1 tbsp chili powder
Tuesday, July 29, 2008
1 tbsp chili powder
3 cloves garlic, minced
3 cups water
3 TBSP Kosher salt
Put some of the fresh dill in the bottom of each jar. Pack 1/2 full with cucumbers. Lay more fresh dill on top and finish filling the jar with cucumbers. Put minced garlic on top, pour brine into jar until it's full. Put the lid on, and leave them in the refrigerator for 2 days before using.
1 1/2 tablespoons paprika
1 tablespoon garlic powder
3 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 teaspoon cayenne pepper
1 pound skinless, boneless chicken breast halves - cut into 1 inch strips
3 tablespoons canola oil
2 yellow pear tomatoes, stems removed
1/4 cup chopped red onion
1 fresh jalapeno pepper, seeded and chopped
1 clove garlic, crushed
3 tablespoons chopped fresh cilantro
1/2 lime, zested and juiced
salt and freshly ground black pepper to taste
1 pre-baked thin pizza crust (I used Paula Deen's Basic Pizza Dough that I had frozen a couple weeks ago - I prebaked it for about 10 minutes or so - see the picture down there?)
8 ounces shredded pepperjack cheese (I used colby-jack cheese)
Preheat over to 450 degrees F (230 degrees C). In a small bowl, combine paprika, garlic powder, salt, black pepper, onion powder, thyme, oregano, and cayenne. Sprinkle liberally over chicken.
chicken broth (seasoned with salt and pepper)
chopped carrots -however much you have or like
1 whole chicken, cooked & shredded
1 can crushed pineapple
1 can pineapple tidbits (We had fresh pineapple this time, so I chopped some up into smaller pieces and threw it in instead of canned)
mayo (we always use light)
salt & pepper
Mix all ingredients to your liking.
Monday, July 28, 2008
Cook and drain the ground beef. Add pizza sauce and heat. Open up bun and put meat mixture on each half. Place each half on a foil lined pan, and top with a 1/2 piece of cheese. Place under broiler until the cheese gets melty, bubbly and brown.
Maybe my best rose:
1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk (I used the vinegar and milk substitute)
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups icing sugar
1. Preheat oven to 275°.
2. Grease and flour a 9 x 13 pan.
3. In a small bowl, mix mashed banana with the lemon juice; set aside.
4. In a medium bowl, mix flour, baking soda and salt; set aside.
5. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
6. Beat in eggs, one at a time, then stir in 2 tsp vanilla.
7. Beat in the flour mixture alternately with the buttermilk.
8. Stir in banana mixture.
9. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
10. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist. (I skipped this, I figure my cake is going to be moist enough with twice as many bananas)
11. For the frosting, cream the butter and cream cheese until smooth.
12. Beat in 1 teaspoon vanilla.
13. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
14. Spread on cooled cake.
15. Sprinkle chopped walnuts over top of the frosting, if desired.
Wednesday, July 23, 2008
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger (I omitted)
4 teaspoons salt, or to taste (I recommend using less salt - maybe 2 tsp in the total recipe)
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
(we added 1 chopped serrano also)
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste (I recommend leaving this out completely next time - I only used 1.5 tsp and still thought the recipe was too salty)
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
Sweet bananas galore...
Boneless Skinless Chicken Breasts
Extra Virgin Olive Oil
Salt & Pepper
Between wax paper pound out the chicken breasts until thin
Layer the sliced pepperoni- however much you would like
Layer the cheese (I used provolone because that's what we had) - however much you would like
Roll the chicken up and secure it with toothpicks, seam-side down
Place in oven safe dish- drizzle with EVOO (I forgot that part) and sprinkle with S&P (I skipped the S&P, instead put a little garlic powder on top) and Italian Season to your liking
Bake on 325 for about 30 minutes or until done
I wanted to do a turquoise and orange cake this time, and got a little crazy adding the color. So, it turned out really bright/dark! I added a shell border along the bottom, swirl flowers around the top. I need a lot more practice on the swirl flowers, but I really like them.
Ok, by this time, class was over - everyone was packing up and heading home. I didn't want to bring home 1/2 bags of icing, so I made some rosettes on the top with the leftover icing, and some stars on the side. Now, I'm not sure we were supposed to learn the rosettes this week (I was too into mixing my colors to listen to everything), but it was on my practice sheet next to the shells and I just did it anyway. I did try to pipe a black panda bear face on top, but between the grayish color and my lack of skills, it looked more like a deformed blob. So I scraped it off and covered it with a bigger rosette.
1 pkg Duncan Hines® Moist Deluxe® Classic White Cake Mix
3 large egg whites
1 1/3 cups water
2 tbsp vegetable oil
1 cup cream filled chocolate sandwich cookies, coarsely chopped
additional cookies (optional)
1. Preheat oven to 350ºF. Grease and flour two 9-inch round cake pans.
2. Combine cake mix, egg whites, water, and oil in large mixing bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Fold in 1 cup cookies. Pour into prepared pans.
3. Bake 28 to 31 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes. Remove from pans; cool completely.
4. Fill and frost cake with frosting. Garnish with additional cookies, if desired.
Makes 12 to 16 servings.
Tuesday, July 15, 2008
Browsing Cookinglight.com the other day, I found this recipe for Chili Cheese Burgers. There's not actually chili on the burger, but the flavors are mixed in the meat and grilled to make this awesome variation on your normal grilled burger.
This might be the first burger I've mixed ingredients in to, other than whatever seasoning I'm using, before grilling. This burger has chopped tomato (a grocery tomato - I can't wait to use some from our garden!), cilantro (the last of the good cilantro from the pot on our deck - my plant is now officially dead), chopped jalapeno (from our garden!), and then a few spices. Oh - and I grilled it! Normally Aaron does all of the grilling, but while he was watering the garden, I took over!
Aaron wanted a second burger, so this one's a keeper. I served these on toasted whole wheat buns, but I could see putting this on a tortilla next time. The burger with the pepperjack cheese and sour cream melts in your mouth. I think I want another now, too...
Cover recipe: It's best to use plum tomatoes inside the burger as they're less watery than other varieties. If you prefer to use fat-free cheese, you'll save about 4 grams of fat per burger.
1 pound ground round
1 cup chopped seeded plum tomato
1/4 cup minced fresh cilantro
1 tablespoon chili powder
2 teaspoons minced seeded jalapeño pepper
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon pepper
4 (3/4-ounce) slices reduced-fat Monterey Jack or cheddar cheese
1/4 cup fat-free sour cream
4 (1 1/2-ounce) hamburger buns
4 iceberg lettuce leaves
8 (1/4-inch-thick) slices tomato
Grilled onions (optional)
Combine first 9 ingredients in a bowl; stir well. Divide mixture into 4 equal portions, shaping into 1/2-inch-thick patties.
Prepare grill. Place patties on grill rack coated with cooking spray; grill 6 minutes on each side or until done. Place 1 cheese slice on top of each patty; cover and grill an additional minute or until cheese melts.
Spread 1 tablespoon of sour cream over top half of each bun, and set aside. Place patties on bottom halves of buns; top each with lettuce, tomato, onions (if desired), and top half of bun.
CALORIES 381(31% from fat); FAT 13.1g (sat 5g,mono 6.4g,poly 0.7g); IRON 4.2mg; CHOLESTEROL 84mg; CALCIUM 212mg; CARBOHYDRATE 28.1g; SODIUM 655mg; PROTEIN 36.3g; FIBER 1.7g
2 cups granulated sugar
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
4 large egg yolks
3 cups 2% reduced-fat milk
1 cup half-and-half
3 cups fresh blueberries, coarsely chopped
1/4 cup powdered sugar
1/4 cup water
Combine first 3 ingredients in a large bowl; beat with a mixer at high speed until smooth. Combine milk and half-and-half in a medium, heavy saucepan; bring to a boil. Remove from heat. Gradually add half of hot milk mixture to cheese mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium-low heat 5 minutes or until a thermometer registers 160°, stirring constantly. Place pan in an ice-filled bowl. Cool completely, stirring occasionally.
Stir blueberry mixture into milk mixture. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm.
12 servings (serving size: about 2/3 cup)
CALORIES 268(26% from fat); FAT 7.8g (sat 4.4g,mono 2.3g,poly 0.5g); IRON 0.3mg; CHOLESTEROL 90mg; CALCIUM 49mg; CARBOHYDRATE 45.8g; SODIUM 100mg; PROTEIN 5.4g; FIBER 0.9g
Monday, July 14, 2008
I was so excited to go to class. I had all of my supplies ready because it's a rush to get home from work and get there on time. Half-way there, I realized I didn't bring my buttercream! How was I going to decorate my cake??! So, I had to call Aaron and beg and plead and bribe him with a Chipotle burrito to bring my icing to Michael's and it worked. He brought my icing about 5-10 minutes into class and saved the day and I gave him money for his chicken burrito bowl (mmm).
Here is a picture of my iced cake- that icing tip came in pretty handy! The cake looks good, but the cardboard - SLOPPY! Someone please tell me how to keep it clean. I baked a chocolate zucchini cake for this class and can't believe how much work it was to prepare all this! And to think I have to do it all again in a couple days since we're going out of town this weekend. Maybe with practice I will gain speed.
Preheat oven to 325
Grease and flour 9"x13" pan (I used Wilton 8" round pans)
1-3/4 cup sugar
1/2 cup soft margarine
1/2 cup vegetable oil
1/2 cup sour milk (you can make this by adding 1/2 teaspoon vinegar to the milk)
1 teaspoon vanilla
2-1/2 cups flour
4 tablespoons cocoa
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 cups finely grated zucchini
1/2 to 1 cup semisweet chocolate chips
Cream together margarine, oil, and sugar. Add the eggs, vanilla, and sour milk. Beat well.
Mix in flour, cocoa, baking soda, baking powder, & cinnamon.
Stir in zucchini and chocolate chips.
Pour batter into pan and bake at 325 for about 35-45 minutes (depends on your oven, but
I start checking with a toothpick at about 30 minutes).
Cool completely before you sprinkle on confectioners sugar. You could also add chocolate frosting if you really want a rich dessert.
Wednesday, July 9, 2008
4 oz. walnuts (about 1/3 cup)
1 15-ounce can artichoke hearts
1 large garlic clove
zest of 1 lemon
a handful of flat-leaf parsley
1/2 cup grated Parmigiano-Reggiano
course black pepper
1/4 teaspoon ground nutmeg
1/3 cup extra virgin olive oil
3 cups coursely chopped arugula or baby spinch leaves (I used spinach)
In the bowl of the food processor, combine the nuts, artichoke hearts, garlic, lemon zest, parsley, cheese, some pepper, and nutmeg and pulse the ingredients until chopped. Turn the processor on and stream in the EVOO in a slow stream until the pesto forms. It should be thick and pastelike in consistency.
Tuesday, July 8, 2008
Preheat oven to 375 degrees. In medium bowl, combine vegetables, crumbs and thyme. In a small bowl, combine margarine and ReaLemon brand; add 1/4 cup to vegetable mixture. Place equal amounts of vegetable mixture on fillets; roll up. Place seam-side down in shallow baking dish; pour remaining margarine mixture over fish rolls. Bake 15 minutes or until fish flakes with fork. I also sprinkled the top with a little salt & pepper and dill. I topped each with some of the leftover shredded vegetables.
Sunday, July 6, 2008
Total Time: 10 min
Makes: 2 cups or 16 servings, 2 Tbsp. each
1/2 cup halved kalamata olives
1/2 cup chopped red onions
1/2 cup chopped cucumbers
1/2 cup chopped roasted red peppers
2 Tbsp. finely chopped fresh mint
1/2 cup KRAFT GOOD SEASONS Greek Vinaigrette with Feta Cheese and Oregano Dressing made with Extra Virgin Olive Oil
SERVE with ATHENOS PITA THINS Toasted Chips Original.