Monday, November 25, 2013

Roasted Red Pepper Grilled Cheese

http://www.closetcooking.com/2010/11/grilled-goat-cheese-and-roasted-red.html


Roasted Red Pepper Pesto
modified from http://www.closetcooking.com/2007/05/roasted-red-pepper-pesto-on-penne.html
Ingredients:
roasted red peppers - very easy!
2 tablespoons fresh basil leaves 
2 cloves garlic - got stronger on day 2
4 tablespoons Walnuts (toasted)
4 tablespoons parmigiano-reggiano (grated)
3 tablespoons olive oil
2 teaspoons balsamic vinegar - will use less next time
salt and pepper to taste

Directions:
1. Place everything into a blender or food processor and puree.

Sandwich
Ingredients:
2 tablespoons roasted red pepper pesto
2 tablespoons goat cheese (room temperature)
2 slices bread (lightly toasted) - use whole wheat from bakery
1 tablespoon butter (room temperature)

Directions:
1. Assemble sandwich and grill until the cheese has melted and the bread is golden brown on both sides, about 2-4 minutes per side.

Mac and Cheese

http://allrecipes.com/recipe/homemade-mac-and-cheese/
Follow recipe almost exactly. I don't measure out cheddar. Just grate 8oz brick. 1/4 c crumbs only

INGREDIENTS:
8 ounces uncooked elbow macaroni
2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup butter
2 1/2 tablespoons all-purpose flour
2 tablespoons butter
1/2 cup bread crumbs
1 pinch paprika
DIRECTIONS:
1.Cook macaroni according to the package directions. Drain.
2.In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
3.Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
4.Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

Butternut Squash Pie

This was awesome recipe that everyone finished their piece!
pie crust  http://www.southernplate.com/2008/09/mix-in-pan-pie-crust-quick-and-easy.html
pie - http://farmersdaughterct.wordpress.com/2008/08/30/butternut-squash-pie/

Crust
Ingredients
  • 1 + 1/2 Cup Flour
  • 1 + 1/2 teaspoons Sugar
  • 1 teaspoons Salt
  • 1/2 Cup Cooking Oil
  • 2 Tablespoon milk
Instructions
  1. Mix flour, salt, and sugar in pie pan. While stirring, add milk. Slowly add oil, still stirring and stopping with a good dough forms (may not need all of the oil). Mix well with a fork and pat out to fit pan. Bake at 350 until brown, usually about ten minutes.
Pie
Butternut Squash Pie
Split 1 butternut squash in half lengthwise, scoop out the seeds and remove the stem.  Place squash cut side down on a baking pan and bake at 375°F for about 1 hour, until soft.  Allow to cool, then scoop pulp into a food processor and puree.  You’ll have more than you need for a pie, so you can make a couple of pies or sprinkle the remainder with cinnamon and butter and serve as a side dish.  Or save the extra for more baking, like butternut squash bread.
  • 1 cup squash puree
  • 1 cup heavy cream
  • 1 cup sugar
  • 3 beaten eggs
  • 2 Tbsp water
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp salt
  • pie dough for one 9-10″ crust
Preheat oven to 425°F.  Line a pie pan with the dough and crimp the edges.  Combine all ingredients in a large bowl with a whisk until smooth.  Pour into the pie crust and bake for 10 minutes.  Reduce heat to 300 and bake for 50-60 more minutes until the filling is slightly puffed and the bottom crust is golden brown.  I use a glass baking dish so I can monitor the crust, and if it’s not browning nicely you can put it on the bottom rack of the oven for 10 minutes.  Let the pie cool completely so the filling will set before you cut it.  I think it tastes even better on the second day when it’s cold from the fridge.

Sunday, July 21, 2013

Bacon Cheddar Puffs

http://www.keyingredient.com/recipes/316441779/bacon-cheddar-puffs/

Ingredients

1cup milk
¼cup butter
1cup all-purpose flour
4large eggs
1cup Sargento Fine Shredded Sharp or Mild Cheddar Cheese  - For Cooking Club Night I used applewood smoked Guyree 
8slices bacon, cooked crisp, crumbled
½tsp. onion salt or powder
¼teaspoon garlic salt
¼teaspoon pepper

Directions

Combine milk and butter in medium saucepan. Heat over medium heat until butter is melted and mixture is simmering. Add flour all at once; continue to cook, stirring vigorously with a wooden spoon, until mixture forms a ball. Remove from heat. Beat in 1 egg until mixture is smooth. Repeat with remaining eggs, adding just 1 egg at a time, beating until thoroughly combined. Stir in remaining ingredients. Drop heaping teaspoons of mixture onto greased baking sheet. Bake in preheated 350°F oven 25 minutes or until puffed and golden brown. Serve warm or at room temperature.

Lemonade with Fresh Berry Ice

DIRECTIONS

Zesty Lime Shrimp and Avocado Salad

http://www.skinnytaste.com/2011/05/zesty-lime-shrimp-and-avocado-salad.html

Zesty Lime Shrimp and Avocado Salad
Gina's Weight Watcher Recipes 
Servings: 4 • Serving Size: 7/8 cup • Old Points: 4 pt • Points+: 5 pt
Calories: 210.4 • Fat: 9.2 g • Protein: 25.1 g • Carb: 7.8 g • Fiber: 3.6 g • Sugar: 0.6

Sodium without salt: 260.8 mg 

  • 1 lb jumbo cooked shrimp, peeled and deveined, chopped*
  • 1 medium tomato, diced
  • 1 hass avocado, diced
  • 1 jalapeno, seeds removed, diced fine
  • 1/4 cup chopped red onion
  • 2 limes, juice of
  • 1 tsp olive oil
  • 1 tbsp chopped cilantro
  • salt and fresh pepper to taste

  • In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
  • In a large bowl combine chopped shrimp, avocado, tomato, jalapeƱo. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Monday, April 22, 2013

Cheesy Roasted JalapeƱo Fondue (non alcoholic)


http://theshiksa.com/2011/11/07/cheesy-roasted-jalapeno-fondue-non-alcoholic/


INGREDIENTS

  • 1 cup milk
  • 3 tbsp lemon juice
  • 2 tbsp cornstarch
  • 8 oz. (2 cups) shredded cheddar cheese
  • 8 oz. (2 cups) shredded pepper jack cheese
  • 1 tsp smoked paprika
  • 3-4 roasted jalapeƱos, minced
  • Prepare the fondue pot by slicing a fresh garlic clove in half, then rubbing the sides and base of the pot with the cut side of the garlic.
  • Pour milk, lemon juice, and cornstarch into a saucepan on the stovetop. Whisk over medium low heat until the cornstarch fully dissolves into the liquid.
  • Begin adding the shredded cheese to the pot gradually, one handful at a time. Whisk the cheese continuously as it melts.
  • Let each handful of cheese melt before adding the next handful. Do not raise the heat or let the cheese come to a boil.
  • When all of the cheese is melted, check the texture. If it seems too thick or lumpy, add a little more lemon juice and whisk until the texture is smooth and right for dipping.
  • Add the minced roasted jalapeƱos to the pot and whisk to blend.
  • Whisk in the smoked paprika until well blended.
  • Transfer the melted cheese mixture to your fondue pot. Turn the pot on or light the heat source; keep the heat very low so the cheese stays soft, but doesn't boil.
  • Serve cheese fondue with bread, lightly steamed vegetables, crackers, or my personal favorite--pretzel challah!

Cuban-Style Pork & Rice

http://www.eatingwell.com/recipes/cuban_style_pork_rice.html

Makes: 10 servings, about 1 1/3 cups each
Active Time: 
Total Time: 

INGREDIENTS

  • 1/4 cup paprika
  • 1/4 cup lime juice
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons rum, (optional)
  • 2 teaspoons minced garlic, plus 2 tablespoons chopped garlic, divided
  • 2 teaspoons fresh oregano, chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon ground cumin, cumin
  • 1 1/2 pounds boneless pork chops, (3/4-1 inch thick), trimmed, cut into cubes
  • 2 cups onion, chopped
  • 2 cups arborio rice, or short-grain brown rice
  • 2 14-ounce cans reduced-sodium chicken broth
  • 1 cup canned diced tomatoes
  • 2 tablespoons capers, rinsed
  • 1/4 teaspoon saffron threads, (see Note)
  • 16 large raw shrimp, (21-25 per pound), peeled and deveined (optional)
  • 2 cups frozen artichoke hearts, thawed, or cooked green beans, fresh or frozen, thawed
  • 1/2 cup roasted red peppers, cut into strips

PREPARATION

  1. Combine paprika, lime juice, 2 tablespoons oil, rum (if using), 2 teaspoons minced garlic, oregano, salt, pepper and cumin in a medium bowl, stirring to make a homogeneous paste. Add pork and stir to coat.
  2. Heat the remaining 1 tablespoon oil in a Dutch oven over medium-high heat. Add the pork, leaving any excess spice mixture in the bowl to add later. Cook the pork, stirring, until just cooked on the outside and the spices are very fragrant, 2 to 3 minutes. Transfer the pork to a plate.
  3. Add onion and the remaining 2 tablespoons garlic to the pan and cook, stirring often, until the onion is softened, 4 to 5 minutes. Add rice and cook, stirring, until well coated with the onion mixture. Stir in broth, tomatoes, capers, saffron and any remaining spice mixture. (If using brown rice, also add 3/4 cup water now.) Bring to a boil, then reduce to a low simmer; cook, stirring occasionally, 15 minutes for arborio, 30 minutes for brown rice.
  4. Preheat oven to 350°F.
  5. Stir shrimp (if using) and artichokes (or green beans) into the rice. Cover and bake for 20 minutes. Stir in the pork and any accumulated juices from the plate; scatter roasted peppers on top. Cover and continue baking until the rice is tender and the liquid has been absorbed (if you’ve added shrimp, they should be opaque and pink), 10 to 15 minutes more.

TIPS & NOTES

  • Note: Saffron is the dried stigma of a saffron crocus. It contributes a pungent flavor and intense yellow color to classic dishes like paella. Saffron is sold in threads and powdered form

Smoked Salmon Dip


http://www.foodnetwork.com/recipes/ina-garten/smoked-salmon-dip-recipe/index.html

Recipe courtesy Barefoot Contessa Family Style (c) 2002 by Ina Garten. By arrangement with Clarkson Potter/Random House, Inc.

Prep Time:10 minInactive Prep Time: -- Cook Time: --
Level:
Easy
Serves:
1 1/2 pints

Ingredients
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced
Directions
Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites and/or crackers.

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_587788_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback