NyeSistas Recipes

The Absolute Best Pie Crust Ever...seriously

2012-02-01T14:18:00.000-08:00

I don't like pie crust. Really, don't like it. Yuck. I eat the good gooey stuff inside instead of that soggy, sorry, not worth the extra calorie mess. Until now. I have discovered the holy grail of pie crust - it's flaky, delicious and really easy. And it's from the Pioneer Woman. The trick is to mix it with a pastry blender, not the food processor, for 3-4 minutes. Not 1 or 2 or even 5. 3-4 minutes. Maybe I always skipped that step in the past or convinced myself it looked like pea sized crumbs before its time. Not sure. It's sad how happy I am now that I have a go-to, perfect pie crust recipe I can whip up for decadent desserts, quality quiches or popular pot pies.

Perfect Pie Crust:

3 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 1/2 sticks cold butter
3/4 cup vegetable shortening
1 egg
5 tablespoons cold water
1 tablespoon distilled white vinegar

Combine the flour and salt in a large bowl. Add in the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.

Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl. Yield: dough for 2 crusts. Refrigerate for 1 hour before using or store in the freezer until needed.

The Gadget Corner - Lettuce Knife

2012-02-01T06:18:00.000-08:00

I have been thinking about posting a monthly "gadget corner" on the blog. There are a lot of nifty kitchen gadgets on the market these days. Some of them work, some don't. Some are worth the big bucks and some are not.

How 'bout we Sistas share what our favorite gadgets are for whoever out there reads this blog?

I'll start with something very simple and inexpensive. It's a lettuce knife. I learned about this when I was working as a waitress at Baker's Square Restaurant during high school. We would use a chef's knife to chop up a head of iceberg lettuce from which we used as the base of our salads. However, towards the end of the night the cut edges of the lettuce would begin to brown and we'd have to throw it away and cut up a new one. If I had known about this gadget back then, I would've saved the restaurant a lot of money! (Or at least $2 a day.)

The metal from the knife is what turns the lettuce brown. It's just not appetizing. But use a plastic knife, and the lettuce looks fresh and green for many days! These are inexpensive and don't take up much room in your drawer.

There you have it - my gadget of the month!

Knock-You-Naked Brownies

2012-01-31T12:25:00.000-08:00

If you're not on the South Beach Diet and craving an indulgence try these brownies. My hubby dubbed them "the best brownies you've ever made". I made them even "worse" by adding a sprinkle of chocolate covered toffee bits. Yum!

Ingredients

1 stick butter, melted, plus more for greasing
All-purpose flour, for dusting
1/3 plus 1/2 cup evaporated milk
One 18.5-ounce box German chocolate cake mix (I use Duncan Hines)
1 cup finely chopped pecans
60 caramels, unwrapped
1/3 cup semisweet chocolate chips
1/4 cup powdered sugar, sifted

Directions

Preheat the oven to 350 degrees F. Grease and flour a 9-by-9-inch baking pan.

Begin by pouring 1/3 cup evaporated milk into a bowl with the cake mix. Add the melted butter and the chopped pecans. Mix the ingredients together; it'll be pretty thick!

Divide the dough in half down the middle. Press half of it into the bottom of the prepared pan to make the first brownie layer. Bake until slightly set, 8 to 10 minutes. Then remove from the oven and set aside.

While the brownie layer is baking, in a double boiler (or glass bowl set over a bowl of simmering water) combine the caramels and the remaining 1/2 cup evaporated milk. Stir occasionally until the caramels are totally melted and the mixture is smooth. Pour the caramel mixture over the first baked layer, spreading so it's evenly distributed. Sprinkle the chocolate chips all over the top.

Next, on a clean surface or a sheet of waxed paper, press the remaining dough into a square shape slightly smaller than the baking pan. Carefully set it on top of the chocolate chips. Bake for 20 to 25 minutes. Remove the pan from the oven and let the brownies cool to room temperature. Cover the pan and refrigerate the brownies for several hours to allow them to set.

When you're ready to serve them (or give them to someone you love!) sprinkle generously with the powdered sugar and cut them into large rectangles before removing from the pan. These are absolutely killer, my friends. Make them for someone you really, really love... or someone you want to love you back.

It'll work. Guarantee it. **From The Pioneer Woman**

Chicken, Black Bean and Cilantro Soup

2012-01-27T14:00:00.000-08:00

I love cilantro, yes I do! I love cilantro, how about you? This is one of my favorite South Beach recipes. It's delicious whether you are dieting or not! Taken from Kayln'sKichen.

INGREDIENTS:

1 small diced onion
1 cup diced celery, plus celery leaves
2 tsp olive oil
1 tbsp ground cumin
1 tbsp chili powder
1 tsp celery seed
1 tsp garlic powder
4 cups chicken stock/broth
1 can vegetable broth
1 can petite diced tomatoes
1 cup salsa
6-8 drops Tabasco Sauce (optional - I left it out and it still had a nice little kick)
1 or 2 cans black beans (drained and rinsed)
2 cups finely diced cooked chicken
1 cup chopped cilantro
3 tbsp fresh lime juice (or bottled lime juice)

DIRECTIONS:

Saute onions and celery in olive oil 3-5 minutes in large pot. Add the ground cumin, chile powder, celery seed, and garlic and saute about 2 minutes more.

Add the chicken stock, vegetable broth, tomatoes, and salsa, and simmer 10 minutes. Add Tabasco if desired. Add black beans and chicken and simmer 15-20 minutes more.

After 15-20 minutes, add the chopped cilantro and simmer 5 minutes, then add lime juice and cook 2-3 minutes more.

SERVES: 6

South Beach Diet 2012

2012-01-24T06:05:00.001-08:00

Last year I went on the South Beach Diet in order to lose some weight. I was at a place where my eating was a little out of control and I needed to decide whether to buy new clothes in bigger sizes or go on a serious diet. I lost 12 lbs! Most of that I kept off all year, but around the holidays some of it was creeping back on.

I decided to start the SBD again in January. It really does amaze me how quickly my body loses the carb-cravings! I feel healthier, slimmer and proud of myself for exercising a little (okay, a LOT) of self-control.

Phase One is the hardest. It's two weeks of no sugar, fruit, breads, and limited vegetables. Basically a lot of eggs, cheese and meat. I was thrilled to find Kalyn's Kitchen, a food blog with tons of phase one recipes. Most of my recipes come from her site.

Last year, I posted some of my favorite recipes that came out of phase one. Here's my list from this year:

Breakfast:
Breakfast Crepes with Ricotta Cocoa Filling
Zucchini Frittata Ricotta
Egg Muffins with Ham, Cheese and Green Pepper

Main Dishes:
Chicken, Black Bean and Cilantro Soup
Grilled Zucchini and Sausage Kabobs
Spicy Asian Lettuce Wraps

Salad
Homemade Sugar-free Greek Salad Dressing
Tuna Salad Lettuce Wraps

Snacks/Desserts:
Peanut Butter Muffins
Jelled Ricotta Pudding

South Beach Peanut Butter Muffins

2012-01-24T06:05:00.000-08:00

One of the things I miss most during phase one of the South Beach Diet is the loss of baked goods. Breads, cookies, rolls, muffins, cakes... *sigh.* This year, I found a recipe for muffins, using ground flax seed and ground almonds instead of flour. They will not win any tasting contest, but man did they hit the spot when a baked good craving hit!

INGREDIENTS:
1/2 cup egg whites (2-3 eggs)
1/4 cup ground flax seeds
1/4 cup ground almonds (* My Magic Bullet did a great job on this!)
1/4 cup Splenda granular, sugar substitute (* I used Stevia. This has a "different" aftertaste to it. If you're not used to it, I would use Splenda or another sugar substitute).
1/2 cup natural-style peanut butter
1/4 cup ricotta cheese
1 teaspoon vanilla
1 teaspoon baking soda

DIRECTIONS:

Preheat oven to 350°F.
Melt peanut butter in microwave for 1 minute or until smooth.
Mix all ingredients together.
Pour into mini muffin cups (24 cup tray), and bake 15 minutes.

*FYI - I received a Babycakes Cupcake Maker for Christmas. This was the first time I tried it out and it worked great! As you can see from the photo, it makes mini-muffins, but the non-stick meant I didn't need to use any liners.

Herbed Beef Tenderloin

2012-01-04T12:18:00.000-08:00

Ingredients

1 (3 pound) whole beef tenderloin, trimmed
2 teaspoons olive or canola oil
2 garlic cloves, minced
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried rosemary, crushed
1 teaspoon salt
1 teaspoon pepper

Directions

Tie tenderloin at 2-in. intervals with kitchen string. Combine oil and garlic; brush over meat. Combine the basil, rosemary, salt and pepper; sprinkle evenly over meat. Place on a rack in a shallow roasting pan. Bake, uncovered, at 425 degrees F for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Let stand for 10 minutes before slicing.

Creamy Make-Ahead Mashed Potatoes

2012-01-04T12:16:00.001-08:00

Ingredients

3 pounds potatoes (about 9 medium), peeled and cubed
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1/2 cup butter, cubed
1/4 cup 2% milk
1-1/2 teaspoons onion powder
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
6 bacon strips, chopped
1 cup (4 ounces) shredded cheddar cheese
3 green onions, chopped

Directions

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain; mash potatoes with cream cheese, sour cream and butter. Stir in milk and seasonings.

In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.

Transfer potato mixture to a greased 13-in. x 9-in. baking dish; sprinkle with cheese, onions and bacon. Cover and refrigerate until ready to use.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-50 minutes or until heated through. Yield: 10 servings.

Green Bean Bundles

2012-01-04T12:14:00.000-08:00

Green Bean Bundles

adapted from The Pastry QueenChristmas, by Rebecca Rather

yields 6-8 servings

• 1 1/2 lbs green beans, washed andtrimmed

• 1/2 cup (1 stick) unsalted butter

• 1/2 teaspoon dry mustard

• 1 teaspoon packed brown sugar

• 2 cloves garlic, minced

• 1/4 teaspoon kosher salt

• 8 ounces of bacon, each piece cutin half width-wise

Bring a large saucepan of water toa boil over high heat, and blanch the beans 3-4 minutes, or until they arebright green in color and pliable but still very crunchy. Drain and runthem under cold water. Place in a shallow, ovenproof casserole dish andpat dry with a paper towel.

In a small saucepan, melt thebutter over medium heat. Add the garlic, mustard, salt, and brownsugar. Pour the mixture over the green beans, cover with plastic wrap,and refrigerate for at least 4 hours, or overnight.

Preheat the oven to 375. Gather 8-9 beans at a time and make bundles. Wrap with a slice of the(halved) bacon, and lie seam-side down in a greased baking sheet or casseroledish. Pour remaining marinade over the top.

Bake, uncovered, for 45 minutes, oruntil the bacon is cooked through and the beans look wrinkled. Cook underthe broiler for an additional 1-2 minutes to crisp the bacon even more, if desired. Serve warm or at room temperature.

Cracker Barrel Hashbrown Casserole

2012-01-04T12:12:00.001-08:00

INGREDIENTS:
2 lbs frozen hash browns
1/2 cup margarine or 1/2 cup butter , melted
1 (10 1/4 ounce) can cream of chicken soup
1 pint sour cream
1/2 cup onion , peeled and chopped
2 cups cheddar cheese , grated
1 teaspoon salt
1/4 teaspoon pepper

DIRECTIONS:
1 Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
2 Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.

Servings: 10-12

Read more: http://www.food.com/recipe/cracker-barrels-hashbrowns-casserole-copycat-15242#ixzz1iWRhDOHQ

Crab and Cheese Brunch Bake

2012-01-04T12:11:00.000-08:00

Ingredients

2 tablespoons Dijon mustard
6 English muffins, split
8 ounces lump crabmeat, drained
2 tablespoons lemon juice
2 teaspoons grated lemon peel
2 cups (8 ounces) shredded white cheddar cheese
12 eggs
1 cup half-and-half cream
1 cup 2% milk
1/2 cup mayonnaise
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
2 cups (8 ounces) shredded Swiss cheese
1 cup grated Parmesan cheese
4 green onions, chopped
1/4 cup finely chopped sweet red pepper
1/4 cup finely chopped sweet yellow pepper

Directions

Spread mustard over bottom half of muffins. Place in a greased 13-in. x 9-in. baking dish. Top with crab, lemon juice and peel. Sprinkle with cheddar cheese. Top with muffin tops; set aside.

In a large bowl, whisk the eggs, cream, milk, mayonnaise, salt, cayenne and pepper. Pour over muffins; sprinkle with Swiss cheese, Parmesan cheese, onions and peppers. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 30 minutes. Uncover; bake 20-25 minutes longer or until set. Let stand for 5 minutes before serving. Yield: 12 servings.

Baked Blueberry Pecan French Toast Bake

2012-01-04T12:09:00.000-08:00

Ingredients:
1 cup pecan halves
1/4 teaspoon salt
1 (12 ounce) baguette , preferably day-old
5 eggs
1 1/2 cups milk
3/4 cup light brown sugar , packed and divided
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
4 tablespoons unsalted butter , cut into pieces
2 cups blueberries

BLUEBERRY SYRUP

Directions:

Preheat the oven to 350°F

Spread the pecan halves evenly on a baking sheet.

Toast them until fragrant, about 8 minutes.

Sprinkle the salt over the pecans and toss evenly to coat; set aside.

Butter a 9- by 13-inch baking dish.

Cut the baguette into 1 1/2 inch thick slices and arrange them in an even layer in the baking dish. If some of the bread slices won't fit, save them for another use - note that if you stack slices, the cooking time will increase.

Whisk together the eggs, milk, 1/2 cup of the brown sugar, vanilla, and nutmeg in a large bowl, and pour the mixture evenly over the bread. Turn the bread slices to coat them evenly.

Chill the mixture, covered with plastic wrap, until all the liquid is absorbed by the bread, at least 8 hours or overnight.

Preheat the oven to 400°F Take the baking dish from the refrigerator and let sit for about 30 minutes to take some of the chill off.

Just before baking, sprinkle the pecans and blueberries evenly over the soaked bread.

Combine the butter with the remaining 1/4 cup brown sugar in a small saucepan and warm over medium heat, stirring, until the butter is melted. Drizzle the butter mixture over the bread.

Bake until blueberry juices are bubbling around the edge of the pan and the bread is heated through, 20 to 25 minutes.

To make blueberry syrup:.

Cook the blueberries and maple syrup in a small saucepan over medium heat until most of the blueberries burst, 3 to 5 minutes, stirring occasionally.

Pour the syrup through a sieve into a heatproof pitcher, pressing on the solids to extract as much blueberry flavor as possible.

Stir in the lemon juice.

Set the pitcher in a pan of warm water to keep warm until ready to serve.

Tiramisu Layer Cake

2012-01-04T12:06:00.001-08:00

Tiramisu Layer Cake

Ingredients

1/2cup butter, softened

1/2cup shortening

2cups sugar

2/3cup milk

3cups all-purpose flour

1tablespoon baking powder

1teaspoon salt

1tablespoon vanilla bean paste

1teaspoon almond extract

6egg whites

CoffeeSyrup

MascarponeFrosting

Garnishes:

raspberries,strawberries, red currants, fresh mint

Preparation

1. Preheat oven to 350°. Beat butter and shortening atmedium speed with an electric mixer until fluffy; gradually add sugar, beatingwell.

2. Stir together milk and 2/3 cup water. Combine flour andnext 2 ingredients; add to butter mixture alternately with milk mixture,beginning and ending with flour mixture. Beat at low speed just until blendedafter each addition. Stir in vanilla bean paste and almond extract.

3. Beat egg whites at high speed until stiff peaks form, andfold into batter. Spoon batter into 3 greased and floured 8-inch round cakepans.

4. Bake at 350° for 25 to 30 minutes or until a wooden pickinserted in center comes out clean. Cool in pans on wire racks 10 minutes;remove from pans to wire racks, and cool completely (about 1 hour).

5. Meanwhile, prepare Coffee Syrup.

6. Prepare Mascarpone Frosting. Pierce cake layers with awooden pick, making holes 1 inch apart. Brush or spoon coffee Syrup overlayers.**Make sure to use ALL the syrup on all layers of the cake, even if thecake layers seem saturated!!**

7. Place 1 cake layer, brushed side up, on a cake stand orserving plate. Spread top with 1 1/3 cups Mascarpone Frosting. Top with secondcake layer, brushed side up, and spread with 1 1/3 cups Mascarpone Frosting.Top with remaining cake layer, brushed side up. Spread top and sides of cakewith remaining Mascarpone Frosting. Chill 4 hours before serving. Garnish, ifdesired.

Note:Vanilla extract may be substituted for Vanilla BeanPaste

Coffee Syrup

Ingredients

1cup sugar

2/3cup strong brewed coffee

1/4cup brandy

Preparation

Combine sugar and 1/3 cup water in a microwave-safe bowl.Microwave at high 1 1/2 minutes or until sugar is dissolved, stirring at30-second intervals. Stir in coffee and brandy. Let cool 1 hour.

Marscapone Frosting

Ingredients

2(8-oz.) packages mascarpone cheese, room temperature!

3cups heavy cream

1tablespoon vanilla extract

2/3cup sugar

Preparation

. 1.Stir mascarpone cheese in a large bowl just until blended.

. 2.Beat cream and vanilla at low speed with an electric mixer until foamy;increase speed to medium-high, and gradually add sugar, beating until stiffpeaks form. (Do not overbeat or cream will become grainy.) Gently fold whippedcream mixture into mascarpone cheese. Use immediately.

Southern Living DECEMBER 2011

Bourbon Ginger Snap

2012-01-04T12:05:00.001-08:00

INGREDIENTS:
1 cup fresh lemon juice
1 cup honey
1 3-inch piece of fresh ginger, peeled and sliced
6 cups fresh orange juice
4 cups pear nectar
1 liter bourbon
2 lemons, thinly sliced
ice, for serving

DIRECTIONS:
In a large saucepan, combine 2 quarts water, the fresh lemon juice, honey, and ginger; bring to a boil. Reduce heat and simmer for 5 minutes. Strain into a large bowl; let cool.

Add the orange juice, pear nectar, bourbon, and lemons to the lemon syrup. Serve over ice.

Taken from Real Simple

Coconut Chocolate Chip Cookies

2011-12-18T02:30:00.000-08:00

I had to experiment a bit to come up with a recipe that closely resembles those of that famous bakery. These cookies are like Paradise. ;) The tricks to keeping the cookies from spreading too much were to use shortening instead of butter and to hand mix rather than use an electric mixer.

INGREDIENTS:

1/2 cup shortening (I used butter flavored Crisco)
1/2 cup sugar
1/4 cup brown sugar
1 large egg
1/2 teaspoon vanilla
1 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup semi sweet chocolate chips
1 cup sweetened coconut flakes

DIRECTIONS:
Preheat oven to 350 degrees F. Cream the butter and sugar by hand. Hand beat in egg and then add vanilla. In separate bowl, sift or stir together flour, soda and salt. Add to sugar mixture. Stir in chocolate chips and coconut. Drop by rounded tablespoons (or use a cookie scoop) onto sprayed cookie sheet (or Silpat). Bake approx. 10 minutes at 350 degrees.

Yield: 2 dozen

Corn Fritters with Roasted Tomatoes and Lime Aioli

2011-12-17T11:14:00.000-08:00

This is a very impressive appetizer that is quite tasty and not too difficult to make. If you can make pancakes, you can make fritters! Original recipe taken from Cooking Light.

INGREDIENTS:
8 ripe tomatoes, halved (the vine-ripe variety was a good size for me.)
olive oil
Freshly ground pepper
1/4 teaspoon black pepper
1/2 cup all-purpose flour
1 teaspoon baking powder
1/3 cup milk
1 egg, beaten
1 1/2 cups corn kernels (3 ears fresh)
1/3 cup finely chopped green onions
1/4 teaspoon salt
Aioli Ingredients:
3 tablespoons reduced-fat mayonnaise
2 tablespoons lime juice
1/2 garlic clove, minced

DIRECTIONS:
1. Preheat oven to 350°.
2. Arrange tomato halves, cut side up, on a baking sheet (my Silpat works great for this). Drizzle tomatoes with olive oil; sprinkle with freshly ground cracked pepper. Bake at 350° for 1 hour and 30 minutes or until tomatoes are soft and have lost a lot of their moisture. They should look a bit like sundried tomatoes - kind of flat. After 1 hour, check them every 15 minutes or so to make sure they don't burn.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and baking powder in a medium bowl. Add milk and egg; stir until smooth. Stir in 1/4 teaspoon pepper, corn, green onions, and salt.
4. Heat some olive oil in a large nonstick skillet over medium heat. Drop batter by level tablespoonfuls into pan; cook 2 minutes or until tops are covered with bubbles and edges are golden. Carefully turn fritters over; cook 2 minutes or until golden. Repeat procedure with remaining batter. (*This is just like cooking pancakes. Add more olive oil as needed in between batches.)
5. Combine mayonnaise, lime juice, and garlic.
6. Place one tomato half onto each fritter and drizzle with aioli.

Serves: 16

*NOTE: you can make these ahead of time (minus the aioli on top) and store in the freezer or fridge. You can heat them back up by baking for 10 minutes at 350° or in toaster oven on Medium.

Buttermilk Cornbread

2011-12-07T09:31:00.001-08:00

I like cornbread. I *love* sweet cornbread. You know, the kind that almost tastes like a cake? And one that holds together and doesn't crumble into dust before you get it to your mouth (like a certain unnamed box version...). This may be the world's perfect cornbread recipe. Or at least Lori's perfect cornbread recipe. Yum! (taken from allrecipes.com)

INGREDIENTS:
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

DIRECTIONS:

Preheat oven to 375 degrees F. Grease an 8 inch square pan.
Melt butter in large microwave-proof bowl. Stir in sugar, then add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture. Add cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. Smooth out the top.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.
Cool, then cut into 16 squares.

Yield: 16

Flavored Butters

2011-11-20T12:09:00.001-08:00

Avocado Butter
6 ounces ripe avocado meat, approximately 2 small avocados
1 tablespoon freshly squeezed lemon juice
2 ounces unsalted butter, softened
1 garlic clove, minced
1 tablespoon freshly chopped cilantro leaves
2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
Directions
Peel and pit the avocados. Place all ingredients into thebowl of a food processor and process until well combined. Place mixture onto asheet of parchment paper and shape into a log. Place in the refrigerator for 3to 4 hours. Slice and serve with grilled fish or chicken.

Pumpkin Butter
Mash 1/4 c. canned pure pumpkin, 1 stick softened butter, 1/4 t. orange zest, 1/2 t. each suagr and pupmkin pie spice, and a pinch of salt.

Bourbon-Raisin Butter
Microwave 1/2 c. raisins with 1 T. bourbon, covered, 45 seconds, let cool. Pulse in a food processor with 1 stick softened butter, 1 T. chopped chives and a pinch of salt.

Citrus Herb Butter
1/2 lemon (juice of)
1/2 orange (juice of)
1/2 lime (juice of)
1 pound salted butter
1 tablespoon dried tarragon leaves
1 tablespoon dried basil leaves
1 pinch freshly ground black pepper
1/2 teaspoon salt (optional)
1/2 teaspoon sugar (optional)
In the bowl of a food processor or mixer, combine all ingredients. Beat until smooth, about 4 minutes. Add salt and sugar to taste. Pack into molds or a glass container with a lid, and refrigerate. Keeps up to 1 week.

Strawberry Butter
1/2 cup butter
1/2 cup sliced strawberries
2 teaspoons grated orange peel
Blend 1/2 c. butter, 1/2 c. sliced strawberries and 2 t. grated orange peel in blender or food processor until smooth.

Cinnamon Butter
1/2 cup butter -- softened
1 cup honey
1 teaspoon cinnamon
Mix ingredients in bowl until light and fluffy.

Garlic Black Pepper Butter
2 cloves garlic, crushed
1 teaspoon vegetable oil
1 teaspoon fresh black pepper, cracked
4 ounces salted butter
In a small sauté pan over medium heat, sauté the garlic and oil for 3-4, or until the garlic is soft and golden brown. Add the fresh cracked black pepper. Reduce heat to low. Add the butter and cook until melted, being careful to now allow the butter to boil. Remove from heat and skim off the salt and butterfat.
Can be used as a butter dip for seafoods, or chill and use as a spread on breads, or steaks etc.

Onion Parmesan Butter
1/2 cup butter or margarine softened
2 tablespoons grated parmesan cheese
2 teaspoons sliced green onions
Stir together all ingredients until well mixed.

Shallot Thyme Butter
1/2 cup butter, room temperature
2/3 cup chopped shallots
2 tablespoons chopped fresh thyme
or
2 teaspoons dried thyme
Melt 2 tablespoons butter in heavy small skillet over medium heat. Add shallots and sauté until brown, about 4 minutes. Cool. Combine remaining 6 tablespoons butter and thyme in small bowl. Add shallot mixture and blend well. Season to taste with salt and pepper.

Orange Butter
1/2 cup softened butter
1 tablespoon orange juice
1 teaspoon grated orange peel
Combine butter, orange juice and orange peel; blend well. Serve with muffins or quick bread.

Cranberry Butter
1/3 cup fresh or frozen cranberries
1/4 cup maple syrup
1 cup unsalted and softened butter
Mix cranberries and maple syrup with softened butter. Be sure not to over-mix or butter will turn pink. Place half the mixture in the butter crock and serve. Refrigerate remaining portion until ready to use. Scrumptious spread for warm waffles and pancakes.

Ginger Pecan Butter
3/4 cup Butter
1/2 cup Pecans; finely ground
2 tablespoons Ground crystallized ginger
1 teaspoon Brown sugar
1/2 teaspoon Allspice
Mix together and store in refrigerator.

Bacon Herb Butter
1 cup butter
1 teaspoon Oregano
1/4 teaspoon Black Pepper
8 strips crisp crumbled bacon
Mix well.
Use on: Corn, potatoes, red beets, tomato halves, zucchini, green beans.

Andy's Favorite Brownies

2011-11-18T10:51:00.001-08:00

My dear friend Sarah gave me a set of her favorite to-go recipes as part of my wedding gift, almost 10 years ago! Most of them are now my go-to recipes as well. :) This is the recipe for her husband's favorite brownies. I have made them countless times - with or without the melted chocolate chips on top. They are no-fail and fabulous.

INGREDIENTS:
3 large eggs
1 1/2 cups of sugar
2 tsp. vanilla
3/4 cup canola oil
1/4 cup water
1/2 tsp. salt
1/2 tsp. baking powder
2/3 cup cocoa
3/4 cup flour
1 cup chocolate chips + more to melt on top, if desired

DIRECTIONS:
Preheat the oven to 375 degrees F. Grease a 9x13-inch baking pan and set aside.

Combine the ingredients in the order listed in a large bowl, beating after every addition. Pour the mixture into the pan. Bake 30-35 minutes or until the center is cooking or a toothpick comes out barely moist.

Remove the brownies from the oven and sprinkle with chocolate chips for a really simple icing.

Cut into squares and serve warm.

Healthy Deep Dish Cookie Pie

2011-11-15T08:21:00.000-08:00

I recently stumbled across a new food blog called Chocolate-Covered Katie. She creates healthy dessert recipes, featuring chocolate! A lot of her recipes are also gluten-free and vegan. While those diet restrictions don't apply to our family, I have more and more friends who are moving to strict diets and it's nice to have some recipes that I know everyone will be able to enjoy.

This deep-dish cookie pie caught my eye and I made it yesterday. The girls DEVOURED it. They didn't know what was in it, they just saw it's gooey, chocolate-chip yumminess and gobbled it up. It is made with oatmeal and garbanzo beans. BEANS! My girls ate beans! And they LOVED it! :) Doug also ate a piece without knowing and he liked it as well. He said it's texture was "different" but he had no clue it was made with beans.

If you have picky eaters, like I do, you have to check out her site. I can't wait to try her "ice cream" and fudge pie.

Check out Katie's site for the full cookie pie recipe.

I have also made her Cookie Dough Baked Oatmeal for breakfast and it was delish!

Beef and Barley Casserole

2011-11-14T09:48:00.000-08:00

Last week I had a need to make something from what we had on hand in the house. This casserole fit the bill. Granted, I had to break up some frozen hamburger patties in lieu of the ground beef, but it worked! Found from allrecipes.com.

INGREDIENTS:
2/3 cup uncooked barley
1 pound ground beef
1 onion, chopped
1 cup sliced carrots
2 tablespoons soy sauce
2 tablespoons molasses
1 1/2 cups water
salt and pepper to taste (optional)

DIRECTIONS:
Soak the barley in warm water for 3 hours, then drain and set aside.
Preheat an oven to 350 degrees F (175 degrees C).
Heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease, then stir in the carrots, soy sauce, molasses, drained barley, and 1 1/2 cups of water. Stir until the molasses has dissolved and the mixture has begun to simmer. Season to taste with salt and pepper, then pour into a lidded 2 quart casserole.
Bake, covered, in the preheated oven until the barley is tender and has absorbed the water, about 1 hour.

Serves: 4

Rather Rich Corn Muffins

2011-11-13T12:44:00.001-08:00

Rather Rich Corn Muffins

from The Pastry Queen

3/4 cup (1 1/2 sticks) unsalted butter, melted
3 cups heavy whipping cream (or half and half)
3 large eggs
3 1/2 cups all-purpose flour
1 1/2 cups coarse cornmeal plus extra to sprinkle over
1 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
1 cup canned corn, drained (optional)

Preheat the oven to 350F. Generously grease 24 standard muffin cups of line them with disposable muffin wrappers.

Pour the butter, cream, and eggs into the large bowl of a mixer fitted with a paddle attachment. Add the flour, cornmeal, sugar, baking powder, and salt on top. Mix at medium speed just until the ingredients are combined and not lumpy. Stir the corn into the batter

Using a medium-size ice cream scoop, fill the muffin cups about 2/3 full with the batter. Sprinkle cornmeal over the tops of the muffins. Bake the muffins for 12 to 15 minute, until lightly brown; they should spring back when you touch the tops lightly with your fingertips. They are best served warm, and are equally delicious roasted and if you dare, buttered.

*Instead of doing muffins you can also bake in a greased 9x13 baking pan for aprx. 15-20 minutes.

Moroccan Chicken

2011-11-13T08:11:00.001-08:00

I don't remember how I came across this Taste of Home recipe, but I'm glad I did! I've included my variations below. This is a perfect fall meal, warm and tasty. Moroccan comfort food!

INGREDIENTS:
4 medium carrots, sliced
2 large onions, halved and sliced
3 to 4 pounds skinless chicken thighs
1/2 teaspoon salt
1/2 cup chopped dried apricots
1/2 cup raisins
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/4 cup tomato paste
2 tablespoons lemon juice
2 garlic cloves, minced
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
3/4 teaspoon pepper
Hot cooked couscous (* 3 cups uncooked couscous)

DIRECTIONS:
Place carrots and onions in a greased 5-qt. slow cooker. (*The onions and carrots were barely cooked through. I will saute them a bit first next time before adding to slow cooker).

Sprinkle chicken with salt; add to slow cooker. Top with apricots and raisins. In a small bowl, combine flour and broth until smooth; whisk in the tomato paste, lemon juice, garlic, ginger, cumin, cinnamon and pepper.

Pour over chicken.

Cover and cook on low for 6 to 7 hours or until chicken is tender. Serve with couscous.

Yield: 6 servings.

Pop Tarts

2011-11-02T16:34:00.000-07:00

The girls had gotten into a habit of having pop tarts for breakfast each morning. This was fine with me, as they are a fast and easy way to get them fed. However, after we started trying to eliminate food dye from Elise's diet (for potty issues) the pop tarts were off-limits. Then I found this recipe from smitten kitchen for homemade pop tarts. With a little frosting (powdered sugar and milk) on top, the girls ate them right up! A great healthier alternative to the store bought version. :) I made the Cinnamon Sugar version, but plan to try the jam filling soon.

INGREDIENTS:

Pastry
2 cups (8 1/2 ounces) all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats
1 large egg
2 tablespoons (1 ounce) milk

1 additional large egg (to brush on pastry)

Cinnamon Filling (enough for 9 tarts)
1/2 cup (3 3/4 ounces) brown sugar
1 to 1 1/2 teaspoons ground cinnamon, to taste
4 teaspoons all-purpose flour
1 large egg, to brush on pastry before filling

DIRECTIONS:

To make cinnamon filling: Whisk together the sugar, cinnamon, and flour.

Make the dough: Whisk together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary.

Divide the dough in half (approximately 8 1/4 ounces each), shape each half into a smooth rectangle, about 3×5 inches. You can roll this out immediately (see Warm Kitchen note below) or wrap each half in plastic and refrigerate for up to 2 days.

Assemble the tarts: If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. [You can use a 9" x 13" pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.

Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.

Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.

Bake the tarts: Remove the tarts form the fridge, and bake them for 20 to 25 minutes, until they’re a light golden brown. Cool in pan on rack.

Spiced Pumpkin Waffles

2011-10-30T14:32:00.000-07:00

I had some canned pumpkin leftover from some muffins I made and pumpkin waffles sounded like an appealing way to put it to use. I was lucky to find this recipe from food.com and with a few tweaks, it immediately became a fall favorite.

INGREDIENTS:
1 cup all-purpose flour
1/2 cup whole wheat flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
2 eggs
1/4 cup firmly packed brown sugar
1 cup canned pumpkin puree
1 2/3 cups milk
4 tablespoons butter, melted and cooled

DIRECTIONS:
Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl.
In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well.
Gently fold in the flour mixture.
Cook according to your waffle iron directions.

I served these with the "homemade fabulous syrup" which made them to die for!

Yield: 5 waffles

Cranberry-Orange Pancakes with Cranberry-Maple Syrup

2011-10-24T12:57:00.000-07:00

These are really delicious - we didn't quite use a full cup of fresh cranberries in either the batter or the syrup.

Ingredients

1 1/2 cups all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
1 large egg
2 tablespoons melted butter
1 teaspoon orange zest
1 teaspoon vanilla extract
1 cup fresh or frozen cranberries, thawed
Cranberry-Maple Syrup

Preparation

1. Whisk together first 5 ingredients in a large bowl. Whisk together buttermilk and next 4 ingredients in a medium bowl. Add buttermilk mixture to flour mixture, and stir until just blended. Stir in cranberries.
2. Pour 1/3 cup batter for each pancake onto a lightly greased hot griddle or nonstick skillet. Cook 2 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn, and cook 1 minute or until lightly browned. Keep warm. Serve with Cranberry-Maple Syrup.

Jackie Mills, R.D., Coastal Living
NOVEMBER 2011

Basic Pizza Dough

2011-10-23T13:53:00.000-07:00

This is the less healthy version of pizza dough that I will sometimes make. I received this recipe from a college roommate my senior year.

INGREDIENTS:
1 pkg (1 Tbsp) dry yeast
1/2 c. milk
1/4 c. warm water
1 Tbsp sugar
2 Tbsp melted butter or margarine
1/2 tsp salt
2 c. flour

DIRECTIONS:

Place all of dry ingredients into large bowl and mix.
Place milk, water and butter in liquid measuring cup and microwave 1 minute.
Mix together until forms sticky dough.
Knead 3 minutes on floured table top.
Keep in warm place 20 minutes or until a good size.
Put in pizza pan and add sauce and desired toppings.
Bake at 450 degrees F for 15 min.

Yield: 1 pizza

Whole Wheat Pizza Dough

2011-10-23T13:48:00.000-07:00

We make pizza a lot. I've already shared my 30-minute pizza dough recipe (for when you're in a time crunch), but here's a good one to make when you have time to plan ahead. This healthy dough can be made in the bread machine, or you can hand/machine knead for 10-15 minutes and let rise for an hour. I got this recipe from my friend, Sarah's pizza cookbook.

INGREDIENTS:
1/2 c. warm water (105 - 115 degrees F)
1 (1/4 oz) envelope active dry yeast
2 tsp honey
2 Tbsp olive oil
2 1/2 c. all purpose flour
1/2 c. whole wheat flour
1 tsp salt
3/4 c. cool water

DIRECTIONS:
Dissolve yeast in water and combine all ingredients. Use desired method of kneading and rising.

Bake at 450 degrees F for 12 minutes.

Yield: 1 large pizza pie

Pumpkin Pie French Toast

2011-10-21T10:03:00.000-07:00

Ingredients:
2 eggs
1/4 cup milk
1/4 cup pumpkin puree
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
2 tablespoons brown sugar
8 slices of bread

Directions:
1. Mix the eggs, milk, pumpkin puree, vanilla, cinnamon, ginger, cloves, mutmeg and brown sugar in low flat bowl for easy dipping.
2. Dip the bread into the egg mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minute per side.
3. Serve with maple syrup.

Chocolate and Peanut Butter Brownie Cookies

2011-09-19T13:43:00.000-07:00

This is one of my tried and true recipes. It uses shortening, so it's a good one to make when you're low on butter. These come out perfect on my Silpats and are chewy and delicious. This recipe was found in my grandma's church cookbook from many years ago.

INGREDIENTS:
2/3 cup shortening
1 1/2 cup firmly packed brown sugar
1 Tbsp water
1 tsp vanilla
2 eggs, beaten
1 1/2 cup flour
1/3 cup unsweetened cocoa powder
1/4 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
1 cup peanut butter chips
1 cup chopped nuts (optional)

DIRECTIONS:
Preheat oven to 375 degrees. Combine shortening, brown sugar, water and vanilla in a large bowl. Beat at medium speed until well blended. Beat in eggs as well. Combine flour, cocoa, soda and salt; add into creamed mixture at low speed until just blended. Fold in chips and nuts.

Drop rounded dough onto greased cookie sheet (or use a Silpat). Bake 10 minutes. Do not over-bake. Cool on sheet for 5 minutes; remove to wire rack to cool completely.

Yield: 3 dozen

Quinoa with Roasted Veggies and Feta

2011-09-18T14:31:00.000-07:00

I jumped onto the quinoa bandwagon and so far have enjoyed the ride. It's pronouced "kin-wah," by the way, and it not easy to find in the grocery store. Look for it by the specialty rice and couscous. This recipe is from Taste of Home and was delicious. Quinoa reminds me a lot of couscous. It is basically seeds and is cooked a lot like rice. It is high in protein and fiber and other healthy stuff.

INGREDIENTS:

3 medium carrots
2 small zucchini
2 medium sweet red peppers, chopped
1 medium sweet onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
1 can (15-1/4 ounces) whole kernel corn, drained
2 cups reduced-sodium chicken broth
1 cup quinoa, rinsed
1/4 cup minced fresh parsley
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/2 cup crumbled feta cheese

DIRECTIONS:

Cut carrots and zucchini in half and into 1/2-in. slices; place in a large bowl. Add the peppers, onion, oil, garlic, oregano, pepper and salt; toss to coat. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
Bake at 400° for 10 minutes. Stir in corn; bake 25-30 minutes longer or until vegetables are tender. Set aside to cool.
Meanwhile, in a small saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork.
Transfer quinoa to a large bowl; stir in the vegetables, parsley and basil. Sprinkle with cheese; serve with lemon.

Yield: 6 servings.

Pear Butter

2011-09-08T14:25:00.000-07:00

My friend Kristi mentioned that she attempted some pear butter for her kids, as they are starting the elimination diet. Doesn't that sound fabulous? (the pear butter, NOT the elimination diet...) When I found pears 10 for $10 at Kroger, it was game time. It came out pretty much the same consistency of my apple butter recipe - very spreadable and delicious.

INGREDIENTS:
5 lbs pears (about 10 pears)
1 cup sugar
1/4 cup orange juice
1/4 tsp cinnamon (*I used Cinnamon Plus)

DIRECTIONS:
Wash pears, then quarter and remove seeds and skins. Put into dutch oven with 3/4 water and boil for 30 minutes or until very soft. Remove from heat, drain and mash with whatever you have that mashes well. (I used a slotted spoon). Return to pot and add sugar, OJ and cinnamon. Stir to combine and bring to a simmer. Simmer on low heat, stirring every hour or so for about three hours or until reduced to a spreadable consistency.

This made about 36 oz of pear butter. I put half in a container to freeze and half in the fridge to enjoy!

Chicken Marsala Rigatoni

2011-09-07T13:30:00.000-07:00

This is a copycat recipe for Maggiano's Rigatoni "D." I've actually never had this at Maggiano's, but I sure liked the sound of the ingredients. It's been in my recipe hopper for awhile now, but with the rosemary focaccia rising, we needed an Italian meal worthy of it. This was quite good, but could have used even more garlic and a bit more salt. Will definitely make again.

INGREDIENTS:

2 tablespoons extra virgin olive oil
10 ounces button mushrooms
3 tablespoons balsamic vinegar
1 yellow onion, chopped
2 teaspoons garlic, minced (*Or more, if you like garlic!)
Salt and pepper
1 lb chicken breasts, cut into 1 to 1 1/2 inch pieces
1/2 quart chicken stock
2 - 4 ounces Marsala wine (* I found some in the cooking wine section)
2 ounces white wine
1/2 quart heavy cream
1 lb rigatoni pasta
1 tablespoon fresh basil, chopped
2 tablespoons parmesan cheese, grated
2 ounces garlic butter (* I used regular butter)
parmesan cheese, shavings (garnish)
chopped fresh parsley (garnish)

DIRECTIONS:

Heat oil and caramelize onions over medium high heat. Cook them until them until they brown.
In a separate skillet, saute mushrooms with balsamic vinegar. The vinegar will reduce down considerably.
Add onions to the mushrooms and season with salt and pepper.
Add garlic and heat just until you smell it - about 30 seconds.
Add chicken and stir to incorporate. Then add chicken stock, Marsala, and white wine. Cook until reduced by half.
Add cream and bring to a boil. Turn down heat and simmer to thicken the sauce further. (* I sprinkled some flour in a few times to help thicken the sauce a bit. It is a fairly thin sauce.)
Cook rigatoni al dente.
Add drained rigatoni to chicken mixture in pan and finish with basil-parsley mix, parmesan cheese, garlic butter, and salt and pepper. Add more Marsala (*Or salt/pepper) for flavor, if desired.
Place in pasta bowl and garnish with parmesan shavings and chopped parsley/basil.

Serves: 6

The BEST Rosemary Focaccia

2011-09-06T13:11:00.000-07:00

I've been wanting to try the Cook's Illustrated version of Rosemary Focaccia for some time now, but it is a bit time-intensive. This past weekend we were home with no plans, so I gave it a whirl. This bread is not a beginner's bread, although it was not difficult. It uses a biga (starter) which you need to do the night before and has FIVE, yes, FIVE rises. That said, it was out of this world good. Crispy crust, soft, airy insides. Perfect amount of rosemary and salt on top. Wow. Not something I'd make a lot, but it's a show-stopper.

INGREDIENTS:

Biga
1/2 cup (2 1/2 ounces) unbleached all-purpose flour
1/3 cup (2 2/3 ounces) warm water (100-110 degrees F)
1/4 teaspoon instant or rapid-rise yeast
Dough
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour , plus extra for shaping
1 1/4 cups (10 ounces) warm water (100-110 degrees F)
1 teaspoon instant or rapid-rise yeast
Kosher salt
4 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh rosemary

DIRECTIONS:

1. FOR THE BIGA: Combine flour, water, and yeast in large bowl and stir with
wooden spoon until uniform mass forms and no dry flour remains, about 1
minute. Cover bowl tightly with plastic wrap and let stand at room temperature
(about 70 degrees) overnight (at least 8 hours and up to 24 hours.) Use
immediately or store in refrigerator for up to 3 days (allow to stand at room
temperature 30 minutes before proceeding with recipe.)
2. FOR THE DOUGH: Stir flour, water, and yeast into biga with wooden spoon
until uniform mass forms and no dry flour remains, about 1 minute. Cover with
plastic wrap and let rise at room temperature for 1 5 minutes.
3. Sprinkle 2 teaspoons salt over dough; stir into dough until thoroughly
incorporated, about 1 minute. Cover with plastic wrap and let rise at room
temperature 30 minutes. Spray rubber spatula or bowl scraper with nonstick
cooking spray; fold partially risen dough over itself by gently lifting and folding
edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and
fold dough 6 more times (total of 8 turns). Cover with plastic wrap and let rise
for 30 minutes. Repeat folding, turning, and rising 2 more times, for total of
three 30-minute rises. Meanwhile, adjust oven rack to upper-middle position,
place baking stone on rack, and heat oven to 500 degrees at least 30 minutes
before baking.
4. Gently transfer dough to lightly floured counter . Lightly dust top of dough
with flour and div ide in half. Shape each piece of dough into 5-inch round by
gently tucking under edges. Coat two 9-inch round cake pans with 2 tablespoons
olive oil each. Sprinkle each pan with 1/2 teaspoon kosher salt. Place round of
dough in pan, top side down; slide dough around pan to coat bottom and sides,
then flip over. Repeat with second piece of dough. Cover pans with plastic wrap
and let rest for 5 minutes.
5. Using fingertips, press dough out toward edges of pan. (If dough resists
stretching, let it relax for 5 to 10 minutes before trying again.) Using dinner
fork, poke surface of dough 25 to 30 times, popping any large bubbles. Sprinkle
rosemary evenly over top of dough. Let dough rest until slightly bubbly, 5 to 10
minutes.
6. Place pans on baking stone and reduce oven temperature to 450 degrees. Bake
until tops are golden brown, 25 to 28 minutes, switching placement of pans
halfway through baking. Transfer pans to wire rack and let cool 5 minutes.
Remove loaves from pan and return to wire rack. Brush tops with any oil
remaining in pan. Let cool 30 minutes before serving.

Blueberry Syrup

2011-09-06T11:52:00.000-07:00

I had some blueberries that were starting to go bad. You know, too mushy to eat but not yet moldy. How better to use them up than to make a delicious blueberry syrup for dinner? We have waffles/pancakes for dinner at least twice a month. It's a good, quick dinner to make when the fridge is empty (and so is the pocketbook!). This syrup/sauce was A-MAZ-ING! I stored it in the fridge and heated up for a second meal a couple days later. It was a little more jelly-like, but still very tasty. This recipe was found on allrecipes.com.

INGREDIENTS:

2 cups fresh or frozen blueberries
1/4 cup water
1 cup orange juice
3/4 cup white sugar
1/4 cup cold water
3 tablespoons cornstarch
1/2 teaspoon almond extract
1/8 teaspoon ground cinnamon

DIRECTIONS:

In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar.
Stir gently, and bring to a boil.
In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water.
Gently stir the cornstarch mixture into the blueberries so as not to mash the berries.
Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes.
Remove from heat and stir in the almond extract and cinnamon.
Thin sauce with water if it is too thick for your liking.

Chocolate Zucchini Bundt Cake

2011-09-03T12:18:00.000-07:00

I had harvested the last zucchini of the year, so we had to do something special with it. A recipe featured on Lick the Bowl Good caught my eye- Chocolate Zucchini Bundt Cake. I had purchased a Pampered Chef stone bundt pan from a garage sale for a mere $2. It had never been used! The time was right to break it in. I added a chocolate glaze for a finishing touch and oh my heavens, if you have a bundt pan you MUST try this cake. MUST.

INGREDIENTS:

1/2 cup unsweetened cocoa
1/2 cup sour cream
3 large eggs
2 teaspoons pure vanilla extract
2 1/2 cups unbleached all purpose flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons instant espresso powder (* I left this out and it was still amazing)
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 cups coarsely shredded zucchini
1 cup semi-sweet chocolate chips

For Chocolate Glaze:
3 tablespoons cocoa
2 tablespoons butter, melted
1 cup powdered sugar
2 -3 tablespoons hot water

DIRECTIONS:

Preheat the oven to 350 degrees F. Grease a 12-cup Bundt pan and dust with unsweetened cocoa powder or spray liberally with nonstick spray.

Whisk together the sour cream, eggs, and vanilla in a large glass measuring cup and set aside.

Whisk together the flour, 1/2 cup cocoa powder, baking powder, baking soda, salt and espresso powder in a medium bowl and set aside.

Combine the butter and sugars in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.

With the mixer on low speed, add 1/3 of the flour mixture and beat until incorporated. Add 1/2 of the sour cream mixture. Repeat alternating flour and sour cream mixtures and end with the flour mixture, scraping down the sides of the bowl as necessary between additions.

Stir in the zucchini, chocolate chips and nuts, if using.

Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. (Mine took 65 minutes to bake). Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Combine ingredients for glaze and spoon over top of bundt cake, allowing to drizzle down the sides.

Slice and serve.

Store the uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

Baked Creamy Chicken Taquitos

2011-09-02T12:05:00.000-07:00

Ok - one more Mexican dish from OurBestBites.com and I need to go! These were super-duper good. Doug ate about 10 of them in one sitting. No joke.

INGREDIENTS:

1/3 C (3 oz) cream cheese
1/4 C green salsa (* I used green enchilada sauce)
1 T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic (* I used powdered garlic - I think that is what they meant?)
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese (*I used Monterey Jack)

small corn tortillas
kosher salt
cooking spray

DIRECTIONS:

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. (* Or use a Silpat!)

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

(* This was time consuming. I could only do 2 at a time without them cracking. A second pair of hands would have kept the assembly line moving).

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Quick and Easy Black Beans

2011-09-02T11:59:00.000-07:00

I wanted a nice side-dish to go with these Mexican meals I've been making lately. These were quite good! I am becoming a huge fan of Our Best Bites. This is another one of their fabulous recipes.

INGREDIENTS:

2 Cans Black Beans, drained and rinsed
1/2 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
2/3 C chicken broth (or water, I use broth for extra flavor)
1/4 t cumin
1/4 t coriander
1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime

DIRECTIONS:

In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. (* I found that a beater from my hand mixer was quite effective). You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.

If you want a more soupy consistency, just add a little more broth.

Yield: Six 1/3 cup servings

Carnita-Style Beef Tacos

2011-09-02T11:55:00.000-07:00

I found this recipe on the Pioneer Woman, courtesy of Pam Anderson. It looked SO delicious, I knew I had to try it. I am so thankful that God "fixed" me and I miraculously now love peppers! I altered the recipe a bit to make it in my slow-cooker. I was excited to use a lot of my garden produce in this recipe!

INGREDIENTS:

1 boneless chuck roast, 2 1/2 to 3 pounds (* I used two chuck steaks 1 1/5 lbs each)
3 tablespoons pure olive oil, divided
1 tablespoons plus 1 teaspoon ground cumin
Salt and ground black pepper
1 can (4.5 ounces each) chopped green chiles (* I used 3 fresh jalapenos from my garden)
2 tablespoons chili powder
1 teaspoon dried oregano
4 large garlic cloves, minced
2 cups chicken broth
2 medium-large onions, ends left in tact, peeled and each onion cut into 8 wedges
2 medium multi-colored peppers, each cut into 8 wedges
(* Next time I will double the onions and peppers because they were SO yummy!)
1 dozen medium flour tortillas
1 container (8 ounces) light or regular sour cream
1 bunch cilantro
1 lime, cut into wedges

DIRECTIONS:

Heat a 5 to 6-quart heavy oven-safe Dutch oven or large cast iron skillet over low heat.

Meanwhile, place roast in a large bowl; coat with 1 tablespoon of oil and season with 1 tablespoon of the cumin and a generous sprinkling of salt and pepper. Mix chiles, chili powder, remaining 1 teaspoon of cumin, and oregano in a small bowl.

A few minutes before searing, increase heat to a strong medium-high until wisps of smoke start to rise from the pan. Add roast; sear, turning only once, until both sides form an impressive brown crust, about 8 minutes total. Transfer roast to a plate; set aside. Add garlic to the now empty pot; sauté until fragrant and golden, about 30 seconds. Add chili mixture; sauté to intensify flavor, another 30 seconds. Add chicken broth, bring to a simmer.

Transfer roasts to crockpot and pour broth over it. Cover and turn on high for 4 hours.

*** THIS IS THE OVEN METHOD: ***
Preheat oven to 450 degrees. Return roasts to pot. Using 2 potholders to protect hands, place a sheet of heavy-duty foil over the pot, pressing on the foil so that it touches the stew. Seal foil around the edges; repeat with a second sheet of foil to completely seal. Turn burner on medium-high until you hear juices bubble. Set pot on middle oven rack; cook for a total of 1 1/2 hours.
***

Remove roast from oven/crockpot, cool to room temperature, and shred into bite size pieces. About 30 minutes before roast is done, toss onions and peppers with remaining 2 tablespoon of oil and sprinkle generously with salt and pepper on a baking sheet large enough for vegetables to fit in a single layer. Place pan on bottom oven rack; cook until tender-crisp, about 30 minutes. (* If you double the peppers and onions you will need two pans. I used my Silpat for this - worked like a charm.)

When ready to serve, gently warm meat and peppers and onions over low heat. Serve with warm tortillas*, bowls of sour cream, cilantro sprigs, and lime wedges.

*We have taken to heating our tortillas over the gas flames on our range and flipping with tongs. It really gives it more of a homemade taste.

SERVES: 6

Rosemary Focaccia Bread

2011-09-02T11:43:00.000-07:00

With all my wonderful rosemary growing out in the garden, I had a hankering to make some bread with it. I had to search to find a recipe that didn't require a biga (since I wanted to make and eat it within the same day). This one from Food.com was pretty good! Next time I'll have to plan ahead and try the CooksIllustrated version.

INGREDIENTS:

1 (1/4 ounce) package active dry yeast
3/4 cup warm water
3 cups unbleached all-purpose flour
1 teaspoon salt (regular table salt)
6 tablespoons olive oil
2 tablespoons chopped fresh rosemary
Coarse salt (*I used sea salt)

DIRECTIONS:

Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly.

In a large bowl, combine the flour, table salt, yeast mixture and remaining water. *I added half the chopped rosemary into the dough at this point.

Mix thoroughly with a wooden spoon and then your hands.

Transfer to a floured work surface and knead by hand for a few minutes or until smooth.

Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours.

Punch down and place on an oiled baking sheet, forming into an oval or circle.

Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt and remaining rosemary.

Preheat the oven to 425 degrees F. Bake about 20 minutes or until golden.

Serve warm or at room temperature.

Veggiepalooza

2011-08-28T06:08:00.001-07:00

Zucchini Parmesan Crisps

Prep Time:: 20 min
Inactive Prep Time:: --
Cook Time:: 30 min

Level:: Easy

Serves:: 4 servings, serving size 1/2 cup

Ingredients

Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper

Directions

Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

Tomato Salad

Recipe courtesy Food Network Magazine

Prep Time:: --
Inactive Prep Time:: --
Cook Time:: 5 min

Level:: Easy

Serves:: --

Directions

Cut 1 1/2 pounds mixed tomatoes into wedges; season with salt and pepper. Cook 3 tablespoons balsamic vinegar and 2 teaspoons brown sugar in a small skillet over medium heat until reduced by half, about 3 minutes; remove from the heat and whisk in 2 tablespoons olive oil. Drizzle over the tomatoes; top with snipped chives and basil. **I like to toss in a few chunks of fresh mozzerella cheese too!** Delicous!

Couscous-Stuffed Peppers with Basil Sauce

Recipe courtesy Giada De Laurentiis

Prep Time:: 15 min
Inactive Prep Time:: --
Cook Time:: 1 hr 0 min

Level:: Easy

Serves:: 4 servings

Ingredients

Filling:

1 cup low-sodium chicken broth

2 teaspoons ground cumin

3/4 cup couscous

1 cup canned garbanzo beans, rinsed and drained

1/4 cup dried currants

1 packed cup chopped baby spinach leaves

1/2 cup (4 ounces) crumbled feta cheese

1/4 cup extra-virgin olive oil, plus more for drizzling

Kosher salt and freshly ground black pepper

2 medium red bell peppers

1 medium yellow bell pepper

1 medium orange bell pepper

Hot water, as needed

Sauce:

1 packed cup fresh basil leaves

1/2 cup (about 4 ounces) creme fraiche

3 tablespoons extra-virgin olive oil

1 tablespoon water

1 garlic clove, coarsely chopped

2 teaspoons fresh lemon juice

1/4 teaspoon sugar

1/4 teaspoon salt, plus extra, as needed

1/4 teaspoon freshly ground black pepper, plus extra, as needed

Directions

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

Filling: In a medium saucepan, bring the chicken broth and cumin to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pan until the couscous is tender and all of the liquid has been absorbed, about 5 to 6 minutes. Put the couscous in a large bowl and add the beans, currants, spinach, feta and 1/4 cup olive oil. Season with salt and pepper, to taste. Stir until all the ingredients are combined.

Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up. Stuff the peppers with the filling and drizzle the tops with olive oil. Put the peppers in an 8 by 8-inch square baking dish. Fill the baking dish with 3/4-inch hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes. Cooks Note: If the filling begins to brown too quickly, cover the pan with foil.)

Sauce: In a blender, combine the basil, creme fraiche, olive oil, water, garlic, lemon juice, sugar, salt, and pepper. Blend until smooth. Adjust the seasoning with salt and pepper, to taste.

Remove the peppers from the oven and arrange on serving plates. Spoon the sauce around the peppers and serve.

Summer Squash Casserole

This rich, creamy side with its crunchy topping would make a wonderful dish to take to summer potlucks and picnics or to pair up with a wide variety of entrees. Our taste testers loved the buttery flavor and dubbed it “comfort veggies”! Jennifer Wallace — Canal Winchester, Ohio

10 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

2 medium yellow summer squash, diced
1 large zucchini, diced
1/2 pound sliced fresh mushrooms
1 cup chopped onion
2 tablespoons olive oil
2 cups (8 ounces) shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup sour cream
1/2 teaspoon salt
1 cup crushed butter-flavored crackers (about 25 crackers)
1 tablespoon butter, melted

Directions

In a large skillet, saute the summer squash, zucchini, mushrooms and
onion in oil until tender; drain.
In a large bowl, combine the vegetable mixture, cheese, soup, sour
cream and salt. Transfer to a greased 11-in. x 7-in. baking dish.
Combine cracker crumbs and butter. Sprinkle over vegetable mixture.
Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Yield: 10 servings.

Zucchini Garden Chowder

Years ago, when my husband and I put in our first garden, a neighbor suggested zucchini since it's easy to grow. Our kids were reluctant to try new things, so I used our squash in this cheesy chowder—it met with solid approval from all of us! —Nanette Jordan, Flint, Michigan

8-10 ServingsPrep/Total Time: 30 min.

Ingredients

2 medium zucchini, chopped
1 medium onion, chopped
2 tablespoons minced fresh parsley
1 teaspoon dried basil
1/3 cup butter, cubed
1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 teaspoons chicken bouillon granules
1 teaspoon lemon juice
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (12 ounces) evaporated milk
1 package (10 ounces) frozen corn
1/4 cup grated Parmesan cheese
2 cups (8 ounces) shredded cheddar cheese
Pinch sugar, optional
Additional minced fresh parsley, optional

Directions

In a Dutch oven, saute the zucchini, onion, parsley and basil in
butter until vegetables are tender. Stir in the flour, salt and
pepper. Gradually stir in water. Add the bouillon and lemon juice.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the tomatoes, milk and corn; bring to a boil. Reduce heat; cover

2 of 2

Zucchini Garden Chowder (continued)

Directions (continued)

and simmer for 5 minutes or until corn is tender.
Just before serving, add cheeses; stir until melted. Stir in sugar.
Garnish with parsley if desired. Yield: 8-10 servings (about 2-1/2
quarts).

Marinated Grilled Shrimp

2011-08-21T13:08:00.000-07:00

I've been looking for lots of grilling recipes- this was easy to make and great on top of salad for a healthy meal

Ingredients

3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers

Directions

In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Crunchy Baked Pork Chops

2011-08-08T05:47:00.000-07:00

This is a recipe I found on CooksIllustrated.com. We've made it twice now and it has been fantastic each time! There are some fabulous recipes on the site. I highly recommend it - you can do a free trial for 14 days. As for this recipe, I think the secret is in the salt bath to make it tender, and the goopy flour/egg dip that acts like glue to keep the bread crumbs from falling off.

Supposedly you can freeze the unbaked, breaded pork chops and bake 35 - 40 minutes from frozen. I've not tried that yet. Leave a comment if you do!

INGREDIENTS:
1/4 cup salt plus 1/4 tsp
4 center-cut boneless pork chops , 6 to 8 ounces each, 3/4 to 1 inch thick, trimmed of excess fat
4 slices hearty white sandwich bread, torn into 1-inch pieces
1 small minced shallot (about 2 tablespoons) (I used dry minced onion - 1 tbsp)
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons vegetable oil
1/4 tsp ground black pepper
2 tablespoons grated Parmesan cheese
1/2 teaspoon minced fresh thyme leaves (I used 1/4 tsp dry)
2 tablespoons minced fresh parsley leaves (I used 1 tbsp dry)
1/4 cup unbleached all-purpose flour plus 6 tablespoons
3 large egg whites
3 tablespoons Dijon mustard
Lemon wedges (optional)

DIRECTIONS:

1 . Adjust oven rack to middle position and heat oven to 350 degrees. Dissolve 1/4 cup salt in 1 quart water in medium container or gallon-sized zipper-lock bag.
Submerge chops, cover with plastic wrap, and refrigerate 30 minutes. Rinse chops under cold water and dry thoroughly with paper towels.
2. Meanwhile, pulse bread in food processor until coarsely ground, about eight 1 - second pulses (you should have about 3 1/2 cups crumbs). Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry , about 15 minutes, stirring twice during baking time. (Do not turn off oven.) Cool to room temperature. Toss crumbs with Parmesan, thyme, and parsley.
*** Alternately, I used 3 1/2 cups of Panko bread crumbs and mixed with the parm, thyme and parsley and skipped the oven step. This tasted great! ***
3. Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 6 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining.
4. Increase oven temperature to 425 degrees. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge 1 pork chop in flour; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing
gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to wire rack. Repeat with remaining 3 chops.
5. Bake until instant-read thermometer inserted into center of chops registers 150 degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving with lemon wedges.

Strawberry Country Cake

2011-07-24T06:17:00.000-07:00

Have I really not shared this yet? It's our favorite version of shortcake (with exception to Ivanhoe's!)

Strawberry Country Cake (with my adjustments)

* Sometimes I make as muffins and everyone has individual strawberry shortcake – just adjust cooking time as necessary.

Ingredients

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

• 2 cups sugar (I do rounded cups to give it a touch extra sugar)

• 4 extra-large eggs, at room temperature

• 3/4 cup sour cream, at room temperature (I sometimes use light sour cream with fine results)

• 1/2 teaspoon grated fresh lemon zest (optional)

• 1/2 teaspoon grated fresh orange zest (optional)

• 1/2 teaspoon pure vanilla extract

• 2 cups all-purpose flour

• 1/4 cup cornstarch

• 1/2 teaspoon kosher salt

• 1 teaspoon baking soda

• extra sugar to sprinkle on top after baking (optional)

**I sometimes use canned whipped cream or cool whip instead of the following

For the filling for each cake:

• 1 cup (1/2 pint) heavy cream, chilled

• 3 tablespoons sugar

• 1/2 teaspoon pure vanilla extract

• 1 pint fresh strawberries, hulled and sliced

Directions

Preheat the oven to 350 degrees F.

Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans. Important to flour them well.

Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.

Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 25 to 35 minutes, until a toothpick comes out clean. Sprinkle just a bit of sugar on top (optional). Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.

To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.

Fresh Basil Pesto

2011-07-18T11:24:00.000-07:00

One of my favorite things about my garden is the abundance of basil it has produced. We have been making tons of pesto, using a recipe from one of my favorite food blogs, Our Best Bites. Due to the OUTRAGEOUS cost of pine nuts from the grocery store ($43/lb), we ended up buying some pine nuts in bulk from Amazon ($16/lb) and are storing them in the freezer.

INGREDIENTS
2 1/2 – 3 C basil leaves, gently packed
3/4 C fresh Parmesan cheese
3 garlic cloves, minced
1/3 C pinenuts, toasted
1/2-3/4C extra virgin olive oil
kosher salt
a few cracks pepper

DIRECTIONS
Place everything but olive oil in a food processor. (For the salt, start with 1/4 t and add the rest at the end. The final amount really depends on the saltiness of your cheese, so give it a taste first.) Give it a few pulses until things are chopped up.

Slowly pour in olive oil while processor is running until you reach the consistency you want. It’s gorgeous and green and perfectly wonderful! Eat it right away or store in the fridge or freezer.

I also highly recommend their Cheesy Garlic-Herb bread recipe. I made two loaves of my artisan bread - one for eating with fresh pesto right away and the other to store and make the herb bread the following night. YUMMY!

Peach Salsa

2011-07-18T08:48:00.000-07:00

We had some fabulous peaches this year. I had the bright idea to use some jalapenos and cilantro from our garden and make peach salsa. This recipe from Two Peas & Their Pod was just the ticket.

INGREDIENTS
4 large peaches diced, pitted and skinned removed
1/2 of 1 red onion, diced (* I used a sweet onion)
1-2 jalapenos, diced
1/2 bunch cilantro, chopped
Juice of 1 large lime
Salt and pepper, to taste

DIRECTIONS
In a large bowl, add the peaches, onion, jalapeno, cilantro, and fresh lime juice. Stir well. Season with salt and pepper.

Enjoy!

Creamy Chicken Enchiladas

2011-07-18T08:42:00.000-07:00

This is my favorite recipe for chicken enchiladas. I found it on allrecipes, one of many variations they have listed. It's a no-fail, comfort food that we've enjoyed for years.

Ingredients
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 tablespoon margarine
1 onion, chopped
1 teaspoon chili powder
2 cups chopped cooked chicken breast
1 (4 ounce) can chopped green chile peppers, drained
8 (8 inch) flour tortillas
1 cup shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a small bowl mix the soup and sour cream; set aside.
Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Serves: 8

Blue Cheese Salad Dressing

2011-07-04T17:31:00.000-07:00

Not for the dieter but you can try to use yogurt and/or lite mayo/sour cream to bring the calorie count down:

3/4 c. sour cream (or try with yogurt)

1 1/3 c. mayo

1 t. Worcestershire Sauce

1/2 t. dry mustard

1/2 t. garlic powder

1/2 t. salt

1/2 t. black pepper

4 ounces blue cheese, crumled

Mix all together, chill then serve.

Chipotle Chicken Tacos

2011-06-05T14:37:00.000-07:00

We've taken to watching Cook's Country on PBS. I love Netflix, but it is not real big on the cooking shows! This recipe looked SO yummy that we had to try it. I will be hard-pressed to make tacos any other way now. They are THAT good. Here is what we did:

INGREDIENTS:

3 tablespoons unsalted butter
4 garlic cloves , minced
2 teaspoons minced chipotle chilies in adobo sauce *
1/2 cup orange juice
1 tablespoon Worcestershire sauce
3/4 cup chopped fresh cilantro leaves
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 teaspoon yellow mustard
Salt and pepper
12 (6-inch) flour tortillas

DIRECTIONS:

1. Melt butter in large skillet over medium-high heat. Add garlic and chipotle and cook until fragrant, about 30 seconds. Stir in orange juice, Worcestershire, and ½ cup cilantro and bring to boil. (At this point, the original recipe calls for poaching the chicken for about 15 minutes, but I have NEVER had any luck with this method. ) Instead, I put the chicken into my crock pot, poured the skillet contents on top and cook on low for 6-8 hours.

2. Pour sauce from crock pot into skillet and heat to medium-high. Cook until liquid is reduced to ¼ cup, about 5 minutes. Off heat, whisk in mustard. Using 2 forks, shred chicken into bite-sized pieces and return to skillet. Add remaining cilantro to skillet and toss until well combined. Season with salt and pepper. Serve with tortillas.

Serves: 6

* Note: This recipe only calls for a small portion of the can of chipotle peppers. I portioned the rest onto wax paper covered cookie sheet, flash froze and then put them into a plastic bags for future use. This recipe is so good I know that they won't be in there too long!

Mushroom Sage Pasta

2011-05-10T09:18:00.000-07:00

For Mother's Day this year, I really wanted some good Italian food. Playing it frugal, Doug made me a five-star meal and we enjoyed a fabulous dinner with wine and artisan bread for a fraction of the cost of a restaurant. Sometimes, if I'm craving a restaurant meal, I'll look up the menu and then try to find a similar recipe online. This one was found on TastyKitchen. It's not an inexpensive dish, but if you were to calculate out how much Maggiano's would charge, it's a steal!
Ingredients

1-½ cup Dried Mushrooms (shiitake Or Porcini)
1-¼ cup Warm Water
½ pounds Bacon, Fried And Diced (optional)
1 whole Large Yellow Onion
6 cloves Garlic
12 ounces, weight Farfalle Pasta (dry)
2 Tablespoons Fresh Sage Leaves, Chopped, Plus Extra Whole Or Chopped Leaves For Garnish
2 Tablespoons Butter
1 Tablespoon Oil
16 ounces, weight Sliced White Mushrooms
Salt And Black Pepper To Taste
1 cup Dry White Wine
8 ounces, weight Mascarpone
5 ounces, weight Gorgonzola
2 teaspoons Cornstarch
1 Tablespoon Water

Preparation Instructions

1. Soak dried mushrooms for 20-30 minutes in the warm water. While they are soaking, dice and fry the bacon, if you’re using it. When it’s crispy, remove it from the pan onto a paper towel-lined plate to drain.
2. Chop the onion, garlic, and sage.
3. Remove the soaking mushrooms from the liquid and squeeze them out–but save the soaking liquid! Chop the soaked mushrooms up nice and fine.
4. Put the pasta water on to boil, and salt it liberally. When it’s boiling, add your pasta and cook according to package directions.
5. Heat the oil and butter together over medium-high until the butter is melted. Add the onion and diced (previously dried) mushrooms, and cook for about 8 minutes.
6. Add the garlic, fresh mushrooms, and sage. Salt generously, and sprinkle in black pepper as well. It’s important to season well at this stage so that the button mushrooms absorb some flavor and release their liquid. Cook for about 5 minutes, stirring occasionally.
7. Then add the wine and the soaking liquid from the dried mushrooms. Turn the heat to medium-low and simmer gently for 5 minutes. Your pasta should be cooking away by now. Check in on it every now and then.
8. Turn the heat on the mushrooms to low, and stir in both the mascarpone and the gorgonzola. Taste and re-season. My sauce is usually a little thin at this point, so mix the cornstarch and water together into a slurry and add this into the pot to thicken it.
9. Drain the pasta when it’s done, and add it directly into the mushroom sauce. If you’re using bacon, this is the time to add it in. Stir until it’s incorporated, and serve! Garnish with whole sage leaves or some more chopped sage.

Serves: 6