Friday, December 17, 2010
My menu contains some old favorites as well as new recipes I want to try out. Happy Holidays everyone!
Christmas Eve Brunch 2010
Tuesday, December 14, 2010
I got this recipe at a cooking class I attended a few years ago so I have no way to cite this or give credit for this recipe. Just know that it's not mine but I use it a lot!
Parmesan Rosemary Breadsticks
from unknown source
Makes about 24 breadsticks
1 package Pillsbury breadstick dough (12 breadsticks)
1 cup grated Parmesan cheese
1 tablespoon fresh rosemary, minced
Preheat the oven to 350 degrees F. Line a two heavy baking sheets with nonstick foil, parchment paper, or cooking spray.
Combine the grated cheese and rosemary on a large, shallow plate. Set aside.
Lay the breadsticks out on a work surface and cut each in half lengthwise, to make 24 long strips. Lightly brush olive oil over the strips; place strips in cheese mixture and turn to coat both sides. Then roll the strips with your palms on the work surface or between your hands to incorporate the cheese mixture into the dough. Place on prepared baking sheet. Repeat with all strips (12 on each baking sheet).
Bake 12-15 minutes or until golden. Serve immediately. If you need to make these ahead, prepare through placing them on the baking sheet and store in the refrigerator. Bring to room temperature before baking.
Saturday, December 11, 2010
The original recipe called for almonds mixed with the coconut, but I am not a huge fan, so my changes are below. To see the original recipe, you must become a member of the Taste of Home website.
Chocolate Toffee Delights
1 cup butter, softened
Preheat oven to 350 degrees F. Grease a 13 x 9 baking dish.
Combine flour, salt, and baking powder in medium bowl; gradually add to the butter mixture and mix well.
Press into prepared baking dish and bake for 10 minutes. Prick crust with a fork all over; sprinkle with remaining sugar and bake 15 minutes more or until set.
Combine caramel topping and coconut in small bowl. Spread over warm crust. Bake 5-10 minutes or until edges are bubbly. Cool.
Melt chocolate chips in microwave at 1-minute increments until smooth. Drizzle over cooler bars. Let stand until chocolate is set and cut into bars.
Tuesday, December 7, 2010
Chuck picked this recipe out for me to try and we both liked it. I didn't even miss the meat but Chuck said it needs some sort of crunch for texture. Maybe crushed up tortilla chips sprinkled over the top? I used black beans instead of the chili beans and probably added a leeeeetle more cheese than it called for. :)
Also, if you are using anything other than regular rice, adjust the cooking time. For instance, I bought converted rice for some reason, which takes the half the time to cook normally as regular rice. So I adjusted the time and added my rice after 2 1/2 hours to the slow cooker with everything else - halfway through the cooking time. If I had added it at the beginning, it would have been gummy and mushy by the end.
Mexican Rice and Bean Casserole
1 cup uncooked regular long-grain white rice
Spray large skillet with cooking spray or heat 1 teaspoon vegetable oil over medium-high heat. Add rice, cook and stir 5 to 7 minutes until light golden brown.
Combine browned rice and all remaining ingredients except cheese in 3 1/2- to 4-quart slow cooker. Mix well. Cover; cook on low setting at least 5 hours.
After 5 hours, stir mixture and sprinkle with Cheddar cheese. Cover and cook 15 minutes more or until cheese is melted.
Saturday, December 4, 2010
Also, this recipe rightly called for adding the frozen vegetables about an hour before cooking time is finished, instead of at the beginning. That keeps them crisper and brighter, as you can see in the picture above. I served this over brown rice.
Slow-Cooked Asian-Style Pork
3 pounds boneless pork shoulder roast, cut into 1-inch cubes
Light coat a large skillet with cooking spray (or vegetable oil); heat skillet over medium heat. Brown pork, half at a time, in a hot skillet. Do not crowd the pork in the skillet or it will steam, not brown. Drain off fat.
Place pork into 3 1/2-4 quart slow cooker. Sprinkle with tapioca; pour sweet and sour sauce over pork in cooker.
Cover and cook on low heat for 7 to 8 hours or high heat for 3 1/2 to 4 hours. At the end of 7 to 8 hours, turn to high heat setting and stir in frozen vegetables. Cover and cook for additional 30 to 60 minutes or until vegetables are tender. Serve over hot cooked rice.
Wednesday, December 1, 2010
Sunday Funday Menu
- Baked rigatoni with eggplant and sausage
- Mixed greens with mandarin orange slices, dried cranberries and goat cheese crumbles tossed with raspberry vinaigrette
- Parmesan-rosemary bread twists
- Chocolate toffee delights
Tuesday, November 23, 2010
This is the last party post and I wanted to get it in before everyone goes off to enjoy their Thanksgiving dinners. This Giada dish is an old favorite of mine - it has great Italian flavors and it preps easily in advance. I often make it the night before I need it, bring it to room temperature before baking, and bake just in time to serve warm on the dinner table.
I have also made this as a main dish - just use 3/4 pound of pasta instead of one pound, and add 1 pound crumbled, cooked Italian sausage to the mix. Otherwise, I don't make any changes to Giada's great recipe so the link is below:
Happy Thanksgiving everyone!!
Saturday, November 20, 2010
Wednesday, November 17, 2010
I really liked the idea of this recipe because they aren't fried, but baked. Not that I have anything against deep-frying itself, but I really don't want to do it in my kitchen. So I prepped these bites the morning of the party, stuck them in the fridge, and baked them right before the guests showed up. They were delicious - nice and cheesy, not too spicy, and crispy enough on the outside. Serve with blue cheese dressing or the dip of your choice!
Buffalo Chicken Cheese Bites
adapted from Macaroni and Cheesecake, originally from Made by Melissa via Food Network
Makes about 3 dozen bites
2 small cans Swanson chicken breast, shredded
1/4 cup hot sauce (preferably Frank's Red Hot Buffalo Sauce)
8 ounces cream cheese, softened
1 3/4 cups shredded cheddar cheese
1/2 cup flour
2 eggs, lightly beaten
1/2 cup bread crumbs
Preheat oven to 350 degrees F. Line a baking sheet with non-stick foil or lightly spray a 13x9 baking dish with cooking spray.
In a large bowl, combine chicken, hot sauce, cream cheese, and cheddar cheese. Mix thoroughly. Using a small cookie scoop, scoop out mixture, roll into a ball between your hands, and place on a plate to begin dipping process.
Place flour, eggs, and bread crumbs into three separate bowls for dipping. Take each buffalo chicken ball and roll it in the flour, then egg, then bread crumbs. Place on prepared baking sheet or in baking dish.
Bake for 20-25 minutes or until golden brown. Serve hot with dipping sauce.
Sunday, November 14, 2010
- Marinated bocconcini (tiny mozzarella balls) skewered on a toothpick with marinated julienned sundried tomatoes
- Cantaloupe scooped out with a melon baller or cookie scoop wrapped in slices of prosciutto and skewered on a toothpick
- Slices of roasted eggplant - make it like this recipe directs
- Roasted red peppers marinated in balsamic vinegar, olive oil, and salt and pepper
- Chopped marinated artichoke hearts
- Chunks of Asiago and Parmesan cheese
- Marinated assorted olives
Serve with assorted crackers and breadsticks.
Thursday, November 11, 2010
Monday, November 8, 2010
- Wild mushroom, cheese, and bacon quiche
- Romaine salad with chicken, cheddar, apples, and cranberry vinaigrette
- Parmesan-rosemary breadsticks
- Assorted fruit with cream cheese dip
- Pumpkin pie crunch for the moms and cupcakes for the kiddos :)
Friday, November 5, 2010
I made the entire recipe and froze half of the enchiladas for another meal. If you do this, freeze the enchiladas before adding the salsa and shredded cheese, then just defrost, place in a baking dish and cover with the cheese and salsa before baking.
I served this with sauteed corn and salsa and roasted zucchini. And for some reason, I can't find the actual recipe on the website so I typed it again here for you:
Over-the-Border Shrimp Enchiladas
1 medium onion, chopped
Preheat oven to 350 degrees F.
Heat oil in a large skillet. Add onion and saute until tender, about 5 minutes. Add the shrimp, green chilies, chili powder, salt, cumin, and black pepper. Cook for 2-3 minutes or until shrimp turn pink. Stir in cream cheese until melted.
Place 1/3 cup shrimp mixture in the center of each tortilla. Roll up and place seam-side down in a greases 13x9 baking dish. Pour salsa over top of tortillas and sprinkle with shredded cheese.
Bake, uncovered, for 20-25 minutes or until heated through.
Tuesday, November 2, 2010
This was simple to put together and ended up tasting really good. The cayenne pepper gives it a hearty kick so don't use as much if you don't like spice. The original recipe just called for a cut-up rotisserie chicken but I used raw chicken breasts and turned it into a slow cooker meal. And simple double or triple the recipe if you have a lot of guests or want to stick some in the freezer!
Pulled Chicken Sandwiches
adapted from Food & Wine
Makes about 4 servings
2 boneless, skinless chicken breasts, about 1 pound
1 cup cider vinegar
3/4 cup water
1/2 cup beer
2 1/2 tablespoons vegetable oil
1 1/2 tablespoons Worcestershire sauce
1 tablespoon dry mustard
1/2 tablespoon paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
4 hamburger buns, split
1 cup prepared coleslaw
Coat a 4-quart slow cooker with cooking spray and lay the chicken breasts on the bottom.
In a medium saucepan, combine all remaining ingredients except hamburger buns and coleslaw over high heat and bring to a boil. Continue cooking about 15 minutes, or until reduced by half. Pour over chicken in slow cooker.
Cook for 7 hours on low heat. Shred chicken, cook for 1 more hour. Serve on buns topped with coleslaw.
Thursday, October 28, 2010
is about to turn ONE! We are having a small party with all of Abbie's aunts, uncles, and grandparents. Not too many people, so that allows me to make all of the food and be more creative with my ideas. I liked the idea of an anitpasto platter because you can incorporate a lot of different components without taking too much prep time. And virtually everything on the dinner menu can be prepared the day before. More time to celebrate my baby girl's big day!
Happy Birthday, Abigail Claire!
Abbie's Birthday Party Menu
- Buffalo chicken bites with blue cheese dipping sauce
- Baked crab dip with assorted crackers
- Antipasto platter
- Sausage, meatballs, and peppers with fresh rolls
- Grilled chicken with basil dressing
- Spicy baked macaroni
- Parmesan potatoes and green beans
- Spring mix with pears, cranberries, and blue cheese
- Birthday cupcakes
- Chocolate chip cookie dough dip and Pumpkin dip with assorted cookies and fruit
Monday, October 25, 2010
Note: I printed this recipe out way before I started blogging so unfortunately I don't have any citation. If this is yours, please leave a link to your post in the comments and I will link to you within the post.Penne Vodka with 3 P's
slightly adapted from unknown source
Makes 6-8 servings
1 pound penne pasta
5 cloves garlic, chopped
1/4 pound pancetta, sliced 1/4" thick, diced
1/4 pound prosciutto, sliced 1/4" thick, diced
1 large (28-32 ounce) can whole tomatoes, undrained
kosher salt, to taste
1/2 teaspoon red pepper flakes
1/4 cup vodka
1/2 cup light cream
1 cup green peas
1/4 cup shredded Parmesan cheese
2 tablespoons fresh parsley, chopped, or 2 teaspoons dried parsley
Bring a large pot of water to a boil. Cook pasta according to package directions, drain and set aside.
While pasta is cooking, heat olive oil over medium heat in a large saute pan. Add the garlic, pancetta, and prosciutto. Cook, stirring often, for 3-5 minutes.
Either pour tomatoes with their juices into a food processor and pulse several times to chop them or simply pour into a large bowl and break them up with your hands. Add to the saute pan with the meat. Season with salt and red pepper. Bring to a boil and cook for 2 minutes.
Lower the heat and add the vodka carefully. Turn heat back up and bring sauce to a boil; then reduce to a simmer for about 10 minutes. Stir in the peas after about 5 minutes.
Slowly stir in the cream, then add the pasta to the sauce. Gently toss to coat the pasta. Add the cheese and top with parsley. Serve immediately.
Friday, October 22, 2010
Irish Tea Bread
Makes 1 loaf
1 1/2 cups buttermilk
1 1/2 cup raisins
6 tablespoons butter, melted
1 large egg
2/3 cup sugar
3 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
raw/turbinado sugar, to sprinkle
Preheat oven to 375 degrees F. Grease and flour an 8 x 4 or 9 x 5 loaf pan.
Place raisins in a small bowl, cover with boiling water, let sit about 5 minutes. Drain and pat dry.
In a large bowl, whisk together buttermilk, softened raisins, melted butter, and egg. In a medium bowl, whisk together sugar, flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients, mix just until combined. Pour into prepared loaf pan. Sprinkle raw sugar over top.
Bake for 50-60 minutes, until toothpick stuck into center comes out clean.
Tuesday, October 19, 2010
Saturday, October 16, 2010
Apple Sour Cream Cake
from Jo's kitchen
Makes 13 x9 pan
1/2 cup unsalted butter, melted
1 box yellow cake mix
1 can apple pie filling
2-3 fresh apples, peeled and sliced thinly
1/2 cup sugar
1 teaspoon cinnamon
1 cup sour cream
1 egg, lightly beaten
Preheat the oven to 350 degrees F.
In a large bowl, combine butter and cake mix and press in 13 x 9 baking dish. Bake 10 minutes. Remove from oven (leave oven on).
Scatter sliced apples over warm crust. Spoon pie filling over apples, and sprinkle with cinnamon and sugar. In small bowl, combine sour cream and egg; drizzle over top of bars.
Bake 25-30 minutes.
Tuesday, October 12, 2010
So make this for a cozy evening in at home or to bring to a dinner party - it will be a hit!
1/2 pound smoked bacon, or 8 tablespoons REAL Bacon Bits
Cook the bacon in a large skillet over medium heat until just browned, about 5 minutes. (Omit if using Bacon Bits.) Transfer to paper towel to drain and cool; crumble.
In a large saucepan over medium heat, combine drained tomatoes, sugar, apple, onion, vinegar, salt, pepper, and bacon. Bring to a boil and cook, stirring often, for 12 minutes or until apples are tender and most of the liquid is reduced.
Remove pan from heat; let sit for 5 minutes. (If making jam ahead, just rewarm.)
Top each baguette slice with a spoonful of warm jam, then sprinkle with crumbled Feta and chives. Serve immediately.
Friday, October 8, 2010
This recipe was fairly easy to make - frozen vegetables and coleslaw mix shortens the prep time. Chuck and I both liked it but thought there wasn't enough peanut taste. Admittedly, I didn't sprinkle the final dish with peanuts like the recipe called for, but next time I will probably just use more peanut butter. I also served this over noodles to make more of a complete meal.
You can only access this recipe on the Pillsbury site if you are a member so I have copied it below for you. I halved the recipe for the two of us.
Peanut Chicken Stir Fry
1 tablespoon oil
Cook pasta according to package directions. Drain and keep warm.
Heat oil in large skillet over medium-high heat. Add chicken and garlic; cook and stir 3 minutes to brown. Add frozen vegetables; cook and stir 5 to 7 minutes or until vegetables are crisp-tender and chicken is no longer pink.
Add all remaining ingredients except coleslaw and peanuts; cook 2 more minutes or until mixture comes to a boil. Stir in coleslaw; cook and stir 2 minutes. Sprinkle with peanuts.
Serve over cooked pasta.
Tuesday, October 5, 2010
No major changes from the original recipe so I have linked you below - enjoy!
Friday, October 1, 2010
The original recipe called for 2 tablespoons of smoked Gouda, but I don't like that taste enough to buy a whole hunk of cheese for 2 tablespoons, so I used some leftover crumbled blue cheese I had on hand and I am glad I did! Blue cheese and BBQ sauce go great together, especially if you use Sweet Baby Ray's like I do :) Additionally, I may try to caramelize the red onions next time I make this. I think the sweeter flavor would go better with the rest of the flavors, rather than the slight crunch they had here.
BBQ Chicken Pizza
1 chicken breast or 1/2 pound chicken tenders
Preheat oven to 425 degrees F. Prepare pizza stone or baking sheet.
Heat oil in a skillet over medium heat. Add chicken and cook thoroughly. Remove from heat and cool slightly, coat with 1/4 cup BBQ sauce. Cut into bite-sized pieces.
Form dough into 10" crust. Spread remaining 1/4 cup BBQ sauce evenly onto crust, leaving small border around edges. Sprinkle blue cheese and 1/2 cup mozzarella over crust. Add chicken, red onion, remaining mozzarella, and cilantro.
Bake for 10 minutes or until crust is slightly browned. Cool slightly before slicing.
Don't mind the free-form crust. I had a little issue transferring from the counter to the pizza stone.
Monday, September 27, 2010
Pan sauces have given me problems in the past - mine are never flavorful or rich enough but I think this one came close. Next time I will may try adding a bit of butter right at the end to bring some creaminess to the dish. I served this over rice pilaf and alongside some roasted broccoli.
Chicken with Artichokes and Roasted Red Peppers
1-2 tablespoons olive oil
Heat the olive oil in a large skillet over medium heat. Season the chicken with salt and pepper and place top side down in skillet. Cook until golden-brown, about 7 minutes on each side; and remove to a plate. Keep the skillet over medium heat.
Add the onion and garlic to the chicken drippings in the skillet and cook until softened, 5-7 minutes. Add the artichoke hearts, wine, chicken broth, and red peppers. Bring to a boil and cook until reduced by half, about 3-5 minutes. Add the parsley, and more salt and pepper to taste.
Return the chicken to the skillet and simmer until heated through, about 1 minute.
Thursday, September 23, 2010
I didn't make any other changes to this recipe (other than only cutting them into 32 bars) so I will link you right to Beantown Baker with the original!
Saturday, September 18, 2010
Fairly easy to prep, with browning the ground beef and chopping the onion the only real work you have to do. The cayenne pepper gives it a little kick and the broth is nice and rich with the beef and tomato taste. Add some Parmesan cheese to give it a nice salty bite and enjoy this while watching the leaves fall!
Pasta Fagioli Soup
1 can Great Northern Beans, drained and rinsed
Combine all ingredients but pasta in a 4 to 7-quart slow cooker. Cook on Low for 8-10 hours or High for 4-5 hours. At the end of cooking time, add the cooked pasta and serve immediately.
Garnish with grated Parmesan cheese if desired.
Tuesday, September 14, 2010
We liked these so much we had them twice in one week! The first time I served them with sweet potato fries and sesame spinach salad and the second time I served them with cole slaw and sauteed zucchini and tomatoes.
Matt's Turkey Burgers
from Matt of Ingredients for a Wonderful Life
Makes 4 burgers
1 package lean ground turkey (about 1.25-1.33 pounds)
2 tablespoons mayo
1 tablespoon Dijon mustard
2 dashes Worcestershire sauce
splash of soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder (I used chili powder)
2 teaspoons salt (I would recommend 1 teaspoon)
1 teaspoon pepper
Combine all ingredients and form into 4 patties. Grill over medium heat, about 4-5 minutes each side, flipping only once until meat is no longer pink in the middle.
Friday, September 10, 2010
You can pretty much change up the add-in ingredients here to suit your tastebuds, I can't wait to try some new variations! I wouldn't make these too far in advance, and if you do, warm them slightly before serving.
Bacon Appetizer Crescents
slightly adapted from Delish
Makes 32 pieces
1 package (8-ounce) cream cheese, softened
8 sliced bacon, cooked and crumbled, or 1/2 cup REAL Bacon Bits
1/3 cup grated Parmesan cheese
2 teaspoons dried parsley
1/2 teaspoon garlic powder
1 tablespoon milk
2 cans (8-ounce) refrigerated crescent dinner rolls
Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or non-stick foil.
Mix together all ingredients except crescent rolls until well-blended. An electric mixer helps, but is not necessary.
Separate each can of dough into four rectangles on a work surface. Firmly press perforations together to seal. Spread each rectangle with about 2 tablespoons of cream cheese mixture; cover evenly. Roll up each rectangle (starting with the shorter side) and then cut each cylinder into 4 equal pieces with a serrated knife. Place on prepared baking sheet.
Bake 12-15 minutes or until golden brown.
Tuesday, September 7, 2010
You start with a layer of graham cracker crumbs mixed with chocolate chips, then top it with a sweetened cream cheese layer, then top with a layer of crumbled cookie dough and bake. How can you go wrong here?
Note: Ok, sooo it has come to my attention that these were posted last year (at almost the same time, which is odd) but they were so good I want you to try them again!