From one of my fav cooking blogs: http://lizscookingblog.blogspot.com/
1/3 pound deli corned beef, sliced into very thin strips
1 can sauerkraut, drained
2 cups shredded Swiss cheese
1/2 cup Thousand Island salad dressing
1/4 cup prepared horseradish, regular or creamy
cocktail rye bread, toasted
Mix all ingredients and pour into pie plate or shallow baking dish. Bake at 325 degrees until bubbly. Serve with toasted cocktail rye bread.
Substitute turkey for the corned beef to cut the fat and cals, and make it a Rachel Dip!
Wednesday, December 31, 2008
Salted Nut Rolls
From LV
Preheat oven to 325 degrees
1 box yellow cake mix
1 stick butter, softened
1 bag butterscotch chips
1 egg
1 bag mini marshmallows
3/4C Karo syrup
1/2 jar salted peanuts
Combine dry cake mix, butter and egg until crumbly. Pat into 9"X13" pan and bake at 325 degrees for 30-40 minutes. Sprinkle marshmallows over top and place in oven until golden. In the meantime, put butterscotch chips and Karo syrup in microwave safe bowl, and microwave in 20 second increments, until melted. Stir well and pour over golden marshmallows. Sprinkle with peanuts and refrigerate to set - at least 45 minutes. May store covered at room temperature.
Preheat oven to 325 degrees
1 box yellow cake mix
1 stick butter, softened
1 bag butterscotch chips
1 egg
1 bag mini marshmallows
3/4C Karo syrup
1/2 jar salted peanuts
Combine dry cake mix, butter and egg until crumbly. Pat into 9"X13" pan and bake at 325 degrees for 30-40 minutes. Sprinkle marshmallows over top and place in oven until golden. In the meantime, put butterscotch chips and Karo syrup in microwave safe bowl, and microwave in 20 second increments, until melted. Stir well and pour over golden marshmallows. Sprinkle with peanuts and refrigerate to set - at least 45 minutes. May store covered at room temperature.
Butterfinger Cake
1 pre-made angel food cake round
2 containers pre-made chocolate pudding (kid size)
2 containers butterscotch pudding (kid size)
1 container cool whip, equally divided in 2
2-3 Butterfinger candy bars, crushed
Tear cake into 1 inch cubes and place in dish. Mix each type of pudding with 1/2 of the cool whip. Add to cake and stir. Stir in crushed Butterfinger candy bars. Cover and chill for 1 hour before serving.
Super quick, cheap and delicious!
2 containers pre-made chocolate pudding (kid size)
2 containers butterscotch pudding (kid size)
1 container cool whip, equally divided in 2
2-3 Butterfinger candy bars, crushed
Tear cake into 1 inch cubes and place in dish. Mix each type of pudding with 1/2 of the cool whip. Add to cake and stir. Stir in crushed Butterfinger candy bars. Cover and chill for 1 hour before serving.
Super quick, cheap and delicious!
Egg Bake
1 good loaf bread, cubed
8 eggs
1/2 container sour cream
1/2C milk
Bacon (cooked and crumbled), Sausage (browned) or ham (cooked and chopped)
2C Shredded cheddar cheese
herbs (basil, parsley chives), salt and pepper to taste
Combine all ingredients in baking dish. Top with cheese. Refrigerate for 1-2 hours, or overnight to allow eggs to soak into bread.
Bake at 400 degrees for 25-30 minutes.
I usually cut and freeze bread so it doesn't go to waste, and I have a reserve for making egg bake. Just thaw before using.
8 eggs
1/2 container sour cream
1/2C milk
Bacon (cooked and crumbled), Sausage (browned) or ham (cooked and chopped)
2C Shredded cheddar cheese
herbs (basil, parsley chives), salt and pepper to taste
Combine all ingredients in baking dish. Top with cheese. Refrigerate for 1-2 hours, or overnight to allow eggs to soak into bread.
Bake at 400 degrees for 25-30 minutes.
I usually cut and freeze bread so it doesn't go to waste, and I have a reserve for making egg bake. Just thaw before using.
NO-Knead Bread
3C flour
1/4tsp instant yeast
1 1/4tsp salt
1 5/8C tepid water*
cornmeal for dusting
Combine flour, yeast and salt in bowl. Add water. Use your hands to mix ingredients. Dough will be shaggy and sticky. Cover with plastic wrap and let rest at least 12 hours, up to 18 hours at room temperature. Dough is ready when surface is dotted with bubbles. Flour a work surface and place dough on it. Fold dough over on itself once or twice. Recover with the plastic and let rest for 15 minutes. Coat ball of dough with cornmeal, cover and let rise for about 2 hours. Preheat oven to 450 degrees. Place dutch oven in oven while preheating. Carefully place dough in Dutch oven and bake covered at 450 degrees for 24 minutes (this is the perfect time in my oven). Uncover and bake for an additional 4 minutes. Loosen edges with butter knife and place on cooking rack immediately.
To add dry ingredients (herbs, nuts, dried fruit etc), do so in the first step with flour, yeast and salt. To add perishable ingredients (cheeses etc), add when folding dough, being careful to not overwork dough.
My fav: Asiago (1/2C) and black pepper
Others: Herb
Parmesan herb
Walnut, dried cranberry and dried apricot (my sister's fav)
Cheddar cheese (add 1/3C cheddar cheese powder (in bulk spice section) and fresh grated cheddar cheese (Keith's fav)
Cinnamon brown sugar (2tsp cinnamon, 1T brown sugar) -makes the BEST french toast!
1/4tsp instant yeast
1 1/4tsp salt
1 5/8C tepid water*
cornmeal for dusting
Combine flour, yeast and salt in bowl. Add water. Use your hands to mix ingredients. Dough will be shaggy and sticky. Cover with plastic wrap and let rest at least 12 hours, up to 18 hours at room temperature. Dough is ready when surface is dotted with bubbles. Flour a work surface and place dough on it. Fold dough over on itself once or twice. Recover with the plastic and let rest for 15 minutes. Coat ball of dough with cornmeal, cover and let rise for about 2 hours. Preheat oven to 450 degrees. Place dutch oven in oven while preheating. Carefully place dough in Dutch oven and bake covered at 450 degrees for 24 minutes (this is the perfect time in my oven). Uncover and bake for an additional 4 minutes. Loosen edges with butter knife and place on cooking rack immediately.
To add dry ingredients (herbs, nuts, dried fruit etc), do so in the first step with flour, yeast and salt. To add perishable ingredients (cheeses etc), add when folding dough, being careful to not overwork dough.
My fav: Asiago (1/2C) and black pepper
Others: Herb
Parmesan herb
Walnut, dried cranberry and dried apricot (my sister's fav)
Cheddar cheese (add 1/3C cheddar cheese powder (in bulk spice section) and fresh grated cheddar cheese (Keith's fav)
Cinnamon brown sugar (2tsp cinnamon, 1T brown sugar) -makes the BEST french toast!
Black Beans and Rice
3C cooked white or brown rice
1 can black beans, rinsed and drained
1 1/2 C tomatoes, chopped
1-2T cilantro, chopped
Juice of 1 lime
1/4C Mexican cheese, crumbled*
Combine all ingredients and serve hot or cold. Excellent side to Grilled chicken.
*You can find the Mexican cheese in the cold case by the tortillas and salsa at the grocery store. It comes in a round.
1 can black beans, rinsed and drained
1 1/2 C tomatoes, chopped
1-2T cilantro, chopped
Juice of 1 lime
1/4C Mexican cheese, crumbled*
Combine all ingredients and serve hot or cold. Excellent side to Grilled chicken.
*You can find the Mexican cheese in the cold case by the tortillas and salsa at the grocery store. It comes in a round.
Sugo Sauce
2T olive oil
1/2C white wine
1 medium onion, chopped
2 cloves garlic, minced
1/2C kalamata olives, pitted and quartered
1pkg baby bella mushrooms
2T capers, drained
1/2 bunch fresh basil, chopped
2 - 28oz cans stewed/crushed tomatoes
salt and pepper to taste
Saute mushrooms, onion and garlic in white wine and olive oil. Add remaining ingredients and simmer down until sauce is thick, about 20 minutes.
Servo over pasta with meatballs.
1/2C white wine
1 medium onion, chopped
2 cloves garlic, minced
1/2C kalamata olives, pitted and quartered
1pkg baby bella mushrooms
2T capers, drained
1/2 bunch fresh basil, chopped
2 - 28oz cans stewed/crushed tomatoes
salt and pepper to taste
Saute mushrooms, onion and garlic in white wine and olive oil. Add remaining ingredients and simmer down until sauce is thick, about 20 minutes.
Servo over pasta with meatballs.
Sunday, December 28, 2008
Margarita Chicken Enchiladas with Cilantro Lime Rice
Preheat oven to 400 degrees
3-4 chicken breasts
1/2C Tequila
1/2 C margarita mix
grated peel of 1 lime
Juice of 1 lime
1/2tsp salt
1 can cream of chicken soup
1/2 container sour cream
2-3T capers
1/4 small onion, finely diced
1 jar green tomatillo salsa (the best is the Chavies brand in the cold case, or the Frontera grill tomatillo and green olive salsa)
8oz Monterrey jack cheese, shredded
4 oz manchego or other white Mexican cheese
1/2 can green chilies (optional)
Lime wedges
1pkg of 10 tortillas
CILANTRO LIME RICE
5-6C cooked basmati rice
juice of 1 Lime
2-3T cilantro, finely chopped
1/2tsp salt - add more to taste
Dice chicken and marinate in tequila, margarita mix, salt, lime peel and lime juice. Cover and place in refrigerator. The longer you marinate it, the better it is!
Saute chicken in the marinade. Combine cream of chicken soup, sour cream, capers, onion, 1/2 jar salsa, chilies and salt. Add cooked chicken and mix well. Spoon mixture into tortilla shells. Add cheese and roll. Place in large baking dish. When all tortillas are filled and in pan, pour remaining salsa over tortillas and top with Manchego cheese. Make sure all of the tortillas are covered, otherwise they will have burnt edges. If some edges are exposed, spray lightly with cooking spray. Bake at 400 degrees for 25-30 minutes, or until cheese is golden and bubbly.
RICE: Immediately after cooking rice, drain and add lime juice, cilantro and salt. Stir well.
Serve enchiladas over a bed of cilantro lime rice. Just before serving, squeeze lime wedge over each serving. Enjoy with a cold margarita!
3-4 chicken breasts
1/2C Tequila
1/2 C margarita mix
grated peel of 1 lime
Juice of 1 lime
1/2tsp salt
1 can cream of chicken soup
1/2 container sour cream
2-3T capers
1/4 small onion, finely diced
1 jar green tomatillo salsa (the best is the Chavies brand in the cold case, or the Frontera grill tomatillo and green olive salsa)
8oz Monterrey jack cheese, shredded
4 oz manchego or other white Mexican cheese
1/2 can green chilies (optional)
Lime wedges
1pkg of 10 tortillas
CILANTRO LIME RICE
5-6C cooked basmati rice
juice of 1 Lime
2-3T cilantro, finely chopped
1/2tsp salt - add more to taste
Dice chicken and marinate in tequila, margarita mix, salt, lime peel and lime juice. Cover and place in refrigerator. The longer you marinate it, the better it is!
Saute chicken in the marinade. Combine cream of chicken soup, sour cream, capers, onion, 1/2 jar salsa, chilies and salt. Add cooked chicken and mix well. Spoon mixture into tortilla shells. Add cheese and roll. Place in large baking dish. When all tortillas are filled and in pan, pour remaining salsa over tortillas and top with Manchego cheese. Make sure all of the tortillas are covered, otherwise they will have burnt edges. If some edges are exposed, spray lightly with cooking spray. Bake at 400 degrees for 25-30 minutes, or until cheese is golden and bubbly.
RICE: Immediately after cooking rice, drain and add lime juice, cilantro and salt. Stir well.
Serve enchiladas over a bed of cilantro lime rice. Just before serving, squeeze lime wedge over each serving. Enjoy with a cold margarita!
Caprese Salad
1pkg grape tomatoes, halved
1 ball soft mozzarella, cubed*
3-4T fresh basil, torn
4T olive oil
1tsp balsamic vinegar
sea salt to taste
Mix everything together and serve right away.
To cut soft mozzarella, put it in the freezer for 15 minutes before cutting. It will make it much easier to cut!
1 ball soft mozzarella, cubed*
3-4T fresh basil, torn
4T olive oil
1tsp balsamic vinegar
sea salt to taste
Mix everything together and serve right away.
To cut soft mozzarella, put it in the freezer for 15 minutes before cutting. It will make it much easier to cut!
Rolled Flank Steak
1 Flank or skirt steak
1 pkg prosciutto
1/4C pesto
1 jar roasted red peppers, drained, patted dry, sliced open and rolled flat
1/4 C fontina or asiago cheese
salt and pepper
1/4C white wine
2T olive oil
cooking string
Place steak between 2 pieces of plastic wrap and pound flat. Remove plastic and spread pesto over steak. Next, lay slices of prosciutto across steak, followed by roasted red peppers. Sprinkle with cheese, salt and pepper and roll as tightly as possible. Tie in 3 places with cooking string. Brush with olive oil and place in baking dish. Pour white wine in bottom of pan. Bake at 350 degrees for 30-40 minutes, until meat is at desired level of doneness.
To make for a dinner party, make several rolls and place them in a roaster to cook. Excellent with a caprese salad (can find this easy recipe under the salad section).
1 pkg prosciutto
1/4C pesto
1 jar roasted red peppers, drained, patted dry, sliced open and rolled flat
1/4 C fontina or asiago cheese
salt and pepper
1/4C white wine
2T olive oil
cooking string
Place steak between 2 pieces of plastic wrap and pound flat. Remove plastic and spread pesto over steak. Next, lay slices of prosciutto across steak, followed by roasted red peppers. Sprinkle with cheese, salt and pepper and roll as tightly as possible. Tie in 3 places with cooking string. Brush with olive oil and place in baking dish. Pour white wine in bottom of pan. Bake at 350 degrees for 30-40 minutes, until meat is at desired level of doneness.
To make for a dinner party, make several rolls and place them in a roaster to cook. Excellent with a caprese salad (can find this easy recipe under the salad section).
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