I make mini loaves for my co-workers at Christmas time. This would be a lovely addition to my repertoire. If you ever want to invest in your baking habit; buy mini loaf pans. I have several. Also, I should probably invest in a large bottle of Amaretto...I buy the airplane sized bottles for my baking and the clerks at the liquor store eye me as if I have a drinking problem. ;-)
4 eggs
1 C. sugar
1/2 C. water
1/2 C. Amaretto
1/2 C. canola oil
1/4 C. butter, melted
2 C. all purpose flour
3 tsp. baking powder
1 tsp. salt
3/4 C. sliced almonds
Glaze:
1/2 C. sugar
1/2 C. water
1/4 C. butter, cubed
1/4 C. Amaretto
Preheat oven to 325 degrees. Grease and flour 4 mini loaf pans.
In a large bowl, beat eggs, sugar, water, Amaretto, oil and melted butter until well blended. In another bowl, whisk the flour, baking powder and salt; gradually beat into egg mixture. Stir in the almonds.
Transfer to prepared pans. Bake 35 to 40 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Meanwhile, for glaze, combine sugar, water and butter in small saucepan; bring to a boi. Cook and stir 3 mintues. Remove from heat; stir in Amaretto.
Remove cakes from oven; cool in pans or on a wire rack 5 minutes. Pour glaze over cakes while in pans; let stand until the glaze is absorbed, about 30 minutes. Remove cakes from pans. Store cooled cakes, covered in the refrigerator.
Per serving: 217 calories, 11g. fat, 45mg. cholesterol, 188mg. sodium, 24g. carbs. 1g. fiber, 3 g. protein
Sunday, August 30, 2015
Caprese Chicken
I found this recipe in the 2015 edition of Taste of Home's Annual Recipes. I might leave the salad dressing out of this recipe and just season the chicken with salt and pepper. When tomatoes are in season and you have fresh mozzarella; you don't need to overdo the flavor on the chicken.
2/3 C. Italian salad dressing
2 tsp. chicken seasoning
2 tsp. Italian seasoning
4 boneless skinless chicken breasts
2 tbsp. canola oil
1/2lb. fresh mozzarella cut into 4 slices
2 medium tomatoes, sliced
1 tbsp. balsamic vinegar or balsamic glaze
Torn fresh basil leaves
In a large resealable plastic bag, combine the Italian salad dressing, chicken seasoning and Italian seasoning. Add to chicken; seal the bag and turn to coat. Refrigerate 4-6 hours. Drain the chicken and discard the marinade. Preheat oven to 450 degrees. In an ovenproof skillet, heat the oil over medium high heat, brown the chicken on both ides. Transfer the skillet to the oven; bake 15 to 18 minutes or until a thermometer reads 165 degrees.
Top the chicken with cheese and tomato. Bake 3-5 minutes or until the cheese is melted. Drizzle with vinegar and top with basil.
2/3 C. Italian salad dressing
2 tsp. chicken seasoning
2 tsp. Italian seasoning
4 boneless skinless chicken breasts
2 tbsp. canola oil
1/2lb. fresh mozzarella cut into 4 slices
2 medium tomatoes, sliced
1 tbsp. balsamic vinegar or balsamic glaze
Torn fresh basil leaves
In a large resealable plastic bag, combine the Italian salad dressing, chicken seasoning and Italian seasoning. Add to chicken; seal the bag and turn to coat. Refrigerate 4-6 hours. Drain the chicken and discard the marinade. Preheat oven to 450 degrees. In an ovenproof skillet, heat the oil over medium high heat, brown the chicken on both ides. Transfer the skillet to the oven; bake 15 to 18 minutes or until a thermometer reads 165 degrees.
Top the chicken with cheese and tomato. Bake 3-5 minutes or until the cheese is melted. Drizzle with vinegar and top with basil.
Lemon Chicken and Rice Soup
This is another recipe from Taste of Home's 2015 Annual Recipes. It will be soup season soon and this will be a great addition to my winter lineup. It's kind of a spin on Greek lemon and chicken soup..which we call Holy Moley soup in my house; but it's really called Avgolemeno. It's a crock pot recipe so I can toss this together and have dinner ready when I get home from work. The brown rice adds a ton of protein.
2 tbsp. olive oil
2lbs. boneless skinless chicken breasts, cut into 1/2 inch pieces
5 14.5oz. cans reduced sodium chicken broth
8 C. coarsely chopped Swiss chard, kale or spinach
2 large carrots, finely chopepd
1 small onion, chopped
1 medium lemon, halved and thinly sliced
1/4 C. lemon juice
4 tsp. grated lemon peel
1/2 tsp. pepper
4 C. cooked brown rice
In a large skillet, heat 1 tbsp. oil over medium high heat. Add half of the chicken; cook and stir until browned. Transfer to a 6 quart crock pot. Repeat with the remaining oil and chicken.
Stir the chicken broth, vegetables, lemon slices, lemon juice, peel and pepper into chicken. Cook covered, on low for 4-5 hours or until chicken is tender. Stir in rice; heat through.
2 tbsp. olive oil
2lbs. boneless skinless chicken breasts, cut into 1/2 inch pieces
5 14.5oz. cans reduced sodium chicken broth
8 C. coarsely chopped Swiss chard, kale or spinach
2 large carrots, finely chopepd
1 small onion, chopped
1 medium lemon, halved and thinly sliced
1/4 C. lemon juice
4 tsp. grated lemon peel
1/2 tsp. pepper
4 C. cooked brown rice
In a large skillet, heat 1 tbsp. oil over medium high heat. Add half of the chicken; cook and stir until browned. Transfer to a 6 quart crock pot. Repeat with the remaining oil and chicken.
Stir the chicken broth, vegetables, lemon slices, lemon juice, peel and pepper into chicken. Cook covered, on low for 4-5 hours or until chicken is tender. Stir in rice; heat through.
Crab Rangoon Cheese Ball
I may try and make this for the Labor Day party next week at my sister's if it cools off. I love crab rangoon. It was a favorite of my mother in law as well. I found this in Taste of Home's 2015 Annual Recipe book. It looks yummy!
1 8oz. pkg. reduced fat cream cheese--I may use regular cream cheese here...sometimes full fat just tastes better!
1 C. reduced fat cheddar cheese
1 garlic clove, minced
1 tsp. Worcestershire sauce
1 6oz. can crab meat, drained or 6oz. imitation crab meat, chopped
3 tbsp. minced fresh chives
24 wonton wrappers
Cooking spray
1 tsp. sesame seeds
1/2 tsp. salt
1/4 tsp. pepper
In a large bowl, beat the cream cheese, cheddar cheese, garlic and Worcestershire sauce until blended. Stir in crab. Shape mixture into a ball; coat with chives. Wrap in plastic wrap; refrigerate at least one hour.
Preheat oven to 350 degrees. Cut wonton wrappers diagonally in half; arrange in a single layer on ungreased baking sheets. Spritz with cooking spray; sprinkle with seeds, salt and pepper. Bake 5-7 minutes or until golden brown. Remove from the pans to wire racks to cool. Serve with cheese ball.
Per serving: 116 calories, 6g. fat, 26mg. cholesterol, 286mg. sodium, 8g. carbs, trace fiber, 7g. protein.
1 8oz. pkg. reduced fat cream cheese--I may use regular cream cheese here...sometimes full fat just tastes better!
1 C. reduced fat cheddar cheese
1 garlic clove, minced
1 tsp. Worcestershire sauce
1 6oz. can crab meat, drained or 6oz. imitation crab meat, chopped
3 tbsp. minced fresh chives
24 wonton wrappers
Cooking spray
1 tsp. sesame seeds
1/2 tsp. salt
1/4 tsp. pepper
In a large bowl, beat the cream cheese, cheddar cheese, garlic and Worcestershire sauce until blended. Stir in crab. Shape mixture into a ball; coat with chives. Wrap in plastic wrap; refrigerate at least one hour.
Preheat oven to 350 degrees. Cut wonton wrappers diagonally in half; arrange in a single layer on ungreased baking sheets. Spritz with cooking spray; sprinkle with seeds, salt and pepper. Bake 5-7 minutes or until golden brown. Remove from the pans to wire racks to cool. Serve with cheese ball.
Per serving: 116 calories, 6g. fat, 26mg. cholesterol, 286mg. sodium, 8g. carbs, trace fiber, 7g. protein.
Monday, August 24, 2015
Italian Harvest Chopped Chicken Salad
The photo of this salad in the Fall 2015 issue of Kraft Food and Family shows a salad similar to the Chicken Chopped Salad you get at Portillo's. Pasta in a lettuce salad might seem weird but trust me, it's yummy!
4 C. tightly packed romaine lettuce
2 C. tightly packed chopped radicchio
2 C. chopped cooked chicken
1 C. ditalini pasta, cooked, cooled
8 slices salami, chopped
4oz. Asiago cheese, chopped
3/4 C. Italian dressing
Combine ingredients and serve OR refrigerate up to 2 hours before serving.
4 C. tightly packed romaine lettuce
2 C. tightly packed chopped radicchio
2 C. chopped cooked chicken
1 C. ditalini pasta, cooked, cooled
8 slices salami, chopped
4oz. Asiago cheese, chopped
3/4 C. Italian dressing
Combine ingredients and serve OR refrigerate up to 2 hours before serving.
Sunday, August 23, 2015
Cuban Style Burrito
Another recipe from Kraft Food and Family Fall 2015 issue. If you like a Cuban sandwich, you will like this burrito. I may try this for dinner this week. Promise to report back!
1 8 inch flour tortilla
1 tsp. Grey Poupon Dijon mustard
2 slices honey ham
1/2 C. chopped cooked pork
1 kosher dill pickle, sliced
Spread tortilla with mustard; top with remaining ingredients. Fold in opposite sides of the tortilla, then roll up burrito style.
Place seam side down, in nonstick skillet; cook on medium heat 3 minutes on each side until golden brown on both sides.
1 8 inch flour tortilla
1 tsp. Grey Poupon Dijon mustard
2 slices honey ham
1/2 C. chopped cooked pork
1 kosher dill pickle, sliced
Spread tortilla with mustard; top with remaining ingredients. Fold in opposite sides of the tortilla, then roll up burrito style.
Place seam side down, in nonstick skillet; cook on medium heat 3 minutes on each side until golden brown on both sides.
Bacon and Mushroom Risotto
I have made risotto once or twice. This is a quick and easy recipe that I found in the Fall 2015 Kraft Food and Family. Everything is better with bacon. LOL
4 C. fat free reduced sodium chicken broth
1 C. water
4 slices bacon
1/2lb. mixed fresh mushrooms
1/2 C. finely chopped red onions
1 1/2 C. Arborio rice, uncooked
1/2 C. dry white wine
2 tbsp. butter
1 1/2 C. shredded Parmesan cheese
1/4 C. coarsely chopped Italian parsley
Bring broth and water just to a boil in a saucepan. Keep warm on low heat. Cook bacon in large saucepan until crisp. Remove bacon from pan; drain on paper towels. Discard all but 2 tbsp. drippings.
Return 1 tbsp. drippings to pan. Add mushrooms and onions; cook on medium heat 4 minutes or until tender, stirring frequently. Remove from pan and set aside.
Add remaining bacon drippings and rice to pan; cook and stir 1 minute.
Stir in 1 C. hot broth; bring just to simmer. Cook 5 minutes or until most of the broth is absorbed, stirring occasionally. Repeat, adding remaining broth, then wine, 1/2 cup at a time, until tice is tender...this will take about 30 minutes.
Remove saucepan from heat. Add butter, stir until melted. Crumble bacon. Add half to rice mixture along with the cheese, parsley and mushroom mixture; stir. Sprinkle with remaining bacon.
4 C. fat free reduced sodium chicken broth
1 C. water
4 slices bacon
1/2lb. mixed fresh mushrooms
1/2 C. finely chopped red onions
1 1/2 C. Arborio rice, uncooked
1/2 C. dry white wine
2 tbsp. butter
1 1/2 C. shredded Parmesan cheese
1/4 C. coarsely chopped Italian parsley
Bring broth and water just to a boil in a saucepan. Keep warm on low heat. Cook bacon in large saucepan until crisp. Remove bacon from pan; drain on paper towels. Discard all but 2 tbsp. drippings.
Return 1 tbsp. drippings to pan. Add mushrooms and onions; cook on medium heat 4 minutes or until tender, stirring frequently. Remove from pan and set aside.
Add remaining bacon drippings and rice to pan; cook and stir 1 minute.
Stir in 1 C. hot broth; bring just to simmer. Cook 5 minutes or until most of the broth is absorbed, stirring occasionally. Repeat, adding remaining broth, then wine, 1/2 cup at a time, until tice is tender...this will take about 30 minutes.
Remove saucepan from heat. Add butter, stir until melted. Crumble bacon. Add half to rice mixture along with the cheese, parsley and mushroom mixture; stir. Sprinkle with remaining bacon.
Saturday, August 15, 2015
Berry Slaw
This is another recipe from Taste of Home's Salad and Sandwich book. I can see this making an appearance at an upcoming party. You could probably add raspberries as well.
1/4 C. cider vinegar
1/4 C. unsweetened Apple or cranberry juice
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. white pepper
6 C. shredded cabbage
1 1/2 C. sliced fresh strawberries
1/2 C. dried cranberries
In a large bowl, combine the vinegar, apple juice, sugar, salt and pepper; add cabbage. Toss gently to coat. Cover and refrigerate for at least 8 hours or overnight, stirring occasionally. Before serving, stir in strawberries and cranberries.
1/4 C. cider vinegar
1/4 C. unsweetened Apple or cranberry juice
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. white pepper
6 C. shredded cabbage
1 1/2 C. sliced fresh strawberries
1/2 C. dried cranberries
In a large bowl, combine the vinegar, apple juice, sugar, salt and pepper; add cabbage. Toss gently to coat. Cover and refrigerate for at least 8 hours or overnight, stirring occasionally. Before serving, stir in strawberries and cranberries.
Spinach Salad with Flank Steak
I found this in Taste of Home's Salads and Sandwiches book. It looks fantastic. Flank steak is fairly expensive but it will be worth it if wee figure out we have a winner.
4 beef flank steaks, about 1lb. each
1 16 oz. bottle Italian dressing, divided
1 1/4 C. Uncooked wild rice
2 6oz packages fresh baby spinach
1/2 pound fresh mushrooms, sliced
1 pint grape tomatoes, halved
1 2.5oz. slivered almonds, toasted
1 large red onion, thinly sliced
Place steaks in a gallon size resealable plastic bag; add 3/4 C. salad dressing. Seal bag and turn to coat. Refrigerate steak overnight. Prepare rice according to package directions. In a bowl, combine rice and 1/2 C. salad dressing. Cover and refrigerate overnight .
Drain and discard marinade from steaks, grill steaks, uncovered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness. Let stand for 10 minutes. Thinly slice steaks against the grain; cool to room temperature.
To serve, arrange spinach on a large platter. Top with rice, mushrooms, onion, tomatoes and steak. Sprinkle with almonds; drizzle with remaining dressing.
4 beef flank steaks, about 1lb. each
1 16 oz. bottle Italian dressing, divided
1 1/4 C. Uncooked wild rice
2 6oz packages fresh baby spinach
1/2 pound fresh mushrooms, sliced
1 pint grape tomatoes, halved
1 2.5oz. slivered almonds, toasted
1 large red onion, thinly sliced
Place steaks in a gallon size resealable plastic bag; add 3/4 C. salad dressing. Seal bag and turn to coat. Refrigerate steak overnight. Prepare rice according to package directions. In a bowl, combine rice and 1/2 C. salad dressing. Cover and refrigerate overnight .
Drain and discard marinade from steaks, grill steaks, uncovered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness. Let stand for 10 minutes. Thinly slice steaks against the grain; cool to room temperature.
To serve, arrange spinach on a large platter. Top with rice, mushrooms, onion, tomatoes and steak. Sprinkle with almonds; drizzle with remaining dressing.
Monday, August 3, 2015
Grilled Margherita Sandwiches
Well, it's that time of year, tomatoes are starting to come fast and furious from Mom's garden. I think this will be yummy.
1/4 C. lower sodium marinara
8 slices whole grain bread
4oz. fresh mozzarella, thinly sliced
1 large tomato, cut into 8 thin slices
1/2 tsp. freshly ground black pepper
1/4 tsp. kosher salt
12 large basil leaves
Cooking spray
1 tbsp. olive oil, divded
Spread 1 tbsp. marinara over 1 side of each of 4 bread slices. Top evenly with cheese and tomato. Sprinkly tomatoes evenly with pepper and salt. Top tomatoes with basil and remaining bread slices. Lightly coat sandwiches with cooking spray.
Heat a large skillet over medium low heat. Add 1 1/2 tsp. oil to pan; swirl to coat. Add sandwiches to pan; cook 2 1/2 minutes or until browned. Brush tops evenly with remaining oil. Turn sandwiches over; cook 2 minutes or until browned. Serve immediately.
1/4 C. lower sodium marinara
8 slices whole grain bread
4oz. fresh mozzarella, thinly sliced
1 large tomato, cut into 8 thin slices
1/2 tsp. freshly ground black pepper
1/4 tsp. kosher salt
12 large basil leaves
Cooking spray
1 tbsp. olive oil, divded
Spread 1 tbsp. marinara over 1 side of each of 4 bread slices. Top evenly with cheese and tomato. Sprinkly tomatoes evenly with pepper and salt. Top tomatoes with basil and remaining bread slices. Lightly coat sandwiches with cooking spray.
Heat a large skillet over medium low heat. Add 1 1/2 tsp. oil to pan; swirl to coat. Add sandwiches to pan; cook 2 1/2 minutes or until browned. Brush tops evenly with remaining oil. Turn sandwiches over; cook 2 minutes or until browned. Serve immediately.
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