Crescent Turkey Casserole Recipe

 

Ingredients

• 1/2 cup mayonnaise

• 2 tablespoons King Arthur Unbleached All-Purpose Flour

• 1 teaspoon chicken bouillon granules

• 1/8 teaspoon pepper

• 3/4 cup 2% milk

• 1-1/2 cups cubed cooked turkey breast

• 1 package (10 ounces) frozen mixed vegetables

• Directions Preheat oven to 375°. In a large saucepan, combine mayonnaise, flour, bouillon and pepper. Gradually add milk; stir until smooth. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Add turkey and vegetables; heat through. Spoon into a greased 8-in. square baking dish. Unroll crescent dough and separate into two rectangles. Seal perforations. Place over turkey mixture. Bake 15-20 minutes or until golden brown. Yield: 4 servings.  Source: http://www.tasteofhome.com/recipes/crescent-turkey-casserole

Cheesecake Factory Avocado Egg Rolls

Ingredients

• 1 cup vegetable oil
• 3 avocados, halved, peeled and seeded
• 1 roma tomato, diced
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh cilantro leaves
• Juice of 1 lime
• Kosher salt and freshly ground black pepper, to taste
• 8 egg roll wrappers
For the cilantro dipping sauce
• 3/4 cup fresh cilantro leaves, loosely packed
• 1/3 cup sour cream
• 1 jalapeno, seeded and deveined, optional
• 2 tablespoons mayonnaise
• 1 clove garlic
• Juice of 1 lime
• Kosher salt and freshly ground black pepper, to taste

Instructions

• To make the cilantro dipping sauce, combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.
• Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
• In a medium bowl, gently mash avocados using a potato masher. Add tomato, red onion, cilantro, lime juice, salt and pepper, to taste, and gently toss to combine.
• Working one at a time, place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and avocado mixture.
• Working in batches, add egg rolls to the Dutch oven and fry until evenly golden brown and crispy, about 3 minutes. Transfer to a paper towel-lined plate.
• Serve immediately with cilantro dipping sauce.

Source:   http://damndelicious.net/2014/04/21/cheesecake-factory-avocado-egg-rolls/#comment-73572

Muffin Pan Meatloaf

 

MUFFIN PAN MEATLOAF
1 lb. ground beef
1 onion, chopped
1 tsp. salt
1 c. bread crumbs
1 can vegetable soup
1 egg

Mix all ingredients, put into muffin pans. Bake at 450 degrees for 15 minutes.

Source:  http://whenthedinnerbellrings.blogspot.com/2012/06/just-little-lagniappe-from-our-facebook_08.html

Homemade Dog Treats

Chicken & Cheese Crescent Wraps

Chicken & Cheese Crescent Wraps

(serves 6-8 rolls)

Ingredients:

1 (8 or 6 count) package refrigerator crescent rolls

2 cups chopped cooked chicken

1 cup shredded cheddar cheese

1 can cream of chicken soup

1 can of milk (using soup can)

Instructions:

1. Preheat oven to 350.
2. Prepare soup using milk and set aside.
3. Separate crescent rolls.
4. Spoon chicken and cheese onto each crescent; roll and seal to enclose filling.
5. Place in a 9×13 baking dish.
6. Pour soup over rolls.
7. Dash a little pepper on top.
8. Bake at 350 uncovered for 30 mins.

Source: http://butdotheyhaveranch.wordpress.com/2014/03/04/cooking-adventure-6-chicken-cheese-crescent-wraps/

Buffalo Roasted Cauliflower

Buffalo Roasted Cauliflower Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4 ingredients 1 head cauliflower, cut into florets 1 tablespoon oil salt and pepper to taste 1/4 cup hot sauce blue cheese or ranch dressing for dipping (optional) directions Toss the cauliflower florets in the oil, salt and pepper, arrange in a single layer on a baking sheet and roast in a preheated 400F oven until lightly golden brown, about 20-30 minutes. Toss cauliflower in the hot sauce and enjoy warm with blue cheese or ranch dressing for dipping and celery sticks on the side. Source:  http://www.closetcooking.com/2013/01/buffalo-roasted-cauliflower.html

Brownies

Ingredients For Your Brownies:
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla.
Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.
To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

Source: http://worldsbestrecipes4utoday.blogspot.com/2013/11/more-delicious-brownies-these-are-so.html?m=1

Irish Apple Cake with Custard Sauce

Ingredients

• FOR THE CAKE:
• 3 C. Flour
• 2 t. Baking Powder
• 1/8 t. Salt
• 1/4 t. Cloves, ground
• 1/4 t. Nutmeg, ground
• 6 oz. Butter, (cold is fine)
• 3/4 C. Sugar
• 4 large Granny Smith apples(I used golden delicious to great effect)
• 2 Eggs
• 3/4 C. Milk
• 2 T. Sugar(for sprinkling on top of cake)
• FOR THE CUSTARD:
• 6 large Egg Yolks
• 6 T. Sugar
• 1 1/2 C. Whole Milk
• 1 1/2 t. Vanilla

Instructions

1. FOR THE CAKE:
2. Grease and flour an 8" or 9" round springform pan. Using an 8" pan will give you a taller cake.
3. Preheat the oven to 375 degrees.
4. Sift the flour, baking powder, salt, cloves and nutmeg into a large mixing bowl. Make sure the bowl is very large to allow room for the apples to be folded in.
5. Cut the butter into the flour using your fingers or a pastry cutter until the mixture resembles fine crumbs.
6. Add the 3/4 C. sugar to the flour mixture and mix in.
7. Peel the apples and slice them into uniform pieces. This cake works best and gets that 'chunky apple look' if the slices are about 1/4" wide and then cut into 3 pieces.
8. Toss the apples into the flour mixture and combine them thoroughly.
9. In a separate bowl, beat the eggs and milk together. Add to the apples and flour and mix in with a large spatula until just combined. Batter will be thick and dough-like.
10. Transfer the dough into the prepared cake pan and flatten the top surface using the back of your spatula.
11. Sprinkle the sugar over the top of the cake.
12. Bake for 45-50 minutes. Test the center for doneness. The top of the cake should be golden brown. Serve slices with custard sauce.
13. FOR THE CUSTARD SAUCE:
14. Place the egg yolks and sugar in a bowl and whisk until pale yellow, 2-3 minutes. Place the milk in a medium saucepan and bring just to a boil. Slowly whisk the hot milk into the egg/sugar mixture. Transfer the mixture back to the saucepan and stir over medium heat until custard thickens, about 4 minutes. Custard should be thick enough to coat the back of a spoon. Mix in the vanilla. Transfer to bowl or serving saucer.
15. Serve warm or cold over apple cake.

Source:  http://thekitchenmccabe.com/2014/03/07/irish-apple-cake-with-custard-sauce/

Garlic kale pasta recipe

Garlic kale pasta recipe

Serves 4

Ingredients:

• Extra-virgin olive oil
• 3 cloves garlic, finely chopped
• 10 anchovy fillets
• 1 chili, seeded and finely chopped
• 1/2 cup sun-dried tomatoes, coarsely chopped
• 2 pounds kale, cleaned and coarsely chopped
• 1/2 cup water or more
• 14 ounces farfalle (or other short pasta)
• Salt
• Parmesan, grated or shaved

Directions:

1. Over medium heat, in a large saucepan, saute the garlic, anchovies and chili in extra-virgin olive oil. Toss until the anchovies melt.
2. Add half of the sun-dried tomatoes and the kale. Cook for 5 minutes then add the water.
3. Cover and cook for another 1/2 hour over low-medium heat. Add more water if it's drying up.
4. Pass a hand blender on the kale while still in the saucepan to make a creamy consistency.
5. Add the rest of the sun-dried tomatoes. Cook for another 3 minutes then turn off the fire. Cover. Then cook the pasta.
6. Over high heat, boil a pot of water. When it boils, add some salt then the pasta. Follow the cooking time indicated on the package of the pasta.
7. When the pasta is almost cooked, start warming up the kale over low-medium heat.
8. Mix the cooked pasta with the kale in the saucepan.
9. Drizzle with extra-virgin olive oil and sprinkle with Parmesan.
10. Serve immediately.

Source: http://www.sheknows.com/food-and-recipes/articles/1027163/garlic-kale-pasta-recipe

Strawberry Margarita Jello Shots

Ingredients

• 2 pints of large, fresh strawberries
• Garnish 2 limes, halved and thinly sliced
Margarita Lime Jello
• 6 oz. good quality tequila* (3/4 of a cup)
• 1/2 cup fresh squeezed lime juice
• 2 Tbs fresh squeezed lemon juice
• 4 (or more!) Tbs sugar
• 2 envelopes Knox Original Gelatin, Unflavored,
• 6 Tbs Water
• 1-2 Tbs Grand Marnier or Courvoisier
• pinch of salt
• 
  

Instructions

1. Cut the bottoms of the strawberry flat to get them to stand upright. When you do so, make sure that you do not cut off so much that there is a hole at the bottom.
2. Use a huller, apple corer, or paring knife to carefully remove the fruit from inside the strawberry.
Jello:
3. In a medium bowl add tequila and fresh squeezed juices. Sprinkle geletin over the top. Heat water in a microwave until boiling, add sugar and whisk a few times. Pour hot sugar water into the tequila and add Grand Marnier and a small pinch of salt.
4. Whisk the mixture until gelatin dissolves (I whisked for about 3 minutes). If gelatin is not dissolving, heat briefly (start at 30 seconds) in the microwave, being careful not to allow mixture to boil and continue whisking. The sugar will also dissolve. Pour the mixture into a 1 cup glass measuring cup and slowly pour into the center of each strawberry. Cover and refrigerate for at least 3 hours.
5. Once the strawberries have been emptied, use a clean kitchen towel or paper towels to pat the outside of the strawberries dry.
6. Check each strawberry and make sure there is not a hole in the bottom before you start filling.

Source: http://shescookin.com/2012/07/31/strawberry-margarita-jello-shots/

Oreo Cream Filled Bundt Cake

Ingredients

Cake:
1 1/4 cups hot coffee
1 cup unsweetened dark cocoa powder
2 1/2 cups flour
1 1/4 tsp salt
2 1/2 tsp baking soda
2 cups sugar
3 eggs
1 cup buttermilk
1 cup plus 2 Tbs of canola oil [or vegetable oil]

Filling:
1 stick of unsalted butter, at room temp
2 cups powdered sugar
pinch of salt
1/2 tsp vanilla
2 Tbs heavy cream
6 crushed Oreo’s

Topping:
1/2 cup white chocolate chips
2 Tbs heavy cream
4 crushed Oreo’s

Preparation

Read full details on Source website:
thespatularettes.com

Zucchini Patties

Zucchini Patties

Ingredients:

1 1/2 lbs zucchini
1/2 tsp salt
1/2 clove garlic, minced
2 large eggs, beaten
1/3 cup Parmesan cheese, grated
2 tbsp oil

How it's made:

Rinse zucchini and pat dry. Shred zucchini using a flat grater, then add salt. Let stand for about 15 minutes, then squeeze zucchini in a paper towel to remove any excess liquid. In a medium mixing bowl combine zucchini, garlic, eggs and Parmesan. Warm oil over medium heat in a nonstick skillet. Mold zucchini mixture into tablespoon sized patties and place in skillet. Cook patties for 4 - 5 minutes on each side, or until golden brown.

Source: https://www.diabetichealthandwellness.com/t-recipesZucchiniPatties.aspx

Gluten-Free Is Me: Healthy Sesame Chicken with Broccoli

Ingredients

• 2 cups broccoli florets
• 1 large egg white
• 2 tablespoons cornstarch
• 1/2 teaspoon sea salt
• 1 pound boneless skinless chicken breasts, cubed
• 1 tablespoon vegetable or coconut oil
• 1 red pepper, seeded and diced
• 2 scallions, white and green parts separated, thinly sliced
• 1 garlic clove, minced
• 3 tablespoons gluten-free tamari
• 1 teaspoon sesame oil
• 3 tablespoons honey
• 2 tablespoons sesame seeds (black or regular)

Instructions

1. In a large wok or lidded skillet, cover the broccoli with 2 cups water. Bring to a simmer over high heat, reduce to medium, then cover and cook until vibrant and tender, 1-2 minutes. Drain in a colander. Rinse and dry the skillet.
2. Meanwhile, whisk together the egg white, cornstarch, and salt in a large mixing bowl until smooth. Add the chicken and toss to combine.
3. Heat the oil in the skillet over high heat. When hot, add the chicken in an even layer. Cook until golden brown on the first side, about 2 minutes, then stir dry until the chicken is cooked through, about 4 minute more. Transfer to a bowl and set aside.
4. Add the remaining oil and stir fry the peppers and white scallions until lightly charred, 2 minutes. Stir in the garlic and cook until fragrant, 1 minute. Add the chicken back to the pan, along with the tamari, sesame oil, honey, and sesame seeds. Simmer until the sauce has thickened, 2 minutes. Stir in the broccoli and green scallions. Serve over brown or white rice. 

Source:   http://www.bloglovin.com/viewer?post=2307563021&group=0&frame_type=a&blog=3954650&link=aHR0cDovL2ZlZWRtZXBob2ViZS5jb20vMjAxNC8wMi9oZWFsdGh5LXNlc2FtZS1jaGlja2VuLXJlY2lwZS8&frame=1&click=0&user=0

Gluten Free Cookie Dough Truffles

 
All Purpose Gluten Free Flour:

6 parts Rice Flour
2 parts Potato Starch
1 part Tapioca Flour

Mix and use in place of all purpose flour (cup for cup).


Cookie Dough Truffles

Ingredients:

1/2 C salted butter (not margarine), softened
3/4 C brown sugar
2 C gluten free all purpose flour
1 t vanilla (specifically McCormick Pure Vanilla to avoid corn)
14 oz can sweetened condensed milk
1/2 C mini chocolate chips (Nestle)
2 C milk chocolate chips (Nestle)
2 T canola oil

Cream butter and sugar.  Add flour, sweetened condensed milk, and vanilla.
Stir in mini chocolate chips. Refrigerate a couple hours. Shape into 1 inch balls and place on waxed paper lined cookie sheet.  They don't have to be perfect as the dough gets sticky very fast. Refrigerate an hour or two to firm them up before dipping.  I also smooth them out a little right before dipping. Melt milk chocolate chips and canola oil in microwave in 30 second increments stirring between each one.  Dip balls in chocolate and place on waxed paper lined baking sheets.
Return to refrigerator until firm. These need to be stored in the refrigerator to avoid melting!



Source:  http://lifewithmoorebabies.blogspot.com/2012/09/gluten-free-cookie-dough-truffles.html

Creamy Garlic Spaghetti Squash

 

Ingredients:

·         1 medium/large spaghetti squash, cooked and shredded (see below)

·         2 shallots, diced

·         2 garlic cloves, minced

·         ¾ to 1 cup low sodium chicken broth

·         ¼ to 1/3 cup fat free half and half

·         ½ cup grated or shredded Parmesan cheese (whichever you have on hand)

·         2 T fresh parsley (you can also use dried if you have it; 1 T)

·         Salt and Pepper to taste

Preparation:

1.    You can prepare the spaghetti squash one of two ways:  1)  Bake, cut side down in your oven at 350 for 45 minutes or 2) Microwave, cut side down for about 10-12 minutes.  Cool enough to handle, remove seeds, and then using a fork, shred the squash.

Source: http://ahealthymakeover.blogspot.com/2012/12/creamy-garlic-spaghetti-squash.html

Cheesecake Factory Shrimp Scampi

Ingredients:

Servings:

4

Units: US | Metric

1 -2 lb fresh shrimp, cleaned and deveined, and butterflied
1 lb angel hair pasta
1 diced tomato
6 -8 whole garlic cloves
1 shallot, diced
1 pint heavy cream
1 cup dry white wine
olive oil
5 -7 leaves fresh basil
2 tablespoons parmesan cheese, finely grated
parsley

For the shrimp

milk
2 tablespoons parmesan cheese, finely grated
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper

Directions:

1
Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. This is the only pot you'll need for the sauce so it should be big. Soak the shrimp in milk and combine the dry ingredients (flour, 2T cheese, salt, pepper). Coat the shrimp with the dry ingredients and let them fry in the olive oil, About 2 minutes per side until golden brown. The Flour that falls off the shrimp will add great flavor and consistency to the sauce. Add more oil as necessary, between batches of shrimp. Dab the shrimp with a paper towel, cover and set aside on range top to keep warm.
2
Add the garlic to the oil, stir for a few minutes, then turn the heat to medium low. Now add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, about 10-15 minutes.
3
In a separate pot, bring water to simmer. (for pasta later).
4
Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. While it is simmering dice your shallot and tomato, and chiffonade your basil. Now add the Basil, diced tomato, and remaining 2T Parmesan cheese. Stir for a moment then add the fried shrimp, and remove the pan from heat. The sauce will thicken as it cools.
5
Bring pasta pot to a boil and add angel hair and cook.
6
To plate, pour some sauce on a dish and arrange the shrimp around the bottom (10 or so), then take a ball of the pasta and plate that above the shrimp. garnish with a little parsley.

Source:  http://www.food.com/recipe/cheesecake-factory-shrimp-scampi-280067

Twice Baked Cauliflower

Ingredients

• 1 lg Cauliflower
• 4 oz Cream Cheese
• 1 tbsp Butter
• ½ cup Sour Cream
• ¼ cup Scallions
• ¼ cup Parmesan Cheese, Shredded
• 6 slices bacon -- cooked very crisp and crumbled
• 1 cup Sharp cheddar cheese, shredded

Instructions

1. Preheat oven to 350 F.
2. Cut out stem and core from cauliflower, and cut into small pieces.
3. Cook in large pot of boiling water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks.
4. Mix in cream cheese, butter, sour cream, green onion, and parmesan cheese.
5. Spread evenly in an 8 X 8 inch casserole dish.
6. Sprinkle with cheddar cheese and bacon. Bake 30-35 minutes, or until hot and bubbly. 

Source:   http://www.hcgdietrecipesmadesimple.com/2011/12/19/twice-baked-cauliflower/

Cashew Chicken

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts, diced into 1-inch pieces
• 1 1/2 Tbsp cornstarch, divided
• 1 1/2 Tbsp + 1 tsp vegetable oil
• Salt and white or black pepper
• 1/3 cup low-sodium chicken broth
• 3 Tbsp hoisin sauce
• 1 Tbsp low-sodium soy sauce
• 1 Tbsp rice vinegar
• 1 Tbsp honey
• 3 green onions, chopped, whites and greens divided
• 4 cloves garlic, minced
• 2 tsp finely grated, peeled fresh ginger
• 2/3 cup lightly salted cashews
• Red pepper flakes, to taste (optional)

Directions

• In a mixing bowl, toss chicken with 1 Tbsp cornstarch to evenly coat. In a large skillet, heat 1 Tbsp vegetable oil over medium-high heat. Once oil is hot, add half of the chicken, and cook stirring frequiently, until chicken is is golden brown and has cooked through, about 4 minutes. Transfer chicken to a plate (leaving the remaining oil in skillet - it should be about 1 tsp) and add another 1/2 Tbsp vegetable oil to skillet. Cook remaining chicken until golden brown and cooked through, then transfer to plate with first batch of chicken.
• In a mixing bowl (or liquid measuring cup used to measure chicken broth), whisk together chicken broth, hoisin sauce, soy sauce, rice vinegar, honey and remaining 1/2 Tbsp cornstarch until well blended. Heat remaining 1 tsp vegetable oil in skillet over medium heat. Add green onion whites, garlic, ginger and cashews and saute until cashews are golden brown, about 1 minute. Pour in hoisin sauce mixture, season with salt and pepper to taste, and cook, stirring constantly, until sauce thickens. Remove from heat, add chicken to sauce and toss to evenly coat. Serve warm with white or brown rice or quinoa and top with greens of green onions and sprinkle with red pepper flakes if desired. 

Source:  http://www.cookingclassy.com/2014/01/cashew-chicken/

Quick and Easy Banana-Oat Muffins

Ingredients

• 2 mashed ripe bananas (about 3/4 cup)
• 2 tablespoons canola oil
• 1 egg
• 1/2 cup fat-free milk
• 3/4 teaspoon vanilla extract
• 2/3 cup white whole-wheat flour (such as King Arthur) or whole-wheat flour
• 1/2 cup quick-cooking oats
• 1/4 cup sugar
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Cooking spray
• 
  

Preparation

1. Preheat oven to 375º.
2. Combine bananas and next 4 ingredients (through vanilla) in a medium bowl; mix well, and set aside.
3. Lightly spoon flour into a dry measuring cup and level with a knife. Whisk together flour and next 5 ingredients (through salt) in a small bowl.
4. Stir the flour mixture into the banana mixture until they are just combined.
5. Spray 9 muffin cups with cooking spray (or use paper liners), and spoon 1/3 cup batter into each cup (cups will be full).
6. Bake 16 minutes or until a wooden pick inserted in center comes out clean.

Source:   http://www.health.com/health/recipe/0,,10000001615470,00.html

Basic Sauteed Chicken

What you'll need

• 2 pounds boneless, skinless chicken breasts
• 1 pinch kosher salt
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 cup chicken broth and 1/2 cup dry white wine, or just use 1 cup chicken broth or another tasty liquid of your choosing if the wine is going to be too wine-y for your kids
• 1 handful fresh chopped parsley

Helpful Tip: -Thick breasts take too long to cook, and the middle insists on remaining bland. Use very small chicken breasts, cut each one in half to make 2 skinnier breasts, or pound them using a meat tenderizer. -In a non-stick pan, the chicken may be disinclined to brown correctly, and the brown is where the flavor is here. Try to use a non-non-stick pan. -Don't be afraid of heat. You want to brown the chicken very well, and you want to do this before the inside turns to quilt batting. The chicken will seem, at first, like it's sticking, but once it's properly browned it will loosen itself as if by magic. -Slice each breast up crosswise before serving: this allows the sauce to get inside, making it more appealing to eat.

How to make it

1. Begin by trimming the chicken breasts if they need trimming. I use my beloved kitchen scissors and snip off any shaggy bits of fat or gristle.
2. Pat them dry with paper towels (to helps them brown) and sprinkle them with some kosher salt.
3. Heat a very large pan over medium-high heat and add the butter, which should melt and foam, and the olive oil, which should stop the butter from burning. When the fat is all very hot but not turning black (recipes say "when the foam subsides"), add the chicken breasts in one layer. Now leave them alone for 5 or so minutes while the bottom gets nice and crusty and brown.
4. Use tongs or a spatula to flip them over as they brown, and then cook another 4 or so minutes until the bottom is very brown and the chicken is cooked through. You may want to cut a piece open to check, but pressing a cooked breast with your fingertip will give you a feel for its doneness, which will develop over time into the skill of knowing when it's done without cutting it.
5. Pile the chicken on a heat-proof plate and pop it into a 200ºF heated oven while you "deglaze" the pan. Pour the wine in and scrape with a spatula to dissolve all the yummy browned bits while the wine bubbles and boils furiously in the hot pan.
6. When the wine has cooked down about halfway, add the broth, turn the heat to high, and cook until the sauce seems syrupy and delicious. Taste it for salt, then drizzle it over the chicken, sprinkle with parsley, and serve. Sometimes, if the chicken has browned but doesn't seem quite cooked through, I leave it in the pan while I make the sauce so that it can simmer in there a bit longer.
   
   Source:  http://spoonful.com/recipes/basic-sauteed-chicken

Honey Roasted Red Potatoes

photo: mytastytreasures.blogspot.com


Honey Roasted Red Potatoes

Ingredients:

• 1 pound red potatoes, quartered
• 2 tablespoons diced onion
• 2 tablespoons butter, melted
• 1 tablespoon honey
• 1 teaspoon dry mustard
• 1 pinch salt
• 1 pinch ground black pepper

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11x7 inch baking dish with nonstick cooking spray.
2. Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
3. Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.

Source:  http://www.piarecipes.com/2012/11/honey-roasted-red-potatoes.html

Bacon Cheddar Puffs

Ingredients:

• 1 cup Milk
• 1/4 cup Butter
• 1 cup All-purpose flour
• 4 large Eggs
• 1 cup cheddar cheese (mild or sharp; finely shredded)
• 8 slices bacon (cooked crisp and crumbled)
• 1/2 teaspoon onion salt or powder
• 1/4 teaspoon garlic salt
• 1/4 teaspoon pepper

Instructions:

Combine milk and butter in medium saucepan. Heat over medium heat until butter is melted and mixture is simmering. Add flour all at once; continue to cook, stirring vigorously with a wooden spoon, until mixture forms a ball. Remove from heat.

Beat in 1 egg until mixture is smooth. Repeat with remaining eggs, adding just 1 egg at a time, beating until thoroughly combined. Stir in remaining ingredients.

Drop heaping teaspoons of mixture onto greased baking sheet. Bake in preheated 350°F oven 25 minutes or until puffed and golden brown. Serve warm or at room temperature

Source:  http://www.piarecipes.com/2014/02/bacon-cheddar-puffs.html

Blueberry Banana Baked Oatmeal

Ingredients

• 2 large eggs
• ¼ cup white sugar
• ¾ tsp vanilla extract
• ½ tsp salt
• ¾ tsp baking powder
• 2 cups milk
• 1.5 cups (3 large) mashed bananas
• 2.5 cups old fashioned oats
• 8 ounces frozen blueberries

Instructions

1. In a large bowl, combine eggs, sugar, vanilla, salt, and baking powder. Stir in milk, mashed bananas and oats.
2. Add frozen blueberries (do NOT thaw blueberries or the mixture will turn purple) and immediately pour into a buttered 8×8 inch baking dish. Bake in the 375 F preheated oven for about 45 minutes.
3. Serve warm or cold. If well covered, baked oatmeal will keep in the fridge for one week.

Source:   http://www.kitchennostalgia.com/desserts/blueberry-banana-baked-oatmeal.html

Strawberry Lemon Yogurt Cake

 

Strawberry Lemon Yogurt Cake

original recipe: http://www.sweetlyserendipity.com/breakfast/strawberry-lemon-yogurt-cake

Ingredients:

• 1 1/2 cups all purpose flour
• 1 1/2 cups white whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Zest of 1 lemon
• 1 cup (2 sticks) butter, at room temperature (if you use unsalted, add another 1/2 teaspoon of salt)
• 1 1/4 cups sugar
• 3/4 cup brown sugar
• 3 eggs
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 8 ounces plain Greek yogurt
• 12 ounces (about 2 cups) fresh strawberries, diced

GLAZE:

• 1 1/4 cups powdered sugar
• 1-2 tablespoons lemon juice

Instructions:

Heat oven to 325 degrees. Grease and flour a 10-inch bundt pan and set it aside.

1) In a bowl, stir together flour, baking soda and salt. Mix in the lemon zest and set aside.

2) With an electric mixer or stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in lemon juice and vanilla extract until incorporated. Alternate beating in the flour mixture and the yogurt – starting and ending with flour – and mixing just until incorporated. Gently fold strawberries into the batter.

3) Pour the batter into the prepared bundt pan. Bake for 70-75 minutes, or until a wooden pick inserted into the center of the cake comes out clean.

4) Allow to cool 25 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled, whisk together the powdered sugar and lemon juice in a small bowl. Drizzle glaze over top of the cake, letting it drip down the sides.

General Tso’s Chicken

Ingredients

• 1/2 cup hoisin sauce
• 1/4 cup rice vinegar
• 3 Tbsp low-sodium soy sauce
• 3 Tbsp packed light-brown sugar
• 2 Tbsp cornstarch
• 1 1/2 cups low-sodium chicken broth
• 1 1/2 lbs boneless skinless chicken breasts, diced into 1-inch pieces
• 1 Tbsp vegetable oil
• 2 green onions, sliced, greens and whites divided
• 4 cloves garlic, minced
• 2 Tbsp finely grated fresh ginger
• 1/2 tsp red pepper flakes, or to taste
Coating
• 3 egg whites
• 1 1/2 cups cornstarch
• 1/2 cup all-purpose flour
• 1/2 tsp baking soda
• Salt and white or black pepper, as desired
• 4 cups vegetable oil, for frying
• 
  

Directions

• In a mixing bowl, whisk together hoisin sauce, rice vinegar, soy sauce, brown sugar, 2 Tbsp cornstarch and the chicken broth. Place chicken in a large Ziploc bag and pour 6 Tbsp of the hoisin mixture over chicken, seal bag and allow to marinate in refrigerator 30 minutes.
• Meanwhile, in a large skillet, heat 1 Tbsp vegetable oil over medium heat. Once hot, add chopped whites of green onions, garlic, ginger and red pepper flakes and saute 1 minute. Add 2 cups of hoisin sauce mixture (reserve remaining little bit) to skillet, season with salt and white pepper to taste (you may not even need salt) and cook, stirring constantly until mixture has thickened. Remove from heat, cover with lid.
• In a shallow dish, vigorously whisk egg whites until foamy, set aside. In a separate shallow dish, whisk together cornstarch, flour and baking soda, then add remaining hoisin sauce mixture and stir until mixture resembles coarse meal.
• Heat 4 cups oil in a dutch oven over medium heat to 350 degrees. Meanwhile, remove chicken from refrigerator and remove chicken from marinade, shaking of excess marinade, and transfer to a large plate lined with several paper towels. Cover with more paper towels and pat dry. Place half of the chicken into the egg whites and toss to coat, then lift and allow excess to run off and immediately transfer to cornstarch mixture. Toss in cornstarch mixture (separating pieces as they stick together or working with just a few at a time) to evenly coat then transfer to a plate and repeat coating process with remaining chicken. Fry coated chicken in batches in hot oil (I did three batches for all of the chicken, just so it's not overcrowded and dropping the oil temperature), until chicken is golden brown and has cooked through, about 3 - 4 minutes, turning chicken once during frying. Transfer to a paper towel lined plate to drain and repeat frying process with remaining chicken.
• Warm sauce over medium-low heat until heated through. Place chicken in a large bowl and toss with warm sauce to evenly coat. Serve warm topped with sliced green onions and optional sesame seeds if desired.
• Recipe Source: adapted from Cook's Illustrated via What's Cookin, Chicago?

Spinach Salad with Chicken, Avocado and Goat Cheese

Spinach Salad with Chicken, Avocado and Goat Cheese

Yield: 4 servings

Prep Time: 20 min

Ingredients:

SALAD:
8 cups chopped spinach (1 bag)
1 cup halved cherry or pear tomatoes
1/2 cup corn (frozen, canned, or cut off the cob)
1 1/2 cups chopped cooked chicken
1 large avocado, sliced
1/3 cup crumbled goat or feta cheese
1/4 cup toasted pine nuts
DRESSING:
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
salt and freshly ground black pepper, to taste

Directions:

1. Place spinach in a large salad bowl. add remaining salad ingredients.
2. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss (a little at a time... as much dressing as you desire).

Source: RecipeGirl.com

Homemade Flour Tortillas

Recipe type: How-To

Prep time:  30 mins

Cook time:  2 mins

Total time:  32 mins

Serves: approx. 16 tortillas

 

Ingredients:

• 3 cups all-purpose flour
• 1 tsp. salt
• 1 tsp. baking powder
• ⅓ cup vegetable oil
• 1 cup warm water

Instructions:

1. In the bowl of a stand mixer fitted with the dough hook attachment, add flour, salt and baking powder. Mix on low for 30 seconds until dry ingredients are incorporated.
2. With the mixer running at medium speed, add the vegetable oil and warm water.
3. Continue to mix on low until mixture starts to come together and starts to form a smooth ball.
4. Transfer dough to a well-floured surface and divide dough until you get approximately 16 fairly equal portions then shape each portion into a ball then gently, using the palm of your hand, flatten out the dough.
5. Cover flattened dough with a clean kitchen towel and let rest for 15 minutes before proceeding.
6. After dough has rested, heat a non-stick pan over medium-high heat.
7. Roll each dough piece into a 6-inch diameter circle on lightly floured surface with a lightly floured rolling pin. Do not stack uncooked tortillas on top of each other.
8. When the pan is hot, place one dough circle in the middle of the pan and let cook for 1 minute OR until the surface of the dough starts to bubble and the bottom starts to brown. At that point, flip it and cook the same way on the other side, but for slightly less time, 20-30 seconds. You want the tortilla soft and to have little brown spots on it. You don’t want to cook the tortilla too much that it becomes crispy.
9. Place cooked tortillas on a plate. You can stack them on top of each other to cool.
10. If you’re freezing them, wait til the tortillas are completely cool before storing them in a ziploc bag. If you using them immediately, go for it!

Notes:

Source: The Cafe Sucre Farine

Skinny Caramel Frappuccino

The full recipe, a good 24+ ounces, is essentially calorie-free, until garnishing.
3 cups ice cubes = 0 calories
1 cup of strong cold coffee = 0 calories
1/2 cup unsweetened vanilla almond milk = 15 calories for 24+ ounces (almost negligible over the big batch)
sugarfree sweetener (white stevia powder, liquid vanilla stevia drops, Splenda, or your favorite) = 0 calories
optional vanilla extract = o calories
Garnish with 2 tablespoons fat free whipped topping = 5 calories
Garnish with 1 tablespoon sugarfree caramel sauce = 45 calories
= Grand total of 50 calories


Source: http://www.averiecooks.com/2013/06/skinny-caramel-frappuccino.html

Pretzle Bun

PRETZEL SANDWICH BUNS
Dough:
1¾ cups warm water
2 tablespoons unsalted butter
¾ teaspoon salt
4½ cups unbleached all-purpose flour
¼ cup nonfat dry milk
2 teaspoons instant yeast
Water bath:
2 quarts water
1 tablespoon salt
¼ cup baking soda
Topping:
Coarse sea salt
Mix and knead the dough ingredients — by hand, mixer or bread machine — to make a smooth, slightly sticky dough. Allow the dough to rise in a lightly greased bowl, covered, for about 1 hour, until doubled.
Gently deflate the dough and transfer it to a lightly greased work surface. Divide the dough into 10 pieces and shape each piece into a smooth ball. Place the balls on a lightly greased baking sheet, cover and let rest for 15 minutes.
Preheat the oven to 400 degrees.
Prepare the water bath: Bring the water, salt and baking soda to a boil in a large pot. Drop five dough balls at a time into the water bath. Cook for 30 seconds, flip over and cook for 30 seconds longer. Using a slotted spoon, return the buns to the baking sheet.
Using scissors or a sharp knife, cut ½-inch-deep crosses into the center of each bun. Sprinkle with coarse sea salt.
Bake the buns for 20 to 24 minutes, or until they’re a deep-dark brown. Remove them from the oven and transfer to a rack to cool.
Makes 10 buns.

Philly Steak and Cheese Stromboli

 

 

Ingredients

• 1 refrigerated pizza crust dough
• 1 pound of deli roast beef, shaved
• 1 pound of American cheese, shredded
• or, 16-oz. Cheez Whiz
• 1 large white onion, sliced
• 1 green pepper, cut into strips
• 8 ounces canned mushrooms, drained
• 3 tablespoons butter
• Garlic powder to taste
• Salt and pepper to taste
•  

• Directions

  1. Chop shaved roast beef into small pieces. Melt 3 tablespoons butter in large skillet and add sliced onions, salt and pepper. Saute for about 5 minutes, just as they start to turn translucent. Add green pepper and saute for another 4-5 minutes. Add mushrooms and continue to saute for another 3-4 minutes, then take off heat and set aside.
  2. Lay pizza crust dough out on floured parchment paper that has been placed on a cookie sheet and roll out so it is about 1/4 inch thick all the way around and rectangular in shape. Layer cheese on pizza crust, leaving about two inches from each side. Layer roast beef leaving same amount of space on each side. Layer onions, peppers, and mushrooms onto roast beef, again leaving two inches on each side. Season with garlic powder, salt and pepper to taste.
  3. Starting from the long edge, start to roll the dough tightly until all the toppings are enclosed in the middle, and seal the seam along the bottom and on the ends by pinching this dough together.
  4. Put the egg yolk with 1 teaspoon water in a small dish and whisk very well to incorporate. Brush the top of the Stromboli with the egg mixture. Cut about three slits on the top to let the steam escape. Bake in a 350 degree oven for 30 minutes or until golden brown. Add Mozzarella cheese to the top of the Stromboli the last fifteen minutes of baking time. Remove from oven. Let stand for 10 minutes before cutting to keep the cheese from running out of the Stromboli. Yield: serves 8

  Notes: You may want to substitute "Cheez Whiz" for the provolone cheese. Many people like the "Cheez Whiz" instead of the provolone. You may also substitute American cheese for either of the cheeses.
  
  Source:  http://www.tasteofhome.com/recipes/community/awesome-philly-steak-and-cheese-stromboli
   

Favorite Hamburger Stew Recipe

 

Ingredients

• 2 pounds ground turkey or beef
• 2 medium onions, chopped
• 4 cans (14-1/2 ounces each) stewed tomatoes
• 8 medium carrots, thinly sliced
• 4 celery ribs, thinly sliced
• 2 medium potatoes, peeled and cubed
• 2 cups water
• 1/2 cup uncooked long grain rice
• 1 to 2 tablespoons salt
• 1 to 2 teaspoons pepper
• ADDITIONAL INGREDIENT (for each batch of stew):
• 1 cup water

  Directions

  1. In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Add the tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables and rice are tender.
  2. Uncover; simmer 20-30 minutes longer or until thickened. Freeze in 3-cup portions for up to 3 months.
  3. To use frozen stew: Thaw in the refrigerator for 24 hours. Transfer to a saucepan; add water. Cook until hot and bubbly. Yield: about 5 batches (15 cups total).

  Originally published as Hamburger Stew in Quick Cooking November/December 2003, p52
   

Whole Wheat Penne with Healthy Spinach Pesto

Whole Wheat Penne with Healthy Spinach Pesto

For 2 servings

Ingredients

-4 ounces whole wheat penne pasta, prepared according to package directions

-3-4 cups baby spinach

-1 egg *(optional)

-2 tbsp olive oil

-1/4 cup parmesan cheese (more or less to taste)

-1/4 tsp crushed red pepper (more or less to taste)

-1/8 tsp garlic powder (more or less to taste)

-Salt and pepper to taste

Directions

-Prepare pasta according to package directions

-Meanwhile, prepare pesto: In a food processor, grind 3-4 cups of spinach until fine. Add in 1 egg and pulse until combined. Slowly pour in 2 tablespoons of olive oil. Pour pesto into bowl. Mix with parmesan, crushed red pepper, garlic powder, and salt and pepper. Serve over hot pasta. Top with additional parmesan if desired. 

Source Taylor Made: http://www.taylormadebytaylorbee.com/2013/04/whole-wheat-penne-with-healthy-spinach.html

Stuffed Chicken Marsala

Ingredients

• Cheese Stuffing
• 8-oz package mozzarella cheese, shredded
• 2 Tbsp sun-dried tomato flakes (drain first if in oil)
• 1/4 cup Parmesan cheese, grated
• 1/2 cup smoked shredded cheese (provolone or gouda)
• 1/2 cup breadcrumbs
• 1 tsp fresh garlic, minced
• 1/3 cup green onions, thinly sliced
• 1/4 tsp red pepper flakes, crushed
• 3/4 cup sour cream (6 oz)
• 1/2 tsp salt
• 1/2 tsp black pepper
• Sauce
• 2 small containers button mushrooms, thinly sliced (6 cups)
• 1 small onion, cut in half and thinly sliced lengthwise
• 24 fl oz Marsala wine
• 8 fl oz heavy cream
• Salt and pepper to taste
• 2 lbs skinless, boneless chicken breasts
• 4 fl oz olive oil
• 2 cups all-purpose flour

1. Pre-heat oven to 350°F.
2. COMBINE all cheese stuffing ingredients in a mixing bowl.
3. BUTTERFLY thickest section of chicken breasts to create 2 lobes.
4. Pound each breast between 2 sheets of plastic wrap until ¼” - ½” thick.
5. PLACE flattened chicken breasts on a plate and place desired amount of stuffing on one lobe of each chicken breast.
6. Gently press stuffing down so it resembles a hockey puck.
7. FOLD over other lobe of chicken breast; does not have to seal.
8. HEAT large sauté pan over medium heat.
9. ADD olive oil and heat until shimmering.
10. PLACE flour in a shallow pan and season to taste with salt and pepper.
11. DREDGE stuffed chicken breasts in flour, shaking off excess.
12. SAUTE chicken breasts with preheated oil, cooking until each side is golden brown.
13. REMOVE chicken from pan and place in a baking dish.
14. BAKE for 10-20 minutes, or until juices run clean and center of chicken reaches 165°F.
15. ADD onions to sauté pan, and stir to loosen chicken drippings.
16. After 2 minutes, add mushrooms and sauté until onions are translucent.
17. DEGLAZE pan with Marsala wine – make sure to incorporate drippings from bottom of pan.
18. HEAT wine to a simmer and add heavy cream.
19. Simmer on low heat until reduced by half.
20. PLACE cooked chicken breasts on a plate and top each with onions, mushrooms and sauce.
21. SERVE with your favorite garlic mashed potato recipe.

Source:  http://www.bloglovin.com/viewer?post=2465137161&group=0&frame_type=a&blog=11267581&link=aHR0cDovL2Zvb2RpZXRhbGUuY29tL21haW4tZGlzaC9vbGl2ZS1nYXJkZW5zLXN0dWZmZWQtY2hpY2tlbi1tYXJzYWxhLWNvcHktY2F0LXJlY2lwZS8&frame=1&click=0&user=0

Cookies and Cream Cheesecakes

Cookies and Cream Cheesecakes

Yield: 30 cheesecakes

Ingredients

• 42 Oreos, 30 left whole and 12 coarsely chopped
• 2 pounds (32 ounces) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs, lightly beaten
• 1 cup sour cream
• pinch of salt

Instructions

1. Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.
2. Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.
3. Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.
4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired.
   
   
   

   Source: Cookies and Cream Cheesecakes Source: original recipe by Martha Stewart ; via Cookin' and Kickin'