Amen. Let's Eat!

Rib-tastic!

2011-02-23T19:30:00.000-08:00

I made ribs on Sunday night and they were a huge hit. Well, with the exception of my 6 year old who poked at them, stroked her own ribs, asked questions about the anatomy of a pig and declared she wasn't hungry.

I used the spice rub from Mark Bittman's How to Cook Everything cookbook and it was perfect.

Here's the rub:

2 tablespoons paprika
2 tablespoons sugar
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon black pepper
1 tablespoon chili powder

Combine all ingredients and rub all over the ribs. Cook ribs at 300 for 2 hours, draining fat every 30 minutes or so (I didn't need to do this. Very little fat on the ribs I bought.) The last ten minutes, cook at 500.

They were perfect fall off the bone ribs with just a little bit of bite. But not too much bite so the wee ones still enjoyed it.

This will definitely be my go to rib recipe from now on. Perfect-o!

Spicy Asian Chicken with Brussel Sprouts

2011-01-30T14:05:00.000-08:00

I'm resurrecting this blog! I plan to be back with more recipes and such more frequently this year. Here's one that was a hit last week from Real Simple magazine. Enjoy!

1 cup long-grain white rice
1 large egg
1/2 cup cornstarch
1 pound boneless, skinless chicken breasts, thinly sliced (2 large)
3 tablespooons canola oil, plus more, if necessary
1/2 pound Brussels sprouts, thinly sliced
1 1-inch piece fresh ginger, peeled and cut into matchsticks
2 garlic cloves, thinly sliced
3 tablespoons low-sodium soy sauce
3 tablespoons rice vinegar
2 tablespoons packed light brown sugar
1 red chili pepper, thinly sliced
1 teaspoon toasted sesame oil
2 scallions, thinly sliced
2 tablespoons chopped roasted peanuts

Cook the rice according to the package directions.

Meanwhile, in a large bowl, beat the egg. Place the cornstarch in another large bowl. Add the chicken to the egg and toss to coat. A few pieces at a time, lift the chicken out of the egg and coat in the cornstarch, tapping off the excess; transfer to a plate.

Heat 2 tablespoons of the oil in a large non-stick skillet over medium-high heat. In 2 batches, cook the chicken, turning occasionally, until golden, 3 to 5 minutes (add more oil for the second batch, if necessary); transfer to a plate.

Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the Brussels sprouts, ginger, and garlic and cook, tossing occasionally, until beginning to soften, 2 to 3 minutes. Add the soy sauce, vinegar, sugar, and ¾ cup water and cook, stirring occasionally, until the Brussels sprouts are crisp-tender and the liquid begins to thicken, 2 to 3 minutes more.

Return the chicken to the skillet, along with the chili, and cook, tossing, until heated through, about 1 minute. Add the sesame oil and scallions. Serve over the rice and sprinkle with the peanuts.

Easy Cinnamon Buns

2010-06-16T16:14:00.000-07:00

Cinnamon buns ... start to finish about 35 minutes. Amazing! They are delicious too. The top was a little plain for my taste but nothing a healthy wad of butter couldn't fix!

2 c. flour
1/4 granulated sugar
1/4 raisins (optional)
2 tsp. baking powder
3/4 tsp. soda
1/4 tsp. salt
3/4 c. plain yogurt
1/4 c. canola oil
2 tsp. melted butter

Filling:
1/4 c. light brown sugar
4 tbsp. walnuts, choppped (optional)
1 tsp. cinnamon

Spray 9" baking pan. Preheat oven to 425.

In a small bowl, mix the filling ingredients together. Set aside.

In a large bowl sugar, raisins, flour, salt, powder & soda. Add yogurt and oil. Mix well until you have formed a dough.

On a lightly floured surface, knead the dough 8-10 times. Roll out into a 8"x10" rectangle. Brush dough with melted butter and sprinkle the filling evenly over the dough. Roll up jelly-roll style. Pinch seam to seal.

Cut into 12 - 1" pieces. Place them slightly touching in baking pan.

Bake for 17 minutes or until golden brown. Cool on wire rack for 10 minutes.

Serve warm.

Sesame Seed Coated Falafel w/ Tahini Yogurt Dip

2010-04-13T18:09:00.000-07:00

I tried this recipe for the first time a few weeks ago and it hit the spot! I've been asked to make it again, and SOON. So it's on the menu for this week.

1 1/3 c. dried chickpeas (I just use canned)
2 garlic cloves, crushed
1 red chile, seeded and finely sliced
1 tsp. ground corriander
1 tsp. ground cumin
1 tbsp. chopped fresh mint
1 tsbp. chopped fresh parsley
2 scallions, finely chopped
1 large egg, beaten
sesame seeds, for coating
sunflower oil, for frying
salt & pepper

Tahini Yogurt Dip:
2 tbsp. tahini
scant 1 c. plain live yogurt
1 tsp. cayenne
1 tbsp. fresh mint
1 scallion, finely sliced

Place the chickpeas in a bowl, cover with water and leave to soak overnight. Drain and rinse the chickpeas, then place in a pan and cover with cold water. Bring to a boil and boil rapidly for 10 minutes, then reduce heat and simmer for 1 1/2 -2 hours until tender OR crack open a can of chickpeas, rinse them and pat them dry.

Make the tahini yogurt dip. Mix together tahini, yogurt, cayenne, pepper and mint in a small bowl. Sprinle the scallion and chopped mint on top and chill.

Combine the chickpeas with the garlic, chile, ground spices and herbs, scallions and seasoning, then mix in the egg. Place in a good processor and blend until the crumb mixture forms a coarse paste. If the paste seems too soft, chill for 30 minutes.

Form the chilled chickpea paste into 12 patties with your hands, then roll each one through the sesame seeds to coat thoroughly.

Heat enough oil to cover the base of a large frying pan. Fry the falafel, in batches if necessary, for 6 minutes, turning once.

Serve with the yogurt dip. I also served it with pita wedges, which tasted so good dipped in the yogurt dip too!

* from Whole Foods Kitchen cookbook

Roasted Vegetable & Pesto Panino

2010-04-13T17:59:00.000-07:00

I made these for dinner tonight alongside the broccoli cheddar soup. So satisfying!

1 medium sized loaf (I used pumpernickle)

1 zucchini, sliced lengthwise

2 peppers (I used one red, one yellow)

3 tablespoons of basil pesto

1-2 c. spinach

enough thinly sliced cheese to make a layer in your loaf (I used gouda)

S&P

Preheat oven to broil.

Slice vegetables into thin slices and arrange on baking tray. Brush both sides with olive oil. Lightly salt and pepper. Broil for 4-5 minutes per side, watching that they don't burn. Turn off oven.

Meanwhile, cut the top off of your loaf of bread. Empty it out as you would for a spinach dip, leaving about a 1/2 an inch edge.

Arrange the zucchini on the bottom of the loaf, spread half the pesto over the zucchini, then a layer of spinach, followed by the peppers and then the layer of cheese on top. Brush the remaining pesto on the lid of your loaf. Replace the lid, wrap in foil and return to (turned off) oven for 5-7 minutes to softened the cheese.

Unwrap and slice into wedges.

Creamy Broccoli Soup with Cheddar Cheese

2010-04-13T17:50:00.000-07:00

A delicious soup. I made it differently than the recipe suggested so see my notes at the end of the recipe.

4 tbsp. olive oil

2 c. broccoli

1 c. heavy cream

1/2 c. diced celery

1/2 c. diced onion

1 tablespoon chopped garlic

1 quart vegetable stock

2 c. grated cheddar cheese

1/2 tsp. tabasco

1 tsp. fresh lime juice

1/4 c. all purpose flour

S & P

In medium sauce pan add olive oil, celery, onion and garlic. Cook 5-8 minutes. Add flour and cook for 2 minutes, stirring occasionally. Add stock and bring to a boil. Lower heat and whisk flour to break up clumps. Cook for 1/2 hour to thicken. Add broccoli, cream, lime and tabasco. Cook for 15 minutes. Do not let boil. Add cheese and S&P to taste.

NOTE: I made it a bit different, thanks to a suggestion from my mom. I sauteed the celery, onion and garlic in the olive oil. Then I added the stock, broccoli and ONE DICED POTATO. I let this simmer until the potatoes and broccoli were cooked. I then put everything in my food processor and blended it. I returned it to the pot and added the cream, lime, tabasco and S&P. Heated just until warmed. So good! Loved it with the tiny bits of potato. Good idea, Ma!

* from Renee D at recipezaar.com

Peach Oatmeal

2010-04-13T17:44:00.000-07:00

I made this for breakfast for the girls this morning. It was a hit!

1/4 c. old fashioned oats
1/4 c. sliced peaches in juice (canned)
1/8 tsp. cinnamon
1/8 tsp. butterscotch or vanilla extract
1/2 tsp. sugar or honey to sweeten

Cook oats as directed. During last 3 minutes of cooking, toss in the peaches sliced into bite size pieces. Remove from heat and add cinnamon, extract and sweetener. Pour a little milk over top and enjoy!

Perfect for a cold, rainy morning before sending your wee one off on the school bus!

* adapted from Luv 2 Bake, recipezaar.com

Pineapple Cheesecake

2010-04-13T17:35:00.000-07:00

A really easy refreshing dessert. Make me think of summer potlucks. yum!

Crust
1/2 box. graham crumbs
1/2 c. melted butter
1/2 c. sugar

Pineapple topping
500 ml. whipping cream
1 c. icing sugar
8 oz. cream cheese, softened
1 -20 oz. can pineapple

Combine crust ingredients and press into the bottom of a 13x9 pan.

Whip cream. Mix in icing sugar, cream cheese and pineapple. Spread over the graham cracker crust. Sprinkle the top with a few tablespoons of graham crumbs to make it look pretty.

Let it set in fridge for a few hours. Serve cold.

Jumbo Blueberry Sour Cream Scones

2009-09-28T16:06:00.000-07:00

You'll notice that I get a lot of my recipes from Kittencal @ recipezaar. She's amazing, as are her recipes. This one is no exception.

1 cup sour cream
1 large egg, slightly beaten
1/2 teaspoon vanilla
1/2 teaspoon almond extract (or use 1 teaspoon vanilla)
1 teaspoon baking soda
4 cups all-purpose flour (measured 4 cups exactly)
1 cup sugar (can use a few tablespoons more)
2 1/2 teaspoons baking powder (or use 2 semi-heaping teaspoons)
1/4 teaspoon cream of tartar
1 teaspoon salt
1/2-1 teaspoon cinnamon (optional)
1 cup very cold butter (cut into small cubes)
1 cup fresh blueberries
vanilla glaze (optional)

Set oven to 350 degrees F. Line a baking sheet with parchment paper or lightly grease.

In a small bowl blend the sour cream with the egg, vanilla and baking soda; set aside while making the rest of the recipe.

In a large bowl mix together the flour with sugar, baking powder, cream of tartar, salt and cinnamon (if using). Using a pastry blender cut in cold butter cubes. Add in the sour cream mixture; mix JUST until moistened. Gently mix in the fresh blueberries.

Roll or pat the dough into about a 1 to 1-1/2-inch thick round. Cut dough into 12 even wedges. Place the wedges onto the prepeared baking sheet about 2-inches apart.

Bake for about 12-15 minutes or until the the bottoms are browned.

Drizzle the top of each warm scone with glaze if desired or when the scones are cooled dust lightly with confectioners sugar.

from kittencal @ recipezaar.com

Hamburgers

2009-09-28T16:01:00.000-07:00

It had been awhile since I made homemade burgers so I decided to give them another whirl for some friends who were over for a BBQ this weekend. So glad I did. They were gooood!

2 lbs ground beef
1 egg, slightly beaten
1/2 (1 ounce) envelope dry onion soup mix
2 tablespoons fresh minced garlic (or use 1 teaspoon garlic powder)
1/4 cup dry breadcrumbs (or crushed soda cracker crumbs, more if needed) (optional)
1 tablespoon Worcestershire sauce
1 teaspoon fresh ground black pepper
1 pinch cayenne pepper (optional)

In a bowl crumble the ground beef with clean hands. Add in the dry soup mix, egg, garlic, breadcrumbs or crushed soda cracker crumbs, Worcestershire sauce and black pepper.

Using clean hands mix until combined, add in more breadcrumbs or cracker crumbs if needed to just hold the mixture together (do not overwork the meat or it will be tough). Divide the ground beef into 6 equal patties (or make 8 small patties).

Using your large finger or the back of a small spoon make a shallow dent into the center of each patty (about 1-inch wide). Place the patties onto a large plate or a small cookie sheet; cover with plastic wrap and refrigerate for a minimum of 6 hours or up to 24 hours to blend flavors.

Grill or pan fry the burgers as desired until cooked through.

* from Kittencal @ recipezaar.com

Spiced Toffee Chippers

2009-09-21T08:28:00.000-07:00

I took these to Bible study and all the Sister-Wives went ga-ga for them! Enjoy!

Topping:

1/2 cup dark brown sugar

1/4 tsp ground ginger

1/4 tsp cinnamon

Cookie Dough:

1 cup Crisco*

1 cup dark brown sugar

1 egg

1 tsp vanilla

2 cups flour

1 tsp baking soda

1 tsp cinnamon

1 tsp ground ginger

1/4 tsp nutmeg

1 pkg Skor bits (SCORE indeed!!)(Get it?!)

Method:

Preheat oven to 350 degrees.

Topping: combine ingredients in a shallow dish and set aside.

Cookies: Beat shortening and brown sugar until well combined. Add egg and vanilla. Beat well. Add next 5 ingredients, mixing until incorporated. Mix in toffee bits. Roll dough into 1" balls, don't flatten. Roll in topping. Place on baking sheet about two inches apart (they flatten as they bake). Bake for 12-14 minutes.

*I followed the recipe and used Crisco, but I think it would be even better with butter. Just so you know.

Southern Buttermilk Biscuits

2009-08-18T15:14:00.000-07:00

These were honest to goodness start to finish 15 minutes. I only baked them for 8-9 minutes in my convection oven and they were done perfectly.

2 cups unbleached all-purpose flour plus more for dusting
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon kosher salt or salt
6 tablespoons unsalted butter, very cold
3/4 cup buttermilk

Preheat your oven to 450°F.

Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles course meal. If using a food processor, just pulse a few times until this consistency is achieved. Add the buttermilk and mix JUST until combined. If it appears on the dry side, add a bit more buttermilk.

Turn the dough out onto a floured board. Gently, gently PAT (do not roll with a rolling pin) the dough out until it's about 1/2" thick. Use a round cutter to cut into rounds.

You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other. If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.

Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom. Do not overbake.

Yields 10 biscuits

** from P4 @ recipezaar.com

Lasagne

2009-06-23T14:14:00.000-07:00

For Mom. From the Pillsbury Family Cookbook.

8 oz. lasagne noodles
1/2 lb. ground beef
1/4 c. chopped onion
6 oz. can tomato paste
8 oz. can tomato sauce
1/2 c. canned mushroom, drained
1 clove garlic, crushed
1 tsp. dried basil
1 tsp. dried parsley
1/2 tsp. oregano
1/4 tsp. pepper
1 1/2 c. water (I do not use this)
2 c. creamed cottage cheese
1 c. chopped raw spinach
1/4 c. diced salami (I do not use this)
1 egg
1 c. shredded mozza cheese

Cook lasagne noodles are directed on pakage. Brown beef with onion in skillet. Add tomato paste and sauce, mushrooms, garlic, basil, parsley, 1/2 tsp. salt, oregano, 1/8 tsp. pepper and water. Simmer 1 hour. (I don't usually do that either). Combine cottage cheese, spinach, salami, egg, 1/2 tsp. salt and 1/8 tsp. pepper. In 12x8" baking dish alternate layers of 2 thicknesses of noodles, cottage cheese mixture, meat mixture and mozza cheese, ending with cheese. Bake at 350 for 30 minutes. Remove from oven and let stand 15 minutes before serving.

Barbeque Chicken

2009-06-16T12:57:00.000-07:00

This is A-(voice raises an octave)-MAZING! I love to dip it, dip it.

3 cloves garlic, minced
2 teaspoons butter
1 c. ketchup
1/4 c packed brown sugar
1/4 c. chili sauce (see substitutions below)
2 T. worcestershire sauce
1/2 t. celery seed
1 T. prepared mustard
1/2 t. salt
2 dashes hot pepper sauce
8 large chicken breast halves, bone -in ( I just use regular boneless skinless chicken breasts and drastically reduce the cook time. Maybe 20 minutes total.)

In a saucepan, saute the garlic in butter until tender. Add the next 8 ingredients. Bring to a boil stirring constantly. Remove from the heat and set aside. Set a small bowl aside for dipping! Grill the chicken, covered over medium heat for 30 minutes, turning occasionally. Baste with sauce. Grill 15 minutes longer or until juices run clear. Continue basting and truning during the last 15 minutes of cooking.

(With regular chicken breasts, I just turn and baste over and over again for a total of about 15-20 minutes or until done.)

Serve with any extra sauce you set aside for dipping.

SUB FOR CHILI SAUCE: Note that this is for 1 cup of chili sauce and this recipe only calls for 1/4 c.

1 c. tomato sauce + 1/4 c. brown sugar+ 2 T. vinegar + 1/4 t. cinammon + dash of ground cloves + dash of ground all spice = 1 c. chili sauce.

Ginger Broccoli

2009-06-02T18:33:00.000-07:00

1 1/2 lbs broccoli, florets and stems sliced into diagonal pieces
1 1/2 tablespoons dark sesame oil
3 tablespoons soy sauce
1 tablespoon ground ginger
2 teaspoons brown sugar
4 tablespoons water

Saute the broccoli over medium heat in sesame oil for 8 minutes.

While broccoli is cooking, stir together the soy sauce, ginger, and sugar, stirring until sugar dissolves. Add the soy mixture to the broccoli along with the water, cover and simmer for 2 minutes more.

Serve at once.

Lemon Chicken

2009-06-02T18:28:00.001-07:00

This tastes just like the lemon chicken you get from chinese take out. Just a bit healthier! Tasty! I've been making more chinese dishes lately to get the taste without the gross greasy feeling afterwards. Try serving it with fried rice and ginger broccoli.

6 boneless skinless chicken breasts
2 tablespoons soya sauce
1/4 cup cornstarch
1/2 teaspoon baking powder
2 eggs
2 cups oil
1/2 cup white sugar
2 tablespoons cornstarch
2 tablespoons lemon juice
1 1/2 cups chicken broth
2 lemons

Preheat oven to 325.

Cut each chicken breast into 3 pieces then marinate them in the soya sauce. (I sliced mine into about 6 slices) Whisk the 1/4 c. cornstarch and baking powder together, then beat in the eggs. Chill in refrigerator while you make the sauce.

In a separate bowl, whisk together the sugar and 2 tablespoons cornstarch. Stir in the lemon juice and chicken broth, then set aside.

Dip the chicken pieces into the chilled batter, then fry in hot oil in a frying pan until brown.

Spray a 9x13 glass pan with cooking spray, then lay the chicken in it.

Using the same frying pan, add 2 tablespoons oil. Slice one of the lemons, and stir fry until they start to brown. Stir in the remaining sauce mixture, continue stirring until the sauce has thickend. Pour over the chicken.

Slice the remaining lemon, and layer over the chicken. 2Bake for 30-40 min's until the chicken is done.

* from Chef Dee at recipezaar.com

Soft Pretzels

2009-04-02T07:32:00.000-07:00

1 1/2 cups water, warm (110 degrees)
1 1/2 tablespoons sugar
2 teaspoons kosher salt
1 (1/4 ounce) package active dry yeast
4 1/2 cups flour
1/2 cup butter, melted
1 gallon water
1/3 cup baking soda
2 egg yolks, beaten with
2 tablespoons water
kosher salt (or Pretzel Salt)

Combine water, sugar, and the 2 tsp Kosher salt in a medium bowl. Sprinkle the yeast on top. Let it sit for 3 minutes.

Add the flour and butter and mix with dough hooks (stand mixer) on medium speed and knead until the doug is smooth and pulls away from the sides. Continue kneading for about 4 minutes.

Remove dough from bowl, and place into another bowl that has been sprayed with non-stick cooking spray. Cover with a damp (wrung out tight) kitchen towel and sit on top of fridge for 1 hour.

Preheat oven to 450°F Bring the gallon of water and the baking soda to a boil in wide-mouthed pan (roaster type works best).

Meanwhile, turn dough out onto a lightly oiled work surface and divide into 8 sections. Roll each section out to 2' ropes, shape into pretzel shape. Place the pretzels into the boiling water. 2 or 3 at a time for about 10-15 seconds each. Remove using a large spatula onto a baking sheet that has been sprayed with non-stick cooking spray.

Brush each pretzel with the egg yolk mixture and sprinkle with Kosher salt (or sea salt or pretzel salt) and bake 15 minutes.

Delicious!

From 2blue @ recipezaar.com

Homemade Oreo Cookies

2009-03-05T18:07:00.001-08:00

Amanda's recipe. I made them for the first time today and they were delish. I modified a few things, as noted below.

Dough:
2 chocolate cake mixes (any kind works…devil’s food, chocolate fudge, etc.)
4 eggs
2/3 cup oil

Frosting:
4 oz. cream cheese (half of a block)
2 cups icing sugar
1/2 tsp. milk
1 tbsp vanilla

Instructions:Blend dough ingredients until mixed. Roll a bit of dough into a ball, about the size of a small walnut. Bake at least one inch apart; the cookies flatten as they bake. Bake at 325 degrees for 8-10 minutes. Allow to cool. While cookies are baking, make the frosting. (An electic mixer is best for making the frosting.) Take two cookies and slather a bunch of frosting on one, then smoosh the other on top. Oh, the gooey goodness.

NOTES: While I'm sure they are delicious as is, I modified a bit because I was craving some peppermint. :) I added a tsp. of peppermint extract, some green food coloring and I actually threw in the whole 8 oz. bar of cream cheese. Why? The better question is why not?

Spaghetti Sauce

2009-02-16T19:00:00.001-08:00

A delicious recipe created by me. :)

1 lb. ground beef
2 cloves of garlic, minced
1 onion, chopped
1 red pepper, minced
1 -6 oz. can tomato paste
1 - 8 oz. can tomato sauce
1- 14 oz. can stewed or diced tomatoes, with juice
1 T. italian spices
1 tsp. oregano
1/2 tbsp. worchestershire
1 tbsp. brown sugar
1 tsp. salt
1/4 c. red wine

Brown beef. When browned, drain fat and then add garlic, onion and red pepper. Cook until soft, 3-5 minutes. Add in tomato paste, sauce and diced tomatoes with their juices. Mix well. Add in spices, worchestershire, brown sugar and salt. Add 1/4 c. of red wine. Stir until well combined. Simmer for 30-40 minutes. Serve over your favorite pasta.

Oh My Apple Pie

2008-11-11T17:42:00.000-08:00

Abby and I made this today and had it for dessert after supper. It was sooo good and worth the extra effort.

The Crust (my Great-Grandma's recipe):

Yields: 6 single or 3 double pie crusts

5 c. four

1 t. baking powder

1 t. salt

1 tbsp. brown sugar

1 lb lard

1 egg, slightly beaten

1 tbsp. vinegar

water to make 3/4 c.

Mix flour, powder, salt and sugar. Cut in lard until it is oatmeal consistency. Beat egg

in measuring cup, add vinegar and water to make 3/4 c. total. Add slowly and only as much as needed to make dough cling together. (I actually needed more water than this.)

Handle gently. Don't kneat it. Divide in to 6 disks. Chill for 1 hr. before rolling if dough is too soft to handle.

Bake portions you are using for 10 mins. at 450 before adding filling.

Apple Pie Filling

3/4 c. sugar

1/4 t. salt

6 c. diced apples

1/2 t. cinnamon

2 tbsp. flour

2 tbsp. melted butter

Combine all ingredients. Pour into pie shell. Bake at 375 for 45 mins.

Chicken Scaloppine w/ Lemon Glaze

2008-10-01T09:30:00.000-07:00

4 boneless skinless chicken breasts (pounded to about 1/3-inch thickness)
2 tablespoons Dijon mustard
2 eggs
1 cup dry breadcrumbs
1/4 teaspoon poultry seasoning (or to taste)
1/2 teaspoon garlic powder
1/4-1/2 teaspoon seasoning salt
1-2 tablespoon olive oil (for frying)

LEMON GLAZE
1/4 cup chicken broth
2 tablespoons fresh lemon juice
1/4 teaspoon salt (can use more to taste)
4-5 thin lemon slices
fresh parsley, chopped (to taste)

In a small bowl or shallow dish whisk together mustard and eggs; set aside.

Combine the dry bread crumbs with poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper. Dip the breasts firstly in egg/mustard mixture (shake off any excess egg) then coat well with the crumb mixture, pressing downs with hands to adhear the crumbs to the breast.

Heat the olive oil in a skillet over medium heat. Add in the chicken and cook for about 5 minutes on each side, or until it is no longer pink inside; remove and transfer to a plate to keep warm.

For the glaze; in the same skillet add in the broth, lemon juice and 1/4 teaspoon salt (or to taste, if using capers add in now) bring to a boil scraping any brown bits from the pan.

Add in lemon slices and parsley; mix to combine for about 1 minute. Spoon the glaze/sauce over chicken.

MODIFICATIONS: While absolutely delicious, I did find this a bit too salty. I think I'd leave the salt out next time. I used about 2 tbsp. of capers as well.

From kittencal @ recipezaar.com

Smartie Cheesecake Squares

2008-09-29T15:05:00.000-07:00

These are delicious in a really bad way. You know when you are eating something and can feel yourself getting fat? That's these. Worth it? Heck yes!

1/3 cup margarine ( I used butter)
1/3 cup sugar, brown packed
1 cup flour
1/2 cup walnuts, chopped (I used pecans)
1 (8 ounce) package cream cheese, softened
1/4 cup sugar, granulated
1 teaspoon vanilla extract
1 egg
3/4 cup smarties candies or M&Ms plain chocolate candy(I ran out so used 1/2 smarties and 1/2 chocolate chips)

Preheat oven to 350 degrees.

Beat margarine and brown sugar till light and fluffy. Add flour and walnuts; mix well. Reserve 1/2 cup crumb mixture; press remaining crumb mixture into bottom of 8" sqaure pan. Bake at 350 degrees for 10 minutes.

Combine cream cheese (nuke for 15 seconds to soften), granulated sugar and vanilla; mixing at medium speed and electric mixer till well blended. Add egg; mix well.

Layer 1/2 cup Smarties or M&Ms over crust; top with cream cheese mixture. Combine remaining candy, chopped and reserve crumb mixture; mix well. Sprinkle crumb mixture over cream cheese mixture.

Bake at 350 degrees, 20 minutes. Let cool.

From: dancer @ recipezaar.com

Middle Eastern Supper Salad

2008-08-01T12:52:00.001-07:00

SALAD
1 pita, split in half
Vegetable oil
1 tsp. cumin
1 red pepper
1 c. marinated artichoke hearts, drained
3 ripe plum tomatoes
1/4 c. pitted kalamata olives
1/4 c. fresh chopped basil
3/4 c. feta cheese

DRESSING
1/2 lemon
2 tbsp. olive oil
1 garlic clove, minced

Lightly brush both sides of pita with vegetable oil and sprinkled with 1/2 tsp. cumin. Crisp in a toaster over or preheated 450 oven, 2-4 mins. Meanwhile, slice pepper into bize-size pieces. Slice artichokes into quarters and coarsely chop plum tomatoes. Place all in a large bowl. Slice olives in half. add almon with basil and feta. Tear pitas into bize-size pieces and add.

Squeeze about 1 tbsp. lemon juice into a small bowl. Whisk in oil and garlic until evenly distributed. Drizzle over salad and toss. Taste and add more lemon and cumin if needed.

*** MODIFICATIONS: I added about 1/3 c. chopped red onion and 1/4 c. chopped pepperoncinis.

* Chatelaine, August 2008

Maple Peach Sauce

2008-07-23T12:42:00.000-07:00

I made this today served over buttermilk pancakes. Delicious. We all loved it. I think it would be especially good in the winter because it adds such warmth to the meal, if you could get your hands on some fresh, ripe peaches year round.

4 ripe peaches, peeled
2 tbsp. butter
1/2 c. maple syrup
2 tbsp. orange juice OR a squeeze of lemon juice
1 tsp. ground ginger (optional)

Slice peaches in half and discard pits. Then slice into thin wedges. Melt butter in a large frying pan set over med-high heat. Add peaches. Stir just until they start to soften, 2-4 mins.

Then add maple syrup, orange juice and ginger. Bring to a boil, stirring occasionally. Cook until peaches are soft a you like, from 2-4 mins.

Serve warm or refridgerate, covered, up to 3 days.

Great warm or at room temp over pancakes, ice cream or yogurt.

Fried Rice

2008-06-19T14:22:00.001-07:00

I served this the other night with vegetable spring rolls and ginger broccoli. It was so tasty and easy!

1 tbsp. butter
2 eggs, beaten
1 tablespoon butter
1/4 cup chopped green onion
2 cups rice, prepared and cooled
1/2 c. mushrooms
1/8 c. soy sauce
1/2 cup cooked peas

Melt 1 tablespoon butter in skillet or wok. Scramble eggs in butter, breaking up the cooked eggs into small pieces. Set aside.

Melt 1 tablespoon butter in skillet or wok. Saute green onion & mushrooms in butter for 3 minutes. Stir in soy sauce until color of rice is uniform. Stir in peas.

Heat only until warm.

Wild Mushroom Stroganoff

2008-06-10T18:15:00.000-07:00

2 tablespoons butter, and
2 tablespoons butter
1 large shallot, minced
3 cups portabella mushroom or cremini mushroom, cubed
1 1/2 cups vegetable broth
1/4 cup white wine
1 teaspoon fresh thyme, chopped
3 tablespoons flour
1/4 cup heavy cream
1/4 cup parmesan cheese, grated
1/4 cup fresh parsley, chopped
salt and pepper

Melt the first amount of butter over medium heat and add the shallot, cook until tender. Add the mushrooms to the pot and cook until tender. Add the broth, wine, and salt and pepper if desired. Bring to a boil and then turn down heat and simmer for about ten minutes.

While the sauce is simmering, in a separate pot melt the second amount of butter over medium heat. Stir the flour into the butter until absorbed to make a roux. Pour the mushroom mixture into the roux and bring to a boil, turn down the heat and stir until thickened.

Stir in the heavy cream and parmesan cheese, and parsley.

* From Cook Therefore I Am @ recipezaar.com

Szechuan Noodles

2008-05-30T12:47:00.000-07:00

A little something different. Quick and easy!

3 tbsp. soy sauce
2 tsp. vinegar
few drops Tabasco sauce
2 garlic cloves, crushed
1 tbsp. grated ginger
3 tbsp. crunch peanut butter
1 tbsp. sesame oil
1/2 c. vegetable stock
3 tbsp. sunflower oil
6 oz. bean sprouts
6 oz. snap peas, cut on the diagonal
8 oz. of noodles (I use fresh chow mein or something like that)
1/4. finely chopped peanuts

Combine the soy sauce, vinegar, Tabasco, garlic, ginger, peanut butter, sesame oil and stock. Stir together and set aside.

Cook noodles according to package directions.

Heat the sunflower oil in a large pan. Add the bean sprouts and snap peas. Stir fry a few minutes until hot and just cooked, but still slightly crisp. Mix the vegetables into the hot drained noodles. Pour the cold sauce over the top and toss thoroughly. Top with a sprinkle of the chopped peanuts. Serve immediately.

* adapted from recipe from Veggie Heaven.

Crispy Salmon Cakes with Lemon Caper Mayo

2008-05-23T08:31:00.000-07:00

Flavored Mayonnaise:

6 tablespoons fat-free mayonnaise
2 teaspoons caper
1/2 teaspoon grated fresh lemon rind
1/2 teaspoon lemon juice
1/4 teaspoon fresh ground black pepper
1/8 teaspoon crushed red pepper flakes

Salmon Cakes
1 tablespoon vegetable oil, divided
1/4 cup finely chopped onion
1/4 cup finely chopped celery
3/4 cup crushed saltine crackers (about 20)
1 tablespoon Dijon mustard
1/4 teaspoon fresh ground black pepper
2 (7 1/2 ounce) cans canned salmon, drained (skinless, boneless)
1 large egg, lightly beaten
2 tablespoons mayonnaise
1/2 teaspoon lemon juice
1/2 teaspoon worcestershire sauce
2-3 dashes Tabasco sauce

Directions
Mayonnaise:

Combine first 6 ingredients in a small bowl; cover and chill.

Salmon Cakes:.

Heat 1 teaspoon oil in medium nonstick skillet over medium heat; add onion and celery and saute 4 minutes, or until tender.

Combine onion mixture with 1/2 cup crackers, mustard, 1/4 teaspoon black pepper, salmon, egg, mayonnaise, lemon juice, worcestershire sauce and Tabasco in a medium bowl; divide into 4 equal portions, shaping each into a 1/2-inch thick patty.

Coat each patty with 1 tablespoon crackers; cover and chill 20 minutes.

Heat 2 teaspoons oil in a large non-stick skillet over medium heat until hot; add patties and cook 5 minutes on each side or until lightly browned.

Serve salmon cakes with flavored mayonnaise.

Notes: I actually followed this recipe pretty closely. I used bread crumbs instead of saltines and used fresh salmon filets.

* from GaylaJ on recipezaar.com

Shrimp Curry with Snow Peas

2008-03-31T07:08:00.000-07:00

From Moosewood. Another gooder. Easy too.

1 lb. shrimp
1 large onion
1 tbsp. veg oil
2 tbsp. curry powder
5 oz. (approx 2 c.) of snow peas, cut in 1/2
3 tomatoes chopped
1-14 oz. can coconut milk
1/2 tsp. salt
2 tbsp. lemon or lime juice
1 tbsp. basil

In saucepan on med-high heat, saute the onion in oil for 5 mins, until softened. Add shrimp and curry powder and cook 1-2 mins, stirring to prevent sticking. Add snow peas and tomaotes. Cook a couple minutes. Pour in coconut milk, salt, lemon or lime juice and bring to a simmer. Stir in basil and S & P to taste. Serve hot.

South of the Border Omelette

2008-03-28T11:29:00.000-07:00

From April 2008, Chatelaine. Something a little different and delicious. This is for one omelette:

1/2 ripe avocado, chopped
1 plum tomato, chopped
1/2 small jalepeno, seeded and finely chopped
3 eggs
Pinch of salt
2 tsp. butter
1/2 c. grated cheese of choice
1 - 2 tbsp. sour cream (optional)

Prepare avocado, tomato & jalepeno. In a bowl, whisk eggs with 1 tbsp. water and salt. Melt butter in a medium size non-stick frying pan set over medium heat. Swirl to coat bottom and base of sides. Add egg mixture but don't stir. When the edges are set, after about 1 min., use a wide spatula to pull edges of eggs toward the centre and tilt pan so liquid egg mixture runs underneath. Slowly repeat until eggs are set, about 2-3 mins. more. Scatter avocado, tomato and jalepeno over one side. Sprinkle with cheese. Fold otehr side overtop. Slide onto a diner plate. Dollop sour cream on top, if desired.

Italian Stuffed Portabellos

2008-03-28T09:01:00.000-07:00

From the Moosewood collecti on again. I made quite a few changes to this one because of what I had on hand. I can't vouch for the original recipe but with the changes I made these were fantastic. Another favorite.

4 large portabello mushrooms
3 tbsp. olive oil
1 c. minced onion
3 garlic cloves, minced
2/3 c. minced red peppers (I didn't have any)
3 T. fresh basil (I used 3 tsp. dried basil)
2/3 c. ricotta cheese (I used feta)
1 c. grated mozzarella
1/4 c. grated parmesan
1/4 tsp. salt
2 tbsp. bread crumbs

Preheat oven to 400. Lightly oil a baking dish.

Carefully brush or wipe any soil from mushrooms. Twist off the stems and discard. Rinse the mushrooms and pat dry with towel.

In skillet, warm 2 tbsp. oil and saute onion for 5 mins., until soft. Add garlic and peppers and saute 5 more mins. Remove from heat and set aside.

In a bow, mix together basil, ricotta, mozza and parm, salt and breadcrumbs. Brush portabellos with remaining oil and place them in baking dish. Mound cheese mixture in each.

Bake 20-20 mins. Serve hot.

Holy Moly Hummus

2008-03-28T08:59:00.001-07:00

From How It All Vegan. Best hummus I've ever had, for sure.

1 small onion, chopped
5 cloves minced garlic
splash of olive oil
2 1/2 c. chickpeas
3/4 c. tahini
1 1/2 tbsp. soy sauce
1/2 c. lemon juice
1/4 c. fresh parsley, chopped
1/4 c. jalepeno, chopped
1 tsp. cumin
1/4 tsp. cayenne
1 tsp. salt

Saute onion and garlic in oil until translucent. Add all ingredients to food processor. Blend until desired consistency. Makes 2 cups.

Note: I didn't have a jalepeno on hand so didn't add that. It was plenty spicy without.

Spicy Black Bean Burgers

2008-03-28T08:55:00.001-07:00

I was exhausted the other night so Jordan made dinner. This is what he made and it was amazingly good! From the cookbook How It All Vegan

1/2 c. flour
1 small onion, diced
2 cloves garlic, minced
1/2 t. oregano
1 small jalepeno, minced
1 tbsp. olive oil
1/2 med. red pepper, diced
2 c. black beans
1/2 c. corn niblets
1/2 c. bread crumbs
1/4 tsp. cumin
1/2 tsp. salt
2 tsp. chili powder

Set aside flour for coatin.

In medium saucepan saute onion, garlic, oregano and hot pepper until onions re translucent. Add peppers and saute another 2 mins. Set aside.

In large bowl mash black beans. Stir in veg, including corn, bread crumbs, cumin, salt, and chili power. Mix well. Divide into 6 patties. Coat patties in flour. Cook on lightly oilet frying pan on med-high heat for 5-10 mins or until browned on both sides and warmed through.

Definitely one of my favorite vegetarian recipes so far! Great on a whole wheat bun with tomatoes, lettuce and a bit of guacamole. Yum.

Creamy Lemon Pasta

2008-02-26T16:49:00.001-08:00

If you never try any of the recipes I post - TRY THIS ONE! Holy crap- it was fantastic. Again- from Moosewood Restaurant: Simple Suppers cookbook. Not for anyone counting calories, mind you.

1 lemon
1/4 c. unsalted butter
1 c. heavy cream
1 lb. fresh fettuccine or dried spaghettini
1 c. grated parmesan cheese
salt and pepper

Bring a large covered pot of salted water to a boil. Meanwhile, grate the lemon peel (about 2 tsp. of zest) and squeeze the lemon (about 3 tbsp. of juice).

In a small skillet or saucepan on low heat, melt the butter. Stir in the cream and heat gently. Stir in the lemon juice and zest. Turn off the heat.

When the water boils, cook the pasta until al dente. Set aside a cup of the hot pasta-cooking water and drain the pasta.

Place the hot drained pasta in a large serving bowl, add the lemon cream sauce and toss. Add some or all ovf the reserved hot water if more liquid is needed. Toss in the grated parmesan. Season to taste with salt and pepper.

I served it with a salad on the side since there were no veggies in this dish. I think it would taste great with bay scallops or shrimp tossed in as well.

Enjoy!

NOTE: I added extra lemon. Maybe 2 extra tbsp. just for some extra zing.

Broccolini Cheddar Melt

2008-02-26T16:39:00.000-08:00

A tasty, healthy lunch. From my new favorite cookbook: Moosewood Restaurant: Simple Suppers. We had it today and really enjoyed it.

1 bunch broccolini (10 - 12 stems) or 1 large broccoli crown

3 garlic cloves, minced

2 tsp. olive oil

salt and pepper

2 slices whole wheat or multigrain bread

3 oz. cheddar cheese

Dijon or yellow mustard

Rinse the broccolini and chop it into 1/2" long pieces. In a skillet on medium -high heat, cook the broccolini and the garlic in the oil for 4 to 5 minutes, until the broccolini is bright green and just tender. Sprinkle with salt and pepper. Add about 1/4 c. of water to the pan and steam the broccolini until the water has evaportaed. Remove from the heat.

While the broccolini cooks, toast the bread. Grate the cheese or cut it into thing slices. Spread mustard on the toast and place on the broiler pan.

Top each peice of toast with cooked broccolini and then cheese. Broil until the cheese is melted and bubbling, 3 to 5 minutes. Serve hot, open faced.

The Best Cookies Jordan Has Ever Had

2008-01-26T18:31:00.001-08:00

He can't stop ranting and raving about these. He practically devoured the whole batch before I had them off the pan. Note the modifications I made at the bottom of the page.

Oatmeal Raisin Cookies

Whisk together and set aside:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt

Cream wet ingredients:
1 cup unsalted butter, softened
1 cup sugar
1 cup dark brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla

Then stir in:
3 cups oats (not instant)
1 1/2 cups raisins

Preheat oven to 350°.

Whisk dry ingredients; set aside. Combine wet ingredients with a hand mixer on low. To cream, increase speed to high and beat until fluffy and the color lightens. Stir the flour mixture into the creamed mixture until no flour is visible. Now add the oats and raisins; stir to incorporate.
Drop 2-inches apart onto baking sheet sprayed with nonstick spray.

Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.

from Bev at www.recipezaar.com

My modifications that made them ultra delicious:

Decrease white sugar to 1/2 cup.
Decrease raisins to 1 cup.
Add 1/2 cup chocolate chips.

YUM!

Mexican Lasgna

2008-01-21T17:44:00.001-08:00

Hardly like lasagna except for it does have layers. It's delish! From Rachael Ray. A tasty 30 minute meal.

3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen or canned corn kernels
Salt
8 (8 inch) spinach flour tortillas
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. I find it best if you start with a tortilla on the bottom. Helps it stay together a little better.

Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

Healthy Honey Oatmeal Cookies

2008-01-09T13:15:00.000-08:00

3 tablespoons butter, room temperature
1/2 cup brown sugar
1/4 cup honey
1 egg
1 tablespoon water
1/2 cup whole wheat flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups rolled oats
chopped dates (optional) or figs (optional) or raisins (optional) or currants (optional) or chocolate chips (optional) or chopped nuts, etc (optional)

Preheat oven to 350 degrees F. Spray a cookie sheet with nonstick cooking spray.

Using a mixer with the paddle attachment, mix together the butter, brown sugar, honey, egg and water thoroughly.

Sift together the dry ingredients then stir in the oats. Add the dry ingredients to the wet and mix. Add any additional ingredients you've chosen.

Drop by heaping teaspoonfuls onto the cookie sheet. Bake 12 to 15 minutes. Cool on a wire rack.

Angel Hair Pasta with Chorizo & Mushroom

2008-01-04T17:41:00.001-08:00

A little something to spice up the menu!

2 tablespoons olive oil
6 green onions, chopped
2 cloves garlic, minced
1/2 lb button mushrooms, quartered
2 teaspoons paprika
1/2 teaspoon salt
1 pinch cayenne
3 medium tomatoes, peeled,seeded and chopped
1 large green bell pepper, diced
3 cups canned chicken broth
1/2 cup dry white wine
1/2 cup cream or half-and-half
3/4 lb spicy chorizo, cut into ½ inch thick rounds
1 lb angel hair pasta
minced fresh parsley

Preheat oven to 400 degrees F.

Heat oil in deep skillet over medium-high heat. Add onions and garlic and cook until tender, about 8 minutes. Add mushrooms and saute 4 minutes. Add paprika, salt and cayenne and stir until just fragrant, about 30 seconds. Add tomatoes and green pepper and saute 2 minutes.
Add broth, wine, cream and chorizo. Bring to simmer.

Break pasta in half and add to pan. Cook until pasta is tender, stirring occasionally, about 8 minutes.

Set pan in oven.

Bake until all liquid is absorbed and pasta is crusty, about 25 minutes.

Sprinkle with parsley and serve.

Holy Moly Homemade Pizza Sauce

2007-12-09T09:00:00.000-08:00

Holy Moly this was good! I had too much to use for one pizza so we used some to dip our homemade breadsticks in. YUM!

Jordan and I were bickering the night we had this pizza but it was good enough that Jordan broke the silence to say "This pizza is amazing!" to which I replied "I know." The bickering ended there. :)

1/2 c. chopped onion
2 tbsp. minced garlic
2 tbsp. oil
8 oz. tomato sauce
6 oz. tomato pase
1 tsp. salt
2 tsp. oregano
2 tsp. basil
1/8 tsp. pepper

Saute onion and garlic in skillet in oil until tender. Stir in remaining ingredients. Simmer 30 minutes, stirring occasionally.

We had this on a homemade basil parmesan crust topped with fresh thin tomato slices and cheddar, mozza and feta cheeses. DELISH!

Reduced Fat Alfredo Sauce

2007-12-06T14:04:00.000-08:00

When reading over this recipe I can guarantee you'll be thinking "That sounds pretty bland." I did. For some reason I decided to try it anyways. It was delish! The ingredients are things you'll always have on hand. So easy and so good!

1 c. milk
1 1/2 tbsp. butter
1 1/2 tbsp. flour
3 tbsp. parmesan cheese
1/2 tsp. garlic
1 dash pepper

Melt butter in saucepan over med heat. Gradually whisk in flour. This will create a yellow paste. Graudally add milk, whisking until no lump remain. Continue to whisk until hot (3-5 mins.) The longer you do this the thicker the sauce will be. Add parmesan slowly, whisking. Add crushed garlic and pepper. Cook for 2 minutes. Remove from heat.

Butter Chicken

2007-11-10T18:11:00.000-08:00

The best butter chicken you'll ever bite into. Seriously. It's delish! Very easy to make too. I made a few modifications to suit our tastes which are noted below.

1 ounce butter
1 onion, chopped
1 clove garlic, crushed
2 large boneless chicken breasts
1 teaspoon ginger
1 teaspoon chili powder
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon salt
3/4 cup fresh cream
1 tablespoon tomato paste
1/2 teaspoon garam masala

Saute onion and garlic in butter. Slice chicken breasts into bite sized pieces. Combine spices and salt and toss chicken pieces until well coated. Saute the chicken each side until golden brown.
Stir in the cream and tomato paste. Cover pan and simmer for about 10 minutes until cooked through. Sprinkle with garam masala.

MODIFICATIONS: I did 1/2 tsp. cinnamon and 1/2 tsp. cayenne to make it a little more fiery than sweet. The spice was perfect for our liking. We also wanted some extra sauce to dip our naan bread in so I did 1 c. of cream and 1 1/4 tablespoons of tomato paste.

Ginger Glazed Mahi Mahi

2007-10-17T15:16:00.000-07:00

3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste
1 tablespoon vegetable oil

In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.

Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.

Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

*allrecipes.com

Tilapia w/ Citrus Bagna Cauda

2007-08-16T18:32:00.000-07:00

This was fantastic! Had it tonight for dinner.

3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, plus
2 teaspoons extra-virgin olive oil
4 anchovy fillets, minced (optional)
2 teaspoons minced garlic
2 tablespoons orange juice
2 tablespoons thinly sliced fresh basil leaves
1 teaspoon lemon zest
1 teaspoon orange zest
6 (6 ounce) skinless tilapia fillets
salt & freshly ground black pepper

Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy medium saucepan over medium low heat just until the butter is melted, stirring frequently. Add the anchovies, if using, and stir until the anchovies dissolve, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Remove from the heat. Stir in the orange juice, basil, and lemon and orange zests. Season the sauce, to taste, with salt.

The bagna cauda sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm it before using.

Meanwhile, preheat oven to 200 degrees F.

Sprinkle the fish with salt and pepper and brush both sides of the fish with the remaining 2 teaspoons extra-virgin olive oil. Working in 2 batches, fry the fish until just opaque in center, about 3 minutes per side. Transfer fish to platter. Cover with foil and keep warm in the oven while cooking the second batch of fish. Drizzle the sauce over and around the fish and serve.

Enjoy!

from Sharon123 at Recipezaar.com

Thai Chicken Breasts

2007-08-03T17:27:00.001-07:00

We just had this for dinner tonight and it was MARVELLOUS! Jordan especially loved it.

2 1/2 tablespoons grated fresh gingerroot
2 tablespoons chopped garlic
1/8 teaspoon crushed red pepper flakes
4 boneless skinless chicken breasts, pounded thin
1/2 cup flour
salt and pepper, to season flour,to taste
2 tablespoons olive oil
4 tablespoons soy sauce
1/2 cup brown sugar
1/2 cup white wine vinegar
1 teaspoon fish sauce or anchovy paste (optional)
1 cup sugar snap peas

Combine the gingerrot, garlic and red pepper flakes in a cup and set aside.

Mix flour with salt and pepper to taste and dredge chicken pieces in this.

Heat the olive oil in a large skillet. Saute the chicken until browned on both sides and cooked through. Remove the chicken and put in a warm dish, set aside in low oven to keep warm.

Add the ginger-garlic mixture to the skillet and saute until lightly browned. Add the soy sauce, brown sugar, vinegar and fish sauce (if using). Bring the mixture to a boil. Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens.

Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve.

Trim and shred the sugar snap peas diagonally. Just prior to serving sprinkle the top of the chicken with the shredded snap peas.

* from MarieAlice at recipezaar.com

Delicious Steak Marinade

2007-07-07T12:11:00.000-07:00

1/2 cup balsamic vinegar
1/4 cup soy sauce
3 tablespoons minced garlic
2 tablespoons honey
2 tablespoons olive oil
2 teaspoons ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon liquid smoke flavoring
1 pinch cayenne pepper
2 (1/2 pound) rib-eye steaks

In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.

Place steaks in a shallow glass dish with the marinade and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days. (I marinaded mine for 9 hours it was fabulous!)

Preheat grill for medium-high to high heat.

Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.

* from Allrecipes.com

Fresh Baguette

2007-06-14T09:46:00.000-07:00

A really easy delicious baguette by s'kat from recipezaar.com.

1 (1/4 ounce) packet active dry yeast
1 teaspoon sugar
1 1/2 cups water (105 -115 F)
4-4 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons salt

In a large bowl sprinkle yeast and sugar over warm water and let stand until foamy, about 5 minutes.

With a wooden spoon stir in 2 cups flour until combined. Stir in salt and 2 cups of remaining flour until mixture forms a stiff dough. On a lightly floured surface knead dough with lightly floured hands 8 minutes, or until smooth and elastic, kneading in enough of remaining 1/2 cup flour to keep dough from sticking.

Transfer dough to a lightly oiled deep bowl, turning to coat with oil, and let rise, bowl covered with plastic wrap, until doubled in bulk, about 1 1/2 hours.

Preheat oven to 475-500°F (My oven does best with 475°, but it runs hot).

Punch down dough and form into a long slender loaf about 21 inches long and 3 inches wide. You can also form individual mini-loaves. Put loaf diagonally on a lightly greased large or 17 x 14-inch baking sheet and let rise, uncovered, about 30 minutes.

(Baguette may be made up to this point 4 hours ahead and chilled.) Make 3 or 4 diagonal slashes on loaf with a razor and lightly brush top with cool water.

Bake loaf in middle of oven 30 minutes, or until golden and sounds hollow when tapped, and transfer to a rack to cool.

Notes: For a chewy interior and perfect, crusty exterior, place a dutch oven filled with water in oven as it preheats for about an hour. The humid enviroment will ensure the texture comes out right. Baking stones don't hurt either. If you don't want to put water into the oven, you can use a spray mister to keep the enviroment moist as it cooks.

Crispy Tilapia

2007-06-12T17:41:00.000-07:00

3 lbs tilapia fillets, about 10
1/3 cup flour, for dusting fish
1 egg
1/2 cup buttermilk
1/2 cup flour
1/2 cup yellow cornmeal
salt
pepper
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons Old Bay Seasoning
canola oil, to cover bottom of large pan

Salt and pepper fish. Dust fillets with 1/3 cup of flour. Mix egg with buttermilk in one bowl.
Mix flour, corn meal, baking soda and baking powder, Old Bay in another bowl. Dip all floured fish into egg then flour mixture. Heat oil medium high in large pan. Fry, turning after 2 minutes on each side. Salt as soon as you take out of pan. Should be done in three batches.

* from Recipezaar

Roasted Broccoli w/ Lemon Garlic & Toasted Pine Nuts

2007-06-12T17:40:00.000-07:00

lb broccoli florets
2 tablespoons olive oil
salt & freshly ground black pepper
2 tablespoons unsalted butter
1 teaspoon garlic, minced
1/2 teaspoon lemon zest, grated
1-2 tablespoon fresh lemon juice
2 tablespoons pine nuts, toasted

Preheat oven to 500 degrees.

In a large bowl, toss the broccoli with the oil and salt and pepper to taste. Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender.

Meanwhile, in a small saucepan, melt the butter over medium heat. Add the garlic and lemon zest and heat, stirring, for about 1 minute. Let cool slightly and stir in the lemon juice.

Place the broccoli in a serving bowl, pour the lemon butter over it and toss to coat. Scatter the toasted pine nuts over the top.

A New Passion

2007-06-04T16:43:00.000-07:00

I think I may have unearthed a new passion today. I made bread from scratch. I'm usually a breadmaker kind of girl but I made it right from scratch today, kneading the dough, letting it rise on the counter, smelling it bake in the oven. I loved the entire process. Folding in the flour, kneading the dough until my arms ached, watching it's size double as it rose on the counter. Here are a few pictures at my first attempts at French baguettes. They taste just as good as they look.

Turkey & Balsamic Onion Quesadillas

2007-05-21T11:55:00.001-07:00

We had these for lunch today. AMAZINGLY good and easy. :)

Makes 4 Quesadillas

1 small red onion, thinly slicedd
1/4 c. balsamic vinegar
4 - 10 in. whole wheat tortillas
1 c. shredded sharp Cheddar cheese
8 slices of deli turkey, preferably smoked

Combne onion and vinegar in a bowl; let marinate for 5 minutes. Drain.

Place 2 tortillas in a large nonstick skillet over medium-high heat (they will overlap). Warm for about 45 seconds, then flip. Pull the tortillas up the edges of the pan so they are no longer overlapping. Working on one half of each tortilla, sprinkle 1/4th of the cheese, cover with 2 slices of turkey and top with 1/4th of the onion. Fold the tortillas in half, press gently with a spatula to flatten and cook until the cheese starts to melt, about 2 minutes. Flip and continue cooking until the second side is golden, about 1 - 2 minutes more. Transfer to a plate and cover with foil to keep warm. Make two more quesadillas with the remaining ingredients. Serve warm.

SO GOOD!

** from Healthy in a Hurry

Orzo A La Melanie

2007-05-21T11:02:00.000-07:00

I made this last night and it was tasty! I made a few changes to this recipe that I'll note at the end.

1 cup orzo pasta
2 teaspoons salt
1 tablespoon olive oil
1 red bell pepper, seeded,cored and diced
1 carrot, cut into thin strips
4 green onions, cleaned and chopped
1 tablespoon minced garlic
1 yellow squash, diced
1 zucchini, diced
1 tomato, diced
1/2 cup tomato sauce
1/2 cup chicken stock
3 tablespoons light cream
1/2 cup grated parmesan cheese
salt
freshly ground black pepper

Cook orzo with salt according to packet instructions.

Heat the oil in a large frying pan. Saute red pepper and carrot on a low heat for 10 minutes until softened. Increase heat to medium and add green onions and garlic and saute for 2 to 3 minutes. Add the squash, zucchini and tomatoe and cook for a couple of minutes more. Add the tomatoe sauce and stock. When the sauce comes to a simmer, turn heat to low and stir.

Stir in the drained orzo. Stir in the cream. Stir in parmesan cheese. Remove from heat. Add salt and pepper to taste.

Can be served immediately, or at room temperature.

*** I didn't have yellow squash so I added eggplant instead. So good. I also added a 1 tsp. oregano, 1 tsp. basil and 1-2 tsp. of crushed chilis to give it a fiery kick. I was out of green onions so I used a regular yellow onion, about 1/2 c. finely chopped. ***

* Melanie Singh, www.recipezaar.com

Chicken Greek-a-Tikka Salad with Parsley-Feta Pesto

2007-05-05T18:39:00.000-07:00

4 flat breads or pitas, any flavor or variety
1 cup plain yogurt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
1 tablespoon grill seasoning (recommended: McCormick Montreal Seasoning)
2 to 2 1/2 pounds white meat chicken, cubed into bite size pieces
1 heart romaine lettuce, chopped
2 vine ripe tomatoes, chopped
1/2 seedless cucumber, chopped
1/2 red onion, chopped
3 ribs celery, chopped
1/2 cup pitted kalamata olives
6 pepperoncini hot peppers, chopped
1 lemon, juiced
Extra-virgin olive oil, for drizzling
Salt and pepper

Parsley Feta Pesto:
1 cup flat-leaf parsley leaves
1/2 cup feta crumbles
1 clove garlic
1 teaspoon coarse black pepper
3 tablespoons chopped walnuts
1/4 cup extra-virgin olive oil

Preheat a grill pan to high heat. Heat a toaster oven or oven to 250 degrees F.

Wrap breads in foil and place in oven to warm.

Combine yogurt and next 4 ingredients. Coat chicken in mixture then thread meat onto metal skewers. Brush grill pan with oil and grill meat 5 to 6 minutes on each side.

Combine chopped lettuce, chopped veggies, olives and hot peppers on a large platter or in a serving bowl. Dress the salad very lightly in lemon juice and extra-virgin olive oil and salt and pepper.

Place all ingredients for pesto in the food processor except extra-virgin olive oil. Turn processor on and stream in extra-virgin olive oil.

Remove bread from oven and cut into wedges.

Place grilled meat on salad and top liberally with pesto. Place cut flat breads or pita wedges around the platter or serving bowl and serve.

* compliments of Rachael Ray

Grilled Chicken Ceasar Salads

2007-04-23T17:29:00.000-07:00

As we were eating dinner tonight Jordan said "This one has to go on your blog!" So here it is, dressing recipe courtesy of my Momma.

Ceasar Salad Dressing

3/4 c. olive oil
1/4 c. lemon juice
2 cloves of garlic, cut in half
1 tsp. dijon
1 tbsp. anchovy paste
S & P

Put olive oil in a bowl with 2 cloves of garlic. Let sit for half an hour. Remove 3 tbsp. of the oil and the garlic. Add lemon juice, dijon, anchovy paste and S & P.

With reserved oil, sautee bread crumbs for yummy homemade croutons.

Meanwhile, grill chicken breasts on the BBQ. We sprinkled ours with olive oil and creole seasoning before grilling. Cut into thin slices.

Toss dressing with bite sized pieces of romaine lettuce. Distribute to plates. Add croutons and chicken breasts. Sprinkle with parmesan cheese.

We served ours with a slice of homemade garlic bread and finished off the meal with a scoop of natural vanilla ice cream loaded with fresh mango chunks. Delish!

Apple Oatmeal Cookies

2007-03-27T14:21:00.000-07:00

I made these yesterday and they are delicious! Really soft and taste like apple crisp or something like that. YUM!

3/4 cup shortening
1 1/4 cups firmly packed brown sugar
1 large egg
1/4 cup milk
1 1/2 teaspoons vanilla
1 cup flour
1 1/4 teaspoons cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon nutmeg
3 cups quick oats (not instant or old fashioned)
1 cup peeled diced apples
3/4 cup raisins (optional)
3/4 cup coarsely chopped walnuts (optional)

Preheat oven to 375° and grease cookie sheet.
Combine shortening, sugar, egg, milk and vanilla in large bowl.
Beat at medium speed until well blended.
Combine flour, cinnamon, salt, soda and nutmeg in a small bowl and mix into creamed mixture at low speed until just blended.
Stir in oats, apples, raisins and nuts.
Drop rounded tablespoonfuls of dough about 2-inches apart onto prepared cookie sheets.
Bake for 13 minutes or until just set.
Cool for a minute or 2 on cookie sheets and then remove to a wire rack to cool completely.

** I didn't use the raisins or walnuts because I didn't have either. I think they'd be really good with the raisins though!**

Lemon Yogurt Cake (Barefoot Contessa)

2007-03-12T16:40:00.000-07:00

The perfect cake with which to welcome spring!

Ingredients:

1 ½ cups all-purpose flour

2 tsp baking powder

½ tsp salt

1 cup plain, whole-milk yogurt

1 1/3 cups sugar, divided

3 extra large eggs

2 tsp grated lemon zest (skin of 2 lemons)

½ tsp pure vanilla extract

½ cup vegetable oil

½ cup freshly squeezed lemon juice

(Glaze)

1 cup icing sugar

2 tbsp freshly squeezed lemon juice

Instructions:

Preheat the oven to 350 degrees. Grease an 8 ½” x 4 1/14” x 2 ½” loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining ½ cup of sugar in a small pan until the sugar dissolves and the mixture is clear.

When the cake is done, allow it cool in the pan for 10 minutes. Then carefully remove and place it on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the icing sugar and lemon juice and pour over the cake.

Stir Fry Extraordinaire

2007-03-10T18:28:00.000-08:00

We had this for din-din last night and Steve raved about it. It's really easy and quick!

Ingredients:

1 pkg whole wheat spaghettini

1/3 cup smooth peanut butter

3 tbsp each lime juice and soy sauce

2 tbsp brown sugar

2 tsp each minced garlic and gingerroot

1 tsp sesame oil

4 tbsp oil

6 eggs, beaten

1 lb mixed veggies (broccoli, carrots, cauliflower, snow peas, peppers, whatever you like)

3 tbsp fresh coriander (I didn't have this on hand but it tasted fine without it)

2 tbsp peanuts

Cook spaghetti, drain and reserve 1 cup of cooking water. Blend the water with peanut butter, lime juice, soy sauce, brown sugar, garlic, ginger and sesame oil in bowl. Set aside.

Meanwhile, heat 1 tbsp oil in skillet over medium heat. Pour the eggs into the pan and cook, covered for 7 minutes or until set. Slide the omelette onto a plate and let cool, then slice into ribbons.

Add remaining oil and veggies to skillet; stirfry for 5 minutes until tender. Stir in the peanut butter mixture and bring to a simmer. Add the cooked pasta and egg; toss until coated. Sprinkle with coriander and peanuts.

Makes 6 servings.

My New Favorite Chocolate Chip Cookies

2007-02-28T11:32:00.000-08:00

2/3 c. shortening
2/3 c. or margarine
1 c. sugar
1 c. brown sugar, packed
2 large eggs
2 tsp. vanilla
3 c. flour
1 tsp. baking soda
1 tsp. salt
1 (12 oz) package chocolate chips

Cream shortening, butter and sugars in a large mixing bowl; blend in eggs and vanilla.

Combine dry ingredients and add to butter mixtures. Mix until well blended. Stir in chocolate chips.

Drop by rounded teaspoon onto ungreased baking sheets. Bake at 375 for 7- 10 minutes or until golden brown.

Pasta Aioli

2007-02-28T11:26:00.000-08:00

A yummy new find.

1/2 lb. whole wheat spaghetti (Do try whole wheat. It is way tastier than the white pasta!)
2 tbsp. extra-virgin olive oil
8 cloves of garlic, thinly sliced
1/4 tsp. red pepper flakes
1 egg yolk
1/2 c. sundried tomatoes, softened in warm water for 5 mins and sliced thin
2 tbsp. chicken stock
1/4 c. grated parmesan cheese
1/2 tsp. kosher salt
1 tbsp. minced parsley

Prepare pasta according to packaged directions, cutting back 2 minutes on cooking time. Drain.

Meanwhile, in a large skilled, warm oil over medium -low heat. Add garlic and red pepper flakes. Saute until mixture begins to sizzle; remove from heat and set aside.

In a small bowl, whisk together egg yolk, tomatoes, chicken stock and parmesan cheese.

Return darined pasta to pot over medium-low heat. Add egg mixture and toss. Add garlic mixture and salt; toss again. Cook 2 minutes or until sauce thickend and starts to stick to pasta. Toss with parsley just before serving.

* from Natural Health magazine, Feb. 2007

Honey Ginger Grilled Salmon

2007-01-17T20:08:00.000-08:00

I don't usually like salmon all that much but this one was reallllly good. :)

1 tsp. ground ginger
1 tsp. garlic powder
1/3 c. soy sauce
1/3 c. orange juice
1/4 c. honey
1 green onion, chopped
1 1/2 lbs. salmon fillets

In a large plastic bag, combine the first six ingredients. Mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate 15 minutes or up to 30 minutes for stronger flavor. Turn bag occasionally.

Lightly grease grill rack. Preheat grill to medium heat. Removed salmon from marinade; reserve marinade. Grill 12 -15 minutes per inch of thickness or until fish flakes easily with a fork. Brush with reserved marinade up until the last 5 minutes of cooking time. Serve.

*** I did this differently since I wasn't about to grill in -30 weather. After the marinade I really lightly pan fried the fillets so it would have a nice golden brown look. Then I placed the salmon on a pan, covered with the reserved marinade and baked for 15 minutes at 350. DIVINE!

Almond Cauliflower

2007-01-14T10:35:00.000-08:00

A recipe I got from my mom last week. It's yummy and oh so easy. Thanks Momma!

1 head of cauliflower
1/3 c. Olive Oil
1/2 c. almonds, slivered or crushed
S & P

Wash and cut cauliflower into bite sized florets. Place in 9 x 13 baking dish. Sprinkle with olive oil evenly. Top with S & P to taste and sprinkle with almonds.

Bake at 350 for 20-25 minutes until tops of cauliflower are golden brown.

Really good. :)

French Onion Pork Chops

2007-01-14T10:26:00.000-08:00

4 bone -in pork chops ( I actually used 6 boneless)
2 strips bacon, chopped
2 tsbp. vegetable oil
1 tsp. herbs de Provence or dried thyme
1/4 tsp. each salt and pepper
1 tbsp. all -purpose flour
3/4 c. sodium-reduced chicken stock
1 tsp. white wine vinegar or cider vinegar
2 tsbp. chopped fresh parsley

Trim fat from pork chops; slash edges at 1/2 in. intervals to prevent curling. Set aside.

In large skilled, fry bacon over medium-high heat until crips, about 5 minutes. Transfter to paper towel to drain. Drain fat from pan. (Or skip all this mess like I do and buy Ready Crisp.)
Add half of the oil to pan; brown chops, in batches, about 10 minutes. Transfer to plate. Drain fat from pan.

Heat remaining oil in pan over medium heat. Add onions, herbes de Provence, salt and pepper; cover and cook, stirring occasionally, until onions are golden, about 10 minutes.

Sprinkle with flour; cook, stirring, for 1 minute. Add stock and bring to boil, stirring and scraping up brown bits.

Return back, chops and any juices to skillet, turning chops to coat. Cover, reduce heat and simmer until juices run clean when pork is pierced and just a hint of pink remains inside, about 10 minutes.

Stir in vinegar. Sprinkle with parsley. Serve.

* Note that if you are using the smaller, boneless pork chops as I did, the cooking times are a lot less- probably closer to 5 minutes each time it says 10.

* from Canadian Living magazine

Homemade Orange Julius

2006-12-21T17:50:00.000-08:00

I think these are better than what Orange Julius serves up. Jordan used to make these for my sisters when they were young so they thought he was pretty cool .;)

1/3 c. frozen orange juice concentrate
1/2 c. milk
1/4 c. water
1/2 doz. ice cubes
1/4 c. sugar
1/2 tsp. vanilla

Mix everything together in a blender until desired consistency is reached. Serve immediately.

Reeses Peanut Butter Bars

2006-12-21T17:47:00.000-08:00

My mother in law has made these since Jordan and I were pre-teens hanging out in his livingroom. They are so easy and delicious!

2 c. peanut butter, smooth or crunchy
3 c. icing sguar
1 c. melted margaine
3 c. of graham crumbs
12 oz. bag of chocolate chips

Mix first 4 ingredients together. Pat into large cookie sheet. Melt bag of chocolate chips and spread on top.

See ... easy as pie!

Banana Bread

2006-12-21T17:45:00.000-08:00

The best. A la Auntie Keri.

1/2 c. oil
1 c. sguar
2 egg whites
3 mashed bananas
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla

Beat oil & sugar. Mix in egg and banana. Add dry ingredients and vanilla. Mix well. Pour into greased loaf pan. bake 350 for 50 minutes.

Jordan's Favorite Brownies

2006-12-21T17:38:00.000-08:00

If I ever want to make Jordan's day, I bake these.

Brownies
1 c. margarine
1 c. cocoa
2 c. sugar
4 eggs
1 1/2 tsp. vanilla
1 1/3 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 c. nuts or granola - (Granola is way better)

Fudgy Frosting
3 tbsp. melted butter
1/4 c. cocoa
1/4 c. milk
1/2 tsp. vanilla
2 c. icing sugar

Melt 1 c. of margarine on the stove. Removed from heat. Stir in cocoa, sugar, eggs and vanilla. Add in flour, baking powder and salt. Stir in the nuts or granola. Pour into 13 x 9 pan.

Bake at 350 for 25-30 mins.

While brownies are baking, prepare the frosting. Combine the melted butter with cocoa. Blend in milk and vanilla. Add icing sugar and blend until smooth.

Frost once brownies have cooled.

Butter Tart Squares

2006-12-21T17:34:00.000-08:00

All the taste of butter tart with half the work. My kind of baking!

Base

2 1/4 c. flour
3 tbsp. icing sugar
3/4 c. margarine

Topping

3 eggs, beaten
2 c. brown sugar
1/2 c. melted butter
2 tbsp. vinegar
2 tsp. vanilla
1/2 tsp. lemon juice
1 1/2 c. raisins

For base, cut together all ingredients with pastry blender. Pat into 9 x 13 pan and bake for 15 minutes at 350.

Mix all topping ingredients together. Pour over base. Bake at 350 for an additional 20- 25 minutes.

Pulled Pork Sandwhiches (Slow Cooker)

2006-12-21T17:31:00.000-08:00

From my Momma. Perfect on a cold day.

Lean pork (I use tenderloin) cubed
7.5 oz. tomato paste
1/2 c. ketchup
1 c. chopped onion
1/3 c. vinegar
1/3 c. brown sugar
1 tsp. mustard
1 tsp. worchestershire
1 tsp. chili powser
1/4 tsp. salt
2 tsbp. fancy molasses
2/3 c. water
Buns

Combine all ingredients except buns in shlow cooker on low for 8-10 hours or high 4-5. With approximately one hour remaining, shred the pork with a fork.

Serve over warm, toasted buns. Open faced or as a sandwhich. Reeeeaally good.

Buttermilk Pancakes

2006-12-21T17:28:00.000-08:00

I make these almost every weekend. They are a favorite around here.

2 c. flour
1 tsp. salt
1 tsp. baking soda
2 c. buttermilk
3 eggs, separated
1/4 c. melted butter

Sift together flour, soda & salt in mixing bowl. Stir in buttermilk and well beaten egg yolks. Stir in butter; beat until smooth. Beat egg whites until stiff peaks form. (I never do this.) Fold into batter. Bake on hot, lightly greased griddle until edges dry. Turn to other side.

Yields: 16 -4" pancakes.

Almond Bark

2006-12-11T13:29:00.000-08:00

My favorite of all the Christmas baking. :) Not your typical Almond Bark. Really quick and easy.

Soda crackers, unsalted
1 c. butter
1 c. brown sugar
1 c. chocolate chips
1 c. slivered almonds

Boil butter and brown sugar for 5 minutes, stirring constantly.

Lay crackers on a cookie sheet. Pour mixure over crackers. Bake at 350 for 7 mins. Remove from oven and sprinkle chocolate chips. Spread until melted. Press 1 c. slivered almonds on top of chocolate chips. Freeze one hour and break into pieces. Voila!

Best Ever Potato Skins

2006-12-01T14:44:00.000-08:00

I made these for Jordan and I as a late night snack last night. They were the absolute best potato skins either of us had ever had the pleasure of biting into. SO GOOD!

4 large baking potatoes, baked
3 tablespoons vegetable oil
1 tablespoon grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 slices bacon, cooked and crumbled
2 cups shredded cheddar cheese (8 ounces)
1/2 cup sour cream, optional
4 green onions, sliced

Cut potatoes in half lengthwise; scoop out pulp and discard (or save for another use) leaving 1/4-inch shell. Place on a greased baking sheet.

Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper. Brush all over potato skins.

Bake at 475* for about 8 minutes and turn over. Bake for another 8 minutes or so and then turn right side up.

Sprinkle bacon and cheddar evenly inside of skins. Bake 2 minutes longer or until cheese is melted.

Top with sour cream and onions, if desired.

* by CrAzYcOoKeR222 from Recipezaar

Chicken Breast Lombardy

2006-11-16T17:11:00.000-08:00

I made this tonight. It was SO good. This recipe serves 8. Enjoy!

8 boneless skinless chicken breast halves
1/2 cup flour
1/2 cup butter
1 cup sliced mushrooms
1/2 cup marsala wine
1/3 cup chicken broth
1/2 cup fontina or mozzarella cheese
1/2 cup grated parmesan cheese

Place chicken between 2 sheets wax paper. Flatten to 1/4 inch thickness using a meat mallet or rolling pin. Dredge chicken lightly in flour.

Place 4 pieces at a time in 2 tbsp of melted butter in a large skillet. Cook over low heat 3 to 4 minutes on each side or until golden brown.

Place chicken in a lightly greased 13x9 inch baking pan, overlapping edges. Repeat procedure with remaining chicken, adding 2 tbsp. butter, reserve remaining drippings.

Saute mushrooms in the remaining 1/4 cup butter. Sprinkle evenly over chicken.

Stir wine & chicken broth into pan drippings in skillet. Simmer 10 minutes stirring occassionally. Spoon sauce evenly over chicken.

Bake 400 degrees for 10 minutes.

Combine cheeses, and sprinkle over chicken. Bake an additional 5 minutes.

Service with rice.

* From Recipezaar, Just Cher

Shrimp Fajitas

2006-11-16T12:11:00.000-08:00

I made this last night and it was simply divine! I don't like green peppers so I used yellow and orange. I also didn't have scallion so I just sauteed the red onion with the peppers and served that way.

1 1/4 lbs. medium shrimp, peeled and deveined
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. chopped oregeno
1/4 tsp. garlic powder
Juice of 1 lime
Flour or soft corn tortillas
2 tbsp. vegetable oil
6 scallions, cut into thirds
2 green bell peppers, cored, seeded and sliced into strips

Combine the shimp, salt, cumin, chili powder, oregeno, garlic and lime juice in a large bowl. Toss until the spices are evenly distributed and the shrimp are well coated. Set aside to marinade for 10 minutes.

Heat the oil in a large heavy skillet. Add the scallions and peppers, cook, stirring occasionally utnil they sfoten slightly, 2 minutes.

Add the shrimp with their marinade and cook, stirring constantly, until the yare pink and firm, about 3 minutes.

Transfrr the shrimp and vegetable to a serving platter. Serve with warmed tortillas, sour cream, cilantro and red onion on the side.

* From The Ultimate Shrimp Cookbook

Chocolate Chip Bar Cookies

2006-11-13T09:15:00.000-08:00

2 c. flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 c. vegetable shortening
1 1/2 c. packed brown sugar
2 large eggs
2 tbsp. milk
1 tsp. vanilla extract
1 c. swmi-sweet chocolate chips

Preheat the oven to 350. Lightly grease a 9" square baking pan.

Combine the flour, baking powder, baking soda, and salt. In a large bowl, cream the vegetable shortening and brown sugar. Beat in the eggs. Beat in the milk and vanilla extract. Gradually blend in the dry ingredients. Fold in the chocolate chips.

Spread the dough evenly in the prepared baking pan. Bake for 25 to 30 minutes or until golden brown on top. Cool in the pan on a wire rack before cutting into bars.

Banana Bread

2006-11-11T12:58:00.000-08:00

Kaili has been hounding me for this recipe for quite some time. Not to toot my own horn or anything, but it's pretty much amazing. :)

Ingredients:
1/2 cup shortening
1 tsp. vanilla
1 1/3 cup brown sugar
2 well beaten eggs
2 cups flour
1/2 tsp salt
1 tsp. baking soda
1/4 cup sour milk (just add 1 tsp vinegar to the milk to equal 1/4 cup total of liquid)
1 cup mushed bananas (about 3 bananas)

Preheat oven to 350 degrees.

Cream shortening, sugar and vanilla. Add eggs and beat. Add dry ingredients alternately with bananas and milk. Mix until smooth. Bake in a wax-paper lined loaf pan for 1 1/4 hours.

Apple Crisp With Toffee Sauce

2006-11-11T12:52:00.000-08:00

This is officially my new favourite apple crisp recipe. Enjoy!

Ingredients:
1/2 cup sugar
1/4 cup flour
1 tsp. cinnamon
1/2 tsp. salt
1 cup light cream
1 tbsp. lemon juice
_______________

8 apples, peeled, cored and sliced in wedges
_______________

1 1/2 cups flour
1 cup packed brown sugar
2 tsp. cinnamon
1/4 tsp. salt
3/4 cup cold butter
_______________

Toffee Sauce:
1 cup brown sugar
1/2 cup butter
1/2 cup light cream

Directions:

Preheat oven to 350 degres and grease a 9 x 13" baking dish. In large bpwl, mix together sugar, cinnamon and salt. Gradually add cream and lemon juice, stirring until combined.
Toss apples in cream mixture. Spoon into prepared pan.
Mix together flour, brown sugar, cinnamon and salt. Cut in butter with pastry blender until mixture is crumbly. Spread over apples and pat down lightly. Bake for 45 minutes.
To prepare toffee sauce, combine sauce ingredients in saucepan and stir over low heat until sugar is dissolved. Simmer until sauce thickens.

Serve with warm toffee sauce. Yum-diddly-um!

Oprah Pie

2006-10-15T19:18:00.000-07:00

This recipe was featured on Oprah. The lady who invented it won a million bucks for the recipe. The times I have made it, people have agreed it was worth that prize. Quick, easy, and sweet.

Ingredients:
1 pre-made pie crust (if you're all "I can make a homemad pie crust" then go for it, you domestic snob) :)

1/2 cup butter
1/2 cup packed brown sugar
3/4 cup corn syrup
1/8 tsp salt
1 tsp vanilla
3 eggs, lightly beaten
4 Nature Valley Oats 'n' Honey granola bars, crushed
1/4 cup chocolate chips
1/2 cup walnuts (I think walnuts taste like bumcrack so I use pecans)
1/4 cup quick cooking oats

Method:
Heat oven to 350°F. In large microwavable bowl, microwave butter on High 50 to 60 seconds or until melted. Stir in brown sugar and corn syrup until blended. Beat in salt, vanilla and eggs. Stir crushed granola bars, walnuts, oats and chocolate chips into brown sugar mixture. Pour into crust.
Bake 40 to 50 minutes or until filling is set and crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 30 minutes before serving.
Serve warm, at room temperature or chilled with whipped cream or ice cream. Store in refrigerator.

Pretty Much the Best Shepher's Pie

2006-10-15T19:12:00.000-07:00

When Jen lived at our house I made this once a week and it was devoured quickly each time. A delicious and warm meal for a fall evening.

Ingredients:
2 tbsp. vegetable oil
1/2 cup chopped onion
1 pound ground beef
2 cloves minced garlic
1 tsp salt
1/4 tsp pepper
1 1/2 cups frozen peas
2 cups cheddar, cubed (and herein lies the secret to this recipe: CHEESE! It makes everything full of fatty goodness)
2 cups potatoes, cooked and whipped

Method:
Boil potatoes and mash them, then set aside. Saute onion in oil in frying pan. Add beef, salt, pepper and garlic; cook until beef is brown. Combine beef, peas and cheese. Place in 2 quart casserole dish. Spoon whipped potatoes around the edge. Bake at 375 degrees for 20 minutes.

Basic Salsa

2006-10-04T18:29:00.000-07:00

The base for any salsa. Add whatever you'd like to make it spicy. Cayenne powder, jalepenos, etc.

2 medium tomatoes, diced
1/2 small onion, diced
2 garlic cloves, minced
1-2 tablespoon cilantro
S & P

Wash and dice tomatoes. Peel and cut onion. Peel and mince garlic.

In a small bowl combine garlic, onion and tomatoes with cilantro, salt, and pepper. Stir until well mixed.

Enjoy with chips or add to entrees for flavor/side dip!

Chicken Fajita Pizza

2006-10-04T18:25:00.000-07:00

Soooo gooooood.

1 tablespoon olive oil
1 lb chicken breasts, skinned,boned,cut into 2 x 1/2 inch strips
1-2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 cup thinly sliced onions
1/2 cup green bell peppers, strips
1/2 cup red bell peppers, strips
pizza dough, for 12 inch pizza (frozen, premade or homemade - we like homemade)
1/2 cup mild salsa (I used basic salsa recipe)
2 cups monterey jack cheese, shredded (I used mozzarella)

Heat oil in large skillet. Add chicken and cook, stirring frequently until lightly browned. Stir in seasonings.
Add onions and bell peppers. Cook until vegetables are crisp but tender.

Heat oven to 425 degrees F.

Sprinkle pizza pan with semolina flour and press dough into pan.
Pre-bake dough until it is a very light golden brown, about 6 minutes.

Remove from oven and scatter chicken over crust, spoon salsa over chicken, spread vegetable mixture over that, and finally, top with cheese.

Bake for another 8-12 minutes until crust is golden brown.

Homemade Mac & Cheese

2006-10-04T12:03:00.000-07:00

This is apparently a "light" version but I don't see how. This is as comforting as chicken noodle soup. :)

1 onion, minced
3 tbsp. oil
3 c. milk
1/4 c. flour
2 c. shredded cheese
4 oz. light cream cheese or 1 c. mozzarella
1 tsp. dry mustard
1 tsp. thyme
1 tsp. salt
1 tsp. pepper
3 c. macaroni
1/2 tsp. cayenne

Topping
1 c. bread crumbs
3 tbsp. butter, melted
2 tbsp. parmesan

I also often added diced tomatoes and zuchini to get some veggies in there.

Cook pasta until almost tender.
Saute onion in oil until tender. Add flour, then whisk in milk. Heat until thickened. Removed from heat. Add cheeses and spices. Stir until melted. Add cooked pasta. Put in greased casserole dish.

Prepare topping. Sprinkle on top of noodle mixtures.

Bake at 450 for 10 minutes until bubbly and golden brown.

Chicken with Sun-Dried Tomato Sauce

2006-10-04T11:25:00.000-07:00

I got this recipe from my Aunt Lyse about a year and a half ago and have since made it many many times. It's a good one!

1 - 8oz jar oil-packed sun-dried tomatoe halves
4 - 6 oz skinless, boneless chicken breasts
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 c. fat-free, less-sodium chicken broth
1 tsp. dried oregano
1/2 tsp. balsamic vinegar

Drain sundried tomatoes in a sieve over a bowl, reserving oil. Set aside 1 1/2 tbsp. to coil chicken. Finely chop 1/4 c. tomatoes, set aside for sauce. Place remaining oil and tomatoes in sundried tomato jar and reserve for another use.

Place each chicken breast between two sheets of heavy-duty plastic wrap; pound to 1/2 inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/8 tsp. salt and pepper.

Heat 1 1/2 tbsp. reserved oil in a large skillet over medium heat. Add chicken; cook six minutes on each side or until done. Removed chicken from pan; keep warm.

Add chopped sundried tomatoes, 1/8 tsp. salt, pepper, broth, oregano and vinegar; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/3 c. (about 3 minutes).

Serve sauce over chicken.

Cinnamon Buns From Heaven

2006-09-27T16:43:00.002-07:00

I made these a while back and they were pretty much amazing. Here's the recipe:

2 packages active dry yeast
2 1/2 cups warm water

1 vanilla cake mix
6 cups flour
3 eggs
1/3 cup vegetable oil
1 1/2 tsp salt

Filling:
1 1/2 cups butter, softened
3 cups brown sugar
3 tbs cinnamon

Dissolve yeast in warm water and let sit for 3 minutes. Add cake mix, one cup of flour, eggs, oil and salt. Stir well. Add remaining 5 cups of flour. Dough will be quite sticky. On a well-floured surface knead the dough for 5 minutes. Place in a greased bowl and turn to coat. Allow to rise for 45 minutes or until the dough has doubled in bulk. (While the dough is rising, make the filling my mixing the butter, sugar and cinnamon together.)

Preheat oven to 350 degrees.

Take dough and punch it down, then divide into two equal parts. Roll one half into a large rectangle on a lightly floured surface. Spread half of the the cinnamon mixture on the rectangle then roll it up like a jelly roll. Cut into 2" pieces and place in a greased baking pan. Repeat these steps with remaining dough and filling. Allow to rise until doubled in size, then bake for 25-35 minutes.

YUMMY!

Magic Cookie Bars

2006-09-24T18:52:00.000-07:00

One of Jordan's favorite desserts. Which works out great for me because it's about the easiest thing you can make.

1/2 c. butter (melted in oven in bottom of 13 x 9 pan)
1 1/2 c. graham crumbs
1 c. chocolate chips
1 c/ chopped walnuts (optional)
1 1/2 c. shredded coconut
1 can condensed milk

Layer ingredients in order listed, spreading evenly across pan. Pour can of milk to cover. Bake at 350 for 20 minutes or until top is light brown.

Store in refridgerator. Freezes well.

Signey's Homemade Power Bars

2006-09-24T18:44:00.001-07:00

* from the Cookbook for Cancer-Free Living

Dry Ingredients
3 c. quick cooking oatmeal
1 c. chopped dried fruit
2 tbsp. sesame seeds
4 tbsp. sunflower seeds
4 tbsp. pumpkin
2 tbsp. almond slivers
2 tbsp. ground flaxseed
4 tbsp. coconut
1 tsp. cinnamon

Wet Ingredients
1/2 c. organic butter
3/4 c. maple syrup
3/4 tsp. salt
q tsp. lemon zest
1 1/2 tbsp. blackstrap molasses
2 tsp. vanilla

Preheat oven to 350. Combine all dry ingredients in a large bowl. In a large saucepan, heat butter and stir in wet ingredients and bring to a boil over medium heat, stirring frequently. Remove from heat and stir in dry oat mixture. Turn into 13 x 9 baking pan. Bake for 20 minutes. Cut into bars while still warm. Allow to cool. Keep refridgerated.

Stuffed Green Peppers

2006-09-24T18:39:00.000-07:00

5 medium green peppers
1 1/4 lbs. ground beef
1 c. cooked rice
1/2 c. chopped onions
1 c. diced tomatoes
1 tsp. minced garlic
1 tsp. salt
1 tsp. pepper
1 can tomato soup
1/2 tsp. basil
1/4 c. grated cheddar cheese

Preheat oven to 350.

Cut tops off of peppers and remove seeds. Drop in boiling water for 3 minutes. Drain and rinse in cold water. In a bowl, combine the next 8 ingredients. Spoon into peppers. Place peppers in greased pan. Mix soup and basil. Spoon over the peppers. Sprinkle tops of peppers with cheese.

Cover and bake at 350 for 1 hour.

2 Grain Cranberry Bread

2006-09-24T18:34:00.000-07:00

So satisfying for breakfast.

1/2 c. butter, softened
2/3 c. brown sugar
2 eggs
1 c. rolled oats
1 c. all purpose flour
2/3 c. whole wheat flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
1 c. craisins or raisins
1/2 c. chopped nuts (pecans or almonds)
1 1/4 c. apple sauce

Preheat oven to 350.

Beat sugar and butter. Add eggs. In seperate bowl, whisk together all dry ingredients except 2 tbsp. roller oats. Add cranberries and nuts to dry ingredients. Add applesauce to wet ingredients. Stir together. Pour into cake pan. Sprinkle leftover 2 tbsp. oats on top. Bake at 350 for 20 mins or until toothpick comes out dry.

Salmon Cakes w/ Lemon Vinaigrette

2006-07-27T15:43:00.000-07:00

This meal is so delicious! I love the lemon vinaigrette and end up pouring some on my rice too.

1 1/2 c. salmon, flaked
2 tbsp. parsley
3 tbsp. mayo
1 scallion, thinly sliced
1 tbsp. dijon
2 c. fresh bread crumbs, divided
3 tbsp. veg oil
S & P

In a small bowl stir together salmon, scallion and parsley. In separate bowl combine mustard & mayo. Season with S & P. Add mayo mixture to salmon mixture and stir together. Add 1/2 c. of the breadcrumbs to bind togehter.

Shape into cakes and chill for 1 hour (I don't always do that!). Dip cakes in remaining crumbs. Heat oil in skillet and cook cakes on each side until golden brown. Drizzel with lemon vinaigrette.

Lemon Vinaigrette

3 tbsp. lemon juice
1 tsp. honey
1 clove of garlic, crushed
2 tsbp. dijon
1/2 c. olive oil
S & P

Combine all ingredients and stir until well combined.

* From the Food Network website

Pasta W/ Shrimp

2006-07-14T19:15:00.000-07:00

This is my version of a recipe I found online while looking for something light and tasty to make for dinner. I added way more veggies and changed a few other things. It's a hit around here!

Jen

1/2 lb. shrimp, tails off, deveined
8 oz. pasta (I use whole wheat spaghettini)
2 garlic cloves
1/3 c. red onion, cut into bit size pieces
1/2 c. zucchini, cut into bit size pieces
1/2 c. red pepper, bite size pieces
juice of 1 lemon
1 tsp. basil
1 tsp. salt
4 tbsp. dry white wine
1 tomato, chopped
S & P to taste

Boil water for pasta with 1 tsp salt & olive oil.
Oil non-stick skillet. Warm pan.

Add shrimp, garlic, onion, zucchini, pepper and cook, stirring for 2-3 minutes or until veggies are tender but crisp.

Add tomatoes, salt, basil, lemon juice & white wine. Stir for another 2-3 minutes until well mixed and warmed thoroughly.

Spoon over cooked pasta. Sprinkle with parmesan.

Skor Cookies

2006-06-30T15:36:00.000-07:00

For you Amanda. The little tidbits you just couldn't keep your paws off of today at my place. :)

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup margarine, softened
3/4 cup sugar
3/4 cup lightly packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 3/4 cups skor toffee pieces (10 oz)

Heat oven to 350. Lightly grease baking sheet.

Stir together flour, baking soda, and salt. In a large bowl, beat together margarine, both sugars, and vanilla until well blended.
Add eggs, beat well. Gradually add flour mixture, beating until well blended. Stir in Skor bits.
Drop by rounded teaspoons onto cookie sheet.

Bake for 9-11 minutes or until lightly browned. Cool slightly, then remove cookies to wire rack.

Pineapple Carrot Muffins

2006-06-05T20:28:00.000-07:00

By far, the most delicious, moist muffins I have ever made. Must try these.

1 cup sugar
2/3 cup oil
2 eggs
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon vanilla
1 cup carrots, grated
1 cup crushed pineapple

12 servings

Preheat oven to 350.

Mix ingredients together in order listed.

Bake in lined muffin tins for 20-25 mins.

Easy as Pie Pork Chops

2006-05-26T15:42:00.000-07:00

I'm not a big pork chop fan, but this one is yummy. Really easy too. The pork chops turn out really juicy. Nothing worse than a dry chop. ;)

salt and pepper
breadcrumbs
1 egg
shortening (for frying)
4 pork chops

Mix salt and pepper with the bread crumbs. Whip egg lightly, turn the pork chops in egg, then in bread crumbs. Heat shortening in skillet, brown pork chops lightly on both sides, and place them in a shallow dish. Cool off the skillet with a little water (very little) and pour drippings over chops.

Cover and bake in @ 350°F for about 30-40 minutes.

Eggplant Parmesan

2006-05-25T21:30:00.000-07:00

1 eggplant, washed and sliced into 8 1/2 inch slices
2 cups mozzarella-parmesan cheese blend
1 egg
1/2 cup milk
1 1/2 cups breadcrumbs, seasoned with garlic powder
salt & pepper
1 cup olive oil
2 cups spaghetti sauce
cooked pasta

6-8 servings

40 minutes 10 mins prep

Preheat oven to 350 degrees.

Mix egg and milk together in bowl, blend. Heat olive oil in med frying pan. Dip eggplant slices into egg/milk mixture. Dip eggplant into breadcrumbs. Place 4 slices at a time into olive oil in frying pan.

Fry eggplant on each side until golden brown (you want them crispy, not mushy). Remove eggplant from skillet and place on paper towels to drain excess oil. Repeat dipping and frying process with other eggplant slices.
Place 1/2 cup spaghetti sauce into 9 x 13 casserole dish.
Place eggplant into bottom of cassserole. Pour spaghetti sauce over top of eggplant. Sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.

Bake in 350 degree oven for 30 minutes or until cheese is melted.
Serve over pasta if desired.

Another Phyllo Invention

2006-05-18T20:27:00.000-07:00

I'm finding phyllo so delicious and easy to work with so I'm just making up any recipe I can to use it. :) I made this one two weeks ago and it's now one of Jordan's favorite meals.

2 chicken breasts, cooked and diced
1 red pepper
1/2 can mushroom soup
1 small onion, diced
1/4 c. milk
1 tbsp. thyme
2 cloves minced garlic
1/3 c. shredded mozza
S & P to taste
10 sheets phyllo pastry
Olive oil or melted butter

Saute onion in olive oil. Add garlic and saute until fragrant. Add diced red pepper and cooked diced chicken. Once red peppers are tender, add 1/2 can mushroom soup, thyme and milk. S & P to taste.

I made this in long, thin rolls. Layer 5 sheets of phyllo pastry, brushing each layer with olive oil or melted butter. Pour 1/2 of mixture down one side of the phyllo pastry. Top with 1/2 the shredded cheese and roll into log. Repeat for second roll. Top both with olive oil or melted butter.

Bake at 350 for 20 minutes. Best served warm, rather than hot.

Jen's Spanakopita

2006-05-18T20:19:00.000-07:00

I made this for supper tonight. I've never made it before so I just made it up as I went along. It turned out deliciously!!

5 sheets of phyllo, cut in half (10 pieces)
1 pkg. frozen spinach, thawed and drained of excess water
1/2 c. crumbled feta
2 eggs
1 tbsp. thyme
1 tbsp. minced garlic
S & P to taste
1 can of mushroom pieces, drained
1/3 c. shredded mozzarella cheese
1/2 red onion, diced
1/4 c. parmesan cheese
Olive oil or melted butter

Preheat oven to 350.

Sautee red onion until tender. Add garlic. Remove from heat.

Combine feta, eggs, S & P and thyme. Mix well. Add mushrooms, garlic and onion and spinach, with as little excess moisture as possible. Add parmesan cheese and mix.

Lightly grease bottom and sides of 8" x 8" baking pan. Lay one piece of phyllo down. Brush with olive oil or melted butter. Repeat 5 times. After 5 sheets, fill the pan with spinach & feta mixture. Top with shredded mozza. Do 4 more layers of phyllo, remembering to brush the top with olive oil as well.

Bake for 20-25 mins. at 350. So flaky and delicious! Really easy too.

Basic Marinara

2006-05-06T14:52:00.000-07:00

Good to have on hand in the freezer. So good with the Shrimp Parmigana recipe below.

1 tablespoon olive oil
2 garlic cloves, peeled and minced
1 medium onion, peeled and thinly sliced
1 teaspoon Italian seasoning
2 (28-ounce) cans diced tomatoes in juice
1 (28-ounce) can tomato puree
2 tablespoons chopped fresh parsley leaves

Heat olive oil in large Dutch oven over medium heat. Add garlic and onion and cook, stirring, until tender, 5 to 6 minutes. Add the Italian seasoning and cook for 30 seconds. Add the diced tomatoes with juice, the tomato puree, and parsley. Stir to blend and reduce the heat to low and simmer for 1 hour.

Emeril's Shrimp Parmigana

2006-05-06T14:49:00.000-07:00

I made this a few weeks ago and it was seriously to die for. Jordan especially loved it.

1 pound spaghetti, cooked until dente and covered to keep warm
1/2 cup all-purpose flour
1 teaspoon salt
2 tablespoons Essence, recipe follows
2 large eggs
1 tablespoon water
1 cup fine dry bread crumbs
2 tablespoons finely grated Parmigiana-Reggiano
1 1/4 pounds jumbo shrimp, peeled and deveined, patted dry
Vegetable oil, for frying (about 2 cups)
1 (25-ounce) jar marinara sauce (recommended: Emeril's Homestyle Marinara sauce)
1 cup grated mozzarella cheese Chopped parsley leaves, for garnish

In a shallow bowl, combine the flour with 1 tablespoon of the Essence, and 1/2 teaspoon of the salt. In a second bowl, beat the eggs with the water. In another bowl, combine the bread crumbs with the Parmigiana, remaining tablespoon Essence, and remaining 1/2 teaspoon of salt.
Add enough vegetable oil to come halfway up the sides of a medium pot and heat to 360 degrees F. Preheat the oven to broil.

Meanwhile, 1 at a time, dredge the shrimp first in the flour, then in the egg wash, and then in the seasoned bread crumbs, tossing to coat evening and shaking to remove any excess. Place on a plate until ready to cook.

Add the shrimp in batches to the hot oil, turning occasionally, and cook until golden brown and the shrimp float to the top, about 2 minutes. Remove the shrimp with a slotted spoon and drain on paper towels.

Transfer the shrimp to a lightly greased baking dish. Spoon about 1 3/4 cups of the marinara sauce over the shrimp and sprinkle the mozzarella over the top. Broil until the cheese is melted and bubbly, about 3 minutes.

Meanwhile, toss the spaghetti with the remaining marinara sauce and warm gently.
To serve, spoon the spaghetti into a large serving bowl and using a spatula, transfer the shrimp to the top. Garnish with chopped parsley and serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Yield: 2/3 cup

DE-LICIOUS Tomato & Basil Bruschetta

2006-04-18T08:04:00.000-07:00

This recipe came from Cucina Amore

6 roma tomatoes, diced
2 cloves garlic, peeled & chopped
3 tablespoons olive oil
2 1/4 teaspoons balsamic vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
8 slices Italian bread, cut about 1 inch thick (I used panini bread)
2 tablespoons grated parmigiano-reggiano cheese

Whisk together chopped garlic, vinegar, salt, pepper, and basil.
When combined slowly drizzle in oil.
Add tomatoes and let sit for 20 minutes at room temp.
Meanwhile back at the bat cave, toast the bread.
This can be done either in the toaster (if it's got really wide slots) or under the broiler (if using this method watch closely so it doesn't become a brickette).
When the bread is toasted rub each piece, on one side, with the whole garlic pieces.
Place the bread on a cookie sheet and top with tomato mixture.
Sprinkle on a little cheese and broil till the cheese melts

Serve immediately.

Cream Cheese Frosting

2006-03-14T20:50:00.000-08:00

for the pumpkin bars.

1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla
2 2/3 cups Change size or US/metric

Beat cream cheese and butter in large mixer bowl at high speed until fluffy, about 1 minute.
Beat in Confectioner's sugar, 1 cup at a time, then continue beating until smooth.
Beat in vanilla.
Chill bowl of frosting in refridgerator, stirring often, until good spreading consistency.
Makes about 2 2/3 cups.

Pumpkin Bars

2006-03-14T20:48:00.000-08:00

These are amazing with cream cheese icing. So good. I made them at Thanksgiving and everyone went crazy for them!!

2 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
4 large eggs
1 (16 ounce) can solid-pack pumpkin (not pumpkin pie mix)
1 1/2 cups sugar
1 cup vegetable oil
1/2 cup moderately coarsely chopped walnuts or pecans

Preheat oven to 350°.
Combine flour, baking powder, soda, salt and cinnamon into bowl; set aside.
Mix eggs, pumpkin, sugar and oil in large bowl, beating well to blend.
Add flour mixture to pumkin mixture, beating well to combine.
Stir in walnuts.
Turn mixture onto ungreased 15x10" jelly- roll pan and bake for 15-30 minutes, until springy to touch.
Cool in pan on wire rack.
Leave plain or, if you like, spread with cream cheese frosting.
Cut into bars.