From Emeril Lagasse
Crab Cakes:
1/2 lb. baking potato, peeled and cut into 1 inch pieces
1 tsp. salt
1/4 cup cream or half-and-half
1 Tbsp. unsalted butter
2 Tbsp. olive oil
1/2 cup chopped yellow onion
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
1 Tbsp. garlic, minced
1 lb. lump crab meat
1/2 cup chopped green onions
1/4 cup grated parmesan cheese
2 Tbsp. parsley
3 Tbsp. creole mustard
2 Tbsp. lemon juice
5 tsp. Tony's Creole Seasoning
3/4 cup panko breadcrumbs
1/4 cup flour
1 egg
1 Tbsp. water
Boil the potatoes and 1/2 tsp. salt until fork-tender. Drain and then add the cream, butter, and 1/2 tsp. salt. With the heat on medium low, mash until well blended, about 2 minutes. Remove from the heat and let cool. In a medium saute pan heat the olice oil over medium-high heat. Add the onions and peppers and saute until soft, about 3 minutes. Add the garlic and saute for 1 additional minute. Remove the pan from the heat and let cool. In a bowl, combine the potatoes, cooked vegetables, crap, green onions, cheese, parsley, creole mustard, lemon juice, 4 tsp. seasoning, and mix to incorporate.
In a shallow bowl, season the flour with the remaining 1 tsp. of seasoning. In another bowl, whisk the egg with the water, and have the panko ready in a third container. Divide the crab and potato mixture into 1/3 cup portions, and form into patties that are 1 inch thick. Dredge in the flour, dip in the egg, and finish with the panko. Set aside on a baking sheet until the entire mixture is completed. In a large heavy skillet, heat 2 Tbsp. olive oil over high heat. Carefully add the cakes to the pan and cook until goldem brown, 3 to 4 minutes per side - be careful to not overload the pan! Remove from the pan and drain on a paper-lined plate. Add more oil as necessary to fry all of the cakes.
Remoulade:
1 cup mayonnaise
1/2 cup sour cream
1 Tbsp. Parsley
1 Tbsp. Chives
1 Tbsp. Thyme
1 Tbsp. Lemon Juice
Salt
Black Pepper
Mix all ingredients together and season with salt and pepper to taste. Refrigerate until serving with the crab cakes.
Tuesday, August 24, 2010
Korokke (Potato Croquettes)
From Misa Nakagawa
2 large baking potatoes
1/2 cup milk
2 Tbsp. butter
1 lb. ground sirloin
2 eggs, hard-boiled and chopped
1 medium onion, diced
2 eggs
1 cup flour
2 cups panko breadcrumbs
vegetable oil, for frying
Tonkatsu sauce for dipping (Bulldog brand preferred)
Peel and chop the potatoes and place them in a large stockpot to boil until fork-tender. Drain the potatoes and mask with the milk and butter. While the potatoes are cooling, saute the onion until transparent, and then add the ground sirloin and brown. Mix the beef in with the mashed potatoes. Once incorporated, add the chopped egg. Beat the other 2 eggs and set aside. Take 2 Tbsp. of the meat and potato mixture and roll in the flour, then egg, and finish with the panko. Let the croquettes sit for a while before frying in a large skillet with enough oil to mostly cover. Fry on each side until golden brown and then drain on newspaper or paper towels. Serve immediately with the Tonkatsu sauce.
2 large baking potatoes
1/2 cup milk
2 Tbsp. butter
1 lb. ground sirloin
2 eggs, hard-boiled and chopped
1 medium onion, diced
2 eggs
1 cup flour
2 cups panko breadcrumbs
vegetable oil, for frying
Tonkatsu sauce for dipping (Bulldog brand preferred)
Peel and chop the potatoes and place them in a large stockpot to boil until fork-tender. Drain the potatoes and mask with the milk and butter. While the potatoes are cooling, saute the onion until transparent, and then add the ground sirloin and brown. Mix the beef in with the mashed potatoes. Once incorporated, add the chopped egg. Beat the other 2 eggs and set aside. Take 2 Tbsp. of the meat and potato mixture and roll in the flour, then egg, and finish with the panko. Let the croquettes sit for a while before frying in a large skillet with enough oil to mostly cover. Fry on each side until golden brown and then drain on newspaper or paper towels. Serve immediately with the Tonkatsu sauce.
Creamy Tomato Basil Soup
3 Tbsp. butter
1 large yellow onion
1 celery rib
3 Tbsp. flour
1 Tbsp. garlic, minced
2 16 oz. cans of diced tomatoes
2 Tbsp. fresh basil, chopped
2 16 oz. cans tomato puree
1 16 oz. can chicken or vegetable stock
1/2 cup cream
1 dried bay leaf
salt and pepper to taste
sourdough bread bowl (optional)
parmesan cheese (optional)
garlic croutons (optional)
Heat butter in a large stockpot. Dice the onion and celery and add to the pot. Saute until the onion is transparent. Sprinkle the flour one tablespoon at a time, stirring in each one thoroughly with a large spoon until a paste forms. Add the garlic, diced tomatoes, and basil, and stir. Stir in the tomato puree and stock slowly, and then add the cream. The soup should be a rose color. Add the bay leaf and simmer on low heat for about an hour. Remove the bay leaf before blending with a stick blender, or in batches in a stand blender. Season to taste with salt and pepper. Serve in sourdough bread bowl or with parmesan cheese and garlic croutons.
Artichoke Pie
From Corinne Burnside
2-3 cans of quartered artichoke hearts (not marinated)
garlic
olive oil
2 sheets puff pastry
2-3 cups shredded mozarella
3-4 Tbsp. parmesan or romano cheese
2 eggs
black pepper
Preheat the oven to 375. Saute the artichoke hearts with 2-4 cloves of minced garlic and olive oil until golden brown. Place one thawed puff pastry sheet in the bottom of a pie pan, and sprinkle with half of the mozarella. Beat the two eggs. Add the sauteed artichokes on top of the mozarella and pour the eggs over the top. Sprinkle the parmesan and black pepper over the entire pan and then top with the remaining mozzarella and the last puff pastry sheet. Cut a few slits in the pastry to vent, and bake for 45 minutes.
2-3 cans of quartered artichoke hearts (not marinated)
garlic
olive oil
2 sheets puff pastry
2-3 cups shredded mozarella
3-4 Tbsp. parmesan or romano cheese
2 eggs
black pepper
Preheat the oven to 375. Saute the artichoke hearts with 2-4 cloves of minced garlic and olive oil until golden brown. Place one thawed puff pastry sheet in the bottom of a pie pan, and sprinkle with half of the mozarella. Beat the two eggs. Add the sauteed artichokes on top of the mozarella and pour the eggs over the top. Sprinkle the parmesan and black pepper over the entire pan and then top with the remaining mozzarella and the last puff pastry sheet. Cut a few slits in the pastry to vent, and bake for 45 minutes.
Thursday, August 5, 2010
Goat Cheese Pasta
1 pound penne, whole wheat ok
4 oz. crumbled goat cheese
olive oil
2 minced shallots
6 oz. prosciutto or pancetta, chopped
2 tsp. brown sugar
1/4 cup pine nuts
Boil water in a large pasta pot. Add the pasta and cook according to directions. While pasta is cooking, coat a non-stick skillet with olive oil and then add the prosciutto. Saute until crispy, and then set aside on a paper towel to drain. Add the shallots to the hot skillet and cook, stirring often, until golden brown. Add the brown sugar and caramelize, and then add the prosciutto back to the skillet. Set on low heat while you toast the pine nuts. Using another skillet, lightly toast the pine nuts. Drain the pasta and toss with the shallot mixture, toasted pine nuts, and goat cheese. Serve immediately. If desired, add grilled chicken for a fuller meal.
4 oz. crumbled goat cheese
olive oil
2 minced shallots
6 oz. prosciutto or pancetta, chopped
2 tsp. brown sugar
1/4 cup pine nuts
Boil water in a large pasta pot. Add the pasta and cook according to directions. While pasta is cooking, coat a non-stick skillet with olive oil and then add the prosciutto. Saute until crispy, and then set aside on a paper towel to drain. Add the shallots to the hot skillet and cook, stirring often, until golden brown. Add the brown sugar and caramelize, and then add the prosciutto back to the skillet. Set on low heat while you toast the pine nuts. Using another skillet, lightly toast the pine nuts. Drain the pasta and toss with the shallot mixture, toasted pine nuts, and goat cheese. Serve immediately. If desired, add grilled chicken for a fuller meal.
Seared Tuna with Thai Peanut Slaw
Tuna Marinade:
3 medium sized tuna steaks
3 Tbsp. dark sesame oil
3 Tbsp. soy sauce
2 Tbsp. grated fresh ginger
2 cloves garlic, minced
2 scallions, sliced
1 lime, juiced
Tuna Rub:
1 1/2 tsp. salt
1 tsp. ground coriander
1/2 tsp. paprika
1/4 tsp. cayenne
4 Tbsp. coarse ground black pepper
In a large bowl or ziplock bag, combine all of the marinade ingredients and then add the tuna. Let sit in the refrigerator for at least 1 hour. Combine the salt, coriander, paprika, and cayenne in a shallow pie plate and put the pepper in another pie plate. Remove the steaks from the marinade. First coat each side in the spice mixture, and then press the peppercorns into the steaks. Sear in a very hot oiled pan for 2 minutes on each side and serve immediately with the slaw.
Slaw:
1 bag of broccoli slaw, available in most markets
1 bunch of cilantro, chopped
1/4 cup peanut butter
1 garlic clove, minced
juice of one lime
2 Tbs. sesame oil
1 Tbs. soy sauce
1 Tbs. boiling water
good pinch sea salt
Mix all of the dressing ingredients together in a container with a lid and shake until smooth. Then, pour over the broccoli slaw and the cilantro, mix well, and refrigerate until ready to serve.
I also serve white sticky rice with this dish sprinkled with black sesame seeds and sea salt.
3 medium sized tuna steaks
3 Tbsp. dark sesame oil
3 Tbsp. soy sauce
2 Tbsp. grated fresh ginger
2 cloves garlic, minced
2 scallions, sliced
1 lime, juiced
Tuna Rub:
1 1/2 tsp. salt
1 tsp. ground coriander
1/2 tsp. paprika
1/4 tsp. cayenne
4 Tbsp. coarse ground black pepper
In a large bowl or ziplock bag, combine all of the marinade ingredients and then add the tuna. Let sit in the refrigerator for at least 1 hour. Combine the salt, coriander, paprika, and cayenne in a shallow pie plate and put the pepper in another pie plate. Remove the steaks from the marinade. First coat each side in the spice mixture, and then press the peppercorns into the steaks. Sear in a very hot oiled pan for 2 minutes on each side and serve immediately with the slaw.
Slaw:
1 bag of broccoli slaw, available in most markets
1 bunch of cilantro, chopped
1/4 cup peanut butter
1 garlic clove, minced
juice of one lime
2 Tbs. sesame oil
1 Tbs. soy sauce
1 Tbs. boiling water
good pinch sea salt
Mix all of the dressing ingredients together in a container with a lid and shake until smooth. Then, pour over the broccoli slaw and the cilantro, mix well, and refrigerate until ready to serve.
I also serve white sticky rice with this dish sprinkled with black sesame seeds and sea salt.
Summer Chicken and Corn Pasta
1 lb. medium shell pasta
6 slices bacon, chopped
3 shallots, minced
4 ears of corn, cut from the cob (about 2-3 cups)
2 zucchini or other summer squash, cut into cubes
1/2 cup white wine
1/2 cup cream or half and half
4 chicken breasts
Grill seasoning
fresh thyme
salt and pepper to taste
Boil some water for the pasta and cook according to package directions. In a large saute pan, cook the bacon until crispy and then add the shallots. Cook for 3 minutes, or until translucent. Then, add the corn, squash, and white wine and cook for about 10 minutes, until the squash is tender. Sprinkle the chicken breasts with grill seasoning, and grill until juices run clear. Let the chicken rest for 5 minutes, and then cut into cubes. Add the cream to the corn mixture and cook for one minute to incorporate. In a large serving bowl, combine the drained pasta shells, cubed chicken, and corn mixture. Serve topped with fresh thyme and salt and pepper to taste.
6 slices bacon, chopped
3 shallots, minced
4 ears of corn, cut from the cob (about 2-3 cups)
2 zucchini or other summer squash, cut into cubes
1/2 cup white wine
1/2 cup cream or half and half
4 chicken breasts
Grill seasoning
fresh thyme
salt and pepper to taste
Boil some water for the pasta and cook according to package directions. In a large saute pan, cook the bacon until crispy and then add the shallots. Cook for 3 minutes, or until translucent. Then, add the corn, squash, and white wine and cook for about 10 minutes, until the squash is tender. Sprinkle the chicken breasts with grill seasoning, and grill until juices run clear. Let the chicken rest for 5 minutes, and then cut into cubes. Add the cream to the corn mixture and cook for one minute to incorporate. In a large serving bowl, combine the drained pasta shells, cubed chicken, and corn mixture. Serve topped with fresh thyme and salt and pepper to taste.
Nonna Luna Rice
(recipe by Giada deLaurentiis)
1 stick of unsalted butter at room temperature, divided
2 cups parboiled rice (Uncle Ben's)
3 1/2 cups chicken stock
2 tsp. kosher salt
1 clove garlic, minced
2 pounds small shrimp, peeled and deveined
1/2 cup lemon juice (about 2 lemons)
1 Tbsp. hot sauce
1 cup whipping cream
salt and freshly ground black pepper
In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken stock and salt. Bring the mixture to a boil. Reduce the heat to medium-low and simmer covered for 20 to 25 minutes until the rice is tender and all the liquid is absorbed. Remove the pan from the heat and rest covered for 5 minutes.
In a large skillet, melt the remaining butter over medium heat. Add the garlic and cook, stirring frequently, for 1 to 2 minutes until aromatic. Add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3 minutes until the shrimp is pink and cooked through. Stir in the cream and heat through. Season with salt and pepper, to taste.
Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp cream sauce over the rice and serve.
1 stick of unsalted butter at room temperature, divided
2 cups parboiled rice (Uncle Ben's)
3 1/2 cups chicken stock
2 tsp. kosher salt
1 clove garlic, minced
2 pounds small shrimp, peeled and deveined
1/2 cup lemon juice (about 2 lemons)
1 Tbsp. hot sauce
1 cup whipping cream
salt and freshly ground black pepper
In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken stock and salt. Bring the mixture to a boil. Reduce the heat to medium-low and simmer covered for 20 to 25 minutes until the rice is tender and all the liquid is absorbed. Remove the pan from the heat and rest covered for 5 minutes.
In a large skillet, melt the remaining butter over medium heat. Add the garlic and cook, stirring frequently, for 1 to 2 minutes until aromatic. Add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3 minutes until the shrimp is pink and cooked through. Stir in the cream and heat through. Season with salt and pepper, to taste.
Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp cream sauce over the rice and serve.
Horseradish and Sour Cream Mashed Potatoes
(recipe by Tyler Florence)
4 pounds russet potatoes, peeled, and cut into large chunks
2 bay leaves
Kosher salt and black pepper
2 cups sour cream
1 stick unsalted butter
3 tablespoons horseradish
chopped fresh chives
Put the potatoes in a large pot, add the bay leaves, salt, pepper, and cover with water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Remove the bay leaves and drain the water from the potatoes, reserving about 2 tablespoons. Smash the potatoes in a large mixing bowl. Add the sour cream, butter, cooking water, and horseradish. Season well with salt and pepper and garnish with the chopped chives.
4 pounds russet potatoes, peeled, and cut into large chunks
2 bay leaves
Kosher salt and black pepper
2 cups sour cream
1 stick unsalted butter
3 tablespoons horseradish
chopped fresh chives
Put the potatoes in a large pot, add the bay leaves, salt, pepper, and cover with water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Remove the bay leaves and drain the water from the potatoes, reserving about 2 tablespoons. Smash the potatoes in a large mixing bowl. Add the sour cream, butter, cooking water, and horseradish. Season well with salt and pepper and garnish with the chopped chives.
Spring Asparagus Salad
2 lbs. asparagus, trimmed
4 cups olive oil, divided
2 cups cubed white potato
3 crushed garlic cloves
1 Tbsp. dried thyme
1 tsp. black peppercorns
3 meyer lemons
1 tsp. champagne vinegar
1 tsp. white balsamic vinegar
1/2 tsp. rosemary
3 minced shallots
1 Tbsp. honey
1 cup crumbled Ricotta Salata
Salt and Pepper
For the asparagus:
Place the asparagus in salted boiling water for 5 minutes, them immediately drain, rinse under cold water, and chill. Slice into 1 inch pieces and reserve.
For the potatoes:
Heat 3 cups of the olive oil, the garlic cloves, thyme, and peppercorns in a large pot to a simmer. Add the potatoes and cook for 10 minutes. Then, discard the herbs and oil and chill the cooked potatoes.
For the dressing:
Juice the 3 lemons, and then add the vinegars, rosemary, shallots, and honey, and whisk to combine.
To serve:
In a large salad bowl, lightly toss the asparagus and potatoes with the lemon vinaigrette. Then, sprinkle the salad with the ricotta salata and serve. May be made ahead and refrigerated.
4 cups olive oil, divided
2 cups cubed white potato
3 crushed garlic cloves
1 Tbsp. dried thyme
1 tsp. black peppercorns
3 meyer lemons
1 tsp. champagne vinegar
1 tsp. white balsamic vinegar
1/2 tsp. rosemary
3 minced shallots
1 Tbsp. honey
1 cup crumbled Ricotta Salata
Salt and Pepper
For the asparagus:
Place the asparagus in salted boiling water for 5 minutes, them immediately drain, rinse under cold water, and chill. Slice into 1 inch pieces and reserve.
For the potatoes:
Heat 3 cups of the olive oil, the garlic cloves, thyme, and peppercorns in a large pot to a simmer. Add the potatoes and cook for 10 minutes. Then, discard the herbs and oil and chill the cooked potatoes.
For the dressing:
Juice the 3 lemons, and then add the vinegars, rosemary, shallots, and honey, and whisk to combine.
To serve:
In a large salad bowl, lightly toss the asparagus and potatoes with the lemon vinaigrette. Then, sprinkle the salad with the ricotta salata and serve. May be made ahead and refrigerated.
Melting Moments
1/2 cup cornstarch
1/2 cup powdered sugar
1 cup flour
3/4 cup butter or margarine, softened
Preheat the oven to 300. Sift all of the dry ingredients together, and then add the butter. Roll into little balls and flatten with a fork on an ungreased cookie sheet. Bake for 20-25 minutes.
1/2 cup powdered sugar
1 cup flour
3/4 cup butter or margarine, softened
Preheat the oven to 300. Sift all of the dry ingredients together, and then add the butter. Roll into little balls and flatten with a fork on an ungreased cookie sheet. Bake for 20-25 minutes.
Amazing Green Chicken Curry
3 jalapeno peppers, seeded and chopped
1 cup lightly packed cilantro leaves
1 Tbsp. fish sauce
2 tsp. ground cumin
1 Tbsp. grated fresh ginger
1 small red onion, chopped
2 tsp. peanut oil
4 chicken thighs, de-boned and diced.
2 small potatoes, clean but unpeeled, and cut into chunks
1 Knorr chicken boullion cube
1 can coconut milk
1/4 cup water
3 bay leaves
salt to taste
Put peppers, cilantro, fish sauce, cumin, ginger, onion, and oil into food processor and run until smooth. Heat a large stock pot over medium high heat, and saute the pepper cilantro mixture until fragrant, about 5 minutes, stirring constantly. Add the chicken and stir for 2 minutes. Add the potatoes, boullion, coconut milk, water and bay leaves, and simmer for 25 minutes until the potatoes are fork tender. Serve over rice with your favorite green vegetable.
1 cup lightly packed cilantro leaves
1 Tbsp. fish sauce
2 tsp. ground cumin
1 Tbsp. grated fresh ginger
1 small red onion, chopped
2 tsp. peanut oil
4 chicken thighs, de-boned and diced.
2 small potatoes, clean but unpeeled, and cut into chunks
1 Knorr chicken boullion cube
1 can coconut milk
1/4 cup water
3 bay leaves
salt to taste
Put peppers, cilantro, fish sauce, cumin, ginger, onion, and oil into food processor and run until smooth. Heat a large stock pot over medium high heat, and saute the pepper cilantro mixture until fragrant, about 5 minutes, stirring constantly. Add the chicken and stir for 2 minutes. Add the potatoes, boullion, coconut milk, water and bay leaves, and simmer for 25 minutes until the potatoes are fork tender. Serve over rice with your favorite green vegetable.
Miss Misa's Lemon Bars
Crust:
Heat oven to 350.
Mix one stick of butter, softened, with 1 1/3 cups of flour, and 1/4 cup confectioner's sugar. Press firmly into an 8X8 inch pan, and bake for 15-20 minutes, until lightly golden.
Lemon Custard:
2 eggs
3/4 cup sugar
3 Tbsp. meyer lemon juice (regular if you don't have meyer)
2 Tbsp. flour
Lower the heat of the oven to 325. Beat all the above ingredients until incorporated, and pour on top of the crust. Bake for 18-25 minutes, until set. After cooling, dust with powdered sugar, cut into squares, and serve.
Wednesday, August 4, 2010
French Onion "Soup" on Toast
French Onion "Soup" on Toast
Cheese Mixture:
8 oz. Cream Cheese, softened
8 oz. Swiss Cheese, grated
1 clove of finely minced garlic, or 1 teaspoon of crushed garlic (from a jar)
1 teaspoon Worcestershire Sauce
Blend all ingredients together until smooth in a mixer or food processor
Onions:
3 pounds of yellow onions
2 tablespoons of butter
Extra Virgin Olive Oil
Balsamic Vinegar
You may caramelize the onions in a pan on the stovetop, or do the following:
Pre-heat the oven to 400 degrees. Slice onions and place them in a large baking dish. Toss onions to coat with olive oil. Cut butter into small pieces and place on top of onions evenly around the dish. Roast in the oven, stirring every 15-20 minutes until they are golden brown and fragrant. Lightly sprinkle with vinegar for extra flavor.
Once all components are made, spread the cheese mixture onto sliced sourdough bread and top with onions. Both the onions and cheese can be prepared ahead of time and stored in airtight containers in the refrigerator.
Cheese Mixture:
8 oz. Cream Cheese, softened
8 oz. Swiss Cheese, grated
1 clove of finely minced garlic, or 1 teaspoon of crushed garlic (from a jar)
1 teaspoon Worcestershire Sauce
Blend all ingredients together until smooth in a mixer or food processor
Onions:
3 pounds of yellow onions
2 tablespoons of butter
Extra Virgin Olive Oil
Balsamic Vinegar
You may caramelize the onions in a pan on the stovetop, or do the following:
Pre-heat the oven to 400 degrees. Slice onions and place them in a large baking dish. Toss onions to coat with olive oil. Cut butter into small pieces and place on top of onions evenly around the dish. Roast in the oven, stirring every 15-20 minutes until they are golden brown and fragrant. Lightly sprinkle with vinegar for extra flavor.
Once all components are made, spread the cheese mixture onto sliced sourdough bread and top with onions. Both the onions and cheese can be prepared ahead of time and stored in airtight containers in the refrigerator.
Julie's Oatmeal Peanut Butter Chocolate Bars
1 cup butter, softened
2/3 cup sugar
1 cup light brown sugar
2 eggs
2/3 cup smooth peanut butter
1 tsp. vanilla
1 1/2 cups all-purpose flour
2 cups rolled oats
1 tsp. baking soda
1/1 tsp. salt
1 package (12 oz) semisweet choc chips
Preheat oven to 350 degrees. In a large bowl with an electric mixer on medium speed, beat butter with sugars until smooth. Beat in egg, peanut butter, and vanilla until well blended. In another bowl, whisk together flour, oats, baking soda and salt; stir or beat into butter mixture until smooth, scraping down side of bowl as needed. Stir in chocolate chips. Spread dough evenly in a buttered pan (9X13). Bake until pale, golden brown, 25-30 minutes. Let cool on rack about 10min, then cut into 24 pieces.
2/3 cup sugar
1 cup light brown sugar
2 eggs
2/3 cup smooth peanut butter
1 tsp. vanilla
1 1/2 cups all-purpose flour
2 cups rolled oats
1 tsp. baking soda
1/1 tsp. salt
1 package (12 oz) semisweet choc chips
Preheat oven to 350 degrees. In a large bowl with an electric mixer on medium speed, beat butter with sugars until smooth. Beat in egg, peanut butter, and vanilla until well blended. In another bowl, whisk together flour, oats, baking soda and salt; stir or beat into butter mixture until smooth, scraping down side of bowl as needed. Stir in chocolate chips. Spread dough evenly in a buttered pan (9X13). Bake until pale, golden brown, 25-30 minutes. Let cool on rack about 10min, then cut into 24 pieces.
Peppercorn Parmesan Salad Dressing
2 cups mayonnaise
1/2 cup milk
1/4 cup water
2 Tbsp. freshly grated parmesan cheese
1 Tbsp. freshly ground pepper
1 Tbsp. cider vinegar
1 tsp. lemon juice
1 tsp. finely chopped onion
1 tsp. garlic salt
dash red pepper sauce
dash worchestershire
Whisk and chill thoroughly before serving.
Butter-Nut Soup
1 Qt. Butternut Squash
1/2 cup Carrot
1/2 cup Turnip
1/2 cup Celery
1/2 cup Onion
2 Tbsp. Fresh Ginger
2 Qt. Chicken Stock
2 tsp. All-Spice
2 tsp. Cinnamon
1 lb. Chestnuts, Roasted and Peeled
2 Tbsp. Fresh Ginger
2 Qt. Chicken Stock
2 tsp. All-Spice
2 tsp. Cinnamon
1 lb. Chestnuts, Roasted and Peeled
1/4 cup Honey
1 tsp. Nutmeg
2 Tbsp. Olive Oil
1 tsp. Nutmeg
2 Tbsp. Olive Oil
1/2 cup Cream
1/2 cup Plain or Vanilla Yogurt
Medium dice all vegetables, mince ginger, and heat up a stock pot at least 1 Gallon in size. Add olive oil to hot pan, and then sweat the vegetables until translucent. Add spices and cook until aromatic, then add chestnuts. Add chicken stock and cover, simmering for 45 minutes or until vegetables are soft. Puree in a food processor and add honey and cream. Season with Salt and Pepper and serve, garnishing the top of soup with the yogurt.
Sweetheart Cookies
3/4 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp. vanilla
1 2/3 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
1 1/3 cup rolled oats
Cream the butter, adding the sugars, and then the egg and vanilla. Stir together dry ingredients and add to wet. Add the oats last. For best results, chill overnight before rolling. Dust your pastry surface with confectioner’s sugar to prevent sticking and use a large-sized heart cookie cutter. Bake on an ungreased cookie sheet for 5-8 mins at 350 degrees. Allow to cool, and then put a quarter-sized dollop of your favorite vanilla frosting in the center and top with a conversation heart.
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp. vanilla
1 2/3 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
1 1/3 cup rolled oats
Cream the butter, adding the sugars, and then the egg and vanilla. Stir together dry ingredients and add to wet. Add the oats last. For best results, chill overnight before rolling. Dust your pastry surface with confectioner’s sugar to prevent sticking and use a large-sized heart cookie cutter. Bake on an ungreased cookie sheet for 5-8 mins at 350 degrees. Allow to cool, and then put a quarter-sized dollop of your favorite vanilla frosting in the center and top with a conversation heart.
Pumpkin Nut Bread
4 cups all purpose flour
1 Tbsp. pumpkin pie spice
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 15 oz. can pure pumpkin
2 cups packed brown sugar
1 cup Apple Juice
4 large eggs
1/4 cup vegetable oil
2 tsp. vanilla extract
1 cup chopped nuts (walnuts, pecans, etc.)
Preheat oven to 350. Grease two 9X5 inch or three 8X3 inch pans. Sift together flour, spice, baking powder, soda, and salt into a medium bowl. Combine all wet ingredients in another bowl, stirring well. Mix in the flour mixture and 3/4 cup of the nuts. Spoon into the loaf pans. Sprinkle remaining 1/4 cup of nuts over the top of the loaves. Bake for 60 to 70 minutes or until a toothpick in the center comes out clean. Let cool and serve or store/freeze in an airtight container.
1 Tbsp. pumpkin pie spice
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 15 oz. can pure pumpkin
2 cups packed brown sugar
1 cup Apple Juice
4 large eggs
1/4 cup vegetable oil
2 tsp. vanilla extract
1 cup chopped nuts (walnuts, pecans, etc.)
Preheat oven to 350. Grease two 9X5 inch or three 8X3 inch pans. Sift together flour, spice, baking powder, soda, and salt into a medium bowl. Combine all wet ingredients in another bowl, stirring well. Mix in the flour mixture and 3/4 cup of the nuts. Spoon into the loaf pans. Sprinkle remaining 1/4 cup of nuts over the top of the loaves. Bake for 60 to 70 minutes or until a toothpick in the center comes out clean. Let cool and serve or store/freeze in an airtight container.
Chicken Rice Soup
2 cubes of Knorr chicken boullion
1 cube of Knorr vegetable boullion
7 cups of water
1 cup par-boiled rice (like Uncle Ben's)
1 whole rotisserie chicken, or 4 boneless, skinless breasts, cooked and shredded
3 celery ribs, diced
1 small yellow onion, diced
2 medium carrots, diced
1 Tbsp olive oil
1 Tbsp. butter
Place a heavy soup pot over medium high heat and add the olive oil and butter. Once the butter is melted and bubbly, add the onions, celery, carrots, and saute for 3 minutes. Add the water and boullion cubes and heat to boiling, then add the rice, cover, reduce the heat to a simmer, and cook for 20 minutes. Check to be sure the rice is tender and then add the chicken. Simmer for an additional 10 minutes. If desired, add a cup of water if you like more broth, allow to heat through, and then serve.
1 cube of Knorr vegetable boullion
7 cups of water
1 cup par-boiled rice (like Uncle Ben's)
1 whole rotisserie chicken, or 4 boneless, skinless breasts, cooked and shredded
3 celery ribs, diced
1 small yellow onion, diced
2 medium carrots, diced
1 Tbsp olive oil
1 Tbsp. butter
Place a heavy soup pot over medium high heat and add the olive oil and butter. Once the butter is melted and bubbly, add the onions, celery, carrots, and saute for 3 minutes. Add the water and boullion cubes and heat to boiling, then add the rice, cover, reduce the heat to a simmer, and cook for 20 minutes. Check to be sure the rice is tender and then add the chicken. Simmer for an additional 10 minutes. If desired, add a cup of water if you like more broth, allow to heat through, and then serve.
Tuesday, August 3, 2010
Chicken Divan
4 medium or 3 large boneless, skinless chicken breasts
1 14 oz. bag of frozen broccoli
1 10.5 oz can of 98% fat free condensed cream of chicken soup
8 oz. light or fat free sour cream
1/2 cup mayonnaise
Lawry's Season Salt
2 Tbsp. Lemon Juice
1 cup shredded cheddar cheese
Bread or cracker crumbs, if desired
Pasta or Rice
Pre-heat your oven to 350. Sprinkle the chicken breasts with the Lawry's salt and either bake or pan sear until cooked through and cut into cubes. Follow the package directions and cook the broccoli either in the microwave or on the stovetop. Using a 9X13 inch baking dish, distribute the chicken and broccoli evenly throughout the pan. Combine the soup, sour cream, mayonnaise, and lemon juice, and pour over the chicken and broccoli. Cover with the cheese and bread crumbs and bake for 30 minutes, or until bubbling. Serve over rice or pasta.
1 14 oz. bag of frozen broccoli
1 10.5 oz can of 98% fat free condensed cream of chicken soup
8 oz. light or fat free sour cream
1/2 cup mayonnaise
Lawry's Season Salt
2 Tbsp. Lemon Juice
1 cup shredded cheddar cheese
Bread or cracker crumbs, if desired
Pasta or Rice
Pre-heat your oven to 350. Sprinkle the chicken breasts with the Lawry's salt and either bake or pan sear until cooked through and cut into cubes. Follow the package directions and cook the broccoli either in the microwave or on the stovetop. Using a 9X13 inch baking dish, distribute the chicken and broccoli evenly throughout the pan. Combine the soup, sour cream, mayonnaise, and lemon juice, and pour over the chicken and broccoli. Cover with the cheese and bread crumbs and bake for 30 minutes, or until bubbling. Serve over rice or pasta.
Sauteed Shrimp and Lemon Pasta
Shrimp:
Serves 2 People
1/2 pound medium shrimp, peeled and de-veined
1/2 of a lemon
1 Tbsp. olive oil
1 Tbsp. Butter
Steak Seasoning
Heat a skillet over medium high heat, and then add both the olive oil and butter. When the butter is melted and bubbly, add the shrimp. Sprinkle the steak seasoning over the shrimp and turn frequently until pink. Remove from the heat and add the juice of the 1/2 lemon. Serve over the lemon pasta with the cooking juices.
Lemon Pasta:
1/2 pound pasta - I use Campanelle by Barilla
1 Tbsp. Butter
Zest of one lemon, plus the juice from half the lemon
1/2 cup grated parmesan cheese
Parsley - either fresh or dried
Salt and Pepper
Cook the pasta per the instructions until al dente and drain. Return the pasta to the pot, and add the butter and toss until melted. Add the lemon zest and juice, and then the parsley and parmesan. Salt and pepper to taste, and serve with the sauteed shrimp.
Serve the dish with your favorite green vegetable.
Serves 2 People
1/2 pound medium shrimp, peeled and de-veined
1/2 of a lemon
1 Tbsp. olive oil
1 Tbsp. Butter
Steak Seasoning
Heat a skillet over medium high heat, and then add both the olive oil and butter. When the butter is melted and bubbly, add the shrimp. Sprinkle the steak seasoning over the shrimp and turn frequently until pink. Remove from the heat and add the juice of the 1/2 lemon. Serve over the lemon pasta with the cooking juices.
Lemon Pasta:
1/2 pound pasta - I use Campanelle by Barilla
1 Tbsp. Butter
Zest of one lemon, plus the juice from half the lemon
1/2 cup grated parmesan cheese
Parsley - either fresh or dried
Salt and Pepper
Cook the pasta per the instructions until al dente and drain. Return the pasta to the pot, and add the butter and toss until melted. Add the lemon zest and juice, and then the parsley and parmesan. Salt and pepper to taste, and serve with the sauteed shrimp.
Serve the dish with your favorite green vegetable.
Slow Cooker Pulled Pork and Coleslaw
Pork: This is best if you put the rub on the meat and let it rest overnight, but can be done as little as an hour before cooking.
2.5 lbs. Pork Tenderloin
1 Tbsp. Garlic Powder
1 Tbsp. Brown Sugar
1 Tbsp. Mustard Powder
2 Tbsp. Paprika
2 Tbsp. Grey, Kosher, or Sea Salt
20 oz. Bottle of Root Beer
18 oz. Bottle of BBQ Sauce
1 Medium Onion
Buns or Rolls
In a large gallon size ziplock bag, combine all of the spices, salt, and brown sugar, and mix to combine. Add the pork and toss to coat. Refrigerate overnight. Once ready to cook, peel and slice the onion and sprinkle around the bottom of your slow cooker. Add the pork on top, and then cover with the Root Beer. Cook on Low Setting for 6 hours, or until the pork falls apart. Remove the meat and shred using two forks. Drain the slow cooker of the root beer and onions and then return the pork to the cooker. Add the BBQ Sauce, using a little water to dilute and get everything out of the bottle and mix with the pork. Return the slow cooker to the low setting and cook for 1 hour. When ready, serve warm on your favorite bun with the coleslaw - I use the thin whole wheat buns to save on calories.
Coleslaw: Also best made the night before!
1 lb. bag of coleslaw mix (cabbage and carrots)
1/2 tsp. salt
1/8 tsp. pepper
2 1/2 Tbsp. Lemon Juice
1 1/2 Tbsp. White Vinegar
1/4 cup milk
1/4 cup buttermilk
1/2 cup mayonnaise
1/4 cup sugar
In a bowl with a lid, mix all of the ingredients except the coleslaw mix until the sugar is mostly dissolved. Then, stir in the coleslaw mix to coat. Cover and refrigerate overnight. Serve as a side dish or topping with the pulled pork sandwiches.
2.5 lbs. Pork Tenderloin
1 Tbsp. Garlic Powder
1 Tbsp. Brown Sugar
1 Tbsp. Mustard Powder
2 Tbsp. Paprika
2 Tbsp. Grey, Kosher, or Sea Salt
20 oz. Bottle of Root Beer
18 oz. Bottle of BBQ Sauce
1 Medium Onion
Buns or Rolls
In a large gallon size ziplock bag, combine all of the spices, salt, and brown sugar, and mix to combine. Add the pork and toss to coat. Refrigerate overnight. Once ready to cook, peel and slice the onion and sprinkle around the bottom of your slow cooker. Add the pork on top, and then cover with the Root Beer. Cook on Low Setting for 6 hours, or until the pork falls apart. Remove the meat and shred using two forks. Drain the slow cooker of the root beer and onions and then return the pork to the cooker. Add the BBQ Sauce, using a little water to dilute and get everything out of the bottle and mix with the pork. Return the slow cooker to the low setting and cook for 1 hour. When ready, serve warm on your favorite bun with the coleslaw - I use the thin whole wheat buns to save on calories.
Coleslaw: Also best made the night before!
1 lb. bag of coleslaw mix (cabbage and carrots)
1/2 tsp. salt
1/8 tsp. pepper
2 1/2 Tbsp. Lemon Juice
1 1/2 Tbsp. White Vinegar
1/4 cup milk
1/4 cup buttermilk
1/2 cup mayonnaise
1/4 cup sugar
In a bowl with a lid, mix all of the ingredients except the coleslaw mix until the sugar is mostly dissolved. Then, stir in the coleslaw mix to coat. Cover and refrigerate overnight. Serve as a side dish or topping with the pulled pork sandwiches.
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