From MarthaStewart.com
I made this for dinner tonight and it was really good. I didn't have a whole chicken so I used chicken breast tenders and it worked well.
Serves 4
• 1 1/2 pounds new potatoes, halved
• 3 tablespoons butter, cut into small pieces
• Coarse salt and ground pepper
• 1 package cut-up whole chicken (about 3 pounds)
• 1 bunch asparagus (1 pound), trimmed and cut into 2-inch pieces
• 1 lemon, cut into 8 wedges
• 6 sprigs fresh thyme
Directions
1. Preheat oven to 475 degrees. Place potatoes and half the butter in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.
2. Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
3. Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 5 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.
Sunday, November 29, 2009
Friday, October 16, 2009
Pecan - Blue Cheese Chopped Salad
This is close to the salad served at Outback. Yumm-O!
4 cups chopped iceberg lettuce
2 cups chopped romaine lettuce
⅓ cup chopped green onion
¼ cup shredded carrot
Cinnamon pecans (recipe below)
1 bottle Blue Cheese Vinagrette
Crunchy angel hair pasta (recipe below)
¼ cup crumbled bleu cheese
Mix together and serve!
Cinnamon Pecans
• 3 tablespoons granulated sugar
• 1 tablespoon water
• 1 teaspoon butter
• ¼ teaspoon ground cinnamon
• dash salt
• ½ cup chopped pecans
Make cinnamon pecans by combining sugar, water, butter, cinnamon and salt in a small pan over medium heat. When mixture begins to bubble, add pecans. Stir constantly until liquid evaporates and sugar begins to crystallize on the nuts. Don’t allow the nuts to smoke or burn. When sugar is crystallized on the nuts, pour them out onto a plate to cool.
Crunchy Angel Hair Pasta
24 pieces of uncooked angel hair pasta
1 cup vegetable oil
To make the crunchy angel hair pasta, bring several cups of water to a boil in a large saucepan. Break pasta into quarters and boil for two minutes, then strain and rinse with cold water. Bring 1 cup of oil to 325 degrees F.
Fry the pasta in several batches in the oil for 1 minute or until light brown. Drain on paper towels. When the fried pasta is cool, break it into smaller, bite-size pieces.
4 cups chopped iceberg lettuce
2 cups chopped romaine lettuce
⅓ cup chopped green onion
¼ cup shredded carrot
Cinnamon pecans (recipe below)
1 bottle Blue Cheese Vinagrette
Crunchy angel hair pasta (recipe below)
¼ cup crumbled bleu cheese
Mix together and serve!
Cinnamon Pecans
• 3 tablespoons granulated sugar
• 1 tablespoon water
• 1 teaspoon butter
• ¼ teaspoon ground cinnamon
• dash salt
• ½ cup chopped pecans
Make cinnamon pecans by combining sugar, water, butter, cinnamon and salt in a small pan over medium heat. When mixture begins to bubble, add pecans. Stir constantly until liquid evaporates and sugar begins to crystallize on the nuts. Don’t allow the nuts to smoke or burn. When sugar is crystallized on the nuts, pour them out onto a plate to cool.
Crunchy Angel Hair Pasta
24 pieces of uncooked angel hair pasta
1 cup vegetable oil
To make the crunchy angel hair pasta, bring several cups of water to a boil in a large saucepan. Break pasta into quarters and boil for two minutes, then strain and rinse with cold water. Bring 1 cup of oil to 325 degrees F.
Fry the pasta in several batches in the oil for 1 minute or until light brown. Drain on paper towels. When the fried pasta is cool, break it into smaller, bite-size pieces.
Broccoli & Gruyere Gratin
2 large bunches broccoli, roughly chopped
1/2 stick butter
1/4 cup flour
2 cups whole milk
2 cups grated Gruyere
S&P
Heat oven to 375. Steam broccoli until just tender. Melt butter in saucepan over medium heat. Add flour and cook (stirring) for 2 minutes. Whisk in milk and simmer until slightly thickened, 3-4 minutes. Remove from heat and stir in 1 cup of cheese, 1/2 tsp. salt and 1/4 tsp. pepper. Toss in broccoli. Transfer to shallow 3-quart baking dish and sprinkle with remaining cheese. Bake until bubbling, 35-40 minutes. Let sit 10 minutes before serving.
Grilled Pork Chops w/ Tomatoes and Garlic
*if you don't like tomatoes, other veggies could easily be substituted
1/2 stick butter - room temperature
1 clove finely chopped garlic
1 tsp. thyme
4 (1" thick) pork chops
2 lbs. cherry tomatoes
Combine butter, thyme, garlic - set aside. Season chops with S&P and grill. Divide tomatoes (or veggies) into 2 foil packets, season with S&P, and grill 8 minutes. Top chops with tomatoes and garlic butter to serve. Mashed potatoes or a side of pasta is great with this! Serves 4
Sunday, August 30, 2009
Parmesan Potatoes
Chop potatoes into bite-size cubes, put in a large ziploc with some olive oil, enough to lightly coat.
In a separate bowl, mix 1 cup flour with 3 Tablespoons Cavenders seasoning and 1 cup shredded parmesan cheese. Pour over potatoes in Ziploc, shake to mix together.
Cut one stick of butter into small slices, coat the bottom of a glass 9x13 pan. Bake at 375 for about 45 minutes or until soft. Stir occasionally.
In a separate bowl, mix 1 cup flour with 3 Tablespoons Cavenders seasoning and 1 cup shredded parmesan cheese. Pour over potatoes in Ziploc, shake to mix together.
Cut one stick of butter into small slices, coat the bottom of a glass 9x13 pan. Bake at 375 for about 45 minutes or until soft. Stir occasionally.
Monday, August 24, 2009
Lemon Poppy Seed Scones
This may be courtesy of Southern Living. For me, its courtesy of my mom. Best served soon after baking.
2 cups flour
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
2 Tbl sugar
1/3 cup butter, cut up
½ cup buttermilk
1 egg, beaten
2 tsp grated lemon rind
1 tsp poppy seeds
Icing:
1 ½ Tbl fresh lemon juice
1 cup powdered sugar, sifted
Preheat oven to 425.
Combine first five ingredients; cut in butter with pastry blender until crumbly.
Add lemon rind and poppy seeds.
Add buttermilk and egg; stirring until just moistened.
Turn dough onto a lightly floured surface. Knead 5 times.
Divide dough in half; roll or pat each portion into a 6” circle.
Cut each circle into 8 wedges and place 1 inch apart on lightly greased baking sheets.
Bake at 425 degrees for 12 to 15 minutes or until golden.
Combine lemon juice and powdered sugar, and drizzle over warm scones.
Monday, August 3, 2009
Buffalo Chicken Cheese Dip
3 boneless skinless chicken breast
1 jar (15 oz) Marzetti's blue cheese or ranch
1/4 cup buffalo wing sauce
1 8-oz.pkg. cream cheese softened
Tabasco sauce (optional)
Boil chicken until tender, cool, then shred or chop finely. Mix together dressing and Buffalo sauce. Add Tabasco sauce to fire it up to your desire. Spread cream cheese in a 9x13 baking dish. Mix chicken into dressing mix. Then pour chicken mixture over cream cheese evenly. Bake at 350 degrees for 20 minutes. Let cool and serve with tortilla chips.
Yum!
1 jar (15 oz) Marzetti's blue cheese or ranch
1/4 cup buffalo wing sauce
1 8-oz.pkg. cream cheese softened
Tabasco sauce (optional)
Boil chicken until tender, cool, then shred or chop finely. Mix together dressing and Buffalo sauce. Add Tabasco sauce to fire it up to your desire. Spread cream cheese in a 9x13 baking dish. Mix chicken into dressing mix. Then pour chicken mixture over cream cheese evenly. Bake at 350 degrees for 20 minutes. Let cool and serve with tortilla chips.
Yum!
Monday, June 22, 2009
Parmesan Risotto
Parmesan Risotto
about 1/4 pound Pancetta (optional)
3 ½ cups chicken broth4 tablespoons (1/2 stick) unsalted butter
1 medium onion , minced2 cups Arborio rice (or Carnaroli)
1 cup dry white wine
2 ounces fresh grated Parmesan cheese (about 1 cup)
2 tablespoons minced fresh parsley leavesInstructions
1. Cut pancetta into chunks. In a saute pan, saute pancetta until browned and remove from pan. Add the butter, onion, and 1/2 teaspoon salt, and cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes. Add the rice and cook, stirring frequently, until the edges of the grains are transparent, about 4 minutes.
2. Add the wine and cook, stirring frequently and scraping up any browned bits, until the wine is completely absorbed by the rice, about 2 minutes. Add 3 cups of the warm broth and simmer over medium-low heat, stirring infrequently (about every 3 minutes), until the liquid is absorbed and the bottom of the pan is dry, 10 to 12 minutes.
3. Continue to cook, stirring frequently and adding more broth, 1/2 cup at a time, every 3 to 4 minutes as needed to keep the pan bottom from drying out, until the grains of rice are cooked through but still somewhat firm in the center, 8 to 10 minutes. Off the heat, stir in the Parmesan cheese and parsley, season with salt and pepper to taste, and cover until ready to serve.
4. Add additional warm broth as needed to loosen the risotto.
about 1/4 pound Pancetta (optional)
3 ½ cups chicken broth4 tablespoons (1/2 stick) unsalted butter
1 medium onion , minced2 cups Arborio rice (or Carnaroli)
1 cup dry white wine
2 ounces fresh grated Parmesan cheese (about 1 cup)
2 tablespoons minced fresh parsley leavesInstructions
1. Cut pancetta into chunks. In a saute pan, saute pancetta until browned and remove from pan. Add the butter, onion, and 1/2 teaspoon salt, and cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes. Add the rice and cook, stirring frequently, until the edges of the grains are transparent, about 4 minutes.
2. Add the wine and cook, stirring frequently and scraping up any browned bits, until the wine is completely absorbed by the rice, about 2 minutes. Add 3 cups of the warm broth and simmer over medium-low heat, stirring infrequently (about every 3 minutes), until the liquid is absorbed and the bottom of the pan is dry, 10 to 12 minutes.
3. Continue to cook, stirring frequently and adding more broth, 1/2 cup at a time, every 3 to 4 minutes as needed to keep the pan bottom from drying out, until the grains of rice are cooked through but still somewhat firm in the center, 8 to 10 minutes. Off the heat, stir in the Parmesan cheese and parsley, season with salt and pepper to taste, and cover until ready to serve.
4. Add additional warm broth as needed to loosen the risotto.
Wednesday, May 13, 2009
Scotcharoons
1 cup sugar
1 cup light Karo syrup
1 cup creamy peanut butter
6 cups corn flakes
1 cup chocolate chips
1 cup butterscotch chips
Bring sugar and Karo syrup to a boil. Remove from heat and stir in peanut butter. Stir in corn flakes until well coated, spread in buttered pan. Melt chocolate chips and butterscotch chips togeter and spread on top. Cool.
1 cup light Karo syrup
1 cup creamy peanut butter
6 cups corn flakes
1 cup chocolate chips
1 cup butterscotch chips
Bring sugar and Karo syrup to a boil. Remove from heat and stir in peanut butter. Stir in corn flakes until well coated, spread in buttered pan. Melt chocolate chips and butterscotch chips togeter and spread on top. Cool.
Monday, May 4, 2009
Risotto with asparagus, peas and ham
I made a variation of this recipe a few nights ago. Failed attempt #3 at making creamy risotto (my rice is always a little bit crunchy!). Regardless of the texture, this is a great flavor combination, I loved the peas and the asparagus, especially.
Asparagus risotto with peas and hamadapted from Whole Foods
Ingredients:
1 pound fresh asparagus,
trimmed Sea salt Cooking liquid combined with beef, poultry or vegetable broth to make 7 cups
3 tablespoons butter
2 tablespoons extra virgin olive oil
2 tablespoons minced onion
2 cups arborio rice
1 1/2 cups cooked ham
1 1/2 cups frozen peas
Fresh cracked black pepper
1/4 cup Parmigiano-Reggiano cheese, grated
Directions:
Braise asparagus in large pan filled with about 2 inches of water (asparagus should fit in one layer across bottom of pan), covered, about 5 minutes. Remove asparagus (reserve water) and rinse with cool water to prevent further cooking. Cut asparagus into 1-inch pieces and set spear tips aside to add to dish once it is cooked. Pour cooking water into large pot and add enough beef broth to make 7 cups of liquid. Keep water simmering over low heat, as you’ll be adding this to the rice throughout its cooking.
In large heavy pot, add 1 tablespoon butter, olive oil and minced onion. Cook onion until nearly translucent over medium-high heat. Add asparagus stalks (not the spear tips) and stir well. Add rice, stirring quickly. Add 1/2 cups simmering broth and cook, stirring constantly, until water is absorbed. Repeat process till rice is tender, about 20 minutes. Add peas about 3/4 way though.
Final consistency should be creamy and the rice tender but slightly firm at the center.
Turn off heat and stir in asparagus spear tips, ham, pepper, 2 tablespoons butter and grated Parmigiano-Reggiano. Adjust seasonings if necessary. Serve immediately.
Asparagus risotto with peas and hamadapted from Whole Foods
Ingredients:
1 pound fresh asparagus,
trimmed Sea salt Cooking liquid combined with beef, poultry or vegetable broth to make 7 cups
3 tablespoons butter
2 tablespoons extra virgin olive oil
2 tablespoons minced onion
2 cups arborio rice
1 1/2 cups cooked ham
1 1/2 cups frozen peas
Fresh cracked black pepper
1/4 cup Parmigiano-Reggiano cheese, grated
Directions:
Braise asparagus in large pan filled with about 2 inches of water (asparagus should fit in one layer across bottom of pan), covered, about 5 minutes. Remove asparagus (reserve water) and rinse with cool water to prevent further cooking. Cut asparagus into 1-inch pieces and set spear tips aside to add to dish once it is cooked. Pour cooking water into large pot and add enough beef broth to make 7 cups of liquid. Keep water simmering over low heat, as you’ll be adding this to the rice throughout its cooking.
In large heavy pot, add 1 tablespoon butter, olive oil and minced onion. Cook onion until nearly translucent over medium-high heat. Add asparagus stalks (not the spear tips) and stir well. Add rice, stirring quickly. Add 1/2 cups simmering broth and cook, stirring constantly, until water is absorbed. Repeat process till rice is tender, about 20 minutes. Add peas about 3/4 way though.
Final consistency should be creamy and the rice tender but slightly firm at the center.
Turn off heat and stir in asparagus spear tips, ham, pepper, 2 tablespoons butter and grated Parmigiano-Reggiano. Adjust seasonings if necessary. Serve immediately.
Thursday, April 23, 2009
Baked Peaches . . .
. . . and the results of the vegetarian, non-dairy, non-soy, gluten-free dinner!
In my last post I asked for some suggestions for our company with strict diet needs. I ended up making fish tacos, dredging small pieces of basa in Creole seasoning and corn meal and wrapping them in corn tortillas. I served (vegetarian!) refried beans and Spanish rice on the side along with a salad with homemade lemon-garlic dressing, and had cole slaw, cheese, sour cream and tomatoes to go on the tacos.
Dessert was the real challenge. Do you know how many recipes call for either flour or milk or both?! Answer: almost all of them. I could have bought a gluten-free cake mix and used rice milk, but in my experience some brands are really good and some really aren't, and I didn't have time to experiment. Luckily, I found the recipe below in my "Best of America" cookbook, and it was delicious!
The dinner was a hit, we enjoyed their company, and now I'm ready for a new challenge. Anyone got an egg allergy?
Baked Peaches with Raspberry Sauce
3 Tbsp unsalted butter at room temperature
1/4 cup sugar
1 egg, beaten
1/2 cup ground almonds
6 ripe peaches
Sauce:
1 cup raspberries
1 Tbsp or more confectioners sugar
1 Tbsp fruit-flavored brandy (optional)
Beat the butter with the sugar until soft and fluffy. Beat in the egg. Add the ground almonds and beat just until blended.
Halve the peaches and remove the pits. Scrape out some of the flesh from each half to enlarge the hollow, reserving the excess peach flesh to use in the sauce. Place each half on a baking sheet, using crumpled foil if needed to keep them upright. Fill each hollow with the almond mixture. Bake at 350 about 30 minutes, until filling is fluffy and golden and peaches are tender.
Combine the sauce ingredients and the excess peach flesh in a food processor or blender. Process until smooth and press through a strainer to remove fibers and seeds.
Let the peaches cool slightly, then serve with the sauce on the side.
In my last post I asked for some suggestions for our company with strict diet needs. I ended up making fish tacos, dredging small pieces of basa in Creole seasoning and corn meal and wrapping them in corn tortillas. I served (vegetarian!) refried beans and Spanish rice on the side along with a salad with homemade lemon-garlic dressing, and had cole slaw, cheese, sour cream and tomatoes to go on the tacos.
Dessert was the real challenge. Do you know how many recipes call for either flour or milk or both?! Answer: almost all of them. I could have bought a gluten-free cake mix and used rice milk, but in my experience some brands are really good and some really aren't, and I didn't have time to experiment. Luckily, I found the recipe below in my "Best of America" cookbook, and it was delicious!
The dinner was a hit, we enjoyed their company, and now I'm ready for a new challenge. Anyone got an egg allergy?
Baked Peaches with Raspberry Sauce
3 Tbsp unsalted butter at room temperature
1/4 cup sugar
1 egg, beaten
1/2 cup ground almonds
6 ripe peaches
Sauce:
1 cup raspberries
1 Tbsp or more confectioners sugar
1 Tbsp fruit-flavored brandy (optional)
Beat the butter with the sugar until soft and fluffy. Beat in the egg. Add the ground almonds and beat just until blended.
Halve the peaches and remove the pits. Scrape out some of the flesh from each half to enlarge the hollow, reserving the excess peach flesh to use in the sauce. Place each half on a baking sheet, using crumpled foil if needed to keep them upright. Fill each hollow with the almond mixture. Bake at 350 about 30 minutes, until filling is fluffy and golden and peaches are tender.
Combine the sauce ingredients and the excess peach flesh in a food processor or blender. Process until smooth and press through a strainer to remove fibers and seeds.
Let the peaches cool slightly, then serve with the sauce on the side.
Monday, April 20, 2009
Congealed Salad
This is what I brought to Christy's for Easter. We grew up eating it at holidays but it's a great dish to bring to a pot-luck or cookout...
Congealed Salad:
1 package (6 oz) raspberry Jello
1 1/2 Cups boiling water
1 can blueberries (15 oz) juice and all (I use Oregon )
1 can (15 oz) crushed pineapple (juice and all)
Mix boiling water with Jello. Add the other ingredients and pour into a 9 x 13 dish and chill in the refrigerator. When congealed, spread with topping.
Topping:
1 package (8 oz) softened cream cheese
1 carton (8 oz) sour cream
1/2 Cup sugar
1 teaspoon vanilla
Mix topping ingredients together and spread on the congealed Jello. Sprinkle 1/2 cup chopped pecans or walnuts on top (I skip the nuts)
Notes: you can sub in cherries for the blueberries or change up the Jello flavor. Also, when making the topping, pour the sugar on the softened cream cheese and let it sit for awhile (1/2 to 1 hour). It will blend together more smoothly. After you get the sugar and cc blended, then add the sc and vanilla.
Congealed Salad:
1 package (6 oz) raspberry Jello
1 1/2 Cups boiling water
1 can blueberries (15 oz) juice and all (I use Oregon )
1 can (15 oz) crushed pineapple (juice and all)
Mix boiling water with Jello. Add the other ingredients and pour into a 9 x 13 dish and chill in the refrigerator. When congealed, spread with topping.
Topping:
1 package (8 oz) softened cream cheese
1 carton (8 oz) sour cream
1/2 Cup sugar
1 teaspoon vanilla
Mix topping ingredients together and spread on the congealed Jello. Sprinkle 1/2 cup chopped pecans or walnuts on top (I skip the nuts)
Notes: you can sub in cherries for the blueberries or change up the Jello flavor. Also, when making the topping, pour the sugar on the softened cream cheese and let it sit for awhile (1/2 to 1 hour). It will blend together more smoothly. After you get the sugar and cc blended, then add the sc and vanilla.
Friday, April 17, 2009
A Foodie Brainteaser
I have a small cooking dilemma on my hands, and thought I'd throw this out there to see what you other cooks might do. We've invited another couple over to dinner, and when we have company I always ask if there's anything they can't or won't eat. Usually people say they'll eat anything, or maybe they don't like mushrooms or tomatoes--easy enough. Well, this time the answer may be more than I bargained for: she's a vegetarian, and he can't have dairy, soy or wheat!
So I ask you: what would you cook? I've got some ideas in mind, and I'll post again in a few days with what I end up preparing, but I'm curious to see what y'all might come up with!
So I ask you: what would you cook? I've got some ideas in mind, and I'll post again in a few days with what I end up preparing, but I'm curious to see what y'all might come up with!
Friday, March 27, 2009
Sugared Pecans
From Julie Thu:
Ingredients:
1 cup sugar
1 Tablespoon Cinnamon
1 Teaspoon Salt
1 egg white
1 lb. pecans
Preheat oven to 300.
Combine sugar, cinnamon, salt in large ziploc.
Beat egg white and water in medium bowl with electric mixer on medium speed until frothy but not stiff.
Pour pecans in and coat them with the egg mixture.
Place the pecans into sugar mixture in the ziploc and shake to coat nuts.
Spread on a cookie sheet with sides.
Bake 45 minutes, stirring every 15 min with spatula so they won't burn.
Cool completely before packaging.
Ingredients:
1 cup sugar
1 Tablespoon Cinnamon
1 Teaspoon Salt
1 egg white
1 lb. pecans
Preheat oven to 300.
Combine sugar, cinnamon, salt in large ziploc.
Beat egg white and water in medium bowl with electric mixer on medium speed until frothy but not stiff.
Pour pecans in and coat them with the egg mixture.
Place the pecans into sugar mixture in the ziploc and shake to coat nuts.
Spread on a cookie sheet with sides.
Bake 45 minutes, stirring every 15 min with spatula so they won't burn.
Cool completely before packaging.
Wednesday, March 25, 2009
Chicken & Veggie Pot Pie
I'm not sure where this recipe came from, but it is so easy and really good!
1 lb chicken breast, cooked and cut up
1 Tbs. olive oil
1 onion, chopped
3 carrots, sliced into small pieces
3 Tbs. flour
1/2 cup dry white white (this could probably be omitted)
2 cups milk
1 package frozen peas
1/2 package frozen corn or 1 can drained
1 Tbs. thyme or rosemary or whatever you have
2 9-inch store bought piecrusts, thawed
Heat oven to 400. Heat oil in saucepan over medium heat; cook onions and carrots 6-8 minutes. Sprinkle flour over veggies and cook stirring 1 minute. Add wine and cook until evaporated. Add milk and simmer until sauce starts to thicken (about 2-3 minutes). Stir in cooked chicken, peas, corn, thyme and S&P to taste. In a 2 quart dish, place one pie crust on bottom and up sides. Pour mixture into dish. Lay 2nd piecrust on top, pressing to seal. Cut several vents in crust. Place pot pie on baking sheet and bake until bubbling and crust is golden - about 30 minutes.
Note - you could easily substitute a package of frozen mixed vegetables. I sprayed my dish with Pam before putting my bottom crust in . . .
Friday, March 13, 2009
Chocolate Gooey Butter Cake
Paula Deen's Chocolate Gooey Butter Cake
1 (18.25-ounce) package chocolate cake mix
1 egg
1 stick (8 tablespoons) butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
2 eggs
3 to 4 tablespoons cocoa powder
1 (16-ounce) box confectioners' sugar
1 stick (8 tablespoons) butter, melted
1 teaspoon vanilla extract
1 cup chopped nuts
Heat oven to 350 degrees. Lightly grease a 13-by-9-inch baking pan.
In a large bowl, combine the cake mix, 1 egg, and 1 stick melted butter; stir until well blended. Pat mixture evenly into bottom of prepared pan and set aside.
With an electric mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Reduce the mixer speed and add the confectioners' sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 1 stick of melted butter and vanilla; beat until smooth.
Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan. Bake 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when done. Let cake partially cool on a wire rack before cutting into pieces. Makes 16 servings.
Variations:
Use yellow cake mix for the bottom. For the filling, omit the cocoa, add 1 teaspoon each cinnamon and nutmeg and for:
Pumpkin Gooey Cake: Add a 15-ounce can pumpkin.
Pineapple Gooey Cake: Add a drained 20-ounce can crushed pineapple.
Banana Gooey Cake: Add 2 ripe mashed bananas.
Peanut Butter Gooey Cake: Add 1 cup creamy peanut butter.
1 (18.25-ounce) package chocolate cake mix
1 egg
1 stick (8 tablespoons) butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
2 eggs
3 to 4 tablespoons cocoa powder
1 (16-ounce) box confectioners' sugar
1 stick (8 tablespoons) butter, melted
1 teaspoon vanilla extract
1 cup chopped nuts
Heat oven to 350 degrees. Lightly grease a 13-by-9-inch baking pan.
In a large bowl, combine the cake mix, 1 egg, and 1 stick melted butter; stir until well blended. Pat mixture evenly into bottom of prepared pan and set aside.
With an electric mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Reduce the mixer speed and add the confectioners' sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 1 stick of melted butter and vanilla; beat until smooth.
Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan. Bake 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when done. Let cake partially cool on a wire rack before cutting into pieces. Makes 16 servings.
Variations:
Use yellow cake mix for the bottom. For the filling, omit the cocoa, add 1 teaspoon each cinnamon and nutmeg and for:
Pumpkin Gooey Cake: Add a 15-ounce can pumpkin.
Pineapple Gooey Cake: Add a drained 20-ounce can crushed pineapple.
Banana Gooey Cake: Add 2 ripe mashed bananas.
Peanut Butter Gooey Cake: Add 1 cup creamy peanut butter.
Thursday, March 5, 2009
Raspberry Cheese Spread
4 oz cream cheese
1 cup mayo
2 cups mozzarella
2 cups cheddar
1 cup chopped pecans
1/2 cup raspberry preserves
In medium bowl, beat cream cheese and mayo. Beat in cheeses. Stir in pecans. Spread into plastic wrap lined 9-inch round dish (I used a pie plate). Refrigerate until set. Invert onto plate and cover with raspberry preserves. Serve with crackers or pita chips.
Friday, February 20, 2009
No-Pain Lo Mein
Ingredients:
2 tablespoons vegetable oil
3-4 chicken breasts cut into thin strips
1/2 cup snow peas
1 red bell pepper, seeded and cut into match stick size pieces
1 can of water chestnuts, drained
1 small onion, chopped
1/4 pound mushrooms
4 green onion, thinly sliced on a diagonal
2 T ginger
2 cloves garlic, minced
red pepper flakes
1 pound lo mein noodles or thin spaghetti, cooked to al dente and drained well
1/2 soy sauce
2 tablespoons toasted sesame oil
sesame seeds
salt to taste
While the pasta is cooking, brown meat in wok or large skillet over high heat in 1 T sesame oil. Remove from pan. Add vegetable oil and crushed red pepper. Stir fry snow peas, onion, mushrooms, red pepper, mushrooms, and water chestnuts for one minute. Remove from pot with a slotted spoon and add to meat. Dump drained, cooled pasta into wok. Add green onions and half your cooked veggies and meat. Toss and fry the mixture until noodles and veggies are combined. Drizzle with a couple tablespoons soy sauce and 1 T sesame oil. Combine well. Sprinkle with salt to taste. Dump into serving dish and top with remaining meat and veggies.
Adapted from a Rachael Ray recipe
2 tablespoons vegetable oil
3-4 chicken breasts cut into thin strips
1/2 cup snow peas
1 red bell pepper, seeded and cut into match stick size pieces
1 can of water chestnuts, drained
1 small onion, chopped
1/4 pound mushrooms
4 green onion, thinly sliced on a diagonal
2 T ginger
2 cloves garlic, minced
red pepper flakes
1 pound lo mein noodles or thin spaghetti, cooked to al dente and drained well
1/2 soy sauce
2 tablespoons toasted sesame oil
sesame seeds
salt to taste
While the pasta is cooking, brown meat in wok or large skillet over high heat in 1 T sesame oil. Remove from pan. Add vegetable oil and crushed red pepper. Stir fry snow peas, onion, mushrooms, red pepper, mushrooms, and water chestnuts for one minute. Remove from pot with a slotted spoon and add to meat. Dump drained, cooled pasta into wok. Add green onions and half your cooked veggies and meat. Toss and fry the mixture until noodles and veggies are combined. Drizzle with a couple tablespoons soy sauce and 1 T sesame oil. Combine well. Sprinkle with salt to taste. Dump into serving dish and top with remaining meat and veggies.
Adapted from a Rachael Ray recipe
Thursday, February 19, 2009
Pan Seared Chicken with rice
This is very easy !
Makes 6 servings
Ingredients
2 teaspoons dried Italian seasoning (I used fresh thyme, basil, oregano and rosemary and chopped it all up together instead of Italian seasonin)
1 1/2 teaspoons paprika
1 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon pepper
6 Boneless, Skinless Chicken Breasts
2 tablespoons olive oil
1 garlic clove, minced
2/3 cup chicken broth
Preparation
Stir together Italian seasoning and next 4 ingredients. Sprinkle evenly on both sides of chicken.
Cook 3 chicken breasts in 1 Tbsp. hot oil over medium heat 6 to 8 minutes on each side or until done. Remove chicken from pan. Repeat with remaining 3 chicken breasts and 1 Tbsp. oil.
Sauté garlic in hot skillet 1 minute. Add chicken broth, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Serve sauce over chicken. Serve with rice.
Southern Living, SEPTEMBER 2007
Makes 6 servings
Ingredients
2 teaspoons dried Italian seasoning (I used fresh thyme, basil, oregano and rosemary and chopped it all up together instead of Italian seasonin)
1 1/2 teaspoons paprika
1 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon pepper
6 Boneless, Skinless Chicken Breasts
2 tablespoons olive oil
1 garlic clove, minced
2/3 cup chicken broth
Preparation
Stir together Italian seasoning and next 4 ingredients. Sprinkle evenly on both sides of chicken.
Cook 3 chicken breasts in 1 Tbsp. hot oil over medium heat 6 to 8 minutes on each side or until done. Remove chicken from pan. Repeat with remaining 3 chicken breasts and 1 Tbsp. oil.
Sauté garlic in hot skillet 1 minute. Add chicken broth, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Serve sauce over chicken. Serve with rice.
Southern Living, SEPTEMBER 2007
Wednesday, February 18, 2009
Jello Cake
INGREDIENTS
Yellow Cake Mix
Strawberry Jello (6 oz) (just the powder)
2/3 c oil
2/3 c water
4 eggs
1 tsp strawberry extract
*small box of vanilla pudding optional*
DIRECTIONS
1. Grease and flour a bunt cake pan
2. Heat oven to 350 degrees
3. Mix together the cake mix, jello powder, oil and water
4. Add eggs one at a time
5. Add strawberry extract
4. *optional to then add pudding powder*
5. Pour cake batter into bunt cake pan and cook 35-45 minutes or until toothpick comes out clean.
6. Let cake cool and then remove from bunt cake pan
6. *Optional to add a little water to a 1/2 cup or so of powdered sugar (just to consistency that powdered sugar is just a little runny) and drizzle on top*
(This was a family favorite in my family when I was growing up. It was always a moist cake, but the last time I cooked it I added the box of pudding mix to it and it make it even more moist - Delicious!)
Yellow Cake Mix
Strawberry Jello (6 oz) (just the powder)
2/3 c oil
2/3 c water
4 eggs
1 tsp strawberry extract
*small box of vanilla pudding optional*
DIRECTIONS
1. Grease and flour a bunt cake pan
2. Heat oven to 350 degrees
3. Mix together the cake mix, jello powder, oil and water
4. Add eggs one at a time
5. Add strawberry extract
4. *optional to then add pudding powder*
5. Pour cake batter into bunt cake pan and cook 35-45 minutes or until toothpick comes out clean.
6. Let cake cool and then remove from bunt cake pan
6. *Optional to add a little water to a 1/2 cup or so of powdered sugar (just to consistency that powdered sugar is just a little runny) and drizzle on top*
(This was a family favorite in my family when I was growing up. It was always a moist cake, but the last time I cooked it I added the box of pudding mix to it and it make it even more moist - Delicious!)
Chicken Florentine Casserole
INGREDIENTS
4 skinless, boneless chicken breast halves
1/4 cup butter
3 teaspoons minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
2 (13.5 ounce) cans spinach, drained
4 ounces fresh mushrooms, sliced
2/3 cup bacon bits
2 cups shredded mozzarella cheese
DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside. (I decided to cut the chicken into cubes to make it easier to serve more people)
2.Increase the oven temperature to 400 degrees F (200 degrees C).
3.Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
4.Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish (again, I cubed the chicken), and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
5.Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.
(Found this recipe at www.allrecipes.com. We had it tonight with guests and loved it. We don't like mushrooms so I left those out. Also, I, being somewhat cooking challenged, have no idea what Italian Seasoning is, so I used Creole seasoning instead. It all turned out great and it served 4 adults and 4 children and we still had a serving left over.)
4 skinless, boneless chicken breast halves
1/4 cup butter
3 teaspoons minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
2 (13.5 ounce) cans spinach, drained
4 ounces fresh mushrooms, sliced
2/3 cup bacon bits
2 cups shredded mozzarella cheese
DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside. (I decided to cut the chicken into cubes to make it easier to serve more people)
2.Increase the oven temperature to 400 degrees F (200 degrees C).
3.Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
4.Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish (again, I cubed the chicken), and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
5.Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.
(Found this recipe at www.allrecipes.com. We had it tonight with guests and loved it. We don't like mushrooms so I left those out. Also, I, being somewhat cooking challenged, have no idea what Italian Seasoning is, so I used Creole seasoning instead. It all turned out great and it served 4 adults and 4 children and we still had a serving left over.)
Tuesday, February 17, 2009
Brie and Sausage Breakfast Casserole
8 to 10 servings
Ingredients:
1 (8-ounce) round Brie*
1 pound ground hot pork sausage
6 white sandwich bread slices
1 cup grated Parmesan cheese
7 large eggs, divided
3 cups whipping cream, divided
2 cups fat-free milk
1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed sage
1 teaspoon seasoned salt
1 teaspoon dry mustard
Garnishes: chopped green onions, shaved Parmesan cheese
Preparation
Trim rind from Brie, and discard; cut cheese into cubes, and set aside.
Cook sausage in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain well.
Cut crusts from bread slices, and place crusts evenly in bottom of a lightly greased 13- x 9-inch baking dish. Layer evenly with bread slices, sausage, Brie, and Parmesan cheese.
Whisk together 5 eggs, 2 cups whipping cream, and next 4 ingredients; pour evenly over cheeses. Cover and chill mixture for 8 hours.
Whisk together remaining 2 eggs and remaining 1 cup whipping cream; pour evenly over chilled mixture.
Bake at 350° for 1 hour or until casserole is set. Garnish, if desired.
* 2 cups (8 ounces) shredded Swiss cheese may be substituted.
Southern Living. myrecipes.com
Ingredients:
1 (8-ounce) round Brie*
1 pound ground hot pork sausage
6 white sandwich bread slices
1 cup grated Parmesan cheese
7 large eggs, divided
3 cups whipping cream, divided
2 cups fat-free milk
1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed sage
1 teaspoon seasoned salt
1 teaspoon dry mustard
Garnishes: chopped green onions, shaved Parmesan cheese
Preparation
Trim rind from Brie, and discard; cut cheese into cubes, and set aside.
Cook sausage in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain well.
Cut crusts from bread slices, and place crusts evenly in bottom of a lightly greased 13- x 9-inch baking dish. Layer evenly with bread slices, sausage, Brie, and Parmesan cheese.
Whisk together 5 eggs, 2 cups whipping cream, and next 4 ingredients; pour evenly over cheeses. Cover and chill mixture for 8 hours.
Whisk together remaining 2 eggs and remaining 1 cup whipping cream; pour evenly over chilled mixture.
Bake at 350° for 1 hour or until casserole is set. Garnish, if desired.
* 2 cups (8 ounces) shredded Swiss cheese may be substituted.
Southern Living. myrecipes.com
Croissant French Toast with Strawberry Syrup
Prep: 15 min., Cook: 4 min. per batch
Makes 4 servings
Ingredients
4 large day-old croissants
3/4 cup milk
2 large eggs
1 teaspoon vanilla extract
2 tablespoons butter
3 tablespoons powdered sugar
Slice croissants in half lengthwise.
Whisk together milk, eggs, and vanilla. Pour into a shallow dish. Dip croissant halves into egg mixture, coating well.
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add four croissant halves, and cook about 2 minutes on each side or until golden brown. Repeat procedure with remaining butter and croissant halves. Sprinkle with powdered sugar; top with Sweetened Whipped Cream, if desired, and Fresh Strawberry Syrup.
Fresh Strawberry Syrup
Prep: 10 min., Stand: 30 min., Cook: 5 min.
Makes about 2 cups
Ingredients
1 quart fresh strawberries, sliced
1/2 cup sugar
1/4 cup orange liqueur or orange juice
1 teaspoon grated orange rind
Preparation
Combine all ingredients in a saucepan, and let stand 30 minutes or until sugar dissolves. Cook over low heat, stirring occasionally, 5 minutes or until warm.
myrecipes.com
Makes 4 servings
Ingredients
4 large day-old croissants
3/4 cup milk
2 large eggs
1 teaspoon vanilla extract
2 tablespoons butter
3 tablespoons powdered sugar
Slice croissants in half lengthwise.
Whisk together milk, eggs, and vanilla. Pour into a shallow dish. Dip croissant halves into egg mixture, coating well.
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add four croissant halves, and cook about 2 minutes on each side or until golden brown. Repeat procedure with remaining butter and croissant halves. Sprinkle with powdered sugar; top with Sweetened Whipped Cream, if desired, and Fresh Strawberry Syrup.
Fresh Strawberry Syrup
Prep: 10 min., Stand: 30 min., Cook: 5 min.
Makes about 2 cups
Ingredients
1 quart fresh strawberries, sliced
1/2 cup sugar
1/4 cup orange liqueur or orange juice
1 teaspoon grated orange rind
Preparation
Combine all ingredients in a saucepan, and let stand 30 minutes or until sugar dissolves. Cook over low heat, stirring occasionally, 5 minutes or until warm.
myrecipes.com
Thursday, January 15, 2009
Cashew-Crusted Chicken on Basil-Pineapple Rice
From Cooking Light
Ingredients
1/2 cup unsalted cashews
2 tablespoons garlic-seasoned breadcrumbs
4 (4-ounce) skinless, boneless chicken breast halves
1 large egg white, lightly beaten
1 (8-ounce) can crushed pineapple in juice, drained
Cooking spray
1 (3 1/2-ounce) bag precooked long-grain rice (such as Success)
1/3 cup finely chopped fresh basil
1/2 teaspoon salt
Preparation
Preheat oven to 450°.
Place nuts and breadcrumbs in a food processor, and pulse 10 times or until the crumbs measure 2/3 cup. Pour nut mixture into a shallow dish. Brush chicken with egg white; dredge chicken in nut mixture. Spread the pineapple in an 11 x 7-inch baking dish coated with cooking spray. Arrange chicken over pineapple, and bake at 450° for 14 minutes or until chicken is done, turning after 7 minutes.
While the chicken is cooking, prepare the rice according to package directions. Remove chicken from dish. Stir rice, basil, and salt into pineapple. Serve with chicken.
Ingredients
1/2 cup unsalted cashews
2 tablespoons garlic-seasoned breadcrumbs
4 (4-ounce) skinless, boneless chicken breast halves
1 large egg white, lightly beaten
1 (8-ounce) can crushed pineapple in juice, drained
Cooking spray
1 (3 1/2-ounce) bag precooked long-grain rice (such as Success)
1/3 cup finely chopped fresh basil
1/2 teaspoon salt
Preparation
Preheat oven to 450°.
Place nuts and breadcrumbs in a food processor, and pulse 10 times or until the crumbs measure 2/3 cup. Pour nut mixture into a shallow dish. Brush chicken with egg white; dredge chicken in nut mixture. Spread the pineapple in an 11 x 7-inch baking dish coated with cooking spray. Arrange chicken over pineapple, and bake at 450° for 14 minutes or until chicken is done, turning after 7 minutes.
While the chicken is cooking, prepare the rice according to package directions. Remove chicken from dish. Stir rice, basil, and salt into pineapple. Serve with chicken.
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