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Tuesday, June 28, 2011 Quinoa Salad 1 1/2 cups cooked quinoa 1 can chick peas 1 bunch chopped up fresh parsley 1 finely chopped red onion 3 cups sliced cherry or grape tomatoes 1 yellow tomato chopped 1 large peeled and chopped hot house cucumber 1 lemon juice and peel grated 1/3 cup olive oil sea salt to taste Toss all ingredients together, chill and serve. Turkey Chili 3 tablespoons vegetable oil, divided 1 1/2 pounds ground turkey 1 (1 ounce) package taco seasoning mix 1 teaspoon ground coriander 1 teaspoon dried oregano 1 teaspoon chili pepper flakes 2 tablespoons tomato paste 1 (14.5 ounce) can beef broth 1 (7 ounce) can salsa 1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree 1 (7 ounce) can chopped green chile peppers 1 medium onion, finely chopped 1 green bell pepper, diced 1 bunch green onions, chopped 1 cup plain yogurt 1 cup shredded Cheddar cheese 1 large can pinto beans Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned. Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies,pinto beans and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water. While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer. Adjust the consistency with water as needed. Ladle chili into serving bowls. Top with yogurt, green onion, and cheddar cheese, and serve. Saturday, June 25, 2011 Chocolate Cake 2 cups hot coffee 1 cup unsweetened cocoa powder 2 3/4 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup butter, softened 2 1/4 cups white sugar 4 eggs 1 1/2 teaspoons vanilla extract Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour coffee over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans. Bake in preheated oven for 25 to 30 minutes. Allow to cool. Tuesday, June 21, 2011 Frozen Yogurt 2 cups plain yogurt 2 cups pureed fresh strawberries 1 3/4 c whole milk 1 cup heavy cream 3 teaspoons vanilla extract In a large bowl, combine all ingredients. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in refrigerator freezer 2-4 hours before serving. Remove from the freezer 30-45 minutes before serving Saturday, June 11, 2011 Coffee Cake 1-½ stick butter, softened 2 cups sugar 3 cups flour, sifted 4 teaspoons baking powder 1 teaspoon salt 1-¼ cup milk 3 whole egg whites, beaten til stiff Topping: 1-½ stick butter, softened ¾ cups flour 1-½ cup brown sugar 2 Tablespoons cinnamon 1-½ cup pecans, chopped Preheat oven to 350 degrees Sift together flour, baking powder, and salt Beat egg whites and set aside In same mixing bowl, cream butter and sugar Add flour mixture and milk alternately until combined; don’t overbeat Fold in beaten egg whites with a rubber spatula until just incorporated Spread in a well-greased 9 x 13 baking pan In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top Bake for 40 to 45 minutes til a toothpick inserted comes out clean and nicely brown on top. Mine seemed done but not brown, so I turned on convection heat for a few minutes Friday, June 10, 2011 Club Sandwiches This is why this blog got started, my kids were getting older and moving out and they would call home for recipes, so I started a blog, it was not this one (I have no idea where the first one went) but I started adding recipes they ate while growing up and then it took off it to this somehow. I would love to find the first blog I started and add all those recipes here. Wheat Bread Bacon Ham Turkey Avocado Lettuce Tomato Mayo Toast bread. One on slice add mayo, turkey, Bacon, tomatoes, add another slice of bread (My husband loves mayo so I put some on all of his slices ours only has it on the top and bottom) then add ham, avocado and lettuce and then add the last slice of toasted bread and cut into 1/4 and stick a tooth pick in each 1/4 to keep together. Tuesday, June 7, 2011 Hot Wings ½ cup butter or margarine, melted ¼ cup hot pepper sauce 3 tablespoons vinegar 24 chicken wing drumettes 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix ½ teaspoon paprika 1 cup prepared, Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix celery sticks Preheat oven to 350ºF. In small bowl, whisk together butter, pepper sauce and vinegar. Dip drumettes in butter mixture; arrange in single layer in large baking pan. Sprinkle with salad dressing mix. Bake until chicken is browned, 30 to 40 minutes. Sprinkle with paprika. Serve with salad dressing and celery sticks. Saturday, May 7, 2011 Chicken Fried Chicken 2 tablespoons all-purpose flour 2 tablespoons dry potato flakes 1 teaspoon seasoned salt 1/2 teaspoon ground black pepper 1 egg 1/4 cup vegetable oil 6 skinless, boneless chicken breast halves Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well. Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat. One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat. Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear. Lentil Soup 4 cups chopped leeks, white part only (2 leeks) 1 tablespoon minced garlic (3 cloves) 1/4 cup good olive oil, plus additional for drizzling on top 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried 1 teaspoon ground cumin 3 cups medium-diced celery (8 stalks) 3 cups medium-diced carrots (4 to 6 carrots) 3 quarts chicken stock 1/4 cup tomato paste Freshly grated Parmesan cheese In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain. In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Serve hot, drizzled with olive oil and sprinkled with grated Parmesan Turkey Pot Pie After making turkey avocado sandwiches I decided to make pot-pies with the rest. Chopped up turkey 2 cup frozen peas and carrot mixture 1/3 cup butter 1/3 cup chopped onion 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon celery seed 1 3/4 cups broth from the juices you baked the turkey in, you can add more broth if there was not enough. 2/3 cup milk 2 (9 inch) unbaked pie crusts Directions: Preheat oven to 425 degrees F (220 degrees C.) In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. Place the turkey/veggie mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. Apple Bars 1/2 cup Organic Medjool Date 1/2 cup Almonds (unsalted) 1/2 cups walnuts (unsalted) 3 tsp Cinnamon. Place dates and apples in a food processor and pulse to make into paste. Addnuts and cinnamon and pulse mixture to grind up. Press into a loaf pan linedwith plastic wrap. Or you can roll into balls and roll in unsweetenedcoconut. Peanut Butter Cookies 1 1/4 pound (5 sticks) butter, softened 2 1/2 cups granulated sugar 1 3/4 cups brown sugar, packed 1 pound peanut butter 3 eggs 5 1/2 cups flour 1/2 teaspoon baking soda 3/4 teaspoon salt Heat oven to 375 degrees F. In a large bowl of an electric mixer, beat butter until light and fluffy, about 3 minutes. Add both sugars and mix until no granules remain, about 5 minutes. Add peanut butter and mix until combined. Add eggs; continue to beat on high speed for 1 minute. In a large bowl, combine flour, baking soda and salt. Slowly add flour mixture to butter mixture; stir until well-blended. Drop dough by heaping tablespoonsful onto greased baking sheets. Flatten dough with palm of hand to form 3-inch circles that are 1/4 inch thick. Bake cookies for 10 to 12 minutes or until lightly browned on the bottom Apple Spice Friendship Bread - 2 cups all-purpose flour - 1 cup white sugar - 2 teaspoons baking powder - 1 teaspoon baking soda - 1 1/2 teaspoons ground cinnamon - 1 teaspoon nutmeg - 1/2 teaspoon ground cloves - 1 teaspoon salt - 1 cup Amish Friendship Bread Starter (Recipe below this one, needs 11 days to make starter) - 3 eggs - 2/3 cup vegetable oil - 1 tablespoon vanilla extract - 1 cup chopped walnuts - 2 apples - peeled, cored and finely chopped Preheat oven to 350 degrees Lightly grease two 9x5 inch loaf pans. Sift together flour, sugar, baking powder, cinnamon nutmeg, cloves, baking soda and salt, set aside In a large mixing bowl, stir together the Amish Friendship Starter, eggs, oil and vanilla. Gradually stir in the sifted ingredients until just blended. Finally stir in the chopped nuts and apples. Divide the batter evenly between the two prepared pans. Bake at 350 degrees for 50 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Friendship Bread Starter http://www.friendshipbreadkitchen.com/ Amish Friendship Bread starter is passed from one friend or neighbor to another, usually in a Ziploc bag or ceramic container. Starter Ingredients 1 (0.25 oz) package dry active yeast ¼ cup warm water (110 degrees F) 1 cup all-purpose flour 1 cup white sugar 1 cup milk In a small bowl, dissolve the yeast in water. Let stand for 10 minutes. In a glass, plastic or ceramic container, combine flour and sugar. Mix thoroughly. Slowly add in milk and dissolved yeast mixture. Cover loosely and let stand at room temperature until bubbly, and then transfer to a plastic bag. This is Day One of the ten-day cycle. For the next 10 days, care for your starter according to the below instructions. Do not refrigerate the starter. It is normal for the batter to rise and ferment. If air gets in the bag, let it out. Do not use a metal bowl or spoon. Day 1: Do nothing Days 2 – 5: Mash the bag. Day 6: Add to the bag 1 cup flour, 1 cup sugar, 1 cup milk. Mash the bag. Days 7 – 9: Mash the bag. Day 10: Pour entire bag into a nonmetal bowl. Add 1-½ cup flour, 1-½ cup sugar, 1-1/2 cup milk. Measure out 4 separate batters of 1 cup each into four one-gallon plastic bags. Keep one the bags for yourself and give the other bags to three friends along with this recipe. Baking Instructions Preheat oven to 325 degrees F. Put the remaining batter in a bowl and add the following: 3 eggs 1 cup oil 1/2 cup milk 1 cup sugar 1/2 teaspoon vanilla 2 teaspoons cinnamon 1-½ teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 2 cups flour 1-2 boxes instant pudding (any flavor) 1 cup nuts, chopped (optional) 1 cup raisins (optional) Grease two large loaf pans. In a bowl, mix an additional ½ cup sugar and 1-½ tsp cinnamon. Dust the greased pans with sugar/cinnamon mixture. Pour the batter evenly inot the pans and sprinkle the remaining mixture on the top. Bake for one hour or until the bead loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean. Sunday, April 24, 2011 Pretzels 1 teaspoon white sugar 1 1/4 cups warm water (110 degrees F/45 degrees C) 5 cups all-purpose flour 1/2 cup white sugar 1 teaspoons salt 1 tablespoon vegetable oil 1/3 cup baking soda 4 cups hot water 1/4 cup kosher salt, for topping In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt. Bake in preheated oven for 8 minutes, until browned. OK, I have to say before you go looking at the photo below, my 15 year old son and myself should never be allowed in the kitchen together. He wanted to make pretzels and we were the only ones home so I figured we would, it turned into a snake eating a mouse. Then I had the crazy idea of adding red food coloring for special effects. But he had fun and that is all that matters in the end....well..... Cake Pops So last night my daughter and I were making cake pops and then I got a sweet little surprise helper who came over, my grandson Noah. He did such a great job making cake pops and then he took a bag home for his friends. Here is the photo of the cake pops we made. http://www.bakerella.com/category/pops-bites/cake-pops/ I need a lot of work on mine, I have no idea how she gets hers to look so good, we have figured it is wood she is working with as the pop. LOL Cinnamon Rolls 2 1/2 teaspoons yeast 2 eggs, room temperature 1/3 cup margarine, melted 4 1/2 cups bread flour 1 teaspoon salt 1/2 cup white sugar Filling 1 cup brown sugar, packed 2 1/2 tablespoons ground cinnamon Frosting 1/3 cup butter, soften 1 (3 ounce) package cream cheese, soften 1/4 cup butter, softened 1 1/2 cups confectioners' sugar 1/2 teaspoon vanilla extract 1/8 teaspoon salt - We are having a breakfast at church tomorrow morning, what better way to start it off then getting the kids all full of sugar. - Place yeast and water in a bowl until creamy, mix with next five ingredients. Mix well, knead on a flour surface for about five minutes. Put into a large oil bowl and cover with a cloth until double in size. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). - Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving. Saturday, April 23, 2011 Carrot Cake 1 1/4 cups vegetable oil 2 cups white sugar 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 3 cups grated carrots 1 cup chopped pecans 1/2 cup butter, softened 8 ounces cream cheese, softened 4 cups confectioners' sugar 1 teaspoon vanilla extract Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake. Friday, March 4, 2011 PHILLY Dinnertime Dilemma House Party All it takes is spending time with family to make you forget all your troubles. Well anyhow back to the dinner.... I was to use the new Philadelphia cooking creme on a recipe and invite a few people over, I decided to try two of their recipes and change them up a little. I got some coupons for buy one get one free, a nice frying pan, 14 page pamphlet with recipes, magnets, wooden spoons, coupons for $1.00 off, note pad and a cooking mitt. Here are a few recipes I tried Lemon-Broccoli with Rice and Chicken 1 T olive oil 1 lb boneless chicken breast, cut into strips. 1 clove garlic 1/2 tsp pepper 1 tub (10oz) Philadelphia garlic cooking creme 2 cups broccoli, blanched, then cut into florets. 2 tsp lemon zest 2 cups hot rice Heat oil in a large skillet on medium-high heat. Add chicken, garlic and pepper; cook 5-6 minutes or until chicken is done, stirring frequently. Add cooking creme and broccoli; cook and stir 2 minutes. Stir in lemon zest. Serve over rice. The other recipe I made was... 1/2 lb bacon cut into 1/2 inch pieces. 1/2 cup chopped red onions 1 lb asparagus, cut into 1" pieces 1 tub (10 oz) Philadelphia Italian Cheese and Herb cooking Creme 1/2 cup milk 1 cup frozen peas 1/2 lb fettuccine, cooked Cook bacon in a large skillet until crisp. Remove bacon from skillet with splotted spoon, reserving 2 T drippings in skillet. Drain bacon on paper towel. Stir onions and asparagus into drippings; cook and stir 3 minutes or until crisp tender. Add Creme, milk and peas;cook three minutes. Add bacon and pasta; stir to coat. I served this with Jalapeno cheddar bread and olive bread along with a salad and strawberries. For dessert I threw, and trust me when I said threw together some brownies and my daughter brought over some yummy Blondie's. Go to http://www.kraftbrands.com/philly/Pages/default.aspx and check out some recipes and give it a try. I think they would be great on a bagel, or as a dip on crackers or veggie as a quick snack. I would love to make a chicken, bacon pizza with the garlic creme. I will be posting a few more recipes once I try them. Since I has nine people eating at my house I doubled the recipes I posted above and have left overs for tomorrows lunch. I bet a potato soup would be great with the garlic creme....there is also a South Western one I want to try next. Here are the recipes for the brownies. I kind of measured the ingredients but not to the exact amount but this will give you an idea. Brownies 3/4 cup butter, melted 1/4 cup instant coffee (do not add water, add dry) Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square pan. Monday, February 21, 2011 Lentil Soup 4 cups chopped yellow onions (3 large onions) 4 cups chopped leeks, white part only (2 leeks) 1 tablespoon minced garlic (3 cloves) 1/4 cup good olive oil, plus additional for drizzling on top 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried 1 teaspoon ground cumin 3 cups medium-diced celery (8 stalks) 3 cups medium-diced carrots (4 to 6 carrots) 3 quarts chicken stock 1/4 cup tomato paste Freshly grated Parmesan cheese In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain. In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Serve hot, drizzled with olive oil and sprinkled with grated Parmesan Friday, February 4, 2011 Apple Bars 1/2 cup Dried apples 1/2 cup Organic Medjool Date 1/2 cup Almonds (unsalted) 1/2 cups walnuts (unsalted) 3 tsp Cinnamon. Place dates and apples in a food processor and pulse to make into paste. Addnuts and cinnamon and pulse mixture to grind up. Press into a loaf pan linedwith plastic wrap. Or you can roll into balls and roll in unsweetenedcoconut. Saturday, January 22, 2011 Asparagus Bacon Quiche....low carb way! Package of ham slices 1 pound fresh asparagus, trimmed and cut into 1-inch pieces 6 bacon strips, cooked and crumbled 3 eggs 1-1/2 cups half-and-half cream 1 cup grated Parmesan cheese, divided 1 tablespoon sliced green onions 1/2 teaspoon salt 1/4 teaspoon pepper Spray a cupcake pan with Pam. Lay ham slice in pan. Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain well. Arrange the bacon and asparagus in the ham crust. In a bowl, beat eggs; add cream, 1/2 cup cheese, onions, sugar, salt, pepper and nutmeg. Pour over asparagus. Sprinkle with remaining cheese. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Yield: 6-8 servings. Pizza Quiche http://www.facebook.com/pages/Aprils-Home-Cooking/112189978816473#!/notes/aprils-home-cooking/pizza-quichethis-is-really-good/193704210640980 1 cup shredded Swiss cheese, divided 4 eggs 1 1/2 cups half-and-half cream 1/2 teaspoon salt 1/2 teaspoon dried oregano 1/8 teaspoon cayenne pepper 1/8 teaspoon pepper 1 large onion, chopped 2 tablespoons vegetable oil 1 (14.5 ounce) can diced tomatoes,undrained 1/2 teaspoon dried thyme 1/4 teaspoon sugar 1/8 teaspoon dried basil 12 slices pepperoni, chopped 1 cup shredded mozzarella cheese 1/4 cup sliced ripe olives Preheat oven to 375 degrees F My daughter Kristine made this with pepperoni for the crust. So spray muffin pan with Pam, add pepperoni to bottom of pan. Sprinkle with 2/3 cup Swiss cheese. in a bowl, whisk the eggs, cream, salt, oregano, cayenne and pepper; pour over cheese. Bake for 25-30 minutes or until a knife inserted near the center comes out clean. Meanwhile, in a skillet, saute onion in oil until tender. Stir in the tomatoes, thyme, sugar and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid has evaporated. Sprinkle remaining Swiss cheese over quiche. Top with the tomato mixture. Sprinkle with the pepperoni, mozzarella cheese and olives. Bake 5 minutes longer or until the cheese is melted. Let stand for 15 minutes before cutting. Salmon Burgers 1/2 cup red bell pepper, diced Directions In a small bowl, combine egg, soy sauce, lemon juice, and salt; add to pepper mixture, tossing gently to combine. Form mixture into 8 patties. Lightly coat a grill pan or skillet with cooking spray. Heat over medium-high heat until hot. Grill or cook patties, 5 minutes per side, or until desired degree of doneness. Spread Sesame Mayonnaise evenly over toasted buns. Top each with a lettuce leaf, tomato slice, and salmon patty. Cover with tops of buns. Sesame Mayonnaise: - 1 cup mayonnaise - 2 cloves garlic, minced - 1 teaspoon soy sauce - 1/2 teaspoon sesame oil Yields: 1 cup Fluffy Oatmeal Raisin Sandwich Cookies Directions In a large bowl, beat the butter and brown sugar with an electric mixer until creamy. Add the egg and the milk and beat until combined. In a medium bowl, combine the flour, baking soda, salt, cinnamon and nutmeg. Gradually add the dry ingredients to butter mixture, beating until incorporated. Stir in the oats and raisins. Form the cookies by dropping heaping 2 tablespoonfuls of the batter onto the prepared baking sheets, 6 cookies per sheet, spacing evenly. Bake until the cookies are lightly browned, about 11 to 13 minutes. Let them cool for 2 minutes on the baking sheets, then transfer them to wire racks to cool completely. Spread a small dollop of the fudge on the inside of 6 cookies. Spread a large dollop of the marshmallow creme on the inside of another 6 cookies. Sandwich the cookies together and transfer to a serving platter. Lemon Pie Cookies until smooth. Add all of the lemon juice and half of the zest. On a low speed, add the flour, 1/2 cup at a time, until just incorporated. Turn the cookie dough out onto a board and roll it into a log. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours. Preheat the oven to 350 degrees F. Remove log from the refrigerator and cut it into thin 1/4-inch thick discs. If using 1 baking sheet, bake the cookies in batches. Arrange the discs on 2 silicone or parchment lined baking sheets, 1-inch apart, and bake until the edges are just golden, about 20 minutes. Remove the cookies from the oven and transfer them to a wire rack to cool completely. Meanwhile, using stand mixer or hand mixer, mix cream cheese with the remaining 1 cup confectioners' sugar and remaining half of the lemon zest. Top half of the cookies with the cream cheese mixture and cover with another cookie to make a sandwich. Dust the top of the cookie sandwiches with confectioners' sugar and serve Marshmallowy" Frosting: Pour some water, about 2 inches deep, into a saucepan to create a makeshift double boiler. Put the pan on the stove and bring the water to a gentle simmer. Dip the instant-read thermometer into the simmering water to clean any impurities off the end and to test that the thermometer works. In a clean, large mixing bowl, combine the 5 tablespoons of cool water, cream of tartar, sugar, egg whites and corn syrup. Gently lower the bowl over the simmering water. Turn off the heat under the pot. Use an electric hand beater to whip the whites over the water. Do not leave the egg white mixture unattended or stop beating any time during this process. After about 3 minutes, remove the bowl from the heat, set the beater down and quickly take the temperature of the egg whites. You want them to reach 140 degrees F. If you measure the temperature before they reach that point, immediately put the bowl of whites back over the water and resume beating until they are finished, an additional 2 to 3 minutes. Remove the bowl from the water and fold in the vanilla extract. It should look like marshmallow fluffiness. Set the frosting aside to allow the mixture to cool. Frost the cake by, as my father used to say, "glopping" the frosting all over the top and the sides. Serve immediately. Monday, January 10, 2011 A little change. Well I make a pulled pork a lot and pulled beef but today I opened my freezer and seen two package of chicken and some vanilla beans. I figure there was nothing I could really make for dinner with the vanilla beans but knew what to do with the chicken. I figure I would make pulled chicken. I have to say I think this is so much better, not all that fat and the flavor is really good. Chicken Asparagus Chowder 1/2 cup all-purpose flour Place chicken, water and bouillon in a Dutch oven or soup kettle. Cover and slowly bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until chicken is tender. Remove chicken from broth; let stand until cool enough to handle. Remove 1 cup broth and set aside. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels to drain, reserving 2 tablespoons drippings. Saute the carrots, onion and asparagus in drippings over medium heat until crisp-tender. Add to kettle along with the potatoes, salt, thyme and pepper; return to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Combine flour and reserved broth until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes. Remove chicken from bones; discard bones and skin. Cut chicken into thin strips; add to soup along with cream and parsley. Heat through (do not boil). Sprinkle with bacon just before serving. 16-18 servings Thursday, January 6, 2011 Salted Toffee Blondies http://restlesschipotle.com/index.php/2011/01/06/salted-toffee-pecan-blondies/
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ponedjeljak, 29. veljače 2016. Ajme, koliko nas je! Karfiol i brokula Ajme, koliko nas je! je prva igra nastala na food blog prostoru bivše Jugoslavije. Igra je započela u kolovozu 2008 na inicijativu food blogerice Snježane. Nakon drugog kruga igre u kojoj je sudjelovalo čak 12 sudionika, reakcijom osnivačice igra je dobila ime. Tema veljače su bili karfiol i brokula a domaćica je bila Kata. RECEPT: Recept za ispis Za tijesto: 130 g brašna 60 ml maslinovog ulja 30 ml mlijeka 1/2 žličice octa 1/2 žličice šećera 1/2 žličice soli kiselo vrhnje po potrebi Za nadjev: 1 veći ljubičasti luk maslinovo ulje 1 žlica aceta balsamica 1 manja glavica karfiola sol papar parmezan U prikladnoj posudi pomiješajte brašno, ulje, mlijeko, ocat,šećer i sol. Promiješajte žlicom dok se smjesa ne poveže pa je onda istresite na radnu površinu i umijesite. Dodajte kiselog vrhnja po potrebi kako bi se formiralo tijesto. Omotajte dobiveno tijesto rastezljivom folijom i stavite ga u hladnjak dok ne pripremite nadjev. Zagrijte pećnicu na 200 C. Karfiol odvojite na manje cvjetiće pa ga stavite u lim za pečenje, posolite, popaprite i začinite maslinovim uljem. Promiješajte pa stavite peći u prethodno zagrijanu pećnicu 20- ak minuta dok malo ne omekša. Luk oljuštite i sitno ga nasjekajte. U tavici zagrijte malo maslinovog ulja pa mu dodajte luk i dinstajte na laganoj vatri dok sasvim ne omekša i postane nalik na pekmez. Umiješajte i aceto pa maknite sa vatre. Lim obložite papirom za pečenje. Tijesto razvaljajte u krug promjera 30-ak cm. Premažite tijesto nadjevom od luka ali tako da ostavite rub tijesta od cca 2 cm bez nadjeva.Po njemu rasporediti karfiol. Po karfiolu naribati parmezan. Preklopite rubove tijesta prema unutra. Pecite pitu u prethodno zagrijanoj pećnici 30-ak minuta. Poslužite toplo. Objavio/la Petra Kranjica u 20:15 1 komentar: Oznake: aceto balsamico, Ajme koliko nas je, karfiol, kiselo vrhnje, luk, parmezan, pita, slano subota, 27. veljače 2016. Daring kitchen- Katmer pita Ovomjesečni izazov Daring bakersa bila je Katmer pita a domaćica naša Mimi sa bloga Mimi s kingdom. Jako mi se dopala ova pita. Vrlo je lagana i nama je uz jogurt bila odličan doručak. RECEPT: Recept za ispis Za tijesto: 500 g brašna 1 žličica soli 300-350 ml mlake vode 30-45 g omekšale svinjske masti Za nadjev: 500 g svježeg kravljeg sira 500 g blitve 4 jaja soli po okusu Svinjsku mast otopite tako da bude tekuća. U prikladnu posudu prosijte brašno i dodajte mu sol. U tankom mlazu ulite mlaku vodu pa miješajte dok se sve ne poveže u tijesto. Dobiveno tijesto istresite na radnu površinu pa mijesite dok ne dobijete elastično ali mekano tijesto. Ukoliko tijesto bude jako mekano i teško za rukovanje po potrebi umiješajte još brašna. Dobiveno tijesto podijelite na šest jednakih komada i oblikujte u kuglice.Neka odstoji 10-ak minuta. Pomoću valjka razvaljate svaku od kuglica tijesta u disk promjera 20-ak cm. Premažite jednog rastopljenom masti pa ga poklopite drugim kojeg ponovno premažite masti. Na vrh stavite treći disk i utisnite ga rukama u donja dva i stavite sa strane. Ponovite postupak sa preostala tri diska tijesta. Ponovno ostavite tijesto da odstoji 10-ak minuta. Ponovno razvaljajte svaki od dva diska. Oštrim nožem zarežite disk na 8 jednakih dijelova kao da radite kiflica ali nemojte ga prerezati do kraja, neka se drži u sredini. Premažite površinu sa masti. Preklopite svaki zarezani dio prema sredini pa preokrenite tijesto tako da zarezani djelovi budu prema dolje. Na ovom linku prema originalnom receptu možete pronaći i step by step fotografije izrade tijesta ukoliko ne razumijete ovo moje objašnjenje. Ponovite postupak i sa drugim diskom tijesta. Zagrijte pećnicu na 200 C. Neka tijesto odstoji dok pripremate nadjev. U zdjelu stavite jaja pa ih lagano umutite. Dodajte i sir i sol pa sve izmiješajte dok ne dobijete jednoličnu smjesu. Blitvu operite, odstranite joj stabljiku pa je narežite na trakice. Pomiješajte sa pripremljenim sirom. Namastite i pobrašnite dublji lim za pečenje. Na lagano pobrašnjenoj radnoj površini razvaljajte jedna disk tijesta na dimenzije kalupa. Razvaljano tijesto položite u pripremljeni kalup pa ga premažite pripremljenim nadjevom. Razvaljajte i drugi disk tijesta pa ga položite preko nadjeva. Prstima utisnite rubove tijesta. Premažite pitu otopljenom masti pa je narežite na kocke željene veličine. Pecite u prethodno zagrijanoj pećnici 30-ak minuta. Objavio/la Petra Kranjica u 10:19 4 komentara: Oznake: blitva, daring bakers, slano, svinjska mast, svježi sir ponedjeljak, 22. veljače 2016. Patin 15-Gibanica gužvara Svakog mjeseca pripremamo jedan recept, onaj koji je na prethodnom glasanju dobio najviše glasova, a recepti su iz Velikog narodnog kuvara autorice Spasenije Pate Marković. Ovoga mjeseca zadatak je bilo napraviti gibanicu gužvaru. Nije da strašno kasnim, samo tjedan dana :(Imala sam neku super truper triper kombinaciju sa posuđivanjem fotića prošlog vikenda. I sve sam ja super isplanirala, fotić ide na posudbu od nedjelje, ja u subotu napravim gibanicu i sliknem ju. Sva sreća pa imam dvije kartice i meni ostaje jedna sa fotkama gužvare, a druga ide na posudbu zajedno sa fotićem. Sve pet! Ali nisam se sjetila da iz ruksaka treba izvaditi i čitač kartice da bi mogla te iste fotke i prebaciti na fotić. I zato kasnim ... Čula sam ja za gibanicu gužvaru ali to se kod nas doma nije nikada radilo. Moram priznati da sam u ovom krugu i malo varala. Nisam sama pekla kore nego sam kupila gotove i kako sam potpuno neiskusna u rađenju gužvare pomogla sam se Majinim iscrpnim receptom. RECEPT: Recept za ispis 250 g kora od vučenog tijesta 40 g brašna 1 žličica soli 1/2 žličice sode bikarbone 100 g svježeg kravljeg sira 50 g kajmaka 400 ml kefira 2 jaja 50 ml ulja Zagrijati pećnicu da se zagrije na 200 C. U prikladnu posudu staviti brašno, sol, sodu bikarbonu i promiješati. Umiješati i sir i kajmak te kefir i sve dobro izmiješati. Umiješati jaja i ulje pa još jednom sve dobro izmiješati. Kore narezati ili natrgati na manje komade. Razdvojiti iz pa ih malo po malo ubacivati u posudu da kefirom i između svakog dodavanja dobro izmiješati. Kada umiješate sve kore ostavite smjesu da odstoji 5 minuta. Zatim je izlite u lim dimenzija 20 x 20 cm. Peći u prethodno zagrijanoj pećnici 30-35 minuta, dok lijepo ne porumeni. Dok se gibanica peče pripremiti nešto na što ćete staviti rubove naopako okrenutog pleha. Ja sam upotrijebila kalupe za mini pite. Kada je gibanica pečena odmah je okrenuti naopako i rubove kalupa u kojem se pekla staviti na pripremljene kalupe za pite. Ostaviti je da se tako naopako ohladi. Prije posluživanja narezati po želji. Objavio/la Petra Kranjica u 18:11 Broj komentara: 6: Oznake: kajmak, kefir, Patin 15, slano, svježi sir, vučeno tijesto četvrtak, 11. veljače 2016. Pulla-kardamom rolice Primiječujete da Valentinovo samo što nije? Imam osjećaj da srca ispadaju sa svih strana. Nisam baš neki tip za Valentinovo, nije da sam baš kao Let 3 ali nisam ni neki preveliki fan. Ne volim tu famu koja se stvara oko tog dana, ne volim gužvu u restoranima a da na poklon dobijem nešto u obliku srca vjerojatno bi bila razočarana. Nisam protiv poklona za Valentinovo ali to mora biti nešto jestivo, ipak sam ja food bloger, tako da nekim prešutnim dogovorom ja dobijem čokoladu sa neobičnim sastojcima a ja poklonim nešto što sam sama napravila u kuhinji. Ukoliko imate jednog ovakvog čangrizavca kao ja doma , napravite mu pulla-e kao dar za ovo Valentinovo, sigurno će biti oduševljen a i ove godine Valentinovo pada na nedjelju pa će to biti savršen nedjeljni doručak. Kod Nevene sam prvi puta čula za pulla-e i odmah su mi jako primamljivo izgledala. I nisam se prevarila divnog su okusa, posebno me se dojmio kardamom kojeg iako u recept ide malo zaista daje ovim pecivima jednu sasvim drugu dimenziju. Ja sam radila samo polovicu smjese, nekako mi se činilo puno peciva od kilograma brašna. Svakakvo vam preporučujem da isprobate ova peciva, meka, pjenasta sa obiljem maslaca, ma tko bi im odolio. Original recepta možete pronaći ovdje. RECEPT: Recept za ispis Tijesto: 25 g svježeg kvasca 250 ml toplog mlijeka 500 g brašna 150 g šećera 1/2 žličice soli 1/2 žličice mljevenog kardamoma 85 g omekšalog maslaca Nadjev: 125 g omekšalog maslaca 100 g šećera 1/2 žličice mljevenog cimeta 1/2 žličice mljevenog kardamoma 1 žumanjak za premazivanje peciva Kvasac pomiješati sa mlijekom i malo šećera pa staviti na toplo mjesto da se zapjeni. Na radnu površinu prosijte brašno pa mu dodajte šećer, sol, kardamom i omekšali maslac. Dodajte i zapjenjenu smjesu mlijeka i kvasca pa umijesite glatko tijesto. Mijesite 10-ak minuta dok ne dobijete glatko i elastično tijesto. Dobiveno tijesto stavite u pobrašnjenu posudu, prekrite kuhinjskom krpom pa ostavite na toplom mjestu da se diže 1 sat ili dok mu se ne udvostruči volumen. Dok se tijesto diže pripemite nadjev. Pomiješajte omekšali maslac sa šećerom, cimetom i kardamom, najjednostavnije će vam biti vilicom. Dignuto tijesto istresite na lagano pobrašnjenu radnu površinu pa ga razvaljajte u pravokutnik približnih dimenzija 20 x 40 cm. Premažite ga priprimljenim nadjevom od ruba do ruba. Zarolajte po duljoj stranici. Roladu narežite na trapeze, ja sam ih dobila 8. Gornja stranica treba biti kratka, oblikom mora podsjećati skoro na trokut. Gornju stranicu pritisnite prstom prema dolje, tako da se približi donjem djelu. Ako vam ovaj dio nije baš najjasniji kod Nevene imate fotografije izrade korak po korak. namastite i pobrašnite dublji lim za pečenje pa složite peciva u njega. Prekrite kuhinjskom krpom pa ih ponovno dižite jedan sat. Zagrijte pećnicu na 210 C. Dignuta peciva premažite lagano umućenim žumanjkom pa ih pecite u prethodno zagrijanoj pećnici 20-25 minuta. Poslužite toplo. Objavio/la Petra Kranjica u 17:49 Broj komentara: 12: ponedjeljak, 8. veljače 2016. Čokoladni kruh iz Starbucksa Još jedan u nizu kruhova za doručak. Koliko sam ih napravila mislim da ću upisati specijalizaciju :) Ovaj konkretni kruhić nije bio za našu internu upotrebu, nego sam ga radila kao kruh za doručak za vikend izlet sa prijateljima. Bio veliki hit pogotovo klincima koji su ga jeli i za doručak i za večeru a mi veliki ga baš i nismo puno dobili mi smo se morali zadovoljiti drugim kruhićem koji sam napravila. Ako su ga klinci voljeli sigurno će i vama biti fini, uostalom jel mu treba bolja preporuka od ove dječje. Original recepta možete pronaći ovdje. RECEPT: Recept za ispis 170 g omekšalog maslaca 150 g šećera 3 jaja 120 g brašna 60 g kakaa 1/2 žličice mljevenog cimeta 1/2 žličice soli 1/2 žličice praška za pecivo 1/2 žličice sode bikarbone 120 ml mlačenice 30 ml vode 1 žlica arome vanilije Za posip: 3 žlice smeđeg šećera par zrna kakaa Zagrijte pećnicu na 180 C. Namastite i pobrašnite duguljasti kalup za kruh. U veću posudu prosijte brašno, kakao, cimet, sok, prašak za pecivo i sodu bikarbonu. U drugoj posudi pjenasto mikserom izradite omekšali maslac sa šećerom. U pjenastu smjesu umiješajte jedno po jedno jaje. U trećoj posudi pomiješajte mlaćenicu, vodu i aromu vanilije. U pjenastu smjesu maslaca, šećera i jaja naizmjenično umiješajte smjesu suhih sastojaka i smjesu sa mlaćenicom. Dobro izmiješajte. Dobivenu smjesu istresite u pripremljeni lim za pečenje i zagladite površinu. Sjemenke kakaa usitnite u mužaru pa ih pomiješajte sa smeđim šećerom. Dobivenom smjesom posipajte vrh kolača. Pecite u prethodno ugrijanoj pećnici 45-50 minuta. Ohladite prije posluživanja. Objavio/la Petra Kranjica u 14:10 Broj komentara: 10: petak, 5. veljače 2016. Kolač sa limunom i lješnjacima Nemam danas neke inspiracije za uvodni dio posta. Zato samo brzinski. Odličan kolačić sa prekrasnom aromom limuna, idealan za doručak ili uz poslijepodnevnu kavu ili čaj. Original recept možete pronaći ovdje. RECEPT: Recept za ispis 100 g kukuruznog brašna 120 g šećera 150 g maslaca 3 jaja 1 žličica pecilnog praška 200 g tostiranih mljevenih lješnjaka 2 žlice maslinovog ulja 1 žličica soli naribana korica limuna sok 1 limuna 1 žličica arome vanilije Duguljasti lim za pečenje namastite i pobrašnite. Zagrijte pećnicu na 180 C. Maslac otopite na umjerenoj vatri pa ga ostavite da se prohladi. Pomiješajte suhe sastojke; kukuruzno brašno, lješnjake, sol i prašak za pecivo. U drugoj posudi mikserom pjenasto izradite jaja i šećer. Umiješajte prohlađeni maslac, ulje, vaniliju, sok i naribanu koricu limuna pa se dobro izmiješajte. Zatim u nekoliko navrata umiješajte suhe sastojke. Istresite smjesu u pripremljeni lim. Pecite u prethodno zagrijanoj pećnici 45-50 minuta. Objavio/la Petra Kranjica u 09:54 Broj komentara: 7: Oznake: doručak, kukuruzno brašno, limun, lješnjaci utorak, 2. veljače 2016. Cheesecake Ja stvarno volim cheesecake. Jesti. Malo manje ga volim sama raditi. Zašto? Zato jer nakon preko nekoliko isprobanih recepata još nisam pronašla niti jedan kod kojeg bi se ova podloga od keksa lako odvajala od dna kalupa, uvijek mi ostane zalijepljena pa to onda ne izgleda lijepo. Zato jer iz kalupa ponekad kapa masnoća a ja najčešće zaboravim omotati rub kalupa aluminijskom folijom pa onda zaprljam pećnicu. Koju sam najvjerojatnije dan prije oprala.( E pa to je bilo sve do ovoga recepta. Bila sam pametna i omotala sam kalup u aluminijsku foliju a i ovaj keksasti sloj se lijepo odvaja od kalupa. No konačno sam uspijela!!! RECEPT: Recept za ispis Za podlogu: 170 g otopljenog maslaca 280g digestive keksa 2 žlice šećera Za nadjev od sira: 1 kg ABC sira 200 g šećera prstohvat soli 3 žlice brašna 2 žlice arome vanilije naribana korica 1 limuna 4 jaja 250 ml kiselog vrhnja Za premaz: 150 g kiselog vrhnja 1 žlica šećera 2 žlice limunovog soka Zagrijte pećnicu na 160 C. Namastite i pobrašnite okrugli kalup za tortu promjera 30 cm. Za podlogu otopite maslac na laganoj vatri. Kekse sitno sameljite pa ih dodajte u otopljeni maslac. Dodajte i šećer pa sve dobro promiješajte. Dobivenu smjesu istresite u pripremljeni kalup pa je dobro utisnite. Ja to radim sa čašom ravnog dna. Pripremljenu podlogu pecite u prethodno zagrijanoj pećnici 10 minuta. Ostavite podlogu da se ohladi dok pripremate nadjev. Povisite temperaturu pećnice na 200 C. Sir stavite u prikladnu posudu pa ga izradite mikserom dok ne postane kremast. Smanjite brzinu miksanja pa postepeno umiješajte šećer, prstohvat soli i brašno. Umiješajte još i aromu vanilije, naribanu koricu limuna i jedno po jedno jaje. Na kraju umiješajte i kiselo vrhnje. Dobro izmiješajte da dobijete jednoličnu i prozračnu smjesu. Ulite nadjev na podlogu od keksa pa stavite u prethodno zagrijanu pećnicu. Pecite 10 minuta pa nakon toga smanjite temperaturu pećnice na 110 C pa nastavite peći još 25 minuta. Za premaz pomiješajte kiselo vrhnje, šećer i limunov sok. Dobivenu smjesu rasporedite po torti pa je vratite u ugašenu pećnicu na još 2 sata. Nakon dva sata tortu preselite u hladanjak i dobro je ohladite, nabolje preko noći. Objavio/la Petra Kranjica u 16:27 4 komentara: Oznake: digestive keksi, kiselo vrhnje, krem sir, limun, torta Pretplati se na: Postovi (Atom)