Saturday, August 31, 2013

Breadless French Toast

This is a low carb recipe that I was skeptical to try.  I am glad I DID try it.  It really does taste like French toast!  I did not use the sweetener in the recipe, but used sugar free syrup.  I really liked this.


Breadless French Toast


2-3 eggs
2-3 tablespoons cream
2 dashes of cinnamon
1/2 tsp of vanilla
sweetener(opt)

Mix well, pour in hot skillet, cook until firm, flip and cook other side, sprinkle a half a pack of splenda on top or wait and use sugar free syrup on top. Tastes like the real thing.

Friday, August 30, 2013

Corn Bread

I first made this recipe in 2005. My family loves it. I like the crunchy texture that the cast iron skillet gives the corn bread. I put a bit of vegetable oil in the pan before pouring in the batter.

Corn Bread
Favorite Recipes of the Amish of Wisconsin

1 stick butter, melted
1 1/3 c corn meal
1 1/3 c flour
1 heaping t baking powder
1/2 c sugar
1 t soda
3/4 t salt
2 eggs
1 c buttermilk

To the buttermilk, add the baking powder and baking soda.  Beat sugar and eggs.  Add melted butter.  Alternately add dry ingredients and buttermilk to the egg mixture.  Put in a 9 or 10 inch cast iron skillet(or a 8x8 or 9x9 pan) and bake at 375 for 30-40 minutes.

Thursday, August 29, 2013

Portillo's Chopped Salad

 This was an excellent salad!  I never had a salad at Portillo's--an Italian Beef place in the Chicago area.  We all liked this and will make it again.  The pasta was supposed to be bigger, but I used what I had on hand.  It was good the next day---with extra dressing.  I would follow the tip and put the dressing on the pasta first.
Portillo's Chopped Salad
http://www.the-girl-who-ate-everything.com

Yield: 10 servings

4 cups cooked Ditalini pasta Beth used acini de pepe pasta
1 cup cooked and crumbled bacon
3 cups chopped romaine lettuce
3 cups chopped iceberg lettuce
2-1/2 cups chopped red cabbage
2 fresh tomatoes, seeded and diced
1 cup sliced green onions
4 ounces crumbled gorgonzola cheese (about 1 cup) Beth omitted
Sweet Italian Dressing:
1/4 cup balsamic vinegar
2 cloves garlic, peeled and minced
1 teaspoon sugar
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil

Cook Ditalini pasta according to package instructions. Make sure you salt the pasta water while cooking to give it some flavor. Drain and cool. Set aside.

Cook bacon in a skillet until done. Let bacon cool, then crumble it.

Combine romaine, iceberg, red cabbage, tomatoes and green onions in large salad bowl.

Add cooled pasta, bacon and gorgonzola cheese to salad.

Add dressing to taste right before serving so that it doesn't get soggy.

For the Dressing: Place vinegar, garlic, sugar, oregano, salt and pepper in a blender. While the machine is running, slowly drizzle olive oil through the blender top or feed tube until dressing is combined and emulsified. Store in airtight container in refrigerator for up to two weeks.

Another tip: If you make the dressing ahead of time and add a little bit to the cooled pasta and let it soak it up in the fridge for some time it adds a whole lot of flavor.

Wednesday, August 28, 2013

Country Ice Cream

I made this for Kathleen's birthday. It is more of a custard texture and flavor than ice cream. I liked it, but most everyone else preferred our regular ice cream recipe. This was a firmer custard and didn't melt nearly as fast as regular ice cream. If you like custard, try this. It is from an Amish cookbook.

Country Ice Cream
Family Treasures cookbook

4 eggs
2 c sugar
5 c milk
4 c whipping cream
4 1/2 t vanilla
1/2 t salt
2 small pkg vanilla pudding

Beat eggs for 5 minutes.  Beat in 2 c sugar and 1 c milk until thick.  Add the rest of the milk, cream, vanilla and salt.  Sprinkle pudding over top and then beat in.   This will fill a 6 qt ice cream freezer.  Other flavors of pudding can be used instead of vanilla.

Tuesday, August 27, 2013

Never Weep Whipped Cream Frosting

I found this recipe so I could decorate a cake that already had whip cream frosting. Kathleen prefers whip cream frosting over butter crème, so this worked out perfect! It held up quite well while decorating. I should have done the roses first, instead of last. I am quite rusty at decorating, but really liked the frosting option!


Never Weep Whipped Cream Frosting

Yield: 4 cups

1 pint whipping cream
2 tablespoons dry vanilla instant pudding mix (fold over paper envelope it comes in and keep for future use (1 box does about 3 batches of whipped)
1 teaspoon powdered sugar, more to taste for sweetened whipped cream (3 or 4 tablespoons for gently sweet whipped cream)
1/2 teaspoon vanilla extract


1 Whip all ingredients together until firm peaks form.
2 Cover leftovers tightly, preferably in an air-tight plastic container.
3 This stays the same consistency until used.
4 It will keep for a week in the fridge without deflating.





Monday, August 26, 2013

Chocolate Frosty Light

I made this for a quick fix for breakfast last week.  I really liked it.  I didn't have chia seeds, so left them out.  It was quite filling and I was fine until lunch.



Chocolate Frosty Light
http://rabbitfoodformybunnyteeth.com
Serves 1

1 cup original unsweetened almond milk
1 frozen banana
1 Tbsp unsweetened cocoa powder
1/2 tsp chia seeds
1 tsp pure vanilla extract
8-10 ice cubes


Combine all ingredients in a high powered blender and blend until smooth.

175 calories, 4(g) fat, 2.5 (g) fiber, 15(g) of natural sugars, and 4 (g) protein

Sunday, August 25, 2013

Rosemary Garlic Bread

 This bread took a bit of time, with the rise time, but was so very worth it!  Jenna wants to take the recipe to college with her--and has her loaf pans ready to go!   We made this to go along with spaghetti and meatballs.  Excellent!


Rosemary Garlic Bread
http://kitchenoverlord.com

6 cloves garlic, minced
½ tsp thyme  Beth used about 1 tsp fresh
1 tbsp rosemary Beth used about 3 T fresh
1 tbsp kosher salt
1 tbsp yeast
1 cup warm water
2 tbsp white sugar
3 tbsp olive oil
2 ½ cups bread flour

Start by mixing your cup of water and tablespoon of yeast in your stand mixer’s bowl. Let the yeast rehydrate and sit for 15 minutes. Now add your olive oil, sugar, minced garlic cloves, rosemary, thyme, and salt. Yes, you really do want that much kosher salt.

Give the whole slurry a quick mix. Once vaguely well integrated, dump in the flour. Attach your bread hook and allow it to attack the mix for about 6 minutes. If you don’t own a stand mixer, blend everything together and knead it on a lightly floured surface for 6-10 minutes.

Leave the raw bread in the making and walk away for an hour. When you come back, punch it down and wait another hour. At the two hour mark, punch the dough once more. Now shape it into a rough oval and put it in a nicely greased loaf pan.
Beat one egg and brush over the top of the loaf and sprinkle another ½ tsp coarse kosher salt over your shiny, egg washed loaf.

Let the bread rise for one more hour. After another hour, pop that loaf pan into a 350F oven for 22 – 25 minutes, depending on your oven’s quirkiness.

Let the bread cool in the pan for at least 10 minutes before you shove it straight into your face. It should be light, fluffy, and nicely herbal.

Saturday, August 24, 2013

Meatballs

I wanted to try a new meatball recipe from one of my MANY cookbooks.  These were easy and tasted great with spaghetti sauce.  The original recipe said to fry in oil, but I prefer to bake in the oven(less calories and less mess)

Meatballs
adapted from Recipes from the Heart cookbook, Kenosha, WI. First Assembly of God

1 # ground beef
1/3 c grated Parmesan cheese
1/2 c plain bread crumbs
1 t dried oregano
1 1/2 t salt
1/2 t pepper
2 eggs

Mix all ingredients together and form into 1 inch meatballs.  Put on baking sheet and bake at 400 degrees for 20 -25 minutes. 

Friday, August 23, 2013

Chop Chop Salad

Kathleen put this together one night when we had spaghetti.  We all loved the crunch from the veggies and the walnuts.  We used Ranch dressing and it was still good the next day!



Chop Chop Salad
http://thefrugalgirls.com

1 romaine lettuce heart
4 to 6 slices thick-cut bacon, cooked until crisp, cooled, and chopped
1/2 pint grape tomatoes, halved Beth use Roma's, chopped
2 carrots, peeled and thinly sliced
1 yellow bell pepper, chopped
1 English cucumber, halved lengthwise and thinly sliced Beth used regular, chopped
1/2 cup chopped walnuts
Coarse salt and freshly ground pepper to taste
Salad Dressing (Ranch or Blue Cheese)

Chop the lettuce heart into 1- to 2-inch pieces. Combine it with the bacon, other vegetables, and nuts in a large bowl and toss the mixture well.

 Keep the salad chilled until serving time. Then toss it again with enough dressing to lightly coat the vegetables, and season it with salt and pepper. Serves 6.
 

Thursday, August 22, 2013

Firecracker Chicken

This was DELICIOUS!  It is so easy to make on the night that you really want take out Chinese!   We loved it.


Firecracker Chicken
http://therecipecritic.com


1/4 cup canola oil
4 boneless skinless chicken breasts
Salt
pepper
1 cup cornstarch
2 large eggs, beaten

Sauce:

1/3 cup buffalo sauce (if you like more heat use hot sauce, like Frank's brand)
1 1/4 cup packed light brown sugar
1 tablespoon water
2 teaspoons apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon red pepper flakes

1. Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
2. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. I have also found that you can put the cornstarch in a gallon sized bag and shake the chicken to coat.

3. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
4. In a medium sized mixing bowl, buffalo sauce, apple cider vinegar, water, salt and red pepper flakes. Pour over chicken and bake for 1 hour.

5. I stirred the chicken every 15 minutes so that it coated them in the sauce.


 

Wednesday, August 21, 2013

Cheesy Beer/Soda Bread

I love the bread mix from Tastefully Simple. This is very similar, but makes 2 loaves. Since I don't drink or have alcohol at my house, we used Sprite Zero. This turned out perfect!

Cheesy Beer/Soda bread


2 cups shredded cheese, reserve 1/2 cup for topping the bread (I used three types: cheddar, mozzarella and Monterrey Jack)
1/2 cup chopped green onion
6 cups all-purpose flour
2 tsp salt
2 tbsp baking powder
24 ounces of beer or sprite or mountain dew
2 tbsp honey

Preheat the oven to 375 degrees F. Grease two regular loaf pans.

In a large bowl, mix together the flour, salt, and baking powder. Add 1 1/2 cups of the shredded cheese and green onion; toss together so that everything is well combined.

Add the beer or soda and honey to the flour mixture. Mix until all ingredients are incorporated and there are no dry bits of flour. Don’t worry if your dough is lumpy, it’s supposed to be that way.

Divide the dough between the loaf pans and smooth the top of the dough. Bake for about 40-50 minutes (at the halfway mark, pull the bread out and cover the tops with the reserved 1/2 cup of shredded cheese. Place back into oven and continue baking), or until the top of the loaves is a golden brown and a tester inserted into the center of the loaves comes out clean.

Allow the bread to cool in the pan for 10 minutes before turning them out onto a cooling rack to cool completely.

Tuesday, August 20, 2013

Oreo Cookies and Cream Smoothie

I made this one morning for breakfast.  It was easy to put together and was quite tasty.  I think this is a  great 'off to school' breakfast on those days you are running short for time.



OREO Cookies and Cream Smoothie
http://www.peanutbutterandpeppers.com

1 cup non-fat milk
1/2 cup plain Greek yogurt or vanilla Greek yogurt
6 tsp. (30 grams) JELLO OREO Cookies and Cream Instant Pudding
1/2 tsp. vanilla extract (omit if using vanilla Greek yogurt)
1/2 tsp stevia, to taste Beth used sweet and low
1 cup ice

In a blender at all the ingredients and process until smooth. For one serving, halve all ingredients.


Calories per 1 1/2 cups: 132.6, Fat: .06, Cholesterol: 2.5, Sodium: 257, Potassium: 260, Carbs: 21.5, Fiber: 0, Sugar: 16.5, Protein: 9.6

Monday, August 19, 2013

Chocolate Raspberry Crumb Bars

These were easy to put together and we all liked them.  We used raspberry jam(with the seeds) since that was what we had on hand.  Will make these again for sure!



Chocolate Raspberry Crumb Bars
Source: Nestle Toll House

1 cup (2 sticks) butter softened
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/4 teaspoon salt
2 cups Chocolate Chips
1 can (14 ounces) Eagle Brand Sweetened Condensed Milk
1/2 cup chopped pecans (optional)
3/4 cup fresh raspberries, semi crushed and sweetened with a little sugar. **
**Note: Original recipe uses raspberry jam.



350 °F oven. Line 13 x 9-inch baking/cookie pan with foil. Butter.

Beat butter until creamy. Beat in Brown Sugar. Add Flour and salt and continue mixing until crumbly. Press 1 3/4 cups of crumb mixture into buttered pan. Set remaining crumbs aside.

Bake until golden - 10 to 12 minutes. Remove from oven.

While crust is baking, place sweetened condensed milk in small sauce pan and add one cup of chocolate chips. Stir over low heat until chocolate has melted and mixture is smooth.

Pour over warm crust.

Add nuts (if using) to reserved crumb mixture. Sprinkle crumbs evenly over chocolate layer. Spoon raspberries over crumb mixture and finish by sprinkling on remaining cup of chocolate chips.

Return to oven and bake for 20 to 30 minutes until Centre is set and crumbs are golden. Cool on rack before cutting into bars
 

Sunday, August 18, 2013

Southwest Pasta Salad with Blacck Beans and Avocado

Kathleen made this to take while she was babysitting and house sitting. It was easy to put together and tastes great during our HOT Texas summer!



Southwest Pasta Salad with Black Beans and Avocado

http://www.dailybitesblog.com



Serves 4

For salad:

½ lb. brown rice penne or rotini pasta, cooked according to package instructions and rinsed with cold water

2 Roma tomatoes, seeded and chopped

2 cups cooked black beans, or 1 (15 ounce) can rinsed and drained

3 scallions, white and dark green parts, thinly sliced

1/2 cup frozen corn kernels, thawed

1 medium avocado, diced

3/4 cup pepper jack cheese Beth's addition

For dressing:
1/4 cup parsley, finely chopped
1/4 cup cilantro, finely chopped

1 garlic clove

2 tbs. extra virgin olive oil

2 tbs. red wine vinegar

1 tbs. water

1/2 tsp. sea salt
1/2 tsp. chili powder

1/2 tsp. dried oregano




Combine pasta, tomatoes, beans, scallions, and corn in a large mixing bowl.

In a blender or food processor, combine all ingredients for the dressing and blend until smooth. Toss dressing with the salad ingredients. Taste and adjust seasoning if desired. Refrigerate salad for at least 1 hour or up to 8 hours.

Stir in the avocado just before serving. Serve chilled.

Saturday, August 17, 2013

Overnight Oatmeal

I have made two varieties of this and have liked them both!  I used Yoplait Light and used blueberry yogurt and added blueberries. I also used blackberry Yoplait and added blackberries.  I have orange cremescicle and will add mandarin oranges to try, also.  This is a filling breakfast!
Overnight Oatmeal

 Via: Betty Crocker

1 container (6 oz) Greek yogurt, any flavor Beth used Yoplait light
1/4 cup uncooked old-fashioned or quick-cooking oats
1/4 cup fruit (see ideas below)

In container with tight-fitting cover, mix yogurt and uncooked oats. Stir in desired fruit.

 Cover; refrigerate at least 8 hours but no longer than 3 days before eating.

 Passionate Overnight Oatmeal: Stir in 1/4 cup raspberries.

 Energized Overnight Oatmeal: Stir in 1/4 cup mandarin orange segments.

 Positive Overnight Oatmeal: Stir in 1/4 cup pineapple pieces.

 Harmonious Overnight Oatmeal: Stir in 1/4 cup diced kiwifruit.

 Relaxed Overnight Oatmeal: Stir in 1/4 cup blueberries.

 Romantic Overnight Oatmeal: Stir in 1/4 cup sliced grapes.

 German Chocolate Cake Overnight Oatmeal: Stir in 1 tablespoon chocolate chips and 1 tablespoon unsweetened coconut. Calories 250 (Calories from Fat 70); Total Fat 8g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Potassium 140mg; Total Carbohydrate 38g (Dietary Fiber 3g); Protein 8g

 S'mores Overnight Oatmeal: Stir in 1 tablespoon chocolate chips and 2 tablespoons miniature marshmallows. Calories 240 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 5mg; Potassium 110mg; Total Carbohydrate 42g (Dietary Fiber 2g); Protein 8g

 Bananas Foster Overnight Oatmeal: Stir in 1/2 sliced banana and 1 tablespoon chocolate chips. Calories 280 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Potassium 320mg; Total Carbohydrate 50g (Dietary Fiber 4g); Protein 8g

 Peanut Butter Cup Overnight Oatmeal: Stir in 1 tablespoon each chocolate chips and peanut butter chips. Calories 270 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 0mg; Sodium 30mg; Potassium 150mg; Total Carbohydrate 42g (Dietary Fiber 3g); Protein 9g

Pomegranate Power Oatmeal: Stir in 1/4 cup pomegranate seeds. Calories 230 (Calories from Fat 25); Total Fat 2.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 60mg; Potassium 180mg; Total Carbohydrate 34g (Dietary Fiber 4g); Protein 16g

 Honey Power Oatmeal: Stir in 1 tablespoon honey or 2 tablespoons comb honey.* Calories 260 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 60mg; Potassium 90mg; Total Carbohydrate 43g (Dietary Fiber 3g); Protein 16g

 Banana Power Oatmeal: Stir in 1/4 cup banana slices. Calories 220 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 210mg; Total Carbohydrate 34g (Dietary Fiber 4g); Protein 16g

 Almond Power Oatmeal: Stir in 1/4 cup toasted almonds. Calories 330 (Calories from Fat 120); Total Fat 13g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 240mg; Total Carbohydrate 31g (Dietary Fiber 6g); Protein 21g

 Blueberry Power Oatmeal: Stir in 1/4 cup blueberries. Calories 210 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 105mg; Total Carbohydrate 31g (Dietary Fiber 4g); Protein 16g

 Blackberry Power Oatmeal: Stir in 1/4 cup blackberries. Calories 200 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 135mg; Total Carbohydrate 29g (Dietary Fiber 5g); Protein 16g

 To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until almonds are light brown.

Friday, August 16, 2013

Best Angel Food Cake

I had 9 egg whites to use up after making the Tres Leche Bread Pudding. I found this recipe and it was a perfect fit! We served it with strawberries and sweetened peaches. I loved the little bit of almond flavor in this cake.

Best Angel Food Cake

© Taste of Home

1-1/4 cups egg whites (about 9)

1-1/2 cups sugar, divided

1 cup cake flour (put 2 T cornstarch in 1 c measuring cup…add flour = 1 c cake flour)

1-1/4 teaspoons cream of tartar

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 teaspoon salt

Place egg whites in a large small bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside.


Place oven rack in the lowest position. Preheat oven to 350°.  Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form.

Gradually fold in flour mixture, about 1/2 cup at a time.  Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.

Run a knife around side and center tube of pan. Remove cake to a serving plate.

Yield: 12-16 servings.

 

Thursday, August 15, 2013

Tres Leches Bread Pudding

This was very good!  The original directions didn't say how to make the cinnamon sauce.  I learned the hard way to use a LARGE pan!  See notes at end of the recipe.  We had this after a girls night out while Don and our friend Mark were out of the country.  We all liked it very much.
Tres Leches Bread Pudding

Recipe courtesy Kelsey Nixon http://www.cookingchanneltv.com

Nonstick spray

2 1/4 cups whole milk  Beth used 2 %

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) can evaporated milk

1/2 cup sugar

1 tablespoon vanilla extract

1 teaspoon ground cinnamon

1 teaspoon kosher salt

9 large egg yolks

1 loaf challah bread, cut or torn into 1-inch pieces (stale is best)Beth used sourdough

3/4 cup slivered almonds, toasted

Cinnamon Sugar Sauce, recipe follows

Freshly whipped cream, for serving

CINNAMON SUGAR SAUCE:

3/4 cup sugar

8 tablespoons (1 stick) unsalted butter

1/2 cup buttermilk

1 tablespoon light corn syrup

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

Pinch salt

1 teaspoon baking soda

Coat the insert of a slow cooker with nonstick spray. Line the insert with aluminum foil for easy removal, letting some foil overhand for handles.

Meanwhile, in a large mixing bowl, whisk together the whole milk, sweetened condensed milk, evaporated milk, sugar, vanilla, cinnamon, salt and egg yolks. Toss in the cubed bread and the almonds and mix to coat all the bread.

Add the mixture to the slow cooker, cover and cook on low until the center of the bread pudding is set, about 4 hours. Remove the lid and cool. Use the foil handles to lift the bread pudding from the slow cooker. Drizzle individual servings with Cinnamon Sugar Sauce and top.
NOTE:  To make Cinnamon Sugar Sauce  Use a large saucepan.  Add all ingredient except the baking soda and cook until butter is melted and sugar is dissolved.  Add the baking soda and BE PREPARED!  This will expand to more than double!  Take off the heat and stir well.

 

Wednesday, August 14, 2013

Cherry Walnut Chicken Salad

I had some fresh cherries to use, so when I saw this recipe, I decided to try it.  I am so glad I did!  This was simple, yet tasty.
Cherry Walnut Chicken Salad

http://insidebrucrewlife.com/

Yield: 6 cups

3 cups cooked, shredded chicken

3/4 cup chopped walnuts

2 celery stalks, diced

2 cups pitted and cut in half fresh cherries

3/4 cup packed cilantro, diced

1/2 cup sour cream

1/2 cup mayonnaise

1/4 cup chopped green onions

salt and pepper

crescent rolls (I use Pillsbury)

Instructions

  1. Combine all ingredients in a large bowl. Stir to combine. Salt and pepper to taste. Refrigerate a few hours or overnight to let the flavors deepen.
  2. Serve on crescent rolls or bread. Makes about 6 cups of chicken salad

Tuesday, August 13, 2013

Corn and Blueberry Salad

This recipe intrigued me!  I knew we would like it.  We served it as a salsa with tortilla chips.  It was very good!  We used frozen corn that we thawed in the microwave(we didn't cook it as per the directions)
CORN AND BLUEBERRY SALAD


 Makes 6 to 8 servings

§  6 ears of fresh sweet corn, husked (or substitute 4 1/2 cups of frozen corn, unthawed)

§  2 cups blueberries

§  1 cucumber, thinly sliced

§  1/4 cup finely chopped red onion

§  1/4 cup chopped fresh cilantro

§  1 jalapeno pepper, seeded and finely chopped

§  2 Tablespoons lime juice

§  2 Tablespoons olive oil

§  1 Tablespoon honey

§  1/2 teaspoon ground cumin

§  1/2 teaspoon salt

In Dutch oven, bring salted water to boiling. Add fresh corn (or frozen corn, if using). Cook, covered, 5 minutes, or until tender (if using frozen corn, just cook about 2 to 3 minutes). When cool enough to handle, cut corn from cobs. In a serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. For dressing, in screw-top jar, combine lime juice, olive oil, honey, cumin, and 1/2 teaspoon salt. Cover and shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours). This is such a unique way to use blueberries!

 

Monday, August 12, 2013

Sourdough Pizza Crust

Jenna and I decided that this is a close 2nd to being our favorite pizza crust. It was nice and chewy with a bit of a 'tang' to it. I made two pizzas the night I made these and froze the other two in 'disks'. We made one LARGE calzone out of a thawed crust and really liked it.

Sourdough Pizza Crust
http://www.backwoodsmama.com/

Makes four medium to large pizza crusts depending on the thickness.

2 1/4 c active sourdough starter (100% hydration)
4 1/4 cups all purpose flour  ***Beth used all purpose and no semolina
1/2 c semolina flour 
2.5 c warm water 
1/4 c extra virgin olive oil 
2 T kosher salt 
1 tsp. instant yeast

In a large bowl add the sourdough starter, flour, semolina flour, olive oil and salt. Using a measuring cup mix warm water with yeast until the yeast dissolves. Pour the water and dissolved yeast into the flour mixture. Mix to combine ingredients. Let the dough sit for 20 to 30 minutes

Knead the dough by hand or machine for 15 minutes. The dough will feel soft and sticky. Feel free to add a little flour to help the dough clear the edges of the bowl (if using a mixer) or to make it easier to work with. I usually add a few tablespoons of flour to help things along.***Beth had to add at least 1 more cup of flour while mixing and then a bit more after letting it rise.

Place the dough in a very large oiled bowl and place in a warm spot to rise for 2 hours. When the dough has doubled dump in onto a floured counter and divide into four equal (about 600g) pieces. Let the dough relax for at least 10 to 15 minutes.

Roll or press the dough into whatever shape you want and place the shaped dough on a baking sheet or parchment paper that can be placed directly on a pizza stone.
Beth par baked these for 10 minutes at 425 degrees and then added toppings and baked 12-18 minutes more.  Turned out perfect!
Add the toppings and bake for 25 to 30 minutes at 425F.

Sunday, August 11, 2013

Airy Queso Fresco Biscuits

I had bought some queso fresco cheese for a recipe and then didn't remember what recipe I was going to make.  I sure hope I am not the only one who does this kind of thing!  I googled  and found this recipe.  These turned out like pop overs.  Make sure you use only olive oil or they won't turn out.  Queso Fresco reminds me a lot of mozzarella cheese and may be found in the Mexican section of your grocery store.
Airy Queso Fresco Biscuits


1 C all-purpose flour

1 1/4 C milk

1 C queso fresco

1 egg (at room temperature)

1/2 t salt

1/3 C extra virgin olive oil

Preheat the oven to 400 degrees.  This is one of my favorite types of recipes–the blender kind.  So easy!  Combine all the above ingredients in a blender and blend for a few minutes until super smooth.

It should look thick and creamy.

Divide the batter into well-greased muffin tins–the original recipe claimed it only made six biscuits, but I had more than enough for nine–filled to the top.

Bake on the middle rack for 20-25 minutes, until the tops are a nice deep golden brown.

Saturday, August 10, 2013

Pork Tenderloin Studded with Rosemary and Garlic

This was a quick and easy main dish that could easily be doubled or tripled for company.
Pork Tenderloin Studded with Rosemary and Garlic
posted by CrissyBear


2 tablespoons finely chopped fresh rosemary
4 garlic cloves -- minced
1 pork tenderloin -- (1-pound) trimmed
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray

Combine the rosemary and garlic. Make several 1/2-inch-deep slits in pork; place about half of rosemary mixture in slits. Rub pork with remaining rosemary mixture; sprinkle with salt and pepper. Place pork on a jelly roll pan coated with cooking spray. Insert a meat thermometer into thickest portion of pork.

Bake at 475° for 20 minutes or until the thermometer registers 160° (slightly pink) or desired degree of doneness. Let stand 5 minutes, and cut into 1/4-inch-thick slices.

Yield: 4 servings (serving size: 3 ounces).
PointsPlus™ Value =3 PP

Friday, August 9, 2013

Light King Ranch Chicken Casserole

This was easy to put together.  I used leftover chicken, so that made it even easier.  Leftover casserole tastes great, too!
Light King Ranch Chicken Casserole
Southern Living, MARCH 2004

Yield: Makes 8 servings

1 large onion, chopped
1 large green bell pepper, chopped
Vegetable cooking spray
2 cups chopped cooked chicken breasts
1 (10-ounce) can fat-free cream of chicken soup, undiluted
1 (10-ounce) can fat-free cream of mushroom soup, undiluted
1 (10-ounce) can diced tomato and green chiles
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
12 (6-inch) corn tortillas
1 (8-ounce) block reduced-fat Cheddar cheese, shredded

Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender.

Stir in chicken and next 6 ingredients; remove from heat.

Tear tortillas into 1-inch pieces; layer one-third tortilla pieces in bottom of a 13- x 9-inch baking dish coated with cooking spray. Top with one-third chicken mixture and one-third cheese. Repeat layers twice.

Bake at 350° for 30 to 35 minutes or until bubbly.

Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.
CALORIES 282 (32% from fat); FAT 9.9g (sat 5g,mono 0.5g,poly 0.7g); IRON 0.7mg; CHOLESTEROL 54.4mg; CALCIUM 248mg; CARBOHYDRATE 26.4g; SODIUM 947mg; PROTEIN 21g; FIBER 3.1g


Thursday, August 8, 2013

Individual No Bake Banana Split Cakes

I made this one night to have after we had gone out for dinner.  I knew there would only be 6 of us, so made these in pint jars.  We really liked these. Next time I will drizzle with chocolate, since banana splits usually have that on top.
Individual No-Bake Banana Split Cakes



Servings: 12 or 6 if you make in pint jars


1-3/4 cups walnuts

1/4 cup granulated sugar

1/3 cup butter, melted

12 ounces cream cheese, softened

1/2 cup sugar

1 (20 ounce) can crushed pineapple, drained but reserve the juice

4-5 bananas sliced into 96 sliced rounds

1 box (3.4 oz) instant vanilla pudding mix

1-3/4 cups whole milk

1 (16-ounce) container Cool Whip, thawed

12 whole Maraschino cherries

walnut pieces for garnish

§  In the bowl of a food processor, add walnuts and sugar. Process into crumbs. Add melted butter and process until smooth (will be wet). Divide walnut mixture evenly among twelve 8 oz plastic cups. Flatten crust on bottom with a tamper or the back of a spoon. Place in the refrigerator while you are making the fillings.

§  Beat together cream cheese and sugar until incorporated. Place mixture in a Ziploc bag and place in refrigerator until ready to use. (I put in a Ziploc bag so that I could just cut off the corner and pipe it in. Much easier this way.)

§  Drain pineapple juice into a bowl and toss juice with banana slices to keep them from browning. Set crushed pineapple aside.

§  Combine instant pudding mix and cold milk. Whisk for two minutes. Place in refrigerator for 15 minutes until set.

§  Once everything is made and ready to go, remove cups with crust from the refrigerator. Pipe in cream cheese layer, dividing evenly among the cups. Place pineapple on top of the cream cheese layer, divide evenly. Add four slices of banana on top of the pineapple to each cup. Divide pudding evenly among all cups. Add another 4 slices of banana . Top with Cool Whip, a Maraschino cherry and walnuts.

§  Refrigerate 3-4 hours before serving.

Wednesday, August 7, 2013

Italian Chicken and Potatoes

I doubled this recipe and it fit nicely in my 7 qt crockpot.  I scrubbed but didn't peel the potatoes to keep it simple.  I also used the end of an Asiago vinaigrette dressing and it turned out wonderful!
ITALIAN CHICKEN AND POTATOES

Posted by: Guillera

16 ounces Chicken Breasts Boneless Skinless (4 -4 oz breasts)
2 cups cubed potatoes
2 cups cut carrots
1/2 cup Italian Dressing fat free
1 tsp Italian seasoning, divided
1/2 cup Parmesan cheese, divided

1. Place the chicken in the bottom of the crock pot. Pour 1/4 cup of the Italian dressing, 1/2 tsp. of Italian seasoning, and 1/4 cup of Parmesan cheese on top. Add potatoes & carrots and top with the rest of dressing, seasoning and cheese.

2. Cook on low 6-8 hours.

Servings: 4 

Nutrition (per serving): 306 calories, 62 calories from fat, 6.9g total fat, 84.2mg cholesterol, 698.3mg sodium, 28.7g carbohydrates, 3.4g fiber, 5.7g sugar, 31.8g protein

Tuesday, August 6, 2013

Fiesta Buble Bread

This was a delicious bread! See my notes in the recipe as to how we made it. We all liked it and will make it again, many times!

Fiesta Bubble Bread

1/2 c. butter, melted
1-1/2 c. shredded Mexican-blend cheese**Beth used cheddar with 1 T taco seasoning
1/4 c. shredded mozzarella cheese
10-oz. jar sliced jalapeno peppers, drained(or 1 can green chilies)Beth used 1/4 c pickled
1 t. dried parsley
2-12-oz. tubes refrigerated biscuits, cut into quarters
Jimmy Dean Sausage, cooked & crumbled(opt)

****other options: 1 /4 cup bell pepper, red bell pepper, celery, onion and 1/2 lb bacon. And I use real butter

In a large bowl, combine butter, cheeses, pepper slices and parsley; add biscuits and toss to coat. Transfer to an ungreased Bundt pan. Bake at 350 degrees for 30 minutes, or until golden. Invert onto a serving plate; serve warm

Monday, August 5, 2013

Creamy Crab au Gratin

I had some crab in the freezer and wanted to try this recipe.  It was great!  It was very easy to put together and the servings are very generous!
Creamy Crab au Gratin
Posted By: KATHG1624

1 1/2 cups sliced mushrooms (4 oz)
1 small onion, minced
2 medium stalks celery, sliced (1 cup)
1 can (14.5 oz) FF chicken-broth
3/4 cup fat-free half-and-half
3 tablespoons all-purpose flour
1/2 teaspoon red pepper hot sauce
2 packages (8 ounces each) imitation crab meat chunks
1 cup soft bread crumbs (about 1 1/2 slices lite bread)

1. Heat oven to 400. Lightly spray 11x7x1 1/2 pan with cooking spray.
2. Spray 3-quart saucepan with cooking spray; heat over medium-heat. Cook mushrooms, onions, and celery in saucepan about 4 minutes, stirring constantly, until tender. Stir in broth. Heat to boiling; reduce heat.
3. Beat half-and-half, flour and pepper sauce with wire whisk until smooth; stir into vegetable mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in crab meat.
4. Spoon crab meat mixture into baking dish. Top with bread crumbs. [I sprayed crumbs lightly with cooking oil spray.] Bake uncovered about 15 minutes or until heated through.

Really good with steamed broccoli or green beans.

4 servings   4 PP
Calories: 200
Fat: 2g
Dietary Fiber: 1g

Sunday, August 4, 2013

Mexican Spiced Beef Roas

I don't remember where I got this recipe.  I wasn't sure how I was going to serve this.  We ended up chopping up the roast and eating it on tortillas.  I used an older crockpot and am not sure if the chuck roast was cut funny, or the crockpot didn't cook as hot as my newer ones.  It tasted great--even if it wasn't tender enough to shred!  It was tender cut this way.
Mexican Spiced Beef Roast


3 pound top round roast Beth used chuck roast
1 teaspoon salt
1/4 cup chili sauce
1-2 large cloves of garlic, pressed
1-2 teaspoon oregano
1 freshly chopped green chili, seeds removed Beth used a Serrano pepper


Score the fat on the roast and rub with coarse salt. Combine the remaining ingredients - chili sauce, garlic, oregano and freshly chopped green chilies - and rub into top of meat. Place back into slow cooker and cook for an addition 8 to 10 hours on low.


Saturday, August 3, 2013

Corn Salsa with Lime

I had some of the roasted corn left over and we used it in this recipe. Jenna says it tastes like what you are served at Chipotle restaurants.

Corn Salsa with Lime
Gina's Weight Watcher Recipes
Servings: 12 Size: about 1/2 cup  Old Points: 1 • Points+: 1 pts
Calories: 52.5 • Fat: 0.7 g • Carb: 11.7 g • Fiber: 1.8 g • Protein: 2.0 g • Sugar: 1.8
Sodium: 10 mg (without salt)


  • 4 cups (20 oz) cooked sweet yellow corn, cut
  • 2 vine ripe tomatoes, diced
  • 1/2 red onion, diced
  • 1 scallion, diced
  • 1-2 jalapeños, diced (remove seeds unless you like it really spicy)
  • 2 tbsp chopped cilantro
  • 1 1/2 limes, juice of
  • chipotle chili powder, to taste
  • salt and fresh pepper to taste

    Combine all the ingredients and refrigerate for about an hour. Makes about 6 cups