something else I haven't made yet, but think sounds good and will someday. Would be fun to have for a girl party at your house!
1/3 cup all purpose flour
1/8 tsp salt
2 1/2 cups 2% milk
1 (14 oz) can fat free sweetened condensed milk
2 egg yolks
2 Tbsp instant coffee granules
2 tsp vanilla extract
3/4 cup thawed reduced fat whipped topping
garnishes: chopped and whole chocolate covered espresso beans, shortbread cookies
combine flour and salt in a 2 qt heavy nonaluminum saucepan. whisk in milk and next 3 ingredients, whisking until smooth. Cook over medium heat, whisking constantly, 10-12 minutes or until thickened. remove from heat, stir in vanilla.
2. fill a large bowl with ice; place pan in ice, and whisk custard occasionally until completely cool (about 30 min)
3. spoon 1/2 cup custard into each of 8 (5 oz) cups or glasses. top with 1-2 Tbsp whipped topping, fill completely and scrap top with a knife to level the whipped topping. Garnish, if desired.
Thursday, September 11, 2008
Caribbean Black Bean Soup
I haven't made this yet, but it looks good.
1/2 cup diced onion
2 Tbsp brown sugar
1 Tbsp chili powder
1 Tbsp ground cumin
1 tsp ground coriander
1 Tbsp olive oil
1 tsp minced garlic
1 (14 oz) can fire roasted diced tomatoes
1 (8oz) can tomato sauce
1 1/2 cups chicken broth
1/2 cup orange juice
1/2 cup tomato paste
1 lb chicken breast tenders
2 (15 oz) cans black beans, drained
1/2 tsp salt
toppings: diced avocado, chopped fresh cilantro
1. saute onion and next 4 ingredients in hot oil in a dutch oven over medium heat 2-3 minutes or until onion is tender and fragrant. add garlic, cook 1 minute.
2. stir in tomatoes and next 4 ingredients until well blended. Stir in chicken. cover, reduce heat to low, and cook 2 hours. Shred chicken with two forks in dutch oven. Add black beans, and cook 10 more minutes. stir in salt.
1/2 cup diced onion
2 Tbsp brown sugar
1 Tbsp chili powder
1 Tbsp ground cumin
1 tsp ground coriander
1 Tbsp olive oil
1 tsp minced garlic
1 (14 oz) can fire roasted diced tomatoes
1 (8oz) can tomato sauce
1 1/2 cups chicken broth
1/2 cup orange juice
1/2 cup tomato paste
1 lb chicken breast tenders
2 (15 oz) cans black beans, drained
1/2 tsp salt
toppings: diced avocado, chopped fresh cilantro
1. saute onion and next 4 ingredients in hot oil in a dutch oven over medium heat 2-3 minutes or until onion is tender and fragrant. add garlic, cook 1 minute.
2. stir in tomatoes and next 4 ingredients until well blended. Stir in chicken. cover, reduce heat to low, and cook 2 hours. Shred chicken with two forks in dutch oven. Add black beans, and cook 10 more minutes. stir in salt.
Peppered Beef Soup
Ok, so it's time I finally posted again! you've been going crazy with the posts! thanks!! I needed some ideas. I have not felt like looking up new recipes lately, So, this will be fun! Anyway, here's a recipe from Southern LIving magazine that I made tonight. I didn't have any beer and I thought I had the beef broth substitute, but then found out that I didn't, so I just made some beef soup base with water; I guess it's the same thing as the bouillon, but o well. it was good and Darin said to put it into the rotation! I would also add more of the veggies bc there was a lot of beef in it and I only used a 2 pound hunk of meat instead of the 4 pounds it calls for. This is another recipe, like one that you posted, that will probably only work with beef, but is worth it. I used tri tip roast bc I forgot what kind of meat it called for when I was at the store :) I also skipped the cooking in hot oil in a dutch oven bc I was lazy and don't like the smell it leaves in the house afterwards) NOTE this is a slow cooker recipe, so premeditate it!
1 (4 lb) sirloin tip beef roast
1/2 cup all purpose flour
2 Tbsp oil
1 medium size red onion, thinly sliced ( I used yellow)
6 garlic cloves, minced ( I used 4 bc I used less meat)
2 large baking potatoes, diced
1 (16 oz) package of baby carrots ( I used regular and cut them into baby size bc they're cheaper)
2 (12 oz) bottles lager beer (or 3 cups low sodium beef broth)
2 Tbsp balsamic vinegar
2 Tbsp Worcestershire sauce
2 Tbsp dried parsley flakes
1 Tbsp beef bouillon granules
1 1/2- 3 tsp freshly ground pepper
4 bay leaves
salt to taste
1 Rinse roast and pat dry, cut a 1 inch deep cavity in the shape of an "x" on top of roast (do not cut all the way through the roast) dredge in all purpose flour; shake off excess.
2. cook roast in hot oil in a dutch oven (what is this anyway?) over medium high heat 1-2 minutes on each side or until lightly browned.
3. place roast in a 6 qt. slow cooker. stuff cavity with sliced red onion and minced garlic; top roast with potatoes and carrots. Pour beer, balsamic vinegar, and worcestershire sauce into slow cooker. sprinkle with parsley, bouillon, and pepper. Add bay leaves to liquid in slow cooker.
4. cover and cook on Low for 7-8 hours or until fork tender. shred roast using 2 forks. season with salt to taste. serve in toasted bread bowls, if desired.
I just made some bread in the bread machine for dipping. It was good. the bowls would be good too. This is great for leaving all day if you have to work or something or don't feel like making a dinner at night.
1 (4 lb) sirloin tip beef roast
1/2 cup all purpose flour
2 Tbsp oil
1 medium size red onion, thinly sliced ( I used yellow)
6 garlic cloves, minced ( I used 4 bc I used less meat)
2 large baking potatoes, diced
1 (16 oz) package of baby carrots ( I used regular and cut them into baby size bc they're cheaper)
2 (12 oz) bottles lager beer (or 3 cups low sodium beef broth)
2 Tbsp balsamic vinegar
2 Tbsp Worcestershire sauce
2 Tbsp dried parsley flakes
1 Tbsp beef bouillon granules
1 1/2- 3 tsp freshly ground pepper
4 bay leaves
salt to taste
1 Rinse roast and pat dry, cut a 1 inch deep cavity in the shape of an "x" on top of roast (do not cut all the way through the roast) dredge in all purpose flour; shake off excess.
2. cook roast in hot oil in a dutch oven (what is this anyway?) over medium high heat 1-2 minutes on each side or until lightly browned.
3. place roast in a 6 qt. slow cooker. stuff cavity with sliced red onion and minced garlic; top roast with potatoes and carrots. Pour beer, balsamic vinegar, and worcestershire sauce into slow cooker. sprinkle with parsley, bouillon, and pepper. Add bay leaves to liquid in slow cooker.
4. cover and cook on Low for 7-8 hours or until fork tender. shred roast using 2 forks. season with salt to taste. serve in toasted bread bowls, if desired.
I just made some bread in the bread machine for dipping. It was good. the bowls would be good too. This is great for leaving all day if you have to work or something or don't feel like making a dinner at night.
Tuesday, September 09, 2008
Quick BBQ Chicken
i don't know why they call this BBQ chicken, b/c it isn't. but you can grill it, and it is very delicious.
1 tsp sugar
1 tsp chili powder
2 tsp olive oil
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp cumin
1/8 tsp ground ginger
1/8 tsp cinnamon
1/8 tsp pepper
2 bone in chicken breast halves
1. preheat grill
2. combine first 9 ingredients in a bowl, stirring well. loosen skin from chicken by inserting fingers, gently pushing between skin and meat. rub spice mixture evently under skin over meat. place chicken, breast side down on a grill rack coated with cooking spray. grill until done.
of course i used regular skinless, boneless chicken breasts b/c i don't like the bone in or the skinned kind. you always end up throwing the skins away anyway, and then you have to eat around the bone. so i did it with just the prepackaged kind. they didn't take long to grill, just like other chicken breasts. it was kinda of a mediterranean taste to it. i really liked it. chicken thighs might be good too b/c they would be a bit juicier.
1 tsp sugar
1 tsp chili powder
2 tsp olive oil
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp cumin
1/8 tsp ground ginger
1/8 tsp cinnamon
1/8 tsp pepper
2 bone in chicken breast halves
1. preheat grill
2. combine first 9 ingredients in a bowl, stirring well. loosen skin from chicken by inserting fingers, gently pushing between skin and meat. rub spice mixture evently under skin over meat. place chicken, breast side down on a grill rack coated with cooking spray. grill until done.
of course i used regular skinless, boneless chicken breasts b/c i don't like the bone in or the skinned kind. you always end up throwing the skins away anyway, and then you have to eat around the bone. so i did it with just the prepackaged kind. they didn't take long to grill, just like other chicken breasts. it was kinda of a mediterranean taste to it. i really liked it. chicken thighs might be good too b/c they would be a bit juicier.
Dinner this Week
Italian Herb Kebabs
from cooking light
1/2 c packed fresh basil leaves
1/2 c fresh cilantro leaves
1/4 c fresh parsley leaves
2 tbspn fresh lemon juice
2 tbspn water
1 garlic clove
4 tsp olive oil
some chicken breast, cut into bite sized pieces (the recipe calls for shrimp or scallops but those are expensive so i am making it with chicken)
1 medium zucchini, cut into 20 slices
salt/pepper
1. prepare grill
2. place first 6 ingredients in a blender, add 2 tsp olive oil. process until smooth. transfer basil mixture to a bowl. add chicken and toss well to coat. let stand at room temp at least 15 minutes.
3. thread marinated chicken and zucchini slices alternately onto skewers. drizzle kebabs with remaining olive oil. place on grill coated with cooking spray if needed. grill on each side until done. sprinkle evenly with salt/pepper.
it suggests making the meal with these as a side:
tomato bruschetta
grill 4 slices country style sourdough bread 1 minute on each side or until lightly toasted (you could also just use a toaster with some yummy artisan bread)
remove bread from grill, rub one side of each bread slice with cut sides of a halved garlic clove. combine 3/4 c chopped tomato, 2 tbspn chopped fresh basil, 1 tbspn balsamic vinegar, 2 tsp olive oil, and 1/4 tsp salt. top each bread slice with 3 tbspn bread mixture.
sounds really good!
from cooking light
1/2 c packed fresh basil leaves
1/2 c fresh cilantro leaves
1/4 c fresh parsley leaves
2 tbspn fresh lemon juice
2 tbspn water
1 garlic clove
4 tsp olive oil
some chicken breast, cut into bite sized pieces (the recipe calls for shrimp or scallops but those are expensive so i am making it with chicken)
1 medium zucchini, cut into 20 slices
salt/pepper
1. prepare grill
2. place first 6 ingredients in a blender, add 2 tsp olive oil. process until smooth. transfer basil mixture to a bowl. add chicken and toss well to coat. let stand at room temp at least 15 minutes.
3. thread marinated chicken and zucchini slices alternately onto skewers. drizzle kebabs with remaining olive oil. place on grill coated with cooking spray if needed. grill on each side until done. sprinkle evenly with salt/pepper.
it suggests making the meal with these as a side:
tomato bruschetta
grill 4 slices country style sourdough bread 1 minute on each side or until lightly toasted (you could also just use a toaster with some yummy artisan bread)
remove bread from grill, rub one side of each bread slice with cut sides of a halved garlic clove. combine 3/4 c chopped tomato, 2 tbspn chopped fresh basil, 1 tbspn balsamic vinegar, 2 tsp olive oil, and 1/4 tsp salt. top each bread slice with 3 tbspn bread mixture.
sounds really good!
Five Layer Bars
for a super sweet bar, make these. they are delicious, but very sweet! i had some leftover sweet condensed milk in the fridge so i went looking for a recipe to use it in.
Five Layer Bar Mix:
1/2 cup chopped pecans
1 cup butterscotch morsels
1 cup shredded coconut
1 cup semisweet chocolate morsels
1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter, melted
1 (14-ounce) can sweetened condensed milk
for a christmas idea: In a decorative jar, layer pecans, butterscotch morsels, coconut, and chocolate morsels. Spoon graham cracker crumbs into a small plastic or cellophane bag and place on top of the layers.
Preheat oven to 350 degrees F.
Combine graham cracker crumbs and melted butter. Press into bottom of a 9 by 13-inch baking dish. Sprinkle remaining ingredients over crumb mixture. Pour sweetened condensed milk over the layers. Bake for 30 minutes. Allow to cool and cut into bars.
Five Layer Bar Mix:
1/2 cup chopped pecans
1 cup butterscotch morsels
1 cup shredded coconut
1 cup semisweet chocolate morsels
1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter, melted
1 (14-ounce) can sweetened condensed milk
for a christmas idea: In a decorative jar, layer pecans, butterscotch morsels, coconut, and chocolate morsels. Spoon graham cracker crumbs into a small plastic or cellophane bag and place on top of the layers.
Preheat oven to 350 degrees F.
Combine graham cracker crumbs and melted butter. Press into bottom of a 9 by 13-inch baking dish. Sprinkle remaining ingredients over crumb mixture. Pour sweetened condensed milk over the layers. Bake for 30 minutes. Allow to cool and cut into bars.
Friday, September 05, 2008
Using up Garden Tomatoes
i'm making this tonight....
Herb Stuffed Tomatoes
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Sunday Suppers
5 beefsteak tomatoes
1 cup chopped flat-leaf parsley leaves
3/4 cup Italian-style bread crumbs
1 cup grated provolone
1/4 teaspoon freshly ground black pepper
1 teaspoon butter, softened
2 tablespoons extra-virgin olive oil
Preheat the oven to 375 degrees F.
Cut the tomatoes in half, horizontally. Use a small spoon to gently hollow out the inside of the tomatoes, discarding the seeds and reserving the pulp and being careful not to puncture the outer shell. Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, and pepper and mix gently to combine. Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture. Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.
Herb Stuffed Tomatoes
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Sunday Suppers
5 beefsteak tomatoes
1 cup chopped flat-leaf parsley leaves
3/4 cup Italian-style bread crumbs
1 cup grated provolone
1/4 teaspoon freshly ground black pepper
1 teaspoon butter, softened
2 tablespoons extra-virgin olive oil
Preheat the oven to 375 degrees F.
Cut the tomatoes in half, horizontally. Use a small spoon to gently hollow out the inside of the tomatoes, discarding the seeds and reserving the pulp and being careful not to puncture the outer shell. Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, and pepper and mix gently to combine. Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture. Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.
Zucchini Bread
this recipe is in the oven right now. so it's not rated yet, but it comes from Paula Deen. Have you ever seen her show on the Food Network? She's from somewhere deep south, and she's pretty funny b/c of it. anyway, anything she makes is extremely fattening and usually extremely good.
Zucchini Bread
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Weekend House Guest
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.
i sprinkled chocolate chips on top of one. i have troubles getting my zucchini loaves to come out of the pan whole. they always stick to the bottom of the pan. this time i put extra oil in the bottom of the pan so hopefully it will all come out.
Zucchini Bread
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Weekend House Guest
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.
i sprinkled chocolate chips on top of one. i have troubles getting my zucchini loaves to come out of the pan whole. they always stick to the bottom of the pan. this time i put extra oil in the bottom of the pan so hopefully it will all come out.
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