Bread Pudding is the marriage of a few very plain everyday items(bread, eggs, milk)with a variety of flavorings. However, what emerges from the oven is a silky custard that is heavenly. Bread pudding is also simple to assemble, taking just minutes. I wanted to find a way to lighten up my bread pudding recipe and thought this would work. It does not disappoint!
Serves 8
1 loaf of bakery white bread(french bread or sheep herders)
5 large eggs
1 14 oz can of fat free condensed milk
1 can light coconut milk
1/4 cup coconut flavored rum
2 teaspoons coconut extract
1 cup of 1% milk
1/3 cup of shredded coconut
Heat oven to 325. Spray a 3-4 quart baking dish with cooking spray. In a medium bowl whisk together the condensed milk, eggs,1% milk, coconut rum and extract. Cut the bread into small cubes and place in the baking dish. Sprinkle the shredded coconut over the bread. Pour the custard base over the bread making sure to coat all of the bread. Using your hands gently push all of the bread down into the custard to make sure every piece is coated. Let it stand for 5 minutes to give the bread a chance to absorb some of the mixture. Place in a heated oven and bake for 1 hour or until a toothpick inserted in the center comes out clean. Remove and serve warm.
Sunday, July 31, 2011
Thursday, July 28, 2011
Molasses and Brown Sugar Cookies
These take me back to my childhood.
Yields-40
2 cups softened butter
2 cups light brown sugar
1/2 cup molasses
2 large eggs
2 3/4 cups flour
3 teaspoons vanilla
1/2 teaspoon allspice
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Preheat oven to 350. In a small bowl mix together the flour, baking powder and soda. Set aside.In a large bowl with an electric mixer, mix the butter, brown sugar and molasses until light and fluffy. Add the eggs and vanilla and continue to mix. Add the cinnamon, ginger, allspice. Mix until combined. Lower the speed on the mixer and add the flour mixture. Mix until just combined. Drop by tablespoonfuls onto baking sheets that have been lined with either parchment or silpats. Place each spoonful of dough 2-3 inches apart. Bake 10-12 minutes.
Yields-40
2 cups softened butter
2 cups light brown sugar
1/2 cup molasses
2 large eggs
2 3/4 cups flour
3 teaspoons vanilla
1/2 teaspoon allspice
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Preheat oven to 350. In a small bowl mix together the flour, baking powder and soda. Set aside.In a large bowl with an electric mixer, mix the butter, brown sugar and molasses until light and fluffy. Add the eggs and vanilla and continue to mix. Add the cinnamon, ginger, allspice. Mix until combined. Lower the speed on the mixer and add the flour mixture. Mix until just combined. Drop by tablespoonfuls onto baking sheets that have been lined with either parchment or silpats. Place each spoonful of dough 2-3 inches apart. Bake 10-12 minutes.
South of the Border Turkey Burgers
Here's another use for those packages of ground turkey we all have in our freezers.
Photos available later today.
Serves 4
1 1/2 pounds ground turkey-93% lean
2 teaspoons chili powder
2 teaspoons smoked paprika
1 teaspoon cumin
2 teaspoons salt
1/2 teaspoon pepper
4 slices jack or pepper jack cheese
1 avocado halved, pit removed and thinly sliced
rolls
chili/ lime mayo(recipe below)
In a bowl mix together the ground turkey, chili powder, smoked paprika,cumin, salt and pepper. Heat grill and oil the grates. Form the turkey into four patties. Place on the grill and cook until the internal temperature is 155 degrees, about 4-5 minutes per side. Split the rolls and place inside down on grill to toast. Place a burger on the bottom half of each roll. Top with cheese and avocado slices. Spread chili/ lime mayo on the top half of roll and cover the burger.
Serve with cowboy caviar(April 2011).
Cook's Notes- If you don't have chilies in adobo you can substitute chili/garlic sauce found on the Asian foods aisle of your market. You can also take more of the heat out of the chilies if you open each one and remove the seeds before blending the whole thing. I only have 1/2 a teaspoon of chilies in this recipe but if you like it hotter by all means, knock yourself out and add more.
Chili/ Lime Mayo
1 cup mayo
1 clove garlic
1/2 teaspoon smoked paprika
1/2 teaspoon chilies in adobo
juice of 1-2 limes
salt and pepper to taste
Open the can of chilies and place in a blender. Blend the entire can. Take out what you will need for this recipe and freeze the rest for another day.
In a blender place the garlic and lime juice. Blend until garlic is well minced. Add the mayo, chilies in adobo, salt and pepper. Blend until well combined.
Photos available later today.
Serves 4
1 1/2 pounds ground turkey-93% lean
2 teaspoons chili powder
2 teaspoons smoked paprika
1 teaspoon cumin
2 teaspoons salt
1/2 teaspoon pepper
4 slices jack or pepper jack cheese
1 avocado halved, pit removed and thinly sliced
rolls
chili/ lime mayo(recipe below)
In a bowl mix together the ground turkey, chili powder, smoked paprika,cumin, salt and pepper. Heat grill and oil the grates. Form the turkey into four patties. Place on the grill and cook until the internal temperature is 155 degrees, about 4-5 minutes per side. Split the rolls and place inside down on grill to toast. Place a burger on the bottom half of each roll. Top with cheese and avocado slices. Spread chili/ lime mayo on the top half of roll and cover the burger.
Serve with cowboy caviar(April 2011).
Cook's Notes- If you don't have chilies in adobo you can substitute chili/garlic sauce found on the Asian foods aisle of your market. You can also take more of the heat out of the chilies if you open each one and remove the seeds before blending the whole thing. I only have 1/2 a teaspoon of chilies in this recipe but if you like it hotter by all means, knock yourself out and add more.
Chili/ Lime Mayo
1 cup mayo
1 clove garlic
1/2 teaspoon smoked paprika
1/2 teaspoon chilies in adobo
juice of 1-2 limes
salt and pepper to taste
Open the can of chilies and place in a blender. Blend the entire can. Take out what you will need for this recipe and freeze the rest for another day.
In a blender place the garlic and lime juice. Blend until garlic is well minced. Add the mayo, chilies in adobo, salt and pepper. Blend until well combined.
Tuesday, July 26, 2011
Cedar Plank Salmon
This is a new concept for me but one I like very much. The cedar gives the fish a lovely, smokey flavor.
Serves 4
1 untreated cedar plank 6x14 or enough small planks 1 for each serving of fish
1 1/2 pounds salmon fillets
6 tablespoons grainy dijon mustard
6 tablespoons brown sugar
salt and pepper
Soak the cedar in water for 1-2 hours. Remove any bones from the salmon and the skin, if you prefer. Season the fish with salt and pepper. Spread mustard over the top of each piece and sprinkle with brown sugar.
Heat your grill for direct heat to medium high. Set the wet planks on the grill, close the lid and let the planks heat for 3-4 minutes. Turn the plank over and set the fish on top. Cover the grill and cook until the fish is cooked through, reaching the internal temperature of 135. Check the planks throughout cooking process. If the planks catch on fire, mist down with a spray bottle filled with water and move to a cooler part of the grill. Serve with Tarragon Sauce below.
Tarragon Sauce
3/4 cup lowfat greek yogurt
1/4 cup light sour cream
1 tablespoon dijon mustard
2 tablespoons fresh tarragon leaves minced
zest of 1 lemon and juice of half a lemon
salt and pepper
Place all ingredients in a small bowl and whisk together. Let stand in frig for 1 hour for flavors to marry.
Serves 4
1 untreated cedar plank 6x14 or enough small planks 1 for each serving of fish
1 1/2 pounds salmon fillets
6 tablespoons grainy dijon mustard
6 tablespoons brown sugar
salt and pepper
Soak the cedar in water for 1-2 hours. Remove any bones from the salmon and the skin, if you prefer. Season the fish with salt and pepper. Spread mustard over the top of each piece and sprinkle with brown sugar.
Heat your grill for direct heat to medium high. Set the wet planks on the grill, close the lid and let the planks heat for 3-4 minutes. Turn the plank over and set the fish on top. Cover the grill and cook until the fish is cooked through, reaching the internal temperature of 135. Check the planks throughout cooking process. If the planks catch on fire, mist down with a spray bottle filled with water and move to a cooler part of the grill. Serve with Tarragon Sauce below.
Tarragon Sauce
3/4 cup lowfat greek yogurt
1/4 cup light sour cream
1 tablespoon dijon mustard
2 tablespoons fresh tarragon leaves minced
zest of 1 lemon and juice of half a lemon
salt and pepper
Place all ingredients in a small bowl and whisk together. Let stand in frig for 1 hour for flavors to marry.
Grilled Rosemary Potatoes
Here's a fun and easy way to fix potatoes without having to heat up the oven. Serve them with my cedar plank salmon above.
Serves 4
2 pounds red potatoes cut into chunks
2 shallots peeled and cut into wedges
2 sprigs of rosemary
olive oil
salt and pepper
Rip off 2/ 24 inch pieces of heavy duty foil and lay them on a flat surface overlapping each other.
Lay the potatoes and shallot pieces in the middle of the foil. Remove the leaves from the rosemary sprigs and mince. Sprinkle over all. Liberally sprinkle on the olive oil. Season with salt and pepper. Toss gently with your hands. Gather the long sides of the foil together and roll down to the top of the veggies. Fold in the short sides. Lay the packet on a heated 375-400 degree grill for 20 minutes with the lid closed. Flip the packet and continue to cook for another 20 minutes. If you are planning on cooking other items too, start the potatoes first and let them cook for about 30 minutes before adding your other items.
Serves 4
2 pounds red potatoes cut into chunks
2 shallots peeled and cut into wedges
2 sprigs of rosemary
olive oil
salt and pepper
Rip off 2/ 24 inch pieces of heavy duty foil and lay them on a flat surface overlapping each other.
Lay the potatoes and shallot pieces in the middle of the foil. Remove the leaves from the rosemary sprigs and mince. Sprinkle over all. Liberally sprinkle on the olive oil. Season with salt and pepper. Toss gently with your hands. Gather the long sides of the foil together and roll down to the top of the veggies. Fold in the short sides. Lay the packet on a heated 375-400 degree grill for 20 minutes with the lid closed. Flip the packet and continue to cook for another 20 minutes. If you are planning on cooking other items too, start the potatoes first and let them cook for about 30 minutes before adding your other items.
Monday, July 25, 2011
The Burrito or Nacho Bar
There are days when the thought of making another meal is enough to make me run screaming into the night. This is especially true at the end of a long work day. On those days I turn to my pantry for help. With a few fresh ingredients and some canned beans I have the makings for burritos or nachos.
Meat Filling
1 large onion diced
2 cloves garlic minced
1 pkg ground turkey meat
2 cans Bushes Grilling Beans(Texas Ranchero or Black Bean Fiesta)
olive oil
In a heavy skillet over medium/high heat put 3 tablespoons of olive oil. To that add the onion and garlic, cook for about 5 minutes and add the ground turkey. Cook, stirring occasionally until meat is browned. Add the beans and heat through. Set aside.
Heat several large tortillas in the microwave. Fill each tortilla with a spoonful of the meat filling. Let everyone choose from a variety of toppings such as shredded lettuce, shredded cheese, sour cream, salsa. Fold in the top and bottom of the tortilla towards the filling. Starting on one side roll the tortilla up. Devour
Nachos
To make nachos, use the same meat filling from above and have the same toppings for everyone to build their own plate. I lay chips on the plate, top with the filling and the cheese sauce below before handing off a plate to someone.
Cheese Sauce
4 cups of milk
1/4 cup butter or margarine
6 tablespoons of flour
4 cups shredded light cheddar cheese
1/2 teaspoon of salt
In a medium sized sauce pan, melt the butter over medium heat. When the butter is melted add the flour and stir continuously for about 2 minutes to cook out the raw flour taste and to combine the flour and butter. Slowly add the milk, whisking as you do so. Keep whisking until there are no lumps present. Add the salt and continue to stir until the milk mixture has thickened-about 5-7 minutes. When the milk has thickened, turn off the heat and whisk in the cheese until melted and combined. Ladle over the meat filling.
Meat Filling
1 large onion diced
2 cloves garlic minced
1 pkg ground turkey meat
2 cans Bushes Grilling Beans(Texas Ranchero or Black Bean Fiesta)
olive oil
In a heavy skillet over medium/high heat put 3 tablespoons of olive oil. To that add the onion and garlic, cook for about 5 minutes and add the ground turkey. Cook, stirring occasionally until meat is browned. Add the beans and heat through. Set aside.
Heat several large tortillas in the microwave. Fill each tortilla with a spoonful of the meat filling. Let everyone choose from a variety of toppings such as shredded lettuce, shredded cheese, sour cream, salsa. Fold in the top and bottom of the tortilla towards the filling. Starting on one side roll the tortilla up. Devour
Nachos
To make nachos, use the same meat filling from above and have the same toppings for everyone to build their own plate. I lay chips on the plate, top with the filling and the cheese sauce below before handing off a plate to someone.
Cheese Sauce
4 cups of milk
1/4 cup butter or margarine
6 tablespoons of flour
4 cups shredded light cheddar cheese
1/2 teaspoon of salt
In a medium sized sauce pan, melt the butter over medium heat. When the butter is melted add the flour and stir continuously for about 2 minutes to cook out the raw flour taste and to combine the flour and butter. Slowly add the milk, whisking as you do so. Keep whisking until there are no lumps present. Add the salt and continue to stir until the milk mixture has thickened-about 5-7 minutes. When the milk has thickened, turn off the heat and whisk in the cheese until melted and combined. Ladle over the meat filling.
Sunday, July 24, 2011
Raspberry Peach Clafouti
A clafouti is a dessert in which some sort of fresh fruit is paired with a crepe-like batter. It takes minutes to prepare and bakes in the oven. Topped with powdered sugar, whipped cream or creme fresh it's elegant enough to serve to company but quick and easy enough to serve after a casual family meal.
Cook's Notes- This fruit in this recipe can be swapped out for any fresh fruit you might have on hand.
Serves 4
5 large eggs
1/2 cup flour
1 cup light sour cream
1 cup milk
3/4 cup sugar
3/4 teaspoon real vanilla
1/4 teaspoon salt
2-3 large peaches, halved, pitted and cut into slices
1/2 cup fresh raspberries
powdered sugar for dusting
Preheat oven to 375. Prepare a 3 quart baking dish with cooking spray. In a medium bowl whisk the eggs and flour together. Add the sugar, sour cream, milk, vanilla and salt and whisk until well combined. Pour the batter into the prepared baking dish. Scatter the peaches and raspberries over the top. Bake until the custard is browned around the edges and the center is set about 45 minutes. Let cool slightly and serve warm.
Cook's Notes- This fruit in this recipe can be swapped out for any fresh fruit you might have on hand.
Serves 4
5 large eggs
1/2 cup flour
1 cup light sour cream
1 cup milk
3/4 cup sugar
3/4 teaspoon real vanilla
1/4 teaspoon salt
2-3 large peaches, halved, pitted and cut into slices
1/2 cup fresh raspberries
powdered sugar for dusting
Preheat oven to 375. Prepare a 3 quart baking dish with cooking spray. In a medium bowl whisk the eggs and flour together. Add the sugar, sour cream, milk, vanilla and salt and whisk until well combined. Pour the batter into the prepared baking dish. Scatter the peaches and raspberries over the top. Bake until the custard is browned around the edges and the center is set about 45 minutes. Let cool slightly and serve warm.
Saturday, July 23, 2011
Grilled Fish with Melon Salad
Easy and light. This dish will get you out of the kitchen fast on a hot day.
Serves 4
4 pieces of a firm flesh fish(Mahi Mahi, Cod, Sea Bass or Salmon)
salt and pepper
juice of 2 lemons
olive oil
1 small cantaloupe seeded and diced
1/2 an english cucumber diced
8 basil leaves minced
1/4 cup diced red onion
In a large bowl toss together the melon, cucumber, red onion, 1/2 teaspoon salt, basil leaves, juice of 1 lemon and 4 tablespoons olive oil. Set aside. Rub olive oil on one side of the fish and season with salt and pepper. Place oiled side down on a hot grill. Brush oil and season other side of fish with salt and pepper while first side cooks. Grill each side 5-7 minutes depending on the thickness of each piece. Place a spoonful of salad on a plate, placing a piece of grilled fish on the top. Squeeze lemon juice over all and serve.
Serves 4
4 pieces of a firm flesh fish(Mahi Mahi, Cod, Sea Bass or Salmon)
salt and pepper
juice of 2 lemons
olive oil
1 small cantaloupe seeded and diced
1/2 an english cucumber diced
8 basil leaves minced
1/4 cup diced red onion
In a large bowl toss together the melon, cucumber, red onion, 1/2 teaspoon salt, basil leaves, juice of 1 lemon and 4 tablespoons olive oil. Set aside. Rub olive oil on one side of the fish and season with salt and pepper. Place oiled side down on a hot grill. Brush oil and season other side of fish with salt and pepper while first side cooks. Grill each side 5-7 minutes depending on the thickness of each piece. Place a spoonful of salad on a plate, placing a piece of grilled fish on the top. Squeeze lemon juice over all and serve.
Eggplant Rolls
Eggplant is in season right now, so if your garden is over-run with these, here is a recipe that is sure to become a favorite. Eggplant is a very mild fruit that gets along and plays well with others. I saw another version of this recipe but changed the flavors to take on a distinctive Italian flair. You can serve this as an appetizer or side dish.
Cook's Notes- Salting the eggplant helps to remove the extra water and any bitter taste that may be present in the fruit.
Serves 8
2 eggplants
1/2 cup ricotta cheese
5 oz goat cheese
1/3 cup golden raisins or diced dried figs
1/2 cup pine nuts
sweet marsala wine
1/2 a lemon
1/4 teaspoon nutmeg
1/4 cup chopped parsley
olive oil
salt
Cut the eggplant 1/4 inch thick lengthwise with skin on. Lay the pieces out on a rimmed baking sheet in a single layer. Sprinkle the side facing up liberally with salt. Cover with a second baking sheet and weigh it down with several cans( I use my large cans of tomatoes). Leave covered for 30 minutes. Flip the eggplant pieces over, sprinkle with more salt and repeat. Meanwhile put the pine nuts into a skillet and toast over medium/ high heat. Watch these as they will brown quickly. Let cool. In a large bowl with an electric mixer beat together the ricotta and goat cheeses. Put the raisins into a microwave safe container, pour enough marsala wine over them to cover and heat in the microwave for 2 minutes. Remove from the microwave and let steep. Add the pine nuts, chopped parsely, nutmeg, zest of half a lemon and juice to the cheese mixture. Drain the raisins and add them to the cheese also. Mix to combine by hand. Rinse the salt from the eggplant and pat dry with paper towels. Heat a grill pan or outdoor grill. Brush olive oil onto one side of each piece of eggplant. Place oiled side down on heated grill. Brush the ungrilled side with oil and grill the other side when ready. Cool the eggplant. Lay flat on a cutting board. Put 1-2 tablespoons of the cheese filling onto one end of each eggplant piece and roll up. Lay the seam side down onto a serving platter. Drizzle finished rolls with lemon juice and olive oil. Serve room temperature or cold.
Cook's Notes- Salting the eggplant helps to remove the extra water and any bitter taste that may be present in the fruit.
Serves 8
2 eggplants
1/2 cup ricotta cheese
5 oz goat cheese
1/3 cup golden raisins or diced dried figs
1/2 cup pine nuts
sweet marsala wine
1/2 a lemon
1/4 teaspoon nutmeg
1/4 cup chopped parsley
olive oil
salt
Cut the eggplant 1/4 inch thick lengthwise with skin on. Lay the pieces out on a rimmed baking sheet in a single layer. Sprinkle the side facing up liberally with salt. Cover with a second baking sheet and weigh it down with several cans( I use my large cans of tomatoes). Leave covered for 30 minutes. Flip the eggplant pieces over, sprinkle with more salt and repeat. Meanwhile put the pine nuts into a skillet and toast over medium/ high heat. Watch these as they will brown quickly. Let cool. In a large bowl with an electric mixer beat together the ricotta and goat cheeses. Put the raisins into a microwave safe container, pour enough marsala wine over them to cover and heat in the microwave for 2 minutes. Remove from the microwave and let steep. Add the pine nuts, chopped parsely, nutmeg, zest of half a lemon and juice to the cheese mixture. Drain the raisins and add them to the cheese also. Mix to combine by hand. Rinse the salt from the eggplant and pat dry with paper towels. Heat a grill pan or outdoor grill. Brush olive oil onto one side of each piece of eggplant. Place oiled side down on heated grill. Brush the ungrilled side with oil and grill the other side when ready. Cool the eggplant. Lay flat on a cutting board. Put 1-2 tablespoons of the cheese filling onto one end of each eggplant piece and roll up. Lay the seam side down onto a serving platter. Drizzle finished rolls with lemon juice and olive oil. Serve room temperature or cold.
Wednesday, July 20, 2011
Spaghetti Carbonara
This dish originated in Rome. The sauce is made with egg yolk and a scant amount of cream. The original calls for panchetta(Italian cured bacon). I use American bacon because it gives the dish a smokey aspect that panchetta cannot give.
Serves 8
6 slices of bacon, diced
4 cloves garlic, minced
1/2 teaspoon red chili flakes
1/2 cup dry white wine
4 egg yolks
1/8 cup cream
1 cup pasta cooking water
2pkgs cooked spaghetti or fettucine
6 basil leaves, diced
parmesan cheese
Cook pasta according to package directions. In a large skillet, cook the bacon until crisp, draining the fat off during the cooking. Once the bacon is cooked, turn off the heat and add the garlic and chili flakes. Stir continuously for a couple of minutes until the garlic is cooked. Turning off the heat will keep the garlic from burning. When pasta has a couple of minutes of cooking time left, return the bacon, garlic and chilies to the heat. When pan is hot add the wine and deglaze the pan. Add the pasta directly out of cooking water, reserving 1 cup of hot water. Add the cooking liquid to the egg yolks and whisk until combined. Add to the pan and reduce the heat to medium/low. Stir the egg and pasta together until the egg mixture is almost absorbed and coats the pasta. Stir in the cream. Pour into a bowl,top with the cheese and basil. Toss to combine and serve.
Serves 8
6 slices of bacon, diced
4 cloves garlic, minced
1/2 teaspoon red chili flakes
1/2 cup dry white wine
4 egg yolks
1/8 cup cream
1 cup pasta cooking water
2pkgs cooked spaghetti or fettucine
6 basil leaves, diced
parmesan cheese
Cook pasta according to package directions. In a large skillet, cook the bacon until crisp, draining the fat off during the cooking. Once the bacon is cooked, turn off the heat and add the garlic and chili flakes. Stir continuously for a couple of minutes until the garlic is cooked. Turning off the heat will keep the garlic from burning. When pasta has a couple of minutes of cooking time left, return the bacon, garlic and chilies to the heat. When pan is hot add the wine and deglaze the pan. Add the pasta directly out of cooking water, reserving 1 cup of hot water. Add the cooking liquid to the egg yolks and whisk until combined. Add to the pan and reduce the heat to medium/low. Stir the egg and pasta together until the egg mixture is almost absorbed and coats the pasta. Stir in the cream. Pour into a bowl,top with the cheese and basil. Toss to combine and serve.
Tuesday, July 19, 2011
Panzanella Salad
I did not grow up with this salad but when I discovered it, you would think I had. This is another take on salad that is a perfect accompaniment to grilled meat or fish. It also is a nice break from potatoes or rice. On a hot day, add salami that you have cut into cubes for a refreshing salad supper.
Serves 8-10
1 loaf of good bakery bread cut in half
1/2 of a small red onion diced
1 quart of cherry tomatoes halved
1/2 of an english cucumber diced
1 cup diced celery
1/2 cup of pitted Kalamata olives
1 ball of fresh mozarella cubed
1/3 cup red wine vinegar
1/4 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon pepper
6 leaves of fresh basil diced
Place both halves of the bread on the grill. Grill until marks just appear. When bread is cool, cut into cubes and place in a large salad bowl. Add the tomaotes, onion, cucumber, celery, basil and cheese. Mix the vinegar, oil, salt and pepper together and pour over all. Toss to coat.
Serves 8-10
1 loaf of good bakery bread cut in half
1/2 of a small red onion diced
1 quart of cherry tomatoes halved
1/2 of an english cucumber diced
1 cup diced celery
1/2 cup of pitted Kalamata olives
1 ball of fresh mozarella cubed
1/3 cup red wine vinegar
1/4 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon pepper
6 leaves of fresh basil diced
Place both halves of the bread on the grill. Grill until marks just appear. When bread is cool, cut into cubes and place in a large salad bowl. Add the tomaotes, onion, cucumber, celery, basil and cheese. Mix the vinegar, oil, salt and pepper together and pour over all. Toss to coat.
Tapenade Pork Chops
I've been in love with olives since I was a kid. If olives were on the relish tray you can bet I was going to eat them all. We used to try to put them on our fingers. Olive Tampenade is a black or green olive spread that can add depth of flavor to entrees and appetizers. My favorite tampenade is easily available at Traders Joe's.
This tapenade coating works well on baked chicken or fish as well.
Serves 4
1/2 cup of black olive tampenade
1 teaspoon dijon mustard
2 teaspoon chopped parsley
4 bone in pork chops about 3/4 inch thick
salt and pepper
Heat broiler on high. In a small bowl combine tampenade, mustard, and parsley. Lightly season both sides of the chops with salt and pepper. Spread the tampenade mixture on both sides of the chops as well. Broil the chops on a baking sheet lined with heavy duty foil until the chops are browned and cook through about 6 minutes total.
This tapenade coating works well on baked chicken or fish as well.
Serves 4
1/2 cup of black olive tampenade
1 teaspoon dijon mustard
2 teaspoon chopped parsley
4 bone in pork chops about 3/4 inch thick
salt and pepper
Heat broiler on high. In a small bowl combine tampenade, mustard, and parsley. Lightly season both sides of the chops with salt and pepper. Spread the tampenade mixture on both sides of the chops as well. Broil the chops on a baking sheet lined with heavy duty foil until the chops are browned and cook through about 6 minutes total.
Sunday, July 17, 2011
Corn Cassarole
This originally was a Paula Deen recipe but I changed the canned corn for frozen and added an onion. I also cut the amount of butter in half and swapped out the regular sour cream for light sour cream. You won't miss a thing! I have gotten several requests for this recipe from my family. This is my mom's particular favorite. I often send her home with the leftovers.
serves 6-8
8 oz of frozen corn or one small bag
1 onion diced
salt and pepper to taste
1 tablespoon olive oil
1 15 oz can of cream corn
1 8 oz package of jiffy corn muffin mix
1/4 cup melted butter or margarine
several dashes of tabasco sauce
1 cup light sour cream
1 cup light shredded cheddar cheese
Preheat oven to 350. Spray a 3 quart casserole with cooking spray. In a large skillet over medium/ high heat, heat the oil. Add the corn and the onion. Season with salt and pepper. Saute until the onion is translucent. Pour into a large bowl. Add the muffin mix, melted butter,tabasco, sour cream and cream corn together. Pour into the prepared casserole dish. Bake for 45 minutes. Remove from the oven and top with the cheese. Return to oven for 5 minutes more until the cheese has melted. Serve warm.
serves 6-8
8 oz of frozen corn or one small bag
1 onion diced
salt and pepper to taste
1 tablespoon olive oil
1 15 oz can of cream corn
1 8 oz package of jiffy corn muffin mix
1/4 cup melted butter or margarine
several dashes of tabasco sauce
1 cup light sour cream
1 cup light shredded cheddar cheese
Preheat oven to 350. Spray a 3 quart casserole with cooking spray. In a large skillet over medium/ high heat, heat the oil. Add the corn and the onion. Season with salt and pepper. Saute until the onion is translucent. Pour into a large bowl. Add the muffin mix, melted butter,tabasco, sour cream and cream corn together. Pour into the prepared casserole dish. Bake for 45 minutes. Remove from the oven and top with the cheese. Return to oven for 5 minutes more until the cheese has melted. Serve warm.
Zucchini and Red Onion Salad
If you have ever grown zucchini in your garden you know that before long you are overrun with squash. One day you will find 2 or 3 little guys on there. The next day you'll find 7 more!! So if the zucchini are taking over your garden, never fear, turn them into this salad.
Serves 6-8
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon sugar
salt and pepper
2/3 of a small red onion, thinly sliced
6-8 small zucchini or 2 pounds
In a large bowl, whisk together vinegar, oil, sugar and salt and pepper to taste. Stir in the onion and let stand for about 15 minutes. This will soften the bite from the onion. Meanwhile using a vegetable peeler or vegetable slicer, slice the zucchini paper thin. Add to the dressing, adjust the salt and pepper. Toss to combine.
Serves 6-8
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon sugar
salt and pepper
2/3 of a small red onion, thinly sliced
6-8 small zucchini or 2 pounds
In a large bowl, whisk together vinegar, oil, sugar and salt and pepper to taste. Stir in the onion and let stand for about 15 minutes. This will soften the bite from the onion. Meanwhile using a vegetable peeler or vegetable slicer, slice the zucchini paper thin. Add to the dressing, adjust the salt and pepper. Toss to combine.
Strawberry Shortcake
It's Sunday and that means dinner with my folks. We try to do this twice a month and it's a lot of fun. Tonight I'm serving Fried Chicken(May 2011)Corn Casserole, Zucchini Salad and Strawberry Shortcake for dessert. Pictures will be posted soon.
Cook's Notes- This comes together very easily. When you are ready to turn it out on your floured surface, don't be alarmed if the dough doesn't look like it will come together. It will!! Start to knead it and the dough will quickly form into a ball. Don't over knead or over manipulate it, otherwise the resulting cake will be tough.
Makes 10 cakes
3 cups flour
1/2 cup sugar
3/4 teaspoon cream of tartar
4 teaspoons baking powder
1 cup cold butter, cut into small cubes
2/3 and 1/4 cup heavy cream
1 egg, beaten
3 cups fresh berries
3 tablespoons sugar
Preheat oven to 350. Line two baking sheets with parchment or a silpat. In a food processor, pulse for a count of 10- flour,baking powder,cream of tartar and sugar. Open the lid and add the butter. Pulse 5-7 more times until the butter is incorporated and flour mixture resembles small peas. Pour the mixture into a large bowl. Add the egg and 2/3 cup heavy cream. Mix by hand with a spoon until the dough begins to clump together. Turn out onto a lightly floured board and knead with your hands for 2 minutes until all the dough is formed into a ball. Flatten the ball with your hands and using a lightly floured rolling pin, roll out the dough until it is 1/2 inch thick. Use a light hand when rolling. The less you manipulate the dough the better. Cut the dough into 3 inch circles. You can use a biscuit cutter or a drinking glass. Dip your cutter in flour before cutting each circle. Place each circle onto the baking sheet about 2-3 inches apart. Gently pat the dough back together and cut more until you have 10 to 12 circles. Using the remaining 1/4 cup of cream, brush the tops of the shortcakes before placing in the oven to bake for 20 minutes. Remove from oven and cool completely.
To assemble- Cut a shortcake in half. Place a spoonful of cut berries that you have sprinkled with 3 tablespoons of sugar. Place the top of the shortcake over the berries. Add more berries and a spoonful of whipped cream if desired.
Cook's Notes- This comes together very easily. When you are ready to turn it out on your floured surface, don't be alarmed if the dough doesn't look like it will come together. It will!! Start to knead it and the dough will quickly form into a ball. Don't over knead or over manipulate it, otherwise the resulting cake will be tough.
Makes 10 cakes
3 cups flour
1/2 cup sugar
3/4 teaspoon cream of tartar
4 teaspoons baking powder
1 cup cold butter, cut into small cubes
2/3 and 1/4 cup heavy cream
1 egg, beaten
3 cups fresh berries
3 tablespoons sugar
Preheat oven to 350. Line two baking sheets with parchment or a silpat. In a food processor, pulse for a count of 10- flour,baking powder,cream of tartar and sugar. Open the lid and add the butter. Pulse 5-7 more times until the butter is incorporated and flour mixture resembles small peas. Pour the mixture into a large bowl. Add the egg and 2/3 cup heavy cream. Mix by hand with a spoon until the dough begins to clump together. Turn out onto a lightly floured board and knead with your hands for 2 minutes until all the dough is formed into a ball. Flatten the ball with your hands and using a lightly floured rolling pin, roll out the dough until it is 1/2 inch thick. Use a light hand when rolling. The less you manipulate the dough the better. Cut the dough into 3 inch circles. You can use a biscuit cutter or a drinking glass. Dip your cutter in flour before cutting each circle. Place each circle onto the baking sheet about 2-3 inches apart. Gently pat the dough back together and cut more until you have 10 to 12 circles. Using the remaining 1/4 cup of cream, brush the tops of the shortcakes before placing in the oven to bake for 20 minutes. Remove from oven and cool completely.
To assemble- Cut a shortcake in half. Place a spoonful of cut berries that you have sprinkled with 3 tablespoons of sugar. Place the top of the shortcake over the berries. Add more berries and a spoonful of whipped cream if desired.
Saturday, July 16, 2011
Honey-Ginger Drop Cookies
Honey adds a distinct flavor and color to cookies that sugar just can't produce. The crystalized ginger gives an exotic bite. Great served with iced-tea.
Makes about 60
1 cup honey
2 sticks butter, softened
zest of one orange
3 1/2 cups flour
4 teaspoons baking powder
6 oz crystalized ginger, finely chopped
Preheat oven to 350 and line cookie sheets with silpats or parchment paper. In a large bowl with an electric mixer, beat butter, honey and orange zest until light and fluffy. Add baking powder and mix until just combined. Add the flour and again mix until just combined. Be careful, over-mixing the batter once the flour has been added will make the cookies tough. Fold in the ginger. Drop by heaping teaspoonfuls. Press slightly with a the back of a spoon to flatten. Bake 12-15 minutes. Let cool on a rack and then store in a tightly covered container.
Makes about 60
1 cup honey
2 sticks butter, softened
zest of one orange
3 1/2 cups flour
4 teaspoons baking powder
6 oz crystalized ginger, finely chopped
Preheat oven to 350 and line cookie sheets with silpats or parchment paper. In a large bowl with an electric mixer, beat butter, honey and orange zest until light and fluffy. Add baking powder and mix until just combined. Add the flour and again mix until just combined. Be careful, over-mixing the batter once the flour has been added will make the cookies tough. Fold in the ginger. Drop by heaping teaspoonfuls. Press slightly with a the back of a spoon to flatten. Bake 12-15 minutes. Let cool on a rack and then store in a tightly covered container.
Thursday, July 14, 2011
Orange Chip Waffles
It seems like everything I make these days has some sort of citrus in it. The reason must be all the ripe fruit on my trees right now. I hate seeing it go to waste. This recipe will make my family very happy. I often get requests for breakfast items at dinnertime. I took my basic recipe and spiced it up a bit with oranges and mini chocolate chips. If you're not into chocolate you can omit the chips and add chopped toasted pecans to the batter instead. When I make waffles I will usually double the recipe to ensure there are a few extra for breakfast the next day.
I serve these with my Turkey Sausage Patties(June 2011)
Serves 4-6
1 1/2 cups flour
1/8 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 large egg
1/2 cup buttermilk
1/2 cup fresh squeezed orange juice
zest of one orange
1/3 cup low-fat sour cream
1/4 cup melted butter or margarine
1 cup mini chocolate chips
In a medium bowl mix together the dry ingredients and chocolate chips, set aside. In another bowl whisk the egg, buttermilk, orange juice,zest, sour cream and butter. Stir the wet ingredients into the dry until just combined. Heat a waffle iron and spray well with cooking spray. Cook waffles according to your waffle iron's directions. Respraying the iron between batches. Keep warm. Serve with maple syrup and strawberries.
I serve these with my Turkey Sausage Patties(June 2011)
Serves 4-6
1 1/2 cups flour
1/8 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 large egg
1/2 cup buttermilk
1/2 cup fresh squeezed orange juice
zest of one orange
1/3 cup low-fat sour cream
1/4 cup melted butter or margarine
1 cup mini chocolate chips
In a medium bowl mix together the dry ingredients and chocolate chips, set aside. In another bowl whisk the egg, buttermilk, orange juice,zest, sour cream and butter. Stir the wet ingredients into the dry until just combined. Heat a waffle iron and spray well with cooking spray. Cook waffles according to your waffle iron's directions. Respraying the iron between batches. Keep warm. Serve with maple syrup and strawberries.
Wednesday, July 13, 2011
Grilled Asian Salmon with a Soba Noodle Salad
We are grilling salmon tonight and I decided to give it an Asian twist. I wanted to do something other than rice as a side and this came to mind.
Cook's Notes- Ponzu sauce is a soy sauce that is flavored with a Japanese citrus fruit. It pairs very well with orange or lime.
Asian Salmon
4 6 oz portions of salmon filet, skin on
juice of 2 large oranges(about 1 cup)
zest of one orange
3/4 cups soy or Ponzu sauce
1 tablespoon honey
1/2 teaspoon chili-garlic sauce
1 inch of fresh ginger grated
Mix everything except the salmon in a small bowl. Place the salmon and marinade in a large zip lock bag for 30 minutes. Heat grill. Place a large piece of heavy duty foil over grill. Place fish on top and cook on both sides for 3-4 minutes on each side.
Soba Noodle Salad
My sobia noodles come in a package of 3 bundles. I usually use two bundles.
2/3 of a package of Soba Noodles, cooked to package directions.
1/2 cup ponzu sauce
1/4 teaspoon chili-garlic sauce
2 teaspoons sugar
1/8 cup rice wine vinegar
1 teaspoon sesame oil
1 inch fresh ginger, grated
1/2 of an english cucumber, diced
1/2 a large red bell pepper, diced
3 green onions, diced
4 oz grated carrots
1/3 cup cilantro leaves
1/2 cup cashews or peanuts
Drain the noodles and run them under cold water. Place in a large salad bowl and drizzle with sesame oil. Toss to coat. Add cucumber, bell pepper, green onions, carrots and cilantro leaves to the noodles and toss again. In a small bowl mix together the ponzu sauce, chili-garlic sauce, rice wine vinegar, sugar, grated ginger. Pour over noodles and veggies. Toss to coat. Add the nuts at the last minute and serve.
Cook's Notes- Ponzu sauce is a soy sauce that is flavored with a Japanese citrus fruit. It pairs very well with orange or lime.
Asian Salmon
4 6 oz portions of salmon filet, skin on
juice of 2 large oranges(about 1 cup)
zest of one orange
3/4 cups soy or Ponzu sauce
1 tablespoon honey
1/2 teaspoon chili-garlic sauce
1 inch of fresh ginger grated
Mix everything except the salmon in a small bowl. Place the salmon and marinade in a large zip lock bag for 30 minutes. Heat grill. Place a large piece of heavy duty foil over grill. Place fish on top and cook on both sides for 3-4 minutes on each side.
Soba Noodle Salad
My sobia noodles come in a package of 3 bundles. I usually use two bundles.
2/3 of a package of Soba Noodles, cooked to package directions.
1/2 cup ponzu sauce
1/4 teaspoon chili-garlic sauce
2 teaspoons sugar
1/8 cup rice wine vinegar
1 teaspoon sesame oil
1 inch fresh ginger, grated
1/2 of an english cucumber, diced
1/2 a large red bell pepper, diced
3 green onions, diced
4 oz grated carrots
1/3 cup cilantro leaves
1/2 cup cashews or peanuts
Drain the noodles and run them under cold water. Place in a large salad bowl and drizzle with sesame oil. Toss to coat. Add cucumber, bell pepper, green onions, carrots and cilantro leaves to the noodles and toss again. In a small bowl mix together the ponzu sauce, chili-garlic sauce, rice wine vinegar, sugar, grated ginger. Pour over noodles and veggies. Toss to coat. Add the nuts at the last minute and serve.
Tuesday, July 12, 2011
Tex-Mex Grilled Chicken and Chili Relleno Cassarole
I revisited some old friends for dinner tonight. When I posted these recipes back in April, I hadn't made them for awhile and of-course there were no pictures. I now have pictures of both of these will appear on the right of this post.
The addition of the citrus to the marinade makes the chicken come out moist and juicy. The flavor is wonderfully fresh. I like to marinate the chicken in the early afternoon, bake the chicken in the oven for about 30-40 minutes and then finish on the grill. For the chilies I did not have diced green chilies today so I used whole fire-roasted. I filled the center of each chili with cheese. For something different, I sauted an onion with 2 cloves of garlic and then put that over the top of the chilies before pouring the egg mixture over the top. I served this with fresh pico de gallo.
I hope you'll give these a try. I'd love to hear from anyone who has tried my recipes. Feedback is always appreciated.
The addition of the citrus to the marinade makes the chicken come out moist and juicy. The flavor is wonderfully fresh. I like to marinate the chicken in the early afternoon, bake the chicken in the oven for about 30-40 minutes and then finish on the grill. For the chilies I did not have diced green chilies today so I used whole fire-roasted. I filled the center of each chili with cheese. For something different, I sauted an onion with 2 cloves of garlic and then put that over the top of the chilies before pouring the egg mixture over the top. I served this with fresh pico de gallo.
I hope you'll give these a try. I'd love to hear from anyone who has tried my recipes. Feedback is always appreciated.
Spicy Chickpeas
I'm having a few friends over for drinks and I thought it might be fun to have a few snacks to go along with. I'm a snacker from the word go, so I'm always on the lookout for a snack with some health benefits to it. These are great with sangria and a nice change from nuts.
2 15 oz cans of chickpeas(garbonazos) rinsed and drained
3 slices of bacon, cut into small pieces
1 teaspoon garlic powder
2 teaspoons smoked paprika
1/2 teaspoon cumin, salt and pepper, red chili flakes
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 400. In a small skillet, cook the bacon until just crisp. Drain off all the fat from the bacon, reserving 1 teaspoon. In a medium bowl mix together the chickpeas, bacon, garlic powder, smoked paprika, cumin, salt, pepper, red chili flakes, olive oil and reserved bacon drippings. Pour mixture onto a baking sheet lined with a silpat or parchment. Bake for 25 to 30 minutes until the chickpeas are crisp. Cool, pour into a small dish and serve.
2 15 oz cans of chickpeas(garbonazos) rinsed and drained
3 slices of bacon, cut into small pieces
1 teaspoon garlic powder
2 teaspoons smoked paprika
1/2 teaspoon cumin, salt and pepper, red chili flakes
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 400. In a small skillet, cook the bacon until just crisp. Drain off all the fat from the bacon, reserving 1 teaspoon. In a medium bowl mix together the chickpeas, bacon, garlic powder, smoked paprika, cumin, salt, pepper, red chili flakes, olive oil and reserved bacon drippings. Pour mixture onto a baking sheet lined with a silpat or parchment. Bake for 25 to 30 minutes until the chickpeas are crisp. Cool, pour into a small dish and serve.
Sunday, July 10, 2011
Shrimp Rolls
When we vacationed in Boston a few year back, I put lobster rolls at the top of my to do list. With 3 teenagers at home I can't afford lobster for my version but shrimp makes a delicious substitute.
Cook's Notes- If it's too hot to heat up the stove. You can skip the cooking step for the shrimp and use pre-cooked shrimp from the store.
Makes enough to fill 8 rolls
2 pounds of raw shrimp, with shell on
4 lemons
1/4 cup Old Bay Seasoning
4 cloves of garlic
1/4 cup light mayo
1/2 cup plain low-fat greek yogurt
2 tablespoons fresh dill leaves
5 green onions
1/2 of a cucumber peeled and seeded
3 stalks of celery
salt and pepper
8 hot dog buns
half cup of melted margarine or butter
In a 5 quart pot, place the shrimp,3 lemons that you have cut in half, old bay and 3 whole garlic cloves. Fill pot with enough cold water to cover the shrimp. Bring to a boil and cook until shrimp just turns pink. Drain off the water, pick out the lemons and garlic and let the shrimp cool. Peel the shirmp and dice into chunks. Place the diced shrimp into a large bowl. Dice three of the green onions, cucumber and celery. Add these to the shrimp and set aside. In a blender add 1 clove of garlic, juice of 1 lemon, 2 diced green onions and dill. Blend until smooth. Turn off the blender and add the mayo, greek yogurt, large pinch of salt and pepper. Blend until well combined. Pour enough of the dressing onto the shrimp and veggies to coat. Heat a griddle, open the hot dog buns flat and brush the inside of the bun with melted margarine or butter. Place the buns inside down on the hot griddle and cook until inside of the bun just browns.( a couple of minutes) Remove buns from griddle and fill with the shrimp salad. Serve.
Cook's Notes- If it's too hot to heat up the stove. You can skip the cooking step for the shrimp and use pre-cooked shrimp from the store.
Makes enough to fill 8 rolls
2 pounds of raw shrimp, with shell on
4 lemons
1/4 cup Old Bay Seasoning
4 cloves of garlic
1/4 cup light mayo
1/2 cup plain low-fat greek yogurt
2 tablespoons fresh dill leaves
5 green onions
1/2 of a cucumber peeled and seeded
3 stalks of celery
salt and pepper
8 hot dog buns
half cup of melted margarine or butter
In a 5 quart pot, place the shrimp,3 lemons that you have cut in half, old bay and 3 whole garlic cloves. Fill pot with enough cold water to cover the shrimp. Bring to a boil and cook until shrimp just turns pink. Drain off the water, pick out the lemons and garlic and let the shrimp cool. Peel the shirmp and dice into chunks. Place the diced shrimp into a large bowl. Dice three of the green onions, cucumber and celery. Add these to the shrimp and set aside. In a blender add 1 clove of garlic, juice of 1 lemon, 2 diced green onions and dill. Blend until smooth. Turn off the blender and add the mayo, greek yogurt, large pinch of salt and pepper. Blend until well combined. Pour enough of the dressing onto the shrimp and veggies to coat. Heat a griddle, open the hot dog buns flat and brush the inside of the bun with melted margarine or butter. Place the buns inside down on the hot griddle and cook until inside of the bun just browns.( a couple of minutes) Remove buns from griddle and fill with the shrimp salad. Serve.
Pasta Salad
I make many variations of this salad. When I am too lazy to make my own dressing, I will grab a good bottled Italian to dress it instead.
1 box of pasta, shells or bow tie
4 green onions, diced
1/2 a red bell pepper, diced
1/2 cup Kalamata olives
4 oz marinated artichoke hearts, marinade reserved
1/2 a brick of low-fat feta cheese, crumbled
3 tablespoons red wine vinegar
3 tablespoons olive oil
1/2 cup of halved cherry tomatoes
salt and pepper
Prepare pasta to package directions. Drain and rinse with cold water to stop cooking process. Place in a large bowl. Add the green onions, olives, red pepper, tomatoes, feta cheese and artichokes.Sprinkle salt and pepper over pasta and veggies. In a small bowl mix together the artichoke marinade, olive oil and red wine vinegar. Pour over pasta and veggies. Toss and serve.
1 box of pasta, shells or bow tie
4 green onions, diced
1/2 a red bell pepper, diced
1/2 cup Kalamata olives
4 oz marinated artichoke hearts, marinade reserved
1/2 a brick of low-fat feta cheese, crumbled
3 tablespoons red wine vinegar
3 tablespoons olive oil
1/2 cup of halved cherry tomatoes
salt and pepper
Prepare pasta to package directions. Drain and rinse with cold water to stop cooking process. Place in a large bowl. Add the green onions, olives, red pepper, tomatoes, feta cheese and artichokes.Sprinkle salt and pepper over pasta and veggies. In a small bowl mix together the artichoke marinade, olive oil and red wine vinegar. Pour over pasta and veggies. Toss and serve.
Saturday, July 9, 2011
Applesauce Snack Cake
With the weather being cooler today, I decided to take a chance on heating up the oven. I'm making what I like to call a snack cake. These are made in a 13x9 inch pan. I do not frost a snack cake. At the most, I will dust it with some powdered sugar which makes it a great take along cake to a picnic or packed in a sack lunch. However, if you'd like to frost this one, a good choice would be my cream cheese frosting on Mom's Carrot Cake.(May 2011)
Serves 16
1 cup softened butter(2 sticks)
2 1/2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
4 eggs
1 teaspoon vanilla
1 1/2 cups sugar
1 1/2 cups unsweetened applesauce
1/2 cup buttermilk
1/2 cup raisins
Preheat oven to 375. Spray a 13x9 inch pan with baking spray. In a medium sized bowl mix together the flour, baking soda, cinnamon, ginger, nutmeg and cloves. In a large bowl with an electric mixer, beat the butter and sugar until fluffy, scraping down the side of the bowl. Add the eggs one at a time. Add the vanilla and continue to mix. Mix in half the dry ingredients, add the applesauce and the rest of the dry ingredients. Lastly add the buttermilk and raisins.
Pour batter into the prepared pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Serves 16
1 cup softened butter(2 sticks)
2 1/2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
4 eggs
1 teaspoon vanilla
1 1/2 cups sugar
1 1/2 cups unsweetened applesauce
1/2 cup buttermilk
1/2 cup raisins
Preheat oven to 375. Spray a 13x9 inch pan with baking spray. In a medium sized bowl mix together the flour, baking soda, cinnamon, ginger, nutmeg and cloves. In a large bowl with an electric mixer, beat the butter and sugar until fluffy, scraping down the side of the bowl. Add the eggs one at a time. Add the vanilla and continue to mix. Mix in half the dry ingredients, add the applesauce and the rest of the dry ingredients. Lastly add the buttermilk and raisins.
Pour batter into the prepared pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Broccoli Beef
It has finally begun to cool off around here. After 4 days of heat and humidity I'm ready for a change. I'm a sucker for Chinese food but not the fat and calories. Many restaurants use enough oil to run a semi and have you ever noticed the lack of veggies. So here's my version. It's lighter on the fat, high on flavor, and loaded with veggies.
Cook's Notes- When I have time I like to make brown rice for this dish. Brown rice takes about 45 minutes to cook. If you'd like to try brown rice for this dish, you need to give it about a 30 minute head start. Just follow package directions.
Serves 4
6 tablespoons soy sauce
6 tablespoons apple juice
3 tablespoons cider vinegar
2 tablespoons sugar
3 cloves of garlic,minced
pepper
1/2 teaspoon red chili flakes
1 1/4 pounds flank or skirt steak(cut across grain into thin bite-sized strips)
2 tablespoons olive oil
3 tablespoons corn starch
1 1/2 pounds broccoli,trimmed and cut into bite-sized pieces
salt
cooked rice
In a large bowl, mix soy, apple juice, cider vinegar, sugar, garlic and peppers. Add the meat, toss to coat and let marinate for about 15 minutes. Meanwhile start rice and cook according to package directions. Drain the marinade from meat and save. Heat the 1 tablespoon of oil in a heavy skillet or wok. Cook the meat in 2 batches. Adding another tablespoon of oil for each batch. Place the cooked meat in a clean bowl and cover with foil to keep warm. In a large pot or skillet with a lid, place the broccoli. Add about 1 an inch of water to the bottom, sprinkle with salt and pepper. Cook over high heat. When water begins to steam, cover the pot and cook for 6 minutes. Remove from heat, uncover and drain any left over water. Return the meat to the wok or skillet, add the cooked broccoli. To the reserved marinade add the corn starch and whisk until full incorporated. Pour over the meat and broccoli and cook over high heat until the marinade comes to a full boil and thickens. Serve over cooked rice.
Cook's Notes- When I have time I like to make brown rice for this dish. Brown rice takes about 45 minutes to cook. If you'd like to try brown rice for this dish, you need to give it about a 30 minute head start. Just follow package directions.
Serves 4
6 tablespoons soy sauce
6 tablespoons apple juice
3 tablespoons cider vinegar
2 tablespoons sugar
3 cloves of garlic,minced
pepper
1/2 teaspoon red chili flakes
1 1/4 pounds flank or skirt steak(cut across grain into thin bite-sized strips)
2 tablespoons olive oil
3 tablespoons corn starch
1 1/2 pounds broccoli,trimmed and cut into bite-sized pieces
salt
cooked rice
In a large bowl, mix soy, apple juice, cider vinegar, sugar, garlic and peppers. Add the meat, toss to coat and let marinate for about 15 minutes. Meanwhile start rice and cook according to package directions. Drain the marinade from meat and save. Heat the 1 tablespoon of oil in a heavy skillet or wok. Cook the meat in 2 batches. Adding another tablespoon of oil for each batch. Place the cooked meat in a clean bowl and cover with foil to keep warm. In a large pot or skillet with a lid, place the broccoli. Add about 1 an inch of water to the bottom, sprinkle with salt and pepper. Cook over high heat. When water begins to steam, cover the pot and cook for 6 minutes. Remove from heat, uncover and drain any left over water. Return the meat to the wok or skillet, add the cooked broccoli. To the reserved marinade add the corn starch and whisk until full incorporated. Pour over the meat and broccoli and cook over high heat until the marinade comes to a full boil and thickens. Serve over cooked rice.
Wednesday, July 6, 2011
Chicken Milanese
Here's another chicken recipe that works well on a hot day. Serve it over a salad of spring mix and arugula with watermelon or strawberries on the side. Delicious!!!
Serves 4
4 boneless, skinless chicken breasts
1 1/4 cups panko crumbs
1/2 cup flour
4 large eggs beaten
juice of 2 lemons
6-8 oz of spring mix with arugula
1 small red onion thinly sliced
1 cup shredded parmesan cheese
salt and pepper
1/3 cup (or less) of extra virgin olive oil
Lay out 3 shallow baking dishes. Put the flour in one, the eggs in the 2nd and the panko in the 3rd and set aside. One at a time, carefully butterly the chicken breasts, starting with the thickest part of the breasts. Open out flat onto a piece of plastic wrap, lay another piece of plastic over the top . Using the blunt end of a meat mallet, gently pound out the meat until it is about 1/2 inch in thickness, sprinkle both sides with salt and pepper and set aside. Heat a heavy skillet over medium high heat. Meanwhile, dip a pounded breast into the into the flour on both sides, then the egg wash,both sides and finally ending in the panko. Add enough oil to the bottom of your skillet to coat the bottom. Place the breast into the pan to cook about 5-7 minutes both sides. Repeat the process with the rest of the breasts, covering the finished chicken with foil to keep warm. On a clean rimmed baking sheet,lined with a silpat, place scoops of parmesan cheese using about 1/4 cup scoops. Flatten out the cheese into a single layer disc, about 5-6 inches in diameter. Place under the broiler on high and cook until the cheese melts and the top is lightly browned. Remove from the oven and cool. This should take about 5 minutes, depending on your broiler. Toss the greens and onion in a large bowl with the lemon juice, salt, pepper and a light coating of olive oil. Place a chicken breast on a plate top with the salad and a parmesan crisp.
Serves 4
4 boneless, skinless chicken breasts
1 1/4 cups panko crumbs
1/2 cup flour
4 large eggs beaten
juice of 2 lemons
6-8 oz of spring mix with arugula
1 small red onion thinly sliced
1 cup shredded parmesan cheese
salt and pepper
1/3 cup (or less) of extra virgin olive oil
Lay out 3 shallow baking dishes. Put the flour in one, the eggs in the 2nd and the panko in the 3rd and set aside. One at a time, carefully butterly the chicken breasts, starting with the thickest part of the breasts. Open out flat onto a piece of plastic wrap, lay another piece of plastic over the top . Using the blunt end of a meat mallet, gently pound out the meat until it is about 1/2 inch in thickness, sprinkle both sides with salt and pepper and set aside. Heat a heavy skillet over medium high heat. Meanwhile, dip a pounded breast into the into the flour on both sides, then the egg wash,both sides and finally ending in the panko. Add enough oil to the bottom of your skillet to coat the bottom. Place the breast into the pan to cook about 5-7 minutes both sides. Repeat the process with the rest of the breasts, covering the finished chicken with foil to keep warm. On a clean rimmed baking sheet,lined with a silpat, place scoops of parmesan cheese using about 1/4 cup scoops. Flatten out the cheese into a single layer disc, about 5-6 inches in diameter. Place under the broiler on high and cook until the cheese melts and the top is lightly browned. Remove from the oven and cool. This should take about 5 minutes, depending on your broiler. Toss the greens and onion in a large bowl with the lemon juice, salt, pepper and a light coating of olive oil. Place a chicken breast on a plate top with the salad and a parmesan crisp.
Sunday, July 3, 2011
Turkey Burgers
When I made the conscious effort to have less red meat in my life, the search was on to either find or develop a good turkey burger. This is my go to burger recipe. It's so good that we rarely miss the moo in our burgers anymore.
I made these for dinner tonight. While I was grilling these my mom came out to keep me company. We got to talking and I was so busy trying to multitask that I forgot to take a picture. I guess I'll have to do it tomorrow with the leftovers before Christopher finds them.
Serves 4
1 1/2 pounds ground turkey(93% lean)
1/2 cup grated Gruyere Cheese
4 green onions cut into thirds
2 slices fresh bread
1/4 cup dijon mustard
1 clove of garlic
3 teaspoons salt
1/2 teaspoon pepper
In a food processor, place the bread, garlic and green onions. Grind until you have crumbs. Pour into a bowl. Add the ground turkey, cheese, mustard, salt and pepper. Mix until just combined. Divide the meat mixture into 4 patties about 1 inch in thickness. Heat the grill and lightly oil the grates. Place patties on the hottest part of the grill and cook until both sides of each patty is browned about 2 minutes on each side. Move to a cooler part of the grill and continue to cook 5-10 minutes more until cooked through.
I made these for dinner tonight. While I was grilling these my mom came out to keep me company. We got to talking and I was so busy trying to multitask that I forgot to take a picture. I guess I'll have to do it tomorrow with the leftovers before Christopher finds them.
Serves 4
1 1/2 pounds ground turkey(93% lean)
1/2 cup grated Gruyere Cheese
4 green onions cut into thirds
2 slices fresh bread
1/4 cup dijon mustard
1 clove of garlic
3 teaspoons salt
1/2 teaspoon pepper
In a food processor, place the bread, garlic and green onions. Grind until you have crumbs. Pour into a bowl. Add the ground turkey, cheese, mustard, salt and pepper. Mix until just combined. Divide the meat mixture into 4 patties about 1 inch in thickness. Heat the grill and lightly oil the grates. Place patties on the hottest part of the grill and cook until both sides of each patty is browned about 2 minutes on each side. Move to a cooler part of the grill and continue to cook 5-10 minutes more until cooked through.
Saturday, July 2, 2011
Blueberry Pie
There's nothing like a good berry pie. Here's mine with my foolproof crust and tricks for making a filling that doesn't run
Makes 1 2 crust pie that is 9inches and deep dish
Crust
2 1/2 cups of flour
1 tablespoon sugar
2 sticks of cold butter, cut into cubes
1/4- 1/2 cup ice water
Filling
6 cups fresh berries
1 cup sugar
1/4 cup berry jam(like blueberry or blackberry)
1 1/2 tablespoons lemon juice
1 teaspoon lemon zest
1/4 teaspoon salt
1/3 cup quick cooking tapioca
In a food processor, put the flour and sugar. Pulse about 15 times to combine. Add the butter and pulse again about 12 times until the butter is cut in and resembles coarse meal. Add ice water starting adding a tablespoon of ice water at a time while running the machine for about 30 seconds. Stop the machine and grab some of the flour mixture. If you can squeeze it and it will hold together you are good to go. If not, run the machine and add 1 tablespoon at a time, stopping to check the dough. On a dry day I have had to add up to a 1/2 cup, on a humid day you may only need 1/4 cup. So do take the time to check the dough after each addition of water. Pour the dough into a bowl and squeeze together until it all comes together into a ball . Divide the ball into 2 equal pieces, wrap each piece in plastic warp. Press them into discs, and place in the frig until firm.
Place 3 cups of berries into a saucepot with the sugar, salt and tapioca. Cook over medium heat until the berries release their juice and the tapioca thickens. It will be thick. Fold in the rest of the berries and the lemon juice. Set aside. The filling will continue to thicken as it cools.
On a well floured board, roll out one of your dough discs and lay in the bottom of a 9 inch deep dish pie pan. Make sure you have some dough hanging over the edge of the pan for crimping. Pour in the filling and roll out the last disc. Lay it over the top of the filling, crimp the edges and cut about 4 slits in the top. Brush the top with an egg that has been beaten with about 2 teaspoons of water and sprinkle sugar over the top. Place on a cookie sheet lined with a silpat or parchment. Place in a 400 degree oven and reduce heat to 350. Bake for about 1 hour to 1/2 hours unitl the fruit bubbles and the crust browns. If the crust browns too fast, tent the pie with foil.
Cook's Notes- If you'd prefer a crumb topping instead of a rolled top, crumble the 2nd disc with your hands and sprinkle over top of filling. Melt 1/2 a stick of butter and drizzle over the crumbs. Sprinkle the crumbs with sugar and bake.
Makes 1 2 crust pie that is 9inches and deep dish
Crust
2 1/2 cups of flour
1 tablespoon sugar
2 sticks of cold butter, cut into cubes
1/4- 1/2 cup ice water
Filling
6 cups fresh berries
1 cup sugar
1/4 cup berry jam(like blueberry or blackberry)
1 1/2 tablespoons lemon juice
1 teaspoon lemon zest
1/4 teaspoon salt
1/3 cup quick cooking tapioca
In a food processor, put the flour and sugar. Pulse about 15 times to combine. Add the butter and pulse again about 12 times until the butter is cut in and resembles coarse meal. Add ice water starting adding a tablespoon of ice water at a time while running the machine for about 30 seconds. Stop the machine and grab some of the flour mixture. If you can squeeze it and it will hold together you are good to go. If not, run the machine and add 1 tablespoon at a time, stopping to check the dough. On a dry day I have had to add up to a 1/2 cup, on a humid day you may only need 1/4 cup. So do take the time to check the dough after each addition of water. Pour the dough into a bowl and squeeze together until it all comes together into a ball . Divide the ball into 2 equal pieces, wrap each piece in plastic warp. Press them into discs, and place in the frig until firm.
Place 3 cups of berries into a saucepot with the sugar, salt and tapioca. Cook over medium heat until the berries release their juice and the tapioca thickens. It will be thick. Fold in the rest of the berries and the lemon juice. Set aside. The filling will continue to thicken as it cools.
On a well floured board, roll out one of your dough discs and lay in the bottom of a 9 inch deep dish pie pan. Make sure you have some dough hanging over the edge of the pan for crimping. Pour in the filling and roll out the last disc. Lay it over the top of the filling, crimp the edges and cut about 4 slits in the top. Brush the top with an egg that has been beaten with about 2 teaspoons of water and sprinkle sugar over the top. Place on a cookie sheet lined with a silpat or parchment. Place in a 400 degree oven and reduce heat to 350. Bake for about 1 hour to 1/2 hours unitl the fruit bubbles and the crust browns. If the crust browns too fast, tent the pie with foil.
Cook's Notes- If you'd prefer a crumb topping instead of a rolled top, crumble the 2nd disc with your hands and sprinkle over top of filling. Melt 1/2 a stick of butter and drizzle over the crumbs. Sprinkle the crumbs with sugar and bake.
Whoopie Pies
These are sooooo good. My mom never made these when we were kids, kinda wish she had though. If these were a part of your childhood memories, I hope they bring back those lazy days of summer.
I've included the recipe for Coconut Butter Cream Frosting. If Coconut is not your thing, you can omit the coconut rum and extract, flavor with vanilla instead or you can use my chocolate butter cream frosting from My Children's Favorite Cake(april 2011) for the chocoholics in your life.
OK Chris, game on!
Cook's Notes- For some reason the frosting never set up while making it this time. So if you experienced the same issue, my apologies. I have revamped the frosting by omitting the coconut milk and adding coconut rum as part of the flavoring. I also did not let the butter get too soft before adding and I think that helped as well.
Makes about 2 dozen
3 1/2 cups flour
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon baking powder
2 sticks butter softened
2 cups sugar
2 eggs
2 cups buttermilk
2 teaspoons vanilla
2 teaspoons instant coffee dissolved in 1 tablespoon hot water
Seven minute frosting
Preheat oven to 400. Line baking sheets with silpats or parchment paper. In a small bowl, stir together the flour, cocoa powder, baking soda, baking powder and set aside. In a large bowl beat the butter and sugar until soft and fluffy. Add the eggs, one a time and continue to mix. Add the vanilla and coffee. Mix until combined. Add half the flour mixture and 1 cup of butter milk. Mix until combined. Finish with the rest of the flour mixture and the rest of the buttermilk. Mix again. Using an ice-cream scoop that you have sprayed with cooking spray, scoop out cookies onto the baking sheets. Space about 1 1/2 inches apart, making 3 to a row until you get 12 cookies on a sheet. Bake for 12 minutes, remove from oven and let cool completely. Spread 2-3 tablespoons of frosting to the bottom of one cookie and top with another just before serving. Store leftovers in an airtight container.
Frosting
4 eggs whites
1/2 teaspoon cream of tartar
1 cups sugar
1/2 cup water
2 sticks of butter, softened and cut into chunks
1tablespoon of coconut rum
2 teaspoons coconut extract
Put egg whites into a bowl and whip until stiff peaks form. In a small sauce pan, put in the sugar, water and cream of tartar. Stir to combine. Over high heat bring mixture to a boil until it reaches 238 degrees(soft ball stage) without stirring. With the mixer running on low. Mix the egg whites and slowly pour in the hot sugar syrup. Once all the syrup has been added to the egg whites, turn the mixer on high and mix for 3 minutes. With the mixer running, add the butter a little at a time until it is all incorporated. The mixture will appear to curdle, keep mixing, it will come together in a few minutes. Once it is smooth, add the coconut rum and the extract. Whip until smooth. If the frosting appears too soft, place it in the frig and it will firm up in a few minutes. Frost the whoopie pies. Refrigerate cake until ready to serve.
I've included the recipe for Coconut Butter Cream Frosting. If Coconut is not your thing, you can omit the coconut rum and extract, flavor with vanilla instead or you can use my chocolate butter cream frosting from My Children's Favorite Cake(april 2011) for the chocoholics in your life.
OK Chris, game on!
Cook's Notes- For some reason the frosting never set up while making it this time. So if you experienced the same issue, my apologies. I have revamped the frosting by omitting the coconut milk and adding coconut rum as part of the flavoring. I also did not let the butter get too soft before adding and I think that helped as well.
Makes about 2 dozen
3 1/2 cups flour
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon baking powder
2 sticks butter softened
2 cups sugar
2 eggs
2 cups buttermilk
2 teaspoons vanilla
2 teaspoons instant coffee dissolved in 1 tablespoon hot water
Seven minute frosting
Preheat oven to 400. Line baking sheets with silpats or parchment paper. In a small bowl, stir together the flour, cocoa powder, baking soda, baking powder and set aside. In a large bowl beat the butter and sugar until soft and fluffy. Add the eggs, one a time and continue to mix. Add the vanilla and coffee. Mix until combined. Add half the flour mixture and 1 cup of butter milk. Mix until combined. Finish with the rest of the flour mixture and the rest of the buttermilk. Mix again. Using an ice-cream scoop that you have sprayed with cooking spray, scoop out cookies onto the baking sheets. Space about 1 1/2 inches apart, making 3 to a row until you get 12 cookies on a sheet. Bake for 12 minutes, remove from oven and let cool completely. Spread 2-3 tablespoons of frosting to the bottom of one cookie and top with another just before serving. Store leftovers in an airtight container.
Frosting
4 eggs whites
1/2 teaspoon cream of tartar
1 cups sugar
1/2 cup water
2 sticks of butter, softened and cut into chunks
1tablespoon of coconut rum
2 teaspoons coconut extract
Put egg whites into a bowl and whip until stiff peaks form. In a small sauce pan, put in the sugar, water and cream of tartar. Stir to combine. Over high heat bring mixture to a boil until it reaches 238 degrees(soft ball stage) without stirring. With the mixer running on low. Mix the egg whites and slowly pour in the hot sugar syrup. Once all the syrup has been added to the egg whites, turn the mixer on high and mix for 3 minutes. With the mixer running, add the butter a little at a time until it is all incorporated. The mixture will appear to curdle, keep mixing, it will come together in a few minutes. Once it is smooth, add the coconut rum and the extract. Whip until smooth. If the frosting appears too soft, place it in the frig and it will firm up in a few minutes. Frost the whoopie pies. Refrigerate cake until ready to serve.
Fourth of July and Pie
What do you think of when you think about the 4th? I conjure up images of bbq's, the beach, fireworks, the Coronado Parade and pie. Pies and I have a love, hate relationship. I love to eat them but have a heck of a time making them. If the crust wasn't giving me grief, the filling was too runny. Never wanting to admit defeat, I stoically carried on. Why?? because, pie is present in most of the my holidays. Pie is always a must at Thanksgiving where I made at least two different types, sometimes 3 if I have a crowd. Pie just screams the 4th.I like either a cherry or berry pie. So here I am, back in the kitchen having another go at pie. Thank the Lord that my family will eat just about anything and are very forgiving. This year I will make a blueberry pie to have on Sunday when my parents make the trek down for dinner. I fell across a fool-proof pie crust a few years back so now all I had left to do was come up with a few tricks for tackling that filling. I finally mastered that and will share those in the recipe above.
We are going to my friend Lori's for the 4th. Her husband, Chris, originally came from Cape Cod. One day we had a discussion about Whoopi-Pies. He claimed his were the best and I of-course disagreed. The challenge was on! He made some last year and I plan to bring mine this year. I'm confident I can take him.
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