Well, guys, it's the Christmas season. Dad made some peanut brittle last night. I'm guessing most of you don't have the renowned "JC Penney Microwave Cookbook," so I thought I'd post the recipe here.
Peanut Brittle
1 cup sugar
1/2 cup light corn syrup
1-1.5 cups uncooked peanuts
1 Tbsp butter
1 tsp baking soda
1 tsp vanilla
Combine first three ingredients and cook on high 10 minutes, stopping twice to stir. Immediately add remaining ingredients, stir, and divide onto two well-buttered cookie sheets, spread as thinly as possible.
*Dad always does this in the microwave. Try it out on the stove if you want to be a little crazy.
Wednesday, December 5, 2012
Friday, November 2, 2012
Sweet Potato Chicken Curry
I'm posting this in honor of DP's birthday, because he likes it enough to request it as a birthday meal. And it's totally and completely delicious. I will tell you that this dish is equally good with and without the curry. I make it both ways, just depending on what we're in the mood for. I have never used turmeric just because I never have it, but someday I will buy it so I'm keeping it in the recipe.
Also. I always always make this in the crockpot, so I've never followed these instructions precisely. But because I love you a lot, I typed it up so you can choose between the original method or the crockpot method. You will serve this over rice, and it's also delicious with a side of flatbread from OBB.
Oh goodness. You really need to make this! It's one of our favorite dishes. Oh, and it originally came from Cooking Light.
Sweet Potato Chicken Curry
2 tsp curry powder
1 tsp ground coriander
1 tsp ground turmeric
1/2 tsp salt
1/2 tsp black pepper
1 bay leaf
1.5 tsp olive oil
1.5 lbs skinless, boneless chicken breast, cut into 1-inch pieces
1.5 cups vertically sliced onion
1.5 tsp minced peeled fresh ginger
2 garlic cloves
1 14-oz can chicken broth
1 14.5-oz can diced tomatoes, undrained
2 cups (1/2-inch) cubed peeled sweet potato
3/4 cup canned chickpeas, rise and drained
1 cup frozen green peas
1 Tbsp fresh lemon juice
Combine curry powder, coriander, turmeric, salt, black pepper, and bay leaf in a small bowl.
Heat oil in a large Dutch over over medium-high heat. Add chicken to pan; saute 5 minutes or until browned, stirring occasionally. Remove chicken from pan. Reduce heat to medium. Add onion to pan; cook 10 minutes or until tender, stirring frequently. Increase heat to medium-high; return chicken to pan. Cook 1 minute, stirring occasionally.
Stir in ginger and garlic; cook 1 minute, stirring constantly. Add curry powder mixture; cook 2 minutes, stirring constantly. Add broth and tomatoes; bring to a boil. Cover, reduce heat and simmer 1 hour. Stir in potato and chickpeas. Cook, uncovered, 30 minutes. Add peas; cook 5 minutes or until thoroughly heated. Remove from heat; stir in lemon juice. Discard bay leaf. Serve over rice.
Crockpot Instructions
Saute onions and garlic; put in crockpot. Don't cut up the chicken! Just brown it, adding spices (including ginger) for last minute or two as instructed above. This really makes a huge difference in the flavor. Put it all in the crockpot and then add sweet potatoes, chicken broth, tomatoes, and chickpeas. I usually just do a whole can of chickpeas (or about 1.5 cups if I've cooked the chickpeas in advance).
Cook on low or high, depending on how much time you have. Today I'm doing high for about 4.5 hours. This will result in the most tender, pull-apart chicken ever. About half an hour before you want to eat, remove the chicken and dice it up. Don't shred it exactly; you just want chunks. Add the peas and finish cooking. Right before you serve this, stir in the lemon juice.
Also. I always always make this in the crockpot, so I've never followed these instructions precisely. But because I love you a lot, I typed it up so you can choose between the original method or the crockpot method. You will serve this over rice, and it's also delicious with a side of flatbread from OBB.
Oh goodness. You really need to make this! It's one of our favorite dishes. Oh, and it originally came from Cooking Light.
Sweet Potato Chicken Curry
2 tsp curry powder
1 tsp ground coriander
1 tsp ground turmeric
1/2 tsp salt
1/2 tsp black pepper
1 bay leaf
1.5 tsp olive oil
1.5 lbs skinless, boneless chicken breast, cut into 1-inch pieces
1.5 cups vertically sliced onion
1.5 tsp minced peeled fresh ginger
2 garlic cloves
1 14-oz can chicken broth
1 14.5-oz can diced tomatoes, undrained
2 cups (1/2-inch) cubed peeled sweet potato
3/4 cup canned chickpeas, rise and drained
1 cup frozen green peas
1 Tbsp fresh lemon juice
Combine curry powder, coriander, turmeric, salt, black pepper, and bay leaf in a small bowl.
Heat oil in a large Dutch over over medium-high heat. Add chicken to pan; saute 5 minutes or until browned, stirring occasionally. Remove chicken from pan. Reduce heat to medium. Add onion to pan; cook 10 minutes or until tender, stirring frequently. Increase heat to medium-high; return chicken to pan. Cook 1 minute, stirring occasionally.
Stir in ginger and garlic; cook 1 minute, stirring constantly. Add curry powder mixture; cook 2 minutes, stirring constantly. Add broth and tomatoes; bring to a boil. Cover, reduce heat and simmer 1 hour. Stir in potato and chickpeas. Cook, uncovered, 30 minutes. Add peas; cook 5 minutes or until thoroughly heated. Remove from heat; stir in lemon juice. Discard bay leaf. Serve over rice.
Crockpot Instructions
Saute onions and garlic; put in crockpot. Don't cut up the chicken! Just brown it, adding spices (including ginger) for last minute or two as instructed above. This really makes a huge difference in the flavor. Put it all in the crockpot and then add sweet potatoes, chicken broth, tomatoes, and chickpeas. I usually just do a whole can of chickpeas (or about 1.5 cups if I've cooked the chickpeas in advance).
Cook on low or high, depending on how much time you have. Today I'm doing high for about 4.5 hours. This will result in the most tender, pull-apart chicken ever. About half an hour before you want to eat, remove the chicken and dice it up. Don't shred it exactly; you just want chunks. Add the peas and finish cooking. Right before you serve this, stir in the lemon juice.
Monday, October 22, 2012
Really Delicious Chocolate Frosting
Kayla here... Hacking mom since I don't have access to this blog. Lily and I made this frosting the other day for some cupcakes and it turned out very yummy... she was eating it by the spoonful and I was tempted to join her. Just be sure to follow the directions exactly because if you don't it turns out kind of funky. I got it from allrecipes.
2 3/4 cup powdered sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract
1. In a medium bowl sift together powdered sugar and cocoa. Set aside
2. In a large bowl, cream together butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. If necessary, adjust consistency with more milk or more sugar.
2 3/4 cup powdered sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract
1. In a medium bowl sift together powdered sugar and cocoa. Set aside
2. In a large bowl, cream together butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. If necessary, adjust consistency with more milk or more sugar.
Friday, October 19, 2012
Tortilla Soup with Pork & Squash
While I was waiting for Violet to get some lab work done the other day, I stumbled onto this recipe in the Sept. 2012 issue of "Real Simple." Since I've had a butternut squash on my counter screaming to be used for a while, I made it tonight. It was super delicious--for once, Violet couldn't get enough of it. Definitely different from other tortilla soups I've had, but very very yummy. Also a good addition to the lineup because it's a crockpot recipe. It has a long enough cooking time that you truly can put this one in early in the day and then not do anything with it until dinner.
*Just a few notes before I get to the recipe: I used about 1 pound of meat and it was PLENTY! Seriously, I don't think this recipe could even support the amount of meat they are calling for. It would be overwhelming. I didn't use the jalapeno because I didn't have one on hand; I'm sure it's yummy. You can make the tortilla strips in advance and store them for a few hours in an airtight container--or just go with store-bought tortilla chips and you'll be fine. I also added a few shakes of cumin to the soup and it was absolutely necessary and yummy in my opinion. Also added grated cheese to the final bowls.
*Just a few notes before I get to the recipe: I used about 1 pound of meat and it was PLENTY! Seriously, I don't think this recipe could even support the amount of meat they are calling for. It would be overwhelming. I didn't use the jalapeno because I didn't have one on hand; I'm sure it's yummy. You can make the tortilla strips in advance and store them for a few hours in an airtight container--or just go with store-bought tortilla chips and you'll be fine. I also added a few shakes of cumin to the soup and it was absolutely necessary and yummy in my opinion. Also added grated cheese to the final bowls.
Tortilla Soup with Pork & Squash
- *1 2 1/2- to 3-pound boneless pork shoulder or butt, trimmed and cut in half
- 1 small butternut squash (about 1 1/2 pounds)—peeled, seeded, and cut into 1-inch pieces
- 1 14.5-ounce can diced tomatoes
- 1 jalapeño pepper, seeded and chopped
- 2 cloves garlic, chopped
- 1 tablespoon chili powder
- kosher salt
- *cumin
- 4 6-inch corn tortillas, cut into 1/2-inch-wide strips
- 1 tablespoon canola oil
- *grated cheese, for serving
- cilantro sprigs, and lime wedges, for serving
Directions
- In a 4- to 6-quart slow cooker, combine the pork, squash, tomatoes (and their juices), jalapeño, garlic, chili powder, 4 cups water, and 1¼ teaspoons salt. Cover and cook until the pork is very tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).
- Fifteen minutes before serving, heat oven to 450° F. On a rimmed baking sheet, toss the tortillas with the oil and ⅛ teaspoon salt. Bake, tossing once, until crispy, 8 to 10 minutes.
- Transfer the pork to a medium bowl and, using 2 forks, shred the meat; return it to the slow cooker. Serve the soup with the tortilla strips, cilantro, and lime wedges.
Swedish Cookies (Gingerbread)
I don't know how I ended up with this, but I have Grandma's recipe for gingerbread cookies. Here it is basically as she wrote it.
Swedish Cookies--Gingerbread men; good for children
[word I can't read] 15 minutes: 1 cup molasses and 1 cup shortening.
Cream together 1 cup sugar, 1 egg, 1 tsp vanilla. Dissolve 2 tsp baking soda in 1/2 cup hot water. Add hot water & baking soda to sugar & eggs. Sift together 6 cups flour, 1/4 tsp cloves, 1 tsp cinnamon, 1 tsp salt, and 1/2 tsp finger. Add to other mixture and stir until flour is well mixed.
May need more flour or to chill first.
Roll thin and cut with cookie cutter. Bake 10 minutes at 375. This dough doesn't stick to board.
--LouCeil
Swedish Cookies--Gingerbread men; good for children
[word I can't read] 15 minutes: 1 cup molasses and 1 cup shortening.
Cream together 1 cup sugar, 1 egg, 1 tsp vanilla. Dissolve 2 tsp baking soda in 1/2 cup hot water. Add hot water & baking soda to sugar & eggs. Sift together 6 cups flour, 1/4 tsp cloves, 1 tsp cinnamon, 1 tsp salt, and 1/2 tsp finger. Add to other mixture and stir until flour is well mixed.
May need more flour or to chill first.
Roll thin and cut with cookie cutter. Bake 10 minutes at 375. This dough doesn't stick to board.
--LouCeil
Hot Fudge Sauce
People. This hot fudge sauce is amazing. Whether you're having it on brownies, ice cream, or moon pie (like I did tonight in place of chocolate syrup), it's delicious. It reminds me of the yummy fudge sauce at Leatherby's. I've made this a few times and it has worked perfectly every time---just make sure you don't use too small of a saucepan or you'll have to babysit it so it won't boil over.
Hot Fudge Sauce
3 Tbsp cocoa
2 Tbsp water
1 5-oz can evaporated milk
2 Tbsp butter
1 tsp vanilla
Combine sugar and cocoa in a saucepan. Whisk in water; stir over low heat until cocoa dissolves. Add evaporated milk and butter; bring to a boil over medium heat. Stirring frequently, boil gently 5-6 minutes or until sauce thickens. Remove from heat and enjoy!
*This stores well in the fridge. If you want to reheat some, just heat up the amount you want to use because heating and cooling the sauce repeatedly will make it grainy.
Monday, October 15, 2012
Mexican Sweet Pork
So, there are one and a half billion recipes for "Cafe Rio" pork out there. All of them are good. Never had one I didn't like. However, none of them are quite right. Even Our Best Bites, and you KNOW I worship that blog. I had it in my mind that the first recipe I got 5 years ago was too complicated, but guess what . . . it's not complicated at all. Dumping a few spices in is not hard. Just grab your measuring spoons and stand in front of the spice cabinet with your bowl. And guess what else? We really liked it better than the other recipes we've had when I made it a couple of weeks ago. One HUGE tip - enchilada sauce is a major ingredient, so it's going to really alter the flavor of your final product. Find one that's really good, or make your own. That's what I've done the last couple of times.
As far as the lime-cilantro rice, I like Our Best Bites' version. Simple and yummy. Cook the rice in chicken broth if you want it to have an extra-good flavor.
As far as the dressing, I think I like the recipe that is already on this blog. Our Best Bites recipe has a better consistency, but needs tons more lime, cilantro, and green salsa.
Okay, on to the pork!
2.5 - 3.5 lbs pork loin roast (smaller works fine, too)
Sprinkle pork with salt and pepper and brown all surfaces on a hot skillet with a little oil in it. Place in a crock pot, then mix up the following:
1/2 cup dark brown sugar
1/2 cups Worcestershire sauce (I use Lea and Perrins)
1/2 tsp dried oregano
1/2 tsp powdered ginger
1 tsp salt
1 tsp chili powder
1 tsp garlic powder
2 T dried minced onion (This is sooo cheap at winco. If you have none, use 1/2 cup regular minced onion.)
Pour on top of the pork, then cook on high for approximately 4 hours. You can also just dump all of the stuff right onto the pork, just mix it up in the crock pot. When the pork is done, shred it up, put it back in the crock pot, then mix up:
1 can enchilada sauce
1/2 cup dark brown sugar
Pour on top, mix it up, and you're good to go.
Some notes: Browning the pork roast was not in the original recipe I got from Helen the camp director. It's an Our Best Bites idea, and it makes it less greasy and a little more flavorful. However, you don't have to.
As far as juiciness: Some recipes have you drain all of the goodness it cooked in before serving. No, no, that cannot be done. I have thought it was a little flavorless each time I have done that. However, the juiciness can be a little much, so what I do is pour it all out, shred the pork roast, then pour back in however much I think looks right for the consistency.
As far as sweetness: Cafe Rio pork is really, really sweet. I haven't seen a recipe as sweet as it is. So, keep adding dark brown sugar if you would like it to be sweeter.
As far as Coke, reduced-Coke, Dr. Pepper, reduced-Dr. Pepper . . . all of the recipes I've had with those in there are good. However, the entire half cup of a good Worcestershire sauce tastes better than all of those. That's my opinion. Sarah said she'd like to make a few recipes side by side for a taste test. Go for it, peeps, and let me know how it turns out.
As far as the enchilada sauce - I cannot stress how much it matters that you use a good one. I don't know what's a good one, because I so rarely use red enchilada sauce. Let me know if you make a discovery. I used half El Pato, half tomato sauce, and dumped in chili powder, garlic salt/powder, onion salt/powder, and cumin until I liked what I was tasting. Sorry, not a good recipe, I know, but it was easy, cuz dumping is easy.
As far as the lime-cilantro rice, I like Our Best Bites' version. Simple and yummy. Cook the rice in chicken broth if you want it to have an extra-good flavor.
As far as the dressing, I think I like the recipe that is already on this blog. Our Best Bites recipe has a better consistency, but needs tons more lime, cilantro, and green salsa.
Okay, on to the pork!
2.5 - 3.5 lbs pork loin roast (smaller works fine, too)
Sprinkle pork with salt and pepper and brown all surfaces on a hot skillet with a little oil in it. Place in a crock pot, then mix up the following:
1/2 cup dark brown sugar
1/2 cups Worcestershire sauce (I use Lea and Perrins)
1/2 tsp dried oregano
1/2 tsp powdered ginger
1 tsp salt
1 tsp chili powder
1 tsp garlic powder
2 T dried minced onion (This is sooo cheap at winco. If you have none, use 1/2 cup regular minced onion.)
Pour on top of the pork, then cook on high for approximately 4 hours. You can also just dump all of the stuff right onto the pork, just mix it up in the crock pot. When the pork is done, shred it up, put it back in the crock pot, then mix up:
1 can enchilada sauce
1/2 cup dark brown sugar
Pour on top, mix it up, and you're good to go.
Some notes: Browning the pork roast was not in the original recipe I got from Helen the camp director. It's an Our Best Bites idea, and it makes it less greasy and a little more flavorful. However, you don't have to.
As far as juiciness: Some recipes have you drain all of the goodness it cooked in before serving. No, no, that cannot be done. I have thought it was a little flavorless each time I have done that. However, the juiciness can be a little much, so what I do is pour it all out, shred the pork roast, then pour back in however much I think looks right for the consistency.
As far as sweetness: Cafe Rio pork is really, really sweet. I haven't seen a recipe as sweet as it is. So, keep adding dark brown sugar if you would like it to be sweeter.
As far as Coke, reduced-Coke, Dr. Pepper, reduced-Dr. Pepper . . . all of the recipes I've had with those in there are good. However, the entire half cup of a good Worcestershire sauce tastes better than all of those. That's my opinion. Sarah said she'd like to make a few recipes side by side for a taste test. Go for it, peeps, and let me know how it turns out.
As far as the enchilada sauce - I cannot stress how much it matters that you use a good one. I don't know what's a good one, because I so rarely use red enchilada sauce. Let me know if you make a discovery. I used half El Pato, half tomato sauce, and dumped in chili powder, garlic salt/powder, onion salt/powder, and cumin until I liked what I was tasting. Sorry, not a good recipe, I know, but it was easy, cuz dumping is easy.
Chocolate Chip Cookies Dad Loves
Actually, he likes the dough.
To be fair, I got this recipe from AllRecipes.com.
1 cup butter
1/2 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips
I usually leave the oven at 350 because I'm lazy and forget to change it. But it shouldn't be a problem if you're just eating the dough...
To be fair, I got this recipe from AllRecipes.com.
1 cup butter
1/2 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips
I usually leave the oven at 350 because I'm lazy and forget to change it. But it shouldn't be a problem if you're just eating the dough...
Wednesday, September 12, 2012
Cream of Chicken Soup
I mentioned on another post that I often make my own cream of chicken soup to add into recipes. It's basically a white sauce and is really easy as long as you make sure you're using real butter. It takes maybe five minutes and is definitely cheaper and probably a lot healthier than using the canned version. I will say that it doesn't taste exactly like the canned, so there are some cases when I would rather use a can because I want that particular flavor. Most of the time, however, this is a yummy improvement anyway. On to the recipe!
Cream of Chicken Soup
1 Tbsp flour
3 Tbsp butter (REAL!)
1/2 cup chicken broth
1/2 cup milk
salt & pepper, to taste
Melt butter in small saucepan over medium-low heat. When melted, whisk in flour. Whisk until smooth and bubbly. Remove from heat and slowly whisk in chicken broth and milk. Return to heat and bring to gentle boil, whisking constantly, until soup thickens. Add salt and pepper to taste. Substitute for one can of soup.
Cream of Chicken Soup
1 Tbsp flour
3 Tbsp butter (REAL!)
1/2 cup chicken broth
1/2 cup milk
salt & pepper, to taste
Melt butter in small saucepan over medium-low heat. When melted, whisk in flour. Whisk until smooth and bubbly. Remove from heat and slowly whisk in chicken broth and milk. Return to heat and bring to gentle boil, whisking constantly, until soup thickens. Add salt and pepper to taste. Substitute for one can of soup.
Cinnamon Swirl Bread (or French Toast!)
It's time I finally share this recipe with you guys, because I've made it for years and it's a hit anytime, anywhere. I got the recipe from Kristi Adamson back when we were roommates and I've adjusted it slightly, but not much. This recipe makes two loaves and it's absolutely best the first day. I often give the second loaf away and it's an easy way to brighten someone's day without much more effort on my part.
If we keep both loaves, we usually plow through a loaf and a half before it dries out too much, and then I freeze the rest and use it to make cinnamon swirl french toast whenever the craving strikes. Absolutely divine! (The slight dryness actually works to your advantage in french toast, by the way.) Really, you must try this. And if you are feeling really crazy, pour some buttermilk caramel syrup over the top and you will be in heaven.
Cinnamon Swirl Bread
1 Tbsp yeast
1/4 cup warm water
2 cups scalded milk
1/3 cup sugar
2 tsp salt
1/4 cup shortening (minus 1-2 Tbsp)
1-2 Tbsp butter
6 cups flour
-------------
1/2 cup sugar
1 tsp cinnamon
Soften yeast in warm water. Combine milk, sugar, salt, and shortening. Stir in 2 cups of flour. Mix in yeast. Add rest of flour. Knead 8-10 minutes. Place in a greased bowl; cover and let rise one hour or until double in size. Knead again. Cut dough into two portions and roll out. Mix 1/2 cup sugar and 1 tsp cinnamon; divide in two and spread over two loaves. Roll up and place in greased loaf pans; cover and let rise one hour or until it looks like you need to bake it. Bake at 375 degrees for 25-30 minutes. Remove from pan and let cool on wire rack---but make sure you taste it when it's still warm!
*A note on the baking: You have to really know your oven on this one. You absolutely can't bake it too long or it will get really dry and not be very good, but of course it has to actually be done. I highly highly recommend setting your timer for 15 minutes and checking to make sure the loaf isn't getting too brown. I usually cover it with foil at that point and then finish baking. In my oven, 25 minutes is always perfect.
**Also, I usually make this in a breadmaker so I don't follow these instructions precisely, but just in case you are doing it the regular way, here you go!
If we keep both loaves, we usually plow through a loaf and a half before it dries out too much, and then I freeze the rest and use it to make cinnamon swirl french toast whenever the craving strikes. Absolutely divine! (The slight dryness actually works to your advantage in french toast, by the way.) Really, you must try this. And if you are feeling really crazy, pour some buttermilk caramel syrup over the top and you will be in heaven.
Cinnamon Swirl Bread
1 Tbsp yeast
1/4 cup warm water
2 cups scalded milk
1/3 cup sugar
2 tsp salt
1/4 cup shortening (minus 1-2 Tbsp)
1-2 Tbsp butter
6 cups flour
-------------
1/2 cup sugar
1 tsp cinnamon
Soften yeast in warm water. Combine milk, sugar, salt, and shortening. Stir in 2 cups of flour. Mix in yeast. Add rest of flour. Knead 8-10 minutes. Place in a greased bowl; cover and let rise one hour or until double in size. Knead again. Cut dough into two portions and roll out. Mix 1/2 cup sugar and 1 tsp cinnamon; divide in two and spread over two loaves. Roll up and place in greased loaf pans; cover and let rise one hour or until it looks like you need to bake it. Bake at 375 degrees for 25-30 minutes. Remove from pan and let cool on wire rack---but make sure you taste it when it's still warm!
*A note on the baking: You have to really know your oven on this one. You absolutely can't bake it too long or it will get really dry and not be very good, but of course it has to actually be done. I highly highly recommend setting your timer for 15 minutes and checking to make sure the loaf isn't getting too brown. I usually cover it with foil at that point and then finish baking. In my oven, 25 minutes is always perfect.
**Also, I usually make this in a breadmaker so I don't follow these instructions precisely, but just in case you are doing it the regular way, here you go!
Saturday, August 25, 2012
What To Do With Canned Chicken
I thought it would be a good idea to share with everyone what we do with canned chicken. I have written down the ones that I thought of off the top of my head, with links to the ones with recipes. Please feel free to add to this post. I will try to add links to the ones without them at another time.
chicken enchiladas
chicken roll-ups
chicken noodle soup - this link is just for the noodles, we can post more instructions later
chicken tortilla soup (This is good as-is, but usually I add stuff. Can post more later.)
fast chicken tacos
easy chicken bake (w/stove top)
creamy chicken taquitos
chicken cashew salad
BBQ chicken sandwiches - Just mix chicken with BBQ sauce, it's yummy
chicken salad sandwiches - any kind you find a recipe for, or just add stuff
chicken, rice, broccoli casserole
chicken quesadillas
chipotle chicken taco salad - I prefer this one with grilled chicken, but it's a yummy way to use leftover canned chicken
chicken pot pie
saucy chicken over rice
easy chicken and rice soup
baked chicken chimichangas (or fried)
chicken and mushroom crepe filling
chicken enchiladas
chicken roll-ups
chicken noodle soup - this link is just for the noodles, we can post more instructions later
chicken tortilla soup (This is good as-is, but usually I add stuff. Can post more later.)
fast chicken tacos
easy chicken bake (w/stove top)
creamy chicken taquitos
chicken cashew salad
BBQ chicken sandwiches - Just mix chicken with BBQ sauce, it's yummy
chicken salad sandwiches - any kind you find a recipe for, or just add stuff
chicken, rice, broccoli casserole
chicken quesadillas
chipotle chicken taco salad - I prefer this one with grilled chicken, but it's a yummy way to use leftover canned chicken
chicken pot pie
saucy chicken over rice
easy chicken and rice soup
baked chicken chimichangas (or fried)
chicken and mushroom crepe filling
Tuesday, August 21, 2012
Lemon Buttermilk Sheet Cake
Okay, if you like lemon things, you simply MUST make this cake. It's coming to you from America's Test Kitchen via Our Best Bites. I loved it, Dave loved it, M loved it. I used regular all-purpose flour despite the dire warnings and it was great. Also I only made half the glaze and I'm glad I did. Oh, and I splashed some extra lemon juice in the glaze and I'm glad I did that too. Okay, on to the recipe so you can get baking.
Lemon Buttermilk Sheet Cake
Recipe from America’s Test Kitchen Best Summer Desserts
Ingredients:
Cake:
2 1/2 cups (10 ounces) cake flour (no substitutions)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
3/4 cup buttermilk
3 tablespoons grated lemon zest
1/4 cup freshly squeezed lemon juice
1 teaspoon vanilla extract
1 3/4 cup white sugar
12 tablespoons (1 1/2 sticks) unsalted butter, softened
3 large eggs plus 1 large egg yolk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
3/4 cup buttermilk
3 tablespoons grated lemon zest
1/4 cup freshly squeezed lemon juice
1 teaspoon vanilla extract
1 3/4 cup white sugar
12 tablespoons (1 1/2 sticks) unsalted butter, softened
3 large eggs plus 1 large egg yolk
Glaze:
3 cups (12 ounces) powdered sugar
3 tablespoons lemon juice
2 tablespoons buttermilk
3 tablespoons lemon juice
2 tablespoons buttermilk
Instructions:
Make sure the oven rack is in the middle position (unless you’ve found that another position works better in your oven for baking) and heat oven to 325 degrees. Grease and flour a 9×13″ baking dish and set aside.
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside. In a measuring cup, combine buttermilk, lemon juice, and vanilla. Set aside.
Using a stand mixer fitted with the paddle attachment, beat the white sugar and lemon zest on medium speed until moist and fragrant (about 1 minute). Remove 1/4 cup of the sugar mixture and place it in a small bowl. Cover and set aside.
Add the softened butter to the remaining sugar mixture and beat until light and fluffy (about 2 minutes). Beat in the eggs and yolk, one at a time, until incorporated. Reduce speed to low. Add the flour mixture in 3 additions, alternating with the buttermilk mixture in 2 additions. Mix until smooth (about 30 seconds)
Scrape the batter into the reserved baking pan and smooth out the top. Bake until the cake is golden and a toothpick inserted into the center comes out clean (about 25-35 minutes). Be careful not to over bake. Transfer the pan to a wire rack and allow to cool for 10 minutes.
While the cake is cooling, whisk the glaze ingredients together until smooth. Gently spread the glaze over the cake and sprinkle evenly with the reserved sugar mixture. Allow to cool completely, at least 2 hours.
Tuesday, July 31, 2012
Honey Sauced Chicken
We tried this yesterday, and it gets all of the kids' approval. It is very easy, and doesn't require me to work with raw chicken on days when I don't want to. If you try the dice it first and put it in the oven version, let me know how it turns out. The sauce is probably thicker. This is pretty healthy, except for kinda high in sodium (soy sauce). You could also try reducing the oil and let me know what happens.
FYI, this tastes like Chinese food, in case you didn't know what to have with it.
I got the recipe from MMM . . . Cafe. Who got it from the Crock Pot recipe card collection.
FYI, this tastes like Chinese food, in case you didn't know what to have with it.
I got the recipe from MMM . . . Cafe. Who got it from the Crock Pot recipe card collection.
1.5 pounds chicken (of your choice)
1 tsp. salt
1/2 tsp. black pepper
1 cup honey
1/2 cup soy sauce
1/4 cup chopped onion (or 1/8 cup onion flakes)
1/4 cup ketchup
2 Tbs. vegetable oil
2 cloves garlic, minced
1/2 tsp. red pepper flakes (if you hate spicy, leave this out, but I would implore you to at least sprinkle a couple. The flavor is so great.)
Season both sides of chicken with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 hours or on high 1 1/2 hours. Cut chicken into bite size pieces, then return to pot and toss with sauce. Serve over rice or noodles. (We did rice.)
To bake chicken as a 30 minute meal:
Dice chicken and season both sides with salt and pepper, place in 8x8 pan. Pour sauce over chicken and bake at 350 for 20 minutes, stirring after 10 minutes.
Serves 4 is what the recipe said, but it fed our whole family and also Gary took some to lunch today. I'd say 4-6, depending on sides and appetite.
UPDATE: I put this in the crock pot yesterday before our family went to Seven Peaks. When we came home 7 hours later, it looked like it had almost burned, but actually it was DELISH. The sauce was almost carmelized, and not thin and soupy like usual. Gary was loving it, and kept asking me where I found the recipe. I reminded him many times we'd had it before, but it was so different, he didn't believe me. So, 7 hours on low was a winner.
UPDATE: I put this in the crock pot yesterday before our family went to Seven Peaks. When we came home 7 hours later, it looked like it had almost burned, but actually it was DELISH. The sauce was almost carmelized, and not thin and soupy like usual. Gary was loving it, and kept asking me where I found the recipe. I reminded him many times we'd had it before, but it was so different, he didn't believe me. So, 7 hours on low was a winner.
Monday, May 14, 2012
Rhubarb Galette
People. Please make this as soon as you possibly can get your hands on some rhubarb. Thank me later. I got the recipe from my friend's blog, katesplateii.blogspot.com. She has lots of good stuff.
Rhubarb
Galette
{adapted
from Martha Stewart}
1/4 cup
all-purpose flour, plus more for work surface
1 sheet of
puff pastry, thawed at room temperature
1 pound
rhubarb, sliced 1/2-inch thick
Juice of
1/2 lemon
3/4 cup
granulated sugar
Pinch of
salt
Pinch of
ground, cinnamon
Pinch of
freshly grated nutmeg
1 large
egg, beaten
Turbinado
or sanding sugar
1
tablespoon unsalted butter, cut into small pieces
Preheat
oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
On a
lightly floured work surface, roll out dough to a 14-inch round, about 1/8-inch
thick.
Place
rhubarb and lemon juice in a large bowl; toss to combine. In a medium bowl,
whisk together flour, sugar, salt, cinnamon, and nutmeg until well combined.
Add sugar mixture to rhubarb and toss until well coated. Arrange rhubarb
mixture on top of dough, leaving a 2-inch border all the way around. Fold
border over the fruit mixture, overlapping where necessary and pressing gently
to adhere the folds. Brush edges of dough with egg, sprinkle with turbinado or
sanding sugar, and dot with butter. Transfer to refrigerator and chill 15 to 20
minutes.
Bake until
crust is deep golden brown and juices are bubbling, 55 to 60 minutes. Transfer
baking sheet to a wire rack to cool the galette. Serve warm or at room
temperature.
Saturday, May 5, 2012
Green Chile Burgers
My tastebuds are still dancing happily after having this for dinner, so I have to get it on the blog. Got this recipe from Bobby Flay's Grill It, a lovely find at the bookmobile. I have to urge you to try it. It's easy and not really spicy like you'd think. Gary wanted more spice, actually.
Okay, new opinion, months later: Spiciness depends on the peppers. The first time we must have used much milder ones, although they looked the same. The second time it was some spicy stuff! We still liked it, though . . . Know your peppers, Bobby says it's not supposed to be really spicy.
(I typed this recipe last summer, and decided it's time to publish since it's on the menu for this week.)
Green Chile Sauce
2 poblano chiles, grilled, peeled, seeded, and chopped
1 medium red onion, grilled
2 cloved garlic, chopped
2 tablespoons chopped fresh cilantro or oregano leaves
1 tablespoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Combine poblanos, onion, garlic, cilantro, 1/4 cup cold water, honey, salt, and pepper in a blender and blend until smooth. Adjust the salt and pepper. The sauce can be made 1 day in advance and kept covered in the refrigerator. Bring to room temperature before serving.
Put green chile sauce on hamburger with Chihuahua, provolone, or cream cheese (cookbook says the first 2, we added the cream cheese because that's what we had. Delish.). Also put on tomatoes and pickled jalapenos. You won't be sorry!
Pickling Jalapenos
One link that looks close:
http://purplefoodie.com/pickled-jalapenos/
We love pickling jalapenos now. So good with tons of Mexican food. And a great way to use up all of the Bountiful Baskets jalapenos. Not spicy, really, either.
Okay, new opinion, months later: Spiciness depends on the peppers. The first time we must have used much milder ones, although they looked the same. The second time it was some spicy stuff! We still liked it, though . . . Know your peppers, Bobby says it's not supposed to be really spicy.
(I typed this recipe last summer, and decided it's time to publish since it's on the menu for this week.)
Green Chile Sauce
2 poblano chiles, grilled, peeled, seeded, and chopped
1 medium red onion, grilled
2 cloved garlic, chopped
2 tablespoons chopped fresh cilantro or oregano leaves
1 tablespoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Combine poblanos, onion, garlic, cilantro, 1/4 cup cold water, honey, salt, and pepper in a blender and blend until smooth. Adjust the salt and pepper. The sauce can be made 1 day in advance and kept covered in the refrigerator. Bring to room temperature before serving.
Put green chile sauce on hamburger with Chihuahua, provolone, or cream cheese (cookbook says the first 2, we added the cream cheese because that's what we had. Delish.). Also put on tomatoes and pickled jalapenos. You won't be sorry!
Pickling Jalapenos
One link that looks close:
http://purplefoodie.com/pickled-jalapenos/
We love pickling jalapenos now. So good with tons of Mexican food. And a great way to use up all of the Bountiful Baskets jalapenos. Not spicy, really, either.
Pioneer Woman's Chocolate Sheet Cake
Mom made this for my birthday once. Amazing. Um, it's from Pioneer Woman. Verbatim.
Recipe: The Best Chocolate Sheet Cake. Ever.
| | |
Ingredients
- FOR THE CAKE:
- 2 cups Flour
- 2 cups Sugar
- 1/4 teaspoon Salt
- 4 Tablespoons (heaping) Cocoa
- 2 sticks Butter
- 1 cup Boiling Water
- 1/2 cup Buttermilk
- 2 whole Beaten Eggs
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla
- _____
- FOR FROSTING:
- 1/2 cup Finely Chopped Pecans
- 1-3/4 stick Butter
- 4 Tablespoons (heaping) Cocoa
- 6 Tablespoons Milk
- 1 teaspoon Vanilla
- 1 pound (minus 1/2 Cup) Powdered Sugar
Preparation Instructions
Note: I use an 18x13 sheet cake pan.
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.
Sunday, April 8, 2012
Potato Casserole
This may or may not actually be DP posting this recipe, but at the very least, it is at his, I mean, my, request. They are the first DP approved "funeral potatoes," so must be shared. Originally from Lion House Classics.
5 large potatoes
3 tablespoons butter or margarine, melted
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1 cup milk
3 T finely chopped green onions
3/4 c. shredded sharp cheddar cheese
3/4 c. corn flake crumbs or dry bread crumbs
Boil unpared potatoes until tender. Drain and peel; shred coarsely. Place in 2- or 3-quart casserole. Pour melted butter over potatoes. Mix together soup, sour cream, milk, green onions, and cheese. Pour evenly over potatoes. Do not mix. Toss crumbs with melted butter and Parmesan cheese; sprinkle on top of casserole. Bake at 325 degrees for 30 minutes. Makes 8 to 10 servings.
Gary has experimented with this recipe and has used a greater goo-to-potato ratio, and it is yummy, although it is also yummy as written. We also always add salt and pepper. Enjoy.
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