- 3 tablespoons EVOO – Extra Virgin Olive Oil, divided
- 2 to 3 cloves garlic, smashed and peeled
- 1 packed cup dry sun-dried tomatoes
- 1 1/2 cups chicken stock
- 1 15-ounce can chopped tomatoes
- 1 cup basil, roughly chopped
- Salt and ground black pepper
- 2 cups shredded rotisserie chicken
- 1/2 cup Parmesan cheese, grated
- 4 sub rolls, split open (but not all the way through)
- 8 slices fresh mozzarella cheese
Thursday, March 26, 2009
Monday, March 23, 2009
20 Nilla Wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold real butter
1 pkg. (8 oz.) cream cheese (you can use 1/3-less fat cream cheese)
1 cup granulated sugar
2 Tbsp. flour
3 Tbsp. grated lemon peel, divided
1/4 cup fresh lemon juice (don’t even think about opening a bottle!)
1/4 tsp. Baking Powder
Preheat oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Spray lightly with non-stick spray and set aside. (The foil isn’t too pretty, but it makes clean-up and cutting the bars a cinch!)
In a bowl, combine Nilla Wafer crumbs, 1/2 cup flour and the brown sugar. Chop butter into small pieces and then cut into crumb mixture with a pastry blender.Press crumb mixture firmly onto bottom of prepared pan. Bake 15 min.
While crust is cooking, beat cream cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs, 2 Tbsp. flour, and baking powder; mix well. Blend in 1 Tbsp. lemon zest, and lemon juice and then pour mixture over crust.
Bake 25 to 30 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours, but preferably overnight. These bars improve with time. Sprinkle with powdered sugar and remaining 2 Tbsp. grated lemon peel just before cutting into squares to serve. Store leftover squares in refrigerator. (As if you'll have leftovers!)
Sunday, March 22, 2009
1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese
1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.
Notes: Matt made the layers a little differently. He put refried beans first. Then he mixed cream cheese, sour cream and taco seasoning together. After that he put layers of tomatoes, green peppers, onions and lettuce. On top of that goes salsa, cheese and olives.
Wednesday, March 18, 2009
3 T Flour
1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)
1/2 C real butter
1/2 C sugar (that's granulated sugar, not powdered sugar)
1 t vanilla extract
Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. This happens quickly. When the mixture is the consistency of a thin pudding (you should be able to see the bottom of the pan when you stir it), strain through a mesh strainer (just whisk in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.Beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat for 7 minutes. Yes, 7 whole minutes. I know that seems like a long time, but that's when the magic happens! It will go from looking like a weird goopy mess to something thick, velvety smooth, and perfectly fluffy
1/2 c. cake flour
1 Tbsp. baking powder
1 tsp. salt
2 sticks butter, softened
2 1/4 c. sugar
3 large eggs
1 egg white
1 c. buttermilk
1 1/2 tsp. vanilla extract
1 lb. strawberries, pureed A few drops of red food coloring (optional; I understand it's kind of a hot topic, but they turn out a bit gray inside if you don't use it...)
Double recipe of Perfect Cupcake Frosting and Filling
Preheat oven to 350. Line a METAL muffin pan with paper liners--you absolutely must use a metal pan in this recipe to give them as much help as they can get rising. Whisk flour, cake flour, baking powder, and salt in a medium bowl. Cream butter and sugar with a mixer until light and fluffy (about 3 minutes). Add eggs and egg white, one at a time, beating after every addition.
Reduce speed to low. Combine buttermilk and vanilla together and set aside. Add dry ingredients to creamed mixture in 3 additions, alternating with the milk mixture; end with the dry ingredients. If desired, add a few drops of red food coloring until a pretty pink color is reached. Scrape the sides of the bowl to ensure everything has been mixed in. Divide batter among muffin cups (about 30), filling them almost all the way to the top.
Bake cupcakes until a knife inserted into the centers comes out clean, about 22-25 minutes. Allow to cool in muffin tins. Top with a swirl of frosting (just cut a generous hole off the corner of a Ziploc or disposable decorating bag and swirl around the cupcake).
Tuesday, March 10, 2009
1/2 c. chicken broth
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. linguine noodles
Chopped green onions
2 limes, cut into quarters
Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.
If desired, you can add meat to this dish by stir-frying shrimp or very thinly-sliced chicken in some olive oil with a couple cloves of garlic, some fresh ginger, some green onions, soy sauce, and a small squirt or two of Sriracha chili sauce.
Sunday, March 8, 2009
Well, i see that the competition for the Best Chef is going on here and it's totally between Suzy and Wendy, but i decided just to post one little recipe. I like to make different kinds of pancakes for breakfast. I saw this recipe online on some cooking blog and thought i'd try it. So I made them the other day and we all loved them.
Cottage Cheese Pancakes
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon or pinch of ground nutmeg (optional)
1/4 teaspoon salt
1 cup milk
1 cup full-fat or low-fat cottage cheese
3 tablespoons butter, melted
2 large egg yolks
1 teaspoon vanilla
1/3 cups finely chopped walnuts (optional)
1/3 cup dried currants, plumped (optional)
2 large egg whites
Pure maple syrup or honey, or plain yogurt (optional, for serving)
1. Lightly butter, oil, or spray your griddle–nonstick works best with these, if you have them–if needed, and preheat it over medium heat. If you are using an electric griddle, preheat it to 350 degrees F. Preheat the oven to 200 degrees F if you do not plan to serve the pancakes hot off the griddle.
2. Whisk flour, sugar, baking powder, baking soda, cinnamon or nutmeg and salt together in a large bowl. In a separate bowl, whisk together the milk, cottage cheese, butter, egg yolks and vanilla.
3. Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. Stir in the walnuts and/or currants, if using them.
4. Beat the two egg whites until they are stiff but not dry and fold them into the batter.
5. The batter will be thick and bubbly - similar to cake batter. Spoon 1/3 cup batter onto the griddle for each pancake, nudging the batter into rounds. These are thick and might take a little longer to cook than most other pancakes. Cook until the top of each pancake is starting to dry around the edges - you will get a few bubbles here and there - then turn and cook until the underside is lightly browned. These will keep in a 200 degrees F oven while you finish making the rest, but they are best served immediately, when they are at their lightest and puffiest.
My Notes: I didn't separate eggs, i just mixed whole eggs with the wet ingredients. Maybe my pancakes weren't as puffy as they are supposed to be, but they were still pretty good.
Friday, March 6, 2009
Tuesday, March 3, 2009
|1.||Preheat oven to 350 degrees F (175 degrees C).|
|2.||Stir the ground beef, crushed crackers, Cheddar cheese, and onion soup mix in a large bowl until well combined. Whisk the eggs, ketchup, and steak sauce in a separate bowl until smooth. Mix the eggs into the meat until evenly combined, if the mixture seems too dry, add a little water. Press into a 9x5 inch loaf pan. Sprinkle with brown sugar. |
|3.||Bake in preheated oven until the meatloaf reaches 160 degrees F (71 degrees C) and is no longer pink in the center, 45 to 60 minutes.|