Monday, December 21, 2015
orange fluff jello salad
When I made this for a dinner party along with a green salad, my family couldn't identify it because I've probably only made a salad like this once and it was most likely over 10 years ago. Surprisingly enough my family liked it so well I'm making it again for Christmas dinner.
orange fluff jello salad (adapted from Six Sisters Stuff)
1 large package cook and serve vanilla pudding (4.6 ounces)
1 large package orange jell-o (6 ounces)
2 cups water
1 (16 ounce) Cool Whip
20 ounces pineapple tidbits, drained
22 ounces mandarin oranges, drained
Mix together pudding, Jell-o and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened, about an hour. Beat until creamy. Fold in Cool Whip and fruit. Chill about an hour before serving.
Tuesday, December 15, 2015
singapore chicken stew
Hall of Fame. And that is coming from my husband who gives that title out sparingly. I agree- this soup was mighty tasty and I wish I had doubled the recipe because there aren't any leftovers for tomorrow. So glad I found this recipe!!
singapore chicken stew (myrecipes.com)
1 pound boneless, skinless chicken breasts
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon hot chili flakes
1/2 teaspoon Chinese five spice (I used curry powder)
1 tablespoon vegetable oil
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 can (13.5 ounces) light coconut milk
1 can (14.5 ounces) chicken broth
2 cups lightly packed washed baby spinach leaves
1 can (14 ounces) baby corn, drained
2 roma tomatoes, rinsed, cored and chopped
1/4 cup sliced can water chestnuts (I used sliced bamboo shoots- loved them!)
1/4 cup thinly sliced green onions
1 tablespoon lime juice
3 tablespoons chopped fresh cilantro leaves
Rinse chicken, pat dry and cut into chunks. In a ziplock bag, mix flour, salt, chili flakes and five spice. Add chicken pieces and mix to coat.
Pour oil into a 4-5 quart pan over medium-high heat. Add chicken mixture, garlic and ginger. Stir frequently until chicken is cooked on the outside but still pink in the center, about 3 minutes. Add coconut milk and broth and bring to a simmer. Adjust heat to maintain a simmer, cover and cook to blend flavors, about 5 minutes.
Stir in spinach, corn, tomatoes, water chestnuts (or bamboo shoots!), green onions and lime juice and cook, stirring often, until spinach is wilted. Sprinkle with cilantro before serving from pan.
Saturday, December 12, 2015
ward party- dessert waffle bar
Primary was in charge of food for our ward's Christmas party. We anticipated serving 200 people which we came very close to doing. Being in charge of food is always tricky- will we have enough food? Will it meet expectations? Will the event be beautiful and festive? Can we stay within our budget??! We decided on a dessert waffle bar. Waffles were cooked in the kitchen and on the buffet line. Luckily they we had a bunch made in the kitchen because we blew 2 circuits in the cultural hall. :) We served waffles with vanilla ice cream, homemade hot fudge, homemade caramel sauce, strawberry sauce, mini chocolate chips, toasted coconut, crushed peppermint sticks, holiday sprinkles and whipped cream. We had bottled water for beverages. The decorations on the buffet line were simple- a rectangular plastic tablecloth, a string of white lights over the top then tulle over the lights. I really liked the effect (before our short circuit, ha ha). For the serving dishes I bought glass bowls and glass candlesticks at the dollar store and my husband epoxy glued them together. There was a lot of interest in those! I really wanted the food to be simple and elegant and I think it worked out in the end. For invitations, paper goods, 200 gold place mats, 9 plastic tablecloths for the buffet tables, extention cords, scrapbook paper to cover the whipped cream canisters, all the food and ice it cost about $450. Relief Society spent about $35 on table decorations. They were creative in their decorations and much of it was homemade. Here are some pics before the event:
Friday, December 11, 2015
butterfinger dreams
This made for a very rich and delicious birthday dessert with Butterfinger bits in every layer. It's super easy to make especially if you cheat on the whipped cream layer like I did.
butterfinger dreams (adapted from Plain Chicken)
1 1/2 cups powdered sugar
1 cup flour
1 (8 ounce) package cream cheese, at room temperature
1/2 cup butter, at room temperature
2 cups Butterfinger Baking Bits, divided (found mine at Walmart)
1 cup heavy cream
3 Tbsp powdered sugar
Preheat oven to 350 degrees. Lightly spray a 9x11 pan with cooking spray.
Stir together 1 1/2 cups powdered sugar and flour in a bowl. Using a pastry cutter or fok, cut cream cheese and butter into flour mixture until crumbly. Stir in 1 cup of baking bits. Press mixture into prepared pan.
Bake for 3o minutes. Remove from oven and cool completely.
For topping, whip cream and 3 tablespoons powdered sugar together with a hand-held electric mixer until stiff (or use a container of Cool Whip like I did!). Fold in 3/4 cup bits. Spread over cake. Sprinkle remaining bits over the top. Cut into squares. Stir in refrigerator.
butterfinger dreams (adapted from Plain Chicken)
1 1/2 cups powdered sugar
1 cup flour
1 (8 ounce) package cream cheese, at room temperature
1/2 cup butter, at room temperature
2 cups Butterfinger Baking Bits, divided (found mine at Walmart)
1 cup heavy cream
3 Tbsp powdered sugar
Preheat oven to 350 degrees. Lightly spray a 9x11 pan with cooking spray.
Stir together 1 1/2 cups powdered sugar and flour in a bowl. Using a pastry cutter or fok, cut cream cheese and butter into flour mixture until crumbly. Stir in 1 cup of baking bits. Press mixture into prepared pan.
Bake for 3o minutes. Remove from oven and cool completely.
For topping, whip cream and 3 tablespoons powdered sugar together with a hand-held electric mixer until stiff (or use a container of Cool Whip like I did!). Fold in 3/4 cup bits. Spread over cake. Sprinkle remaining bits over the top. Cut into squares. Stir in refrigerator.
Tuesday, December 1, 2015
chocolate cherry fudge
Christmas is in full swing at our house. We love Christmas at our house and we've had to make ourselves wait to make Christmas goody deliveries. When we received our first plate of Christmas goodies on November 30th I gave myself permission to jump on the bandwagon. This fudge is delicious, soft and creamy. I love to make fudge because it reminds me of my grandma Betty Mae who made fudge every Christmas. I love to make all kinds of fudge- this was my first time making cherry fudge. Merry Christmas!
(Our labels this year say "Have a very Cherry Christmas!". You could also write "Hope your Christmas is Cherry and Bright!")
chocolate cherry fudge
3 cups sugar
1 1/2 sticks butter
2/3 cup evaporated milk
1 bag semi-sweet chocolate chips (12 ounces)
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla
2/3 cup diced dried cherries
Heat sugar, butter and milk to a full rolling boil, stirring constantly. Boil on medium heat until candy thermometer reaches 234 degrees. Remove from heat. Stir in chocolate and marshmallow creme until melted. Stir in vanilla and cherries. Spread in a greased 9-inch square pan. Cool at room temperature at least 4 hours. Cut into small squares.
creamy basil parmesan italian chicken soup
Hall of Fame! This soup recipe was an instant hit at my home. In fact, it's my new favorite and I can't imagine that changing any time soon. Don't bother going out- stay in and have a bowl of heaven at home. Enjoy with some crusty bread.
creamy basil parmesan italian chicken soup (adapted from Carlsbad Cravings)
3 large chicken breasts, chopped bite sized
1 cup whole wheat small macaroni
2 tablespoons olive oil, divided
2 tablespoons butter
1 small onion, chopped
1 cup sliced carrots
1 cup chopped celery
1 red bell pepper, chopped
6 garlic cloves, minced
1/4 cup flour
6 cups chicken stock
2 (14.5 ounce) cans fire roasted diced tomatoes, undrained
2 bay leaves
1/2 teaspoon dried oregano
1/2 teaspoon cumin
1 tablespoon chicken stock
1/4 cup loosely packed fresh basil, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup heavy cream or half and half (I used half and half)
1 cup grated Parmesan cheese
Heat 1 tablespoon oil in a soup ot over medium high heat. Add chicken and cook until almost done. Remove to a plate.
Melt butter with 1 tablespoon olive oil in the now empty pot and heat over medium high heat. Add onions and carrots and cook while stirring for 4 minutes.
Add celery, red peppers and garlic and cook for 1 minute. Sprinkle in flour and cook, while stirring. Gradually stir in chicken stock followed by tomatoes, bay leaves, pasta and all remaining herbs and spices. Bring to a boil; cover and reduce to a gentle simmer. Add the chicken and continue to simmer for 15-20 minutes.
Stir in Parmesan cheese followed by half and half.
Tuesday, November 24, 2015
dirt dessert, Christmas style
We love Christmas around here and got a head start this year when one of my kids wanted to celebrate Christmas for her birthday. She wanted dirt dessert and said we should put some trees in the dirt so we came up with these edible trees made out of waffle cones, icing and candy "ornaments". I thought we were pretty darn clever. :)
dirt dessert
our dirt dessert recipe is HERE.
Monday, October 19, 2015
slow cooker pork roast with gravy
Dinner doesn't get any easier than this or more comforting. Throw 4 ingredients into a slow cooker and force yourself to buy a container of already-mashed mashed potatoes. Grab a fruit tray and dinner is served!
slow cooker pork roast with gravy (adapted from dinners, dishes & desserts)
3-4 pound pork loin roast
1 packet onion soup mix (I bought mine at Trader Joe's- no MSG and fewer ingredients)
2 cups chicken broth
1 packet pork gravy mix
Place pork loin, onion soup mix and chicken stock into a slow cooker. Cook on high for 8-10 hours. Shred pork. Serve over mashed potatoes.
Saturday, October 17, 2015
Hershey's "perfectly chocolate" chocolate frosting
This is the best chocolate frosting! I remember when I was a kid I always requested a chocolate cake with chocolate frosting for my birthday. This is the same chocolate frosting my mom always made and she found the recipe on the back of the Hershey's cocoa powder just like I did this morning. Mmmmm!!!
Hershey's "perfectly chocolate" chocolate frosting
1/2 cup butter
2/3 cup Hershey's cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter (I used the microwave). Stir in cocoa powder. Alternately, add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk if needed. Stir in vanilla. About 2 cups frosting.
Tuesday, October 6, 2015
guacamole stuffed chicken breasts
Introducing my new favorite thing to eat- guacamole stuffed chicken breasts! I took a picture before baking know that afterwards I wouldn't want to prolong eating them and I was right. I served them with a salad and green beans. I could eat this meal all over again. Right now.
guacamole stuffed chicken breasts (adapted from the wholesome dish)
3 giant boneless, skinless chicken breasts, filleted
1 container guacamole
2 large eggs
1 cup plain panko breadcrumbs
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
cooking spray
Preheat oven to 400 degrees.
Use a mallet to pound each chicken breast thin and flat. Set aside.
Divide the guacamole between the chicken pieces and spread it into a thin layer. Roll up the chicken, starting with the skinniest edge.
In a shallow bowl, whisk the eggs.
In a separate bowl, add the breadcrumbs and spices. Stir to combine.
Roll the stuffed chicken in the eggs. Let the excess egg drip off. Press and roll the chicken in the breadcrumbs. Shake off the excess breadcrumbs. Place the chicken seam-side down in a baking dish that has been sprayed with cooking spray. Discard the remaining egg and breadcrumbs.
Bake for 30 minutes or until the chicken is cooked through and its coating is golden brown and crispy.
Friday, September 4, 2015
mini pancake kabobs
I saw these and they were so cute I had to make them. Next time I will replace the banana with a slice of peach or strawberry but the banana was all I had on hand this time. The kids went crazy for them, even my husband. Wait! I just saw on the blog I heart naptime that they used Nutella and strawberries- I totally should've used that. That's what I'm doing next time.
mini pancake kabobs (I heart naptime)
pancake batter (follow directions on package)
fruit
peanut butter or nutella
syrup for drizzling
There's not much to tell. I made some Krusteaz pancake mix and used a teaspoon to drop the batter into the skillet. I made the little pancakes then alternated pancakes, peanut butter and bananas on a fancy toothpick then drizzled some syrup on top. Next time I will alternate pancakes, nutella and strawberries!
Wednesday, August 26, 2015
easy homemade salsa
Don't not make this recipe simply because I am not a photographer and can't make foods look as delicious as they really are. I was so glad I had seen this recipe and purchased the ingredients because I had forgotten about it until just minutes before the missionaries came to dinner. It's delicious. My son asked, "Can you just always make salsa?" With a recipe like this the answer is yes.
easy homemade salsa (dinners, dishes and desserts)
1 large can whole tomatoes
2 teaspoons cumin
1 teaspoon onion powder
1-2 teaspoons garlic powder
1 teaspoon salt
1/2 jalapeno, minced (I used one but I should've used two!)
Put everything into the blender and process until smooth. That's it!
Store in an air tight container in the fridge for 1-2 weeks. I doubt it will last that long in this house!
Wednesday, August 19, 2015
black and blueberry crumble
My friend Deon dropped this by one evening as a thank you for my husband going to scout camp. We saved it until the morning and when my husband returned the family enjoyed it together. This crumble was a big hit and the consistency was perfect. It was like dessert for breakfast.
black and blueberry crumble (my friend Deon)
filling
3 cups fruit
2 tablespoons lemon juice
1 tablespoon sugar, optional
crust and topping
1 1/3 cups brown sugar
1 cup flour
1 cup oats
1/2 cup melted butter
1/2 teaspoon cinnamon
1/2 teaspoon salt
Press crust into pan and bake for 12 minutes at 375 degrees. Add fruit minus the juice. Add topping and bake 12-15 minutes. Should be golden and bubbly.
Wednesday, August 12, 2015
therese's whole wheat dinner rolls
Hall of Fame! My friend Therese and her daughter stopped by Sunday afternoon with these rolls as a thank you. Doesn't food make the best thank you?! I've always thought so. It was sort of embarrassing that as we stood at the doorway chatting that my kids started eating the rolls. My kids loved them so much I had to try them and before you knew it the entire family was eating rolls in front of them, eating while talking. I hope instead of thinking our manners were atrocious it was more of a compliment. I asked for the recipe right away because I know how difficult it is to find a whole wheat roll recipe that is light and fluffy and delicious. These rolls are insanely good.
therese's whole wheat dinner rolls (my friend Therese)
3/4 cup plus 3 tablespoons warm water
2 tablespoons dry milk
3 1/2 tablespoons honey
2 teaspoons fast rise yeast
1 teaspoon salt
3 tablespoons butter, cut into thin slices
3 cups whole white wheat flour
Add all the ingredients, except for the flour, into bread
mixer. Once yeast is activated, add flour and mix for at least 8-10 minutes on
high. Add more flour if dough is still sticky. Shape dough into crescent shapes
and place on prepared cookie sheet.
Spray the tops of the rolls with cooking spray or butter and lightly
cover rolls with plastic wrap. Let rise for 45 minutes then bake in preheated
350 degree oven for 12-20 minutes or until just slightly golden. Makes about 12
rolls. Enjoy!
Tips from Therese's sister who developed this recipe (Therese gets the credit because she made them for us!):
*I prefer using white wheat flour instead of red wheat
flour. It makes a more delicate texture for the rolls. I also grind it fresh
before every batch.
*You can let the dough rise once before shaping it into
rolls and then again after the dough is in the roll shape but I’m usually too
busy for this extra step and I think they turn out just fine with just one
rising.
* Try not to overcook the rolls.
*I always double this recipe because my kids devour them so
fast!
Saturday, July 25, 2015
thai green curry chicken
My husband requested thai green curry chicken for dinner this week so I hopped to it. We went out for Thai food last week so I was excited to give it a try. It was great!
thai green curry chicken (adapted from allrecipes.com)
3 skinless, boneless chicken breast halves, cut into 1-inch cubes
1 tablespoon soy sauce
1 tablespoon flour
2 tablespoons cooking oil
2 tablespoons green curry paste
2 green onions with tops, chopped
3 cloves garlic, peeled and chopped
1/2 container fresh stir fry veggies from Trader Joe's (or chop your favorites)
1 teaspoon fresh ginger, peeled and finely chopped
2 cups coconut milk (I used light)
1 tablespoon soy sauce
2 tablespoons white sugar (I used 1 tablespoon Splenda)
1/2 cup cilantro leaves
Toss chicken first in 1 tablespoon soy sauce then in flour, coating pieces evenly. Heat oil in a large wok over medium high heat. Place chicken in the wok, cook and stir chicken until browned, about 5 minutes. Remove chicken.
Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant then stir in green onions, garlic and ginger; cook 2 minutes. Return chicken to the skillet and add the vegetables stirring to cat with the curry mixture. Stir the coconut milk, 1 tablespoon soy sauce and sugar into the mixture. Allow to simmer for 20 minutes until the chicken is tender. Serve with cilantro leaves or cook them in the mixture.
Monday, July 13, 2015
orange julius
A couple weeks ago I pulled up to my friend Shonda's house to pick up my kids and all of our kids were lined up on the top step of the front porch sitting and sipping orange julius's out of canning jars with striped straws. The whole scene could've made the cover of Country Living. Our orange julius's that I made last night weren't as cute and we slurped them around the kitchen table. BUT, they were a huge hit especially with my husband who hadn't had one in years. He raved about this recipe. What I love is that the ingredients are simple and I usually have them on hand. An easy way to please a family!!
orange julius (my friend Shonda)
6 ounces frozen orange juice concentrate
1 cup water
1 cup milk
1/2 cup sugar
1-2 cups ice (I used 2 cups)
1 teaspoon vanilla
Blend and serve!
Wednesday, July 8, 2015
white chocolate dipped waffle cones
For not having big plans leading up to the 4th of July, it turned out to be super fun thanks to some great friends who invited us over for fireworks and vanilla bean ice cream served in these festive waffle cones that they dip every year. What a great tradition! This would be a great alternative to birthday cake at birthday parties- oh the crumbs and all the little feet that step on them!!
white chocolate dipped waffle cones (my friend Shonda)
waffle cones
white chocolate, melted
sprinkles
Dip the edges of the waffle cones into melted white chocolate. Decorate with sprinkles! Let set on wax paper.
Tuesday, June 30, 2015
coconut chicken curry
I bought a Joy of Cooking cookbook at a garage sale for $2 on Saturday and this is the first recipe I decided to try. It was a joy to cook- my oldest chopped the vegetables as I gathered the other ingredients. My husband walked in the door just as dinner was ready and the weather was perfect for enjoying dinner outdoors. This was a very enjoyable dish, easy to prepare and healthy. We'll have it again sometime!
coconut chicken curry (adapted from The Joy of Cooking cookbook)
2 pounds chicken breasts (I fileted mine) seasoned with salt and pepper
2 tablespoons vegetable oil
1 cup chopped onions
1 large carrot, sliced
1/2 cup peas, thawed if frozen
2 scallions, sliced
1 jalapeno pepper, seeded and chopped (we didn't have one so used garlic chile sauce to heat up the dish)
1 tablespoon finely chopped peeled fresh ginger
1 tablespoon minced garlic
1 1/2 cups light coconut milk
1/2 cup golden raisins
1 tablespoon curry powder
1 teaspoon salt
Heat oil over high heat. Add chicken and brown on both sides. Remove from the pan. Add onions, carrot, peas, scallions, jalapeno pepper, ginger and garlic. Cook until the vegetables are soft, 5 minutes. Add coconut milk, raisins, curry powder and salt. Add the chicken, reduce the heat and simmer for 20 minutes or until the sauce is thickened and the rice is cooked. Serve with cooked rice.
Saturday, June 27, 2015
cherry pineapple jam
Jam. Truly a labor of love. I made 36 half pints of cherry jam which will be put to good use this Christmas. Yes, I think ahead that far. This was my first time making cherry jam. I never even knew about cherry pitters until recently- what a terrific invention! My cherry pitter pits 4 cherries at a time and arrived in 2 days thanks to amazon.com. It really is a fun toy. If I hadn't run out of cherries I'd still be making it...
cherry pineapple jam (adapted from kraftrecipes)
2 cups prepared fully ripe sweet cherries
2 cups crushed pineapple
1 box fruit pectin
5 cups sugar, measured into separate bow
1/4 teaspoon almond extract
Stem and pit cherries. Finely chop of grind fruit. Measure exactly 2 cups of the prepared cherries into a large pot. Add 2 cups crushed pineapple. Stir in lemon juice. Stir pectin into fruit mixture in pot. Bring to a full rolling boil on high heat, stirring constantly. Stir in sugar and extract. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat; skim off any foam with spoon. Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in steam canner. Process 10 minutes. Remove jars and place upright to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.
Thursday, June 25, 2015
slow cooker taco soup
This was requested by my oldest; my lover of food. This soup cooked for 8 hours so the beef was very tender- my kids went hog wild for it!
slow cooker taco soup (adapted from allrecipes.com)
2 pounds ground beef
1 onion, chopped
1 can kidney beans with liquid
1 can tomato sauce
2 cups water
1 (28 ounce) can tomato puree
1 (4 ounce) can diced green chiles
1 (1.25 ounce) package taco seasoning mix
1 cup of your favorite salsa
shredded cheese for serving
tortilla chips for serving
sour cream for serving
In a skillet ground the beef. In a slow cooker, combine cooked ground beef, onion, kidney beans, tomato sauce, water, tomato puree, green chiles, taco seasoning and salsa. Cook on low for 8 hours. Serve with the works- cheese, tortilla chips and sour cream.
Tuesday, June 9, 2015
blueberry white chocolate oatmeal cookies
One of my favorite things about Oregon are the blueberries. Another favorite is my friend Shonda. She made these delicious cookies and shared them with my family today. They got rave reviews and my husband said they're even better than the Mrs. Fields cookies you can get at the mall. So how do you like that?!
blueberry white chocolate oatmeal cookies (my friend Shonda found the recipe at Picky Palate)
2 sticks butter, softened
3/4 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 1/2 tablespoons vanilla extract
2 1/2 cups flour
2 1/2 cups quick oats
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups dried blueberries (you can get them at Costco or if you're an Oregonian you can pick them yourself and dry your own!)
1 cup white chocolate chips
Preheat oven to 350 degrees. In a stand mixer, beat the butter and sugars until light and fluffy. Beat in the eggs and vanilla until well combined.
Place flour, oatmeal, baking soda and salt into a large bowl; mix to combine. Add dry ingredients to wet ingredients along with the blueberries and white chocolate. Mix until just combined.
Use a medium cookie scoop and scoop dough onto a silpat or parchment lined baking sheet. Bake for 9-11 minutes or until edges are just turning golden brown.
Remove and let cool for 5 minutes before removing from pan.
Makes 4 dozen normal sized cookies.
Sunday, May 24, 2015
double chocolate orange brownies
My husband declared these Hall of Fame! He says it's the orange essence that did it. I normally go for the box because I've been disappointed by made-from-scatch brownies. Not these. These are worth the extra effort, which by the way isn't much effort. If you can crack a couple of eggs, pour in water and oil for a box mix you're half way to these brownies.
double chocolate orange brownies (Taste of Home)
3/4 cup butter, cubed
4 ounces unsweetened chocolate, chopped
3 eggs
2 cups sugar
1 teaspoon orange extract
1 teaspoon orange zest
1/2 teaspoon vanilla extract
1 cup flour
1 cup semisweet chocolate chips
Preheat oven to 350 degrees. Melt butter and chocolate in a microwave proof bowl. Stir until smooth. Cool slightly In another bowl, beat the eggs with the sugar. Combine the two mixtures. Add orange extract, orange zest, extracts and flour. Pour into a prepared 13x9 pan. Sprinkle with chocolate chips. Bake for 25 minutes or until a toothpick comes out clean. Do not over bake. Cool completely and cut into 2 dozen brownies.
Saturday, April 18, 2015
cinnamon glazed popcorn
When I saw this recipe I knew it was for me. Sweet, salty & savory. Crunchy & fresh but a tad bit sticky. Simple to make and quick to be devoured.
cinnamon glazed popcorn (simplykierste.com)
2 bags popped popcorn
1/4 cup butter
3 tablespoons water
3/4 cup sugar
1/8 teaspoon salt
1/2 teaspoon vanilla
1 1/2 teaspoons ground cinnamon
Place popcorn in a very large mixing bowl. Make sure you remove the un-popped kernels first. Melt butter in a small saucepan. Add water, sugar and salt. Bring to a boil over medium heat and cook for 2-3 minutes. Remove from heat and stir in vanilla and cinnamon. Drizzle about half the cinnamon mixture over the popcorn. Stir gently to coat. Add remaining cinnamon mixture and stir until all the pieces are coated.
Tuesday, April 14, 2015
ceviche tacos
Hall of Fame! There are actually two kinds of fish tacos featured here. The one on the left is what we call a "sauteed fish taco" and the one on the right is a ceviche taco. When my husband asked me to thaw some fish for ceviche tacos I was afraid. Ceviche is typically made from fresh raw fish cured in citrus juices. Sounds amazing, right? Well, I made it once and it was terrible. It was my mistake for thinking it was the ceviche and not me- these are AMAZING! My husband recently returned from a surf trip to Monterrey, California and lived on tacos while he was gone which I am sure provided the inspiration for these. Since I was afraid of the ceviche at first, he sauteed some tacos for me so I got to try both. I'll give you both recipes. I am no longer afraid of ceviche!
my husband's ceviche tacos (pass the peas, please)
1/3 cup lemon juice
1/3 cup lime juice
Tapatio sauce
tuna steaks diced into bite-sized pieces
corn tortillas, diced tomatoes, mozzarella, shredded lettuce Renfro's green salsa, cilantro
He cut the tuna into bite-sized pieces then marinated it in the citrus juices with the tapatio for about 4-5 hours. That "cooks" the fish. He put the corn tortillas on the stove directly over the flame to make them nice and hot and toasty then filled them with ceviche, diced tomatoes, shredded lettuce, mozzarella, green salsa and cilantro. They were pretty heavenly!
my husband's sauteed tuna tacos (pass the peas, please)
diced tuna steak
few teaspoons of apple cider vinegar
a little olive oil
Pappy's garlic and herb seasoning
He mixed it all up and sauteed it. He put the fish into corn tortillas that he had placed over the flame on our stove to warm. They were topped with diced tomatoes, mozzarella, shredded lettuce, green salsa and cilantro.
Saturday, March 28, 2015
pork and rice meatball soup
I say Hall of Fame, my husband said almost Hall of Fame. It's so good all four kids ate it and enjoyed it. Make it- you'll be glad you did.
pork and rice meatball soup (Real Simple Magazine, January 2015)
1/2 cup cooked white rice (I used brown jasmine rice)
2 large eggs, beaten
1 teaspoon dried oregano
3 scallions, finely chopped
3 cloves garlic, chopped
kosher salt and black pepper
1 pound ground pork
2 tablespoons olive oil
1 (14.5 ounce) can diced tomatoes
6 cups chicken broth
1 bunch spinach, about 4 cups
fresh cilantro, grated Cheddar and sour cream for serving
Combine the rice, eggs, oregano, a third each of the scallions and garlic, 1/2 teaspoon of the cumin, and 1/2 teaspoon each salt and pepper in a bowl. Add the pork and gently mix with your hands until just combined. Form the mixture into meatballs (I formed about 24). Broil on the prepared baking sheet, until cooked through. Recipe called for 8-10 minutes but to get them nice and brown on top I cooked mine much longer.
Heat broiler. Line a rimmed baking sheet with foil.
Meanwhile, heat the oil in a large pot over medium heat. Add the remaining scallions, garlic, and cumin and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the scallions are tender, 1 to 2 minutes. Add the tomatoes and cook, stirring occasionally, until starting to thicken, 4 to 6 minutes.
Add the broth and bring to a boil. Stir in the spinach and meatballs.
Serve topped with the cilantro, Cheddar, and a dollop of sour cream.
Saturday, January 17, 2015
quick and easy thai coconut chicken soup
Delicious.
quick and easy thai coconut chicken soup (my friend Liz found the recipe at Our Best Bites)
1 teaspoon olive oil
1 1/2 tablespoon minced jalapeno pepper
1 1/2 tablespoons fresh minced ginger
2 (14.5 ounce) cans chicken broth
1 (14 ounce) can light coconut milk
1/2 teaspoon salt
1/2 cup cooked whole grain basmati rice (Our Best Bites uses Ramen Noodles without the seasoning packet)
3/4 cup mushrooms (they're so delicious, you must put them in)
1 ½ tablespoon fresh lime juice
2 tablespoon chopped cilantro
1 cup diced or shredded cooked chicken
toppings: additional chopped cilantro, sliced green onions, and lime wedges
Heat medium sized pot to medium-high heat on stove top. Add olive oil, jalapeno, and ginger (if using fresh.) Cook for 1-2 minutes, stirring frequently, until jalapeno and ginger are softened and fragrant. If using ground ginger, add now and stir. Add chicken broth, coconut milk, and salt and increase heat to bring mixture to a boil. Reduce to simmer and add noodles (note you will discard seasoning packet that comes with noodles.) Simmer 3-5 minutes, until noodles are softened. If using mushrooms, add them in the final 2-3 minutes of cooking the noodles. Add chicken and simmer for about 30 seconds to heat through. Remove pot from heat and stir in lime juice, chicken, and cilantro. Ladle into serving bowls and garnish with additional chopped cilantro, green onions, and lime wedges if desired. Serve immediately. Serves 4-6.
Monday, January 12, 2015
peach blueberry crumble (gluten free)
This is a FANTASTIC recipe! Everyone enjoyed it- and I love when I can turn fruit into a dessert for my family.
peach blueberry crumble, gluten free (adapted from Texanerin Baking)
1/2 cup oat flour (see below how to make your own)
6 tablespoons brown sugar
1/4 cup butter
1/2 cup rolled oats or quick oats
1/2 teaspoon cinnamon
1/4 teaspoon salt
filling
1/4 cup granulated sugar
2 tablespoons oat flour
1/4 teaspoon cinnamon
2 (32 ounce) cans peaches, drained or if fresh peaches are in season use them!
1 cup frozen blueberries or if you have fresh use them!
Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
In a medium bowl, mix together the oat flour and sugar. Cut the butter into the mixture using a pastry blender or fork. Add the oats, cinnamon and salt and stir until combined. Set aside.
To make the filling, mix together the sugar, oat flour and cinnamon in a medium bowl. Add the peaches and blueberries and stir just until combined. Pour into your 9x13 pan. Place crumbles on top. Bake for 35 minutes until the topping is golden brown, crisp and the filling is bubbling.
Remove from the oven and wait 10 minutes before serving.
If not eaten on the first day, cover and store at room temperature for 1 day. You can also refrigerate up to 4 days.
oat flour
To make oat flour, grind oats in a food processor or vita mix until flour like. For this recipe I blended a cup of oats and had about 1/4 cup left over.
Friday, January 2, 2015
birdseed wreath
You can imagine how excited I was when my kids went to my friend Shonda's house to play on Christmas Eve and got to make one of these darling birdseed wreaths and bring it home with them. I LOVE it! It's supposed to be hung outside but not where it is too wet which is tricky in the Pacific Northwest so this will be its home until the rain settles down...around the 4th of July. :) I look forward to finding the perfect tree, and there are plenty to choose from!
birdseed wreath (Infarrantly Creative)
4 cups of wild bird seed
1/2 cup warm water
1 envelope Knox gelatin
3/4 cup flour
bundt pan (Shonda used a disposable tin cake pan and put a plastic cup in the center for the hole)
nonstick spray
3 tablespoons light corn syrup
ribbon
Spray bundt pan with nonstick spray (or make your own like Shonda did).
Mix knox gelatin with 1/2 cup warm water and whisk until mixed. Whisk in the flour and corn syrup.
Add the bird seed and stir coating the seed well with a wooden spoon. Then pour it into your greased bundt pan. Press it tightly with the back of a wooden spoon into the bundt pan. Use wet hands to press it more if need be. Let it dry overnight. Once completely hardened it will come right out of the pan. Tie a bow and hang in an area that won't be exposed to the rain.
Thursday, January 1, 2015
molasses crinkles
I went to make this recipe for my dad who is visiting from out-of- town and I couldn't believe that this recipe wasn't already on my blog! I've been making this recipe for years from the "favorites" cookbook I've been compiling since college. I wasn't sure where this recipe originally came from at first but I compared it to the Betty Crocker recipe and it's the same! I have the recipe doubled in my cookbook because why make a single batch when you can double the recipe and share?! Here's the recipe, doubled.
molasses crinkles (Betty Crocker)
1 1/2 cups shortening
2 cups packed brown sugar
1/2 cup mild-flavor molasses or full-flavor molasses
2 eggs
4 1/2 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon slat
granulated sugar for rolling
Mix shortening, brown sugar, molasses and egg thoroughly in large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours (I didn't.).
Heat oven to 375 degrees. Grease cookie sheet. Shape dough into 1 1/4-inch balls. Roll in granulated sugar. Place balls 3 inches apart on cookie sheet.
Bake 10 to 12 minutes or just until set but not hard. Remove from cookie sheet to wire rack.
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