Monday, June 30, 2008
Saturday, June 28, 2008
WOW! I didn't realize how long it had been since I last posted. There have been quite a few recipe repeats, BBQ's & even a little eating out...
Sunday, June 22, 2008
sweetened, whipped cream
Preheat the oven to 400 degrees F.
Sift the flour, 1 tablespoon sugar, the baking powder, and salt into the bowl of an electric mixer. Blend in the butter at the lowest speed and mix until the butter is the size of peas. Combine the eggs and heavy cream and quickly add to the flour and butter mixture. Mix until just blended. The dough will be sticky.
Dump the dough out onto a well-floured surface. Flour your hands and pat the dough out 3/4-inch thick. You should see lumps of butter in the dough.
Cut biscuits with any size or shape cutter and place on a baking sheet lined with parchment or lightly greased.
Sprinkle with sugar and bake for 20 to 25 minutes (depending on size of biscuits), until the outsides are crisp and the insides are fully baked. Let cool on a wire rack.
Split each shortcake in half crosswise and place the bottom half on a plate. Spoon whipped cream on top, then place the sliced peaches and raspberries on the whipped cream, then place the other half of the shortcake on top and serve.
This is a very elegant take on shortcake. They are very biscuit-like, and very rich. The sugar sprinkled on the top created an extra sweetness that was really tasty. You could add a little more sugar to the dough for extra sweetness, but try it, as is, first. Also, milk could very easily be substituted for the heavy cream in the dough. The cream made it extremely rich.
When patting out, stick to the 3/4 in to 1 in thickness. Any thinner than that and you will end up with hockey pucks. Try not to handle the dough too much before cutting out. You want the butter to stay cold so they will be light and fluffy.
It would be very cute to cut out with a star, heart, etc. Just remember to keep the dough on the thick side. I used a 2 inch in diameter biscuit cutter that made about 20 servings.
recipe adapted from The Barefoot Contessa...LOVE her!!
Thursday, June 19, 2008
1/4 cup green onions, minced
2 1/2 cup frozen corn kernels, or fresh corn (no need to thaw frozen corn)
1 Tbsp all-purpose flour
1 cup milk
1/8 tsp salt, or more to taste
1/8 tsp pepper, or to taste
Melt butter in a large skillet over medium heat. Add scallions and sauté until soft, about 2 minutes. Add corn and sauté 1 minute to heat through (or slightly longer if using frozen corn). Add flour and stir to coat corn and scallions. Add milk and bring to a simmer.
Reduce heat to low and cook, uncovered, until mixture thickens, about 10 to 12 minutes; season to taste with salt and pepper.
This was so much better than the canned stuff. I didn't have any green onions on hand so I just used a little chopped onion & it worked fine. Although a little green color in there would be nice!
Monday, June 16, 2008
Sunday, June 15, 2008
Saturday, June 14, 2008
2 lbs boneless, skinless chicken breast; cooked & cut in 1 in. pieces
30 oz canned black beans, rinsed and drained
3 cup fat-free sour cream
2 cup shredded cheddar cheese, divided
4 oz chopped green chilies
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortilla(s), cut into 2-inch strips
salsa, or taco sauce
Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.
Place chicken in a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilis, cumin, and pepper; mix well and set aside.
Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing. Serve with salsa on the side.
Wednesday, June 11, 2008
Monday, June 9, 2008
Sunday, June 8, 2008
Friday, June 6, 2008
Wednesday, June 4, 2008
6 oz pie crust, 9-inch, refrigerated
1 Tbsp dried onion or 1/2 onion; finely chopped
1 1/4 cup part-skim ricotta cheese
1 cup shredded cheddar cheese
1 large eggs
2 large egg whites
1 Tbsp Dijon mustard
1 tsp dried oregano
1/2 tsp salt, or more to taste
1/4 tsp black pepper, or more to taste
10 oz frozen chopped broccoli, thawed and well-drained
1 Tbsp grated Parmesan cheese
Preheat oven to 375ºF. Press pie crust into bottom and up sides of a 9-inch pie pan; refrigerate until ready to use.
Place onion to a large bowl and add ricotta cheese, cheddar cheese, egg, egg whites, mustard, oregano, salt and pepper; mix well and fold in broccoli. Spoon mixture into prepared crust and level surface with a wooden spoon; sprinkle with Parmesan cheese.
Bake until a knife inserted near center comes out clean, about 35 to 40 minutes. Let stand 10 minutes before slicing into 8 pieces.
Looking for something really delicious for dinner?? (or breakfast, or a light lunch) This wasn't even cooking, it was assembling. If your family doesn't like broccoli, make them something else & enjoy this for yourself (it makes fabulous leftovers). If you don't like broccoli (shame on you) substitute for frozen (well drained) spinach, or any combination of veggies. If you are not a fan of Dijon mustard you can cetainly leave it out, it just adds a little zip to the finished product.And guess what? Even with the pie crust, if you limit yourself to one serving...it is low cal & low fat. YAY!!
Monday, June 2, 2008
Mmmmmmmm! These babies really are a beautiful thing. Surprisingly gooey & fudgy in the middle, despite the crisp layer on the top. Again...mmmmmm! The only changes I made to the original recipe was trading the rum soaked raisins for chopped pecans, and I used semi sweet chocolate instead of bittersweet. Have I mentioned...mmmmm yummy?!?!?
1/2 cup all-purpose flour
Getting ready: Center a rack in the oven and preheat the oven to 300°F. Line an 8-inch square baking pan with foil, butter the foil, place the pan on a baking sheet, and set aside.
Whisk together the flour, salt and cinnamon, if you're using it.
Put the raisins in a small saucepan with the water, bring to a boil over medium heat and cook until the water almost evaporates. Add the rum, let it warm for about 30 seconds, turn off the heat, stand back and ignite the rum. Allow the flames to die down, and set the raisins aside until needed.
Put the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Slowly and gently melt the chocolate, stirring occasionally. Remove the bowl from the saucepan and add the butter, stirring so that it melts. It's important that the chocolate and butter not get very hot. However, if the butter is not melting, you can put the bowl back over the still-hot water for a minute. If you've got a couple of little bits of unmelted butter, leave them—it's better to have a few bits than to overheat the whole. Set the chocolate aside for the moment.
Working with a stand mixer with the whisk attachment, or with a hand mixer in a large bowl, beat the eggs and sugar until they are thick and pale, about 2 minutes. Lower the mixer speed and pour in the chocolate-butter, mixing only until it is incorporated—you'll have a thick, creamy batter. Add the dry ingredients and mix at low speed for about 30 seconds—the dry ingredients won't be completely incorporated and that's fine. Finish folding in the dry ingredients by hand with a rubber spatula, then fold in the raisins along with any liquid remaining in the pan.
Scrape the batter into the pan and bake 50 to 60 minutes, or until the top is dry and crackled and a knife inserted into the center of the cake comes out clean. Transfer the pan to a rack and allow the brownies to cool to warm or room temperature.
Carefully lift the brownies out of the pan, using the foil edges as handles, and transfer to a cutting board. With a long-bladed knife, cut the brownies into 16 squares, each roughly 2 inches on a side, taking care not to cut through the foil.