This is awesome. And Easy. And delicious. And spicy.
We have it almost every week becuase it is all of the above. We had friends over for dinner who loved it and now make it just as often. This is probably too spicy for children.
Ingredients:
4 cloves garlic minced
2 onions chopped into squares
1 red pepper "
2 green peppers "
2 chicken breasts sliced in thin short strips
4 tbsp veg/canola oil
2 tbsp chili paste
4 tbsp fish sauce (this stuff reeks, but the smell cooks out)
Directions:
Heat oil and dump in garlic and soon after add chicken until outside is cooked. Add the veggies then add the chili paste and fish sauce. Stir frequently until chicken is cooked and veggies are tender. Serve over rice.
12.10.2012
Parmesan Basil Panini
I need to grow a garden. . . in my apartment. . . because I am in love with herbs. And cheeses!
Moving on, tonight I made Matthew and I these paninis that I just named Parmesan Basil Panini because I never have had to name a recipe before and didn't know what to call it. I guess I could call it Whitney's paninis since I did make it up. Because all I did was put a ton of things I LOVE together in a sandwich and grilled it.
The point is, I know you all can make your own sandwiches and know that any of these ingredients can be swapped out for something else. I just thought this might just be another yummy mix up for you to try.
Ingredients:
-Yummy bread (I use whole wheat from the store because it is always on hand, but french bread is yummy too)
-olive oil (I feel like this makes the outside of the sandwich much more crispy than butter or margarine)
-miracle whip
-red crushed pepper
-fresh basil chopped or torn up
-freshly grated parmesan cheese
-sliced ham thinly sliced red onion
Directions:
Stick all of the ingredients between your two slices of bread in whatever order suits you. Brush the outside of the bread with olive oil (I use a paper towel, but someday I will own a brush) and place the sandwich in your panini/waffle maker (or frying pan) until the cheese is melted. Then EAT!
Moving on, tonight I made Matthew and I these paninis that I just named Parmesan Basil Panini because I never have had to name a recipe before and didn't know what to call it. I guess I could call it Whitney's paninis since I did make it up. Because all I did was put a ton of things I LOVE together in a sandwich and grilled it.
The point is, I know you all can make your own sandwiches and know that any of these ingredients can be swapped out for something else. I just thought this might just be another yummy mix up for you to try.
Ingredients:
-Yummy bread (I use whole wheat from the store because it is always on hand, but french bread is yummy too)
-olive oil (I feel like this makes the outside of the sandwich much more crispy than butter or margarine)
-miracle whip
-red crushed pepper
-fresh basil chopped or torn up
-freshly grated parmesan cheese
-sliced ham thinly sliced red onion
Directions:
Stick all of the ingredients between your two slices of bread in whatever order suits you. Brush the outside of the bread with olive oil (I use a paper towel, but someday I will own a brush) and place the sandwich in your panini/waffle maker (or frying pan) until the cheese is melted. Then EAT!
10.28.2012
Awesome Basic Chocolate Brownies
I deleted my chocolate brownie post after cooking them twice more and not being happy with the taste and texture. Since then I have found and altered another recipe that Matthew and I feel can replace our love for box brownies. These brownies fall into the more cakey genre after my alterations because shiny gooey brownies due to the large amount of oil is just too nasty. So, without further ado. . .
Ingredients:
1/4 cup oil
1 cup sugar
1 tsp vanilla
2 large eggs
1/4 tsp baking powder
1/3 cup cocoa powder
1/4 tsp salt
1/2 cup flour
Directions:
Preheat oven to 350.
Mix oil and sugar.
Add eggs and vanilla; stir just until blended.
Mix all dry ingredientes in a separate bowl.
Pour into a greased 9x9 or 9 round pan.
Bake for 20 minutes
**You can double the recipe and cook in a 9x13.
Ingredients:
1/4 cup oil
1 cup sugar
1 tsp vanilla
2 large eggs
1/4 tsp baking powder
1/3 cup cocoa powder
1/4 tsp salt
1/2 cup flour
Directions:
Preheat oven to 350.
Mix oil and sugar.
Add eggs and vanilla; stir just until blended.
Mix all dry ingredientes in a separate bowl.
Pour into a greased 9x9 or 9 round pan.
Bake for 20 minutes
**You can double the recipe and cook in a 9x13.
10.22.2012
Creamy White Chili
Supposedly we're going to get snow this week. WHA?! I guess it means it's soup time. Here is one of our faves.
Ingredients:
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
2 cups chicken broth
2 cans (4 ounces each) chopped green chilies (I'm not very tolerant of spiciness, so I do just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream (in an effort to use less fat, I sub with half and half or just plain old milk)
In a large saucepan, saute chicken, onion and garlic powder (or fresh garlic, if using) in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately with tortilla chips and/or shredded cheese.
If you plan ahead, you can also do this in a slow cooker. Here are the directions for that:
In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet! Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you’ll cook on the longer end of that spectrum, fresh chicken will cook in less time). Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through. Serve.
***recipe from Mel's Kitchen Cafe
Ingredients:
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
2 cups chicken broth
2 cans (4 ounces each) chopped green chilies (I'm not very tolerant of spiciness, so I do just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream (in an effort to use less fat, I sub with half and half or just plain old milk)
In a large saucepan, saute chicken, onion and garlic powder (or fresh garlic, if using) in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately with tortilla chips and/or shredded cheese.
If you plan ahead, you can also do this in a slow cooker. Here are the directions for that:
In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet! Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you’ll cook on the longer end of that spectrum, fresh chicken will cook in less time). Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through. Serve.
***recipe from Mel's Kitchen Cafe
10.10.2012
Pumpkin Banana Muffins
These are a really yummy fall treat. Super moist and super easy.
Ingredients:
2 cups flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1/4 teaspoon salt
1 cup pumpkin, cooked or from a can
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup banana, very ripe,mashed (I used 2 bananas, a bit more than 1/2 cup)
1/2 cup vegetable oil
Preheat oven to 350 degrees. Spray muffin tin or line with paper liners.
Combine flour, baking powder, cinnamon, ginger, baking soda and salt in bowl. Stir.
Combine pumpkin, eggs, sugars, banana and oil in another bowl. Beat until smooth.
Gradually combine flour mixture into wet mixture. Beat until just combined.
Spoon into prepared pan(s). Bake 25-30 minutes or until inserted toothpick comes out clean.
Makes 12 HUGE muffins. Enjoy.
***I didn't have ground ginger, so for my spices I used 1 tsp. cinnamon and 2 tsp. allspice. Worked great.
Ingredients:
2 cups flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1/4 teaspoon salt
1 cup pumpkin, cooked or from a can
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup banana, very ripe,mashed (I used 2 bananas, a bit more than 1/2 cup)
1/2 cup vegetable oil
Preheat oven to 350 degrees. Spray muffin tin or line with paper liners.
Combine flour, baking powder, cinnamon, ginger, baking soda and salt in bowl. Stir.
Combine pumpkin, eggs, sugars, banana and oil in another bowl. Beat until smooth.
Gradually combine flour mixture into wet mixture. Beat until just combined.
Spoon into prepared pan(s). Bake 25-30 minutes or until inserted toothpick comes out clean.
Makes 12 HUGE muffins. Enjoy.
***I didn't have ground ginger, so for my spices I used 1 tsp. cinnamon and 2 tsp. allspice. Worked great.
9.04.2012
Lemon Bread- Sooooo FRESH!
This is GOOOOOOD! So good! It's refreshing instead of making you feel a bit heavy as most other breads do which means you usually ending up eating it quicker than you had planned. When we had finished the first loaf I was super bummed that we had given the second loaf away. I will be making this again this week.
*Makes 2 loaves
INGREDIENTS:
Bread:
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 cups granulated sugar
3 tablespoons lemon zest from about 3 large lemons
4 large eggs
1 teaspoon vanilla extract
1/2 cup vegetable or canola oil
1/2 cup applesauce
1 1/2 cups plain yogurt, lowfat or regular
Glaze:
1/3 to 1/2 cup fresh lemon juice (from the lemons that were zested for the bread)
4 tablespoons sugar, more or less according to how sweet you want it
DIRECTIONS:
Preheat the oven to 350 degrees F. Coat two 8 1/2-inch by 4 1/2 inch pans with cooking spray (I always use the Baker’s Joy spray with flour in it). You may have a bit of batter leftover to also make 1-2 mini loaves or a few muffins.
In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, combine the sugar and lemon zest and rub the mixture together with your fingers until the sugar is moist and fragrant. Stir in the eggs, vanilla, oil, applesauce and yogurt. Fold in the dry ingredients and mix until just combined. Pour the batter into the prepared pans about 2/3 full (if you have leftover batter you can make mini loaves or a few muffins) and smooth the top. Bake the bread until the top of the loaf is golden brown and a toothpick inserted into the middle comes out clean, about 45-55 minutes for a normal sized loaf and anywhere from 16-25 minutes for muffins or mini loaves.
While the bread is baking, combine the glaze ingredients in a small saucepan and let it come to a boil. Take it off the heat until the bread is finished baking. When the bread is done baking, carefully turn it out onto a cooling rack. Gently pour the warm glaze over the top of the warm bread (if the glaze runs off without soaking in, poke tiny holes with a toothpick over the top of the bread and then pour on the glaze). Let the bread cool completely. Store in an airtight container. It will stay moist for 2-3 days at room temperature.
INGREDIENTS:
Bread:
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 cups granulated sugar
3 tablespoons lemon zest from about 3 large lemons
4 large eggs
1 teaspoon vanilla extract
1/2 cup vegetable or canola oil
1/2 cup applesauce
1 1/2 cups plain yogurt, lowfat or regular
Glaze:
1/3 to 1/2 cup fresh lemon juice (from the lemons that were zested for the bread)
4 tablespoons sugar, more or less according to how sweet you want it
DIRECTIONS:
Preheat the oven to 350 degrees F. Coat two 8 1/2-inch by 4 1/2 inch pans with cooking spray (I always use the Baker’s Joy spray with flour in it). You may have a bit of batter leftover to also make 1-2 mini loaves or a few muffins.
In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, combine the sugar and lemon zest and rub the mixture together with your fingers until the sugar is moist and fragrant. Stir in the eggs, vanilla, oil, applesauce and yogurt. Fold in the dry ingredients and mix until just combined. Pour the batter into the prepared pans about 2/3 full (if you have leftover batter you can make mini loaves or a few muffins) and smooth the top. Bake the bread until the top of the loaf is golden brown and a toothpick inserted into the middle comes out clean, about 45-55 minutes for a normal sized loaf and anywhere from 16-25 minutes for muffins or mini loaves.
While the bread is baking, combine the glaze ingredients in a small saucepan and let it come to a boil. Take it off the heat until the bread is finished baking. When the bread is done baking, carefully turn it out onto a cooling rack. Gently pour the warm glaze over the top of the warm bread (if the glaze runs off without soaking in, poke tiny holes with a toothpick over the top of the bread and then pour on the glaze). Let the bread cool completely. Store in an airtight container. It will stay moist for 2-3 days at room temperature.
Recipe found here
2.12.2012
Pork Tamales
Yesterday I went down to my work friend's* house and she taught Stephanie and I how to make tamales. You can use any meat you want, but this recipe is for pork. They're actually pretty easy (and fun) to make, just time consuming. I'm sure next time, when I'm not learning, and we're not making 8,000, that it won't take as much time.
Pork
Ingredients
3 1/2 lbs pork shoulder or butt roast
4 - 6 cloves of garlic minced or chopped
1 Lg onion finely chopped
1/4 cup spiced dark chili powder
1 1/2 tsp salt
Cooking Instructions
Place all ingredients in crockpot. Cook on low
for 4-6 hours until meat sheds easily.
Alternate cooking method:
Instructions: 1. In a large stock pot or dutch oven, combine pork, water, onion, and salt.
Bring to a boil, then reduce heat to a simmer. Simmer, tightly covered, about 2 1/2
hours. Remove meat and reserve liquid. Meat should be very tender. Shred meat while
adding dark chili powder.
Masa
Ingredients:
25-30 dry corn husks, plus more for steaming (you can get a small package of these at the regular grocery store, or a big bunch at a Mexican shop)
Tamale Masa (Dough) Ingredients:
3 1/2 C. Masa Harina (find this in Mexican groceries or specialty shops - it comes in a big paper bag, like flour)
2 1/4 C. Hot Water or1 to 1 1/2 C. chicken broth (as needed) or reserved liquid
1 1/2 tsp. baking powder
2 tsp. salt
10 oz. pork lard (or vegetable shortening)
Instructions for Dough:
1. In a separate large bowl, beat together the lard/shortening, salt, and baking powder
with an electric mixer on med-high. Beat one minute, or until fluffy.
2. Add the masa mix in three additions, beating between each addition.
3. Reduce mixer to med-low, and beat in one cup of broth. Beat for about one minute.
4. Beat in the remaining broth, up to 1/2 C., until your dough resembles a soft but not
runny muffin batter.
Assembly
Get a corn husk (if they're too dry and crack, just soak them in lukewarm water for a bit until they soften up) and open them up so the smooth side is exposed. Take a regular kitchen knife (it's best if it's a little flimsy) and spread the masa up the husk (this is difficult at first, but you'll get the hang of it) until about the top 3/4 is coated.
Next, put your pork in the middle (and whatever else you want - vegetables, hot sauce, whatever...), roll it up, and fold the bottom up or tie it off with a strip of corn husk. Stack them vertically in a pot with about 2 inches of water in the bottom (important: they cannot be in the water, but just above it so they can steam. There are pans that made for this where you can put a liner in the pot that sits just above the water, or you can use an upside down pie tin covered in foil that will sit above the water).
Cover and let them steam for about 2 hours or until the masa starts to peel off the corn husk. You will most likely need to put more water in for steaming throughout this process, so don't just leave them for the 2 hours.
Take out, unfold the husk and enjoy plain, or with salsa or sour cream. You can freeze a bunch and just have them on hand. I ate four today. I almost feel like they were better the day after.
*Big thanks to Shelly for letting us use her kitchen and teaching us how to make these!
2.09.2012
Chicken Bourbon (without the bourbon)
I decided to make this Chicken Bourbon (found here) for dinner because I was not up for taking a lot of time for dinner and I had all the ingredients because they are definitely things most people have on hand.
This tastes like teriyaki chicken and it is the most FLAVORFUL recipe ever. Matthew and I loved the taste.
This tastes like teriyaki chicken and it is the most FLAVORFUL recipe ever. Matthew and I loved the taste.
Bourbon Chicken
Time: 30-40 minutes
Yield: 5 servings
5 chicken breasts (update: I only used 2)
2 T oil
1 t minced garlic
1/4 C apple or pineapple juice
1/3 C brown sugar
2 T ketchup
1 T apple cider vinegar
1/2 C water
1/3 C soy sauce
pinch red pepper flakes
1 T cornstarch
1. Cut your chicken into small 1-2 inch pieces with some kitchen scissors.
2. Heat up a large skillet over medium high heat. Once it is hot, pour 2 T Olive Oil into it.
3. Add your chicken pieces to the pan and let them cook for about 10 minutes, stirring occasionally.
4. The chicken will start to get a bit juicy and bubbly.
Put the lid on the pan, slightly tilted and drain the juices out into the sink. Return the pan to the stove top and continue cooking over medium high heat.
5. Into a medium sized mixing bowl combine 1 t garlic, 1/4 C apple or pineapple juice, 1/3 C brown sugar, 2 T ketchup, 1 T apple cider vinegar, 1/2 C water, 1/3 C soy sauce, a pinch of red pepper flakes and 1 T cornstarch. Whisk it all together until the cornstarch is dissolved and all ingredients are well combined.
6. When your chicken has a nice brown sear on some of the pieces...
pour the sauce into the pan. Stir it around to cover all the chicken pieces.
7. Reduce the heat to a low simmer and cover the pan with the lid at an angle to allow some of the steam to escape. Let this baby simmer away for about 20 minutes, stirring a couple of times during the cooking period.
8. Serve over rice
TRY IT! IT'S DANG GOOD!
2.06.2012
Pork and Cheese Nachos
I don't know who really watches the Superbowl, but I have always enjoyed my roommates and now my husband always being on board with sitting around eating lots of yummy food. This is what we had this year:
-Lil' smokies
-Dilly dip with celery and carrots
-Pizza
-Chocolate chip cookies
-PORK and CHEESE NACHOS!
That other place, not Costa Vida, serves nachos similar to this so Matthew and I decided to give it a try ourselves. I took the bbq pork recipe from our pork salads and put it on top of chips and cheese and it was an insane SUCCESS!
Here is what you do:
5 lb pork (ours is always smaller)
1 c brown sugar
1 c salsa
Place the meat in a crock pot with the brown sugar and then salsa on top and cook on high for 3-4ish hours. Take the meat out and shred it and then place it back in the juice until you are ready to eat so that it soaks in all the yummy-ness.
Place chips on a foil covered cookie sheet, load on the cheese and place it in the oven on broil until it reaches the desired melty-ness. Load it up with meat and go to town. You are welcome to throw on some green onions, sour cream, olives and whatever else, but we ended up loving them best by themselves.
These are SO EASY and divine.
-Lil' smokies
-Dilly dip with celery and carrots
-Pizza
-Chocolate chip cookies
-PORK and CHEESE NACHOS!
That other place, not Costa Vida, serves nachos similar to this so Matthew and I decided to give it a try ourselves. I took the bbq pork recipe from our pork salads and put it on top of chips and cheese and it was an insane SUCCESS!
Here is what you do:
5 lb pork (ours is always smaller)
1 c brown sugar
1 c salsa
Place the meat in a crock pot with the brown sugar and then salsa on top and cook on high for 3-4ish hours. Take the meat out and shred it and then place it back in the juice until you are ready to eat so that it soaks in all the yummy-ness.
Place chips on a foil covered cookie sheet, load on the cheese and place it in the oven on broil until it reaches the desired melty-ness. Load it up with meat and go to town. You are welcome to throw on some green onions, sour cream, olives and whatever else, but we ended up loving them best by themselves.
These are SO EASY and divine.
2.05.2012
Nutella Muddy Buddies
1/2 cup butter
1 cup Nutella (this is a just a whole small container)
1 pkg dark or semi-sweet chocolate chips (milk chocolate is too sweet)
1 pkg white chocolate chips
Powdered sugar
1 box Rice Chex (12 oz box)
Melt butter and chocolate chips in medium saucepan. Take off heat and add Nutella. Pour over Rice Chex in a large mixing bowl. With CLEAN hands, mix it until the chex is coated enough for the powdered sugar.
When coated, put it in a large ziploc bag (you may have to do two different batches) with the powdered sugar and shake it until evenly coated. Pour in bowl and enjoy.
1 cup Nutella (this is a just a whole small container)
1 pkg dark or semi-sweet chocolate chips (milk chocolate is too sweet)
1 pkg white chocolate chips
Powdered sugar
1 box Rice Chex (12 oz box)
Melt butter and chocolate chips in medium saucepan. Take off heat and add Nutella. Pour over Rice Chex in a large mixing bowl. With CLEAN hands, mix it until the chex is coated enough for the powdered sugar.
When coated, put it in a large ziploc bag (you may have to do two different batches) with the powdered sugar and shake it until evenly coated. Pour in bowl and enjoy.
2.01.2012
Cheesy Garlic Breadsticks
You guys, I made these. From scratch. Including the crust. It was surprisingly easy. I just wish I had a rolling pin because getting it to lay flat in a nice looking circle was a chore - and it still wasn't very circular. It's another Pinterest recipe via Lauren's Latest. They are soooo good.
Basic Pizza Dough
Ingredients:
1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey {or sugar}
2 teaspoons salt
2 tablespoons olive or canola oil
3 cups bread flour {give or take 1/2 cup…depending on the heat & humidity - I used 2 1/2 cups - also, make sure it's bread flour}
Directions:
In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix.
Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn’t stick to your hands.
Once you reach this stage, turn the mixer on high to knead for 6 minutes (I don't have a mixer, so I kneaded it by hand). Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes - that seems to be the magical number. The dough should be smooth and easy to work with and the bowl should be clean.
Lightly grease the bowl & the dough so it doesn’t dry out, cover with plastic wrap and let it rise 1-2 hours.
Now you can turn this dough into anything your little heart desires.
Cheesy Garlic Bread Sticks
yield: 1- 12 inch pie
Ingredients:
1/2 recipe Fail-Proof Pizza Dough
2 tablespoons softened salted butter
2 cloves garlic, finely minced
1/4 cup grated parmesan cheese {use the real stuff!}
1/4 cup grated mozzarella cheese
{salt & pepper, if desired}
Directions:
Preheat oven to 500 degrees with pizza stone inside. {If you don’t have a pizza stone, use an upside down cookie sheet}
Mix butter and garlic in a small bowl and set aside.
Spread pizza dough out into a 12-inch circle on parchment paper {this makes it easier to transfer to the pizza stone}*
Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired {optional}.
Bake 9-10 minutes or until bubbly and golden. Remove from oven and cool 1-2 minutes before cutting. Serve hot, with marinara. My roommates and myself all loved them!
*Be careful, the parchment paper is a beast to get off when it's done. If you find a way to transfer without the parchment paper, please, do tell.
1.31.2012
Nutella Coco
NNNUUTTELLLLLLAAA NOM NOM NOM. I love nutella. Everybody does. I love this drink. I don't add marshmallows, mainly because I never have marshmallows on hand. This will also work in the microwave if you just make it like normal hot chocolate. I think it tastes a bit better on the stove. The pinch of cinnamon in genius.
- 1 cup of milk (any kind of milk will work)
- 2 spoonfuls of Nutella (this is my preference, but feel free to add as much or as little as you like)
- whipped cream
- marshmallows
Directions: Pour about 1/4 of the milk into a saucepan on medium-low heat (I do all the milk at once). Add the Nutella and whisk until blended. Slowly stir in the remaining milk. Add a pinch of cinnamon and whisk until hot and frothy. Carefully pour the mixture into a mug, add whipped cream, and marshmallows and ENJOY
1.30.2012
Sweet cornbread
This is delicious, easy and FAST!
Ingredients:
1/2 cup cornmeal
1 1/2 cups flour
2/3 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
1/3 cup oil
3 tbsp. butter, melted
2 eggs, beaten
1 1/4 cups milk
Directions:
Preheat oven to 350. Spray 8" square pan. Combine dry ingredients, make a well in the middle and add the wet ingredients. Stir together (the batter will be runny - be not dismayed!) Pour in pan and bake for 35 minutes.
1.29.2012
Tortellini'n'stuff
I made tortellini but was out of marinera sauce, so I dumped some pesto on it. It was delicious so I also put shredded parmesan and tomato. I'm just whippin' up my own creations over here.
1.17.2012
Apple Pie
I've made this pie twice before - once with Kolbee and once with Vanna. I have them peel the apples. I got the recipe here. I used a smaller pie crust so I only used like 5 apples and the sauce overflowed in the over, but it is still delicious. I put whipped cream on top, but mom and dad do ice cream. Either works.
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
1.10.2012
Our Routine Granola
(I am a part of a few other recipe blogs and I wrote this post about a year ago on another one.. I decided to recycle my recipe onto this one since I don't have the time currently to write one out but I feel bad for not posting lately.. so here you go...)
This is such a healthy (as opposed to the other high calorie/high sugar granolas and cereals) breakfast slash snack. I have it every single morning and my son loves it like no other. A big plus on making granola routinely is that you have a perfect food storage item (as you will need oats, molasses, oil, brown sugar, etc.) and once you've made it a couple times it takes only a few minutes to prepare before putting it in the oven.
So here's my mom's infamous healthy/yummy granola:
Mix together in large dripper pan:
14 C. Oats
1 1/2 C. 100% Bran (optional- but adds the yummy crunch)
1/2 C. nuts or seeds (the de-shelled sunflower seeds- also optional)
Mix together while heating in saucepan:
1/2 C. Brown Sugar
1/2 C. Oil
2 1/2 C. Water
1/2 C. Molasses
1 1/2 tsp. Salt
2 tsp. Cinnamon
3 tsp. Vanilla
Pour mixed liquid over the pan of oats. Mix til there's no dry oats. (Sometimes I even add extra oats if the liquid seems to be spreading well..)
Bake at 350 for 30 minutes, stirring 1/2 way through and at the end of cooking time. Once pan is done and out of the oven, leave it on your stovetop to let it cool. (Here's when I like to add a couple handfuls of raisins, cran-raisins, or dried berry bits- also optional.) Once it cools, store in an old ice cream bucket, a couple of gallon ziplock bags, or an air-tight container.
If you haven't noticed by the quantity of the ingredients, this will last us a good 2 weeks. I usually eat this cold with milk... my mom warms hers... but sometimes I mix 1/2 granola, 1/2 sugar cereal. Doesn't get better than this. (Unless it does and I just don't know about it yet. But my doubts are high.)
If you're wondering how old I am because I consistently make and eat granola, you can rest assured that I am 80 and I like to finish off my granola with a Werther's Original whilst watching The Lawrence Welk show. If I'm still feeling spunky I soak my feet in a nice warm foot bath before putting on my orthopedic shoes and taking a long walk in my Jazzy. (And don't even think I leave the house without Life Alert. I wouldn't dream of it.)
This is such a healthy (as opposed to the other high calorie/high sugar granolas and cereals) breakfast slash snack. I have it every single morning and my son loves it like no other. A big plus on making granola routinely is that you have a perfect food storage item (as you will need oats, molasses, oil, brown sugar, etc.) and once you've made it a couple times it takes only a few minutes to prepare before putting it in the oven.
So here's my mom's infamous healthy/yummy granola:
Mix together in large dripper pan:
14 C. Oats
1 1/2 C. 100% Bran (optional- but adds the yummy crunch)
1/2 C. nuts or seeds (the de-shelled sunflower seeds- also optional)
Mix together while heating in saucepan:
1/2 C. Brown Sugar
1/2 C. Oil
2 1/2 C. Water
1/2 C. Molasses
1 1/2 tsp. Salt
2 tsp. Cinnamon
3 tsp. Vanilla
Pour mixed liquid over the pan of oats. Mix til there's no dry oats. (Sometimes I even add extra oats if the liquid seems to be spreading well..)
Bake at 350 for 30 minutes, stirring 1/2 way through and at the end of cooking time. Once pan is done and out of the oven, leave it on your stovetop to let it cool. (Here's when I like to add a couple handfuls of raisins, cran-raisins, or dried berry bits- also optional.) Once it cools, store in an old ice cream bucket, a couple of gallon ziplock bags, or an air-tight container.
If you haven't noticed by the quantity of the ingredients, this will last us a good 2 weeks. I usually eat this cold with milk... my mom warms hers... but sometimes I mix 1/2 granola, 1/2 sugar cereal. Doesn't get better than this. (Unless it does and I just don't know about it yet. But my doubts are high.)
If you're wondering how old I am because I consistently make and eat granola, you can rest assured that I am 80 and I like to finish off my granola with a Werther's Original whilst watching The Lawrence Welk show. If I'm still feeling spunky I soak my feet in a nice warm foot bath before putting on my orthopedic shoes and taking a long walk in my Jazzy. (And don't even think I leave the house without Life Alert. I wouldn't dream of it.)
(Healthy) Chicken Nuggets
This one is your new favorite. You just don't know it yet.
Shredded Wheat crushed to 1 cup
*1/2 cup grated parmesan cheese
*1/2 tsp seasoned salt
*1/4 tsp paprika
*1/8 tsp garlic powder
*1/2 cup mayonaise
*1 T. honey
*2 tsp prepared mustard
(about 2) Boneless, skinless chicken breasts, cut into 3/4 x 2" strips (about the size of a regular chicken nugget)
Combine and stir chicken strips in mixture (All *'ed items) to coat.
Roll chicken in cereal to coat evenly.
Place on rack in shallow baking pan.
I realize these look like something you'd happen upon in a horse pasture, but TRUST me, they don't taste like it!
Shredded Wheat crushed to 1 cup
*1/2 cup grated parmesan cheese
*1/2 tsp seasoned salt
*1/4 tsp paprika
*1/8 tsp garlic powder
*1/2 cup mayonaise
*1 T. honey
*2 tsp prepared mustard
(about 2) Boneless, skinless chicken breasts, cut into 3/4 x 2" strips (about the size of a regular chicken nugget)
Combine and stir chicken strips in mixture (All *'ed items) to coat.
Roll chicken in cereal to coat evenly.
Place on rack in shallow baking pan.
Bake 12-15 min at 400 or until chicken is no longer pink in the center. (I cook mine longer cause I love crispiness!)
Makes 25-30
Makes 25-30Refigerate Leftovers
I realize these look like something you'd happen upon in a horse pasture, but TRUST me, they don't taste like it!
1.08.2012
Oven Baked Parmesan Seasoned Fries
I made these for a dinner we all had at Mom and Dad's one Sunday. I loved them and so did all of you. I love anything potato based.
Oven Baked Parmesan Seasoned Fries
NOTE: The amounts listed are for every one pound of fries. One pound of fries is the equivelant of appoximately 3 medium potatoes.
Ingredients:
1 pound of medium russet potatoes (approx 3 medium potatoes)
1 1/2 TBSP of Extra Virgin Olive Oil
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
1/8 tsp Dried Rosemary
1/4 tsp of Garlic Powder
1/4 tsp of Old Bay Seasoning
2 TBSP Parmesan cheese
Directions:
*Preheat oven to 425.
*Wash and cut potatoes into 1/8ths.
*Place on a cookie sheet that has been lined with foil.
*Mix all of the spices and the parmesan cheese in a small bowl.
*Place all of the potatoes into a gallon size freezer bag, add olive oil and the parmesan cheese/spice mixture to the bag.
*Seal the bag and shake until the potatoes are evenly coated.
*Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer.
* Bake 30-45 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them). For the ones shown in the picture they were baked at 425 for 45 minutes.
source
Oven Baked Parmesan Seasoned Fries
NOTE: The amounts listed are for every one pound of fries. One pound of fries is the equivelant of appoximately 3 medium potatoes.
Ingredients:
1 pound of medium russet potatoes (approx 3 medium potatoes)
1 1/2 TBSP of Extra Virgin Olive Oil
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
1/8 tsp Dried Rosemary
1/4 tsp of Garlic Powder
1/4 tsp of Old Bay Seasoning
2 TBSP Parmesan cheese
Directions:
*Preheat oven to 425.
*Wash and cut potatoes into 1/8ths.
*Place on a cookie sheet that has been lined with foil.
*Mix all of the spices and the parmesan cheese in a small bowl.
*Place all of the potatoes into a gallon size freezer bag, add olive oil and the parmesan cheese/spice mixture to the bag.
*Seal the bag and shake until the potatoes are evenly coated.
*Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer.
* Bake 30-45 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them). For the ones shown in the picture they were baked at 425 for 45 minutes.
1.04.2012
Aunt Peggy's Cucumber, Tomato and Onion Salad
Found this on my friend's Pinterest page who found it on Paula Deen's website. I didn't add the onion to mine. In the future I'll use it as a side dish, I took it to work for lunch today and it's kind of a bland lunch by itself.
Ingredients
1 pound cucumbers (about 2 cucumbers), peeled and thinly sliced
1 pint cherry tomatoes, halved
1/2 Vidalia onion, very thinly sliced
2 tablespoons chopped fresh parsley leaves
1 tablespoon apple cider vinegar
1 tablespoon olive oil
Salt and freshly ground black pepper
Directions
In a large serving bowl, toss together the cucumbers, cherry tomatoes, onion, parsley, vinegar, olive oil, salt, and pepper, to taste. Let the salad stand for 10 minutes before serving.
Ingredients
1 pound cucumbers (about 2 cucumbers), peeled and thinly sliced
1 pint cherry tomatoes, halved
1/2 Vidalia onion, very thinly sliced
2 tablespoons chopped fresh parsley leaves
1 tablespoon apple cider vinegar
1 tablespoon olive oil
Salt and freshly ground black pepper
Directions
In a large serving bowl, toss together the cucumbers, cherry tomatoes, onion, parsley, vinegar, olive oil, salt, and pepper, to taste. Let the salad stand for 10 minutes before serving.
1.01.2012
Wholesome Oat Muffins
Have you ever made muffins from scratch and realized that they really should be considered a dessert? Most muffin recipes have way too much sugar for me to serve them for breakfast, until I found this one. This has the added bonus of using oatmeal, which my kids won't eat plain, so I get to sneak some in their diet with these babies. I always double the recipe so I have several bags ready to go in the freezer for busy mornings. I adapted this from the South Beach Diet cookbook.
3/4 cup oats
1 cup buttermilk (I use 1 cup milk soured with 1 Tbsp lemon juice)
1 1/4 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon (okay I really use closer to 1 tsp, we like the stuff)
1/4 tsp salt
2/3 cup chopped walnuts (I never do this but I bet it would be good)
1/3 cup canola oil
1 egg, beaten
1/3 cup brown sugar
1 tsp vanilla
In a small bowl, combine oats and the buttermilk. Let soak for 30 minutes.
Meanwhile, preheat the oven to 425. Line a muffin pan with baking cups or spray with nonstick spray.
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, salt and walnuts (if using).
In a large bowl, stir together the oil, egg, brown sugar and vanilla until well blended. Stir in the oat mixture. Stir in the flour mixture until just combined. Do not overmix.
Divide the batter evenly among the prepared muffin cups. Bake for 11-15 minutes, or until a wooden pick comes out clean. Cool on a rack.
3/4 cup oats
1 cup buttermilk (I use 1 cup milk soured with 1 Tbsp lemon juice)
1 1/4 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon (okay I really use closer to 1 tsp, we like the stuff)
1/4 tsp salt
2/3 cup chopped walnuts (I never do this but I bet it would be good)
1/3 cup canola oil
1 egg, beaten
1/3 cup brown sugar
1 tsp vanilla
In a small bowl, combine oats and the buttermilk. Let soak for 30 minutes.
Meanwhile, preheat the oven to 425. Line a muffin pan with baking cups or spray with nonstick spray.
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, salt and walnuts (if using).
In a large bowl, stir together the oil, egg, brown sugar and vanilla until well blended. Stir in the oat mixture. Stir in the flour mixture until just combined. Do not overmix.
Divide the batter evenly among the prepared muffin cups. Bake for 11-15 minutes, or until a wooden pick comes out clean. Cool on a rack.
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