When my parents celebrated their 40th wedding anniversary a couple of years ago, we decided to have a Hawaiian themed party. My mom has always wanted to go to Hawaii but has never been. I researched Hawaiian themed recipes and we had a fun time at our little luau. We enjoyed the recipes I found but this one we have continued to make over and over again. It is always enjoyed. It was originally posted as a kabob recipe but I have found it is much quicker and easier to make as a stir-fry and that is how we typically enjoy it now. The original recipe came from tablespoon.com.
Ingredients
2 lbs boneless, skinless chicken breasts
1 can pineapple chunks (reserve juice for sauce)
1 large red bell pepper, cut into 1 1/2 inch pieces
1 large orange bell pepper, cut into 1 1/2 inch pieces
1 large red onion, cut into 1 1/2 inch pieces
12 strips thick cut bacon
Hawaiian Sauce
1 1/2 cups pineapple juice
1 1/2 Tbsp cornstarch
1/2 cup brown sugar
2 Tbsp soy sauce
1/2 tsp salt
Instructions
Start by cooking the bacon into strips. Remove from pan and drain most of the grease. Cook the chicken until mostly done and remove from pan. Stir fry pineapple and veggies until nearly done and add the bacon and chicken back in.
On the stove, heat the Hawaiian sauce in a small saucepan until it starts to boil. Boil while stirring about 2 minutes. It should thicken. Remove from heat and serve next to the stir fry. Serve stir fry over white rice.
Kabobs: If you want to make this as a kabob recipe, just thread all of the main ingredients onto skewers and grill until done. I find they work best baked in the oven for a few minutes before finishing on the grill. Just lay skewers in the bottom of and over the sides of a roasting pan to pre-bake. This helps make sure the chicken is done before the veggies burn. Grill and then serve with the Hawaiian sauce.
Showing posts with label Entertaining. Show all posts
Showing posts with label Entertaining. Show all posts
Saturday, April 11, 2020
Santa Maria Grilled Tri-Tip
I never used to buy tri-tip because I had no idea how to cook it. I loved eating it but didn't know how to prepare it and cook it well. This is no longer the case. When I make this tri-tip recipe, my family tells me it's one of the best meals I make. They all love it and gobble it up. It's really not hard to make so if you need a little help on cooking tri-tip, try out this recipe. You won't regret it. I found the original recipe on Allrecipes.com. You can find the original recipe here: Santa Maria Grilled Tri-Tip Recipe
Ingredients
Dry Rub
2 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic powder
1 1/2 tsp paprika
1 tsp onion powder
1 tsp rosemary (I grind mine with a mortar and pestle before I add it in. It adds better flavor)
1/4 tsp cayenne pepper
1 beef tri-tip roast (about 2 1/2 lbs)
Marinade
1/3 cup vegetable oil
1/3 cup red wine vinegar
4 cloves crushed garlic
1/2 tsp Dijon mustard (If you don't have this, that's okay. I've made it with and without Dijon)
Stir together dry ingredients in a bowl. Coat beef on all sides with spice mixture. Put beef into a glass dish. Cover the dish with plastic wrap and refrigerate for 4 hours.
Combine marinade and add to the glass dish. Turn beef to get marinade on all sides. Uncover and let sit at room temperature for 30 minutes. I often do the dry rub and marinade at the same time. It's probably better letting the dry rub sit on the meat for 4 hours before adding the marinade but if you're short on time, you can do both steps at once.
Cooking
I have a small rotisserie machine that I typically cook the tri-tip on. I cook a 2.5-3 lb tri-tip for 30-40 minutes until the center is about 140 degrees. Let rest for at least 10 minutes before cutting.
You can also pan fry this in a cast iron skillet or grill outside. Place meat on pre-heated grill or cast iron skillet. Brush with the garlic-vinegar mixture. Cook meat 4 minutes, flip and baste. Repeat the flip and baste process every 4 minutes until beef reaches an internal temperature of about 130-140 degrees. (I find that the 130 is a little too rare for our family). Let rest for at least 10 minutes before slicing.
Enjoy!
I often double or triple the dry seasoning so I have extra on hand when I want to make a tri-tip.
Trippled Dry Rub
2 Tbsp salt
2 Tbsp pepper
2 Tbsp garlic powder
4 1/2 tsp paprika
1 Tbsp onion powder
1 Tbsp rosemary (I grind mine with a mortar and pestle before I add it in. It adds better flavor)
3/4 tsp cayenne pepper
Ingredients
Dry Rub
2 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic powder
1 1/2 tsp paprika
1 tsp onion powder
1 tsp rosemary (I grind mine with a mortar and pestle before I add it in. It adds better flavor)
1/4 tsp cayenne pepper
1 beef tri-tip roast (about 2 1/2 lbs)
Marinade
1/3 cup vegetable oil
1/3 cup red wine vinegar
4 cloves crushed garlic
1/2 tsp Dijon mustard (If you don't have this, that's okay. I've made it with and without Dijon)
Stir together dry ingredients in a bowl. Coat beef on all sides with spice mixture. Put beef into a glass dish. Cover the dish with plastic wrap and refrigerate for 4 hours.
Combine marinade and add to the glass dish. Turn beef to get marinade on all sides. Uncover and let sit at room temperature for 30 minutes. I often do the dry rub and marinade at the same time. It's probably better letting the dry rub sit on the meat for 4 hours before adding the marinade but if you're short on time, you can do both steps at once.
Cooking
I have a small rotisserie machine that I typically cook the tri-tip on. I cook a 2.5-3 lb tri-tip for 30-40 minutes until the center is about 140 degrees. Let rest for at least 10 minutes before cutting.
You can also pan fry this in a cast iron skillet or grill outside. Place meat on pre-heated grill or cast iron skillet. Brush with the garlic-vinegar mixture. Cook meat 4 minutes, flip and baste. Repeat the flip and baste process every 4 minutes until beef reaches an internal temperature of about 130-140 degrees. (I find that the 130 is a little too rare for our family). Let rest for at least 10 minutes before slicing.
Enjoy!
I often double or triple the dry seasoning so I have extra on hand when I want to make a tri-tip.
Trippled Dry Rub
2 Tbsp salt
2 Tbsp pepper
2 Tbsp garlic powder
4 1/2 tsp paprika
1 Tbsp onion powder
1 Tbsp rosemary (I grind mine with a mortar and pestle before I add it in. It adds better flavor)
3/4 tsp cayenne pepper
Monday, March 30, 2020
Birthday Cake
I am pretty picky when it comes to cake. I like my cake moist and full of flavor. I typically avoid most store bought cakes because they usually don't taste that great and have a super sweet frosting that is just sweet but not flavorful. Whenever I make this cake, everyone seems to enjoy it. The best part is, it starts with a cake mix. I originally found this recipe on Allrecipes.com. It was called Too Much Chocolate Cake. I have since modified it to be vanilla as well as chocolate. Both work.
Birthday Cake (Too Much Chocolate Cake)
1 18.25 oz. package devil's food cake
1 5.9 oz package instant chocolate pudding mix
1 cup sour cream
1 cup applesauce (original recipe calls for oil but I substitute it with store bought or homemade applesauce and it works great! It doesn't matter if it has cinnamon or not. This step saves a lot of extra calories)
4 eggs
1/2 cup warm water
1-2 cups semisweet chocolate chips (optional)
Preheat oven to 350 degrees F. Mix all ingredients in a mixer until well blended. Here's some tips for getting FLAT cakes that turn out well from your pans. Grease two 8 inch cake pans with Crisco. Cut parchment paper and lay across the bottom. I just cut a rectangle and lay it in the round pans. I don't bother trimming it to fit. Just push it into the edges as best you can. Pour half of the batter in each pan. Here's a tip that helps you get flat cakes. I learned it from a baker on a TV show. Take a spatula and shape the batter into a mound in the middle of each cake pan. The center of my cake batter is about 1/2-1 inch higher than the outside edges. It looks like a mini mountain. When it bakes, the cake flattens out and I end up with very flat cakes that don't need to be trimmed. It's weird I know but it totally works!
Bake the cakes about 25-35 minutes. Make sure the center doesn't jiggle when you take it out. Set a timer for 10 minutes. After 10 minutes, run a spatula around the outside edge of the cake and then flip onto a cooling rack. Peel off the parchment paper. Since I have followed these steps, I almost always have perfect, round cakes that turn out so well and don't need to be trimmed to flatten them. I hope it works for you!
If you would prefer a vanilla or yellow cake you can use a white or yellow cake mix with vanilla pudding. Recently, I was making a cake and only had a yellow cake mix and chocolate pudding. That was all we had so we used it and it was delicious. It turned into a light chocolate cake.
* I have used this recipe with a boxed gluten free cake mix one time and it turned out excellent. I can't guarantee it will always work but I'd try it again for sure!
Frosting
There are two types of frostings that I typically use with the cake above. I either make a rich chocolate ganache or a whipped cream, cream cheese frosting. Both are delicious! I'll list the recipe for both frosting but only choose one for the cake.
Ganache Frosting
2 cups of whipping cream
2 cups of semi-sweet chocolate chips
Pour a medium container of whipping cream into a small saucepan. It should be 2 cups of whipping cream. Heat until hot but don't boil. Add two cups of semi-sweet chocolate chips and stir until melted. Reserve a couple of chocolate chips to add at the end. Cool.
I used to have problems getting my ganache to set. Sometimes it would stay runny. Make sure to use just a little less than 2 cups whipping cream or a little more than 2 cups chocolate chips. You want there to be just a little more chocolate than cream. Also, I found out there are different ways that chocolate can temper (harden). It tends to follow the crystals that are in it. So, now, I throw a hard chocolate chip or two into the ganache as it's starting to cool. I think it helps the chocolate to form the right type of crystals and thicken well. Since I started doing this, I haven't had problems with my ganache anymore.
Birthday Cake (Too Much Chocolate Cake)
1 18.25 oz. package devil's food cake
1 5.9 oz package instant chocolate pudding mix
1 cup sour cream
1 cup applesauce (original recipe calls for oil but I substitute it with store bought or homemade applesauce and it works great! It doesn't matter if it has cinnamon or not. This step saves a lot of extra calories)
4 eggs
1/2 cup warm water
1-2 cups semisweet chocolate chips (optional)
Preheat oven to 350 degrees F. Mix all ingredients in a mixer until well blended. Here's some tips for getting FLAT cakes that turn out well from your pans. Grease two 8 inch cake pans with Crisco. Cut parchment paper and lay across the bottom. I just cut a rectangle and lay it in the round pans. I don't bother trimming it to fit. Just push it into the edges as best you can. Pour half of the batter in each pan. Here's a tip that helps you get flat cakes. I learned it from a baker on a TV show. Take a spatula and shape the batter into a mound in the middle of each cake pan. The center of my cake batter is about 1/2-1 inch higher than the outside edges. It looks like a mini mountain. When it bakes, the cake flattens out and I end up with very flat cakes that don't need to be trimmed. It's weird I know but it totally works!
Bake the cakes about 25-35 minutes. Make sure the center doesn't jiggle when you take it out. Set a timer for 10 minutes. After 10 minutes, run a spatula around the outside edge of the cake and then flip onto a cooling rack. Peel off the parchment paper. Since I have followed these steps, I almost always have perfect, round cakes that turn out so well and don't need to be trimmed to flatten them. I hope it works for you!
If you would prefer a vanilla or yellow cake you can use a white or yellow cake mix with vanilla pudding. Recently, I was making a cake and only had a yellow cake mix and chocolate pudding. That was all we had so we used it and it was delicious. It turned into a light chocolate cake.
* I have used this recipe with a boxed gluten free cake mix one time and it turned out excellent. I can't guarantee it will always work but I'd try it again for sure!
Frosting
There are two types of frostings that I typically use with the cake above. I either make a rich chocolate ganache or a whipped cream, cream cheese frosting. Both are delicious! I'll list the recipe for both frosting but only choose one for the cake.
Ganache Frosting
2 cups of whipping cream
2 cups of semi-sweet chocolate chips
Pour a medium container of whipping cream into a small saucepan. It should be 2 cups of whipping cream. Heat until hot but don't boil. Add two cups of semi-sweet chocolate chips and stir until melted. Reserve a couple of chocolate chips to add at the end. Cool.
I used to have problems getting my ganache to set. Sometimes it would stay runny. Make sure to use just a little less than 2 cups whipping cream or a little more than 2 cups chocolate chips. You want there to be just a little more chocolate than cream. Also, I found out there are different ways that chocolate can temper (harden). It tends to follow the crystals that are in it. So, now, I throw a hard chocolate chip or two into the ganache as it's starting to cool. I think it helps the chocolate to form the right type of crystals and thicken well. Since I started doing this, I haven't had problems with my ganache anymore.
Whipped Cream Cheese Frosting
1 ½ cups heavy whipping cream, un-whipped
8 oz. package cream cheese, softened
1 cup sugar, granulated
1 pinch salt
1-2 tsp vanilla
1. In a bowl whip the 1-1/2 cups whipping cream until stiff peaks form. (Move out of mixer into a separate bowl).
2. In the original mixing bowl, beat together the cream cheese with sugar, salt and vanilla until smooth. Make sure the sugar isn't crystalized any longer.
3. Using a spatula fold in the whipped cream into the cream cheese mixture.
The beauty of this recipe that it's not overly sweet and it holds up well in on the cake like a regular whipped cream frosting would not. It is a white frosting so you can easily color and decorate this frosting.
Sour Cream Cake
If you want a super quick and easy cake that is super delicious, this is it. The first time I tasted this I was like, WHAT IS THAT!? It was so yummy. It doesn't look as good as it tastes. However, it tastes amazing! It takes about 10 minutes to throw this together and then has to bake for 30 minutes. It's great for a simple dessert for guests or just for the family. I got this recipe from my friend Sahara.
Sour Cream Cake
2 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
2 Tbsp cocoa powder
1 cup sugar
1 cup sour cream
1 cup cold water
2 eggs
1 tsp vanilla
Mix all ingredients in a mixer. Pour into a greased 9x13 pan. Bake for 30 minutes at 350 degrees.
Frosting Sauce (This is half of the original recipe. It is so tasty but it is more than enough!)
1 cup whipping cream
1 cup sugar
1 cube butter (1/2 cup)
Mix together in a saucepan. Bring to a boil and boil for 3-6 minutes. Remove from heat and add 2 tsp vanilla. Pour hot sauce over top of the hot cake. You can poke holes to help it sink in better if you'd like. Serve hot.
Sour Cream Cake
2 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
2 Tbsp cocoa powder
1 cup sugar
1 cup sour cream
1 cup cold water
2 eggs
1 tsp vanilla
Mix all ingredients in a mixer. Pour into a greased 9x13 pan. Bake for 30 minutes at 350 degrees.
Frosting Sauce (This is half of the original recipe. It is so tasty but it is more than enough!)
1 cup whipping cream
1 cup sugar
1 cube butter (1/2 cup)
Mix together in a saucepan. Bring to a boil and boil for 3-6 minutes. Remove from heat and add 2 tsp vanilla. Pour hot sauce over top of the hot cake. You can poke holes to help it sink in better if you'd like. Serve hot.
Wednesday, March 20, 2013
Coffee Cake
This is the coffee cake recipe I grew up with. It's so simple to make and so delicious. It's not too dry and not too "cakey." I brought it to MOPS this week and every last bite was eaten up. It really doesn't take that long to make but if I know I'm going to be in a rush for time, I will make the batter part up the night before and pour it into a greased 9x13 pan and put the pan in the fridge. I then mix up the brown sugar mixture and just leave it in a Tupperware on the counter. In the morning, I pre-heat the oven and sprinkle the topping over the batter. Once the oven is pre-heated, all I have to do is bake it for 25 minutes and I'm ready to go.
When you add the topping, just sprinkle it fairly evenly across the top of the batter. As it bakes, some of it will stay near the top and much of it will sink into the cake. It ends up looking very pretty and marbled when it's done baking.
Preheat oven to 375 degrees.
From the kitchen of: Martha Rowlands
Preparation time (start to finish): 30 minutes. Serves 6-8.
Mix together:
2 eggs
1 cup sugar
4 tablespoons melted shortening/butter
1 cup milk
Add:
2 cups flour
1 Tbsp baking powder
1 1/2 tsp salt
Pour into greased 9x13 pan.
Top with mixture: (Mix in separate bowl with a fork)
1 cup brown sugar
1/4 cup flour
1/4 cup melted butter
1 Tbsp cinnamon
Bake 25 minutes at 375 degrees.
This is definitely best when eaten warm although it can also be eaten room temperature or re-heated.
When you add the topping, just sprinkle it fairly evenly across the top of the batter. As it bakes, some of it will stay near the top and much of it will sink into the cake. It ends up looking very pretty and marbled when it's done baking.
Preheat oven to 375 degrees.
From the kitchen of: Martha Rowlands
Preparation time (start to finish): 30 minutes. Serves 6-8.
Mix together:
2 eggs
1 cup sugar
4 tablespoons melted shortening/butter
1 cup milk
Add:
2 cups flour
1 Tbsp baking powder
1 1/2 tsp salt
Pour into greased 9x13 pan.
Top with mixture: (Mix in separate bowl with a fork)
1 cup brown sugar
1/4 cup flour
1/4 cup melted butter
1 Tbsp cinnamon
Bake 25 minutes at 375 degrees.
This is definitely best when eaten warm although it can also be eaten room temperature or re-heated.
Tuesday, October 18, 2011
Baked Potato Curls
This is practically a meal in itself, but also goes great with steak or anything else on the grill. It was designed for The Pampered Chef's Deep Covered Baker stone, but could be made in any casserole dish. I served it for my husband's birthday, with grilled steaks and a tomato and fresh mozzarella salad, and he said the meal was better than going out to a steakhouse!
Peel and slice 4 potatoes and place in casserole dish. Chop 1 bunch green onion tops and place in medium bowl. Fry 4-5 strips bacon and chop into fine bits, then add to green onions (real bacon bits work fine, too). Press 2 garlic cloves into bowl and mix with one cup shredded cheddar, 1/2 cup sour cream and 1/4 cup melted butter. Mix together and spoon over potatoes. Cover; bake at 400 for 20 minutes or until potatoes are tender.
Peel and slice 4 potatoes and place in casserole dish. Chop 1 bunch green onion tops and place in medium bowl. Fry 4-5 strips bacon and chop into fine bits, then add to green onions (real bacon bits work fine, too). Press 2 garlic cloves into bowl and mix with one cup shredded cheddar, 1/2 cup sour cream and 1/4 cup melted butter. Mix together and spoon over potatoes. Cover; bake at 400 for 20 minutes or until potatoes are tender.
Thursday, August 25, 2011
Spinach Salad
A number of years ago, I went to a baby shower for my friend Kristal and a lady from our Sunday School class, Kathy, made this salad as part of the main course. It was delicious and I made sure to get the recipe. I've been thinking about making it all summer and I finally bought all the ingredients this week so it's what we're having tonight and I'm excited! It's delicious, fresh and full of flavor! Try some tonight!
Spinach Salad
Use mostly spinach and a little spring lettuce
Garlic herb feta cheese
Chopped Kalamata olives (these are very strong but work really well in this salad)
Grilled chicken
Grape Tomatoes
For the dressing, infuse (blend in a food processor) equal parts of olive oil and balsamic vinegar with a dash of black pepper. Toss all together just before serving. This is a very flavorful, delicious salad!
Garlic herb feta cheese
Chopped Kalamata olives (these are very strong but work really well in this salad)
Grilled chicken
Grape Tomatoes
For the dressing, infuse (blend in a food processor) equal parts of olive oil and balsamic vinegar with a dash of black pepper. Toss all together just before serving. This is a very flavorful, delicious salad!
Tuesday, April 19, 2011
The New York Times No-Knead Bread
This bread is very low-maintenance and tastes like it's not! Be sure to use instant yeast, not to be confused with Rapid Rise. I did, and it took me awhile to figure out what I was doing wrong! Although my friend who gave me the recipe always uses Rapid Rise. Not sure why it works for her and not me! It comes out crusty on the outside, spongy in. Delicious with butter, or jam.
3 c. all-purpose or bread flour, plus more for dusting
1/4 tsp. instant yeast
1 1/4 tsp. salt
cornmeal or wheat bran as needed
In a large bowl combine flour, yeast and salt. Add 1 5/8 c. water, and stir until blended. Dough will be sticky and shaggy. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 min.
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal. Put dough seam side down on towel and dust with more flour. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
At least half-hour before dough is ready, heat oven to 450. Put a 6-8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into it, seam side up; it may look like a mess but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighen out as it bakes. Cover with lid and bake 30 min., then remove lid and bake another 15-30 min, until loaf is beautifully browned. Cool on a rack. Makes 1 1/2 lb. loaf.
3 c. all-purpose or bread flour, plus more for dusting
1/4 tsp. instant yeast
1 1/4 tsp. salt
cornmeal or wheat bran as needed
In a large bowl combine flour, yeast and salt. Add 1 5/8 c. water, and stir until blended. Dough will be sticky and shaggy. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 min.
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal. Put dough seam side down on towel and dust with more flour. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
At least half-hour before dough is ready, heat oven to 450. Put a 6-8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into it, seam side up; it may look like a mess but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighen out as it bakes. Cover with lid and bake 30 min., then remove lid and bake another 15-30 min, until loaf is beautifully browned. Cool on a rack. Makes 1 1/2 lb. loaf.
Friday, March 18, 2011
Creamy Cucumber Bites
These are a big hit everywhere I take them! From Charissa Stiefvater of Schaumburg, IL.
8 oz. pkg. cream cheese, softened
1/2 c. mayonnaise
1 oz pkg. ranch salad dressing mix
1/2 t. dill weed (I use at least a full tsp, sometimes more)
1 loaf sliced party rye bread (usually found near the deli)
1 cucumber, thinly sliced
Garnish: dill weed
Combine first 4 ingredients in a medium bowl; mix well and spread on one side of each bread slice. Top each with a slice of cucumber and sprinkle with additional dill weed. Chill until ready to serve. Makes 2 dozen.
8 oz. pkg. cream cheese, softened
1/2 c. mayonnaise
1 oz pkg. ranch salad dressing mix
1/2 t. dill weed (I use at least a full tsp, sometimes more)
1 loaf sliced party rye bread (usually found near the deli)
1 cucumber, thinly sliced
Garnish: dill weed
Combine first 4 ingredients in a medium bowl; mix well and spread on one side of each bread slice. Top each with a slice of cucumber and sprinkle with additional dill weed. Chill until ready to serve. Makes 2 dozen.
BUFFALO CHICKEN WING DIP
Read more about it at www.cooks.com/rec/view/0,1715,132180-255196,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.
1 can chicken (large size)
1 8 oz. brick cream cheese
1/2 c blue cheese dressing (I left this out)
1/4 c cayenne pepper sauce (or about 2/3 c. wing sauce)
1 pkg. shredded Monterrey Jack cheese
celery sticks, crackers or corn chips
Melt cream cheese over medium-low heat. Once creamy, add blue cheese, hot sauce, and chicken.
Remove from heat, fold in 1/2 pkg. of shredded cheese.
Pour into square 8x8 oven-safe dish. Top with remaining cheese. Bake at 350°F until cheese is melted and bubbly.
Serve with celery sticks, crackers or corn chips.
Content Copyright © 2011 Cooks.com - All rights reserved.
1 can chicken (large size)
1 8 oz. brick cream cheese
1/2 c blue cheese dressing (I left this out)
1/4 c cayenne pepper sauce (or about 2/3 c. wing sauce)
1 pkg. shredded Monterrey Jack cheese
celery sticks, crackers or corn chips
Melt cream cheese over medium-low heat. Once creamy, add blue cheese, hot sauce, and chicken.
Remove from heat, fold in 1/2 pkg. of shredded cheese.
Pour into square 8x8 oven-safe dish. Top with remaining cheese. Bake at 350°F until cheese is melted and bubbly.
Serve with celery sticks, crackers or corn chips.
Tuesday, December 14, 2010
Cinnamon Toasted Almonds
I first had these in Germany. They were being sold from a kiosk in a train station, and you could smell them all over the station. Then I ran across this recipe at tasteofhome.com and decided to try them as Christmas gifts. They are so easy, and make your house smell equally as wonderful! The only change I would make is add maybe 1/2 cup more almonds, as there was too much sauce.
Prep: 15 min. Bake: 25 min. + cooling
2 egg whites
2 Tbsp. vanilla extract
4 cups unblanched almonds
1/3 cup sugar
1/3 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
In a large bowl, beat egg whites until frothy; beat in vanilla. Add almonds; stir gently to coat. Combine the sugars, salt and cinnamon; add to nut mixture and stir gently to coat.
Spread evenly into two well-greased 15-in. x 10-in. x 1-in. baking pans. Bake at 300° for 35-45 minutes or until almonds are crisp, stirring once. Cool. Store in an airtight container. Yield: about 4 cups.
Prep: 15 min. Bake: 25 min. + cooling
2 egg whites
2 Tbsp. vanilla extract
4 cups unblanched almonds
1/3 cup sugar
1/3 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
In a large bowl, beat egg whites until frothy; beat in vanilla. Add almonds; stir gently to coat. Combine the sugars, salt and cinnamon; add to nut mixture and stir gently to coat.
Spread evenly into two well-greased 15-in. x 10-in. x 1-in. baking pans. Bake at 300° for 35-45 minutes or until almonds are crisp, stirring once. Cool. Store in an airtight container. Yield: about 4 cups.
Cran-Yam Crumble
My sister gave me this yummy twist on traditionally unpopular sweet potatoes! You can mash the sweet potatoes or leave them whole, depending on your texture preference.
2 17oz. cans of yams, drained (I could not find this size, so I used 29 oz and added a little pureed pumpkin)
1 cup flour
1 cup oats
1 cup brown sugar
2/3 cup butter
1 tsp. cinnamon
1 bag of cranberries
handful or so of mini marshmallows
Mix together the flour, oats, brown sugar, and cinnamon and then cut into it the butter. Mix in the cranberries. Reserve about half of the mixture to use for a topping. Mix all together with the yams and place into a 9x13 glass baking dish. Then put the reserved mix on top. Bake at 350 degrees for 35-40 min. adding the marshmallow to the top during the last 10 min. of baking.
2 17oz. cans of yams, drained (I could not find this size, so I used 29 oz and added a little pureed pumpkin)
1 cup flour
1 cup oats
1 cup brown sugar
2/3 cup butter
1 tsp. cinnamon
1 bag of cranberries
handful or so of mini marshmallows
Mix together the flour, oats, brown sugar, and cinnamon and then cut into it the butter. Mix in the cranberries. Reserve about half of the mixture to use for a topping. Mix all together with the yams and place into a 9x13 glass baking dish. Then put the reserved mix on top. Bake at 350 degrees for 35-40 min. adding the marshmallow to the top during the last 10 min. of baking.
Tuesday, August 17, 2010
Oven-baked Spanish Tortilla
Can be served hot or cold for any meal. Traditionally served in small cubes as Tapas with beer.
Oven-baked Spanish Tortilla – Tortilla Español al Horno
modified from: http://spanish-food.suite101.com/article.cfm/traditional_spanish_omelette
Ingredients:
Directions:
Oven-baked Spanish Tortilla – Tortilla Español al Horno
modified from: http://spanish-food.suite101.com/article.cfm/traditional_spanish_omelette
Ingredients:
- Olive oil
- 1 clove of garlic, minced
- 1/2 lb onion (about 2 medium onions), chopped
- 2 1/2 lbs potato (about 8 medium potatoes), peeled & thinly sliced
- 10 eggs
- 1/3 cup milk
- 4 tsp salt
- 1 1/3 tsp pepper
Directions:
- Preheat oven to 375F.
- Boil potatoes until not quite soft (about 7 min) and drain.
- Heat olive oil in frying pan and fry onion until tender. Add garlic and saute a few more minutes.
- Let potatoes, onion, and garlic cool slightly.
- In a bowl, beat the eggs, milk, salt, and pepper together. Add the cooled onion/garlic mixture and stir.
- Mix egg mixture into the potatoes.
- Grease a 9 x 11-inch dish fairly liberally with oil.
- Pour the mixture into the prepared baking-dish and flatten the top surface of the mix – no peaks wanted!
- Bake in the center of the oven for about 40 minutes until its golden brown - make sure its set in the center using a sharp knife to test it. When ready remove from the oven and leave it cool to cool and set a little more. (about 5 minutes)
- Loosen the edges with a knife and serve.
Monday, June 14, 2010
Pampered Chef Lemon Blueberry Trifle
1 frozen prepared pound cake (16 oz)
2 lemons
1 1/2 cups milk
1 container (8oz) sour cream
1 container (8 oz) frozen whipped topping, thawed, divided
2 packages (3.4 oz each) lemon instant pudding and pie filling
1 pint fresh blueberries (about 2 cups) (or 1 can blueberry pie filling)
1 square (1oz) white chocolate for baking
1. Cut pound cake into 1-inch cubes; place in large colander or bowl. Using a lemon Zester, make several lengthwise scores in one lemon, top to bottom; slice into 6 slices. Cut each slice in half and set aside for garnish. Zest remaining lemon using short strokes; set aside. Juice lemon. Sprinkle lemon juice over pound cake; toss. (I feel like this step is unnecessary as the lemon zest is overpowered by the lemon pudding. I leave it out of the next step as well)
2. In a bowl, combine milk, sour cream, half of the whipped topping and reserved lemon zest; whisk until smooth. Add pudding mix; whisk until mixture begins to thicken.
3. Set aside 12 blueberries for garnish. To assemble trifle, place 1/3 of the cake cubes into bottom of chilled trifle bowl or clear glass bowl. Top with 1/3 of the blueberries. Grate 1/4 of the chocolate over blueberries. Top with of the pudding mixture, pressing lightly. Repeat layers 2 more times, reserving the remaining grated chocolate for garnish. Spread remaining pudding over entire top of trifle, creating a smooth surface.
4. If desired, decorate top with whipped topping by piping 12 rosettes around edge of bowl. Place one lemon slice between rosettes and one reserved blueberry on each rosette. Or, spread remaining whipped topping over top. Place lemon slices and blueberries on top. Grate remaining chocolate in center. Chill until serving.
Yield: 10 large servings or 20 sample servings
2 lemons
1 1/2 cups milk
1 container (8oz) sour cream
1 container (8 oz) frozen whipped topping, thawed, divided
2 packages (3.4 oz each) lemon instant pudding and pie filling
1 pint fresh blueberries (about 2 cups) (or 1 can blueberry pie filling)
1 square (1oz) white chocolate for baking
1. Cut pound cake into 1-inch cubes; place in large colander or bowl. Using a lemon Zester, make several lengthwise scores in one lemon, top to bottom; slice into 6 slices. Cut each slice in half and set aside for garnish. Zest remaining lemon using short strokes; set aside. Juice lemon. Sprinkle lemon juice over pound cake; toss. (I feel like this step is unnecessary as the lemon zest is overpowered by the lemon pudding. I leave it out of the next step as well)
2. In a bowl, combine milk, sour cream, half of the whipped topping and reserved lemon zest; whisk until smooth. Add pudding mix; whisk until mixture begins to thicken.
3. Set aside 12 blueberries for garnish. To assemble trifle, place 1/3 of the cake cubes into bottom of chilled trifle bowl or clear glass bowl. Top with 1/3 of the blueberries. Grate 1/4 of the chocolate over blueberries. Top with of the pudding mixture, pressing lightly. Repeat layers 2 more times, reserving the remaining grated chocolate for garnish. Spread remaining pudding over entire top of trifle, creating a smooth surface.
4. If desired, decorate top with whipped topping by piping 12 rosettes around edge of bowl. Place one lemon slice between rosettes and one reserved blueberry on each rosette. Or, spread remaining whipped topping over top. Place lemon slices and blueberries on top. Grate remaining chocolate in center. Chill until serving.
Yield: 10 large servings or 20 sample servings
Monday, December 21, 2009
Peak Pancake
From Susie Demers
2 1/2 tablespoons unsalted butter
1 1/4 cup milk
3/4 cup flour
3 eggs
1/4 teaspoon salt
1/4 teaspoon pure vanilla extract
Powdered sugar
Fresh berries
Preheat oven to 400 degrees. Place butter in 9 inch glass pie pan* and melt butter in oven. In blender or food processor, combine milk, flour, eggs, salt and vanilla and process until smooth. Remove pan from oven and increase temperature to 425 degrees. Pour batter into pie pan and return to oven. Bake 20 minutes. Reduce temp to 325 degrees and bake another 8-10 minutes. Invert on serving platter. Sprinkle with powdered sugar and serve with fresh fruit or cooked fruit sauce.
*I tried it in a bundt pan because I thought it would be beautiful to have the ring shape. The bundt pan did not work out so well. It stuck horribly so I ended up with a pile of peak pancake instead of a nice round shape.
2 1/2 tablespoons unsalted butter
1 1/4 cup milk
3/4 cup flour
3 eggs
1/4 teaspoon salt
1/4 teaspoon pure vanilla extract
Powdered sugar
Fresh berries
Preheat oven to 400 degrees. Place butter in 9 inch glass pie pan* and melt butter in oven. In blender or food processor, combine milk, flour, eggs, salt and vanilla and process until smooth. Remove pan from oven and increase temperature to 425 degrees. Pour batter into pie pan and return to oven. Bake 20 minutes. Reduce temp to 325 degrees and bake another 8-10 minutes. Invert on serving platter. Sprinkle with powdered sugar and serve with fresh fruit or cooked fruit sauce.
*I tried it in a bundt pan because I thought it would be beautiful to have the ring shape. The bundt pan did not work out so well. It stuck horribly so I ended up with a pile of peak pancake instead of a nice round shape.
Thursday, October 8, 2009
Garlic Cheese Spread
I just had to ask my sister for this recipe again because I misplaced mine. If you love cheese and garlic, you will LOVE this!! It is a delicious cheese spread and great for parties and entertaining.
1/2 lb parmesan, block
1/2 lb Asiago cheese, block
2 teaspoons minced garlic
2 teaspoons dried oregano
1 teaspoon red pepper flakes (optional)
1 1/2 cups extra-virgin olive oil (you can lessen this a little)
1 teaspoon ground black pepper
Remove any rind from the cheeses and chop the cheeses into rough 1 inch chunks. Place in food processor with the garlic, oregano and red pepper. Pulse until reduced to the size of fine pea gravel. Stir in the olive oil and black pepper and pulse again. Cover and let stand at room temp for at least 4 hours before serving.
You can refridgerate this but it is best served at room temperature because the olive oil tends to solidify in the fridge. Serve with triskets or sliced breads.
1/2 lb parmesan, block
1/2 lb Asiago cheese, block
2 teaspoons minced garlic
2 teaspoons dried oregano
1 teaspoon red pepper flakes (optional)
1 1/2 cups extra-virgin olive oil (you can lessen this a little)
1 teaspoon ground black pepper
Remove any rind from the cheeses and chop the cheeses into rough 1 inch chunks. Place in food processor with the garlic, oregano and red pepper. Pulse until reduced to the size of fine pea gravel. Stir in the olive oil and black pepper and pulse again. Cover and let stand at room temp for at least 4 hours before serving.
You can refridgerate this but it is best served at room temperature because the olive oil tends to solidify in the fridge. Serve with triskets or sliced breads.
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