Some folks have to entertain more than once over the holidays. Here is a very easy to put together holiday buffet, from appetizer to dessert, that won't leave you stressed out. Relax, be jolly and merry with your friends and family instead.
Cider Cheese Fondue
Makes 2 2/3 cups
-3/4 cup apple cider vinegar
-2 cups (8 ounces) shredded cheddar cheese (recommended: Cabot Hunters Seriously Sharp Cheddar Cheese)
-1 cup (4 ounces) shredded Swiss cheese (recommended: Amish Swiss Cheese, if you can get it. I found that smoked swiss or gruyere is nice too)
-1 tablespoon cornstarch
-1/8 teaspoon black pepper
-1 loaf crusty french bread, cut into cubes
-1 small tray of apple and pear wedges
In a large saucepan, bring cider to a boil. Reduce heat to med-low. Toss the cheeses with cornstarch and pepper; stir into cider. Cook and stir 3-4 minutes or until cheese is melted. Transfer to a small ceramic fondue pot or slow-cooker; keep warm. Serve with bread cubes and fruit wedges.
Honey-Mustard Turkey Breast
Makes 10-12 servings
-1 bone-in turkey breast
-1/2 cup honey mustard (or mix 1/4 cup honey with 1/4 cup brown mustard)
-3/4 teaspoon dried rosemary, crushed
-1/2 teaspoon onion powder
-1/4 teaspoon salt
-1/8 teaspoon garlic powder
-1/8 teaspoon black pepper
Place the turkey breast in a shallow roasting pan. In a small bowl, combine the remaining ingredients. Spoon over turkey. Bake uncovered, at 325 degrees for 1 3/4 to 2 1/2 hours or until meat thermometer reads 170 degrees (take it out at 160 degrees and let set for 10-15 minutes and it will be 170 degrees). Basting every 30 minutes.
Feta Cheese Mashed Potatoes
Makes 6 servings
-5 medium Yukon Gold potatoes, (about 1 1/2 pounds) unpeeled and cubed
-4-6 cloves of garlic, peeled
-1 package (4 ounces) crumbled feta cheese
-1/2 cup heavy whipping cream
-1/4 teaspoon salt
-1/4 teaspoon pepper
Place the potatoes and garlic in a large saucepan; cover with water. Bring to a boil over medium high heat. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and transfer to mixing bowl; mash. Add feta cheese, cream, salt, and pepper; beat until fluffy.
Broccoli Casserole
Makes 6-8 servings
-2 packages (16 ounces each) frozen broccoli florets
-1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
-1 cup (8 ounces) sour cream
-1 1/2 cups (6 ounces) shredded sharp cheddar cheese, divided
-1 can (6 ounces) french-fried onions, divided (I recommend using extra onions)
Cook broccoli according to package directions; drain well( I have found that cooking the broccoli just until it is not frozen is better, it is less mushy that way). In a large saucepan combine soup, sour cream and 1 cup of cheese and 1 1/4 cup onions. Cook over medium heat for 4-5 minutes or until heated through. Stir in the broccoli.
Pour into a greased 2 quart baking dish. Bake uncovered at 325 degrees for 25-30 minutes or until bubbly. Sprinkle with remaining cheese and onions. Bake 10-15 minutes longer or until cheese is melted.
Herbed Biscuit Knots
Makes 20 rolls
-1 tube (12 ounces) refrigerated buttermilk biscuits
-1/4 cup olive oil
-1/2 teaspoon garlic powder
-1/2 teaspoon salt
-1/2 teaspoon italian seasoning
Cut each biscuit in half. Roll each portion into a small rope and tie in a loose knot. Place on a greased baking sheet. Bake at 400 degrees for 9-11 minutes or until golden brown. In a small bowl, combine the oil and seasonings; immediately brush over warm knots, then brush again.
Tip: these can be baked then frozen for up to 2 months. Reheat in a 350 degree oven for 6 minutes.
Red-Hot Gelatin Salad
Makes 6 servings
-1 package cherry Jello
-1 1/2 cups boiling water, divided
-1/4 cup red hot candies
-1/4 cups plus 1 1/2 teaspoons cold water
-1 cup chopped Granny Smith apple
-1 cup chopped celery
-1/2 cup chopped walnuts
In a small bowl, dissolve gelatin in 1 cup boiling water. In another bowl, dissolve red-hots in remaining water; stir into gelatin. Stir in cold water. Refrigerate until slightly thickened, about 1 hour.
Fold in apple, celery, and walnuts. Pour into a 4 cup mold coated with non-stick cooking spray. Refrigerate for 2 hours or until set.
Almond-Cherry Fudge
Makes 1 pound
-2 cups (12 ounces) semisweet chocolate chips
-1 can (14 ounces) sweetened condensed milk
-1/2 cup chopped almonds
-1/2 cup red candied cherries, chopped
-1 teaspoon almond extract
Line an 8 inch square pan with foil and grease the foil; set aside. In a microwave safe bowl, combine chocolate chips and milk. Cover and microwave 1 to 1 1/2 minutes or until chips are melted; stir until smooth. Stir in almonds, cherries and extract. Cover and chill for 2 hours or until firm.
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1 inch squares. Store in refrigerator.
Tip: This is also a quick and easy edible gift for foodie friends. Prepare and place in a nice tin or other gifty container and give.
Cranberry Pear Tart
Makes 8-10 servings
-1 sheet refrigerated pie pastry
-4 cups sliced, peeled fresh pears (about 4 medium)
-1/3 cup dried cranberries
-1/3 cup apple juice concentrate
-1 teaspoon apple pie spice
Press pastry onto the bottom and up the sides of an ungreased 9 inch tart pan with removable bottom; trim edges. Generously prick the bottom with a fork; set aside.
In a large skillet, cook the pears, cranberries, apple juice concentrate and apple pie spice over medium heat until pears are tender. Pour into crust. Bake at 375 degrees for 30-35 minutes or until crust is golden brown. Cool on a wire rack.
Monday, December 14, 2009
Friday, November 27, 2009
Retro Recipe Redux Part 1 : Chicken a La King
This is the time of year people dig through their recipe boxes for old, warm, comfort foods. But seriously, it is time to give them a 21st century update. Taste is not sacrificed, but enhanced while making these old favorites healthier and updated.
Legend has it that this recipe was first invented at the famed New York City restaurant Delmonico's in the late 1800's. Traditionally it is served on toast or inside pastry shells, this version is on egg noodles.
Makes 4 servings
-1 teaspoon olive oil
-1 medium onion
-1 (8oz) package sliced button mushrooms
-1/2 teaspoon salt
-1 cup low-fat or non-fat milk
-2 tablespoons all-purpose flour
-8 ounces egg noodles
-1/2 cup reduced-sodium chicken broth
-1 tablespoon dry sherry
-1 teaspoon dried thyme
-1/2 teaspoon freshly ground black pepper
-1 1/2 cups shredded cooked chicken breasts
-1 cup frozen peas, thawed
-1/4 cup whipping cream
1) Heat oil in a large non-stick or seasoned cast iron skillet over medium-high heat until hot. Add onion, mushrooms and salt; cook and stir for 5 minutes or until onion is tender and mushrooms have released their juices.
2) Meanwhile, in a small bowl, whisk together milk and flour until smooth. Cook noodles in a large pot of boiling salted water according to package directions; drain.
3) Pour broth, sherry, thyme and pepper into skillet with vegetables; bring to a boil, stirring to scrape up and incorporate the brown bits from the bottom of the skillet. Add milk mixture; cook and stir 2 to 3 minutes or until slightly thickened. Add chicken, peas and cream; cook until heated through, stirring occasionally. Serve over noodles.
Sunday, November 22, 2009
Have a warm and cozy Sip-able Sweet Party
This is a fun and more than slightly impressive way to get friends and family together for a party in the wintertime that does not require a holiday. There is something for everyone and it’s rather easy on the host or hostess as well.
It’s fun to send wacky invitations to those you’d like to gather with by mail or email. You can require that those attending all wear their ugliest or wildest sweater or hat or , *teehee* leg warmers.
The Recipes:
Rich and Thick Hot Chocolate with 3 variations
makes 4 cups (eight 1/2 cup servings) *get real, make a bit more, it’s a party*
-2 teaspoons cornstarch
-4 cups milk, divided
-2 (3.5 oz) dark chocolate bars (at least 70% cacao), chopped *for the love of God, do not use hershey bars*
-1/3 cup honey
-1 teaspoon vanilla extract
-Pinch of salt (tip: do not omit the salt. It enhances the rich, smooth taste of the chocolate while buffering the naturally occurring bitterness.)
-Marshmallow whipped cream (recipe to follow) or Whipped party spoons (recipe to follow)
1) Whisk together cornstarch and 1/2 cup milk until smooth.
2) Cook remaining 3 1/2 cups milk over medium heat until bubbles appear around edge of saucepan (about 4 minutes; do NOT boil). Whisk in chocolate, honey, vanilla extract and salt until blended and smooth. Whisk in cornstarch mixture.
3) Bring milk mixture to light boil, whisking frequently (about 4 minutes). Remove from heat. Let cool just slightly. (mixture will thicken as it cools) Serve immediately with marshmallow whipped topping or whipped party spoons, if desired.
Variations:
Mexican Rich and Thick Hot Chocolate
Prepare recipe as directed through step 2, whisking in 1 1/4 teaspoon ground cinnamon and 1 teaspoon ancho chili powder with chocolate. Proceed with recipe as directed.
Orange Almond Rich and Thick Hot Chocolate
Prepare recipe as directed up to step 2, whisking in 3 tablespoons orange juice and 2 tablespoons almond liqueur with chocolate. Proceed with recipe as directed.
Grown-Up Rich and Thick Hot Chocolate
Prepare recipe as directed up too step 2, whisking in 1/2 cup Southern Comfort with chocolate. Proceed with recipe as directed.
Marshmallow Whipped Cream
makes about 1 1/2 cups
*maximum make-ahead time is 2 hours*
-1/2 cup whipping cream
-1 tablespoon powdered sugar
-1/2 cup miniature marshmallows
1) Beat whipping cream at medium high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Fold in marshmallows. Serve immediately, or cover and chill for up to 2 hours.
Everyday Hot Chocolate
makes about 4 1/2 cups
Kids will love to add stir-ins to theirs, while the adults may want to go fancier. Offer Whipped Topping Dollops on Spoons to add to theirs.
-4 cups milk
-2/3 cup chocolate syrup
-3 tablespoons hot fudge topping
-Pinch of salt
-Stir-ins: crushed hard peppermint candies, chopped thin creme de menthe chocolate mints, miniature marshmallows, milk chocolate kisses, cherry cordial creme kisses
-Whipped Party Spoons
1) Cook milk in a large non-aluminum saucepan over medium heat, stirring frequently, 6 to 8 minutes or until thoroughly heated (do NOT boil). Whisk in chocolate syrup, fudge topping, and salt, whisking vigorously until chocolate is well blended and mixture is frothy. Serve immediately with desired stir-ins, if desired, or Whipped Party Spoons.
Whipped Party Spoons
makes 8 dollops
-parchment paper
-1 cup thawed frozen whipped topping
-1/4 cup desired topping (chopped toffee bars, shaved white chocolate, ground cinnamon and nutmeg, finely chopped crystallized ginger, chocolate covered coffee beans)
1) Line jelly roll pan with parchment paper. Place 8 spoons on pan, and freeze 15 minutes.
2) Spoon whipped topping into a 1 quart zip top plastic freezer bag. (do not seal) Snip corner of bag to make a 1/2 inch hole. Pipe dollops onto spoon. Freeze 5 minutes.
3) Sprinkle each dollop with about 1 1/2 teaspoon of desired topping. Freeze dollops 45 minutes. Serve immediately on a tray. Or, transfer to a 13x9 inch baking pan; cover tightly and freeze up to 2 days.
It’s fun to send wacky invitations to those you’d like to gather with by mail or email. You can require that those attending all wear their ugliest or wildest sweater or hat or , *teehee* leg warmers.
The Recipes:
Rich and Thick Hot Chocolate with 3 variations
makes 4 cups (eight 1/2 cup servings) *get real, make a bit more, it’s a party*
-2 teaspoons cornstarch
-4 cups milk, divided
-2 (3.5 oz) dark chocolate bars (at least 70% cacao), chopped *for the love of God, do not use hershey bars*
-1/3 cup honey
-1 teaspoon vanilla extract
-Pinch of salt (tip: do not omit the salt. It enhances the rich, smooth taste of the chocolate while buffering the naturally occurring bitterness.)
-Marshmallow whipped cream (recipe to follow) or Whipped party spoons (recipe to follow)
1) Whisk together cornstarch and 1/2 cup milk until smooth.
2) Cook remaining 3 1/2 cups milk over medium heat until bubbles appear around edge of saucepan (about 4 minutes; do NOT boil). Whisk in chocolate, honey, vanilla extract and salt until blended and smooth. Whisk in cornstarch mixture.
3) Bring milk mixture to light boil, whisking frequently (about 4 minutes). Remove from heat. Let cool just slightly. (mixture will thicken as it cools) Serve immediately with marshmallow whipped topping or whipped party spoons, if desired.
Variations:
Mexican Rich and Thick Hot Chocolate
Prepare recipe as directed through step 2, whisking in 1 1/4 teaspoon ground cinnamon and 1 teaspoon ancho chili powder with chocolate. Proceed with recipe as directed.
Orange Almond Rich and Thick Hot Chocolate
Prepare recipe as directed up to step 2, whisking in 3 tablespoons orange juice and 2 tablespoons almond liqueur with chocolate. Proceed with recipe as directed.
Grown-Up Rich and Thick Hot Chocolate
Prepare recipe as directed up too step 2, whisking in 1/2 cup Southern Comfort with chocolate. Proceed with recipe as directed.
Marshmallow Whipped Cream
makes about 1 1/2 cups
*maximum make-ahead time is 2 hours*
-1/2 cup whipping cream
-1 tablespoon powdered sugar
-1/2 cup miniature marshmallows
1) Beat whipping cream at medium high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Fold in marshmallows. Serve immediately, or cover and chill for up to 2 hours.
Everyday Hot Chocolate
makes about 4 1/2 cups
Kids will love to add stir-ins to theirs, while the adults may want to go fancier. Offer Whipped Topping Dollops on Spoons to add to theirs.
-4 cups milk
-2/3 cup chocolate syrup
-3 tablespoons hot fudge topping
-Pinch of salt
-Stir-ins: crushed hard peppermint candies, chopped thin creme de menthe chocolate mints, miniature marshmallows, milk chocolate kisses, cherry cordial creme kisses
-Whipped Party Spoons
1) Cook milk in a large non-aluminum saucepan over medium heat, stirring frequently, 6 to 8 minutes or until thoroughly heated (do NOT boil). Whisk in chocolate syrup, fudge topping, and salt, whisking vigorously until chocolate is well blended and mixture is frothy. Serve immediately with desired stir-ins, if desired, or Whipped Party Spoons.
Whipped Party Spoons
makes 8 dollops
-parchment paper
-1 cup thawed frozen whipped topping
-1/4 cup desired topping (chopped toffee bars, shaved white chocolate, ground cinnamon and nutmeg, finely chopped crystallized ginger, chocolate covered coffee beans)
1) Line jelly roll pan with parchment paper. Place 8 spoons on pan, and freeze 15 minutes.
2) Spoon whipped topping into a 1 quart zip top plastic freezer bag. (do not seal) Snip corner of bag to make a 1/2 inch hole. Pipe dollops onto spoon. Freeze 5 minutes.
3) Sprinkle each dollop with about 1 1/2 teaspoon of desired topping. Freeze dollops 45 minutes. Serve immediately on a tray. Or, transfer to a 13x9 inch baking pan; cover tightly and freeze up to 2 days.
Saturday, November 21, 2009
Chewy Granola Bars: Healthy Snack
Teach your kids to connect with their food and they will snack healthfully for life.
Yes, kids are definitely picky eaters, well most of them are. Some kids will eat and try anything given to them. Yay, for those parents.
Healthy snacking doesn't have to be hard. Take advantage of a child's natural curiosity about food. Take them to the farmers market, get them involved in gardening and cooking. You can simply help them grow herbs in a window box if you haven't got garden space. The earlier you spark their interest, the better for them. Let them choose which bunch of asparagus the family will have with dinner and then let them snap off the ends or let them pick the herbs that will be used in tonight's supper and let them throw them into the pot or pan and give it a stir. Get them involved and the more likely they'll be to try and even finish the dish.
There is nothing exciting about ripping open a bag of processed food. However, it is very exciting to help something grow and be part of the process of cooking it. They'll learn not to eat things that have no resemblance to real food.
You can wrap these healthy treats in wax paper or recycled aluminum foil for taking on the go.
Makes 16 2inch bars
-butter for pan
-1 1/3 cups rolled oats
-1/2 cup raw sunflower seeds
-1/2 cup oat bran
-1 1/2 cups crisp brown-rice cereal
-1 cup dried cranberries
-2 tablespoons chopped crystallized ginger
-1/2 cup brown rice syrup
-1/4 cup turbinado sugar
-1 teaspoon vanilla extract
-1/2 teaspoon salt
1) (this is the kids part)
Lightly butter an 8 inch square baking pan. Mix the oats, seeds, oat bran, cereal, cranberries and ginger in a large bowl until well blended.
2) (mom / dad's part)
In a small saucepan, combine rice syrup, sugar, vanilla and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil and starts to thicken, 3-5 minutes.
3) Pour over the oat mixture and stir with a rubber spatula until evenly coated. Spoon into prepared pan and top with a sheet of wax paper. Press the mixture firmly and evenly into the pan. Cool to room temperature. Remove the wax paper and cut into bars. Wrap the bars individually or place them in an airtight container and store at room temperature.
Yes, kids are definitely picky eaters, well most of them are. Some kids will eat and try anything given to them. Yay, for those parents.
Healthy snacking doesn't have to be hard. Take advantage of a child's natural curiosity about food. Take them to the farmers market, get them involved in gardening and cooking. You can simply help them grow herbs in a window box if you haven't got garden space. The earlier you spark their interest, the better for them. Let them choose which bunch of asparagus the family will have with dinner and then let them snap off the ends or let them pick the herbs that will be used in tonight's supper and let them throw them into the pot or pan and give it a stir. Get them involved and the more likely they'll be to try and even finish the dish.
There is nothing exciting about ripping open a bag of processed food. However, it is very exciting to help something grow and be part of the process of cooking it. They'll learn not to eat things that have no resemblance to real food.
You can wrap these healthy treats in wax paper or recycled aluminum foil for taking on the go.
Makes 16 2inch bars
-butter for pan
-1 1/3 cups rolled oats
-1/2 cup raw sunflower seeds
-1/2 cup oat bran
-1 1/2 cups crisp brown-rice cereal
-1 cup dried cranberries
-2 tablespoons chopped crystallized ginger
-1/2 cup brown rice syrup
-1/4 cup turbinado sugar
-1 teaspoon vanilla extract
-1/2 teaspoon salt
1) (this is the kids part)
Lightly butter an 8 inch square baking pan. Mix the oats, seeds, oat bran, cereal, cranberries and ginger in a large bowl until well blended.
2) (mom / dad's part)
In a small saucepan, combine rice syrup, sugar, vanilla and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil and starts to thicken, 3-5 minutes.
3) Pour over the oat mixture and stir with a rubber spatula until evenly coated. Spoon into prepared pan and top with a sheet of wax paper. Press the mixture firmly and evenly into the pan. Cool to room temperature. Remove the wax paper and cut into bars. Wrap the bars individually or place them in an airtight container and store at room temperature.
Chewy Granola Bars: Healthy Snack
Teach your kids to connect with their food and they will snack healthfully for life.
Yes, kids are definitely picky eaters, well most of them are. Some kids will eat and try anything given to them. Yay, for those parents.
Healthy snacking doesn't have to be hard. Take advantage of a child's natural curiosity about food. Take them to the farmers market, get them involved in gardening and cooking. You can simply help them grow herbs in a window box if you haven't got garden space. The earlier you spark their interest, the better for them. Let them choose which bunch of asparagus the family will have with dinner and then let them snap off the ends or let them pick the herbs that will be used in tonight's supper and let them throw them into the pot or pan and give it a stir. Get them involved and the more likely they'll be to try and even finish the dish.
There is nothing exciting about ripping open a bag of processed food. However, it is very exciting to help something grow and be part of the process of cooking it. They'll learn not to eat things that have no resemblance to real food.
You can wrap these healthy treats in wax paper or recycled aluminum foil for taking on the go.
Makes 16 2inch bars
-butter for pan
-1 1/3 cups rolled oats
-1/2 cup raw sunflower seeds
-1/2 cup oat bran
-1 1/2 cups crisp brown-rice cereal
-1 cup dried cranberries
-2 tablespoons chopped crystallized ginger
-1/2 cup brown rice syrup
-1/4 cup turbinado sugar
-1 teaspoon vanilla extract
-1/2 teaspoon salt
1) (this is the kids part)
Lightly butter an 8 inch square baking pan. Mix the oats, seeds, oat bran, cereal, cranberries and ginger in a large bowl until well blended.
2) (mom / dad's part)
In a small saucepan, combine rice syrup, sugar, vanilla and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil and starts to thicken, 3-5 minutes.
3) Pour over the oat mixture and stir with a rubber spatula until evenly coated. Spoon into prepared pan and top with a sheet of wax paper. Press the mixture firmly and evenly into the pan. Cool to room temperature. Remove the wax paper and cut into bars. Wrap the bars individually or place them in an airtight container and store at room temperature.
Yes, kids are definitely picky eaters, well most of them are. Some kids will eat and try anything given to them. Yay, for those parents.
Healthy snacking doesn't have to be hard. Take advantage of a child's natural curiosity about food. Take them to the farmers market, get them involved in gardening and cooking. You can simply help them grow herbs in a window box if you haven't got garden space. The earlier you spark their interest, the better for them. Let them choose which bunch of asparagus the family will have with dinner and then let them snap off the ends or let them pick the herbs that will be used in tonight's supper and let them throw them into the pot or pan and give it a stir. Get them involved and the more likely they'll be to try and even finish the dish.
There is nothing exciting about ripping open a bag of processed food. However, it is very exciting to help something grow and be part of the process of cooking it. They'll learn not to eat things that have no resemblance to real food.
You can wrap these healthy treats in wax paper or recycled aluminum foil for taking on the go.
Makes 16 2inch bars
-butter for pan
-1 1/3 cups rolled oats
-1/2 cup raw sunflower seeds
-1/2 cup oat bran
-1 1/2 cups crisp brown-rice cereal
-1 cup dried cranberries
-2 tablespoons chopped crystallized ginger
-1/2 cup brown rice syrup
-1/4 cup turbinado sugar
-1 teaspoon vanilla extract
-1/2 teaspoon salt
1) (this is the kids part)
Lightly butter an 8 inch square baking pan. Mix the oats, seeds, oat bran, cereal, cranberries and ginger in a large bowl until well blended.
2) (mom / dad's part)
In a small saucepan, combine rice syrup, sugar, vanilla and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil and starts to thicken, 3-5 minutes.
3) Pour over the oat mixture and stir with a rubber spatula until evenly coated. Spoon into prepared pan and top with a sheet of wax paper. Press the mixture firmly and evenly into the pan. Cool to room temperature. Remove the wax paper and cut into bars. Wrap the bars individually or place them in an airtight container and store at room temperature.
Wednesday, November 11, 2009
Bacon-Wrapped Brussels Sprouts
Makes 6-8 appetizer servings
-Preheat oven to 400 degrees
-Microwave 10 slices of bacon, in batches, between paper towels, at HIGH for 1 1/2 minutes.
-Cut slices in half crosswise.
-Cut 10 Brussels sprouts in half lengthwise.
-Wrap 1 bacon piece around each Brussels sprout half; secure with a wooden pick.
-Place sprouts cut side down, on a lightly greased wire rack on a baking sheet.
-Sprinkle with pepper to taste.
-Bake at 400 degrees for 20-25 minutes or until bacon is crisp and Brussels sprouts are tender.
Serve with creamy mustard sauce:
Stir together 1/2 cup sour cream, 2 teaspoons whole grain mustard,1 teaspoon brown sugar and salt and pepper to taste in a bowl.
Makes 1/2 cup.
-Preheat oven to 400 degrees
-Microwave 10 slices of bacon, in batches, between paper towels, at HIGH for 1 1/2 minutes.
-Cut slices in half crosswise.
-Cut 10 Brussels sprouts in half lengthwise.
-Wrap 1 bacon piece around each Brussels sprout half; secure with a wooden pick.
-Place sprouts cut side down, on a lightly greased wire rack on a baking sheet.
-Sprinkle with pepper to taste.
-Bake at 400 degrees for 20-25 minutes or until bacon is crisp and Brussels sprouts are tender.
Serve with creamy mustard sauce:
Stir together 1/2 cup sour cream, 2 teaspoons whole grain mustard,1 teaspoon brown sugar and salt and pepper to taste in a bowl.
Makes 1/2 cup.
Tuesday, November 10, 2009
Chicken Tetrazzini (with 4 lovely variations)
6 servings
1 (7oz) package vermicelli
3 cups chopped cooked chicken
1 cup (4 oz) shredded Parmesan cheese
1 (10 3/4oz) can cream of mushroom soup
1 (10oz) container refrigerator alfredo sauce (or make your own or use what you have in the freezer)
1 (4oz) can sliced mushrooms drained (or use fresh sauted sliced mushrooms, that’s what I would do)
1/2 cup chicken broth
1/4 cup dry sherry
1/4 teaspoon freshly ground pepper
1/2 cup slivered almonds
(1)
-Preheat oven to 350 degrees
-Prepare pasta according to package directions
(2)
-Meanwhile, stir together chicken, 1/2 cup Parmesan cheese and next 6 ingredients, stir in pasta.
-Spoon mixture into 6 lightly greased ramekins or a lightly greased 11x7 inch baking dish.
-Sprinkle with Almonds and remaining 1/2 cup Parmesan cheese.
(3)
-Bake @ 350 degrees for 35 minutes or until bubbly.
Variations:
Chicken Tetrazzini with Marsala and Fresh Mushrooms
Substitute Marsala for sherry and 1 (8oz) package of sliced fresh mushrooms for canned mushrooms. Melt 2 tablespoons butter in a large skillet over medium-high heat;add mushrooms, and saute 4 or 5 minutes or until tender. Proceed with recipe as directed adding mushrooms with chicken.
Chicken Tetrazzini with Prosciutto and Peas
Substitute dry white wine for sherry. Saute 3 oz. finely chopped prosciutto in 2 tablespoons vegetable oil in a small skillet over medium high heat for 2 to 3 minutes or until crisp. Proceed with recipe as directed, stirring in prosciutto and 1 cup frozen baby English peas with pasta.
Chicken Tetrazzini with White Cheddar and Green Chiles
Substitute shredded white cheddar for Parmesan; 2 (4.5 oz) cans chopped green chiles undrained for canned mushrooms and dry white wine for sherry. Proceed with recipe as directed.
Chicken Tetrazzini with Caramelized Onions
Melt 2 tablespoons butter in a large skillet;over medium heat; add one large sweet onion diced and saute 20 minutes or until caramel colored. Stir in 1 tablespoon balsamic vinegar, 1/4 teaspoon salt, 1/8 teaspoon pepper. Proceed with recipe as directed, stirring onions in with pasta.
1 (7oz) package vermicelli
3 cups chopped cooked chicken
1 cup (4 oz) shredded Parmesan cheese
1 (10 3/4oz) can cream of mushroom soup
1 (10oz) container refrigerator alfredo sauce (or make your own or use what you have in the freezer)
1 (4oz) can sliced mushrooms drained (or use fresh sauted sliced mushrooms, that’s what I would do)
1/2 cup chicken broth
1/4 cup dry sherry
1/4 teaspoon freshly ground pepper
1/2 cup slivered almonds
(1)
-Preheat oven to 350 degrees
-Prepare pasta according to package directions
(2)
-Meanwhile, stir together chicken, 1/2 cup Parmesan cheese and next 6 ingredients, stir in pasta.
-Spoon mixture into 6 lightly greased ramekins or a lightly greased 11x7 inch baking dish.
-Sprinkle with Almonds and remaining 1/2 cup Parmesan cheese.
(3)
-Bake @ 350 degrees for 35 minutes or until bubbly.
Variations:
Chicken Tetrazzini with Marsala and Fresh Mushrooms
Substitute Marsala for sherry and 1 (8oz) package of sliced fresh mushrooms for canned mushrooms. Melt 2 tablespoons butter in a large skillet over medium-high heat;add mushrooms, and saute 4 or 5 minutes or until tender. Proceed with recipe as directed adding mushrooms with chicken.
Chicken Tetrazzini with Prosciutto and Peas
Substitute dry white wine for sherry. Saute 3 oz. finely chopped prosciutto in 2 tablespoons vegetable oil in a small skillet over medium high heat for 2 to 3 minutes or until crisp. Proceed with recipe as directed, stirring in prosciutto and 1 cup frozen baby English peas with pasta.
Chicken Tetrazzini with White Cheddar and Green Chiles
Substitute shredded white cheddar for Parmesan; 2 (4.5 oz) cans chopped green chiles undrained for canned mushrooms and dry white wine for sherry. Proceed with recipe as directed.
Chicken Tetrazzini with Caramelized Onions
Melt 2 tablespoons butter in a large skillet;over medium heat; add one large sweet onion diced and saute 20 minutes or until caramel colored. Stir in 1 tablespoon balsamic vinegar, 1/4 teaspoon salt, 1/8 teaspoon pepper. Proceed with recipe as directed, stirring onions in with pasta.
Monday, November 9, 2009
Hot Fudge Brownie Cake
8 servings
1 cup all purpose flour
2 tablespoons unsweetened cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups granulated sugar, divided
1/2 cup milk @ room temperature
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 firmly packed light brown sugar
1/4 cup unsweetened cocoa
1 1/2 cups boiling water
Whipped Cream or Ice Cream
-Preheat oven to 350 degrees
-Stir together flour and next 3 ingredients and 3/4 cup granulated sugar in a large bowl.
-stir in milk, oil and vanilla
-Spread batter into a lightly greased 8 inch square pan
-Combine brown sugar, cocoa,and remaining 1/2 cup granulated sugar in a small bowl
-Sprinkle over batter in pan.
-Using a spoon, gently drizzle 1 1/2 cups boiling water over the batter, being careful not to disturb layers. (DO NOT STIR)
-Bake at 350 degrees for 45 minutes or until a cake layer forms on top and layer springs back when touched.
-Let cool on wire rack, 25 minutes.
-Sere warm with whipped cream or ice cream.
Variations:
Chocolate Cherry Pudding Cake
-Thaw 1 (12 oz) frozen, dark, sweet, pitted cherries.
-Drain. Pat cherries dry with paper towels.
-Prepare recipe as directed until just before baking; sprinkle cherries over batter.
-Proceed as directed.
Mocha Pudding Cake
-Substitute hot freshly brewed, strong coffee for boiling water.
-Proceed as directed
1 cup all purpose flour
2 tablespoons unsweetened cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups granulated sugar, divided
1/2 cup milk @ room temperature
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 firmly packed light brown sugar
1/4 cup unsweetened cocoa
1 1/2 cups boiling water
Whipped Cream or Ice Cream
-Preheat oven to 350 degrees
-Stir together flour and next 3 ingredients and 3/4 cup granulated sugar in a large bowl.
-stir in milk, oil and vanilla
-Spread batter into a lightly greased 8 inch square pan
-Combine brown sugar, cocoa,and remaining 1/2 cup granulated sugar in a small bowl
-Sprinkle over batter in pan.
-Using a spoon, gently drizzle 1 1/2 cups boiling water over the batter, being careful not to disturb layers. (DO NOT STIR)
-Bake at 350 degrees for 45 minutes or until a cake layer forms on top and layer springs back when touched.
-Let cool on wire rack, 25 minutes.
-Sere warm with whipped cream or ice cream.
Variations:
Chocolate Cherry Pudding Cake
-Thaw 1 (12 oz) frozen, dark, sweet, pitted cherries.
-Drain. Pat cherries dry with paper towels.
-Prepare recipe as directed until just before baking; sprinkle cherries over batter.
-Proceed as directed.
Mocha Pudding Cake
-Substitute hot freshly brewed, strong coffee for boiling water.
-Proceed as directed
Sunday, November 8, 2009
Whole-Wheat Nut Bread
(Yields 1 large loaf or 2 smaller loaves)
2 packages active dry yeast
2tablespoons granulated sugar
1 1/2 cups warm water (100 to 115 degrees approximately)
4 cups whole wheat flour
1 3/4 to 2 cups all purpose flour, or more if needed
1 tablespoon salt
3/4 cup milk
1/2 cup honey
2 tablespoons melted butter
1/4 cup pine nuts, toasted for 3 minutes
1/4 cup raisins, preferably soaked in a little sherry or cognac
-Combine the yeast and the sugar in 1/2 cup of the warm water, and let proof.
-Combine with the flours and salt in a large mixing bowl.
-Make a well in the flour mixture and add the remaining cup warm water, the milk and the honey.
Blend well, adding additional all purpose flour if the dough seems too sticky and soft to knead.
-Add melted butter.
-Turn out onto a floured surface and knead until smooth and elastic, about 10 to 12 minutes.
-Place the dough in a large buttered bowl and turn to coat with butter on all sides.
-Cover and let rise in a warm, draft-free place until doubled in bulk.
--------------------------------------------------------------------------------Punch the dough down and knead in the nuts and the raisins.
-Divide into two pieces, form into two loaves, and place in well buttered 9x5x3 inch loaf tins, or else form one large loaf and bake in a buttered 12 inch tin.
-Cover and let rise again until doubles in bulk.
-Bake in a preheated 425 degree oven for 10 minutes, then reduce heat to 350 degrees and continue baking for 25 to 30 minutes, or until the bread sounds hollow when tapped with the knuckles.
-Cool on a rack.
2 packages active dry yeast
2tablespoons granulated sugar
1 1/2 cups warm water (100 to 115 degrees approximately)
4 cups whole wheat flour
1 3/4 to 2 cups all purpose flour, or more if needed
1 tablespoon salt
3/4 cup milk
1/2 cup honey
2 tablespoons melted butter
1/4 cup pine nuts, toasted for 3 minutes
1/4 cup raisins, preferably soaked in a little sherry or cognac
-Combine the yeast and the sugar in 1/2 cup of the warm water, and let proof.
-Combine with the flours and salt in a large mixing bowl.
-Make a well in the flour mixture and add the remaining cup warm water, the milk and the honey.
Blend well, adding additional all purpose flour if the dough seems too sticky and soft to knead.
-Add melted butter.
-Turn out onto a floured surface and knead until smooth and elastic, about 10 to 12 minutes.
-Place the dough in a large buttered bowl and turn to coat with butter on all sides.
-Cover and let rise in a warm, draft-free place until doubled in bulk.
--------------------------------------------------------------------------------Punch the dough down and knead in the nuts and the raisins.
-Divide into two pieces, form into two loaves, and place in well buttered 9x5x3 inch loaf tins, or else form one large loaf and bake in a buttered 12 inch tin.
-Cover and let rise again until doubles in bulk.
-Bake in a preheated 425 degree oven for 10 minutes, then reduce heat to 350 degrees and continue baking for 25 to 30 minutes, or until the bread sounds hollow when tapped with the knuckles.
-Cool on a rack.
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