Approximate Time: 30 min
Servings: 4-5
Ingredients
Cooking spray
1/2 cup reduced-sodium soy sauce
2 tablespoons honey
1 tablespoon blackstrap molasses
1 teaspoon finely grated fresh ginger
2 cloves garlic, minced
1 teaspoon liquid smoke seasoning
1/4 teaspoon freshly ground black pepper
6 boneless, skinless chicken breast halves, cut into thin strips
1/4 cup sesame seeds, lightly toasted
8 ounces cellophane noodles, soaked in hot water until tender
1/4 cup chopped fresh cilantro leaves
2 teaspoons sesame oil
4 cups snap peas, steamed
Directions
Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.
In a shallow dish, whisk together soy sauce, honey, molasses, ginger, garlic, liquid smoke seasoning, and black pepper. Add chicken strips and turn to coat. Place chicken on hot grill and cook 5 to 7 minutes, until cooked through, turning once during cooking. Remove chicken from grill pan and roll in toasted sesame seeds.
Drain cellophane noodles and toss with cilantro and sesame oil. Serve chicken with noodles and snap peas.
Thursday, February 26, 2009
Monday, February 23, 2009
"Bambino" Pizza Pocket
Approximate Time: 30 min
Servings: 12 Bambinos
Ingredients
2 Pillsbury pizza crusts
1 package pepperoni
1 package canadian bacon
pizza sauce
Mozerella cheese
Cheddar cheese
1 egg
cooking oil
Directions
Pour cooking oil into pan and heat up on medium-low heat for frying. Roll pizza dough out, cut out 4" circles. Crack egg into a bowl and beat lightly. Brush egg around the edges of each crust circle. In the center of half of the crust circles, layer pizza sauce, canadian bacon, cheeses, and pepperoni. Top it off with another circle, egg brushed edges facing down. Pinch the edges all the way around with fork. Place in oil and cook until golden brown.
*These are my family's favorite food from our home town of Rigby, ID. I came up with this recipe since they aren't close enough for me to eat whenever I want. This is something that kids love to eat. My family actually thought that the ones I made were better than the real thing. Since I just came up with the recipe myself, the directions may not be real clear so don't be afraid to ask me anything if you don't understand. Since we don't have a cutter for 4" circles, we just found a jar and cleaned it and just cut around it with a knife.
Servings: 12 Bambinos
Ingredients
2 Pillsbury pizza crusts
1 package pepperoni
1 package canadian bacon
pizza sauce
Mozerella cheese
Cheddar cheese
1 egg
cooking oil
Directions
Pour cooking oil into pan and heat up on medium-low heat for frying. Roll pizza dough out, cut out 4" circles. Crack egg into a bowl and beat lightly. Brush egg around the edges of each crust circle. In the center of half of the crust circles, layer pizza sauce, canadian bacon, cheeses, and pepperoni. Top it off with another circle, egg brushed edges facing down. Pinch the edges all the way around with fork. Place in oil and cook until golden brown.
*These are my family's favorite food from our home town of Rigby, ID. I came up with this recipe since they aren't close enough for me to eat whenever I want. This is something that kids love to eat. My family actually thought that the ones I made were better than the real thing. Since I just came up with the recipe myself, the directions may not be real clear so don't be afraid to ask me anything if you don't understand. Since we don't have a cutter for 4" circles, we just found a jar and cleaned it and just cut around it with a knife.
Monday, February 16, 2009
BBQ Chicken Pizza
Approximate Time: 20 min
Servings: 1 12" pizza (feeds 2-3 adults)
Ingredients
1 Boboli italian pizza crust
1/3-1/2 c. barbeque sauce
1 c. shredded chicken
1 1/4 c. shredded mozzarella cheese
1/4-1/2 c. cheddar cheese
Directions
Preheat oven to 400. Boil chicken breast 10-15 minutes or until no longer pink in the middle, take out and shred. Place Boboli crust on baking sheet, top with bbq sauce, half of cheese, chicken, then other half of cheese. Bake in oven for 10 minutes. Cut and serve.
*Last week I needed something quick to make, so I grabbed 2 boboli crusts from the freezer and all of the ingredients and put this together. On the second crust, I put the sauce that comes with the crust, prosciutto ham, & cheese for my step-dad since he doesn't like bbq sauce. This was so quick & easy and was really good. Great meal for kids.
Servings: 1 12" pizza (feeds 2-3 adults)
Ingredients
1 Boboli italian pizza crust
1/3-1/2 c. barbeque sauce
1 c. shredded chicken
1 1/4 c. shredded mozzarella cheese
1/4-1/2 c. cheddar cheese
Directions
Preheat oven to 400. Boil chicken breast 10-15 minutes or until no longer pink in the middle, take out and shred. Place Boboli crust on baking sheet, top with bbq sauce, half of cheese, chicken, then other half of cheese. Bake in oven for 10 minutes. Cut and serve.
*Last week I needed something quick to make, so I grabbed 2 boboli crusts from the freezer and all of the ingredients and put this together. On the second crust, I put the sauce that comes with the crust, prosciutto ham, & cheese for my step-dad since he doesn't like bbq sauce. This was so quick & easy and was really good. Great meal for kids.
Raspberry Brulee
Approximate Time: 30 min
Servings: 4
Ingredients
2 c. Fresh raspberries (I use strawberries if raspberries aren’t in season).
1 T. sugar
2 tsp. Cornstarch
1 egg, lightly beaten
1 c. skim milk
2 T sour cream
½ tsp. vanilla
4 tsp. Brown sugar
Directions
Rinse and drain raspberries. Divide between 4 six-ounce ramekins. Combine sugar and cornstarch in small saucepan; stir well. Add egg; stir well. Gradually add milk. Cook and stir over low heat about 12 minutes or until thickened. Remove from heat and cool 5 minutes. Add sour cream and vanilla; stir well. Spoon custard mixture over raspberries. Place ramekins on a baking sheet; sprinkle each with 1 tsp. Brown sugar. Broil 4 to 5 inches from heat two minutes or until sugar melts (or with chef's torch). Serve warm.
*I have been making this dessert for a few years and I absolutely love it. This is a much healthier option to creme brulee and is very easy to make. I usually make this recipe and just use it in 2 ramekins so they are nice and full for James and me.
Servings: 4
Ingredients
2 c. Fresh raspberries (I use strawberries if raspberries aren’t in season).
1 T. sugar
2 tsp. Cornstarch
1 egg, lightly beaten
1 c. skim milk
2 T sour cream
½ tsp. vanilla
4 tsp. Brown sugar
Directions
Rinse and drain raspberries. Divide between 4 six-ounce ramekins. Combine sugar and cornstarch in small saucepan; stir well. Add egg; stir well. Gradually add milk. Cook and stir over low heat about 12 minutes or until thickened. Remove from heat and cool 5 minutes. Add sour cream and vanilla; stir well. Spoon custard mixture over raspberries. Place ramekins on a baking sheet; sprinkle each with 1 tsp. Brown sugar. Broil 4 to 5 inches from heat two minutes or until sugar melts (or with chef's torch). Serve warm.
*I have been making this dessert for a few years and I absolutely love it. This is a much healthier option to creme brulee and is very easy to make. I usually make this recipe and just use it in 2 ramekins so they are nice and full for James and me.
Creme Brulee
Approximate Time: 3 hrs 15 min (including prep, baking, and refrigeration time)
Servings: 6
Ingredients
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided (recipe follows)
6 large egg yolks
2 quarts hot water
Directions
Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
Vanilla Bean
Ingredients
1 vanilla bean, whole or scraped
2 cups granulated sugar
Directions
If vanilla bean is whole, slice down side of bean with back of knife and scrape seeds into airtight container with the sugar. Bury bean in sugar and seal tightly with lid. Let sit for 1 to 2 weeks. Use as regular, granulated sugar.
*YUM, YUM, and did I say YUM!!! I am a HUGE fan of Creme Brulee, and I have always wanted to learn how to make it. I was quite surprised how simple it was and how much it tasted like any restaurant creme brulee I would order. I have 9 ramekins so I did 1 & 1/2 recipes. I only needed 7 but my next door neighbors let me borrow their chef's torch (to carmelize the top) so I took the extra 2 to them. You could actually stretch the recipe to 7 or 8 ramekins since it is quite alot for just 6. I love the fact that you can make it in advance also ( I made it before church and I pulled them out while we played a game to let them come up to room temperature and then torched it after the game). I highly recommend buying ramekins if you don't have them, I am constantly trying to find recipes to use in them so that they are worth having. Also, I found the vanilla beans at Costco. They come with quite a few but they last a really long time.
Servings: 6
Ingredients
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided (recipe follows)
6 large egg yolks
2 quarts hot water
Directions
Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
Vanilla Bean
Ingredients
1 vanilla bean, whole or scraped
2 cups granulated sugar
Directions
If vanilla bean is whole, slice down side of bean with back of knife and scrape seeds into airtight container with the sugar. Bury bean in sugar and seal tightly with lid. Let sit for 1 to 2 weeks. Use as regular, granulated sugar.
*YUM, YUM, and did I say YUM!!! I am a HUGE fan of Creme Brulee, and I have always wanted to learn how to make it. I was quite surprised how simple it was and how much it tasted like any restaurant creme brulee I would order. I have 9 ramekins so I did 1 & 1/2 recipes. I only needed 7 but my next door neighbors let me borrow their chef's torch (to carmelize the top) so I took the extra 2 to them. You could actually stretch the recipe to 7 or 8 ramekins since it is quite alot for just 6. I love the fact that you can make it in advance also ( I made it before church and I pulled them out while we played a game to let them come up to room temperature and then torched it after the game). I highly recommend buying ramekins if you don't have them, I am constantly trying to find recipes to use in them so that they are worth having. Also, I found the vanilla beans at Costco. They come with quite a few but they last a really long time.
Thursday, February 12, 2009
German Pancakes
Approximate Time: 35 min
Servings: 6 squares
Ingredients
1 c. milk
6 eggs
1 c. flour
1/4 tsp. salt
6 T. butter
Directions
Combine all ingredients except butter in a blender. Melt butter in 9 x 13- inch pan in 450 oven until hot and sizzling (be careful not to burn). Pour batter into pan of butter and bake for 25 minutes. Serve with powdered sugar and fresh squeezed lemon juice.
*James is usually in charge of making our big breakfasts, but this is one breakfast that I love to make. This is so easy and yummy. When it is just James and I, I will usually cut the recipe in half and use a smaller pan. If you have never had these before, well worth trying and while making them, don't be surprised when you see it rising in the oven, that is what it is supposed to do.
Servings: 6 squares
Ingredients
1 c. milk
6 eggs
1 c. flour
1/4 tsp. salt
6 T. butter
Directions
Combine all ingredients except butter in a blender. Melt butter in 9 x 13- inch pan in 450 oven until hot and sizzling (be careful not to burn). Pour batter into pan of butter and bake for 25 minutes. Serve with powdered sugar and fresh squeezed lemon juice.
*James is usually in charge of making our big breakfasts, but this is one breakfast that I love to make. This is so easy and yummy. When it is just James and I, I will usually cut the recipe in half and use a smaller pan. If you have never had these before, well worth trying and while making them, don't be surprised when you see it rising in the oven, that is what it is supposed to do.
Tuesday, February 10, 2009
Chimichangas
Approximate Time: 30 min (after meat is cooked)
Servings: 4
Ingredients
2-3 c. beef or pork roast
1 onion
1 can green chilies
7 oz. green chili salsa
Directions
Cook roast in crock pot on low heat for about 6 hours. Drain meat, reserving juices. Cool meat, then shred. Place meat in a pan over medium-low heat. Add onions and green chilies. Add green chili salsa with a 1/4 cup or so of reserved juices. Cook a few minutes to heat through.
Warm flour tortillas and add a couple of tablespoons of meat mixture, along with cheese if desired. Fold the bottom edges of each tortilla up over filling. Fold both sides toward the center and roll into a cylinder. Secure rolled tortillas with a toothpick. Fry in hot oil about 2 minutes until golden and crisp. Drain on paper towels. Serve hot with shredded lettuce, green chili salsa, cheese, tomatoes, guacamole and sour cream.
*This is a recipe that my step-dad asks me to make, he loves these. I usually use the whole roast and save half of the meat mixture and make them twice a week apart, or you could reserve half of the meat for another dish. It is great to save any reserved juices so you can add it to the meat when you reheat it to make the meat juicy again.
Servings: 4
Ingredients
2-3 c. beef or pork roast
1 onion
1 can green chilies
7 oz. green chili salsa
Directions
Cook roast in crock pot on low heat for about 6 hours. Drain meat, reserving juices. Cool meat, then shred. Place meat in a pan over medium-low heat. Add onions and green chilies. Add green chili salsa with a 1/4 cup or so of reserved juices. Cook a few minutes to heat through.
Warm flour tortillas and add a couple of tablespoons of meat mixture, along with cheese if desired. Fold the bottom edges of each tortilla up over filling. Fold both sides toward the center and roll into a cylinder. Secure rolled tortillas with a toothpick. Fry in hot oil about 2 minutes until golden and crisp. Drain on paper towels. Serve hot with shredded lettuce, green chili salsa, cheese, tomatoes, guacamole and sour cream.
*This is a recipe that my step-dad asks me to make, he loves these. I usually use the whole roast and save half of the meat mixture and make them twice a week apart, or you could reserve half of the meat for another dish. It is great to save any reserved juices so you can add it to the meat when you reheat it to make the meat juicy again.
Subscribe to:
Posts (Atom)
