Tuesday, July 27, 2010
Tuesday, February 23, 2010
Artichoke Gratinata (Giada)
ARTICHOKE GRATINATA
GIADA
Ingredients
• 3 tablespoons olive oil
• 1 garlic clove, minced
• 1 pound frozen artichoke hearts, thawed
• 2 tablespoons chopped fresh parsley leaves
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon red pepper flakes
• 1/2 cup chicken broth
• 1/4 cup Marsala wine
• 2 tablespoons butter
• 1/3 cup plain bread crumbs
• 1/3 cup grated Parmesan
Directions
Preheat the oven to 450 degrees F.
Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.
Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.
GIADA
Ingredients
• 3 tablespoons olive oil
• 1 garlic clove, minced
• 1 pound frozen artichoke hearts, thawed
• 2 tablespoons chopped fresh parsley leaves
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon red pepper flakes
• 1/2 cup chicken broth
• 1/4 cup Marsala wine
• 2 tablespoons butter
• 1/3 cup plain bread crumbs
• 1/3 cup grated Parmesan
Directions
Preheat the oven to 450 degrees F.
Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.
Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.
Steak Marinade (BF)
8 cloves garlic, chopped
1 cup chopped parsley leaves (about 1/2 bunch)
1 lime, zested and juiced
1/4 cup olive oil
Salt and freshly ground black pepper
2 (1-inch) thick rib-eye steaks
Combine all the ingredients and spread half over the top of steaks. Put plastic wrap over steaks and flip to coat other side with remaining gremolata. Wrap and let sit for 30 minutes to 1 hour. (Also can be done using a plastic resealable bag.) Flip steaks once while marinating.
Heat grill to medium-high heat. Grill steaks for 4 to 5 minutes on each side for medium-rare. Remove to a serving platter and let rest for at least 10 minutes.
1 cup chopped parsley leaves (about 1/2 bunch)
1 lime, zested and juiced
1/4 cup olive oil
Salt and freshly ground black pepper
2 (1-inch) thick rib-eye steaks
Combine all the ingredients and spread half over the top of steaks. Put plastic wrap over steaks and flip to coat other side with remaining gremolata. Wrap and let sit for 30 minutes to 1 hour. (Also can be done using a plastic resealable bag.) Flip steaks once while marinating.
Heat grill to medium-high heat. Grill steaks for 4 to 5 minutes on each side for medium-rare. Remove to a serving platter and let rest for at least 10 minutes.
BBQ Pork
Ingredients
• 1/4 cup Worcestershire sauce
• 1/4 cup soy sauce
• 2 tablespoons honey
• 2 tablespoons cider vinegar
• 3 teaspoons lemon juice
• 1 teaspoon prepared mustard
• 1 teaspoon salt
• 1/2 teaspoon celery seed
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• 1 (4-pound) pork loin roast
• 1 cup barbeque sauce
Directions
In a small bowl, combine Worcestershire sauce, soy sauce, honey, vinegar, lemon juice, mustard, salt, celery seed, pepper, and garlic. Place pork loin roast in a large plastic resealable bag and pour marinade over pork loin. Seal and marinate in refrigerator for at least 4 hours (preferably overnight).
Preheat oven to 325 degrees F.
• 1/4 cup Worcestershire sauce
• 1/4 cup soy sauce
• 2 tablespoons honey
• 2 tablespoons cider vinegar
• 3 teaspoons lemon juice
• 1 teaspoon prepared mustard
• 1 teaspoon salt
• 1/2 teaspoon celery seed
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• 1 (4-pound) pork loin roast
• 1 cup barbeque sauce
Directions
In a small bowl, combine Worcestershire sauce, soy sauce, honey, vinegar, lemon juice, mustard, salt, celery seed, pepper, and garlic. Place pork loin roast in a large plastic resealable bag and pour marinade over pork loin. Seal and marinate in refrigerator for at least 4 hours (preferably overnight).
Preheat oven to 325 degrees F.
Sue and Gloria's Baked Beans (PD)
Ingredients
• 4 (16-ounce) cans baked beans
• 1 (20-ounce) can crushed pineapple, drained
• 1 cup molasses
• 1 cup BBQ sauce
• 2 tablespoon yellow or brown mustard
• 5 slices cooked bacon, crumbled
• 1 (6-ounce) can french-fried onions, crushed
• Salt and freshly ground black pepper
Directions
Preheat oven to 350 degrees F.
In large bowl, mix together beans, pineapple, molasses, BBQ sauce, mustard, bacon, and a third of the onions. Add some salt and pepper, to taste. Pour beans in 9 by 13-inch casserole dish and sprinkle remaining crushed onions and bacon on top. Cook in oven for 1 hour or until beans brown and bubble. Serve warm
• 4 (16-ounce) cans baked beans
• 1 (20-ounce) can crushed pineapple, drained
• 1 cup molasses
• 1 cup BBQ sauce
• 2 tablespoon yellow or brown mustard
• 5 slices cooked bacon, crumbled
• 1 (6-ounce) can french-fried onions, crushed
• Salt and freshly ground black pepper
Directions
Preheat oven to 350 degrees F.
In large bowl, mix together beans, pineapple, molasses, BBQ sauce, mustard, bacon, and a third of the onions. Add some salt and pepper, to taste. Pour beans in 9 by 13-inch casserole dish and sprinkle remaining crushed onions and bacon on top. Cook in oven for 1 hour or until beans brown and bubble. Serve warm
Mexican Cornbread (PD)
Ingredients
• 1 cup yellow cornmeal
• 1 cup sifted all-purpose flour
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1 cup whole milk or buttermilk
• 1/3 cup sour cream
• 1/4 cup vegetable oil
• 2 tablespoons chopped jalapenos, or to taste
Directions
Preheat oven to 425 degrees F.
Grease an 8-inch square pan, cast iron skillet, or cornbread mold. In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt. To dry mixture, add egg, milk, sour cream, oil, and jalapenos and mix until smooth. Pour into prepared pan. Bake for 20 to 25 minutes, or until golden.
• 1 cup yellow cornmeal
• 1 cup sifted all-purpose flour
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1 cup whole milk or buttermilk
• 1/3 cup sour cream
• 1/4 cup vegetable oil
• 2 tablespoons chopped jalapenos, or to taste
Directions
Preheat oven to 425 degrees F.
Grease an 8-inch square pan, cast iron skillet, or cornbread mold. In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt. To dry mixture, add egg, milk, sour cream, oil, and jalapenos and mix until smooth. Pour into prepared pan. Bake for 20 to 25 minutes, or until golden.
Cheese Corn on the Cob (PD)
Ingredients
• 1/2 cup mayonnaise
• 5 ears corn, husks and silk removed
• 1 cup shredded Parmesan
• Chili powder
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
Directions
Prepare grill.
Brush a thin layer of mayonnaise on corn. Sprinkle the corn with cheese, chili powder, salt and pepper. Wrap each corn with foil and place on the grill. Turn occasionally and cook for about 10 minutes (until kernels begin to brown). Serve warm.
• 1/2 cup mayonnaise
• 5 ears corn, husks and silk removed
• 1 cup shredded Parmesan
• Chili powder
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
Directions
Prepare grill.
Brush a thin layer of mayonnaise on corn. Sprinkle the corn with cheese, chili powder, salt and pepper. Wrap each corn with foil and place on the grill. Turn occasionally and cook for about 10 minutes (until kernels begin to brown). Serve warm.
Tuesday, October 13, 2009
Cream Cheese Pumpkin Cake
From DENA
One Spice cake mix
15-20 oz. can of pumpkin
2 eggs
1 8oz. cream cheese
1 1/2 cups choc. chips
1/2 cup sugar.
Mix together cake mix, pumpkin and 2 eggs. Mixture will kind of thick. Pour into bundt cake pan. Cream together cream cheese, sugar and 1 egg, stir in choc. chips. Drop by spoonfulls into cake batter, swirl with knife to make marble effect ( just slightly).
Bake on 350 for 30-35 mins.
I have made these into muffins and you could also do mini loaves.
One Spice cake mix
15-20 oz. can of pumpkin
2 eggs
1 8oz. cream cheese
1 1/2 cups choc. chips
1/2 cup sugar.
Mix together cake mix, pumpkin and 2 eggs. Mixture will kind of thick. Pour into bundt cake pan. Cream together cream cheese, sugar and 1 egg, stir in choc. chips. Drop by spoonfulls into cake batter, swirl with knife to make marble effect ( just slightly).
Bake on 350 for 30-35 mins.
I have made these into muffins and you could also do mini loaves.
Monday, October 12, 2009
Meatballs
Meatballs:
1 small (6-ounce) onion, grated
1/2 cup chopped fresh flat-leaf parsley, plus 1/4 cup
2/3 cup grated Parmesan cheese, plus 1/4 cup
1/3 cup Italian-style bread crumbs
1 large egg
2 tablespoons ketchup
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
8 ounces ground beef
8 ounces ground veal
2 ounces smoked mozzarella cheese, cut into 16 (1/2-inch) cubes
Position an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large bowl, combine the onion, 1/2 cup parsley, 2/3 cup Parmesan, bread crumbs, egg, ketchup, garlic, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the beef and veal. Using your hands, combine all ingredients gently but thoroughly. Shape the meat mixture into 16 (1 1/2-inch-diameter) meatballs and place on the prepared baking sheet. Make a hole in the center of each meatball and place a cube of mozzarella inside. Reform the meatball so that the mozzarella is completely covered with the meat mixture. Bake the meatballs for 15 minutes until cooked through.
.
1 small (6-ounce) onion, grated
1/2 cup chopped fresh flat-leaf parsley, plus 1/4 cup
2/3 cup grated Parmesan cheese, plus 1/4 cup
1/3 cup Italian-style bread crumbs
1 large egg
2 tablespoons ketchup
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
8 ounces ground beef
8 ounces ground veal
2 ounces smoked mozzarella cheese, cut into 16 (1/2-inch) cubes
Position an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large bowl, combine the onion, 1/2 cup parsley, 2/3 cup Parmesan, bread crumbs, egg, ketchup, garlic, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the beef and veal. Using your hands, combine all ingredients gently but thoroughly. Shape the meat mixture into 16 (1 1/2-inch-diameter) meatballs and place on the prepared baking sheet. Make a hole in the center of each meatball and place a cube of mozzarella inside. Reform the meatball so that the mozzarella is completely covered with the meat mixture. Bake the meatballs for 15 minutes until cooked through.
.
Stuffed Apples
Baked apple stuffed with almonds, walnuts and Amaretti cookies with caramelized apple cider and maple syrup sauce
FRESCO by Scotto
INGREDIENTS
Stuffed apples
• 1/3 cup firmly packed light brown sugar
• 2 cups Amaretti cookies roughly chopped
• 3 tablespoons roughly chopped sliced toasted almonds
• 3 tablespoons roughly chopped toasted walnuts
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 4 tablespoons Amaretto liqueur
• 1 whole egg
• 1/2 cup melted sweet unsalted butter
• 1/2 cup milk
• 6 large, firm baking apples, such as Cortland apples, cored but not peeled
• 3 tablespoons salted butter, cut into 6 pieces
• 1 1/2 cups apple cider
• 1/2 cup maple syrup
DIRECTIONS
Stuffed apples
1. Preheat oven to 400 degrees. In a small bowl, mix together brown sugar, Amaretti cookies, almonds, walnuts, cinnamon, nutmeg, Amaretto liqueur, egg, melted butter and milk. Soak all ingredients in the milk and mix well until all ingredients are soft to the touch.
2. Stuff apples with Amaretti cookie and nut mixture.
3. Place apples in a 13 x 9-inch glass baking pan. Pour in apple cider and maple syrup. Top each apple with a pat of butter and bake.
4. Baste apples every 5 to 7 minutes until apples are tender, about 30 to 45 minutes. When apples are done, set aside and cover with foil to keep warm.
5. Pour the pan juice into a small saucepan, bring to boil, lower heat and simmer mixture until it becomes a thick syrup. Pour syrup over each apple, top with mascarpone cream and serve.
FRESCO by Scotto
INGREDIENTS
Stuffed apples
• 1/3 cup firmly packed light brown sugar
• 2 cups Amaretti cookies roughly chopped
• 3 tablespoons roughly chopped sliced toasted almonds
• 3 tablespoons roughly chopped toasted walnuts
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 4 tablespoons Amaretto liqueur
• 1 whole egg
• 1/2 cup melted sweet unsalted butter
• 1/2 cup milk
• 6 large, firm baking apples, such as Cortland apples, cored but not peeled
• 3 tablespoons salted butter, cut into 6 pieces
• 1 1/2 cups apple cider
• 1/2 cup maple syrup
DIRECTIONS
Stuffed apples
1. Preheat oven to 400 degrees. In a small bowl, mix together brown sugar, Amaretti cookies, almonds, walnuts, cinnamon, nutmeg, Amaretto liqueur, egg, melted butter and milk. Soak all ingredients in the milk and mix well until all ingredients are soft to the touch.
2. Stuff apples with Amaretti cookie and nut mixture.
3. Place apples in a 13 x 9-inch glass baking pan. Pour in apple cider and maple syrup. Top each apple with a pat of butter and bake.
4. Baste apples every 5 to 7 minutes until apples are tender, about 30 to 45 minutes. When apples are done, set aside and cover with foil to keep warm.
5. Pour the pan juice into a small saucepan, bring to boil, lower heat and simmer mixture until it becomes a thick syrup. Pour syrup over each apple, top with mascarpone cream and serve.
Cod cakes with bean ragu
FRESCO by Scotto
Makes 4 to 6 servings
INGREDIENTS
Cod cakes
• 1 pound salt cod fillet
• 4 large Idaho potatoes (about 3 1/2 pounds), peeled
• 2 large eggs, beaten
• 1/4 cup seasoned Italian bread crumbs
• 1 medium size onion, coarsely grated
• 1 cup olive oil
• 10 tablespoons salted butter
• Salt and pepper
Bean ragu
• 1 pound dried cannellini beans, rinsed in cold water
• 1 (16 ounce) can Italian tomatoes, preferably San Marzano
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 tablespoons extra virgin olive oil
• Salt and pepper
• 3 tablespoons salted butter
Cod cakes1. Soak cod in a large bowl with cold water, covering cod with 2 inches of extra water on top. Chill in the refrigerator, changing water three times a day for one to three days.
2. Drain cod and transfer to a 4-quart pot filled with water. Bring to just a simmer and cook for about 5 to 8 minutes until cod is flaky. Remove from heat and drain in a colander.
3. In a heavy skillet, add 1/2 cup olive oil and 2 tablespoons butter. Add onions and cook until golden in color, about 7 minutes, then transfer to a large bowl.
4. Cut potatoes into 1-inch pieces and boil in a large covered pot from 18 to 20 minutes; drain in colander.
5. Add potatoes to the large bowl with the onions; add 4 tablespoons butter and mash.
6. Flake cod with a fork, stir into the potato mixture and season with salt and pepper to taste. Add the eggs and mix.
7. Add breadcrumbs to a shallow dish. Using your hands, shape 1/4 cup of the cod mixture into a disc 2-inches high and coat with breadcrumbs.
8. In a large skillet over medium heat, add 1/2 cup olive oil and 4 tablespoons butter; sautÃĐ cod cakes until golden brown then set aside in oven to keep warm.
Bean ragu
1. Cover beans in 5- to 6-quart pot, making sure beans are covered sufficiently with extra water; add 1 teaspoon salt.
2. Bring to a boil and stir frequently until the beans are tender, about 40 to 50 minutes. Remove from heat, drain and set aside.
3. In a large skillet over low heat, add 4 tablespoons olive oil and 2 tablespoons butter. Add the onions and garlic, and sautÃĐ until golden. Add the tomatoes and simmer over low heat for 15 minutes. Season with salt and pepper to taste.
4. Add the beans to the skillet and simmer for about 10 minutes.
5. In a large platter, add the bean mixture, top with cod fish cakes, and serve.
Friday, October 2, 2009
Rene's Coleslaw
From Paula Deen
Ingredients
5 cups shredded cabbage
1/2 cups almonds, toasted
1 1/2 cups dried cranberries
1/2 cup celery, diced
1/4 cup chopped green onions, white and green parts
1/2 cups chopped green bell pepper
Dressing:
1/2 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon honey mustard
1 tablespoon honey
Salt and pepper
Directions
Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid. Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well.
Ingredients
5 cups shredded cabbage
1/2 cups almonds, toasted
1 1/2 cups dried cranberries
1/2 cup celery, diced
1/4 cup chopped green onions, white and green parts
1/2 cups chopped green bell pepper
Dressing:
1/2 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon honey mustard
1 tablespoon honey
Salt and pepper
Directions
Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid. Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well.
Monday, September 14, 2009
Crockpot Pork Loin
from Christina Stewart
2 Tbsp butter or marg. - melted
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dry mustard
1/2 tsp salt
1/4 tsp pepper
1 large garlic clove, minced
Rub on meat, put in crockpot with 1 cup of white wine. Cook 6 hours on low. I use about a 1 lb piece of pork loin (not tenderloin). I buy the huge piece when it's on sale, and cut it into 4-5 piece portions that would be about 1 lb each (I guess based on the total weight of the piece). 1 lb of meat generally feeds 3-3-1/2 people. Sometimes I partially defrost it before I put it in the crockpot, but you can cook it from frozen.
2 Tbsp butter or marg. - melted
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dry mustard
1/2 tsp salt
1/4 tsp pepper
1 large garlic clove, minced
Rub on meat, put in crockpot with 1 cup of white wine. Cook 6 hours on low. I use about a 1 lb piece of pork loin (not tenderloin). I buy the huge piece when it's on sale, and cut it into 4-5 piece portions that would be about 1 lb each (I guess based on the total weight of the piece). 1 lb of meat generally feeds 3-3-1/2 people. Sometimes I partially defrost it before I put it in the crockpot, but you can cook it from frozen.
Friday, August 7, 2009
Chocolate Cake
From Rachel Ward
1 box cake mix
1 box instant pudding
8 oz sour cream
4 eggs
3/4 c water
3/4 c oil
12 oz pkg chocolate chips
mix it all together, put in greased bundt pan. bake for 1 hour at 300. (depending on your oven it could take a little longer)
i used yellow cake mix and chocolate pudding. but you can mix this up however you want. i love that combination. but if you want super duper chocolatey, then use chocolate cake mix and chocolate pudding mix!! oh, and i use semi sweet chocolate chips.
1 box cake mix
1 box instant pudding
8 oz sour cream
4 eggs
3/4 c water
3/4 c oil
12 oz pkg chocolate chips
mix it all together, put in greased bundt pan. bake for 1 hour at 300. (depending on your oven it could take a little longer)
i used yellow cake mix and chocolate pudding. but you can mix this up however you want. i love that combination. but if you want super duper chocolatey, then use chocolate cake mix and chocolate pudding mix!! oh, and i use semi sweet chocolate chips.
Friday, June 26, 2009
Peach Baked French Toast
1 cup packed brown sugar
1/2 cup butter
2 Tbs water
1 large can sliced peaches, drained (29 oz)
12 slices day old French bread (3/4 inch thick) – I use sweet Italian bread
5 eggs
1 1/2 cups milk
1 Tbs. vanilla extractground cinnamon, sprinkled
1. In a saucepan, bring brown sugar, butter and water to a boil. Reduce heat; simmer for 10 minutes, stirring frequently. Pour into a greased casserole dish; top with peaches.
2. Arrange bread over peaches. In a bowl, whisk the eggs, milk an dvanilla; slowly pour over bread.
3. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Sprinkle the cinnamon on top.
4. Cover and bake at 350 degrees for 20 minutes. Uncover, bake 25 – 30 minutes longer or until the bread is golden brown.
Fruit Tea
From Sara Wood
Makes 2 gallons
2 qt. Tea
1 can frozen OJ (thawed)
1 can frozen limeade (thawed)
1 can frozen lemonade (thawed)
2 cups sugar (add more to taste)
Put half of each ingredient in a gal. Jug
Fill rest of jug with water
Mix and enjoy!
Makes 2 gallons
2 qt. Tea
1 can frozen OJ (thawed)
1 can frozen limeade (thawed)
1 can frozen lemonade (thawed)
2 cups sugar (add more to taste)
Put half of each ingredient in a gal. Jug
Fill rest of jug with water
Mix and enjoy!
Tuesday, March 31, 2009
Black Bean and Corn Salad
From Evelyn (FBC Bible Study)
1 15-oz can black beans, rinsed and drained
1 15 1/4-oz can corn, drained
½ red onion, chopped
2 Tablespoons chopped cilantro
1 medium tomato, seeded, cored and chopped (I don’t seed it)
½ jalapeno pepper, seeded and minced (I seed and chop w/disposable gloves.)
1 clove garlic, minced
Juice of ½ lime
2 teaspoons olive oil
½ teaspoon salt, or to taste
Black pepper to taste
½ teaspoon sugar
Directions:
In a mixing bowl, combine black beans, corn, onion, cilantro, tomato, jal pepper and garlic. Squeeze lime juice over, and drizzle with olive oil. Toss and season with salt, black pepper and sugar. Serve at room temperature or chill. Makes 6 servings.
May wrap in tortillas or serve with tortilla chips.
1 15-oz can black beans, rinsed and drained
1 15 1/4-oz can corn, drained
½ red onion, chopped
2 Tablespoons chopped cilantro
1 medium tomato, seeded, cored and chopped (I don’t seed it)
½ jalapeno pepper, seeded and minced (I seed and chop w/disposable gloves.)
1 clove garlic, minced
Juice of ½ lime
2 teaspoons olive oil
½ teaspoon salt, or to taste
Black pepper to taste
½ teaspoon sugar
Directions:
In a mixing bowl, combine black beans, corn, onion, cilantro, tomato, jal pepper and garlic. Squeeze lime juice over, and drizzle with olive oil. Toss and season with salt, black pepper and sugar. Serve at room temperature or chill. Makes 6 servings.
May wrap in tortillas or serve with tortilla chips.
Tuesday, November 4, 2008
Swiss Chocolate Cake
Cake
1 Box Swiss Chocolate Cake Mix
1 Small box vanilla instant pudding (dry)
3 eggs
1 c. oil
1 1/2 c. Buttermilk
Combine all ingredients. Pour into three 9 inch round cake pans. Bake at 350 degrees for 25 - 30 minutes.
Frosting
1 oz package cream cheese
1/2 c sugar
1 c. powdered sugar
1 (16 oz) container frozen cool whip
4 chocolate candy bars, grated
Combine all ingredients and mix well. Spread generous amounts between the cake layers. Finish frosting sides and top. Chocolate curls decorate the top.
Refrigerate.
Enjoy!
Thursday, October 30, 2008
Corn, Avocado, and Tomato Salad
ingredients
2 cups cooked corn, fresh or frozen
1 avocado, cut into 1/2-inch cubes
1 pint cherry tomatoes, halved
1/2 cup finely diced red onion
Dressing:
2 tablespoons olive oil
1/2 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix
2 cups cooked corn, fresh or frozen
1 avocado, cut into 1/2-inch cubes
1 pint cherry tomatoes, halved
1/2 cup finely diced red onion
Dressing:
2 tablespoons olive oil
1/2 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix
shredded pork
From Here
6-7 pounds pork tenderloin
sauce:
3 (8 ounce) cans tomato sauce
2 (8 ounce) cans el pato sauce (in the yellow can)
2 cups brown sugar
1 cup water
mix together ingredients for sauce and pour over pork tenderloin in crock pot. cook on low for 8-9 hours. that's it!
6-7 pounds pork tenderloin
sauce:
3 (8 ounce) cans tomato sauce
2 (8 ounce) cans el pato sauce (in the yellow can)
2 cups brown sugar
1 cup water
mix together ingredients for sauce and pour over pork tenderloin in crock pot. cook on low for 8-9 hours. that's it!
Friday, October 24, 2008
Pumpkin Cookies
from here
1 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 cup canned pumpkin
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
Cream sugars and butter. Add pumpkin, egg, and vanilla. Add remaining ingredients. Drop spoonfuls onto non-greased cookie sheet. Cook at 350* for 10 to 12 minutes.
1 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 cup canned pumpkin
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
Cream sugars and butter. Add pumpkin, egg, and vanilla. Add remaining ingredients. Drop spoonfuls onto non-greased cookie sheet. Cook at 350* for 10 to 12 minutes.
Frosting:
Boil 3 TBLS butter and 1/2 cup brown sugar until mostly smooth. (Approx. 2 to 3 min.) Cool and add 1/4 cup milk and 2 cups powdered sugar or until desired consistency, and whip with hand mixer until smooth. Spread onto cookies.
Boil 3 TBLS butter and 1/2 cup brown sugar until mostly smooth. (Approx. 2 to 3 min.) Cool and add 1/4 cup milk and 2 cups powdered sugar or until desired consistency, and whip with hand mixer until smooth. Spread onto cookies.
Sunday, October 12, 2008
Chocolate Cake & Icing
From Mom
Cake
1 cup water
2 sticks butter/margarine
4 TBSP cocoa
1 tsp soda
1 cup buttermilk
2 cups plain flour
2 cups sugar
2 eggs
1 tsp vanilla
Combine water, butter and cocoa in saucepan and bring to a boil. Add soda to buttermilk; set aside. Put flour and sugar in mixing bowl and add the hot mixture, mixing by hand; mix well. Add eggs, vanilla and buttermilk/soda. Pour into greased and floured pan (9x13 or jelly roll pan). Bake at 350 for 30 minutes (9x13) or 20 minutes (jelly roll pan). Let cool for 15 minutes.
Icing
1 stick butter or margarine
5 T. cocoa
5 T. milk
1 tsp vanilla
1 box powdered sugar
Combine butter, milk and cocoa in saucepan; boil for 1 minute. Remove from heat. Add vanilla and powdered sugar, beating until smooth. Pour over cake.
Cake
1 cup water
2 sticks butter/margarine
4 TBSP cocoa
1 tsp soda
1 cup buttermilk
2 cups plain flour
2 cups sugar
2 eggs
1 tsp vanilla
Combine water, butter and cocoa in saucepan and bring to a boil. Add soda to buttermilk; set aside. Put flour and sugar in mixing bowl and add the hot mixture, mixing by hand; mix well. Add eggs, vanilla and buttermilk/soda. Pour into greased and floured pan (9x13 or jelly roll pan). Bake at 350 for 30 minutes (9x13) or 20 minutes (jelly roll pan). Let cool for 15 minutes.
Icing
1 stick butter or margarine
5 T. cocoa
5 T. milk
1 tsp vanilla
1 box powdered sugar
Combine butter, milk and cocoa in saucepan; boil for 1 minute. Remove from heat. Add vanilla and powdered sugar, beating until smooth. Pour over cake.
Cin Chili
Recipe courtesy Cindy Wilkins (from Throwdown with Bobby Flay)
2 tablespoons olive oil
2 pounds ground beef
1 (14-ounce) can beef broth (recommended: Swanson's)
1 (8-ounce) can tomato sauce (recommended: Hunt's)
Me: To make this more like Chili rather than a base for Queso, I added the following:
1 (14-ounce) of chicken broth
1 large can of petite diced tomatoes
1 cup V8 Juice
Batch one:
1 tablespoon onion powder
2 tablespoons garlic powder
1/2 teaspoon jalapeno powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon chicken bouillon granules
1 teaspoon beef bouillon granules
Batch two:
5 tablespoons red chili powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 teaspoons ground cumin
1/4 teaspoon brown sugar
Batch three:
1/8 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons chili powder
1 1/2 teaspoon ground cumin
In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often. Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator. Use in Cin Chili Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso.
Cin Chili Con Queso
1 pound processed American cheese, diced (recommended: Velveeta)
1 can diced chilis and tomatoes (recommended: Ro'tel)
1 pound Cin Chili, chilled
Place the cheese in a crock pot. Add the chilis and tomatoes and the Cin Chili. Mix well and heat until melted, about 10 minutes. Serve with tortilla chips. ( Note: this can also be cooked in the microwave)
Cin Chili Puffs
1 package Crescent rolls, (recommended: Pillsbury)
8 ounces Cin Chili, chilled
2 green onions
1 jalapeno, sliced
4 ounces processed American cheese (recommended: Velveeta)
Preheat the oven to 350 degrees F.
Unroll the crescent rolls into a triangle shape. Place a 1-ounce spoonful of Cin Chili on the center of the dough. Slice the green onions and place 2 to 3 slices on top of the Cin Chili. Place a jalapeno slice on top of the onion. Place 1/4 of a slice of cheese (1/2 ounce) on top of the jalapeno. Fold the dough over the ingredients, bringing each point of the triangle into the center pinching the sides shut. Bake until the top is a light golden brown, about 15 minutes.
2 tablespoons olive oil
2 pounds ground beef
1 (14-ounce) can beef broth (recommended: Swanson's)
1 (8-ounce) can tomato sauce (recommended: Hunt's)
Me: To make this more like Chili rather than a base for Queso, I added the following:
1 (14-ounce) of chicken broth
1 large can of petite diced tomatoes
1 cup V8 Juice
Batch one:
1 tablespoon onion powder
2 tablespoons garlic powder
1/2 teaspoon jalapeno powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon chicken bouillon granules
1 teaspoon beef bouillon granules
Batch two:
5 tablespoons red chili powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 teaspoons ground cumin
1/4 teaspoon brown sugar
Batch three:
1/8 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons chili powder
1 1/2 teaspoon ground cumin
In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often. Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator. Use in Cin Chili Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso.
Cin Chili Con Queso
1 pound processed American cheese, diced (recommended: Velveeta)
1 can diced chilis and tomatoes (recommended: Ro'tel)
1 pound Cin Chili, chilled
Place the cheese in a crock pot. Add the chilis and tomatoes and the Cin Chili. Mix well and heat until melted, about 10 minutes. Serve with tortilla chips. ( Note: this can also be cooked in the microwave)
Cin Chili Puffs
1 package Crescent rolls, (recommended: Pillsbury)
8 ounces Cin Chili, chilled
2 green onions
1 jalapeno, sliced
4 ounces processed American cheese (recommended: Velveeta)
Preheat the oven to 350 degrees F.
Unroll the crescent rolls into a triangle shape. Place a 1-ounce spoonful of Cin Chili on the center of the dough. Slice the green onions and place 2 to 3 slices on top of the Cin Chili. Place a jalapeno slice on top of the onion. Place 1/4 of a slice of cheese (1/2 ounce) on top of the jalapeno. Fold the dough over the ingredients, bringing each point of the triangle into the center pinching the sides shut. Bake until the top is a light golden brown, about 15 minutes.
Thursday, October 2, 2008
Southwestern Salad
From Andy Matthews
Southwestern Salad
1 can corn, drained
1 can black beans, drained and rinsed
1 red pepper, diced
1/2 red onion, minced
2 cloves garlic, minced
1/4 tsp chili powder
1/2 tsp cumin
1 Tbsp apple cider vinegar
1/4 cup olive oil
Salt and pepper
Serve on lettuce with shredded cheese, salsa, ranch dressing, and crumbled tortilla chips. The mix also tastes good as a chip dip for whatever you have leftover after salads! I also added some leftover chicken this last time and it was excellent.
Southwestern Salad
1 can corn, drained
1 can black beans, drained and rinsed
1 red pepper, diced
1/2 red onion, minced
2 cloves garlic, minced
1/4 tsp chili powder
1/2 tsp cumin
1 Tbsp apple cider vinegar
1/4 cup olive oil
Salt and pepper
Serve on lettuce with shredded cheese, salsa, ranch dressing, and crumbled tortilla chips. The mix also tastes good as a chip dip for whatever you have leftover after salads! I also added some leftover chicken this last time and it was excellent.
Friday, May 16, 2008
Pomegranate Daiquiris
3 1/2 cups pomegranate juice
1 1/2 cups plain or raspberry-flavored light rum
1 cup cassis or cranberry liqueur
1/3 cup fresh lime juice
Ice cubes
Pomegranate seeds, frozen green grapes, or kiwi slices, for garnish
Combine pomegranate juice, rum, cassis and lime juice in a large pitcher. Cover and refrigerate until cold, at least 4 hours or up to 1 week ahead. In a blender, combine 1 1/2 cups juice mixture and 1 cup ice cubes. Blend until slushy. Pour into large martini or wine glasses; garnish as desired. Repeat with remaining juice.
1 1/2 cups plain or raspberry-flavored light rum
1 cup cassis or cranberry liqueur
1/3 cup fresh lime juice
Ice cubes
Pomegranate seeds, frozen green grapes, or kiwi slices, for garnish
Combine pomegranate juice, rum, cassis and lime juice in a large pitcher. Cover and refrigerate until cold, at least 4 hours or up to 1 week ahead. In a blender, combine 1 1/2 cups juice mixture and 1 cup ice cubes. Blend until slushy. Pour into large martini or wine glasses; garnish as desired. Repeat with remaining juice.
Mar A Lago Turkey Burger
1/4 cup scallions, thinly sliced
1/2 cup celery, finely chopped
3 Granny Smith apples, peeled and diced
1/8 cup canola oil
4 pounds ground turkey breast
2 Tbsp. salt
1 Tbsp. black pepper
2 tsp. chipotle Tabasco™
1 lemon, juice and grated zest
1/2 bunch parsley, finely chopped
1/4 cup Major Grey's Chutney, pureed
SautÃĐ the scallions, celery and apples in the canola oil until tender. Let cool. Place the ground turkey in a large mixing bowl. Add sautÃĐed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours. Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.
Serve with a side of Mar-a-Lago Pear Chutney and your favorite toasted bread, pita or hamburger roll.
1/2 cup celery, finely chopped
3 Granny Smith apples, peeled and diced
1/8 cup canola oil
4 pounds ground turkey breast
2 Tbsp. salt
1 Tbsp. black pepper
2 tsp. chipotle Tabasco™
1 lemon, juice and grated zest
1/2 bunch parsley, finely chopped
1/4 cup Major Grey's Chutney, pureed
SautÃĐ the scallions, celery and apples in the canola oil until tender. Let cool. Place the ground turkey in a large mixing bowl. Add sautÃĐed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours. Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.
Serve with a side of Mar-a-Lago Pear Chutney and your favorite toasted bread, pita or hamburger roll.
Thursday, March 6, 2008
Salmon with Puff Pastry and Pesto Recipe courtesy Giada De Laurentiis
4 pieces of purchased puff pastry, each cut to be just larger than a piece of salmon
4 (4 to 6-ounce) pieces salmon
1/4 cup sliced almonds
1/4 cup purchased pesto
2 tomatoes, sliced
Preheat the oven to 400 degrees F.
On a foil-lined baking sheet, place the 4 pieces of puff pastry. Also place the 4 pieces of salmon, being careful to make sure they are not touching. Sprinkle each piece of salmon with 1 tablespoon of the sliced almonds. Bake for 10 minutes.
To serve, place each piece of puff pastry on a plate. Top each puff pastry with 1 tablespoon of pesto. Top the pesto with 2 slices of tomatoes each. Top the tomatoes with the salmon and serve.
4 (4 to 6-ounce) pieces salmon
1/4 cup sliced almonds
1/4 cup purchased pesto
2 tomatoes, sliced
Preheat the oven to 400 degrees F.
On a foil-lined baking sheet, place the 4 pieces of puff pastry. Also place the 4 pieces of salmon, being careful to make sure they are not touching. Sprinkle each piece of salmon with 1 tablespoon of the sliced almonds. Bake for 10 minutes.
To serve, place each piece of puff pastry on a plate. Top each puff pastry with 1 tablespoon of pesto. Top the pesto with 2 slices of tomatoes each. Top the tomatoes with the salmon and serve.
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