Ingredients:
3 cups rolled oats
1 cup whole almonds
1 cup cashews
3/4 cup sweet coconut
1/4 cup plus 2 T dark brown sugar
1/4 cup plus 2 T agave nectar (or maple syrup)
1/4 cup vegetable oil
3/4 tsp salt
Directions:
Preheat over to 250 degrees. In a large bowl, combine the oats, nuts coconut and brown sugar.
In a separate bowl, combine agave nectar, oil and salt. Combine both mixtures and pour onto 2 cookie sheets. Cook for 1 hour and 15 minutes, stirring every 15 minutes.
*This can be served like a bowl of cereal, with yogurt or with fresh fruit & cream. Best granola! I originally got the recipe from Alton Brown but changed the maple syrup to agave nectar which everyone seems to like better & I always have it on hand.
Thursday, April 14, 2011
Old Fashioned Biscuits/ Strawberry Shortcake
Biscuits from scratch
3 cups all purpose flour
3 Tbsp granulated sugar
1 1/2 Tbsp baking powder
3/4 teaspoon salt
12 Tbsp cold unsalted butter, cut into small pieces
1 1/2 cups heavy cream
1 1/2 teaspoons vanilla extract
Sift the flour, sugar, baking powder, and salt into a large bowl. Toss with a fork to combine. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.) Combine the cream and vanilla in a liquid measure. Make a well in the center of the flour and and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Gently knead by hand five or six times to create a loose ball.
Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to a baking sheet lined with parchment or silpat, cover with plastic and chill for 20 minutes in the refrigerator. Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes.
Strawberry Shortcake
Strawberries and whipping cream:
3 baskets of fresh strawberries
1/2 cup sugar
Whipping cream
Vanilla
Remove the stems from the strawberries. Slice into thin (1/4" to 1/8") slices. Put into a large bowl. Add 1/4 cup to 1/2 cup of sugar (depending on how sweet the strawberries are to begin with) and mix into the strawberries. Set aside at room temperature to macerate (which means that the sugar will soften the strawberries and help release their juices).
After the strawberries have been sitting for 20 minutes or so, take a potato masher and mash them a little. Not too much, just enough to get more juice out of them.
Whip the cream, adding a drop or two of vanilla and a teaspoon of sugar.
To serve, break up one biscuit per person into big pieces into a bowl. Ladle strawberries over the biscuit. Add a dolop of whipped cream.
*These biscuits are awesome served warm with butter and honey or agave nectar or a very good addition to a Strawberry Shortcake! This is actually a recipe that my father-in-law found while he was staying here and tried it on us. I had never had the old fashioned way of having Strawberry Shortcake but I loved it.
3 cups all purpose flour
3 Tbsp granulated sugar
1 1/2 Tbsp baking powder
3/4 teaspoon salt
12 Tbsp cold unsalted butter, cut into small pieces
1 1/2 cups heavy cream
1 1/2 teaspoons vanilla extract
Sift the flour, sugar, baking powder, and salt into a large bowl. Toss with a fork to combine. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.) Combine the cream and vanilla in a liquid measure. Make a well in the center of the flour and and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Gently knead by hand five or six times to create a loose ball.
Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to a baking sheet lined with parchment or silpat, cover with plastic and chill for 20 minutes in the refrigerator. Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes.
Strawberry Shortcake
Strawberries and whipping cream:
3 baskets of fresh strawberries
1/2 cup sugar
Whipping cream
Vanilla
Remove the stems from the strawberries. Slice into thin (1/4" to 1/8") slices. Put into a large bowl. Add 1/4 cup to 1/2 cup of sugar (depending on how sweet the strawberries are to begin with) and mix into the strawberries. Set aside at room temperature to macerate (which means that the sugar will soften the strawberries and help release their juices).
After the strawberries have been sitting for 20 minutes or so, take a potato masher and mash them a little. Not too much, just enough to get more juice out of them.
Whip the cream, adding a drop or two of vanilla and a teaspoon of sugar.
To serve, break up one biscuit per person into big pieces into a bowl. Ladle strawberries over the biscuit. Add a dolop of whipped cream.
*These biscuits are awesome served warm with butter and honey or agave nectar or a very good addition to a Strawberry Shortcake! This is actually a recipe that my father-in-law found while he was staying here and tried it on us. I had never had the old fashioned way of having Strawberry Shortcake but I loved it.
Taco Seasoning
Ingredients
1 T all purpose flour
1 T cornstarch
1 T dried minced onion
1 tsp beef bouillon granules or 1 beef bouillon cube- crushed
1 tsp garlic salt
1 tsp ground cumin
1 tsp paprika
1 tsp chili powder
1/2 tsp onion salt
1/4 tsp cayenne pepper
1/4 tsp sugar
*I actually triple this recipe and keep it stored in a little container so that I don't have to make it every time I need it.... great to have on hand.
1 T all purpose flour
1 T cornstarch
1 T dried minced onion
1 tsp beef bouillon granules or 1 beef bouillon cube- crushed
1 tsp garlic salt
1 tsp ground cumin
1 tsp paprika
1 tsp chili powder
1/2 tsp onion salt
1/4 tsp cayenne pepper
1/4 tsp sugar
*I actually triple this recipe and keep it stored in a little container so that I don't have to make it every time I need it.... great to have on hand.
Applebee's Chicken Fajita Rollups
Chicken Marinade
2 large chicken breasts cut into tiny bite size pieces
2 c water
1/3 c soy sauce
3 T sugar
2 T salt
2 T white vinegar
1 T chipotle pepper or 1 1/2 tsp cayenne pepper
2 tsp hickory smoke flavoring or liquid smoke
2 tsp paprika
2 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
Place cut up chicken pieces in marinade and refrigerate 2-4 hours
Mexi-Ranch
1/2 c mayo
2 T minced onion
2 T diced tomato
1 T buttermilk (or you can use regular milk if you don't have buttermilk)
1 T white vinegar
2 tsp chopped cilantro
1 tsp green chili pepper
3/4 tsp paprika
1/2 tsp sugar
1/4 tsp salt
pinch dill weed
pinch cumin
pinch cayenne
Mix all ingredients together.
Directions
Remove chicken pieces from marinade and cook in skillet on medium heat until no longer pink. Add Mexi-Ranch mixture & 1 store bought container Pico de Gallo (is found in the produce section of the store by the refrigerated salads & salsas). Mix everything together and let warm up for about 1-2 minutes. Serve 1/2 cup chicken mixture, shredded iceberg lettuce, & mexi style cheese on a large burrito size tortilla & roll up tucking in the sides first. Serve with Sour Cream.
*I used to get these all the time and love them, I did some searching online & found some different recipes and came up with this combination that we all love. It isn't exactly like Applebee's but they are SUPER good!
2 large chicken breasts cut into tiny bite size pieces
2 c water
1/3 c soy sauce
3 T sugar
2 T salt
2 T white vinegar
1 T chipotle pepper or 1 1/2 tsp cayenne pepper
2 tsp hickory smoke flavoring or liquid smoke
2 tsp paprika
2 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
Place cut up chicken pieces in marinade and refrigerate 2-4 hours
Mexi-Ranch
1/2 c mayo
2 T minced onion
2 T diced tomato
1 T buttermilk (or you can use regular milk if you don't have buttermilk)
1 T white vinegar
2 tsp chopped cilantro
1 tsp green chili pepper
3/4 tsp paprika
1/2 tsp sugar
1/4 tsp salt
pinch dill weed
pinch cumin
pinch cayenne
Mix all ingredients together.
Directions
Remove chicken pieces from marinade and cook in skillet on medium heat until no longer pink. Add Mexi-Ranch mixture & 1 store bought container Pico de Gallo (is found in the produce section of the store by the refrigerated salads & salsas). Mix everything together and let warm up for about 1-2 minutes. Serve 1/2 cup chicken mixture, shredded iceberg lettuce, & mexi style cheese on a large burrito size tortilla & roll up tucking in the sides first. Serve with Sour Cream.
*I used to get these all the time and love them, I did some searching online & found some different recipes and came up with this combination that we all love. It isn't exactly like Applebee's but they are SUPER good!
Chicken Marsala
Ingredients
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1/4 cup diced onions
1 1/2 teaspoon minced garlic
3 cups sliced mushrooms
3/4 cup Marsala wine
1/2 cup cooking sherry
1/4 cup heavy cream
Directions
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Saute onions and garlic for 2-3 minutes. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear. Add cream to sauce & cook for 5 minutes longer. Serve on top of Capellini or Angel Hair pasta.
*I found a recipe and made some changes to it, so this has my changes in it already. I have to admit that I THOROUGHLY enjoyed this dish, definite keeper!
For anyone concerned about the wine in it, the alcohol does cook out.
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1/4 cup diced onions
1 1/2 teaspoon minced garlic
3 cups sliced mushrooms
3/4 cup Marsala wine
1/2 cup cooking sherry
1/4 cup heavy cream
Directions
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Saute onions and garlic for 2-3 minutes. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear. Add cream to sauce & cook for 5 minutes longer. Serve on top of Capellini or Angel Hair pasta.
*I found a recipe and made some changes to it, so this has my changes in it already. I have to admit that I THOROUGHLY enjoyed this dish, definite keeper!
For anyone concerned about the wine in it, the alcohol does cook out.
Chocolate Cream Pie
Ingredients
1 1/2 cups sugar
1/3 cup all-purpose flour
3 tablespoons baking cocoa
1/2 teaspoon salt
1 1/2 cups water
1 (12 ounce) can evaporated milk
5 egg yolks, beaten
1/2 cup butter or margarine
1 teaspoon vanilla extract
1 (9 inch) pastry shell, baked
whipped topping
Directions
In a large saucepan, combine the first six ingredients until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. stir 1 cup hot mixture into egg yolks. Return all to the pan; bring to a gentle boil, stirring constantly. Remove from the heat; stir in butter and vanilla. Cool slightly. Pour warm filling into pastry shell. Cool for 1 hour. Refrigerate until set. Just before serving, garnish with whipped topping.
*I made one addition to this, I let the filling sit and cool for about 15 minutes or so and then added about 1 cup of freshly whipped whipped cream to tone down the chocolate flavor a bit and my whole family absolutely loved it!
1 1/2 cups sugar
1/3 cup all-purpose flour
3 tablespoons baking cocoa
1/2 teaspoon salt
1 1/2 cups water
1 (12 ounce) can evaporated milk
5 egg yolks, beaten
1/2 cup butter or margarine
1 teaspoon vanilla extract
1 (9 inch) pastry shell, baked
whipped topping
Directions
In a large saucepan, combine the first six ingredients until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. stir 1 cup hot mixture into egg yolks. Return all to the pan; bring to a gentle boil, stirring constantly. Remove from the heat; stir in butter and vanilla. Cool slightly. Pour warm filling into pastry shell. Cool for 1 hour. Refrigerate until set. Just before serving, garnish with whipped topping.
*I made one addition to this, I let the filling sit and cool for about 15 minutes or so and then added about 1 cup of freshly whipped whipped cream to tone down the chocolate flavor a bit and my whole family absolutely loved it!
Monday, April 11, 2011
Orange Green Salad
Dressing
1/4 c olive oil
2 T red wine vinegar
1 T orange juice
1 tsp sugar*
1/4 tsp salt
1/8 tsp pepper
Mix all ingredients in a jar.
*If you are wanting a healthier version, substitute the sugar with honey or agave nectar.
Serve over Romaine Lettuce & top it off with bite size slices of orange & apple, craisins & caramalized almonds (melt regular sugar in a pan over medium heat, take off of heat once it is melted & toss with almonds. Spread out on wax paper to cool).
**This is a salad I put together & it is a great light, summery salad. Very refreshing!
1/4 c olive oil
2 T red wine vinegar
1 T orange juice
1 tsp sugar*
1/4 tsp salt
1/8 tsp pepper
Mix all ingredients in a jar.
*If you are wanting a healthier version, substitute the sugar with honey or agave nectar.
Serve over Romaine Lettuce & top it off with bite size slices of orange & apple, craisins & caramalized almonds (melt regular sugar in a pan over medium heat, take off of heat once it is melted & toss with almonds. Spread out on wax paper to cool).
**This is a salad I put together & it is a great light, summery salad. Very refreshing!
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