Saturday, November 10, 2007

Fruit and Chocolate

This isn't really a "recipe", but I wanted to share. This week our chocolate supply at home ran low (as in completely out), and when I needed a sweet treat I did this a couple of times. I took a handful of milk chocolate chips, melted in the microwave for 25-30 seconds, and stirred until completely smooth. You have instant, really tasty, chocolate dip. And this week we had pears at home, so I sliced pears and dipped them in the warm chocolate. Other fruit suggestions: grapes, strawberries, apples, nectarines, etc. Enjoy!

Marinated Flank Steak

1 1/2 - 2 lb flank steak
1/4 c soy sauce
2 T oil
2 T honey
1 T red wine vinegar
1 clove garlic minced
1 tsp minced ginger root or 1/2 tsp pwd.

Mix all of the ingredients, marinate flank steak at least overnight. Grill and enjoy!

Friday, November 9, 2007

Carmel Passion Fruit Sundaes

Carmel or butterscotch sauce from jar

24 chocolate wafer cookies, crushed
1 pint passion fruit sorbet, barely softened
1 pint vanilla ice cream, barely softened

In 4 tall glasses, spoon 2 Tbs of cookies into bottom of each glass. Then layer 1/4 cup sorbet, 2 Tbs. caramel sauce, and 1/4 cup ice cream. Repeat layers once more starting with cookies. Sprinkle 1 Tbs. of cookie crumbs on top and serve immediately.

Sweet Potatoes with Apple Butter

4 lbs sweet potatoes
6 Tbs. unsalted butter, room temperature
1/2 cup apple butter

Preheat oven to 350. Pierce potatoes with fork and place on baking sheet. Bake 1 1/2 hours until tender. Peel potatoes and transfer to large bowl. Mash until creamy. Add in butter and apple butter. Season with salt. Serves 10.

Smoked Mozzarella Spread w/ Flatbread

1 lb smoked mozzarella, coarsely chopped
1/4 cup + 1 Tbs. olive oil
3 Tbs. sun dried tomato pesto
1 Tbs. chopped parsley
Salt and Pepper

In food processor, combine cheese, olive oil and pesto and process to a paste. Scrape into bowl. Stir in parsley and S&P. Serve with flatbread crackers.

Butternut Squash Risotto w/ Fried Shrimp

The risotto is the same as the regular risotto recipe, except you add butternut squash and thyme to the recipe.

To serve 4:

Bake 1 butternut squash on 400 for about an hour - until tender. (Pierce with knife and place on baking sheet). Let cool. Scoop out and discard seeds and peel off the skin. Either put squash in food processor to puree or just mix it with an electric mixer until the consistency of mashed potatoes. Set aside.

Prepare risotto according to recipe on container. Add about 2 teaspoons of fresh thyme to onions and garlic.

Once the risotto is cooked, add in the butternut squash and stir together. I add this the same time I add the parmesan cheese.

While the risotto is cooking, fry the shrimp. For the shrimp, marinate it for about an hour in the following:
1 1/2 Tbs. olive olive
3 Tbs. minced garlic
Black pepper

Coat shrimp lightly with cornmeal and fry in vegetable oil - about 1 1/2 minutes per side.

Serve shrimp on top of risotto with a salad.

Brown Sugar Pecan Coffee Cake

Prep: 15 min., Bake: 30 min.
2 cups all-purpose flour
2 cups firmly packed light brown sugar
3/4 cup butter, cubed
1 cup sour cream
1 large egg, lightly beaten
1 teaspoon baking soda
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 cup chopped pecans

1.Stir together flour and brown sugar in a large bowl. Cut 3/4 cup butter into flour mixture with a pastry blender or 2 forks until crumbly. Press 2 3/4 cups crumb mixture evenly on the bottom of a lightly greased 13- x 9-inch pan.
2. Stir together sour cream, egg, and baking soda; add to remaining crumb mixture, stirring just until dry ingredients are moistened. Stir together granulated sugar and cinnamon. Pour sour cream mixture over crumb crust in pan; sprinkle evenly with cinnamon mixture and pecans.
3. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted into center comes out clean.

Makes 12 servings
Southern Living, DECEMBER 2006

Thursday, November 8, 2007

Maple Pecan Cake

1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup water
1/3 cup butter or margarine, softened
3 eggs
1/2 cup maple-flavored syrup
1/2 cup chopped pecans, toasted

Cream Cheese Frosting
1 1/2 cups powdered sugar
3 tablespoons butter or margarine, softened
1 1/2 oz cream cheese (half of 3-oz package), softened
3 to 4 tablespoons maple-flavored syrup

1. Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour (or spray pan with baking spray with flour). In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.

2. Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.

3. In large bowl, beat powdered sugar, 3 tablespoons butter, the cream cheese and 3 tablespoons of the syrup with electric mixer on low speed. Beat in enough of the remaining syrup to make a smooth, soft frosting that will flows down side of cake. Spread frosting over cake.


Tuesday, November 6, 2007

Stuffed Pasta Shells

Prep: 30 min., Bake: 45 min., Stand: 10 min.
We used half of one of the Herb-Roasted Chickens in this recipe. 1
8 jumbo pasta shells
2 (10-oz.) packages frozen chopped spinach, thawed
2 cups chopped cooked Herb-Roasted Chickens
1 tablespoon chopped fresh basil
1 (16-oz.) container low-fat cottage cheese
1 large egg, lightly beaten
1/4 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg
1 (16-oz.) jar Alfredo sauce
1. Prepare pasta shells according to package directions.
2. Meanwhile, drain chopped spinach well, pressing between paper towels.
3. Stir together spinach, chicken, basil, and next 4 ingredients. Spoon mixture evenly into shells.
4. Spread half of jarred Alfredo sauce in a lightly greased 13- x 9-inch baking dish. Arrange stuffed pasta shells over sauce, and pour remaining sauce over shells.
5. Bake, covered, at 350° for 40 to 45 minutes or until filling is hot and sauce is bubbly. Remove from oven, and let stand 10 minutes.
Note: To make ahead, prepare recipe as directed through Step 4. Cover and freeze up to 1 month. Thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes. Bake, covered, for 1 hour and 20 minutes. Yield: Makes 4 to 6 servings

Herb Roasted Chickens

Prep: 20 min.; Bake: 1 hr., 25 min.; Stand: 15 min.
6 tablespoons olive oil
1/2 cup poultry seasoning
1/4 cup fresh rosemary leaves, finely chopped
1/4 cup fresh thyme leaves, finely chopped
4 teaspoons fresh minced garlic
2 teaspoons salt1 teaspoon pepper
2 (3- to 4-lb.) whole chickens
1. Stir together oil and next 6 ingredients until well blended.
2. If necessary, remove giblets and neck from chickens, and reserve for another use. Rinse chickens with cold water; pat dry.
3. Loosen and lift skin from chicken breasts with fingers (do not totally detach skin). Rub 2 Tbsp. olive oil mixture evenly underneath skin of each chicken. Carefully replace skin. Rub remaining olive oil mixture over both chickens, coating evenly. Place chickens, side by side, on a lightly greased wire rack in a pan.
4. Bake at 425° for 30 minutes; cover loosely with aluminum foil, and bake 45 to 55 minutes or until a meat thermometer inserted in thickest portion of breast registers 165°. Let stand 15 minutes before slicing.
Note: Dried herbs and seasonings may be substituted for fresh. Substitute 1/2 tsp. garlic powder for minced, but use the same amounts for the other herbs and spices.
Yield: Makes 8 to 12 servingsSouthern Living, AUGUST 2007