Prep Time: 15 minutes
Cook Time: 15 minutes
1 1/2 lb ground lamb (I sub beef)
1/2 c fine diced onion
1/4 c olive oil
2 garlic cloves - minced
2 t fresh oregano (1/2 t dried)
2 t fresh rosemary (1/2 t dried)
1 T cumin
2 T lemon juice
salt and pepper
3 whole pita pockets (cut in half)
lettuce
tomato
red onion
crumbled feta cheese
tzatziki (recipe below)
1. In a heavy bottomed frying pan, saute the onion over medium heat for 2-3 minutes or until translucent. Add in garlic and saute for an additional 45 seconds stirring constantly so you don't burn the garlic. Set aside to cool.
2. In a large mixing bowl, combine the meat, oregano, rosemary, salt, pepper, cumin, lemon juice, onion, and garlic. Use your hands to incorporate all of the ingredients. Don't over work the mixture or you will have tough patties. Let this mixture set covered for 15 or so minutes if you have the time, the flavor is stronger.
3. Form the meat mixture into six patties. Heat the remaining oil in frying pan over medium high heat. Cook the patties until juices run clear.
Tzatziki
1 medium cucumber
1 c plain yogurt
1 garlic clove - minced
salt
pepper (optional)
1. Peel, halve, and seed the cucumber. Grate the cucumber into a bowl and sprinkle with salt. Let this set for 15 minutes.
2. Place grated cucumber and salt mixture in the center of a clean dish towel. Squeeze out all of the water that you can.
3. Combine squeezed out cucumber, garlic, yogurt, and pepper. Let this set in the fridge while you cook your gyro's
Note: Serve the gyro patty in a pita pocket with some tzatziki, feta, lettuce, sliced tomato, and thinly slice red onion.
ENJOY!!!
Monday, March 29, 2010
Thursday, March 25, 2010
Easy Granola
Prep Time: 5 minutes
Cook Time: 20ish minutes
4 c old fashioned oats
3/4 c sliced almonds
1/2 c shredded or flaked coconut
2 t cinnamon
1/4 t salt
1/2 c honey
1/4 c apple juice
1/2 c raisins
1/2 c dried cranberries
1. Preheat oven to 350.
2. In a large mixing bowl, combine oats, almonds, coconut, cinnamon, and salt.
3. Mix together the honey and apple juice. Pour over the oat mixture and stir to coat each piece.
4. Spread the mixture in an even layer on a cookie sheet and bake for 20 minutes until a golden color has been achieved. Be sure to stir the mixture two times during baking to avoid burning the edges.
5. Remove from oven and let cool. Once the granola is cool, add the raisins and cranberries.
ENJOY!
Note: You can really play with this recipe. Change up the dried fruits, add some pecans pieces, etc. My next batch, I am going to add some flax seeds and pearl barley. I'll let you know how it turns out.
Cook Time: 20ish minutes
4 c old fashioned oats
3/4 c sliced almonds
1/2 c shredded or flaked coconut
2 t cinnamon
1/4 t salt
1/2 c honey
1/4 c apple juice
1/2 c raisins
1/2 c dried cranberries
1. Preheat oven to 350.
2. In a large mixing bowl, combine oats, almonds, coconut, cinnamon, and salt.
3. Mix together the honey and apple juice. Pour over the oat mixture and stir to coat each piece.
4. Spread the mixture in an even layer on a cookie sheet and bake for 20 minutes until a golden color has been achieved. Be sure to stir the mixture two times during baking to avoid burning the edges.
5. Remove from oven and let cool. Once the granola is cool, add the raisins and cranberries.
ENJOY!
Note: You can really play with this recipe. Change up the dried fruits, add some pecans pieces, etc. My next batch, I am going to add some flax seeds and pearl barley. I'll let you know how it turns out.
Wednesday, March 17, 2010
Best Ever Rice Pudding with Irish Cream Caramel Sauce
Prep Time: 30 min
Cook Time: 1 hour 15 min
Pudding:
4 c milk
1 t vanilla
2/3 c heavy cream
2/3 c arborio rice (or other short grain white rice)
2/3 c sugar
1/2 c golden raisins (plumped in hot water and drained)
1/2 c irish cream liqueur
2 eggs beaten
1 t cinnamon
1 T lemon zest
1. Preheat oven to 325. Combine milk, vanilla, and cream in a large sauce pan and bring to a boil.
2. Add rice and sugar to milk mixture, reduce heat to simmer, and cook rice for 30 or until tender. Note: the rice will not soak up all of the milk and cream.
3. Combine irish cream and eggs, stir to combine. Add in raisins.
4. Butter a 9x9 baking dish. When rice is tender, remove from heat and add in the egg mixture. Pour all contents into the baking dish and bake for 1 hour 15 minutes.
Caramel Sauce:
1/2 c sugar
4 T butter
1/4 c heavy cream
1/4 c irish cream liqueur
1. In a heavy bottomed sauce pan, heat the sugar to melting point.
2. Remove from heat and stir in butter and then the cream. Once combined, add in the irish cream.
3. Serve the pudding warm drizzled with the caramel sauce.
ENJOY!
Cook Time: 1 hour 15 min
Pudding:
4 c milk
1 t vanilla
2/3 c heavy cream
2/3 c arborio rice (or other short grain white rice)
2/3 c sugar
1/2 c golden raisins (plumped in hot water and drained)
1/2 c irish cream liqueur
2 eggs beaten
1 t cinnamon
1 T lemon zest
1. Preheat oven to 325. Combine milk, vanilla, and cream in a large sauce pan and bring to a boil.
2. Add rice and sugar to milk mixture, reduce heat to simmer, and cook rice for 30 or until tender. Note: the rice will not soak up all of the milk and cream.
3. Combine irish cream and eggs, stir to combine. Add in raisins.
4. Butter a 9x9 baking dish. When rice is tender, remove from heat and add in the egg mixture. Pour all contents into the baking dish and bake for 1 hour 15 minutes.
Caramel Sauce:
1/2 c sugar
4 T butter
1/4 c heavy cream
1/4 c irish cream liqueur
1. In a heavy bottomed sauce pan, heat the sugar to melting point.
2. Remove from heat and stir in butter and then the cream. Once combined, add in the irish cream.
3. Serve the pudding warm drizzled with the caramel sauce.
ENJOY!
Leftover Ham Casserole
Prep Time: 20 min
Cook Time: 30 min
2 c cubed ham
1 c diced onion
2 c cubed potato
2 c chopped carrot
2 c chopped celery
3 T canola oil or butter
2 T flour
1-2 c ff milk
1 c reduced fat cream cheese
1/2 c grated parmesean cheese
salt, pepper, and garlic to taste
1/2 c crushed crackers or bread crumbs
1. Preheat the oven to 350. Bring potato, celery, carrots to a boil in a soup pot. Reduce heat to simmer and cook until just tender. Drain and set aside.
2. In a large skillet, saute the onion in 1 T of oil/butter. Add ham and saute until hot.
3. Combine ham mixture with potato mixture in a 9x13 baking dish.
4. In the skillet, heat the remaining 2 T of oil/butter over medium heat and add the flour. Stir and brown. Slowly add the milk while stirring. Once thickened, add the cream cheese and parmesean cheese. Stir until melted. Add in salt, pepper and garlic powder.
5. Pour cheese sauce over the ham mixture and stir to combine. Top with the cracker crumbs and bake uncovered for 30 minutes.
ENJOY!
Cook Time: 30 min
2 c cubed ham
1 c diced onion
2 c cubed potato
2 c chopped carrot
2 c chopped celery
3 T canola oil or butter
2 T flour
1-2 c ff milk
1 c reduced fat cream cheese
1/2 c grated parmesean cheese
salt, pepper, and garlic to taste
1/2 c crushed crackers or bread crumbs
1. Preheat the oven to 350. Bring potato, celery, carrots to a boil in a soup pot. Reduce heat to simmer and cook until just tender. Drain and set aside.
2. In a large skillet, saute the onion in 1 T of oil/butter. Add ham and saute until hot.
3. Combine ham mixture with potato mixture in a 9x13 baking dish.
4. In the skillet, heat the remaining 2 T of oil/butter over medium heat and add the flour. Stir and brown. Slowly add the milk while stirring. Once thickened, add the cream cheese and parmesean cheese. Stir until melted. Add in salt, pepper and garlic powder.
5. Pour cheese sauce over the ham mixture and stir to combine. Top with the cracker crumbs and bake uncovered for 30 minutes.
ENJOY!
Wednesday, March 10, 2010
FamilyFun Great Cake Contest
So I entered Kaelin's birthday cake in FamilyFun's Great Cake Contest. Here is a link to where her cake is and where you can vote. The contest ends in April...fingers crossed!!!
http://family.go.com/2010-cake-contest/animal_and_characters/kaelin-s-3rd-birthday-23829/
http://family.go.com/2010-cake-contest/animal_and_characters/kaelin-s-3rd-birthday-23829/
Sunday, March 7, 2010
Basil Wrapped Mozzarella w/ Sun Dried Tomato Balsamic Glaze
Prep Time: 10 minutes
Cook Time: 0
10 oz fresh mozzarella log
10 large basil leaves
1/4 c sun dried tomato
3/4 c balsamic vinegar
1. Remove basil leaves from the stems. Use the largest leaves and reserve the small leaves for the glaze.
2. Slice the mozzarella log into 1/4" slices and place one slice on each basil leaf.
3. In a blender, combine sun dried tomatoes, vinegar, and small basil leaves. This should make a thin paste.
4. Spread the vinegar mixture on each of the mozzarella rounds and then wrap the basil leaf around the mozzarella.
ENJOY!!
Cook Time: 0
10 oz fresh mozzarella log
10 large basil leaves
1/4 c sun dried tomato
3/4 c balsamic vinegar
1. Remove basil leaves from the stems. Use the largest leaves and reserve the small leaves for the glaze.
2. Slice the mozzarella log into 1/4" slices and place one slice on each basil leaf.
3. In a blender, combine sun dried tomatoes, vinegar, and small basil leaves. This should make a thin paste.
4. Spread the vinegar mixture on each of the mozzarella rounds and then wrap the basil leaf around the mozzarella.
ENJOY!!
Rolled Marshmallow Fondant
Prep Time: 30ish minutes
Cook Time: approx. 2 1/2 minutes
16 oz bag mini marshmallow
4-5 T water
2 lb powdered sugar (sifted to remove lumps)
1/2 c crisco shortening
1. In a large microwave safe bowl, combine marshmallows and 2 tablespoons of water.
2. Microwave for 30 seconds and stir. Continue microwaving in 30 second intervals and stirring until all of the marshmallows are melted. If you are tinting your fondant, now is a good time to add color or flavor.
3. Add about 2/3 of the powdered sugar to the marshmallows and combine. I found it easier to do this with my hands (well greased with shortening).
4. Put fondant onto a shortening coated surface, make sure your hand are greased up to avoid sticking, and knead until the fondant is elastic-like and doesn't crack. If cracking does occur, add water by the 1/2 tablespoon. If it is too soft, add more powdered sugar.
5. Store the fondant wrapped in a piece of plastic wrap that has been coated on the inside with shortening. Then put the wrapped fondant in a plastic bag. This can be stored in the fridge for several weeks.
6. When you are ready to use the fondant, coat your work surface with a mixture equal parts powdered sugar and corn starch, and roll out the fondant to 1/8 of an inch. For the correct size that you need, take the diameter of your cake in inches plus 2 times the height. Add another inch to that.
ENJOY!!
Notes: This was super easy to make and surprisingly easy to put on the cake. Have fun with it and be creative!
Cook Time: approx. 2 1/2 minutes
16 oz bag mini marshmallow
4-5 T water
2 lb powdered sugar (sifted to remove lumps)
1/2 c crisco shortening
1. In a large microwave safe bowl, combine marshmallows and 2 tablespoons of water.
2. Microwave for 30 seconds and stir. Continue microwaving in 30 second intervals and stirring until all of the marshmallows are melted. If you are tinting your fondant, now is a good time to add color or flavor.
3. Add about 2/3 of the powdered sugar to the marshmallows and combine. I found it easier to do this with my hands (well greased with shortening).
4. Put fondant onto a shortening coated surface, make sure your hand are greased up to avoid sticking, and knead until the fondant is elastic-like and doesn't crack. If cracking does occur, add water by the 1/2 tablespoon. If it is too soft, add more powdered sugar.
5. Store the fondant wrapped in a piece of plastic wrap that has been coated on the inside with shortening. Then put the wrapped fondant in a plastic bag. This can be stored in the fridge for several weeks.
6. When you are ready to use the fondant, coat your work surface with a mixture equal parts powdered sugar and corn starch, and roll out the fondant to 1/8 of an inch. For the correct size that you need, take the diameter of your cake in inches plus 2 times the height. Add another inch to that.
ENJOY!!
Notes: This was super easy to make and surprisingly easy to put on the cake. Have fun with it and be creative!
Wednesday, March 3, 2010
Fish Tacos
Prep Time: 10 minutes
Cook Time: 20 minutes
1 lb white fish (I like talapia or roughy)
8-10 corn tortillas
3 small avocado (not too soft)
1/2 c fine diced onion
1 roma tomato (fine dice)
1 medium lime
zest from 1 medium lime
1/2 c chopped cilantro
3 garlic cloves (grated to make a paste)
1 can black beans
1 c fresh or frozen corn (thawed if frozen)
2 c shredded cabbage
1/2 c corn starch
salt and pepper
veg oil
shredded cheddar
sour cream
1. Prepare avocado relish:
a. Halve avocados and remove pits. While still in skin and with a sharp knife (be careful), slice the avocado vertically and horizontally (making cubes). Scoop the cubes out with a spoon and place in a large bowl
b. Add onion, tomato, zest, juice from lime, cilantro, corn, black beans, garlic, and salt and pepper. Stir to combine, cover and refrigerate to develop flavors.
2. Fill a deep frying pan slightly less than half way with veg oil. Heat to 350ish degrees.
3. While the oil is heating, cut fish fillets into 2" chunks. Combine corn starch, salt and pepper. Coat the fish with the corn starch mixture.
4. When oil is hot, cook off your corn tortillas (do the tortillas before the fish) just until tender. Fry your fish nuggets off in two batches, stirring frequently so they don't stick together (should take about 3-4 minutes per batch).
5. Serve with 4-5 nuggets in the tortilla, topped with the avocado relish, shredded cabbage, cheese, and sour cream.
ENJOY!!
Cook Time: 20 minutes
1 lb white fish (I like talapia or roughy)
8-10 corn tortillas
3 small avocado (not too soft)
1/2 c fine diced onion
1 roma tomato (fine dice)
1 medium lime
zest from 1 medium lime
1/2 c chopped cilantro
3 garlic cloves (grated to make a paste)
1 can black beans
1 c fresh or frozen corn (thawed if frozen)
2 c shredded cabbage
1/2 c corn starch
salt and pepper
veg oil
shredded cheddar
sour cream
1. Prepare avocado relish:
a. Halve avocados and remove pits. While still in skin and with a sharp knife (be careful), slice the avocado vertically and horizontally (making cubes). Scoop the cubes out with a spoon and place in a large bowl
b. Add onion, tomato, zest, juice from lime, cilantro, corn, black beans, garlic, and salt and pepper. Stir to combine, cover and refrigerate to develop flavors.
2. Fill a deep frying pan slightly less than half way with veg oil. Heat to 350ish degrees.
3. While the oil is heating, cut fish fillets into 2" chunks. Combine corn starch, salt and pepper. Coat the fish with the corn starch mixture.
4. When oil is hot, cook off your corn tortillas (do the tortillas before the fish) just until tender. Fry your fish nuggets off in two batches, stirring frequently so they don't stick together (should take about 3-4 minutes per batch).
5. Serve with 4-5 nuggets in the tortilla, topped with the avocado relish, shredded cabbage, cheese, and sour cream.
ENJOY!!
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