Wednesday, November 24, 2010
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon garam masala (or if unavailable, ground cinnamon)
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
1/2 teaspoon salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
2 tablespoons butter
2 cloves garlic, minced
1 jalapeno pepper, finely chopped
4 teaspoons ground cumin
4 teaspoons paprika
1 teaspoons salt, or to taste
1 (6 ounce) can tomato paste
2 cups heavy cream
1/2 cup chopped fresh cilantro
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, garam masala, cayenne, black pepper, ginger, and 1/2 teaspoon salt. Stir in chicken, cover, and refrigerate for 1 hour.
Preheat oven to 375. Place chicken a cookie sheet, and discard marinade. Bake 10 minutes, or until juices run clear.
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and salt. Stir in tomato paste and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts, if desired (which I don't!)
6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan.
In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.
To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.
Banana Pudding Cake
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant banana or vanilla pudding mix
1 cup water
1/4 cup vegetable oil
3/4 cup mashed bananas
2 cups confectioners' sugar
2 tablespoons milk
1 dash vanilla extract
1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees F. Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil and mashed banana. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
Bake in a preheated oven for 50 to 55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To make glaze: In a small bowl, combine confectioners' sugar, milk and vanilla. Whisk until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake with a zigzag motion. Sprinkle chopped nuts over wet icing if desired.
Overnight French Toast Bake
1 loaf Italian or French
1 1/2 (8 ounce) packages cream cheese
1/4 cup powdered sugar
1 cup fresh blueberries
6 eggs, beaten
1 cup milk
1 1/2 teaspoons vanilla extract, divided
3 tablespoons maple syrup
3/4 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter
Lightly grease a 9x9 inch baking dish. Arrange 2/3 the bread cubes in the dish. Beat together cream cheese, powdered sugar and 1 teaspoon vanilla with a mixer until smooth. Spread evenly over bread cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
In a large bowl, mix the eggs, milk, remaining vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast.
I will begin with last night's dinner.
Leslie's Amazingly Delicious Chicken Enchiladas (Recipe Courtesy of my dear friend Leslie)
5 cups cooked, diced chicken
4 cups shredded Monterrey Jack Cheese
2 cans Old El Paso Green Chili Enchilada Sauce
1 can evaporated milk
Preheat oven to 325 F. Grease a 13 x 9 inch baking dish with cooking spray.
Mix enchilada sauce and evaporated milk together in a large bowl. Dip one tortilla into liquid mixture to coat. Place 1/2 cup chicken and 1/4 cup cheese in the tortilla, and roll. Place seam side down in the baking dish. Repeat with remaining tortillas. Pour remaining liquid over the enchiladas, and sprinkle with remaining cheese.
Bake, uncovered, for 30 minutes. Serve with sour cream, guacamole and black olives.
2 tablespoons vegetable oil
1 cup uncooked white rice
1 chopped onion
1/2 green bell pepper, chopped
2 cups chicken broth
1 (10 ounce) can diced tomatoes and green chilies (such as rotel)
2 teaspoons chili powder
1/4 teaspoon cumin
1 teaspoon salt
Heat oil in a medium sized sauce pan over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
Stir in water and tomatoes. Season with chili powder, cumin and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.
Guacamole (My cousin Jamie's recipe... at least the way I remember it)
2 ripe avocados
3 tablespoons chopped cilantro
4 garlic cloves, minced
1/2 jalapeno pepper (without seeds), chopped
zest and juice of one lime
salt to taste
Mash avocados with fork until well squashed (yes, that is a technical term). Add remaining ingredients and stir. Add more of any ingredients to taste.
Ultimate Caramel Pecan Pie
3 cups chopped Pecans, divided
1/4 cup granulated sugar
1/4 cup butter or margarine, melted
1 pkg. (14 oz.) KRAFT Caramels
2/3 cup whipping cream, divided
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, or 1 cup semi sweet chocolate chips
1/4 cup powdered sugar
1/2 tsp. vanilla
Preheat oven to 350°F.
Mix 2 cups chopped pecans with granulated sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 12 to 15 min. or until lightly browned. (If crust puffs up during baking, gently press down with back of spoon.) Cool completely.
Microwave caramels and 1/3 cup whipping cream in microwaveable bowl on HIGH 2-1/2 to 3 minutes, or until caramels are completely melted and mixture is well blended, stirring after each minute. Pour into crust.
Chop remaining nuts; sprinkle over caramel layer.
Cook chocolate, remaining whipping cream, powdered sugar and vanilla in saucepan on low heat just until chocolate is completely melted, stirring constantly. Pour over pie; spread to cover top of pie. Refrigerate 2 hours.
When trying to cut this pie, run a SHARP knife under HOT water. It will make it a lot easier. Also, 1/16 of the pie is the perfect sized slice. It is RICH!
Saturday, June 26, 2010
4 teaspoons sugar
1/4 - 1/2 teaspoons cayenne pepper
1/2 cup pecan halves, broken into coarse pieces
2 (6 oz.) containers Orange yogurt
1/3 cup mayonnaise
1 tablespoon cider vinegar
1/8 teaspoon salt
5 cups fresh broccoli florets
2 medium mangoes
1/4 cup finely chopped red onion
Lightly spray a small skillet with cooking spray. Add sugar and pepper; mix well. Stir in pecans. Cook over low heat, stirring occasionally, until sugar mixture is melted and pecans are coated. Remove from heat. Set aside to cool.
In a small bowl, mix all dressing ingredients together until smooth.
Mix all salad ingredients in a large bowl. Add dressing and cooled pecans. Toss gently. Store in the refrigerator.
Saturday, June 19, 2010
Buffalo Chicken Lasagna
1 package oven ready lasagna noodles
1 jar Alfredo sauce (I used the Priano brand from Aldi)
1 tablespoon olive or other vegetable oil
1 small onion, finely chopped
2 garlic cloves, minced
1 (8 oz) package mushrooms
2 boneless skinless chicken breasts, cut into chunks
1/2 -3/4 cup hot sauce, to taste (I used Frank's Red Hot)
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 - 2 cups blue cheese
Preheat oven to 350 F.
Add olive oil to a preheated skillet. Add onions, garlic, mushrooms and chicken. Saute until onions and mushrooms are limp, and chicken is thoroughly cooked. Add hot sauce. The mixture will be a bit liquidy.
In a small bowl, mix ricotta cheese and egg together.
Heat oven to 375 F.
Spray a 11 x 7 inch pan or an 8x8 inch pan with cooking spray. Pour a little less than half of the Alfredo sauce in the bottom of the pan, and spread evenly. Lay 3 lasagna noodles across the bottom of the pan. Spread 1/2 of the ricotta/ egg mixture over the noodles. Spread 1/2 of the chicken mixture over the ricotta. Sprinkle 1/2 of the blue cheese over the chicken mixture. Sprinkle 2/3 cup mozzarella cheese over the blue cheese. Layer 3 additional lasagna noodles over the mozzarella cheese, followed by the remaining ricotta mixture, the remaining chicken mixture, the remaining blue cheese, and 2/3 cup mozzarella. Layer 3 final lasagna noodles. Spread remaining Alfredo sauce evenly over the top of the noodles. Sprinkle with remaining mozzarella cheese. Wrap tightly in aluminum foil, and bake in preheated over for 60 minutes. After 60 minutes, unwrap the lasagna. If the top appears dry, add a small amount (a tablespoon or two) of water or milk. Then, return lasagna, uncovered, to the oven for 10 minutes or until cheese on top is melted and bubbly. Enjoy! (I certainly did!)
If I were to make this in a 13X7 inch pan, I would obviously use more lasagna noodles, but I think I would adjust in the following manner: 2 jars Alfredo sauce, 4 garlic cloves, 2 packages of mushrooms, 1 -1/2 cups hot sauce, 4 chicken breasts, 4 cups mozzarella and 2 cups blue cheese. I would not add any more ricotta, egg, or onion. You can also leave the blue cheese out altogether if you do not care for blue cheese. I, however LOVE blue cheese.
This delicious cobbler was super easy to make. I used 2 cups strawberries and 1/2 cup each of blackberries and raspberries, but you could also use blueberries, apples, peaches, or nectarines.
4 tablespoons butter, melted
3/4 cup flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream.
On this evening, I had eaten supper with my parents at a delicious restaurant called Gulf Shores, but I had promised Brad I'd cook him dinner, so at eleven at night, I am outside, by soft glow of the streetlight and the light emanating from the open garage door behind me, trying to grill shish kabobs. I honestly do not know how they turned out, because I didn't eat any of them, but Brad ate what I gave him, and then took the leftovers for lunch for three days, so I am guessing they were yummy.
Bacon-Wrapped Marinated Chicken Shish Kabobs (From Allrecipes)
1/4 cup soy sauce
1/4 cup cider vinegar
2 tablespoons honey
2 tablespoons canola oil
10 large mushrooms, cut in half
2 green onions, minced
3 skinless, boneless chicken breast halves - cut into chunks
1/2 pound sliced thick cut bacon, cut in half
1 (8 ounce) can pineapple chunks, drained
In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
Preheat grill for high heat.
Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.
Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.
With this, I also made a Noodle-Roni Pasta Pouch of Terryaki Noodles, and a light and delicious fresh fruit salad.
Fruited Jicama Salad
2 tablespoons fresh lime juice
1 tablespoon honey
2 teaspoons water
1/2 teaspoon poppy seeds
1/2 teaspoon grated orange peel
1 cup peeled jicama strips
1 medium apple, unpeeled, cored and thinly sliced
1 (8 oz) can pineapple chunks, drained
In a small container with a tight fitting lid, shake all dressing ingredients together. Set aside.
In a medium bowl, mix all salad ingredients. Pour dressing over salad; toss lightly to coat. Cover and refrigerate until serving time.
This was a nice, fresh, light treat. The dressing prevents the apples from browning, so the salad stays delicious for about 3 days. 1 cup of peeled jicama strips is about 1/3 of the jicama, though, so I would recommend looking up other jicama recipes as not to waste the remainder of the ... vegetable. I think it is a vegetable. We are going to go with vegetable.
Friday, June 11, 2010
Adrienne's Dry Rub for Ribs
3/4 cup sugar
3/4 cup brown sugar
1/4 cup seasoned salt
2 tablespoons finely ground pepper
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper
Place all ingredients in ziplock bag or a container with a lid. Shake to mix well. Generously rub on both sides of full racks of ribs. (The moisture of the meat will mix with the rub, so when you are finished, it will no longer look "dry.")
Allow ribs to sit while preparing the grill. Heat a gas grill to medium. When grill is hot, begin cooking ribs. Place one rack of ribs in the center of main grill rack. Cook for 5 minutes, meatiest side down. Then, move the ribs to the far side of the top grill rack, meatiest side up. Repeat for the remaining racks of ribs. Angle the ribs on the top grill shelf so the meatiest sides are facing out and they are stacked, one in front of the other at an angle. Turn off the heat of the burner directly below the ribs. Turn the other burner to low. Close the grill lid. In 30 minutes, move the position of the ribs. Flip each rack over, so the side closet to the flame is now farthest away from the flame, with the meatiest side still facing forward, and the rack that was in the front is now in the back. Continue to flip every 30 minutes until the outsides are crispy and the meat is tender. (approximately 3 1/2 hours for baby back ribs, 5 hours for spare ribs). Slice into smaller chunks and serve.
I served it with roasted potatoes and garlic. Brad doesn't like potatoes, and he loved these so much, he asked for them two days in a row.
Roasted New Potatoes and Garlic (From Pioneer Woman)
20 whole Small To Medium New Potatoes
5 whole Heads Of Garlic
⅓ to 1/2 Cup Olive Oil
⅓ to 1/2 Cup Dry White Wine
Kosher Salt To Taste
Freshly Ground Black Pepper, To Taste
Quarter new potatoes and set on a large rimmed baking sheet. Lop off the very top of each garlic head and arrange throughout the potatoes. Drizzle olive oil over the tops of the garlic and all over potatoes; do the same with the wine.
Generously season the potatoes and garlic with salt and pepper. Toss potatoes to coat. Cover tightly with aluminum foil and bake at 375 degrees for 45 minutes. Remove foil and continue baking for 20 to 30 minutes until nice and golden.