Monday, December 31, 2012

Chicken Piccata

§  2 large chicken breasts
§  1/2 cup flour
§  3 tablespoons vegetable oil
§  scallions white part only, minced
§  3 tablespoons lemon juice
§  1 cup chicken stock
§  1 teaspoon honey
§  2 tablespoons unsalted butter cut into small pieces
§  2 tablespoons parsley minced
§  2 tablespoons capers
§  1 teaspoon lemon zest finely zested
1.    Use a sharp knife to slice the chicken breast in half. You should end up with two thin fillets that are mirror images of each other. If you don't have a sharp knife or aren't too confident with your knife skills, you can also put the breast in a large Ziploc bag and pound with a mallet until it's about 1/2" thick.

2.    Put the flour in a shallow bowl. Generously salt and pepper the chicken then, then dredge it in the flour to give it a light coating. Hold the chicken in the air and tap it a few times with your other hand to dust off excess flour.

3.    Add the oil to a frying pan and heat over medium heat until the oil shimmers and is hot, but not smoking. Place two pieces of the chicken in the pan and fry undisturbed until you start seeing the edges start turning a tan color (about 2 minutes). Flip the chicken over then brown the other side. Transfer the cooked chicken to a plate, then fry the other two cutlets.

4.    To make the sauce, drain out all but a tablespoon of oil, then add the minced scallions. Fry until soft and fragrant. Add the chicken stock, then let this boil down until there is almost no liquid left. Add the lemon juice and honey, then stir in the butter. Turn off the heat, then add the parsley, capers and lemon zest. Pour the sauce of the chicken then serve immediately.

Cheesy Broccoli Quinoa

Servings: makes 4 servings

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
  • 1 cup quinoa, well rinsed
  • 1 1/2 cups vegetable broth or water
  • 2 cups broccoli, chopped
  • 1 cup cheddar, shredded
  • salt and pepper to taste
  1. Bring the quinoa, broth and broccoli to a boil over medium heat, reduce the heat and simmer covered until the broth has been absorbed and the quinoa is tender,about 13-17 minutes.
  2. Mix in the cheese, let it melt and season with salt and pepper.

German Chocolate Cake

1 (18.25 ounce) package Pillsbury®
German Chocolate Cake
1 cup water
3 eggs plus
1 egg yolk
1/2 cup Crisco® Pure Vegetable Oil
1 (14 ounce) can EAGLE BRAND®
Sweetened Condensed Milk
3 tablespoons butter or margarine
1/3 cup chopped pecans
1/3 cup flaked coconut
1 teaspoon vanilla extract
1.Preheat oven to 350 degrees F. In large bowl, combine cake mix, water, 3 eggs, oil and 1/3 cup sweetened condensed milk. Beat on low speed until moistened, then beat on high speed 2 minutes.
2.Pour into well-greased and floured 13 x 9-inch baking pan. Bake 40 to 45 minutes or until wooden toothpick inserted near center comes out clean.
3.In small saucepan, combine remaining sweetened condensed milk, egg yolk and butter. Over medium heat, cook and stir until thickened, about 6 minutes. Add pecans, coconut and vanilla; spread over warm cake. Store leftovers covered in refrigerator.


1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
1.Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2.Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3.Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Pumpkin Spice White Chocolate Chip COokies

Pumpkin Spice White Chocolate Cookies
  • 3 1/4 cups flour
  • 2 teaspoons ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 1/4 cup International Delights Pumpkin Pie Spice Creamer
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 1 cup white chocolate chips
1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg, Pumpkin Pie Spice creamer and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Pour in the chocolate chips and slowly mix into the dough. Put dough in an airtight container and chill for at least four hours, best if overnight.
2. Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar to coat. Place 2 inches apart on ungreased baking sheets.
3. Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.

Mediterranean Layer Dip

Tub of Zoes Hummus (or your favorite brand)
Diced and drained tomatoes 
Diced cucumbers 
Crumbled feta 
Diced olives 
Basil for garnish 
Pita chips

Spread hummus across bottom of shallow bowl or dish. Layer with diced tomatoes, cucumbers, olives. Sprinkle with crumbled feta. Garnish with fresh basil. Serve with pita chips. Enjoy!

Cream of Asparagus Soup

1 pound fresh asparagus, trimmed and
cut into 1 inch pieces
1/2 cup chopped onion
1 (14.5 ounce) can chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper
1 cup milk
1/2 cup sour cream
1 teaspoon fresh lemon juice
1.In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.
2.In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.
3.Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don't allow it to boil. Serve immediately.

Sunday, December 30, 2012

Artichoke Bread

Artichoke Bread from Closet Cooking
(makes 1 loaf)

1 (14 ounce) can artichoke hearts (drained and chopped)
2 green onions (sliced)
2 cloves garlic (chopped)
1 (4 ounce package) cream cheese (room temperature)
1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup mozzarella (grated)
1/4 cup parmigiano reggiano (grated)
1 loaf Italian bread (sliced in half lengthwise)

1. Mix the artichoke hearts, green onions, garlic, cream cheese, mayonnaise, sour cream, mozzarella and parmigiano reggiano reserving some of the cheese.
2. Hollow 1/2 an inch out of the center of both halves of the bread.
3. Spread the mixture into the hole in the bread slices and top with the reserved cheese.
4. Bake in a preheated 350F oven covered in foil for 20 minutes.
5. Remove the foil and continue to bake until the cheese is melted and golden brown.

Sunday, October 7, 2012

Tailgate Chili

Tailgate Chili


2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy
2 (28 ounce) cans diced tomatoes with
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g.
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as
1 (8 ounce) package shredded Cheddar


1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese

Thursday, April 26, 2012

Feta Spread on Crostini

French Bread Sliced and Toasted For the Spread 5 oz Feta Cheese 5 oz plain greek yogurt 3 sun dried tomatoes sliced thin 8 black olives sliced thin 3 sweet mini peppers chopped dash of crushed red pepper, white pepper, oregano, and salt Stir together and spread on toast top with thin sliced cucumbers

Layered Cobb Salad

Layered Cobb Salad Gourmet | June 2002 active time: 1 1/4 hours total time: 1 1/4 hours IngredientsFor dressing 3 tablespoons red-wine vinegar 1 tablespoon fresh lemon juice 2 teaspoons Dijon mustard 1 small garlic clove, minced 1/2 teaspoon salt 1/2 teaspoon sugar 1/4 teaspoon black pepper 1/2 cup extra-virgin olive oil For salad 3 skinless boneless chicken breast halves (1 1/4 pounds) 2 California avocados 1 head romaine, cut crosswise into 1/2-inch-wide slices (8 cups) 6 bacon slices, cooked until crisp, drained, and finely chopped 3 medium tomatoes (3/4 pound), seeded and cut into 1/2-inch pieces 2 to 3 oz Roquefort, crumbled (1/2 to 3/4 cup) 2 bunches watercress, coarse stems discarded 2 hard-boiled large eggs, halved and forced through a coarse sieve 1/4 cup finely chopped fresh chives print a shopping list for this recipe view wine pairings PreparationMake dressing: Whisk together all dressing ingredients except oil in a bowl, then add oil in a slow stream, whisking until emulsified. Make salad: Bring 5 cups water to a simmer in a 2-quart saucepan, then simmer chicken, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a cutting board and cool completely. Cut into 1/2-inch cubes. Halve, pit, and peel avocados, then cut into 1/2-inch cubes. Spread romaine over bottom of a 6- to 8-quart glass bowl and top with an even layer of chicken. Sprinkle bacon over chicken, then continue layering with tomatoes, cheese (to taste), avocados, watercress, eggs, and chives. Just before serving, pour dressing over salad and toss.

Friday, April 6, 2012

Browned Garlic Brussels Sprouts Recipe
•3 cloves garlic, sliced
•2 tablespoons butter
•1 pound Brussels sprouts, halved
•1 tablespoon fresh lemon juice
•1/4 teaspoon salt
•1/4 teaspoon paprika
How to make garlic Brussels sprouts:

Melt the butter in a large skillet set over medium heat and sauté the garlic until it just starts to turn brown. Transfer the browned garlic to a bowl and set it aside.

Arrange the Brussels sprouts, cut side down, in the hot skillet and allow them to cook without stirring for 10 to 15 minutes. The bottoms will be lightly caramelized when they are done.

Toss the browned Brussels sprouts with the reserved garlic, lemon juice, salt, and paprika. Serve them hot.

This browned garlic Brussels sprouts recipe makes 4 to 6 servings.

Sugar Cookie Recipe

Read more:

Sugar Cookies:
3 cups (390 grams) all purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 cup (227 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

Royal Icing Using Egg Whites:

2 large (60 grams) egg whites

2 teaspoons fresh lemon juice

3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

Royal Icing Using Meringue Powder:

4 cups (440 grams) confectioners' (powdered or icing) sugar, sifted

3 tablespoons (30 grams) meringue powder

1/2 teaspoon almond extract (optional)

1/2 cup - 3/4 cup (120 - 180 ml) warm water

Food Coloring (I use Gel Pastes that can be found at cake decorating and party stores or else on-line)
For Sugar Cookies: In a separate bowl whisk together the flour, salt, and baking soda. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 minutes). Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for about 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking. Note: If you are not going to frost the baked cookies, you can sprinkle the unbaked cookies with sparkling sugar.

Bake cookies for about 8-10 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure to let the royal icing dry completely before storing. (This may take several hours or overnight.)

Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.

Makes about 36 cookies.

Royal Icing Video

For Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted sugar and beat on low speed until smooth. If necessary, to get the right consistency, add more sugar or water. Add food coloring, if desired. The icing needs to be used immediately or put in an airtight container as it hardens when exposed to air.
For Royal Icing with Meringue Powder: In the bowl of your electric mixer (or with a hand mixer), beat the sugar and meringue powder until combined. Add the water and beat on medium/high speed until glossy and stiff peaks form (about 5 minutes). If necessary, to get the right consistency, add more powdered sugar or water. Add food coloring, if desired. To cover the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing. The icing needs to be used immediately or transferred to an airtight container as it hardens when exposed to air.

Read more:

basmati rice

rice from jamie oliver's 30 minute meals
1/2 jar roasted red peppers
A few sprigs of fresh basil
Balsamic vinegar
1/2 zucchini - chopped

Roughly chop and mix the jarred peppers and basil leaves on the chopping board with the zucchini.
Add a pinch of salt & pepper, a good lug of extra virgin olive oil and a splash of balsamic.
3. cook rice according to instructions on package. when finished, mix in veggies

Alfredo Sauce

1 1/4 cups half-and-half 3/4 cup (3 ounces) grated fresh Parmesan cheese $

1/2 teaspoon salt
1/4 teaspoon black pepper Preparation

*** added a tablespoon of flour and butter mixed together to help thicken it

Cook pasta according to package directions, omitting salt and fat.
Melt butter in a large skillet over medium heat. Add half-and-half, cheese, salt, and pepper; cook 1 minute, stirring constantly. Reduce heat; add pasta, tossing gently to coat.

Absolutely Fabulous Portobello Mushroom Tortellini

Prep Time: 10 Minutes Ready In: 25 Minutes
Submitted By: STACEYO Cook Time: 15 Minutes Servings: 4

"Delicious portabello mushrooms cooked with wine, garlic and parsley enhances a creamy rich and ready-made Alfredo sauce. Serve over cheese tortellini for a quick yet impressive dish."
1 pound cheese tortellini
2 large portobello mushrooms
1/4 cup white wine
1 tablespoon chopped fresh parsley 2 cloves garlic, minced
8 ounces Alfredo-style pasta sauce
salt and pepper to taste
1/3 cup grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.
3. In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through.
4. Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.
5. Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately

Brie Cheese Appetizer

1 (8 ounce) wheel Brie cheese
3 tablespoons apricot preserves
1/2 (17.5 ounce) package frozen puff pastry, thawed
1 egg white

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
Slice one wheel of Brie cheese in half so you have 2 circles of cheese. Spread apricot or peach preserves on (the cut side) half of one circle of brie. Make sandwich out of the two halves of Brie, so that the preserves are in the center of both halves. Wrap the entire wheel of Brie with one sheet of puffed pastry and flip the entire concoction onto the prepared cooking sheet so the seam is on bottom. Brush the puffed pastry with the egg white.
Bake for 30 minutes, or until the pastry in golden brown. Serve immediately

Homemade Black Bean Veggie Burgers

1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs
If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
In a medium bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side

Meringue Cookies
Tips for Meringue Success
Make sure your mixing bowl is completely clean and free of any trace of fat. If in doubt, wash and dry it thoroughly. Egg whites will not stiffen if there is fat present.
Use a metal mixing bowl (plastic can appear to be clean, but may still have traces of grease you can't see).
Separate the eggs while they are still cold.
Separate the egg in two smaller bowls, then add the egg white to the mixing bowl after you are sure you have an egg-yolk-free white. Cover the egg yolks and refrigerate to use for something else (properly stored egg yolks can be safely used several days after they have been separated).
Allow the egg whites to come to room temperature before beating them. This takes about 30 minutes to an hour.
Unless you are in training for the Olympic shot put or just like whisking, use a stand mixer or if you're not equipped with one, a hand mixer works great with this meringue cookies recipe.
This recipe calls for superfine sugar. You can make your own by processing regular sugar in a food processor equipped with the blade. Superfine sugar dissolves more easily in the egg whites to make smooth meringue.


Meringue Cookies

Preparation Time: 15 minutes
Baking time: 90 minutes
4 large egg whites at room temperature
1/4 teaspoon cream of tartar
1 cup superfine sugar
Preheat the oven to 200° F or 105° C.

Place the egg whites in a metal or glass mixing bowl. Using either a hand mixer or a stand mixer, begin beating the eggs. After several minutes they will start to thicken. Add the cream of tartar and continue beating until soft peaks form. With the mixer on, gradually (over several minutes) pour in the sugar. Continue to beat the egg whites until they are stiff and glossy. This will take about 10 to 15 minutes, so be patient.

Cover a baking sheet with parchment paper and place regular mounds of meringue about an inch apart on the paper. You can either use a spoon to form the cookies, or if you or your child feels especially creative, use a pastry bag to form more regular shapes.

Place in the oven and bake for 1 1/2 hours. Turn off the oven and allow the meringues to continue drying for several hours.

Your meringues should easily lift off of the parchment paper.

Makes about 2 dozen 2 inch meringues.

Monday, February 27, 2012

cheesy, oozy guacamole bean dip

Prep time: 20 minutes |Cook time: 30 minutes |Total time: 50 minutes |Servings: 8•1 16-ounce can of refried beans
•3 large avocados
•3 tbsp. of fresh lime juice
•2 8-ounce containers non-dairy sour cream
•1 packet taco seasoning (I use Bearitos, but if you are avoiding all white sugar, make your own mix with chili powder, ground cumin, onion powder, hot paprika or cayenne, and salt)

•1/2 cup(s) of diced mild green chiles, drained

•1/2 cup(s) of sliced black olives, or more if you like
•5 tomatoes, chopped

•2 cup(s) of shredded vegan Cheddar cheese

1.Preheat the oven to 350 degrees. 

2.Spread a layer of refried beans in the bottom of an 8 inch by 8 inch quart glass baking dish. 

3.Pit and peel the avocados, and place in a bowl. 

4.Mash the avocados together with the lime juice, and spread on top of the refried beans.
5.Stir together the sour cream and taco seasoning, and spread over the avocado.

6.Sprinkle the chiles over the sour cream, and top with a layer of black olives.

7.Add the tomatoes, and sprinkle with the cheese.

8.Heat the dip for 15-30 minutes or until heated through and the cheese is a bit melted.

9.Serve warm or at room temperature.

Crispy Skin Salmon
2 (6-ounce) pieces center-cut salmon fillet with skin, about1-inch thick
Kosher salt and freshly cracked black pepper
3 tablespoons unsalted butter, softened and divided
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 tablespoon whole tarragon leaves
Sprinkle the salmon with salt and pepper. Place skin side up and rub 1 1/2 tablespoons softened butter all over the skin of the salmon. Transfer the salmon, buttered side up, to a sheet pan. Chill in the fridge to firm the butter, about 20 minutes.

Preheat the broiler to high.

Place the salmon about 5 inches from the heat source and cook until the skin is crispy and the fish is cooked through, 7 to 8 minutes.

In a small saucepan over moderate heat, whisk together the remaining 1 1/2 tablespoons butter, lemon zest, lemon juice, mustard and tarragon leaves. Divide the sauce between 2 plates and place 1 piece of salmon on top of each pool of sauce.

What Makes This Recipe Really Sing: This is the coolest way to get crispy skin on fish ever and the crispy skin is like a naturally salted and big flavored chip, so it's the best part!

Sunday, February 26, 2012

Poppyseed Dressing

1/2 cup pineapple
1 tbsp apple cider vinegar
1 tsp olive oil
1 tsp honey mustard 1 tsp honey (or more to taste depending on how ripe your pineapple is)
pinch of salt
1/2 ish tsp cayenne pepper
Blend all together and

then add
1 tsp poppy seeds