4-6 chicken breasts
1 pkg baby bella mushrooms
1/2C feta cheese crumbles
1 small onion
1 package (5oz) Prosciutto, grilled and crumbled
1/2 C white wine
2T olive oil
2 cloves garlic, minced
1. Grill chicken breasts with salt and pepper.
2. Meanwhile, saute mushrooms and onion in white wine, olive oil and garlic.
3. Crisp prosciutto on grill with chicken
4. When chicken is done, place on plate. Top with feta cheese, prosciutto, mushrooms and onion. Excellent with white wine!
Sunday, June 21, 2009
Bacon Cheeseburger Meatloaf
Preheat over to 375 degrees
1 lb ground hamburger
10 slices bacon, cooked and crumbled
1 small onion, finely diced
2 cloves garlic, minced
8 oz medium cheddar, shredded
1 C pretzels, blended to crumbs
2 eggs
1/4C mayo
1/4C ketchup
2T mustard
1T Worcestershire
Stick your hands in there and mix it all together. Form 2 loafs on a baking sheet. Bake at 375 degrees for approx 30 minutes. Slice and serve over rice or mashed potatoes.
1 lb ground hamburger
10 slices bacon, cooked and crumbled
1 small onion, finely diced
2 cloves garlic, minced
8 oz medium cheddar, shredded
1 C pretzels, blended to crumbs
2 eggs
1/4C mayo
1/4C ketchup
2T mustard
1T Worcestershire
Stick your hands in there and mix it all together. Form 2 loafs on a baking sheet. Bake at 375 degrees for approx 30 minutes. Slice and serve over rice or mashed potatoes.
Sunday, June 7, 2009
Homemade Marshmallows
1/2C cold water
3 envelopes unflavored gelatin
1/2C water
3/4C corn syrup
2C sugar
1. Place the 1/2C cold water in a large bowl (or bowl of stand mixer). Add 3 envelopes gelatin and set aside.
2. In saucepan, combine 1/2C water, 3/4C corn syrup and 2 C sugar. Stirring continuously, heat over med-low until sugar dissolves. Once dissolved, increase heat to medium, and bring to a boil with the lid on for 3 minutes.
3. Take lid off and boil until syrup reaches 240 degrees.
4. Slowly add syrup to dissolved gelatin with hand mixer, or stand mixer. When everything is mixed, increase speed of mixer to high and whip for about 15 minutes until white and fluffy.
5. Pour into greased 9X13 pan, let set.
6. Cover in powdered sugar and cut into squares. Cover cut sides with powdered sugar. Keep in sealed container.
So they're a bit time consuming, but they are SO worth it. They are soft and wonderful, but very dense. YUM!
3 envelopes unflavored gelatin
1/2C water
3/4C corn syrup
2C sugar
1. Place the 1/2C cold water in a large bowl (or bowl of stand mixer). Add 3 envelopes gelatin and set aside.
2. In saucepan, combine 1/2C water, 3/4C corn syrup and 2 C sugar. Stirring continuously, heat over med-low until sugar dissolves. Once dissolved, increase heat to medium, and bring to a boil with the lid on for 3 minutes.
3. Take lid off and boil until syrup reaches 240 degrees.
4. Slowly add syrup to dissolved gelatin with hand mixer, or stand mixer. When everything is mixed, increase speed of mixer to high and whip for about 15 minutes until white and fluffy.
5. Pour into greased 9X13 pan, let set.
6. Cover in powdered sugar and cut into squares. Cover cut sides with powdered sugar. Keep in sealed container.
So they're a bit time consuming, but they are SO worth it. They are soft and wonderful, but very dense. YUM!
Monster Cookies
Preheat the oven to 350 degrees.
3 eggs
1 1/4C packed brown sugar
1C sugar
1/2 tsp salt
2 tsp baking soda
1/2 tsp vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter, softened
3/4C m&m's
1/2C chocolate chips
4 1/2C quick-cooking oatmeal
1. Line cookie sheets with parchment paper or nonstick baking mats.
2. In a very large mixing bowl, combine the eggs and sugars. Mix well.
3. Add the salt, vanilla, peanut butter, and butter. Mix well.
4. Stir in the chocolate candies, chocolate chips, baking soda, and oatmeal.
5. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
6. Bake for 8 minutes. Do not over bake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.
PS: No, there is no flour in these cookies! It's not a typo friends!
3 eggs
1 1/4C packed brown sugar
1C sugar
1/2 tsp salt
2 tsp baking soda
1/2 tsp vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter, softened
3/4C m&m's
1/2C chocolate chips
4 1/2C quick-cooking oatmeal
1. Line cookie sheets with parchment paper or nonstick baking mats.
2. In a very large mixing bowl, combine the eggs and sugars. Mix well.
3. Add the salt, vanilla, peanut butter, and butter. Mix well.
4. Stir in the chocolate candies, chocolate chips, baking soda, and oatmeal.
5. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
6. Bake for 8 minutes. Do not over bake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.
PS: No, there is no flour in these cookies! It's not a typo friends!
Crock Pot Garlic Chicken
1 head garlic - peeled and kept whole
6 chicken breasts, dredged in flour
1/2 bottle white wine
2 C chicken stock
salt and pepper to taste
1/4C chives, chopped
1/2 tsp Lawry's seasoned salt
Rind of 1 lemon
Juice of 1 lemon
1/2C flour
1/2 jar capers
1. Pour white wine and chicken broth in bottom of crock pot.
2. Add garlic
3. Add chicken
4. Top chicken with seasonings, capers and chives.
Cook in crock pot on high for 3 hours. Add lemon rind and lemon juice in last 15 minutes of cooking. Transfer chicken to serving dish.
In saute pan, pour in cooking liquid from crock pot. Bring to boil. Reserve 1 cup of the cooking liquid in separate bowl. Whisk in flour until completely mixed, then add to boiling cooking liquid. Mash garlic cloves into gravy. Cook for 2-3 minutes over medium heat. Pour gravy over top of chicken.
Serve with sour cream mashed potatoes and asparagus sauteed with scallions and prosciutto.
You can also use cooked garlic cloves to make garlic butter to eat with no-knead bread!
6 chicken breasts, dredged in flour
1/2 bottle white wine
2 C chicken stock
salt and pepper to taste
1/4C chives, chopped
1/2 tsp Lawry's seasoned salt
Rind of 1 lemon
Juice of 1 lemon
1/2C flour
1/2 jar capers
1. Pour white wine and chicken broth in bottom of crock pot.
2. Add garlic
3. Add chicken
4. Top chicken with seasonings, capers and chives.
Cook in crock pot on high for 3 hours. Add lemon rind and lemon juice in last 15 minutes of cooking. Transfer chicken to serving dish.
In saute pan, pour in cooking liquid from crock pot. Bring to boil. Reserve 1 cup of the cooking liquid in separate bowl. Whisk in flour until completely mixed, then add to boiling cooking liquid. Mash garlic cloves into gravy. Cook for 2-3 minutes over medium heat. Pour gravy over top of chicken.
Serve with sour cream mashed potatoes and asparagus sauteed with scallions and prosciutto.
You can also use cooked garlic cloves to make garlic butter to eat with no-knead bread!
Tuesday, June 2, 2009
Mama B's Banana Bread
Heat oven to 350 degrees
1 1/2C flour
1 1/2tsp baking powder
1/4tsp baking soda
1/2tsp salt
1/8tsp cinnamon
1 egg
3 overripe, mashed bananas
3/4C sugar
1/4C canola oil
1tsp finely grated lemon peel
1tsp finely grated orange peel
**optional** 1/2C walnuts, toasted pecans or chocolate chips
1. Combine dry ingredients.
2. Add egg, bananas, oil and peels. Mix well.
3. Fold in nuts and/or chocolate chips.
4. grease loaf pan. Pour batter.
5. Bake at 350 degrees for 45-50 minutes, until cake tester or toothpick comes out clean. Store covered at room temp for 4-5 days.
** This makes amazing French toast! Slice thick, batter and cook on griddle. Top with butter and Nutella. Seriously?? Ahhhhhh.
1 1/2C flour
1 1/2tsp baking powder
1/4tsp baking soda
1/2tsp salt
1/8tsp cinnamon
1 egg
3 overripe, mashed bananas
3/4C sugar
1/4C canola oil
1tsp finely grated lemon peel
1tsp finely grated orange peel
**optional** 1/2C walnuts, toasted pecans or chocolate chips
1. Combine dry ingredients.
2. Add egg, bananas, oil and peels. Mix well.
3. Fold in nuts and/or chocolate chips.
4. grease loaf pan. Pour batter.
5. Bake at 350 degrees for 45-50 minutes, until cake tester or toothpick comes out clean. Store covered at room temp for 4-5 days.
** This makes amazing French toast! Slice thick, batter and cook on griddle. Top with butter and Nutella. Seriously?? Ahhhhhh.
Sunday, May 31, 2009
Puff Pancake
From La Fuji Mama
Makes approximately 12 servings (9x13-inch pan)
1/2 cup (1 cube) butter
1 cup flour
1 cup milk
6 large eggs
pinch of salt
1/2 cup sugar
1/4 cup frozen orange juice concentrate
powdered sugar, for dusting when finished
strawberry/raspberry jam, to use as topping
1. Preheat oven to 450 degrees Fahrenheit.
2. Melt butter in a 9x13-inch pan (I do this by putting the pan with the cube of butter in it in the oven while the oven is preheating).
3. In a blender, combine flour, milk, eggs, salt, sugar, and orange juice concentrate.
4. Pour over hot butter in pan. Bake for about 20 minutes until brown and puffy.
5. Sift powdered sugar over the top after removing from oven.
6. Dilute jam with a bit of warm water until obtaining a syrup-like consistency. Serve pancake warm with jam syrup drizzled over the top.
Makes approximately 12 servings (9x13-inch pan)
1/2 cup (1 cube) butter
1 cup flour
1 cup milk
6 large eggs
pinch of salt
1/2 cup sugar
1/4 cup frozen orange juice concentrate
powdered sugar, for dusting when finished
strawberry/raspberry jam, to use as topping
1. Preheat oven to 450 degrees Fahrenheit.
2. Melt butter in a 9x13-inch pan (I do this by putting the pan with the cube of butter in it in the oven while the oven is preheating).
3. In a blender, combine flour, milk, eggs, salt, sugar, and orange juice concentrate.
4. Pour over hot butter in pan. Bake for about 20 minutes until brown and puffy.
5. Sift powdered sugar over the top after removing from oven.
6. Dilute jam with a bit of warm water until obtaining a syrup-like consistency. Serve pancake warm with jam syrup drizzled over the top.
Fuji Mama's Sopa Pollo
Makes approximately 8 servings
From La Fuji Mama
1 Tbsp. oil
1 large onion, chopped
2-3 cloves garlic, minced
1 jalapeno pepper, minced
1 tsp. ground cumin
8 cups chicken broth
3 cups cooked chicken, shredded
1 can (4-oz./113 g) green chilis, diced
2 cups cooked long grain rice
juice of 2 limes
1/2 cup chopped cilantro
3 roma tomatoes, diced
2 avocados, chopped
salt and pepper, to taste
sour cream, to taste
lime wedges, for garnish
1. In a large pot, saute the onion, garlic, jalapeno pepper, and cumin in the oil until the onion is soft and translucent.
2. Add in chicken broth, shredded chicken, and green chilis. Heat over medium-high heat until chicken is heated through. Remove from heat.
3. Stir in rice, lime juice, tomatoes, and cilantro.
4. Garnish with avocado, a dollop of sour cream, and a lime wedge.
From La Fuji Mama
1 Tbsp. oil
1 large onion, chopped
2-3 cloves garlic, minced
1 jalapeno pepper, minced
1 tsp. ground cumin
8 cups chicken broth
3 cups cooked chicken, shredded
1 can (4-oz./113 g) green chilis, diced
2 cups cooked long grain rice
juice of 2 limes
1/2 cup chopped cilantro
3 roma tomatoes, diced
2 avocados, chopped
salt and pepper, to taste
sour cream, to taste
lime wedges, for garnish
1. In a large pot, saute the onion, garlic, jalapeno pepper, and cumin in the oil until the onion is soft and translucent.
2. Add in chicken broth, shredded chicken, and green chilis. Heat over medium-high heat until chicken is heated through. Remove from heat.
3. Stir in rice, lime juice, tomatoes, and cilantro.
4. Garnish with avocado, a dollop of sour cream, and a lime wedge.
Rainbow Potato Gratin
Adapted from Super Natural Cooking, by Heidi Swanson
Taken from La Fuji Mama, my foodie blogging hero
Serves 4-6
3 Tbsp. olive oil
4 small red potatoes, unpeeled and cut into wedges
1 large onion, sliced
2 medium sweet potatoes, peeled and cut into 1-inch chunks
4 carrots, cut into 2-inch long pieces (and cut in half lengthwise if thicker than your thumb)
4 green onions, trimmed and chopped into 1/2-inch pieces
Fine-grain sea salt and freshly ground black pepper
1 pear, unpeeled, cored, and cut into 6 wedges
1/2 cup panko (or bread crumbs)
2/3 cup fresh Parmesan cheese (grated or shaved)
1. Preheat oven to 375 degrees Fahrenheit and position a rack in the middle of the oven.
2. Heat olive oil in your largest ovenproof skillet over medium-high heat. In a single layer, add the potatoes, onions, sweet potato, carrots, and green onions and toss to coat. Try not to overcrowd the pan, or the vegetables will steam and not brown. If you don't have a big enough pan, split the ingredients between two skillets. Saute over medium-high heat for about 15 minutes, shaking the pan a couple of times along the way. The vegetables should start to brown a bit and be tender but not mushy.
3. Remove from heat and sprinkle with a generous dose of salt and pepper. Stir in the pear wedges.
4. If you don't have an ovenproof skillet, transfer the ingredients to an ovenproof baking dish or casserole. Sprinkle with all the panko and half of the Parmesan cheese (don't stir).
5. Place uncovered in the oven. Bake for about 40 minutes, tossing the vegetables with a metal spatula about halfway through. The potatoes and carrots should be golden, crispy, and caramelized where they touch the pan and soft and tender inside. When everything is caramelized and fragrant, remove from the oven and sprinkle with the remaining Parmesan. Serve.
Taken from La Fuji Mama, my foodie blogging hero
Serves 4-6
3 Tbsp. olive oil
4 small red potatoes, unpeeled and cut into wedges
1 large onion, sliced
2 medium sweet potatoes, peeled and cut into 1-inch chunks
4 carrots, cut into 2-inch long pieces (and cut in half lengthwise if thicker than your thumb)
4 green onions, trimmed and chopped into 1/2-inch pieces
Fine-grain sea salt and freshly ground black pepper
1 pear, unpeeled, cored, and cut into 6 wedges
1/2 cup panko (or bread crumbs)
2/3 cup fresh Parmesan cheese (grated or shaved)
1. Preheat oven to 375 degrees Fahrenheit and position a rack in the middle of the oven.
2. Heat olive oil in your largest ovenproof skillet over medium-high heat. In a single layer, add the potatoes, onions, sweet potato, carrots, and green onions and toss to coat. Try not to overcrowd the pan, or the vegetables will steam and not brown. If you don't have a big enough pan, split the ingredients between two skillets. Saute over medium-high heat for about 15 minutes, shaking the pan a couple of times along the way. The vegetables should start to brown a bit and be tender but not mushy.
3. Remove from heat and sprinkle with a generous dose of salt and pepper. Stir in the pear wedges.
4. If you don't have an ovenproof skillet, transfer the ingredients to an ovenproof baking dish or casserole. Sprinkle with all the panko and half of the Parmesan cheese (don't stir).
5. Place uncovered in the oven. Bake for about 40 minutes, tossing the vegetables with a metal spatula about halfway through. The potatoes and carrots should be golden, crispy, and caramelized where they touch the pan and soft and tender inside. When everything is caramelized and fragrant, remove from the oven and sprinkle with the remaining Parmesan. Serve.
40 Clove Garlic Chicken
From a Year of Crockpotting
Take from La Fuji Mama
6 servings
3-4 pounds chicken
1 large onion, sliced
1 Tbsp. olive oil
2 tsp. kosher salt
2 tsp. paprika
1 tsp. pepper
20-40 garlic cloves, peeled, but intact
1. Place onion slices on the bottom of the crockpot (mine is a 6-quart oval crockpot).
2. In a large mixing bowl, mix olive oil, salt, paprika, pepper, and garlic cloves. Add chicken and toss to coat. Pour into crockpot on top of the onion slices. Do not add water.
3. Cover and cook on low for 6-8 hours, or on high for 4-6. The longer you cook chicken-on-the bone, the more tender it will be. If you use drumsticks, the ones on the side will brown and may stick to the sides of the crockpot, burning a bit. To avoid this, you can rearrange them with tongs an hour before serving.
Take from La Fuji Mama
6 servings
3-4 pounds chicken
1 large onion, sliced
1 Tbsp. olive oil
2 tsp. kosher salt
2 tsp. paprika
1 tsp. pepper
20-40 garlic cloves, peeled, but intact
1. Place onion slices on the bottom of the crockpot (mine is a 6-quart oval crockpot).
2. In a large mixing bowl, mix olive oil, salt, paprika, pepper, and garlic cloves. Add chicken and toss to coat. Pour into crockpot on top of the onion slices. Do not add water.
3. Cover and cook on low for 6-8 hours, or on high for 4-6. The longer you cook chicken-on-the bone, the more tender it will be. If you use drumsticks, the ones on the side will brown and may stick to the sides of the crockpot, burning a bit. To avoid this, you can rearrange them with tongs an hour before serving.
Subscribe to:
Posts (Atom)
