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Showing posts from August, 2013

Lemon and Olive Chicken

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Ingredients8 bone-in chicken breast halvesSalt and pepper3 tablespoons olive oil2 lemons2 onions, chopped4 cloves garlic, minced1 cup green olives, pitted and halved2 cups chicken stock or reduced-sodium broth1 teaspoon dried thyme1/2 teaspoon crushed red pepper DirectionsSprinkle chicken with 1 teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons oil over medium heat. In two batches, sear chicken, skin side first, until golden brown, about 3 minutes on each side. Transfer chicken to a plate.Cut lemons in half lengthwise and then into thin slices crosswise. If the skillet is dry, add remaining 1 tablespoon oil. Add onions and garlic, and cook over medium heat until soft but not brown, about 3 minutes. Stir in lemon slices, olives, stock, and 2 cups water. Bring to a boil, reduce heat, and simmer for 10 minutes.Put chicken on top of vegetables, pour in any accumulated juices from the plate, and sprinkle with thyme and crushed red pepper. Cover, and simmer until chicken …

Lighter General Tso's Chicken

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Ingredients1 1/4 cups long-grain brown rice1/4 cup cornstarch1 pound snow peas, trimmed and halved crosswise4 garlic cloves, sliced2 teaspoons fresh ginger, grated and peeled3 tablespoons light-brown sugar2 tablespoons soy sauce1/2 teaspoon red-pepper flakes2 large egg whitesCoarse salt and ground pepper1 pound boneless, skinless chicken breasts, cut into 1-inch pieces2 tablespoons vegetable oil, such as safflower DirectionsCook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turni…

Spinach-and-Brie Chicken with Tomato Orzo

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IngredientsCoarse salt and ground pepper8 thin chicken cutlets (1 1/2 pounds total)2 tablespoons Dijon mustard1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry4 ounces Brie cheese, cut into 8 slices1 cup orzo2 plum tomatoes, cored and chopped1/4 cup chopped fresh parsley1 tablespoon butter1 tablespoon fresh lemon juice DirectionsSet a large saucepan of salted water to boil. Heat broiler, with rack set 4 inches from heat. Place chicken on a large rimmed baking sheet lined with aluminum foil. Dividing evenly, spread one side of each cutlet with mustard; top with spinach, then cheese. Season with salt and pepper. Starting at short end, roll chicken up tightly, and arrange, seam side down, on sheet.Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through, 8 to 10 minutes.Meanwhile, cook orzo in boiling water until al dente. Drain well; return to pot. Add tomatoes, parsley, butter, and lemon juice. Seas…

Baked Alaska

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Ingredients

FOR THE CAKES

2 cups sugar1 1/3 cups all-purpose flour1 cup unsweetened Dutch-process cocoa powder2 teaspoons baking powder2 teaspoons baking sodaSalt1 cup vegetable oil2/3 cup warm water (about 100 degrees)2 teaspoons pure vanilla extract6 large eggs, room temperature, separated
FOR ASSEMBLING

Vegetable oil, cooking spray6 cups chocolate ice cream (3 pints)
FOR THE MERINGUE

12 large egg whites, room temperature3 cups sugarPinch of cream of tartar

Directions

Preheat oven to 350 degrees. Make the cakes: Sift 1 1/3 cups sugar, the flour, cocoa powder, baking powder, baking soda, and 1 teaspoon salt into a bowl. Combine oil, water, and vanilla.Whisk egg yolks with a mixer on medium-high speed until pale and thick, about 5 minutes. With machine running, slowly pour oil mixture into yolks, and then add sugar mixture.In a clean mixer bowl, whisk egg whites on medium-high speed, gradually adding remaining 2/3 cup sugar, until medium-stiff peaks form. Mix one-third of the whites into cake…

Creamy Zucchini and Ricotta Spread

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Ingredients1 teaspoon extra-virgin olive oil1 medium zucchini, grated on the large holes of a box grater1 garlic clove, minced1/2 teaspoon fresh thyme leavesCoarse salt and ground pepper1/2 cup ricotta1 tablespoon lemon zest2 teaspoon lemon juice DirectionsIn a medium nonstick skillet, heat olive oil over medium-high. Add zucchini, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until zucchini is tender and golden brown in spots, about 5 minutes. Transfer to a medium bowl and let cool to room temperature (or refrigerate, up to overnight; bring to room temperature before continuing). Add ricotta, lemon zest, and lemon juice, and stir to combine. Season with salt and pepper.

Beer-Battered Brownies

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Ingredients

1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix1/4 cup water1/4 cup vegetable oil1 egg2 cups Gold Medal® all-purpose flour3 teaspoons baking powder1 teaspoon table salt1 bottle (12 oz) dark beer, chilledVegetable oil for deep frying1/2 teaspoon coarse sea salt

Directions


Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 8- or 9-inch square pan with shortening or cooking spray. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, 1/4 cup oil and the egg until well blended. Spread batter in pan.Bake 8-inch pan 38 to 40 minutes, 9-inch pan 34 to 37 minutes, or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pan on cooling rack, about 1 hour 30 minutes. Cut into 4 rows by 4 rows.In 5-quart Dutch oven or heavy saucepan, heat 2 to 3 inches oil to 350°F. In medium bowl, mix flour, baking powder, 1 teaspoon salt and the beer with whisk until smooth. Working in small batches, d…

Chocolate-Peanut Butter Dream Bars

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Ingredients

Cookie Base

1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix1/4 cup vegetable oil2 tablespoons cold strong brewed coffee or water1 egg
Filling

1 package (8 oz) cream cheese, softened1/4 cup sugar1 container (8 oz) frozen whipped topping, thawed1 bag (9 oz) miniature chocolate-covered peanut butter cup candies, chopped
Topping

1/4 cup creamy peanut butter1/4 cup milk2 tablespoons sugar3 oz bittersweet baking chocolate, melted1 cup unsalted dry-roasted peanuts
Directions

Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or just until set. Cool completely, about 30 minutes.In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until smooth. Fold in whipped topping and candies. Spread over cooled cookie base.In small microwavable bowl, beat peanut butter, milk and 2 tablespoons sugar with wire whisk until smooth. Microwave…

Sugar Cookie Carmelitas

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Ingredients


2 pouches Betty Crocker® sugar cookie mix1 cup butter, softened2 eggs1 1/2 cups caramel sauce1/4 cup Gold Medal® all-purpose flour1 cup chocolate chips3/4 cup chopped pecans

Directions


Heat oven to 350°F. Lightly spray 13x9-inch pan with cooking spray; set aside.In large bowl, stir together 1 pouch of the cookie mix, 1/2 cup of the butter and 1 egg until a dough forms. Press dough evenly in bottom of pan to form crust.Bake 10 to 15 minutes or just until set and light golden brown on edges. Remove from oven; cool.Meanwhile, in small bowl, stir together caramel sauce and flour; set aside.In same large bowl, stir together remaining pouch cookie mix, 1/2 cup butter and egg until a dough forms; set aside.Sprinkle chocolate chips and pecans over partially baked crust in pan. Drizzle caramel mixture evenly over top. Between 2 sheets of waxed paper, carefully roll out remaining dough with rolling pin into 13x9-inch rectangle. Peel off 1 sheet waxed paper; carefully place dough over c…

Banana Panini

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Ingredients1/4 cup chocolate-hazelnut spread, such as Nutella8 slices brioche, 1 inch thick (from a 10-ounce loaf)3 firm-ripe bananas, thinly sliced1/4 cup (1/2 stick) unsalted butter DirectionsSpread 1 tablespoon chocolate-hazelnut spread on 4 bread slices. Layer with bananas and top with remaining bread.In a grill pan or large skillet, melt 2 tablespoons butter over medium. Cook 2 sandwiches, pressing with a heavy skillet, until bread is golden and toasted and spread is melted, 3 to 5 minutes, flipping once. Repeat with remaining butter and sandwiches. Serve warm.

Apple and Oat Scones

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Ingredients1 2/3 cups all-purpose flour, plus more for rolling1 1/3 cups old-fashioned rolled oats, plus more for topping1/4 cup plus 2 tablespoons light-brown sugar1/2 teaspoon ground cinnamon1/2 teaspoon freshly grated nutmeg2 teaspoons baking powder3/4 teaspoon baking soda1/2 teaspoon salt1 1/2 sticks cold unsalted butter, cut into pieces1 1/2 cups diced Granny Smith apple (2 apples cut into generous 1/4-inch cubes)2/3 cup cold buttermilk, plus more for brushingRaw turbinado sugar, for sprinkling DirectionsPreheat oven to 400 degrees. Whisk together flour, oats, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Add apples and buttermilk, stirring until dough just comes together.Turn out dough onto a lightly floured work surface. Pat dough into a 6-by-8-inch rectangle, and cut into twel…

Perfect Omelets

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Ingredients3 large eggs, preferably room temperatureCoarse salt and ground pepper1 tablespoon chopped scallions, and/or fresh herbs, such as parsley, tarragon, chives, dill, or cilantro (optional)1 tablespoon butter, plus more for serving1/4 to 1/3 cup desired filling DirectionsHave a serving plate ready. In a medium bowl, whisk eggs until frothy. Season with salt and pepper; whisk in scallions and/or herbs, if using.Heat butter in an 8-inch nonstick skillet over medium-high, tilting to coat pan; after foaming subsides, whisk eggs again, and add to skillet.Cook, stirring quickly with a heatproof rubber spatula, until eggs begin to thicken, about 30 seconds. With spatula, pull edges of omelet in toward center, tilting pan so uncooked eggs flow to edges of pan and underneath omelet. Cook until just set but still loose, 15 to 30 seconds (omelet will continue to cook once removed from heat).Sprinkle with filling. Using spatula, loosen omelet from skillet on all sides; shake pan to ensure i…

Chicken Breasts with Wild Rice Alfredo

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Ingredients

1 1/2 cups uncooked wild rice, rinsed and drained1 can (14 oz) roasted garlic-seasoned chicken broth1 cup water1 teaspoon dried thyme leaves2 tablespoons butter or margarine6 boneless skinless chicken breast halves (about 2 lb)1 package (8 oz) sliced fresh mushrooms (3 cups)1 jar (7 oz) roasted red bell peppers, drained and chopped1 jar (1 lb) Alfredo pasta sauce (2 cups)

Directions

In 2-quart saucepan, heat wild rice, broth and water to boiling over high heat. Reduce heat to low. Cover and simmer 45 to 60 minutes or until rice kernels are open and almost tender; drain if necessary. Stir in thyme. Spread rice in ungreased 13x9-inch glass baking dish.Heat oven to 350°F. In 12-inch skillet, heat butter over medium-high heat. Cook chicken in butter 8 to10 minutes, turning once, until brown. Place on cooked rice. Add mushrooms to skillet. Cook 3 to 5 minutes, stirring occasionally, until lightly browned. Stir in bell peppers and Alfredo sauce; pour over chicken.Bake uncovered 45 …

Chicken Breasts with Creamy Mushroom Gravy

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Ingredients

4 boneless skinless chicken breasts (4 oz each)1/2 cup Original Bisquick® mix1/2 teaspoon garlic powder1 egg3 tablespoons vegetable oil1 1/2 cups sliced fresh mushrooms3 tablespoons Original Bisquick® mix2 medium green onions, sliced (2 tablespoons)1 cup milk1 1/2 teaspoons soy sauce

Directions

Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.In shallow dish, stir 1/2 cup Bisquick mix and the garlic powder. In another shallow dish, beat egg. Dip chicken in egg, then coat with Bisquick mixture.In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add chicken; cook about 3 minutes or until golden brown. Turn chicken; cover and cook 4 to 6 minutes longer or until chicken is no longer pink in center. Remove to serving platter; cover to keep warm.In same skillet, heat remaining 1 tablespoon oil over medium heat. Add mushrooms; cook 3…

Cheddar Bacon Chicken Tenders

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Ingredients

1 egg1/2 cup Progresso® plain panko crispy bread crumbs1/2 cup finely shredded Cheddar cheese (2 oz)1 package or jar (3 oz) cooked real bacon bits or pieces1 package (14 oz) uncooked chicken tenders (not breaded)Chive and onion sour cream potato topper, if desired

Directions

Heat oven to 400°F. Spray large cookie sheet with cooking spray.In shallow bowl, beat egg. In large resealable food-storage plastic bag, place bread crumbs, cheese and bacon. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with topper.Makes 4 servings

Grilled Barbecued Bacon-Chicken Skewers

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Ingredients


15 bamboo skewers (6 inch)3 large boneless skinless chicken breasts (about 1 lb)4 large green onions1 package (2.1 oz) refrigerated fully cooked bacon (15 pieces)1/2 cup barbecue sauce

Directions

Soak skewers in water at least 30 minutes to prevent burning. Meanwhile, cut each chicken breast in half lengthwise, then cut crosswise to make 10 (about 1-inch) pieces. Cut onions into 2-inch pieces (30 pieces total). Cut bacon slices in half crosswise.Heat gas or charcoal grill. Push 1 skewer through end of 1 bacon piece, then through middle of 1 chicken piece and back through other end of bacon piece; add 2 onion pieces, then repeat with another bacon piece and chicken piece. Place on large plate or tray. Repeat to make remaining kabobs.Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Turn kabobs; brush with half of the barbecue sauce. Cover; cook 5 minutes. Turn kabobs; brush with remaining sauce. Cover; cook about 1 minute longer or until chicken is no longer…

Masala-Spiced Rib-Eye Steaks

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Ingredients

1 tablespoon cumin seeds2 teaspoons coriander seeds1 teaspoon whole black peppercorns1/2 teaspoon ground cinnamon2 tablespoons plus 1 teaspoon coarse salt2 bone-in rib-eye steaks (each 2 pounds and 1 1/2 to 2 inches thick), room temperature8 ounces fresh medium-to-large okra8 ounces plum tomatoes (about 3), halved lengthwise1 jalapeno chile1 teaspoon safflower oil, plus more for brushing1/4 cup chopped fresh mint leaves

Directions

Toast cumin, coriander, and peppercorns in a small skillet over medium-high heat until fragrant, about 2 minutes. Transfer to a plate to cool. Grind in a spice grinder or with a mortar and pestle, transfer to a bowl, and stir in cinnamon and salt. Season each steak with 2 tablespoons spice mixture; let stand 30 minutes. Meanwhile, toss okra, tomatoes, and chile with oil and 1 teaspoon spice mixture.Preheat grill to medium-high heat and lightly brush hot grill with oil. Grill steaks until charred in places on bottom, 8 to 10 minutes. Turn steaks and …

Conchiglie with Shrimp

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Ingredients2 pints cherry or grape tomatoes (12 ounces)4 thyme sprigs2 tablespoons extra-virgin olive oil1 zucchini, sliced 1/4 inch thick (2 cups)3 garlic cloves, halvedCoarse salt1 pound conchiglie1 pound medium shrimp, peeled and deveined, tails left intact (optional)1/3 cup heavy cream1/8 teaspoon pimenton (Spanish Paprika)1/8 teaspoon red-pepper flakes DirectionsPreheat oven to 375 degrees. Gently toss tomatoes with thyme and 1 tablespoon oil. Transfer to a rimmed baking sheet. Roast for 15 minutes. Add zucchini and garlic; toss to combine. Roast until tomatoes are just broken down and zucchini is cooked through, 10 to 12 minutes.Bring a large pot of salted water to a boil. Cook conchiglie until al dente. Drain, reserving 1/2 cup cooking liquid.Meanwhile, season shrimp with salt. Heat remaining tablespoon oil in a large skillet over high heat until hot but not smoking. Cook shrimp, stirring occasionally, until just opaque, about 3 minutes. Add cream, pimenton, red-pepper flakes, a…

Poached Shrimp on Succotash

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IngredientsFor Poaching1 teaspoon Old Bay seasoning1 lemon, halved1 pound large shrimp (31 to 35), peeledFor Serving2 tablespoons champagne or white-wine vinegar1 teaspoon Dijon mustard1/4 cup extra-virgin olive oil, divided1/2 pound green beans, trimmed and cut into 1-inch pieces2 cups corn kernels (from 3 ears)2 medium zucchini, diced mediumSalt and pepper DirectionsPoach shrimp: In a medium pot, combine 6 cups water, Old Bay, and lemon; bring to a boil. Add shrimp and simmer until opaque throughout, 2 to 3 minutes. Drain, discard lemon, and transfer shrimp to a bowl.To serve: Toss shrimp with vinegar, mustard, and 2 tablespoons oil. In a large skillet, heat remaining 2 tablespoons oil over medium-high. Add green beans and cook until bright green, 4 minutes. Add corn and zucchini; saute until crisp-tender, 5 minutes. Transfer to a platter. Top with shrimp mixture, season with salt and pepper, and serve warm.Serves: 4

Pasta with Fresh Tomato Sauce

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Ingredients

2 1/4 pounds unrefrigerated ripe tomatoes (preferably plum)1/4 cup fresh basil leaves1 tablespoon flat-leaf parsley1 tablespoon chopped garlic (from 2 garlic cloves), plus more if desired1/4 cup extra-virgin olive oil, plus more for drizzlingCoarse salt and freshly ground pepper1 pound spaghetti or spaghettiniGrated Parmesan cheese, for serving (optional)

Directions

Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.

Prep Time: 25 minutes
Total Time: 25 minutes
Serves: 6

Fish Sticks

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Ingredients1 1/4 pounds skin-on salmon fillet (no more than 1 inch thick; preferably tail end)2 tablespoons Thai red-curry paste2 tablespoons safflower oilLime (for squeezing) DirectionsSlice salmon fillet into strips about 1 inch wide and 3 inches long. Stir together curry paste and safflower oil; coat salmon strips on all sides. Refrigerate until ready to grill (up to 8 hours). If using wooden skewers, soak 14 in cool water at least 30 minutes, then thread lengthwise through strips. Preheat grill to medium-high. Sear salmon, skin side down, until strips can be lifted with a spatula, about 1 minute. Flip, and cook until just opaque but before it flakes when pressed, 1 to 2 1/2 minutes. Serve on skewers with lime for squeezing. Prep Time: 10 minutes Total Time: 10 minutes Serves: 8

Matzo Chocolate-Mint Ice Cream Cake

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Ingredients3/4 cup heavy cream6 ounces bittersweet chocolate, chopped3 large matzo crackers1 pint mint-chip ice cream1 pint chocolate ice cream1/3 cup coarsely chopped natural almonds, toasted DirectionsIn a small saucepan, bring cream to a boil over medium-high. Immediately remove from heat and add chocolate. Let sit 5 minutes, then whisk until chocolate is melted and smooth, 1 minute. Place 1 matzo cracker on a parchment-lined baking sheet. Spread 1/3 cup chocolate mixture evenly over matzo and freeze until set, 5 minutes.Working on sheet, arrange scoops of mint chip ice cream in an even layer on chocolate-covered matzo and top with another matzo, gently pressing to adhere. Spread 1/3 cup chocolate mixture on top and freeze until set, 5 minutes. Repeat process with chocolate ice cream, matzo, and chocolate mixture, and top with almonds. Freeze until set, 20 minutes (or up to 2 hours), then serve.

Chocolate Cake with Espresso Glaze

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IngredientsFOR THE CAKE3 tablespoons unsalted butter or nondairy margarine, plus more for pan6 ounces bittersweet chocolate, chopped6 large eggs, separated, at room temperature1 cup granulated sugar3 tablespoons instant espresso powder1/4 teaspoon coarse salt1 tablespoon vanilla extractFOR THE GLAZE3 ounces bittersweet chocolate, chopped1 1/2 tablespoons unsalted butter or nondairy margarine2 teaspoons vanilla extract1/3 cup heavy cream or plain soy milk1/3 cup granulated sugar1 tablespoon instant espresso powder1/4 teaspoon coarse salt DirectionsMake the cake: Preheat oven to 350 degrees. Butter bottom of a 9-inch springform pan, and line with parchment cut to fit. Melt butter and chocolate in a heatproof bowl set over a pan of simmering water.With a mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes. Add espresso and salt, and beat for 1 minute. Add vanilla and chocolate mixture, and beat for 1 minute.In a clean bowl and wi…

Apple Matzo Cake

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IngredientsNonstick spray3 large eggs, separated, plus 3 large yolks2/3 cup sugar1/2 teaspoon coarse salt3 cups grated Granny Smith apples (from 6 peeled apples), squeezed dry1 cup matzo meal2 teaspoons finely grated lemon zest1 tablespoon plum brandy, such as Slivovitz, or regular brandy2 tablespoons honey1/4 cup finely chopped pecans DirectionsPreheat oven to 350 degrees. Lightly coat an 8-inch springform pan with nonstick spray. In a medium bowl, using an electric mixer, beat 6 egg yolks, sugar, and salt until thick and pale, about 3 minutes. Fold in apples, matzo meal, lemon zest, and brandy.In another medium bowl, with clean beaters, beat 3 egg whites until stiff peaks form, about 4 minutes. With a rubber spatula, gently fold egg whites into apple mixture and transfer batter to pan. Drizzle with honey and sprinkle with pecans. Bake until golden brown and set in center, 45 to 50 minutes. Let cake cool completely in pan on a wire rack. To serve, run a small knife around edge of pan,…

Glazed Lemon Pound Cake

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Ingredients5 tablespoons unsalted butter, softened, plus more for pan3/4 cup, plus 3 tablespoons sugar, plus more for dusting1 cup all-purpose flour1/4 teaspoon salt1/4 teaspoon baking soda3 tablespoons fresh lemon juice, plus finely grated zest of 2 lemons, plus more for garnish (optional)1/4 cup milk2 large eggs DirectionsPreheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan. Dust with sugar, and tap out excess; set aside. Whisk together flour, salt, and baking soda. Stir together 1 tablespoon lemon juice and the milk.Put butter and 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 2 minutes. Mix in eggs and zest. Working in two batches, alternate mixing in flour mixture and milk mixture. Pour batter into prepared pan. Bake until a cake tester comes out clean, about 35 minutes.Meanwhile, stir together remaining 3 tablespoons sugar and 2 tablespoons lemon juice. Upon removing cake from oven, immediately brush with l…

Lemon Layer Cake with Curd and Blueberries

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Ingredients
FOR THE CAKE

Vegetable oil, cooking spray1 1/2 cups cake flour (not self-rising), sifted1 tablespoon baking powder1/2 teaspoon salt1/2 cup plus 2 tablespoons granulated sugar1/2 cup skim milk1/3 cup canola oil1 1/2 teaspoons pure vanilla extractFinely grated zest of 1 lemon, plus 1 teaspoon fresh lemon juice4 large egg whites, room temperature1 tablespoon confectioners' sugar
FOR THE LEMON CURD

4 large egg yolks, lightly beatenFinely grated zest of 1/2 lemon, plus 1/2 cup fresh lemon juice1 1/3 cups granulated sugar1/3 cup cornstarchPinch of salt1 teaspoon pure vanilla extract1 1/3 cups blueberries, lightly crushed

Directions

Preheat oven to 350 degrees. Make the cake: Coat two 8-by-1 1/2-inch round cake pans with cooking spray. Line bottoms with parchment. Spray parchment; set aside.Sift together flour, baking powder, and salt into a medium bowl; set aside. Whisk together 1/4 cup sugar, the milk, oil, vanilla, lemon zest, and lemon juice in a large bowl; set aside.Put egg w…

Caramel Chocolate Bars

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Ingredients

1 1/2 cups brown sugar, firmly packed2 cups quick oatmeal1 (16 ounce) bag chocolate chips3/4 cup caramel ice cream topping1 1/4 cups margarine2 cups flour, plus3 tablespoons flour1 teaspoon baking soda1 teaspoon salt

Directions

Preheat oven to 350°.Cream brown sugar and margarine.Add dry ingredients reserving 3 Tbsp of flour and stir in the oatmeal.Press 1/2 of the mixture in the bottom of a greased 9 x 13 pan and bake for 10 minutes.Sprinkle chocolate chips over crust.Mix caramel topping with the reserved flour.Drizzle this over the chips.Sprinkle the top with the remaining crumb mixture.Bake for an additional 15 minutes.

Chocolate Eclair Dessert

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Ingredients

2 Jello Instant Vanilla Pudding Mix (small packages)3 cups milk8 ounces non-dairy whipped topping1 (16 ounce) box graham crackers (you will have some leftovers)1 (15 ounce) container chocolate frosting

Directions

Mix together vanilla pudding mix and milk.Fold in whipped topping.Line 9 x 13 pan with one layer of graham crackers.Put half of the pudding mixture over the graham crackers.Place a second layer of graham crackers over the pudding mixture.Put the remaining pudding mixture over the graham crackers.Place a third layer of graham crackers over the pudding mixture.Heat the tub of frosting in the microwave for 30 seconds to soften. (Don't forget to remove the foil seal or you'll get fireworks).Spread frosting on the top of the last layer of graham crackers.Cover with plastic wrap and let set a couple hours or overnight in the refrigerator.Cut in squares.

Pork Chops and Rice

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Ingredients

1 (10 1/2 ounce) can French onion soup1 cup uncooked long grain white rice (not instant)4 pork chops (at least four bone-in)salt and pepper

Directions

Pre-heat oven to 350 degrees.Put approximately 1 cup of uncooked rice in the bottom of a casserole dish.Cover the rice with can of French Onion Soup (save the can!).Brown the pork chops in a large skillet and set aside.Fill the saved can with water and pour into the skillet that you just browned the pork chops.Scrape the fixins from the pan with the water and pour all into the casserole dish.Stir together all ingredients that are in dish and spread rice evenly out on the bottom.Place chops in single layer on top of rice mix.Bake in oven for 1/2 hour uncovered.Cover with foil and bake additional 1/2 hour.

Salmon Pilaf With Green Onions

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Ingredients

1 1/4 cups long-grain white rice1 bunch green onion, about 61 tablespoon olive oil1 lb skinless salmon fillet, cut into 1-inch chunksfresh cracked pepper1/4 cup teriyaki sauce

Directions

Prepare rice as label directs, without salt. (I've subsituted no-salt chicken broth.) Thinly slice green onions; reserve 2 tablespoons of the dark green slices for garnishing pilaf.Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add onions and cook 3 minutes, stirring occasionally.Season salmon with teaspoon freshly ground black pepper. Add salmon to skillet and cook 7 to 8 minutes or until opaque throughout, stirring occasionally. Remove skillet from heat; spoon off and discard any fat, but leave salmon in skillet.Stir cooked rice and teriyaki sauce into skillet with salmon until well blended. To serve, garnish with dark green-onion slices.

Cheesy Chicken and Noodles

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Ingredients

3 cups water1 tablespoon chicken bouillon granule8 ounces wide egg noodles1 cup frozen peas and carrot1/3 cup chopped onion1 (10 1/2 ounce) can cream of mushroom soup or 1 (10 1/2 ounce) can cream of chicken soup1 cup shredded cheddar cheese1/2 cup milk10 ounces cooked chicken (canned is fine)1/4 teaspoon ground black pepper

Directions

Bring water and bouillon to a boil in a large saucepan.Stir in uncooked noodles, then cover and simmer for 5 minutes, stirring occasionally.Add vegetables and onion, cover and simmer 5 minutes or until noodles are tender and most liquid is absorbed.Add soup, cheese and milk, mix well.Stir in chicken and pepper, heat through.

Quick Homemade Tomato Soup

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Ingredients

2 tablespoons vegetable oil2 onions, chopped4 cloves garlic, minced1 (28 ounce) can stewed tomatoes3 cups chicken stock1/4 cup tomato paste1/4 teaspoon pepper

Directions

Heat oil in saucepan, over medium heat.Cook onions and garlic until softened.Add tomatoes, stock, tomato paste and pepper.Bring to a boil.Reduce heat and simmer for 15 minutes or until slightly thickened.Using immersion blender or food processor, puree (optional).

Italian Meatball Soup

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Ingredients

1 (14 ounce) can beef broth1 (14 1/2 ounce) can diced tomatoes with onion and garlic or 1 (14 1/2 ounce) can Italian-style stewed tomatoes1 1/2 cups water1/2 teaspoon italian seasoning, crushed8 ounces packages frozen italian style cooked meatballs, or your own from the freezer,about 81/2 cup small dry pasta, such as ditalini or 1/2 cup orzo pasta (elbows are ok)1 cup loose pack, frozen mixed vegetables1 tablespoon finely shredded parmesan cheese or 1 tablespoon grated parmesan cheese

Directions

Stir together beef broth, undrained tomatoes, the water and Italian seasoning in a large saucepan, bring to boiling.Add meatballs, pasta and frozen veggies.Return to boiling, reduce heat.Simmer covered, about 10 minutes or till pasta and veggies are tender.Ladle soup into bowls and sprinkle with cheese.