I have a wonderful recipe for stuffed shells that includes meat. However, I found this one in the current issue of CUISINE AT HOME that sounds promising. it only makes 2 servings so if you're feeding a crowd you'll need to adjust the ingredients. Cook some extra shells either way since some of them always seem to split while cooking or tear while stuffing.
PESTO AND CHEESE STUFFED SHELLS
COOK:
14 dry jumbo pasta shells
FOR THE SAUCE, SWEAT:
1/4 c. grated onion
1 tbsp. olive oil
1 tbsp. tomato paste
2 tsp. minced garlic
1/2 tsp. dried Italian seasoning
STIR IN:
1 can diced tomatoes in juice (14.5 oz.) I use no-salt-added
salt and black pepper to taste
FOR THE FILLING, COMBINE:
3/4 c. purchased refrigerated pesto (7oz.)
1/2 c. shredded part-skim mozzarella
1/4 c. whole-milk ricotta cheese
1/4 c. shredded Parmesan
2 tsp. minced lemon zest
1/4 tsp. red pepper flakes
SPRINKLE:
2 tbsp. shredded part-skim mozzarella
2 tbsp. shredded Parmesan
GARNISH:
2 tbsp. thinly sliced fresh basil
Preheat oven to 400. Coat an 8x8 inch ovenproof baking dish with nonstick spray.
Cook shells in a pot of boiling, salted water, just until pliable, 8-9 minutes. Rinse shells with cold water; drain.
For the sauce, sweat onion in oil in a saute pan over medium heat until softened, 3-5 minutes. Add tomato paste, garlic, and Italian seasoning; cook until fragrant, 1 minute.
Stir in tomatoes; cook until heated through, 2-3 minutes. Season sauce with salt and pepper. Cover bottom of prepared dish with a third of the sauce.
For the filling, combine pesto, 1/2 c. mozzarella, ricotta, 1/4 c. Parmesan, zest, and pepper flakes; season with salt.
Stuff each shell with a heaping tbsp. filling and arrange in prepared dish, cheese side up. Pour remaining sauce over shells.
Sprinkle 2 tbsp. mozzarella and 2 tbsp. Parmesan over top of shells. Bake shells until beginning to brown, 25-30 minutes.
Garnish each serving with basil.
Monday, October 29, 2012
Sunday, October 28, 2012
SEAFOOD SUNDAY
Shrimp is one of my favorite foods. The article that accompanied this recipe in CUISINE AT HOME stated that rock shrimp are a shrimp family cousin. They are sweet-tasting, like lobster and cook more quickly than other shrimp. The rock-hard shell is extremely tough to take off by hand, so the shrimp are sold most often with the shells already removed. Although I have heard of rock shrimp I can't say that I have seen them in the grocery so I will probably substitute regular shrimp in this recipe.
CREOLE ROCK SHRIMP with bacon
COOK:
8 oz. thick sliced bacon
ADD:
1/2 cup diced yellow bell pepper
1 tbsp. minced garlic
DEGLAZE:
1/4 dry sherry
STIR IN:
1 can diced tomatoes in sauce (14.5 oz.)
1 lb. rock shrimp
1/2 cup thinly sliced scallions
salt and black pepper to taste
Cook bacon in a saute pan over medium heat until crisp. Transfer bacon to a paper-towel-lined plate; discard all but 1 tbsp. of drippings. Increase heat to medium high.
Add bell pepper and garlic to drippings in the pan and saute until fragrant, 1-2 minutes.
Deglaze pan with sherry and reduce until evaporated.
Stir in tomatoes and bring to a simmer over medium-high heat. Add shrimp and cook until firm, 2-3 minutes. Stir in scallions and season with salt and pepper. Serve shrimp with cheesy grits.
CREOLE ROCK SHRIMP with bacon
COOK:
8 oz. thick sliced bacon
ADD:
1/2 cup diced yellow bell pepper
1 tbsp. minced garlic
DEGLAZE:
1/4 dry sherry
STIR IN:
1 can diced tomatoes in sauce (14.5 oz.)
1 lb. rock shrimp
1/2 cup thinly sliced scallions
salt and black pepper to taste
Cook bacon in a saute pan over medium heat until crisp. Transfer bacon to a paper-towel-lined plate; discard all but 1 tbsp. of drippings. Increase heat to medium high.
Add bell pepper and garlic to drippings in the pan and saute until fragrant, 1-2 minutes.
Deglaze pan with sherry and reduce until evaporated.
Stir in tomatoes and bring to a simmer over medium-high heat. Add shrimp and cook until firm, 2-3 minutes. Stir in scallions and season with salt and pepper. Serve shrimp with cheesy grits.
Saturday, October 27, 2012
SOUPER SATURDAY
Today's recipe only takes about 20 minutes to prepare and another 30 minutes to cook. This makes it a great weeknight dish. Each person can add his or her own toppings for the soup.
CHICKEN TACO SOUP
2 tsp. vegetable oil
2 lbs. boneless, skinless chicken breasts, cut into bite-size pieces
1 (1oz.) packet taco seasoning mix
2 medium green bell peppers, diced
2 (32 oz.) containers chicken broth
3 (10 oz.) cans mild tomatoes and green chiles
2 (16 oz.) cans pinto beans, rinsed and drained
1 (7 oz.) can corn with green and red bell peppers
2 cups shredded sharp Cheddar cheese
Toppings: shredded Cheddar cheese, sour cream, chopped green onions, tortilla strips
In a stockpot, heat vegetable oil over medium-high heat. Add chicken and taco seasoning, tossing to coat. Cook, stirring frequently, for 5 minutes or until browned on all sides. Stir in bell peppers, cook, stirring often, for 5 minutes or until peppers begin to soften.
Stir in broth and next 3 ingredients. Bring soup to a boil; reduce heat , and simmer for 30 minutes or until chicken is done. Remove from heat, and stir in cheese. Serve with desired toppings.
CHICKEN TACO SOUP
2 tsp. vegetable oil
2 lbs. boneless, skinless chicken breasts, cut into bite-size pieces
1 (1oz.) packet taco seasoning mix
2 medium green bell peppers, diced
2 (32 oz.) containers chicken broth
3 (10 oz.) cans mild tomatoes and green chiles
2 (16 oz.) cans pinto beans, rinsed and drained
1 (7 oz.) can corn with green and red bell peppers
2 cups shredded sharp Cheddar cheese
Toppings: shredded Cheddar cheese, sour cream, chopped green onions, tortilla strips
In a stockpot, heat vegetable oil over medium-high heat. Add chicken and taco seasoning, tossing to coat. Cook, stirring frequently, for 5 minutes or until browned on all sides. Stir in bell peppers, cook, stirring often, for 5 minutes or until peppers begin to soften.
Stir in broth and next 3 ingredients. Bring soup to a boil; reduce heat , and simmer for 30 minutes or until chicken is done. Remove from heat, and stir in cheese. Serve with desired toppings.
FAMILY FAVORITE FRIDAY
Mexican cuisine is always a family favorite. This recipe has some real advantages over traditional enchiladas. There is no need for a side dish because it includes food groups that comprise a wholesome meal standing alone; and it is hearty and delicious. It comes from COOKING WITH PAULA DEEN.
VEGGIE ENCHILADAS
2 c. finely chopped zucchini(about 1 large)
1 (8 oz.) package sliced baby portobello mushrooms
1 c. chopped onions
2 tsp. minced garlic
1 (6 oz.) package fresh baby spinach, stems removed
1 (15 oz.) can black beans, drained and rinsed
1 (15.25 oz.) can corn, drained
1 (10 oz.) can diced tomatoes and green chilies, drained
1 (8 oz.) package 1/3 less fat sour cream cheese, softened
1 (7oz.) package shredded reduced-fat Mexican 4-cheese blend, divided
1 1/2 tbsp. taco seasoning mix
1 (17.5 oz.) package soft taco flour tortillas
1 (10 oz.) can green chile enchilada sauce
Garnish chopped fresh cilantro
Preheat oven to 350. Spray a 13x9 inch baking dish with nonstick cooking spray.
Spray a large nonstick skillet with cooking spray; heat over medium heat. Add zucchini and next 3 ingredients; cook, stirring frequently for 8-10 minutes or until vegetables are tender. Add spinach and cook 3-4 minutes until spinach is wilted and most of the liquid has evaporated. Add beans and next 3 ingredients, stirring until cream cheese melts.
Stir in 1 c. shredded cheese and taco seasoning mix. Spoon about 1/3 cup filling down the center of each tortilla. Roll up to enclose filling, and place seam side down in prepared baking dish. Pour enchilada sauce over the tortillas. Bake for 30 minutes or until hot and bubbly. Garnish with chopped fresh cilantro.
VEGGIE ENCHILADAS
2 c. finely chopped zucchini(about 1 large)
1 (8 oz.) package sliced baby portobello mushrooms
1 c. chopped onions
2 tsp. minced garlic
1 (6 oz.) package fresh baby spinach, stems removed
1 (15 oz.) can black beans, drained and rinsed
1 (15.25 oz.) can corn, drained
1 (10 oz.) can diced tomatoes and green chilies, drained
1 (8 oz.) package 1/3 less fat sour cream cheese, softened
1 (7oz.) package shredded reduced-fat Mexican 4-cheese blend, divided
1 1/2 tbsp. taco seasoning mix
1 (17.5 oz.) package soft taco flour tortillas
1 (10 oz.) can green chile enchilada sauce
Garnish chopped fresh cilantro
Preheat oven to 350. Spray a 13x9 inch baking dish with nonstick cooking spray.
Spray a large nonstick skillet with cooking spray; heat over medium heat. Add zucchini and next 3 ingredients; cook, stirring frequently for 8-10 minutes or until vegetables are tender. Add spinach and cook 3-4 minutes until spinach is wilted and most of the liquid has evaporated. Add beans and next 3 ingredients, stirring until cream cheese melts.
Stir in 1 c. shredded cheese and taco seasoning mix. Spoon about 1/3 cup filling down the center of each tortilla. Roll up to enclose filling, and place seam side down in prepared baking dish. Pour enchilada sauce over the tortillas. Bake for 30 minutes or until hot and bubbly. Garnish with chopped fresh cilantro.
Tuesday, October 23, 2012
TUESDAY'S TREAT
It's pumpkin time! Jack-o-lanterns, pumpkin pies, pumpkin cookies, toasted pumpkin seeds and the list goes on and on. Today's recipe comes from COOKING WITH PAULA DEEN. It would be a delicious gift to give to a friend or a warm bread to serve for breakfast,dessert, or just to accompany a cup of coffee.
PUMPKIN STREUSEL LOAVES
1 c. butter, softened
1 c. granulated sugar
1 c. firmly packed brown sugar
1 tsp. vanilla
4 large eggs
1(15oz.) can pumpkin
2 c. all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. ground cinnamon
3/4 tsp. salt
3/4 c. buttermilk
Oatmeal Streusel(see recipe)
Preheat oven to 350. Spray 5(5x3 inch) loaf pans with non-stick cooking spray with flour.
In a large bowl, beat butter and next three ingredients at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well with each addition. Stir in pumpkin.
In a medium bowl, combine flour and next 4 ingredients. Add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter into prepared pans. Sprinkle with Oatmeal Streusel.
Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove loaves from pans, and cool completely on wire racks.
OATMEAL STREUSEL
Makes about 1 cup
1/4 c. quick-cooking oats
1/4 c. all-purpose flour
1/4 c. firmly packed brown sugar
1 tsp. ground cinnamon
1/4 c. butter, cut into pats
In a small bowl, combine first 4 ingredients. Using a pastry blender, cut in butter until mixture is crumbly.
PUMPKIN STREUSEL LOAVES
1 c. butter, softened
1 c. granulated sugar
1 c. firmly packed brown sugar
1 tsp. vanilla
4 large eggs
1(15oz.) can pumpkin
2 c. all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. ground cinnamon
3/4 tsp. salt
3/4 c. buttermilk
Oatmeal Streusel(see recipe)
Preheat oven to 350. Spray 5(5x3 inch) loaf pans with non-stick cooking spray with flour.
In a large bowl, beat butter and next three ingredients at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well with each addition. Stir in pumpkin.
In a medium bowl, combine flour and next 4 ingredients. Add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter into prepared pans. Sprinkle with Oatmeal Streusel.
Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove loaves from pans, and cool completely on wire racks.
OATMEAL STREUSEL
Makes about 1 cup
1/4 c. quick-cooking oats
1/4 c. all-purpose flour
1/4 c. firmly packed brown sugar
1 tsp. ground cinnamon
1/4 c. butter, cut into pats
In a small bowl, combine first 4 ingredients. Using a pastry blender, cut in butter until mixture is crumbly.
Monday, October 22, 2012
MEATLESS MONDAY
Tacos are always fun to eat and usually involve some kind of meat. However, today's recipe doesn't involve meat and is still fun to assemble and eat. It comes from the September issue of HEALTHY COOKING.
BLACK BEAN AND CORN TACOS
1 medium onion, finely chopped
1 medium green pepper, finely chopped
1 small sweet red pepper, finely chopped
1 can(15 oz.) black beans, rinsed and drained
2 large tomatoes, seeded and chopped
2 cups shredded cabbage
1 cup fresh or frozen corn
2 tbsp. reduced-sodium taco sauce
2 tbsp. lime juice
2 garlic cloves, minced
1 cup ready-to-serve brown rice
8 taco shells, warmed
1/2 c. reduced fat shredded reduced-fat Mexican cheese blend
1/2 c. reduced-fat sour cream
In a large nonstick skillet coated with cooking spray, saute onion and peppers until crisp tender. Add beans, tomatoes, cabbage, corn, taco seasoning, lime juice and garlic. Cook and stir over medium heat for 8-10 minutes or until vegetables are tender. Stir in rice, heat through.
Spoon bean mixture into shells. Top with cheese and sour cream.
BLACK BEAN AND CORN TACOS
1 medium onion, finely chopped
1 medium green pepper, finely chopped
1 small sweet red pepper, finely chopped
1 can(15 oz.) black beans, rinsed and drained
2 large tomatoes, seeded and chopped
2 cups shredded cabbage
1 cup fresh or frozen corn
2 tbsp. reduced-sodium taco sauce
2 tbsp. lime juice
2 garlic cloves, minced
1 cup ready-to-serve brown rice
8 taco shells, warmed
1/2 c. reduced fat shredded reduced-fat Mexican cheese blend
1/2 c. reduced-fat sour cream
In a large nonstick skillet coated with cooking spray, saute onion and peppers until crisp tender. Add beans, tomatoes, cabbage, corn, taco seasoning, lime juice and garlic. Cook and stir over medium heat for 8-10 minutes or until vegetables are tender. Stir in rice, heat through.
Spoon bean mixture into shells. Top with cheese and sour cream.
Sunday, October 21, 2012
SEAFOOD SUNDAY
Fish sticks have been a family mainstay for many years. Today's recipe is a healthier and tastier alternative to the frozen, tasteless, traditional fish sticks. It comes from this month's edition of COOKING LIGHT.
PANKO-CRUSTED FISH STICKS
1 tbsp. 2% reduced-fat milk
2 large eggs, lightly beaten
1 lb. halibut filets, cut into 20 1 inch strips
1 cup Panko(Japanese breadcrumbs)
3/8 tsp. kosher salt, divided
3/8 tsp. freshly ground black pepper, divided
2 tbsp, canola oil, divided
1/4 cup light sour cream
3 tbsp. canola mayonnaise
2 tbsp. finely chopped bread-and-butter pickles
2 tsp. minced capers
Combine milk and eggs in a large bowl; stir with a whisk. Add fish and toss gently to coat. Place panko, 1/4 tsp. salt, and 1/4 tsp. pepper in a large zip-top bag. Add fish to panko mixture; seal bag. Shake bag gently to coat fish.
Heat a large non-stick skillet over medium-high heat. Add 1 tbsp. oil to pan; swirl to coat. add half of fish; cook 4 minutes or until done, turning occasionally to brown all sides. Repeat procedure with remaining 1 tbsp. oil and remaining fish.
Combine sour cream, mayonnaise, pickles,capers, remaining 1/8 tsp. salt and 1/8 tsp. pepper in a small bowl. Serve sauce with fish.
PANKO-CRUSTED FISH STICKS
1 tbsp. 2% reduced-fat milk
2 large eggs, lightly beaten
1 lb. halibut filets, cut into 20 1 inch strips
1 cup Panko(Japanese breadcrumbs)
3/8 tsp. kosher salt, divided
3/8 tsp. freshly ground black pepper, divided
2 tbsp, canola oil, divided
1/4 cup light sour cream
3 tbsp. canola mayonnaise
2 tbsp. finely chopped bread-and-butter pickles
2 tsp. minced capers
Combine milk and eggs in a large bowl; stir with a whisk. Add fish and toss gently to coat. Place panko, 1/4 tsp. salt, and 1/4 tsp. pepper in a large zip-top bag. Add fish to panko mixture; seal bag. Shake bag gently to coat fish.
Heat a large non-stick skillet over medium-high heat. Add 1 tbsp. oil to pan; swirl to coat. add half of fish; cook 4 minutes or until done, turning occasionally to brown all sides. Repeat procedure with remaining 1 tbsp. oil and remaining fish.
Combine sour cream, mayonnaise, pickles,capers, remaining 1/8 tsp. salt and 1/8 tsp. pepper in a small bowl. Serve sauce with fish.
SOUPER SATURDAY
Autumn is here and it's time for soup! I love a warm, comforting bowl of soup on a cool Autumn evening. Today's recipe comes from FOOD NETWORK MAGAZINE October issue. Ina Garten's recipe for tomato soup sounds delicious with a special twist of grilled cheese croutons.
EASY TOMATO SOUP & GRILLED CHEESE CROUTONS
3 tbsp. olive oil
3 cups yellow onions, chopped (2 onions)
1 tbsp. minced garlic (3 cloves)
4 cups chicken stock
1 (28 oz.) can crushed tomatoes
Large pinch of saffron threads
Kosher salt and freshly ground black pepper
1/2 cup orzo
1/2 c. heavy cream
Grilled cheese croutons
In a large pot or Dutch oven heat the olive oil over medium heat. Add onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tbsp. salt and 1 tsp. pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
Meanwhile fill a medium pot with water, add 2 tsp. salt and bring to a boil. Add the orzo and cook for 7 minutes.(It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return soup to a simmer and cook for 10 minutes, stirring frequently. Serve hot with grilled cheese croutons on top.
GRILLED CHEESE CROUTONS
4 (1/2 inch thick) slices country white bread
2 tbsp. unsalted butter, melted
4 oz. Gruyere cheese, grated
Heat a panini grill. Place the slices of bread on a cutting board and brush lightly with melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on top of the two slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.
Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1 inch cubes.
EASY TOMATO SOUP & GRILLED CHEESE CROUTONS
3 tbsp. olive oil
3 cups yellow onions, chopped (2 onions)
1 tbsp. minced garlic (3 cloves)
4 cups chicken stock
1 (28 oz.) can crushed tomatoes
Large pinch of saffron threads
Kosher salt and freshly ground black pepper
1/2 cup orzo
1/2 c. heavy cream
Grilled cheese croutons
In a large pot or Dutch oven heat the olive oil over medium heat. Add onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tbsp. salt and 1 tsp. pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
Meanwhile fill a medium pot with water, add 2 tsp. salt and bring to a boil. Add the orzo and cook for 7 minutes.(It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return soup to a simmer and cook for 10 minutes, stirring frequently. Serve hot with grilled cheese croutons on top.
GRILLED CHEESE CROUTONS
4 (1/2 inch thick) slices country white bread
2 tbsp. unsalted butter, melted
4 oz. Gruyere cheese, grated
Heat a panini grill. Place the slices of bread on a cutting board and brush lightly with melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on top of the two slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.
Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1 inch cubes.
Thursday, October 18, 2012
FRIDAY'S FAMILY FAVORITES
I made this dish a couple of weeks ago for dinner. It is so easy and delicious and the ramen noodles add an interesting texture. Don't cook them too long, however or they will turn to starch(I speak from experience). The recipe comes from TASTE OF HOME'S SIMPLE AND DELICIOUS.
SIRLOIN STIR-FRY WITH RAMEN NOODLES
2 pkg.(3 oz. each) beef ramen noodles
2 tbsp. cornstarch
1 lb. beef sirloin steak, cut into thin strips
2 tbsp. canola oil
2 tbsp. reduced-sodium soy sauce
2 cans(14. oz. each) whole baby corn, rinsed and drained
2 c. fresh broccoli florets
1 c. diced sweet red pepper
1 c. shredded carrots
4 green onions, cut into 1 inch pieces
Set aside seasoning packets from noodles. Cook noodles according to the package directions.
Combine cornstarch and 1/2 c. broth until smooth in a small bowl; set aside. Stir-fry beef in oil until no longer pink in a large skillet or wok, Add soy sauce; cook for 3-4 minutes or until the liquid has evaporated. Remove beef and keep warm.
Add the corn, broccoli, red pepper, carrots. onions, and remaining broth to the pan. Sprinkle with contents of seasoning packets. Stir-fry for 5-7 minutes or until vegetables are crisp-tender.
Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles. Add beef and noodles to pan; heat through.
SIRLOIN STIR-FRY WITH RAMEN NOODLES
2 pkg.(3 oz. each) beef ramen noodles
2 tbsp. cornstarch
1 lb. beef sirloin steak, cut into thin strips
2 tbsp. canola oil
2 tbsp. reduced-sodium soy sauce
2 cans(14. oz. each) whole baby corn, rinsed and drained
2 c. fresh broccoli florets
1 c. diced sweet red pepper
1 c. shredded carrots
4 green onions, cut into 1 inch pieces
Set aside seasoning packets from noodles. Cook noodles according to the package directions.
Combine cornstarch and 1/2 c. broth until smooth in a small bowl; set aside. Stir-fry beef in oil until no longer pink in a large skillet or wok, Add soy sauce; cook for 3-4 minutes or until the liquid has evaporated. Remove beef and keep warm.
Add the corn, broccoli, red pepper, carrots. onions, and remaining broth to the pan. Sprinkle with contents of seasoning packets. Stir-fry for 5-7 minutes or until vegetables are crisp-tender.
Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles. Add beef and noodles to pan; heat through.
THIRSTY THURSDAY
Hot chocolate season is right around the corner. I really prefer a thick, creamy hot chocolate as opposed to the instant kind that mixes with water. This recipe is from FOOD NETWORK MAGAZINE and it sounds delicious. Guess I'll just have to give it a try.
ANN BURRELL'S SUPER THICK HOT CHOCOLATE
3 cups whole milk
1 cup evaporated milk
1/2 tsp. pure vanilla extract
1/4 c. sugar
2 tbsp. cornstarch
Pinch of ground cinnamon
In a saucepan, combine the whole milk, evaporated milk, and vanilla and warm up over low heat.
Combine the cocoa powder, sugar, cornstarch and cinnamon in a bowl. Whisk the cocoa mixture into the warm milk mixture until smooth. Bring to a boil; whisking frequently to prevent it from scorching.
Remove the hot chocolate from the heat just after it has come to a boil. The mixture should be super rich and thick!
ANN BURRELL'S SUPER THICK HOT CHOCOLATE
3 cups whole milk
1 cup evaporated milk
1/2 tsp. pure vanilla extract
1/4 c. sugar
2 tbsp. cornstarch
Pinch of ground cinnamon
In a saucepan, combine the whole milk, evaporated milk, and vanilla and warm up over low heat.
Combine the cocoa powder, sugar, cornstarch and cinnamon in a bowl. Whisk the cocoa mixture into the warm milk mixture until smooth. Bring to a boil; whisking frequently to prevent it from scorching.
Remove the hot chocolate from the heat just after it has come to a boil. The mixture should be super rich and thick!
Monday, October 1, 2012
MEATLESS MONDAY
Broccoli, not the most appetizing veggie in the vegetable drawer, can be prepared in a variety of ways. I'm always looking for ways to disguise it so that "The Hubby" will eat it. I actually like the taste, but prefer it cooked rather than raw. Today's recipe comes from TASTE OF HOME SIMPLE AND DELICIOUS and makes a very tasty side dish.
ITALIAN DRESSED BROCCOLI
4 c. fresh broccoli florets
1 medium onion, halved and sliced
2/3 c. water
1/3 c. Italian salad dressing
1 tbsp. butter
1/2 tsp. dried oregano
1/4 tsp. garlic powder
1/4 tsp. dried parsley flakes
1/4 tsp. salt
Bring broccoli, onion, and water to a boil in a large skillet. Reduce heat; cover and simmer for 3 minutes. Add the remaining ingredients. Cook and stir over medium heat for 2-4 minutes or until vegetables are tender and liquid is reduced.
ITALIAN DRESSED BROCCOLI
4 c. fresh broccoli florets
1 medium onion, halved and sliced
2/3 c. water
1/3 c. Italian salad dressing
1 tbsp. butter
1/2 tsp. dried oregano
1/4 tsp. garlic powder
1/4 tsp. dried parsley flakes
1/4 tsp. salt
Bring broccoli, onion, and water to a boil in a large skillet. Reduce heat; cover and simmer for 3 minutes. Add the remaining ingredients. Cook and stir over medium heat for 2-4 minutes or until vegetables are tender and liquid is reduced.
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