You can now go on Facebook and become a fan of my website..this will be an easier place to ask questions and leave comments. Hope this helps all those followers who have been having problems with this. Looking forward to hearing from you:)
1. Go to Facebook.
2. Search whatscookingatsusies.blogspot in the search box at the top.
This should take you to my blog's facebook page.
3. Once you are on the page you can leave questions, comments, etc. Don't forget to like the page!
I hope this makes things easier to leave comments for those of you who have been frustrated.
Of course, you can still leave comments on the site as usual.
Friday, December 30, 2011
Cheesecake Factory Chopped Vegetable Salad
I don't know about you, but I am on overload from all the sweet holiday treats. So here is a fabulous salad to start out the new year with. It makes a great meal.
* asparagus
* green beans
* tom
* cucumber
* roasted beets (or canned ones)
* apple
* edamame
* mixed greens with radicchio
* white cheddar cubes
Viniagrette:
* 1/4 c. pomagranite juice
* 2 T. walnut oil or olive oil
* 2 T. white wine vinegar
* 1/2 t. sugar
* s n p
Directions
Steam and cool beans and asparagus . Layer all veg in bowl. Mix viniagrette and pour over.
* asparagus
* green beans
* tom
* cucumber
* roasted beets (or canned ones)
* apple
* edamame
* mixed greens with radicchio
* white cheddar cubes
Viniagrette:
* 1/4 c. pomagranite juice
* 2 T. walnut oil or olive oil
* 2 T. white wine vinegar
* 1/2 t. sugar
* s n p
Directions
Steam and cool beans and asparagus . Layer all veg in bowl. Mix viniagrette and pour over.
Chicken Avogolmena Soup
I have been asked to post some soup recipes..so Sherry, for you, here is the first one. This is an easy and excellent Greek soup. It is great with a salad. Good for the body and soul!
Ingredients
* 6-8 c. chicken broth
* 1 t. dill
* 1/2 c. uncooked orzo
* 4 eggs
* 1/3 c. lemon juice
* 1c. shredded carrot
* salt and pepper to taste
* 1 chick breast cut into bite size pieces
Directions
Bring broth and dill to boil, add orzo. Simmer 5 m. Put eggs and juice in blender and process until smooth. Remove 1 c. of broth from pan and slowly add to blender. Add carrot, and chicken to pan. Simmer until chicken is cooked. Reduce heat to simmer add egg mixture. Cook 30 seconds or so and serve. Do not boil.
Ingredients
* 6-8 c. chicken broth
* 1 t. dill
* 1/2 c. uncooked orzo
* 4 eggs
* 1/3 c. lemon juice
* 1c. shredded carrot
* salt and pepper to taste
* 1 chick breast cut into bite size pieces
Directions
Bring broth and dill to boil, add orzo. Simmer 5 m. Put eggs and juice in blender and process until smooth. Remove 1 c. of broth from pan and slowly add to blender. Add carrot, and chicken to pan. Simmer until chicken is cooked. Reduce heat to simmer add egg mixture. Cook 30 seconds or so and serve. Do not boil.
Chicken and Fennel
The title of this recipe does not sound so exciting..but the end result is something so very good you really have to try it. If you have never cooked with fennel it is worth trying..it has a very mild licorice-like flavor...I know ...with chicken? But honestly, this is very very good..trust me! You don't have to get all fancy with the couscous..just serve it over rice and it is still good.
* 6 to 8 chicken thighs (about 2 1/2 pounds), bone in with skin
* Kosher salt and freshly ground black pepper
* 3 tablespoons extra-virgin olive oil
* 1 medium bulb fennel, halved, cut into 1/2-inch wedges attached to core, fronds reserved
* 1 medium red onion, sliced into thin wedges about 1/3 to 1/2-inch wedges
* 4 cloves garlic, smashed and peeled
* 3/4 teaspoon dried oregano
* 1/4 teaspoon crushed red pepper flakes or to taste
* 1/2 cup oil packed sun-dried tomatoes, roughly chopped
* 1/3 cup kalamata olives
Couscous:
* 1 1⁄2 cups uncooked couscous
* 3 cups low-sodium chicken broth
* 1 teaspoon kosher salt, plus additional for seasoning
* Freshly grated nutmeg
* Pinch cayenne pepper
* Freshly ground black pepper
* 3/4 cup pine nuts
* 1 navel orange, zested
* 1/4 cup roughly chopped or whole flat-leaf parsley
* 2 to 3 tablespoons water or chicken broth
Directions
For the chicken: Position a rack in the middle of the oven and preheat to 450 degrees F. Season the chicken thighs generously with salt and pepper. Heat a large ovenproof skillet over medium-high heat, add oil, and heat until shimmering. Cook chicken skin side down until golden and crispy, about 8 minutes. Turn chicken and brown for another 2 minutes. Transfer chicken to a plate. Pour off 1 tablespoon of the pan drippings and reserve; leave just enough oil in the skillet to evenly cover the bottom, discard the rest.
Add the fennel, onions, garlic, oregano, and red pepper flakes to the skillet and cook until the vegetables just begin to wilt, about 3 minutes. Stir in the tomatoes and olives. Arrange the chicken, skin side up, on top of the vegetable mixture and bake, uncovered, until the chicken is cooked through, about 20 to 30 minutes.
While the chicken bakes, make the couscous: Rinse the couscous in a fine mesh sieve under cold water until the water runs clear. Put couscous into a medium bowl and set aside. In a small saucepan add the chicken broth, reserved drippings, the 1 teaspoon salt, nutmeg, cayenne, and black pepper and bring to a boil. Add the broth to the couscous and cover with plastic wrap and set aside until the liquid has been absorbed and the couscous is plump, about 5 minutes.
Toast the pine nuts in a small skillet over medium-high heat, tossing in the pan until golden brown, about 2 to 3 minutes. Add the orange zest, fennel fronds and parsley.
When ready to serve, fold the parsley mixture into the couscous and fluff with a fork. Mound the couscous on a warm serving platter and arrange the chicken around the couscous. Stir 2 to 3 tablespoons water or broth into the fennel mixture so they look glazed. Adjust seasoning and spoon fennel over the couscous and chicken; scatter the toasted pine nuts on top.
* 6 to 8 chicken thighs (about 2 1/2 pounds), bone in with skin
* Kosher salt and freshly ground black pepper
* 3 tablespoons extra-virgin olive oil
* 1 medium bulb fennel, halved, cut into 1/2-inch wedges attached to core, fronds reserved
* 1 medium red onion, sliced into thin wedges about 1/3 to 1/2-inch wedges
* 4 cloves garlic, smashed and peeled
* 3/4 teaspoon dried oregano
* 1/4 teaspoon crushed red pepper flakes or to taste
* 1/2 cup oil packed sun-dried tomatoes, roughly chopped
* 1/3 cup kalamata olives
Couscous:
* 1 1⁄2 cups uncooked couscous
* 3 cups low-sodium chicken broth
* 1 teaspoon kosher salt, plus additional for seasoning
* Freshly grated nutmeg
* Pinch cayenne pepper
* Freshly ground black pepper
* 3/4 cup pine nuts
* 1 navel orange, zested
* 1/4 cup roughly chopped or whole flat-leaf parsley
* 2 to 3 tablespoons water or chicken broth
Directions
For the chicken: Position a rack in the middle of the oven and preheat to 450 degrees F. Season the chicken thighs generously with salt and pepper. Heat a large ovenproof skillet over medium-high heat, add oil, and heat until shimmering. Cook chicken skin side down until golden and crispy, about 8 minutes. Turn chicken and brown for another 2 minutes. Transfer chicken to a plate. Pour off 1 tablespoon of the pan drippings and reserve; leave just enough oil in the skillet to evenly cover the bottom, discard the rest.
Add the fennel, onions, garlic, oregano, and red pepper flakes to the skillet and cook until the vegetables just begin to wilt, about 3 minutes. Stir in the tomatoes and olives. Arrange the chicken, skin side up, on top of the vegetable mixture and bake, uncovered, until the chicken is cooked through, about 20 to 30 minutes.
While the chicken bakes, make the couscous: Rinse the couscous in a fine mesh sieve under cold water until the water runs clear. Put couscous into a medium bowl and set aside. In a small saucepan add the chicken broth, reserved drippings, the 1 teaspoon salt, nutmeg, cayenne, and black pepper and bring to a boil. Add the broth to the couscous and cover with plastic wrap and set aside until the liquid has been absorbed and the couscous is plump, about 5 minutes.
Toast the pine nuts in a small skillet over medium-high heat, tossing in the pan until golden brown, about 2 to 3 minutes. Add the orange zest, fennel fronds and parsley.
When ready to serve, fold the parsley mixture into the couscous and fluff with a fork. Mound the couscous on a warm serving platter and arrange the chicken around the couscous. Stir 2 to 3 tablespoons water or broth into the fennel mixture so they look glazed. Adjust seasoning and spoon fennel over the couscous and chicken; scatter the toasted pine nuts on top.
Tuesday, December 27, 2011
Green chile chicken casserole
This is easy to assemble and tastes like chicken enchiladas. Plus you probably have the ingredients in your cupboards right now!
1 1/3c. chicken broth
1 c. canned green chiles, chopped and drained
1 c. chopped onion
1 c. fat-free sour cream
3/4 t. salt
1/2 t. cumin
1/2 t. pepper
2 cans condensed 98% fat-free cream of chicken soup, undiluted
1 garlic clove, minced
24 6 inch corn tortillas
4 c. shredded chicken breast
2 c. shredded cheddar cheese
Preheat oven to 350*. Combine the first 9 ingredients (except sour cream) in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
Add sour cream.
Spread one cup of soup mixture on the bottom of a 13 x 9 pan coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 c. chicken and 1/2 c. cheese. Repeat
layers, ending with cheese. Spread remaining soup mixture over cheese. Bake for 30 minutes.
1 1/3c. chicken broth
1 c. canned green chiles, chopped and drained
1 c. chopped onion
1 c. fat-free sour cream
3/4 t. salt
1/2 t. cumin
1/2 t. pepper
2 cans condensed 98% fat-free cream of chicken soup, undiluted
1 garlic clove, minced
24 6 inch corn tortillas
4 c. shredded chicken breast
2 c. shredded cheddar cheese
Preheat oven to 350*. Combine the first 9 ingredients (except sour cream) in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
Add sour cream.
Spread one cup of soup mixture on the bottom of a 13 x 9 pan coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 c. chicken and 1/2 c. cheese. Repeat
layers, ending with cheese. Spread remaining soup mixture over cheese. Bake for 30 minutes.
Thai Noodle Salad
This makes a large amount so I usually 1/2 this recipe.
2# linguini or angel hair spaghetti
1/4 c. sesame seed oil
2-3 c. cooked chicken, cubed small
2 bunches chopped green onions
1 bunch chopped cilantro
3 jalapeno peppers, minced
1# snow peas
napa cabbage
Dressing:
1 c. soy sauce
1/2 c. creamy peanut butter
1/2 c. rice vinegar
1/2 c. sesame seed oil
1 T. sugar
Cook linguine and rinse. Cool. In a large bowl combine linguine and sesame seed oil. Mix in chicken, onions, cilantro, and jalapenos. Cook snow peas for one minute. Rinse with cold water. Toss into linguine mixture. Mix dressing ingredients and toss with salad. You can use the cabbage as a decoration, or shred and add to the salad.
2# linguini or angel hair spaghetti
1/4 c. sesame seed oil
2-3 c. cooked chicken, cubed small
2 bunches chopped green onions
1 bunch chopped cilantro
3 jalapeno peppers, minced
1# snow peas
napa cabbage
Dressing:
1 c. soy sauce
1/2 c. creamy peanut butter
1/2 c. rice vinegar
1/2 c. sesame seed oil
1 T. sugar
Cook linguine and rinse. Cool. In a large bowl combine linguine and sesame seed oil. Mix in chicken, onions, cilantro, and jalapenos. Cook snow peas for one minute. Rinse with cold water. Toss into linguine mixture. Mix dressing ingredients and toss with salad. You can use the cabbage as a decoration, or shred and add to the salad.
Sunday, December 18, 2011
Cranberry Noel Refrigerator Cookies
Hooray for refrigerator cookies, mix them, refrigerate them, slice and bake. So easy to do...and gives you time to get other things done too:
1 c. butter
1/2 c. sugar
2 T. milk
1 t. vanilla
1/2 t. salt
2 1/2 c. flour
3/4 c. dried cranberries or craisins
1/2 c. chopped nuts
3/4 c. coconut
Cream butter and sugar, add in milk and vanilla. Add salt and flour and mix until just combined well. Add cranberries, nuts and coconut. Divide dough in 1/2. Place 1/2 the dough on a piece of waxed paper or saran wrap. Shape into a log about 8" long and 2" around. Wrap in plastic wrap or waxed paper and refrigerate about 2 hours.
Cut into slices 1/4" thick. Place on ungreased baking sheets and bake at 375 for 12 minutes.
1 c. butter
1/2 c. sugar
2 T. milk
1 t. vanilla
1/2 t. salt
2 1/2 c. flour
3/4 c. dried cranberries or craisins
1/2 c. chopped nuts
3/4 c. coconut
Cream butter and sugar, add in milk and vanilla. Add salt and flour and mix until just combined well. Add cranberries, nuts and coconut. Divide dough in 1/2. Place 1/2 the dough on a piece of waxed paper or saran wrap. Shape into a log about 8" long and 2" around. Wrap in plastic wrap or waxed paper and refrigerate about 2 hours.
Cut into slices 1/4" thick. Place on ungreased baking sheets and bake at 375 for 12 minutes.
Gingerbread Men
OK I really was not going to post this recipe..then my sister-in-law came over while I was finishing them and munched a few...and took a few more home to munch..and then texted me "You have got to post that recipe I am addicted!" So this one is for you Gayle:) By the way--I halved this recipe and it still made plenty!
5-51/2 c. flour
1 t. baking soda
2 t. ginger
2 t. cinnamon
1 t. nutmeg
1 t. cloves
1 c. butter
2 c. sugar
1 1/4 c. molasses
2 eggs
Mix butter, sugar and molasses. Add eggs and then all dry ingredients. Mix well. Add enough additional flour to be able to handle...turn onto floured surface. Knead in some more flour until dough loses its stickiness. Roll out, and cut into shapes.
Bake 4-12 minutes depending on the size of the cooky--just watch it and remove when it is brown. Cool on cookie sheet a few minutes before transfering to cooling rack.
Decorate:)
5-51/2 c. flour
1 t. baking soda
2 t. ginger
2 t. cinnamon
1 t. nutmeg
1 t. cloves
1 c. butter
2 c. sugar
1 1/4 c. molasses
2 eggs
Mix butter, sugar and molasses. Add eggs and then all dry ingredients. Mix well. Add enough additional flour to be able to handle...turn onto floured surface. Knead in some more flour until dough loses its stickiness. Roll out, and cut into shapes.
Bake 4-12 minutes depending on the size of the cooky--just watch it and remove when it is brown. Cool on cookie sheet a few minutes before transfering to cooling rack.
Decorate:)
Saturday, December 17, 2011
Greek Chicken
This is another one of those quick, easy and excellent recipes. You can use the chicken in a variety of ways:This is great served with a salad. It can also be sliced and served in Naan or greek flatbread with Taziki. Or put it over greens for a great Greek salad!
4 chicken breast
1 c. plain yogurt
1 t. oregano
1 t. minced garlic
8 T. feta cheese
Combine yogurt, oregano and garlic. Marinate chicken in this mixture for 1/2 hour.
Pour chicken and marinade into a broiler pan. Broil until chicken is just about done.
Top with feta cheese and cook until cheese is melted.
4 chicken breast
1 c. plain yogurt
1 t. oregano
1 t. minced garlic
8 T. feta cheese
Combine yogurt, oregano and garlic. Marinate chicken in this mixture for 1/2 hour.
Pour chicken and marinade into a broiler pan. Broil until chicken is just about done.
Top with feta cheese and cook until cheese is melted.
Melted Snowman Sugar cookies
This was one of my most popular posts last year...in the spirit of the season and regifting I thought I would post it again for all of you who didn't catch it the first time around.
These are too cute to not make...I first saw them on Pinterest and had to try them.
If you are not much of a baker you could by the Pillsbury sugar dough in the roll and just slice them-and they will be circles ready to go...or you can buy sugar cookie mixes and roll it out (don't have cutters? Use a glass!) OR you can try this recipe which makes a very sturdy sugar cookie. It made about 16 of the snowmen.
Sugar cookie dough
1/2 c. butter
1/2 c. sugar
1 t. vanilla
2 eggs
2 3/4 c. flour
2 t. baking soda
1/2 t. salt.
Cream butter and sugar. Add vanilla and eggs...mix well. Add flour, salt and baking soda. Roll out on a floured surface and cut into circles. Bake at 400 for about 8 minutes. Cool.
To decorate:
I bought a tube of black wilton brand gell at Walmart..but you could also use chocolate frosting in the decorator tubes.
For the white frosting I just used canned white frosting from the grocery store.
You will also need marshmallows-the large sized ones.
Frost cookies with the white frosting. Put 6 marshmallows on a plate that has been sprayed with cooking spray. Microwave for 12 seconds. Place marshmallows on cookies for snowman heads. Then pipe on faces, noses, and scarfs..
JUST TOO CUTE:)
These are too cute to not make...I first saw them on Pinterest and had to try them.
If you are not much of a baker you could by the Pillsbury sugar dough in the roll and just slice them-and they will be circles ready to go...or you can buy sugar cookie mixes and roll it out (don't have cutters? Use a glass!) OR you can try this recipe which makes a very sturdy sugar cookie. It made about 16 of the snowmen.
Sugar cookie dough
1/2 c. butter
1/2 c. sugar
1 t. vanilla
2 eggs
2 3/4 c. flour
2 t. baking soda
1/2 t. salt.
Cream butter and sugar. Add vanilla and eggs...mix well. Add flour, salt and baking soda. Roll out on a floured surface and cut into circles. Bake at 400 for about 8 minutes. Cool.
To decorate:
I bought a tube of black wilton brand gell at Walmart..but you could also use chocolate frosting in the decorator tubes.
For the white frosting I just used canned white frosting from the grocery store.
You will also need marshmallows-the large sized ones.
Frost cookies with the white frosting. Put 6 marshmallows on a plate that has been sprayed with cooking spray. Microwave for 12 seconds. Place marshmallows on cookies for snowman heads. Then pipe on faces, noses, and scarfs..
JUST TOO CUTE:)
Wednesday, December 14, 2011
Kahlua Pig (Hawaiian Roast Pig)
It is that time of year when things can get a little crazy and time is short to get a good dinner on the table. Here is a sooo simple recipe that you can make in your crockpot or in the oven and have ready to eat when you get home. Plus the leftovers make another great pre-made dinner.
So what is Kahlua Pig? It is that whole roasted pig they serve at a luau in Hawaii. Don't worry you don't have to bury a pig in a pit in your yard:).
Just put a pork sirloin roast (any size--frozen or unfrozen) in either a crockpot or a roasting pan that has a lid.
Pour in 1 c. of apple juice, 3-4 T. liquid smoke and about 1/2 T. kosher salt.
If you are making it in the oven--put it in the oven at 250 and roast all day. If in the crockpot put on low and cook all day. Before serving shred the meat.
Serve with rice, steamed spinach and soy sauce. This is so easy and so good.
Mix the leftover meat with BBQ sauce, serve on rolls with coleslaw and you have an easy tasty BBQ pork sandwhich.
So what is Kahlua Pig? It is that whole roasted pig they serve at a luau in Hawaii. Don't worry you don't have to bury a pig in a pit in your yard:).
Just put a pork sirloin roast (any size--frozen or unfrozen) in either a crockpot or a roasting pan that has a lid.
Pour in 1 c. of apple juice, 3-4 T. liquid smoke and about 1/2 T. kosher salt.
If you are making it in the oven--put it in the oven at 250 and roast all day. If in the crockpot put on low and cook all day. Before serving shred the meat.
Serve with rice, steamed spinach and soy sauce. This is so easy and so good.
Mix the leftover meat with BBQ sauce, serve on rolls with coleslaw and you have an easy tasty BBQ pork sandwhich.
Sunday, December 11, 2011
Eggnog Cupcakes
I wanted to make a little something yummy for the staff at my school and at the bus garage where my husband works. I found this recipe on myrecipes.com and it is a winner!
Eggnog Cupcake batter:
1 pkg. pound cake mix
1 1/4 c. eggnog
2 eggs
1/2 t. nutmeg
1/2 t. vanilla
Mix all ingredients well. Put about 1/3 c. in each cupcake tin and bake at 350 for
18 minutes.
Frosting:
8 oz. cream cheese
1/4 c. eggnog
1/2 c. butter
16 oz. powdered sugar
1/2 t. nutmeg
1 t. vanilla
Cream butter and cream cheese. Add vanilla and eggnog. Mix well. Add in
remaining ingredients. Cream well.
Eggnog Cupcake batter:
1 pkg. pound cake mix
1 1/4 c. eggnog
2 eggs
1/2 t. nutmeg
1/2 t. vanilla
Mix all ingredients well. Put about 1/3 c. in each cupcake tin and bake at 350 for
18 minutes.
Frosting:
8 oz. cream cheese
1/4 c. eggnog
1/2 c. butter
16 oz. powdered sugar
1/2 t. nutmeg
1 t. vanilla
Cream butter and cream cheese. Add vanilla and eggnog. Mix well. Add in
remaining ingredients. Cream well.
Chicken Potpie: Paula Deen
Tomorrow I am providing dinner for some co workers while we work late. I thought this sinful potpie would be delicious to share.
1 sheet puff pastry, cut in 1/2" strips
1 egg mised with 1 T. water (this is your eggwash)
2 chicken breasts, cooked and cut up
1/3 c. butter
2/3 c. flour
4 c. cream
1/4 c. chicken stock
1 T. minced garlic
1 c. sliced onion
1 c. green peas
1 c. chopped carrots
pinch nutmeg
Preheat oven to 350.
Melt butter in large saucepan, add flour and mix well. Add in flour. Whisk together then add cream. Continue to whisk until it thickens. Add all other ingredients except pastry and eggwash. Pour into large pie pan. Using puff pastry strips weave strips over filling. Brush with egg wash. Bake 30 minutes.
1 sheet puff pastry, cut in 1/2" strips
1 egg mised with 1 T. water (this is your eggwash)
2 chicken breasts, cooked and cut up
1/3 c. butter
2/3 c. flour
4 c. cream
1/4 c. chicken stock
1 T. minced garlic
1 c. sliced onion
1 c. green peas
1 c. chopped carrots
pinch nutmeg
Preheat oven to 350.
Melt butter in large saucepan, add flour and mix well. Add in flour. Whisk together then add cream. Continue to whisk until it thickens. Add all other ingredients except pastry and eggwash. Pour into large pie pan. Using puff pastry strips weave strips over filling. Brush with egg wash. Bake 30 minutes.
Saturday, December 10, 2011
Orange biscotti
Another great biscotti recipe to try:)
3/4 c. almonds
1/2 c. butter
2 eggs
1 orange, zested
3/4 c. sugar
2 T. orange liqueur
1 1/2 t. cinnamon
2 1/4 c. flour
1 1/2 t. baking powder
1/4 t. salt
Preheat oven to 350. But almonds on a cooky sheet and bake for 5-10 minutes or until golden brown. Cool and chop.
Turn oven down to 325.
Cream butter and sugar til fluffy, then add eggs. Add zest, orange liqueur, and cinnamon. Mix in flour, baking powder, and salt. Stir in almonds. Divide the dough in 1/2 on a floured board. Form into 2 rolls about 2" in diameter and 10 inches long. Place on cooky sheet and bake for 25 minutes. Remove from oven anf cool for 5 minutes.
Slice diagonally into 1/2 " slices. Put slices back on cooky sheet and bake for 10 minutes. Flip slices and cook an additional 10 minutes.
3/4 c. almonds
1/2 c. butter
2 eggs
1 orange, zested
3/4 c. sugar
2 T. orange liqueur
1 1/2 t. cinnamon
2 1/4 c. flour
1 1/2 t. baking powder
1/4 t. salt
Preheat oven to 350. But almonds on a cooky sheet and bake for 5-10 minutes or until golden brown. Cool and chop.
Turn oven down to 325.
Cream butter and sugar til fluffy, then add eggs. Add zest, orange liqueur, and cinnamon. Mix in flour, baking powder, and salt. Stir in almonds. Divide the dough in 1/2 on a floured board. Form into 2 rolls about 2" in diameter and 10 inches long. Place on cooky sheet and bake for 25 minutes. Remove from oven anf cool for 5 minutes.
Slice diagonally into 1/2 " slices. Put slices back on cooky sheet and bake for 10 minutes. Flip slices and cook an additional 10 minutes.
Gingerbread Biscotti
If you never have made biscotti I recommend giving it a try. It really is not hard-just a little messy..but then every time I cook it seems it is a bit messy!
This is a recipe for gingerbread biscotti..but I will also include one for orange biscotti..there are tons of biscotti recipes online..they differ a bit in ingredients but the method is always the same.
1/3 c. vegetable oil
1 c. sugar
3 eggs
1/4 c. molasses
3 1/4 c. flour
1 T. baking powder
1 1/2 t . ginger
3/4 t. cinnamon
1/2 t. cloves
1/4 t. nutmeg
In a large bowl mix the oil, sugar, eggs, and molasses. Add in flour, baking powder, and the spices. Divide dough in 1/2..it will be a bit sticky.
Flour your countertop and put 1/2 the dough on top of the flour. Roll around in the flour and form into a log shape about 10" long and 1/2" thick. Place on cooky sheet. Now it is ready for the first baking ..it should like like this..
Bake at 375 for 25 minutes. Remove from oven and let cool for 10 minutes. Put each baked half on a cutting board, and cut into diagonal slices about 1/2" thick. Here is an example:
Put slices, cut side up back onto baking sheet and bake for 7 minutes. After 7 minutes, turn pieces so bottom side is now up and bake
for another 7 minutes.
Your biscotti will look like this
I hope these step-by step pictures help you! Let me know if you would like more step by step pictures.
This is a recipe for gingerbread biscotti..but I will also include one for orange biscotti..there are tons of biscotti recipes online..they differ a bit in ingredients but the method is always the same.
1/3 c. vegetable oil
1 c. sugar
3 eggs
1/4 c. molasses
3 1/4 c. flour
1 T. baking powder
1 1/2 t . ginger
3/4 t. cinnamon
1/2 t. cloves
1/4 t. nutmeg
In a large bowl mix the oil, sugar, eggs, and molasses. Add in flour, baking powder, and the spices. Divide dough in 1/2..it will be a bit sticky.
Flour your countertop and put 1/2 the dough on top of the flour. Roll around in the flour and form into a log shape about 10" long and 1/2" thick. Place on cooky sheet. Now it is ready for the first baking ..it should like like this..
Bake at 375 for 25 minutes. Remove from oven and let cool for 10 minutes. Put each baked half on a cutting board, and cut into diagonal slices about 1/2" thick. Here is an example:
Put slices, cut side up back onto baking sheet and bake for 7 minutes. After 7 minutes, turn pieces so bottom side is now up and bake
for another 7 minutes.
Your biscotti will look like this
I hope these step-by step pictures help you! Let me know if you would like more step by step pictures.
Thursday, December 8, 2011
Marlboro Man sandwhiches
This is a recipe from the Pioneer Woman and it is so easy and sooo good! If you haven't checked out her website, I highly recommend it.
1/2 onion, chopped
2-3# cube steak, sliced into strips
1 t. seasoned salt
1 t. lemon pepper
1 t. Worcestershire sauce
dash of Tabasco sauce
1/2 c. sherry
1 T. butter
4 french rolls
In a large saucepan heat 2 T. olive oil. Add onion and cook untit it is soft and light brown. Add cube steak, brown well. Add remaining ingredients (except rolls).
Put on a warm roll and top with your choice of shredded cheese.
1/2 onion, chopped
2-3# cube steak, sliced into strips
1 t. seasoned salt
1 t. lemon pepper
1 t. Worcestershire sauce
dash of Tabasco sauce
1/2 c. sherry
1 T. butter
4 french rolls
In a large saucepan heat 2 T. olive oil. Add onion and cook untit it is soft and light brown. Add cube steak, brown well. Add remaining ingredients (except rolls).
Put on a warm roll and top with your choice of shredded cheese.
Beef Wellington Potpie
I originally saw a version of the recipe in a Williams and Sonoma catalog I received in the mail. I streamlined it and added more accessible ingredients. Not hard and makes you look like a real pro in the kitchen!
1 sheet puff pastry
1# beef sirloin cut in cubes
1/2 onion, chopped
1/4 c. chopped bacon
1# mushrooms, sliced
1/4 c. shredded carrot
1 c. peas
1 t. thyme
2 cans beef consomme
1/2 c. flour
1/2 c. red wine
i bay leaf
1/4 c. chopped parsley
1 egg mixed with 1 T. water (this is called a "wash")
Put about 2 T. olive oil in a large poet and heat over medium heat. Add beef, onions, and mushrooms. Cook for 10-15 minutes. Add flour, mix well. Add wine and consomme. Add parsley, thyme and bay leaf. Cook over medium heat for 25 minutes. Pour into a large pie plate.
unroll puff pastry. With a sharp knife make diagonal lines across the top one way and then the other, making a diamond pattern. Set the pastry on top of the filling and over edge of pie plate. Pinch edges around pie plate. Using a pastry brush, brush egg wash on top of the puff pastry dough.
Set on a cookie sheet and bake at 400 for 30 minutes.
1 sheet puff pastry
1# beef sirloin cut in cubes
1/2 onion, chopped
1/4 c. chopped bacon
1# mushrooms, sliced
1/4 c. shredded carrot
1 c. peas
1 t. thyme
2 cans beef consomme
1/2 c. flour
1/2 c. red wine
i bay leaf
1/4 c. chopped parsley
1 egg mixed with 1 T. water (this is called a "wash")
Put about 2 T. olive oil in a large poet and heat over medium heat. Add beef, onions, and mushrooms. Cook for 10-15 minutes. Add flour, mix well. Add wine and consomme. Add parsley, thyme and bay leaf. Cook over medium heat for 25 minutes. Pour into a large pie plate.
unroll puff pastry. With a sharp knife make diagonal lines across the top one way and then the other, making a diamond pattern. Set the pastry on top of the filling and over edge of pie plate. Pinch edges around pie plate. Using a pastry brush, brush egg wash on top of the puff pastry dough.
Set on a cookie sheet and bake at 400 for 30 minutes.
Wednesday, December 7, 2011
Gingerbread cheesecake
It's that most wonderful time of the year..time for gingerbread yummies!
This is a recipe I adapted from Martha Stewart. I will be taking it to work for all those ladies with December birthdays. I plan on topping it with some whipped cream as it is sort of flat because I halved the recipe.. 2 pounds of cream cheese just seemed like too many calories. So how do I make up for it? Top it with whipped cream! Hmmm
2 boxes (8 0z) cream cheese softened
3/4 c. sugar
1 t. vanilla
1 t. ginger
1/2 t. cinnamon
1/4 t. cloves
1/8 c. molasses
2 eggs
1/2 t. salt
1/2 t. nutmeg
1/2 t. lemon zest
Cream the cream cheese on medium for 2-3 minutes. Add remaining ingredients. Beat until well mixed.
Crust: 2 c. gingerbread cookies, ground
4 t. butter
Mix well then press into a 9" springform pan. Bake at 350 for 10 minutes. Cool.
Wrap the bottom 1/2 of the pan in a double layer of aluminum foil. Place pan in the bottom of a broiler pan. Pour filling into crust. Bake at 350 for one hour.
Cool and top with whipped cream.
This is a recipe I adapted from Martha Stewart. I will be taking it to work for all those ladies with December birthdays. I plan on topping it with some whipped cream as it is sort of flat because I halved the recipe.. 2 pounds of cream cheese just seemed like too many calories. So how do I make up for it? Top it with whipped cream! Hmmm
2 boxes (8 0z) cream cheese softened
3/4 c. sugar
1 t. vanilla
1 t. ginger
1/2 t. cinnamon
1/4 t. cloves
1/8 c. molasses
2 eggs
1/2 t. salt
1/2 t. nutmeg
1/2 t. lemon zest
Cream the cream cheese on medium for 2-3 minutes. Add remaining ingredients. Beat until well mixed.
Crust: 2 c. gingerbread cookies, ground
4 t. butter
Mix well then press into a 9" springform pan. Bake at 350 for 10 minutes. Cool.
Wrap the bottom 1/2 of the pan in a double layer of aluminum foil. Place pan in the bottom of a broiler pan. Pour filling into crust. Bake at 350 for one hour.
Cool and top with whipped cream.
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