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Monday, October 19, 2009
chocolate chip cookies
Chocolate Chip Cookies
1 cup butter (not margarine)
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
Mix well. Add...
2 1/2 cups white flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
Mix, then add....
2 cups chocolate chips. Bake at 350 for exactly 11-12 minutes.
1 cup butter (not margarine)
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
Mix well. Add...
2 1/2 cups white flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
Mix, then add....
2 cups chocolate chips. Bake at 350 for exactly 11-12 minutes.
recipe:
- combine a 10 - 12 oz. jar of green enchilada sauce (i just used the Safeway version) with a handful of fresh cilantro, 2 cloves of garlic (i eyeballed it with the pre-chopped roasted garlic-in-a-jar), and a large onion (chopped) in your blender.
- place chicken breasts (i used about 8 tenders instead) in a large skillet and cover with blended sauce.
- cover the skillet and simmer for an hour.------------------
1 HEB Rotisserie chicken-Honey Jalapeno flavor-meat picked off bones (no skin)
18 corn tortillas, medium
3 cups spicy enchilada sauce
5 cups 2% colby and monterey jack cheese, shredded
1 cup onions, sauteed in frying pan with a bit of olive oil to soften
1 can black beans, rinsed and drained
Directions
Preheat oven to 350 degrees.
Mix shredded chicken, sauteed onion, and black beans in a bowl.
Spray a 13x9" pan with cooking spray.
Dip tortillas in the enchilada sauce one at a time, making sure they are completely covered with sauce.
Layer covered tortillas in the bottom of the pan, it should take six.
Add a layer of 1/2 the chicken mixture & 1/3 of the cheese.
Add a another layer of the tortillas dipped in sauce.
Press down gently all over the pan.
Add the remaining chicken, onion and cheese mixture.
Add remaining layer of tortillas dipped in sauce & press down gently again all over the pan.
Add the remaining cheese on the top.
Bake for 30-45 minutes, until cheese is bubbly, starting to brown and the casserole is hot all the way through.
1-2-3-4 Peanut Butter Cookies (this is a great recipe for cookies in a hurry, you probably have these items on hand):
adapted from The King Arthur Cookie Companion
1 c peanut butter (crunchy or creamy, not low-fat or natural)
1 lg egg
1 c sugar
1 tsp baking soda
Preheat oven to 375 and line baking sheets with parchment. Beat together all ingredients until smooth. Drop by the teaspoonful into baking sheets. Bake 10 minutes or until cookies appear set. Cool on the pan 5 minutes before removing to cooling rack.
Vanilla-Almond Sugar Cookies
3 c unbleached, all-purpose flour
2 tsp baking powder
1 c sugar (I use sugar that I've stored vanilla beans in)
2 sticks butter
1 egg
1/2 tsp pure vanilla extract
1/2 tsp pure almond extract
Preheat oven to 350.
Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.
Roll onto a floured surface and cut into shapes. Place on parchment lined baking sheets and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.
For the Royal Icing...follow the instructions from your container of meringue powder (Ateco recommended). Remember to SIFT the powdered sugar. When the icing is beginning to reach stiff peaks, add a drop or two of almond extract and beat until still peaks form.
Transfer icing to two separate containers and color (3/4 AmeriColor Egg Yellow, 1/4 AmeriColor Leaf Green). Press plastic wrap down onto the icing.
Sweet Potato Fries
3-4 large sweet potatoes
zest of 2 limes
good sea salt
Cut sweet potatoes into wedges. Toss with olive oil and sea salt. Grill on medium heat for 5-7 minutes per side or until soft.
Remove from heat and while still hot, toss with lime zest and a little more sea salt. Serve with some lime wedges on the side.
- combine a 10 - 12 oz. jar of green enchilada sauce (i just used the Safeway version) with a handful of fresh cilantro, 2 cloves of garlic (i eyeballed it with the pre-chopped roasted garlic-in-a-jar), and a large onion (chopped) in your blender.
- place chicken breasts (i used about 8 tenders instead) in a large skillet and cover with blended sauce.
- cover the skillet and simmer for an hour.------------------
1 HEB Rotisserie chicken-Honey Jalapeno flavor-meat picked off bones (no skin)
18 corn tortillas, medium
3 cups spicy enchilada sauce
5 cups 2% colby and monterey jack cheese, shredded
1 cup onions, sauteed in frying pan with a bit of olive oil to soften
1 can black beans, rinsed and drained
Directions
Preheat oven to 350 degrees.
Mix shredded chicken, sauteed onion, and black beans in a bowl.
Spray a 13x9" pan with cooking spray.
Dip tortillas in the enchilada sauce one at a time, making sure they are completely covered with sauce.
Layer covered tortillas in the bottom of the pan, it should take six.
Add a layer of 1/2 the chicken mixture & 1/3 of the cheese.
Add a another layer of the tortillas dipped in sauce.
Press down gently all over the pan.
Add the remaining chicken, onion and cheese mixture.
Add remaining layer of tortillas dipped in sauce & press down gently again all over the pan.
Add the remaining cheese on the top.
Bake for 30-45 minutes, until cheese is bubbly, starting to brown and the casserole is hot all the way through.
1-2-3-4 Peanut Butter Cookies (this is a great recipe for cookies in a hurry, you probably have these items on hand):
adapted from The King Arthur Cookie Companion
1 c peanut butter (crunchy or creamy, not low-fat or natural)
1 lg egg
1 c sugar
1 tsp baking soda
Preheat oven to 375 and line baking sheets with parchment. Beat together all ingredients until smooth. Drop by the teaspoonful into baking sheets. Bake 10 minutes or until cookies appear set. Cool on the pan 5 minutes before removing to cooling rack.
Vanilla-Almond Sugar Cookies
3 c unbleached, all-purpose flour
2 tsp baking powder
1 c sugar (I use sugar that I've stored vanilla beans in)
2 sticks butter
1 egg
1/2 tsp pure vanilla extract
1/2 tsp pure almond extract
Preheat oven to 350.
Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.
Roll onto a floured surface and cut into shapes. Place on parchment lined baking sheets and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.
For the Royal Icing...follow the instructions from your container of meringue powder (Ateco recommended). Remember to SIFT the powdered sugar. When the icing is beginning to reach stiff peaks, add a drop or two of almond extract and beat until still peaks form.
Transfer icing to two separate containers and color (3/4 AmeriColor Egg Yellow, 1/4 AmeriColor Leaf Green). Press plastic wrap down onto the icing.
Sweet Potato Fries
3-4 large sweet potatoes
zest of 2 limes
good sea salt
Cut sweet potatoes into wedges. Toss with olive oil and sea salt. Grill on medium heat for 5-7 minutes per side or until soft.
Remove from heat and while still hot, toss with lime zest and a little more sea salt. Serve with some lime wedges on the side.
Oreo Truffels and Dessert
Oreo Truffles
Makes 25-35
1 pkg. regular size Oreo cookies, crushed
1 8-oz pkg cream cheese, softened
1 pkg. white almond bark
1 pkg chocolate almond bark
Using a blender or hand held mixer, mix crushed Oreos and cream cheese together.
Roll into walnut sized balls. Chill for 1 hour.
Melt approximately 3/4 pkg. of white almond bark. Stick a toothpick in an Oreo ball and dip it in the melted white almond bark. Allow to harden on wax paper. Takes about 15 minutes.
While waiting for truffles to harden, melt about 1/4 pkg. of chocolate almond bark.
When Oreo truffles are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark. (Use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark.)
What You Need!
1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted
Make It!
MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.
DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.
Kraft Kitchens Tips
How to Easily Dip Truffles
To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Then use two forks to roll truffles in chocolate until evenly coated. Remove the truffles with forks and allow excess chocolate to drip back into bowl before placing truffles on prepared baking sheet.
Special Extra
Sprinkle truffles with colored sugar or sprinkles in addition to or in place of the cookie crumbs.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
INGREDIENTS
• 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
• 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
• 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted
• Add to Recipe Box
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• Customize Recipe
• Add a Personal Note
DIRECTIONS
1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
FOOTNOTES
• How to How to Easily Dip Truffles
• Place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.
Nutter Butter Balls
1 pkg. Nutter Butter cookies (broken… use cookie with the cream center)
1 8oz. package cream cheese (softened)
chocolate bark
1. Finely crush all but 5 cookies in a food processor or place them in a ziploc bag and
Pretty, peanut butter cookies with just five ingredients:
1 cup peanut butter
1/2 cup sugar
1 egg
4 oz. Baker’s semi-sweet chocolate, melted
1/2 cup finely chopped peanuts
That’s my kind of recipe!
• Preheat oven to 325. Mix peanut butter, sugar and egg until well blended.
• Refrigerate for 30 minutes.
• Remove and roll mixture into 18 balls.
• Place on ungreased cookie sheet 2 inches apart.
• Flatten each ball by using a fork to make a criss-cross pattern.
Red Velvet Cake Balls
first tasted these two years ago at a Christmas party and immediately had to have the recipe. It’s based on a mix, but I imagine you can follow the same directions substituting from scratch cake and frosting (I’ll try that one day). You can also try it with other cake combinations.
Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.
Reese's Puffs Bars
Ingredients (bars):
• 1/3 cup butter
• 1 cup Reese's Puffs Cereal
• 3/4 firmly packed brown sugar
• 1 egg
• 1 1/2 tablespoons pure vanilla extract
• 3/4 cup all-purpose flour
• 3/4 teaspoon baking soda
• Optional Halloween garnish: candy corn and mellowcreme pumpkins
Directions:
1. Preheat oven to 350 F. Grease an 8-inch square baking pan. In a medium saucepan, melt butter; once melted, add cereal and incorporate for about 2 minutes, stirring constantly.
2. Remove from heat; stir in brown sugar until incorporated. Add egg and vanilla, and stir until completely blended.
3. Add flour and baking powder; stir until completely blended.
4. Spread into greased pan, and bake about 20 minutes or until golden around the edges. Let cool completely, and then frost. If desired, cut the batch in half and create double decker treats and slice them into thin fingers; if desired, garnish with candy corn and/or mellowcreme pumpkins.
Ingredients (frosting)
• 1 cup unsalted butter, softened
• 6 cups confectioners' sugar
• 1/2 cup half and half
• 2 teaspoons pure vanilla extract
Directions:
Cream the butter and about 4 cups of the confectioners' sugar until smooth and creamy; add the vanilla and the rest of the sugar bit by bit until the frosting reaches your desired consistency (you may not need all of it). For orange frosting, add about 1 drop of red and 4 drops of yellow food coloring and mix until the color is even; frost the cooled bars. Do not freeze or chill this frosting
Chocolate Chip Cookies, Ever so slightly adapted from the recipe in Baked: New Frontiers in Baking
Ingredients:
• 2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups semisweet chocolate chips
• 2/3 cup walnuts
Directions:
1. In a large bowl, whisk the flour, salt, and baking soda together; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Scrape down bowl and add eggs, one at a time, beating until incorporated. Mixture will look light and fluffy. Add vanilla and beat for 5 seconds.
3. Add the flour mixture, bit by bit, mixing after each addition.
4. Using a spatula or wooden spoon, fold in the chocolate chips.
5. Cover the bowl tightly and put in the fridge for several hours (Baked suggests 6; I did 2 and they were still delicious).
6. Preheat the oven to 375 F degrees.
7. If you want big cookies, use an ice cream scoop to scoop out 2-tablespoon sized balls. If you want smaller ones, use two teaspoons (one to scoop the dough and one to release it). Use your hands to shape into perfect balls and erase any imperfections. Place on prepared baking sheets, leaving at least 1 inch between cookies. Bake for 10-12 minutes for smaller cookies, 12-14 minutes for larger cookies. Make sure to rotate pans at the halfway mark to ensure even baking. They're done when the edges are golden and the tops are just starting to lose their shine.
8. Remove pan from oven and cool on wire rack. They are great warm, but you could also let them cool, if you're so inclined.
9. These babies can be stored in an airtight container for up to 3 days. Doubt they'll last that long though.
Cowboy Cookies
• Vegetable oil cooking spray
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 8 ounces (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup light-brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups old-fashioned oats
• 6 ounces semisweet chocolate, cut into 1/4-inch chunks (1 cup)
• 3 ounces (3/4 cup) pecan halves
• 1/2 cup shredded unsweetened coconut
Directions
Preheat oven to 350 degrees. Coat baking sheets with cooking spray, line with parchment, and spray parchment. Sift flour, baking soda, salt, and baking powder into a medium bowl.
Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
Reduce speed to low, and slowly add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until combined. (Dough can be refrigerated for up to 3 days.)
Using a 1 1/2-inch ice cream scoop or a small spoon, drop dough onto baking sheets, spacing 3 inches apart.
Bake until edges of cookies begin to brown, 11 to 13 minutes. Transfer baking sheets to wire rack, and let cool for 5 minutes. Transfer cookies to racks. Let cool. (Cookies can be stored up to 3 days.
Bonbon Cookies
Created by Mrs. Joseph J. Wallace, Whitehall, Montana
For the Cookies:
• 1/2 c. soft butter
• 3/4 c. sifted confectioners sugar
• 1 Tbsp. vanilla
• food coloring if desired
• 1 1/2 cups all purpose flour
• 1/8 tsp. salt
Possible fillings: chocolate chips, chopped nuts, coconut, cherries...choose your own adventure!
For the Icing:
• Mix 1 cup sifted confectioners' sugar, 2 tbsp cream, 1 tsp vanilla, and food coloring (if desired).
Heat oven to 350. Mix butter, sugar, vanilla and food coloring (if using), thoroughly. Measure flour by dip-level-pour method or by sifting. Blend in flour and salt. If dough is dry, add 1 to 2 Tbsp. cream. Wrap a level Tablespoon of dough around filling.. Place 1" apart on un-greased cookie sheet. Bake 12 to 15 min. Cool; dip tops of cookies in frosting; decorate with another topping if desired. Makes 20-25 cookies
Copycat Applebee’s Walnut Blondie With Maple Butter Sauce
Posted by: ChefTom in Categories: Applebees, Recipes.
Blondes really do have more fun! This blondie is baked with nuts, topped with both ice cream and chopped walnuts, and served warm covered with a rich, sizzling maple butter sauce. Everyone has a sweet tooth! Nothing is better than a warm brownie or blondie with ice cream. This recipe takes it to another level.
Serves: 4 (or 1 if your really hungry!)
Ready In: Under 60 minutes
Ingredients:
Dough
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1 cup flour, sifted
1/4 cup chopped walnuts (or more if desired)
1/3 cup butter or margarine (melted)
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips
Maple Butter Sauce
3/4 cup maple syrup ( I highly recommend using REAL maple syrup )
1/2 cup butter
3/4 cup brown sugar
1/4 cup chopped walnuts (optional)
Directions:
Dough
Preheat the oven to 350 degrees F.
Add baking powder, baking soda and salt to the already sifted flour. Then sift dry ingredients again.
Add chopped nuts and mix well. Set aside.
Add brown sugar to melted butter and mix well. Then add egg and vanilla extract. Mix well.
Add flour mixture, a little at a time, until mixed well.
Stir in white chocolate chips. Spread out dough in a 9-inch pan.
Bake for 20 to 25 minutes. Use a toothpick or fork to test if it is cooked in the center.
Serve warm with ice cream and Maple Butter Sauce.
Maple Butter Sauce
In a pan, add real maple syrup and butter, cook over low heat until butter is melted. Next, stir in brown sugar until completely dissolved. If you desire, add walnuts.
Enjoy !
Chocolate Chip Cookie Dough Brownies
You love the ice cream, now sink your teeth into gooey cookie dough brownies! Mixes for brownies and cookies make it extra easy.
Prep Time: 15 min
Total Time: 1 hour 55 min
Makes: 48 brownies
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1 box Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
1/3 cup vegetable oil
1/4 cup water
2 eggs
1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
1 container Betty Crocker® Rich & Creamy chocolate frosting
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1. Heat oven to 350ºF. Spray bottom only of 13x9-inch pan with cooking spray, or grease with shortening. Make brownie mix as directed on box, using oil, water and 2 eggs. Spread in pan.
2. Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.
3. Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool on cooling rack 30 minutes. Frost with frosting. For brownies, cut into 8 rows by 6 rows
Cream Cheese Brownies
Brownies
1 pkg Duncan Hines® Chocolate Lovers’ Double Fudge Brownie Mix
2 eggs
1/3 cup water
1/4 cup vegetable oil
Topping
1 8 oz. pkg cream cheese (softened)
2 eggs
1 lb confectioner’s sugar
1 teaspoon vanilla extract
1. Preheat oven to 350. Grease bottom of 13 X 9 pan.
2. Combine all of the brownie ingredients including fudge packet from mix and stir with spoon until well blended. Spread into pan.
3. Beat cream cheese in large bowl at medium with an electric mixer. Beat in eggs, sugar, vanilla until smooth. Spread over brownie mixture.
4. Bake at 350 for 45-50 miniutes or until edges and top are golden brown.
5. Cool completely and the refrigerate until well chilled.
Recipe amended from Great American Favorite Brand Name Cookbook, 1993
Brownie Candy Cups
1 package Duncan Hines Chocolate Lovers Double Fudge Brownie Mix
2 eggs
1/3 cup water
1/4 cup vegetable oil
30 mini Reeses cups unwrapped
1 Box Reynolds 2-inch aluminum foil mini cups for muffins
1. Preheat oven to 350
2. Place 30 foil liners on baking sheet
3. Combine brownie mix, contents from fudge packet in mix, eggs, water and oil.
4. Stir with spoon until well blended. (about 50 strokes)
5. Fill each liner with 2 tablespoons of batter
6. Bake at 350 for 10 minutes and remove from oven
7. Push 1 Reeses in center of each “brownie cupcake” until even with surface of the batter.
8. Bake 5-7 minutes longer.
9. Cool 5-10 minutes in pan and then move to cooling rack to cool completely
Chocolate Chip Cookie Pie
1 unbaked 9-inch (4-cup volume) deep-dish pie shell*
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels
1 cup chopped pecans
Serve with ice cream (optional)
• Preheat oven 325 degrees F.
• Beat eggs in large mixer bowl on high until foamy.
• Beat in flour, granulated sugar and brown sugar. Beat in butter.
• Stir in morsels and nuts and spoon into pie shell.
• Bake for 55-60 minutes. Cool on wire rack. Serve warm.
Recipe from Nestle Classic Recipes, 2003
* If using frozen pie shell, use deep dish style and thaw completely. Bake on baking sheet and increase baking time slightly.
Super Easy Mini Cherry Cheesecakes
2 pkg. (8oz.) cream cheese, softened to room temperature
3/4 cup sugar
3 eggs
1 Tbsp vanilla
1 Tbsp lemon juice
Mix.
vanilla wafers
2″ aluminum mini baking cups
Cherry Pie Filling
Place a vanilla wafer in each mini baking cup.
Spoon approximately 3 Tbsp of cream cheese mixture over each wafer. Makes about 4 dozen
Bake at 350 for 15-20 minutes. Let cool and top with cherry pie filling. Refrigerate.
Oh yeah … and enjoy!
Reindeer Chow
5 cups Crispix Cereal
1 cup peanut butter
12 oz. package of semi-sweet chocolate morsels
1 box confectioner’s sugar
1. Melt chocolate in microwave 1 minute at a time until melted.
2. Add peanut butter to melted chocolate and mix well.
3. In a large bowl (with a snap on lid), add melted chocolate and peanut butter to top of cereal and mix well.
4. Add confectioner’s sugar and cover bowl with lid. Shake well to coat thoroughly.
If you don’t have a bowl with a lid, you can place the coated cereal and confectioner’s sugar in a large ziploc bag and shake well.
Note: This recipe is also called Puppy Chow when not served during the holidays. It was originally given to me by a co-worker and now it’s a must have every Christmas.
Generously grease a 24 cup mini muffin pan with non-stick spray.
Mini Maple Chocolate Chip Pancake Muffins.
(Someone please come up with a shorter name for these.)
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/2 cup milk chocolate chips
• Preheat oven to 350 degrees.
• Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.
• In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.
• Add wet ingredients to dry ingredients and stir with a spoon until combined.
• Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.
• Bake for 8-9 minutes.
Makes 24 mini pancake muffins.
Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan.
Serve immediately with warmed butter if you like or even just with maple syrup
Makes 25-35
1 pkg. regular size Oreo cookies, crushed
1 8-oz pkg cream cheese, softened
1 pkg. white almond bark
1 pkg chocolate almond bark
Using a blender or hand held mixer, mix crushed Oreos and cream cheese together.
Roll into walnut sized balls. Chill for 1 hour.
Melt approximately 3/4 pkg. of white almond bark. Stick a toothpick in an Oreo ball and dip it in the melted white almond bark. Allow to harden on wax paper. Takes about 15 minutes.
While waiting for truffles to harden, melt about 1/4 pkg. of chocolate almond bark.
When Oreo truffles are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark. (Use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark.)
What You Need!
1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted
Make It!
MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.
DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.
Kraft Kitchens Tips
How to Easily Dip Truffles
To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Then use two forks to roll truffles in chocolate until evenly coated. Remove the truffles with forks and allow excess chocolate to drip back into bowl before placing truffles on prepared baking sheet.
Special Extra
Sprinkle truffles with colored sugar or sprinkles in addition to or in place of the cookie crumbs.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
INGREDIENTS
• 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
• 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
• 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted
• Add to Recipe Box
• Add to Shopping List
• Customize Recipe
• Add a Personal Note
DIRECTIONS
1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
FOOTNOTES
• How to How to Easily Dip Truffles
• Place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.
Nutter Butter Balls
1 pkg. Nutter Butter cookies (broken… use cookie with the cream center)
1 8oz. package cream cheese (softened)
chocolate bark
1. Finely crush all but 5 cookies in a food processor or place them in a ziploc bag and
Pretty, peanut butter cookies with just five ingredients:
1 cup peanut butter
1/2 cup sugar
1 egg
4 oz. Baker’s semi-sweet chocolate, melted
1/2 cup finely chopped peanuts
That’s my kind of recipe!
• Preheat oven to 325. Mix peanut butter, sugar and egg until well blended.
• Refrigerate for 30 minutes.
• Remove and roll mixture into 18 balls.
• Place on ungreased cookie sheet 2 inches apart.
• Flatten each ball by using a fork to make a criss-cross pattern.
Red Velvet Cake Balls
first tasted these two years ago at a Christmas party and immediately had to have the recipe. It’s based on a mix, but I imagine you can follow the same directions substituting from scratch cake and frosting (I’ll try that one day). You can also try it with other cake combinations.
Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.
Reese's Puffs Bars
Ingredients (bars):
• 1/3 cup butter
• 1 cup Reese's Puffs Cereal
• 3/4 firmly packed brown sugar
• 1 egg
• 1 1/2 tablespoons pure vanilla extract
• 3/4 cup all-purpose flour
• 3/4 teaspoon baking soda
• Optional Halloween garnish: candy corn and mellowcreme pumpkins
Directions:
1. Preheat oven to 350 F. Grease an 8-inch square baking pan. In a medium saucepan, melt butter; once melted, add cereal and incorporate for about 2 minutes, stirring constantly.
2. Remove from heat; stir in brown sugar until incorporated. Add egg and vanilla, and stir until completely blended.
3. Add flour and baking powder; stir until completely blended.
4. Spread into greased pan, and bake about 20 minutes or until golden around the edges. Let cool completely, and then frost. If desired, cut the batch in half and create double decker treats and slice them into thin fingers; if desired, garnish with candy corn and/or mellowcreme pumpkins.
Ingredients (frosting)
• 1 cup unsalted butter, softened
• 6 cups confectioners' sugar
• 1/2 cup half and half
• 2 teaspoons pure vanilla extract
Directions:
Cream the butter and about 4 cups of the confectioners' sugar until smooth and creamy; add the vanilla and the rest of the sugar bit by bit until the frosting reaches your desired consistency (you may not need all of it). For orange frosting, add about 1 drop of red and 4 drops of yellow food coloring and mix until the color is even; frost the cooled bars. Do not freeze or chill this frosting
Chocolate Chip Cookies, Ever so slightly adapted from the recipe in Baked: New Frontiers in Baking
Ingredients:
• 2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups semisweet chocolate chips
• 2/3 cup walnuts
Directions:
1. In a large bowl, whisk the flour, salt, and baking soda together; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Scrape down bowl and add eggs, one at a time, beating until incorporated. Mixture will look light and fluffy. Add vanilla and beat for 5 seconds.
3. Add the flour mixture, bit by bit, mixing after each addition.
4. Using a spatula or wooden spoon, fold in the chocolate chips.
5. Cover the bowl tightly and put in the fridge for several hours (Baked suggests 6; I did 2 and they were still delicious).
6. Preheat the oven to 375 F degrees.
7. If you want big cookies, use an ice cream scoop to scoop out 2-tablespoon sized balls. If you want smaller ones, use two teaspoons (one to scoop the dough and one to release it). Use your hands to shape into perfect balls and erase any imperfections. Place on prepared baking sheets, leaving at least 1 inch between cookies. Bake for 10-12 minutes for smaller cookies, 12-14 minutes for larger cookies. Make sure to rotate pans at the halfway mark to ensure even baking. They're done when the edges are golden and the tops are just starting to lose their shine.
8. Remove pan from oven and cool on wire rack. They are great warm, but you could also let them cool, if you're so inclined.
9. These babies can be stored in an airtight container for up to 3 days. Doubt they'll last that long though.
Cowboy Cookies
• Vegetable oil cooking spray
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 8 ounces (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup light-brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups old-fashioned oats
• 6 ounces semisweet chocolate, cut into 1/4-inch chunks (1 cup)
• 3 ounces (3/4 cup) pecan halves
• 1/2 cup shredded unsweetened coconut
Directions
Preheat oven to 350 degrees. Coat baking sheets with cooking spray, line with parchment, and spray parchment. Sift flour, baking soda, salt, and baking powder into a medium bowl.
Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
Reduce speed to low, and slowly add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until combined. (Dough can be refrigerated for up to 3 days.)
Using a 1 1/2-inch ice cream scoop or a small spoon, drop dough onto baking sheets, spacing 3 inches apart.
Bake until edges of cookies begin to brown, 11 to 13 minutes. Transfer baking sheets to wire rack, and let cool for 5 minutes. Transfer cookies to racks. Let cool. (Cookies can be stored up to 3 days.
Bonbon Cookies
Created by Mrs. Joseph J. Wallace, Whitehall, Montana
For the Cookies:
• 1/2 c. soft butter
• 3/4 c. sifted confectioners sugar
• 1 Tbsp. vanilla
• food coloring if desired
• 1 1/2 cups all purpose flour
• 1/8 tsp. salt
Possible fillings: chocolate chips, chopped nuts, coconut, cherries...choose your own adventure!
For the Icing:
• Mix 1 cup sifted confectioners' sugar, 2 tbsp cream, 1 tsp vanilla, and food coloring (if desired).
Heat oven to 350. Mix butter, sugar, vanilla and food coloring (if using), thoroughly. Measure flour by dip-level-pour method or by sifting. Blend in flour and salt. If dough is dry, add 1 to 2 Tbsp. cream. Wrap a level Tablespoon of dough around filling.. Place 1" apart on un-greased cookie sheet. Bake 12 to 15 min. Cool; dip tops of cookies in frosting; decorate with another topping if desired. Makes 20-25 cookies
Copycat Applebee’s Walnut Blondie With Maple Butter Sauce
Posted by: ChefTom in Categories: Applebees, Recipes.
Blondes really do have more fun! This blondie is baked with nuts, topped with both ice cream and chopped walnuts, and served warm covered with a rich, sizzling maple butter sauce. Everyone has a sweet tooth! Nothing is better than a warm brownie or blondie with ice cream. This recipe takes it to another level.
Serves: 4 (or 1 if your really hungry!)
Ready In: Under 60 minutes
Ingredients:
Dough
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1 cup flour, sifted
1/4 cup chopped walnuts (or more if desired)
1/3 cup butter or margarine (melted)
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips
Maple Butter Sauce
3/4 cup maple syrup ( I highly recommend using REAL maple syrup )
1/2 cup butter
3/4 cup brown sugar
1/4 cup chopped walnuts (optional)
Directions:
Dough
Preheat the oven to 350 degrees F.
Add baking powder, baking soda and salt to the already sifted flour. Then sift dry ingredients again.
Add chopped nuts and mix well. Set aside.
Add brown sugar to melted butter and mix well. Then add egg and vanilla extract. Mix well.
Add flour mixture, a little at a time, until mixed well.
Stir in white chocolate chips. Spread out dough in a 9-inch pan.
Bake for 20 to 25 minutes. Use a toothpick or fork to test if it is cooked in the center.
Serve warm with ice cream and Maple Butter Sauce.
Maple Butter Sauce
In a pan, add real maple syrup and butter, cook over low heat until butter is melted. Next, stir in brown sugar until completely dissolved. If you desire, add walnuts.
Enjoy !
Chocolate Chip Cookie Dough Brownies
You love the ice cream, now sink your teeth into gooey cookie dough brownies! Mixes for brownies and cookies make it extra easy.
Prep Time: 15 min
Total Time: 1 hour 55 min
Makes: 48 brownies
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1 box Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
1/3 cup vegetable oil
1/4 cup water
2 eggs
1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
1 container Betty Crocker® Rich & Creamy chocolate frosting
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About Concordance™
1. Heat oven to 350ºF. Spray bottom only of 13x9-inch pan with cooking spray, or grease with shortening. Make brownie mix as directed on box, using oil, water and 2 eggs. Spread in pan.
2. Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.
3. Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool on cooling rack 30 minutes. Frost with frosting. For brownies, cut into 8 rows by 6 rows
Cream Cheese Brownies
Brownies
1 pkg Duncan Hines® Chocolate Lovers’ Double Fudge Brownie Mix
2 eggs
1/3 cup water
1/4 cup vegetable oil
Topping
1 8 oz. pkg cream cheese (softened)
2 eggs
1 lb confectioner’s sugar
1 teaspoon vanilla extract
1. Preheat oven to 350. Grease bottom of 13 X 9 pan.
2. Combine all of the brownie ingredients including fudge packet from mix and stir with spoon until well blended. Spread into pan.
3. Beat cream cheese in large bowl at medium with an electric mixer. Beat in eggs, sugar, vanilla until smooth. Spread over brownie mixture.
4. Bake at 350 for 45-50 miniutes or until edges and top are golden brown.
5. Cool completely and the refrigerate until well chilled.
Recipe amended from Great American Favorite Brand Name Cookbook, 1993
Brownie Candy Cups
1 package Duncan Hines Chocolate Lovers Double Fudge Brownie Mix
2 eggs
1/3 cup water
1/4 cup vegetable oil
30 mini Reeses cups unwrapped
1 Box Reynolds 2-inch aluminum foil mini cups for muffins
1. Preheat oven to 350
2. Place 30 foil liners on baking sheet
3. Combine brownie mix, contents from fudge packet in mix, eggs, water and oil.
4. Stir with spoon until well blended. (about 50 strokes)
5. Fill each liner with 2 tablespoons of batter
6. Bake at 350 for 10 minutes and remove from oven
7. Push 1 Reeses in center of each “brownie cupcake” until even with surface of the batter.
8. Bake 5-7 minutes longer.
9. Cool 5-10 minutes in pan and then move to cooling rack to cool completely
Chocolate Chip Cookie Pie
1 unbaked 9-inch (4-cup volume) deep-dish pie shell*
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels
1 cup chopped pecans
Serve with ice cream (optional)
• Preheat oven 325 degrees F.
• Beat eggs in large mixer bowl on high until foamy.
• Beat in flour, granulated sugar and brown sugar. Beat in butter.
• Stir in morsels and nuts and spoon into pie shell.
• Bake for 55-60 minutes. Cool on wire rack. Serve warm.
Recipe from Nestle Classic Recipes, 2003
* If using frozen pie shell, use deep dish style and thaw completely. Bake on baking sheet and increase baking time slightly.
Super Easy Mini Cherry Cheesecakes
2 pkg. (8oz.) cream cheese, softened to room temperature
3/4 cup sugar
3 eggs
1 Tbsp vanilla
1 Tbsp lemon juice
Mix.
vanilla wafers
2″ aluminum mini baking cups
Cherry Pie Filling
Place a vanilla wafer in each mini baking cup.
Spoon approximately 3 Tbsp of cream cheese mixture over each wafer. Makes about 4 dozen
Bake at 350 for 15-20 minutes. Let cool and top with cherry pie filling. Refrigerate.
Oh yeah … and enjoy!
Reindeer Chow
5 cups Crispix Cereal
1 cup peanut butter
12 oz. package of semi-sweet chocolate morsels
1 box confectioner’s sugar
1. Melt chocolate in microwave 1 minute at a time until melted.
2. Add peanut butter to melted chocolate and mix well.
3. In a large bowl (with a snap on lid), add melted chocolate and peanut butter to top of cereal and mix well.
4. Add confectioner’s sugar and cover bowl with lid. Shake well to coat thoroughly.
If you don’t have a bowl with a lid, you can place the coated cereal and confectioner’s sugar in a large ziploc bag and shake well.
Note: This recipe is also called Puppy Chow when not served during the holidays. It was originally given to me by a co-worker and now it’s a must have every Christmas.
Generously grease a 24 cup mini muffin pan with non-stick spray.
Mini Maple Chocolate Chip Pancake Muffins.
(Someone please come up with a shorter name for these.)
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/2 cup milk chocolate chips
• Preheat oven to 350 degrees.
• Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.
• In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.
• Add wet ingredients to dry ingredients and stir with a spoon until combined.
• Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.
• Bake for 8-9 minutes.
Makes 24 mini pancake muffins.
Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan.
Serve immediately with warmed butter if you like or even just with maple syrup
Melting Pot Menu
Specialty Drinks
Wines By The Glass
Blackberry Margarita $10
100% Agave, 110% delicious! 1800 Reposado
Tequila with a hint of blackberries and fresh lime.
Pomegranate Cosmo $9
Sweet and seductive! SKYY Citrus vodka,
PAMA Pomegranate Liqueur and cranberry juice.
Tipsy Turtle $9
A taste of the tropics! Bacardi light rum and Myers’s
dark rum, Captain Morgan spiced rum and Malibu
rum with orange and pineapple juices.
Yin & Yang $10
The perfect balance! Godiva White
Chocolate Liqueur, Stoli Vanil vodka and
ice cream topped with chocolate shavings.
Chocolate Fontini $10
Fondue in a glass! Godiva Chocolate Liqueur, Kahlúa,
Baileys Irish Cream and creamy Milk Chocolate.
Strawberry Basil Lemonade $8
Nothing like Mom used to make! Smirnoff Strawberry
Twist vodka, fresh strawberries, basil and lemonade.
Classic Mojito $8
One of Cuba's national treasures, refreshing
with just the right amount of mint!
Love Martini $9
Love at first sip! Malibu rum,
Peach Schnapps, cranberry juice
and fresh strawberries.
Chocolate Fondue
Complete your fondue experience
with the ultimate finale!
Small - $15.00 Regular - $30.00
Dippers...
Fresh strawberries, bananas, cheesecake, tasty marshmallows,
pound cake and brownies for you to dip into any of our
decadent chocolate fondue creations.
An 18% gratuity will be added to parties of 6 or more.
The Original
This original recipe features our
signature milk chocolate with a
swirl of crunchy peanut butter.
Disaronno® Meltdown
Silky white chocolate swirled with
Disaronno Originale amaretto
and flambéed tableside.
Cookies ‘n Cream
Marshmallow Dream
Dark chocolate topped with
marshmallow cream, flambéed,
swirled together and garnished
with crushed Oreo cookies.
Flaming Turtle
Milk chocolate, caramel and
chopped pecans, flambéed tableside.
Bailey’s® Irish Cream Dream
Our milk chocolate swirled with
Bailey’s Irish Cream.
Yin & Yang
Half dark chocolate and half
white chocolate, artfully swirled
for a perfect balance of flavors.
Chocolate S’mores
Milk chocolate topped with
marshmallow cream, flambéed
and garnished with crushed
graham crackers.
Pure Chocolate
Milk, dark or white chocolate,
melted for the most pure of all
chocolate fondues.
Special Event
Create your own masterpiece.
Select from dark, white or milk
chocolate and then make
it a culinary work of art with
your choice of Cointreau, Grand
Marnier, Chambord or Tuaca!
Salads
Cheddar Cheese Fondue
Aged, medium-sharp Cheddar and Emmenthaler
Swiss cheeses, lager beer, garlic and seasonings.
Fiesta Cheese Fondue
Cheddar cheese with the flavor of
Mexican herbs, spices, jalapeño peppers
and salsa. Served with crisp tortilla chips
and made as spicy as you like.
Traditional Swiss Cheese Fondue
Grùyere and Emmenthaler Swiss cheeses,
white wine, garlic, nutmeg,
lemon and Kirschwasser.
Wisconsin Trio Cheese Fondue
Fontina, Butterkäse and Buttermilk Bleu
cheeses with white wine, scallions
and a hint of sherry.
Spinach Artichoke Cheese Fondue
Fontina and Butterkäse cheeses,
spinach, artichoke hearts and garlic.
Featured Cheese Fondue
Enjoy the seasonal cheese fondue
showcased in our Big Night Out.
Ask your server for pricing.
Cheese Fondue
Each cheese fondue includes fresh breads, vegetables and apples
for dipping. Please choose one cheese fondue per cooktop at your table.
$14 (serves 1-2) $7 per additional person
An 18% gratuity will be added to parties of 6 or more.
Enjoy one of our delicious salads each featuring
one of The Melting Pot's homemade dressings.
$5 per person
SpinachMushroom Salad
Fresh spinach, baby Portobello mushrooms,
red onion, chopped bacon and Roma tomatoes
with a warm Burgundy Shallot Vinaigrette.
House Salad
Crisp greens, Roma tomatoes, cucumbers, eggs
and Emmenthaler Swiss cheese, served with
our sweet and tangy House Dressing.
Featured Salad
Enjoy the seasonal salad showcased in our
Big Night Out. Ask your server for pricing.
Caesar Salad
Crisp romaine lettuce, Caesar dressing, shredded
Parmesan cheese, crisp croutons and an added
touch of Parmesan encrusted pine nuts.
California Salad
Mixed baby salad greens, Roma tomatoes,
walnuts and Gorgonzola cheese, with Raspberry
BlackWalnut Vinaigrette Dressing.
Wines By The Glass
Blackberry Margarita $10
100% Agave, 110% delicious! 1800 Reposado
Tequila with a hint of blackberries and fresh lime.
Pomegranate Cosmo $9
Sweet and seductive! SKYY Citrus vodka,
PAMA Pomegranate Liqueur and cranberry juice.
Tipsy Turtle $9
A taste of the tropics! Bacardi light rum and Myers’s
dark rum, Captain Morgan spiced rum and Malibu
rum with orange and pineapple juices.
Yin & Yang $10
The perfect balance! Godiva White
Chocolate Liqueur, Stoli Vanil vodka and
ice cream topped with chocolate shavings.
Chocolate Fontini $10
Fondue in a glass! Godiva Chocolate Liqueur, Kahlúa,
Baileys Irish Cream and creamy Milk Chocolate.
Strawberry Basil Lemonade $8
Nothing like Mom used to make! Smirnoff Strawberry
Twist vodka, fresh strawberries, basil and lemonade.
Classic Mojito $8
One of Cuba's national treasures, refreshing
with just the right amount of mint!
Love Martini $9
Love at first sip! Malibu rum,
Peach Schnapps, cranberry juice
and fresh strawberries.
Chocolate Fondue
Complete your fondue experience
with the ultimate finale!
Small - $15.00 Regular - $30.00
Dippers...
Fresh strawberries, bananas, cheesecake, tasty marshmallows,
pound cake and brownies for you to dip into any of our
decadent chocolate fondue creations.
An 18% gratuity will be added to parties of 6 or more.
The Original
This original recipe features our
signature milk chocolate with a
swirl of crunchy peanut butter.
Disaronno® Meltdown
Silky white chocolate swirled with
Disaronno Originale amaretto
and flambéed tableside.
Cookies ‘n Cream
Marshmallow Dream
Dark chocolate topped with
marshmallow cream, flambéed,
swirled together and garnished
with crushed Oreo cookies.
Flaming Turtle
Milk chocolate, caramel and
chopped pecans, flambéed tableside.
Bailey’s® Irish Cream Dream
Our milk chocolate swirled with
Bailey’s Irish Cream.
Yin & Yang
Half dark chocolate and half
white chocolate, artfully swirled
for a perfect balance of flavors.
Chocolate S’mores
Milk chocolate topped with
marshmallow cream, flambéed
and garnished with crushed
graham crackers.
Pure Chocolate
Milk, dark or white chocolate,
melted for the most pure of all
chocolate fondues.
Special Event
Create your own masterpiece.
Select from dark, white or milk
chocolate and then make
it a culinary work of art with
your choice of Cointreau, Grand
Marnier, Chambord or Tuaca!
Salads
Cheddar Cheese Fondue
Aged, medium-sharp Cheddar and Emmenthaler
Swiss cheeses, lager beer, garlic and seasonings.
Fiesta Cheese Fondue
Cheddar cheese with the flavor of
Mexican herbs, spices, jalapeño peppers
and salsa. Served with crisp tortilla chips
and made as spicy as you like.
Traditional Swiss Cheese Fondue
Grùyere and Emmenthaler Swiss cheeses,
white wine, garlic, nutmeg,
lemon and Kirschwasser.
Wisconsin Trio Cheese Fondue
Fontina, Butterkäse and Buttermilk Bleu
cheeses with white wine, scallions
and a hint of sherry.
Spinach Artichoke Cheese Fondue
Fontina and Butterkäse cheeses,
spinach, artichoke hearts and garlic.
Featured Cheese Fondue
Enjoy the seasonal cheese fondue
showcased in our Big Night Out.
Ask your server for pricing.
Cheese Fondue
Each cheese fondue includes fresh breads, vegetables and apples
for dipping. Please choose one cheese fondue per cooktop at your table.
$14 (serves 1-2) $7 per additional person
An 18% gratuity will be added to parties of 6 or more.
Enjoy one of our delicious salads each featuring
one of The Melting Pot's homemade dressings.
$5 per person
SpinachMushroom Salad
Fresh spinach, baby Portobello mushrooms,
red onion, chopped bacon and Roma tomatoes
with a warm Burgundy Shallot Vinaigrette.
House Salad
Crisp greens, Roma tomatoes, cucumbers, eggs
and Emmenthaler Swiss cheese, served with
our sweet and tangy House Dressing.
Featured Salad
Enjoy the seasonal salad showcased in our
Big Night Out. Ask your server for pricing.
Caesar Salad
Crisp romaine lettuce, Caesar dressing, shredded
Parmesan cheese, crisp croutons and an added
touch of Parmesan encrusted pine nuts.
California Salad
Mixed baby salad greens, Roma tomatoes,
walnuts and Gorgonzola cheese, with Raspberry
BlackWalnut Vinaigrette Dressing.
Friday, October 2, 2009
Food Network
PD-Gumbo
Ingredients
3 large boneless skinless chicken breast halves
Salt and pepper
1/4 cup vegetable oil
1 pound smoked sausage, cut into 1/4-inch slices
1/2 cup all-purpose flour
5 tablespoons margarine
1 large onion, chopped
8 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups hot water
5 beef bouillon cubes
1 (14-ounce can) stewed tomatoes with juice
2 cups frozen sliced okra
4 green onions, sliced, white and green parts
1/2 pound small shrimp, peeled, deveined and cooked
Directions
Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.
Creamy Cheddar Soup
Ingredients
1 small onion, diced
2 large pimentos, diced
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 1/2 cups cream
3/4 cup grated sharp Cheddar
1/2 cup green onions
Salt and black pepper
Dash cayenne pepper, optional
Suggested Serving: your favorite bread or croutons
Directions
In a saucepan, saute onion and pimentos in butter for 5 to 7 minutes. Blend in flour. Add stock and cream. Cook until thick. Add cheese and stir until melted. Add 1/4 cup green onions, salt and pepper, to taste, and cayenne if desired. Garnish with remaining green onions.
Shrimp and Wild Rice Casserole
Recipe courtesy Paula Deen
Prep Time:
10 min
Inactive Prep Time:
--
Cook Time:
1 hr 0 min
Level:
Easy
Serves:
6 to 8 servings
Ingredients
1 (8-ounce) package wild rice
1 pound medium shrimp, peeled and deveined
2 tablespoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) condensed cream of mushroom soup
2 cups grated sharp Cheddar
Salt and pepper
Directions
Cook the rice according to package directions minus 1/4 cup water. Drain and cool.
Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.
Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.
Preheat oven to 325 degrees F.
In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.
Jambalaya
Recipe courtesy Paula Deen
Prep Time:
20 min
Inactive Prep Time:
0 min
Cook Time:
25 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
Jambalaya Mix, recipe follows
2 1/2 cups water
1 (14-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1/2 pound fully cooked smoked sausage, cut into 1/4-inch slices
1/2 to 3/4 pound medium, fresh shrimp, peeled and deveined
Directions
In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink.
Jambalaya Mix:
1 cup long-grain rice
3 tablespoons dried minced onion
1 tablespoon dried parsley flakes
1 tablespoon beef bouillon granules
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 bay leaf
In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf. Pour into cellophane bag. Store in an air-tight container.
Cajun Seafood Balls
Recipe courtesy Paula Deen
Prep Time:
20 min
Inactive Prep Time:
0 min
Cook Time:
5 min
Level:
Easy
Serves:
approximately 2 dozen
Ingredients
1/2 pound cooked, cleaned and peeled shrimp
1 (6-ounce) can crabmeat
1 (6-ounce) can salmon fish
1 (7-ounce) can whole corn kernels, drained
1 cup cooked white rice, leftover is fine
1 tablespoon Cajun spice mix
1/2 cup prepared tartar sauce, plus more for serving
1 tablespoon grainy mustard
2 tablespoon dried parsley flakes
Salt and freshly ground black pepper
2 eggs, beaten, divided
1/4 cup dried bread crumbs
Peanut oil, for frying
Lemon wedges, for serving
Directions
Pulse the shrimp in a food processor until finely chopped. Transfer the shrimp into a large mixing bowl. Add all the remaining ingredients except 1 of the beaten eggs and the bread crumbs, and fold together gently but thoroughly. Roll the mixture into 1 1/2-inch balls and dip into the beaten egg and then dredge in the bread crumbs. Deep-fry in 350 degree F oil until golden brown. Drain on paper towels. Serve with lemon wedges and more tartar or remoulade sauce for dipping.
Bo's Eggplant Supreme
Recipe courtesy Paula Deen
Prep Time:
10 min
Inactive Prep Time:
hr min
Cook Time:
40 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
2 large eggplant
1 teaspoon House Seasoning, recipe follows
5 tablespoons butter
1 (10-ounce) can minced clams, drained, juice reserved
1 cup cracker crumbs
1/2 cup half-and-half
Directions
Preheat oven to 350 degrees F.
Peel the eggplant and cut it into thin rounds. Bring a pot of water to a boil. Add the House Seasoning, then the eggplant, and cook for 10 to 15 minutes, or until tender. Drain the eggplant well and mash it with 3 tablespoons of the butter.
In a greased casserole, layer the mashed eggplant, the clams, and the cracker crumbs. Dot with the remaining 2 tablespoons of butter.
Blend the half-and-half with the reserved clam juice. Taste and add salt, if needed. Pour mixture over the casserole, but be sure to use only enough liquid to fully saturate the dish, otherwise, the dish will become too soupy. Bake for 30 minutes.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Summer Squash Casserole
Recipe courtesy Paula Deen
Prep Time:
10 min
Inactive Prep Time:
--
Cook Time:
30 min
Level:
Easy
Serves:
6 servings
Ingredients
6 yellow or pattypan summer squash
1 cup onions, chopped
1 clove garlic, minced
1/4 cup fresh parsley, chopped
1/2 stick butter
2 slices white bread
1 medium bowl ice water
1 egg
Salt and pepper
1 cup cracker crumbs, or enough to cover casserole
Directions
Preheat oven to 350 degrees F.
Peel and cut squash into cubes. Boil until tender, about 5 to 7 minutes, and drain. Brown onion, garlic, and parsley in 2 tablespoons butter seasoned with salt and pepper. Soak bread in ice water and wring out; chop fine. Add to onion and garlic mixture; cook, stirring, for 2 to 3 minutes. Add drained squash and cook 2 to 3 minutes more, stirring. Remove from heat. Beat egg and add, allowing it to absorb into the mixture. Season with salt and pepper, if needed.
Place in casserole dish or baking pan. Cover top with cracker crumbs and dot with remaining butter. Bake for 20 to 25 minutes, until the crumbs brown.
Cook's Note: You can refrigerate this dish for up to 2 days before baking, but you should add the bread crumb topping right before you bake
The Best Crab Casserole
Recipe courtesy Paula Deen
Prep Time:
8 min
Inactive Prep Time:
hr min
Cook Time:
20 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
1 (6 1/2-ounce) can crabmeat, drained
1 cup mayonnaise
1 cup soft bread crumbs, plus 1/2 cup buttered soft bread crumbs
3/4 cup half-and-half
6 hard-boiled eggs, diced
1 cup chopped onion
1/4 cup sliced stuffed green olives, plus slices for garnish
1/4 cup chopped fresh parsley leaves
3/4 teaspoon salt
Pinch pepper
Olive slices, for garnish
Directions
Preheat oven to 350 degrees F.
In a large bowl, break the crabmeat in chunks. Add the mayonnaise, 1 cup soft bread crumbs, half-and-half, eggs, onion, olives, parsley, salt, and pepper, and fold together. Divide the mixture among greased individual ramekins or spoon it into a 1 quart casserole dish. Top with the buttered crumbs and bake for 20 to 25 minutes. Garnish with olive slices.
Cheesy Shrimp on Grits Toast
Recipe courtesy Paula Deen
Prep Time:
10 min
Inactive Prep Time:
2 hr 0 min
Cook Time:
1 hr 10 min
Level:
Easy
Serves:
48 rounds
Ingredients
3 (14-ounce) cans chicken broth
1 1/3 cups quick-cooking grits
1/2 cup grated Parmesan
1/2 teaspoon salt
2 tablespoons butter, melted
8-ounce package cream cheese, softened
1 tablespoon half-and-half
1/2 cup grated Italian cheese blend
1 teaspoon chopped parsley leaves
1/2 pound cooked, peeled, and deveined shrimp, chopped
1/2 cup grated Cheddar
Directions
Preheat oven to 400 degrees F.
Bring broth to a boil in a large saucepan. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5 minutes, or until grits are thickened, stirring occasionally. Stir in cheese and salt. Remove from heat. Spoon grits into a greased 9 by 13-inch baking pan. Cover, and chill at least 2 hours, or until firm. Un-mold grits onto a large cutting board. Cut out 48 (1 1/2-inch) circles using a round or fluted cookie cutter. Brush a large jellyroll pan with melted butter. Place grit rounds on pan. Bake for 15 minutes. Turn grits, and bake 45 minutes more. Set aside. (Up to this point, the recipe can be prepared ahead. If preparing early, cover and refrigerate grit rounds until you are ready to top with shrimp mixture.)
In a large bowl, combine cream cheese and half-and-half, stirring until combined. Stir in cheese, parsley, and shrimp. Top each grits round evenly with shrimp mixture. Top mixture with grated Cheddar. Broil 5 minutes, or until lightly browned and heated through.
Fried Ravioli with Marinara Cream Sauce
Recipe courtesy Paula Deen
Prep Time:
5 min
Inactive Prep Time:
hr min
Cook Time:
18 min
Level:
Easy
Serves:
12 to 15 appetizer servings
Ingredients
9-ounce package frozen 4-cheese ravioli
2 cups ground pecans
3/4 cup grated Parmesan
1/4 cup milk
1 large egg, lightly beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Oil
Marinara Cream Sauce, recipe follows
Directions
Cook ravioli for 2 minutes. Place cooked ravioli on paper towels to drain; set aside.
Combine pecans and cheese in a shallow dish. Whisk together milk, eggs, salt and pepper in a bowl. Dip ravioli in egg mixture then dredge in pecan mixture. Pour oil to a depth of 1/2-inch in a skillet or Dutch oven; heat to 360 degrees F. Fry ravioli, in batches, 2 minutes on each side, or until golden. Drain on paper towels. Serve with Marinara Cream Sauce.
Marinara Cream Sauce:
1 1/2 cups prepared marinara sauce
1/2 cup heavy whipping cream
In a large saucepan, combine sauce and cream. Bring to a boil over medium-low heat. Boil 2 minutes. Remove from heat.
Yield: 2 cups
Cook Time: 2 to 3 minutes
Ease of preparation: easy
Savannah Cheesecake Cookies
Recipe courtesy Paula Deen
Prep Time:
10 min
Inactive Prep Time:
--
Cook Time:
35 min
Level:
Easy
Serves:
25 squares
Ingredients
Crust:
1 cup all-purpose flour
1/4 cup packed light brown sugar
1 cup chopped pecans
1 stick butter, melted
Filling:
2 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 eggs
1 teaspoon pure vanilla or almond extract
Fresh berries and mint leaves, for garnish
Directions
Preheat oven to 350 degrees F.
Combine flour, brown sugar, pecans, and butter in bowl. Press dough into an ungreased 13 by 9 by 2-inch pan. Bake for 12 to 15 minutes or until lightly browned.
For filling, beat cream cheese and granulated sugar together in a bowl until smooth, using a handheld electric mixer; add eggs and extract; beat well. Pour over crust. Bake for 20 minutes. Cool completely. Cut into squares before serving. Decorate tops with berries and mint leaves.
Photograph by Miki Duisterhof
Print Recipe
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Easy Tzatziki with Toasted Pita Crisps
2009, Ina Garten, All Rights Reserved
Prep Time:
20 min
Inactive Prep Time:
--
Cook Time:
--
Level:
Easy
Serves:
8 servings
Ingredients
2 (7-ounce) containers Greek yogurt (recommended: Fage Total)
1 hothouse cucumber, unpeeled and seeded
1/4 cup sour cream
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced fresh dill
1 1/2 teaspoons minced garlic
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Toasted Pita Crisps, recipe follows
Directions
Place the yogurt in a medium bowl. Grate the cucumber on a box grater and squeeze the grated cucumber with your hand to remove some of the liquid. Add it to the yogurt along with the sour cream, lemon juice, vinegar, dill, garlic, salt and pepper and stir. Serve with toasted pita crisps.
Toasted Pita Crisps:
8 pita breads
Good olive oil
Heat a gas grill or charcoal grill with coals. Brush the pita with olive oil and heat on both sides until toasted.
Yield: 8 servings
Dinner Spanakopitas
Ingredients
nocoupons
1/4 cup good olive oil
1 cup chopped yellow onion
3 scallions, white and green parts, chopped
2 (10-ounce) packages frozen chopped spinach, defrosted
4 extra-large eggs, lightly beaten
3 tablespoons freshly grated Parmesan cheese
Plain dry bread crumbs
1 teaspoon grated nutmeg
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups small-diced feta cheese (12 ounces)
3 tablespoons toasted pine nuts
24 sheets frozen phyllo dough, defrosted
1/4 pound (1 stick) unsalted butter, melted
Flaked sea salt, such as Maldon, for sprinkling
Directions
Preheat the oven to 375 degrees F.
Heat the olive oil in a medium saute pan, add the onion, and cook for 5 minutes over medium-low heat. Add the scallions, and cook for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.
When the onion and scallions are done, add them to the spinach. Mix in the eggs, Parmesan cheese, 3 tablespoons bread crumbs, the nutmeg, salt, and pepper. Gently fold in the feta and pine nuts.
Place 1 sheet of phyllo dough flat on a work surface with the long end in front of you. Brush the dough lightly with butter and sprinkle it with a teaspoon of bread crumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter, and sprinkle lightly with bread crumbs. (Use just enough bread crumbs so the layers of phyllo don't stick together.) Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with bread crumbs. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally again. Continue folding first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam sides down. Brush with melted butter, sprinkle with flaked salt, and bake for 30 to 35 minutes, until the phyllo is browned and crisp. Serve hot
Greek Salad
Ingredients
nocoupons
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup calamata olives, pitted
For the vinaigrette:
nocoupons
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil
Directions
Place the cucumber, peppers, tomatoes and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature
Marinated Lamb Kebabs
Ingredients
nocoupons
1 pound plain yogurt (regular or lowfat)
1/4 cup good olive oil, plus more for brushing grill
1 teaspoon lemon zest
1/4 cup freshly squeezed lemon juice (2 lemons)
5 tablespoons fresh whole rosemary leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds top round lamb
1 red onion
Directions
Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with plastic wrap and refrigerate overnight or for up to 2 days.
Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill.
Cut the lamb in 1 1/2-inch cubes. You should have about 20 cubes.
Cut the red onion in 8 pieces and separate each piece into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare
Spicy Cornbread Muffins
Ingredients
Nonstick spray
1/2 cup (1 stick) butter, divided
1/2 onion, finely chopped
1 small red Fresno chile pepper, seeded and finely chopped
1 medium poblano pepper, seeded and finely chopped
Salt
1/2 cup frozen corn, thawed
1 cup all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
3 large eggs
1 cup shredded Cheddar
Directions
Preheat the oven to 400 degrees F. Spray a 12 cup muffin pan with nonstick spray.
In a medium saute pan, over medium heat, add 2 tablespoons butter. Once the butter has melted add the onions and the peppers and saute until soft, about 4 minutes. Season with salt, to taste. Stir in the corn and cook until heated through. Set aside to cool.
Melt the remanding butter in a small pan over low heat and once melted, remove from the heat.
In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt.
In another large bowl, add the buttermilk and the eggs. Whisk lightly until combined. Using the well method, add the liquid ingredients to the dry ingredients and fold together until combined. Add the sauteed vegetables with the melted butter and the shredded cheese and continue to fold. The batter will be very thick.
Using a 1/2 cup measure, evenly scoop the batter into the muffin tin. Bake for 10 minutes. Remove from the oven and let cool for 10 minutes on a wire rack before serving
Pat's Famous Beef and Pork Chili
Ingredients
6 slices thick-cut applewood smoked bacon, cut into 1/2-inch pieces
4 cloves garlic, finely chopped
2 medium onions, finely chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon chipotle chili powder
2 teaspoons dried oregano
1 tablespoon smoked paprika
Salt and freshly ground black pepper
1 pound 85 percent lean ground beef
1 pound ground pork
1 cup beer (recommended: Budweiser)
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (24-ounce) can crushed tomatoes
1 (24-ounce) can diced tomatoes, with juice
Lime wedges, for garnish
Sour cream, for garnish
Shredded Cheddar, for garnish
Sliced scallions, for garnish
Directions
In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions
Baked Macaroni and Cheese
Ingredients
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Directions
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving
Crimini Ragu with Spinach Crostini and Chicken Ragu with Whole Wheat Pasta
Ingredients
1 pound whole-wheat or whole-grain rigatoni or other short cut pasta
1 loaf crusty bread , bakery sliced (baguette or ciabatta)
1 pound crimini mushrooms, wiped clean
5 tablespoons extra-virgin olive oil
5 to 6 cloves garlic, peeled
1/4 pound pancetta, a couple thick slices, finely diced
1 1/2 pound chicken thighs, chopped into small bite-sized pieces
1 medium to large onion, chopped
1 carrot, peeled
2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped
1 bay leaf
Salt and pepper
1/2 cup Marsala, a couple glugs
1 (28-ounce) can tomatoes (recommended: San Marzano)
Couple handfuls fresh baby spinach
Few grates nutmeg or a pinch of ground
1/4 cup aged balsamic vinegar
Splash heavy cream
Grated Parmigiano-Reggiano
Handful basil leaves, torn
Directions
Bring a large pot of salted water to a boil, add the pasta and cook to al dente, drain and keep warm.
Heat oven to 350 degrees F.
Scatter sliced bread on baking sheet, toast until crisp but not too dry, 6 to 8 minutes.
Quarter mushrooms. Heat 3 tablespoons olive oil, 3 turns of the pan, over medium-high heat. Once the mushrooms have started to brown add 3 to 4 large cloves garlic, grated or finely chopped
While mushrooms cook, begin chicken ragu. Heat 2 tablespoons olive oil, 2 turns of the pan, over medium-high heat. Brown the pancetta 3 to 4 minutes then add chicken and brown evenly 5 to 6 minutes. Add the onions to the chicken. Grate the carrot and stir in with the rosemary, bay and a couple of cloves of garlic, grated or finely chopped. Season with salt and pepper and cook until vegetables are soft.
Add the Marsala to chicken and vegetables, stir and reduce a minute then add tomatoes and crush with wooden spoon. Simmer a few minutes to thicken and combine flavors.
When the mushrooms are tender, season with salt and pepper. Chop the spinach coarsely then stir in to wilt. Add in a few grates of nutmeg, stir in vinegar then a splash of cream. Transfer the mushrooms to a small bowl and serve with toasted bread for topping.
Toss the pasta with the chicken ragu and cheese. Garnish with some torn basil and serve immediately
Beans and Greens Salad
Ingredients
1 teaspoon zest, plus 1 lemon, juiced
1 small clove garlic, minced or grated
2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Pinch freshly grated nutmeg
1 large or 2 small heads escarole, cleaned and dried, roughly chopped
1 (15-ounce) can cannellini beans, rinsed and drained
Directions
Combine lemon zest, lemon juice, garlic, mustard, olive oil, salt, pepper and a pinch of nutmeg. Toss with greens and beans and serve
Two Sauce Weeknight Lasagna Bowls
Ingredients
Salt
1 pound Campanelle pasta
2 tablespoons extra-virgin olive oil
1/4 pound pancetta, a couple of thick slices, chopped
3/4 pound ground beef pork and veal mix or ground beef
1/2 large carrot, peeled and grated or finely chopped
1 small to medium onion, chopped
3 cloves garlic, 2 chopped or grated, 1 peeled
1/2 teaspoon allspice, a couple of pinches
Freshly ground black pepper
1 bay leaf
3 tablespoons tomato paste
1/2 cup dry red wine
2 cups beef stock
3 tablespoons butter
3 tablespoons flour
2 cups milk
Nutmeg, to taste
1/2 cup grated Parmigiano Reggiano, plus some to pass at table
A handful fresh parsley leaves, finely chopped
Directions
Heat large pot of water to a boil, salt water and cook pasta to al dente.
While pasta water comes to a boil, heat olive oil in a medium sauce pot over medium-high heat, add pancetta and render 2 to 3 minutes then add meat and break up as it browns. When the meat has begun to caramelize and develops a nice brown color, 4 to 5 minutes, add carrot, onion, 2 cloves of garlic, allspice, salt and pepper and a bay leaf. Cook 3 to 4 minutes more to soften onions and carrots bits then stir in tomato paste and cook for 2 minutes, then stir in wine and cook out 1 minute then stir in stock and reduce heat to simmer.
While red sauce cooks, cut remaining whole clove of garlic and rub the inside of a medium sauce pot with it. Melt butter in pot over medium heat. Add in flour and whisk together a minute or so then whisk in milk and bring to a bubble, reduce heat then season sauce with salt, pepper and nutmeg, thicken 8 to 10 minutes.
Toss pasta with white sauce and 1/2 cup grated cheese. Serve pasta in individual bowls and top with a ladle of meat sauce in the middle of the bowl for mixing in. Garnish with parsley
Stretch a Buck Turkey and Bean Burrito Burgers
Ingredients
1 cup cold leftover white or brown rice
1 pound ground turkey
1 (15-ounce) can pinto beans, rinsed and drained
Palmful chili powder
1 1/2 teaspoons, half a palmful, cumin
1 1/2 teaspoons coriander, half a palmful
1 tablespoon grill seasoning, (recommended: Montreal Seasoning by McCormick)
1 tablespoon canola oil
1 ripe avocado
1 clove garlic, grated or finely chopped
1 lime, zested and juiced
1 jalapeno or serrano pepper, seeded and finely chopped
1/2 small red onion, finely chopped
1/2 cup sour cream
4 red leaf lettuce leaves
1 ripe tomato, sliced
4 crusty rolls , split
Directions
Combine rice, meat and beans with spices and grill seasoning. Form 4 big patties from the meat and bean mixture then heat 1 tablespoon oil, a turn of the pan, in a large skillet over medium-high heat. Cook patties 7 to 8 minutes on each side.
While burgers cook, combine avocado with garlic, lime zest and juice, jalapeno and red onion. Mash to roughly combine, then stir in the sour cream.
Place burgers on buns with lettuce and tomato and top with sour cream guacamole
Jicama, Carrot Orange-Chipotle Slaw
Ingredients
1/4 cup orange marmalade
1 orange, zested and juiced
2 tablespoons adobo sauce from canned chipotle in adobo (pop the chipotles in plastic baggie and freeze for later use)
1/3 cup white wine vinegar
1/3 cup canola oil
1 pound jicama root, peeled
2 cups shredded carrots
1/4 cup freshly chopped cilantro leaves
Directions
Whisk the marmalade with orange juice, chipotle sauce, vinegar and oil. Cut the jicama into pieces to fit in the feeder of a food processor. Place shredder attachment blade in bowl and shred the jicama. Toss jicama and carrots with dressing and cilantro.
Ingredients
3 large boneless skinless chicken breast halves
Salt and pepper
1/4 cup vegetable oil
1 pound smoked sausage, cut into 1/4-inch slices
1/2 cup all-purpose flour
5 tablespoons margarine
1 large onion, chopped
8 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups hot water
5 beef bouillon cubes
1 (14-ounce can) stewed tomatoes with juice
2 cups frozen sliced okra
4 green onions, sliced, white and green parts
1/2 pound small shrimp, peeled, deveined and cooked
Directions
Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.
Creamy Cheddar Soup
Ingredients
1 small onion, diced
2 large pimentos, diced
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 1/2 cups cream
3/4 cup grated sharp Cheddar
1/2 cup green onions
Salt and black pepper
Dash cayenne pepper, optional
Suggested Serving: your favorite bread or croutons
Directions
In a saucepan, saute onion and pimentos in butter for 5 to 7 minutes. Blend in flour. Add stock and cream. Cook until thick. Add cheese and stir until melted. Add 1/4 cup green onions, salt and pepper, to taste, and cayenne if desired. Garnish with remaining green onions.
Shrimp and Wild Rice Casserole
Recipe courtesy Paula Deen
Prep Time:
10 min
Inactive Prep Time:
--
Cook Time:
1 hr 0 min
Level:
Easy
Serves:
6 to 8 servings
Ingredients
1 (8-ounce) package wild rice
1 pound medium shrimp, peeled and deveined
2 tablespoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) condensed cream of mushroom soup
2 cups grated sharp Cheddar
Salt and pepper
Directions
Cook the rice according to package directions minus 1/4 cup water. Drain and cool.
Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.
Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.
Preheat oven to 325 degrees F.
In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.
Jambalaya
Recipe courtesy Paula Deen
Prep Time:
20 min
Inactive Prep Time:
0 min
Cook Time:
25 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
Jambalaya Mix, recipe follows
2 1/2 cups water
1 (14-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1/2 pound fully cooked smoked sausage, cut into 1/4-inch slices
1/2 to 3/4 pound medium, fresh shrimp, peeled and deveined
Directions
In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink.
Jambalaya Mix:
1 cup long-grain rice
3 tablespoons dried minced onion
1 tablespoon dried parsley flakes
1 tablespoon beef bouillon granules
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 bay leaf
In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf. Pour into cellophane bag. Store in an air-tight container.
Cajun Seafood Balls
Recipe courtesy Paula Deen
Prep Time:
20 min
Inactive Prep Time:
0 min
Cook Time:
5 min
Level:
Easy
Serves:
approximately 2 dozen
Ingredients
1/2 pound cooked, cleaned and peeled shrimp
1 (6-ounce) can crabmeat
1 (6-ounce) can salmon fish
1 (7-ounce) can whole corn kernels, drained
1 cup cooked white rice, leftover is fine
1 tablespoon Cajun spice mix
1/2 cup prepared tartar sauce, plus more for serving
1 tablespoon grainy mustard
2 tablespoon dried parsley flakes
Salt and freshly ground black pepper
2 eggs, beaten, divided
1/4 cup dried bread crumbs
Peanut oil, for frying
Lemon wedges, for serving
Directions
Pulse the shrimp in a food processor until finely chopped. Transfer the shrimp into a large mixing bowl. Add all the remaining ingredients except 1 of the beaten eggs and the bread crumbs, and fold together gently but thoroughly. Roll the mixture into 1 1/2-inch balls and dip into the beaten egg and then dredge in the bread crumbs. Deep-fry in 350 degree F oil until golden brown. Drain on paper towels. Serve with lemon wedges and more tartar or remoulade sauce for dipping.
Bo's Eggplant Supreme
Recipe courtesy Paula Deen
Prep Time:
10 min
Inactive Prep Time:
hr min
Cook Time:
40 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
2 large eggplant
1 teaspoon House Seasoning, recipe follows
5 tablespoons butter
1 (10-ounce) can minced clams, drained, juice reserved
1 cup cracker crumbs
1/2 cup half-and-half
Directions
Preheat oven to 350 degrees F.
Peel the eggplant and cut it into thin rounds. Bring a pot of water to a boil. Add the House Seasoning, then the eggplant, and cook for 10 to 15 minutes, or until tender. Drain the eggplant well and mash it with 3 tablespoons of the butter.
In a greased casserole, layer the mashed eggplant, the clams, and the cracker crumbs. Dot with the remaining 2 tablespoons of butter.
Blend the half-and-half with the reserved clam juice. Taste and add salt, if needed. Pour mixture over the casserole, but be sure to use only enough liquid to fully saturate the dish, otherwise, the dish will become too soupy. Bake for 30 minutes.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Summer Squash Casserole
Recipe courtesy Paula Deen
Prep Time:
10 min
Inactive Prep Time:
--
Cook Time:
30 min
Level:
Easy
Serves:
6 servings
Ingredients
6 yellow or pattypan summer squash
1 cup onions, chopped
1 clove garlic, minced
1/4 cup fresh parsley, chopped
1/2 stick butter
2 slices white bread
1 medium bowl ice water
1 egg
Salt and pepper
1 cup cracker crumbs, or enough to cover casserole
Directions
Preheat oven to 350 degrees F.
Peel and cut squash into cubes. Boil until tender, about 5 to 7 minutes, and drain. Brown onion, garlic, and parsley in 2 tablespoons butter seasoned with salt and pepper. Soak bread in ice water and wring out; chop fine. Add to onion and garlic mixture; cook, stirring, for 2 to 3 minutes. Add drained squash and cook 2 to 3 minutes more, stirring. Remove from heat. Beat egg and add, allowing it to absorb into the mixture. Season with salt and pepper, if needed.
Place in casserole dish or baking pan. Cover top with cracker crumbs and dot with remaining butter. Bake for 20 to 25 minutes, until the crumbs brown.
Cook's Note: You can refrigerate this dish for up to 2 days before baking, but you should add the bread crumb topping right before you bake
The Best Crab Casserole
Recipe courtesy Paula Deen
Prep Time:
8 min
Inactive Prep Time:
hr min
Cook Time:
20 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
1 (6 1/2-ounce) can crabmeat, drained
1 cup mayonnaise
1 cup soft bread crumbs, plus 1/2 cup buttered soft bread crumbs
3/4 cup half-and-half
6 hard-boiled eggs, diced
1 cup chopped onion
1/4 cup sliced stuffed green olives, plus slices for garnish
1/4 cup chopped fresh parsley leaves
3/4 teaspoon salt
Pinch pepper
Olive slices, for garnish
Directions
Preheat oven to 350 degrees F.
In a large bowl, break the crabmeat in chunks. Add the mayonnaise, 1 cup soft bread crumbs, half-and-half, eggs, onion, olives, parsley, salt, and pepper, and fold together. Divide the mixture among greased individual ramekins or spoon it into a 1 quart casserole dish. Top with the buttered crumbs and bake for 20 to 25 minutes. Garnish with olive slices.
Cheesy Shrimp on Grits Toast
Recipe courtesy Paula Deen
Prep Time:
10 min
Inactive Prep Time:
2 hr 0 min
Cook Time:
1 hr 10 min
Level:
Easy
Serves:
48 rounds
Ingredients
3 (14-ounce) cans chicken broth
1 1/3 cups quick-cooking grits
1/2 cup grated Parmesan
1/2 teaspoon salt
2 tablespoons butter, melted
8-ounce package cream cheese, softened
1 tablespoon half-and-half
1/2 cup grated Italian cheese blend
1 teaspoon chopped parsley leaves
1/2 pound cooked, peeled, and deveined shrimp, chopped
1/2 cup grated Cheddar
Directions
Preheat oven to 400 degrees F.
Bring broth to a boil in a large saucepan. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5 minutes, or until grits are thickened, stirring occasionally. Stir in cheese and salt. Remove from heat. Spoon grits into a greased 9 by 13-inch baking pan. Cover, and chill at least 2 hours, or until firm. Un-mold grits onto a large cutting board. Cut out 48 (1 1/2-inch) circles using a round or fluted cookie cutter. Brush a large jellyroll pan with melted butter. Place grit rounds on pan. Bake for 15 minutes. Turn grits, and bake 45 minutes more. Set aside. (Up to this point, the recipe can be prepared ahead. If preparing early, cover and refrigerate grit rounds until you are ready to top with shrimp mixture.)
In a large bowl, combine cream cheese and half-and-half, stirring until combined. Stir in cheese, parsley, and shrimp. Top each grits round evenly with shrimp mixture. Top mixture with grated Cheddar. Broil 5 minutes, or until lightly browned and heated through.
Fried Ravioli with Marinara Cream Sauce
Recipe courtesy Paula Deen
Prep Time:
5 min
Inactive Prep Time:
hr min
Cook Time:
18 min
Level:
Easy
Serves:
12 to 15 appetizer servings
Ingredients
9-ounce package frozen 4-cheese ravioli
2 cups ground pecans
3/4 cup grated Parmesan
1/4 cup milk
1 large egg, lightly beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Oil
Marinara Cream Sauce, recipe follows
Directions
Cook ravioli for 2 minutes. Place cooked ravioli on paper towels to drain; set aside.
Combine pecans and cheese in a shallow dish. Whisk together milk, eggs, salt and pepper in a bowl. Dip ravioli in egg mixture then dredge in pecan mixture. Pour oil to a depth of 1/2-inch in a skillet or Dutch oven; heat to 360 degrees F. Fry ravioli, in batches, 2 minutes on each side, or until golden. Drain on paper towels. Serve with Marinara Cream Sauce.
Marinara Cream Sauce:
1 1/2 cups prepared marinara sauce
1/2 cup heavy whipping cream
In a large saucepan, combine sauce and cream. Bring to a boil over medium-low heat. Boil 2 minutes. Remove from heat.
Yield: 2 cups
Cook Time: 2 to 3 minutes
Ease of preparation: easy
Savannah Cheesecake Cookies
Recipe courtesy Paula Deen
Prep Time:
10 min
Inactive Prep Time:
--
Cook Time:
35 min
Level:
Easy
Serves:
25 squares
Ingredients
Crust:
1 cup all-purpose flour
1/4 cup packed light brown sugar
1 cup chopped pecans
1 stick butter, melted
Filling:
2 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 eggs
1 teaspoon pure vanilla or almond extract
Fresh berries and mint leaves, for garnish
Directions
Preheat oven to 350 degrees F.
Combine flour, brown sugar, pecans, and butter in bowl. Press dough into an ungreased 13 by 9 by 2-inch pan. Bake for 12 to 15 minutes or until lightly browned.
For filling, beat cream cheese and granulated sugar together in a bowl until smooth, using a handheld electric mixer; add eggs and extract; beat well. Pour over crust. Bake for 20 minutes. Cool completely. Cut into squares before serving. Decorate tops with berries and mint leaves.
Photograph by Miki Duisterhof
Print Recipe
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Easy Tzatziki with Toasted Pita Crisps
2009, Ina Garten, All Rights Reserved
Prep Time:
20 min
Inactive Prep Time:
--
Cook Time:
--
Level:
Easy
Serves:
8 servings
Ingredients
2 (7-ounce) containers Greek yogurt (recommended: Fage Total)
1 hothouse cucumber, unpeeled and seeded
1/4 cup sour cream
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced fresh dill
1 1/2 teaspoons minced garlic
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Toasted Pita Crisps, recipe follows
Directions
Place the yogurt in a medium bowl. Grate the cucumber on a box grater and squeeze the grated cucumber with your hand to remove some of the liquid. Add it to the yogurt along with the sour cream, lemon juice, vinegar, dill, garlic, salt and pepper and stir. Serve with toasted pita crisps.
Toasted Pita Crisps:
8 pita breads
Good olive oil
Heat a gas grill or charcoal grill with coals. Brush the pita with olive oil and heat on both sides until toasted.
Yield: 8 servings
Dinner Spanakopitas
Ingredients
nocoupons
1/4 cup good olive oil
1 cup chopped yellow onion
3 scallions, white and green parts, chopped
2 (10-ounce) packages frozen chopped spinach, defrosted
4 extra-large eggs, lightly beaten
3 tablespoons freshly grated Parmesan cheese
Plain dry bread crumbs
1 teaspoon grated nutmeg
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups small-diced feta cheese (12 ounces)
3 tablespoons toasted pine nuts
24 sheets frozen phyllo dough, defrosted
1/4 pound (1 stick) unsalted butter, melted
Flaked sea salt, such as Maldon, for sprinkling
Directions
Preheat the oven to 375 degrees F.
Heat the olive oil in a medium saute pan, add the onion, and cook for 5 minutes over medium-low heat. Add the scallions, and cook for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.
When the onion and scallions are done, add them to the spinach. Mix in the eggs, Parmesan cheese, 3 tablespoons bread crumbs, the nutmeg, salt, and pepper. Gently fold in the feta and pine nuts.
Place 1 sheet of phyllo dough flat on a work surface with the long end in front of you. Brush the dough lightly with butter and sprinkle it with a teaspoon of bread crumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter, and sprinkle lightly with bread crumbs. (Use just enough bread crumbs so the layers of phyllo don't stick together.) Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with bread crumbs. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally again. Continue folding first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam sides down. Brush with melted butter, sprinkle with flaked salt, and bake for 30 to 35 minutes, until the phyllo is browned and crisp. Serve hot
Greek Salad
Ingredients
nocoupons
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup calamata olives, pitted
For the vinaigrette:
nocoupons
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil
Directions
Place the cucumber, peppers, tomatoes and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature
Marinated Lamb Kebabs
Ingredients
nocoupons
1 pound plain yogurt (regular or lowfat)
1/4 cup good olive oil, plus more for brushing grill
1 teaspoon lemon zest
1/4 cup freshly squeezed lemon juice (2 lemons)
5 tablespoons fresh whole rosemary leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds top round lamb
1 red onion
Directions
Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with plastic wrap and refrigerate overnight or for up to 2 days.
Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill.
Cut the lamb in 1 1/2-inch cubes. You should have about 20 cubes.
Cut the red onion in 8 pieces and separate each piece into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare
Spicy Cornbread Muffins
Ingredients
Nonstick spray
1/2 cup (1 stick) butter, divided
1/2 onion, finely chopped
1 small red Fresno chile pepper, seeded and finely chopped
1 medium poblano pepper, seeded and finely chopped
Salt
1/2 cup frozen corn, thawed
1 cup all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
3 large eggs
1 cup shredded Cheddar
Directions
Preheat the oven to 400 degrees F. Spray a 12 cup muffin pan with nonstick spray.
In a medium saute pan, over medium heat, add 2 tablespoons butter. Once the butter has melted add the onions and the peppers and saute until soft, about 4 minutes. Season with salt, to taste. Stir in the corn and cook until heated through. Set aside to cool.
Melt the remanding butter in a small pan over low heat and once melted, remove from the heat.
In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt.
In another large bowl, add the buttermilk and the eggs. Whisk lightly until combined. Using the well method, add the liquid ingredients to the dry ingredients and fold together until combined. Add the sauteed vegetables with the melted butter and the shredded cheese and continue to fold. The batter will be very thick.
Using a 1/2 cup measure, evenly scoop the batter into the muffin tin. Bake for 10 minutes. Remove from the oven and let cool for 10 minutes on a wire rack before serving
Pat's Famous Beef and Pork Chili
Ingredients
6 slices thick-cut applewood smoked bacon, cut into 1/2-inch pieces
4 cloves garlic, finely chopped
2 medium onions, finely chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon chipotle chili powder
2 teaspoons dried oregano
1 tablespoon smoked paprika
Salt and freshly ground black pepper
1 pound 85 percent lean ground beef
1 pound ground pork
1 cup beer (recommended: Budweiser)
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (24-ounce) can crushed tomatoes
1 (24-ounce) can diced tomatoes, with juice
Lime wedges, for garnish
Sour cream, for garnish
Shredded Cheddar, for garnish
Sliced scallions, for garnish
Directions
In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions
Baked Macaroni and Cheese
Ingredients
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Directions
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving
Crimini Ragu with Spinach Crostini and Chicken Ragu with Whole Wheat Pasta
Ingredients
1 pound whole-wheat or whole-grain rigatoni or other short cut pasta
1 loaf crusty bread , bakery sliced (baguette or ciabatta)
1 pound crimini mushrooms, wiped clean
5 tablespoons extra-virgin olive oil
5 to 6 cloves garlic, peeled
1/4 pound pancetta, a couple thick slices, finely diced
1 1/2 pound chicken thighs, chopped into small bite-sized pieces
1 medium to large onion, chopped
1 carrot, peeled
2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped
1 bay leaf
Salt and pepper
1/2 cup Marsala, a couple glugs
1 (28-ounce) can tomatoes (recommended: San Marzano)
Couple handfuls fresh baby spinach
Few grates nutmeg or a pinch of ground
1/4 cup aged balsamic vinegar
Splash heavy cream
Grated Parmigiano-Reggiano
Handful basil leaves, torn
Directions
Bring a large pot of salted water to a boil, add the pasta and cook to al dente, drain and keep warm.
Heat oven to 350 degrees F.
Scatter sliced bread on baking sheet, toast until crisp but not too dry, 6 to 8 minutes.
Quarter mushrooms. Heat 3 tablespoons olive oil, 3 turns of the pan, over medium-high heat. Once the mushrooms have started to brown add 3 to 4 large cloves garlic, grated or finely chopped
While mushrooms cook, begin chicken ragu. Heat 2 tablespoons olive oil, 2 turns of the pan, over medium-high heat. Brown the pancetta 3 to 4 minutes then add chicken and brown evenly 5 to 6 minutes. Add the onions to the chicken. Grate the carrot and stir in with the rosemary, bay and a couple of cloves of garlic, grated or finely chopped. Season with salt and pepper and cook until vegetables are soft.
Add the Marsala to chicken and vegetables, stir and reduce a minute then add tomatoes and crush with wooden spoon. Simmer a few minutes to thicken and combine flavors.
When the mushrooms are tender, season with salt and pepper. Chop the spinach coarsely then stir in to wilt. Add in a few grates of nutmeg, stir in vinegar then a splash of cream. Transfer the mushrooms to a small bowl and serve with toasted bread for topping.
Toss the pasta with the chicken ragu and cheese. Garnish with some torn basil and serve immediately
Beans and Greens Salad
Ingredients
1 teaspoon zest, plus 1 lemon, juiced
1 small clove garlic, minced or grated
2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Pinch freshly grated nutmeg
1 large or 2 small heads escarole, cleaned and dried, roughly chopped
1 (15-ounce) can cannellini beans, rinsed and drained
Directions
Combine lemon zest, lemon juice, garlic, mustard, olive oil, salt, pepper and a pinch of nutmeg. Toss with greens and beans and serve
Two Sauce Weeknight Lasagna Bowls
Ingredients
Salt
1 pound Campanelle pasta
2 tablespoons extra-virgin olive oil
1/4 pound pancetta, a couple of thick slices, chopped
3/4 pound ground beef pork and veal mix or ground beef
1/2 large carrot, peeled and grated or finely chopped
1 small to medium onion, chopped
3 cloves garlic, 2 chopped or grated, 1 peeled
1/2 teaspoon allspice, a couple of pinches
Freshly ground black pepper
1 bay leaf
3 tablespoons tomato paste
1/2 cup dry red wine
2 cups beef stock
3 tablespoons butter
3 tablespoons flour
2 cups milk
Nutmeg, to taste
1/2 cup grated Parmigiano Reggiano, plus some to pass at table
A handful fresh parsley leaves, finely chopped
Directions
Heat large pot of water to a boil, salt water and cook pasta to al dente.
While pasta water comes to a boil, heat olive oil in a medium sauce pot over medium-high heat, add pancetta and render 2 to 3 minutes then add meat and break up as it browns. When the meat has begun to caramelize and develops a nice brown color, 4 to 5 minutes, add carrot, onion, 2 cloves of garlic, allspice, salt and pepper and a bay leaf. Cook 3 to 4 minutes more to soften onions and carrots bits then stir in tomato paste and cook for 2 minutes, then stir in wine and cook out 1 minute then stir in stock and reduce heat to simmer.
While red sauce cooks, cut remaining whole clove of garlic and rub the inside of a medium sauce pot with it. Melt butter in pot over medium heat. Add in flour and whisk together a minute or so then whisk in milk and bring to a bubble, reduce heat then season sauce with salt, pepper and nutmeg, thicken 8 to 10 minutes.
Toss pasta with white sauce and 1/2 cup grated cheese. Serve pasta in individual bowls and top with a ladle of meat sauce in the middle of the bowl for mixing in. Garnish with parsley
Stretch a Buck Turkey and Bean Burrito Burgers
Ingredients
1 cup cold leftover white or brown rice
1 pound ground turkey
1 (15-ounce) can pinto beans, rinsed and drained
Palmful chili powder
1 1/2 teaspoons, half a palmful, cumin
1 1/2 teaspoons coriander, half a palmful
1 tablespoon grill seasoning, (recommended: Montreal Seasoning by McCormick)
1 tablespoon canola oil
1 ripe avocado
1 clove garlic, grated or finely chopped
1 lime, zested and juiced
1 jalapeno or serrano pepper, seeded and finely chopped
1/2 small red onion, finely chopped
1/2 cup sour cream
4 red leaf lettuce leaves
1 ripe tomato, sliced
4 crusty rolls , split
Directions
Combine rice, meat and beans with spices and grill seasoning. Form 4 big patties from the meat and bean mixture then heat 1 tablespoon oil, a turn of the pan, in a large skillet over medium-high heat. Cook patties 7 to 8 minutes on each side.
While burgers cook, combine avocado with garlic, lime zest and juice, jalapeno and red onion. Mash to roughly combine, then stir in the sour cream.
Place burgers on buns with lettuce and tomato and top with sour cream guacamole
Jicama, Carrot Orange-Chipotle Slaw
Ingredients
1/4 cup orange marmalade
1 orange, zested and juiced
2 tablespoons adobo sauce from canned chipotle in adobo (pop the chipotles in plastic baggie and freeze for later use)
1/3 cup white wine vinegar
1/3 cup canola oil
1 pound jicama root, peeled
2 cups shredded carrots
1/4 cup freshly chopped cilantro leaves
Directions
Whisk the marmalade with orange juice, chipotle sauce, vinegar and oil. Cut the jicama into pieces to fit in the feeder of a food processor. Place shredder attachment blade in bowl and shred the jicama. Toss jicama and carrots with dressing and cilantro.
BEST THING I EVER ATE Cafe222 French Toast PB Bananas
French Toast Mixture:
3-4 Eggs
1/2 cup Half&Half
1/4 cup orange juice (fresh squeezed)
3 Tbsp vanilla extract
cinnamon
small pinch of salt
2 Tbsp Rum
Build sandwiches:
Wheat Bread, Bananas sliced length-wise, Smooth natural peanut butter
Make french toast & sprinkle with powdered sugar.
~ Another tip from this show: when making pancakes:
whisk egg whites separately to make fluffy pancakes. Use ricotta cheese and blueberries
3-4 Eggs
1/2 cup Half&Half
1/4 cup orange juice (fresh squeezed)
3 Tbsp vanilla extract
cinnamon
small pinch of salt
2 Tbsp Rum
Build sandwiches:
Wheat Bread, Bananas sliced length-wise, Smooth natural peanut butter
Make french toast & sprinkle with powdered sugar.
~ Another tip from this show: when making pancakes:
whisk egg whites separately to make fluffy pancakes. Use ricotta cheese and blueberries
Saturday, September 26, 2009
Pumpkin madness
SmittenKitchen.com. Of course. ;) Try them... you will LOVE them! Guaranteed!
Pumpkin ButterAdapted from AllRecipes
1 (29 ounce) can pumpkin puree, approx. 3 1/2 cups3/4 cup apple juice2 teaspoons ground ginger1/2 teaspoon ground cloves1 1/3 cups brown sugar1 tablespoon ground cinnamon1/2 teaspoon ground nutmeg
Juice of half a lemon
1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. Adjust spices to taste. Stir in lemon juice, or more to taste.2. Once cool, pumpkin butter can be kept in an airtight container in the fridge.
To preserve: Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in a boiling water bath for 10 minutes.
*I omitted the ground cloves due to cost... I found a good price on it, though, so I'll add it in next time!!
Pumpkin MuffinsAdapted from the American club, in Kohler, Wisconsin via Gourmet Magazine
1 1/2 cups all-purpose flour1 teaspoon baking powder1 cup canned solid-pack pumpkin (from a 15 ounce can)1/3 cup vegetable oil*2 large eggs1 teaspoon pumpkin-pie spice1 1/4 cups plus 1 tablespoon sugar**1/2 teaspoon baking soda1/2 teaspoon salt1 teaspoon cinnamon
Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.
Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, baking powder, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
Pumpkin ButterAdapted from AllRecipes
1 (29 ounce) can pumpkin puree, approx. 3 1/2 cups3/4 cup apple juice2 teaspoons ground ginger1/2 teaspoon ground cloves1 1/3 cups brown sugar1 tablespoon ground cinnamon1/2 teaspoon ground nutmeg
Juice of half a lemon
1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. Adjust spices to taste. Stir in lemon juice, or more to taste.2. Once cool, pumpkin butter can be kept in an airtight container in the fridge.
To preserve: Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in a boiling water bath for 10 minutes.
*I omitted the ground cloves due to cost... I found a good price on it, though, so I'll add it in next time!!
Pumpkin MuffinsAdapted from the American club, in Kohler, Wisconsin via Gourmet Magazine
1 1/2 cups all-purpose flour1 teaspoon baking powder1 cup canned solid-pack pumpkin (from a 15 ounce can)1/3 cup vegetable oil*2 large eggs1 teaspoon pumpkin-pie spice1 1/4 cups plus 1 tablespoon sugar**1/2 teaspoon baking soda1/2 teaspoon salt1 teaspoon cinnamon
Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.
Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, baking powder, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
Thursday, September 24, 2009
Scaloppine
Romano's Macaroni Grill® Chicken Scaloppine
Menu Description:
Sauteed chicken breast with mushrooms, artichokes, tangy capers and smoked prosciutto in a lemon butter sauce, served over capellini pasta
Sauce
1 tablespoon white wine
2 teaspoons lemon juice
1 cup butter (2 sticks, salted)
1/3 cup heavy cream
white pepper-optional
1 pound angel hair pasta
4 skinless chicken breast fillets
1/2 cup all-purpose flour
3 tablespoons light olive oil
2 tablespoons butter
1/2 teaspoon lemon juice
2 cups sliced mushrooms
1-1/2 cups canned artichoke hearts, sliced (1-14-ounce can)
1/3 cup thick-sliced smoked prosciutto, chopped (about 1-1/2 ounces)
2 tablespoons capers
Garnish
4 teaspoons minced fresh parsley
Cook pasta according to direction on the package.
Lemon Butter Suace:
Pour white wine and lemon juice into a saucepan over medium heat. Add butter and stir occasionally to melt.
After butter has melted, add the cream and whisk thoroughly. Bring sauce to a simmer, stirring frequently for 5 to 6 minutes or until the sauce is thick. Season with white pepper, if desired. Remove it from the heat and set it aside.
The Chicken:
Flatten chicken by placing each chicken breast on a large piece of plastic wrap and folding wrap over chicken breast. Using a meat mallet gently pound to flatten each chicken breast to about 1/8-inch thick. Slice each flattened breast in half. Lightly salt and pepper each piece.
Put flour onto a plate and lightly coat each chicken piece with flour.
Preheat oven to 250 degrees F.
Heat 2 tablespoons of light olive oil, 2 tablespoons of butter, and 1/2 teaspoon of lemon juice in a large skillet over medium heat. Add the chicken breast pieces to the skillet and saute for about 5 minutes per side or until the chicken is light brown. Do not add more than 4 pieces to skillet at a time.
Place finished chicken on a baking sheet and keep it warm in the oven until you are ready to assemble your dish.
Rinse skillet and return to medium heat. Add 1 tablespoon of olive oil to the pan. When the oil is hot add the mushrooms, artichoke hearts, prosciutto, and capers and saute for 3 to 4 minutes.
Pour the lemon butter sauce into the skillet and remove it from the heat.
To assemble each dish:
Add desired pasta on one side of the plate. Sprinkle with fresh parsley. Place 2 chicken pieces on each plate then spoon the mushroom-artichoke sauce over the chicken pieces and serve.
Makes 4 servings.
Menu Description:
Sauteed chicken breast with mushrooms, artichokes, tangy capers and smoked prosciutto in a lemon butter sauce, served over capellini pasta
Sauce
1 tablespoon white wine
2 teaspoons lemon juice
1 cup butter (2 sticks, salted)
1/3 cup heavy cream
white pepper-optional
1 pound angel hair pasta
4 skinless chicken breast fillets
1/2 cup all-purpose flour
3 tablespoons light olive oil
2 tablespoons butter
1/2 teaspoon lemon juice
2 cups sliced mushrooms
1-1/2 cups canned artichoke hearts, sliced (1-14-ounce can)
1/3 cup thick-sliced smoked prosciutto, chopped (about 1-1/2 ounces)
2 tablespoons capers
Garnish
4 teaspoons minced fresh parsley
Cook pasta according to direction on the package.
Lemon Butter Suace:
Pour white wine and lemon juice into a saucepan over medium heat. Add butter and stir occasionally to melt.
After butter has melted, add the cream and whisk thoroughly. Bring sauce to a simmer, stirring frequently for 5 to 6 minutes or until the sauce is thick. Season with white pepper, if desired. Remove it from the heat and set it aside.
The Chicken:
Flatten chicken by placing each chicken breast on a large piece of plastic wrap and folding wrap over chicken breast. Using a meat mallet gently pound to flatten each chicken breast to about 1/8-inch thick. Slice each flattened breast in half. Lightly salt and pepper each piece.
Put flour onto a plate and lightly coat each chicken piece with flour.
Preheat oven to 250 degrees F.
Heat 2 tablespoons of light olive oil, 2 tablespoons of butter, and 1/2 teaspoon of lemon juice in a large skillet over medium heat. Add the chicken breast pieces to the skillet and saute for about 5 minutes per side or until the chicken is light brown. Do not add more than 4 pieces to skillet at a time.
Place finished chicken on a baking sheet and keep it warm in the oven until you are ready to assemble your dish.
Rinse skillet and return to medium heat. Add 1 tablespoon of olive oil to the pan. When the oil is hot add the mushrooms, artichoke hearts, prosciutto, and capers and saute for 3 to 4 minutes.
Pour the lemon butter sauce into the skillet and remove it from the heat.
To assemble each dish:
Add desired pasta on one side of the plate. Sprinkle with fresh parsley. Place 2 chicken pieces on each plate then spoon the mushroom-artichoke sauce over the chicken pieces and serve.
Makes 4 servings.
More Secret Jambas
A pink star=
6 oz. lemonade
6 oz. soymilk
1 scoop of raspberry sherbert
1 scoop of frozen yogurt
1 scoop of sorbet
and 2 strawberries
----
there is also sour patch. it’s white gummy with blueberry and lemonade. super sour! depending on which one you go to.
-----
All recipes listed below are for Original Size
White Gummy
6 Ounces Peach Juice
4 Ounces Soymilk
One "Green" scoop of:
LIME
RASPBERRY
ORANGE
PINAPPLE
(Basically all of the sherbets)
and One green scoop of mangos.
----
Sour Patch Kids
12 oz lemonade
one "Green" scoop of:
LIME
PINEAPPLE
RASPBERRY
ORANGE
one scoop of blueberries
-----
Fruity Pebbles
Soymilk
One "Green" scoop of:
ORANGE sherbert
RASPBERRY sherbert
LIME sherbert
PINEAPPLE sherbert
------
Pink Star
6 OZ Lemonade
6 OZ Soymilk
1 Rasberry Sherbert
1 Frozen Yogurt
1 Sorbet
2 Strawberries
-----
PB&J
12oz soymilk
2 scoops fro yo
2 strawberry
1 blueberry
-----
Skittles
Lemonade
Lime Sherbet
Frozen Yogurt
Strawberries
-----
Butterfinger
Carrot Juice (trust me)
Chocolate
Peanut butter
2 scoops frozen yogurt
Ice
Order peanut butter moo'd:
sub soymilk with frozen yogurt
sub banana with carrot
------
Strawberry Cheesecake
12oz. Juice Concentrate Not sure which
2 scoops frozen yogurt
fresh strawberry's
little ice
--------
Hope you enjoy them as much as I have
--------------
Everything I know about the secret flavors
White/red/pink/green/blue/chocolate gummy
strawberry/raspberry/pineapple dreaming
strawberry shortcake
peanut butter and jelly
Now and Later
Tropical Tango
Pacific Passion
Berry Depressing
Rainbow Sherbet
Bluetopia
Skittles
Sour Patch Kid
Push Pop
Apple Pie
Key Lime
Rainbow Gummie
Pink Starburst
Save Me Jesus
White Gummy Bear
Red Gummy Bear
Chocolate Gummy Bear
Pink Gummy Bear
Green Gummy Bear
Blue Gummy Bear
Peanut Butter and Jelly Sandwich
Fruity Pebbles
Raspberry Dreamin’
Andres’ surprise
Orchid Oasis
Recipes
Pink Starburst
6 OZ Lemonade
6 OZ Soymilk
1 Raspberry Sherbet
1 Frozen Yogurt
1 Sorbet
2 Strawberries
Sour Patch Kid
12 oz lemonade
1 scoop each sherbet (lime, pineapple, raspberry, orange)
1 scoop blueberries
Fruity Pebbles
Soymilk
Orange Sherbet
Raspberry Sherbet
Lime Sherbet
Pineapple Sherbet
Peanut Butter and Jelly Sandwich
12oz soymilk
2 scoops frozen yogurt
2 strawberries
1 blueberry
White Gummy Bear
6 oz peach juice
4 oz soymilk
1 “green” scoop lime, raspberry, orange, pineapple sherbet
1 green scoop mangoes
To order White Gummy Bear
“Orange Dream Machine”
NO OJ
Sub peach juice
LIGHT orange sherbet
Sub raspberry sherbet
NO frozen yogurt
Sub lime and pineapple sherbet
NO soy protein
Sub mangoes
Wikipedia also has a lot of information
---------Jamba Juice® Strawberry Shortcake Smoothie
6 oz pineapple juice
6 oz soymilk
3/4 cup frozen yogurt
1/2 cup Strawberries
1/4 cup Pineapple Sherbet
1/4 cup Ice
.
Place all ingredients into blender and blend until "smoothie" consistency.
6 oz. lemonade
6 oz. soymilk
1 scoop of raspberry sherbert
1 scoop of frozen yogurt
1 scoop of sorbet
and 2 strawberries
----
there is also sour patch. it’s white gummy with blueberry and lemonade. super sour! depending on which one you go to.
-----
All recipes listed below are for Original Size
White Gummy
6 Ounces Peach Juice
4 Ounces Soymilk
One "Green" scoop of:
LIME
RASPBERRY
ORANGE
PINAPPLE
(Basically all of the sherbets)
and One green scoop of mangos.
----
Sour Patch Kids
12 oz lemonade
one "Green" scoop of:
LIME
PINEAPPLE
RASPBERRY
ORANGE
one scoop of blueberries
-----
Fruity Pebbles
Soymilk
One "Green" scoop of:
ORANGE sherbert
RASPBERRY sherbert
LIME sherbert
PINEAPPLE sherbert
------
Pink Star
6 OZ Lemonade
6 OZ Soymilk
1 Rasberry Sherbert
1 Frozen Yogurt
1 Sorbet
2 Strawberries
-----
PB&J
12oz soymilk
2 scoops fro yo
2 strawberry
1 blueberry
-----
Skittles
Lemonade
Lime Sherbet
Frozen Yogurt
Strawberries
-----
Butterfinger
Carrot Juice (trust me)
Chocolate
Peanut butter
2 scoops frozen yogurt
Ice
Order peanut butter moo'd:
sub soymilk with frozen yogurt
sub banana with carrot
------
Strawberry Cheesecake
12oz. Juice Concentrate Not sure which
2 scoops frozen yogurt
fresh strawberry's
little ice
--------
Hope you enjoy them as much as I have
--------------
Everything I know about the secret flavors
White/red/pink/green/blue/chocolate gummy
strawberry/raspberry/pineapple dreaming
strawberry shortcake
peanut butter and jelly
Now and Later
Tropical Tango
Pacific Passion
Berry Depressing
Rainbow Sherbet
Bluetopia
Skittles
Sour Patch Kid
Push Pop
Apple Pie
Key Lime
Rainbow Gummie
Pink Starburst
Save Me Jesus
White Gummy Bear
Red Gummy Bear
Chocolate Gummy Bear
Pink Gummy Bear
Green Gummy Bear
Blue Gummy Bear
Peanut Butter and Jelly Sandwich
Fruity Pebbles
Raspberry Dreamin’
Andres’ surprise
Orchid Oasis
Recipes
Pink Starburst
6 OZ Lemonade
6 OZ Soymilk
1 Raspberry Sherbet
1 Frozen Yogurt
1 Sorbet
2 Strawberries
Sour Patch Kid
12 oz lemonade
1 scoop each sherbet (lime, pineapple, raspberry, orange)
1 scoop blueberries
Fruity Pebbles
Soymilk
Orange Sherbet
Raspberry Sherbet
Lime Sherbet
Pineapple Sherbet
Peanut Butter and Jelly Sandwich
12oz soymilk
2 scoops frozen yogurt
2 strawberries
1 blueberry
White Gummy Bear
6 oz peach juice
4 oz soymilk
1 “green” scoop lime, raspberry, orange, pineapple sherbet
1 green scoop mangoes
To order White Gummy Bear
“Orange Dream Machine”
NO OJ
Sub peach juice
LIGHT orange sherbet
Sub raspberry sherbet
NO frozen yogurt
Sub lime and pineapple sherbet
NO soy protein
Sub mangoes
Wikipedia also has a lot of information
---------Jamba Juice® Strawberry Shortcake Smoothie
6 oz pineapple juice
6 oz soymilk
3/4 cup frozen yogurt
1/2 cup Strawberries
1/4 cup Pineapple Sherbet
1/4 cup Ice
.
Place all ingredients into blender and blend until "smoothie" consistency.
White Gummy Bear Jamba Smoothie
ORIGINAL SIZE:
6 Ounces Peach Juice
4 Ounces Soymilk
One "Green" scoop of:
-LIME
-RASPBERRY
-ORANGE
-PINAPPLE
(Basically all of the sherbets)
and One green scoop of mangos.
6 Ounces Peach Juice
4 Ounces Soymilk
One "Green" scoop of:
-LIME
-RASPBERRY
-ORANGE
-PINAPPLE
(Basically all of the sherbets)
and One green scoop of mangos.
Fast Food Secret Menus
It is the stuff of fast-food chain legend: a secret menu known only to those insiders brave enough to order outside the listed menu. Tales of "animal-style fries" and Starbucks' secret "short" size abound, but which of these are real and which will merely earn you a quizzical stare from the cashier?
Ditch the risk of disappointment and become a fast-food insider with Slashfood's list of some top-secret menu items at well-known restaurants near you.
In-N-Out
Southern California burger chain In-N-Out has one of the most famous secret menus in the country, but thanks to the Internet, that menu is not so secret any more. Despite a lack of in-store advertising, In-N-Out burger lovers can see "official" explanations of the restaurant's unofficial menu online, including staples like Animal Style (slathered in grilled onions and extra sauce) and Protein Style (with lettuce instead of a bun). But as they say on the site, it's only "some of the most popular items." That's the thing about a true secret menu: New items can be added at any time. (Editor's note -- it's not on the site, but try the fries "well done." They're kept in the fryer a tad longer for extra crispiness. And the "Flying Dutchman" consists of two patties, two slices of cheese and nothing -- absolutely nothing -- else. This, we cannot advise.)
Wendy's
The 1/4-pound Single, 1/2-pound Double and 3/4-pound Triple all made the menu, but what if you want four patties? Wendy's trademark burgers are in the shape of a square. Makes sense to honor the quad, right? Now, you'll know how to order it by name: Just ask for a "Grand Slam." It sounds a little classier than a "1-pound Quadruple" -- though if you order enough of these bad boys, Quadruple-bypass surgery could be in your immediate future.
Burger King
Burger King took a big step forward in fast-food history when they added the BK Veggie Burger -- made with a Morningstar Farms Gardenburger patty -- to their menu. But some vegetarian BK patrons prefer to "have it their way" and order a Veggie Whopper instead, with all the Whopper accoutrement, minus the meat. It's a lot easier than digging through all that lettuce, tomato and mayo to chuck out the patty yourself.
Fatburger
On the flip side, West Coast burger chain Fatburger has a fun secret menu burger known as the Hypocrite -- a veggie burger wrapped in bacon. We get why they'd leave the name off the menu: Fatburger wouldn't want to offend any of their more discriminating customers' sensibilities. Then again, those customers are eating at a place called Fatburger.
Chipotle
Chipotle's secret menu isn't so secret. In fact, it's not even really a menu. This burrito chain promises that they will make anything, as long as it utilizes the ingredients they have behind the counter. As Chipotle proclaims on its Web site: "Just ask. You choose exactly what you want ... whatever you'd like." Turns out the menu is just a suggestion board. Fashioning a custom quesadilla or turning chips and guac into nachos is within the realm of possibility. Or just get your burrito bowl with a couple of different types of meat for extra variety.
Taco Bell
Like Chipotle, Taco Bell creates almost everything on the menu by recombining the same group of ingredients. Though the Mexican fast-food chain stops short of openly saying they'll make anything you ask for, it's certainly worth a shot. But the real over-the-border secret is their unadvertised "green sauce." It hasn't been on the menu for years, but most locations keep a stash of this very-much-worth-asking-for condiment behind the counter.
Starbucks
Starbucks "little" secret is their "short" size. The short is an 8-ounce serving, 4 ounces smaller than the 12-ounce "tall" -- the smallest on the official Starbucks menu. If you're interested in getting a little less caffeine, holding off on a few more calories or saving a bit of money, the short size is certainly worth asking for. The best thing about the short size: Knowing that it exists finally helps explain why the current smallest size is named "tall."
Jamba Juice
When Jamba Juice opened nearly 20 years ago, smoothie mania was taking over the country. One of the smoothie's selling points was the health benefits of its fruits and other ingredients. But as anyone who's ever contemplated the similarities between smoothie and milkshake can tell you, smoothies aren't inherently healthy. In fact, there's no limit to what can be tossed in a blender. Jamba Juice realized this and left a number of amazing concoctions off their official menu, but motivated patrons can still try sweet sensations like Strawberry Shortcake, White Gummy Bear and PB&J.
Subway
Subway has also spent a long time re-branding Subway sandwiches as a healthy alternative to other fast food options. Jared and his giant pants present a pretty compelling argument and the powers that be don't want to muck up their image re-engineering with some seriously unhealthy subs. Consequently, most Subways removed the "pizza sub" from their menu. But if you ask nicely enough, most sandwich artists will show you their skills at mixing marinara, pepperoni slices and gooey melted cheese.
Popeyes
At the other end of the health spectrum, Popeyes chicken has never claimed that its deep-fried signature food is great for you. However, if you are being calorie conscious and want to avoid an excess of artery-clogging oils, just ask for your chicken "naked." You'll get your pieces sans breading. Some Popeyes have been promoting this previously "secret" option, but whether it's on the menu or not, "naked" should be an option at a location near you.
Dairy Queen
The average Dairy Queen Blizzard packs plenty of calories and that carefree attitude works to the customers' advantage, since most DQ locations will toss just about anything you can think of anything into the mix. If you can dream up a crazy dessert treat, you can probably convince the employee behind the counter to give it a try. Come on -- it's all ending up in the middle of a cup of ice cream. Who cares?
Source:http://www.slashfood.com/2009/09/23/11-secret-fast-food-menu-items/?icid=main|compaq-laptop|dl5|link6|http%3A%2F%2Fwww.slashfood.com%2F2009%2F09%2F23%2F11-secret-fast-food-menu-items%2F
Ditch the risk of disappointment and become a fast-food insider with Slashfood's list of some top-secret menu items at well-known restaurants near you.
In-N-Out
Southern California burger chain In-N-Out has one of the most famous secret menus in the country, but thanks to the Internet, that menu is not so secret any more. Despite a lack of in-store advertising, In-N-Out burger lovers can see "official" explanations of the restaurant's unofficial menu online, including staples like Animal Style (slathered in grilled onions and extra sauce) and Protein Style (with lettuce instead of a bun). But as they say on the site, it's only "some of the most popular items." That's the thing about a true secret menu: New items can be added at any time. (Editor's note -- it's not on the site, but try the fries "well done." They're kept in the fryer a tad longer for extra crispiness. And the "Flying Dutchman" consists of two patties, two slices of cheese and nothing -- absolutely nothing -- else. This, we cannot advise.)
Wendy's
The 1/4-pound Single, 1/2-pound Double and 3/4-pound Triple all made the menu, but what if you want four patties? Wendy's trademark burgers are in the shape of a square. Makes sense to honor the quad, right? Now, you'll know how to order it by name: Just ask for a "Grand Slam." It sounds a little classier than a "1-pound Quadruple" -- though if you order enough of these bad boys, Quadruple-bypass surgery could be in your immediate future.
Burger King
Burger King took a big step forward in fast-food history when they added the BK Veggie Burger -- made with a Morningstar Farms Gardenburger patty -- to their menu. But some vegetarian BK patrons prefer to "have it their way" and order a Veggie Whopper instead, with all the Whopper accoutrement, minus the meat. It's a lot easier than digging through all that lettuce, tomato and mayo to chuck out the patty yourself.
Fatburger
On the flip side, West Coast burger chain Fatburger has a fun secret menu burger known as the Hypocrite -- a veggie burger wrapped in bacon. We get why they'd leave the name off the menu: Fatburger wouldn't want to offend any of their more discriminating customers' sensibilities. Then again, those customers are eating at a place called Fatburger.
Chipotle
Chipotle's secret menu isn't so secret. In fact, it's not even really a menu. This burrito chain promises that they will make anything, as long as it utilizes the ingredients they have behind the counter. As Chipotle proclaims on its Web site: "Just ask. You choose exactly what you want ... whatever you'd like." Turns out the menu is just a suggestion board. Fashioning a custom quesadilla or turning chips and guac into nachos is within the realm of possibility. Or just get your burrito bowl with a couple of different types of meat for extra variety.
Taco Bell
Like Chipotle, Taco Bell creates almost everything on the menu by recombining the same group of ingredients. Though the Mexican fast-food chain stops short of openly saying they'll make anything you ask for, it's certainly worth a shot. But the real over-the-border secret is their unadvertised "green sauce." It hasn't been on the menu for years, but most locations keep a stash of this very-much-worth-asking-for condiment behind the counter.
Starbucks
Starbucks "little" secret is their "short" size. The short is an 8-ounce serving, 4 ounces smaller than the 12-ounce "tall" -- the smallest on the official Starbucks menu. If you're interested in getting a little less caffeine, holding off on a few more calories or saving a bit of money, the short size is certainly worth asking for. The best thing about the short size: Knowing that it exists finally helps explain why the current smallest size is named "tall."
Jamba Juice
When Jamba Juice opened nearly 20 years ago, smoothie mania was taking over the country. One of the smoothie's selling points was the health benefits of its fruits and other ingredients. But as anyone who's ever contemplated the similarities between smoothie and milkshake can tell you, smoothies aren't inherently healthy. In fact, there's no limit to what can be tossed in a blender. Jamba Juice realized this and left a number of amazing concoctions off their official menu, but motivated patrons can still try sweet sensations like Strawberry Shortcake, White Gummy Bear and PB&J.
Subway
Subway has also spent a long time re-branding Subway sandwiches as a healthy alternative to other fast food options. Jared and his giant pants present a pretty compelling argument and the powers that be don't want to muck up their image re-engineering with some seriously unhealthy subs. Consequently, most Subways removed the "pizza sub" from their menu. But if you ask nicely enough, most sandwich artists will show you their skills at mixing marinara, pepperoni slices and gooey melted cheese.
Popeyes
At the other end of the health spectrum, Popeyes chicken has never claimed that its deep-fried signature food is great for you. However, if you are being calorie conscious and want to avoid an excess of artery-clogging oils, just ask for your chicken "naked." You'll get your pieces sans breading. Some Popeyes have been promoting this previously "secret" option, but whether it's on the menu or not, "naked" should be an option at a location near you.
Dairy Queen
The average Dairy Queen Blizzard packs plenty of calories and that carefree attitude works to the customers' advantage, since most DQ locations will toss just about anything you can think of anything into the mix. If you can dream up a crazy dessert treat, you can probably convince the employee behind the counter to give it a try. Come on -- it's all ending up in the middle of a cup of ice cream. Who cares?
Source:http://www.slashfood.com/2009/09/23/11-secret-fast-food-menu-items/?icid=main|compaq-laptop|dl5|link6|http%3A%2F%2Fwww.slashfood.com%2F2009%2F09%2F23%2F11-secret-fast-food-menu-items%2F
Sunday, September 20, 2009
Brownie Reeses Candy Triffle
Reese Chocolate Brownie Truffle-
3 packs reese candy bars-
2 cool whip 8 oz-
2 pkg. chocolate pudding-
1 box of brownies-
Prepare brownies as directed. Cool and cut into bite size squares
Make pudding as directed.
Crumble 2 pkg. of reese cups. Set aside 3rd pkg. for top garnish.
Place brownies in bottom of truffle bowl (or pan).
Add a thin layer of pudding over brownies.
Layer cool whip over pudding and sprinkle with reese cup crumbs.
Repeat steps 4-5-6 until bowl (or pan) is full.
Garnish top of truffle with remaining reese cups.
Center one whole reese cup on top of truffle.
Cut 3 reese cups into 4 quarters. Garnish the top edges of truffle.
3 packs reese candy bars-
2 cool whip 8 oz-
2 pkg. chocolate pudding-
1 box of brownies-
Prepare brownies as directed. Cool and cut into bite size squares
Make pudding as directed.
Crumble 2 pkg. of reese cups. Set aside 3rd pkg. for top garnish.
Place brownies in bottom of truffle bowl (or pan).
Add a thin layer of pudding over brownies.
Layer cool whip over pudding and sprinkle with reese cup crumbs.
Repeat steps 4-5-6 until bowl (or pan) is full.
Garnish top of truffle with remaining reese cups.
Center one whole reese cup on top of truffle.
Cut 3 reese cups into 4 quarters. Garnish the top edges of truffle.
Monday, August 24, 2009
Adorable Mini Pies
"Mini cherry pies. It was just pie dough crust, cut out and put in muffin tins. We spooned in cherry pie filling, then cut out shapes and letters for the top. Easy peasy!!"
Saw this on http://loveyourmotherearth.blogspot.com/
So Cute! Wanna try this for sure... I can finally use my alphabet cookie cutters!!
Copy Cat Recipies: Sannies: Wildflower Bread Company
I am huge lover of soup and sannies... known to most as sandwiches. Wildflower Bread Company (along with Jason's Deli and Paradise Bakery) has some of the most delicious sandwiches in Phoenix.
One of the most delicious sandwiches known to woman-kind (in my humble opinion) is the Mixed Grill from Wildflower. Yum Yum Yum! If Wildflower wasn't closed and my bank account not in a position to be buying expensive sannies, then I would be there and eating one right now!
Mixed Grill
ham,
roasted turkey breast,
swiss,
cheddar,
caramelized onion,
dill pickle
honey mustard
Herb Bread
The bread is buttered and grilled (grilled cheese-style) and the pickles are cut REALLY thin! This is a very simple sandwich, but I have never attempted caramelized onions and I am a little intimidated. Other than that this is a pretty easy one to copy.
-----------------------------------------------------------
BLT Plus
bacon, romaine, tomato, cheddar, avocado and herb mayo on grilled/buttered Sourdough
This another simple one to recreate...not very healthy...but simple.
-----------------------------------------------------------
These are sandwiches that I haven't tried yet but sound DDDeee-licious:
Chicken Pesto & Feta
grilled chicken breast, feta, pesto, marinated mushrooms, roasted red peppers and tomato on a Ciabatta Roll
----------------------------------------------------------
Chicken Continental
grilled chicken breast, swiss, marinated mushrooms, caramelized onion, romaine, tomato and honey mustard on a Ciabatta Roll
----------------------------------------------------------
Wildflower Chicken Salad
chicken breast, red and green peppers, green onion, lemon, garlic and mayo with tomato, cucumber, romaine and clover sprouts on Nine-Grain
----------------------------------------------------------
Wildflower Almond Tuna
albacore tuna, smokehouse almonds, apple, celery, green onion and mayo with dill pickle, romaine, tomato, clover sprouts and grain mustard on Nine-Grain
----------------------------------------------------------
I also LOVE the soups at Wildflower. The best and most popular is the Potato Cream Cheese. I also love the Forrest Mushroom and French Onion. There are also some salad and breakfast items on the menu that look uhhh-mazing! That will just have to wait for anuther post!
One of the most delicious sandwiches known to woman-kind (in my humble opinion) is the Mixed Grill from Wildflower. Yum Yum Yum! If Wildflower wasn't closed and my bank account not in a position to be buying expensive sannies, then I would be there and eating one right now!
Mixed Grill
ham,
roasted turkey breast,
swiss,
cheddar,
caramelized onion,
dill pickle
honey mustard
Herb Bread
The bread is buttered and grilled (grilled cheese-style) and the pickles are cut REALLY thin! This is a very simple sandwich, but I have never attempted caramelized onions and I am a little intimidated. Other than that this is a pretty easy one to copy.
-----------------------------------------------------------
BLT Plus
bacon, romaine, tomato, cheddar, avocado and herb mayo on grilled/buttered Sourdough
This another simple one to recreate...not very healthy...but simple.
-----------------------------------------------------------
These are sandwiches that I haven't tried yet but sound DDDeee-licious:
Chicken Pesto & Feta
grilled chicken breast, feta, pesto, marinated mushrooms, roasted red peppers and tomato on a Ciabatta Roll
----------------------------------------------------------
Chicken Continental
grilled chicken breast, swiss, marinated mushrooms, caramelized onion, romaine, tomato and honey mustard on a Ciabatta Roll
----------------------------------------------------------
Wildflower Chicken Salad
chicken breast, red and green peppers, green onion, lemon, garlic and mayo with tomato, cucumber, romaine and clover sprouts on Nine-Grain
----------------------------------------------------------
Wildflower Almond Tuna
albacore tuna, smokehouse almonds, apple, celery, green onion and mayo with dill pickle, romaine, tomato, clover sprouts and grain mustard on Nine-Grain
----------------------------------------------------------
I also LOVE the soups at Wildflower. The best and most popular is the Potato Cream Cheese. I also love the Forrest Mushroom and French Onion. There are also some salad and breakfast items on the menu that look uhhh-mazing! That will just have to wait for anuther post!
Copy Cat Recipies: CHILIS
My favorite items at Chilis are the KICKIN' JACK NACHOS, CLUB TACOS, BUFFALO BONELESS CHICKEN SALAD, and PARADISE PIE.
KICKIN' JACK NACHOS are featured @http://hubpages.com/hub/Restaurant-Food-at-Home-Chilis-Kicking-Jack-Nachos
Kicked up nachos with beans and queso with jalapeno peppers and Jack cheese. Served with pico de gallo and sour cream.
SHOPPING LIST
restaurant style tortilla chips
chili beans
shredded Jack cheese
velveta cheese
sour cream
salsa
jalapeno peppers
tomatoes
onion
garlic
2 limes
cilantro
restaurant style tortilla chips
chili beans
shredded Jack cheese
velveta cheese
sour cream
salsa
jalapeno peppers
tomatoes
onion
garlic
2 limes
cilantro
MAKE THE QUESO
Take a large hunk of velveta cheese and cut into smaller chuncks. Put in a bowl and melt in the microwave until in melts. Dump in a little bit of salsa to taste. Make sure the mixture does not get too runny.
BUILD THE NACHOS
Line a cookie sheet with toritllas.
Top with Jack cheese.
Spoon on chili beans (just the beans and not the sauce).
Give the beans a light drizzle of the queso sauce.
Put on more Jack cheese.
Add sliced jalapeno peppers.
Bake until cheese melts.
Serve with sour cream and pico de gallo on the side.
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BONELESS BUFFALO CHICKEN
Crispy chicken breast tossed in our spicy wing sauce, combined with bleu cheese crumbles, applewood smoked bacon, carrots, tortilla strips and pico de gallo. Served with Ranch dressing and drizzled with ancho-chile ranch.
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CHICKEN CLUB TACOS
Three mesquite-grilled chicken breast tacos with applewood smoked bacon, ancho-chile ranch dressing, diced tomatoes, mixed cheese and lettuce. Served with rice and black beans.
Copy Cat Recipies: RUBIOS
Hello Fellow Foodies!
To make Chipotle Cream Sauce:
5. Bring large pot of water to boil.
6. Add chilies and boil until tender, about 15 minutes.
7. Drain, reserving 1/4 cup cooking liquid.
8. Puree chiles with 1/4 cup cooking liquid in blender. Strain through sieve. Set aside.
9. Melt butter in heavy large skillet over medium heat.
10. Add 1 tablespoon chipotle paste, onion, rosemary, pepper, shallot and garlic and stir 2 minutes.
11. Add wine and boil until reduced by half.
12. Add cream and boil until reduced to thin sauce consistency, stirring occasionally, about 10 minutes.
13. Taste, adding more chipotle paste if desired. Add cornstarch mixture and boil 1 minute, stirring constantly. (Can be prepared 1 day ahead. Cool completely. Cover and refrigerate. Rewarm before using.) Add chipotle cream sauce to your burrito to give it that creamy and tangy Rubio's flavor.
cut fish into strips, s and p, dip in egg wash then crumbs, fry in oil, a little more salt when it comes out. Assemble with cabbage and sauce in warm tortillas
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I must confess... I love to eat out! Its quick, easy, usually delicious, but NOT CHEAP! With the uncertainty of the economy, lately I have been eating out less and less. I still crave my favorites but I just can't justify the expense anymore.
I have made a short list of things that I just don't want to live without! ( :
First and foremost are the recipies for RUBIOS! I love to have the main dishes with sides of chips&salsa, beans&cheese, and spanish rice.
For me the best part is the sauce! Fish Tacos come with a tasty white sauce:
For me the best part is the sauce! Fish Tacos come with a tasty white sauce:RUBIOS FISH TACO SAUCE
1/2 cup Mayonnaise
1/2 cup Plain Yogurt
Mix the mayonnaise and yogurt together in a small bowl. Chill and spoon liberally over the fish before you add the pico de gillo and shredded cabbage.
1/2 cup Mayonnaise
1/2 cup Plain Yogurt
Mix the mayonnaise and yogurt together in a small bowl. Chill and spoon liberally over the fish before you add the pico de gillo and shredded cabbage.
SALSA:
1 (or more) garlic cloves, peeled and minced (I like more!)6 tomatoes, ripe, diced1/2 onion, minced2 Tbs cilantro leaves, chopped, stems removed2 serrano chilies, seeded and chopped (or jalepenos)1 1/2 tsp salt1/4 tsp pepper
FISH TACOS:
12 Cod or favorite whitefish
-fillets (1-1/2 oz ea.)
12 Tortillas, corn, as
-thick/fresh as possible
------------BEER BATTER-----------------
1 c Flour
1 c Beer
Garlic powder, pepper to
-taste
------------WHITE SAUCE-----------------
1/2 c Mayonaise
1/2 c Yogurt
---------------SALSA--------------------
1 Garlic clove, peeled and
-minced
6 Tomatoes, ripe, peeled,
-seeded and diced
1/2 Onion, minced
2 tb Cilantro leaves, chopped,
-stems removed
2 Jalapeno chiles, seeded and
-chopped
1 1/2 ts Salt
1/4 ts Pepper
Oil for deep frying
--------------GARNISH-------------------
1 Head cabbage, green,
-shredded
1 Lime, cut into wedges
1. Mix flour with favorite spices such as garlic powder, red or black ground pepper. Stir the flour mixture into the beer and mix until well blended. Wash fish by dipping in cold, lightly salted water or water with a little bit of lemon juice added. Be sure fish is completely dry before dipping into batter.
2. Prepare salsa; reserve.
-fillets (1-1/2 oz ea.)
12 Tortillas, corn, as
-thick/fresh as possible
------------BEER BATTER-----------------
1 c Flour
1 c Beer
Garlic powder, pepper to
-taste
------------WHITE SAUCE-----------------
1/2 c Mayonaise
1/2 c Yogurt
---------------SALSA--------------------
1 Garlic clove, peeled and
-minced
6 Tomatoes, ripe, peeled,
-seeded and diced
1/2 Onion, minced
2 tb Cilantro leaves, chopped,
-stems removed
2 Jalapeno chiles, seeded and
-chopped
1 1/2 ts Salt
1/4 ts Pepper
Oil for deep frying
--------------GARNISH-------------------
1 Head cabbage, green,
-shredded
1 Lime, cut into wedges
1. Mix flour with favorite spices such as garlic powder, red or black ground pepper. Stir the flour mixture into the beer and mix until well blended. Wash fish by dipping in cold, lightly salted water or water with a little bit of lemon juice added. Be sure fish is completely dry before dipping into batter.
2. Prepare salsa; reserve.
3. Put the vegetable oil into a deep skillet and bring to 375F. Place fish in a single layer--do not let pieces touch each other. Cook fish until batter is crispy and golden brown.
4. Heat corn tortillas lightly in a skillet or Mexican comal until they are soft and hot.
5. To assemble, on each tortilla layer the fish fillet, white sauce, salsa and cabbage. Top it off with a squeeze of lime. Fold tortilla over to serve.
4. Heat corn tortillas lightly in a skillet or Mexican comal until they are soft and hot.
5. To assemble, on each tortilla layer the fish fillet, white sauce, salsa and cabbage. Top it off with a squeeze of lime. Fold tortilla over to serve.
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The best sauces by far are rubios habanero citrus salsa and creamy chipotle sauce. Here is another sauce:
Creampy Chipotle Sauce
Ingredients
1/2 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon garlic powder
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon pureed chipotle chile or one cube of dried chipotle chili, crushed
salt and pepper
Directions
1. Mix all ingredients except chilies in a bowl.
2. Put about one or two or the chilies in a food processor and whir until smooth. You may need to add a little bit of the mayo or sour cream to get it going. (Note: if you are using the cubed kind, ignore this step).
3. Add the chilies to the mayo mixture. You may want to add more or less chipotles, depending on your tolerance level. Even a little can be very spicy.
4. Serve on your favorite tacos.
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1/2 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon garlic powder
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon pureed chipotle chile or one cube of dried chipotle chili, crushed
salt and pepper
Directions
1. Mix all ingredients except chilies in a bowl.
2. Put about one or two or the chilies in a food processor and whir until smooth. You may need to add a little bit of the mayo or sour cream to get it going. (Note: if you are using the cubed kind, ignore this step).
3. Add the chilies to the mayo mixture. You may want to add more or less chipotles, depending on your tolerance level. Even a little can be very spicy.
4. Serve on your favorite tacos.
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Mahi-Mahi Burritos
Ingredients
1 tortilla
1 ounce guacamole
1 ounce monterey jack cheese
1 ounce cheddar cheese
5 1/2 ounces refried beans
3 ounces grilled mahi mahi
1/4 ounce cilantro
1/4 ounce onion
1 ounce salsa fresca
3/4 ounce cabbage
1 tortilla
1 ounce guacamole
1 ounce monterey jack cheese
1 ounce cheddar cheese
5 1/2 ounces refried beans
3 ounces grilled mahi mahi
1/4 ounce cilantro
1/4 ounce onion
1 ounce salsa fresca
3/4 ounce cabbage
Chipotle Cream Sauce
12 dried chipotle chiles, stemmed
1/2 cup unsalted butter
1/2 cup diced onion
1 tablespoon fresh rosemary, minced
1 1/4 teaspoons fresh ground pepper
1 teaspoon minced shallot
1/2 teaspoon minced garlic
1 cup dry white wine
2 cups whipping cream
1/2 teaspoon cornstarch, dissolved in 2 teaspoons water
12 dried chipotle chiles, stemmed
1/2 cup unsalted butter
1/2 cup diced onion
1 tablespoon fresh rosemary, minced
1 1/4 teaspoons fresh ground pepper
1 teaspoon minced shallot
1/2 teaspoon minced garlic
1 cup dry white wine
2 cups whipping cream
1/2 teaspoon cornstarch, dissolved in 2 teaspoons water
Directions
1. Layer cheese, beans and mahi in tortilla. Add cilantro, onion and cabbage.
2. Top with guacamole, chipotle white sauce and salsa.
3. Roll tightly into burrito shape.
1. Layer cheese, beans and mahi in tortilla. Add cilantro, onion and cabbage.
2. Top with guacamole, chipotle white sauce and salsa.
3. Roll tightly into burrito shape.
To make Chipotle Cream Sauce:
5. Bring large pot of water to boil.
6. Add chilies and boil until tender, about 15 minutes.
7. Drain, reserving 1/4 cup cooking liquid.
8. Puree chiles with 1/4 cup cooking liquid in blender. Strain through sieve. Set aside.
9. Melt butter in heavy large skillet over medium heat.
10. Add 1 tablespoon chipotle paste, onion, rosemary, pepper, shallot and garlic and stir 2 minutes.
11. Add wine and boil until reduced by half.
12. Add cream and boil until reduced to thin sauce consistency, stirring occasionally, about 10 minutes.
13. Taste, adding more chipotle paste if desired. Add cornstarch mixture and boil 1 minute, stirring constantly. (Can be prepared 1 day ahead. Cool completely. Cover and refrigerate. Rewarm before using.) Add chipotle cream sauce to your burrito to give it that creamy and tangy Rubio's flavor.
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Fish Tacos
Ingredients
1 Halibut or flounder
2 Panko bread crumbs (reg bread crumbs ok)
3 Corn tortillas
4 Egg wash
5 S and p
6 Peanut oil (any oil ok)
7 Shredded cabbage
2 Panko bread crumbs (reg bread crumbs ok)
3 Corn tortillas
4 Egg wash
5 S and p
6 Peanut oil (any oil ok)
7 Shredded cabbage
White sauce;
Equal parts mayo and sour cream, blended
Chipotle chili
Juice of 1/2 lime
Equal parts mayo and sour cream, blended
Chipotle chili
Juice of 1/2 lime
Preparation
White ( pink ) sauce;
add equal parts Mayo and sour cream ( 1 cup each) to a blender, add in 1 or 2 ( or more if you like it spicy) Chipotle chili's, squeeze in lime juice (bottled juice ok) and blend until smooth.
White ( pink ) sauce;
add equal parts Mayo and sour cream ( 1 cup each) to a blender, add in 1 or 2 ( or more if you like it spicy) Chipotle chili's, squeeze in lime juice (bottled juice ok) and blend until smooth.
cut fish into strips, s and p, dip in egg wash then crumbs, fry in oil, a little more salt when it comes out. Assemble with cabbage and sauce in warm tortillas
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boneless fish fillets, cut in small pieces
egg bath (equal parts eggbeaters and lowfat or nonfat milk)
breading (equal parts bread crumbs and corn flake crumbs)
corn tortillas
grated cheddar or Monterey Jack cheese
shredded cabbage
Pico de Gallo (below)
White Chipotle Sauce (below)
Preheat oven to 400˚. Spray a metal baking sheet with nonstick cooking spray. Dip fillets in egg bath, then in breading, and place on baking sheet. Bake 15 minutes. Serve in warmed corn tortillas with cheese, cabbage, Pico de Gallo, and Creamy Chipotle Sauce.
Pico de Gallo
1 medium tomato, diced
1 teaspoon minced fresh jalapeno
1 tablespoon minced onion
1/2 teaspoon dried cilantro
Creamy Chipotle Sauce
This is very similar to the sauce from Rubio's Baja Grill
2 tablespoons lowfat plain yogurt
2 tablespoons light mayonnaise
1/2 teaspoon ground chipotle powder
Mix all ingredients. Serve on fish tacos.
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I will keep you posted what the results are when I get a chance to try these out!
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