Saturday, September 27, 2008
Tuesday, September 23, 2008
Lasagna Pizza Cups
Yield:Makes 10 cups
Ingredients
1/2 pound lean ground beef
1 small onion, chopped
2 garlic cloves, minced
1 (15-oz.) jar pizza sauce
1 (7.5-oz.) can refrigerated buttermilk biscuits
1/2 cup ricotta cheese
3/4 cup (3 oz.) shredded mozzarella cheese
Preparation
1. Preheat oven to 375°. Cook first 3 ingredients in a large skillet over medium heat, stirring occasionally, 5 minutes or until meat crumbles and is no longer pink. Drain well. Return meat mixture to skillet; stir in 1 cup pizza sauce. Remove from heat.
2. Press biscuits on bottom and up sides of lightly greased muffin cups. Spoon about 1 rounded tablespoonful meat mixture into each biscuit cup; top with ricotta cheese (about 1 heaping teaspoonful each). Sprinkle with shredded cheese.
3. Bake at 375° for 18 to 20 minutes or until golden. Remove from oven, and gently run a knife around outer edge of pizza cups to loosen from sides of pan. Remove cups from pan, using a spoon.
4. Place remaining pizza sauce in a small microwave-safe glass bowl; cover with plastic wrap. Microwave at HIGH 30 to 45 seconds or until thoroughly heated. Serve pizza cups with warm sauce.
Southern Living, AUGUST 2008
Ingredients
1/2 pound lean ground beef
1 small onion, chopped
2 garlic cloves, minced
1 (15-oz.) jar pizza sauce
1 (7.5-oz.) can refrigerated buttermilk biscuits
1/2 cup ricotta cheese
3/4 cup (3 oz.) shredded mozzarella cheese
Preparation
1. Preheat oven to 375°. Cook first 3 ingredients in a large skillet over medium heat, stirring occasionally, 5 minutes or until meat crumbles and is no longer pink. Drain well. Return meat mixture to skillet; stir in 1 cup pizza sauce. Remove from heat.
2. Press biscuits on bottom and up sides of lightly greased muffin cups. Spoon about 1 rounded tablespoonful meat mixture into each biscuit cup; top with ricotta cheese (about 1 heaping teaspoonful each). Sprinkle with shredded cheese.
3. Bake at 375° for 18 to 20 minutes or until golden. Remove from oven, and gently run a knife around outer edge of pizza cups to loosen from sides of pan. Remove cups from pan, using a spoon.
4. Place remaining pizza sauce in a small microwave-safe glass bowl; cover with plastic wrap. Microwave at HIGH 30 to 45 seconds or until thoroughly heated. Serve pizza cups with warm sauce.
Southern Living, AUGUST 2008
Citrus Shrimp Tacos
Prep: 25 min., Chill: 10 min., Grill: 6 min. Soak wooden skewers in water at least 30 minutes before grilling to keep them from burning.
Yield:Makes 6 to 8 servings
Ingredients
2 pounds unpeeled, large raw shrimp
20 (12-inch-long) skewers
2 tablespoons Southwest seasoning
3 garlic cloves, minced
1/3 cup lime juice
3 tablespoons lemon juice
16 (8-inch) soft taco-size flour tortillas, warmed
1 head iceberg lettuce, finely shredded
1 head radicchio, finely shredded
Garnish: fresh cilantro leaves
Preparation
1. Peel shrimp; devein, if desired. Thread shrimp onto skewers.
2. Preheat grill to 350° to 400° (medium-high). Combine Southwest seasoning and garlic in a long shallow dish; add lime juice, lemon juice, and shrimp, turning to coat. Cover and chill 10 minutes. Remove shrimp from marinade, discarding marinade.
3. Grill shrimp, without grill lid, 2 to 3 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers. Serve in warm tortillas with next 4 ingredients. Garnish, if desired.
Note: For testing purposes only, we used Emeril's Southwest Seasoning.
Southwest Cream Sauce: Whisk together 1 (16-oz.) container sour cream; 1 garlic clove, minced; 2 Tbsp. finely chopped red onion; 1 tsp. chili powder; 1/2 tsp. ground cumin; 1/2 tsp. ground red pepper; and 1/4 tsp. salt. Whisk in 2 Tbsp. chopped fresh cilantro and 2 Tbsp. fresh lime juice until smooth. Cover and chill until ready to serve. Makes about 2 cups; Prep: 10 min.
Southern Living, AUGUST 2008
Yield:Makes 6 to 8 servings
Ingredients
2 pounds unpeeled, large raw shrimp
20 (12-inch-long) skewers
2 tablespoons Southwest seasoning
3 garlic cloves, minced
1/3 cup lime juice
3 tablespoons lemon juice
16 (8-inch) soft taco-size flour tortillas, warmed
1 head iceberg lettuce, finely shredded
1 head radicchio, finely shredded
Garnish: fresh cilantro leaves
Preparation
1. Peel shrimp; devein, if desired. Thread shrimp onto skewers.
2. Preheat grill to 350° to 400° (medium-high). Combine Southwest seasoning and garlic in a long shallow dish; add lime juice, lemon juice, and shrimp, turning to coat. Cover and chill 10 minutes. Remove shrimp from marinade, discarding marinade.
3. Grill shrimp, without grill lid, 2 to 3 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers. Serve in warm tortillas with next 4 ingredients. Garnish, if desired.
Note: For testing purposes only, we used Emeril's Southwest Seasoning.
Southwest Cream Sauce: Whisk together 1 (16-oz.) container sour cream; 1 garlic clove, minced; 2 Tbsp. finely chopped red onion; 1 tsp. chili powder; 1/2 tsp. ground cumin; 1/2 tsp. ground red pepper; and 1/4 tsp. salt. Whisk in 2 Tbsp. chopped fresh cilantro and 2 Tbsp. fresh lime juice until smooth. Cover and chill until ready to serve. Makes about 2 cups; Prep: 10 min.
Southern Living, AUGUST 2008
Sunday, September 7, 2008
Chocolate Chip Cake
My friend Angel gave me this recipe and said it's no-fail, really moist, and easy to make. I agree!
1 box yellow cake mix
1 4 oz box chocolate instant pudding mix
3 eggs
8 oz sour cream
3/4 cup oil
3/4 cup water
6 oz chocolate chips
Heat oven to 350 degrees. Mix all ingredients except chocolate chips. Beat for 2 minutes. Fold in chocolate chips. Bake in Bundt pan for 45 minutes (or until toothpick comes out clean, may take closer to an hour). Cool for 10 minutes in pan.
I usually serve it as is (no frosting), but sometimes I pour a little caramel sauce and chopped nuts on top of the whole cake, or dust each serving with powdered sugar.
1 box yellow cake mix
1 4 oz box chocolate instant pudding mix
3 eggs
8 oz sour cream
3/4 cup oil
3/4 cup water
6 oz chocolate chips
Heat oven to 350 degrees. Mix all ingredients except chocolate chips. Beat for 2 minutes. Fold in chocolate chips. Bake in Bundt pan for 45 minutes (or until toothpick comes out clean, may take closer to an hour). Cool for 10 minutes in pan.
I usually serve it as is (no frosting), but sometimes I pour a little caramel sauce and chopped nuts on top of the whole cake, or dust each serving with powdered sugar.
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