NEED:
4 pounds chicken wings
3 tablespoons olive oil
3 tablespoons fresh minced garlic
1 large onion, chopped
2 jalapeno peppers, chopped
2 cups vinegar-based barbecue sauce
1/2 teaspoon crushed red pepper
Rinse chicken wings in cold water and pat dry. Place all ingredients in Slow Cooker.
Cover and cook on LOW for 6-7 hours.
Yield: 6-8 servings
Crock Pot Size: 3 quart
enjoy!
Tuesday, April 28, 2009
Saturday, April 25, 2009
Fresh Tuna Burgers
NEED:
1 pound fresh tuna
1 tablespoon minced dill
1 teaspoon capers, rinsed and chopped **optional ..can substitute diced onion
Salt and pepper to taste
1 1/2 tablespoon olive oil
Remove skin from tuna; coarsely chop tuna with a knife or in the food processor. Using a fork, gently blend it with dill, capers ( or diced onion), salt and pepper in a mixing bowl. Shape into 4 patties.
Heat oil in a large skillet over medium heat. Add patties and cook until golden brown, about 2 minutes on each side. Makes 4 servings.
ENJOY!
1 pound fresh tuna
1 tablespoon minced dill
1 teaspoon capers, rinsed and chopped **optional ..can substitute diced onion
Salt and pepper to taste
1 1/2 tablespoon olive oil
Remove skin from tuna; coarsely chop tuna with a knife or in the food processor. Using a fork, gently blend it with dill, capers ( or diced onion), salt and pepper in a mixing bowl. Shape into 4 patties.
Heat oil in a large skillet over medium heat. Add patties and cook until golden brown, about 2 minutes on each side. Makes 4 servings.
ENJOY!
Friday, April 24, 2009
Grilled Lobster
NEED:
2 live lobsters, approximately 2 pounds each
1/3 cup unsalted butter, melted,for dunking
salt and pepper, to taste
1 lemon, quartered
In a large pot boil about 2 gallons of water.
Add one live lobster and cover.
Cook for 3 minutes.
Remove lobster with tongs and return water to boiling.
Add 2nd lobster.
Cook three minutes and remove with tongs.
Turn lobsters upside down and cut lengthwise from the tip of the tail through the head (you may need to use poultry sheers to cut the tail portion of the shell).
Place lobster halves, shell side down, on a medium hot grill and baste with butter and sprinkle with salt and pepper
Cover grill and cook for about 8-9 minutes or until the meat in the thickest part of the tail turns opaque.
Serve with melted butter in dunking bowls and lemon wedges.
ENJOY!
2 live lobsters, approximately 2 pounds each
1/3 cup unsalted butter, melted,for dunking
salt and pepper, to taste
1 lemon, quartered
In a large pot boil about 2 gallons of water.
Add one live lobster and cover.
Cook for 3 minutes.
Remove lobster with tongs and return water to boiling.
Add 2nd lobster.
Cook three minutes and remove with tongs.
Turn lobsters upside down and cut lengthwise from the tip of the tail through the head (you may need to use poultry sheers to cut the tail portion of the shell).
Place lobster halves, shell side down, on a medium hot grill and baste with butter and sprinkle with salt and pepper
Cover grill and cook for about 8-9 minutes or until the meat in the thickest part of the tail turns opaque.
Serve with melted butter in dunking bowls and lemon wedges.
ENJOY!
Buttermilk Onion Rings
NEED:
2 large Vidalia onions or other sweet onions
1 quart peanut oil ** use vegetable or canola oil if allergic to peanuts
2 cup(s) buttermilk
salt and freshly ground black pepper
4 cup(s) all-purpose flour
1/2 teaspoon cayenne powder
Peel the onions and slice them crosswise into 1-inch-thick slices. Separate each slice into individual rings, then remove the papery thin membrane covering the inside of each ring.
Heat the oil in a large, heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 375 degrees F. Line a baking sheet with paper towels and set aside.
While the oil is heating, put the buttermilk in a large baking dish and season liberally with salt and pepper. Divide the flour between 2 large baking dishes and season each dish liberally with salt and pepper and 1/4 teaspoon of the cayenne.
Working in batches, dredge some of the onion rings in one of the dishes of flour and tap off the excess. Dip the rings in the buttermilk, allow excess to drain off, and then dredge the rings in the second dish of flour, making sure to coat the rings evenly. Tap off excess and transfer the batch of coated rings to the hot oil. Fry the rings, turning once or twice, until golden brown and tender, about 4 minutes. Remove with a mesh skimmer and drain on the baking sheet lined with paper towels. Season immediately with salt. Repeat until all of the rings have been cooked. Serve hot.
Shoestring Onion Rings: If you're not into big onion rings, make crisp, crunchy, thin onion rings. Peel 2 large Vidalia onions and cut crosswise into 1/4-inch-thick slices. Separate each slice into individual rings and then remove as many of the papery thin membranes covering the inside of each ring as you can. Proceed as for the recipe above.
ENJOY!
2 large Vidalia onions or other sweet onions
1 quart peanut oil ** use vegetable or canola oil if allergic to peanuts
2 cup(s) buttermilk
salt and freshly ground black pepper
4 cup(s) all-purpose flour
1/2 teaspoon cayenne powder
Peel the onions and slice them crosswise into 1-inch-thick slices. Separate each slice into individual rings, then remove the papery thin membrane covering the inside of each ring.
Heat the oil in a large, heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 375 degrees F. Line a baking sheet with paper towels and set aside.
While the oil is heating, put the buttermilk in a large baking dish and season liberally with salt and pepper. Divide the flour between 2 large baking dishes and season each dish liberally with salt and pepper and 1/4 teaspoon of the cayenne.
Working in batches, dredge some of the onion rings in one of the dishes of flour and tap off the excess. Dip the rings in the buttermilk, allow excess to drain off, and then dredge the rings in the second dish of flour, making sure to coat the rings evenly. Tap off excess and transfer the batch of coated rings to the hot oil. Fry the rings, turning once or twice, until golden brown and tender, about 4 minutes. Remove with a mesh skimmer and drain on the baking sheet lined with paper towels. Season immediately with salt. Repeat until all of the rings have been cooked. Serve hot.
Shoestring Onion Rings: If you're not into big onion rings, make crisp, crunchy, thin onion rings. Peel 2 large Vidalia onions and cut crosswise into 1/4-inch-thick slices. Separate each slice into individual rings and then remove as many of the papery thin membranes covering the inside of each ring as you can. Proceed as for the recipe above.
ENJOY!
Sausage and Potato Quesadillas
NEED:
1 pound fresh chorizo or other sausages, casings removed
1 tablespoon plus 1 teaspoon cooking oil
1 potato (about 1/2 pound), peeled and cut into 1/4-inch cubes
**1 baking potato should be enough for 1/2 pound. If you don't have baking potatoes a couple regular ones will do.
3/4 teaspoon hot paprika
1/4 teaspoon salt
12 6-inch flour tortillas
1/4 cup chopped red onion
1/2 cup cilantro leaves
1/2 pound Monterey jack, grated (about 2 cups)
Heat the oven to 425°F
In a large nonstick frying pan, cook the sausage over moderately high heat, breaking it up with a fork, until browned, about 5 minutes. With a slotted spoon, remove the sausage from the pan. Pour off the fat from the pan.
Heat the 1 tablespoon oil in the pan over moderate heat. Add the potato, 1/2 teaspoon of the paprika, and the salt and cook, stirring occasionally, until tender, about 10 minutes.
Put four of the tortillas on a work surface. Put half of the sausage, potato, onion, cilantro, and cheese on the tortillas, spreading the ingredients all the way to the edge, and top with four more tortillas. Repeat with the remaining sausage, potato, onion, cilantro, and cheese and cover with the remaining four tortillas.
Brush the tops of the quesadillas with the remaining 1 teaspoon oil and sprinkle with the remaining 1/4 teaspoon paprika. Put the quesadillas on a baking sheet and bake until the cheese melts, about 5 minutes. Cut into wedges and serve.
ENJOY!
1 pound fresh chorizo or other sausages, casings removed
1 tablespoon plus 1 teaspoon cooking oil
1 potato (about 1/2 pound), peeled and cut into 1/4-inch cubes
**1 baking potato should be enough for 1/2 pound. If you don't have baking potatoes a couple regular ones will do.
3/4 teaspoon hot paprika
1/4 teaspoon salt
12 6-inch flour tortillas
1/4 cup chopped red onion
1/2 cup cilantro leaves
1/2 pound Monterey jack, grated (about 2 cups)
Heat the oven to 425°F
In a large nonstick frying pan, cook the sausage over moderately high heat, breaking it up with a fork, until browned, about 5 minutes. With a slotted spoon, remove the sausage from the pan. Pour off the fat from the pan.
Heat the 1 tablespoon oil in the pan over moderate heat. Add the potato, 1/2 teaspoon of the paprika, and the salt and cook, stirring occasionally, until tender, about 10 minutes.
Put four of the tortillas on a work surface. Put half of the sausage, potato, onion, cilantro, and cheese on the tortillas, spreading the ingredients all the way to the edge, and top with four more tortillas. Repeat with the remaining sausage, potato, onion, cilantro, and cheese and cover with the remaining four tortillas.
Brush the tops of the quesadillas with the remaining 1 teaspoon oil and sprinkle with the remaining 1/4 teaspoon paprika. Put the quesadillas on a baking sheet and bake until the cheese melts, about 5 minutes. Cut into wedges and serve.
ENJOY!
Thursday, April 23, 2009
King Ranch Chicken Casserole
This recipe was discussed on a site I belong too. It seems it is named for a LARGE ranch in Texas. Thanks Kahlo for mentioning it and thanks to Wenchi providing a link to this recipe..we can all enjoy it.
NEED:
1 10-1/2 oz can cream of chicken soup
1 19-1/2 oz can cream of mushroom soup
2 Cups chicken broth
1 10-oz can Rotel tomatoes and green chilies ( if you can not find this brand just get canned tomatoes and green chilies of your choice)
12 corn tortillas cut in pieces
1 3-4 pound chicken, cooked and cut into bite sized pieces
1 large onion chopped
2 cup grated American cheese
Combine soups, chicken broth and tomatoes and set aside. In a 3 quart casserole,(sprayed with cooking spray) layer half of the tortilla pieces, half of chicken, half of onion and half of cheese in the casserole. Pour half the chicken broth mixture over layers. Repeat layers of tortilla, chicken and onion, then pour remaining chicken broth mixture over top and remaining cheese.
Oven at 350 degrees
Bake 45-50 minutes
ENJOY!
NEED:
1 10-1/2 oz can cream of chicken soup
1 19-1/2 oz can cream of mushroom soup
2 Cups chicken broth
1 10-oz can Rotel tomatoes and green chilies ( if you can not find this brand just get canned tomatoes and green chilies of your choice)
12 corn tortillas cut in pieces
1 3-4 pound chicken, cooked and cut into bite sized pieces
1 large onion chopped
2 cup grated American cheese
Combine soups, chicken broth and tomatoes and set aside. In a 3 quart casserole,(sprayed with cooking spray) layer half of the tortilla pieces, half of chicken, half of onion and half of cheese in the casserole. Pour half the chicken broth mixture over layers. Repeat layers of tortilla, chicken and onion, then pour remaining chicken broth mixture over top and remaining cheese.
Oven at 350 degrees
Bake 45-50 minutes
ENJOY!
Wednesday, April 22, 2009
Freakishly Fantastic Baked Zucchini
NEED:
3/4 cup Fiber One Bran Cereal
1 tablespoon of dry ranch dressing or dip mix
1/2 teaspoon of garlic powder-divided
1/2 teaspoon of onion powder-divided
1/2 teaspooon of oregano-divided
salt and pepper to taste
1/4 cup fat free liquid egg substitute ( regular egg if you'd like)
2 large zucchini ( wash and cut off the ends )
In food processor or blender, place the cereal, dressing mix,1/4 teaspoon of garlic powder, onion powder,and oregano. Salt and pepper to taste. Grind to a bread crumb consistency. Pour mixture into a large bowl.
In another bowl combine egg substitue ( or beaten egg ) and the remaining onion powder, garlic powder and orgeno. Salt and pepper to taste and stir thoroughly.
Cut the zucchini into 1/2 inch wide circles. Blot away excess mositure.
Spray a large baking sheet with nonstick spary. Toss zucchini circles in egg mixture until evenly coated. Shake off excess egg mixture. Coat in the bread crumb mixture and lay flat on the baking sheet.
Oven at 350 degrees
Bake 10 minutes then turn and bake an additional 10 minutes or until outside is crispy.
ENJOY!
3/4 cup Fiber One Bran Cereal
1 tablespoon of dry ranch dressing or dip mix
1/2 teaspoon of garlic powder-divided
1/2 teaspoon of onion powder-divided
1/2 teaspooon of oregano-divided
salt and pepper to taste
1/4 cup fat free liquid egg substitute ( regular egg if you'd like)
2 large zucchini ( wash and cut off the ends )
In food processor or blender, place the cereal, dressing mix,1/4 teaspoon of garlic powder, onion powder,and oregano. Salt and pepper to taste. Grind to a bread crumb consistency. Pour mixture into a large bowl.
In another bowl combine egg substitue ( or beaten egg ) and the remaining onion powder, garlic powder and orgeno. Salt and pepper to taste and stir thoroughly.
Cut the zucchini into 1/2 inch wide circles. Blot away excess mositure.
Spray a large baking sheet with nonstick spary. Toss zucchini circles in egg mixture until evenly coated. Shake off excess egg mixture. Coat in the bread crumb mixture and lay flat on the baking sheet.
Oven at 350 degrees
Bake 10 minutes then turn and bake an additional 10 minutes or until outside is crispy.
ENJOY!
Poppy Seed Chicken
This recipe is low in fat. However, if you are not concerned about that use the regular items instead of the reduced fat and or reduced sodium items listed.
NEED:
2 cans of reduced-fat, reduced sodium cream of chicken soup (10 3/4 oz. cans) unprepared.
1 ( 8 oz) carton light sour cream
4 cups of cooked chicken breast, chopped
2 cups diced carrots
2 cups diced celery
30 reduced fat buttery round crackers
2 tablespoons light butter, melted
1 tablespoon poppy seeds
cooking spray
Preheat oven to 350 degrees.
In large bowl, combine the soup, sour cream, chicken, carrots and celery.
Lightly spray a 9 x 13 baking dish with cooking spray.
Put chicken mixture in dish.
Crumble crakers. Crumble into small, about pea sized, pieces. Do not crumble too fine or they will not brown.
Top the chicken mixture with the crackers and drizzle with melted butter.
Sprinkle with poppy seeds and bake for 30 minutes or until bubbly and crackers are lightly browned.
If the crackers are getting too dark, cover with foil and continue to bake.
ENJOY!
NEED:
2 cans of reduced-fat, reduced sodium cream of chicken soup (10 3/4 oz. cans) unprepared.
1 ( 8 oz) carton light sour cream
4 cups of cooked chicken breast, chopped
2 cups diced carrots
2 cups diced celery
30 reduced fat buttery round crackers
2 tablespoons light butter, melted
1 tablespoon poppy seeds
cooking spray
Preheat oven to 350 degrees.
In large bowl, combine the soup, sour cream, chicken, carrots and celery.
Lightly spray a 9 x 13 baking dish with cooking spray.
Put chicken mixture in dish.
Crumble crakers. Crumble into small, about pea sized, pieces. Do not crumble too fine or they will not brown.
Top the chicken mixture with the crackers and drizzle with melted butter.
Sprinkle with poppy seeds and bake for 30 minutes or until bubbly and crackers are lightly browned.
If the crackers are getting too dark, cover with foil and continue to bake.
ENJOY!
Sunday, April 19, 2009
Very Moist Meatloaf
NEED:
1 1/2 pounds of ground meat ( you can use turkey if you like)
1 cup oatmeal ( I use quick oatmeal)
1 egg
1 cup buttermilk
salt and pepper to taste
Place all ingredients in a large bowl and blend, using hands. Do not work it too long.
Blend for about 30 seconds and then split the mixture in half to make sure it is well blended ..once again..not for too long.
Place in meatloaf pan that has been sprayed with cooking spray. Bake for 1 hour and 10 minutes at 350 degrees.
Remove from oven and let stand 5 minutes before removing to platter.
***Want to save time? Bake potatoes at the same time.
ENJOY!
1 1/2 pounds of ground meat ( you can use turkey if you like)
1 cup oatmeal ( I use quick oatmeal)
1 egg
1 cup buttermilk
salt and pepper to taste
Place all ingredients in a large bowl and blend, using hands. Do not work it too long.
Blend for about 30 seconds and then split the mixture in half to make sure it is well blended ..once again..not for too long.
Place in meatloaf pan that has been sprayed with cooking spray. Bake for 1 hour and 10 minutes at 350 degrees.
Remove from oven and let stand 5 minutes before removing to platter.
***Want to save time? Bake potatoes at the same time.
ENJOY!
Wednesday, April 15, 2009
Shredded Tex-Mex Salad with Creamy Lime Dressing
NEED:
1 (8.5-ounce) box cornbread mix (recommended: Jiffy)
1 large egg
1/3 cup milk
1 (15.5-ounce) can black beans, drained and rinsed
1 packet sazon seasoning **sazon is a blend of Latino and Caribbean flavors. You can find this in the isle with the Goya products.
Salt and freshly ground black pepper
1 cup salsa
2 tomatoes, seeded and chopped
1 head romaine lettuce, cut into strips
1 1/2 cups grated Monterrey jack cheese
1 1/2 cups grated Cheddar
Special equipment: glass trifle dish
Preheat oven to 400 degrees F. Grease an 8 by 8-inch glass pan with butter. Stir together the cornbread mix with the egg and milk. Evenly spread into prepared pan and bake on the middle rack for 20 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan to cool completely. Mix together the beans with the sazon and season with salt and pepper. Toss the salsa with the tomatoes. When ready to serve, cut the cornbread into 1/2-inch croutons. Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, layer the Tex-Mex Salad beginning with the black beans followed by the Monterey jack cheese, the tomato salsa mixture, the Cheddar, the dressed romaine and top with the cornbread croutons. Serve the remaining dressing on the side.
Creamy Lime Dressing:
2 tablespoons freshly chopped cilantro leaves
1 tablespoon red wine vinegar
1 teaspoon lime zest
1/4 cup lime juice
1/2 cup sour cream
1 clove garlic, smashed
1 tablespoon honey
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
In blender, blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.
ENJOY!
1 (8.5-ounce) box cornbread mix (recommended: Jiffy)
1 large egg
1/3 cup milk
1 (15.5-ounce) can black beans, drained and rinsed
1 packet sazon seasoning **sazon is a blend of Latino and Caribbean flavors. You can find this in the isle with the Goya products.
Salt and freshly ground black pepper
1 cup salsa
2 tomatoes, seeded and chopped
1 head romaine lettuce, cut into strips
1 1/2 cups grated Monterrey jack cheese
1 1/2 cups grated Cheddar
Special equipment: glass trifle dish
Preheat oven to 400 degrees F. Grease an 8 by 8-inch glass pan with butter. Stir together the cornbread mix with the egg and milk. Evenly spread into prepared pan and bake on the middle rack for 20 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan to cool completely. Mix together the beans with the sazon and season with salt and pepper. Toss the salsa with the tomatoes. When ready to serve, cut the cornbread into 1/2-inch croutons. Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, layer the Tex-Mex Salad beginning with the black beans followed by the Monterey jack cheese, the tomato salsa mixture, the Cheddar, the dressed romaine and top with the cornbread croutons. Serve the remaining dressing on the side.
Creamy Lime Dressing:
2 tablespoons freshly chopped cilantro leaves
1 tablespoon red wine vinegar
1 teaspoon lime zest
1/4 cup lime juice
1/2 cup sour cream
1 clove garlic, smashed
1 tablespoon honey
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
In blender, blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.
ENJOY!
Lemon Bundt Cake with Berry Rhubarb Glaze
NEED:
Cake:
3 1/4 cups cake flour or regular flour,
sifted
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup sour cream
Finely grated zest from 1 lemon
1/4 cup lemon juice
2 tablespoons pure vanilla extract
4 large eggs
2 1/4 cups sugar
3/4 cup vegetable oil
Glaze:
1 1/2 cups fresh or frozen finely chopped rhubarb (thawed), about 6 ounces
1 cup (about a 12-ounce jar) red berry jam (such, strawberry, red current, loganberry or seedless red raspberry)
1 to 2 tablespoons water
Pinch fine salt
1/2 teaspoon pure vanilla extract
Position a rack in the middle of the oven and preheat to 350 degrees F. Generously brush a bundt pan with shortening and dust with flour or spray with non stick cooking spray.
Whisk the flour, baking powder, baking soda and salt together in a large bowl and set aside. In another bowl, whisk the sour cream, lemon zest, lemon juice and vanilla and set aside.
**a whisk adds air which makes a light cake but you can use an electric mixer..on medium speed for 2 minutes.
Whisk the eggs and sugar together in another bowl, stirring vigorously to lighten the eggs. Gradually whisk in the oil until evenly combined. Add the sour cream mixture and stir together. Add the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy. Pour the batter into the prepared pan.
Bake the cake until it pulls away from the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour. Cool 10 minutes; then unmold cake onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)
When ready to serve. Combine the rhubarb, jam, water and salt in a small saucepan and simmer until the rhubarb gets translucent and syrupy, almost jewel like,, about 10 minutes. Add a bit more water, if the glaze gets too thick . Remove from the heat and stir in vanilla. Let cool slightly. Spoon some of the glaze over the top of the cake, and reserve the rest for serving with sliced cake. Serve.
If you want to bake the cake the day before you are planning to serve it, I suggest that you make the glaze the day you are serving it rather than making it ahead and refrigerating. It is better fresh.
ENJOY!
Cake:
3 1/4 cups cake flour or regular flour,
sifted
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup sour cream
Finely grated zest from 1 lemon
1/4 cup lemon juice
2 tablespoons pure vanilla extract
4 large eggs
2 1/4 cups sugar
3/4 cup vegetable oil
Glaze:
1 1/2 cups fresh or frozen finely chopped rhubarb (thawed), about 6 ounces
1 cup (about a 12-ounce jar) red berry jam (such, strawberry, red current, loganberry or seedless red raspberry)
1 to 2 tablespoons water
Pinch fine salt
1/2 teaspoon pure vanilla extract
Position a rack in the middle of the oven and preheat to 350 degrees F. Generously brush a bundt pan with shortening and dust with flour or spray with non stick cooking spray.
Whisk the flour, baking powder, baking soda and salt together in a large bowl and set aside. In another bowl, whisk the sour cream, lemon zest, lemon juice and vanilla and set aside.
**a whisk adds air which makes a light cake but you can use an electric mixer..on medium speed for 2 minutes.
Whisk the eggs and sugar together in another bowl, stirring vigorously to lighten the eggs. Gradually whisk in the oil until evenly combined. Add the sour cream mixture and stir together. Add the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy. Pour the batter into the prepared pan.
Bake the cake until it pulls away from the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour. Cool 10 minutes; then unmold cake onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)
When ready to serve. Combine the rhubarb, jam, water and salt in a small saucepan and simmer until the rhubarb gets translucent and syrupy, almost jewel like,, about 10 minutes. Add a bit more water, if the glaze gets too thick . Remove from the heat and stir in vanilla. Let cool slightly. Spoon some of the glaze over the top of the cake, and reserve the rest for serving with sliced cake. Serve.
If you want to bake the cake the day before you are planning to serve it, I suggest that you make the glaze the day you are serving it rather than making it ahead and refrigerating. It is better fresh.
ENJOY!
Beer Battered Asparagus with a Lemon Herbed Dipping Sauce
NEED:
Lemon Herbed Dipping Sauce:
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
1/4 teaspoon black pepper
1 teaspoon roughly chopped fresh thyme leaves
1/2 teaspoon roughly minced fresh rosemary leaves
Not a fan of thyme or rosemary? You may use the spices of your choice.
Pinch salt
Blend together and chill until ready to use.
Beer Battered Asparagus:
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 tablespoon finely grated lemon zest
1 cup beer
1 pound asparagus, trimmed
Vegetable oil, for frying
Heat oil in a heavy saucepan until it reaches 375 degrees F. **you can lightly flick water off your fingers into the oil. If it pops it is hot enough
Whisk together flour, salt, pepper lemon and zest in a bowl until combined. Add beer and whisk ingredients until smooth.Dip asparagus in batter to coat. Remove excess batter before frying. Gently transfer battered asparagus to oil and fry until golden. Stir gently to prevent asparagus from sticking together.
Transfer to a baking sheet that has been lined with paper towels and keep warm in a preheated 200 degree F oven.
ENJOY!
Lemon Herbed Dipping Sauce:
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
1/4 teaspoon black pepper
1 teaspoon roughly chopped fresh thyme leaves
1/2 teaspoon roughly minced fresh rosemary leaves
Not a fan of thyme or rosemary? You may use the spices of your choice.
Pinch salt
Blend together and chill until ready to use.
Beer Battered Asparagus:
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 tablespoon finely grated lemon zest
1 cup beer
1 pound asparagus, trimmed
Vegetable oil, for frying
Heat oil in a heavy saucepan until it reaches 375 degrees F. **you can lightly flick water off your fingers into the oil. If it pops it is hot enough
Whisk together flour, salt, pepper lemon and zest in a bowl until combined. Add beer and whisk ingredients until smooth.Dip asparagus in batter to coat. Remove excess batter before frying. Gently transfer battered asparagus to oil and fry until golden. Stir gently to prevent asparagus from sticking together.
Transfer to a baking sheet that has been lined with paper towels and keep warm in a preheated 200 degree F oven.
ENJOY!
Roasted Asparagus
NEED:
2 bunches thin to medium asparagus
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
Freshly ground black pepper
Grated or shaved Parmesan, optional
Preheat the oven to 450 degrees F.
Start at about 1/2 inch from the bottom and snap off the end..if it does not snap easily..move up a bit higher and try again. You want to remove the lower part that is not nice and firm. Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly.
Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through to turn the asparagus. Arrange the roasted asparagus on a serving platter and top with some Parmesan. Serve warm or at room temperature.
ENJOY!
2 bunches thin to medium asparagus
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
Freshly ground black pepper
Grated or shaved Parmesan, optional
Preheat the oven to 450 degrees F.
Start at about 1/2 inch from the bottom and snap off the end..if it does not snap easily..move up a bit higher and try again. You want to remove the lower part that is not nice and firm. Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly.
Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through to turn the asparagus. Arrange the roasted asparagus on a serving platter and top with some Parmesan. Serve warm or at room temperature.
ENJOY!
Thursday, April 9, 2009
Pumpkin Dessert
This was sent to me my an INKLINK pal..Furry....sounds great.
30 Large marshmallows
1 cup pumpkin
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1 cup whipping cream
12 graham crackers
2 Tablespoon brown sugar
2 Tablespoon butter
Melt marshmallows, pumpkin, cinnamon and ginger in double boiler. Cool. When cool, fold in whipping cream. Crush graham crackers and add brown sugar and butter. Mix this together/ Put 2/3 of the mixture into the bottom of an 8" square pan. Pour in marshmallow filling. Sprinkle rest of the graham cracker crumbs on top. Refrigerate for a couple of hours.
I suppose you could substitute the marshmallow cream for the whole marshmallows, but I don't know how that converts (x marshmallows = 1 jar of cream?? ) Also, you could probably use Cool Whip. I think this recipe is so old that it pre-dates Cool Whip and MM Cream.
ENJOY!
30 Large marshmallows
1 cup pumpkin
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1 cup whipping cream
12 graham crackers
2 Tablespoon brown sugar
2 Tablespoon butter
Melt marshmallows, pumpkin, cinnamon and ginger in double boiler. Cool. When cool, fold in whipping cream. Crush graham crackers and add brown sugar and butter. Mix this together/ Put 2/3 of the mixture into the bottom of an 8" square pan. Pour in marshmallow filling. Sprinkle rest of the graham cracker crumbs on top. Refrigerate for a couple of hours.
I suppose you could substitute the marshmallow cream for the whole marshmallows, but I don't know how that converts (x marshmallows = 1 jar of cream?? ) Also, you could probably use Cool Whip. I think this recipe is so old that it pre-dates Cool Whip and MM Cream.
ENJOY!
Wednesday, April 8, 2009
Lemon-Dill Chicken Salad-Stuffed Eggs
NEED:
2 1/4 pounds of cooked, skinned and boned chicken breasts
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground pepper
24 large hard-cooked eggs, peeled
1 cup mayonnaise
2 green onions, finely chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
2 tablespoons fresh lemon juice
Slice hard-cooked eggs in half lengthwise; carefully remove yolks, keeping egg white halves intact. Reserve yolks for another use.
Stir together mayonnaise, next 4 ingredients, and remaining 1/2 tsp. salt in a large bowl.
Pulse cooled chicken, in batches, in a food processor 3 to 4 times or until shredded; stir into mayonnaise mixture until blended. Spoon chicken mixture evenly into egg white halves. **YOU CAN CUT CHICKEN INTO VERY SMALL PIECES OR SHRED IF YOU DO NOT HAVE A GOOD PROCESSOR
Cover and chill at least 1 hour
ENJOY!
2 1/4 pounds of cooked, skinned and boned chicken breasts
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground pepper
24 large hard-cooked eggs, peeled
1 cup mayonnaise
2 green onions, finely chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
2 tablespoons fresh lemon juice
Slice hard-cooked eggs in half lengthwise; carefully remove yolks, keeping egg white halves intact. Reserve yolks for another use.
Stir together mayonnaise, next 4 ingredients, and remaining 1/2 tsp. salt in a large bowl.
Pulse cooled chicken, in batches, in a food processor 3 to 4 times or until shredded; stir into mayonnaise mixture until blended. Spoon chicken mixture evenly into egg white halves. **YOU CAN CUT CHICKEN INTO VERY SMALL PIECES OR SHRED IF YOU DO NOT HAVE A GOOD PROCESSOR
Cover and chill at least 1 hour
ENJOY!
Basic White Cupcakes with a Twist
These are made from a mix however by adding buttermilk you create a melt in your mouth cupcake that everyone will love.
THIS CAN ALSO BE MADE INTO A LAYER CAKE.
NEED:
1 (18.25-oz.) package white cake mix with pudding
1 1/4 cups buttermilk
1/4 cup butter, melted
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
Vegetable cooking spray
Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape bowl as needed. ** can do my hand and still get good results.
Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter evenly into baking cups, filling each two-thirds full.
Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and cool 1 hour or until completely cool.
Frost with a fluffy white or lemon frosting. Serve just frosted or dressed them up for any special occassion.
ENJOY!
THIS CAN ALSO BE MADE INTO A LAYER CAKE.
NEED:
1 (18.25-oz.) package white cake mix with pudding
1 1/4 cups buttermilk
1/4 cup butter, melted
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
Vegetable cooking spray
Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape bowl as needed. ** can do my hand and still get good results.
Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter evenly into baking cups, filling each two-thirds full.
Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and cool 1 hour or until completely cool.
Frost with a fluffy white or lemon frosting. Serve just frosted or dressed them up for any special occassion.
ENJOY!
Monday, April 6, 2009
To Chill Your Summer Beverage
This is a great trick to chill a pitcher of lemonade, ice tea or any other cold beverage and not allow it to be diluted.
GRAPES!!! yes, grapes. Freeze a bunch, stem and all, in a freezer bag. Leave in freezer at least 3 hours before using. When purchasing the grapes shake them first. If some fall off, make another choice. They should be firm and remain on the stem.
Also, consider the color of the grapes. For instance, green grapes look nice in a pitcher of lemonade.
Make your beverage and make sure that it will not over-flow the pitcher when the grapes are inserted. Place the grapes, in the bunch and on the stem, into the pitcher. The grapes will remain frozen for a long time, allowing you to keep your beverage nice and cold.
Hope you find this useful.
GRAPES!!! yes, grapes. Freeze a bunch, stem and all, in a freezer bag. Leave in freezer at least 3 hours before using. When purchasing the grapes shake them first. If some fall off, make another choice. They should be firm and remain on the stem.
Also, consider the color of the grapes. For instance, green grapes look nice in a pitcher of lemonade.
Make your beverage and make sure that it will not over-flow the pitcher when the grapes are inserted. Place the grapes, in the bunch and on the stem, into the pitcher. The grapes will remain frozen for a long time, allowing you to keep your beverage nice and cold.
Hope you find this useful.
Margarita Cheesecake
NEED:
7 tablespoon(s) butter or margarine, cut up
5 limes
1 orange
8 ounce(s) (65 wafers) vanilla wafer cookies
4 package(s) (8 ounces each) cream cheese, softened
1 1/4 cup(s) granulated sugar
1/4 teaspoon(s) salt
4 large eggs
1 container(s) (8 ounces) sour cream
1/4 cup(s) orange-flavor liqueur or orange juice
Orange and lime slices, for garnish
Preheat oven to 350° F. Wrap outside of 10" by 2 1/2" springform pan with foil to prevent leakage. While oven preheats, melt butter in springform pan in over.** you can use a reg. pan of the same size. The springform is nice if you want to remove and place on a serving plate..but a regular baking dish will do..you can just cut and serve.
Meanwhile, from limes, grate 1 tablespoon plus 2 teaspoons peel and squeeze 1/2 cup juice. From orange, grate 1/2 teaspoon peel. In food processor with knife blade attached, pulse vanilla wafers and 2 teaspoons lime peel to make fine crumbs (you should have about 2 1/2 cups crumbs). Stir crumbs into melted butter in springform pan, then press onto bottom and 2 inches up side of pan to form crust. Bake crust 15 minutes. Cool completely in pan on wire rack.
In large bowl, with mixer at medium speed, beat cream cheese until smooth, occasionally scraping bowl with rubber spatula. Gradually beat in sugar and salt until blended. Reduce speed to low; beat in eggs, 1 at a time, sour cream, liqueur, orange peel, lime juice, and remaining 1 tablespoon lime peel just until blended and smooth.
Pour cream-cheese mixture into crust, making sure to scrape any peel on beaters into batter. Bake cheesecake 45 minutes (cheesecake will still jiggle slightly in center). Turn oven off and leave cheesecake in oven 1 hour to cool slightly and set.
Remove cheesecake from oven and cool completely in pan on wire rack. Cover and refrigerate cheesecake at least 6 hours, until well chilled or up to 2 days.
To serve, carefully remove side of springform pan. Let cheesecake stand at room temperature 30 minutes for better flavor. If you like, arrange orange and lime slices on top of cake for garnish.
ENJOY!
7 tablespoon(s) butter or margarine, cut up
5 limes
1 orange
8 ounce(s) (65 wafers) vanilla wafer cookies
4 package(s) (8 ounces each) cream cheese, softened
1 1/4 cup(s) granulated sugar
1/4 teaspoon(s) salt
4 large eggs
1 container(s) (8 ounces) sour cream
1/4 cup(s) orange-flavor liqueur or orange juice
Orange and lime slices, for garnish
Preheat oven to 350° F. Wrap outside of 10" by 2 1/2" springform pan with foil to prevent leakage. While oven preheats, melt butter in springform pan in over.** you can use a reg. pan of the same size. The springform is nice if you want to remove and place on a serving plate..but a regular baking dish will do..you can just cut and serve.
Meanwhile, from limes, grate 1 tablespoon plus 2 teaspoons peel and squeeze 1/2 cup juice. From orange, grate 1/2 teaspoon peel. In food processor with knife blade attached, pulse vanilla wafers and 2 teaspoons lime peel to make fine crumbs (you should have about 2 1/2 cups crumbs). Stir crumbs into melted butter in springform pan, then press onto bottom and 2 inches up side of pan to form crust. Bake crust 15 minutes. Cool completely in pan on wire rack.
In large bowl, with mixer at medium speed, beat cream cheese until smooth, occasionally scraping bowl with rubber spatula. Gradually beat in sugar and salt until blended. Reduce speed to low; beat in eggs, 1 at a time, sour cream, liqueur, orange peel, lime juice, and remaining 1 tablespoon lime peel just until blended and smooth.
Pour cream-cheese mixture into crust, making sure to scrape any peel on beaters into batter. Bake cheesecake 45 minutes (cheesecake will still jiggle slightly in center). Turn oven off and leave cheesecake in oven 1 hour to cool slightly and set.
Remove cheesecake from oven and cool completely in pan on wire rack. Cover and refrigerate cheesecake at least 6 hours, until well chilled or up to 2 days.
To serve, carefully remove side of springform pan. Let cheesecake stand at room temperature 30 minutes for better flavor. If you like, arrange orange and lime slices on top of cake for garnish.
ENJOY!
Friday, April 3, 2009
Pork Roast and Potatoes
This is a great comfort food. It is also a great use of leftover pork roast.
NEED:
Approximately 4 cups of cut up, cooked, pork roast
2 tablespoons of olive oil
4 ice cubes
3/4 cup of peas
1 medium onion - diced
5 medium potatoes - quartered and boiled
1 cup of pork or brown gravy - **I keep a few packages of the dry gravy on hand..they are cheap and they make 1 cup of gravy
Place potatoes in salted water. Bring to a boil and boil for 20 minutes.
In large fry pan add olive oil and heat on medium heat. Add cut up pork, peas and diced onion. Cover and let heat for 10 minutes. Make a well in the middle and add the ice. Cover and allow the ice to melt. This will keep the meat moist.
When the potatoes are done, drain and place in pork mixture. Blend together, cover and heat for 10 minutes.
Make the gravy mix and pour over the mixture. Blend together and cover and heat for 5 minutes. Serve.
Cornbread muffins are great with this dish.
ENJOY!
NEED:
Approximately 4 cups of cut up, cooked, pork roast
2 tablespoons of olive oil
4 ice cubes
3/4 cup of peas
1 medium onion - diced
5 medium potatoes - quartered and boiled
1 cup of pork or brown gravy - **I keep a few packages of the dry gravy on hand..they are cheap and they make 1 cup of gravy
Place potatoes in salted water. Bring to a boil and boil for 20 minutes.
In large fry pan add olive oil and heat on medium heat. Add cut up pork, peas and diced onion. Cover and let heat for 10 minutes. Make a well in the middle and add the ice. Cover and allow the ice to melt. This will keep the meat moist.
When the potatoes are done, drain and place in pork mixture. Blend together, cover and heat for 10 minutes.
Make the gravy mix and pour over the mixture. Blend together and cover and heat for 5 minutes. Serve.
Cornbread muffins are great with this dish.
ENJOY!
Ham Glazes
Ham is the standard for Easter. Here are a number of great glazes to make a super ham for that special meal.
BOURBON MUSTARD HAM GLAZE
Don’t worry about the alcohol – it bakes off, leaving a slightly sweet and mellow flavor to the glaze. You can reduce the amount if you have a half or small ham. Just divide recipes in half.
1 cup each: Bourbon, Dijon mustard, Pure Maple Syrup, Brown Sugar
Blend together well.
MARMALADE HONEY GLAZE
This reminds me of the honey glazes on hams that you buy.
2 cups dark brown sugar
½ cup grainy country mustard
1 cup orange marmalade
½ cup honey
2 teaspoons pumpkin pie spice
Blend together well.
PINEAPPLE APRICOT HAM GLAZE **made this one 4/2009...EXCELLENT
1 cup brown sugar
½ to 1 cup Dijon mustard
1 generous cup apricot preserves
1 can, 16 oz, unsweetened crushed pineapple
Blend together well.
CRUNCHY BROWN SUGAR CRACKER HAM GLAZE
MY personal favorite
1 cup cracker crumbs
1 cup firmly packed brown sugar
Dash or two ground cloves
Mix together well.
BASIC DARK HAM GLAZE
This is a very sweet glaze.
1 cup brown sugar
2 tablespoons dark molasses
1 cup water mixed with 2 tablespoons cornstarch
In small pot, combine ingredients and bring to simmer, then turn off heat. Makes enough for a small ham. Double or triple as necessary.
TIPS FOR A HAM GLAZE:
There are two ways to glaze hams: at the beginning of the cooking time, and after the ham is hot throughout. You’ll get a more intense glaze if you wait until the ham is hot throughout, then brush on the glaze and continue baking for about 30 minutes, basting occasionally. If you want to put the glaze on before baking, here’s how:
Brush or pat glaze on ham, spreading evenly. For hams that are precooked (and most are), bake in preheated 350 degree oven until internal temperature reaches 140. (Or bake in preheated 325-degree oven for about 45 minutes for a 5-7 pound ham). Brush occasionally with pan juices/glaze. To achieve a real crisp top, save a small amount of glaze until ham is fully cooked. Spread on top and place ham under broiler for a few minutes until glaze bubbles and turns golden.
ENJOY!
BOURBON MUSTARD HAM GLAZE
Don’t worry about the alcohol – it bakes off, leaving a slightly sweet and mellow flavor to the glaze. You can reduce the amount if you have a half or small ham. Just divide recipes in half.
1 cup each: Bourbon, Dijon mustard, Pure Maple Syrup, Brown Sugar
Blend together well.
MARMALADE HONEY GLAZE
This reminds me of the honey glazes on hams that you buy.
2 cups dark brown sugar
½ cup grainy country mustard
1 cup orange marmalade
½ cup honey
2 teaspoons pumpkin pie spice
Blend together well.
PINEAPPLE APRICOT HAM GLAZE **made this one 4/2009...EXCELLENT
1 cup brown sugar
½ to 1 cup Dijon mustard
1 generous cup apricot preserves
1 can, 16 oz, unsweetened crushed pineapple
Blend together well.
CRUNCHY BROWN SUGAR CRACKER HAM GLAZE
MY personal favorite
1 cup cracker crumbs
1 cup firmly packed brown sugar
Dash or two ground cloves
Mix together well.
BASIC DARK HAM GLAZE
This is a very sweet glaze.
1 cup brown sugar
2 tablespoons dark molasses
1 cup water mixed with 2 tablespoons cornstarch
In small pot, combine ingredients and bring to simmer, then turn off heat. Makes enough for a small ham. Double or triple as necessary.
TIPS FOR A HAM GLAZE:
There are two ways to glaze hams: at the beginning of the cooking time, and after the ham is hot throughout. You’ll get a more intense glaze if you wait until the ham is hot throughout, then brush on the glaze and continue baking for about 30 minutes, basting occasionally. If you want to put the glaze on before baking, here’s how:
Brush or pat glaze on ham, spreading evenly. For hams that are precooked (and most are), bake in preheated 350 degree oven until internal temperature reaches 140. (Or bake in preheated 325-degree oven for about 45 minutes for a 5-7 pound ham). Brush occasionally with pan juices/glaze. To achieve a real crisp top, save a small amount of glaze until ham is fully cooked. Spread on top and place ham under broiler for a few minutes until glaze bubbles and turns golden.
ENJOY!
White Beans with Roasted Red Pepper and Pesto
NEED:
Pesto:
2 cups loosely packed basil leaves
1/2 cup (2 ounces) grated fresh Parmesan cheese
2 tablespoons pine nuts, toasted
2 tablespoons water
2 tablespoons extravirgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, crushed
Beans:
1 pound dried Great Northern beans
10 cup water, divided
1 1/2 cups coarsely chopped onion
1 tablespoon chopped fresh sage
1 tablespoon olive oil
2 garlic cloves, crushed
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup chopped bottled roasted red bell peppers
1 tablespoon balsamic vinegar
To prepare pesto, combine first 8 ingredients in a food processor; process until smooth.
To prepare beans, sort and wash the beans. Combine beans and 4 cups water in a 6-quart pressure cooker. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure, and cook 3 minutes. Remove from heat; place cooker under cold running water. Remove lid; drain beans.
Combine beans, 6 cups water, onion, sage, 1 tablespoon olive oil, and 2 garlic cloves in cooker. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 12 minutes. Remove from heat; place cooker under cold running water. Remove lid; let bean mixture stand for 10 minutes. Drain bean mixture in a colander over a bowl, reserving 1 cup liquid. Return bean mixture and reserved 1 cup liquid to cooker. Add 1 teaspoon salt, 1/4 teaspoon black pepper, bell peppers, and vinegar. Stir well to combine. Top bean mixture with pesto.
ENJOY!
Pesto:
2 cups loosely packed basil leaves
1/2 cup (2 ounces) grated fresh Parmesan cheese
2 tablespoons pine nuts, toasted
2 tablespoons water
2 tablespoons extravirgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, crushed
Beans:
1 pound dried Great Northern beans
10 cup water, divided
1 1/2 cups coarsely chopped onion
1 tablespoon chopped fresh sage
1 tablespoon olive oil
2 garlic cloves, crushed
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup chopped bottled roasted red bell peppers
1 tablespoon balsamic vinegar
To prepare pesto, combine first 8 ingredients in a food processor; process until smooth.
To prepare beans, sort and wash the beans. Combine beans and 4 cups water in a 6-quart pressure cooker. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure, and cook 3 minutes. Remove from heat; place cooker under cold running water. Remove lid; drain beans.
Combine beans, 6 cups water, onion, sage, 1 tablespoon olive oil, and 2 garlic cloves in cooker. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 12 minutes. Remove from heat; place cooker under cold running water. Remove lid; let bean mixture stand for 10 minutes. Drain bean mixture in a colander over a bowl, reserving 1 cup liquid. Return bean mixture and reserved 1 cup liquid to cooker. Add 1 teaspoon salt, 1/4 teaspoon black pepper, bell peppers, and vinegar. Stir well to combine. Top bean mixture with pesto.
ENJOY!
Black Bean, Corn, and Zucchini Enchiladas
NEED:
1 teaspoon canola oil
2 cups diced zucchini
1 (10-ounce) package frozen whole-kernel corn
1 (15-ounce) can black beans, rinsed and drained
3 cups Enchilada Sauce, divided
Cooking spray
8 (8-inch) whole wheat tortillas
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
Preheat oven to 350°.
Heat oil in a large nonstick skillet over medium-high heat. Add 2 cups zucchini and corn; sauté for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans.
Spread 1 cup Enchilada Sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/2 cup zucchini mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese. Spread remaining 2 cups sauce evenly over enchiladas.
Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts.
ENJOY!
1 teaspoon canola oil
2 cups diced zucchini
1 (10-ounce) package frozen whole-kernel corn
1 (15-ounce) can black beans, rinsed and drained
3 cups Enchilada Sauce, divided
Cooking spray
8 (8-inch) whole wheat tortillas
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
Preheat oven to 350°.
Heat oil in a large nonstick skillet over medium-high heat. Add 2 cups zucchini and corn; sauté for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans.
Spread 1 cup Enchilada Sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/2 cup zucchini mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese. Spread remaining 2 cups sauce evenly over enchiladas.
Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts.
ENJOY!
Spanish-Style Brined Pork Tenderloin
NEED:
3 1/2 cups water
1/4 cup kosher salt
1/4 cup sugar
1/4 cup sherry vinegar
1 cup ice cubes
1 (1 1/2-pound) pork tenderloin, trimmed
2 tablespoons paprika
2 teaspoons sugar
1 teaspoon freshly ground black pepper
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
2 garlic cloves, minced
2 teaspoons olive oil
Cooking spray
2 teaspoons sherry vinegar
Combine first 4 ingredients in a large bowl, stirring until the salt and sugar dissolve. Pour salt mixture into a 2-gallon zip-top plastic bag. Add ice and pork; seal. Refrigerate 3 hours, turning bag occasionally.
Combine paprika and next 5 ingredients (paprika through garlic).
Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.
Remove pork from bag, and discard brine. Pat pork dry with paper towels. Brush oil evenly over pork; rub with paprika mixture. Place pork on grill rack coated with cooking spray over medium-high heat; grill pork 6 minutes, browning on all sides. Place pork on grill rack over unheated side. Close lid, and grill pork an additional 20 minutes or until thermometer inserted into thickest portion of pork registers 155°(slightly pink), turning the pork occasionally. Place pork on a platter. Cover with foil, and let stand 5 minutes. Uncover and drizzle pork with 2 teaspoons vinegar.
ENJOY!
3 1/2 cups water
1/4 cup kosher salt
1/4 cup sugar
1/4 cup sherry vinegar
1 cup ice cubes
1 (1 1/2-pound) pork tenderloin, trimmed
2 tablespoons paprika
2 teaspoons sugar
1 teaspoon freshly ground black pepper
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
2 garlic cloves, minced
2 teaspoons olive oil
Cooking spray
2 teaspoons sherry vinegar
Combine first 4 ingredients in a large bowl, stirring until the salt and sugar dissolve. Pour salt mixture into a 2-gallon zip-top plastic bag. Add ice and pork; seal. Refrigerate 3 hours, turning bag occasionally.
Combine paprika and next 5 ingredients (paprika through garlic).
Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.
Remove pork from bag, and discard brine. Pat pork dry with paper towels. Brush oil evenly over pork; rub with paprika mixture. Place pork on grill rack coated with cooking spray over medium-high heat; grill pork 6 minutes, browning on all sides. Place pork on grill rack over unheated side. Close lid, and grill pork an additional 20 minutes or until thermometer inserted into thickest portion of pork registers 155°(slightly pink), turning the pork occasionally. Place pork on a platter. Cover with foil, and let stand 5 minutes. Uncover and drizzle pork with 2 teaspoons vinegar.
ENJOY!
Lemon Pound Cake with Mint Berries and Cream
Spring and summer brings out the berry treats. Always tasty.
NEED:
1/4 cup sugar
1/4 cup loosely packed mint leaves
3/4 cup butter, softened
3 cups powdered sugar, divided
3 large eggs
1 1/2 cups all-purpose flour
2 1/2 cups whipping cream, divided
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1 (12-ounce) jar lemon curd
1 quart fresh strawberries, sliced
Garnish: fresh mint sprigs
Process sugar and mint leaves in a food processor until blended.
Beat butter at medium speed with an electric mixer 2 minutes or until creamy; gradually add 1 1/2 tablespoons mint mixture and 2 1/2 cups powdered sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears. Add flour alternately with 1/2 cup whipping cream, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in lemon rind and lemon juice. Pour batter into an 8 1/2- x 4 1/2-inch greased and floured loaf pan.
Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool on wire rack.
Beat remaining 2 cups whipping cream, 1/4 cup powdered sugar, and 1 tablespoon mint mixture at medium speed with electric mixer until stiff peaks form. Fold in lemon curd.
Stir together remaining mint mixture, remaining 1/4 cup powdered sugar, and strawberries.
Serve pound cake with lemon cream and strawberries. Garnish, if desired.
NEED:
1/4 cup sugar
1/4 cup loosely packed mint leaves
3/4 cup butter, softened
3 cups powdered sugar, divided
3 large eggs
1 1/2 cups all-purpose flour
2 1/2 cups whipping cream, divided
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1 (12-ounce) jar lemon curd
1 quart fresh strawberries, sliced
Garnish: fresh mint sprigs
Process sugar and mint leaves in a food processor until blended.
Beat butter at medium speed with an electric mixer 2 minutes or until creamy; gradually add 1 1/2 tablespoons mint mixture and 2 1/2 cups powdered sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears. Add flour alternately with 1/2 cup whipping cream, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in lemon rind and lemon juice. Pour batter into an 8 1/2- x 4 1/2-inch greased and floured loaf pan.
Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool on wire rack.
Beat remaining 2 cups whipping cream, 1/4 cup powdered sugar, and 1 tablespoon mint mixture at medium speed with electric mixer until stiff peaks form. Fold in lemon curd.
Stir together remaining mint mixture, remaining 1/4 cup powdered sugar, and strawberries.
Serve pound cake with lemon cream and strawberries. Garnish, if desired.
Thursday, April 2, 2009
Fruit and Whipped Cream
Sounds pretty easy, doesn't it? It is but it also offers a few variations. You can go for the full effect ( and calories ) or you can make some changes and still have a great dessert.
NEED:
1 small carton of whipping cream **can substitute non dairy topping and use right out of the tub.
2 tablespoons of sugar
1 package of frozen berries ( raspberries, strawberries or a mixed bag )
**you want only fruit.not fruit with sugar added.
***set aside one berry per dessert dish, for garnish, if desired.
Pour whipping cream in large bowl and whip with electric beaters, on high, until it forms stiff peaks. Add the sugar and whip again until the peaks return.
**set aside about 4 tablespoons of whipped cream to use as topping, if you like.
In blender puree the berries.
With a spatula slowly fold the berries into the whipped topping.
Place in fluted wine glasses or other dessert dishes. Chill for 3 hours.
Can garnish with a bit of whipped topping and a berry.
Very easy and very pretty.
ENJOY!
NEED:
1 small carton of whipping cream **can substitute non dairy topping and use right out of the tub.
2 tablespoons of sugar
1 package of frozen berries ( raspberries, strawberries or a mixed bag )
**you want only fruit.not fruit with sugar added.
***set aside one berry per dessert dish, for garnish, if desired.
Pour whipping cream in large bowl and whip with electric beaters, on high, until it forms stiff peaks. Add the sugar and whip again until the peaks return.
**set aside about 4 tablespoons of whipped cream to use as topping, if you like.
In blender puree the berries.
With a spatula slowly fold the berries into the whipped topping.
Place in fluted wine glasses or other dessert dishes. Chill for 3 hours.
Can garnish with a bit of whipped topping and a berry.
Very easy and very pretty.
ENJOY!
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