Showing posts with label recipe 101. Show all posts
Showing posts with label recipe 101. Show all posts
Wednesday, March 12, 2014
I've had this, and it's a-mazing. The version I had this summer used raspberries, strawberries, and blueberries, so she used raspberry jello instead of strawberry (just add the fruit to the glaze until you think you have enough). This dessert was a HUGE hit at the party...people were practically licking the bowl.
I've had this, and it's a-mazing. The version I had this summer used raspberries, strawberries, and blueberries, so she used raspberry jello instead of strawberry (just add the fruit to the glaze until you think you have enough). This dessert was a HUGE hit at the party...people were practically licking the bowl.http://pinterest.com/pin/107171666107429670/
Broiled halibut steak with delicious tomato and eggplant sauce.
Ingredients:
Instructions:
- 1 large green pepper,cut into 1/2-inch(1,2 cm) strips
- 1 large onion,peeled and thinly sliced
- 1 pound(480 g)eggplant,peeled,cut into 1/2-inch(1,2 cm) cubes
- 1/3 cup vegetable oil
- 2 8-oz(240 ml each) cans tomato sauce
- 1/2 cup dry white wine
- 1 garlic clove,peeled and minced
- 1 bay leaf
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup butter
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon salt
- 2 pounds(960g) halibut steak
Instructions:
- In large nonstick skillet,heat vegetable oil.
- Add green pepper and onion.Cook until tender.
- Add eggplant cubes,tomato sauce,garlic and bay leaf.Simmer for 15 minutes.
- Lightly grease broiling pan with cooking spray.
- Preheat broiler.
- In saucepan over low heat,melt butter with lemon juice salt and black pepper.
- Arrange halibut steak on grilling rack and brush with butter mixture.
- Broil fro 5 minutes,then turn and brush again with butter mixture.
- Broil until fish tender.
- Serve broiled halibut steak with hot eggplant sauce.
Pineapple Cream Cheese Bars
Ingredients
Cooking Directions
- 1 Store bought Pineapple Cake Box Mix
- 2 Large Eggs, used separately
- 1/2 Cup Olive Oil
- 1 Brick (8 Oz) Cream Cheese, room temperature
- 1/4 Cup Sugar
- 2 TBS Crushed Pineapple with juice from small can
Cooking Directions
- Preheat oven to 350 degrees
- Mix dry cake mix, 1 egg, and oil until crumbly; reserve 1-1/4 cup.
- Press remaining mixture lightly into an ungreased 7x9 inch pan.
- Bake for 10 minutes at 350 degrees
- Beat cream cheese, 1 egg, sugar and crushed pineapple until smooth.
- Spread over baked layer and then sprinkle reserved crumb mixture over the top.
- Bake for an additional 13 minutes.
- Cool completely before cutting into bars.
- Refrigerate for 1 hour
- Serve Chilled and ENJOY!
Whole Wheat BBQ Chicken Pockets
Ingredients
Olive oil
Two handfuls fresh spinach or other greens like kale or collards, slivered
Salt
1 whole wheat wrap
Mayo
Dijon Mustard
1/3 cup chopped white meat chicken (here’s how I make mine on Sunday nights; you can also use meat from a purchased rotisserie chicken)
1 tablespoon barbecue sauce
1/4 cup loosely packed grated cheddar cheese
Instructions:
Heat a small pan over medium-high heat and film it with olive oil. Throw in the spinach and sprinkle with salt. Cook til the leaves are wilted, stirring, about 2 minutes (slightly longer for collards or kale). Remove to a bowl and squeeze in a paper towel to remove all extra liquid. (Otherwise, your wrap will be soggy.)
Heat a dry cast iron pan over medium heat for 5 minutes, until quite hot.
Place the wrap on a plate. Microwave for 10 seconds, until pliable. Spread the center of the wrap with a little mayo and mustard. Pile on the chicken, then drizzle on the barbecue sauce. Arrange the cooked spinach on top of the chicken. Sprinkle with the cheddar.
Wrap up, tucking in the sides as you go.
Turn the heat to medium-low and place the wrap, seam side down in the pan. Cook for 5 minutes, adjusting the heat so that the wrap doesn’t burn. The cheese should help the seam sear closed. Flip the wrap and cook for 4 to 5 minutes on the second side. Cut in half and serve.
Olive oil
Two handfuls fresh spinach or other greens like kale or collards, slivered
Salt
1 whole wheat wrap
Mayo
Dijon Mustard
1/3 cup chopped white meat chicken (here’s how I make mine on Sunday nights; you can also use meat from a purchased rotisserie chicken)
1 tablespoon barbecue sauce
1/4 cup loosely packed grated cheddar cheese
Instructions:
Heat a small pan over medium-high heat and film it with olive oil. Throw in the spinach and sprinkle with salt. Cook til the leaves are wilted, stirring, about 2 minutes (slightly longer for collards or kale). Remove to a bowl and squeeze in a paper towel to remove all extra liquid. (Otherwise, your wrap will be soggy.)
Heat a dry cast iron pan over medium heat for 5 minutes, until quite hot.
Place the wrap on a plate. Microwave for 10 seconds, until pliable. Spread the center of the wrap with a little mayo and mustard. Pile on the chicken, then drizzle on the barbecue sauce. Arrange the cooked spinach on top of the chicken. Sprinkle with the cheddar.
Wrap up, tucking in the sides as you go.
Turn the heat to medium-low and place the wrap, seam side down in the pan. Cook for 5 minutes, adjusting the heat so that the wrap doesn’t burn. The cheese should help the seam sear closed. Flip the wrap and cook for 4 to 5 minutes on the second side. Cut in half and serve.
Snack Pack Vegan Cheesecake
Ingredients
- 1 cup frozen blueberries (defrosted)
- 1 tsp lemon zest
- 1 tsp + 1/4 cup maple syrup, divided
- 1 cup raw cashews (soaked 2-4 hours then drained)
- 1 TBSP lemon juice
- 1/2 cup water
- 1/4 cup coconut oil
- 2 pinches sea salt, divided
- 1 cup raw almonds
- 1/4 cup medjool dates, pitted
Instructions
- In a bowl, stir together the blueberries, lemon zest and 1 tsp of maple syrup. Evenly divide between the 6-8 small mason jars.
- In a blender combine the cashews, 1/4 cup of maple syrup, lemon juice, water, coconut oil and a pinch of salt. Blend until smooth.
- Evenly distribute the creamy cashew layer on top of the blueberry layer in each jar. Put in the freezer to firm for at least 1 hour.
- In a food processor combine the almonds, dates and a pinch of salt. Pulse until the mixture is well incorporated and holds together when pressed. Evenly distribute on top of the creamy cashew layer and press down firmly to create a crust.
- Twist on the jar lids and store in the fridge or freezer until ready to snack.
- Makes 6-8 tiny cheesecake treats.
Homemade bread recipes
Ingredients:
1 package active dry yeast
1/4 cup warm water (105°F to 115°F)
1 1/4 cups shredded sharp cheddar cheese
2 strips of bacon, cooked, cooled and crumbled
1/3 cup onion (finely chopped)
1/3 cup red bell pepper (chopped)
2 TBS granulated sugar
2 TBS dill seeds
1 tsp salt
3/4 cup warm milk (105°F to 115°F)
1 large egg (lightly beaten)
2 1/2 cups all-purpose flour
1 TBS butter (melted)
Directions:
Tips:
1 package active dry yeast
1/4 cup warm water (105°F to 115°F)
1 1/4 cups shredded sharp cheddar cheese
2 strips of bacon, cooked, cooled and crumbled
1/3 cup onion (finely chopped)
1/3 cup red bell pepper (chopped)
2 TBS granulated sugar
2 TBS dill seeds
1 tsp salt
3/4 cup warm milk (105°F to 115°F)
1 large egg (lightly beaten)
2 1/2 cups all-purpose flour
1 TBS butter (melted)
Directions:
- Dissolve yeast in the warm water and let stand for 10 minutes.
- Mix together the cheese, crumbled bacon, onion, bell pepper, sugar, dill and salt until well blended.
- When yeast is ready, warm the milk then add to chopped ingredients, stir then add the egg and then the yeast. Mix well.
- Stir in the flour 1/2 cup at a time, a stiff dough should form.
- Place dough in a large greased bowl, turn so both sides are coated. Cover with a damp cloth then let rise for about 1 1/2 hours (should double in size).
- Punch down the dough then place in a greased round, 2-quart casserole. Cover with a damp cloth and let rise for another 60 minutes (should be doubled in size).
- Bake for 45 minutes in a 350°F preheated oven, should be golden on top. Transfer dish to a wire rack and allow to cool for about 5 minutes or so before brushing the top with melted butter. Remove loaf from dish and allow to cool on rack before wrapping in plastic.
Tips:
- Bake the night before you plan on serving this, it’s better the next day!
- The milk took about 30 seconds in the microwave to get to the right temperature, yours may heat differently so it’s best to use a thermometer if you have one.
- You can serve wedges with butter but we find it’s moist enough without.
Sweet and Salty Roasted Chickpeas - Cheap, Easy, and Addictive
Ingredients
- 1 can (14 oz) chickpeas (garbanzo beans), drained
- 2 teaspoons olive oil
- 1 teaspoon cinnamon or your spice(s) of choice
- 1 1/2 teaspoons brown sugar
- 1/4 teaspoon salt
Instructions
- Place chickpeas on a baking sheet lined with parchment paper or a Silpat.
- Bake at 450 F for 30 minutes. (You didn't miss anything here. You don't oil or season them until after they are done. In fact, for an extra healthy treat, try them when they get out of the oven before even adding the oil. They are enjoyable all on their own.)
- Transfer chickpeas to a bowl and mix thoroughly with the rest of the ingredients.
- Enjoy hot, or bring to room temperature and store in an air-tight container. Like popped corn, the chickpeas are never as good the next day. However, they are still quite enjoyable 3-4 days after making them.
Guinness Stout Brownies
Ingredients:
1 cup all-purpose flour
3/4 cup unsweetened cocoa
1/4 teaspoon salt
6 tablespoons unsalted butter, cut into cubes
8 ounces dark bittersweet chocolate, chopped
3/4 cup white chocolate, chopped
4 large eggs, at room temperature
1 cup sugar
2 bottles Guinness Extra stout beer
3/4 teaspoon vanilla
1 cup mini semi-sweet chocolate chips
Instructions:
- Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan with nonstick foil, or regular foil, lightly greased.
- Pour both bottles of beer into a medium saucepan, and simmer on medium heat until it's reduced down to 1 1/4 cups. If you keep a glass measuring cup nearby, you can check the progress when you think you're close. It should take about 15 minutes. Leave the beer on the side to cool.
- In a medium bowl, whisk together flour, cocoa, and salt until evenly combined.
- Melt butter, bittersweet chocolate and white chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat. (You can also do this in the microwave, heating it on high and stirring every 30 seconds).
- In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.
- Beat reserved flour mixture into melted chocolate mixture. Whisk in the reduced beer mixture and the vanilla. The batter will seem a bit thin, but it will be perfect. Pour into the prepared baking pan and drop semisweet chocolate chips evenly on top of batter.
- Bake 20 to 25 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean. (The original recipe cites a longer time, but I found that mine were ready sooner. It might just be my oven so leave it in a few extra minutes if you think it needs it).
- Let brownies cool, uncovered, to room temperature. Dust with confectioners' sugar if you want before serving.
1 cup all-purpose flour
3/4 cup unsweetened cocoa
1/4 teaspoon salt
6 tablespoons unsalted butter, cut into cubes
8 ounces dark bittersweet chocolate, chopped
3/4 cup white chocolate, chopped
4 large eggs, at room temperature
1 cup sugar
2 bottles Guinness Extra stout beer
3/4 teaspoon vanilla
1 cup mini semi-sweet chocolate chips
Instructions:
- Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan with nonstick foil, or regular foil, lightly greased.
- Pour both bottles of beer into a medium saucepan, and simmer on medium heat until it's reduced down to 1 1/4 cups. If you keep a glass measuring cup nearby, you can check the progress when you think you're close. It should take about 15 minutes. Leave the beer on the side to cool.
- In a medium bowl, whisk together flour, cocoa, and salt until evenly combined.
- Melt butter, bittersweet chocolate and white chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat. (You can also do this in the microwave, heating it on high and stirring every 30 seconds).
- In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.
- Beat reserved flour mixture into melted chocolate mixture. Whisk in the reduced beer mixture and the vanilla. The batter will seem a bit thin, but it will be perfect. Pour into the prepared baking pan and drop semisweet chocolate chips evenly on top of batter.
- Bake 20 to 25 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean. (The original recipe cites a longer time, but I found that mine were ready sooner. It might just be my oven so leave it in a few extra minutes if you think it needs it).
- Let brownies cool, uncovered, to room temperature. Dust with confectioners' sugar if you want before serving.
The Bojon Gourmet Bergamot Truffles
The Bojon Gourmet Bergamot Truffleshttp://pinterest.com/pin/114912227967071835/
Irish Cream Coffee Chocolate Truffles
Irish Cream Coffee Chocolate Truffleshttp://pinterest.com/pin/83387030575249290/
Pioneer Woman's cinnamon bread. AMAZING btw. You'll never make cinnamon toast the same way again. Ever. Like never.--gotta try this
Pioneer Woman's cinnamon bread. AMAZING btw. You'll never make cinnamon toast the same way again. Ever. Like never.--gotta try thishttp://pinterest.com/pin/36169603231778819/
GROCERY LIST (asterisks denote my highly recommended foods)
Protein:
Protein powder (Vegan options available)*
Eggs*
Boneless/skinless chicken breast*
Lean ground turkey
Canned Tuna (in water)* (they come in packets as well, good for on-the-go)
Tilapia*
Wild Salmon*
Tofu (Vegan friendly)
Plain Nonfat Cottage Cheese
Plain Nonfat Greek Yogurt
Nonfat cheese sticks (for the girls who need quick, on-the-go snacks)
Fibrous Veggies:
Spinach*
Broccoli*
Asparagus*
Kale*
Bell Peppers
Mushrooms
Cauliflower
Brussel Sprouts
Green beans
Artichoke
Zucchini
Cucumber
(Don’t be afraid to experiment! There are so many others out there besides just these)
Complex/Starchy Carbohydrates:
Old-fashioned Oatmeal (Gluten-free options available)
Low-carb/Low-sugar cereal (Fiber One for example) (Gluten-free options available)
Quinoa (Gluten-free options available)
Sweet potato
Yam
Whole Wheat Bread (Gluten-free options available, I personally use Ezekiel bread)
Brown Rice
Healthy Fat Options (pick at least 2):
Natural peanut butter or almond butter (only ingredient should read peanuts or almonds, there should be oil on top, low/no sodium).
Olive oil
Coconut Oil
Almonds
Walnuts
Pistachios
Avocado
Flaxseed oil
Fruit
Apples
Pears
Blueberries
Raspberries
Strawberries
Grapefruit
Lemons (for water & fish)
Beverages
Water* – MUST HAVE (obviously)
Unsweetened Almond Milk (can be flavored, I like vanilla)*
Unsweetened Coconut Milk
Green tea bags*
Coffee*
Condiments
Balsamic Vinegar
Salsa
Chili powder
Mrs Dash
Mustard
Cinnamon
Unsweetened Baking Cocoa
Stevia
Honey
Pam Non-stick cooking spray*
Vitamins
Fish Oil*
Multi-vitamin*
Protein powder (Vegan options available)*
Eggs*
Boneless/skinless chicken breast*
Lean ground turkey
Canned Tuna (in water)* (they come in packets as well, good for on-the-go)
Tilapia*
Wild Salmon*
Tofu (Vegan friendly)
Plain Nonfat Cottage Cheese
Plain Nonfat Greek Yogurt
Nonfat cheese sticks (for the girls who need quick, on-the-go snacks)
Fibrous Veggies:
Spinach*
Broccoli*
Asparagus*
Kale*
Bell Peppers
Mushrooms
Cauliflower
Brussel Sprouts
Green beans
Artichoke
Zucchini
Cucumber
(Don’t be afraid to experiment! There are so many others out there besides just these)
Complex/Starchy Carbohydrates:
Old-fashioned Oatmeal (Gluten-free options available)
Low-carb/Low-sugar cereal (Fiber One for example) (Gluten-free options available)
Quinoa (Gluten-free options available)
Sweet potato
Yam
Whole Wheat Bread (Gluten-free options available, I personally use Ezekiel bread)
Brown Rice
Healthy Fat Options (pick at least 2):
Natural peanut butter or almond butter (only ingredient should read peanuts or almonds, there should be oil on top, low/no sodium).
Olive oil
Coconut Oil
Almonds
Walnuts
Pistachios
Avocado
Flaxseed oil
Fruit
Apples
Pears
Blueberries
Raspberries
Strawberries
Grapefruit
Lemons (for water & fish)
Beverages
Water* – MUST HAVE (obviously)
Unsweetened Almond Milk (can be flavored, I like vanilla)*
Unsweetened Coconut Milk
Green tea bags*
Coffee*
Condiments
Balsamic Vinegar
Salsa
Chili powder
Mrs Dash
Mustard
Cinnamon
Unsweetened Baking Cocoa
Stevia
Honey
Pam Non-stick cooking spray*
Vitamins
Fish Oil*
Multi-vitamin*
Roasted Blueberry Basil Margaritas
YIELD: RECIPE FOR ONE MARGARITA, CAN EASILY BE MULTIPLIED
TOTAL TIME: 10 MINUTES
ingredients:
2 ounces Grand Marnier
1 1/2 ounces Tequila
2 ounces lime juice
2 1/2 ounces blueberry basil simple syrup [recipe below]
sliced lime + fresh blueberries and basil leaves for garnish
salt + sugar for the rim
directions:
Rim the ridge of your glass with a lime wedge and dip in a mix of margarita salt + sugar [I used about 3 tablespoons salt to 2 teaspoons sugar]. Fill the glass with ice. In a cocktail shaker, combine tequila, grand marnier, simple syrup and lime juice with ice, and shake for about 30 seconds. Pour over ice and squeeze in lime slices, then drop in blueberries and more fresh basil leaves.
For roasted blueberry basil simple syrup:
Preheat oven 400 degrees F. Place 1 cup of blueberries on a nonstick baking sheet with a pinch of salt. Place in the oven and roast for 15-20 minutes, or until berries start to burst.
While blueberries are roasting, combine equal parts sugar and water (such as 1/2 cup of each) in a small saucepan and add 6-8 fresh basil leaves, bring to a boil and let sugar dissolve, then turn off heat and let cool completely, about 20 minutes. Combine 1/2 cup simple syrup + roasted blueberries in a blender/food processor and blend until combined. Feel free to strain if you don't want small blueberries chunks. I love them!
This recipe can be easily doubled, quadrupled, etc. Since everyone’s tastes differ, add simple syrup 1/4 cup at a time and go from taste. I also suggest buying the lime juice if you plan on making a pitcher (or 2) considering you’d have to squeeze a billion limes to get enough juice.
Taco Crescents
I served the crescents with a little salsa and ranch for dipping. These Taco Crescents are great for a quick lunch or dinner. They would even be perfect for tailgating!
You can make the meat mixture ahead of time and store it in the refrigerator until you are ready to bake the crescents. I like to do bite size crescents. I split the crescent roll in half to make two triangles. Feel free to skip that and just put double the meat on one full crescent roll.
Ingredients:
Instructions:
Preheat oven to 375.
Cook the ground beef or turkey in a skillet. Drain fat. Mix hamburger, taco seasoning, cheddar cheese and cream cheese together. Separate rolls into triangles. Cut eat triangle in half lengthwise. Scoop a heaping tablespoon onto each roll and roll up.
Bake for 15 minutes, or until golden brown.
You can make the meat mixture ahead of time and store it in the refrigerator until you are ready to bake the crescents. I like to do bite size crescents. I split the crescent roll in half to make two triangles. Feel free to skip that and just put double the meat on one full crescent roll.
Ingredients:
- 1 lb lean ground beef or ground turkey
- 8 oz cream cheese or light cream cheese, softened
- 1 (1oz) packed taco seasoning
- 1 cup shredded cheddar cheese
- 3 cans refrigerated crescent rolls
Instructions:
Preheat oven to 375.
Cook the ground beef or turkey in a skillet. Drain fat. Mix hamburger, taco seasoning, cheddar cheese and cream cheese together. Separate rolls into triangles. Cut eat triangle in half lengthwise. Scoop a heaping tablespoon onto each roll and roll up.
Bake for 15 minutes, or until golden brown.
Crunchy Tortilla Chicken with Avocado Salsa
Chicken coated in seasoned tortilla chips with an avocado salsa, super crunchy on the outside, tender and juicy in the middle!
Ingredients:
1/2 cup mayonnaise
1 tablespoon lime juice
2 cloves garlic, finely chopped
2 tablespoons chopped fresh cilantro
1 teaspoon chili powder
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 cup tortilla crumbs*
Salsa:
1 large ripe avocado, cut into cubes
2 roma tomatoes, seeds removed, diced
1/4 cup red onion, diced
1 tablespoon fresh cilantro or parsley, chopped
1 lime
sea salt and fresh black pepper
Instructions:
- Preheat oven to 425° F.
- Combine mayonnaise, lime juice, garlic, cilantro and chili powder in small bowl; set aside.
- Coat chicken with mayonnaise mixture, then tortilla crumbs. Arrange chicken on aluminum-foil-lined baking pan.
- Bake 20 minutes or until chicken is thoroughly cooked.
- Make the salsa while the chicken cooks. Combine avocado, tomato, onion and cilantro. Toss with a tablespoon or two of lime to taste and season to taste with salt and pepper.
- Garnish, if desired, with the salsa and cilantro.
Notes: For homemade tortilla crumbs, process 6 cups tortilla chips in food processor.
The Best Marinade in Existence
Ingredients:
1/3 cup soy sauce
Directions
- Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
- Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
RED LOBSTER CHEDDAR BISCUITS
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon garlic salt
6 tablespoons cold butter, cut in small cubes
1 cup shredded cheddar cheese
3/4 cup buttermilk, ice cold
Topping:
3 tablespoons melted butter
1/2 teaspoon dried parsley
rounded 1/4 teaspoon garlic salt
Instructions:
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl whisk together the flour, baking powder and salt.
- Use a pastry blender or 2 knives used scissor fashion to cut in the butter until small pea-sized crumbs form.
- Add the cheese and toss until coated with flour.
- Add the buttermilk and stir until just combined - don't overmix. Drop by 1/4 cup fulls onto the baking sheet about 2 inches apart.
- Bake 14 - 16 minutes until golden around the edges. Meanwhile, in a small bowl combine melted butter with parsley and garlic salt.
- Remove the biscuits from the oven and brush butter generously over the tops while hot. Best served warm.
Learn how to make the perfect homemade pie crust.
Ingredients
- 1 ½ cup, All Purpose Flour
- ½ cup, COLD Shortening or Unsalted Butter*
- ½ tsp, Salt
- 2-3 Tbsp, ICE water
- Flour for dusting surface to roll out dough
I personally prefer to use ¼ cup each rather than one or the other.
Directions
- In a medium bowl blend together flour, salt and shortening/butter with a pastry blender or fork. You want the flour mixture to be pea sized crumbles.
- Slowly add in ice water by teaspoons. I use clean hands and mix by hand but you can use a fork or spoon.
- When dough starts to form a smooth ball put on floured surface. Knead folding over itself 4-5 times to create layers.
- Roll out and place in pie plate.
- Fill with desired filling.
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