OK, I have made BBQ chicken pizza so now we are going to fold it in half and bake it and we will have a calzone. Something like that anyway. I'll try to remember to take photos of this when I make it. I am hoping to actually have it look more like a calzone than a dough blob.
4 slices bacon
1/2 small onion, sliced (I would suggest red onion)
3 C. shredded cooked chicken breast meat
2/3 C. barbeque sauce
1 refrigerated pizza dough
1 C. shredded mozzarella cheese
2 tbsp. chopped fresh cilantro (I might omit this)
Preheat oven to 400 degrees.
Fry bacon in a large skillet over medium high heat until crisp. Remove from the pan to drain on paper towels; crumble. Add the onion and the shredded chicken to the hot bacon grease in the pan. Fry over medium heat until the onion is tender. Stir in 1/3 C. of the barbecue sauce and remove from the heat. Mix in the cooked bacon.
Roll the pizza crust dough out onto a greased cookie sheet. Press out to an even thickness, and then cut in half. Divide the chicken mixture between the two pieces of dough, spreading on only half of each piece to within 1/2 inch of the edge. Drizzle the remaining sauce over the filling. Sprinkle the cheese and cilantro over the top. Fold the uncovered portion of dough over the filling and press the edges together with a fork to seal.
Bake for 25 minutes in the preheated oven or until browned to your liking. Cool for a few minutes, then cut each calzone in half. Each serving is half of calzone. These can be served with extra barbecue sauce for dipping.
Tuesday, January 31, 2012
Reuben Pizza
Anyone who has read this blog knows I kind of have an obsession with pizza. I have been perfecting my recipe for years much to the amusement and enjoyment of friends and family. I will have some new pizza photos to post soon. Here is a recipe for something I haven't tried yet but plan to. It's unusual to say the least but could really be yummy. Promise to report back on this when we make it. For simplicity I will most like just use the ready made dough that I get from the Poot. They may or may not have whole wheat dough.
1 1lb. loaf frozen whole wheat bread dough, thawed1/2 C. thousand island dressing
2 C. shredded Swiss cheese
6oz. deli sliced corned beef, cut into strips
1 C. sauerkraut, rinsed and drained
1/2 tsp. caraway seeds
1/4 C. chopped dill pickles (optional)
Preheat the oven to 375 degrees. Grease a large pizza pan. On a lightly floured surface, roll the bread dough out into a large circle about 14 inches across. Transfer to the prepared pizza pan. Build up the edges and prick the center all over with a fork so it doesn't form a dome when baking.
Bake for 20 to 25 minutes in the preheated oven or until golden.
Spread half of the salad dressing over the hot crust. Sprinkle with half of the Swiss cheese. Arrange corned beef over the cheese, then drizzle with the remaining salad dressing. Top with sauerkraut and remaining Swiss cheese. Sprinkle with caraway seed.
Bake for another 10 minutes in the preheated oven, until cheese melts and toppings are heated through. Sprinkle with chopped pickle. Let stand for 5 minutes until slicing.
1 1lb. loaf frozen whole wheat bread dough, thawed1/2 C. thousand island dressing
2 C. shredded Swiss cheese
6oz. deli sliced corned beef, cut into strips
1 C. sauerkraut, rinsed and drained
1/2 tsp. caraway seeds
1/4 C. chopped dill pickles (optional)
Preheat the oven to 375 degrees. Grease a large pizza pan. On a lightly floured surface, roll the bread dough out into a large circle about 14 inches across. Transfer to the prepared pizza pan. Build up the edges and prick the center all over with a fork so it doesn't form a dome when baking.
Bake for 20 to 25 minutes in the preheated oven or until golden.
Spread half of the salad dressing over the hot crust. Sprinkle with half of the Swiss cheese. Arrange corned beef over the cheese, then drizzle with the remaining salad dressing. Top with sauerkraut and remaining Swiss cheese. Sprinkle with caraway seed.
Bake for another 10 minutes in the preheated oven, until cheese melts and toppings are heated through. Sprinkle with chopped pickle. Let stand for 5 minutes until slicing.
Saturday, January 28, 2012
Slow Cooker Tacos
This looks really good and it's less than 450 calories for 2 tacos. I would probably skip the cilantro for this altogether. We could also go half ground beef and half turkey to dial back the calories a bit. Looking forward to making this!
1lb lean ground beef
1 yellow onion, finely chopped
4 garlic cloves, chopped
1 16oz. can refried beans
1 16oz. jar salsa
1 C. shredded Cheddar cheese
2 serrano chiles, seeded
12 small corn tortillas
2 heirloom tomatoes, chopped
2 C. shredded lettuce
1/3 C. lowfat sour cream with a squirt of lime juice (I'd go with full fat sour cream; I don't like the lowfat)
Hot sauce to taste
In a large skillet over medium high heat, stir beef and onion until brown and cooked through, about 6 minutes. Add garlic, stirring frequently for 1 minute. Drain excess oils and transfer to a slow cooker. Stir in beans, salsa, cheddar and serranos. Cover and let simmer until mixture is cooked through and bubbling, 3 to 4 hours on high for 5 to 6 hours on low. Stir and serve over warm tortilla; top with tomatoes, lettuce and a dollop of sour cream. Garnish with cilantro. Add hot sauce if desired.
1lb lean ground beef
1 yellow onion, finely chopped
4 garlic cloves, chopped
1 16oz. can refried beans
1 16oz. jar salsa
1 C. shredded Cheddar cheese
2 serrano chiles, seeded
12 small corn tortillas
2 heirloom tomatoes, chopped
2 C. shredded lettuce
1/3 C. lowfat sour cream with a squirt of lime juice (I'd go with full fat sour cream; I don't like the lowfat)
Hot sauce to taste
In a large skillet over medium high heat, stir beef and onion until brown and cooked through, about 6 minutes. Add garlic, stirring frequently for 1 minute. Drain excess oils and transfer to a slow cooker. Stir in beans, salsa, cheddar and serranos. Cover and let simmer until mixture is cooked through and bubbling, 3 to 4 hours on high for 5 to 6 hours on low. Stir and serve over warm tortilla; top with tomatoes, lettuce and a dollop of sour cream. Garnish with cilantro. Add hot sauce if desired.
Caldo Tlalpeno
Chris found this in his travels and will be taking the soup stage this weekend.
2 quarts goodchicken stock or 2 quarts broth
1 lb cooked chicken breast , torn into large shreds
1 teaspoon dried herbs (marjoram and thyme)
1 tablespoon olive oil
1 medium onion , diced
1 large carrot , peeled and diced
15 ounces canned garbanzo beans , drained and rinsed
1 large garlic clove , minced
1 tablespoon chopped fresh cilantro
salt
1 canned chipotle chile , minced
1 TBSP of lime or lemon juice
Directions:
Add the olive oil to a soup pot, and saute the onion and carrot, over medium heat, until the onions begins to brown slightly, about 7 miutes.
Add the garlic and cook another minute.
Stir in the chicken broth and garbanzo beans.
Partially cover the pot, and simmer for 30 minutes.
Add the chile, cilantro, lime juice and shredded chicken to the soup to heat through.
We added a 14.5oz .can of diced tomatoes and a can of sliced potatoes. Also, you might want to start with a half of chipotle chile. We added a whole one and had to add 32oz. additonal chicken broth to quench the fire!
We added a 14.5oz .can of diced tomatoes and a can of sliced potatoes. Also, you might want to start with a half of chipotle chile. We added a whole one and had to add 32oz. additonal chicken broth to quench the fire!
Thursday, January 26, 2012
Orange Cream Cheese Bread
This looks good although I may skip the nuts. I am not sure I would miss them in this recipe. I may try this out at work. I have a good bunch of good critics there and they don't mind being my occasional guinea pigs! I wonder what this would taste like if I swapped out the orange juice for some ruby red grapefruit juice?
| 1-8 oz. | package cream cheese, softened |
| 1/2 C. | shortening |
| 1 2/3 C. | granulated sugar |
| 2 | eggs |
| 2 1/4 C. | all-purpose flour |
| 1 tsp | salt |
| 1 Tbsp | baking powder |
| 1 C. | milk |
| 1/2 C. | chopped walnuts |
| 2 Tbsp | grated orange peel |
| 1/4 C. | orange juice |
Gradually add sugar, beating until
light and fluffy.
Add eggs, beating well after each
addition.
Combine flour, baking powder and
salt; add to creamed mixture alternately with milk, beginning and ending with
flour mixture. Mix well after each addition.
Stir in walnuts and orange peel.
Pour batter into 2 greased and
floured 8-1/2 x 4-1/2 x 3 inch loaf pans.
Bake at 375 degrees F for 55
minutes or until a wooden toothpick inserted into center comes out clean.
Let cool in pan for 10 mintues.
Then sprinkle orange juice over loaves. Remove to wire rack to finish cooling
Whipping Cream Pound Cake
I was looking for a pound cake recipe for a gathering at Mom's on New Years Day. When the weekend shook out, I didn't need to make a dessert for that party but I had found this and wanted to keep it. I wouldn't eat too much of this if you are trying to keep your New Years resolutions but a little bit won't hurt that much.
1 cup butter
3 cups white sugar
6 egg
3 cups cake flour
1 cup heavy whipping cream
2 teaspoons vanilla extract
1 teaspoon almond extract (optional)
1 cup butter
3 cups white sugar
6 egg
3 cups cake flour
1 cup heavy whipping cream
2 teaspoons vanilla extract
1 teaspoon almond extract (optional)
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
- In a large bowl, cream butter for 2 minutes. Add sugar and continue beating for 5 minutes. Add eggs one at a time, beating well with each addition.
- Add flour alternately with whipping cream beginning and ending with flour. Stir in vanilla and almond extract.
- Spoon into prepared 10 inch tube pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes.
- Turn out on cotton dish towel and place on cooling rack covered with cotton towel. When cool sprinkle with powdered sugar and serve with fruit or plain.
Haught Dawg Chili
Chris found this recipe while poking around on the world wide web. I need to credit it to a gentleman named Mark Haught. Love the clever name and love the clever hubby who sends it to me to add to the blog; it's one long recipe; looks yummy though and spicy. I wonder if the Poot is going to have all of the different chili powder and peppers we need.
Step 1
3 tbsp. California chili powder
3 tbsp. New Mexico chili powder
1 tbsp. Ancho chili powder
1 C. hot water
1 C. hot beef broth
2 serrano chilies, minced with seeds
4 garlic cloves, minced
1 medium sweet onion, minced
Combine all step 1 ingredients in a blender and blend until smooth. Pour into a large pot and put pot over low heat while you proceed with step 2.
Step 2
3 tbsp. olive oil
4lbs. trimmed tri tip beef, cubed into 1/4 inch cubes
1/2lb. hot breakfast sausage shaped into a patty
Heat olive oil in a large skillet. Add beef to skillet and cook until gray, not brown. Drain and rinse the beef, and add it to the chili pot. Allow the chili to come to a slow simmer, and add the breakfast sausage. Simmer very slowly for 1 1/2 hours.
Step 3
1/2 C. hot beef broth
1 tbsp. California chili powder
1 tbsp. New Mexico chili powder
1 tbsp. cayenne chili powder
3 tbsp. ground cumin
1 tsp. onion powder
1 tsp. garlic powder
1 C. tomato sauce
Combine all step 3 ingredients in a blender and blend until smooth. Remove the breakfast sausage from the chili pot and add the step 3 ingredients to the chili pot.
Allow the chili to return to a very slow simmer and simmer uncovered for approximately 1 hour. The cooking time will vary depending on outdoor temperatures and altitude. The intent is to ensure the meat is cooked to the desired texture and the sauce is at the desired consistency. You may need to add water.
Step 4
1 tbsp. salt
1 tsp. cumin
1/2 tsp. cayenne chili powder
1/2 tsp. Ancho chili powder
1/2 tsp.garlic powder
1/2 tsp. onion powder
Add step 4 ingredients 1/2 hour before serving.
Step 1
3 tbsp. California chili powder
3 tbsp. New Mexico chili powder
1 tbsp. Ancho chili powder
1 C. hot water
1 C. hot beef broth
2 serrano chilies, minced with seeds
4 garlic cloves, minced
1 medium sweet onion, minced
Combine all step 1 ingredients in a blender and blend until smooth. Pour into a large pot and put pot over low heat while you proceed with step 2.
Step 2
3 tbsp. olive oil
4lbs. trimmed tri tip beef, cubed into 1/4 inch cubes
1/2lb. hot breakfast sausage shaped into a patty
Heat olive oil in a large skillet. Add beef to skillet and cook until gray, not brown. Drain and rinse the beef, and add it to the chili pot. Allow the chili to come to a slow simmer, and add the breakfast sausage. Simmer very slowly for 1 1/2 hours.
Step 3
1/2 C. hot beef broth
1 tbsp. California chili powder
1 tbsp. New Mexico chili powder
1 tbsp. cayenne chili powder
3 tbsp. ground cumin
1 tsp. onion powder
1 tsp. garlic powder
1 C. tomato sauce
Combine all step 3 ingredients in a blender and blend until smooth. Remove the breakfast sausage from the chili pot and add the step 3 ingredients to the chili pot.
Allow the chili to return to a very slow simmer and simmer uncovered for approximately 1 hour. The cooking time will vary depending on outdoor temperatures and altitude. The intent is to ensure the meat is cooked to the desired texture and the sauce is at the desired consistency. You may need to add water.
Step 4
1 tbsp. salt
1 tsp. cumin
1/2 tsp. cayenne chili powder
1/2 tsp. Ancho chili powder
1/2 tsp.garlic powder
1/2 tsp. onion powder
Add step 4 ingredients 1/2 hour before serving.
Beefy One Pot Dinner
This looks like a nice inexpensive dinner; kind of like barbecued beef and baked beans all in one pot; with potatoes! LOL I like the carrots in there too for an extra veggie. You could probably do this in the crock pot for a couple of hours on low. Don't forget to brown the ground beef before you put it in the crock pot!
1lb. lean ground beef
1 large onion, chopped
2 carrots, thinly sliced
1 Yukon gold potato, finely chopped
1 C. water
1 14oz. can baked beans
1/2 C. barbecue sauce
1 C. shredded cheddar cheese
Brown meat in large skillet; drain. Add next three ingredients; cook 5 minutes, stirring occasionally.
Stir in water; cover. Simmer on medium low heat 10 minutes or until vegetables are tender, stirring occasionally.
Add beans and barbecue sauce; mix well. Cook 5 minutes or until heated through, stirring occasionally. Top with cheese.
1lb. lean ground beef
1 large onion, chopped
2 carrots, thinly sliced
1 Yukon gold potato, finely chopped
1 C. water
1 14oz. can baked beans
1/2 C. barbecue sauce
1 C. shredded cheddar cheese
Brown meat in large skillet; drain. Add next three ingredients; cook 5 minutes, stirring occasionally.
Stir in water; cover. Simmer on medium low heat 10 minutes or until vegetables are tender, stirring occasionally.
Add beans and barbecue sauce; mix well. Cook 5 minutes or until heated through, stirring occasionally. Top with cheese.
Pork Medallions with Balsamic Vinegar and Capers
Capers are funny little things; unripened flower buds that are pickled in vinegar, wine, brine or salt. OK, that doesn't tell me a whole lot but I do know they are tasty little buggers! LOL I think I'll skip heading off to the Mediterranean and harvesting these little guys myself. I'll just go to the Poot!
1/4 C. all purpose flour
1 tsp. garlic salt or to taste
1/2 tsp. freshly ground black pepper, or to taste
2lbs. pork tenderloin, cut into 1 1/2 inch pieces
2 tbsp. olive oil
1/3 C. balsamic vinegar
1/2 C. chicken broth
2 tsp. minced lemon zest
1 tbsp. capers, or to taste
Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, then add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.
Heat the oil in a large skillet over medium high heat. Cook the pork medallions in the hot oil until golden brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium and simmer until the pork is no longer pink in the center, 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.
1/4 C. all purpose flour
1 tsp. garlic salt or to taste
1/2 tsp. freshly ground black pepper, or to taste
2lbs. pork tenderloin, cut into 1 1/2 inch pieces
2 tbsp. olive oil
1/3 C. balsamic vinegar
1/2 C. chicken broth
2 tsp. minced lemon zest
1 tbsp. capers, or to taste
Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, then add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.
Heat the oil in a large skillet over medium high heat. Cook the pork medallions in the hot oil until golden brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium and simmer until the pork is no longer pink in the center, 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.
Slow Cooker Taco Soup
This looked good to me...you know because I am so picky about soup. I see it on the menu coming up soon.
1lb. ground beef
1 onion, chopped
116oz. can chili beans, with liquid
1 15oz. can kidney beans, with liquid
1 15oz. can whole kernel corn, with liquid
1 8oz. can tomato sauce
2 C. water
2 14.5oz. cans peeled and diced tomatoes
1 4oz. can diced green chiles
1 pkg. taco seasoning
In a medium skillet, cook the ground beef until browned over medium heat. Drain and set aside.
Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chiles, and taco seasoning mix in a slow cooker. Mix to blend and cook on low for 8 hours.
1lb. ground beef
1 onion, chopped
116oz. can chili beans, with liquid
1 15oz. can kidney beans, with liquid
1 15oz. can whole kernel corn, with liquid
1 8oz. can tomato sauce
2 C. water
2 14.5oz. cans peeled and diced tomatoes
1 4oz. can diced green chiles
1 pkg. taco seasoning
In a medium skillet, cook the ground beef until browned over medium heat. Drain and set aside.
Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chiles, and taco seasoning mix in a slow cooker. Mix to blend and cook on low for 8 hours.
Sunday, January 22, 2012
Pepperoni and Cheese Beer Bread
OK, I am not sure this is an OFFICIAL recipe, but I made this for a work party and if it tastes half as good as it smelled, I am onto something big! I have to send a special shout out to my friend Vickie who is a Tastefully Simple rep. Let me know if you need some beer bread mix and I will hook you up.
Start with the beer bread mix and follow the directions on the package. Save some of your mixing for the additions of about 2/3 C. sliced pepperoni. I happened to us mini slices (about the size of a dime). If you have regular sized slices, you may want to quarter them. Then I added about 2/3 C. mozzarella cheese.
Bake as noted on the box. Cool 10 minutes in the pan, then remove from pan to wire rack and cool completely.
Start with the beer bread mix and follow the directions on the package. Save some of your mixing for the additions of about 2/3 C. sliced pepperoni. I happened to us mini slices (about the size of a dime). If you have regular sized slices, you may want to quarter them. Then I added about 2/3 C. mozzarella cheese.
Bake as noted on the box. Cool 10 minutes in the pan, then remove from pan to wire rack and cool completely.
Chile Cheese Egg Casserole
We're doing a brunch at work this week and I was struggling for an egg casserole recipe...the problem is, I am limited in the size of a baking dish I can warm and my Pyrex portable won't keep the casserole warmed long enough for it to be edible at the time of the brunch. I am going to try this in the 9x13 and then see if I can make it in a smaller pan in case we do another work brunch. Or maybe, I can talk Chris into breakfast for dinner sometime. I'd serve this with salsa, sour cream and tortillas.
1 stick butter
10 eggs
2 egg whites
1/4 C. flour
1 tsp. baking powder
2 8oz. cans diced green chiles
1 quart (4 C.) cottage cheese
1/2 C. mascarpone
1lb. shredded Monterey Jack cheese
salt and pepper to taste
Preheat oven to 400 degrees. Place butter in a 9x13 inch baking pan. Place pan in oven until butter is melted. Pour half of the butter into a small bowl and set aside.
Beat eggs and egg whites lightly in a large bowl. Stir in flour, baking powder, chiles, all cheeses, salt and pepper. Mix well.
Pour egg mixture into baking pan. Pour reserved butter evenly over the top.
Bake for 15 minutes. Reduce heat to 350 degrees and bake 35 to 40 minutes or until casserole is set.
1 stick butter
10 eggs
2 egg whites
1/4 C. flour
1 tsp. baking powder
2 8oz. cans diced green chiles
1 quart (4 C.) cottage cheese
1/2 C. mascarpone
1lb. shredded Monterey Jack cheese
salt and pepper to taste
Preheat oven to 400 degrees. Place butter in a 9x13 inch baking pan. Place pan in oven until butter is melted. Pour half of the butter into a small bowl and set aside.
Beat eggs and egg whites lightly in a large bowl. Stir in flour, baking powder, chiles, all cheeses, salt and pepper. Mix well.
Pour egg mixture into baking pan. Pour reserved butter evenly over the top.
Bake for 15 minutes. Reduce heat to 350 degrees and bake 35 to 40 minutes or until casserole is set.
Tuesday, January 17, 2012
Slow Cooker Latin Chicken
I cannot wait to try this recipe but I am going to tweak it a bit. I don't like dark meat chicken so I will sub boneless skinless chicken breasts. I will also go easy on the cilantro because while I like it, I am a firm believer that a little bit is all you need. I cannot wait to see how the sweet potatoes taste in this. This is going to be a great meal when I get home from a long commute in the snow. Now if the winter continues as it was going a week ago (lots of days in the 40s and 50s), I am sure it will still taste great, I just won't be crabby from a long commute in the snow! LOL
1 tbsp. olive oil
3lbs chicken thighs (or breasts)
salt and freshly ground black pepper to taste
1/4 C. loosely packed cilantro leaves
2 large sweet potatoes, cut into chunks
1 red bell pepper, cut into strips
2 15.5oz. cans black beans, rinsed and drained
1/2 C. chicken broth
1/4 C. loosely packed cilantro leaves
1 C. hot salsa
2 tsp. ground cumin
1/2 tsp. ground allspice
3 large cloves garlic, chopped
lime wedges, for garnish
Heat the olive oil in a large skillet; season the chicken with salt and pepper. Sprinkle 1/4 C. cilantro leaves over the chicken. Brown the chicken in the frying pan 3 to 5 minutes each side.
Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, red pepper, and black beans on top of the chicken. Mix together the chicken broth, 1/4 C. cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker. Set the slow cooker to low and cook for 4 hours. Garnish with lime wedges and serve.
1 tbsp. olive oil
3lbs chicken thighs (or breasts)
salt and freshly ground black pepper to taste
1/4 C. loosely packed cilantro leaves
2 large sweet potatoes, cut into chunks
1 red bell pepper, cut into strips
2 15.5oz. cans black beans, rinsed and drained
1/2 C. chicken broth
1/4 C. loosely packed cilantro leaves
1 C. hot salsa
2 tsp. ground cumin
1/2 tsp. ground allspice
3 large cloves garlic, chopped
lime wedges, for garnish
Heat the olive oil in a large skillet; season the chicken with salt and pepper. Sprinkle 1/4 C. cilantro leaves over the chicken. Brown the chicken in the frying pan 3 to 5 minutes each side.
Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, red pepper, and black beans on top of the chicken. Mix together the chicken broth, 1/4 C. cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker. Set the slow cooker to low and cook for 4 hours. Garnish with lime wedges and serve.
Pork Chops with Fresh Tomato, Onion, Garlic, & Feta
I probably won't test out this recipe until we have fresh tomatoes. Although maybe with Campari tomatoes in the winter...they are the closest thing I have found to a decent tomato this time of year and believe me I have tried many different types. The Camparis also last longer than grape tomatoes that get weird in a couple of days. We'll have to see what I find at the Poot in the next couple of weeks. I will also probably switch out feta for gorgonzola for Chris; he's not a feta fan.
2 tbsp. olive oil, divided
1 large onion, halved and thinly sliced
4 pork loin chops, 1 inch thick
salt to taste
black pepper to taste
garlic powder to taste
1/2 pint red grape tomatoes, halved
1/2 pint yellow grape tomatoes, halved
2 cloves garlic, diced
1 tbsp. dried basil
1 1/2 tsp. balsamic vinegar
4oz. feta cheese, crumbled
Heat 1 tbsp. oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside.
Heat 1/2 tbsp. oil in the skillet. Season pork chops with salt, pepper and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm.
Heat remaining oil in the skillet. Return the onions to skillet and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar and season with salt and pepper. Top chops with the onion and tomato mixture and sprinkle with feta cheese to serve.
Note: If I switch out the grape tomatoes for Camparis, I will need to quarter them.
2 tbsp. olive oil, divided
1 large onion, halved and thinly sliced
4 pork loin chops, 1 inch thick
salt to taste
black pepper to taste
garlic powder to taste
1/2 pint red grape tomatoes, halved
1/2 pint yellow grape tomatoes, halved
2 cloves garlic, diced
1 tbsp. dried basil
1 1/2 tsp. balsamic vinegar
4oz. feta cheese, crumbled
Heat 1 tbsp. oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside.
Heat 1/2 tbsp. oil in the skillet. Season pork chops with salt, pepper and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm.
Heat remaining oil in the skillet. Return the onions to skillet and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar and season with salt and pepper. Top chops with the onion and tomato mixture and sprinkle with feta cheese to serve.
Note: If I switch out the grape tomatoes for Camparis, I will need to quarter them.
Hobo Beef and Vegetable Soup
As I type this, we are expecting the coldest temperatures of the season; which in the grand scheme of things isn't terribly cold but it's good soup weather nonetheless. I have been tapping into lots of different soups because I have been making extra soup for my mother in law and she has been enjoying it a lot. Gotta keep the variety alive and happening.
1 32oz. container beef broth, or more if needed
3 carrots, cut into bite sized pieces
1 large stalk celery, cut into bite sized pieces
1 1/2 tbsp. chopped fresh parsley
1/2 tsp. celery seed
2 bay leaves
1 onion, chopped
1lb. lean ground beef
1 clove garlic, minced or to taste
1 14.5oz can stewed tomatoes
2 potatoes, peeled and cut into bite sized pieces
1 15.25oz. can whole kernel corn, drained
1 15oz. can green beans, drained (I may sub frozen beans here because I like them better)
1 15oz. can peas, drained (Again, I will probably use frozen instead)
Stir the beef broth, carrots, celery, parsley, celery seed, and bay leaves into a slow cooker set on high, cover and cook until the vegetables are tender, about 2 hours.
Place the ground beef, onion, and garlic into a skillet over medium heat. Cook, stirring frequently to break the beef into small pieces, until the onion is translucent and the beef is browned and no longer shows pink areas, 10 to 15 minutes. Drain off fat and stir the stewed tomatoes into the beef mixture. Bring to a boil over medium heat, and cook, stirring frequently until the tomatoes are broken up into small pieces.
Stir the potatoes, corn, green beans and peas into the soup in the slow cooker and add the beef mixture. Stir everything together, cover, and set the slow cooker on high and cook for 4 hours.
1 32oz. container beef broth, or more if needed
3 carrots, cut into bite sized pieces
1 large stalk celery, cut into bite sized pieces
1 1/2 tbsp. chopped fresh parsley
1/2 tsp. celery seed
2 bay leaves
1 onion, chopped
1lb. lean ground beef
1 clove garlic, minced or to taste
1 14.5oz can stewed tomatoes
2 potatoes, peeled and cut into bite sized pieces
1 15.25oz. can whole kernel corn, drained
1 15oz. can green beans, drained (I may sub frozen beans here because I like them better)
1 15oz. can peas, drained (Again, I will probably use frozen instead)
Stir the beef broth, carrots, celery, parsley, celery seed, and bay leaves into a slow cooker set on high, cover and cook until the vegetables are tender, about 2 hours.
Place the ground beef, onion, and garlic into a skillet over medium heat. Cook, stirring frequently to break the beef into small pieces, until the onion is translucent and the beef is browned and no longer shows pink areas, 10 to 15 minutes. Drain off fat and stir the stewed tomatoes into the beef mixture. Bring to a boil over medium heat, and cook, stirring frequently until the tomatoes are broken up into small pieces.
Stir the potatoes, corn, green beans and peas into the soup in the slow cooker and add the beef mixture. Stir everything together, cover, and set the slow cooker on high and cook for 4 hours.
Monday, January 9, 2012
Malted Milk Ball Cake
I found this in my Better Homes and Gardens magazine. I love malted milk balls. I think will find some at the store and get this cake made for an upcoming birthday; like mine. LOL The recipe is written to make 2 9 inch square cakes but you can make 2 9 inch rounds and make a beautiful layer cake. The frosting recipe is at the end.
2 C. all purpose flour
1/2 C. unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
2/3 C. butter, softened
1 3/4 C. sugar
3 eggs
4oz. unsweetened chocolate, melted and cooled
2 tsp. vanilla
1 1/2 C. milk
1 C. malted milk balls, coarsely chopped
1 recipe Chocolate Malt Frosting, see below
Line 2 9x9x2 inch baking pans with parchment paper. Grease pans, set aside.
In a medium bowl, stir together flour, baking powder, baking soda, 1/2 tsp. salt; set aside.
Preheat oven to 350 degrees. In a large mixing bowl, beat butter with electric mixer on medium high for 30 seconds. Add sugar, beat until combined. Add eggs, one at a time, beating 30 seconds after each. Beat in chocolate and vanilla. Alternately add flour mixture and milk, beating on low speed until thoroughly combined.
Divide batter between prepared pans; spread evenly. Bake for 10 to 15 minutes. Sprinkle with malted milk balls; pressing slightly, if needed. Continue baking 10 to 15 minutes more. Cool in pans on wire racks for 10 minutes. Remove cakes from pans. Transfer cakes to wire racks to cool. Spread with warm chocolate malt frosting. Serve warm.
Frosting
In a microwave sage bowl, whisk together 2 C. whipping cream and 1/3 C. malt powder. Microwave on 50% power for 2 minutes or until bubbly. Place 2 11.5oz. milk chocolate pieces in a medium bowl. Pour hot cream over chocolate pieces. Let stand 5 minutes; stir until smooth. Pour and spread warm frosting on cakes.
2 C. all purpose flour
1/2 C. unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
2/3 C. butter, softened
1 3/4 C. sugar
3 eggs
4oz. unsweetened chocolate, melted and cooled
2 tsp. vanilla
1 1/2 C. milk
1 C. malted milk balls, coarsely chopped
1 recipe Chocolate Malt Frosting, see below
Line 2 9x9x2 inch baking pans with parchment paper. Grease pans, set aside.
In a medium bowl, stir together flour, baking powder, baking soda, 1/2 tsp. salt; set aside.
Preheat oven to 350 degrees. In a large mixing bowl, beat butter with electric mixer on medium high for 30 seconds. Add sugar, beat until combined. Add eggs, one at a time, beating 30 seconds after each. Beat in chocolate and vanilla. Alternately add flour mixture and milk, beating on low speed until thoroughly combined.
Divide batter between prepared pans; spread evenly. Bake for 10 to 15 minutes. Sprinkle with malted milk balls; pressing slightly, if needed. Continue baking 10 to 15 minutes more. Cool in pans on wire racks for 10 minutes. Remove cakes from pans. Transfer cakes to wire racks to cool. Spread with warm chocolate malt frosting. Serve warm.
Frosting
In a microwave sage bowl, whisk together 2 C. whipping cream and 1/3 C. malt powder. Microwave on 50% power for 2 minutes or until bubbly. Place 2 11.5oz. milk chocolate pieces in a medium bowl. Pour hot cream over chocolate pieces. Let stand 5 minutes; stir until smooth. Pour and spread warm frosting on cakes.
Outrageous Warm Chicken Nacho Dip
This dip looks amazing. Get your tortilla chips and scoops ready for a real treat!
1 14oz. can diced tomatoes with green chile peppers (such as Rotel), drained
1lb. loaf processed cheese food (such as Velveeta), diced
2 large boneless, skinless chicken breast halves, shredded
1/3 C. sour cream
1/4 C. sliced green onion
1 1/2 tbsp. taco seasoning mix
2 tbsp. minced jalepeno, or to taste
1 C. black beans, rinsed and drained
Placed the diced tomatoes, processed cheese, chicken, sour cream, green onion, taco seasoning, and jalepeno into a slow cooker. Cook on high stirring occasionally until the cheese has melted and the dip is hot; 1 to 2 hours. Stir in black beans and cook 15 more minutes to reheat.
1 14oz. can diced tomatoes with green chile peppers (such as Rotel), drained
1lb. loaf processed cheese food (such as Velveeta), diced
2 large boneless, skinless chicken breast halves, shredded
1/3 C. sour cream
1/4 C. sliced green onion
1 1/2 tbsp. taco seasoning mix
2 tbsp. minced jalepeno, or to taste
1 C. black beans, rinsed and drained
Placed the diced tomatoes, processed cheese, chicken, sour cream, green onion, taco seasoning, and jalepeno into a slow cooker. Cook on high stirring occasionally until the cheese has melted and the dip is hot; 1 to 2 hours. Stir in black beans and cook 15 more minutes to reheat.
Piglets in Blankets
OK, here is an appetizer that DID make the cut for NYE. They were actually a request from my sister. I tweaked the age old recipe to include little smokies instead of regular wienies. They were yummy. For those keeping score, I also made the Caprese Party Picks from a previous post as well as cheese truffles. 2012 started the was 2011 ended; with good food!
You will need mini wienies, you pick if they are plain or smokey. 1 package of wienies uses approximately 1.5 tubes of crescent roll dough. Pull apart the triangles and cut them in half making sure you have a good starting point to roll. That sounds dubious, I know but if you start putting them together, you will understand what I mean.
Roll the dough around the wienies and place them on a baking sheet lined with parchment. Bake approximately 20 minutes at 400 degrees or until golden brown. Serve with mustard if desired.
You will need mini wienies, you pick if they are plain or smokey. 1 package of wienies uses approximately 1.5 tubes of crescent roll dough. Pull apart the triangles and cut them in half making sure you have a good starting point to roll. That sounds dubious, I know but if you start putting them together, you will understand what I mean.
Roll the dough around the wienies and place them on a baking sheet lined with parchment. Bake approximately 20 minutes at 400 degrees or until golden brown. Serve with mustard if desired.
Warm Mexican Corn Dip
Here is another dip that didn't make the NYE cut. That doesn't mean I don't think it would be delicious; there were only so many hours on NYE that I could devote to making appetizers. Midnight is very fixed in the time space continuum. That sounds very sci-fi of me. My apologies. This is not a WW friendly app!
2 8oz. packages cream cheese, softened
1 C. butter, softened
2 15.25oz. cans white corn, drained
2 14oz. cans diced tomatoes with green chile peppers
Combine the cream cheese, butter corn and tomatoes in a slow cooker. Set the cooker to low. Cook until the cream cheese and butter melt completely; approximately 1 hour.
2 8oz. packages cream cheese, softened
1 C. butter, softened
2 15.25oz. cans white corn, drained
2 14oz. cans diced tomatoes with green chile peppers
Combine the cream cheese, butter corn and tomatoes in a slow cooker. Set the cooker to low. Cook until the cream cheese and butter melt completely; approximately 1 hour.
Slow Cooker Reuben Dip
This was on the short list of appetizers to make for New Years Eve but sadly did not make the cut. Maybe Superbowl Sunday; we'll see.
1 16oz. jar sauerkraut, drained and rinsed
1 8oz. package cream cheese, softened
2 C. shredded Swiss cheese
2 C. shredded cooked corned beef
1/4 C. thousand island dressing
In a slow cooker, combine the sauerkraut, cream cheese, Swiss cheese, corned beef and thousand island dressing. Cover and cook on high for 45 minutes if you're in a hurry or longer if you're not. Stir occasionally while cooking. Serve with cocktail rye bread or crackers.
1 16oz. jar sauerkraut, drained and rinsed
1 8oz. package cream cheese, softened
2 C. shredded Swiss cheese
2 C. shredded cooked corned beef
1/4 C. thousand island dressing
In a slow cooker, combine the sauerkraut, cream cheese, Swiss cheese, corned beef and thousand island dressing. Cover and cook on high for 45 minutes if you're in a hurry or longer if you're not. Stir occasionally while cooking. Serve with cocktail rye bread or crackers.
Saturday, January 7, 2012
Pan Fried Chicken Athena
I got a meat mallet for Christmas. We may have to christen it with this dish. I could see frying some small Yukon gold potatoes with this.
4 boneless skinless chicken breast halves (6oz. each)
2 tbsp. butter
4 1/2 tsp. lemon juice
4 1/2 tsp. Worcestershire sauce
1/2 tsp. Dijon mustard
1/4 tsp. salt
1 tbsp. minced chives
1 tbsp. minced fresh parsley or dried parsley flakes
Lemon wedges
Flatten chicken breasts to 1/2 inch thickness. Cook chicken in butter in a large skillet over medium heat for 5-6 minutes on each side or until a meat thermometer reads 170 degrees; remove and keep warm.
Add lemon juice, Worcestershire sauce, mustard and salt to the skillet. Bring to a boil. Remove from the heat; stir in chives and parsley. Spoon over chicken and serve with lemon wedges.
4 boneless skinless chicken breast halves (6oz. each)
2 tbsp. butter
4 1/2 tsp. lemon juice
4 1/2 tsp. Worcestershire sauce
1/2 tsp. Dijon mustard
1/4 tsp. salt
1 tbsp. minced chives
1 tbsp. minced fresh parsley or dried parsley flakes
Lemon wedges
Flatten chicken breasts to 1/2 inch thickness. Cook chicken in butter in a large skillet over medium heat for 5-6 minutes on each side or until a meat thermometer reads 170 degrees; remove and keep warm.
Add lemon juice, Worcestershire sauce, mustard and salt to the skillet. Bring to a boil. Remove from the heat; stir in chives and parsley. Spoon over chicken and serve with lemon wedges.
Sun Dried Tomato Garlic Bread
Here is a spin on garlic bread that sounds delicious.
1/4 C. butter, softened
1/4 C. grated Parmesan cheese
2 tbsp. chopped oil packed sun dried tomatoes
1-2 garlic cloves, minced
1/2 loaf Italian bread, halved lengthwise
Combine the first 4 ingredients. Spread over the cut sides of the bread. Transfer to an ungreased cookie sheet.
Broil 4 inches from the heat for 3-4 minutes or until golden brown. Cut into slices and serve warm.
1/4 C. butter, softened
1/4 C. grated Parmesan cheese
2 tbsp. chopped oil packed sun dried tomatoes
1-2 garlic cloves, minced
1/2 loaf Italian bread, halved lengthwise
Combine the first 4 ingredients. Spread over the cut sides of the bread. Transfer to an ungreased cookie sheet.
Broil 4 inches from the heat for 3-4 minutes or until golden brown. Cut into slices and serve warm.
Chicken Chimichangas with Sour Cream Sauce
Chris and I made this for dinner tonight. We did not make the sour cream sauce. We dipped our chimis in sour cream and a combo of salsa and sour cream. I was really impressed with these because they did not taste greasy at all. When we took them out of the fryer we set them on a plate line with paper towels. You will notice some of my notes through the recipe because I kind of learned as we went. In the future, I think I would do the chicken in a crock pot because it will be easier to shred. I would also add a little more cheese than what the recipe calls for.
Chicken Filling
2 large skinless, boneless chicken breast
1 tbsp. chili powder
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. ground black pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. cayenne pepper
1 7oz. can chopped green chilies (Note: if you choose not to make the sour cream sauce, you only need 4oz. of chilies)
1/2 C. diced onion
3 large cloves garlic, minced
Sour Cream Sauce
2 tbsp. butter
2 tbsp. all purpose flour
1 C. water
1 cube chicken bouillon
1/2 C. sour cream
salt and pepper to taste
oil for frying
8 8-inch tortillas (I might try this again with 10 inch tortillas...hoping they would roll better.)
8oz. shredded Monterrey Jack cheese
Place the chicken breasts into a large saucepan. Pour in the water, and season with chili powder, 1/2 tsp. salt, cumin, black pepper, garlic powder, onion powder, and cayenne. Bring to a simmer over high heat, then reduce heat to medium low and simmer 15 minutes. After 15 minutes, stir in 4oz. of green chiles, onion and garlic; continue simmering until the liquid has reduced to 1 cup (this takes about 20 minutes more). Reserve remaining 3oz. of chopped green chiles. Remove the chicken, shred with two forks, and return to the onion mixture.
Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour, and cook for 1 minute. Whisk in the water and bouillon cube until the water has thickened and the bouillon cube dissolved, about 4 minutes. Whisk in green chiles and the sour cream; season to taste with salt and pepper. Keep warm.
Heat oil in a deep fryer or large sauce pan to 375 degrees.
Place a tortilla onto your work surface. Warming it in the microwave for 10 seconds will make it more pliable. Spoon about 1/3 C. of the chicken filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into a rectangular shape with the back of a spoon. Sprinkle about 1oz. of cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the chimichanga up to the top edge, forming a tight cylinder; secure the ends with wooden toothpicks. Repeat with the remaining ingredients. Cook them in the deep fryer for 2 1/2 minutes per side.
Chicken Filling
2 large skinless, boneless chicken breast
1 tbsp. chili powder
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. ground black pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. cayenne pepper
1 7oz. can chopped green chilies (Note: if you choose not to make the sour cream sauce, you only need 4oz. of chilies)
1/2 C. diced onion
3 large cloves garlic, minced
Sour Cream Sauce
2 tbsp. butter
2 tbsp. all purpose flour
1 C. water
1 cube chicken bouillon
1/2 C. sour cream
salt and pepper to taste
oil for frying
8 8-inch tortillas (I might try this again with 10 inch tortillas...hoping they would roll better.)
8oz. shredded Monterrey Jack cheese
Place the chicken breasts into a large saucepan. Pour in the water, and season with chili powder, 1/2 tsp. salt, cumin, black pepper, garlic powder, onion powder, and cayenne. Bring to a simmer over high heat, then reduce heat to medium low and simmer 15 minutes. After 15 minutes, stir in 4oz. of green chiles, onion and garlic; continue simmering until the liquid has reduced to 1 cup (this takes about 20 minutes more). Reserve remaining 3oz. of chopped green chiles. Remove the chicken, shred with two forks, and return to the onion mixture.
Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour, and cook for 1 minute. Whisk in the water and bouillon cube until the water has thickened and the bouillon cube dissolved, about 4 minutes. Whisk in green chiles and the sour cream; season to taste with salt and pepper. Keep warm.
Heat oil in a deep fryer or large sauce pan to 375 degrees.
Place a tortilla onto your work surface. Warming it in the microwave for 10 seconds will make it more pliable. Spoon about 1/3 C. of the chicken filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into a rectangular shape with the back of a spoon. Sprinkle about 1oz. of cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the chimichanga up to the top edge, forming a tight cylinder; secure the ends with wooden toothpicks. Repeat with the remaining ingredients. Cook them in the deep fryer for 2 1/2 minutes per side.
Monday, January 2, 2012
Peppermint Meringues
I wish I could remember where and when I first had these. I do remember they had mini chocolate chips in them instead of crushed candy canes and they had a touch of green food coloring in them along with peppermint extract. You need to remember that these are a 5 hour project once you get started so plan accordingly!
2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1/2 C. white sugar
2 peppermint candy canes, crushed
Preheat oven to 225 degrees. Line 2 cookie sheets with foil.
In a large glass or metal mixing bowl, beat egg whites, salt and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.
2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1/2 C. white sugar
2 peppermint candy canes, crushed
Preheat oven to 225 degrees. Line 2 cookie sheets with foil.
In a large glass or metal mixing bowl, beat egg whites, salt and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.
Chicken and Corn Chili
I have another chicken chili recipe that I have made several times. This is a little different spin but also uses the crockpot. It will be a nice hearty meal because it seems that winter has come to the fair city of Chicago this year after all. We can't really complain though; well we probably shouldn't complain but I have to be honest, I don't like it one bit!
4 boneless skinless chicken breast halves
1 16oz. jar of salsa
2 tsp. garlic powder
1 tsp. ground cumin
1 tsp. chili powder
salt to taste
ground black pepper to taste
1 11oz. can Mexican style corn
1 15oz. can pinto beans
Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt and pepper. Cook 6 to 8 hours on low setting.
About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot and continue cooking.
Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.
4 boneless skinless chicken breast halves
1 16oz. jar of salsa
2 tsp. garlic powder
1 tsp. ground cumin
1 tsp. chili powder
salt to taste
ground black pepper to taste
1 11oz. can Mexican style corn
1 15oz. can pinto beans
Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt and pepper. Cook 6 to 8 hours on low setting.
About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot and continue cooking.
Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.
Pecan Turtle Bars
I love pecan turtles. I have pecans left over from my holiday baking. I might need to try these in advance of some 1st birthday parties coming up. We may need some sweet treats.
1 1/2 C. all purpose flour
1 C. packed brown sugar
1/2 C. butter, softened
1 C. pecan halves
2/3 C. butter
1/2 C. packed brown sugar
1 C. milk chocolate chips
Combine flour, 1 C. brown sugar and softened butter in a large mixer bowl. Beat at medium speed 2 to 3 minutes or until mixture resembles fine crumbs. Pat mixture evenly onto bottom of ungreased 13x9 inch baking pan. Sprinkle pecans evenly over crumb mixture.
Combine 2/3 C. butter and remaining 1/2 C. brown sugar in small saucepan, cook and stir over medium heat until entire surface is bubbly. Cook and stir 1 minute more. Pour into pan, spreading evenly over crust.
Bake in a 350 degree oven 18 to 20 minutes or until entire surface is bubbly. Remove from oven; immediately sprinkle with chocolate pieces. Let stand 2 to 3 minutes to allow chocolate to melt; use knife to swirl chocolate slightly. Cool completely in pan on wire rack. Use sharp knife to cut into 48 bars.
1 1/2 C. all purpose flour
1 C. packed brown sugar
1/2 C. butter, softened
1 C. pecan halves
2/3 C. butter
1/2 C. packed brown sugar
1 C. milk chocolate chips
Combine flour, 1 C. brown sugar and softened butter in a large mixer bowl. Beat at medium speed 2 to 3 minutes or until mixture resembles fine crumbs. Pat mixture evenly onto bottom of ungreased 13x9 inch baking pan. Sprinkle pecans evenly over crumb mixture.
Combine 2/3 C. butter and remaining 1/2 C. brown sugar in small saucepan, cook and stir over medium heat until entire surface is bubbly. Cook and stir 1 minute more. Pour into pan, spreading evenly over crust.
Bake in a 350 degree oven 18 to 20 minutes or until entire surface is bubbly. Remove from oven; immediately sprinkle with chocolate pieces. Let stand 2 to 3 minutes to allow chocolate to melt; use knife to swirl chocolate slightly. Cool completely in pan on wire rack. Use sharp knife to cut into 48 bars.
Old Fashioned Mac and Cheese
I am pretty sure I have mentioned this before but when you make mac and cheese, do not use skim milk. Your cheese sauce will never get creamy using skim milk. Velveeta (processed cheese food) is a huge help when working on creamy cheese sauce. Trust me on this...I have had some icky cheese sauce. This recipe incorporates a Bechemel sauce and the cheese for a yummy version of an old favorite.
2 C. uncooked elbow macaroni
4 tbsp. butter
2 tbsp. all purpose flour
2 C. milk
1/4 onion, minced
salt and pepper to taste
1/4lb. processed cheese food
1/4lb. shredded Cheddar cheese
1/4lb. shredded Swiss cheese
Preheat oven to 350 degrees.
Prepare elbow macaroni according to package directions.
Meanwhile, melt the butter in a small saucepan over medium high heat. Stir in the flour until a cream colored paste forms. Then, pour in the milk and stir constantly until this comes to a hard boil, then stir for 1 more minute. Remove from heat and set aside.
When the macaroni is cooked, spread half of it into the bottom of a lightly greased 9x13 baking dish. Then layer 1/2 of the grated onion, 1/2 of the salt and pepper and 1/2 of the cheeses. Repeat this one more time and them pour the reserved white sauce over all. Top off with small pats of butter to taste.
Cover and bake at 350 degrees for 45 minutes.
2 C. uncooked elbow macaroni
4 tbsp. butter
2 tbsp. all purpose flour
2 C. milk
1/4 onion, minced
salt and pepper to taste
1/4lb. processed cheese food
1/4lb. shredded Cheddar cheese
1/4lb. shredded Swiss cheese
Preheat oven to 350 degrees.
Prepare elbow macaroni according to package directions.
Meanwhile, melt the butter in a small saucepan over medium high heat. Stir in the flour until a cream colored paste forms. Then, pour in the milk and stir constantly until this comes to a hard boil, then stir for 1 more minute. Remove from heat and set aside.
When the macaroni is cooked, spread half of it into the bottom of a lightly greased 9x13 baking dish. Then layer 1/2 of the grated onion, 1/2 of the salt and pepper and 1/2 of the cheeses. Repeat this one more time and them pour the reserved white sauce over all. Top off with small pats of butter to taste.
Cover and bake at 350 degrees for 45 minutes.
Sweet Potato Casserole
I have been wondering how I went through most of my life not liking sweet potatoes. Now I am hard pressed to find a way to fix them that I don't like. Although, I will be honest, the canned yams with butter, brown sugar and marshmallows is probably too sweet for my taste. I have fillings that are vibrating just thinking about them. This is yummy in a non diabetic coma inducing way! Enjoy!
4 C. sweet potatoes, cubed
1/2 C. white sugar
2 eggs, beaten
1/2 tsp. salt
4 tbsp. butter, softened
1/2 C. milk
1/2 tsp. vanilla
1/2 C. packed brown sugar
1/3 C. all purpose flour
3 tbsp. butter softened
1/2 C. chopped pecans
Preheat oven to 325 degrees. Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk, and vanilla. Mix until smooth. Transfer to a 9x13 baking dish.
In a medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
Bake in the preheated oven 30 minutes or until the topping is lightly browned.
4 C. sweet potatoes, cubed
1/2 C. white sugar
2 eggs, beaten
1/2 tsp. salt
4 tbsp. butter, softened
1/2 C. milk
1/2 tsp. vanilla
1/2 C. packed brown sugar
1/3 C. all purpose flour
3 tbsp. butter softened
1/2 C. chopped pecans
Preheat oven to 325 degrees. Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk, and vanilla. Mix until smooth. Transfer to a 9x13 baking dish.
In a medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
Bake in the preheated oven 30 minutes or until the topping is lightly browned.
Magic Cookie Bars
I have made these several times and they were on the list for this past Christmas but I ran out of time. We might need some of these treats before the next holiday season rolls around. Oddly enough I bought enough baking supplies to last me the whole year. I currently have 16lbs of sugar in the house and 12 or 13 bags of semi sweet morsels. Maybe I should just open my own bakery...;-)
1 1/2 C. graham cracker crumbs
1/2 C. margarine, melted
1 C. chopped walnuts (or pecans if you have them)
3/4 C. semi sweet chocolate chips
3/4 C. butterscotch chips
1 1/2 C. flaked coconut
1 1/3 C. sweetened condensed milk
Preheat oven to 350 degrees.
In a 9x13 inch pan pour in melted margarine. Sprinkle the graham cracker crumbs evenly over the margarine. Next place the chopped nuts over the crumbs and spread the chocolate and butterscotch chips over the nuts. Add the coconut over all, and pour the milk evenly over the top.
Bake 25 to 30 minutes or until lightly browned on top. Cool at least 20 minutes then cut into desired sized bars.
1 1/2 C. graham cracker crumbs
1/2 C. margarine, melted
1 C. chopped walnuts (or pecans if you have them)
3/4 C. semi sweet chocolate chips
3/4 C. butterscotch chips
1 1/2 C. flaked coconut
1 1/3 C. sweetened condensed milk
Preheat oven to 350 degrees.
In a 9x13 inch pan pour in melted margarine. Sprinkle the graham cracker crumbs evenly over the margarine. Next place the chopped nuts over the crumbs and spread the chocolate and butterscotch chips over the nuts. Add the coconut over all, and pour the milk evenly over the top.
Bake 25 to 30 minutes or until lightly browned on top. Cool at least 20 minutes then cut into desired sized bars.
Almond Shortbread Cookies
Let the planning for Christmas 2012 baking begin. Although, I may try these before Christmas to see if they make the cut.
1 C. butter
1/2 C. granulated sugar
2 tsp. almond extract
2 1/2 C sifted all purpose flour
1/3 C. granulated sugar for decoration
In a large bowl, beat butter with 1/2 C. sugar and almond extract until light and fluffy. With a wooden spoon stir in the flour until smooth and well combined. Divide dough into 2 parts. Refrigerate, covered for 2 hours.
Preheat oven to 300 degrees.
On a lightly sugared surface, roll out dough one part at a time, about 1/2 inch thick. Using a 1 1/2 inch round cookie cutter, cut out cookies. Place 1 inch apart on ungreased cookie sheet. With the end of a wooden spoon, or cookie press, make an indentation in the center of each cookie.
Bake 25 to 30 minutes, or until light golden brown around the edges. While still warm, roll in sugar. Cool completely on a wire rack.
1 C. butter
1/2 C. granulated sugar
2 tsp. almond extract
2 1/2 C sifted all purpose flour
1/3 C. granulated sugar for decoration
In a large bowl, beat butter with 1/2 C. sugar and almond extract until light and fluffy. With a wooden spoon stir in the flour until smooth and well combined. Divide dough into 2 parts. Refrigerate, covered for 2 hours.
Preheat oven to 300 degrees.
On a lightly sugared surface, roll out dough one part at a time, about 1/2 inch thick. Using a 1 1/2 inch round cookie cutter, cut out cookies. Place 1 inch apart on ungreased cookie sheet. With the end of a wooden spoon, or cookie press, make an indentation in the center of each cookie.
Bake 25 to 30 minutes, or until light golden brown around the edges. While still warm, roll in sugar. Cool completely on a wire rack.
Chicken Marsala
I plan to pick up some Marsala wine so I can make this a regular staple in our house. Wonder how I will disguise the mushrooms so that Chris doesn't notice them. LOL
1/4 C. butter, divided
2 C. sliced fresh mushrooms
1/4 C. all purpose flour
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
1/2 tsp. salt
1 1/2 lbs. boneless skinless chicken meat, cut into 12 slices
2 slices bacon, diced
1/4 C. cold water
1 tsp. cornstarch
1/2 C. dry Marsala wine
Melt 1 tbsp. butter in a medium skillet. Saute mushrooms until soft, remove from skillet and place in a small, covered bowl.
Mix flour, garlic powder, salt and pepper in a shallow dish or bowl. Dredge chicken in flour mixture. Place bacon in the same skillet and cook over low heat until cooked but not crisp. Add 2 tbsp. butter to skillet and saute coated chicken over medium heat for 2 minutes each side, adding remaining butter as needed to prevent burning.
Place chicken on a dish, cover and keep warm. In a medium bowl, slowly add water to cornstarch and mix together, then mix in wine. Pour liquid mixture into skillet, together with reserved mushrooms. Heat until mixture begins to boil and thickens. Then pour over warm chicken and serve.
1/4 C. butter, divided
2 C. sliced fresh mushrooms
1/4 C. all purpose flour
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
1/2 tsp. salt
1 1/2 lbs. boneless skinless chicken meat, cut into 12 slices
2 slices bacon, diced
1/4 C. cold water
1 tsp. cornstarch
1/2 C. dry Marsala wine
Melt 1 tbsp. butter in a medium skillet. Saute mushrooms until soft, remove from skillet and place in a small, covered bowl.
Mix flour, garlic powder, salt and pepper in a shallow dish or bowl. Dredge chicken in flour mixture. Place bacon in the same skillet and cook over low heat until cooked but not crisp. Add 2 tbsp. butter to skillet and saute coated chicken over medium heat for 2 minutes each side, adding remaining butter as needed to prevent burning.
Place chicken on a dish, cover and keep warm. In a medium bowl, slowly add water to cornstarch and mix together, then mix in wine. Pour liquid mixture into skillet, together with reserved mushrooms. Heat until mixture begins to boil and thickens. Then pour over warm chicken and serve.
Foolproof Rib Roast
Plan ahead for next year's holiday meal. Or make this for some random Sunday. It's your choice and this looks pretty easy. You might even find a rib roast on sale at the grocery store or butcher now that the holidays are over.
1 5lb. standing beef rib roast
2 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. garlic powder
All roast to stand at room temperature for at least 1 hour.
Preheat the oven to 375 degrees. Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is at the bottom. Rub the seasoning onto the roast.
Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees to reheat the roast. The internal temperature of the roast should be at least 145 degrees. Remove from the oven and let rest for 10 minutes before carving into servings.
1 5lb. standing beef rib roast
2 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. garlic powder
All roast to stand at room temperature for at least 1 hour.
Preheat the oven to 375 degrees. Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is at the bottom. Rub the seasoning onto the roast.
Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees to reheat the roast. The internal temperature of the roast should be at least 145 degrees. Remove from the oven and let rest for 10 minutes before carving into servings.
Sunday, January 1, 2012
Pork Chops Italiano
OK, I made this (or kind of an ad-libbed version of this) a couple of weeks ago. Chris was flying in from AZ and I wanted something thrown in the crockpot. I wound up not having mushrooms or peppers in the house so I just threw in the other ingredients and cooked it in the crockpot and served it with spaghetti. Chris loved it. I hope it likes it when I make it the way the recipe is actually written. Time will tell.
1 tsp. olive oil
2 C. sliced mushrooms (I may go light here, Chris is not a huge fan of mushrooms)
2 tbsp. olive oil
6 (3/4 inch thick) pork loin chops
2 cloves garlic, crushed
1 C. chopped onion
1 14.5oz. can diced Italian tomatoes, undrained
1 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 C. water, if necessary
1 large green pepper, cut into 6 slices
Heat 1 tsp. olive oil in a skillet over medium heat. Stir in mushrooms, cook and stir until mushrooms are tender, 5 to 7 minutes. Transfer the mushrooms to a bowl and set aside.
Heat the remaining 2 tbsp. olive oil in the skillet over medium heat. Add the pork chops, browning on both sides., 7 to 10 minutes. Place the pork chops on a plate, then drain all but 1 tbsp. of drippings from the skillet. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
Pour in the tomatoes, then season with basil, oregano, salt and pepper. Transfer pork chops back to the skillet; cover and simmer until the pork chops are tender and no longer pink in the center, about 45 minutes. Stir in some water if the mixture becomes too dry. Place the bell pepper on top of the pork, then add the reserved mushrooms. Continue to simmer until the bell pepper is tender; 5 to 10 minutes.
1 tsp. olive oil
2 C. sliced mushrooms (I may go light here, Chris is not a huge fan of mushrooms)
2 tbsp. olive oil
6 (3/4 inch thick) pork loin chops
2 cloves garlic, crushed
1 C. chopped onion
1 14.5oz. can diced Italian tomatoes, undrained
1 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 C. water, if necessary
1 large green pepper, cut into 6 slices
Heat 1 tsp. olive oil in a skillet over medium heat. Stir in mushrooms, cook and stir until mushrooms are tender, 5 to 7 minutes. Transfer the mushrooms to a bowl and set aside.
Heat the remaining 2 tbsp. olive oil in the skillet over medium heat. Add the pork chops, browning on both sides., 7 to 10 minutes. Place the pork chops on a plate, then drain all but 1 tbsp. of drippings from the skillet. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
Pour in the tomatoes, then season with basil, oregano, salt and pepper. Transfer pork chops back to the skillet; cover and simmer until the pork chops are tender and no longer pink in the center, about 45 minutes. Stir in some water if the mixture becomes too dry. Place the bell pepper on top of the pork, then add the reserved mushrooms. Continue to simmer until the bell pepper is tender; 5 to 10 minutes.
Jam Kolaches
I don't think I have ever met a person that doesn't like kolaches...even if they are spelled kolackys. I haven't made them in eons and worked through my recipes and didn't find the one I used in the past so I did some research and came up with this one. My own person preference would be to only have apricot ones. Now I have nothing against raspberry or cherry but I am NOT a fan of prune so you probably won't ever get a prune one from me. Sorry prune lovers!
1/2 C. butter, softened
3oz. cream cheese, softened
1 1/4 C. all purpose flour
1/4 C. jam of your choice
1/4 C sifted confectioners' sugar
Beat butter and cream cheese in mixer bowl until light and fluffy. Add flour gradually, beating well after each addition.
Roll dough to 1/8 inch thickness on a lightly floured surface. Cut into 2 inch circles. Spoon 1/4 tsp. jam into center of each circle. Fold opposite ends together; slightly overlapping edges and pinch.
Place 2 inches apart on greased cookie sheets. Bake at 375 degrees for 15 minutes. Remove to wire rack to cool. Sprinkle with confectioners' sugar.
1/2 C. butter, softened
3oz. cream cheese, softened
1 1/4 C. all purpose flour
1/4 C. jam of your choice
1/4 C sifted confectioners' sugar
Beat butter and cream cheese in mixer bowl until light and fluffy. Add flour gradually, beating well after each addition.
Roll dough to 1/8 inch thickness on a lightly floured surface. Cut into 2 inch circles. Spoon 1/4 tsp. jam into center of each circle. Fold opposite ends together; slightly overlapping edges and pinch.
Place 2 inches apart on greased cookie sheets. Bake at 375 degrees for 15 minutes. Remove to wire rack to cool. Sprinkle with confectioners' sugar.
Pomegranate Chipotle Pulled Pork
I had some friends over the other night for dinner. I made pulled pork sandwiches using the Pomegranate Chipotle Grilling Sauce from Tastefully Simple and added some Jack Daniels Honey Barbecue sauce and water to the mixture. The whole mixture was just a shade over a cup. I placed a 3lb pork loin roast in the crockpot and poured the sauce mixture over the roast. I cooked it on low for 8 hours (6 hours on high). The roast actually got a crush because there wasn't too much liquid. My guests ate the sandwiches without additional barbecue sauce; the meat didn't really need it!
Always be sure to reserve your cooking liquid. I use it to re-warm the meat as I cooked it ahead of the dinner party. Warm the liquid on the stove top until boiling. Pour it over shredded meat in a baking pan and put it in a warm oven (300 degrees or so) for about 40 minutes to heat meat through. Serve on soft rolls.
Always be sure to reserve your cooking liquid. I use it to re-warm the meat as I cooked it ahead of the dinner party. Warm the liquid on the stove top until boiling. Pour it over shredded meat in a baking pan and put it in a warm oven (300 degrees or so) for about 40 minutes to heat meat through. Serve on soft rolls.
Caprese Party Picks
One of my coworkers made caprese salad for our Christmas potluck a couple of weeks ago and the flavors were so vibrant, it tasted like summertime. I wanted to do a finger food for New Years in the same theme. So, I went to the Poot...Caputos for those who aren't local or listen to stories about "the boy". Tomatoes don't really have great flavor this time of year but I was hoping to get lucky.
I used grape tomatoes, fresh basil, and fresh mozzarella (orrichette shaped). I used party picks bought at Party City that are about 3 inches long with little plastic streamer type things on the top but any party picks will do. Cheese, basil, tomato, basil, cheese, basil, tomato is how I threaded each pick. You can eat them plain or drizzle with some balsamic.
I was pleased with the flavor considering it is the middle of winter...can't wait to see how they taste during summer!
I used grape tomatoes, fresh basil, and fresh mozzarella (orrichette shaped). I used party picks bought at Party City that are about 3 inches long with little plastic streamer type things on the top but any party picks will do. Cheese, basil, tomato, basil, cheese, basil, tomato is how I threaded each pick. You can eat them plain or drizzle with some balsamic.
I was pleased with the flavor considering it is the middle of winter...can't wait to see how they taste during summer!
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