Hi everyone!
Tomorrow we are having steaks. All you do for this is season your steams (use any cuts you like) with blackening seasoning. Simple, done! I may just use Montreal Steak Seasoning.
Blackened Rib Eye Steak With Creamy Horseradish Sauce
Amy – amylz
Culinary.net Serves 4
4 (10- to 14-ounce) Omaha Steaks rib eye steaks
1/4 cup olive oil
8 teaspoons Blackening Seasoning
1 cup Creamy Horseradish Sauce
Heat a cast iron skillet until very hot, in a well ventilated area. Brush steaks with olive oil. Coat each side of the steaks with 1 teaspoon of blackening seasoning. Place steaks in the iron skillet, flipping steaks halfway through cooking. To cook a 1-inch-thick steak medium rare, cook about 4 minutes on first side and 3 minutes on other side. Spoon 2 tablespoons of Creamy Horseradish Sauce on each plate before topping with the cooked steak.
Amy
Monday, November 30, 2009
Black Bean Quesadillas, Carol's Chicken Salad
Hi everyone!
For lunch this week, we are having Black bean Quesadillas and a Chicken Salad. The quesadillas are a great lunch for when you're in a hurry. You can make up this filling ahead of time and then you just need to make the quesadillas when you're ready. Lou says the feeling freezes well too! I love chicken salad and this recipe appealed to me because I like the idea of adding water chesnuts and swiss cheese. I always use canned chicken for my chicken salad because I just like the consistency better. Sometimes I will throw leftover chicken into my food processor and that works well too!
Black Bean Quesadillas
Lou - CallMeLou from Saving Dinner by Leanne Ely
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, pressed
1 15 ounce can black beans, rinsed and drained
1 red bell pepper, chopped
2 tomatoes, chopped
1/2 package frozen corn (5 ounces)
12 flour tortillas (whole wheat, if available)
1 cup low-fat cheddar cheese, shredded
In a large skillet, add half the oil and saute the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn. Cook until heated through. Place a tortilla on a plate or flat surface, sprinkle some cheddar cheese over the tortilla. Spoon some of the bean and vegetable mixture over the cheese. Top with another tortilla. Repeat until all of the tortillas are used. Heat remaining oil in a large skillet over medium-high heat. Place quesadillas in the skillet and heat and flip until both sides are browned. Serves 6.
Lou's notes: Cilantro is great in this. I use the Geo. Foreman grill with the tortillas folded in half so the stuff doesn't fall out of it. They brown nicely on the GF without having to use oil. Leftover filling freezes well.
Carol's Chicken Salad
OP?
PamperedChaoticChef/All recipes
1/2 cup mayonnaise
1/2 teaspoon salt
3/4 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon lemon juice
3 cups diced, cooked chicken breast meat
1/2 cup finely chopped celery
1/2 cup chopped green onions
1 (8 ounce) can water chestnuts, drained and chopped
1 1/2 cups diced Swiss cheese
1 1/2 cups halved green grapes
In a medium bowl, whisk together the mayonnaise, salt, poultry seasoning, onion powder, garlic powder, pepper, and lemon juice. In a large bowl, toss together the chicken, celery, green onions, water chestnuts, Swiss cheese, and grapes. Add the mayonnaise mixture, and stir to coat. Chill until serving.
Amy
For lunch this week, we are having Black bean Quesadillas and a Chicken Salad. The quesadillas are a great lunch for when you're in a hurry. You can make up this filling ahead of time and then you just need to make the quesadillas when you're ready. Lou says the feeling freezes well too! I love chicken salad and this recipe appealed to me because I like the idea of adding water chesnuts and swiss cheese. I always use canned chicken for my chicken salad because I just like the consistency better. Sometimes I will throw leftover chicken into my food processor and that works well too!
Black Bean Quesadillas
Lou - CallMeLou from Saving Dinner by Leanne Ely
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, pressed
1 15 ounce can black beans, rinsed and drained
1 red bell pepper, chopped
2 tomatoes, chopped
1/2 package frozen corn (5 ounces)
12 flour tortillas (whole wheat, if available)
1 cup low-fat cheddar cheese, shredded
In a large skillet, add half the oil and saute the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn. Cook until heated through. Place a tortilla on a plate or flat surface, sprinkle some cheddar cheese over the tortilla. Spoon some of the bean and vegetable mixture over the cheese. Top with another tortilla. Repeat until all of the tortillas are used. Heat remaining oil in a large skillet over medium-high heat. Place quesadillas in the skillet and heat and flip until both sides are browned. Serves 6.
Lou's notes: Cilantro is great in this. I use the Geo. Foreman grill with the tortillas folded in half so the stuff doesn't fall out of it. They brown nicely on the GF without having to use oil. Leftover filling freezes well.
Carol's Chicken Salad
OP?
PamperedChaoticChef/All recipes
1/2 cup mayonnaise
1/2 teaspoon salt
3/4 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon lemon juice
3 cups diced, cooked chicken breast meat
1/2 cup finely chopped celery
1/2 cup chopped green onions
1 (8 ounce) can water chestnuts, drained and chopped
1 1/2 cups diced Swiss cheese
1 1/2 cups halved green grapes
In a medium bowl, whisk together the mayonnaise, salt, poultry seasoning, onion powder, garlic powder, pepper, and lemon juice. In a large bowl, toss together the chicken, celery, green onions, water chestnuts, Swiss cheese, and grapes. Add the mayonnaise mixture, and stir to coat. Chill until serving.
Amy
Sunday, November 29, 2009
Easy Skillet Penne and Sausage Supper
Hi everyone!
Tomorrow we are having a skillet Penne and Sausage supper. I love meals like this because it's all done in one pan and is pretty simple. You can use bulk sausage or just dice your sausages up. My kids love the chicken apple sausages so I may use those. Then you add the dry pasta and let it cook. So simple!
Easy Skillet Penne and Sausage Supper
Allison -- Cook's Illustrated
Serves 4 to 6
1 tablespoon olive oil
1 onion , chopped fine
salt
3 cloves of garlic , minced or pressed through garlic press
1 pound hot or sweet Italian turkey sausage (I used chicken sausage)
1/2 cup oil-packed sun-dried tomatoes , rinsed and chopped fine
1/2 pound penne (2 1/2 cups), see Note below
2 cups low-sodium chicken broth
1 cup milk
1 ounce grated Parmesan cheese (1/2 cup)
6 ounces baby spinach
ground black pepper
1. Heat the oil in 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt, and cook until softened, about 5 minutes. Stir in the garlic and sausage and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes.
2. Sprinkle the penne evenly over the sausage. Pour the broth and milk over the pasta. Bring to a simmer, then reduce the heat to medium-low and cover. Cook, stirring occasionally, until the pasta is tender, about 10 minutes (it took mine around 15 minutes).
3. Stir in the spinach a handful at a time, and cook until wilted, about 2 minutes. Stir in the Parmesan and sundried tomatoes. Season with salt and pepper to taste.
Cooking Pasta Without Water?
We’ve found that you don’t always have to cook pasta in a pot of boiling water. Small amounts of pasta, half a pound or less, cook very well in a covered skillet with a brothy or watered down sauce. The beauty of this technique is not only one less pot and colander to wash, but the skillet makes it easy to include sautéed meat and vegetables for a real meal. If you don’t have a lid that fits the skillet, simply lay a sheet of foil over the skillet and crimp at the edges to seal.
Amy
Tomorrow we are having a skillet Penne and Sausage supper. I love meals like this because it's all done in one pan and is pretty simple. You can use bulk sausage or just dice your sausages up. My kids love the chicken apple sausages so I may use those. Then you add the dry pasta and let it cook. So simple!
Easy Skillet Penne and Sausage Supper
Allison -- Cook's Illustrated
Serves 4 to 6
1 tablespoon olive oil
1 onion , chopped fine
salt
3 cloves of garlic , minced or pressed through garlic press
1 pound hot or sweet Italian turkey sausage (I used chicken sausage)
1/2 cup oil-packed sun-dried tomatoes , rinsed and chopped fine
1/2 pound penne (2 1/2 cups), see Note below
2 cups low-sodium chicken broth
1 cup milk
1 ounce grated Parmesan cheese (1/2 cup)
6 ounces baby spinach
ground black pepper
1. Heat the oil in 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt, and cook until softened, about 5 minutes. Stir in the garlic and sausage and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes.
2. Sprinkle the penne evenly over the sausage. Pour the broth and milk over the pasta. Bring to a simmer, then reduce the heat to medium-low and cover. Cook, stirring occasionally, until the pasta is tender, about 10 minutes (it took mine around 15 minutes).
3. Stir in the spinach a handful at a time, and cook until wilted, about 2 minutes. Stir in the Parmesan and sundried tomatoes. Season with salt and pepper to taste.
Cooking Pasta Without Water?
We’ve found that you don’t always have to cook pasta in a pot of boiling water. Small amounts of pasta, half a pound or less, cook very well in a covered skillet with a brothy or watered down sauce. The beauty of this technique is not only one less pot and colander to wash, but the skillet makes it easy to include sautéed meat and vegetables for a real meal. If you don’t have a lid that fits the skillet, simply lay a sheet of foil over the skillet and crimp at the edges to seal.
Amy
Cranberry Pumpkin Muffins, Grands! Cinnamon Pull-Apart Bread, Apple-Cinnamon Upside-Down Cake, Molasses Cookies, APPLE BUTTER SPICE COOKIES
Hi everyone!
Here are the baked goods I'm planning for this week. There are a lot because I'm attending a cookie exchange.
Cranberry Pumpkin Muffins
Cindy (mommy_of_love1) via Allrecipes.com
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 eggs 2 cups sugar
1 cup canned pumpkin
1/2 cup vegetable oil
1 cup fresh or frozen cranberries, chopped
In a bowl, combine the first four ingredients. In a mixing bowl, beat the eggs and sugar; add the pumpkin and oil and mix well. Stir into the dry ingredients just until moistened. Fold in the cranberries. Fill foil-or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Grands! Cinnamon Pull-Apart Bread
Amy - amylz
1/2 cup granulated sugar
1 teaspoon ground cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1 cup packed brown sugar
3/4 cup butter or margarine, melted
1. Heat oven to 350°F. Lightly grease 12-cup fluted tube cake pan.
2. In large plastic food-storage bag, mix granulated sugar and cinnamon. Separate dough into a total of 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan. Mix brown sugar and butter; pour over biscuit pieces.
3. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
High Altitude (3500-6500 ft): Heat oven to 375°F. Bake 33 to 37 minutes.
Apple-Cinnamon Upside-Down Cake
(RecipeGirl) from EF 9/07
Serves 8
10 tablespoons unsalted butter, room temperature
1/2 cup packed light-brown sugar
3 apples, Empire or Gala (about 1 1/2 pounds), each peeled, cored, and sliced into 8 wedges
1 tablespoon fresh lemon juice
1 1/2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup whole milk
Preheat oven to 350 degrees. Coat bottom and side of a 9-inch round cake pan with 2 tablespoons butter; sprinkle bottom with brown sugar. In a medium bowl, toss apples with lemon juice; arrange in prepared pan in two concentric circles (you might not use all of them). In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon; set aside. With an electric mixer, beat remaining 8 tablespoons butter with granulated sugar until light and fluffy. Add eggs and vanilla; beat until incorporated. With mixer on low speed, alternately add the flour mixture in three parts and the milk in two, beginning and ending with flour mixture. Spoon batter over apples in pan; smooth top. Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool cake in pan on a wire rack, at least 30 minutes and up to 6 hours (if cake has risen above rim of pan, simply push back inside rim). To serve, run a knife around edge of pan, and invert cake onto a rimmed platter.
Molasses Cookies
Amy - amylz
1 cup packed brown sugar
1/2 cup vegetable shortening
1/2 cup molasses
1 large egg
2 1/4 cups all-purpose flour (about 10 ounces)
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup water
1/4 cup granulated sugar
Cooking spray
Combine brown sugar and shortening in a large bowl; beat with a mixer at medium speed until light and fluffy. Add molasses and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt), stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until blended. Cover and freeze 1 hour. Preheat oven to 375°. Place water in a small bowl. Place granulated sugar in another small bowl. Lightly coat hands with cooking spray. Shape dough into 1-inch balls. Dip one side of each ball in water; dip wet side in sugar. Place balls, sugar side up, 1 inch apart, on baking sheets coated with cooking spray. Bake at 375° for 8 minutes. Remove from pans; cool on wire racks.
Yield: 4 dozen (serving size: 1 cookie) Cooking Light, OCTOBER 2005
APPLE BUTTER SPICE COOKIES
(luckymommyto2boys ~ Amy)
2 ½ cups self-rising flour
½ tsp cinnamon
1 cup sugar
½ cup vegetable oil
1 egg
1 cup apple butter
½ cup Craisins
½ cup chopped pecans
Cream sugar and shortening until light and fluffy. Beat in egg. Stir in apple butter. Add flour. Mix well. Stir in Craisins and pecans. Drop dough by heaping teaspoons onto lightly greased baking sheets. Bake at 375 degrees for 10 minutes. Cool on racks.
Amy
Here are the baked goods I'm planning for this week. There are a lot because I'm attending a cookie exchange.
Cranberry Pumpkin Muffins
Cindy (mommy_of_love1) via Allrecipes.com
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 eggs 2 cups sugar
1 cup canned pumpkin
1/2 cup vegetable oil
1 cup fresh or frozen cranberries, chopped
In a bowl, combine the first four ingredients. In a mixing bowl, beat the eggs and sugar; add the pumpkin and oil and mix well. Stir into the dry ingredients just until moistened. Fold in the cranberries. Fill foil-or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Grands! Cinnamon Pull-Apart Bread
Amy - amylz
1/2 cup granulated sugar
1 teaspoon ground cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1 cup packed brown sugar
3/4 cup butter or margarine, melted
1. Heat oven to 350°F. Lightly grease 12-cup fluted tube cake pan.
2. In large plastic food-storage bag, mix granulated sugar and cinnamon. Separate dough into a total of 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan. Mix brown sugar and butter; pour over biscuit pieces.
3. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
High Altitude (3500-6500 ft): Heat oven to 375°F. Bake 33 to 37 minutes.
Apple-Cinnamon Upside-Down Cake
(RecipeGirl) from EF 9/07
Serves 8
10 tablespoons unsalted butter, room temperature
1/2 cup packed light-brown sugar
3 apples, Empire or Gala (about 1 1/2 pounds), each peeled, cored, and sliced into 8 wedges
1 tablespoon fresh lemon juice
1 1/2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup whole milk
Preheat oven to 350 degrees. Coat bottom and side of a 9-inch round cake pan with 2 tablespoons butter; sprinkle bottom with brown sugar. In a medium bowl, toss apples with lemon juice; arrange in prepared pan in two concentric circles (you might not use all of them). In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon; set aside. With an electric mixer, beat remaining 8 tablespoons butter with granulated sugar until light and fluffy. Add eggs and vanilla; beat until incorporated. With mixer on low speed, alternately add the flour mixture in three parts and the milk in two, beginning and ending with flour mixture. Spoon batter over apples in pan; smooth top. Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool cake in pan on a wire rack, at least 30 minutes and up to 6 hours (if cake has risen above rim of pan, simply push back inside rim). To serve, run a knife around edge of pan, and invert cake onto a rimmed platter.
Molasses Cookies
Amy - amylz
1 cup packed brown sugar
1/2 cup vegetable shortening
1/2 cup molasses
1 large egg
2 1/4 cups all-purpose flour (about 10 ounces)
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup water
1/4 cup granulated sugar
Cooking spray
Combine brown sugar and shortening in a large bowl; beat with a mixer at medium speed until light and fluffy. Add molasses and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt), stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until blended. Cover and freeze 1 hour. Preheat oven to 375°. Place water in a small bowl. Place granulated sugar in another small bowl. Lightly coat hands with cooking spray. Shape dough into 1-inch balls. Dip one side of each ball in water; dip wet side in sugar. Place balls, sugar side up, 1 inch apart, on baking sheets coated with cooking spray. Bake at 375° for 8 minutes. Remove from pans; cool on wire racks.
Yield: 4 dozen (serving size: 1 cookie) Cooking Light, OCTOBER 2005
APPLE BUTTER SPICE COOKIES
(luckymommyto2boys ~ Amy)
2 ½ cups self-rising flour
½ tsp cinnamon
1 cup sugar
½ cup vegetable oil
1 egg
1 cup apple butter
½ cup Craisins
½ cup chopped pecans
Cream sugar and shortening until light and fluffy. Beat in egg. Stir in apple butter. Add flour. Mix well. Stir in Craisins and pecans. Drop dough by heaping teaspoons onto lightly greased baking sheets. Bake at 375 degrees for 10 minutes. Cool on racks.
Amy
Saturday, November 28, 2009
Sweet Potato Casserole, Cranberry Apple Casserole
Hi everyone!
Tomorrow we are going to be out visiting Santa so I'm not cooking. So here are some recipes that I thought some of you might like... The Sweet Potato Casseole comes highly recommended and she said it's the best one she's ever had. The Cranberry Apple Casserole just looked really good to me and I want someone to make it and invite me over!
Sweet Potato Casserole
Kelley via Cooking Light
Yield: 16 servings
Potatoes:
2 1/4 pounds sweet potatoes, peeled and chopped
1 cup half-and-half
3/4 cup packed brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
Cooking spray
Topping:
1 1/2 cups miniature marshmallows
1/2 cup all-purpose flour (about 2 1/4 ounces)
1/4 cup packed brown sugar
1/4 teaspoon salt
2 tablespoons chilled butter, cut into small pieces
1/2 cup chopped pecans, toasted
Preheat oven to 375°. To prepare potatoes, place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender. Drain; cool slightly. Place potatoes in a large bowl. Add half-and-half, 3/4 cup sugar, 1 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 13 x 9-inch baking dish coated with cooking spray. To prepare topping, sprinkle miniature marshmallows over top of casserole. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup sugar, and 1/4 teaspoon salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans, and sprinkle over potato mixture and marshmallows. Bake at 375° for 30 minutes or until golden brown.
Cranberry Apple Casserole
3 c. apples chopped and unpeeled
2 c. whole cranberries
1/3 c. white sugar
1/3 c. brown sugar
1 stick melted butter
1/4 c. brown sugar
1 c. oatmeal
1/3 c. plain flour
1/3 c. chopped nuts
In casserole, put apples, cranberries, white sugar and 1/3 c. brown sugar. In a bowl, mix butter, 1/4 c. brown sugar, oatmeal, flour and nuts. Pour over stuff in casserole. Bake at 350 for 45 minutes.
Amy
Tomorrow we are going to be out visiting Santa so I'm not cooking. So here are some recipes that I thought some of you might like... The Sweet Potato Casseole comes highly recommended and she said it's the best one she's ever had. The Cranberry Apple Casserole just looked really good to me and I want someone to make it and invite me over!
Sweet Potato Casserole
Kelley via Cooking Light
Yield: 16 servings
Potatoes:
2 1/4 pounds sweet potatoes, peeled and chopped
1 cup half-and-half
3/4 cup packed brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
Cooking spray
Topping:
1 1/2 cups miniature marshmallows
1/2 cup all-purpose flour (about 2 1/4 ounces)
1/4 cup packed brown sugar
1/4 teaspoon salt
2 tablespoons chilled butter, cut into small pieces
1/2 cup chopped pecans, toasted
Preheat oven to 375°. To prepare potatoes, place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender. Drain; cool slightly. Place potatoes in a large bowl. Add half-and-half, 3/4 cup sugar, 1 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 13 x 9-inch baking dish coated with cooking spray. To prepare topping, sprinkle miniature marshmallows over top of casserole. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup sugar, and 1/4 teaspoon salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans, and sprinkle over potato mixture and marshmallows. Bake at 375° for 30 minutes or until golden brown.
Cranberry Apple Casserole
3 c. apples chopped and unpeeled
2 c. whole cranberries
1/3 c. white sugar
1/3 c. brown sugar
1 stick melted butter
1/4 c. brown sugar
1 c. oatmeal
1/3 c. plain flour
1/3 c. chopped nuts
In casserole, put apples, cranberries, white sugar and 1/3 c. brown sugar. In a bowl, mix butter, 1/4 c. brown sugar, oatmeal, flour and nuts. Pour over stuff in casserole. Bake at 350 for 45 minutes.
Amy
Friday, November 27, 2009
Arrabbiata Sauce
Hi everyone!
Tomorrow I am making a big pot of Arrabiata Sauce. It's very similar to a meatless spaghetti sauce (and that's what my kids will think it is). This would be a good recipe to double and freeze.
Arrabbiata Sauce
Amy - amylz
All Recipes - Yields: 6 servings
1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
3/8 cup red wine
1 tablespoon white sugar
1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 tablespoon lemon juice
1/2 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
2 (14.5 ounce) cans peeled and diced tomatoes
2 tablespoons chopped fresh
parsley
1. Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
2. Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
3. Stir in parsley. Ladle over the hot cooked pasta of your choice.
Amy
Tomorrow I am making a big pot of Arrabiata Sauce. It's very similar to a meatless spaghetti sauce (and that's what my kids will think it is). This would be a good recipe to double and freeze.
Arrabbiata Sauce
Amy - amylz
All Recipes - Yields: 6 servings
1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
3/8 cup red wine
1 tablespoon white sugar
1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 tablespoon lemon juice
1/2 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
2 (14.5 ounce) cans peeled and diced tomatoes
2 tablespoons chopped fresh
parsley
1. Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
2. Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
3. Stir in parsley. Ladle over the hot cooked pasta of your choice.
Amy
Thursday, November 26, 2009
Tangy Slow Cooker Pork Roast
Hi everyone!
Tomorrow we are having a pork roast for dinner. We won't have any leftovers (that's the down side of not cooking it) so I thought I would do a pork roast up. This recipe is done in the crockpot so it should make the house smell nice! There's nothing tricky here, it's a pretty basic recipe!
Tangy Slow Cooker Pork Roast
Amy – amylz
All Recipes Yields: 8 servings
1 large onion, sliced
2 1/2 pounds boneless pork loin roast
1 cup hot water
1/4 cup white sugar
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 dash hot pepper sauce, or to taste
1. Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
2. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
Amy
Tomorrow we are having a pork roast for dinner. We won't have any leftovers (that's the down side of not cooking it) so I thought I would do a pork roast up. This recipe is done in the crockpot so it should make the house smell nice! There's nothing tricky here, it's a pretty basic recipe!
Tangy Slow Cooker Pork Roast
Amy – amylz
All Recipes Yields: 8 servings
1 large onion, sliced
2 1/2 pounds boneless pork loin roast
1 cup hot water
1/4 cup white sugar
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 dash hot pepper sauce, or to taste
1. Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
2. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
Amy
Wednesday, November 25, 2009
Bayless's Queso Fundido al Tequila, Mouth-Watering Stuffed Mushrooms
Hi everyone!
Tomorrow is Thanksgiving and this year I got off easy and don't really have to bring anything. So, I offered to do some appetizers. I'm going to make a hot cheese dip (for my brother) and this one has Tequila in it which he will think is cool (because he's 16). I may just use a can of tomatoes because I'm being lazy and it's probably cheaper. I'll see what the price of fresh tomatoes is when I shop. I'm also making stuffed mushrooms. This recipe is pretty basic but I think will go over well with my husband's family. They tend to be a little less adventurous eaters than my family.
Bayless's Queso Fundido al Tequila
Michelle - MMmom
1 tablespoon extra-virgin olive oil
2 medium tomatoes—cored, seeded and cut into 1/4-inch dice
2 jalapeños, seeded and minced
1 small onion, cut into 1/4-inch dice
Kosher salt
3 tablespoons tequila
1/2 pound Monterey Jack cheese, shredded (3 cups)
1/4 cup coarsely chopped cilantro
Warm corn tortillas or corn chips, for serving In a large skillet, heat the olive oil. Add the diced tomatoes, minced jalapeños, diced onion and a large pinch of salt and cook over moderately high heat, stirring often, until softened, about 5 minutes. Pour in the tequila and cook, stirring frequently, until the skillet looks nearly dry, about 2 minutes. Reduce the heat to low. Add the cheese and cook, stirring constantly, until fully melted, about 30 seconds. Quickly transfer the queso fundido to a serving bowl. Sprinkle with the cilantro and serve immediately, with tortillas or chips.
Mouth-Watering Stuffed Mushrooms
Michelle (MMmom) from allrecipes
12 whole fresh mushrooms--I use 2 pkg button mushrooms (8 oz each)
1 T vegetable oil
1 T minced garlic
1 (8-oz) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 tsp ground black pepper
1/4 tsp onion powder
1/4 tsp ground cayenne pepper
1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Amy
Tomorrow is Thanksgiving and this year I got off easy and don't really have to bring anything. So, I offered to do some appetizers. I'm going to make a hot cheese dip (for my brother) and this one has Tequila in it which he will think is cool (because he's 16). I may just use a can of tomatoes because I'm being lazy and it's probably cheaper. I'll see what the price of fresh tomatoes is when I shop. I'm also making stuffed mushrooms. This recipe is pretty basic but I think will go over well with my husband's family. They tend to be a little less adventurous eaters than my family.
Bayless's Queso Fundido al Tequila
Michelle - MMmom
1 tablespoon extra-virgin olive oil
2 medium tomatoes—cored, seeded and cut into 1/4-inch dice
2 jalapeños, seeded and minced
1 small onion, cut into 1/4-inch dice
Kosher salt
3 tablespoons tequila
1/2 pound Monterey Jack cheese, shredded (3 cups)
1/4 cup coarsely chopped cilantro
Warm corn tortillas or corn chips, for serving In a large skillet, heat the olive oil. Add the diced tomatoes, minced jalapeños, diced onion and a large pinch of salt and cook over moderately high heat, stirring often, until softened, about 5 minutes. Pour in the tequila and cook, stirring frequently, until the skillet looks nearly dry, about 2 minutes. Reduce the heat to low. Add the cheese and cook, stirring constantly, until fully melted, about 30 seconds. Quickly transfer the queso fundido to a serving bowl. Sprinkle with the cilantro and serve immediately, with tortillas or chips.
Mouth-Watering Stuffed Mushrooms
Michelle (MMmom) from allrecipes
12 whole fresh mushrooms--I use 2 pkg button mushrooms (8 oz each)
1 T vegetable oil
1 T minced garlic
1 (8-oz) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 tsp ground black pepper
1/4 tsp onion powder
1/4 tsp ground cayenne pepper
1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Amy
Tuesday, November 24, 2009
MARINATED GRILLED SHRIMP
Hi everyone!
Tomorrow we are having Marinated Shrimp. The instructions are to grill it but I'm going to saute them in a frying pan since it's so cold outside. I can't buy shrimp already peeled so I have to do that once I get it home. It's pretty quick and simple to do though. I would get at least medium shrimp for this, maybe even large.
MARINATED GRILLED SHRIMP
PrincessButtercup
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
Amy
Tomorrow we are having Marinated Shrimp. The instructions are to grill it but I'm going to saute them in a frying pan since it's so cold outside. I can't buy shrimp already peeled so I have to do that once I get it home. It's pretty quick and simple to do though. I would get at least medium shrimp for this, maybe even large.
MARINATED GRILLED SHRIMP
PrincessButtercup
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
Amy
Monday, November 23, 2009
Buckeyes, Butterscotch Nibbles, Caramel Crispix, Quick Peanut Butter Cookies
Hi everyone!
Tomorrow I am going to be gone so I'm going to post some goodies I'm planning to make for my nephew. He is gluten, wheat, dairy and egg free so I finally found some things that will work for him. He has finals coming up so I wanted to make him some goodies to take back to school that he could share with his roommates! The cookie recipe does call for 1 egg but I think I got the ok for that. I'm pretty sure I can sub something else for the egg though, I need to go back and research that a little more. Anyway, these are all "regular" recipes so I'll let you know how they turn out. Believe it or not, I'm not much of a holiday baker so this is new territory for me!
Buckeyes
OP?
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
6 ounces semi-sweet chocolate chips
2 tablespoons shortening
1. Line a baking sheet with waxed paper; set aside.
2. In a medium bowl, mix peanut butter, butter, vanilla, and confectioners'
sugar with hands to form a smooth stiff dough. Shape into balls using 2
teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
3. Melt shortening and chocolate together in a metal bowl over a pan of
lightly simmering water. Stir occasionally until smooth, and remove from
heat.
4. Remove balls from refrigerator. Insert a wooden toothpick into a ball,
and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.
Butterscotch Nibbles
Brookiebunny
1 12oz package butterscotch morsels (2 cups)
1 cup peanut butter (I use creamy)
8 cups of your favorite Chex cereal (I prefer corn)
Half of 12 oz package choc. morsels (1 cup)
In large saucepan over low heat, melt butterscotch morsels and peanut butter, stirring frequently. When melted, stir in cereal until pieces are coated. Stir in choc morsels just until combined but not melted. Spread on was paper lined cookie sheet. Chill 30 minutes or until coating is set. Store in airtight container. (I keep it in the fridge.) Makes 9 cups. And over the holidays, you can put holiday colored sprinkles on them, too
Caramel Crispix
Katie (Katiedid)
1 c butter
2 c brown sugar
1/2 c corn syrup
1/2 tsp vanilla
1/2 tsp baking soda
1 (17.9-oz) box Crispix cereal
In a large saucepan, bring butter, brown sugar and corn syrup to a boil and keep boiling for 1 minute, stirring constantly. Remove from heat and add vanilla and baking soda. Put Crispix cereal in large microwavable bowl. Pour hot mixture over cereal and mix gently. Put bowl in microwave on medium for 1 minute. Stir. Put back in microwave again for 1 minute on medium and stir. Microwave for 1 minute one more time. Stir and pour on onto waxed paper and spread apart to cool.
Quick Peanut Butter Cookies
Michelle (MMmom)
1 cup sugar
1 cup peanut butter
1 egg
1 tsp baking soda
6 oz chocolate chips, optional (I never use them)
Preheat oven to 350. Mix all ingredients. Roll dough into walnut-sized balls. Press slightly with fork. Bake 8-10 minutes on ungreased cookie sheet. Cool 2 minutes before removing from pan. Makes about 2.5 dozen
Amy
Tomorrow I am going to be gone so I'm going to post some goodies I'm planning to make for my nephew. He is gluten, wheat, dairy and egg free so I finally found some things that will work for him. He has finals coming up so I wanted to make him some goodies to take back to school that he could share with his roommates! The cookie recipe does call for 1 egg but I think I got the ok for that. I'm pretty sure I can sub something else for the egg though, I need to go back and research that a little more. Anyway, these are all "regular" recipes so I'll let you know how they turn out. Believe it or not, I'm not much of a holiday baker so this is new territory for me!
Buckeyes
OP?
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
6 ounces semi-sweet chocolate chips
2 tablespoons shortening
1. Line a baking sheet with waxed paper; set aside.
2. In a medium bowl, mix peanut butter, butter, vanilla, and confectioners'
sugar with hands to form a smooth stiff dough. Shape into balls using 2
teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
3. Melt shortening and chocolate together in a metal bowl over a pan of
lightly simmering water. Stir occasionally until smooth, and remove from
heat.
4. Remove balls from refrigerator. Insert a wooden toothpick into a ball,
and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.
Butterscotch Nibbles
Brookiebunny
1 12oz package butterscotch morsels (2 cups)
1 cup peanut butter (I use creamy)
8 cups of your favorite Chex cereal (I prefer corn)
Half of 12 oz package choc. morsels (1 cup)
In large saucepan over low heat, melt butterscotch morsels and peanut butter, stirring frequently. When melted, stir in cereal until pieces are coated. Stir in choc morsels just until combined but not melted. Spread on was paper lined cookie sheet. Chill 30 minutes or until coating is set. Store in airtight container. (I keep it in the fridge.) Makes 9 cups. And over the holidays, you can put holiday colored sprinkles on them, too
Caramel Crispix
Katie (Katiedid)
1 c butter
2 c brown sugar
1/2 c corn syrup
1/2 tsp vanilla
1/2 tsp baking soda
1 (17.9-oz) box Crispix cereal
In a large saucepan, bring butter, brown sugar and corn syrup to a boil and keep boiling for 1 minute, stirring constantly. Remove from heat and add vanilla and baking soda. Put Crispix cereal in large microwavable bowl. Pour hot mixture over cereal and mix gently. Put bowl in microwave on medium for 1 minute. Stir. Put back in microwave again for 1 minute on medium and stir. Microwave for 1 minute one more time. Stir and pour on onto waxed paper and spread apart to cool.
Quick Peanut Butter Cookies
Michelle (MMmom)
1 cup sugar
1 cup peanut butter
1 egg
1 tsp baking soda
6 oz chocolate chips, optional (I never use them)
Preheat oven to 350. Mix all ingredients. Roll dough into walnut-sized balls. Press slightly with fork. Bake 8-10 minutes on ungreased cookie sheet. Cool 2 minutes before removing from pan. Makes about 2.5 dozen
Amy
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