This recipe comes from the THE CROCKIN' GIRLS SLOW COOKIN' COMPANION. When I saw it I was totally intrigued. I never thought of making pizza in the crock pot but I'm always open to trying something new. I think it would be fun to do this with the kids.
CROCKIN' GIRLS PIZZA
1 can refrigerated pizza dough
1 to 2 cups pizza sauce
1 to 2 cups mozzarella cheese
1 pkg. Canadian bacon
1 red onion, diced
1 small can pineapple chunks, drained
1 small can black olives, drained
Spray slow cooker with cooking spray. Place dough in the bottom of the slow cooker, letting it come up the sides about 1 inch. Place sauce on dough; add the cheese and toppings. Cover and cook on HIGH for about 2 hours.
** The illustrations show them using a large oval crockpot.
Wednesday, April 23, 2014
TUESDAY'S TREAT
I found this recipe yesterday and can't wait to try it. I really like the fact that they are individual muffin-size treats and that you can use refrigerated cookie dough.
MINI KEY LIME AND COCONUT PIES
1 tube (16 1/2 oz.) refrigerated sugar cookie dough
1 can (14oz.) sweetened condensed milk
1/2 c. key lime juice
3 egg yolks
2 tsp. grated lime peel
1/2 c. heavy whipping cream
1/4 c. confectioner's sugar
1/4 tsp. vanilla extract
1/8 tsp. coconut extract
1/4 c. flaked coconut, toasted
Slice cookie dough into 18 pieces. With floured fingers, press onto the bottom and 1/2 up the sides of greased muffin cups. Bake at 350 for 8-10 minutes or until edges are lightly browned.
Meanwhile, in a small bowl, combine the milk, lime juice, egg yolks and lime peel. Spoon into hot crusts. Bake 7-9 minutes longer or until the filling is set. Cool completely in pans on wire racks. Cover and refrigerate until serving.
Just before serving, in a small bowl, beat until soft peaks form. Remove pies from the muffin cups. Top with whipped cream and sprinkle with coconut.
MINI KEY LIME AND COCONUT PIES
1 tube (16 1/2 oz.) refrigerated sugar cookie dough
1 can (14oz.) sweetened condensed milk
1/2 c. key lime juice
3 egg yolks
2 tsp. grated lime peel
1/2 c. heavy whipping cream
1/4 c. confectioner's sugar
1/4 tsp. vanilla extract
1/8 tsp. coconut extract
1/4 c. flaked coconut, toasted
Slice cookie dough into 18 pieces. With floured fingers, press onto the bottom and 1/2 up the sides of greased muffin cups. Bake at 350 for 8-10 minutes or until edges are lightly browned.
Meanwhile, in a small bowl, combine the milk, lime juice, egg yolks and lime peel. Spoon into hot crusts. Bake 7-9 minutes longer or until the filling is set. Cool completely in pans on wire racks. Cover and refrigerate until serving.
Just before serving, in a small bowl, beat until soft peaks form. Remove pies from the muffin cups. Top with whipped cream and sprinkle with coconut.
Monday, April 21, 2014
MEATLESS MONDAY
This casserole is super easy, fast, and of course, delicious. There is no specific ingredient list for this dish; pretty much anything you have on hand can be substituted.
TORTILLA CASSEROLE
Tortillas-4
Onion-1 small
Green bell pepper- 1 medium, chopped
Jalepeno-2 small
Black beans-2 cans(drained and rinsed)
Corn-1 can
Picante/Taco sauce-1 cup
Salsa-1 cup
Cumin-1/2 tsp.
Mexican cheese-2 cups
Oil-1 tbsp.
Preheat oven to 350
Heat oil in a skillet and saute onions and bell peppers.
After a few minutes add the salsa, cumin, and sauce and stir to combine. Simmer for about 5 minutes.
Add the beans, corn, chopped jalapenos and stir until incorporated.
Remove the mixture from the heat. Divide the mixture into 3 portions.
Now layer the tortillas and mixture together.
Spread 1 portion of the mixture in a baking dish.
Cover 2 tortillas over the mixture
Top with cheese
Spread another portion of the mixture on top of the cheese.
Cover with 2 tortillas.
Spread the remaining portion over the tortillas.
Cover the baking dish with foil and bake in the oven for 30 minutes.
Remove the dish from the oven and sprinkle cheese on top of the casserole and cover the foil back and place in the oven for 2 minutes to melt the cheese.
Remove and let stand for a few minutes.
Cut the casserole and serve with a scoop of sour cream and salsa.
TORTILLA CASSEROLE
Tortillas-4
Onion-1 small
Green bell pepper- 1 medium, chopped
Jalepeno-2 small
Black beans-2 cans(drained and rinsed)
Corn-1 can
Picante/Taco sauce-1 cup
Salsa-1 cup
Cumin-1/2 tsp.
Mexican cheese-2 cups
Oil-1 tbsp.
Preheat oven to 350
Heat oil in a skillet and saute onions and bell peppers.
After a few minutes add the salsa, cumin, and sauce and stir to combine. Simmer for about 5 minutes.
Add the beans, corn, chopped jalapenos and stir until incorporated.
Remove the mixture from the heat. Divide the mixture into 3 portions.
Now layer the tortillas and mixture together.
Spread 1 portion of the mixture in a baking dish.
Cover 2 tortillas over the mixture
Top with cheese
Spread another portion of the mixture on top of the cheese.
Cover with 2 tortillas.
Spread the remaining portion over the tortillas.
Cover the baking dish with foil and bake in the oven for 30 minutes.
Remove the dish from the oven and sprinkle cheese on top of the casserole and cover the foil back and place in the oven for 2 minutes to melt the cheese.
Remove and let stand for a few minutes.
Cut the casserole and serve with a scoop of sour cream and salsa.
SEAFOOD SUNDAY
A quick pan-fry adds a crispy coating to flavorful and light halibut fillets. This fish recipe mimics fried flavor without the added fat. It comes from COOKING LIGHT.
GARLIC AND OVEN-FRIED HALIBUT
1 c. panko (Japanese bread crumbs)
1 tbsp. chopped, fresh basil
1 tbsp. chopped, fresh flat-leaf parsley
1/2 tsp. onion powder
1 large garlic clove, minced
2 large egg whites. lightly beaten
1 large egg, lightly beaten
2 tbsp. all-purpose flour
6 (6oz) halibut fillets
3/4 tsp. salt
1/4 tsp. black pepper
2 tbsp. olive oil, divided
cooking spray
Preheat oven to 450.
Combine first 5 ingredients in a shallow dish. Place egg whites and egg in a shallow dish.. Place flour in a shallow dish.Dip in egg mixture; dredge in panko mixture.
Heat 1 tbsp. oil in a large non-stick skillet over medium-high heat. Add 3 fish fillets. Cook 2 1/2 minutes on each side until browned. Place fish on a broiler pan coated with cooking spray. Repeat procedure with remaining 1 tbsp. oil and remaining fish. Bake at 450 for 6 minutes or until fish flakes easily when tested with a fork.
GARLIC AND OVEN-FRIED HALIBUT
1 c. panko (Japanese bread crumbs)
1 tbsp. chopped, fresh basil
1 tbsp. chopped, fresh flat-leaf parsley
1/2 tsp. onion powder
1 large garlic clove, minced
2 large egg whites. lightly beaten
1 large egg, lightly beaten
2 tbsp. all-purpose flour
6 (6oz) halibut fillets
3/4 tsp. salt
1/4 tsp. black pepper
2 tbsp. olive oil, divided
cooking spray
Preheat oven to 450.
Combine first 5 ingredients in a shallow dish. Place egg whites and egg in a shallow dish.. Place flour in a shallow dish.Dip in egg mixture; dredge in panko mixture.
Heat 1 tbsp. oil in a large non-stick skillet over medium-high heat. Add 3 fish fillets. Cook 2 1/2 minutes on each side until browned. Place fish on a broiler pan coated with cooking spray. Repeat procedure with remaining 1 tbsp. oil and remaining fish. Bake at 450 for 6 minutes or until fish flakes easily when tested with a fork.
Saturday, April 19, 2014
SOUPER SATURDAY
Change up your traditional chicken soup by adding white kidney beans. It's also a great way to use up leftover chicken. The recipe comes from TASTE OF HOME.
TUSCAN CHICKEN SOUP
1 small onion, chopped
1 small carrot, sliced
1 tbsp. olive oil
2 cans (14 1/2 oz.) chicken broth broth
1 c. water
3/4 tsp. salt
1/4 tsp. pepper
1 can white kidney or cannelini beans, rinsed and drained
2/3 c. cooked small spiral pasta
3c. thinly sliced fresh escarole or spinach
2 c. shredded cooked chicken
In a large saucepan, saute onion and carrot in oil until onion is tender. Add the broth, water, salt and pepper; bring to boil. Stir in beans and pasta; return to a boil.
Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally. Add escarole and chicken; heat through.
YIELD: 4 servings
TUSCAN CHICKEN SOUP
1 small onion, chopped
1 small carrot, sliced
1 tbsp. olive oil
2 cans (14 1/2 oz.) chicken broth broth
1 c. water
3/4 tsp. salt
1/4 tsp. pepper
1 can white kidney or cannelini beans, rinsed and drained
2/3 c. cooked small spiral pasta
3c. thinly sliced fresh escarole or spinach
2 c. shredded cooked chicken
In a large saucepan, saute onion and carrot in oil until onion is tender. Add the broth, water, salt and pepper; bring to boil. Stir in beans and pasta; return to a boil.
Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally. Add escarole and chicken; heat through.
YIELD: 4 servings
Friday, April 18, 2014
FRIDAY'S FAMILY FAVORITE
Boneless chicken thighs are so versatile that I find myself using them in all kinds of recipes. Today's recipe is from COOKING LIGHT and is simple and delicious.
SAVORY PAN-FRIED CHICKEN WITH HOT SAUCE
8 (3oz) skinless, boneless chicken thighs
1 large egg, lightly beaten
1.5 oz. all-purpose flour (1/3 cup)
1/2 tsp. kosher salt, divided
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. freshly ground black pepper
1/2 tsp. ground red pepper
1 1/2 tbsp. canola oil
1 1/2 tbsp. hot sauce
Combine chicken and egg in a shallow dish; toss to coat. Combine flour, 1/4 tsp. salt, garlic powder, and next 3 ingredients (through red pepper) in shallow dish; dredge chicken in flour mixture. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 5 minutes on each side or until browned and done. Drain chicken on a plate lined with paper towels. Sprinkle with 1/4 tsp. salt; top with hot sauce.
SAVORY PAN-FRIED CHICKEN WITH HOT SAUCE
8 (3oz) skinless, boneless chicken thighs
1 large egg, lightly beaten
1.5 oz. all-purpose flour (1/3 cup)
1/2 tsp. kosher salt, divided
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. freshly ground black pepper
1/2 tsp. ground red pepper
1 1/2 tbsp. canola oil
1 1/2 tbsp. hot sauce
Combine chicken and egg in a shallow dish; toss to coat. Combine flour, 1/4 tsp. salt, garlic powder, and next 3 ingredients (through red pepper) in shallow dish; dredge chicken in flour mixture. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 5 minutes on each side or until browned and done. Drain chicken on a plate lined with paper towels. Sprinkle with 1/4 tsp. salt; top with hot sauce.
Thursday, April 17, 2014
THIRSTY THURSDAY
It won't be long until fresh strawberries are in. This recipe is in the current issue of COOKING WITH PAULA DEEN which includes a number of recipes featuring fresh strawberries.
STRAWBERRY LEMONADE
6 cups water,divided
2 1/2 c. chopped, fresh strawberries
2 c. sugar
1 1/2 c. fresh lemon juice (about 11 lemons)
Garnish-lemon slices
In a large saucepan, bring 3 cups water, strawberries, and sugar to a boil over medium heat, stirring until sugar dissolves. Reduce heat, and simmer for 10 minutes. Set aside, and let cool completely.
Strain mixture into a pitcher discarding solids. Stir in lemon juice and remaining 3 c. water. Refrigerate until chilled. Serve over ice and garnish with lemon, if desired.
STRAWBERRY LEMONADE
6 cups water,divided
2 1/2 c. chopped, fresh strawberries
2 c. sugar
1 1/2 c. fresh lemon juice (about 11 lemons)
Garnish-lemon slices
In a large saucepan, bring 3 cups water, strawberries, and sugar to a boil over medium heat, stirring until sugar dissolves. Reduce heat, and simmer for 10 minutes. Set aside, and let cool completely.
Strain mixture into a pitcher discarding solids. Stir in lemon juice and remaining 3 c. water. Refrigerate until chilled. Serve over ice and garnish with lemon, if desired.
CROCKPOT WEDNESDAY
Beef and noodles is a comfort food. This recipe is easy and add a salad or slaw and you have a yummy meal.
LITTLE MEATS AND GRAVY
2 lbs. chuck or stew beef cut into 1/2 inch pieces
1 pkg. onion soup mix
2 cans low-sodium cream of chicken soup
2 soup cans water
cooked noodles, rice, or potatoes for serving
Combine all ingredients in the slow-cooker; stir. Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours. Thicken if desired, and serve over noodles, rice, or potatoes.
LITTLE MEATS AND GRAVY
2 lbs. chuck or stew beef cut into 1/2 inch pieces
1 pkg. onion soup mix
2 cans low-sodium cream of chicken soup
2 soup cans water
cooked noodles, rice, or potatoes for serving
Combine all ingredients in the slow-cooker; stir. Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours. Thicken if desired, and serve over noodles, rice, or potatoes.
Tuesday, April 15, 2014
TUESDAY'S TREAT
Need a quick dessert? Try these yummy cookie bites. For a pretty look use an icing bag to pipe the filling in and top with mini M&M's.
CREAM CHEESE COOKIE CUPS
1 tube refrigerated chocolate chip cookie dough (18oz.)
4 oz. cream cheese softened
2 tbsp. butter, softened
1/2 tsp. vanilla extract
1 1/4 c. confectioner's sugar
Cut cookie dough in half (save one portion for another use.) With floured hands, press about 1 tbsp. of dough onto the bottom and up the sides of 12 ungreased miniature muffin cups. Bake at 350 for 8-10 minutes or until lightly browned.
Using the end of a wooden spoon handle, reshape the puffed cookie cups. Cool for 5 minutes before removing from the pan to a wire rack to cool completely.
In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioner's sugar. Spoon into cookie cups. Store in the refrigerator.
Yield: 1 dozen
CREAM CHEESE COOKIE CUPS
1 tube refrigerated chocolate chip cookie dough (18oz.)
4 oz. cream cheese softened
2 tbsp. butter, softened
1/2 tsp. vanilla extract
1 1/4 c. confectioner's sugar
Cut cookie dough in half (save one portion for another use.) With floured hands, press about 1 tbsp. of dough onto the bottom and up the sides of 12 ungreased miniature muffin cups. Bake at 350 for 8-10 minutes or until lightly browned.
Using the end of a wooden spoon handle, reshape the puffed cookie cups. Cool for 5 minutes before removing from the pan to a wire rack to cool completely.
In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioner's sugar. Spoon into cookie cups. Store in the refrigerator.
Yield: 1 dozen
Monday, April 7, 2014
MEATLESS MONDAY
This version of squash-rice casserole features zucchini instead of the traditional yellow squash. Cook the rice while the zucchini and onion are simmering. The recipe is from THE COOKING LIGHT COOKBOOK.
SQUASH-RICE CASSEROLE
8 c. sliced zucchini (about 2 1/2 pounds)
1 c. chopped onion
1/2 c. fat-free, less-sodium chicken broth
2 c. cooked rice
1 c. fat-free sour cream
1 c. (4oz.) shredded reduced-fat sharp cheddar cheese
1/4 c. (1oz.) grated fresh Parmesan cheese, divided
1/4 c. Italian-seasoned bread crumbs
1 tsp. salt
1/4 tsp. pepper
2 large eggs, lightly beaten
cooking spray
Preheat oven to 350.
Combine first 3 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; partially mash with a potato masher. Combine zucchini mixture, rice, sour cream, Cheddar cheese, 2 tbsp. Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir. Spoon into a 13x9 inch baking dish coated with cooking spray; sprinkle with 2 tbsp. Parmesan cheese. Bake at 350 for 30 minutes or until bubbly.
Preheat broiler.
Broil 1 minute or until lightly browned.
SQUASH-RICE CASSEROLE
8 c. sliced zucchini (about 2 1/2 pounds)
1 c. chopped onion
1/2 c. fat-free, less-sodium chicken broth
2 c. cooked rice
1 c. fat-free sour cream
1 c. (4oz.) shredded reduced-fat sharp cheddar cheese
1/4 c. (1oz.) grated fresh Parmesan cheese, divided
1/4 c. Italian-seasoned bread crumbs
1 tsp. salt
1/4 tsp. pepper
2 large eggs, lightly beaten
cooking spray
Preheat oven to 350.
Combine first 3 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; partially mash with a potato masher. Combine zucchini mixture, rice, sour cream, Cheddar cheese, 2 tbsp. Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir. Spoon into a 13x9 inch baking dish coated with cooking spray; sprinkle with 2 tbsp. Parmesan cheese. Bake at 350 for 30 minutes or until bubbly.
Preheat broiler.
Broil 1 minute or until lightly browned.
Sunday, April 6, 2014
SEAFOOD SUNDAY
The catfish marries well with the juicy tomatoes and fresh cilantro in the Sunshot Salsa. The recipes come from TUPELO HONEY CAFE'S COOKBOOK(thanks Pat!).
BLACKENED CATFISH WITH SUNSHOT SALSA
2 tbsp. canola oil
4 (8oz) boneless catfish fillets
4 tbsp. blackening spice (see below)
2 c. sunshot salsa (see below)
Cover the bottom of a cast-iron skillet with the canola oil and place over high heat. Dredge the catfish fillets in the blackening spice until thoroughly coated. Cook the fish in the hot oil for 4-5 minutes on each side, until the fish is a rich, blackened red color. Serve with generous amounts of salsa.
BLACKENING SPICE
1 tbsp. sugar
1 tbsp, sea salt
1 tsp. freshly ground black pepper
1 tsp. cayenne pepper
1 tbsp. smoked paprika
1 tsp. powdered onion
1 tsp. powdered garlic
1 tsp. dried thyme
1/2 tsp. dried oregano
Combine all the ingredients in a large bowl and use as blackening spices for poultry, fish, or beef.
SUNSHOT SALSA
1 c. diced tomato (about 1 large tomato)
1 c. peeled, seeded, and diced cucumber (about 1 large cucumber)
1 large red bell pepper, diced
1 large yellow bell pepper, diced
1/2 c. diced red onion
1 small jalepeno pepper, seeded and minced
Juice of 1 lime
2 tsp. minced fresh cilantro
1/2-1 tsp. green hot pepper sauce, depending on your love for spiciness.
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
Combine all ingredients in a large bowl. Cover and let rest 1 hour to allow flavors to combine. This salsa can be refrigerated in an airtight container for 3-5 days.
BLACKENED CATFISH WITH SUNSHOT SALSA
2 tbsp. canola oil
4 (8oz) boneless catfish fillets
4 tbsp. blackening spice (see below)
2 c. sunshot salsa (see below)
Cover the bottom of a cast-iron skillet with the canola oil and place over high heat. Dredge the catfish fillets in the blackening spice until thoroughly coated. Cook the fish in the hot oil for 4-5 minutes on each side, until the fish is a rich, blackened red color. Serve with generous amounts of salsa.
BLACKENING SPICE
1 tbsp. sugar
1 tbsp, sea salt
1 tsp. freshly ground black pepper
1 tsp. cayenne pepper
1 tbsp. smoked paprika
1 tsp. powdered onion
1 tsp. powdered garlic
1 tsp. dried thyme
1/2 tsp. dried oregano
Combine all the ingredients in a large bowl and use as blackening spices for poultry, fish, or beef.
SUNSHOT SALSA
1 c. diced tomato (about 1 large tomato)
1 c. peeled, seeded, and diced cucumber (about 1 large cucumber)
1 large red bell pepper, diced
1 large yellow bell pepper, diced
1/2 c. diced red onion
1 small jalepeno pepper, seeded and minced
Juice of 1 lime
2 tsp. minced fresh cilantro
1/2-1 tsp. green hot pepper sauce, depending on your love for spiciness.
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
Combine all ingredients in a large bowl. Cover and let rest 1 hour to allow flavors to combine. This salsa can be refrigerated in an airtight container for 3-5 days.
SOUPER SATURDAY
There are many variations of this Creole specialty, but they typically begin with a roux (flour browned in fat) and are often thickened with okra. This quick and easy recipe takes only 27 minutes from start to finish. It comes from THE COOKING LIGHT COOKBOOK (thanks Amy!).
SAUSAGE AND CHICKEN GUMBO
1 (3 1/2 oz) bag boil-in-bag rice
2 tbsp. all-purpose flour
1 tbsp. canola oil
1 c. frozen chopped onion
1 c. frozen, chopped green bell pepper
1 c. frozen cut okra
1 c. chopped celery
1 tsp. bottled minced garlic
1/2 tsp dried thyme
1/4 tsp. ground red pepper
2 c. chopped roasted skinless boneless chicken breasts (about 2 breasts)
8 oz. turkey kielbasa, cut into 1 inch pieces
1 (4.5 oz) can diced tomatoes with peppers and onions
1 (14oz.) can fat-free, less-sodium chicken broth
Cook rice according to package directions, omitting salt and fat.
While rice cooks, combine flour and oil in a Dutch oven; saute over medium-high heat 3 minutes. Add onion and next 6 ingredients; cook 3 minutes or until tender, stirring frequently.
Stir in chicken, kielbasa, tomatoes, and broth; cook 6 minutes or until heated. Serve over rice.
SAUSAGE AND CHICKEN GUMBO
1 (3 1/2 oz) bag boil-in-bag rice
2 tbsp. all-purpose flour
1 tbsp. canola oil
1 c. frozen chopped onion
1 c. frozen, chopped green bell pepper
1 c. frozen cut okra
1 c. chopped celery
1 tsp. bottled minced garlic
1/2 tsp dried thyme
1/4 tsp. ground red pepper
2 c. chopped roasted skinless boneless chicken breasts (about 2 breasts)
8 oz. turkey kielbasa, cut into 1 inch pieces
1 (4.5 oz) can diced tomatoes with peppers and onions
1 (14oz.) can fat-free, less-sodium chicken broth
Cook rice according to package directions, omitting salt and fat.
While rice cooks, combine flour and oil in a Dutch oven; saute over medium-high heat 3 minutes. Add onion and next 6 ingredients; cook 3 minutes or until tender, stirring frequently.
Stir in chicken, kielbasa, tomatoes, and broth; cook 6 minutes or until heated. Serve over rice.
Friday, April 4, 2014
FRIDAY'S FAMILY FAVORITE
French toast is a "Saturday morning delicacy" and today's recipe is certainly not your humdrum version. It comes from THE NASHVILLE CHEF'S TABLE cookbook and is served at Puckett's. We have eaten at the Pucketts in Leiper's Fork (my favorite) and the Pucketts in Franklin and were not disappointed at either location.
PUCKETT'S KING'S FRENCH TOAST
**after you read the recipe you'll know which "king" it refers to.
4 eggs
1 c. heavy cream
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. peanut butter
8 slices sourdough or egg bread/challah
4 bananas
1/4 c. butter
Powdered sugar, to sprinkle
Beat eggs in a mixing bowl. Whisk in heavy cream, cinnamon, and nutmeg.
Spread peanut butter across bread. Cut bananas in half and again lengthwise. Place bananas across 4 of the slices of bread, then top with the rest of the bread to make 4 sandwiches.
Dip the entire sandwich into egg and heavy cream mixture.
Butter a griddle pan or skillet on medium heat. Place sandwich onto the buttered surface. Once the sandwich begins to crisp, flip. Brown both sides to desired crispness.
Cut sandwich in half and sprinkle with powdered sugar.
BTW don't even think about the calorie count!
PUCKETT'S KING'S FRENCH TOAST
**after you read the recipe you'll know which "king" it refers to.
4 eggs
1 c. heavy cream
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. peanut butter
8 slices sourdough or egg bread/challah
4 bananas
1/4 c. butter
Powdered sugar, to sprinkle
Beat eggs in a mixing bowl. Whisk in heavy cream, cinnamon, and nutmeg.
Spread peanut butter across bread. Cut bananas in half and again lengthwise. Place bananas across 4 of the slices of bread, then top with the rest of the bread to make 4 sandwiches.
Dip the entire sandwich into egg and heavy cream mixture.
Butter a griddle pan or skillet on medium heat. Place sandwich onto the buttered surface. Once the sandwich begins to crisp, flip. Brown both sides to desired crispness.
Cut sandwich in half and sprinkle with powdered sugar.
BTW don't even think about the calorie count!
THIRSTY THURSDAY
I received an excellent cookbook this past Christmas EXTRAORDINARY RECIPES FROM MUSIC CITY-NASHVILLE CHEF'S TABLE. (Thanks Anna!) Needless to say I LOVE cookbooks, especially those with stories and pictures and narrative. This one has all of the above. Today's recipe is a favorite at 8TH AND ROAST, a Nashville coffee and pastry shop on 8th avenue south in the Antiques district. I haven't visited there yet, but it is on the LONG list of amazing eateries in Nashville I'd like to visit.
VANILLA BEAN CAFE AU LAIT
1/4 tsp. vanilla bean paste *Vanilla bean paste is recommended over vanilla extract because of the alcohol taste that is released from the liquid when it is added to hot coffee
1 tbsp. sweetened condensed milk
6 oz. milk (can be regular or milk substitute such as Almond milk.
6 oz. fresh-brewed coffee
sprinkle of cinnamon
Mix the vanilla bean paste and sweetened condensed milk in your mug. Warm milk on the stove to approximately 140 degrees F. This will be steamy milk, but be careful not to scald. Add brewed coffee to your mug and stir to mix. Add warm milk to mug.
Garnish with a sprinkle of cinnamon. There are many versions of this drink; we also love substituting caramel, agave syrup, or honey for the vanilla bean paste.
MAKES 1 DRINK
VANILLA BEAN CAFE AU LAIT
1/4 tsp. vanilla bean paste *Vanilla bean paste is recommended over vanilla extract because of the alcohol taste that is released from the liquid when it is added to hot coffee
1 tbsp. sweetened condensed milk
6 oz. milk (can be regular or milk substitute such as Almond milk.
6 oz. fresh-brewed coffee
sprinkle of cinnamon
Mix the vanilla bean paste and sweetened condensed milk in your mug. Warm milk on the stove to approximately 140 degrees F. This will be steamy milk, but be careful not to scald. Add brewed coffee to your mug and stir to mix. Add warm milk to mug.
Garnish with a sprinkle of cinnamon. There are many versions of this drink; we also love substituting caramel, agave syrup, or honey for the vanilla bean paste.
MAKES 1 DRINK
CROCKPOT WEDNESDAY
Usually I'm posting recipes for meals in the crock pot but when I saw the picture with this recipe my "chocoholic persona" took over! So today it's a crock pot dessert that is a chocolate lover's dream. it comes from THE CROCKIN' GIRLS SLOW COOKIN' COMPANION.
HOT FUDGE CAKE
1 c. packed brown sugar
1 c. flour
3 tbsp. cocoa powder
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 tbsp. melted butter
1/2 tsp. vanilla
TOPPING:
3/4 c. packed brown sugar
1/4 c. unsweetened cocoa powder
1 3/4 c. boiling water
Mix together brown sugar, flour, cocoa powder, baking powder, and salt. Add milk, melted butter, and vanilla. Spread in the bottom of a slow-cooker. For topping, mix brown sugar and cocoa powder; sprinkle on top. Pour boiling water on top. DO NOT STIR. Cover and cook on HIGH for 2 1/2 hours or until a toothpick inserted in the center comes out clean. Serve warm with your choice of topping. Can be doubled; if so, cook on HIGH for 3 hours.
HOT FUDGE CAKE
1 c. packed brown sugar
1 c. flour
3 tbsp. cocoa powder
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 tbsp. melted butter
1/2 tsp. vanilla
TOPPING:
3/4 c. packed brown sugar
1/4 c. unsweetened cocoa powder
1 3/4 c. boiling water
Mix together brown sugar, flour, cocoa powder, baking powder, and salt. Add milk, melted butter, and vanilla. Spread in the bottom of a slow-cooker. For topping, mix brown sugar and cocoa powder; sprinkle on top. Pour boiling water on top. DO NOT STIR. Cover and cook on HIGH for 2 1/2 hours or until a toothpick inserted in the center comes out clean. Serve warm with your choice of topping. Can be doubled; if so, cook on HIGH for 3 hours.
Tuesday, April 1, 2014
TUESDAY'S TREAT
I have a very good recipe for lemon bars that I have used many times. But today's recipe just adds an extra crunch to the lemon bars with the addition of macadamia nuts. I found this one in TASTE OF HOME.
MACADAMIA LEMON BARS
1 c. all-purpose flour
1/4 c. confectioners' sugar
1/2 c. butter, melted
1/4 c. chopped macadamia nuts
FILLING:
1 c. sugar
2 tbsp. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
2 tbsp. lemon juice
2 tsp. grated lemon peel
2 tbsp. chopped macadamia nuts
confectioners' sugar
Preheat oven to 350. In a large bowl, mix flour, confectioners' sugar and melted butter until crumbly; stir in nuts. Press onto bottom and 1/2 inch up the sides of a greased 8 inch square baking dish. Bake 15-20 minutes or until light brown.
Meanwhile, in a small bowl, whisk sugar, flour, baking powder and salt. Beat in eggs, lemon juice and lemon peel until blended.
Pour over hot crust. Sprinkle with nuts. Bake 10-15 minutes or until lightly browned. Cool completely on a wire rack. Cut into bars. Sprinkle with confectioners' sugar. Refrigerate leftovers.
MACADAMIA LEMON BARS
1 c. all-purpose flour
1/4 c. confectioners' sugar
1/2 c. butter, melted
1/4 c. chopped macadamia nuts
FILLING:
1 c. sugar
2 tbsp. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
2 tbsp. lemon juice
2 tsp. grated lemon peel
2 tbsp. chopped macadamia nuts
confectioners' sugar
Preheat oven to 350. In a large bowl, mix flour, confectioners' sugar and melted butter until crumbly; stir in nuts. Press onto bottom and 1/2 inch up the sides of a greased 8 inch square baking dish. Bake 15-20 minutes or until light brown.
Meanwhile, in a small bowl, whisk sugar, flour, baking powder and salt. Beat in eggs, lemon juice and lemon peel until blended.
Pour over hot crust. Sprinkle with nuts. Bake 10-15 minutes or until lightly browned. Cool completely on a wire rack. Cut into bars. Sprinkle with confectioners' sugar. Refrigerate leftovers.
Monday, March 31, 2014
MEATLESS MONDAY
Zucchini can be a little bland. In this recipe it goes from bland to grand. The dish would be wonderful for a brunch, lunch, or dinner served with a green salad. It comes from TASTE OF HOME.
ZUCCHINI-PARMESAN BAKE
3 eggs
1/2 c. canola oil
3 c. shredded zucchini (about 1 pound)
1 c. reduced-fat biscuit/baking mix
1/2 c. shredded Parmesan cheese
Preheat oven to 375. In a large bowl, whisk eggs and oil until blended. Stir in remaining ingredients.
Transfer mixture to a greased 10 inch ovenproof skillet. Bake 25-30 minutes or until golden brown.
ZUCCHINI-PARMESAN BAKE
3 eggs
1/2 c. canola oil
3 c. shredded zucchini (about 1 pound)
1 c. reduced-fat biscuit/baking mix
1/2 c. shredded Parmesan cheese
Preheat oven to 375. In a large bowl, whisk eggs and oil until blended. Stir in remaining ingredients.
Transfer mixture to a greased 10 inch ovenproof skillet. Bake 25-30 minutes or until golden brown.
Sunday, March 30, 2014
SEAFOOD SUNDAY
Here's a quick and easy recipe for baked fish that comes from COOKING WITH PAULA DEEN. If you can't find tilapia or you prefer another fish, then snapper, flounder, cod or grouper may be substituted.
ALMOND-LEMON BAKED TILAPIA
6 (6oz.) tilapia fillets
3 tbsp. Dijon mustard
1 c. sliced almonds, finely chopped
2 tbsp. lemon zest
2 tbsp. finely chopped fresh parsley
2 tbsp. extra-virgin olive oil
2 tsp. salt
2 tsp. ground black pepper
Preheat oven to 400. Line a rimmed baking sheet with aluminum foil, sprayed with a nonstick cooking spray.
Place fish in a single layer on prepared pan. Brush fish with mustard.
In a small bowl, combine almonds and all remaining ingredients. Spread about 1 tbsp. almond mixture over each fillet, pressing gently to adhere.
Bake for 9-11 minutes or until fish flakes easily with a fork. Serve immediately.
ALMOND-LEMON BAKED TILAPIA
6 (6oz.) tilapia fillets
3 tbsp. Dijon mustard
1 c. sliced almonds, finely chopped
2 tbsp. lemon zest
2 tbsp. finely chopped fresh parsley
2 tbsp. extra-virgin olive oil
2 tsp. salt
2 tsp. ground black pepper
Preheat oven to 400. Line a rimmed baking sheet with aluminum foil, sprayed with a nonstick cooking spray.
Place fish in a single layer on prepared pan. Brush fish with mustard.
In a small bowl, combine almonds and all remaining ingredients. Spread about 1 tbsp. almond mixture over each fillet, pressing gently to adhere.
Bake for 9-11 minutes or until fish flakes easily with a fork. Serve immediately.
Saturday, March 29, 2014
SOUPER SATURDAY
The ingredients in today's soup recipe are humble, but they come together to create a soup that is better than the sum of it's parts. I found it in the January issue of SOUTHERN LIVING.
CABBAGE, WHITE BEAN, AND POTATO SOUP
Saute a large yellow onion, chopped, and 3 garlic cloves, minced, in 2 tbsp. hot olive oil in a large Dutch oven over medium-high heat 5-7 minutes or until tender.
Add 1 lb. fingerling potatoes, cut into 1/2 inch thick slices; 1 tsp. kosher salt; and 1/2 tsp. freshly ground black pepper.
Stir in 1/2 medium size head cabbage, thinly sliced; 6 cups organic chicken broth; and 1 can cannellini beans, drained and rinsed, and bring to a boil. Cover and reduce heat to medium-low. Simmer 15 minutes. Top each serving with shaved fresh Parmesan cheese and a drizzle of extra virgin olive oil. Serve with garlic toast.
CABBAGE, WHITE BEAN, AND POTATO SOUP
Saute a large yellow onion, chopped, and 3 garlic cloves, minced, in 2 tbsp. hot olive oil in a large Dutch oven over medium-high heat 5-7 minutes or until tender.
Add 1 lb. fingerling potatoes, cut into 1/2 inch thick slices; 1 tsp. kosher salt; and 1/2 tsp. freshly ground black pepper.
Stir in 1/2 medium size head cabbage, thinly sliced; 6 cups organic chicken broth; and 1 can cannellini beans, drained and rinsed, and bring to a boil. Cover and reduce heat to medium-low. Simmer 15 minutes. Top each serving with shaved fresh Parmesan cheese and a drizzle of extra virgin olive oil. Serve with garlic toast.
Friday, March 28, 2014
FAMILY FAVORITE FRIDAY
Today I'm posting two tasty sides that are sure to be a family favorite. Potatoes are always popular in almost any form but broccoli, not so much. However this recipe might just be yummy enough to please even the pickiest non-broccoli eater.
ROASTED RANCH POTATOES
1(3lb.) bag red potatoes, quartered
2 tbsp. olive oil
2 tsp. garlic salt
2 tsp. dried parsley
1 tsp. dried thyme
1/2 tsp. dried dill
Preheat oven to 400. Line a rimmed baking sheet with aluminum foil.
In a large bowl, toss together potatoes and remaining ingredients until combined. Arrange potatoes in a single layer on a prepared pan.
Bake for 30 minutes or until golden brown and crisp.
*** If you are running low on spices you can use a 1 ounce packet of ranch dressing mix in place of the herbs for the potatoes.
GARLICKY BROCCOLI
1 tbsp. olive oil
1 head broccoli, cut into florets
1 tbsp. bottled minced garlic
1/2 tsp. crushed red pepper
1/4 c. water
2 tbsp. soy sauce
In a large skillet. heat oil over medium-high heat. Add broccoli, garlic, and crushed red pepper; cook, stirring constantly, for 2 minutes. Add 1/4 c. water and soy sauce; cover and cook for 3 minutes or until crisp-tender.
ROASTED RANCH POTATOES
1(3lb.) bag red potatoes, quartered
2 tbsp. olive oil
2 tsp. garlic salt
2 tsp. dried parsley
1 tsp. dried thyme
1/2 tsp. dried dill
Preheat oven to 400. Line a rimmed baking sheet with aluminum foil.
In a large bowl, toss together potatoes and remaining ingredients until combined. Arrange potatoes in a single layer on a prepared pan.
Bake for 30 minutes or until golden brown and crisp.
*** If you are running low on spices you can use a 1 ounce packet of ranch dressing mix in place of the herbs for the potatoes.
GARLICKY BROCCOLI
1 tbsp. olive oil
1 head broccoli, cut into florets
1 tbsp. bottled minced garlic
1/2 tsp. crushed red pepper
1/4 c. water
2 tbsp. soy sauce
In a large skillet. heat oil over medium-high heat. Add broccoli, garlic, and crushed red pepper; cook, stirring constantly, for 2 minutes. Add 1/4 c. water and soy sauce; cover and cook for 3 minutes or until crisp-tender.
THIRSTY THURSDAY
When I saw this recipe in the March/April issue of COOKING WITH PAULA DEEN I thought it sounded very "Springy" and would make a great drink for a garden party. The article was about a "painting party" that Paula hosted for a few friends.It made me think of my friend Sherry who is always hosting friends for a neighborhood get-together or a school function and really likes unusual themes, decorations,and foods.
PINK PALMER
10 c. hot water
8 bags hibiscus tea (TAZO PASSION TEA)
1 1/2 c. sugar
1 c. fresh lemon juice
4 c. cold water
In a large heatproof pitcher, combine 10 c. hot water and tea bags and let stand for 6 minutes.
Remove tea bags. Add sugar and lemon juice, stirring until sugar is dissolved. Add 4 c. cold water. Refrigerate until ready to serve. Garnish with lemon, if desired.
PINK PALMER
10 c. hot water
8 bags hibiscus tea (TAZO PASSION TEA)
1 1/2 c. sugar
1 c. fresh lemon juice
4 c. cold water
In a large heatproof pitcher, combine 10 c. hot water and tea bags and let stand for 6 minutes.
Remove tea bags. Add sugar and lemon juice, stirring until sugar is dissolved. Add 4 c. cold water. Refrigerate until ready to serve. Garnish with lemon, if desired.
CROCKPOT WEDNESDAY
Chicken is always a hit at our house and quick and easy makes it even better! This recipe comes from THE CROCKIN' GIRLS SLOW COOKIN' COMPANION.
CHICKEN IN A HURRY
2 1/2-3 lbs drumsticks
1/2 c. ketchup
1/4 c. water
1/4 c. brown sugar, packed
1 packet onion soup mix
Arrange chicken in the slow-cooker. Combine remaining ingredients and then pour over the chicken. Cover and cook on LOW for 7-8 hours.
CHICKEN IN A HURRY
2 1/2-3 lbs drumsticks
1/2 c. ketchup
1/4 c. water
1/4 c. brown sugar, packed
1 packet onion soup mix
Arrange chicken in the slow-cooker. Combine remaining ingredients and then pour over the chicken. Cover and cook on LOW for 7-8 hours.
TASTY TUESDAY
Muffins are always a tasty way to start the day or a quick snack for on the go. Today's recipe comes from the current issue of COOKING WITH PAULA DEEN. According to the recipe these muffins are actually more flavorful the next day.
MORNING GLORY MUFFINS
3 c. all-purpose flour
1 1/2 c. sugar
1 1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3/4 c. vegetable oil
3 large eggs
1 (8oz.) can crushed pineapple, drained
1 c. finely grated carrot
1 c. finely grated Granny Smith apple
1 c. chopped pecans
1 c. golden raisins
Preheat oven to 350. Spray 24 muffin cups with nonstick cooking spray.
In a large bowl, whisk together flour and next 4 ingredients. Add oil and eggs, stirring until just combined.
Add pineapple and all remaining ingredients, stirring until just combined. Spoon batter into prepared pans.
Bake for 18-22 minutes or until a wooden pick inserted in the center comes out clean. Let cool in pans for 5 minutes. Remove from pans, and serve warm or at room temperature.
MORNING GLORY MUFFINS
3 c. all-purpose flour
1 1/2 c. sugar
1 1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3/4 c. vegetable oil
3 large eggs
1 (8oz.) can crushed pineapple, drained
1 c. finely grated carrot
1 c. finely grated Granny Smith apple
1 c. chopped pecans
1 c. golden raisins
Preheat oven to 350. Spray 24 muffin cups with nonstick cooking spray.
In a large bowl, whisk together flour and next 4 ingredients. Add oil and eggs, stirring until just combined.
Add pineapple and all remaining ingredients, stirring until just combined. Spoon batter into prepared pans.
Bake for 18-22 minutes or until a wooden pick inserted in the center comes out clean. Let cool in pans for 5 minutes. Remove from pans, and serve warm or at room temperature.
Monday, March 24, 2014
MEATLESS MONDAY
Here's a simple sauce and pasta that,when served with a salad and crusty bread, will make a great meal. It comes from the current issue of TASTE OF HOME.
12 garlic cloves, peeled
3 tbsp. olive oil
3 cups uncooked bow tie pasta (penne works too)
1/2 c. (4oz.) cream cheese, softened
1/2 tsp. salt
Preheat oven to 450. In a bowl, toss tomatoes and garlic cloves with oil; transfer to a greased 15x10x1 inch baking pan. Roast 14-16 minutes or until very soft. Meanwhile, cook pasta according to package directions.
Cool tomato mixture slightly. Reserve 12 tomatoes for serving with pasta. Transfer remaining tomato mixture to a food processor. Add cream cheese and salt; process until smooth. Transfer to a large bowl.
Drain pasta; add to tomato mixture and toss to coat. Top with reserved tomatoes.
PASTA WITH ROASTED GARLIC & TOMATOES
1 1/2 lb. cherry tomatoes12 garlic cloves, peeled
3 tbsp. olive oil
3 cups uncooked bow tie pasta (penne works too)
1/2 c. (4oz.) cream cheese, softened
1/2 tsp. salt
Preheat oven to 450. In a bowl, toss tomatoes and garlic cloves with oil; transfer to a greased 15x10x1 inch baking pan. Roast 14-16 minutes or until very soft. Meanwhile, cook pasta according to package directions.
Cool tomato mixture slightly. Reserve 12 tomatoes for serving with pasta. Transfer remaining tomato mixture to a food processor. Add cream cheese and salt; process until smooth. Transfer to a large bowl.
Drain pasta; add to tomato mixture and toss to coat. Top with reserved tomatoes.
Sunday, March 23, 2014
SEAFOOD SUNDAY
Tilapia is one of my favorite fish to prepare. It is mild yet it holds it's own with strong flavors. This recipe from the current issue of COOKING LIGHT is very simple and delicious and elegant enough for a dinner party.
TILAPIA WITH LEMON-GARLIC SAUCE
4 (10oz.) tilapia fillets
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
3 tbsp. quick-mixing flour (such as Wondra)
2 tbsp. unsalted butter, divided
1 tbsp. olive oil
1 tbsp. minced garlic
1/3 c. dry white wine
1/3 c. unsalted chicken stock
2 tbsp. chopped fresh parsley
1 tbsp. fresh lemon juice
Sprinkle fish with salt and pepper. Place flour in a shallow dish. Dredge both sides of fish in flour; reserve unused flour. Heat a large skillet over medium-high heat. Add 1 tbsp. butter and oil to pan; swirl to coat. Add fish to pan; cook 2 minutes on each side or until flakes easily when tested with a fork. Remove from pan; keep warm.
Add reserved flour and garlic to pan; cook 90 seconds or until lightly browned, stirring constantly. Add wine and stock, stirring with a whisk; bring to a boil. Cook 2 minutes or until slightly thickened. Remove pan from heat; stir in remaining 1 tbsp. butter, parsley, and lemon juice. Serve fish with sauce.
TILAPIA WITH LEMON-GARLIC SAUCE
4 (10oz.) tilapia fillets
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
3 tbsp. quick-mixing flour (such as Wondra)
2 tbsp. unsalted butter, divided
1 tbsp. olive oil
1 tbsp. minced garlic
1/3 c. dry white wine
1/3 c. unsalted chicken stock
2 tbsp. chopped fresh parsley
1 tbsp. fresh lemon juice
Sprinkle fish with salt and pepper. Place flour in a shallow dish. Dredge both sides of fish in flour; reserve unused flour. Heat a large skillet over medium-high heat. Add 1 tbsp. butter and oil to pan; swirl to coat. Add fish to pan; cook 2 minutes on each side or until flakes easily when tested with a fork. Remove from pan; keep warm.
Add reserved flour and garlic to pan; cook 90 seconds or until lightly browned, stirring constantly. Add wine and stock, stirring with a whisk; bring to a boil. Cook 2 minutes or until slightly thickened. Remove pan from heat; stir in remaining 1 tbsp. butter, parsley, and lemon juice. Serve fish with sauce.
SOUPER SATURDAY
I found this recipe in the current issue of FOOD NETWORK MAGAZINE. It is so hearty and full of yummy ingredients that it would stand alone as a meal.
CHICKEN RICE SOUP
4 cups low sodium chicken broth
3 stalks celery, cut into 1/2 inch pieces
5 carrots, cut into 1/2 inch pieces
1 1/4 lb. skinless, boneless chicken breasts
Kosher salt and freshly ground pepper
1/2 c. white rice
1 tbsp. tomato paste
3 plum tomatoes, finely chopped
1 c. frozen peas
1/3 c. heavy cream
1/2 c. finely chopped fresh parsley
1 tbsp. fresh lemon juice
Combine the chicken broth, celery and all but 1/2 c.carrots in a large pot. Cover and bring to a simmer over medium-high heat. Reduce the heat to medium-low and add the chicken, 3/4 tsp. salt and pepper to taste. Cover and gently simmer, flipping the chicken once, until just cooked through, about 18 minutes. Remove the chicken to a cutting board; let cool slightly. Reserve the broth.
Meanwhile combine 4 cups water, the rice, tomato paste, 1 chopped tomato and the remaining 1/2 c. carrots in a saucepan. Cover and bring to a boil, then reduce the heat to low; simmer, covered, until the rice and carrots are tender, 15 minutes.
Puree the rice mixture in a blender until smooth; whisk into the pot with the broth mixture. Add the peas, heavy cream and the remaining 2 chopped tomatoes. Bring to a simmer.
Shred the chicken and return it to the soup. Stir in the parsley and lemon juice, thin with water if needed. Season with salt and pepper.
CHICKEN RICE SOUP
4 cups low sodium chicken broth
3 stalks celery, cut into 1/2 inch pieces
5 carrots, cut into 1/2 inch pieces
1 1/4 lb. skinless, boneless chicken breasts
Kosher salt and freshly ground pepper
1/2 c. white rice
1 tbsp. tomato paste
3 plum tomatoes, finely chopped
1 c. frozen peas
1/3 c. heavy cream
1/2 c. finely chopped fresh parsley
1 tbsp. fresh lemon juice
Combine the chicken broth, celery and all but 1/2 c.carrots in a large pot. Cover and bring to a simmer over medium-high heat. Reduce the heat to medium-low and add the chicken, 3/4 tsp. salt and pepper to taste. Cover and gently simmer, flipping the chicken once, until just cooked through, about 18 minutes. Remove the chicken to a cutting board; let cool slightly. Reserve the broth.
Meanwhile combine 4 cups water, the rice, tomato paste, 1 chopped tomato and the remaining 1/2 c. carrots in a saucepan. Cover and bring to a boil, then reduce the heat to low; simmer, covered, until the rice and carrots are tender, 15 minutes.
Puree the rice mixture in a blender until smooth; whisk into the pot with the broth mixture. Add the peas, heavy cream and the remaining 2 chopped tomatoes. Bring to a simmer.
Shred the chicken and return it to the soup. Stir in the parsley and lemon juice, thin with water if needed. Season with salt and pepper.
Friday, March 21, 2014
FRIDAY'S FAMILY FAVORITE
Boneless pork chops are my "go to" meat. They never fail to be tender and can be prepared any number of ways. Today's recipe is Paula Deen's and I can't wait to try it.
FRENCH ONION PORK CHOPS
4 boneless pork chops
2 pkg. french onion soup mix
1/2 c. breadcrumbs
2 eggs
Preheat oven to 400.
In one pan, crack the egg and beat it. In another mix together the breadcrumbs and soup mix.
Coat the pork chops with the beaten egg, and then with the breadcrumb mixture; take care to coat both sides.
Place pork chops on a baking sheet and bake for 20 minutes, flipping after 10 minutes.
FRENCH ONION PORK CHOPS
4 boneless pork chops
2 pkg. french onion soup mix
1/2 c. breadcrumbs
2 eggs
Preheat oven to 400.
In one pan, crack the egg and beat it. In another mix together the breadcrumbs and soup mix.
Coat the pork chops with the beaten egg, and then with the breadcrumb mixture; take care to coat both sides.
Place pork chops on a baking sheet and bake for 20 minutes, flipping after 10 minutes.
THIRSTY THURSDAY
I'm always on the look out for a new smoothie. This recipe sounds promising!
TROPICAL PINEAPPLE SMOOTHIES
1 c. fat-free milk
1/2 c. unsweetened pineapple juice
3 tbsp. sugar (I'll bet you could use Splenda)
1/2 tsp.vanilla extract
6 ice cubes
IN A BLENDER, PLACE THE FIRST SIX INGREDIENTS; COVER AND PROCESS UNTIL SMOOTH. POUR INTO CHILLED GLASSES; SERVE IMMEDIATELY.
TROPICAL PINEAPPLE SMOOTHIES
1 c. fat-free milk
1/2 c. unsweetened pineapple juice
3 tbsp. sugar (I'll bet you could use Splenda)
1/2 tsp.vanilla extract
6 ice cubes
IN A BLENDER, PLACE THE FIRST SIX INGREDIENTS; COVER AND PROCESS UNTIL SMOOTH. POUR INTO CHILLED GLASSES; SERVE IMMEDIATELY.
Wednesday, March 19, 2014
CROCKPOT WEDNESDAY
Today's recipe is from COOKING LIGHT and is an inexpensive dish to make. The long, slow cooking time really brings out the flavor in the sausage. It can also be cooked on low for 8 hours.
RED BEANS AND RICE
3 c. water
1 c. dried kidney beans
1 c. chopped onions
1 c. chopped green bell pepper
3/4 c. chopped celery
1 tsp. dried thyme
1 tsp. paprika
3/4 tsp. ground red pepper
1/2 tsp. freshly ground black pepper
1/2 (14 oz.) package turkey, pork, and beef smoked sausage, thinly sliced (such as Healthy Choice)
1 bay leaf
1/2 tsp. salt (I will omit)
3 c. hot cooked long-grain rice
1/4 c. chopped green onions
Combine 1st 12 ingredients in an electric slow cooker. Cover with lid; cook on high heat for 5 hours. Discard bay leaf; stir in salt. Serve over rice, sprinkle servings evenly with green onions.
RED BEANS AND RICE
3 c. water
1 c. dried kidney beans
1 c. chopped onions
1 c. chopped green bell pepper
3/4 c. chopped celery
1 tsp. dried thyme
1 tsp. paprika
3/4 tsp. ground red pepper
1/2 tsp. freshly ground black pepper
1/2 (14 oz.) package turkey, pork, and beef smoked sausage, thinly sliced (such as Healthy Choice)
1 bay leaf
1/2 tsp. salt (I will omit)
3 c. hot cooked long-grain rice
1/4 c. chopped green onions
Combine 1st 12 ingredients in an electric slow cooker. Cover with lid; cook on high heat for 5 hours. Discard bay leaf; stir in salt. Serve over rice, sprinkle servings evenly with green onions.
Tuesday, March 4, 2014
TUESDAY'S TREAT
This recipe is based on a classic Southern favorite called 7UP Pound Cake, which was created in the 1950s when the soda company suggested using its soft drink instead of other liquid in pound cake recipes. The result: one of the best, and simplest, cakes you'll ever make.
LEMON-LIME POUND CAKE
Ingredients
- 1 1/2 cups butter, softened
- 3 cups sugar
- 5 large eggs
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 3 cups all-purpose flour
- 1 cup lemon-lime soft drink (such as 7UP)
- Shortening
- Lemon-Lime Glaze
- Candied Lemons (optional)
- Garnish: lime rind twists
Preparation
1. Preheat oven to 350°. Beat butter at medium speed with a
heavy-duty electric stand mixer until creamy. Gradually add sugar; beat
at medium speed 3 to 5 minutes or until light and fluffy. Add eggs, 1
at a time, beating just until blended after each addition. Stir in lemon
zest and extracts.
2. Add flour to butter mixture alternately with lemon-lime soft drink, beginning and ending with flour. Beat at low speed just until blended after each addition. Pour batter into a greased (with shortening) and floured 10-inch Bundt pan.
3. Bake at 350° for 1 hour and 5 minutes to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean, shielding with aluminum foil after 45 to 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove cake from pan to wire rack.
4. Spoon Lemon-Lime Glaze over warm or room temperature cake. Top cake with Candied Lemons, if desired.
2. Add flour to butter mixture alternately with lemon-lime soft drink, beginning and ending with flour. Beat at low speed just until blended after each addition. Pour batter into a greased (with shortening) and floured 10-inch Bundt pan.
3. Bake at 350° for 1 hour and 5 minutes to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean, shielding with aluminum foil after 45 to 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove cake from pan to wire rack.
4. Spoon Lemon-Lime Glaze over warm or room temperature cake. Top cake with Candied Lemons, if desired.
LEMON-LIME GLAZE
Ingredients:
- 2 cups powdered sugar
- 2 teaspoons lemon zest
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh lemon juice (optional)
Preparation
- Whisk together powdered sugar, lemon zest, 1 1/2 Tbsp. fresh lemon juice, and lime juice in a bowl until blended and smooth. (For a thinner glaze, stir in an additional 1 Tbsp. fresh lemon juice, 1 tsp. at a time, if desired.)
Monday, March 3, 2014
MEATLESS MONDAY
Today's recipe comes from COOKING WITH PAULA DEEN. It would work for a potluck offering or make a great family dinner with leftovers that should be delicious reheated.
SCALLOPED VEGETABLE CASSEROLE
6 c. broccoli florets
6 c. cauliflower florets
2 c. sliced carrots
1/2 c. butter
1 c. chopped onion
2 cloves garlic, minced
1/3 c. all-purpose flour
1 1/2 c. milk
1 c. sour cream
1 (8oz.) package shredded Italian 6-cheese blend, divided
1 1/2 tsp. salt
1 tsp. ground black pepper
1/2 c. crushed round buttery crackers (Ritz)
In a large Dutch oven, combine broccoli, cauliflower, and carrots; add water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer for 8 minutes or until vegetables are tender. Drain well. Return vegetables to Dutch oven.
Preheat oven to 350. Spray a 3 qt. baking dish with non-stick cooking spray.
In a large saucepan, melt butter over medium heat. Add onion and garlic; cook, stirring frequently, for 5 minutes. Add flour, and cook stirring constantly, for 2 minutes. Gradually whisk in milk. Cook, whisking constantly, for 3 minutes or until thick and bubbly. add sour cream, stirring to combine. Add 1 1/2 c. cheese, salt, and pepper. Add cheese mixture to vegetables in Dutch oven, stirring gently to coat. Spoon mixture into prepared baking dish.
Top casserole with crushed crackers and remaining 1/2 c. cheese. Bake for 30-40 minutes or until hot and bubbly.
SCALLOPED VEGETABLE CASSEROLE
6 c. broccoli florets
6 c. cauliflower florets
2 c. sliced carrots
1/2 c. butter
1 c. chopped onion
2 cloves garlic, minced
1/3 c. all-purpose flour
1 1/2 c. milk
1 c. sour cream
1 (8oz.) package shredded Italian 6-cheese blend, divided
1 1/2 tsp. salt
1 tsp. ground black pepper
1/2 c. crushed round buttery crackers (Ritz)
In a large Dutch oven, combine broccoli, cauliflower, and carrots; add water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer for 8 minutes or until vegetables are tender. Drain well. Return vegetables to Dutch oven.
Preheat oven to 350. Spray a 3 qt. baking dish with non-stick cooking spray.
In a large saucepan, melt butter over medium heat. Add onion and garlic; cook, stirring frequently, for 5 minutes. Add flour, and cook stirring constantly, for 2 minutes. Gradually whisk in milk. Cook, whisking constantly, for 3 minutes or until thick and bubbly. add sour cream, stirring to combine. Add 1 1/2 c. cheese, salt, and pepper. Add cheese mixture to vegetables in Dutch oven, stirring gently to coat. Spoon mixture into prepared baking dish.
Top casserole with crushed crackers and remaining 1/2 c. cheese. Bake for 30-40 minutes or until hot and bubbly.
Sunday, March 2, 2014
SEAFOOD SUNDAY
I'm always up for a good salmon dinner and I have a number of recipes that include a glaze. Today's recipe caught my eye because of the strawberry jam in the glaze. It sounds interesting and I can't wait to try it.
STRAWBERRY TERIYAKI GLAZED SALMON
1/4 c. seedless strawberry jam
2 tbsp. reduced-sodium soy sauce
1 garlic clove, minced
1/2 tsp. ground ginger
4 salmon fillets (4 oz. each)
1/4 tsp. salt
1/4 tsp. pepper
Preheat broiler. In a small saucepan, combine jam, soy sauce, garlic and ginger; cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until mixture is reduced by half.
Sprinkle salmon with salt and pepper. Place in an ungreased 15x10x1 inch baking pan. Broil 4-6 inches from the heat 8-10 minutes or until fish just begins to flake easily with a fork, brushing with 2 tbsp. jam mixture during the last 2 minutes of cooking. Just before serving, brush with remaining jam mixture.
STRAWBERRY TERIYAKI GLAZED SALMON
1/4 c. seedless strawberry jam
2 tbsp. reduced-sodium soy sauce
1 garlic clove, minced
1/2 tsp. ground ginger
4 salmon fillets (4 oz. each)
1/4 tsp. salt
1/4 tsp. pepper
Preheat broiler. In a small saucepan, combine jam, soy sauce, garlic and ginger; cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until mixture is reduced by half.
Sprinkle salmon with salt and pepper. Place in an ungreased 15x10x1 inch baking pan. Broil 4-6 inches from the heat 8-10 minutes or until fish just begins to flake easily with a fork, brushing with 2 tbsp. jam mixture during the last 2 minutes of cooking. Just before serving, brush with remaining jam mixture.
Saturday, March 1, 2014
SOUPER SATURDAY
Today's recipe is an unofficial state dish for Louisiana and since Mardi Gras is right around the corner I thought it would be a good one to share. It comes from TASTE OF HOME.
SEAFOOD GUMBO
1 c. all-purpose flour
1 c. canola oil
4 c. chopped onion
2 c. chopped celery
2 c. chopped green pepper
1 c. sliced green onion and tops
4 c. chicken broth
8 c. water
4 c. sliced okra
2 tbsp. paprika
2 tbsp. salt (I omit)
2 tsp. oregano
1 tsp. ground black pepper
6 c. small shrimp. rinsed and drained, or seafood of your choice
1 c. minced fresh parsley
2 tbsp. Cajun seasoning
In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more, or until mixture is reddish-brown.
Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano, and pepper. Bring to a boil; reduce heat and simmer, covered, for 10 minutes.
Add shrimp and parsley. Simmer, uncovered, aout 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoninh.
YIELD ABOUT 6 CUPS
SEAFOOD GUMBO
1 c. all-purpose flour
1 c. canola oil
4 c. chopped onion
2 c. chopped celery
2 c. chopped green pepper
1 c. sliced green onion and tops
4 c. chicken broth
8 c. water
4 c. sliced okra
2 tbsp. paprika
2 tbsp. salt (I omit)
2 tsp. oregano
1 tsp. ground black pepper
6 c. small shrimp. rinsed and drained, or seafood of your choice
1 c. minced fresh parsley
2 tbsp. Cajun seasoning
In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more, or until mixture is reddish-brown.
Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano, and pepper. Bring to a boil; reduce heat and simmer, covered, for 10 minutes.
Add shrimp and parsley. Simmer, uncovered, aout 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoninh.
YIELD ABOUT 6 CUPS
Friday, February 28, 2014
FRIDAY'S FAMILY FAVORITE
Today's recipe is a hearty, filling, family-friendly classic. Slighty undercook the pasta to make sure it doesn't end up too mushy. Reduce the amount of red pepper for sensitive palates, or crank it up for spice lovers. Freeze half for another day.
CHILI MAC
12 oz. uncooked rotini spiral macaroni or wagon wheel pasta
2 cups canned red kidney beans, rinsed and drained
2 tbsp. olive oil
2 c. chopped onion
2 tbsp. minced fresh garlic
1 pound cremini mushrooms, finely chopped
20 oz. ground turkey breast
2 c. chopped green bell pepper
4 tsp. ground cumin
2 tsp. dried oregano
1 tsp. kosher salt
1 tsp. smoked paprika
1 tsp. ancho chili powder
1 tsp. freshly ground black pepper
1/4 to 1 tsp. ground red pepper
4 cups lower-sodium marinara sauce
cooking spray
4 oz. extra-sharp cheddar cheese shredded, about 1 cup
Preheat oven to 350.
Cook pasta in boiling water until almost al dente. Drain. Combine pasta and beans in a large bowl.
Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion, garlic. and mushrooms to pan; cook 11 minutes or until liquid almost evaporates. Add turkey; cook 5 minutes or until done, stirring to crumble. Add bell pepper and next 7 ingredients (through red pepper); cook 1 minute. Stir in marinara sauce; bring to a boil. Add marinara mixture to pasta mixture; toss to coat. Divide mixture evenly between 2 (2qt.) baking dishes coated with cooking spray. Top evenly with cheese. Bake at 350 for 10 minutes or until cheese melts, or follow freezing instructions.
FREEZING INSTRUCTIONS: SPOON HALF OF THE UNBAKED MIXTURE INTO A 2 QT. BAKING DISH. COVER WITH A LID; FREEZE UP TO 2 MONTHS.
TO THAW: REMOVE LID; PLACE IN MICROWAVE. MICROWAVE AT 30% POWER 30-40 MINUTES (OR ON DEFROST SETTING FOR 3.75 POUNDS)
TO REHEAT: COVER CASSEROLE WITH FOIL; BAKE AT 400 FOR 20 MINUTES OR UNTIL THERMOMETER INSERTED IN CENTER REGISTERS 160 DEGREES.
CHILI MAC
12 oz. uncooked rotini spiral macaroni or wagon wheel pasta
2 cups canned red kidney beans, rinsed and drained
2 tbsp. olive oil
2 c. chopped onion
2 tbsp. minced fresh garlic
1 pound cremini mushrooms, finely chopped
20 oz. ground turkey breast
2 c. chopped green bell pepper
4 tsp. ground cumin
2 tsp. dried oregano
1 tsp. kosher salt
1 tsp. smoked paprika
1 tsp. ancho chili powder
1 tsp. freshly ground black pepper
1/4 to 1 tsp. ground red pepper
4 cups lower-sodium marinara sauce
cooking spray
4 oz. extra-sharp cheddar cheese shredded, about 1 cup
Preheat oven to 350.
Cook pasta in boiling water until almost al dente. Drain. Combine pasta and beans in a large bowl.
Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion, garlic. and mushrooms to pan; cook 11 minutes or until liquid almost evaporates. Add turkey; cook 5 minutes or until done, stirring to crumble. Add bell pepper and next 7 ingredients (through red pepper); cook 1 minute. Stir in marinara sauce; bring to a boil. Add marinara mixture to pasta mixture; toss to coat. Divide mixture evenly between 2 (2qt.) baking dishes coated with cooking spray. Top evenly with cheese. Bake at 350 for 10 minutes or until cheese melts, or follow freezing instructions.
FREEZING INSTRUCTIONS: SPOON HALF OF THE UNBAKED MIXTURE INTO A 2 QT. BAKING DISH. COVER WITH A LID; FREEZE UP TO 2 MONTHS.
TO THAW: REMOVE LID; PLACE IN MICROWAVE. MICROWAVE AT 30% POWER 30-40 MINUTES (OR ON DEFROST SETTING FOR 3.75 POUNDS)
TO REHEAT: COVER CASSEROLE WITH FOIL; BAKE AT 400 FOR 20 MINUTES OR UNTIL THERMOMETER INSERTED IN CENTER REGISTERS 160 DEGREES.
Thursday, February 27, 2014
THIRSTY THURSDAY
When I saw the photo for this recipe in the current issue of TASTE OF HOME I knew I had to post the recipe. It looked so refreshing. Dipping the rims of the glasses in crushed lemon drops really adds to the eye appeal.
CREAMY LEMON MILK SHAKES
2 tbsp. crushed lemon drop candies
1 tsp. sugar
1/2 small lemon, cut into six slices, divided
1/2 c. 2% milk
2 c. vanilla ice cream
2 c. lemon sorbet
3 oz. cream cheese, softened
2 tsp. grated lemon peel
1/2 tsp. vanilla extract
In a shallow dish, mix crushed lemon drops and sugar. Using 1 or 2 lemon slices, moisten the rims of 4 glasses; dip rims in candy mixture. Place milk, ice cream, sorbet, cream cheese, lemon peel and vanilla in a blender; cover and process until smooth. Pour into prepared glasses; serve immediately with remaining lemon slices.
CREAMY LEMON MILK SHAKES
2 tbsp. crushed lemon drop candies
1 tsp. sugar
1/2 small lemon, cut into six slices, divided
1/2 c. 2% milk
2 c. vanilla ice cream
2 c. lemon sorbet
3 oz. cream cheese, softened
2 tsp. grated lemon peel
1/2 tsp. vanilla extract
In a shallow dish, mix crushed lemon drops and sugar. Using 1 or 2 lemon slices, moisten the rims of 4 glasses; dip rims in candy mixture. Place milk, ice cream, sorbet, cream cheese, lemon peel and vanilla in a blender; cover and process until smooth. Pour into prepared glasses; serve immediately with remaining lemon slices.
Wednesday, February 26, 2014
CROCKPOT WEDNESDAY
Today's recipe would make some hearty sandwiches for lunch or dinner and should be really good warmed over. It comes from THE CROCKIN' GIRLS SLOW COOKER COMPANION.
ZESTY SHREDDED CHICKEN BARBECUE
6 boneless, skinless chicken breasts, frozen
1 (12oz.) bottle barbecue sauce (your favorite choice)
1/2 c. Italian salad dressing
1/4 c. brown sugar
2 tbsp. Worcestershire sauce
1 or 2 onions, sliced
Sandwich/sub rolls, toasted
Place frozen chicken in slow-cooker (stacking is fine). In a bowl, mix together the barbecue sauce, Italian dressing, brown sugar, and Worcestershire sauce; then pour over frozen chicken. Slice desired amount of onion and add to slow-cooker. Cover and cook on LOW for approximately 4 hours. Remove chicken and shred with 2 forks, then return the shredded chicken to the slow-cooker. Cook on LOW for an additional 1 to 2 hours to soak up the sauce. Add the shredded chicken and onions to the toasted rolls.
ZESTY SHREDDED CHICKEN BARBECUE
6 boneless, skinless chicken breasts, frozen
1 (12oz.) bottle barbecue sauce (your favorite choice)
1/2 c. Italian salad dressing
1/4 c. brown sugar
2 tbsp. Worcestershire sauce
1 or 2 onions, sliced
Sandwich/sub rolls, toasted
Place frozen chicken in slow-cooker (stacking is fine). In a bowl, mix together the barbecue sauce, Italian dressing, brown sugar, and Worcestershire sauce; then pour over frozen chicken. Slice desired amount of onion and add to slow-cooker. Cover and cook on LOW for approximately 4 hours. Remove chicken and shred with 2 forks, then return the shredded chicken to the slow-cooker. Cook on LOW for an additional 1 to 2 hours to soak up the sauce. Add the shredded chicken and onions to the toasted rolls.
Tuesday, February 25, 2014
TUESDAY'S TREAT
Anytime I ask the Hubby what special treat I can make for a birthday or other special occasion I always get the answer "pineapple upside-down cake." So I was pretty excited to get this recipe for Pineapple Upside Down Cupcakes. Not only is it simple,using a boxed mix, but also makes smaller portions which is always a help when you hope to limit sugar and calories.
I can't wait to try it next time a treat is in order.
PINEAPPLE UPSIDE DOWN CUPCAKES
cooking spray
1/2 c. butter, melted
1 1/2 c. brown sugar
24 maraschino cherries
1 (20 oz.) can crushed pineapple
1 (18.25 oz.) package Duncan Hines Pineapple Supreme cake mix
3 eggs
1/1/3 c. pineapple juice
1/3 c. vegetable oil
1 tbsp. confectioners' sugar for dusting or as needed
Move an oven rack into the middle of the oven. Preheat the oven to 350.
Spray 24 muffin cups with cooking spray.
Line a work surface with waxed paper.
Spoon 1 tbsp. brown sugar into each muffin cup.
Press a cherry into the center of the brown sugar in each muffin cup.
Spoon a heaping tsp. of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
Pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill.
Bake in a preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes.
Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar.
I can't wait to try it next time a treat is in order.
PINEAPPLE UPSIDE DOWN CUPCAKES
cooking spray
1/2 c. butter, melted
1 1/2 c. brown sugar
24 maraschino cherries
1 (20 oz.) can crushed pineapple
1 (18.25 oz.) package Duncan Hines Pineapple Supreme cake mix
3 eggs
1/1/3 c. pineapple juice
1/3 c. vegetable oil
1 tbsp. confectioners' sugar for dusting or as needed
Move an oven rack into the middle of the oven. Preheat the oven to 350.
Spray 24 muffin cups with cooking spray.
Line a work surface with waxed paper.
Spoon 1 tbsp. brown sugar into each muffin cup.
Press a cherry into the center of the brown sugar in each muffin cup.
Spoon a heaping tsp. of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
Pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill.
Bake in a preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes.
Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar.
Monday, February 17, 2014
MEATLESS MONDAY
Today's recipe is an excellent side that kicks corn up a notch! It is great to take as a covered dish or just use for a family meal. Quick, easy, and tasty it will soon become a family favorite.
YUM, YUM CORN
2 (16oz) packages frozen corn kernels
1/2 c. butter, melted
1 (8oz.) pkg. cream cheese, softened (I use 1/3 less fat)
1 clove garlic, pressed
1 tsp. white sugar (may use Splenda)
salt to taste (I don't use it)
1/2 tsp. dried parsley
Preheat oven to 350.
Cook corn according to package directions. Drain water, then mix in butter, cream cheese, garlic sugar, salt, and parsley. Spoon into a casserole dish and bake in a preheated oven for 30 minutes, until lightly browned on top.
YUM, YUM CORN
2 (16oz) packages frozen corn kernels
1/2 c. butter, melted
1 (8oz.) pkg. cream cheese, softened (I use 1/3 less fat)
1 clove garlic, pressed
1 tsp. white sugar (may use Splenda)
salt to taste (I don't use it)
1/2 tsp. dried parsley
Preheat oven to 350.
Cook corn according to package directions. Drain water, then mix in butter, cream cheese, garlic sugar, salt, and parsley. Spoon into a casserole dish and bake in a preheated oven for 30 minutes, until lightly browned on top.
SEAFOOD SUNDAY
Crab cakes are one of my favorite things to order when visiting a high end seafood restaurant. I have not tried making them but today's recipe made me change my mind. Served with a salad this would make an excellent light lunch or dinner. It comes from the December issue of COOKING LIGHT.
RED PEPPER CRAB CAKES
1 tbsp. olive oil, divided
1 c. finely chopped red bell pepper
3 tbsp. finely chopped celery
1/4 c. thinly sliced green onions
1 pound lump crab meat, shell pieces removed
2/3 cup panko (Japanese breadcrumbs)
2 tbsp. chopped fresh dill, divided
1/4 tsp. ground red pepper
1 large egg
1 large egg white
1/4 c. canola mayonnaise
1 tsp. grated lemon rind
2 tbsp. fresh lemon juice
Heat a large skillet over medium-high heat. Add 1 tsp. olive oil to pan and swirl to coat. Add bell pepper, celery, and green onions to pan; saute for 4 minutes or until vegetables are tender. Place vegetable mixture, crab, panko, 1 tbsp. dill, ground red pepper, egg, and egg white in a large bowl, stirring gently to combine. Working quickly with damp hands, gently shape about 1/2 c. crab cake mixture into a 3/4 -inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 patties. Wipe pan with paper towels. Return pan to medium-high heat. Add remaining
2 tsp. oil; swirl to coat. Add patties to pan; cook 3 minutes on each side or until golden and thoroughly heated.
Combine remaining 1 tbsp. dill, mayonnaise, lemon rind, and lemon juice in a small bowl, stirring with a whisk. Top each crab cake with about 2 tsp. mayonnaise mixture.
RED PEPPER CRAB CAKES
1 tbsp. olive oil, divided
1 c. finely chopped red bell pepper
3 tbsp. finely chopped celery
1/4 c. thinly sliced green onions
1 pound lump crab meat, shell pieces removed
2/3 cup panko (Japanese breadcrumbs)
2 tbsp. chopped fresh dill, divided
1/4 tsp. ground red pepper
1 large egg
1 large egg white
1/4 c. canola mayonnaise
1 tsp. grated lemon rind
2 tbsp. fresh lemon juice
Heat a large skillet over medium-high heat. Add 1 tsp. olive oil to pan and swirl to coat. Add bell pepper, celery, and green onions to pan; saute for 4 minutes or until vegetables are tender. Place vegetable mixture, crab, panko, 1 tbsp. dill, ground red pepper, egg, and egg white in a large bowl, stirring gently to combine. Working quickly with damp hands, gently shape about 1/2 c. crab cake mixture into a 3/4 -inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 patties. Wipe pan with paper towels. Return pan to medium-high heat. Add remaining
2 tsp. oil; swirl to coat. Add patties to pan; cook 3 minutes on each side or until golden and thoroughly heated.
Combine remaining 1 tbsp. dill, mayonnaise, lemon rind, and lemon juice in a small bowl, stirring with a whisk. Top each crab cake with about 2 tsp. mayonnaise mixture.
Saturday, February 15, 2014
SOUPER SATURDAY
This soup has a mild chili flavor. If you want more heat, increase the amount of chili powder and don't seed the jalepenos.
THREE-BEAN VEGETARIAN CHILI
1 3/4 c. vegetable broth
1 c. chopped onion
1/4 c. chopped, seeded, jalepeno pepper (2 peppers)
2 tsp. chili powder
2 tsp. ground cumin
2 tsp. Worcestershire sauce
1/2 tsp. salt
2 garlic cloves, minced
2 (15oz.) cans no-salt-added black beans, rinsed and drained
2 (14.5 oz.) cans diced tomatoes, undrained
1 (15oz.) can no-salt-added pinto beans, rinsed and drained
1 (15oz) can no-salt-added kidney beans, rinsed and drained
1/2 c. reduced-fat sour cream
2 oz. shredded Monterey Jack cheese with jalepeno peppers (about 1/2 cup)
1/4 cup shredded cilantro
Combine first 12 ingredients in a 6 qt. slow cooker. Cover and cook on LOW for 8 hours.
Ladle soup into bowls; top with sour cream, cheese, and cilantro.
THREE-BEAN VEGETARIAN CHILI
1 3/4 c. vegetable broth
1 c. chopped onion
1/4 c. chopped, seeded, jalepeno pepper (2 peppers)
2 tsp. chili powder
2 tsp. ground cumin
2 tsp. Worcestershire sauce
1/2 tsp. salt
2 garlic cloves, minced
2 (15oz.) cans no-salt-added black beans, rinsed and drained
2 (14.5 oz.) cans diced tomatoes, undrained
1 (15oz.) can no-salt-added pinto beans, rinsed and drained
1 (15oz) can no-salt-added kidney beans, rinsed and drained
1/2 c. reduced-fat sour cream
2 oz. shredded Monterey Jack cheese with jalepeno peppers (about 1/2 cup)
1/4 cup shredded cilantro
Combine first 12 ingredients in a 6 qt. slow cooker. Cover and cook on LOW for 8 hours.
Ladle soup into bowls; top with sour cream, cheese, and cilantro.
FRIDAY'S FAMILY FAVORITES
Because you layer this Tex-Mex dish, lasagna-style, instead of rolling each enchilada individually, you save time in the kitchen, and the results are ultimately healthier because tortillas don't have to be fried or softened in oil before you assemble the casserole.
STACKED CHICKEN ENCHILADAS
2 tbsp. canola oil
8 skinless, boneless chicken thighs (about 2 lbs.)
1 tsp. ground cumin
1/2 tsp. kosher salt
1/4 tsp. ground red pepper
2 c. chopped white onion
8 garlic cloves, minced
1 (15oz.) can organic whole peeled tomatoes, undrained and crushed (I will probably use a can of crushed tomatoes)
1 c. chopped fresh cilantro, divided
3 tbsp. fresh lime juice
1 (7oz,) can salsa verde
cooking spray
12 (6 inch) corn tortillas
3 oz. shredded pepper-Jack cheese (about 3/4 cup)
6 tbsp. Mexican crema (found in Latin food markets or with the Mexican cheese in the supermarket)
Place a small roasting pan in oven. Preheat oven to 425 (leaving roasting pan in oven as it preheats)
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle both sides of chicken evenly with cumin, salt, and pepper. Add chicken to pan; saute 3 minutes. Turn chicken over, and place in the preheated roasting pan. Add onion, garlic, and tomatoes to pan; bake at 425 for 15 minutes or until chicken is done. Cool. Shred chicken; toss with tomato mixture.
Combine 3/4 c. cilantro, juice, and salsa verde; spread 1/4 c. salsa mixture in the bottom of an 11x7 glass or ceramic baking dish coated with cooking spray. Top with 4 overlapping tortillas, half of chicken mixture, and 1/4 c. salsa mixture. Repeat layers. Top with remaining 4 tortillas and remaining salsa mixture; sprinkle evenly with cheese. Bake at 425 for 15 minutes or until golden; sprinkle with remaining 1/4 c. cilantro. Top each serving with one tablespoon crema.
STACKED CHICKEN ENCHILADAS
2 tbsp. canola oil
8 skinless, boneless chicken thighs (about 2 lbs.)
1 tsp. ground cumin
1/2 tsp. kosher salt
1/4 tsp. ground red pepper
2 c. chopped white onion
8 garlic cloves, minced
1 (15oz.) can organic whole peeled tomatoes, undrained and crushed (I will probably use a can of crushed tomatoes)
1 c. chopped fresh cilantro, divided
3 tbsp. fresh lime juice
1 (7oz,) can salsa verde
cooking spray
12 (6 inch) corn tortillas
3 oz. shredded pepper-Jack cheese (about 3/4 cup)
6 tbsp. Mexican crema (found in Latin food markets or with the Mexican cheese in the supermarket)
Place a small roasting pan in oven. Preheat oven to 425 (leaving roasting pan in oven as it preheats)
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle both sides of chicken evenly with cumin, salt, and pepper. Add chicken to pan; saute 3 minutes. Turn chicken over, and place in the preheated roasting pan. Add onion, garlic, and tomatoes to pan; bake at 425 for 15 minutes or until chicken is done. Cool. Shred chicken; toss with tomato mixture.
Combine 3/4 c. cilantro, juice, and salsa verde; spread 1/4 c. salsa mixture in the bottom of an 11x7 glass or ceramic baking dish coated with cooking spray. Top with 4 overlapping tortillas, half of chicken mixture, and 1/4 c. salsa mixture. Repeat layers. Top with remaining 4 tortillas and remaining salsa mixture; sprinkle evenly with cheese. Bake at 425 for 15 minutes or until golden; sprinkle with remaining 1/4 c. cilantro. Top each serving with one tablespoon crema.
Thursday, February 13, 2014
THIRSTY THURSDAY
On a snowy day like today a steamy cup of hot chocolate really hits the spot. So I pulled out the recipe files and here are two recipes that should do the trick.
1 c. evaporated milk
1/2 tsp. pure vanilla extract
1/4 c. unsweetened cocoa powder
1/4 c. sugar
2 tbsp. cornstarch
Pinch of ground cinnamon
5 tbsp. sugar
3 tbsp. baking soda
1/8 to 1/4 tsp. ground cinnamon
Dash salt
3 cups boiling water
In a saucepan, combine the milk powder, sugar, cocoa, cinnamon, and salt. Add boiling water; stir until milk powder is dissolved.
ANNE BURRELL'S SUPER-THICK HOT CHOCOLATE
3 cups whole milk1 c. evaporated milk
1/2 tsp. pure vanilla extract
1/4 c. unsweetened cocoa powder
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.
LITE HOT CHOCOLATE
1 cup nonfat dry milk5 tbsp. sugar
3 tbsp. baking soda
1/8 to 1/4 tsp. ground cinnamon
Dash salt
3 cups boiling water
In a saucepan, combine the milk powder, sugar, cocoa, cinnamon, and salt. Add boiling water; stir until milk powder is dissolved.
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