MERRY CHRISTMAS and HAPPY NEW YEAR!!!
Posted: December 24, 2010 Filed under: Random Thoughts about cooking 1 Comment »Hope everyone has a very Merry Christmas and a Happy New Year!!!
I look forward to getting back into blogging after the first of the year!
Banana Pecan Biscotti
Posted: December 20, 2010 Filed under: Biscotti, Cookies, Dessert, Holiday Recipe Leave a comment »As my second biscotti for H work party I wanted to make something banana nut as it always tastes good with coffee and early in the morning, so any leftover would be perfect in the break room. I used my same biscotti recipe but this time added in 1.5 mashed bananas and 1/2 cups pecans. They were perfect..just as good as a muffin!
ENJOY!
Ingredients:
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
1/2 cup granulated sugar
3 large eggs
1-2 mashed bananas
1/2 cups chopped pecans
Directions:
Preheat oven to 350.
In a medium bowl, whisk together flour, baking powder and salt.
In a large mixing bowl, beat together butter and sugar. Add eggs, one at a time, mixing well after each. Add dry ingredients and mix until combined – stir in mashed banana and nuts.
Evenly divide dough into 4 pieces on a lightly floured surface. Shape each piece into 9″ x 1 1/2″ round log. Place logs 3 inches apart onto parchment-lined baking sheet.
Bake until tops are cracked and ends just start to turn light brown, about 18 to 20 minutes. Remove from oven and reduce temperature to 325. Cool logs 10 minutes on cookie sheet.
Cut each log diagonally into 1/2″ slices with sharp serrated knife. (Discard ends, if you want.) Arrange pieces standing up back onto the baking sheet.
Bake until cookies are light golden brown and crisp on both sides, about 12 to 15 minutes. The centers may still be a little soft, but will firm up as they cool. Place onto cool rack and cool completely.
Make about 4 dozen.
Pistachio, cranberry and white chocolate biscotti
Posted: December 17, 2010 Filed under: Biscotti, Cookies, Dessert, Holiday Recipe 1 Comment »For H work holiday party, he needed a dessert. Since I cant do much in the kitchen right now, I needed an easy dessert. I thought of biscottis. Great for the work break room during coffee breaks, easy to grab and eat at the holiday party, and makes a ton. I did make a few kinds using the same dough. I made my favorite candy cane biscotti and m and m biscotti, and then added in pistachios, cranberries, and white chocolate. They were great especially dipped in coffee!! I also love how great the red, green, and white look at the holidays! MERRY CHRISTMAS!
ENJOY!
Ingredients:
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
1/2 cup granulated sugar
3 large eggs
2/3 cup each of chopped pistachios, cranberries and white chocolate
optional-drizzle top with melted white chocolate
Directions:
Preheat oven to 350.
In a medium bowl, whisk together flour, baking powder and salt.
In a large mixing bowl, beat together butter and sugar. Add eggs, one at a time, mixing well after each. Add dry ingredients and mix until combined – stir in nuts, cranberries and white chocolate.
Evenly divide dough into 4 pieces on a lightly floured surface. Shape each piece into 9″ x 1 1/2″ round log. Place logs 3 inches apart onto parchment-lined baking sheet.
Bake until tops are cracked and ends just start to turn light brown, about 18 to 20 minutes. Remove from oven and reduce temperature to 325. Cool logs 10 minutes on cookie sheet.
Cut each log diagonally into 1/2″ slices with sharp serrated knife. (Discard ends, if you want.) Arrange pieces standing up back onto the baking sheet.
Bake until cookies are light golden brown and crisp on both sides, about 12 to 15 minutes. The centers may still be a little soft, but will firm up as they cool. Place onto cool rack and cool completely.
Make about 4 dozen. (Mine made slightly less)
Clean eating Italian Shrimp Stew
Posted: December 15, 2010 Filed under: Clean eating, Fish/seafood, Light and healthy, Quick, Soups/Stews 1 Comment »I love soups, stews, and chilis. They are easy to make, make a lot, taste great as leftovers, and are filling. Even better when soups or stews are healthy as this one is. I found this recipe in the latest Clean Eating Magazine. This was such a simple soup to make. Total time was about 30 mins and we loved it. I did add onion to add some more taste and it was great. This was even better the next day for lunch!
Below is the original recipe. I did add a small yellow onion chopped and cooked it with the potatoes and carrots.
ENJOY!
Ingredients:
2 tsp olive oil
2 medium carrots, peeled and chopped
2 small red or yellow potatoes, unpeeled and chopped
2 Tbsp chopped fresh rosemary
2 cups chopped cherry tomatoes
2 Tbsp capers, drained
2 cups vegetable broth
18 oz shrimp, peeled and deveined
black pepper, to taste
Directions:
In a pot, heat oil over medium heat. Add carrots, potatoes and rosemary and stir; saute for about 2 minutes. Add tomatoes, capers and broth and increase heat to high to bring mixture to a boil. Reduce heat to medium-low, cover and cook for 10 minutes
Uncover pot and test potatoes by piercing a piece with a paring knife; they should be very soft. If not yet at desired texture, re-cover pot and cook for 3 to 5 more minutes. When potatoes are soft, mash several potato chunks with a fork to thicken soup, leaving most of the pieces intact. Add shrimp, stir and cover for 2 minutes. Uncover and stir, cooking just until shrimp are pink and cooked through. Season with pepper and serve warm.
Sour cream drop cookies
Posted: December 13, 2010 Filed under: Cookies, Holiday Recipe 1 Comment »This holiday season my baking will be a lot less than I would normally bake. With a neck/back injury I can’t be in the kitchen very long at all..BOO. So I needed to find easy baking recipes. My normal cut out cookies are out since they take so long to roll out and decorate BUMMER. I could make sugar cookie bars, but wanted something a bit more Christmasy. I saw this recipe and after reading realized it is just what I was looking for. Easy, tasty, and Christmasy. Using sour cream in cookies for me always seems Holiday-ish, plus this recipe was very easy, so for me this year, this was it. I did use almond instead of vanilla in the batter as I love sour cream cookies with almond at Christmas. This was easy to mix up, chill and then bake. I was able to do it in parts as to not tire my neck or back. The frosting was perfect on top too. This was just like a cutout cookie, yet soooo much easier and less strain on me! SCORE!
MERRY CHRISTMAS!
ENJOY!
Ingredients:
For the cookies:
1/2 cup butter
3/4 cup light brown sugar
3/4 cup sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
For the glaze:
1 cup butter (2 sticks)
4 cups powdered sugar
3-4 tablespoons boiling water
1 teaspoon vanilla
Directions:
Cream together the butter, brown sugar, white sugar, eggs, sour cream and vanilla together until well incorporated. Add in the flour, baking soda and baking powder until combined thoroughly. Chill the dough at least one hour before baking.
Using a cookie scoop or a tablespoon, scoop the dough onto a cookie sheet lined with parchment paper. Bake the cookies at 400 degrees F for 8-10 minutes. The cookies are done when they begin to brown on the bottom, although they may appear underdone on the top. Let cool before frosting.
To make the glaze: Melt the butter, then add the sifted powdered sugar and vanilla. Add the boiling water, one tablespoon at a time until you reach the desired consistency. The glaze should be thick enough to spread with a spoon, but not run down the sides of the cookies. The glaze will harden on the cookie as it cools.
Roasted Shrimp Cocktail
Posted: December 9, 2010 Filed under: Appetizer, Clean eating, Fish/seafood, Light and healthy, Low Carb, Quick 1 Comment »What an easy and great tasting appetizer. I found this recipe and was happy to see how easy it was to make. I did make this for our dinner, but is perfect as an appetizer. I paired it with rice and steamed veggies and warm crusty rolls. The sauce, like Mrs. D said, is perfect with this. Easy, great tasting and impressive! A huge hit!
ENJOY!
Ingredients:
For the shrimp:
2 lbs. (12 to 15-count) shrimp
1 Tbsp. extra-virgin olive oil
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. garlic powder
For the sauce:
1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup
3 Tbsp. prepared horseradish
2 tsp.freshly squeezed lemon juice
1/2 tsp. Worcestershire sauce
1/4 tsp. hot sauce (recommended: Tabasco)
Directions:
Preheat the oven to 400 degrees. Peel and de-vein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, pepper and garlic powder, and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.
Not food related but..check out this giveaway..
Posted: December 8, 2010 Filed under: Random Thoughts about cooking Leave a comment »Love this blog and check out her great giveaway going on right now.
http://thedapperbun.blogspot.com/2010/12/blog-give-away.html
Veggie Melts
Posted: December 8, 2010 Filed under: Appetizer, Light and healthy, Meatless, Quick, Sandwich, Vegetable Leave a comment »This was a perfect lunch today! I had been eyeing this recipe from Annie’s Eats for a while now but H hates anything remotely like a mushroom but I love anything mushroom-y, so I waited until he was gone to make it…today was the day. I used green peppers, but really any veggies of your liking would work here. What I liked best about this was the garlic mayo..YUMMMO!! Easy, delicious, and would be great mini sized as an appetizer at your holiday parties!
ENJOY!
Ingredients:
1 small head broccoli, cut into small florets
1 tbsp. olive oil
Kosher salt and black pepper
4 portobello mushrooms (stems removed), sliced ½-inch thick
2 red bell peppers, seeded and sliced ½-inch thick
¼ cup light mayonnaise
1 clove garlic, minced or pressed
4 thick slices country bread
2-4 oz. provolone cheese, thinly sliced
Directions:
Preheat a broiler with a rack placed 4 inches from the heat source. Line a rimmed baking sheet with aluminum foil. Place the broccoli on the baking sheet, drizzle with the olive oil and season with salt and pepper. Toss to combine. Broil until the broccoli begins to brown, tossing once or twice, about 4-6 minutes.
Add the sliced mushrooms and peppers to the pan with the broccoli and toss to combine. Broil, tossing once or twice, until the vegetables are tender, 8-10 minutes more. Set aside.
Meanwhile, combine the mayonnaise and garlic in a small bowl; season with salt and pepper. Place the slices of bread on a work surface. Spread each slice of bread with 1 tablespoon of the garlic-mayo mixture. Top with the cooked vegetables, then the cheese. Line the baking sheet with a new piece of foil. Transfer the assembled sandwiches to the baking sheet. Broil until the cheese is melted and lightly browned, 2-4 minutes.
Turkey Cranchiladas
Posted: December 2, 2010 Filed under: Chicken, Holiday Recipe, Mexican 3 Comments »What a great way to use up Thanksgiving leftovers, chicken dinner leftovers, etc. I was a bit cautious of serving this to H as he isnt always keen on odd flavors put together, but we BOTH loved this. It was a great mix of strong flavors yet came together nicely! I was able to put this together even with a sore neck. I first mixed the filling and rested…LOL then made the topping and rested, then rolled them and waited for H to call and say he was on his way home. Then I baked them. So even being laid up I was finally able to put a meal together that didnt use our crockpot!!!
ENJOY!
Ingredients:
nonstick cooking spray
2-2 1/2 cups shredded turkey or chicken
2 cups whole-berry cranberry sauce (or 1 16-oz can)
1 (15-ounce) can black beans, drained and rinsed
1 1/2 cups salsa
1 1/2 cups shredded Pepperjack cheese
1/2 cup sour cream
3-4 scallions, chopped
1/4 cup lightly-packed chopped cilantro
1 tsp ground cumin
1/2 tsp kosher salt
1/2 tsp freshly cracked black pepper
10-12 (6-inch) flour tortillas
1 tsp bottled hot sauce
Directions:
Preheat the oven to 350 degrees and lightly spray a 9×13 inch baking dish with cooking spray.
In a large bowl, combine the turkey, 1 cup of the cranberry sauce, the beans, sour cream, 3/4 cup cheese, 1/2 cup of the salsa, green onions, cilantro, cumin, salt, and pepper.
Spoon about 1/3 cup filling into each tortilla, and roll tightly. Place seam-side down in the baking dish.
In a medium bowl, combine the remaining cranberry sauce, 1 cup of salsa, and the hot sauce. Stir to combine and Pour over the enchiladas. Cover the dish with foil, and bake 45 minutes. Remove foil, and sprinkle with remaining 3/4 cup cheese. Continue to bake, uncovered, an additional 10 minutes, or until cheese is melted and bubbly. Sprinkle with additional cilantro and scallions, and serve.
