Pressure Cooker Ricotta Cheesecake
3/4 cups Graham cracker crumbs
1/4 cup butter, melted
6 ounces cream cheese, softened
6 ounces ricotta cheese
1 cup white sugar
2 eggs
2 teaspoons lemon juice
1 teaspoon vanilla extract
1 tablespoon cornstarch
1 tablespoon flour
1/4 cup butter, melted and cooled
6 ounces sour cream
Combine melted butter and Graham cracker crumbs and press into bottom and sides of 7 inch springform pan.
Mix cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.
Cover bottom and sides of pan with aluminum foil. Cut a 24 inch piece of aluminum foil, fold into thirds, and create a "handle" around springform pan.
Put 3 cups water into pressure cooker, add trivet and cheesecake and close pressure cooker. Bring to high pressure and cook for 15 minutes, then allow to release pressure naturally. Beware of steam and condensation underneath aluminum foil. Chill for 4 hours or overnight and serve.
Wednesday, February 2, 2011
Fig, Ricotta and Ham Tart
Ham, Ricotta and Fig Tart
Adapted from Everyday with Rachel Ray
Ingredients:
3 ounces dried figs (about 4)
Boiling water
3 tablespoons butter
1 very large onion, halved and thinly sliced
1 sheet puff pastry, thawed
2 eggs
1 cup ricotta cheese
Salt and pepper
1/4 pound sliced deli ham, coarsely chopped
Directions:
Preheat the oven to 400°. In a small bowl, cover the figs with boiling water and steep until softened, about 15 minutes; drain and finely chop.
Meanwhile, in a large skillet, melt the butter over medium heat. Add the onions and cook, stirring occasionally, until softened and browned, about 15 minutes; let cool slightly.
Arrange the puff pastry on a baking sheet. Using a fork, pierce a 1/4-inch edge around the pastry. In a small bowl, beat together 1 egg and 1 teaspoon water. Brush the pastry with the egg wash; set aside.
In a medium bowl, whisk together the ricotta and remaining egg. Stir in the figs; season with salt and pepper
Spread the ricotta mixture on the puff pastry in an even layer, leaving a border. Top with the ham and onions. Bake until golden, about 12-16 minutes. Lower the heat to 350° and bake until the bottom of the puff pastry is golden, 5 minutes.
Classic Lasagna
Classic Lasagna
Adapted from Annie’s Eats
Ingredients:
12 lasagna noodles, ready to bake no need to boil type
1 lb. Italian sausage
1 large onion, chopped
3 cloves garlic, minced
18 oz. tomato paste
15 oz. tomato sauce
2 cups water
1½ tsp. Italian seasoning
1½ tsp. oregano
15 oz. part-skim ricotta cheese
10 oz. frozen chopped spinach, thawed and drained
½ cup grated Parmesan cheese
3 large eggs
2 tsp. garlic salt
¼ tsp. pepper
3 cups shredded mozzarella cheese, divided
12 lasagna noodles, ready to bake no need to boil type
1 lb. Italian sausage
1 large onion, chopped
3 cloves garlic, minced
18 oz. tomato paste
15 oz. tomato sauce
2 cups water
1½ tsp. Italian seasoning
1½ tsp. oregano
15 oz. part-skim ricotta cheese
10 oz. frozen chopped spinach, thawed and drained
½ cup grated Parmesan cheese
3 large eggs
2 tsp. garlic salt
¼ tsp. pepper
3 cups shredded mozzarella cheese, divided
Directions:
In a stock or soup pot, crumble the Italian sausage and cook over medium-high heat until it just begins to brown. Add the onion and garlic continue cooking until the sausage is completely browned and cooked through. Mix in the tomato paste, tomato sauce, water, Italian seasoning and oregano. Cover, bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes.
In a stock or soup pot, crumble the Italian sausage and cook over medium-high heat until it just begins to brown. Add the onion and garlic continue cooking until the sausage is completely browned and cooked through. Mix in the tomato paste, tomato sauce, water, Italian seasoning and oregano. Cover, bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes.
In a mixing bowl, combine the ricotta, spinach, Parmesan, eggs, garlic salt, and pepper. Mix well until blended.
Preheat the oven to 350° F. Spread 2 cups of sauce in a thin layer on the bottom of a 9 x 13″ baking dish. Layer with 4 lasagna noodles. Top the noodles with half of the cheese-spinach mixture and spread evenly to a thin layer. Top with about a third of the remaining sauce mixture, and sprinkle with 1 cup of the shredded mozzarella. Layer again with 4 more noodles and the remaining cheese-spinach mixture. Spread half of the remaining sauce mixture over the top, and sprinkle with 1 cup of the shredded mozzarella. The final layer will be 4 noodles, the remaining sauce, and a layer of shredded mozzarella. Cover tightly with foil and bake in the preheated oven for 45 minutes. Remove the foil and return to the oven for 10 minutes more. Allow to cool 10 minutes before slicing and serving.
Sunday, November 28, 2010
50 Free Holiday Cards
One of my favorite things about the holiday season is the exchange of Christmas cards! My family sends cards every year, and I've carried on this tradition. Although some years I don't start them early enough and have to email them. But I L-O-V-E getting Christmas cards in the mail (hint, hint) and can't wait to see how friends and families change over the years. I cut out the pictures and post them on the side of my fridge all year long!
If you are sending cards this year, then take a look at the awesome promotion from Shutterfly. Bloggers can get 50 free 5×7 folded or flat stationery Photo Cards from Shutterfly. All you have to do is post a small write-up about on Shutterfly on your blog. This offer is good through December 31, 2010. Blogger is responsible for shipping and tax charges, if applicable.
Shutterfly has such cute and original designs! And best of all the cards are printed on high quality cardstock that feels and looks amazing! It's going to be hard to choose which one I like best. Hurry over and order yours soon so you can send them out before the holiday. :)
If holiday cards aren't your thing, check out their fun calendars and other home decor. My extended family makes one each year that everyone loves and looks forward to. Shutterfly's simple templates are easy to use and create beautiful projects!
If you are sending cards this year, then take a look at the awesome promotion from Shutterfly. Bloggers can get 50 free 5×7 folded or flat stationery Photo Cards from Shutterfly. All you have to do is post a small write-up about on Shutterfly on your blog. This offer is good through December 31, 2010. Blogger is responsible for shipping and tax charges, if applicable.
Shutterfly has such cute and original designs! And best of all the cards are printed on high quality cardstock that feels and looks amazing! It's going to be hard to choose which one I like best. Hurry over and order yours soon so you can send them out before the holiday. :)
If holiday cards aren't your thing, check out their fun calendars and other home decor. My extended family makes one each year that everyone loves and looks forward to. Shutterfly's simple templates are easy to use and create beautiful projects!
Creamy Pumpkin Soup
I made this for Halloween and it was very tasty. I love cinnamon so I double the recipe on Cinnamon. It tasted much like a dessert.
Ingredients
3 tablespoons margarine, softened
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
4 slices whole wheat bread
1 cup chopped onion
2 tablespoons butter, melted
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can pumpkin puree
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper
1 cup heavy whipping cream
Directions
Preheat oven to 400 degrees F(200 degrees C). Combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
Transfer broth mixture into the container of a blender or processor. Process until smooth.
Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally..
Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.
Sunday, July 11, 2010
Key Lime Pie
Key Lime Pie
Crust
1 1/4 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
3 tablespoons granulated sugar
Filling
4 large egg white + 4 yolks
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
1 (14 oz) can sweetened condensed milk
2/3 cup freshly squeezed key lime juice
1 tablespoon finely grated lime zest
1 teaspoon vanilla extract
1/4 teaspoon salt
To make the crust, in a medium mixing bowl, stir together graham cracker crumbs, melted butter and 3 tablespoons sugar until well combined; press evenly into a 9-inch pie dish. Bake for 8-10 minutes or until golden brown.
To make the filling, in a large mixing bowl, using a mixer on high speed, beat egg whites and cream of tartar until soft peaks form; gradually beat in 1/4 cup sugar until stiff peaks form. In an additional large mixing bowl, beat yolks, sweetened condensed milk, lime juice, lime zest, vanilla and salt until well combined - about 1-2 minutes. Fold egg whites into lime filling until combined.
Place filling into pie crust. Bake 18-20 minutes or until light golden brown on top and filling is set. Cool a wire rack for an hour before chilling completely in the refrigerator.
Makes 8-10 servings
*Next time I make this, I’ll probably make it in a springform pan. The texture is very light and fluffy.
Crust
1 1/4 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
3 tablespoons granulated sugar
Filling
4 large egg white + 4 yolks
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
1 (14 oz) can sweetened condensed milk
2/3 cup freshly squeezed key lime juice
1 tablespoon finely grated lime zest
1 teaspoon vanilla extract
1/4 teaspoon salt
To make the crust, in a medium mixing bowl, stir together graham cracker crumbs, melted butter and 3 tablespoons sugar until well combined; press evenly into a 9-inch pie dish. Bake for 8-10 minutes or until golden brown.
To make the filling, in a large mixing bowl, using a mixer on high speed, beat egg whites and cream of tartar until soft peaks form; gradually beat in 1/4 cup sugar until stiff peaks form. In an additional large mixing bowl, beat yolks, sweetened condensed milk, lime juice, lime zest, vanilla and salt until well combined - about 1-2 minutes. Fold egg whites into lime filling until combined.
Place filling into pie crust. Bake 18-20 minutes or until light golden brown on top and filling is set. Cool a wire rack for an hour before chilling completely in the refrigerator.
Makes 8-10 servings
*Next time I make this, I’ll probably make it in a springform pan. The texture is very light and fluffy.
Cheesecake S'more Bars
S'mores Cheesecake Bars
Ingredients:
For the crust:
2 cup graham cracker crumbs
2 tbsp. sugar
8 tbsp. unsalted butter, melted
For the cheesecake:
8 oz. bittersweet or semisweet chocolate, finely chopped
12 oz. cream cheese, at room temperature
1/2 cup sour cream
1 cup marshmallow cream
4 tsp. cocoa powder
1 1/2 tsp. vanilla extract
2 large eggs
For the topping:
3 cups mini marshmallows
Milk chocolate chips, melted (optional)
Directions:
To make the crust, preheat the oven to 350˚ F. Line an 9x13 baking pan with foil; spray lightly with cooking spray. Combine the graham cracker crumbs, sugar and melted butter in a small bowl. Stir together with a fork until well combined. Press the mixture in an even layer into the bottom of the prepared baking pan. Bake 10 minutes; transfer to a wire rack while you prepare the filling. Reduce the oven temperature to 325˚ F.
To make the filling, place the chopped chocolate in a heatproof bowl set over a pan of simmering water. Heat until melted and smooth, stirring occasionally. Remove from the heat and let cool slightly. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sour cream and marshmallow cream. Beat on medium-high speed until smooth and well combined, 1-2 minutes. Blend in the cocoa powder, vanilla extract and eggs until incorporated. Stir in the melted chocolate until well blended. Pour the filling over the graham cracker crust and smooth the top with a spatula. Bake about 30 minutes, or until the center is just set (does not jiggle when shaken gently.) Remove from the oven.
Evenly top the cheesecake layer with the mini marshmallows. Return to the oven for 2-3 minutes, just long enough so the marshmallows begin to melt into each other. Transfer to a wire cooling rack. Using a kitchen torch, lightly brown the tops of the marshmallows. (Alternatively, this can be done underneath the broiler with a very watchful eye.) Once the cheesecake has cooled to room temperature, drizzle with melted milk chocolate if desired. Transfer to the refrigerator and chill 2-3 hours before slicing and serving.
Ingredients:
For the crust:
2 cup graham cracker crumbs
2 tbsp. sugar
8 tbsp. unsalted butter, melted
For the cheesecake:
8 oz. bittersweet or semisweet chocolate, finely chopped
12 oz. cream cheese, at room temperature
1/2 cup sour cream
1 cup marshmallow cream
4 tsp. cocoa powder
1 1/2 tsp. vanilla extract
2 large eggs
For the topping:
3 cups mini marshmallows
Milk chocolate chips, melted (optional)
Directions:
To make the crust, preheat the oven to 350˚ F. Line an 9x13 baking pan with foil; spray lightly with cooking spray. Combine the graham cracker crumbs, sugar and melted butter in a small bowl. Stir together with a fork until well combined. Press the mixture in an even layer into the bottom of the prepared baking pan. Bake 10 minutes; transfer to a wire rack while you prepare the filling. Reduce the oven temperature to 325˚ F.
To make the filling, place the chopped chocolate in a heatproof bowl set over a pan of simmering water. Heat until melted and smooth, stirring occasionally. Remove from the heat and let cool slightly. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sour cream and marshmallow cream. Beat on medium-high speed until smooth and well combined, 1-2 minutes. Blend in the cocoa powder, vanilla extract and eggs until incorporated. Stir in the melted chocolate until well blended. Pour the filling over the graham cracker crust and smooth the top with a spatula. Bake about 30 minutes, or until the center is just set (does not jiggle when shaken gently.) Remove from the oven.
Evenly top the cheesecake layer with the mini marshmallows. Return to the oven for 2-3 minutes, just long enough so the marshmallows begin to melt into each other. Transfer to a wire cooling rack. Using a kitchen torch, lightly brown the tops of the marshmallows. (Alternatively, this can be done underneath the broiler with a very watchful eye.) Once the cheesecake has cooled to room temperature, drizzle with melted milk chocolate if desired. Transfer to the refrigerator and chill 2-3 hours before slicing and serving.
Shrimp Fried Rice
Shrimp Fried Rice
Ingredients:
1 lb. raw or frozen shrimp, peeled and deveined,
1 tsp. kosher salt
Freshly ground black pepper
1 tsp. cornstarch
2 tbsp. sesame oil, divided
3 eggs
2 stalks green onions, minced
2 cups leftover rice
¾ cup frozen peas and carrots, corn and green beans (or any combo of these veggies)
1-2 tbsp. soy sauce
Few drops sesame oil
Directions: In a medium mixing bowl, combine the shrimp, salt, pepper and cornstarch, and toss well to coat the shrimp. Let sit at room temperature for 10 minutes. Heat a large skillet or wok over high heat. When a drop of water immediately sizzles and evaporates, the pan is hot enough to add 1 tablespoon of the oil. Swirl to coat the pan well. Add the shrimp to the hot pan and quickly spread them out so that they are in a single layer, and all touching the pan surface. Let them cook untouched for 30 seconds, then flip over (tongs work well for this) and let cook for 30 more seconds, so that the shrimp are about 80% cooked through. Remove to a plate and set aside. Lower the heat on the pan to medium. Add the eggs to the pan and stir quickly, to break up and scramble the eggs. When the eggs are almost cooked through but still slightly runny in the middle, remove from the pan to the same plate as the shrimp, getting out as much of the eggs as possible to leave the pan fairly clean. Add the remaining 1 tablespoon of oil, swirling to coat. Once the oil is very hot, add the green onions to the pan and cook until fragrant, about 15 seconds. Add the rice to the pan and mix well to combine with the green onions. Spread the rice out evenly over the pan and let cook without stirring, until you hear the rice grains sizzle, about 1 to 2 minutes. Toss the rice a bit with your spatula, and again spread it out over the cooking surface. Drizzle the soy sauce all over the rice, and toss again. Add the peas, carrots, corn and green beans to the cooked shrimp and eggs, and the sesame oil to the pan. Toss to combine all the ingredients well with the rice. Let everything heat back up again until the rice grains are sizzling again. Add additional soy sauce to taste, if needed. Serve.
Ingredients:
1 lb. raw or frozen shrimp, peeled and deveined,
1 tsp. kosher salt
Freshly ground black pepper
1 tsp. cornstarch
2 tbsp. sesame oil, divided
3 eggs
2 stalks green onions, minced
2 cups leftover rice
¾ cup frozen peas and carrots, corn and green beans (or any combo of these veggies)
1-2 tbsp. soy sauce
Few drops sesame oil
Directions: In a medium mixing bowl, combine the shrimp, salt, pepper and cornstarch, and toss well to coat the shrimp. Let sit at room temperature for 10 minutes. Heat a large skillet or wok over high heat. When a drop of water immediately sizzles and evaporates, the pan is hot enough to add 1 tablespoon of the oil. Swirl to coat the pan well. Add the shrimp to the hot pan and quickly spread them out so that they are in a single layer, and all touching the pan surface. Let them cook untouched for 30 seconds, then flip over (tongs work well for this) and let cook for 30 more seconds, so that the shrimp are about 80% cooked through. Remove to a plate and set aside. Lower the heat on the pan to medium. Add the eggs to the pan and stir quickly, to break up and scramble the eggs. When the eggs are almost cooked through but still slightly runny in the middle, remove from the pan to the same plate as the shrimp, getting out as much of the eggs as possible to leave the pan fairly clean. Add the remaining 1 tablespoon of oil, swirling to coat. Once the oil is very hot, add the green onions to the pan and cook until fragrant, about 15 seconds. Add the rice to the pan and mix well to combine with the green onions. Spread the rice out evenly over the pan and let cook without stirring, until you hear the rice grains sizzle, about 1 to 2 minutes. Toss the rice a bit with your spatula, and again spread it out over the cooking surface. Drizzle the soy sauce all over the rice, and toss again. Add the peas, carrots, corn and green beans to the cooked shrimp and eggs, and the sesame oil to the pan. Toss to combine all the ingredients well with the rice. Let everything heat back up again until the rice grains are sizzling again. Add additional soy sauce to taste, if needed. Serve.
Crispy Baked Chicken with Citrus Teriyaki Sauce
Crispy Baked Chicken with Citrus Teriyaki Sauce
Ingredients:
For the sauce:
3 tbsp. soy sauce
3 tbsp. orange juice
1 tbsp. water
3 tbsp. sugar
3 tbsp. mirin
For the chicken:
½ cup all-purpose flour
½ tsp. garlic salt
½ tsp. pepper
2 large eggs
1½ cups panko breadcrumbs
1 lb. boneless, skinless chicken breasts (about 2-3)
Directions:
To make the sauce, combine the soy sauce, orange juice, sake, sugar and mirin in a small saucepan. Bring to a boil, reduce the heat to low and let simmer for 6 minutes, until slightly thickened. Remove from the heat and set aside.
Preheat the oven to 475˚ F. In a shallow bowl or pie plate, whisk together the flour, garlic salt, and pepper. In a second bowl, lightly beat the eggs together. Place the panko in a third shallow bowl or pie plate. Place a wire rack over a baking sheet.
Butterfly the chicken breasts into halves so that you have 4-6 pieces total. Lightly season both sides of the chicken pieces with salt and pepper. Using tongs and working with one piece of chicken at a time, dredge the chicken in the flour mixture to coat both sides. Shake lightly to remove any excess. Then dip into the eggs and shake gently to remove any excess. Finally place in the panko, turning to coat well. Transfer to the prepared wire rack. Repeat with the remaining chicken pieces.
Bake for 20-25 minutes, until the chicken is cooked through and the bread crumbs are golden. Let rest a few minutes before slicing and serving. Serve with the teriyaki drizzled on top.
Ingredients:
For the sauce:
3 tbsp. soy sauce
3 tbsp. orange juice
1 tbsp. water
3 tbsp. sugar
3 tbsp. mirin
For the chicken:
½ cup all-purpose flour
½ tsp. garlic salt
½ tsp. pepper
2 large eggs
1½ cups panko breadcrumbs
1 lb. boneless, skinless chicken breasts (about 2-3)
Directions:
To make the sauce, combine the soy sauce, orange juice, sake, sugar and mirin in a small saucepan. Bring to a boil, reduce the heat to low and let simmer for 6 minutes, until slightly thickened. Remove from the heat and set aside.
Preheat the oven to 475˚ F. In a shallow bowl or pie plate, whisk together the flour, garlic salt, and pepper. In a second bowl, lightly beat the eggs together. Place the panko in a third shallow bowl or pie plate. Place a wire rack over a baking sheet.
Butterfly the chicken breasts into halves so that you have 4-6 pieces total. Lightly season both sides of the chicken pieces with salt and pepper. Using tongs and working with one piece of chicken at a time, dredge the chicken in the flour mixture to coat both sides. Shake lightly to remove any excess. Then dip into the eggs and shake gently to remove any excess. Finally place in the panko, turning to coat well. Transfer to the prepared wire rack. Repeat with the remaining chicken pieces.
Bake for 20-25 minutes, until the chicken is cooked through and the bread crumbs are golden. Let rest a few minutes before slicing and serving. Serve with the teriyaki drizzled on top.
Tuesday, June 22, 2010
Pineapple Upside Down Cake
Pineapple Upside Down Cake
In a cast iron skillet. Easier than you think.
Cake batter:
1 1/4 cups cake flour
3/4 cups sugar
1/8 cup shortening
1/4 cup cold unsalted butter, cut into thin slices
1/2 cup milk
2 eggs
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoons vanilla extract
Topping:
1/4 cup unsalted butter, divided
1 cup packed brown sugar, divided
1 15-oz can pineapple tidbits.
Preheat the oven to 375 degrees and center rack in the oven.
Prepare the topping first by placing 1/4 cup butter in cast iron skillet. Place skillet over medium heat until butter is melted.
Sprinkle brown sugar over the butter. Drain pineapple chunks, reserving the juice to store any leftovers. Gently place pineapple chunks onto the brown sugar placing around skillet evenly.
Prepare the cake batter by combining all batter ingredients in a mixer bowl. Mix at low speed for 30 seconds or so to incorporate, then increase speed to medium and mix for 5 minutes, occasionally scraping bowl if needed. Do not be concerned if there are some small butter bits still in the batter, it will still bake up beautifully!
Carefully, but fairly quickly, pour the batter over the pineapples. Spread around a bit if needed.
Bake 30 - 40 minutes. If top is too browned after 30 minutes but skewer inserted halfway is not showing crumbs, cover lightly with tin foil and continue baking at 325 degrees.
The sides should be bubbly and the top will be browned. Cool for 10 minutes on a wire rack.
Place flat cake plate over the skillet, then using oven mitts, invert the pan onto the plate. If necessary, use an icing spatula to scoop up any topping left in the pie to patch any bare spots on top of the cake.
Friday, May 7, 2010
Quick and Easy Chicken Parmesan
Found this recipe on about.com. It's a great quick alternative to the traditional method of breading and frying chicken before baking it with the sauce. My croutons and top layer of cheese came out a little overcooked, but I was using the thin croutons, so maybe that's why. Next time I'll sprinkle the top with water before baking. I made this with a blend Weight Watchers mozzarella and a regular italian blend of cheeses, and served it with Barilla Plus angel hair for a high protein, higher fiber, lower calorie version. It was delicious and SO easy!
Easy Chicken Parmesan Bake
*Chicken Parmesan Photo © John Mitzewich
2 tbsp olive oil
2 cloves garlic, crushed
hot red pepper flakes, to taste
6 boneless skinless chicken breasts, pound or fillet thin, or use 12 chicken tenders
2 1/2 cups marinara sauce
1/4 cup chopped basil
8 oz mozzarella, shredded
4 oz Parmesan, grated
1 (5-oz) package garlic croutons
2 cloves garlic, crushed
hot red pepper flakes, to taste
6 boneless skinless chicken breasts, pound or fillet thin, or use 12 chicken tenders
2 1/2 cups marinara sauce
1/4 cup chopped basil
8 oz mozzarella, shredded
4 oz Parmesan, grated
1 (5-oz) package garlic croutons
Angel hair pasta (cooked)
Preheat oven to 350. Spread olive oil, garlic, and crushed red pepper in bottom of 13x9 pan. Add chicken and top with sauce and basil. Sprinkle half the cheese on top, arrange croutons on top of cheese, and top with remaining cheese. Bake 30-35 minutes or until chicken juices run clear.
Serve over a bed of angel hair pasta.
Monday, May 3, 2010
French Pork Chops
This is a delicious recipe I found off of Foodnetwork
It quick and easy to prepare and perfect for a sunday dinner that you throw in the crock pot before leaving for church.
Note 1: I didn't have sliced mushrooms or cannellini beans so I just substituted the can of cream of mushroom soup (instead of can of cream of potato) and opened up a can of pork and bean instead of cannellini beans.
Note 2: I used the left overs and made enchiladas so I could use up the rest of the can of tomato paste. If you buy some enchilada seasoning at the grocery store, it has a recipe on the package of how to make enchiladas. I added some more beef to tortillas, added the left overs from the french pork chops, and only used half of the seasoning pkg since it asked for a can of tomato paste and I had about 3/4 can left over.
Ingredients
1 (14-ounce) bag frozen sliced carrots
1 (8-ounce) package sliced fresh button mushrooms
1 (15-ounce) can whole peeled tomatoes (recommended: Muir Glen)
1 (15-ounce) can cannellini beans, drained (recommended: Progresso)
4 boneless, thick-cut, pork loin chops, rinsed and patted dry
Salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon herbs de Provence, divided
1 (10 3/4-ounce) can condensed cream of potato soup(recommended: Campbell's)
1/4 cup Dijon mustard
1 tablespoon tomato paste
3 tablespoons dry sherry (recommended: Christian Stockers)
2 teaspoons butter
3 tablespoons seasoned bread crumbs
1 tablespoon freshly chopped parsley leaves
Directions
Combine carrots, mushrooms, tomatoes, and beans in the bottom of a 5-quart slow cooker.
Season pork chops with salt, pepper, and 1 tablespoon of herbs de Provence. Place in slow cooker on top of vegetables.
In a small bowl, combine potato soup, Dijon mustard, tomato paste, sherry, and 1 teaspoon of herbs de Provence. Pour over pork chops.
Cover and cook on low setting for 4 to 6 hours.
In a saute pan over medium-high heat, melt butter. When butter is melted and foam subsides, add bread crumbs and stir constantly until toasted. Serve pork chops and vegetables sprinkled with bread crumbs and parsley.
It quick and easy to prepare and perfect for a sunday dinner that you throw in the crock pot before leaving for church.
Note 1: I didn't have sliced mushrooms or cannellini beans so I just substituted the can of cream of mushroom soup (instead of can of cream of potato) and opened up a can of pork and bean instead of cannellini beans.
Note 2: I used the left overs and made enchiladas so I could use up the rest of the can of tomato paste. If you buy some enchilada seasoning at the grocery store, it has a recipe on the package of how to make enchiladas. I added some more beef to tortillas, added the left overs from the french pork chops, and only used half of the seasoning pkg since it asked for a can of tomato paste and I had about 3/4 can left over.
Ingredients
1 (14-ounce) bag frozen sliced carrots
1 (8-ounce) package sliced fresh button mushrooms
1 (15-ounce) can whole peeled tomatoes (recommended: Muir Glen)
1 (15-ounce) can cannellini beans, drained (recommended: Progresso)
4 boneless, thick-cut, pork loin chops, rinsed and patted dry
Salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon herbs de Provence, divided
1 (10 3/4-ounce) can condensed cream of potato soup(recommended: Campbell's)
1/4 cup Dijon mustard
1 tablespoon tomato paste
3 tablespoons dry sherry (recommended: Christian Stockers)
2 teaspoons butter
3 tablespoons seasoned bread crumbs
1 tablespoon freshly chopped parsley leaves
Directions
Combine carrots, mushrooms, tomatoes, and beans in the bottom of a 5-quart slow cooker.
Season pork chops with salt, pepper, and 1 tablespoon of herbs de Provence. Place in slow cooker on top of vegetables.
In a small bowl, combine potato soup, Dijon mustard, tomato paste, sherry, and 1 teaspoon of herbs de Provence. Pour over pork chops.
Cover and cook on low setting for 4 to 6 hours.
In a saute pan over medium-high heat, melt butter. When butter is melted and foam subsides, add bread crumbs and stir constantly until toasted. Serve pork chops and vegetables sprinkled with bread crumbs and parsley.
Friday, April 30, 2010
Homemade Chocolate Ice Cream with NO MACHINE
Don't ask me how, but the results are better than Haagan Daz.
1 teaspoon instant coffee granules
1 tablespoon hot water
4 oz milk chocolate (I used 1 large Hershey's bar), broken into small pieces
1/2 cup sweetened condensed milk
pinch salt
1 tsp vanilla
1 1/4 cup cream
Mix hot water and coffee powder until dissolved. Add chocolate and sweetened condensed milk and microwave in 15 second increments, mixing in between until chocolate is melted, about 1 minute. Add pinch salt. Set aside.
Add vanilla to cream and whip until soft peaks form, about 3-4 minutes with electric mixer on high. Fold 1/3 whipped cream into chocolate mixture. Add remaining whipped cream into chocolate, fold until no white streaks remain, and pour into a plastic container. Freeze for six hours until firm. It not using within 1-2 days, place plastic wrap on top of ice cream and use within 2 weeks.
1 teaspoon instant coffee granules
1 tablespoon hot water
4 oz milk chocolate (I used 1 large Hershey's bar), broken into small pieces
1/2 cup sweetened condensed milk
pinch salt
1 tsp vanilla
1 1/4 cup cream
Mix hot water and coffee powder until dissolved. Add chocolate and sweetened condensed milk and microwave in 15 second increments, mixing in between until chocolate is melted, about 1 minute. Add pinch salt. Set aside.
Add vanilla to cream and whip until soft peaks form, about 3-4 minutes with electric mixer on high. Fold 1/3 whipped cream into chocolate mixture. Add remaining whipped cream into chocolate, fold until no white streaks remain, and pour into a plastic container. Freeze for six hours until firm. It not using within 1-2 days, place plastic wrap on top of ice cream and use within 2 weeks.
Yukon Gold Smashed Potatoes
3-4 pounds Yukon Gold potatoes (skins on)
1 tablespoon Kosher salt
4 tablespoons butter
1/2 cup cream
2 tablespoons of milk if needed
salt and pepper to taste
Wash potatoes and slice in half. Put potatoes in a large pot and cover with cold water by one inch. Cover with lid and heat over high heat until boil, lower heat to medium and boil until potatoes are tender, about 20 minutes once boiling is reached.
Once tender, drain, and return to pot. Add butter to potatoes and smash with potato masher until butter is melted. Add cream and continue to smash until desired consistency is reached. If too thick, add milk by about 1 tablespoon until desired consistency. Add salt and pepper to taste.
1 tablespoon Kosher salt
4 tablespoons butter
1/2 cup cream
2 tablespoons of milk if needed
salt and pepper to taste
Wash potatoes and slice in half. Put potatoes in a large pot and cover with cold water by one inch. Cover with lid and heat over high heat until boil, lower heat to medium and boil until potatoes are tender, about 20 minutes once boiling is reached.
Once tender, drain, and return to pot. Add butter to potatoes and smash with potato masher until butter is melted. Add cream and continue to smash until desired consistency is reached. If too thick, add milk by about 1 tablespoon until desired consistency. Add salt and pepper to taste.
BBQ Meatloaf
Paula Deen
- 1 1/2 pounds ground beef
- 1 cup bread crumbs
- 1 onion, diced
- 1 egg, lightly beaten
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 (8-ounce) cans tomato sauce
- 3 tablespoons vinegar
- 3 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
Directions
Preheat oven to 350 degrees F.
Mix together the beef, bread crumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place it in a shallow pan. Stir together the remaining tomato sauce, vinegar, sugar, mustard, andWorcestershire. Pour this sauce over the meatloaf. Bake for 1 hour or until internal temperature registers 165 degrees.
Friday, April 16, 2010
Spanish Style Chicken and Dumplings
Spanish-Style Chicken and Dumplings
Adapted from Rachel Ray
INGREDIENTS
4 cups chicken stock
2 pinches of saffron
2 tablespoons extra virgin olive oil
3/4 pound Spanish chorizo, casings remove and chopped or crumbled
1 pound boneless, skinless chicken thighs or breast tenders, diced
3/4 pound medium to large white mushrooms, quartered
1 medium onion, chopped
2-3 large cloves garlic, chopped
1 bay leaf, fresh or dried
Freshly ground black pepper
2 rounded tablespoons all-purpose flour
1/3-1/2 cup dry sherry or white wine
1 small box (8 oz) biscuit mix or mix to prepare 8 drop biscuits, prepared to package directions, such as Jiffy brand
1 teaspoon paprika
PREPARATION
In a small saucepot combine the stock and saffron and bring to a boil over medium heat. Reduce the heat to low and simmer to allow the saffron to steep.
In a large deep soup pot or Dutch oven, heat the EVOO over medium-high heat. Add the chorizo and render and brown for 2 minutes, then add the chicken and lightly brown. Stir in the mushrooms, onion and garlic as you chop them, then add the bay leaf and pepper. Put a lid on the pot and increase the heat to high for 5 minutes to soften the vegetables. Stir in the flour, add the sherry and stir a minute more, then add the saffron broth.
While the vegetables soften, put the biscuit mix in a bowl and stir in the parsley and paprika. Add the liquids, according to the package directions, for the biscuits.
Drop eight small mounds of biscuit dough onto the surface of the chicken and sauce. Cover with a tight- fitting lid and cook for 5-6 minutes.
Adapted from Rachel Ray
INGREDIENTS
4 cups chicken stock
2 pinches of saffron
2 tablespoons extra virgin olive oil
3/4 pound Spanish chorizo, casings remove and chopped or crumbled
1 pound boneless, skinless chicken thighs or breast tenders, diced
3/4 pound medium to large white mushrooms, quartered
1 medium onion, chopped
2-3 large cloves garlic, chopped
1 bay leaf, fresh or dried
Freshly ground black pepper
2 rounded tablespoons all-purpose flour
1/3-1/2 cup dry sherry or white wine
1 small box (8 oz) biscuit mix or mix to prepare 8 drop biscuits, prepared to package directions, such as Jiffy brand
1 teaspoon paprika
PREPARATION
In a small saucepot combine the stock and saffron and bring to a boil over medium heat. Reduce the heat to low and simmer to allow the saffron to steep.
In a large deep soup pot or Dutch oven, heat the EVOO over medium-high heat. Add the chorizo and render and brown for 2 minutes, then add the chicken and lightly brown. Stir in the mushrooms, onion and garlic as you chop them, then add the bay leaf and pepper. Put a lid on the pot and increase the heat to high for 5 minutes to soften the vegetables. Stir in the flour, add the sherry and stir a minute more, then add the saffron broth.
While the vegetables soften, put the biscuit mix in a bowl and stir in the parsley and paprika. Add the liquids, according to the package directions, for the biscuits.
Drop eight small mounds of biscuit dough onto the surface of the chicken and sauce. Cover with a tight- fitting lid and cook for 5-6 minutes.
Serve is shallow bowls.
Tuesday, April 13, 2010
Creamed Corn
Creamed Corn
Adapted from a recipe by Alton Brown
Ingredients
• 1/2 onion, diced
• 1 tablespoon butter
• 2 pinches kosher salt
• 1 lb frozen corn
• 1 tablespoon sugar
• 2 tablespoons yellow cornmeal
• 1 cup heavy cream
• Fresh ground black pepper
Directions
In a saucepan over medium heat, sweat the onion in butter and salt until translucent.
Add the corn to the saucepan and cook over medium high until the juice from the corn has tightened. Sprinkle the corn with the sugar. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Season with freshly ground black pepper.
Monday, April 12, 2010
Bran Flax Muffins
Just trust me. Delicious.
Bran Flax Muffins
Bran Flax Muffins
15-20 muffins
Ingredients
1/2 cup raisins
1 cup pecans
1 1/2 cups all-purpose flour
3/4 cup ground flax seed
3/4 cup oat bran
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
3/4 cup milk
2 eggs, beaten
1 teaspoon vanilla extract
2 tablespoons vegetable oil
2 cups shredded carrots
1 apple, peeled, shredded
1 cup fresh/frozen blueberries
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
2. Place pecans and raisins in the bowl of a food processor. Pulse until medium to finely ground. Set aside.
3. In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla and oil; mix until just blended. Stir in the carrots, apples, blueberries, and raisin-nut mixture. Fill prepared muffin cups 2/3 full with batter.
4. Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Saturday, April 3, 2010
Mexican Artichoke Quiche
Mexican Artichoke Quiche
Make 8 servings, 214 calories, 17g carb, and 8g protein each
Ingredients
Directions
Preheat Oven to 375. Line pie pan with crust and pierce bottom lightly with fork. Sprinkle cheese, bell pepper, and chilies onto crust. Beat eggs lightly, add salsa and milk. Pour into shell. Bake 40 to 45 minutes or until fork inserted in center comes out clean. Cool 15 minutes. Serve w/ sour cream for garnish.
Make 8 servings, 214 calories, 17g carb, and 8g protein each
Ingredients
- 1 pillsbury 9" pie crust
- 4 eggs, lightly beaten
- 3/4 cup low fat milk
- 1 bell pepper, diced
- 3/4 cup Santa Barbara Artichoke Salsa (or your favorite)
- 1/2 cup shredded monterey jack cheese
- 1 small can diced green chiles
- 1/3 cup light of fat free sour cream for garnish
Directions
Preheat Oven to 375. Line pie pan with crust and pierce bottom lightly with fork. Sprinkle cheese, bell pepper, and chilies onto crust. Beat eggs lightly, add salsa and milk. Pour into shell. Bake 40 to 45 minutes or until fork inserted in center comes out clean. Cool 15 minutes. Serve w/ sour cream for garnish.
Low-cal Chicken Fajitas
I'm determined to get back to my pre-pregnancy weight before swimsuit season, so I've been counting calories and upping protein recently. This has made meal planning even more of a nightmare than before- which unfortunately has coincided with a monumental lag in posts from all the rest of you (come on ladies! don't leave me hangin'!) So I've come up with a couple protein rich recipes for the calorie challenged on my own lately. Here's one of them:
Chicken Fajitas
Makes about 6 8" fajitas, 273 calories, 30 carbs, and 23 grams protein per fajita
Ingredients:
- 1 lb boneless, skinless chicken breast (cut into thin strips)
- 1 medium red bell pepper, and 1 medium yellow bell pepper (seeded and cut into strips)
- non-stick cooking spray
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1/2 cup fat free sour cream, thinned with 1-2 Tbs low fat milk
- 1-2 tsp ranch dressing mix
- six 8' tortillas
- 1/2 cup diced tomato
- 1 cup shredded lettuce
- 1/3 cup shredded low fat cheddar cheese
- 1 lime cut into wedges
Directions:
Spray skillet with non stick cooking spray. Sprinkle chicken w/ spices. Cook chicken and pepper strips over medium-high heat for about 6 minutes until strips are tender and chicken is cooked through (or use leftover grilled or baked chicken from a previous meal- cook peppers in spices for 5 minutes, throw chicken in during last minute or two of cooking to reheat). Remove from heat and cover to keep warm.
Wrap tortillas in foil and heat at 350 for 10 minutes before serving. While tortillas are heating, mix sour cream, milk and ranch seasoning together. Top each warm tortilla with 1/6 chicken/pepper mixture, 1-2 T ranch sauce, lettuce, tomato, a squeeze of lime and a sprinkle of cheese. Enjoy! For more protein, try adding some black beans too.
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