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Showing posts from September, 2013

Chicken Parmesan Stuffed Shells

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(originally made 11/2012)

Weather has turned chilly, comfort food is on my mind.   Tim and I love stuffed shells, but usually I make them with sausage and Jake can be persnickety about it.   Salsa shared the link to this one a while back, and I loved the idea of making them with chicken.

I used Penzey's Italian Seasoning in place of the parsley, garlic powder and oregano.    And I never measure  cheese, just eyeball it.   I had no cooked leftover chicken on hand, so I put some olive oil in a skillet, added some thin cut chicken breast and when they were cooked through I tossed them into the KA and let it do the shredding.   I added in the cheese mixture and when it was thoroughly blended I used a cookie scoop to fill the shells quickly.

I never cook my lasagna noodles, just add 1c of water and bake for longer, and I'll definitely be giving that method a try with this recipe too!   These were a huge hit here, and definitely will be going into the menu rotation.    …

Beef Empanadas

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(originally made 6/2012)

Our lives have been sort of scrambled since June.  Having Tim home has totally messed with my routine and forced me to come up with a lot more meals than before.    We got into a rut of the same old things, and then we started eating out/getting takeout far too much.   With the shift in weather, I've started going through my files for new dishes to try, and I thought this would be a nice use for ground beef.   This was a Foodgawker find, from the JoCooks Blog.  

Up front, I am not a huge fan of cumin so that got cut back.   The guys are also wimpy about heat, so I cut back the hot sauce.   I'd use a full tablespoon next time.    Tim felt that these needed cheese, so next time will add some to half of the batch.    I thought they needed more kick- so leftovers today will be eaten with Taco Bell Bold and Creamy Jalapeno sauce.

No one offering to hold flashlights tonight, they were too busy chowing these down  :)



 Beef Empanadas


  Amount  Mea…

Blueberry-Rhubarb Crumble

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(originally made 5/2011)

I saw this on TOH's Facebook page last week and couldn't wait to give it a try. The farm had local rhubarb and I've got tons of frozen berries. I baked mine in an oval corningware dish and ran the topping ingredients through the food processor. Awesome! Some of the topping sunk down, but it was still delicious.



 Blueberry-Rhubarb Crumble (TOH Aug/Sept 09)


6 cups fresh or frozen unsweetened blueberries
4 cups diced fresh or frozen rhubarb
1 cup sugar
1/4 cup all-purpose flour
TOPPING:
1 cup quick-cooking oats
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup cold butter
Whipped cream -- optional

In a large bowl, combine the blueberries, rhubarb, sugar and flour. Transfer to a greased 13-in. x 9-in. baking dish.
For topping, in a large bowl, combine the oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture.
Bake at 350° for 45-55…

Arancini

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There's a local casual Italian place we love, and the owner is always offering us samples of new things on the menu.   A while back Tim came home with some arancini, and it was amazing.    He's had a tough time of it this summer, and I've wanted to surprise him with some for weeks, but the rice held me back.    I cannot make rice.  It comes out wrong every time.   But yesterday I bit the bullet and managed to pull off what has been one of our favorite meals in a while. 

There are tons of recipes out there for arancini- some use peas (blech), some have a cube of cheese in the middle, but the common denominator is rice mixed with cheese and egg, then coated in more egg and crumbs and fried.   I put out a yell for help on a Facebook group, and was given some great advice from a fellow foodie, Peter B.    He makes lots of outstanding food, and it brings back tons of memories of food 'up the hill' at my grandmother's house.

The trick to these is the …

Buttermilk Bread

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(originally made 9/2012)

I earmarked a bunch of bread recipes over the weekend.    This one made the menu today due to it's ease of prep.    I do fear my bread machine is on it's last leg, while this rose and tastes amazing, I have a horizontal loaf pan and it should have risen a bit higher.   

I brush the top crust with butter then wrap the loaf in foil to keep it warm until meal time.    I always seem to have a little bit of buttermilk leftover from other recipes and this was great to use that up.   I'd definitely make this one again, maybe even just using the dough setting and then forming it and baking it in the oven.



 Buttermilk Bread


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup plus 2 tablespoons  water -- (70'-80')
     1/2           cup  warm buttermilk -- (70'-80')
  1           teaspoon  lemon juice
  2        tablespoons  butter or margarine -- softened
  …

Doritos Locos Nachos

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(originally made 9/2012)

Tim and Jake have an addiction to Taco Bell.   It was bad, but since they've introduced the new Doritos Locos Taco shells, it's gotten worse.    Tacos were a twice monthly meal here, but they kept begging me to find a way to make the shells out of Doritos.       This was as close as I could come, and since I actually remembered to snap a picture this time, I thought I'd pass the idea along here as well  :)

They sell Taco Bell brand taco seasoning now, but we prefer the Old El Paso Mild.



 * Exported from MasterCook *

                           Doritos Locos Nachos



  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  ground beef -- browned and drained
  1            package  taco seasoning mix
                        water -- per pkg instructions
                        Doritos
                        Mexican blend cheese -- shredded
                        shr…

Roasted potatoes with bacon and parmesan

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(originally made 9/2012)

We had leftover grilled chicken for dinner, so to change it up I wanted to add a new side dish.    So easy and so good, you could definitely do this in a disposable pan out on the grill as well.    Recipe is from Tasty Kitchen .   I added garlic salt, paprika, and a little rosemary.

Roasted potatoes with bacon and parmesan

Bacon Cheeseburger Pasta Skillet

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(originally made 8/2012)

Before Tim met me, he lived on a combination of take out, Hamburger Helper and Kraft Mac N Cheese.   I've bought him the boxed HH before, but would much rather make him a homemade version.   My friend Stacey shared her recipe with me and I made it for the guys the other night.   Both of them loved it which was awesome, because Jake normally is not a fan of foods touching.     He ate 1 1/2 bowls, and asked for more yesterday for lunch! 

I only had 1 1/2lbs ground beef, and I added the whole box of pasta.   I had about 3/4 of a pound of bacon, and I had 3 slices on a BLT for my dinner, so I'd say I used about 1/2 a pound, plus a little more for garnish.   This made a lot, but it reheated well and it's easily scaled up or down.

Big thanks again to Stacey !    Be sure to go check out her blog, lots of good stuff there :)



 Bacon Cheeseburger Pasta Skillet


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  -------…

BBQ Ranch Chicken Quesadillas

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(originally made 7/2012)

Crazy day yesterday, and needed something fast to throw together for dinner.   I had baked chicken with bbq3000 seasoning on it and there was plenty leftover, so I decided to make quesadillas.   I used buttermilk ranch and Sweet Baby Ray's Honey Chipotle.    I omitted the cilantro, not a huge fan.    I also diced up 4 slices of crisp bacon and added it to the filling.      I had mozzarella on hand, so that's what I went with.   I did butter the skillet before adding the quesadilla to it, and used a press to help it heat through quickly and evenly.

Not the best picture.   My camera lens must be dirty or have moisture in it... struggling to get in focus pictures.



 BBQ Ranch Chicken Quesadillas

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2  Fajita size tortillas
  1         tablespoon  BBQ sauce per quesadilla- used Sweet Baby Ray's Honey chipotle
  1         tablespoon  Ra…

Chocolate Totos

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My great aunt used to make these and when she passed away, the recipe was lost. I found this on the internet about 10 years ago, and it was very close.  I haven't made them in a while since my guys have nut allergies, but my dad asked for them this year.

After looking at similar recipes I figured out the missing ingredient is the black pepper.  It gives the cookies a little depth and heat.  I also recommend grating the other spices fresh, it makes a big difference.  Making these brings back lots of good memories for me!


Chocolate TotosPrint
With ImageWithout Image ingredients:3 cups all-purpose flour4 teaspoons baking powder3/4 cup sugar1/2 teaspoon allspice1/2 teaspoon cinnamon1/2 teaspoon nutmeg1/2 teaspoon black pepper1/4 cup unsweetened cocoa powder2 sticks butter -- softened1/3 cup milk1 teaspoon vanilla extract1/2 cup chopped walnuts2oz  unsweetened chocolate1 tablespoon butter -- softened1 teaspoon vanilla extract2 cups powdered sugar1/4 cup hot milk instructions:Preheat…

Jalapeno Popper Pizza

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(originally made 6/2012)

Jake and Tim spent Father's day at an amusement park, so I was free to make whatever I wanted for lunch  :)   I had marked this to try during last week's Challenge, but never got around to it.

I used my go-to crust, the Soft Garlic Breadstick dough.  My shallots were dried, so I let them soak for a little while with the jalapenos and oil.    I used the odds and ends of the cheese I had on hand, which was a bag of Mexican blend and some sharp cheddar.     I brushed the crush with a little oil before baking.

Really enjoyed this one and definitely will be making it again.  I froze a few pieces to see how it will reheat, but it's pretty simple to scale the recipe back on the days that one of the non-heat loving guys are home and we do individual pies.

I've seen this around the internet in a few places, but the recipe I used came from here
https://damndelicious.net/2012/05/24/jalapeno-popper-pizza/



 * Exported from MasterCook *

             …

Jalapeno Grilled Chicken

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Sunday is our day to roam. Sometimes we have a destination in mind, others we are just enjoying being out of the house and together. Today’s ride took us along a stretch of road in Southern New Hampshire that is made up of farmland. The fields are tilled for corn to be planted. The farm stands have opened and signs boast the local wares that are ready. Today what drew me in was “OUR OWN ASPARAGUS AND RHUBARB”.

Those found their way into my basket pretty quickly, along with some honey sticks for my son, scallions, and strawberry milk from another local farm. We keep a cooler in the back of the truck so after a quick stop for ice, we were on our way, the sunroof open, windows down, talking about what we could make with our bagful of goodies.

At home, I decided on a tried & true, family favorite for dessert- Strawberry Rhubarb Crunch . I put that together and got it into the oven, then went to work on some mashed purple potatoes. After they were fork tender, I drained the…

Strawberry Banana Ice Pops

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(originally made  6/2012)

Had a few bananas left over from last week's challenge and had seen this idea on Foodgawker-  http://tast-e.blogspot.com/2011/07/strawberry-banana-ice-pops.html     I blended the strawberries with some honey, and since my bananas were not very firm, I also blended those with the yogurt.   I poured them into the molds and some stayed nicely layered, and others swirled a bit, which was also nice  :)

Love my Tavolo molds, and definitely need to order a second set !



 Strawberry Banana Popsicles


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  strawberries
1T +1t honey (from a wonderful friend in Maine who is a beekeeper!)
     1/2           cup  yogurt (used greek Lemon flavored)

     1/2                banana

Blended strawberries and 1 Tablespoon honey in food processor.
Mashed the banana with the yogurt and added a tiny bit of honey (1t)
Poured in mixtures, alternatin…

Jalapeno Popper Grilled Cheese

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(originally made 5/2011)

A little while back Jill posted a recipe for a jalapeno popper grilled cheese that looked out of this world.   Today was rainy & miserable and I thought it would be a good time to take a run at it.    Thought I'd copied it into MasterCook, but I hadn't and with the search down and Tim whining about being starving, I grabbed one from my Foodgawker file instead. 


The version I made came from the Spabettie blog,
http://spabettie.com/2011/04/08/jalapeno-popper-sandwich-2/
and it was awesome!   The only thing that would have made it perfect would have been a thin layer of the raspberry-habanero dipping sauce that Pizza Hut used to give out with their poppers.   



 One side of the bread was spread with warmed cream cheese, the other covered with shredded cheddar and then a layer of sliced fresh jalapeno down the middle.     I made the sandwiches in my ridged grill pan and used a weight to press them so they browned nicely and cooked through qu…

Banana Doughnuts

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(originally made 6/2012)

I came across this one on Foodgawker for banana donuts.    Friday was National donut day and I'd hoped to get them made, but time got away from me and I made them Saturday morning instead.  

I've said it before and I'll say it again- I love my donut pans.   I've got both the full size and minis, Norpro is the brand.    Jake and I have had a blast trying out different recipes!
To make filling the pans easier, I always put the batter into a pastry bag or ziploc with the tip cut off.

Since I didn't have any lemon or anything acidic in the house, I skipped the banana frosting because I was afraid it would turn brown and unappealing.  Instead, I made a plain glaze (powdered sugar and milk), maple glaze(powdered sugar and maple syrup), chocolate glaze (semi sweet chips, with a tiny bit of veg oil).  I also took some of the plain glazed ones and while they were still wet dipped them into some of the coconut I had leftover from a previ…

Chicken Fra Diavolo

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(originally made 6/2012)

Miserable weekend here in the Northeast.   Cold, wet, icky.   Jake and Tim headed out for guy time yesterday, so I took advantage and made this spicy chicken for myself for lunch.     Sooo good!   Nice heat.    I coated the chicken with fine breadcrumbs with some red chile powder because I wanted some texture to it.   Next time I would process the tomatoes and the broth, I didn't love the big chunks.     This was another Foodgawker find, from the Poormet blog- lots of good stuff there!



 Chicken Fra Diavolo



  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  Chicken Breast (egg wash, coated in fine bread crumbs/chile powder)
  2               tsps  dried crushed Red Pepper Flakes
  3        tablespoons  Olive Oil
  1             medium  Onion -- sliced
  3             cloves  Garlic -- chopped
  1                can  diced Fire Roasted Tomatoes -- (14 ounce)
     3/…

Lattice Top Blueberry Pie

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(originally made 8/2011)

Tim has been begging me for a blueberry pie for a few weeks, but I've hesitated because I've made some soupy messes in the past.   I put out a call for help on Facebook and got some great responses.    A recipe posted by Swtcakes led me to a very similar Martha Stewart recipe, and that was what I went with.

My gram tried for many years to teach me to make a pie crust.   I just did not have the knack for it.    For this pie, I used a deep dish frozen crust for the bottom and refrigerated crust cut out with a cheater lattice cutter for the top.     For the filling, I kept everything as is, except that I'd frozen my zested/juiced lemons in ice cube trays, so I defrosted one and used that.     I used fat free french vanilla creamer mixed with the egg yolk since it was what I had on hand, and sprinkled turbinado sugar over the top. 

The filling set up beautifully and the crust came out perfect.    Next time I may even get brave enough to …

Sweet 'n' Spicy Roasted Corn

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(originally made 7/2011)

Corn is just rolling into the farms around here, and I grab 6 ears whenever I see it.    I love doing the ears on the grill, and I shuck them and wrap them in foil.     The butter mixture is exactly as the title states- sweet and spicy!   A little too spicy for Tim, but Jake & I absolutely loved it.     Super easy and delicious!



Sweet 'n' Spicy Roasted Corn


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6         large ears  sweet corn in husks (I wrapped mine in foil)
  2        tablespoons  butter
  4                     garlic cloves -- minced (used jarred)
  1           teaspoon  brown sugar
     1/4      teaspoon  crushed red pepper flakes
     1/4      teaspoon  chili powder

Carefully peel back husks to within 1 in. of bottom; remove silk. Rewrap corn in husks and secure with kitchen string. Soak corn in cold water for 1 hour. Coat grill rack with nonstick cooking spr…

Coconut Cake

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My sister made this for my baby shower. I substitute vanilla for the almond extract because my husband and son are allergic to nuts, but it's great with either.




Coconut Cake
Pampered Chef

1 package white cake mix -- plus ingredients to make cake
1 teaspoon vanilla
Frosting and filling
3/4 cup cold milk
1 package white chocolate instant pudding
1/4 cup powdered sugar
8 ounces Cool Whip® -- thawed
1/3 cup cherry jam
1 cup sweetened coconut flakes

Preheat oven to 325. Cut circle of parchment paper to fit bottom of springform pan. Spray pan with Pam, place parchment paper in pan. Prepare cake mix according to package directions, adding vanilla with water. pour batter into pan. Bake 60 to 65 mins or until center tests clean. Cool on rack 10 mins, run knife around edge and release from pan. Cool completely.

Place cooling rack over top of cake, invert, remove bottom of pan …

Hawaiian Waffles

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Jake and I are big fans of breakfast for dinner.   Due to nut allergies, I subbed rice krispies for the nuts.   They give a nutty flavor and crunch.   I used my beloved Presto Flipside Belgian Waffle Maker and I got 4 nice sized ones.   Tropical and fun, and they definitely are going in the keeper file! Thank you so much to Darlene B. for sharing her recipe!

Here are some other waffle recipes you may enjoy:
Brown Sugar Bacon Waffles
Blueberry Waffles with Blueberry Sauce
Banana Bread Waffles 




Print
With ImageWithout Image Hawaiian WafflesAuthor: Jolene's Recipe Journal Ingredients:1 (20-ounce) can crushed pineapple -- undrained1/2 cup sugar1/2 cup flaked coconut1/2 cup light corn syrup1/4 cup pineapple juiceWaffles:2 cups all-purpose flour4 teaspoons baking powder1 tablespoon sugar1/2 teaspoon salt2 eggs -- separated1 cup milk1/4 cup butter or margarine -- melted- used butter1 (8-ounce) can crushed pineapple -- well drained (didn't drain)1/4 cup flaked coconut1/4 cup chopped …

Orecchiette Pasta with Chicken in a Creamy Rosemary Lemon Sauce

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(originally made 3/2012)

This was another Pinterest find, both Jake and Tim love pasta in creamy sauces, so I thought I'd give it a go.   I only had a bag of Wacky Mac on hand and in the end, the colors helped the dish to be a little bit more attractive.    Next time I would put some color on the chicken before adding the lemon juice and I think it would add a little more texture to the dish.    We are not goat cheese fans, so I used a heaping tablespoon of ricotta.     I also added a few twists of fresh cracked black pepper to my plate.  Overall, the guys loved it and it was a nice addition to our menu.
Be sure to go check out the blog, Adventures in Cooking, I saw quite a few other recipes that I think would go over well here!



 Orecchiette Pasta with Chicken in a Creamy Rosemary Lemon Sauce


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     Garlic Cloves -- minced (used jarred)
  1    …

Steak fingers

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Tim is very picky about his steak.   And Jake has sensory issues coupled with a bad steak experience from a few years ago.    So I searched through MasterCook, Pinterest, Foodgawker and assembled my possibilities. 

I've gotten Jake to eat chicken, pork and eggplant all by breading and baking/frying, so I mulled over the idea of Country fried steak, but I am terrible at making gravy.   My friend Sue suggested steak fingers, and a quick google found me these on Allrecipes.

On their own, they are a little bit bland, I'd definitely amp them up with something next time, but for a trial run with Jake, they were perfect. I used round steak with the outer fat trimmed off, beaten with a meat mallet, then sliced it thin and across the grain.   Didn't take long at all for them to brown up and cook through.   

Jake had his dipped in honey, and I used Sweet Baby Ray's Honey Chipotle BBQ sauce.     Success!   He even came back and asked for 2 more fingers.     Definitel…

Chicken Salsa Ranch Wraps

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Chicken Salsa Ranch Wraps

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  chicken breasts -- cut into strips-- Used leftover panko breaded pan fried chicken.
                        salt and pepper -- to taste
     1/2           cup  salsa
     1/4                ranch dressing
                        tortillas
                        shredded cheese -- lettuce and sliced red bell peppers, to serve

    Heat a skillet over medium high heat. Add a small amount of oil to the pan, add chicken and season with salt and pepper. Cook, stirring occasionally until cooked through. Stir in salsa and ranch. Cook until bubbly.
    To serve: Place a tortilla on a plate. Top with chicken mixture, shredded cheese, lettuce and red pepper. Roll up and serve.

Serves: 4

Source:
  "https://kitchensimplicity.com/chicken-salsa-ranch-wraps/"

Cinnamon Waffles

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(Originally made 3/2012)

Made the base waffle only- definitely will be making again along with trying the topping!  We had ours with maple syrup and cinnamon chips.    I got 3 Belgian waffles from the recipe, which I found on Annie's Eats, awesome blog!    1 cup per waffle, cooked for 4 mins in my Presto Flipside.



 Cinnamon Waffles with Caramelized Apples


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        For the caramelized apples:
  3              tbsp.  unsalted butter
  6                     Fuji apples -- peeled, cored and cut into 1/4-inch slices
     1/2           cup  sugar
  1               tsp.  cornstarch
     1/2          tsp.  ground cinnamon
     1/4          tsp.  ground nutmeg
     1/4          tsp.  salt
  2               tsp.  vanilla extract
                        For the waffles:
  3                     eggs -- separated
  1 3/4           cups  buttermilk
  8           …

Triple Chocolate Cupcakes

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(originally made 2/2012)


Procrastinated this year, but finally decided on my Valentine's treat yesterday morning and after a quick run to the store for supplies, I made these cupcakes that I found via Foodgawker on the Kitchen Simplicity blog.      I did cheat and start with a chocolate fudge cake mix, but added sour cream and vanilla to it.   These are superchocolately, but not overly sweet.    I used Nestle dark chocolate chips for my ganache because I am a huge fan.

The notes state that the frosting is stiff, and to me it was almost too much so, I had to thin it down with a little additional whipping cream to make it pipeable.
These are definitely the thing you want to make if you want chocolate overload!    Be sure to check out the blog, she had lots of other awesome looking recipes there   :)



 Triple Chocolate Cupcakes



                        Chocolate Sour Cream Cupcakes
  1 1/2           cups  all-purpose flour
     1/2           cup  white sugar
     1/2         …