Wednesday, December 15, 2010

Apple Stuffed Chicken

What's for dinner tonight? That is always the question set before me everyday. To try something new, I thought I would try to stuff some chicken breasts. This is perfect for a cold winter dinner. Serve it with rice or mashed cauliflower and peas! DELISH!

2 skinless, boneless chicken breasts1/2 cup chopped apple2 tablespoons shredded Cheddar cheese1 tablespoon Italian-style dried bread crumbs1 tablespoon butter1/2 cup dry white wine1/2 cup water1 tablespoon water1 1/2 teaspoons cornstarch

Combine apple, cheese, and bread crumbs. Set aside.

Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.

Melt butter or margarine in a large skillet over medium heat. Brown stuffed chicken breasts. Add wine and water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.

Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan.  Add more water if needed.

 Cook and stir until thickened. Pour gravy over chicken.

Enjoy!!

Monday, November 29, 2010

Chocolate Cupcakes with Peanut Butter Buttercream Frosting

Chocolate and peanut butter. Can't have a better combo than that! I made these for my 4 year old's cowboy birthday party, and the cupcakes just flew off the cupcake tree! Fluffy icing atop a chocolatey cupcake, you will be in heaven!



1/2 cup cocoa powder
1 cup boiling hot water
1 1/3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract

Preheat oven to 375 degrees F (190 degrees C).  Line muffin cups with paper liners.
In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.

In another bowl, whisk together the flour, baking powder, and salt.
Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
Fill each muffin cup about two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.
Icing
1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed (depending how fluffy you like it)
2 cups confectioners' sugar

1.Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

Cowboy Cupcakes

My sweet little boy recently had his 4th birthday and we had a wonderful cowboy themed party for him.  Along with his cowboy hat shaped cake, he HAD to have cupcakes too. Upon searching the internet and adding my own tweaks, here is a great recipe! These have such a fallish-holiday taste to them! 
• 3 1/2 cups unbleached flour
• 1 1/2 cups sugar
• 2 1/2 tsp. baking soda
• 1 1/4 tsp. salt
• 1 TBSP cinnamon
• 5 tbsp. cocoa
• 4 tbsp. finely grated coconut
• 2 1/3 cups orange juice
• 3/4 cup vegetable oil
• 2 1/2 tbsp. apple cider vinegar
• 1 tbsp. vanilla

Position rack to bottom third of oven. Preheat to 350 degrees. Place 24 large sized cupcake holders in 2 cupcake tins.
Mix together the dry ingredients in a large bowl. In a separate bowl combine the wet ingredients. Pour the wet into the dry and stir just until the flour is moistened. Do not over stir or you will reduce the bubbles and your batter will not be as light.
Immediately spoon the batter evenly into the cupcake holders. Bake in preheated oven for 20 minutes, or until a toothpick comes out clean.
Remove the cupcakes from the oven and place them on cooling racks. Meanwhile prepare your icing.

ICING
• 5 cups powdered sugar (icing sugar)
• 1 cup butter
• 1 tbsp. vanilla
• 5 to 8 tbsp. orange juice

This makes enough icing to spread quite generously on top of each cupcake. Cream the sugar, butter, vanilla and 1 tbsp. of orange juice in a food processor, or a mixing bowl with beaters. Slowly add the orange juice one tablespoon at a time until your icing is creamy enough to spread easily, but thick enough that it will hold it's form.. Be very careful not to add too much liquid.



Saturday, November 20, 2010

Indian Pudding






During their early years in the New World, the colonists could only dream of the plum puddings of Old England. Even a simple milk pudding or bread pudding seemed out of the question because of the absence of wheat flour. But there was, of course, Indian cornmeal.  With the increase in the number of dairy cattle brought to Plymouth Colony from England during the late 1620's, milk and milk products became somewhat more plentiful and the Pilgrims could begin to approach the idea of an English-style milke pudding. Wheat flour was still scarce, of course, so they used cornmeal instead and called the new creamy, baked dessert "Indian" pudding, even though it contained such non-Indian ingredients as milk, eggs, butter, molasses for sweetening, and pinches of such exotic spices as cinnamon and ginger. Thick cream, when available, was poured over the pudding - another non-Indian and distinctly English touch. The molasses that went into the New England Indian pudding was a special case, for it was neither British nor American Indian in origin. It was the product of Yankee business enterprise as expressed through the New England sea trade.
Growing up in New England, this is one of my mom's favorite desserts. I made this for her birthday dessert and it came out so perfect! Absolutely something for you to try...especially on Thanksgiving!!
3 cups milk
1 cup heavy (whipping) cream
1/2 cup cornmeal
1/2 cup light brown sugar, lightly packed
1/2 cup molasses
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
4 large eggs
4 tablespoons unsalted butter, cut into 4 pieces

Preheat oven to 275 degrees F. Lightly grease a 6- or 8-cup soufflé or baking dish with butter (you can use margarine, but DON’T use non-stick sprays).

In a medium-sized saucepan over medium-low heat, scald the milk.

While the milk is heating, pour the cream into a medium to large bowl, add the cornmeal, sugar, molasses, salt, cinnamon, nutmeg, cloves, and ginger. Add this cream/corn meal/spice mixture to the scalded milk. Cook, whisking constantly, over medium-low heat until the pudding has thickened to the consistency of syrup (about 5 minutes). Remove from heat.

In a bowl, beat eggs with a whisk. Temper the eggs by adding 1/2 cup of the hot cornmeal mixture to the eggs while whisking rapidly. Vigorously whisk the egg mixture into the remaining cornmeal mixture. Add butter, one piece at a time, stirring until melted.

Pour mixture into the prepared soufflé dish, and place dish on a shallow baking pan on the center oven rack. Pour enough HOT water into the shallow baking dish to come 2/3 of the way up the outsides of the soufflé or baking dish.

Bake until pudding is set, a tester inserted close to (but not in) the center comes out clean, usually about 2 to 2 1/2 hours. Remove from oven and remove from the water bath and let cool slightly.

Serve warm with vanilla ice cream or whipped cream or heavy cream.

Makes 8 to 16 servings (depending on your sweet tooth)






Sunday, October 17, 2010

Date Squares

The month of October is a very busy one for my family. We have so many birthdays to celebrate. This year, I cooked dinner for both my parents and made their favorite desserts. This is one my mom has fond memories of.  These date squares are so easy to make and great to bring to a party or potluck! I know you will enjoy them just as much as we did!





Crumb mixture:

1 3/4 cups quick oats
1 3/4 cups sifted all-purpose flour
1 cup brown sugar
1 teaspoon baking soda
1 cup (2 sticks) butter, softened

Filling:

8 ounces chopped dates
1/2 cup water
1 cup sugar

Preheat oven to 350F.

 To prepare crumb mixture, combine all ingredients and stir until well blended. Press half the mixture into a well-greased 8-inch square baking dish.
 To prepare filling, stir together all ingredients in a small saucepan. Cook and stir over medium heat until bubbly and smooth. Pour filling evenly over crumb mixture.
 Spread remaining crumb mixture over filling. Bake 25 to 30 minutes, until golden brown. Cut into squares and serve when cool.



Friday, September 24, 2010

Apple Praline Bread

Now that fall is here, I love to make lots of different apple things! This one is so scrumptious!! This fills your home with such a wonderful smell and leaves your belly nice and full as well! Are you going apple picking? Or have you already been and trying to figure out what to do with all the apples? This is a great recipe to try!!



1 1/2 cups chopped pecans
1 (8oz) container sour cream
1 cup granulated sugar
2 large eggs
1 TBSP Vanilla
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups chopped apples
1/2 cup butter
1/2 cup firmly packed brown sugar

Preheat oven to 350. Bake 1/2 cup peacns in a single layer on a cookie sheet for 4 mins. Beat sour cream & next 3 ingredients with mixer until blended. Stir together flour & next 3 ingredients. Add to sour cream mix until blended. Stir in apples & toasted pecans. Pour into a 9x5 inch loaf pan. Sprinkle with remaining 1 cup pecans.

Bake at 350 for 1 hour - 1 hour 5 mins until toothpick comes out clean. Cool on wire rack for 10 mins then remove from pan to a wire rack.

Praline Topping:

Bring butter & brown sugar to a boil in saucepan over medium heat, stirring constantly. Boil 2 mins. Remove from heat & spoon over top of bread. Let cool completely. Enjoy!!!

Saturday, September 18, 2010

Apple-Walnut Galette

Autumn is just around the corner! The smell of fall always includes apples and cinnamon for me, and this galette fills your house with the most wonderful aroma!  This recipe can be used with various other fruits, like peaches, pears, and plums, along with many others. With this recipe, you can either make the from scratch crust, or cheat and buy the premade one. Either works just fine!


Preheat oven to 400

Ingredients for Apple Filling:

3 large Golden Delicious Apples, peeled, cored, & sliced
1 TBSP lemon juice
1/4 sugar
1 TBSP flour
1 1/2 tsp cinnamon
chopped walnuts

Combine apples with lemon juice in a medium size bowl. Stir in 1/4 cup sugar, flour, cinnamon and walnuts. Set aside.

Single pastry crust:

1 1/4 cup flour
1/2 tsp salt
1/4 cup (1/2 stick) cold unsalted butter cut into small peices
1/4 cup Crisco
3-4 TBSP cold water

Mix flour and salt in a mixing bowl. Add butter and Crisco until mixture resembles coarse meal. Sprinkle with cold water 1 TBSP at a time until pastry is just moist enough to hold together. Shape and flatten dough into a disc.

Roll dough on a lightly foured surface into a 14 in round. Roll dough onto rolling pin; unroll onto an ungreased large baking sheet.  Mound filling onto dough, leaving 2 1/2 inch border. Cut butter into peices and dot over filling. Fold border up over filling, working all the way around.  Brush sides with an egg wash. Sprinkle with cinnamon sugar and walnuts

Bake in the preheated 400 degree oven until filling is hot and crust is golden, about 30-40 minutes.

Topping
Apricot Jam, heated

Once galette comes out of the oven, brush the heated jam over the top of the galette evenly.

Wednesday, September 15, 2010

Persimmon Rugelach

Last year, I froze alot of persimmon pulp, not knowing exactly what to do with it. If persimmons are heated to too high of a temperature, they turn horribly bitter. So, I asked my friends at Relish Magazine for some help. They sent me a recipe that was perfect! I did a little bit of tweaking, but they are wonderful!  For those of you who don't know, rugelach is a jewish pastry made with a cream cheese dough and different fillings rolled up. These are quite tasty and addicting!  The best thing about this recipe is, you can use whatever type of fruit jam you have...or even throw in some mini chocolate chips or chop of a favorite candy! Multiple uses for this yummy recipe!
I also won a Relish Cookbook for posting this recipe!!


Dough:
1 1/2 pounds cream cheese at room temperature
1 1/2 pounds unsalted butter at room temperature
1 1/2 teaspoons salt
6 3/4 cups all-purpose flour

Filling:

Persimmon butter (or whatever jam you like to use)
2 cups walnuts, finely ground
1 cup granulated sugar
2 TBSP ground cinnamon
confectioner’s sugar (to sprinkle over cookies)

Preheat oven to 325 degrees.
To prepare dough, cream together cream cheese and butter using a mixer. In a separate bowl, whisk salt into flour. Mixing on the lowest speed, add flour mixture to cream cheese mixture about 1 cup at a time, until a creamy dough forms. Divide dough into 4 pieces and shape into rounds. Wrap each in plastic wrap and refrigerate 1 hour or freeze 20 minutes.
Mix walnuts, granulated sugar and cinnamon in a separate bowl.
If you are using jam that has large pieces of fruit, throw in the food processor to break up the chunks.
Flour your work surface and rolling pin.  Gently roll out dough into a 1/4-inch thick circle, about 8 to 10 inches in diameter.  Spread a thin layer of jam over rolled dough. Sprinkle nut mixture over the jam. Gently press filling into dough with your hands or large spatula.
 With a pizza cutter or knife, slice dough circle into 16 to 18 pie-shaped wedges, about 1 to 1 1/2 inches wide at the widest part. Pick up outside edge and tightly roll towards the center, pressing and tucking the tip under and the fillings back in if they are pushed out.
Place on a baking sheet lined with parchment paper or a silicone mat. Continue rolling the dough until you have used it up. Repeat with remaining dough rounds and filling.
Bake 20 to 25 minutes at 325, until the rugalach are golden brown and filling is bubbling. Transfer to a cooling rack. Dust with confectioner’s sugar.



Sunday, September 12, 2010

Roast Chicken with Garlic, Lemon and Parsley Recipe

Sometimes cooking the same way over and over again gets boring. I asked my friends at Relish Magazine for a different way to make a roasted chicken. They suggested this recipe. I tweaked it just a bit for what I had available in my pantry. The best results for this one is to marinate it over night. This is so flavorful! You will really enjoy this!!


Marinade:

1 cup flat-leaf parsley (fresh or dried)
2 garlic cloves
2 shallots or onions
1 tablespoon coarsely ground black pepper
3 tablespoons olive oil
1 1/2 tablespoons spicy mustard
1 1/2 teaspoons dried herbes de Provence
1/2 teaspoon dried rosemary
2 tsp lemon juice

To prepare marinade, combine all ingredients in a food processor; process to a paste.  To prepare chicken, coat chicken with marinade. Cover and refrigerate 4 hours or overnight.  
Preheat oven to 350F.
Place on rack in roasting pan.  Roast 1 1/2 hours or until a meat thermometer inserted in thigh registers 170F. Remove from oven and let rest 20 minutes.

Wednesday, August 25, 2010

Apple Spice Oatmeal Cookies

Cookies....who doesn't like cookies? I have a few cookie monsters in my house, so I thought I would come up with a new cookie recipe they could try. Well, this one was a big success and I will definately make this one again! While baking, these fill the house with a fallish scent that makes your mouth start watering.  The consistancy of these cookies is so light and soft. Definately a winner in my book! Hope you all agree and let me know what your review is once you try them!!


Ingredients


1 cup all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon ground nutmeg
1/2 cup shortening
3/4 cup white sugar
2 eggs
1 cup rolled oats
1 cup peeled apple, diced small
1 cup chopped walnuts, or whatever nuts you like (optional)
 
Preheat oven to 350 degrees. 
In a mixing bowl add all ingredients, except apples, oats, & nuts, and mix well. Slowly add the apples, oats, and nuts to mixture. Drop tablespoons of dough onto greased cookie trays. Bake for 12 to 15 minutes.
 Let cool on wire racks

Monday, August 23, 2010

Marinated Flat Iron Steak

Flat iron steak is a cut of beef  that is taken from the shoulder clod just above the shoulder blade. The Flat Iron has two halves that are separated by a thin section of tough gristle running lengthwise through the meat. Flavorful, well marbled, and very tender, a flat iron steak is considered to be only slightly less tender than a filet mignon cut.  This recipe is great to make the day ahead to let the marinade soak into the meat real good, but if you are short on time a few hours in the marinade works as well.


Ingredients


3 tablespoons honey
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon dried tarragon
1/2 teaspoon dried rosemary
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 pinch salt
1 1/2 pounds flat iron steak

Whisk together the honey, vinegar, olive oil, lemon juice, Worcestershire sauce, tarragon, rosemary, garlic powder, white pepper, and salt. Pour into a resealable plastic bag and add the flat iron steak. Squeeze out excess air, seal, and marinate in the refrigerator at least 3-4 hours or overnight.

Preheat an outdoor grill for medium-high heat and lightly oil grate.

Remove the steak from the marinade, shake off excess, and discard the remaining marinade. Cook on preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare.

Sunday, August 8, 2010

Chicken & Noodles with Orange Sherry Sauce

My husband took me to a more gourmet Asian resturant a few months back, and it is a place I would love to go all the time. Unfortunately, cost is a big issue, so I came up with a similar dish I had there. This is pretty quick and easy and can be changed up with whatever you like, pork, chicken, fish. This really hit the spot and settled my craving.


For the sauce:

2 TBSP cold water
1 tsp cornstarch
1/2 cup dry cooking sherry
1/2 cup orange juice
4 TBSP soy sauce
2 TBSP sesame oil
2 TBSP hoisin sauce
1 - 2 TBSP chili paste with garlic (or to taste-however spicy you like it)
1 tsp grated fresh ginger

In a small saucepan, disolve the cornstarch in water. Stir in the remaining ingredients. Cook on low heat stirring occassionly until thickened.

To complete the recipe:

1 TBSP canola oil
3-4 chicken breasts, cubed
1 chopped green bell pepper
4 chopped green onions
2 tsp minced garlic
salt & pepper to season
egg noodles or asian rice noodles

Heat oil in a sauté pan. Cook chicken throughly and at the last few minutes of cooking, add remaining ingredients.  While chicken is cooking, drop noodles into boiling water, until cooked.  Drain noodles & add to a large serving bowl. Top with chicken, then add the sauce.

Tuesday, August 3, 2010

Super Simple Eggplant

I have never cooked eggplant before nor had I had much experience eating it. I decided to be brave and conquer this interesting purple veggie. It came out absolutely wonderful! I couldn't get enough of it. My husband and my 3 year old enjoyed it as well. Perfect as a side dish or for a special appetizer for a party!


Ingredients:

1 eggplant, sliced into 1/2"- 1" circles
1 egg
1 TBSP water
1/2 cup panko bread crumbs
1/2 cup reg. bread crumbs
1 tomato, diced
1 onion, chopped
olive oil
garlic powder, to taste
salt & pepper, to taste
shredded parmesan cheese
balsamic vinegrette or Italian dressing

Preheat oven to 375.  Spray a cookie sheet & set aside. 
Scramble egg & water together in a bowl. Mix bread crumbs and put in another bowl. Drudge eggplant slices in egg mixture and then bread crumbs. Place on prepared cookie sheet.
Place onions in a pan with oil, garlic powder, salt and pepper. Cook onions until slightly translucent, enough to take the bite out of them.  Mix with tomatoes.  Top the eggplant slices with tomato-onion mixture. Drizzle with dressing and top with parmesan cheese.
Bake at 375 for 30 minutes. During the last 10 minutes, turn on the broiler to crisp the cheese!

Sunday, July 18, 2010

Dark Chocolate Fudge Icing

Because I don't care much for the canned icing they sell in grocery stores, I am always looking for a really good icing recipe. This one was wonderful and it gives the cake a pretty shiny glow to it.




Fudge Frosting

 
1/4 pound (1 stick) unsalted butter, cut into 6 pieces
1/2 cup granulated sugar
1/2 cup half-and-half
4 ounces semisweet chocolate, chopped
4 ounces unsweetened chocolate, chopped
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
2 teaspoons instant decaffeinated coffee dissolved in 1 tablespoon water



1. Put the butter, granulated sugar, and half-and-half in a medium saucepan and heat over medium heat until the butter melts and the sugar dissolves, stirring occasionally. Increase the heat to medium-high and simmer the mixture for 1 minute, stirring constantly. Small bubbles will form around the edge of the pan. Remove the saucepan from the heat. Add the semisweet and unsweetened chocolate and stir the mixture until it is smooth and all of the chocolate is melted. Return the saucepan to low heat for 1 minute, if necessary, to melt the chocolate completely.

2. Pour the chocolate mixture into the large bowl of an electric mixer. Add the powdered sugar, vanilla, and dissolved coffee and mix on low speed just to incorporate the powdered sugar. Press plastic wrap onto the surface of the mixture and refrigerate until it is cool to the touch, about 35 minutes. Stir occasionally to ensure the mixture cools throughout. Makes about 2-1/2 cups.

3. Beat the cooled chocolate mixture on medium-high for 1 minute, or until the frosting is creamy and lightens slightly in color. Use a thin metal spatula to spread the frosting over the top of the cake. Run the rounded tip of the spatula across the top of the frosting, in one direction, to form a ridged pattern on the frosting.






Thursday, July 8, 2010

Super Strawberries

Who doesn't like strawberries? I was looking for something new to try and I found this. Very scrumptious!! Just make sure your berries are nice and ripe and you fill them up good with the cream! Make these for your sweetie and you will definately get some points!!

1 pint fresh strawberries
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar, or to taste
2 tablespoons orange flavored liqueur, or to taste
Melted chocolate for garnish

Directions:
Cut the tops off of the strawberries and stand upright on the cut side. Make a cut 3/4 of the way down from the tip of the strawberry towards the bottom.
Beat together the cream cheese, sugar, and liqueur until smooth in a mixer or a food processor. Place into a piping bag with a star tip. Pipe into each strawberry and arrange on a serving platter. Drizzle with chocolate and Enjoy!!

Monday, June 28, 2010

Scrumptious Summertime Muffins

Summertime peaches and blueberries were just calling my name to make something with them. As I was brainstorming, I saw the bananas turning black in my fruit bowl and decided now was the time to experiment. Boy, I'm glad I did! These muffins were so tasty and moist, and they were even good leftover for the next day. Definately a hit in my house. My little girl isn't a fruit fan, but she did gobble these up quick!



3 eggs
2 cups sugar
2 tsp vanilla extract
1 cup oil
3 cups flour
 1 tsp baking powder
1 tsp salt
1 tsp baking soda
2 tsp ground cinnamon
1 tsp all spice
1 cup diced peaches
1 cup pureed bananas
1 cup blueberries
1/2 cup chopped walnuts (optional)


Preheat oven to 350 degrees. In a large bowl, beat the eggs lightly. Blend in the sugar, oil, and vanilla. Add flour, baking powder, baking soda, salt, and cinnamon; mix just to combine. Stir in the fruit and nuts. Pour batter into prepared muffin pans.
Bake for 18-20 mins, until toothpick comes out clean.

**You could also use this recipe & make 2 loaves if fruit bread. Bake for 1 hr - 1hr 15mins until toothpick comes out clean.**











Monday, June 21, 2010

Pan Sauteed Chicken with Potato "Noodles" and Curry Onion Jam

I am a huge fan of top chef, well, really ANY cooking shows. I decided to be brave and try the winning recipe from last week's show. I am so glad I did! This was so simple and tasted amazing!! The curry onion jam really made this all pop. It made your tastebuds feel as though fireworks were going off in your mouth. So flavorful!  I did tweek the recipe a little bit to the ingredients I had in the house. This will definately be a repeat for sure!



Chicken:

Any type of chicken part you like to use
1 tsp cumin powder
1 TBSP salt

Potato "Noodles":

1 large potato, julienned (8 oz)
2 TBSP butter
4 oz chicken stock
Salt and pepper, to taste

Curry Onion Jam:

1 onion, brunoised (8 oz)
2 oz sugar
1 tsp curry spice mix
4 oz  rice vinegar
 
For the Chicken:

Season chicken and marinade for 15 to 20 minutes. Sauté with olive oil.

For the Potato "Noodles":

In a pan over gentle heat, combine julienned potatoes, butter, vegetable stock, salt, and pepper. Glaze “noodles” until cooked and season to taste.

For the Curry Onion Jam:

In a pan over low heat, sweat onions, sugar, and curry spice in oil until soft. Deglaze with vinegar and season with salt. Chill.

To Plate:

Place potato noodles onto plate. Arrange chicken. Top with onion jam.

Sunday, June 20, 2010

Fresh Peach Tart

Oh the perfect taste of summer...fresh peaches! Being tired of cobblers, I searched and searched for something new to make with fresh peaches. I found the perfect recipe! Thanks to Paula Deen, the scrumptious taste of summer rang true and clear in this recipe. Perfect for a get-together. Very quick & easy to put together! Let me know what you think!!

Crust:

1 1/4 cups all-purpose flour
1/2 cup (1 stick) butter, room temperature
2 tablespoons sour cream

Filling:

About 6 medium peaches, peeled, pitted, and sliced
3 large egg yolks
3/4 cup sour cream
3/4 cup sugar
1/4 cup all-purpose flour

Glaze:

1/2 cup peach, apricot preserves or orange marmalade 
2 tablespoons orange juice 

Directions:

Preheat the oven to 375 degrees F.

To make the crust:

Place the flour, butter, and sour cream in a food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides, or a round au gratin dish. Bake for about 15 minutes, until the crust is set but not browned. Let cool while preparing the filling.

Lower the oven temperature to 350 degrees F

To make the filling:

If using fresh peaches, peel and thickly slice the peaches. Arrange the fresh peach slices in overlapping circles on top of the crust, until it's completely covered. Overfill the crust, as peaches will shrink during cooking.

Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Pour the mixture over the peaches. Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark. Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.

To make the glaze:

Combine the preserves or jelly and orange juice. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature, or chilled.







Sunday, May 9, 2010

Strawberry Salad

This is a recipe a very dear friend, my other mother, gave me 8 years ago. Since then, any family gatherings in the warm weather, this is a must have.

Dressing
1/2 cup oil
1/4 cup red wine vinegar
1/4 tsp salt
pinch of pepper
1/3 cup of sugar
1 clove of garlic
1/4 tsp paprika

Combine above ingredients in a jar with a tight lid. Shake well & set aside until ready to use.

8 cups torn romaine lettuce
2 1/2 cups sliced strawberries
4 oz shredded monterey jack cheese

Before serving, toss salad greens, strawberries, and cheese in a large bowl. Drizzle with dressing and toss again.

Coconut Cream Pie

One thing my Mom loves is Coconut Cream Pie. She isn't much for too many sweets, so I thought I would surprise her this year.  This was a HUGE hit! No leftovers with this pie. This is a very easy and fast recipe.  Not too sweet and very light, this is the perfect ending to a special dinner.


1 refrigerated pie crust
1/2 cup sugar
1/4 cup cornstarch
2 cups half & half
4 egg yolks
3 TBSP butter
1 cup sweetened coconut
2 1/2 tsp vanilla extract, divided
2 cups heavy whipping cream
1/3 cup sugar
Garnish:  Toasted coconut

Preheat oven to 425 degrees. Place pie crust in 9" pie plate and crimp edges. Prick bottom and sides of crust with a fork. Place in oven for 12-15 minutes or until lightly browned.
Combine 1/2 cup sugar and cornstarch in a saucepan.  Whisk together half & half and egg yolks. Slowly whisk the egg mixture into the sugar mixture; bring to a boil over medium heat, whisking constantly. Boil for 1 minute; remove from heat. Stir in butter, coconut, and 1 tsp vanilla. Place plastic wrap directly onto the warm custard so a film will not form. Let stand for 30 minutes.  Remove plastic wrap and spoon custard into cooked pie shell.  Cover and chill for 30 minutes.
Beat whipping cream at high speed until foam forms. Gradually add in 1/3 cup sugar and remaining 1 1/2 tsp vanilla extract. Beat until soft peaks form. Spread evenly over filling and sprinkle with toasted coconut.

Tuesday, April 27, 2010

Rebop's Chicken Divine

Mouthwatering and full of flavor. That is what I was craving for dinner. This recipe is so simple even my 14 year old could do it! I served this over a wild rice mixture. Definately will make this again!



4 chicken breast cut in  half
1 cup frozen mixed veggies, chopped
1/4 cup farmer cheese, shredded 
3/4 teaspoon poultry seasoning
3/4 teaspoon salt, divided
1/2 cup breadcrumbs, divided
1 cup chicken broth
1/4 cup sour cream
1 tablespoon cornstarch


Pound chicken breasts out flat until 1/4" thick.
In small bowl, stir together the chopped veggies, cheese, poultry seasoning, 1/4 cup bread crumbs, and 1/4 tsp salt. Roll 1/4 of this mixture inside each chicken breast and place in greased 8x8 baking dish, seam side down.
In saucepan, whisk together chicken broth, sour cream, corn starch & 1/2 tsp salt. Bring to boil & simmer for 5 minutes.
Pour sauce over chicken breasts in baking dish. Sprinkle chicken with remaining 1/4 cup bread crumbs. Bake at 400°F for 45 minutes or until baked through.

Wednesday, April 21, 2010

Fried Black Eyed Peas

Just to be different, I thought I would make a different type of side dish to go with dinner. Make sure you season these well. Something new and different. I will definately try these out again!




1/2 pound bacon, chopped
2 cans black-eye peas, rinsed and drained
1/4 of one onion chopped thin
2 cloves of garlic minced
3 tablespoons all-purpose flour, or as needed
salt and black pepper to taste
1 tablespoon butter
1 tablespoon vegetable oil


Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.  Add onions & garlic to pan with the butter until translucent.  Mash the black-eye peas in a bowl with a fork or put in a mixer. Add the bacon into the peas, and stir in the onions & garlic and enough flour to make the mixture stick together. Season to taste with salt and pepper. Form the black-eye pea mixture into patties. Add the vegetable oil into the skillet over medium heat. Cook the patties until golden brown and crispy on each side, about 4 minutes per side.

Sunday, April 18, 2010

Black Magic Finishing Sauce

Now that the weather has turned beautiful, who wants to be in the kitchen cooking? I much prefer grilling out.  I found this recipe when I was trying to find a different way to make my pork chops for dinner. I usually do the same old same old...but didn't want that this time. It was a winner in my house and the family wants me to make it again!  Try it out!


1 cup soy sauce
1/2 cup dry red wine
3 TBSP red wine vinegar
3 TBSP cider vinegar
2 TBSP rice vinegar

Combine all ingredients in a bowl. Brush onto meat while it is cooking.

**great on pork, beef, chicken, and lamb**

Wednesday, March 17, 2010

Irish Soda Bread

I am not Irish, but I do love a good irish soda bread. I got this recipe off of http://www.foodnetwork.com/ using the Barefoot Contessa's recipe, however I did change just a few of the ingredients.
I made this to go with our corn beef and cabbage for St. Patty's Day dinner..and I do have to say...it was the best part of the meal!  Can't wait to have it toasted in the morning!

4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
1 3/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 teaspoon grated lemon zest (I used dried)
1 cup raisins
1/2 tsp - 1 tsp caraway seeds

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
With a fork, lightly beat the buttermilk, egg, and lemon zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the raisins and caraway seeds with the dough. It will be very wet.
Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

**if you do not have buttermilk, you can substitute using 1 cup of milk and 1 TBSP lemon juice or white vinegar.



Monday, March 15, 2010

Philly Cheesesteak Casserole

Want to try something different? Philly cheesesteak casserole. I have made this a couple times, and have had a few friends try the recipe out as well. It seems to be  winner...and very versatile! You can easily substitute what you have in your pantry and add even more ingredients if you' d like



1 (16 ounce) package spiral pasta or whatever kind you like
2 tablespoons vegetable oil
2 onions, chopped
1 1/2 pounds lean ground beef, or thinly sliced steak
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 (10.75 ounce) cans milk
1 (16 ounce) can mushrooms
1/2 teaspoon dried thyme
4 cups shredded sharp Cheddar cheese, divided
salt and pepper to taste
1 cup dry bread crumbs
3 tablespoons butter or margarine, melted
Preheat the oven to 375 degrees. Bring a large pot of lightly salted water to a boil Add pasta, and
cook until al dente, about 8 minutes; drain, and set aside in a large bowl. Heat vegetable oil in
a skillet over medium heat. Sauté onions until they begin to soften. Add ground beef, and cook, stirring,
until evenly browned. Drain off grease, and pour into the bowl with the pasta. Stir in the condensed
soup, milk, mushrooms, and thyme until well blended. Mix in 3 cups of the cheese, and season with salt
and pepper. Pour the mixture into a greased 9x13 inch baking dish. In a small bowl, mix together the bread
crumbs and melted butter. Mix in remaining cheese. Sprinkle the mixture evenly over the top of the
baking dish. Bake for 30 to 35 minutes in the preheated oven, or until topping is crispy and golden.

Thursday, February 4, 2010

Pannukakku

Pannukakku is a slightly gooey, buttery, & ever so slightly sweet Finnish pancake. This recipe has been passed around in our family. This is particularly wonderful on a cold wintry morning. This fills you up quick, so watch how much you take on your first helping! This is definitely one of my favorite breakfasts. My mom and my Grandma always made it when we were growing up.

½ cup butter
3 eggs
3 cups milk
1 cup flour
1/3 cup sugar
¾ tsp salt

Heat oven to 350 degrees. Melt the butter in a 13” x 9” casserole dish or pan in the oven. Once melted, swirl butter around the sides of pan. Mix the rest of the ingredients together in a bowl, then pour into pan. Bake for 1 hour. Serve warm or cold with or without syrup.

Monday, February 1, 2010

Jambasta

For my son's birthday every year, he has been asking me to cook his favorite; Jambasta.  I got this recipe from Rachel Ray's magazine, but have tweeked it a bit to what was available for me at the time.  This is something that can be prepped the night before and cooks so quickly. The meat and sauce mixture is usually done in the amount of time the pasta takes to cook. 



1 pound penne pasta (or whatever kind you prefer)
2 tablespoons extra-virgin olive oil
1 package of HOT Italian sausage
4 garlic cloves, finely chopped
1 poblano chile, chopped
1 small orange bell pepper, chopped
1 medium onion, chopped
Freshly ground black pepper
2 tablespoons all-purpose flour
1 bottle of beer
1 cup chicken broth
1 large can of tomato puree
2 tablespoons hot sauce, such as Frank’s RedHot
1 package skinless, boneless chicken tenders, diced
2 packages frozen shrimp, tails taken off
1/4 cup heavy cream 

Bring a large pot of water to a boil. Add salt, then add the pasta, cook until al dente and drain.

While the pasta works, heat a large, deep skillet over medium-high heat. Add the olive oil and the sausage and brown for about 4 minutes to render the fat and crisp the sausage. Transfer the sausage to a plate with a slotted spoon. Add the chicken and cook until pink is gone.  Add the onion, garlic, chile, andbell pepper, to the skillet and cook for 5 minutes. Season with salt and pepper, add the flour and cook for 2 minutes, then whisk in the beer and cook until it evaporates, about 2 minutes. Add the broth, tomato puree, hot sauce and thyme. Bring the liquid to a bubble and stir in the shrimp. Cover and cook for 7 minutes, until the shrimp are opaque and firm. Stir in the cream and add the chicken, sausage and pasta.

**Make sure you serve this with some Italian bread!

Wednesday, January 27, 2010

Mustard Encrusted Pork Loin

One of the favorites I usually make for the holidays. I recently found the trick to this one though: Marinate it overnight in the refrigerator. All the great flavors seep into the meat. So tasty and very quick and easy!



1/2 cup of coarse ground mustard
3 TBSP balsamic vinegar
8 cloves garlic, minced
3 TBSP olive oil
1 pork loin 2-3lbs

Mix the first four ingredients together and smear over the pork loin in a casserole dish.  Cover with saran wrap and place in refrigerator overnight.  Bake at 350 degees for 2 hours. Slice and serve!


Middle Eastern Style Spaghetti Squash

New and different things...that's what my Dad always said growing up. So, I tried something new and different. This definately was different. I never have really found a spaghetti squash recipe that I have had success with, and this is one that didn't seem to work either. I got this recipe off http://www.fabulousfoods.com/ but really don't think it is fabulous.  This is the Lee family's opinion, someone may try this and love it. Let me know what you think!




1 spaghetti squash, cooked by your favorite method and separated into strands
2 tablespoons butter
2 tablespoons olive oil
1/2 teaspoon ground cardamom
3/4 teaspoon ground coriander
1/8 teaspoon ground ginger
1/8 teaspoon allspice
salt and white pepper to taste
1/2 cup toasted slivered almonds
zest of 1 orange

 In a large skillet over medium heat, heat butter and oil then stir in spices, except salt and pepper. Cook for about a minute. Stir in squash and sauté until well coated, adding white pepper and salt to taste. Remove to serving dish. Sprinkle with toasted almonds and orange zest just before serving.

Sunday, January 24, 2010

Bacon Wrapped Chicken

Party food or just a main course for dinner, these little guys are WONDERFUL!  Trading recipes with a friend, brought me to these! So yummy and VERY easy to make.  Having them at my son's birthday party, they sure didn't last very long!




2 packages of boneless, skinless chicken tenders
1 pound sliced bacon
1/2 c. firmly packed brown sugar
 2 Tbsp. chili powder
 Preheat oven to 350 degrees.  Wrap each chicken tender with bacon.   Secure bacon with a wooden toothpick (if desired).  Stir together brown sugar and chili powder.  Dredge wrapped chicken in brown sugar/chili powder mix. Place chicken on a sprayed broiler pan.  Bake at 350 degrees for 35 minutes or until bacon is crisp.




Enjoy!!



Red Velvet Cookies

This is a favorite among my kids, friends, and family.  Perfect for the upcoming Valentines' day holiday! They are very simple to make, and even tastier!  These do make your mouth turn red though! I recently made these for my son's 14th birthday.  I made two batches and they were gone instantly!


1 box Red Velvet Cake Mix
2 eggs
1/2 cup oil
2 TBSP water
12oz bag of white chocolate chips (or I buy the white almond bark & chop up 1/4 of the block)

Mix all ingredients together, except the white chocolate, until moist. Add the white chocolate. Spoon batter on greased cookie sheets 2 inches apart.  Bake 8-12 min at 350.

**you may want to let them cool a bit before moving them off the cookie tray they will be a bit gooey until they cool**


Wednesday, January 20, 2010

Shrimp and Scallop Scampi with Asparagus over Linguini



For my husband's birthday, I made him a special dinner. We don't have seafood too much, so a special occasion brought on this creation!  Three bowls for my 13 year old, my 3 year old wanting more scallops, and my hubby having 2 bowls, I believe this was a hit.



2 lbs. fresh, peeled and deveined, cooked shrimp
1lb sea scallops
2 lbs. linguini pasta, cooked and drained
1 bunch fresh asparagus
8 tbsp. butter
1 med. onion, chopped
6-8 cloves of garlic
1 tsp. chopped parsley
Parmesan -Romano cheese

Cook and drain linguini. Keep warm. Melt half of a stick of butter in large no-stick fry or saucepan. Add onion and half of the garlic sauté until onion is translucent. Add asparagus and parsley. Put into a bowl and keep warm. Salt & pepper the scallops. In fry pan, melt half a stick of butter until pan gets hot. Add scallops and cook a couple minutes on each side until they are done. They will go from opaque to white. Remove scallops from pan. Add the last stick of butter to the pan & melt. Add the last remaining garlic. Sauté garlic for about 2 minutes and then add the shrimp. Cook shrimp until pink, then add the onion/asparagus mixture. After a couple minutes, stir in the scallops then pour over the linguini. Sprinkle with cheese!




Wednesday, January 13, 2010

Broiled Tilapia Parmesan


I was in a pinch for dinner the other night with the same old question, "what am I going to make tonight?"  After some surfing through some recipe sites, I found an interesting sounding idea on Allrecipes. Of course I did change a few ingredients in the original recipe to suit my needs.  Everyone in my home loves having fish. This recipe got raves from my 2 year old, 3 year old, 13 year old, and my husband! I was told it is definately a keeper, so I figured I'd share it with you all as well! Best thing about this recipe is that it is so very quick and easy!


1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon garlc powder
1/4 teaspoon celery seeds
2 pounds tilapia fillets
 
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.  In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, garlic powder and celery seeds. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 6 minutes. Flip the fillets over and broil for 6 minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 3 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Tuesday, January 12, 2010

Mexican Casserole

Who doesn't love a Mexican night?  I'm always looking for a new way to spice up some old recipes.  If I don't, my 13 year old son lets me know that I need to be more creative! This recipe is very simple to make after a long day. We like having this on tortilla shells. It could also be great for a party using chips instead!



1/2 cup cooked brown rice
1 cups frozen corn
1 can rotel
1 can beans, whatever you may have
1 clove of garlic, minced
1 medium onion, chopped
1 lb ground turkey
1 tsp ground pepper
2 TBSP chili powder
shredded cheese
Tabassco

Preheat oven to 350 degrees.  Brown ground turkey, onions, garlic, chili powder in skillet.  Add remaining ingredients once turkey mixture is cooked.  Pour into a casserole dish and sprinkle with cheese.  Bake for 10-15 minutes until bubbly.  Eat as is or spoon into tortilla shells or scoop up with tortilla chips. Mmmm