♥ ♥ ♥ BANANATOFU

Sweet & Savory Chicken Wings

2010-09-02T14:26:00.000-07:00

1 cup pineapple juice
1 cup soy sauce
3 lbs. chicken wings, tips discarded
1 1/2 ounces lemon-flavored gelatin
2 tablespoons poppy seeds

Preheat oven to 350 degrees. In a large bowl, combine the pineapple juice and soy sauce. Add the wings and let marinate for 15 minutes. On a foil-lined rimmed baking sheet, arrange the wings in a single layer. Pour 1/2 cup of the marinade over the wings, then sprinkle with half of the gelatin; bake for 30 minutes. Flip and sprinkle the remaining gelatin and the poppy seeds, then bake until browned, about 30 minutes.

- Everyday With Rachael Ray, October 2010

Garlic Ginger Five Spice Chicken

2010-03-30T12:15:00.000-07:00

3/4 cup honey
1 cup coarsely sliced fresh ginger
1/4 teaspoon five-spice powder
3/4 cup low sodium soy sauce
6 lbs chicken parts
12 medium scallions, coarsely sliced
12 garlic cloves, minced

Combine scallions, ginger, garlic, and 6 tablespoons of the soy sauce in a food processor/blender and process for 2 minutes.

Add remaining soy sauce, honey, five-spice powder, and pepper to taste and process until well mixed.

Combine chicken and honey mixture in a large bowl and toss to coat.

Place chicken, skin side down, in a large baking dish. Drizzle honey mixture over chicken.

Bake at 350 degrees for 45 minutes.

Turn chicken, baste with sauce, and bake for 45 minutes longer, oruntil chicken is cooked through.

- Group Recipes

Apple Banana Muffins

2010-02-20T01:23:00.001-08:00

1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

6 tablespoons canola oil
1/3 cup agave syrup
1 teaspoon vanilla extract
2 bananas, mashed
2 apples cored and shredded

Preheat oven to 180C. Line a muffin tin with liners or coat with cooking spray.

In a bowl, combine flour, salt, baking soda, cinnamon and nutmeg. Mix well. In another bowl, combine canola oil, agave, vanilla and mashed bananas. Combine wet ingredients with dry ingredients. Stir in the shredded apple. Spoon the batter into the muffin tins. Bake for 20 to 25 minutes, or until toothpick comes out clean. Let cool completely.

Combine agave and cream cheese and drizzle over the muffins. Let the frosting become solid before serving.

- Anja's Food for Though

Cookies and Cream Cupcakes

2010-02-19T22:20:00.000-08:00

2 1/2 cup sifted all purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 cup white sugar
1/2 cup vegetable oil
3 egg whites, whipped till fluffy
1 cup whole milk
1 teaspoon vanilla extract
1 batch Best Buttercream Frosting
24 Oreo cookies

Preheat oven to 350 F. Line 21 cupcake tins. Take 12 Oreo cookies and break into chunks. Don't complete crush, just break into a few pieces and keep the white cream. Set aside. Split the remaining Oreo cookies apart and scrape the cream from the inside; discard the cream. Set aside.

Combine flour, baking powder, salt, and sugar. Whisk together. Add milk, oil and vanilla extract. Mix on medium high for 2 minutes. Fold in egg white and stir gently. Fold in Oreo cookie chunks. Fill the prepared 21 cupcake tins. Bake at 350F for 15 minutes. Remove from oven and cool.

BEST BUTTERCREAM FROSTING

1/2 c butter, room temperature
1/2 cup vegetable shortening
3 cup powder sugar
2 teaspoon vanilla extract
3 oz heavy whipping cream

Place butter and shortening in mixer. Beginning on low speed and gradually increasing to a high speed, whip for 10 minutes until light and fluffy. Lower speed to lowest setting and mix in powder sugar one cup at a time until well blended. Add vanilla. Increase speed to medium and slowly add whipping cream. Increase speed to medium-high and whip for 8-10 minutes until light but stiff. This makes an ample amount of icing for at least 24 cupcakes.

- Alice and the Mock Turtle

Caribbean Chicken Wings

2010-02-18T02:25:00.001-08:00

1 habanero, seeded and chopped
1/4 cup soy sauce
1/4 cup honey
1/4 cup brown sugar
2 tablespoon sugar
2 teaspoons fennel seed
2 teaspoons cayenne pepper
2 teaspoons allspice
2 teaspoons dried thyme
1 teaspoon ground ginger
4 garlic cloves, chopped
4 green onions, chopped
1/4 cup apple cider vinegar
1/4 cup lime juice
1/4 cup orange juice
7 pounds chicken wings

In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours.

Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minutes.

- Aggie's Kitchen

Aebleskiver

2010-02-17T00:05:00.001-08:00

2 egg whites
2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon white sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 egg yolks
4 tablespoons butter, melted
2 cups buttermilk
1 cup vegetable oil for frying

In a clean glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside.

Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last.

Put about 1tablespoon of vegetable oil in the bottom of each aebleskiver pan cup and heat until hot. Pour in about 2 tablespoons of the batter into each cup. As soon as they get bubbly around the edge, turn them quickly (Danish cooks use a long knitting needle, but a fork will work). Continue cooking, turning the ball to keep it from burning.

- All Recipes

Four-Cheese Lasagna

2010-02-16T13:46:00.000-08:00

6 ounces Gruyère cheese , shredded (about 1 1/2 cups)
2 ounces Parmesan cheese , finely grated (about 1 cup)
1 1/2 cups part-skim ricotta cheese
1 large egg , lightly beaten
1/4 teaspoon ground black pepper
2 tablespoons minced fresh parsley leaves plus an additional 2 teaspoons
3 tablespoons unsalted butter
1 medium shallot , minced (about 3 tablespoons)
1 medium clove garlic , minced or pressed through garlic press (about 1 teaspoon)
1/3 cup all-purpose flour
2 1/2 cups whole milk
1 1/2 cups low-sodium chicken broth
1/2 teaspoon table salt
1 bay leaf
Pinch cayenne pepper
15 no-boil lasagna noodles
8 ounces fontina cheese , rind removed, shredded (about 2 cups)
3 ounces Gorgonzola cheese , finely crumbled (about 3/4 cup)

Place Gruyère and 1/2 cup Parmesan in large heatproof bowl. Combine ricotta, egg, black pepper, and 2 tablespoons parsley in medium bowl. Set both bowls aside.

Melt butter in medium saucepan over medium heat until foaming; add shallot and garlic and cook, stirring frequently, until beginning to soften, about 2 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 1 1/2 minutes; mixture should not brown. Gradually whisk in milk and broth; increase heat to medium-high and bring to full boil, whisking frequently. Add salt, bay leaf and cayenne, reduce heat to medium-low, and simmer until sauce thickens and coats the back of a spoon, about 10 minutes, stirring occasionally with heatproof rubber spatula or wooden spoon and making sure to scrape bottom and corners of saucepan (you should have about 4 cups).

Remove saucepan from heat and discard bay leaf. Gradually whisk 1/4 cup sauce into ricotta mixture. Pour remaining sauce over Gruyère mixture and stir until smooth; set aside while softening noodles.

Adjust oven rack to upper middle position and heat oven to 350 degrees. Place noodles in 13 by 9-inch baking dish and cover with very hot tap water; soak 10 minutes, agitating noodles occasionally to prevent sticking. Remove noodles from water, place in single layer on kitchen towel, and pat dry. Wipe out baking dish and spray lightly with nonstick cooking spray.

Distribute 1/2 cup sauce in bottom of baking dish. Place 3 noodles in single layer on top of sauce. Spread 1/2 cup ricotta mixture evenly over noodles and sprinkle evenly with 1/2 cup fontina and 3 tablespoons Gorgonzola. Drizzle 1/2 cup sauce evenly over cheese. Repeat layering of noodles, ricotta, fontina, Gorgonzola, and sauce 3 more times. Place final 3 noodles on top and cover completely with remaining sauce, spreading with rubber spatula and allowing to spill over noodles. Sprinkle evenly with remaining 1/2 cup Parmesan.

Spray large sheet foil with nonstick cooking spray and cover lasagna; bake until edges are just bubbling, 25 to 30 minutes, rotating pan halfway through baking time. Remove foil and turn oven to broil. Broil until surface is spotty brown, 3 to 5 minutes. Cool 15 minutes. Sprinkle with remaining 2 teaspoons parsley; cut into pieces and serve.

- Cooks Illustrated

Six Cheese Stuffed Garlic Bread Bites

2010-02-15T01:15:00.000-08:00

1 Package Active Dry Yeast
1 Cup Warm Water
1/2 Teaspoons Salt
2 Teaspoons Olive Oil
2 1/2 to 3 1/2 Cups All-Purpose Flour
8 Ounce Package Six Cheese Blend (mozzarella, provolone, parmesan, asiago, fontina and romano), shredded
3 Cloves Garlic, minced
1 Teaspoon Dry Italian Seasoning
3 Tablespoons Butterast, olive oil, all-purpos
Optional - Marinara or Ranch, for serving

Dissolve yeast in warm water. Add salt, olive oil and 2 1/2 cups flour. Attach dough hook to mixer, and kneed about 1 minute on medium low speed. Continuing on medium speed, add remaining flour, 1/2 cup at a time until dough clings to hook and cleans sides of bowl, about 2 minutes. Place dough in a greased bowl, turning to grease the top and bottom. Cover, and let rise in a warm place for 1 hour, or until doubled. Punch dough down, and take a ping pong sized piece of dough and make an indention for the cheese and fill each with 2 tablespoons of cheese, then take all sides and pinch them together to completely close the cheese in the dough ball. Place pinched side down in a greased pan. Repeat until you have used all the dough. Melt the butter and then add the garlic and Italian seasonings and mix well. Brush butter mixture over top the bites and bake for 15 minutes in a pre-heated 450 degree oven, or until they start to turn golden brown.

- Kaitlin in the Kitchen

Krispy Kreme Doughnuts

2010-02-15T00:57:00.000-08:00

2 (1/4 ounce) packages yeast
1/4 cup warm water
1 1/2 cups lukewarm milk (scalded, then cooled)
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup shortening (I used Butter)
5 cups all-purpose flour
canola oil

CREAMY GLAZE
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4-6 tablespoons hot water

Dissolve yeast in warm water in 2 1/2-quart bowl. Add milk, sugar, salt, eggs, shortening and 2 cups flour. Beat on low for 30 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth. Cover and let rise until double, 50-60 minutes. (I just let mine rise overnight in the fridge, worked really well.)

For the Creamy Glaze: Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.

When the dough has risen, turn it onto a floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter.

Heat vegetable oil in deep fryer to 350°. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side.

Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze and set on rack to cool. Drizzle with chocolate and add sprinkles if desired.

- Schweet 'N Savory

Blackberry Vanilla Cupcakes

2010-02-14T22:48:00.000-08:00

CUPCAKES
1 cup flour
2 tsp. baking powder
1 tsp. salt
6 tbsp. unsalted butter, at room temperature
1 cup sugar
2 eggs
1 teaspoon of vanilla extract
1/2 cup milk
1/2 cup blackberry coulis

FROSTING
8 oz. cream cheese, at room temperature
3 cups powdered sugar, sifted
2 tablespoons blackberry coulis
Blackberries for decoration

To make the cupcakes, preheat the oven to 180c. Line a cupcake pan with paper liners. In a small mixing bowl, stir together the flour, baking powder and salt. Set aside. In the bowl of an electric mixer, cream together the butter and sugars on medium-high speed until light and fluffy. Add in the eggs one at a time, scraping down the bowl between additions.

In another bowl or liquid measuring cup, whisk together the milk and blackberry coulis. Add half of the dry ingredients to the bowl of the mixer and mix on low speed until just combined. Mix in the blackberry coulis/milk mixture. Mix in the remaining dry ingredients on low speed just until incorporated. Do not over-mix.

Divide the batter evenly between the prepared paper liners. Bake 12-15 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 10-15 minutes. Transfer to a wire rack and allow to cool completely.

To make the frosting, combine the cream cheese, powdered sugar and blackberry coulis in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until smooth and well blended. Frost cooled cupcakes as desired and garnish with fresh blackberries.

- The Good Mood Food Blog

Pizza in a Bite

2010-02-14T18:29:00.000-08:00

1 bag of prepared pizza dough (Trader Joe’s is has some really good pre-made dough.)
1 cup of fresh mozzarella (cut into cubes)
1/2 cup of thin pepperoni slices
1/4 cup olive oil
1 tsp oregano
2 tsp basil
1 clove of garlic, minced
1/4 cup shredded Parmesan cheese

Preheat oven to 400 degrees Fahrenheit. Prepare pizza dough according to directions. Lightly coat a baking or casserole dish with olive oil. Roll out the pizza dough into a rough 13x9 inch rectangle. With a pizza cutter, cut the dough into 12 squares, 3 slices lengthwise and 4 width-wise. Top each dough square with two slices of pepperoni and a cube of mozzarella. Then sprinkle them with one tsp of the basil.

Seal dough around meat and cheese and place seam side down in pie pan. Combine the olive oil, garlic, oregano, and basil. Brush onto the pizza bites and then sprinkle the Parmesan on them. Bake them at 400°F for 16-20 min. Serve with warm pizza or marinara sauce.

- Schweet 'N Savory

Peanut Butter and Jelly Cookies

2010-02-14T00:56:00.000-08:00

1 cup peanut butter
1 cup granulated sugar
1 egg
Strawberry Jam (or whichever flavor you prefer)

Preheat oven to 350 degrees.
Mix together peanut butter and egg. Add sugar, mix well.

Roll into 1 inch balls and place on well greased cooking sheet. Take a clean, slightly wet finger and make wells in the balls. Then fill each well with a little jam (I used probably half a teaspoon, maybe a little more than that). After all the balls have been filled with jam, roll and flatten just a little dough to place on top of each cookie. I used a clean wet finger to blend the edges together. Place in oven for about 5-10 minutes (I find they don't take very long to cook at all, but that could just be in my oven) . Let cool before removing them from cooking sheet. Enjoy.

- bakebakebake on Livejournal

Whole Wheat Orange Spice Muffins

2010-02-14T00:34:00.000-08:00

2 1/2 cups whole wheat flour
1/2 cup flax seed meal (ground flax seeds)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 heaping teaspoon pumpkin pie spice
2 eggs, lightly beaten
1/2 cup buttermilk
1/2 cup freshly squeezed orange juice
2 tablespoons fresh orange zest
1/3 cup neutral flavored oil such as canola, vegetable or grapeseed
3/4 cup lightly packed brown sugar
1 t. vanilla extract
3/4 cup chopped walnuts

Preheat oven to 375 degrees; grease 12 muffin cups or line with paper baking cups. Zest and juice 2 or 3 medium oranges, measure out juice and zest; set aside. Chop and measure walnuts; set aside.

In a large mixing bowl, combine flour, flax seed meal, baking powder, baking soda, salt, and pumpkin pie spice. Using a wire whisk, blend ingredients together very well. This is your dry mixture. Set it aside.

In a separate bowl, combine beaten eggs, buttermilk, orange juice and zest, oil, brown sugar, and vanilla. Whisk together well. This is your wet mixture.

Pour the wet mixture into the dry mixture and stir with a wooden spoon just until all the flour has been incorporated. Make sure to scrape up all the flour from the bottom of the bowl as you are mixing. Once you no longer see any pockets of flour remaining, gently fold in the walnuts.

Using a large spoon or an ice cream scoop, fill each muffin cup almost to the top. Divide any remaining batter between the cups so that they are somewhat equal. Put the muffins in a preheated 375 degree oven and bake for 20 minutes. Check to see if they are done by inserting a toothpick into the center of a muffin. If the toothpick comes out clean, they are done. If not, let the muffins bake an additional 2 minutes and check again. When muffins are done, let cool on a wire rack for five minutes then remove muffins from pan and let cool completely on the wire rack.

- Pinch My Salt

Easy Chicken Masala

2010-02-13T09:28:00.001-08:00

1 cup plain whole-milk yogurt
1/4 cup coarsely chopped fresh cilantro
3 tablespoons extra-virgin olive oil
1 tablespoon garam masala*
2 teaspoons coarse kosher salt
1 large garlic clove, pressed
1 4- to 4 1/2-pound roasting chicken, cut into 8 pieces, backbone removed
2 small onions, cut into 1/4-inch-thick slices

Mix yogurt, chopped cilantro, olive oil, garam masala, salt, and garlic in 13x9x2-inch glass baking dish. Add chicken to marinade, 1 piece at a time, coating all sides. Cover with plastic wrap; refrigerate at least 2 hours. DO AHEAD: Can be made 1 day ahead. Keep refrigerated.

Position racks in top third and bottom third of oven; preheat to 400°F. Arrange onions in thin layer on large rimmed baking sheet to form bed for chicken. Top with chicken pieces in single layer, spacing apart for even roasting (chicken will still be coated with marinade). Discard remaining marinade.

Roast chicken on top rack until cooked through and juices run clear when thickest portion of thigh is pierced with knife, about 1 hour. Serve chicken atop onion slices. Spoon pan juices around.

* An Indian spice mixture; available in the spice section of many supermarkets and at Indian markets.

- epicurious.com

Potato Rolls

2010-02-10T03:16:00.001-08:00

1 package yeast in 1/ 2 cup warm water
3/4 cup shortening
½ cup sugar
2 eggs
1 cup mashed spuds
1 cup scalded milk
5 cups flour
1 tsp salt

Mash the spuds ahead of time. Put the yeast in the warm water with a little sugar and set to rise about 5 minutes. Scald the milk and let it cool down so you don't kill the yeast. Mix the sugar and shortening and salt in the bowl, add the milk then put in about a cup of the flour. Then add the yeast and the beaten eggs. Then add the spuds. Then you add the flour until you can work the dough. Knead it until smooth by adding some flour. Then put it in a greased bowl for about 45 minutes. Then punch it down and form the rolls-into three balls. Dab each ball with butter and put in muffin tin. Let them rise until doubled. Bake at 375 for about 15-20 minutes.

- Two Peas and Their Pod

Chicago Deep Dish Pizza

2010-02-09T23:19:00.000-08:00

DOUGH
4 cups flour
1 cup milk
1 tablespoon butter
1 tablespoon sugar
1 teaspoon salt
1 package instant dry yeast
About 1 cup of water-add a little at a time until you get the right dough consistency

Scald milk. Add butter, sugar and salt. Allow milk mixture to cool to "warm." Add yeast and mix thoroughly.

In a heavy-duty mixer (e.g., KitchenAid), add milk mixture. Slowly add flour until the dough pulls away from the side of the bowl and forms a ball. Add water, a little at a time, until the dough combines. Knead dough for 5-10 minutes. Cover and allow dough to rise for 2 hours. Punch down the dough, knead briefly, and allow to rise and additional 2 hours until approximately doubled in bulk.

SAUCE
1 can (16 ounces) tomato sauce
Salt to taste
Oregano
Thyme
Black pepper
Fresh basil
Garlic

Simmer sauce for 1/2 hour.

TOPPINGS & CHEESE
Use whatever toppings you like: sausage, pepperoni, veggies, etc.

Shred a lot of mozzarella cheese! We use a lot!

ASSEMBLY & BAKING
Grease a 10" deep-dish pizza pan or cast iron skillet. Roll the crust to fit the pan. The edges should come to the top of the pan. Take a little bit of sauce and put it on the bottom. Put some cheese on the bottom. Take some of the sauce and spread it on the cheese. Add whatever toppings you like. Take more of the cheese and spread a layer. Add a lot of sauce to the top. Sprinkle with extra cheese if you wish.

Bake 45 minutes at 425 degrees F or until bubbly!

- Two Peas in Their Pod

Monkey Bread Muffins

2010-02-09T11:10:00.000-08:00

4 cans of refrigerated biscuits, I used Pillsbury
Cinnamon
Sugar
1 stick of butter
1 cup of brown sugar

Preheat the oven to 350 degrees. Spray a muffin tin with cooking spray.

Cut the biscuits in half and roll the dough into little balls.

Combine the cinnamon and sugar. I use extra cinnamon:) Roll the balls in the mixture.

Place four balls in one muffin cup. Fill the pan.

Melt the butter and brown sugar in a small pot on the stove. Stir until melted and bubbly.

Pour the gooey sauce over the muffins.

Bake for 10-12 minutes.

Cool for a minute in pan. Remove muffins from pan and enjoy.

- Two Peas and Their Pod

Nectarine Raspberry Salad

2010-02-09T02:39:00.000-08:00

Fresh spinach or spring mix
Raspberries
Nectarines, sliced

DRESSING
1 nectarine, chopped, pit and skin removed
2 T fresh lemon juice
3 T olive oil
1 T honey
Salt and pepper to taste

For the dressing: In a blender add all of the ingredients. Blend until smooth. Taste. Add more salt and pepper if necessary. Serve over salad greens, nectarines, and raspberries. Will keep in fridge for a couple of weeks.

- Two Peas and Their Pod

Cinnamon Chips and Fruit Salsa

2010-02-08T18:10:00.000-08:00

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored, and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

10 flour tortillas (10-inch)
butter flavored cooking spray
2 cups cinnamon sugar

In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

Preheat oven to 350 degrees F (175 degrees C). Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Mozzarella Sticks

2010-02-08T17:47:00.000-08:00

10 ounces of Mozzarella cheese
2 medium eggs, beaten
¾ cups of breadcrumbs, dry
1 tablespoon of sesame seeds
cooking oil

Cut the Mozzarella into inch-long sticks. Beat the eggs, then dip each cheese stick into the egg mixture. Coat with breadcrumbs and sesame seed. Fry in cooking oil until golden brown.

Grandma Molly Weiser's Poppy Seed Cookies

2010-02-08T17:38:00.000-08:00

6 eggs
1 cup sugar
1 cup oil
1 teaspoon vanilla
2 teaspoons baking powder
1 teaspoon salt
2½ cups all-purpose flour (or more as needed)
1/3 cup poppy seeds (soaked in hot water, then drained)

Cream eggs with sugar. Add oil and vanilla. Mix and blend in dry ingredients, then poppy seeds. Roll and cut out. Bake at 350 degrees for 20 to 25 minutes until brown.

- Melting Pot Memories

Barbeque Chicken and Cheddar Calzones

2010-02-08T17:24:00.000-08:00

2/3 cup unbleached all-purpose flour
1 teaspoon salt
1 teaspoon dried thyme
½ teaspoon paprika
1 cup buttermilk
2 tablespoons olive or vegetable oil
¼ cup cheddar cheese, shredded
6 bone-in chicken breast halves, skinned

Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray. Sprinkle with the cornmeal.

Coat a medium nonstick skillet with cooking spray and set over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes, or until soft. Add the chicken and barbecue sauce and toss to coat

Turn the dough out onto a lightly floured work surface. Divide the dough into 4 equal pieces. Roll 1 piece of dough into a 7-inch circle. Place ¼ of the chicken mixture on 1 side of the circle, spreading to within 1-inch of the edge. Sprinkle with ¼ cup of the cheese. Brush the edges of the crust with some of the egg mixture. Fold the circle in half. Pinch the edges to seal. Repeat with the remaining dough and filling to make a total of 4 calzones.

Place on the prepared baking sheet. Brush the calzones with the remaining egg mixture. With a sharp knife, make 3 small slashes in the top of each calzone.

Bake for 20 minutes, or until the crusts are golden brown. To serve, cut each calzone in half.

- Beat the Clock Chicken by Anne Egan

Nutmeg Muffins

2010-02-08T17:11:00.000-08:00

3 cups of all-purpose flour, divided
1½ cups brown sugar
¾ cup butter
2 teaspoons baking powder
2 teaspoons freshly ground nutmeg
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
2 eggs, slightly beaten

Preheat oven to 350 degrees. Mix 2 cups of the flour and brown sugar in medium bowl. Cut in butter until mixture forms coarse crumbs. Remove and reserve ¾ cup of this mixture for topping.

Add remaining 1 cup flour and remaining dry ingredients to mixture in bowl. Add buttermilk and eggs, stirring just until moistened.

Spoon batter into well greased muffing cups or paper liners in muffing cups, filling each about half-full. Sprinkle each muffin with 1 1/2 teaspoons of reserved topping. Bake until wooden pick inserted in center comes out clean-about 20 minutes.

- Beechwood Inn Bed and Breakfast

Cherokee Fry Bread

2010-02-08T03:16:00.000-08:00

1 cup white flour
1/2 cup whole wheat flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup honey
vegetable oil

Mix dry ingredients.

Add water to dry ingredients, mix well.

Knead dough on a floured board till it becomes elastic. Let dough rest 10 minutes, covered.

Roll out dough till it is 1/2 inch thick.

Cut into squares or circles.

Deep-fry at 370F till golden brown; drain on paper towels.

Drizzle with honey and serve.

- BakeSpace

Homemade Corndogs

2010-02-08T03:02:00.000-08:00

3/4 cup yellow cornmeal
3/4 cup self-rising flour
1 egg, lightly beaten
2/3 cup milk
10 Popsicle sticks
10 hot dogs
Oil for deep-fat frying

In a large bowl, combine cornmeal, flour and egg. Stir in milk to make a thick batter; let stand 4 minutes. Insert sticks into hot dogs; dip in batter.

In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, about 8-6 minutes or until golden brown, turning occasionally. Drain on paper towels.

- Taste of Home October/November 1995

Apple Muffins

2010-02-07T22:14:00.001-08:00

Cooking spray
3/4 cup plus 2 tablespoons packed brown sugar
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup whole-wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canola oil
2 large eggs
1 cup natural applesauce
1 teaspoon vanilla extract
3/4 cup lowfat buttermilk
1 Golden Delicious apple, peeled, cored and cut into 1/4-inch pieces

Preheat oven to 400 degrees F. Coat a 12-capacity muffin pan with cooking spray.

In a small bowl, mix together 2 tablespoons of the brown sugar, the pecans and cinnamon.

In a medium bowl, whisk together the all-purpose and whole-wheat flour, baking soda and salt.

In a large bowl, whisk the remaining 3/4 cup sugar and oil until combined. Add the eggs, 1 at a time, whisking well after each addition. Whisk in the applesauce and vanilla.

Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.

Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

Spanish Beef Dips with Caramelized Manchego Onions

2010-02-07T21:53:00.000-08:00

Seasoning:
1 teaspoon brown sugar
1 teaspoon smoked paprika
1/4 teaspoon ground black pepper
2 beef shoulder top blade (flat iron) steaks (about 8 ounces each)

Au Jus:
1 (13 3/4 to 14 1/2-ounce) can ready-to-serve beef broth
1 tablespoon brown sugar
1 tablespoon smoked paprika
1 teaspoon chipotle pepper sauce

Onions:
1 tablespoon olive oil
1 medium Spanish onion, cut in 1/2, thinly sliced (3 cups)
1 tablespoon brown sugar
1 loaf (1 pound) ciabatta bread
1/4 cup shredded Manchego cheese
1 tablespoon freshly minced cilantro leaves

Combine seasoning ingredients; press evenly onto beef steaks. Set aside.

Combine jus ingredients in medium saucepan; bring to a boil. Reduce heat; simmer 15 to

18 minutes or until liquid is reduced to 1 cup.

Meanwhile prepare onions. Heat oil in large nonstick skillet over medium heat until hot.

Add onion; cook 5 to 7 minutes or until tender, stirring occasionally. Reduce heat, sprinkle with brown sugar and continue cooking about 10 minutes or until very tender and golden brown, stirring often. Remove from skillet; keep warm.

Heat the same large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 13 to 15 minutes for medium rare to medium doneness, turning occasionally. Remove pan from heat; let stand 5 minutes.

Preheat broiler.

Cut bread loaf in half crosswise; cut each half crosswise in 1/2 forming quarters. Split each quarter horizontally in half. Place cut sides up on rimmed metal baking sheet so surface of bread is 3 to 4 inches from heat. Broil 30 seconds to 1 minute or until toasted and lightly browned.

Carve steaks into thin slices. Place equal amounts of steak slices on bottom portions of bread. Top evenly with onion and cheese. Close sandwiches. Ladle hot jus into cups for

dipping. Sprinkle cilantro over au jus.

Cook's Tip: 1 pound boneless beef top sirloin steak, cut 3/4-inch thick, may be substituted for shoulder top blade (flat iron) steaks. Pan-broil 10 to 13 minutes for medium-rare to medium doneness, turning once.

Cook's Tip: 4 crusty French rolls (about 2 1/2 ounces each), split, may be substituted for ciabatta bread. Toast and fill as directed above.

- Food Network

Venezuelan Empanadas

2010-02-07T21:38:00.000-08:00

For the Fillings:
1 1/2 pounds beef blade roast, cut into 4 pieces, trimmed
4 bay leaves
Kosher salt
2 tablespoons extra-virgin olive oil
1/2 medium onion, diced
1/4 green bell pepper, diced
2 cloves garlic, minced
1 shallot, diced
1 scallion, chopped
2 teaspoons paprika
2 teaspoons sazon completa (Spanish seasoning blend, found in the spice aisle)
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
Freshly ground pepper

For the Dough:
3 tablespoons sugar
1 1/2 tablespoons vegetable oil, plus more for greasing and frying
1 1/2 tablespoons unsalted butter
1 tablespoon salt
3 1/2 cups precooked cornmeal (such as P.A.N. brand)
1/4 cup plus 2 tablespoons all-purpose flour

For the Sauce:
1 1/4 cups cilantro (leaves and stems)
1/2 cup extra-virgin olive oil
1 medium avocado, halved, seeded and peeled
1/4 green bell pepper, chopped
1 scallion, chopped
4 teaspoons white vinegar
1 clove garlic, crushed
Kosher salt and freshly ground pepper

Make the filling: Place the beef, bay leaves, 1 tablespoon salt and water to cover in a saucepan and bring to a boil over medium heat. Reduce to a simmer, cover and cook until the meat is almost falling apart, about 1 hour 30 minutes. Transfer the meat to a bowl and shred with a fork; cool. Reserve the broth.

Heat the olive oil in a large skillet over medium-high heat. Add the onion, bell pepper, garlic and shallot; cook until the onion is translucent, about 3 minutes. Stir in the scallion, paprika, sazon completa, oregano, cumin and 1/4 teaspoon pepper. Add the beef and 1 cup of the reserved broth and cook over medium heat until thick, about 10 minutes. Season with salt.

Make the dough: Mix 3 1/2 cups hot water, the sugar, vegetable oil, butter and salt in a medium bowl until the butter melts. Stir in the cornmeal and flour until a soft dough forms, then knead on a clean surface until the dough comes together. Shape into 12 balls, using about 1/2 cup dough for each.

One at a time, sprinkle each dough ball with water, place between two pieces of lightly oiled heavy-duty plastic wrap (a cut resealable bag works well) and roll into a 7-inch circle. Remove the top sheet of plastic and place 2 to 3 tablespoons filling in the center of the dough. Use the bottom piece of

plastic to fold the dough in half over the filling and press to seal. Trim into a half-moon shape with a knife or press down with the round edge of a bowl. Remove the plastic and place the empanada on a parchment-lined baking sheet.

Preheat the oven to 300 degrees F. Heat 1 inch of vegetable oil in a large skillet until a deep-fry thermometer registers 365 degrees F. Fry the empanadas in batches until golden, about 4 minutes per side. Transfer to a paper-towel-lined baking sheet; keep warm in the oven.

Make the sauce: Combine the cilantro, olive oil, avocado, bell pepper, scallion, vinegar and garlic in a blender. Add 1 teaspoon salt and 2 teaspoons pepper and puree until smooth. Thin out the sauce with up to 1/4 cup water and serve with the empanadas.

Daily Dinners: 02/07/2010

2010-02-07T18:42:00.000-08:00

Dinner doesn't always have to be a big show. Tonight we enjoyed Easy Lemon Baked Chicken with store bought sides of Pasta Sides: Chicken Flavor and Motts Apple Sauce. Very easily made (under 1 hour cooktime) and still quite delish.

Neese's Sausage Balls

2010-02-07T17:57:00.000-08:00

1 lb. Sausage (Neese's of Course)
1 (10 oz.) pack mild or sharp cheddar cheese (according to taste), grated (Go with Kraft)
3 cups biscuit mix (Bisquick is Best)
1 tsp. paprika

Have sausage and cheese at room temperature.

Combine; mix well. Add paprika and biscuit mix. Roll into small balls.

Bake at 350 degrees for 15 to 20 minutes. Yields about 100 sausage balls.

Serve sausage balls to party guests year-round! Everyone loves sausage balls even if the holidays are months away!

- Neese's Sausage

Oven-Fried Rice Balls with Gruyère

2010-02-07T16:39:00.000-08:00

1 tablespoon extra-virgin olive oil
1 medium shallot, minced
1 garlic clove, minced
1 cup arborio rice
2 cups water
3/4 cup shredded Gruyère cheese (2 1/2 ounces)
1/2 cup freshly grated Parmesan cheese (1 1/2 ounces)
1/4 cup mixed chopped herbs, such as thyme, basil and oregano
Salt and cracked black pepper
2 large egg whites
1/2 cup panko (Japanese bread crumbs)

Preheat the oven to 450°. Lightly oil a large, rimmed baking sheet. Heat the olive oil in a medium saucepan. Add the shallot and garlic and cook over moderate heat until softened, about 4 minutes. Add the rice and cook, stirring, for 30 seconds. Stir in the water and bring to a boil. Cover and simmer over moderately low heat, stirring occasionally, until the water has been completely absorbed, about 10 minutes. Scrape the rice into a bowl and let cool to room temperature.

Stir the Gruyère, 1/4 cup of the Parmesan and all of the chopped herbs into the rice. Season the rice with salt and generously season with coarsely cracked pepper.

In a medium stainless steel bowl, beat the egg whites with a pinch of salt until firm peaks form. Stir one-fourth of the whites into the rice to loosen the mixture, then stir in the remaining whites. Roll the rice into 1 1/2-inch balls.

In a shallow bowl, toss the panko with the remaining 1/4 cup of Parmesan. Dredge the rice balls in the panko crumbs and transfer to the prepared baking sheet. Bake the rice balls in the upper third of the oven for 25 minutes, or until golden and crisp. Let stand for 5 minutes, then transfer to a platter and serve.

Rosemary Pork Chops

2010-02-06T23:08:00.001-08:00

3 garlic cloves
2 teaspoons coarsely chopped rosemary
3 tablespoons olive oil
4 (1/2-inch-thick) bone-in rib pork chops (1 1/2 pounds)

Accompaniment: lemon wedges

Preheat broiler.

Mince and mash garlic to a paste with a pinch of salt, then stir together with rosemary, oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Rub mixture all over chops.

Broil chops on a broiler pan about 4 inches from heat, turning once, until just cooked through, about 8 minutes total. Let stand 5 minutes.

Citrus Salad with Star Anise Syrup

2010-02-06T22:22:00.000-08:00

1/3 cup sugar
1/3 cup water
3 whole star anise
5 large ruby red or pink grapefruit
4 blood oranges

Dissolve sugar in water in a small heavy saucepan over medium heat, stirring. Add star anise and simmer 5 minutes. Let stand off heat 30 minutes.

Cut peel, including white pith, from fruit with a sharp knife. Cut segments free from membranes into a bowl. Squeeze juice from membranes into bowl.

Add syrup with star anise to fruit and juice and stir gently. Remove star anise before serving if desired.

Cooks’ note: Citrus salad can be made 1 day ahead and chilled.

- epicurious.com

Banana Crunch Muffins

2010-02-06T19:04:00.000-08:00

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts (I used pecans instead)
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional

Preheat the oven to 350 degrees F.

Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.

Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Cumin-Scented Stir-Fried Beef with Celery

2010-02-06T15:44:00.001-08:00

6 ounce steak such as blade or flank (trim any fat and gristle)
2 1/2 teaspoon reduced-sodium soy sauce, divided
1/2 teaspoon cornstarch, divided
2 tablespoon Chinese rice wine or medium-dry Sherry
2 teaspoon vegetable oil, divided
1/2 teaspoon minced peeled ginger
1/2 teaspoon minced garlic
1/8 teaspoon cumin seeds
1/8 teaspoon hot red-pepper flakes
2 celery ribs, sliced diagonally 1/4 inch thick, leaves chopped and reserved separately

Halve steak lengthwise if large. Slice across the grain about 1/8 inch thick.

Toss beef with 1/2 teaspoon soy sauce, 1/4 teaspoon cornstarch, and a pinch of salt.

Stir together rice wine, remaining 2 teaspoon soy sauce, and remaining 1/4 teaspoon cornstarch.

Heat wok over high heat until smoking, then pour 1 teaspoon oil down side and swirl to coat. Add beef in 1 layer and cook, turning occasionally, until browned, less than 1 minute. Transfer to a bowl.

Add remaining teaspoon oil to wok, then add ginger, garlic, cumin, and red-pepper flakes and stir-fry 15 seconds. Add celery and stir-fry 1 minute, then add beef and juices and stir-fry 15 seconds. Stir rice-wine mixture, then pour into wok and stir-fry until sauce is bubbling, about 30 seconds. Remove from heat and stir in celery leaves.

Miso Chicken

2010-02-06T15:32:00.000-08:00

Chicken
4 boneless, skinless chicken breasts (about 4 oz each)
1 teaspoon canola oil

Marinade
2 tablespoons miso paste (preferably Kochujang)
1 1/2 teaspoons light sesame oil
1 1/2 teaspoons chopped ginger
1 1/2 teaspoons chopped garlic
1/4 teaspoon red pepper flakes

Place chicken in a shallow dish. Combine marinade ingredients with 1 tablespoon water; pour over meat. Chill, covered, 1 to 2 hours. Remove chicken from marinade; drain excess. Heat canola oil in a large skillet over medium-high heat. Cook chicken until no longer pink in the center, about 4 minutes per side.

Garlic Lime Chicken

2010-02-06T15:23:00.001-08:00

1/4 cup fresh lime juice
1/4 cup olive oil
1 tablespoon minced garlic
4 chicken breast halves with skin and bones

In a large bowl whisk together lime juice, oil, and garlic and season generously with salt and pepper. Add chicken, turning to coat. Marinate chicken, covered and chilled, turning once or twice, at least 2 hours and up to 1 day.

Preheat oven to 400°F.

Remove chicken from marinade, discarding marinade, and arrange, skin sides up, without crowding, in a shallow baking pan. Season chicken with salt and pepper and roast in upper third of oven until just cooked through, 25 to 30 minutes.

Change oven setting to broil and broil chicken about 2 inches from heat until skin is crisp, about 2 minutes.

Egg Fried Rice

2010-02-06T11:37:00.001-08:00

1 tablespoon peanut oil
4 large eggs, lightly beaten
4 cups cold unsalted steamed white rice
3/4 teaspoon salt
1/2 cup thinly sliced scallion greens (3 to 4 scallions)
1 to 2 teaspoons Asian sesame oil

Heat wok over high heat until a drop of water vaporizes instantly upon contact. Add peanut oil, swirling to coat wok evenly, and heat until hot and just smoking. Add eggs, tilting wok and swirling eggs to form a thin even layer on cooking surface, and cook 30 seconds, then add rice and salt and stir-fry, breaking up eggs and letting rice rest several seconds between stirs, until rice is hot, 2 to 3 minutes. Add scallion greens and sesame oil (to taste) and stir-fry until combined well.

Apple "Pizza"

2010-02-06T07:23:00.001-08:00

1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed
2 tablespoons fine dry bread crumbs
1 1/2 tablespoons unsalted butter
1 1/2 lb Golden Delicious apples (3 medium), peeled, halved lengthwise, cored, and thinly sliced crosswise
1/4 cup sugar
1/8 teaspoon salt
1 cup grated sharp or extra-sharp white Cheddar (3 oz)

Special equipment: parchment paper

Put oven rack in middle position and preheat oven to 400°F.

Roll out pastry sheet into a 15- by 12-inch rectangle on a lightly floured surface with a floured rolling pin. Transfer to a baking sheet lined with parchment paper, then prick pastry all over with a fork. Sprinkle bread crumbs over pastry.

Heat butter in a small saucepan over moderate heat, swirling pan, until golden brown, about 1 minute. Pour butter over apples in a bowl, then add sugar and salt and toss to coat. Spread apples evenly over pastry, leaving a 1-inch border on all sides. Fold in edges over apples, pressing down firmly on corners and sides. Bake until apples are tender, 35 to 40 minutes. Sprinkle cheese over apples and bake until cheese is golden and bubbling, 5 to 9 minutes more. Serve warm.

- epicurious.com

Pizza Bianca

2010-02-06T04:21:00.000-08:00

1 large garlic clove
1 tablespoon extra-virgin olive oil
1 pound store-bought pizza dough
1/2 pound cold mozzarella (preferably salted fresh)
1 tablespoon rosemary leaves

Put a large (17-by 14-inch) heavy baking sheet on lowest rack of oven, then preheat oven to 500°F.

Mince and mash garlic to a paste with a pinch of salt, then stir together with oil.

Roll out dough into a 16-by 13-inch rectangle on a lightly floured surface with a floured rolling pin, stretching corners with your hands. (Dough will become easier to roll out as it warms.) Transfer to a large baking sheet lined with parchment paper. Lightly prick dough all over with a fork. Stir garlic mixture and brush evenly over dough. Slide dough (on parchment) onto hot baking sheet. Bake until top is puffed and pale golden in patches, 6 to 10 minutes. (Prick any large bubbles with a fork and flatten.) Meanwhile, thinly slice mozzarella and pat dry.

Meanwhile, thinly slice mozzarella and pat dry.

Remove crust from oven and arrange mozzarella on it in 1 layer. Sprinkle rosemary on top. Bake until edge of crust is deep golden and cheese is bubbling and golden in patches, 8 to 10 minutes. Season with pepper.

Mixed Greens, Oranges, and Endive with Orange Vinaigrette

2010-02-06T04:06:00.000-08:00

2 tablespoons orange juice
2 tablespoons white wine vinegar
2 teaspoons grated orange peel
1/4 teaspoon salt
2 tablespoons olive oil

2 large navel oranges
8 cups mixed greens
1 medium head of Belgian endive, halved lengthwise, cut lengthwise into thin strips

Whisk first 4 ingredients in small bowl to blend. Whisk in olive oil; season to taste with freshly ground pepper.

Using small knife, cut off peel and white pith from oranges. Working over large bowl, cut between membranes to release orange segments into bowl. Add greens and endive to bowl with oranges. Drizzle dressing over salad and toss to coat. Season to taste with salt and pepper.

Mandy's Smothered Pork Chops

2010-02-06T03:43:00.000-08:00

1 cup flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon pepper
4 pork chops
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
1 tablespoon parsley, garnish (optional)

In shallow dish place flour, onion powder, garlic powder, salt, cayenne and pepper. Mix well with a whisk. Pat chops dry with paper towel. Dredge into flour mixture. Heat large pan with olive oil. When hot add chops and cook 3 minutes on each side. Remove chops and add about 1/3 cup flour mixture into oil in pan. Add broth and stir. Cook 5 minutes on low. Stir in buttermilk. Put chops back in pan and cover with gravy mixture. Simmer 5 minutes or until chops are done and sprinkle with parsley. Serve.

- recipezaar.com

Spanish Ham and Cheese Monte Cristo Sandwiches

2010-02-06T03:23:00.000-08:00

The egg-dipped ham sandwiches are even better with Spanish ingredients: salty Serrano ham, Manchego cheese, and sweet membrillo (quince paste), which is available at some supermarkets, at specialty foods stores, and from igourmet.com.

8 1/2-inch-thick slices sourdough or country-style French bread (each about 5 x 3 inches)
2 tablespoons Dijon mustard
6 ounces Manchego cheese,* thinly sliced
2 ounces thinly sliced Serrano ham or prosciutto
4 tablespoons membrillo (quince paste) or quince preserves
4 large eggs
4 tablespoons (1/2 stick) butter

Arrange 4 bread slices on work surface. Spread each with 1/2 tablespoon mustard. Top each with 1/4 of cheese, then 1/4 of ham, folding to fit. Spread 1 tablespoon quince paste on each of remaining 4 bread slices; place bread, paste side down, atop ham.

Beat eggs in pie dish until well blended. Melt 2 tablespoons butter in each of 2 large skillets over medium-low heat. Working with 1 sandwich at a time, hold sandwiches tightly closed and dip into beaten eggs to coat on all sides. Place 2 sandwiches in each skillet. Cover and cook until bottoms are golden, about 4 minutes. Turn sandwiches over. Cover and cook until bottoms are golden, cheese is melted, and egg coating is cooked through, about 4 minutes longer.

[* A Spanish cheese made from sheep’s milk; sold at some supermarkets and at specialty foods stores. ]

- epicurious.com

Low Carb Protein Mocha Frappe

2010-02-05T22:04:00.001-08:00

1 teaspoon instant coffee dissolved in 2 Tblsp of water, or a shot of espresso coffee
1 scoop vanilla protein powder
10 oz water
1/2 cup crushed ice
1 Tbsp sugar-free chocolate syrup
1 Tbsp heavy cream

Combine all ingredients in a blender, and blend on high for a few seconds. For extra decadence, top with a bit of whipped cream. Enjoy!

“Chocolate-Covered Strawberries” Protein Shake

2010-02-05T21:53:00.000-08:00

1 cup liquid egg whites
30 frozen strawberries
2 packets stevia
1 Tbsp sugar-free baking cocoa powder

Combine well in a blender, and enjoy!

Apple-Cinnamon Guilt-Free Pancakes

2010-02-05T21:22:00.000-08:00

1/4 cup ground flax seeds
2 Tablespoons grated apple
1/2 teaspoon cinnamon
1/8 tsp baking powder
1 egg
1.5 packet Splenda or stevia

Combine all ingredients well, and pour onto a hot griddle. Cook until the edges start to brown, then flip over, and cook the other side. Once cooked, top with sugar-free maple syrup, some berries, and a few walnuts, if desired. Enjoy!

- oliciouslife.com

Moby's Vegan Blueberry Pancakes

2010-02-05T19:03:00.001-08:00

1 1/2 cups whole-grain spelt flour
1/2 cup oat bran
1/2 cup wheat bran
1 teaspoon baking soda
1/2 teaspoon fine sea salt
2 cups plain full-fat soy milk or rice and soy milk blend*
Vegetable oil for cooking
1 cup (1/2 pint) fresh blueberries or frozen, unthawed, plus 1/2 cup fresh blueberries or raspberries for serving
Maple syrup for serving

In medium bowl, stir together spelt flour, oat bran, wheat bran, baking soda, and salt. Add soy milk and stir until thoroughly combined.

Brush large nonstick or cast-iron griddle or skillet with oil and heat over moderate heat until hot but not smoking. Working in 3 to 4 batches, pour 1/4 cup batter per pancake onto griddle and press 12 to 15 blueberries into each pancake. Cook until bubbles appear and pop on surface and undersides are golden brown, 3 to 4 minutes. Flip pancakes, then turn off heat and let pancakes continue to cook in pan until undersides are firm and light golden brown, about 3 minutes more. Transfer to plate, berry side up, and keep warm.

Repeat to cook remaining pancakes, oiling and reheating griddle between each batch. Serve pancakes warm with additional berries and maple syrup.

Strawberry Citrus Salad

2010-02-05T18:39:00.001-08:00

3 cups sliced hulled strawberries (about one 22-ounce basket)
3 large navel oranges, peeled, thickly sliced crosswise, cut into 3/4-inch pieces
2 tablespoons (packed) golden brown sugar
2 tablespoons thinly sliced fresh mint leaves

Toss all ingredients in large bowl. Let stand at room temperature 30 minutes.

- epicurious.com

Honey-Sesame Grilled Chicken Wings

2010-02-05T18:31:00.001-08:00

1/2 cup soy sauce
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon Asian chili paste
2 pounds chicken wings, tips removed, cut apart at joint
1/2 cup honey
1 1/2 teaspoons hoisin sauce
2 tablespoons toasted sesame seeds
1 green onion, trimmed and chopped

In a medium bowl, combine soy sauce, ginger, garlic, and chili paste. Add chicken and let marinate for 15 minutes, stirring often.

Set up a gas or charcoal grill for medium heat (350° to 400°; you can hold your hand 5 in. above the cooking grate only 5 to 7 seconds). Put chicken on grill and cover with lid. Cook, turning often, until golden brown, 10 to 15 minutes.

In a small bowl, combine honey and hoisin sauce. Using a pastry brush, generously baste chicken wings with honey glaze. Cover grill with lid and cook till honey glaze starts to caramelize, about 3 minutes. Turn chicken wings over and baste again, using the remaining honey glaze. Cook 3 minutes more, being careful not to let the glaze burn, removing pieces from the grill as they're done.

Transfer to a platter. Sprinkle with sesame seeds and green onion. Serve any remaining honey glaze on the side.

Orange-Glazed Chicken Wings

2010-02-05T18:21:00.000-08:00

1 cup fresh orange juice (from about 2 oranges)
2 tablespoons grated orange zest (from about 3 oranges)
6 cloves garlic, minced
1/4 cup soy sauce
1 tablespoon brown sugar
1 1/2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
4 pounds chicken wings

Heat the oven to 400°. In a large bowl, combine the orange juice with the orange zest, garlic, soy sauce, brown sugar, salt, and pepper. Add the chicken wings and toss to coat.

On two large baking sheets, arrange the wings in a single layer. Reserve 1/4 cup of the orange mixture and spoon the rest of the mixture over the wings. Bake for 20 minutes. Turn the wings over and baste them with the reserved orange mixture. Cook until just done, about 10 minutes longer.

Menu Suggestions: Serve this finger food with a vegetable that you can also eat with your hands, such as strips of raw fennel or jicama.

Test-Kitchen Tip: When you grate the orange zest, remove only the orange layer of the skin, leaving the bitter white pith behind.

Honey-Ginger Chicken Bites

2010-02-05T18:08:00.001-08:00

2/3 cup honey
2 tablespoons minced peeled fresh ginger
2 tablespoons fresh lemon juice
2 tablespoons cider vinegar
2 tablespoons low-sodium soy sauce
2 teaspoons dark sesame oil
1 teaspoon grated orange rind
1 teaspoon Worcestershire sauce
4 garlic cloves, minced
1 1/4 pounds skinless, boneless chicken thighs, cut into bite-sized pieces
Cooking spray
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons cornstarch
2 teaspoons water
2 teaspoons sesame seeds, toasted (optional)

Combine first 9 ingredients in a large zip-top plastic bag; seal and shake well. Add chicken; seal and toss to coat. Refrigerate at least 2 hours or overnight, turning occasionally.

Preheat oven to 425°.

Remove chicken from bag, reserving marinade. Arrange chicken in a single layer on the rack of a broiler pan coated with cooking spray. Sprinkle chicken with salt and pepper. Bake at 425° for 20 minutes, stirring once.

While chicken is cooking, strain marinade through a sieve into a bowl; discard solids. Place marinade in a saucepan; bring to a boil. Cook 3 minutes; skim solids from surface. Combine cornstarch and water in a small bowl; stir with a whisk. Add cornstarch mixture to pan, stirring with a whisk; cook 1 minute. Remove from heat; pour glaze into a large bowl.

Preheat broiler.

Add chicken to glaze; toss well to coat. Place chicken mixture on a jelly roll pan; broil 5 minutes or until browned, stirring twice. Sprinkle with sesame seeds, if desired.

Buffalo Popcorn Chicken Bites

2010-02-05T17:32:00.001-08:00

Vegetable oil, for frying
2 1/2 cups complete pancake mix, any brand, divided
1 1/4 cups water
8 teaspoons hot sauce, divided, such as Tabasco
1 1/4 pounds chicken tenders or chicken breasts cut into small bite-size pieces
1 cup store-bought, good quality refrigerated blue cheese dressing, such as Marie's brand
2 scallions, finely chopped
1 teaspoon coarse black pepper (1/3 palmful)
Cut celery sticks, store-bought, for garnish

In a deep-sided skillet, heat 1 1/2 inches of vegetable oil over medium heat. If you want to test the oil, add a 1-inch cube of bread to the hot oil. If the bread turns deep golden brown in color in a count of 40, the oil is ready.

While the oil is heating, make the batter. In a wide mixing bowl, combine 2 cups of the pancake mix, 1 1/4 cups water and about 6 teaspoons hot sauce. Place the remaining plain 1/2 cup pancake mix in another wide mixing bowl. Arrange the batter and the bowl of plain pancake mix near the cook top and the heating oil. Line a plate with a few sheets of paper towels and keep within reach.

Once the oil is heated and ready, toss the chicken pieces in 2 teaspoons of hot sauce, then toss in the plain pancake mix, coat evenly and shake off the excess. The plain dry pancake mix will help the batter stick to the chicken pieces. Add some of chicken to the batter – you are going to want to work in 3-4 batches coating and frying. Using a fork, toss the bites in the batter. Remove the first batch from the batter, shaking off the excess batter as you carefully add them to the hot oil. Fry for 2 minutes on the first side, or until the first side is a deep golden brown, flip and continue to fry for another 2 minutes or until deep golden brown all over. Remove from the oil and drain on the paper towel-lined plate, season with salt. Repeat until all the popcorn chicken bites are fried.

Serve immediately with refrigerated, good quality creamy blue cheese prepared dressing with chopped scallions and black pepper stirred into it for dipping. Garnish the platter with celery sticks.

Wingless Buffalo Chicken Pizza

2010-02-05T17:12:00.000-08:00

3/4 pound chicken breast cutlets
Extra virgin olive oil (EVOO), for drizzling
2 teaspoons grill seasoning, such as McCormick brand Montreal Chicken Seasoning (eyeball it)
1 pizza dough, store-bought or from your favorite pizzeria
Cornmeal or flour, to handle dough
2 tablespoons butter
1 tablespoon Worcestershire sauce (eyeball it)
2-3 tablespoons hot sauce, depending on how hot you like it
1/2 cup tomato sauce
1 cup shredded Monterrey Jack cheese (a few generous handfuls)
1/2 cup blue cheese crumbles
3 scallions, thinly sliced

Pre-heat the oven to 425°F. Pre-heat a grill pan to high.

Place the chicken on a plate. Drizzle EVOO over it and season with grill seasoning. When the grill is hot, add the chicken and cook about three minutes on each side.

On a cutting board, stretch the dough to form the pizza crust, using cornmeal or flour to help you handle it. If you let it rest and warm up for a few minutes, it will handle even more easily. Set the pizza on a pizza pan to the side and clean board.

In a medium skillet over medium heat, melt the butter and stir in Worcestershire sauce, hot sauce and tomato sauce.

Remove the chicken from grill and thinly slice it. Add the chicken to sauce and coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses and scallions. Bake 18 minutes or until crisp.

Balsamic Soy-Glazed Chicken Wings

2010-02-05T02:41:00.000-08:00

4 pounds chicken wingettes
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup balsamic vinegar
1/4 cup soy sauce
2 teaspoons sugar
1 tablespoon unsalted butter

Put oven racks in upper and lower thirds of oven. Line 2 large shallow baking pans (17 by 11 inches) with foil. Put pans in oven and preheat oven to 500°F.

Pat wings dry, then toss with oil, salt, and pepper in a large bowl and divide between preheated pans, spreading wings in 1 layer. Roast, without turning, until golden and tender, about 35 minutes.

While wings roast, simmer vinegar, soy sauce, and sugar in a 1- to 1 1/2-quart heavy saucepan, stirring occasionally, until reduced to about 1/3 cup, 12 to 14 minutes. Remove from heat and stir in butter until melted.

Remove roasted wings from oven and let stand in pans 1 minute (to make wings easier to remove from foil), then transfer with tongs to a clean large bowl.

Pour balsamic mixture over wings and toss to coat well. Let stand 5 minutes, then toss again.

- epicurious.com

Chili Chicken Wings

2010-02-05T02:06:00.000-08:00

1 1/2 cups rice vinegar
1 cup sugar
3/4 cup ketchup
6 tablespoons Chinese plum sauce
1 tablespoon hoisin sauce
2 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh red, jalapeño or serrano chili, with seeds
3 tablespoons finely minced fresh ginger
1 teaspoon salt, or to taste
1 tablespoon cornstarch mixed with 1 tablespoon cold water

30 chicken wings (tips removed), rinsed and patted dry
2 tablespoons chopped cilantro, for garnish

Prepare the sauce: Combine all the sauce ingredients in a small, heavy saucepan. Bring to a boil over medium-high heat, reduce to medium-low and simmer, stirring constantly to blend the flavors, about 5 minutes. Remove from the heat and cool to room temperature. Puree in a food processor until nearly smooth. (Makes 3 cups.) Store, covered, in the refrigerator for up to 2 weeks.

Preheat the oven to 350ºF.

Using a sharp knife, separate the chicken wings at the joint. Set aside.

Place the chicken wings in a large bowl and toss well with 1 1/2 cups of the sauce. Lay the chicken wings in a single layer on 2 or 3 baking sheets (do not overcrowd them). Bake for 45 to 50 minutes, basting once or twice with additional sauce. Place the wings on a platter, sprinkle with cilantro and serve.

Per serving (10 pieces, with sauce): 530 calories, 27g carbohydrate, 40g protein, 29g fat, 120mg cholesterol

epicurious.com

Thai Cabbage-Apple Slaw

2010-02-04T23:00:00.000-08:00

2 Gala apples, cored and cut into matchsticks
3 cups shredded green cabbage
1/4 cup rice vinegar
1 tablespoon sugar
1 teaspoon soy sauce
2 tablespoons vegetable oil
1/2 teaspoon sesame oil
1/4 teaspoon salt
2 tablespoons sesame seeds, toasted
2 tablespoons chopped peanuts

Combine apple and cabbage in large bowl. Whisk together vinegar, sugar, soy sauce, both oils, and salt in separate bowl. Pour over salad and toss well to combine. Refrigerate several hours or overnight (but not more than 12 hours) to allow flavors to blend. Garnish with sesame seeds and peanuts.

Makes 6 to 8 servings.

- Oster Creative Entertaining: Simple To Sophisticated

Raisin-Raspberry Salad

2010-02-04T22:19:00.000-08:00

2 cups raspberries
1 apple, cored and diced
1 cup seedless green grapes, halved
1/2 cup celery, thinly sliced
1/2 cup Sun-Maid Natural Raisins
1/2 cup raspberry yogurt
2 tablespoons sunflower kernels

Combine raspberries, apple, grapes, celery, and raisins in a medium bowl. Stir in yogurt, just until combined. Cover and refrigerate at least one hour. Garnish with sunflower seeds just before serving.

Makes 5 servings.

- from Gooseberry Patch Family Favorite Recipes with SUN-MAID Raisins & Dried Fruit.

Spinach and Feta Quesadillas

2010-02-03T02:06:00.000-08:00

1/2 cup spinach (steamed and squeezed to drain)
1 tablespoon herbs (chopped, I used mint, dill and parsley)
1 green onion (sliced)
1 handful feta (crumbled)
salt and pepper to taste
2 (8 inch) tortillas
2 handfuls kasseri or mozzarella or jack (grated)

Mix the spinach, herbs, green onions, feta, salt and pepper in a bowl.

Melt a touch of butter in a pan.

Place a tortilla into the pan, swirl it around in the butter and repeat with the second tortilla.

Sprinkle some cheese on the tortilla followed by the filling and then more cheese and finally the other tortilla.

Cook until the quesadilla is golden brown on both sides and the cheese is melted, turning once.

- Closet Cooking

Daily Dinners: 02/02/2010

2010-02-02T19:29:00.000-08:00

One of the best gifts I ever received was a Salton Santa Fe Quesadilla Maker from my aunt Lisa. It is so simple to use and easy to clean. I can fix great quesadillas in 4 minutes. Tonight, my boyfriend and I made some excellent chicken quesadillas using prepackaged fajita chicken strips (available at any grocery) and Mexican blend shredded cheese. A little rice on the side and presto! Dinner in under 20 minutes.

Ham and Cheese Quesadilla

2010-02-02T02:20:00.000-08:00

a touch of butter (or oil)
2 flour tortillas
1/4 pound ham (cut into bite sized pieces)
jalapeno peppers to taste (chopped, fresh or from a jar)
1 green onion (chopped)
2 handfuls cheese such as cheddar or jack etc. (grated)
1 tablespoon salsa

Melt the butter (or oil) in a pan.

Place a tortilla in the pan and rub it around in the butter to coat.

Heat the tortilla until air pockets form in it flipping a few times.

Repeat 5-7 for the second tortilla and leave it in the pan.

Place the ham, jalapeno peppers, green onions and cheese on the tortilla in the pan.

Cook the quesadilla until golden brown on both sides and the cheese is melted flipping once.

- Closet Cooking

Banana Chocolate Chip Muffins

2010-02-01T19:18:00.000-08:00

3 bananas
1 cup chocolate chips
3/4 cup sugar
1 1/2 cup flour
1 teaspoon each of salt, baking powder, baking soda
1/3 cup vegetable oil
1 egg

Preheat oven to 375 F.

Mash up bananas, and mix them in a bowl with the sugar, oil, and egg.

Add the remaining dry ingredients (minus the chips), and mix well.

Finally, add the chocolate chip and mix them in, then divide the muffin dough in a 12-hole cupcake tray if you make them bigger, or make 18 with another smaller cupcake tray.

Bake for 20 minutes or until golden at the top.

- Paprika Girl's Food Journey

Apple Carrot Muffins with Cinnamon Oat Topping

2010-01-28T01:29:00.000-08:00

3/4 cup whole wheat pastry flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt

1/4 cup agave syrup
1 egg, lightly beaten
1/4 cup yogurt
1 teaspoon vanilla extract
5 tablespoons canola oil

1/2 cup grated carrots (one medium carrot)
1/2 cup grated apples with skins (one medium apple)
3 tablespoons golden raisins

TOPPING
2 tablespoons butter (room temperature)
3 tablespoons rolled oats (quick cooking or regular)
2 tablespoons brown sugar
1/2 teaspoon cinnamon

Preheat oven to 180C. Grease muffin tin or line with muffin papers.

Combine all dry ingredients and mix well. Set aside. In a separate bowl, combine all wet ingredients. Add dry ingredients to wet mixture and stir until just combined. Gently fold in the grated carrots, apples and raisins.
For the topping, combine all ingredients in a bowl. Using your fingers, rub the butter and the other ingredients together until you get a crumbly mixture.
Fill the muffin batter into the muffin tin. Top each one with a tablespoon of the topping mixture. Bake for about 20-25 minutes.

- Anja's Food for Thought

Asian Chicken Skewers

2010-01-27T03:30:00.000-08:00

6 Tablespoons Olive Oil
2 Tablespoons Soy Sauce
1 1/2 Teaspoons Ground Ginger
1 Teaspoon Sesame Seeds
1 Large Garlic Clove, minced
2 Large Boneless Skinless Chicken Breast, sliced into strips lengthwise
Wooden or metal skewers

In a bowl, add the olive oil, soy sauce, ginger, garlic, and sesame seeds and mix well. Stir in your sliced chicken and make sure it is all evenly coated. Cover and let marinade for 1 hour. Slide your chicken on the skewer in a zig zag motion (Does that make any sense? If you just look at my pictures you will understand what I'm talking about.). Place on a foil lined cookie sheet and bake in a pre-heated 375 degree oven for 15 minutes (or until chicken is cooked through), then turn the broiler on high for about 5 minutes if you desire to give them more color.

- Kaitlin in the Kitchen

Potato Skins

2010-01-26T03:35:00.000-08:00

5 Medium Size Russet Potatoes
1 1/2 Cups Extra Sharp Cheddar Cheese, shredded
6 Slices Bacon
Vegetable or Canola Oil
Sour Cream & Ranch Dressing, to serve with
Dried Chives, to garnish

Wash all of your potatoes then prick them all over with a fork. Place on a foil lined cookie sheet and bake in a pre-heated 375 degree oven for about an hour, or until a knife inserted in the middle of the potato comes right out. Once done, remove to a cutting board and slice down the middle, and scoop out most of the potato, but leave a good rim around the edge and bottom, just enough to where you don't completely go down to the skin. Heat about 2 inches of oil in a large pot, then place potatoes in the oil and fry until they turn golden brown, then remove to a paper towel lined cutting board. When done, let potatoes cool while you dice your bacon and cook it in a frying pan until it is nice and chewy. Place your potatoes on a foil lined baking sheet and then sprinkle cheese down the middle of the potato, then sprinkle bacon pieces on top. Bake in a pre-heated 350 degree oven for about 10 minutes, until cheese is completely melted, then turn the oven to boil on high for about 5 more minutes to brown it.

- Kaitlin in the Kitchen

Citrus Pound Cake

2010-01-24T03:56:00.000-08:00

1 Cup (2 sticks) Butter, softened
1/2 Cup Shortening
3 Cups Granulated Sugar
5 Eggs
2 Teaspoons Pure Vanilla Extract
3 Cups All-Purpose Flour
1/2 Cup Fresh Squeezed Lemon Juice
1/2 Cup Fresh Squeezed Orange Juice
1 Tablespoon Orange Zest
1 Tablespoon Lemon Zest

Cream butter & shortening with sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Alternate between adding the flour and juices, ending with flour. Add the zests, mix well. Grease and flour a cake pan and bake in a pre-heated 350 degree oven for 1 hour and 20-30 minutes. Insert a long wooden skewer and when it comes out clean, it's done.

- Kaitlin in the Kitchen

Apple and Brie Toasts

2010-01-21T22:12:00.000-08:00

2 Granny Smith apples
Reduced-fat brie cheese
1 Baguette
Salt and pepper (to taste)
Arugula (optional)

Preheat oven to 375 degrees Fahrenheit.

Slice apple and cheese into thin slices.

Slice baguette in 1/2 slices, place on cooking sheet.

Place apple and cheese slices on toasts.

Bake for 7 minute or until cheese is slightly melted and baguette is toasted.

Add salt, pepper and arugula as desired.

- Recipes Wiki

Breaking in the new kitchen...

2010-01-01T19:43:00.000-08:00

The funnest part of moving to a brand new place is getting new things. Filling the fridge and pantry up for the first time, buying new toys - I mean appliances, and then using the kitchen for the first time!

Our new toys! Of course, a set of pots and pans. And then Hamilton Beach Dual Wave 80 oz. Blender, the essential George Foreman 80'' Grill, a quesadilla maker my aunt gave me, and my favorite new toy: GE 3-Liter Deep Fryer.

Then there's filling up the fridge for the first time. Some of my favorite staples: 2% milk, eggs, string cheese, Danimals smoothies, strawberry yogurt, Diet Sprite, Starbucks vanilla frap, pineapple juice, pineapple chunks, EAS Advant Edge, ect.

And to break in the deep fryer! Made some simple O'Charlie's style chicken tenders and some french fries. I got to teach John how to make chicken. He was so cute. Hahaha.

Hazelnut Crusted Chicken Breasts

2009-12-27T00:07:00.000-08:00

4 boneless chicken breast halves, without skin
2 eggs
2 tablespoons butter, melted
1/2 teaspoon Cajun seasoning
3/4 cup panko bread crumbs
3/4 cup chopped hazelnuts or pecans
1 teaspoon Cajun seasoning
1/4 teaspoon dried leaf thyme
1/4 teaspoon salt

Heat oven to 375 degrees. Lightly grease a shallow baking pan.

Wash chicken and pat dry; trim off any excess fat. Put chicken breasts between 2 sheets of plastic wrap or in a food storage bag; pound lightly just to thin out to an even thickness. In a shallow bowl, beat eggs and butter together with 1/2 teaspoon Cajun seasoning.

In a food processor, combine the bread crumbs, nuts, 1 teaspoon Cajun seasoning, thyme, and salt. Pulse several times, until crumbs are fine and mixture is well blended. Put crumbs in a shallow bowl.

Dip chicken in the egg mixture, coating thoroughly, then into the crumb mixture, turning to coat well.

Place in the prepared baking pan. Bake for 20 to 25 minutes, until the chicken breasts are browned and cooked through.

- Diana Rattray

General Tso's Chicken

2009-12-21T08:56:00.000-08:00

2 tablespoons Chinese rice wine
1 tablespoon cornstarch
1/2 cup dark soy sauce
3 tablespoons sesame oil
3 3/4 cups cubed boneless, skinless chicken thighs
2 pieces dried citrus peel
1/2 cup peanut oil
1 1/2 to 2 teaspoons chili flakes
2 tablespoons finely chopped fresh ginger
1 cup thinly sliced scallions, plus extra, to garnish
2 teaspoons sugar
steamed rice, to serve

Combine the rice wine, cornstarch, 2 tablespoons of the soy sauce and 2 teaspoons of the sesame oil in a large non-metallic bowl. Add the chicken, toss to coat in the marinade, then cover and marinate in the refrigerator for 1 hour.

Meanwhile, soak the dried citrus peel in warm water for 20 minutes. Remove from the water and finely chop -- you will need 1 1/2 teaspoons chopped peel.

Heat the peanut oil in a wok over high heat. Using a slotted spoon, drain the chicken from the marinade, then add to the wok in batches and stir-fry for 2 minutes at a time, or until browned and just cooked through. Remove from the oil with a slotted spoon and leave to drain in a colander or sieve.

Drain all the oil except 1 tablespoon from the wok. Reheat the wok over high heat, then add the chili flakes and ginger. Stir-fry for 10 seconds, then return the chicken to the wok. Add the scallions, sugar, chopped citrus peel, remaining soy sauce and sesame oil and 1/2 teaspoon salt and stir-fry for a further 2 to 3 minutes, or until well combined and warmed through. Garnish with the extra scallions and serve with steamed rice.

- Kitchen Library: Entrees by Jane Price

Cantonese Lemon Chicken

2009-12-21T08:54:00.000-08:00

1 lb. 2. oz boneless, skinless chicken breasts
1 egg yolk, lightly beaten
2 tablespoons soy sauce
2 teaspoons dry sherry
1/2 cup extra
2 1/2 tablespoons all-purpose flour
vegetable oil, for deep-frying
4 scallions, thinly sliced

LEMON SAUCE
1/3 cup lemon juice
2 tablespoons sugar
1 tablespoon dry sherry
2 teaspoons cornstarch

Cut the chicken into long strips, about 1 cm (1/2 inch) wide, and then set aside. Combine the egg, 1 tablespoon water, soy sauce, sherry, and 3 teaspoons cornstarch in a small bowl and mix until smooth. Pour the egg mixture over the chicken, mixing well, and set aside for about 10 minutes.

Sift the remaining cornstarch and flour together onto a plate. Roll each piece of chicken in the flour, coating evenly, and shake off the excess. Place the chicken in a single layer on a plate.

Fill a wok one-third full of oil and heat to 350 degrees, or until a cube of bread dropped into the oil browns in 15 seconds. Carefully lower the chicken pieces into the oil, in batches, and cook for 2 minutes or until golden brown. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the remaining chicken. Set aside while preparing the sauce. Reserve the oil in the wok.

To make the lemon sauce, combine 2 tablespoons water, the lemon juice, sugar, and sherry in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Stir the cornstarch into 1 tablespoon water and mix to a smooth paste, then add the lemon juice mixture, stirring constantly until the sauce boils and thickens. Set aside.

Just before serving, reheat the oil in the wok tovery hot, add all the chicken pieces and deep-fry for 2 minutes or until very crisp and a rich golden brown. Remove the chicken with a slotted spoon and drain well on paper towels. Stack the chicken on a serving plate, drizzle over the sauce, sprinkle with the scallion and serve immediately.

- Kitchen Library: Entrees by Jane Price

Canja

2009-12-21T08:51:00.000-08:00

10 cups chicken stock
1 onion, cut into thin wedges
1 celery stalk, finely chopped
1 teaspoon grated lemon zest
3 tomatoes, peeled, seeded and roughly chopped
1 mint sprig
1 tablespoon olive oil
2 boneless, skinless chicken breasts
1 cup long-grain rice
2 tablespoons lemon jice
2 tablespoons chopped mint

Combine the stock, onion, celery, lemon zest, tomato, mint, and olive oil in a large saucepan. Slowly bring to a boil and then reduce the heat, add the chicken, and simmer gently for 20 to 25 minutes, or until chicken is cooked through.

Remove the chicken from the saucepan and discard the mint sprig. Allow the chicken to cool, then thinly slice.

Meanwhile, add the rice to the pan and simmer for 25 to 30 minutes, or until the rice is tender. Return the sliced chicken to the pan, add the lemon jice, and stir for 1 to 2 minutes, or until the chicken warmed through. Season to taste and stir in the chopped mint just before serving.

- Kitchen Library: Entrees by Jane Price

Tomato-Rosemary Tart

2009-12-18T13:32:00.000-08:00

3 plum tomatoes
1/2 tsp. kosher salt
1/2 (17.3-oz.) package frozen puff pastry sheets, thawed
1/4 cup (2 oz.) shredded mozzarella cheese
1 tsp. lemon zest
1 tsp. fresh rosemary
1/2 tsp. freshly ground pepper
1 tbsp. chopped fresh parsley

Preheat oven to 400 degrees. Cut tomatoes into 1/4-inch slices and place on a paper towel-lined wire rack. Sprinkle tomatoes with salt. Let stand 20 minutes. Pat dry with paper towels.

Unfold 1 puff pastry sheet on a lightly greased baking sheet. Arrange tomato slices in a single later on pastry. Stir together cheese and next 3 ingredients in a small bowl. Sprinkle cheese mixture over tomatoes.

Bake tart at 400 degrees for 24 to 27 minutes or until pastry is puffed and golden brown. Sprinkle with parsley, if desired.

- Cynthia Messenger, Southern Living, July 2009

Roast Chicken with Citrus Wild Rice

2009-12-18T08:34:00.000-08:00

3 shallots, minced
1 tbsp. chopped fresh thyme
1 tbsp. chopped fresh sage
1 (12-oz.) can frozen orange juice concentrate, thawed
1 1/2 cups SWANSON Chicken Stock
2 tbsp. honey
1/2 tsp. freshly ground pepper
1 (4 to 5-lb.) whole chicken
2 (6-oz.) packages long-grain and wild rice mix

Preheat oven to 425 degrees. Stir together first 3 ingredients in a medium bowl; reserve 2 tbsp. herb mixture. Whisk orange juice concentrate and next 3 ingredients into remaining herb mixture until blended.

Place a wire rack in an aluminum foil-lined roasting pan. Coat wire rack and pan with cooking spray.

If applicable, remove giblets from chicken and reserve for another use. Rinse chicken, and pat dry. Gently loosen and lift skin from breast and drumsticks with fingers. (Do not totally detach skin.) Rub reserved 2 tbsp. herb mixture underneath skin. Carefully replace skin. Place chicken, breast side up, in prepared pan. Pour orange juice mixture over chicken. Bake at 425 degrees for 30 minutes. Reduce oven temperature to 375 degrees; baste chicken with pan drippings. Bake 1 hour or until a meat thermometer inserted into thigh registers 180 degrees, basting at 30-minute intervals and, if necessary, shielding with foil after 30 minutes to prevent excessive browning. Let stand 10 minutes.

Meanwhile, cook rice according to package directions, omitting fat. Serve chicken with hot cooked rice and, if desired, pan drippings. Garnish with orange slices and fresh thyme sprigs, if desired.

Ginger Tea Cakes with Lemon Glaze

2009-12-14T00:34:00.000-08:00

1/2 cup plus 2 tablespoons flour
1/2 teaspoon baking powder
pinch salt
1/2 teaspoon ground ginger
1/2 cup plus 2 tablespoons sugar
7 tablespoons unsalted butter, at room temperature
2 large eggs plus 1 large egg yolk
3 tablespoons buttermilk
1 teaspoon vanilla extract
1 1/2 cups confectioners' sugar
1 tablespoon fresh lemon juice
3 tablespoons finely chopped candied ginger

Preheat oven to 350 F. Line a 24-cup mini muffin pan with paper liners.

In a medium bowl, whisk together the flour, baking powder, salt and ginger. Using a hand mixer, beat the sugar and butter at medium speed for about 1 minute. Beat in the whole eggs and the egg yolk at medium speed until well combined. Reduce the mixer speed to low and add the flour mixture, beating until just combined. With the mixer still on low, add the buttermilk and vanilla. Use a rubber spatula to give the batter one final mix, scraping the bottom and sides of the bowl.

Add 1 tablespoon of batter to each cup of the mini muffin pan. Bake until a toothpick inserted in the centers comes out clean, about 12 to 14 minutes. Transfer the muffin tin to a cooling rack and cool cupcakes for 10 minutes before removing them from the tin to cool completely on the rack.

To Make the Glaze: In a small bowl, whisk together the confectioners' sugar, lemon juice and 1 tablespoon of water. Dip the tops of the cupcakes in the glaze and top them with the candied ginger.

Makes 24 mini cupcakes.

- Everyday with Rachael Ray

Oatmeal Apple Muffins

2009-12-07T02:40:00.000-08:00

2 cups rolled oats (not quick-cooking oats)
1 1/2 cups milk (I used non fat)
1 1/2 cups all-purpose flour
1 tablespoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 large eggs, lightly beaten
1/2 cup firmly packed light brown sugar
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
1/2 cup finely chopped apple, optional

Preheat oven to 400 degrees.

Grease well a 12 cup muffin tin.

In a medium bowl, mix the oats an dthe milk and set aside for 10 minutes.

Meanwhile, in a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients and the oatmeal mixture until just combined, being careful not to overmix. Batter may be lumpy. Fold in chopped apple.

Fill muffin cups about 3/4 full. Bake for 16-18 minutes until lightly golden or a cake tester inserted into center of muffin comes out with moist crumbs attached. Do not overbake.

- Aggie's Kitchen

Italian Foccacia Bread

2009-12-06T04:16:00.000-08:00

2 Cups White Bread Flour, plus extra for kneading
1 Tablespoon Fresh Parsley
1/4 Teaspoon Granulated Sugar
1 Teaspoon Rapid-Rise Yeast
1 Teaspoon Salt
1 Tablespoon Olive Oil, plus extra for oiling
1/2 Cup + 1/8 Cup Warm Water
1/2 Cup Fresh Mozzarella Cheese, shredded
2/3 Cup Diced Tomatoes
2/3 Cup Thinly Sliced Onion
Freshly Cracked Black Pepper

Finely chop up 1/2 of the parsley, leave the other half whole, and set aside. Place the flour, chopped parsley, sugar, yeast, and salt in a bowl. Combine the water and oil and mix with the dry ingredients to form a soft dough, adding more water if the dough appears too dry. Turn out onto a lightly floured counter and knead for 10 minutes, or until the dough is smooth and elastic. Place in a lightly oiled bowl and cover with a towel or plastic wrap and allow to rise in a warm place for 1 hour, or until doubled in size. Once dough is ready, knead it again briefly on the counter and shape into a rectangle and place on a lightly oiled cookie sheet, turning the dough over to oil both sides. Make rough indentations in the dough using your fingers. Sprinkle with mozzarella cheese, then add the onion, tomatoes, and the remaining parsley leaves, ripping the leaves as you place them on the dough. Let stand in a warm place for 10 minutes to rise again. Bake for 15-20 minutes in a pre-heated 425 degree oven.

- Kaitlin in the Kitchen

Spinach Salad with Oranges, Pomegranate, and Almonds

2009-11-25T01:31:00.000-08:00

Fresh spinach (I use the fresh spinach from Costco)
2 oranges, peeled and sliced
1 pomegranate, peeled and seeded
Almonds

DRESSING
1/2 cup POM juice
1 T red wine vinegar
Juice of one orange
2 T agave nectar
1/4 cup extra virgin olive oil
Salt and pepper-to taste

Add fresh spinach to a large salad bowl. Add the oranges, pomegranate arils, and almonds.

To make the dressing-in a small bowl add the POM juice, vinegar, orange juice, and agave nectar. Whisk in the olive oil. Add salt and pepper to taste.

Toss the salad with the dressing and serve.

- Two Peas and Their Pod

Garlic Parmesan Fries

2009-11-15T04:39:00.000-08:00

3 Russet Potatoes, washed and cut into wedges
2 Garlic Cloves, minced
1/2 Cup Grated Parmesan Cheese
5 Tablespoons Extra Virgin Olive Oil

Pour olive oil into a small saucepan and add your garlic and heat up until just warm. Place your potatoes in a large microwave safe bowl and add 2 tablespoons of your oil. Cover with a lid that has a steam slot, or with plastic wrap. Microwave for 6 minutes, stopping at 3 to stir them around. Add your remaining olive oil and your parmesan cheese to the potatoes and mix well. Place on a cookie sheet and bake for 30-40 minutes in a pre-heated 450 degree oven, turning once mid-way through. Sprinkle with additional parmesan before serving, if desired.

- Kaitlin in the Kitchen

Pumpkin Cinnamon Muffins

2009-11-02T01:45:00.000-08:00

1 ½ cup flour
½ teaspoons salt
½ cups sugar
½ cups brown sugar
1 teaspoon baking soda
1 cup pumpkin
½ cups canola oil
2 eggs
¼ cup buttermilk
1 teaspoon cinnamon
½ teaspoons nutmeg
¼ teaspoons all spice
1 cup cinnamon chips

Preheat the oven to 350 degrees. Grease a muffin pan with cooking spray or line with paper liners.

In a large bowl, whisk together the pumpkin, oil, eggs, and buttermilk. Add in the sugars and stir until combined. Sprinkle the spices on top and stir.

Add the flour and baking soda to the mixture. Stir until combined. Add in the cinnamon chips. Pour the batter into the prepared muffin pan.

Bake for 20-24 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffins on a wire rack.

Two Peas and Their Pod

Apple and Bacon Panini

2009-11-02T00:55:00.000-08:00

2 slices bread
3 slices center cut bacon
4-5 thin slices of apple
2-3 slices extra sharp cheddar

Assemble sandwich, with cheese in the center. Press on panini press, or grill in a skillet, until bread is browned and cheese is melted. Enjoy!

- A Blog About Food

Apple Dumplings

2009-10-28T01:03:00.000-07:00

1 (17.5 ounce) package frozen puff pastry, thawed
1 cup white sugar
3/8 cup dry bread crumbs
3 tablespoons ground cinnamon
1 pinch ground nutmeg
1 egg, beaten
4 Granny Smith apples - peeled, cored and halved
1 cup confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons milk

Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.

Roll out each sheet of pastry to measure 12x12 inches. Cut into quarters, to make 8 - 6 inch squares.

In a small bowl, combine sugar, bread crumbs, cinnamon and nutmeg. Brush a pastry square with beaten egg. Place 1 tablespoon bread crumb mixture in center. Place one apple half, core side down, over bread crumbs. Top with another tablespoon of mixture. Pull up four corners of pastry and pinch sides together to seal seams completely. Repeat with remaining apples.

Brush each dumpling with beaten egg. Place in preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and continue baking 25 minutes more, until lightly browned. Let cool completely at room temperature.

To make icing, combine confectioners' sugar and vanilla and enough milk to make a drizzling consistency. Drizzle over cooled dumplings. Serve the same day.

- A Blog About Food

Alfredo Pizza with Roma Tomatoes

2009-10-27T04:47:00.000-07:00

1 Recipe Pizza Dough (you can use store bought or homemade, I used homemade)
1 Cup Half & Half
1/3 Cup Grated Reduced Fat Parmesan Cheese
2 Tablespoons Butter
2 Garlic Cloves, minced
1 Roma Tomato, thinly sliced into rounds
8 oz. Shredded Mozzarella
Freshly Ground Black Pepper

For the Alfredo sauce, in a pan, melt the butter and garlic. Once the butter is completely melted, add the half & half and let it come to a slight boil. Add the Parmesan cheese and whisk until the sauce starts to thicken. Simmer for about 5 minutes. Add salt & pepper to taste. Depending on the dough you use, pre-heat your oven. Mine was 450 degree. Grease your pizza pan and work the pizza dough out to edges. Pour your Alfredo sauce over the dough and spread it evenly. Sprinkle on cheese then layer tomatoes over top. Sprinkle with freshly grated black pepper and bake 12-15 minutes or until cheese slightly browns.

- Kaitlin in the Kitchen

Pesto Tomato Flatbread

2009-10-12T01:13:00.000-07:00

2 tablespoons cornmeal
1 can flatbread pizza dough
4-5 tablespoons pesto (if you're not using homemade, use the stuff that comes from the refrigerated section, it's just better)
4-5 roma or campari tomatoes, chopped
5-6 basil leaves, torn, or cut into ribbons
2 cloves of garlic, minced
3 tablespoons pecorino romano
1 cup mozzarella, shredded

Sprinkle cornmeal on baking sheet or pizza stone. Lay out pizza crust. Spread an even layer of pesto over crust. Evenly arrange tomatoes, basil, garlic, and cheeses. Bake at temperature given on pizza dough can and bake until cheese is melted and crust is browned, about 10 minutes.

- A Blog About Food

Pumpkin Chocolate Chip Cookies

2009-10-09T01:54:00.000-07:00

1 cup shortening
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
1 (15 ounce) can pumpkin puree
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 pinch ground nutmeg
1 cup semisweet chocolate chips
1 cup chopped walnuts (optional)

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.

In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended. Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg; stir into the pumpkin mixture. Mix in the chocolate chips. Stir in the walnuts if desired. Drop by teaspoonfuls onto the prepared cookie sheets.

Bake for 12 to 15 minutes in the preheated oven, until edges begin to brown. Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.

- A Blog About Food

Buttermilk Pumpkin Pancakes

2009-10-08T21:25:00.000-07:00

1 Cup All-Purpose Flour
1 1/4 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Pumpkin Pie Spice
1/2 Teaspoon Ground Cinnamon
1 Cup Buttermilk
1/4 Cup Granulated Sugar
1 Egg
1/4 Cup Vegetable Oil
2/3 Cup Canned Pumpkin

Mix all of your dry ingredients together thoroughly. Add the buttermilk, oil and egg. Whisk all ingredients until thoroughly blended. Add pumpkin; mix well. Heat a griddle or skillet on medium. Very lighty spray or brush with oil. Using a ladle or ice cream scoop, pour a small portion of the pancake batter onto the griddle or skillet to form your pancakes. Once bubbles start popping up, gently flip the pancakes. Finish cooking until nice and golden brown on both sides.

- Kaitlin in the Kitchen

Cold Sesame Noodles with Chicken and Cucumbers

2009-09-20T02:06:00.000-07:00

8 oz uncooked dried Udon noodles
1/4 cup rice vinegar
2 TB dark sesame oil
2 TB low sodium soy sauce
1 TB honey
2 teaspoons sambal oelek or chile paste with garlic
1/2 teaspoon bottled fresh ginger
2 cups shredded rotisserie chicken breast
2 medium cucumbers, halved lengthwise and sliced
6 TB chopped green onions
3 TB chopped dry roasted peanuts
chopped cilantro

Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.

2. Combine rice vinegar and the next five ingredients (through ginger) in a large bowl, and stir with a whisk. Add noodles, chicken, and cucumbers to bowl; toss gently to coat. Top with green onions and peanuts.

- A Blog About Food

Lemon Poppyseed Sugar Cookies

2009-09-17T14:06:00.000-07:00

2 cups unbleached all-purpose flour (10 ounces), preferably Pillsbury or Gold Medal
1 tablespoon poppy seeds
1/2 teaspoon baking powder
1/4 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), softened but still firm (60 to 65 degrees)
1 cup granulated sugar (7 ounces)
1/2 cup granulated sugar (3 1/2 ounces), for rolling dough
1 tablespoon light brown sugar
1 large egg
1 tablespoon grated lemon zest
1 1/2 teaspoons vanilla extract

Adjust oven racks to upper- and lower-middle positions; heat oven to 375 degrees. Line two large baking sheets with parchment paper. Whisk flour, poppy seeds, baking powder, and salt in medium bowl; set aside.

In standing mixer fitted with paddle attachment or with hand mixer, beat butter, 1 cup granulated sugar, and brown sugar at medium speed until light and fluffy, about 3 minutes, scraping down sides of bowl with rubber spatula as needed. Add egg, zest, and vanilla; beat at medium speed until combined, about 30 seconds. Add dry ingredients

Place sugar for rolling in shallow bowl. Fill medium bowl halfway with cold tap water. Dip hands in water and shake off excess (this will prevent dough from sticking to your hands and ensure that sugar sticks to dough). Roll heaping tablespoon dough into 1 1/2-inch ball between moistened palms; roll ball in sugar, then place on prepared baking sheet. Repeat with remaining dough, moistening hands after forming each ball and spacing balls about 2 inches apart on baking sheet (you should be able to fit 12 cookies on each sheet). Using butter wrapper, butter bottom of drinking glass; dip bottom of glass in remaining sugar and flatten dough balls with bottom of glass until dough is about 3/4 inch thick.

Bake until cookies are golden brown around edges and just set and very lightly colored in center, 15 to 18 minutes, reversing position of cookie sheets from front to back and top to bottom halfway through baking time. Cool cookies on baking sheet about 3 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

- Erin Cooks

Chicken or Steak with Balsamic BBQ Sauce

2009-09-10T02:14:00.000-07:00

1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

4 pieces chicken (any combination of breast or leg-and-thigh pieces)
or 4 pieces of New York strip or Club strip steak
Salt and freshly ground pepper

For BBQ Sauce:
Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

For the chicken or steak:
Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.

Cook the chicken about 8 minutes per side. Cook the steaks starting at about 4 minutes per side until a meat thermometer reads the desired temperature, 120 degrees F for medium rare, 135 degrees F for medium (about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side). Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside.

Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.

- A Blog About Food

Lemon Spaghetti

2009-09-09T01:19:00.000-07:00

1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

- Tracey's Culinary Adventures

Pumpkin Muffins

2009-09-06T19:18:00.000-07:00

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

Divide batter evenly among liners, filling each about halfway.

Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

- Schweet 'N Savory

Pizza with Grilled Chicken, Roasted Red Peppers, and Asiago Cheese

2009-08-14T02:34:00.000-07:00

1 pizza dough
1 cup pizza sauce (more or less as desired)
1 cup mozzarella cheese (grated)
1 chicken breast (grilled and sliced into bite sized pieces)
1 roasted red pepper (sliced)
1/2 cup asiago cheese (grated)

Place the pizza sauce on the pizza dough.

Spread the mozzarella cheese cheese on top.

Place the chicken and roasted red peppers on.

Top with the asiago cheese.

Bake in a preheated 350F oven until golden brown, about 20 minutes.

- Closet Cooking

Cilantro Rice

2009-07-16T18:18:00.000-07:00

1 cup Basmati rice, uncooked
2 cups cold water
3 cloves garlic, crushed with the side of your knife
1 tsp olive oil
large handful of fresh cilantro, roughly chopped
2-3 green onions, chopped
salt and pepper to taste

Combine rice and water in a large microwavable covered dish (I use my Corning Ware). Add a small drizzle of olive oil and crushed garlic to rice. Place in microwave and cook for 18 minutes. Do not take off lid during cooking process. Once it is cooked, fluff rice with a fork and taste for doneness. (If at this time it’s not cooked well enough – it should be – just add a small amount of water and cook for a few more minutes) Toss in chopped cilantro, green onions, salt and pepper.

- Aggie's Kitchen

Roasted Potato Wedges

2009-07-10T10:41:00.000-07:00

4 potatoes, washed, scrubbed, and cut into wedges (we leave the skin on)
Olive oil
Salt/pepper (use other seasonings if you wish)

Preheat oven to 400 degrees.

On a baking sheet toss the potato wedges with a little bit of olive oil. Season with salt and pepper. Use additional seasonings if you wish.

Spread out the wedges on the baking sheet. Bake for 45-50 minutes. Make sure you toss and turn the wedges every 10 to 15 minutes. You want them to be a little crispy.

Serve plain or with dipping sauces such as ketchup, bbq sauce, etc.

- Two Peas and Their Pod

Schweet Strawberry Cupcakes

2009-07-09T19:27:00.000-07:00

1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup heavy whipping cream
1 1/2 teaspoon pure vanilla extract
zest of 1 lemon grated
1/3 cup strawberry jam
1/2 cup unsalted butter, room temperature
1 cup sugar
2 eggs

THE ICING
1 batch butter cream frosting
1/4 cup strawberry jam

Preheat oven to 350 degrees and line a cupcake tin with muffin liners. In a medium bowl, whisk mix flour, baking powder, and salt; set aside. In a small bowl, mix together the heavy whipping cream, vanilla, lemon zest and strawberry jam; set aside.

With the pattle attachment, cream the butter in an electric mixer until fluffy. Gradually add in the sugar. Next, slowly add the eggs. Add half the flour mixture and then the heavy whipping cream mixture. Mix until just blended. Add the rest of the flour mixture, scraping down the sides of the bowl with a spatula. Divide batter evenly among prepared muffin cups.

- Schweet 'N Savory

Lemon Blueberry Buttermilk Cookies

2009-06-30T02:30:00.000-07:00

1 ½ cups unbleached all-purpose flour
Zest of two large lemons
¼ tsp. baking soda
¼ tsp. salt
6 Tbsp. (3 oz.) unsalted butter, at room temperature
¾ cup granulated sugar
1 large egg
½ tsp. vanilla extract
1/3 cup buttermilk
Fresh blueberries

GLAZE
Confectioners sugar
Fresh lemon juice
Lemon zest

Line 2 large baking sheets with parchment paper or silicone liners. I used my Silpats. Preheat the oven to 350°F.

In a medium bowl, whisk together the flour, baking soda, and salt. In a small bowl, add the sugar and lemon zest. Rub them together with your fingers until well mixed. This brings out the lemon flavor.

In the bowl of a stand mixer, beat the butter until creamy. Add the sugar/lemon mixture and beat until pale and fluffy. Add the egg, and beat well to mix. Add the vanilla, and beat on low. Mix in the flour mixture and the buttermilk in batches at low speed, beginning and ending with the flour. Scrape down the sides of the bowl with a rubber spatula as needed.

Drop the dough by level tablespoons onto the prepared baking sheets, leave about 1 ½ inches between each cookie. Tuck 4-5 blueberries into each cookie. Try to make sure they are hidden. Bake one sheet at a time for about 11 minutes. Cool the cookies on the baking sheet for 1-2 minutes; then transfer them to a wire rack.

For the glaze, whisk together the sifted confectioners sugar, lemon juice, and lemon zest. I never measure, just guess until you get the right consistency and flavor. Drizzle the glaze over the cookies.

- Two Peas and Their Pod

Apricot-Glazed Grilled Chicken

2009-06-28T02:34:00.000-07:00

3 tablespoons apricot preserves
2 tablespoons red wine vinegar
1 1/2 tablespoons extra virgin olive oil
1 garlic clove, minced
2 bone-in chicken breasts halves, skinned
2 bone-in chicken thighs, skinned
2 chicken drumsticks, skinned
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
Cooking Spray

Combine first 4 ingredients in a small bowl, stirring well.

Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on one side of charcoal grate, leaving the other side empty (this will probably be how we grill our chicken from now on, it keeps it from charring).

Let chicken stand at room temp for 30 minutes. Sprinkle chicken evenly with salt and pepper. Place chicken, meaty sides down, on grill rack coated with cooking spray over direct heat; grill five minutes, or until browned.

Turn chicken over; baste with apricot mixture. Grill 5 minutes over direct heat or until browned. Turn chicken over, moving it over indirect heat; baste with apricot mixture. Cover and cook 15 minutes. Turn chicken over; baste with apricot mixture. Cook 20 minutes, or until done.

Per Serving: 247cal, 10.7g fat, 26.5g prot, 10g carb, 0.1g fiber, 82mg chol, 1.2g iron, 370mg sod

- A Blog About Food

Strawberry-Avocado Salad

2009-06-24T02:46:00.000-07:00

romaine lettuce
baby spinach
strawberries, sweetened if desired
avocado
balsamic vinaigrette
candied almonds (Combine sliced almonds with a few teaspoons of sugar in a dry saute pan, place on medium heat. Stir with a wooden spoon until sugar melts completely over almonds, remove from heat.)

Toss your leaves with desired amount of dressing. Top salad with remaining ingredients and enjoy!

- A Blog About Food

Strawberry Popovers

2009-06-09T14:43:00.000-07:00

2 eggs
1 1/4 cup all-purpose flour
2 tablespoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup Lowfat Strawberry Yogurt
1/4 cup diced strawberries

Preheat the oven to 400º F and grease a 6-cup popover pan.

In a medium bowl beat eggs slightly, sift in flour and baking powder, and stir until combined. Add yogurt, strawberries, sugar, salt, and cinnamon and stir until smooth; being careful not to over stir. Fill popover cups equally to the top with popover mixture.

Bake at 400° F for 15 minutes. Immediately remove from cups and serve piping hot.

- Erin Cooks

Very Berry Blueberry Smoothie

2009-06-04T18:18:00.001-07:00

1 banana, chopped
1 kiwi, sliced
3/4 cup blueberries
1 cup ice cubes
1 (8 ounce) container vanilla yogurt

Combine the banana, kiwi, blueberries, ice cubes, and vanilla yogurt in a blender; blend until smooth.

- allrecipes.com

Maple-Glazed Barbecue Chicken

2009-06-04T12:17:00.001-07:00

GLAZE
1/4 cup maple syrup
1 tablespoon tomato paste
2 tablespoons red wine vinegar
1/4 teaspoon salt
1 small garlic clove, minced

CHICKEN
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Heat grill. In a small bowl, stir together all glaze ingredients.

Sprinkle chicken with salt and pepper. Brush chicken generously with glaze. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill.

Cook 8 to 12 minutes or until juices run clear, turning once and brushing occasionally with glaze.

4 servings; PER SERVING: 200 calories, 3.5 g total fat, 26.5 g protein, 14.5 g carbs, 65 mg cholesterol, 385 mg sodium.

- Cooking Pleasures, February/March 2009