October 2010

October 2010

Baked Coconut Shrimp

1 lb. large shrimp, peeled and deveined

1/3 c. cornstarch

1 tsp. salt

3/4 tsp. cayenne pepper

2 c. flaked sweetened coconut

3 egg whites, beaten until foamy

Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.  Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.  Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.

"B"

Broccoli Beef

2 Tbsp low-sodium soy sauce  2 Tbsp fat-free Italian dressing
1 tsp cornstarch                      1 Tbsp minced garlic
1 tsp ground ginger                 3/4 lb round steak, cut into strips
6 c water                                  5 cubes beef bouillon
4 oz linguine pasta, uncooked 1/2 c fat free beef broth
1 c fresh mushrooms, sliced   1/2 c sliced green onion

1 lb broccoli, separated into florets

In a shallow glass dish or bowl, stir together the soy sauce, Italian dressing, cornstarch, garlic and ginger. Place steak strips in the mixture to marinate for 15 minutes.  While the beef is marinating, combine the bouillon cubes in water in a large saucepann. Bring to a boil, and add pasta. Cook for about 8 minutes, or until al dente. Drain.  Heat a large skillet over medium-high heat. Remove beef from marinade with a slotted spoon, and place in the hot skillet. Discard marinade. Cook beef, stirring constantly for 2 to 3 minutes, or until mostly browned. Stir in the beef broth, mushrooms and green onions, reduce heat to medium-low, cover, and simmer for about 5 minutes. Remove lid, add broccoli, and cook until broccoli is bright green and tender but still crisp. Add drained linguine, toss, and serve

September 2010

September 

Garlic Chicken Fried Brown Rice

2 tablespoons vegetable oil, divided
8 ounces skinless, boneless chicken breast,
cut into strips
1/2 red bell pepper, chopped
1/2 cup green onion, chopped
4 cloves garlic, minced
3 cups cooked brown rice
2 tablespoons light soy sauce
1 tablespoon rice vinegar
1 cup frozen peas, thawed

Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. Add the chicken, bell pepper, green onion and garlic. Cook and stir until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate and keep warm. Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the rice; cook and stir to heat through. Stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute. Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving. 

Mystery

White Cheese Chicken Lasagna

9 lasagna noodles

1/2 c butter

1 onion, chopped

1 clove garlic, minced

1/2 c all-purpose flour

1 tsp salt

2 c chicken broth

1 1/2 c milk

4 c shredded mozzarella cheese, divided

1 c grated Parmesan cheese, divided

1 tsp dried basil

1 tsp dried oregano

1/2 tsp ground black pepper

2 c ricotta cheese

2 c cubed, cooked chicken meat

2 (10 oz) packages frozen

chopped spinach, thawed and drained

1 Tbsp chopped fresh parsley

1/4 c grated Parmesan cheese

 for topping

Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese. Bake 35 to 40 minutes in the preheated oven.

"A"

Applesauce
4 apples - peeled, cored and chopped
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon
In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher

August 2010

July 2010

July Summer Vegetables

Cashew Chicken and Broccoli

1 c. uncooked regular long-grain white rice
3 Tbsp. soy sauce
2 tsp. grated gingerroot
1 tsp. sugar
1 tsp. sesame oil, if desired
1 lb. boneless skinless chicken breasts,
   cut into bite-size pieces
¾ c. Progresso chicken broth (from 32-oz. carton)
1 ½ tsp. cornstarch
1 Tbsp. vegetable oil
3 c. fresh broccoli florets
2 green onions, sliced (2 Tbsp.)
1 c. salted roasted cashews

Cook the rice in water as directed on the package.  Meanwhile, in large bowl, mix soy sauce, gingerroot, sugar and sesame oil. Stir in chicken until coated; let stand 15 minutes to marinate.  In small bowl, stir  ¼ c. of the broth and the cornstarch until cornstarch is dissolved; set aside.  In 12-inch skillet, heat vegetable oil over high heat.  Remove chicken from marinade and add to heated oil in skillet; reserve any remaining marinade.  Cook chicken about 3 minutes, stirring frequently, until no longer pink in center.   Stir broccoli and remaining ½ c. broth into chicken in skillet; cover and cook 1 minute. Stir in onions and cashews.  Stir reserved marinade into cornstarch mixture.   Stir into chicken mixture, cook and stir 1 to 2 minutes or until sauce thickens slightly. Serve over rice.

July

Cheesy Chicken ‘n Spinach Pinwheels

1 box (9 oz.) Green Giant frozen spinach 

1 Tbsp. olive oil 

¼ c. finely chopped onion 

1 garlic clove, finely chopped 

2 slices bacon, crisply cooked, crumbled 

 ½ c. finely chopped cooked chicken

¾ c. shredded Asiago cheese 

¼ c. mayonnaise or salad dressing 

1 can (8 oz.) Pillsbury refrigerated crescent dinner rolls 

1 egg, beaten

Heat oven to 375 degrees.  Spray cookie sheet with cooking spray. Cook spinach in microwave as directed on box. Drain spinach in strainer; cool 5 minutes. Carefully squeeze with paper towel to drain well.  In 10-nch skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Remove from heat. Stir in the spinach, bacon, chicken, cheese and mayonnaise.  Unroll dough on work surface (if using crescent rolls, pinch seams to seal). Spread spinach mixture on rectangle to within ½ inch of edges. Starting at long side of rectangle, roll up; seal long edge. With serrated knife, cut into 20 slices. Place cut side down on cookie sheet. Brush with egg.  Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm. 

June 2010

Flower Power

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter

1 cup sugar

2 eggs

1 cup ripe bananas; mashed, 2 to 3 medium bananas

1/3 cup milk

1 teaspoon lemon juice

1/2 cup walnuts, chopped

1 flower pot, terra cotta, about 6 1/2 inch size, to fit in crockpot

Wash a new flower pot well; grease then line with waxed paper, cutting to fit. Note: Make sure the flower pot fits in your crockpot, or use a 2-pound coffee can. Grease the waxed paper.  Mix flour, baking soda and salt. In a separate bowl, cream butter, then add sugar, eggs and bananas, blending thoroughly. Combine milk and lemon juice to banana mixture, alternately add flour and milk mixture, then stir in nuts. Pour mixture into prepared flower pot and place in crockpot. Place liner in base. Cover with 2 to 3 paper towels. Cover crockpot and cook on low 5 to 6 hours. Do not lift lid to check on it until last hour.

June

6 small baking potatoes
2 Tbsp. butter, melted
2 tsp. grill steak seasoning or seasoned salt
3 Tbsp. grated Parmesan cheese
1 ½ c. shredded cheddar cheese
4 strips bacon, cooked, crumbled
¾ c. Daisy Brand Sour Cream
2 tsp. snipped fresh chives

Lightly grease outside of potatoes, cut small slit in top and bake at 425 degrees for 45 minutes or until soft.  Let stand until cool enough to handle, about 15 minutes. Cut potatoes in half lengthwise and scoop out cooked potato, leaving a very thin layer of potato interior. (Save cooked potato for mashed potatoes or hash browns.)  Brush outside and inside of skins with melted butter. Sprinkle inside with steak seasoning and Parmesan cheese. Place on lightly greased baking sheet. Bake 8 minutes or until crisp and bubbly. Fill with cheddar cheese and bacon. Bake 3 minutes or until cheese is melted.  Top each with a dollop of sour cream and sprinkle with chives.

Summer's Comin'

MARINADE

1/2 c fresh lime juice (about 3 to 4 limes)

1/4 c soy sauce

1/4 c vegetable oil (plus more for brushing the tortillas)

1 Tbsp honey

2 Tbsp minced garlic

1 1/2 tsp chili powder

TOSTADAS

6 boneless, skinless chicken thighs (about 4 oz each)

8 small corn tortillas (5 to 6 inches in diameter)

1 1/2 c (6 ounces) shredded Monterey Jack, or more if desired

1 1/2 c shredded lettuce

OPTIONAL TOPPINGS: salsa, guacamole, sour cream, cilantro, green onions

Place the chicken thighs in a gallon-size zip-lock bag and add all the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, place it in a bowl, and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before you want to start grilling.  Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.  Remove the thighs from the bag and discard the marinade. Grill the chicken until it's no longer pink inside, about 4 to 5 minutes per side on a gas grill. Transfer the chicken to a cutting board and let it rest for about 5 minutes before cutting it into 1/2-inch strips.  Lightly brush both sides of the tortillas with vegetable oil. Grill them on each side until they turn slightly brown, about 1 minute on a gas grill. Before removing the tortillas from the grill, sprinkle each one with 1 tablespoon of cheese.  To serve, layer the tortillas with shredded lettuce, the chicken strips, the remaining cheese, and any additional toppings. Serves 6 to 8.

May 2010

Crustless Spinach Quiche

Extra-virgin olive oil, for greasing and drizzling

4 oz. smoked gouda cheese, cut into 4 pieces

1 10-oz. pkg. frozen spinach, thawed and squeezed dry

2 large eggs plus 2 egg whites

1 15-oz. container part-skim ricotta cheese

2 Tbsp. all-purpose four

½ tsp. freshly grated nutmeg

6 to 8 scallions, chopped

1 Tbsp. grated parmesan cheese

1 tsp. paprika

2 heads endive, sliced lengthwise

2 Tbsp. chopped walnuts

Position a rack in the upper third of the oven, place a baking sheet on the rack and preheat to 450 degrees. Lightly grease a 9-inch round or 8-inch square baking dish with olive oil.  Pulse the gouda in a food processor until finely chopped. Add the spinach, whole eggs and egg whites, ricotta, flour and nutmeg and process until well combined, about 30 seconds. Add the scallions and pulse to mix.  Pour the mixture into the prepared dish and sprinkle with the parmesan and paprika. Place the quiche on the preheated baking sheet and bake until the center is just set, 25 to 30 minutes.   Drizzle the endive and walnuts lightly with olive oil and toss.  Serve the quiche hot or at room temperature with the endive.

Sour Cream Chocolate Cake

¾ c. vegetable oil

1 egg

2 tsp. vanilla extract

1 c. packed light brown sugar

½ c. granulated sugar

2 (1-oz.) squares semi-sweet baking chocolate, melted

2 c. all-purpose flour

2/3 c. unsweetened cocoa powder

1 Tbsp. baking soda

½ tsp. salt

1 c. warm water

1 c. Daisy Brand Sour Cream

Heat oven to 350 degrees.  In a large mixer bowl, beat vegetable oil, egg, and vanilla for 1 minute at medium speed; add sugars and beat 1 minute; add melted chocolate and beat 1 minute.

In a small bowl, combine flour, cocoa powder, baking soda, and salt; then add to chocolate mixture alternately with water, beating well after each addition. Add sour cream and mix well. Pour into two greased and floured 8-inch round pans and bake 30-35 minutes.  Cool for 10 minutes, then remove from pans to cool completely before frosting.

Chocolate Frosting:

1/2 cup softened butter

2/3 cup unsweetened cocoa powder

1 teaspoon vanilla extract

3 cups powdered sugar

1/4 cup milk

1/4 cup Daisy Brand Sour Cream

Directions

In medium bowl beat butter at high speed until creamy (1 to 2 minutes). Add cocoa powder and vanilla; continue beating, scraping bowl often, until mixture is creamy (1 to 2 minutes). Add powdered sugar, 1 cup at a time, beating well after each addition. Add milk and ¼ cup sour cream; continue beating, scraping bowl often, until creamy (1 to 2 minutes). Refrigerate leftovers.

April 2010

April

1 ½ c. shredded peeled baking apples (2 large)

1 c. packed brown sugar               ½ c. buttermilk

½ c. vegetable oil                          4 eggs, lightly beaten

3 c. all-purpose flour                    ½ c. chopped pecans

2 tsp. baking soda                         2 tsp. ground cinnamon

1 tsp. salt                                      1 tsp. ground nutmeg

GLAZE: 

2 Tbsp. butter or margarine         ¼ c. packed brown sugar

1 Tbsp. milk                                  ½ c. powdered sugar, sifted

Heat oven to 350 degrees.  Grease bottoms only of 2 (8x4-inch) loaf pans with cooking spray or shortening. In large bowl, stir together apples, 1 c. brown sugar, the buttermilk, oil and eggs.  Stir in remaining bread ingredients just until dry ingredients are moistened. Pour into pans.  Bake 45 to 55 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes on cooling rack. Loosen sides of loaves from pans; remove from pans and place top sides up on cooling rack. Cool completely, about 1 hour. In 1-quart saucepan, melt butter over medium heat. Stir in ¼ c. brown sugar. Heat to boiling, stirring constantly, reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes. 

Chicken

1 pkg. (10 oz.) prebaked Italian pizza crusts (8 inches)

¼ c. Alfredo sauce

1 ½ c. chopped cooked chicken breast

½ c. shredded carrot

2 medium green onions, chopped (2 Tbsp.)

2/3 c. finely chopped shredded Gruyere cheese

2 Tbsp. chopped fresh cilantro

Heat gas or charcoal grill. Spread each pizza crust with 2 Tbsp. of the Alfredo sauce. Top each pizza with chicken, carrot and onions. Sprinkle with cheese.

Place sheet of heavy-duty foil on grill; place pizzas on foil over medium heat. Cover grill; cook 8 to 10 minutes; moving pizzas around grill every 2 minutes to prevent bottoms from burning, until cheese is melted. Sprinkle with cilantro.

____ & ____

2 c. uncooked elbow macaroni (8oz.)                 1 lb. lean (at least 80%) ground beef

1 tsp. salt                                                                   ½ tsp. pepper

2 Tbsp. butter or margarine                                   2 Tbsp. all-purpose flour

2 c. milk                                                                     3 c. shredded Cheddar cheese (12 oz.)

½ c. Progresso chicken broth (from 32-oz. carton) 

1 c. soft bread crumbs (about 2 slices bread)

Heat oven to 350 degrees. Spray 2-quart casserole with cooking spray. Cook and drain macaroni as directed on package.  Meanwhile, in 10-inch skillet, cook beef, ½ tsp. of the salt and the pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain if desired.

In 2-quart saucepan, melt butter over medium heat. Stir in the flour; cook 1 minute, stirring constantly, until bubbly. Stir in milk; cook 5 to 6 minutes; stirring constantly, until mixture thickens slightly. Stir in broth and remaining ½ tsp. salt. Remove from heat; stir in cheese. Fold in macaroni.

Spoon 1/3 of the macaroni mixture (about 1 1/3 c.) into casserole; top with half of the beef (about 1 ½ c.). Layer with another 1/3 of the macaroni mixture, remaining beef, and remaining macaroni mixture. Top with bread crumbs. Bake uncovered 25 to 30 minutes or until bread crumbs are golden brown.

February 2010

Creamed Chicken with Gnocchi Dumplings

One 1-pound pkg. potato gnocchi

4 Tbsp. butter

1 onion, finely chopped

12 oz. skinless, boneless chicken breast, cut into thin strips

Salt and pepper

2 Tbsp. flour

1 c. half-and-half

1 c. chicken broth

2 scallions, chopped

Cook the gnocchi according to package directions; drain.

Meanwhile, in a large skillet, heat 2 Tbsp. butter over medium-high heat. Add the onion and bell pepper and cook, stirring often, until softened, about 5 minutes. Add the chicken and cook, stirring occasionally, until just cooked through, about 5 minutes; season with salt and pepper.

In a small saucepan, melt the remaining 2 Tbsp. butter over medium heat. Whisk in the flour and cook until toasted, about 3 minutes, Whisk in the half-and-half and chicken broth; bring to a boil. Lower the heat and simmer until thickened. Whisk into the chicken mixture, then stir in the gnocchi. Bring to a simmer, then season with salt and pepper and top with the scallions.

Serves 4.

Red Velvet Whoopie Pies

1 oz. semisweet chocolate, chopped

½ oz. milk chocolate, chopped

12 Tbsp. unsalted butter, melted

½ c. sour cream

2 large eggs

1 ½ tsp. apple cider vinegar

½ tsp. vanilla extract

1 Tbsp. red food coloring

2 ¼ c. all-purpose flour

1 c. granulated sugar

¼ c. unsweetened cocoa powder

2 tsp. baking powder

¼ tsp. baking soda

½ tsp. salt

FILLING:

8 oz. cream cheese, at room temperature

3 Tbsp. unsalted butter, at room temperature

2 ½ c. confectioners’ sugar, sifted

1 vanilla bean, halved lengthwise and seeds scraped

Make the cookies: Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Combine the semisweet and milk chocolate in a microwave-safe bowl and microwave at 50 percent power until melted, about 2 minutes. Whisk until smooth.

Whisk the melted butter, sour cream, eggs, vinegar, vanilla and food coloring in a bowl until combined. In another bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add the flour mixture to the butter mixture in four equal batches, whisking each batch completely before adding the next. Stir in the melted chocolate.

Scoop heaping tablespoonfuls of batter onto prepared baking sheets and smooth the tops with a damp finger. Bake until the cookie spring back when lightly pressed, 8 to 10 minutes. (For extra fluffy cookies, use your oven’s convection setting, if available, and bake just 7 minutes.) Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

Meanwhile, make the filling: Beat the cream cheese and butter with a mixer until smooth. Beat in the confectioners’ sugar and vanilla seeds. Sandwich a heaping tablespoonful of filling between 2 cookies; repeat with the remaining cookies and filling. Refrigerate 30 minutes before serving.

Makes 18 sandwich cookies

Croissant and Chocolate Bread Pudding

Unsalted butter for the baking dish, at room temperature

6 large egg yolks

2 c. whole milk

1 c. heavy milk

1 c. granulated sugar

1 tsp. pure vanilla extract

½ tsp. kosher salt

¼ tsp. ground nutmeg

6 croissants, cut into 1-inch pieces (about 1 pound)

4 oz. bittersweet chocolate, cut into chunks

Heat oven to 375 degrees. Butter an 8-inch square or other shallow 2-quart baking dish.

In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt, and nutmeg. Add the croissants and chocolate and mix to combine.

Transfer the mixture to the prepared baking dish and bake until set and a knife inserted in the center comes out clean, 30 to 40 minutes. Serve warm or at room temperature.

January 2010

SOUP Tag

1 ¾ lbs. ground chuck
1 large yellow onion, chopped
2 cloves garlic, minced
Two 14.5-oz. cans diced tomatoes, with juice
One 15- to 16-oz. can kidney beans, drained
One 15- to 16-oz. can pinto beans, drained
One 15- to 16-oz. can black beans, drained
One 15.25-oz. can whole kernel corn, drained
One 14.5-oz. can chicken broth

In a large Dutch oven, cook the beef, onion, and garlic over medium-high heat until browned, stirring until the meat crumbles. Drain well and return the meat and vegetables to the Dutch oven. Stir in the tomatoes, beans, corn, broth, and seasoning mix. Bring to a boil, reduce the heat, and simmer, uncovered, for 30 minutes.

Serves 10-12.

JANUARY 2010

Paula Deen’s
Turkey and Stuffing Casserole

4 to 5 c. diced leftover turkey
One 10.75-oz. can condensed cream of mushroom soup
One 8-oz. carton sour cream
3 c. herb-flavored stuffing mix (Paula likes Pepperidge Farm)
½ c. (1 stick) butter, melted
1 c. chicken broth (canned is fine)

Preheat oven to 350 degrees F. Spray a 13x9-inch glass casserole dish with vegetable oil cooking spray. In a medium bowl, stir together the turkey, soup, and sour cream. Place the mixture in the prepared dish and pat down evenly with the back of a spoon. In a clean medium bowl, stir together the stuffing mix, butter, and broth. Spread evenly over the turkey mixture. Bake for 30 to 40 minutes, until the stuffing topping is browned and the casserole is hot and bubbly.

Serves 8.