Edwards Edibles

Chocolate Chip Cookies

2010-05-21T20:15:00.000-07:00

Since I grew up and out my Dad's house, I have been on a quest for the best chocolate chip cookie. He always made the Toll House recipe and I figured there had to be a better one out there. Since he never experimented, I decided I would have to. In my 10 plus year search, I have found recipes that make cookies that definitely taste better on day two, but when it comes to the perfect cookie, warm, out of the oven, dunked into a glass of milk, I have not found one I like better than the original.

That was true before Sunday. But, now I have found a cookie that tastes as good as Toll House out of the oven and still tastes good on day two. The only problem is the recipe is a bit finicky. It uses two types of flour.

So, it might not be worth the switch. But, I promise it is worth the try. If you like chocolate chip cookies, you have to read the article that accompanies the recipe.

The New York times searched for the perfect cookie and this recipe is what they came up with.

45 minutes (for 16-cookie batch), plus at least 24 hours’ chilling

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)

Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. (I did not sprinkle with salt because the dough already tasted pretty salty.) Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods. (Not all of us can afford Valrhona in our cookies. I used Nestle. I prefer Ghiradelli or Guittard.)

Thai Chicken Lettuce Wraps

2010-05-21T20:09:00.000-07:00

This recipe is from the food network sight. It is a Rachael Ray recipe and I am not usually a huge fan of her recipes, but this one is good. I tried three different Asian recipes a few weeks ago, and this one was our favorite of the three.

1 pound thin cut chicken breast meat

2 tablespoons vegetable oil

2 tablespoons minced ginger root

4 cloves garlic, minced

1 large red bell pepper, seeded and very thinly sliced

1 cup packaged shredded cabbage and carrot mix

3 scallions, chopped on an angle

1/2 cup plum sauce

2 cups basil leaves, loosely packed

1 tablespoon fish sauce

1/2 head iceberg lettuce, cut into half again

1/2 seedless cucumber, chopped

Directions

Thinly slice the chicken into strips and sprinkle with salt and pepper.

Heat a large skillet to hot. Add vegetable oil, then chicken. Cook chicken 2 minutes, stirring constantly. Add the ginger, garlic, peppers, cabbage and carrot mix and scallions and stir-fry another 2 minutes. Add plum sauce to glaze the mixture, toss 1 minute, then add basil and wilt leaves. Add fish sauce and turn to coat. Transfer cooked chicken and vegetables to a bowl. Place spoonfuls of chicken into a piece of lettuce with cucumber and fold lettuce over to eat, like small tacos.

Chicken a La Veracruzana

2010-05-21T19:56:00.000-07:00

Bayless says, "this sauce is the classic fusion of the flavors all of Mexico associates with the Gulf town of Veracruz. " I love this recipe because it is made in a crock pot, so it is easy, but the flavors are complex and delicious.

4 medium red-skin boiling or Yukon Gold potatoes, each cut into 6 wedges
6 chicken leg and thigh quarters, (about 3 pounds) skin pulled off (OK, that is the disgusting part)
One 28-ounce can diced tomatoes in juice, preferably fire-roasted, drained
4-6 canned pickled jalapenos (I use about 3 for my clan)
3 garlic cloves, peeled and crushed
2 TB Worcestershire sauce
1/8 t dried thyme
1/8 t ground cloves
1/4 t cinnamon
Salt
1/2 cup coarsely chopped green olives
1/4 cup (loosely packed) roughly chopped cilantro

Corn tortillas

Spread the potatoes over the bottom of a slow cooker and top with the chicken. In a medium bowl mix together the tomatoes, jalapeno, garlic, Worcestershire sauce, thyme, cloves, cinnamon and scant 2 teaspoons of salt. Pour evenly over the chicken. Cook on high for 6 hours. When chicken is falling off the bone, shred it. Put the chicken back in with the sauce and stir in the parsley and olives.

We like ours best served with corn tortillas soft taco style.

From Everyday Mexican

Tomato and Jalapeno Sauced Enchiladas with Sour Cream

2010-05-21T19:23:00.000-07:00

Cory and I have tried our share of enchilada recipes. This one is our current favorite because it tastes so fresh and authentic. This recipe is from Rick Bayless' Mexican Everyday. Bayless is especially famous in Chicago where he owns three restaurants: we can only afford XOCO and we love it.

But, there are times, I don't want authentic and fresh: I want bottom of the stomach heavy. So, usually on day two when I have doubled the sauce and have extra, I make enchiladas that are rolled with the fillings inside and top it with Monterey Jack cheese. I then put it back in the oven for a few minutes and let the cheese melt.

Also, if you look at this recipe and decide it's not for you, at least skip to about paragraph three and read what I consider the easiest and best way to soften corn tortillas.

Sauce (It takes a few more steps then just opening up the canned stuff with a can-opener, but it is worth the prep.)
2 garlic cloves, peeled
1 to 2 jalapeno chilis, stemmed and cut into quarters
One 28-ounce can diced tomatoes (preferably fire-roasted)
1 1/2 TB vegetable oil plus some for the tortillas
2 cups chicken or vegetable broth
12 corn tortillas, preferably store-bought
Salt

Toppings
1 1/2 cups coarsely shredded cooked chicken, pork or beef
1/4 cup Mexican crema or sour cream, thinned with 1 TB of milk
1/2 medium white onion
1/2 cup loosely packed, chopped cilantro
1/4 cup grated Mexican quese anejo or other garnishing cheese such as Romano or Parmesan

Turn the oven to 350 degrees. With a food processor or blender running drop in the garlic and chilies one piece at a time, letting each piece get finely chopped before adding the next. Drain the tomatoes, reserving their juice. Add the tomatoes and process until smooth.

Heat the oil in a medium saucepan over medium-high. Add the puree and cook, stirring nearly constantly until the mixture has reduced to the consistency of thick tomato sauce, about 7 minutes. Add the reserved tomato juice and the broth (Careful here, I think the recipe calls for too much broth, add most of it and then wait to see if you want more. I use about 1 1/2 cups of broth.) Simmer over medium-low for 10 minutes to blend the flavors.

While the sauce is simmering, lay out the tortillas on a baking sheet and spray or brush lightly on both sides with oil, then stack them in twos. Slide the tortillas into the oven and bake just long enough to make them soft and pliable, about 3 minutes. Remove from the oven and stack them in a single pile: cover with a kitchen towel to keep warm.

Taste and season the sauce with salt, usually about 1 teaspoon. Holding a warm tortilla by one edge, dip most of it into the hot sauce, then lay it on a deep dinner plate and fold it in quarters. Do the same with two more tortillas, overlapping them on the plate. Ladle a generous 1/4 cup of sauce over the tortillas, letting it pool around them. Strew with the optional meat, then drizzle with cream and sprinkle with onion, cilantro and cheese.

Honey Lime Chicken Enchiladas

2010-03-02T20:29:00.000-08:00

This recipe was all over the internet. I like it because it is simple. I doubled it so it fed my family for two nights.

6 Tbsp honey

5 Tbsp fresh lime juice (1-2 limes)

1 Tbsp chili powder

1 tsp garlic powder

2-3 skinless, boneless chicken breasts, cooked and shredded

8 – 10 flour tortillas (depending on size)

1 lb of a Mexican blend cheese (monterey jack, colby, cheddar), shredded

1 large can of green enchilada sauce

Mix the honey, lime juice, chili powder and garlic powder together with the shredded chicken. Allow it to sit for at least 1/2 hour or you could do it hours before and just cover and refrigerate.

Pour 1/2 cup of enchilada sauce into bottom of a 9 x 13 pan. Place chicken and cheese into middle of a tortilla and spoon about 1 tablespoon of enchilada sauce over it and roll up. Place seam down in the pan. Reserve about 1-2 cups of cheese to sprinkle on top of enchiladas. Pour enchilada sauce over the top of rolled enchiladas (reserve a little bit to add after they are baked) and sprinkle with remaining cheese.

Bake at 350 degrees for about 25 minutes or until lightly browned and bubbly.

Pumpkin Cookies

2010-03-02T20:17:00.000-08:00

I like these cookies because they don't taste like a pumpkin muffin, they taste like a chocolate chip cookie.

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

By George Duran on the Food Network

Sweet Potatoes

2010-03-02T20:12:00.001-08:00

This is now my go to sweet potato recipe for Thanksgiving. It is from Paula Dean on the Food Network.

4 pounds sweet potatoes (about 6 large)
1/2 cup orange juice
1/2 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup light brown sugar
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Scrub the potatoes, prick them several times with a knife or fork, and bake them for 1 hour or until very soft when pierced with a knife. Remove from the oven and scoop out the insides as soon as they are cool enough to handle. Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined but not smooth and transfer to a baking dish.

Bake the potatoes for 20 to 30 minutes, until heated through.

Granola

2010-03-02T20:04:00.000-08:00

This is my new favorite granola recipe. It is Alton Brown's from the food network site and I love it, probably because it is full of sugar. I have replaced the maple syrup with honey, but prefer it with the syrup.

3 cups rolled oats
1 cup slivered almonds
1 cup cashews
3/4 cup shredded sweet coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup raisins

Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, and brown sugar.

In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.

Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

Shrimp Lettuce Wraps with Serrano Mint Sauce

2009-06-21T21:57:00.000-07:00

This was another Bobby Flay recipe. It was also fantastic, reminded me of the flavors at The Slanted Door. I need to check with my brother Brigham and see if he likes mint. If he does, I will make this for him the next time he comes to visit me.

Ingredients

1 pound large shrimp(about 36), peeled and deveined
3 tablespoons canola oil
Salt and freshly ground pepper
12 leaves green curly leaf lettuce
Serrano-Mint Sauce, recipe follows
Chili oil, for drizzling, optional
Fresh cilantro leaves

Directions

Preheat the grill to medium-high. In a large bowl, toss shrimp in oil and season with salt and pepper. Grill the shrimp for 1 to 2 minutes on each side or until just cooked through. Be careful not to overcook the shrimp, or they will be tough and rubbery. Remove from the grill.

Place about 3 shrimp in each lettuce leaf. Drizzle with the Serrano-Mint Sauce and with a little chili oil, if desired. Sprinkle with a few cilantro leaves. Roll up the lettuce leaves, and eat immediately.

Serrano-Mint Sauce:

1 cup tightly packed mint leaves, plus more for garnish

2 serrano chiles, chopped

4 cloves garlic, chopped

1 (1-inch) piece fresh ginger, peeled and chopped

2 teaspoons sugar

1/4 cup white wine vinegar

2 tablespoons fish sauce

Salt

Place all ingredients, except for salt, in a blender. Pulse until smooth. Season, to taste.

Soy Sauce-Grilled Shrimp with Spinach Salad

2009-06-21T21:50:00.000-07:00

This was a 9/10 dish. It is fresh, simple, delicious food.

My friend Addie was leaving for BYU and we wanted to cook one last time together. I had some shrimp in the freezer and looked up recipes on the food network web site under Bobby Flay. This was a winner.

Base:

1/4 cup soy sauce
2 limes, juiced
2 teaspoons honey
2-inch piece fresh ginger, finely grated
4 cloves garlic, finely chopped
1/4 cup canola oil, plus more for brushing

Soy Sauce Grilled Shrimp

12 ounces large (21-24) shrimp, peeled, tail-on, and deveined
1/2 recipe base
Kosher salt and freshly ground black pepper

Spinach Salad:

1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons canola oil
1 tablespoon toasted sesame oil
2 green onions, thinly sliced
1/4 cup chopped fresh cilantro leaves
8 ounces baby spinach
1/2 cup chopped salted peanuts

For Soy-Sauce Grilled Shrimp:

Whisk the soy, lime juice, honey, ginger, garlic and canola oil in a medium bowl until combined. Transfer half to a food processor fitted with the blade attachment and set aside. Add the shrimp to the marinade in the bowl and toss to coat. Cover and refrigerate for 15 minutes.

While the shrimp marinates, whisk together the rice vinegar, soy sauce, canola and sesame oils, scallion and cilantro in a small bowl.

Heat the grill to high. Remove the shrimp from the marinade, brush with canola oil, and season with salt and pepper. Skewer the shrimp and grill for 2 to 3 minutes per side, until just cooked through.

Toss the spinach with some of the vinaigrette and mound in the center of a serving platter. Arrange shrimp around spinach and spoon over more of the dressing. Scatter the peanuts over the salad and shrimp.

Chicken Tikka Masala # 2

2009-06-21T21:40:00.000-07:00

I found this recipe at My Kitchen Cafe.

My advice with this recipe is to make the sauce a day ahead of time and just leave the coconut milk out. On the day of, add the coconut milk to the sauce and then just simmer for a few minutes with the chicken. The flavor of the dish is much better when it has a chance to meld.

This is spicy, probably would be medium at the Bombay house. All three of my kids ate it and loved it, but they like things a little hot.

Chicken Tikka Masala
From my kitchen cafe with a couple of changes

Marinade
1 cup plain yogurt
1 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
2 teaspoons black pepper
1 tablespoon minced fresh ginger
1 teaspoon salt
3 boneless, skinless chicken breasts

Combine all ingredients except chicken. Pour sauce over chicken and refrigerate for one hour. Grill or cook chicken in frying pan. Discard marinade.

Sauce
1 tablespoon butter
1 clove garlic, minced
1/2 tablespoon fresh grated ginger
1/2 jalapeno pepper, seeds removed finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon salt
1 8-oz can tomato sauce
1 cup coconut milk
1/4 cup chopped cilantro

Melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Season with cumin, paprika and salt. Stir in tomato sauce. Simmer on low heat until sauce thickens, about 15 minutes. Let cool for a few minutes and then add the coconut milk when the sauce is cool enough that the milk won't curdle.

Add grilled chicken and simmer on low for 5 minutes. Garnish with fresh cilantro. Serve over hot rice.

Serves 4.

Asian Turkey Burgers with Wasabi Sauce

2009-06-19T00:03:00.001-07:00

This is the best burger I have EVER had...but that may not mean much to you all since I don't eat red meat. Still, I think you will find your taste buds screaming for more!

Ingredients:

1.5 lbs ground turkey
1 med red pepper, chopped
1/4 small head cabbage
1 large egg white, lightly beaten
3 Tbsp cilantro or basil, chopped
2 Tbsp plus 1 tsp soy sauce, divided
1 Tbsp ginger, grated
1 tsp sesame oil, divided (You need sesame oil...don't substitute!)
1/2 tsp kosher salt
1/4 tsp ground pepper
2-3Tbsp vegetable oil, divided
1/4 cup plus 2 Tbsp light mayo
2 tsp prepared wasabi
6 whole wheat hamburger buns, high quality, and toasted

Directions:

1. Mix together the turkey, bell pepper, cabbage, scallions, egg white, cilantro, 2 Tbsp soy sauce, ginger, 1/2 tsp sesame oil, salt and pepper. Shape into 6 patties about 1/2 inch thick.

2. Heat 2 Tbsp oil in a skillet over high heat until hot. Reduce heat to medium; add burgers and cook 5 min on each side or until cooked through, adding more oil if needed.

3. Meanwhile, stir mayo, wasabi, 1 tsp soy sauce, and 1/2 tsp sesame oil.

4. Put a burger in each bun and top with 1 Tbsp of the sauce. (Add a tomato and some cabbage for color and texture, if desired.)

YUMMY!!!

Mediterranean Chopped Salad

2009-06-18T23:56:00.000-07:00

This is one of those salads I find myself making over and over again. It's not the best thing you'll ever eat, but it is yummy.

Ingredients:

2 Tbsp olive oil

2 Tbsp white wine vinegar

2 tsp grainy mustard

Course salt and pepper

1 small head romaine lettuce, sliced

1/4 cup chopped, oil-packed roasted red peppers, drained

1/2 cup roasted almonds, chopped

1 can (15 oz) chickpeas, rinsed and drained

1 orange bell pepper, cut into 1 inch pieces

Directions:

In a small bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Mix salad ingredients, and combine with dressing.

Yogurt Chicken with Grapefruit Relish

2009-04-19T15:54:00.000-07:00

1/4 cup nonfat plain yogurt
3 TB lime juice, divided
2 t olive oil
2 t minced garlic
1 1/2 t ground cumin
1 t paprika
1 t salt, divided
1 pound boneless skinless chicken cutlets

2 cups segmented grapefruit
2 TB fresh chopped cilantro
1 small red onion, minced
1 TB honey
1/2 - 1 jalapeno pepper, seeded and finely chopped to taste
Ground black pepper, to taste

In a medium bowl combine yogurt, 2 TB of lime juice, olive oil, garlic, cumin, paprika and 1/2 t of salt. Add the chicken cutlets, turning to coat them. Cover with plastic wrap and refrigerate for 15 minutes or up to 8 hours.

Meanwhile in a small bowl, combine the grapefruit, onion, cilantro, honey, jalapeno, black pepper and remaining 1 TB of lime juice and 1/2 t of salt.

Grill the chicken for about 8- 10 minutes over medium heat until brown on the outside and no longer pink on the inside. Serve with the grapefruit relish.

Cream of Asparagus Soup

2009-04-19T15:49:00.000-07:00

My kids including Ellie loved this!

2 pounds asparagus, with woody parts of the stalk snapped off

1 large onion, chopped

1 potato, chopped

3 TB unsalted butter

5-6 cups chicken broth

1/4 teaspoon fresh lemon juice

1/2 cup cream fraiche, heavy cream or fat free half and half

Cut asparagus into 1/2-inch pieces.

Cook onion and potato in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until onion is softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.

Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.

Add lemon juice and garnish with asparagus tips.

Cooks' note:·Soup keeps, covered and chilled, 2 days. If making ahead, add last tablespoon butter and lemon juice after reheating.

Sweet 'N Sassy Chinese Ribs

2009-04-05T21:56:00.000-07:00

We were searching for a recipe to mimic the Hoisin Ribs at the Slanted Door. This recipe from our Weber Grill Book made us ribs that were deliciously close. We were going to grill the ribs, but our propane ran out, so we had to cook them tented in aluminum foil in the oven. The sauce is the star with this recipe and our oven baked ribs were delicious, but I can't wait to try them on the grill.

(When cooking ribs, you need to take off the nasty membrane on the back of the slab. Just loosen it with a knife and then pull it off. Otherwise, the meat will be tough. I have also read that you should not boil the ribs first, our bbq book says that they will lose their flavor.)

3/4 cup sugar
1/2 cup soy sauce
3 TB Hoisin sauce
1 TB fresh ginger, minced
2 tsp minched garlic

2-3 slabs baby back pork ribs

Whisk together marinade ingredients.

Place the ribs in a single layer in a roasting pan. Pour the marinade over the ribs, turn the ribs to coat them evenly, cover with plastic wrap and refrigerate for 4-6 hours.

Allow the ribs to stand at room temperature for 20-30 minutes before grilling. Drain the ribs and reserve the marinade. Pour the marinade into a saucepan and bring to a boil. Boil one full minute. Set aside.

Grill the ribs, rib side down over indirect medium heat until the meat is very tender and has pulled back from the end of the bones, 1 1/2 - 2 hours. During the last 20 minutes of grilling time, baste generously with the marinade. Remove from the grill and allow to rest for 5 to 10 minutes before slicing into individual ribs. Serve warm.

Blondies

2009-04-05T21:40:00.000-07:00

My new favorite Blondie recipe because it is even simpler than scotcharoos and Rice Krispie treats!

8 tablespoons butter, melted
1 cup brown sugar
1 egg
1 teaspoon vanilla or 1/2 teaspoon almond extract
Pinch salt
1 cup all-purpose flour

Butter an 8×8 pan
Mix melted butter with brown sugar - beat until smooth. Beat in egg and then vanilla.
Add salt, stir in flour. Mix in any additions (below).
Pour into prepared pan. Bake at 350°F 20-25 minutes, or until set in the middle. I always err on the side of caution with baking times — nobody ever complained about a gooey-middled cookie. Cool on rack before cutting them.

Further additions, use one or a combination of:

1/2 to 1 cup chopped nuts, toasting them first for even better flavor
1/2 to 1 cup chocolate chips
1/2 teaspoon mint extract in addition to or in place of the vanilla
1/2 cup mashed bananas
1/4 cup bourbon, scotch or other whiskey; increase the flour by one tablespoon
2 tablespoons of espresso powder with the vanilla
Stir 1/2 cup dried fruit, especially dried cherries, into the prepared batter
Top with a vanilla butter cream or chocolate peanut butter cream frosting

My New Favorite Chicken Salad

2009-04-05T21:37:00.001-07:00

I've never made chicken salad before with vinegar. It turns out that it is really good. This recipe is again from Smitten Kitchen.

Cranberry-Walnut Chicken Salad

Makes 4 to 6 servings.

4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 lb) (I like to brine mine first, then poach it in water for 15 to 20 minutes because I am completely neurotic about chicken getting dried out in any way.)
1 cup walnuts, toasted and chopped
1 celery rib, diced into small bits (1 cup)
2 or more tablespoons finely chopped shallot
1 cup dried cranberries
2/3 to 3/4 cup mayonnaise
3 tablespoons tarragon vinegar, if you have it, or champagne or white wine vinegar works well, too
2 tablespoons finely chopped fresh tarragon or herb or your choice ( I used thyme and it was good)
1/2 teaspoon salt
1/2 teaspoon black pepper

Toss together all ingredients in a large bowl until combined well.

Fetttucini With Chicken and Bell Pepper Sauce

2009-01-16T14:55:00.001-08:00

Here is another great recipe from my friend Amy who got it from Epicurious.com. It is simple, and delicious and rather fattening.

Make sure to sprinkle the final dish with parmesan cheese, kosher salt and fresh ground pepper.

12 ounces skinless boneless chicken thighs (I used breasts)
1 tablespoon butter
1 large green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 small red onion, thinly sliced
2 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
1 1/2 cups whipping cream
1 cup chicken stock or canned low-salt chicken broth

3 tablespoons thinly sliced fresh basil
1/4 cup finely grated Parmesan cheese

8 ounces fettuccine
Additional grated Parmesan cheese

Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken and cook until brown on both sides, about 5 minutes. Transfer chicken to plate. Add green and red bell peppers and onion to same skillet and sauté until crisp-tender, about 5 minutes. Add minced garlic and crushed red pepper to skillet and sauté 4 minutes. Add whipping cream and chicken stock. Simmer until sauce thickens slightly, about 8 minutes.

Cut chicken into strips and add to sauce. Simmer until chicken is cooked through, about 2 minutes. Add basil and 1/4 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat. Serve, passing additional Parmesan separately.

www.epicurious.com

Chicken Chili

2009-01-16T14:37:00.001-08:00

I made a cook book for a running friend from BYU. It has been fun to read through the recipes sent to me by teammates. This is one of my favorites so far, from Amy in Vancouver. Some white chicken chili recipes are so bland, but this one has 3 TB of chili powder. (It tastes bests one day old with a bit of chicken stock added to thin it to your desired consistency.)

1/4 cup olive oil
1 1/3 cups chopped onion
1 large green bell pepper, chopped
6 garlic cloves, chopped
2 1/4 pounds skinless boneless chicken thighs or breasts, cut into 1/2-inch cubes ( I used
3 1/2 tablespoons chili powder
2 tablespoons tomato paste
1 tablespoon ground cumin
1 tablespoon dried oregano
2 15- to 16-ounce cans white beans, drained, juices reserved
2 15-ounce cans diced tomatoes in juice
1/2 cup chopped fresh cilantro

Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and garlic; sauté until vegetables begin to soften, about 5 minutes. Add chicken; sprinkle with salt and pepper. Sauté until chicken is no longer pink outside, about 5 minutes. Mix in chili powder, tomato paste, cumin, and oregano. Add beans, 1 cup reserved bean juices, and canned tomatoes. Simmer until chicken is cooked through and chili is thickened, about 25 minutes. If chili is too thick, add more bean juices by tablespoonfuls to thin. Season chili to taste with salt and pepper. Mix in cilantro and serve.

www.epicurious.com

Chocolate Peanut Butter Cake

2009-01-16T14:34:00.000-08:00

This cake is perfect. My friend Addie helped me make it - she did the peanut butter frosting. I made the cake and we both did the ganache together. We foolishly brought it to Young Women, we should have just eaten the whole thing ourselves.

This is another recipe from my favorite food blog.

Makes an 8-inch triple-layer cake; serves 12 to 16 ( I only had two pans, so mine was a double layer cake, but triple would be that much better and more impressive in the presentation.)

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Once cool, put them in the freezer for about 30 minutes before you frost them. They are crumbly cakes, so the freeszing time makes them much easier to frost.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Ultimate Greek Salad

2008-11-11T22:49:00.000-08:00

Brady says he loved every part of this salad except the tomatoes and kalamata olives. Anyone else think that is absolutely hilarious? What a nice husband. Seriously, though, if you like kalamata olives, tomatoes, and feta cheese, this will be a smash hit for you.

Dressing:
6 Tbsp olive oil (I used much less)
1 1/2 Tbsp fresh lemon juice
1 Tbsp red wine vinegar
2 garlic cloves, minced
1 tsp dried oregano

Salad:
1 head lettuce, torn into bite-size peices
3 large plum tomatoes, sliced thin
1 English cucumber, peeled and coarsly chopped (the long, thing, almost seedless ones)
1 medium red onion, cut into thin rings
1 small green/red pepper, cut into thin rings
3/4 c kalamata olives
3/4 c crumbled feta cheese

Directions:
1. Whisk dressing ingredients together until blended.
2. Season to taste.
3. Combine all salad ingredients--except cheese--in large bowl.
4. Toss with dressing.
5. Sprinkle cheese over and serve.

Cranberry Muffins

2008-11-11T22:43:00.000-08:00

In the spirit of sugar, flour, and eggs that highlight the holiday season, and seem to highlight our blog these days, I bring you an idiot-proof, delicious late-night snack.

Ingredients:

1 1/2 c chopped fresh cranberries

1 1/4 c sugar

3 c flour

1 1/2 Tbsp baking powder

1/2 tsp salt

1/2 c butter

2 eggs, lightly beaten

1 c milk

1 c chopped pecans

1 Tbsp grated orange peel (or use OJ)

Preparation:

Toss cranberries with 1/4 c sugar in a bowl; set aside.

In a mixing bowl, combine flour, baking powder, salt, and remaining 1 c sugar. Cut in butter until mixture resembles course crumbs. Combine eggs with milk; stir into flour mixture until just moistened. Gently fold in nuts and orange peel and cranberries. Fill muffin tins to 2/3 full. Bake at 400 degrees for 20-25 min (17 min in my oven). Makes about 18 muffins.

Apple Bread Pudding with Carmel Sauce

2008-10-19T20:42:00.000-07:00

I think that I cook healthy food for my family, but the recent posts prove that we eat our share of high fat, high sugar foods too. We do still eat zucchini, mushrooms and carrots, but the stars of my current cooking have lately had loads of sugar, butter and eggs.

When Ellie was born, I gave up baking, but the past few months I have found myself back in the kitchen using the oven trying to concentrate while I measure out ingredients for both a wheat and rice flour version of whatever I am cooking. The care of Ellie must be less time intensive that it used to.

This recipe is from Lanette Hopkins, the master of cheese zombies.

Cream together:

1 cup butter
2 cups sugar
2 eggs

Mix the following to the creamed mixture:

2 cups flour
2 t soda
2 t cinnamon

Blend in 4 cups of peeled and grated apples. Bake in lightly greased 9 X 13 pans about 45 minutes at 350 degrees.

Carmel Sauce:
1 cup butter
1 cup white sugar
1 cup brown sugar
1 cup cream

Cook butter and sugar together until sugar is dissolved. (I cooked it until it registered 220 on a candy thermometer. I didn't want it to reach the hard or soft ball stage, but I wanted to make sure the sugar would dissolve. The sugar wasn't dissolved, even at 220, but once I added the cream, it dissolved completely. If you don't want to mess with the candy thermometer, just cook it over low heat for about 5-6 minutes.) Stir in the cream. Heat through and serve warm over apple pudding.

Cory loved it with ice cream on top, I preferred mine without.

The Most Delicious Thing I Make

2008-10-15T21:38:00.001-07:00

Lemon Curd:

1/2 cup strained lemon juice
1 1/2 TB packed lemon zest
1/2 cup + 2 TB unsalted butter
pinch of salt
4 egg yolks
1 whole egg
1 1/4 cup sugar

Place zest in top of double boiler. Add juice and butter cut into chunks along with salt. Set aside.

Beat egg yolks and egg together at high speed until foamy. Gradually add the sugar, continuing to beat until it is pale, fluffy and thick, about 5 minutes.

Scrape egg mixture into top of double boiler and set over base containing simmering water. Begin whisking constantly until thick and steaming hot, about 10 minutes.

Be careful not to overcook. It is done when it will coat a spoon heavily. Remove from heat.

If you are anal, pour the curd into a fine-meshed sieve and set over a bowl and press it through with a rubber spatula, leaving the zest behind. Store in sterilized dry jars. Let it cool uncovered, then cap and refrigerate.

This stuff is heavenly. I used it with some whipped cream and strawberries for a delicious topping to pound cake.

I cannot wait for lemon season when I can make this again!

Italian Buttercream

2008-10-15T21:12:00.000-07:00

I ate a cupcake once with a good friend and I said, "Wow, this frosting tastes delicious. It doesn't taste anything like the buttercream I make."

And she said, "It tastes just like my buttercream."

At that moment, I knew I had a mission. I was determined to learn the art to and master buttercreams. I haven't quite mastered the art; both times I have made Italian buttercream, I have had to do one part of the recipe twice. But, I have learned that American buttercream is butter and sugar. Italian buttercream is butter, sugar, and egg whites. French buttercream uses the whole egg.

One of my Young Women loves to cook and we get together and try new recipes. She helped me make these cupcakes for a baby shower. It was our second time with the Italian Buttercream and we have learned some things: Like, don't beat the eggs too long, you don't have time to do dishes, and don't let the chocolate get too cold. We let it sit for about ten minutes because I didn't want to cook the egg and it made the frosting turn to fudge.

The recipe:

5 ounces egg whites (about 5 egg whites)
1 1/4 cup sugar
1/3 cup water
1 lb butter
About 6 ounces DARK chocolate (the semi-sweet was too sweet, go for the DARK chocolate)

1. Heat sugar and water to 240 degrees.Use a candy thermometer. It takes a good 8-10 minutes.

2. Whip egg whites till almost a stiff peak and then shut off the mixer. (Doesn't take long. Don't try to do dishes while you are mixing.)

3. When sugar mixture is done, flip mixer on low and pour sugar in bowl. Immediately turn the mixer on high and whip till cool. (This takes a LONG time, at least 10 minutes. If you are making chocolate frosting, this is a good time to start melting the chocolate over the double boiler.)

4. Once cool, slowly add the butter. (Sometimes the frosting will start to look curdled, don't lose faith, keep stirring and it should come back together.)

5. Flavor to your liking. This means for me, add chocolate: After a few minutes of whipping the egg and sugar mixture, start melting the dark chocolate over a double boiler. Let the chocolate cool for just a couple of minutes before adding it to the frosting. Stir as you add the chocolate. You don't want too much chocolate or the frosting will separate, so just keep an eye on it.

I know, it sounds crazy, and it is. But, I promise these are as delicious as the chocolate cupcakes at the Ferry Building in San Francisco. I want to make some with raspberry frosting, but I haven't tried this yet.

Grilled Chicken Parmesan

2008-10-15T20:58:00.000-07:00

I am a sucker for Chicken Parmesan, I love the fried stuff. This was a fantastic alternative and saved all kinds of calories.

1/4 cup olive oil
1/4 cup balsamic vinegar
1 TB chopped fresh basil

1 pound chicken tenders (The chicken tenders are much easier to grill since they are a more uniform size than the breasts)
Mozzarella
Parmesan, grated
Favorite spaghetti sauce (I have a firm testimony of Classico)
Noodles

Marinate 1 pound of chicken tenders for one hour in the balsamic vinegar, olive oil and chopped herbs. Discard the marinade and grill the chicken over medium heat for 8-10 minutes or until juices run clear. As soon as the chicken is off the grill, layer some mozzarella cheese over the top and then cover with tin foil for about 5 minutes. (Covering the chicken also helps to keep it perfectly moist.)

While the chicken is grilling, prepare the pasta according to package directions and heat up one jar of your favorite spaghetti sauce.

Serve the pasta with the sauce and the chicken and some freshly grated Parmesan on the top.

Pumpkin Layer Cake

2008-09-30T12:17:00.000-07:00

Perfect for autumn...even if there is no such thing as autumn where you live! This feeds a crowd!

Ingredients:

1 c unsalted butter, softened

2 1/2 cups flour

1 Tbsp pumpkin-pie spice*

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 cups sugar

4 eggs, room temp

1 can (15 oz) pure pumpkin puree

Creamy Spiced Frosting (see below)

*Pumpkin pie spice can be purchased, or make it yourself with 1 tsp each cinnamon and ginger with 1/4 tsp each nutmeg and allspice.

Directions:

1. Preheat oven to 350 degrees. Butter two 9" cake pans, and dust with flower. In a medium bowl, whisk flour, pumpkin-pie spice, baking powder, baking soda, and salt. Set aside.

2. In a large bowl, using an electric mixer, beat butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition; beat in pumpkin puree. With mixer on low, gradually add flour mixture; mix just until combined.

3. Divide batter between pans. Smooth tops, and bake until toothpick comes out clean, 40-45 min (35 min on my oven). Cool 15 min in pans; run a knife around edge of pans and invert cakes onto a wire rack to cool completely before icing.

4. Spread 1/3 of frosting on one cake, then place the other cake on top. Use remaining frosting on top and sides of both cakes. Sprinkle with more pumpkin-pie spice.

Creamy Spiced Frosting:

In a large bowl, using an electric mixer, beat together 1 c butter and 1 bar cream cheese (fat free works and makes you feel a tad less guilty about all the butter and sugar in this baby) until smooth; add 1 lb confectioners sugar. Mix in 1/2 tsp pumpkin-pie spice. FYI: I didn't come close to using all the icing on our cake.

Chocolate Pudding Cake

2008-09-15T11:16:00.000-07:00

We made a variation of this in chocolate class a couple of years ago. Very easy, with great pay-offs. Even Cory can eat this!

Ingredients:

butter, room temperature, for baking dish

1/2 cup granulated sgar, plus more for baking dish

6 large eggs, room temperature, separated

6 oz semisweet chocolate, melted (Note: Melt chocolate in a glass bowl over a pan of hot water, stirring frequently. Do not burn.)

1/2 tsp salt

confectioners' sugar, for dusting

Directions:

1. Preheat oven to 350 degrees and set a kettle of water to boil. Butter a shallow 2 Qt baking dish; coat with granulated sugar, tapping out excess.

2. In a large bowl, whisk egg yolks with granulated sugar until lightened in color. Whisk in melted chocolate bit by bit, so the egg does not cook; set aside.

3. In a large, clean bowl, using an electric mixer on high, beat egg whites with salt until soft peaks form. Whisk 1/3 of whites into chocolate mixture. Add remaining whites, and gently ford with a rubber spatula just until combined (do not overmix).

4. Transfer batter to prepared baking dish. Set dish into a roasting pan, and poue enough boiling water into pan to come about 1 inch up side of dish. Bake until puffed and just set (center of cake should barely move when jiggled), 25 min, up to 35 min. Let cool 5 min; dust with confectioners' sugar just before serving. Serve with Vanilla ice cream.

Note: This cake does not keep well. Have friends over and eat the whole thing. Serves 6.

Broccoli and Pork Stir-Fry

2008-09-15T11:08:00.000-07:00

Ingredients:

1 tsp grated orange zest, plus 1/4 cup fresh orange juice

1/4 cup soy sauce

1/4 cup rice vinegar

1 Tbsp cornstarch

2 tsp EVOO

1 pork tenderloin (1 lb), thinly sliced

2 garlic cloves, minced

3 scallions, white and green parts separated and thinly sliced

1 head broccoli (1 lb), cut into bite-size florets, stalks peeled and thinly sliced

Directions:

1. In a medium bowl, combine orange zest and juice, soy sauce, vinegar, and cornstarch; set stir-fry sauce aside.

2. In a large nonstick skillet, heat 1 tsp oil over medium. Working in two batches, cook pork until borned on one side, 1-2 min (pork will cook more in step 4). Transfer to a plate and set aside; reserve skillet.

3. Add remaining tsp oil, garlic, and scallion whites to skillet. Cook, stirring occasionally, until scallions wilt, 1-2 min. Add broccoli and 1/2 cup water; cover, and cook until broccoli is creisp-tender and water has evaporated, 2-4 min.

4. Add pork (with any juices) and stir-fry sauce to skillet. Cook, stirring, until pork is cooked through and sauce has thickened, 1-2 min. Top with scallion greens.

Pantry Porkchops

2008-09-07T08:31:00.000-07:00

This is another recipe from the Weber Grill book, our grilling bible. These pork chops were incredibly easy to make and since the missionaries stood us up for dinner, we had some delicious leftovers.

1/4 cup plus 1 TB fresh lemon juice
3 TB soy sauce
1 TB extra virgin olive oil
1/2 t light brown sugar
1/2 t chopped fresh rosemary
1/4 t kosher salt
1/4 t freshly ground black pepper

4 pork rib chops, about 1 1/4 inch thick

To make the marinade: In a medium bowl, whisk together the marinade ingredients.

Place the chops in a large resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly, turn the bag and distribute the marinade, place in a bowl and refrigerate for 20 to 30 minutes.

Remove the chops and discard the marinade. Allow to stand at room temperature for 20 to 30 minutes.

Sear the chops over direct high heat for 6 minutes, turning once halfway through searing time. Continue grilling over indirect medium heat until juices run clear 6-8 minutes. Season with salt and pepper. Serve warm.

Cajun Chicken Rub

2008-09-07T08:00:00.000-07:00

This is a flavors dancing in your mouth recipe. It is so simple, just combine a few already in your pantry ingredients and then rub it on the chicken, but the taste is absolutely delicious.

We used chicken thighs, but you can substitute chicken tenders.

1 TB light brown sugar
1 TB granulated sugar
1 TB granulated onion
1 TB paprika
2 t dried thyme
2 t dried oregano
2 t coarsely ground black pepper
2 t kosher salt

16 boneless, skinless chicken thighs, rinsed under cold water and patted dry with paper towels

Extra virgin olive oil

To make the rub: In a small bowl combine the rub ingredients. Coat chicken with the rub and then brush or spray with the olive oil.

Grill the thighs over direct medium heat until the meat is firm and juices run clear, about 8-10 minutes, turning once halfway through grilling time.

Blueberry Bars

2008-08-19T14:43:00.000-07:00

Smitten Kitchen is my new favorite food blog (which Cory actually discovered). The food she makes tastes delicious and the pictures are superb.

These blueberry bars made me think that it is OK to have a dessert that is not chocolate. They were incredible. These taste delicious chilled in the fridge or warm with ice cream on top.

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

4. Bake in preheated oven for 45 minutes, or until top is slightly brown. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares.

Chicken Tapenade

2008-07-30T21:14:00.000-07:00

This one has so much flavor from the kalamata olives. This was a big pleaser for Cory and the kids -- plus the dark red olives make it just look and smell delicious.

Chicken Tapenade

Ingredients for the Tapenade (combine in food processor to make a paste):
3/4 c. pitted Kalamata olives
2 anchovy fillets (substituted 2 t. of anchovy paste)
2 T. coarsely chopped shallots
2 T. EVOO
1 T. fresh lemon juice
1 T. capers, drained
1 t. minced garlic
1/4 t. freshly ground pepper

Ingredients for the marinade (whisk together):
2 T. lemon juice
3 T EVOO
1/4 c. of the tapenade (from above)

Directions: Marinate 4 chicken breasts for 4-6 hours. Grill over indirect medium heat using the 60-40 rule until juices run clear.

Goes well with a ceasar salad and roasted potato wedges with EVOO and garlic. Add a bit of all these together to make a pretty picture (re: above).

Fresh Rasberry Shake

2008-07-30T21:04:00.000-07:00

It's the summer of the raspberry in our home. Simple, sweet, delicious on a hot California night...

Fresh Rasberry Shake (are any directions really needed here?):

Ingredients:
Huge mug
Lots of vanilla ice cream (no french vanilla please)
Raspberries

Directions:
Yep, just mix it together
Toss a raspberry on top for the first and most important bite

Raspberry Peach Pie

2008-07-30T20:47:00.001-07:00

While I love birthday cakes, the past two years now I've requested Cory to make some variation of peach pie. This year he surprised me with this:

Now, he didn't make the crust from scratch, but he has before. He learned how to make a killer pumpkin pie crust three years ago and it surprised even me.

Raspberry Peach Pie (by Mindee Myers)

Crust (should you choose to make it):
1 1/2 cups reduced fat vanilla wafer crumbs
2 tablespoons sugar
2 tablespoons butter or stick margarine, melted
1 egg white

Filling:
1/2 cup sugar
3 tablespoons cornstarch
1/4 cup water
4 cups sliced peeled fresh peaches or frozen unsweetened peach slices, thawed
3 cups raspberries

Directions:

In a food processor, combine the wafer crumbs, sugar and butter; pulse until blended. Add egg white; pulse until moistened. Press mixture onto the bottom and up the sides of a 9-in. pie plate. Bake at 375 degrees F for 8-10 minutes or until lightly browned. Cool completely on a wire rack.

In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Add peaches; stir to coat. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; gently stir in raspberries. Spoon into prepared crust. Refrigerate until chilled. Refrigerate leftovers.While not part of the recipe, Cory added vanilla ice cream the serving of this. Frankly, it's a must.

Grilled Corn on the Cob, Cafe Habana Style

2008-07-17T21:20:00.000-07:00

When we went to New York to visit Brig, one of our favorite dishes was grilled corn on the cob from a Cuban restaurant called Cafe Habana. Brig mentioned that it probably wouldn't be hard to make, and he turned out to be right. (That is the Cafe Habana corn picture. We don't have a great one of ours yet.)

Corn
Vegetable oil
Sour Cream
Mayonnaise
Cotija Cheese
Chili powder
Lime

Soak the cobs with the husks on for thirty minutes. We found this easiest to do in our cooler; you can put a kitchen pan on top of the corn to keep it immersed in water if it keeps bobbing up.

Remove the husks and then rub the cobs with a bit of vegetable oil. (We tried butter the first time, but it caused a lot of fires.)
Grill the corn over medium to medium high heat until all sides are toasted.

Brush the corn generously with a half mayo half sour cream mixture.

Roll in Cotija cheese (You can sub feta if you want.)

Season generously with chili powder.
Squeeze a quarter of lime over the corn.
At Cafe Habana it is served over a bed of mixed greens with a lime on the side.

Emily's French Toast

2008-07-17T21:13:00.000-07:00

This was one of the first dishes we ate out of Emily and Beau's kitchen. We knew that we would really enjoy hanging out with them after tasting this fine creation. The picture is taken with Cory's wheat free bread and it turned out fantastic, so if you know any celiacs, tell them to try this.

1 loaf french bread, cut into 1 inch slices.
Whipped cream cheese

Spread a thin layer of cream cheese between two slices of bread, a little less then the peanut butter thickness on a sandwich, and place sandwiched slices in a glass pan sprayed with cooking spray.

Mix together:
4 eggs
1 cup milk
1/4 cup sugar
1/4 tsp salt
1/4 tsp cinnamon

Pour over bread and let sit for five minutes, turn bread over and cover pan with saran wrap. Refrigerate overnight. Drizzle melted butter over the top and bake uncovered at 400 degrees for 25 to 30 minutes.

Whipped Topping:
1 pt whipping cream
1/4 cup sugar

Top with strawberries mixed with sugar and the whipped topping.

Molten Chocolate Cake

2008-07-17T20:57:00.000-07:00

This is what I make when I am trying to impress people. Karen, Emily and I made this the first week of our six week chocolate class. It was probably the easiest recipe and the tastiest.

Special Equipment
You need to buy six custard or souffle cups. It is worth the investment. The custard cups are a few bucks in the cookware aisle of the grocery store.
You also need a double broiler. But, if you don't have one, you can rest a glass bowl on the top of a medium saucepan; just make sure the bottom of the bowl is not immersed in the water.

Sauce
4 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/3 cup hot water
1/4 cup light corn syrup

Cakes
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons unsalted butter
3 large eggs
3 large egg yolks
1 1/2 cups powdered sugar
1/2 cup all purpose flour

For Sauce:
Stir both the chocolates in top of double boiler over barely simmering water until melted. Add 1/3 cup hot water, corn syrup and whisk until smooth. Remove from over the water. (This can be made 2 days ahead. Cover and chill. Before serving, rewarm in saucepan over low heat and stir occasionally.)

For Cakes:
Preheat oven to 450. Butter the six souffle or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly, about five minutes so that the eggs won't cook when you add them. While the chocolate mixture is cooling, whisk the eggs and egg yolks in a large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes dividing equally. (Can be made one day ahead. Cover and chill.)

Bake cakes until sides are set but the center remains soft and runny; about 11 minutes or up to 14 for the refrigerated batter. Run a small knife around the cakes to loosen. Immediately turn cakes out onto plates. Spoon sauce around the cakes and serve with whipped cream or ice cream.

Grilled Pizzas with Asparagus and Sun-Dried Tomatoes

2008-06-11T17:18:00.000-07:00

...courtesy Martha

***Disclaimer: This is not the healthiest post on the block.

Ingredients:
1 bunch asparagus (1 lb), thick ends removed and sliced into thirds
1 bunch scallions
1/2 cup sun-dried tomatoes (oil-packed, but I soaked them in water for a bit to get the oil off), thinly sliced
1 lb store-bought pizza dough, thawed if frozen
1 cup ricotta (low fat or no fat taste great)

Directions:
1. Heat grill to medium. In a large bowl, combine asparagus, scallions, and 1 Tbsp sun-dried tomato oil (I didn't use close to that amount). Season with salt and pepper. Grill, turning occasionally, until veggies are tender (6-9 min).

2. Spray a large baking sheet. On a floured surface, divide dough in half, and roll it to form two 9-inch ovals. Transfer to sheet, and brush with a tiny bit of sun-dried tomato oil.

3. Transfer dough pieces to grill. Cook until undersides are firm and beginning to char slightly, about 2 min. Using tongs, tranfer crusts, grilled SIDE UP, back to the baking sheet.

4. Dividing evenly, top crusts with ricotta, then asparagus, scallions, and sun-dried tomatoes. Season with salt and pepper. Slide back onto grill and cook, rotating occasionally, until crusts are cooked through, 3-5 min. Tranfer pizzes to cutting board and serve.

Applebee's Chicken Fajita Rollups

2008-06-09T10:29:00.000-07:00

I have to credit my cousin for this one. We love this meal and we've probably eaten it a dozen times.

Marinade:

2 c water

3 Tbsp sugar

2 Tbsp white distilled vinegar

2 tsp hickory smoke flavoring (i.e. liquid smoke)

2 tsp garlic powder

1 tsp ground black pepper

4 chicken breasts

1/3 c soy sauce

2 tsp salt

1 Tbsp chipotle pepper (or 1 and 1/2 tsp ground cayenne pepper)

2 tsp paprika

1 tsp onion powder

Combine marinade ingredients and add chicken. Cover and chill for 2 hours only (the liquid smoke is very strong if you go longer).

Mexi-Ranch Dipping Sauce

1/2 c mayo

2 Tbsp diced tomato

1 Tbsp white distilled vinegar

1 tsp canned green chili pepper

1/4 tsp salt

pinch cumin

2 Tbsp minced onion

1 Tbsp buttermilk (or milk)

2 tsp minced fresh cilantro

3/4 tsp paprika

pinch dill weed

pinch cayenne pepper

Prepare dipping sauce while chicken marinates. Stir well. Cover and chill.

Pico De Gallo:

2 medium tomatoes, diced

1 jalapeno, seeded and diced

2 tsp minced fresh cilantro

1/4 tsp ground black pepper

1 c diced red onion

1 tsp lime juice

1/4 tsp salt

Combine pico de gallo. Cover and chill.

4 Large flour tortillas

1 c shredded Monterey jack

1 c shrdded cheddar

4 c shredded lettuce

When ready to make roll ups, preheat grill to medium/high heat. Grill breasts for 4-7 min per side. Build rollups by laying larg tortilla in skillet over low heat. Sprinkle 1/2 c combined cheeses followed by 3 tsp pico de gallo. Slice one chicken breast into bite size pieces and arrange on the lettuce. Fold ends of tortilla over filling then roll from bottom. Make a diagonal cut across center of roll up and serve with small dish of dipping sauce on side.

Mother's Day Salmon

2008-05-29T22:26:00.001-07:00

Mixed Greens

3/4 Cup Extra Virgin Olive Oil
1/4 Cup White Wine Vinegar
Tomato, chopped fine
Shallot and garlic, 3 tsp of each, chopped as finely as possible
Dash of fresh lemon juice

Salmon

Finely chopped chives

For the dressing, mix vinegar, oil, and lemon juice. Add the chopped tomato, shallot and garlic. Set aside.

Grill the Salmon over medium heat six minutes with the flesh side down, flip and grill for about four minutes more with the skin side down. Once off the grill, slide a knife between the skin and flesh of salmon and the skin will slide right off.

Serve salmon on top of mixed greens. Pour dressing over the fish. Then sprinkle with finely chopped chives.

We usually serve ours with some garlic roast potatoes.

Thai Chicken and Noodle Salad

2008-05-29T22:14:00.000-07:00

1 1/4 pounds boneless, skinless chicken breasts, thinly sliced crosswise
Spicy Asian Dressing (see below)
coarse salt
3 1/2 ounces Chinese rice noodles
1 tb vegetable oil
2 carrots, sliced into ribbons with a vegetable peeler
1 English cucumber, halved lengthwise and thinly sliced crosswise
1/4 cup fresh basil, torn
bean sprouts, chopped peanuts, fresh mint leaves, red pepper flakes, sliced scallions greens, for garnish

1 - Place chicken and half of Spicy Asian Dressing in a resealable plastic bog (reserve remaining dressing.) Marinate at room temp for 30 minutes (or refrigerate up to overnight.)

2- In a large pot of boiling water, cook noodles according to package directions. Drain. Rinse under cold water. Transfer to a platter.

3- Heat oil over med-high. Working in batches, cook chicken until cooked through (1-2 minutes), transfer to platter on top of noodles.

4 - Top with carrots cucumber, basil. Drizzle with remaining dressing. Sprinkle with garnishes if desired.

Asian Dressing
In medium bowl, combine 4 thinly sliced scallion whites, 2 minced garlic cloves, 1/2 cup soy sauce, 1/4 cup rice vinegar, 2 TB light brown sugar, I TB fresh lime juice, 1/2 teaspoon red-pepper flakes.

Italian Beef

2008-05-29T22:04:00.000-07:00

If you need to feed a crowd this is a great recipe. If you have had Johnny's Italian Beef, this is not Johnny's, but it will shock you how much you still like it and think that it is delicious. It is another one from my friend Camille.

Italian Beef

1 (3-4 1/2 lb chuck roast, trimmed well of fat
12 ounces of beer or 1 1/2 cups beef broth
1 envelope of dry Italina salad dressing mix
12oz jar Pepperoncini peppers with liquid (12 oz of peppers is too hot for my kids, my advice is to try half at first and then work your way up.)

If you want add: a couple dashes of garlic powder, dash of cayenne, pepper and black pepper, couple dashes of Essence of Emeril.

Provolone cheese if desired
Hard rolls, french bread whatever you choose

Prep: Pour beer or broth into crock pot. Drain liquid from pepperoncini into crock pot. Stir in salad dressing and mix until well blended. Place half the peppers in the crock pot and place roast on top of the peppers. Place remaining peppers on top of roast. Cook on low 8 - 10 hours. (I have even gone 12 expecially if I'm the 4-5# size.)

Remove cooked beef and shred with 2 forks. It should be very tender and shred with little to no effort. Return to crockpot and serve on rolls with Au Jus on side.

Shrimp Tacos with Poblano-Avocado Salsa

2008-04-16T21:58:00.000-07:00

Kristen's last post made me laugh, because I had decided to post tonight's dinner already before seeing her last post. This is yummy, yummy, yummy, and pretty easy.

Prep Time: 20 min
Grilling Time: 13-17 min

Salsa
1 ear corn, husked (I used frozen corn)
6 scallions
Extra virgin olive oil
1 medium poblano chile
1 cup cherry tomatoes, cut into 1/4 inch dice
1 Hass avocado, cut into 1/4 inch dice
1 Tbsp cilantro
1 Tbsp fresh lime juice
1 teaspoon minced garlic (I used lots more)
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

32 large shrimp, about 1.5 pounds, peeled and deveined
8 flour tortillas

1. To make the salsa: Brush or spray the corn and scallions with oil. Grill the corn until browned in spots and tender, the scallions until lightly marked, and the chile until black and blistered in spots, over Direct Medium heat. The chile and corn will take 10-12 min and the scallions will take 3-4 min. (I just put mine on the stove.) Combine in a bowl, and add the remaining salsa ingredients.

2. Brush or spray the shrimp all over with oil and the salt and pepper. Grill over Direct High heat until the shrimp are firm to the touch and just turning opaque in the center, 2-4 min, turning once. Grill the tortillas, turning once. Fill the tortialls with salsa and shrimp, and serve warm.

Mmmmm....mmmmm.....GOOD.

Shrimp Tacos

2008-04-07T11:12:00.000-07:00

Coleslaw:
4 cups shredded green cabbage
1/2 cup sliced white onion
3 TB lime juice
1 1/2 TB dried oregano

- Toss and season with salt

Sauce:
1/2 cup mayo
1/2 avocado
1/2 cup cilantro
3 TB lime juice
1/8 tsp cayenne pepper

- blend in blender, add a tiny bit of water if needed

Shrimp:

1 pound shrimp
pinch of sugar (helps get a nice attractive sear)
1 TB vegetable oil

- Peel shrimp, pat it dry, season it with salt, pepper and sugar. Heat oil over high heat and add shrimp. Cook until shrimp are curled and pink.

Put everything together over warm corn tortillas.

Citrus Avocado Chicken

2008-04-07T10:53:00.000-07:00

I think this is the most delicious thing that I make and the fact we have fresh oranges in our backyard makes it even more incredible. It takes a long time with all the chopping of fresh herbs and segmenting the fruit, so I only make it once or twice a year. Cory and I made it for Easter dinner together for my family and it was so much more delicious than ham.

The recipe is from Weber's Big Book of Grilling. The recipe serves our family; two adults and two kids. I would increase the salsa for additional adults.

Salsa:
2 limes segmented
2 oranges segmented
1 medium grapefruit segmented
1 Serrano Chile, stemmed, seeded and minced
1 green onion (white part only) minced
1 TB finely chopped fresh basil
1 TB finely chopped fresh cilantro
1 TB honey
1 tsp. minced Anaheim Chile pepper

Marinade:
2 TB citrus zest, reserved from the salsa
1/2 cup citrus juice, reserved from the salsa
2 TB honey
1 TB EVOO
1 tsp minced garlic
1 Serrano Chile, stemmed, seeded and minced
1 TB finely chopped fresh basil
1 TB finely chopped fresh cilantro
1/2 tsp ground cumin

4 boneless skinless chicken breasts ( I prefer to use the chicken tenders)
2 Firm Ripe Avocados

To make salsa:
Wash and dry the limes, oranges, and grapefruit. Grate their zests and set aside for use in the marinade. Peel and section the citrus fruit, reserving the membranes, and reserve the juice for the marinade. Cut each citrus segment into three or four pieces and place in a large stainless steel mixing bowl with the remaining salsa ingredients. Mix and refrigerate until one hour before serving.

To make marinade:
Whisk the reserved citrus zest and juice with remaining ingredients.

Rinse chicken breasts under cold water and pat dry with paper towels. Place in large plastic bag and pour in the marinade. Press out the air and seal tightly. Turn the bag to distribute the marinade, place in a bowl and refrigerate for 4-8 hours, turning occasionally.

1 Hour before serving:
Cut the avocados into chunks and mix with salsa, Let sit at room temperature.

15 minutes before serving:

Grill the chicken! Discard the marinade and grill at direct medium heat until juices run clear. (8-10 minutes)

Cayenne-Rubbed Chicken with Avocado Salsa

2008-02-29T18:41:00.000-08:00

This was on the cover of Martha Stewart's Food Magazine. Yummy.

Serves 4
Prep Time: 10 min
Total Time: 30 min

Ingredients:
Course salt and pepper
1/4 teaspoon cayenne pepper (I doubled this, and it wasn't very hot)
4 chicken breast halves
2 Tbsp olive oil
1 medium red onion, finely diced
2 Tbsp lime juice (the key is FRESH)
1 Hass avocado, pitted and cut in chunks

Directions:
1. In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.

2. In a large skillet, heat (very little) oil over medium. Add chicken and cook until browned on the outside--8-10 min per side.

3. Meanwhile, combein onion and lime juice; set askid. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.

Homemade Pizza

2008-02-29T18:33:00.001-08:00

My friend Heidi gave me this recipe, and it is delicious. The sauce is all my creation, but it's not like it was hard to come up with. You can also use spagetti sauce for the pizza, and bag making it yourself.

One note: I usually think it is a waste to make your own pizza, considering how yummy Papa Murphy's pizza is and how long it takes. However, this is better than Papa Murphy's, and we don't have one of those here anyway.

Dough:
2 cups flour (sorry, Cory)
2 Tbsp Sugar
1 teaspoon salt
1 Tbsp Instant yeast

Mix all the above together

Add:
1 to 1 1/2 cups warm tap water

Mix with beaters

Add:
1-2 cups flour, mixing until sticky
Knead with hands
Raise until double (it took mine about 2 hours)

Bake crust at 425 until it is slightly tan. Then take it out and add this sauce:

1 can tomato sauce
1 can tomato paste
4-5 Tbsp garlic cloves
Italian seasoning to taste
Parsley to taste
Oregano to taste
Freshly ground salt and pepper

Add these toppings generously:
Artichoke hearts (the best part)
Canadian bacon
Fresh pineapple
Fresh tomatoes
Red onion
Fresh mushrooms
Cheese of your choice, but plenty of it!!!

West Indies Pork Chops

2008-02-29T18:26:00.000-08:00

We love this meal, and we're making it this week, so hopefully I'll remember to take a picture!

Prep: 15 min
Marinating: 1-2 hours
Grilling: 6-8 min

Salsa:
1 cup canned black beans, rinsed
1 large mango, cut into 1/4 inch dice
1/4 cup thinkly sliced scallions
3 Tbsp finely chopped fresh basil
1 Tbsp extra virgin olive oil
2 teaspoons fresh lime juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground cumin
1/8 teaspoon pure chile pepper

Rub:
1 teaspoon light brown sugar
1 teaspoon granulated garlic
1 teaspoon dried thyme
1/4 teaspoon kosher salt
1/4 teaspoon freshly gound black pepper
1/4 teaspoon ground allspice

4 pork rib chops, about 8 ounces each and 3/4 inch thick
Extra virgin olive oil

Directions:
1. To make the salsa: In a medium bowl, mix the salsa ingredients. Let stand at room temperature for 1-2 hours.
2. To mkae the rub: In a small bowl, mix the rub ingredients with your fingertips. Allow the chops to stand at room temperature for 20-30 min before grilling. Lighly brush or spray th echops on both sides with oil and season with the rub. Grill over Direct High heat until barely pink in the center of the meat, 6-8 min, turning once or twice. Remove from the grill and let rest for 3-5 min. Serve warm with the salsa.

4 servings

Avocado, Orange, Asian Salad

2008-02-27T19:57:00.000-08:00

I feel so healthy because I just ate this for dinner:

2 tablespoons finely chopped shallots
2 tablespoons seasoned rice vinegar
1 tablespoon vegetable oil
2 teaspoons minced peeled fresh ginger
1/4 teaspoon (generous) Asian sesame oil
2 navel oranges
1 bag baby spinach leaves, or other greens
2 avocados, halved, pitted, peeled, cut into 1/2-inch wedges
Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.

Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange; toss gently.

(If you are or have a husband, you might want to add some chicken. This way the salad can count as dinner. )

From epicurious.com.

Really Easy Indian

2008-02-27T19:49:00.002-08:00

This recipe is from my friend Camille, who is one of my food idols. This is a really easy, super-fast Indian recipe. I made it for Valentines Day, so I used Chicken thighs in place of the lentils. Canned lentils are hard to come by, but Camille found some in the Organics section. (I get lentils confused with legumes and that is another reason I used chicken instead.)

Ingredients

3 tablespoons vegetable oil
1 medium onion, finely chopped
1 piece fresh ginger (2 inches long), peeled and finely grated
Coarse salt
2 teaspoons curry powder
1 teaspoon garam masala
1/4 to 1/2 teaspoon cayenne pepper
1 jar (26 ounces) best-quality store-bought tomato sauce
2 cans (20 ounces each) cooked lentils, rinsed and drained (or 4 pan-fried chicken breasts or thighs)
2 tablespoons fresh lime juice (from 1 lime)
1/2 cup chopped fresh cilantro, plus more for garnish (optional)
Cooked basmati (or other long-grain white) rice, for serving

directions

In a large saucepan, heat oil over medium. Add onion and ginger; season with salt. Cook, stirring frequently, until beginning to brown, 5 to 8 minutes.
Add spices; cook, stirring, until fragrant, 30 to 60 seconds.
Add tomato sauce, lentils, and 1 cup water. Simmer until slightly thickened, 5 to 10 minutes. Stir in lime juice and cilantro; season with salt.
Serve lentil mixture with rice; garnish with more cilantro, if desired.

Green Sauce

2008-02-10T21:25:00.000-08:00

My brother Brigham made Mario Batali's green sauce for us over Christmas break.

Blake loved it.

Make it with the chicken and then make enchiladas with the sauce that is left over.

Green Sauce

Mango, avocado and turkey sandwich

2008-02-07T20:51:00.000-08:00

The Costco avocados are awesome right now. If you need a way to use a couple, try this sandwich. It is such a refreshing change from the every day turkey and tomato.

First mix 1/2 cup mayo, 1/4 cup coarsely chopped cilantro, 1 TB lime juice and coarse salt and pepper.

Then spread bread with mayo mix. Top with lettuce, thinly sliced mango, deli turkey and thinly sliced avocado.

Simple and delicious.

From Everyday Food

Garlic-Lime Chicken with Olives

2008-01-27T14:29:00.000-08:00

3 lbs chicken breasts
1 c diced onion
2-3 cloves garlic, minced
2 Tbsp lime juice
1 Tbsp molasses
2 tsp Worcestershire
1 1/2 tsp cumin
1 tsp oregano
Ground salt and pepper
1/2 c pitted and sliced Kalamata olives

1. Coat pan with spray.
2. Combine above ingredients, except olives.
3. Put in pan and arrange with olives. Cook in oven for 30-35 min. Serve with rice or a small amount of pasta.

Chicken in Sun-Dried Tomato Cream Sauce

2008-01-27T14:22:00.002-08:00

4 servings

Ingredients:
1/2 c sun-dried tomatoes (more!!!)
1 medium garlic clove, minced
1 c chicken stock
1 c cream (half and half)
1 pound boneless, skinless chkn breasts
salt and freshly ground pepper
2 Tbsp vegetable oil
2 Tbsp chopped FRESH basil
8 oz fettucine

Directions:
1. Snip the tomates into bite-sized pieces. Melt the butter in a saucepan over low heat; add the garlic and cook for 30 seconds. Add 3/4 cup of the stock and tomatoes. Bring to a boil. Reduce the heat and simmer, uncovered over medium heat for about 10 min or until the tomatoes are tender. Add the cream and bring to a boil, stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.

2. Sprinkle the chicken with salt and pepper on both sides. Heat the oil in a large skillet over medium-high heat. Add the chicken and saute, pressing on the chicken occasionally with a spatula, fora bout 3 min per side. Transfer to a board; cover and keep warm. Discard the fat from the skillet. Add the remaining stock and bring to a boil, stirring up the pan juices. Boil to reduce slightly, then add to the sauce. Stir in the basil.

3. Meanwhile, cook the pasta, uncovered, in a large pot of boiling water over high heat--al dente (firm to the bite). Drain, transfer to bowl and toss with 3-4 Tbsp of the sauce. Cut each chicken breast into 2 or 3 diagonal slices.

Transfer the pasta to serving plates, top with chicken and coat with sauce.

Ginger Chicken Satay with Peanut Sauce

2008-01-27T14:09:00.000-08:00

Marinating Time: 1 Hour

Paste:
1/4 c thinly sliced ginger
1/4 c thinly sliced shallots
4 large garlic cloves, crushed
1 serrano chile pepper, thinly sliced
2 tsp red miso (optional)
1/3 c canola oil

12 boneless, skinless chicken thighs, 4 oz each (I always use breasts)
1/2 tsp kosher salt
1/4 tsp ground cayenne pepper (I like more)
1 1/4 c coconut milk (low-fat)
1/2 c smooth peanut butter (l0w-fat)
2 Tbsp fresh lime juice
1 Tbsp fish sauce
1/4 tsp freshly ground pepper

1. To make the paste: In a blender, process the ginger, shallots, garlic, chile, and red miso, adding the oil slowly to make a paste. Put half of the paste ina large, resealable plastic bag and half in a medium saucepan. Cut the chicken into 1/2 inch thick strips and add to the plastic bag, along with the salt and cayenne. Press the air out of the bag and seal tightly. Turn the bag to distribute the paste and refrigerate for 1 hour.

2. Meanwhile, set the saucepan with the paste over meidum-high heat and cook ntil deep golden brown, 3-4 min, stirring often. Add the remaining ingredients, whisk until smooth, and simmer until it reaches a creamy sauce consistency, 2-3 min.

3. Remove the chicken strips from the bag and thread them onto skewers so they lie as flat as possible. Grill over "Direct High" heat until fully cooked but not dry, 5-7 min, turning once.

Serve over rice.

Leftovers: Mango & Shredded Pork Tacos

2008-01-17T20:04:00.000-08:00

The other day I made this Pork and Sweet Potato dinner. Tonight was an opportunity to figure out how to make a creative leftover meal using the shredded pork. I had some mangoes on hand, so I thought it would be yummy to make tacos with a mango salsa.

For the mango topping:

2 chopped, peeled mangoes
1/3 cup chopped red onions
1/4 cup chopped fresh cilantro
1 avocado
2 tablespoons fresh lime juice

Cook up some jasmine rice which goes on as your first layer on the corn tortillas, then the pork, the lettuce, the mango/avocado topping, and top off with some sour cream and salt and pepper.

Tomato and Olive Penne

2008-01-16T14:56:00.000-08:00

So simple and delicious!

salt and pepper
1 pound penne or other short pasta
1/4 cup olive oil
2 garlic cloves, thinly sliced
2/3 pound cherry tomatoes, halved or quartered
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1/4 cup Kalamata olives, pitted and sliced
1/4 cup fresh parsley
1/4 cup grated Parmesan, plus more for serving

1 - Cook penne according to package directions to al dente, drain.

2 Meanwhile, heat olive oil over medium heat. Add garlic, and cook, stirring, until just golden, about one minute. Add tomatoes, oregano, crushed red pepper and 1/2 tsp salt and 1/4 tsp pepper. Reduce the heat to low and cook, stirring, until tomato juices run clear, about 3 minutes.
3 - Add the penne, olives, parsley, and parmesan to skillet and toss to combine. Serve with more cheese if desired.

From Everyday Food

Fresh Tomato Sauce with Steak

2008-01-16T14:38:00.000-08:00

The original recipe pairs the steak with the red sauce, but the sauce would be great for chicken parmesan or for a simple, delicious pasta. The plum tomatoes were too expensive at the grocery store, so I just used some canned crushed tomatoes. I can't wait until summer though when I can try with the fresh ones.

1/4 cup extra-virgin olive oil plus additional for brushing
2 garlic cloves, peeled, crushed
2 pounds ripe plum tomatoes (preferably San Marzano-style), coarsely chopped, or one 28-ounce can San Marzano tomatoes in juice with basil leaves
6 large fresh basil sprigs plus additional for garnish
1/2 teaspoon dried crushed red pepper
Coarse kosher salt

6 10- to 11-ounce New York steaks (preferably prime; 1 1/4 inches thick)
6 5x3x1/2-inch slices pain rustique, ciabatta, or other rustic countrystyle bread

Heat 1/4 cup olive oil in heavy large saucepan over medium heat. Add garlic and sauté until golden, about 5 minutes. Add chopped fresh tomatoes or canned tomatoes with juice; coarsely crush tomatoes with potato masher. Add 6 basil sprigs and dried crushed red pepper; bring to boil. Reduce heat to low and simmer until mixture is reduced to thick sauce consistency (about 3 cups), stirring occasionally, about 15 minutes. Season sauce to taste with coarse kosher salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.

Grill Steaks, serve with sauce.

From Bon Appetit.

Chicken Curry

2008-01-16T14:21:00.000-08:00

I really liked this. Blake loved it. I think my favorite is still the Coconut Kurma recipe, but I love that this has eggplant hidden in it. This is a lot of work, but it makes a ton of food.

14 boneless skinless chicken thighs, rinsed and patted dry

Vegetable Oil
2 teaspoons ground cumin
2 teaspoons ground turmeric
4 teaspoons curry powder
Pinch of saffron threads
1 cinnamon stick
3 bay leaves
2 teaspoons sweet paprika
4 whole cloves
1 teaspoon mustard seeds
3 onions, finely chopped
6 garlic cloves, minced
1/4 cup finely chopped ginger
1 teaspoon finely minced serrano chile
1 cup peeled and diced eggplant
2 teaspoons tomato paste
4 cups chicken broth
2 TB lemon juice
3/4 cup unsweetened coconut milk
2 TB chopped fresh cilantro

1- Season chicken thighs with salt and pepper.
2- Heat vegetable oil over medium heat and add all the spices, onions, garlic, ginger, and chile. Cook stirring to develop flavors, 3 to 5 minutes.
3 - Add chicken, eggplant and tomato paste and cook, stirring constantly until the chicken browned and eggplant has softened, 5 minutes. Then add the broth and lemon juice and simmer over med heat until the chicken is cooked, 25, minutes. Transfer chicken and let it cool. Cook for about 20 minutes more. Discard cinnamon stick bay leaves and cloves and return to med-high heat.
4- Continue boiling sauce until thickened, about 20 minutes more. Shred the chicken and set it aside.
5- Stir in coconut milk, reduce heat to med-low and cook to blend, 10 more minutes. Stir in chicken and cook to warm, about 5 minutes. Stir in cilantro just before serving.

(From Celebrate! Page 289)

Green Curry Chicken with Rice

2008-01-16T14:13:00.001-08:00

2 1/2 cups chicken stock
1 13 1/2 ounce can coconut milk
3 TB vegetable oil

4 6-8 ounce boneless skinless chicken breast, cut into bite sized pieces, salt and peppered
1 green bell pepper, thinly sliced
1 yellow onion, thinly sliced
3 large cloves of garlic
1 small jalapeno pepper
3 inch piece of fresh ginger root, peeled and finely grated
2 cups broccoli florets
Zest and juice of one lime
1/4 cup fresh cilantro leaves, chopped
3 scallions, thinly sliced
1/2 cup flat-leaf parsley leaves
Hot Sauce to taste

In rice cooker combine two cups rice, 1/4 cup coconut milk and two cups chicken stock, cook.

Preheat skilled over high heat with 2 TB vegetable oil. Add the chicken pieces and brown on all sides. Remove chicken to a plate and reserve. Add 1 TB oil to the pan. Add green pepper, onion, garlic, jalapeno, ginger and broccoli. Cook, stirring frequently for three minutes, or until veggies start to wilt. Add remaining coconut milk and 1/2 cup chicken stock. Bring to a boil, then reduce heat and simmer 4 minutes. Add chicken back to skillet and return to simmer for a few more minutes. Add the lime juice, zest, cilantro and parsley. Simmer one more minute and add salt if needed. Serve with rice.

From Rachel Ray.

Pork and Sweet Potatoes

2008-01-16T14:03:00.000-08:00

2 1/2 lbs. pork loin
4 medium sweet potatoes, peeled and cut into one inch slices

1/2 cup brown sugar
1/2 teaspoon red pepper
2 tsp salt
1/4 tsp pepper
2 cloves garlic, chopped

Layer the sweet potatoes, then pork and finally the sauce ingredients in a crock pot. Cover and cook on low for 8-10 hours.

Asian Noodle Salad

2008-01-16T13:36:00.000-08:00

The secret to this dish is in the chopping.

4 1/2 ounces rice stick noodles (maifun) (If you can't find these, use angel hair pasta)

4 large garlic cloves
1/4 cup soy sauce
1/3 cup fresh lime juice
2 TB sugar
1 TB smooth peanut butter
2 teaspoons chopped peeled fresh ginger
1/4 cup vegetable oil
1 1/4 teaspoon hot chili paste (OPTIONAL - I didn't use it because I couldn't find it and I still loved this dish)

3 chicken breasts shredded
3 cups shredded Napa cabbage
1 cup coarsely grated carrot
1 cup thinly sliced red bell pepper strips
1/2 cup thinly sliced red onion
2 medium cucumbers , halved lengthwise, thinly sliced crosswise
1/3 cup coarsely chopped roasted salted peanuts

Cook noodles in small pot of boiling salted water until tender, about 3 minutes. Drain. Spread out on platter.

Puree next 7 ingredients in blender. With machine running, gradually add oil and blend until dressing is smooth. Season to taste with salt and pepper.

Combine chicken, cabbage, carrot, pepper, onion and cucumbers in large bowl. Toss with enough dressing to coat. Arrange atop noodles, sprinkle with peanuts, and serve, passing remaining dressing alongside.

Cream of Broccoli Soup

2008-01-09T14:22:00.000-08:00

2 tablespoons butter
1/2 cup cream (or fat free half and half)
1 onion, chopped
1 russet potato, peeled and chopped
½ tsp dried tarragon
6 cups chicken stock
3 cups chopped broccoli florets and stems
Salt, Pepper

In a large pot, melt butter and cook onion until tender over medium high heat. Add potato and toss to coat with butter. Add hot stock and bring to a simmer. Stir in broccoli and return to a simmer. When potato and broccoli are tender, puree in batches in a blender or food processor. Return to pot and add cream. Season to taste and serve warm.

Dad's Brownies

2008-01-08T14:53:00.000-08:00

1 uns/4 semi-sweet chocolate squares

In a double broiler melt 1 C butter with chocolate.

Add :

2 C sugar

4 Eggs

2 C flour

One half a bag of semi-sweet chocolate chips.

Put in 9 X 13 pan and bake 30 minutes at 350 degrees.

I swear these are the best brownies ever.

Almond Chicken

2008-01-05T15:47:00.000-08:00

Start with:

1 1/2 pounds chicken tenders

Set up three bowls, each with the following mixtures. Dredge each piece of chicken first in the flour, then in the egg mixture and then finally in the bread crumbs, then place on a baking sheet.

First
1/4 cup flour or cornstarch for those who are allergic to wheat

Second
1 egg and 1/2 cup milk that have been beaten together

Third
1 c bread crumbs or corn flake crumbs
1/2 cup chopped almonds
2 TB snipped fresh cilantro
1 1/2 tsp curry

Bake at 350 degrees for 15-20 minutes, or until the chicken is done. You can drizzle butter or oil over the top to add some flavor, or cook in oil on the stove.

Serve with sauce:
One 8 oz container of plain yogurt, 2 TB fresh cilantro and 1 TB honey

Pasta Mediterranee

2008-01-05T15:40:00.000-08:00

This recipe is from Runner's World and it is simply fantastic. Double or triple it for your family. Don't skip on the fresh ingredients.

8 oz penne
1/4 cup sun-dried tomatoes
1/4 cup diced eggplant
1/4 cup diced zucchini
2 TB olive oil
2 TB Parmesan cheese
1/2 cup Mozzarella cheese
5 leaves fresh basil, chopped
sea salt and freshly ground pepper to taste

Boil pasta for five minutes or according to package directions. Drain. Saute vegetables in one tablespoon olive oil for four minutes. Remove from heat. Mix in Parmesan and mozzarella cheese and basil leaves. Season with freshly ground pepper, sea salt and more olive oil to taste. Serves two.

Mom Edwards Sweet and Sour Meatballs

2008-01-05T15:35:00.000-08:00

Meatballs:

1 lb ground beef
1/3 c milk
3/4 cup crushed cracker crumbs

Combine into balls, cook on greased cookie sheet for 20 minutes at 375 degrees.

Sauce:
2 TB chopped onion
2 TB chopped celery
3/4 cup catsup
1/4 cup brown sugar
dash garlic powder
1 tsp mustard
1 cup water
1 TB worcestershire sauce
dash pepper
1 chicken bouillon cube
1/3 pack onion soup mix
juice of one orange or 4 TB orange juice

Place meatballs in crock pot on low.

Asian Rotisserie Chicken Salad

2008-01-05T15:29:00.000-08:00

2 cups fresh cilantro leaves and soft stems
1/4 cup fresh lime juice
1/4 cup vegetable oil
coarse salt and ground pepper

4 cups shredded chicken (rotisserie or whatever you have on hand)
1/4 medium red cabbage, cored and thinly sliced crosswise
1 red bell pepper (ribs and seeds removed), thinly sliced
2 scallions, thinly sliced

1 large head romaine lettuce torn into bite sized pieces

1/2 cup cashews

1 - Make dressing: In a blender, combine cilantro, lime juice, and oil; season with salt and pepper. Blend until smooth.

2- In a large bowl, combine chicken, cabbage, bell pepper and scallions; season with salt and pepper. In another large bowl, toss lettuce with 1/2 cup dressing. Divide among four bowls, and top with chicken mixture. Drizzle all with remaining dressing and sprinkle with cashews.

From Everyday Food

Ana's Pork Marinade

2008-01-05T14:56:00.000-08:00

2.5 pounds pork (I like to use shoulder, picnic, butt, whatever is cheap)
2 C Filipino soy (look for Silver Swan brand or Marca Pine, Kikkoman is not recommended)
3/4C banana catsup
1/3C light brown sugar
1/4C granulated sugar
1 head fresh garlic, coarsely crushed
2T. Worcestershire sauce
1t. black pepper
bamboo skewers (soak in water)

Slice pork into thin strips. (I try to get around 1.5"-2" wide) please into a large container.

Combine rest of ingredients, dissolving the sugars well. pour over pork and stir to coat. let marinate for at least 1 hour or overnight.

Thread onto skewers and grill over moderately high heat. Be sure to cook thoroughly as it is pork, but note, that it is thin, so it will only take a few minutes on each side. This recipe works for parties and for portable grilling like on those little hibachis.

Pumpkin Pie with Ginger Crust

2008-01-05T14:55:00.000-08:00

1 Basic flaky Pie Crust for a 9-inch pie
4 (2-inch) gingersnaps
1/4 cup pecan halves

1 3/4 cups unsweetened pumpkin puree (one 15-ounce can)
3/4 cup, packed, light brown sugar, preferably raw
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2/3 liquid cup milk
2/3 liquid cup heavy cream
3 large eggs
1/2 teaspoon pure vanilla extract

Preparation

Make the dough.

Using a floured pastry cloth and rolling pin sleeve, or two sheets of lightly floured plastic wrap, roll the pastry 1/8 inch thick or less and large enough to cut a 13-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle. Transfer it to the pie pan and tuck the overhanging pastry under itself. If desired, reroll the scraps, chill, and cut out decorative designs such as leaves. (Bake them separately on a small baking sheet at 400°F for 6 to 10 minutes or until golden brown. Remove to a rack to cool.)

Cut the border into a checkerboard design or use a fork or spoon to make a flat but decorative border. Do not make a high raised border or extend it over the sides of the pan, as it will not hold up baked so close to the heat source. Refrigerate, covered with plastic wrap, for at least 1 and up to 24 hours.

Preheat the oven to 375°F at least 20 minutes before baking. Plan to bake directly on the floor of the oven, or set an oven shelf at the lowest level and place a baking stone or cookie sheet on it before preheating.

Process the gingersnaps and pecans until finely ground. Sprinkle them over the bottom of the pie crust and, using your fingers and the back of a spoon, press them into the dough to coat the entire bottom, going about 1/2 inch up the sides.

Make the pumpkin filling:
In a small heavy saucepan, stir together the pumpkin, brown sugar, spices, and salt. Over medium heat, bring the mixture to a sputtering simmer, stirring constantly. Reduce the heat to low and cook, stirring constantly, for 3 to 5 minutes or until thick and shiny.

Scrape the mixture into a food processor and process for 1 minute. With the motor on, add the milk and cream, processing until incorporated. Scrape the sides of the work bowl. Add the eggs one at a time, processing just to incorporate, about 5 seconds after each addition; add the vanilla along with the last egg.

Pour the mixture into the pie shell and set it directly on the floor of the oven (or on the baking stone). Bake the pie for 50 to 60 minutes or just until a knife inserted between the sides and center comes out almost clean. The filling will have puffed and the surface dulled, except for the center. (The filling will shake like jelly when moved. This will happen before it has finished baking, so it cannot be used as a firm indication of doneness; conversely, if it does not have this jelly-like consistency, you can be sure that it is not baked adequately). If the crust appears to be darkening too much on the bottom, raise the pie to the next rack. After 30 minutes, protect the edges with a foil ring.

Place the baked pie on a rack to cool. When cool, the surface will be flat. If you have made decorative designs, place them on it now.

Variation:
Mini pumpkin pielets- This filling is enough to make four 4 1/4 inch pielets. There will be about 6 tablespoons left over, which can be baked in a small custard cup in a water bath for the same time as the pielets. You will need 8 1/2 ounces of dough. Divide the dough into quarters, roll each piece of dough 1/16 inch thick and large enough to cut a 7 1/2 inch circle, and proceed as above.

Bake the pielets, preferably directly on the bottom of the oven, or on a baking stone set on the lowest shelf, in a preheated 375°F oven for 35 minutes or until they test done as above.

Store:
Room temperature, up to 3 days.

Understanding:
Canned pumpkin purée is more consistent in flavor and texture than homemade.

The crust border should not be too raised or extend past the pie plate because when baked so close to the heat source, and at the lower temperature required for the custard filling, a raised border would not set quickly enough and would droop over the edge and break off. Since the border does not extend past the edge, it is not necessary to shield the edges until after 30 minutes, instead of the usual 15 minutes for a one-crust pie.

Characteristic star-burst cracking is the result of overbaking. If desired, cover any crack(s), should they develop, with baked pastry cutouts.

Chocolate Cookies

2008-01-05T14:51:00.000-08:00

This recipe won cookie of the year from the Chicago Tribune.

2 squares unsweetened chocolate

2 eggs – beaten

1 cup sugar

¼ cup veg oil

1 tsp vanilla

1 tsp chocolate extract (this is hard to find, omit it if you can't find it)

1 cup flour

¾ tsp baking powder

¼ tsp salt

½ cup confectioners sugar

1. Melt chocolate, cool slightly.

2. Combine eggs/sugar/oil/ extract. Stir in chocolate

3. In separate bowl whisk flour, powder, salt

4. Add chocolate mixture to flour mixture

5. Cover and put in fridge for 3 hours

6. Heat oven to 350 degrees.

7. Scoop walnut sized balls of dough, roll in sugar

8. Place on greased cookie sheet and bake for 10 minutes

Bonnie's Lasagna

2008-01-05T14:47:00.000-08:00

Recipe By : Bonnie Mattson

Serves 9-12

1 pound Lean ground beef

1 whole Onion -- chopped

5 cloves Garlic -- minced

1 can (sm) Tomato paste

1 can (lg) Stewed tomatoes

Italian Seasonings-- generous amount

3 links Hot Italian Sausages

1 pint Ricotta cheese

1 Raw egg

2 Tbs Parsley flakes

1 1/2 c Parmesan cheese -- grated

3 c Mozzarella cheese -- shredded

1 1/2 pkgs Lasagne noodles

The above is the basic recipe. Over the years I have changed it a little according to how much I am making. Sometimes I just use Prego or Del Monte spaghetti sauce and doctor it up a little with garlic, onions, etc. Brown the beef and add your favorite sauce. Brown the sausage separately and drain well. Mix in with the sauce and other meat.

In a medium mixing bowl combine the ricotta cheese, the parmesan cheese, an egg, and the parsley flakes. Stir well. I also think over the years I have added a little more ricotta cheese than the recipe calls for. Sorry to be so vague but I usually just cook with approximate amounts.

Assemble in a 9-13 pan. Place one or two spoonfuls of sauce on the bottom of the dish. Then a layer of lasagne noodles - no need to cook first as long as you cover them with sauce for hydration. With your fingers spread the ricotta mixture next onto the noodles. Next is a layer of the meat sauce. Sprinkle that with some mozzarella cheese and Parmesan cheese. Repeat. I like to finish mine off with a raw of noodles, sauce and a little cheese. Keep your layers thin and then you can always serve some sauce so your guests can use as much or as little as they like.

Bake at 350 for about 45 minutes. Let the lasagne settle for at least ten minutes before serving.

The trick with this recipe is to keep the layers thin. If you do it right, the lasagna does not slip all over the place.

Butternut Squash Risotto

2008-01-05T14:45:00.000-08:00

1 large butternut squash (about 2 pounds), peeled, seeded, cut into 1/2-inch pieces

4 tablespoons olive oil

6 cups (about) chicken stock or canned low-salt chicken broth

3 large leeks (white and pale green parts only), thinly sliced (about 3 cups)
2 cups Arborio rice
1/2 cup whipping cream
1/2 cup grated Parmesan cheese
1 1/2 tablespoons chopped fresh sage

Preparation

Preheat oven to 400°F. Place squash on large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender and beginning to brown, stirring occasionally, about 40 minutes.

Bring stock to simmer in heavy large saucepan. Reduce heat to very low; cover and keep stock warm.

Heat 2 tablespoons oil in another heavy large saucepan over medium-low heat. Add leeks and sauté until soft but not brown, about 10 minutes. Add rice; stir 1 minute. Add 1/2 cup hot stock; simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer. Add roasted squash, cream, Parmesan cheese and sage; stir until heated through. Season to taste with salt and pepper. Serve warm.

Completely delicious!

Mushroom, Sausage, Spinach Lasagna

2008-01-05T14:36:00.000-08:00

Mushroom, Sausage and Spinach Lasagna

8 oz lasagna noodles
1 lb lean spicy Italian turkey sausage, casings removed
4 cups sliced mushrooms (10 oz)
¼ c water
1 lb frozen spinach, thawed
28-oz can crushed tomatoes, preferably chunky
¼ cup chopped fresh basil
Salt and fresh ground pepper to taste
8 oz mozzarella, shredded
1 lb part skim ricotta cheese

1. Preheat oven to 350. Coat 9X13 pan with cooking spray. Put a large pot of water on to boil

2. Cook noodles in boiling water until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodels to the pot, cover with cool water and set aside.

3. Coat a skillet with cooking spray and heat over med-high heat. Add sausage and cook, crumbling with a wooden spoon, until browned, about 4 minutes. Add mushrooms and water; cook, stirring occasionally and crumbling the sausage more, until the sausage is cooked through, the mushrooms are tender and the water has evaporated, 8-10 minutes. Squeeze spinach to remove excess water, then stir into the pan; remove from heat.

4. Mix tomatoes with basil, salt and pepper in a medium bowl.

5. Spread ½ cup of the tomatoes in the baking dish. Arrange a layer of noodles on top the evenly dollop half the ricotta over the noodles. Top with ½ of sausage mixture, 1/3 of tomatoes and 1/3 of mozzarella. Continue layering.

6. Cover with foil and bake until bubbling and heated through, about 1 hour. Remove the foil and sprinkle remaining mozzarella on the lasagna. Return to the oven and bake until the cheese is just melted, 8-10 minutes. Let rest 10 minutes before serving.

( I use more cheese than called for in the recipe. I tried once to put a lot more nutrition in by doubling the spinach but that did not work!) – Kristen

Cheddar Chowder

2008-01-05T14:35:00.000-08:00

2 c boiling water

2 c diced potatoes

½ c sliced carrots

½ c sliced celery

¼ c chopped onion

1 ½ t. salt

¼ t. pepper

¼ c margarine

¼ c flour

2 c milk

2 c (8 oz) cheese

1 c cubed ham

Add water to potatoes, carrots, celery, onion, salt and pepper. Cover, simmer 10 minutes. Do not drain. Make white sauce with margarine, flour and milk. Add cheese, stir until melted. Add ham and un-drained vegetables. Heat, do not boil.

Kelly's Tortilla Soup

2008-01-05T14:33:00.000-08:00

3 cups poached chicken breasts

3 T Olive Oil

1 cup diced onion

¼ cup seeded and diced red bell pepper

¼ cup diced celery

¼ cup peeled and diced carrots

½ T minced garlic

2 t ground coriander

2 t ground cumin

1 t paprika

1 t pure red chili powder

1 t dried oregano

½ t cayenne

1 cup canned crushed tomatoes

2 quarts chicken broth

7 corn tortillas, torn into ½ in pieces

1 cup cheddar cheese

salt and pepper to taste

crispy tortilla strips

¼ cup fresh cilantro sprigs for garnish

To prepare the soup, pour olive oil into a large, heavy bottomed saucepan and set over medium heat. Add the onion, bell pepper, celery, and carrots, sauté for about 4 min, stirring often, until the vegetables are soft and the onion is translucent. Add the garlic, cumin, coriander, paprika, chili powder, oregano, and cayenne, sauté while stirring, for about 2 min. Add the tomatoes and chicken broth and bring to a boil. Turn down the heat to low and add the tortillas pieces. Let the soup simmer for 1 hour, stirring occasionally, until tortillas have become part of the soup and the soup has thickened.

Add the reserved shredded chicken and one cup of cheddar cheese. Simmer for 15 min and season with salt and pepper if needed.

To serve: ladle into bowls, sprinkle with tortilla strips, cheese and cilantro.

Roast Rosemary Chicken with Onion- Garlic Gravy

2008-01-05T14:27:00.000-08:00

1 chicken (about 3.5 lbs)

1 ½ TB olive oil

4 onions, cut in to pieces

1 lemon, quartered

2 rosemary sprigs

8 garlic cloves

1 ½ cups chicken broth (unsalted canned is fine)

Salt and pepper to taste

Preheat oven to 450 degrees.

Remove giblets, rinse chicken, pat dry and remove excess fat from the tail area. Rub the chicken inside and out with 1.5 TB olive oil. Stuff the cavity with one of the onions, 2 wedges of lemon, a sprig of rosemary and 4 garlic cloves. Use a bit of the remaining olive oil to grease the bottom of a glass baking dish. Drizzle the remaining oil over the onions. Use another quarter of the lemon to sprinkle on the chicken. Place the bird breast down on the onion mixture.

Roast for about 20 minutes per pound. Check the onions mixture, if it starts to blacken or stick, add a bit of the chicken broth. After about 30 minutes, turn the chicken breast side up and add ¼-1/2 cup of broth. Return to the oven and roast until the meat in the thickest part of the leg just loses its pinkness. Remove the chicken to a platter.

Scrape the onion mixture into the bowl of a food processor. Puree with the remaining broth. Season with salt and pepper. Chop the remaining rosemary and add it to taste to the pureed mixture. Squeeze in the juice of the remaining lemon quarter. Transfer to a pan and bring to a boil to meld the flavors.

Chicken Tikka Masala

2008-01-05T14:25:00.000-08:00

This recipe is a MUST-TRY! Guaranteed to please your husbands and your kids! (Unless you are the Ritchies or Mom Edwards!) My friend, Erin Kingrey from St. Louis, sent this my way and I wanted to publicly offer my many thanks. My taste buds were in heaven!

1 cup yogurt
1 Tbsp lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
1/4 tsp cayenne pepper
1 tsp freshly ground pepper
1 Tbsp minced fresh ginger
1 tsp salt
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers

1 Tbsp butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 tsp ground cumin
2 tsp paprika
1 tsp salt
1 8oz. can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

1. In a large bowl, combine yogurt, lemon juice, 2 tsp cumin, cinnamon, cayenne, pepper, ginger, and 1 tsp salt. Stir in chicken, cover, refrigerate 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill 5 min. on each side.
4. Melt butter in a large skillet. Saute garlic and jalapeno for 1 minute. Season with 2 tsp cumin, paprika and 1 tsp salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter and garnish with fresh cilantro.

Chicken Coconut Kurma

2008-01-05T14:12:00.000-08:00

Chicken Coconut Kurma

1 ½ teaspoons salt
2 t. cumin seeds
1 ½ teaspoons ground coriander seeds
½ teaspoon turmeric
freshly ground black pepper
2 ½ to 3 lbs. chicken parts, skinned (boneless breasts are also OK)
6-7 cloves of garlic, peeled
1 inch square of ginger root, fresh
1 ½ cups of water
6 tablespoons of vegetable oil
1 medium onion, chopped
2 medium tomatoes, peeled and finely chopped
4 tablespoons plain yogurt, whip until very smooth
1 teaspoon garam masala
½ - 1 can coconut milk, depending on how spicy you like your food

Put ½ teaspoon of the salt, 1 teaspoon ground cumin, ½ teaspoon ground coriander, ¼ teaspoon turmeric, ¼ teaspoon cayenne and some black pepper on chicken parts. Mix well and set aside for at least one hour.

Put the ginger and garlic in a blender with ½ cup of the water, blend until smooth.

Heat the oil in a heavy pan, non-stick preferably. When hot, put in as many chicken pieces as will fit on the bottom. Cook until browned and repeat with other pieces of chicken. If using boneless chicken breasts, I like to cut them each into about 4-6 pieces each, depending on the size. Set the chicken aside.

Put the onion in the remaining oil and fry hot until they turn medium brown. Add the garlic-ginger paste. Stir and fry until the water evaporates. Put in the remaining cumin, coriander, turmeric, and cayenne. Fry for about 30 seconds. Now put in the chopped tomatoes. Turn heat to low and cook for three to four minutes, mashing the paste with the back of a slotted spoon. Add the yogurt, one tablespoon at a time. Put in the chicken and any accumulated juices, one cup of water, and one teaspoon of salt into the pan. Bring to a boil. Cover and simmer for 20 minutes. Take off the cover and add the garam masala and coconut milk. Mix gently. Turn up the heat and cook, stirring gently now and then until the sauce becomes fairly thick.

posting

2008-01-04T20:15:00.000-08:00

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