Zatarains makes great red beans and rice but the sodium content is completely outrageous. This is something I can make that has all of the flavor but doesn't turn my fingers into little sausages! LOL I guess one of the draw backs to getting older is that you have to ease up on the salt but on the other hand it probably isn't going to hurt me (or you) to try and eat better.
4 cans kidney beans, drained and rinsed
1 14 1/2 oz. can diced tomatoes, undrained
1 package smoked sausage, sliced
1 C. chicken broth
1 large onion, chopped
3 celery ribs, chopped
1 medium green pepper, chopped
1 small sweet red pepper, chopped
6 garlic cloves, minced
1 bay leaf
1/2 tsp. crushed red pepper flakes
2 green onions
Hot cooked rice
In a 4 qt. slow cooker combine first 11 ingredients. Cover and cook on low for 8-10 hours or until heated through. Stir before serving, discard bay leaf. Sprinkle each serving with green onions and serve over rice.
Thursday, July 29, 2010
Easy Garden Tomato Salad
This sounds yummy and I have most of this stuff in the yard. Before anyone asks, no I don't have feta cheese and olives in the yard. The feta is in the fridge and the olives are in the pantry. LOL
This will be a late summer favorite for years to come.
3 large tomatoes, thinly sliced
1 large red onion, thinly sliced
1/3 C. olive oil
1/4 C. red wine vinegar
2 garlic cloves, minced
1 tbsp. minced fresh basil or 1 tsp. dried
1 1/2 tsp. minced fresh oregano or 1/2 tsp. dried
3/4 C. crumbled feta cheese
1 small can sliced ripe olives, drained
Arrange tomatoes and onion on a serving platter. Whisk the oil and vinegar, garlic, basil and oregano; drizzle over salad. Top with cheese and olives. Chill until serving.
This will be a late summer favorite for years to come.
3 large tomatoes, thinly sliced
1 large red onion, thinly sliced
1/3 C. olive oil
1/4 C. red wine vinegar
2 garlic cloves, minced
1 tbsp. minced fresh basil or 1 tsp. dried
1 1/2 tsp. minced fresh oregano or 1/2 tsp. dried
3/4 C. crumbled feta cheese
1 small can sliced ripe olives, drained
Arrange tomatoes and onion on a serving platter. Whisk the oil and vinegar, garlic, basil and oregano; drizzle over salad. Top with cheese and olives. Chill until serving.
Wednesday, July 28, 2010
Ice Cream Part Deux
OK, I tried the same chocolate ice cream recipe last weekend using whole milk (you can practically chew it!) and heavy cream. I still need to work on the overall texture but we're getting closer to what ice cream from the store looks like. Using the full fat milk and cream definitely gives the mixture a creamier texture and there was less of a Fudgsicle feel.
I am going to look at my deep freezer and see if I can make it colder; I am not looking for a brick but I am hoping for something a little harder than soft serve.
Ben and Jerry's recipes all look fairly easy so I may try one of them over the weekend. Who knows, in a couple of years I may perfect my pizza and my ice cream and open a pizza/ice cream parlor!!
I am going to look at my deep freezer and see if I can make it colder; I am not looking for a brick but I am hoping for something a little harder than soft serve.
Ben and Jerry's recipes all look fairly easy so I may try one of them over the weekend. Who knows, in a couple of years I may perfect my pizza and my ice cream and open a pizza/ice cream parlor!!
Saturday, July 24, 2010
Farmer's Market 2010
Wednesday, July 21, 2010
Coconut Macaroons
I am sitting here watching Bobby Flay's Throwdown and they are making coconut cakes in Charleston, SC so I decided to add a coconut macaroon recipe to the blog. I think I may dip these in chocolate...everything is better with chocolate. By the way, if you get the chance to watch this Throwdown, do it. This coconut cake has 3lbs of butter in it as well as 6 C. of heavy cream. If I do nothing else when I visit Charleston but try a piece of this cake, I will be happy camper. In the interim, I will enjoy my macaroons!
2 1/2 C. flaked coconut
1/3 C. all purpose flour
1/8 tsp. salt
2/3 C. sweetened condensed milk
1 tsp. vanilla
In a small bowl, combine the coconut, flour and salt. Add milk and vanilla and mix well. Batter will be stiff.
Drop by tablespoonfuls 1 inch apart on a greased baking sheet. Bake at 350 degrees for 15-20 minutes or until golden brown. Cool on wire racks.
2 1/2 C. flaked coconut
1/3 C. all purpose flour
1/8 tsp. salt
2/3 C. sweetened condensed milk
1 tsp. vanilla
In a small bowl, combine the coconut, flour and salt. Add milk and vanilla and mix well. Batter will be stiff.
Drop by tablespoonfuls 1 inch apart on a greased baking sheet. Bake at 350 degrees for 15-20 minutes or until golden brown. Cool on wire racks.
Nathan's Greek Lemon Jerk Chicken
So our world traveler decided to weigh in on the cooking this summer. We had some chicken and turned Nathan loose on our spice racks (yes, racks, we have more than 1). He came up with the following.
3 tbsp. lemon juice
1 tbsp. olive oil
1 tsp. Penzeys Greek seasoning
1/2 tsp. Penzeys Jerk Chicken and Fish seasoning
5 boneless skinless chicken breasts
Mix the first 4 ingredients and pour over the chicken breasts and let them marinate in a ziploc bag for a couple of hours.
Cook over a hot grill until juices run clear.
This chicken recipe goes well with roasted potatoes and sweet corn.
3 tbsp. lemon juice
1 tbsp. olive oil
1 tsp. Penzeys Greek seasoning
1/2 tsp. Penzeys Jerk Chicken and Fish seasoning
5 boneless skinless chicken breasts
Mix the first 4 ingredients and pour over the chicken breasts and let them marinate in a ziploc bag for a couple of hours.
Cook over a hot grill until juices run clear.
This chicken recipe goes well with roasted potatoes and sweet corn.
Monday, July 12, 2010
Green Chili Chicken Corn Chowder
This sounds yummy and I suppose it's never too soon to prepare for the gazillion cold weather months we have here in Chicago. Not that I only eat soup in the cold weather months.
This recipe is not WW friendly and quite honestly, I think you need the heavy cream to give a chowder its chowderiness. Is that even a word? I have learned when you are making rich foods, that you cannot skimp and use fat free or low fat ingredients, it kills the dish. You'll never get a rich velvety cheese sauce in your mac and cheese using skim milk and low fat cheese and your chowder will be too watery without the heavy cream. So eat the chowder and I'll loan you the beagle for a walk to work it off. It will be worth it, I promise!
1-2lbs cooked cubed chicken breasts
3/4 C. coarsely chopped onion
2 garlic cloves, minced
3 tbsp. butter or margarine
2 C. chicken broth
1-1 1/2 tsp. ground cumin
2 C. heavy cream or half and half
2 C. shredded Monterrey Jack/Colby cheese mixture
2 16oz. cans cream style corn
2 4oz. cans chopped green chilies
1 tsp. hot pepper sauce
1 14.5oz. can diced tomatoes
fresh cilantro or parsley, optional
Brown onion and garlic in butter. Add chicken, broth and cumin. Bring to a boil. Reduce heat to medium. Add cream, cheese, corn, chilies, and hot sauce. Cook and stir over low heat until the cheese is melted. Stir in tomatoes. Serve immediately; garnish with cilantro and parsley, if desired. Salt and pepper to taste.
This recipe is not WW friendly and quite honestly, I think you need the heavy cream to give a chowder its chowderiness. Is that even a word? I have learned when you are making rich foods, that you cannot skimp and use fat free or low fat ingredients, it kills the dish. You'll never get a rich velvety cheese sauce in your mac and cheese using skim milk and low fat cheese and your chowder will be too watery without the heavy cream. So eat the chowder and I'll loan you the beagle for a walk to work it off. It will be worth it, I promise!
1-2lbs cooked cubed chicken breasts
3/4 C. coarsely chopped onion
2 garlic cloves, minced
3 tbsp. butter or margarine
2 C. chicken broth
1-1 1/2 tsp. ground cumin
2 C. heavy cream or half and half
2 C. shredded Monterrey Jack/Colby cheese mixture
2 16oz. cans cream style corn
2 4oz. cans chopped green chilies
1 tsp. hot pepper sauce
1 14.5oz. can diced tomatoes
fresh cilantro or parsley, optional
Brown onion and garlic in butter. Add chicken, broth and cumin. Bring to a boil. Reduce heat to medium. Add cream, cheese, corn, chilies, and hot sauce. Cook and stir over low heat until the cheese is melted. Stir in tomatoes. Serve immediately; garnish with cilantro and parsley, if desired. Salt and pepper to taste.
Sunday, July 11, 2010
Rib Rub
Nathan has few requests when he comes to Chicago. Gyros and ribs come to mind immediately. I have no clue how to make gyros so we go out for those and this year he went to Greece so he got some authentic gyros made from pork and chicken instead of lamb--who knew??
Anyway, I made ribs for him today and I created a new rub. I am not huge rib fan but this rub was my favorite by far and the ribs I got at Caputos today were the meatiest I have ever bought. They were amazing. Topped with Chris' BBQ sauce (recipe is in the blog) they came out great!
I don't measure when I make a rub except if I am using something particularly spicy. I mostly add stuff and taste and tweak it until it tastes "just so". I can't tell you what "just so" is but you'll know it when you get there. Some of the spices are from Penzeys and I know that not everyone has Penzeys spices but pick out your favorites and mix your own. If it's good on ribs it will be good on pork roast as well.
I made two batches of this rub and it covered 3 full slabs of ribs.
BBQ of the Americas (Penzeys)
garlic powder
BBQ rub (Pampered Chef)
BBQ seasoning
Galena Street (Penzeys)
1/4 tsp. Cajun seasoning (add more if you like it hot)
Charbroil seasoning
brown sugar
Anyway, I made ribs for him today and I created a new rub. I am not huge rib fan but this rub was my favorite by far and the ribs I got at Caputos today were the meatiest I have ever bought. They were amazing. Topped with Chris' BBQ sauce (recipe is in the blog) they came out great!
I don't measure when I make a rub except if I am using something particularly spicy. I mostly add stuff and taste and tweak it until it tastes "just so". I can't tell you what "just so" is but you'll know it when you get there. Some of the spices are from Penzeys and I know that not everyone has Penzeys spices but pick out your favorites and mix your own. If it's good on ribs it will be good on pork roast as well.
I made two batches of this rub and it covered 3 full slabs of ribs.
BBQ of the Americas (Penzeys)
garlic powder
BBQ rub (Pampered Chef)
BBQ seasoning
Galena Street (Penzeys)
1/4 tsp. Cajun seasoning (add more if you like it hot)
Charbroil seasoning
brown sugar
Arrachera (Grilled Skirt Steak)
OK, we have some neighbors who have grilled skirt steak a couple of times this summer and the smell wafting from their yard makes my mouth water every time. So I needed to try it. I found this recipe online and did a little tweaking to benefit those family members that don't like spicy food as much as Chris and I do. I'll note my tweaks throughout the recipe. It was amazing when Chris pulled it off the grill. I am hoping my neighbors were home and their mouths were watering!
Grilled skirt steak, or arrachera, has the robust flavors of cumin, cilantro, and garlic plus some heat from the jalapenos. The cut of meat is very popular in Mexican cooking. Any steak lover will relish the flavorful grilled meat. it is important not to puree the cilantro in the marinade for too long, or it will detract from the fresh flavor and dull the bright green color. Rolling up the steak during marination helps the meat to absorb the flavors and and makes it easier to store in the refrigerator. Serve with salsa, beans, Mexican corn on the cob and plenty of warm tortillas.
List of Ingredients
1/4 cup cumin seeds (I used 3 tbsp. ground cumin)
1 1/2 teaspoons freshly ground black pepper
1 cup olive oil
1/2 cup freshly squeezed lime juice
3 bunches cilantro, including stems (I used 1/2 of a large bunch)
4 cloves garlic (I used 6, 2 were kind of small, LOL)
4 jalapeno chiles, cut in half lengthwise (I used 2 and did not puree them in the marinade, I just left them sliced)
3 pounds skirt steak, trimmed and cut into 6 serving pieces
1 1/2 teaspoons kosher salt
Instructions
Lightly toast the cumin seeds in a dry skillet over high heat until their aroma is released, 1 to 2 minutes, shaking the pan taking care not to burn them. Combine the cumin seeds, olive oil, lime juice, jalapeno chiles, garlic, salt, and black pepper in the jar of an electric blender and puree until smooth. Scrape down the sides, add the cilantro, and pulse until just blended. Rub the meat generously with the marinade, roll the pieces up into tight logs, put them in a resealable plastic bag, and refrigerate for 24 hours to 48 hours, turning once or twice.
Heat a gas or charcoal grill or broiler until it is very hot. Position the rack about 4 inches from the heat. left the steaks from the marinade and grill each side until seared, 3 to 4 minutes, turning once. Discard the marinade. Remove to a warm platter, let rest for 5 minutes, and then transfer the steaks to a cutting board, slice across the grain into thin strips, and serve.
Grilled skirt steak, or arrachera, has the robust flavors of cumin, cilantro, and garlic plus some heat from the jalapenos. The cut of meat is very popular in Mexican cooking. Any steak lover will relish the flavorful grilled meat. it is important not to puree the cilantro in the marinade for too long, or it will detract from the fresh flavor and dull the bright green color. Rolling up the steak during marination helps the meat to absorb the flavors and and makes it easier to store in the refrigerator. Serve with salsa, beans, Mexican corn on the cob and plenty of warm tortillas.
List of Ingredients
1/4 cup cumin seeds (I used 3 tbsp. ground cumin)
1 1/2 teaspoons freshly ground black pepper
1 cup olive oil
1/2 cup freshly squeezed lime juice
3 bunches cilantro, including stems (I used 1/2 of a large bunch)
4 cloves garlic (I used 6, 2 were kind of small, LOL)
4 jalapeno chiles, cut in half lengthwise (I used 2 and did not puree them in the marinade, I just left them sliced)
3 pounds skirt steak, trimmed and cut into 6 serving pieces
1 1/2 teaspoons kosher salt
Instructions
Lightly toast the cumin seeds in a dry skillet over high heat until their aroma is released, 1 to 2 minutes, shaking the pan taking care not to burn them. Combine the cumin seeds, olive oil, lime juice, jalapeno chiles, garlic, salt, and black pepper in the jar of an electric blender and puree until smooth. Scrape down the sides, add the cilantro, and pulse until just blended. Rub the meat generously with the marinade, roll the pieces up into tight logs, put them in a resealable plastic bag, and refrigerate for 24 hours to 48 hours, turning once or twice.
Heat a gas or charcoal grill or broiler until it is very hot. Position the rack about 4 inches from the heat. left the steaks from the marinade and grill each side until seared, 3 to 4 minutes, turning once. Discard the marinade. Remove to a warm platter, let rest for 5 minutes, and then transfer the steaks to a cutting board, slice across the grain into thin strips, and serve.
Friday, July 9, 2010
Cheesy Chili Soup
I am one of those soup lovers that can eat soup even if it is 90 degrees outside. I had a chicken soup this week that I ate every day for lunch even though it was definitely acting like summer outside. I almost forgot what that was like after last summer. This recipe can be adjusted to be a meat free soup by switching out the chicken broth for vegetable broth.
1 28oz. can diced tomatoes, undrained
1 15oz. can kidney beans, rinsed
1 14.5oz. can chicken broth
2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
2 tsp. chili powder
1 C. shredded cheddar cheese
Bring all ingredients except cheese to a boil in a medium saucepan.
Simmer over low heat 25 minutes or until vegetables are tender. Stir in 1/3 C. cheese.
Ladle into bowls and top with remaining cheese.
You can also garnish with some sour cream and fresh cilantro if desired.
1 28oz. can diced tomatoes, undrained
1 15oz. can kidney beans, rinsed
1 14.5oz. can chicken broth
2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
2 tsp. chili powder
1 C. shredded cheddar cheese
Bring all ingredients except cheese to a boil in a medium saucepan.
Simmer over low heat 25 minutes or until vegetables are tender. Stir in 1/3 C. cheese.
Ladle into bowls and top with remaining cheese.
You can also garnish with some sour cream and fresh cilantro if desired.
Slow Cooker Lasagna
OK, I have my doubts about this. Of course, I had my doubts about no cook lasagna noodles and I was pleasantly surprised. So, we'll give it a try and see if this works out too. There is a note in this recipe to not cook the lasagna on the HIGH setting of the crockpot.
1lb. ground beef
1 26oz jar spaghetti sauce
1 C. water
1lb. ricotta cheese
1 7oz. package shredded mozzarella cheese
1/4 C. Parmasan cheese
1 egg
2 tbsp chopped fresh parsley
6 lasagna noodles, uncooked
Brown meat in a large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1 1/2 C. mozzarella, 2 tbsp. Parmasan cheese, egg and parsley.
Spoon 1 C. meat sauce into slow cooker, top with layers of half, each of the noodles, broken to fit and cheese mixture. Cover with 2 C. of the remaining meat sauce. Top with remaining noodles, broken to fit, cheese mixture and meat sauce. Cover with lid.
Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered 10 minutes or until cheese is melted.
1lb. ground beef
1 26oz jar spaghetti sauce
1 C. water
1lb. ricotta cheese
1 7oz. package shredded mozzarella cheese
1/4 C. Parmasan cheese
1 egg
2 tbsp chopped fresh parsley
6 lasagna noodles, uncooked
Brown meat in a large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1 1/2 C. mozzarella, 2 tbsp. Parmasan cheese, egg and parsley.
Spoon 1 C. meat sauce into slow cooker, top with layers of half, each of the noodles, broken to fit and cheese mixture. Cover with 2 C. of the remaining meat sauce. Top with remaining noodles, broken to fit, cheese mixture and meat sauce. Cover with lid.
Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered 10 minutes or until cheese is melted.
I Scream, You Scream, We all Scream for Ice Cream!!!
For as long as I can remember, I have wanted an ice cream maker but I never wanted to spend the money for one and they always seemed like so much work. A couple of weeks ago, I got a great deal on a Cuisinart ice cream maker from Amazon. Now you know I couldn't just rely on the recipes that came with the machine so I also ordered Ben & Jerry's recipe book. I figure those guys know what they are doing. LOL Now I am not exactly cranking out Cherry Garcia or Chunky Monkey just yet but my first attempt resulted in something the consistency of a Fudgsicle. I didn't use the whole milk and heavy cream as called for in the recipe but the books say you can adjust your cream, milk and sugar to your desired level of fat/sugar and you'll just be adjusting the creaminess of your ice cream.
So we'll eat this batch and try something different next time. In a few weeks time, hopefully I'll be able to make something that would make old Ben and Jerry proud.
So we'll eat this batch and try something different next time. In a few weeks time, hopefully I'll be able to make something that would make old Ben and Jerry proud.
Thursday, July 8, 2010
Pretzel Bark
Salty and sweet are two of my all time favorite tastes together. How sad is it that I am planning my holiday baking in July as I sit in the air conditioning!?!
1 C. chopped pretzels
1/3 C. chopped toasted pecans
1 1/2 pkg. Bakers semi-sweet chocolate, melted
Stir pretzels and nuts into melted chocolate; spread onto wax paper covered baking sheet.
Refrigerate 1 hour or until firm. Break into pieces and store in an air tight container.
You can sub lightly salted crushed peanuts for the pecans if you would like.
1 C. chopped pretzels
1/3 C. chopped toasted pecans
1 1/2 pkg. Bakers semi-sweet chocolate, melted
Stir pretzels and nuts into melted chocolate; spread onto wax paper covered baking sheet.
Refrigerate 1 hour or until firm. Break into pieces and store in an air tight container.
You can sub lightly salted crushed peanuts for the pecans if you would like.
Simply Sensational Truffles
This looks like a great truffle recipe. This entry may have some typos. Yoda (the beagle to my FB friends) has decided to supervise my posting. She is a great typist, especially when she uses all 4 paws.
2 1/2 pkg. Baker's Semi Sweet Chocolate (20 squares), divided
1 pkg. 8oz. Phildelphia cream cheese
Assorted decorations--jimmies, sprinkles, chopped peanuts, etc.
Melt 8 chocolate squares. Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate until firm.
Shape into 36 balls. Place on wax paper lined baking sheet.
Melt remaining chocolate. Use fork to dip truffles; return to baking sheet. Decorate, then refrigerate 1 hour. Place in paper candy cups. Store in the fridge in an airtight container.
2 1/2 pkg. Baker's Semi Sweet Chocolate (20 squares), divided
1 pkg. 8oz. Phildelphia cream cheese
Assorted decorations--jimmies, sprinkles, chopped peanuts, etc.
Melt 8 chocolate squares. Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate until firm.
Shape into 36 balls. Place on wax paper lined baking sheet.
Melt remaining chocolate. Use fork to dip truffles; return to baking sheet. Decorate, then refrigerate 1 hour. Place in paper candy cups. Store in the fridge in an airtight container.
Butterfinger Ice Cream
This recipe came from Simple and Delicious. I have recently purchased an ice cream maker and my first batch (chocolate) is in the freezer. Hopefully tomorrow we'll have something yummy to try.
1/2 gallon whole milk
1 can sweetened condensed milk
1 16oz. carton frozen whipped topping, thawed
6 Butterfinger candy bars, crushed
In a large bowl, whisk milk and condensed milk. Whisk in whipped topping until combined; stir in crushed candy bars.
Fill cylinder of ice cream freezer two thirds full and follow manufacturer's directions. Refrigerate mixture until ready to freeze.
When ice cream is frozen, transfer to a freezer container. Freeze at least 2-4 hours before serving.
1/2 gallon whole milk
1 can sweetened condensed milk
1 16oz. carton frozen whipped topping, thawed
6 Butterfinger candy bars, crushed
In a large bowl, whisk milk and condensed milk. Whisk in whipped topping until combined; stir in crushed candy bars.
Fill cylinder of ice cream freezer two thirds full and follow manufacturer's directions. Refrigerate mixture until ready to freeze.
When ice cream is frozen, transfer to a freezer container. Freeze at least 2-4 hours before serving.
Wednesday, July 7, 2010
Glossy Chocolate Icing
This recipe makes more that you will need for the Old Fashioned Chocolate Cake but I heard a rumor that it tastes good on ice cream. Guess I'll have to do some taste testing.
1 stick unsalted butter
1 1/2 C. sugar
1 1/4 C. unsweetened cocoa powder
Pinch of salt
1 1/4 C. heavy cream
1/4 C. sour cream
1 tsp. instant coffee granules
2 tsp. vanilla
Melt butter in a large saucepan over medium heat.
Stir in sugar, cocoa and salt. Mixture will be thick and grainy.
Combine heavy cream, sour cream, and instant coffee in a large measuring cup, mixing until smooth. Gradually add cream mixture to chocolate until blended and smooth. Cook until sugar has dissolved and mixture is smooth and hot to the touch. Do not boil.
Off heat, add vanilla. Cool icing at room temperature until spreadable. Icing may be chilled until completely cold, then warmed gently in the microwave until spreadable.
1 stick unsalted butter
1 1/2 C. sugar
1 1/4 C. unsweetened cocoa powder
Pinch of salt
1 1/4 C. heavy cream
1/4 C. sour cream
1 tsp. instant coffee granules
2 tsp. vanilla
Melt butter in a large saucepan over medium heat.
Stir in sugar, cocoa and salt. Mixture will be thick and grainy.
Combine heavy cream, sour cream, and instant coffee in a large measuring cup, mixing until smooth. Gradually add cream mixture to chocolate until blended and smooth. Cook until sugar has dissolved and mixture is smooth and hot to the touch. Do not boil.
Off heat, add vanilla. Cool icing at room temperature until spreadable. Icing may be chilled until completely cold, then warmed gently in the microwave until spreadable.
Old Fashioned Chocolate Cake
OK, those of you that know me know that I am not a huge fan of chocolate cake. You also know that I am in the vast minority in my family with that opinion. We are known to try lots of different chocolate cake recipes for birthdays, card parties or just because it's Tuesday. This recipe sold me because of its photo in a magazine I had. Wonder who's birthday will be the first time I make this? Or will it be that random Tuesday??
3 C. all purpose flour
2 C. sugar
1/2 C. unsweetened cocoa powder
2 tsp. baking soda
1 tsp. table salt
2 C. hot water
3/4 C. vegetable oil
2 tbsp. distilled white vinegar
1 tbsp. instant coffee granules
1 tbsp. vanilla
Preheat oven to 350 degrees with rack in the center. Spray 2 8X2 inch round cake pans with nonstick spray.
Whisk together flour, sugar, cocoa, baking soda and salt in a large mixing bowl.
Combine water, oil, vinegar, instant coffee, and vanilla in a large measuring cup. Add to the dry ingredients and whisk until just combined--a few lumps are OK. Divide batter between pans, then bake until a toothpick inserted in the center comes out clean--35-40 minutes. Cool cakes on a rack for 15 minutes then invert them onto the rack. Leave cakes upside down (this flattens domed cakes) to cool completely.
This recipe can be baked in a 9X13 inch cake pan for 35-40 minutes or it makes 24 cupcakes that bake for 20-25 minutes.
3 C. all purpose flour
2 C. sugar
1/2 C. unsweetened cocoa powder
2 tsp. baking soda
1 tsp. table salt
2 C. hot water
3/4 C. vegetable oil
2 tbsp. distilled white vinegar
1 tbsp. instant coffee granules
1 tbsp. vanilla
Preheat oven to 350 degrees with rack in the center. Spray 2 8X2 inch round cake pans with nonstick spray.
Whisk together flour, sugar, cocoa, baking soda and salt in a large mixing bowl.
Combine water, oil, vinegar, instant coffee, and vanilla in a large measuring cup. Add to the dry ingredients and whisk until just combined--a few lumps are OK. Divide batter between pans, then bake until a toothpick inserted in the center comes out clean--35-40 minutes. Cool cakes on a rack for 15 minutes then invert them onto the rack. Leave cakes upside down (this flattens domed cakes) to cool completely.
This recipe can be baked in a 9X13 inch cake pan for 35-40 minutes or it makes 24 cupcakes that bake for 20-25 minutes.
Rosemary and Goat Cheese Mashed Potatoes
I have fond memories of Thanksgiving and Christmas dinners with my Grandmother's cousin, Pat Doyle. Pat LOVED mashed potatoes. His plate was always piled high with the potatoes that Grandma had Grandpa peel on the holidays. If you sat next to Pat, you often worried (OK maybe only I worried) that the gold handled bowl would be empty by the time it passed Pat. I can still hear his beautiful brogue..."Can I give you some of your Grandma's potatoes Kathie?" Pat passed away a few years ago but I think he might approve of this recipe and I can guarantee I will think of him when I make it...and eat my body weight in potatoes!
2 1/2lbs Yukon gold potatoes, peeled and cut into 2 inch cubes
3 sprigs fresh rosemary
4 tbsp. unsalted butter, melted
4oz. goat cheese
1/3 C. buttermilk
1 tbsp. minced fresh rosemary
1 tbsp. minced lemon zest
1 tsp. kosher salt
1/4 tsp. black pepper
Boil potatoes and rosemary sprigs in salted water until tender; 15-20 minutes. Remove springs and drain potatoes. Return potatoes to the pan and dry briefly over medium heat, stirring often to prevent scorching. Remove pan from heat.
Mash potatoes and stir in butter to coat. Add goat cheese and stir until melted. Fold in buttermil, minced rosemary, zest, salt and pepper.
2 1/2lbs Yukon gold potatoes, peeled and cut into 2 inch cubes
3 sprigs fresh rosemary
4 tbsp. unsalted butter, melted
4oz. goat cheese
1/3 C. buttermilk
1 tbsp. minced fresh rosemary
1 tbsp. minced lemon zest
1 tsp. kosher salt
1/4 tsp. black pepper
Boil potatoes and rosemary sprigs in salted water until tender; 15-20 minutes. Remove springs and drain potatoes. Return potatoes to the pan and dry briefly over medium heat, stirring often to prevent scorching. Remove pan from heat.
Mash potatoes and stir in butter to coat. Add goat cheese and stir until melted. Fold in buttermil, minced rosemary, zest, salt and pepper.
Apricot Riesling Dressing
Riesling is my favorite type of wine. Apricots are near the top of the list of my favorite fruits. I need to try this while salad greens are yummy and plentiful.
2 C. apricot nectar
1/4 C. Riesling wine
Squeeze of lime
In a large heavy saucepan over high heat, reduce the apricot nectar to 3/4 C. whisking occasionally to prevent burning. Chill before adding the wine and lime. Makes enough for 4 salads.
2 C. apricot nectar
1/4 C. Riesling wine
Squeeze of lime
In a large heavy saucepan over high heat, reduce the apricot nectar to 3/4 C. whisking occasionally to prevent burning. Chill before adding the wine and lime. Makes enough for 4 salads.
Monday, July 5, 2010
Madeleine's Marvelous Kabobs
Not to be outdone by her younger brother, Madeleine had created a recipe (with just a little help) to be added to the blog. We had it for dinner tonight and it was delicious. We put some of the ingredients on the skewers and the rest in foil packets because I have a limited number of metal skewers.
2 pkgs. lite smoked sausage
2 green peppers, cut into chunks
1 large onion, cut into chunks
4 medium red potatoes, quartered
Kabob seasoning (this is very similar to Penzey's Greek seasoning) or seasoning blend of your choice
Slice sausage into 1 1/2 inch long chunks. Thread skewers alternating ingredients until you run out of space.
Run the pepper slices through the skewer twice to help keep it on during cooking. Place them on a grill set with a hot zone and a safe zone with the potato end over the hot zone as the potatoes will take the longest to cook. If you run out of skewers, place the remaining ingredients into foil packets sprayed with non stick cooking spray and place the packets on the grill 15 minutes ahead of the kabobs.
2 pkgs. lite smoked sausage
2 green peppers, cut into chunks
1 large onion, cut into chunks
4 medium red potatoes, quartered
Kabob seasoning (this is very similar to Penzey's Greek seasoning) or seasoning blend of your choice
Slice sausage into 1 1/2 inch long chunks. Thread skewers alternating ingredients until you run out of space.
Run the pepper slices through the skewer twice to help keep it on during cooking. Place them on a grill set with a hot zone and a safe zone with the potato end over the hot zone as the potatoes will take the longest to cook. If you run out of skewers, place the remaining ingredients into foil packets sprayed with non stick cooking spray and place the packets on the grill 15 minutes ahead of the kabobs.
Friday, July 2, 2010
Margarita Chicken
I am always looking for new marinades for chicken. I am a big fan of margarita and I think this will be awesome (to coin one of Charlie's favorite words) on chicken. I bet it will be good on skirt steak too.
Maybe I should mix a pitcher of margaritas while I am preparing dinner! LOL
1 10oz. can frozen non alcoholic margarita mix, thawed
3 tbsp. lime juice
3 garlic cloves, minced
4 boneless skinless chicken breast halves, 6oz. each
1/4 tsp. salt
1/4 tsp. pepper
In a small bowl, combine the margarita mix, lime juice and garlic. Pour 1 C. marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 2-4 hours. Cover and refrigerate remaining marinade.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Sprinkle chicken with salt and pepper. Grill chicken, covered over medium heat for 5-7 minutes on each side or until juices run clear, basting with reserved marinade.
Maybe I should mix a pitcher of margaritas while I am preparing dinner! LOL
1 10oz. can frozen non alcoholic margarita mix, thawed
3 tbsp. lime juice
3 garlic cloves, minced
4 boneless skinless chicken breast halves, 6oz. each
1/4 tsp. salt
1/4 tsp. pepper
In a small bowl, combine the margarita mix, lime juice and garlic. Pour 1 C. marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 2-4 hours. Cover and refrigerate remaining marinade.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Sprinkle chicken with salt and pepper. Grill chicken, covered over medium heat for 5-7 minutes on each side or until juices run clear, basting with reserved marinade.
Chipotle Sliders
This recipe looks fun. I may tone down the spice for the kids. I could also see switching out the chipotle and pepper jack cheese for bacon and bleu cheese or jalepeno peppers and cheddar.
1 pkg. Hawaiian sweet rolls
1 tsp. salt
1/2 tsp. pepper
8 tsp. minced chipotle peppers in adobo sauce, divided
1 1/2 lbs. ground beef
10 slices pepper jack cheese
1/2 C. mayonnaise
Place 2 rolls in a food processor; process until crumbly. Transfer to a large bowl; add the salt, pepper and 6 tsp. chipotle peppers. Crumble beef over mixture and mix well. Shape into 10 patties.
Grill burgers, covered over medium heat for 3-4 minutes on each side or until a meat thermometer reads 160 degrees and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted.
Split remaining rolls and grill, cut side down, over medium heat for 30-60 seconds or until toasted. Combine mayonnaise and remaining chipotle peppers; spread over roll bottoms. Top each with a burger. Replace roll tops and serve.
1 pkg. Hawaiian sweet rolls
1 tsp. salt
1/2 tsp. pepper
8 tsp. minced chipotle peppers in adobo sauce, divided
1 1/2 lbs. ground beef
10 slices pepper jack cheese
1/2 C. mayonnaise
Place 2 rolls in a food processor; process until crumbly. Transfer to a large bowl; add the salt, pepper and 6 tsp. chipotle peppers. Crumble beef over mixture and mix well. Shape into 10 patties.
Grill burgers, covered over medium heat for 3-4 minutes on each side or until a meat thermometer reads 160 degrees and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted.
Split remaining rolls and grill, cut side down, over medium heat for 30-60 seconds or until toasted. Combine mayonnaise and remaining chipotle peppers; spread over roll bottoms. Top each with a burger. Replace roll tops and serve.
Tossed Pepperoni Pizza Salad
Here's another recipe from Simple and Delicious...a yummy spin on salad. When you eat lettuce as often as I do, you're often looking for ways to dress it up, down, make it something other than lettuce. LOL It may be less WW friendly now but this recipe sounds yummy. Sun dried tomatoes are one of my all time favorite things.
1/4 C. sun dried tomatoes (not packed in oil)
1 C. boiling water
3 C. torn leaf lettuce
3/4 C. cubed part skim mozzarella cheese
2 oz. sliced pepperoni, quartered
6 slices red onion, separated into rings
1/2 C. chopped green pepper
1/2 C. chopped red pepper
1/2 C. grape tomatoes, halved
1/4 C. Parmasan cheese
1/4 C. sun dried tomato salad dressing
1 tsp. Italion seasoning
1/2 tsp. garlic powder
In a small bowl, combine sun dried tomatoes and wate4r. Let stand for 5 minutes; drain.
In a large bowl, combine the lettuce, mozzarella cheese, pepperoni, onion, pepper, grape tomatoes, Parmasan cheese and sun dried tomatoes. In a small bowl, whisk the salad dressing, Italian seasoning and garlic powder. Drizzle over salad and toss to coat. Serve immediately.
1/4 C. sun dried tomatoes (not packed in oil)
1 C. boiling water
3 C. torn leaf lettuce
3/4 C. cubed part skim mozzarella cheese
2 oz. sliced pepperoni, quartered
6 slices red onion, separated into rings
1/2 C. chopped green pepper
1/2 C. chopped red pepper
1/2 C. grape tomatoes, halved
1/4 C. Parmasan cheese
1/4 C. sun dried tomato salad dressing
1 tsp. Italion seasoning
1/2 tsp. garlic powder
In a small bowl, combine sun dried tomatoes and wate4r. Let stand for 5 minutes; drain.
In a large bowl, combine the lettuce, mozzarella cheese, pepperoni, onion, pepper, grape tomatoes, Parmasan cheese and sun dried tomatoes. In a small bowl, whisk the salad dressing, Italian seasoning and garlic powder. Drizzle over salad and toss to coat. Serve immediately.
Sausage and Penne Marinara
I found this recipe in a Taste of Home's Simple and Delicious magazine and while it calls for dried herbs. I am going to try it while I have my fresh herbs available. My tomato sauce is always so much better while we are in the growing season.
2 1/2 C. uncooked penne pasta
1lb. Italian sausage links, cut into 1 inch pieces
1 large onion, halved and sliced
1 medium green pepper, sliced
1 tbsp. canola oil
1 14oz. can stewed tomatoes, cut up
1 8oz. can tomato sauce
1 tsp. garlic powder
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. red pepper flakes
Grated Parmesan cheese (optional)
Cook pasta according to package directions. Meanwhile, in a large skillet, cook the sausage, onion and green pepper in oil over medium heat until sausage is no longer pink and veggies are tender. Add the tomatoes, tomato sauce and seasonings; heat through. Drain pasta; toss with tomato mixture. Sprinkle with cheese if desired. Serve.
2 1/2 C. uncooked penne pasta
1lb. Italian sausage links, cut into 1 inch pieces
1 large onion, halved and sliced
1 medium green pepper, sliced
1 tbsp. canola oil
1 14oz. can stewed tomatoes, cut up
1 8oz. can tomato sauce
1 tsp. garlic powder
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. red pepper flakes
Grated Parmesan cheese (optional)
Cook pasta according to package directions. Meanwhile, in a large skillet, cook the sausage, onion and green pepper in oil over medium heat until sausage is no longer pink and veggies are tender. Add the tomatoes, tomato sauce and seasonings; heat through. Drain pasta; toss with tomato mixture. Sprinkle with cheese if desired. Serve.
Thursday, July 1, 2010
Quick Baked Rigatoni
Here's another recipe hot off the presses. The pan is cooling on top of my stove waiting to spend tomorrow in the fridge.
1 package of rigatoni noodles
1lb. ground beef, browned and drained
1 28oz. can tomato sauce
1 28oz. can crushed tomatoes
1 14oz. can tomato sauce
1/3 C. sugar
3 sprigs ea. fresh oregano, basil, and parsley, chopped fine
2 cloves garlic, crushed
Shredded mozzarella cheese
Cook rigatoni according to package directions, drain and set aside. Combine remaining ingredients except mozzarella cheese in a large saucepan. Simmer 20 to 25 minutes. In a large pyrex pan layer sauce, noodles and then shreddeed mozzarella cheese in that order. You should be able to get two sets of layers. This can be made a day in advance. Refrigerate if you're not going to bake it right away. Otherwise, preheat oven to 375 degrees and bake 30 to 45 minutes until cheese on top starts to brown. You can also put dollops of ricotta in with the sauce and noodles.
1 package of rigatoni noodles
1lb. ground beef, browned and drained
1 28oz. can tomato sauce
1 28oz. can crushed tomatoes
1 14oz. can tomato sauce
1/3 C. sugar
3 sprigs ea. fresh oregano, basil, and parsley, chopped fine
2 cloves garlic, crushed
Shredded mozzarella cheese
Cook rigatoni according to package directions, drain and set aside. Combine remaining ingredients except mozzarella cheese in a large saucepan. Simmer 20 to 25 minutes. In a large pyrex pan layer sauce, noodles and then shreddeed mozzarella cheese in that order. You should be able to get two sets of layers. This can be made a day in advance. Refrigerate if you're not going to bake it right away. Otherwise, preheat oven to 375 degrees and bake 30 to 45 minutes until cheese on top starts to brown. You can also put dollops of ricotta in with the sauce and noodles.
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