Wednesday, December 30, 2009
Martini and Rossi was founded in Northern Italy by two men (Martini and Rossi) in 1863. The Asti is said to be fruity and floral - and I would say it's fairly sweet. Their website has recipes for several cocktails, including a Kir Royal. I first had a Kir Royal when I was in Provence several years ago - they are often served at cafes. A Kir Royal is made from champagne and creme de cassis, which is black currant liquor. The website's recipe calls for 1 part creme de cassis topped with 4 parts Asti - Yum! Happy New Year!
Tuesday, December 29, 2009
Tuesday, December 22, 2009
Sweet Potato Casserole
3 cups of mashed, cooked sweet potatoes
1 cup of sugar
1/2 cup of melted butter
2 eggs, well-beaten
1 teaspoon of vanilla
1/3 cup of milk
Combine ingredients and mix well. Spoon into a greased 2 quart casserole. Cover with topping and bake at 350 degrees for 25 minutes.
1/2 cup of brown sugar
1/4 cup of plain flour
2 1/2 tablespoons of butter
1/2 cup of chopped pecans
Mix all ingredients well. Sprinkle on potatoes just before baking.
Sunday, December 20, 2009
Wednesday, December 16, 2009
In non-aluminum 8-quart saucepan, combine cider, juices and brown sugar. Heat to simmering over medium low heat. Add spices and simmer 10 minutes. Remove from heat. Cover and cool to room temperature. Refrigerate overnight. Remove spices, if necessary, before serving.
Pour into bowl. Add soda or ginger ale and liquor immediately before serving. Garnish with apple slices. Serves 40 (1 cup) servings.
Sunday, December 13, 2009
6 tablespoons hot sauce
6 tablespoons Worcestershire sauce
2 tablespoons garlic salt
2 tablespoons pepper
1 (3- to 4-pound) boneless pork loin
Garnishes: paprika, fresh parsley sprigs, cracked black pepper
Stir together hot sauce and Worcestershire sauce; set aside.
Combine garlic salt and pepper.
Place pork in a lightly greased roasting pan. Brush all sides of pork loin with sauce mixture; sprinkle with garlic salt mixture.
Bake at 325° for 2 hours or until a meat thermometer inserted in thickest portion registers 160°, shielding with aluminum foil the last 30 minutes. Let stand, covered, 15 minutes. Cut into slices. Serve with Jezebel Sauce; garnish if desired.
1 (18-ounce) jar apple jelly
1 (18-ounce) jar apricot-pineapple preserves
1/4 cup dry mustard
2 tablespoons pepper
3 tablespoons prepared horseradish
Stir together all ingredients; serve with pork.
(This recipe comes from Southern Living.)
Friday, December 11, 2009
Candy Canes (red and green or red and white)
2 pounds White Chocolate (baking squares can be found on the baking aisle)
1/2 tsp. Peppermint extract
Place the candy canes in a plastic bag and break into tiny pieces - I use a hammer for this! You should have about a cup of candy pieces. Melt the chocolate in a double boiler. Once chocolate is melted, mix in extract and candy canes. Then pour onto a cookie sheet lined with wax paper - a cookie sheet with sides works best. Refrigerate for about an hour. Break into pieces and serve.
Wednesday, December 9, 2009
Anna's Cranberry Brie Bake
One round of Brie cheese
A frozen package of filo dough
1 cup of cranberries
1/2 cup of brown sugar
1/2 cup of orange juice
2 tablespoons of melted butter
1) Preheat the oven to 350 degrees
2) Put the cranberries into a pan with the orange juice and brown sugar.
3) Cook over a low heat until they begin to pop and release their juices, about 8 minutes. Continue to cook until the cranberries are soft but do not completely lose their shape.
4) As the cranberries are cooking, cut the rind off of the Brie.
*Take one sheet of filo dough and wrap it around the Brie. Then brush the sheet of filo dough with butter. Turn the Brie over, and wrap it with another sheet from the other side. Brush the sheet with butter, turn the Brie, and add another layer. Continue adding layers - probably about five or six total. Place the wrapped Brie in a round or square pyrex dish. Top with the warm cranberry mixture. Place the dish in the oven and cook until the dough is browned and crispy.
For Katie's Cranberry and Brie Stuffed Phyllo...
Use the same ingredients above. Follow steps 1-4 listed above.
Then, place the Brie in a food processor. Beat it until it becomes creamy - about 10 minutes. Cut the phyllo into 6-inch squares. Be careful not to allow them to dry out. Brush half of them with butter and lay the remaining ones over the top. Put a spoonful of the whipped brie in the middle of each square and some of the cranberry mix, being careful not to add too much of the liquid. Fold the parcels over to form a triangle and brush the edges that come into contact with oil before folding them over on themselves. Bake the phyllo parcels for about 12 minutes, or until golden and hot.
Wednesday, December 2, 2009
Saturday, November 21, 2009
Apple Streusel Muffins
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter
1 cup sugar
1 1/4 tsp vanilla
1 1/2 cups apple (chopped or grated)
1/3 cup brown sugar
1 tbsp all-purpose flour
1/8 tsp cinnamon
1 tbsp butter
(For the muffins...) Mix dry ingredients. Mix wet ingredients together. Add the wet ingredients to the dry ingredients. Pour into a greased muffin pan.
(For the topping...) Mix all ingredients together until incorporated. Spoon an even amount on top of each muffin.
Bake at 375 degrees for 20 minutes.
Thursday, November 19, 2009
BLT Stuffed Tomatoes
2 pints cherry tomatoes (about 32)
6 slices bacon
1/2 cup mayonnaise
1 chipotle chile in adobo sauce, finely chopped
1 cup finely chopped romaine lettuce leaves from the heart
Cut off the stem ends of the tomatoes and discard. Using a paring knife, remove the seeds and discard; place the tomatoes cut side down on paper towels to drain.
Meanwhile, in a heavy skillet, over medium heat, cook the bacon until crisp. Drain on a paper-towel-lined plate, then finely chop.
Stir together the mayonnaise and chipotle and spoon into a resealable bag. Cut off the tip of one corner. Place the tomatoes cut side up on a platter and press some romaine inside each tomato; sprinkle with salt. Pipe some chipotle mayo over the romaine and top with bacon.
Thursday, November 12, 2009
4 skinned, boned chicken breast halves
3/4 cup Italian-seasoned breadcrumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1 large egg, lightly beaten
1 small eggplant
1/4 cup vegetable or olive oil
1 tablespoon vegetable or olive oil
1 (14 oz) jar meatless spaghetti sauce
2 tablespoons grated Parmesan cheese
1 cup (4 oz) shredded mozzarella cheese
1/4 cup chopped fresh parsley
Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Combine breadcrumbs, salt, and pepper. Dip chicken in egg, and coat with breadcrumbs. Place chicken on an ungreased baking sheet; cover and chill about 10 minutes. Peel eggplant, if desired; cut lengthwise into 4 slices. Brown chicken in 1/4 cup hot oil in a large skillet over medium heat, turning once. Remove chicken from skillet, and place in a 13x9 inch baking dish. Add 1 tablespoon oil to skillet, and cook eggplant over medium heat until browned on both sides; drain on paper towels. Place 1 slice eggplant on each chicken breast half. Spoon spaghetti sauce over eggplant; sprinkle with Parmesan cheese. Bake at 365 degrees for 15 minutes. Top each eggplant slice with mozzarella cheese, and bake 5 more minutes or until cheese melts and sauce is bubbly. Sprinkle with parsley. (Yield 4 servings - 565 calories per serving)
Wednesday, November 11, 2009
Wednesday, November 4, 2009
Thursday, October 29, 2009
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup heavy cream, plus more for brushing the scones
1 cup fresh blueberries
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 lemon, zest finely grated
1 tablespoon unsalted butter
Preheat the oven to 400 degrees F.
Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough (some say that using frozen blueberries helps to prevent bruising). Using a mechanical ice cream scooper, scoop the dough into a ball and release it onto an ungreased cookie sheet. Blush the tops with heavy cream. Bake for 15-20 minutes or until the tops are golden brown. Let them cool slightly before applying glaze.
Wednesday, October 28, 2009
tablespoons vegetable oil, divided
2 1/2 pounds ground turkey or ground sirloin
2 carrots, peeled
1 onion, peeled
3 cloves garlic, peeled
3 tablespoons chili powder, 3 palm fulls
2 teaspoons ground cumin, 2/3 palm full
1 tablespoon coriander, a palm full
Salt and freshly ground black pepper
1 cup beef stock
6 (8-inch) flour tortillas
3 cups shredded Chihuahua cheese or Monterey Jack
4 scallions, chopped
2 hearts romaine lettuce, chopped
3 plum tomatoes, seeded and chopped
Preheat oven to 400 degrees F.
Heat a large high sided skillet over medium-high heat with 2 tablespoons vegetable oil. Add the meat and brown, 5 minutes. While meat browns, grate the zucchini and carrots with a box grater. Add the vegetables to the meat and grate in the onion and garlic. Season the meat with chili, cumin, coriander, salt and pepper and cook 7 to 8 minutes more to soften vegetables. Stir in beef stock. Grease a 8 by 13-inch baking pan with vegetable oil. Layer in 3 overlapping flour tortillas and top with 1/3 meat, 1/3 cheese. Repeat the layers twice and bake 10 to 12 minutes to brown cheese. Top with scallions, lettuce and tomatoes, cut into squares and serve.
Sunday, October 25, 2009
Monte Cristo Sandwiches
18 slices bread
6 slices ham
6 slices turkey or chicken
12 slices Swiss or Gruyere cheese
a little mustard and mayonnaise, if desired
1/3 cup milk
1/8 teaspoon salt
For each sandwich use 3 slices of bread. Butter one side of bread first, then cover with a slice of ham and a slice of turkey or chicken. Butter both sides of the second slice of bread and spread with a little mustard or other dressing, if desired. Place on top of turkey or ham slice and top with 2 thin slices of cheese. Butter third slice for top; press sandwich lightly and trim crusts. Cut into halves diagonally and secure with toothpicks.
Beat eggs with milk and salt. Dip sandwich halves into the egg mixture and fry on a hot skillet or griddle in butter or margarine. Brown on all sides, adding more butter when necessary. Remove toothpicks before serving.Makes 6 sandwiches, 12 cut triangles, to serve 4.
There are a lot of ways to make these unique: dip in syrup/sprinkle with sugar, dip in a dressing/mustard/sauce/jelly, add pickles, or even serve with a fried egg on top!
Saturday, October 24, 2009
Baked Chicken Wings - Recipe by Alton Brown
Whole chicken wings
Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
Preheat the oven to 425 degrees F.
Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
For hot wings - equal parts butter and hot sauce
For mild wings - substitute tomato sauce for some of the hot sauce
Mix the ingredients together and drizzle over the wings.
(To get different flavors, try adding garlic or honey)
Thursday, October 15, 2009
Wednesday, October 14, 2009
Kent and I bought a bottle a while back when they were on sale at Whole Foods. We drank it with friends, Kate and Lee, when they were over for dinner one night. I think we all really liked it! It went very well with our spinach salad and pork.
O'Reilly's is a wine produced by the Owen Roe Winery. Many Owen Roe wines are much more expensive, usually in the $40-70 range. The O'Reilly Pinot Noir is advertized as the "flagship" of their value brands and appears to be made from slightly lower quality juices produced on their vineyards in the Northwest. It can be purchased on-line or in some retail locations, like whole foods. It usually cost between $15 and $20 but is said to have qualities representative of wines usually prices above $25. Tasting notes I read on-line describe it has having fruity flavors with hints of cinnamon.
Monday, October 12, 2009
Thursday, October 8, 2009
Ham and Cheese Rolls
1 lb. deli ham, sliced
1 lb. Swiss cheese, sliced
1 pkg. cooked dinner rolls
1 stick butter
1 1/2 tbsp. poppy seed
1/2 tsp. Worcestershire sauce
1 1/2 tsp. mustard
1 tbsp. minced onions
Split rolls in half. Place a slice of ham and a slice of cheese on each roll - replace top. Place in 13x9 inch baking dish. Melt butter and add all remaining ingredients except poppy seed. Pour over rolls and sprinkle with poppy seed. Cover with foil. Bake at 350 degrees for 15-20 minutes. For crusty rolls, remove foil.
1) Instead of pouring the mixture on top of the rolls, you could mix the ingredients to create a paste and spread it on the inside of the rolls.
2) You could also use bagels instead of rolls to make it perfect for a brunch!
Monday, October 5, 2009
Elegant Layered Apple Cake
3 cups all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups grated pared tart apples (I used Granny Smith)
1/2 cup chopped walnuts
1 teaspoon grated lemon zest
2 cups granulated sugar
1 1/2 cups vegetable oil
1 (8 0z) package cream cheese, softened
8 tablespoons (1 stick) butter, softened
1 box (1 pound) confectioners' sugar
1 teaspoon vanilla extract
1 cup finely chopped walnuts
Grease well and flour three 9-inch cake pans. Preheat the oven to 350 degrees.
Whisk together the flour, baking soda, and salt; set aside. In a small bowl, combine the grated apples, nuts, and lemon rind. In a large bowl, combine the granulated sugar, oil, and eggs; mix well with a wooden spoon. Add the dry ingredients, mixing until smooth. Incorporate the apple mixture; stir until well combined. Spread evenly into the prepared pans. Bake the 30 to 40 minutes or until the surface springs back when pressed lightly. Cool the cake in the pans for 10 minutes. Remove from the pans and cool thoroughly on wire racks.
Prepare the frosting: Cream the cheese and butter together and beat in the sugar and vanilla until smooth. Spread between layers, on sides and top. Press nuts around sides of the cake. Refrigerate until serving time.
Wednesday, September 30, 2009
Saturday, September 26, 2009
Gran's Cheese Straws
3 sticks of Parkay
1 lb sharp cheddar cheese (Craft Gold - Cracker Barrel)
Pinch of salt
4 cups of sifted flour
Finely grate the cheese (my family uses a wheel grater because it grates the cheese so finely and makes it soft enough to combine with the butter. Using a mixer (preferably a stand mixer, I burned out the motor in my hand-held mixer because the dough gets so tough) combine the grated cheese and butter completely. Add the salt and begin adding the flour very slowly - in very small amounts. Once everything is incorporated, spoon the mixture into a cookie press. Using the disc that has a ridge on top and is flat on the bottom, squeeze the mixture through the cookie press in long lines on a cookie sheet. Then bake for about 10 minutes (or until golden brown) at 400 degrees. Once they cool, use a spatula with a sharp edge to cut them into large pieces and serve!
Thursday, September 24, 2009
Monday, September 21, 2009
Wednesday, September 16, 2009
All of this is to say, that the ones I have tasted so far have not been my favorites for drinking. But, they are great for cooking! Paula Dean says that you should never cook with a wine you wouldn't drink. But, I find it hard to pour a cup or two of my favorite wines into the crock pot. So far I've used the Burgundy for pot roasts - it adds great flavor and smells so good! And I've used the Chardonnay with chicken and couscous. I haven't tried the Merlot - but I'm sure it will work well with meat also. These wines don't seem to be too sweet like many other inexpensive wines. Let me know if you have any suggestions for great wines for cooking!
Sunday, September 13, 2009
Thumb Print Cookies
1/4 c. butter, softened
1/4 c. Crisco
1/4 c. brown sugar
1 egg, separated
1/2 t. vanilla
1 c. all-purpose flour
1/4 t. salt
3/4 c. finely chopped nuts (optional, I usually leave these out)
Heat oven to 350. Mix thoroughly butter, shortening, sugar, egg yolk, and vanilla. Work in flour and salt until dough holds together. Shape dough by teaspoonfuls into 1-inch balls.
Beat egg white slightly. Dip each ball into egg white; roll in nuts (I usually dash them with sprinkles instead - but this can get very messy!) Place 1 inch apart on ungreased baking sheet. (They tend to stick to the pan so I've started using parchment paper on top of my pans so that I don't have to break any of the cookies or scrape the pans too long.) Press thumb deeply into center of each but do not break through the bottom. Bake about 10 minutes or until light brown. Immediately remove from baking sheet. Cool. Fill thumbprints with jelly or Confectioners Sugar Icing. (Makes about 1 dozen.)
Confectioners Sugar Icing:
1 c. confectioners sugar
1 T. milk
a few drops of peppermint extract
tint with a few drops of food coloring.
(Mix until smooth. Do not make the icing until you are ready to begin filling the cookies. It will start to harden. But, it takes several hours to harden completely. I usually make and ice the cookies the day before so they have plenty of time to set up.)
Cookbook recommendation: A Cookbook for My Southern Daughter/by: Patsy Smith
This recipe is adapted from Patsy Smith's cookbook. My mom gave it to me when I was in Junior High School, and I have been using it ever since. I've made tons of the recipes in this book, and they are always great! The books are only available in certain stores, but you can buy them on-line.
Thursday, September 10, 2009
Spinach and Cheese Squares
1 cup milk
1/4 cup butter or margarine, melted
2 large eggs
1/2 cup finely chopped shallot
1 cup all-purpose flour
1 teaspoon baking powder
1 cup chopped fresh spinach
1 pound shredded Cheddar cheese
Position the rack in the center of the oven and preheat to 350 degrees. Lightly grease a 12-by-9-inch baking pan.
In a bowl, using an electric mixer on medium speed, combine the milk, butter, eggs, shallot, flour, and baking powder - mix well. Add the spinach and cheese and stir to mix. Spread into the pan and bake for 30 to 35 minutes, or until a golden brown. Cool set on a wire rack and cut into small squares for serving.
(From 1001 Snacks by Gregg R. Gillespie)
Tuesday, September 8, 2009
Lemon and Garlic Roast Chicken
1 (5-6lb) whole roasting chicken
Freshly ground black pepper
1 large bunch of thyme
1 bunch of rosemary
3 heads of garlic
2 tablespoons melted butter
1/2 lb sliced bacon
1 cup of white wine
1/2 cup chicken stock
Preheat the oven to 425 degrees. Remove anything from inside the chicken and discard. Wash the chicken in the sink, making sure to get off any feathers. Pat dry. Place it in a large roasting pan. Salt and pepper the inside of the chicken. Stuff the cavity with the thyme and rosemary (save some to garnish the outside). Cut the lemons and heads of garlic in half. Stuff two lemon halves and two garlic halves inside the chicken. Brush the outside of the chicken with butter and sprinkle with salt and pepper. I usually sprinkle some of the thyme and garlic on the outside as well. Top the chicken with about 5 or 6 pieces of bacon. Place the remaining lemon halves and garlic halves in the roasting pan (I usually squeeze the lemons over the chicken first). Add the cup of wine and 1/2 cup chicken stock to the pan.
Bake in the oven for 1 hour. Then remove the bacon and place it to the side. Cook the chicken for an additional 30-45 minutes depending on the chicken size and oven.
It will be beautiful when it comes out of the oven. The bacon can be served as a side (or eaten as a snack while you wait for the chicken to finish cooking!) Though this recipe may seem difficult, it is actually pretty easy. You can substitute any of the herbs for different flavors. This recipe is based off of one of Ina Garten's recipes - but she makes a gravy instead of cooking the chicken in the juices. http://www.foodnetwork.com/recipes/ina-garten/lemon-and-garlic-roast-chicken-recipe/index.html
Suggested side dish:
This is really great with couscous. Instead of cooking the couscous (just buy a pack at the store in the rice aisle) in water, use chicken stock and white wine. This will go well with the same flavors in the chicken.
If Kent and I eat it by ourselves, we keep the leftovers to put in a different dish later in the week. It makes great chicken salad.
Saturday, September 5, 2009
Balsamic Pork Tenderloin
1 pkg. of pork tenderloins (usually 2 come bundled together)
4 tbsp. balsamic vinegar
4-6 gloves of garlic, minced
2 tbsp. rosemary, finely chopped
1 tbsp. thyme
Clean silver skin and fat off of the tenderloins. Cut small slits in the tenderloins so that they can absorb more of the liquid. Rub down in balsamic vinegar (it may take more or less than the 4 tbsp. - use just enough to cover the tenderloins.) Mix the garlic, rosemary, and thyme. Then add small amounts of olive oil, stirring, until the mixture forms into a paste. Rub the paste into the tenderloins. Allow it to sit for 30-45 minutes. (You can do the marinating ahead of time and refrigerate until 20 minutes before you begin cooking.) Place in the oven for 20-25 minutes at 425 degrees. Use a meat thermometer to determine when the tenderloins are finished - we like the thermometer to read 150-155 degrees (165 is the recommended safe temperature, but it may become dry.)
Suggested side dish - Grilled eggplant and zucchini
For 2 people use 1 large eggplant and 2 zucchini. Cut both ends off of the vegetables. Then slice lengthwise into long strips. Drizzle with olive oil and sprinkle with salt and pepper. Grill on a grill pan or George Foreman. When they are cooked through, drizzle with a balsamic vinaigrette. (A suggested vinaigrette can be found on the August 31st post below.) Other vegetables, like peppers or tomatoes could be used as well.
Friday, September 4, 2009
"If you like red beans and rice ... this is a much healthier version with black beans and turkey sausage. Only about 150 calories per serving (not including rice)."
Nancy's Black Bean Soup
1 bag black beans
2-3 ham hocks
1 can chicken broth
1 8oz. can tomato sauce
1 tsp groun cumin
1/2 c. chopped onion
1 diced poblano peper
1 diced jalapeno
1 ring turkey sausage, sliced into rounds
Soak beans with ham hocks as per package (can be done by boiling or soaking overnight). About an hour before you're ready to eat the soup, remove ham hocks and discard. Turn stove heat on high and add remaining ingredients to beans and stir. Bring to a gentle boil for 2 minutes, than let simmer on low-med/low heat for approx. 45min-1hr. Serve over white rice and garnish with sour cream and scallions or cilantro. Yields: about 10 servings.
Can be frozen and is great left over!
Tuesday, September 1, 2009
Take a bunch of asparagus and wash in cold water. Snap the thick ends off and discard. Take a long sheet of aluminum foil and place it on top of a cookie sheet. Fold the ends of the foil up so that liquid will not be able to escape. Lay the asparagus flat on the foil and salt and pepper liberally. Then either drizzle with olive oil or place thin slices of butter around the asparagus. Cook at 350 degrees for 20-30 minutes depending on how thick the stalks are.
For a slight variation, you can marinate the asparagus in the olive oil and salt/pepper then cook them on a grill pan.
Monday, August 31, 2009
Poppy Seed Chicken Casserole:
Using a large casserole dish, cover the bottom with half of the chicken from above.
Then add 1/2 cup to 1 cup of sour cream and 1 or 2 cans of either cream of mushroom/chicken/celery soup stirring together - you can use whichever soup you like best. (I usually add lesser amounts of sour cream and soup because I like mine to be firm, but some people prefer it to be creamier.) Mix in half of a sleeve of Ritz crackers.
Cook for 15-20 minutes at 350 degrees. Then pull it out of the oven to cover the top with half of a sleeve of Ritz crackers. Sprinkle with poppy seeds. Put it back in the oven for 10 minutes. This usually lasts for at least 2 dinners for 2 adults.
Italian Chicken Salad:
This is great to take for lunch at work, but it's great for dinner too! It's different than southern chicken salad because it doesn't have the signature ingredient of mayonnaise!
The ingredients are harder on this one because I usually do it by sight and it's really about what you like to add in it. So these are some suggestions...
In a large bowl, combine the chicken and any of the following:
red/yellow/green bell peppers, chopped coarsely
red onion, chopped
sun-dried tomatoes, chopped (my favorite ingredient!)
salt and pepper
Then top with a vinaigrette dressing.
1/4 cup of red wine vinegar or balsamic vinegar
2 tablespoons of lemon juice
1 tablespoon of honey
1 tablespoon of Dijon mustard
3/4 cup of good olive oil
(Stir vigorously - you may also add finely chopped herbs)
You may not need all of the dressing.
*Another great option for chicken salad is to purchase it from Costco. My friend, Caroline, brought some over this weekend - it was so good and had an amazing flavor because of the way they roast the chicken. Chicken salad makes a wonderful snack on crackers and is great for any meal!
Wednesday, August 26, 2009
Tuesday, August 25, 2009
Sweet Onion Corn Bake
2 large Vidalia or sweet onions thinly sliced
1/2 cup butter or margarine
1 cup (8 oz) sour cream
1/2 cup milk
1/2 teaspoon dill weed
1/4 teaspoon salt
2 cups (8 oz) shredded cheddar cheese, divided
1 egg, lightly beaten
1 can (14 oz) cream-style corn
1 pkg. (8 1/2 oz) corn bread/muffin mix
4 drops hot pepper sauce
In a large skillet, saute onions in butter until tender. In a small bowl, combine the sour cream, milk, dill, and salt until blended; stir in 1 cup of cheese. Stir into the onion mixture; remove from the heat and set aside.
In a bowl, combine the egg, corn, corn bread mix, and hot pepper sauce. Pour into a greased 13in x 9in x 2in baking dish. Spoon onion mixture over top. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 45-50 minutes or until the top is set and lightly browned. Let stand for 10 minutes before cutting. (Yield: 12-15 servings)
From: Taste of Home - their website has some other great recipes
Monday, August 24, 2009
Beef Pot Roast
1 or 2 yellow onions
2 large baking potatoes (any kind of potato will work)
4-5 large carrots (or a handful of baby carrots)
Beef roast (any large type of roast - they have many different names, 3-4lbs)
Salt and Pepper
2 tablespoons canola oil
1 can Cream of Mushroom soup
1 packet dry onion soup mix
1 cup beef broth (or french onion soup)
1/4 cup Worcestershire
1/2 cup red wine
Cut the onions, potatoes, and carrots into chunks. Place in the crock pot with the mushrooms. Season the roast with salt and pepper. Brown in on all sides in a skillet in oil (this should only take 10 seconds or so on each side - I use tongs to make sure I can get each side easily.) Put it in the crock pot on top of the vegetables. Stir together all of the other ingredients in a bowl; pour over the top of the pot roast. Cook on low for 6-8 hours. (Almost any of the ingredients can be left out or exchanged for other ingredients.)
Click here for a similar recipe from Sandra Lee (with frozen vegetables and a different marinade)http://www.foodnetwork.com/recipes/sandra-lee/beef-pot-roast-recipe/index.html
Sunday, August 23, 2009
Cooking time will depend on the oven, sometimes it takes closer to two hours. Make sure that the cake has room to expand upwards in the oven. If there is a rack close above the cake it may burn the top. I have never made the glaze because I think the cake is so good on its own. But, there are a lot of ways to dress it up! A stand mixer is the best thing to use but hand mixers work well, also. Make sure to spray the bundt pan well so that the cake comes out smoothly. It makes a wonderful presentation. If the cake sticks to the pan, you can go ahead and cut it into serving-sized pieces so that no one will ever notice! Happy baking!