Prep:
15 min., Bake: 55 min., Cool: 1 hr.
Yield:
Makes 8 servings
Ingredients:
1/2 (15-oz.) package refrigerated piecrusts
1 (8-oz.) package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 1/4 cups chopped pecans
1 cup light corn syrup
Directions:
1. Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.
2. Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.
3. Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.
4. Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.
Monday, September 21, 2009
Easy Blackberry Cobbler
Yield:
Makes 6 servings
Ingredients:
4 cups fresh blackberries
1 tablespoon lemon juice
1 large egg
1 cup sugar
1 cup all-purpose flour
6 tablespoons butter, melted
Whipped cream (optional)
Garnish: fresh mint sprig
Directions:
1. Preheat oven to 375°.
2. Place blackberries in a lightly greased 8-inch square baking dish; sprinkle with lemon juice.
3. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal.
4. Sprinkle over fruit.
5. Drizzle melted butter over topping.
6. Bake at 375° for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream, if desired. Garnish with fresh mint sprig, if desired.
Makes 6 servings
Ingredients:
4 cups fresh blackberries
1 tablespoon lemon juice
1 large egg
1 cup sugar
1 cup all-purpose flour
6 tablespoons butter, melted
Whipped cream (optional)
Garnish: fresh mint sprig
Directions:
1. Preheat oven to 375°.
2. Place blackberries in a lightly greased 8-inch square baking dish; sprinkle with lemon juice.
3. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal.
4. Sprinkle over fruit.
5. Drizzle melted butter over topping.
6. Bake at 375° for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream, if desired. Garnish with fresh mint sprig, if desired.
Mac & Cheese
Yield:
Makes 8 servings
Ingredients:
1 (8-ounce) package elbow macaroni (about 2 cups uncooked macaroni)
2 cups milk
1/4 cup all-purpose flour
1 teaspoon onion salt
2 (10-ounce) blocks sharp Cheddar cheese, shredded (about 4 1/2 cups) and divided*
1 cup soft breadcrumbs (4 slices, crusts removed)
1/4 cup butter or margarine, melted
Directions:
1. Cook macaroni according to package directions; drain well. Set aside.
2. Place milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute.
3. Stir together flour mixture, 3 1/2 cups cheese, and macaroni.
4. Pour macaroni mixture into a lightly greased 13- x 9-inch baking dish or 2 (11-inch) oval baking dishes.
5. Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle evenly with melted butter.
6. Bake at 350° for 45 minutes or until golden brown.
*20 ounces loaf pasteurized prepared cheese product, shredded or cut into small cubes, may be substituted. Omit breadcrumbs if using prepared cheese product.
Note: You can use Kraft Cracker Barrel Sharp Cheddar Cheese.
Makes 8 servings
Ingredients:
1 (8-ounce) package elbow macaroni (about 2 cups uncooked macaroni)
2 cups milk
1/4 cup all-purpose flour
1 teaspoon onion salt
2 (10-ounce) blocks sharp Cheddar cheese, shredded (about 4 1/2 cups) and divided*
1 cup soft breadcrumbs (4 slices, crusts removed)
1/4 cup butter or margarine, melted
Directions:
1. Cook macaroni according to package directions; drain well. Set aside.
2. Place milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute.
3. Stir together flour mixture, 3 1/2 cups cheese, and macaroni.
4. Pour macaroni mixture into a lightly greased 13- x 9-inch baking dish or 2 (11-inch) oval baking dishes.
5. Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle evenly with melted butter.
6. Bake at 350° for 45 minutes or until golden brown.
*20 ounces loaf pasteurized prepared cheese product, shredded or cut into small cubes, may be substituted. Omit breadcrumbs if using prepared cheese product.
Note: You can use Kraft Cracker Barrel Sharp Cheddar Cheese.
Sweet Potato Casserole
Yield:
Makes 6 to 8 servings
Ingredients:
4 1/2 pounds sweet potatoes
1 cup sugar
1/4 cup milk
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
1 1/2 cups miniature marshmallows
Directions:
1. Bake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes.
2. Beat mashed sweet potatoes, sugar, and next 5 ingredients at medium speed with an electric mixer until smooth.
3. Spoon potato mixture into a greased 11- x 7-inch baking dish.
4. Combine cornflakes cereal and next 3 ingredients in a small bowl.
5. Sprinkle diagonally over casserole in rows 2 inches apart.
6. Bake at 350° for 30 minutes.
7. Remove from oven; let stand 10 minutes.
8. Sprinkle alternate rows with marshmallows; bake 10 additional minutes.
9. Let stand 10 minutes before serving.
Makes 6 to 8 servings
Ingredients:
4 1/2 pounds sweet potatoes
1 cup sugar
1/4 cup milk
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
1 1/2 cups miniature marshmallows
Directions:
1. Bake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes.
2. Beat mashed sweet potatoes, sugar, and next 5 ingredients at medium speed with an electric mixer until smooth.
3. Spoon potato mixture into a greased 11- x 7-inch baking dish.
4. Combine cornflakes cereal and next 3 ingredients in a small bowl.
5. Sprinkle diagonally over casserole in rows 2 inches apart.
6. Bake at 350° for 30 minutes.
7. Remove from oven; let stand 10 minutes.
8. Sprinkle alternate rows with marshmallows; bake 10 additional minutes.
9. Let stand 10 minutes before serving.
Monster Eyes
This is a great Halloween Appetizer!
Prep:
20 min., Bake: 18 min. per batch
Yield:
Makes about 4 1/2 dozen
Ingredients:
3 cups Bisquick all purpose baking mix
1 lb. ground hot pork sausage (Jimmy Dean)
1 (8 oz.) block of Muenster cheese
1 (7 oz) Pimiento-Stuffed Spanish Olives
Preparation:
1. Combine 3 cups all-purpose baking mix; 1 lb. ground hot pork sausage; and 1 (8-oz.) block Muenster cheese, shredded, in a large bowl until blended.
2. Shape sausage mixture into 1 1/4-inch balls, and place on lightly greased baking sheets.
3. Press 1 pimiento-stuffed Spanish olive deeply into center of each ball.
4. Bake at 400° for 15 to 18 minutes or until lightly browned.
Prep:
20 min., Bake: 18 min. per batch
Yield:
Makes about 4 1/2 dozen
Ingredients:
3 cups Bisquick all purpose baking mix
1 lb. ground hot pork sausage (Jimmy Dean)
1 (8 oz.) block of Muenster cheese
1 (7 oz) Pimiento-Stuffed Spanish Olives
Preparation:
1. Combine 3 cups all-purpose baking mix; 1 lb. ground hot pork sausage; and 1 (8-oz.) block Muenster cheese, shredded, in a large bowl until blended.
2. Shape sausage mixture into 1 1/4-inch balls, and place on lightly greased baking sheets.
3. Press 1 pimiento-stuffed Spanish olive deeply into center of each ball.
4. Bake at 400° for 15 to 18 minutes or until lightly browned.
Fresh Herb-Tomato Crostini
Yield:
Makes about 20 appetizer servings
Ingredients:
1/4 cup olive oil
2 garlic cloves, pressed
1 (8.5-oz.) French bread baguette, cut into 1/4-inch-thick slices
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 large tomato, finely chopped
3/4 cup finely chopped green onions
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh mint
1/3 cup crumbled feta cheese
Directions:
1. Preheat oven to 350°. Stir together olive oil and garlic; brush on 1 side of each bread slice. Place bread slices, garlic sides up, on a baking sheet. Bake 10 to 12 minutes or until lightly toasted.
2. Whisk together lemon juice and next 3 ingredients in a large bowl. Add tomato and next 3 ingredients; gently toss to coat.
3. Top each bread slice with tomato mixture (about 2 rounded teaspoonfuls each). Sprinkle with cheese.
Makes 6 servings.
Prep: 10 min; Chill: 1 hr., 30 min.
Note: For testing purposes only, we used Near East Taboule Mix Wheat Salad.
Per serving: Calories 93; Fat 6.1g (sat 1.6g, mono 3.9g, poly 0.5g); Protein 2.1g; Carb 8.7g; Fiber 2.4g; Chol 6mg; Iron 0.9mg; Sodium 243mg; Calc 53mg.
Makes about 20 appetizer servings
Ingredients:
1/4 cup olive oil
2 garlic cloves, pressed
1 (8.5-oz.) French bread baguette, cut into 1/4-inch-thick slices
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 large tomato, finely chopped
3/4 cup finely chopped green onions
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh mint
1/3 cup crumbled feta cheese
Directions:
1. Preheat oven to 350°. Stir together olive oil and garlic; brush on 1 side of each bread slice. Place bread slices, garlic sides up, on a baking sheet. Bake 10 to 12 minutes or until lightly toasted.
2. Whisk together lemon juice and next 3 ingredients in a large bowl. Add tomato and next 3 ingredients; gently toss to coat.
3. Top each bread slice with tomato mixture (about 2 rounded teaspoonfuls each). Sprinkle with cheese.
Makes 6 servings.
Prep: 10 min; Chill: 1 hr., 30 min.
Note: For testing purposes only, we used Near East Taboule Mix Wheat Salad.
Per serving: Calories 93; Fat 6.1g (sat 1.6g, mono 3.9g, poly 0.5g); Protein 2.1g; Carb 8.7g; Fiber 2.4g; Chol 6mg; Iron 0.9mg; Sodium 243mg; Calc 53mg.
Picadillo Tacos
Ingredients:
1 pound ground beef
1 tablespoon vegetable oil
2 carrots, diced
1 small onion, diced
1/2 teaspoon salt
2 plum tomatoes, diced
1 to 2 canned chipotle peppers in adobo sauce, minced
8 (8-inch) soft taco-size corn or flour tortillas, warmed
Garnish: fresh cilantro sprigs
Directions:
1. Cook ground round in hot oil in a large skillet over medium-high heat, stirring often, 7 minutes or until meat crumbles and is browned.
2. Stir in carrots, onion, and salt; sauté 5 minutes.
3. Add tomatoes and chipotle peppers, and cook, stirring occasionally, 3 to 4 minutes or until tomatoes begin to soften.
4. Serve mixture with warm tortillas. Garnish, if desired.
Note: Nutritional analysis is per taco with flour tortilla and 1/2 cup beef mixture (not including garnish). Prep: 15 min., Cook: 13 min.
Vegetarian Picadillo Tacos:
Substitute 1 (12-oz.) package frozen meatless burger crumbles for ground round. Proceed with recipe as directed, sautéing crumbles in hot oil 3 to 4 minutes.
Nutrition Facts:
Per taco with flour tortilla and 1/2 cup meatless mixture (not including toppings): Calories 173; Fat 6g (sat 0.8g, mono 0.8g, poly 2.7g); Protein 9.7g; Carb 20.6g; Fiber 2.5g; Chol 0mg; Iron 2.2mg; Sodium 548mg; Calc 63mg
1 pound ground beef
1 tablespoon vegetable oil
2 carrots, diced
1 small onion, diced
1/2 teaspoon salt
2 plum tomatoes, diced
1 to 2 canned chipotle peppers in adobo sauce, minced
8 (8-inch) soft taco-size corn or flour tortillas, warmed
Garnish: fresh cilantro sprigs
Directions:
1. Cook ground round in hot oil in a large skillet over medium-high heat, stirring often, 7 minutes or until meat crumbles and is browned.
2. Stir in carrots, onion, and salt; sauté 5 minutes.
3. Add tomatoes and chipotle peppers, and cook, stirring occasionally, 3 to 4 minutes or until tomatoes begin to soften.
4. Serve mixture with warm tortillas. Garnish, if desired.
Note: Nutritional analysis is per taco with flour tortilla and 1/2 cup beef mixture (not including garnish). Prep: 15 min., Cook: 13 min.
Vegetarian Picadillo Tacos:
Substitute 1 (12-oz.) package frozen meatless burger crumbles for ground round. Proceed with recipe as directed, sautéing crumbles in hot oil 3 to 4 minutes.
Nutrition Facts:
Per taco with flour tortilla and 1/2 cup meatless mixture (not including toppings): Calories 173; Fat 6g (sat 0.8g, mono 0.8g, poly 2.7g); Protein 9.7g; Carb 20.6g; Fiber 2.5g; Chol 0mg; Iron 2.2mg; Sodium 548mg; Calc 63mg
King Ranch Casserole
Ingredients:
1 large onion, chopped
1 large green bell pepper, chopped
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (10-ounce) can diced tomato and green chiles
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 (6-inch) corn tortillas
2 cups (8 ounces) shredded Cheddar cheese, divided
Directions:
1. Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender.
2. Stir in chicken and next 7 ingredients; remove from heat.
3. Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish.
4. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.
5. Bake at 350° for 30 to 35 minutes.
Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.
1 large onion, chopped
1 large green bell pepper, chopped
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (10-ounce) can diced tomato and green chiles
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 (6-inch) corn tortillas
2 cups (8 ounces) shredded Cheddar cheese, divided
Directions:
1. Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender.
2. Stir in chicken and next 7 ingredients; remove from heat.
3. Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish.
4. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.
5. Bake at 350° for 30 to 35 minutes.
Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.
Chicken Pot Pie
Ingredients:
1 (3 1/2-pound) whole chicken
5 cups water
2 celery stalk tops with leaves
1 1/4 teaspoons salt
1/4 teaspoon pepper
3 to 4 bacon slices
3 green onions, sliced
2 large celery ribs, chopped
1/2 cup all-purpose flour
3 hard-cooked eggs, sliced
3 carrots, cooked and diced
1 (8.5-ounce) can sweet green peas, drained
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried thyme
1/2 (15-ounce) package refrigerated piecrusts
Cranberry sauce
Directions:
1. Bring first 5 ingredients to a boil in a large Dutch oven;
2. reduce heat, and simmer mixture 1 1/2 hours or until chicken is done.
3. Remove chicken, reserving 3 1/2 cups broth in Dutch oven;
4. discard celery tops. Let chicken cool;
5. skin, bone, and cut into bite-size pieces.
6. Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 3 tablespoons drippings in skillet.
7. Crumble bacon, and set aside.
8. Sauté green onions and chopped celery in hot drippings in skillet over medium heat 5 minutes or until tender.
9. Gradually whisk in flour until blended.
10. Gradually add reserved broth; cook, whisking constantly, 3 minutes or until thickened and bubbly.
11. Stir in chicken, bacon, eggs, and next 5 ingredients.
12. Spoon mixture into a 3-quart baking dish, and top with refrigerated piecrust.
13. Bake at 450° for 25 minutes or until golden and bubbly.
14.Serve with cranberry sauce.
1 (3 1/2-pound) whole chicken
5 cups water
2 celery stalk tops with leaves
1 1/4 teaspoons salt
1/4 teaspoon pepper
3 to 4 bacon slices
3 green onions, sliced
2 large celery ribs, chopped
1/2 cup all-purpose flour
3 hard-cooked eggs, sliced
3 carrots, cooked and diced
1 (8.5-ounce) can sweet green peas, drained
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried thyme
1/2 (15-ounce) package refrigerated piecrusts
Cranberry sauce
Directions:
1. Bring first 5 ingredients to a boil in a large Dutch oven;
2. reduce heat, and simmer mixture 1 1/2 hours or until chicken is done.
3. Remove chicken, reserving 3 1/2 cups broth in Dutch oven;
4. discard celery tops. Let chicken cool;
5. skin, bone, and cut into bite-size pieces.
6. Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 3 tablespoons drippings in skillet.
7. Crumble bacon, and set aside.
8. Sauté green onions and chopped celery in hot drippings in skillet over medium heat 5 minutes or until tender.
9. Gradually whisk in flour until blended.
10. Gradually add reserved broth; cook, whisking constantly, 3 minutes or until thickened and bubbly.
11. Stir in chicken, bacon, eggs, and next 5 ingredients.
12. Spoon mixture into a 3-quart baking dish, and top with refrigerated piecrust.
13. Bake at 450° for 25 minutes or until golden and bubbly.
14.Serve with cranberry sauce.
Granola, Yogurt, Berry Parfait
Ingredients:
2 cups plain yogurt
2 cups your favorite granola
2 cups fresh berries (raspberries, blueberries, strawberries (hulled and sliced), and/or other fruit such as bananas, peaches or mangos, peeled and sliced
4 tablespoons honey
Directions:
1. Line up 4 parfait, white wine, or other tall glasses.
2. Spoon 2 tablespoons of yogurt into each glass and smooth surface.
3. Spoon 2 tablespoons of granola overtop and smooth surface.
4. Spoon 2 tablespoons of fruit overtop and smooth surface.
5. Repeat the process, adding a bit of honey here and there, to taste.
2 cups plain yogurt
2 cups your favorite granola
2 cups fresh berries (raspberries, blueberries, strawberries (hulled and sliced), and/or other fruit such as bananas, peaches or mangos, peeled and sliced
4 tablespoons honey
Directions:
1. Line up 4 parfait, white wine, or other tall glasses.
2. Spoon 2 tablespoons of yogurt into each glass and smooth surface.
3. Spoon 2 tablespoons of granola overtop and smooth surface.
4. Spoon 2 tablespoons of fruit overtop and smooth surface.
5. Repeat the process, adding a bit of honey here and there, to taste.
Grilled Chicken Cobb Salad
Ingredients:
2 boneless, skinless chicken breasts, 8 ounces each
2 teaspoons extra-virgin olive oil, plus 2 tablespoons extra-virgin olive oil
1 teaspoon poultry seasoning, eyeball it
Salt and freshly ground black pepper
4 large eggs
8 sliced bacon, chopped into 1/2-inch pieces
3 hearts romaine lettuce
2 lemons, juiced
2 ripe avocados, halved and scooped from skins with a spoon, then diced
2 vine ripe tomatoes, seeded and diced
1 red onion, chopped
2 cups white cheddar or Monterey Jack, shredded (or blue cheese crumbled)
Directions:
1. Heat a grill pan or nonstick skillet over medium high heat.
2. Coat chicken breasts with 2 teaspoons oil, poultry seasoning, salt and pepper.
3. Wash hands.
4. Grill or pan-fry chicken 6 to 7 minutes on each side.
5. Remove from heat and let rest 5 minutes.
6. In a small pot, cover eggs with cold water.
7. Place over high heat and bring water to a boil.
8. Once it comes to a boil, cover the pot and turn off the heat.
9. Set a timer for 10 minutes.
10. After the 10 minutes, cool eggs under cold running water. Peel and chop.
11. Brown chopped bacon in a skillet over medium high heat.
12 .Drain bacon on paper towels.
13. Chop 3 hearts of romaine lettuce and place in a large serving platter or salad bowl.
14. Dress chopped lettuce with the juice of 1 1/2 lemons.
15. Drizzle remaining 2 tablespoons extra-virgin olive oil over lettuce.
16. Season greens with salt and pepper, to taste.
17. Toss diced avocados with juice of remaining 1/2 lemon, to retard browning.
18. Halve chicken breasts and chop the meat.
19. To serve, arrange rows of chopped chicken, chopped hard boiled egg, crisp bacon bits, diced avocado, diced tomato, chopped red onion and shredded cheese on top of either 4 individual portions of dressed romaine or 1 large serving platter.
2 boneless, skinless chicken breasts, 8 ounces each
2 teaspoons extra-virgin olive oil, plus 2 tablespoons extra-virgin olive oil
1 teaspoon poultry seasoning, eyeball it
Salt and freshly ground black pepper
4 large eggs
8 sliced bacon, chopped into 1/2-inch pieces
3 hearts romaine lettuce
2 lemons, juiced
2 ripe avocados, halved and scooped from skins with a spoon, then diced
2 vine ripe tomatoes, seeded and diced
1 red onion, chopped
2 cups white cheddar or Monterey Jack, shredded (or blue cheese crumbled)
Directions:
1. Heat a grill pan or nonstick skillet over medium high heat.
2. Coat chicken breasts with 2 teaspoons oil, poultry seasoning, salt and pepper.
3. Wash hands.
4. Grill or pan-fry chicken 6 to 7 minutes on each side.
5. Remove from heat and let rest 5 minutes.
6. In a small pot, cover eggs with cold water.
7. Place over high heat and bring water to a boil.
8. Once it comes to a boil, cover the pot and turn off the heat.
9. Set a timer for 10 minutes.
10. After the 10 minutes, cool eggs under cold running water. Peel and chop.
11. Brown chopped bacon in a skillet over medium high heat.
12 .Drain bacon on paper towels.
13. Chop 3 hearts of romaine lettuce and place in a large serving platter or salad bowl.
14. Dress chopped lettuce with the juice of 1 1/2 lemons.
15. Drizzle remaining 2 tablespoons extra-virgin olive oil over lettuce.
16. Season greens with salt and pepper, to taste.
17. Toss diced avocados with juice of remaining 1/2 lemon, to retard browning.
18. Halve chicken breasts and chop the meat.
19. To serve, arrange rows of chopped chicken, chopped hard boiled egg, crisp bacon bits, diced avocado, diced tomato, chopped red onion and shredded cheese on top of either 4 individual portions of dressed romaine or 1 large serving platter.
Bacon Swiss Burgers with Tomato and Avocado
Ingredients:
8 slices bacon
1 pound ground beef chuck or sirloin
1 teaspoon Worcestershire sauce
1 or 2 dashes Tabasco sauce
1/4 teaspoon dried thyme leaves
Salt and freshly ground black pepper, to taste
Vegetable oil, for grilling
4 slices Swiss cheese
4 hamburger buns, toasted, for serving
Thinly sliced ripe tomato, for garnish
Thinly sliced red onion, for garnish
Sliced ripe avocado, for garnish
Boston lettuce leaves, for garnish
Directions:
1. If you will be grilling the burgers, preheat a barbecue grill to medium-high.
2. While the grill is heating up, cook the bacon on the stovetop in a large skillet over medium-low heat until it is just crisp, 6 to 7 minutes. Transfer the bacon to a plate lined with paper towels and set it aside to drain. (If you prefer to panfry the burgers, reserve 2 tablespoons of the bacon fat in the skillet.)
3. Place the beef, Worcestershire, Tabasco, thyme, and salt and pepper in a bowl, and toss lightly with a fork to combine. Form the mixture into 4 patties, each about 3 inches in diameter and 1 inch thick.
4. When you are ready to grill the burgers, oil the grill grate well. Add the burgers and grill for about 3 minutes for rare, 4 minutes for medium-rare meat. Turn them over and grill for another 3 or 4 minutes, topping the burgers with the cheese in the last minute of cooking. (Or panfry the burgers in the hot bacon fat over medium heat for 3 minutes per side for rare meat, adding the cheese as described.)
5. Place the burgers on the toasted buns, and top them with the bacon, tomato, onion, avocado, and lettuce. Cover with the tops of the buns and serve immediately.
8 slices bacon
1 pound ground beef chuck or sirloin
1 teaspoon Worcestershire sauce
1 or 2 dashes Tabasco sauce
1/4 teaspoon dried thyme leaves
Salt and freshly ground black pepper, to taste
Vegetable oil, for grilling
4 slices Swiss cheese
4 hamburger buns, toasted, for serving
Thinly sliced ripe tomato, for garnish
Thinly sliced red onion, for garnish
Sliced ripe avocado, for garnish
Boston lettuce leaves, for garnish
Directions:
1. If you will be grilling the burgers, preheat a barbecue grill to medium-high.
2. While the grill is heating up, cook the bacon on the stovetop in a large skillet over medium-low heat until it is just crisp, 6 to 7 minutes. Transfer the bacon to a plate lined with paper towels and set it aside to drain. (If you prefer to panfry the burgers, reserve 2 tablespoons of the bacon fat in the skillet.)
3. Place the beef, Worcestershire, Tabasco, thyme, and salt and pepper in a bowl, and toss lightly with a fork to combine. Form the mixture into 4 patties, each about 3 inches in diameter and 1 inch thick.
4. When you are ready to grill the burgers, oil the grill grate well. Add the burgers and grill for about 3 minutes for rare, 4 minutes for medium-rare meat. Turn them over and grill for another 3 or 4 minutes, topping the burgers with the cheese in the last minute of cooking. (Or panfry the burgers in the hot bacon fat over medium heat for 3 minutes per side for rare meat, adding the cheese as described.)
5. Place the burgers on the toasted buns, and top them with the bacon, tomato, onion, avocado, and lettuce. Cover with the tops of the buns and serve immediately.
Jamaican Jerk Chicken Pizza
makes 3 (9-inch) pizzas
Jerk Chicken Pieces:
1/2 pound boneless,
skinless chicken breast
1 teaspoon olive oil
2 teaspoons jerk seasoning
1/2 teaspoon cayenne pepper
Caribbean Sauce:
1/2 tablespoon cold water
1/2 teaspoon Wondra Flour
1/2 cup sweet chili sauce
3/4 teaspoon jerk seasoning
For the Pizza:
8 ounces pizza dough
1/2 tablespoon Caribbean Sauce
1 cup mozzarella
1/4 cup roasted red and yellow peppers
1/4 cup sliced yellow onions
1/4 cup crispy bacon
13 to 15 pieces Jerk Chicken
(3/4-inch)Sprinkling of additional mozzarella
1 tablespoon chopped green scallions
To make Jerk Chicken:
1. Preheat grill to 450 degrees F
2. In a clean mixing bowl, thoroughly mix the Jerk seasoning and Cayenne pepper and set aside.
3. Trim all fat from chicken breasts.
4. Line a cutting board with plastic wrap and place chicken breasts skin side up on the plastic wrapped cutting board.
5. Cover chicken breasts with an additional layer of plastic wrap.
6. Use a mallet to pound the thick side of the breast to 1/2-inch. The breasts should be 1/2-inch thick. DO NOT OVER-POUND.
7. Coat chicken breasts with olive oil in mixing bowl.
8. Place oil-coated chicken breasts on a sheet pan with skin side up.
9. Using your fingers, sprinkle half of the jerk seasoning and cayenne pepper mix over one side of the breasts.
10. Turn breast over and with your fingers sprinkle the remaining of jerk seasoning and cayenne pepper mix over the other side of all breasts.
11. Place the seasoned side of the breasts on a 450 degree F grill.
12. Grill at a diagonal to the vertical grooves.
13. After 2 minutes rotate the breasts 45 degrees to produce diamond shaped grill marks.
14. Continue grilling this same side for approximately 2 minutes longer (or until the outer edges begin to turn from pink to white and opaque).
15. Turn the breasts over and grill for approximately 2 minutes.
16. Rotate the breasts 45 degrees and grill for about 2 minutes more. The breasts must reach an internal temperature of 165 degrees F.
17. Transfer the chicken breasts to a sheet pan in one well-spaced layer.
18. Refrigerate immediately and chill to 40 degrees F.Cut breasts into 3/4-inch pieces.
To make Caribbean Sauce:
1. Add water to a mixing bowl.
2. Slowly sprinkle flour into water while whisking at the same time.
3. Break up any clumps.
4. Add sweet chili sauce and jerk seasoning to flour mixture.
5. Mix thoroughly.Add sauce to a non-stick saute pan and cook over high flame for approximately 5 to 6 minutes.
6. Stir continuously.When sauce is thickened transfer to a container and store at room temperature.
To make the pizza:
1. Use a spoon to spread the Caribbean sauce to within an inch of the outer edge of a stretched pizza dough.
2. Distribute ingredients to within 1/2-inch of the outer edge of the pizza.
3. Distribute mozzarella over the Caribbean sauce.
4. Distribute roasted peppers over the mozzarella.
5. Distribute onions over peppers.
6. Distribute bacon over the onions.
7. Distribute Jerk Chicken over the bacon.
8. Sprinkle additional mozzarella over the entire pizza.
9. Garnish with scallions after cooking.
ENJOY!
Jerk Chicken Pieces:
1/2 pound boneless,
skinless chicken breast
1 teaspoon olive oil
2 teaspoons jerk seasoning
1/2 teaspoon cayenne pepper
Caribbean Sauce:
1/2 tablespoon cold water
1/2 teaspoon Wondra Flour
1/2 cup sweet chili sauce
3/4 teaspoon jerk seasoning
For the Pizza:
8 ounces pizza dough
1/2 tablespoon Caribbean Sauce
1 cup mozzarella
1/4 cup roasted red and yellow peppers
1/4 cup sliced yellow onions
1/4 cup crispy bacon
13 to 15 pieces Jerk Chicken
(3/4-inch)Sprinkling of additional mozzarella
1 tablespoon chopped green scallions
To make Jerk Chicken:
1. Preheat grill to 450 degrees F
2. In a clean mixing bowl, thoroughly mix the Jerk seasoning and Cayenne pepper and set aside.
3. Trim all fat from chicken breasts.
4. Line a cutting board with plastic wrap and place chicken breasts skin side up on the plastic wrapped cutting board.
5. Cover chicken breasts with an additional layer of plastic wrap.
6. Use a mallet to pound the thick side of the breast to 1/2-inch. The breasts should be 1/2-inch thick. DO NOT OVER-POUND.
7. Coat chicken breasts with olive oil in mixing bowl.
8. Place oil-coated chicken breasts on a sheet pan with skin side up.
9. Using your fingers, sprinkle half of the jerk seasoning and cayenne pepper mix over one side of the breasts.
10. Turn breast over and with your fingers sprinkle the remaining of jerk seasoning and cayenne pepper mix over the other side of all breasts.
11. Place the seasoned side of the breasts on a 450 degree F grill.
12. Grill at a diagonal to the vertical grooves.
13. After 2 minutes rotate the breasts 45 degrees to produce diamond shaped grill marks.
14. Continue grilling this same side for approximately 2 minutes longer (or until the outer edges begin to turn from pink to white and opaque).
15. Turn the breasts over and grill for approximately 2 minutes.
16. Rotate the breasts 45 degrees and grill for about 2 minutes more. The breasts must reach an internal temperature of 165 degrees F.
17. Transfer the chicken breasts to a sheet pan in one well-spaced layer.
18. Refrigerate immediately and chill to 40 degrees F.Cut breasts into 3/4-inch pieces.
To make Caribbean Sauce:
1. Add water to a mixing bowl.
2. Slowly sprinkle flour into water while whisking at the same time.
3. Break up any clumps.
4. Add sweet chili sauce and jerk seasoning to flour mixture.
5. Mix thoroughly.Add sauce to a non-stick saute pan and cook over high flame for approximately 5 to 6 minutes.
6. Stir continuously.When sauce is thickened transfer to a container and store at room temperature.
To make the pizza:
1. Use a spoon to spread the Caribbean sauce to within an inch of the outer edge of a stretched pizza dough.
2. Distribute ingredients to within 1/2-inch of the outer edge of the pizza.
3. Distribute mozzarella over the Caribbean sauce.
4. Distribute roasted peppers over the mozzarella.
5. Distribute onions over peppers.
6. Distribute bacon over the onions.
7. Distribute Jerk Chicken over the bacon.
8. Sprinkle additional mozzarella over the entire pizza.
9. Garnish with scallions after cooking.
ENJOY!
Three Berry Ice Cream Sauce
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Because it's made with frozen berries, you can enjoy this sauce year-round.
Ingredients:
1 cup frozen blueberries
1 cup frozen raspberries
1 cup frozen strawberries
1 cup sugar 1/4 cup water
Preparations:
1.Combine all the ingredients in a medium saucepan.
2.Bring the mixture to a simmer over medium heat, and cook, stirring occasionally, for about 20 minutes, or until mixture begins to thicken and berries begin to break down.
3.Serve hot.
(Makes 2 1/2 cups, or 10 servings )
Variations:
Spoon this sauce over ice cream, yogurt, or sorbet, or over pancakes or waffles in the morning.
Cook time: 20 minutes
Total time: 25 minutes
Because it's made with frozen berries, you can enjoy this sauce year-round.
Ingredients:
1 cup frozen blueberries
1 cup frozen raspberries
1 cup frozen strawberries
1 cup sugar 1/4 cup water
Preparations:
1.Combine all the ingredients in a medium saucepan.
2.Bring the mixture to a simmer over medium heat, and cook, stirring occasionally, for about 20 minutes, or until mixture begins to thicken and berries begin to break down.
3.Serve hot.
(Makes 2 1/2 cups, or 10 servings )
Variations:
Spoon this sauce over ice cream, yogurt, or sorbet, or over pancakes or waffles in the morning.
Pumpkin-Cranberry Bread
Prep time: 20 minutes
Cook time: 60 minutes
Total time: 80 minutes
Ingredients:
Vegetable oil spray
3 cups flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
2 1/2 cups sugar
1/4 cup brown sugar
1 cup canola oil
3 large eggs
1/2 teaspoon vanilla
1 (16-ounce) can pumpkin
1/2 cup dried cranberries
1 cup fresh cranberries
Directions:
1. Preheatthe oven to 350 degrees.
2. Spray two 9-by-5-inch loaf pans with vegetable oil, and set aside.
3. Mix the flour, cinnamon, nutmeg, salt, baking powder, and baking soda together in a medium bowl until blended. Set aside.
4. Using an electric mixer or stand mixer fitted with the paddle attachment, beat the sugars and the oil together on medium speed for about 1 minute.
5. Add the eggs and vanilla, and mix until well blended.
6. Add the pumpkin and mix again on low speed until the mixture is smooth, scraping down the sides of the bowl when necessary.
7. Add the dry ingredients in two additions, and mix on low speed until just blended.
8.Stir in the dried and fresh cranberries by hand.
9. Divide the batter between the two pans, and bake on the middle shelf for 60 to 70 minutes, or until a toothpick inserted into the center of one loaf comes out clean and the loaves are golden brown.
10. Let the loaves cool for about 5 minutes in their pans, then remove from the pans and cool completely on racks.
(Makes 2 loaves, or 24 slices -- 1 slice per serving)
Cook time: 60 minutes
Total time: 80 minutes
Ingredients:
Vegetable oil spray
3 cups flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
2 1/2 cups sugar
1/4 cup brown sugar
1 cup canola oil
3 large eggs
1/2 teaspoon vanilla
1 (16-ounce) can pumpkin
1/2 cup dried cranberries
1 cup fresh cranberries
Directions:
1. Preheatthe oven to 350 degrees.
2. Spray two 9-by-5-inch loaf pans with vegetable oil, and set aside.
3. Mix the flour, cinnamon, nutmeg, salt, baking powder, and baking soda together in a medium bowl until blended. Set aside.
4. Using an electric mixer or stand mixer fitted with the paddle attachment, beat the sugars and the oil together on medium speed for about 1 minute.
5. Add the eggs and vanilla, and mix until well blended.
6. Add the pumpkin and mix again on low speed until the mixture is smooth, scraping down the sides of the bowl when necessary.
7. Add the dry ingredients in two additions, and mix on low speed until just blended.
8.Stir in the dried and fresh cranberries by hand.
9. Divide the batter between the two pans, and bake on the middle shelf for 60 to 70 minutes, or until a toothpick inserted into the center of one loaf comes out clean and the loaves are golden brown.
10. Let the loaves cool for about 5 minutes in their pans, then remove from the pans and cool completely on racks.
(Makes 2 loaves, or 24 slices -- 1 slice per serving)
Wednesday, September 16, 2009
Apple Upside-Down Pie
Here is another awesome recipe from this month's issue of Southern Living.
Ingredients:
1c. chopped pecans
1/2 c. packed brown sugar
1/3 c. butter, melted
1 (15 oz) package refrigerated pie crusts.
divided4 medium size Granny Smith apples, peeled and cute into 1 inch chunks
2 large Jonagold apples, peeled and cute into 1 inch- chunks
1/4 c. white sugar
2 tbsp. flour
1 tsp. cinnamon
1/2 tsp. ground nutmeg
Directions:
Preheat oven 375. Stir together first 3 ingredients and spread onto bottom of 9 inch pie plate. Fit 1 pie crust over the pecan mixture in pie plate, allowing excess crust to hang over sides2. stir together apples and next 5 ingredients. Spoon mixture into crust, packing tightly and mounding in center. Place remaining pie crust over filling, press both crusts together, fold edges under, and crimp. Place pie on an foil-lined cookie sheet. Cut 4 to 5 slits in top of pie for steam to escape.3. Bake at 375 on lower oven rack 1 hour to 1 hour and 5 minutes or until juices are thick and bubbly. Crust is golden brown and apples are tender when pierced with a long wooden pick through slits in crust. Shield pie with aluminum foil after 50 minutes, if necessary to prevent excessive browning. Cool on wire rack 10 minutes. Place a serving plate over top of pie. invert pie onto a serving plate. Remove pie plate and replace any remaining pecans in pie plate on top of pie. Let Cool completely (about an 1 hour)
ENJOY!!!!!!!
Ingredients:
1c. chopped pecans
1/2 c. packed brown sugar
1/3 c. butter, melted
1 (15 oz) package refrigerated pie crusts.
divided4 medium size Granny Smith apples, peeled and cute into 1 inch chunks
2 large Jonagold apples, peeled and cute into 1 inch- chunks
1/4 c. white sugar
2 tbsp. flour
1 tsp. cinnamon
1/2 tsp. ground nutmeg
Directions:
Preheat oven 375. Stir together first 3 ingredients and spread onto bottom of 9 inch pie plate. Fit 1 pie crust over the pecan mixture in pie plate, allowing excess crust to hang over sides2. stir together apples and next 5 ingredients. Spoon mixture into crust, packing tightly and mounding in center. Place remaining pie crust over filling, press both crusts together, fold edges under, and crimp. Place pie on an foil-lined cookie sheet. Cut 4 to 5 slits in top of pie for steam to escape.3. Bake at 375 on lower oven rack 1 hour to 1 hour and 5 minutes or until juices are thick and bubbly. Crust is golden brown and apples are tender when pierced with a long wooden pick through slits in crust. Shield pie with aluminum foil after 50 minutes, if necessary to prevent excessive browning. Cool on wire rack 10 minutes. Place a serving plate over top of pie. invert pie onto a serving plate. Remove pie plate and replace any remaining pecans in pie plate on top of pie. Let Cool completely (about an 1 hour)
ENJOY!!!!!!!
Amazing Apple (or Peach) Crisp
My Grandmother and Mom found this recipe in this month's issue of Southern Living. Hope you enjoy it!
Ingredients:
10 c. apples (peeled, cored, sliced) or 1 huge can of peaches (drained)
1 c. white sugar
1 tablespoon flour
1 teaspoon cinnamon
1/4 c. water
1 c. quick-cooking oats
1 c. flour
1 c. packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 c. butter (melted)
Directions:
350 degrees, Place sliced apples or peaches in a large bowl. Add the white sugar, 1 Tablespoon flour and cinnamon to the fruit. Pour mixture into 9 x 13 pan and pour water evenly over all. In a separate bowl, combine the oats, 1 flour, brown sugar, baking powder and baking soda and melted butter. Crumble evenly over the apple mixture. Bake uncovered for about 45 minutes. Until the tops is browned and sides are bubbly!
Ingredients:
10 c. apples (peeled, cored, sliced) or 1 huge can of peaches (drained)
1 c. white sugar
1 tablespoon flour
1 teaspoon cinnamon
1/4 c. water
1 c. quick-cooking oats
1 c. flour
1 c. packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 c. butter (melted)
Directions:
350 degrees, Place sliced apples or peaches in a large bowl. Add the white sugar, 1 Tablespoon flour and cinnamon to the fruit. Pour mixture into 9 x 13 pan and pour water evenly over all. In a separate bowl, combine the oats, 1 flour, brown sugar, baking powder and baking soda and melted butter. Crumble evenly over the apple mixture. Bake uncovered for about 45 minutes. Until the tops is browned and sides are bubbly!
Chicken and Dumplings
Ingredients:
1 1/2 pounds chicken breast tenders
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 rib celery, diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
1 small box biscuit mix (preferred brand Jiffy Mix)
1/2 cup warm water
Handful flat-leaf parsley, chopped
1 cup frozen green peas
Directions:
Dice tenders into bite size pieces and set aside. Wash hands.
Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in soup bowls.
Enjoy!
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 rib celery, diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
1 small box biscuit mix (preferred brand Jiffy Mix)
1/2 cup warm water
Handful flat-leaf parsley, chopped
1 cup frozen green peas
Directions:
Dice tenders into bite size pieces and set aside. Wash hands.
Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in soup bowls.
Enjoy!
Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato
Ingredients:
3 cups chicken stock
1 pound chicken tenders
1 bay leaf, fresh if available
1 tablespoon extra-virgin olive oil, 1 turn of the pan
4 slices thick, smoky center cut bacon, chopped
1 onion, finely chopped
4 cloves garlic, chopped
2 chipotles in adobo, chopped, plus 2 tablespoons sauce
1 (28-ounce) can crushed fire roasted tomatoes
Salt
4 cups lightly crushed corn tortilla chips
2 cups shredded fresh smoked mozzarella or smoked sharp white Cheddar, 3/4 pound
1 lime, cut into wedges
1/2 red onion, chopped
Freshly chopped cilantro leaves, for garnish
Directions:
Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf. While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon.Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes. Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup. Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup.
My husband I cannot get enough of this soup! Enjoy!
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