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Showing posts from June, 2013

Sugar Cookies

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Ingredients:1 1/2 cups sugar1 1/2 cups butter, softened (no substitutes)2 large eggs2 tablespoons vanilla extract4 cups all-purpose flour1 teaspoon salt1 teaspoon baking soda1 teaspoon cream of tartarFrosting1 1/2 cups powdered sugar3 tablespoons butter, softened1 tablespoon vanilla extractvarious food coloringcolored sprinkles
Directions:
In a mixing bowl, cream together sugar and butter until fluffy.Add eggs and vanilla; beat well.Stir together dry ingredients; gradually add to creamed mixture until completely blended.Cover and chill for at least 30 minutes.On a lightly floured surface, roll dough to 1/4-inch thickness.Cut with various shaped cookie cutters dipped in flour.Transfer cookies to ungreased cookie sheet.Bake at 350° for 10-12 minutes.Cool on wire racks.Frosting: Mix together sugar, butter, vanilla and milk until desired degree of spreading consistency; add milk if you want thinner frosting.Add food coloring to obtain desired color.Spread frosting over cookies and decorate …

Banana-Chocolate Chip Muffins

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Ingredients:3 medium very ripe bananas1 egg1/3 cup low-fat buttermilk or 1/3 cup milk1/2 cup granulated sugar1/2 cup brown sugar1 1/2 cups flour1 teaspoon baking soda1 teaspoon salt2 -3 tablespoons chocolate chips2 tablespoons chopped walnuts (optional)
Directions:
Preheat oven to 350 degrees.Lightly coat 12 muffin tin liners with cooking spray and place in muffin tin.In large bowl, mash bananas with fork.Whisk in egg, milk, granulated sugar, and brown sugar.In separate bowl, combine flour, baking soda, and salt.Add flour mixture to banana mixture and combine well.Fold in chocolate chips and walnuts.Spoon equal amounts of batter into 12 muffin cups.Bake 30 minutes or until toothpick inserted in center comes out clean.Allow to cool slightly in pan, then remove to wire rack.

Brined, Slow-Cooked Turkey Breast

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Ingredients1 1/4 cups coarse salt1 cup packed light-brown sugar1 whole turkey breast (5 to 6 pounds), thawed if frozen DirectionsIn a large stockpot, dissolve salt and sugar in 1 gallon cool water. Place turkey, bone side up, in brine and weight it with a plate. Refrigerate 6 to 8 hours. Rinse turkey thoroughly under cool water and pat dry with paper towels.Set up grill for indirect cooking. Place turkey on grill, away from hot coals; cover, keeping vent holes open over meat. Grill until cooked through, or an instant-read thermometer inserted in thickest part of turkey registers 165 degrees, about 1 1/2 hours (if using a charcoal grill, add a couple handfuls of charcoal every half hour to maintain heat). Let rest 10 minutes before slicing. VariationsOven Method: Roast brined turkey on a rimmed baking sheet at 350 degrees until cooked through, about 1 1/2 hours.

Grilled Fish

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Ingredients1 teaspoon ground cumin1 tablespoon dried oregano1 tablespoon chili powder2 teaspoons coarse salt4 tablespoons (1/4 cup) extra-virgin olive oil1/4 cup finely chopped cilantro, plus sprigs for garnishing2-pound fillet of striped bass or red snapper, skin intactLime wedges, for garnishing DirectionsStir together spices and salt. Mix in olive oil and cilantro. Use a sharp knife to make shallow slashes about 1 1/2 inches apart into the fish skin; transfer to a large dish and rub both sides with spice mixture. Refrigerate for 30 minutes to 2 hours.Preheat a clean, lightly oiled grill to high heat. Place fish, flesh-side down, on hot grill. Do not move for 3 to 5 minutes, or until fish is opaque. Flip using two spatulas. Cook until fish flakes slightly when pressed, about 5 to 7 minutes more.Transfer fish fillet to a plate. Set aside to cool slightly. Place on a serving platter, shred fillet with fork into bite-size pieces, and garnish platter with lime wedges and cilantro sprigs.…

Smoky Baby Back Ribs

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Ingredients2 racks baby back pork ribs (about 2 1/2 pounds total)1/2 cup packed dark-brown sugarCoarse salt and ground pepper1/4 cup Cajun seasoning3 tablespoons smoked or sweet paprika1 1/2 teaspoons cayenne pepper1 1/2 teaspoons ground mustardChipotle Sauce (see Cook's Notes) DirectionsPrep the ribs: Depending on how the butcher has trimmed the ribs, there may be a tough, rubbery membrane on the underside. If so, score meat between bones (being careful not to cut the meat) and pull membrane away.To cook on the grill, set up grill for indirect cooking: arrange heat source (charcoal or gas) on one side of grill and heat to medium-high.Combine brown sugar, 1/3 cup salt, 1 teaspoon ground pepper, Cajun seasoning, paprika, cayenne, and ground mustard. Reserve half the rub for later use (store in an airtight container, up to a month). Working with 1 rack at a time, lay a large piece of parchment-lined foil on a work surface, place rack on parchment, and liberally coat both sides with r…

Fresh Vegetable Quesadillas with Corn Relish

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Ingredients1 tablespoon olive oil, plus more for grates4 ears corn (husks and silks removed), or 1 package (10 ounces) frozen corn kernels, thawed1 bunch scallions, half of bunch thinly sliced, other half cut into 2-inch lengths1 tablespoon fresh lime juiceCoarse salt and ground pepper4 flour tortillas (10-inch)1 1/2 cups shredded Monterey Jack cheese (6 ounces)1 yellow squash, halved crosswise and thinly sliced lengthwise1 orange bell pepper (ribs and seeds removed), thinly sliced DirectionsHeat grill to low; lightly oil grates. Cut off tip of each cob. One at a time, stand each ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels (you should have about 2 cups). Discard cobs.Add sliced scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss to combine. Set corn relish aside.Place tortillas on a work surface. Dividing evenly, sprinkle half the cheese on bottom half of each tortilla. Top with squash, bell pepper, scallion pi…

Egg Nests

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INGREDIENTS2 eggs1/8 teaspoon Kosher salt (a pinch of salt per egg)1/4 cup grated Gruyere cheese DIRECTIONS Preheat the oven to 450°F with a rack in the middle. Line a roasting pan, or baking sheet that can take high temperatures without warping, with parchment paper or Silpat.Separate the egg yolks from the whites. Make sure there are no little pieces of egg yolk in the whites or you will have difficulty getting the whites to beat properly. It helps if you are making more than one egg nest to keep each egg yolk in a separate prep bowl.Place the egg whites in a very clean mixer bowl (any residual oil in the mixer bowl will keep the egg whites from whipping up properly). Add an eighth of a teaspoon of salt to the egg whites. Beat the egg whites with a whisk attachment in a mixer (or using a hand mixer), starting on low speed and then slowly increasing to high speed, until stiff peaks form.Gently fold in the grated Gruyere cheese, taking care not to deflate the egg whites.Create two mound…

Double-Cheese Macaroni

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Ingredients1 package (16 ounces) elbow macaroni3 cups (24 ounces) 4% cottage cheese1/2 cup butter, cubed1/2 cup all-purpose flour1 teaspoon salt1/2 teaspoon white pepper1/4 teaspoon garlic salt3 cups half-and-half cream1 cup 2% milk4 cups (16 ounces) shredded cheddar cheeseTOPPING:
1 cup dry bread crumbs1/4 cup butter, melted DirectionsCook macaroni according to package directions. Meanwhile, place cottage cheese in a food processor; cover and process until smooth. Set aside.In a large saucepan, melt butter. Stir in the flour, salt, pepper and garlic salt until smooth. Gradually add cream and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.Drain macaroni; transfer to a large bowl. Add the cheddar cheese, cottage cheese and white sauce; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. (Dish will be full.) Combine bread crumbs and butter; sprinkle over the top.Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Yield: 12 servings (1 cup each).

Skillet Mac & Cheese Recipe

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Ingredients2 cups uncooked elbow macaroni2 tablespoons butter2 tablespoons all-purpose flour1-1/2 cups half-and-half cream3/4 pound process cheese (Velveeta), cubed DirectionsCook macaroni according to the package directions. Meanwhile, in a large nonstick skillet, melt butter over medium heat.Stir in flour until smooth. Gradually add cream; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted.Drain macaroni; add to cheese mixture. Cook and stir for 3-4 minutes or until heated through. Yield: 4 servings.

Chicken and Veggie Kabobs Recipe

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Ingredients1 pound boneless skinless chicken breasts, cut into 1-inch cubes1 cup Italian salad dressing, divided1/4 cup olive oil1 teaspoon garlic salt1/2 teaspoon dried rosemary, crushed1 medium zucchini, cut into 1/2-inch slices1 yellow summer squash, cut into 1/2-inch slices2 medium onions, quartered1 medium sweet red pepper, cut into 1-inch pieces2 cups cherry tomatoes DirectionsIn a small resealable plastic bag, combine chicken and 1/2 cup saladdressing. Seal bag and turn to coat; refrigerate for 15 minutes. Meanwhile, in a large resealable plastic bag, combine the oil, garlic salt and rosemary; add vegetables. Seal bag toss to coat.Drain and discard marinades. On eight metal or soaked wooden skewers, alternately thread chicken and vegetables.Grill kabobs, uncovered, over medium-hot heat for 12-15 minutes or until juices run clear, turning and basting occasionally with remaining salad dressing. Yield: 8 kabobs.

Spinach and Mushroom Smothered Chicken Recipe

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Ingredients3 cups fresh baby spinach1-3/4 cups sliced fresh mushrooms3 green onions, sliced2 tablespoons chopped pecans1-1/2 teaspoons olive oil4 boneless skinless chicken breast halves (4 ounces each)1/2 teaspoon rotisserie chicken seasoning2 slices reduced-fat provolone cheese, halved DirectionsIn a large skillet, saute the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm.Sprinkle chicken with seasoning. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 170°.Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. To serve, top each chicken breast with reserved spinach mixture. Yield: 4 servings.

Barbecued Chicken Pizzas Recipe

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Ingredients2 boneless skinless chicken breast halves (6 ounces each)1/4 teaspoon salt1/4 teaspoon pepper1 cup barbecue sauce, divided1 tube (13.8 ounces) refrigerated pizza crust2 teaspoons olive oil1 medium red onion, thinly sliced2 cups (8 ounces) shredded Gouda cheese1/4 cup minced fresh cilantro DirectionsSprinkle chicken with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 170°, basting frequently with 1/2 cup barbecue sauce. Set aside and keep warm.Divide dough in half. On a lightly floured surface, roll each portion into a 12-in. x 10-in. rectangle. Lightly brush both sides of dough with oil; place on grill. Cover and grill over medium heat for 1-2 minutes or until the bottom is lightly browned.Remove from grill. Cut the chicken into 1/2-in. cubes. Spread the grilled side of each pizza wit…

Grilled Glazed Drummies Recipe

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Ingredients1 cup ketchup1/3 cup reduced-sodium soy sauce4 teaspoons honey3/4 teaspoon ground ginger1/2 teaspoon garlic powder3 pounds fresh or frozen chicken drumettes, thawed DirectionsIn a small bowl, combine the first five ingredients. Pour 1 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours or overnight. Cover and refrigerate remaining marinade for basting.Drain chicken and discard marinade. Grill, covered, over medium heat for 15-20 minutes or until juices run clear, turning and basting occasionally with reserved marinade. Yield: about 2 dozen.

Baked Ham

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Ingredients:15 lbs whole bone-in ham (I prefer Cooks SuperTrim brand)1 lb brown sugar1/2 cup yellow mustardaluminum foil
Directions:
In a medium size mixing bowl, mix yellow mustard and brown sugar until you have a thick"paste".Take all wrappers off of ham and trim away excess fat.Line baking pan (I spray with Pam in case some of the brown sugar mixture escapes, clean up is easier) with Aluminum foil.Place ham on foil and spread brown sugar/mustard paste on top.Fold and seal foil.Do not open again until ham is done.Bake at 350° for 4 hours.Let set for about 1 hr then carve.One of the best tasting hams you will ever have!

Pepperoni Omelet

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Ingredients:3 medium eggs1/2 teaspoon Tabasco sauce1 medium potato1 medium onion1 medium tomato, coarsely diced50 g pepperoni, thinly sliced50 g tasty cheese, grated1/4 teaspoon ground black pepper
Directions:
Whisk eggs in a bowl with Tabasco sauce.Grate onion and potato into same bowl.Add diced tomato and mix together.Place mixture into a lightly oiled small skillet or fry pan over medium to low temperature.Immediately layer pepperoni slices over the top and sprinkle with grated cheese.Grind pepper over the top.Cook around 15-20 minutes until egg has set on the top and cheese has melted, there is no need to flip it.

Sausage Rolls

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Ingredients:

500 g ground beef500 g ground pork1/2 onion, chopped finely1 small zucchini, grated1 small carrot, grated2 garlic cloves, minced2 tablespoons tomato sauce1 cup breadcrumbs1 egg3 tablespoons milk1 1/2 teaspoons saltpepper2 tablespoons parsley6 sheets puff pastry1 tablespoon poppy seed (optional)

Directions:
Preheat oven to 200°CIn a large bowl combine mince meat, vegetables, garlic, tomato sauce, breadcrumbs, egg, milk, salt, pepper, parsley.Cut each puff pastry in half. Place a log of sausage mixture in centre of each half, brush edges with egg mixture and roll to seal.Brush sausage roll with egg wash and sprinkle with poppy seeds.Cut each log into 4 pieces.Transfer to baking sheet.Bake for 25 min or until golden brown.

Margarita Mac and Cheese

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Ingredients:6 -7 ounces elbow macaroni1 teaspoon salt1/4 teaspoon pepper1 teaspoon dried basil (or 1 Tbsp chopped fresh basil, plus extra for serving)2 -3 cups mozzarella cheese14 ounces diced tomatoes, drainedFor sauce
2 tablespoons olive oil1 garlic clove, minced1 tablespoon flour (Debbwl used 2 tablespoons of flour)1/2 teaspoon salt1/4 teaspoon pepper2 cups milk
Directions:
Preheat oven to 375. Cook macaroni as directed on the package. While macaroni is cooking, prepare the sauce.Heat olive oil in a medium saucepan over low heat. Add garlic and cook 1-2 minutes, or until garlic is fragrant. Whisk in flour, salt and pepper and cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat and stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Set aside.Drain pasta and mix with the drained diced tomatoes. Place half of the macaroni in an ungreased 2-quart casserole dish. Sprinkle with half the salt, pepper, basil and cheese. Repeat with rema…

Southwestern Baked Spaghetti

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Ingredients:8 ounces uncooked spaghetti1/2 cup milk1 egg1 lb ground beef1 medium onion, chopped1 medium green bell pepper, chopped2 garlic cloves, minced1 teaspoon chili powder1/2 teaspoon cumin1/2 teaspoon oregano1/2 teaspoon salt1/4 teaspoon pepper2 (8 ounce) cans tomato sauce1/2 cup shredded cheddar cheese1/2 cup shredded monterey jack cheese
Directions:
Cook spaghetti per package direcions.Combine milk and egg, mix well.Combine drained spaghetti, milk and egg; mix well.Pour spaghetti mixture into a buttered 9X13 inch casserole dish.Brown ground beef with onion, bell pepper and garlic in a large skillet; drain.Return drained meat back into the skillet and add seasonings; Cook for 2 minutes.Stir in tomato sauce and cook for 2 more minutes.Spread meat mixture over spaghetti.Sprinkle with cheese.Bake at 425°F for 10 minutes or until cheese melts and is bubbly.Remove from oven and let stand for 10 minutes.

Cream Puffs

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Ingredients1 1/2 cupswater1 stickplus 1 tablespoon unsalted butter, cut into cubes1 teaspoonsugar1/2 teaspoonsalt200 grams(about 1 1/2 cups) all-purpose flour8 (large) eggsSweetened whipped cream and raspberries or Chocolate Pastry Cream, for servingConfectioners' sugar, for dustingPreparationPreheat the oven to 400°. Line 2 large baking sheets with parchment paper.In a large saucepan, combine the water, butter, sugar and salt and bring to a boil. Reduce the heat to moderate. Add the flour all at once and stir vigorously with a wooden spoon until a tight dough forms and pulls away from the side of the pan, 2 minutes. Remove the pan from the heat.In a bowl, beat 7 eggs and add to the dough in four batches, stirring vigorously between additions until the eggs are completely incorporated and the pastry is smooth. The dough should be glossy and very slowly hang, stretch and fall from the spoon in thick ribbons. If necessary, beat in the remaining egg.Transfer the dough to a piping bag…

White Chocolate Hummingbird Cake

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Directions1 (8-oz.) can crushed pineapple in juice2 (18.25-oz.) packages white cake mix (we tested with Duncan Hines)2 (3.4-oz) packages vanilla instant pudding mix6 large eggs2 1/2 cupsmilk, divided2 cupscanola oil4 teaspoonsvanilla extract1 teaspoonalmond extract2 teaspoonsground cinnamon1 (4-oz.) white chocolate baking bar, finely chopped (we tested with Ghirardelli)1 cupflaked sweetened coconut2 cupschopped pecans, toasted2 cupschopped banana (about 3 medium)White Chocolate Cream Cheese FrostingGarnish: toasted pecansPreparation1. Preheat oven to 350°.2. Drain pineapple, reserving juice for another use. Squeeze pineapple well using several thicknesses of paper towels to remove excess moisture.3. Combine cake mix and next 7 ingredients in an 8-qt. mixing bowl. Beat at low speed with an electric mixer 2 minutes; beat at medium speed 3 minutes. Fold in pineapple, white chocolate, and next 3 ingredients. Pour batter into 4 greased and floured 9-inch round cake pans.4. Bake at 350° for…

Southern Fried Okra

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Ingredients:1 lb fresh okra, cut into pieces 2 -3 cups cornmeal1 egg2 cups buttermilk (regular or lowfat milk is fine, too)salt and pepperoil
Directions:
In a big bowl beat egg with a fork, pour milk in and combine. Pour the cornmeal in another big bowl.Pour enough oil in a big skillet, halfway up, or you can use a deep fryer. Set heat to Medium-high.Put some okra pieces in milk mixture and then coat in cornmeal batter. Fry in skillet 10-15 min, occasionally turning/stirring them around. They are done when crispy and golden brown but not black!Drain on paper towel lined plate. Sprinkle with salt and pepperRepeat with rest of okra till all gone.

Corn Salad

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Ingredients:2 (15 ounce) cans whole kernel corn, drained2 cups grated cheddar cheese1 cup mayonnaise1 cup green pepper, chopped1/2 cup red onion, chopped1 (10 1/2 ounce) bag coarsely crushed Fritos chili cheese corn chips
Directions:
Mix first 5 ingredients and chill. Stir in corn chips just before serving.

Spicy Guacamole

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Ingredients:1 large ripe avocado, peeled, pitted2 teaspoons fresh lime juice1/2 cup chopped fresh cilantro (I left this out)1/4 cup finely chopped onion2 garlic cloves, finely chopped2 large serrano chilies, seeded chopped1/4 teaspoon salt
Directions:
Using fork, mash avocado with lime juice in small bowl.Add cilantro, chopped onion, chopped garlic, serrano chilies and salt and stir to combine.

Zucchini Cupcakes

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Ingredients:3 eggs1 1/3 cups sugar1/2 cup vegetable oil1/2 cup orange juice1 teaspoon almond extract2 1/2 cups all-purpose flour2 teaspoons ground cinnamon2 teaspoons baking powder1 teaspoon baking soda1 teaspoon salt1/2 teaspoon ground cloves1 1/2 cups shredded zucchiniFrosting
1 cup packed brown sugar1/2 cup butter or 1/2 cup margarine1/4 cup milk1 teaspoon vanilla extract1 1/2-2 cups confectioners' sugar
Directions:
In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.Combine dry ingredients; add to the egg mixture and mix well.Add zucchini and mix well.Fill greased or paper-lined muffin cups two-thirds full.Bake at 350°F for 20-25 minutes or until cupcakes test done.Cool for 10 minutes before removing to a wire rack.For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat.Cook and stir for 2 minutes.Remove from the heat; stir in vanilla.Cool to lukewarm.Gradually beat in confectioners' sugar until frosting reaches spreadi…