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.
Thursday, March 25, 2010
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!!
Saturday, February 20, 2010
Musroom Risotto
Prep Time: 5 minutes
Cook Time: 20ish minutes
1 1/2 c Aborio rice
4 c beef, chicken, or veggie stock
1 c white wine
1 c fine diced onion
2 c diced crimini mushrooms
1 c chopped spinach
1 T butter
1/2 c grated parmesan cheese
1/4 c sour cream
salt and pepper to taste
3 T chopped parsley
1. In a medium sauce pan, melt the butter and saute the onions and mushrooms. Heat the stock in a separate sauce pan.
2. Add the rice to the mushroom mix and stir to coat each grain. Add the wine to the rice, stir to combine and until the wine is absorbed.
3. While stirring, add 1 cup of heated stock. Bring to a simmer. Add in spinach, Add additional stock, 1 cup at a time, once the previous cup of stock has been absorbed. Do this for a total of 18 or so minutes or until the rice is soft to the bite but still firm.
4. Add cheese and sour cream. Stir to combine. Serve topped with chopped parsley.
ENJOY!!
Cook Time: 20ish minutes
1 1/2 c Aborio rice
4 c beef, chicken, or veggie stock
1 c white wine
1 c fine diced onion
2 c diced crimini mushrooms
1 c chopped spinach
1 T butter
1/2 c grated parmesan cheese
1/4 c sour cream
salt and pepper to taste
3 T chopped parsley
1. In a medium sauce pan, melt the butter and saute the onions and mushrooms. Heat the stock in a separate sauce pan.
2. Add the rice to the mushroom mix and stir to coat each grain. Add the wine to the rice, stir to combine and until the wine is absorbed.
3. While stirring, add 1 cup of heated stock. Bring to a simmer. Add in spinach, Add additional stock, 1 cup at a time, once the previous cup of stock has been absorbed. Do this for a total of 18 or so minutes or until the rice is soft to the bite but still firm.
4. Add cheese and sour cream. Stir to combine. Serve topped with chopped parsley.
ENJOY!!
Sunday, February 14, 2010
Sundried Tomato Alfredo with Grilled Chicken
Prep Time: 10 minutes
Cook Time: 20 minutes
1 pkg Linguine pasta
2 Chicken breasts
6 T unsalted butter
3 T flour
2 c milk (I used 2%)
1 1/2 c grated Parmesan cheese
1/4 c finely diced shallot
2 finely diced garlic cloves
salt and pepper to taste
1/4 t nutmeg
1/4 c chopped fresh basil
1/2 c chopped sun dried tomato (I like the kind I rehydrate myself)
1. Put on a pot of salted water for the pasta. Put pasta in water when boiling and cook to package direction.
2. Preheat grill and season chicken breast with salt and pepper. Grill until no longer pink and slice.
3. While chicken is on the grill: in a medium saucepan over medium high heat, melt butter and saute shallot for 2 minutes. Add in garlic and saute another minute.
4. Sprinkle flour over the onion and garlic mixture and stir around for 30 seconds (being careful not to burn the flour).
5. Slowly pour milk into the saucepan while stirring. The flour will thicken the milk as it brings the milk up to temperature. You may need to add more or less milk to desired consistency of sauce.
6. Add cheese to white sauce and stir until melted. DO NOT let the sauce set unattended on the burner so that you don't scorch the milk in the sauce (yucky).
7. Remove sauce from heat and add in the salt, pepper, nutmeg, basil, and sun dried tomato. Stir to combine.
8. Drain the pasta once tender and add to the alfredo sauce and stir to coat all noodles.
9. Serve pasta in a large bowl topped with sliced chicken and more grated parmesan. You can also sprinkle some fresh chopped parsley on top for a hint of freshness.
ENJOY!!
Note: Greg likes it when I mix either red or green chile into the sauce for a hint of southwestern flavor. I also like to make this recipe with steak and add some blue cheese to the sauce. This sauce lends itself well to experimentation to create delicious twists on a classic.
Cook Time: 20 minutes
1 pkg Linguine pasta
2 Chicken breasts
6 T unsalted butter
3 T flour
2 c milk (I used 2%)
1 1/2 c grated Parmesan cheese
1/4 c finely diced shallot
2 finely diced garlic cloves
salt and pepper to taste
1/4 t nutmeg
1/4 c chopped fresh basil
1/2 c chopped sun dried tomato (I like the kind I rehydrate myself)
1. Put on a pot of salted water for the pasta. Put pasta in water when boiling and cook to package direction.
2. Preheat grill and season chicken breast with salt and pepper. Grill until no longer pink and slice.
3. While chicken is on the grill: in a medium saucepan over medium high heat, melt butter and saute shallot for 2 minutes. Add in garlic and saute another minute.
4. Sprinkle flour over the onion and garlic mixture and stir around for 30 seconds (being careful not to burn the flour).
5. Slowly pour milk into the saucepan while stirring. The flour will thicken the milk as it brings the milk up to temperature. You may need to add more or less milk to desired consistency of sauce.
6. Add cheese to white sauce and stir until melted. DO NOT let the sauce set unattended on the burner so that you don't scorch the milk in the sauce (yucky).
7. Remove sauce from heat and add in the salt, pepper, nutmeg, basil, and sun dried tomato. Stir to combine.
8. Drain the pasta once tender and add to the alfredo sauce and stir to coat all noodles.
9. Serve pasta in a large bowl topped with sliced chicken and more grated parmesan. You can also sprinkle some fresh chopped parsley on top for a hint of freshness.
ENJOY!!
Note: Greg likes it when I mix either red or green chile into the sauce for a hint of southwestern flavor. I also like to make this recipe with steak and add some blue cheese to the sauce. This sauce lends itself well to experimentation to create delicious twists on a classic.
Wednesday, February 10, 2010
Gettin' a Move On!!!
Sorry I haven't been on in a while. With K's birthday around the corner, I have been working on getting her presents made and sort of putting off my blog. But....I do have a few new recipes in my head that I'm going to be trying out over the next couple of weeks that I will post as soon as I make sure they don't taste like poo ;o) !
Beth
Beth
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