These are a favorite around here and they are super easy! Here are my basic recipes - not sure of the exact measurements, if you need more of an idea, just e-mail me or leave a comment. :)
Vegetarian:
Saute onions and assorted peppers in oil until crisp tender. Add one can of black beans (rinsed and drained), fresh lime juice, cumin, chili powder, and salt to taste; toss until heated through. Place lg. flour tortilla in a skillet (coated with nonstick cooking spray) - top 1/2 of the tortilla with some of the pepper mixture and as much cheese as desired (monterey jack, co-jack, or a mexican blend are really good!). Fold tortilla over and cook until slightly crispy - turning once. Cut into wedges and serve with guacamole, salsa, and sourcream.
Fajita:
Cut chicken breast into strips and cook thoroughly. Remove from skillet, add onions and peppers to skillet and saute until tender crisp, add chicken back to pan with fresh lime juice, cumin, chili powder, and salt to taste. Follow directions above.
Wednesday, November 28, 2007
Catherine's Sweet Potato Cranberry Streusel
This is so good! It's a great side dish; my family loves it!
One 49 ounce can of sweet potatoes, drained (I use fresh and mash them)
one bag of fresh cranberries, washed and drained and sort out the bad ones
one stick butter, melted
3/4 cup packed brown sugar
3/4 cup oatmeal
3/4 cup flour
1 1/2 tsp cinnamon
Combine brown sugar, oatmeal, flour, and cinnamon in a bowl. In a 2.5 quart casserole dish, combine sweet potatoes and cranberries with half of the sugar mixture. Combine the rest of the sugar mixture with the melted butter and put it on top of the sweet potato mixture. Bake at 350 degrees for 30 minutes or until bubbly. You can also make this in a crockpot, as I found out yesterday, but mix it all up rather than putting some of the streusel on top because it won't get crispy anyway.
One 49 ounce can of sweet potatoes, drained (I use fresh and mash them)
one bag of fresh cranberries, washed and drained and sort out the bad ones
one stick butter, melted
3/4 cup packed brown sugar
3/4 cup oatmeal
3/4 cup flour
1 1/2 tsp cinnamon
Combine brown sugar, oatmeal, flour, and cinnamon in a bowl. In a 2.5 quart casserole dish, combine sweet potatoes and cranberries with half of the sugar mixture. Combine the rest of the sugar mixture with the melted butter and put it on top of the sweet potato mixture. Bake at 350 degrees for 30 minutes or until bubbly. You can also make this in a crockpot, as I found out yesterday, but mix it all up rather than putting some of the streusel on top because it won't get crispy anyway.
Orange Salad
This is my original recipe.
Mixed greens, baby romaine, or whatever lettuce you prefer
dried cranberries
fresh orange slices (I peel and cut into "wheel" shape slices)
toasted walnuts
Dressing:
2 parts olive oil to 1 part vinegar (I use an orange champagne vinegar), honey to taste
Mixed greens, baby romaine, or whatever lettuce you prefer
dried cranberries
fresh orange slices (I peel and cut into "wheel" shape slices)
toasted walnuts
Dressing:
2 parts olive oil to 1 part vinegar (I use an orange champagne vinegar), honey to taste
Monday, November 26, 2007
Spaghetti & Meatballs (from Micah)
This recipe was sent to me by a good friend of mine. She said it originally came from allrecipes.com. Thanks Micah!
Meatballs:
1 lb ground beef
1/2 C Italian bread crumbs
1 T dried parsley
1/2 C grated parmesan cheese
1/4 t black pepper
1/8 t garlic powder
2 eggs, beaten
Sauce:
3/4 C chopped onion
5 cloves garlic, minced
1/4 C olive oil
2 (28oz) cans whole peeled tomatoes (I've used fresh and they are really good too!)
2 t salt
1 t sugar
1 bay leaf
1 (6oz) can tomato paste
3/4 t dried basil
1/2 t pepper
Directions:In a large bowl, combine ground beef, bread crumbs, parsley, parmesan, 1/4 t pepper, garlic powder, and eggs. Mix well and form into balls. Store until needed.
In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar, and bay leaf. Cover. Reduce heat to low and simmer 90 minutes. Stir in tomato paste, basil, 1/2 t pepper and meatballs and simmer 30 minutes more. Enjoy!
Sweet Potato Lentil Stew
This is originally from Fix-It and Forget-It Lightly - I've changed a few things. :)
4 c. vegetable or chicken broth
3 c. sweet potatoes, peeled and cubed
1 ½ c. lentils, rinsed
3 med. sized carrots, chopped
1 med. onion, chopped
½ c. celery, chopped (opt.)
4 garlic cloves, minced
1 - 1 ½ tsp. ground cumin
1/2 tsp. ground ginger
¼ tsp. cayenne pepper
1-2 tsp. salt
¼ - 1/2 c. minced fresh cilantro or parsley
Shredded Monterey Jack (opt.)
Combine the first eleven ingredients in slow cooker. Cook on low 5-6 hours or just until vegetables are tender. Stir in cilantro just before serving. Top with shredded monterey jack if desired.
4 c. vegetable or chicken broth
3 c. sweet potatoes, peeled and cubed
1 ½ c. lentils, rinsed
3 med. sized carrots, chopped
1 med. onion, chopped
½ c. celery, chopped (opt.)
4 garlic cloves, minced
1 - 1 ½ tsp. ground cumin
1/2 tsp. ground ginger
¼ tsp. cayenne pepper
1-2 tsp. salt
¼ - 1/2 c. minced fresh cilantro or parsley
Shredded Monterey Jack (opt.)
Combine the first eleven ingredients in slow cooker. Cook on low 5-6 hours or just until vegetables are tender. Stir in cilantro just before serving. Top with shredded monterey jack if desired.
Tuesday, November 13, 2007
Apple Ham Bake
This is from a TOH insert sent with one of their magazines.
3 med. tart apples, peeled & sliced
2 med. sweet potatoes, peeled & thinly sliced
3 c. cubed ham (fully cooked)
3 Tb. Brown sugar
½ tsp. salt
¼ tsp. pepper
¼ tsp. curry powder
2 Tb. Cornstarch
1/3 c. apple juice
1 c. pancake mix
1 c. milk
2 Tb. Butter
½ tsp. ground mustard
In lg. skillet, combine apples, sweet potatoes, ham, brown sugar, salt, pepper, and curry. Cook over medium heat until apples are crisp-tender; drain. Combine cornstarch and apple juice until smooth; stir into apple mixture. Bring to a boil; cook and stir for 1-2 minutes or until mixture is thickened.
Transfer to a greased 2 qt. baking dish. Cover and bake at 375 degrees for 10 min. or until sweet potatoes are tender. Meanwhile, in a bowl whisk together pancake mix, milk, butter, and mustard; pour over ham mixture. Bake, uncovered, for 25-30 min. or until puffed and golden brown.
8 servings
3 med. tart apples, peeled & sliced
2 med. sweet potatoes, peeled & thinly sliced
3 c. cubed ham (fully cooked)
3 Tb. Brown sugar
½ tsp. salt
¼ tsp. pepper
¼ tsp. curry powder
2 Tb. Cornstarch
1/3 c. apple juice
1 c. pancake mix
1 c. milk
2 Tb. Butter
½ tsp. ground mustard
In lg. skillet, combine apples, sweet potatoes, ham, brown sugar, salt, pepper, and curry. Cook over medium heat until apples are crisp-tender; drain. Combine cornstarch and apple juice until smooth; stir into apple mixture. Bring to a boil; cook and stir for 1-2 minutes or until mixture is thickened.
Transfer to a greased 2 qt. baking dish. Cover and bake at 375 degrees for 10 min. or until sweet potatoes are tender. Meanwhile, in a bowl whisk together pancake mix, milk, butter, and mustard; pour over ham mixture. Bake, uncovered, for 25-30 min. or until puffed and golden brown.
8 servings
Cran-Orange Streusel Muffins
This is recipe is from Light & Tasty - Dec./Jan. '07. I changed a few things to make it work for us.
1/4 c. butter, softened
1/2 c. sugar
1 egg
1 c. milk
1/4 c. oil
1/2 tsp. vanilla extract
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. fresh or frozen cranberries, chopped
2 1/2 tsp. grated orange peel
Streusel topping:
2 Tb. flour
2 Tb. brown sugar
1/4 tsp. cinnamon
2 Tb. cold butter
Beat butter and sugar until crumbly, about 2 min. Add egg; mix well. Beat in milk, oil, and vanilla. Combine the flour, baking powder, and salt. Stir into butter mixture just until moistened. Fold in cranberries and orange peel.
Fill greased muffin cups (or use papers) 3/4 full. Combine the topping ingredients and then cut in the butter. Sprinkle over batter.
Bake at 400 degrees for 18-22 minutes or until a toothpick comes out clean. Cool for 5 min.
1/4 c. butter, softened
1/2 c. sugar
1 egg
1 c. milk
1/4 c. oil
1/2 tsp. vanilla extract
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. fresh or frozen cranberries, chopped
2 1/2 tsp. grated orange peel
Streusel topping:
2 Tb. flour
2 Tb. brown sugar
1/4 tsp. cinnamon
2 Tb. cold butter
Beat butter and sugar until crumbly, about 2 min. Add egg; mix well. Beat in milk, oil, and vanilla. Combine the flour, baking powder, and salt. Stir into butter mixture just until moistened. Fold in cranberries and orange peel.
Fill greased muffin cups (or use papers) 3/4 full. Combine the topping ingredients and then cut in the butter. Sprinkle over batter.
Bake at 400 degrees for 18-22 minutes or until a toothpick comes out clean. Cool for 5 min.
Peach-Stuffed French Toast
I found this recipe in my newest Light and Tasty - I adapted it slightly for our taste.
1 loaf french bread, cut into 20 slices
1 can (15 oz.) sliced peaches, drained and chopped
¼ c. chopped pecans
6 eggs
1 ½ c. milk
3 Tb. Sugar
1 ¼ tsp. cinnamon, divided
1 tsp. vanilla extract
¼ c. flour
2 Tb. Brown sugar
2 Tb. Cold butter
syrup, opt.
Arrange ½ the bread in a greased 9x13 dish. Top with peaches, pecans, and remaining bread.
Combine eggs, milk, sugar, 1 tsp. cinnamon, and vanilla; pour over bread. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 min. before baking. Bake, uncovered at 400 degrees for 20 min.
Combine the flour, brown sugar, and remaining cinnamon; cut in butter until crumbly. Sprinkle over french toast. Bake 5-10 min. longer or until a knife inserted near the center comes out clean. Serve with syrup if desired.
1 loaf french bread, cut into 20 slices
1 can (15 oz.) sliced peaches, drained and chopped
¼ c. chopped pecans
6 eggs
1 ½ c. milk
3 Tb. Sugar
1 ¼ tsp. cinnamon, divided
1 tsp. vanilla extract
¼ c. flour
2 Tb. Brown sugar
2 Tb. Cold butter
syrup, opt.
Arrange ½ the bread in a greased 9x13 dish. Top with peaches, pecans, and remaining bread.
Combine eggs, milk, sugar, 1 tsp. cinnamon, and vanilla; pour over bread. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 min. before baking. Bake, uncovered at 400 degrees for 20 min.
Combine the flour, brown sugar, and remaining cinnamon; cut in butter until crumbly. Sprinkle over french toast. Bake 5-10 min. longer or until a knife inserted near the center comes out clean. Serve with syrup if desired.
Monday, November 12, 2007
Sweet ‘n’ Tangy Pot Roast
I'm not sure where this recipe came from - maybe Taste of Home? This is AMAZING!
1 boneless beef chuck roast (3 lbs. or so)
½ tsp. salt
½ tsp. pepper
1 c. water
1 c. ketchup
¼ c . red wine or beef broth
1 envelope au jous
2 tsp. dijon mustard
1 tsp. Worcestershire sauce
1/8 tsp. garlic powder
3 Tb. cornstarch
¼ c. cold water
Cut meat in ½ and place in crockpot. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, worcestershire sauce, and garlic powder; pour over meat. Cover and cook on low for 9-10 hours or until meat is tender.
Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy.
Yield: 8 servings
1 boneless beef chuck roast (3 lbs. or so)
½ tsp. salt
½ tsp. pepper
1 c. water
1 c. ketchup
¼ c . red wine or beef broth
1 envelope au jous
2 tsp. dijon mustard
1 tsp. Worcestershire sauce
1/8 tsp. garlic powder
3 Tb. cornstarch
¼ c. cold water
Cut meat in ½ and place in crockpot. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, worcestershire sauce, and garlic powder; pour over meat. Cover and cook on low for 9-10 hours or until meat is tender.
Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy.
Yield: 8 servings
Wednesday, October 31, 2007
Pantry Pad Thai
Ingredients:
Chicken, butter, oil, eggs, linguine, soy sauce, ketchup, peanut butter, lime juice, sugar, curry, crushed red pepper, peanuts, onion
I sautéed the chicken in some butter to flavor it then I removed it and put some oil in the wok and cracked 4 eggs into it. I cooked it until the eggs were scrambled – I added the 1/2 box cooked linguine and chicken to the wok, poured my secret (even to me) sauce over it all, and threw in about 1/3 of a med. onion finely chopped and about ¼ cup coarsely chopped peanuts. Tossed it all together for a couple of minutes and served.
Okay the sauce had maybe ¼ c. soy sauce, ¼ c. ketchup, 2 Tb. Peanut butter, 2 tsp. lime juice, 2 tsp. sugar, ½ tsp. curry, and ¼ tsp. crushed red pepper (I think red pepper flakes would have been good but I didn’t have any). That’s my best guess at the proportions.
Chicken, butter, oil, eggs, linguine, soy sauce, ketchup, peanut butter, lime juice, sugar, curry, crushed red pepper, peanuts, onion
I sautéed the chicken in some butter to flavor it then I removed it and put some oil in the wok and cracked 4 eggs into it. I cooked it until the eggs were scrambled – I added the 1/2 box cooked linguine and chicken to the wok, poured my secret (even to me) sauce over it all, and threw in about 1/3 of a med. onion finely chopped and about ¼ cup coarsely chopped peanuts. Tossed it all together for a couple of minutes and served.
Okay the sauce had maybe ¼ c. soy sauce, ¼ c. ketchup, 2 Tb. Peanut butter, 2 tsp. lime juice, 2 tsp. sugar, ½ tsp. curry, and ¼ tsp. crushed red pepper (I think red pepper flakes would have been good but I didn’t have any). That’s my best guess at the proportions.
Sausage Bean Soup
This is my original recipe.
1 - 16 oz. package dry mixed beans
1 qt. chicken stock
1 qt. water
1 can diced tomatoes
1 bay leaf
1 tsp. lemon pepper (I use this amazing pepper mix from Costco)
2 tsp. salt
2 tsp. dry cilantro or 1/2 bunch fresh, chopped
1/2-1 lb. andouille sausage (I use organic chicken sausage)
1 onion, chopped
1 -2 c. chopped carrots
Shredded cheese (opt.)
Fresh cilantro, chopped
Rinse beans. Combine all ingredients except the cheese and reserved cilantro and simmer all afternoon (4 hours or so). Top each bowl with a little freshly grated cheese and cilantro. The house will smell amazing! It's great served with bread and salad.
1 - 16 oz. package dry mixed beans
1 qt. chicken stock
1 qt. water
1 can diced tomatoes
1 bay leaf
1 tsp. lemon pepper (I use this amazing pepper mix from Costco)
2 tsp. salt
2 tsp. dry cilantro or 1/2 bunch fresh, chopped
1/2-1 lb. andouille sausage (I use organic chicken sausage)
1 onion, chopped
1 -2 c. chopped carrots
Shredded cheese (opt.)
Fresh cilantro, chopped
Rinse beans. Combine all ingredients except the cheese and reserved cilantro and simmer all afternoon (4 hours or so). Top each bowl with a little freshly grated cheese and cilantro. The house will smell amazing! It's great served with bread and salad.
Wednesday, October 24, 2007
Keylime Mojito Cheesecake
I haven't tried this yet. My sister, Liz, cut the recipe out and ordered it for sometime when they come over. I will, of course, oblige. :) It looks like a lot of work but delicious and refreshing.
MINT SIMPLE SYRUP:
1/2-1 c. mint leaves and smaller stems
1 c. sugar
1 c. water
Roughly chop mint and combine with sugar and water in saucepan. Bring to boil, simmer for a few minutes, then turn off heat. Leave to steep for 15-30 minutes. Strain and cool.
LIME CURD:
6 yolks
2 eggs
1/2 c. sugar
1/2 c. fresh lime juice
4 oz. butter, cubed
Whisk together yolk, eggs, sugar, and juice in a non-reactive saucepan. Turn heat on low and cook, whisking constantly until sugar is dissolved, mixture is homogenous and slightly thickened. Drop in a little butter at a time, and continue to cook (and whisk), until thick and smooth. Scrape into clean bowl, passing through sieve if any clumps exist or there are bits stuck to the bottom of the pan. With the tip of a toothpick, add a tiny amount of green food color if desired. Scrape down sides, cover with plastic wrap and refrigerate several hours or overnight.
Preheat oven to 350 degrees (325 for convection oven)
CRUST:
2 c. vanilla wafer crumbs
4 oz. melted butter
2 tsp. salt
Place a 10 inch springform pan in center of an extra wide sheet of heavy duty foil and wrap foil smoothly up sides, making sure there are no gaps or rips. Allow excess to stand straight up. Mix together cookie crumbs, butter and salt, Press into bottom and just slightly up sides of the pan. Bake 10 minutes or until golden. Cool while making filling.
FILLING:
2 lbs. (4 - 8 0z. bars) cream cheese at room temperature
1 c. sugar
3 Tbsp. cornstarch
1 tsp. salt
5 eggs
2/3 c. sour cream
1/4 c. light rum
1 Tbsp. white creme de menthe
1/4 c. fresh lime juice
3 Tbsp. mint simple syrup
TOPPING:
1 c. sour cream topping
1/4 c. sugar
Mix cream cheese with mixer until smooth. Combine sugar, cornstarch and salt, and sift over cream cheese. Beat until smooth again. Add eggs, one by one, then sour cream, liquor, juice and syrup. Beat until smooth.
Pour filling into crust. Place in 12 inch or 14 inch cake pan and fill 1/3 with hot water, making sure to not allow water inside foil. Reduce oven heat to 325 degrees. Bake 45-60 minutes or until the center is set, but still slightly wobbly. Remove from oven and water bath unwrap foil and cool 10 minutes.
Meanwhile whisk together remaining sour cream and sugar. Pour topping over cake and smooth with spatula. Put lime curd in pastry bag and pipe design onto topping, using a toothpick to rag around surface. Return to oven for 5 minutes. Do not allow topping to brown or bubble. Remove from oven and let cool at room temperature for at least 30 minutes. Chill 6 hours or better yet, overnight.
MINT SIMPLE SYRUP:
1/2-1 c. mint leaves and smaller stems
1 c. sugar
1 c. water
Roughly chop mint and combine with sugar and water in saucepan. Bring to boil, simmer for a few minutes, then turn off heat. Leave to steep for 15-30 minutes. Strain and cool.
LIME CURD:
6 yolks
2 eggs
1/2 c. sugar
1/2 c. fresh lime juice
4 oz. butter, cubed
Whisk together yolk, eggs, sugar, and juice in a non-reactive saucepan. Turn heat on low and cook, whisking constantly until sugar is dissolved, mixture is homogenous and slightly thickened. Drop in a little butter at a time, and continue to cook (and whisk), until thick and smooth. Scrape into clean bowl, passing through sieve if any clumps exist or there are bits stuck to the bottom of the pan. With the tip of a toothpick, add a tiny amount of green food color if desired. Scrape down sides, cover with plastic wrap and refrigerate several hours or overnight.
Preheat oven to 350 degrees (325 for convection oven)
CRUST:
2 c. vanilla wafer crumbs
4 oz. melted butter
2 tsp. salt
Place a 10 inch springform pan in center of an extra wide sheet of heavy duty foil and wrap foil smoothly up sides, making sure there are no gaps or rips. Allow excess to stand straight up. Mix together cookie crumbs, butter and salt, Press into bottom and just slightly up sides of the pan. Bake 10 minutes or until golden. Cool while making filling.
FILLING:
2 lbs. (4 - 8 0z. bars) cream cheese at room temperature
1 c. sugar
3 Tbsp. cornstarch
1 tsp. salt
5 eggs
2/3 c. sour cream
1/4 c. light rum
1 Tbsp. white creme de menthe
1/4 c. fresh lime juice
3 Tbsp. mint simple syrup
TOPPING:
1 c. sour cream topping
1/4 c. sugar
Mix cream cheese with mixer until smooth. Combine sugar, cornstarch and salt, and sift over cream cheese. Beat until smooth again. Add eggs, one by one, then sour cream, liquor, juice and syrup. Beat until smooth.
Pour filling into crust. Place in 12 inch or 14 inch cake pan and fill 1/3 with hot water, making sure to not allow water inside foil. Reduce oven heat to 325 degrees. Bake 45-60 minutes or until the center is set, but still slightly wobbly. Remove from oven and water bath unwrap foil and cool 10 minutes.
Meanwhile whisk together remaining sour cream and sugar. Pour topping over cake and smooth with spatula. Put lime curd in pastry bag and pipe design onto topping, using a toothpick to rag around surface. Return to oven for 5 minutes. Do not allow topping to brown or bubble. Remove from oven and let cool at room temperature for at least 30 minutes. Chill 6 hours or better yet, overnight.
Cobbler
This is a simple and delicious dessert. I love it topped with ice cream or whip cream.
Place fruit (blueberries, raspberries, peaches, blackberries - be creative) in bottom of greased 8x8 or 9x9 square pan.
1 c. flour
1 c. sugar
1/2 tsp. salt
1 tsp. baking powder
1 egg, beaten
Mix the above together. Sprinkle over fruit.
1/3 c. butter, melted
Drizzle over all.
Bake at 350 degrees for 30 minutes or until golden and and bubbly. Served hot.
Place fruit (blueberries, raspberries, peaches, blackberries - be creative) in bottom of greased 8x8 or 9x9 square pan.
1 c. flour
1 c. sugar
1/2 tsp. salt
1 tsp. baking powder
1 egg, beaten
Mix the above together. Sprinkle over fruit.
1/3 c. butter, melted
Drizzle over all.
Bake at 350 degrees for 30 minutes or until golden and and bubbly. Served hot.
Sunday, October 21, 2007
Made-Rights
My mom made these for us growing up and we loved them! They are super simple but surprisingly tasty! Pepper is the key.
1 lb. ground beef
1 med. Onion, chopped
½ tsp. pepper
1 tsp. salt
Brown together. Serve as a loose meat sandwich on bread or bun with mayo and ketchup.
1 lb. ground beef
1 med. Onion, chopped
½ tsp. pepper
1 tsp. salt
Brown together. Serve as a loose meat sandwich on bread or bun with mayo and ketchup.
Corn & Potato Chowder
This is a combination of recipes which I guess kind of makes it mine. :)
½ lb. bacon
1 lb. corn
2 c. diced potato
1 lg. onion, chopped
1 Tbsp. butter
1 ½ c. chicken or veggie stock
¼ tsp. thyme
¼ tsp. pepper
½ tsp. salt
6 Tbsp. flour
3 c. milk
Combine all ingredients except flour and milk. Cook on low 8-9 hours or until potatoes are tender. Mix flour and milk until smooth add to chowder slowly until thickened.
½ lb. bacon
1 lb. corn
2 c. diced potato
1 lg. onion, chopped
1 Tbsp. butter
1 ½ c. chicken or veggie stock
¼ tsp. thyme
¼ tsp. pepper
½ tsp. salt
6 Tbsp. flour
3 c. milk
Combine all ingredients except flour and milk. Cook on low 8-9 hours or until potatoes are tender. Mix flour and milk until smooth add to chowder slowly until thickened.
Chicken Curry
This was a hit with the family and fun with all the toppings! It really allows a lot of creativity in "building" your dish. :) We REALLY liked it with the sweet potatoes!
2 cooking apples, unpeeled, cored, and diced
1 lg. onion, finely chopped
1-2 Tb. curry powder (according to your taste)
2 Tbs. canola oil
1 tsp. salt
¼ tsp. black pepper
2 c. chicken breast, cooked and diced
1 1/2 c. chicken broth
Sauté apple, onion, and curry powder in oil in skillet until tender and glazed. Season with salt and pepper. Add in cooked chicken and chicken broth and let simmer for 20-30 minutes. Serve over cooked brown rice or mashed sweet potatoes (try mashing with a little plain yogurt and salt). Top with raisins, pineapple tidbits, toasted chopped almonds, plain yogurt, and/or toasted coconut.
6 servings
2 cooking apples, unpeeled, cored, and diced
1 lg. onion, finely chopped
1-2 Tb. curry powder (according to your taste)
2 Tbs. canola oil
1 tsp. salt
¼ tsp. black pepper
2 c. chicken breast, cooked and diced
1 1/2 c. chicken broth
Sauté apple, onion, and curry powder in oil in skillet until tender and glazed. Season with salt and pepper. Add in cooked chicken and chicken broth and let simmer for 20-30 minutes. Serve over cooked brown rice or mashed sweet potatoes (try mashing with a little plain yogurt and salt). Top with raisins, pineapple tidbits, toasted chopped almonds, plain yogurt, and/or toasted coconut.
6 servings
Tuesday, October 16, 2007
Black Bean Enchiladas
This is one of our favorite vegetarian dishes! It is so good and filling & it's super easy and fast.
1 lg. onion, chopped
1 med. green pepper, chopped
2 Tb. chicken or veggie broth
2 cans (15 oz. ea.) black beans, rinsed, drained, divided
1 1/2 c. picante sauce, divided
12 flour tortillas (6 in.)
2 med. tomatoes, chopped
1/2 c. shredded cheddar cheese
1/2 c. shredded mozzarella (I usu. use all cheddar or mexican cheese)
3 c. shredded lettuce (opt.)
6 Tb. reduced fat sour cream
In a skillet, cook and stir onion and green pepper in broth for 2-3 min. or until tender. Mash one can of black beans. Add to skillet with 3/4 c. picante sauce and remaining beans; heat through.
Spoon 1/4 c. mixture down the center of each tortilla. Roll up and place, seam side down, in a 9x13 greased pan. Combine tomatoes and remaining picante sauce; spoon over enchiladas.
Cover with foil and bake at 350 degrees for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 c. lettuce on each plate and top with two enchiladas. Garnish each serving with 1 Tb. sour cream
Yields: 6 servings
1 lg. onion, chopped
1 med. green pepper, chopped
2 Tb. chicken or veggie broth
2 cans (15 oz. ea.) black beans, rinsed, drained, divided
1 1/2 c. picante sauce, divided
12 flour tortillas (6 in.)
2 med. tomatoes, chopped
1/2 c. shredded cheddar cheese
1/2 c. shredded mozzarella (I usu. use all cheddar or mexican cheese)
3 c. shredded lettuce (opt.)
6 Tb. reduced fat sour cream
In a skillet, cook and stir onion and green pepper in broth for 2-3 min. or until tender. Mash one can of black beans. Add to skillet with 3/4 c. picante sauce and remaining beans; heat through.
Spoon 1/4 c. mixture down the center of each tortilla. Roll up and place, seam side down, in a 9x13 greased pan. Combine tomatoes and remaining picante sauce; spoon over enchiladas.
Cover with foil and bake at 350 degrees for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 c. lettuce on each plate and top with two enchiladas. Garnish each serving with 1 Tb. sour cream
Yields: 6 servings
Sunday, October 14, 2007
Apple Cider Roast
This is my original recipe. I served it with mashed potatoes, green beans, fresh rolls, and salad. I made gravy with the drippings. Everyone loved it!
2-4 lb. roast
1 c. apple cider
6-10 sprigs fresh thyme
6-10 sprigs fresh rosemary
6 cloves garlic, minced
1 med. onion, sliced
salt & pepper to your taste
Cook on low for 8-10 hours or on high for 4-6 hours. Use the drippings to make pan gravy.
2-4 lb. roast
1 c. apple cider
6-10 sprigs fresh thyme
6-10 sprigs fresh rosemary
6 cloves garlic, minced
1 med. onion, sliced
salt & pepper to your taste
Cook on low for 8-10 hours or on high for 4-6 hours. Use the drippings to make pan gravy.
Crock Pot Sesame Pork Chops
This recipe is my own creation. :)
4 sm. or 2 lg. bone-in pork chops (boneless would be fine also)
2 cloves garlic, minced
1 small onion, diced
1/4 c. soy sauce
3 Tb. brown sugar
3/4 c. tomato sauce
1 tsp. sesame seeds
1 Tb. fresh ginger, minced
pepper to taste
Put chops in crockpot and season with pepper. Mix remainder of ingredients and pour over the pork chops. Cook on low for 6 hrs. Serve over rice.
4 sm. or 2 lg. bone-in pork chops (boneless would be fine also)
2 cloves garlic, minced
1 small onion, diced
1/4 c. soy sauce
3 Tb. brown sugar
3/4 c. tomato sauce
1 tsp. sesame seeds
1 Tb. fresh ginger, minced
pepper to taste
Put chops in crockpot and season with pepper. Mix remainder of ingredients and pour over the pork chops. Cook on low for 6 hrs. Serve over rice.
Thursday, October 11, 2007
Pear & Apple Romaine Salad
This recipe is from my mom and is very gourmet but also very easy!
Dressing:
Olive oil
Balsamic vinegar
(1 tsp. oil to 1/2 tsp. vinegar/person)
Romaine lettuce
Pears, sliced
Apples, sliced
Butter
Walnuts, chopped & toasted (opt.)
Dried cranberries (opt.)
Feta, Brie or any other cheese you like (opt.)
Toss lettuce with dressing and put on individual plates. Saute pear and apples in butter until desired tenderness. Spoon over the lettuce using the buttery sauce also. Top w/desired ingredients and serve. Delcious!
Dressing:
Olive oil
Balsamic vinegar
(1 tsp. oil to 1/2 tsp. vinegar/person)
Romaine lettuce
Pears, sliced
Apples, sliced
Butter
Walnuts, chopped & toasted (opt.)
Dried cranberries (opt.)
Feta, Brie or any other cheese you like (opt.)
Toss lettuce with dressing and put on individual plates. Saute pear and apples in butter until desired tenderness. Spoon over the lettuce using the buttery sauce also. Top w/desired ingredients and serve. Delcious!
New York-Style Chocolate Cheesecake
This is really good with raspberries, whip cream, and shell choclate. Yum! This was also from the internet but I made some changes.
CRUST:
1 1/4 cups graham cracker crumbs
1/4 cup butter or margarine, melted
2 tablespoons granulated sugar
FILLING:
1 (11.5-ounce) bag milk chocolate chips
3 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
4 large eggs
1/2 cup sour cream
2 teaspoons vanilla extract
TOPPING:
1 1/2 cups sour cream
2 tablespoons granulated sugar
1 tsp. vanilla extract
1/2 c. melted chocolate
1. Heat oven to 350°F.
2. Stir together all crust ingredients in medium bowl. Press onto bottom and 1-inch up side of ungreased 9-inch springform pan. Bake for 8 to 12 minutes or until golden brown. Cool completely.
3. Meanwhile, melt chocolate chips in 2-quart saucepan over low heat, stirring occasionally, until melted (5 to 6 minutes). Cool 15 minutes.
4. Combine cream cheese and 3/4 cup sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Gradually add eggs, one at a time, beating well after each addition. Reduce speed to low; add melted chocolate, 1/2 cup sour cream and 2 teaspoons vanilla. Beat until well mixed (1 to 2 minutes).
5. Pour cheesecake mixture into baked crust. Bake for 1 hour 20 minutes to 1 hour 35 minutes or until just set 2-inches from edge of pan.
6. Meanwhile, combine topping ingredients. Spread evenly over top of hot, partially baked cheesecake. Continue baking for 5 minutes. Let stand uncovered until cooled (1 to 2 hours). Loosen sides of cheesecake by running knife around inside of pan. Loosely cover; refrigerate 8 hours or overnight. Store refrigerated.
Makes 16 servings.
Tip: A large crack may form around cheesecake. Cheesecake will settle when cooled
CRUST:
1 1/4 cups graham cracker crumbs
1/4 cup butter or margarine, melted
2 tablespoons granulated sugar
FILLING:
1 (11.5-ounce) bag milk chocolate chips
3 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
4 large eggs
1/2 cup sour cream
2 teaspoons vanilla extract
TOPPING:
1 1/2 cups sour cream
2 tablespoons granulated sugar
1 tsp. vanilla extract
1/2 c. melted chocolate
1. Heat oven to 350°F.
2. Stir together all crust ingredients in medium bowl. Press onto bottom and 1-inch up side of ungreased 9-inch springform pan. Bake for 8 to 12 minutes or until golden brown. Cool completely.
3. Meanwhile, melt chocolate chips in 2-quart saucepan over low heat, stirring occasionally, until melted (5 to 6 minutes). Cool 15 minutes.
4. Combine cream cheese and 3/4 cup sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Gradually add eggs, one at a time, beating well after each addition. Reduce speed to low; add melted chocolate, 1/2 cup sour cream and 2 teaspoons vanilla. Beat until well mixed (1 to 2 minutes).
5. Pour cheesecake mixture into baked crust. Bake for 1 hour 20 minutes to 1 hour 35 minutes or until just set 2-inches from edge of pan.
6. Meanwhile, combine topping ingredients. Spread evenly over top of hot, partially baked cheesecake. Continue baking for 5 minutes. Let stand uncovered until cooled (1 to 2 hours). Loosen sides of cheesecake by running knife around inside of pan. Loosely cover; refrigerate 8 hours or overnight. Store refrigerated.
Makes 16 servings.
Tip: A large crack may form around cheesecake. Cheesecake will settle when cooled
New York Cheesecake
This is great with whip cream and strawberries! The recipe came from the internet but I made a major change by adding the sour cream topping to make it truly New York!
CRUST:
· 15 graham crackers, crushed
· 2 tablespoons butter, melted
FILLING:
· 4 (8 ounce) packages cream cheese
· 1 1/2 cups white sugar
· 3/4 cup milk
· 4 eggs
· 1 cup sour cream
· 1 tablespoon vanilla extract
· 1/4 cup all-purpose flour
TOPPING:
1 1/2 cups sour cream
2 tablespoons granulated sugar
1 tsp. vanilla extract
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 55 minutes. Top with sourcream mixture and bake another 5 minutes. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
CRUST:
· 15 graham crackers, crushed
· 2 tablespoons butter, melted
FILLING:
· 4 (8 ounce) packages cream cheese
· 1 1/2 cups white sugar
· 3/4 cup milk
· 4 eggs
· 1 cup sour cream
· 1 tablespoon vanilla extract
· 1/4 cup all-purpose flour
TOPPING:
1 1/2 cups sour cream
2 tablespoons granulated sugar
1 tsp. vanilla extract
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 55 minutes. Top with sourcream mixture and bake another 5 minutes. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
Key Lime Cheesecake
This recipe surprise me - I'm not usually a fan of key lime but this is amazing! I garnish with whip cream, fresh lime slices, and white chocolate curls.
CRUST:
· 1 1/2 cups graham cracker crumbs
· 6 tablespoons butter, melted
FILLING:
· 24 ounces cream cheese, softened
· 1 cup white sugar
· 1 tablespoon cornstarch
· 3 eggs
· 1 tablespoon grated lime zest
· 2/3 cup key lime juice
1. Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
2. In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not overbeat, or cake will crack during baking. Pour batter into prepared crust.
3. Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
4. Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.
CRUST:
· 1 1/2 cups graham cracker crumbs
· 6 tablespoons butter, melted
FILLING:
· 24 ounces cream cheese, softened
· 1 cup white sugar
· 1 tablespoon cornstarch
· 3 eggs
· 1 tablespoon grated lime zest
· 2/3 cup key lime juice
1. Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
2. In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not overbeat, or cake will crack during baking. Pour batter into prepared crust.
3. Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
4. Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.
Caramel Macchiato Cheesecake
This is a fabulous cheescake recipe that originally came from allrecipes.com. I drizzle hard shell chocolate and grate some dark chocolate on top of the caramel for an extra nice finish.
CRUST:
· 2 cups graham cracker crumbs
· 1/2 cup butter, melted
· 2 tablespoons white sugar
FILLING:
· 3 (8 ounce) packages cream cheese, softened
· 1 cup white sugar
· 3 eggs
· 1 (8 ounce) container sour cream
· 1/4 cup brewed espresso or strong coffee
· 2 teaspoons vanilla extract
GARNISH:
· pressurized whipped cream
· caramel ice cream topping
1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.
2. Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.
3. Reduce oven temperature to 325 degrees F (165 degrees C).
4. Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.
5. Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.
6. To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.
Autumn Cheesecake
I've had this recipe for several years - my husband found it somewhere on the internet. :) I've made a few slight changes to the original.
CRUST:
1 c. graham crackers crumbs
3 Tb. sugar
1/2 tsp. cinnamon
1/4 c. butter, melted
FILLING:
16 oz. cream cheese, softened
1/2 c. sugar
2 lg. eggs
1/2 tsp. vanilla
1 tsp. cinnamon
TOPPING:
4 c. thinly slice apples
1/3 c. sugar
1/2 tsp. cinnamon
1/4 c. chopped pecans
Combine crust ingredients and press onto bottom of 9-in. springform pan. Bake at 350 dgress for 10 min. Combine cream cheese and sugar, mixing until well blended. Add eggs one at a time. Blend in vanilla and pour over crust. Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese. Sprinkle with pecans. Bake at 350 degrees for 1 hour and 10 minutes. Loosen cake from rim of pan, cool before removin rim of pan. 10 servings.
CRUST:
1 c. graham crackers crumbs
3 Tb. sugar
1/2 tsp. cinnamon
1/4 c. butter, melted
FILLING:
16 oz. cream cheese, softened
1/2 c. sugar
2 lg. eggs
1/2 tsp. vanilla
1 tsp. cinnamon
TOPPING:
4 c. thinly slice apples
1/3 c. sugar
1/2 tsp. cinnamon
1/4 c. chopped pecans
Combine crust ingredients and press onto bottom of 9-in. springform pan. Bake at 350 dgress for 10 min. Combine cream cheese and sugar, mixing until well blended. Add eggs one at a time. Blend in vanilla and pour over crust. Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese. Sprinkle with pecans. Bake at 350 degrees for 1 hour and 10 minutes. Loosen cake from rim of pan, cool before removin rim of pan. 10 servings.
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