2 minced garlic cloves
1/2 inch fresh ginger, grated
2 T. chopped cilantro
1/2 T. chinese hot chili sauce (sriacha)
1 T. soy sauce
1 T. honey
3 T. lemon juice
Combine all. Add 20 medium raw shrimp. Marinate for 3 hours. Thread shrimp onto skewers and either grill or broil for 2 minutes on each side.
Tuesday, December 27, 2011
Grape Salad
4 pounds red or green grapes
1-8 oz. carton softened cream cheese
1 small carton sour cream
1/2-3/4 c. sugar
2 t. vanilla
Wash and stem grapes. Lay them out on a towel to completely dry. Mix cream cheese, sour cream, sugar and vanilla with a mixer until smooth. Add grapes and stir to coat. Sprinkle with brown sugar before serving.
1-8 oz. carton softened cream cheese
1 small carton sour cream
1/2-3/4 c. sugar
2 t. vanilla
Wash and stem grapes. Lay them out on a towel to completely dry. Mix cream cheese, sour cream, sugar and vanilla with a mixer until smooth. Add grapes and stir to coat. Sprinkle with brown sugar before serving.
Salmon with Mustard Tarragon Sauce
1/3 c. mayo
1/4 c. spicy brown mustard
1 T. tarragon
1 T. chives
1 T. brown sugar
1 T. lemon juice
1 t. lemon zest
1-1/2 pounds whole side of salmon with skin
Preheat oven to 450 degrees. Line baking sheet with parchment paper. Mix all but salmon. Place salmon, skin side down, on parchment and season with a little salt and generously with pepper. Spread mustard sauce generously over salmon. Roast just until done, about 15 minutes.
1/4 c. spicy brown mustard
1 T. tarragon
1 T. chives
1 T. brown sugar
1 T. lemon juice
1 t. lemon zest
1-1/2 pounds whole side of salmon with skin
Preheat oven to 450 degrees. Line baking sheet with parchment paper. Mix all but salmon. Place salmon, skin side down, on parchment and season with a little salt and generously with pepper. Spread mustard sauce generously over salmon. Roast just until done, about 15 minutes.
Eggnog Bundt Cake
1 spice cake mix
1 small box vanilla or cheesecake pudding mix
1 c. nonfat vanilla yogurt
1/4 c. canola oil
1 c. light eggnog
1 egg
3 egg whites
1-1/3 c. toasted, chopped pecans, optional
Preheat oven to 350 degrees. Coat a nonstick bundt pan with cooking spray. Combine cake mix, pudding, yogurt, oil, eggnog, egg and egg whites in a large bowl. Mix until creamy. Add pecans, if desired. Pour into pan. Bake 35-40 minutes, or until a toothpick comes out clean. Cool on a wire rack.
1 small box vanilla or cheesecake pudding mix
1 c. nonfat vanilla yogurt
1/4 c. canola oil
1 c. light eggnog
1 egg
3 egg whites
1-1/3 c. toasted, chopped pecans, optional
Preheat oven to 350 degrees. Coat a nonstick bundt pan with cooking spray. Combine cake mix, pudding, yogurt, oil, eggnog, egg and egg whites in a large bowl. Mix until creamy. Add pecans, if desired. Pour into pan. Bake 35-40 minutes, or until a toothpick comes out clean. Cool on a wire rack.
Sunday, December 18, 2011
Eggnog Fudge
You just have to trust me on this recipe!
1 cup White Chocolate Chips
¼ cup Butter
1 can Sweetened Condensed Milk
¾ cups Mashed Sweet Potato (I bake them in the oven and then let them cool)
1 teaspoon Vanilla
¾ teaspoon Cinnamon
1/2 t. nutmeg
⅛ teaspoon Salt
8 cups Powdered Sugar
2 cups Toasted Chopped Pecans or Almonds
Line an 8×8 glass dish with waxed paper and set aside.
In a large bowl, melt white chocolate, butter and sweetened condensed milk together until smooth in consistency. (I do this in 15 second increments in the microwave.) Once melted, pour into the bowl of a stand mixer and stir in sweet potato, vanilla, cinnamon, salt and half of the powdered sugar. Scrape the sides and mix again. With the machine on, add in remaining powdered sugar by the 1/2 cup until all is incorporated. Fudge should look very thick but still sticky. Pour in nuts and stir them in by hand. Pour into prepared pan and smooth the top.
Refrigerate until fudge has hardened, about 2 hours. Remove fudge from refrigerator and using the waxed paper edges, remove entire block of fudge. Using a sharp knife, cut into small squares. Serve.
1 cup White Chocolate Chips
¼ cup Butter
1 can Sweetened Condensed Milk
¾ cups Mashed Sweet Potato (I bake them in the oven and then let them cool)
1 teaspoon Vanilla
¾ teaspoon Cinnamon
1/2 t. nutmeg
⅛ teaspoon Salt
8 cups Powdered Sugar
2 cups Toasted Chopped Pecans or Almonds
Line an 8×8 glass dish with waxed paper and set aside.
In a large bowl, melt white chocolate, butter and sweetened condensed milk together until smooth in consistency. (I do this in 15 second increments in the microwave.) Once melted, pour into the bowl of a stand mixer and stir in sweet potato, vanilla, cinnamon, salt and half of the powdered sugar. Scrape the sides and mix again. With the machine on, add in remaining powdered sugar by the 1/2 cup until all is incorporated. Fudge should look very thick but still sticky. Pour in nuts and stir them in by hand. Pour into prepared pan and smooth the top.
Refrigerate until fudge has hardened, about 2 hours. Remove fudge from refrigerator and using the waxed paper edges, remove entire block of fudge. Using a sharp knife, cut into small squares. Serve.
Sunday, December 11, 2011
Red and Green Christmas Jalapeno Jelly
1 cup chopped red bell pepper
1/2 cup chopped jalapeno pepper
5 cups white sugar
1 1/2 cups apple cider vinegar
1 (6 fluid ounce) container liquid pectin
Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor.
In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.
Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.
1/2 cup chopped jalapeno pepper
5 cups white sugar
1 1/2 cups apple cider vinegar
1 (6 fluid ounce) container liquid pectin
Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor.
In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.
Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.
Homemade Fruit Leather
2 cups Strawberries Or Other Fresh Fruit, Chopped Into Small Pieces
¼ cups Water
1 Tablespoon Lemon Juice
¼ cups Sugar (optional, Depending On The Sweetness Of Your Fruit)
1 Tablespoon Vegetable Oil
Preheat the oven to 150 -170 degrees F.
Place the fruit in a medium saucepan with the water and lemon juice. Simmer on medium heat, mostly covered, until they are very soft and mushy. Stewing the fruit helps it retain its color.
Transfer the fruit pulp mixture to a food processor or blender and blend until smooth. If it is a fruit with seeds, a food mill will remove the seeds more easily than a food processor and strainer. Taste the fruit at this point, and add the sugar if it is not sweet enough. Keep in mind that as the fruit leather dries, it will concentrate the natural sugars in the fruit and become sweeter on its own. Add a small amount of water to the mixture if necessary so that it has a pourable consistency.
Cover a baking sheet with plastic or a silicon baking pad. The temperature of the oven is low enough not to affect the plastic.
Spray or brush your baking sheet with the vegetable oil, then spread the fruit puree onto the sheet tray with an offset spatula or knife to 1/8-1/4 inch thickness. Place it in the oven for 6-8 hours. Make sure there is air circulating to prevent scorching.
Invert the fruit leather onto another baking sheet that has been covered in plastic or silicon baking pad and oiled, and remove the first lining. Place in the oven or sun for another 6-8 hours. If it becomes too brittle at any point, simply brush on water with a pastry brush to rehydrate it.
Cool the sheet tray and cut the fruit leather into desired sizes. Dust with corn starch to prevent sticking, cover in plastic and store in a cool place in a sealed container.
¼ cups Water
1 Tablespoon Lemon Juice
¼ cups Sugar (optional, Depending On The Sweetness Of Your Fruit)
1 Tablespoon Vegetable Oil
Preheat the oven to 150 -170 degrees F.
Place the fruit in a medium saucepan with the water and lemon juice. Simmer on medium heat, mostly covered, until they are very soft and mushy. Stewing the fruit helps it retain its color.
Transfer the fruit pulp mixture to a food processor or blender and blend until smooth. If it is a fruit with seeds, a food mill will remove the seeds more easily than a food processor and strainer. Taste the fruit at this point, and add the sugar if it is not sweet enough. Keep in mind that as the fruit leather dries, it will concentrate the natural sugars in the fruit and become sweeter on its own. Add a small amount of water to the mixture if necessary so that it has a pourable consistency.
Cover a baking sheet with plastic or a silicon baking pad. The temperature of the oven is low enough not to affect the plastic.
Spray or brush your baking sheet with the vegetable oil, then spread the fruit puree onto the sheet tray with an offset spatula or knife to 1/8-1/4 inch thickness. Place it in the oven for 6-8 hours. Make sure there is air circulating to prevent scorching.
Invert the fruit leather onto another baking sheet that has been covered in plastic or silicon baking pad and oiled, and remove the first lining. Place in the oven or sun for another 6-8 hours. If it becomes too brittle at any point, simply brush on water with a pastry brush to rehydrate it.
Cool the sheet tray and cut the fruit leather into desired sizes. Dust with corn starch to prevent sticking, cover in plastic and store in a cool place in a sealed container.
Mushroom and Swiss Sliders with Spicy Fry Sauce
⅓ cups Mayonnaise
2 Tablespoons Ketchup
1 teaspoon Cayenne Pepper (less If You're Sensitive To Spice!)
4 Tablespoons Butter
½ whole Medium Onion, Finely Diced
8 ounces, weight White Mushrooms, Chopped Finely
½ cups White Or Red Wine (optional)
4 dashes Worcestershire Sauce
Kosher Salt And Freshly Ground Black Pepper
2 pounds Ground Beef
4 Tablespoons Heavy Whipping Cream
4 dashes Worcestershire Sauce
1 teaspoon Kosher Salt
Freshly Ground Black Pepper
4 slices Swiss Cheese, Cut Into Four Squares
8 whole Dinner (or Slider) Rolls, Split
Preparation Instructions
In a small bowl, mix mayonnaise, ketchup, and cayenne. Stir together until totally combined. Set aside. (This is the spicy fry sauce.)
Melt butter in a large skillet. Add onions and cook over medium heat for five minutes, stirring frequently. Add mushrooms and toss around, then add wine (if using), Worcestershire, salt and pepper. Cook for several minute over medium heat, or until all liquid has evaporated. Transfer mushroom mixture to a separate bowl, scraping all contents from the skillet.
Mix ground beef, heavy cream, Worcestershire, and salt and pepper in a bowl. Use your hands to thoroughly mix ingredients. Form 1/4 to 1/3 cup of the meat mixture into patties, making an indentation with your thumb to keep the patties from plumping too much when they cook. In the same skillet as the one used to cook the mushrooms, melt 1 tablespoon butter over medium to medium-high heat. Add four patties at a time, indented side face up. Cook for 4 minutes, then flip. Spoon generous portion of mushroom mixture on each patty, then top with one or two squares of Swiss, depending on your preference. Place lid on skillet and cook for an additional 2 to 3 minutes, until burgers are cooked through and cheese is melted. Remove to a place and keep warm while you repeat with the rest of the meat mixture.
Toast halved buns under the oven broiler. Spread generously with spicy fry sauce. Place patties between buns and serve immediately with fried onion strings.
2 Tablespoons Ketchup
1 teaspoon Cayenne Pepper (less If You're Sensitive To Spice!)
4 Tablespoons Butter
½ whole Medium Onion, Finely Diced
8 ounces, weight White Mushrooms, Chopped Finely
½ cups White Or Red Wine (optional)
4 dashes Worcestershire Sauce
Kosher Salt And Freshly Ground Black Pepper
2 pounds Ground Beef
4 Tablespoons Heavy Whipping Cream
4 dashes Worcestershire Sauce
1 teaspoon Kosher Salt
Freshly Ground Black Pepper
4 slices Swiss Cheese, Cut Into Four Squares
8 whole Dinner (or Slider) Rolls, Split
Preparation Instructions
In a small bowl, mix mayonnaise, ketchup, and cayenne. Stir together until totally combined. Set aside. (This is the spicy fry sauce.)
Melt butter in a large skillet. Add onions and cook over medium heat for five minutes, stirring frequently. Add mushrooms and toss around, then add wine (if using), Worcestershire, salt and pepper. Cook for several minute over medium heat, or until all liquid has evaporated. Transfer mushroom mixture to a separate bowl, scraping all contents from the skillet.
Mix ground beef, heavy cream, Worcestershire, and salt and pepper in a bowl. Use your hands to thoroughly mix ingredients. Form 1/4 to 1/3 cup of the meat mixture into patties, making an indentation with your thumb to keep the patties from plumping too much when they cook. In the same skillet as the one used to cook the mushrooms, melt 1 tablespoon butter over medium to medium-high heat. Add four patties at a time, indented side face up. Cook for 4 minutes, then flip. Spoon generous portion of mushroom mixture on each patty, then top with one or two squares of Swiss, depending on your preference. Place lid on skillet and cook for an additional 2 to 3 minutes, until burgers are cooked through and cheese is melted. Remove to a place and keep warm while you repeat with the rest of the meat mixture.
Toast halved buns under the oven broiler. Spread generously with spicy fry sauce. Place patties between buns and serve immediately with fried onion strings.
PW's Potato Skins
8 slices of bacon (I used a nice thick bacon)
8 russet potatoes, scrubbed clean
canola oil
kosher salt
1 1/2 C. grated sharp cheddar cheese
1 C. sour cream
4 green onions, sliced
Preheat the oven to 400 F.
Rub the outside of the scrubbed potatoes with canola oil. Place on foil lined baking sheet and bake for 45 minutes to an hour or until the potatoes are fork tender. Let potatoes cool so the are easy to handle. Slice in half lengthwise.
W ith a spoon or small scoop, scrape out the inner flesh of the potatoes, leaving a small margin of potato in the skins. Brush both sides of the potato skins with canola oil and salt liberally. Place the skins cut side down on the pan and return to the oven. Bake for 7 minutes and then flip the skins over to the other side. Bake for 7 minutes more or until the skins are crispy.
Meanwhile, cook the bacon in a skillet and chop into small bits. Set aside. Grate the cheese.
When the skins are crisp, remove them from the oven and sprinkle each with cheese and bacon pieces. Return to the oven just until the cheese melts (2 minutes). Just before serving, spoon sour cream onto each skin and sprinkle with sliced green onion. Serve piping hot.
8 russet potatoes, scrubbed clean
canola oil
kosher salt
1 1/2 C. grated sharp cheddar cheese
1 C. sour cream
4 green onions, sliced
Preheat the oven to 400 F.
Rub the outside of the scrubbed potatoes with canola oil. Place on foil lined baking sheet and bake for 45 minutes to an hour or until the potatoes are fork tender. Let potatoes cool so the are easy to handle. Slice in half lengthwise.
W ith a spoon or small scoop, scrape out the inner flesh of the potatoes, leaving a small margin of potato in the skins. Brush both sides of the potato skins with canola oil and salt liberally. Place the skins cut side down on the pan and return to the oven. Bake for 7 minutes and then flip the skins over to the other side. Bake for 7 minutes more or until the skins are crispy.
Meanwhile, cook the bacon in a skillet and chop into small bits. Set aside. Grate the cheese.
When the skins are crisp, remove them from the oven and sprinkle each with cheese and bacon pieces. Return to the oven just until the cheese melts (2 minutes). Just before serving, spoon sour cream onto each skin and sprinkle with sliced green onion. Serve piping hot.
Mongolian Beef
1 lb top round steak or flank steak, cut thinly on the cross grain
1/4 C cornstarch
3 tsp vegetable oil
1/2 tsp grated fresh ginger or minced ginger
1 Tbsp minced garlic
1/2 C water
1/2 C soy sauce
1/2 C brown sugar
2 Tbsp rice wine vinegar
3 green onions, sliced into 2-3″ pieces
oil for frying
Dry off meat with a paper towel and slice into 1/4″ thick slices against the grain. Add to a bowl with the cornstarch and coat thoroughly.
Add 1 1/2 tsp oil to a wok or large frying pan over medium heat. Add the garlic and ginger, stir until fragrant. Add soy sauce, water and brown sugar. Cook for about 2 minutes and remove from pan.
Add remaining 1 1/2 tsp oil to pan over high heat. Add the meat and cook until brown on all sides and slightly crispy. Pour sauce back into pan over meat. Add green onions, stir and remove from heat. Serve with rice.
1/4 C cornstarch
3 tsp vegetable oil
1/2 tsp grated fresh ginger or minced ginger
1 Tbsp minced garlic
1/2 C water
1/2 C soy sauce
1/2 C brown sugar
2 Tbsp rice wine vinegar
3 green onions, sliced into 2-3″ pieces
oil for frying
Dry off meat with a paper towel and slice into 1/4″ thick slices against the grain. Add to a bowl with the cornstarch and coat thoroughly.
Add 1 1/2 tsp oil to a wok or large frying pan over medium heat. Add the garlic and ginger, stir until fragrant. Add soy sauce, water and brown sugar. Cook for about 2 minutes and remove from pan.
Add remaining 1 1/2 tsp oil to pan over high heat. Add the meat and cook until brown on all sides and slightly crispy. Pour sauce back into pan over meat. Add green onions, stir and remove from heat. Serve with rice.
Butter Fudge Fingers
2/3 C butter
4 squares semisweet chocolate ( 1 oz ea.)
4 eggs
1 tsp salt
2 C sugar
1 1/2 C flour
1 tsp baking powder
Melt butter and chocolate together, cool for 10 min. In bowl beat eggs and salt until foamy, gradually add sugar, mix well. Stir in chocolate mixture. Combine flour and baking powder and gradually add in chocolate mixture. Pour into greased 15×10 pan. Bake at 350 for 20-25 minutes.
Browned Butter Frosting—-this is what makes them!!!!!
1/2 C butter
1/3 C whipping cream
2 tsp vanilla
4 C powdered sugar
Heat butter over medium heat until nice and brown – you want it a nice deep golden brown but not burned. Remove from heat and add cream and vanilla. Beat in sugar until smooth and thick. Frost and drizzle glaze over the top.
Glaze
Chocolate chips and crisco or butter to thin chocolate if necessary. I used both semi sweet and milk chocolate for a two toned effect!
Melt together.
4 squares semisweet chocolate ( 1 oz ea.)
4 eggs
1 tsp salt
2 C sugar
1 1/2 C flour
1 tsp baking powder
Melt butter and chocolate together, cool for 10 min. In bowl beat eggs and salt until foamy, gradually add sugar, mix well. Stir in chocolate mixture. Combine flour and baking powder and gradually add in chocolate mixture. Pour into greased 15×10 pan. Bake at 350 for 20-25 minutes.
Browned Butter Frosting—-this is what makes them!!!!!
1/2 C butter
1/3 C whipping cream
2 tsp vanilla
4 C powdered sugar
Heat butter over medium heat until nice and brown – you want it a nice deep golden brown but not burned. Remove from heat and add cream and vanilla. Beat in sugar until smooth and thick. Frost and drizzle glaze over the top.
Glaze
Chocolate chips and crisco or butter to thin chocolate if necessary. I used both semi sweet and milk chocolate for a two toned effect!
Melt together.
Herbed Oatmeal Bread
2 C water
1 C rolled oats
3 Tbsp butter
3 3/4 to 4 3/4 C all-purpose flour
1/4 C sugar
2 tsp salt
2 pkg. Active dry yeast
1 egg
Herb Butter:
1 Tbsp grated Parmesan cheese
1 tsp dried basil leaves
1/2 tsp dried oregano leaves
1/2 tsp garlic powder
6 Tbsp butter, melted
Bring water to a boil in a medium saucepan; stir in rolled oats. Remove from heat; stir in 3 tablespoons butter. Cool to 120 to 130 degrees F.
In large bowl, combine 1 1/2 cups flour, sugar, salt and yeast; mix well. Add rolled oats mixture and egg; blend at low speed until moistened. Beat 3 minutes at medium speed.
By hand, stir in an additional 1 3/4 cups to 1 1/2 cups flour to form stiff dough. Continue to mix the dough until smooth and elastic – about 5 minutes. Cover with a towel and let rest for 15 minutes.
Grease 13 x 9-inch pan. Punch down dough several times to remove all air bubbles. Press into greased pan. Using very sharp knife, cut diagonal lines 1 1/2 inches apart, cutting completely through dough. Repeat in opposite direction creating diamond pattern. Cover loosely with greased plastic wrap and cloth towel.
Let rise in warm place (80 to 95 degrees F) until light and doubled in size, about 45 minutes.
Heat oven to 375 degrees F. Uncover dough. Redefine cuts by poking tip of knife into cuts until knife hits bottom of pan; do not pull knife through dough
In small bowl, combine Parmesan cheese, basil, oregano and garlic powder; mix well. Set aside. Spoon 4 tablespoon of the butter over cut dough.
Bake at 375 degrees F for 15 minutes. Brush remaining 2 tablespoons butter over bread. Sprinkle with Parmesan cheese-herb mixture. Bake for an additional 10 to 15 minutes or until golden brown. Serve warm or cool.
1 C rolled oats
3 Tbsp butter
3 3/4 to 4 3/4 C all-purpose flour
1/4 C sugar
2 tsp salt
2 pkg. Active dry yeast
1 egg
Herb Butter:
1 Tbsp grated Parmesan cheese
1 tsp dried basil leaves
1/2 tsp dried oregano leaves
1/2 tsp garlic powder
6 Tbsp butter, melted
Bring water to a boil in a medium saucepan; stir in rolled oats. Remove from heat; stir in 3 tablespoons butter. Cool to 120 to 130 degrees F.
In large bowl, combine 1 1/2 cups flour, sugar, salt and yeast; mix well. Add rolled oats mixture and egg; blend at low speed until moistened. Beat 3 minutes at medium speed.
By hand, stir in an additional 1 3/4 cups to 1 1/2 cups flour to form stiff dough. Continue to mix the dough until smooth and elastic – about 5 minutes. Cover with a towel and let rest for 15 minutes.
Grease 13 x 9-inch pan. Punch down dough several times to remove all air bubbles. Press into greased pan. Using very sharp knife, cut diagonal lines 1 1/2 inches apart, cutting completely through dough. Repeat in opposite direction creating diamond pattern. Cover loosely with greased plastic wrap and cloth towel.
Let rise in warm place (80 to 95 degrees F) until light and doubled in size, about 45 minutes.
Heat oven to 375 degrees F. Uncover dough. Redefine cuts by poking tip of knife into cuts until knife hits bottom of pan; do not pull knife through dough
In small bowl, combine Parmesan cheese, basil, oregano and garlic powder; mix well. Set aside. Spoon 4 tablespoon of the butter over cut dough.
Bake at 375 degrees F for 15 minutes. Brush remaining 2 tablespoons butter over bread. Sprinkle with Parmesan cheese-herb mixture. Bake for an additional 10 to 15 minutes or until golden brown. Serve warm or cool.
Pineapple Zucchini Sheet Cake
1 cup Flour
½ cups Whole Wheat Flour (You Can Use All White Flour If You Don't Have This)
1-¼ cup Sugar
½ cups Sweetened, Flaked Coconut
2 teaspoons Baking Soda
1 teaspoon Salt
2 teaspoons Ground Cinnamon
¼ teaspoons Freshly Grated Nutmeg, Or More To To Taste (optional)
1 pinch Ginger (optional)
3 Tablespoons Canola Oil
2 whole Large Eggs
1 teaspoon Vanilla
2 cups Grated (unpeeled) Zucchini (See Note Below)
1 can (20 Oz. Size) Crushed Pineapple In Juice, Drained (Reserve Juice In Case You Need It For The Cake Batter Or The Frosting)
_____
FOR THE FROSTING:
2 Tablespoons Butter, Softened
1 package (8 Oz. Size) Low-fat Cream Cheese, Softened (You Can Use Full-fat Cream Cheese)
2 cups Powdered Sugar, More Or Less As Needed
2 teaspoons Vanilla Extract
Splash Of Milk Or Pineapple Juice, If Necessary
Chopped Walnuts Or Pecans (optional)
Preheat oven to 350°F.
To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flours, sugar, coconut, baking soda, salt, and spices in a large bowl; stir well with a whisk.
Combine oil, eggs, and vanilla; stir well. Stir egg mixture, grated zucchini, and pineapple into the flour mixture. Batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little splash of the pineapple juice.
Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350°F for about 33–35 minutes or until a wooden pick inserted in the center comes out with moist crumbs and cake is pulling away from sides of pan. Cool completely on a wire rack.
To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Add a splash of milk or pineapple juice if necessary. Spread frosting over top of cake. You can garnish with chopped pecans or walnuts, if desired.
Notes : If your zucchini are huge, scrape the seeds out of the center before you shred it so it’s not too watery. Also, I spread it all out on layers of paper towel to drain it and dry it off a bit. Then I measure out 2 cups. I’m not sure if this is critical, though. Nuts can also be added to the cake batter if desired. This recipe makes a very generous amount of frosting.
*This recipe can be turned into a Carrot Cake just by substituting shredded carrots for the zucchini.
½ cups Whole Wheat Flour (You Can Use All White Flour If You Don't Have This)
1-¼ cup Sugar
½ cups Sweetened, Flaked Coconut
2 teaspoons Baking Soda
1 teaspoon Salt
2 teaspoons Ground Cinnamon
¼ teaspoons Freshly Grated Nutmeg, Or More To To Taste (optional)
1 pinch Ginger (optional)
3 Tablespoons Canola Oil
2 whole Large Eggs
1 teaspoon Vanilla
2 cups Grated (unpeeled) Zucchini (See Note Below)
1 can (20 Oz. Size) Crushed Pineapple In Juice, Drained (Reserve Juice In Case You Need It For The Cake Batter Or The Frosting)
_____
FOR THE FROSTING:
2 Tablespoons Butter, Softened
1 package (8 Oz. Size) Low-fat Cream Cheese, Softened (You Can Use Full-fat Cream Cheese)
2 cups Powdered Sugar, More Or Less As Needed
2 teaspoons Vanilla Extract
Splash Of Milk Or Pineapple Juice, If Necessary
Chopped Walnuts Or Pecans (optional)
Preheat oven to 350°F.
To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flours, sugar, coconut, baking soda, salt, and spices in a large bowl; stir well with a whisk.
Combine oil, eggs, and vanilla; stir well. Stir egg mixture, grated zucchini, and pineapple into the flour mixture. Batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little splash of the pineapple juice.
Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350°F for about 33–35 minutes or until a wooden pick inserted in the center comes out with moist crumbs and cake is pulling away from sides of pan. Cool completely on a wire rack.
To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Add a splash of milk or pineapple juice if necessary. Spread frosting over top of cake. You can garnish with chopped pecans or walnuts, if desired.
Notes : If your zucchini are huge, scrape the seeds out of the center before you shred it so it’s not too watery. Also, I spread it all out on layers of paper towel to drain it and dry it off a bit. Then I measure out 2 cups. I’m not sure if this is critical, though. Nuts can also be added to the cake batter if desired. This recipe makes a very generous amount of frosting.
*This recipe can be turned into a Carrot Cake just by substituting shredded carrots for the zucchini.
Butternut Squash Soup
1 medium butternut squash, peeled, seeded and cut into 1 inch chunks
1 pkg. baby carrots
1 large onion, cut into large chunks
In a large pan, cover squash, carrots and onions with chicken stock. Boil on high until veggies are tender. Puree, divided, until smooth. With the last batch that needs to be pureed, add 1 cube real butter. Blend all until smooth. Return to pan and thin with half and half to desired consistency. Add curry powder and brown sugar to taste.
If desired, add 2 T. cran-apple relish to soup in bowl right before serving.
1 pkg. baby carrots
1 large onion, cut into large chunks
In a large pan, cover squash, carrots and onions with chicken stock. Boil on high until veggies are tender. Puree, divided, until smooth. With the last batch that needs to be pureed, add 1 cube real butter. Blend all until smooth. Return to pan and thin with half and half to desired consistency. Add curry powder and brown sugar to taste.
If desired, add 2 T. cran-apple relish to soup in bowl right before serving.
Fruit Salad
1 small lemon or vanilla instant pudding
3/4 c. milk
8 oz. cool whip
Combine ingredients together. Fold in equal parts of various fruit. I use apples, strawberries, kiwi, blueberries, grapes, etc. Try to make the pieces roughly the same size.
3/4 c. milk
8 oz. cool whip
Combine ingredients together. Fold in equal parts of various fruit. I use apples, strawberries, kiwi, blueberries, grapes, etc. Try to make the pieces roughly the same size.
Dill Dip
1-1/2 c. sour cream
1/2 c. real mayo
1 T. Bon Appetit
1 T. Dill
Combine all until smooth. Serve with veggies.
1/2 c. real mayo
1 T. Bon Appetit
1 T. Dill
Combine all until smooth. Serve with veggies.
Tropical Chocolate Fruit Dip
1 small instant chocolate pudding
1 small instant coconut cream pudding
1 c. milk
16 oz. cool whip
Combine pudding mixes. Add milk. Mix until well blended. May need a little more than 1 c. milk. Fold in cool whip. Serve with assorted fruits.
1 small instant coconut cream pudding
1 c. milk
16 oz. cool whip
Combine pudding mixes. Add milk. Mix until well blended. May need a little more than 1 c. milk. Fold in cool whip. Serve with assorted fruits.
Mashed Potato Rolls
1 pkg. yeast
1-1/2 c. warm water
2/3 c. sugar
1-1/2 t. salt
2/3 c. shortening
2 eggs
1 c. lukewarm mashed potatoes
6-1/2 to 7-1/2 c. flour
Dissolve yeast in warm water. Combine yeast mixture, sugar, salt and shortening. Stir in eggs and potatoes. Stir in 4 c. flour. Mix until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in greased bowl and turn to coat. Cover bowl lightly. Refrigerate for 8 hours or until read y to use. (Can be kept up to 5 days)
Preheat oven to 375 degrees. Punch down dough and divide into 4 portions. Divide each portion into 12 pieces. Form into rolls. Let rise 1-1/2 hours. Coat pans with nonstick cooking spray. Place rolls on pans. Bake 18-25 minutes until golden brown.
*instant potatoes work great with this if you don't have leftover mashed potatoes
1-1/2 c. warm water
2/3 c. sugar
1-1/2 t. salt
2/3 c. shortening
2 eggs
1 c. lukewarm mashed potatoes
6-1/2 to 7-1/2 c. flour
Dissolve yeast in warm water. Combine yeast mixture, sugar, salt and shortening. Stir in eggs and potatoes. Stir in 4 c. flour. Mix until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in greased bowl and turn to coat. Cover bowl lightly. Refrigerate for 8 hours or until read y to use. (Can be kept up to 5 days)
Preheat oven to 375 degrees. Punch down dough and divide into 4 portions. Divide each portion into 12 pieces. Form into rolls. Let rise 1-1/2 hours. Coat pans with nonstick cooking spray. Place rolls on pans. Bake 18-25 minutes until golden brown.
*instant potatoes work great with this if you don't have leftover mashed potatoes
Sweet and Spicy Bacon Wrapped Stuffed Anaheim Chilis
8 whole Anaheim Chili Peppers
½ cups Sundried Tomatoes In Oil, Including The Oil
½ whole Onion, Coarsely Chopped
2 cloves Garlic Chopped
1-½ teaspoon Kosher Salt, Divided
1 teaspoon Freshly Ground Pepper, Divided
1 pinch Crushed Red Pepper Flakes
1 can (15.5 Ounces) Cannellini Beans, Drained And Rinsed
2 teaspoons Cumin
1 teaspoon Dried Oregano
1 teaspoon Chili Powder
3 ounces, weight Reduced Fat Cream Cheese
½ cups Shredded 2% Sharp Cheddar Cheese
2 whole Green Onions, Green Parts Only, Chopped
8 whole Slices Of Center Cut Bacon
¾ cups Brown Sugar
2 Tablespoons Chili Powder
½ teaspoons Cayenne Pepper
Heat a large pot of water to boiling. Add chili peppers and boil for 4 minutes. Remove peppers from pot and allow to cool.
In a large skillet add the sun dried tomatoes in oil, onion and garlic. Season with salt, pepper and crushed red pepper flakes and saute over medium heat for 4-5 minutes or just until onions start to soften. Remove from heat and let cool.
Preheat oven to 375 degrees. Line baking sheet with aluminum foil. Spray rack (I used my cooling rack) with cooking spray and place on baking sheet.
In bowl of food processor fitted with metal blade pour the sun dried tomato and onion mixture. Pulse until finely minced. Add the cannellini beans, cumin, oregano and 1 teaspoon of the chili powder. Season with salt and pepper. Process until smooth. Add the cream cheese and process until smooth. Remove mixture to a small bowl and stir in the shredded cheddar cheese and diced green onions. Taste and adjust seasoning with salt and pepper if needed. Set aside.
Take each chili pepper and carefully make a slit from the top of the pepper almost to the bottom point. Remove seeds. (I just rinsed the peppers under running water and they came out nicely.)
Place the brown sugar, the remaining 2 tablespoons of chili powder and the cayenne pepper in a pie pan or other shallow dish. Whisk well to combine. Set aside.
Take each prepared chili and stuff with 2-3 tablespoons of bean and cheese mixture, depending on the size of the pepper. Wrap the pepper with the bacon, starting the bacon on the side opposite the stuffing slit and ending on the same side. Roll the bacon wrapped pepper in the brown sugar mixture and place the pepper, stuffing side up, on the prepared baking rack. The ends of the bacon should now be on the bottom of the pepper, thus eliminating the need to use toothpicks to hold the bacon to the pepper.
Bake for 25-30 minutes or until bacon is crispy and pepper is tender.
½ cups Sundried Tomatoes In Oil, Including The Oil
½ whole Onion, Coarsely Chopped
2 cloves Garlic Chopped
1-½ teaspoon Kosher Salt, Divided
1 teaspoon Freshly Ground Pepper, Divided
1 pinch Crushed Red Pepper Flakes
1 can (15.5 Ounces) Cannellini Beans, Drained And Rinsed
2 teaspoons Cumin
1 teaspoon Dried Oregano
1 teaspoon Chili Powder
3 ounces, weight Reduced Fat Cream Cheese
½ cups Shredded 2% Sharp Cheddar Cheese
2 whole Green Onions, Green Parts Only, Chopped
8 whole Slices Of Center Cut Bacon
¾ cups Brown Sugar
2 Tablespoons Chili Powder
½ teaspoons Cayenne Pepper
Heat a large pot of water to boiling. Add chili peppers and boil for 4 minutes. Remove peppers from pot and allow to cool.
In a large skillet add the sun dried tomatoes in oil, onion and garlic. Season with salt, pepper and crushed red pepper flakes and saute over medium heat for 4-5 minutes or just until onions start to soften. Remove from heat and let cool.
Preheat oven to 375 degrees. Line baking sheet with aluminum foil. Spray rack (I used my cooling rack) with cooking spray and place on baking sheet.
In bowl of food processor fitted with metal blade pour the sun dried tomato and onion mixture. Pulse until finely minced. Add the cannellini beans, cumin, oregano and 1 teaspoon of the chili powder. Season with salt and pepper. Process until smooth. Add the cream cheese and process until smooth. Remove mixture to a small bowl and stir in the shredded cheddar cheese and diced green onions. Taste and adjust seasoning with salt and pepper if needed. Set aside.
Take each chili pepper and carefully make a slit from the top of the pepper almost to the bottom point. Remove seeds. (I just rinsed the peppers under running water and they came out nicely.)
Place the brown sugar, the remaining 2 tablespoons of chili powder and the cayenne pepper in a pie pan or other shallow dish. Whisk well to combine. Set aside.
Take each prepared chili and stuff with 2-3 tablespoons of bean and cheese mixture, depending on the size of the pepper. Wrap the pepper with the bacon, starting the bacon on the side opposite the stuffing slit and ending on the same side. Roll the bacon wrapped pepper in the brown sugar mixture and place the pepper, stuffing side up, on the prepared baking rack. The ends of the bacon should now be on the bottom of the pepper, thus eliminating the need to use toothpicks to hold the bacon to the pepper.
Bake for 25-30 minutes or until bacon is crispy and pepper is tender.
Monday, December 5, 2011
Citrus Cream Cheese Pull Aparts
1 package frozen roll dough
Cooking spray
1/4 cup butter or margarine — melted
1/2 cup sweetened dried cranberries — (such as Craisins) OR 1/2 cup dried apricots — chopped (optional)
1 cup granulated sugar — divided
8 oz. cream cheese - softened
2 tablespoons fresh orange juice
1 large egg
1 tablespoon grated lemon rind
1 tablespoon grated orange rind
1 cup powdered sugar
5 teaspoons fresh lemon juice
Thaw roll dough at room temperature 40 minutes or until soft enough to be cut.
Cut rolls in half. Place 24 halves, cut sides down, in bottom of each of 2 (9-inch) round cake pans coated with cooking spray. Brush butter evenly over rolls. Cover; let rise in a warm place, 30 minutes. Sprinkle with dried cranberries. Combine 1/4 cup granulated sugar, cream cheese, orange juice, and egg; beat at medium speed of a mixer until well-blended. Pour cream cheese mixture evenly over rolls. Combine 3/4 cup granulated sugar, and rinds. Sprinkle evenly over rolls. Cover and let rise 1 hour or until doubled in size.
Preheat oven to 350º. Bake at 350º for 20 minutes. Cover with foil. Bake an additional 5 mintues or until rolls in center are done. Remove from oven; cool 15 minutes. Combine powdered sugar and lemon juice. Drizzle over rolls.
OVERNIGHT VARIATION: After pouring the cream cheese mixture over rolls, cover with plastic wrap and refrigerate 12 hours. Gently remove plastic wrap from rolls; sprinkle with rind mixture. Let stand at room temperature 30 minutes or until dough has doubled in size. (Depending on the temperature of your kitchen it may take longer to double in size.) Proceed with recipe as directed.
Cooking spray
1/4 cup butter or margarine — melted
1/2 cup sweetened dried cranberries — (such as Craisins) OR 1/2 cup dried apricots — chopped (optional)
1 cup granulated sugar — divided
8 oz. cream cheese - softened
2 tablespoons fresh orange juice
1 large egg
1 tablespoon grated lemon rind
1 tablespoon grated orange rind
1 cup powdered sugar
5 teaspoons fresh lemon juice
Thaw roll dough at room temperature 40 minutes or until soft enough to be cut.
Cut rolls in half. Place 24 halves, cut sides down, in bottom of each of 2 (9-inch) round cake pans coated with cooking spray. Brush butter evenly over rolls. Cover; let rise in a warm place, 30 minutes. Sprinkle with dried cranberries. Combine 1/4 cup granulated sugar, cream cheese, orange juice, and egg; beat at medium speed of a mixer until well-blended. Pour cream cheese mixture evenly over rolls. Combine 3/4 cup granulated sugar, and rinds. Sprinkle evenly over rolls. Cover and let rise 1 hour or until doubled in size.
Preheat oven to 350º. Bake at 350º for 20 minutes. Cover with foil. Bake an additional 5 mintues or until rolls in center are done. Remove from oven; cool 15 minutes. Combine powdered sugar and lemon juice. Drizzle over rolls.
OVERNIGHT VARIATION: After pouring the cream cheese mixture over rolls, cover with plastic wrap and refrigerate 12 hours. Gently remove plastic wrap from rolls; sprinkle with rind mixture. Let stand at room temperature 30 minutes or until dough has doubled in size. (Depending on the temperature of your kitchen it may take longer to double in size.) Proceed with recipe as directed.
White Chocolate Raspberry Bars
1/2 C butter
1 C vanilla chips
2 C vanilla wafer cookie crumbs
2 Tbsp softened butter
2 T milk
1/4 tsp vanilla
1 C powdered sugar
3/4 C raspberry jam (could also use peach, apricot or blackberry)
1/2 C finely chopped pecans or almonds
Lightly grease a 9 inch square pan (I used an 8 inch) In medium saucepan, combine 1/2 cup butter and 1/4 cup of the vanilla chips. Cook over low heat until melted stirring constantly. Remove from heat.
Stir in wafer crumbs until well mixed. Press mixture evenly in greased pan.
In small saucepan, melt remaining 3/4 cup of vanilla chips over low heat, stirring constantly. In small bowl, combine 2 Tbsp. butter, milk and vanilla; mix well. Gradually beat in melted chips and powdered sugar until smooth.
Spread jam over crumb mixture. Spread chip mixture over jam. Sprinkle with nuts. Refrigerate until set and cut into bars. I allowed the bars to sit at room temperature for a while before cutting or else the chocolate layer cracks. Serve at room temperature.
1 C vanilla chips
2 C vanilla wafer cookie crumbs
2 Tbsp softened butter
2 T milk
1/4 tsp vanilla
1 C powdered sugar
3/4 C raspberry jam (could also use peach, apricot or blackberry)
1/2 C finely chopped pecans or almonds
Lightly grease a 9 inch square pan (I used an 8 inch) In medium saucepan, combine 1/2 cup butter and 1/4 cup of the vanilla chips. Cook over low heat until melted stirring constantly. Remove from heat.
Stir in wafer crumbs until well mixed. Press mixture evenly in greased pan.
In small saucepan, melt remaining 3/4 cup of vanilla chips over low heat, stirring constantly. In small bowl, combine 2 Tbsp. butter, milk and vanilla; mix well. Gradually beat in melted chips and powdered sugar until smooth.
Spread jam over crumb mixture. Spread chip mixture over jam. Sprinkle with nuts. Refrigerate until set and cut into bars. I allowed the bars to sit at room temperature for a while before cutting or else the chocolate layer cracks. Serve at room temperature.
Hidden Valley Ranch Dressing Mix
15 low-sodium Saltines
2 cups Dry minced parsley flakes
1/2 cup Dry minced onion
2 tablespoons Dry dill weed
1/4 cup Onion salt
1/4 cup Garlic salt
1/4 cup Onion powder
1/4 cup Garlic powder
Put crackers through blender on high speed until powdered. Add parsley, minced onions, and dill weed. Blend again until powdered. Dump into bowl. Stir in onion salt, garlic salt, onion powder, and garlic powder. Put into container with tight−fitting lid.
Store dry mix at room temperature for 1 year.
2 T. of this mix is equivalent to 1 packet of Hidden Valley Ranch packet.
2 cups Dry minced parsley flakes
1/2 cup Dry minced onion
2 tablespoons Dry dill weed
1/4 cup Onion salt
1/4 cup Garlic salt
1/4 cup Onion powder
1/4 cup Garlic powder
Put crackers through blender on high speed until powdered. Add parsley, minced onions, and dill weed. Blend again until powdered. Dump into bowl. Stir in onion salt, garlic salt, onion powder, and garlic powder. Put into container with tight−fitting lid.
Store dry mix at room temperature for 1 year.
2 T. of this mix is equivalent to 1 packet of Hidden Valley Ranch packet.
Pioneer Woman's Chicken and Dumplings
2 Tablespoons Butter
2 Tablespoons Olive Oil
½ cups All-purpose Flour
1 whole Chicken, Cut Into Pieces (cut Up Fryer)
Salt And Pepper
½ cups Finely Diced Carrots
½ cups Finely Diced Celery
1 whole Medium Onion, Finely Diced
½ teaspoons Ground Thyme
¼ teaspoons Turmeric
6 cups Low Sodium Chicken Broth
½ cups Apple Cider
½ cups Heavy Cream
Dumplings:
1-½ cup All-purpose Flour
½ cups Yellow Cornmeal
1 Tablespoon (heaping) Baking Powder
1 teaspoon Kosher Salt
1-½ cup Half-and-half
2 Tablespoons Minced Fresh Parsley (optional)
Salt As Needed
Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.
Melt butter in a pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate.
In the same pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and turmeric, then pour in chicken broth and apple cider. Stir to combine, then add browned chicken. Cover pot and simmer for 20 minutes.
While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside.
Remove chicken from pot and set aside on a plate. Use two forks to remove chicken from the bone. Shred, then add chicken to the pot. Pour heavy cream into the pot and stir to combine.
Drop tablespoons of dumpling dough into the simmering pot. Add minced parsley if using. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving.
2 Tablespoons Olive Oil
½ cups All-purpose Flour
1 whole Chicken, Cut Into Pieces (cut Up Fryer)
Salt And Pepper
½ cups Finely Diced Carrots
½ cups Finely Diced Celery
1 whole Medium Onion, Finely Diced
½ teaspoons Ground Thyme
¼ teaspoons Turmeric
6 cups Low Sodium Chicken Broth
½ cups Apple Cider
½ cups Heavy Cream
Dumplings:
1-½ cup All-purpose Flour
½ cups Yellow Cornmeal
1 Tablespoon (heaping) Baking Powder
1 teaspoon Kosher Salt
1-½ cup Half-and-half
2 Tablespoons Minced Fresh Parsley (optional)
Salt As Needed
Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.
Melt butter in a pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate.
In the same pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and turmeric, then pour in chicken broth and apple cider. Stir to combine, then add browned chicken. Cover pot and simmer for 20 minutes.
While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside.
Remove chicken from pot and set aside on a plate. Use two forks to remove chicken from the bone. Shred, then add chicken to the pot. Pour heavy cream into the pot and stir to combine.
Drop tablespoons of dumpling dough into the simmering pot. Add minced parsley if using. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving.
Barefoot Contessa's Fish Salad
2-1/2 lbs. halibut
olive oil
kosher salt
fresh ground pepper
1/2 c. small diced celery
3/4 c. small diced red onion
1/2 c. chopped fresh dill
1/4 c. fresh squeezed lemon juice (2 lemons)
1/4 c. white wine vinegar
1/4 c. capers, drained
3/4 c. good mayo
Preheat oven to 400 degrees. Place the fish on a sheet pan. Rub both sides with olive oil and sprinkle with salt and pepper. Roast for about 25 minutes or until cooked through. Cool at room temp for 30 minutes. Remove any skin and bones.
When fish is cool, flake meat into large pieces. Add remaining ingredients including 1 t. salt and 1/2 t. pepper. Mix gently and refrigerate for 30 minutes. Taste and serve at room temp.
I eat this with crackers.
olive oil
kosher salt
fresh ground pepper
1/2 c. small diced celery
3/4 c. small diced red onion
1/2 c. chopped fresh dill
1/4 c. fresh squeezed lemon juice (2 lemons)
1/4 c. white wine vinegar
1/4 c. capers, drained
3/4 c. good mayo
Preheat oven to 400 degrees. Place the fish on a sheet pan. Rub both sides with olive oil and sprinkle with salt and pepper. Roast for about 25 minutes or until cooked through. Cool at room temp for 30 minutes. Remove any skin and bones.
When fish is cool, flake meat into large pieces. Add remaining ingredients including 1 t. salt and 1/2 t. pepper. Mix gently and refrigerate for 30 minutes. Taste and serve at room temp.
I eat this with crackers.
Cafe Rio Rice
6 C Water
4 t chicken bouillon
4 t minced garlic
1/2 bunch chopped cilantro
1 t cumin
1 can green chilies
3/4 t salt
1 T butter
1/2 medium onion, chopped
3 C uncooked long grain rice
1 T lime juice
Bring water to boil, add all ingredients, Simmer for 30 min.
4 t chicken bouillon
4 t minced garlic
1/2 bunch chopped cilantro
1 t cumin
1 can green chilies
3/4 t salt
1 T butter
1/2 medium onion, chopped
3 C uncooked long grain rice
1 T lime juice
Bring water to boil, add all ingredients, Simmer for 30 min.
Marinated Tomatoes
1 cup Olive Oil
1/4 cup Balsamic Vinegar
4 Tablespoons Sugar
1 teaspoon Salt
Freshly Ground Black Pepper
3 whole Green Onions, Sliced
1/4 cup Chopped Parsley
18 whole Basil Leaves (chiffonade)
1/4 teaspoon Ground Thyme
2 cloves Garlic, Minced Finely
2 pounds Tomatoes, Cut Into Quarters (if Big) Or Halves (if Small)
1 whole Baguette, Sliced
1 clove Garlic, Peeled
Combine all ingredients except tomatoes in a large glass bowl. Whisk to combine, then add tomatoes. (You can up the quantity of tomatoes if need be.) Use regular red tomatoes, or a mixture of red, yellow, heirloom, etc. Use different sizes of tomatoes, too--pretty!
Allow to marinate for at least 3 to 4 hours, several hours if possible. Tomatoes will give off liquid as they marinate.
Use leftover tomatoes to make bruschetta: slice baguette and brush slices with olive oil. Grill on a skillet or grill pan until golden. Rub slices with garlic cloves. Top with tomatoes, allowing juice to drip on the bread.
1/4 cup Balsamic Vinegar
4 Tablespoons Sugar
1 teaspoon Salt
Freshly Ground Black Pepper
3 whole Green Onions, Sliced
1/4 cup Chopped Parsley
18 whole Basil Leaves (chiffonade)
1/4 teaspoon Ground Thyme
2 cloves Garlic, Minced Finely
2 pounds Tomatoes, Cut Into Quarters (if Big) Or Halves (if Small)
1 whole Baguette, Sliced
1 clove Garlic, Peeled
Combine all ingredients except tomatoes in a large glass bowl. Whisk to combine, then add tomatoes. (You can up the quantity of tomatoes if need be.) Use regular red tomatoes, or a mixture of red, yellow, heirloom, etc. Use different sizes of tomatoes, too--pretty!
Allow to marinate for at least 3 to 4 hours, several hours if possible. Tomatoes will give off liquid as they marinate.
Use leftover tomatoes to make bruschetta: slice baguette and brush slices with olive oil. Grill on a skillet or grill pan until golden. Rub slices with garlic cloves. Top with tomatoes, allowing juice to drip on the bread.
Pumpkin Pancakes
2 cups flour
¾ cup sugar
½ teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves, ground
3 eggs
1 cup yogurt
¾ cup milk
½ teaspoon vanilla
1 cup pumpkin
In a large bowl, stir together the flour, sugar, salt, baking powder, baking soda, and spices (may substitute with 1 ½ or 2 teaspoons pumpkin pie spice instead). In a separate bowl, beat eggs well with electric hand mixer until frothy; add yogurt, milk, vanilla, and pumpkin puree. Mix well. Pour the egg mixture into the flour mixture and stir until just blended. Spoon the batter onto a preheated, oiled griddle, using ¼ cup batter for each pancake. Cook pancakes slowly over a low-medium heat for approximately 4–6 minutes, flipping as soon as you see air bubbles start to break.
¾ cup sugar
½ teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves, ground
3 eggs
1 cup yogurt
¾ cup milk
½ teaspoon vanilla
1 cup pumpkin
In a large bowl, stir together the flour, sugar, salt, baking powder, baking soda, and spices (may substitute with 1 ½ or 2 teaspoons pumpkin pie spice instead). In a separate bowl, beat eggs well with electric hand mixer until frothy; add yogurt, milk, vanilla, and pumpkin puree. Mix well. Pour the egg mixture into the flour mixture and stir until just blended. Spoon the batter onto a preheated, oiled griddle, using ¼ cup batter for each pancake. Cook pancakes slowly over a low-medium heat for approximately 4–6 minutes, flipping as soon as you see air bubbles start to break.
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