Tuesday, November 28, 2006
Desserts: Pumpkin Roll w/Cream Cheese Filling
One of the little old ladies at church makes this for every holiday church get-together. We always say, "Save room for Punkin Roll!"
CAKE:
powdered sugar
3/4 cup all purpose flour
1/2 t baking powder
1/2 t baking soda
1/2 t ground cinnamon
1/2 t ground cloves
1/4 t salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 cup chopped walnuts, optional
FILLING:
1 pkg (8 oz) cream cheese, softened
1 cup sifted powdered sugar
6 T butter or margarine, softened
1 t vanilla extract
powdered sugar
Preheat oven to 375F. Grease 15 x 10 jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle a flour sack towel with powdered sugar; set aside.
Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl. Beat eggs and sugar in a large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts, if desired.
Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off wax paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Beat cream cheese, powdered sugar, butter, and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate for 1 hour.
Sprinkle with powdered sugar before serving.
Makes 10 servings.
CAKE:
powdered sugar
3/4 cup all purpose flour
1/2 t baking powder
1/2 t baking soda
1/2 t ground cinnamon
1/2 t ground cloves
1/4 t salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 cup chopped walnuts, optional
FILLING:
1 pkg (8 oz) cream cheese, softened
1 cup sifted powdered sugar
6 T butter or margarine, softened
1 t vanilla extract
powdered sugar
Preheat oven to 375F. Grease 15 x 10 jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle a flour sack towel with powdered sugar; set aside.
Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl. Beat eggs and sugar in a large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts, if desired.
Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off wax paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Beat cream cheese, powdered sugar, butter, and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate for 1 hour.
Sprinkle with powdered sugar before serving.
Makes 10 servings.
Labels: desserts
Entrees: Couscous & Garlic Shrimp
I picked up some couscous at the store. Why? Why not? Despite the fact that I had no idea what it was.
24 fresh or frozen large shrimp
1 T olive oil
4 cloves garlic, minced
1 t dried tarragon, crushed
1/2 t dried thyme, crushed
1/4 t celery salt
1 pkg (5.6 oz) toasted pine-nut flavored couscous
1 1/4 cups chicken broth
1 jar (8 oz) oil packed dried tomatoes, drained and chopped
2/3 cup sliced green onions
1/3 cup lemon juice
1/4 cup butter, melted
1 pkg (6 oz) fresh baby spinach
12 pitted olives, halved
1 T snipped fresh parsley
shredded parmesan cheese
Thaw shrimp, if frozen. Peel and devein, if necessary. Rinse shrimp, pat dry. Place shrimp in a large self-sealing plastic bag. Add oil, garlic, tarragon, thyme, and celery salt. Seal bag and turn to coat shrimp evenly. Marinate in refrigerator for 1 hour.
Prepare couscous according to package directions using the 1 1/4 cups broth in place of water. Stir tomatoes and onions into couscous. Set aside. In a bowl combine lemon juice and butter; set aside. In a large skillet cook and stir shrimp with marinade over medium heat for 3 to 5 minutes or until shrimp turns opaque. Pour half of the butter mixture over shrimp.
To serve, divide spinach among individual bowls. Spoon couscous mixture on spinach. Arrange shrimp on couscous; spoon remaining butter mixture over all. Sprinkle with olives, parsley, and parmesan.
Makes 4 to 6 servings.
24 fresh or frozen large shrimp
1 T olive oil
4 cloves garlic, minced
1 t dried tarragon, crushed
1/2 t dried thyme, crushed
1/4 t celery salt
1 pkg (5.6 oz) toasted pine-nut flavored couscous
1 1/4 cups chicken broth
1 jar (8 oz) oil packed dried tomatoes, drained and chopped
2/3 cup sliced green onions
1/3 cup lemon juice
1/4 cup butter, melted
1 pkg (6 oz) fresh baby spinach
12 pitted olives, halved
1 T snipped fresh parsley
shredded parmesan cheese
Thaw shrimp, if frozen. Peel and devein, if necessary. Rinse shrimp, pat dry. Place shrimp in a large self-sealing plastic bag. Add oil, garlic, tarragon, thyme, and celery salt. Seal bag and turn to coat shrimp evenly. Marinate in refrigerator for 1 hour.
Prepare couscous according to package directions using the 1 1/4 cups broth in place of water. Stir tomatoes and onions into couscous. Set aside. In a bowl combine lemon juice and butter; set aside. In a large skillet cook and stir shrimp with marinade over medium heat for 3 to 5 minutes or until shrimp turns opaque. Pour half of the butter mixture over shrimp.
To serve, divide spinach among individual bowls. Spoon couscous mixture on spinach. Arrange shrimp on couscous; spoon remaining butter mixture over all. Sprinkle with olives, parsley, and parmesan.
Makes 4 to 6 servings.
Labels: entrees
Monday, November 27, 2006
Desserts: Holy Moly Pumpkin Pistachio Cannoli
4 oz mascarpone cheese
3/4 cup powdered sugar
3/4 cup canned pumpkin
1/2 cup ricotta cheese
1 t pumpkin pie spice
1/2 cup chopped roasted pistachios
1/2 cup whipping cream
12 prepared cannoli shells
In a large bowl, stir together mascarpone cheese, powdered sugar, pumpkin, ricotta, and pumkin pie spice until smooth. Stir in 1/2 cup of the nuts. Set aside.
In a chilled mixing bowl, beat cream with an electric mixer until stiff peaks form. Fold into pumpkin mixture. If desired, cover and chill up to 4 hours.
To serve, use pastry bag to pipe pumpkin filling into cannoli shells. Garnish with sprinkled powdered sugar and additional chopped pistachios.
3/4 cup powdered sugar
3/4 cup canned pumpkin
1/2 cup ricotta cheese
1 t pumpkin pie spice
1/2 cup chopped roasted pistachios
1/2 cup whipping cream
12 prepared cannoli shells
In a large bowl, stir together mascarpone cheese, powdered sugar, pumpkin, ricotta, and pumkin pie spice until smooth. Stir in 1/2 cup of the nuts. Set aside.
In a chilled mixing bowl, beat cream with an electric mixer until stiff peaks form. Fold into pumpkin mixture. If desired, cover and chill up to 4 hours.
To serve, use pastry bag to pipe pumpkin filling into cannoli shells. Garnish with sprinkled powdered sugar and additional chopped pistachios.
Labels: desserts
Entrees: Sole with Fresh Tomatoes and Olives
4 medium plum tomatoes, cored
¼ c. milk
¾ c. panko or fine bread crumbs
4 sole fillets (about 4 oz.) (you could use other white fish fillets)
4 t. olive oil
½ t. salt
¼ t. ground black pepper
½ c. dry white wine
8 pitted green olives, sliced
finely grated zest and juice of 1 orange
1 t. sugar
¼ t. red pepper flakes
2 T. chopped fresh parsley
Seed and chop the tomatoes coarsely.
Heat oven to 200 degrees. Pour milk into a shallow bowl; spread the crumbs on a plate. Dip the sole fillets into the milk, then into the crumbs.
Heat 2 t. olive oil in a medium skillet over medium heat. When hot, put 2 of the fillets in the pan and sauté for about 3 minutes per side, or until cooked through. Transfer to a plate and hold in the oven. Repeat with the remaining oil and fish. Sprinkle lightly with salt and pepper.
Pour the wine into the pan, scraping up any of the crust that has stuck to the pan. Boil down for a few minutes. Add the tomatoes, olives, orange zest and juice, sugar and red pepper flakes. Cook over medium heat about 5 minutes, or until lightly thickened. Season with salt and pepper. Stir in the parsley.
¼ c. milk
¾ c. panko or fine bread crumbs
4 sole fillets (about 4 oz.) (you could use other white fish fillets)
4 t. olive oil
½ t. salt
¼ t. ground black pepper
½ c. dry white wine
8 pitted green olives, sliced
finely grated zest and juice of 1 orange
1 t. sugar
¼ t. red pepper flakes
2 T. chopped fresh parsley
Seed and chop the tomatoes coarsely.
Heat oven to 200 degrees. Pour milk into a shallow bowl; spread the crumbs on a plate. Dip the sole fillets into the milk, then into the crumbs.
Heat 2 t. olive oil in a medium skillet over medium heat. When hot, put 2 of the fillets in the pan and sauté for about 3 minutes per side, or until cooked through. Transfer to a plate and hold in the oven. Repeat with the remaining oil and fish. Sprinkle lightly with salt and pepper.
Pour the wine into the pan, scraping up any of the crust that has stuck to the pan. Boil down for a few minutes. Add the tomatoes, olives, orange zest and juice, sugar and red pepper flakes. Cook over medium heat about 5 minutes, or until lightly thickened. Season with salt and pepper. Stir in the parsley.
Labels: entrees
Tuesday, November 21, 2006
Desserts: Harvest Apple Tart
1 1/2 cups flour
1/2 cup (1 stick) butter, softened
1 pkg (8 oz) cream cheese, divided
1 pkg (4 svg) lemon flavored gelatin, divided
2 medium Golden Delicious apples, peeled, cored and thinly sliced
1 t cornstarch
1/2 t ground cinnamon
1/3 cup sliced almonds
Place flour, butter and half of the cream cheese in food processor; cover. Process, using pulsing action, until mixture is well blended and almost forms a ball. Shape dough into ball; wrap tightly with plastic wrap. Refrigerate 1 hour.
Preheat over to 400F. Place pastry on lightly floured surface; roll out to 14x8 rectangle. Place on parchment paper-covered baking sheet; set aside. Mix remaining cream cheese and half of the dry gelatin; mix until well blended. Spread onto pastry to within 2 inches of edge.
Toss apples with the remaining dry gelatin mix, the cornstarch and cinnamon. Spoon evenly over cream cheese layer. Fold edge of pastry over apples toward center of tart. (Apples in the center of tart will remain exposed.) Sprinkle top with almonds. Bake, in lower third of oven, for 35 minutes or until crust is golden brown and apples are tender.
1/2 cup (1 stick) butter, softened
1 pkg (8 oz) cream cheese, divided
1 pkg (4 svg) lemon flavored gelatin, divided
2 medium Golden Delicious apples, peeled, cored and thinly sliced
1 t cornstarch
1/2 t ground cinnamon
1/3 cup sliced almonds
Place flour, butter and half of the cream cheese in food processor; cover. Process, using pulsing action, until mixture is well blended and almost forms a ball. Shape dough into ball; wrap tightly with plastic wrap. Refrigerate 1 hour.
Preheat over to 400F. Place pastry on lightly floured surface; roll out to 14x8 rectangle. Place on parchment paper-covered baking sheet; set aside. Mix remaining cream cheese and half of the dry gelatin; mix until well blended. Spread onto pastry to within 2 inches of edge.
Toss apples with the remaining dry gelatin mix, the cornstarch and cinnamon. Spoon evenly over cream cheese layer. Fold edge of pastry over apples toward center of tart. (Apples in the center of tart will remain exposed.) Sprinkle top with almonds. Bake, in lower third of oven, for 35 minutes or until crust is golden brown and apples are tender.
Labels: desserts
Entrees: Layered Fiesta Casserole
Notice a trend? I'm either a highly efficient chef or just plain lazy. hmmm
1 pb extra lean ground beef
1 medium green pepper, chopped
1 medium red pepper, chopped
1 jar (16 oz) chunky salsa
1 can (14 oz) diced tomatoes, undrained
1 pkg (10 oz) frozen corn, thawed
12 corn tortillas (6 in)
1 1/2 cups shredded sharp cheddar cheese, divided
Preheat oven to 375F. Brown meat with peppers in large skillet; drain. Return meat mixture to skillet. Stir in salsa, tomatoes and corn; bring to boil.
Spoon 1 cup meat mixture onto bottom of 13x9 baking dish. Top with 6 tortillas, overlapping as necessary. Spoon half of the remaining meat mixture over tortillas; top with 3/4 cup of shredded cheese. Top with remaining 6 tortillas and meat mixture. Cover with foil.
Bake 25 to 30 minutes or until heated through. Remove from oven; uncover. Sprinkle with remaining 3/4 cup cheese. Let stand 5 minutes or until cheese is melted.
1 pb extra lean ground beef
1 medium green pepper, chopped
1 medium red pepper, chopped
1 jar (16 oz) chunky salsa
1 can (14 oz) diced tomatoes, undrained
1 pkg (10 oz) frozen corn, thawed
12 corn tortillas (6 in)
1 1/2 cups shredded sharp cheddar cheese, divided
Preheat oven to 375F. Brown meat with peppers in large skillet; drain. Return meat mixture to skillet. Stir in salsa, tomatoes and corn; bring to boil.
Spoon 1 cup meat mixture onto bottom of 13x9 baking dish. Top with 6 tortillas, overlapping as necessary. Spoon half of the remaining meat mixture over tortillas; top with 3/4 cup of shredded cheese. Top with remaining 6 tortillas and meat mixture. Cover with foil.
Bake 25 to 30 minutes or until heated through. Remove from oven; uncover. Sprinkle with remaining 3/4 cup cheese. Let stand 5 minutes or until cheese is melted.
Labels: entrees
Entrees: Stuffing-Crusted Creamy Chicken Casserole
1 pkg (6 oz)chicken flavor stuffing mix
6 small boneless skinless chicken breast halves
1/2 t garlic powder
1 bag (16 oz) frozen str-fry vegetables, thawed and well drained
1 can (7 oz) whole kernel corn, drained
1/4 cup ranch dressing
1 1/2 cups hot water
Preheat oven to 400F. Sprinkle 1/2 cup of the dry stuffing mix evenly onto the bottom of 13x9 baking dish; top with the chicken. Sprinkle evenly with garlic powder. Cover with the stir-fry vegetables. Mix corn and dressing, spoon over vegetable layer in baking dish. Set aside.
Add hot water to remaining stuffing mix; stir just until moistened. Spoon evenly over corn mixture.
Bake 30 minutes or until chicken is cooked through (170F).
6 small boneless skinless chicken breast halves
1/2 t garlic powder
1 bag (16 oz) frozen str-fry vegetables, thawed and well drained
1 can (7 oz) whole kernel corn, drained
1/4 cup ranch dressing
1 1/2 cups hot water
Preheat oven to 400F. Sprinkle 1/2 cup of the dry stuffing mix evenly onto the bottom of 13x9 baking dish; top with the chicken. Sprinkle evenly with garlic powder. Cover with the stir-fry vegetables. Mix corn and dressing, spoon over vegetable layer in baking dish. Set aside.
Add hot water to remaining stuffing mix; stir just until moistened. Spoon evenly over corn mixture.
Bake 30 minutes or until chicken is cooked through (170F).
Labels: entrees
Side Dishes: Green Bean Casserole
A must for our Thanksgiving meal. What can I say? I'm Southern.
1 can (10 oz) cream of mushroom soup
1/2 cup milk
1 t soy sauce
dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups french fried onions
Mix soup, milk, soy, black pepper, beans and 2/3 cup onions in 1/2-qt casserole dish.
Bake at 350F for 25 minutes or until hot.
Stir well. Sprinkle remaining onions and bake 5 more minutes.
1 can (10 oz) cream of mushroom soup
1/2 cup milk
1 t soy sauce
dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups french fried onions
Mix soup, milk, soy, black pepper, beans and 2/3 cup onions in 1/2-qt casserole dish.
Bake at 350F for 25 minutes or until hot.
Stir well. Sprinkle remaining onions and bake 5 more minutes.
Labels: side dishes
Wednesday, November 15, 2006
Side Dishes: Sausage & Apple Stuffing
1 3/4 cups chicken broth
generous dash of ground black pepper
1 stalk celery, coarsely chopped
1 small onion, coarsely chopped
1/2 red apple, chopped
1/2 green apple, chopped
1/2 lb pork sausage, cooked and crumbled
2 cups herb seasoned stuffing cubes
2 cups corn bread stuffing
Heat broth, black pepper, celery, onion and apples in 3-qt saucepan over medium-high heat to a boil. Reduce heat to low. Cover and cook for 5 minutes or until vegetables are tender.
Add sausage and stuffing and stir lightly to coat.
Makes 5 cups.
generous dash of ground black pepper
1 stalk celery, coarsely chopped
1 small onion, coarsely chopped
1/2 red apple, chopped
1/2 green apple, chopped
1/2 lb pork sausage, cooked and crumbled
2 cups herb seasoned stuffing cubes
2 cups corn bread stuffing
Heat broth, black pepper, celery, onion and apples in 3-qt saucepan over medium-high heat to a boil. Reduce heat to low. Cover and cook for 5 minutes or until vegetables are tender.
Add sausage and stuffing and stir lightly to coat.
Makes 5 cups.
Labels: side dishes
Monday, November 13, 2006
Side Dishes: Provencal Onion Tart
Start with a recipe of foccocia dough.
To make the tart topping:
2 - 3 sweet onions, sliced thin
2 t. herbes de provence
1/2 c. good black olives (like Nicoise or Kalamata), pitted and chopped into bits
In a heavy skillet place 2 T. butter & 2 T. olive oil. When butter has melted, add onions. Cook over low heat until onions soften, stirring from time to time. When onions are soft, continue cooking slowly, until they begin to brown and caramelize. Add 1 t. sugar.
When onions are ready, spread over fococcia dough. Sprinkle with herbs and olives and bake at 425 degrees for about 20 minutes or until edges of dough are golden brown.
To make the tart topping:
2 - 3 sweet onions, sliced thin
2 t. herbes de provence
1/2 c. good black olives (like Nicoise or Kalamata), pitted and chopped into bits
In a heavy skillet place 2 T. butter & 2 T. olive oil. When butter has melted, add onions. Cook over low heat until onions soften, stirring from time to time. When onions are soft, continue cooking slowly, until they begin to brown and caramelize. Add 1 t. sugar.
When onions are ready, spread over fococcia dough. Sprinkle with herbs and olives and bake at 425 degrees for about 20 minutes or until edges of dough are golden brown.
Labels: side dishes
Breads: Foccocia
This is a standard in our house. We use it for foccocia, for pizza crust (the best EVAH) and fougasse.
Place in small bowl:
2 T. yeast
2 t. sugar
1 c. warm water
When yeast foams add 2 T olive oil and 2 t. salt
Add in 4 c. flour (add more as necessary) to form dough. Knead until smooth and elastic.
Let rise, covered, in oiled bowl until double.
Prepare as desired, rolling or pushing dough flat for fococcia, pizza or fougasse.
Bake at 425 degrees for 8-10 minutes for foccocia, somewhat longer for pizza.
Foccocia Topping:Sprinkle dough with 4 T. olive oil, 1 t. red pepper flakes, 1 t. poppy seeds before baking.
Fougasse is a little French snacky treat. To make, pull off bits of dough, roll into balls and then roll flat. Make long slashes (3 or 4) on the inside of the dough, leaving the edges intact. Pull the slashes apart slightly and then top with whatever you like. You can sprinkle them with herbs, with garlic and olives, with tomato sauce...whatever strikes your fancy. You can even make sweet ones with jam, cinnamon sugar and nuts, whatever you like.
Place in small bowl:
2 T. yeast
2 t. sugar
1 c. warm water
When yeast foams add 2 T olive oil and 2 t. salt
Add in 4 c. flour (add more as necessary) to form dough. Knead until smooth and elastic.
Let rise, covered, in oiled bowl until double.
Prepare as desired, rolling or pushing dough flat for fococcia, pizza or fougasse.
Bake at 425 degrees for 8-10 minutes for foccocia, somewhat longer for pizza.
Foccocia Topping:Sprinkle dough with 4 T. olive oil, 1 t. red pepper flakes, 1 t. poppy seeds before baking.
Fougasse is a little French snacky treat. To make, pull off bits of dough, roll into balls and then roll flat. Make long slashes (3 or 4) on the inside of the dough, leaving the edges intact. Pull the slashes apart slightly and then top with whatever you like. You can sprinkle them with herbs, with garlic and olives, with tomato sauce...whatever strikes your fancy. You can even make sweet ones with jam, cinnamon sugar and nuts, whatever you like.
Labels: breads
Tuesday, November 07, 2006
Desserts: Chocolate RATED R Raspberry Brownie Mousse Delight
Brownie:
1 2/3 cups (10 oz pkg) dark chocolate morsels, divided
1 1/4 cups all-purpose flour
1/2 t baking powder
1/2 t salt
1 cup granulated sugar
1/3 (2/3 stick) butter, softened
1 t vanilla extract
2 large eggs
1/3 cup raspberries, mashed
Raspberry Mousse:
1 pkg (8 oz) cream cheese, softened
3/4 cup powdered sugar
1/2 t vanilla extract
6 to 7 drops red food coloring (optional)
1/4 cup raspberries, mashed
1/3 cup whipping cream
For brownies:
Preheat oven to 350F. Grease 9-inch square baking pan.
Microwave 1 cup chocolate morsels in small bowl for about 45 seconds; stir. Morsels may retain some of the original shape. If necessary, microwave an additional 10 to 15 seconds, stirring just until smooth; cool to room temperature.
Combine flour, baking powder and salt in small bowl. Beat granulated sugar, butter and vanilla extract in medium mixer bowl until creamy. Add eggs; beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in mashed raspberries. Spread into prepared pan.
For raspberry mousse:
Chop remaining morsels into roughly 1/4 pieces. Beat cream cheese, powdered sugar, vanilla extract and food coloring in medium mixer bowl until creamy. Fold in mashed raspberries and chopped chocolate morsels.
Beat cream in small mixer bowl until stiff peaks form. Fold into raspberry cream cheese mixture until blended. Spread mousse over cooled brownie. Refrigerate for 1 hour.
Cut into bars and garnish with fresh whole raspberries.
1 2/3 cups (10 oz pkg) dark chocolate morsels, divided
1 1/4 cups all-purpose flour
1/2 t baking powder
1/2 t salt
1 cup granulated sugar
1/3 (2/3 stick) butter, softened
1 t vanilla extract
2 large eggs
1/3 cup raspberries, mashed
Raspberry Mousse:
1 pkg (8 oz) cream cheese, softened
3/4 cup powdered sugar
1/2 t vanilla extract
6 to 7 drops red food coloring (optional)
1/4 cup raspberries, mashed
1/3 cup whipping cream
For brownies:
Preheat oven to 350F. Grease 9-inch square baking pan.
Microwave 1 cup chocolate morsels in small bowl for about 45 seconds; stir. Morsels may retain some of the original shape. If necessary, microwave an additional 10 to 15 seconds, stirring just until smooth; cool to room temperature.
Combine flour, baking powder and salt in small bowl. Beat granulated sugar, butter and vanilla extract in medium mixer bowl until creamy. Add eggs; beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in mashed raspberries. Spread into prepared pan.
For raspberry mousse:
Chop remaining morsels into roughly 1/4 pieces. Beat cream cheese, powdered sugar, vanilla extract and food coloring in medium mixer bowl until creamy. Fold in mashed raspberries and chopped chocolate morsels.
Beat cream in small mixer bowl until stiff peaks form. Fold into raspberry cream cheese mixture until blended. Spread mousse over cooled brownie. Refrigerate for 1 hour.
Cut into bars and garnish with fresh whole raspberries.
Labels: desserts
Monday, November 06, 2006
Pasta Dishes: Grilled Chicken Cashew Pasta Salad
1 cup uncooked orzo or small ring pasta
3 boneless skinless chicken breast halves
1/2 cup diagonally sliced celery
2 green onions, sliced
1/3 cup coarsely chopped cashews
1/4 cup chopped red bell pepper
1/2 cup mayonnaise
1/3 cup sour cream
1 T lemon juice
1 1/2 t prepared mustard
Coat grill rack with non-stick cooking spray. Preheat grill to medium direct heat. Cook and drain pasta according to package directions; set aside. Sprinkle chicken lightly with salt and pepper, if desired. Place chicken on grill. Grill, covered, for 5 to 8 minutes per side until tender and no longer pink (170F). Remove from grill. Cool slightly, cut into bite-size pieces.
Combine chicken and remaining ingredients in medium bowl; toss to mix. Season to taste with black pepper. Serve immediately or cover and refrigerate.
3 boneless skinless chicken breast halves
1/2 cup diagonally sliced celery
2 green onions, sliced
1/3 cup coarsely chopped cashews
1/4 cup chopped red bell pepper
1/2 cup mayonnaise
1/3 cup sour cream
1 T lemon juice
1 1/2 t prepared mustard
Coat grill rack with non-stick cooking spray. Preheat grill to medium direct heat. Cook and drain pasta according to package directions; set aside. Sprinkle chicken lightly with salt and pepper, if desired. Place chicken on grill. Grill, covered, for 5 to 8 minutes per side until tender and no longer pink (170F). Remove from grill. Cool slightly, cut into bite-size pieces.
Combine chicken and remaining ingredients in medium bowl; toss to mix. Season to taste with black pepper. Serve immediately or cover and refrigerate.
Labels: pasta
Sunday, November 05, 2006
Soups: Tortilla Soup
This recipe seems a little fussy but it's mostly just a lot of frying (I would never bother if it was that complicated).
6 dried guajillo chiles, stemmed
2 dried pasilla chiles, stemmed
12 5-6 inch diameter white corn tortillas
2/3 c. plus 2 T. corn oil
2 c. coarsely chopped plum tomatoes
1 ½ c. water
¼ small white onion
2 large garlic cloves
2 large fresh cilantro sprigs
Pinch of baking soda
4 c. chicken broth
Toppings
crumbled queso fresco
2 avocados, peeled, pitted and diced
sour cream
Cut slit in 1 long side of each chile; pull open. Remove seeds and membranes; press chiles flat. Cut pasilla chiles into 1x1/4 inch strips.
Stack 6 tortillas and cut into 1x ¼ inch strips. Heat 2/3 c. oil in heavy medium skillet over medium high heat until very hot. Working in batches, add tortilla strips to skillet; toss until crisp ands golden, about 1 minute. Using slotted spoon, transfer strips to paper towels.
One at a time, fry 6 whole tortillas in oil until golden and almost crisp, about 30 seconds each side. Transfer to paper towels.
Working in batches, add guajillo chiles to skillet; press with spatula until chiles begin to blister, about 10 seconds per side. (Really, just that briefly). Transfer to paper towels. Add pasilla chile strips to skillet; stir 10 seconds. Transfer to paper towels to drain.
Combine tomatoes, water, onion, garlic, cilantro and baking soda into heavy large pot. Coarsely crumble whole tortillas and the guajillo chiles into pot. Bring to a boil. Reduce heat to medium; cover and simmer until water is almost absorbed and chiles are soft, stirring occasionally, about 6 minutes.
Take pot off heat and using an immersion blender, puree mixture until smooth, while gradually adding 3/4 c. chicken broth. (If you don't have an immersion blender (and you should), you can use a regular blender. Working in 3 bathches, puree until smooth, adding 1/4 c. broth to each batch).
Heat 2 T. oil in large saucepan over medium-high heat. Add tomato mixture; stir until thick and deeper in color, about 2 minutes. Add remaining chicken broth; bring to boil. Simmer 8 minutes to develop flavors. Season with salt.
Ladle soup into bowls. Garnish each serving with tortilla strips, chile strips, cheese, avocado and sour cream
Makes 6 servings.
6 dried guajillo chiles, stemmed
2 dried pasilla chiles, stemmed
12 5-6 inch diameter white corn tortillas
2/3 c. plus 2 T. corn oil
2 c. coarsely chopped plum tomatoes
1 ½ c. water
¼ small white onion
2 large garlic cloves
2 large fresh cilantro sprigs
Pinch of baking soda
4 c. chicken broth
Toppings
crumbled queso fresco
2 avocados, peeled, pitted and diced
sour cream
Cut slit in 1 long side of each chile; pull open. Remove seeds and membranes; press chiles flat. Cut pasilla chiles into 1x1/4 inch strips.
Stack 6 tortillas and cut into 1x ¼ inch strips. Heat 2/3 c. oil in heavy medium skillet over medium high heat until very hot. Working in batches, add tortilla strips to skillet; toss until crisp ands golden, about 1 minute. Using slotted spoon, transfer strips to paper towels.
One at a time, fry 6 whole tortillas in oil until golden and almost crisp, about 30 seconds each side. Transfer to paper towels.
Working in batches, add guajillo chiles to skillet; press with spatula until chiles begin to blister, about 10 seconds per side. (Really, just that briefly). Transfer to paper towels. Add pasilla chile strips to skillet; stir 10 seconds. Transfer to paper towels to drain.
Combine tomatoes, water, onion, garlic, cilantro and baking soda into heavy large pot. Coarsely crumble whole tortillas and the guajillo chiles into pot. Bring to a boil. Reduce heat to medium; cover and simmer until water is almost absorbed and chiles are soft, stirring occasionally, about 6 minutes.
Take pot off heat and using an immersion blender, puree mixture until smooth, while gradually adding 3/4 c. chicken broth. (If you don't have an immersion blender (and you should), you can use a regular blender. Working in 3 bathches, puree until smooth, adding 1/4 c. broth to each batch).
Heat 2 T. oil in large saucepan over medium-high heat. Add tomato mixture; stir until thick and deeper in color, about 2 minutes. Add remaining chicken broth; bring to boil. Simmer 8 minutes to develop flavors. Season with salt.
Ladle soup into bowls. Garnish each serving with tortilla strips, chile strips, cheese, avocado and sour cream
Makes 6 servings.
Labels: soups
Friday, November 03, 2006
Desserts: Luscious Four-Layer Pumpkin Cake
Luscious? Sounds X-rated.
1 pkg yellow cake mix
1 can (15 oz) pumpkin
1/2 cup milk
1/3 cup oil
4 large eggs
1 1/2 tsp pumpkin pie spice
1 pkg (8 oz) cream cheese, softened
1 cup powdered sugar
1 tub (8 oz) whipped topping, thawed
1/4 cup caramel topping
1/4 cup chopped pecans, optional Lorraine!
Preheat oven to 350F. Grease and flour two 9-inch round cake pans. Beat cake mix, 1 cup of pumpkin, milk, oil, eggs, and 1 tsp of pumpkin pie spice in large bowl until well blended. Pour evenly into prepared pans.
Bake 28 to 30 minutes or until toothpick inserted in centers comes out clean. Cool in pans for 10 minutes. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl until creamy. Add sugar, remaining pumpkin and remaining pumpkin pie spice; mix well. Stir in the whipped topping.
Cut each cake in half horizontally with serrated knife. Stack layers on serving plate, spreading the cream cheese filling between the layers. (Do not frost top of cake.) Drizzle top of cake with caramel topping and sprinkle with chopped pecans just before serving.
1 pkg yellow cake mix
1 can (15 oz) pumpkin
1/2 cup milk
1/3 cup oil
4 large eggs
1 1/2 tsp pumpkin pie spice
1 pkg (8 oz) cream cheese, softened
1 cup powdered sugar
1 tub (8 oz) whipped topping, thawed
1/4 cup caramel topping
1/4 cup chopped pecans, optional Lorraine!
Preheat oven to 350F. Grease and flour two 9-inch round cake pans. Beat cake mix, 1 cup of pumpkin, milk, oil, eggs, and 1 tsp of pumpkin pie spice in large bowl until well blended. Pour evenly into prepared pans.
Bake 28 to 30 minutes or until toothpick inserted in centers comes out clean. Cool in pans for 10 minutes. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl until creamy. Add sugar, remaining pumpkin and remaining pumpkin pie spice; mix well. Stir in the whipped topping.
Cut each cake in half horizontally with serrated knife. Stack layers on serving plate, spreading the cream cheese filling between the layers. (Do not frost top of cake.) Drizzle top of cake with caramel topping and sprinkle with chopped pecans just before serving.
Labels: desserts
Desserts: Spiced Pear Layered Dessert
1 pkg (14.5 oz) gingerbread mix
2 1/2 cups cold milk
2 pkg (4 svg size ea) vanilla flavor instant pudding
1/2 tsp ground cinnamon
1 tub (8 oz) French Vanilla whipped topping, thawed
2 cans (16 oz ea) sliced pears, drained
Prepare gingerbread as directed on package; cool completely. Cut into 1/2 cubes.
Pour milk into large bowl. Add dry pudding mixes and cinnamon. Beat with wire whisk 2 minutes or until well blended. Gently stir in 2 cups of the whipped topping. Layer one-third each of the gingerbread cubes, pears and pudding mixture in 3-qt serving bowl; repeat layers twice.
Refrigerate at least 1 hour. Top with the remining 1 cup of whipped topping and sprinkle with cinnamon for garnish just before serving.
2 1/2 cups cold milk
2 pkg (4 svg size ea) vanilla flavor instant pudding
1/2 tsp ground cinnamon
1 tub (8 oz) French Vanilla whipped topping, thawed
2 cans (16 oz ea) sliced pears, drained
Prepare gingerbread as directed on package; cool completely. Cut into 1/2 cubes.
Pour milk into large bowl. Add dry pudding mixes and cinnamon. Beat with wire whisk 2 minutes or until well blended. Gently stir in 2 cups of the whipped topping. Layer one-third each of the gingerbread cubes, pears and pudding mixture in 3-qt serving bowl; repeat layers twice.
Refrigerate at least 1 hour. Top with the remining 1 cup of whipped topping and sprinkle with cinnamon for garnish just before serving.
Labels: desserts
Thursday, November 02, 2006
Entrees: Foil-Pack Chicken Tacos
Look, Ma! No dishes!
4 small boneless skinless chicken breast halves (1 lb)
4 tsp taco seasoning mix
2 cups thinkly sliced peeled potatoes
1 cup Mexican style shredded cheese
1/2 cup salsa
1/4 cup sour cream
Preheat oven to 400F. Sprinkle chicken evenly with seasoning mix. Place 1/2 cup of potatoes on center of each of four large sheets of heavy-duty foil; top each with 1 chicken breast, 1/4 cup of the cheese and 2 Tbsp of salsa.
Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1 baking pan.
Bake 30 to 35 minutes or until chicken is cooked through (170F) and potatoes are tender. Remove packets from oven. Let stand 5 minutes. Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening. Top each serving with 1 Tbsp of sour cream.
For added color and texture, serve with a tossed mixed green salad.
4 small boneless skinless chicken breast halves (1 lb)
4 tsp taco seasoning mix
2 cups thinkly sliced peeled potatoes
1 cup Mexican style shredded cheese
1/2 cup salsa
1/4 cup sour cream
Preheat oven to 400F. Sprinkle chicken evenly with seasoning mix. Place 1/2 cup of potatoes on center of each of four large sheets of heavy-duty foil; top each with 1 chicken breast, 1/4 cup of the cheese and 2 Tbsp of salsa.
Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1 baking pan.
Bake 30 to 35 minutes or until chicken is cooked through (170F) and potatoes are tender. Remove packets from oven. Let stand 5 minutes. Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening. Top each serving with 1 Tbsp of sour cream.
For added color and texture, serve with a tossed mixed green salad.
Labels: desserts
