Hi All!
I apologize for the big gap of time since my last post of recipes. It was an incredibly busy summer once again, with family weddings and babies. It's all very exciting to my family grow so much but I'm afraid all the travelling the past three years for weddings and holidays and I'm just worn out.
In addition, I have started working again, providing childcare for my neighbor and teaching preschool. Once winter break starts, I have a been saving fun lessons for Madysen and I to work on together so she continues to learn and grow and be stimulated...along with trips to the library and museums and fun places for all of to visit.
Despite all the packed schedules and events, I still had time to try new recipes and I have been setting them aside to share with all of you. I just have not had a chance to sit down long enough to do so. I will work on that in the coming weeks. If may just be a few a week, but I will get them all up soon.
With that, I hope everyone is enjoying the season and has a wonderful Thanksgiving in the coming weeks.
Thank you for your dedication to me and my blog,
Trisha
Sunday, November 13, 2011
Wednesday, June 22, 2011
Souperburger Sandwiches
Campbell's version of sloppy joes, but I think better! I never really cared for sloppy joes. I don't know if it is the spices or what, but I love Campbell's version.
1 lb. ground beef
1 medium onion, chopped (or onion soup mix)
1 can (10.75 oz.) Campbell's Condensed Cream of Celery Soup
1 tbsp. prepared mustard
1/8 tsp. pepper
6 round sandwich rolls or hamburger rolls, split and toasted
1. In a skillet over medium-high heat, cook beef and onion until beef is browned, stirring to separate meat. Pour off fat.
2. Add soup, (soup mix), mustard and pepper. Over low heat, heat through. Divide meat mixture among 6 rolls.
6 sandwiches
1 lb. ground beef
1 medium onion, chopped (or onion soup mix)
1 can (10.75 oz.) Campbell's Condensed Cream of Celery Soup
1 tbsp. prepared mustard
1/8 tsp. pepper
6 round sandwich rolls or hamburger rolls, split and toasted
1. In a skillet over medium-high heat, cook beef and onion until beef is browned, stirring to separate meat. Pour off fat.
2. Add soup, (soup mix), mustard and pepper. Over low heat, heat through. Divide meat mixture among 6 rolls.
6 sandwiches
The Cowboy Steak Show
From Rod Gray and the Sam's Fresh, Fast & Fabulous cookbook. I made this this past weekend when I had family visiting and it was a hit! The chimichurri sauce was awesome!
4 lbs. cowboy steaks (bone-in rib eye) about 1 1/2 inch thick
2 French baguettes, fresh, cut into 1/4" slices (my slices were larger)
1 head of garlic, cloves separated & peeled
1 c. extra virgin olive oil
Chimichurri-Style Sauce:
1/2 c. fresh Italian flat leaf parsley, minced
1/2 c. cilantro, minced
1/4 c. oregano leaves, minced
3 tsp. minced fresh garlic
1 c. extra virgin olive oil
salt & pepper to taste
Steak Baste:
2 tbsp. cayenne pepper
1 tbsp. salt
1 tsp. garlic powder
1 c. hot water
1. Lightly brush both sides of baguette with olive oil. Grill over medium-high heat to toast. Cut garlic cloves in half and rub cut edge of each side of warm toasted slices.
2. In a bowl, combine parsley, cilantro, oregano and minced garlic. Slowly whisk in olive oil-sauce should be bright green and thick. Add salt & pepper, to taste. For best results, prepare a day ahead-can be refrigerated up to 3 days.
3. Combine cayenne pepper, salt, garlic powder and water in a squirt bottle and shake to mix. Place room temperature steaks directly on grill and baste with liquid as they cook. For spicier steaks, baste more often. Remove from the grill and slice off outer edges of steaks into strips as they reach desired doneness, returning the remaining steak to the grill to continue cooking. Put a slice of steak on the toasted baguette slices and spoon sauce over the top.
8 servings
4 lbs. cowboy steaks (bone-in rib eye) about 1 1/2 inch thick
2 French baguettes, fresh, cut into 1/4" slices (my slices were larger)
1 head of garlic, cloves separated & peeled
1 c. extra virgin olive oil
Chimichurri-Style Sauce:
1/2 c. fresh Italian flat leaf parsley, minced
1/2 c. cilantro, minced
1/4 c. oregano leaves, minced
3 tsp. minced fresh garlic
1 c. extra virgin olive oil
salt & pepper to taste
Steak Baste:
2 tbsp. cayenne pepper
1 tbsp. salt
1 tsp. garlic powder
1 c. hot water
1. Lightly brush both sides of baguette with olive oil. Grill over medium-high heat to toast. Cut garlic cloves in half and rub cut edge of each side of warm toasted slices.
2. In a bowl, combine parsley, cilantro, oregano and minced garlic. Slowly whisk in olive oil-sauce should be bright green and thick. Add salt & pepper, to taste. For best results, prepare a day ahead-can be refrigerated up to 3 days.
3. Combine cayenne pepper, salt, garlic powder and water in a squirt bottle and shake to mix. Place room temperature steaks directly on grill and baste with liquid as they cook. For spicier steaks, baste more often. Remove from the grill and slice off outer edges of steaks into strips as they reach desired doneness, returning the remaining steak to the grill to continue cooking. Put a slice of steak on the toasted baguette slices and spoon sauce over the top.
8 servings
Quick Barbecued Beef Sandwiches
Another recipe from Campbell's that I've made a few times. I always put in in my crock pot on low. It really only needs a couple hours just to heat through. After a couple hours, I usually turn my crock pot down to warm off of low. The recipe calls fro cooking it in a Dutch oven-it's up to you. I made a few changes-instead of cooking the onion in oil first I substitute a packet of onion soup mix; plus a I add a little barbecue sauce to add a little more zing.
1 tbsp. vegetable oil (or 1 pkt. Onion Soup Mix)
1 medium onion, chopped (or 1/4 c. BBQ sauce)
1 can (26 oz.) Campbell's Condensed Tomato Soup
1/4 c. water
2 tbsp. packed brown sugar
2 tbsp. vinegar
1 tbsp. Worcestershire sauce
1 1/2 lbs. thinly sliced cooked roast beef (I used Hillshire Farms lunch meat)
12 round sandwich or hamburger rolls, split & toasted
1. In a Dutch oven over medium heat, heat oil. Cook onion until tender.
2. Add soup, water, sugar, vinegar and Worcestershire. Heat to a boil. Cook over low heat 5 minutes. Add beef (I slice the beef the long way into strips). Heat through. Divide meat mixture among 12 rolls (add a slice of provolone or mozzarella, if desired).
Serves 12
1 tbsp. vegetable oil (or 1 pkt. Onion Soup Mix)
1 medium onion, chopped (or 1/4 c. BBQ sauce)
1 can (26 oz.) Campbell's Condensed Tomato Soup
1/4 c. water
2 tbsp. packed brown sugar
2 tbsp. vinegar
1 tbsp. Worcestershire sauce
1 1/2 lbs. thinly sliced cooked roast beef (I used Hillshire Farms lunch meat)
12 round sandwich or hamburger rolls, split & toasted
1. In a Dutch oven over medium heat, heat oil. Cook onion until tender.
2. Add soup, water, sugar, vinegar and Worcestershire. Heat to a boil. Cook over low heat 5 minutes. Add beef (I slice the beef the long way into strips). Heat through. Divide meat mixture among 12 rolls (add a slice of provolone or mozzarella, if desired).
Serves 12
Beef & Mushrooms Dijon
Another quick and easy meal from my Campbell's cookbook. I don't care for mushrooms, so I made this just for Jarom & Mike one night when the girls weren't here. They really enjoyed this meal and it will definitely be made again.
1 lb. boneless beef sirloin steak, 3/4" thick
2 tbsp. vegetable oil
2 c. sliced mushrooms
1 medium onion, sliced
1 can (10.75 oz.) Campbell's Condensed Cream of Mushroom Soup
1/2 c. water
2 tbsp. Dijon mustard
4 c. hot cooked rice
1. Slice beef into very thin strips.
2. In skillet over medium0high heat, heat half the oil. Cook beef in 2 batches until browned, stirring often. Set beef aside.
3. Add remaining oil. Add mushrooms and onion. Cook over medium heat until tender.
4. Add soup, water, and mustard. Heat to a boil. Return beef to pan. Heat through. Serve over rice.
Serves 4
1 lb. boneless beef sirloin steak, 3/4" thick
2 tbsp. vegetable oil
2 c. sliced mushrooms
1 medium onion, sliced
1 can (10.75 oz.) Campbell's Condensed Cream of Mushroom Soup
1/2 c. water
2 tbsp. Dijon mustard
4 c. hot cooked rice
1. Slice beef into very thin strips.
2. In skillet over medium0high heat, heat half the oil. Cook beef in 2 batches until browned, stirring often. Set beef aside.
3. Add remaining oil. Add mushrooms and onion. Cook over medium heat until tender.
4. Add soup, water, and mustard. Heat to a boil. Return beef to pan. Heat through. Serve over rice.
Serves 4
Best Ever Meat Loaf
From my trusty Campbell's cookbook. I love this recipe. Since it takes two pounds of ground beef, if I have any elk or deer hamburger, I substitute one pound with it. Because of the low fat content it doesn't usually stay in it's slices very well. I could easily buy ground beef with higher fat content to help that but our house doesn't buy beef with more than 7% fat in it...I try to only buy 4% fat. :o)
1 can (11 oz.) Campbell's condensed Italian Tomato Soup (regular works just as well, it's a matter of taste)
2 lb. ground beef
1 pouch Campbell's Dry Onion Soup & Recipe Mix
1/2 c. dry bread crumbs
1 egg, beaten
1.4 c. water
1. Mix 1/2 c. tomato soup, beef, soup mix, bread crumbs and egg thoroughly. In a baking pan, shape firmly into 8x4 loaf.
2. Bake at 350 degrees for an hour and 15 minutes or until meatloaf is done.
3. In a saucepan, mix 2 tbsp. drippings, remaining soup and water. Heat through. Serve with meat loaf.
Serves: 8
1 can (11 oz.) Campbell's condensed Italian Tomato Soup (regular works just as well, it's a matter of taste)
2 lb. ground beef
1 pouch Campbell's Dry Onion Soup & Recipe Mix
1/2 c. dry bread crumbs
1 egg, beaten
1.4 c. water
1. Mix 1/2 c. tomato soup, beef, soup mix, bread crumbs and egg thoroughly. In a baking pan, shape firmly into 8x4 loaf.
2. Bake at 350 degrees for an hour and 15 minutes or until meatloaf is done.
3. In a saucepan, mix 2 tbsp. drippings, remaining soup and water. Heat through. Serve with meat loaf.
Serves: 8
Cashew Sticky Rice
I enjoyed this rice, although I couldn't get mine to be so sticky as much as it was a sweet rice. However, it wasn't a real sweet sweet and it went well with the Basil & Apple Marinated Chicken I made. I found this recipe on page 231 of Sheryl Crowe's If It Makes You Healthy cookbook.
1 1/2 c. medium-grain brown rice
2 tbsp. rice vinegar
1 tbsp. soy sauce
2 tbsp. sugar
1 tbsp. salt
1 c. toasted, chopped cashews
1 bunch scallions, sliced, white & green parts
1. Line a baking sheet with aluminum foil and lightly oil the foil.
2. Wash the rice 2-3 times under cold water to remove excess starch. Drain the rice and then transfer it to a medium-size saucepan and add 2 cups water. Bring to a boil over medium-high heat and reduce heat to low so that the rice simmers very slowly. Cover the pan and cook for about 40 minutes or until all the water is absorbed. Do no rush the cooking and adjust the heat up or down to maintain a very low simmer. Remove the pan from the heat and let it stand, covered, for 10 minutes.
3. Pour the rice on to the prepared baking sheet and spread evenly over the pan so that the rice is 1/2 inch thick.
4. In a glass measuring cup, whisk together the vinegar, soy sauce, sugar and salt. Sprinkle it over the rice and mix gently with a wooden spoon to ensure even distribution. Add the cashews and scallions and gently incorporate them into the rice, taking care not to break any grains of rice. Set aside to cool completely.
Serves: 4
1 1/2 c. medium-grain brown rice
2 tbsp. rice vinegar
1 tbsp. soy sauce
2 tbsp. sugar
1 tbsp. salt
1 c. toasted, chopped cashews
1 bunch scallions, sliced, white & green parts
1. Line a baking sheet with aluminum foil and lightly oil the foil.
2. Wash the rice 2-3 times under cold water to remove excess starch. Drain the rice and then transfer it to a medium-size saucepan and add 2 cups water. Bring to a boil over medium-high heat and reduce heat to low so that the rice simmers very slowly. Cover the pan and cook for about 40 minutes or until all the water is absorbed. Do no rush the cooking and adjust the heat up or down to maintain a very low simmer. Remove the pan from the heat and let it stand, covered, for 10 minutes.
3. Pour the rice on to the prepared baking sheet and spread evenly over the pan so that the rice is 1/2 inch thick.
4. In a glass measuring cup, whisk together the vinegar, soy sauce, sugar and salt. Sprinkle it over the rice and mix gently with a wooden spoon to ensure even distribution. Add the cashews and scallions and gently incorporate them into the rice, taking care not to break any grains of rice. Set aside to cool completely.
Serves: 4
Basil & Apple Marinated Chicken
This is another one of great recipes from Sheryl Crowe's If It Makes You Healthy cookbook. It was featured on The Talk and that is what urged me to buy the cookbook in the first place. There is a baked polenta recipe with it, too, but I didn't make that. Instead, I made the Cashew Sticky Rice that I will post next.
1 1/2 c. apple juice
2 tbsp. basil pesto, homemade or store-bought
salt & pepper
4 good size boneless, skinless chicken breast halves
1. Marinate chicken in a large zipped plastic bag with the apple juice, pesto, salt, pepper and chicken. Be sure to mix it all together and move around to coat the chicken with the marinade. Refrigerate at least 4 hours or up to 12 hours. Turn the bag every 2 hours.
2. Prepare gas or charcoal grill so that the heating elements or charcoal are medium-hot. Rub grates with a little canola oil to prevent sticking.
3. Lift chicken from marinade and let most of it drip off. Grill for 10-12 minutes, turning at least once, until the chicken breasts are cooked through. Let the chicken rest for a few minutes and then slice each breast into slices, about 1/2-inch thick.
Serves: 4
1 1/2 c. apple juice
2 tbsp. basil pesto, homemade or store-bought
salt & pepper
4 good size boneless, skinless chicken breast halves
1. Marinate chicken in a large zipped plastic bag with the apple juice, pesto, salt, pepper and chicken. Be sure to mix it all together and move around to coat the chicken with the marinade. Refrigerate at least 4 hours or up to 12 hours. Turn the bag every 2 hours.
2. Prepare gas or charcoal grill so that the heating elements or charcoal are medium-hot. Rub grates with a little canola oil to prevent sticking.
3. Lift chicken from marinade and let most of it drip off. Grill for 10-12 minutes, turning at least once, until the chicken breasts are cooked through. Let the chicken rest for a few minutes and then slice each breast into slices, about 1/2-inch thick.
Serves: 4
Baseball M&M's Cupcakes
This recipe is in my Sam's Club Fresh, Fast & Fabulous cookbook that I got for free! You just had to give them your name and membership number or sign up for a membership and they gave you this wonderful cookbook! I've tried a couple recipes already with a few more in July's menu plans. I made these along with the Black Bottom Cupcakes and my chocolate chip cookies for the school carnival cake walk. The best part about these cupcakes is that the kids can help put the M&M's on.
1 box (18.25 oz.) yellow or white cake mix
1 1/2 c. (12 oz.) whipped vanilla frosting
2 c. M&M's
24 cupcake liners
1. Preheat oven to 350 degrees.
2. Prepare cake mix according to pacakge directions. Line muffin tins and fill each cup with 2/3 c. of batter. Bake 20 minutes.
3. Cool completely. Spread on vanilla frosting and decorate as shown in picture to resemble baseball seams. (Mine were a little different. I layed the M&M's down flat, the Sam's photo has them standing up on the side with the frosting holding them up-this allows for more M&M's on the cupcake.)
24 cupcakes
1 box (18.25 oz.) yellow or white cake mix
1 1/2 c. (12 oz.) whipped vanilla frosting
2 c. M&M's
24 cupcake liners
1. Preheat oven to 350 degrees.
2. Prepare cake mix according to pacakge directions. Line muffin tins and fill each cup with 2/3 c. of batter. Bake 20 minutes.
3. Cool completely. Spread on vanilla frosting and decorate as shown in picture to resemble baseball seams. (Mine were a little different. I layed the M&M's down flat, the Sam's photo has them standing up on the side with the frosting holding them up-this allows for more M&M's on the cupcake.)
24 cupcakes
Monday, June 20, 2011
Betty Crocker's Chocolate Chip Cookies
This is a childhood favorite and the first recipe I ever made. They were always a hit with family and friends and as I've grown up and my tastes have changed I've added to the recipe and made one little change-instead of vanilla extract, I use French Vanilla Extract. The French Vanilla just gives them a little something different, something extra. Give it a try and see how you like it!
1 c. butter, soft but not melted
3/4 c. sugar
3/4 c. brown sugar
1 egg
2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. French Vanilla Extract
1 pkg. (12 oz.) chocolate chips
1. Heat oven to 375 degrees. Mix butter, sugars and egg together in a large bowl; set aside.
2. In a medium bowl, sift together flour, baking soda and salt. Gradually add flour mixture to sugar mixture, mixing thoroughly.
3. Drop by teaspoonfuls onto baking sheet. Bake 8-10 minutes or until golden.
3 dozen cookies
NOTE: I'm asked all the time how I get my cookies fluffy-soft-a little crispy on the outside and soft and chewy in the middle and not flat like lumpy tortillas. The key is all in the butter or margarine you use. When it says soft or softened, you don't want to melt it. It's best to take it out of the fridge for 30 minutes or so and just let get to about room temperature or close to it. If you are stretched for time, just put the cube in the microwave for about 15 seconds. A little bit of melting is okay, but you don't want most of it or all of it melted. The other things is after your dough is all done, walk about from it and let it rest 5-10 minutes. If I don't let my dough rest, they are flat, lumpy pancake cookies and the my second batch is always perfect, because that batch was allowed to sit and rest before going on the cookie sheet and into the oven.
1 c. butter, soft but not melted
3/4 c. sugar
3/4 c. brown sugar
1 egg
2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. French Vanilla Extract
1 pkg. (12 oz.) chocolate chips
1. Heat oven to 375 degrees. Mix butter, sugars and egg together in a large bowl; set aside.
2. In a medium bowl, sift together flour, baking soda and salt. Gradually add flour mixture to sugar mixture, mixing thoroughly.
3. Drop by teaspoonfuls onto baking sheet. Bake 8-10 minutes or until golden.
3 dozen cookies
NOTE: I'm asked all the time how I get my cookies fluffy-soft-a little crispy on the outside and soft and chewy in the middle and not flat like lumpy tortillas. The key is all in the butter or margarine you use. When it says soft or softened, you don't want to melt it. It's best to take it out of the fridge for 30 minutes or so and just let get to about room temperature or close to it. If you are stretched for time, just put the cube in the microwave for about 15 seconds. A little bit of melting is okay, but you don't want most of it or all of it melted. The other things is after your dough is all done, walk about from it and let it rest 5-10 minutes. If I don't let my dough rest, they are flat, lumpy pancake cookies and the my second batch is always perfect, because that batch was allowed to sit and rest before going on the cookie sheet and into the oven.
Slow-Cooked Salsa Chicken Tacos
This fantastic recipe is from Sheryl Crowe's cookbook "If It Makes You Healthy". I love tacos and they are so quick and easy to make, but they can get boring sometimes, so I'm always looking for new ways to make them. The recipe calls for cooking it in a large saucepan for 2 hours, but I just put everything in a crock pot for 6-8 hours-set it and forget it.
1 1/2 c. chicken stock
1 (12 oz.) jar mild salsa
2 large boneless, skinless chicken breast halves (I used 5 thawed flash frozen chicken breasts)
1. In a large saucepan, bring the stock and salsa to a simmer over medium heat. Add the chicken and simmer, covered, until the chicken is very tender, about 2 hours. (Or, do as I did and put it all in the crock pot and set it to cook 6-8 hours.)
2. Lift the chicken from the cooking liquid and let it cool for 30-40 minutes. Reserve cooking liquid. When the chicken is cool, shred meat.
3. Transfer shredded chicken to a bowl and drizzle the reserved liquid over top to keep it moist. (I put the chicken back int he crock pot and mixed all up and let it soak in all the goodness of the salsa and stock, then strain the chicken and salsa into a large serving bowl. I added some of the stock and salsa juices to the leftovers, however so they would stay moist.)
4. Fill the taco shells or tortilla with the chicken and garnish with the toppings of your choice.
Servings: 4
Servings (How I made them): 12 (two tacos per person)
1 1/2 c. chicken stock
1 (12 oz.) jar mild salsa
2 large boneless, skinless chicken breast halves (I used 5 thawed flash frozen chicken breasts)
1. In a large saucepan, bring the stock and salsa to a simmer over medium heat. Add the chicken and simmer, covered, until the chicken is very tender, about 2 hours. (Or, do as I did and put it all in the crock pot and set it to cook 6-8 hours.)
2. Lift the chicken from the cooking liquid and let it cool for 30-40 minutes. Reserve cooking liquid. When the chicken is cool, shred meat.
3. Transfer shredded chicken to a bowl and drizzle the reserved liquid over top to keep it moist. (I put the chicken back int he crock pot and mixed all up and let it soak in all the goodness of the salsa and stock, then strain the chicken and salsa into a large serving bowl. I added some of the stock and salsa juices to the leftovers, however so they would stay moist.)
4. Fill the taco shells or tortilla with the chicken and garnish with the toppings of your choice.
Servings: 4
Servings (How I made them): 12 (two tacos per person)
Black Bottom Cupcakes
I've shared this recipe before, however, this last time I made a chocolate ganache for a topping instead of frosting and then added a little curly-cue to the top with white cream cheese frosting so they looked like little Hostess cupcakes. My mother-in-law was the first person to make these for me and then a few years later I found the recipe in my Hershey's Chocolate Lover's cookbook. They are always a real hit!
Cupcakes:
1 1/2 c. flour
1 c. sugar
1/4 c. baking cocoa
1 tsp. baking soda
1 egg
1 c. water
1 tbsp. vinegar
1/3 c. vegetable oil
1 tsp. vanilla
Filling:
1 pkg. (8 oz.) cream cheese, softened
1/3 c. sugar
1 egg
1/8 tsp. salt
1 c. (6 oz.) semi-sweet chocolate chips
Traditional Topping:(I have not used this topping)
Sugar
Chopped Almonds
1. Combine cream cheese, sugar, egg and salt in a small mixing bowl; blend until smooth. Stir in chocolate chips and set aside.
2. Sift together flour, sugar, cocoa, baking soda and salt. Add egg, water, vinegar, oil and vanilla; beat until well combined.
3. Fill paper-lined muffin cups half full with batter. Drop a heaping teaspoonful of filling in the center of each cupcake. Sprinkle with sugar and almonds, if desired. Bake at 350 degrees fro 25 minutes. Cool. Refrigerate leftovers.
Chocolate Ganache:
12 oz. semi-sweet chocolate chips
1 c. heavy whipping cream
1. Bring whipping cream just to a boil. Remover from heat. Add chocolate chips and allow them to just sit in the hot cream for 5 minutes.
2. After 5 minutes, stir cream and chocolate until smooth.
3. Dip cooled cupcake tops in ganache. Allow to set and ad curly-cue with white frosting or cream cheese frosting.
Yields: 1 1/2 to 2 dozen cupcakes
Cupcakes:
1 1/2 c. flour
1 c. sugar
1/4 c. baking cocoa
1 tsp. baking soda
1 egg
1 c. water
1 tbsp. vinegar
1/3 c. vegetable oil
1 tsp. vanilla
Filling:
1 pkg. (8 oz.) cream cheese, softened
1/3 c. sugar
1 egg
1/8 tsp. salt
1 c. (6 oz.) semi-sweet chocolate chips
Traditional Topping:(I have not used this topping)
Sugar
Chopped Almonds
1. Combine cream cheese, sugar, egg and salt in a small mixing bowl; blend until smooth. Stir in chocolate chips and set aside.
2. Sift together flour, sugar, cocoa, baking soda and salt. Add egg, water, vinegar, oil and vanilla; beat until well combined.
3. Fill paper-lined muffin cups half full with batter. Drop a heaping teaspoonful of filling in the center of each cupcake. Sprinkle with sugar and almonds, if desired. Bake at 350 degrees fro 25 minutes. Cool. Refrigerate leftovers.
Chocolate Ganache:
12 oz. semi-sweet chocolate chips
1 c. heavy whipping cream
1. Bring whipping cream just to a boil. Remover from heat. Add chocolate chips and allow them to just sit in the hot cream for 5 minutes.
2. After 5 minutes, stir cream and chocolate until smooth.
3. Dip cooled cupcake tops in ganache. Allow to set and ad curly-cue with white frosting or cream cheese frosting.
Yields: 1 1/2 to 2 dozen cupcakes
Wednesday, April 20, 2011
Chicken Boudine
I was looking for a recipe to use my ground chicken in and found some inspiration from Paula Deen. My version is slightly different, because I'm picky and I don't like mushrooms and pimentos. It reminds me of lasagna with the pasta, sauce and cheese. It was very yummy.
1 lb. ground turkey
3 cloves garlic, minced
1/2 onion, chopped
salt & pepper
1 pkg. pasta, cooked (I used bow tie pasta)
2 c. shredded cheese (I used mozzarella and cheddar)
2 c. tomato or spaghetti sauce
small can of sliced mushrooms (or you can use some fresh broccoli, like I did)
1. preheat oven to 350 degrees. Spray a 13x9 pan with cooking spray.
2. Brown ground chicken with garlic, onion, salt and pepper, until cooked through and no longer pink. Drain off fat; there shouldn't be much. (I just used a slotted spoon to remove the chicken from the pan into the bowl).
3. In a large bowl, combine chicken, pasta, sauce, 1 c. cheese and mushrooms. Spread into prepared pan. Top with remaining 1 c. cheese and bake for 20-25 minutes, or until heated through and cheese is melted. (I cook mine a bit longer. Just until the cheese lightly browns on top.)
8 servings
1 lb. ground turkey
3 cloves garlic, minced
1/2 onion, chopped
salt & pepper
1 pkg. pasta, cooked (I used bow tie pasta)
2 c. shredded cheese (I used mozzarella and cheddar)
2 c. tomato or spaghetti sauce
small can of sliced mushrooms (or you can use some fresh broccoli, like I did)
1. preheat oven to 350 degrees. Spray a 13x9 pan with cooking spray.
2. Brown ground chicken with garlic, onion, salt and pepper, until cooked through and no longer pink. Drain off fat; there shouldn't be much. (I just used a slotted spoon to remove the chicken from the pan into the bowl).
3. In a large bowl, combine chicken, pasta, sauce, 1 c. cheese and mushrooms. Spread into prepared pan. Top with remaining 1 c. cheese and bake for 20-25 minutes, or until heated through and cheese is melted. (I cook mine a bit longer. Just until the cheese lightly browns on top.)
8 servings
Wednesday, April 13, 2011
Homemade Freckled Lemonade Cupcakes
If you've been to Red Robin in the last year, you've noticed they now have cupcakes and they turned their signature drink, the Freckled Lemonade, into a cupcake. I love them! I had to recreate them myself.
1 Lemon Cake mix, prepared according to box instructions
12-18 fresh strawberries, divided
strawberry preserves
strawberry frosting
24 lemon twists or grated lemon peel
1. Line 24 baking cups with paper liners.
2. Prepare cake mix as directed on package. Using a small scoop (I used the small one by Pampered Chef-melon ball size) scoop two scoops of cake mix into each liner.
3. Place 1/4 strawberry on top (don't press down) and top with 1 tsp. strawberry preserves. Top with one additional scoop of cake mix, covering berry and preserves. Bake in oven according to instructions for cupcakes, or until toothpick inserted in center comes out clean.
4. Allow to cool 5-10 minutes in pan and then finish cooling on wire rack.
5. Frosting-you can mix in the grated lemon peel into your strawberry frosting or use the twists for a garnish on top of the cupcakes.
6. Frost the cupcakes with frosting. Top each with 1/4 or 1/2 strawberry (depending on berry size and lemon twist).
24 cupcakes
1 Lemon Cake mix, prepared according to box instructions
12-18 fresh strawberries, divided
strawberry preserves
strawberry frosting
24 lemon twists or grated lemon peel
1. Line 24 baking cups with paper liners.
2. Prepare cake mix as directed on package. Using a small scoop (I used the small one by Pampered Chef-melon ball size) scoop two scoops of cake mix into each liner.
3. Place 1/4 strawberry on top (don't press down) and top with 1 tsp. strawberry preserves. Top with one additional scoop of cake mix, covering berry and preserves. Bake in oven according to instructions for cupcakes, or until toothpick inserted in center comes out clean.
4. Allow to cool 5-10 minutes in pan and then finish cooling on wire rack.
5. Frosting-you can mix in the grated lemon peel into your strawberry frosting or use the twists for a garnish on top of the cupcakes.
6. Frost the cupcakes with frosting. Top each with 1/4 or 1/2 strawberry (depending on berry size and lemon twist).
24 cupcakes
Guava Mango Shooter
Courtesy Charles Phillips, Executive Chef of the The Hutton Hotel in Nashville, Tennessee; People magazine.
6 oz. guava paste
5 oz. frozen mango chunks
8 oz. apple juice
1/4 c. water
7 basil leaves
1. Place all ingredients in blender and blend on high until smooth.
2. Pour into 10-2 oz. shot glasses.
6 oz. guava paste
5 oz. frozen mango chunks
8 oz. apple juice
1/4 c. water
7 basil leaves
1. Place all ingredients in blender and blend on high until smooth.
2. Pour into 10-2 oz. shot glasses.
Savory Basil-Lemon Scones
I was so excited about these scones, but they were just way too bland for my liking. I added a little margarine to the pieces I ate. This recipe comes out of my August/September 2011 issue of Cooking Club magazine, and it was submitted by Hallie Harron.
1 3/4 c. flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. unsalted butter, chilled, cut up
2 tsp. basil
Grated peel of a lemon
1/2 c. plain yogurt
5 tbsp. milk, divided
1. Heat oven to 400 degrees. Whisk flour, baking powder, and salt in a large bowl. With pastry blender, cut butter in until mixture resembles coarse crumbs with some pea-size pieces. Stir in basil and lemon peel.
2. In small measuring cup, combine yogurt with enough milk (2-3 tbsp.) to reach 2/3 c. Stir yogurt mixture into flour mixture until dough comes together. (using your fingertips is fine. Dough will be moist)
3. On lightly floured surface, pat dough into 7 inch round 1-inch thick; cut into 8 wedges (I then cut those 8 wedges in half to make 16 mini wedges.) Place wedges on parchment paper-lined baking sheet. Brush tops with remaining milk. (I had a big problem with the milk browning on the parchment and sticking to my baking dish. The baking sheet had to soak in water for a full day.)
4. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool on baking sheet on wire rack for 10 minutes. Serve warm.
8 scones/16 small scones
48 mini scones (10 inch round, 1/2 inch thick, 1 1/2 inch round cutter, baked at 400 degrees for 18-20 minutes)
CHANGE-UPS:
Olive-Feta-Rosemary: 1/2 c. feta, 1/2 c. Kalamata olives, pitted, drained & chopped, 2 tsp. rosemary
Green Olive-Cheese: 1/2 c. stuffed green olives and 1/2 c. aged jack cheese
Olive-Goat Cheese: 3 tbsp. olive tapenade, 1/2 c. mild crumbled soft goat cheese
Sun Dried Tomato: 2 tbsp. sun-dried tomato pesto, 1/2 c. shopped provolone
1 3/4 c. flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. unsalted butter, chilled, cut up
2 tsp. basil
Grated peel of a lemon
1/2 c. plain yogurt
5 tbsp. milk, divided
1. Heat oven to 400 degrees. Whisk flour, baking powder, and salt in a large bowl. With pastry blender, cut butter in until mixture resembles coarse crumbs with some pea-size pieces. Stir in basil and lemon peel.
2. In small measuring cup, combine yogurt with enough milk (2-3 tbsp.) to reach 2/3 c. Stir yogurt mixture into flour mixture until dough comes together. (using your fingertips is fine. Dough will be moist)
3. On lightly floured surface, pat dough into 7 inch round 1-inch thick; cut into 8 wedges (I then cut those 8 wedges in half to make 16 mini wedges.) Place wedges on parchment paper-lined baking sheet. Brush tops with remaining milk. (I had a big problem with the milk browning on the parchment and sticking to my baking dish. The baking sheet had to soak in water for a full day.)
4. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool on baking sheet on wire rack for 10 minutes. Serve warm.
8 scones/16 small scones
48 mini scones (10 inch round, 1/2 inch thick, 1 1/2 inch round cutter, baked at 400 degrees for 18-20 minutes)
CHANGE-UPS:
Olive-Feta-Rosemary: 1/2 c. feta, 1/2 c. Kalamata olives, pitted, drained & chopped, 2 tsp. rosemary
Green Olive-Cheese: 1/2 c. stuffed green olives and 1/2 c. aged jack cheese
Olive-Goat Cheese: 3 tbsp. olive tapenade, 1/2 c. mild crumbled soft goat cheese
Sun Dried Tomato: 2 tbsp. sun-dried tomato pesto, 1/2 c. shopped provolone
Betty Crocker's Raspberry French Toast
Thsi was good. It was just okay for me. I'm not a big raspberry fan, never really have been. I don't know if it is because they aren't all that sweet or what, but for anyone who enjoys raspberries, this is a breakfast dish for you.
TOAST:
1 (1 lb.) loaf soft french bread, about 18 inches long
4 oz. soft cream cheese
1/2 c. raspberry preserves
1 c. fat free egg product
1 c. fat free milk
1 tbsp. sugar
1/4 tsp. salt
SAUCE:
1 (10 oz.) Cascadian Farm frozen organic raspberries, thawed
1/4 c. sugar
2 tsp. cornstarch
1. Spray bottom of 13x9 pan with cooking spray. Cut bread into 24 (3/4 inch) slices. Spread 12 slices with cream cheese. Spread remaining slices with preserves; place over cream cheese to make 12 sandwiches. Arrange in dish, press together if necessary.
2. In a medium bowl, beat egg, sugar, milk and salt with wire whisk until blended. Pour over bread. Let stand 15 minutes or until liquid is absorbed.
3. Heat oven to 400 degrees. Cover dish with foil and bake 10 minutes. Uncover; bake 15-20 minutes longer or until golden brown.
4. Meanwhile, in 2 quart saucepan, mix sauce ingredients together until blended. Heat to boiling over medium heat, stirring frequently. Boil 30 seconds to a minutes or just until thickened. Place strainer over medium bowl; pour raspberry mix into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Serve sauce over toast.
12 servings
TOAST:
1 (1 lb.) loaf soft french bread, about 18 inches long
4 oz. soft cream cheese
1/2 c. raspberry preserves
1 c. fat free egg product
1 c. fat free milk
1 tbsp. sugar
1/4 tsp. salt
SAUCE:
1 (10 oz.) Cascadian Farm frozen organic raspberries, thawed
1/4 c. sugar
2 tsp. cornstarch
1. Spray bottom of 13x9 pan with cooking spray. Cut bread into 24 (3/4 inch) slices. Spread 12 slices with cream cheese. Spread remaining slices with preserves; place over cream cheese to make 12 sandwiches. Arrange in dish, press together if necessary.
2. In a medium bowl, beat egg, sugar, milk and salt with wire whisk until blended. Pour over bread. Let stand 15 minutes or until liquid is absorbed.
3. Heat oven to 400 degrees. Cover dish with foil and bake 10 minutes. Uncover; bake 15-20 minutes longer or until golden brown.
4. Meanwhile, in 2 quart saucepan, mix sauce ingredients together until blended. Heat to boiling over medium heat, stirring frequently. Boil 30 seconds to a minutes or just until thickened. Place strainer over medium bowl; pour raspberry mix into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Serve sauce over toast.
12 servings
Breakfast Bake
Very tasty but a little on the rich side. I think it is from the buttery-flaky crescent rolls. From www.greatpartyrecipes.com.
1 can Pillsbury Crescent Rolls
1 pkg. (8 oz.) chopped ham
6 eggs
1/2 c. milk
1/2 tsp. black pepper
1 c. shredded cheddar cheese
1 c. mozzarella cheese
1. Heat oven to 350 degrees. Unroll dough into a 13x9 pan and press to cover bottom of dish. Firmly press holes and seams together to seal. (I sprayed the pan with Pam cooking spray first.)
2. Sprinkle crust with ham. Beat eggs, milk and pepper with whisk until blended; pour over ham and top with cheeses.
3. Bake 25 minutes or until center is set.
8 servings (I got about 12-3x3 servings)
1 can Pillsbury Crescent Rolls
1 pkg. (8 oz.) chopped ham
6 eggs
1/2 c. milk
1/2 tsp. black pepper
1 c. shredded cheddar cheese
1 c. mozzarella cheese
1. Heat oven to 350 degrees. Unroll dough into a 13x9 pan and press to cover bottom of dish. Firmly press holes and seams together to seal. (I sprayed the pan with Pam cooking spray first.)
2. Sprinkle crust with ham. Beat eggs, milk and pepper with whisk until blended; pour over ham and top with cheeses.
3. Bake 25 minutes or until center is set.
8 servings (I got about 12-3x3 servings)
Ginger Lemonade
This is another recipe from the great party recipes website, too. While it was good, I had trouble tasting much of the ginger in the lemonade, but I also ran out of time to make this the way it should and cheated and used Simply Lemonade.
9 c. water, divided
1 thumb-size piece of fresh ginger
1 c. sugar
1 c. freshly squeezed lemon juice
Garnishes: fresh mint, lemon slices, pineapple sticks
1. Thinly slice ginger ans set aside. Pour 2 c. of water in a glass jar and bring to a boil in the microwave (or use a non-reactive saucepan on the stove). Remove, plop ginger in and cover with lid. Let ginger steep for about 10 minutes to make ginger tea. Then, strain out the ginger, replace with the lid and chill in the refrigerator.
2. Stir the sugar into 1 c. boiling water to make simple syrup. Stir until dissolved.
3. Pour the remaining 6 c. of water into a large pitcher. Add simple syrup and lemon juice. Stir, cover and chill.
4. Before serving, stir in the ginger tea into the pitcher of lemonade.
5. Serve over ice with a garnish.
8 servings
9 c. water, divided
1 thumb-size piece of fresh ginger
1 c. sugar
1 c. freshly squeezed lemon juice
Garnishes: fresh mint, lemon slices, pineapple sticks
1. Thinly slice ginger ans set aside. Pour 2 c. of water in a glass jar and bring to a boil in the microwave (or use a non-reactive saucepan on the stove). Remove, plop ginger in and cover with lid. Let ginger steep for about 10 minutes to make ginger tea. Then, strain out the ginger, replace with the lid and chill in the refrigerator.
2. Stir the sugar into 1 c. boiling water to make simple syrup. Stir until dissolved.
3. Pour the remaining 6 c. of water into a large pitcher. Add simple syrup and lemon juice. Stir, cover and chill.
4. Before serving, stir in the ginger tea into the pitcher of lemonade.
5. Serve over ice with a garnish.
8 servings
Fresh Fruit Salad with Honey-Lime Dressing
Since starting boot camp in February, I've been eating a lot more fruit and vegetables and I'm finding out just how much I enjoy lemon and lime flavors in my food and this one is no exception. I love the hint of lime and sweetness of the honey with the fruit. This recipe comes from www.greatpartyrecipes.com.
12 c. fresh fruit, bite size pieces (strawberries-halved or quartered, whole seedless grapes, cantaloupe, honey dew, apricots-quartered, whole raspberries, whole cherries, pineapple, kiwi, sliced banana)
1 c. broken nuts (not whole, but larger than chopped)
1. Combine all fruits in a large bowl. Gently stir in the nuts and the dressing.
Dressing:
1/3 c. fresh lime juice
Zest of 1 lime
3/4 c. honey
1. Combine all ingredients and fold into salad.
16- 3/4 c. servings
12 c. fresh fruit, bite size pieces (strawberries-halved or quartered, whole seedless grapes, cantaloupe, honey dew, apricots-quartered, whole raspberries, whole cherries, pineapple, kiwi, sliced banana)
1 c. broken nuts (not whole, but larger than chopped)
1. Combine all fruits in a large bowl. Gently stir in the nuts and the dressing.
Dressing:
1/3 c. fresh lime juice
Zest of 1 lime
3/4 c. honey
1. Combine all ingredients and fold into salad.
16- 3/4 c. servings
Rachael Ray's Buffalo Chicken Meatballs
I love these meatballs! Not just because they are only 105 calories for 4, but because they have taste and a punch. I did make one little change. Instead of making the sauce with the butter and hot sauce, I just put 2 tbsp. of hot sauce in the mix. With my veggies, I used ranch dressing because I don't care for bleu cheese. I know. I know. I'm so picky.
1 lb. ground chicken
1/2 small onion, grated
2 cloves garlic, grated
1/2 c. parsley, chopped
extra virgin olive oil
2 tbsp. butter
1/2 c. hot sauce
bleu cheese dressing
baby carrots
celery sticks
1. Preheat oven to 400 degrees.
2. In a large mixing bowl, combine chicken, onion, garlic, and parsley, and season with salt and pepper. Flatten meat in the bowl and score it into 4 portions using side of hand. Shape each portion into 4 meatballs.
3. Arrange meatballs on a nonstick sheet pan and drizzle them with olive oil. Place the pan in the oven and bake the meatballs 10-12 minutes until cooked through and golden brown.
4. While the meatballs are baking, melt butter in a large skillet over medium heat. Add hot sauce and whisk to combine. Toss baked meatballs is sauce to coat.
5. Pour bleu cheese dressing into a bowl and serve alongside meatballs, carrots and celery.
4 servings
1 lb. ground chicken
1/2 small onion, grated
2 cloves garlic, grated
1/2 c. parsley, chopped
extra virgin olive oil
2 tbsp. butter
1/2 c. hot sauce
bleu cheese dressing
baby carrots
celery sticks
1. Preheat oven to 400 degrees.
2. In a large mixing bowl, combine chicken, onion, garlic, and parsley, and season with salt and pepper. Flatten meat in the bowl and score it into 4 portions using side of hand. Shape each portion into 4 meatballs.
3. Arrange meatballs on a nonstick sheet pan and drizzle them with olive oil. Place the pan in the oven and bake the meatballs 10-12 minutes until cooked through and golden brown.
4. While the meatballs are baking, melt butter in a large skillet over medium heat. Add hot sauce and whisk to combine. Toss baked meatballs is sauce to coat.
5. Pour bleu cheese dressing into a bowl and serve alongside meatballs, carrots and celery.
4 servings
Monday, April 4, 2011
Memphis Dry Ribs
I pulled some boneless pork ribs out of the freezer last week and I was just going to season them like normal with some herbs and spices, when I noticed there was a recipe on the package under a pull-tab, so I pulled it and I liked what I read, so I decided to give it a try. They were very good-not too spicy. Of course, I didn't have everything on hand, so I had to make a few substitutions and although we cooked them on the grill, I didn't have the hickory wood chips or a charcoal grill. They probably would have had more of a smoke flavor that way, but I did what I could with what I had.
4 lbs. pork loin back ribs or meaty spareribs (I used boneless pork ribs)
2 tbsp. brown sugar
1 tbsp. paprika
2 tbsp. onion powder (I used garlic powder)
1 1/2 tsp. celery salt (I used season salt)
2 tsp. ground cumin
1 tsp. black pepper
3 c. wood chips-hickory or oak chips for best flavor
1. Cut ribs into four portions (my boneless ribs were already cut into single portions-this allowed me to get a coating on all four sides of each rib). Place ribs in shallow dish.
2. In a small bowl, combine brown sugar, paprika, onion powder, celery salt, cumin and pepper; rub evenly over meaty side of ribs (in my case all four sides). Cover with plastic wrap and marinate in fridge 4-24 hours.
3. One hour before grilling, soak wood chips in enough water to cover. Drain before using.
4. In charcoal grill with a cover, place preheated coals around a drip pan for medium indirect heat. Add 1/2-inch hot water to drip pan. Sprinkle half of drained wood chips over coals. Place ribs, bone side down, on grill rack over drip pan. Cover and grill for 1 1/2-2 hours or until ribs are tender. (We don't have a coal grill, so we grilled them on our gas grill and cooked them for 5-10 minutes on two sides).
4 servings
4 lbs. pork loin back ribs or meaty spareribs (I used boneless pork ribs)
2 tbsp. brown sugar
1 tbsp. paprika
2 tbsp. onion powder (I used garlic powder)
1 1/2 tsp. celery salt (I used season salt)
2 tsp. ground cumin
1 tsp. black pepper
3 c. wood chips-hickory or oak chips for best flavor
1. Cut ribs into four portions (my boneless ribs were already cut into single portions-this allowed me to get a coating on all four sides of each rib). Place ribs in shallow dish.
2. In a small bowl, combine brown sugar, paprika, onion powder, celery salt, cumin and pepper; rub evenly over meaty side of ribs (in my case all four sides). Cover with plastic wrap and marinate in fridge 4-24 hours.
3. One hour before grilling, soak wood chips in enough water to cover. Drain before using.
4. In charcoal grill with a cover, place preheated coals around a drip pan for medium indirect heat. Add 1/2-inch hot water to drip pan. Sprinkle half of drained wood chips over coals. Place ribs, bone side down, on grill rack over drip pan. Cover and grill for 1 1/2-2 hours or until ribs are tender. (We don't have a coal grill, so we grilled them on our gas grill and cooked them for 5-10 minutes on two sides).
4 servings
French Breaded Asparagus-Roasted
I'm new to asparagus. I didn't like it growing up, but as I get older and my palate evolves and matures I'm rediscovering foods. My neighbors steams or roasts her asparagus and that is what I was going to-I found a roast asparagus recipe and then when I took the band off the asparagus, there was a recipe attached. However, it called for it to not only be breaded but fried. Well, that defeats the purpose of trying to eat healthy and lost weight so I made a compromise. I used the seasonings in the recipes, but stuck them in the oven and roasted them, instead of frying...it was so GOOD! Definitely a keeper.
1 lb. fresh asparagus
olive oil
1/2 tsp. salt
1 tsp. pepper
1/2 tsp. paprika
1/4 c. bread crumbs
1/4 c. Parmesan cheese
1. Cut off the white ends of the asparagus and discard. Spread on baking sheet (for easy clean-up, line up with foil) and brush with olive oil.
2. Season with salt, pepper and paprika. Sprinkle with bread crumbs and parmesan cheese.
3. Roast in the oven at 375 degrees fro 10-15 minutes, until tender-crisp.
4 servings
1 lb. fresh asparagus
olive oil
1/2 tsp. salt
1 tsp. pepper
1/2 tsp. paprika
1/4 c. bread crumbs
1/4 c. Parmesan cheese
1. Cut off the white ends of the asparagus and discard. Spread on baking sheet (for easy clean-up, line up with foil) and brush with olive oil.
2. Season with salt, pepper and paprika. Sprinkle with bread crumbs and parmesan cheese.
3. Roast in the oven at 375 degrees fro 10-15 minutes, until tender-crisp.
4 servings
Wednesday, March 9, 2011
Chicken Enchilada Soup
I LOVE this soup! It is so healthy-full of vegetables and protein. I made it for the first time in 2005 when my cousin, Nicole came to visit us for a weekend. It was just right on spice for us, since we can't handle too much spice at all, but you can alter that based on the degree of spice in your taco sauce. The recipe comes from my Ortega Simple Meals cookbook and it was submitted by Sharon Lesan of Bethal, Alaska who had something similar at a local restaurant and went home to create her own version.
2 tbsp. cornstarch
2 tbsp. cornstarch
1 carton (32 oz.) chicken broth
1/2 lb. (2 c.) cooked, chopped chicken breast meat
1 can (15 oz.) black beans, rinsed and drained
1 can (14.5 oz.) diced tomatoes
1 can (11 oz.) Mexican-style corn
1 bottle (8 oz.) Ortega Taco Sauce
1 c. (1 large) chopped red bell pepper
1 can (4 oz.) Ortega Diced Green Chiles
2 tbsp. finely chopped fresh cilantro
1. Combine cornstarch and water in a small bowl.
2. Stir together broth, chicken, beans, tomatoes, corn, taco sauce, pepper, chiles and cornstarch mixture in a large saucepan. Bring to a boil, stirring occasionally. Add cilantro. Garnish as desired.
GARNISHES: tortilla chips, shredded cheddar cheese, sour cream, etc.
6-8 servings
2 tbsp. cornstarch
2 tbsp. cornstarch
1 carton (32 oz.) chicken broth
1/2 lb. (2 c.) cooked, chopped chicken breast meat
1 can (15 oz.) black beans, rinsed and drained
1 can (14.5 oz.) diced tomatoes
1 can (11 oz.) Mexican-style corn
1 bottle (8 oz.) Ortega Taco Sauce
1 c. (1 large) chopped red bell pepper
1 can (4 oz.) Ortega Diced Green Chiles
2 tbsp. finely chopped fresh cilantro
1. Combine cornstarch and water in a small bowl.
2. Stir together broth, chicken, beans, tomatoes, corn, taco sauce, pepper, chiles and cornstarch mixture in a large saucepan. Bring to a boil, stirring occasionally. Add cilantro. Garnish as desired.
GARNISHES: tortilla chips, shredded cheddar cheese, sour cream, etc.
6-8 servings
Tuesday, March 8, 2011
Baked Chocolate Custard with Caramel Whipped Cream
This is Paula Deen's recipe and it was featured People magazine last month. I had to try it, because most of you know that sweets and pasta and bread are my weaknesses. The recipe's whipped cream is actually butterscotch but I'm not a fan of butterscotch so I changed it to caramel. I really like it and Jarom did too, but it is extremely rich. Be sure to have some water or milk on hand to help cut down some of the richness. Completely amazing yumminess!
1 c. (6 oz.) semisweet chocolate chips
2 c. heavy cream
1 c. milk
4 egg yolks
3 tbsp. sugar
Pinch of salt
5 tbsp. butterscotch sundae syrup
1. Heat oven to 300 degrees.
2. Put chocolate chips in a medium heat-proof bowl. Bring 1 c. heavy cream and milk to a light boil in a medium saucepan over low heat. Pour hot cream over the chocolate and whisk until smooth.
3. In a large bowl, whisk egg yolks, sugar and salt. Whisk in about 1/2 c. of chocolate mixture, then add egg mixture to remaining chocolate mixture. Strain custard through a fin mesh sieve, and divide among six ramekins.
4. Put the ramekins in a large roasting pan. Pour hot water into the pan until is reaches halfway up the sides of the ramekins. Cover with foil and poke small holes in foil. Bake on the center rack until the edges of the custard are slightly set but the center still jiggles, about 30 to 35 minutes. Let custards cool completely. Cover with plastic wrap and refrigerate for at least 3 hours.
5. In a bowl, beat remaining cream and sundae syrup with an electric mixer on medium-high speed until thickened. Top each custard cup with a generous dollop of whipped cream.
6 servings
1 c. (6 oz.) semisweet chocolate chips
2 c. heavy cream
1 c. milk
4 egg yolks
3 tbsp. sugar
Pinch of salt
5 tbsp. butterscotch sundae syrup
1. Heat oven to 300 degrees.
2. Put chocolate chips in a medium heat-proof bowl. Bring 1 c. heavy cream and milk to a light boil in a medium saucepan over low heat. Pour hot cream over the chocolate and whisk until smooth.
3. In a large bowl, whisk egg yolks, sugar and salt. Whisk in about 1/2 c. of chocolate mixture, then add egg mixture to remaining chocolate mixture. Strain custard through a fin mesh sieve, and divide among six ramekins.
4. Put the ramekins in a large roasting pan. Pour hot water into the pan until is reaches halfway up the sides of the ramekins. Cover with foil and poke small holes in foil. Bake on the center rack until the edges of the custard are slightly set but the center still jiggles, about 30 to 35 minutes. Let custards cool completely. Cover with plastic wrap and refrigerate for at least 3 hours.
5. In a bowl, beat remaining cream and sundae syrup with an electric mixer on medium-high speed until thickened. Top each custard cup with a generous dollop of whipped cream.
6 servings
Monterey Chicken Casserole
I have been having a Mexican food craving and Saturday I decided to finally do something about it. I have an Ortega Simple Meals recipe book full of them and loved this casserole. I did take out the green chiles, though, because I don't like them, but I added diced tomatoes. Yummy! And Jarom liked it quite a bit, too.
This recipe was the grand prize winning recipe in Ortega's "Create a Fiesta, Win a Siesta" contest and was submitted by Ginger Berryhill or Autin, Texas.
1 lb. (4 c.) cooked chicken breast meat, cut into 1-inch pieces
1 bottle (16 oz.) Ortega Taco Sauce
2 cans (4 oz. each) Ortega Diced Green Chiles
1 c. frozen whole kernel corn (I used canned corn)
3/4 c. instant rice
1/2 c. water
1 can (2.25 oz.) sliced ripe olives
1 pkg. (12) Ortega Taco Shells, crumbled
2 c. (8 oz.) shredded Cheddar cheese (I used Monterrey-Jack)
1. Preheat oven to 375 degrees.
2. Combine chicken, taco sauce, chiles, corn, rice, water and olives in a large bowl. Spoon into an ungreased 13x9 baking dish. Combine taco shells and cheese in medium bowl: sprinkle over chicken mixture (instead of mixing the two, I just layered them).
3. Bake 40 to 45 minutes or until top is golden brown. Top with green onions, tomato, sour cream and other desired garnishes.
8 servings
This recipe was the grand prize winning recipe in Ortega's "Create a Fiesta, Win a Siesta" contest and was submitted by Ginger Berryhill or Autin, Texas.
1 lb. (4 c.) cooked chicken breast meat, cut into 1-inch pieces
1 bottle (16 oz.) Ortega Taco Sauce
2 cans (4 oz. each) Ortega Diced Green Chiles
1 c. frozen whole kernel corn (I used canned corn)
3/4 c. instant rice
1/2 c. water
1 can (2.25 oz.) sliced ripe olives
1 pkg. (12) Ortega Taco Shells, crumbled
2 c. (8 oz.) shredded Cheddar cheese (I used Monterrey-Jack)
1. Preheat oven to 375 degrees.
2. Combine chicken, taco sauce, chiles, corn, rice, water and olives in a large bowl. Spoon into an ungreased 13x9 baking dish. Combine taco shells and cheese in medium bowl: sprinkle over chicken mixture (instead of mixing the two, I just layered them).
3. Bake 40 to 45 minutes or until top is golden brown. Top with green onions, tomato, sour cream and other desired garnishes.
8 servings
Wednesday, March 2, 2011
Chocolate-Cherries Alaska Bomb
Boy, was I excited about this dessert! It's a twist on a Baked Alaska and is one of Paula Deen's recipes that I found on the Food Network. It was a hit and a nice little show, too! I highly recommend this dessert, whether you put on the show or not!!
2 pints cherry ice cream*
1-8 inch round chocolate chip walnut brownie**
4 large egg whites
1/4 tsp. cream of tartar
1/3 c. sugar
1/4 c. brandy
*Paula Deen recommends Ben & Jerry's Cherry Garcia Ice Cream.
**I couldn't find a round premade brownie at the store and I wasn't sure if I'd have enough cocoa powder to make a brownie from scratch so I used a mix I had that had walnuts and just added chocolate chips. I baked it in a 9-inch pie plate so I would already have a circle that I just needed to cut down an inch.
1. Line a small, round-bottomed, 8-inch stainless steel bowl with plastic wrap, letting it hang over the sides (I needed two pieces). Spoon the ice cream into the prepared bowl, pressing it down as you go. Smooth the surface of the ice cream with a rubber spatula. Top the ice cream with the brownie round, bottom side of the brownie up. Bring the plastic wrap up over the brownie, wrapping it all up tightly. Freeze for 4 hours or overnight until solid.
2. In a large mixing bowl, beat egg whites with an electric mixer until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in the sugar until the meringue is stiff and glossy. Transfer the meringue to a large piping bag fitted with a large star tip (I just used my spatula to spread in on and all over the dessert, being sure to seal it at the bottom).
3. Preheat oven to 450 degrees.
4. Remove bomb from freezer, unwrap bottom and turn out onto a metal or other heatproof serving dish (I had some trouble getting my bomb to turn out, so I had to set the bowl in a warm water bath for a few minutes and then it popped right out into a pie plate). Peel away the plastic wrap from the ice cream. Pipe stars of meringue all over the bomb (this is a decorative touch, but I just spread it over the dessert with a spatula), covering it completely and sealing it all the way down and to the edge of the dish.
5. Bake the bomb in the oven for 2-3 minutes until it begins to brown. Remove from the oven and gently pour the brandy all over the bomb. Ignite the brandy with a long kitchen match and let burn until the flame subsides (this is a flambe and the heat will burn away all the liquid but it puts on quite a show while burning with brilliant reds and blues in the flames).
6. When the flames die down, cut into wedges and serve immediately.
8 servings
2 pints cherry ice cream*
1-8 inch round chocolate chip walnut brownie**
4 large egg whites
1/4 tsp. cream of tartar
1/3 c. sugar
1/4 c. brandy
*Paula Deen recommends Ben & Jerry's Cherry Garcia Ice Cream.
**I couldn't find a round premade brownie at the store and I wasn't sure if I'd have enough cocoa powder to make a brownie from scratch so I used a mix I had that had walnuts and just added chocolate chips. I baked it in a 9-inch pie plate so I would already have a circle that I just needed to cut down an inch.
1. Line a small, round-bottomed, 8-inch stainless steel bowl with plastic wrap, letting it hang over the sides (I needed two pieces). Spoon the ice cream into the prepared bowl, pressing it down as you go. Smooth the surface of the ice cream with a rubber spatula. Top the ice cream with the brownie round, bottom side of the brownie up. Bring the plastic wrap up over the brownie, wrapping it all up tightly. Freeze for 4 hours or overnight until solid.
2. In a large mixing bowl, beat egg whites with an electric mixer until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in the sugar until the meringue is stiff and glossy. Transfer the meringue to a large piping bag fitted with a large star tip (I just used my spatula to spread in on and all over the dessert, being sure to seal it at the bottom).
3. Preheat oven to 450 degrees.
4. Remove bomb from freezer, unwrap bottom and turn out onto a metal or other heatproof serving dish (I had some trouble getting my bomb to turn out, so I had to set the bowl in a warm water bath for a few minutes and then it popped right out into a pie plate). Peel away the plastic wrap from the ice cream. Pipe stars of meringue all over the bomb (this is a decorative touch, but I just spread it over the dessert with a spatula), covering it completely and sealing it all the way down and to the edge of the dish.
5. Bake the bomb in the oven for 2-3 minutes until it begins to brown. Remove from the oven and gently pour the brandy all over the bomb. Ignite the brandy with a long kitchen match and let burn until the flame subsides (this is a flambe and the heat will burn away all the liquid but it puts on quite a show while burning with brilliant reds and blues in the flames).
6. When the flames die down, cut into wedges and serve immediately.
8 servings
Asparagus & Tomato Skewers with Honey-Mustard-Horseradish Sauce
This is a Bobby Flay recipe from the Food Network and I loved the asparagus! The tomatoes weren't good enough to my liking, however. Everyone else seemed to really enjoy both, though, when I made the sauce I left out the horseradish because we already were having the horseradish cream with our roast beef, so the sauce just became a honey-mustard sauce, but it was every bit as good! I was going to grill these on my Foreman grill, but ran into a snag and we ended up having to put them on our big gas grill outside.
1/4 c. Dijon mustard
1/4 c. clover honey
3 tbsp. prepared horseradish, drained (I left this out)
2 tbsp. finely chopped mint leaves (I left this out too, but only because I forgot about it)
salt and pepper
1 pint cherry tomatoes on the vine
wooden skewers soaked in water
1 lb. asparagus, trimmed
olive oil
1. Preheat grill. Whisk together the mustard, honey, horseradish and mint in a bowl and season with salt and pepper, to taste. Let sit at room temperature for at least 15 minutes to allow the flavors to meld.
2. Thread the tomatoes onto the skewers and put them into a large bowl. Add the asparagus and drizzle with a little olive oil. Season with salt and pepper, to taste. Put the tomatoes on the grill and cook until charred on both sides. Grill the asparagus for about 2 minutes per side. Put the vegetables on a platter and drizzle them with the mustard sauce. (I left the sauce in the bowl I prepared it in and let everyone spoon out as much as they wanted and there was more than enough left over, rather than drizzling it over the vegetables before serving). Serve hot or at room temperature.
4 servings
1/4 c. Dijon mustard
1/4 c. clover honey
3 tbsp. prepared horseradish, drained (I left this out)
2 tbsp. finely chopped mint leaves (I left this out too, but only because I forgot about it)
salt and pepper
1 pint cherry tomatoes on the vine
wooden skewers soaked in water
1 lb. asparagus, trimmed
olive oil
1. Preheat grill. Whisk together the mustard, honey, horseradish and mint in a bowl and season with salt and pepper, to taste. Let sit at room temperature for at least 15 minutes to allow the flavors to meld.
2. Thread the tomatoes onto the skewers and put them into a large bowl. Add the asparagus and drizzle with a little olive oil. Season with salt and pepper, to taste. Put the tomatoes on the grill and cook until charred on both sides. Grill the asparagus for about 2 minutes per side. Put the vegetables on a platter and drizzle them with the mustard sauce. (I left the sauce in the bowl I prepared it in and let everyone spoon out as much as they wanted and there was more than enough left over, rather than drizzling it over the vegetables before serving). Serve hot or at room temperature.
4 servings
Lemon Pasta with Roasted Shrimp
I was very excited about this recipe from Ina Garten on the Food Network. It was another dish I serve last Friday with our dinner with friends. It was good, but I was expecting a bit more of a punch of lemon and it left me wanting to taste more citrus. The shrimp were very good and overall it was a good dish. Next time, I will add more lemon juice and zest.
2 lbs. shrimp, peeled & deveined
olive oil
salt and pepper
1 lb. angel hair pasta
4 tbsp. unsalted butter, melted (I only used 2 tbsp.)
2 lemons, zested & juiced
1. Preheat oven to 400 degrees.
2. Place the shrimp on a sheet pan with 1 tbsp. olive oil, 1/2 tsp. salt and 1/2 tsp. pepper. Toss well, spread them in one layer, and roast 6-8 minutes, just until they're pink and cooked through.
3. Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair, and cook al dente, about 3 minutes. Drain pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 c. olive oil, lemon zest, lemon juice, 2 tsp. salt (I left out this extra salt), 1 tsp. pepper and about 1/2 c. of the reserved cooking liquid. Add the shrimp and serve hot.
Serves 6
2 lbs. shrimp, peeled & deveined
olive oil
salt and pepper
1 lb. angel hair pasta
4 tbsp. unsalted butter, melted (I only used 2 tbsp.)
2 lemons, zested & juiced
1. Preheat oven to 400 degrees.
2. Place the shrimp on a sheet pan with 1 tbsp. olive oil, 1/2 tsp. salt and 1/2 tsp. pepper. Toss well, spread them in one layer, and roast 6-8 minutes, just until they're pink and cooked through.
3. Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair, and cook al dente, about 3 minutes. Drain pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 c. olive oil, lemon zest, lemon juice, 2 tsp. salt (I left out this extra salt), 1 tsp. pepper and about 1/2 c. of the reserved cooking liquid. Add the shrimp and serve hot.
Serves 6
Herb-Crusted Roast Beef with Horseradish Cream
Finally, I'm getting last Friday's dinner recipes up. I'm sorry to be so slow, I wanted to get them up before the end of February and I didn't quite get there. :o) We had some friends over for dinner and I had a round eye roast I wanted to cook, but I wasn't quite sure how to cook it, because I've never bought one before. I did a search on the Food Network and found this recipe among many others but this one sounded so great! It is from Sunny Anderson and was indeed great!! It's a good thing I looked too, because if I had cooked it as I planned it would have been too tough.
1- 3 lb. boneless beef eye round roast
salt and black pepper
1/2 c. plus 2 tbsp. vegetable oil (I used olive oil)
5 cloves garlic
1 bunch parsley, leaves only
1/2 bunch thyme, leaves only
8 sprigs fresh oregano, leaves only
2 leaves fresh rosemary, leaves only
2 tbsp. mustard powder
1. Preheat oven to 350 degrees.
2. Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tbsp. oil. When hot, sear roast on all sides, until nicely caramelized. Remove roast to a sheet tray lined with a wire rack.
3. Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 c. oil, salt and pepper to taste, in a food processor and pulse until mixture forms a paste.
4. Rub paste all over roast. Bake in oven until the roast is cooked medium-rare or registers 125 degrees on an instant-read thermometer, about 45 minutes.
5. Let roast rest 10 minutes before slicing and serve with Horseradish Cream.
Serves 6-8
HORSERADISH CREAM
1/2 c. sour cream
2 tbsp. prepared horseradish
1 tbsp. lemon juice
salt
1. In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.
Yield: 1/2 c.
1- 3 lb. boneless beef eye round roast
salt and black pepper
1/2 c. plus 2 tbsp. vegetable oil (I used olive oil)
5 cloves garlic
1 bunch parsley, leaves only
1/2 bunch thyme, leaves only
8 sprigs fresh oregano, leaves only
2 leaves fresh rosemary, leaves only
2 tbsp. mustard powder
1. Preheat oven to 350 degrees.
2. Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tbsp. oil. When hot, sear roast on all sides, until nicely caramelized. Remove roast to a sheet tray lined with a wire rack.
3. Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 c. oil, salt and pepper to taste, in a food processor and pulse until mixture forms a paste.
4. Rub paste all over roast. Bake in oven until the roast is cooked medium-rare or registers 125 degrees on an instant-read thermometer, about 45 minutes.
5. Let roast rest 10 minutes before slicing and serve with Horseradish Cream.
Serves 6-8
HORSERADISH CREAM
1/2 c. sour cream
2 tbsp. prepared horseradish
1 tbsp. lemon juice
salt
1. In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.
Yield: 1/2 c.
Friday, February 18, 2011
Avril Lavigne's Bruschetta
Avril Lavigne shared this recipe in People magazine last month and I made it for our birthday party, too. It was very quick and easy to make and very good.
1 loaf French bread, sliced into 1 inch slices
2-3 tbsp. butter, softened
1 pint cherry or grape tomatoes, dices
4-5 cloves garlic, minced
6 large basil leaves, minced
Juice of 1/2 lemon
2-3 tbsp. olive oil
salt
pepper
1. Preheat oven to 350 degrees. Lightly butter once side of each piece of bread and place pieces on a baking sheet. Bake for 5 minutes or until bread is golden brown. (I just lightly toasted the bread without butter).
2. In a bowl, mix tomatoes, garlic, basil, lemon juice, and olive oil. Add salt and pepper to taste. Top each piece of bread with about a tablespoon of the tomato mixture. Serve.
Makes 20-25 pieces
1 loaf French bread, sliced into 1 inch slices
2-3 tbsp. butter, softened
1 pint cherry or grape tomatoes, dices
4-5 cloves garlic, minced
6 large basil leaves, minced
Juice of 1/2 lemon
2-3 tbsp. olive oil
salt
pepper
1. Preheat oven to 350 degrees. Lightly butter once side of each piece of bread and place pieces on a baking sheet. Bake for 5 minutes or until bread is golden brown. (I just lightly toasted the bread without butter).
2. In a bowl, mix tomatoes, garlic, basil, lemon juice, and olive oil. Add salt and pepper to taste. Top each piece of bread with about a tablespoon of the tomato mixture. Serve.
Makes 20-25 pieces
Tandoori Chicken Sticks
These chicken sticks were very good and I look forward to making them again. The recipes was found in the 500 Best Ever Recipes: Appetizers, too, on page 107. There is a yogurt sauce/dip that goes with it, but we didn't make it, so I will not be sharing it here, either.
3/4 c. yogurt (6 oz.)
1 tsp. curry powder
1/4 tsp. cumin
1/4 tsp. ground coriander
1/4 tsp. cayenne pepper
1 tsp. tomato paste
2 garlic cloves, minced
1 tsp. ginger
1/2 lemon, juice and grated rind
2 tbsp. mint, chopped
1. Combine all ingredients in bowl of food processor and process thoroughly until smooth. Pour in shallow dish.
2. Freez chicken for 5 minutes to firm up, then slice into half horizontally. Cut slices into 3/4 inch strips and add to marinade. Toss to coat well. Cover and chill 6-8 hours or overnight.
3. Preheat broiler and line bake sheet with foil. (I used our George Forman Grill). Use a slotted spoon to remove chicken from marinade and arrange on baking sheet in single layer. Scrunch up to make chicken wavy. Broil 4-5 minutes until brown and just cooked, turn once.
Makes 25
3/4 c. yogurt (6 oz.)
1 tsp. curry powder
1/4 tsp. cumin
1/4 tsp. ground coriander
1/4 tsp. cayenne pepper
1 tsp. tomato paste
2 garlic cloves, minced
1 tsp. ginger
1/2 lemon, juice and grated rind
2 tbsp. mint, chopped
1. Combine all ingredients in bowl of food processor and process thoroughly until smooth. Pour in shallow dish.
2. Freez chicken for 5 minutes to firm up, then slice into half horizontally. Cut slices into 3/4 inch strips and add to marinade. Toss to coat well. Cover and chill 6-8 hours or overnight.
3. Preheat broiler and line bake sheet with foil. (I used our George Forman Grill). Use a slotted spoon to remove chicken from marinade and arrange on baking sheet in single layer. Scrunch up to make chicken wavy. Broil 4-5 minutes until brown and just cooked, turn once.
Makes 25
Spicy Moroccan Olives (2 ways)
These delightfully spiced finger foods come right out of a recipe book my Uncle Dustin & Aunt Tracy gave me last year for my birthday; 500 Best Ever Recipes: Appetizers. It is featured on page 27 and each recipe has its nutritional information at the bottom of the page and I will include it at the end of the recipes. I made both versions of olives, one with Kalamata olives and one with a mix of green and tan olives. I don't care for olives outright, they have to be in food, but alone I just don't care for them, but everyone else seemed to really like them. By the end of the night they were all just about gone, as I had a pound of each one.
Spicy Herbal Marinade
1 lb. green or tan olives, unpitted (you can use any olive, even if already in a marinade, just rinse thoroughly)
3 tbsp. fresh cilantro, chopped
3 tbsp. fresh parsley, chopped
1 garlic clove, finely chopped
good pinch of cayenne pepper
good pinch of ground cumin
2-3 tbsp. olive oil
2-3 tbsp. lemon juice
Hot Chili Marinade
1 lb. olives, unpitted
4 tbsp. fresh cilantro, chopped
4 tbsp. fresh parsley, chopped
1 garlic clove, finely chopped
1 tsp. fresh ginger root, grated
1 red chili, seeded & sliced
1/4 lemon, cut into thin strips
For both Marinades:
1. Crack the olives, hard enough to break the flesh but taking care not to crack the pits. Place in a bowl of cold water and leave overnight to remove excess brine. Drain thoroughly and divide olives between two jars.
2. Mix all the ingredients for the spicy herbal marinade in a jug or pitcher. Pour over the olives in the jars, (divide evenly between the two) and add more olive oil and lemon juice to cover if necessary. (I put each kind with a different marinade in bowls and just stirred them every 6 hours or so one day in advance).3. Make hot chili marinade the same way and put over olives in second bowl or jar. Store both in refrigerator for at least a week, shaking them occasionally.
NOTE: You can vary the marinades by experimenting with different herbs and spices. Trading lime juice for lemon juice and flavored vinegar. These marinated olives make great gifts.
NUTRITION INFO: 99 calories, 0.6g carbohydrates, 0.2g sugar, 0mg cholesterol, 38mg calcium, 1.5g fiber.
Spicy Herbal Marinade
1 lb. green or tan olives, unpitted (you can use any olive, even if already in a marinade, just rinse thoroughly)
3 tbsp. fresh cilantro, chopped
3 tbsp. fresh parsley, chopped
1 garlic clove, finely chopped
good pinch of cayenne pepper
good pinch of ground cumin
2-3 tbsp. olive oil
2-3 tbsp. lemon juice
Hot Chili Marinade
1 lb. olives, unpitted
4 tbsp. fresh cilantro, chopped
4 tbsp. fresh parsley, chopped
1 garlic clove, finely chopped
1 tsp. fresh ginger root, grated
1 red chili, seeded & sliced
1/4 lemon, cut into thin strips
For both Marinades:
1. Crack the olives, hard enough to break the flesh but taking care not to crack the pits. Place in a bowl of cold water and leave overnight to remove excess brine. Drain thoroughly and divide olives between two jars.
2. Mix all the ingredients for the spicy herbal marinade in a jug or pitcher. Pour over the olives in the jars, (divide evenly between the two) and add more olive oil and lemon juice to cover if necessary. (I put each kind with a different marinade in bowls and just stirred them every 6 hours or so one day in advance).3. Make hot chili marinade the same way and put over olives in second bowl or jar. Store both in refrigerator for at least a week, shaking them occasionally.
NOTE: You can vary the marinades by experimenting with different herbs and spices. Trading lime juice for lemon juice and flavored vinegar. These marinated olives make great gifts.
NUTRITION INFO: 99 calories, 0.6g carbohydrates, 0.2g sugar, 0mg cholesterol, 38mg calcium, 1.5g fiber.
Aunt Michelle's Homemade Clam Chowder
This recipe is my Aunt Michelle's recipe that she shared for the family cookbook I put together in 2001. I made it for the first time in Guam and it was a huge hit! I still make it for special occasions or when asked and it is still a huge hit with everyone as it was at our birthday party!
2 (6 oz.) cans minced clams
1 c. onion, chopped
3/4 c. flour
1 1/2 tsp. salt
1 1/2 tsp. sugar
1 c. potatoes, diced (I tend to double the potatoes)
1 c. celery (when I double the potatoes, I take out the celery & Jarom doesn't care to have celery in his chowder)
3/4 c. butter or margarine
1 qt. half & half
1 tsp. pepper
1. Drain clams, pouring juice over vegetables in a saucepan. Add enough water just to cover and simmer until vegetables are tender.
2. While vegetables are simmering, in a large pot melt butter. Add flour and cook 1-2 minutes, stirring constantly. Slowly add half & half, mixing as you go, until smooth. Stir constantly until it thickens. Do NOT boil!
3. Stir vegetable mixture into half & half mixtures. Add clams and seasoning. (At this point, I low it to cook on low for about 10-15 minutes to get all the flavors combined more and then serve.)
4. Serve with oyster crackers or in sourdough bowls, optional.
2 (6 oz.) cans minced clams
1 c. onion, chopped
3/4 c. flour
1 1/2 tsp. salt
1 1/2 tsp. sugar
1 c. potatoes, diced (I tend to double the potatoes)
1 c. celery (when I double the potatoes, I take out the celery & Jarom doesn't care to have celery in his chowder)
3/4 c. butter or margarine
1 qt. half & half
1 tsp. pepper
1. Drain clams, pouring juice over vegetables in a saucepan. Add enough water just to cover and simmer until vegetables are tender.
2. While vegetables are simmering, in a large pot melt butter. Add flour and cook 1-2 minutes, stirring constantly. Slowly add half & half, mixing as you go, until smooth. Stir constantly until it thickens. Do NOT boil!
3. Stir vegetable mixture into half & half mixtures. Add clams and seasoning. (At this point, I low it to cook on low for about 10-15 minutes to get all the flavors combined more and then serve.)
4. Serve with oyster crackers or in sourdough bowls, optional.
Fruit Salsa with Cinnamon Tortilla Chips
This has become a fast favorite and it is healthy, as the chips are baked not fried and they use butter flavor cooking spray, instead of butter or margarine. I cannot remember where I got this recipe as, I wrote it down on a recipe card but I didn't note it in my notebook that I have here. However, I shared this recipe last year and the original post will have that source.
2 kiwis, peeled & diced (I used 1/2 c. chopped fresh pineapple)
2 apples, peeled, cores & diced
8 oz. raspberries, cut in half
1 lb. strawberries, washed, stemmed & diced
2 tbsp. white sugar
1 tbsp. brown sugar
3 tbsp. fruit preserves, any flavor (I used cherry)
10 (10 inch) flour tortillas
butter flavor cooking spray
2 c. cinnamon-sugar
1. In a large bowl, combine fruits, sugars, and preserves. Mix thoroughly. Cover and chill at least 15 minutes.
2. Preheat oven to 350 degrees.
3. Coat one side of flour tortilla with butter flavored cooking spray. Sprinkle with cinnamon-sugar mixture and spray with cooking spray again. Cut each tortilla into 8 wedges. Arrange on ungreased cookie sheet.
4. bake wedges 8-10 minutes until slightly golden. Allow to cool and serve with fruit salsa.
2 kiwis, peeled & diced (I used 1/2 c. chopped fresh pineapple)
2 apples, peeled, cores & diced
8 oz. raspberries, cut in half
1 lb. strawberries, washed, stemmed & diced
2 tbsp. white sugar
1 tbsp. brown sugar
3 tbsp. fruit preserves, any flavor (I used cherry)
10 (10 inch) flour tortillas
butter flavor cooking spray
2 c. cinnamon-sugar
1. In a large bowl, combine fruits, sugars, and preserves. Mix thoroughly. Cover and chill at least 15 minutes.
2. Preheat oven to 350 degrees.
3. Coat one side of flour tortilla with butter flavored cooking spray. Sprinkle with cinnamon-sugar mixture and spray with cooking spray again. Cut each tortilla into 8 wedges. Arrange on ungreased cookie sheet.
4. bake wedges 8-10 minutes until slightly golden. Allow to cool and serve with fruit salsa.
Birthday Recipes
We had a birthday party for us and our neighbor on February 5th and you know me, I made all kinds of food for it. I wanted to make all the desserts but I just didn't have time, as I was also studying for my CBEST exam the morning of the party. It is a four hour exam. I had that in the morning and then the afternoon to finish food and the party at 6pm.
I prepped as much as I could with the time I had but I still had a lot to do. I wanted to make a Croquembouche but just did not have time, so I plan to make it when we return from Oregon, next week.
The party was a great time! We danced and bowled on the Wii, played pool, the guys watched the UFC fight upstairs, and of course, visited. Here is a list of snacks we had at the party, the ones with an * are the recipes that will follow:
vegetable tray with ranch dip
fruit salsa with cinnamon chips*
Aunt Michelle's clam chowder*
Tandoori Chicken Sticks*
2 kinds Moroccan Olives*
Bruschetta*
I prepped as much as I could with the time I had but I still had a lot to do. I wanted to make a Croquembouche but just did not have time, so I plan to make it when we return from Oregon, next week.
The party was a great time! We danced and bowled on the Wii, played pool, the guys watched the UFC fight upstairs, and of course, visited. Here is a list of snacks we had at the party, the ones with an * are the recipes that will follow:
vegetable tray with ranch dip
fruit salsa with cinnamon chips*
Aunt Michelle's clam chowder*
Tandoori Chicken Sticks*
2 kinds Moroccan Olives*
Bruschetta*
Wednesday, January 19, 2011
Southwest White Chicken Chili
I made this for dinner this evening. The recipe came out of my People magazine on an advertisement for Campbell's soup. I enjoyed it. It wasn't real spicy at all, and for me that is a good thing. You could easily add more spice if you like yours hot, but my gastrointestinal system can't take that kind of heat, so it was just right for us. However, I did add about an extra tsp. of chili powder, plus I minced three garlic cloves into it and added some black pepper. I didn't have a green pepper, although I'm sure it would have been just as wonderful with it. And since I didn't have the pepper I added an extra can of beans, but it was red kidney beans to add more color to the dish. I cooked my chicken in the microwave rather than in the pot with oil, one because it was easier that why while I cut up the onion, rinsed the beans and minced the garlic and two because it just makes it a little more healthy.
1 tbsp. vegetable oil
4 skinless, boneless chicken breast halves, cut into cubes
4 tsp. chili powder (I used 5 tsp.)
2 tsp. ground cumin (I didn't have any so I used three garlic cloves, mined and some black pepper)
1 large onion, chopped
1 medium green pepper, chopped
1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup
3/4 c. water
1 1/2 c. frozen whole kernel corn (I used canned corn)
2 cans (15 oz. each) white kidney beans (also known as cannellini), rinsed & drained
2 tbsp. shredded cheddar cheese
1 can (15 oz.) red kidney beans (my addition)
1. Heat oil in 4 qt.saucepan over medium-high heat. Add chicken, chili powder, cumin, onion and pepper and cook until chicken is cooked through and vegetable are tender, stirring often.
2. Stir soup, water, corn and beans into saucepan and heat to a boil. Reduce heat to low. Cover and cook 5 minutes, stirring occasionally. Sprinkle with cheese.
6 servings.
NOTE: Since I cooked my chicken in the microwave, after I had it all cubed and the vegetables chopped and minced, I put everything in a big saucepan, mixed it up and cooked in over medium-high for about 20 minutes. Then, I turned the heat down to medium and allowed it to cook an additional 10-15 minutes while I shredded the cheese. I turned off the burner and removed the saucepan and ladled into bowls and topped each one with about 2 tbsp. of cheese each. We like cheese. :o)
1 tbsp. vegetable oil
4 skinless, boneless chicken breast halves, cut into cubes
4 tsp. chili powder (I used 5 tsp.)
2 tsp. ground cumin (I didn't have any so I used three garlic cloves, mined and some black pepper)
1 large onion, chopped
1 medium green pepper, chopped
1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup
3/4 c. water
1 1/2 c. frozen whole kernel corn (I used canned corn)
2 cans (15 oz. each) white kidney beans (also known as cannellini), rinsed & drained
2 tbsp. shredded cheddar cheese
1 can (15 oz.) red kidney beans (my addition)
1. Heat oil in 4 qt.saucepan over medium-high heat. Add chicken, chili powder, cumin, onion and pepper and cook until chicken is cooked through and vegetable are tender, stirring often.
2. Stir soup, water, corn and beans into saucepan and heat to a boil. Reduce heat to low. Cover and cook 5 minutes, stirring occasionally. Sprinkle with cheese.
6 servings.
NOTE: Since I cooked my chicken in the microwave, after I had it all cubed and the vegetables chopped and minced, I put everything in a big saucepan, mixed it up and cooked in over medium-high for about 20 minutes. Then, I turned the heat down to medium and allowed it to cook an additional 10-15 minutes while I shredded the cheese. I turned off the burner and removed the saucepan and ladled into bowls and topped each one with about 2 tbsp. of cheese each. We like cheese. :o)
Friday, January 14, 2011
Something New For 2011
I think I'm going to try something new and a little different this year with my recipes. Each month, I'm going to focus on one cookbook for the recipes for our meals and desserts. Plus, I will include any recipes out of the monthly magazines that I receive in the mail and have an inkling to try.
This month, I will be focusing on some recipes from the Ortega Simple Mexican Meals cookbook. I have also picked out a couple recipes I want to try that I pulled from a couple People magazines.
Not all our meals will come from these sources each month, but a handful of them will. I will make them and test them out and then post the recipe on here with our thoughts on it and where it came from and a picture if I happen to remember to take one.
I hope that this will bring some fun and a better variety to everyone. Enjoy! And...
Happy New Year!!
This month, I will be focusing on some recipes from the Ortega Simple Mexican Meals cookbook. I have also picked out a couple recipes I want to try that I pulled from a couple People magazines.
Not all our meals will come from these sources each month, but a handful of them will. I will make them and test them out and then post the recipe on here with our thoughts on it and where it came from and a picture if I happen to remember to take one.
I hope that this will bring some fun and a better variety to everyone. Enjoy! And...
Happy New Year!!
Thursday, January 13, 2011
Spanish Pasta Salad-My Version
I found a recipe for a Spanish pasta salad in one of my cookbooks awhile back. I wanted to make a pasta salad that had some different flavors, but I had to alter it to suit my picky palate and what was in my cupboards. This is what I came up with.
12 oz. Tri-color rotini pasta, cooked & drained
15 oz. Chili beans with juice
15 oz. corn, drained
15 oz. stewed tomatoes, chopped
1/2 pkg. taco seasoning
1/2 c. mozzarella, shredded
1 tsp. garlic powder
1 tsp. cayenne pepper
1. In a medium bowl, mix beans, corn, tomatoes, taco seasoning, garlic powder and pepper together.
2. In a large bowl, combine bean mixture with cooked pasta. Top with shredded mozzarella cheese.
4-6 servings
12 oz. Tri-color rotini pasta, cooked & drained
15 oz. Chili beans with juice
15 oz. corn, drained
15 oz. stewed tomatoes, chopped
1/2 pkg. taco seasoning
1/2 c. mozzarella, shredded
1 tsp. garlic powder
1 tsp. cayenne pepper
1. In a medium bowl, mix beans, corn, tomatoes, taco seasoning, garlic powder and pepper together.
2. In a large bowl, combine bean mixture with cooked pasta. Top with shredded mozzarella cheese.
4-6 servings
Mexican Spice Turkey Meatballs
I love to make my own meatballs and I enjoy playing around with the flavor and texture. I've had a few flops when they turn out too dry or being too spicy but I think I finally got one I like and they are healthier because they are made with ground turkey instead of ground beef.
1 lb. ground turkey
1 pkg. taco seasoning
1 clove garlic, minced
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1/2 c. bread crumbs
2 eggs
1. In a large bowl, mix all ingredients together well.
2. Form into 1" meatballs.
3. Cook in a non-stick skillet or skillet sprayed with cooking spray, 6-8 at a time, turning once, about 15 minutes on medium-high. If they aren't completely done cooking, you can leave them in the skillet for an additional 5 minutes on low, covered. Or just brown the outsides and finish cooking in a pan sprayed with cooking spray at 350 degrees for 20-30 minutes.
1 lb. ground turkey
1 pkg. taco seasoning
1 clove garlic, minced
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1/2 c. bread crumbs
2 eggs
1. In a large bowl, mix all ingredients together well.
2. Form into 1" meatballs.
3. Cook in a non-stick skillet or skillet sprayed with cooking spray, 6-8 at a time, turning once, about 15 minutes on medium-high. If they aren't completely done cooking, you can leave them in the skillet for an additional 5 minutes on low, covered. Or just brown the outsides and finish cooking in a pan sprayed with cooking spray at 350 degrees for 20-30 minutes.
Monday, January 10, 2011
Cinnamon Crumb Coffee Cake
Everyone who follows this blog and knows me well enough knows how much I love cinnamon-the taste, the smell, the color, etc. I made one of these from a boxed mix last week and I've really been wanting more but I really didn't want to make it from a box, but I also didn't really want to take the time and pull everything out to make one from scratch, wither. I was in a pickle!
After thinking a bit and knowing what I had in my cupboards, I pulled out a Betty Crocker vanilla cake mix I had, the cinnamon, flour, butter and brown sugar. I made the cake batter as directed on the box:
BATTER:
Cake mix
1 1/4 c. water
1/3 c. vegetable oil
3 eggs
STREUSEL:
1/2 c. flour
2/3 c. brown sugar
2 tsp. cinnamon
3 tbsp. butter or margarine, cold, cubed
1. Preheat oven to 350 degrees. Spray 13x9 pan with cooking spray.
2. Prepare batter, and pour half into the prepared pan. Set aside.
3. In a small bowl, mix together flour, sugar and cinnamon. Cut in butter with pastry blender or two knives. Top first layer of batter with half of streusel.
4. Pour remaining batter over top layer of batter and streusel, moving the bowl of batter back and forth to get maximum coverage. Top with 1/2 of remaining streusel and use a knife to swirl batter and streusel, about 10-12 times. Top with last of streusel.
5. Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
NOTE:
I used a 8x8 baking pan and while it turned out great, the cake was really tall-almost like I was eating a huge piece of birthday or wedding cake. A 13x9 bake pan would work much better. The cake was moist and the cinnamon streusel was perfect!
After thinking a bit and knowing what I had in my cupboards, I pulled out a Betty Crocker vanilla cake mix I had, the cinnamon, flour, butter and brown sugar. I made the cake batter as directed on the box:
BATTER:
Cake mix
1 1/4 c. water
1/3 c. vegetable oil
3 eggs
STREUSEL:
1/2 c. flour
2/3 c. brown sugar
2 tsp. cinnamon
3 tbsp. butter or margarine, cold, cubed
1. Preheat oven to 350 degrees. Spray 13x9 pan with cooking spray.
2. Prepare batter, and pour half into the prepared pan. Set aside.
3. In a small bowl, mix together flour, sugar and cinnamon. Cut in butter with pastry blender or two knives. Top first layer of batter with half of streusel.
4. Pour remaining batter over top layer of batter and streusel, moving the bowl of batter back and forth to get maximum coverage. Top with 1/2 of remaining streusel and use a knife to swirl batter and streusel, about 10-12 times. Top with last of streusel.
5. Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
NOTE:
I used a 8x8 baking pan and while it turned out great, the cake was really tall-almost like I was eating a huge piece of birthday or wedding cake. A 13x9 bake pan would work much better. The cake was moist and the cinnamon streusel was perfect!
Stuffed Flank Steak-Revised
Last year I tried this recipe for the first time and I really enjoyed it, except that the red bell pepper seemed to overpower everything, so I made it again with less red bell pepper and I enjoyed it even more. But, it still didn't seem quite right to us, we both thought that the gravy should be thicker, so I made it once again last night for dinner and made the gravy a little different.
Here's the original recipe:
2 c. dry stuffing mix (1 box Stove Top)
1 c. boiling water
2 tbsp. butter or margarine
1 1/2 lb. flank steak, pounded thin for easy rolling
2 green onions, chopped
1 red bell pepper, chopped (I only used 1/3 of the pepper)
1 (10.5 oz.) can mushroom gravy (I used a packet of dry mushroom gravy mix and made it according to the instructions for making and added the recipe ingredients)
1/4 c. red wine or apple juice
1 clove garlic, minced
2 tsp. Parmesan cheese, grated
1. Preheat oven to 350 degrees.
2. In a medium bowl, combine stuffing, water and butter. Mix well and let stand 5 minutes. Spoon stuffing onto steak, leaving a 1-inch border. Add green onion and red bell pepper (I actually mixed them into the stuffing to get a more even mix).
3. Roll from long edge of steak and secure with wooden toothpicks. Place steaks seam side down in a 9x13 baking dish.
4. In a separate bowl, combine gravy, wine or apple juice, garlic and cheese. Mix well and pour over the steak.
5. Bake at 350 degrees for 1 hour, remove from oven and let stand before slicing.
I basically made it the same but to make the gravy this time I used one can of Campbell's Cream of Mushroom soup and mixed in half a can of 1% milk, and mixed in the garlic and Parmesan cheese as usual. I still stuffed the steak as it says and rolled it up and fastened them together with toothpicks. I baked it the same but used the revised gravy, I made. We really enjoyed it this time and I think it is now perfect!
Here's the original recipe:
2 c. dry stuffing mix (1 box Stove Top)
1 c. boiling water
2 tbsp. butter or margarine
1 1/2 lb. flank steak, pounded thin for easy rolling
2 green onions, chopped
1 red bell pepper, chopped (I only used 1/3 of the pepper)
1 (10.5 oz.) can mushroom gravy (I used a packet of dry mushroom gravy mix and made it according to the instructions for making and added the recipe ingredients)
1/4 c. red wine or apple juice
1 clove garlic, minced
2 tsp. Parmesan cheese, grated
1. Preheat oven to 350 degrees.
2. In a medium bowl, combine stuffing, water and butter. Mix well and let stand 5 minutes. Spoon stuffing onto steak, leaving a 1-inch border. Add green onion and red bell pepper (I actually mixed them into the stuffing to get a more even mix).
3. Roll from long edge of steak and secure with wooden toothpicks. Place steaks seam side down in a 9x13 baking dish.
4. In a separate bowl, combine gravy, wine or apple juice, garlic and cheese. Mix well and pour over the steak.
5. Bake at 350 degrees for 1 hour, remove from oven and let stand before slicing.
I basically made it the same but to make the gravy this time I used one can of Campbell's Cream of Mushroom soup and mixed in half a can of 1% milk, and mixed in the garlic and Parmesan cheese as usual. I still stuffed the steak as it says and rolled it up and fastened them together with toothpicks. I baked it the same but used the revised gravy, I made. We really enjoyed it this time and I think it is now perfect!
Tuesday, January 4, 2011
Pineapple Brown Sugar Ham
My Uncle Stu always makes this fantastic ham with pineapple and brown sugar. I have not been able to replicate it in the 10 years I've attempted to make it, but I have come up with my own recipe that, I think has turned out pretty darn good.
This is the ham all cooked and some of the pineapple rings. The darker spots on the top and bottoms are where the ham sat and cooked in the juices/marinade.
1 4-6 lb. ham
1-20 oz. can pineapple rings with juice
1 c. brown sugar
1/2 c. honey
1 tsp. cinnamon
1/4 tsp. black pepper
1/4 tsp. ground ginger
1/4 tsp. cayenne pepper
1. Using a sharp knife cut the top of the ham diagonally across going one direction and then slice diagonally the opposite direction. Repeat this on the bottom of the ham. Pierce each of the sides of the ham with the knife to allow juices to release as well as absorb some of the marinade.
2. Take pineapple rings out of can, reserving juice. Attach pineapple rings to top, bottom and sides with toothpicks.
3. Place ham in crock pot set to low setting.
4. In a medium bowl, add pineapple juice, brown sugar, honey, cinnamon, black pepper, ginger and cayenne pepper. Mix well together with a whisk. Pour over ham and cook on low setting for 10 hour total.
5. Throughout 10 hours of cooking-allow to cook for 3 hours and bast for the first time. Baste a second and third time each hour for the next two hours and then flip ham upside down. For the remainder of the cooking time, baste every hour for the last five hours until 10 hours up and done.
6. Remove from crock pot and allow to rest 10-15 minutes before slicing.
NOTE: The juice is thin but a little drizzled on top enhances the flavors. With the peppers and ginger there is a bit of a spicy kick mixed into the sweetness, but it's not going to set your mouth on fire by any means.
This is the ham all cooked and some of the pineapple rings. The darker spots on the top and bottoms are where the ham sat and cooked in the juices/marinade.
1 4-6 lb. ham
1-20 oz. can pineapple rings with juice
1 c. brown sugar
1/2 c. honey
1 tsp. cinnamon
1/4 tsp. black pepper
1/4 tsp. ground ginger
1/4 tsp. cayenne pepper
1. Using a sharp knife cut the top of the ham diagonally across going one direction and then slice diagonally the opposite direction. Repeat this on the bottom of the ham. Pierce each of the sides of the ham with the knife to allow juices to release as well as absorb some of the marinade.
2. Take pineapple rings out of can, reserving juice. Attach pineapple rings to top, bottom and sides with toothpicks.
3. Place ham in crock pot set to low setting.
4. In a medium bowl, add pineapple juice, brown sugar, honey, cinnamon, black pepper, ginger and cayenne pepper. Mix well together with a whisk. Pour over ham and cook on low setting for 10 hour total.
5. Throughout 10 hours of cooking-allow to cook for 3 hours and bast for the first time. Baste a second and third time each hour for the next two hours and then flip ham upside down. For the remainder of the cooking time, baste every hour for the last five hours until 10 hours up and done.
6. Remove from crock pot and allow to rest 10-15 minutes before slicing.
NOTE: The juice is thin but a little drizzled on top enhances the flavors. With the peppers and ginger there is a bit of a spicy kick mixed into the sweetness, but it's not going to set your mouth on fire by any means.
Monday, January 3, 2011
Whole Wheat Egg Noodles
A family tradition when we are all together is to make homemade egg noodles and put them in chicken soup. We also tend to make them with leftover turkey meat from the holidays. I made two batches this time around, because I wanted to be able to give our neighbors a pot of their own. Leanne wanted me to make it healthier and I it really isn't that unhealthy-chicken/turkey meat, chicken broth and noodles. The only thing I could think of to make it healthier was to make whole wheat egg noodles, so that is exactly what I did. I had both whole wheat and regular flour, I think the whole wheat alone would be too heavy. Here's the recipe for my whole wheat egg noodles. The noodles are brown, so don't be alarmed.
1 1/2 c. whole wheat flour
1 c. all-purpose flour
2 tbsp. butter, soft
2 eggs
1/2 c. milk
1/2 tsp. black pepper
1. Mix all ingredient together until mixed and ball forms.
2. Take dough out of mixing bowl and knead on floured surface for about 3 minutes. Set aside and allow to rest for 30 minutes.
3. Split dough in half and roll out on floured surface to about 1/8-inch thickness. Roll up jelly roll style and slice into 1/4-inch. Unroll pasta and lay flat to dry for about an hour. Slice each long pasta strand into 2-inch pieces and allow to dry an additional 2 hours.
4. Add to meat and broth combo cooking at a rolling boil, a handful at a time. Stir after each addition to be sure noodles don't stick together. Once all are noodles are in soup, cook an additional 30 minutes or until done.
1 1/2 c. whole wheat flour
1 c. all-purpose flour
2 tbsp. butter, soft
2 eggs
1/2 c. milk
1/2 tsp. black pepper
1. Mix all ingredient together until mixed and ball forms.
2. Take dough out of mixing bowl and knead on floured surface for about 3 minutes. Set aside and allow to rest for 30 minutes.
3. Split dough in half and roll out on floured surface to about 1/8-inch thickness. Roll up jelly roll style and slice into 1/4-inch. Unroll pasta and lay flat to dry for about an hour. Slice each long pasta strand into 2-inch pieces and allow to dry an additional 2 hours.
4. Add to meat and broth combo cooking at a rolling boil, a handful at a time. Stir after each addition to be sure noodles don't stick together. Once all are noodles are in soup, cook an additional 30 minutes or until done.
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