I am crediting this recipe to Michael Nischan and I found it in Eating Well Magazine. I see this as a side at an upcoming family meal...it might be too far from the norm for Christmas Day but maybe New Years..we'll see.
1/4 C. white wine vinegar
1/4 C extra virgin olive oil
1 tsp. honey
1/2 tsp. sea salt
1/4 tsp. freshly ground pepper
3 medium stalks celery, diced (1/4 inch)
2 medium carrots, diced (1/4 inch)
1 large red bell pepper, diced (1/4 inch)
1 medium apple, peeled and diced
1/2 large cucumber, peeled, seeded and diced
1 C. sliced radicchio
1 C. sliced arugula, stems removed
1 C. thinly sliced napa, Savoy or other soft cabbage
1 C. crumbled goat cheese
1/2 C. toasted slivered almonds
Whisk vinegar, oil, honey, salt and pepper in a large salad bowl until well combined.
Add celery, carrots, and bell pepper to the vinaigrette. Let marinate for at least 10 minutes or up to 1 hour.
Add apple, cucumber, radicchio, arugula, and cabbage to the bowl; toss to coat. Add goat cheese and almonds and toss to combine.
Thursday, December 15, 2011
Mocha Almond Buttercream
OK, I was tasked to make a cake for my family's December birthday party the other day. I knew we would be having my Mom's world famous angel food cake with chocolate pudding and chocolate whipped cream frosting, and several other desserts. I am not a huge fan of chocolate cake. I know that makes me some sort of freak but it's true. After a big meal, a piece of chocolate cake sits in my stomach like a brick. So, I started with a French vanilla box cake. I think it was Aunt Betty's (read Crocker) recipe. I baked it in a 9x13 pan.
When it came time to frost the cake I kind of threw this together. I poured about 2 C. of powdered sugar in a medium bowl. Then I melted a half a bag of semi sweet morsels in the microwave with 3 tbsp of butter. I added the melted mixture to the powdered sugar along with a tsp. each of vanilla and almond extracts. I started my hand mixer on low and then turned it up to medium adding half and half until I reached the desired thickness. If you add too much half and half just add more powdered sugar.
PS--It got rave reviews at the party!
When it came time to frost the cake I kind of threw this together. I poured about 2 C. of powdered sugar in a medium bowl. Then I melted a half a bag of semi sweet morsels in the microwave with 3 tbsp of butter. I added the melted mixture to the powdered sugar along with a tsp. each of vanilla and almond extracts. I started my hand mixer on low and then turned it up to medium adding half and half until I reached the desired thickness. If you add too much half and half just add more powdered sugar.
PS--It got rave reviews at the party!
Monday, December 12, 2011
Zesty Chicken Tortellini Soup
I found this in my Taste of Home for Dec 2011. I made it for my mother in law yesterday. I think I will half the onion soup mix next time. I thought it was a little bit salty. The mix of chicken and beef broth was yummy though.
4 C. reduced sodium chicken broth
4 C. reduced sodium beef broth
6 boneless skinless chicken thighs (I used 3 large breasts, I am not a fan of dark meat)
4 medium carrots, sliced
2 celery ribs. sliced
1 small onion, chopped
1 envelope reduced sodium onion soup mix
1 1/2 tsp. dried parsley flakes
1/2 tsp. garlic powder
1/2 tsp. crushed red pepper flakes
1/2 tsp. poultry seasoning
1/2 tsp. pepper
2 1/2 C. frozen cheese tortellini
In a Dutch oven, bring the broths to a boil; reduce heat. Add chicken and poach, uncovered for 25-30 minutes or until a meat thermometer reads 170 degrees. Remove chicken and cool slightly.
Add carrots, celery, onion, soup mix, parsley, and seasonings to broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
Cool soup. Meanwhile, shred chicken and add it and the tortellini to the soup.
The finished product
This soup can be frozen for up to 3 months. To use frozen soup: Thaw in the refrigerator overnight. Place in a saucepan and bring to a boil. Reduce heat; cook uncovered for 5-10 minutes or until heated through and the tortellini are tender.
4 C. reduced sodium chicken broth
4 C. reduced sodium beef broth
6 boneless skinless chicken thighs (I used 3 large breasts, I am not a fan of dark meat)
4 medium carrots, sliced
2 celery ribs. sliced
1 small onion, chopped
1 envelope reduced sodium onion soup mix
1 1/2 tsp. dried parsley flakes
1/2 tsp. garlic powder
1/2 tsp. crushed red pepper flakes
1/2 tsp. poultry seasoning
1/2 tsp. pepper
2 1/2 C. frozen cheese tortellini
In a Dutch oven, bring the broths to a boil; reduce heat. Add chicken and poach, uncovered for 25-30 minutes or until a meat thermometer reads 170 degrees. Remove chicken and cool slightly.
Add carrots, celery, onion, soup mix, parsley, and seasonings to broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
Cool soup. Meanwhile, shred chicken and add it and the tortellini to the soup.
The finished product
This soup can be frozen for up to 3 months. To use frozen soup: Thaw in the refrigerator overnight. Place in a saucepan and bring to a boil. Reduce heat; cook uncovered for 5-10 minutes or until heated through and the tortellini are tender.
Thursday, December 8, 2011
Saltine Toffee Bark
I have tried this at some church functions. Our pastor's Mom makes it and it is amazing. I am going to have to hide it once I make it or I will eat the whole container myself! Salt and sweet is the BOMB!
40 saltines
1 C. butter, cubed
3/4 C. sugar
2 C. semi sweet chocolate chips
1 pkg. (8oz) milk chocolate English toffee bits
Line a 15"x10"x1" baking pan with heavy duty foil. Arrange saltines in a single layer on foil; set aside.
In a large heavy saucepan, over medium heat, melt butter. Stir in sugar. Bring to a boil, cook and stir for 1-2 minutes or until sugar is dissolved. Pour evenly over crackers. Bake at 350 degrees for 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with toffee bits. Cool.
Cover and refigerate for 1 hour or until set. Break into pieces. Store in an airtight container.
40 saltines
1 C. butter, cubed
3/4 C. sugar
2 C. semi sweet chocolate chips
1 pkg. (8oz) milk chocolate English toffee bits
Line a 15"x10"x1" baking pan with heavy duty foil. Arrange saltines in a single layer on foil; set aside.
In a large heavy saucepan, over medium heat, melt butter. Stir in sugar. Bring to a boil, cook and stir for 1-2 minutes or until sugar is dissolved. Pour evenly over crackers. Bake at 350 degrees for 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with toffee bits. Cool.
Cover and refigerate for 1 hour or until set. Break into pieces. Store in an airtight container.
Amaretto Cream Truffles
Hmmm, I see a new truffle recipe to try. Let's hope it's not near 60 on New Years so the chocolate will set up. It could be 60 the next day though. Once the chocolate sets up it could be summertime for all I care! We'll try these out and report back.
5oz. semisweet chocolate, chopped
4oz. milk chocolate, chopped
1/3 C. heavy cream
2 tbsp. Amaretto
1 tsp. vanilla
2 tbsp. sugar
2 tbsp. baking cocoa
Assorted sprinkles
Place chocolates in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolates, whisk until smooth. Stir in Amaretto and vanilla. Cool to room temperature, stirring occasionally. Cover and refrigerate for 1 1/2 hours or until easy to handle.
In a small bowl, combine sugar and cocoa. Shape chocolate mixture into 1 inch balls, roll in cocoa mixture or if desired, assorted sprinkles. Store in an airtight container in the refrigerator.
5oz. semisweet chocolate, chopped
4oz. milk chocolate, chopped
1/3 C. heavy cream
2 tbsp. Amaretto
1 tsp. vanilla
2 tbsp. sugar
2 tbsp. baking cocoa
Assorted sprinkles
Place chocolates in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolates, whisk until smooth. Stir in Amaretto and vanilla. Cool to room temperature, stirring occasionally. Cover and refrigerate for 1 1/2 hours or until easy to handle.
In a small bowl, combine sugar and cocoa. Shape chocolate mixture into 1 inch balls, roll in cocoa mixture or if desired, assorted sprinkles. Store in an airtight container in the refrigerator.
Chocolate Crackle Cookies
This is not the first crackle cookie I have posted here but I guarantee it's the spiciest! Is spiciest even a word? Try these cookies, I'll call Mr. Webster.
12oz. semi sweet baking chocolate, divided
3/4 C. flour
2 tsp. cinnamon
1 tsp. ancho chile pepper (or cayenne)
1/2 tsp baking powder
1/4 tsp. salt
1/4 C. butter, softened
1/2 C. granulated sugar
1/4 C. firmly packed brown sugar
2 eggs, slightly beaten
2 tsp. vanilla
Melt 8oz. of the chocolate as directed on the package. Set aside. Coarsely chop the remaining 4oz. of chocolate. Mix flour, cinnamon, chile pepper, baking powder, and salt in a small bowl.
Beat butter and sugars in a large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla, mix well. Add melted chocolate, beat until well blended. Gradually beat in flour mixture on low speed until well mixed. Stir in chopped chocolate. Drop dough by rounded tablespoons 1 1/2 inches apart on parchment paper lined baking sheets.
Bake in a preheated 375 degree oven about 10 minutes or just until cookies are set and slightly cracked on top. Transfer cookies on parchment paper to wire rack, cool completely.
12oz. semi sweet baking chocolate, divided
3/4 C. flour
2 tsp. cinnamon
1 tsp. ancho chile pepper (or cayenne)
1/2 tsp baking powder
1/4 tsp. salt
1/4 C. butter, softened
1/2 C. granulated sugar
1/4 C. firmly packed brown sugar
2 eggs, slightly beaten
2 tsp. vanilla
Melt 8oz. of the chocolate as directed on the package. Set aside. Coarsely chop the remaining 4oz. of chocolate. Mix flour, cinnamon, chile pepper, baking powder, and salt in a small bowl.
Beat butter and sugars in a large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla, mix well. Add melted chocolate, beat until well blended. Gradually beat in flour mixture on low speed until well mixed. Stir in chopped chocolate. Drop dough by rounded tablespoons 1 1/2 inches apart on parchment paper lined baking sheets.
Bake in a preheated 375 degree oven about 10 minutes or just until cookies are set and slightly cracked on top. Transfer cookies on parchment paper to wire rack, cool completely.
Friday, December 2, 2011
Beef Vegetable Soup
OK, I am making this as I go and decided to actual "post in progress" so to speak. I wanted something hearty and savory...we're supposed to have some of the coldest weather of the season early next week so I will need to eat something to battle that. No worries, it's not going to be below zero or anything...but it's been pretty mild here so far (knocking wood furiously) and believe me when I tell you that I am not complaining. I love that it was still warm enough last night to walk the beagle without feeling like Nanook of the North!
I am making a HUGE pot of this because I am going to send some to my mother in law so I have done the following so far.
I have browned 2lbs of London broil in grapeseed oil. I cubed the meat before throwing it in the pan and seasoned it with granulated garlic, onion powder, salt and Chicago Steak Seasoning from Penzey's. Once all of the meat was browned, I added about a half a cup of red wine and simmered the meat for an hour; giving the meat a chance to get a little tender and the alcohol to cook off.
Then I came back to the pot and added a 14oz. can of petite diced tomatoes, about a cup of diced celery, a 14oz. can of kidney beans I had drained and rinsed well, and 4 large carrots, peeled and sliced into coins. I had 6 medium Yukon gold potatoes that I peeled and cut into a large dice before tossing them into the pot. I then turned up the heat to medium and let the pot come to a vigorous boil. After about 10 minutes, I checked to make sure the potato pieces were tender. The I added a small zucchini peeled and slice in half lengthwise then cut into half circles, about 4oz. of white mushrooms sliced and an 8oz. back of frozen mixed veggies; pick your poison on this. My bag has carrots, green beans and corn in it. I don't do lima beans so you won't find them in my soup.
The pot is currently simmering on low and it will be done in about 10 minutes. Along the way I have added salt and pepper, some dried thyme and some parsley flakes.
I am making a HUGE pot of this because I am going to send some to my mother in law so I have done the following so far.
I have browned 2lbs of London broil in grapeseed oil. I cubed the meat before throwing it in the pan and seasoned it with granulated garlic, onion powder, salt and Chicago Steak Seasoning from Penzey's. Once all of the meat was browned, I added about a half a cup of red wine and simmered the meat for an hour; giving the meat a chance to get a little tender and the alcohol to cook off.
Then I came back to the pot and added a 14oz. can of petite diced tomatoes, about a cup of diced celery, a 14oz. can of kidney beans I had drained and rinsed well, and 4 large carrots, peeled and sliced into coins. I had 6 medium Yukon gold potatoes that I peeled and cut into a large dice before tossing them into the pot. I then turned up the heat to medium and let the pot come to a vigorous boil. After about 10 minutes, I checked to make sure the potato pieces were tender. The I added a small zucchini peeled and slice in half lengthwise then cut into half circles, about 4oz. of white mushrooms sliced and an 8oz. back of frozen mixed veggies; pick your poison on this. My bag has carrots, green beans and corn in it. I don't do lima beans so you won't find them in my soup.
The pot is currently simmering on low and it will be done in about 10 minutes. Along the way I have added salt and pepper, some dried thyme and some parsley flakes.
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