Strawberry shake cupcakes
Posted: January 31, 2011 Filed under: Cakes/Cupcakes, Dessert 1 Comment »I was baking for H work again and wanted something a bit different. I have done the chocolate, vanilla, flavored, filled etc and was bored with my stand bys. Then I found this recipe from Bakerella (definitely check hers out and follow her assembly directions!) and knew his work would love them. Mine did bake up quite high even though I barely filled them, so instead of putting the ganach on top, I filled the cupcake with the ganache instead. I used basic buttercream, ganache and a strawberry cake mix as suggested. These did taste very similar to a strawberry shake!
Pair these shake cupcakes with these and you have a great desssert table!
ENJOY!
Crab linguini
Posted: January 27, 2011 Filed under: Fish/seafood, Light and healthy, Pasta 1 Comment »We try to eat fish and seafood as much as possible. So to keep it fresh and interesting, I am always searching out new and exciting ways to serve it. So when I saw this recipe, I knew we had to try it. Simple, light, yet full of flavor!
ENJOY!
Ingredients:
Serves 4
1 lb. pasta, such as linguine or spaghetti
1/3 cup olive oil
2 tbsp. butter
6 cloves garlic, minced
½ cup fresh basil, chopped
1 cup cherry tomatoes, halved
Salt and pepper, to taste
8 oz. fresh crab meat, cooked (or substitute pre-cooked shrimp/prawns)
1 lemon, quartered
Directions:
Cook the pasta in a large pot of boiling water until al dente. Drain well; set aside. In a large skillet over medium heat, combine the olive oil and butter, heating until the butter is completely melted. Add the garlic to the pan and cook for 30 seconds, just until fragrant and bubbling. Remove the pan from the heat.
Add the drained pasta to the skillet and toss well until the pasta is well coated with the garlic-oil sauce. Add the basil and cherry tomatoes, and season with salt and pepper to taste. Divide the pasta between warmed serving bowls. Top each individual serving with the fresh lump crab meat, about 2 ounces each. Squeeze one quarter of lemon over each serving. Serve immediately.
Chocolate Chip Scones
Posted: January 26, 2011 Filed under: Breakfast, Brunch, Chocolate, scones 1 Comment »Our love of scones goes on. We had some weekend guests coming and along with our bacon scones I wanted to offer a sweet one too. I love how easy scones are. I made up the dough a few days before, shaped them, froze them and then when our guests were here all I had to do was turn on the oven, pop in as many as I needed and then a delicious breakfast was ready..no muss, no fuss, no mess in my kitchen and I could enjoy breakfast with them too!
ENJOY!
Ingredients:
1½ cups plus 2 tbsp. all-purpose flour
¼ cup sugar
2 tsp. baking powder
Pinch of salt
1 cup (6 oz.) chocolate chips (I prefer dark chocolate chips)
1 cup heavy cream
2 tbsp. butter, melted
Additional sugar for sprinkling (optional)
Directions:
Preheat the oven to 375F. Line a baking sheet with parchment paper or a silicone baking mat. Combine the flour, sugar, baking powder and salt in a medium bowl; stir to combine. Toss in the chocolate chips and stir to blend. Add the heavy cream to the flour mixture, stirring just until a dough forms and the dry ingredients are incorporated. Knead the dough very briefly with well floured hands to ensure even mixing.
Using a large dough scoop (or a large spoon), drop rounds of dough onto the prepared baking sheet. Brush lightly with melted butter and sprinkle with additional sugar (if using). Bake 15-20 minutes, until lightly browned.
Salmon Corn Chowder
Posted: January 25, 2011 Filed under: Clean eating, Fish/seafood, Quick, Soups/Stews Leave a comment »What an excellent, easy, filling and healthy soup! This recipe was easy to whip up on a colder night here and we loved it. I did use ff half and half to keep it healthier and we didnt notice the difference at all!
ENJOY!
Ingredients:
1 lb. salmon fillets, skin and pin bones removed
2 Tbs. unsalted butter
2 Tbs. extra-virgin olive oil
2 shallots, minced
4 cups chicken stock or low-sodium chicken broth
4 unpeeled red potatoes, cut into 1/2-inch dice
2 cups corn kernels (from about 4 ears)
1 cup half-and-half
Sea salt and freshly ground white pepper, to taste
Shredded fresh basil for garnish
Directions:
Cut the salmon into 1-inch cubes. In a fry pan over medium heat, melt 1 Tbs. of the butter with 1 Tbs. of the olive oil. Working in batches, add the salmon and sauté just until opaque on the outside, about 2 minutes. Remove from the heat and set aside.
In a large saucepan over medium heat, melt the remaining 1 Tbs. butter with the remaining 1 Tbs. olive oil. Add the shallots and sauté until translucent, about 3 minutes. Add the stock, increase the heat to high and bring to a boil. Reduce the heat to a simmer and add the potatoes. Cover partially and cook until the potatoes are tender, about 15 minutes.
In a blender, combine 1/2 cup of the corn kernels with 1/2 cup of the half-and-half and puree until smooth. Add this mixture to the chowder. Add the remaining half-and-half and the remaining corn kernels and simmer until the corn is tender-crisp, about 5 minutes. Add the salmon and simmer just until barely cooked through, about 2 minutes. Season with salt and white pepper.
Ladle the chowder into warmed soup bowls, garnish with basil and serve immediately. Serves 4.
Bacon cheddar scones
Posted: January 24, 2011 Filed under: Bacon, Breads, Breakfast, Cheese, scones, Side dish 1 Comment »I have fallen in love with scones lately. I love that you can make up the scone dough, shape and freeze. Then bake as you need them. This is a great way to always have something yummy on hand for drop in guests, for that last minute snack or breakfast item you need without messing up your kitchen when time is tight. I found this recipe and immediately H fell in love with it! They are perfect as a breakfast treat or to pair with soups and stews!
I did use white onion as I forgot to grab scallions at the store. Dont use too much as they are stronger than scallions but worked perfectly!
ENJOY!
Ingredients:
For the scones:
3 cups all-purpose flour
1 tbsp. baking powder
1 tsp. salt
1-2 tsp. ground black pepper (depending on your preference)
8 tbsp. cold unsalted butter, cut into small cubes
1½ cups grated cheddar cheese
4 green onions, thinly slices
10 slices bacon, cooked and chopped or crumbled into small pieces
1 cup buttermilk (plus up to ½ cup extra, if needed)
For the egg wash:
1 large egg
2 tbsp. water
Directions:
Preheat the oven to 400F. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder, salt and black pepper; mix briefly to combine. Add the cubes of butter and mix on low speed until the mixture is crumbly and the butter pieces are about the size of small peas. (Alternatively, this can be done in a regular mixing bowl, using a pastry blender or two knives to cut the butter into the dry ingredients.) Add in the grated cheese and mix just until incorporated.
Mix in the green onions, bacon, and 1 cup of the buttermilk into the flour-butter mixture. Stir by hand just until all the ingredients are incorporated.
If the dough is too dry to come together, mix in the remaining buttermilk a tablespoon or two at a time until the dough can be formed into a ball. Transfer the dough to a lightly floured surface and pat the dough into an 8-inch disk. Slice the dough into 8 to 10 wedges.
In a small bowl combine the egg and water and whisk together. Brush each wedge lightly with the egg wash. Transfer the scones to an ungreased baking sheet. Bake for 18-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Italian Wedding Soup
Posted: January 21, 2011 Filed under: Clean eating, Italian, Light and healthy, Pasta, Soups/Stews, Spinach, Turkey Leave a comment »We are loving soups and stews and chilis around here lately. We have had a lot of colder weather and soups and such are just perfect. Plus they are a bit easier for me to cook as I still heal up my back. So, while searching for another great, hearty soup to make, I found this one. I love the meatballs in this and it comes together easily! Definitely give this one a try. I did use ground turkey and turkey sausage as well as whole wheat bread crumbs and whole wheat noodles. I was trying to clean the soup up a bit! We served it with whole wheat crusty rolls. Perfect hearty, yet healthy meal.
ENJOY!
Ingredients:
For the meatballs:
3/4 lb. ground chicken-I used gr. turkey
1/2 lb. Italian sausage-I used turkey sausage
2/3 cup fresh white bread crumbs-I used ww panko
2 tsp. minced garlic
3 tbsp. chopped fresh parsley
1/4 cup grated Romano cheese
1/4 cup grated Parmesan cheese
3 tbsp. milk
1 egg, lightly beaten-I used egg beaters
Kosher salt and black pepper
For the soup:
2 tbsp. olive oil
1 cup minced yellow onion
1 cup 1/4-inch diced carrots
3/4 cup 1/4-inch diced celery
8 cups reduced-sodium chicken broth
1/2 cup dry white wine
1 cup small pasta-I used ww elbow (all i had on hand)
1/4 cup minced fresh dill
7 oz. baby spinach, washed and trimmed
Directions:
Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
For the meatballs, place the ground chicken, Italian sausage, bread crumbs, garlic, parsley, Romano cheese, Parmesan cheese, milk, egg, 1 teaspoon salt, and 1/2 teaspoon black pepper in a bowl. Mix gently with a fork until well combined. Form the mixture into 1- to 1 1/4-inch meatballs and place onto the prepared baking sheet. Bake for 30 minutes, until cooked through and lightly browned. Set aside.
In the meantime, for the soup, heat the olive oil over medium heat in a large Dutch oven. Add the onion, carrots, and celery and saute until softened, 5-6 minutes. Add the chicken broth and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6-8 minutes or until al dente. Add the fresh dill and then the meatballs to the soup and simmer for 1 additional minute. Taste for seasoning, and adjust salt and pepper as necessary. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle with Parmesan cheese, if desired.
Bacon wrapped potatoes
Posted: January 13, 2011 Filed under: Appetizer, Bacon, Potato 1 Comment »For our NYE party I made a few apps, but wanted one of them to be a heavier app with all the drinking we would be doing. This was perfect. Found here, I was able to prep everything ahead of time and then pop in the oven last-minute. No fuss, no muss. The dipping sauce was fantastic!
ENJOY!
Ingredients:
1 pound small or medium red potatoes
1 1/2 teaspoons chopped, fresh rosemary
1 tablespoon olive oil
1/2 teaspoon salt
freshly ground pepper
12 ounces-to-1 pound thick-cut bacon
1 cup (8 ounces) sour cream
1 teaspoon hot sauce
salt and pepper
Directions:
Preheat the oven to 400 degrees.
Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size, even if they aren’t the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with salt. Once the water begins to boil, cook the potatoes for about 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through (so they won’t fall apart during the next steps).
Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.
Cut the strips of bacon in half (with a short, vertical slice). Wrap each piece of potato in a half-strip of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil. You may need to cook the potatoes in two batches.
Cook the potatoes for 15 minutes, then flip each piece. Cook for another 10 to 15 minutes, until the bacon is cooked through and crisp. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.
Cranberry orange scones
Posted: January 12, 2011 Filed under: Breakfast, Brunch, Holiday Recipe, scones 1 Comment »Normally I dont like scones. All of the scones I have ever had were dry, tasteless, and boring. But I needed some treats for the morning for our holiday guests. So I wanted to try out scones again and found this amazing recipe from Annie. They were GREAT. Moist, very flavorful, and perfect for the holidays. I used orange zest instead and sprinkled the tops with a bit of sugar. I mixed these up a few days in advance, flash froze them, and baked them as I needed each morning. What a great and easy and impressive breakfast for our guests. Serve with yogurts, jellies, jams, fruits and granolas and your breakfasts are complete!
ENJOY!
Ingredients:
1½ tbsp. freshly grated lemon zest
2½ cups all-purpose flour
½ cup plus 3 tbsp. sugar, divided
1 tbsp. baking powder
½ tsp. salt
6 tbsp. cold unsalted butter, cut into small pieces
1¼ cups fresh or frozen cranberries, coarsely chopped
1 large egg plus 1 large egg yolk
1 cup heavy cream
Additional sugar for sprinkling
Directions:
Preheat the oven to 400F. Line a baking sheet with parchment paper or a silicone baking mat.
In a food processor, combine the lemon zest, flour, ½ cup of sugar, baking powder and salt. Pulse briefly to blend. Add in the cold butter pieces and pulse again briefly until the mixture resembles coarse meal and the butter pieces are no larger than peas. Transfer to a medium mixing bowl.
In a small bowl, toss together the chopped cranberries and remaining 3 tablespoons sugar. Stir this into the flour-butter mixture.
In another small bowl or a liquid measuring cup, combine the egg, egg yolk and heavy cream; whisk to blend. Add the liquid ingredients to the bowl with the dry ingredients and stir gently with a spatula or wooden spoon just until all the dry ingredients are moistened. Knead gently to be sure the dough is evenly mixed, being careful not to overwork the dough.
Place a 2½- or 3-inch round biscuit cutter on the lined baking sheet. Scoop some of the dough inside the cutter and pat down gently to form a 1-inch thick round. Repeat with the remaining dough, placing the rounds 2-3 inches apart on the baking sheet.** Sprinkle lightly with additional sugar.
(To freeze before baking, flash freeze at this point. Place the baking sheet with the shaped scones into the freezer and chill until frozen. Transfer to a freezer-safe plastic bag and store until ready to bake.)
Bake in the preheated oven until light golden brown, about 15-20 minutes. (If baking from the freezer, add approximately 5 minutes to the original baking time.)
Chicken Tortilla Soup
Posted: January 11, 2011 Filed under: Chicken, Soups/Stews 1 Comment »I love soups, stews and chilis. I love smelling them simmering and the warmth it gives the house. We have had some very chilly weather here and our heat isnt working well, so this was perfect to make on a very chilly evening. It warmed the house, tasted great and was well received by my H who had been outside all day working on the heater. This was a great way to warm him up after his hard work!
ENJOY!
Ingredients:
8 plum tomatoes
4 Tablespoons olive oil
1 medium yellow onion, diced
6 cloves garlic, minced
1 red bell pepper, diced
2 teaspoons chili powder
2 teaspoons ground cumin
4 cups chicken stock, preferably homemade
1 chipotle chile, diced
1 15-oz can peeled tomatoes
salt and freshly ground pepper
3 cooked, shredded chicken breasts
3 ears of corn, or 1 (8-0z) package frozen corn (optional)
I also added a bit of heavy cream to thicken it up..maybe a couple tbsp or a bit more..not too much!
Directions:
Preheat the oven to 350. Spread 1 Tablespoon of oil on a baking sheet. Slice the tomatoes in half, and lay them skin-side up. Drizzle with another tablespoon of oil and season with salt and pepper. Roast 25-35 minutes, or until the skins wrinkle and the tomatoes are beginning to brown around the edges.
Meanwhile, heat the remaining 2 tablespoons of oil in a dutch-oven or 4-quart soup pot over medium heat. Sautee the onion, garlic, and bell pepper for 5 minutes, or until the vegetables become soft. Stir in the chili powder and cumin, and cook for an additional minute. Add the chicken stock and chile. Bring to a boil, and simmer about 15 minutes.
Transfer the canned tomatoes with their juices and the roasted tomatoes to a food processor. Pour an additional 1/2 cup of chicken stock on the baking sheet that you cooked the tomatoes on, and scrape up any browned bits. Scrape into the food processor. Puree about 1 minute, until smooth.
Add the tomato mixture to the soup, and continue simmering, covered, about 1 hour. Add salt and pepper to taste, the shredded chicken, and corn. Simmer an additional 5 minutes.
To serve, ladle the soup into bowls and top with desired ganishes.
Double chocolate biscotti
Posted: January 10, 2011 Filed under: Biscotti, Breakfast, Brunch, Chocolate 1 Comment »I love biscotti. I love how easy it is to make. I love how much you can make it one batch. I love dipping biscotti in my morning coffee. I love biscotti! And this recipe was just perfect! Chocolaty, nutty, and perfect in my morning coffee!
ENJOY!
Ingredients:
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped
3/4 cup semisweet chocolate chips
Directions:
Preheat oven to 350°F. and butter and flour a large baking sheet.
In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners’ sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.
On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.
