A Girl's Gotta Eat

Dinner Plan

2011-11-03T06:48:00.000-07:00

Haven't done one of these in a while...
A Girl's Gotta Eat: Mushroom Meatloaf
A Girl's Gotta Eat: Spinach Artichoke Pasta
A Girl's Gotta Eat: Tortellini Stew w/Spinach and Zucchini
A Girl's Gotta Eat: Cheesy Fish Fillets with Spinach
A Girl's Gotta Eat: Zucchini Grinders (serves 2)

Lots of spinach this week. Oh well, its good for us!

Spinach Artichoke Pasta

2011-11-03T06:26:00.000-07:00

Ingredients:

1 (13 oz) box shell pasta
1 tsp butter
2 tsp minced fresh garlic
1 8 oz package reduced fat (not fat free) cream cheese
1/2 cup milk
1/2 cup reduced fat sour cream
1T lemon juice
1/2 tsp salt
1/4 tsp red pepper flakes
1 14 oz can artichoke hearts (packed in water), drained and chopped
10 oz chopped, frozen spinach, thawed, with as much excess water squeezed out as possible
1/2 cup parmesan cheese
1 cup chopped cooked chicken (optional)
Additional Parmesan for serving

Directions:

1. Cook pasta according to package directions

2. In a medium saucepan over medium heat, melt butter and add garlic. Cook until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Slowly stir in milk, then add lemon juice, salt and red pepper flakes. Stir in artichoke hearts, spinach, Parmesan cheese and chicken (if using).

3. Drain pasta and add to artichoke mix. Toss and season to taste with salt and additional lemon juice as needed. Serve with additional shredded Parmesan.

Recipe Source: adapted from allrecipes.com

Sausage, Mushroom and Pea Risotto

2010-12-16T05:36:00.000-08:00

INGREDIENTS

1/2 – 1 lb sausages

3/4 c arborio rice

1 1/2 tbsp olive oil

1/2 c white wine

4 c chicken broth, warmed

1 c Button or Cremini mushrooms, sliced

1/2 c peas, thawed

Grated parmesan

Salt + pepper to taste

Directions:

* Heat 1/2 tbsp olive oil in skillet. Remove casings from sausages and saute, breaking the meat up with a spoon until the crumbles are brown.
* In a saucepan, add rice to the remaining oil over medium-low heat. Stir to coat. Add white wine and stir until absorbed.
* Warm chicken broth in a separate saucepan and saute slice mushrooms in another pan.
* Add broth to the rice a ladleful at a time (stirring after each addition) until absorbed and cook until the risotto tastes creamy but still firm, about 20 minutes. Add sauteed sliced mushrooms.
* Add sausage, peas, grated Parmesan, salt and pepper. Cook until heated through.
* Serve warm!

Belgian Waffles

2010-08-15T09:01:00.000-07:00

Emeril's recipe, apparently. Really good. Although, I couldn't get mine crisp enough...

Ingredients

* 2 cups cake flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 4 large eggs, separated
* 2 tablespoons sugar
* 1/2 teaspoon vanilla extract
* 4 tablespoons unsalted butter, melted
* 2 cups milk
* non-stick cooking spray

Directions

Preheat the waffle iron according to the manufacturer's instructions. In 1 medium bowl sift together flour, baking powder, and salt. Set aside. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix! Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately.

Inside-Out Sandwich Wands

2010-08-12T12:49:00.000-07:00

serves:4
ingredients

* 4 slices roast turkey
* 1/4 cup cream cheese, softened
* 1/4 cup dried cranberries
* 4 thick grissini bread sticks, about 6 inches long
* 1 piece fruit leather, cut into 4 strips

directions

1. Lay a turkey slice on a clean, dry surface. Spread 1 tablespoon cream cheese on it. Sprinkle with 1 tablespoon cranberries.
2. Lay breadstick across short side of turkey. Roll turkey around breadstick and secure with fruit leather tied in a knot. Repeat.

Chef's Tip: If you can’t find thick grissini bread sticks, try using two thinner ones. Pretzel rods and twisted cheese sticks are other great picks. Or try using sliced ham, cream cheese and pineapple pieces (or any of your favourite ingredients)

Wicked-Good Pizza Muffins

2010-08-12T12:47:00.001-07:00

serves:Makes 12 muffins

time:about 25 minutes
ingredients

* 2 cups (500 mL) all-purpose flour
* 1/4 cup (50 mL) granulated sugar
* 1 tbsp (15 mL) baking powder
* 1 tsp (5 mL) each salt and dried basil
* 1/2 tsp (2 mL) baking soda
* 1 cup (250 mL) tiny cubes old orange cheddar
* 1 cup (250 mL) plain yogurt
* 2 eggs
* 1/4 cup (50 mL) butter, melted
* 1/2 cup (125 mL) finely chopped red or green sweet pepper (optional)
* 1/4 cup (50 mL) pizza sauce
* 1/2 cup (125 mL) shredded mozzarella

directions

1. Preheat oven to 400ºF (200ºC). Line 12 muffin cups with paper liners. In a large bowl, whisk together flour, sugar, baking powder, salt, basil and baking soda until combined. Stir in cheddar cubes.
2. In a medium bowl, whisk together yogurt, eggs and butter until smooth. Stir into flour mixture just until well combined and no dry spots remain; stir in sweet pepper (batter will be very thick). Spoon batter into muffin cups, dividing evenly. Spoon 1 tsp (5 mL) pizza sauce on top of each muffin; sprinkle each with shredded mozzarella.
3. Bake about 20 minutes, until golden and a toothpick inserted in centre of one of middle muffins comes out clean. Let muffins cool in pan at least 5 minutes before removing, then let cool completely on a wire rack. (Freeze muffins in an airtight container for up to 1 month; defrost at room temperature.)

Grab-and-Go Mixed Fruit Burrito

2010-08-12T12:46:00.001-07:00

serves:4

time:15 minutes
ingredients

* 1 tbsp granulated sugar
* 1/2 tsp ground cinnamon
* 4 store-bought 9-inch crêpes (10 to a package)
* 4 tsp smooth peanut butter or cream cheese
* 2 bananas diced
* 1 pear halved, cored and cut lengthwise into 12 pieces
* 1/4 cup fresh blueberries
* 1/4 cup raisins
* 1/2 cup vanilla yogurt

directions

1. Mix sugar and cinnamon together in a small bowl; set aside.
2. Lay crêpes out on a flat, dry surface. Spread 1 teaspoon peanut butter on one side of each crêpe. In centre of each crêpe, mound equal portions of banana, pear, blueberries and raisins. Place 2 tablespoons yogurt on top. Dust with a pinch of reserved cinnamon sugar.
3. Wrap crêpes one at a time: Fold each side in towards middle. Fold bottom of crêpe over filling and roll it up tightly; repeat with remaining crêpes.

Cheesy Ham and Spinach Muffins

2010-08-12T12:40:00.001-07:00

serves:12 servings
time:40 minutes, plus the bread needs to soak up the egg mixture for at least 2 hours or overnight.

4 cups cubed whole wheat bread (for extra flavour, bread cubes may be toasted)
1 cup grated Gruyère cheese
1/2 cup roughly chopped baby spinach
4 oz cooked ham, divided into ¼-inch cubes
5 eggs
1 3/4 cups milk
1 tsp kosher salt
1 tsp Dijon mustard
1/4 tsp freshly ground black pepper

Toss bread, cheese, spinach and ham together in a bowl. Divide evenly between 12 greased muffin cups.
In a bowl, whisk remaining ingredients together. Pour egg mixture evenly over bread. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Bake in a 350°F oven for 20-25 minutes or until set. Let cool 5 minutes before removing muffins.

Granola

2010-07-27T11:43:00.000-07:00

There is nothing better than a handful of granola. You can eat it by itself, as a cereal, or top it on your favourite dessert. Here's a simple recipe that I like to make with my kids. There are tons of options, so if you don't hae allergies in your family, throw in some nuts, too!

Dry Ingredients:
1 1/2 cups rolled oats
1 1/2 cups gluten free granola (no sugar added)
1/2 cup of sunflower seeds
1/4 cup of sesame seeds (optional)
1/2 cup slivered almonds (optional)
1/2 cup chopped pecans (optional)

Coating Mixture Ingredients:
1/2 cup sucanat
Pinch of se salt
1/2 tsp. cinnamon
1/4 cup of canola oil
1 tsp. vanilla
1/4 cup honey

At the End:
Mix in dried fruits, such as raisins, cranberries, cherries, etc....

Preheat the over to 275 degrees.
Mix the dry ingredients together and set to the side.
In a small saucepan, mix all coating ingredients and warm on low until well blended.
Pour coating mixture over the dry ingredients.
Spread granola over a large baking sheet lined in parchment paper.
Bake for about 40 minutes stirring every 10 minutes with a wooden spoon.
Transfer this onto a cooling rack and allow to cool. Sprinkle with dried fruits of your choice.

Keep in an airtight container for about a week or freeze it!

Adapted from The Clean Eating Cookbook by Tosca Reno.

Savoury Veggie Pancakes

2010-07-27T11:33:00.000-07:00

INGREDIENTS

3 tbs of canola oil

2 c of shredded vegetables (carrots, zucchini, yellow squash, brown cremini mushrooms, or white mushrooms)

2 large egg yolks, 1 egg or egg substitution equivalent

1/2 c sour cream

3 tbs cornstarch

1 tbs minced, fresh chives

1/4 tsp salt

Ground pepper (for taste)

...

DIRECTIONS

In a large skillet, heat the oil over medium heat. Add desired veggies. Saute 1 to 2 minutes or until crisp but tender, stirring constantly. Remove from heat. Cool slightly.
In a bowl, beat egg yolks or egg and mix in the sour cream, cornstarch, chives, salt and pepper to taste. Stir in the sauteed vegetables.
In a large skillet, heat the remaining oil over medium-high heat. Spoon 3 tbs batter into skillet to form 3-inch patties. Cook until lightly browned underneath, about 2 minutes. Turn and brown the other side, about 1 minute.
Transfer to a baking sheet and keep warm in a 200 degree oven while making the rest of the batter.
Serve hot. NOTE: These can be made in advance- just reheat at 325 degrees for 10 to 15 minutes.

Mushroom Meatloaf

2010-07-18T08:25:00.001-07:00

Ingredients

* 2 pounds lean ground beef
* 1/2 pound fresh mushrooms, all minced except for 6
* 3/4 cup fresh bread crumbs
* 1/2 cup minced onion
* 1/2 cup ketchup
* 2 eggs, beaten
* 1 1/2 teaspoons salt
* 1/2 teaspoon ground black pepper

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large mixing bowl, combine ground meat, minced mushrooms, bread crumbs, onion, ketchup, eggs, and salt and pepper. Mix well. Spread 1/2 of the mixture into the bottom of a loaf pan. Arrange 6 whole mushrooms stem down into meat. Top with rest of meat, patting to combine both halves.
3. Bake for 1 hour and 45 minutes, or until done. Internal temperature should measure 160 degrees F (70 degrees C) when done.

Pina Colada Upside-Down Cake

2010-07-09T08:10:00.000-07:00

Ingredients

1/4 cup (50 mL) butter (1/2 stick)
1 cup (250 mL) packed dark brown sugar
1 medium pineapple
1/2 cup (125 mL) maraschino cherries (15-20 cherries)
1 pkg (18.25 oz/510 g) yellow cake mix
3 eggs
1 can (13.25 oz/398 mL) unsweetened coconut milk
1 tsp (5 mL) rum extract
1/2 cup (125 mL) sweetened flaked coconut

Directions:

1. Preheat oven to 350°F (180°C). Melt butter in a 12-in Skillet over low heat (do not use stainless cookware). Brush sides of skillet with butter using a basting brush. Remove from heat; sprinkle brown sugar over butter and set aside.

2. Slice top and bottom off of pineapple, creating a flat base. Stand pineapple upright; core and peel. Cut each pineapple half crosswise into 12 slices (24 slices total). Arrange 22 of the pineapple slices around outer edge of Skillet; place two pineapple slices in center, forming a ring. Place one cherry in center of pineapple ring and additional cherries around outside of ring.

3. Combine cake mix, eggs, coconut milk and rum extract in a 4-qt. mixing bowl; whisk until well blended. Carefully pour batter over pineapple in Skillet.

4. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Toast coconut on a cookie sheet in oven. Remove cake from oven to cooling rack; cool 5 minutes. Invert cake onto a platter; gently press coconut around top edge and sides of cake.

Yield: 16 servings

Nutrients per serving: Calories 330, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 45 mg, Carbohydrate 53 g, Protein 4 g, Sodium 250 mg, Fiber 1 g

Crunchy Tuna Bites

2010-05-27T08:14:00.000-07:00

Now that Trent is off formula and eating more real food, I need to think of things to feed him at lunch. I've been a bit stumped. But I found this recipe from another mommy blogger, and I think I will try this next week.

7-10 oz tuna-drained,
1 egg,
1 tsp fresh parsley
1 cup bread crumbs
1 TB whole wheat flour, olive oil, salt and pepper

Mash the tuna a/ the egg, parsley and a pinch of salt and pepper

Add bread crumbs, mix well. Then add enough flour to bind mixture together.
Shape into 15-20 balls

Refrigerate for 15 min. & preheat your oven to 375

Drizzle olive oil on baking sheet, place tuna bites on top, drizzle more olive oil on top of tuna bites

Bake at 375 for 15-20 minutes. Add some veggies and enjoy!

Strawberry Bread

2010-05-27T08:07:00.000-07:00

1/2 cup unsalted butter
3/4 cup granulated white sugar
3 large eggs
1 tsp pure vanilla extract
2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup sour cream or plain yogurt
1/2 cup toasted walnuts or pecans, coarsely chopped* (optional)
1 1/2 cups chopped fresh strawberries

Directions:
Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of an 8-cup loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). Set aside.

*(Place the walnuts (or pecans) on a baking sheet and bake for about 8 minutes or until brown and fragrant. Remove from oven and let cool completely before chopping coarsely. Set aside.)

In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined.

Gently fold in the chopped strawberries and walnuts

Scrape the batter into the prepared pan and bake an hour to an hour & 20 min, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.

Makes 1 loaf.

Fresh Mozzarella, Tomato & Bacon Sandwiches

2010-05-27T08:01:00.000-07:00

* For the Aioli:
* ¼ cup mayonnaise
* 1 clove garlic, minced
* 2 tsp lemon juice
* 1 tsp dijon mustard
* Salt & pepper, to taste
* For the Sandwiches:
* 8 slices bacon or turkey bacon
* 8 slices French bread
* Aioli
* 1 tomato, sliced
* 12-16 fresh basil leaves
* 1 large ball fresh mozzarella, sliced
* Salt & pepper, to taste

Make aioli by whisking together all of the aioli ingredients. Set aside in refrigerator.

Fry bacon in a large skillet. Once cooked through, place on paper towels to drain excess grease.

Toast bread and lay out 4 slices.

Spread aioli on each of the 4 slices. Top the aioli with 2 tomato slices, 2 slices of bacon, 3-4 basil leaves and then about 2 mozzarella slices.

Season the mozzarella with salt and pepper and then top with the remaining bread slices to form sandwiches.

You can also grill this sandwich. Simply assemble the sandwiches without toasting the bread, brush the outsides with olive oil and grill in a skillet until golden brown.

Fish Tacos with Guacamole

2010-01-12T17:39:00.000-08:00

Prep & cook time: 35 minutes

per serving: 547 calories; 35 grams protein; 32 grams total fat; 14 grams fiber; 7 grams saturated fat; 35 grams carbohydrates; 55 mgs cholesterol; 340 mgs sodium

2 halibut fillets (6 ounces each, can sub tilapia)
1/2 teaspoon olive oil
coarse salt and freshly ground pepper, to taste
2 tablespoons lime juice
1 avocado , pitted and flseh removed
1/4 jalapeño pepper , seeded and minced
1 tablespoon lemon juice
1/2 cup plain yogurt
1/2 teaspoon coarse salt
1 plum tomato , seeded and chopped
1 green onion , thinly sliced on an angle
1/4 head Romaine lettuce, shredded
1/4 cup pepper jack cheese, shredded
2 8-inch flour tortillas
Preheat oven to 300 degrees. Preheat a grill pan or large skillet
over medium-high heat.
[1] Drizzle fish with olive oil and season with salt and pepper. Wrap tortillas in foil and warm in oven.
[2] Grill fish until opaque, 4-5 minutes per side. Squeeze lime juice over fish and remove from grill pan. Flake with fork into large chunks.
[3] While fish is cooking, in a blender or food processor combine avocado, jalapeno, lemon juice, yogurt and salt and process until smooth. Transfer to a bowl and stir in chopped tomatoes and green onions.
[4] Fill tortillas with flaked fish and top with guacamole, shredded lettuce and cheese.

Salmon With Balsamic Strawberries w/ asparagus and parmesan

2010-01-11T08:53:00.000-08:00

Dinner for Two

Prep time: 10 minutes Cook time: 10 minutes

per serving: 267 calories; 34 grams protein; 11 grams total fat; 1 gram fiber; 2
gram saturated fat; 4 grams carbohydrates; 92 mgs cholesterol; 76 mgs
sodium

2 salmon fillet(s) (6 ounces each)
3/4 cup strawberries
1/4 cup balsamic vinegar
2 tablespoons fresh orange juice
1/2 tablespoon olive oil
coarse salt and freshly ground pepper, to taste

[1] Clean, hull and slice the strawberries in half. In a small bowl, combine the strawberries, vinegar, and zest and juice from the orange. Let stand for 15 minutes.
[2] Brush a grill pan with olive oil and heat pan (or skillet if you don’t have one) over medium-high heat until very hot. Season both sides of the salmon with salt and pepper. Add the fish to the pan and cook for 4 minutes on one side. Turn and cook for 4 minutes
more or until salmon flakes easily.
[3] Transfer the salmon to plates.
[4] Using a slotted spoon, remove the strawberries from the vinegar and spoon over the salmon. Discard the remaining vinegar and serve immediately.

Asparagus with Parmesan

Prep time: 5 minutes Cook time: 15 minutes

per serving: 79 calories; 5 grams protein; 5 grams total fat; 2 grams fiber; 2
grams saturated fat; 5 grams carbohydrates; 6 mgs cholesterol; 98 mgs
sodium

1/2 pound asparagus
1/2 tablespoon olive oil
coarse salt and freshly ground pepper, to taste
1/8 cup Parmesan cheese, freshly grated
Preheat oven to 450 degrees.

[1] Snap the tough ends from the asparagus.
[2] On a rimmed baking sheet, toss the asparagus with olive oil and season with salt and pepper. Spread in an even layer and sprinkle with the cheese.
[3] Roast until the they are tender and the cheese is melted, 10-15 minutes.

I thought that the strawberries were nice with the salmon, but the husband didn't like it. He doesn't have a very adventurous palate though. Here's what I did different:

quartered the strawberries, instead of just halving them. This lets them pick up more of the balsamic/orange dressing
lightly saute the strawberries in the pan after the salmon. This sweetens and warms them up just a smidge

All in all, a very satisfying meal, would make it again. Even if my ungrateful husband ;) doesn't go for the strawberries. More for me.

Monkey Bread

2009-12-26T10:40:00.001-08:00

PULL-APART (MONKEY) BREAD

2 cups milk
1/3 cup sugar
1/2 cup shortening
1/4 cup warm water
1 pkg active dry yeast
5 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
2 tsp. salt
1/2 cup butter, melted

Dissolve yeast in warm (not hot) water with a pinch of sugar and allow to sit for 5 minutes.Scald milk: Bring nearly to a boil, heating only until tiny bubbles begin to form around the edges of pan, around 190°F. Remove from heat. Stir in shortening and sugar until dissolved. Allow to cool to lukewarm (85°F).
Stir in yeast mixture and 3 cups flour. Beat until smooth.
Transfer dough to a bowl brushed with oil, turning once to coat dough with oil. Cover and let rise in a warm place for 2 or 3 hours.
Add remaining ingredients except for the butter. Knead 4-5 minutes. Allow the dough to rise for another hour.
Preheat oven to 350°F.
Melt 1/2 cup butter and allow to cool slightly. 1 tablespoon sugar may optionally be added to the butter for a little extra sweetness, if desired.
Dust a work surface well with flour. Turn dough out and roll into 1 1/2" to 2" diameter balls. Dip the dough balls into the slightly cooled, melted butter.
Arrange in layers in a Bundt pan, tube, or monkey bread pan.
Bake in preheated oven for 45-55 minutes. Cool 5 minutes, Run a blunt knife along edges of bread to free it from the pan. Remove, upside-down, from pan onto serving dish.
The bread may be served either sliced or pulled apart. Best served while still warm from oven.

Best Chocolate Chip Cookies

2009-12-20T21:01:00.001-08:00

Ingredients

* 1 cup butter, softened
* 1 cup white sugar
* 1 cup packed brown sugar
* 2 eggs
* 2 teaspoons vanilla extract
* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 2 teaspoons hot water
* 1/2 teaspoon salt
* 2 cups semisweet chocolate chips
* 1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Cream Cheese Cranberry Cake

2009-11-16T17:02:00.001-08:00

2 sticks unsalted butter, softened
8 oz cream cheese, room temp
2 1/2 cups sugar
3 eggs
1 lemon, juiced and zested
1/4 tsp almond extract
1 tsp vanilla
2 1/2 cups cake flour
1 tsp salt
2 cups fresh or frozen cranberries, tossed with 1 Tbsp flour
Whipped cream, optional

Preheat oven to 350. Spray a bundt pan with baking spray, coating well.

Beat butter and cream cheese until combined. Add sugar and turn mixer to med-high and cream for 3 minutes. Add the eggs, one at a time until combined. Add lemon juice and zest, almond extract, and vanilla and mix thoroughly. Turn mixer to low and add salt. Add the cake flour in two batches. Fold in the cranberries.

Spread batter evenly in the prepared pan. Bake 60-70 minutes, until the cake has browned and a skewer inserted in the center comes out with only moist crumbs attached. Let cool in pan for 10 minutes and then turn out onto a rack and cool completely. Cover tightly overnight (I put it in on a cake plate and cover with a glass dome) and enjoy the next day. (You can certainly eat it the same day but it gets better with an overnight resting period.)

Yields: 1 bundt cake, 8-12 servings depending on slice size

Recipe borrowed from Confections of a Foodie Bride.

Marina’s Ricotta Cookies

2009-11-11T12:13:00.000-08:00

½ lb margarine (250g)

2 cups sugar

2 tsp vanilla

3 eggs

4 cups flour

1tsp baking powder

1 tsp salt

1 tsp baking soda

1 container (450g) ricotta

Chocolate chips optional

If you want a sweeter version put an extra tsp or 1 of vanilla

Mix eggs, margarine & sugar add vanilla & ricotta.

In another bowl, mix flour, b.soda, b.powder & salt.

With a wooden spoon mix flour a little at a time in the batter.

Prepare icing sugar in a dish & scoop on bater with a spoon to place in sugar then role them into a ball.

Place them on a baking sheet 1 ½ “ apart

Bake at 350F for 10 to 15 min. (check colour)

Use tsp for smaller cookies and tbsp for larger cookies.

Spinach Alfredo Pizza

2009-09-04T09:07:00.000-07:00

INGREDIENTS (Nutrition)

* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 1 (10 ounce) container Alfredo Sauce
* 1 (6 ounce) can sliced mushrooms, drained
* 1 (10 ounce) can artichoke hearts, drained and quartered
* 1/2 cup grated Parmesan cheese
* 4 cups shredded mozzarella cheese
* 2 unbaked pizza crusts
* 2 tablespoons olive oil
* 1 (2.25 ounce) can sliced black olives (optional)

1. Preheat the oven to 350 degrees F (175 degrees C). Spread pizza crusts out onto baking sheets or pizza pans.
2. Place the spinach and Alfredo sauce in a saucepan, and warm over medium heat. Stir occasionally. Spread 1tablespoon of olive oil onto each pizza crust. Spoon half of the Alfredo and spinach onto each crust, then arrange artichoke hearts over the sauce layer. Top each pizza with half of the mozzarella cheese and Parmesan cheese. Sprinkle mushrooms and black olives on top.
3. Bake pizzas one at a time for 20 minutes in the preheated oven, or until the bottom is nicely browned.

NEIMAN -MARCUS COOKIES

2009-08-04T16:46:00.000-07:00

Got this recipe from some e-mail forward. Wonder if its any good? Doubt the e-mail story is true. Check Snopes...

(Recipe may be halved)

2 (500 ml) cups butter
24 oz. (680 g) chocolate chips
4 (1000 ml) cups flour
2 (500 ml) cups brown sugar
2 tsp. (10 ml) (Bicarb) soda
1 tsp. (5 ml) salt
2 (500 ml) cups sugar
18 oz (500 g) Hershey Bar (grated).
5 (1250 ml) cups blended oatmeal
4 eggs
2 tsp. (10 ml) baking powder
2 tsp. (10 ml) vanilla
3 cups (375 ml) chopped nuts ( optional )

.....................................................

Measure oatmeal, and blend in a blender to a fine powder.

Cream the butter and both sugars.

Add eggs and vanilla, mix together with flour, oatmeal,

Salt, baking powder, and Bicarb (soda).

Add chocolate chips, Hershey Bar, and nuts.

Roll into balls, and place two inches apart on a cookie sheet.

Bake for 10 minutes at (180 C ) 375 degrees F.

Asparagus, New Potato and Chive Frittata

2009-07-30T15:52:00.000-07:00

POINTS® Value: 3
Servings: 4
Preparation Time: 10 min
Cooking Time: 13 min
Level of Difficulty: Easy

Welcome spring with our flavorful frittata. It's the perfect seasonal brunch, lunch or light supper.

Ingredients
1/2 pound(s) uncooked new potatoes, washed and very thinly sliced (about 4 potatoes)
1 pound(s) asparagus, trimmed and cut into 2-inch lengths
2 large egg(s)
1 cup(s) fat-free egg substitute
1/2 tsp table salt
1/8 tsp black pepper
2 tbsp chives, fresh, chopped
1 spray(s) cooking spray
Instructions

* Place potatoes in a steamer; steam until almost tender, about 3 minutes. Add asparagus and steam for 1 minute more; remove vegetables from steamer and set aside.

* Preheat broiler.

* In a large bowl, whisk together eggs, egg substitute, salt, pepper and chives.

* Coat a 10-inch nonstick, ovenproof skillet with cooking spray and set over medium heat. Add potatoes and asparagus and sauté for 2 minutes; reduce heat to low and stir in eggs. Cover and cook until eggs are set around edges, about 5 minutes.

* Uncover and broil frittata until top is golden brown, about 1 to 2 minutes. Cut into 4 wedges and serve.

Pineapple Banana Loaf

2009-07-27T15:21:00.002-07:00

Preheat oven to 350F (grease Two 8 ½ by 4 ½ inch or 9 by 5 inch loaf pans)
Recipe makes 2 loaves

3 cups Flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup crushed pineapple, undrained
3 eggs, slightly beaten
1 ¼ cups vegetable oil
2 cups mashed banana (about 5 bananas)
2 tsp vanilla

-Combine first five ingredients.
-Beat together remaining ingredients in large bowl until blended. Add dry ing. , stirring until thoroughly combined. Divide evenly between prepared pans. Bake for 60 to 70 min. or until toothpick inserted in center comes out clean. Cool for 15 min. in pan, then transfer to rack and cool completely.

Variation; stir 1 cup of chopped nuts into batter , if desired.

Freezing: excellent.

Lilly’s Chocolate Chip Cookies

2009-07-27T15:21:00.001-07:00

Preheat oven to 375F (makes about 100 2 inch cookies)

2 ¼ cups flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
¾ cups packed brown sugar
1 tsp vanilla extract
2 eggs
2 cup chocolate chips
(Or 1 choc. Chips & 1 nuts)

-Combine flour, soda & salt. In large bowl combine butter, sugar, brown sugar & vanilla, beat until creamy. Beat in eggs. Gradually add flour mixture, mix well. Stir in chips & nuts. Drop by teaspoon onto ungreased cookie sheet.
Bake 8 to 10 min.

Chevapchiche

2009-07-27T15:19:00.000-07:00

Botra's Recipe;
1 lb beef
1 lb port or veal
1 egg
1 large onion (if desired put also a couple of cloves of garlic)
salt & pepper to taste (a few sprinkles of Mrs. Dash if desired)
Fry onions (garlic) just to lightly brown.
Mix in meat well by hand.
Place in Fridge for 1/2 hour or over night.
Make Chevapchiche and BBQ.

Katica Panenich Recipe:
1 lb beef
1 lb port or veal
1 large onion (if desired put also a couple of cloves of garlic)
salt & pepper to taste (a few sprinkles of hot paprika if desired)
beef powder
1 large onion
Fry onions just to lightly brown.
Mix in meat well by hand.
Place in Fridge for 1/2 hour or over night.
Make Chevapchiche and BBQ.

French Comfort Food Dinner Menu

2009-07-15T19:23:00.000-07:00

From the TV show French Food at Home. I am going to make this for friends when they come for dinner. I've been promising to have them over for quite a while, but was stumped on a menu that would be not to difficult to prepare, but delicious, and look somewhat impressive. Here it is:

Smoky Squash Soup

* 4 pounds squash or pumpkin, seeded, cut into 1" chunks and peeled
* 1 tbsp olive oil
* 6 x slices smoky bacon, chopped
* 1 x medium onion
* Water or stock, as needed
* 1 cup cream or milk
* salt and pepper
* pinch nutmeg
* About 2 Tbsp crème fraiche or sour cream (optional)
* About 2 Tbsp chopped chives (optional)

Directions:
Smoky Squash Soup

1. Heat the oven to 400ºF/200ºC. Toss the squash chunks with the oil in a roasting pan, and bake until very soft, about an hour. Fry the bacon in a soup pot, remove to paper towel to drain, then crumble and set aside. In the same pot, with a spoonful of the bacon fat left in, gently sauté the onion until translucent.
2. When the squash chunks are cooked, add them to the pot with a little water or stock. Purée with a hand-held blender, adding more water if needed to make a thick soup. Stir in the cream, heat gently, taste, and season with salt, pepper, and nutmeg. Ladle the soup into bowls. Put a dollop of sour cream in each, sprinkle with the bacon and chives, grind over a little black pepper, and serve.

White Beans with Aromatics and Crème Fraîche

* 12 ounces white beans, soaked overnight in cold water, rinsed and drained
* 1 x sprig thyme
* 1 x bay leaf
* 1 x garlic clove
* 1/2 onion
* A generous spoonful of crème fraîche
* salt and pepper to season

Directions:

1. Put the beans in a large saucepan with plenty of head room. Add in the thyme, bay leaf, garlic, and onion. Cover with water, slap on a lid, bring to a simmer and cook gently until tender, 40 minutes. Drain the beans, plucking out the aromatics. Stir in crème fraîche (just enough to hold them together), and season with salt and pepper. Serve.

Pork Roast with Rosemary, Quatre-Epices and Honey

* 3 lb. boned pork roast
* salt and pepper to season
* 1 tbsp olive oil
* 3 to 4 Tbsps chopped fresh rosemary
* 2 tbsp quatre-epices (cinnamon, cloves, nutmeg and pepper)
* 1/3 cup honey, warmed until runny if necessary
* 1/2 cup water or cider

Directions:

1. Bring the meat to room temperature, about an hour. Heat the oven to 400ºF/200ºC. Season the meat well all over with salt and pepper. Rub with the olive oil. Mix together the rosemary and spices and roll the meat in it to coat evenly. Set the meat in a roasting pan, fat side up. Drizzle over the honey. Pour about 1/4 cup/60 ml water into the bottom of the pan and place in the oven. Roast the pork for 20 minutes, then reduce the heat to 350°F/180°C and continue roasting until done, about 40 minutes more, adding another 1/4 cup/60 ml water during cooking, if needed.
2. Remove the pork from the oven and carve in thin slices, while keeping the juices warm. Fan the meat onto a platter. Taste the juices and fix the seasonings. Pour over the meat, and serve.

Greco-Norman Apples

* 2 tbsp Calvados (optional)
* 2 to 3 Tbsp dark raisins

* 6 x small firm apples, such as Granny Smith
* 2 tsp butter
* 1 tsp sugar
* A sprinkling of cinnamon
* 4 heaping Tbsps fresh goat cheese
* 2 to 3 Tbsps pine nuts, toasted
* 2 to 3 Tbsps honey, warmed to runny consistency if necessary

Directions:
Greco-Norman Apples

1. Heat the oven to 425ºF/220ºC. Pour the Calvados over the raisins in a small bowl and set aside to plump. Halve the apples and remove the cores with a melon-baller. Poke the skin side all over with a needle or the tip or a very sharp knife. Take a sliver off the bottom so they’ll sit flat, if you like. Put them skin-side down in a baking dish.
2. Poke 1/2 teaspoon of butter into the well in each apple, then sprinkle over the sugar and cinnamon. Bake until the apples are soft, but still intact, 15 minutes. Remove. Drain the raisins. Nudge two apple halves beside each other on each of six serving plates. Put a generous spoonful of cheese alongside each. Scatter over the pine nuts and raisins. Drizzle over the honey and serve.

Chicken and 3-Cheese Sweet Potatoes

2009-07-10T10:10:00.000-07:00

-750 mL (3 cups) peeled and diced sweet potatoes
-4 skinless, boneless chicken breasts
-30 mL (2 tbsp) butter, melted
-30 mL (2 tbsp) butter
-1/2 onion, finely chopped
-2 cloves garlic, chopped
-2 mL (1/2 tsp) finely chopped gingerroot
-2 mL (1/2 tsp) red pepper flakes
-50 mL (1/4 cup) shredded Canadian Gouda
-50 mL (1/4 cup) shredded Canadian Havarti
-50 mL (1/4 cup) shredded Canadian Aged Cheddar
-Salt and freshly ground pepper
Preparation

Preheat oven to 200°C (400°F), or barbecue to medium-high.

In a large saucepan, cook sweet potatoes in boiling, salted water until soft. Drain and set aside.

While sweet potatoes are cooking, brush chicken with melted butter. Salt and pepper to taste. Bake or barbecue for 20 to 25 minutes.

In the same saucepan, melt butter and cook onion, garlic and gingerroot until soft. Return sweet potatoes to saucepan and mash. Add red pepper flakes and all the cheese. Salt and pepper to taste. Reheat mashed sweet potatoes over low heat to melt cheese.

Serve chicken over mashed sweet potatoes with your choice of green vegetable.
Suggestion

Make sweet potatoes with one type of cheese, for a total of about 175 mL (3/4 cup).

For a change of taste, try with Canadian Mozzarella, Provolone, Swiss, another type of Cheddar or Oka.

Mediterranean Tilapia

2009-07-09T16:46:00.001-07:00

* 4 tilapia fillets (about 1 to 1 ½ lbs.)
* ½ teaspoon salt, divided
* ¼ teaspoon pepper, divided
* 1 teaspoon dried oregano, divided
* 1 tablespoon olive oil
* 1 tablespoon bottled minced garlic
* ¼ cup frozen chopped onions
* 1 (14-ounce) can quartered artichoke hearts, drained
* 1 (14 ½ -ounce) can diced tomatoes, drained
* ¼ cup white wine

Sprinkle both sides of the tilapia fillets with salt, pepper, and half of the oregano. In a large nonstick skillet with a lid over medium-high heat, heat the oil.

Add the garlic and onions and cook for about 3 minutes, until the onions begin to soften.

Add fish fillets and top each fillet with the artichoke hearts, tomatoes, wine and remaining oregano.

Cover and cook 8 to 10 minutes, until the fish flakes easily with a fork.

Angel Cake With Mocha Butter Cream

2009-07-02T10:33:00.001-07:00

Ingredients:

***Cake***
1 1/2 cup Powdered sugar
1 cup Cake flour
1 dash Salt
10 large Egg whites
1 1/2 teaspoon Cream of tartar
3/4 cup Granulated sugar

***Mocha Butter Cream***
1 1/2 cup Butter
4 tablespoons Instant coffee
2 tablespoons Sifted cocoa
2 cups Powdered sugar

Directions:

All dry ingredients should be sifted. Therefore, start by sifting together powdered sugar and cake flour. Add salt. In a large dry bowl whisk egg whites until soft peaks form. Add cream of tartar at the end.

Gradually add granulated sugar to egg whites, whisking all the time. Sift 1/3 of flour mixture over egg whites,lightly fold in. Repeat with remaining flour mixture, little by little.

Turn batter into a large ungreased tube pan. Smooth top. Bake at 350. for about 40 minutes or till cake is done. Cool cake. Loosen around edges, remove cake from pan.

Make butter cream by beating butter until very soft and smooth. Add coffee, cocoa, and powdered sugar. Beat until very light. Spread mixture in between layers and around cake. Garnish with chocolate sprinkles.

This recipe from CDKitchen for Angel Cake With Mocha Butter Cream serves/makes 10

Marinated Tuna Sandwiches

2009-07-02T10:26:00.000-07:00

Ingredients:
2 crusty hoagie or French rolls
2 tablespoons extra virgin olive oil
1 clove garlic, bruised
2 tablespoons red wine vinegar
1/2 red onion, thinly sliced
1/2 can (2.25-ounce size) sliced black olives
1 perfectly ripe tomatoes, sliced 1/2-inch thick
1 can (6.5-ounce size) white albacore tuna, drained
2 tablespoons chopped fresh basil leaves
Kosher or coarse salt and freshly ground pepper to taste

Directions:

Tear off sheets of plastic wrap, each large enough to wrap a sandwich.

Split open a hoagie roll and lay open on each sheet. Sprinkle each roll half with 1/2 tablespoon of the olive oil. Rub the bread with the bruised garlic; discard the garlic. Sprinkle each roll half with 1/2 tablespoon red wine vinegar.

On the bottom half of each hoagie roll layer 1/4 of the onion, olives, tomatoes, tuna and basil. Season with salt and pepper. Place the top half of the hoagie roll on and wrap each sandwich tightly in the plastic wrap.

Let stand at room temperature for 1 hour or refrigerate 2 or more hours before serving to allow flavors to intensify and "marinate" the sandwich.

Tortellini Stew w/Spinach and Zucchini

2009-07-02T10:22:00.000-07:00

Ingredients:
1 can (14 oz size) reduced-sodium vegetable or chicken broth
1 package (9 oz size) refrigerated cheese or mushroom tortellini
1 can (14.5 oz size) diced tomatoes
3 cups packed baby spinach
3 tablespoons chopped fresh basil
2 tablespoons freshly shredded Asiago or Parmesan cheese
1/8 teaspoon freshly ground pepper
2 small zucchini, diced large, sauteed lightly

Directions:
Bring broth to a boil in medium saucepan over high heat. Add tortellini. Reduce heat to medium-low; simmer gently 5 minutes.

Gently stir in tomatoes; simmer 4 minutes or until tortellini is tender. Stir in spinach 1 cup at a time just until wilted. Add zucchini. Stir in basil.

Ladle into shallow bowls; sprinkle with cheese and pepper.

As an added delicious touch, once you've turned off the heat, stir in three triangles of Laughing Cow cheese. It adds a lovely richness to the broth, and it also thickens it all up, just a smidge. So good.

Layered Taco Salad

2009-07-02T10:08:00.000-07:00

yield: Makes 6 servings

Ingredients
For dressing

* 1/4 cup fresh lime juice
* 1/2 cup chopped fresh cilantro
* 1 teaspoon sugar
* 1 tablespoon chili powder
* 1/4 teaspoon ground cumin
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 cup olive oil

For beef

* 1 medium onion, chopped
* 3 garlic cloves, finely chopped
* 1 to 2 fresh serrano chiles (including seeds), finely chopped
* 1 tablespoon chili powder
* 2 teaspoons ground cumin
* 2 tablespoons olive oil
* 1 1/2 lb ground chuck
* 1 (8-oz) can tomato sauce
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper

For salad

* 1 (1/2-lb) firm-ripe California avocado
* 1 head iceberg lettuce, thinly sliced (8 cups)
* 1 large tomato (1/2 lb), chopped
* 1/4 lb coarsely grated extra-sharp Cheddar (1 1/2 cups)
* 1 (15- to 19-oz) can black beans, drained and rinsed
* 1 (6-oz) can sliced pitted California black olives, drained

* Accompaniment: tortilla chips

Preparation

Make dressing:
Whisk together lime juice, cilantro, sugar, chili powder, cumin, salt, and pepper, then add oil in a stream, whisking until emulsified.

Cook beef:
Cook onion, garlic, chiles to taste, chili powder, and cumin in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until onion is well softened, about 6 minutes. Add beef and cook, stirring occasionally and breaking up lumps, until meat is no longer pink, about 5 minutes, then spoon off any excess fat from skillet.

Add tomato sauce, salt, and pepper to beef and cook, stirring, until slightly thickened, about 3 minutes. Remove from heat.

Assemble salad:
Peel and pit avocado, then cut into 1/2-inch pieces.

Spread lettuce over bottom of a shallow 4-quart dish. Spoon beef mixture evenly over lettuce and continue making layers with tomatoes, cheese, beans, avocado, and olives. Drizzle dressing over salad.

Summer Garden Salad with Chili-Garlic Shrimp

2009-07-02T10:00:00.000-07:00

* 1 teaspoon chili-garlic sauce
* 1/2 teaspoon ground cumin
* 1/2 teaspoon kosher salt
* 1/4 teaspoon plus 1/8 teaspoon ground black pepper
* 2 pounds uncooked large shrimp, peeled, deveined
* 5 tablespoons extra-virgin olive oil, divided

* 2 ears of corn, husked
* 3 small tomatoes, cut into 1/2-inch-thick wedges
* 1/3 English hothouse cucumber, halved lengthwise, thinly sliced crosswise

* 4 teaspoons fresh lime juice
* 2 teaspoons reduced-sodium soy sauce
* 1 teaspoon toasted sesame oil (such as Asian)

* 1 large avocado, halved, peeled, pitted, cut into thin slices
* 8 cups (loosely packed) mixed baby greens
* 2 tablespoons thinly sliced fresh mint leaves

Preparation

Mix chili-garlic sauce, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add shrimp and toss to coat. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat until hot. Add half of shrimp and sauté until cooked through, about 3 minutes. Using tongs, transfer shrimp to plate. Add 1 tablespoon oil to same skillet. Add remaining shrimp and sauté until cooked through, about 3 minutes. Transfer shrimp to plate and cool.

Cook corn in pot of boiling salted water until almost tender, about 5 minutes. Drain and cool. Cut corn kernels off cobs. Mix corn, tomatoes, and cucumber into shrimp.

Whisk remaining 2 tablespoons oil, 1/8 teaspoon pepper, lime juice, soy sauce, and sesame oil in medium bowl. (Shrimp mixture and dressing can be made 4 hours ahead. Cover separately and refrigerate.)

Combine shrimp mixture with any accumulated juices, avocado, greens, and mint in large bowl. Add dressing and toss to coat.

Pineapple Fried Rice

2009-07-02T09:56:00.000-07:00

* 1 (8 ounce) can crushed pineapple with juice
* 4 cups water
* 2 cups white rice
* 1 tablespoon peanut or walnut oil
* 2 eggs, beaten
* 1/2 teaspoon sesame oil
* 1 (12 ounce) package tofu, diced
* 3/4 cup chopped mushrooms
* 3 tablespoons soy sauce
* 3 green onions, thinly sliced
* 1 cup diced carrots

DIRECTIONS

1. Open can of crushed pineapple and drain juice into a cup.
2. In a medium saucepan, combine the liquid from the can of crushed pineapple with 3 cups water, bring to a boil. Add rice. Bring mixture to boil. Cover and reduce heat to simmer. Cook 25 to 30 minutes or until rice is tender.
3. In a non-stick wok heat the 1 tablespoon walnut or peanut oil. Add the eggs and cook without stirring, until set. Slide eggs out of the wok to a plate - cut into short, narrow strips. In the same wok, heat the sesame oil and stir fry the tofu with the mushrooms, soy sauce, green onions, and carrots for about 4 minutes. Stir in cooked rice, pineapple, and egg strips. Heat until everything is heated through.

Spice-Crusted Pork Chops with Bean Sprout Salad

2009-06-25T09:22:00.000-07:00

-4 pork chops, trimmed

Marinade
-1 garlic clove, chopped
-2 Tbsp. (30 mL) grated fresh ginger
-3 Tbsp. (45 mL) light soy sauce
-3 Tbsp. cup (45 mL) extra virgin olive oil
-1Tbsp. sesame oil

Spice-Crust
-2 Tbsp. (30 mL) crushed, coriander seed
-1 Tbsp. (15 mL) crushed, mustard seed
-1 Tbsp. (15 mL) crushed coarse black pepper
-2 Tbsp. (30 mL) Dijon mustard

Bean Sprout Salad
-½ cup (125 mL) light soy sauce
-1 – 2 tsp. (5 – 10 mL) sesame oil
-2 Tbsp. (30 mL) rice vinegar
-2 Tbsp. (30 mL) grated ginger
-1 cup (250 mL) bean sprouts

-To taste chopped fresh coriander
-To taste freshly ground pepper

Preparation In a plate, combine marinade ingredients. Marinate chops 20 minutes.
Preheat barbecue to medium-high.
In a plate, mix spices together. Spread mustard on one side of the chops.
Place chops, mustard side down, on top of spices
Grill 6 – 8 minutes. Halfway through, turn chops over with tongs. .
Meanwhile, in a small bowl, combine soy sauce with sesame oil, rice vinegar and ginger.
Divide bean sprouts among plates, drizzle with dressing and sprinkle with fresh coriander.
Serve with grilled pork.

*This marinade smelled SO awesome, and the pork chops tasted great. I really enjoyed the bean salad with the pork chops. We had some white rice with it, and it tasted great with the salad dressing!

Pasta Salad with Feta

2009-06-25T09:20:00.000-07:00

Dressing

-60 mL (1/4 cup) Irresistibles extra virgin olive oil*
-25 mL (1 1/2 Tbsp.) Irresistibles lemon juice*
-10 mL (2 tsp.) chopped fresh oregano or 2 mL (1/2 tsp.) Irresistibles dried oregano*
-1 clove garlic, chopped
Salad
-375 mL (1 1/2 cups) cooked penne*
-250 mL (1 cup) crumbled Canadian Feta
-250 mL (1 cup) seeded and diced tomatoes
-250 mL (1 cup) diced cucumbers
-125 mL (1/2 cup) sliced black olives*
-125 mL (1/2 cup) sliced green pepper
-30 mL (2 Tbsp.) chopped fresh parsley
-30 mL (2 Tbsp.) chopped green onions
-Salt and freshly ground pepper, to taste

Preparation

To make dressing, in a blender process olive oil, lemon juice, oregano and garlic until creamy.
In a salad bowl, combine pasta, cheese, tomatoes, cucumbers, olives, green pepper, parsley and green onions.
Drizzle with dressing and toss well. Salt and pepper, to taste.
Refrigerate for at least 1 hour before serving.

Macaroons

2009-06-21T08:07:00.000-07:00

* 1 stick butter
* ½ cup milk
* 1 teaspoon vanilla
* ½ cup sugar
* ¼ cup cocoa powder
* 2 cups quick-cooking oats
* ½ cup sweetened shredded coconut

Line a cookie sheet with parchment or wax paper, and set aside.
In a medium saucepan over medium high heat, melt the butter. Add the milk, vanilla, sugar, and cocoa powder, stirring well to mix.
Bring mixture to a rolling boil; reduce the heat to medium and boil for 1 minute, stirring constantly.
Remove pan from heat. Add the oats and coconut, stirring well until thoroughly mixed. Set aside to cool and set for about 10 minutes.
Drop by rounded tablespoons onto prepared baking sheet

Jambalaya

2009-06-21T08:05:00.000-07:00

* 2 tablespoons olive oil
* 1 cup frozen chopped onion
* 1 cup frozen chopped green bell pepper
* ½ pound turkey kielbasa, cut in half, then sliced
* ½ pound fresh chicken breast tenders, snipped into 1-inch pieces with scissors
* 1 (14 ½-ounce) can diced tomatoes with jalapenos
* ½ cup water
* 1 cup raw instant brown rice
* ½ teaspoon salt
* ½ pound medium shrimp, peeled and deveined

In a large skillet over medium-high heat, heat the oil. Add the onion and peppers and cook until softened, about 5 minutes.
Add the kielbasa and chicken, and cook, stirring frequently, until the chicken is no longer pink, about 3 minutes.
Add tomatoes, water, rice, and salt, stirring well to mix. Bring to a boil; reduce heat to low; cover and simmer for 5 minutes.
Stir in shrimp; cover and continue to simmer for 5 minutes, until shrimp are pink and rice is tender.

Slow Cooker Paprika Chicken

2009-06-21T07:55:00.000-07:00

* 2 cups frozen chopped onions
* 1 (8-ounce) package fresh sliced mushrooms
* 2 tablespoons Hungarian sweet paprika
* 1 teaspoon bottled minced garlic
* 1 teaspoon salt
* ½ teaspoon pepper
* 1 cup chicken broth
* 1 pound skinless, boneless chicken breasts
* 1 pound skinless, boneless chicken thighs
* 1 (8-ounce) container reduced-fat sour cream

In the bottom of a 3&12;-quart or larger slow cooker, place all the ingredients, except the chicken and sour cream, stirring well to mix.

Add the chicken, stirring gently to coat with the sauce.

Cover and cook on low for 6 hours.

Stir in sour cream just before serving.

Dulche de Leche Pie

2009-06-21T07:52:00.000-07:00

* ¾ cup fat-free caramel topping
* 1 (12-ounce) container frozen lite nondairy whipped topping, thawed
* ¼ cup, plus 1 tablespoon toffee bits, like Heath Bar
* 1 (9-inch) prepared graham cracker crust

In a large mixing bowl, combine the caramel topping with the whipped topping, folding gently with a rubber or silicone spatula until smooth.
Add ¼ cup of toffee bits, stirring well to mix.
Pour, or scoop, the filling into the graham cracker crust. Sprinkle remaining 1 tablespoon of toffee bits on top.
Cover with the prepared graham cracker crust plastic cover, seal, and freeze for at least 3 hours or overnight.

Faux Thai Chicken

2009-06-21T07:50:00.000-07:00

* ½ (16-ounce) box tri-color spiral pasta (rotini or fusilli)
* 1 cup packaged shredded carrots
* 1 rotisserie chicken, breast meat diced (about 2 cups)
* 3/4 cup reserved pasta cooking water
* ½ cup peanut butter
* ¼ cup low-sodium soy sauce
* 2 tablespoons rice vinegar or mild white vinegar
* 2 tablespoons bottled or fresh lime juice
* 1 tablespoon bottled minced ginger
* 1/8 teaspoon cayenne pepper

In a large pot of lightly salted boiling water, cook the spirals according to package directions.
Add carrots to pasta during last 3 minutes of cooking.
Before draining the pasta, dip a measuring cup into the cooking water and measure out 3/4 cup of the water; set aside.
Drain the pasta and carrots, rinse, and transfer to a large serving bowl. Add the chicken and set aside.
Place remaining ingredients in a food processor or blender container and process or blend until smooth.
Drizzle peanut butter mixture over pasta and chicken, tossing well.

Sausage and Vegetable Stew

2009-06-21T07:49:00.000-07:00

* 6 Italian-style sausages
* 2 tablespoons olive oil
* 1 teaspoon bottled minced garlic
* 1 medium sweet onion, chopped into 1-inch dice
* 1 medium green bell pepper, chopped into 1-inch dice
* 1 medium yellow bell pepper, chopped into 1-inch dice
* 2 medium zucchini, chopped into 1-inch dice
*1 small eggplant, chopped into 1-inch dice
* 2 cups mushrooms, quartered
* 1 28 oz can Italian-style stewed tomatoes
* 1 5.5 oz can tomato paste with Italian herbs
* 2 tablespoons balsamic vinegar
* Parmesan cheese, optional

Cut the sausages into 1-inch pieces. In a medium soup pot over medium-high heat, heat the olive oil and cook the sausage pieces, stirring occasionally, until well-browned, about 5 minutes.
Add the garlic, onion, and vegetables, stirring well to mix. Cook for another 5 minutes, until the vegetables are almost softened.
Add the stewed tomatoes, stirring well to mix, and bring to a boil. Reduce the heat to medium-low and add the tomato paste, and vinegar stirring well to mix.

Cover and simmer for 10 minutes.

Sprinkle with Parmesan cheese, if desired.

Chicken and Gnocchi soup

2009-06-21T07:34:00.000-07:00

* 1 tablespoon butter or margarine
* ½ cup frozen chopped onion
* 1 (10-ounce) package frozen peas and carrots
* 3 tablespoons flour
* 1 (32-ounce) container chicken broth
* ½ teaspoon salt
* ½ teaspoon pepper
* 1 rotisserie chicken, breast meat diced (about 2 cups)
* 1 (1-pound) package potato gnocchi

In a large saucepan or soup pot over medium-high heat, melt the butter or margarine.
Add the onion and peas and carrots, and cook until tender, about 5 minutes.
Add flour, stirring well to coat the vegetables.
Add the chicken broth, salt, and pepper, and bring to a boil. Boil for 2 minutes, until broth thickens slightly.
Reduce heat to medium and add the chicken and gnocchi, stirring well to mix. Simmer for 5 minutes, until gnocchi rise to the top of the broth.

Italian Wedding Soup

2009-06-21T07:32:00.000-07:00

* 2 (32-ounce) cartons chicken broth
* 1 pound lean ground beef
* 2 eggs, lightly beaten
* ¼ cup bread crumbs
* 2 tablespoons grated Parmesan cheese, plus extra for serving
* 1 (6-ounce) package baby spinach
* 1 cup small pasta, such as ditalini or orzo

In a large pot over high heat, heat the chicken broth to boiling.

While the broth is heating, in a large mixing bowl, combine the beef, eggs, bread crumbs, and Parmesan cheese, working well (or mixing with your hands to thoroughly blend).

Form mixture into small meatballs, less than 1-inch in diameter.

To the boiling chicken broth, add the meatballs, spinach, and pasta. Return to boiling, then reduce the heat to medium, keeping the broth in a small rolling boil.

Cook for about 15 to 20 minutes, until the meatballs are cooked through.

Serve in bowls and pass extra Parmesan cheese.

Mexican Bean Salad

2009-06-19T20:34:00.000-07:00

1 can black beans
1 can garbanzo beans
1 can red beans
1 cup frozen corn, defrosted
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped
1/2 cup red onion, chopped
1/2 cup cilantro, chopped
1 cup vinegar
1 cup sugar
3/4 cup salad oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 package taco seasoning mix

Drain canned beans, combine with corn, green and red pepper, onion and
cilantro. Set aside. Combine remaining ingredients, except taco seasoning.
Pour over vegetables, mixing well. Cover and marinate in refrigerator
overnight or 24hours, stirring occasionally. Before serving, drain, and
save 1/2 cup marinade. Sprinkle reserved marinade and taco seasoning over
salad just before serving.

Pacific Pork Kebabs

2009-06-19T09:34:00.000-07:00

INGREDIENTS

1 tablespoon soy sauce
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
2 tablespoons brown sugar
2 tablespoons ketchup
6 pork chops, trimmed

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.
Place pork chops in a medium baking dish, and spread with 1/2 the sauce.
Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 160 degrees F (70 degrees C).

OR:

I used thick cut boneless chops, about 1.5 inches thick. I cut them into cubes, let them sit in the marinade for quite a while. When they were done, I skewered them with green pepper slices (next time I will use green pepper and pineapple chunks) and grilled them on the BBQ. It was frickin' awesome.

You can double the recipe and use half for putting over rice (just make sure that you keep whatever marinade you use over the rice away from the raw pork).
Enjoy!

Ravioli and Zucchini Soup

2009-06-18T12:19:00.000-07:00

* 1 (28-ounce) can crushed tomatoes with basil
* 1 (32-ounce) container vegetable broth
* 1 teaspoon Italian seasoning
* 1 teaspoon bottled minced garlic
* ½ teaspoon salt
* ½ teaspoon pepper
* 2 medium zucchini, quartered and cut into ½-inch dice
* 2 (9-ounce) packages refrigerated cheese-filled ravioli
* Parmesan cheese, optional

In a large saucepan over medium-high heat, combine the tomatoes, broth, Italian seasoning, garlic, salt and pepper, stirring well to mix. Bring to a boil.

Add the zucchini, stirring well to mix. Continue to cook for 5 minutes.

Add the ravioli, reduce heat to medium, and cook until the ravioli are tender and float to the surface, about 10 minutes. Top individual servings with Parmesan cheese, if desired.

Roast Beef Quesadillas

2009-06-18T12:17:00.002-07:00

* Four 8-inch flour tortillas
* ½ pound thin, deli-sliced roast beef, divided
* 1 cup French fried onions, like French's Original, divided
* 1 8-ounce package shredded Cheddar, Monterey Jack, or Co-Jack cheese, divided
* cooking spray
* salsa and sour cream, for topping, optional

Preheat the oven to 450 degrees.

Coat each tortilla generously with cooking spray and place sprayed side down on a large baking sheet.

Sprinkle ½ cup of cheese evenly over each tortilla.

On one half of each tortilla, place ¼ of the roast beef and ¼ of the French fried onions.

Bake for 5 to 7 minutes or until the cheese is melted and tortilla is lightly browned.

Carefully fold the cheesy half of each tortilla over the beef and onion half, and cut each quesadilla into two or three wedges with a pizza wheel.

Garnish with your favorite toppings.

Grilled Thai Shrimp Kabobs

2009-06-18T12:17:00.001-07:00

* ½ cup mango chutney
* 1/3 cup reduced-sodium soy sauce
* ½ teaspoon bottled minced garlic
* ¼ cup vegetable oil
* 1 (8-ounce) can pineapple chunks, drained and juice reserved
* 1 pound peeled and deveined shrimp, divided
* ½ pint grape tomatoes, divided
* cooking spray

Combine the chutney, soy sauce, garlic, vegetable oil, and reserved pineapple juice in a blender container and blend until the marinade is smooth.

Transfer half the marinade to a large resealable plastic bag. Add shrimp; turn to coat with the marinade. Set aside in the refrigerator until ready to grill.

Pour remaining marinade in a small serving bowl or gravy boat, and set aside.

When ready to cook, coat the grill rack with cooking spray. Prepare the grill to medium-high heat. Drain and discard the marinade from the shrimp.

Onto 4 barbecue skewers, spear equal portions of pineapple chunks, tomatoes, and shrimp. Place kabobs on hot grill and cook for 3 minutes on each side, or until shrimp is pink.

Serve extra marinade for dipping.

Seafood Gratin

2009-06-11T14:11:00.000-07:00

Recipe ingredients

-4 Tbsp. (60 mL) butter*, divided
-2 cups (500 mL) sliced mushrooms
-1/2 medium onion, finely chopped
-1 1/4 lb (625 g) large fresh or defrosted shrimp, peeled and deveined
-1 1/4 lb (625 g) fresh or defrosted scallops
-or 2 x 340 g Irresistibles shrimps & scallops*
-1 cup (250 mL) dry white wine
-1/4 tsp. (1 mL) crushed dried thyme
-3 Tbsp. (45 mL) flour*
-1 cup (250 mL) milk
-1 1/2 cups (375 mL) shredded Canadian Aged Cheddar, divided
-2 cups (500 mL) coarsely torn baguette or sourdough bread
-Salt and freshly ground pepper
Preparation

In a large non-stick saucepan over medium-high heat, melt 1 Tbsp. (15 mL) butter. Add mushrooms and onion; cook, stirring, until soft. Add shrimp, scallops, wine and thyme. Bring to a boil, reduce heat and simmer for 2 minutes or until seafood is cooked. Drain, saving 1 cup (250 mL) of cooking liquid. Set seafood mixture aside.

In the same saucepan, melt 2 Tbsp. (30 mL) butter. Remove from heat and add flour, stirring. Gradually add milk and cooking liquid, stirring constantly. Cook over medium-high heat, stirring constantly, until white sauce starts to boil and thickens.

Remove from heat, add 1 cup (250 mL) cheese and stir until cheese is melted. Add seafood mixture and stir carefully. Add salt and pepper to taste.

Melt remaining 1 Tbsp. (15 mL) butter, toss with bread and remaining 1/2 cup (125 mL) cheese. Divide seafood and sauce mixture evenly among 6 individual gratin dishes, top with cheese and bread mixture. Broil until golden.
Suggestion

Decrease quantity of seafood to 500 g (1 lb) each. In a large saucepan, melt a little butter and cook 1/2 cup (125 mL) chopped green pepper and 1/2 cup (125 mL) chopped celery. Add 3/4 cup (175 mL) seeded and diced tomatoes and cook until hot. Add seafood and cheese sauce and a pinch of hot pepper sauce or Cayenne. Serve over rice or pasta.

For a change of taste, try with Canadian Swiss or Gouda.

Make seafood and sauce early in the day and refrigerate. A few minutes before serving, top with cheese and bread mixture and broil.

Cheesy Baked Spaghetti

2009-06-09T08:48:00.001-07:00

Ingredients:

1 box spaghetti
1.5 jars spaghetti sauce
2 tbsp. butter
1 12 oz. container ricotta cheese
¼ cup sour cream
½ cup alfredo sauce
2 cups mozzarella cheese
¼ cup parmesan cheese

Cook spaghetti and drain. While pasta is still hot, mix in butter, sour cream, ricotta and half of the parmesan cheese. Spread a layer of alfredo sauce in a casserole dish and add spaghetti mixture. Cover with sauce and top with mozzarella cheese and rest of parmesan. Bake covered with foil at 370 degrees for 45 minutes. Remove foil and cook an additional 15 minutes until cheese is browned.

Courtesy of this site.

Gnocchi With Spinach and Ricotta

2009-05-28T13:46:00.000-07:00

1 (1-pound) package potato gnocchi
1 cup fat-free half-and-half
1 teaspoon flour
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon nutmeg
1 (10-ounce) bag prewashed baby spinach leaves
½ cup nonfat ricotta cheese
1 cup shredded part skim mozzarella cheese

Preheat the broiler and move top oven rack 4 to 6 inches from heat.
In a large pot of lightly salted boiling water, cook the gnocchi according to package directions (gnocchi will float to surface when done). Drain and set aside.
Meanwhile, in a large ovenproof skillet over medium-high heat, combine the half-and-half, flour, salt, pepper and nutmeg, stirring well to mix with a wire whisk. Bring mixture to a boil. Continue to boil for 2 minutes, whisking frequently.
Add spinach in handfuls and cook, stirring frequently until wilted, about 2 to 4 minutes.
Remove from heat, then add gnocchi, stirring to mix well.
Spoon ricotta over gnocchi in five large dollops and sprinkle with mozzarella. Broil until cheese is lightly browned and bubbling around edges, about 3 minutes.

Courtesy ParentsConnect.com

Buttermilk Cream with Strawberries

2009-05-06T16:20:00.000-07:00

Serves 8

* 1 1/4 teaspoons unflavored gelatin (from a 1/4-ounce envelope)
* 3/4 cup sugar
* 1 cup low-fat buttermilk
* 1 1/2 cups heavy cream
* 1 pound strawberries, hulled and quartered
* 1 teaspoon fresh lemon juice

Directions

1. In a small saucepan, sprinkle gelatin over 3 tablespoons cold water. Let stand until softened, about 5 minutes. Heat over low, stirring, until gelatin has dissolved, about 30 seconds.
2. In a large bowl, whisk 1/4 cup sugar with buttermilk until dissolved. Whisking constantly, add gelatin mixture in a very thin stream. In another large bowl, beat cream and 1/4 cup sugar until soft peaks form.
3. With a rubber spatula, gently stir half of whipped cream into buttermilk mixture; fold in remaining whipped cream. Divide among eight 6-ounce ramekins. Refrigerate until set, at least 6 hours (or up to 1 day, covered with plastic wrap).
4. When ready to serve, toss strawberries with 1/4 cup sugar, lemon juice, and 1 tablespoon water. Let stand until juicy, about 5 minutes. Run a paring knife around edge of each ramekin and dip each briefly in steaming hot water; invert buttermilk creams onto serving plates and top with strawberries.

(from MarthaStewart.com)

One-Pot Tuna and Mac

2009-05-05T07:07:00.000-07:00

2 1/2cups (625 mL) water
2 chicken or vegetable bouillon cubes (or 1 tbsp/15 mL bouillon powder)
2cups (500 mL) small pasta shells (or elbows or other small pasta shape
1cup (250 mL) milk
2cups (500 mL) fresh, frozen or canned green beans, peas or broccoli, cut into 1/2 in. (1 cm) pieces
1/4tsp (1 mL) black pepper
1 1/2cups (375 mL) cheddar cheese, shredded
184g can chunk tuna, drained

1. In a medium saucepan, bring the water and bouillon cubes or powder to a boil over high heat. Add the uncooked pasta and bring back to a boil, stirring. Lower the heat to medium-low and cook for 5 minutes, stirring occasionally to prevent the pasta sticking to the bottom of the pot. Add the milk, veggies and pepper and continue to cook, partially covered, for another 5 minutes, stirring frequently. Remove from heat, add the cheese and tuna and stir just until the cheese is melted.

Spinach Artichoke Pasta Sauc

2009-05-03T16:27:00.000-07:00

(This is a Rachael Ray recipe apparently, not mine.)

1 10-oz box frozen spinach
2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
1 tablespoon unsalted butter
3 garlic cloves, chopped
1 small onion, peeled and halved
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup heavy cream
1/8 teaspoon freshly grated nutmeg (eyeball it)
1 14 ounce can artichoke hearts in water, drained and chopped
A couple handfuls grated Parmigiano-Reggiano or Pecorino Romano cheese
Salt and black pepper
1 pound cheese tortellini or flavored tortellini, such as wild mushroom

Bring a large pot of water to a boil to cook the pasta. Microwave the spinach on high for 6 minutes to defrost.

Heat a deep skillet over medium heat with the EVOO and butter. When the butter melts and is hot, add the garlic. Using a box grater, grate the onion directly into the skillet. Saute the onions and garlic for 5 minutes. Sprinkle the flour into the skillet and cook for 1 minute. Whisk in the stock, then the cream, and bring the sauce to a boil. Season the sauce with nutmeg and reduce the heat to low.

Place the defrosted spinach in a clean kitchen towel and wring it dry. Separate it as you add it to the sauce. Stir in the chopped artichokes and a couple handfuls of cheese, then season the spinach-artichoke sauce with salt and pepper.

Salt the boiling water and cook the tortellini according to the package directions, about 3-5 minutes. Drain it well and toss with the spinach artichoke sauce. Serve immediately.

Poor Man Pirogi Recipe

2009-04-28T18:37:00.000-07:00

9 Lasagna Noodles
4 cups instant mashed potatoes
2 large onions
½ lb margarine
1 lb. cheddar cheese (shredded)

Prepare Noodles & Mashed Potatoes according to package.

Dice onions, sauté in skillet w/ margarine.
Spray 9x13 glass baking dish w/ PAM cooking spray. Layer lasagna noodles, 2 cups mashed potatoes, 1/3 onion, 1/3 chedder cheese. Repeat. Top w/ layer of lasagna noodles, onions and cheese. Bake at 375 degrees for 15 minutes or until cheese is melted.

Mushroom Casserole Recipe

2009-04-22T04:58:00.000-07:00

I totally pinched this from another website... I don't have the link, but I think if you google 101 Cookbooks you may find it.

1/2 pound (8 ounces) brown mushrooms, cleaned and chopped
1 large onion, well chopped
3 cloves garlic, finely chopped
3 cups cooked brown rice, room temperature
2 large eggs
1 cup cottage cheese
1/2 cup sour cream
1/2 teaspoon fine grain sea salt
1/3 cup freshly grated Parmesan cheese
a bit of fresh tarragon, chopped

Preheat oven to 350F degrees. Rub a medium-large baking dish with a bit of olive oil or butter and set aside. The pan I use is slightly smaller than a classic 9x13 baking dish - just grab for something in this ballpark.

In a large skillet over medium-high heat saute the mushrooms in a glug of olive oil sprinkled with a couple pinches of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute and remove from heat. Add the rice to the skillet and stir until combined.

In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.

Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or hot throughout and golden along the edges. Sprinkle with the chopped tarragon, and the remaining Parmesan and enjoy.

Serves about 8.

Chocolate Chip Pie

2009-03-13T04:28:00.000-07:00

(courtesy of Paula’s Home Cooking)

2 ¾ cups all-purpose flour
1 ½ teaspoons salt
1 teaspoon baking soda
1 ¼ teaspoons baking powder
1 cup (2 sticks) unsalted butter (softened)
1 ½ cups packed light brown sugar
½ cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
3 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

Get Cooking!
Preheat oven to 350°F. Grease two nine-inch pie plates; set aside.
Sift together the flour, salt, baking soda and baking powder in a large bowl. In the bowl with an electric mixer, cream together butter, brown sugar and granulated sugar. Next, add one egg at a time, beating until incorporated. Beat in vanilla. Add flour mixture, a little at a time, and mix until fully combined. Fold in three cups of chocolate chips and if desired, walnuts. Divide the dough between the prepared pie plates and smooth the tops with a spatula.

Bake for about 30 minutes or until pies are golden and slightly firm to the touch, but still soft. Tip: If the pies begin to darken too much before they are baked through, cover with foil and continue baking. Let pies cool completely on a wire rack.

Red Velvet Cupcakes with Cream Cheese Frosting

2009-03-13T04:26:00.000-07:00

(courtesy of Paula’s Home Cooking)

What you need
2 ½ cups all-purpose flour
1 ½ cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 ½ cups vegetable oil
1 cup buttermilk (room temperature)
2 large eggs (room temperature)
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

For the cream cheese frosting:
1 pound cream cheese (softened)
2 sticks butter (softened)
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
Chopped pecans and fresh raspberries or strawberries for garnish

Get Cooking!
Preheat the oven to 350°F and line two 12-cup muffin pans with cupcake papers.
Sift together the flour, sugar, baking soda, salt and cocoa powder in a medium mixing bowl. In a large bowl, gently beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix them together until smooth and thoroughly combined.
Divide batter evenly among the cupcake tins (about 2/3 filled). Bake in oven for about 20 to 22 minutes, turning the pans once, halfway through. Test the cupcakes with a toothpick. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
Beat the cream cheese, butter and vanilla together in a large mixing bowl until smooth. Add the sugar and beat on low speed until incorporated. Increase the speed to high and mix until frosting is very light and fluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry.

Fresh Blueberry Syrup (for Blueberry drinks)

2009-03-12T14:50:00.001-07:00

Blueberries are some kind of crazy good-for-you food. Like, super good. Fountain of youth good (don't quote me on that). But, once baked into a pie, their greatness gets cancelled out a bit, so, have blueberry juice. How freakin' refreshing would THAT be! Alton Brown (whose show "Good Eats" I have taken to DVRing, in case you hadn't noticed) didn't mention anything about the alcoholic applications of this, but I think it would make a wicked blueberry martini!

4 cups of blueberries
2 cups of water
7 oz of sugar
1 oz lime juice

1) Bring the blueberries and water just to a boil, then reduce the heat and let them simmer for 15 minutes
2) Drain them into a cheesecloth-lined collander that's sitting in a nice deep bowl, and let them cool for 15 minutes (so you don't burn yourself when it comes to step 3
3) Pick up the corners of your cheesecloth, and wring it out, getting as much of the juice out as you can
4) Return the juice to your original saucepan, add the sugar and lime juice, and bring to a boil for 2 mins till the sugar dissolves (give it a bit of a stir of course)
5) Pour it into a heat-proof glass jar that you have a lid for
6) Let cool for an hour
7) Store in fridge. Alton leads me to believe that this would keep from 6 months to forever)

To use: mix 1/4 cup of the blueberry syrup with 8 oz of carbonated or seltzer water, serve over ice.

You'll have to find your own blueberry martini recipe, but, I imagine it would just involve reducing the amount of seltzer water and adding vodka or something.

I'm SO going blueberry picking this summer and making this syrup. And my aunt's no-bake blueberry pie thats also somewhere on this blog.

Faux-range Julius

2009-03-12T14:45:00.000-07:00

I love Orange Julius drinks, love 'em. Never thought to try and make one myself, but Alton Brown (gotta love 'im) has given me a recipe. So, I am putting here so I can easily find it again, and in case anyone else has a love for them too.

6 oz of frozen OJ (about 8 standard sized cubes*)
2 oz fresh OJ
zest from half an orange
1/2 cup whole milk
1/2 tsp vanilla
1T powdered sugar **

Place all that in your blender, blend, and serve immediately. Its no good after too long, and there is no reblending.

*best to make them in cube form so they blend easily
** must be powdered, because the cornstarch used as an anti-clumping agent will thicken up the drink and give it a nice frothy head

Pizza Dough

2009-02-15T12:34:00.000-08:00

1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup water
2 tablespoons olive oil

DIRECTIONS
Place 1 1/2 cups all-purpose flour, 1 tablespoon baking powder and 1/2 teaspoon salt in a bowl. Make a well in the center and add 1/2 cup water and 2 tablespoons olive oil.

Combine by gradually incorporating the flour into the olive oil and water, adding a little extra water if necessary. (Alternatively, combine the mixture in a food processor.)

Transfer the dough to a floured board and knead until smooth and elastic, 5-7 minutes.

Bake at 425 for 20 minutes on a stone, or 17 on a cookie sheet.

Microwave White Chicken Chili

2009-01-06T13:05:00.000-08:00

Ingredients:
• 3 whole heads garlic (about 48 cloves), unpeeled
• 3/4 tsp salt, divided
• 3 tbsp olive oil, divided
• 2 poblano peppers
• 1 medium onion
• 1 1/2 lb boneless, skinless chicken thighs
• 2 tbsp taco Seasoning Mix
• 2 cans (15.5 oz each) Great Northern beans, drained
• 1 jar (16 oz) salsa verde

Directions:

1. Slice about 1/4 in. off the pointed top of garlic heads to expose cloves. Place garlic cut side up in bowl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool.

2. Meanwhile, finely dice peppers. Chop onion. Combine peppers and onion in microwave safe casserole dish. Trim and finely dice chicken. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to casserole dish; mix well. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.

3. Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash. Add beans and salsa to batter bowl. Transfer bean mixture to casserole dish; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.

Yield: Yield: 8 servings (8 cups)

Nutrients per serving: Light (1 cup): Calories 230, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 70 mg, Carbohydrate 21 g, Protein 21 g, Sodium 750 mg, Fiber 4 g

Serve this chili with optional toppings such as shredded cheese, sour cream, lime wedges, diced avocado or chopped cilantro.

Boneless, skinless chicken breasts can be substituted for the chicken thighs, if desired.

Broccoli-Cheddar Puff

2008-12-23T09:03:00.000-08:00

INGREDIENTS
6 tbls butter or margarine
6 tbls all-purpose flour
1/2 tsp salt
1/8 tsp ground red pepper (cayenne)
2 1/4 cup whole milk
2 cups shredded sharp Cheddar cheese
4 head broccoli
1 head cauliflower
7 large eggs, separated
½ lb bacon, chopped
small onion, chopped
DIRECTIONS
1. Fry up bacon and onion, crisp
2. Chop up broccoli and cauliflower into bite-sized chunks, and in stir bacon and onion mixture; place into your greased casserole dish (should comfortably fit, with some headroom for the puff)
3. Melt butter in a large saucepan; and flour, sauté on low heat for a minute or so, to cook out the floury taste, add salt and pepper.
4.Gradually stir in milk, cooking until it boils and thickens, stirring often. Lower heat, and add cheese stirring just until it melts; remove from heat.
5. In small bowl, with fork, lightly beat egg yolks. Stir in about 1/2 cup cheese sauce. Gradually pour egg-yolk mixture into cheese sauce, stirring rapidly to prevent curdling. Cool slightly; meanwhile, preheat oven to 325º F.
6. In large bowl, with mixer at high speed, beat egg whites until stiff peaks form when beaters are lifted. With rubber spatula, gently fold one third of whites into cheese mixture. Fold cheese mixture gently back into remaining whites.
5. Pour sauce over veggies into prepared casserole. Bake 40 minutes or until top is browned and knife inserted in center comes out clean. Serve immediately.

Baked Jalapeno Poppers

2008-12-23T06:20:00.000-08:00

Ingredients

* 12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed
* 6 ounces cream cheese, softened
* 1 1/2 cups grated Monterey Jack or mozzarella cheese
* 1/2 teaspoon ground cumin
* 1/2 teaspoon cayenne, or less, to taste
* 2 large eggs
* 2 tablespoons milk
* 8 teaspoons Essence, recipe follows
* 1 cup panko crumbs, or fine dry breadcrumbs
* 1/2 cup all-purpose flour

Directions

Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.

In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne.

In a small bowl, beat together the eggs, milk, and 2 teaspoons of the Essence. In a shallow dish, combine the panko crumbs and remaining 4 teaspoons of Essence. In a third dish, combine the flour and remaining 2 teaspoons of Essence. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the panko crumbs, pressing to coat. If necessary, repeat the process. Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes.

Remove from the oven and serve immediately with cold beer.
*Essence (Emeril's Creole Seasoning)

* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 tablespoon dried leaf oregano
* 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Peanut Butter Blossoms

2008-11-28T12:02:00.000-08:00

Ingredients:
• 1/2 cup Shortening
• 1/2 cup Creamy Peanut Butter
• 1/2 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 3/4 cups All Purpose Flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Sugar
• 48 foil-wrapped milk chocolate pieces, unwrapped

Directions:
1. HEAT oven to 375°F.
2. CREAM together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.
3. STIR together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.
4. SHAPE into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
5. BAKE 10 to 12 minutes or until golden brown.
6. TOP each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.
Yield: 4 Dozen Cookies

One-Dish Lemon Chicken Bake

2008-11-27T12:22:00.001-08:00

Ingredients (Serves 6)

1 pint	grape tomatoes
2	small zucchinis, sliced on a bias, 1/4-inch thick
1 cup	green and black olives, pitted
1/3 cup	lemon zest
3 tbsp	capers, rinsed
8-10	fresh thyme sprigs
1/4 cup	olive oil
6	boneless, skinless chicken breasts, tenders removed

Instructions

Preheat oven to 450 F. Toss all ingredients except chicken with oil, and place in a 9- x 13-inch baking dish. Place chicken on top, spooning some vegetables onto chicken. Season with salt and pepper.
Bake 15–18 minutes, tossing mixture and turning chicken once, until chicken is cooked through.

Grilled Flank Steak Sandwich

2008-11-27T12:14:00.000-08:00

Ingredients (Serves 6 )

2 tbsp	each chopped fresh thyme, rosemary and parsley
2 cloves	garlic, minced
2 tbsp	balsamic vinegar
8 tbsp	olive oil
1	flank steak (about 2 lb)
1	shallot, finely chopped
½ cup	pitted, chopped green olives
8	campari tomatoes, roughly chopped
3 tbsp	capers, rinsed
12 slices	crusty bread, 3/4-inch thick
2 cups	arugula

Instructions

Preheat barbecue to medium-high. In a small bowl, combine herbs, garlic, vinegar and 3 tablespoons oil. Season with salt and pepper and rub into steak. Set steak aside.
In same bowl, combine shallot, olives, tomatoes and capers and toss with 3 tablespoons oil.
Grill steak, 5 minutes per side for medium rare, transfer to a cutting board and let rest 5 minutes before slicing thinly across grain.
Brush bread with remaining oil and grill. Place 1 piece toast on each plate, cover with a few arugula leaves, steak, tomato-olive relish and top with remaining toast.

Osso Bucco

2008-11-27T11:41:00.001-08:00

Ingredients (Serves 6)

¼ cup	olive oil
3	carrots, roughly chopped
1	medium onion, roughly chopped
3	stalks celery
6	pieces of veal shank
2 cloves	garlic, peeled and crushed
½ bunch	chopped Italian parsley
8	fresh sage leaves
½ cup	white wine
1	28-oz can crushed tomatoes
2 tbsp	tomato paste
1 cup	instant polenta or 1 can white cannellini beans, drained

Instructions

In the A.M. Add all ingredients except polenta or beans to a slow cooker and switch on.

Pour olive oil into the bottom of a slow cooker. Add carrots, onion and celery.
Place veal shanks over vegetables. Scatter garlic, Italian parsley and sage leaves around veal.
Pour in white wine, crushed tomatoes and tomato paste. Season generously with salt and pepper. Set pot to low heat and cook for a minimum of 6 hours.

In the P.M. Just before serving, cook instant polenta or add 1 can drained white cannelloni beans to slow cooker to round out the meal.

Green Curry Shrimp

2008-11-27T11:39:00.001-08:00

Ingredients (Serves 6)

1 tbsp	vegetable oil
18	jumbo shrimp, peeled and deveined
½ tbsp	minced garlic
¼ cup	green curry paste
1 ½ cups	vegetable stock
1	398-ml can coconut milk, shaken well
6 cups	small broccoli florets
1 ½ cups	frozen peas
	Thai basil, for garnish

Instructions

In a large, non-stick skillet, heat oil over medium-high. Add shrimp and garlic, and sauté until shrimp is pink, about 4 minutes. Transfer to a bowl and set aside.
Return skillet to heat, add curry paste, stock and coconut milk, and whisk to combine. Simmer until slightly thick, about 2 minutes.
Stir in broccoli and cook 2 minutes. Add shrimp and peas and heat through. Serve with steamed rice and garnish with basil.

Crockpot Mac N' Cheese

2008-11-24T16:21:00.000-08:00

16ozs cooked pasta
1 lg can evaporated milk
2 cups milk
1/2 cup melted butter
1 tsp salt
2 eggs beaten
2 cups grated cheddar cheese
1 cup grated gruyere
1 cup crumbled roquefort
crisp cooked bacon, crumbled to taste

Mix all ingredients except bacon in crock pot and cook on low for 2.5-3.5 hours, stirring occasionally. Stir in bacon, and add some extra cheese to the top about 1/2 hour before serving.

Puppy Chow

2008-11-21T05:25:00.000-08:00

Ingredients
9 cups Corn Chex
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Preparation Directions
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Fish Chowder (serves 4)

2008-11-13T07:06:00.000-08:00

INGREDIENTS
1 tablespoon butter
1 cup chopped onion
2 fresh mushrooms, sliced
1/2 stalk celery, chopped
2 cups chicken stock
2 cups diced potatoes
1 pound cod, diced into 1/2 inch cubes
salt to taste
ground black pepper to taste
1/2 cup clam juice
1/4 cup all-purpose flour
1 (12 fluid ounce) can evaporated milk

DIRECTIONS
1. In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
2. Add chicken stock and potatoes; simmer for 10 minutes.
3. Add fish, and simmer another 10 minutes.
4. Season to taste with Old Bay seasoning, salt and pepper. Mix together clam juice and flour until smooth; stir into soup. Remove from heat, and stir in evaporated milk.
Serve with crusty bread.

Beef & Broccoli Stir Fry

2008-11-13T06:56:00.000-08:00

INGREDIENTS
Sauce:
1/2 cup beef broth
2 tablespoons rice wine vinegar
1 tablespoon cornstarch
1 tablespoon soy sauce
1 teaspoon sugar

2 tablespoons oil
2 cups fresh broccoli florets
1 cup fresh pea pods
1 red bell pepper, cut into strips
1 small onion, sliced
2 tablespoons rice wine vinegar
1 pound boneless top round or sirloin steak, slightly frozen, cut into thin strips
1 garlic clove, minced
Hot cooked rice

DIRECTIONS
1. In small bowl, combine all sauce ingredients; mix well. Set aside.
2. In large skillet or wok, heat 1 tablespoon oil. Stir-fry broccoli, pea pods and red pepper 1 minute.
3. Add 2 tablespoons cooking wine. Cover; cook 1 to 2 minutes. Remove from pan. Heat remaining tablespoon oil; add meat and garlic. Stir-fry 5 minutes or until meat is brown. Add sauce to meat; cook 2 to 3 minutes or until thickened, stirring frequently.
4. Add vegetables; cook until thoroughly heated. Serve over cooked rice.

Chimichangas

2008-11-13T06:39:00.000-08:00

1/2 lb extra lean ground beef
2 tbsp diced green chiles
1 tsp oregano
1 tsp cumin
2 tsp chili powder
8 oz tomato sauce
1 small onion, finely chopped
1/3 cup cheddar cheese
1 garlic clove, minced
4 tortillas
Pam

Preheat oven to 400 degrees. Cook hamburger in skillet that is lightly sprayed with Pam. Add garlic, cumin, chili powder, chiles, tomato sauce and oregano and simmer for about 5 minutes, until the sauce thickens a bit.

On a Pam sprayed cookie sheet, fill each tortilla with a good scoop of goo (I had extra since I used extra meat but try to keep it as even as possible). Roll the tortilla up, pushing in the sides then rolling it. They will be thick and that is ok! Spray the tops of the tortillas so they glisten and bake about 20 minutes or until crisp.

Serve w/refried beans and/or spanish rice

Jan Hagels

2008-11-11T07:18:00.001-08:00

Jan Hagel cookies are a traditional Dutch holiday sweet. They are very thin, light and flaky.
Makes about 50

1 cup butter, softened
1 cup granulated sugar
1 egg yolk
2 cups sifted flour
1/2 teaspoon cinnamon
1 egg white
1 teaspoon water
8 ounces sliced almonds

Pre-heat oven to 325 F. Beat together butter, sugar and egg yolk with an electric mixer until light and fluffy. Stir in flour and cinnamon. Separate dough into 3 portions and spead thinly over 3 small baking sheets (or 2 larger ones). Beat egg white and water in a small bowl until frothy. Spread over dough. Arrange the almonds in a mosaic pattern on top. Bake for 15 to 20 minutes or until golden brown. Remove from oven and slice into diamond shapes while hot.

Spiced Apple Cider

2008-11-10T06:28:00.000-08:00

This is a favorite on a cold winter evening curled up in front of a fireplace or a fantastic holiday treat for parties and guests. For the more adventurous, add a little apple brandy to spice things up.

1 gal. unfiltered apple cider
1 cup brown sugar
6 oz. frozen lemonade
6 oz. frozen orange juice
1 tbsp. whole cloves
1 tbsp. whole allspice
1 tsp. ground nutmeg
5-6 whole cinnamon sticks

Combine unfiltered apple cider, brown sugar, frozen lemonade and frozen orange juice in a large pot. Place the spices in a cheesecloth and tie into a ball using twine or a string. Float the bundle in the liquid and warm over medium-low heat for 30 - 60 minutes. Leave it over low heat all night for holiday guests — if it lasts that long!

Orzo Risotto

2008-11-10T06:27:00.001-08:00

Risotto is such a wonderfully versatile dish. This version is fantastic on its own, or add any number of your favorite things.

2 tbsp olive oil
2 tbsp butter
1/2 lb. orzo (rice-shaped pasta)
1/2 cup small diced onion
2-3 cloves minced fresh garlic
1/2 cup dry white wine
4 cups chicken stock
2 tbsp chopped parsley
1/2 cup grated parmesan

Heat oil and butter in a saucepan. Add orzo and toast lightly - about 3 minutes. Add the onions and garlic, stir and cook until soft. Add wine, stir and deglaze about 1 minute. When wine has nearly evaporated, add 2 cups of stock, stirring until absorbed. Add the remaining stock, salt and pepper and cook until absorbed. Remove from heat, add chopped parsley and cheese and season to taste.

Steak and Mushroom Pie w/ Guinness

2008-11-09T16:03:00.000-08:00

2 tbsp oil
1 kg stewing steak, cut into cubes
250g flat mushrooms, quartered
1 tbsp coarse-grained mustard
1 onion
2 tbsp plain flour
1 stubby Guinness beer
500ml beef stock
salt and pepper to taste
sheet of frozen puff pastry
beaten egg to glaze

Directions
Heat oil in frying pan, add beef, a few pieces at a time, and fry until evenly browned.

Drain and put aside. Fry onion until softened, add mushrooms and cook a further 3 minutes. Return meat to the pan, sprinkle flour and mix well. Add Guinness and stock, mustard and seasoning. Cover and cook in a casserole dish at 180C for 1 1/2 hours.

Spoon the beef mixture into a 1 1/2-litre pie dish and cool. Keep extra sauce. Place dish on top of pastry and trim. Cut trimmings into thin strips.

Brush edge of dish with water and place strips on dish edge. Brush with water. Place lid in position and press edges together, trim pastry if needed. Brush pie with egg.

Cook at 200C for 55 minutes, cover with foil if over-browning. Reheat extra sauce and serve with pie.

Corn Casserole

2008-11-09T06:44:00.000-08:00

2 16.5 oz cans yellow cream corn
2 cups shredded cheddar cheese
1 4 oz. can chopped green chiles (drained)
1/2 cup finely chopped white onion
1 cup milk
2 large eggs (lightly beaten)
1 cup yellow corn meal
1 1/2 teaspoons garlic salt
1/2 teaspoon baking soda

Combine first 6 ingredients in a large bowl. Mix remaining ingredients in a separate bowl. Fold into the corn mixture. Pour into a lightly greased 11 x 7 x 1.5 dish. Bake at 350 Fahrenheit for 50 minutes or until knife comes out clean.

Zucchini Grinders (serves 2)

2008-11-08T08:13:00.000-08:00

INGREDIENTS

* 1-1/2 teaspoons butter
* 1 medium zucchini, cubed
* 1/2 pinch red pepper flakes
* salt and pepper to taste
* 1/2 cup marinara sauce
* 2 med bocconcini (2" diameter)
* 2 (6 inch) French or Italian sandwich rolls, split

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Melt butter in a skillet over medium heat. Fry the zucchini in butter until browned and slightly tender. Season with red pepper flakes, salt and pepper, and stir in the marinara sauce. Cook and stir until sauce is heated.
3. Slice bocconcini into 1/4" thick slices, and lay into bun. Spoon a generous amount of the zucchini mixture into each sandwich roll. Close the rolls, and wrap individually in aluminum foil.
4. Bake for 15 minutes in the preheated oven, until bread is heated through, and cheese is melted. The bocconcini will be stringy and gooey and delish.

Parmesan Crusted Pork Chops and Oven Potato Wedges

2008-11-08T07:53:00.000-08:00

*Courtesy of Nikki and Giia Di Laurentis

Ingredients
2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil

Directions
Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side.

OVEN POTATO WEDGES

Nikki made this one up so there really are no measurements. Cut 4-5 small potatoes into wedges. Rinse in cold water and dry. Put them in a medium bowl and sprinkle in salt, pepper, garlic powder, cayenne pepper, chili powder and parsely (or whatever spices you want). Pour in 2-3 tablespoons of olive oil and toss to coat. Place in a single layer on a cookie sheet and cook at 400 degrees until golden brown (about 20-30 minutes). I like to put mine under the broiler for a few minutes to make them extra crispy.

MUG CAKE

2008-10-30T06:05:00.000-07:00

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (this can serve 2 if you want to feel slightly more virtuous).

Chicken Noodles Romanoff

2008-10-29T08:21:00.000-07:00

Serves: 6

This rich and cheesy dish is fit for a Tsar - or Tsarina. Pairs excellently with a Caesar salad - a noble meal, indeed!

Ingredients:

5 cups medium egg noodles
2 cups chopped cooked chicken
1 cup sour cream
1 cup 2% cottage cheese
1/2 cup grated sharp Cheddar cheese
1 tablespoon onion flakes
1/2 teaspoin Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
1/4 teaspoon garlic powder

1/2 cup grated sharp Cheddar cheese

Directions:

Cook noodles in boiling salted water in large uncovered saucepan or Dutch oven for 6 to 8 minutes, stirring occasionally, until tender but firm. Drain. Return to same saucepan.
Add next 9 ingredients. Stir. Transfer to greased 3 quart casserole.
Sprinkle with second amount of Cheddar cheese. Bake, uncovered, in 350°F oven for 30 to 40 minutes until heated through.

Chicken Pot Pie

2008-10-29T08:20:00.000-07:00

*From the Nest.com

This tasted absolutely incredible. Certainly not dietetic, but so good. I used 2 cups of whipping cream and 2 cups of 1% milk instead of 4 cups of heavy cream. I just wasn't sure what "heavy cream" was exactly. I think it might have been too rich with all heavy cream anyway. I also thickened the sauce a bit more with about a tbsp of cornstarch. I like my pie filling to be really thick. Not gelatinous, but thick. It's a fine line.

Ingredients:
2 tablespoons extra virgin olive oil
2 1⁄2 pounds boneless, skinless chicken breast halves
Salt and freshly ground black pepper
1⁄3 cup unsalted butter (2⁄3 stick)
1⁄2 small yellow onion, finely chopped (1⁄4 cup)
2 cloves garlic, minced
1⁄3 cup all-purpose flour
4 cups heavy cream
2 chicken bouillon cubes
2 cups frozen green peas
2 cups cooked diced carrots
Pinch ground nutmeg
1⁄4 cup chopped fresh parsley
All-purpose flour for dusting
1 sheet frozen puff pastry (from a 17.5-ounce package), thawed
1 large egg, lightly beaten
Directions:

1. Preheat oven to 350°F. In a large skillet, heat the oil over medium-high heat. Season the chicken with salt and pepper. Cook the chicken in the oil for 12 to 15 minutes or until cooked through, reducing the heat if necessary. Transfer the chicken to a paper towel-lined plate to drain. When it is cool enough to handle, chop it into bite-size pieces.
2. In the same skillet, melt the butter over medium heat. Add the onion; cook and stir for 3 minutes. Add the garlic; cook and stir for 30 seconds. Stir in the flour; cook and stir for 1 minute.
3. Slowly pour in the cream, then stir in the bouillon cubes. Stir in the chicken, peas, carrots, nutmeg, and salt and pepper to taste. Simmer for 1 to 2 minutes or until thickened. Stir in the parsley. Pour the mixture into a 9-inch round baking pan.
4. On a lightly floured surface, unfold the pastry and cut out a 10-inch circle. Using a sharp knife, lightly crosshatch the circle’s surface. Place the pastry circle over the vegetables, tucking the excess dough down into the edges of the pan. Brush the crust lightly with the beaten egg.
5. Bake about 35 minutes or until the crust is puffed and golden. Let stand for 5 minutes before serving.

BLOODY EYEBALL CUPCAKES

2008-10-20T08:22:00.000-07:00

For the cupcakes:

1 3 / 4 cups all-purpose flour
1 1 / 2 teaspoons baking powder
3 / 4 teaspoon salt
1 cup sugar
12 tablespoons (1 1 / 2 sticks) unsalted butter, softened but still cool, cut into 12 pieces
3 large eggs
3 / 4 cup milk
1 1 / 2 teaspoons vanilla extract
For the filling:
6 tablespoons seedless raspberry jam
4 drops red food coloring
3 tablespoons light corn syrup
For the frosting:
1 cup (2 sticks) unsalted butter, at room temperature
2 cups powdered sugar
1 1 / 2 tablespoons milk
1 1 / 2 teaspoons vanilla extract
1 / 8 teaspoon table salt
15 drops white food coloring (optional)
To decorate:
12 small red gum balls
2 3 / 4 -ounce tubes red decorating gel
To make the cupcakes, adjust an oven rack to the middle position. Heat the oven to 350 F. Lightly coat two 6-cup muffin tins with baking spray. Alternatively, coat the tins with cooking spray, then dust with flour and tap to remove any excess.

In a large bowl, use an electric mixer on low to combine the flour, baking powder, salt and sugar. Add the butter, a piece at a time, and beat until the mixture resembles coarse sand, about 3 minutes.

Add the eggs, one at a time, and mix until combined. Add the milk and vanilla, then increase speed to medium, and mix until light and fluffy and no lumps remain, about 3 minutes.

Fill the muffin cups three-quarters full (do not overfill) with batter. Bake until a toothpick inserted at the center comes out clean, about 18 to 20 minutes. Cool the cupcakes in the pan for 5 minutes, then transfer them to a rack to cool completely.

To make the filling, in a small bowl whisk together the jam, food coloring and corn syrup. Set aside.

When the cupcakes have cooled, cut a cone of cake out of the center of each. To do this, insert the tip of a paring knife at a 45-degree angle about 1 / 8 inch from the top edge of the cupcake and cut all the way around the top (cutting about 3/4 inch into the cupcake).

Remove the cone of cake from the center. Cut away all but the top 1 / 4 inch of the cones, leaving only small disks of cake. Set aside.

To fill the cupcakes, spoon about 1 / 2 tablespoon of the filling into the cavity of each cupcake. Gently place the disks of cupcake over the filling, being careful not to press too hard. You do not want the filling to ooze out.

To make the frosting, in a large bowl use an electric mixer on high to beat the butter until light and fluffy, about 30 seconds. Slow the mixer to low and add the powdered sugar, 1 / 2 cup at a time, and mix until combined.

Increase the mixer to high and beat until pale and fluffy, about 1 minute. Reduce speed to medium and add the milk, vanilla and salt. Increase speed to high and beat until fluffy, about another 30 seconds. If desired, beat in white food coloring.

Spread a generous amount of the frosting over each cupcake, being careful not to detach the top disk of cake. Place one gum ball in the frosting at the center of each cupcake to form the pupil.

Use the red decorating gel to draw veins in the frosting radiating outward from the pupil.

Start to finish: 1 1/2 hours (30 minutes active)

Servings: 12

Ljubica’s Apple Cake

2008-10-19T11:19:00.000-07:00

3 cups flour
1 ½ cup sugar
3 tsp baking powder
1 tsp salt
1 tsp vanilla
4 eggs slightly beaten
¼ cup orange juice
1 cup oil
3 cup cut up apples

Mix dry ingredients make a hole in the middle & add the rest of the ingredients.
Mix well with wooden spoon (dough is very thick).
Spread just over ½ dough on pan (13 x 9”), place apple,
Sprinkle with sugar & cinnamon , pour rest of dough on top in strips.
Bake 1 hr at 350º (but check with tooth pick if it comes out clean).

Bread Bowl Artichoke Dip

2008-10-16T06:04:00.000-07:00

2 16-oz (500 g) sourdough bread rounds (about 6-in./15-cm diameter), divided
Vegetable oil
4 oz (125 g) cream cheese, softened
1⁄2 cup (125 mL) milk
1 Can (398 mL) artichoke hearts in water, drained and chopped
1 40-g envelope or one 51-g box (2 envelopes) vegetable soup mix
1 garlic clove, pressed
2 Tbsp lemon juice
8 oz (250 g) sour cream
Grated Parmesan cheese

Preheat oven to 450°F (230°C).
Slice off top of one bread round to create a lid; set lid aside. Carefully remove center of bread round to form a 41⁄2-inch-wide (12-cm) and 2-inch-deep (5-cm) well for dip.
Slice center of first and entire second bread round into 1-in. (2.5-cm) cubes.
Place bread bowl on center of cookie sheet and arrange bread cubes around bowl; spray with vegetable oil.
In bowl, whisk cream cheese until smooth using a whisk. Add milk to cream cheese; whisk until smooth.
Add artichokes, soup mix and garlic
Mix well. Microwave on HIGH 5-7 minutes or until hot (do not boil).
Stir lemon juice and sour cream into hot artichoke mixture; pour into bread bowl.
Grate Parmesan cheese over bread bowl and bread cubes using Rotary Grater. Lay top of Bread against bread bowl.
Bake 12-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.

Bechamel Sauce

2008-10-07T06:00:00.000-07:00

Cook Time: 20 minutes

Ingredients:

2 cans of evaporated milk (14.5 ounce cans)
8 tablespoons of cornstarch (or cornflour)
4 cups of water
2 eggs, beaten
1/2 cup of grated kefalotyri cheese (or pecorino)
1 tablespoon of butter-flavored vegetable shortening or butter
1 teaspoon of salt
pinch of grated nutmeg

Preparation:

In a large saucepan, bring the water to a boil. Once it boils, dissolve the cornstarch in one can of evaporated milk, and add to the water, stirring briskly with a wire whisk. Lower the heat to medium and add the second can of milk, the salt, and shortening or butter. Continue to whisk until the sauce thickens. Add the beaten eggs and nutmeg, whisking very quickly (so the eggs don't cook) until well blended. Remove from the heat, stir in the cheese, mix well and set aside, covered, until ready to use.
Yield: enough for one complete 11 x 14 x 3 pan of moussaka or pastitsio (about 7 cups).
Storage & Reheating
Béchamel can be refrigerated for one day (not more). It can be reheated using a double boiler (stirring constantly) or in the microwave, covered, vented, on medium power. Microwave time depends on the amount to be reheated and the microwave's wattage, so check every couple of minutes.

Pastitsio

2008-10-07T05:59:00.000-07:00

Prep Time: 1 hours, 15 minutes
Cook Time: 1 hours,
Ingredients:

1 1/2 pounds of bucatini pasta (or other tubular pasta like penne, ziti #2 etc.)
1 cup of olive oil
1-2 cloves of garlic, finely minced
1 1/4 cup of chopped onions
1 1/2 pounds of ground beef
2 1/2 cups of peeled, chopped plum tomatoes
1 1/2 teaspoons of ground cinnamon
6 whole cloves
sea salt
20 or more ground peppercorns (to taste)
1 1/4 cups of grated kefalotyri cheese (or pecorino)
1/2 cup of breadcrumbs
béchamel sauce with cheese or basic béchamel

Preparation:

Make the Meat Sauce
Sauté the onions until translucent in 2 tablespoons of olive oil in a large heavy-bottomed frying pan. Add meat and continue to stir until lightly brown. Add the tomatoes, cinnamon, cloves, garlic, salt, and pepper and stir well to combine. Reduce heat and simmer until liquid has been absorbed, about 30-35 minutes. This is very important - the meat mixture should be as dry as possible without sticking to the bottom of the pan. Set meat mixture aside, uncovered, and allow to cool.
Preheat oven to 350F (160C). Lightly grease a baking or roasting pan approximately 11 X 14 X 3 inches high.
Prepare the Pasta
While the meat is simmering, prepare the pasta. Cook until slightly underdone, drain, toss with a couple of tablespoons of olive oil to prevent sticking, and set aside.
Make the béchamel sauce with cheese.
Spread the breadcrumbs evenly on the bottom of an 11x15x3-inch baking pan. Use 1/2 the pasta for the first layer and sprinkle with 1/2 cup of the grated cheese. Remove cloves from the sauce, add the meat sauce evenly over the pasta, and sprinkle with 1/2 cup of the grated cheese. Add the remaining pasta on top. Carefully pour the béchamel over the top and use a spatula to spread evenly.
Bake at 350F (160C) for 30 minutes, then sprinkle the remaining 1/4 cup of grated cheese on top, and continue to bake for another 15 to 30 minutes until the sauce rises and turns golden brown.
Remove pan from oven and allow to cool before serving (Pastitsio is served warm, not hot).
Yield: serves 6-8
Notes: This dish can be prepared the day before, all the way to the béchamel sauce, refrigerated overnight, and cooked the next day after adding the sauce.

Ground Beef Quiche

2008-10-05T07:46:00.000-07:00

PREP TIME 15 min; COOK TIME 35 min; READY IN 50 min; SERVINGS 6

INGREDIENTS

1/2 pound ground beef
1 1/2 cup broccoli florets, cut small
1/2 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
3 eggs
1/2 cup milk
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese
1 (9 inch) unbaked pastry shell

DIRECTIONS

In a skillet, cook ground beef and onion until beef is browned and onion is tender; drain. Stir in broccoli, salt, oregano, garlic powder and pepper. In a bowl, beat eggs, milk and mayonnaise, stir into meat mixture. Fold in cheeses. Pour into pastry shell. Bake, uncovered, at 350 degrees F or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.

Tomato Sauce

2008-10-05T07:40:00.000-07:00

4 tablespoons olive oil
1 onion, chopped
3 tomatoes, chopped
1 tablespoon tomato puree
1 cup chicken stock
fresh basil
salt and pepper to taste

DIRECTIONS

In a large skillet over medium heat, cook onion in olive oil until translucent. Stir in tomatoes, cook until juice begins to thicken. Stir in puree, chicken stock, salt and pepper. Reduce heat and simmer until reduced to a nice thick consistency. Stir in basil and let cook a few minutes more.

Caramel Apple Pork Chops

2008-10-05T07:29:00.001-07:00

Serve with mashed potatoes and buttered green beans."

PREP TIME 20 Min; COOK TIME 25 Min; READY IN 45 Min; SERVINGS 4

* 4 (3/4 inch) thick pork chops
* 1 teaspoon vegetable oil
* 2 tablespoons brown sugar
* salt and pepper to taste
* 1/8 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 2 tablespoons unsalted butter
* 2 tart apples - peeled, cored and sliced
* 3 tablespoons pecans (optional)

DIRECTIONS

1. Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
2. Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
3. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
4. Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

This was veeeery tasty. I thought that it might be too sickly sweet, but it was just right. Just be sure not to cook the porkchops for too long, or else they get tough. Really really good way to make porkchops. Caramel sauce isn't that great for you, but hey, you gotta cut loose some times.

Cheesy Fish Fillets with Spinach

2008-10-05T07:01:00.000-07:00

From allrecipes.com

PREP TIME 20 Min; COOK TIME 25 Min; READY IN 45 Min; SERVINGS 4

* 2 tablespoons butter
* 2 tablespoons flour
* 1 teaspoon instant chicken bouillon
* 1 dash nutmeg (I used cinnamon; still good)
* dash cayenne pepper
* 1 dash white pepper
* 1 cup milk
* 2/3 cup shredded Swiss or Cheddar cheese
* 1 (10 ounce) package frozen chopped spinach, thawed, well drained (I used fresh, and just sauteed it with some onions first to wilt)
* 1 tablespoon lemon juice
* 1 pound fish fillets (I used red tilapia), cut into serving pieces
* 1/2 teaspoon salt
* 2 tablespoons grated Parmesan cheese
* Paprika

DIRECTIONS

1. Heat butter over low heat until melted. Stir in flour, bouillon, nutmeg, red pepper and white pepper; cook over low heat, stirring constantly, until mixture is smooth and bubbly. Stir in milk; heat to boiling and cook, stirring constantly, for 1 minute. Add cheese and cook, stirring constantly, just until cheese melts. Set aside. Place spinach in ungreased 12-in. x 7-1/2-in. baking dish or 8-in. square baking dish. Sprinkle with the lemon juice. Arrange fish on spinach; sprinkle with salt. Spread sauce over fish and spinach. Bake, uncovered, at 350 degrees F until fish flakes easily with a fork, about 20 minutes. Sprinkle with the Parmesan cheese and paprika; return to oven for 5 minutes.

Diabetic Exchanges: One serving equals 4 protein, 2 vegetable, 1 fat; also; 307 calories, 860 mg sodium, 108 mg cholesterol, 10 gm carbohydrate, 31 gm protein, 16 gm fat.

I was kind of leery about this. I thought that the cheese sauce would be way to heavy and cloying, but its not. It's quite good. And the nutmeg (or in my case cinnamon) gives it a really nice flavour. But just use a dash...
I had a lot of liquid that was released in the cooking, so I probably could have thrown some raw rice in there with the spinach as the base, and that would have cooked up beautifully. Maybe next time, that's what I'll do.

Creamed Spinach (serves 6)

2008-10-01T06:49:00.000-07:00

Ingredients
3 beaten Eggs
8 ounces, shredded Cheese - Sharp Cheddar
1 (10 oz.) package frozen chopped, drained Spinach
1 ( 16 oz. ) carton Cottage Cheese

Cooking Directions
Combine all ingredients and mix well. Spoon into a casserole dish that has been sprayed with cooking spray. Bake 45 minutes at 350 degrees.

Chimichurri Sauce

2008-09-04T11:47:00.000-07:00

A savory condiment ubiquitous to the cuisine of Argentina, chimichurri packs a flavorful punch. It's found on virtually every Argentine dining table, where its culinary role is similar to that of ketchup in the United States. There are many versions of chimichurri, but the primary ingredients are always fresh herbs, spicy chili, oil and vinegar, with a texture ranging from smooth to salsalike. This piquant sauce is delicious paired with grilled steak.

Ingredients:

3/4 cup chopped fresh flat-leaf parsley
3 Tbs. chopped fresh cilantro
6 garlic cloves, chopped
1/3 cup red wine vinegar
1/2 cup extra-virgin olive oil
2 tsp. salt
1/2 tsp. red pepper flakes
Freshly ground black pepper, to taste

Directions:

In a bowl, whisk together the parsley, cilantro, garlic, vinegar, olive oil, salt, red pepper flakes and black pepper. Use the sauce immediately, or cover and refrigerate for up to 4 hours. Bring to room temperature before serving. Makes 1 cup.

Williams-Sonoma Kitchen.

Chocolate & Peanut Butter Ribbon Dessert

2008-09-04T10:44:00.000-07:00

12 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided

2 Tbsp. butter, melted

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2 cup creamy peanut butter

1/2 cup sugar

2 tsp. vanilla

1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided

2 squares BAKER'S Semi-Sweet Chocolate, melted

CRUSH 8 of the cookies in resealable plastic bag with rolling pin. Mix cookie crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf pan.

MIX cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the whipped topping. Spoon 1/2 cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture.

FREEZE 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top dessert with remaining whipping topping and cookies.

*Courtesy KRAFT

Chocolate Chip Sour Cream Cake

2008-09-04T05:51:00.000-07:00

Thanks to T.bird, from Bless This Food. She has pictures in her posting of this recipe!

1 stick butter, at room temperature
1 1/2 cups sugar
3 eggs, separated
1 1/2 teaspoons vanilla extract
16 ounces sour cream
3 cups all-purpose flour
1 teaspoon baking powder

1 1/2 teaspoons baking soda

12 ounces chocolate chips

1/2 cup sugar

1 teaspoon cinnamon

Preheat oven to 350°.

In a large bowl, cream butter and 1 1/2 cups sugar, then mix in the egg yolks and vanilla. Sift flour, baking soda and baking powder together into a separate bowl. Alternately add sour cream and then dry ingredients into butter mixture. Beat eggs whites until stiff, then fold into batter. Mix last 1/2 cup sugar and cinnamon together in a separate, small dish.

In a greased 9″x13″ pan, pour in half of the cake batter. Sprinkle the top with half of the cinnamon-sugar mixture and half of the chocolate chips. Pour remaining batter on top, sprinkling the top with the remaining cinnamon-sugar and chocolate chips.

Bake for 40 to 50 minutes, or until a tester comes out clean.