Thursday, November 11, 2010
Tuesday, October 26, 2010
Asian Lettuce Wraps
2 pkg (3oz) chicken-flavor ramen noodles
2 cups chopped cooked chicken
1 each red and yellow bell pepper
1/2 cup sliced green onions with tops
1 medium cucumber sliced into small pieces
2 medium carrots sliced into small pieces
2 tbsp soy sauce
2 tsp vegetable oil
1 garlic, pressed
1 half inch piece peeled fresh gingerroot, pressed (use garlic press!)
2 tsp Asian seasoning (I just added ground ginger, a little red pepper flakes, onion powder, garlic powder, and a little pepper)
lettuce leaves (about 1 head, I just used iceberg)
optional: (but yummy)
sweet and sour sauce
Boil about 3 cups of water, add ramen (broken up) and seasoning, cook 2 minutes, stir. Drain and rinse under cold water. Place noodles, chicken, bell peppers, green onions, cucumbers, and carrots in a big bowl, mix.
Combine soy sauce, oil, garlic, ginger, and seasonings. Toss to coat chicken noodle mixture. Cover and refrigerate.
Remove full lettuce leaves and rinse well, dry.
To eat, place lettuce leaf on your plate, spoon noodle mixture on top, top with peanuts and sweet and sour sauce, wrap up in lettuce leaf like a healthy burrito!
Sunday, September 12, 2010
Today was such a day for pie! I tried a new peach pie recipe - and I would make it 1,000 times!! It is from the Food Network.
Ruston Peach Crumb Pie
Recipe adapted from Louisiana Real and Rustic Cookbook by Emeril Lagasse, published by William Morrow
- 1 1/2 cups water
- 3/4 cup (packed) light brown sugar, divided
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 3 1/4 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- Pinch of black pepper
- 2 pounds peaches, peeled, pitted and cut into wedges (about 3 cups)
- 1/2 cup flour
- 1 cup ground pecan pieces
- 1/2 stick butter, cut into small pieces
- 1 unbaked 9-inch pie crust (click here for my recipe)
- Vanilla Ice Cream, recipe follows
Preheat the oven to 350 degrees F.
In a saucepan, combine the water, 1/2 cup brown sugar, cornstarch, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of grated nutmeg, and pepper, whisk until smooth. Place the pan over high heat and bring to a boil. Reduce the heat to medium and simmer for 2 minutes. Remove from the heat. Place the peaches in a mixing bowl and pour the syrup over the peaches. Toss well and cool for 10 minutes.
In a mixing bowl, combine the 1/4 teaspoon cinnamon, remaining nutmeg, 1/4 cup brown sugar, flour, pecans, and butter. Using your fingers, work the mixture together until it resembles a coarse crumb-like mixture.
Pour the peaches into the prepared pie shell. Sprinkle the topping over the top of the peaches. Bake for 1 hour, or until the crust is golden.
Remove the pie from the oven and cool for 15 minutes before slicing. Serve each slice, warm, with a scoop of Vanilla Ice Cream.
2 1/2 cups flour
1 cup shortening
1/2 tsp. salt
1 Tablespoon vinegar (I use apple cider vinegar)
1/4 cup cold water
1 egg (beaten)
Combine shortening, salt and flour until mixture is well combined. Add remaing ingredients. Roll out between 2 pieces of Saran Wrap. Makes 2 pie crust rounds.
To make a baked fruit pie, place crust in the pie pan and prick all over with a fork. Pat it into the pan. Brush with egg wash or butter. Sprinkle the bottom with 1 TB flour and 1 TB sugar. Use the crust as desired
Wednesday, June 23, 2010
Thursday, June 3, 2010
1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt – or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
Sunday, May 30, 2010
Thought it would be fun to share a patriotic dish. We had this tonight but I didn't get a picture beforehand. You get the idea.
Monday, April 26, 2010
In celebration of my 13th anniversary today, I made my sweetheart this delicious dessert!!! It is so fresh and flavorful.
Saturday, April 24, 2010
Molasses Oatmeal Whole Wheat Bread
2 pkg active dry yeast
1 T molasses
1/4 c. warm water
3 T molasses (not black strap)
1/4 c butter
2 tsp salt
1/3 c brown sugar
2 T white sugar
2 c oatmeal (either kind)
1 c boiling water
1 c cold water
2 c ground whole wheat flour
2 1/2-3 c white (unsifted) flour
In a small bowl combine yeast, water, and 1 T molasses. Let stand until bubbly (about 15 minutes).
In your mixer combine butter, 3 T molasses, salt, sugars, oatmeal, and boiling water. Stir until the butter melts, then add the cold water and the yeast mixture. Add in the wheat flour, one cup at a time, then the white flour, mix until smooth and elastic (about 10 minutes). Cover and let rise until doubled in size (about 1 hour).
Punch down, knead only slightly (it won't raise well if kneaded too much here). Divide in half, shape into loaves and placed into 2 greased loaf pans. Cover and let rise until doubled, about 45 minutes.
Bake in preheated oven @ 350 for about 1 hour, until the loaves sound hollow when tapped. Cool on rack, Rub with butter while still hot.
Wednesday, April 21, 2010
Rub the lemon zest into the sugar.
Swedish Visiting Cake
8 tbsp (1 stick) unsalted butter, melted and cooled
1 cup sugar, plus extra for sprinkling
Grated zest of 1 lemon
1/4 tsp salt
1 tsp vanilla extract
1/2 tsp almond extract
1 cup flour
1/4 cup sliced almonds
Center a rack in oven and preheat to 350 degrees. I used an 8" cake pan brushed with Crisco, and dusted with flour. Pour sugar into a medium bowl. Add lemon zest and blend zest into sugar with your fingers until sugar is moist and aromatic. Whisk in eggs, one at a time, until well blended. Whisk in salt and vanilla and almond extracts. Switch to a rubber spatula and stir in flour. Finally, fold in milted butter. Scrape batter into prepared skillet or pan and smooth top with rubber spatula. Scatter sliced almonds over top and sprinkle with sugar. If using a cake or pie pan, place pan on baking sheet. Bake for 25 to 30 minutes, or until golden and a little crisp on outside; the inside will remain moist. Since I used a smaller pan (8"), I baked it for 35 minutes. It turned out perfectly.
Friday, March 26, 2010
Thursday, March 4, 2010
This isn't my photo, but mine looks pretty similar, only I add icing to mine - that's our favorite part!
4 cups flour
1 tsp. salt
3 tsp. baking powder
1 tsp. soda
1/4 cup sugar
1/4 cup butter
1 3/4 cup buttermilk
Mix the dry ingredients. Cut the butter into the dry ingredients. Then add the egg and buttermilk. Don't over mix. Form into 2 round loaves. (Dough is sticky, much like making buttermilk biscuits.) Cut an X in the tops.
Bake at 375 for 30-35 min
Drizzle with powder sugar icing
Tuesday, January 26, 2010
I love popovers and have always made Martha Stewart's recipe. I found this recipe on Melissa d'Arabian's show. I tried them and we ate the first batch in 5 minutes. I have another batch in the oven and will probably make more tonight. She has great tips and puff so big! Here is the recipe:
- 3 tablespoons melted butter, divided
- 2 eggs
- 1 cup milk, warmed for 30 seconds in the microwave (should be lukewarm to warm)
- 1 cup all-purpose flour
- 3/4 teaspoon salt
Preheat the oven to 400 degrees F.
Using a pastry brush, coat 8 muffin cups with 1 tablespoon of the melted butter and put the tin in the oven for 5 minutes. Meanwhile, mix the eggs in a blender until light yellow. Add the warmed milk and blend. Add the flour, salt and remaining melted butter, and blend until smooth. Pour the batter into the warmed muffin tin and return it to the oven to bake until golden, about 35 minutes. Remove from the oven and serve warm.
Monday, January 25, 2010
I found this recipe in Family Circle - tried it and loved it and will make it over and over. I love dark chocolate, so I used Ghiridelli dark chocolate chips in the recipe - they are not those sugery sweet store bought brownies. But if you like a sweeter taste, I would use milk chocolate chips.
1 bag (12 oz) chocolate chips
1/4 cup butter
3/4 cup sugar
1 cup flour
1/4 tsp salt
2/3 plus 3 TB chopped macadamia nuts
1 tsp. vanilla
Heat oven to 350. Line an 8-inch baking pan with foil and spray with cooking spray.
Melt 1 cup of the chocolate chips and the butter until smooth (microwave or stovetop). Whisk in sugar, then eggs. Stire in flour and salt until smooth. Fold in 2/3 cup of the nuts and the vanilla. Spread in prepared pan.
Bake at 350 for 25 to 29 minutes.
Sprinkle remaining 1 cup chocolate chips over brownies and return to oven for 2 minutes. Remove from oven and spread melted chips until smooth. Sprinkle with 3 TB chopped nuts. Regrigerate 1 hour until firm.
Saturday, January 9, 2010
I know Christmas is long gone, I am finally getting around to baking with eggnog which is a taste I love! I tried these muffins tonight and am blogging about them the same night - so they must be good!