Friday, March 28, 2008

Summer Pasta

I saw this on the cooking channel and had to try it! When I cook I never follow a recipe to the T. I add or take away ingredients depending on my mood for food that day. I added some stuff and I gotta say it turned out pretty good.
1/2 a small box fettuccine noodles- I broke them in half, or leave them long
1/2 c. fresh green beans
1/2 c. Zucchini ( added ingredient)
4-5 cherry tomatoes cut in fourths
2 chicken tender loins (added ingredient)
1/2 c. part skim Ricotta cheese
Parmesan cheese (added ingredient)
Boil noodles. When done, do not strain. You can add the chicken in and boil it with the noodles as well or grill it while the noodles are boiling. In a separate pan, drizzle 2-3 Tbsp. of Olive oil. Wash and cut the ends off the green beans and then slice them in half. Add to the oil and saute. Wash and slice the zuki and add. Saute for about 5 minutes on med-high. Add 1 c. pasta water and continue to saute. When the noodles are done, about 8 or 9 minutes, take them out with a slotted spoon and add the the saute pan. Spoon in ricotta cheese and chicken. Add 1/2 cup of pasta water and stir until creamy. You may need to add a little more water. It doesn't need to cook long. 2 or 3 minutes. Top with cherry tomatoes and a little Parmesan cheese. Enjoy!

Saturday, March 22, 2008

Puppy Chow

I love this chocolate little treat. It's quick and easy and hits the spot every time!

9 cups Corn Chex or Crispex
1 c. semi-sweet chocolate chips
1/2 c. peanut butter
1/4 c. butter
1 tsp. vanilla
1 1/2 c. powdered sugar

In microwave, melt chocolate chips, pb, and butter on high for 1 minute. Stir. Put back in microwave for 30 seconds. Pour 4 1/2 c. cereal into a large mixing bowl. Pour half the melted chocolate onto cereal and mix until cereal is covered. Pour the remaining 4 1/2 c. into the bowl and pour the remaining chocolate on top and stir. In a large plastic bag or paper sack, sprinkle half the powdered sugar in the bottom. Dump cereal on into bag. Pour the rest of the powdered sugar on top. Close the top of the bag and shake around until all the chocolate is covered. Pour onto a cookie sheet and place in the fridge to cool for 30 minutes. Store in a container or Ziploc bag. Enjoy this tasty treat!

Thursday, March 20, 2008

Sweet & Spicy Salmon in the Crockpot

This came from a year of crockpotting blog. I happen to think this blog is such a fun & kooky idea.

2 largish pieces of salmon
--2 T brown sugar
--1 T chili powder
--1 t cumin
--1/2 t kosher salt
--1/4 t black pepper
--aluminum foil
The Directions.
--in a medium-sized dish or small pan ( I used a glass pie plate), combine all of your spices with the brown sugar
--spread out a length of foil on the counter for each piece of fish
--put each piece of fish in the center of it's own foil
--rub the top of the salmon with your spice and sugar mixture (it's okay to mound up the spice a bit, and it is fine to only rub the top)
--fold the foil over and crimp up the sides to make a contained packet
--put the foil packets into a dry crockpot--cover and cook on high for 2-3 hours, or on low for 3-5.
--serve with rice or quinoa and some steamed or roasted vegetables.

Wednesday, March 19, 2008

Chocolate Chip Cheesecake

Chocolate Chip Cheesecake*

1 1/2 C. chocolate cookie crumbs
1/3 C. sugar
1/3 C. butter melted
3 (8 oz) pkg. cream cheese, softened
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
3 eggs
2 t. vanilla extract
1 C. mini chocolate chips
1 t. flour

Preheat oven to 300. Combine crumbs, sugar and butter; press firmly on bottom of 9" sprinform pan. In large mixing bowl, beat cheese until fluffy. Gradually beat in Eagle Brand Milk until smooth. Add eggs and vanilla; mix well. In small bowl, toss 1/2 C. chips with flour to coat; stir into cheese mixture. Pour into prepared pan. Sprinkle remaining 1/2 C. chips evenly over top. Bake 55 minutes or until center springs back when lightly touched. Turn oven off; allow cheesecake to cool in over with door slightly open. Chill. Refrigerat leftovers.

*I haven't tried this recipe, I just thought it sounded good and pretty easy.

Sunday, March 16, 2008

Salmon w/Sweet & Spicy Rub

I haven't tried it yet, but it looks so easy!! Oh, I stole it from the food network.

ooking Spray
2 tablespoons packed light brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
6 (6-ounce) salmon fillets, skin and any pin bones removed
1 tablespoon olive oil

Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture. Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.

Saturday, March 15, 2008

Red Wine Wassail

Red Wine Wassail
- A warm spiced wine that is fantastic on a cold evening.

2 cups (500 ml) water
1 cup (250 ml) honey
4 whole cloves
3 cinnamon sticks
2 lemons, thinly sliced
1 750-ml bottle red wine (I used a cabernay and I have no idea how much 750 ml is so I dumped in the bottle)

Boil the water, honey, cloves, and cinnamon for five minutes. Remove from the heat, add the lemons, and allow to stand for 10 minutes.Add the wine and heat slowly until just below the boiling point. Serve hot. Serves 6.

Wednesday, March 12, 2008

Peanut Chicken Skewers

1 pound chicken, cut into 3 inch strips
1/2 cup peanut butter
1 cup soy sauce
1 cup rice wine vinegar
1/4 cup sugar
1 Tblspn sesame oil
1/8 cup cilantro, finely chopped
sesame seeds (optional)

Mix peanut butter, soy sauce, vinegar, sugar and oil in blender. Pour 1 cup mixture over chicken and marinate for 30 minutes. Stir cilantro into remaining peanut butter mixture and set aside for dipping sauce. Thread chicken onto skewers and place on greased baking sheet. Sprinkle with sesame seeds. Bake at 400* for 12-15 minutes.

Spinach Quiche Appetizer Squares

Spinach Quiche Appetizer Squares
1 C all purpose flour
1 tsp baking powder
1 tsp salt
2 large eggs, lightly beaten
6 tbsp butter, melted
1 C milk
1/2 medium onion, minced (I omit this and just add onion powder)
4 C (16 oz) finely shredded sharp cheddar cheese (I have also used a blended cheese, like Monterrey jack & colby)
1 (10 oz) packaged frozen chopped spinach, thawed and well drained

Combine flour, baking powder & salt in a large bowl: add eggs, butter & milk, stirring well. Stir in onion, cheese & spinach. Pour spinach mixture into a lightly greased 9x13x2 inch pan. Bake at 350 degrees for 40 - 45 minutes (in my oven, it is done in about 35 minutes - so check it after about 30 minutes) or until golden. Let stand at room temperature 3 - 5 minutes before cutting into squares. Makes about 24to 36 squares.

Tuesday, March 11, 2008

Vegetarian Curry Crockpot

2 cans drained and rinsed garbanzo beans (chick peas)
1 diced red pepper
4 tiny potatoes, or 1 regular-sized
1/2 cup diced carrots
1/2 cup diced celery
3 cloves smashed and chopped garlic
2 T (yes, tablespoons!) curry
1/2 t ground coriander
1/4 t red (cayenne) pepper
1 lg can tomatoes (and juice)
2 cups vegetable broth
3/4 cup plain yogurt
1 cup frozen peas (to add later)

Add drained and rinsed garbanzo beans to your crockpot. Cover with diced vegetables (if you have other stuff in the house that you want to use, go for it. I don't think the actual kind of vegetables matters). Add spices. Dump in tomatoes and broth.

Submitted by Trace

Monday, March 10, 2008

Amigo Chicken Tortilla Soup

3 teaspoons olive oil
3/4 cup chopped onion
1 pound boneless chicken (whatever is on sale) chopped into bite-sized pieces*
3/4 teaspoon cumin
3/4 teaspoon chili powder
2 (16-oz.) cans black beans, drained and rinsed
1/2 cup apple juice
12 ounces tomato sauce
3 tablespoons fresh lime juice
1 1/2 cups low sodium chicken broth
1 1/2 cups salsa (your favorite)

Garnishes (optional):
Sour Cream
Baked tortilla chips
Shredded Monterey Jack OR Cheddar cheese OR a pre-mixed Mexican blend
Sliced black olives
Sliced green onions
Chopped cilantro

Heat the oil in a large Dutch oven or soup pot over medium-high heat; add onion and sauté until translucent. Add chopped chicken and cookfor about 4 minutes, or until browned on all sides (you do not need tocook it all the way through). Stir in the cumin and chili powder. Add remaining ingredients (black beans through salsa), cover and heatthrough. Serve in bowls and garnish as desired

Submitted by Trace

Sunday, March 9, 2008

Maple Praline Chicken

6 boneless, skinless chicken breasts
2 Tbsp. Cajun seasoning
1/4 cup butter, melted
1/2 c. maple syrup
2 Tbsp. brown sugar, packed
1 cup chopped pecans

Sprinkle chicken with Cajun seasoning. In a skillet over medium-high heat, cook chicken in butter until golden. Arrange chicken in a slow cooker. Mix together syrup, brown sugar and pecans; pour over chicken. Cover and cook on low setting for 6-8 hours. Yummy with wild rice

Submitted by Trace

Apple Cobbler

3/4 c. flour
3/4 c. oats
3/4 c. brown sugar
1 cube melted butter
1 can apple pie filling (peach is good too)

Mix dry ingredients. Pour melted butter on top and mix together. Pour pie filling in the bottom of a 9x9 pan. Sprinkle mixture on top. Bake uncovered at 350 degrees for 30 minutes. Serve warm with vanilla ice cream or cool whip. Enjoy!

Submitted by Kasey Turner