Wednesday, August 27, 2014

Mexican Potatoes


I needed a side dish to go with a roast recipe(tomorrow's post)  I used russet potatoes, since that was what was in the pantry.  Simple and delish!

Mexican Potatoes



3 or 4 Red Potatoes cut into 1 inch wedges
1 tablespoon of olive oil
1 tablespoon of taco seasoning

1. In a large resealable plastic bag combine potatoes, oil, and taco seasoning. Shake to coat the potatoes.

2. Place the potatoes in an 8 x 8 baking dish. Bake uncovered at 450 degrees for 40 minutes stirring potatoes every 10 minutes.

3. Eat and enjoy!

 

Tuesday, August 26, 2014

Chicken Cutlets with Citrus-Tarragon Pan Sauce



This was the main dish that Jenna made to go with the Kale Salad.  Delish!  Try this one soon!
Chicken Cutlets with Citrus-Tarragon Pan Sauce
Everyday with Rachael Ray 9/14


boneless, skinless chicken breasts, pounded 1/2-inch thick
salt and pepper
flour
EVOO

Citrus-Tarragon Sauce

1 tablespoon minced shallot or onion
1/4 cup water or stock
1/2 small grapefruit, juiced
Pat of cold butter
Large pinch fresh minced tarragon
Salt and pepper

Season pounded chicken breasts with salt and pepper; dredge in flour. In a skillet, heat a drizzle EVOO over high. Add chicken; cook until golden brown on both sides and cooked through, about 3 minutes per side. Transfer to a plate.

Add a tablespoon minced shallot to the pan; stir 30 seconds. Add water or stock and the grapefruit juice. Stir, scraping up browned bits, and cook until sauce thickens. Off heat; whisk in cold butter. Add tarragon. Season. Spoon the sauce over the chicken.

Monday, August 25, 2014

Crisp Kale Salad


Jenna made a delicious meal for us after we came home from moving Kathleen in to college a week or so ago.  If you haven't tried Kale, give this a try.  It was excellent.  Jenna subbed a few things(she is allergic to hazelnuts) and we didn't have an orange! 
Crisp Kale Salad
Every Day with Rachael Ray 9/14

4 c stemmed, shredded kale
1 small red onion, halved and thinly sliced
2 tsp tangerine or orange zest  plus 1/4 c juice(we used grapefruit)
1/4 c extra virgin olive oil
1/2 c coarsely chopped toasted hazelnuts(we used almonds)
3 oz shaved parmesan or romano cheese

In a large bowl, toss kale, onion, juice, EVOO, 3/4 tsp salt and 1/2 tsp pepper.  Let stand for 15 minutes to tenderize.   Top with zest, nuts and cheese.

Sunday, August 24, 2014

Cookie Butter Crunch Bars (no bake)


We made a trip to Trader Joe's especially to get cookie butter.  If you haven't tried cookie butter, you MUST.  It is so good, you can just eat it with a spoon.  I found these no bake bars and we all loved them. 
Cookie Butter Crunch Bars (no bake)
recipe vanillasugarblog.com


1 1/2 cups confectioners sugar
2 cups rough/crushed graham cracker crumbs* (I used cinnamon flavored)
1 cup cookie butter
1 cup unsalted butter, melted
3/4 ts sea salt

topping:
about 8-10 ounces of white chocolate, melted
couple TB of cookie butter for swirling in the white chocolate

cooks notes:
* crush up the graham crackers with a little bit of rough chop still left in there. No need to go to
a fine powder. We want crunch!
You can easily use peanut butter, just use less salt as well, about 1/2 ts.
If you do use peanut butter, maybe use dark chocolate as a topping?

Grease up an 8 or 9-inch square pan.


Combine all ingredients (except the topping ingredients) in a bowl and mix well.  Pour into pan, spread   mixture into corners, making sure to push down and make flat.


Cover the top of mixture with plastic wrap, making sure to get all corners covered.  Place in fridge for at least an hour.

When ready to use/make the topping, melt the white chocolate over a double boiler or whatever
method you prefer.


I placed the melted white chocolate on the top, spread it around, then added in a couple clumps
of cookie butter and swirled it in for a nice visual.***Beth suggests to cut the bars now, while they are soft.  It is hard to cut through the hardened chocolate topping.


Let the chocolate topping harden, or put it back in fridge to finish setting up.  Use a sharp knife and slice into squares.


It's best to keep this cold; does not do well at room temp in the summer.
Makes about 12-15 small bars, depending on how you slice them.

Saturday, August 23, 2014

Texas Peanut Butter Sheet Cake

A friend of ours, Suella, told my mom about this recipe.  I made it and took to church for treats one Sunday.  It was very easy to put together and tastes great!
Texas Peanut Butter Sheet Cake
http://1reciipes.blogspot.com

2 cups all-purpose flour
2 cups sugar
1/2 teaspoon baking soda
1 teaspoon salt
1 cup butter
1 cup water
1/4 cup creamy peanut butter
2 eggs, beaten
1 teaspoon vanilla extract
1/2 cup buttermilk

Peanut Butter Icing:

1/2 cup butter
1/4 cup creamy peanut butter
1/3 cup plus 1 tablespoon milk
1 (16-oz.) pkg. powdered sugar( 2 cups)
1 teaspoon vanilla extract

Combine flour, sugar, salt and baking soda in a large bowl; set aside. Combine butter, water and peanut butter in a saucepan over medium heat; bring to a boil. Add to flour mixture and mix well; set aside. Combine eggs, vanilla and buttermilk; add to peanut butter mixture.

Spread batter in a greased 15"x10" jelly-roll pan. Bake at 350 degrees for 25 to 28 minutes or until cake springs back when gently touched. Spread Peanut Butter Icing over warm cake and garnish, if desired.

Peanut Butter Icing: Combine first 3 ingredients in a saucepan over medium heat; bring to a boil. Remove from heat; stir in powdered sugar and vanilla, mixing until spreading consistency.

Friday, August 22, 2014

Salted Coffee Caramel Sauce

So, we were making toppings for ice cream one evening.  Kathleen made this and did NOT tell me there was coffee in it.  She put some over my ice cream and I, a NON coffee drinker, knew immediately that there was coffee in it.  They liked it very much, but it DOES taste like coffee......They LOVE to try to get me to like coffee, unsuccessfully, I might add! :-)

Salted Coffee Caramel Sauce

 

Makes about 2/3 cup
 
5 tablespoons unsalted butter, diced
1/2 cup packed light brown sugar
2/3 cup heavy whipping cream
1 1/2 teaspoons espresso powder
1/2 teaspoon flaky sea salt, plus more to taste
2 teaspoons vanilla extract

Melt butter in a small saucepan over medium heat. Once the butter has completely melted, add the sugar, heavy cream, espresso powder, and salt and whisk until all of the espresso powder has dissolved. Bring the mixture to a slow boil, whisking constantly during this time. Turn down the heat to low, and simmer and whisk for an additional 3 minutes to thicken.

Remove caramel sauce from the heat and add the vanilla extract. Stir to combine. Serve warm, at room temperature, or pour into a glass jar and refrigerate for later use. The caramel sauce will thicken once it cools. The sauce will keep refrigerated for 2 to 3 weeks.

To rewarm, microwave on LOW power in bursts of 15 to 30 seconds, stirring between each session. Or reheat gently over low heat in a saucepan.

Thursday, August 21, 2014

Nutella Magic Shell

If you like Nutella, you will LOVE this!  Easy to put together and tastes great!.

Nutella Magic Shell
 

1/2 cup Nutella
1 TBSP vegetable oil


In a microwave safe bowl, combine the oil and Nutella.

Microwave in 30 second intervals at 50% power, mixing in between, until fully combined. About a minute or a minute and a half.

Once cooled, drizzle over ice cream.

Store at room temperature.


This magic shell works best on ice cream right from the freezer. While it will solidify on the ice cream, it won't get quite the crunch that traditional magic shell does.