Southwest Christmas Rice
Ingredients:
1 medium yellow onion
1 medium green pepper
1 can diced or chunk tomatoes
1 1/2 cups grated cheddar cheese
1 can hot water (fill tomato can)
2 Tbsp. butter
salt and pepper
1 cup rice
Instructions:
Mix all together and bake in casserole dish at 350 for approx. 45 minutes (covered)
Enjoy
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Chocolate Cheesecake
Ingredients:
1/4 cup water
1 1/3 cups..(8oz.) semisweet chocolate pieces
1 cup crushed chocolate wafers (nabisco) about 20
1/4 cup butter or margarine melted
3 8oz pkgs. cream cheese at room temperature
1 cup sugar
2 eggs
1 cup sour cream
1 tsp. vanilla extract
Confectioners sugar and chocolate curls for garnish if desired
Directions:
-In small saucepan heat water to boiling. Reduce heat to low, add chocolate pieces and stir until melted. Cool slightly.
-Preheat oven to 350. In small bowl, combine wafer crumbs and butter. (I sometimes add a bit of sugar to this)
-With back of spoon, press mixture onto the bottom of a 9 inch spring-form pan and set aside.
-In large mixer bowl with electric mixer at medium speed cream the cheese until light and fluffy.
-Add sugar and eggs and continue beating until well blended.
-Add melted chocolate and beat on low speed. Add sour cream and vanilla and continue mixing until well blended.
-Pour batter into prepared pan and bake for 55-60 min. The sides will be puffed and the center soft.
-The cake will firm as it cools. Place and cool before removing.. Garnish with confectioners sugar and choc. curls or as desired.
-----
Ingredients:
1 (8 ounce) package cream cheese, softened
3 cups confectioners' sugar, sifted
3 cups semisweet chocolate chips, melted
1 1/2 tsp. vanilla (or rum, almond, etc.) extract
Directions:
In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.
----
by Chef Eddie Matney, Eddie’s House
azfamily.com
Posted on December 8, 2010 at 10:00 AM
Updated today at 9:32 AM
Shrimp & Olive Tapenade
Ingredients:
1-cup chopped shrimp
½ cup chopped black olives
1-Tbsp. pesto
¼ cup green onion
1-tsp.-red chili flakes
Salt & pepper to taste
Instructions:
Combine all above ingredients, seasoning with salt & pepper to taste.
Caramelized Onion & Salmon
Ingredients:
1-medium red onion-sliced
1-medium yellow onion-sliced
1-Tbsp. olive oil
1-tsp. brown sugar
½ cup smoked salmon
Salt & pepper to taste
Instructions:
Sauté onions & olive oil, for 20 minutes, until brown, add brown sugar & smoke salmon. Salt & Pepper to taste.
Heirloom Tomato & Basil
Ingredients:
2-heirloom tomato-diced
½ cup chopped basil
¼ cup diced red onion
1-Tbsp. chopped mint
2-Tbsp. olive oil
2-Tbsp. balsamic vinegar
½ -cup fresh chopped mozzarella
Salt & pepper to taste
Instructions:
Combine all above ingredients, seasoning with salt & pepper to taste.
Serve and enjoy!
Wednesday, December 8, 2010
Christmas Jello Mold
Christmas Jello Mold
Ingredients:
1 box 6 oz. cherry Jello
1 box 3 oz. lemon Jello
1 box 6 oz. lime Jello
1 8 oz. package cream cheese
Water
Frozen Strawberries
frozen Raspberries
Instructions
-Mix 2 cups boiling water with box of cherry jello till dissolved. Add 1 1/2 cups frozen strawberries and a touch of cold water. Stir.
-Pour into bundt cake pan as first layer & let mold.
-Mix 6 oz. box of lemon jello with 1 cup hot water to dissolve and add the 8 oz pkg. of cream cheese. Pour over the cherry jello as the second layer. Let mold in refrigerator.
-Mix 2 cups boiling water to the lime jello and add 1 1/2 cups frozen raspberries.Stir till cool and pour over lemon jello.Let mold in refrigerator overnight.
-To remove from bundt pan, place top of bundt pan in hot water for a few seconds. Use butter knife along the edges to loosen and place serving plate over the bottom of bundt pan and invert.
-A beautiful mold will appear. Garnish center as desired.
Ingredients:
1 box 6 oz. cherry Jello
1 box 3 oz. lemon Jello
1 box 6 oz. lime Jello
1 8 oz. package cream cheese
Water
Frozen Strawberries
frozen Raspberries
Instructions
-Mix 2 cups boiling water with box of cherry jello till dissolved. Add 1 1/2 cups frozen strawberries and a touch of cold water. Stir.
-Pour into bundt cake pan as first layer & let mold.
-Mix 6 oz. box of lemon jello with 1 cup hot water to dissolve and add the 8 oz pkg. of cream cheese. Pour over the cherry jello as the second layer. Let mold in refrigerator.
-Mix 2 cups boiling water to the lime jello and add 1 1/2 cups frozen raspberries.Stir till cool and pour over lemon jello.Let mold in refrigerator overnight.
-To remove from bundt pan, place top of bundt pan in hot water for a few seconds. Use butter knife along the edges to loosen and place serving plate over the bottom of bundt pan and invert.
-A beautiful mold will appear. Garnish center as desired.
Monday, August 30, 2010
Tilapia and Summer Vegetables
Ingredients
Serves: Update
1 cup quartered cherry or grape tomatoes
1 cup diced summer squash
1 cup thinly sliced red onion
12 green beans, trimmed and cut into 1-inch pieces
1/4 cup pitted and coarsely chopped black olives
2 tablespoons lemon juice
1 tablespoon chopped fresh oregano
1 tablespoon extra-virgin olive oil
1 teaspoon capers, rinsed
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 pound tilapia fillets, cut into 4 equal portions
Directions
1. Preheat grill to medium. (No grill? See Oven Variation, below.)
2. Combine tomatoes, squash, onion, green beans, olives, lemon juice, oregano, oil, capers, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
3. To make a packet, lay two 20-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. Place one portion of tilapia in the center of the foil. Sprinkle with some of the remaining 1/4 teaspoon salt and pepper, then top with about 3/4 cup of the vegetable mixture.
4. Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with more foil, cooking spray and the remaining fish, salt, pepper and vegetables.
5. Grill the packets until the fish is cooked through and the vegetables are just tender, about 5 minutes. To serve, carefully open both ends of the packets and allow the steam to escape. Use a spatula to slide the contents onto plates.
Oven Variation: Preheat oven to 425°F. Place green beans in a microwavable bowl with 1 tablespoon water. Cover and microwave on High until the beans are just beginning to cook, about 30 seconds. Drain and add to the other vegetables (Step 2). Assemble packets (Steps 3-4). Bake the packets directly on an oven rack until the tilapia is cooked through and the vegetables are just tender, about 20 minutes.
about this recipe
Wrapping vegetables and fish in a foil packet for grilling or baking is a foolproof way to get moist, tender results. Tilapia and summer vegetables pair with olives and capers for a Mediterranean flair.
Read more: http://www.kitchendaily.com/recipe/tilapia-and-summer-vegetable-packets-140860#ixzz0y4gaThiP
Serves: Update
1 cup quartered cherry or grape tomatoes
1 cup diced summer squash
1 cup thinly sliced red onion
12 green beans, trimmed and cut into 1-inch pieces
1/4 cup pitted and coarsely chopped black olives
2 tablespoons lemon juice
1 tablespoon chopped fresh oregano
1 tablespoon extra-virgin olive oil
1 teaspoon capers, rinsed
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 pound tilapia fillets, cut into 4 equal portions
Directions
1. Preheat grill to medium. (No grill? See Oven Variation, below.)
2. Combine tomatoes, squash, onion, green beans, olives, lemon juice, oregano, oil, capers, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
3. To make a packet, lay two 20-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. Place one portion of tilapia in the center of the foil. Sprinkle with some of the remaining 1/4 teaspoon salt and pepper, then top with about 3/4 cup of the vegetable mixture.
4. Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with more foil, cooking spray and the remaining fish, salt, pepper and vegetables.
5. Grill the packets until the fish is cooked through and the vegetables are just tender, about 5 minutes. To serve, carefully open both ends of the packets and allow the steam to escape. Use a spatula to slide the contents onto plates.
Oven Variation: Preheat oven to 425°F. Place green beans in a microwavable bowl with 1 tablespoon water. Cover and microwave on High until the beans are just beginning to cook, about 30 seconds. Drain and add to the other vegetables (Step 2). Assemble packets (Steps 3-4). Bake the packets directly on an oven rack until the tilapia is cooked through and the vegetables are just tender, about 20 minutes.
about this recipe
Wrapping vegetables and fish in a foil packet for grilling or baking is a foolproof way to get moist, tender results. Tilapia and summer vegetables pair with olives and capers for a Mediterranean flair.
Read more: http://www.kitchendaily.com/recipe/tilapia-and-summer-vegetable-packets-140860#ixzz0y4gaThiP
Mocha Fondue
Ingredients
Serves: Update
1 4-ounce package sweet baking chocolate, broken up
4 ounces semisweet chocolate, chopped
2/3 cup light cream or milk
1/2 cup sifted powdered sugar
1 teaspoon instant coffee crystals
2 tablespoons coffee liqueur
Assorted fruits (such as star fruit slices, pineapple chunks, kiwi fruit wedges, strawberries, pear slices, banana slices)
Meringue cookies
Directions
In a heavy saucepan combine chocolates, cream, sugar, and coffee crystals. Heat and stir over low heat until melted and smooth. Remove from heat; stir in liqueur. Pour into a fondue pot; keep warm over low heat. Serve with fruit and cookies. Makes 6 to 8 servings.
about this recipe
Update chocolate fondue with a hint of coffee, and serve it with fresh fruit or meringue cookies
Read more: http://www.kitchendaily.com/recipe/mocha-fondue-143964#ixzz0y4g37eHl
Serves: Update
1 4-ounce package sweet baking chocolate, broken up
4 ounces semisweet chocolate, chopped
2/3 cup light cream or milk
1/2 cup sifted powdered sugar
1 teaspoon instant coffee crystals
2 tablespoons coffee liqueur
Assorted fruits (such as star fruit slices, pineapple chunks, kiwi fruit wedges, strawberries, pear slices, banana slices)
Meringue cookies
Directions
In a heavy saucepan combine chocolates, cream, sugar, and coffee crystals. Heat and stir over low heat until melted and smooth. Remove from heat; stir in liqueur. Pour into a fondue pot; keep warm over low heat. Serve with fruit and cookies. Makes 6 to 8 servings.
about this recipe
Update chocolate fondue with a hint of coffee, and serve it with fresh fruit or meringue cookies
Read more: http://www.kitchendaily.com/recipe/mocha-fondue-143964#ixzz0y4g37eHl
Vegetarian Shepherds Pie
Ingredients
Serves: Update
3 small potatoes (3/4 pound)
2 cloves garlic, minced
1/2 teaspoon dried basil, crushed
2 tablespoons margarine or butter
1/4 teaspoon salt
2 to 4 tablespoons milk
1 medium onion, chopped (1/2 cup)
1 medium carrot, sliced (1/2 cup)
1 tablespoon cooking oil
1 15-ounce can kidney beans, rinsed and drained
1 14-1/2-ounce can whole tomatoes, drained and cut up
1 10-ounce package frozen whole kernel corn or mixed vegetables
1 8-ounce can tomato sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon sugar
1 cup shredded cheddar cheese (4 ounces)
Paprika (optional)
Directions
Peel and quarter potatoes. Cook, covered, in a small amount of boiling lightly salted water for 20 to 25 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. In a small saucepan cook garlic and dried basil in margarine or butter for 15 seconds. Add to mashed potatoes along with salt. Gradually beat in enough milk to make light and fluffy. Set aside.
For filling, in a medium saucepan cook onion and carrot in hot oil until onion is tender but not brown. Stir in kidney beans, tomatoes, frozen vegetables, tomato sauce, Worcestershire sauce, and sugar. Heat until bubbly.
Transfer vegetable mixture to an 8x8x2-inch square baking pan. Drop mashed potatoes in 4 mounds over vegetable mixture. Sprinkle with cheddar cheese and, if desired, paprika. Bake, uncovered, in a 375 degree F. oven for 25 to 30 minutes or until heated through and cheese begins to brown. Makes 4 servings.
about this recipe
In a hurry to fix this hearty family favorite? Substitute packaged instant mashed potatoes (enough for 4 servings) for the 3 medium potatoes and stir the garlic mixture into the prepared instant potatoes.
Read more: http://www.kitchendaily.com/recipe/vegetarian-shepherd-s-pie-144343#ixzz0y4aNW0N9
Serves: Update
3 small potatoes (3/4 pound)
2 cloves garlic, minced
1/2 teaspoon dried basil, crushed
2 tablespoons margarine or butter
1/4 teaspoon salt
2 to 4 tablespoons milk
1 medium onion, chopped (1/2 cup)
1 medium carrot, sliced (1/2 cup)
1 tablespoon cooking oil
1 15-ounce can kidney beans, rinsed and drained
1 14-1/2-ounce can whole tomatoes, drained and cut up
1 10-ounce package frozen whole kernel corn or mixed vegetables
1 8-ounce can tomato sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon sugar
1 cup shredded cheddar cheese (4 ounces)
Paprika (optional)
Directions
Peel and quarter potatoes. Cook, covered, in a small amount of boiling lightly salted water for 20 to 25 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. In a small saucepan cook garlic and dried basil in margarine or butter for 15 seconds. Add to mashed potatoes along with salt. Gradually beat in enough milk to make light and fluffy. Set aside.
For filling, in a medium saucepan cook onion and carrot in hot oil until onion is tender but not brown. Stir in kidney beans, tomatoes, frozen vegetables, tomato sauce, Worcestershire sauce, and sugar. Heat until bubbly.
Transfer vegetable mixture to an 8x8x2-inch square baking pan. Drop mashed potatoes in 4 mounds over vegetable mixture. Sprinkle with cheddar cheese and, if desired, paprika. Bake, uncovered, in a 375 degree F. oven for 25 to 30 minutes or until heated through and cheese begins to brown. Makes 4 servings.
about this recipe
In a hurry to fix this hearty family favorite? Substitute packaged instant mashed potatoes (enough for 4 servings) for the 3 medium potatoes and stir the garlic mixture into the prepared instant potatoes.
Read more: http://www.kitchendaily.com/recipe/vegetarian-shepherd-s-pie-144343#ixzz0y4aNW0N9
Roasted Chicken and Spicy Peanut Soba Noodles
Ingredients
Serves: Update
SPICY PEANUT SAUCE:
1/2 cup toasted sesame oil
4 garlic cloves minced
1 tablespoon minced fresh ginger
2 tablespoons sriracha hot sauce
3 tablespoons honey
1/2 cup creamy peanut butter
2 tablespoons lemon juice
1/4 cup low-sodium soy sauce
1/4 cup hot water
CHICKEN AND NOODLES:
4 cups shredded chicken from a whole roasted deli-chicken
1/2 pound dried buckwheat soba noodles
GREEN SALAD:
1/2 hothouse cucumber, thinly sliced
3 ribs of celery, thinly sliced on the bias
1 cup cilantro leaves
2-3 scallions, finely sliced on the bias
Directions
SPICY PEANUT SAUCE:
In a small sauté pan heat sesame oil and add garlic and ginger to gently fry until fragrant – about 1 minute. Pour into a blender and add all remaining sauce ingredients. Blend until smooth adding more hot water if necessary to achieve a rich saucy consistency.
CHICKEN AND NOODLES:
Cook soba noodles according to packet directions then drain and pour into a large mixing bowl. Add 4 cups of shredded chicken meat and dress with spicy peanut sauce. Use tongs to work sauce into chicken and noodles gently.
GREEN SALAD:
In a small mixing bowl combine cucumber, cilantro and scallions. Toss gently to combine.
Divide noodle mix evenly amongst bowls and top with a handful of green salad.
Read more: http://www.kitchendaily.com/recipe/roasted-chicken-and-spicy-peanut-soba-noodles-142789#ixzz0y4ZWpNa4
Serves: Update
SPICY PEANUT SAUCE:
1/2 cup toasted sesame oil
4 garlic cloves minced
1 tablespoon minced fresh ginger
2 tablespoons sriracha hot sauce
3 tablespoons honey
1/2 cup creamy peanut butter
2 tablespoons lemon juice
1/4 cup low-sodium soy sauce
1/4 cup hot water
CHICKEN AND NOODLES:
4 cups shredded chicken from a whole roasted deli-chicken
1/2 pound dried buckwheat soba noodles
GREEN SALAD:
1/2 hothouse cucumber, thinly sliced
3 ribs of celery, thinly sliced on the bias
1 cup cilantro leaves
2-3 scallions, finely sliced on the bias
Directions
SPICY PEANUT SAUCE:
In a small sauté pan heat sesame oil and add garlic and ginger to gently fry until fragrant – about 1 minute. Pour into a blender and add all remaining sauce ingredients. Blend until smooth adding more hot water if necessary to achieve a rich saucy consistency.
CHICKEN AND NOODLES:
Cook soba noodles according to packet directions then drain and pour into a large mixing bowl. Add 4 cups of shredded chicken meat and dress with spicy peanut sauce. Use tongs to work sauce into chicken and noodles gently.
GREEN SALAD:
In a small mixing bowl combine cucumber, cilantro and scallions. Toss gently to combine.
Divide noodle mix evenly amongst bowls and top with a handful of green salad.
Read more: http://www.kitchendaily.com/recipe/roasted-chicken-and-spicy-peanut-soba-noodles-142789#ixzz0y4ZWpNa4
String Bean Salad with Toasted Walnuts and Goat Cheese
1/2 pound green beans or haricots verts
1/2 pound yellow beans
sea salt
1/4 cup olive oil
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme
freshly ground black pepper
1/2 cup chopped toasted walnuts
1/4 cup crumbled goat cheese
Directions
Gather these tools: cutting board; chef's knife; large saucepan; colander; wet and dry measuring cups; measuring spoons; large mixing bowl; tongs.
Clean and trim the beans. Blanch them in a pot of heavily salted water, then shock them in cold water and set aside.
In a large bowl, combine the olive oil, lemon juice, and thyme with a pinch of sea salt and freshly ground black pepper. Toss the beans in the dressing and sprinkle with the toasted walnuts and crumbled goat cheese. Toss again and serve immediately.
about this recipe
Texture is what this salad is all about. Crisp-tender beans are paired with crunchy walnuts and smooth, creamy goat cheese. Brightness is on the plate and the palate with two colors of beans and the hint of sharpness from the lemon and pepper.
Read more: http://www.kitchendaily.com/recipe/string-bean-salad-with-toasted-walnuts-and-goat-cheese-148659#ixzz0y4YwJWnZ
1/2 pound yellow beans
sea salt
1/4 cup olive oil
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme
freshly ground black pepper
1/2 cup chopped toasted walnuts
1/4 cup crumbled goat cheese
Directions
Gather these tools: cutting board; chef's knife; large saucepan; colander; wet and dry measuring cups; measuring spoons; large mixing bowl; tongs.
Clean and trim the beans. Blanch them in a pot of heavily salted water, then shock them in cold water and set aside.
In a large bowl, combine the olive oil, lemon juice, and thyme with a pinch of sea salt and freshly ground black pepper. Toss the beans in the dressing and sprinkle with the toasted walnuts and crumbled goat cheese. Toss again and serve immediately.
about this recipe
Texture is what this salad is all about. Crisp-tender beans are paired with crunchy walnuts and smooth, creamy goat cheese. Brightness is on the plate and the palate with two colors of beans and the hint of sharpness from the lemon and pepper.
Read more: http://www.kitchendaily.com/recipe/string-bean-salad-with-toasted-walnuts-and-goat-cheese-148659#ixzz0y4YwJWnZ
Cheesy Broccoli Potato Mash
Ingredients
Serves: Update
1 pound Yukon Gold potatoes, cut into wedges
3/4 pound broccoli crowns, chopped (4 cups)
3/4 cup shredded fontina cheese
1/2 cup nonfat milk, heated
1/2 teaspoon salt
Freshly ground pepper to taste
Directions
Bring 1 inch of water to a boil in a large pot. Place potatoes in a steamer basket and steam for 10 minutes. Place broccoli on top, cover and steam until the potatoes and broccoli are tender, 6 to 8 minutes more. Transfer the broccoli to a large bowl and coarsely mash with a potato masher. Add the potatoes, cheese, milk, salt and pepper and continue mashing to desired consistency. Serve immediately.
about this recipe
Mashing broccoli with cheese and potatoes might just be the ticket to getting your kids to eat their veggies.
Read more: http://www.kitchendaily.com/recipe/cheesy-broccoli-potato-mash-140955#ixzz0y4YFeMAv
Serves: Update
1 pound Yukon Gold potatoes, cut into wedges
3/4 pound broccoli crowns, chopped (4 cups)
3/4 cup shredded fontina cheese
1/2 cup nonfat milk, heated
1/2 teaspoon salt
Freshly ground pepper to taste
Directions
Bring 1 inch of water to a boil in a large pot. Place potatoes in a steamer basket and steam for 10 minutes. Place broccoli on top, cover and steam until the potatoes and broccoli are tender, 6 to 8 minutes more. Transfer the broccoli to a large bowl and coarsely mash with a potato masher. Add the potatoes, cheese, milk, salt and pepper and continue mashing to desired consistency. Serve immediately.
about this recipe
Mashing broccoli with cheese and potatoes might just be the ticket to getting your kids to eat their veggies.
Read more: http://www.kitchendaily.com/recipe/cheesy-broccoli-potato-mash-140955#ixzz0y4YFeMAv
Asparagus with Sesame Vinaigrette
Ingredients
Serves: Update
2 tablespoons sesame seeds
3 tablespoons olive oil
1 teaspoon Asian sesame oil
1 tablespoon white-wine vinegar
2 teaspoons Dijon mustard
2 bunches asparagus, preferably medium; about 1 3/4 pound, trimmed
Directions
Toast sesame seeds in a small heavy skillet over moderately low heat, stirring, until pale golden, 2 to 3 minutes, then transfer to a small bowl. Whisk together oils, vinegar, mustard, half of sesame seeds, and 1/4 teaspoon each salt and pepper in a large bowl until combined well.
Steam asparagus on a large steamer rack set over boiling water, covered, until just tender, 6 to 7 minutes. Gently toss asparagus with vinaigrette and serve sprinkled with remaining sesame seeds.
about this recipe
Asparagus spears are fun to eat and so visually beautiful on a plate. The flavor combination of sesame and mustard produces a tantalizing blend of East and West that will please everyone lucky enough to sit at your table
Read more: http://www.kitchendaily.com/recipe/asparagus-with-sesame-vinaigrette-142498#ixzz0y4XIREsw
Serves: Update
2 tablespoons sesame seeds
3 tablespoons olive oil
1 teaspoon Asian sesame oil
1 tablespoon white-wine vinegar
2 teaspoons Dijon mustard
2 bunches asparagus, preferably medium; about 1 3/4 pound, trimmed
Directions
Toast sesame seeds in a small heavy skillet over moderately low heat, stirring, until pale golden, 2 to 3 minutes, then transfer to a small bowl. Whisk together oils, vinegar, mustard, half of sesame seeds, and 1/4 teaspoon each salt and pepper in a large bowl until combined well.
Steam asparagus on a large steamer rack set over boiling water, covered, until just tender, 6 to 7 minutes. Gently toss asparagus with vinaigrette and serve sprinkled with remaining sesame seeds.
about this recipe
Asparagus spears are fun to eat and so visually beautiful on a plate. The flavor combination of sesame and mustard produces a tantalizing blend of East and West that will please everyone lucky enough to sit at your table
Read more: http://www.kitchendaily.com/recipe/asparagus-with-sesame-vinaigrette-142498#ixzz0y4XIREsw
Asian Cabbage and Mushroom Stir Fry
Ingredients
Serves: Update
1/4 cup water
1 1/2 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 1/2 teaspoon cornstarch
1 teaspoon sugar
2 tablespoons vegetable oil
1 large clove garlic, finely chopped
2 teaspoons finely chopped peeled ginger
3- to 4-ounce fresh shiitake mushrooms, stems discarded and caps cut into 1/4-inch wide strips
2 pounds Napa cabbage, quartered lengthwise and cored, then cut crosswise into 1-inch wide pieces, about 15 cups
4 scallions, thinly sliced
1/2 teaspoon Asian sesame oil, optional
Directions
Stir together water, soy, vinegar, cornstarch, and sugar in a small bowl and reserve.
Heat 1 tablespoon oil in a 12-inch deep heavy skillet over high heat until it shimmers, then stir-fry garlic and ginger until pale golden, about 15 seconds. Add mushrooms and stir-fry until they begin to soften, about 30 seconds. Add half of cabbage and 1/2 teaspoon each salt and pepper, then using 2 wooden spatulas (skillet will be very full) toss until cabbage is wilted, about 2 minutes. Add remaining cabbage and toss until cabbage stems are crisp-tender, 2 to 3 minutes. Stir soy mixture, then add to cabbage and simmer, stirring, until sauce is glossy, about 1 minute. Stir in scallions and salt and pepper to taste. Serve drizzled with sesame oil if using.
about this recipe
In this dish shiitakes give a meaty flavor, while Napa cabbage offers up tender leafy greens and crisp-tender stems for contrast. I use a large deep skillet here, but now’s the time to use your wok if you have one
Read more: http://www.kitchendaily.com/recipe/asian-cabbage-and-shiitake-stir-fry-142508#ixzz0y4WfTPmj
Serves: Update
1/4 cup water
1 1/2 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 1/2 teaspoon cornstarch
1 teaspoon sugar
2 tablespoons vegetable oil
1 large clove garlic, finely chopped
2 teaspoons finely chopped peeled ginger
3- to 4-ounce fresh shiitake mushrooms, stems discarded and caps cut into 1/4-inch wide strips
2 pounds Napa cabbage, quartered lengthwise and cored, then cut crosswise into 1-inch wide pieces, about 15 cups
4 scallions, thinly sliced
1/2 teaspoon Asian sesame oil, optional
Directions
Stir together water, soy, vinegar, cornstarch, and sugar in a small bowl and reserve.
Heat 1 tablespoon oil in a 12-inch deep heavy skillet over high heat until it shimmers, then stir-fry garlic and ginger until pale golden, about 15 seconds. Add mushrooms and stir-fry until they begin to soften, about 30 seconds. Add half of cabbage and 1/2 teaspoon each salt and pepper, then using 2 wooden spatulas (skillet will be very full) toss until cabbage is wilted, about 2 minutes. Add remaining cabbage and toss until cabbage stems are crisp-tender, 2 to 3 minutes. Stir soy mixture, then add to cabbage and simmer, stirring, until sauce is glossy, about 1 minute. Stir in scallions and salt and pepper to taste. Serve drizzled with sesame oil if using.
about this recipe
In this dish shiitakes give a meaty flavor, while Napa cabbage offers up tender leafy greens and crisp-tender stems for contrast. I use a large deep skillet here, but now’s the time to use your wok if you have one
Read more: http://www.kitchendaily.com/recipe/asian-cabbage-and-shiitake-stir-fry-142508#ixzz0y4WfTPmj
Honey Mustard Glazed Carrots
1 pound carrots
1 1/2 tablespoons Dijon mustard
2 teaspoons olive oil
1 teaspoon mild honey
1 pinch cinnamon
2 tablespoons chopped chives
Directions
Peel carrots, then cut into 1/4-inch thick rounds. Steam carrots on a steamer rack set over boiling water, covered, until tender, 8 to 10 minutes. Toss with mustard, oil, honey, cinnamon, chives, and salt and pepper to taste.
about this recipe
The sharp flavor of mustard plays nicely against the sweetness of the honey and carrots in this super-quick side dish recipe. This dish pairs well with a wide range of mains -- it would be particularly good with pork loin or baked chicken
Read more: http://www.kitchendaily.com/recipe/honey-mustard-glazed-carrot-coins-142509#ixzz0y4UFe6kX
1 1/2 tablespoons Dijon mustard
2 teaspoons olive oil
1 teaspoon mild honey
1 pinch cinnamon
2 tablespoons chopped chives
Directions
Peel carrots, then cut into 1/4-inch thick rounds. Steam carrots on a steamer rack set over boiling water, covered, until tender, 8 to 10 minutes. Toss with mustard, oil, honey, cinnamon, chives, and salt and pepper to taste.
about this recipe
The sharp flavor of mustard plays nicely against the sweetness of the honey and carrots in this super-quick side dish recipe. This dish pairs well with a wide range of mains -- it would be particularly good with pork loin or baked chicken
Read more: http://www.kitchendaily.com/recipe/honey-mustard-glazed-carrot-coins-142509#ixzz0y4UFe6kX
Monday, May 31, 2010
Banana Cinnamon Bread
CINNAMON SWIRL BANANA BREAD
For the bread:
4 over-ripe bananas, smooshed up
1/3 cup melted butter
1 cup sugar
1 egg
1 tsp vanilla
1 tbs cinnamon
1 tsp baking soda
dash of salt
1 1/2 cups flour
For the swirl:
2/3 cup sugar
3 Tbs cinnamon
Preheat oven to 350. Butter and four a loaf pan. Mix bananas, butter, sugar, egg, vanilla, and cinnamon together. Sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour. {be careful to not over-mix} In a small dish, mix together the 2/3 cup sugar and 3 Tbs cinnamon. Add 1/3 of the batter to the loaf pan and then sprinkle a little less than half of the cinnamon-sugar mixture all over the batter in the pan. Add another layer of batter and then sprinkle almost all the cinnamon-sugar on top. Add the rest of the batter and then sprinkle the rest of the cinnamon sugar on top! Bake for 50-60 minutes. {but keep a close eye on it depending on your size of loaf pan!}
For the bread:
4 over-ripe bananas, smooshed up
1/3 cup melted butter
1 cup sugar
1 egg
1 tsp vanilla
1 tbs cinnamon
1 tsp baking soda
dash of salt
1 1/2 cups flour
For the swirl:
2/3 cup sugar
3 Tbs cinnamon
Preheat oven to 350. Butter and four a loaf pan. Mix bananas, butter, sugar, egg, vanilla, and cinnamon together. Sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour. {be careful to not over-mix} In a small dish, mix together the 2/3 cup sugar and 3 Tbs cinnamon. Add 1/3 of the batter to the loaf pan and then sprinkle a little less than half of the cinnamon-sugar mixture all over the batter in the pan. Add another layer of batter and then sprinkle almost all the cinnamon-sugar on top. Add the rest of the batter and then sprinkle the rest of the cinnamon sugar on top! Bake for 50-60 minutes. {but keep a close eye on it depending on your size of loaf pan!}
Tuesday, April 13, 2010
Southwest Chicken White Bean Soup
1 tbsp. Vegetable Oil
1 pd. boneless, skinless chicken breast
1 can chicken broth
1 cup chunky salsa
3 gloves garlic, minced
2 tsp. ground cumin
1 can. Small White beans, rinsed and drained
1 cup frozen whole kernel corn
1 lg. onion, chopped
Directions:
Cut chicken in 1 inch pieces. Heat oil in skillet and cook over med-high heat until browned. Add chicken and remaining ingredients in to a crock pot. Cover and cook on low for 8-9 hrs. or on High for 4-5 hours.
1 pd. boneless, skinless chicken breast
1 can chicken broth
1 cup chunky salsa
3 gloves garlic, minced
2 tsp. ground cumin
1 can. Small White beans, rinsed and drained
1 cup frozen whole kernel corn
1 lg. onion, chopped
Directions:
Cut chicken in 1 inch pieces. Heat oil in skillet and cook over med-high heat until browned. Add chicken and remaining ingredients in to a crock pot. Cover and cook on low for 8-9 hrs. or on High for 4-5 hours.
Layered Salad
Ingredients:
1-2 cups Frozen Peas rinsed in warm water
1 pkg. Bacon cooked and diced (can use Turkey Bacon)
2 cups fresh Spinach
2 green onion, diced
1 head of Romaine Lettuce
2 cups shredded swiss cheese
Dressing:
1 1/2 cups mayonnaise
1 tsp. salt
1 tsp. pepper
1 tsp. sugar
1/2 tsp. garlic powder
1 tbsp. Salad Supreme
Directions:
In a large bowl mix the dressing into the lettuce then layer all other ingredients on top. Toss together right before serving.
1-2 cups Frozen Peas rinsed in warm water
1 pkg. Bacon cooked and diced (can use Turkey Bacon)
2 cups fresh Spinach
2 green onion, diced
1 head of Romaine Lettuce
2 cups shredded swiss cheese
Dressing:
1 1/2 cups mayonnaise
1 tsp. salt
1 tsp. pepper
1 tsp. sugar
1/2 tsp. garlic powder
1 tbsp. Salad Supreme
Directions:
In a large bowl mix the dressing into the lettuce then layer all other ingredients on top. Toss together right before serving.
Mediterranean Pasta Salad
Ingredients:
1 bag or box cooked farfelle/bowtie pasta (or whatever you have)
1 pkg cherry tomatoes
1 cup sliced roasted red bell peppers
2 cans marinated artichoke hearts
3/4 cup crumbled feta cheese
1/4 cup chopped green onions
1 4oz. can whole black olives
1/2 cup fresh Basil, chopped
2 cups shredded chicken (opt)
Dressing:
1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
3/4 teaspoon ground black pepper
3/4 teaspoon white sugar
1 tsp. salt
1 bag or box cooked farfelle/bowtie pasta (or whatever you have)
1 pkg cherry tomatoes
1 cup sliced roasted red bell peppers
2 cans marinated artichoke hearts
3/4 cup crumbled feta cheese
1/4 cup chopped green onions
1 4oz. can whole black olives
1/2 cup fresh Basil, chopped
2 cups shredded chicken (opt)
Dressing:
1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
3/4 teaspoon ground black pepper
3/4 teaspoon white sugar
1 tsp. salt
Enchilada Casserole
Ingredients:
1 dozen burrito size tortillas
3 lbs. cooked ground beef
2 bags shredded Colby jack & cheddar cheese
1 can black olives, diced
1 can corn
1 can enchilada sauce
3 green onion, diced
3 tomatoes, diced
1 bag shredded lettuce
1 packet taco seasoning
1 can mild salsa
1 container sour cream
Directions:
Brown meat and then add taco seasoning. Add olives and corn. Heat up enchilada sauce in a separate pan. Dip each tortilla in the sauce and cover the bottom of pan. Then add meat mixture, cheese, and green onions. And repeat steps to build the layers. Sprinkle cheese on top and bake at 400 degrees for 30-40 minutes. Cut into squares and top with lettuce, tomatoes, sour cream, and salsa.
Recipe is for a large 16x11 Aluminum baking pan. Serves 25 people
1 dozen burrito size tortillas
3 lbs. cooked ground beef
2 bags shredded Colby jack & cheddar cheese
1 can black olives, diced
1 can corn
1 can enchilada sauce
3 green onion, diced
3 tomatoes, diced
1 bag shredded lettuce
1 packet taco seasoning
1 can mild salsa
1 container sour cream
Directions:
Brown meat and then add taco seasoning. Add olives and corn. Heat up enchilada sauce in a separate pan. Dip each tortilla in the sauce and cover the bottom of pan. Then add meat mixture, cheese, and green onions. And repeat steps to build the layers. Sprinkle cheese on top and bake at 400 degrees for 30-40 minutes. Cut into squares and top with lettuce, tomatoes, sour cream, and salsa.
Recipe is for a large 16x11 Aluminum baking pan. Serves 25 people
Mexican Chicken Roll Up
Ingredients:
3 chicken breasts, cooked and shredded
1/2 tsp. chili powder
1/4 tsp. garlic powder
1 small red pepper, diced
2 tbsp. ranch dressing
1/3 cup shredded cheddar cheese
1/2 cup homemade salsa
1 pkg. Jalapeno tortillas
Salsa:
2 tomatoes, seeded and chopped
1/4 cup red onion, chopped
1/4 cup green pepper, chopped
3 tsp. cilantro chopped
1/2 tsp. minced garlic,
1/8 tsp. salt
1/8 tsp. pepper
Serve immediately or cover and chill for up to 3 days.
Directions:
After the chicken is diced and cooked, warm up chicken in skillet and season with chili powder and garlic powder. Add peppers and cook for 3 minutes. Turn off heat and toss ranch dressing in the chicken mixture. Fill tortillas with chicken, homemade salsa, and cheese. Roll up and cut in half.
3 chicken breasts, cooked and shredded
1/2 tsp. chili powder
1/4 tsp. garlic powder
1 small red pepper, diced
2 tbsp. ranch dressing
1/3 cup shredded cheddar cheese
1/2 cup homemade salsa
1 pkg. Jalapeno tortillas
Salsa:
2 tomatoes, seeded and chopped
1/4 cup red onion, chopped
1/4 cup green pepper, chopped
3 tsp. cilantro chopped
1/2 tsp. minced garlic,
1/8 tsp. salt
1/8 tsp. pepper
Serve immediately or cover and chill for up to 3 days.
Directions:
After the chicken is diced and cooked, warm up chicken in skillet and season with chili powder and garlic powder. Add peppers and cook for 3 minutes. Turn off heat and toss ranch dressing in the chicken mixture. Fill tortillas with chicken, homemade salsa, and cheese. Roll up and cut in half.
Cheesy Tomato Penne Pasta
Ingredients:
1 15oz. Alredo sauce
1 lb. bag penne pasta
3/4 cup Parmesan cheese
14 oz. can diced, peeled tomatoes undrained
1 cup mozzarella
1 cup Mexican
1 tsp. Basil
3 tbsp. butter
Directions:
Cook pasta. In separate bowl mix alfredo sauce, cheese, tomatoes, and basil. Add pasta to sauce mix so that the cheese starts to melt. Pour into 9x13 baking dish and drop little pieces of butter over it. Broil for 5 minutes in oven so it gets melted and crusted on top.
You can also add chicken if you want some protein.
1 15oz. Alredo sauce
1 lb. bag penne pasta
3/4 cup Parmesan cheese
14 oz. can diced, peeled tomatoes undrained
1 cup mozzarella
1 cup Mexican
1 tsp. Basil
3 tbsp. butter
Directions:
Cook pasta. In separate bowl mix alfredo sauce, cheese, tomatoes, and basil. Add pasta to sauce mix so that the cheese starts to melt. Pour into 9x13 baking dish and drop little pieces of butter over it. Broil for 5 minutes in oven so it gets melted and crusted on top.
You can also add chicken if you want some protein.
Peanut butter Brownies
Ingredients:
1 box brownie mix
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
1/2 cup creamy peanut butter
Directions:
Preheat oven to 350 degrees. Spray mini-muffin pan. Prepare brownie mix as directed. Spoon batter evenly into muffin pan (no cups necessary) bake for 13-15 minutes or until top is set up. After brownies are out of oven wait for the middle to sink in a little bit or push in with a spoon for the peanut butter. Place peanut butter in a bowl and microwave for 30 sec. Spoon 1/2 tsp into the center of each brownie. Top with chocolate chips, and peanut butter chips. Cool in pan.
Makes 36 brownies. Enjoy!
1 box brownie mix
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
1/2 cup creamy peanut butter
Directions:
Preheat oven to 350 degrees. Spray mini-muffin pan. Prepare brownie mix as directed. Spoon batter evenly into muffin pan (no cups necessary) bake for 13-15 minutes or until top is set up. After brownies are out of oven wait for the middle to sink in a little bit or push in with a spoon for the peanut butter. Place peanut butter in a bowl and microwave for 30 sec. Spoon 1/2 tsp into the center of each brownie. Top with chocolate chips, and peanut butter chips. Cool in pan.
Makes 36 brownies. Enjoy!
Chipotle Chicken Pasta Salad
Chipotle Ranch Dressing:
4 cloves garlic
1/2 teaspoon salt
2 cup mayonnaise
2/3 cup milk
4 tbsp. parsley minced
4 tbsp. chives, minced
1 green onion, chopped
2 tsp. white vinegar
1/2 tsp. ground black pepper
About 15 shakes of Chipotle Tabasco sauce (use more or less to taste)
Mash the garlic and salt to a paste, using the side of your knife. In a medium plastic container, whisk together the garlic, mayonnaise, milk, parsley, chives, green onion, vinegar, and pepper to taste. If the dressing is too thick, add a little more of the milk. Add the tabasco to taste. Hint: If you make sure that all of the ingredients are really cold, then tasting it will yield a better idea of adjustments. Tasting it a little bit warm, it’s not as good. Close the container and put in the refrigerator to combine the flavors for at least an hour.
Pasta Salad:
3 lbs. Gemelli pasta (or whatever you like)
2 cucumbers, peeled, seeded and diced
4 plum tomatoes, seeded and diced
1 can garbanzo beans drained and rinsed
1 can black beans drained and rinsed
1 bunch parsley, chopped
1 bunch green onion, chopped.
2 avoacados peeled, pitted, and diced
2 cups shredded chicken
Cook the pasta according to directions, then rinse and cool (I just run cold water over it) and drain thoroughly. Add all the ingredients to a very large plastic container. Add the dressing and toss thoroughly to combine. Refrigerate for 1 hour before serving.
4 cloves garlic
1/2 teaspoon salt
2 cup mayonnaise
2/3 cup milk
4 tbsp. parsley minced
4 tbsp. chives, minced
1 green onion, chopped
2 tsp. white vinegar
1/2 tsp. ground black pepper
About 15 shakes of Chipotle Tabasco sauce (use more or less to taste)
Mash the garlic and salt to a paste, using the side of your knife. In a medium plastic container, whisk together the garlic, mayonnaise, milk, parsley, chives, green onion, vinegar, and pepper to taste. If the dressing is too thick, add a little more of the milk. Add the tabasco to taste. Hint: If you make sure that all of the ingredients are really cold, then tasting it will yield a better idea of adjustments. Tasting it a little bit warm, it’s not as good. Close the container and put in the refrigerator to combine the flavors for at least an hour.
Pasta Salad:
3 lbs. Gemelli pasta (or whatever you like)
2 cucumbers, peeled, seeded and diced
4 plum tomatoes, seeded and diced
1 can garbanzo beans drained and rinsed
1 can black beans drained and rinsed
1 bunch parsley, chopped
1 bunch green onion, chopped.
2 avoacados peeled, pitted, and diced
2 cups shredded chicken
Cook the pasta according to directions, then rinse and cool (I just run cold water over it) and drain thoroughly. Add all the ingredients to a very large plastic container. Add the dressing and toss thoroughly to combine. Refrigerate for 1 hour before serving.
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