Friday, December 10, 2010
I made this for my neighbor gifts this year and it is so yummy and simple!
What you'll need:
-1 C. White chocolate chips
-Popcorn (Either 1 bag popped or 1 batch in the air popper)
Directions: Make your popcorn, set aside. Take out a row of Oreos and crush them in a ziploc bag using your fingers (you could also use a rolling pin), set aside. Melt the white chocolate chips in the microwave on 50% power for 30 seconds and then in 15 second increments until all chips are melted. (Note: If you use too much heat the chips turn into dough...I, of course, didn't ruin half a bag by doing this...).
Place popcorn in a fairly large bowl, pour the melted white chocolate over the popcorn, add the crushed oreos, mix carefully until the popcorn and oreos are coated. You can then either leave it in the bowl or pour it out onto a cookie sheet for the chocolate to harden. Voila! You are done!
*Picture from google images
Thursday, December 9, 2010
If these even remotely sound good to you, multiply that by 100, at least, and that is how delicious they taste. I can't stop eating them! I make mini muffins and sub gluten-free ingredients for my son. Then I freeze them on a cookie sheet. Then put them in a ziplock bag and keep them frozen for when he wants them. A few seconds in the microwave and breakfast is ready! It doesn't say what temperature to cook them at. I just did 350 and I did not put the blueberries or chocolate chips in the batter. I put them in individually to each muffin because I made mini ones and I figured it would be easier than trying to get an equal amount into each spot.
|Blueberry White Chip Muffins presented by Homestead Lodging|| |
Sunday, November 28, 2010
Cookies for your dog!!
1 1/2 cups whole wheat flour
1/2 cup all-purpose flour
1 Tbsp. baking powder
1 cup peanut butter (smooth or chunky
3/4 cup milk
Mix together and roll out on floured surface. Cut out and place on baking sheet. Bake for 20 minutes at 400 degrees. Cool and treat your dog!
from Just Cook Already
Friday, November 26, 2010
- Kosher salt
- 1 1/2 pounds fresh French green beans, ends trimmed
- 4 tablespoons butter, divided
- 2 tablespoons finely chopped Vidalia onion
- 4 ounces baby portobello mushrooms, cleaned and finely chopped (about 2 tablespoons)
- 2 tablespoons all-purpose flour
- 1 cup (8 ounces) sour cream
- Freshly ground black pepper
- 1 1/2 cups corn cereal (recommended: Corn Flakes)
- 1/2 pound grated mozzarella cheese
Preheat the oven to 400 degrees F.
Bring a large pot of salted water to a boil over medium heat. Add the beans and cook for until just tender but still firm, about 5 to 7 minutes. Remove the beans from the water to a large bowl of ice water to preserve color and stop the cooking. Drain the beans and set aside.
Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and saute until translucent. Stir in the mushrooms, season with salt and pepper, to taste, and saute about 3 to 5 minutes. Add the flour and stir for another minute, to cook out the raw flour taste, and then whisk in the sour cream. Simmer for just a couple of minutes to bring the flavors together and taste for seasoning.
Cut the green beans into 2-inch pieces. Melt the remaining 2 tablespoons of butter in a small pan. Crush the cereal flakes in a resealable plastic bag and add them to the pan with the butter. Toss to coat. Spread the green beans over the bottom of a 9-inch casserole dish. Pour all of the mushroom sauce mixture over the beans and top with the grated cheese. Sprinkle with the buttered cereal flakes and bake in the preheated 400 degree F oven, until light golden brown and bubbly, approximately 20 minutes. Remove from the oven and serve.
Wednesday, November 10, 2010
What you'll need:
A cup of plain yogurt (Greek or regular - I used Kroger brand)
Candy thermometer (or yogurt spoon if you have a yogurt maker)
1. Take a yogurt cup from yogurt maker and fill with milk to about 3/4 full. Pour into a 2-qt sauce pan. Repeat for however many cups you have in your yogurt maker. (See I'm not even thinking about measuring or doing the math)
2. Scald your milk, stirring frequently. (Scalding will take it to about 180 F)
3. Let the milk cool down to about 110 F (pretty warm, but not hot - if you don't have a thermometer) and pour a little bit of milk into a bowl. Mix 2-4 Tbs. of plain yogurt (this is your starter) with the milk in the bowl. Then add this mix back into the pan of milk and stir.
4. Fill your cups with the yogurt, put the lids on and place in yogurt maker. Plug in your yogurt maker and wait 8-10 hours.
5. Remove cups and refrigerate.
Easy peasy, right? This will make a fairly runny yogurt. I like it this way, but my husband prefers custard-like yogurt so I'm going to be experimenting with starters and extra add-ins (powdered milk, etc.).
If you don't have a yogurt maker, but still would like to make your own yogurt, you can do it in a slow cooker. A good link I found was here at Utah Deal Diva. She goes over how she makes homemade yogurt and it looks to be fairly simple. I hope you try it!
Sunday, November 7, 2010
I have been waiting for it to get cold enough to make this and it finally is. I looked at the ingredients and realized that if I used corn tortillas instead of flour, then it could be gluten-free! So yummy. I bought double ingredients so I could freeze it, but I chickened out and decided to try it first, but I will be making a freezer version this week.
This dish freezes and reheats exceptionally well, which makes it perfect for double batches. Makes 1 9×13″ pan, or about 12 servings. If you prefer a bit more spice (I do), you can up the taco seasoning to 1 1/2-2 packets.
- 1 lb ground turkey or ground beef
- 1 (15 ounce) can fire-roasted tomatoes with green chiles
- 1/2 cup water
- 1 packet taco seasoning
- 2 (4 ounce) cans diced green chiles
- 2 (14 ounce) cans refried beans
- 1 (6 ounce) can sliced black olives
- 8 large flour tortillas (preferably handmade—most better grocers will carry them)
- 1 1/2 cups grated pepper jack cheese
- 1 1/2 cups grated sharp cheddar cheese
- sour cream for serving (optional)
Preheat oven to 425F. In a large skillet, brown ground meat. Drain fat. Add tomatoes, taco seasoning and water. Simmer over medium heat, stirring occasionally, for 5 minutes or until most of the liquid has evaporated. Remove from heat.
In a bowl, combine the refried beans, diced green chiles and black olives. Stir. Blend the two grated cheeses together in a separate bowl.
Coat a 9×13 baking dish with cooking spray. Spread half of the bean mixture evenly into the bottom of the pan. Cover with two of the flour tortillas. Spread with a third of the cheese mixture, then cover with half of the meat mixture. Cover with tortillas once again, then layer the remaining beans, two more tortillas, 1/3 of the cheese, the remaining meat mixture, the remaining tortillas, and the remaining cheese. Bake for 15 minutes or until heated through and bubbly. Let cool 5 minutes before serving. Top with a dollop of sour cream if desired.
Friday, October 29, 2010
Maybe many of you have experienced these chicken pillows, but I was new to them and loved them. A couple sidenotes:
1. I did not take the time to make 16 small pillows and just made 8 - kept 2 crescent rolls together and they were the perfect size for adults.
2. Some of you may be aware of my new gluten-free child and it's been challenging to say the least! So much more planning and time is required for our meals so when I do something like this, I will for sure let you know if I altered it for my gluten-free child.
2/3 cup crushed Mom's seasoned stuffing
2 (3 oz.) package cream cheese
4 Tbsp. softened butter
1/8 tsp pepper
2 cups cooked chicken pieces
2/3 cup mushroom pieces
2 cans crescent dinner rolls
6 Tbsp. melted butter
Combine cream cheese, softened butter, and pepper. Mix well, then add the cooked chicken and mushroom pieces. In a separate bowl, put the crushed stuffing. Roll out each section of crescent roll into a square and put 2 heaping tablespoons of chicken mixture in the center of each one. Fold over and pinch edges. Dip each one in melted butter and then roll it in the crushed stuffing. Place them on a cookie sheet and cook at 375 for 20 minutes. This is best served with a mild chicken gravy or a sauce made with cream of chicken soup and sour cream. Makes 16.
Variation: Add 1/2 cup chopped pecans to stuffing.
Gluten-free "cream of chicken"
3T. butter or oil
3T. flour blend (gluten-free)
1 1/4c. chicken broth (or milk if you can)
Melt butter/oil in saucepan. Stir in flour and seasonings. Cook over medium heat until bubbly. Add liquid slowly, stirring with whisk to get rid of lumps. Cook until thick.
Makes 1 cup or equivalent to 1 can of condensed soup.
***It's more just like a thick chicken gravy, so for this I put a little of the chicken mixture aside and added more milk to make it gravier. Then I served it over rice and used the extra gravy over the chicken pillows and rice.***
Monday, October 4, 2010
We have been in a recipe hump and so I have been trying a bunch of new recipes - this is a new favorite and it freezes well too, so it's all around wonderful! Try it out! I halved the recipe, but next time I'm going to do the full recipe and freeze the extras to give away to all of our new babies families in the ward. I also substituted the ricotta for cottage cheese.
Submitted by Erin (Brittany's delicious recipe. :) )
44 uncooked jumbo pasta shells (That’s about one and one-half 12-oz boxes)
2 c chopped cooked chicken
2 c fresh chopped spinach
1 onion, chopped
2 cloves garlic, minced
1 (15oz) container ricotta cheese
2 (8oz) packages cream cheese, softened
1 (5oz) package shredded Parmesan cheese (about 1 2/3 c.)
1 large egg, lightly beaten
1 Tb dried parsley flakes
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp pepper
2 c shredded mozzarella cheese, divided
1 (26oz) jar prepared spaghetti sauce (any variety)
Cook shells according to package directions (be sure to stir every once in awhile so they don't stick to the bottom of the pan and tear apart); drain and set aside.
Preheat oven to 350°. Lightly grease 2 13x9x2inch baking dishes.
In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.
Makes 8-10 servings.
Tis the season for anything with ginger or pumpkin, right? I made these last year and plan on making them again this week. - enjoy!
from Rachel Ray
3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg, eyeball it
1/2 teaspoon salt
4 large eggs
2/3 cup packed dark brown sugar
1 cup canned pumpkin puree
1 1/4 cups milk
1/2 cup molasses
1/2 cup (1 stick) melted butter, plus some to butter the iron
Syrup, whipped cream or fresh fruits for topping, to pass at table
Preheat waffle iron.
In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.
Monday, September 20, 2010
I have never been able to make good rolls and with this recipe, and probably practice from making bread, I can! My friend asked for the recipe so don't be afraid and just try them!
2 c. whole milk (if you're in a pinch, you can use 2%, but whole is best. Don't use 1% or skim)
½ c. + 1 Tbsp. sugar, divided
1/3 c. (5 1/3 Tbsp.) butter
2 tsp. Kosher salt
2 pkgs. active dry yeast (or 4 1/2 tsp.), preferably bread machine yeast
2/3 c. warm (105-115-degree) water
8-9 c. all-purpose flour
3 beaten eggs
Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts. It's salty. It's sweet. Yum.
While the milk mixture is cooling, dissolve the yeast and 1 Tbsp. sugar in warm water. Let stand about 10 minutes. If the yeast hasn't bubbled, you'll need to repeat this step--moving on with yeast that hasn't been activated properly will only end in heartache for you and hate mail for us.
In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.
Add beaten eggs. Why should you beat your eggs first? Same reason you should combine your dry ingredients before adding them to moist ingredients when making cookies and cakes--it ensures everything is well-mixed and can be evenly-distributed through your dough or batter. If you add the whole eggs, your dough may not be as consistent.
Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half.
Spray 2 9x13 glass pans with cooking spray. Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces. I like to use a pizza cutter because it has a blade on each side, so it cuts right through dough without sticking to the blade. This dough should be very easy to work with, almost like playdough. Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in the second pan.
Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375.
Bake for 15-18 minutes or until golden-brown.
When done, remove from oven. Rub a stick of cold butter over the tops of the rolls. You must now eat one. Now. While it's hot.
Thursday, August 5, 2010
This is silly but I've been asked several times about my smoothies. I drink them a lot in the summer and so I thought I'd post a few that I thought were good. Try them-you won't be sorry. Although there isn't a lot of fat in these-there is a lot of sugar from the fruit and yogurt, so I drink them as a post-workout boost. I hope you like them!
The Green Monster
Proceed with Caution
1/2 cup skim milk
1 banana (frozen works great!)
1-2 tablespoons natural peanut butter
handful of spinach, well rinsed (about 2 ounces)
3-4 ice cubes
Place all ingredients in blender and process until smooth. Pour into tall glass and enjoy.
1/4 cup skim milk
1/4 cup rasberries
1/4 cup coconut
1/2 vanilla yogurt
3-4 ice cubes
Place all ingredients in blender and process until smooth. Pour into tall glass and enjoy.
Orange Banana Smoothie
1 1/2 cups freshly squeezed orange juice (4 oranges)
1 tablespoon freshly squeezed lime juice
1 cup strawberries, tops removed, and cut in 1/2
1 to 1 1/2 ripe bananas
Combine the orange juice, lime juice, strawberries, and banana in a blender and process until smooth. Refrigerate until cold.
Orange You Glad You Drank This? :)
Thursday, July 29, 2010
1 small onion, finely chopped
1 clove garlic, minced
1 ripe tomato, chopped
1 lime, juiced
Salt and pepper to taste
1 Mango, chopped
1 Jalapeno, finely chopped (remove seeds)
Salt and Pepper to taste
Wednesday, July 28, 2010
I had a craving for this pasta today and went to find the recipe in my book. Imagine my dismay when it wasn't there!! So I looked on here and it wasn't there either. Always in search of ways to avoid using your oven, here's another delicious way from Mel's Kitchen Cafe. You could also easily omit chicken and it becomes vegetarian.
*Note: this pasta is best served immediately as it tends to get less creamy as it sits at room temperature – so serve warm right as it finishes cooking! (Incidentally, it heated up just fine the next day in the microwave on low power.)
1 tablespoon olive oil
2 average-sized chicken breasts (about 1 to 1 ½ pounds), cut into chunks
2 red bell peppers, cut into ½-inch pieces
8 ounces white button mushrooms, quartered
1 teaspoon dried thyme
3 cloves garlic, finely minced
1 pound orzo pasta
8 ounces cream cheese, softened (can use 1/3 less fat cream cheese)
1 cup reserved pasta water
1/2 teaspoon salt
1/2 teaspoon pepper
½ cup freshly grated Parmesan cheese
3 tablespoons chopped fresh flat leaf parsley
Squeeze of fresh lemon juice (from 1 lemon)
Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until tender. When the orzo is ready, reserve 1 cup of the pasta water (ladling it into a small bowl is my method) and then drain the orzo and set aside.
While the orzo cooks, in a large nonstick skillet, heat the olive oil over medium heat. Season the chicken with salt and pepper. Add the chicken to the hot oil and brown on all sides. When nicely browned (but not all the way cooked through), add the peppers, mushrooms and thyme. Stir and let cook for about 5 minutes, until the chicken is cooked through and the mushrooms and peppers have softened and browned and most of the liquid has evaporated. Add the garlic and cook, stirring, until fragrant, about 1 minute.
In the skillet over medium heat, add the softened cream cheese (if you forgot to let the cream cheese soften at room temperature, no worries! Pop it in the microwave for one minute on 40% power) in bite sized chunks and stir so that the cream cheese melts and coats the chicken and vegetables. Add the reserved pasta water and bring to a simmer. Add ½ teaspoon salt and ½ teaspoon pepper. Stir. Add the orzo, Parmesan, lemon juice and fresh parsley. Stir to combine and heat through. Garnish with additional Parmesan and parsley.
Monday, July 26, 2010
From the lovely Kaye Briggs. This is my momma's potato salad. I don't know that it has really won any awards, but it has been my summer go-to potluck side and I have been receiving compliments like crazy on it. I find this amusing considering the ingredients are super simple. Enjoy!
- 3 lbs. new potatoes - cooked, peeled & cubed. (I like to chop my potatoes as tiny as possible for the salad).
- 1 cup mayonnaise
- 1 cup sour cream
- 4 Tbs. horseradish
- 2 Tbs. chopped parsley
- 1 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1 bunch of green onions sliced thin
- 8 hard cooked eggs 6-8 slices of bacon
You can top with sliced hard cooked eggs and paprika for presentation.
**I usually just cook however many potatoes I think I need to feed the number of people and add bacon, eggs, and onions accordingly. Also, lately I have been substituting or adding in Greek yogurt to the light mayo and light sour cream. So I do 1 part mayo, 1 part sour cream, 1 part greek yogurt and I eyeball the horseradish.
Smoky Potato Salad
I must confess I am definitely not one for making up recipes. I do add things into recipes, but never making it up. This one I "adapted" from Rachael Ray. She had it as a warm potato salad, which you just poured the the dressing over, but I made into the potato salad and added bacon and eggs like my mom's.
- 1 large red bell pepper
- 2 Tbs. olive oil
- 1 1/2 lbs. large red potatoes, scrubbed, chopped in cubes, and cooked (or just for however many people you are feeding again)
- 4 hard cooked eggs, chopped
- 4 strips of bacon, chopped
- 2 Tbs. white wine vinegar
- 1/2 can corn
- 1/4 cup plain or Greek yogurt
- 1/2 cup mayonnaise
- 1 canned chipotle in adobo sauce, seeded and minced to a paste, plus 1/2-1 tsp adobo sauce
- 2 Tbs. chopped cilantro
Rub pepper with oil and grill until charred. Toss potatoes with 1 Tbs. oil and salt.
In a small bowl, whisk together: yogurt, mayo, chipotle, adobo sauce, and salt.
Chop egg, bacon, cilatnro and red pepper. Add everything together and mix and toss.
**May also char corn in oil in pan over the stove to add more smoky flavor.
Monday, July 19, 2010
juice of 1 lime
1 tsp salt
1 tsp minced garlic
about 1 tbsp chopped cilantro
Mix the above ingredients together until desired consistency. You can also add chopped tomatoes if you want.
4 chicken breasts, boiled and cubed
1-2 cups grapes, cut in half
2 cups celery, chopped
4 green onions, chopped
1 1-lb pkg bow tie pasta
1 head romaine lettuce
1/2 can cashews
16-oz bottle coleslaw dressing
1 cup mayonnaise
Mix ingredients together reserving lettuce and cashews until just before serving (they get soggy). Best if served cold. (I did the pasta and chicken the night before and then refrigerated it so it would be cold for the salad the next day).
Saturday, July 17, 2010
Buttermilk Syrup (Leigh Hansen)
1 cup buttermilk
1 cup unsalted butter (2 sticks)
2 cups sugar
1 tsp vanilla
Melt buttermilk and butter together, add sugar, bring to a boil. TAKE OFF HEAT, add vanilla.
German Pancakes (Smitten Kitchen)
Yield 2 9-inch pancakes.
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup flour, sifted
2/3 cup milk
2 tablespoons soft butter
Heat oven to 400°F. Butter two 9-inch cake pans well. Put eggs in blender container, cover and process at “stir” until light yellow in color. Push “mix” button, remove cover and add remaining ingredients; process until smooth. Pour into prepared pans and bake 20 minutes; then reduce heat to 350°F and bake 10 minutes. Slide onto hot plates. Serve with lemon slices, powdered sugar and butter if you follow recipes to the letter, raspberry syrup if you’re my mom or maple syrup and fresh berries if you’re us.
Friday, July 2, 2010
So my hubby and I LOVE Greek food. We made souvlaki for the first time. The chicken and zucchini was awesome however; I've yet to find a Greek Yogurt Sauce that I like. (I like it thick.) So if anyone knows one please post. This recipe was easy and delish! One quick tip. Soak the skewers in water for 2 minutes before loading the kababs. It works well. :) Enjoy!
Chicken Souvlaki features the fresh-tasting combination of lemon juice, garlic, and olive oil that is so prevalent in Greek cuisine. Serve it alongside a Greek salad of chunked tomatoes, cucumber, red onion, and feta cheese. Tzatziki is a traditional Greek yogurt-based sauce flavored with lemon, garlic, and crisp cucumbers.
Yield: 2 servings (serving size: 2 skewers and about 1/4 cup tzatziki sauce)
3 tablespoons fresh lemon juice
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
2 teaspoons olive oil
1/2 teaspoon salt
4 garlic cloves, minced
1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 medium zucchini, quartered lengthwise and cut into (1/2-inch-thick) slices
1/2 cup cucumber, peeled, seeded, and shredded
1/2 cup plain low-fat yogurt
1 tablespoon lemon juice
1/4 teaspoon salt
1 garlic clove, minced
To prepare souvlaki, combine the first 5 ingredients in a zip-top plastic bag; seal and shake to combine. Add chicken to bag; seal and shake to coat. Marinate chicken in refrigerator for 30 minutes, turning once.
Remove chicken from bag; discard marinade. Thread the chicken and zucchini, alternately onto each of 4 (8-inch) skewers.
Heat a grill pan coated with cooking spray over medium-high heat. Add skewers; cook 8 minutes or until chicken is done, turning once.
To prepare tzatziki sauce, combine cucumber, yogurt, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1 garlic clove, stirring well. Serve the tzatziki sauce with souvlaki.
219 (19% from fat)
4.7g (sat 1.3g,mono 2.3g,poly 0.6g)
Wednesday, June 30, 2010
For Fathers' Day, the father of my child wanted steak and everything grilled along with it. He underestimated how much work would be involved for him, but I enjoyed the day off from cooking! We have grilled everything under the sun when it comes to vegetables. My favorites are mushrooms with a little olive oil and zucchini.
As for the zucchini, you slice it in half and then in thin planks. Then I mix fresh lemon juice and olive oil together and coat the zucchini with it. Then just before they are done, top with a little fresh parmesan. My kiddo loves it. We tried this recipe from Our Best Bites that day. It's similar to a tinfoil dinner or where I grew up a "hobo" dinner. So delicious & easy. They were even tastier than they looked -
1 potato per person (any kind of potatoes work; for the sake of sentimentality, I'm partial to Russetts, although red and Yukon Gold potatoes are so smooth and delicious)
1/2 small onion per person (the one pictured is a little large because I used some onions in the corn)
1 Tbsp. butter per person, cut into pieces
1/4 tsp. salt per person
Freshly-ground black pepper
Tear sheets (1 per person) of aluminum foil into about 16" pieces. Fold each in half into a sqaure-ish and set aside.
Preheat grill. Slice potatoes into pieces about 1/8-1/4" thick. Slice onions about 1/8" thick.
Place 1 potato in the middle of each foil square and dot with butter pieces. Sprinkle with salt and pepper and then sprinkle generously with smoked paprika. Remember, paprika is super mild, so it's hard to add too much.
Top each pile with onions. Fold edges in and secure tightly. It's important to get a good seal because the moisture will cook the potatoes and onions and you want all those yummy juices, so if it seems like there's not quite enough foil, wrap packet in another layer.
Turn heat on grill to low. Place each packet on the grill. Close lid for 15 minutes. Turn and allow to cook for another 15 minutes. Remove from heat and carefully open each packet.
These can also be cooked in the oven at 400 for about 15-20 minutes (just check on them to see how they're doing) or in a panini press for about the same amount of time.
I watched Rachael make these and it looked complicated what with the broiler being on and everything. There is a butcher shop called Snider's Meat Market down the street and everything there is wonderful, but they have these chili rellenos that are absolute cream cheese, fattening heaven. These are a GREAT vegetarian, low-fat version. The red onion makes the whole dish so sweet and yummy. I love it! The rice was also wonderful, but makes quite a bit. I did not want my oven on so I actually used the grill completely by myself :) and just charred the peppers. Then, when I filled the peppers and topped with cheese (which can be omitted if you want to cut even more calories because there is so much flavor), I actually put them in a 9x13 and just put the pan straight on the grill to melt the cheese. Enjoy!
Charred Chili Relleno with Green Rice
Yield: 4 servings
- 4 cups chicken or vegetable stock, divided
- 1 bay leaf
- 2 cups white rice
- 4 large poblano peppers
- 6 ears corn on the cob or 3 cups frozen corn kernels
- 3 tablespoons corn, peanut or vegetable oil, divided
- 1 red onion, chopped
- 1 jalapeno, seeded and chopped
- 4 cloves garlic, chopped
- 1 (15-ounce) can fire roasted diced tomatoes, drained well
- 1 1/2 teaspoons ground cumin, 1/2 palm full
- 1/2 teaspoon dried oregano, eyeball it in your palm
- Salt and freshly ground black pepper
- 1/2 cup fresh cilantro leaves
- 1/2 pound spinach leaves, deveined and coarsely chopped
- 4 scallions, coarsely chopped
- 2 limes, zested, juiced
- 1 cup shredded Chihuahua cheese, Asadero or Monterey Jack
Preheat broiler or grill pan to high.
Heat about 3 1/2 cups stock in a sauce pot with a bay leaf to boiling. Add rice, cover pot reduce heat to low and simmer 18 minutes until tender.
Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes.
While peppers and rice are working, scrape the corn off the cobs or defrost frozen corn and dry by spreading out on clean kitchen towel. Heat 2 tablespoons light oil in a skillet over high heat. When the oil smokes or ripples add corn, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes. Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, oregano, salt and pepper. Cook another minute or 2 then turn pan off.
Place the cilantro, spinach, scallions, lime zest, half a cup of stock and a tablespoon of oil in food processor and process into coarse green paste. Stir into your rice pot in the last 3 to 4 minutes of its cooking time.
Sprinkle the lime juice over the corn mixture.
Split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon. Place peppers in a shallow baking dish and stuff each split pepper with lots of the corn mix, top each pepper with 1/4 cup cheese and place back under broiler to melt and char the cheese.
Serve peppers on beds of green rice. Yum-o!
Monday, June 14, 2010
Ah yes - a challenge has been set before me, and no better time for it with all those babies out there coming soon. I don't know about you - but everyone I know is pregnant! I had a friend ask for freezer meal ideas and this one is one of my favorites. I used to really hate mole, but decided to try this and love it now.
3.5-4-lb. frying chicken, cut into serving pieces (I usually just through in frozen cooked chicken or slightly thaw 2 chicken breasts)
5 Tbs. olive oil, divided
4 Tbs. chili powder, divided
salt & cayenne to taste
2 onions, peeled & chopped
2 tsp. ground cumin
2 cups chicken stock
1-14.5-ounce can diced tomatoes, drained
1/4 cup peanut butter
1/4 cup chopped raisins
1 Tbs. sugar
1 Tbs. unsweetened cocoa powder
Preheat oven to 350, and line a baking sheet wiht aluminum foil.
Rinse chicken and pat dry with paper twoels. Combine 3 Tbs. oil, 2 garlic cloves, and 2 Tbs. chili powder in a small bowl. Season to taste with salt and cayenne. Mix well, and rub mixture on chicken. Arrange chicken on the prepared pan, skin side down.
Bake chicken for 20 minutes, then turn with tongs, and bake skin side up for an additional 20-25 minutes, or until chicken is cooked through and no longer pink.
While chicken baeks, make sauce. Heat remaining 2 Tbs. oil in a heavy saucepan over medium-high heat. Add onions and remaining garlic and cook, stirring frequently, for 3 minutes, or until onions are translucent. Stir in remaining chili powder and cumin and cook, stirring constantly, for 1 minute.
Add peanut butter, raisins, sugar, and cocoa powder. Stir well and bring to a boil. Then turn to low and simmer sauce for 15 minutes, or until lightly thickened. Season to taste with salt and cayeene. Serve sauce on top of chicken.
Note: The sauce can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat over low heat, stirring occasionally.
Note: Can double recipe and freeze in heavy resealable plastic bags. (I often don't even need to double it to freeze it for my small family of 3)
Source: $3 Meals
Friday, June 11, 2010
So I have been making Lisa's (my loving sister, who mainly we started this blog to share our recipes together several states apart instead of emailing) Maple Granola with white chocolate chips and cranberries and it is super addicting!! I was watching the Food Network & Sunny from Cooking For Real made granola and added 2 whipped egg whites. So I did a little research online and came to discover that you can substitute the oil or butter for egg whites to help it clump together more. My hubby loves granola for breakfast cereal. He took a big bag of this granola to work, but left it in his car accidentally. He came out to find the chocolate chips melted it together in clumps and said it was absolutely heavenly. I have yet to try it that way, but have been adding the egg whites after I stir in the maple syrup. You have to whip them quite a bit with a whisk to get the desired effect. I have tried it 3 times thus far and this last time, I whipped them for quite a while and finally got it clump really well.
Thursday, June 10, 2010
Typically, meatballs are made with bread crumbs, but this adds quinoa instead to add more protein. I also revamped my spaghetti sauce from the Risotto Cakes recipe 2 more times! I put it in a food processor and added a little water. Then we had mini english muffin pizzas. Then instead of making this sauce, I just added a little more water and used my sauce. I am looking forward to trying this sauce, though, because I pretty much love anything with balsamic vinegar!
¼ cup olive oil
1 large onion, finely chopped
3 celery stalks, halved lengthwise and thinly sliced crosswise
1 large carrot, quartered lengthwise and thinly sliced crosswise
1 tsp hot red pepper flakes
1 28-oz. can tomatoes, chopped, with juices
4 garlic cloves, minced
1 Tbs balsamic vinegar
Salt & freshly ground black pepper
3 Tbs canola oil
1 small onion, finely chopped
1 lb. lean ground beef
1 ½ cups cooked quinoa
½ cup finely grated Parmesan
3 Tbs. fresh parsley leaves, very finely chopped
½ tsp. salt
¾ tsp. freshly ground black pepper
1 lb. linguine
1 large handful fresh basil leaves
To make the sauce, heat the olive oil in a large pot over medium heat. Add the onion, celery, carrot, and red pepper flakes and cook until tender, 10 to 15 minutes. Add the tomatoes, garlic, and vinegar and simmer for 20 minutes longer. Season with salt and pepper to taste and set aside to keep warm.
To make the meatballs, preheat the oven to 425. Heat the canola oil in a small skillet over medium heat. Add the onion and cook, partially covered, until very soft, about 10 minutes. Remove from the heat and set aside to cool.
In a large mixing bowl, combine the beef, quinoa, Parmesan, egg, parsley, salt, pepper, and cooled onions. Stir until a smooth, homogenous mixture has formed.
Roll the meat mixture into 2-inch balls and set them on an aluminum foil-lined baking sheet in neat rows. Bake for 20 to 25 minutes, until nicely browned but still soft to the touch.
In a large pot of boiling water, cook the linguine al dente. Serve the pasta with some meatballs and the sauce and top with a sprinkling of torn basil leaves.
Source: the 10 things you need to eat and more than 100 ways to prepare them
Monday, June 7, 2010
Lentils are healthier, right? They don't taste that way with bacon on top, but it was sure delicious.
- 1 cup dry lentils
- 2 cloves garlic, sliced
- 1 cup pomegranate juice
- 2 Tbs tomato paste
- 1 Tbs molasses
- 1/2 tsp dry mustard
- 1 tsp brown sugar
- 2 chipotles in adobe, chopped
- 1 Tbs adobo
- 3 slices bacon, preferably applewood smoked
In a large pot, combine the lentils and 3 cups of water. Bring to a boil, then reduce and let simmer for 30 minutes or until the lentils soften.
Meanwhile, prepare your sauce: Heat olive oil and garlic in a medium skillet and cook until garlic softens. Add next 7 ingredients (through adobo) and whisk to combine.
Bring to a simmer and let reduce for 10-15 minutes, or until it becomes thick enough to coat the back of a spoon.
Combine the lentils and sauce in a small baking dish. Arrange the bacon in a single layer over the top. Bake at 350 for 30 minutes, or until bacon has crisped up and sauce has become very thick.
Approx. 160 calories, 3 grams fat, 5 grams fiber, 7 grams protein
Note: I only used one chipotle pepper and it was plenty hot for me. Also, I don't know how many of you buy those peppers in Adobo sauce, but I've always just kept the leftovers in my fridge and thrown it out when they go bad. Now I freeze them and have used them 3 times!
Source: Food Buzz
My son's birthday was yesterday and we had a little BBQ with a few friends. I wanted to keep it really simple, but fun for him. We made these cupcakes and they were not only beautiful, but absolutely delicious. All I needed to get with these were a few brightly-colored table top covers and some Mickey Mouse balloons and everyone foolishly thought I outdid myself. I have made a really complicated chocolate cupcake one time from scratch and these were not only easy, but someone at the party said, "These are the best cupcakes I have ever had." Wow :)
I also made these cake bites from Bakerella. The first 10 were practice because I didn't stick the lollipop stick far enough into the cake, but they came out looking really good after I figured that out. I bought some rainbow colored jelly bellies (the sour ones would look best, but I just put together different colors) and put them in a glass bowl. Then I put the pops in like a flower arrangement. I wish I had taken a picture, but my battery died! If you need a fun theme, here you go!
I won't post the recipes because they do need instruction so I'll just post the links.
Friday, May 28, 2010
1 teaspoon extra virgin olive oil
1/3 cup diced yellow onions
1 teaspoon minced garlic cloves
2/3 cup Arborio rice
1/2 teaspoon sea salt
1 1/2 cups vegetable stock
1 medium fresh zucchini, cut into 1/4 inch strips
1 large Portobello mushrooms, cut into 1/4 inch strips
1 cup peeled and sliced eggplant, cut into 1/4 inch thick rounds
1/2 cup sliced red onions
1 red bell pepper, cut in half
1/2 cup shredded mozzarella cheese
Risotto Cake Seasoning Mix:
1 teaspoon garlic granules
1/2 teaspoon dried basil
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1. In a large sauté pan, over medium heat, sauté onions and garlic in olive oil until onions are translucent. Add rice to the pan and sauté for 1-2 minutes. Add salt, and begin adding vegetable stock to pan 1/2 cup at a time, stirring constantly until liquid is absorbed. Continue adding broth 1/2 cup at a time until all liquid has been absorbed and rice is creamy. Allow rice to cool for 15-20 minutes.
2. Preheat griddle or electric skillet to 350°. For each cake, use 1/3 cup of risotto mix, form into a ball, and flatten to 1/4-inch thickness. Spray griddle with canola oil spray, and place risotto cakes on griddle until crisp on each side. Place each cake on a baking sheet after grilling.
3. Combine all ingredients for Risotto Cake Seasoning Mix together.
4. Preheat oven to 350°. Spread vegetables out on a separate baking sheet. Lightly spray with canola oil spray and dust the vegetables evenly with 1 teaspoon Risotto Cake Seasoning Mix. Roast in the oven for 20 minutes or until slightly browned. Peel skin off red pepper and slice into strips.
5. Evenly divide roasted vegetable mix over each of the 4 risotto cakes. Top each cake with 2 tablespoons mozzarella cheese. Dust each cake with a pinch of remaining Risotto Cake Seasoning Mix and bake at 350° for 5 to 10 minutes or until cheese melts.
6. Ladle 1/4 cup of Marinara Sauce on a plate and top with one Risotto Cake with Roasted Vegetables.
Makes 4 servings, each containing approximately:
47 gm. carbohydrate
7 gm. fat
18 mg. cholesterol
13 gm. protein
705 mg. sodium
6 gm. fiber
Fresh Marinara Sauce
- 1 T EVOO
- 2 cups diced onions
- 2 T minced garlic
- 1 1/2 t dried basil
- 1 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp freshly ground black pepper
- 5 lbs tomatoes, chopped (I just used canned whole peeled tomatoes and chopped them myself)
- 2 Tbs. honey
- 2 tsp sea salt
- 2 Tbs minced fresh basil
- 1 Tbs. minced fresh oregano
Heat the olive oil in a large pan over medium heat. Saute the onions until translucent. Add the garlic and brown slightly. Add the dried basil, dried oregano, thyme, and pepper and saute briefly.
Add the tomatoes and reduce the heat to low. Simmer for 1 hour, or until thickened.
Stir in the honey and salt. (If you want a smooth sauce, puree with an immersion blender and strain the mixture through a large-mesh sieve. I just left it chunky.) Add the fresh basil and fresh oregano and simmer for 5 minutes.
Thursday, May 27, 2010
I finally used the grill almost by myself last night. Doug had to go help someone move about 15 minutes after he got home so he had me turn the grill on before he got home. I have seen him do it, but I am one of those people who has to do it myself to remember. This expands my food repertoire so much now!
Weston loved this meal and is a hard person to get to eat meat, but he just kept saying "mmm, mnmm, I like it!" I took the skin off my pieces of chicken & you really could not tell the difference. So if you want to save a few calories and clogging arteries and cut the skin off, go for it!
For the Chicken:
- 3/4 cup hoisin sauce
- 3 scallions, coarsely chopped
- 5 cloves garlic
- 1 2-inch piece fresh ginger, sliced
- 1 jalapeno pepper, stemmed and halved (remove seeds for less heat)
- Zest and juice of 2 limes, plus lime wedges for garnish
- 2 tablespoons rice vinegar
- Kosher salt and freshly ground pepper
- 2 pounds skin-on chicken thighs and drumsticks (separate pieces)
For the Salad:
- 1/2 cup rice vinegar
- 2 tablespoons sugar
- Kosher salt
- 1 seedless cucumber, thinly sliced
- 1/2 red onion, thinly sliced
Prepare the chicken: Preheat a grill to medium on one side. Combine the hoisin sauce, scallions, garlic, ginger, jalapeno, lime zest and juice, vinegar, and salt and pepper to taste in a mini food processor or blender; process until almost smooth. Season the chicken with salt; toss with the hoisin mixture in a large bowl.
Make the salad: Bring the vinegar, sugar and 1 1/2 teaspoons salt to a boil in a small saucepan, stirring. Remove from the heat; stir in 1/4 cup ice cubes until melted. Toss the cucumber and red onion in a serving bowl with the vinegar mixture; place in the refrigerator.
Grill the chicken over direct heat until the skin is crisp, 5 minutes per side, basting with extra marinade. Transfer to the cooler side of the grill; cover and grill until cooked through, 10 to 15 more minutes. Serve with the cucumber salad and lime wedges.
Per serving: Calories 375; Fat 16 g (Saturated 4 g); Cholesterol 107 mg; Sodium 1,906 mg; Carbohydrate 30 g; Fiber 1 g; Protein 32 g
Tabbouleh with Chickpeas and Artichokes
- 2 cups bulgur wheat
- 4 cups water
- 1/2 pound dried chickpeas, cooked according to package directions
(or about 3 cups canned chickpeas, rinsed)
- 2 cucumbers, peeled and diced
- 1/2 red onion, diced
- 3 tomatoes, seeded and diced
- 14 ounce can artichoke hearts, drained and chopped
- Zest and juice of 2 lemons
- 2 tablespoons extra virgin olive oil
- Handful of basil leaves, chopped
- Handful of fresh Italian parsley leaves, chopped
- Handful of fresh cilantro leaves, chopped
- Kosher salt
- Freshly ground black pepper
Rinse the chickpeas and transfer them to the mixing bowl with the cooled bulgur. Add the cucumbers, red onion, tomatoes, and artichoke hearts.
In a small mixing bowl, whisk together the juice from the 2 lemons and the olive oil. Add the dressing to the bulgur and vegetable mixture. Add in the chopped herbs and toss all of the ingredients together. Season to taste with salt and pepper.
Cover and refrigerate for at least one hour prior to serving.
Tuesday, May 18, 2010
I saw Giada make this on her show and remembered it. I have actually never made meatloaf and never liked it growing up so I wasn't hesitant to try it, but it will be in my rotation for sure. It also was so super easy to make. I only had to buy feta to make it because I keep a big jar of sun-dried tomatoes in my fridge.
- Vegetable cooking spray
- 1/2 cup plain bread crumbs
- 1/3 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
- 2 cloves garlic, minced, optional
- 2 eggs, at room temperature, lightly beaten
- 2 tablespoons whole milk
- 1/2 cup crumbled feta cheese
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 pound ground turkey, preferably dark meat
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
Spray a 9 by 5-inch loaf pan with cooking spray.
In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.
Sundays are dessert days and when I usually try something new for a dessert. I don't think I bought anything to make this because I had everything already. It was so good and that cream cheese whip cream is addicting. I could have just eaten that out of a bowl. I got it from here. Enjoy!
Cream Puff Base:
5 tablespoons butter
2/3 cup water
1 tablespoon sugar
2/3 cup flour
Cream Cheese Mixture:
4 ounces cream cheese, softened
1 teaspoon fresh orange zest
1/2 teaspoon vanilla
1 cup heavy whipping cream
2/3 cup powdered sugar
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 25 minutes. Remove from the oven and prick pastry with a toothpick 10-12 times. Return to the oven and bake 5-10 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.