If you're from Utah, you know that Cafe Rio makes the best Sweet Pork ever. Since we are in Washington right now where Cafe Rio doesn't exist, we have to make up for it and make our own. I've made this to recreate the Sweet Pork Salad from there, but Jake likes burritos better so we do that mostly instead.
Sweet Pork Burritos
Ingredients:
3-4 lb pork roast
1 1/2 cups salsa
1 cup brown sugar
Put roast in crockpot and cover with water. Add some salt and pepper. Cook on low for 6-8 hours.
Drain water and add salsa and brown sugar. Cook for additional 1-2 hours. Shred pork roast and let sit in juices to soak them up. Add more salsa and brown sugar, if desired, to taste.
From there you can put whatever you want in your burrito. We usually go with some Cilantro Lime Rice (recipe below), black beans, guacamole, sour cream, tomatoes, etc. But basically anything is good in these. Roll 'em up and enjoy!
Cilantro Lime Rice
(Adapted from Jamie Cooks It Up - for rice cooker)
I love my rice cooker and never have been able to make rice on the stove top the way this thing does. Best $25 kitchen purchase ever. So I've adapted her recipe for my rice cooker. Go to her website to find the stove top recipe.
2 cups uncooked rice
1 Tablespoon butter
2 cloves minced garlic
2 chicken bullion cubes
2 1/2 cups water
Add ingredients to rice cooker. Cook until done. Then mix together the following ingredients and add to rice. Mix thoroughly.
2 Tablespoons lime juice
1 Tablespoon sugar
3 Tablespoons fresh cilantro, chopped
Showing posts with label in the kitchen. Show all posts
Showing posts with label in the kitchen. Show all posts
Friday, April 27, 2012
in the kitchen: Garlic Chicken Pizza
Pizza is a definite favorite in our household. We eat it on a pretty regular basis and of course I try to do mostly homemade. Well I had listed on our menu pizza and I wanted to branch out of our normal red sauce pepperoni pizza. So if any of you have been to Papa Murphy's you probably know they have a fabulous Garlic Chicken Pizza with white sauce. So here is my recreated version.
Garlic Chicken Pizza
Ingredients
For the Sauce:
2 Tablespoons butter
3 Tablespoons flour
1 cup warm milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 minced garlic clove
1/2 Tablespoon dried basil
1/2 cup pizza cheese (just use whatever you are putting on the pizza. I like to get the Great Value Italian Style shredded cheese)
For the pizza:
Pizza Dough (I recommend this one)
Pizza Cheese
2 chicken breasts, cooked
1 1/2 - 2 Roma Tomatoes, diced
1/2 - 3/4 cup green onions, diced
For the sauce:
Heat butter on medium-high heat in small sauce pan. Add flour and stir until thoroughly mixed. Let butter/flour cook for 1 minute, stir constantly to avoid burning.
Slowly whisk in milk, adding gradually. You want to be sure milk is warm. It will help in thickening process. Stir in remaining ingredients and keep on heat until it's to desired thickness, stirring constantly.
For the pizza:
Par-bake pizza dough. (I would recommend on a pizza stone, at 450 for about 3-4 minutes). This will help with sogginess from the sauce. Once par-baked, spread a little olive oil on crust. Add sauce, cheese, chicken, tomatoes and green onions. Cook for another 5-10 minutes until done.
Garlic Chicken Pizza
Ingredients
For the Sauce:
2 Tablespoons butter
3 Tablespoons flour
1 cup warm milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 minced garlic clove
1/2 Tablespoon dried basil
1/2 cup pizza cheese (just use whatever you are putting on the pizza. I like to get the Great Value Italian Style shredded cheese)
For the pizza:
Pizza Dough (I recommend this one)
Pizza Cheese
2 chicken breasts, cooked
1 1/2 - 2 Roma Tomatoes, diced
1/2 - 3/4 cup green onions, diced
For the sauce:
Heat butter on medium-high heat in small sauce pan. Add flour and stir until thoroughly mixed. Let butter/flour cook for 1 minute, stir constantly to avoid burning.
Slowly whisk in milk, adding gradually. You want to be sure milk is warm. It will help in thickening process. Stir in remaining ingredients and keep on heat until it's to desired thickness, stirring constantly.
For the pizza:
Par-bake pizza dough. (I would recommend on a pizza stone, at 450 for about 3-4 minutes). This will help with sogginess from the sauce. Once par-baked, spread a little olive oil on crust. Add sauce, cheese, chicken, tomatoes and green onions. Cook for another 5-10 minutes until done.
in the kitchen: Chicken Ribs
This is a favorite recipe from my childhood. I remember my mom making this often. It was mostly made on special occasions and her original recipes were with boneless pork ribs (hence the "ribs" in the name). Eventually the recipe turn into chicken because that's what she had on hand. This recipe is fabulous with both, but like my mom, I usually do it with chicken. Throw a side of Augratin/Funeral Potatoes with this and you have a fabulous meal. Enjoy!
Chicken Ribs
Ingredients:
5-6 chicken breasts
2 cups ketchup
1 cup water
1/2 cup brown sugar
1/2 package McCormick Hickory BBQ Buffalo Wing Seasoning
*(the original recipe calls for 1 tsp. hickory smoked salt, but I can't find that anywhere around here. The seasoning packet works great)
1 tsp garlic powder
1 minced onion
The best way to cook this recipe is low and slow. I would recommend either in a 9X13 pan covered with foil in the the oven @ 250 degrees for 6-8 hours. Or in the crock pot on low for about the same time. Once cooked through, uncover and let cool for a little while to let the sauce thicken.
Chicken Ribs
Ingredients:
5-6 chicken breasts
2 cups ketchup
1 cup water
1/2 cup brown sugar
1/2 package McCormick Hickory BBQ Buffalo Wing Seasoning
*(the original recipe calls for 1 tsp. hickory smoked salt, but I can't find that anywhere around here. The seasoning packet works great)
1 tsp garlic powder
1 minced onion
The best way to cook this recipe is low and slow. I would recommend either in a 9X13 pan covered with foil in the the oven @ 250 degrees for 6-8 hours. Or in the crock pot on low for about the same time. Once cooked through, uncover and let cool for a little while to let the sauce thicken.
Wednesday, April 18, 2012
in the kitchen: April Menu
So I know that it's already half-way through the month, but I realized that i hadn't posted this months menu yet. The ones I blue, I will post the recipe later, but for now I'm sure baby girl will only give me one more minute of sleepy time to post this. So here it goes:
1 - Chicken Pot Pie
2 - (Dinner was brought to us)
3 - Breakfast
4 - Grilled Chicken & Veggies
5 - Quesadillas
6 - Freezer Meal
7 - BBQ Chicken Pizza
8 - Chicken Ribs
9 - "Famous Burger" - new restaurant. It was fabulous!!
10 - Stuffed Jumbo Shells
11 - Breakfast
12 - Freezer Meal
13 - Garlic Chicken Pizza
14 - Debdoozie's Chili
15 -
16 -
17 - Black Bean Burritos
18 - Freezer Meal
19 - Frozen Chicken Pot Pie
20 - BBQ Chicken Sandwiches
21 - Stir Fry
22 - Sweet Pork Burritos and Cilantro Lime Rice
23 - Black Bean Burgers
24 - Grilled Chicken and Veggies
25 - Freezer Meal
26 - Freezer Lasagna
27 - Breakfast
28 - Broiled Tilapia Parmesan
29 - Salsa Verde Burritos
30 - Chinese Chicken Lettuce Wraps
1 - Chicken Pot Pie
2 - (Dinner was brought to us)
3 - Breakfast
4 - Grilled Chicken & Veggies
5 - Quesadillas
6 - Freezer Meal
7 - BBQ Chicken Pizza
8 - Chicken Ribs
9 - "Famous Burger" - new restaurant. It was fabulous!!
10 - Stuffed Jumbo Shells
11 - Breakfast
12 - Freezer Meal
13 - Garlic Chicken Pizza
14 - Debdoozie's Chili
15 -
16 -
17 - Black Bean Burritos
18 - Freezer Meal
19 - Frozen Chicken Pot Pie
20 - BBQ Chicken Sandwiches
21 - Stir Fry
22 - Sweet Pork Burritos and Cilantro Lime Rice
23 - Black Bean Burgers
24 - Grilled Chicken and Veggies
25 - Freezer Meal
26 - Freezer Lasagna
27 - Breakfast
28 - Broiled Tilapia Parmesan
29 - Salsa Verde Burritos
30 - Chinese Chicken Lettuce Wraps
Monday, April 2, 2012
in the kitchen: Chicken Pot Pie
Chicken Pot Pie
(adapted from Ina Garten's Food Network Recipe)
4-5 chicken breasts
Olive oil
Salt & pepper
5 cups chicken stock
2 chicken bouillon cubes
2 cups diced carrots
3 medium sized potatoes
12 tablespoons (1 ½ sticks) unsalted butter
1 cup yellow onion, chopped (1 medium/large onion)
¾ cup all-purpose flour
¼ cup heavy cream
1 cup frozen peas
1 cup frozen corn
1 package refrigerated pie crust
Preheat oven to 350 degrees.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Bake for 35 to 40 minutes, or until cooked through. Cut into bite-size pieces.
While chicken is cooking, bring chicken stock to a boil and dissolve bouillon cubes. Add carrots and potatoes and simmer for 8-10 minutes or until semi-soft/half-cooked. Separate carrots and potatoes from chicken stock and set aside to avoid overcooking, while keeping chicken stock warm on stove.
Preheat oven to 375 degrees.
In large saucepan, melt butter & sauté chopped onion over medium-low heat for 10-15 minutes until translucent. Add flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minutes, stirring, until thick. Add 1 teaspoon salt, ½ teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, potatoes, peas, and corn. Mix well.
Add to 9” x 13” glass pan. Blend 1 egg & 1 Tablespoon of water (egg wash) and spread on edges of pan. Cover with 1 ½ - 2 pie crusts, enough to hang over edge ½ inch. Press edges with fork. Make slits on top of crust. Brush with egg wash & sprinkle with salt and pepper.
Bake at 375 degrees for 50-60 minutes or until bubbly and golden brown.
(adapted from Ina Garten's Food Network Recipe)
4-5 chicken breasts
Olive oil
Salt & pepper
5 cups chicken stock
2 chicken bouillon cubes
2 cups diced carrots
3 medium sized potatoes
12 tablespoons (1 ½ sticks) unsalted butter
1 cup yellow onion, chopped (1 medium/large onion)
¾ cup all-purpose flour
¼ cup heavy cream
1 cup frozen peas
1 cup frozen corn
1 package refrigerated pie crust
Preheat oven to 350 degrees.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Bake for 35 to 40 minutes, or until cooked through. Cut into bite-size pieces.
While chicken is cooking, bring chicken stock to a boil and dissolve bouillon cubes. Add carrots and potatoes and simmer for 8-10 minutes or until semi-soft/half-cooked. Separate carrots and potatoes from chicken stock and set aside to avoid overcooking, while keeping chicken stock warm on stove.
Preheat oven to 375 degrees.
In large saucepan, melt butter & sauté chopped onion over medium-low heat for 10-15 minutes until translucent. Add flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minutes, stirring, until thick. Add 1 teaspoon salt, ½ teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, potatoes, peas, and corn. Mix well.
Add to 9” x 13” glass pan. Blend 1 egg & 1 Tablespoon of water (egg wash) and spread on edges of pan. Cover with 1 ½ - 2 pie crusts, enough to hang over edge ½ inch. Press edges with fork. Make slits on top of crust. Brush with egg wash & sprinkle with salt and pepper.
Bake at 375 degrees for 50-60 minutes or until bubbly and golden brown.
Thursday, February 9, 2012
in the kitchen: lettuce wraps
As promised, I am giving the recipe for the lettuce wraps from my February monthly menu. This is a regular meal in our house. I serve them with white steamed rice and vegetable spring rolls (Royal Asia brand from Costco, they are the best). Enjoy!
Chinese Chicken Lettuce Wraps
3-4 green onions, chopped
1/2 red bell pepper, chopped
1 can water chestnuts
2-3 chicken breasts, chopped
1 tablespoon oil
3 cloves garlic, minced
1/2 teaspoon ginger powder
3 tablespoons hoison sauce (located near Asian foods)
Romaine lettuce leaves
Place green onions, bell pepper, and water chestnuts in food processor and process until finely chopped. Remove from processor and set aside.
Heat large skillet and add oil. Place chicken breasts in food processor and process until finely chopped. Add chicken to skillet and cook until chicken is cooked through (about 6-7 minutes). Add garlic and ginger and saute for another 1-2 minutes. Add chopped vegetables until moisture is taken out (about 3 minutes). Add hoison sauce and heat through.
Serve on full romaine leaves.
** You can make this recipe without a food processor. Just finely chop the vegetables by hand and as the chicken is cooking constantly stir and separate the chicken into small bits.
Chinese Chicken Lettuce Wraps
3-4 green onions, chopped
1/2 red bell pepper, chopped
1 can water chestnuts
2-3 chicken breasts, chopped
1 tablespoon oil
3 cloves garlic, minced
1/2 teaspoon ginger powder
3 tablespoons hoison sauce (located near Asian foods)
Romaine lettuce leaves
Place green onions, bell pepper, and water chestnuts in food processor and process until finely chopped. Remove from processor and set aside.
Heat large skillet and add oil. Place chicken breasts in food processor and process until finely chopped. Add chicken to skillet and cook until chicken is cooked through (about 6-7 minutes). Add garlic and ginger and saute for another 1-2 minutes. Add chopped vegetables until moisture is taken out (about 3 minutes). Add hoison sauce and heat through.
Serve on full romaine leaves.
** You can make this recipe without a food processor. Just finely chop the vegetables by hand and as the chicken is cooking constantly stir and separate the chicken into small bits.
Monday, February 6, 2012
in the kitchen: february menu
So, here is the lovely February Menu Plan. We will see how far we get into it with this baby due. A lot of it consists of soups that I already have frozen or easy breakfast meals, but I'm not sure I'll be having much motivation to make long meals here in the near future. I got a few good ones on there though. Enjoy!
* If there is a link to it, then that means that the recipe has already been posted. The colored ones that don't have links to them, I will post when it comes to that day.
6 - Baked Potatoes w/steamed veggies
7 - Taco Salad
8 - Lettuce Wraps
9 - Freezer Soup
10 - Beach Street Lemon Chicken
11 - Pizza
12 - Burritos
13 - Creamy Bowtie Chicken Pasta
14 - Breakfast
15 - Freezer Soup
16 - Black Bean Burritos
17 - Frozen Lasagna
18 - Stir Fry
19 - Indian - Possibly Chicken Tikka Masala
20 - Black Bean Veggie Burgers
21 - Chicken Nuggets
22 - Crockpot Beef Stew
23 - Breakfast
24 - Spaghetti
25 - Roast Beef - Salsa Verde Burritos
26 - Chicken Ribs
27 - Crockpot Mac&Cheese
28 - Burgers w/Onion Rings
29 - Salad
1 - Breakfast - Baked Oatmeal
2 - Chicken and Rice
3 - BBQ Chicken Sandwiches
4 - Taco Stew
* If there is a link to it, then that means that the recipe has already been posted. The colored ones that don't have links to them, I will post when it comes to that day.
6 - Baked Potatoes w/steamed veggies
7 - Taco Salad
8 - Lettuce Wraps
9 - Freezer Soup
10 - Beach Street Lemon Chicken
11 - Pizza
12 - Burritos
13 - Creamy Bowtie Chicken Pasta
14 - Breakfast
15 - Freezer Soup
16 - Black Bean Burritos
17 - Frozen Lasagna
18 - Stir Fry
19 - Indian - Possibly Chicken Tikka Masala
20 - Black Bean Veggie Burgers
21 - Chicken Nuggets
22 - Crockpot Beef Stew
23 - Breakfast
24 - Spaghetti
25 - Roast Beef - Salsa Verde Burritos
26 - Chicken Ribs
27 - Crockpot Mac&Cheese
28 - Burgers w/Onion Rings
29 - Salad
1 - Breakfast - Baked Oatmeal
2 - Chicken and Rice
3 - BBQ Chicken Sandwiches
4 - Taco Stew
Wednesday, January 25, 2012
in the kitchen: rest of january menu
Because I truly love to cook and have been trying a lot of new recipes, I thought I could begin sharing some of our recipes/sources with others. I thought I'd start by posting our monthly dinner menu (just for the rest of January) and then for each month after that. Then, I'll review the newer ones or some of our favorites.
January 25th - Creamy Chicken Tacos
January 26th - Crockpot Italian Chicken
January 27th - Baked BBQ Chicken w/brown rice and veggies - just bake chicken with BBQ sauce, pretty simple
January 28th - Beef and Bean Chimichangas
January 29th - Lasagna Soup
January 30th - Black Bean Burritos
January 31st - Breakfast for Dinner - whatever we're feeling. pancakes, french toast, toast and eggs, etc
February 1st - Bunless-Burgers - burgers, no buns. watching the carbs
February 2nd - Minestrone
February 3rd - Tortilla Pie
January 25th - Creamy Chicken Tacos
January 26th - Crockpot Italian Chicken
January 27th - Baked BBQ Chicken w/brown rice and veggies - just bake chicken with BBQ sauce, pretty simple
January 28th - Beef and Bean Chimichangas
January 29th - Lasagna Soup
January 30th - Black Bean Burritos
January 31st - Breakfast for Dinner - whatever we're feeling. pancakes, french toast, toast and eggs, etc
February 1st - Bunless-Burgers - burgers, no buns. watching the carbs
February 2nd - Minestrone
February 3rd - Tortilla Pie
Creamy Chicken Tacos
This recipe is still under experiment, but in the past when we've made it it's been pretty good.
Creamy Chicken Tacos
4 chicken breasts
8 oz. cream cheese
1 - 1/12 cups salsa (depending on how thick you like it)
1 can black beans, drained
1/2 cup frozen corn
Add chicken, cream cheese, and salsa to crockpot. Cook on low for 5-6 hours. Shred chicken. Add black beans and corn and cook for an additional 30-60 minutes or until heated through. Serve in tortillas with desired fixings*
*suggested fixings - rice, avocado, cilantro, sour cream, shredded cheese, lettuce, tomatoes, etc.
Creamy Chicken Tacos
4 chicken breasts
8 oz. cream cheese
1 - 1/12 cups salsa (depending on how thick you like it)
1 can black beans, drained
1/2 cup frozen corn
Add chicken, cream cheese, and salsa to crockpot. Cook on low for 5-6 hours. Shred chicken. Add black beans and corn and cook for an additional 30-60 minutes or until heated through. Serve in tortillas with desired fixings*
*suggested fixings - rice, avocado, cilantro, sour cream, shredded cheese, lettuce, tomatoes, etc.
Monday, April 18, 2011
in the kitchen: whole wheat oatmeal craisin cookies
I've been having a lot of cookie/dessert craving lately. It mostly comes after a good meal and then I feel like I need a dessert to be completely satisfied. Well eating all the "good" desserts wouldn't work well in my favor of trying to lower triglycerides and losing weight/getting into shape. So when I get those cravings (which are just about every moment of every day) I have to get creative some of the time to get something that is satisfying, but on the healthy side. Today I came up with these beauties! Pretty darn scrumptious for being made with splenda and whole wheat flour. Enjoy!
Whole Wheat Oatmeal Craisin Cookies
time: 30 minutes
makes about 2 dozen cookies
Ingredients:
1/2 cup butter/margarine, softened
1/3 cup SPLENDA Brown Sugar blend (or 2/3 packed light brown sugar)
1 egg
1/2 teaspoon vanilla
3/4 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups old-fashioned oats (I'm sure instant would work fine too)
3/4 cup craisins (or raisins)
1/3 cup chopped walnuts (optional)
Preheat oven to 350°F (175°C).
In large mixing bowl, cream together butter and brown sugar. Add egg and vanilla and mix until smooth. In separate bowl, mix the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, craisins and walnuts (optional).
Bake for 8-10 minutes until center is set. (I baked mine on my pizza stone, so time may vary depending on what kind of pan you use.) Let cool on cooling racks.
Whole Wheat Oatmeal Craisin Cookies
time: 30 minutes
makes about 2 dozen cookies
Ingredients:
1/2 cup butter/margarine, softened
1/3 cup SPLENDA Brown Sugar blend (or 2/3 packed light brown sugar)
1 egg
1/2 teaspoon vanilla
3/4 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups old-fashioned oats (I'm sure instant would work fine too)
3/4 cup craisins (or raisins)
1/3 cup chopped walnuts (optional)
Preheat oven to 350°F (175°C).
In large mixing bowl, cream together butter and brown sugar. Add egg and vanilla and mix until smooth. In separate bowl, mix the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, craisins and walnuts (optional).
Bake for 8-10 minutes until center is set. (I baked mine on my pizza stone, so time may vary depending on what kind of pan you use.) Let cool on cooling racks.
Saturday, April 2, 2011
Franz...
(we named this sourdough starter because it truly is like having a pet. You have to feed it everyday and look after it. pretty nerdy, but we found it funny.)
Tuesday, March 8, 2011
in the kitchen: whole wheat pancakes
Since my doctor told me that my triglycerides are high and that I need to try and avoid white sugar, white flour, white potatoes, etc we have been trying to eat a little better around here.
Recently we have been really into breakfast, because a good breakfast is always nice to have around and so easy to make. So this morning I came across this recipe. We even gave it to Joshua to try and he LOVED it! Can't believe my boy is growing up so fast and eating pancakes! Well enjoy! It really is a delicious recipe.
Whole Wheat Pancakes
(Adapted from this recipe at AllRecipes.com)
1 1/4 cups whole wheat flour
2 teaspoons baking powder
1 egg
1 cup milk (more if necessary for desired consistency)
1/2 teaspoon salt
1/4 cup artificial sweetener (Splenda)
1 teaspoon vanilla
1/2 teaspoon cinnamon
Mix together flour and baking powder. In separate bowl whisk together egg, milk, salt, sweetener, vanilla and cinnamon. Pour egg/milk mixture over dry ingredients and mix until smooth. Cook on skillet and enjoy!
Recently we have been really into breakfast, because a good breakfast is always nice to have around and so easy to make. So this morning I came across this recipe. We even gave it to Joshua to try and he LOVED it! Can't believe my boy is growing up so fast and eating pancakes! Well enjoy! It really is a delicious recipe.
Whole Wheat Pancakes
(Adapted from this recipe at AllRecipes.com)
1 1/4 cups whole wheat flour
2 teaspoons baking powder
1 egg
1 cup milk (more if necessary for desired consistency)
1/2 teaspoon salt
1/4 cup artificial sweetener (Splenda)
1 teaspoon vanilla
1/2 teaspoon cinnamon
Mix together flour and baking powder. In separate bowl whisk together egg, milk, salt, sweetener, vanilla and cinnamon. Pour egg/milk mixture over dry ingredients and mix until smooth. Cook on skillet and enjoy!
Thursday, February 24, 2011
in the kitchen: chocolate chip banana bread
I also have very fond memories of my mom making this banana bread especially when I needed it most. After days of only being able to eat pudding and popsicles from getting my wisdom teeth out when I was 14, my mom literally saved my life when she made this. It was mushy enough to get in my mouth so I could actually eat some "normal" food and the fact that it's full of chocolate chips that always helps in the goodness factor! Best enjoyed with spread on a warm slice right from the oven. Enjoy!
chocolate chip banana bread
3 ripe bananas
1 1/4 cup sugar
2/3 cup oil (You can also do 1/3 c. oil and 1/3 c. applesauce, for healthier version)
1/2 cup sour cream
2 eggs
Mash bananas, blend all ingredients until smooth, then add:
2 cups flour
1 1/4 tsp salt
1 cup chopped nuts (I used choc chips instead and usually a little more than a cup)
1 1/4 tsp soda
1 tsp vanilla
Mix until well blended.
You can either make this recipe in one bread loaf pan, two bread loaf pans, or 24 muffin cups. Either grease and flour your pans, use muffin cups of you can use this fancy Pam "Baking" Spray.
The cooking time is as follows for each:
Bread loaf pans: 325 degrees, 30-35 minutes or until center is set, check carefully
Muffin tins: 325 degrees, 20-25 minutes or until center is set, check carefully
Take out of pans when finished baking and let cool on cooling racks.
Tuesday, February 15, 2011
in the kitchen: chocolate chip swirl cupcakes
I adapted the recipe from this website: Betty Crocker Chocolate Chip Swirl Cake But I wanted to make cupcakes so here is how I changed it.
I sprayed muffin tins with Pam "Baking" Spray. It's not the plain cooking spray, it is the specifically made for baking with flour in it. It does wonders in getting everything out of pans.
I filled the cups (18) about half-way with the plain white batter and then put a spoonful of chocolate batter in. I swirled them around and then baked at 325 for 16-17 minutes, with toothpick test. I let them cool in the pans for a couple minutes and then took them out to finish cooling on the cooling rack.
After they were mostly cooled, I dipped the bottoms in powdered sugar. I then frosted the tops with the vanilla frosting, threw a little mini chocolate chips on and drizzled with chocolate syrup.
TIP: Be sure to follow the mixing directions on the cake mix box. Mixing for the amount of time really does make a huge difference. That is what makes them fluffy and fall apart. Enjoy!!!
I sprayed muffin tins with Pam "Baking" Spray. It's not the plain cooking spray, it is the specifically made for baking with flour in it. It does wonders in getting everything out of pans.
I filled the cups (18) about half-way with the plain white batter and then put a spoonful of chocolate batter in. I swirled them around and then baked at 325 for 16-17 minutes, with toothpick test. I let them cool in the pans for a couple minutes and then took them out to finish cooling on the cooling rack.
After they were mostly cooled, I dipped the bottoms in powdered sugar. I then frosted the tops with the vanilla frosting, threw a little mini chocolate chips on and drizzled with chocolate syrup.
TIP: Be sure to follow the mixing directions on the cake mix box. Mixing for the amount of time really does make a huge difference. That is what makes them fluffy and fall apart. Enjoy!!!
Thursday, January 20, 2011
Apple Pomegranate Cream Salad
Last month I came across this amazing salad, and if anyone knows me they know I'm not really an apple person, but this salad makes me LOVE them. I'm going to a potluck recipe exchange this evening and decided to take a chance on making up the recipe. Here it is...
4 large granny smith apples
1 cup pomegranate arils (I bought them already taken out of the pomegranate for a much easier process)
3/4 golden raisins
3/4 sliced almonds
1 1/2 cups, before whipping, heavy whipping cream
confectioner's sugar to taste *
Whip together heavy whipping cream and confectioner's sugar until stiff peaks form. Chop apples into bite-size pieces. Stir together apples, pomegranate, raisins, almonds and whip cream. Chill until ready to serve.
Possibly my most favorite salad at the moment and besides the whip cream, it's actually really good for you!
* I used about 3/4 cup confectioner's sugar, but that's how I like my whip cream. Not too sweet, but a good taste to it.
1 cup pomegranate arils (I bought them already taken out of the pomegranate for a much easier process)
3/4 golden raisins
3/4 sliced almonds
1 1/2 cups, before whipping, heavy whipping cream
confectioner's sugar to taste *
Whip together heavy whipping cream and confectioner's sugar until stiff peaks form. Chop apples into bite-size pieces. Stir together apples, pomegranate, raisins, almonds and whip cream. Chill until ready to serve.
Possibly my most favorite salad at the moment and besides the whip cream, it's actually really good for you!
* I used about 3/4 cup confectioner's sugar, but that's how I like my whip cream. Not too sweet, but a good taste to it.
Monday, October 25, 2010
Indian Dinner plus exploding glass pans
Well last night made for an interesting dinner that is for sure. We invited the Heal's our neighbors over for dinner last night and had a great meal plus exciting events. One thing I definitely did learn is to not leave a burner on and put a 9X13 glass pan on top of it. As I pulled the 9X13 glass pan out of the warm oven, I placed it on the stovetop not knowing I left the burner on. Within 10 minutes of being there, it literally exploded into millions of pieces. Shards of glass went everywhere. I would have to say that the largest piece wasn't much bigger than a couple of quarters side-by-side. It was amazing! I never knew a glass pan could do that, let alone shoot everywhere. I even found glass in my toaster. Luckily no one was close to it. I will be cleaning up glass for a lifetime now.
Anyway, the dinner turned out FANTASTIC. I decided to try a new Indian food recipe. The one that we tried was from All Recipes and it had a 5 star rating with over 1,000 reviews. Because of the great reviews I thought it would be a good one to try, and I'm glad we did. Definitely a favorite from the Indian cuisine. We also served this with our version of this Naan. You can check out the recipes online for the original versions, but here are my versions. ENJOY!!!
Chicken Tikka Masala
Servings: 4-6
Ingredients
Marinade:
1 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 1/2 teaspoons freshly ground black pepper
1/2 tablespoon ground ginger powder
1 teaspoon salt
1 1/2 - 2 pounds chicken (4-5 chicken breasts or 11-12 chicken tenderloins)
6 long skewers
Sauce:
2 tablespoons butter
2 cloves garlic, minced
1/2 jalapeno pepper (more or less depending on desired heat)
4 teaspoons ground cumin
4 teaspoons ground paprika
2 teaspoons Garam Masala (optional, but a great addition)
1 teaspoon salt (or to taste)
1 (15 oz) can tomato sauce
2 cups heavy cream (1 small carton)
1/4 cup chopped fresh cilantro
Directions
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for at least 1 hour.
Preheat a grill on high heat. Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with cumin, paprika, Garam Masala and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. It is very important for it to simmer for this long in order to let the flavor develop appropriately. Trust me, you will love it more the longer it simmers. Add grilled chicken, and simmer for 10 minutes. Garnish with fresh cilantro.
Anyway, the dinner turned out FANTASTIC. I decided to try a new Indian food recipe. The one that we tried was from All Recipes and it had a 5 star rating with over 1,000 reviews. Because of the great reviews I thought it would be a good one to try, and I'm glad we did. Definitely a favorite from the Indian cuisine. We also served this with our version of this Naan. You can check out the recipes online for the original versions, but here are my versions. ENJOY!!!
Chicken Tikka Masala
Servings: 4-6
Ingredients
Marinade:
1 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 1/2 teaspoons freshly ground black pepper
1/2 tablespoon ground ginger powder
1 teaspoon salt
1 1/2 - 2 pounds chicken (4-5 chicken breasts or 11-12 chicken tenderloins)
6 long skewers
Sauce:
2 tablespoons butter
2 cloves garlic, minced
1/2 jalapeno pepper (more or less depending on desired heat)
4 teaspoons ground cumin
4 teaspoons ground paprika
2 teaspoons Garam Masala (optional, but a great addition)
1 teaspoon salt (or to taste)
1 (15 oz) can tomato sauce
2 cups heavy cream (1 small carton)
1/4 cup chopped fresh cilantro
Directions
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for at least 1 hour.
Preheat a grill on high heat. Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with cumin, paprika, Garam Masala and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. It is very important for it to simmer for this long in order to let the flavor develop appropriately. Trust me, you will love it more the longer it simmers. Add grilled chicken, and simmer for 10 minutes. Garnish with fresh cilantro.
Whole-Wheat Garlic Naan
Ingredients:
1 (.25 ounce) package active dry yeast
1 cup warm water
1 teaspoon white sugar
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
2 cups whole-wheat flour
2 1/2 cups bread flour
2 teaspoons minced garlic
1/4 cup butter, melted
Directions:
In a large bowl, dissolve yeast in warm water and 1 teaspoon sugar. Let stand about 10 minutes, until frothy. Stir in 1/4 cup sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Punch down dough. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
Mix melted butter and garlic together and let sit for 5 minutes.
Preheat George Foreman grill. Roll one ball of dough out into a thin circle. Place dough on grill, brush uncooked side with garlic butter. Cook 2 to 3 minutes or until puffy and lightly browned with top of George Foreman grill up. Turn over. Brush cooked side with butter. Close top of the George foreman grill and cook until browned another 1-2 minutes. Continue until all dough balls are cooked.
Thursday, October 21, 2010
Cooking Fool...
Since coming here and having so much time on my hands, I've really had a great time trying to cook and experimenting with new things. I've really enjoyed it. Everyone once and while I decided I will put a post up of what we have had to eat that day or what my menu is for the week. Because I always love getting new recipes and I hope other people do too.
So, to start it off...
Tonight we had Beef Stew and Homemade Fluffy Dinner Rolls
Now it was the first time that I had made these dinner rolls and they were AMAZING!! That is a complete understatement too. In the recipe it says that you need to have a Kitchen Aid mixer, but I don't have one and they worked out great. Once everything was blended together I just kneaded it for about 5 minutes. If you are scared to make stuff with yeast thinking that it will take awhile, this is one recipe that doesn't. From start to finish I did these in 1 hour and 15 minutes including cook time.
I got the recipe off of this website. She is absolutely amazing. Browse through her stuff some time. It's where a lot of my recipes come from. I don't know her personally, but she has some great recipes. Plus, if you ever have any questions or anything at all, email her and she'll happily respond.
So the Beef Stew was nothing fancy just a Beef Stew Seasoning packet, vegetables, and meat. But really it's oh so good. Here is the recipe that I would do:
1 packet Beef Stew Seasoning
9 cups water
5-6 beef buillion cubes (depending on how much flavor you want
1 1/2 lbs of stew meat (I buy the pre-cut stuff from the store)
3 medium potatoes (chopped)
3 stalks of celery (chopped)
1 small onion (chopped)
15-20 baby carrots (chopped)
1/4 cup flour
Cover the meat with flour. Put everything into crock pot and cook on low for 8 hours or high for 5 hours.
So, to start it off...
Tonight we had Beef Stew and Homemade Fluffy Dinner Rolls
Now it was the first time that I had made these dinner rolls and they were AMAZING!! That is a complete understatement too. In the recipe it says that you need to have a Kitchen Aid mixer, but I don't have one and they worked out great. Once everything was blended together I just kneaded it for about 5 minutes. If you are scared to make stuff with yeast thinking that it will take awhile, this is one recipe that doesn't. From start to finish I did these in 1 hour and 15 minutes including cook time.
I got the recipe off of this website. She is absolutely amazing. Browse through her stuff some time. It's where a lot of my recipes come from. I don't know her personally, but she has some great recipes. Plus, if you ever have any questions or anything at all, email her and she'll happily respond.
So the Beef Stew was nothing fancy just a Beef Stew Seasoning packet, vegetables, and meat. But really it's oh so good. Here is the recipe that I would do:
1 packet Beef Stew Seasoning
9 cups water
5-6 beef buillion cubes (depending on how much flavor you want
1 1/2 lbs of stew meat (I buy the pre-cut stuff from the store)
3 medium potatoes (chopped)
3 stalks of celery (chopped)
1 small onion (chopped)
15-20 baby carrots (chopped)
1/4 cup flour
Cover the meat with flour. Put everything into crock pot and cook on low for 8 hours or high for 5 hours.
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