter
2 cans (6 oz) chopped clams (juice used separately)
1 cup vodka marinara sauce
2 garlic cloves (minced)
1 tbsp lemon juice

To prepare topping: Melt butter over medium heat. Add bread crumbs. Stir 2-3 minutes or until bread crumbs are crisp and golden. Remove pan from heat, cool slightly. Stir in snipped parsley.

For the sauce: Strain clam juice into skillet. Add vodka sauce, garlic and lemon juice. Simmer over medium heat. Remove from heat and stir in pasta and clams. Let stand 3-5 minutes or until heated through. Serve with sprinkled bread crumb mixture.

Sausage Jambalaya

2011-10-09T18:33:00.000-07:00

Recipe From: HEB
Blake discovered a Cajun Meat Market - Herbert's on Dairy Ashford. He brought home jalapeno sausage, a stuffed whole chicken (de-boned) and stuffed jalapenos. We ate well for a few days. The sausage was great in the jambalaya.

Ingredients:
1 link smoked sausage (thinly sliced)
1 cup onion (chopped)
1 cup celery (chopped)
1 can diced tomatoes
2 cups water
1 pkg Zatarain's Jambalaya Dinner Mix (original flavor)
1 cup frozen corn

Heat oil in a skillet and saute onion, celery and sausage for 5 minutes. Add tomatoes and water. Bring to a boil. Stir in jambalaya mix. Reduce heat to low. Cover and simmer 20 to 25 minutes or until rice is tender. Remove from heat and add frozen corn. Let stand until corn is cooked in. Fluff rice with a fork and serve.

Mini Pumpkin Cheesecakes

2011-09-29T12:54:00.000-07:00

Recipe From: Argo Cookbook
I used my gingersnap cookie recipe and when they came out of the oven, I smooshed them down to be a bit flatter. Now that I am typing out the recipe, I realized I used the whole can of pumpkin, not a cup...wonder what the difference is. They tasted great, maybe next time I'll make them look as good as the picture. I'm not much of the garnishing type.

Ingredients:
Gingersnap Cookies
12 ounces cream cheese (softened)
3/4 cup sugar
1 tbsp cornstarch
1 tsp pumpkin pie spice (1/2 tsp cinnamon, 1/4 tsp nutmet, 1/4 tsp ginger, 1/8 cloves)
2 eggs
1 cup canned pumpkin
1/3 cup karo syrup

Line muffin pans with baking cups and place 1 cookie in each. Beat cream cheese, sugar, cornstarch and pumpkin pie spice in the mixer. Add eggs and mix well. Add pumpkin and syrup and beat for 1 minute. Pour filling into baking cups over the cookie, dividing evenly. Bake in a preheated 325 oven for 30-35 minutes, until just set. Chill for 1 hour. Garnish as desired.

Citrus Pork Chops

2011-09-22T08:59:00.000-07:00

Recipe From: Argo Cookbook

Ingredients:
4 pork chops (1/2" thick, boneless)
3/4 cup chicken broth
2 tbsp corn starch
1 tbsp oil
2 cups orange juice
1 cup carrots
2 tbsp onion (minced)
3 tbsp honey
2 tbsp corn syrup (2 tbsp water + 2 tbsp splenda)
1 tbsp white vinegar
1 tbsp dijon mustard
1/8 tsp crushed red pepper
2 tbsp fresh parsley (minced)

Season pork chops with salt and pepper. Cook over grill. Heat oil in a skillet and add onion. Then add 3/4 cup chicken broth, orange juice and carrots. Cover and simmer 10-12 minutes until carrots are tender. Stir 1/4 cup chicken broth, 2 tbsp cornstarch, honey, corn syrup, vinegar, dijon mustard and crushed red pepper. Add to skillet. Stirring constantly, bring to boil over medium heat and boil for 1 minute. Stir in parsley. Place pork chops in mixture until heated through. Serve over rice.

Homemade Granola Bars

2011-07-26T11:00:00.000-07:00

Recipe From: Joyful Abode Website

Blake and I are obsessed with granola bars lately. Here is my attempt at copying Nature Valley's Dark Chocolate & Nut Chewy Granola Bars. I modified this from a billion websites, but mostly A Joyful Abode.

Ingredients:
2 cups old fashioned oats
1 cup rice krispies
1/2 cup almonds (or walnuts)
1/2 cup golden raisins (or craisins)
2 TBSP chocolate chunks (or white chocolate)
1/3 cup brown sugar
1/3 cup splenda
1/2 cup honey
4 tbsp butter
2 tsp vanilla
1/2 tsp kosher salt

Mix together 1st four ingredients in a bowl and set aside. Combine sugar, salt & wet ingredients and simmer in a saucepan. Mix everything together and spread evenly into a 9x13 pan (wax paper spray with pam). Press down hard to set in. Bake at 350 for 10 minutes. When cooled add chocolate chunks to the top and press in. Cool completely before cutting.

Chocolate Cholate Cookies

2011-01-10T14:10:00.000-08:00

2 1/4 cups all purpose flour

1/3 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cups butter, softened
1/2 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 3.9 oz package instant chocolate pudding mix
1-2 cups of mix-ins (white or semi-sweet chocolate chips)

In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Set aside. Using a mixer, cream the butter and sugars. Add the eggs one at a time until well incorporated. Be sure to scrape the sides of the bowl often. Add the vanilla and pudding mix. Slowly add the dry ingredients just until combined. Stir in your choice of mix-ins. Bake at 350 degrees for about 10-12 minutes. Don’t over bake.

Pork Chops & Apples

2011-01-10T11:57:00.000-08:00

Recipe From: Martha Stewart

4-6 boneless pork chops
salt and freshly ground black pepper
1 tbsp extra-virgin olive oil
2 tbsp unsalted butter
1 large onion (sliced)
2 to 3 green apples (cored and sliced)
1 cup chicken broth
2 tbsp brown sugar

Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a skillet over high heat, and then swirl in the olive oil. Lay in the pork chops and don't move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate.

Swirl the butter into the pan. Add the onion and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the broth and sprinkle with sugar. Return chops to the pan.

Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over mashed potatoes with a large spoonful of the apple-onion mixture over the top.

Pumpkin CreamTrifle

2010-11-29T20:34:00.000-08:00

Recipe From: The Sisters Cafe
My contribution to Thanksgiving Dinner.

First Layer:
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.

Mozzarella Sticks

2010-08-27T06:48:00.000-07:00

Recipe From: Parents Magazine

Ingredients:

1 egg
2 tsp water
1/2 cup panko bread crumbs
1 tsp Italian seasoning
Shake of pepper
4 pieces mozzarella string cheese
1 tbsp flour

In a small bowl, beat egg and water. Place panko, Italian seasoning, and pepper in a separate dish. Coat cheese sticks in flour, then dip in egg mixture and the breading. Cover and chill for at least 4 hours. Place on an ungreased baking sheet and bake, uncovered, at 450°F for 5 minutes, until warm, then run under the broiler quickly to brown. Cool before serving.

Basil Pesto

2010-08-26T06:51:00.000-07:00

Recipe From: ??
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.

Ingredients:
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.

Thai Veggie-Noodle Coconut Curry

2010-07-23T09:15:00.000-07:00

Recipe From: Our Best Bites

A Noodles & Co knockoff of Bangkok Curry. I added chicken.1 lb. linguine

12oz pkg frozen stir fry vegetables

1/2 cup green onions

1 medium red, orange, or yellow pepper (thinly sliced)

1 cup mushrooms (sliced)

1 tbsp fresh ginger (minced)

1 tbsp fresh garlic (minced)

1 tbsp curry paste

Juice of 1 lime (plus more limes for garnish)

2-3 tbsp olive oil

1 can of lite coconut milk

2 tbsp soy sauce

2-3 tbsp sweet chili sauce
black or white sesame seeds (for garnish)

Cook pasta according to the package directions. In a small mixing bowl, whisk together the coconut milk, soy sauce, sweet chili sauce, curry paste, and lime juice. While the pasta is cooking, microwave the frozen vegetables according to the package directions, but only cook them for 1/2 the time--you still want them to be quite crunchy. If you're using fresh veggies, blanch them in boiling water for 1-2 minutes or until they're tender-crisp.

In a large non-stick skillet or wok, heat the olive oil over medium-high heat. Add the green onions, mushrooms, ginger, and garlic and cook until the mushrooms are tender and the garlic is fragrant. Be sure to continue stirring constantly to prevent the garlic from burning.

Add the sliced red peppers and the half-cooked (formerly frozen) vegetables. Stir fry for about 1 minute and then add the coconut milk mixture and cook until it begins to boil. Remove from heat and add the cooked noodles. Toss to combine and then allow the mixture to stand for 5 minutes. Toss again and serve with a sprinkling of black sesame seeds and 2 lime wedges per person (squeeze the lime juice over the noodles before eating).

Chicken Cordon Bleu

2010-06-30T08:32:00.000-07:00

Recipe From: Cooks.com

Melissa is on a huge detox diet and today was a free day. She requested this and chocolate cupcakes. This is a great recipe!Ingredients:

4 skinless, boneless chicken breast

4 slices Swiss cheese
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.

Wingshak Brownies

2010-06-18T07:44:00.001-07:00

Recipe From: Rocky Mountain Wingshak Restaurant

When we lived in Utah, Blake and his brothers ate ALL the time at a wing place. The owners became good friends and gave us their brownie recipe.

Sift Together:
1 tsp salt
2 cups flour
1 1/2 cups cocoa

Mix Together until light & fluffy:
8 eggs
1 lb unsalted butter (softened)
4 cups sugar

Add:
1 Tbsp + 2 tsp vanilla

Slowly add flour on low until combined. Scrape sides and mix on med/low until smooth.

Add:
2 cups chocolate chips

Line cookie sheet with parchment paper and spray with flour spray. Bake at 325 for 30-40 minutes.

Fruit Salsa

2010-06-18T07:43:00.001-07:00

Recipe From: All Recipes

This recipe only called for fruit. I added a little purple onion and jalepeno. Serve with cinnamon-sugar pita chips and/or tortilla chips.Ingredients:

2 kiwis (peeled and diced)

2 apples (peeled, cored and diced)
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

Creamy Green Chile Chicken Enchiladas

2010-05-28T06:58:00.000-07:00

Recipe From: My Kitchen Cafe Blog
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.

Filling:
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)

Sauce:
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.

Cashew Chicken

2010-05-28T06:53:00.000-07:00

Recipe From: The Sister's Cafe Blog
Easy and great...just the flavors we likeIngredients:

2-4 chicken breasts cut into pieces)
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.

Marsala Chicken & Mushroom Casserole

2010-05-20T14:11:00.000-07:00

Recipe From: On My Menu Blog via Rachel Ray
This was really good! Can't remember the last time I made a casserole. I used grape juice as the wine substitute.Ingredients:

2 tbsp butter
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.

Bacon-Wrapped Apple BBQ Chicken

2010-05-11T14:59:00.000-07:00

Recipe From: On My Menu Blog
Easy and tasty. Blake loved it!Ingredients:

1/2 c barbecue sauce
2 Granny Smith Apples (peeled, cored and grated)
juice 1 lemon
4 boneless, skinless chicken breast halves
8 slices bacon
salt and pepper

Directions:
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.

Hostess Cupcakes

2010-05-05T15:49:00.000-07:00

Recipe From: Taste Buds
These were tasty and easy...just like Hostess!

1 devil's food cake mix

filling:
8 Tbsp butter (room temp)
1 1/2 cups marshmallow cream
1/2 tsp vanilla
granulated sugar (to taste)

icing:
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.

Strawberry Cream Puff Cake

2010-04-28T08:16:00.000-07:00

Recipe From: My Kitchen Cafe

Cream Puff Base:
5 tbsp butter
2/3 cup water
1 tbsp sugar
2/3 cup flour
3 eggs

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.

Lemon Cream Chicken & Mushrooms

2010-04-24T16:33:00.000-07:00

Recipe From: The Kitchen CafeIngredients:

1/2 cup flour

1/2 tsp salt and pepper
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.

Creamy Cranberry Dressing

2010-04-09T07:58:00.000-07:00

Recipe From: The Recipe Club Blog

Ingredients:
1 cup sugar or splenda

2 tsp dry mustard
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.

Salad #1

fresh baby spinach
sliced fresh mushrooms
roasted & salted shelled sunflower seeds
grated mozzarella cheese
sweetened dried cranberries

Salad #2

spring mix lettuce
red grapes, halved
crumbled Gorgonzola cheese
roasted shelled pistachios
sweetened dried cranberries

Fresh Fruit Bruschetta

2010-04-05T20:38:00.000-07:00

Recipe From: Our Best Bites

We had this as an appetizer for Easter Dinner.
It was really easy and super yummy!

1 baguette (sliced)
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.

Scalloped Potatoes

2010-04-04T17:33:00.000-07:00

Recipe From: Food Network

This went perfect with our Easter Dinner of honey-baked ham, spinach-strawberry salad, rolls and fresh fruit brushetta. Michelle and Melissa get full credit on this one!Ingredients:

2 garlic cloves (smashed)
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.

Chicken Enchiladas with Roasted Tomatillo Salsa

2010-03-31T17:22:00.001-07:00

Recipe From: The Sisters' Cafe
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.

Roasted Tomatillo Salsa:
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)

Enchiladas:
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.

Tortellini Tomato Soup

2010-03-31T17:16:00.001-07:00

Recipe From: Favorite Family Recipe Blog

Yummy and oh, so easy! Served 6 perfectly...to the last drop.

Ingredients:
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.

Cheesecake Brownies

2010-03-04T13:52:00.001-08:00

Recipe From: My Kitchen Cafe

I love brownies. These were a bit of work, but super yummy.

Ingredients:
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.

Artichoke Hearts & Tomato Pasta

2010-03-04T13:44:00.000-08:00

Recipe From: The Pioneer Woman

I changed this up a little and added chicken.

Ingredients
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.

Mushroom Enchiladas with Cilantro Cream Sauce

2010-03-03T18:24:00.000-08:00

Recipe From: Recipe Zaar

This called for spinach, but I used chicken in it's place...so the last 2 ingredients are optional.

Ingredients
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.

Spicy Orange Garlic Shrimp

2010-03-03T18:14:00.000-08:00

Recipe From: The Pioneer Woman

I doubled the sauce (and thickened it a bit) then we served over rice with salad and sugar snap peas.

Ingredients:

1 lb Shrimp (peeled and deveined)
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.

Molten Lava Chocolate Cakes

2010-02-24T09:46:00.001-08:00

Recipe From: Matina Roberts via Ghiradelli

We always eat these every night while on a cruise ship...finally I have a recipe!

Filling Ingredients:

2oz semi-sweet chocolate chips
1/4 cup heavy cream (sometimes I use milk)

Cake Ingredients:
4oz dark chocolate bar
1 stick unsalted butter
2 eggs
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.

Cashew, Pineapple & Pork Stir Fry

2010-02-19T06:47:00.000-08:00

Recipe From: Our Best Bites Website

We got a fresh pineapple from Harry and David's in the mail today, which went perfect with this dish.

2 tbsp cornstarch (divided)
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.

Sweet & Spicy Shrimp

2010-02-10T18:00:00.000-08:00

Recipe Inspired By: Our Best Bites Website
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
fresh-squeezed lime
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.

Blackberry Bread Pudding

2010-01-27T13:02:00.000-08:00

Recipe From: The Sister's Cafe

YUMMY! Really, really yummy! I used blackberries instead of raspberries and half&half instead of cream and halved the recipe. The below makes an 8x8 pan.

Cream Mix

1/2 - 3/4 loaf of white bread (the cheap stuff)

1/2 quart half and half

1 1/2 cups sugar

1/2 egg

1/2 tsp vanilla

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.

Fruit Filling
1 1/2 cups frozen blackberries

1/2 cup sugar

1/4 cup apple juice

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.

Vanilla Sauce
2/3 cup butter

2 1/2 tablespoons flour

1 1/2 cups half and half
1 tsp vanilla

half of 1/3 cup sugar

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.

Spicy Orange Beef & Broccoli

2010-01-14T11:43:00.000-08:00

Recipe From: Argo Cornstarch Cookbook

I doubled the sauce recipe to have extra.

Ingredients:

12 oz flank or sirloin steak (pound to tenderize and cut across grain into thin strips)
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
broccoli
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.

Chicken & Black Bean Enchiladas

2010-01-14T11:35:00.000-08:00

Recipe From: Jasmin Adams
I loved these! Not so much an enchilada, but for me...the perfect bite burrito.

Ingredients:
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.

Cranberry Pot Roast

2010-01-08T12:54:00.000-08:00

Recipe From: Dieters Cook Book

This was so delicious! I made it in the crock pot vs the oven.

Ingredients:
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.

Pasta with Rosemary Shrimp Scampi

2010-01-08T12:06:00.000-08:00

Recipe From: Martha Stewart
Easy and good flavors.

Ingredients
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.

Chocolate Swirl Cookies

2009-12-21T16:00:00.000-08:00

Recipe From: Kristin Knies

Last year for Christmas, the Knies gave us a cookie jar of ingredients. I completely forgot about it until this year! We made them yesterday and loved them. They taste like brownie bites! Yummy!

Ingredients:
2 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup cocoa
1/4 tsp cinnamon
3/4 cup sugar
3/4 cup evaporate cane juice (sugar)
3/4 cup swirled chocolate chips
3/4 cup butter (melted and cooled)
3 eggs
1 tsp vanilla

In a large bowl combine melted and cooled butter with 3 eggs and vanilla extract. Stir in contents of jar (dry ingredients). Drop dough by rounded tablespoons onto baking sheets. Bake at 350 for 13-14 minutes. Cool on cookie sheet for 1 minute before transfer to wire rack.

Szechwan Chicken & Shrimp

2009-12-17T11:52:00.000-08:00

Recipe From: Argo Cornstarch Cookbook

We used a bunch of different colored peppers...really good!

Ingredients:
8 oz chicken (cut into strips)
8 oz large, raw shrimp (peeled & deveined)
2 tbsp cornstarch (divided)
1 tbsp ginger (minced)
2 cloves garlic (minced)
1/2 tsp crushed red pepper
1/2 cup chicken broth
2 tbsp rice wine vinegar
2 tbsp oyster sauce
2 tbsp sugar
2 tbsp corn oil
1-3 green, red, orange or yellow bell peppers (cut into thin strips)
1/2 cup peanuts

Toss chicken and shrimp in medium bowl with 1 tbsp cornstarch, ginger, garlic and crushed red pepper. Coat lightly and set aside. Mix chicken broth, vinegar, oyster sauce, sugar and remaining 1 tbsp cornstarch in a small bowl, set aside. Heat oil in skillet. Add chicken and shrimp mixture and stir-fry for 2-3 minutes or until chicken is no longer pink. Add pepper strips and stir-fry 2 minutes. Add peanuts and stir-fry 1 minute. Stir chicken broth mixture until blended, then pour into skillet. Stirring constantly, bring to a boil for 1 minute. Serve with rice.

Beef Enchiladas

2009-12-17T11:45:00.000-08:00

Recipe From: Pioneer Woman

For The Sauce:
1 tbsp Canola Oil
1 tbsp Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
½ tsp Salt
½ tsp Ground Black Pepper
2 tbsp Chopped Cilantro

For The Meat:
1-½ lb Ground Beef
1 Medium Onion (Finely Diced)
2 cans (4 Ounce) Diced Green Chilies
½ tsp Salt

For The Tortillas:
10 whole (to 14) Corn Tortillas
½ cups Canola Oil

To Assemble:
3 cups Grated Sharp Cheddar Cheese
½ cup Black Olives (chopped)
1 cup Green Onions (chopped)
½ cup Cilantro (chopped)

In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes. Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside. Heat 1/2 cup canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried. Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese. Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving

Caramel Popcorn Balls

2009-12-07T13:31:00.000-08:00

Recipe From: can't remember!

So yummy. Can also be used to make carmael applesIngredients:

3 Bags Popped Popcorn (I used Kettle Corn 98% fat free)
1 1/4 cup brown sugar (packed)
1/2 cup corn syrup
1/4 cup butter
1/2 can sweetened condensed milk
few drops vanilla

Pop popcorn. Pour into a bowl and make sure no kernels get in. In a saucepan, bring brown sugar and corn syrup to a boil, stirring constantly. Add butter, cooking until completely melted. Add sweetened condensed milk and vanilla, bring to a boil. Boil for at least 3 1/2 minutes, stirring constantly. When it is ready, immediately take the caramel off direct heat and pour over popcorn. Toss until coated. Butter your hands and make balls. Place on parchment paper.

Crepes

2009-11-11T14:39:00.000-08:00

Recipe From: Can't remember!

These were so yummy. We served with strawberries, melted chocolate and powdered sugar.

Ingredients:
4 large eggs
1 cup whole milk (3/4 cup skim milk + 1/4 cup heavy cream)
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon sea salt
3 tablespoons unsalted butter (melted and cooled)
1 1/4 cup all purpose flour

In a blender, add the eggs, milk (or milk and cream), sugar, sea salt and vanilla. Blend on low speed for 10 seconds or until thoroughly combined but not too frothy. Add the butter while the motor is running on low speed to combine. Turn off the blender and remove the lid. Add the flour all at once, replace the lid and process on low for 10 seconds. Turn off the blender, remove the lid and using a rubber spatula, scrape down the sides of the blender pitcher to get any stray bits of flour that need to be mixed in. Replace the lid and process the mixture on low speed for a few seconds more until a little frothy, but mostly smooth batter comes together. Set the mixture in the fridge, still covered, while your griddle heats. The batter should be allowed to refrigerate for at least 15 minutes, 30 minutes if you can wait that long.

Using a large nonstick griddle, heat the griddle over medium high heat to about 350 degrees F. Once the griddle is hot (after the batter has had a chance to rest) lightly butter the surface and using a clean paper towel, wipe away if there is too much excess. Remove the rested batter from the refrigerator and stir it a few times with the rubber spatula. Using a small measuring cup or ladle, pour a scant 1/4 cup of batter out onto the surface of the griddle and use the back of a metal spoon to gently swirl the batter out into a thin circle very lightly. This takes a little practice, but once you've practiced on a couple, you'll be more comfortable with it. The batter should be thin enough that the edges start to bubble almost immediately. Depending on the size of your griddle, you should be able to do two or even three at a time on the griddle. Allow the crepe to cook on the first side for approximately 1 to 1 1/2 minutes or until golden. Using a thin metal spatula, flip the crepe gently and allow to cook about 1 minute more. Remove the cooked crepe from the griddle and stack on a plate or serve as you go.

Makes 12-15 crepes (approx 7 inches across).

Pumpkin Chocolate Chip Cookies

2009-10-30T05:40:00.000-07:00

Recipe From: Joy the Baker

Ingredients:
2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp ground cloves
2 eggs
1 cup sugar
1/2 cup canola oil
1 cup canned pumpkin
1 tsp vanilla extract
1 cup chocolate chips

Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper.

Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.

Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. Use a thin metal spatula to smooth and flatten the rounds.

Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

Dust the cooled cookies lightly with powdered sugar, if desired. Will keep up to 4 days in air tight container.

Sugar Cookies & Frosting

2009-10-28T11:33:00.000-07:00

Recipe From: Kristi Johnson
Yummy!

Frosting Recipe:
4 cups powdered sugar
1 stick butter
5 tbsp milk
1 tsp vanilla
Food coloring

In large mixing bowl, cream together butter and sugar until smooth. Slowly add in milk and vanilla extract using an electric mixer. Mix until stiff and smooth, takes 4-5 minutes. Stir in food coloring until you get the desired color.

Sugar Cookie Recipe:

Cream together:
1 cup sugar
1 1/2 eggs
1 stick butter or margarine
1 tsp vanilla
1 tsp almond extract

Add to creamed mixture:
1/2 tsp baking soda
2 tsp baking powder
1/4 tsp salt
3-4 cups flour
1/2 cup milk

Chill dough until firm. Roll dough out into a large circle.Cut into shapes using festive cookie cutters. Bake at 350 for 8 minutes
(until set around the edges, but not browned). Frost and decorate and enjoy!

Ginger Beef

2009-10-26T12:11:00.000-07:00

Recipe From: Blog Chef
I used the fryer and thought it was too heavy. Next time, I'll just stir fry.

Ingredients:
1lb sirloin steak (sliced into thin strips)
¾ cup cornstarch
½ cup water
2 eggs
1 large carrot (julienned)
3 green onions (chopped)
¼ cup fresh ginger (minced)
5 garlic cloves (minced)
Canola oil (for frying)
3 tbsp soy sauce
4 tbsp rice vinegar
1 tbsp sesame oil
½ cup sugar
3 tsp crushed red pepper flakes

In a bowl add cornstarch, gradually add water while whisking. Beat eggs into cornstarch/water mixture. Add sliced steak strips and toss to coat. Pour 1 inch of oil into a wok, heat oil to 375 degrees or until oil is hot enough to fry the steak strips. Add a quarter of the steak strips at a time to the wok. Separate with a fork and cook stirring frequently until crispy. Drain on paper towels. Repeat until all the steak is gone (*you can also use a deep fryer for this).

Drain all oil out of the wok except for 1 tablespoon. Add green onion, carrots, ginger and garlic. Stir fry for 30 seconds-1 minute. In a small bowl combine soy sauce, rice vinegar, sesame oil, sugar and red pepper flakes. Add to the wok and bring the mixture to a boil. Add beef, heat thorough and serve.

Chicken & Sausage Gumbo

2009-10-21T12:02:00.000-07:00

Recipe From: Delicious Dishes Blog

Start by making a roux:
2 tbsp butter
2 tbsp flour

On medium high heat, melt them together, whisking the whole time. You want to whisk it until it becomes a light brown color. After it turns a light brown color I add the following:

1 tsp. Dijon mustard
3 Roma tomatoes (blended in the blender with a little water to make them smooth)
2 tsp chili garlic sauce
1 tbsp molasses
1 tsp salt
1 can chicken broth
1 small onion (chopped)
1 green pepper (chopped)
1/4 tsp pepper
2 bay leaves
1 chicken breast (cooked and shredded)
1 turkey sausage (sliced)

Cover and let it simmer for at least 30 minutes to let flavors blend. Serve over cooked rice.

Challah Bread

2009-10-18T11:58:00.000-07:00

Recipe From: The Sister's Cafe
Makes 3 small loaves.

Ingredients:
1 tbsp yeast
1 cup warm water
1/4 cup sugar
1/2 tbsp salt
1/4 cup canola oil
3-4 cups flour
2 large eggs

Add water to mixing bowl. Sprinkle yeast over water. Then sprinkle sugar, then salt. Let proof. Add oil and 1 1/2 cups of flour. Mix together. Add eggs. Mix well. Then add 2 cups of flour. Mix. Add more flour as needed – usually 3/4 to 1 ½ cups more. Hand knead if mixer didn’t knead enough. Let rise at least 1 hour. Separate into 3 large pieces. Divide each piece into three more pieces. Roll into snakes and braid together. Let rise for about 1-2 hours or until almost double in size. Then brush with egg wash (1 egg mixed with 1 Tb water) over bread. Sprinkle with poppy seeds or sesame seeds if you want. Bake at 350° until done (16-18 minutes)

Crock Pot Beef Stew

2009-10-18T11:54:00.000-07:00

Recipe From: The Sister's Cafe
I loved this!

Ingredients:
1 can minestrone soup
1 can tomato soup
1 can water
1 - 1 1/2 lb stew meat
bag of carrots
1 large onion (chopped)
3-4 potatoes (peeled and cut into large chunks)

Combine all ingredients in a crockpot. Cook on low 8-10 hours or high 4-5 hours. Salt and pepper to taste.

Crock Pot Lemon Chicken

2009-10-13T11:50:00.000-07:00

Recipe From: Melissa's Bargain Blog
I either cooked my chicken too long or not long enough...it was really tough. The rice was great and was really good the next day as leftovers for another meal.

Ingredients:
4 tbsp unsalted butter
1 onion (finely chopped)
2 garlic cloves (finely chopped)
2-4 boneless chicken breasts
Salt and pepper
4 cups chicken broth
1/4 cup lemon juice
2 cups long-grain rice
1/4 cup fresh parsley (finely chopped)

Melt 2 Tbsp. butter in a large skillet over medium high heat. Add onion and cook until softened, stirring occasionally, 4 to 5 minutes. Add garlic and cook 1 minute longer. Scrape into slow cooker. Sprinkle chicken with salt. Melt remaining 2 Tbsp. butter in skillet over medium high heat until foaming. Add chicken breast halves and cook until browned, about 2 minutes per side. Transfer to slow cooker. Add 1 cup broth and lemon juice to skillet and bring to a boil, scraping browned bits from bottom of pan. Add to the slow cooker, along with remaining broth, rice and 1 tsp. salt. Stir, cover and cook on low until chicken is cooked through and rice is tender, 2 to 3 hours. Remove chicken, stir parsley into rice and season with salt and pepper.

Spicy Chicken Tacos

2009-10-12T12:24:00.000-07:00

Recipe From: My Kitchen Cafe
I didn't take a picture because we don't eat pretty tacos. It is meat and tortillas...that's it. Blake really liked the flavor.

Ingredients:
3 tablespoons butter
4 garlic cloves (minced)
2 tsp chipotle chilies in adobo sauce (chopped)
1/2 cup orange juice
1 tbsp Worcestershire sauce
3/4 cup fresh cilantro (chopped)
4 chicken breasts
1 tsp yellow mustard
Salt and pepper
flour tortillas

Melt the butter in a large nonstick skillet over medium heat. Add the garlic and chipotle chilies and cook until fragrant, about 30 seconds. Stir in the orange juice, Worcestershire sauce and 1/2 cup chopped cilantro and bring the mixture to a boil. Add the chicken and simmer, covered, over medium-low heat for 12-13 minutes, flipping the chicken halfway through cooking. When the chicken is done cooking, transfer to a plate and tent with foil.

Increase the heat to medium-high and cook the mixture left in the skillet until the liquid is reduced to about 1/4 cup, about 5 minutes. Off the heat, whisk in the yellow mustard. Using 2 forks, shred the chicken into bite-sized pieces and return to the skillet. Add the remaining cilantro to the skillet and toss until well combined. Season with salt and pepper. Serve warm with tortillas topped with lettuce, cheese, tomato, sour cream and avocado.

General Tso's Chicken

2009-10-10T09:27:00.001-07:00

Recipe From: Favorite Family Recipes Blog
I made this once before as a stirfry and it was yuck. Second time around I used a fryer...SO GREAT!

Ingredients:
1 lb chicken breasts (cut into 1" pieces)
vegetable oil (for frying)
1/4 cup sugar
1/4 cup soy sauce
1/4 cup pineapple juice
1/4 cup white distilled vinegar
2 cloves garlic (crushed)
1 tsp fresh ginger (finely grated)
1/4 tsp cayenne pepper
1 tbsp cornstarch (mixed with 3 tbsp water)
4 green onions (sliced)

Dredge chicken in flour and fry in oil until golden brown and crispy. Drain excess oil. Sprinkle cayenne over the chicken and keep warm on low heat. Meanwhile, in a saucepan, combine sauce ingredients (sugar, soy sauce, pineapple juice, vinegar, garlic, and ginger) and heat gently. When sauce is smooth and sugar has dissolved, SLOWLY add cornstarch mixture and stir constantly until sauce has thickened to desired thickness. Pour sauce in the wok and stir to coat chicken. Stir in green onion and hot red pepper flakes (optional). Remove from heat and serve with fried rice.

Ham & Swiss Sliders

2009-10-09T08:55:00.000-07:00

Recipe From: The Recipe Club
The key to these is great rolls.

Ingredients:
24 good white rolls
24 pieces good honey ham
24 small slices swiss cheese
1/3 mayo
1/3 cup miracle whip

Poppy seed sauce:
1 1/2 tbsp poppy seeds
1 1/2 tbsp yellow mustard
1 stick butter (melted)
1/2 tsp onion powder
1/2 tsp Worcestershire sauce

In a small bowl, mix together mayo & miracle whip. Spread into both sides of the center of each roll. Place a slice of ham & a slice of swiss inside of each roll. Close rolls & place into a large baking dish or heavy cookie sheet. place very close together. In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes, or until butter sets slightly. Cover with foil & bake at 350 for 12-15 minutes or until cheese is melted. Uncover & cook for 2 additional minutes. serve warm. Sandwiches can me assembled a day ahead & kept in the fridge ready to bake.

Red Velvet Cake & Cream Cheese Frosting

2009-10-09T08:36:00.001-07:00

Recipe From: Amy Griffeth

For Sam's birthday, she asked for a red cake. Amy sent me this recipe. I made it for the family party. It was good. A few days later, for her friend party, I made cupcakes (using Moist Deluxe cake mix) and it was better! As long as you are making homemade frosting, I say use the box mix!

Cake Ingredients:
2 1/2 cups cake flour
4 tbsp unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
1 cup buttermilk
2 tsp vanilla
1 tsp white vinegar
8 drops red food coloring (I used the whole bottle)
1 1/2 cups sugar
1 stick unsalted butter (room temperature)
2 large eggs (room temperature)

Sift together the cake flour, cocoa powder, baking powder and salt into a bowl. In another bowl, whisk together the buttermilk, vanilla, vinegar and red food coloring. In your KitchenAid bowl, beat the sugar and butter together until light and fluffy (2-3 minutes). Alternate adding the flour mixture and buttermilk mixture (one cup at a time) on low speed until combined. Scrape down the sides as needed.

Divide the batter evenly among 2 round cake pans (cooked with flour spray). Bake at 350 for 20-25 minutes (or until a toothpick inserted intot he center comes out clean). Let cool in the pan for a few minutes, then transfer to a wire rack for 1 hour prior to frosting.Cream Cheese Frosting Ingredients:
1 pkg cream cheese (room temperature)
2 sticks unsalted butter (room temperature)
4 tsp vanilla
5 cups powdered sugar
milk (as needed)

For the frosting: In the KitchenAid bowl, beat cream cheese, butter and vanilla together until light and fluffy (about 2 minutes). Gradually beat in the sugar and mix until thoroughly combined. Scrape down the sides of the bowl as needed. Add milk as needed.

Beef & Broccoli Lo Mein

2009-10-09T08:27:00.000-07:00

Recipe From: Favorite Family Recipes
This took only minutes to make and was really tasty.

Ingredients:
1 pkg pasta (cooked to al dente)
1 tsp sesame oil (I hate, so didn't use)
1 tbsp peanut oil (I used vegetable oil)
1 tbsp fresh ginger (minced)
4 cloves garlic (minced)
3 cups broccoli (chopped)
1 onion (sliced thin)
1 lb steak (cut into strips)
3 tbsp soy sauce
2 tbsp brown sugar
1 tbsp oyster sauce
1 tbsp chili paste
1/2 tsp red pepper flakes (optional)

Cook pasta according to package directions (don't add salt), drain. Combine pasta and sesame oil, tossing well to coat. While pasta cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Add the ginger and garlic; sauté 30 seconds. Add broccoli and onion; sauté 3 minutes. Add steak, and sauté 5 minutes or until done. Add pasta mixture, soy sauce, and remaining ingredients; cook 1 minute or until lo mein is thoroughly heated, stirring constantly.

Winger's Sticky Fingers & Amazing Sauce

2009-10-09T08:23:00.001-07:00

Recipe From: Favorite Family Recipes
This is just like Winger's! I used a fryer and we just had these as an appetizer.

For the sauce:
3 Tbsp. Franks Hot Sauce
3/4 c. brown sugar
2 Tbsp. water

Heat up hot sauce, brown sugar and water in a saucepot until all the sugar dissolves (we actually doubled the recipe and it was the perfect amount for the chicken and for dipping). Covers about 8 sticky fingers. I used frozen breaded chicken fingers and fried them (frozen) for about 4-5 minutes, until crispy and warm. Pour sauce over (or put them in a Tupperware with some of the sauce and shake it up until the chicken is completely covered in sauce).

Green Chili Curry

2009-10-08T15:01:00.000-07:00

Recipe From: My Kitchen Cafe

Ingredients:
2-3 boneless skinless chicken breast halves (sliced into 1/2" strips)
Salt and freshly ground black pepper
1 tbsp olive oil
1 (14-ounce) can coconut milk
1 (4-ounce) can diced green chilies
1 tsp curry powder
1 tsp Garam masala
1 tsp ground cumin
1 cup couscous (cooked according to package directions)
2 tbsp cilantro leaves (chopped)

Season both sides of chicken with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add chicken and cook 2 minutes per side until golden brown. In a medium bowl, whisk together coconut milk, green chilies, curry powder, garam masala, and cumin. Add mixture to chicken and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce reduces slightly. The sauce will be quite runny. To thicken it up a bit, I mixed one teaspoon cornstarch with 2 tablespoons cold water and added it to the sauce and let it simmer for a few minutes to thicken. Serve chicken and green curry sauce over couscous and garnish with cilantro.

Substitute for Garam Masala
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp cinnamon
1/4 tsp cayenne pepper
1/4 tsp crumbled bay leaves
1/8 tsp ground cloves

Naan

2009-10-08T14:06:00.000-07:00

Recipe From: My Kitchen Cafe
I can't believe I actually made this and the taste and texture was perfect!

Ingredients:
2 3/4 cups) all-purpose flour, plus more for dusting
1/2 tsp salt
1 tsp baking powder
2 tsp sugar
2 tsp instant yeast
1 egg
1/2 cup plain yogurt (I used fat-free)
1/2 cup milk

In a bowl, stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients. Increase machine speed to 2 knead (with dough hook) until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.

Put a heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking. Divide the dough into eight pieces and form into teardrop (mine were more like oval) shapes with your hands, about 6 to 8 inches across.

Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes. Remove the naan and lay on a board. Serve warm with a nice curry. (The original recipe says to butter the naan with garlic butter after it comes out of the oven but I did this with the first batch and found it made the bread too greasy for my taste - we much preferred the bread soft and tender without the butter. Follow your tastes and do what you prefer!)

Black and White Bean Dip

2009-10-08T13:53:00.000-07:00

Recipe From: The Sister's Cafe

Ingredients:
1 can of black beans (drained and rinsed)

1 can of Great Northern beans (drained and rinsed)

1 can of shoepeg corn (drained)

1 7oz can of Herdez salsa verde

2 cups of shredded Colby Jack cheese

4-6 roma tomatoes (squeeze out juice, chop)

garlic salt to taste

Avocado (diced)

Preheat oven to 400. Put everything (except for the avocado) in a bowl and mix together. Spray a shallow baking dish with nonstick spray before spooning in the bean mixture. Sprinkle a little cheese on top and pop into the oven. Bake for 10-20 minutes until the cheese is melted and it is all warm and bubbly. Remove from oven and sprinkle with diced avocado and serve with tortilla chips.

Lemon Salmon Linguini

2009-10-04T20:40:00.001-07:00

Recipe From: The Recipe Club Blog

Ingredients:
1 Tbsp butter
1 Tbsp olive oil
1 clove garlic (minced)
1 1/2 cup chicken broth
1 Tbsp fresh basil (chopped)
1 tsp grated lemon zest
3 Tbsp fresh lemon juice
salt & pepper to taste
12 oz. linguine (cooked & drained)
1 lb salmon fillets
1/2 cup half & half or heavy cream

Preheat broiler. Spray broiler pan with non-stick cooking spray. Warm butter & oil in a medium sauce pan over medium heat. Add garlic & cook for 2 minutes. Stir in chicken broth, basil, lemon zest & 2 TBSP lemon juice. Season with salt & pepper. Reduce heat to low & simmer for 5 minutes. Place salmon on the prepared broiling pan. Sprinkle with the remaining 1 TBSP lemon juice. Broil, 4 inches away from heat, for 5 minutes per side, or until frish flakes easily when tested with a fork. Slowly stir half & half into the butter & lemon mix in the sauce pan. Pour half of the sauce over cooked linguine & toss lightly. Place salmon over the pasta & pour the remaining sauce over the top. Serve immediately.

Corn and Avocado Salsa

2009-10-04T20:36:00.000-07:00

Recipe From: The Pioneer Woman
Made this with fajitas for Sam's bday dinner.

Ingredients:
4 ears of sweet corn
1/2 red onion (diced)
2 very firm avocados (diced)
1/2 jalapeno (seeded and finely diced)
1/2 hot chili pepper (seeded and finely diced)
Bunch of cilantro (chopped)
1 lime (juiced)
Salt to taste
1 tablespoon vinegar
1 teaspoon sugar (optional)

Slice kernels off the corn, and combine it with all remaining ingredients in a bowl. Cover and refrigerate before serving.

Sausage, Broccoli & Brown Rice

2009-10-01T13:08:00.000-07:00

Recipe From: Picky Palate
Blake loved this. We used turkey sausage.

3 Tbsp extra virgin olive oil
1 red bell pepper (diced)
1 clove garlic (minced)
1 lb cheese filled chicken sausages (thinly sliced)
4 Cups broccoli florets (steamed)
4 Cups cooked brown rice
1/4 Cup parmesan cheese (grated)
salt and pepper to taste

Heat olive oil into a large skillet over medium heat. Saute bell pepper for 5 minutes or until softened. Stir in garlic; cook for 1 minutes then add chicken slices. Cook for 5 minutes or until chicken is browned on both sides. Add broccoli, rice and parmesan cheese. Cook for 2 minutes or so, then season with salt and pepper.

Honey-Lime Pork Chops

2009-09-21T12:58:00.000-07:00

Recipe From: Melissa's Bargain Blog
Just ok.

Ingredients:
1/2 cup lime juice
1/2 cup soy sauce
2 Tbsp honey
2 minced garlic cloves
6 boneless pork chops

Combine in a ziploc bag and turn to coat. Refrigerate at least 2-3 hours (I usually put them in in the morning and leave them all day). You can either grill or broil them, 6-7 minutes per side.

Sauce:
3/4 cup chicken broth
1 minced garlic clove
1/2 tsp lime juice
dash pepper
1 1/2 tsp honey
1/8 tsp browning sauce

Combine in a small saucepan. Bring to a boil. Combine 2 tsp cornstarch and 2 Tbsp water till smooth. Stir into broth. Return to a boil; cook & stir 1-2 minutes.

Beef & Snow Pea Stirfry

2009-09-09T12:34:00.000-07:00

Recipe From: Favorite Family Recipes Blog
This was so easy! Seriously had dinner ready in about 10 minutes.

Ingredients:
1/3 cup reduced sodium soy sauce
1/3 cup chicken broth
2 cloves garlic (minced)
1 lb boneless beef sirloin steak (cut into 1/8 inch strips)
1 tsp cornstarch
2 cups fresh snow peas
2tsp canola oil

In a small bowl, combine the soy sauce, broth, and garlic. Place beef in a resealable plastic bag with enough sauce to cover. Seal, mix and refrigerate at least 1 hour. To the remaining soy sauce mixture, add cornstarch. Stir until smooth; set aside. In a nonstick skillet, stir-fry snow peas in 2 tsp hot oil for 3-4 minutes or until snow peas are crisp-tender and bright green. Remove and keep warm. Drain and discard marinade from beef. In same skillet, stir-fry beef for 2 minutes. Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Combine with snow peas. Serve over rice.

Baked Chicken Nuggets

2009-09-09T12:29:00.001-07:00

Recipe From: 30 Day Gourmet
We made these today to have a supply in the freezer.

Ingredients:
2 lbs boneless, skinless chicken (cut into bite size pieces)
1 box stuffing
1/4 cup Parmesan cheese
2 eggs

Cut chicken into small bite-sized pieces. Blend stuffing mix (include spice packet if one is included) and Parmesan cheese in blender until fine. Beat eggs in shallow bowl. Dip chicken into egg and then into dry mix. Bake at 425 degrees on greased cookie sheet for 10-15 minutes. Turn nuggets and cook an additional 5 minutes. Freezing and Cooking Directions: Cool chicken and freeze in bags. To serve: Thaw and heat in microwave or oven.

Fuji Apple Chicken Salad

2009-09-08T12:39:00.000-07:00

Recipe From: ???
I did a search on Panera Bread's Fuji Apple Chicken Salad dressing recipes. I made 3 different ones and like this one the best!

Salad Ingredients:
Spring Mix
Rotessirie Chicken (pull into bite-sized pieces)
Gala or Fuji Apples (sliced into bite-sized pieces)
Gorgonzola Cheese
Walnuts (boiled in sugar water for 2 minutes)
Dried Apple Sliced (optional)

Dressing Ingredients:
1/2 cup apple juice concentrate
1/2 cup creme fraiche (I used FF sour cream)
2 tbsp honey

Shake up the dressing in a container and combine the salad. Now that I am trying to lose 5 lbs, I leave off the cheese and walnuts and dried apple slices. I just have spring mix, chicken, freshly sliced apples and a bit of dressing.

Honey Walnut Shrimp

2009-09-05T03:52:00.000-07:00

Recipe From: Blog Chef
Back in my working days, our sales team would often go out to lunch after Monday morning sales meeting. One of our favorites was a hole-in-the-wall Chinese Restaurant. We always order Walnut Shrimp.

Ingredients:
1lb large shrimp (peeled and deveined, with tails removed)
1 cup water
2/3 cup white sugar
½ cup walnuts
4 egg whites
2/3 cup cornstarch
¼ cup mayonnaise
2 tbsp honey
1 tbsp canned sweetened condensed milk
1 cup oil (for frying)

In a small sauce pan mix water and sugar. Bring to a boil and add the walnuts. Boil for 2 minutes, drain and place on a baking sheet to dry. Meanwhile, beat egg whites in a medium bowl until foamy. Stir in cornstarch until it becomes somewhat thick. Dip shrimp into the batter. Heat oil in a deep fryer and fry shrimp in batches in oil until golden brown (about 5 minutes). Drain on paper towels. In a serving bowl, mix mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Add walnuts and serve.

Cornbread Muffins

2009-09-05T03:49:00.000-07:00

Recipe From: Dish Delish Blog

Ingredients:
2 (8 1/2 ounce) boxes Jiffy corn muffin mix
1 (18 ounce) box butter recipe or yellow cake mix
5 eggs
2/3 cup milk
1/2 cup butter (softened)

Directions:
Preheat oven to 350°and mix all dry ingredients. Add remaining ingredients and mix well.
Pour into greased cupcake pans or mini loaf pans. Bake 15 minutes for minis and 20 minutes for cupcakes and 30 minutes for a loaf OR until golden brown on top and a toothpick inserted in the middle comes out clean. Allow to cool slightly in the pan (until pulls away from side a bit). Remove from pan and serve warm.

Mini Meatloafs

2009-09-05T03:43:00.000-07:00

Recipe From: Stephanie's Kitchen Blog

Ingredients:
1 lb. ground beef
1/2 onion (chopped)
1 tbsp Worcestershire sauce
2 eggs (whisked)
2 tablespoons fresh parsley(chopped)
1/4 cup Italian seasoned bread crumbs
1/4 cup Parmesan cheese
1 tbsp tomato paste
salt and pepper
ketchup

In a skillet, add olive oil and onions and cook until onions are soft, about 8 minutes. Add Worcestershire sauce and set aside to cool slightly. In a large bowl, whisk eggs. Add parsley, bread crumbs, cheese, tomato paste, salt and pepper. Mix together until well incorporated. Add ground beef and mix with hands just until combined. Do not overmix. Separate into 4 even patties and shape into loafs. Place on baking sheet (with foil underneath) and cover the tops of the loaves with ketchup. Bake in a 350 degree oven for about 30-40 minutes.

Cinnamon Rolls

2009-08-28T16:56:00.000-07:00

Recipe From: Brittany

We had these when we were up in Utah this Spring. They are the best ever.

Dough Ingredients:
1 cup whole milk (warmed)
2 1/2 tsp Fleishmann's dry active yeast
2 eggs (room temperature, slightly beaten)
1/3 cup unsalted butter (melted)
4 1/2 cups bread flour
1 tsp salt
1/2 cup white sugar

Filling Ingredients:
1 cup brown sugar (packed)
2 1/2 tbsp ground cinnamon
1/3 cup unsalted butter (softened)

Frosting Ingredients:
3oz cream cheese (softened)
1/4 cup unsalted butter (softened)
1 1/2 cups confectioners sugar
1/2 tsp vanilla extract

Warm the milk for about 50 seconds in the microwave and slowly whisk in the yeast and leave on the counter for 5-10 minutes to proof. In a bowl combine flour, salt and sugar. Add the melted butter, eggs (slightly beaten), and then add the milk/yeast mixture last. Turn on the Kitchen-Aid with the dough hook and let it knead for 5 minutes. Heat the oven to 200 degrees and then TURN IT OFF. Cover the dough with a moist towel and put in the oven for around an hour (the dough should almost double in size).

Roll dough into a 16x21 inch rectangle. Spread with 1/3 cup butter. Sprinkle evenly with sugar/cinnamon mixture. Roll up dough starting on the 21 inch side and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover with moist towel and let rise in warm place again until nearly doubled, about 45 minutes to an hour. If preparing the night before, cover and place in refrigerator (allow to sit out for an hour prior to baking). Bake rolls at 350 for 20-25 minutes or until golden brown. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, and vanilla extract. Spread frosting on warm rolls before serving.

Lemon Chicken Pasta

2009-08-26T05:59:00.000-07:00

Recipe From: Taste Buds Blog
I thought the lemon was a bit much.

Ingredients:
1 tbsp olive oil
2 cloves garlic (minced)
1 boneless, skinless chicken breast (sliced)
1 cup frozen baby peas
1 cup frozen carrots
1 1/2 cups chicken broth
6 tbsp non fat cream cheese
1 box farfalle pasta
9 tbsp grated parmesan cheese
1 tsp lemon zest (optional)
1 1/2 tsp salt
1/2 tsp pepper

Heat a large, non stick skillet (med high heat) and add olive oil. Add garlic, saute one minute, being careful not to burn. Add chicken; saute until almost cooked through. Add carrots and peas and saute about 1-2 min. Remove from pan and set aside. Add broth and cream cheese to pan and cook over med high heat until cheese melts, stirring constantly with a wire whisk. Stir in chicken mixture, farfalle, and next four ingredients. Cook about one minute.

Baked Corn Dogs

2009-08-24T11:34:00.000-07:00

Recipe From: Martha Stewart Everyday Food Blog
Sam loves hot dogs. She practically eats one everyday, so when I came across this recipe...it was a must try. We doubled it so we could freeze the extras. It was big, sticky mess making them...but worth it! Turned out a little dry...but Sam will never notice or complain.

Ingredients:
1 1/2 cups all-purpose flour (spooned and leveled)
2/3 cup yellow cornmeal
2 tsp baking powder
2 tsp sugar
1/2 tsp coarse salt
1/4 tsp ground pepper
2/3 cup milk
2 large eggs (lightly beaten)
2 tsp vegetable oil
4 (13 oz) precooked smoked chicken sausages (we used 1 pkg of chicken franks (10) when doubling recipe)

Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Make a well in center; add milk, eggs, and oil. Mix just until combined.

Insert an ice-pop stick into one end of each sausage, leaving a 1 1/2-inch handle. Dust with flour. Tap off excess. :)Using handle, rotate each sausage over bowl as you spoon batter to coat evenly. I used my hands a lot and coated them about 1/2" thick.Place on sheet; bake 5 minutes. Remove from oven. Using a spatula, reapply batter that has slipped onto sheet. Return to oven; bake until golden, 20 minutes. Serve with ketchup and mustard, if desired.

Meatballs

2009-08-24T11:29:00.000-07:00

Recipe From: Taste Buds
I had made these a long time ago and froze a bunch of them. We put them with spaghetti the other night and they were so moist and soft!

Ingredients:
4 lbs lean ground beef
2 eggs (slightly beaten)
1 cup dry Italian bread crumbs
1/2 cup onion (finely chopped)
1 tbsp salt
1 tsp pepper
1 3/4 cup milk
1/4 cup Worchestershire sauce

Combine all ingredients. Blend well. Shape mixture into 1-1/2" balls. Place on ungreased cookie sheet and bake 25-30 minutes until brown. Remove immediately and drain on paper towels. Line on parchment paper on a cookie sheet and place in the freezer for about an hour. Once they are frozen, put in ziploc bags. Freeze and use within 3 months. Makes about 80 meatballs.

Skillet Lasagna

2009-07-31T15:16:00.000-07:00

Recipe From: My Kitchen Cafe

Maybe more work than regular lasagna, but didn't need to turn on the oven...so that's a plus in the summer. I used fresh oregano and basil from the garden.

Ingredients:
3 (14.5 ounce) cans whole peeled tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon olive oil
1 medium onion (minced)
Salt
3 medium garlic cloves (finely minced)
1/8 teaspoon red pepper flakes
1 tablespoon dried basil
1/2 tablespoon dried oregano
1/2 pound ground pork
1/2 pound ground beef
12 curly-edged lasagna noodles (broken into 1 inch lengths)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3/4 cup ricotta cheese

Pulse the tomatoes with their juice in a blender or food processor until they are coarsely ground and no large pieces remain. Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring often, until the onion is softened and translucent, about 5 to 7 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat and cook, breaking apart the meat, until it is lightly browned and no longer pink, 5 to 6 minutes. Scatter the broken lasagna noodles over the meat and then pour in the ground tomatoes and tomato sauce over the pasta. Stir in the basil and oregano. Cover, increase the heat to medium-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, about 20 minutes.

Off the heat, stir in half the mozzarella and half of the parmesan. Dot heaping tablespoons of the ricotta over the noodles, then sprinkle with the remaining mozzarella and parmesan. Cover and let stand off the heat until the cheese melts, 2 to 4 minutes. Serve.

Citrus Salmon & Ginger Snap Peas

2009-07-31T15:07:00.000-07:00

Recipe From: Taste and Tell Blog

This was so easy! The sugar snap peas were our favorite.

Ingredients:
4 salmon fillets, skin removed
salt and fresh ground pepper
1/3 cup orange marmalade
1 green onion (sliced)
1 teaspoon dry white wine (chicken broth)
1/2 teaspoon fresh ground ginger
1/2 teaspoon Dijon-style mustard
1 clove garlic (minced)
1/8 teaspoon cayenne pepper
1/8 teaspoon five-spice powder
2 tablespoons sliced or slivered almonds (toasted)

Preheat oven to 450F. Rinse fish, and pat dry with a paper towel. Sprinkle fish with salt and pepper. Place in a shallow baking dish; set aside. In a small bowl, stir together marmalade, green onion, wine, ginger, mustard, garlic, cayenne pepper, and five-spice powder. Spoon mixture over fish. Bake for 4 to 6 minutes per 1/2 inch thickness of fish, or until fish flakes easily when tested with a fork. Sprinkle individual servings with almonds.

Gingery Sugar Snap Peas
3 cups fresh sugar snap peas
1 tablespoon butter
1 tablespoon orange marmalade
dash of ground ginger
dash of black pepper

Remove strings and tips from sugar snap peas. In a covered medium saucepan, cook peas in a small about of boiling salted water for 2 to 4 minutes, or until crisp-tender. Drain well; set aside. In the same saucepan, melt butter over low heat. Stir in marmalade, soy sauce, ginger and pepper. Return peas to the saucepan, stirring to coat.

Parmesan Rosettes
1 11-ounce package (12) refrigerated breadsticks
3 tablespoons grated Parmesan or Romano cheese
1 teaspoon sesame seeds
1/2 teaspoon dried Italian seasoning, crushed
1/4 teaspoon garlic powder
2 tablespoons butter, melted

Preheat oven to 375F. Separate breadsticks and uncoil into 12 pieces. On a lightly floured surface, roll each piece into a 12-inch long rope. Tie each rope in a loose knot, leaving 2 long ends. Tuck the top end of the rope under roll. Bring bottom end up and tuck into the center of the roll. In a shallow dish, combine Parmesan cheese, sesame seeds, Italian seasoning and garlic powder. Brush top and sides of each knot with the melted butter. Carefully dip the top and sides of each rosette into the cheese mixture. Place rosettes 2 to 3 inches apart on an ungreased baking sheet. Bake for about 15 minutes or until golden. Serve warm.

'Perfectly Chocolate' Chocolate Cake

2009-07-31T14:56:00.000-07:00

Recipe From: Hershey's

Melissa made this for craft & bake day. It was Ray's 33rd birthday.

Cake Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling waterHeat oven to 350°F. Grease and flour two 9-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting. CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Triple Berry Crumble Cake

2009-07-21T14:14:00.001-07:00

Recipe From: The Sisters Cafe

Great flavor! Tastes better after it has sat for awhile. We used fresh strawberries, blackberries and raspberries.

Cake Ingredients:
2 cups flour
2 1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter
3/4 cup sugar
1 egg
1/2 cup milk

Toppings and Crumble:
2 cups fresh berries
1/2 cup flour
1/2 cup sugar
1/2 tsp ground cinnamon
1/4 cup butter

In a medium bowl combine the 2 cups flour, baking powder, and salt; set aside. In a KitchenAid beat butter on medium speed for 30 seconds. Add the 3/4 cup sugar and beat on med-high until light and fluffy. Add egg, beat well. Add flour mixture and milk alternately to beaten egg mixture, beating until smooth after each addition. Spoon batter into an 8x8 pan (greased).Sprinkle with berries. Or just dump them on! "Is that pretty, Mama?"In another bowl combine the 1/2 cup flour, 1/2 cup sugar, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle over berries. Bake in a 350 degree oven for 50-60 minutes. This time, Sam was concentrating and really sprinkling.

Parmesan Paprika Chicken

2009-07-21T14:11:00.001-07:00

Recipe From: Favorite Family Recipes

Ingredients:
4 boneless skinless chicken breasts
1/2 cup Parmesan cheese
1 1/2 cup Italian bread crumbs
1 cube melted butter
Paprika

Combine Parmesan cheese with breadcrumbs. Dip chicken breast in melted butter. Roll in crumb mixture until completely coated. Place in baking dish and sprinkle with paprika. Bake uncovered for 25-30 minutes @ 375 degrees.

Mongolian Beef

2009-07-21T07:57:00.001-07:00

Recipe From: Favorite Family Recipes
Loved the sauce. Amazing what sugar can do.

Ingredients:
2 tbsp vegetable oil
2 tsp ginger (minced)
2 tbsp garlic (minced)
1 cup soy sauce
1 cup water
1 cup brown sugar (packed)
1 lb flank steaks
½ cup cornstarch
3 large green onions
1 red bell pepper
1 lb broccoli crowns

Slice the flank steak against the grain into 1/4 inch slices. Tilt the blade of your knife at about a 45 degree angle to the top of the steak so you get wider cuts. Dip the steak pieces into cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit about 10 min. so the cornstarch sticks. As the beef sits, heat oil in a wok (or skillet). Add the beef to the oil and saute for just 2 minutes, or until beef just begins to darken on the edges. Remove and set aside.

Make the sauce by heating oil in a medium saucepan over medium/low heat. Don’t get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to medium and boil the sauce 2-3 minutes or until sauce thickens a little a bit. Continue to simmer. Thicken the sauce with a cornstarch-water mixture to desired thickness. Add meat, green onions, red bell peppers and broccoli. Cover and allow vegetables to cook to desired crispness. Serve it over rice with remaining green onions as a garnish.

Shrimp Stir Fry with Snow Peas & Coconut Curry Sauce

2009-07-19T19:32:00.000-07:00

Recipe from My Kitchen Cafe

Next time I would delete the bean sprouts...I think they brought the wrong texture.

Stir Fry Ingredients:
1 recipe Coconut-Curry sauce (below)
1 pound shrimp (peeled and deveined)
2 tsp soy sauce
2 tbsp vegetable oil
1 bell pepper (cored, seeded, and sliced)
8 ounces snow peas (strings removed)
1 cup bean sprouts (would delete)
3 garlic cloves (minced)
1 tbsp fresh ginger (grated)

Coconut Curry Sauce Ingredients:
1 can coconut milk (I used reduced fat)
1 1/2 tbsp fish sauce
1-2 teaspoons red curry paste
2 tsp light brown sugar
2 tsp cornstarch

Combine the sauce ingredients in medium bowl and set aside.

Toss the shrimp with soy sauce. Heat 2 teaspoons of oil in a 12-inch nonstick skillet over medium heat until shimmering. Add shrimp and cook, stirring occasionally and breaking up any clumps, until curled and lightly browned, about 1 1/2 minutes. Transfer the shrimp to a clean bowl.

Add 1 more tablespoon of oil to the pan and return to medium heat until shimmering. Add bell pepper and cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in snow peas and bean sprouts and cook for one more minute.

Clear the center of the pan and add remaining 1 teaspoon oil, garlic and ginger. Cook, mashing garlic mixture into the pan with the back of a spatula, until fragrant, about 30 seconds. Whisk sauce to recombine and add to pan, bringing to a simmer. Cook until the sauce thickens, 1 to 2 minutes. Add additional cornstarch/water mixture to get desired thickness. Stir in cooked shrimp. Serve immediately.

Sage Pork Chops

2009-07-19T19:30:00.000-07:00

Recipe From: Martha Stewart Food Everyday
I forgot to take a picture. This was really good and I used fresh sage from the garden.

Ingredients:
2 boneless pork loin chops
Coarse salt and ground pepper
1 tbsp olive oil
1 tbsp butter
1 medium shallot (minced)
1 tsp fresh sage (chopped)
1/4 tsp dried thyme leaves
1/2 cup chicken broth

Season pork generously with salt and pepper. In a large skillet, heat oil and butter over medium; add pork. Cook until browned and opaque throughout, 3 to 4 minutes per side. Transfer to a plate, and cover loosely with aluminum foil to keep warm.

To make the sauce: Add shallot to skillet; cook over medium, stirring until softened, 1 to 2 minutes. Add sage, thyme, and wine. Simmer until sauce is reduced to about 1/3 cup, 2 to 3 minutes; stir in any accumulated juices from plate with meat. Transfer chops to plates, drizzle with sauce.

Watermelon Strawberry Sorbet

2009-07-12T13:45:00.000-07:00

Recipe From: Netts Nook
Not quite sweet enough...maybe double the sugar and delete the honey.Ingredients:

1 cup water

1/4 sugar
1/4 honey
2 cups seedless watermelon (cubed)
2 cups fresh strawberries (hulled)
1 tbsp fresh mint (minced)

In a small heavy saucepan, bring the water and sugar and honey to a boil. Cook and stir until sugar is dissolved. Remove from the heat; cool slightly.

Place the watermelon and strawberries in a blender or food processor; add sugar syrup. Cover and process for 2-3 minutes or until smooth. Strain and discard seeds and pulp. Transfer puree to a 13 in.x9-in. x 2-in. dish. Freeze for 1 hour or until edges begin to firm.

Stir in mint. Freeze 2 hours longer or until firm. Just before serving, transfer to a blender or food processor; cover and process for 2-3 minutes or until smooth.

Skillet Chicken Pasta

2009-07-12T13:37:00.001-07:00

Recipe From: My Kitchen Cafe
The lemon juice as a last step was a bit too much.

Ingredients:
1 chicken breasts (sliced to shape of pasta)
salt and pepper
3 tbsp oil
1 medium onion (minced)
4 medium cloves garlic (minced)
1 tbsp fresh oregano (minced)
1/4 tsp red pepper flakes
1 box pasta (I used a 13.5 oz mini penne)
4 1/4 cups water
2 1/2 cups low-sodium chicken broth
4-5 cups broccoli florets (I used a 14oz pre-cut bag)
1/2 cup oil-packed sun-dried tomatoes (rinsed and chopped coarse)
3/4 cup heavy cream (I only used half)
3/4 cup grated Parmesan cheese (I only used half)
1/2 - 1 1/2 tbsp fresh lemon juice

Season the chicken with salt and pepper. Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1 to 2 minutes longer. Transfer the chicken to a clean bowl and set aside.

Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.

Add the pasta, 3 cups of the water, and the broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes, stirring occasionally.

Add the broccoli, sun-dried tomatoes, and the remaining 1 1/4 cups water. Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 2-3 minutes.

Uncover and return the heat to medium-high. Stir in the cream, parmesan, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste.

Chinese Honey Chicken Stirfry

2009-07-12T13:28:00.000-07:00

Recipe From: Blog Chef
The recipe calls for the chicken to be deep fried. In an effort to be healthier, we turned this into a stirfry and added vegetables.Ingredients:

1 chicken breast (cut into 1” chunks)
Oil (for deep frying)
Sugar Snap Pea Stirfry Frozen Vegetables

Batter-
4 tablespoons cornstarch
¼ cup flour
1 teaspoon baking powder
½ cup water
½ tsp salt
1 egg
1 egg white

Sauce-
1 ½ tbsp oil
2 tsp ginger (minced)
3 tbsp garlic (minced)
1 tsp salt
3 tbsp honey
1 tsp rice wine vinegar
½ cup water
1 tsp cornstarch (mixed with 1 tsp water)
Sesame seeds (for garnish)

If deep frying: In a large bowl mix all batter ingredients together until smooth. Cover and allow the batter to site for at least 30 minutes. Add the chicken to the batter tossing to coat. Heat a deep fryer to 350 degrees. Fry chicken bits in patches for 2 minutes or until batter becomes firm. Drain on paper towels.

If stir frying: Slice chicken to desired shape. Saute in pan until partially brown yet still slightly pink. Remove chicken from pan and set aside.

To make the sauce: Heat 1 ½ tbsp of oil in your wok. Add garlic and ginger and stir fry for 30 seconds. Add salt, honey, vinegar, and water. Mix well. Combine 1 tsp of water with 1 tsp of cornstarch. Add to the sauce and Simmer for 2 minutes. Add a bag of frozen vegetables and the partially cooked chicken. Cover and allow veggies to get tender. Serve with white rice and garnish with sesame seeds.

Turkey Cranberry Meatloaf

2009-07-12T13:24:00.000-07:00

Recipe From: Katy Freezer Meals

Although I think ground turkey can be a little greasy, this had a good flavor.

Ingredients:
1 egg
1/2 cup chicken flavored stuffing mix
3/4 cup whole cranberry sauce (divided)
1/4 tsp salt
1/8 tsp pepper
1 lb ground turkey

Mix egg, stuffing, and 1/4 cup of cranberry sauce. Add salt, pepper, and turkey and mix well. Bake meatloaf in loaf pan at 350 degrees uncovered for 55-65 minutes. Heat sauce in microwave and pour on loaf during last 15 minutes of cooking.

Lemon-Sugar Crusted Blueberry Muffins

2009-07-09T12:59:00.000-07:00

Recipe From: My Kitchen Cafe Blog
Aunt Melissa came over for baking day and picked out our recipe. We don't get a beauty award for these muffins...we refuse to show the "right out of the oven photo." The lemon-sugar on top is the best part...although it didn't quite crust like it was supposed to.

Ingredients:
2 cups blueberries (fresh)
1 1/8 cups plus 1 teaspoon sugar
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1 tsp salt
2 large eggs
4 tbsp butter (melted and cooled slightly)
1/4 cup oil
1 cup buttermilk
1 1/2 tsp vanilla extract

Lemon-Sugar Topping:
1/3 cup sugar
zest from one lemon

For the topping, stir together sugar and lemon zest in a small bowl and set aside.

For the muffins, adjust an oven rack to the middle position and preheat oven to 375 degrees. Spray a standard muffin tin with nonstick cooking spray. Rinse one cup berries under cold water and spread on a double layer of paper towels to dry well. Bring remaining one cup berries and 1 teaspoon sugar to simmer in a small saucepan over medium heat. Cook, mashing berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened and reduced to about 1/3 cup, about 6-8 minutes. Transfer to a small bowl and cool to room temperature, about 10 to 15 minutes.

Whisk the flour, baking powder, and salt together in a large bowl. Toss the berries that have dried on the paper towels in with the flour mixture. In another bowl, whisk remaining 1 1/8 cups sugar and eggs together until thick, about 45 seconds. Slowly whisk in the butter and oil until combined. Whisk in the buttermilk and vanilla until combined. Using a rubber spatula, fold egg mixture into flour mixture until just moistened. The batter will be lumpy with a few dry spots of flour - don't overmix. Using ice cream scoop or large spoon, divide the batter equally among prepared muffin cups (batter should completely fill the cups). Spoon a teaspoon of cooked berry mixture into the center of each mound of batter. Using a skewer (or a chopstick), gently swirl the berry filling into the batter using a figure eight motion. Sprinkle lemon sugar evenly over the muffins.Bake until the top of the muffins are golden and just firm, 17-18 minutes. Cool muffins in the muffin tin for 5 minutes, then transfer to a wire rack and cool 5 minutes before serving.

Parmesan-Crusted Fish

2009-07-01T14:57:00.000-07:00

Recipe From: Favorite Family Recipes Blog

I didn't have tilapia, but something called Bala Swai (?)...it must have been on sale.

Ingredients:
1-2 lbs tilapia fillets
1/2 cup Parmesan cheese
1/2 cup Panko bread crumbs (I didn't use this)
1/4 cup butter (softened)
3 tbsp low-fat mayonnaise
2 tbsp lemon juice
1 tsp fresh basil (chopped)
1/4 tsp ground black pepper
1/8 tsp onion powder
1/8 tsp celery salt
1/4 tsp garlic powder
1/8 tsp red pepper flakes
dash paprika
parsley

Preheat your oven's broiler. Line pan with aluminum foil. In a small bowl, mix together the Parmesan cheese, Panko bread crumbs, butter, mayonnaise and lemon juice. Add basil, pepper, onion powder, garlic powder, red pepper flakes and celery salt to taste. Mix well and set aside. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and pat about 3 Tbsp of the Parmesan cheese mixture on the top side of each fillet. Sprinkle with paprika and parsley. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork.

Crockpot Pork Sammies

2009-06-27T06:15:00.000-07:00

Recipe From: Melissa's Bargain Blog
It has been so hot lately! I don't like using the oven because it heats up the house, so the crock pot has been the way to go. This pork was really good and Sam will eat just about anything on bread/rolls.

Ingredients
2-3 lbs boneless pork roast (I used a pork loin)
2 onions (chopped)
18 oz bottle BBQ sauce (of your choice)
1/4 cup honey
dollar rolls

Place meat in slow cooker. Add onions, BBQ sauce and honey. Cover and cook on low for 6-8 hours. At that time the pork should break apart easily and shred with a couple of forks. After you shred it. Serve it plain or toast the rolls open faced with provolone cheese and mayo in a 350 degree oven for about 5-6 minutes before adding the pork and serving.

Fresh Strawberry Pie

2009-06-27T06:07:00.000-07:00

Recipe From: Stephanie's Kitchen Blog
I love fresh fruit pies! This is a great recipe! Pie Ingredients:

1 graham cracker crust pie shell (see below)
2 pints fresh strawberries
3/4 cup white sugar
1 1/2 tbsp cornstarch
1 cup boiling water
3 tbsp strawberry Jello gelatin

Mix together the sugar and corn starch (make sure to blend corn starch in completely). Add to saucepan of boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix and stir until smooth. Let mixture cool to room temperature. Place strawberries in pie shell (position berries with points facing up). Pour cooled gel mixture over strawberries. Refrigerate until set. Serve with whipped cream, if desired.

Graham Cracker Crust:
1 1/2 cups finely ground graham cracker crumbs
1/3 cup granulated sugar
1/2 cup butter (melted)

Mix graham cracker crumbs, sugar, melted butter until well blended . Press mixture into an 8 or 9 inch pie plate. Bake at 375 degrees for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.

Banana Applesauce Bread

2009-06-27T06:00:00.000-07:00

Recipe From: Katy 3rd Ward Cookbook

I've never tried subsituting applesauce for butter...but it is a great way to make banana bread healthier. I didn't particularly like it right out of the oven, but the next day I couldn't stop eating it!Ingredients:

1 cup sugar
2 eggs
2 bananas (mashed)
1/2 cup applesauce
2 tbsp milk
1/2 tsp nutmeg
2 cups flour
1 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda

Mix sugar, eggs, bananas, applesauce, milk and nutmeg in a large mixing bowl until thoroughly blended. Stir in flour, salt, baking powder & baking soda. Pour into greased loaf pan. Bake for 35 minutes at 350, then reduce heat to 325 for 25 minutes or until toothpick comes out clean. Let cool 10 minutes and remove from pan. If making mini muffins bake at 350 for 13-15 minutes.

Crockpot Cream Cheese Chicken

2009-06-27T05:48:00.000-07:00

Recipe From: Our Recipe Club Blog

Not a great picture or a great recipe, but it is tasty and reminds Blake of his family's chicken and rice meal.

Ingredients:
4-6 Boneless, skinless chicken breasts
8 oz cream cheese (at room temperature)
2 cans of Cream of Chicken soup
1 pkg dry Italian seasoning (sometimes I use onion soup mix)

Mix cream cheese, soup, and seasoning. Place in crock pot (spray the sides and bottom of crock pot with cooking spray so the mixture won't stick and burn). Add chicken. Cook on LOW for 4+ hours (add more time for frozen chicken). Stir throughout cooking to mix, and keep the edges from burning. Chicken is ready when it can be shredded easily. Add on top of pasta or sticky rice.

BBQ Pork Ribs

2009-06-22T15:05:00.000-07:00

Recipe from: On My Menu Blog

This was a freezer meal from a swap group. The flavors were really good.

Ingredients:
Boneless Pork Spareribs
1 cup ketchup
2 cup water
1/4 cup brown sugar
1/4 cup Worcestershire sauce
1/4 cup vinegar
1 tsp salt
1 tsp celery salt
1 tsp chili powder

Mix all ingredients and boil for 3 minutes. Allow to cool. Place ribs in 9X13 baking dish and pour 2 cup of sauce over ribs. Bake at 350° for 1 hour (or 300°-325° for 2-3 hours). Baste ribs while baking.

Crock Pot Mango Chicken

2009-06-22T15:00:00.000-07:00

Recipe From: The Sister's Cafe Blog

This is a recipe that mimicks Rumbi Island's Mango Chicken and Rice. I've never had the original, so I'm not sure what we comparing. It was just ok, but nice because it was in the crock pot.

Ingredients:
4-5 chicken breasts (boneless and skinless)
1 can corn (drained)
1 can black beans (drained and rinsed)
3 cups mango salsa
cumin (to taste)
Lemon Pepper (to taste)

Put chicken breasts in crock pot. Add spices. Cover and cook chicken until tender. Shred chicken on a plate and return to crock pot. Save juices in separate bowl. Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices. Serve over coconut jasmine rice for that Rumbi Island Grill taste. Garnish with cilantro or parsley, if desired.

Rosemary Chicken & Pearl Onions

2009-05-19T13:45:00.000-07:00

Recipe From: Netts Nook Blog

I was really excited for this recipe because it allowed me to finally use the onions and rosemary from my garden. If only the tomatoes would grow, I could have used that fresh too. Super yummy flavor.

Ingredients:
2 chicken breasts (cut into thin strips)
10oz pearl onions
2 tbsp olive oil
1 garlic clove (minced)
1 tomato (peeled, seeded, finely chopped)
2 tbsp flour
1 1/2 cup chicken broth
1/2 tsp fresh rosemary (finely chopped)
3/4 tsp salt
1/4 tsp pepper
nutmeg (just a pinch)

Bring a saucepan 3/4 full of water to a boil. Add the pearl onions and let stand (blanch) for 1 minute. Drain and immerse in cold water for 5 minutes to stop the cooking. Drain again and slip off the skins. Using a small, sharp knife trim away the root and stem ends. Set aside. In another saucepan, heat the olive oil over medium heat. Add the tomato and garlic and cook for about 2 minutes. Sprinkle with the flour and whisk for about 1 minute. Add the broth in a stream, continuing to whisk to keep lumps from forming. Reduce the heat to low and whisk in the chopped rosemary, salt, pepper, and nutmeg. Bring to a boil over high heat, stirring constantly until thickened. Reduce the heat to low and add the pearl onions and the chicken. Simmer until the chicken is opaque throughout, about 4 minutes. Serve immediately, garnished with the rosemary sprigs.

Meatball Sliders

2009-05-12T12:13:00.000-07:00

Recipe From: Taste Buds Blog

These were really easy and fun to eat. More sauce the better.

Ingredients:
18 Meatballs (see recipe below)
18 1 oz rolls
18 slices mozzarella cheese
1/2 jar spaghetti sauce
fresh basil

Make the meatballs (see recipe below). Heat up spaghetti sauce, add meatballs, stirring to coat. Place one meatball on each roll and top with a slice of cheese. Place under broiler or in warm oven until cheese is melted. Top with one fresh basil leaf.

Meatball Recipe:
4 lb Lean ground beef
2 eggs (slightly beaten)
1 cup dry Italian bread crumbs
1/2 cup onion (finely chopped)
1 tbsp salt
1 tsp pepper
1 3/4 cups milk
1/4 cup Worcestershire sauce

Preheat oven to 375°F. Combine all ingredients. Blend well. Shape mixture into 1-1/2" balls. Place on ungreased cookie sheet and bake 25-30 minutes until brown. Remove immediately and drain on paper towels. When cooled put into Ziploc bags. Freeze and use within 3 months. Makes about 80 meatballs.

Shrimp Scampi

2009-04-24T07:36:00.001-07:00

Recipe From: Kitchen Cafe Blog

Ingredients:
Canola/vegetable oil
Salt
6 tbsp butter
5 tbsp olive oil
9 cloves garlic (minced)
1 lb large shrimp (peeled and deveined)
1/2 tsp freshly ground black pepper
1 tbsp salt
1/3 cup parsley (chopped)
grated zest of 1 lemon
1/4 cup lemon juice (freshly squeezed)
1/2 lemon (thinly sliced into rounds)
1/4 tsp red pepper flakes
12 ounces linguine

Drizzle some oil in a large pot of boiling salted water. Add the linguine and cook until al dente, 7-10 minutes. Meanwhile, in another large heavy bottomed pan, melt the butter and olive oil over medium low heat. Add the garlic. Saute for 1 minutes. Don't burn the garlic. Add the shrimp, 1 tablespoon salt and pepper and saute just until shrimp turns pink, five minutes. Remove from heat. Add parsley, lemon zest, lemon juice, lemon slices and red pepper. Toss to combine. Drain pasta and toss with sauce and serve.

Steamed Asparagus with Butter and Lemon
1/2 pound fresh asparagus
Salt and pepper
2-3 tablespoons butter
1 tablespoon (approx.) lemon zest
1 tablespoon (approx.) freshly squeezed lemon juice

Trim washed asparagus by snapping off approximately the bottom two inches of stem. Steam the asparagus for five minutes (I used my simple steamer set in a pan of 2-3 inches of boiling water). Meanwhile, melt butter in a skillet. When asparagus is finished steaming, transfer to skillet and add the lemon zest and lemon juice. Heat through and serve.

Pineapple Meatballs

2009-04-24T07:08:00.000-07:00

Recipe from: Blog Chef

Meatball Ingredients:

2 lbs ground beef or turkey
2 large eggs
½ cup dry breadcrumbs
1 tsp salt
¼ tsp black pepper
1 ½ tsp Worcestershire sauce
¼ tsp garlic powder

Sauce Ingredients:
1 cup brown sugar
3 tbsp cornstarch
1 ¾ cups pineapple juice
¼ cup white vinegar
1 ½ tbsp soy sauce
1 ½ tsp Worcestershire sauce
1 (14 oz) can pineapple tidbits

Pre-heat your oven to 350 degrees. Make the meatballs by combining all meatball ingredients in a large bowl. Mix well and shape into about 1” meatballs. Brown Meatballs in a non-stick frying pan and drain on paper towels (or if you want to save time brown in the oven on a cookie sheet while you’re making the sauce). Make the sauce by combining cornstarch and brown sugar in a sauce pan. Then add 1 ¾ cup pineapple juice and blend until the mixture is smooth. Add vinegar, Worcestershire sauce, soy sauce and stir. Simmer uncovered on medium low until thickened (about 8 minutes - mine only took about 4 minutes to thicken). In a casserole dish pour sauce over meatballs and add pineapple tidbits. Lightly mix meatballs until they are coated with the sauce. Bake in the oven for 30-40 minutes or until fully cooked.

Corn Chowder

2009-04-24T06:53:00.000-07:00

Recipe From: The Sister's Cafe Blog

Ingredients:

2 Tablespoons extra virgin olive oil
2 stalks of celery (finely chopped)
1 medium bell pepper (finely chopped)
1 medium onion (finely chopped)
1 jalapeno (finely chopped, seeds and membrane removed)
1/4 Cup ham or Canadian bacon (thinly sliced)
3 cloves garlic (minced)
2 14 oz cans chicken broth
3 Tablespoons flour
3 ears of fresh corn kernels (or frozen corn)
2 large chicken breasts (cooked and shredded)
4 oz softened cream cheese
1 Cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 Cup shredded cheddar cheese

Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until softened. Stir in garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a large bowl then stir into soup. Stir in corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in a large bowl until smooth. Stir into soup along with the salt, pepper and cheddar cheese. Simmer until ready to serve.

Asian Grilled Salmon

2009-04-06T13:22:00.000-07:00

Recipe From: My Kitchen Cafe Blog
We love eating grilled anything with fresh veggies and rice/potatoes. This was really easy and tasty. We made it with cheesy orzo.Ingredients:

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Season salmon fillets with lemon pepper, garlic powder, and salt. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. Preheat grill for medium heat. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.