Friday, September 12, 2014

Gluten Free No Rise Quick Pizza and Zucchini Pizza (no grain)

No-rise quick gluten free pizza

2 c Cup4cup flour or your favorite gluten free flour blend
2 T sugar
1 T yeast
1 t salt
1 c warm water

While you're making the pizza dough preheat a pizza stone in the oven at 500 degrees and get 2 pieces of parchment paper ready for the pizza dough.

Then mix together all the dough ingredients with your hands. Spray your parchment and your hands with a little cooking spray. Split the dough in half and press it carefully onto your two pieces of parchment paper. Put the dough carefully onto your preheated pizza stone and cook for 8 minutes. Take it out of the oven and top with your favorite sauce and toppings. Then put it back in the oven for 8-10 minutes or until golden. If you have a pizza peel to move the pizza back and forth it's much easier.

Zucchini pizza crust (no grain)

3 c zucchini grated and ring it out in a towel to get rid of all moisture.
2 eggs
1/2 c grated Parmesan
1 t Italian seasoning
1 t salt

While you're making the pizza dough preheat a pizza stone in the oven at 500 degrees and get a piece of parchment paper ready for the pizza dough.

Then mix together all the crust ingredients with your hands. Spray your parchment with a little cooking spray. Press the crust carefully onto your parchment paper. It should be very thin but with no holes. Put the crust carefully onto your preheated pizza stone and cook for 8 minutes. Take it out of the oven and top with your favorite sauce and toppings. Then put it back in the oven for 8-10 minutes or until golden. If you have a pizza peel to move the pizza back and forth it's much easier.

Rosti

Rosti with "daddy eggs" (as my children call them because daddy makes them for them this way and they love them).
I went with my husband on a business trip to Switzerland last year and it was love at first bite with Rosti. I was determined to learn to make them. This is the closest I've gotten.

Rosti
4-5 medium potatoes
salt
pepper
4 T butter


Parboil 4-5 medium russet potatoes. Put them in a pot of cold water and boil them for exactly 6 minutes. Then let them completely cool in the fridge. Once cool peel them and grate them. Melt 2 T butter in a large skillet, once melted put the grated potatoes in the skillet and gently press down. Cook at medium for about 10 mins until the edges are golden. Carefully put a plate inside your skillet top side down and flip the potatoes over onto the plate. I like to use pot holders on my hands while doing that. Melt another 2T butter in the skillet and carefully slide the potatoes back into the pan to cook the other side. Once the second side is golden brown put the plate back in the skillet and flip the pan to get the potatoes onto the plate. Salt and enjoy!

Friday, August 29, 2014

"Man Pleasing Chicken"

When I read the title of this recipe I chuckled, but my man really was pleased when he ate it! He loved it, and I loved it because it was so easy and it was delicious.

Man Pleasing Chicken
http://www.wittyinthecity.com/2011/08/man-pleasing-chicken/ (she adapted it from the Trader Joe's cookbook)

1 1/2 lbs boneless skinless chicken thighs
1/2 c Dijon mustard (I've used coarse grain mustard and it works as well)
1/4 c Maple syrup
1 T Rice/rice wine vinegar
1 T Fresh rosemary chopped
Salt and pepper to taste

Mix the mustard, syrup, and vinegar together. Put the chicken in a foil lined baking dish. Pour the mustard mixture over the chicken. Bake at 450 degrees for about 40 minutes or until chicken reaches 165 degrees.

Miranda Lambert's family Meatloaf

This is our favorite meatloaf recipe. It makes a ton a freezes well. It's unique and delicious. I usually use gluten free crackers to make it for my husband who has Celiac. I saute the peppers and onions before I put them in the mixture.

Miranda's Meatloaf Recipe
http://www.tasteofhome.com/across-the-table/across-the-table-from-miranda-lambert

2 lbs. ground beef
1 lb. ground breakfast sausage (mild or regular)
1/2 sleeve of finely crushed saltines or Ritz crackers
2 eggs
1 dash of Worcestershire
1 tsp. prepared mustard
1/2 c. brown sugar
1/4 c. ketchup
1/2 c. finely chopped bell pepper
1/2 finely chopped onion

Mix all the above ingredients together (best option: dig in with both hands!). Put into a baking dish (casserole or loaf style).

Bake at 350° for 1 hour. Prepare topping while baking.

Topping:
Blend together 1 c. ketchup and 1/4 c. brown sugar.

After baking, pour grease off of loaf. Spread topping over meat generously. (If using a large pan you may need extra; use ratio above.) Place pan back in the oven for 15 minutes to bake. Let cool for 5-10 minutes before cutting. ENJOY!

Read more: http://www.tasteofhome.com/across-the-table/across-the-table-from-miranda-lambert#ixzz3BpB9GeLy


Ham and Swiss Sliders

These little sandwiches look simple, but they have an unforgettable and creaveable taste. I make these for baby showers a lot. A perfect shower, brunch, potluck dish.

Ham and Swiss Sliders
adapted from: http://ourrecipeclub.blogspot.com/2009/05/katies-ham-swiss-sliders.html

24 Hawaiian rolls
24 pieces good honey ham
24 small slices swiss cheese


{poppy seed sauce}

1 1/2 T poppy seeds
1 1/2 T yellow mustard
1 stick butter, melted
1 T dried minced onion
1/2 tsp. worschestershire sauce

Place a slice of ham & a slice of swiss inside of each roll. Put the rolls on a cookie sheet very close together. Wisk the poppy seed sauce ingredients together. Pour evenly over the sandwiches. Bake at 350 for 15 minutes or until cheese is melted. Serve warm (but they're still good cold)

Balsamic Honey Pulled Pork Sliders

I love this recipe. I've served it on little Hawaiian rolls but our favorite way to eat it is stuffed into a baked potato with coleslaw and bread and butter pickles on top. It's unique and delicious! I like to buy the trader joes frozen bell peppers, it makes things even easier!

Balsamic Honey Pulled Pork Sliders
http://www.bhg.com/recipe/pork/balsamic-honey-pulled-pork-sliders/

Ingredients:

2 1/2 – 3 pound boneless pork shoulder roast
1 cup chopped onion (1 large)
3/4 cup chopped green sweet pepper (1 medium)
1 teaspoon dried thyme, crushed
1/2 teaspoon dried rosemary, crushed
1/2 cup chicken broth
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup packed brown sugar
1/4 cup honey
1 tablespoon Worcestershire sauce
1 tablespoon Dijon-style mustard
1 clove garlic, minced
1/2 teaspoon ground black pepper
1/4 teaspoon salt
20 cocktail-size whole wheat hamburger buns or small round dinner rolls, split and toasted
Deli coleslaw
Sweet or dill pickles, coarsely chopped

Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. In the cooker, combine onion and sweet pepper. Add meat; sprinkle with thyme and rosemary. Pour broth over meat.

Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.

Meanwhile, for barbecue sauce, in a medium saucepan, combine vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, garlic, black pepper, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until slightly thickened, stirring occasionally.

Transfer meat to a cutting board. Using two forks, pull meat apart into shreds, discarding fat. Strain vegetable mixture, discarding liquid. Return shredded meat and strained vegetables to cooker. Stir in barbecue sauce. If using high-heat setting, turn to low-heat setting Cover and cook for 1 hour.

To serve, spoon meat mixture onto bun bottoms. Top with coleslaw and pickles. Add bun tops.

Source: Better Homes & Gardens
This is one of my favorite soups. Tangy and fresh tasting. It's also very hearty. I usually serve it with chips or cheese crisps. You can use whatever ground meat you want. It's a great way to use left over rice.

Tomatillo Albondigas Soup

adapted from: http://cookandbemerry.com/tomatillo-albondigas-soup-two-tomatillo-tales/print/


2 pounds fresh tomatillos, husks removed and washed
1 medium onion cut into quaters
6 cloves of garlic, peeled
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 bunch cilantro

8 cups chicken broth divided

Meatballs (Albondigas)
1 pound ground beef
1 pound ground pork
1 medium onion, diced
1 cup cooked white rice
2 eggs
1 t salt
1/2 teaspoon ground cumin


Garnish
quartered limes
diced avocado


Put all the soup ingredients (only 2 cups of the broth at this point) in a large pot. Bring to a boil then simmer for about 15 minutes, until everything is softened. Pour into a blender and carefully blend. It's boiling hot, so put a towel over the top of the blender so you don't burn your hand. Return the mixture to the pot and add the rest of the chicken broth. Bring it back up to a low boil.

Mix the meatball mixture up and roll the meatballs into 1" balls. Drop the meatballs into the boiling soup as you form them. Once the meatballs are cooked through serve the soup with the garnishes.

Thursday, August 28, 2014

Gluten free meatballs with Marinara Sauce and Zucchini Noodles

Gluten free meatballs with Marinara Sauce and Zucchini Noodles

I make these meatballs in bulk and freeze them for meals. I make zucchini noodles or spaghetti squash instead of pasta a lot because I find that my kids eat about the same amount either way.

Gluten Free Meatballs

2 lbs ground meat (whatever meat you use, I like using bison)
1 large onion sauted in olive oil until very soft)
2 cloves of garlic, minced and sauted with the onions when the onions are almost done
2 eggs
1 t salt
1/2 t pepper

I keep the flavor very simple so I can use them in a variety of dishes.
Mix everything together. Roll into 2 inch balls, put them on a foil lined pan and bake at 350 degrees for 30 minutes. Once cooled put them in gallon bags and freeze until you need them.

Marinara Sauce

1 medium onion, diced
2 cloves garlic minced
Olive oil
1 large can crushed tomatoes, I use San Marzano but use what your budget allows.
2 T tomato paste
1 t salt
1/4 c loose torn basil leaves or 1 t dried basil

Sauté the onion in olive oil until very soft. Add the garlic and cook 1 minute. Add the tomatoes, tomato paste and salt. Let it simmer for about 10 minutes. Add the basil and more salt to taste if needed.


For the zucchini you can cut them into julienne strips, use a mandolin to slice or use a veggie peeler and just peel each side in long strips until you reach the seeds. Toss or compost the core. I use a steamer pan and put the zucchini strips inside. The moment I see steam come out I take the zucchini off the steamer and put it on the plates.

Fast Red Beans and Rice

Fast Red Beans and Rice

1 package low sodium sausage sliced
1 large bell pepper sliced (I like to use the Trader Joes frozen multi-colored peppers)
1 medium onion sliced
2 cans red beans, drained and rinsed
1-2 t Zatarains Creole Seasoning

Saute the sausage, peppers and onions together until everything is heated through and soft. Add the beans and Creole Seasoning. Serve over your favorite rice. So fast, so easy, so yummy!

Garam Masala Chicken

Garam Masala Chicken

4 lbs bone in skin on chicken legs and thighs
2 c plain yogurt
8 cloves of garlic, mashed
1 bunch cilantro, chopped
1 t salt
2 lemons, the zest and juice
1 T garam masala
1 T paprika
1 t tumeric

Marinade the chicken in all the other ingredients combined for 6 hours to overnight. Line a pan with foil and place the marinaded chicken on it. Bake at 375 for about 45 minutes or until done. Then broil for about 5 minutes to get the skin crispy.

I served this with sauted veggies, roasted potatoes and raspberries.

This served 2 adults, 4 kids with a lunch for my husband and still about half left to freeze and use later.


Cinnamon Rolls

Cinnamon Rolls

These are amazing. I think it's the pudding in them. Everyone I give them to loves them and wants the recipe. A special cinnamon roll for sure.

http://tammysrecipes.com/cinnabon_cinnamon_rolls


Ingredients:

1/2 cup boiling water
1 cup milk
1/4 cup (1/2 stick) butter, melted
1 tablespoon sugar
1/2 teaspoon salt
1 egg
4 cups bread flour
1 box (3.4 ounces) instant vanilla pudding mix
2 1/2 teaspoons active dry yeast

Filling:

1/2 cup (1 stick) butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon


Frosting:

4 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons pure maple syrup

Directions:

Put the boiling water and milk in the bowl of your mixer with the bread hook attachment on. Add melted butter, sugar and yeast. Stir and let it sit for a few minutes. Add salt, egg and 1 c flour. Mix for about 30 seconds. Add the pudding and the rest of the flour. Mix on low for 1 minute, then on high for 1 minute to knead it.

Let it rise for 1 hour or until doubled. Roll it out. Top with filling (put the filling ingredients in a bowl and heat together for 10 seconds in the microwave. Then mix it together with your hand before spreading on the dough. You want it to be a paste consistency.), roll it up and slice it. Put it in a baking pan or two. Let it rise again for about 30 more mins. Bake at 350 for 20-25 minutes.

Top with frosting. For the frosting just wisk all ingredients together.


Friday, March 21, 2014

Lactation promoting energy bites - will add picture and more info later


Mix together with your hands in a big bowl:

2 c natural peanut butter
1/2 c pure maple syrup
1/3 c milled flax seed
2 t vanilla extract
2 c old fashioned rolled oats (important that they're old fashioned and not quick oats)
1 7 oz bag shredded coconut
1 c puffed quinoa (http://www.nuts.com/cookingbaking/grains/quinoa/puffs.html)
8 T brewers yeast
1 12 oz package mini chocolate chips
1 c craisins

Mix together thoroughly. Roll into balls, put into gallon freezer bags and put in the freezer. Enjoy!

Thursday, February 6, 2014

Christy's famous chocolate chip cookies


Christy's Famous Chocolate Chip Cookies

These are my friend Christy's amazing chocolate chip cookies. They have the perfect crispiness on the outside and chewy middle from baking them on a baking sheet.

2/3 cup butter
2/3 cup crisco
1 cup sugar
1 cup brown sugar (packed)
2 eggs, room temp.
2 tsp. vanilla
3 cups flour
1 tsp. baking soda
1/2 tsp. salt
24 oz. package semi-sweet chocolate chips (the big bag)

Preheat oven to 400 degrees. Cream together butter, crisco, sugars, egg and vanilla. Mix in one cup flour, baking soda and salt. Add other two cups flour, mixing after each addition. Mix in chocolate chips. Yes, I know it looks like too many chocolate chips but really - have you ever heard anyone say "There are too many chocolate chips in these cookies"? No, me neither. Place LARGE scoops of dough (I use an actual ice cream scoop and really pack it in) on a preheated baking stone (you can use a cookie sheet, but you'll get better results with a stone) and bake for 9-11 minutes depending on your oven. DO NOT overbake. The cookies will look slightly underdone. Let them sit on the stone for a few more minutes until they're solid enough to be moved with a spatula and transfer to a cooling rack. Let them cool a little, then put in a ziploc or plastic container while they're still warm. The steam from the warm cookies inside the sealed container is what keeps them soft and yummy.

Friday, January 24, 2014

Cooking with essential oils - gluten free high protein pancakes and wild orange buttermilk syrup


High Protein Pancakes

High Protein Pancakes (gluten free)

2 c cottage cheese
6 eggs
4 T agave or honey
2 t vanilla
2 t baking powder
½ t salt
1 c uncooked rolled oats (quick or old fashioned are fine)
½ c uncooked quinoa
1 drop Cinnamon essential oil
1 drop Wild Orange essential oil

Put all ingredients in a high powered blender. Blend on high for about a minute. Make silver dollar size pancakes on a griddle at 325 degrees.


Wild Orange Buttermilk Syrup

1/2 c unsalted butter
3/4 c brown sugar
3/4 c granulated sugar
3/4 c buttermilk
2 T brown rice syrup (can also use corn syrup)

1 t baking soda
2 t vanilla
2 drops Wild Orange essential oil

Put butter, brown sugar, granulated sugar, buttermilk and brown rice syrup in a medium-large pot. You don't want to use a small one because this will bubble over. Melt everything together and bring to a boil. When it reaches a boil turn it down so it's a low boil. Boil at a low boil for 6 minutes. Remove from heat and add essential oil, vanilla and baking soda. The mixture will bubble and foam so wisk quickly. Continue to wisk for several minutes until the foam is all gone and you're left with a caramel syrup. You can put over pancakes, waffles, ice cream or whatever you want.

Cooking with essential oils - Bread dipping oil

Bread dipping oil

Put 1/2 c olive oil in a bowl, drizzle 1/4 c balsamic vinegar over the oil. Stir in 1 drop of black pepper essential oil. Sprinkle 1/4 c grated Parmesan cheese over. Serve

Wednesday, January 22, 2014

Cooking with Essential Oils

Over the past several months I've been learning about using essential oils in my home. I've really enjoyed learning about them and using them. One of the many ways I use them in my house is in my cooking. I'm teaching a class this week about cooking with essential oils and these are the recipes I will be sharing.

Orange Truffles (gluten free)

1 20 oz bag of dark chocolate chips
1 ½ c heavy cream
2 drops Wild Orange Essential oil

Put the chocolate chips in a microwave safe bowl. Put the heavy cream in a pot and scald it (very hot but not boiling). Pour the hot heavy cream over the chocolate chips. Wisk until melted together. If you still have pieces of chocolate chips that won’t melt then microwave the mixture for 20 seconds, wisk again, repeat as needed until melted together. Add essential oil and stir. Cover and put in fridge until hard. Use a melon baller to make small balls. Coat in hard chocolate coating like almond bark (I buy mine from chocoley.com so it’s gluten free and I like the quality). Top with an almond if you want.


Peppermint Truffles (gluten free)

1 20 oz bag of dark chocolate chips
1 ½ c heavy cream
3 drops peppermint essential oil

Put the chocolate chips in a microwave safe bowl. Put the heavy cream in a pot and scald it (very hot but not boiling). Pour the hot heavy cream over the chocolate chips. Wisk until melted together. If you still have pieces of chocolate chips that won’t melt then microwave the mixture for 20 seconds, wisk again, repeat as needed until melted together. Add essential oil and stir. Cover and put in fridge until hard. Use a melon baller to make small balls. Coat in hard chocolate coating like almond bark. (I buy mine from chocoley.com so it’s gluten free and I like the quality)


High Protein Pancakes (gluten free)

2 c cottage cheese
6 eggs
4 T agave or honey
2 t vanilla
2 t baking powder
½ t salt
1 c uncooked rolled oats (quick or old fashioned are fine)
½ c uncooked quinoa
1 drop Cinnamon essential oil
1 drop Wild Orange essential oil

Put all ingredients in a high powered blender. Blend on high for about a minute. Make silver dollar size pancakes on a griddle at 325 degrees.

Cilantro Lime Salsa (gluten free)

1 can diced tomatoes
1 can rotel
1 small can sliced jalapenos (can add more if you like more heat)
1 handful cilantro leaves
1 t garlic powder
¼ t cumin
½ t salt
2 drops Lime essential oil

Put all ingredients in blender and blend on low until all combined but not too pureed.

Tangerine Fruit Dip (gluten free)

2 – 8 oz packages of cream cheese
1 c vanilla yogurt
1/2 c honey
1/2 c heavy cream (1 c of whipped cream would work too)
4 drops Tangerine essential oil

Whip together and serve with fruit. I added 1/2 c heavy cream. It was a little too dense.



Jillard’s Curry (gluten free, just make sure your curry paste is gf)

15 oz Chopped tomatoes ( or use one regular can of diced Tomatos)
4 Skinless chicken breast – cubed
2 Medium onions – finely chopped
2 Cloves of garlic- finely chopped
1 Inch sized piece of ginger – finely chopped (or 2 drops Ginger essential oil)
1 Tsp Turmeric powder
0.5 Tsp Chilli powder
2 Tsp Cumin seeds
1 Tsp salt
0.25 cup of Vegetable oil
2 Tbs Madras or Jalfrezi curry paste
10 Curry Leafs chopped (Optional)
Heat the oil in a pan and add the cumin seeds. When crackling add the chopped onion and fry until golden. Add ginger and garlic and after 2 minutes add the turmeric, chilli, salt.
After 2 minutes add the curry paste mix well then add the tomatoes.
Mix well and add the chicken and after 5 minutes add 2 cups of water, cover and allow to simmer for at least 40 minutes.


Aloo Gobi (gluten free)
4 large potatoes
1 medium head of cauliflower
4 t cumin seeds
¼ c cooking oil
1 c water
2 cloves garlic
1 drop Ginger essential oil
1 drop Corriander essential oil
½ t turmeric
1 t salt
Cut potatoes into chunks, and separate cauliflower into florets. Mix ½ cup of the water, the garlic, turmeric, ginger, coriander and salt in a small bowl and set aside. Heat cooking oil in a large saucepan. Add cumin seeds to the oil and cook until they pop a little but don’t overcook, they burn easily. Add water mixture to the cumin seeds and stir to combine. Add the potatoes and cauliflower. Mix thoroughly. Add the other ½ c water. Bring water to a boil, then simmer and cover until the potatoes and cauliflower are tender. Keep an eye on it, you might have to add more water.


Blender waffle (gluten free)
3 c buttermilk
3 c uncooked grains (combination of oats, quinoa, brown rice, millet, amaranth, etc)
4 eggs
4 t vanilla
4 T agave or honey
4 t baking powder
1 t baking soda
4 T melted coconut oil
1 ½ t salt
2 drops Cinnamon essential oil
Put all in a high powered blender. Blend and use in waffle maker as directed. When mine is a little too thin I like to add some peanut butter powder.



No-Knead Bread (Rosemary)
Jim Lahey at the Sullivan Street Bakery via Mark Bittman at New York Times

Yields one 1 1/2 pound loaf

3 cups bread flour, more for dusting
1/4 teaspoon yeast
1 1/4 teaspoons salt
1 1/2 c cool water
Cornmeal or wheat bran as needed.
2 – 3 drops Rosemary essential oil

1. In a large bowl combine flour, yeast, salt and essential oil. Add water, and stir until blended; dough will be sticky. Add a little more water if you need to make it sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at room temperature, out of sunlight, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles and it's a little bit darker of a color. Use lightly floured hands to pull the dough off the edges of the bowl and tuck the edges in to make it a round ball. Make sure there is a light coating of flour all over the ball of dough, not too much, just enough so you can pick it up without the dough sticking to your hands.

3. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Fold towel over to cover dough and put it in a draft free place to rise. Let it rise for 1-2 hours. When it is ready, dough will be doubled in size and will not readily spring back when poked with a finger.

4. A half-hour before dough is ready, heat oven to 475°. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes (I ended up only baking mine 10 minutes extra), until loaf is beautifully browned. Cool on a rack.


On Guard Wassail (gluten free)

2 c apple juice
1 c cranberry juice
4 drops On Guard essential oil
2 drops Wild Orange essential oil
2 drops Lemon essential oil

Mix all ingredients in a saucepan. Heat until hot, enjoy.


Teriyaki Sauce (gluten free)

1 c soy sauce (I use gluten free Tamari soy sauce)
1 c mirin
1 c brown sugar
4 cloves garlic, sliced in half
2 drops Ginger essential oil

Wisk all ingredients in a saucepan. Bring it almost up to a boil, then turn down to a low simmer and simmer for about an hour. Watch very carefully the whole time. It boils over easily. I use this sauce on chicken or salmon. When using chicken I use chicken thighs. I simmer the chicken thighs in teriyaki sauce just until cooked. Then I put the chicken on a foil lined cookie sheet in a single layer and spoon more sauce over. Then I broil the chicken on both sides until all the fat renders off.


Pasta Sauce (gluten free)

1 28 oz can of crushed tomatoes (preferably San Marzano tomatoes)
1 medium onion diced
2 T olive oil
2 cloves of garlic minced
1-2 drops Basil essential oil
Salt to taste

Put oil, onion and a little bit of salt in a skillet. Cook on medium heat until onions are very soft. Add garlic and cook for a couple of minutes. Do not let garlic burn. Add the tomatoes and Basil. Let the tomatoes simmer for about 20 minutes. If you want a tighter sauce you can add 1 T of tomato paste. Salt to taste.



Lemongrass Chicken (gluten free)

2 lbs chicken thighs

Marinde:
3 T brown sugar
2 T diced onion
2 T minced garlic
1-2 drops Lemongrass essential oil
3 T fish sauce
1 T soy sauce
1 T oil

Mix all marinade ingredients. Put chicken thighs in a bowl or gallon plastic bag. Add marinade ingredients. Mix well and put in the fridge to marinate overnight. When you’re ready to cook it you can cook it on a grill or under the broiler in the oven on both sides until all the fat is rendered off. I like to serve this with rice, julienne carrots and cucumber and fresh cilantro. You can also add siracha or garlic chili paste for some spice.

Monday, October 29, 2012

Jello Fruit Roll Up



Easy, cute, fun and the kids LOVED them.

Jello Fruit Roll Up
http://www.joyofjello.com/?p=1085

Gelatin Pinwheel/ Fruity Roll-Ups

1 (3 oz.) pkg. jello

1/2 cup water

1 1/2 cups miniature marshmallows

Lightly spray an 8 or 9 inch pan square pan with non-stick cooking spray and make sure it is spread well.

Stir together water and jello powder in a glass bowl and microwave for 1 minute. Remove bowl and stir well making sure jello is dissolved. If necessary, return to microwave for 20 seconds or so to make sure jello is dissolved and stir again.

Add marshmallows and return to microwave for 20-40 seconds or until marshmallows have just begun to puff. This is the key to a successful marshmallow layer! If you over cook the marshmallows, they just dissolve and your roll-up will not have two distinct layers.

Whisk quickly until marshmallows are dissolved.

Pour quickly into prepared pan and chill in fridge for 45 minutes or until well set. Creamy layer will float to the top.

Remove the pan from fridge. At this point, the jello should be very firm and easy to handle. Gently pull one side away from pan and lift entire sheet onto counter. Starting at one end, roll up tightly. With seam side down, cut into 10-12 (1/2) inch slices. We found it easiest to cut with a piece of thread or dental floss. Just put the string around roll-up, cross and pull.

Curry Pancit


Curry Pancit

I made this recipe from a pancit recipe my moms been making for years.

I put 10 cups of chicken broth in a pig pot. Add 1/4 c soy sauce (tamari to make it gluten free), 2 t fish sauce, 1 T sesame oil, and 2 T curry powder. Bring it to a boil and put in a shredded cooked rotisserie chicken, sliced green beans, sliced carrots, sliced onions, sliced celery or any other veggies you want to add. Once they're soft take them out with a large straining ladle and put in a large bowl. Then to the boiling broth add a package of pancit noodles. Cook the noodles for 5 minutes. Strain and add noodles to the veggies and mix well. I like to run a knife through the noodles a few times to break them into smaller pieces. Serve with lemon wedges if you like.

I love these noodles! They keep well in the fridge for several days.

Raspberry Vinaigrette Salad


Really delicious salad. After making it once I've been asked to bring it to many other parties.

Raspberry Vinaigrette Salad
http://aaronandcarlyn.blogspot.com/2012/01/bacon-apple-vinaigrette-salad.html

2-3 Romaine Hearts, Shredded
1-2 apples chopped
1 pkg. Bacon, cooked and chopped
1 pkg. Walnuts
1 pkg Feta Cheese

Dressing:
1 cup Sugar
1 tsp salt
1 tsp dry mustard
1/2 cup Red wine vinegar
1/2 small Red onion
1/2 cup olive oil
1 tsp poppy seeds

Combine 1st 5 ingredients for dressing in a blender and blend till smooth. Slowly add in oil while blender is running. Stir in poppy seeds. It's easy and yummy as that!

Black Bean Chocolate Cake



This is a really good cake. It's gluten free and my go to chocolate cake. It's good with or without frosting.

Black bean cake:

1 15 oz can of black beans, 5 eggs, 1 T vanilla, 1/2 t salt, 6 T unsalted butter melted, 3/4 c granulated sugar, 6 T unsweetened cocoa powder, 1 t baking powder and 1/2 t baking soda. I just put everything in my vitamix and blend it up. If you have a regular blender you should blend the butter, eggs, vanilla together, then add, sugar, baking powder and soda together and blend again, then add cocoa powder and blend and lastly the beans and then blend really well. Bake it like a cake at 325 for about 40 minutes.

Brazilian Cheese Bread


This is our favorite gluten free roll. You may have had this at a Brazilian Steakhouse before. They're really easy, no rising or anything. I put everything in my Vitamix and blend, pour and bake. Tapioca flour is also Yucca flour.

Easy Brazilian Cheese Bread

http://www.simplyrecipes.com/recipes/easy_brazilian_cheese_bread-print/
INGREDIENTS
1 egg*
1/3 cup olive oil
2/3 cup milk
Scant 1 1/2 cups (170 grams) tapioca flour
1/2 cup (packed, about 66 grams) grated cheese, your preference, though we got the best results from Mexican farmer's cheese - queso fresco
1 teaspoon of salt (or more to taste)
Special equipment recommended:
One or two mini muffin tins. Mini muffin tins are about half the size of a regular muffin pan. The muffin openings are about 1-inch deep, and 1 3/4 inch wide at the top.
*It helps when baking with eggs to start with eggs at room temperature. If you don't plan ahead (that would be me, usually) you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge.
METHOD
1 Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
2 Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.
Eat while warm or save to reheat later.
Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.
Yield: Enough batter for 16 mini muffin sized cheese breads.

Chocolate Charlie


This was a yummy easy to put together treat. Salty and sweet.

Chocolate Charlie
- Theresa Mears

Chocolate Charlie Theresa Mears

2 lb Ghirardelli chocolate broken up and melt in microwave

Add 1 c. peanut butter 2 c. mini marshmallows

3 c. rice crispies 2 c peanuts

Pour into 9 x 13 pan and cool, cut in pieces

Nutella Rice Krispy Treat


These were SO good and really easy. I left out the shortening.

Nutella Rice Krispy Treats
http://www.chef-in-training.com/2012/03/nutella-rice-krispy-treats/
INGREDIENTS

Print This Recipe
6 cups Rice Krispy Cereal
1 (10.5 oz) bag mini marshmallows
1/4 cup butter
1 heaping cup Nutella
- TOPPING -
1/2 cup milk chocolate chips
1 cup Nutella
1 Tbsp. shortening
INSTRUCTIONS

Measure out Rice Krispies cereal into a large bowl and set aside.
In a medium saucepan over medium heat, melt butter and marshmallows together until smooth.
Once marshmallows and butter have melted together add Nutella and stir until well combined.
Pour marshmallow mixture over the cereal. Stir to coat evenly. Press into a greased pan.
To make topping, heat Nutella, chocolate chips and shortening in a medium sauce pan over medium-medium low heat until smooth. Spread over the top of Rice Krispy Treats.
Stick in the fridge and let it set up. Once they have set, cut into them and eat up!

Chex Heaven


Chex Heaven

- Sasha Murray

My friend Alashandra who has Celiac shared this recipe of her sisters with me. It's a delicious Gluten Free treat. I don't usually use the butterscotch chips.

Ingredients:
1 ½ C. Karo Syrup
1 ½ C. Sugar
Chips
1 ½ C. Peanut Butter
Chips

Directions:
Heat Karo syrup and sugar together in saucepan over
medium heat, until just barely boiling. Add peanut butter
and stir well. In a large bowl, pour mixture over entire box of
cereal. Mix well. Spread in thin layer on wax paper on counter

1 (16 oz) Box Corn Chex
1 bag Milk Chocolate

½ bag Butterscotch

and let cool a bit. Melt chocolate chips in microwave. Pour
into a Ziploc bag, cut a tiny hole in the corner and drizzle
the chocolate over the chex mixture. Do the same with the
butterscotch. Let cool and dig in!

Thursday, May 17, 2012

Spinach Dip

I made this spinach dip for a baby shower tonight, it was delish!


Spinach Dip
Kerstin

2 10 oz packages frozen spinach, thawed and drained
2 14 oz cans of artichoke hearts, drained and finely chopped
2 8 oz packages of cream cheese
1/2 c mayo
1/2 c sour cream
1/2 c shredded parmesan cheese
1 c c shredded mozzarella cheese
5 cloves of garlic, minced
4 stalks green onion, diced

Mix everything together in a big bowl. Put the mixture in a 9 x 13 pan and bake at 375 degrees for about 45 minutes or until heated through and bubbly and slightly golden.

Wednesday, May 16, 2012

Monster Cookies (Gluten Free)

This is a new recipe I made today. They are delicious!! They're gluten free and they don't have any butter. You won't miss it!

Monster Cookies (Gluten Free)

4 cups extra crunchy peanut butter
3 cups granulated sugar
1 c brown sugar
5 eggs
2 cups oats
4 t vanilla
1 t salt
4 t baking soda
2 cups chocolate chips
1 c M&M’s

Mix everything except the chocolate chips and M&M’s in a large bowl with your hands. Add the chips and M&M’s and mix again with your hands.

Put on a greased cookie sheet about a 2 t ball a couple of inches apart. Bake at 350 for about 10 minutes. You want to bake them until they're set, but don't bake until they're golden or they will be too crunchy and dry.


Gluten Free Carrot Cake (will add picture soon)

Gluten Free Carrot Cake

Mix together:
2 1/2 cups sugar
4 eggs
8 oz crushed pineapple, drained
1 tsp salt
1 1/2 cups vegetable oil
¾ c buttermilk
2 tsp vanilla
2 cups finely shredded carrot, packed
3/4 c shredded sweetened coconut

Add and mix:

1 1/4 cup brown rice flour
3/4 cup potato starch
1/2 cup tapioca flour
1/2 cup sweet rice flour
2 1/2 tsp xantham gum
1 Tbsp baking soda
1 Tbsp cinnamon
1 tsp ground nutmeg

Pour into a 9 x 13 pan and bake for about 40-45 minutes at 350 degrees or until cooked through.

While warm pour over the buttermilk glaze. Once completely cooled top with cream cheese icing:

Buttermilk glaze:

Ingredients
1 cup sugar
1/2 cup buttermilk
1/2 cup butter or margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1 ½ t baking soda

Preparation
· Bring first 4 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla and baking soda. Be ready to mix because the mixture will bubble up after you add the vanilla and soda. Keep stiring it until it’s a nice glossy glaze, then cover the cake with it.


Cream Cheese Frosting:
Ingredients
3/4 cup butter, softened
12 oz cream cheese softened
3 cups sifted powdered sugar
1 1/2 teaspoons vanilla extract

·Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

Tuesday, November 29, 2011

Mini German Pancakes



These were really cute and were good but I think I prefer German pancakes cooked in a big pan. This was just wasn't as buttery since the butter is mixed in instead of melted at the bottom.

Mini German Pancakes
http://realmomkitchen.com/489/mini-german-pancakes/
1 cup milk
6 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1 tsp. orange zest (optional)
1/4 cup butter, melted

1. Preheat oven to 400 degrees F. Blend first six ingredients (milk thru orange zest) in a blender. Be careful to see that any flour clumps get well-blended.
2. Blend in butter a little at a time in order to temper the eggs.
3. Grease muffin tins well and distribute batter evenly between 24 tins (I did more like 18. Gimme Some Oven’s tins were slightly less than half-full. I used a 1/4 cup measuring cup and filled it almost full.) Bake for 15 minutes, or until puffy and golden on top.
4. Served with your favorite toppings. (Mine was a dusting of powdered sugar and triple berry sauce. I have other suggestions up top)

Chicken Pot Pie Crumble


I thought this was really good but Matt gave it just a good rating. It's like having pie crust all throughout instead of just on the top and bottom.
Chicken Pot Pie Crumble
http://www.favfamilyrecipes.com/2011/01/chicken-pot-pie-crumble.html
1 1/2 Lbs chicken
3 cups chicken broth
2 tablespoons vegetable oil
1 onion , chopped fine (about 1 cup)
3-4 carrots, peeled and sliced (about 1 cup)
1/2 c. celery, chopped fine
salt and pepper (to taste)
4 tablespoons (1/2 stick) unsalted butter
1/2 c. flour
1 c. milk
3/4 c. frozen peas

Crumble Topping:
2 c. flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp pepper
1/8 tsp cayenne pepper
6 Tbsp unsalted butter , cut into 1/2-inch cubes and chilled
3/4 c. Parmesan cheese
1 c. heavy cream

FOR THE CHICKEN: Bring chicken and broth to simmer in covered Dutch oven over medium heat (If you don't have a dutch oven, just use a stock pot). Cook until chicken is just done (8 to 12 minutes). Transfer cooked chicken to large bowl. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Do not wash Dutch oven.

FOR THE TOPPING: Combine flour, baking powder, salt, pepper, and cayenne in large bowl. Sprinkle butter pieces over top of flour. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal. Stir in Parmesan. Add cream and stir until just combined. Crumble mixture into irregularly shaped pieces onto a baking sheet. Bake at 450-degrees until fragrant and starting to brown (10-13 minutes). Set aside.

FOR THE FILLING: Heat 1 tablespoon oil in now-empty Dutch oven over medium heat. Add onion, carrots, celery, salt and pepper. Cover and cook, stirring occasionally, until just tender (about 5 minutes). While vegetables are cooking, shred chicken into small bite-size pieces. Transfer cooked vegetables to bowl with chicken; set aside.

Heat butter in empty Dutch oven over medium heat. When foaming subsides, stir in flour and cook 1 minute. Slowly whisk in reserved chicken broth and milk. Bring to simmer and stir until sauce thickens, about 1 minute. Add salt and pepper to taste. Remove from heat and stir chicken-vegetable mixture and peas into sauce.

Pour mixture into 9x13 pan (or if you have small individual-sized oven-safe dishes, you can use those-- see picture above). Scatter crumble topping evenly over filling. Bake at 400-degrees until filling is bubbling and topping is well browned (about 12-15 minutes). Serve hot and enjoy!

Korean Beef Tacos


You cook this in the crock pot. It was easy and good.
http://crockpot365.blogspot.com/2011/11/slow-cooker-shredded-korean-beef-tacos.html
Korean Beef Tacos
3-4 pounds beef roast (I used a trimmed chuck roast)
1/2 cup brown sugar
1/3 cup soy sauce (La Choy and Tamari Wheat-Free are gluten free)
1 head garlic (peeled, but leave cloves intact--approx 10 cloves)
1/2 onion, diced
1 inch fresh ginger root, peeled and grated
2 tablespoons seasoned rice wine vinegar
1 tablespoon sesame oil
1 whole jalapeno, diced (be careful! use gloves!)


The Directions.

Use a 6-quart slow cooker. Okay. This truly can't be any easier. I didn't brown my meat, but I did trim off the visible fat. I can make these directions complicated and tell you to add this or that first,
but it honestly doesn't matter. This is going to cook on low all day long, and the ingredients will distribute just fine all on their own. Throw everything in however you'd like.

Cover, and cook on low for 8-10 hours or until meat has fully shredded---

Raspberry Lemon Pie



I made this for Thanksgiving. It was delicious! Lemony and tart.
Raspberry Lemon Pie
http://thimbleanna.com/recipes/rasppie.html

1 (10-oz.) package frozen red raspberries in syrup, thawed
1 T. cornstarch
3 egg yolks
1 (14-oz.) can sweetened condensed milk
1/2 cup ReaLemon lemon juice from concentrate
1 (6-oz.) packaged graham cracker crumb pie crust
(I prefer to make my own graham cracker crust - it is not as pretty, but I think it has more flavor. Recipe follows.)
Whipped Topping

Preheat oven to 350 degrees. In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear. In medium bowl, beat egg yolks; stir in sweetened condensed milk and lemon juice. Pour into crust; bake 8 minutes. Spoon raspberry mixture evenly over top. Chill 4 hours or until set. Spread with whipped topping and serve.

Graham Cracker Crust

Combine 1 cup crushed graham cracker crumbs, 1/3 c. sugar and 1/3 c. melted butter. Press into the bottom of a pie pan. Bake for 10 minutes at 350 degrees.

Hot chocolate on a stick with homemade marshmallows



I tried a few recipes for hot chocolate on a stick and this is by far my favorite. It's like a chocolate truffle so it's delicious when you eat it off the stick or melted in milk as hot chocolate. The marshmallows are delish and easier than you think!

Homemade Marshmallows
http://www.foodiewithfamily.com/2008/12/05/homemade-marshmallows-foodie-christmas-gift-4/

Scroll to the bottom for an easy-print version of this recipe!

.75-oz unflavored gelatin (3 envelopes of Knox gelatin)
1/2 cup cold water
2 cups granulated sugar
2/3 cups light corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract

Confectioners sugar, Cornstarch (optional)

Line 9 x 9-inch pan with plastic wrap and lightly oil it. Set aside.
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes.
Meanwhile, combine sugar, corn syrup and 1/4 cup water in a small saucepan. Bring the mixture to a rapid boil and boil hard for 1 minute.
Pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, to high speed. Add the salt and beat for 12 minutes. After 12 minutes, add in the vanilla extract beat to incorporate.
Scrape marshmallow into the prepared pan and spread evenly (Lightly greasing your hands and the spatula helps a lot here). Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.
In a shallow dish, combine equal parts cornstarch and confectioners’ sugar. Remove marshmallow from pan and cut into equal pieces with scissors (the best tool for the job) or a chef’s knife. Dredge each piece of marshmallow in confectioners’ sugar mixture.
Store in an airtight container.

Hot Chocolate on a Stick
http://www.foodiewithfamily.com/2011/01/06/hot-chocolate-on-a-stick/
Print
Recipe Type: dessert, candy
Author: Rebecca Lindamood Adapted from King Arthur Flour
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 36
This creamy chocolate fudge confection can be nibbled in its pure form, skewered on a stick alone or with homemade marshmallows and simply eaten or swirled into hot milk for a hot chocolate that is second to none.
Ingredients

* 1/2 cup heavy cream
* 14-ounce can sweetened condensed milk (1 1/4 cups)
* 3 cups semisweet chocolate (3 cups chopped chocolate bars or chips)
* 3/4 cup unsweetened baking chocolate (4 ounces)
* wooden sticks, lollipop sticks, candy canes or bamboo skewers
* optional, crushed candy canes, marshmallows and/or cocoa powder

Instructions

1. Line an 8 x 8-inch pan or a 9 x 9-inch pan with foil and set aside.
2. Combine the cream and sweetened condensed milk in a heavy bottomed saucepan over medium heat. Heat until it is steaming, but not boiling, stirring occasionally to keep from scorching.
3. Add all of the chocolate and remove from the heat. Allow the chocolate to melt, undisturbed, for 10 minutes. After 10 minutes, whisk firmly until it is thick and shiny. You can add a few drops of flavoring extract or oil at this point, or add some powdered espresso or vanilla. Whisk vigorously again to incorporate the flavoring (if used.)
4. Use a rubber or silicone spatula to spread the mixture out evenly in your prepared, foil-lined pan. Allow to cool at room temperature 12 hours or overnight so that it firms slowly.
5. Take the fudge from the pan and remove the foil. Place on a cutting board.
6. Using a knife heated with hot water and wiped dry, cut the fudge into 36 equal-sized cubes. You can either stick a lollipop stick (or candy cane) into the center of each block or leave as is. Additionally, you can press the cut sides of the fudge into crushed candy canes, roll them in cocoa powder or top with marshmallows.
7. Wrap tightly and store at room temperature.

Chicken Parmesan


http://foodwishes.blogspot.com/2008/02/end-of-chicken-parmesan-as-you-know-it.html

This is a video of making chicken Parmesan with croutons on the top instead of breading and frying. It's delicious and so easy. Mine didn't cook in 35 minutes. I ended up cutting the chicken into chunks and putting it back in the oven for another 25 mins.

You basically put a couple of T of olive oil in the bottom of a casserole pan. Add 1 T of minced garlic and mix it into the oil. Put 5 chicken breasts on top of the oil. Top with a jar of marinara sauce. Then sprinkle on mozzarella and Parmesan. Then spread a package of croutons on top and top with more of the two cheeses. Then bake at 350 until done. For me it was about an hour.

Monday, October 24, 2011



This recipe was really good. I served it over pasta. In place of the wine I used chicken broth.
Angel Chicken...slow cooker
http://cleverlyinspired.blogspot.com/2011/02/angel-chickenslow-cooker.html

You will need
4 skinless, boneless chicken breast halves (about 1-1/2 pounds)

1 8-oz. pkg. fresh button mushrooms, quartered

1 6-oz. pkg. fresh shiitake mushrooms, stems removed, caps sliced

1/4 cup butter

1 0.7-oz. pkg. Italian dry salad dressing mix

1 10-3/4-oz. can condensed golden mushroom soup

1/2 cup dry white wine

1/2 of an 8-oz. tub cream cheese spread with chives and onion

Hot cooked rice or angel hair pasta


melt butter in a saucepan....

add in italian dressing packet

stir in soup , wine and cream cheese until it combines and melts

cut up mushrooms (I used all button...because I had them)

mixture is combined...

place mushrooms on the bottom of slow cooker...top with chicken....pour sauce on top...
close top and cook on low for 5 hours.

Stuffed spaghetti squash



This recipe was delicious. I filled mine with ground bison, onion, garlic, squash, tomatoes, Italian tomato sauce, bread crumbs, mozzarella and parmesan.

Stuffed Spaghetti Squash

http://www.sweettoothsweetlife.com/2011/04/25/sensational-stuffed-spaghetti-squash/

Recipe by Courtney

Ingredients:

* 1 spaghetti squash, cut lengthwise
* 1/2 tbsp extra virgin olive oil
* 1/2 tsp minced garlic
* 1/2 cup diced onion
* 2 celery stalks
* 4-5 baby carrots (or one carrot)
* 1/2 cup peppers
* 2 slices turkey bacon
* 1/2 cup each, zucchini & yellow squash
* 1 cup fresh spinach leaves
* 1/2 cup Italian-style diced tomatoes
* 1/4 cup breadcrumbs
* 3/4 cup marinara sauce
* 3 tbsp Chavrie goat cheese
* 1/2 cup reduced-fat mozzarella cheese
* parmesan cheese
* Salt, pepper, dried basil, or any other spices you enjoy

Directions:

Preheat oven to 375F. Halve the squash length-wise and scrape out the seeds. Place the halves of the squash in a large pot of boiling water for 10-15 minutes. Set aside to cool.

In a large skillet, sauté the garlic and onion in olive oil. Add celery, carrots, peppers, and turkey bacon softened. Add zucchini, squash, tomatoes, and spinach and cook an additional 5 minutes.

Scrape the meat out of the squash and place in a large bowl. Add the sauteed veggies, breadcrumbs, marinara sauce, goat cheese, and spices. Mix and return the mixture to the empty squash halves. Top with extra marinara, mozzarella, and parmesan cheese. Bake until the top is bubbling and melted. ENJOY!

Friday, October 14, 2011

Granola Bars


I love this granola bar recipe. I adapted it from a few recipes I found:

Ingredients:
2 1/2 C. quick oats
1/2 C. Rice Krispies
1/2 C. semi-sweet chocolate chips
1/2 C. brown sugar
1/2 C. canola oil
1/4 C. honey
1 egg


Directions:
Mix all ingredients (except for the chocolate chips). Once everything is combined gently fold in the choco chips.

Press the mixture into a baking pan lined with parchment paper.


Bake at 350 for about 20 minutes. Check them at 15. When they're slightly golden they're done. Let them completely cool then cut into bars.

Oven Egg Omlet



This was really good. We had it for dinner last week. I used bacon, cheese and green onion.
Oven Omelet Roll

1 cup milk
1/4 cup cornstarch
10 large eggs
1 tablespoon Dijon mustard
salt and ground pepper
3/4 cup cooked ham, sausage, or bacon
1 1/2 cups shredded cheddar
Preheat oven to 350 degrees. Line bottom of a jelly roll type pan with parchment paper, leaving a 1-inch overhang on the two shorter sides. Grease parchment paper. Do not skip the parchment paper on this recipe. You need it to roll the omelet.
In a bowl, whisk together milk and cornstarch. Add eggs, mustard, 1 teaspoon salt, and teaspoon pepper; whisk to combine. Pour into pan. Sprinkle meat over top in an even layer.
Bake until edges of omelet are set, 15-18 minutes. Sprinkle with cheddar; bake until cheese has melted, 2 to 4 additional minutes.
Beginning at one shorter end, lift parchment, and roll up omelet tightly,
peeling back parchment as you go.
Slice and serve.

Thursday, September 15, 2011

Cinnamon Roll Cake


This cake was really good and much easier than the process of making cinnamon rolls.

http://cookinupnorth.blogspot.com/2011/07/cinnamon-roll-cake.html
Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla


While warm drizzle the glaze over the cake.

Tuesday, August 2, 2011

Rigatoni Pie


I found this idea on pinterest. It looked like such a cool idea to make a simple dinner recipe fancy. It was really easy. Just make sure to put the spring form pan on a large pan with sides because the juices will leak out while baking.

Pasta Pie
Adapted from Martha Stewart

1 pound rigatoni
2 Tablespoons olive oil, divided
1 pound ground beef (I used ground sirloin)
2 garlic cloves, crushed
1/4 teaspoon freshly ground pepper
1 can (28 ounces) good quality crushed tomatoes
Butter, for pan
Salt
1 cup finely grated Parmesan cheese
8 ounces coarsely grated mozzarella

In a large pot of salted boiling water, cook pasta until slightly underdone (I cooked mine for 12 minutes when the box indicated 14 minutes). One pound of pasta should be cooked in 6 quarts of water, make sure you are using a big enough pot so the pasta doesn't stick together. When done, rinse in cold water and drain again. Toss pasta with 1 Tablespoon olive oil to coat. Set aside.

Heat remaining 1 Tablespoon olive oil in a large skillet over medium-high heat. Add ground beef. Cook, stirring occasionally until browned. Add garlic, 1 teaspoon salt and pepper. Cook 2 minutes more.

Add crushed tomatoes; simmer until thickened, about 20 minutes.

Toss pasta with Parmesan cheese. Butter a 9-inch springform pan. Tightly pack pasta into pan, standing each piece on end. Spread meat sauce on top of pasta.

Push the meat sauce into the pasta holes filling each one up. Stuffing the meat into the holes is a weirdly satisfying task. Enough said.

Place in a 400 degree oven for 15 minutes. Sprinkle mozzarella cheese on top and bake another 10-15 minutes until cheese is golden. Remove from oven and let stand for 15 minutes. Run a knife around the edge to loosen and then unmold.

Cut into wedges and serve with any remaining meat sauce you might have.

Homemade Auntie Anne's Pretzels



I don't think these taste exactly like Auntie Anne's, but they're seriously good.

Homemade Auntie Annes Pretzels
Adapted From Korean American Mommy (http://www.koreanamericanmommy.com/2010/12/homemade-pretzels.html)
Makes: 10-12 large pretzels
Prep Time: 1 hour, plus 1 hour and 20 minutes for rising
Cook Time: 10 minutes
http://www.sprinklesofparsley.com/2011/01/homemade-auntie-annes-pretzels.html

Ingredients
Dough
1 1/2 cups warm water
1 1/8 teaspoon active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoon salt
3 cups all purpose flour
1 cup bread flour

Baking Soda Bath
2 cups warm water
2 tablespoons baking soda

Toppings
4 tablespoons butter, melted
rock salt
1 cup granulated sugar
2 teaspoons cinnamon

Icing
2 cups powdered sugar
3-4 tablespoons water

Directions
To prepare your dough, combine 1 1/2 cups of warm water and yeast into the bowl of an electric mixer. Using a spoon, gently stir until your yeast dissolves. Then add your brown sugar and salt and stir until dissolved. Add your all purpose flour and bread flour and using the paddle attachment, mix on low for about 10 seconds until combined. Switch your attachment to the dough hook and mix on high for 5 minutes to knead your dough. If you don't have an electric mixer, you can knead by hand. Lightly grease a large pot by brushing the bottom and sides of the pan with olive oil. Place your ball of dough in the center of your pot, cover it, and let it sit for 1 hour in a warm space to rise. I keep my oven at 350 degrees and place the pot on top of the stove.

Immediately after making your dough, prepare your baking soda bath in a large mixing bowl by combining 2 cups of warm water and 2 tablespoons of baking soda. Stir until dissolved and continue to stir regularly while the dough is rising.

Once your dough is finished rising and has doubled in size. Put your ball of dough on a pastry mat and remove a section about 3/4 cup in size. You can break off as large or as small of a piece as you like depending on the pretzel size you want to make. Roll your section of dough into a long 1/2 inch thick string of dough. The length will vary depending on how big you want your pretzel, but the thickness should be no bigger than 1/2 inch in diameter. When rolling the dough, I found it helpful not flouring my work surface and lightly wetting my hands with water (not soaking wet). To get the right shape, roll the dough up and down with your hands, all the while pushing from the center out to get a long and narrow string of dough. That's what worked for me, but you'll find a good rhythm of your own too I'm sure!

Once you have your long string of dough, bring one end to the center, letting it hang slightly over the edge. Then bring your other end over and weave it underneath the first loop to get a pretty knot. Then dip your pretzel into the baking soda bath water, making sure to hold its shape in place. Place it on a well greased cookie sheet, making sure to put them about 1 1/2 inches in between each other. Preheat your oven to 450 degrees and let your pretzels sit for 15-20 minutes before baking to allow for a second rise. Bake for 10 minutes or until golden brown.

Meanwhile, prepare your dipping ingredients. Melt about 4 tablespoons of butter. Then mix your sugar and cinnamon together if you're making cinnamon sugar pretzels. To make an icing glaze to dip your cinnamon sugar pretzels in, combine your powdered sugar and water together in a bowl. Mix until combined and set aside for dipping. When your pretzels are cool enough to handle, generously brush them all over with your melted butter. Then dip in your cinnamon sugar mixture until coated or sprinkle with sea salt. Serve your traditional pretzels with a side of mustard for dipping or serve your cinnamon sugar pretzels with icing.

Deep Dark Chocolate Cookies


I found these cookies on pinterest, my new favorite obsession. They're good. Rich and yummy. You definitely don't want to over bake these.

Deep Dark Chocolate Cookies
Nonstick vegetable oil spray

1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided

3 large egg whites, room temperature

2 1/2 cups powdered sugar, divided (I used 2 cups)

1/2 cup unsweetened cocoa powder

1 tablespoon cornstarch

1/4 teaspoon salt

Preheat oven to 350°F. Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.

Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 (I halved the sugar here) cup sugar. Continue beating until mixture resembles soft marshmallow creme. Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).

Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.


Yield: Makes about 18

divine-baking.com

Monday, June 27, 2011

Thai Coconut Chicken Soup


My sister-in-law Holley who's an amazing cook recommended this recipe. It's really good! I didn't have lime leaf so I didn't add it, but I think it would have added a lot to it.

Thai Coconut Chicken Soup
Recipe courtesy Tyler Florence

Prep Time: -- Inactive Prep Time: -- Cook Time: --
Level:
--
Serves:
4 servings
Ingredients
1 quart chicken stock, recipe follows
1 stalk lemon grass, white part only, cracked open with the flat side of a knife
3 kaffir lime leaves, fresh or dried, hand torn
1 (3-inch) piece fresh ginger, peeled and thinly sliced
2 small Thai chilies, halved lengthwise
2 garlic cloves, crushed
1 (13-ounce) can unsweetened coconut milk
2 tablespoons Thai fish sauce (nam pla)
1 1/2 teaspoons sugar
1 (8-ounce) can straw mushrooms, rinsed
4 limes, juiced
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground pepper
1/4 cup chopped fresh cilantro leaves
Directions
Bring the stock to the boil over medium heat in a soup pot. Add the lemon grass, kaffir lime leaves, ginger, chilies, and garlic. Lower the heat to medium-low, cover, and gently simmer for 10 minutes to let the spices infuse the broth.

Uncover and stir in the coconut milk, fish sauce, sugar, mushrooms, lime juice, and chicken. Simmer for 5 minutes to heat the chicken through; season with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with cilantro. Be careful to avoid chewing the lemongrass, ginger, or lime leaves.

Carrot Cake


This carrot cake is seriously the BEST carrot cake I've ever had. I just put it in a 9 x 13 pan instead of doing layers to save on time. The buttermilk glaze says to add the baking powder and then boil, but you should add it when you add the vanilla after you've taken the mixture off the heat, otherwise it will boil over the whole time you're boiling it.

Carrot Cake

Cake:
Ingredients
· 2 cups all-purpose flour
· 2 teaspoons baking soda
· 1/2 teaspoon salt
· 2 teaspoons ground cinnamon
· 3 large eggs
· 2 cups sugar
· 3/4 cup vegetable oil
· 3/4 cup buttermilk
· 2 teaspoons vanilla extract
· 2 cups grated carrot
· 1 (8-ounce) can crushed pineapple, drained
· 1 (3 1/2-ounce) can flaked coconut
· 1 cup chopped pecans or walnuts
· Buttermilk Glaze
· Cream Cheese Frosting

Preparation
· Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.

· Stir together first 4 ingredients.

· Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.

· Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.



Buttermilk glaze:

Ingredients
· 1 cup sugar
· 1 1/2 teaspoons baking soda (don't add until after you add the vanilla and after the pan is off the heat or it will boil over!)
· 1/2 cup buttermilk
· 1/2 cup butter or margarine
· 1 tablespoon light corn syrup
· 1 teaspoon vanilla extract

Preparation
· Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.

Southern Living

Cream Cheese Frosting:
Ingredients
· 3/4 cup butter, softened
· 1 (8-ounce) package cream cheese, softened
· 1 (3-ounce) package cream cheese, softened
· 3 cups sifted powdered sugar
· 1 1/2 teaspoons vanilla extract

Preparation
· Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

Friday, May 27, 2011

Chocolate Biscuit Cake



This is the recipe for Prince William's grooms cake. It was SOO good. It's more like a cookie than a cake. I got digestives brand tea biscuits at world market and they worked great. I melted the chocolate, sugar and egg over a double broiler for a little bit just until the sugar melted and I thought the egg was cooked enough. It doesn't say in the recipe to cook the egg, but I was feeding this to kids and didn't want to worry about the raw eggs sitting out for any period of time. I think next time I will make this in a square pan and cut it into smaller brownie like chunks.

Chocolate Biscuit Cake
Recipe courtesy of Darren McGrady
Oprah.com | April 28, 2011

Servings: Makes one 6-inch round cake (8 portions)
Ingredients
1/2 tsp. butter , for greasing
8 ounces Rich tea biscuits
4 ounces unsalted butter , softened
4 ounces granulated sugar
4 ounces dark chocolate , for the cake
1 egg
8 ounces dark chocolate , for coating
1 ounce chocolate , for decorating
Directions
To make cake: Lightly grease a 6" x 2 1/2" cake ring and place on a tray on a sheet of parchment paper.

Break each of the biscuits into almond-size pieces by hand and set aside.

Cream the butter and sugar in a bowl until the mixture starts to lighten.

Melt the 4 ounces of dark chocolate and add to the butter mixture while constantly stirring.

Beat the egg into the mixture.

Fold in the biscuit pieces until they are all coated with the chocolate mixture.

Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is unmolded.

Chill the cake in the refrigerator for at least 3 hours.

To coat and decorate: Remove the cake from the refrigerator and let it stand while you melt the 8 ounces of dark chocolate.

Slide the ring off the cake and turn it upside down onto a cake wire.

Pour the melted chocolate over the cake and smooth the top and sides using a palette knife.

Allow the chocolate to set at room temperature.

Carefully run a knife around the bottom of the cake where the chocolate has stuck to the cake wire and lift it onto a tea plate.

Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake.

Monday, May 23, 2011

Pho' and Fried Spring Rolls



My great friend Becky taught me how to make pho' awhile ago. I've made it several times since she taught me. Each time has been a little bit different. Some better than others. This past time I made it I really liked how it turned out, so I thought I better write it down! Thank you Becky!!

Pho
1 whole chicken, thawed
Beef soup bones (preferably with some meat on them)
3 T chicken bouillon base (if you don’t have base then you need enough bouillon to make 2 quarts of broth)
Large piece of dicon radish cut in half lengthwise
2 large onions peeled and cut in half
2 big pieces of ginger (6 inch pieces) cut in half lengthwise
3 bags of pho hoa (Chinese special spice, it’s a tea bag that has all the spices in it. You can also buy the spices whole in a bag, toast them and put them in cheese cloth to put in the soup pot.)
Package of rice sticks (pho noodles, you can get them in many sizes, I like the smallest size thickness)
2 cubes of chicken (pho ga) soup seasoning (like bouillon cubes)
2 cubes of beef soup seasoning (like bouillon cubes)
1 quarter size piece of rock sugar
Thai basil
Cilantro
Mint (optional)
Hoisin sauce
Siracha (chili sauce)
Lime wedges
Bean sprouts

Put the chicken and beef in a very large pot (I use my canning pot). Cover them with water, bring to a boil, boil 5 minutes then remove chicken and beef from the pot and wash out the pot. This removes the impurities from the meat and bones.
Put the chicken and beef back in the pot. Fill the pot with water. Leave about 4 inches at the top of the pot. Bring the water up to a boil.
While you’re waiting for the water to boil char the 2 onions, dicon and ginger under a broiler.
Once the water is almost to a boil add the charred vegetables, the bags of special spice, the cubes of beef and chicken seasoning and the chicken bouillon base. Bring the soup up to a boil and then turn it down a little so it’s still bubbling, but not at a full boil. Let the soup cook as long as you can, 6-8 hours or more. Leave it uncovered so it can cook down and condense the flavor.
Put the rock sugar in the last 20 minutes of cooking.
Once the soup is done cooking pull the chicken and beef out. Shred the chicken and any beef there might be. Strain out all the veggies and seasoning bags and discard.
Cook the rice sticks in boiling water for 5-7 minutes depending on thickness of the noodle. Strain the noodles and immediately rinse under cold water until they’re completely cool. Set aside.
When you’re ready to serve heat the broth back to boiling.
Put the rice noodles in the bottom of your individual serving bowls. Put chicken/beef on top and pour the hot broth over.
Garnish to taste with basil, cilantro, mint, lime, bean sprouts, hoisin and siracha.

Fried Spring Rolls
1 lb ground pork
2 c diced napa cabbage
½ c grated carrots
¼ c diced green onion
3 cloves garlic minced
2 t grated ginger
I small bunch bean thread noodles, soaked in warm water for 15 minutes until soft, then chopped
6 wood ear mushrooms, rehydrated and diced
2 t fish sauce
¼ t ground pepper
1 egg
1 package of 25 spring roll wrappers
Nuoc cham sauce (recipe follows)

Mix all the ingredients except the wrappers and nuoc cham sauce in a large bowl until thoroughly combined. Roll the mixture into the wrappers and fry until golden. Serve with lettuce leaves, thai basil, cilantro, mint and nuoc cham sauce. You wrap the spring roll in a lettuce leaf, top it with the herbs and dip it into the nuoc cham sauce.


Nuco Cham Sauce
¼ c sugar
Juice of 1 lemon
1/3 c fish sauce
¼ c water
2 t chili garlic sauce
2 cloves garlic minced
Mix all ingredients and chill until ready to serve.

Thursday, May 19, 2011

Okonomiyaki






My friend Ai taught me how to make okonomiyaki awhile ago. It was SO good! It's like a meat & vegetable pancake. There are 2 different styles of okonomiyaki in Japan. Ai is from Osaka, where they're famous of okonomiyaki, so this is an Osaka style recipe. You can buy okonomiyaki flour that has the nagaimo and other spices in it, but she showed us the scratch recipe.


Ai’s Osaka style Okonomiyaki

(Per person)
1 c cake flour (cake flour is lighter like Japanese all purpose flour)
2/3 c water
¼ c grated nagaimo (It’s a Japanese yam that is a raw egg consistency when grated)
1 egg
Whatever toppings you want:
Bacon, cabbage, green onion, cheese, thin sliced pork, yakisoba noodles, tenkatsu, shrimp, squid etc.
Okonomiyaki sauce
Japanese mayonnaise
Mix the first 4 ingredients together. Portion out a cup of the mixture into medium size bowls, one for each person eating. Add an egg to each persons bowl and mix it in thoroughly. Each person mixes their own bowl after that and can mix in, bacon, thin sliced pork, diced cabbage, green onion, cheese, shrimp, squid tenkatsu, (little fried tempura balls) or whatever else you want.
Once each person has mixed their bowl together you pour their bowl out into a hot oiled pan like you would a big pancake. You want a pan with a lid. Cover and cook until brown and crispy. If you want yakisoba noodles then put them on top of the pancake before you flip it so they will cook on the second side. Once both sides are browned and cooked through put it on a plate and serve it with okonmiyaki sauce and mayonnaise.

Sunday, April 24, 2011

Wednesday, April 13, 2011

Kimchi


I just found this website dedicated to Korean Food. It's awesome!! I made this Kimchi this afternoon. SOO good. I've also made the bulgogi on the website. Very good also!

http://www.maangchi.com/recipe/easy-kimchi

Major Grey Chutney


I wanted to make the Mar-a-Lago Turkey burger that Oprah raved about but couldn't find Major Grey Chutney at any stores so I decided to make it! Definitely easier if you can find it somewhere but it was fun to make and the burgers were awesome!

Major Grey Chutney For The Mar-a-Lago Burger

Time 40 minutes Serves 12
Ingredients
4 cups prepared mango, about 5-6 medium
1 cup dark brown sugar
1 cup apple cider vinegar
1 cup yellow onion, chopped coarsely
3/4 cup golden raisins
1/2 cup lime, seeded, chopped
1/2 cup gingerroot grated
1/2 cup peeled, seeded and chopped orange
1/2 cup molasses
1/4 cup peeled, seeded and chopped lemon
3 cloves garlic minced
1 tbsp. mustard seed
1 tsp dried red pepper flakes
1 tsp. ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
2 tbsp finely chopped fresh cilantro
How to make it
Peel, pit and coarsely chop mangos. Measure 4 cups.
Fill boiling water canner with water. Place 6 clean half pint mason jars in canner over high heat.
Combine mangos, sugar, vinegar, onions, raisins, lime, gingerroot, orange, molasses, lemon, garlic, mustard seed, red pepper flakes, cinnamon, cloves and all spice in a large stainless steel or enamel saucepan, Bring to a boil, stirring constantly. Boil gently, stirring occasionally, 30 minutes.
Place snap lids in boiling water; boil 5 minutes to soften sealing compound.
Add cilantro during the last 10 minutes of fruit-vegetable mixtures cooking time!
Ladle chutney into a hot jar to within 1/2" of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to 1/2". Wipe jar rim removing any stickiness. Center Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining chutney!
Cover Canner; return to boil, process 10 minutes at altitudes up to 1,000 ft. Remove jars. Cool 24 hours, Check jar seals. Sealed lids curve downwards.
Store in a dark cool place!

Mar-a-Lago Pear Chutney
Recipe courtesy of Jeff O'Neill
Oprah.com | June 03, 2008 Comments (10) | Print


Recipe courtesy of Jeff O'Neill
This pear chutney topping is the key to giving the Mar-a-Lago Turkey Burger that extra zing.

Servings: Serves 6
Ingredients
1 Anjour pear , peeled and diced
1/2 tsp. sea salt
1 1/2 cups Major Grey's Chutney
1/4 cup dried currants or raisins
Directions
Preheat oven to 350°.

Toss the diced pears with the cinnamon and salt. Bake on a parchment-lined cookie sheet for 10 minutes.

Cool and mix with the chutney and currants or raisins.

Mar-a-Lago Turkey Burger
Recipe courtesy of Jeff O'Neill
Oprah.com | June 03, 2008 Comments (58) | Print


Recipe courtesy of Jeff O'Neill
Oprah found a new favorite food when she tried this turkey burger at Mar-a-Lago, Donald Trump's private club in Palm Beach. "I believe [it] may be the best turkey burger in the entire world," she says. The Mar-a-Lago Turkey Burger will be permanently available at the Trump Bar and Grille in Trump Tower in New York City, open to the public for lunch and dinner. It will also be served during lunch in Chicago at Sixteen, the Trump International Hotel restaurant.

Servings: Serves 8
Ingredients
1/4 cup thinly sliced scallions
1/2 cup finely chopped celery
3 Granny Smith apples , peeled and diced
1/8 cup canola oil
4 pounds ground turkey breast
2 Tbsp. salt
1 Tbsp. black pepper
2 tsp. Tabasco® chipotle pepper sauce
1 lemon , juiced and grated zest
1/2 bunch parsley , finely chopped
1/4 cup Major Grey's Chutney , pureed
Directions
Sauté the scallions, celery and apples in the canola oil until tender. Let cool.

Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.

Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.

Serve with a side of Mar-a-Lago Pear Chutney and your favorite toasted bread, pita or hamburger roll.

Make your own craisins!


A little time consuming, but delish!

Homemade Craisins


Ingredients
1 bag cranberries
1 Cup sugar
2 Cup water
Directions
Cut cranberries in half.

Add sugar to water in a small pan and heat until sugar dissolves.

Add cut cranberries to syrup and soak for 20-30 minutes.

Drain berries and add to dehydrator.

Dehydrate until they are dry.

Beef Vindaloo and Tandori Chicken


Both great recipes! I think the tandori chicken had a little too much spice (the taste of the spices, not heat, so I will scale the spices back a little next time). I love that you don't have to marinate the chicken overnight!

Goan Beef Curry with Vinegar: Beef Vindaloo
Recipe courtesy Aarti Sequeira

Prep Time: 20 min Inactive Prep Time: -- Cook Time: 30 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
2 pounds boneless beef top sirloin steak, trimmed of all excess fat, cut into 1-inch cubes
Wet Masala (spice blend):

1 teaspoon cumin seeds
2 (1-inch) pieces cinnamon bark
6 cloves
4 peppercorns
1 teaspoon ground turmeric
2 teaspoon paprika
1/2 teaspoon cayenne, more if you're feeling feisty!
6 cloves garlic, peeled and roughly chopped
1-inch thumb fresh ginger, peeled and roughly chopped
1/2 cup apple cider vinegar
3 tablespoon canola oil
1 medium red onion, very thinly sliced
1 serrano pepper, sliced in half
Kosher salt
Serving suggestion: Cooked rice and chapatis (whole wheat griddle bread)
Directions
In a small skillet, over medium-high heat, toast the cumin seeds, cinnamon bark, cloves, and peppercorns until fragrant, about a minute or so. Pour into a spice grinder, and process until powdered.

In a small food processor or blender, combine the toasted spice mix and rest of the wet masala ingredients. Process until smooth. Place a large, preferably nonstick pot over high heat, and add oil. When the oil is shimmering, add the onions and serrano pepper. Stirring frequently, saute onions until golden brown, about 12 minutes. Cook's Note: Don't let them burn! Turn the heat down to medium-high if they're starting to burn.

Add the ground wet masala, taking care because it will sizzle wildly, and steam up your glasses if you wear them. Stir quite vigorously, and turn down heat if it's bubbling too furiously. Don't wash the food processor cup yet. Keep stirring, with short pauses, until most of the liquid has evaporated and the masala comes together as one mass, about 2 minutes. Also, you may see little droplets of oil on the perimeter of the masala. That's a good sign!

Quickly add the meat, and stir, coating the meat in the masala. Stir and cook about 5 minutes until the meat browns.

Remember that dirty food processor vessel? Fill it with 1 cup of hot water (from the tap is fine), swirl it around so it picks up any leftover masala, and pour that into the pot. Add 1 teaspoon salt, stir and bring the curry to a boil, then turn it down to a simmer. Cover and cook 30 minutes. Then cook with the lid ajar for another 15 minutes, to thicken the gravy slightly.

Check the meat at the end of the cooking time; it should be tender, and not chewy at all. Adjust salt if you like, and serve over rice over with chapatis (whole wheat griddle bread).


Tandori Chicken
from America's Test Kitchen
Equipment:

(2) Mixing Bowls
(1) Saute Pan
Chef Knife
Cookie Sheet or Sheet Pan
Aluminum Foil to line pan
Cooling rack or grated roasting rack

Ingredients:

1 Whole Chicken (Cut in 10 pieces/Breast Cut in Half)
6 Garlic Cloves - minced
2 Tbsp Ginger - minced
2 tsp Cumin
2 tsp Chili Powder
2 Tbsp Garam Masala
2 Limes
1 Cup Yogurt
2 Tbsp Veg Oil
2 tsp Salt

Procedure:

1. Saute Pan, medium heat
2. Add veg oil - when shimmering
3. Add garlic and ginger - stir constantly to prevent burning - sweat 1 min
4. Add seasoning (cumin, chili powder, garam marsala) and bloom in pan for 1 min with garlic and ginger (stirring constantly)
5. Remove from heat - let cool in pan

1. Once cool, divide mixture between two mixing bowls.
2. To Bowl (A) add 2 Tbsp Lime Juice and 1 Cup Yogurt
3. Mix ingredients in Bowl (A)
4. In Bowl (B) add 2 T lime juice with mixture and 2 tsp salt. So both bowls get half of the mixture and 2 T lime juice. The only difference is one gets the Yogurt and the other the salt.

1. Cut Chicken into 8 pieces, then cut breast in half giving you 10. (Save wing tip and carcass for chicken stock)
2. Skin Chicken pieces except the wings (too much trouble)
3. Score one side of all pieces 1/8" deep with a sharp knife (this allows the rub to get deep in the meet AND gives you a beautiful char on the exposed areas - char equals flavor)

1. Place meat in Bowl (B) with the Salt and Rub.
2. Rub mix deep into the scored meat, coat completely
3. Marinate for 30 mins

1. Preheat oven to 325 F
2. After 30 min marinade, pour contents of Bowl (A) into Bowl (B) with the meat.
3. Work Mix into and around meat
4. Give your rack a little spray with non-stick

1. Put dark meat scored side down on rack over tray and place in oven
2. Set timer for 22 mins
3. After 10 min have elapsed, remove rack, place breasts scored side down and back into the oven.
4. Your breasts need to come to 125 F and Thighs 135 F. You may have to pull one while the other cooks. Ideally they should temp out together.

1. Once timer goes off, and your pieces have arrived at proper temp, remove, set broiler to high, flip chicken and back in oven.
2. Anywhere from 8 - 14 mins under broiler depending on broiler, oven rack height, and desired char
3. We go six inches down from broiler element and watch those things like a hawk. Great to do when the kids are occupied or asleep.

Dark meat needs to be 175 F and Breast at 160 F. Tent and rest at least 10 mins for carry-over cookery.