Friday, February 25, 2011
Oatmeal Chocolate Chip Cookies
Makes 36 cookies
1 ½ cups packed brown sugar
1 cup butter, softened
1 teaspoon vanilla
2 cups quick-cooking oats
1 ½ cups Gold Medal all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup semisweet chocolate chips (6 oz)
1 cup chopped nuts, if desired
Heat oven to 350 degrees.
In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
Onto greased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. Bake 9 to 11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
Thursday, February 24, 2011
2 (7-ounce) containers Greek yogurt (recommended: Fage Total)
1 hothouse cucumber, unpeeled and seeded
¼ cup sour cream
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 ½ teaspoons minced garlic
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Place the yogurt in a medium bowl. Grate the cucumber on a box grater and squeeze the grated cucumber with your hand to remove some of the liquid. Add it to the yogurt along with the sour cream, lemon juice, vinegar garlic, salt and pepper and stir. Serve with toasted pita crisps.
Wednesday, February 23, 2011
Black and White Brownies
12 ounces semisweet chocolate
½ cup butter
For the cream cheese batter:
6 tablespoons butter
9 ounces cream cheese
¾ cups sugar
3 tablespoons flour
1 tablespoons vanilla
For the chocolate batter:
2 ¼ cups sugar
1 ½ cups flour
1 ½ teaspoons baking powder
1 ½ teaspoons salt
1 tablespoons vanilla
¾ teaspoons almond extract
Preheat oven to 350 degrees.
Melt chocolate and ½ cup butter and set aside to cool.
To make the cream cheese batter, with a whip attachment cream 6 tablespoons butter than add the cream cheese and continue mixing. Add the sugar; beat until fluffy then beat in the eggs, then flour, and vanilla. Set aside.
For the chocolate batter, in a separate bowl whip the eggs and sugar until fluffy. Stir together the flour, baking powder, salt, and mix into egg mixture. Mix in the melted chocolate and butter, and the extracts.
In a 9x13, lined with parchment, spread half the chocolate mixture. Spread the cream cheese layer over that to cover, and then drop remaining chocolate batter by spoonfuls on top then swirl with a knife. Bake for 50-55 minutes (toothpick should come out clean when inserted in the middle). Cool and cut into bars.
Tuesday, February 22, 2011
For the sauce:
1 tablespoon vegetable oil
1 tablespoon all-purpose flour
1 can (28 ounce) enchilada sauce
2 cups chicken broth
½ teaspoons salt
½ teaspoon ground black pepper
For the filling:
3 cups shredded rotisserie chicken
1 can (4 ounce) diced green chilies
½ teaspoon salt
10 corn tortillas
½ cups vegetable oil
3 cups grated sharp cheddar cheese
½ cup chopped cilantro
Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.
Step #2 – The Meat
Combine the chicken with 1 can diced green chilies and seasoned salt in a bowl. Set aside.
Step #3 – Tortillas
Heat vegetable oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.
Step #4 – Assembly
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat mixture and a little grated cheese in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.
Thursday, February 17, 2011
Key Lime Yogurt Pie
2 tablespoons cold water
1 tablespoon fresh lime juice
1 ½ teaspoons unflavored gelatin
4 oz (half of 8 oz package) fat-free cream cheese
3 containers (6 oz) each) Yoplait Light Thick & Creamy Key Lim pie Yogurt
½ cup frozen (thawed) reduced-fat whipped topping
2 teaspoons grated lime peel
1 reduced-fat graham cracker crumb crust (6 oz)
In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended.
Fold in whipped topping and lime peel. Pour into crust. Refrigerate until set, about 2 hours
Wednesday, February 16, 2011
Stuffed Red Peppers
Serves 6 to 8
4 large red bell peppers
¾ pound ground chuck
½ pound ground pork
2 garlic cloves, minced
2 teaspoons beef bouillon granules
2 teaspoons House seasoning, recipe follows
1 cup cooked rice
½ cup jarred cheese and salsa
1 cup diced tomatoes
1 tablespoon soy sauce
1 cup hot water
Preheat oven to 350 degrees.
Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.
Using a hot skillet, sauté the ground beef, pork, garlic, 1 teaspoon of bouillon granules, and house seasoning together. Drain the fat off. Add the rice, cheese, tomatoes and soy sauce. Mix well and stuff the mixture into the peppers. In a small bowl, mix the hot water and the remaining bouillon granules. Pour this mixture into a shallow casserole large enough to hold all of the peppers. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes. Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers. Bake for an additional 10 to 15 minutes.
1 cup salt
¼ cup black pepper
¼ cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months
Tuesday, February 15, 2011
Makes 4 cups
1 large egg white
2 cups unsalted pecan halves
2 cups unsalted roasted cashews
½ cup sugar
1 tablespoon ground cumin
¾ teaspoon cayenne pepper
1 teaspoon ground cinnamon
Preheat the oven to 250 degrees F. Beat the egg white with 1 tablespoon water in a large bowl until foamy. Add the nuts, sugar, cumin, cayenne, cinnamon and 1/2 teaspoon salt and mix well. Spread the mixture on a parchment-lined baking sheet. Bake until the nuts are mostly dry but still slightly sticky, about 40 minutes.
Remove the nuts from the oven and stir. Reduce the temperature to 200 degrees F. Return the nuts to the oven and bake until crisp, about 30 more minutes. Stir to loosen the nuts from the baking sheet; cool completely on the sheet.
Monday, February 14, 2011
2 whole eggs
1 cup sugar
2 tablespoons (heaping) cocoa
2 tablespoons flour
½ cups butter, melted
1 teaspoon vanilla extract
Preheat oven to 325 degrees.
Beat eggs until light in color. Beat in sugar until just combined. Add cocoa, flour, melted butter, and vanilla extract. Mix gently until well combined.
Pour batter into four large ramekins or one 8-inch square baking dish. Set ramekins or pan into a larger pan halfway full of water.
Bake 40 to 50 minutes, or until upper crust is crispy and the rest of the batter is firm but not set. Toothpick should come out…not clean, but mixture should not be overly runny. If you pull it out of the oven and have second thoughts, stick it back in for ten more minutes.
Serve with sweetened whipped cream or vanilla ice cream.
Friday, February 11, 2011
Yields ½ cup
1 pint fresh strawberries, washed, dried and hulled
1 pint fresh raspberries
2 bananas, peeled, cut into 2 to 2 ½ inch slices
12 ounces thick, salted pretzels
4 ounces dried apricots
6 ounces roasted, salted almonds
4 to 6 recipes Enriched Chocolate Sauce, recipe follows
Arrange all of the fondue elements on a platter.
Serve Enriched Chocolate Sauce warm with the fondue elements.
Enriched Chocolate Sauce
½ cup heavy cream
2 tablespoons sugar
1 teaspoon ground cinnamon
1 tablespoon unsalted butter
4 ounces semisweet chocolate
2 teaspoons dark rum
1/8 teaspoon grated orange zest
In a medium saucepan over low heat, bring the cream, sugar, cinnamon and butter to a rolling boil. Remove from the heat, add the chocolate and stir until the chocolate melts. Add the rum and stir in the orange zest before serving.
Thursday, February 10, 2011
Spinach and Mushroom Ravioli
½ cup extra-virgin olive oil, 2 tablespoons for boiling water
6 ounces button mushrooms, sliced
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
¼ cup mascarpone
1/3 cup grated Parmesan, plus extra for garnishing
6 egg roll wrappers (6 1/2 by 6 1/2-inch squares)
2 large eggs, beaten with 1 teaspoon water
½ cup mushroom (cremini, shiitake, button), finely chopped
2 cups tomato sauce, recipe follows
Salt and freshly ground black pepper
In a large sauté pan heat ¼ cup of the olive oil. When almost smoking, add the mushrooms and season with salt and pepper. Cook until all the liquid has evaporated from the mushrooms, about 6 minutes. Add spinach and cook for 2 minutes. Remove from heat and place mixture into the bowl of a food processor. Pulse until you get a coarse texture. Place in bowl and stir in mascarpone and Parmesan cheese. Check for seasoning and set aside.
Line up 3 wrappers on a cutting board. Brush with the egg and water mixture. Using a tablespoon, arrange 4 dollops of the filling on each wrapper – 2 on the first row and 2 on the second – 1-inch apart. Place another wrapper directly on top, pressing around the filling and sealing the edges. Using a fluted ravioli cutter, cut out squares of ravioli. Each filled wrapper will yield 4 raviolis, giving you a total of 12 ravioli. Place ravioli onto a floured baking sheet and keep covered with a linen towel.
In a large pot, bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli, about 3 to 4 at a time. This will prevent them from crowding in the pot and sticking together. Cook for 2 to 3 minutes. Using a spider strainer, carefully remove the ravioli and place on the plate. Tent with foil to keep warm and continue cooking remaining ravioli.
In a sauté pan, heat remaining ¼ cup olive oil. When almost smoking, add chopped mushrooms and sauté until soft and most of the liquid has evaporated, about 8 minutes. Carefully pour in tomato sauce and simmer for 5 minutes.
Divide ravioli between 2 serving plates. Top with mushroom tomato sauce and sprinkle with Parmesan.
Simple Tomato Sauce:
½ cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and sauté until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Sauté until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add ½ the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
Makes 6 cups
Wednesday, February 9, 2011
3 cloves garlic, crushed and peeled
2 medium carrots, cut into 2-inch pieces
10 ounces white mushrooms, large ones cut in half
1 large onion, cut into 2-inch pieces
1 pound 90%-lean ground beef
2 teaspoons dried thyme
¾ teaspoon salt
¼ teaspoon freshly ground pepper
2 cups water
1 14-ounce can reduced-sodium beef broth, divided
8 ounces whole-wheat elbow noodles, (2 cups)
2 tablespoons Worcestershire sauce
2 tablespoons all-purpose flour
½ cup reduced-fat sour cream
1 tablespoon chopped fresh parsley, or chives for garnish
Fit a food processor with the steel blade attachment. With the motor running, drop garlic through the feed tube and process until minced, and then add carrots and mushrooms and process until finely chopped. Turn it off, add onion, and pulse until roughly chopped.
Cook beef in a large straight-sided skillet or Dutch oven over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 3 to 5 minutes. Stir in the chopped vegetables, thyme, salt and pepper and cook, stirring often, until the vegetables start to soften and the mushrooms release their juices, 5 to 7 minutes.
Stir in water, 1 ½ cups broth, noodles and Worcestershire sauce; bring to a boil. Cover; reduce heat to medium and cook, stirring occasionally, until the pasta is tender, 8 to 10 minutes.
Whisk flour with the remaining ¼ cup broth in a small bowl until smooth; stir into the hamburger mixture. Stir in the sour cream. Simmer, stirring often, until the sauce is thickened, about 2 minutes. Serve sprinkled with parsley (or chives), if desired.
Tuesday, February 8, 2011
3 teaspoons extra-virgin olive oil, divided
1 cup precooked diced red potatoes, (see tip)
1 tablespoon chopped fresh thyme
1/2 teaspoon smoked paprika
6 large eggs
4 large egg whites
1/2 cup shredded Manchego, or Jack cheese
3 cups baby spinach, roughly chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
To flip the tortilla, run a spatula gently around the edges to loosen them. Invert a large plate over the pan and turn out the tortilla onto it. Slide the tortilla back into the pan and continue cooking until completely set in the middle, 3 to 6 minutes. Serve warm or cold.
Monday, February 7, 2011
Yields 36 cookies
1 box fudge brownie mix
1 stick butter, melted
1 teaspoon vanilla
2 large eggs
1 cup chocolate chips.
Preheat oven to 350 degrees.
Mix all ingredients except for chocolate chips in a large bowl. Mix for about two minutes until well combined. Then add chocolate chips and gently fold into batter.
Drop batter by heaping teaspoons onto ungreased cookie sheets. Bake for 8-10 minutes. Cookies should rise, but should still be soft in the middle. Remove from baking pans immediately and cool for 5 minutes.
Friday, February 4, 2011
Grilled Chicken & Pineapple Quesadilla
8 whole flour tortillas
Butter or margarine
2 cups grilled pineapple, sliced
3 whole boneless, skinless chicken breasts
Salt and pepper, to taste
3 cups Monterey jack cheese, grated
1 whole jalapeno, sliced
3 tablespoons barbecue sauce
To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.
To pound chicken: Place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.
Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.
Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.
To assemble, sprinkle four browned tortillas with grated Monterey jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)
Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.
Thursday, February 3, 2011
Philly Cheese Steak Egg Rolls
Yields 8 egg rolls
Canola or vegetable oil, for frying
2 tablespoons milk
2 tablespoons olive oil
1 small red bell pepper, thinly sliced
1 to 2 small jalapenos, thinly sliced (depending on how hot you like it)
1 pound roast beef, thinly sliced
16 ounces pepper jack cheese, shredded
8 egg roll skins
Preheat oil to 350 degrees in medium saucepan. Fill with enough oil that egg rolls will not rest on the bottom of pan. Mix egg and milk together, in a small bowl, for egg wash.
In medium sauté pan over medium heat add olive oil and peppers. Sweat vegetables until slightly softened, about 2 minutes. Add roast beef and sauté about 5 minutes more. Add cheese and mix thoroughly, until cheese begins to melt. Remove from heat, strain in a fine mesh sieve to remove excess moisture, and let cool.
Divide cooled mixture into 8 equal parts. Place mixture in center of each egg roll skin. Fold in side corners and roll, sealing edges with egg wash. Submerge egg rolls in oil and fry, making sure the rolls do not touch the sides or the bottom of the pan. Fry in batches, to avoid over-crowding until golden brown. Remove egg rolls to paper towels to blot excess oil. Cut egg rolls on bias, place on a serving platter and serve hot.
Wednesday, February 2, 2011
Creamy Cheddar Soup
¼ small onion, diced
3 tablespoons butter
3 tablespoons all-purpose flour
1 ½ cups chicken stock
1 ½ cups cream
1 cup grated sharp Cheddar
Salt and black pepper
Dash cayenne pepper, optional
Suggested Serving: your favorite bread or croutons
In a saucepan, sauté onion in butter for 5 to 7 minutes. Blend in flour. Add stock and cream. Cook until thick. Add cheese and stir until melted. Add salt and pepper, to taste, and cayenne if desired. Garnish with green onions, chopped bacon bits or croutons if desired.
Tuesday, February 1, 2011
Herb Oil-Grilled Flatbread
½ cup olive oil
1 tablespoon chopped fresh garlic
2 cups softly packed fresh herb leaves (equal parts basil, cilantro, mint)
1 tablespoon black pepper
1 tablespoon coarse salt
4 (8-inch) flatbreads
Combine all ingredients except flatbread in blender and blend until smooth. Brush both sides of flatbread with the herb oil and let marinate for several hours. Sauté or grill bread evenly on both sides. Cut bread into wedges before serving.