Got this from www.BettyCrocker.com
Made this for my pop's birthday this weekend and it came out deliciously!! ...too bad I don't have a picture to share...
1/4 cup butter
2/3 cup brown sugar
9 slices pineapple (14 oz can)
9 maraschino cherries (optional)
1 1/3 cups flour
1 cup granulated sugar
1/3 cup shortening
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1 egg
Put your oven at 350 and melt the butter in a 9" square pan by placing it in the oven. Sprinkle the brown sugar evenly over the melted butter (I didn't use the full 2/3 cup). Arrange the pineapple slices over the brown sugar and place the cherries in each pineapple. In a medium bowl, beat the remaining ingredients on low for 30 seconds and high for 3 minutes. Pour the batter over the pineapples and cherries. Bake for 50 to 55 minutes or until the toothpick comes out clean. Immediately turn upside down on a plate. Serve warm for a yummy treat!
Wednesday, November 10, 2010
This time i mean it...
I have finally found the ultimate chocolate chip cookie recipe. i know i've posted this before, but this time i mean it. these are a-mazing. you HAVE to let them 'age' in the fridge though; this is a key component to the flavor fulling developing. you will be tempted to skip this step b/c who wants to mix all that dough and then not have a warm cookie to enjoy? but don't give in to the temptation. you will be rewarded ten fold if you wait for it! :) we baked the first 6 last night and they were absolutely the most perfect chocolate chip cookie i've ever had anywhere in my life. this recipe orignally was posted on the New York Times. then the blog Orangette that I follow posted this recipe as follows:
2 cups minus 2 Tbsp. (8 ½ oz.) cake flour
1 2/3 cups (8 ½ oz.) bread flour
1 ¼ tsp. baking soda
1 ½ tsp. baking powder
1 ½ tsp. coarse salt, such as kosher
2 ½ sticks (1 ¼ cups; 10 oz.) unsalted butter, softened
1 ¼ cups (10 oz.) light brown sugar
1 cup plus 2 Tbsp. (8 oz.) granulated sugar
2 large eggs
2 tsp. vanilla extract
1 ¼ pounds bittersweet chocolate chips or chunks, preferably about 60% cacao content, such as Ghirardelli
Sea salt, such as Maldon
Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined. (Unless you have a plastic guard that sits around the rim of the bowl, this will make a big mess at first, with flour flying everywhere.) Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. (DON'T SKIP THIS STEP ) The dough may be used in batches, and can be refrigerated for up to 72 hours.
When you’re ready to bake, preheat oven to 350°F. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Line a baking sheet with parchment paper or a nonstick baking mat.
Using a standard-size ice cream scoop – about 1/3 cup – scoop six mounds of dough onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.
* i used regular all purpose flour instead of the two different flours.
*i sprinkled coarse salt on top of my cookies but didn't like it. next time i will omit this step. also, i used the coarse salt in the recipe too and i don't really like that either. the salt never really incorporated so i'd use fine salt next time.
2 cups minus 2 Tbsp. (8 ½ oz.) cake flour
1 2/3 cups (8 ½ oz.) bread flour
1 ¼ tsp. baking soda
1 ½ tsp. baking powder
1 ½ tsp. coarse salt, such as kosher
2 ½ sticks (1 ¼ cups; 10 oz.) unsalted butter, softened
1 ¼ cups (10 oz.) light brown sugar
1 cup plus 2 Tbsp. (8 oz.) granulated sugar
2 large eggs
2 tsp. vanilla extract
1 ¼ pounds bittersweet chocolate chips or chunks, preferably about 60% cacao content, such as Ghirardelli
Sea salt, such as Maldon
Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined. (Unless you have a plastic guard that sits around the rim of the bowl, this will make a big mess at first, with flour flying everywhere.) Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. (DON'T SKIP THIS STEP ) The dough may be used in batches, and can be refrigerated for up to 72 hours.
When you’re ready to bake, preheat oven to 350°F. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Line a baking sheet with parchment paper or a nonstick baking mat.
Using a standard-size ice cream scoop – about 1/3 cup – scoop six mounds of dough onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.
* i used regular all purpose flour instead of the two different flours.
*i sprinkled coarse salt on top of my cookies but didn't like it. next time i will omit this step. also, i used the coarse salt in the recipe too and i don't really like that either. the salt never really incorporated so i'd use fine salt next time.
Tuesday, November 09, 2010
Lemon Chicken Tortellini Soup
from Rachael Ray. Eric made most of this again too. He's doing so great! I'm able to stay up and help chop veggies now though, the ankle seems to be nearly done with swelling.
2 T olive oil
1/2 lb skinless, boneless chicken thighs or breast
s/p
one 32 oz container chicken broth
one 9 oz bag tortellini pasta
2 c shredded kale or swiss chard or spinach
1 1/2 c frozen peas
4 scallions, finely chopped or 1 medium leek, sliced
grated peel and juice of 1 lemon
1/4 c chopped fresh mint
1. in large pot heat olive oil over med high heat. season chicken with s/p. add to pot and cook, turning occasionally until golden. transfer to plate. let cool slightly before shredding.
2. add chicken broth and 2 cups water to same pot and bring to simmer. add tortellini and cook acording to package directions. remove from the heat and stir in the shredded chicken, swiss chard, pease, scallions, lemon peel and lemon juice and mint. season with s/p.
* i did #2 a bit different. after removing chicken from pot i added (or rather Eric added) the leek to the pan and sauteed for about 1 minute. then i added the chopped swiss chard until wilted. then i added the chicken broth and water and brought to simmer. then i cooked the tortellini in the broth for about 5 minutes, then added the peas, lemon peel and juice. i brought the whole pot to a simmer again until everything was nice and hot. we forgot the mint.
this was very simple and quick and tasty. nice leftovers. i think your family would love it.
2 T olive oil
1/2 lb skinless, boneless chicken thighs or breast
s/p
one 32 oz container chicken broth
one 9 oz bag tortellini pasta
2 c shredded kale or swiss chard or spinach
1 1/2 c frozen peas
4 scallions, finely chopped or 1 medium leek, sliced
grated peel and juice of 1 lemon
1/4 c chopped fresh mint
1. in large pot heat olive oil over med high heat. season chicken with s/p. add to pot and cook, turning occasionally until golden. transfer to plate. let cool slightly before shredding.
2. add chicken broth and 2 cups water to same pot and bring to simmer. add tortellini and cook acording to package directions. remove from the heat and stir in the shredded chicken, swiss chard, pease, scallions, lemon peel and lemon juice and mint. season with s/p.
* i did #2 a bit different. after removing chicken from pot i added (or rather Eric added) the leek to the pan and sauteed for about 1 minute. then i added the chopped swiss chard until wilted. then i added the chicken broth and water and brought to simmer. then i cooked the tortellini in the broth for about 5 minutes, then added the peas, lemon peel and juice. i brought the whole pot to a simmer again until everything was nice and hot. we forgot the mint.
this was very simple and quick and tasty. nice leftovers. i think your family would love it.
Wednesday, November 03, 2010
chickpea Bajane
from cooking light. Bajane is a provencal (french) term for the midday meal. eric also made this and it was scrumptous! fantastic leftovers too.
Quinoa:
2 t olive oil
1 garlic clove, minced
1 c veg or chick broth
1 c water
1 c uncooked quinoa
1 1/2 t chopped fresh thyme
1/4 t salt
chickpea mixture:
2 t olive oil, divided
2 c thinly sliced leek (about 1 large)-had to sub onion since SLC is having leek crisis
4 garlic cloves, chopped
2 1/2 c sliced fennel bulb (about 1 large)
1 3/4 c sliced carrot
1/2 c white wine
1 c veg broth
4 t chopped fresh thyme, divided
1 can chickpeas, drained
1 T fresh lemon juice
1/4 t salt
1/4 t pepper
1 package baby spinach
1. to prepare quinoa heat 2 t oil in large saucepan over med high heat. add 1 garlic clove to pan, saute 1 minute. add 1 c broth and next 4 ingredients (through salt). cover, reduce heat and simmer 15 minutes or until liquid is absorbed and quinoa is tender.
2. to prepare chickpea mixture: heat 1 t oil in dutch oven over med high heat. add leek and 4 garlic cloves to pan. saute 5 minutes or until tender. add remaining 1 t oil and fennel bulb and carrot. saute 10 minutes or until veggies are golden. add wine; cook 3 minutes or until liquid almost evaporates. stir in 1 cup broth , 2 t thyme, and chickpeas. cook 1 minutes or until thoroughly heated. remove from heat. stir in lemon juice, salt, pepper, and spinach.
3. placed 2/3 c quinoa in each of 4 bowls. top each serving with 1 1/2 c chickpea mixture. sprinkle with rest of thyme.
so delicious, nutritious! a good vegetarian entree.
Quinoa:
2 t olive oil
1 garlic clove, minced
1 c veg or chick broth
1 c water
1 c uncooked quinoa
1 1/2 t chopped fresh thyme
1/4 t salt
chickpea mixture:
2 t olive oil, divided
2 c thinly sliced leek (about 1 large)-had to sub onion since SLC is having leek crisis
4 garlic cloves, chopped
2 1/2 c sliced fennel bulb (about 1 large)
1 3/4 c sliced carrot
1/2 c white wine
1 c veg broth
4 t chopped fresh thyme, divided
1 can chickpeas, drained
1 T fresh lemon juice
1/4 t salt
1/4 t pepper
1 package baby spinach
1. to prepare quinoa heat 2 t oil in large saucepan over med high heat. add 1 garlic clove to pan, saute 1 minute. add 1 c broth and next 4 ingredients (through salt). cover, reduce heat and simmer 15 minutes or until liquid is absorbed and quinoa is tender.
2. to prepare chickpea mixture: heat 1 t oil in dutch oven over med high heat. add leek and 4 garlic cloves to pan. saute 5 minutes or until tender. add remaining 1 t oil and fennel bulb and carrot. saute 10 minutes or until veggies are golden. add wine; cook 3 minutes or until liquid almost evaporates. stir in 1 cup broth , 2 t thyme, and chickpeas. cook 1 minutes or until thoroughly heated. remove from heat. stir in lemon juice, salt, pepper, and spinach.
3. placed 2/3 c quinoa in each of 4 bowls. top each serving with 1 1/2 c chickpea mixture. sprinkle with rest of thyme.
so delicious, nutritious! a good vegetarian entree.
cider glazed chicken with browned butter pecan rice
this was the last meal i made before the fateful red rocks trip. it made delicious leftovers. from cooking light. these flavors are particularly 'fall-y' and perfect for this time of year.
1 c brown rice
2 T butter, divided
1 # chicken breast cutlets (i used boneless pork chops)
3/4 t salt, divided
1/4 t pepper
1/2 c refrigerated apple cider
1 t dijon mustard
1/4 c chopped pecans
2 T chopped fresh parsley
1. cook rice as directed. i like to use chicken broth for added flavor.
2. while rice cooks, melt 1 teaspoon butter in large skillet over med high heat. sprinkle chicken with 1/4 t salt and pepper. add chicken to pan; cook 3 mimutes on each side until done. remove from pan. add cider and mustard to pan, scraping pan to loosen browned bits; cook 2-3 minutes or until thickened. add chicken to pan, turning to coat. remove from heat; set aside.
3. melt remaininmg 5 teaspoons butter in sauce pan over med high heat; cook for 2 minutes or until browned and fragrant. lower heat to medium; add pecans and cook for 1 minute or until toasted, stirring frequently. add rice and reamining 1/2 t salt; toss well to coat. serve rice with chicken. sprinkle with parsley.
1 c brown rice
2 T butter, divided
1 # chicken breast cutlets (i used boneless pork chops)
3/4 t salt, divided
1/4 t pepper
1/2 c refrigerated apple cider
1 t dijon mustard
1/4 c chopped pecans
2 T chopped fresh parsley
1. cook rice as directed. i like to use chicken broth for added flavor.
2. while rice cooks, melt 1 teaspoon butter in large skillet over med high heat. sprinkle chicken with 1/4 t salt and pepper. add chicken to pan; cook 3 mimutes on each side until done. remove from pan. add cider and mustard to pan, scraping pan to loosen browned bits; cook 2-3 minutes or until thickened. add chicken to pan, turning to coat. remove from heat; set aside.
3. melt remaininmg 5 teaspoons butter in sauce pan over med high heat; cook for 2 minutes or until browned and fragrant. lower heat to medium; add pecans and cook for 1 minute or until toasted, stirring frequently. add rice and reamining 1/2 t salt; toss well to coat. serve rice with chicken. sprinkle with parsley.
Grilled Lemon Chicken with Greek Salad
Eric is now the new house chef. I can stand up by the kitchen counter with one knee on the scooter and chop veggies, but then i run into the problem of needing to wash my hands and i have to hop over to the sink and then i get tired, grumpy, and hungry b/c we are after all preparing dinner so i'm ready to eat... you get the idea. i try to help, but i may be of more assistance just sitting at the dinner table talking with eric. He's been fantastic and has very successfully prepared 3 different weeknight dinners; all of them delicious!
this is from rachael ray
the lemon marinade is incredibly flavorful and light. eric describes it as 'a flavor explosion'.
4 gloves garlic, 1 clove finely chopped
grated peel and juice of 1 lemon
2 T olive oil
a/p
4 skin on bone in chicken breasts
1 T balsamic vinegar
2 tomatoes, chopped
1/2 c feta cheese crumbles
1/2 red onion, thinly sliced
4 c greens
1. preheat grill medium heat. using food processor puree the 3 whole cloves garlic, the lemon pee and 1 teaspoon each lemon juice, olive oil, and salt. using fingers, gently loosen the skin of the chicken breasts and spread the lemon mixture underneath. drizzle 1 T oilive oil on the undersides of the chicken. season with salt and pepper.
2. arrange chicken, skin side down on grill, cover and grill until golden about 3-4 minutes. flip and place the chicken, skin side up, over indirect heat. cover and grill until cooked through, 15-20 minutes. transfer to work surface, drizzle with some lemon juice and let rest for 10 minutes.
* we used chicken breast b/c that's what we had. we made the lemon mixture according to directions and left the seasoning paste on the breasts while refrigerating the chicken for 1 hour. then we pan fried it. it was delicious this way.
3. meanwhile, in a salad bowl whisk together the finely chopped garlic, balsamic vinegar and reamining 2 t olive oil. season with s/p. add tomatoes, chese, onion, and greens and toss. serve with chicken.
we also had fried smashed potatoes with this:
1 # small red potatoes,all about the same size
4 T butter,
s/p
3 T chopped fresh parsley
1. place whole potatoes in large saute pan, single layer. cover with salted water. boil 15 minutes. drain, return to pan.
2. using bottom of a heavy mug or glass, lightly press down on each potato, flattening just until skin breaks and sides bulge out.
3. add generous amount of butter (this was about 1/4 c for us) to pan, return pan to medium high heat and fry potatoes just until golden. flip, fry other side till golden. sprinkle with s/p and chopped parsley.
*these are sooo good! we'll be making this again.
this is from rachael ray
the lemon marinade is incredibly flavorful and light. eric describes it as 'a flavor explosion'.
4 gloves garlic, 1 clove finely chopped
grated peel and juice of 1 lemon
2 T olive oil
a/p
4 skin on bone in chicken breasts
1 T balsamic vinegar
2 tomatoes, chopped
1/2 c feta cheese crumbles
1/2 red onion, thinly sliced
4 c greens
1. preheat grill medium heat. using food processor puree the 3 whole cloves garlic, the lemon pee and 1 teaspoon each lemon juice, olive oil, and salt. using fingers, gently loosen the skin of the chicken breasts and spread the lemon mixture underneath. drizzle 1 T oilive oil on the undersides of the chicken. season with salt and pepper.
2. arrange chicken, skin side down on grill, cover and grill until golden about 3-4 minutes. flip and place the chicken, skin side up, over indirect heat. cover and grill until cooked through, 15-20 minutes. transfer to work surface, drizzle with some lemon juice and let rest for 10 minutes.
* we used chicken breast b/c that's what we had. we made the lemon mixture according to directions and left the seasoning paste on the breasts while refrigerating the chicken for 1 hour. then we pan fried it. it was delicious this way.
3. meanwhile, in a salad bowl whisk together the finely chopped garlic, balsamic vinegar and reamining 2 t olive oil. season with s/p. add tomatoes, chese, onion, and greens and toss. serve with chicken.
we also had fried smashed potatoes with this:
1 # small red potatoes,all about the same size
4 T butter,
s/p
3 T chopped fresh parsley
1. place whole potatoes in large saute pan, single layer. cover with salted water. boil 15 minutes. drain, return to pan.
2. using bottom of a heavy mug or glass, lightly press down on each potato, flattening just until skin breaks and sides bulge out.
3. add generous amount of butter (this was about 1/4 c for us) to pan, return pan to medium high heat and fry potatoes just until golden. flip, fry other side till golden. sprinkle with s/p and chopped parsley.
*these are sooo good! we'll be making this again.
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